Dunedin, the south-east of the South Island of New Zealand. This is the furthest Curry from home Hector will ever experience. It is also likely to be the last of the New Zealand Curry posts on this Blog, but hopefully, not the final Curry of the trip.
As guests of Mark and Jude, it was they who nominated Two Fat Indians (58 Princes Street, Central Dunedin, Dunedin 9016 New Zealand). Jude booked a table for 18.30. Marg and Hector had noted the other branch of Two Fat Indians in Christchurch, but chose to have our Curry in that city elsewhere.
A Tuesday evening, unsurprisingly, Two Fat Indians was not at its busiest. They certainly had enough covers to be sustainable.
Hector had picked out his Curry already: Lamb La-Jawb (NZ$21.90), a name befitting of the history being made tonight in Curry-Heute. The addition of Fenugreek is what distinguishes this Curry from Rogan Josh, I have now read. Methi, Man!
This left Marg to have Lamb Railway Wala (NZ$21.90) which features Potatoes. Aloo Gosht! Mark would have the same.
Jude was not a vegetarian when she first appeared in Curry-Heute, tonight Prawn Jhalfrezi (NZ£23.90). The chaps ordered – medium plus, the ladies – medium. All main courses come with inclusive Rice. Both couples added a Butter Naan (NZ$5.00) to share.
Sparkling Water (NZ$10.00) was on the menu, they had none. Tap water sufficed.
The seating area at the window remained unoccupied during our stay. Was this an overflow, or a waiting area for Takeaway customers? Thereafter, the décor of Two Fat Indians is informal, yet an ambience has been created that would suit – the ladies.
Four individual bowls of Rice, the right amount of Rice in each. How is that some venues know what is the sensible quantity, whilst others go OTT? Or at home, where Rice is not inclusive, they become stingy?
The Naan was thin, cut into bits, not ideal. Still, it was the right type of Naan with a hint of blisters. Served whole, with more girth, would have made it a whole lot better.
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Lamb La-Jawb
Shavings, possibly Potato, topped a pale Masala with pieces of Lamb protruding. Soupy Masala has not been a feature of New Zealand Curry, this maintained the standard. Thick and minimal again describes the Masala, enough to match the quantity of Rice.
I appear to have stopped counting the number of pieces of Meat in New Zealand, it’s always substantial. Given the price of the Curry, this was excellent value.
The Seasoning was right there, the Spice Level built as I ate. A good start. The Flavours came across well, though if there was Methi in there it was not prominent. In terms of overall Flavour this was a new experience, powerfully-mellow, rich, pleasant indeed.
The Lamb was Tender and gave off the full Meaty Flavour, but, as is the case in a Mainstream restaurant, it may well have been a stranger to the Masala until recently. This time it did not matter so much, the Masala was carrying the Dish. La-Jawb / La-Jawab: peerless, matchless, unparalleled, the Hector will be looking out for this in future.
Lamb Railway Wala
The – medium-plus – had extra leaves on top and possibly Coconut. Nobody tells me anything. The Masala looked to be a slightly more orange version of mine. Again, Thick, sufficient, a worthy Masala.
Marg and Mark spake thus, respectively:
Very tender, melt in the mouth lamb accompanied by a good flavoured sauce. A very enjoyable meal with a good quantity of rice. I enjoyed the thin Naan.
I thought it was a well balanced Curry. The meat was perfection. I enjoyed it. It could have done with a bit more heat to lift it from good to great.
Prawn Jhalfrezi
With the same Topping as the La-Jawb, hard to tell them apart. How could this be so? Jhalfrezi traditionally features an array of Vegetables, and is likely to include that which for once I shall not name, but subtly highlight. I wasn’t leaning over Jude’s shoulder as she ate, and so was not aware of the presence, or not, of any Vegetables. In terms of the Masala, I can only conclude all four Dishes came from the same – Big Pot. Such is Restaurant Curry.
Jude, making her second appearance in Curry-Heute, was well into the spirit:
I thought it was tasty, edible, not the best I’ve had. Not the complexity of flavours to take it to the next level. I definitely enjoyed it.
At this point I shall remind the reader that one of us has a Bradford Curry heritage, meaning that three of us know Curry at the absolute highest standard. Whilst Mark has previously complained about – bones.
Four content diners, this was the venue chosen by our hosts. Given the time constraints, I shall never discover what the rest of Curry in Dunedin is like.
The Bill
NZ$101.99 (£48.46) Excellent value.
The Aftermath
It was Singh, Mein Host, who dealt with the payment. The Calling Card was issued, a bit of puzzlement was the expression on the face of the recipient. I suppose it’s not every day a Curry Blogger descends upon Dunedin.
I congratulated Singh on the fayre. Tasty Curry.
2024 Menu
