Glasgow – Al-Anwar – Curry-Heute : Startlingly Committed!

Posted on July 20, 2019 by Hector

Hector is back in Blighty which means time for more Glasgow Curry! After three weeks firstly in the Curry Desert that was Corsica, followed by the Curry Wilderness of Sardinia with Berlin tagged on at the end, there had to be – Karahi Gosht.

Al-Anwar (223-225 Allison Street, Glasgow, G42 8RU) opened for business on July 3rd whilst Hector was abroad, today was the first opperchancity to appraise the Fayre, though Howard did get there and provide appropriate comments.

When the Huwaei was switched on late this morning, Hector was made aware of – Curry-Heute – being mentioned today in Scotland’s leading broadsheet – The Herald. Ron MacKenna, their food writer, had finally made it to Karahi Palace. He saw it for what it is, a modest Curry Cafe serving outstanding Curry.

Startlingly Committed – is how he described yours truly in the review, with reference to my hundred plus visits.  I suspect Hector may be referring to this ad nauseam.

I phoned Ayaz, Mein Host, at Karahi Palace, to inform him, he took it in his stride. Howard visited later for a Takeaway. Ayaz was reportedly quite indifferent. So it goes. Perhaps he already knows what is going to happen to Karahi Palace in the near future when the Barclays’ employees discover what is on their doorstep.

Unbelievably, it was the timing of a hockey match in Turkey later this afternoon that had Marg insist we go to Al-Anwar earlier than the Saturday Curry-Heute norm of 15.00. Arriving just after 14.00, we were met at the door by the young chap who had fielded my questions when I dropped by a few days before their opening. I take it he is managing this business, Mein Host presumably has – fingers in other pies – as Curryspondent Bill likes to put it. I introduced him to Marg and whilst walking in, verified that Karahi Gosht was available.

You said it was oily – referring to their opening day review.

That was Howard – I explained, bad Howard.

I took in the various Burgers and Kebabs on display under the counter. The Curry Menu was on the wall, posted below.

We took our seats in the somewhat Spartan room. Wall decorations may appear in time, perhaps laminated copies of Curry-Heute reviews? After a few minutes we realised that nothing was going to happen unless we went back next door.

Marg desired Vegetable Pakora. It took me a while to establish the price even though it was posted on the wall and on the display board above the counter. I saw no paper menus. Ah, £3.50. The Karahi Gosht was declared to be on-the-bone which is what I hoped for. A Paratha (£1.50) would accompany. Marg took a bottle of Cola Zero from the fridge. I didn’t look to see if there was Sparling Water. I still felt that I might be served at the table.

I watched a karahi being loaded with Karahi Gosht from one of the three Curry trays on display. This was taken through to the kitchen. Beside the Karahi Gosht was a very appealing Mixed Vegetable Curry. Next to that was a very oily Chicken Curry in what looked like Shorva, not for Hector. We returned to our seats.

I took some time to study my photos and establish the price of the Curry on offer. I don’t know who thought up this pricing system. There is a base price for each Curry determined by the choice of Meat, then an add-on for style. A Karahi Gosht is therefore £5.50 base price, plus £0.95. Why not just print £6.45? It was £8.50 when Howard was here. I saw no reference to the £30.00 per kilo for Karahi Gosht reported previously, is there a menu hiatus? Time will tell.

Vegetable Pakora

Reheated Pakora, so few venues attempt cooking the batter on demand. This was quite a plateful, between twelve and fourteen pieces, Marg estimated. One dip accompanied, but not the Raita that Marg prefers. She asked, it came in with some much needed napkins. The young chap who was assisting is still finding his feet.

Whilst this was indeed an impressive portion, what about those who wish to have Pakora as a Starter? This portion would be far too much. A half portion should be made available.

With Dips in place, Marg took care of the Pakora. She enjoyed it. Although being invited to participate, the offer was declined. Hector had a mass of food to deal with.

The Karahi Gosht was accompanied by a large and very thick, Paratha. Served whole, thank you, it was very well fired, this would be interesting. No sooner had I torn off a strip for the ritual photo when another Paratha arrived.

I only ordered one. The second Paratha was withdrawn. I then realised that I had an Aloo Paratha. I asked the other diner sitting at the rear of the room if I had his Paratha. Apparently not. This was an excellently stuffed Paratha with Potato and Coriander. The flakiness had been maintained, it was so fresh, soft, a delight to eat. I nearly managed it all. I would have this again.

Karahi Gosht

Howard was right, this was – Oily. At Akbar’s, I was once shown the dabbing cloth used to remove the excess Oil before serving. They need one here. Having said that, I do not mind Oil collecting on the periphery of my Karahi. Herein lies immense Flavour.

A mass of Lamb sat above the Oil and was topped with a sprinkling of Fresh Coriander. No Ginger Strips. The Curry was – Hot – as was the Paratha. We are back in the land of food being served at the right temperature. There was a good level of Spice at the start, the Seasoning felt OK. At the core of the karahi, I could see a blended Masala, it would be a few minutes before I reached this. The Lamb was incredibly Tender, easily the best Lamb I have had in weeks.

Hector was home, having his favourite Curry. Enjoying it as I was, there was not the hoped for burst of Flavour on the palate. I was happy to eat what I had, then things took a turn for the better. Dipping the Paratha into the Masala as opposed to the Oil was quite a revelation. Now the flavours flooded out. With the Lamb, Masala and Paratha all working in harmony,  here was Curry Nirvana. I encountered my first Sucky Bone, bone marrow – Mmmm.  The Spice was building considerably on the palate. Why reaching the Masala made such a difference did puzzle. The Lamb had been sat in the Masala, surely it could have absorbed more of the Spices?

The final moments were sheer joy. The remnants of the Paratha were abandoned, I know my limits. The final pieces of Lamb on-the-bone were taken care of. Here was all the pleasure I have been denied for the last three weeks. Why do I leave Glasgow?

The Manager came out to ask the customary question. I told him that his Karahi Gosht is indeed – Oily – but this is how I like it. He had addressed me as – Hector – throughout the visit, the staff names I shall have to work at. Back in the main room I asked when Kofta Anda would be available. He answered – Tuesday and Wednesday. I’ll take a chance some Wednesday in the near future. It is good to have a Glasgow source of authentic Karahi Gosht restored once again. In time even more of the Menu will be explored.

The Bill

To you, £10.00.

Who would argue with this?

The Aftermath

There had to be a photo of Mein Host Jr.

Later, on passing Shahed’s next door to the Allison Arms, we saw the premises had met the same fate as their city centre venue. I hope all is well with – the family Khan –  who famously fed Hector, Marg & co at their home one very special evening back in 2012.

Al-Anwar  Curry Menu

Update, one month later...

Al-Anwar has gone.  Welcome to Basharat G’z

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Berlin – Swera – Where was the Spice?

Posted on July 18, 2019 by Hector

After the addition of two venues in Neukölln, today, it was back to Kreuzberg and familiar territory: Swera (Bergmannstr. 103, 10961, Kreuzberg, Berlin, Deutschland) for the final Curry of this trip. My first visit to Swera with Marg at the end of 2016 concluded with quite a statement: This is the Best Curry I have ever had in Berlin. The follow up visit two years ago led me to the same conclusion. So, nothing to live up to then.

Making the short hop from Neukölln to Kreuzberg, we arrived at Swera just after 14.00. The outside tables were occupied, as always we went inside. The interior was empty.

Menus were brought with three Poppadoms accompanying. Despite being well toasted and containing Cumin Seeds, the Poppadoms remained untouched. Is Marg becoming bored with Poppadoms also?

Having had Fish and Lamb in the past two days, it was time for something completely different – Battak Sabzi – (€13.10) fitted the bill, Duck and Mixed Vegetables. Sabzi has featured in both previous visits, more than just Meat and Masala, how Hector likes his Curry. As is the European way, this would include Rice and a Salad.

The Salad would be taken care of by Marg, in addition to this, Onion Bhaji (€4.90) would form her lunch. Selter’s Classic was the Sparkling Water served yesterday at Avtaar, this was on Swera’s menu also. 750Ml for €5.50, Mainland Europe knows how to charge for Water. In the end, it was a bottle of San Pellegrino which arrived.

Onion Bhaji

When Marg and I attended a cookery demonstration in Jaipur, we were told there is no such thing as Onion Bhaji. My perception is that it is a poor version of Pakora. There was a Curry House in Köln Sud which sold the largest Onion Bhaji ever seen, it closed before I had the opperchancity to sample the fayre. What was served today at Swera was a possibly unique interpretation of Onion Bhaji. Worms – is how I described this to Marg. Strips of Onion, deep fried in Batter. Marg is doing a lot of deep-fried currently. With the Salad and the three Dips, Marg had quite a lunch. She enjoyed it.

The Rice was more than a Hector could ever eat. I always regret leaving so much.

Battak Sabzi

Having asked for – no Paprika – the first thing I picked out was a piece of Green Pepper, just the one thankfully. Ginger Strips, Courgette, Cauliflower, Peas and Carrot were present. The – Interesting Vegetables – had been cut lengthwise, here was a manifestation of the imagination that I called for at Chelany two days ago. As I decanted the mass of solids, so the Duck reached double figures. This was a well put together Curry. With the mass of Meat and Vegetables, so the ratio of Solids to Masala was very pleasing. Not a – Dry Curry – by any means, but far from – Soup.

Where was the Spice? Curry should at least have something resembling a – kick. I did swallow a piece of Cardamom, never a good idea. So, Chef presumably had access to the required Spices, he just needed to be a bit heavier handed. Ginger and Cheese – said the description. I saw the Ginger, where was the Cheese? The Seasoning was just – OK, again restraint had been shown. With minimal Spice it was down to the Meat and Vegetables to work overtime. Duck gives far more to Curry than Chicken ever does. The Vegetables had not been cooked overlong and so here was a wonderful array of Textures. I was forgiving the lack of a – kick – when another way to make this Curry even better came to mind. Cashew Nuts, and more Spice. Has Hector not just described – Kung Po Duck?

There was no discussion about Spice Level at the time of ordering. May I suggest that those of us who desire a reasonably Spicy Curry should ask for it that way.

The Bill

€23.50 (£21.17)

The Aftermath

I shall most certainly return to Swera at some point in the future. Meanwhile a few doors along lies – Indian – and around the corner is – Arman. There are so many more venues to explore beyond these. Hector needs to get to Berlin more often.

Time for a sail along the Graaf anyone? 

Menu extracts

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Berlin – Avtaar (Neukölln) – Mittagstich

Posted on July 17, 2019 by Hector

Hector and Marg encountered Avtaar (Neukölln) (Weserstraße 5, 12047 Berlin, Deutschland) yesterday whilst walking through Neukölln from Hermannplatz towards our Curry at Chelany. Research shows that this is one of four – Avtaar – outlets in Berlin. Hector does not usually rush to eat in – chains – or – franchises – however, as this was in the area in which we are presently residing, it seemed churlish not to give it a go.

Arriving at noon, a handful were sitting outside, we walked past the Bar and into the first of two dining rooms before encountering the Waiter. We were able to choose any table. Two ladies were the only others dining inside.  Al fresco rules.

Having seen the – Mittagstich – Lunchtime Menu, advertised outside, I assumed this would be presented on a card, or similar. When handed a virtual tome, I was quite confused. The pages I studied all had €6.90. This was almost the full Menu as served a la carte, I checked later. Presumably the portions are smaller midday, as is Hector’s appetite.

Having denied myself Meat for the past few days, it was time for Lamb Curry. I overdosed on – Seafood – latterly in Sardegna knowing that I can only serve it sparingly at Hector’s House. Too many – eyes – for Marg. I made the usual checks, Lamm Vindaloo looked like the best Hector Curry, as long as the – Paprika – could be withheld, otherwise Lamm Subbji may come into play. I noted that the description for Fisch Vindaloo was perhaps more suited to my preferences. Garlic and Ginger were mentioned, no – Peppers – and also – Scharf – was declared. Why do menu compilers not spot these inconsistencies? Why do easyJet enforce a strict – one piece of hand luggage – at some airports yet at Cagliari you can walk on with three? Hector may have to change his name to Victor (Meldrew).

Marg decided to have a big blow out and order two Poppadoms: Papadum (€0.50) and Mango Chutney (€1.50) to arrive at the same time as the Lamm Vindaloo. A 750ml bottle of Wasser Classic (€4.90) completed the Order. Once again, a bit steep for Sparkling Water. All – Main Courses – are served with Rice and Salad, so overall, one cannot really complain.

A plate of Soup arrived accompanied by a small Bhatura. I looked at the Waiter as if questioning why he had brought this.

Part of the menu – was his explanation.

The Soup was yellow, thin, and thankfully – hot. There was a wee kick, a tang, it was well-seasoned. I took half and passed the bowl to Marg. This was enough to titillate her palate. The Bhatura was still large enough not to be classed as a – Puri. As with yesterday at Chelany, this deep-fried Flatbread was well received.

The Rice had Cloves present, enough to add an Aromatic Flavour. The quantity was ideal, enough to cover the plate, no more required. I would eat every grain.

Lamm Vindaloo

The appearance did worry: unnaturally – Red – Oily – and surely all these white grains were not – Coconut? Having stirred and decanted, things certainly improved. I counted six decent sized pieces of Meat and only two pieces of Potato. At least there was Potato. The payback, however, was three Big Blobs of Onion.

Here we go, the Flavour of a classic Euro Curry. Moderate Spice, OK Seasoning, Curry for the masses. The Lamb was Tender and seemingly – Moist. Having questioned the quality of the Lamb yesterday at Chelany, this was much better. It tasted – Meaty – the – Umami – card can be played here. Most importantly, I could not taste – Coconut – in the Masala.

This was – Curry – no more. Still, the thought of – Deutsche Küche – makes me appreciate – Indian Cuisine – all the more.

Meanwhile, Marg took care of the accompanying Salad. The Poppadoms were well toasted and had the embedded Cumin Seeds. Marg received three Poppadoms, presumably the third was part of the Mittagstich.  All was well in Berlin-Heute.

The Bill

€14.30 (£12.88) The water aside, good value.

The Aftermath

The Calling Card was presented, however, our Waiter was obviously busy, and so off we went.

Mittagstichacts

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Berlin – Chelany – Well, Marg loved it…

Posted on July 16, 2019 by Hector

With no direct flights from Sardegna to Scotland, there had to be a stop-off somewhere. Berlin proved to be the most economical route home. Marg’s friends always assume she is going to – Germany – on holiday anyway, so why disappoint? The Ibis in Neukölln had the most attractive price, they should make a point of informing the public that Bus 171 from Schönefeld drops you almost at the door. Hopfenreich and Sadhu are located at the northern end of this – garden suburb – which reminds me of – Wedding – a decade ago. There are many Curry Houses here to choose from, I refined my search to – Pakistani – rather than – Indian – it was Chelany (Friedelstraße 41, 12047 Neukölln Berlin, Germany) that stood out.

We arrived just after 17.00, two tables outside were occupied in what felt like a very mild afternoon after the heat of the Mediterranean. We took a window table, by choice, in the empty interior. Having studied the Menu in advance online, I knew I was having – Maschli Masala – (€10.40), the promise of – redfish fillet with different vegetables seasoned to regional type (hot) – had me won.

Having missed her summer holiday lunchtime salad, Marg was ready for Curry-Heute. Lamm Dahiwala (€10.50) – lamb with different spices, and almonds in yoghurt sauce – was almost the definition of a – Marg Curry, and the antitheses of a Hector Curry. Both descriptions used the word – different – I wondered in what way this would be so. As is the custom in European Curry Houses, Basmati was included in the price of the Main Courses. A 750ml bottle of Sparkling Water (€5.90) – ouch – would complete the Order. For €5.80 we could have had 800ml of any other Soft Drink, unglaublich.

With bubbles – said the Waiter as he took the Order. I showed him a certain page on – Curry-Heute – and asked that – no Paprika – be included in our Curry. This invoked no reaction, not a problem then. We agreed on – Scharf – for the Fish Curry and – Medium – for the Lamb Curry.

The candles were already lit when we entered. There was a pleasant ambience at Chelany’s – Cafe, Bar and Restaurant, I wonder if people come here and do not dine?

When the food arrived, I assumed it was headed to another table such was the quantity being presented. In addition to the Curry, a big puffed up Bread, and a Salad accompanied. I thought I was having my first ever – Dosa – but this was thicker than a Dosa. I looked it up – Bhatura – or in other words a big – Puri. The Rice was to share, there was, as ever, more than we could eat. Fortunately, this time, there would be little wastage.

Maschli Masala

The Curry was piled high in the metal bowl. This looked like a mountain of Curry, though as we decanted, it was noticeable that the bowls had false bottoms. Still, a decent portion.

Ginger Strips topped the mass of – Red Curry, this colour could not have been natural. Big Blobs of Onion – stood out in the red, blended, Masala, I was already speculating as to how much Capsicum would have been present had I not asked for it to be withheld. More Onion than Fish was how this Curry appeared. Pieces of half cooked Tomato completed what the Menu described as – different vegetables. I think Chef could have used more imagination here, there was nothing special or – different – about this limited array.

The – Ginger Blast – was the first Flavour to register. Hector has been denied this for well over two weeks, a good start. The Curry was far from – Scharf. The Spice Level was way down, there was hardly a – kick – here at all. The Seasoning was not even on the scale. After the well seasoned Curry served in Cagliari, this was approaching – Bland. It was the Bread which came to the rescue somehow sweet and savoury. The Fish was delightfully – Soft – not the rubbery texture that too often prevails. There was simply too high a ratio of Onion to Fish.

I had been so looking forward to a decent Fish Curry, I’m afraid, this was not it.

Lamm Dahiwala

Hector had the – Big Blobs of Onion – Marg had the copious – Yellow Sauce. Both together would be Hector’s – Nightmare Curry.

I’m loving this – was Marg’s first utterance.

Topped with Ginger Strips, Almonds and a hint of a Herb which could have been Coriander, this Curry was well presented. The Creamy, Yellow Masala was decidedly – Soupy. The colour apart, this was Marg’s ideal Curry. We have come to accept that in both Patia and Korma, Chicken actually works better with this type of Masala. Marg was more than happy with the Lamb. As ever, a Soupçon came in Hector’s direction.

The overt – Sweetness – here ironically enhanced my enjoyment of the Maschli Masala. I asked Marg if she found the Lamb to be – Dry. Again, after the re-introduction of Lamb to Hector’s diet in Cagliari, this Lamb was approaching – Flavourless. It had most likely just met the Masala at the time of serving. I would challenge that this was a Curry, however, this is what Marg likes.

I think the Bread is gorgeous – she added.  The Bhatura was a pleasant bonus deep-fried flatbread which Marg would not otherwise touch.   Marg took care of the Salad.

A different waiter came to clear the table, we asked yet another for – The Bill. He offered us – Schnapps.

Zehr Früh – was the reply. The staff at Chelany were all very pleasant.

The Bill

€26.80 (£24.14) Later at Augustiner Gendarmenmarkt, I noted the price of Wiener Schnitzel at €23.50. Chelany’s value therefore speaks for itself.

The Aftermath

The Calling Card was greeted with an air of familiarity, greater than in any other country. Curry-Heute – clearly makes more sense in Deutschland.

Menu – extracts

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Cagliari – Namaste Indian Tandoori Food – E’ Festa

Posted on July 14, 2019 by Hector

With an Aloo Gobi so impressive, or – Allu Gobhi Masala – (€4.00), as it is called at Namaste Indian Tandoori Food (63, Via Barcellona, 09124 Cagliari Sardegna Italia), the return visit was mandatory. Rather than just repeat the Order of two days ago, which Hector is prone to do to activate the – Curry-Heute Test – or – impress me again -, it was decided to explore more Vegetable options. No other Lamb Curry appealed.

We arrived moments after 13.00 on a Sunday lunchtime, quite a few of the tables outside were occupied, and one inside. By 13.15, all four of the inside tables were taken and food was still being taken to new customers sitting outside.

The Lady Hostess smiled in recognition, a far cry from yesterday’s display of tolerance for daring to be a customer at Tandoori. We took the same seats as last time.

I had already planned my Order, and I wasn’t holding back. Allu Gobhi Masala of course, plus Mix Sabji (€4.00) because I was determined to have a Curry that was not – Soupy. The Kofte (€4.00) was a last minute replacement for the intended Dal Makhni (€4.00). Vegetables alone is hardly living, a Seekh Kebab (€1.50) should provide something – solid. Rice or Bread? On Friday, the Onion Naan did not quite impress, I decided to risk a – Pratha semplice – (2.00). Stuffed Parathas were available for the same price as Plain Paratha.

Marg chose Agnello Tandoori (€6.00), or Tandoori Lamb and Salad as illustrated. For extra €2.00, Potatoes could have been added.

For Drinks, same as before: Mango Lassi (€2.00, twice and a 500ml bottle of Acqua Frizzante (€1.00). Quite a spread.

We watched people come and go. The couple at the adjacent table had Biryani. With a choice of either Meat or Vegetables this did not tempt. Why not both together? I saw no accompanying Masala either. I must get to the root of whether Biryani should or should not be accompanied by liquid on the side.

Once again, the food was brought on trays. Assembling the array on the table was a challenge. I knew the order in which I would be eating, Mix Sabji to start, then the Kofta, and finally the Aloo Gobi. The Seekh Kebab would be taken as and when.

The Paratha was not up to the hoped for standard. I make no apology for being exceedingly critical regarding the presentation of Parathas. If I can cook them to a decent standard, then why cannot everyone? This was – quartered – which always annoys, please serve Bread – whole. The Paratha was thin and limp. There were signs of – layering – but no – flakiness – whatsoever. Blindfolded, one would have found it difficult to distinguish between this and a Chapatti. Meanwhile, on my right, Marg was taken aback by what she had been served, Lamb Chops! She also found proper cutlery on her tray, the fork came Hector’s way.

In addition, a Raita with Chickpeas and the mysterious Green Mush had made an appearance again.

Agnello Tandoori

Marg was having Lamb Chops and Hector was not! This is unheard of, the opposite usually holds. For once, Hector would have to purloin a Lamb Chop.

Let’s not forget to consider the accompanying Salad. There was Salad beside the Lamb Chops, done.

Three large Lamb Chops and a smaller one took up a large plate area, Big Chops. They had clearly been well marinaded, but had not been cremated. What’s the point of having a Tandoor and not stretching its limits? The fat had not been trimmed which detracted from Marg’s enjoyment, though rarely bothers Hector. In the end I settled for a decent bite from one Chop. OK, but had it been more fiercely cooked, well… I suggest that if one’s preference matches ours, ask for the Lamb Chops to be well-fired.

It was only having cleared her plate, that Marg realised her Lamb Chops had been served on crockery. So, one of us was expected to eat from, and with plastic, whilst the other – dined in style?

*

Mix Sabji

I had hoped to be receiving a classic Vegetable Curry, however, this was not the case. Visually, this was the Aloo Gobi with extra Vegetables. Expectations were still high, the Aloo Gobi was that wonderful last time.

The three Aloo Gobi constituents were in the Mix Sabji: Potatoes, Cauliflower and Onions. Additionally were Carrots, Aubergine and what I took to be Courgette. There was a sense of Spice and Seasoning, but far from the – Wow – achieved in the Aloo Gobi alone.

Kofte

Pumpkin and Zucchini (Courgette) were listed on the Menu. So, not the Lamb Kofta with Palak which Hector loves so much. The Vegetable Balls were Soft but not particularly warm. They had an Earthy Flavour but lacked the hoped for Spice. The accompanying Masala appeared to have the same Tomato-base as served in the Agnello (Lamb) al Curry on Friday.

I decided to mix the Sabji and the Kofte, and using pieces of Paratha, alternated between these.

Seekh Kebab

The Menu did say singular, which always amuses when a pair is standard. This Seekh Kebab was unlike any I had seen before. There was a coating of Spice on the surprisingly – Dry – exterior. Biting off the end revealed a light colour: Chicken Seekh Kebab, Hector is used to Lamb. The Spice did not manifest itself, but although I could see no Herbs, I felt there had to be something in there to give the Flavours.

By this time I felt I may have ordered one Dish too many. If Hector cannot eat a plate of Vegetables, then there must be something wrong. Marg had sampled the mysterious Green Mush. It was time for Hector to examine this. An Onion Mash is what it looked like, I put some on my plate… bloody hell … this was Spicy. It wasn’t touched again. However, if one is at Namaste and finds the fayre to be under-spiced, then stir some of this in.

Allu Gobhi Masala

There was a risk in leaving the best to the end. The Aloo Gobi would have cooled, the palate would have not been as fresh as when this Dish was first experienced.

There was way more Flavour here than in the Mix Sabji. Once again the Seasoning and Spice Level stood out. I hadn’t spotted Cumin Seeds two days ago, I was now aware of them. Of all the Dishes I have sampled at Namaste, this impressed the most.

Our Hostess came to clear the table. She could see what had been left, the Paratha and the mysterious Green Mush. She wondered if I had found the food to be too Spicy. The food no, the Spiced Onions, yes. Who wouldn’t?

The Bill

€26.50 (£23.87) Who had the Lamb Chops?

The Aftermath

I had to ask about the three venues in Cagliari all called – Tandoori – one of which I have eaten in, and the other noted the change of name to – Maharaja. Our Hostess insisted that they each cook their own food despite having identical menus. A franchise then? A chap wearing a – Tandoori – t-shirt came in to Namaste to eat. Sshhh.

The post from Friday was shown to our Hostess who expressed her delight as I scrolled down and each photo was revealed.

When I have time I will read it – were her parting words.

I hope the comments are taken on board.

… and for anyone wondering, the t-shirt was still white at the end.

Posted in Namaste Indian Tandoori Food | 1 Comment

Cagliari – Tandoori (Angioy) – Vieni a Prenderlo! – Come and Get It!

Posted on July 13, 2019 by Hector

Romani domi abierunt!

Google Maps show three Curry Houses called – Tandoori – in Cagliari. One assumes a chain, with three days left, I plan to verify if this is so.

Hector and Marg were the first customers of the day, entering Tandoori (Angioy) (Via Giovanni Maria Angioy, 25, 09124 Cagliari, Sardegna, Italia) at noon. Tandoori is conveniently located nearby our hotel – Italia, but then so was Namaste yesterday. It’s as if Hector chooses his sleeping quarters with Bier and Curry as the determining parameters.

Two young girls were manning the front of house, I deliberately do not use the term – Waitress. We took the table at the far end of the room, adjacent to the glass partition separating the Restaurant from the kitchen. A Chef was busy skewering Yoghurt covered Meat in preparation for cooking in the Tandoor.

The Menus were already on the table. There were three Lamb Curry options. Shai Korma (€9.00) was dismissed as being – Creamy. The description of the Jalfrezi (€9.00) mentioned the dreaded – peppers. This left Agnello (Lamb) Vindaloo (€9.00) served Spicy, or not. I was in the mood for Rice today, however, the Bread list did impress. Riso Limone e Cumino (€2.50) sounded irresistible.

Today Marg would have Pakoras di Verdura (€2.50). Two 500ml bottles of Acqua Frizzante (€1.00) would complete the Order.

We sat and took in the basic surroundings. Paper plates were pinned to the wall beside the door presumably with favourable comments written on them. No crockery or metal cutlery here then. Has – Recycling – not reach Cagliari? Surely it’s more environmentally friendly not have single use plastic/paper?

One of the girls summoned me to the counter. I was invited to place the Order. When I reached Sparkling Water, she pointed to the fridge in the corner. So, I’ll fetch it myself then? And help myself to the plastic cups from the pile on the counter? Oh, I’d better take two packets with the plastic cutlery and napkin inside also.

Moments later the girl came out of the kitchen to ask:

Spicy or very Spicy?

Spicy – I replied. There was no need to risk doing myself damage.

A display of Curry etc was slowly being assembled at the counter.  The Vegetable Curry looked decent, i.e. not – Soupy. I was too early to see if this array would simply be scooped and served, or reheated in the kitchen.

Our food was conveyed from the kitchen and placed on the counter. The second girl summoned me to – come and get it. This I could not believe. Exactly what are these girls being paid for? I have written before that my heart sinks when I visit premises staffed by young girls, they tend to know nothing about the Fayre. Today was another nadir.

The Lemon and Cumin Rice arrived last. I was still standing having taken the rest to the table. Handing me the Rice directly was as close as I got to table service. The Limone e Cumino Rice was served in a paper soup plate. I then realised why another paper plate had been placed on the counter. I went back up to retrieve it. This was for decanting. Had they thought it through, the extra plate could have been avoided.

This was a decidedly large portion of Rice, enough to share if required.

Pakoras di Verdura

Five large pieces of Vegetable Pakora were accompanied by three microscopic Dips: something Creamy, Raita and Tamarind.

Salty – was Marg’s opening reaction.

It was our kind of Pakora with the Batter, and Onions in it. I liked the Creamy Dip – she added.

Agnello (Lamb) Vindaloo

No Potato, how can you have a Vindaloo without the – aloo? Instead, seven good sized pieces of Meat plus a tiddler sat in a Standard Masala.

As with the very impressive – Aloo Gobi – yesterday at Namaste, the Seasoning was the first element to register. This was very much at the top end of – The Erlangen Scale of Seasoning. Well Seasoned? This was beyond – brave, yet I found it very much to my taste. The Spice was also pitched at a level which suited the Hector palate, this was a Spicy Curry, there would really be no need to go beyond this unless one was having to prove a point. So far so good.

The first piece of Meat was Superbly Tender, the full Flavour of Lamb coming across. The next piece was less Tender, thereafter all was well. It was at this moment I wished I had ordered a Vegetable Side, but then I had expected – Potato – in the Vindaloo. Meat and Masala is not really enough, there was the Rice thankfully.

A Citrus Blast hit the palate, the Lemon Rice, no doubt the Cumin Seeds were working their magic also. I remarked to Marg that I have had much worse Curry than this served in Europe. This Curry was actually impressing. Spice, Seasoning and a Tang, this was not a Bland Curry.

The last piece of Meat would be savoured. Massive – is how Marg described it. I manoeuvred the Lamb on to the plastic fork and dispatched it down the hatch. Yes, I had enjoyed this Lamb Vindaloo very much, with Potato it would have been even better.

The Bill

€17.00 (£15.32) No tip was given, where was the service to earn it?

The Aftermath

The Calling Card was given, as if anyone cared.

Tutti i ristoranti Tandoori di Cagliari sono la stessa azienda? – I had prepared on the Huawei.

I was answered in English, and assured that each Tandoori Restaurant in Cagliari was different.

Different Menu, different t-shirts?

This was confirmed.

Tandoori Menu – extracts

Later, we passed through – Republicca – to take the Metro. Another – Tandoori – as Google have it was nearby. I had to check it out. Behold, Maharaja (Via Grazia Deledda, 23, 09127 Cagliari, Sardegna, Italia), however, the name may be different, but the Menu was identical.

I saw the Chef prepare the Tandoori Meat at Tandoori (Angioy), but where is the Curry actually cooked?

Maharaja Menu

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Cagliari – Namaste Indian Tandoori Food – Food for The Soul

Posted on July 12, 2019 by Hector

Marg and Hector arrived in Cagliari, Sardinia, early this afternoon. By the time we had checked in to Hotel Italia, there was only one possible lunch venue: Namaste Indian Tandoori Food (63, Via Barcellona, 09124 Cagliari Sardegna Italia), all other sources of Indian Food close for the afternoon at 15.00. Note the – all other – yes there are multiple venues, but with – Tandoori – appearing in the names of three outlets, they could be a chain. Hector Holmes is on the case, again.

Arriving at Namaste @15.00, tables were occupied outside, we walked in and chose a table inside, all were available. Namaste is a Curry Cafe, I was prepared for the plastic plates and cutlery but still have to challenge why these are favoured over proper crockery and eating irons. The Lady Hostess brought the illustrated Menu. Once the front page covering mostly Kebap and Thali had been eliminated, it was down to the serious stuff.

Allu Gobhi Masala (€4.00) was my first choice of the day. Korma aside, there was only one Lamb Curry and the published photo showed it would be – Soupy. It was a matter of – Curry on regardless.  Hector has not had Lamb in well over two weeks, there is a fear that my DNA is becoming bovine. Agnello al Curry (€6.00) accompanied by a Cipolla (Onion) Naan (€2.00) completed my food choices.

Marg has been enjoying Salads for lunch most days on this trip, Insalata Mista (€4.50) maintained this. Additionally, Marg selected Piatto misto de fritti (€5.00) a selection which would include: Bread Pakora, Samosa, Onion Bhaji and Aloo Tikki.

One 500ml bottle of Sparkling Water (€1.00) and two ‘glasses’ of Mango Lassi (€2.00) completed the Order.

Spicy or Medium? – we were asked. Perhaps not so relevant to Marg, I asked for – Spicy. This is an option that has not previously been offered on this trip.

The Drinks arrived,  decent portions of Mango Lassi with welcomed ice cubes. The tables had glass tops, the only glass we would see here.

Under the glass were comments written in a variety of languages, though none in English. A feature of this trip has been a lack of British tourists, not once have we engaged with people from the UK in either Corsica or Sardegna. A Calling Card would look good under the glass, I thought.

The food was brought on separate trays. The Naan would arrive last which gave me plenty of time to make the usual photographic records.

Allu Gobhi Masala

This was a suitably – Dry – offering. The Masala was minimal in the extreme, just as I would appreciate an Aloo Gobi in the UK. In addition to Potato and Cauliflower, Onions were mixed in. On seeing the – yellow – Marg was already fearing Turmeric stains on my white t-shirt.

Wow & Gosh !!!

This Aloo Gobi was not just – good – it was the best food I have put in my mouth since leaving Glasgow. The Seasoning was brave in the extreme, yet the food was not – too Salty – well not to the Hector palate anyway. The Spice hit home, hard, Hector would soon be developing a sweat. The Texture of the Vegetables was spot on, still some firmness in the Cauliflower. This was not mush.

I would recommend that everyone visiting – Namaste – orders the Aloo Gobi, it was up there with the best I have ever had.

Cipolla Naan

Served in wedges, this Naan was decidedly thin. It was well fired, which saved it from being ridiculed. Kulcha aside, I expect my Naans to have some puffiness.

Agnello al Curry

The presentation did this Lamb Curry no favours. What at first looked like six pieces of Meat swimming in a sea of Shorva is the opposite of how Hector seeks his Curry. I would go on to find more Meat, so the portion was actually respectable, and given the price, actually quite good value. The Masala was decidedly – Orange – fitting for today’s date?  The colour may well have been natural, the Masala could well have been Tomato-based, with minimal, if any, Onion.

I dipped a piece of the Naan into the Masala. There was a flood of Flavour. The Onion in the Naan was complemented by the addition of Coriander. The Onion, Coriander and Spicy Tomato hit home. This was not bad at all. Once again there was what I would consider to be a decent level of Seasoning, and this Curry was indeed Spicy, as Marg confirmed when she came a-visiting.

The Meat looked a bit silly sitting in all this Masala, Rice would have been the better accompaniment, yet the Bread was proving to be a worthy companion. Hector was actually tasting – Lamb, something taken for granted at home. At times I wonder just how much Lamb a man can eat. When one has been deprived for so long, the appreciation of why this is the best Meat for Curry is amplified. Having said that, I am surprised I have not come across any Fish Curry in Sardegna.

Our Hostess came over to ascertain that all was well. Here was the first opperchancity to praise the Aloo Gobi. I also got across that this is not how I like my – Curry. Meanwhile, Marg was enjoying her Salad and Mixed Fry up.

Insalata Mista

A mixed Salad consisting of Sweetcorn, shredded Lettuce, Tomato, Carrot and Red Cabbage, plus a wedge of Lemon.

Refreshing – said Marg.

There were also two accompanying Dips. The Sour Cream was enjoyed:

It had a wee kick to it.

Marg didn’t fancy the other Dip. Onion and possibly Cumin Seeds show in the photo. Neither of us touched Dip #2, an oversight when I now see it.

Piatto misto di fritti

A few days ago, Marg relayed that in a Scottish Breakfast, she cannot abide Fried Bread or Potato Scones. The Bread Pakora was the Indian take on Fried Bread. For Marg, this was the only disappointment in her meal today.

The Samosa was filled with Potato and Peas.

Warm inside, it was like mashed Potatoes and Peas.

The two Onion Bhajis were crispy and freshly made – Marg assured me.

I believe this is the first – Aloo Tikki – to appear on Curry-Heute. In effect, a big ball of Spicy Mashed Potato fried in Breadcrumbs.

Again, lovely and warm, Spicy Potato, a new Starter for me – declared Marg.

Meanwhile, the sweat was well and truly flowing on Hector’s side of the table. There was a lot of eating, and for once I would eat every piece of the Naan. The plates were wiped clean. This was the best Curry Experience of the trip so far. I suspect a return visit to Namaste may be necessary, if only to have the Aloo Gobi once more.

The Bill

€26.50 (£23.87) Two well fed customers for a fair price.

The Aftermath

The Calling Card was presented with my usual spiel and the Huawei. This was well received. We were in the company of a Lady from the Punjab, my favourite region in the Indian Subcontinent for food. Here was an opperchancity to mention Karahi Gosht and show some of the – Dry Karahi – that feature on the slide show. Our Hostess took it in her stride that I was a food blogger. On seeing the ridiculously large Naan on the – About – page, she fetched her own device and showed a video of a chap in India making a Chapatti the size of a dining table.

The – farewell – was very much a case of – arrivederci!

And so it was time to explore Cagliari. There is a very steep hill behind the port. The views from the top showed all that we have to cover in the next few days. It’s a pity that two venues visited later today were – closed for the summer.

Namaste – The Menu

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Sassari – Sardegna – il Nababbo Ristorante Indiano – Oggi, Oggi, Oggi !

Posted on July 9, 2019 by Hector

Walking out of Sassari train station yesterday, Hector was delighted to see Indian Kebab & Food just across the road, a good omen.

I did stick my nose in later in the day, although no Curry was on display, the chap handed me a Menu, Manzo (Beef) Curry was there. Tomorrow perhaps. What has happened to all the sheep that are exported from Scotland to Italia?

The list of ingredients impresses. Hopefully – Capsico – is not one of the – Verdura Mista.

The mind was set on tracking down what looked like a proper – Indian Restaurant – rather than a – Kebap Shop – which sells Curry. Ristorante Indiano il Nababbo (Via Predda Niedda, 37, 07100 Sassari Sardegna, Italia) was a forty minute walk from our rather central accommodation in Sassari. Google Maps had Marg and Hector take a most tortuous route. All round the houses – would be an understatement, this was past the cemetery, bus depot, industrial estate, and shopping mall.  An unnecessary route as we would prove later.  It was 14.00 when we arrived, thankfully the midday shift ended at 15.00.

Two tables were occupied, four diners, in what turned out to be a very spacious establishment, tablecloths too. I saw the Buffet (€10.90) set up mid-room, the Waiter confirmed as we took our seats that this was all that was available.

Marg decided that she couldn’t do a Buffet justice at this time of day. Samosas were not part of the Buffet anyway. A large bottle of Acqua Frizzante (€1.50) was ordered. Marg asked for a large Cafe con Lecce, they only serve standard Coffee (€1.00). Camera in hand, I photographed everything before making my selection.

I have no knowledge of how full the trays had been at opening time. I saw enough in the Main Courses to potentially satisfy.

There were two types of Pakora on offer, Vegetable and ?. The Potato and Chana Salad could be quite refreshing I thought. There was a dark and mysterious Sauce, I had to sample this. I assembled my modest selection.

I started with the Unknown Pakora, it was lukewarm, pink inside. Under-cooked Chicken? A waft of Spice hit the palate, then I realised…

Fish Pakora

Being used to the wonder that is the Fish Pakora served straight from the pot at Yadgar (Glasgow, Scotland) it is no wonder it took me a moment to recognise this. The Fish was a bit rubbery, I was glad I had only taken one piece.

Potato & Chana Salad

I used this to cleanse the palate before tackling the Vegetable Pakora. This worked well, very Fresh, quite tasty, even the Chickpeas, which I shy away from at times.

Vegetable Pakora

The irregular shapes impressed, more authentic, well that’s how Pakora turns out when Hector makes his own. Potato, and Onion were present, however, a Herb stood out. I hoped it was Coriander but could not be sure, no – blast. Spinach, perhaps.

Tamarind Sauce

I have never seen Tamarind served as Thick as this. I would love to know how this was achieved. Tamarind is always appreciated.

Something registered as – very pleasant – as I scraped up the final ensemble. The blend of Tamarind and the Juice from the Salad worked well together. This was a fine end to the Starters.

Marg is used to me starting each element of a meal then pausing to make notes. Realising the many parts to a Buffet, for the first time ever, Marg offered to note my commentary. I could get used to this.

The Mains

Fish Curry

I had taken the last piece of Fish. There was a film of Sauce left in the container, so I am happy to review this as a – Curry.

Evidently, this was the same Fish as in the Pakora. On-the-bone and with skin intact, I approached it carefully. The Fish had been well Marinaded and Seasoned. The Spice Level was moderate as one would expect in the Buffet scenario. On finding a Lemon Slice under the Fish, I became aware of this having added a welcomed Citrus Tang. This Fish was full of Flavour, I wish I had tried to take more of the Masala.

Potato and ?

Something shrouded the Potatoes, something which could be Seeds, Daal or, as I feared, Coconut. Thankfully it was not Coconut, but Rice. This combination was Moderately Spiced. It is rice – I had Marg record, after much deliberation.

Squid and ?

I generally only eat Squid when it comes as part of Seafood Pasta/Risotto. Otherwise, I don’t get eating Squid. Today, in addition to the – Rubber Rings – something brown and mashed was present. It was significantly different from – Fish. This was giving off so much – Flavour of the Sea – tremendous. There was Spice building on the palate too.
Rings of Squid have never done anything for me, but actually these did have genuine Flavour. Any time I have eaten Squid I have found it to be quite tasteless, except for one occasion, some twenty years ago, at the Athena Greek Taverna (Glasgow, Scotland).  Then the – Rubber Rings – were served in a rich Garlic Sauce. Somehow, today’s Squid had absorbed the Spice and was actually Flavoursome. One wonders how Chef managed this, Hector is still learning the magic of the kitchen, respect.

Vegetable Rice

Potatoes, Peas, and Carrot were present in the mixture that sat in the middle of the plate. The grains of Rice were a variety of sizes, some large enough to be Basmati, the remainder puzzled. Broken Basmati, or another strain?

Chef came out of the kitchen with a full tray. As I was the only diner left on the premises, he came over to our table. Gamberetto Korma – he announced. The Prawn Korma was one of the Dishes I had deliberately not sampled today. Having written off – Prawn Curry – a few weeks ago, I was hardly going to contradict myself. However, being presented with freshly made and – Hot – food, how could I refuse? I scooped a decent quantity of Prawns and placed them on the edge of my near empty plate.

Here was an opperchancity not to be missed. I handed over the Calling Card and made my usual introduction, ending with declaring my preference for Punjabi/Lahori Cuisine. I asked Chef from where he originated – Pakistan – he replied – I am from Lahore. On announcing that – Goshat Karahi – is my favourite Curry, this brought a big smile to his face. He retreated, perhaps I had made his day?

Ah, the comedy that is Curry-Heute. I am happy to negotiate selling the movie rights.

Beef Curry

Who says Hector is set in his ways? The Beef Curry was already scheduled to be next, the Prawn Korma would have to wait.

This Curry did not have the Shorva seen in the previous Sardinian outlets. Here was a much welcomed – Dry Beef Curry. One could see that the Meat had been sitting in a Spicy Marinade. I would love to have seen the Sauce that this was cooked in. I suspect Yoghurt could have featured. The Spice Level was moderate, the Beef was well Seasoned. A bit chewy – I had Marg record, but far from tough.

Gamberetto (Prawn) Korma

Given that everything else I had eaten today was – lukewarm – this was a bonus. Hector eating Prawn Korma, the comedy continues. This Korma had no Coconut overdose! Yay! It was probably the Spiciest of today’s selection. The Minimal Creamy Masala was again the antithesis of the preferred Hector Curry. These Prawns were giving off an impressive level of Flavour. Here was a combination of Prawns and Spices the likes of which I have never experienced. This must be the first time ever, Hector can write with enthusiasm about a Prawn Curry. First the Squid, now the Prawns, what else is Chef capable of? And is Hector spiraling down the road to actually enjoying a Chicken Curry?  Calm.

Chef came over again to take his bow. Spicy, I like Spicy – was my positive piece of encouragement. I wonder whose choice it is to serve Buffet only at lunchtimes. The website for il Nababbo shows a full Menu featuring Fish, Beef, Chicken and Mutton. Mutton Karahi (€9.00) could be interesting.  Do they still do a la carte?

In other sources, I have read many over-the-top criticisms of il Nababo, I can only speculate as to the agenda of others. Curry-Heute always reports a true and fair view of what is experienced in terms of Food and Service. Today I enjoyed a diverse range of Flavours and Textures, with Spice building throughout. This is what I seek when I have – Curry.

The Bill

€14.90 (13.42) Sterling hit a new low today. Thanks once again for all those who have devalued my pension by voting for uncertainty.

The Aftermath

The Waiter was happy to pose also on receipt of a Calling Card. And so the trek back to the heart of Sassari commenced. There is not a lot to see in this town in terms of history, the Fontana di Rosello is the symbol of the town, dating from 1795.

What did the Romans ever do for Sassari?

Update  –  July 11th, 2019

After an excursion to the archaeological site of – Nuraghe Palmavera – outside Alghero, it was back to Sassari in time for the 16.00 re-opening of Indian Kebab & Food.  Having walked many kilometres today, the reward had to be Curry. 

 

The door was locked, – back soon – said the sign.  We waited, and waited, then went for sustenance. At 16.45 we returned.  I asked for the Manzo al Curry, instead I was offered Chicken Biryani.  There was no Curry, so why advertise it? Hector does not like when – The Curry Rule – is broken. So, there’s only one source of Curry in Sassari. Time to move on.

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Olbia – PAK Kashmir – Donner Kebab – Hello Olbia, The Happy Town

Posted on July 7, 2019 by Hector

In Olbia, Sardinia, PAK Kashmir – Donner Kebab shows prominently on Google Maps, I didn’t expect to find two outlets for this franchise in such close proximity. After my surprise Beef, or was it really Veal, Curry last night at Pak Kebab, I visited both venues to check them out. They had the same fayre, which makes me ask the obvious question, where is the Curry actually cooked and by whom? Of course, no Curry Chain in the UK would centrally cook their Curry, then ship it out to the various outlets, would they?

Check the apostrophe!

It was the charm of the Lady at PAK Kashmir – Donner Kebab (Via Acquedotto, 8, 07026 Olbia OT, Italy) which made me choose today’s venue. Veal – she assured me last night when I enquired after the Meat Curry.

Arriving at 13.15, the Chap behind the counter immediately summoned the Waitress to deal with us, had he remembered me from last night? The inevitable Chicken Curry was there, as was the Veal Curry (€6.00). Behind the Meat Curry was another tray with Potato and what I took to be Daal. A portion of this was ordered too.

No Rice? – the Waitress confirmed.

Samosas (€1.00) were advertised, however, Marg became more interested in what looked like a large Spinach Roll (puff pastry). She ordered one.

I saw a large blue bottle in the fridge and so asked for a large bottle of Agua Frizzante. She offered us small bottles only.

But you have a large bottle.

That’s mine! – was the reply.

Two bottles it was, accompanied by small plastic cups which needed anchored, such was the strength of the fan. A family sat in the interior, Kebap, various, were brought to them in the minutes following. There was quite a steady stream of people from all nations buying Takeaway during our visit. Kebap must be quite a treat for those brought up on Pasta, Burgers and Pizza.

A plate with Bread and two Dips was placed on the table without comment. No Rice, so they’re giving us – Pitta Bread – I thought. Marg tore in as I completed the required photography.

Piping hot – Marg assured me. It was, and it wasn’t Pitta, these were Mini Naans, very Fresh, and despite their thickness, not doughy. The accompanying Raita was the perfect foil, the Citrus blast came through strongly, Quality Bread and a Tangy Dip, excellent.

Veal Curry

The Waitress brought the Veal Curry, the Quantity of Meat impressed. This was a huge portion, well into the teens, and not small pieces either. There was a Shorva as expected, Thin, Oily, the Bread would be put to good use.

Aloo Mutter

The Daal turned out to be Peas! Potato and Peas (€4.00) was one of the Dishes on the photographic Menu, as was Aloo Gobi (€4.00). Had the Cauliflower and Potatoes been available, Hector would have been in raptures. Still, what lay before me was impressive, this was a much Thicker affair, no Shorva here.

The Waitress assumed Marg was having one Dish, I asked for a big plate so as to combine the two.

Beef, Potato and Peas!

A Sunday lunch if ever there was one. Marg was ahead of me again. She dipped some Naan in the Shorva:

Quite a kick – was her impression. Hector doesn’t do impressions.

I sampled the Shorva, there was no immediate – Kick – this would grow. The Seasoning was fine. There were pieces of a – Dark Herb – in the Shorva, Parsley possibly, I was getting no sense of Methi or Coriander. My first piece of Meat required a lot of chewing, a lot, yet the Meat was not tough. Thereafter, I became used to the situation and found this – Veal – to be more than acceptable. I do not recall having had – Veal Curry – prior to visiting Olbia, so was not sure what to expect. Wiener Schnitzel does not have this texture.

The obvious thing to do with the Potato was to mash it into the Shorva. This may have been sacrilege. The Aloo Mutter was well Seasoned, and as hoped, had different Flavours from the Veal Curry. Here was a moment of synergy, the combination worked very well.

Marg’s Spinach Roll was not making an appearance, and so she devoured one of the Naans and helped herself to some of the Meat and Shorva. Again she mentioned the Spice Level, still I was not getting it.

The second Dip was a Chilli Sauce. I took a Soupçon, then spooned some on to my plate. Fearing that I was about to create a nasty Red Curry, I mixed up what remained on my plate. The colour did not change too drastically, I now had a Spicy Curry! Now we’re talking

As I was finishing, so the Spinach Roll was presented, it was 13.55.

No thanks – was Marg’s reaction.

I have one criticism about today’s Curry Experience. Neither the Veal Curry or the Potato and Peas were served – Hot. Both Dishes were barely – Warm. As I hoped to engage Mein Host, still busy behind the counter, I consulted Google Translate:

Mi piace il mio cibo servito molto caldo, il tuo era solo caldo.

I went up to the counter to pay, the Waitress pointed to Mein Host, only he could handle the cash. Mein Host was busy turning out four Kebabs, not Donner per se, but layers of Meat roasted on the rotating spit. The Donner delivery chap was passing through, I reckoned he dropped off four Virgin Donners.

The Bill

€12.00 (£10.71) We could only have been charged €1.00 per bottle of Sparkling Water. So why so expensive in other places?

The Aftermath

I left the Calling Card after the briefest of introductions, Mein Host was busy.

As we were getting our bearings outside, the Waitress came out, Calling Card in hand.

What is this? – her English turned out be be way better than she had previously let on.

Marg quick to answer

It’s his Curry Blog.

Olbia, The Happy Town, so it goes.

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Olbia – Pak Kebab – Farewell to Corsica, the Curry Desert; Hello to Sardinia, the Oasis

Posted on July 6, 2019 by Hector

Hector and Marg have just spent six days in Corsica (France) where there are no Curry Houses, not one. The – Yellow Sauce – with – Extra Big Onions – may have been available at – other places. Hector likes to think there are some standards left in this World, if not, in Curry-Heute. There was no Donner Kebap either. It was known in advance that the chances of finding Indian Cuisine were next to nil, the Kebap Shop invasion has not reached Corsica either. We saw one – KFC – presumably there are more, and no outlets for the big burger chains. Corsicans are expected to survive on overpriced Pizza and Burgers, or spend even more on Haute Cuisine.

Ironically, at A Vista,  our first chosen dining spot in Ajaccio (Corsica), Marg found – Samosa – on the Menu. Goat’s Cheese Samosa, something different.

I do have to blog A Vista (4 Quai Napoléon, 20000 Ajaccio, Corsica, France) as we went there on consecutive days, for Hector, the same meal both times. The Linguine with Mussels was truly outstanding. A mountain of Pasta, a very simple and minimal – Garlic-based Sauce – with the juices from the Mussels adding that certain – je ne sais quoi.

I have eaten a lot of Pasta in the last week, in France.

Today was a very long day, seven hours of actual travelling, with enforced two hours plus waits either side of the ferry from Bonifacio (Corsica, France) to Santa Teresa Gallura (Sardinia, Italia). Having had a substantial – Dejeuner – at Bonifacio, we were only looking for a snack as we wandered the busy streets of Olbia for the first time this evening. Marg declared that a – Green Salad – would be enough for her. Knowing of one Curry source in Olbia, Pak Kashmir Donner Kebab, this would be held back until lunchtime tomorrow. On spotting a Kebab Shop, Hector was straight in, alas all the seats outside were taken, we were not going to sit on the steps of the square as Marg suggested. The days of eating a late night Vegetable Pakora in a Shawlands close have long since gone. We moved on.

Moments later I spotted the magical words – Indian Food. There was no holding back the Hector. A dozy female who could have been a customer, but turned out to be a Waitress, was bypassed. Camera in hand, I approached the counter, there on display was Chicken Biryani, Chicken Curry on-the-bone and a Meat Curry.

I had to ask, Beef Curry was confirmed. I ordered this on Basmati, the Green Salad (€3.00) for Marg, and two tins of Soft Drinks. (I had already drunk two litres of Sparkling Water today.)

We were in a Kebab Shop in Olbia, Sardegna, what was it called? I went outside to look for a name. Kebab Novo Gusto was one Menu poster. Gusto – appeared to be the name of either the building complex, or the square opposite.

The Drinks came, tiny plastic cups. Italian Fanta, not as Sweet as served in the UK, closer to Belgium, which has a markedly paler colour.

Marg’s Salad arrived, a big plateful for €3.00, but lacking the Black Olives which were illustrated. Marg, in her best French, attracted the attention of a Chap who also appeared to be a Waiter. The Black Olives were asked for, they never came. Maybe employing – Italian – would have been a better ploy. Olives aside, this Salad had everything Marg likes in a Green Salad.

Beef (Veal) Curry

Quite a plateful. Thankfully the abundant Oily Shorva had been withheld to some extent. The massive amount of Rice had already absorbed whatever Masala had been included. The Toppings of shredded Onion and Lettuce, a slice of Tomato and some Sweetcorn made the Curry look as if it had simply not been chucked on a plate.

Expectations were low. They sank even lower after the first mouthful. Curry Powder – was my first pronouncement – that’s the dominant Flavour. Still, it was an attempt at a – Curry.

The Spice Level was at the bottom end of the scale, as in next to non-existent. The Seasoning, ah, the Seasoning. This saved the day, this Curry suddenly had potential. I counted the Meat, at least a dozen pieces. The Meat was very Tender, having been sat in the Masala, there was hope. Why do I have – levels of expectation?

I spotted some dark Seeds which could not identify, then some Tomato Seeds. There was no sign of Onion in the Shorva and so I concluded a Tomato-base. I then found a piece of Cinnamon Bark. This Curry was improving by the minute.

I had to switch my attention to the Rice and Toppings else they would have been left. Everything here was – Fresh. Eventually I had parity with Meat and Rice, a Curry.

I am not going to suggest that this Curry was in any way outstanding. It was very enjoyable, especially given the withdrawal symptoms. The Curry was decidedly better than a Beef Stew, it did need a bigger – Spice Kick. This was – Curry for the masses.

The Lady, who was clearly Mein Hostess, came over to ask the customary question. We expressed our pleasure, here was the Opperchancity to identify the premises. It took a few attempts to register – Pak Kebab. The aforementioned Waiter assured me proudly that they are not on Google. They are now – Pak Kebab (Via Acquedotto 2b, 07026 Olbia OT Sardegna Italia), and on another Social Medium. Why let one venue in Olbia get all the publicity?

I went up to pay, Calling Card and the Huawei at the ready.

Mein Host was happy to chat, though as we talked across each other, I probably missed a lot. I had to tell him there was a – Business Opperchancity – in Corsica. He mentioned something about paperwork and passports. What happened to Schengen then?

The Lady was very enthusiastic about the Calling Card. They have been in operation for seven years. A delightful couple, I wish them every success. Perhaps they could refine what is on offer in terms of Curry, a bigger Spice option, a written Menu?

The Bill

€11.20 (£10.00) This is a quarter of what we have been paying for meals in Corsica. Corsica need Curry Cafes, I suspect they are going to be abundant in Sardegna.

The Aftermath

A couple of doors down was yet another Kebab Shop selling Curry – Pak Kashmir. The concept was pretty much what I had just experienced, Kebap rules. They too had a Chicken Curry and a Meat Curry. Veal – a helpful Waitress told me. I’ll be back. Tomorrow’s lunchtime Curry should hopefully be here then, Pak Kashmir Donner Kebab as located by Google have had it all their own way for too long. However, I suspect both venues are the same business.

Then there was the first of two wind ups today. Namaste, a wine restaurant, no Curry. 

Later, Marg ordered – a large milky coffee-  in Italian !Update – July 7, 2019

Heading to PAK Kashmir for Curry-Heute, we stopped to take photos of the fountain in the square. I could not help but notice the chap sitting at Pak Kebab where we ate last night. Assuming this to be Mein Host, over I went to show yesterday’s write up.  Maybe it wasn’t him… Carry On Regardless.

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