The existence of Spice Chilli (Baljaffray Shopping Centre, Bearsden, G61 1HB) has been known to Hector for some years, is this not Mr Boyd’s Favourite Takeaway? That Spice Chilli has been a restaurant for some twelve years was not known until this evening.
Entering just on 18.00 this would be the peak of the Teatime Takeaway Business, Hector was The Lone Diner.
Shown to a table for two by Mein Host, he soon realised I did not know what I wanted. It was after the order was given that I observed the array of metal, a Buffet was on offer. But this is not the Curry-Heute way.
The Menu was a bit misleading, the most interesting page was headed – Special Tikka Dishes – but surely not everything listed would be served as – Tikka? Beef? Vegetables? A Lamb Achari would be the fall-back if my first preference was not forthcoming.
Mein Host returned, I verified that Tender Lamb was available in the – Special Tikka Dishes, however, for a change, Hector had his eyes on the Karahi.
Containing the unnecessary Vegetable, the Special Karahi Dish would have to be negotiated.
The Green Pepper was noted as not required. Fresh Methi? At first Mein Host declared this to be present but went on to note – Extra Methi. We agreed on the Madras strength. Vegetable or Mince Paratha? Hector was in the mood for Keema, this would also permit The Keema Paratha Test.
Special Karahi Dish
I had time to survey the scene. Six tables with seats for a total of twenty covers, this is quite a modest establishment. The décor is simple, there was one tap dispensing an undiscovered Bier. No sooner had I made these observations when Mein Host brought the order.
The subdued lighting could not masque the unnatural redness of the Karahi. As the Oil started to form towards the base, the thought of writing about – The Red Oil Slick – came to mind. Too cruel.
The first dip of the Paratha was near scalding, patience. This gave me time to study the Paratha. The tell-tale sign of quality was manifested by the flakes of cooked Mince which gathered after I had broken the bread. This is how Hector now expects his Keema Paratha to be served, with the Mince pre-cooked. None of this pink, Donner-like nonsense.
The Masala was Onion-rich, with finely chopped Onions permeating the Mash. With the Ballast withheld, Chef had not opted for the typical Onion overkill. The Tender Lamb was plentiful, though gave off little flavour. One had to wonder how long the Meat and Masala had shared each other’s company. Whatever the answer, there was no denying that the Lamb quota was abundant.
Mein Host looked over a few times whilst I ate to verify my contentedness. One could not imagine a more courteous host. Always appreciated. I congratulated him on the outstanding quality of the Paratha. Apparently they serve pink meat on Naan but not Paratha. Beware.
The Masala was very familiar – The Clydebank Curry Taste. Could the Red Food Dye be at the root of this? With more Masala than I could manage, I was astonished to find so much of the Paratha gone. Tangy – came to mind. There was a slight Achari Flavour emanating from the Karahi. Clydebank Achari? The Lamb Karahi this evening was not wonderful, but as far as Mainstream Curry goes, more than acceptable.
The Bill
£11.60. This was very reasonable.
The Aftermath
The Calling Card was presented and the Curry-Heute Website displayed on the Trusty Samsung. I had a brief chat with Mein Host who told me his father used to run Spice Chilli now it is his wife. It has always been a restaurant.
Now to verify with Mr. Boyd that this is – His Place.