Dosa Kitchen (Riverside Markey 96 Oxford Terrace, Christchurch Central City, Christchurch 8011 New Zealand) was spotted a couple of days ago when Marg and Hector strolled through the Riverside Market.
The food on display featured one Lamb Curry, yet three were on offer. NZ$24.00 a pop, including Rice. Whilst the Lamb Rogan Josh or Bhuna Gosht would have sufficed, the chance of a Lamb Kadhai was not to be passed over.
A group of ladies manned the stand, I asked if the Karahi Gosht could be served without the dreaded Capsicum. After a moment’s consultation, it was agreed that it could.
One portion?
I had to apply the brakes.
The Canterbury Brewers Collective also have a stand in the market, a cunning plan was conceived. I/we would return today for lunch, and a Bier, after the Christchurch Marathon, which Marg was particularly keen to see.
We returned today at 13.00, no ladies, all chaps. I started again. The initial reply was – no. Hector stood his ground and got in a – why are you even putting Peppers in a Karahi?
No – became – maybe.
A Rogan Josh, medium plus – recorded with the promise that a Pepperless Karahi might become available.
Keen as ever to appraise the Naan (NZ$5.00), this was added to the Order. Marg got in a pair of Samosas (NZ$8.00) and a cup of Masala Chai (NZ$5.00). So good was the Tea, Marg went back for another, at a reduced rate because she brought back the cup.
The Bill
NZ$42.33 (£20.43) I have become used to – what you see in NZ is not what you pay.
I was given a buzzer. How far could I stray? It should work with the confines of the Riverside Market, I was assured. I went to the bar to sort a Bier. The buzzer went way too soon, Marg went to collect the food.
They were just checking that I was not allergic to Capsicum.
Capsicum blended into the Masala, then who knows, it’s the big chunks of Ballast the Hector objects to most.
Alarm #2 and Marg brought the tray to our bench. This was not going to be easy.
The Rice portion was huge, I took about half. Wooden utensils! Being certain there would be no rain this afternoon, Hector was out without the usual day bag, the emergency plastic cutlery was back in our hotel at Cathedral Junction. Marg had gone back to fetch a paper plate else there was no way of eating the Curry with the Rice.
For once, the Naan being served in bits did me a favour. A proper Tandoori Naan, lightly fired with blisters having formed. This is the type of Naan the Hector seeks.
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Samosa
Pyramids, a pair, the pastry looked different from the norm, more flaky. Given Marg’s description, I conclude these were Vegetable Samosas. The accompanying Tamarind Dip was totie.
Very crispy on the outside, full of a steaming hot potato and peas filling. I enjoyed having the tamarind to add a different, distinct flavour.
Lamb Karahi
Coriander and Syboes topped the mass of Curry. Strips of Onion were visible, protruding from the Masala, hopefully – just Onion. Normally I decant, today I – piled – as much Meat as the plate could hold. There was a lot of Lamb here.
The Spice Level was as required, this Curry had a decent – kick. The Seasoning was favourable, The Flavours washed through the mouth, a good start.
I gave Marg the thumbs up, the Masala was giving quite a complex array of Flavours. The New Zealand Lamb was as Tender as I have come to expect in this land. No Capsicum was found, but why so many Onions? Had I not asked for the Peppers to be withheld, I can only imagine what a sorry state this Curry could have been in. But the abundance of Onion was taking its toll, their sweetness was beginning to register.
The Lamb Curry on display was not dominated by Onions, so from what pot had they been sourced? What began as a quite impressive array of Flavours was now being taken towards the classic Euro Curry Flavour, a pity. Is it possible they had tried too hard to match my requirements, and consequently had lessened the impact of the base Curry?
Balancing the Curry on the tray, which itself was balanced on the bar-ledge, meant it was a matter of time before I would be wearing the lot. A table a few metres away became free, much better.
Eating, without the horribleness of the wooden spoon touching the tongue, was managed. All of what I regard as Curry was eaten, however, the surplus Onion had to be abandoned.
There was the makings of a very good Curry here.
The Aftermath
I took my debris back to the counter.
The chap who had served, Venu, accepted the Calling Card.
Too many Onions – I advised.
That’s because no peppers – was the reply.
Now we know.
There was a Bier to wash everything down, quite a departure from a typical Sunday lunch.