The fourth and final Curry of this trip: the tried and tested in Hellas, two new venues in Italia. I thought I might have managed more, however, both Greek and Italian food can be distracting.
Rasai Indian Restaurant (Via Francesco Baracca, 19, 00177 Roma RM, Italia) happened to be the fallback choice of venue in Roma today. Option #1 had gone and is now a Nepalese outlet. Rasai is Bangladeshi, but as both venues featured the much sought after Desi Qorma in their online footprint, so the Hector dragged Marg eastwards once again to Tor Pignattara in the east of the city. Pigneto, the western part of this neighbourhood is said to rival Trastevere for atmosphere. Indeed, later we found ourselves back at Birra+.
The intended means of – going east – from Termini has gone. The rickety Roma Giardinetti tram line is no more. Last year’s trip to nearby Zam Zam Restaurant therefore marked the end of an era.
Approaching Rasai from the south, it was easy to miss. With no sign above the door, we could have walked past. The – blue dot – insisted we were in the right place. Indeed, once ensconced, I went out the adjacent door, still no signage. So be it.
14.00 on a Friday, I keep doing it. Rasai was empty, except for one chap finishing his lunch. Meet Rihad, who greeted us and then arranged all that follows before taking his leave. The Calling Card was duly dispatched. Did he actually work here?
When I saw you come in, I knew you were serious about the food – you even know the names – Rihad acknowledged when I slipped in an – Aloo.
The staff were assembled, waiting patiently for the throng to arrive after Friday prayers. Rihad took the time to talk us through the Buffet. No menu was ever produced, Marg grabbed a business card.
I had never seen so much Fish Curry in a Buffet, once focussed, four different types were identified.
I was advised that the Rasai Buffet operates thus: three Vegetable courses plus one Fish.
The Hector was not having that, this was a chance in a lifetime discovery, how much, and how many different types, could I secure?
There was consultation with a senior in a language that was neither English or Italian. Hector’s desires could be accommodated. I did ask if everything set out in the Buffet was hot, and was assured so.
Rui – was the first Fish, smothered in Onions, but seemingly no Masala (bottom left, top-middle). The adjacent tray appeared to have Aubergine and Potato, Baingan Aloo, but this was Pangash Aloo. Potato in a Fish Curry, the Hector was definitely not missing out on this. As for what looked like Fish Bait, bottom right, I would leave that until later.
Top left, a different Fish Steak in Shorva. Rihad was insistent, this was not for me.
Haleem and Paya are not for Hector, advice can be taken.
I asked for Naan, with Butter, Rihad insisted that White Rice would be better,.
But the Shorva will be soaked up and disappear.
White Rice then.
Marg was not going to be part of this unique experience, other than as a witness. She enquired about Samosa and Salad. No problem. To this Marg added Roti, but later insisted she had said – Raita.
We were invited to return to our seats in the rapidly filling Curry Cafe. Marg’s food would have to be brought, time to wait, and trust.
When asked how I came to choose Rasai, I mentioned having seen Desi Qorma online. The mature gentleman was consulted once again. This was available, but no way was I putting Meat in my body when all this Fish was on offer.
For the record, other Dishes identified in the broad shot above: Daal, Saag Aloo, Mutton Curry on-the-bone, and Chicken Curry, also on-the-bone.
I waited for Marg’s Samosas to arrive before joining the queue for Rice. Another chap, who was monitoring all, waved me back to my seat and placed a portion of Rice at my spot. Thankfully, not a Euro-portion. Despite this being a new batch of Rice just out of the kitchen, it was not hot. I was about to discover that nearly everything served at Rasai would be far from hot, lukewarm at best.
Rui / Rohu
I was caught between – is that all – and – this is just the start – when a single piece of Rui was presented. Smothered in Onion, no Masala as such, clearly Bread would have been the better option here.
As I arranged the Rui on the Rice, so the next course arrived.
Pangash Aloo
As much Potato as Fish, this time there was a hint of a Shorva.
The Bits
No sooner had I decanted the Pangash Aloo when a plate with three Sides was presented. Aloo, a mash of Potato, Karela, the Bitter Gourd, a Vegetable I used to eat oft, plus what appeared to be a Tomato-Chilli combination.
Now I had a plateful.
Rui, I have had this before under the moniker Rohu, at the ill-fated Biryani House (Glasgow). Then, I had so much of it, Takeaway was necessary.
A fatty Fish – was the first observation, then the realisation that I was tasting something markedly different, a new experience. The Fishy Flavour was complemented by Chilli, a wee – kick. There was a sight Sweetness, but not in a sugary way. Seasoning through Sweetness. White inside, and bony, fit for the Hector, not the Queen Mother. Still, lots of pleasure was being had here.
I could happily have eaten loads more Rohu, and here I do know my limit, but there was more to investigate.
The Aloo Mash, being cold, was not offering much in the way of Flavour, or satisfaction. The Karela surprised, soft and not bitter, it therefore lacked what made me devour so much in a previous time.
Then there was the red pulp, a careful nibble, Tomato? Oh no it wasn’t. If there actually was Tomato in there, it was swamped by Chilli. This was fierce, and would therefore be brought into play sparingly. Back to the Fish.
As I was about to tackle the Pangash Aloo, so a Naan was brought to the table. Served in four pieces, closer to Pitta than the glorious Bread had last week in Athena. The Naan was hot, yay. This improved the enjoyment of the meal even further.
I was amassing quite a quantity of food.
The Pangash evoked a Cod Steak, as Mother used to serve. A dinner endured, rather than enjoyed. Today was different. A less intense Flavour after the Rohu, but the mouth was on fire already. There could have been more to the Pangash than the receptors were registering. I liked the thickness, and integrity of this Fish, not one I believe I have ever encountered previously. The large pieces of Potato took me back to Hellas. As one hopes, the Potato had absorbed the Flavour of the Shorva in which it sat. Pleasant, if only the whole lot had been hotter.
More food, this time a Daal, and it too was hot.
For dipping – the manager advised.
And so we dipped. Soupy, Earthy, not really my thing.
With my plate nearly cleared of all but Rice, time to negotiate Fish #3.
Kashe/ Kaski
I went up to the Buffet and having sought approval, helped myself to the Tiddlers. Tiny Fish in a red Shorva, not particularly appetising.
Kashe – advised the young chap who was also now involved in Hector’s feast. I deliberately took more Shorva than I would have otherwise. The remaining Rice would need it.
I could just about tell I was eating something. Apart from a – wee kick – there wasn’t much happening here. I spooned out the remaining Karela, better, more substantial.
Seasoning, I have barely mentioned. This was never an issue.
Meanwhile, across the table, Marg’s Roti/Raita never showed. The Salad was little more than strips of Cucumber. Marg had hot food!
*
*
Vegetable Samosa
Modest in size, chunky, the photo reveals how well filled they were, primarily with Potato. Marg:
When the two Samosas arrived they were both hot and very tasty. Inside, they were full of potato pieces, lovely seasoned carrots, and what looked like cooked seeds with a cardamom. The short crust pastry was hot in temperature and crunchy. I ate the Cucumber Salad with the Samosas to give the dish more moisture. The Samosa was full of flavour and 
was one of the best I have ever tasted. I had a piece of freshly cooked Naan which was puffy on the outside but doughy on the inside.
Quite a statement from Marg who has had a Samosa or two over the years.
Overall, an unusual combination of tasty food, once the Chilli subsided. Days like this are never forgotten.
The young chap offered – Sweet. Had Marg not been inspecting the passable facilities, the answer might have been different.
I went up to pay, the committee at the till came up with a price.
The Bill
€17.00 (£14.46)
The Aftermath
The young chap verified that Rihad was indeed an employee here, so no second Calling Card was issued. Our enjoyment of the food was expressed and appreciated by the staff. After all, it’s not every day that Hector from Curry-Heute comes to town.