Brescia – Bombay Tandoory Ristorante Indiano – The Finest Punjabi Cuisine

Brescia, who has been to Brescia? I have heard of the Football Team, research in the past couple of days has suggested that people stay here as it is cheaper than staying Lakeside as we are doing. There are around five Curry Houses and as many Interesting Bier Outlets. After one day here, I can state with confidence – I like Brescia.

Bombay Tandoory Ristorante Indiano (Via Solferino, 1, 25122 Brescia BS Lombardia, Italia) was chosen for Curry-Heute due to its proximity to the Train Station. Not much has been written about this venue on other Social Media, until now. From the outside it was confusing, signage on the enclosed tables spilling on to the road were the only clues to this being the Bomaby Tandoori. Above, – Donar – and – Hallal – were clear.  Tandoori? All other references state – Bomaby Tandoory.

A Restaurant? Hardly, this was a Kebap Shop but much more, but then do the Best Curry Cafes in the UK not have Donner Kebap as the most obvious feature?

The pre-cooked Curry Dishes were on display under glass: Kofta, Daal Aloo(?), Vegetable Curry. Above were whole cooked Chickens, Chicken pieces in Batter, Cooked Fish, Samosas and Patties of some nature, something for everyone.

Hector manoeuvred himself past some customers at the counter to see more detail, a Dark Mass looked most inviting. What is this? – I asked, pointing.

Chicken.

Do you have Lamb?

The tray behind the Chicken had Lamb Curry in an identical Dark, Rick-looking Masala. Oh yes!

Two Chaps had equal responsibility. I watched Chap #1 put a Modest Portion of Lamb Curry on to the plate then look at me. With hindsight I know what he was tacitly asking. He then filled the remainder of the plate with Rice. This was taken to what looked like a microwave. So it goes.

Marg is also on this Trip. She had spotted Samosas, her usual when Hector is indulging. I ordered two Samosas and two Bottles of Sparkling Water. I remained standing at the counter as others before me had done but was invited to join Marg at the far table. The Order would be brought.

*

The Samosas arrived first, a Modest Salad with Raita made the plate appear less bare. The Samosas were Hot. Marg dissected the first of the pair, Potato was visible, Finer Material too. I asked Marg if it was a Vegetable Samosa, she was unsure. By the time she had finished the second this maintained. Most importantly there was enjoyment.

Hector had plenty of time to take in the surroundings and take one or two surreptitious photos. I felt I better be more subtle after my bold entry. In seven years of Blogging, I have only used the term – Surreptitious – twice previously, I’ll try not to use it again. Other Curry offerings were advertised, photos of Opperchancities adorned the wall, a Freeze of Curry. I was already planning a return to Brescia, Mr. O’Leary – make me an offer.

The Diners at the nearest table were ensconced in their Order. A plate with two Perfect Naans was brought. The right size, the right Thickness, a pity I cannot review the Texture.

Where was Hector’s Curry?

I began to theorise that the oven in which my Lamb Curry had been placed was not a Microwave. Time passed, quickly followed by more time. All heating devices appeared to be employed, my Order was invisible. I stood up and made a gesture that only an Italian would appreciate. I refrained from uttering the – heh. There was an acknowledgement, one – Ding – later, the Curry was brought by Chap #2 with an apology.

I counted four pieces of Meat, just. Two were seriously Large, hold it – on-the-bone! There was rejoice then the realisation that Bone means Less Meat. Had I been alone I would have gone up to the counter and ordered another portion.

The Masala was Glorious, the first intake of Rice and Masala was breathtaking. WOW!

The Rice had a strange odour. Off ? Seeds, not Cumin, what were they? Note to all: order Naan. The ratio of Rice to Curry was such that three portions of what lay before me would have been accommodated. End of the negative.

The Masala was a Supreme Example of the genre, this was the equal of the Handi Gosht served at Ambala Deli Bar (Glasgow) and Sarina’s (Queensbury-Bradford). Yes, that good. The Seasoning was such that it brought out the full Flavour of the Dark Masala instantly. There was Spice, Herbs too. The Lamb was Tender/Magnificent, just not enough. Had I been alone I would have gone up to the counter and ordered two more portions.

Eking out – would be an understatement. The Rice remained Dubious, the Curry was in the Top League. I put my neck on the block and said to Marg – This is Punjabi Curry at its very best.

Marg thought she saw a morsel of Meat on a bone that I had missed. The gnashers were working overtime, extract every piece of Lamb. Ecstatic Frustration – I wanted more. Had I been alone I would have gone up to the counter and ordered three more portions.  Marg had indulged me, don’t push it.  Someday I’ll be back.

Next time: Treble Portion with Naan and the Aloo whatever on the side.

Brescia has Curry.

The Bill

€9.50. (£8.50) I finally established the costs of the individual items. Curry with Rice – €5.50, Bottled Water – €1.00, Samosas – €1.00 each, or €0.50 each and a €1.00 Cover Charge.

The Aftermath

After paying I gave the Calling Card to the Chap who had first attended to me, interrupting his Lunch in the process. There had to be a photo, both Chaps were more than happy to oblige.

You have a Punjabi Chef? – I put to them.

Yes, yes, Punjabi.

This raised big smiles on both their faces. I congratulated them on the Quality of their Curry.

Bombay Tandoory was quite a discovery.

And so to discover Brescia, a city which pre-dates Roma. There was enough to amuse for a day, the Microbreweries do not open before 18.00. I guess next time I will have to spend the entire afternoon here eating Curry.

We passed by later this evening, Marg had other hopes for Dinner. Xander Beer fed us.

Posted in Bombay Tandoory Ristorante Indiano | Leave a comment

Desenzano del Garda – Saffron Elephant – Prima Lombardia Curry

A reliable Bier Website confirms that Marg and Hector were last in Lombardia in 2004. Then we stayed on the periphery of Sirmione, neither of us can remember a thing about Desenzano del Garda other than this is where we alighted from the train, a cumbersome journey from Bergamo. After a day on Seafood Pasta it was agreed that today there would be a visit to Desenzano’s only Indian Restaurant – Saffron Elephant (Via Bagatta, 10, 25015 Desenzano del Garda BS, Lombardia, Italia) though we did find evidence of a former outlet – Indian Taj Mahal.

The Saffron Elephant was located yesterday, in fact we passed it a few times in our wanderings and saw no customers in either the Midday or Evening shifts. It was therefore no surprise on entering today at 12.30 that we were the only customers. Fortunately for the business, two more Diners would arrive and order Chicken Tikka Masala.  It may be unknown to – The Many – the Worldwide influence of Glasgow Curry, which has spread across the planet.

The Lady Host let us choose any table and brought the Menu which proved to be extensive. Meat Dishes are available in Lamb, Beef, Chicken, Duck and Pork. Already I could guess that the Meat and Masala could not possibly coexist if Chef was to maintain this array of Curry. Maiale Saag (€10.50) – Pork with Spinach, seasoned with Garlic, Ginger, Onions and Tomatoes – was – The Choice. How could Hector pass up on a Pork Curry? Also, the Dreaded Mush was not included, just in case I had my photo of Capsicum at the ready. As is the custom across Mainland Europe, the Main Course would include Basmati Rice as standard.  What happened to our Salad?

Marg was not ready for Curry this early, indeed even later would be an imposition. We have to eat Italian Cuisine in the evening despite my frustations about the prices here and at home. It costs pennies to produce what they serve, the profit margins must be enormous. Marg chose Mix Pakora (€5.00) which would include – Aubergine, Cauliflower, Chicken and Potato in Chickpea Flour.

When The Lady took our Order, Marg ensured that her Starter would arrive at the same time as my Main. Capsicum would not be a problem, I then asked for Spicier than Medium. The term – Spicy – brought a puzzled look, it was as if she had never heard the term (in English). I was told the Maiale Saag was Medium, I asked for – above Medium. A Large Bottle of Sparkling Water (€2.00) completed the Order. At €2.00 for a 750ml Bottle, probably the best value I have had this year in Europe, even allowing for Sterling crashing by the hour. Who voted for Brexit?

A single Poppadom and three Dips were brought. I was pleased to see Cumin Seeds embedded in the Poppadom, this makes such an impact, much more than a Big Crisp. The Dips looked fairly run of the mill, however, the Green Dip proved to have an Earthy Flavour, not the Mint I tend to eschew. What looked like Mango had a Kick to it also. My share of the Poppadom awoke the taste-buds.

Mix Pakora

Freshly made Pakora is always welcome, not the double fried served so often in the UK. The aforementioned Bits were present along with – Cheese. With plenty Dips remaining, Marg was well satisfied with her choice.

I liked the variety, it was all hot and tasty – was Marg’s verdict.

Basmati

As I have written too often, how many people do Chefs think they are feeding when they serve this Quantity of Rice? Nobody could eat all this. Cloves and Black Cardamom were present in the Rice, this I would discover added a welcomed Aromatic Flavour, simple but effective.

Maiale Saag

I have taken care writing Maiale, as Biala Malpa keeps coming to mind: in Polish it of course means something quite different. The Palak Pork was placed on a candle heater, the Dish was Piping Hot as the rising vapour in the photo of Hector shows. We like our food served – Hot. When ordering Saag/Palak in Europe one always fears it will be simply a mass of Spinach, little in the way of Masala-proper, and Creamy. The Interpretation at Saffron Elephant impressed, here was a Thick Masala and not to Excess. The Rice would most certainly absorb any extra liquid.

A Soupçon of Fresh Coriander lay atop the Masala with something white, I should have paid more attention here. I was keen to decant and count the Meat, eight, nine ten pieces in all, a Decent Portion. The Greenish Masala had only a hint of Creaminess thankfully. The Menu description may have said – seasoned with … – alas the Seasoning did not include much in the way of Sodium Chloride. Mild and Under-seasoned, what chance had the Flavours of emerging? It took time, a Pleasant Curry but not demanding in any way. Eating Pork in Masala was a decidedly different experience to my normal – Mutton.  This was far from the Pork Vindaloo which Hector was proud to have served earlier this year. The Maiale Saag was what it was.

The Bill

€22.50. (£20.09) This included a €2.00 cover charge per person. Presumptuous, but this is how it works in Italia.

The Aftermath

You like the food? – asked The Lady.

It could have been more Spicy.

In my kitchen there are no red chillies, only Indian Spices.

She then gestured towards her throat and told us about discomfort the following day. Saffron Elephant, a Curry House serving only Mild Curry. That is how it is.  Do the needs of – The Many – not ouweigh the needs of – The One?

I wonder how long Indian Taj Mahal lasted?

And so to Sirmione which is as spectacular as we remembered it. The walk from there to the Microbrewery – Hops! – is something else we shall remember. At least the Seafood Pasta made up for the ordinariness of the Birra. Where were the Hops?

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Manchester – delhi2go – The Return of Hector Curry-Heute

Marg and Hector find themselves in Manchester for an evening en route to, well why spoil the surprise? We were too late to have Curry Lunch and Dinner, this did not stop me popping into Kabana to pay homage to Riswan. We’ll be back, but not tomorrow, Kabana does not open early enough.

You are living the life – Riswan always assures me. And why not? I worked long and hard for my pension.

Dera would be the usual evening venue of choice when visiting Manchester, however, a new discovery back in January had to be revisited, Hector was so impressed on Visit #1.

We walked past delhi2go (119 Oldham St., Manchester M4 1LN England) this afternoon, the first time I have seen it it daylight, a fine addition to the Curry Cafes in Manchester’s Northern Quarter.

In January it was the negotiated version of Lamb Karahi which impressed, I had already decided to choose another Dish from the Lamb Specials: Classic Lamb Apna Style (£8.30). Entering around 20.30 the premises were empty.

A shiny New Menu awaited us complete with prices higher than January. Marg dismissed the Delhi Achari Lamb (£8.30), the first time she has told me she is not fond of – Pickle – even though Hector’s Home-cooked Curry tends to include this. For Marg it would be Lamb Chops Karahi (£8.30), she was unaware that this was my last great Curry intake served at Glasgow’s Karahi Palace last Saturday. Could delhi2go possibly compete with this? Marg asked for a Chapatti even though the Menu said Traditional Roti (£0.80). For Hector it had to be Paratha (£1.70), this impressed back in January, actually, it did so to start, then – died – somewhat.

The Calling Card was simply left with my debris on Visit #1, delhi2go was busy that night. This time I was determined to announce my presence from the start. The delhi2go Reiew #1 was called up on the LG and shown to the Chap who served us.

Have you seen this? I wrote it.

You have been here before – was the reply.

You have Methi? Last time they didn’t.

Can I have extra added, or sprinkled on top?

The Server was unsure and mumbled something about the Chefs. This can sometimes mean that the Curry is cooked off premises and no actual Chef is present, simply Chaps who reheat.

Are they Computers? I asked, in the hope that they could be reprogrammed to add Methi. He went to check, all appeared to be in order. If you don’t ask…

Two Bottles of Mango Rubicon (£1.80) would be the satisfying Drinks. 500ml Bottles, I have not encountered these yet in Glasgow and this drink is made by AG Barr of Irn Bru fame. So it goes.  Polystyrene Cups, yeuch.

The Bill

£22.70 This was paid at the point of ordering. I liked the clarity of the receipt and so break a tradition and post this photo. Trampy and The Tramp, Glasgow’s original Curry Bloggers, always did this. I must mention that a new Blogger has joined the club – Glasgow Curry Blog. Given Curry-Heute’s – Tagline – well, time will tell.

I busied myself making a photographic record of the New Menu. Two Poppadoms were presented with Spiced Onions and Mango Chutney in a polystyrene container. Given that we had paid our Order in advance, this was most reassuring. Marg was way ahead of me, a string of – Mmmms – emanated from the Dear Lady. No side-plates were forthcoming so it was a case of Marg first, else we would have made a mess. The Chutney was the Thinnest of Sauces, the Onions were not particularly Spiced, just – Red. The Wonder that was Pete’s Spiced Onions served to The Company last Saturday at the Staggs (Musselburgh) inevitably came to mind.

A plastic plate appeared on the counter, our Order was being assembled. The Classic Lamb Apna Style was brought first – Gosh! – Wow! – Behold! The now Standard Ginger Strips and Chopped Fresh Coriander were on top accompanied by a generous mass of Chopped Green Chillies. The telltale Dry Herb had been sprinkled too, Hector had his Methi.

This was a Hector Curry.

The Breads arrived next, the Paratha was Huge, the Roti also. This was Serious Bread. The Roti appeared to have been made from Whole-wheat Flour, not Chapatti Flour, it would Crisp, as they always do. The Paratha was served – Whole – in all of it’s Glory. Why serve them in bits… The Layering and Flakiness that is sought was present. I would eat as much of this as the Curry would permit.

Marg couldn’t wait, she had already dipped some Roti in the Masala, too Spicy for Marg but she knew instantly that I would love it. Cutlery accompanied the Lamb Chops Karahi, the Masala clearly a Redder version of the Classic Lamb Apna Style, it had Tandoori Meat.

Classic Lamb Apna Style

Beneath the Toppings was the Thickest of Masalas. From the first dip the Seasoning hit hard, then the Spice. Whoever had prepared this should be congratulated already. With the Methi to complement the finely Chopped Tomatoes and Onions, this Masala had an excellent consistency. The abundance of Tomato Seeds suggested that this could well have been a Tomato-based Masala.

I did not bother to count the Meat, the Portion was Huge; it was a matter of balancing the Bread, the Meat, the Masala, the Pleasure. This was as Good a Curry as I have had in ages, better than many, this was Magnificent! Imagine if it had been served with Lamb on-the-bone?

Lamb Chops Karahi

The Masala looked distinctly – Red – under the lights of the Cafe. The flash photos reveal that it was not saturated with Red Food Dye as I originally feared.

Very good – was an early remark from Marg. The Ginger Strips were adding to the overall experience.

A Ginger Kick – followed on.  The Chopped Green Chillies had been withheld.

I dipped some of the abundant Paratha into this Masala, it was a Tempered version of what lay on my side of the table, this suited Marg perfectly.

There are four Chops, I’m finding them a bit fatty.

This puzzled, in the end Marg could only manage three Chops. Hector had to step in.

The photo captured something that was only realised afterwards. The Chop was floppy, Tandoori Chops tend not to be like this.

Not only was Chop #4 – Fatty, it was full of Gristle. This was actually ruining the Dish. This Meat did not sit well in Hector’s mouth.

Clearly the Chops had been marinaded. Had they actually been cooked in the Tandoor or simply stirred into the Masala? As Hector was not in the kitchen, there can only be speculation, perhaps The Management will respond?

I could not recommend Lamb Chops Karahi as served at delhi2go. The Classic Lamb Apna Style is well worth the visit. Can they serve this with Fish?

The Aftermath

A walk was required, where better to head than the Marble Arch? No Lagonda Heute, Lagonda Morgen. Morgen Ausland.

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Glasgow – Karahi Palace – Tandoori Lamb Chops Karahi

Not another Curry-Heute, Hector? Pete’s surprise Curry this afternoon at the Staggs (Musselburgh) indeed was a treat. No way was I going to pass up on a visit to Karahi Palace (51 – 53 Nelson Street, Glasgow, G5 8DZ).

Hector was dining alone this evening, well almost. All four downstairs tables were occupied, a group had two tables joined together. I had to join a Chap at a table who was eating alone, no problem here. I failed to register what he had, though it was being washed down with Mango Rubicon. Hector would stick to Tap Water. A Chap at the adjacent table received his Order, a photo was secured – Chicken Daal. Chef Rashid was in his spot, Ayaz, Mein Host, managed to serve me without coming out from behind the counter.

No Lamb, only Lamb Chops – he advised me. Lamb Chops Karahi (£9.70) it would be and a solitary Chapatti (£0.70). The extra charge reflected the presence of Tandoori Lamb Chops as opposed to Tender Lamb which is the norm.

A Modest Salad and Raita were brought by the Spanish Lady, never have Tomato and Cucumber tasted so good, cool, refreshing. Again I ask – what is the purpose of Lettuce?

Tandoori Lamb Chops Karahi

It has been a while, yet some have suggested this is all I ever eat. The Masala was familiar, Thick-Dry-Minimal, Herb-rich, Magnificent. The Chops were initially too hot to touch and so dipping strips of the not so Hot Chapatti started things off. I then took a spoonful of the Gritty Masala, the Temperature, Spice Level and Seasoning were bang on, a slight Tang developed too. Green Chillies were strewn through the Masala Mash, some were almost – Whole – adding a further – Kick. Ginger Strips kept reappearing as I dug down, occasional Stems too – Fresh Coriander. There was Methi in here too though difficult to identify, Mmmm. This is how I prefer my Masalas, no blending here, serve it as is cooked. Dark and Rich, I can replicate the appearance but not the Overall Flavour.

The Tandoori Chops had a different Texture to that which is normally enjoyed on these premises. Tandoori Lamb is Tougher but gives off so much Flavour. Again the Seasoning was all, the tongue tingled. I could not tell at the outset how many Lamb Chops were present. Each was thoroughly enjoyed, in the end I was left with one and three discarded bones. Never have Four Chops entertained so much. I have not enjoyed anything as much as this in the past month. Was the last time when I was at Karahi Palace?

The Bill

£10.40. Worth every penny.

The Aftermath

Ayaz was in the mood to chat. He mentioned the redecoration of the upstairs. I thought he said it had been done, so up we went. Ah, no change here, still the garish, Ice Cream Parlour décor. Ayaz has plans to totally revamp and in effect relaunch. Waiters and Pads were mentioned. Presently, the upstairs is staffed on an ad hoc basis, as and when required, there is no real presence. I have seen an upsurge in activity upstairs being posted on a certain Social Medium of late. Poetry recitals, and other meetings have been held here. The Asian Community must hold this venue in the highest regard, they need to attract more from the broader community.

I suggested they have to change the facade of the building, it is not attractive, people walk by as I did for years. Other venues were mentioned, we agreed on the three venues in Glasgow which sell the Best and most Authentic Punjabi-Desi Cuisine in Glasgow. Karahi Palace is of course one of these three, the other two are also south of the river. Curry-Heute is about making this known.

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Musselburgh – Pete’s Curry @ The Staggs

The monthly trip to the Staggs in Musselburgh usually gets a mention as a prelude to Curry at Karahi Palace (Glasgow). Pete, one of the Locals, is a Curry Pioneer growing his own Garlic and Chillies. In June this year he presented Hector with a Home-cooked Curry, fine, but it was Chicken. He turned up with a Lamb Curry for Hector in July, alas Hector was in Greece. Today he walked in and handed over a bag containing Curry for all, and it was warm. Amazing generosity.

Paper plates and ten sets of cutlery were also presented, just as well The Company was only eight today. Yvonne helped Hector divvy up the Rice and then the Lamb Shorva. Pieces of Naan were wrapped in foil, there was also a tray of Mysterious Sliced Onions.

 

The Lamb was cut Bradford-small and proved to be very Tender. The Masala was decidedly – Soupy – hence my – Shorva – classification. An Earthy Taste emanated from the Masala. Dipping the Quarter piece of Naan added diversity, then something happened to propel this Curry into the stratosphere…. the Spiced Onions. This Curry now had the – Wow – factor.

Pale Spiced Onions, no Food Dye had been added here as is the norm in too many venues. I had to ask Pete how he had made these. Chilli Powder and Vinegar, in the fridge for two days, stirring as and when. I shall be trying this soon.

Some Rice and Shorva found its way back to Hector’s end of the table, nothing was going to waste. Meanwhile a Chap announced that he makes Pakora. The local baker may lose business if – feeding The Weegies – takes off.

I asked if anyone wished to comment:

No – said Dr. Stan.

Yvonne: Lovely, a great chilli hit.

Howard: Serendipitous, a special treat in our favourite pub. An excellent spicy, soupy Curry that hit the spot, just what the doctor ordered.

Dr. Stan: I concur.

Time to wash the containers and not make a mess of Nigel’s new toilet.

Thanks, Pete. I must reciprocate.

Posted in Home Cooked (by others) | Leave a comment

Clydebank (Hardgate) – Little India – Once upon a time…

Looking ahead, there could be quite a number of reviews on Curry-Heute in October; as usual, some new venues, some tried and loved. After last night’s invitation to sample the Fayre at The Dhabba in Glasgow, Curry-Heute was not anticipated. When Marg announced she was out for dinner this evening, and having Curry, the Opperchancity for another Local Takeaway had to be taken.

Little India (574 Kilbowie Rd., Hardgate, Clydebank G81 6QU) impressed ten days ago, the Bombay Bakra (£8.50) was served with Lamb on-the-bone, not the Clydebank norm. Hector was set on negotiating a Lamb Karahi on-the-bone and without the unnecessary Ballast.

Just after 18.00 this evening I entered Little India. I related what I desired to the Chap behind the counter, he was a stand in, Mein Host was due back shortly. On cue he entered, I introduced myself, gave the Calling Card, showed the Website on the LG and praised my last Curry from these premises.

I outlined the Dish of my desire making it clear I did not want a Stir Fry with big blobs of Onion and Green Pepper, could they serve  a Desi Karahi? There was a nod. I also offered a fallback of Jaipuri Lamb (£8.50) – Garlic based, cooked with aniseed, black cumin, maze, shredded ginger with yoghurt. I had wondered if this would be as tasty as the ingredients suggest.

I was informed that the Menu is about to be changed, Dishes withdrawn. The first of these includes Lamb on-the-bone, it doesn’t sell. The Impressive Curry that had me return so soon will never be served again. Hector would have to settle for Boneless Lamb. The hoped for Karahi was abandoned, Jaipuri Lamb it would be. An above Medium Spice Level was asked for. Fried Rice (£2.50) would accompany, with Peas and Mushrooms only please.

Our conversation continued whilst I waited. The New Menu will include Kebabs cooked on an open grill, plus handmade Burgers. That the premises has changed hands recently was mentioned, exactly when was not forthcoming. There is ambition here. 

The Bill 

£11.00.  

Opening the plastic container revealed a Mainstream Curry with Large blobs of Onion. Why were these here? There was no sign of – Shredded Ginger or Yoghurt – as the Menu description outlined. I did find sliced Mushrooms.

I spooned enough Rice, the rest can be used another time. As ever in a West of Scotland Takeaway, one Portion is enough for two. The Peas and Mushrooms would add the welcomed Diversity.

The Tender Lamb was Plentiful, well into double figures, each piece could easily have been halved, this was a Mass of Meat. The Masala appeared to be slightly Thicker than Mainstream, was I about to enjoy this as much as ten days ago?

The Seasoning was down, well down. The Spice Level hardly approached Medium. The Flavours …. where? Aniseed, Black Cumin? Sorry, there was not much happening here.  The Onions were picked out, far too many.

I had discovered something potentially Wonderful ten days ago, already it has gone.

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Glasgow – The Dhabba – By Invitation

Last week Hector was contacted by Julia from Hotels PR inviting me to return to The Dhabba (44 Candleriggs, Glasgow, G1 1LE) and review their – New Menu. Hector is always happy to accept such invitations. Previous visits to The Dhabba have not particularly impressed, Curry-Heute describes a not too pleasant food experience on my last visit. That was three years ago.

A table was arranged on my behalf for two at 20.00. Marg and Hector were punctual, finding a parking spot in the Merchant City was not a problem on a Monday evening. The Calling Card was presented to the Waitress who greeted us then passed it up the chain until it reached the top. We were escorted to a table mid room adjacent to the Bar. The Newspaper-style Menus were already on the table.

Drinks were taken care of first, a litre Bottle of Sparkling Water (£4.95) would be sufficient. This is our standard refreshment, there was no temptation to stray from this despite being here – By Invitation.

Mein Host, Pete (Peet?), introduced himself then withdrew. I suggested to Marg that we order two Starters and share, one from the Starters section and one from the Chaat Pakodi. Pete approached once again, I asked what Dishes were new to the Menu. I would need to have videoed the following moments to be accurate here. He did state that there will be a re-print of the Menu imminently, perhaps Marg and Hector had accepted our invitation too timeously? I noted the seductively described Raan-e-Sikandra (£21.95) was still there, the ill-fated Achari Gosht had been dropped. One day I will have the Raan-e-Sikandra – Leg of Lamb cooked with dark rum, herbs and spices. We would take our time to study the descriptions of the Dishes, Bhuna Gosht (£14.95) was the only Mainstream Curry at first glance. By bringing Marg this evening, I knew she would either choose a Dish I would never consider, or else she would have – what I nearly had.

When we were ready Mein Host took our Order, no pen, paper or electronic device employed here. To begin the Tawa Macchi (£7.95) – Pan-fried fillet of sea bass with subtle hints of carom. Fresh and enlightening. Carom (Ajwain) was a new Seed to encounter. To accompany this, we would commemorate our first ever Lunch in India served at the Maidens Hotel (New Delhi) – Dahi Bhalla (£5.95) – Spheres of lentils stacked in well-spiced sweet yoghurt. Savoury fresh and tantalising. This was a Cold selection from the Chaat Pakodi.

We had five Lamb Dishes to choose from, my eyes were drawn to Diwani Handi (£14.95) – Lamb on the bone, with aromatics & spices. Slow and fulfilling. A Handi, on-the-bone, served north of the river. This had to the Hector Curry. I noted the – one chilli – rating then wondered if Marg had noticed the Methi Murg (£13.95), not that she has ever lowered herself to ordering a – Chicken Curry, butMethi?  Mmmmm. Had this been available in – Lamb – then it may have tempted. Dhania Gosht (£14.95) – Lamb simmered with coriander. Fragrant, smooth and silky. Actually, how would Marg resist – Coriander?

Pete had drawn our attention earlier to Bhoora Chawal (£4.45) – Steamed brown rice. Full of fibre. We have never been served Brown Rice in an Indian Restaurant before. I occasionally resort to this at home when Basmati does not inspire. Finally, the one thing that almost impressed on my last visit to The DhabbaLacchedar Paratha (£3.75) – Whole-wheat, buttery, flaky, multi-layered.

I gave my usual caveat:

Can you please ensure that no Capsicum appears anywhere at any time?

Mein Host confirmed that Peppers were not in our chosen Dishes, indeed the Bhuna Gosht is the only Dish that specifically mentions them, but one never knows.

Moments later he returned to ask if I was allergic to – Bell Peppers.

No, I just cannot stand them in Curry.

I’m a great, big, persistent, old Hector.

Microdoms

The front page of the Menu has a footer: Complimentary Poppadoms – Poppadoms and dips are served with all à la carte orders. These arrived moments after our Order had been given. The size of the Poppadoms amused, these – Microdoms – impressed. Cumin Seeds were embedded, Standard across Europe, but rare in the UK and so much more Flavour than Plain Poppadoms. Mango Chutney and a Yoghurt Dip accompanied, Tamarind would have completed the reminiscences of Euro-Curry.

Starters – Chaat Pakodi

Tawa Macchi

Marg took about a Quarter of the Sea Bass which was just as well, I would not have been left with much otherwise. I have quoted prices so far, without comment. Had I been expected to pay Eight Quid for this I might have had something to say. Hector recognises that at Yadgar across the river, The Company are spoiled when when we present ourselves – to be fed. The Scottish Haddock / Salmon served to us there is Substantial, sets a Standard, and is Virtually Inclusive. In comparison, this Tawa Macchi was but a Soupçon.  The Merchant City, pay more, get less?

The first taste took me surprise, almost a sense of – not quite right. The Carom, something new. Hector is till learning. A subtle – Smoky Flavour – came across, then the Spice kicked in, getting better.

Dahi Bhalla

Marg’s initial reaction was – too much Yoghurt. When she cut open a Lentil Sphere she remembered our first meal last year in New Delhi. By the time I had helped myself, the Yoghurt Quantity looked appropriate. Cold and Wet, this is not our Normal Fayre, something happened. We both realised that the combination we had brought together on our plate had acquired a certain – Synergy. Yoghurt and Fish, who would have thought? This was Superb.

In terms of Quantity, we had also consumed enough to leave space for whatever would follow.

Mein Host cleared the table.

How was it? – he asked.

Our pleasure was related and the fact that the Dahi Bhalla was our first Dish on Indian soil.

Did it look the same? – he asked. Judge for yourself.

There was a suitable gap. I counted twenty fellow diners this Monday evening, two were Solo. The linear nature of the Restaurant is such that people do not have to sit on top of each other. Marg spotted another area on the far side of the Bar, The Dhabba is an L-shaped room. Founded in 2002, this venue gives off the vibe of being a Contemporary Restaurant. There are no tablecloths, of course, the Menu is different. Open Monday – Friday: 12.00 – 14.00 & 17.00 – 23.00; Saturday & Sunday: 13.00 – 23.00. The early evening – Half-price Mains – offer appears to have been replaced by an – Early Diner’s – Teaser Menu (£11.95). I might never experience Raan-e-Sikandari.

Hot plates suggested food was about to arrive. The Waiter announced each of the Meat Dishes. The Masala in the Dhania Gosht had a definite – Green Hue, the Diwani Handi more like Tomato Soup.

The Bhoora Chawal was – white. This puzzled, how long does one have to cook Brown Rice to get it this colour? It was appreciably different from the ubiquitous Basmati. Marg helped herself and left what she thought was enough for Hector. We had enough to share, just.

Last time my Lacchedar Paratha was served – halved, tonight it came quartered. I must employ my own script and remind myself to ask for Bread to be served – whole.

I have observed in recent months more and more venues making Parathas from Whole-wheat Flour and not the Lighter Flour I have become used to. One knows these Parathas will eventually turn to – Crisp. On tearing a piece apart I could see the hoped for Layering and sense of Flakiness. As anticipated the Flakes turned slightly Crispy as our meal progressed.  Still, this was better than many.

Diwani Handi

Handi – can be anything Chef desires, one is therefore at his mercy. It can be the – Standout Dish – on the Menu.

The Meat count was nine, every piece was on-the-bone. The Masala was Standard, Blended, and not Excessive. Soup – this was not. Having carefully arranged the Meat and some Masala over the Rice it was time to Dip some Paratha. Oh!

There was an attack of Flavour on the palate, and not the one I expected. Cinnamon – came to mind first, then a slight Smokiness. This was – North Indian Cuisine? I would have placed this much further south in the Subcontinent.

Meanwhile across the table…

*

*

Dhania Gosht

There had been no skimping on the Herbs here, the Masala was exactly what Hector seeks, a Herb-rich Masala, not a Mass of Herbs masquerading as a Masala. I dipped a piece of Paratha into Marg’s Dish…. I know this! The Outstanding Flavour was identical to the Handi Gosht served across the river at Ambala Deli Bar. (Someone should create a – Family Tree – of Chefs’ movements around the City.)

I’m getting more Meat than you are – was Marg’s first observation; this was self evident. Marg was then worried that since the Curry was served in crockery rather than the customary metal, it would cool too quickly. No more was said on this as Marg made great progress, she was hungry.

Mine is excellent! – was the following remark.

One could not deny this, she had copious Tender Lamb in a Herb-rich Masala pitched at a sensible, Medium Spice Level. Marg also found the Paratha to be complementing her Dhania Gosht more than the Rice. Having witnessed many a crime committed in the name of Paratha, she appreciated the – Layering – and found tonight’s to be much – Lighter – in Texture than many we have encountered. Hector still seeks – Soft & Flaky.

Marg ate all but one piece of Meat, this was for me, later. Marg was finished, Hector was still taking care with the Diwandi Handi.

Diwani Handi – continued

Here comes my only criticism of our visit this evening, a warning possibly: Splinters. Meat on-the-bone is always recommended over – Boneless, the extra Flavour is Significant even when, as in this evening, one receives visibly less Meat than the Boneless counterpart. I had to take special care this evening, there were many small fragments of bone, Splinters that one could only discern once they were – in the mouth. Once you know they are present it’s not a huge issue, but one could be taken by surprise and do damage. I believe this was why Hari at Punjabi Charing Cross abandoned Venison Curry. I have never experienced this in Lamb before to this extent. I will always order Lamb Curry on-the-bone when available, regardless.

I alternated between Rice and Masala, Paratha dipped in Masala, and Lamb on-the-bone. Fingers had to be employed. One Green Cardamom was encountered then two small dark red solids – Anise! Cancel – Cinnamon. Usually it is Cloves which give the dominant aromatic Flavour, this was definitely Aniseed. I shall be putting more of this in Hector’s Home-cooked Curry in future. The – single chilli – rating on the Menu was justified. Marg commented that we had not been asked about Spice Level. The Menu had set this with the graphics. The Seasoning was at a level one would hope for, through this and the Lamb on-the-bone, we had a Rich Melange of Flavour. Regular Readers will know how often I report on Curry that has nothing distinctive to offer whatsoever, then there’s the Big Spice Hits, the Mono-Flavour venues…. the Diwani Handi at The Dhabba was full of Flavours, as Curry should be, just not the ones I was expecting!

In the midst of the above Mein Host was across to engage us.

Blindfolded, I would have picked the Dhania as the Handi – I informed him. The Curry on-the-bone tastes as if it came from The South.

How far south? – Pete asked. Marg and Hector have been to the North of India plus Sri Lanka. Goa / Tamil Nadu next time. One day I may answer this question precisely.

You have just missed Marg describing her Curry as – Excellent – I informed him.  If she says it, it is.

I then had to mention Ambala. I can no longer describe the – Ambala Taste – as unique.

Finally, I ate the last piece of Boneless Lamb with a scrape of the Dhania Masala. I will certainly come back for this.

Was that alright? – asked the waiter who cleared the table.

It was much better than – alright.

We were offered Dessert but declined, the Curryspondents will know both reasons:

If I had room for Dessert I would have eaten more Curry.

I wish to depart with a lingering Savoury Flavour on the palate, not Sweet.

Two White Coffees were arranged – as Hot as you can make them.

The Super-Hot Coffee completed Marg’s night, almost; Marg still had another duty to perform. The ritual photos had to be taken, the discussion with Mein Host continued.

*

The Aftermath

Do you like Spicy Curry? I was asked.

I told the story of how I came to eat Curry from an early age and so can manage whatever is served up.

Medium with a Kick – is the Spice Level I seek to embrace.

Pete told me he likes to bite into a whole Green Chilli and let the sensation hit his palate, one which lasts for a few mouthfuls, then repeat. I described the bowls of Fresh Coriander and Chopped Green Chillies in the Manchester Curry Cafes where one can help oneself, thus regulate the Spice Intensity of what one eats. We finished by listing the non-Indian Curry Dishes which appear on British Menus: Vindaloo, Balti, South Indian Chilli whatever.… ironically, these British Dishes are appearing on Menus in Restaurants…in India.

Our thanks to all concerned with making tonight possible. Who’s next?

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Edinburgh – Lazeez Tandoori – Close to Perfection

There is an evolving acceptance that Glasgow only has one Pub which serves the Ales – The Company – desire with any sense of regularity. A Day Trip to Edinburgh was mooted, in search of Ale with New World Hops. After a a few false starts, the Stockbridge Tap became – Our Local – for the day. A taxi back to Haymarket enabled a visit to Lazeez Tandoori (191 Dalry Rd, Edinburgh EH11 2EB). Hector bade farewell to Les Autres, this was a solo mission.

20.15 on a Thursday night, one Chap was in situ when I entered, he was waiting for a Takeaway.

The Chap behind the counter was unknown to me, however, Chef and co-Host made fleeting appearances. Last time, which was a year ago, Marg took the Karahi option, this was my objective this evening, the usual caveat in force.

I took a shiny new Menu from the counter, there has been a modest price increase. Under Lazeez Speciality is Lamb Karahi (£9.95), Marg picked out the Capsicum when she had this last visit. OK, I’m going on about this obsessively, however, there have been confusing messages given on this matter previously. I have been told the Capsicum was already in, so declined. Then I was told it could be removed, and it wasn’t. Maybe today. I ordered the Lamb Karahi – without. One Chapatti (£1.10) would accompany.

Two Young Chaps joined the party. A Butter Chicken Takeaway was ordered by one. The other asked for Burger and Chips to sit in; this finished he then went on to devour a Kebap. Oh to still be able to eat all one desires without consequences.

How did Hector manage to take a photo of Chef in action? I asked to use – the facility – and was escorted through the kitchen, on my return I went for it. I suspect Chef had remembered me by this time.

The preparation time was thirty minutes, Karahi is cooked to order.

The Chapatti was feeble in comparison to Glasgow equivalents. Still, I didn’t even finish this modest piece of Bread. Hector, stick to Paratha when visiting Lazeez!

*

Lamb Karahi – without Capsicum

The Lamb Karahi looked both inviting and puzzling. The Oil was collecting around the perimeter as I have observed so often when ordering this Wonderful Dish prepared properly. The Masala was not quite Glasgow-Punjabi, Manchester-Punjabi came to mind. Still, the Pedigree was there to see.

The Spice hit the palate from the first dip, Chef was taking no prisoners. As has been a continuing criticism in my few visits here, the Seasoning could have been more. More Seasoning brings out more Flavour, overall. I could not count the Meat, there was Loads, and not only that it was my favourite cut of Tender Lamb. Butchery is not a Hector forte, I did recognise this rounded cut as being similar to a Pork Tenderloin which I do know. Do Sheep have the same anatomy? Whatever, the Meat was Magnificently presented. The Flavour flooded out, the Lamb and the Oily Shorva around the periphery were a wonderful combination. The Main, Tomato-rich Masala brought further joy. Chopped Green Chillies were revealed to be the source of the – Kick.

Chef came out to join the Chap who served me. I was asked if I required anything else. Having spotted a bucket of Fresh Coriander, I asked for more. There had only been a Minimal Topping. Now I had a Forest, the pleasure sensors moved up a gear.

Back to the Core Masala, it now appeared similar to that served at Glasgow’s Karahi Palace, this is commendable. At Karahi Palace I would have been served Karahi with Methi and more Seasoning.

Note to Chef at Lazeez: more Methi, more Seasoning!

With six pieces of Lamb still to go, my Curry was still warm, it had been served so Hot there was time to savour it. The total Meat count must have approached twenty. How many venues has one visited where the classic – eight pieces – represent a – Portion? By 21.20 the Hector was truly fed, sated.

The Bill

£11.64. This included 59p, as written on the can, for the Mango Rubicon.

The Aftermath

I departed with little fuss.

There is talk among The Company of more regular Trips to The Capital, especially if Curryspondent Neil can confirm the availability of certain Ales.

I could be close to securing the Perfect Karahi Gosht at Lazeez Tandoori.

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Glasgow – New Anand – Traditional, Mainstream Curry

Having only realised that the New Anand (76 Nithsdale Rd, Glasgow G41 2AN) is open at Lunchtimes a couple of weeks ago, today was the first Opperchancity to finally do a proper review. Last year I managed to report on Takeaway Starters courtesy of Marg who was passing one evening. Today, Mother and Hector would have Mains.

Entering at 13.15, New Anand was empty. A Lady greeted us and guided us to a table for two at the window. I was surprised to find a Buffet available at Lunchtime (£6.50), the Lady was surprised when I asked for the Menu. I shall never know what Quantity of Curry was sitting in the kettles waiting to be consumed. The Evening Buffet (£9.95) was the attraction for many some twenty years ago when Hector was a regular at New Anand. An overdose of Meaty Starters followed by Quality Lamb Curry was the norm on a Saturday evening. How the Hector Palate has changed since those days.

New Anand is located only a few blocks south and/or west of what is the Core of Curryland on Glasgow’s Southside. I was interested to establish if they maintained only the Mainstream, or if they had adopted the more Contemporary – Desi – Dishes that are a feature of the nearby Curry Cafes. Anand Specialities – sadly confirmed that they have not moved on. Hang on, Lamb Karahi (£9.25), there was a chance this might be what Hector wants, the description did not mentioned the Dreaded Ballast. Lamb Achari (£8.95) and Special Lamb Achari (£9.25), the descriptions are the same, how do they differ? I would take advice.

I chose Lamb Bhoona (£8.50) for Mother with Boiled Rice (£2.25), that was the easy part. The Lamb Bhoona is no doubt what I maxed out on here in bygone days. I enquired about the Lamb Karahi:

Is it served with Onions and Capsicum, or is it in the Desi-style as served in Yadgar? (a five minute walk away).

Unfortunately, I was told theirs did include Onion and Capsicum, and so to the Achari.

What is the difference between the Achari and the Special Achari?

The Special has Onion and Capsicum.

The Lady immediately offered to have the Peppers withheld. Success.

Twenty years ago I was unaware of – Paratha, Naan was all. Paratha (£2.75) it had to be.

Two Poppadoms were brought from the kitchen, Spiced Onion and a Dip were taken from the Buffet. This was a generous Portion of Spiced Onions, just as well, Mother took to these instantly.

That’s lovely – said Mother regarding the Poppadom and Spiced Onion. She was certainly up for it today.

Two brimming Karahi were presented, a huge amount of Curry in each. The Bhoona did not have the Thick Masala I had anticipated, the Special Achari was so Moist I was already making the observation – Soup. There was far more Masala than I would ever need regardless of how much Meat was in the Karahi.

Two Hot dinner plates were brought, I declined mine, why decant when using Bread? I gave Mother more Rice than she would ever eat still leaving enough for later. I had already calculated that Mother would be going home with a Doggy Bag.

The Paratha was served – Whole! Yes! It was massive, Thick and Oily. I tore into it, the hoped for Layering was there. Piping Hot, this was impressing before I even started.

Special Lamb Achari

Topped with Minimal Fresh Coriander, I could see the telltale burnt extremities of a piece of Lamb protruding through the Masala – Tikka Lamb. This was – the difference. I would not have ordered this Dish had this information been relayed. Of course I like Tikka Lamb, but without Masala, Tender Lamb in Curry please.

There was no way I could count the Quantity of Meat at the start, there was so much buried in the copious Masala. The first dip of the impressive Paratha revealed a – Big Pickle Hit. Chef had not held back here, sometimes I feel they simply wave the Pickle Jar over the Masala, this was a real infusion. The Heat, Spice Level and Seasoning were most satisfying. What was not to like? I had Meat and Masala, some accompanying Vegetables would have improved the overall experience. But it was me who had asked for them to be withheld. A lesson for the Hector: I should have ordered better. Rice would have been better with this Achari. I ate on, there must have been twenty pieces of Tikka Lamb.  In terms of Mainstream Curry, this was in keeping with expectations.

Lamb Bhoona

I dipped some Paratha into the Masala. This was pretty much the same Blended Masala as presented in the Achari, without the Pickle of course, it was inevitably not as exciting for me. Mother would have her own verdict. As she ate I spotted pieces of cooked Tomato strewn through the Masala. This interpretation of Bhuna was different from what I remember here, Mother was thoroughly enjoying her Curry. With a comparable Quantity of Meat to the Achari, Mother waved the white flag with still some six good-sized pieces of Tender Lamb remaining.

The Lady had come over to ask the customary question:

The Paratha is wonderful – I exclaimed immediately.

How did you find your Curry?

Fine – was my perhaps understated reply.

Once we had finished Mother was more re-assuring:

I thoroughly enjoyed that. She mentioned the hot dinner plate, this always pleases Mother.

The Doggy Bag was arranged.

The Bill

£22.75. Could we really have had the same for £13.00? I am tempted to return to find out…. What we had was value for money.

The Aftermath

I went up to the counter to pay and offer the Calling Card. I related how I was a regular here twenty years ago, but my taste has moved away from Mainstream to Desi Cuisine. Of course she can cook this way, the Fayre is just not served here. The India Trip of 2016 somehow was wedged into the conversation, this always gives Curry-Heute more credence.

Mother’s farewell words:

I enjoyed that meal today. I’ll have it (again) tomorrow.

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Clydebank (Hardgate) – Little India – A Local Takeaway Intrigues Hector!

Since Curry-Heute was established in 2010, Hector has averaged Clydebank Curry twice a year. In my twenty five years of residency I have come to struggle with the monotony of what is served. Basically, no matter what one orders, the majority look and taste the same – Red – with excessive Capsicum/Ballast. It could well be from here that my intolerance of Capsicum in Curry has its origins.

The Post Eclipse Curry at the former New Cafe Punjab was the standout in this epoch. New Kismet Tandoori has been my favoured source of Curry locally in the last couple of years. New Kismet Tandoori is across the Glasgow Boundary and so not in Clydebank.

Little India (574 Kilbowie Rd., Hardgate, Clydebank G81 6QU) is the re-branded Passage to India. I tried the original incarnation once in the first year of Curry-Heute, I never returned. Marg and Hector drove past Little India on Friday evening having sourced Alternative Cuisine, Little India was well illuminated, striking, I resolved to get there as soon as.

Having taken the decision to have a quiet Saturday, Hector would reward this unusual behaviour with Curry. Had the football score been different, then who knows? I drove up to Hardgate at 18.30 and mentally noted that New Kismet Tandoori is definitely nearer Hector’s House. I took a Menu and sat down to study it. As ever, Donner, Pizza and Burgers are on offer in addition to Curry. The – Little India Specialities – are all – Tikka – which Hector tries to avoid in Curry. Tender Lamb please, preferably on-the-bone. This section included Dishes I would normally consider: Rogan Josh, Balti, Achari and Karahi. Four of the eleven Dishes here featured Capsicum/Peppers. Only one of seven Classic Dishes mentioned – Peppers. The – Regional Classic Specials – would hopefully be Hector’s Happy Hunting-ground. Eight Dishes including Goan Fish Curry (£9.30) and none of the eight Dishes here mentioned the Dreaded Ballast, there was hope.  One Fish Curry and it had Coconut… is it only four days since I had the Best Fish Curry on The Planet?

Mince and Tatties Curry (£8.00) or Keema Aloo to the cognoscenti brought up the rear, Jaipuri Lamb (£8.50) could be one for the future. However, Bombay Bakra has a Quality never before seen in Clydebank – on-the-bone!

Anticipating Meat and Masala only, some sense of Interesting Vegetable was required. Special Fried Rice (£2.50) should fit the bill as long as the Green Peppers were withheld, leaving Onion and Mushrooms.

The Lady who had been taking Orders and handing them out was busy trying to light the grill for the brand new mass of Donner. A Chap came out of the kitchen to serve. The Order was given, it was agreed that Capsicum would appear nowhere. He initially recorded – No Vegetables. This puzzled. There was no mention of Spice Level or comment that this Curry was on-the-bone.

The Bill

£11.00. The Meal for 1 @£9.95 did not permit a choice from the Regional Classic Specials.

By 18.50 I was heading home. Business had been steady, not as impressive as visits to New Kismet Tandoori who have a perfect locus. At the risk of letting the Food cool, the ritual photos were taken. The Special Fried Rice was enough to share. The Curry appeared to be Meat swimming in a mass of Oily Masala, no forest of Fresh Coriander or Ginger Strips toppings here. I cannot say I was overwhelmed by this, a Standard Blended Masala, and to Excess. The Masala had some sense of consistency, but some would regard it it as – Oily Soup.

I counted the Meat as I decanted, ten pieces, some on-the-bone. I was more encouraged, especially when I left what I considered to be the Surplus Masala. I then had something that resembled a Hector Curry.

I started with the Rice, Fresh Mushrooms, lovely. Then it was Masala and Rice, interesting. The Spice Level was decidedly – Medium, then the Seasoning came through, very interesting. This Curry had – Potential.

A watery residue was collecting on the base of my plate, tilting sorted this. I then had the Oily residue which I have no problem with. Time to tackle the Lamb. Tender, Delightful and unlike the Lamb Curry I have endured in Belgium, Luxembourg and Deutschland in the last ten days, this Lamb tasted as if it belonged to the Masala, they were not newly-weds.

About halfway through, I realised that I had – Something Special – on my plate. This was a cut above the – Mainstream. In the Blended Masala I would never find Cloves, Cardamom etc, however, this Masala had – Full-on Flavour! The Menu states they use Grape Seed Oil at Little India, this may also have been playing a crucial part.

I had two Large pieces of Lamb on-the-bone and two Small. I felt totally at home eating what was now being considered a – Superb Curry.  Had a formerVillageChef been involved in the preparation of this?

This has been available on my doorstep for how long? I shall be back – soon. If they can do a Lamb Karahi with this Meat and avoid the Ballast, I may be on to something really Special.

Potential? I shall introduce myself next time and see what can be offered, even if I have to come back in a couple of hours.  I do note that – Methi – is not mentioned in any Curry at Little India.

The Aftermath

Blessed are the Copywriters

At the time of ordering I did not know what I know at the time of writing….the description of the Bombay Bakra is very similar to that given in the Menu at Masala Twist, the ever-expanding West of Scotland Restaurant Chain. I discovered this simply by doing a search for – Bombay Bakra – for more insight into what I had eaten.  Meanwhile the descriptions for – Goan Fish Curry – and – Mince and Tatties Curry – are identical on both Menus. Same Copywriter or same Kitchen?

If it’s the latter then I can forget my tweaks…. Hector Holmes is on the case.

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