Tuesday, 10 December 2024

Kozhikode (Formerly Calicut): Kerala and More Part 3

This is a new post though it covers the events of the 6th of September 2023.
It will be moved to its appropriate chronological position shortly.

A Mercantile City by the Sea

28-Feb-2024

Kochi to Kozhikode


India
Kerala
Our plan was to spend Thursday exploring the city of Kozhikode, so we had to spend Wednesday getting there from Kochi. Kerala is a long thin strip up the coast of south west India and the distance from one to the other is around 180km. The ride up the coast on Route 66 – yes, India has one, too – is the shortest route and takes 5¾ hours. The more inland route through Thrissur is 30km longer and 15 minutes quicker. Road travel in India is never fast, most roads have one lane in each direction, roadworks are common, few towns have by-passes and Kerala is heavily populated, 34 million people living at 890/km² (cf England 438/km², California 97/km²).

Kerala

Kochi’s metropolitan area has 2.1 million inhabitants,so leaving it takes some time, Sasi navigating through apparently endless suburbia…

Kochi's endless suburbs

… until we found a larger road - most roads have one lane each way, but not all! Dual carriageways present other problems. Flocks of motorbikes swoop around like starlings at dusk, and trucks, always in the outer lane, force overtaking cars to carve a path through the bikes flighty world.

A three lane road takes us out of Kochi

Beyond the city, Sasi stopped for coffee. He left us to it, and after ordering we were each brought a small shiny metal cup of coffee, sitting in a shiny metal bowl. As we discussed how to proceed, the manager strolled over, poured my coffee from the cup into the bowl, then from a great height, poured it back, twice. Keralan coffee is best aerated.

The bill was tiny. As ever, where tourists are rare, we were welcomed as guests and treated in a friendly and fair manner. In tourist hotspots we are faceless cyphers in an over-monied and often rude and overbearing crowd, just ripe for the fleecing.

Mandi Lunch

It was after two before we paused for lunch. Sasi was clearly looking for a particular restaurant as he drove up the outside lane inspecting the buildings on the opposite side. I think he failed but, finding a gap in the central reservation he, U-turned and drove 200 metres back to a restaurant he hoped would do. It seemed to be called Mandi. Who, I thought, is Mandy?

The lunchtime service had been busy and there were few available tables. Drivers customarily see their clients settled, then disappear but like many mid-range restaurants, Mandi had AC and non-AC seating, and the empty tables were in the non-air-conditioned area. Sasi hovered, leaving us in non-AC would mean he had, in his own eyes, failed us, though we would have happily eaten beneath one of the ceiling fans. Just as this seemed inevitable the AC area cleared out and he quickly shepherded us to a newly vacant table.

A waiter arrived and asked, in English, what we would like. ‘A menu’ seemed a reasonable request. He pointed his phone at the QR code on the table and showed me an English menu. It read – ‘Chicken Mandi, Mutton Mandi, Paneer Mandi…..’ Light dawned slowly. We were in a ‘mandi restaurant’ and ‘mandi’ was what they did. We had no idea what that was, but ordered two mutton mandi and waited to find out.

The Mandy arrived quickly, looking a lot like meals we had eaten in Oman which Yousef called ‘biriyani’ though maybe for our benefit (see Lunch in Sur in Sur and Turtles). Biryani-style rice was mixed with vegetables and topped with slabs of mutton apparently carved with an axe. No cutlery was on offer, so we washed our hands and got stuck in. It lacked the sophistication of its Omani sibling, but the fresh, well-spiced ingredients made a hearty meal. We would happily order it again.

Lynne and mutton mandi

Kerala, particularly Kozhikode, has had trading links with southern Arabia for millennia – it is only a trade wind away. More recently the area has supplied migrant workers to Oman and the Gulf states. Mandi is originally a Yemeni dish and returning migrants opened the first mandi restaurants in the early 2000s. After a slow growth it took off in 2018 and mandi restaurants are now all over the Kozhikode area.

Kozhikode

Harivihar

We reached the city around 5 o’clock. It has been officially called Kozhikode since independence in 1947 but under British rule it was Calicut, a Portuguese transliteration of the name used by Arab traders. The airport is still officially ‘Calicut International’ and the major university, Kerala’s largest, is the ‘University of Calicut.’ Maybe the locals say ‘Kozhikode’ to each other, but to us it was always Calicut. I will, however, stick with Kozhikode for this post.

With over 600,000 people the city is the heart of a metropolitan region of 3 million, but much of it is surprisingly green. Sasi found his way to an area northwest of the centre, where narrow lanes run between high walls protecting the privacy of large residences. A former royal manor-house built in 1850 by the Kadathanad royal family, once rulers of northern Kerala, now houses Harivihar, a ‘heritage homestay’ offering Ayurvedic and yoga treatments we would have no time for, and vegetarian meals.

Harivihar Wellness and Heritage Homestay

After checking in we took a pre-dinner stroll in the gardens, discovering the area around the pond was very popular with mosquitoes.

It would be an error to stand by this arch around dawn or dusk

At the appropriate time we presented ourselves for dinner and found we were the only guests. We had been warned that Harivihar served only vegetarian food, but in a country with a vegetarian majority, that is not unusual. This, however, was different. It was vegan rather than just vegetarian, much of the food was uncooked (though obviously not the rice), and spices and sauces were used with restraint. Everything was beautifully presented (pity we destroyed it before I took a photograph!) and we found the freshness and the occasional unusual flavours made an excellent and satisfying dinner.

It was a beautifully presented vegetarian meal when it arrived

29-Feb-2023

Breakfast at Harivihar

Breakfast was, of course, also vegan so no omelettes, but other South Indian breakfast treats were available, we had idlis with coconut chutney…

Idli with coconut chutney and sambar

… dosa...

Dosa, Harihvar

….and as much fresh fruit as we could eat. Some varieties of orange, as we discovered in Vietnam in 2012 (see Hue (1)) are green even when ripe, but this was the first time I had eaten one. Colour is skin deep, inside it is just an orange.

A green orange, Harihivar

Tali Shiva Temple and Student Police Cadets

Pleased with our vegan breakfast, we met up with Sasi and a local guide I shall call 'Mr Guide', partly because I have forgotten his name, and partly as a tribute to his sense of self-importance. Together we headed for central Kozhikode. Traffic never flows very freely here, but today, in and amongst the cars, there were dozens, possibly hundreds of young people in uniform. They seemed to be moving between a central building and a field where an event might be taking place later,

Taking great care not to drive over any of the youngsters, Sasi deposited us at the Tali Shiva Temple.

Tali Shiva Temple (the man leaving and the man on the left reclaiming his shoes are wearing mundu)

It does not look particularly old from this angle, but it was much improved by the local rulers in the 14th century and it was not new then. It was badly damaged during Tipu Sultan’s invasion in the 18th century (For more on Tipu Sultan, see the 2016 post Mysore, Somnathpur and Srirangapatnam) and underwent major restoration in 1964. Dedicated to Lord Shiva, its most treasured possession is a Swayambhu Lingam (self-manifested lingam) which ‘some believe’ (to quote the temple website) was installed by the legendary sage Parasurama. Parasurama, the 7th avatar of Lord Vishnu, is mentioned in the Ramayana, making him as historical as Achilles (though better heeled).

The dress code for men is dhoti or mundu without shirts. I removed my shirt to enter Suchindram Temple in Tamil Nadu in 2016, but mercifully stayed covered here as temples in Kerala are open to Hindus only. A mundu, the traditional male attire in Southern India, is a piece of cloth wrapped around the waist and often folded to knee length for convenience.

A side view of the temple entrance shows the typical Kerala design of long eves shading slatted windows.

Traditional Kerala eves and slatted windows, Tali Shiva Temple

Next to (almost) every temple is a large artificial pool, known as a tank. Across the tank is a gopura, these brightly painted towers are common in Tamil Nadi but almost unknown in Kerala.

Tali Shiva Tank and a small gopura

Along the bank were a series of carved representations of important events in Hinduism, or perhaps local history. Unfortunately, I am too ignorant of both to attempt any interpretation.

Man on palanquin, beside the tank Kozhikode

There was also a magnificent tree I identified as a rain tree. Mr Guide corrected me, it is a peepul or bodhi tree, the tree under which the Budha was meditating when he achieved enlightenment.

Peepul or Bhodi tree, Kozhikode

Girls in uniform were fluttering around here, too. They were members of the SPC – Student Police Cadets – an initiative aimed at 13–16-year-olds with the usual worthy aims of such organisations – promoting civic responsibility, social awareness and leadership skills among them.

Our pale faces stood out in the crowds around the tank and they soon noticed us, small groups pointing and daring each other. Eventually the bravest broke ranks, walked up to Lynne, held her nerve and asked if she could have a photograph with us. Being asked for a photograph is common where foreigners are rare and of course we always say yes. Mr Guide was appalled, ‘allow one,’ he warned us ‘and they will all come. I will shoo them away.’ No, you won’t Mr Guide. We have been photographed by many people in many places, including large school groups in the citadel of Kabaw in Libya and a rock temple in southern China. We do not have a tight schedule, or any schedue at all, and ten or fifteen minutes spent to promoting international goodwill is time well spent. There were a dozen or more groups in the end, all very polite and smiley - and we got a photograph, too.

Student Police Cadets, Kozhikod

Tasara Arts Festival

Mr Guide suggested we might like to visit the Tasara arts festival, taking place nearby. It is an international event, though the entrance was distinctly low-key.

There are no big signs, no arrows pointing the way, just this on the gate

The festival was mostly outdoors, around a large house, its balconies and patios used for display purposes.

Paintings on the Balconies and patios, Tasara Arts Festival

Individuals were also showing their own work, some of which I liked,…

Hanna from Sweden has painted what might be a brain
Tasara Arts festival

…. and some I failed to understand.

Valerie from France has tied some twigs together and....?
Tasara Arts Festival

Other, perhaps more established, had their own areas and exhibitions.

More traditional painting from MG Narayan, Tasara Arts Festival

We spoke to an artist whose work we admired,....

An artist whose work we admired, Tasara Arts Festival

... and I owe him an apology. I have no photogrpah of his work, and I have lost the piece of paper with his name on it. If he ever finds his way to this page (a long shot) he will, at least, have a nice photograph to show his mum.

He happened to be local, but the festival attracts artists from across India, the rest of Asia and a fair sprinkling of Europeans. The only other British voices we heard in Kozhikode were inside the house discussing textiles.

There were crafts as well as arts, spinning….

Spinning, Tasara Arts Festival

….weaving…

Weaving, Tasara Arts Festival

… and swinging – perhaps less a craft than a silly person playing?

Swinging, Tasara Arts Festival

Mopilla Mosques

The Mopilla are descendants of Arabian traders who settled on the northern part of the Kerala coast six or seven hundred years ago. Over the centuries they have largely integrated into Kerala’s eight million strong Muslim community, but remain notable for their mosques.

The Miskhal Mosque, one of the oldest and largest, was built in the 14th century by Nakhuda Miskhal, a Yemeni shipowner and merchant who had settled in Kozhikode.

Miskhal Mosque Kozhikode

It once had five stories, but now has four, after a violent confrontation with the Portuguese in 1510. Like all Mopilla Mosques it is constructed of wood above the ground floor, and has the pronounced eves and slatted windows typical of Kerala. Domes and minarets are conspicuous by their absence.

Miskhal Mosque, end view

Islam was born in Arabia and the architecture of most mosques worldwide reflects that origin. Mopilla mosques do not. We first saw Mopilla mosques here in 2010 (pre-blog). In the 2020 post Praying Facing West, part of my Variety of Mosques thread, they can be seen in the context of other Asian mosques.

Wholesale Coconuts

Although this was our second visit, Kozhikode sees few tourists and has few of the usual tourist attractions – but that does not mean it lacks interesting things to see.

Kerala is estimated to have 180-200 million coconut trees, averaging around 5,000 per km². Coconuts are essential to Keralan life, and we visited a coconut wholesaler, whose business spread into the street in a most Indian fashion.

Grading coconuts in the street, Kozhikode

These men are coconut graders. They take two coconuts from the pile, tap them together and then lob them into the appropriate baskets depending on size and sonority of tap.

Unhusked ‘tender coconuts’ harvested at 7-9 months are for drinking, these are mature coconuts harvested at 11 or 12 month and have had the husk and copra removed. The biggest with large kernels and high water content are premium grade. Slightly small and with lower water content are used for domestic consumption and oil production – coconut oil is essential to the cuisine of Kerala (see Cooking the Kerala Way). The smallest are often given to the gods. Offerings are an integral part of puja, the Hindu worship ritual, with flowers, incense and a coconut being a typical offering.

Inside are enough coconuts to keep the graders busy....

Plenty more coconuts inside

...and gangs of men packing sorted coconuts for onward transport. Inside the atmosphere is hot and dusty, some workers covering their faces with scarves. In an ideal world they would all have protective masks, but Indian health and safety awareness is in its infancy.

Packing the coconuts

Lighthouse and Marine Bungalow

Before heading for lunch, a short detour took us past two of Kozhikode’s ‘must sees,’ the lighthouse….

Kohzikode Lighthouse

….and, next door, the Port Marine Bungalow. Why?

Port Marine Bungalow, Kozhikode

Lunch

Mr Guide took us to a restaurant that was good enough to be regularly full and they had set out chairs in the street for those waiting. The young man next to me asked how old I was. Mr Guide leapt down his throat, telling him, rather sharply, it was very rude in our culture to ask a person’s age. But my chair was situated in the middle of his culture, so I told him I was 74 and asked how old he was. ‘26’ he replied, a little surprised. I told him I had been 26 once, which, as intended, he found more amusing than informative. The conversation might have progressed but a man arrived to tell us a table was available. Predictably, we ate a curry of some sort, which must have been pleasant enough, but failed to stick in my memory.

Calicut Cathedral

After a morning with the Hindus and lunch with the Muslims (Muslims run a disproportionately large number of restaurants) we next visited the Catholic Cathedral. Kerala’s religious make-up differs from the Indian norm where Hindus are 80% of the population, Muslims 14% and Christians head a long list of ‘others’ at 2.3%. Kerala is 55% Hindu, 25% Muslim and 20% Christian.

The Cathedral is a handsome building…

Catholic Cathedral, Kozhikode

…officially known, according to the plaque outside, as the Matri Dei Cathedral, Calicut, which mixes Latin and English and ends with the old name for Kozhikode, originally used by the Portuguese.

Vasco da Gama’s 1497 expedition was the first to round the Cape of Good Hope and he landed at Kozhikode in May 1498 giving Portuguese traders unimpeded access to the spices and other riches of the Malabar coast for a couple of centuries. The plaque records the first Cathedral being built by the Zamorin (King) of Calicut under the ‘supervision’ of two Jesuit priests. The 1724 extension were also the work of the Zamorin – supervised by a Portuguese Priest. There were no Zamorins by the time of the 2008 renovation, after which the cathedral was rededicated by the Bishop of Calicut.

Inside the cathedral, Kohzikode

Across the courtyard outside, is a catholic secondary school where Mr Guide had once been a pupil. I think it gave him part-ownership of the cathedral.

Archaeology Museum

It had been a long day, we were still jet-lagged, and although we usually adjust quickly to Indian temperatures, we were struggling with the 33° heat and high humidity – and Mr Guide was continuing to be opinionated and wrong. Although the museum was probably interesting, I was not interested, I wanted to sit down and have a cool drink. Mr Guide failed to realise he was losing his audience and insisted on describing every single exhibit. We listened politely, but the visit felt interminable.

Dinner at Harivihar

Eventually we escaped, Sasi drove is back to Harivihar and we said goodbye to Mr Guide. Later, dinner erased any lingering doubt, that a vegan meal can taste good and be completely satisfying.

Vegan dinner, Harivihar. I am not quite sure what it was, but it was good.

Again, I did not take a picture until too late, but do not really know what they did or what we ate, except that we liked it.

Kerala and More

Part 1: Cooking the Kerala Way
Part 2: Kochi: Not Really a Free Day
Part 3: Kozhikode (Formerly Calicut)

and much more to come

Friday, 15 November 2024

Eating the Algarve 2024

Originally posted in 2011, Eating the Algarve had a major rewrite in 2022 and since has been updated yearly.

Introduction


Portugal
For me food ranks high among the pleasures of travel and 'eating local'is important. In a very few countries eating local is a chore, endless mutton in Mongolia (there is no choice) or two kebabs a day in Iran (I hear menus have diversified since 2000) leap to mind, but I have a much longer list of lands, from China in the east to Cuba in the west where dinner is a delight. Portugal ranks highly amongst them.

We first visited the Algarve, Portugal’s southernmost region, in 1982, returned several times in the 1990s and have not missed a year this century (except 2020, the Baleful Year of Covid). Since 2005 we have based ourselves at Carvoeiro, one of the smaller seaside resorts. I admire the way the locals accept that, for a part of the year at least, they are a minority in their own town, yet deal calmly and honestly with the invading hordes. I love the October warmth, the sunshine sparkling on the sea, the colours of the bougainvillea trailing across freshly painted white villas, but most of all I love the food.

The Algarve (Carvoeiro underlined) and its position in the Iberian Peninsula (shaded red in inset)

Portugal is often thought of as a Mediterranean country. Portuguese is a Latin language, the climate, particularly in the Algarve is Mediterranean as is the food. Tomatoes, garlic and peppers are important while olive oil is the essential cooking medium, condiment and salad dressing. All it lacks is a Mediterranean coast.

Warm(ish) and blue, but definitely the Atlantic Ocean, not the Mediterranean Sea

The Algarve is a tourist region and thus prey to foreign influences - tapas and sangria from Spain, salmon from northern Europe and, more recently ceviche from South America. Carvoeiro also offers Chinese, Indian, Thai and Nepalese cuisine – and all-day English Breakfast should that be the limit of your horizons. There are an increasing number of tapas, Italian and ‘Mediterranean’ restaurants, but the majority could still be described as 'tipico', where fresh, local ingredients are treated with respect.

Carvoeiro

I have nothing against Indian restaurants or ceviche, but this post is about Portuguese food with am Algarve accent. It is not fine dining (though the Algarve has its Michelin starred restaurants), nor exclusively about restaurant food, it is about good food at everyday prices – something Portugal does supremely well.

Breakfast

We do not go out for breakfast, and there is nothing special about a Portuguese breakfast, but I must crowbar in a mention of presunto. Portuguese has two words for ham, fiambre is wet cured ham, pink, flaccid and forgettable while presunto is air cured – very like the Spanish Serrano Ham. Of the many ways to enjoy presunto, none is better than smeared with a warm, runny egg-yolk.

Presunto, a sadly broken fried egg and an over-large breakfast

Although we eat presunto for breakfast regularly, this is not a regular breakfast, this is the final day, 'clear the fridge' breakfast - well, that's my excuse and I'm sticking to it.

Morning Snacks

Coffee and cake! A section of I Don’t have a Sweet Tooth but… is dedicated to Portuguese coffee and cake. I shall not repeat myself here, but I cannot resist a picture of café com leite with a pastel de nata, my absolute favourite.

What eleven o'clock is for

It does not look much, but melts away leaving a legacy of lovely, lingering flavours. It’s like Portugal, not always showy but full of depth and richness.

Light Lunch

As will become obvious in the 'main courses' section, we do go out for lunch, but not for a 'light lunch' - keeping it 'light' would be nigh on impossible. But to control a regime noticeably leaning towards over-indulgence, light lunches are a necessity. We need salad - lettuce, tomatoes, peppers, garlic, a sprinkle of herbs, a dash of vinegar and a drizzle (or downpour) of olive oil - and in the Algarve what better accompaniment than locally produced sardine paté...

Salad and sardine paté

…or maybe some cheese. The Portuguese tend to eat cheese at the start of a meal, but visitors can do as they please. The Algarve produces a little, but most eaten in the region comes from the Alentejo, the next district to the north, or from the Azores, 1,000km out in the Atlantic.

Two cheeses

On the left is an Alentejo sheep cheese. It is close textured with a gentle flavour, but a pleasing tang in the finish. (For more on Alentejo cheese see Eating and Drinking the Alentejo). On the right an Azores cheese made with mixed cow, goat and sheep milk – I don’t know of anywhere else that mixes milks. It is soft and creamy with a delicate flavour but a sumptuous texture.

Main Courses

Fish

Some 100km West to East and 50km North to South, the Algarve is a roughly rectangular with the Atlantic Ocean on two sides. Unsurprisingly, it is blessed with the freshest of fish.

Dourada e Robalo. Sea Bream and Sea Bass are ubiquitous. The tourist-driven fashion of late is to fillet them, but they used to be plated whole....

Robalo, Casa Palmeira, Carvoeiro 2023

....and still are at Casa Palmeira in Carvoeiro.

Dourado, Casa Palmeira, Carvoeiro 2023

...while at the Restaurante Atlântida on the beach at Alvor, Lynne’s Dourada was filleted at the table by the waiter.

Dourada, Restaurante Atlântida, Alvor 2022

Linguado Sole used to be on most menus, then disappeared and is now making a come back.

Sole, Bela Rosa, Carvoeiro 2024

My sole at Bela Rosa in Carvoeiro this year was minimalist, to say the least. I enjoyed a sole that had not been drowned in butter and pebble-dashed with capers.

Sardinha. Sardines are available in (almost) every restaurant in the Algarve and are often the cheapest main course.

Sardines, Dona Barca 2024

Since 1982 we have been making what has become a pilgrimage to the Algarve’s second city of Portimão to eat sardines. The scruffy trestle tables on the dock have long been tidied up, but ducking under an arch from where they used to be brings you to a small square where Dona Barca, an old-style restaurant with communal tables, grills fish in the open air. Since we discovered it with Brian and Hilary in 2001(ish) we have never felt the need to go anywhere else for our sardines. 

Dona Barca 2022, with Brian and Hilary
Sardines, salad and boiled potatoes, so simple, so satisfying

It is a treat we have often shared with friends, usually Brian and Hilary. Dona Barca is inexpensive, the food is excellent (they have a full menu, it’s not just sardines) and it is one of very few restaurants we visit with as many Portuguese customers as tourists. Sadly, the long communal tables disappeared two years ago – more victims of Covid?

Espadarte. I like an occasional swordfish steak. At lunch at the Atlântida they offered an Espadarte Algarvia. There is no agreed definition of ‘Algarvia’ or ‘Algarve style’ but I expected something with tomatoes, peppers and garlic. What I got was different.

Swordfish with orange and almonds, Restaurante Atlântida, Alvor 2022

Oranges and almonds are important local products, but I was not prepared for a slab of fish to be doused in orange (juice and pulp) and sprinkled with toasted almonds. ‘Oranges and fish!' I thought, 'No! No! Thrice No!’ But, believe it or not, it was the best thing I ate all week. Like Lister’s triple fried egg, chilli, chutney sandwich it was all wrong, but perfect.

Perhaps there is a fashion growing here. In 2023 I spotted a restaurant offering 'swordfish with coconut and passion fruit'. After discovering the pleasures of black scabbard fish and passion fruit in Madeira I thought I might try it, but then I read the restaurant's review.

We lunched at the Atlântida at the suggestion of my (distant) cousin Ricky, long- time Algarve resident, fluent Portuguese speaker and now a Portuguese citizen. See Finding a Long Lost Cousin.

Ricky and me, Restaurante Atlântida, Alvor 2022

Ensopado de Enguia (Eel Stew). The restaurants we use in Carvoeiro and along the coastal strip describe themselves as 'tipico' but their clientele is largely tourists and however tipico they want to be, they all have an eye on what will appeal to the north European palate.

In 2023 Ricky took us to the restaurant in her village. She told us they feed local workers on weekday lunchtime and on Sundays (when we visited) people drive up from Portimão (the nearest city) for 'country food'. Wherever the clientele came from they were overwhelmingly Portuguese

A Oficina, Mexilhoeira Grande

A Oficina gave us access to several dishes that do not make it onto the tourist menus and I could not resist trying ensopado de enguia, eel stew. Disks of perfectly cooked eel floated in a somewhat rustic sauce consisting largely of blitzed tomatoes strongly flavoured with coriander. It was accompanied by a plate of chips and fried bread, which would have been perfect if I spent my day labouring in the fields, but for an idle so-and-so like me, was more carbohydrate than I needed. The eel, though was delicious, the white, delicately flavoured flesh falling willingly from the spine.,

Eel stew, A Oficina, Mexilhoeira Grande, 2023

Bacalhau. The Portuguese love affair with salt cod started over 400 years ago and continues to this day, even in the Algarve. However, for me the Algarve is about fresh fish, and Bacalhau feels more at home in the Alentejo, which has far less coastline and a different culinary tradiition. So, for Bacalhau dishes visit The Alentejo: Eating and Drinking 2024.

Other Denizens of the Deep

Lula. Squid has long been a favourite of both of us. They were disappearing from menus a couple of years ago, but I am glad to see they are now making a recovery. In 2022, 2023 and (for Lynne) 2024. We have eaten our squid at the Bela Rosa in Carvoeiro.

Squid at the Bela Rosa, Carvoeiro, 2022

Perfecting squid is tricky and Bela Rosa are doing well enough to encourage our repeated return, but the very finest squid we have eaten was served at Maria's, a breath of fresh air, proper Portugal and sensible pricing on the beach beyond tourist wonderland of Vale de Lobo/Quinta da Largo. After several decades of sterling service Maria sold up. The restaurant is still there, the name is unchanged, but the prices have soared under management fully invested in the creeping Californication of the Algarve.

The good old days at Maria's, Quinta do Largo, 2011
Fish is always best eaten within sight of the sea

There is another style of cooking squid which I have encountered in Portimao and Monte Clérigo on the wild west coast. We both unwittingly ordered it this year at Cozinha da Avó (Grandma's Kitchen) in Carvoeiro.

Squids, Cozinha da Avó, Carvoeiro

The pile of tiny squids, each one stuffed and blackened with squid ink did not please Lynne, but I was happy enough.

Polvo. We regularly ate ate Octopus, more precisely, Polvo à lagareiro in Martins Grill in Carvoeiro. Sadly Jan (Martins) Zegers died some months before this photograph was taken and Martins's Grill has since changed hands, name and style.

Polvo à lagareiro, Martin's Grill Carvoeiro 2019

Lagareiro is a style of cooking often applied to octopus, cod and more in which the grilled or roasted fish is brushed with olive oil.

Arroz de Marisco. Seafood rice usually comes as a dish for two. A large earthenware bowl is placed on the table and, after the waiter has given it a judicious stir, you spoon out the contents, rice, langoustine, crabs, prawns, mussels and anything else that might have been in the market that day. Fingers are required to liberate tasty morsels from shells and it all gets wonderfully messy (bibs are normally provided).

Arroz con Marisco, Casa Palmeira, Carvoeiro, 2023

In 2022 we tried out the Marisqueira Portugal in Carvoeiro. It is, I think, new and is trying to be a touch more elegant and inventive than the opposition.

Marisqueira Portugal, Carvoeiro

They fiddled with a classic, the broth was subtly changes and apart from the clams and mussels the seafood was served separately.  They also used a much shorter grained rice. They almost got away with it, the flavours were good, the crab legs were very fine indeed – and they helpfully provided crackers to provide easy access to the sweetest of meat in the spindly legs – but if you mess with a classic, you really have to nail it, not just be a bit different.

Lynne and a langoustine, Marisqueira Portugese, Carvoeiro

Amêijoas. Clams have always been important in Portugal but the last twenty years have seen serious over-fishing. Amêijoas à Bulhão Pato, clams in a garlicky broth, was once a cheap starter, it still appears on menus but now costs more than most main courses.

You can still find a bag of fresh clams at a reasonable price in a supermarket and cook them at home. I have never essayed Amêijoas à Bulhão Pato, but I do a fair Amêijoas marinière to mess with a classic and mix languages.

Clams marinière frites
Yes, I messed with a classic, but I only had to please my resident food critic and she had no complaint.

Cataplana Dishes

A cataplana is a cooking vessel unique to the Algarve. It consists of a pair of hinged copper shells which enclose the ingredients sealing in all the moisture and all the flavour. It can also be put on the heat either way up. A fish cataplana, usually serving two, will contain several pieces of fish - whatever is available that day - and, typically, prawns and mussels. The smell when your cataplana is opened at the table is memorable.

Cataplana, Vimar, Carvoeiro 2011

The cataplana in the picture was expertly cooked, but I doubt the slab of salmon among the fish is local, and nor are the New Zealand green-lipped mussels at the front. Local produce is excellent and promoting it is even more important now than it was in 2011.

Another dish traditionally cooked in a cataplana is pork and clams, and in 2022 I enjoyed this in an individual cataplana at the Casa Algarvia in Carvoeiro. This apparently strange combination was made in the Algarve, but undoubtedly designed in heaven.

Pork and clams in a cataplana, Casa Algarvia, Carvoeiro. 2022

As that last cataplana involved pork, it is time for the meat.

Meat

Borrego. Throughout the Algarve there are patches of scrubby land with a few sheep and a shepherd. The shepherds are uniformly the sort of old men who feel they still need to do something useful (an affliction I have never suffered from). Lynne felt that as they went to so much effort it was rude not to eat some lamb.

Lynne’s rack of lamb at the Casa Algarvia was top quality meat, perfectly cooked. It was marred, though, by a squirt of commercial mint sauce at the side of the plate, partly over some salad. I suspect unimaginative British tourists have for years been telling Portuguese restaurateurs that ‘we always eat lamb with mint sauce’ and this is the result. Mint sauce has its place in a British-style ‘roast dinner’, but it is just inappropriate here.

Rack of lamb, Casa Algarvia, Carvoeiro, 2022

Frango Piri-piri. Chicken piri-piri was on (almost) every menu in the Algarve long before Nando’s existed. Nandos was co-founded in South Africa by Fernando Duarte, a Portuguese Mozambiquan who gave the dish the fast-food franchise treatment and aligned himself with the gastro-criminals of KFC, MacDonalds and the rest. There are mercifully very few fast-food franchises in Portugal (though there is a Burger King with a ludicrously large sign in Lagoa) and chicken piri-piri is cooked individually by each restaurant in their own style. It is traditionally our lunch on our last day in Portugal.

Chicken piri-piri, O Barco, Carvoeiro 2022

Portugal and the chilli: a small digression

The chilli pepper was first cultivated in Mexico some 10,000 years ago. Several millennia later It was taken to Asia by Portuguese traders, arriving in India in the late 16th century and recasting the whole cuisine of south-east Asian. Vindaloo, the ultimate test of British diner's machismo, originated in the Portugal's Indian colony of Goa, as an example Portuguese/Indian fusion.

They took the variety that would become piri-piri to Africa and it made its way to the Portuguese mainland from their colony of Mozambique. Chilli does not appear in traditional Portuguese cookery but sausages (chouriço piquante) and sardine paté with piri-piri are widely available, as is piri-piri sauce, suggesting it is much used in home cookery.

Desserts

Dessert menus usually involve a large glossy folded card produced by a manufacturer of synthetic desserts and ice creams. Stuck somewhere on the card there will always be a small, sometimes hand-written, list of the grown-up desserts, many of them made in-house. Ever present is pudim flan, a rich eggy caramel custard, which is perfect when you have too little room for anything heavier. Sometimes it is just perfect.

Lynne and a pudim flan, Martin's Grill, Carvoeiro 2019

If you have a little more space left, there are bolos (cakes) and tartes (translation unnecessary) made from local produce including (but not limited to) almonds, figs…

Fig and almond roll, Atlântida, Alvor, 2022

… carobs, oranges…

An amazingly light yet full flavoured orange cake, and an affogato of sorts
O Barco, Carvoeira, 2022

and apples. The cakes are usually made with one egg more than would be normal elsewhere and are universally wonderful.

And there is always the mysterious little package known as Dom Rodrigo.

Dom Rodrigo, Marisqueirra Portugal, Carvoeiro, 2022
Very enjoyable, but rather small once you get in there

Extroduction

I have omitted nibbles and starters, and the mandatory eating of olives that precedes every meal, but I have already gone on too long and should stop now.

Bread, olives and white port - well why not?