Poznan – Taj India – Classic Euro-Curry

Posted on March 7, 2026 by Hector

The first trip abroad in 2026, a sneaky weekend in Poznan. Last year in Poznan, there was a review of a Curry House without Curry, so it goes. This time, the Hector was taking no chances. This is the fourth review of Taj India (Wiankowa 3, Poznan, Polska), something must keep me coming back, albeit ten years since the last visit.

Marg and Hector required two trams to reach the eastern end of Lake Malta where this long established Curry House is located.

Arriving at 14.30, we were taken aback by the throng assembled inside the restaurant. An L-shaped room, we were led to the only available table, thereafter, people had to wait to be seated. Why so many people had decided to have a Curry in the middle of a Saturday afternoon shall remain a mystery, but this is very much in keeping with the model established in Curry-Heute.

The extensive menu offered Duck as an alternative to the usual Lamb/Chicken. Today, were were both having Fish Curry. By far, the cheapest option, and as always I have to ask why Fish Curry is more expensive than Meat in the UK?

For Marg, Fish Kashmir (43 zl), and Hector, Fish Vindaloo (44 zl). All main courses at Taj India are served with Basmati. So no Bread order, and no opperchancity of ordering Subji Pullao (17 zl), the Vegetable Rice. A common feature of Curry Houses across Europe, I wonder if anyone ever orders extra Rice.

Two small bottles of Fanta (10 zl) for Hector and a 330ml bottle of Sparkling Water (9 zl) completed the Order.

Getting served felt quite an achievement, it would have been easy to be overlooked once seated. The presentation of cutlery etc. was the sign that an Order had been taken. Efficient. With this number of diners present, one could only imagine what was going on in the kitchen. I watched as a couple at a nearby table received their substantial Starters. Who could eat Curry after this? As time passed, I clocked a constant stream of empty polystyrene containers being delivered to tables. Takeaway was the norm. I also spotted the waitress who appears in the review of visit #1, back in 2015.

Our food arrived in good time.

A portion of Rice, to share, enough to feed a family. Having taken what I thought I might manage, there was still plenty left. Marg did not go back for more either. How much Rice is wasted per day?

Fish Kashmir

The merest sprinkling of Coriander topped a mass of Curry. Quite a portion, and with the Fish protruding through the thick, viscous Masala, a lot to eat here. Marg:

I ordered Fish Kashmir with Rice. The dish looked very appetising and I was hungry. The onion pieces and thin strips of green pepper dominated the sauce, but I enjoyed the crunch throughout the meal.

There was plenty large pieces of Fish which separated easily when eating. The Rice absorbed the sauce and added another texture to the fish. Overall, there was a good flavour of spices within the masala and I had an enjoyable tingle on my lips afterwards.

Fish Vindaloo

Topped with a threat of Coriander, and a solitary Ginger Strip, two things stood out: the Red and the abominable Capsicum. There is no need for this level of food dye to be incorporated in food of any description. Apart from the garish colour, the actual substance has an unpleasant taste. And as for the dreaded Capsicum, the menu clearly mentioned their presence in the Fish Kashmir, not the Vindaloo. Strands of Capsicum were therefore set aside when encountered, quite a wee pile would be created.

As with the Fish Kashmir, the abundant Fish was evident in the thick, viscous Masala. Having arranged most of the Curry over the Rice, the single Ginger Strip still stood out in the karahi.

The heat from the Spice built quickly. The Hector has come to learn that in Polska, some Chefs do not hold back when one orders Vindaloo. Whilst the Spice Level satisfied, the distinct lack of Seasoning did not. An un-fishy Fish Curry was noted. Where was the Flavour meant to be coming from? No Whole Spices, so as Mainstream as Curry could be. Classic Euro-Curry, what Indian Restaurants get away with serving across The Continent.

The white Fish, possibly Monkfish, was soft, retained its integrity, and was easily digested. At this time, the Hector continues to avoid Lamb. As Marg also observed, there was a crunch from the Onion strips. In essence, did we actually have the same Curry? The Ginger Strip gave off a blast of Flavour, the first thing with distinctive Flavour in this meal.

On adding the retained Curry, finally, a sense of Fishiness. Too little Flavour, too late, and what is a Vindaloo without Potato?