Text José Silva | Translation Bruno Ferreira

It’s already an institution of Porto’s city. For 18 years operating in the same place, on that pedestrian alley that runs alongside the Crown Plaza hotel (formerly Tiara). For three times underwent renovations, while always maintaining an environment dominated by tranquility with lots of light coming in through the huge windows. A small counter at the entrance and beautiful armchairs where you can wait for table.

Decorated in crimson tones – Photo by José Silva | All Rights Reserved

Oriental pieces – Photo by José Silva | All Rights Reserved

A large living room tastefully decorated in crimson tones with some Oriental pieces’ notes, including two beautiful columns at the entrance.

Straight ahead there’s the kitchen entrance that has a traditional oven (tandoori) where some of the delicacies that come to the table are cooked.

Mani Ram – Photo by José Silva | All Rights Reserved

Tej Ram – Photo by José Silva | All Rights Reserved

All prepared by the hands of experienced people, leaded by two Indian cooks who have been working in Mendi for many years: Tej Ram and Mani Ram. Also the care when buying quality products, a great deal of them coming from India.

In the room there are soft incense aromas hovering the air which mingle with the ones coming from the kitchen – the spices and seasonings that make Indian food one of the most odorous ones.

In charge of it all is the strength and will of a man who has always believed (and believes) in what he does, who gave his body and continues to give his spirit to Mendi: Kamal Rajani. He was born in old Lourenço Marques, Mozambique, lived in England, then went to USA, and finally came to Portugal to get married, in 1981. In 1997 he founded Mendi. Nowadays his daughter Mafalda helps him around the restaurant providing a feminine touch to this pleasant space.

The tables are nicely set and sober, the service is personalized and unnoticed such is its finesse. While this is true they also helps us to go through a very full menu – among the many appetizers and main dishes.

There’s no other way to start the meal but with papadom – thin and crunchy leaves with slightly spicy spices – introducing us to these exotic flavors. Yes, because Indian food (and Oriental in general) is traditionally spicy. But, as an adaptation to European tastes, in Mendi we can choose to enjoy the food without spicy, which I must confess, will mischaracterize a bit this so noble cuisine. What we can do is in fact control the spiciness level, all we have to do is ask for help: slightly, medium, hot or very hot. I like to start with medium and finish with hot, already with some sweat drops on my head.

I really like having a small dish of fresh hot chilli next to me so I can add them myself to the various dishes, it’s a tremendous delight… It’s a strong spicy, hot, with great quality and quite tasty.

Nan – Photo by José Silva | All Rights Reserved

Sahi Nan – Photo by José Silva | All Rights Reserved

Nan, a typical Indian bread, made in the previously mentioned oven (tandoori), keeps us company for the whole meal: soft, small, well-seasoned, with a lot of garlic, or in a vegetables-cheese version with little slices of hot chilli. A delight.

Mixed Starters – Photo by José Silva | All Rights Reserved

Sheek Kabab – Photo by José Silva | All Rights Reserved

The cortege of the meal began with mixed starters: Vegetable samosa, hara bara kabab, onion bhaji and pakora. That get richer with the various sauces among which is an exquisite mint sauce.

Goane & Prawn – Photo by José Silva | All Rights Reserved

Murgh Makhani – Photo by José Silva | All Rights Reserved

Then we had sheek kabab – lamb espetada – followed by a delicious goane and prawn – a delicious prawn curry with coconut milk – and to end we had a murgh makani – chicken curry with cream – which I requested spicier, it was superb.

Joining all these dishes, the rice of course, a loose pulao, exquisite and elegant, counterpointing the spices of the various dishes.

Kulpi – Photo by José Silva | All Rights Reserved

Barfi – Photo by José Silva | All Rights Reserved

And to end, the dessert: kulpi and barfi, quite different, sophisticated and smooth. We were biting spices seeds while ending the conversation, some of them slightly sweet, helping the digestion.
Different lands, different mores…
Congratulations to Mendi for its eighteen years providing an excellent service.

Contacts
Av. da Boavista 1430, 4100 Porto
Tel: (+351) 226 091 200
Facebook: Mendi Restaurant