I first spotted Annapurna Anjos (Rua Angelina Vidal 82, 1117-375 Lisboa Portugal) on my first and only visit so far, to 21 Gallas Brewpub back in February 2020. One day, I thought, the perfect day, Curry then top quality Craft Beer across the street. Having made our rendezvous with Steve at the new Crafty Corner locus, it was two stops up the Green Line to Intendente, then onwards for food at an outlet of another genre.
The other food source was gone, 21 Gallas is closed on a Sunday, usually Google Maps supplies this information before one embarks on a sojourn. Marg was hungry, as in – food now.
Annapurna Anjos was written.
Hector declaring a desire to eat at a Nepalese Restaurant? Past experiences have been generally poor, the term Shorva would be too much of a compliment to describe the Soupy Sauces I have been served in the past. Bland doesn’t even begin to describe the fayre experienced previously. But that was in the UK, Belgium, this is Portugal, the land who gave – Curry – to the World. If Curry-Heute has to explore a cross section of the huge number of Curry Houses in Lisboa, Annapurna Anjos had to be.
Annapurna Anjos is one of three – Annuparuna – restaurants in Lisboa, so somebody must like their food. We entered at 19.30, quite a small establishment, we took the table at the door to the left. The Hostess brought the menus, many of the usual names were there, but hang on, many Dishes had monikers never seen before. Was this adding an air of authenticity?
Wading through the menu, the usual caveat was in play – sem Piemento Verde. The description for Lamb Gaur (€10.25) was familiar – Lamb and Potato. This would make for an interesting comparison with the excellent Lamb Vindaloo enjoyed in Gaia a few days ago. Feeling hungry, despite a plate of Sardines for lunch, Naan was called for. Keema Nan (€3.25), something I see regularly, but rarely order, here we go. Marg made quite a departure from her usual Keema, which was on the menu. Lamb Dal (€10.00) would be accompanied by her customary Roti (€2.65).
Steve fancied a Mix Grill (€12.50) for a change, but wanted to ensure it would include a Masala. That was not possible, he was informed. Why? Lamb Ghandruk (€10.55) – with a special spicy sauce – became his fallback, accompanied by a Garlic Nan (€2.85). Nobody chose Lamb Banana (€10.45).
Ghandruk, Gaur, are areas in Nepal, whether their distinctive cooking style would please, we would soon establish. It was only at the point of ordering that it was revealed that all Mains are served with inclusive Boiled Rice. Marg attempted to have her Roti instead of the Rice. Medium Spice – was agreed for all.
The Order was taken, we had no Drinks. Our Hostess soon realised this and returned to take orders for Soft Drinks.
Toasted Poppadoms, with Cumin Seeds, and three Dips were presented. Tamarind we now expect in Portugal, a killer Chilli tempted Steve and Hector. Our Hostess observed the challenge was taken, without reaction on our part. She did make a positive comment.
The Garlic Nan arrived first. Having been quartered, the interior was visible. The Bread had risen, but not in the way the dough would as cooked on a Tawa or in a Tandoor. This looked like a different species of Naan altogether. The Keema Nan then arrived, again quartered. The pink Meat stood out, a massive layer – Donner-like. This is not the style which Curry-Heute recognises as being authentic. The Bread itself had a strange sheen, again, one has to wonder about the dough and/or method of cooking.
The Roti was a bit heavy, and not recognisable as such.
With Bread on the table, and no Curry, well what was a Hector to do? Start eating!
The Keema Nan I can best describe as being a – hot meaty sandwich. With noticeable Spice and an impressive level of Seasoning, I had to admit to being taken aback. This was excellent, but remote from the Keema Naan with individual grains of Mince which I hold so dear. Does Hector have to re-evaluate?
Lamb Dal
The Masala was topped with a modest sprinkling of Coriander. In terms of viscosity/thickness, this was certainly impressive. The Lamb protruded though the mass of Lentil Masala. A Soupçon came in my direction. I instantly recognised the creation. This was in effect – Daal Makhani – with Lamb, Spicy and Creamy. The Flavour from the Masala hit the palate with such a familiar warmth. The Lamb Dal was beyond any Dhansak I have ever encountered. It was Marg’s Curry:
A wonderful meal, a creamy Daal, full of flavour. I just felt it was a great meal, but the Lamb was a bit chewy.
Lamb Gaur
Steve had taken some of the Rice, I took enough, there was still more remaining. As I decanted so I counted six good sized pieces of Meat and five wedges of Potato, so enough solids. By the time I done so I noted the tiny amount of Masala remaining in the karahi.
Minimal Masala ticks my boxes, this truly was – minimal. I had Spice, I had Seasoning, this Curry was ticking more boxes. The Keema Nan was dipped in the remaining Masala, not that it needed a boost. There was pleasure coming from all directions. The Meat was giving Flavour, something one cannot take for granted in what is a – Mainstream Restaurant. Umami – once more. This Curry was – not bad at all. No, it was much better than that, thoroughly enjoyable, but not as striking as the Lamb Vindaloo at Am Indiano (Gaia).
Lamb Ghandruk
The blended Masala here was visibly thinner, therefore closer to my perception of Nepalese Cuisine. I’m glad I avoided this. The Coriander Topping looked like an afterthought. Perhaps it was merely a marker for the server. Steve described his Naan as – soft, garlicky. With Bread, Curry and Rice, like Hector, there was much to get through.
The Lamb was over-cooked – observed Steve – edible.
There was enough meat. The level of spiciness, enjoyable, good value.
Sometimes people make their comments faster than I can record the accuracy.
Everything was eaten except for a few scraps of Bread. The Bread was different.
The Bill
€41.50 (£34.83) Steve was correct – good value.
The Aftermath
I approached the counter to pay, here stood Mein Host who had surveyed all. The Calling Card was accepted, my mission explained. There was an air of interest, so much so, the photo became a formality.
Menu extracts
