Marg and Hector visited Indian Palace (Estrada Monumental, 197 9000-065 Funchal, Madeira) yesterday to check out the Menu and make a booking for six people this evening at 20.30. This morning we discovered just how cold and wet Madeira can be in February when we took the Bus across to the north coast. Santana is famous for its Triangular Houses, that done a Taxi sped us back to the dry and warmth of Funchal.
The Lomond Six arrived at Indian Palace punctually. The Waiter who had taken the booking recognised Marg and Hector, our promised table at the far end of the room beside the balcony was waiting. This Chap would look after us for the duration. He remembered my specific questions about tweaking the Dishes, we were set to have fun.
A Variety of Drinks were ordered, Bier (€3.75), Sparkling Water (€3.50), Mango Lassi (€4.00) and the odd Glass of Wine. I asked for my Bier to be served – Dry – without liquid, just Hops. Extra Chillies were offered instead. For the record, I have found one source of IPA with Hops, but that will be posted on another reliable website, one day.
Starters were declared. Marg would ask for a Papadum (€0.90) and a Chutney Tray (€1.40). Our Waiter assured us that the Chutney Tray would come. This did not stop two more Poppadoms being added to the order, a bit confusing at this time, all will become clear.
Hector had to sample the Fish Pakora (€4.50), whilst Ian and Ann would share a Vegetable Mix Pakora (€3.50). At the far end of the table, Steve and Louise would share the Tikka Mix Starter (€9.90). This was our last night in Madeira, nothing was holding us back.
How could Marg resist the offer of Butter Chicken( €9.70)? Ann who I have come to learn enjoys Creamy Curry, opted for Lamb Korma (€10.00) whilst Ian chose Lamb Bhuna (€9.90). They would share Plain Rice (€2.00) and a Peshwari Nan (€4.50). Ann was so taken by her Peshwari Naan at Sabor da India on Monday, she was hoping for something similar. Louise repeated her Sunday Selection and went for Lamb Roghan Josh (€10.50), Steve stuck to his usual Lamb Madras (€10.50). They would share a Keema Nan (€4.00) and Pilao Rice (€2.90). Hector had been too busy taking notes to study the Menu once again. The Waiter knew I was going to complicate matters. The description given for Karahi Gosht (€9.90) does not include the dreaded Capsicum. We agreed that none would appear, nor Big Blobs of Onion.
Punjabi Style – I proffered. Hotter than Medium.
Madras – was the agreed Spice Level.
Marg’s Mago Lassi attracted some attention. Served in a Tall Glass, it resembled something one might be served in an Ice Cream Parlour. The entire Company looked on in appreciation.
Oh, that’s lovely – was Marg’s verdict.
Two sets of Chutney Trays, each with an an additional pair of Dips were placed either side of a pile of six Poppadoms. These Dips are worth a special mention. Mango Chutney and the Raita are Standard.
The Tamarind was new to some of our Company and much appreciated. The Coriander and Chilli Dips were presumably made – in House – both very Tasty. These complemented the various Starters when they arrived, the surplus was retained for the Mains, just in case. Marg helped hereself to half of my Poppadom:
This is My Starter – she reminded me.
The Fish Pakora was a Treat. Six good sized pieces which I decided to halve. Very Fresh with enough Spice to justify being called – Pakora – this was a Wonderfully Light entrée.
The Vegetable Mix Pakora had Potatoes, Cauliflower and Onions. They were not the finely chopped Melange of Vegetables as Pakora is known in Scotland, simply pieces of – Vegetable in Batter. Sill, this was well received. Ann was well taken by her Starter:
So freshly made. The Cauliflower is gorgeous.
The photo of the Tikka Mix Starter does not do it justice. There was more Meat here than I spotted. The Seekh Kebab and pieces of Chicken are visible, Steve assures me there was Lamb and Pork too.
Wonderful – was an early exclamation by Steve. The meat is cooked to perfection, first class, and the Dips just make it.
After many years, Hector has come to the conclusion:
If the Starers impress this much, the Mains will disappoint.
But, not today! Indian Palace were about to prove their pedigree.
The plates were set before us, these were Seriously Hot as was verified by those who had to – do the customary touch – when told – The plates are hot! The Breads were Quartered except the Paratha which was only cut in two. Why cut them at all? The Layering and Flaky nature of the Paratha impressed immediately, though it did turn a bit Crispy towards the end. By then I was full and not so concerned. The Garlic Naans were also – Thin and Crispy – not the – Light and Fluffy – which India House at least had right a few days back. Marg insists that this is how she prefers her Naan Breads – not too Doughy.
Karahi Gosht
Eight good-sized pieces of Tender Lamb sat in a Wonderfully Thick Masala. On cutting, the Lamb was seen to have the Fibrous, Columnar Structure, that has puzzled me for years. After a week in Funchal, I have come to note that the Quality of the Meat served is Excellent.
The Masala was Tomato-based with Minimal Onion Strips. Rich in Flavour, it was well Spiced, a Kick, not excessive. The Seasoning was exactly as it should be, enabling the Flavours to emerge, but where was the listed – Herb? The Paratha was a good choice of Accompaniment, Rice would not necessarily have suited this interpretation of Karahi Gosht.
Without being hyper-critical, one has to consider whether this would have been acceptable as a Karahi Gosht in the Best of Glasgow, Bradford, or Manchester. The reality is, this was better described as a Quality Mainstream Curry. I was keen to compare it with Ian’s Lamb Bhuna.
Lamb Bhuna
Visually, there was not much difference between the Karahi Gosht and the Lamb Bhuna. The Masala in the latter looked as Thick as the Karahi Gosht and was also not to excess. I could see small strips of Red Capsicum, the presence of which was not an issue for Ian.
Mild, hardly any kick – was Ian’s opening remark. The leftover Chilli Dip was put to good use.
Mmmm. – was the resulting comment. To be fair, Ian had not specified a Spice Level at the time of ordering. Like Hector often does, he presumably was happy to see what came.
With his share of the Rice and the Peshwari Naan, Ian was a Happy Diner.
The two further Lamb Dishes were at the far end of the table. Hector was just as keen to see the Keema Naan, or rather its interior. The Mince inside was Pink, which as I have come to know is not the best way to serve a Keema Naan. They are much better when the Mince is properly cooked first (Brown). However, Steve and Louise were too busy enjoying their Keema Naan:
Louise: The Mince is lovely and Spicy.
Steve: Fantastic.
Lamb Madras
This had appreciably more Masala than the previous two Lamb Dishes. This is Steve’s Standard Order, so he has had a few hundred of these. I do not exaggerate.
The meat was very tender, it just fell apart.
Above average, a good level of Spice, probably not enough depth of flavour.
Hector suspects we have been missing our dose of Methi this week.
Lamb Roghan Josh
In terms of Masala, this was comparable to the Madras but with added Ginger Strips.
Slightly more Spicy than usual, but very tasty – was Louise’s verdict.
Louise was also impressed by the Pilao Rice – Flavoursome.
Lamb Korma
This is not the style of Curry which Hector has the Opperchancity to review often. The Soupy, Yellow Masala was topped with Cream and Nuts (Almonds?). Given the nature of this Dish, not a lot of Meat was visible. Ann was very pleased with her choice:
The Lamb is wonderful, so well cooked. Yum!
Six Diners, five having Lamb; the Wife of Hector had chosen Chicken.
Butter Chicken
As with Korma, this Dish is what it is. One cannot therefore criticise the Soup-like appearance. Marg had agreed – a Kick – with the Waiter at the time of ordering.
Just on the edge for me.
So, Chef had it spot on then!
Throughout our Meal, our Waiter was keeping a good eye on the proceedings. We were asked periodically if there was anything else we needed. He was also keen to ensure everyone was enjoying their selection. Never intrusive, simply Excellent Service.
The Chap who was obviously Mein Host had been visible throughout our visit, but let our Waiter have his day. It was time to introduce The Hector.
I went up to the Bar and offered the Calling Card and showed the Curry-Heute Website. We then chatted for ages, much to the puzzlement of the rest of The Company who thought I had gone to fetch The Bill.
He confirmed himself as the Owner of Indian Palace, the Independent Curry House in the Funchal Cluster. The story I was told yesterday in Namaste was expanded upon. Sajjad, Mein Host, once worked at Sabor da India under Siddiqui, one of the Brothers who own the other four Indian Restaurants in this area. His reward for opening Indian Palace was to find Namaste open virtually underneath his premises.
We discussed people’s expectations when ordering Curry. In Sajjad’s experience, what the British regard as – Medium – is far too Spicy for the Germans. I assured him that Curry in Deutschland is improving.
Sajjad was keen to tell me that they try to be as Authentic as possible, using the correct ingredients. I didn’t dare mention- Methi – which evidently has not found its way to Madeira, yet. He mentioned – Sugar and Cream – in particular as Ingredients he eschews except – Cream – when the Dish requires it. Indeed, why has Rogan Josh become a Creamy Dish across Europe of late? Thankfully not here.
There had to be a Ritual Photo, I was keen to ensure that our Waiter would share the fame.
Sajjad – Hector – Naseer
Finally, I asked for:
The Bill
€132.15 (£112.95) We had been charged for three of the six Poppadoms, the ones which were ordered. This total is remarkably similar to what the six of us have been paying all week at our chosen venues selling Portuguese Cuisine.
The Aftermath
Sajjad came over to the table to be introduced. Our Waiter had been instructed to offer Complimentary Drinks. Brandy, Grand Marnier and Baileys on Ice (for Marg) were accepted. This was the Final Touch that sent six Happy Diners on their way. As I passed the Bar, Sajjad informed me he had already been on the Curry-Heute Website and was taken by the detail:
You write a lot!
I try to tell the whole story.
He has promised to serve me a worthy – Fish Karahi – next time. Home tomorrow, sadly.
Where were you when Mark Warburton resigned from Glasgow Rangers? Hector was at Indian House, Funchal, Madeira.
Update:
Even before I had time to write this post, Sajjad had been in touch. The Vegetable Pakora Recipe has caught his eye. Perhaps Indian Palace may attempt the version given here. Finally, our Waiter’s name has been provided: Naseer.
Having studied the Menu on display outside, Hector already knew he was having Lamb Bhuna (€9.90) regardless. I should have stuck to my guns yesterday at 
Lamb Bhuna, how often, in the UK and beyond, is this presented such that it could be any other Curry? The Lamb Bhuna at Namaste impressed immediately, the Masala was Thick with Onion and Tomato, Success.
The Lamb was decanted, around eight or nine Decent-sized pieces. Tender – does not give a full description, this Lamb was Seriously Succulent. There was a sense of the Lamb giving Flavour to the overall experience. The Spice Level was Moderate, some would say – Mild, however, the Seasoning was all. This was a new – Taste Experience – the Cumin Seeds, Tomato, and Onion were complemented by Cloves and Curry Leaves. Fine pieces of debris were encountered throughout. This was an Excellent Curry, the Seasoning was clearly the key to the Overall Flavour, releasing everything else to create what was most certainly today, a Wonderful Blend of Spices and Herbs.
Having perused the Menu yesterday on the street, I had not spotted the – Chef’s Specialities – I must have been looking at – Old Favourites. I had narrowed my choice down to Mutter Keema (€11.50) or Lamb Bhuna (€11.50), both of which came with inclusive Boiled Rice. Given the rarity of Keema Mutter in Europe this was tempting, but if I was to properly judge the Curry served at Indian House, it had better be the Lamb Bhuna. Marg would choose Stuffed Samosa – Vegetable – (€2.95).
The Waiter had other ideas for The Hector. He assured me that the Dishes on the other page had much more Flavour. These too came with either Plain Rice or a Naan, all Lamb Dishes were €12.95.
The Lamb Achari arrived in a Karahi which was ironic given last night’s Karahi at 
The Naan was most certainly not a Garlic Naan, I was not going to complain, it looked Splendid. The Naan was a Good Size for one person, I could have finished it at a push. It was Light and Fluffy yet had a Decent Thickness. This was a Naan, a corollary to what was related at 
Menus were provided and Drinks arranged. Given that this would be an extended event, Hector decided to eschew the normal Sparkling Water and have a Coral Bier (€3.75). Louise and Steve made it three, Marg stuck to Sparkling Water (€1.75). Ian and Ann made a choice which must be the first representation in this humble website a – Bottle of Wine – Red (€11.00).
Marg would have Pullao Rice as her accompaniment, Ian would share Plain Rice (€2.00) and a Peshwari Naan (€3.90) with Ann. For her Main Course, Ann opted for Fish Masala (€11.50), Hector was also intent on Fish, the Fish Karahi (€11.50) as described did not contain the dreaded –
Starters, we had to. Shami Kebab (€4.50) is not something one encounters often outside of Desi Curry Houses, or 
The Chaps were beaming when the camera appeared – Fame! It is not often one is invited to inspect and photograph. All was well here, absolutely spotless. How Chefs keep their – Whites – white still baffles. It was in the kitchen that – Cauliflower – was agreed as my – Substitute Vegetable – and my Fish Karahi would be served – Madras Hot. This amused after my discourse on the – Spice Scale – 
Louise is becoming used to the ways of Curry-Heute, and thus knew that meaningful quotes were required.
The Karahi looked pretty much like any Curry served in the UK except they were served in the same Metal Pots as the rest. Red and Green Peppers were present but not in huge pieces and not in the ridiculous style of Capsicum and Onion Blobs which Chefs too often use as Ballast. Masala-rich this was far from – Soup – the Meat content was significant.
Having seen this Dish before my own Fish Karahi, I was hoping the Karahi would be significantly different. This was a Creamy Curry, too Soup-like for Hector’s Palate, but this is what The Lady ordered and possibly expected.
Steve was kept busy arranging his various components, the Vindaloo, the Pullao Rice, the Garlic Naan and the extra Chillies. This also kept him quiet., however, he would have his say. There were many more pieces of Potato than I had been served yesterday, eight was mentioned compared to my two/three. 
So much for Hector’s recommendation. The Meat content was clearly sufficient so as not to spoil the experience. When Steve was asked to describe his Lamb Vindaloo he stated:
I had hoped for something to compare to the Best Fish Curry served anywhere, the Fish Chettinad served at 
The Waitress who had been busy at other tables this evening came over with three plates of Mango Kulfi. It was possible that these were Complimentary, however, as we were unsure we questioned for whom they were intended. She returned, for us.
Hector and Marg have flown south towards the sun and some heat. Consider 
There could be up to nine Curry Houses in Funchal, even The Hector will not get round all of these in seven days. Our accommodation is on the eastern extremity of the Old Town, the Curry Houses are all west, in the newer parts of Funchal. We walked for an hour in glorious sunshine and warmth, firstly along the promenade, and then along the cliff-line. 
Three other Curry Houses were passed en route – Taj Mahal – 
Portugal, Curry, it could only be a Lamb Vindaloo (€11.30), after all it was the Portuguese who are given credit for inventing it. Meat marinaded in Wine, served with Potatoes, Spicy. That Vindaloo has become associated with being on a Scale above – Madras – is probably nonsense. So it goes.
There was time to take in the surroundings and décor. Sabor da India is bright and spacious, decorated in pastel shades. With ubiquitous table cloths, one is most certainly here – to dine. Marg and Hector, however, were here for Sunday Brunch. When the Waitress returned, she too greeted us and brought the second bottle of Sparkling Water, all was set.
The Lamb Vindaloo was served in the Metal Pot one sees on every High Street in the UK. The Masala impressed instantly, it was Minimal and Thick, exactly how The Hector seeks his Curry. Topped with Ginger Strips, again this looked very homely. The Pullao Rice came in a Sensible Portion, I took enough, Marg helped herself to some then finished it.
Decanting the Meat, there were around eight Large Pieces with only two or so pieces of Potato. This was Lamb with Potato, I could not help recall my last Vindaloo abroad when in Düsseldorf’s –
Some of the Fiery Chillies were placed top left, some Chutney top right. I stirred these in as and when. The Base Flavour from the Curry was quite Earthy, a Decent Mainstream Curry, a bit Under-seasoned. When the Smoky Flavour from the Red Chillies kicked in, then I had something to behold. The Chutney had an overwhelming Aniseed Flavour, I did not return to this. The Spice Level had now moved up a gear. This was a Vindaloo in the classic sense. Do not touch the Water at all costs, there lies madness.
The Flatness of the Pakora made me wonder of what it was comprised. Aubergine, Cauliflower and Onion were listed by Marg. With the Salad mixed in, she was thoroughly enjoying her – Snack. There was no further mention of Coffee and Cake. Savoury Rules!
Meanwhile back in the Land of The Vindaloo, the Lamb was found to be suitably Tender but unfortunately had never been marinaded in Wine as I had hoped – The Romance of the Portuguese Vindaloo, not. The Freshly Chopped Onions came into play towards the end, I needed the Diversity, away from Masala and Meat. To be fair, there had been Peas in the Pullao too. Bay leaves and Bits of Bark accumulated at the side of the plate giving the Curry an air of Authenticity, some thought had gone into the preparation; for a European Curry this was indeed most impressive. No visitor from the UK would have cause for complaint.
Nine Diners were already present when Mother and Hector entered Anarkali just after 13.30, two more came soon afterwards. This is good for a Tuesday Lunchtime, the associated Menu may be good value.
Mother glanced at the Lunchtime Menu and stated that she is not a fan of Pakora. Even with a few pieces, she would be unlikely to finish her Main Course. I asked for the a la carte, this came immediately.
Mother’s Order was as it was and shall remain: Lamb Curry (£9.50) with Boiled Rice (£1.80). Chutney was asked for, the price of this to be announced.
The Paratha was Huge and had Girth. It was already a matter of – how much would I leave? Layered and Flaky, and served Whole, only a lack of Seasoning stopped this being Perfect. It was still Damn Good.
There was more Lamb here than Mother would ever eat. The Masala was the standard – Puréed – Classic Indian.
With three pieces of Lamb left and lots of Rice, the Doggy Bag was declared.
Oil was collecting at the base of the karahi, just the way I like it. The Seasoning was not up to Hector’s hoped-for Level, the Spice was Moderate. There was an underlying Earthy Flavour from the Masala, sadly the Meat itself was giving out very little. Hector too thought the Doggy Bag would be summoned, this was a Huge Portion to attempt this early in the day. Fortunately, the Meat gave way to Mushrooms, more easily digested, and giving off their unique flavour. For the record, I would never have ordered a Curry without Mushrooms in the Epoch when I last dined at Anarkali.
So there we have it, Anarkali, founded in 1975 and one of Glasgow’s few actual – Indian Restaurants. That this venue has survived this number of years is proof that they must be doing something right. The competition in this part of Glasgow is Fierce, if Classic Curry is your thing, give Anarkali a try.
Four months ago, Hector and Howard dined at 
One of the Sons of Akhtar greeted me on entry @21.10. 
On Marg’s arrival, the Poppadoms and Dips were presented. She had never met Akhtar, sorted.
The Desi Handi’s appearance was confirmation that this was as – how Hector likes it. The Masala was Thick and Minimal, the Temperature was – Hot – the Spice Level was – Fierce, but still the Seasoning was not at the level I seek. Enjoyable as this Meal was, the Spice Level killed any chance of the Full Flavour coming through, I did not get my Methi Blast. The mind wandered, twenty metres along the street lies 
Meanwhile, across the table, Marg made headway with her Prawn Puri. I had to ask if she could tell in what way it was – Desi. She was unsure. Opening the Puri revealed a Brown Masala, no needless Food Colouring here. I helped myself to a Prawn, they do tend to be Sweet, Mmmmm, as expected.
Unbelievably, Hector has not been to 
The Lamb Karahi was brought out first – Hot and Sizzling – in the too hot to touch Karahi, an amazing sight and sound. Dr. Stan’s Bowl came immediately after, this looked to be a more than Substantial Portion. Only one Chapatti was presented initially, strips were torn off, I had to interrupt the Good Doctor to secure the ritual photo. He was off. We ate in – Companionable Silence – thereafter. Not a Peep from Dr. Stan, not even his customary – Mmmmm.
The second Chapatti was presented, there was no stopping us now.
The Lamb was a mix of cuts. Chop Bones protruded from the Masala, some Meat was on-the-bone, some off. Tender – hardly describes the Quality. By the time the Chops were cool enough to tackle, the gnashers were in top gear. There is only one way to tackle this Dish, get stuck in.
Anticipating a time consuming journey for the 10km from Bury back to Manchester this Sunday morning, The Hector was up at 09.00. A stroke of luck led to a shared taxi to Bury Interchange and Tram rather than the 1.5km walk to a Sunday Bus service. This meant I was at 
This is the best place to have Breakfast – said a Lady in the queue as I moved along the counter to smother my Karahi Lamb in chopped Green Chillies and a forest of Fresh Coriander. Here we go.
The Portion was Huge. It’s Sunday Morning at 11.10, Hector has just been given more Food than he could ever contemplate before 15.00 on a good day. Take your time, Hector, the train leaves in two hours.
The Coriander and Chillies were mixed in, no photos of the Dog’s Breakfast. The Meat was easily in Double Figures, the Pieces were Large; the Bone Content would be revealed in time. How Tender was this Lamb? One suspects given that Friday was the hoped-for opening day, this Lamb had time to sit and absorb the Flavours from the Masala, Magnificent. As with 
The plan was to write a review of last night’s IQ gig at The Met in Bury, however, this evening news was released about the death of a Musician who has heavily influenced Hector’s musical tastes since 1973.
I had hoped to see Jaki at the 
The Lamb Curry had a Thicker, Puréed-style Masala than I have typically been served here. By the time the Rice absorbed any surplus, there was a suitably – non-Soup – Curry. The – help yourself – Toppings of Green Chillies and Fresh Coriander soon came into play.
One does not come to this part of the Northern Quarter to experience Earth-shatteringly Wonderful Curry, but to take on Bunkers at very agreeable prices. The Fayre is simple and satisfying.
