Glasgow – Karahi Palace – The Age of Certainty

Posted on November 9, 2020 by Hector

Today, Wales came out of Lockdown #2. England is halfway through its first week of Lockdown #2, and Scotland? Plus ca change. However today is a landmark day, Pfizer claim to have a 90% effective vaccine, form an orderly queue, it could be a long one. Meanwhile, President Trump has yet to concede that Biden has won. Today’s t-shirt has never been so relevant.

Before Nicola restricts our movement further, Hector suggested to Marg that we cross the River Clyde and take advantage of the present permission to sit in a venue and eat Curry before 18.00, when Covid becomes virulent once again.

Suitably masked, I entered Karahi Palace (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ) at 13.40 to find Qaiser wiping down tables and one diner in situ.

We can sit in? – I asked, rhetorically.

I returned to the car, parked around the corner, to fetch Marg.

We were last here at the end of August, a long time ago, but then we have done our best to take advantage of life in better organised Covid regimes across Europe. Alas, the line of dominoes has been collapsing behind us. Weinachtsmarkt in Berlin next month looks unlikely. Springtime, with Hector, in Germany – may be the next outing. FFS! This is not what we had planned for retirement.

Do you want the Menu? – I asked Marg.

In August Marg had the same as Hector, she decided to go for Karahi Lamb (£7.90) once again.

Karahi Gosht, one Spicy, one not so Spicy.

A Chapatti (£0.70) and a Chilli & Coriander Naan (£3.00) would accompany.

Marg is slowly accepting that Lamb served on-the-bone is no longer something to turn up her nose at. How long before this becomes her preference?

Chef Rashid was in his spot. The presence of one of Glasgow’s finest Curry Chefs was acknowledged. Rashid is the man, he knows how to tweak the Karahi Gosht a la Hector – extra Methi, extra Seasoning.

Whilst we waited, there was a steady stream of Takeaway customers, these are the bread and butter customers for Karahi Palace. Two more individual diners would take the tables opposite. It’s a Monday afternoon, business is booming. In addition to mentioning that Hector’s – #100 Visit Certificate – still sits proudly on the counter, I’ll also inform the reader that Karahi Palace have their own dedicated – app – with 20% off for the first order.

Qaiser brought a jug of water, glasses, a pile of napkins, cutlery, then two very hot dinner plates. The plates would keep the pile of bones warm.

The Naan looked weird, what was this hole in the middle? Lightly fired, perhaps a bit underdone, the Naan was served – whole – and was suitably light and puffy. The sliced Chillies and Coriander were very much embedded, not the superficial covering which tends to be the norm. It did the job. The standard Karahi Palace Chapatti was buried beneath the Naan. Tried and tested, Marg despatched this and helped out with the ample Naan.

Karahi Lamb

It’s good to be home. Rashid had not held back on the – foliage. Sprinkling – is the word I have been forced to employ for the last month or so in my travels. The Toppings here were approaching – Manchester – levels. There were so many Ginger Strips, some were still present when I eventually reached the bottom of the karahi.

Hot, Hot, Hot !!!

Nowhere else serves Curry this – Hot! Careful, do not touch the karahi. We both ate directly from the karahi, why bother decanting? Where was the Oil? This Karahi Gosht may well have been – dabbed – before serving. This was as – Dry – a Karahi as one could hope for.

I could spot this blindfolded at a hundred paces – if that makes any sense, was my opening remark. Karahi Gosht, so many possible interpretations, this remains among the very best. Why? This is authentic Punjabi Cuisine, not Meat chucked into a needlessly blended Masala from – The Big Pot – with nasties added as – Ballast – then served in metal as if that was all that is required. Karahi Gosht at Karahi Palace is an individually crafted work of art.

Sucky Bones were everywhere, well I had two and Marg had one. Bone Marrow, it adds that something extra to the overall Flavour. Flavour we had in abundance, the Methi came across strongly, this was a Herb-rich and Minimal Masala. The Seasoning was as required, the Spice Level kept building. The Chillies in the Naan added extra bite, then I realised that the – Toppings – also included more sliced Green Chillies. No mercy, and it didn’t end there. Every bite into the tender Meat gave individual blasts of – Spice. I had to ask Marg if she was coping. Across the table, the Karahi Gosht had been suitably tempered.

Rashid had delivered a Hector Curry, suitably demanding, not silly. Most importantly, the Flavours continued to come across, Tomato being the dominant Flavour in the final mouthfuls. I have written this once or twice previously – I could eat this every day.

There was a thumbs-up to Chef Rashid, duly acknowledged.

Marg had her say:

I thought … an excellent flavour from the masala sauce, and lovely tender meat. With ginger blasts, and a good sized Chapatti.

Check the – pile of bones.  This was the debris from both Karahi.

The Bill

£20.50 50p cheaper than last time. The price of a Chilli & Coriander Naan is variable, it appears.

The Aftermath

I studied the prepared Dishes on display. Delightful as they appear, I have rarely had these. Perhaps one week I shall make a point of daily visits. However, this Website already covers a fair cross section of the range of Dishes on offer.

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Horsham – Rajkumar – A Curry, eaten in a restaurant

Posted on November 4, 2020 by Hector

Our refuge in Crawley continues, tomorrow has the first flight available home. England goes into Lockdown #2 at midnight, today is the last hurrah, again. Clive suggested an afternoon in Horsham, good for shopping was meant to entice Marg. It was Curry and Bier which was the real plan.

Rajkumar (27 Springfield Rd, Horsham West Sussex, England RH12 2PG) is two doors along from The Malt Shovel which Clive considered to be Horsham’s finest pub. Alighting from the bus, it became evident that The Malt Shovel was no more. I had checked that Rajkumar was open this lunchtime. When we entered @13.15, the staff were quick to tell us they were closing at 14.00. Hector could see no problem.

We were here for one course only, the offer of Poppadoms was declined as the Menu was brought. Whilst I was busy photographing the Menu, Marg was reading the Menu to Clive. To help cut to the chase, I asked – Is there a Dhansak? There was.  For Clive,  Lamb Dhansak (£7.50) it would be, accompanied by a Stuffed Paratha (£3.95). Marg declared she was having two Starters: Chicken Chatt Puri (£4.50) and Onion Bhaji (£3.50).

Another Source showed a photo of a near perfect Paratha, this is one thing I knew I was having today. For Hector, it’s back in the land of the Mainstream, or great British Indian Restaurant. It was a matter of avoiding a self fulfilling prophecy. The Desi Days of Athena are in the past.

The description of the Lamb Korai (£8.95) showed potential, no nasties, however, the Duck equivalent stated otherwise. I checked with the waiter that Capsicum would not appear, this was confirmed. Then I went a step further – Is Desi style possible? Apparently it was. When I then enquired – Is the Bread Chef on? – this fell on deaf ears. A Paratha (£2.95) it would be, regardless. A 750ml bottle of Sparkling Water (£3.70) completed the Order.

Chicken Chatt Puri

The Akash (Helensburgh) aside, I have only ever seen Chicken Chatt served on-the-bone. Clearly, this was not going to work in a Puri. With a Salad Garnish, Marg appeared to have chosen well, this looked to be just the job as the interior photo shows.

Onion Bhaji

Marg admitted that she was expecting – something flat. Bhaji, that great English invention, is less common in Scottish establishments.

I have two Salads – was Marg’s observation before she accepted that she had way more food than she would cope with. Clive and Hector were granted a Bhaji each.

The crispy exterior surrounded the much softer exterior. Earthy, with a slight Sweetness, was my observation, Marg concurred.

Paratha & Stuffed Paratha

Where’s the swirl? The Paratha were a sensible size, both were devoured. Reasonably, thick, there was a sense of layering, but no flakiness. This was not the perfect Paratha I had hoped for.

Lamb Korai

Desi Korai – said the waiter as he placed the Curry on the table.

Topped with Coriander Leaves and three raw Onion rings, the Korai was served in a plate, not a karahi. The Meat count looked good in the decidedly Thick Masala. The majority of the Onion present was finely chopped. This had potential.

The Curry lacked Seasoning, the Spice Level was no more than moderate. The hoped for depth of Flavour was quite simply – not there. Perhaps this was as good as I could have hoped for? No, I always hope for the – Wow! – as witnessed at Taste of India (Athena) three days ago.

A Bay Leaf and part of a dried (smoked?) Red Chilli were unearthed along with one kernel of Sweetcorn. From where had this originated? The Red Masala gave off its Oil to the perimeter of the dish, still no great blast of Flavour from there. The tender Meat had been cut small and was easily managed with the Paratha. This Korai/Karahi would not have worked with Rice. Rice would have masked what little – edge – this Curry had.

An acceptable Curry, the meal was enjoyable. They had tried.

Lamb Dhansak

The metal pot and lack of Coriander Topping were the key features which differentiated this Curry from the Korai. I had to ask Clive if there really was Daal in his Masala, both looked pretty much the same.

There is fire in this – Clive announced, so his Curry was significantly different. He then confirmed an ample inclusion of Lentils.

They must have started cooking this Lamb yesterday – he continued, so truly Tender Meat. When I spotted Sweetcorn in his Masala, I had to to wonder upon the extent to which our Masalas were different.

I would not rule out a return to Rajkumar. Their Methi Gosht (£7.95) may tick the box. Duck Curry always entices, the Balti Dishes again sound interesting. As we finished our meal, so easyJet confirmed that our flight home tomorrow will be on time.

The Bill

£35.05 Restaurant prices, the Bread in particular.

The Aftermath

Whilst Marg and Clive went upstairs to use the facilities, I introduced Curry-Heute to Mein Host. He acknowledged that business is once again going to be difficult, being based on Takeaway only. He survived Lockdown #1, hopefully we shall meet again after Lockdown #2, #3...

Menu extracts

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Crawley – The Downsman – Smoked Lamb Chops!

Posted on November 3, 2020 by Hector

Lamb Chops at The Downsman Curry Club (Wakehurst Drive, Southgate, Crawley, RH10 6DH), one of life’s greatest pleasures. It was fitting that Marg and Hector would join Lord Clive of Crawley at this legendary establishment after our arduous twenty four hours.

We were scheduled to fly back to the UK with Clive and Maggie last week to Gatwick, not the original plan, but easyJet cancelled nearly all of their Scottish routes. After some days at home, a trip to Deutschland was next up, however, the Germans declared that people from the Scottish Central Belt should self-isolate or present an expensive -ve test result on arrival. Fourteen nights in Greece would get around this. A flight to Frankfurt International was our route out of Hellas, but Germany, like Athena is in Lockdown #2. Booking flights from Athena at short notice is very expensive, our best option was a flight to Stansted from Frankfurt International twelve hours after our scheduled arrival. German Hotels have been told to only accept business customers, no tourists. With our hotel booking cancelled, there was nothing for it, find a spot in the airport and sit it out. Imagine an airport with only one shop open. There will now be a gap, to reflect the wait.

Did someone mention Lamb Chops? – I texted to Clive. Clive phoned to confirm the pub’s kitchen opened at 14.00, a table was booked, a necessity.

The Downsman was forcibly closed twice due to Covid outbreaks after Lockdown #1. On Thursday, England goes into Lockdown #2, we have two days before returning to the haven that is Scotland, easyJet permitting.

On arrival Track & Trace was instigated, and our temperatures checked, we are one household.

Clive organised the drinks, for a pub, the Bier range is shocking, Strongbow! I arranged three rounds of Lamb Chops (£10.50).

The Bill

£31.50 Last year a portion of four Lamb Chops cost £9.45. Note, the Lamb Chops are not considered to be a – Starter. I miss the prices in Athena already, however, today proved to be better value than last year.

Plates were brought, along with three Dips. We were advised that the Green Raita was Spicy. Moments later, the sound of sizzling was heard throughout the pub, imagine the Doppler Effect as they approached.

Smoked Lamb Chops

Best Lamb Chops, anywhere? I rest my case – gaze and drool. The photos magically capture the smoke and vapour. Now consider aroma of the Onions cooking on the hot metal platter.

Five Chops, and I would get to eat all five!

The Chops were all chunky, not the skinny ones which some venues serve up. The nodes had been suitably cremated, the Meat glistened. The Thickness of the coating was prominent – yoghurt, ginger, lemon juice and our own homemade tandoori spices.

One Lamb Chop at a time, accompanied by Onions and the Dips. Here we go.

Succulent does not begin to describe the quality of the Meat. Juicy – is a start. Cooked to perfection, the Spice, the Flavours, maybe a tad more Salt in the Tandoori Spice Mix. Gnawing on the bones, times five. Ah, the burnt bits, even more Flavour. Silence befell the table as Marg pointed out by breaking it. The coating was a standout, significantly thicker than the norm. Savour the moment, after the previous twenty fours, we deserved this.

Five Lamb Chops, I could have eaten ten, but Hector le Chef was on duty later.

Marg:

I was ready for that.

Clive:

Excellent as always.

The Aftermath

The waiter said he recognised me, even back from the days of the Ram Club. The Calling Card was given, Curry-Heute would keep him amused for a few hours.

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Athena – Taste of India – BBC – Brilliant Beef Curry

Posted on November 1, 2020 by Hector

November 1st, our last full day in Athena, we believe, and the first Sunday the archaeological attractions are free to enter through to the end of March.  Lockdown #2 in this city commences on Tuesday. The last day of sunshine and sandals in 2020. Hector has travelled aggressively this autumn, we all knew what was coming.

Taste of India (Platia Theatro 22, 10552, Athina) has been on the list of Hector’s Recommended Curry Houses for some years. As with the many Curry Cafes to the west of the Meat and Fish Market, the Dishes of the day are on display. Entering at 13.30, Mein Host talked me through what was available. I managed to resist a rather tired looking Aloo Gobi.

There was Lamb and Beef on offer. Having had my fair share of Lamb Dishes in the last two weeks, both Greek and Indo-Pak, the Beef Curry felt like a change. It is also a Meat I have not had here before.

Plain Basamati was also on show, I asked for Rice, Marg jumped in with two Samosas.

No Bread? – asked Mein Host, not today. How much Bread did I eat with my Tzatziki last night? … and Hector prefers Taramasalata by far.

I joined Marg at the table, Mein Host brought a 1.5l bottle of Still Water. I asked after his son, Daniyal, who has featured in these pages previously. This made the required connection.

The customary Salad was presented with two small portions of Raita. Marg was pleased to see this.

Just how much Raita has gone to waste at our hands lately?

Samosa

These were the last two in the shop as was evident by the above photo. A decent size and well stuffed, but with what? Marg remained uncertain as she ate. The finely grained material she took to be Meat, but she then went back to being unsure. Peas and Potato certainly featured.

The Samosas did not last long. With the Salad to accompany, Marg once again managed to create quite a plateful. Marg was also pleased that the Raita was not as Spiced as it has been at other venues recently.

The Curry and Rice arrived, it has been a while since I had a full on Meat Curry, i.e. not Mince.

Having decanted a plateful of Rice, I somehow felt that I was left with more Rice than I started with. The Rice could have been served warmer.

Beef Curry

A couple of Coriander leaves topped the blended Masala. Compared to my usual Karahi Gosht, this had the appearance of a Mainstream Curry. Arranging the Meat on top of the Rice, even Marg became aware of just how much of it there was. Some fifteen good-sized pieces of Beef were present. When I looked back in the pot, there was only a covering of Masala remaining. This was Minimal Masala in the extreme, that which one hopes for in every Curry House.

The first forkful of Masala and Rice took me aback. This was something truly Special. I tried the Beef, firm yet Tender. Some pieces of fat were still attached, not a problem. The Spice started to build up, the Seasoning was spot on. The Flavours, ah the Flavours. This was another outstanding Athena Curry. Desi/Apna, this Curry was created by the hands of a Chef who knows the big secret. Just what is it that is added to turn the ordinary into something this good? (I appear to be asking lots of questions today.)

I studied the Masala closely. Small flecks of red, Chillies? What was in this Masala? I was not getting the usual Cinnamon/Cumin/Methi Blast which I am used to. This was something else, but still familiar. Peppercorns I did spot, but all this Flavour could not have been from them. Once more I considered the Flavours of yesteryear, no, this had contemporary Flavours. It became a case of stop analysing and just get on with the enjoyment. Today was a reward for all the inferior Euro Curry tolerated.  This Beef Curry was certainly the best ever encountered.

A Takeaway Menu sat on an adjacent table. It’s about time I saw the Menu for Taste of India. This Menu was for Bollywood Masala. I looked at Mein Host.

My other shop.

The Bill

€10.00 Mein Host summoned his lady to deal with the contactless payment. I had to ask:

Did you cook the Beef Curry?

She was proud to admit that she had.

Having declined to come out of the kitchen on our first visit, this time she was more than happy to pose for a photo. Mein Host joined the fun also.

The Aftermath

Later, we walked up towards Syntagma to locate Bollywood Masala (Fokionos 4, Athina 105 63). It was closed. Sources show it to be a more upmarket venue appropriate to its location. If Marg suggests another evening Curry on a future Athena visit, then this will be the place to visit.

Closer to Taste of India, we passed Titas Bangla Indian Restaurant (Diplari 3, Athina 105 52) for the second time. Today I managed a photo, too many chaps dining outside when we first encountered it. So many venues to choose from, all serving Desi Cuisine, Hector Heaven. I’ll never get round them all given that my number of must visit places is ever expanding, and the preference for evening dining remains traditional Greek cooking.

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Athena – Pak Tikka Shop – Grill House – Kofta Anda Day The Earth Moved Sideways

Posted on October 30, 2020 by Hector

There are no surprises for guessing where Hector had his Curry-Heute. We stepped in to Pak Tikka Shop – Grill House (Sapfous 5, Athina 105 53) at 13.20, it was remarkably busy. I had assumed many would be at Friday prayers, instead, these were being broadcast on TV.

Our friendly waiter greeted with thumbs up, he knew why Hector was here. I approached the counter – Kofta Anda? He pointed to one of the trays under the glass counter. I would not have recognised this otherwise. With no Kofta or Egg protruding through the mysterious Masala I deduced there was not much left.

I joined Marg at the table, she had already recognised a fellow diner wading into Chicken Pulao. Our waiter came to the table with the customary large bottle of cool Still Water.

One Kofta Anda, one Naan, one Salad. Marg added – one Samosa.

This would be a replica of our first visit here last year.

The Salad today had two pickled Chillies, these were coming Hector’s way. Marg was about to arrange the Salad on her plate whilst she waited for the Samosa, however, everything had arrived.

Samosa

Why hadn’t I ordered one? I have yet to try them. As stuffed as a Vegetable Samosa can be, look at the size of the piece of Potato inside the fresh pastry. Superb. And given what we paid at the end, no more than €1.00.

It was hot, the filling was very moist, and mainly potato – was Marg’s description – just what I was expecting.

Kofta Anda

The portion appears to be minimal, it is not. Unless one is going to put a whole Kofta or Egg in one’s gob, then what is presented has to be cut up. On cutting each of the three items in four, I had twelve bits to address, a veritable plateful.

The Masala was not the usual Oily Shorva that accompanies Kofta. I surmised that Yoghurt had been mixed in to create a Masala which took me back to the halcyon days of the Lamb Desi Korma at The Village (Glasgow). The Masala looked different from  last year, or maybe it’s the flash that loses the creamy hue.

The Naan today did not have the – Wow! – as in recent visits. Still very good, there was something less here today. Perhaps it was not piping hot when it arrived?

The first dip of Naan into the Masala registered a big Kick, this was Spicy. Desi Korma indeed. All of the Naan would be used to scoop up this amazing Masala. The Seasoning in the Kofta was at the – brave – level. It appeared to be Lamb Mince which was the base in the Meatballs. The Herb content came across strongly, even a Tang, and this was before I tackled the Pickled Chillies. I cannot recall enjoying Kofta Anda as much, and the Curryspondents will know how much I relish this Dish.

Our waiter came over to check all was well.

The Yoghurt in the Masala is wonderful, these are excellent Kofta, the Herbs come through so well.

He left us, again with his winning smile. That was the last we saw of him today, so maybe it will be another year before I can capture his photo close up.

It was sometime after 14.00. Hector came over a bit strange. I felt my body shaking. Surely not a new symptom for the dreaded virus?

Can you feel that?

Marg assumed a large vehicle was causing a vibration. Nothing was rattling. Having experienced this strange sensation three times previously, it had to be:

We’re having an Earthquake.

Marg didn’t believe me last time on Zakynthos. Nobody in the restaurant was reacting. I felt myself wobble again, if I’m wrong, this is not good.

The Bill

€6.00 I am going to miss this food and these prices.

The Aftermath

I asked permission from the waiter who took the cash to take my camera upstairs. This was granted. I was surprised at just how much seating there was. A few chaps were sat in the front seating area, I carefully avoided including them. To the rear, and above the cooking area, lies a large room which would suit mass gatherings.

Pak Tikka Shop – Grill House is quite a place. Outstanding food, great service and unbelievable prices. Is it actually better than the sister shop Pak Taka Tak? Regardless, it is added to – Hector’s Recommended Curry Houses.

I received a text from Lord Clive back in Crawley.

6.6 earthquake in the Aegean Sea. Have you been all shook up?

Confirmation, and sadly lives lost.

Back on matters Covid, the Greek Prime Minister was expected to announce further restrictions in Hellas this afternoon. The Earthquake may have put this back a couple of days. Two more days is all we need.

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Athena – Pak Tikka Shop – Grill House – In Search of Kofta Anda

Posted on October 29, 2020 by Hector

Today, Hector was intent on finding Kofta Anda. Last year this was enjoyed at Pak Tikka Shop – Grill House (Sapfous 5, Athina 105 53) so that was the first place I looked, nae luck. With Marg in tow, Hector looked in every Curry Cafe in the neighbourhood, including the sister shop Pak Takka Tak. It was not to be, though I did find yet another venue on a block I would not normally take. Mian G. Restaurant on Sofokleous has yet to be added to Google Maps, or anywhere else I guess.

Back to Pak Tikka Shop it was, the Keema Matar impressed so much last week, it was certainly worthy of further assessment. There are three young waiters presently working here, one goes out of his way to make you welcome, perhaps he has the best English. Under our masks, there was a mutual smile of recognition.

Keema Matar (€4.00) and a Naan (€0.50) were ordered. Marg asked for – a small Salad. This raised another smile.

A large bottle of Still Water, suitably chilled was presented as before. Sitting with my back to the left side wall at the window, I noticed there is an upstairs. This must be investigated.

Keema Matar

There was the tiniest of Oily rims collecting around the edge of the Mince. Here would lie even more pleasure. Dry, as in Minimal Masala, but suitably – moist, this Keema Mutter had it all. The Seasoning was sensed first as last week, then the Kick. This was one glorious Curry. Mustn’t forget the Bread.

Once again, the Naan was perfection. So light and soft, a manageable size and served whole. Manageable? None would be left, and Hector did not eat it all!

Marg’s Salad was the standard which is prepared in batches and sits on the counter. Marg squeezed the Lemon over the array of Vegetables. The large Pickled Pepper came my way as did one Olive. So generous.

The accompanying plate of Raita became the Salad Dressing. Marg was initially content with her lot. She then started sampling my Keema Mutter.

A big Coriander blast – she declared. Marg was back for more, and more. Despite the Spice Level, Marg was wading in, well, she had three forkfuls, maybe four.

The waiter was over to check on our progress, I pointed to my plate – Wonderful.

It truly was. To visit Athena and not come here would now be unthinkable.

The Bill

€6.00 Yes, that’s all, folks!

The Aftermath

I had to ask – What days do you have Kofta Anda?

Anda Kofta tomorrow.

Guess what? I’ll be back tomorrow, please keep me a portion.

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Athena – Indian Kitchen – The Return Visit

Posted on October 28, 2020 by Hector

It Never Rains but it Pours – is the line I wrote back in the 2014 visit to Athena. On that February day, Marg and Hector had a very impressive Lamb Karahi at Kohenoor down at Keramikos near The Lazy Bulldog pub. Both have closed.

Today we escorted Clive and Maggie up to Syntagma where they took the bus to the Airport, no messing around on the Metro. There was a gathering which required the attendance of many Police, suitably attired to deal with what may follow. We carried on, did a big loop of a walk and were back in the apartment before the arrival of this afternoon’s prolonged thunderstorm.

It was Marg who suggested we have Curry this evening, therefore I thought we should give the Curry Cafes a rest and visit somewhere more upmarket. I was selecting a venue close to Strange Brew Taproom when messages started to arrive – Deutschland is going into Lockdown #2. We are due to arrive in Frankfurt on Lockdown #2 Day, an escape from Deutschland was formulated. Here we go again. However, if flights are cancelled a la The Escape from Polska, there are always the islands in which to take refuge. 

Having lost some ninety minutes and a few Shekels, I decided we should stay local. Indian Kitchen (Apollonos 6, Syntagma, Athina, 10563) had also impressed back in 2014, the year we explored the Mainstream venues around Plaka/Monastiraki. Arriving before 20.00, there was no-one sitting inside, a couple of outside tables may have been served by Indian Kitchen.

We took the table for two at the far end. The waitress brought the Menu, nothing has changed since 2014, same prices, same choice of two Lamb Dishes, both featuring – Capsicum. I raised the matter of the Dreaded Green Mush with the waitress.

Then those dishes are not for you – was the response. No flexibility then, however, knowing that I enjoyed the version – without – previously, Marg was willing to take the risk and opted for the Lamb Karahi (€11.00). Last time, withholding the Capsicum was not an issue.

A Beef Curry  was the alternative, nothing nasty here. The waitress then announced that I could have anything in the Chicken Curry section done in Lamb. Instinctively, Lamb Methi (€11.00) was requested.

Marg would have a Roti (€3.00) to accompany. In my readings before I came out this evening, I had read of an outstanding Paratha, I believed it to be here without checking. Paratha (€3.00) it was. Note the restaurant prices for Bread compared with what I have been paying in the Curry Cafes for the past week. A 0.75l bottle of Sparkling Water completed the Order. I had mooted Rice, the waitress was quick to confirm that we had ordered enough.

With no other customers in the shop, I took the camera for a walk. Two Chefs were in the open kitchen. Open, apart from the protective window between us.

The Bread was presented on a board, both sat side by side, in quarters. Peely Wally or what? The only real way to differentiate the Roti from the Paratha was the buttery sheen on the latter.

I would expect a Paratha to be made with the Butter inside, not simply spread over at the end. Expectations sank. As I ate on, so it dawned on me that this may have been a poor attempt at making the White Paratha which I love. This effort was rubbery, elastic, not the right texture at all. It did the job of conveying Masala from bowl to mouth. Marg managed all of her Roti.

Lamb Methi

Token Coriander leaves and Ginger Strips topped the Herb laden Masala. The Creaminess of the Masala was inevitable, this is Europe. My first dip of Paratha into the plentiful Masala gave the hoped for Methi blast. The Masala was well Seasoned, the Spice Level was Moderate. I rarely ask for – Spicy – so few venues ask, one would think this would be a matter of course. At least I had the correct Flavours.

The food was delightfully Hot, always a plus. Eating from the pot, it was difficult at first to establish the Quantity of the Meat, I counted to double figures, so a decent portion then. Unfortunately, the Meat was far too chewy and added little to the Curry. For once I can state with absolute certainty – the Meat and Masala had only recently been introduced.

Lamb Karahi

The same Toppings featured. The evil Capsicum protruded through the blended Masala. Blended Masala, in a Karahi?

Marg reacted to the Spice Level as often she does, though Marg has been getting better of late. When I tried some of the Masala, it did nothing for me. Hector had his Methi.

My mouth is on fire – was the next utterance. That may have been the case, but Marg admitted that she knows this does no harm and does not last.

Marg assembled a colourful pile of Ballast on the side of her plate. Capsicum of all colours, plus big blobs of Onion. Why do Mainstream Restaurants think that this is what goes in a Karahi? Why can’t the Chefs/Managers visit the multitude of authentic venues nearby and see what the Pakistanis are serving?

I felt it was spicy and a hot temperature. The meat was fairly chewy, there was a lot of sauce. I can’t complain about the peppers as I knew they were coming, but there were two large pieces of onion also. The Roti was more doughy than I’m used to. Filling.

The waitress attended our table four times during our visit. Firstly, to bring the Menu, secondly to take the Order, thirdly to bring the food, and finally to take the money. The customary question was never asked.

The Bill

€30.50 (£27.48) How many venues have the same prices as 2014?

The Aftermath

We left, without ceremony.

With so many better, alternative venues, I doubt if there will be a Visit #3.

Posted in [Indian Kitchen] | Comments Off on Athena – Indian Kitchen – The Return Visit

Athena – Makkah Restaurant (Halal) – and now for something completely different

Posted on October 27, 2020 by Hector

The idea of a Fish Curry at Makkah Restaurant – Halal (15, Anaxagora 13, Athina 105 52) was firmly planted in Maggie’s head after Hector walked in to inspect their Fayre last week. I have lost track of how many times Maggie mentioned – Fish Curry – in the last few days. It would have been just the thing to discover the Fish Curry was – aff.

I used dead reckoning to walk through the streets of Psyri towards Omonia. Walking along Geraniou I reconfirmed the continuing presence of the venues which brought me to this part of town all those years back. Where was Makkah? On consulting Google Maps it was somehow a few streets away from where I stood, strange. Stepping into Anaxagora, behold Makkah! Google have the correct address but at the wrong locus. Hopefully Hector will have this sorted soonest.

The restaurant was empty as we entered just after 13.00, no strange looks this time. Approaching the counter, there was no sign of the intriguing Fish Curry spotted last week, well, hopefully a newer batch. Instead, a much darker Curry was in its place. I verified that this was indeed a Fish Curry, well it had to be, the Fish were whole and shrouded in Masala. All was well.

Marg was not having Curry, she asked for Salad which may well have come anyway. Fish Curry for three was ordered, with Rice for Maggie. I studied the photos of the Bread, the Paratha (€1.00) looked to be the real thing, a change from Naan (€0.50). Note the honourable prices for Bread.

Four small bottles of Still Water were brought to the table by the young chap who would be serving us. We were given the once over by the more mature chap behind the counter, Chef.

We settled in for the wait. The curtain rails surrounding the tables opposite caught the eye. Social distancing in the extreme. The middle chairs at our table for six were blocked off, ladies at one end of the table, chaps at the other. Face masks have to be worn at all times in Athena, even in the street, except when one is sat down in a cafe, pub or restaurant. There is a hefty fine for those choosing to ignore this requirement. Pubs etc all shut at midnight and everyone has to be indoors, between 00.30 and 05.00. Clearly, these must be the most dangerous times for catching Koronavirus. It does mean that there is no late night street noise in Psyri which would otherwise be the norm. No Track & Trace records are being kept.

Assembling the food on the table took quite a few moments. The Salad was bright and bold, look at those Chillies! This was not what Marg had in mind, still she would hoover enough enough to get her fill.

A plate of Basmati, enough for all, was presented. A second was brought afterwards but sent back. Individual bowls of Raita were provided.

The Paratha were huge. Thinner than the norm, Chef had achieved the classic layering and flakiness that makes for authentic Paratha. A bit Oily to start, and very hot, these were just the business. Clive chose to leave his to the end and mop up all that was left. That would be quite some time away, eating this Fish Curry would require skill and concentration.

Fish Curry

A bit – Soupy – around the edges of the plate, the Masala which covered the Fish was thicker with finely chopped Onions and Tomato pulp. This was the real deal, no Blended Masala, this was genuine Desi Cuisine.

I took some Rice because there was so much of it, this soaked up the peripheral Shorva. Some bits of the Salad even made it on to my plate, including a couple of Chillies. I had no knife, the Chillies would have be handled one bite at at time.

I tore a strip off the ample Paratha and dipped, oh yes, this will do. The Masala had the distinctive Flavour of Fish, so often this is not the case.

The Fish had to be treated with the utmost care, else mouthfuls of bones would spoil the eating. Maggie led the way in deboning hers. With the carcasses isolated, the second half would be a much easier affair.

Fish and Rice, Fish and Paratha, Fish and Masala, just Fish, then a bite of Green Chilli, brave. I became less so, eventually Clive balked too.

A bowl of Soup was placed centre of table accompanied by four spoons. We had no bowls. How were we to eat this?

Meanwhile, Marg had selected bits of the Salad, i.e. no Chillies. She had Rice, helped with the Paratha, and was the only one of us to take some Raita. Marg and Maggie were first to try the Soup, Hector formulated a plan.

Approaching a state of exhaustion, the Fish was finished except for the odd bits of skin and whatever. I took some more of the Rice and the Soup and made a shallow creation on my plate. With the remaining Paratha, this was both dipped and scooped. Even more pleasure was therefore extracted from the remnants of the Fish Curry.

Very tasty overall, and most certainly quite an experience.

Maggie:

I was slightly concerned about it being on-the-bone, but I didn’t choke on any and only had to spit out a few. Lots of Fish, not too spicy, could have been a warmer temperature. Harmless soup.

Clive:

It was full of Fish, not a dish for the Queen Mother. You expect a bit of fire in a Curry, they gave us Chillies which livened it up. The quality of the Paratha was excellent.

Marg:

I cheated a wee bit. I asked for a Salad which contained Onion, Cucumber, Tomato and massive Green Chillies, but added Raita to my dish. The Raita was very spicy, but I enjoyed the Shorva added to the Rice, and some of the Paratha.

Marg had done very well out of her – Salad.

*

The Bill

€20.00 (£18.10) A round sum. Whilst other Curry Dishes were priced on the wall, Fish Curry was not.

The Aftermath

The Calling Card was given to the young waiter who didn’t quite know what to do with it. Hopefully Chef will see this later.

I am still taken by last week’s Fish Curry. I’ll be back.

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Athena – Vip’s Desi Fast Food and Biryani – A Quick Snack

Posted on October 26, 2020 by Hector

This afternoon we returned to Athena after three days in the Peleponnese. My fellow travellers had never heard of Nafplio, and were also unaware of the adjacent town of Argos. Nafplio is a Curry Desert, the choice of Bier was also restricted. Anyway, we’re – home – now, back to the land of backstreet Curry Cafes.

With dinner planned for this evening at the always excellent Geros Tou Moria restaurant in Plaka, a quick snack was required after check-in at our apartment overlooking Iroon Square and well, half of Athena.

Having stuck my head in the door at Vip’s Desi Fast Food and Biryani (Menandrou 11, Athina 105 52) last Tuesday, I had established the availability of Chapli Kabab (€2.00). Hector and Marg picked up Clive outside Beer Time and walked the few blocks to the north of Psyri. Arriving at Vip’s Desi around 16.00, all three inside tables were seemingly occupied. One table had food on it but no diner, staff dinner? This was removed, we had the table nearest the door. Vip’s Desi do not serve Curry, the Biryani, however, appeared substantial. Having been introduced to Chapli Kebab during Lockdown, Marg was keen to have this also. Clive mentioned – Donner. It’s not that sort of place – I had to tell him. Seekh Kebab was also posted on the display above the counter, not available today. Three Chapli Kabab it would be.

Two chaps were serving, one dealt with us. No Chips – was Hector’s request, nearly everything in Hellas comes with Chips, we were here for a snack. The chap brought three tins of Pepsi to the table.

We didn’t order that.

It’s part of – the deal.

Only Pepsi or a small bottle still water was available in – the deal. The Pepsi was accepted, eventually we secured polystyrene cups.

Chapli Kabab – The Deal

I had already noted the Chapli Kabab photo on the window, I hadn’t realised that all of this was coming. A pair of Chaplis and a Salad Garnish was anticipated, what arrived was almost overwhelming.

A pile of six round Naans was placed mid table. Three plastic plates then followed each with two Chaplis, Chopped Onions, Cucumber and Raita. Had the Chips been included, there would be no Stifado for Hector this evening.

I tore the top Naan in half and gave it to Clive. It was almost too hot to touch. Light and fluffy, excellent Bread, but not prepared on the premises. Bags of Naan were spotted in the corner behind the counter. Marg speculated about a microwave being used to heat them. No way, the griddle marks were a giveaway. Somehow, as we worked our way down the pile, the Bread had retained its heat. Two Naan were left at the end, we each had eaten more than one, were there actually seven to begin with?

Well fired, the Spice Level in the Chapli Kebab was impressive. An Earthy Flavour came across strongly. I spotted the whole Coriander Seeds in the Kebab, eventually I recognised the – Flavour – as – Cumin. The Cucumber and Onions added – Diversity. The copious Raita added moisture. This was certainly much more than – a quick snack – a meal by any other definition. 

The Bill

€6.00 for the three of us.

The Aftermath

I had engaged our waiter in conversation leading up to the presentation of the Calling Card. On showing him the coverage of Athena Curry Houses, and in particular the many around his premises, Hector’s credibility was recognised.

Vip’s Desi, I shall hopefully be passing this venue for many years to come. Next time I may pop in for a Seekh Kabab, and no Chips!

And so back to Beer Time for the Happy Hour, Maggie will know where to find us.

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Athena – Pak Tikka Shop – Grill House – One Of The Best Days Ever

Posted on October 22, 2020 by Hector

How good can a day be? Firstly we’re not at home suffering the constraints of life in Central Scotland, though as of tomorrow, masks must be worn by all in the street. I think we’ll cope. Still, the Covid numbers in Hellas are a fraction of those in the UK. An Italian Pickpocket team were foiled by Hector on the Metro, they were shamed. I shall hopefully write about an Athena Craft Brewery elsewhere and rave about the wonder that is Dr. Haze by Strange Brew. Then the most favourable the football results, note the plural, and a goal by Kemar Roofe which will be shown forever. Prior to all of this was another Curry which left me wondering why the people of Athena go to Mainstream restaurants when the Curry Cafe scene is so vibrant.

Today, it was a return to Pak Tikka Shop – Grill House (Sapfous 5, Athina 105 53) which is the sister shop to Pak Taka Tak who again impressed two days ago. The intention was to enjoy another modest portion of Kofta Anda, alas, not to be. The chap who greeted and subsequently served us, talked me through the dishes on display: Beef Karahi (€4.00), Karahi Gosht (€4.00) and Keema Matar (€4.00).

Pak Tikka Shop was described to me on my first visit as the – not so spicy – outlet. This was the same Fayre as on offer around the corner two days ago. Mein Host insisted I photograph the remaining Dishes: Chicken Pulao (€3.00) and the various Meats. I returned to the table to inform my fellow diners that I was having the Keema Matar (€4.00). Clive would join me. Marg enjoyed her Vegetable Samosa (€1.00) here last time, two for Marg. Maggie chose the Chicken Pulao. Two Naans completed the Order. It was only on turning the Menu over that the strength of connection between the two houses was revealed. Same kitchen, same Chefs? Time will tell, or a hopefully chatty waiter.

A bottle of Water was brought, accompanied by just the one portion each of Salad and Raita. Marg took control of the Salad, none for Hector. If there’s going to be Salad on this trip, at least make it – Greek.

Keema Matar

This was presented on a plate, not the karahi as in the sister shop. The portion was also appreciably smaller, but this suited Hector. Curry so early? Not even in Manchester. The appearance of the Keema Mutter impressed. Brown, sufficient moisture to consider there being a Masala, the Oil had been left in the tray. There were enough Coriander leaves and stems to confirm the presence of the Herb.

As always, I had to complete the photographic ritual before tucking in. Time to mention the Bread. Three Naans arrived, hot, light and fluffy. As described on my previous visit, the best of both worlds. These Naan are beyond what we would consider – Naan – to be, instead, top quality Pitta, the likes of which is not served in Greece but I have enjoyed over the decades in Israel. Magnificent Bread, and only pennies charged.

Marg was already dipping Naan into my Keema Mutter, she declared it to be much Spicier than she had been served in Pak Taka Tak. Finally, Hector was ready.

Wow! Spice indeed, and the Seasoning. This was outstanding. Every mouthful revealed a burst of Flavour. The huge Coriander blast was followed by Cinnamon. Green Cardamom and whole Black Peppercorns were bitten into, the latter enjoyed. This Curry offered so much. Look back at the Oil in the top right container, this had been withheld. What sat before me was simply perfection, and the Naan just made it even better.

Clive had all this plus a plateful of Salad, courtesy of Marg. Clive acknowledged the Spice and the Flavour, otherwise, he was too engaged to comment.

Vegetable Samosa

An impressive size, the pastry looked fresh and flaky. With the Salad and Raita, Marg had an elegant sufficiency, a lunch.

I had a good helping of the salad with pieces of cucumber and Mediterranean tomato. I used the Raita to give moisture to the two Samosas. The Samosas were fairly spicy, not too bad (eh?), mainly potato with herbs, a change.

Chicken Pulao

Two unrecognisable chunks of Tandoori Chicken sat atop a mass of Rice. Popular in the Curry Cafes at home, I tend to use this Dish as a means of securing Rice to accompany my Curry. On its own it does look a bit – dry – in the unwelcome sense of the word.  The Raita would be a necessary accompaniment. Maggie was happy with her lot:

Lots of rice, peppercorns exploding in my mouth. Not sure what piece of chicken I had … two legs fused together somehow.

The citizens of Athena do not know what they are missing.

The Bill

€15.50 (£13.22) Here, one does pay for the extras, however, this was for four people, still fantastic value.

The Aftermath

It felt a bit previous to ask for photos of the staff, Mein Host was happy to let me photograph the serving area and pointed to the shop title as I did so. A happy chap who speaks better English than anyone at Pak Taka Tak.

We headed through the back streets towards Omonia via Geraniou, passing some of the original venues which sparked the concentration of Curry Cafes in this area.

Pak Punjab Kabab House is not yet on Google, so no address yet. Punjab, Hector’s level of excitement rose. I went in to study the Fayre, same old same old, Karahi Gosht, Keema and Chicken Pulao.

Around the corner, another venue I may have spotted previously.  Today, Hector boldly went where no white man had gone before.

The customers gave me strange looks as I walked straight up to the counter in Makkah Restaurant – Halal (15, Anaxagora 13, Athina 105 52). Something seriously dark sat on the right, I daren’t ask what cut of Meat this was. The tray on the left had something lighter and visibly more complex. Chicken? – I asked. Fish – was the reply.

I’ll be back.

This Fish Curry looks wonderful.

Update

A quote from Clive:

One of the best Keema Mutter I’ve ever had, and I’ve had a few.

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