Day 65 – A Day To Remember
Five days in Toronto ON, Canada, one Curry opperchancity, it had to be got right. On Tuesday, a chance meeting with the neighbour of our hosts, Joe and Helen, in Toronto, came up with Karahi Point. Karahi Point is a chain with ten outlets in the greater Toronto area. Chains raise the issue of where the base Curry is actually cooked? To maintain consistency, it’s difficult to believe they cook from scratch at each location. This question would not be answered today, however, Curryspondent Bill had pointed out that Brampton to the north-west of Toronto, has the largest Punjabi Population outside of India. Ten outlets would not be sustainable without authentic fayre, surely?
Karahi Point Oakville (2501 Hampshire Gate Unit 8A, Oakville, ON L6H 6C8 Canada) was the chosen venue. Oakville is situated to the west of Toronto, we would pass through on the return from the main event of the day. Grand Canyon last week, today, Marg and Hector visited a well known waterfall on the US-Canada border.
We arrived at 17.40, Karahi Point Oakville is located in a suburban retail park, there’s another Curry House – two doors down. We were the first diners of the evening. A young waitress led us to the booth seating to the left. The next two sets of diners were sat immediately beside us. Less walking for the staff, or is it better to create a – community? Meanwhile to the right, the vast, empty seating area had portal-like decorations which may, or may not have, been inspired by a certain Star Trek episode written by Harlan Ellison – The City on the Edge of Forever. After today’s visit to Niagara Falls, this felt apposite.
There was the choice of viewing the menu by QR Code, or seeing the physical entity. The Hector favoured photography over screenshots. The availability of a – full portion – of Lamb Karahi (CAD57.99) had caught Hector’s eye long before arriving in Toronto. Karahi Point was always going to be choice #1, it was a matter of which one was accessible.
Knowing Marg would share, the Karahi Gosht, served on-the-bone was the pull factor. Joe was on board with sharing this also, this meant an Interesting Vegetable could be ordered also – Mix Vegetable (CAD12.99). This could have markedly improved the previous two Curry experiences. A Butter Naan (CAD2.99) and a Roti (CAD2.99) should be enough Bread. $2.99 for a Roti, are we in Aberdoom?
Helen, Helen knows what she likes. Curry is not on this list, nor is anything remotely connected with Spice, and that includes Pepper. Getting Helen into a Curry House was already an achievement. The possibility of a Kebap at least got Helen in the door, but one without Spice. The photo on the bottom right of – New Additions – showed a Chicken Kebap which may have suited a Caspar Milquetoast. Despite the ladies discussing this option, Tikka on Rice (CAD17.69) became Helen’s selection. Tikka, Chicken marinated in Chilli Pepper.
Chicken Tikka tell me what’s wrong…
Helen was happy to nibble on Bread. Three drinks were ordered to complement the jugs of not so chilled water: CAD2.49 for a cola, CAD3.99 each for two small bottles of Sparkling Water. OK, the Perrier was imported, perhaps we should have asked for Club Soda and drank Canada dry.
There’s more. Jillian, resident daughter, had asked for Butter Chicken (CAD15.99) to be brought back. This required a Rice (CAD6.99) accompaniment.
The waitress brought her pad and noted the Order. For once, the Hector remembered to enquire as to how the Bread would be served. Contrary to the House norm, she would ask for the Bread to be served – whole. Sorted.
We were advised that a twenty five minute wait could be expected. In most places serving Karahi Gosht, forty minutes, plus, is the norm. It all depends on at what stage the prepared Lamb has reached. Twenty five is way better than – five.
Do the words – Desi – or – Apna – style mean anything to you?
Apparently not. The limitations of being served by youngsters.
Lightly Spiced Onion plus a Raita with the mushy Capsicum-based Sauce on the corner were brought.
Helen liked the Raita, this gave Hector the opperchancity to once more relate how Capsicum should never be anywhere near a Curry. The Curry-Heute Campaign is relentless.
A chap wheeled a trolley to our table. Helen’s Tikka on Rice, a massive portion of Basmati, and Butter Chicken. Not the best of starts. Our waitress was on hand to confirm that the Curry was – to go. It’s a while since Hector sent a Curry back, the last one was a Chicken also.
Rather than wait, Helen was encourage to get stuck in.
Tikka on Rice
A Yoghurt Sauce smothered a massive plate of Salad on top of Chicken Tikka which in turn was on a bed of Basmati. Potentially, there was a a lot of eating here, but sadly, not for Helen. One taste of the Tikka and this was set aside.
As someone who does not like Curry, this has solidified my dislike of Curry.
QED.
The rest of us sampled the Chicken Tikka. This was well Seasoned Chicken with a decent – kick. Not bad at all if you like that sort of thing, Helen didn’t.
After a few more minutes, the chap wheeled his trolley back once more. He might have been a bit more engaging. What was he doing that the girls couldn’t?
The two Breads were served whole as asked. It was difficult to tell them apart. Assuming the thicker one was the Naan, where was the Butter? No sign of it. This Bread proved to be light and fluffy, but Sweet. Both Breads were round, well-fired with burnt blisters. All would dismiss the Roti as the lesser of the two, the Hector asks – in what way was this a Roti?
Lamb Karahi
Topped with Ginger Strips and a threat of Fresh Coriander, no sliced Bullet Chilies, this was not the largest of – full – portions encountered. Served in a traditional karahi, the Meat, on-the-bone, protruded from the not too excessive Masala. The Masala was in the correct ratio to the solids. Thick, and somewhat fibrous looking, Meat pulp was visible here. This was already proving to be the most authentic Karahi served to Hector since Day 20 at Des Traditions (Auckland, New Zealand). There were no Whole Spices visible in the Masala.
Hector led the way, a modest portion to start. There would be enough for three, two could easily have managed this volume also.
There was also another Curry to consider.
Mix Vegetable
Topped with some Coriander, this was exactly as hoped for, perhaps with an imbalance of Carrots. Potato, Sweetcorn, Peas and Green Beans were also in there. The Masala was a bit on the runny side, and may have been the source of much of the Oil which gathered on the dinner plate. Time to eat.
On dipping Bread into some of the Masala left in the karahi, the sweetness of the Naan drowned the Flavours of the Curry. The lack of Seasoning in the Masala then became evident. Addressing what was on the dinner plate, the fibrous Masala was not giving anything like the depth of Flavour hoped for. The Peshawari Karahi had made it clear that Tomatoes would feature, here it was more difficult to identify a Tomato-based Masala. With – Charsi – mentioned elsewhere on the menu, the Hector was not taking the risk of being served a thin Tomato Shorva.
The Spice Level was definitely pitched at – medium. No challenge here, nor should there be, this Curry should all be about Flavour. Where was it?
The Lamb was Tender, mostly, one or two chewy pieces. No ribs and no Sucky Bones, so not leg of Lamb either. I’ve had better Lamb in terms of quality of cut. The bone count proved to be well within acceptable parameters. Crucially, the Lamb was not giving Flavour back other than its own meatiness. Was twenty five minutes enough to create a Karahi Gosht?
I had already been made aware that the Spice level in the Mix Vegetable was appreciably above the Karahi, it was. The Carrots were approaching mushy, off-putting to my fellow diners. These were giving off their natural sweetness which is paramount to creating the sought after distinctive overall Flavour that a Vegetable Curry can achieve.
The Potatoes, I wish there had been more, exemplified the limits of the Meat. The Potato had totally absorbed the Flavours of the Masala, excellent.
Round 2
The Masala was decidedly different towards the base of the karahi. Unconsciously, the Hector had stirred in the Oil which had separated, creating a much more familiar Texture, there was way less meat pulp here. Now we had Flavour. The true Taste of Punjab had been released. This Masala was now tickety-boo.
With the Interesting Vegetables, a much more flavoursome Masala, and the remaining scraps of Bread, there was definitely an upbeat conclusion to this meal.
Marg:
Very tender lamb, and unusually for me, it was on-the-bone. The flavours were subdued until I ventured to the bottom of the karahi. The Vegetable Curry wasn’t my favourite, but I enjoyed the fluffy Naan, the Roti, not so much.
Joe:
Not being a Curry aficionado, I really enjoyed the fluffiness of the Naan, but found the Roti on the dry side. The Karahi, I found the lamb was tender and not so over-powering where you could not taste the flavour of the dish. I found it very tasty. The Vegetable dish, a complement to the Lamb, a bit mushy.
Three out of four happy diners. The Takeaway had already been brought to the table, the surplus Raita and Chicken Tikka had to be packed. Here, one fills one’s own containers.
The Bill
CAD 145.09 which became CAD166.85 (£96.02) Canada have adopted the same expectation of tipping system as operated across the border.
The Aftermath
The waitress confirmed we had enjoyed our meal and asked if we could place positive comments on certain social media.
I’ll do one better.
The Calling Card was presented and Curry-Heute outlined.
I chose to come here, and this will be the only Canadian Curry House ever to appear in Curry-Heute.
This impressed, but I had to enquire if there was anyone else I could speak to.
The Boss has gone.
So it goes. There’s more.
Back in Etobicoke, Jillian had been waiting patiently for her dinner.
I had already seen the Butter Chicken as served in the restaurant, the spiral of Cream had long gone. I cannot say this looked particularly appetising, but those who like Chicken Curry no doubt like this sort of thing. The quantity of Rice was a la Continental Europe, way too much for one person. Jillian:
I enjoyed, overall, I thoroughly enjoyed. It was spicier than other Butter Chicken I have had. It was flavourful. The rice complemented well.
What does Curryspondent Bill have to tell us about New England?
2024 Menu
