Hector and Marg continue the journey south. As with each city visited to date in New Zealand, we meet a friendly face. This time it’s Brine, another former colleague who is familiar with Curry-Heute from her time in Helensburgh.
It was Brine who chose this evening’s venue – Mumbaiwala Christchurch (BNZ Centre 120 Hereford Street, Christchurch Central City, Christchurch 8011 New Zealand). Mumbaiwala also have a branch in Auckland, however that is not where the Hector went. Des Traditions (Mount Roskill, Auckland) serves – Desi Cuisine –
Mumbaiwala had all the makings of – Mainstream.
Having studied the menu in advance, there was one Curry which could make Hector’s visit worthwhile – Lamb Kolhapuri (NZ$34.00). A South Indian Curry has yet to be experienced in New Zealand.
The rendezvous was 18.30. Being round the corner from our hotel at Cathedral Junction, Marg and Hector were ultra punctual. If there was a booking, we were unsure as to the name. We know Brine’s family name, but no more. Catching up was the point of the evening. And I thought it was Bier and Curry.
Spontaneous hugs, and an introduction to Nick, down to business. Having bagged the – Chefs Dish – Marg was left with either Goan Fish (NZ$33.00) or Sali Boti (NZ$33.00). Sali Boti was something new to both of us, mind made up.
Neither Brine or Nick claim to be regular Curry eaters, but had been to Mumbaiwala previously, and enjoyed it. Just as well. Brine chose Murgh Makhani (NZ$32.00) whilst Nick went for Lamb Saagwala (NZ$34.00).
All mains come with Rice. Each couple would share a Bread: Naan (NZ$4.00) for us, Garlic Naan (NZ$5.00) for them.
Maintaining tradition, Marg and Hector would share a 750ml bottle of Sparkling Water (NZ$12.00) whilst Nick had Three Boys Lager (NZ$11.00), a local brewery he recommends. Tap water for Brine who was the designated driver, then also confirmed the other reason why she wasn’t having alcohol.
Brine and Marg talked – New Zealanders – known to Brine, who either preceded her or followed. Julia’s name rated a mention, and why not? Julia keeps cropping up presently in Bier-Traveller, it’s about time she rated a mention in Curry-Heute.
Nick, who had no doubt been briefed by Brine, was curious as to why I was not having Bier. Rarely with Curry – at least we established how the rest of the night would play our. E Festa!
The bar and open kitchen area aside, the surroundings were rugged, informal.
The bare walls and tables were in keeping with the – Street-food – theme Mumbaiwala presents. At least Hector had avoided – Tapas. The Scottish Curry Awards – 2024, are they serious?
Here we had Craft Beer, how many Scottish Curry Houses can boast that?
Chefs Special – said the waitress who brought the food.
Oh, that’s me.
Perhaps Hector was put off by the lack of apostrophe. The food was quickly assembled. The four individual Rice portions seemed a bit comical. The quantity was well judged, no waste this evening.
The Naan looked feeble, four pathetic bits. The heart sank, but closer examination revealed burnt blisters. All was not lost, not the worst Naan on this trip.
*
*
*
Lamb Kolhapuri
The dark brown Masala was not as expected. Glasgow’s Banana Leaf is where this Curry has been had most often. Banana Leaf‘s is distinctly yellow, thin, and Coconut rich. Tonight’s Masala was significantly different, and without the sickly yellow. Looking better already.
Decanting the Meat, I easily reached double figures, the hoped for – Smoky aroma – hit the senses. No whole, Dry Red Chilli, but the receptors were ready for a South Indian blast of Flavour.
A good Spice Level, the Seasoning was a la Hector. The New Zealand Lamb was superbly Tender, not one piece was approaching pulp, yet all were super-soft.
The – brown – meant that the anticipated overdose of Creamy Coconut was not present. Tomato, Coconut and Red Chillies were listed in the ingredients. Chef got the balance spot on.
The Meatiness, Smokiness, Seasoning, Spice Level, all boxes ticked. I then realised – I had just described the perfect Curry.
Sali Boti
Golden Potato Shreds topped the Curry. Aloo Gosht then. The slightly lighter, in colour, Masala looked a bit Soupy compared to the Kolhapuri. Again, a decent-sized portion. They don’t skimp on Lamb in New Zealand. There could be a reason.
Marg was enjoying her choice. When some of the Masala crossed the table, I had to admit that such was the potency of the Kolhapuri I wasn’t going to get much more from this Masala.
A good level of spice in the sauce, and many pieces of tender lamb, although my first piece was gristly. A perfect quantity of rice soaked up the fairly thin sauce. I enjoyed the very thin Naan Bread. A lovely dish.
*
*
Lamb Saagwala
That looks hideous.
A Creamy Palak has never been part of Hector’s go-to choices. In Continental Europe, it’s commonplace. The photo of the Saagwala with Nick, however, clearly shows a brown Masala, such that the Spinach was not dominating. All was not lost. A Masala with Spinach as opposed to the Green Mush again ticks the Curry-Heute box.
Nick made no secret of his love of Lamb, a farmer’s boy, this was the staple diet of his upbringing. We all needed to know that. Three out of four of 
us ordering Lamb Curry might send a message to the management. I note that in their Auckland branch, the Lamb choices are further limited. New Zealand Lamb, I only get to write this with confidence for a few more days. Nick’s verdict:
I quite like it, I like thick sauce. It looked an earthy colour. Quite rich, 100% have it again, one of the best I’ve had.
Murgh Makhani
It’s brave calling a Butter Chicken, thus. Makhani is so much more. Offer Hector a Daal Makhani as a Side anytime.
The decidedly Soupy Masala had a swirl of Cream, some restraint then compared to the Palak Gosht. The still brown Masala, again impressed. Not one – Yellow Masala – this evening when two would have been served in the UK. One of us had to have Chicken, at least it was – the lady.
It had more oomph than a normal Butter Chicken – said Brine – that was more authentic.
Having only ever seen a Yellow Butter Chicken, I cannot vouch for the efficacy of the final statement. But this was easily better.
Mumbaiwala, better than Mainstream, by far.
The Bill
NZ$177.48 (£84.24) The menu makes it clear that Mumbaiwala do not want people paying what they ordered separately. We split The Bill in two.
Nick also made me aware of something I hadn’t yet realised in New Zealand,: one has to go up to the counter to pay, no Bill is ever brought to the table.
The Aftermath
We had been ably served throughout our meal by Aman and Kripy. The Calling Card was presented at the counter after payment. Curry-Heute was outlined. I assured them once this review is posted, it will appear in people’s searches for – Curry in Christchurch.
I showed my notes – I had just described the perfect Curry. QED.
Waris Pardesi R.I.P.
News reached me this evening, NZ time, that Waris, the legendary Chef on Glasgow’s Southside had passed, suddenly. He got to know a fair number of our Company of Friends. He had a following. The day Waris fed us at his partner’s home is recorded – here. An amazing day.
Waris will be missed.
One day, I hope his children will recognise Hector and introduce themselves.
2024 – Menu
