Athena – Pak Taka Tak – Even More

Posted on October 20, 2020 by Hector

Hector is back in Athena where, despite the midnight closing of pubs, life is more bearable than back in Blighty. Somehow, the Greeks have kept Covid in check better than the British, such that even Scotland has lifted the need to self isolate on one’s return. This trip was conceived months ago regardless, and getting here was not simple, easyJet indeed. Our flight from Edinburgh was the first to disappear, the replacement from Gatwick was also cancelled. Yesterday’s flight was put back a couple of hours due to Greek Air Traffic Controllers, then there was the mystery of the Metro from the airport. The lesson learned: take the Airport bus to Syntagma.

A relatively late night Greek feast meant that Hector’s appetite was not ready for Curry at noon, but if a second meal was to be had, it had to be this early. Hector was accompanied to Pak Taka Tak Restaurant (Pl. Theatrou 24, Athina 105 52) by Marg and Lord Clive and Lady Maggie from Crawley, our English friends were débutantes at this remarkable Athena Curry Cafe.

Prices have not increased here in all the years of Curry-Heute visits. Hector’s default choice at Pak Taka Tak – Karahi Gosht – at €4.00 is almost unbelievable. With three fellow diners, greater coverage of the Menu was possible today. Clive went for Beef Karahi (€4.00), somehow, in Hector’s eagerness to eat, no photo of the Beef Karahi was recorded. Maggie joined Marg with Keema Matar (€4.00) after establishing, courtesy of a fellow customer doing the translating, that Fish (1 piece) (€4.00) was not available as a Curry. The Chicken Karahi (€4.00) was finished already. To keep things simple, I ordered four Naan. Marg asked for a Roti via our translator, I don’t think they do Roti/Chapattis. Maggie announced she cannot eat Bread, Rice was added. Clive put in a bid for a Keema Naan (€1.00).

A large bottle of Still Water was brought to the table with glasses. How often at home do we have to ask for glasses in similar venues? Two plates of Salad were then provided along with two very large plates of Raita. This was all complimentary. How does Pak Taka Tak make a profit?

Marg squeezed the Lemon wedges over the very decent Salad then took but a Soupçon of the Raita. Sadly, the majority of the copious Raita on the table went untouched. Marg took care of one Salad, Hector was trying to sustain what appetite there was.

During our visit, I watched a succession of solo diners devour various mountainous Rice Dishes. It was no surprise when our – portion – of Rice proved to be enough for four, and this was about half of what I had been witnessing across the way. A pile of Naans was presented, Rogni, all very hot and fresh. It took a few moments to spot that the Naan at the bottom was a Keema Rogni Naan. Clive took care of most of this, my sample revealed an earthy flavour. Excellent Bread, over the years I have watched bundles of Naan being taken out of Pak Taka Tak. At these prices, no wonder.

Keema Matar

Previously, I have only seen this on display, not as a portion, but what a portion!

As Dry as Keema Mutter should be, and with whole Green Chillies sitting menacingly on top, this was definitely the real thing. Marg identified Coriander stalks as being mixed through the Curry. Busy with his own monstrous Curry portion, Hector refrained from the usual Soupçon, one day. Marg had devoured a Salad then took care of her Curry and may well have had a whole Naan. At the end, only her Chillies remained, one day.

A very enjoyable meal – concluded Marg – the abundance of salad complemented the Keema Mutter and fresh bread.

Maggie had to contend with her portion of Keema plus the accompanying Rice. Maggie ate way more than her norm.

Very yummy – was an initial remark, leading to – lots of Coriander stalks, big bits of Ginger, Bay Leaves, Garlic. Lots of flavour, huge Rice.

I shall have to try this on a future visit.

Karahi Gosht

There was approximately a half kilo of Curry in the karahi, probably even more. The Oily Masala approached the Shorva typical of Glasgow’s Sheerin Palace. However, with a high Meat to Masala ratio, far from – Soup. This was authentic Desi Cuisine. Ginger Strips provided the occasional blast of Flavour, in this well spiced, well seasoned Karahi. The Meat, served on-the-bone, ranged from melt in the mouth to Tender-Chewy.

Whole Green Chillies featured here also, Black Cardamom was encountered in the mix. Ribs dominated, one slightly Sucky Bone provided momentary distraction.

Having eaten almost an entire Naan, plus pieces of the Keema Naan, there was no way Hector was going to finish all that was in the karahi. There was a sensible time to stop, not too much waste, and only one splash on the yellow polo shirt.

Beef Karahi

The appearance was close to the Karahi Gosht, the biggest difference was the Meat being served – boneless. Clive had this to contend with plus a bed of Rice and most of the Keema Naan, quite a challenge. Somehow he ate all that was on his plate then still had enough appetite to eat more Naan whilst scooping up the surplus Masala left in the karahi.

It was flavoursome, not hot at all, no fire in it, but full of flavour. Very tender meat and plenty of it. Good job we didn’t order a Rice each.

The Bill

€18.00 was asked for initially, then an extra €2.00 was added – for the Rice.

When Marg said €20.00, Clive assumed this was per couple. When reality dawned that we were paying €5.00 per head, our Débutantes were gobsmacked.

The Aftermath

I applauded the staff as I made my way to the door. I couldn’t tell if anyone had remembered me. We’re here for a while, there will be time for a return visit. Maybe then we’ll be recognised.

In our wanderings today around Psyri, new venues were spotted, and one has gone.

Nearest to our accommodation is/was Buddha Indian Restaurant (Karaiskaki 15 & Aisopou 2). Once again this building is undergoing renovation, though the Muriel (sic) suggests it may come back as a Curry House.

*

Around the corner from Pak Taka Tak and next door to Pak Tikka Shop – Grill House (Sapfous 5, Athina 105 53) is Vip’s Desi Fast Food and Biryani (Menandrou 11, Athina 105 52). I’m not sure yet if Curry is sold here but if I feel like a mountain of Rice or, as is more likely, a Chapli Kebab (€2.00) for a snack, Hector will pop in here soonest. Walking up towards the Central Municipal Athens Market aka Meat & Fish Markets is the South Indian – Dosa House (Theatrou 3 Near, Pl. Theatrou, Athina 105 52).

I mentioned Fish Chettinad to the lady sitting outside. I was invited to look at their Menu. Apart from Dosa, only straightforward Lamb Curry and Lamb Korma enticed. What chance the Korma being a Desi Korma?

*

Later, we passed Curry Express (Kolokotroni 37, Athina 105 62), clearly not for Hector.

I have put it to Marg that if Lockdown continues at home, and things stay obviously so much better in Hellas, we move over here for a month. Marg hasn’t said no, yet.

Posted in Pak Taka Tak Restaurant | 1 Comment

Glasgow – DumPukht Lahori – Keep Calm & Curry On

Posted on October 7, 2020 by Hector

Here we go again. On Friday at 18.00, two days from now, licensed premises in Scotland’s Central Belt close for sixteen days. Venues such as DumPukht Lahori (39-41 Paisley Rd. West, Glasgow G51 1LG) can remain open, but will still be affected by the 18.00 curfew. Where does this leave Takeaways? Logically, there will be far fewer people out after 18.00 anyway. Logic? 20% is the figure presently quoted for the number of Covid-19 cases associated with – hospitality – which means 80% are not. Does this not statistically make pubs safer places to be? Moving abroad for a month or so is increasingly tempting.

Marg has declared the Karahi as served at DumPukht to be her favourite, even though it comes with bones. The Lamb Lahori Karahi 1kg (£20.00) is the standard order. Previously, I believe Marg likes the Lamb Peshwari Karahi 1kg (£20.00) even more. Today we chose the latter with a Rogni Nan (£1.50) and a Roti (£1.00) as accompaniments.

Entering DumPukht around 17.00, we would be the only sit in customers. The phone rang constantly throughout our visit, Takeaway orders presumably.

Hi, boss! – exclaimed Aqeel as we entered and took the usual table. I found myself taking the same photos from the same perspective.

Aqeel set about the task of producing yet another wonderful Karahi Gosht. Given the relatively little time to serve this Curry, it must be prepared in advance.

The Breads at DumPukht are cooked in the Pizza oven. The Rogni Nan had no perforations and so had risen slightly. A sensible size, still it would not be finished. The Roti looked huge in comparison, Marg prefers the – plainness – of a Roti/Chapatti.

Lamb Peshwari Karahi

The abundant Ginger Strips were the only Vegetables, no Green Chillies. The array of – sucky bones – looked so inviting. The Oil was collecting on one side of the flat karahi – gravity. Having taken our first helping, both of us began by dipping some Bread in the half Oil – half Masala residue on the karahi. This is where the Flavour is at its maximum – Wow!

The Seasoning was there, it had to be. Approaching a Namkeen Karahi, this interpretation is all about Salt & Pepper. The distinctive Peppery Flavour, which Marg favours, came across. This Karahi looks so simple, if only it was.

Aqeel joined us, he confirmed the Black Pepper used in the creation of his Peshwari Karahi.

The majority of the Lamb was – melt in the mouth, a few pieces required more chewing. At this price, it all goes in. With the absence of Chillies, the Spice Level was well within Marg’s level of tolerance, still more Spicy than the majority of Dishes had in Europe recently. Tomato Seeds stood out in the Masala, one wonders how much, if any, Onion was present.

Of late, Marg and Hector have had no problem finishing the kilo, not today. A Soupçon would be taken home.

Marg described her joy of having yet another Karahi at DumPukht:

I was more adventurous with the sucky bones, even some marrow. I still prefer the small pieces of meat with the peppery sauce and the ginger strips, – and the Roti. An excellent meal.

The Bill

£22.50    We’ll enjoy these prices whilst we can.

The Aftermath

Aqeel was aware that changes were coming, I updated him based on my understanding of Nicola’s latest – not Lockdown – measures.

Bye, Hector – was the farewell  as we walked back out into the daylight. Going home in the dark, when will we be allowed to?

Posted in DumPukht Lahori | 1 Comment

Glasgow – Ambala – Hector is Home, where else?

Posted on October 3, 2020 by Hector

The adage – the best thing about going away is coming home – may be true in the World of Curry. This is especially so when one’s preference is for Punjabi Fayre, not the Euro Curry which has been on offer in the past two weeks in Deutschland and Polska. I suppose Euro Curry is not much worse than what prevails in the UK Mainstream Curry Houses.

Had Hector been dining alone, then Karahi Palace would have been today’s venue of choice, a half-kilo at Ambala (11 Forth St., Glasgow G41 2SP) is on the steep side.

Mags and John were willing co-diners, two kilos of Lahori Charsi Lamb Karahi (£24.99) were ordered yesterday, one – on-the-bone -, the other – boneless.

John still prefers the full quantity of the boneless, his plan was to eat what he could then take the surplus home. Hector and Mags sharing a kilo is now tried and tested, as is Hector and Marg. Marg had finally found a hockey ball needing struck this afternoon.

The rendezvous at Ambala was at 14.01, not a typo, just someone’s OCD. Marg dropped Hector off at the top of Forth Street very early. The rain was pouring down, Poznan, Warszawa, Kraków, Glasgow, as long as it’s only the rain that has followed me for the last week then all is well. Refuge was sought in the Strawberry Garden Cash & Carry next door which is always busy and has been understood to be a greengrocer. Strawberry Garden sells everything associated with Curry making, including a non-non-stick Tawa which Hector will be back to liberate as soon as the rain stops.

Entering Ambala, the place was empty, I took a window seat, quite a treat. I was hoping to put a face to Zaheer who promotes Ambala vigorously on social media, it was his able assistant who would look after us this afternoon. This chap I have known for ages, it is about time a name was established.

A new Menu was on the tables, I was assured it was the same as the previous one, except printed on blue. This I can confirm, prices remain the same. I was not missing the opperchancity to establish why the Karahi Gosht at Ambala has been in a different league this year. Mein Host admitted that there is a new Chef, Rizwan. He also told me – The Boss – had recently been to Pakistan and has learned – a few things. Having watched many a video on how to make Karahi Gosht, Hector is still nowhere near recreating the appearance and flavours of what is presently served at Ambala.

I completed the Track & Trace form on behalf of the three. Hopefully our seating arrangement would be within acceptable parameters.

*

All assembled, it was time to confirm the Bread order: Chilli & Coriander Naan (£2.99) for Hector, Tandoori Roti (£1.20) for Mags, and Chapatti John kept it down to four Chapattis (£1.30). Last time the waitress told us Chapattis were not available, weird. So today, John had his kilo of Boneless, to himself, and a bundle of Chapattis, all was set.

The Chapattis were served whole, the Naan and Roti in quarters. Why do I keep forgetting to ask for my Bread to be served – whole? The Coriander was lost in translation, however, the Chilli Naan was excellent, only a scrap was left, so Ambala have theirs judged to being a manageable size. The centre was compressed, the edges had risen, yum.

A Salad and two Dips accompanied the Order, a welcome touch, especially as Black Olives featured prominently plus two styles of Pickled Chillies. The Dips remained untouched.

Lahori Charsi Lamb Karahi – boneless

Lahori Charsi Lamb Karahi – on-the-bone

This is what Hector lives for. Topped with sprinklings of Coriander, copious Ginger Strips and slices of the large Green Chillies, the Oil was already separating from the Masala as the Karahi were presented.

The Lamb was simply Wonderful, Soft, bursting with Flavour. The bone count was decidedly favourable. The so-rich Masala had such a distinctive Flavour, and with the Chilli Naan, packed a good punch too. Everything just worked so well together, the Salad contents adding further Diversity. Every mouthful was sheer pleasure. The Spice was well judged, needless to say the Seasoning was – brave – and as such all the Flavours worked in synergy to create another Ambala masterpiece.

The kilo proved to be just the right quantity, we would not leave wanting more, we would not leave stuffed. John was tested; I’m sure it was less than a half kilo that was sent for Takeaway … along with one Chapatti. Such restraint.

Fantastic quality and value – remarked John – a classic Karahi.

Full of flavour, spice just right, lamb very tender and delicious – added Mags.

Mein Host had asked twice during our meal if there was anything else we desired. What more could he do?  Dessert was out of the question.

The Bill

£58.07   Consider that this was effectively purchased for four.

The Aftermath

I had asked if Chef Rizwan was willing to make an appearance, not only that, he was happy to oblige for a photo.

Welcome to Curry-Heute, Maestro.

Update, Monday, October 5, 2020

It is mine…

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Kraków – Spice of India – + other Curry venues in and around Kazimierz

Posted on October 1, 2020 by Hector

Something is happening in Curry-World Polska. I have already mentioned the doubling of Curry Houses in Poznan as observed at the start of this trip. A similar occurrence has  happened in Kraków.

There is now a veritable axis of Curry Houses along Starowislna leading across the Vistula to the impressive Zayka. Sadly, the venue I was hoping to return to – Parampara Indian Cuisine & Culture – has gone. The long recommended  Indus Tandoor have opened a second branch in these premises. The lady Chef at Parampara could cook, this is a major loss. It is going to take Hector years to get around the new venues. Spice of India (Starowislna 48, 31-035 Kraków) was chosen for this evening.

Leaving our accommodation in the heart of Kazimierz, we encountered Everest Curry which has yet to make it on to Google Maps. Everest Curry, an Indian-Nepalese venue, is around the corner from Craftownia, the multitap Craft Beer pub. Similarly, Mural Kazimierz (Nowa 3/4, 31-056 Kraków) is close to Strefa Piwa, another of Hector’s favourite Craft Beer outlets in Kazimierz. Mural is a snack bar, neither of these venues will be high on Hector’s must visit list.

Starowislna runs down the eastern extremity of Kazimierz, closest to the Vistula is Manjurani (Starowislna 97, 33-332 Kraków). Their online menu shows great potential. Northwest of Dietla one finds Indian House (Starowislna 17, 31-038 Kraków) who also have a worthy menu.

To the west one finds two well established and adjacent venues Gate of India (Stradomska 11, 31-068 Kraków) and Bhajan Cafe (Stradomska 17, 31-068 Kraków), the latter is Vegetarian.

After two days of schlepping around Kraków in the rain, it was Curry o’clock. Other sources had made Spice of India appear to be the most attractive of the above listed venues.

One lady customer sat alone. We took a table in the otherwise empty restaurant. The Menu was brought, the waiter told us that they only had – Soup – for Starters, no Appetisers.

The Lamb and Fish pages were extensive. Fish Methi (33Zl) was a possibility despite the Masala having a nut base. Cashew Nuts is usually associated with – mild – but can also be an excellent – thickener. Lamb Bhuna Masala (42Zl), their signature dish, slow cooked, had me won. Veg Pulao Rice (15Zl) would accompany. For Marg, Lamb Rogan Josh (38Zl) accompanied by a Tandoori Roti (8Zl).

The waiter came over to take the Order.

We have no Lamb.

Goodbye.

The Calling Card was handed to the waiter as we left. It’s a Thursday night and major parts of the Menu were not available. This is a venue I shall never take seriously. I doubt if it will last long. And so to Indus Tandoor (Starowislna).

Spice of India menu extracts

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Kraków – Indus Tandoor Restauracja indyjska Kraków – Starowislna

Posted on October 1, 2020 by Hector

I raised my head enough to photograph the doorway as we entered Indus Tandoor Restauracja indyjska Kraków. Despite having passed earlier in the day and seen the Indus Tandoor logo, the penny didn’t drop.

I like your t-shirt – said the waiter as we took our seats in the empty restaurant. A good start.

These were the premises I had most looked forward to visiting on my next return to Kraków. I had finally arrived in Kraków six months after my first attempt of 2020. Was Parampara Indian Cuisine & Culture still operating here back in March?

How long has Indus Tandoor been here? – I asked the waiter. His reply was along the lines of a previous uptown business moving down here. He was aware that there had been a lady Chef working on these premises, but was unaware of what became of her.

Marg was reading the Menu whilst I photographed it. Bell Peppers – were quite a feature of too many dishes for my liking. Having just been forced back out into the rain, Hector was in no mood to accept anything other than the best Curry the restaurant could provide.

I outlined all of my parameters, the waiter pointed to the photograph on the far wall. He considered the Curry bottom left, bottom right was what Hector had in mind. The Masala had to be brown, thick, minimal, and contain no Capsicum. Lamb Palak (34Zl) was the agreed Curry, above Medium Spice. I told him I had the British Spice Scale in mind, not the Polish. Vegetable Pulao (12Zl) with the same caveat, would accompany.

Marg had found Keema Mutter (26Zl), one of her favourite Dishes. A Tandoori Roti (5.50Zl) would accompany. Marg also declared that she desired a Mango Lassi (12Zl) in addition to our usual Sparkling Water (10Zl). Only 330ml bottles were available.

Whilst we waited, a string of deliveries were arranged and collected by some of the many chaps who had cycled past us during our two days in Kraków. Bars have been quite busy, the restaurants we have visited, quiet, eerily so. Does nobody dine out any more?

Hot plates were presented moments before the arrival of the food.

The portion of Vegetable Pulao was substantial, a third would be left, Marg was unable to help out due to the mass of food that came her way. With a healthy dose of Carrots, Peas, Green Beans, Broccoli, Cauliflower and Paneer, this is exactly what was required to add Diversity to any Curry. The temperature of the Rice was little more than tepid, a pity, this would detract from the overall enjoyment.

The Tandoori Roti mystified. The buttered Bread had risen to a thickness way beyond a Roti. With the burnt, puffy bits, Hector would have been proud to serve this, whatever it was. The – Roti – remained soft, an excellent piece of Bread, but not from any Roti encyclopaedia that Hector has encountered.

Lamb Palak

I should have expected the Creamy element of the Masala which is common across mainland Europe. Always a risky order, the Spinach was not overdone, there was plenty, but a true Masala was present enhanced by the pieces of cooked Tomato.

Any complaints? – asked the waiter, whose friendly, jovial manner came across well.

Not yet – was Hector’s reply.

On decanting the Meat, the quantity impressed, it was well into double figures and large pieces too. Chewy at times, the flavour of the Lamb came across well, I liked the Texture. The Spice Level felt non-existent to begin with, but grew as I ate. Above medium? What is their – medium? The Seasoning was also at a low level. I had hoped that the Paneer may have helped the Curry here, alas that was not to be. The Paneer was a bit rubbery. I dug up first a Black Cardamom then a Green Cardamom, the Flavour of both came across strongly. Again, the Spinach was not in one’s face, well balanced.

My major issue with the meal was the temperature, or lack of. The Vegetable Rice was not warm enough, the Curry may even have been cooler in parts. Hector appreciates having his food served as warm as can be, this was a major let-down. Had the dinner plate not been hot at the start, I may well have sent the lot back.

Meanwhile, across the table, Marg was having an entirely different experience.

Keema Mutter

Here was the Dry, Thick Curry which Hector covets.

Hot hot! – exclaimed Marg as she took her first intake of Roti and Mince.

There was a mass of Mince and finely chopped Onions here, this appeared to be the perfect interpretation of Keema Mutter. Marg assured me Peas were present. On taking my usual Soupçon, it hammered home how – cool – my Curry was. The Flavour here was full on, Tomatoey, and the Seasoning was very apparent. This was a Curry to savour.

Marg encountered a Cardamom – a small one – as she described it.

Green?

I’ve just eaten it.

Oops.

A great salt taste – continued Marg, was she winding up Hector?

The quantity was clearly going to beat Marg, a dilemma. The Keema Mutter was too good to waste. I resolved to finish the Meat in my Palak and abandon any hope of tackling more of the Rice that remained on my plate. The surplus Keema came across the table.

Now I really got to appreciate this Curry. The Tomato Flavour was wonderful, the Spice pitched at a decent level, Marg hadn’t made her usual comment. The Flavours here were the closest to home we have encountered on this trip, close to Punjabi Fayre. This Keema Mutter was as good as one can get, and definitely the best Polish Curry had on this trip.

Marg even waxed lyrical:

It was a meal full of flavour, with extra tastes to complement the minced lamb. A hearty meal, with heat and spice at a good level to make an excellent dish. I enjoyed the Roti as well.

The Bill

101.50Zl (£20.64) Good value.

The Aftermath

On asking again how long Indus Tandoor had been here, the penny finally dropped. I had photographed the relevant parts of the Menu without studying the layout too closely. In the Soup section – My Speciality, later the Kadhai Fish which Hector has been enthralled by for many years was there. This was Indus Tandoor #2. Marg and Hector had stood metres from the mother shop on Tomasza earlier today when we had our Hot Chocolate indulgence at Marg’s favourite – Camelot Cafe.

Our waiter has been in Polska for two years having come straight from Nepal. Everest Curry nearby, is Kraków’s newest Curry House, a Nepalese outlet. There may be a connection in all this and the sudden expansion in numbers of Kraków Curry Houses.

Menu extracts

Update, Friday, October 2, 2020

For those who wondered … we arrived back at Edinburgh Airport, 15 hours and 48 minutes before having to self-isolate. On our next trip, we may well have to.

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Warszawa – Rasoi Restauracja Indyjska – Paratha!

Posted on September 28, 2020 by Hector

This is Hector’s second attempt at touring Polska in 2020. Warszawa, a city Marg has never been to, where Hector was due to meet Dr. Stan back in March, and subsequently The Rickmeister to see Steven Wilson around this very date.

Previous visits to Warszawa have been brief, as with this one, two days maximum. Coverage in Curry-Heute is therefore minimal, and likely to remain so, there ain’t a lot to see in the Polish capital.

Rasoi Restauracja Indyjska (Chmielna 98/15, 00-801 Warszawa Polska) was long overdue a visit. Located across from Warszawa Centralna, Rasoi is easy to spot, but difficult to access, try negotiating the underground passageways. Rasoi is also close to Restauracja ukrainska U Siostr where I have dined twice. The excellent Eastern European Fayre is highly recommended, and also gives proof that Hector does not just eat – Curry.

Arriving at Rasoi around 13.20, only one small table for two was free. This is clearly a popular place at lunchtime, their 20Zl Menu being the attraction. On Monday’s it’s Navratan Veg Korma or Chicken Curry. Marg was going to have her usual – Starters – but on seeing what everyone else was having, took the Veggie option. She also asked for a Roti instead of the very thin Naan being served to our fellow diners.

On standing up to collect the Main Menu, I was told to sit back down, they would bring it. Mein Host was manning the counter, his lady and presumably their daughter doing the fetching and carrying.

On finding the key section of the Menu, Mutton Methi (32Zl) proved to be irresistible. How long is it since the favourite Herb has been encountered, especially in Europe? To avoid just – Meat & Sauce – I decided to go for it, a Veg Parantha (12Zl) would accompany, no Rice. Only 330ml bottles of Sparkling Water (5Zl) were available, two were ordered. As I have being doing over the last few days, I showed Mein Host a photo of Capsicum on a well known and reliable Curry Blog. He assured me that all was well.

The couple on my right departed, their places taken almost immediately. The lunchtime option was ordered, their meal served and finished before ours arrived. Not only do Rasoi have an efficient conveyor belt which suits those on their lunch break, it also shows that Hector’s Curry was being properly prepared.

Navratan Veg Korma

Vegetables with Indian Cheese – says the menu. The Korma featured Paneer, Sultanas, Almonds, Broccoli, Peas, Green Beans and Carrot in a mild, Creamy Masala. In addition to this, was a Roti served in quarters, a decent portion of Rice, and a Soupçon of Coleslaw. All this for four quid! No wonder Rasoi is popular.

Perfumy – was Marg’s first pronouncement. The lady who was only going to have a Starter ate the lot.

Very creamy, it was light and sweet, full of different vegetables and the Paneer adding different textures to the dish. The rice and Roti went well with the thin sauce.

*

Mutton Methi

Regular readers will know that Hector fears being served a mass of Herbs and no Masala. The Yellow, Creamy Masala took me aback, yet I have seen this in Europe previously. The Masala was thin at the top of the dish, the pieces of Meat were small. Towards the base, the Masala became appreciably thicker and the pieces of Meat much larger. There was a lot of eating here, the Meat count was well into double figures, ordering a la carte felt justified.

Veg Parantha

I instantly forgave the fact that the Paratha was served in four pieces. On lifting one sector I was surprised by the heat, careful, Hector! The Paratha was seriously thick, I pulled back the top layer to reveal what was in effect, a Vegetable Curry inside. The Vegetables present in Marg’s Korma were here along with fresh Coriander. I couldn’t have asked for any more, this was a meal in itself. Whilst the abundant Masala may well have been better suited to being eaten with Rice, to have missed out on this Vegetable Paratha would have been a catastrophe. Without doubt, this was one of the best Vegetable Parathas I have encountered. I would strongly recommend that anyone dining here must try it, even to share. I doubt that many individuals could eat a whole one. Hector tried, and failed. Marg too recognised the quality, but was already full due to her own feast.

The Masala was piping hot also, the Meat was so soft and unlike Taj Mahal (Gdynia), I was certain this was – Lamb. This was probably the best Lamb I have had on the trip. There was Spice, there was Seasoning. Marg took a dip of Paratha and Masala, – too spicy for me! The Spice Level was pitched perfect for the Hector. Not a huge fan of Creamy Masalas, it was a case of – get on with it. The Methi registered on the palate, a so familiar Flavour. I could see flecks of Herb strewn through the Masala, this is how I like my Methi Gosht, I had to wonder if Chef had a pot of Brown Masala somewhere.

I bit into a green Cardamom, not a good thing to do. The thickness of the Masala towards the base of the pot intrigued. Possibly pieces of diced Onion, certainly pulped Meat, the bottom of The Big Pot had been scraped. Again I remind the reader that I have ordered – Curry – not – Karahi. Soupy, yes, but that can be the nature of the beast. At home I may well have been raging had I been presented with this Creamy Masala, this is Europe, this is how it is. The Paratha and Spicy Masala worked so well together, I would certainly have this again.

Having observed the photography and no doubt appreciating that I was spending twice as much as my fellow diners, Mein Host came over to ask the customary question, we were the only diners approached:

Everything is OK?

Your Paratha is wonderful, it’s a whole Vegetable Curry inside the Bread.

Thank you very much.

The Bill

76Zl (£15.13) Great value.

The Aftermath

I went up to introduce myself and Curry-Heute. Mein Host already knew how much we had enjoyed our meals, and so knew that when written, this review would be positive. I mentioned my love of Punjabi Cuisine in particular to test his reaction. He is from Haryana adjacent to Punjab. This makes me wonder what else might be available at Rasoi by arrangement. Perhaps a local will tell me?

Hector was obliged by the family assembling for a photograph, this always adds a welcome conclusion to any review.

Lunch Menu

Menu extracts

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Gdynia – Taj Mahal – Four Years Later

Posted on September 26, 2020 by Hector

As will become apparent, Hector and Marg are now on a whistle-stop tour of Polska, a country with one of the lowest Koronawirus rates in Europe, but word from back home today – it is rising. Onward we go, Kraków or bust.

This was Marg’s first visit to Gdansk–Sopot–Gdynia, last night we dined in style at Restauracja Fino (Grzaska 1, 80-833 Gdansk), Polish Fayre at more sensible prices than our recent Berlin extravaganza. The model for this trip is Curry on the days we don’t change cities. One cannot have the pleasure of a train journey and a Curry on the same day, then nothing on the next, though there may be one exception to this .

Curry in Gdansk has not impressed, however, Howard and Hector were challenged by some authentic Indian Cuisine at Taj Mahal (Antoniego Abrahama 86, 81-001 Gdynia, Polska) some four years ago, therefore not long after Marg and Hector were in India.

After a pleasant afternoon in Sopot, we headed up the line to Gdynia. Taj Mahal was surprisingly busy when we arrived around 18.00. A waitress was dealing mostly with the outside tables, a waiter the inside. He showed us to a window table. Moments after we took our seats, a group of women across from us stood up and burst into song, different. Unfortunately this meant the wean in the pram was now awake, could it scream, screech? Was anything done about it? No. At times this was quite unbearable. Why do people have no regard for their fellow diners? Anyway some feature in this photo and this was their table. There was further annoyance.

Determined to avoid – Peppers – as they are translated on Polish menus, I again showed my stock photo of Capsicum. The waiter was not for having any tweaks, if the Menu said – Peppers – then – Peppers – you were having. This included the Chilli Fish (42Zl) which I had my mind set on. I consider this to be totally inflexible, what about – cooking to order?

Marg chose Roghan Josh (36Zl) whilst Hector took the risk with Mutton Vindaloo (43Zl). Marg asked for – medium spice – whilst Hector asked for – Spicy – but not – crazy. Hector knows what this place is capable of serving. We would share a Naan (7Zl) and Navrattan Pullau (20Zl). The waiter was happy to accept the request that – Peppers – should not appear in our Vegetable Rice, typically they do not which begs the question… Sparkling Water completed the Order, the waiter offered a litre or a litre and a half. The litre would do, I had spotted Sparkling Water on the Menu being charged at either four or eight Zloty, we would see.

Last time we were given complimentary Poppadoms and Dips, not today. We’re not doing to well, other Curry Houses are available in Gdynia, quite a few to be explored actually. The jug of Sparkling Water impressed, the continuing noise from the table opposite did not.

The Navrattan Pullau was wonderful. Piled high in the dish, there was easily enough Rice for two to share. Topped with sliced Almonds, Peas, Green Beans, Potato and Broccoli also featured. The Vegetables which should be crisp, were, whilst the opposite maintained. The Naan looked pale and was served in quarters. It had risen enough and was light and fluffy in parts. I would be happy if I had made this Naan, and it was definitely way better than the pathetic offering a few days back at Berlin’s most expensive Curry House.

Mutton Vindaloo

Served in a small karahi and placed on a candle-heated stand, the Curry looked worryingly – red. A slice of Lemon topped the viscous, blended Masala along with a sprinkling of Fresh Coriander leaves and stems, plus Ginger Strips. Apart from the artificial (?) colour, this Curry looked as good as one might expect. On decanting the Meat, I counted well into double figures, so the small karahi was deceptive. Where was the Potato? A Vindaloo without – Potato?

There was instant blast of Flavour from this very well Seasoned Curry. Whilst this impressed, the Flavours from this Curry did not bring back the memory of India that its predecessor had done. Whilst Hector may struggle to describe Flavours, the memory banks have them all stored.

The Mutton was poor. Cut to almost uniform size and shape, this resembled that which comes in a big bag in a freezer shop. The Texture was mostly wrong. I have to at least question the quality of what was served, only Chef knows the efficacy.

Meanwhile, weans from another table were running riot up and down the restaurant, cue more screeching from opposite. The enjoyment of Hector’s Curry was being impaired.

After a time, a slight tanginess emerged from the Masala, the Vegetables were adding the required – Diversity. The Spice Level was pitched well, a Spicy Curry, not over-demanding. Despite all that was going on, this was a Curry to be enjoyed. Every grain of Rice, every morsel of the Mutton Vindaloo was consumed, and the remaining Naan wiped the karahi clean. When the waiter, who appeared to be quite harassed at times, asked the customary question, I had to answer – Yes. (despite the meat)

Mutton Roghan Josh

The absence of Lemon slice was the identifying feature of this Curry, again too – red. For comparison purposes I dipped some Naan in the seemingly identical Masala.

More Tomato perhaps, and no noticeable – tang. This Rogan Josh was evidently not of the – Creamy – interpretation. The Spice Level would suit Marg:

The rice added great texture to the tomato flavoured Rogan Josh. I enjoyed the plain, crispy Naan.

Marg must have been carefully choosing which pieces of Naan to have, leaving Hector the ones which suited most.

Plenty meat, plenty sauce, plenty rice, an enjoyable meal.

As intimated above, we cleared the lot.

Firni no more

Marg felt she had room for Dessert. Firni (18Zl), a Rice Pudding with almonds was her choice from three. There was no Firni, and so no Dessert.

The Bill

122Zl ( £24.76) The Sparkling Water was 16Zl, charged as four units, each at 4Zl.

The Aftermath

The restaurant was empty by the time we had finished, the staff had disappeared also.

Menu extracts – the prices have remained the same for four years

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Poznan – Taj Mahal Restauracja Indyjska – One of Nine New Curry Venues Located

Posted on September 24, 2020 by Hector

Hector and Marg have moved on to Polska. Steven Wilson was due to perform in Warszawa, the tour was cancelled, but with Koronawirus figures here appreciably lower than in the UK, we decided to come anyway and revisit some favourite places. Last night was another memorable experience in Poznan, courtesy of Szymon, Mein Host at the magnificent Craft Beer House – Piwna Stopa. That story may be told elsewhere, eventually.

Poznan’s longest established Curry Houses have already featured in Curry-Heute. What has been served in this city is typically above the Euro average, and certainly better than what passes for Curry in some Berlin establishments. I was surprised to find so many new venues on Google Maps, have the Poles become obsessed with Curry? It is going to take many more visits to Poznan to review these, ah well, I’ll be back. Today we walked around Poznan visiting every venue not already covered in Curry-Heute, that deserves a post in its own right. The choice for today’s Curry was Taj Mahal Restauracja Indyjska (Wielka 22, 61-775 Poznan, Polska) located a block or so east of Stary Rynek, the main square in the Old Town. A chap was sitting at the table outside, it felt a bit strange when we took the small table at the window and could watch him dipping his Bread into his Daal.

The waitress brought the menus, one was the rotating lunch deal, the other the a la carte. The Fish Curry (28Zl) tempted, however, the photo of the Lamb Kadai (30Zl) suggested a more complex Dish.

I showed a photo of Capsicum to the waitress, Hector carries one everywhere – I don’t want to see any of these. Rice was not inclusive a la Deutschland, Jeera Rice (8Zl) would accompany. Marg took the Pakora option – Chicken Pakoda – (16Zl), had she read the translation she may well have changed her mind!

I think something has to be fixed here, unless it is – snake – they are serving. By the end we would order three 0.5l bottles of Sparkling Water (6Zl), it’s warm here in Poznan, 25ºC today.

With my back to the room, I had to carefully time the photography. Mein Host was doing paperwork at the far end of the long, narrow room. The main table was set for eight. Eight people out dining together, last night I saw fourteen, things are different here. Serving staff are all wearing masks, however, there is no Track & Trace. Koronavirus numbers in Polska are manageable, the country went into Lockdown a week before the UK, I know, I was here!

Chicken Pakoda

Eleven pieces of Chicken in batter were accompanied by a Mint Sauce. A decent portion then for three quid. Marg reported the Spice as missing, bland and dry was her take:

It was fine, you forget that chicken is quite dry, bland. The sauce was good, minty and refreshing.

I still find Vegetable Pakora and Fish Pakora to be more satisfying, Chicken Pakora I don’t get.

*

The Jeera Rice was a classic Euro portion, way more than one person could handle. The Cumin Seeds were black, I deduce they had been dry roasted, the Flavour from the Rice therefore was quite pronounced. Marg helped herself to the surplus Rice, and also liberated some of the surplus Masala.

Lamb Kadai

I have had to remind myself, and others who commented on another medium, that I had ordered – Curry – not – Karahi. This is what a decent Curry looks like, Meat in a viscous, blended Masala. I counted seven pieces of Lamb, not a big portion then, but then realised that six pieces were quite large, so substantial after all.

It was the Cumin Seeds which registered first, without these this Curry would have been quite different. I tasted the Masala left on the karahi, a slight tang felt pleasant on the palate. I bit into a Black Cardamom, never a good idea. The Spice Level was moderate, the Seasoning was at an – OK – level.

It was the Lamb which made this Curry a winner. Tender, but still requiring a bit of chewing, it definitely was adding to the Curry. This Meat gave off so much Flavour, it felt as though it had not just met the Masala moments before serving. The Cumin Seeds became a dominant Flavour, perhaps Chef had overdone them? Still, Hector had ordered Jeera Rice because he enjoys Cumin.

Far from being outstanding, this was still a damn, decent Curry. I would have no hesitation in returning to Taj Mahal, however, with so many more venues in Poznan to explore, it may take a while.

The Bill

69Zl (£13.80) Somehow, it’s still 5Zl to £1.00.

The Aftermath

I gave the Calling Card to the waitress then enquired about the history of Taj Mahal.

How long have you been here?

Three days – was the reply.

The Calling Card was taken to the far end of the room, Mein host presented himself and thanked us for coming.  Taj Mahal has been  in business for two and a half years.

And so our walk around Poznan continued…so many Curry Houses, and two phantom ones.

… and you may have noticed, the adverts have gone.

Menu extracts

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Berlin – India Club – A Night to Remember

Posted on September 21, 2020 by Hector

Michelin Guide – two words that have never appeared before in Curry-Heute. Yes, Hector is back in Berlin, ten days after returning to Blighty, this time with Marg. Tonight we dined – in style – India Club (Behrenstraße 72, 10117 Berlin Deutschland) a restaurant which is actually in the Michelin Guide and perhaps reminiscent of the hotel restaurants in our tour of – The Golden Triangle – in 2016. Northern Indian Cuisine – is what is advertised, a departure from Hector’s usual Punjabi Fayre. Would India Club match the – authentic Indian Cuisine – served at Niros (Jaipur) or Gulati (New Delhi)?

India Club is located minutes from the Brandenburg Gate and opposite the Holocaust Memorial – Denkmal für die ermordeten Juden Europas. The exterior of the building is presently undergoing renovation, the heart sank as we reached the scaffolding, where was the entrance?

Aha, it’s within the building, but not open at lunchtime. We resolved to return after our afternoon in Potsdam.

Entering just after 18.30, we were greeted at the door and asked if we had a reservation. Indians inquiring about a reservation always amuses. Only three tables were occupied, we were shown to a table for two well away from the other diners, however, the next couple in were sat beside us. Track & Trace dealt with, it was time to study the Menu.

The A3 laminated sheet was next to impossible to photograph due to reflections. The Menu was on the brief side, eleven main courses, only two of which were Gosht and one Battak. As ever, I studied the descriptions, – Paprika – was clearly mentioned in some, but not in the Lamm or Ente Dishes. Assam Duck Curry (€27.00) became Hector’s choice. Aloo Battak, Potatoes were specifically mentioned in the description, therefore less chance of encountering the dreaded – Green Mush. Marg pushed the boat out further – Balti Meat (€29.00). I shall give the Reader a few moments to take stock. The prices were effectively double what one might expect to pay in a Berlin Curry House, could the food be twice as good? Actually, being the twelfth Berlin Curry House reviewed in Curry-Heute to date, I have yet to find anything truly outstanding, competence has become the standard which pleases. A Naan (€4.00), Saffron Pulao (€5.00) and a 0.75l bottle of Sparkling Water (€8.00) completed the Order. Aberdeen prices for the Sundries then? I shall take another moment to reflect on my enjoyable Aloo Gosht at Sheerin Palace (Glasgow) a few days back for £6.50, including the Roti. To be fair, the location of India Club is certainly high rent, the restaurant is located in the same block as the British and US embassies. I wonder how much of my income tax has gone towards paying for British consular officers to nip out for a Curry? Consular officers – two more words making a first appearance, Hector, what are you on?

The waitress took the Order. I did my best to establish – no Paprika/Capsicum. She returned a few minutes later for further clarification, yes Black Pepper, Chillies etc. are fine, just no – Ballast. I asked for my Curry to be – above medium Spice, Marg asked for Medium. My – medium – was based on Curry as served in India, not Deutschland.

The Sparkling Water was brought to the table and a dribble poured into our respective glasses, the bottle was then placed out of reach. We had little choice but to finish what we had and wait for the waiter to fill us up.

Poppadoms and three Dips were presented. The cone shaped Poppadoms had the embedded Cumin Seeds which prevail in Deutschland. The Mango Dip had a definite kick, the Tamarind was refreshing, Marg had the Mint. It seemed sensible to try and fill the cones with the Dips.

Side plates and the unused cutlery were cleared, the remnants of the Dips were left. Two very hot dinner plates were set before us. One has to admit that the service was particularly polished, everyone knew their role, and it was well practised.

The Main Courses were assembled on the table. The Saffron Pulao was enough to share. The Naan was the last to arrive. Thin, crispy and served in quarters, what a pitiful Naan. Was it the Bread Chef’s night off? This was a truly sad effort, as much biscuit as bread, this Naan did nothing for Hector who could probably produce something better himself. Ironically, Marg loved it because it was closer to being a Roti.

Balti Meat

Topped with Ginger Strips, four exceptionally large pieces of Meat sat in a Shorva,  As Marg decanted the Lamb to her plate, one could tell this was quality. The brown Masala looked very rich despite its thinness, Hector dipped some Naan, – ah Cinnamon!

This was a Traditional Indian Curry, significantly different from what we would order at home where Soupy Curry is eschewed. Marg cut the Meat into smaller pieces, she had quite a plateful, and appeared to enjoy every moment:

Very tender, slow cooked, medium spice, fine for me – was her initial remark, this was complemented by:

The four massive pieces of lamb were very tender. A rich flavour, and worked well with the saffron rice.

Assam Duck Curry

A garnish which looked like a nest of sliced Onions, a Tarka, was accompanied by a sprinkling of Herbs and Ginger. The Onions were initially set aside. Two legs of Duck, served on-the-bone, sat atop a minimal, blended Masala. This was clearly not the same Masala as served above, much thicker. The pieces of Potato had been arranged around the Meat, smothered in Masala, I must admit to being impressed by the presentation.

I took one leg from the plate along with the Potatoes, there was just enough Masala, a Soupy Curry this was not. The next twenty minutes or so should have been videoed. Hector had no choice but to use both knife and fork. The Meat had to be removed from the bone and cut into manageable pieces. I was impressed at how easily the Meat came off the bone. The Meat looked rich and lived up to this, possibly the best Duck I have ever eaten in terms of texture. The Potatoes added the required Diversity, Marg had Meat and Masala, Hector had so much more.

The Masala had a very familiar flavour, associated with  Traditional Curry, nowhere else in Berlin has served a Masala this good. However, all was not well. Where was the Spice? Above Medium? The Spice Level was so low I have to question what the management consider to be – Spicy? The term – Spice – also has to be appreciated, not every Spice raises a sweat. Spice plus Seasoning equals Flavour, this Curry had something, but I feel it still needed more.  When the Onions were tackled, Marg suggested that these might add the required – kick – alas not the case. I could have stirred in some of the Mango Chutney, however, I was not going to ruin Chef’s Masala and create a Patia.

By the time I reached the second leg, I knew I was in for a challenge, this was quite a portion. The quality of the Duck saved the day, an enjoyable meal, but it was crying out for more of a – kick! Had Chef held back due to my – no Paprika – request? The Masala had pedigree, if one became a regular at India Club, this would be sorted.

The table was cleared, the Dessert Menu brought. Marg ordered Cappuccino Masala (€4.00). What came was a milky coffee with Cinnamon sprinkled on top. More Cinnamon. The Coffee was warm rather than – hot.

The Bill

€77.00 (£71.30) The most expensive – Curry – ever ordered. Had Boris and his Brexit cohort not devalued Sterling, it would not have hurt the wallet as much.

The Aftermath

I took the Calling Card up to where the staff stood in attendance. I suspect they thought I was trying to sell them something. Marg spotted a Chef come over to inspect whilst I was giving my Spiel.

There we have it, India Club appears on Curry-Heute, make of it what you wish.

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Glasgow – DumPukht Lahori – Umami!

Posted on September 19, 2020 by Hector

Marg and Hector sharing another kilo of Curry on a Saturday afternoon, there are still no hockey balls needing struck presently. Marg has declared in recent weeks that the Lamb Lahori Karahi (£20.00 per kilo) as served at DumPukht Lahori (39-41 Paisley Rd. West, Glasgow G51 1LG) has become her favourite Curry. Curry-Heute aims to please, and so back we went.

Arriving at 15.30, the door was locked, however, Aqeel heard the rattle, the door was opened in seconds. As we took our usual table, Aqeel predicted – Lamb Karahi – the Bread had to be sorted. Another Rogni Naan (£1.50) would hopefully be accompanied by the distinctive Bread served a couple of visits back. This time I had the correct photo to show. What is it? – I asked. Aqeel replied – I will make it then I’ll tell you. Perhaps Curry-Heute could win an award for suspense?

A solitary diner entered and sat at the far end of the room. Five other chaps arrived moments later and sat at a table for six. I assume they were all brothers, living in the same household. The Covid Inspector, as seen yesterday at Sheerin Palace, would have had a hairy. There was gel at the door, no attempt at recording contact details, and Marg & I were the only people who had entered wearing masks. At least we were suitably distanced from everyone else.

Business clearly continues to blossom at DumPukht. There was a sign on the door advertising for part-time staff. Marg felt sorry for Aqeel having to do everything himself, I suspect he was not stressed by having eight covers mid Saturday afternoon.

A jug of cool tap water was provided, then the plates, cutlery and napkins were brought. Moments after 16.00, the food was assembled on the table.

The Rogni Naan was served whole, hot and soft, a total delight, and a sensible size. The Mystery Bread was served in quarters as Aqeel is prone to do. White, pale, risen and separated a la Pitta.Today’s had not been brushed with Butter, but this was the same Bread which went down so well three visits back.

Khamiri Roti – announced Aqeel, proudly. This was new terminology for Hector. Khamir is – yeast – in Urdu. This Roti had been made with flour, yeast and yoghurt, halfway towards being a Naan then. Standard Rotis tend to crisp as they cool, this remained beautifully Soft. Why am I only discovering this after all these years?

Lamb Lahori Karahi

Topped with Ginger Strips, and Green Chillies, Tomato Pulp was also a prominent feature today. This Karahi was maybe wetter and a bit more Oily than served here previously, and certainly more-so than the wonder Karahi served by Asif at the newly re-branded Spice Haven last week. I point out the difference not as a criticism, it’s just that some cannot tolerate the natural collection of Oil on the karahi.

As Marg took the smallest of portions she must have had a whiff of today’s offering, she was back on form:

I think this may be too spicy for me.

I took enough to cover my plate, no distracting Salad. Bread and Curry, what more does a Hector need?

Never has a Curry tasted so – Meaty! This was quite a departure from what we have enjoyed here previously. The full on Flavour of Lamb was followed by an appreciation of the Seasoning then the Spice. In no way was this Curry Spiced above average. It was safe for Marg to tear in, and so she did. Marg and Hector destroying a kilo of Karahi Gosht between us, yet again.

Marg’s next comment:

Wetter than before, but a strong taste of meat, even from the sauce.

The bone count was significant else this would not have been possible. Ribs and the roundish non-sucky bones featured, lots to pick up. The Meat itself was amazingly Tender. Assuming Aqeel is sourcing his Lamb/Mutton as cheaply as possible, he has done well. The authentic Masala almost had a grey colour beneath the reddish hue which dominated. Blended Tomatoes may be the root of this? So much Flavour, but today not the – Peppery Flavour – of last time, but then we had ordered the alternative – Lamb Peshwari Karahi.

With the ample Bread, there was certainly enough here to feed two hungry diners, three would have been left wanting more. We ate the lot, bones excepted, that the Breads were served at a sensible size made this possible. Marg offered a few more words:

A different, thicker sauce, with a mixture of lamb pieces. Very succulent, and went well with the lovely, hot, freshly made bread.

As ever, Aqeel had checked on our progress, he was given the thumbs up.

The Bill

£22.50 So, £1.00 for the Khamiri Roti.

The Aftermath

In the next couple of weeks, Aqeel plans to change his opening times to accommodate the serving of Lahori/Punjabi Breakfast, as well as European. This unfortunately means he will be closed at 15.00, Hector’s preferred time to eat.

07.00 until 12.00, followed by 16.00 until 22.00 will be the new model.

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