RuBaRu (Dluga 27, 85-737 Bydgoszcz, Polska) is conveniently located across from Prolog9, currently the only Multi-Tap Bier House in Bydgosccz. It was agreed that we would dine here this evening after our day trip to Torun.
Torun is a nearby settlement with a Spectacular Stare Miasto, Old Town. There was also a Curry House, the Royal India, Hector was tempted, had I been travelling alone, no question.
That the Hostelry of choice – Krajina – could be regarded as the Finest Multi Tap Bier House I have visited in Polska may mean a return at some point in the future.
We entered RuBaRu around 19.00, four other Diners were present. The Waitress dealt with the drinks first. The Sparkling Water came in a Large Jug, the Still Water in a Pint Glass, baffling.
Marg ordered a Poppadom and asked for Mango Chutney. None was available, Tamarind and Mint would accompany. Steve ordered Mutton Soup/Shorba.
The Menu had a Realistic Range of Dishes on offer, with Pork featuring in addition to the customary Chicken and Lamb. Who was working in the kitchen? Curry could be ordered by weight, 150g or 300g Portions, a system I like. This means if one was certain of the order, 450g could be mustered. Marg and Steve ordered The Specials, Chicken and Lamb respectively. Murghi Special/Mutton Special – Tender pieces of tandoori chicken/lamb with fresh garlic, ginger and red pepper with aromatic Indian spices. Not for Hector. In a determined attempt at avoiding the – Offending Vegetable – Hector took a leaf out of Lord Clive’s book – Dhansak Mutton – Tender piece soft lamb cooked with lashings of lentils in eastern spices. Why the Dhansak had – Eastern Spices – and The Specials had – Indian Spices – was also baffling. Lashings of Lentils, very Blytonesque.
At RuBaRu the Rice is not inclusive, but Modestly Priced. Jeera Rice (8Zl) would accompany the Dhansak, whilst my Fellow Diners ordered Chapattis, Steve added a Pilau Rice.
Marg was happy to receive two Poppadoms, OK they weren’t as Large as what would be served in the UK, but they did have the European favoured embedded Cumin seeds. Marg ignored the Tamarind and concentrated on the Mint, little does she know how much Tamarind has gone into Hector’s Home Cooking.
That European Menus tend to use the term – Shorba – as the Soup Header encourages Hector whose ideal Curry should never be described as – Soup. The Mutton Soup did not impress Steve. Not seasoned, the fresh garlic was added too late. It seemed like a Chinese soup with an egg? The Meat was few and far between.
The Restaurant has a powerful Spice Aroma on entry, we discovered it again as we departed, part of the air conditioning unit above the door? One wonders how busy this venue could ever get.
Well laid out the walls were decorated such that one knew this Restaurant was Indian. But what about The Staff? Who was cooking the Curry? We observed no employee who could have his/her origins in the Indian Subcontinent.
Dhansak Mutton
The Curry was Thick with Lentils, so the Masala was far from the typical Onion-based Masala that is the Norm. This was Lamb served in a Daal, one feels Dhansak should be more than this. The Tender Lamb was truly Soft as advertised. Sadly, the Dhansak was Under-spiced and Under-seasoned. There was no sense of Potency, the Cumin Seeds occasionally were bitten into and gave off their Blast of Flavour, but the Curry itself had to little to offer.
The Specials
These were served on what would normally be employed as a Sizzling Platter, however, the Curry was presented on Leaves of Lettuce, possibly Cabbage. Hector was not eating this selection, and just as well. Both Dishes had Abundant pieces of Capsicum and Onions.
Marg generally tries to avoid Large Pieces of Onions and ends up with them, here she had the Worst of both Worlds. Other Venues would have described this Dish as – Karahi. The term – Special – permits The Chef to serve anything, any which way.
This was a Stir Fry.
Marg Chicken-picked the Meat, there was a Mound of Ballast left. For the n’th time, what does all this Capsicum have to do with – Curry?
Marg declared – There was not enough sauce. I enjoyed the meat, but could not eat so much chunky red peppers and onion. Steve fared no better. Ratatouille – was his interpretation.
This was a tin of tomato sauce with red peppers and onions. It wasn’t unpleasant, a naïve curry. I didn’t realise it was an Italian Restaurant, I thought it was Indian.
We should all have tried the Royal India in Torun.
The Bill
150.00 Zl. (£26.50) The Zloty has gained a few Pence against the Pound in the last 24 hours.
The Aftermath
Now to watch the Football, Polska v Ireland. Unlike the same time last year, when Scotland were in playing in Warszawa and Marg and Hector were in Kraków, Hector will be happy to blend in with The Locals and support Polska tonight.
Mutton Achari (36Zl) was the standout in the list of Lamb Curry Dishes. A Vegetarian (!) Paratha (12Zl) would be a suitable Accompaniment and test of the Fayre. Hector was puzzled, the Fish Curry Dishes came with Basmati, there was no stated equivalence for Lamb. The Waiter made no attempt to offer clarification, indeed, having taken Marg’s order, he had to be halted to take mine.
Behold the Plate of Soup with Meat, perhaps there was an inevitability. A Large Portion of Basmati was presented along with a Floppy Paratha which had been quartered. No way could Hector eat all this. The Paratha was – OK – but half was abandoned, the Rice had to mop up the Copious Masala. The Masala was Excessive, Creamy but at least did have a pronounced Pickle Flavour. One has to be pragmatic in such occasions, this is not a Curry House as such, who knows the background to the preparation, was it Lamb-Ding? The Lamb was plentiful but far too chewy. As is reported too often, the Masala and the Mutton were – Perfect Strangers – they had only just been introduced to each other at the point of serving. Why do Restaurateurs still believe they can pour a Sauce over Meat/Fish/Vegetables and call it – Curry?
Hector was nearly in The City to watch Scotland’s Exit from their latest competition, instead, a Local Takeaway was chosen to counteract the numbness and supply Today’s Pleasure.
The Masala was there, definitely Minimal. The Masala did not drain through the Rice to the base of the plate, this Curry was Dry, the Meat was – shrouded – just how Hector loves his Curry. The Rice had Mushrooms, Onion and Peas, – Diversity, Interesting – and also another source of Flavour. The Spice and Seasoning Levels were Ideal, it was The Overall Flavour that made this Curry Outstanding. Hector has had Curry from many sources when nothing happens at all on the palate. The Flavour here was truly – Intense, I should have been able to isolate the dominant causes, definitely Herb, possibly Cardamom. Whatever, this Curry was saturated in, it was Pure Pleasure.
This is on Hector’s doorstep, I’ll be back, soon.
A very worthy creation, IMHO. With leftover Masala, this was set aside, the process can now continue.
The Curry was served in the same Metal Bowls as at Hector’s House. No need to decant. The Oily, Viscous Onion-based Masala looked Luxurious. The First Dip was sheer Pleasure. This was as good a Curry Masala as one could hope for, full of Flavour, but nothing to make this Diner go – Wow! …just very good. Eight pieces of Lamb were provided including one small Lamb Chop and two pieces Lamb on Sucky Bones. As one who prefers – Something Else- a Vegetable – in a Curry, I decanted the Onion and Tomato from the Salad and mixed it into the Masala, much better.
Seating about thirty, The Chennai Restaurant is smaller than was 
The Shorva was spooned over the Rice, Eight decent sized pieces of Tender Lamb were revealed. The South Indian Aroma was Powerful. Although none of the Dark Red Smokey Chillies were present, the Classic South Indian Flavour appears to have been achieved through Black Pepper. This was a well-Seasoned, Spicy Curry, full of Flavour. If there was Coconut, it was drowned thankfully in the Masala. Aromatic and Spicy, a change indeed from the usual Hector Curry. I thoroughly enjoyed this, way better than that experienced in another 
The Waiter was intrigued by The Calling Card. I showed him Curry-Heute, he rates 
With the sun beating down we walked to Govanhill, to work up an appetite. Mark had been warned, minimal food intake prior to the visit. Shkoor was texted on Monday evening – Please feed two. That is all that was required, the rest takes care of itself.
The Interval was most appreciated. Chef Arshad had taken his bow before the Karahi arrived, the place was slowly filling up. At 15.00 we had arrived to see the Lone Diner finish his meal, by 16.00 half of the tables were occupied. The new furniture has not arrived, the décor is bright and welcoming, the tables cumbersome, they could fit in more. Two Plants are now in situ between Takeaway area and the seating area, no Hanging Baskets, yet.
For Hector, today completed The Ultimate Curry Trilogy – my favourite Three Curry Houses visited consecutively, this has never been achieved before. Lamb Karahi at 
Today’s Masala was the Thick Mash associated with this Interpretation of Karahi. Was it lighter in Colour than the Norm? Punjab heading towards Afghanistan was the Hector take, perhaps one is dreaming still of the White Karahi. The Masala looked so Simple, just how do they achieve this Wondrous Curry?
Between Bury and Kirkby Lonsdale lies Bradford, sort of. Hector’s Volkswagen Passat (Diesel) knows the road well, exhaust emissions are minimal, they say. For a change, Hector fancied Mughals on the Leeds Road, Marg had never been. The Venue was stowed this Sunday morning, The Locals here for Punjabi Breakfast. At 11.40 were were advised there would be no Menu available for another fifty minutes. They know their business, we left.
Lamb on-the-bone Methi Achari, Chapattis – was the request given to Omar. Achari does not appear on the Menu at the 
The Portion was Five, Marg would eat Four, guess what! One was kept back for Hector. The Chops were tremendous. Marg coughed after her first bite, the Spice was in-your-face, the Marinade sound. Watch for Marg having Lamb Chops as the base for her Preferred Curry in the months to come.
Two Young Waiters were running the show, apparently. The Newspaper-style Menu has gone, instead a Bound Menu was provided. The Menu was Modest, not excessive, the Expected Starters, and Mains were there, we were here for the Excellent Karahi.
Karahi was well defined. How to order was clear. Choose your Meat, Boneless or not, choose your Oil – Vegetable, Olive or Butter. There is still no choice of Portion size, the Kilo or nothing. Knowing that Marg would appreciate Boneless Lamb, it had to be. Last time we had Butter, very demanding. Normally I ask for Tweaks, – more Seasoning, more Methi. This time it was take it as it comes, £24.95 for this Incarnation. Marg would inflate The Bill by ordering One Poppadom, Dips were already on the table. As we were in Manchester I suggested we have Kulcha as our Bread Accompaniments. Two were ordered at £1.25 a Pop, most affordable.
Two Poppadoms were brought, Marg particularly liked the Mint Raita, not for Hector. The Sparkling Water was now Mango Rubicon. No Sparkling Water available.
This ticks all my boxes. If every curry I had was this good... One Happy Diner.
That IQ have not, until now, been mentioned in these pages is testimony to the rarity of their performances. IQ’s logo does appear on every page of Curry-Heute, check the Header. Tonight was their second appearance at Bury within a year, – Other Duties – prevented Hector being present in October 2014 for the – Road of Bones – tour.
The sun shone brightly into the room giving a level of illumination that was going to make photography difficult. With my every move watched by Mein Hostess, the process of eliminating the contents of The Menu down to one Dish was underway. Fish at Lunchtimes is a preference, especially when the level of Curry Intake has been so self indulgent. Karahi Fisch, this has worked well this week. I asked for the – Ohne Paprika – Mein Host was puzzled. We were speaking half Deutsch, half English. The Lady spoke up, – You must have capsicums, no capsicums, no karahi. I was not to be dismissed. You can use other vegetables. The straightforward Fisch Curry seemed to be the compromise, no Interesting Vegetable for Hector. 
There was an extended and precise discussion about the required level of Spiciness. In Erlangen they are prepared to deliver Curry in the Extreme, the 
Towards the end of the last Intensive Tour – 
Green Beans protruded through the Masala, Courgette, Carrot, Broccoli, and the Onion was Minimal! The Portion was Huge!, in balance the Fish was actually less in proportion to the Vegetable Matter, however, Hector was once more in his element.
21.05 – A Cumin seed dislodged, bliss!