It has been a long, long year without foreign travel. Finally, Hector and Marg have escaped from Blighty. All being well, there will be much posting on Curry-Heute in the days, nay weeks, to come from foreign parts. 2021 is not over yet. I begin in Athena, where the Curry Cafes have proven to serve authentic Curry at prices comparable to those in Greece, before they joined the EU.
Last year, our return to Taste of India (Platia Theatro 22, 10552, Athena, Hellas) was left late in the trip, their Beef Curry blew me away. So what better place to start?
The omens were certainly in Hector’s favour when our taxi from the airport last night chose to take us down Menandrou, the Curry Cafe axis in the Greek capital. At the top end, I noted a Lahori cafe I had never seen before. There is time, I’ll get there after I have done my favourites.
That Menandrou – crosses the T – from this year’s accommodation made the hop to Taste of India even shorter. Lord Clive and Lady Maggie of Crawley accompanied us this lunchtime. Our host and his lady, the Chef, greeted us on entry. I’m never sure if they recognise us on arrival, in time they do. Tables were combined to give us more space as I surveyed the Fayre. Both Lamb and Beef Curry were available, though there did not appear to be much of the latter, certainly enough for two.
Menus were provided, but not for Taste of India. Bollywood Masala is their sister shop in Plaka, a much more pukka outlet. We could have ordered from the menu, but why not take advantage of the delights which were on display?
Clive was on board with having the Beef Curry. Marg took the Lamb option, whilst Maggie chose Chicken. Well somebody had to. Four portions of Rice were ordered which I knew would be a mistake, however, let others learn. Two large bottles of Still Water completed the Order.
The Water was suitably chilled, the rehydration process was underway. Having arrived in Athena late last night, events conspired to have Hector stay out late. Back at the apartment, Hector was summoned out once more. So it went.
As the Order was assembled on the table, the quantity of Rice appeared to reach the level of absurdity. Three portions would still have been more than enough, however, as it happened, Hector would go on to eat the contents of an entire bowl.
The metal pots containing the Curry were cold. It was no surprise when Maggie declared her Chicken Curry to be lukewarm. The Beef Curry was served similarly tepid, back they went. A proper reheat and all was well. In the interim, I told of how when British tourists first started going to Greece in numbers back in the 1960s, they were puzzled as to why Main Courses were served cold. Moussaka etc would be cooked around noon, and the tray set out on display, exactly as is presently done in Curry Cafes. The food cooled, and that was how it was eventually eaten.
Beef Curry
This was Curry in the old fashioned sense: Meat sat in a rich, blended Masala with the Oil separating. I did not bother to count the pieces of Beef, they were large, the portion abundant.
My initial sample confirmed this Curry would meet expectations, the Seasoning was right up there. Clive confirmed this too. The Spice seemed moderate to start, but built, and then some. Spice and Seasoning, this Curry was going to be savoured.
Tender Beef? Steak aside, I have not had Beef this tender in 2021 either at home or eating out. Has something happened to our cows this year? Having had time to sit in the Masala, the Beef was – adding – to the depth of Flavour. This is a major parameter in differentiating between Desi cooking and the Mainstream. Once served at the correct temperature, i.e. – hot – this was a Classic Beef Curry.
Clive wasn’t saying much as he ate, concentration:
Unusually tender for beef – he offered afterwards – very spicy.
Classic Beef Curry – confirmed.
Lamb Curry
The presentation was identical, again the Oil was separating. Some find this off-putting, it is how Curry is. Some tell me the Oil is fattening. Where is the evidence? Oops, shot myself in the foot there.
Marg ate nearly all of her Meat, a couple of pieces were deliberately abandoned, they had – offal – attachments. Guess what came my way?
The Lamb was even softer than the Beef, however the impact on the palate was not so apparent. Last year I had the Beef Curry for a change, so that is what I have to recommend.
Marg – Good kick, earthy, plenty meat. I was a bit picky with the (offal), enjoyed it with the rice.
Chicken Curry
What a potful. The Chicken had the appearance of Mother’s Curry made from leftover roast Chicken back in the day. Maggie did realise immediately that this was in fact not processed Chicken, this was the real deal. The Masala looked thinner compared to the above.
The quantity defeated Maggie, her remnants were shared between Hector and Clive. So Hector had the opperchancity to comment on his third Curry of this sitting. The Masala was definitely tasty, but not in the same league as that served in the Beef Curry. The Chicken did nothing for me. However, let the person who actually ordered it have the final say:
Arrived lukewarm, definitely off a chicken, not processed, cooked from scratch. Asked for it not to be too spicy – (and that is how it was served) – The Rice was separated, as I like it, no starch.
Whilst we ate, a young chap, suitably masked, came in and chatted to another diner. I recognised him, Daniyal, son of Mein Host. It took him a while to remember me, it has been some time. On showing his much younger photo on a well known and reliable Curry Blog, the penny dropped. He announced that we were having Dessert. His father was over moments later to show me a photo of an even younger Daniyal.
The Gulab Jamun was served warm which is decidedly better than – cold.
The Bill
€35.50 (£30.08) We were well fed for this modest sum.
The Aftermath
Once more on departure, I congratulated the Lady of the House, who cooked the Curry. I think they are getting to know us here.