At Punjabi Tikka (Nikiforou 1, Athina 104 37 Hellas), Saturday is Kofta Anda Day! But, Hector, you had Kofta Anda yesterday.
Such is the pleasure this Curry can give, whenever, wherever, the opperchancity presents, why not? Kofta Anda also makes a welcome change from reporting on the usual Karahi Gosht.
The two young waiters gave a look of recognition when we took the optimum table in the doorway at 14.20. A bit later today. Two half litre bottles of chilled Water were brought. No glasses, indeed ordering Lassi appears to be the only time a drinking vessel is provided.
Kofta Anda (€4.50) was ordered, this includes the Pakistani Roti (€0.40). Marg mentioned Chickpeas, once again I dissuaded her. We didn’t spot Samosa on the menu, but the waiter confirmed they were available. Samosas for Marg.
Today was appreciably busier than on our Wednesday visit. In addition to most street level tables being occupied, there was a queue for Takeaway. Marg liked the paper bags complete with Punjabi Tikka logo, no plastic here.
The not so background music varied. I heard the strains of a familiar voice, the TV screen confirmed – Nusrat Fateh Ali Khan. I always enjoy a bit of Nusrat.
My food came first complete with a plate of Salad and Raita, again inclusive in the price of the Order.
Two Pakistani Roti were served, between us we would only manage one, however, as with last year, the spare Roti would be given to a passing person in need. Roti? This Bread was way beyond a Roti, closer to a Naan an absolute delight.
Kofta Anda
Two Kofta and one hard boiled Egg as in the model experienced at Pak Tikka Shop & Grill. Here there was a major difference, indeed this could well be unique Kofta Anda.
In Glasgow, the accompaniment is the classic Oily, watery even, Shorva. At Pak Tikka Shop & Grill House, they add Yoghurt to give the Shorva a distinctive boost. At Punjabi Tikka, this was no Shorva, behold what appeared to be the same Tomato-based Masala served with the Mutton Karahi (€4.50) earlier in the week.
Consequently, the first dip of Bread in the Masala was another wonderful moment. The sprinkling of Coriander appeared modest. The blast of Herbs took me aback, if Wednesday was excellent this was something else, another – Wow! The Spice, Seasoning and Flavours were all spot on. I would encounter a Black Cardamom and solitary Black Peppercorn, whole Spices, the sign of quality.
The Kofta and Egg were quartered as is the Hector way. This means that a greater surface area of the Kofta is in contact with the Masala. Today, I found myself scooping even smaller pieces of Kofta and Masala simultaneously with the glorious Bread.
How Chefs get the Meatballs so compact baffles. Hector’s attempts are coarse grained, these, so fine. The Kofta had their own commendable Spice, Seasoning and Flavour. Kofta, Masala, the Bread, all going down so well. Then there was the Egg. Can one overcook an Egg? The white, a bit rubbery, today’s Egg was the weakest link. The yolk, however was fine, with the Masala, more pleasure.
Rubbery Egg aside, this was a distinctive Kofta Anda, when the – Wow – moment occurs, one knows, this was something very special.
Samosas
Marg wasn’t expecting this. She didn’t decline it, I might have.
Two Vegetable Samosas were smothered in Yoghurt and Ketchup. There was a Salad in there too, plus something that would finally change my opinion on whole Chickpeas.
A Soupçon of Chana crossed the table. I took this to be a Chana Chat. The Dry, Earthy Flavour was in marked contrast to that which was already on my plate. The Chickpeas were firmer than those served in the UK, maybe not from a tin then?
Marg’s current book tells of a chap who was making a Chickpea Curry and set about mashing the Chana. I get daily updates on the exciting and/or tearful moments in Marg’s latest story book. Anyway, the chap didn’t like the Texture of whole Chickpeas. As I have reported a few times, give me mashed Chickpeas as Falafel, and I’ll have a day off Meat. The wife in the story gave him hell for mashing the Chickpeas. We all needed to know this.
The Chickpeas were shrouded in a Mash which I initially took be mashed Chana. However, I note on the menu, the presence of Daal Chana (€3.50). This was certainly what was smothering the Samosas, remember them?
A note to self, order a portion of Daal Chana as a side next time at Punjabi Tikka, this was excellent.
Marg used the Raita as an accompaniment more than the Yoghurt. With the small Salad on the table, plus what came with her Dish, Marg was well served with Vegetables. The Samosas were almost incidental:
A gigantic dish with Samosas hidden under a sauce with chickpeas, cucumber, onion, yoghurt and tomato sauce. Unfortunately the Samosas were soggy and not what I was expecting. The dish was full of flavour from the chickpeas and the potato filling.
The Bill
€9.00 (£7.63) Paid by card.
The Aftermath
I was hoping to photograph the Kofta Anda on display, on doing so, I spotted large pieces of dark Meat in a mysteriously dark Shorva. Having already congratulated the money chap, Mein Host(?), on the quality of his fayre, he was happy to give me a few moments. The mystery was solved – Nihari. I asked if it was on-the-bone, it was boneless. Still, this may be something to keep an eye out for in future.
In future? I shall certainly return here, but metres away I noted yet another two Curry Houses. So many places, charging so little.
