Taj India (Wiankowa 3, Poznan, Polska ) is not in a location that could be described as Handy. Sited on the north east shore of Poznan’s Malta Lake, one has to make a deliberate effort – To Dine – here. Many as it turned out had made the decision to have their Wednesday Lunch at this locus, maybe this was Poznan’s Best Curry Source as reported elsewhere?
Marg took little persuasion to undertake the two kilometre Lakeside Walk, beyond Malta Lake lies Nowe Zoo. That Steve and Louise signed up for this afternoon’s extravaganza showed character beyond the anticipated. There was a 13.00 rendezvous. Halfway along the Lake an incoming text, the others had gone to The Citadel, the wrong direction. They went, but missed The Tanks. Taxi to Malta Lake.
Marg and Hector rounded the far end of Malta Lake and spotted Taj India above a Boat House. The concrete exterior gave way to an Extremely well Decorated Restaurant. The wooden carved chairs alone must have been a significant investment. Some attempts at making a Restaurant look – Indian – can be twee, this was quite a place.
The Waitress let us choose any table when I said we would be four. There was time to study The Menu before the arrival of our Co-diners. The Sides on The Menu at Tavaa yesterday had put Hector in the mood for an Aloo Gobi or similar, not to be. There was an Extensive Vegetarian Section on The Menu, but these were all Main Courses or Starters. I could have negotiated, as it turned out, not to would be the correct decision.
Marg was happy to order her usual Lunchtime Indian Delicacies – Poppadoms (4 Zl) and this time Chicken Samosas (15 Zl). For Hector, The Lamb Balti (37 Zl) and an Aloo Paratha (10 Zl) should be a good test of The Fayre. Meanwhile we ordered two Mango Lassis (9 Zl for 200ml) to keep us amused whist we waited.
The wait was not long, Steve and Louise arrived punctually and before the heavens opened. Time for them to read The Comprehensive Menu.
Steve considered the Bhuna Gosht before deciding upon Lamb Vindaloo. Louise ordered Chicken Tikka Masala – Yay! – they would share a Naan, all Main Dishes come with Basmati. Did Hector need the Paratha? I was almost having nothing, the order was taken and The Waitress was nearly on her way. Can I order please? Spicy and without Paprika – was the supplementary information supplied.
The Chicken Samosas came as a Pair.
Quite tasty, a wee kick. The Samosas were quite dry, the sauces were needed. The Poppadom was the Standard European version with embedded Cumin. Once again Marg had failed to secure Mango Chutney but this time did tackle the Tamarind Dip.
The Breads preceded delivery of The Curry. The Chef had decided that Quarters was how to present Indian Bread, sorry it isn’t, let the customer have the joy of tearing off pieces as required. The Paratha was Thick with Potato, Flaky in parts, Floppy in others. Not a bad attempt at all. No way could all of this be eaten, thankfully Steve would assist. The Naan, also quartered, look Thin and Peely Wally. Rather annoyingly, the Rice attracted every fly in the house.
The Balti stood out from the other Curry Dishes, it was served in the Tall Bucket. The Lamb was virtually spilling out the top of The Balti, just how much was there? I had to decant, no way could I eat directly from this. Fifteen Large Pieces of Lamb, this was close to The Half Kilo. The Quantity of Meat meant that this Dish was not all Masala. The Masala did look Rich but Red and pretty much the same as the Chicken Tikka Masala and the Vindaloo, the same Pot? We collectively decided later that the Masala in the Balti was Darker, Creamier.
There was a Modest Kick, the Seasoning was Fine, the Curry had a Pleasing Flavour, the Lamb as ever had only just been introduced to the Masala, a criticism of many a Mainstream Curry House. I’ve had a lot worse, and consequently way better. There was little to be negative about, this Curry worked for Hector. With Seven pieces of Lamb to go I tried to get rid of some across the table, the leftover Masala was accepted by Marg, but not the Lamb. This was a Feast, just a pity I had not arrived here mid-afternoon. Taj India is open from Noon to 23.00 everyday, next time I shall have the Appetite to match the Quantity.
Louise was first to make her feelings known. The right spiciness for me – was her take on the Chicken Tikka Masala, how would she cope with the Karahi version served at The New Karahi Palace? One day I shall have to try this. Hector eats Chicken Curry? I could sell tickets.
Night and Day – was Steve’s opening remark about his Lamb Vindaloo. He was comparing with the Very Disappointing RuBaRu in Bydgoszcz a few days ago. Taj India is definitely a Curry House.
Louise continued – Very good, reminds me of a jar of Rogan Josh. This was a remark that Steve would enforce. Satisfactory, it reminds me of a Curry from a jar.
Surely not? As ever, the Vindaloo was nowhere near as Spicy as it could have been served and did not come with Potatoes, the inclusion of which for Hector, is one of the attractions in ordering this Dish.
One always hopes that every Curry House on The Continent could be another Indian Mango, this was Mainstream when compared to the UK, but well above the European Average. We were four Contented Diners, all would consider a return, but the walk out?
The Bill
178.00 Zl. (£29.80) Have the Polish stopped using the subdivisions of the Zloty?
The Aftermath
The Calling Card was left with the cash, but as the Waitress fetched it and brought it to the bar area before I had made my egress, I stopped to mention – Curry-Heute. The Card was quickly taken to the Mistress of The House who had emerged from the kitchen. The efficacy of Taj India was revealed in an instant.
Rainy Taxi
(A Porcupine Tree track from Staircase Infinities, for those who did not recognise the reference.
After the Blue Skies of Bydgoszcz and Torun, this was not a day to go to The Zoo. We were on the verge of a soaking. Stopping off at a Hotel on the opposite side of Malta Lake the staff arranged a Taxi in an instant to take us back to town. Much appreciated. A bit early for Bier, Piwna Stopa would become – Our Local.
Fish Tikka Masala (34Zl) – Pieces of boneless fish marinated in aromatic spices, grilled in tandoor and served in spicy tomato gravy with cashew nuts – was listed at the end of the section for Lamb Curry Dishes, all the likely Hector Curry choices together. Had Lamb been on my mind today the Handi would have won, with a major alteration. The – Offending Vegetable – was not included in the description for the Fish Tikka Masala. Is this the first time Hector has ordered Tikka Masala?
The Capsicum Ballast did detract from the Overall Pleasure, it was not listed as an Ingredient when it clearly was in other dishes. Why was this? A Chap who had to be – Mein Host – entered the premises half way though my Curry, he acknowledge his only customer. When I had finished he returned and spotted the Pile of Peppers. I waved my hand over them – These do not belong in Curry. No offence was taken, he said they could have been withheld had I asked, but I pointed out I had no way of knowing of their inclusion. He was proud to inform me that he had an Indian Chef.
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.
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.
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 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.
This was a Stir Fry.
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.
