The Last Day in Hellas – 2017
Yesterday’s strategy of Curry for Lunch at Pak Taka Tak left me well fed and therefore not needing another full on meal. Still, to keep Marg company I forced down some Souvlaki at a Plaka Restaurant we have visited a few times, but can never translate the name. Today we agreed that our final meal in Hellas would be Curry.
Indian Tandoori Masala (Karaiskaki 15 & Aisopou 2, Psiri, Athena Hellas) has been mentioned in these pages before. Back in February 2015 it was spotted just prior to its opening.
Our afternoon walk was in search of Bottles of Septem 8th Day (Mera) to take home, no joy. We took a walk through the back streets of Psiri heading to Omonia along Geraniou for old time’s sake. The Curry Palace/Dhaka Palace is still going strong, this is where Hector and and Marg first had Quality Athena Curry. Almost next door was the Rajdhani now re-branded as – Ruposhi Bangla. Apart from a new name, I could see little difference.
What’s in a Name?
Around the corner from Menandrou, the original site of Pak Taka Tak and the location of Chask*a Sweet Faluda Shop, is Pak Tikka Shop – Grill House. As reported yesterday, Pak Taka Tak employs three names, now we have this variant. The same people? I doubt it, Mein Host would surely have mentioned this. Hector walked in boldly, camera in hand. I pointed to my camera and the counter, a Chap gave me the nod. Behold, more Desi Curry, Athena-style. As with the other Curry Cafes in this area, not the sort of venue you would go out for an evening – To Dine. However, if one is a true Curry Enthusiast, then these are places I have to recommend.
Indian Tandoori Masala
One could be distracted whilst looking for the Curry House by Little Kook next door. A ridiculous and overpriced Cafe with a Decor which is out of Alice in Wonderland. I mention this not to bring them publicity, but to act as a Curry-Beacon.
We entered Indian Tandoori Masala sometime after 20.00. People were sat at tables outside, not for us. The Chef and the Waitress were the only two people inside. Service was prompt, a Bottle of Still water was placed on the table, I asked for Sparkling Water. Two 250ml (€2.00) Bottles were provided. The price of Sparkling Water / Soda Water has been an issue for the past few weeks.
The Menu was not overlong. I had seen a photo of the Lamb Bhuna (€9.00) online and had already made up my mind about this. I thought Marg was going to have the same but surprised me by choosing Chicken Karahi (€8.00). She has been disappointed with this in Europe too often, as has The Hector when a plate of stir-fried Meat and Capsicum is presented. The given description gave hope. I had a brief flirtation with Lamb Rogan Josh (€9.00) which claimed to have a – thick, creamy, Bhuna sauce. Two options in Lamb with a – Thick Masala – a choice.
Marg announced she would have – One Chapatti – to accompany which was strange as none were on the Menu. Roti (€1.20) was an option, instead, Marg followed our norm. We would share a Vegetable Rice (€5.00) and a Garlic Naan (€2.50). The Waitress appeared to be surprised that this was the extent of our Order. Hector was surprised too, the total for this lot would be about half of what we paid for an evening meal on the islands.
Marg had the – catbird seat – and could see all. It was she who spotted the upstairs and the Chef in action in what was from her perspective, the open kitchen:
There’s your Lamb. In goes the Rice.
The first observation was of course a telltale sign.
The Spread arrived, a Mass of Vegetable Rice, way more than enough for two. Where was this Quantity in Mykonos at Appaloosa Restaurant? With Carrots, Peas and Green Beans, this would do the job. No way would we eat all this Rice.
The Garlic Naan was a decent size. Beneath what was presented may have been a Bread similar to the Stunning “Chapatti” I was served yesterday at Pak Taka Tak. Covered in a Layer of Garlic (Paste?), the Yellow hue was off-putting, it would turn out to be – Sweet – also.
The two Curry Dishes looked the part. In no way was the Chicken Karahi a – Stir Fry. This had a Light-coloured Masala with a reasonable Texture, certainly not – Soup – either.
Chicken Karahi
It smells wonderful – was Marg’s immediate comment.
She spotted – Red Bits -, Tomatoes.
No Capsicum, I congratulate the Chef.
This is lovely – followed on, eventually:
My mouth is burning.
There had been no discussion about Spice Level at the time of ordering.
Lamb Bhuna
The Aroma gave a hint of Smoked Red Chillies, always a welcomed experience.
The Masala was – Thick – as promised. The Reddish-Brown was markedly different from the Karahi which was pleasing, not the one Sauce Pot then? Decanting the Lamb from the Large Receptacle, I knew I would reach double figures. Anyone who had a Starter at Indian Tandoori Masala would not being doing their – Main Course – justice.
There was a – Kick – as Marg had observed. Cough, yes a – Kick – indeed. The Seasoning seemed fine at the start then waned, could have done with a little more. Two small pieces of Red Capsicum were set aside, enough already. There was a slight – Fruitiness – it was not from the Blended Masala, ah, the Caramelised Onions. There was no sign of Red Chillies, so the initial aroma remains a mystery. Yesterday I had Mutton and knew it, today I quite definitely had – Lamb. This Lamb was Seriously Tender, better than the Kleftico et al served to Hector over the last three weeks. The only criticism, back to Marg’s observation … the Lamb and the Masala felt like Strangers.
For Mainstream Curry, this was as good as anything served on the UK High Street. A fine bridge between the Astonishingly Wonderful Karahi served yesterday at Pak Taka Tak and what awaits back in Glasgow.
The Bill
€29.00. (£25.44). This is more like it. Some of our bills on Santorini and Mykonos were shocking, but then Bier and Posé Wine may have been partaken of.
The Aftermath
The Calling Card was given to the Waitress and the Website shown. There was acknowledgement rather than reaction. Here again is what happens when – Mein Host – is not on the premises.
And so to our final visit of the year to Beer Time…
Update 2019
Indian Tandoori Masala became Buddha, then it too disappeared.
The Curry served on the Greek Islands was varied. On 
At least I knew in 
We sat at one of the two empty tables. I semi-recognised the Waiter, he brought a large Bottle of Still Water, this would do. I showed him his photo from my 
Thirteen days without Curry, and here was The Hector about to dip some Beautiful Bread into a Punjabi Karahi, let us savour the moment…..
This Karahi Gosht would stand proud beside anything I have been served in 
In order to create a – Page – for – 
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 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 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.
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 
