I spotted a Curry House in Santorini last time I was here, somehow I never got round to visiting, too many Sunset Dinners overlooking the Caldera? With Marg finally free of International Hockey Duties, she flies in tomorrow. A mid-afternoon Curry-Heute at Jaipur Palace (Epar.Od. Firon-Ormou Perissis, Karterados 847 00 Santorini) should leave me time to do – the normal things in Santorini. It was therefore pleasing to note that Jaipur Palace is open all day.
Although located further out of town than I remembered, Jaipur Palace was still remarkably close to the chosen accommodation. How does this keep happening? Entering at 14.45, I passed a group of four who were sitting under the canopy outside. As ever, I chose to sit in. Mein Host and his assistant greeted me on entry. I took a small table mid-room and was soon down to business.
Tawa Gosht (€15.80) was among the most expensive Dishes on the Menu, but it did sound to be the closest to my preferred – Punjabi Cuisine. Tomatoes, Onion, Ginger and Garlic were mentioned, and most importantly, Capsicum was not. I would employ my usual tactics.
The Waiter approached, as soon as I showed him the Curry-Heute Homepage he went to fetch Mein Host. On seeing the Slide Show he announced:
We don’t have that, different style.
Fearing the worst, I made the plea:
I don’t want Soup.
This tends to be understood.
The Spice Level was discussed. As ever I sought a Kick without going overboard. Mein Host suggested the Tawa Gosht and went on to recommend Bread rather than Rice. The description of the Butter Naan (€2.10) had already been spotted: a flaky layered buttered bread made from refined flour. This sounded more like a Paratha to me, however, Bread in Greece tends to be good. A 1l Bottle of Still Water (€2.90) completed the Order.
It was only after Mein Host went in to the kitchen that I remembered I needed to exclude the Ballast. As he emerged, I said:
Please, no Capsicum – Peppers.
Not inside, we use for the garnish.
No Garnish!
The Menu claimed that Jaipur Palace serves the – Best Indian Food in Greece. Better than Pak Taka Tak (Athena)? Does this also include the other two branches mentioned?
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I was sat in a long, relatively narrow room, seating twenty; there was probably a larger seating area out front. The Decor was simple, enough to set the atmosphere, not the glamour of the Tavernas overlooking the Caldera.
The Tawa Gosht arrived as promised on a metal plate. The Mass of Meat and Masala was garnished with Tomato and Onion. Would this have been Capsicum otherwise? Once again the Naan was cut in three. Thin, Flat, with no sign of – Flaky – or Layering – I doubt if this Naan had seen a Tandoor. If it had, what was Chef playing at? Inevitably, a Bread like this started to Crisp, not what a Naan should be doing.
The Tawa Gosht looked similar to – Rara Gosht – finely chopped Onions giving the Masala a gritty appearance. Red dominated, I put this down to an abundance of Tomatoes, then I spotted the Red Mush. If this was not finely chopped Red Peppers, then what was it? Time to dip.
The Spice Level was Sufficient, the Seasoning was decidedly – Under. The Toppings of Ginger Strips and Fresh Coriander were lost in the Mix. This was a – Mono Flavoured Curry, sadly, that Flavour was the Capsicum Mush which was masking all else. I rest my case.
The Lamb was in double figures and very Tender, this was at least a cue to a favourable comment, – Excellent Meat – I recorded. Mein Host was keen to know if my Curry was Spicy enough. He would have brought more Chillies if required, not needed.
The Curry had a Texture I liked, was decidedly not – Soup, and had a most acceptable Spice Level. Not the greatest Curry, and most certainly not – The Best in Greece.
Jaipur Palace is worth a visit if one needs a break from Greek Cuisine. Ironically, The Hector is about to have a break from Curry.
The Bill
€17.20. (£15.09) As I would rediscover during the rest of the day, nothing in Santorini is cheap. The price of fuel is shocking.
The Aftermath
I looked for a Calling Card, none. I had given away quite a few at Crop – Roastery Brewery (Heraklion, Crete). Quite a night, which will hopefully appear soon on Bier-Traveller.com. As a result, I did not make myself known.
There is a possibility of Curry in Naxos at an Asian Fusion outlet, Keema Palak reported, else, that’s it for at least a week.
Hector is in 
Do you have Good Curry here? – I offered as my opening gambit.
Both entrances were wide open, I chose a small table in the shade, the Waitress brought the bound Menu. Mein Host stood behind the counter, a Lady dressed for the kitchen stood at the kitchen door. Seventeen Curry variants were on offer plus Biryani. Glancing at the Starters, I flirted with the idea of Lamb Chops (€5.00). Sami Kebab (€5.00) tempted too, unusual to see this. Unbelievably, I tend to eat less in the heat, not that I consider 32
The Waitress approached, I pointed to the description of the Jalfrezi.
Some were sat outside, but nobody was dining. I could hear children’s voices but paid little attention. I counted twenty six chairs inside the restaurant, I could not see how many more there were outside. There is a balcony above the counter with a few more tables. I wondered how often these could be called into use.
The Lamb Karahi was more – Soup-like – than any Karahi should be served, how did this – thick sauce– differ from the Masala in their other Curry Dishes? I may never know. Hang on, what are these Red and Green Slimy Slivers in the Masala? I called over the Waitress.
I counted eight not particularly – Large – pieces of Meat, which were Tender enough. The Meat was carefully decanted making sure that none of the 
The Blended Masala was Well Seasoned which was the first truly positive feature of this Lamb Karahi. The Spice Level was so – bottom of the Scale – one had to wonder in what respect was this – Curry and not just a – Lamb Stew. Had the Waitress asked about – Level of Spice? No! 
This Lamb Karahi was Poor. One has to accept that even in the UK, some Restaurants don’t know what they are doing. Across Europe I am hesitant about ordering this Dish, too often a – Stir Fry covered in – 
€12.00 (£10.53) I was keen to see The Bill, to see what notes had been taken. I was shocked to the 
I said – I’d be back
Arriving at 20.00, again two were dining in the outside covered area. I took the same table as before, but faced in the opposite direction, a new perspective. The young girl who had 
As Fish Curry was not on the Menu, it had to be a major departure – Prawn. Prawn ala Namaste (€13.00) was their – top of the range Curry. Again I had to check there was no Capsicum. She was not sure and went to check. Success, well almost.
My heart sank on sight of the Curry – Soup, a definitive example. The Naan had been cut in three but I could see it was Substantial. The rounded point, my favourite part, was not forthcoming. I tore a strip off. Thin, Light and Crispy where the Bread had risen. The Garlic was not the dreadful Green Paste I have suffered at other venues in recent times, but visible Grains. The Coriander was Minimal, but present.
In an instant I was won over. The Spice Level had a – Fierce Kick – but nothing I couldn’t handle, The Seasoning, ah the Seasoning, this was as Perfect as could be. The Dish was – Super Hot – in temperature. As a result of these parameters being in harmony, there was a fine example of – Synchronicity. The Overall Flavour of the Earthy, Brown Masala was – Astonishing. Then the Garlic and Coriander found their way through. This was a Spectacular Masala!
With this much Masala, Rice may have been the better option. I believe Rice would have reduced the intensity of Flavour. To eat this quantity of Masala at this Spice Level, with Bread, is daunting. With a four hour Bus Journey tomorrow, I was concerned for my digestive system. Frozen Prawns, there should be no problem.
I ate on. No way could I finish a Naan of this size. Oh, the Prawns… not as Sweet as I usually find in a Prawn Curry, which was another Plus. With the Six Prawns gone, the Bread filling, it was time to cease. I reveal what I left.
The elder of the two Serving Chaps, Mein Host, brought the Menu. A quick glance revealed a novelty:
For Hector, Sambar looked the most promising, surely the Lentils would guarantee Substance in the Masala?
There had to be liquid. A 250ml Bottle of Sparkling Water was €2.50. A half litre Bottle of Fix was €3.50. So Bier is cheaper than Water, how can this be? And what does it say about the Quality of Greek Bier?
At 18.00 two Locals came in and were sat immediately behind me on the balcony. Perhaps that was their preferred table? Still, I always find it strange when Restaurateurs create clusters.
Topped with Fresh Coriander and Sybees, here was the Thickest Masala I have seen in a long time. This Curry should surely impress.
The Meat content was well into double figures, it was time to taste.
The Tender Lamb gave off Spice, it had been prepared honourably, this was not a rushed job taken from the Big Curry Pot. Indeed, in the Open Kitchen, I could see no Big Curry Pot. Perhaps in this climate, everything has to be kept in the fridge?
Mein Host brought the Order to the adjacent table, an Opperchancity for me to hand over The Calling Card. The Card was given to his Colleague whom I would discover to be his Son. The Cricket was no more, Curry-Heute became the focus of attention.
The Slider which I recently added to the 
The Bill
Krisna – Authentic Indian Restaurant – A Curry House that lives up to its name.
Still, 
The Menu was brought, presumably by the Wife of Mein Host.
Punjabi Cuisine in Crete? This raised my expectations, 
At first glimpse I saw a Thick Masala, then I noticed a Watery Residue. Far from being Soup, when spooned over the Rice, the Watery Masala disappeared into the Rice. In the UK this could well have been Oil. I had noted that Curry is cooked in Olive Oil, though Frying is done in Vegetable Oil.
The Meat was plentiful and cut almost Bradford-small. Sufficiently Tender, it did not give the feeling that it had just met the Masala. Things were now looking good, though the first mouthful was taken with trepidation. The – Horribleness – that was encountered in 
All was well here. There was a Kick, a Decent Kick. The Seasoning was Perfect, the boxes were being ticked. Now it was up to the Masala to work its wonders. The Masala was Rich in Fresh Tomato, I studied it closely to see if this was purely a Tomato-based Punjabi Masala, then became convinced I could see the results of Blended Onion. Whatever, time to stop analysing and enjoy. With the Cumin Seeds providing an Aromatic Flavour that complemented the Masala, this was a most enjoyable Mainstream Curry, worthy of The Hector.
When the Lady came to clear the table I gave her the Calling Card, she looked, listened, then called Mein Host. We then spoke for about ten minutes. The Curry Heute Website was shown, my travels outlined and my purpose.
The Family were happy to pose for the ritual photo, then I was invited into the Kitchen. I did not see – The Curry Pot.
Two weeks in Glasgow, enough time to get around my – Very Favourite Places – and also celebrate the counter on Curry-Heute passing through – 6 Million. Either I am practising Morse Code or people are visiting this site. Some even read it and make comments.
Yadgar Kebab House
I was halfway through the Pani Puri when the 
I am well looked after here – was my humble comment.
They do not sell this Wondrous Dish by the Half Kilo at 
A single Chapatti accompanied, Light, relatively Thin and Fluffy, not the – Heavy Duty – ones normally served here and at 
The Spice and the Seasoning were very much an afterthought. I hadn’t even noticed the Spice Level, Moderate was my latter observation. It was at this point I realised why this Curry was so good, the Seasoning was absolutely – Spot on. Good? Magnificent! Yet The Hector limits his visits to 
Having watched the movie – Jadoo – (King of Curry) over the past two nights, Hector was in the mood for Aloo Gobi. However, Hector cannot live by Vegetables alone, the Handi Gosht at 
The standard Dips were brought with a rather pukka Decanter of Tap Water. One is advised on the Menu that the Handi will take time to prepare. With nobody else to serve, I did not anticipate a long wait. I had not spotted any of the usual faces in the kitchen when I arrived, perhaps the Main Chefs were not in yet?
The Aloo Gobi was – piping hot – the way I like my food. The Potatoes were Soft, the Cauliflower retained some firmness, Perfect. The Minimal Masala was slightly – Oily – and just a Tad under-seasoned. Time to tackle the Handi.
If the portion of Aloo Gobi was generous, the Handi Gosht was even more. The Meat count was well into double figures. Served on-the-bone, the Flavour of the Mutton itself came across, this was looking good. The Flavour of the Masala was slow to build up on the plate. Again, under-seasoned came to mind, however, this was soon revised. The Flavours came slowly, only three bones were set aside. Tomato Seeds prevailed in the Thick Masala, how I have missed this.
Alternating between Meat and Interesting Vegetables, the combination was – Sound – but today I achieved no sense of – Wow. I have to write it as it is. Had I been served this two weeks ago in 
The Waiter came over to check all was well.
On last month’s visit to The Staggs, Musselburgh, Hector was introduced to – Curry Enthusiasts – Peter and Karen (who took our photo?). Peter was keen to tell me that he makes his own Curry – from scratch. For many, this means grinding one’s own Spices. Peter has taken this further, growing his own Chillies and Garlic. He promised he would have a sample for me today.
Peter arrived at The Staggs first this afternoon, the day that for ninety seconds, we thought Scotland would enjoy a glorious victory over the Auld Enemy. I related my visit to the 
Today is the day, Hector and Marg let loose on an array of – Desi Style – creations courtesy of 
One could easily overdose on Starters such is the available choice. I accompanied Marg who would not mind this occurring, her preference. Waiting in the queue, we watched The Mains being assembled, no Kofta Anda or Daal Makhani this evening. They do rotate the Dishes, so it is always worth a return visit.
The Salads were walked past, Mr Baig was at his customary post, serving the more Interesting Vegetable Starters, Kassif and Colleague manned the Meat. There was Pizza also.. always – The Pizza.
Back at the table, Marg arrived with a full plate. Samosa, Chapli Kebap, Chicken Tikka (Boneless), Aubergine Fritter, and – a Sausage in Batter. (?) This was Marg’s first Chapli Kebap, it will not be her last. She insisted I try some of her Tikka, Tasty, Spicy.
The Spiced Onion on my plate was Dark and Rich, I know someone who would have eaten a plate of this. The Chapli Kebap was impressive, the Shami, even more. Why did I take the Chicken? I should have known better, the only – Bland – item on my plate.
The Trotters required – fingers – to eat. Fatty, Minimal Meat, the Food of – Poverty – or a – Delicacy – depending on one’s point of view. The Masala was familiar, Earthy, as one would receive in a Karahi. Tick the box, no need to have this again. The Aloo Methi had Stems present. If these were Fenugreek Stems then this is in the face of all I have been taught – use the leaves, not the stems. I suspect Coriander was in here too, Marg announced a huge Coriander hit, it was either from here or what would be decidedly – The Dish of The Day – the Lamb Bhoona.
The Lamb Bhoona was like stepping back in time, some forty years or more to the time when – Meat and Mushroom Bhuna Vindaloo – was my Standard Curry. So much Flavour, achieved through Clever Seasoning. This, if ever it needed proving, showed that getting the Seasoning right is all. The Spice Level was set to – Buffet. One can never expect a Seriously Spiced Dish to be set before the Masses. Four Pieces of Tender Lamb, only four. The Masala was Wonderful, there was an instant – Wow – when I squared up to this Bhuna. Rice would have been the Perfect accompaniment for this Curry on any other day.
Twenty years ago, this Lady ate Chicken Korma, this array of Dishes would never have been contemplated. The Pakora Karri passed without comment. The – Coriander Blast – occupied Marg, was it from the Aloo Methi or the Lamb Bhoona? Wherever, this made her Selection viable. Marg was also impressed by the Quality of the Lamb.
Daal Makhani is by far my Favourite Daal, this came close. By far the best Plain Daal I have ever encountered. Again this was down to the Seasoning bringing out a Full Blend of Flavours. Even last year in 
Marg went off to investigate the Desserts. Whilst a variety of Ice Creams were on display, only Vanilla was being served as part of the Buffet. Vanilla is what Marg was after. Two Sweeties accompanied, Marg likes to end on a Sweet Note.
It is the day to take The Mother of Hector for a Lidl Shopping. As ever, Curry-Heute follows. The rain has fallen non-stop since last night, I had to find a parking place as near as possible to a Curry House, 
Mr. Baig, Mein Host, passed by and told me I should be coming at night. I informed him I am booked in for Thursday, thank you, Irram. He brought the Vegetable Pakora over himself, three pieces, with a Modest Salad. Mother munched on the Salad Bits, Hector dipped, then devoured, the Spicy Pakora, a Soupçon.
The Waitress brought The Mains. The Lamb Curry came with the Rice already on the plate, half and half: a Standard Blended Masala with four Decent-sized pieces of Meat. Mother needed to cut each of these, so not a bad portion for the price.
It’s delicious! – was an early remark by Mother. For once I did not sample the Masala, I trusted it would have the distinctive – 
The Masala in the Tawa was a game of two halves. The Thick Yoghurt-rich mass shrouded the Meat. Meanwhile a Thinner Oily residue had collected at the base of the Karahi. The Lamb was in double figures, a 
The plate of Mushroom Rice was a Sensible Portion, there would be no Wastage here. Surely Chefs must know how much Rice the normal customer can eat? Why charge an individual £4.00 for a Mountain of Rice as is too often the case?
Only two pieces of Lamb were on-the-bone, so there was a lot of Meat. The most Tender of Lamb, cooked to Perfection, the Mushrooms offered the required Diversity. The Spice Level was far from being OTT, very comfortable, enough. At first I felt the Seasoning was – under – but as I ate on this was found to be adequate. I kept waiting for –