Adam’s Curries, Baku, Azerbaijan
(Review by Neil Beard, Greenwich resident and International Curry Correspondent).
After spending two long, hot and busy months in Azerbaijan and at the request of Curry Bard Dan, I finally managed to get around to visiting Adam’s Curries in Baku for the first time, just four days before I return to the Royal Borough, warm beer and the rain.
My three dining colleagues for the evening were, along with myself, working on the 1st European Games. However, I imagine that their roles in catering services would, perhaps, make them slightly more critical of any dining out experience, especially as one of them is the former head chef at Asia Da Cuba St. Martins Lane, London. Adam’s was my recommendation so the pressure was on!
We hit Adam’s (which also doubles as a Thai on some nights) at eight, after beers at the Clansman pub. It was relatively busy and the aroma of spices was prominent on the street before we entered. Our reserved table was already occupied but the kind gentleman was politely asked to move to make way for four hungry men on a curry mission. Strategically placed next to the buffet, we couldn’t wait to get started.
The buffet was already pre-selected in everyone’s mind before we arrived but seeing the excellent choices, and our lack of a decent spicy meal for months, the decision was quickly re-affirmed. The Saturday evening buffet is 15 AZN per person (approx £8) with the local Xirdelan beer at 4 AZN (approx £2).
We tucked into delicious Chicken Tikka pieces, not just coloured chicken but really tender, and tasting like it had been baked in a traditional tandoor. Freshly cooked naan bread with mint raita, yogurt, and just for good measure a chili spice dip, were all available. Delicious.
There was no bhajis on offer but a selection of other starters including samosas and pakoras were available but as with all buffet food timing is everything. We quickly turned to the main event
The main courses included, among others, a Beef Madras, Chick Pea Curry and a Chicken Jalfrezi.
Each curry was individual, clearly all home made using fresh spices, which was a real surprise to us all and we commented on the authentic taste of each dish in turn. Fluffy basmati rice (a genuine art) complemented each mouthful, and quietness descended upon the table – always the best indication of a quality meal. Seconds, and even thirds, were consumed
I wish I had visited Adam’s before so I could have tried other dishes on the menu, in particular the Goan Fish Curry, which I’m sure would have been amazing as a specialty dish
Our hosts, curry meisters Narayan Pawar and his team, were incredibly friendly and polite. Adam’s is clearly a favourite among the ex-pats and oil-working community and long may it continue.