The Festival of Good Beer can wait until tomorrow. Having checked in to our hotel on arriving in Wroclaw, there was a 15.00 rendezvous with Steve at a possible Curry Cafe to the west of Wroclaw Glowny. Lord Clive and Lady Maggie of Crawley, similarly, needed fed. With the sun beating down, we knew we were not in Blighty any more.
Arriving at Kebab Star Marks, the signage clearly stated Indian Restaurant, but there was no sign of Curry. A quick check indoors and it was established that their signage was misleading. Why?
All was not lost, next door lay Bombay Grill – Indyska Restauracja (Marszalka Jozefa Pilsudskiego 79, 50019 Wroclaw, Polska). A quick check of the menu confirmed that this place had potential.
The young waiter let us choose our table in the otherwise empty restaurant.
The most interesting Dishes were available in Paneer, Kurczak (Chicken), Krewetki (Prawn), Dorsz (Cod) or Baranina (Mutton). Each Curry comes with Rice.
For Hector then, the opperchancity to have a Fish Curry, but which version?
Dorsz Karahi (50Zl) was quickly dismissed, Paprika being listed in its description.
Dorsz Kolkata Korma Curry (52Zl) was a worthy consideration. The picture and description suggested something beyond the usual Korma, however, other Dishes had a two Chilli rating, this had none. Steve had spotted what I soon realised was the best option: Kerala Curry. Let’s go South Indian. On another day, Hector too would have ordered Baranina Kerala Curry (54Zl), but in keeping with the current avoidance of Lamb, Dorsz Kerala Curry (52Zl), it would be.
A good choice – the waiter confirmed.
Clive and Maggie both went down Capsicum alley: Kurczak Jalfrezi (46Zl) and Baranina Karahi (52ZL), respectively.
No Keema Naan was available for Clive. The waiter announced that the inclusive Rice could also be inclusive Naan. Clive and Maggie would share a Butter Naan (11Zl) and a Rice. Steve, who can manage both, added a Plain Naan (10Zl) to his Rice allowance. The Hector would just have Rice.
Maggie ordered a large Water which came in a jug with ice and lemon. A second was quickly ordered.
We had time to take in the room. Not as pukka as photos elsewhere had suggested. The cooking area was behind a high counter. An Indian family would arrive, the children perfectly behaved. Later, a chap in full motorbike leathers, came in to place what must have been a large Takeaway Order.
The food was assembled at the table. The Rice, served steaming hot, was a sensibly sized portion.
The Naan were definite winners. Despite being served in quarters, the pieces were risen, puffy, with blisters. These were proper Tandoori Naan, and made from white flour also.
Dorsz Kerala Curry
A Soupy Curry, as expected, being in the South Indian style. The Topping was a decent spread of both Coriander Leaves and Stems.
Finely chopped Onion had been added to the blended Masala. Curry Leaves were also a feature of the Masala. The black flecks, I took to be Onion Seeds. I was hoping for whole Dried Red Chillies to give the full South India expereince.
On arranging the Fish on top of the Rice, the two Cod Steaks and a smaller cut would prove to be sufficient eating.
Steve offered a piece of Naan, immediately put to good use to complete the photographic ritual. Hence I was able to begin by dipping Bread into the Masala. There was almost a – wow!
I was waiting for South Indian Smokiness, to reveal itself, instead, a blast of well Seasoned Fish, excellent! This was going to be an enjoyable Fish Curry. The Masala unveiled a new Flavour experience. With no Whole Spices I have nothing to go on. I can say that this Masala was quite a departure from the Clove-Cinnamon-Cardamom base I am more used to in Glasgow’s Punjabi Houses. Bombay Grill is an Indian restaurant, and this definitely was an Indian Curry.
The Fish had a commendable firmness, it would flake when applying considerable pressure with the fork. Pleasant chewing, Cod is not a common Fish to encounter, well for a Scot, where Haddock prevails. In no way rubbery, this Cod was proving its worth. Fishy Fish, combined with this Masala, a definite treat.
The Spice Level never reached anywhere above medium, it didn’t need to, so many good things happening here. Outstanding Curry.
Next time in Wroclaw, I shall be heading straight to Bombay Grill and hopefully find the same level of enjoyment again.
Baranina Kerala Curry
Although the same presentation, this Curry could not possibly taste the same as I had just eaten. Empirically, Lamb, giving back more Flavour than just its own Meatiness, tends to be found either in Curry Cafes or at West End type venues, the latter boasting that they have marinated the Meat, thus charging a premium. Bombay Grill was closer to the former. No Meat came my way, and as Steve made no mention of Spice absorption, I shall take the Lamb here as being standard, Mainstream. Steve:
A good portion of tender mutton chunks in a nicely spiced sauce. There were citrus notes, presumably from the curry leaves. A very good choice, would order it again.
Citrus – was one Flavour I did not register, but having had a Desi Qorma in Berlin two days ago, hardly a surprise.
Clive can always be relied upon to add a Curry that few would consider ordering. Many a Daal/Dansak has featured in these pages thanks to Clive, but what on earth has taken him to the land of Jalfrezi?
Kurczak Jalfrezi
Hopefully, the photo has captured the essence of this very much – not for Hector, Curry. Capsicum, both red and yellow, Blobs of Onion, then the fact that Clive had opted for Chicken Curry. In Curry-Heute, this is regarded as – infra dig. Yet, Jalfrezi is universally available, people order this. Fair to say, if that is what they like, there is little need to consult Curry-Heute, but maybe a Sabji can offer so much more? 
Clive: It was good, it was spicier hot than I expected it to be.
Not soupy. Good balance, Naan was good.
*
I can concur with the quality of Naan served at Bombay Grill, next time, I’ll ask for it to be served – whole.
Baranina Karahi
There was little to differentiate this Curry from Clive’s. Maggie may well have learned a lesson today. Curry Chefs are in one of two camps: those who think Karahi is a stir-fry with the need for Vegetables as Ballast. Having no imagination, Capsicum will do. They then make matters worse by additional Big Blobs of Onion.
Wot, no yellow sauce?
Then there are the informed Chefs who otherwise know the wonder that is the alternative. For efficacious Karahi, sit back and watch the rotating illustrations on the – About – page in Curry-Heute.
The Thick Masala here may well have saved the day. However, I sat and watched Maggie skillfully avoid the Ballast, as Marg manages to do with Bones, in the proper version of Karahi.
Maggie:
The meat was plentiful, big chunks. Unfortunately, it was padded out with capsicum which was not necessary, just cut the meat in half and dice the onions. Two chillies on the menu? I asked for one, it was too mild. But generally a good curry.
I wouldn’t complain if I had to go back.
Paying would take an eternity. The chap in the leathers took priority.
Eventually, a little red box containing one printout was brought to the table, for me.
The Bill
52Zl (£10.62), for me. This saga does not end here.
The Aftermath
That I had paid did not register that the rest of our table may wish to do so also.
Suddenly, the diners at the other table had to be taken care of, wrappings for their leftovers. Motor-cycle Man was still here.
The little red box was presented once more, for Steve. Only then did our waiter raise the matter of the jugs of water, which Maggie had ordered.
Paying for Tap Water was not going to go down well, we were assured otherwise.
18Zl per litre, 9Zl each. Having paid already by card, I found some smash, just enough, after the two most promising coins were declined – not Polish currency.
And so to find some anaesthetic, Scotland v Maroc, but as that kicks off at midnight, I’ll worry more about that with tomorrow’s edition of Curry-Heute.
2026 Menu
