Curry-Heute

Broadsword Calling Danny Boy

The return to Bollywood – Oceana Pakistani Indian Restaurant (front de mer, Promenade Tawada, Agadir 80000 Maroc) was a given. By careful manipulation, i.e. managing, of the schedule, the Hector contrived to have us near the marina at the time to dine. This did involve a cable-car trip up and down to watch the sunset at Oufella. Another Agadir box ticked.

The front of house chap let us choose our own table as we entered Bollywood at 19.15. Marg made a beeline for the same table as two nights ago. From there we could watch the final of some silly tournament being held in Riyadh involving the Manchester team which keeps wining. They won tonight also. Away to my left, once again, was sat a large family group. As is seemingly the custom when the Hector is present, anywhere, two wee girls had to make themselves heard as often and as loudly  as possible.

Our waiter from Wednesday was nowhere to be seen, a day off? It was another chap who took the Order. Hector was back to establish if their Lamb Korma (130.00 dh) really is a Desi Korma. Marg was having Fish Massala (150.00 dh). Normally she would have a Chapatti (0.70 dh), tonight I persuaded her to share a Vegetable Biryani (85.00 dh).

Hector is of the opinion that a Desi Korma works best with Rice. A Biryani would offer Diversity giving much more than Meat and Masala. A Grand Oulmès (25.00 dh), the locally branded Sparkling Water, would complete the Order.

I went out of my way to relay Lamb Desi Korma and Spicy. Our waiter was giving nothing away. The menu showed the Lamb as – Boneless. Ideally, Hector would have preferred Lamb on-the-bone, greater familiarity may have made this possible.

In the back of the mind the continuing fear persisted: was the Hector actually going to be served a Creamy Coconut Curry and not the vastly different Desi Korma?  Would Marg come to the rescue and swap Dishes?

Medium – was agreed for the Fish Massala and the Vegetable Biryani. As before, Bread, which Marg had previously described as looking like pieces of cake, the same accompaniments arrived also: Raita, Spiced Onions and Butter.

Marg was quick to point out that – the Bread was not as soft – as two nights ago.

Determined not to be stuffed before his Curry, the Hector had but a Soupçon of Bread and Spiced Onions.

It was at this point that our previous waiter arrived on the scene. On showing him the post in Curry-Heute he was delighted to see himself. The rest of our visit became one of mutual respect and admiration. Abdelilah and Hector immediately became friends on a certain social medium. Photos were forwarded along with a link to the review. Abdelilah withdrew and scrutinised all that was written.

One clarification and one typo were brought to my attention, thereafter it was a case of how could Hector fit his head through the exit?

I like your writing – was Abdelilah’s opening comment. This prompted a hug and another photo.

You write what you see.

Indeed, this has always been the Curry-Heute approach, eventually one gets to the Curry – setting the scene, then commenting on the food. No scores are ever given, in the end it’s all about the food. If the Curry is up to the mark, this should be apparent, if it’s outstanding, there’s always the – Wow! Sometimes I have to report on Curry that is woefully lacking, or actually unpleasant to eat.

Tonight’s waiter brought the food. Arranging everything on the small table was a challenge. The two handi took their deserved places, then it was the Rice.

Two portions of presumably inclusive Rice accompanied the Curry We should have been advised. On Wednesday, Abdedlihah had mooted Rice after he had presented the huge Lamb Karahi and accompanying Bread, clearly we didn’t need it. Tonight we sent one portion of Rice back immediately, hopefully this was not wasted.

Vegetable Biryani

Carrots, Peas and Potatoes were in the mix. There was a decent level of Spice and Big Flavours were being given. With sufficient moistness, this could have been eaten as a stand alone, or an accompaniment to say a Tandoori. The Hector may be headed in this direction in ventures afar. The accompanying Pilau seemed slightly more pale, but it too was giving of Flavour. Cumin Seeds were presumably what was spotted, though from somewhere came the distinctive taste of – Clove. Delightful.

Marg pulled out a Plum stone, more likely to have been in the Biryani. This I have experienced at Glasgow’s finest – Yadgar. Despite Marg tending to only have Rice with Curry at home, she was back for more. The Biryani was duly demolished, we made a decent attempt at finishing the Pilau.

Lamb Korma

To paraphrase the House of Commons – the nose have it!

It was difficult to tell by the appearance alone if this was what the Hector sought, however, the aroma gave it away. A quick dip of the spoon in the Masala and all was confirmed, the Hector had his – Lamb Desi Korma! Why is this Curry so difficult to source in the UK, Europe, anywhere?

Topped with a sprinkling of Coriander, the colour of the blended Masala confirmed the addition of Yoghurt. Sliced Bullet Chillies had been mixed through.

There was still the fear of Coconut as I tentatively started. This was quickly allayed. Desi Korma has its own distinctive Flavour, I’m still learning about Nutmeg and Mace, however, what I have always sensed as a Creamy Citrus Flavour was here. This Curry may have been a bit more on the – creamy – side, but was far from being a Creamy Curry.

The Meat count was well into double figures. After the Desi Karahi, tonight’s Lamb was not in the same league. Presumably this Lamb was from The Big Pot. Had this meal been Korma and Rice alone, it would still have impressed, however, we had so much more on the table.

This is when the Biryani delivered. The Diversity of Textures offered by the Vegetables and the Flavours from the Rice(s) shifted everything up a notch. Marg knows when the Hector is in a good place. The Seasoning was fine, the Spice was noticeable in terms of both heat and Flavour, the overall quantity was pitched right. Well that was down to us ordering three main courses.

Abdelilah and Mein Host had promised me a Desi Korma, they had delivered.

Fish Massala

Again topped with a – threat – of Coriander, the far from excessive blended Masala had more of an orange hue. Indeed, any Curry which passed within my line of vision was far from being – Soupy.

An aside. Elsewhere, Marg had an impressive Vegetable Soup yesterday, when the bill came it was listed as – Chourba. Now we know that the Berber/Arabic is not remote from – Shorba/Shorva.

There was more than a hint of Oil collecting on the periphery of the handi. The abundant Fish protruded from the Masala, large pieces which had maintained their integrity. Marg was intrigued as to how this had been achieved, she held up a piece for inspection. If there was a batter there, we couldn’t tell. This was far from the flakes in the Fish Karahi which Marg enjoyed at Akbar’s (Glasgow) last week. In time, Marg delivered her thoughts for today:

It has been a long time since I had rice, especially Vegetable Rice with a Curry. However, this worked extremely well with my thick Masala Sauce and many pieces of white fish. The sauce was absorbed by the rice and allowed me to enjoy the fish pieces. A filling dish, I felt satisfied.

Well almost, again Marg ordered Dessi Chai (20.00 dh).

I loved the Tea at the end and was sad when I finished it.

It may have been only two visits, but Bollywood – Oceana deserves to be added to Hector’s Recommended Curry Houses.

The Bill

390.00 dh (£31.08) The Dessi Chai was complimentary. This time I calculated an appropriate tip.

The Aftermath

Mein Host came over to shake hands, the first we had seen him this evening.

Between us and the exit were three British chaps who undoubtedly had witnessed the attention.

You’ve come all this way for a Pakistani Curry – one remarked.

That we are from Glasgow and this is what we are used to, was relayed.

The sources of UK Curry were discussed, they were from Sheffield, good as two venues are in this city, I had to get in Wakefield. One proclaimed Bradford as being the source of the best Curry in the UK. No argument there.

With reference to the ongoing Man City match – which team? – I was asked.

Any but Man U!

We’re Manchester United fans.

So it goes.

Finally, there was a fond farewell from Abdelilah. Our paths may never cross again, however, I sense we shall never lose touch.

Later, the afterglow: that which makes a Desi Korma so wonderful, lingered long.

The first full day in Agadir; on reaching the beach this morning, Marg elected to head north towards the distant marina. In time we would be parallel with the only two reported sources of Indian Cuisine in Agadir. Bollywood – Oceana Pakistani Indian Restaurant (front de mer, Promenade Tawada, Agadir 80000 Maroc) immediately had me won. Pakistani – it said boldly on the titular banner. 

The offer of – Lam Karahi Full (270.00 dh) – had to be verified. Having surveyed the premises and the menu, I told the staff member sitting at the entrance that we would be back – this evening!

With our accommodation adjacent to Place Aït Souss in the centre of the city, the thought of four lengthy walks to achieve this goal was somewhat off-putting.

Research revealed the smaller Orange Taxis are local only, easily flagged down, and cheap.

And so it was, – Aperitivo – whilst watching the sun set before walking a few doors down to Bollywood – Oceana.

Being greeted once more in the outer seating area, I asked for non-smoking. I was assured that there was no-smoking inside but permitted outside. So why was there an ashtray on every table?

As it happens, nobody smoked either in or out, a major bonus.

A side rant. For four centuries these selfish polluters had their way, harming the health of all around them. In Europe we have taken the necessary steps to put these people in their place. So why do Europeans revert back to type, a level of ignorance, at the first opperchancity? We, the non-smokers, currently have sit outside at bars, and still suffer. Sitting inside is simply not on.

Our waiter this evening was exceptional. He got the gist of Hector’s requirements quickly. Desi – was recognised when ordering the Karahi Gosht. On-the-bone – was confirmed. To accompany, the usual Chapatti (07.00 dh) for Marg and a Paratha (20.00 dh) for the Hector. A half hour wait was advised on the menu so Marg suggested we share the portion (pair) of Samosas (55.00 dh). And so – Briouates – were ordered, one Meat, one Veg. A litre bottle of Sparkling Water (25.00 dh) or – Grand Oulmes – completed the Order. FYI: £1.00 is approx 12.00 dh, so our Lam Karahi Full was around £21.00.

Our waiter brought flatbread which Marg described as being – cut like a cake – and three pots. One contained Raita, another Spiced Onion, the third – butter! A first.

I’m surprised how soft the Bread was – remarked Marg.

Near the serving area I could see another waiter smother the Onions with Tabasco or similar. I had to have a shot of the Onions. Bread before an unknown quantity of Karahi, just the job.

Briouates – Samosa

The Samosas were piping hot and well filled despite their relative flatness. The Meat Samosa was for the Hector. With discrete grains of Lamb Keema, there was a decent kick and a burst of Flavour. Was there Methi in there?

The Vegetable Samosa had Potato Mash, Peas and possibly Onion. Here there was less of an impact, and all down to the Seasoning not matching the Keema. The Hector did the reasonable thing, at the halfway point, I suggested we swap.

Having been placed at a small table for two, our waiter then suggested we move to a larger table to accommodate all that followed. Instead, all that wasn’t required was placed on the floor under the table. Thirty minutes after placing the Order, I saw a familiar sight, a large karahi sitting at the serving point. And so the feast was assembled.

The Chapatti was the version the Hector prefers: light in colour, thin, soft. Marg would soon take care of that then help out with the Paratha.

The Paratha ticked all the boxes: layered, flaky, soft and with a hint of a swirl in the centre, it was sufficiently – buttery – too. Marg confirmed that she too enjoys a Paratha but knows she cannot manage a whole one. Between us we only managed about two thirds.

You’ll need some Rice – suggested the waiter.

The Rice was declined, however, we did accept the Salad which followed. Spot the Chilli.

Lam Karahi Full

Behold, a kilo (?) of authentic Desi Karahi being served in NW Africa! Topped with Coriander, sliced Bullet Chillies and Ginger Strips, this matched anything served in the UK or Athena (Hellas). The Sucky Bones were prominent, the Masala just oozed quality. I was almost afraid to taste this creation in case it did not match the appearance.

Sliced Green Chillies had been cooked in, Marg would encounter a piece of Cinnamon Bark. Suspense.

There was a blast of Earthy Flavour, all was good. Nay, all was wonderful, imagine the taste/smell of the Souk. The softest of Lamb, some pieces hardly needed chewing. I did need a knife to separate some from the bone, were these the ones which gave off most Flavour?

The Seasoning was – fine – but we had been spoiled by the Meat Samosa which was right up there. At the point of ordering, Marg had been concerned about the Spice Level. I had assured her that Karahi is never about blowing one’s head off.

This is brilliant for me, spice-wise – remarked Marg.

Indeed, enough to make an impact, the Chillies did their job as and when. One bite of the extra Chilli was enough for the Hector.

Scraping the karahi, we both did, with the Bread to mop up the remaining Masala was spontaneous. The collecting Oil was within acceptable parameters. The Masala was exactly as it should be, enough to shroud the Meat and give off its own Flavours.

A wonderful rich flavour of sauce – reported Marg- complemented the very tender Lamb on-the-bone. There were many flavours bursting in my mouth with the spice level just on the limit. I enjoyed the soft Chapatti but loved the rich Paratha.

Previously, we have enjoyed outstanding Curry in Luxor (Egypt) and Carthage (Tunisia), this was easily the best Curry had in Africa, to date.

Dessert was not on, but Marg did manage to squeeze in Dessi Chai (20.00 dh).

Lovely, Cardamom, you’d find it repulsive!

Tea with milk? As bad as sitting inside a pub with people smoking?

The Bill

397.00 dh. (£31.25) Paid by card, there was a bit of miscalculation with the well earned tip. A 20.00 dh note sorted that.

The Aftermath

The Calling Card was well received. Our waiter then pointed to Mein Host who had sat surveying all. Both were well taken by Curry-Heute, I asked the same question to each.

There is Korma on the menu, is it Desi Korma, or Coconut?

The answer was what the Hector wanted to hear. Hopefully, this will be confirmed in the coming days.

2023 Menu extracts