Taste of India (Pl. Theatro 22, Athina) was discovered two days ago during our wanderings behind the Athens Fruit Market. Here lies a cluster of Indian Cafe-Restaurants selling what is best described as Desi Cooking. Don’t expect a Menu or glamorous surroundings, one is here – to eat.
Having popped in to see what was on offer previously, Keema Mutter was what Hector had in mind. The owner had talked Marg and Hector through the dishes on display, he was not on the premises this morning as we took our seats in the lower seating area to the left of the large glass (open) doorway. His Lady was, and she smiled in recognition from the Kitchen which could be seen across the counter. Her son would be our Waiter.
Steve arrived moments after the 11.30 rendezvous and failed to spot the open door. He was guided by our Waiter who then took us through the Fayre once more. The Keema Mutter was there along with a Dark Chicken Curry. The latter was not for me, though Steve was intrigued. He would ask for Half Keema Mutter, Half Chicken Curry with Chapattis. A Paratha would accompany my choice, plus a Samosa for Marg. Marg is becoming our Samosa Expert.
Seating around forty, Taste of India has only opened recently though we never did establish exactly when. With a southerly aspect and located on the corner of the square, this is a very bright venue. The sun was streaming in, an entity we have not seen much of this week.
The Waiter brought two plates of Raita with Side Salad and a plate of Fetta and Olives. Clive, eat your heart out. This was novel, I have enjoyed the occasional Curry containing Olives, but Fetta too! Another Salad was presented, how much Salad could we eat?
First of our actual order to arrive was the Paratha, it was fair to assume the Keema Mutter was imminent.
The Paratha was underdone, too light and needed a bit more to create the Flaky Texture I particularly enjoy. A tiny portion of Lime Pickle was placed beside me –
For the Paratha – I was instructed.
Keema – said the Waiter as he placed a karahi on a cork table mat in front of Steve.
Was this not what Hector had ordered? I took the karahi and began eating.
Good Flavours, a decent Kick. Hang on, Mince does not come in Big Lumps. Chicken? This was Steve’s. I handed it over. I recalled how in a previous life, I used to be amazed at how Nigerians cook Chicken in a Dark and Spicy Sauce, this was something similar I deduced until Steve hit the Mother-lode. This Chicken is Lamb. Lost in translation. The Dish had also cooled and so Steve sent it back to be reheated.
Marg was served two Samosas with a Soupçon of Chana Curry. Having delved into the Olives, Fetta and Salad, Marg was doing well.
Lovely Chickpeas – said Marg. I’m enjoying my Samosas, lovely and hot, just made. (Note to self, Marg currently enjoys Chickpeas and also orders Falafel.)
Steve’s Curry Combo was returned to him, he was now more than satisfied. Nothing could surely match yesterday’s Mutton Karahi at Pak Taka Tak a few metres down the street. What were the chances of finding two outstanding sources of Curry within 30 metres of each other? Steve was very impressed with his Curry Combo. The best Chicken I’ve ever tasted – as he realised I had nothing to eat.
Where’s The Hector Curry?
We let more time pass. The Waiter had visited the table regularly to bring all that had been served, but was now invisible. Finally he was back.
My Keema Mutter?
He returned again – Sorry, my mistake, only Keema?
Given that merely a reheat was required, more time passed than was anticipated. What finally came was remarkably unlike that which had been served to Steve.
The Combo’s Masala was more abundant, from the Lamb Curry that used to be Chicken. The Keema Mutter set before me was as Dry as it should be. The Ginger Strips spread on top alternated with another Vegetable. Slivers of Capsicum were the obvious conclusion. Isolating one, behold Carrot!
Dear Ahmed, when you read this… has Hector not presented the theory before about the possible inclusion of Carrot as the Secret Ingredient which gives the unique flavour in the Curry House we both love? Does Carrot add an alternate Flavour Dimension? Next time I cook.
Tomatoes also featured in this Melange. This was an excellent Keema Mutter, containing far more than simply Mince and Peas.
The Paratha, now cool was an OK accompaniment. Realising my predicament, the Waiter spontaneously brought me a freshly prepared Chapatti, much better. Were these in fact Chapattis. Thicker than the norm, but Thinner than a Naan, they were somewhere between Naan and Pitta as there was an air pocket inside. Whatever, delightful, a new Bread experience.
For the second day in a row there was the exclamation – Bloody Hell.
This looks the Biz – was my reaction on seeing the served Keema Mutter. The more I ate, the better it became. This was one mighty Keema Mutter.
The Bill
After yesterday’s most modest contribution to the coffers of Pak Taka Tak, there was speculation as to how small today’s Bill could be. €17.00. Nothing was itemised, and with no Menu, there was no way of knowing what was what. Still, another modest sum for feeding and filling three diners.
The Aftermath
I handed over the Calling Card and received three in exchange. Taste of India do deliveries, but not as far as Scotland.
Mother was still full of smiles but declined to leave the kitchen for a Photo Opperchancity. Mein Host was back, and so we were thanked for keeping our words and coming back.
Lovely people, outstanding Curry, OK décor. We shall certainly visit Taste of India again.
Beware of Lamb masquerading as Chicken.
Having failed to find the Green Garden on Geraniou on Day 1 of this trip, we covered the length of the street where Hector’s Athens Curry Experiences began. No sign of it but behold another Indian Restaurant opposite Rajdhani. This eponymous venue does look down market. Hold me back.
Next, a walk up Mt. Lycabattus. We needed the exercise. As all who know about the Adiabatic Lapse Rate, it was even colder at the the summit.
It was 22°C in Athens this time last year.
On his Bus Tour yesterday, Steve’s Guide had highlighted the growing Indian presence in the area south west of Omonia. These venues are not where one would go – To Dine – but for Lunch they are ideal, and decidedly cheap.
Two Black cast iron karahi were placed on the gas stove, a Chef was seen stirring away. Promising. Two fellow diners had three Samosas each. We watched as trays were assembled on the counter with wooden bases for the karahi, Salad and Raita. Quartered Naans were placed and finally the Karahi. Mein Host was happy to pose enabling the moment of anticipation to be captured.
From the moment the tray was placed before the Hector, I knew. The first dip of the substantial Aloo Naan revealed Cloves in perfect harmony with the Masala. Flavours burst on to the palate. This was joyous. As I ate so the pleasure simply increased with each passing mouthful. The Tender Mutton was on-the-bone. The pieces on top had minimal bone, larger pieces below would require fingers. The Potato stuffing in the Naan provided the Interesting Vegetable. Sesame Seeds atop the Naan added Further Flavour.
Bloody Hell – was the exclamation. It was hours later that it dawned on me what I was tasting. The overall experience was familiar, it was the Ghee, this Curry had the same rich Buttery Taste as presented to Marg and Hector at 
The Chap brought two more Naans, even Marg was dipping now. Her Samosa had been devoured, the Salad and the Spicy Raita too. Hot in temperature, mostly Peas and Potato – was Marg’s description.
We searched for The Other Restaurant but could not locate it. We did find a Delicatessen which was a Tourist Attraction in its own right. A warm welcome here too, and just to stand in awe.
The Menu had photos of each dish on offer, the names also written in Greek and our own script. The International Language of Curry. Apvi Kpai and a Paratha, what more could a Hector desire? Total cost – €5.
This Lamb truly tasted of Lamb. The Fresh Ginger Strips atop the Curry provided the Crunch. A Good Find, a Good Curry. This was classic Desi Cooking.
Three quarters of a Paratha is my usual limit, Marg mopped up the remaining Raita with what remained. She too was impressed with her visit to Rajdhani.
When Stewart arrived I had the order in mind but had to wait further to place it. Chilli Cottage is doing great business, we were never alone, the flow of customers was continuous.
And so we cleaned the plates with the Takeaway Customers looking on. One wonders how many people do sit in?
The Bill
The message was received, and unlike previous visits there was no panic when another waiter would spot our table bereft of the Crispy Starters. We did receive The Dips, Spiced Onions, Kenny was pleased.
From the First Dip of the Perfectly Flaky Paratha, the Seasoning sang out, then The Bradford Curry Taste hit the palate. This is why Hector was here. Absolutely Magnificent. The Tender Lamb was cut small, the Masala Minimal, Thick and Tasty. I’m sure there was Methi in there too. A Glorious Curry, and so much. The Portions do not look huge, but ten minutes into eating one has barely scratched the surface. After about two thirds of the wonderfully Flaky Paratha was devoured it had to be abandoned. Enough already. The Karahi would be cleared, this took all of one’s Curry eating skills.
Do I go for the Lamb Karahi as as separate, or the All Day Special? Let’s indulge…
Meal B it was with the Lamb Karahi – Karahi dishes are prepared in a traditional cast iron Indian cooking bowl used in the Indian Sub-continent. They are prepared to our own traditional recipes using only the finest ingredients and a blend of spices. A crucial alien additive was not mentioned and so I said nothing at the time of ordering. 
Vegetable Pakora to start, Fried Rice to accompany. Look how much one is given for £8.95. What man could eat all this at one sitting? The joy of the Takeaway, one doesn’t have to. The Curry was decanted and placed in the oven where it sizzled for over an hour. In that time the 
The Pakora was endless, having not reheated it it had lost a bit of its edge, some sixteen pieces this is double what one might be served in a restaurant. How does one stop? Only four pieces left, it would be a pity to waste it, just another dip…
I had served myself about half of the Curry and Rice, Marg would return eventually. She arrived moments after I had stopped eating. Time to – Ding – the remainder. How many crimes has Hector committed tonight? I am not doing this Curry justice.
The Boneless Goshat Karahi looked to have a slightly Creamier Colour compared to the on-the-bone. The latter had the advantage of Bone Marrow – Sucky Bones. The Bones give the Karahi an Edge. Dr. Stan knows this, so do Kenny and Nina, and of course The Hector. This did not stop us sampling the Boneless for Quality Control purposes. The Boneless Diners admitted to trying – Dem Bones. Steve might convert one day. Whilst the Chapli Kebab had an instant Kick, the Karahi seemed Mild at first and then the Spice content built up, oh yes. The Flavours from this combination of Tender Lamb and Thick Masala are unequalled by any Glasgow Curry Venue. (Dr?) Ricky said he had not been to 
Meanwhile Ronnie was serving himself. There was a Reddish Masala, a possible Chasni? I was permitted a taste, this had a Kick, how would Ronnie cope? Ronnie – I would not say it was a Korma, it wasn’t. It wasn’t a Chasni. Ronnie loved it, the Best Curry he had ever tasted.
This was Howard’s first Mixed Combo, the order of ceremony was described – Seekh Kebab first, then the Chicken Tikka and finish with the Lamb Tikka. Gorgeous, the Mixed Combo, Tracey may think I was referring to Howard. One could gorge on this. But Weez are here for The Curry.
By the time Hector had finished his share of the Mixed Combo, the Pakora had gone. Always freshly made, again one could be distracted by the quality and eat on. Look at the Fish Pakora, have you seen better than this?
Irfan was looking after us tonight, Ashgar and Rashid were having time off. A Rashid lookalike was popping in and out of the Kitchen. Irfan asked if we were ready for The Mains, another five minutes. Time to let the Starters digest. This is how it should be. Meanwhile a couple took the normal Hector table on the Dais and the Takeaway Trade was brisk. Boxes of Curry were flying out the door.
How was it? Asked Irfan. Terrible – was the Hector reply. We might come back.
To keep one abreast of the Helensburgh Curry Scene, it was the waiter’s insistence in the 
The Chicken Chasni was everything Hector avoids in a Curry. However, I get to review this which otherwise I would not. Did I sample it? No way, I could tell, and Marg told me.
The Paratha looked substantial, a great Colour, a decent looking Thickness. It was not Flaky as stuffed Paratha tend not to be. Marg was in there first – You’ll love this – she informed me. Whose website is this?
Keen observers will note that that Hector’s Favourite add-in – Fresh Methi – has not been mentioned. I felt it was fair to discover what Annaya’s had to offer before I started the Hector Tweaks. Methi would have put this Karahi in the Top Flight.
There was a Cumin (Seed) Blast, this Curry had Flavour. The Texture impressed. I did not hit the Fresh Coriander Mother-lode until reaching the karahi base. Meanwhile, any thought of there not being enough Lamb was dismissed. The large chunks required the right amount of chewing, the Potatoes provided Balance, my required Interesting Vegetable.
There was time for coffee
The Fourth Curry in Thirty Six Hours, there’s no point being in Manchester and not enjoy oneself.
Steve went without bones and stuck to the more traditional Chapatti accompaniment. When he saw my Toppings he went back up and took some, chopped Ginger too. Had the Ginger been in Strips I could not have resisted.
Steve was instantly impressed. This was Simple Curry, with Flavours that take one back in time, to the 1960s. The Seasoning was remarkable, absolutely how we like it. Black Pepper could well have been the dominant source of Heat, there was a Kick. So simple, so effective. It’s so good – remarked Steve. I wish I was still hungry – he stated at the end, I could have another bowl.