The middle four days of Hector’s Big Birthday Trip sees a return to Portland OR. Curry was had here twice back in 2018, Indian Grill survives, Tandoori Indian Kitchen has gone. Research suggested that Mezbaan Mahal (710 SW 2nd Ave SIUIT -1, Portland, OR 97204 USA) in Downtown Portland might offer fayre in Hector’s preferred style. The description for Goat Korma ($19.99) raised the possibility of securing the much lauded – Desi – version of this Curry prepared for grand occasions, as opposed to the Curry for weans that prevails across many continents.
With no breakfast as part of our hotel deal, Dr. Stan was once again happy to accompany. Entering the pukka establishment at 12.00, only two diners were present, completing their meal in this decidedly spacious venue.
Prominently displayed on a somewhat crude hand written poster was Portland’s equivalent of Manchester’s – Rice & Three. Portland OR is a long way from Manchester (England).
To what extent Curry connects the two was about to be established.
Dr. Stan has generally done well by having Buffet in US Curry Houses. Lunch Meal ($16.99) provided three choices from the six prepared Dishes on display: Paneer Masala, Goat Curry on-the-bone, Butter Chicken, Baingan (Eggplant) Curry, Daal Makhani and Lamb Curry. Had this been Buffet, much damage could have ben done to the Goat Curry on-the-bone, alas, that is not the system at Mezbaan Mahal.
I sat at the table, studying the a la carte menu whilst Dr. Stan went up for his Lunch Meal. When he returned with a Thali, we were both taken aback.
Not as much Curry as one would secure in Manchester at say, Kabana, then. The Thali consisted of eight elements, the Curry seemed less significant in the array presented. Value for money, no need to challenge that, the Hector was happy to go a la carte.
Meanwhile, Dr. Stan tackled his two pieces of Vegetable Pakora before addressing his choices of: Goat Curry, Lamb Curry and Eggplant Curry. With a piece of Poppadom, a half Naan plus Rice to accompany, again, the ratio of Curry to Sundries seemed out of balance. Then there was the solitary Gulab Jamun to wash it all down. Additionally, the waitress drew Dr. Stan’s attention to the Dips that were included in his package deal.
There was little doubt that Dr. Stan was enjoying his meal. The Eggplant Curry was immediately remarked upon the best of the three. A taste of – closer to home – one might conclude. Dr. Stan:
I had Lamb, Goat on-the-bone, and Eggplant, the meat was tender but only lightly spiced. However, the aubergine was full of flavour and spicy.
Whilst The Good Doctor was taking care of his Thali, the Hector had been up at the counter negotiating. The waitress spoke English, the mature lady less so. I established the two types of Korma that exist and asked if their Goat Korma was in the – Punjabi, Desi-style – or in the Mainstream – Creamy-Coconut.
The waitress listened then concluded I desired the Mainstream.
That is exactly what I have not asked for.
Why she not rissen?
Not sweet, not creamy, not coconut.
In the end, Goat Korma on-the-bone, Spicy – was agreed, but only after the lady had assumed – Chicken. To this I added Naan Bread ($2.89).
Dr. Stan was well through his meal before Hector’s a la carte Curry was brought to the table.
Having surprised myself at the quantity of food eaten in the last two visits to Chili’s South Indian Cuisine (Seattle WA), in terms of both Rice and Malabar Parotta, today, I knew I would not manage all that was set before me.
The portion of Basmati would probably have done. There was no mention that Rice was inclusive. Cumin Seeds in the Rice impressed. The Naan, served in quarters, was risen, slightly blistered, but not puffy. Too thick I concluded.
Not for the first time, I would manage around half of the Naan.
Goat Korma on-the-bone
There was but the slightest whiff of Coconut as the karahi was placed on the table. One could see a degree of Creaminess in the Masala, but this most certainly was not the feared version of Korma. Not as yellow as today’s t-shirt, hopes remained high.
The sprinkling of Coriander atop was complemented by the large pieces of Goat Meat protruding though the blended Masala. Nine large pieces of Meat were arranged on the Basmati, even allowing for the Bone content, plenty to eat here. No skimping.
The first dip of Naan into the retained Masala, – wtf?
Not since Divine Dosa and Biryani (Las Vegas NV) have I tasted this peculiarity, a contaminant, which dominates a Masala such that anything else is masked. That Curry was at the hands of a Nepalese Chef. Bangladeshi Chefs are known to add one particular ingredient to a Curry which we – Punjabi Curry Lovers – find abhorrent – Cabbage. If it wasn’t Cabbage, then it’s a Spice which simply does not belong. Blended Capsicum?
The palate had to adjust to the unwelcome combination of Spices and whatever. I ordered it, I’ll have to eat it, it’s my dinner.
Sliced Green Chillies in the Masala boosted the Spice Level. The Seasoning was way below what the Hector looks for in a Curry. The Goat saved the day.
The softest of Meat, and impressive given that Goat can be more chewy than Lamb. It was from the Meat that the pleasant Flavours emerged, and from here, more Seasoning also. Meat that gives of Flavour, not something that can be taken for granted, Umami.
The waitress came over to ask the customary question.
It’s OK – was the damning reply. The Hector does not seek – OK Curry.
I think you put Cabbage in the Masala – I proffered.
This was denied.
Some Spices.
Which?
End of conversation. If she didn’t know the answer to that question, then what else was unknown?
Not finishing the Rice and Naan was a given, not finishing the Masala was a rarity in the history of Curry-Heute.
The Bill
$27.12 (£20.34) This price includes added tax, and the seemingly compulsory tip.
Dr. Stan paid for his own.
The Aftermath
The Calling Card was presented.
2026 Menu
