There was just time for one more Athena Curry. It was planned for yesterday, but after Stifado and a Bekri Meze the Hector once again found himself meated-out. Today turned out to be another Meat challenge when Marg got in first with the Fish.
To return to another favourite venue was dismissed in favour of further exploration in the Curry Mecca north of Psiri towards Amonia. I had a look at Indian Paradise Kuzina (Koumoundourou 3, Athina 104 35, Hellas) before Wednesday’s Curry at the ever reliable Punjabi Tikka. Indian Paradise Kuzina is on an adjacent back street, easily missed. Given the age and the paucity of reviews in other sources, I suspect many people have passed Indian Paradise by.
We arrived at Indian Paradise Kuzina at 15.50. It became apparent that initially, the few people eating here were the staff, shots each. Two further customers made me aware, this place is cash only, not that one needs much when dining in this neck of the woods.
We took the corner table, from there, all could be surveyed. The poster behind Marg with the tiger, proudly proclaimed Bangladesh. The Hector, unashamedly has a preference for the cuisine on the north-western side of the Indian subcontinent. Back in the UK, Bangladeshi Curry Houses are more associated with the – Mainstream. However, here was another Curry Cafe in Athena, hopes were high.
A young chap approached the table, his seniors were sat outside engaged in animated discussion.
A menu? – I proffered, realising that if I hadn’t seen it by now, there probably wasn’t one. This also meant there were no prices on display, though I had found a graphic online, but cannot verify the age, hence the accuracy. We were invited up to the counter to choose from the prepared meals on display.
*
*
The chap had the key linguistic fundamentals only and duly matched his words to the trays.
Beef, Mutton, Liver, Fish, Biryani.
Beef Mutton
Liver Fish
Biryani Samosa
Marg was right in there – Fish, but just the one piece. To this she added – Rice, most unusual. The Biryani on display had sporadic pieces of Beef/Mutton. As with Sheerin Palace (Glasgow), the likelihood was that the Biryani would become the Rice portion.
The trays containing the Beef and the Mutton both looked well brewed. With on-the-bone always a preference, Mutton it would be.
Bread? – no reaction. Roti? That worked.
We took our seats once again, two chilled bottles of still water were provided. There was a modest array of drinks in the fridge including large bottles of Bier in case anyone needs to know this.
There was a hiatus outside, Marg saw everything, I missed it being actually outside getting more photos, the banners being the only semblance of a menu. The spare piece of ground opposite has been fenced off and is being used as a private car park. A driver came out and almost collided with a passing vehicle. More animated discussion, a pity there’s no movie.
A fresh Salad accompanied the fayre. Marg got busy squeezing the lemon wedges and took care of the greenery. No Salad for Hector. The cooked food was served on hot plates.
Roti?
This was the last item to arrive. Thin, lightly fired, the chap still couldn’t believe we only required – one. The Roti did not crisp, so once again, Greek Bread rules.
Biryani
The portion of Rice was Biryani, as expected. Only the two pieces of Meat made it in, maybe just as well. Marg took a sufficiency then left me with still more Rice than I would manage.
Cloves! – Marg exclaimed before she had eaten anything else. Rice with Flavour, surely not. The one piece of Meat that was left for me proved to be totally saturated in Flavour. This augured well for what was to follow.
Mutton Curry
Eight large pieces of Meat, three with large bones, were arranged on the Rice. I didn’t see any fatty bits but did see a mini attachment that might have been offal. This left minimal Masala in the bowl. A Dry Bangladeshi Curry, unusual.
The first intake, the moment that reveals all: the Spice hit the back of the throat. The Seasoning quickly registered, the Flavours flooded the palate. I would find a piece of Cinnamon Bark, so knowledge of this and the visible Cloves, meant at least two of the sources of astonishing Flavour could be established.
Peppery, the Masala was unusually dark, no Tomatoes? The Peppery Masala was astonishing, thicker than a Punjabi Shorva, this was going to be fun eating. The first piece of Meat was chewy, thereafter, not the case. Indeed, some pieces were decidedly Tender. Once again, the Flavour emanating from the Meat was noticeable. This was classic – Desi – cuisine.
In addition to the three large pieces of Meat on-the-bone, quite a few splinters. Due care was taken. Splinters, the dark Meat, the dark Masala, Venison came to mind, it couldn’t be? I’ll settle for nominating – Goat.
Meanwhile, the Spice Level built steadily. I advised Marg that this Curry was at a level beyond what she would seek. I removed the spare Masala from the bowl. Only the merest traces of Oil remained. The yellow-green sheen whcih I associate with Curry from the 1960s, stained the bowl. I’ve had some great Curry moments this year, add this to the list. This Mutton Curry had the – Wow! – factor. I don’t know of any Bangladeshi Houses in the UK serving this quality of Curry.
The serving chap came over to check on our progress. My level of pleasure was hopefully conveyed. That was the last we saw of him.
Fish Curry
The single Fish was substantial. White Fish, thick, chunky, it retained its integrity. Visibly Oily, the Masala was a different entity from the above. This was a mash of Tomato and Onion, a different eating experience altogether. The customary Soupçon crossed the table. A Fishy Curry, not to be taken as read. Had I ordered this, I would no doubt have been satisfied, well in a portion with more Fish. However, I would then have missed the outstanding Mutton Curry.
With the Fish, Masala, Clove-rich Rice, and Salad, Marg had a lot going on.
I chose to have one piece of Fish (looked like a Lamb Chop in shape) covered with tasty vegetables of onion and tomatoes and spices. I then asked for Rice pointing at the Biryani. The Rice, which had the flavour of cloves complemented the rich oily sauce from the Fish. I added the green salad which was very finely chopped with thin strips of carrot. Overall, full of flavour which tingled my mouth. I removed the bones from the Fish as I ate it. It was a lovely change for me.
It was Parvez, an even younger chap who cleared the table. My instincts were correct, he was understanding more English. I went up to pay.
The Bill
€11.00 (£9.19) Nothing itemised and cash only, the first I have spent on this trip.
The Aftermath
The Calling Card was presented and Curry-Heute introduced. Parvez must have communicated with the kitchen, Chef Jassim came out to investigate. Hopefully he got the gist of what Curry-Heute is about. I congratulated him on his excellent Fayre.
What is this? – I asked, pointing to the mass of – foliage – on the counter.
Buffet.
I promised to return – next year – and, all being well, bring more people.
Next year’s flight to Athena is booked already.