Glasgow – Chimes of India – Some Vegetarian Options

For some time, the plan has been to visit Chimes of India (914-916 Sauchiehall Street, Finnieston, Glasgow G3 7 TF) and sample the Vegetarian section of the menu. Previously on arriving, the temptation to have the outstanding Desi Lamb on-the-bone (£12.95) has proved to be irresistible. Today, mission accomplished, something to do with the quantity of meat consumed this week in München.

It was a horrible day in Glasgow, and exposure to the elements was aggravated by the bus stop directly outside Chimes being out of use. The ongoing construction across the street appears to command more and more space, temporary traffic lights too. Disruption, not good for business.

The young waitress greeted and directed me towards the far wall. For a change, I chose the table nearer the bar, not my usual window spot. The three menus were brought. The value of the Lunch Menu (£10.95) was outlined. The Hector had already planned what was to be had and it wasn’t there. On ordering a jug of water, the Drinks Menu was also withdrawn.

Cauliflower Potato Green (£9.50) and a Side portion of Dal Makhani (£6.95) should be quite a plateful. I saw enough Rice this week at Dessi Tadka (München), Bread was calling. As I relayed the Order, concluding with Keema Paratha (£3.95), I added:

I bet nobody else has ordered this combination.

Starters, Poppadoms? – was mooted.

If I eat all I’ve ordered, I’ll be surprised.

If Vini, Mein Host, had been here, a Poppadom would have simply arrived.

My three fellow diners finished their Curry and departed. They were soon replaced by another couple. It is good to see others appreciate the merits of this humble establishment.

Whilst I waited, the delivery of kitchen supplies was underway. An event I have witnessed here on my previous Saturday visits to Chimes of India. The Aloo Gobi was served first.

Cauliflower Potato Greens

Greens – turned out to be Peas, now we know – Aloo Gobi Mutter. The Minimal and Thick Masala Mash was as hoped for. Ginger Strips topped the melange, a whole Cherry Tomato had been cooked in. With multiple plates, I had to decant to the warmed dinner plate. On licking the spoon, oh, there’s Spice here.

Dal Makhani

Brown Lentils and Beans were smothered by the Creamy Dal Masala. The portion, a Side, was served in the same bowl in which the Rice is served at Chimes, a veritable plateful. I decanted half, I already knew eating that much could be a challenge.

Last to arrive was the Keema Paratha.

Served in four pieces, I should have asked for it to be served whole. Thin, a bit limp, I have seen better Paratha. The all important interior was inspected. Brown Mince, not the nasty pink Donner-like Meat served in lesser establishments. The Mince was somewhat sporadic.

Dipping the Bread in the Dal revealed a Dry, Earthy Flavour, Nothing too powerful, just a pleasant accompaniment to what was the main event here.

The Potatoes had absorbed the Spices and hence the Flavours. Tick. The Cauliflower was soft with just a hint of a resilient crunch, perfect. The Flavour of the Cauliflower itself should always be a standout in this Dish. Today, everything was working together as it should. The Peas and Tomato were an added bonus, the latter exploding with Flavour when chewed.

Had I ordered Rice, this meal wouldn’t have worked. This combination was crying out for Bread, yet I only managed half of the Paratha. There was a lot of food here.  Pleasant as it was, the Hector by far prefers Meat in his Curry.

As I ate, so Chef Sharma came through the restaurant. He stopped to engage. I explained that I was having something different. Had I ordered my usual Desi Lamb, he may well have guessed for whom he was cooking. He related that last night, a large group of diners, led by Curryspondent Lee, had been present. He thanked me for recommending Chimes of India to them, and filling their coffers.

As further thanks, a complimentary scoop of Ice Cream and Gulab Jamun was presented. The latter was warm, as I like it, and the Ice Cream, was, well outstanding. Next time I see Vini, I shall hopefully establish the brand.

The Bill

£20.40

The Aftermath

Back out into the cold and wet. The Hector fancies somewhere warm and dry, watch this space…

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München – Dessi Tadka – U3/U6 to Aidenbachstraße

The final afternoon of this short break in München featured a 13.00 rendezvous at Dessi Tadka (Hofmannstraße 43, 81379 München, Deutschland). Dessi Tadka is now considered to be the finest source of Curry, discovered to date, in all of Bayern. The pedigree is explained – here.

Marg and Hector arrived at Aidenbachstraße U Bahnhof in good time. Every table at the front and along the corridor seating area of Dessi Tadka was occupied. The waiter/manager, who had served us on Monday, guided us through to the rear of the restaurant. I believe I heard him say – your friends are there.

Alas, – friends – was actually singular, behold, Herr Madhu Battra, Mein Host, reportedly in India just a few days ago. He was in a group, having a business meeting, as became evident. This was interrupted, warm greetings and hugs.

Adjacent to this activity, tables had been combined to accommodate a large group. This left the central table which fortunately would accommodate five. This meant that all but two rear corridor tables in Dessi Tadka were now occupied, at lunchtime. Maybe the Mittagskarte is that good, we would be dining a la carte, let Chef Pintu work his magic.

Having taken our seats, the waiter/manager directed us to the sofa, the large group had just paid up and were drifting out. The furniture was restored to its original layout, surfaces wiped, a spacious corner booth made available.

Clive and Maggie arrived punctually, they thought Steve was in front of them. We studied the menu. On Monday, I checked the menu to verify that prices had not increased since November, they hadn’t. What I hadn’t picked up was a completely new layout, prices maintained.

The Desi section is highlighted. Home-style Fish Curry with Bone (€19.90) suggests an alternative to the Fish Chettinad (€19.90) enjoyed by all on Monday. A repeat of the outstanding Fisch Chettinad was a possibility. If so, the waiter/manager was keen to establish this and let Chef get started. The four present were intent on trying something else.

Where was Steve? Steve has a history of turning up for Curry after advising that he wouldn’t. At 13.10, a text, Steve was at the wrong Dessi Tadka. Having consulted a popular search engine, instead of a well known and reliable Curry Blog, he ended up at Bodenseestraße to the north west of the city, a mere 9km away. There the menu was reportedly identical, but Chef Pintu is here. The eternal issue of dining in even a small chain – who cooks the food, and where?

Today, Marg was looking for something other than Curry. Chicken Hakka Noodles (€15.00) would suffice. Maggie and Hector were both going – Desi. Lamb Curry on-the-bone, where else in München, Bayern even, can one source this? Home-style Mutton Curry with Bone (€19.90) for two. On Monday, waiter/manager had recommended Charsi Tiger Chicken (€16.00), Clive was up for this. Charsi – the translation always puzzles.

With accompanying Basmati, there was no need for Bread. Drinks were sorted. Clive and Maggie would eventually have three glasses of Mango Lassi (€4.00) between them, whilst Marg and Hector shared a 0.75l bottle of Sparkling Water (€7.50).

13.30 on the last day of a trip, how was Hector’s appetite? Especially having finished, with the help of my five fellow diners, last night’s huge Augustiner – Bratenfandl. The answer – unknown.

The food arrived, the customary large bowl of Rice to share.

 With Marg having Noodles, only three of us sharing, maybe they had reined in the portion. We would manage all but a few grains.

Chicken Hakka Noodles

Chicken Hakka Noodles, aka, Desi Chow Mein, is a stir-fry, most certainly not a Curry. The Noodles were shrouded in the sauce as in any decent Pasta dish. Soya and Vinegar are key ingredients of the sauce. Marg:

decided to have chicken, egg and noodles for a change. It was a full bowl with a range of spices mixed in with red and green peppers with some onion and egg. Chicken pieces were small and thin, but had some spice on the outside. A filling dish and enjoyed having noodles.

*

*

Home-style Mutton Curry with Bone

I believe this must have been the base for Hector’s Lamb Chettinad enjoyed here in November. Then, Chef Pintu must have been put on the spot transforming his on-the-bone Curry into a Chettinad. Today therefore it was a matter of having it how it was meant to be.

The thin, blended Masala was approaching – Shorva. A reddish-brown Masala with an Oily sheen, this was Classic Curry. Eight large pieces of Mutton, mostly on-the-bone, were arranged on a manageable quantity of Rice. A Sucky Bone confirmed the cut of the Meat, leg, plus some ribs would be encountered also. A piece of Cinnamon Bark was set aside, the Desi efficacy now confirmed.

Licking the spoon revealed a sharp level of Spiciness, enough, Maggie made no negative comment. Indeed, this Curry was unquestionably to her liking.

For Hector, the Seasoning was just a tad below the idyll, again not a negative comment. Flavour-wise, there was a lot happening here. A complex Masala, this took me way back in time.

Unusually, I had to employ a knife to separate some pieces of Meat from the bone. Mutton, by definition, beautifully cooked, Tender to Soft in Texture. Some pieces definitely giving back the Spice in addition to their inherent – Meatiness. This is where Hector’s favoured Curry Houses stand apart from the Mainstream.

There was no shortage of food on the plate, a moment of relief when it was realised that even every grain of Rice sat before me, would be managed.

This was not the South Indian Curry as Chef Pintu had cooked for years at Indian Mango. Far from the Hybrid he was tasked with creating in November, this was something quite different, potent, and certainly to be recommended.

Charsi Tiger Chicken

Lollipops – was the only clue given on Monday as to what this Dish could be. The presentation took us by surprise. What might have been Chicken Drumsticks with foil at the end were encrusted in what was either Batter or Breadcrumbs. Close up, Breadcrumbs looked more likely, the added Spices stood out. This was a departure from the norm.

To eat this with Rice would surely be a challenge.

A few minutes after everything else was placed on the table, a pot of Masala turned up. Now, in theory, here was something approaching a – Curry. Clive:

Some sort of breadcrumb coating, very spicy without being hot, a lot of flavour. I would have preferred it off-the-bone. Four decent sized drumsticks, a good quantity.

Herr Battra checked on our progress. As is his custom dating back to Indian Mango, he gestured to offer a – short – to finish. The Mangoschnaps has been enjoyed many an evening, but this way too early. The Mango Creme Dessert was the appreciated compromise.

With Coconut and a single Pomegranate Seed, a fine amuse-bouche on which to end.

The Bill

88.30 (£73.88)

The Aftermath

There had to be the ritual photo. Three of our Company had not seen Madhu for some years. And Steve missed out, again.

A return in November, ceteris paribus, was promised. Now to work on Dr. Stan who left München mid morning, by train.

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München – Dessi Tadka – Das Neue Zuhause von Fisch Chettinad

Fisch Chettinad, as served in München, has been celebrated oft in these pages. As established last November on Hector’s first visit to Dessi Tadka (Hofmannstraße 43, 81379 München, Deutschland), Chef Pintoo accompanied Herr Madhu Battra when this new business was established, leaving the much loved Indian Mango behind. Whilst Chettinad remains available at Indian Mango (New-co), this ubiquitously Soupy Curry has returned to form there, only at Dessi Tadka can one source the interpretation which has had Hector write so effusively since the birth of Curry-Heute.

There are six of us in München this week, this morning two baled, leaving Marg plus Lord Clive and Lady Maggie of Crawley to join the Hector at the arranged 13.45. With a 14.30 end of shift looming that was reckoned to be manageable, however the Crawley Two arrived before 13.30 and got things underway.

Herr Battra is in India presently, so no familiar greeting. Maggie mentioned Curry-Heute, as is always advised, then produced a photo of Chef, established he was here and that the formerly – Mango-style Fish Chettinad (€19.90) was available despite not being on the menu. Marg and Hector were therefore still on the U3/U6 from Marienplatz when texts were exchanged and four portions arranged, two Scharf.

On their arrival, the front seating area at Dessi Tadka was full, Clive and Maggie were directed through to the rear room where the Hector sat in November. The front area may be more suited to those here for the – Mittagskarte – Lunch Card.

Clive and Maggie were enjoying glasses of Mango Lassi (€4.00) as we arrived. Clive ordered another as Marg added Sparkling Water (€3.00) and the Hector two bottles of Fizzy Orange (€4.00).

A young lady appeared to be on bar duty whilst two chaps had the air of management. I did not recall meeting either last year. Otherwise, we had the rear room to ourselves, definitely the place to be if one is here – to dine.

The food arrived after a suitable preparation time, Maggie had indeed simplified the Order. The two less Spicy Chettinad were identified and allocated accordingly.

Inclusive Rice, the European norm, accompanied. A veritable mass, approaching seven portions was Hector’s guesstimation, Clive would manage two. Marg took minimal Rice, I ordered a Roti (€2.00) on her behalf. This arrived momentarily. Sorted.

Fish Chettinad

The handi was piled high with a sight not seen for some years, the sought after Dry Chettinad, closer to – stir-fry – than any other interpretation of this Curry. The aroma was decidedly – South Indian. Decanting the Fish, large pieces, there was lots of it. Seelachstfilet (Pollock) is on the menu elsewhere, one assumes the same Fish maintains.

With the – Masala – so Dry and Thick, it was certainly Herb-rich. We discussed Parsley versus Coriander, possibly even Curry Leaf. The Gritty Texture, which had been markedly missing in the Indian Mango (New-co) version in recent times, was back. Coriander Stems, now a key ingredient in Hector’s cooking.

Big Spice, as ordered, the powerful Smoky Flavour burst on to the palate. There was uniform appreciation around the table. I was glad I had not ordered this last time, but had a first ever Lamb on-the-bone version. Today the Hector had witnesses, we were quorate.

Steve doesn’t know what he’s missing – proferred Maggie.

And Dr. Stan won’t get the opperchancity to visit on this trip.

The complexity of Flavours on the palate remains remarkable. Sliced Red and Green Chillies were visible in the mix, no shortage of a – kick. Seasoning, not an issue here, a Fish Curry which tasted as such.

The Fish appeared to be encrusted in Spice, its integrity visible at the point of serving, the fork soon separated the discrete masses to create a more familiar flakiness. Stir-fry Rice may have been the outcome. This was in a different league from Kedgeree, another Hector favourite.

As Clive took more Rice, the Hector realised there was still more on his plate than could be managed. One tries. My fellow diners had much to say. Marg:

We were sitting in the back room of the restaurant. My dish was full of succulent fish covered with tasty spices with a wonderful sauce. The flavours burst in my mouth and I was delighted with the overall taste. A good kick and although I took some plain rice, I quickly ordered a Roti and it arrived with butter dripping from it. This fresh bread enhanced my enjoyment of the whole dish. I prefer bread to rice. I took my time to enjoy this wonderful dish. Clive:

The texture, flavour, everything spot on, couldn’t fault it. Huge fish, half a fish in there. I shall return.

A return on Thursday is planned already. Maggie:

The type of Curry when you start to eat you make that noise – aaahh.

Lots of big lumps of fish, loads of rice. Well done, Pintoo, he the man…

As the table was cleared, so our pleasure was related to the young lady. Our appreciation was reciprocated.

The Bill

104.60 (£87.47)

The Aftermath

An updated photo of Chef Pintoo was secured, I promised we would return on Thursday.

Dessi, as cooked at home, Tadka, tempering the seasoning, what the Hector wants.

Dessi Tadka, sublime Curry in München is back.

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Glasgow – Akbar’s – Imran Is Back!

Karahi Gosht & Spinach (£15.00), Dr. Stan and Chapatti John have been ordering this creation continuously for many years at Akbar’s (573-581 Sauchiehall Street G3 7PQ), whereas the Hector has loyally stuck by Roshan Lal (£14.50) – without. This evening, it was time to rectify.

Marg and Hector were joined for the 17.00 booking by James and his dear lady, Donna, who makes her first appearance in Curry-Heute. For reasons approaching nefarious, the best Curry in Glasgow was dismissed, Akbar’s was the compromise. Bradford Curry then, not Glasgow Curry. As Captain Picard once said – it’s for the children.

Maria (mah-ree-ah) was our waitress this evening.

Drinks were sorted, bottles of Sparkling Water (£3.00) for Marg and Hector, our fellow diners imbibed otherwise. Maria proferred Poppadoms (£1.00), Donna was straight in there, two ordered, with Mango, the Hector called a halt.

Is Imran here?

He was.

Imran, Mein Host, had not been seen for many a visit, sentenced to return to the mother shop. Imran was duly summoned, Poppadoms became five, much better. Mango Chutney, Raita and pulped Capsicum, a given. A jug of Mango Lassi, appreciated by three, duly followed, now we’re talking.

Imran considered that it was down to Hector that we had not been in each other’s company for some time. It is he who has had the joy of Bradford Curry at source for the last year or so. The passing of Mr. Shabir Hussain, proprietor of Akbar’s, was duly acknowledged. The empire maintains.

You’ll like us, eventually – was suggested to Maria by the not so humble Curry Blogger.

This is my first time here – was a blatant untruth.

There had to be Starters, despite the fact that this takes it toll on the Mains. One cannot go to Akbar’s and not at least share Meat Chops (£7.95). Marg and Hector sharing Lamb Chops, the eternal conundrum. James and Donna would share Chicken Pakora (£6.95), a Starter making its first appearance in Curry-Heute. Indeed, their choice of Mains also added to the gallery.

Marg was up for Karahi Gosht (£15.50) with her customary Chapatti (£1.00). Just the one. For James, Tandoori Chicken Masala (£14.50), and Donna, Prawn Balti (£14.95).

Donna does not have Lamb, she did search for – Fish – on the menu. Karahi Fish (£15.00) was suggested, twice, but was not taken up. A Bradford Fish Karahi, one of life’s greatest pleasures.

All but Donna chose – Asian Style.

Bread – was mentioned to my right – stop!

I told you – was James’ response.

There had to be a Family Nan (£7.00).

In Aberdoom, £2.49 was the price of a single Chapatti back in 2022, before Hector discovered the sustainable Rehmat’s (£1.20). The anathema that we were paying for a Chapatti at all in a Bradford Curry House, was explained to the first timers.

Just the one Naan. Tales of the ripples of applause for those ordering two were related, also of the wee girl who helped Marg and Hector finish our Naan whilst the parents looked on.

No weans this evening. Relief. Arriving before sunset meant that Akbar’s was initially empty. By the time we departed, the Iftär gathering had assembled. This remains the busiest Curry House the Hector ever visits, Village Ramadan Buffet, aside.

A share of Pilau (£3.50) for the Aberdoomians completed the Order.

Meat Chops

Far from cremated, and certainly not – well done – as was specifically asked for, the four Lamb Chops still enticed. Two each, such restraint. Juicy, succulent, and a big – kick. Did I say – not to be missed?

The accompanying Chilli Sauce added a further diversion. Not – Special Sauce – as waiters have described it on recent visits. The Hector was allocated the single slice of Tomato, Marg took care of the other – Salad – components and offered these words:.

Free Poppadoms arrived and went well with the mango chutney. Hector and I shared the Lamb Chops. They had plenty of juicy meat, but not char-grillled enough for my liking. Still tasty though. Enjoyed the red cabbage which accompanied them.

So it goes.

Chicken Pakora

Four pieces, OK, each could be halved. It’s all about the batter. Spicy – was heard. Fish Pakora surely remains the ultimate, after the standard Vegetable variety.

There was a suitable gap after the Starters.

More drinks for the visitors. The hand drier downstairs has not worked – for years. Why is this?

The presentation of the Family Nan was noted within and without Akbar’s. Donna did the double take on its arrival. This was novel. A passing chap outside also stopped to marvel at its magnificence. We were window dressing. That this huge piece of Bread can be produced whilst retaining it risen, puffiness, is commendable. Three of us tore in, all but a scrap would remain. Marg had her Chapatti. A proper Chapatti, none of this Wholemeal Flour nonsense which is beginning to prevail.

Karahi Gosht & Spinach

Topped with Coriander and featuring a generous wedge of Lemon, this was the classic Dry Bradford Curry. The Masala, such as it was, was relatively Oily, but then close up, Roshan Lal is the Hector’s base for comparison.

The Herb-rich Bradford Curry blast was instantaneous. Ironic, given that last month, Hector’s two Bradford Curry experiences were not up to this standard. Masala with Spinach, not a Mash, so crucial, the Flavours were intense. There had to be Methi here in addition to the titular Herb. The Bradford-small cut Meat was properly infused, giving of Flavour. The Seasoning was perfection, the Spice built.

I have watched the aforementioned celebrate this creation for many a year. That it has taken until Visit #30 to order this – wow – level Curry, makes one wonder. Now we know.

What is a Roshan Lal anyway?

Karahi Gosht

A lighter Masala, less Herb, standard fayre in comparison to the above. Otherwise, the same Curry, or was it?

When Marg reached her limit, the Hector, and subsequently James, were keen to reduce the surplus. Karahi Gosht, the most sacred Curry, Desi Korma aside. Hector’s Soupçon revealed a somewhat – tame – experience after the Herb-rich version. Marg’s account of the meal:

My Karahi Lamb, Desi-style, was full of small, tender pieces of meat. The sauce was rich and full of flavour with a good kick. I enjoyed the dish with my own Chapatti. Could not finish it all, helped by Hector and James. A great meal.

Tandoori Chicken Masala

Chicken Curry, really. People persist. As a variation on Chicken Tikka Masala goes, this appeared to be a decent incarnation. Boneless Chicken, large pieces, certainly a decent portion. The Blended Masala was a significant departure from the above, Curry, not Karahi.

There were numerous, audible, positive remarks to my right. A Curry very much enjoyed, but surely the difference between this and Marg’s Karahi Gosht was realised?

When are we going to Bradford?

*

Prawn Balti

The Hector has witnessed many a person order Prawn Curry, the song remains the same – why? As is recorded in these pages, around half of those who do so, are disappointed. Donna was quick to remark on the – Soupy – nature of what sat before her.

You didn’t ask for Desi / Asian style.

One may wonder if this would make a difference. Seafood Balti, also King Prawn & Spinach Special, have been previously reviewed. Different kettles of fish.

For Chef, Prawn Curry must be a breeze. Ladle some Masala, chuck in some Prawns, pre-cooked or otherwise, serve. For Restaurateurs, big profit, peeps are programmed  to expect to pay more for Prawns. Yet, in the Buffet scenario, mountains of the stuff are scoffed.

Donna appeared to enjoy her Curry, almost as much as the Naan. There was no shortage of food here.

The Bill

£121.10 Lollipops too. Maria was now onside.

The Aftermath

Akbar’s was stowed as we departed. A farewell to/from Imran, good to see him back.

Meanwhile, further east on on Sauchiehall Street, a Vegetarian Chain is due to open. Have they not done their research?

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Glasgow – Shahi Mahal – Chicken (Desi) Korma

Monday Curry with Marg, this could almost be regarded as semi-regular. It also means the car is involved, so what better opperchancity to return to Shahi Mahal (452 Cathcart Rd., Govanhill, Glasgow G40 7B2) which could be the furthest of Glasgow’s Top Rated from Hector’s House. On the drive across the river, I announced my intention to have something that was ready, not the kilo of Lamb Karahi (£35.00). Maybe Marg was relieved having had this at Punjabi Zaiqa (Berlin) last Wednesday.

13.30, two customers were at the counter watching as quite a large Takeaway was being assembled by Zahir, Mein Host. This provided the opperchancity to study and record the surprisingly massive array of food on display.

The Starters were in the open, along the top of the counter. The Samosas looked massive. 

Marg and I both considered sharing a portion (£2.50 / £4.00) but knew the likely consequences.

On the left of the covered shelf, Aloo Gosht (£7.50), Keema Karelay (£7.50) and an interesting looking Chicken Dish were the Meat options. Thereafter, a Mix Vegetable Curry (£5.00) with Aubergine prominent and two different Daal (£4.00). All great value, there has been no price increase since I was last here in August for my only visit of 2024. An extra 50p to sit in is displayed on the menu board, I know not if this is per Dish, per person… Under Lamb Curry was Bataera (Quail) (£7.50), I would have to enquire about this.

Marg declared that she was having the mysterious Chicken Curry. Zahir said it was – Korma (£7.00).

Desi Korma? – I asked, confirmed.

That was it, the Hector was not missing out on this. With Desi Korma so difficult to source in this city, it had to be tried. Hector ordering a Chicken Curry, calm…

Two portions, a Roti (£1.00) for Marg and Rice for Hector.

Pilau? – asked Zahir.

This sounded better than Plain (£3.50) but no price for this was apparent. I should have spotted Mix Veg Rice (£4.00). A chap was sitting mid-room having Chai, Marg was not for missing out.

You’re the Curry Blog Guy – observed the chap mid-room – I’ve seen you around. Photographing everything that doesn’t move was a bit of a giveaway. This was Brian, we have seen each other in the Southside Curry Cafes, he too misses Karahi Palace. Shahi Mahal may well be his new home.

The lady who was working in the kitchen brought out a jug of water, glasses, a Modest Salad and two bowls of Raita. An appreciated welcome. The food arrived soon after.

The Pilau was more than the Hector would manage. Marg was encouraged to have some. From here, a huge Clove hit, yet no visible sign of the Spice. This would add measurably to the overall Flavour experience.

The Roti was made from Wholemeal Flour which suited Marg. Despite the perforations, it had managed to rise and create puffy pockets. Soft initially, it may well have crisped on cooling. The Hector was otherwise distracted.

Chicken (Desi) Korma

Boneless Chicken, brown Meat, so likely to be – thigh. Chicken Breast most certainly is not for Curry, yet for simplicity that is what I used in my lessons all those years ago.

The Oily Brown Meat was full of Flavour, the Seasoning was remarkable. I have rarely tasted Chicken this good. The Spice would build to a sensible level, no complaints from Marg.

It was clear from the discolouration that the Chicken must have absorbed some of the Spices. Ali, Mein Host around the corner at Sheerin Palace, insisted when he told me last year that older birds, free range, can do so. It’s our British battery hens which cannot.

Whilst the Minimal Masala oozed quality, merely shrouding the Meat, no excess; it lacked the Citrus which defines the Desi Korma. This Curry had its own distinctive Flavours, and intense they were too, compounded by the Seasoning and the Clove from the Pilau. A new experience. A surprise too.

Mid meal, Zahir came over to check on our progress.

Long time I have been looking for you – he remarked.

Yes visits could have been more, but as was discussed with Brian, New Cafe Reeshah has popped up in these pages in the last year. Both venues open early and remain so, this does suit the current Hector dining pattern.

Marg’s verdict:

A rich flavour to the sauce with many brown pieces of chicken on the plate. A lovely taste, with plenty of seasoning. I added some Rice to soak up the sauce and I ate most of the fresh Roti with meat and sauce.

I finished most of the Salad which gave an extra texture to the whole meal. I cleaned my plate and then enjoyed a mug of Chai to complete the experience.

The Rice portion was certainly enough for sharing. I admitted defeat eventually. A Samosa to start would have been madness.

The Bill

£24.00

The Aftermath

The Quail. It was on my first visit to Sheerin Palace, when no doubt Zahir and Ahmed (Darbar Grill) were both in situ, that I first encountered Bataera.

After Ramadan, every Monday – I was assured.

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Glasgow – Sheerin Palace – Nihari Today

Saturday, 13.00, and the Hector is once again out for Curry-Heute in his home city. Sheerin Palace (300 Allison St, Govanhill/Crosshill, Glasgow, G42 8HQ) has Kofta Anda available on Wednesdays and Saturdays. Having had the appetite whetted last week at the Ramadan Buffet at The Village, Kofta Anda was foremost in mind on entering.

But, there was still unfinished business to be taken care of. On the last visit to Sheerin Palace in November, the hope was to sample their Nihari, reportedly prepared daily. There was none. If you don’t ask…

Today, the young chap behind the counter offered Nihari which had been cooked yesterday. Better still, surely? I added a Naan to the Order and took my seat in the empty dining area.

Another solo diner arrived shortly afterwards, he had his dose of Kofta Anda.

The Nihari and Naan arrived with a separate plate of goodies: Ginger Strips, sliced Bullet Chillies, and a substantial wedge of Lemon. This was going to be fun.

Piping hot, the round Naan, served whole, had risen to create sufficient puffiness. Maybe two thirds would be managed. Excellent Bread, and this – dipping – still feels alien, this is how Nihari is eaten.

Nihari

The Lamb Shank had a mass of Meat buried under the Shorva. A Shorva, with a distinctive Peppery aroma, which had clearly been thickened. Gravy with an Oily sheen. On adding – the bits – all was set.

The first dip of Naan revealed a Ginger Spicy Blast from the Shorva. The Seasoning was truly a la Hector. The black specks confirmed Pepper, Cinnamon was in the mix also.

I had eaten quite a bit of the Naan before addressing the Meat. Issued with a spoon and a fork, I used both to leaver the Meat off the Bone. With the side of the fork, the Meat was easily separated into smaller, manageable pieces.  There was way more Lamb than was perceived at the outset.

Hot food, always appreciated, the Meat was as Tender as can be. Having sat in the Shorva overnight, it had absorbed Flavour from the Masala. The extra Chillies were not really required, a few pieces taken, abandon the surplus. This Shorva had a – kick. A serious one. Ali, Mein Host, entered the premises half way through my meal. He came through to acknowledge my presence and see what I had ordered.

This is wonderful – I exclaimed.

Spicy?

Yes.

Moments later, Mobeen, who was front of house and stand-in Chef last year asked the same question?

Spicy?

My wife could not eat this – was my considered reply.

Nihari, a Curry which is the antithesis of that which typically appears in these pages. Fine when the Dish is meant to be – Soupy – and not to be compared with the Soupy Curry served in Mainstream restaurants. This is – Desi.

The Bill

£10.00

The Aftermath

Usually its a Cumin Seed which wedges itself in a particular spot, today, it was shreds of Meat in multiple interdental gaps. Nobody needed to know that.

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Berlin – Punjabi Zaiqa – We all came down to Osloer Straße

Once again the rendezvous time at Punjabi Zaiqa (Tromsöer Strasse 6, 13359 Berlin Deutschland) was 15.00. This time we would be ten, remarkable. Five of ten were making their first visit to Punjabi Zaiqa, and all to sample the much praised Desi – Lamm Korma (€12.90).

Hector and Marg found Dr. Stan boarding U8 at Alexanderplatz. Yes, the Good Doctor was joining us, the 15.00 slot suited him, Breakfast digested. This was also the case for Professor Graeme, making his first appearance in Curry-Heute. The Breakfast room at Ibis Mitte must have been busy this morning. Howard and Josh awaited our arrival.

Lady Maggie of Crawley, still somewhat incapacitated, texted to say that her Uber would be delayed. Maggie, accompanied by Clive, Mags and Yvonne – the birthday girl – would arrive soon. This let six of us order first.

Today, something different for Hector. A midnight Donner, with Josh, meant that – Meat – was not a priority for the Hector. Aloo Gobi (€8.90), served with Rice, makes its first appearance in Curry-Heute, as does Josh’s choice: Chicken Mainzi Tikka (€13.90).

Marg was going for it today, Lamm Karahi mit Knochen (€14.90). This comes with two Roti (€1.50), incredible value. Howard was expanding his coverage of Curry at Zaiqa, Aloo Gosht (€11.90). Instead of the accompanying Rice, he negotiated two Roti. 

Both Dr. Stan and Prof Graeme went for the Lamm Korma.

Marg excepted, we each ordered our own.  I had advised all to help themselves to drinks from the fridge and present them at the point of ordering. The usual chap out front was back today.

The Uber 4 arrived. For once, Mags eschewed her usual Aloo Gosht. Someone must have been spreading the joy that is the Lamb Desi Korma. Four more Lamm Korma were ordered, Clive and Yvonne chose – boneless.

The wait was not long. I remain intrigued as how how the pre-cooked food on display at the counter can be transformed so efficiently. The chap brought a huge tray to the table. I pointed out that today we were ten. He acknowledged the achievement. Also, as Ramadan continues, it has made it worth their while being open all day.

Two large handi of Basmati between six diners at our table, today we had a chance of finishing the Rice. Howard was encouraged to have Rice despite having ordered Roti.

This time, our table seemed to be covered in Roti. Josh’s Naan, although pale, did look inviting. The puffy pockets had formed, the Bread had girth. All Bread was served whole, and no sign of any Wholemeal Flour. Proper Bread.

Desi – said the waiter as he placed one karahi on the table. This went to the Prof. The following Korma went to Dr. Stan, oh, what had he ordered? That wasn’t right, but Dr. Stan admitted he hadn’t specified – Desi Korma. Technically, both versions are on the menu, the ubiquitous – Creamy Curry – I only see on their website. There too, the higher prices do not match what is seen in the restaurant.

Howard examined his Aloo Gosht, the Hector joined in, no Potato. Our waiter resolved this, the Prof and Howard swapped Curry. Sorted.


A small helping of Green Mush was placed on the table. Blended Chillies, to add the extra bite. The Hector went nowhere near it, those who did confirmed the obvious. No mercy. Nobody today should be complaining that their Curry was not Spicy enough.

Aloo Gobi

The heart sank, long, coloured strips. I have not seen the dreaded Capsicum in any Dish served at Punjabi Zaiqa, today it appeared to be sitting in front of me, in abundance.

Zwiebeln!

Coloured Onions actually, no issue here, also pieces of Tomato in the mix.

The Potatoes and Cauliflower had the correct Texture for each. The Seasoning was fine, the Spice built, and some. The first mouthfuls did not register anything outstanding, the Desi Flavour took time to emerge.

With the abundant Rice, a fine Curry, possibly better having this as a Side to break the monotony of Meat and Masala.

Aloo Gosht

The lumps protruding from the blended Masala should have been the clue as to the efficacy of this Curry. The presence of whole Clove confirmed the Desi credentials. With the Coriander Topping and the Oil collecting around the periphery of the karahi, this looked to be most inviting. Howard offered a few words:

This was my second visit in three days. A chance to compare and contrast the curries I had. The big similarity was that the lamb tasted of lamb. It may seem obvious but sometimes lamb gives off absolutely nothing and you rely on the sauce. The sauce itself was good but difficult to detect particular flavours although I found a clove. What was different was that it was spicier than the one on Monday. You rarely go wrong with Hector and I will come back.

Lamm Karahi

As with Steve’s Karahi Gosht on Monday, more Masala than served here in previous years. Marg sent a couple of pieces of Meat across the table, here was the – wow – moment for Hector. Compared to the Masala in the Aloo Gobi, this had the required intensity of Flavour. The Hector is long overdue having this again.  Marg:

A large dish of lamb on the bone in a rich sauce. The flavours of cardamon and cloves added to the dish. A good level of spice with very tender meat despite some fatty bits. The roti was thin and crispy which allowed me to scoop up the sauce and meat before eating. A very tasty meal.

I have not found anywhere else in Berlin that serves authentic Lamb Karahi at this level.

Lamm Korma (not Desi)

Time to address the elephant in the room. How had Dr. Stan ended up with this? Surely the chap taking the Order could have double checked. No wimps in our Company, were were all here for the full Desi-Bhuna.

A Creamy Curry, rich in Nuts, at least Dr. Stan was able to report some level of Spice:

The curry was creamier than I expected having not having specified desi, but it was tasty with a pleasant kick. Just as well I asked for spicy.

*

Chicken Mainzi Tikka

That such an interesting looking Curry was set before Josh may have come as a surprise to us both. Josh managed to find the description on the menu:
Chicken breast on a skewer, marinated in yoghurt-mint sauce, prepared on the grill.

On reading this, I still don’t see – Curry, but what appeared was a rather impressive variation on Chicken Tikka Masala.

A surprise to find Tandoori style chicken, not over-grilled, rather lager chunks and easy to slice through. Rather succulent.
Sauce wasn’t spicy, as expected given the yoghurt-mint description. An interesting change from previous curry ventures with Hector.
A fluffy light Naan to accompany the meal. Ordered without rice, as we knew there’d be more than enough from other meals ordered by the group to share around.

Lamm Korma – Desi-style

This has become my go-to Curry at Punjabi Zaiqa. A Desi Korma is difficult to source, only The Village (Glasgow) now serves it in my home city. Theirs has lost a bit of its edge over the years, whereas at Punjabi Zaiqa, the powerful Citrus bite maintains.

Just the five people having this Curry-Heute, and each for the first time with comments secured from four.

Professor Graeme, mit Knochen

Reasonable portion of lamb, generous quantity of flavoursome sauce. Very satisfying.

Yvonne, ohne Knochen:

Excellent flavour and heat spot on. Lamb a little bit chewy though?

Mags, mit Knochen

Really enjoyed the Lamb Korma. The sauce was perfect, spice was just right & the flavour of coriander coming through added to the flavour. Only thing was that lamb was a bit chewy, but this didn’t stop any of us from enjoying our meal. Portions generous & come with lots of rice.

Maggie, mit Knochen

Lots of flavour, meat pieces too large at times. The portion size is good. Rice separated nicely.

On the table of six, the two empty Rice handi were stacked. Yay!  It can be done.

The Bill

€27.30 (£23.09) for Hector and Marg
The Aftermath
Our chap took the payments.

Your English is much better – I observed.

Apparently his English has always been there, he just never let on before. This should simplify matters in the future: how to avoid Creamy Curry, mountains of Rice, then perhaps securing the ultimate – Fish Karahi.

Two more visits may be squeezed in this year.

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Berlin – Punjabi Zaiqa – Das Desi-Curry-Haus der Haupstadt

Berlin again, this trip was long in the planning. After a Big Birthday comes – The Big Birthday Trip – and the resurrection of – Hector’s Horrible Holidays. FYI, Hector’s is next year, ceteris paribus. Already, Athena has been mentioned.

Whilst Athena has an impressive array of Desi Curry Houses to choose from, this is not the case in Berlin. With around one hundred and fifty Curry Houses in the Berlin region, the Fayre, as established over many years, remains decidedly second division. Punjabi Zaiqa (Tromsöer Strasse 6, 13359 Berlin Deutschland) is the exception, the – go-to – place in this cosmopolitan city. Why the vast majority of Restaurateurs persist in serving – what they think the locals can handle – instead of what they themselves eat at home, is surely misleading, and disrespecting the food from the Indian Subcontinent.

Hector, Marg and Adam, making his debut in Curry-Heute, were due to be at Punjabi Zaiqa by 15.00 having partaken in the so-called Berliner Unterwelten experience. It’s all about tunnels. Howard and Josh had already arrived as we entered the spacious restaurant punctually. They hadn’t ordered, waiting for the Maestro to lead the way.

A different chap was serving today, he would carefully note each order and offered to take payment either at the start, or later. I took a large bottle of Fanta (€3.50) from the fridge. Howard already had a small bottle (€2.50) and quickly realised the discordant pricing.

Lamm Korma mit Knochen (€12.90), Desi Korma, Spicy, zweimal, – was my overture. Marg, who was having the same was not happy. My asking for – Spicy – was not to her liking. As was the – debate – last Friday for the Ramadan Buffet at The Village (Glasgow), I had to convince her that all would be well. This is Deutschland, only once has the Hector heard of a Curry being served that was blisteringly Spicy. That was a West Berlin Curry House nearly two decades ago, and the Chef was from Glasgow. Hector was not present.

That the Lamb Korma comes with Rice was once again confirmed. Knowing Marg’s preference for Bread, I tried to have this come as Rice for one, plus a Naan (€2.50).

Howard and Josh both ordered the Lamb Korma, Josh, a Naan too. He’s a growing boy.  This was also Josh’s first visit to Berlin, never mind Punjabi Zaiqa.

Adam chose a different path, Chicken Biryani (€12.90) plus a Naan.

We took our seats, Steve arrived. Not for the first time, he had given in to temptation at the last minute. Having been here before, he ordered: Lamm Karahi, mit Knochen (€14.90) and a Garlic Naan (€3.00). Last time it was – ohne Knochen (€16.90). One pays less for the – on-the-bone – version at Punjabi Zaiqa, how fair is that? Karahi comes with two Roti (€1.50) per person. I wonder if Steve realised this?

Having consulted a well-known and reliable Curry Blog, I can confirm that Steve was here in November 2023, and on that day, Hector’s Lamb Korma was seriously Spicy.

Six diners, my best congregation yet, others have already declared their intention to come here on Wednesday. Looks as though I’ll be back. Normally I would come to Punjabi Zaiqa once on a trip, then try somewhere new, thus expanding upon the twenty three Berlin Curry Houses reviewed in these pages.
Comes with Rice – the European norm, and if one desires more, it’s another €2.50.

Comes with Rice – should be a warning. For the four of us who qualified, two large handi were presented. I immediately knew we would struggle to finish one of these, especially with Bread on the way too. Being later in the day, and only Day #2 of the trip, the appetite had not been castrated. I would take more Rice than my norm.

The three Naan also looked like a mountain of Bread. Served whole, risen, puffy, blistered, the pedigree was there for all to appreciate. My own Bread intake would be minimal. For me, a Desi Korma works better with Rice given the more – Soupy – nature of the Curry. Yet , in Deutschland, it has been reported that they like – dipping – their Bread in Shorva.

Lamm Korma

With four karahi on the table it felt strange only photographing one Curry.

Yours won’t taste as good as mine because the Hector has not photographed it – I assured my fellow diners.

Fresh Coriander and Ginger Strips sat on top of the abundant Masala with the Oil collecting on the edge of the karahi. The Yoghurt flecks were visible in the Masala. On decanting the Meat, I would stir this to recreate the full splendour.

Howard knows, I trust he did the same. The Meat count confirmed a conservative portion, just about reaching double figures.

Whole Peppercorns revealed themselves very quickly. There was a decent – kick – and possibly lower Seasoning than on my last visit here, a mere two weeks ago. The all important Spice Level would surely be at acceptable level for Marg. She tends to react to anything with Spice then gets on with it. All was reportedly well across the table.
The big Desi Flavour was a standout, unique to Desi Korma, one wonders why this Curry is so rare. Maybe having Korma on a menu twice would lead to confusion?
The Meat was firm-tender, and giving of Flavour. Howard immediately remarked that he could actually taste – Lamb! Josh was saying nothing, an achievement perhaps, this Curry had shut him up (emoticon understood).
With a full on appetite, for once, I could have done with more Meat, but then I would have need more Masala. Karahi can be ordered on a sliding price scale depending on the number of people. Maybe Desi Korma needs the same approach?
In the end, I congratulated myself for having judged the combination of Curry and Rice to perfection. Hector’s plate was cleared, and apart from the Bones, this was reflected elsewhere.

I had my fellow diners text me their thoughts afterwards. Marg:

My husband ordered my dish mentioning spicy. When the meal arrived I tasted the sauce with the nan bread. It was wonderful. Full of flavour and had my taste buds ringing.
The meat was on the bone and I was able to pick it up and chew off the tender meat. We had an abundance of rice and I added more to my dish as I was hungry.
I finished the dish very satisfied and full. A very enjoyable dish.

Howard can be relied upon for a word or ten:

Lamb Curry, of the correct type, i.e. authentic, is my default. But there’s sometimes an issue where the lamb and sauce are only introduced at serving point. Today was different as the first big moment was that the lamb tasted of lamb. Very impressive. I struggled with trying to identify the flavours in the sauce but on consulting a well known expert he pointed me in the direction of yoghurt and citrus. A major step up from Korma as some people know it. Spice levels were not super hot and the nan and sauce worked well together. In addition, there was a shed load of rice. As I had been walking, and with nothing to eat beforehand, I managed a decent portion. I will go back.

How has he missed this treat previously? Josh:

I didn’t have on the bone, but the lamb was quite delicate and juicy, easily falling apart.
Another not overly powering spicy sauce, leaving just the right amount of warmth to the tongue.
Rice wasn’t overly amazing, seemingly dry, and certainly requiring the korma sauce to give it some life.

Josh later explained that he doesn’t eat a lot of Rice, Bread is his preference. Maybe he needs to explore Vegetable Biryani as an accompaniment? Chicken Biryani makes its inaugural appearance in Curry-Heute courtesy of Adam.

Chicken Biryani

The portion size was overwhelming. There was enough here for a family to share.

Chicken Pilau – is how the Hector knows this Dish, and had oft when visiting Sheerin Palace (Glasgow) as an accompaniment to Curry. When I first encountered Biryani, in my youth, and thanks to Joe for coming up with – Hotspot – that very same Glasgow venue from the 1970s, it always came with a Shorva/Masala. A bowl of Raita had been brought to the table, we concluded this was Adam’s accompaniment. Without this, the Biryani could have been mega-dull.

I shall bow to Adam, whom I assume has this regularly:

Curry was enjoyable, but the chicken was a tad dry, plenty of rice. The creamy side sauce was a welcome addition.

Marg insisted that Adam try some of the Masala from the Desi Korma. This impressed instantly, relief perhaps from his Sisyphus-like challenge.

Adam would take a fair-sized piece of Naan away with him. I think he had seen enough Rice to satisfy his desire.

We were well underway when Steve’s Karahi Gosht and accompaniments were brought to the table. More Rice, I suggested that he graciously decline it. Marg had other ideas. His would be hot. True, but our level of wastage was there for all to see. Steve accepted the Rice, a man who can manage Rice and Bread with a Curry.

Lamm Karahi

This Karahi Gosht had way more Masala than seen here previously. The quantity of Meat appeared to be significantly more than presented above. Served on a flat karahi, it looked to be – the business. With Coriander, Ginger Strips and the big wedge of Lemon, plenty to complement the Masala. Steve:

Good size portion with large chunks of tender lamb, some on the bone. Nice (?) level of heat and good combination of spices. Highly recommended.

As we waited for Steve to finish his Karahi, Rice and Bread, I considered the unresolved matter of – The Leftover Rice. To prove a point, I combined the three pots. QED.

The Bill

31.80 (£26.79)    For Marg and Hector only.

The Aftermath

An hour later, walking through Kreuzberg, I marvelled at the aftertaste, the Citrus.

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Glasgow – The Village – Ramadan – Iftär – Buffet

Many moons have passed since Hector and Marg last attended the – Ramadan Buffet – at The Village (119 West St., Tradeston, Glasgow G5 8BA). This evening we were joined by Lord Clive and Lady Maggie of Crawley, who are in Bonnie Scotland to celebrate the Big Birthday of one of our company.

Last time here for this event, sunset in Glasgow was around the solstice, making – Iftär – unbearably late. In 2025, Ramadan has started almost month before the equinox, sunset is just on 18.00. A table was booked for this time.

Adam was at the greeting point, clipboard in hand, we were allocated a corner window table from where all could be surveyed.

You can take as many photos as you like, of the food – he advised.

Indeed, it was difficult to capture photos otherwise, the now divided dining room was stowed.

Tradition requires the wait for official kick-off, what I took to be an appropriate prayer broadcast over the sound system. Some were out the traps immediately, the Starters arranged along the window towards the Nelson Street exit. The flexible seating had created a barrier between the dining area and the main counter, here were the Meat Starters then the tureens with Main Courses. The Village Ramadan Buffet remains the only place known to Hector with the opperchancity to savour Desi Curry.

Until the drinks are ordered, one does not feel as if one is really present. A waitress brought glasses of the welcome drink – Rooh äfzähthe soul refresher – made from herbs, fruits, flowers and vegetables. The aroma planted the sense of the Souk on the palate. Rosewater – is how the waitress translated this sweet and syrupy drink – god bless you Mr. Rosewater.

A drink made for Marg, surely. Neither she or Maggie took to it. The Hector would leave his for later, Dessert.

With Maggie incapacitated, Marg had to fetch her food whilst the Hector was Clive’s visual assistant. Who suggested Buffet?

Dates, enjoy them whilst one can. On our last trip to Maroc, we became used to indulging every day at breakfast. Leaving Agadir Airport at the end of 2023, I tried buying some at the Duty Free. How much? You can keep them.

The Sauces, and other distractions including tinned Fruit Salad, were the first items in the Buffet.

Ignore? – well Marg succumbed to the Fruit Salad. Shami Kebab, not my favourite, but Clive desired one, rare in Crawley.

Chapli Kebab, however, a must. These had a definite – kick. In effect, Spicy Chicken Burgers, yet when one orders a Chicken Burger outwith the World of Curry, it’s filet one is served, not ground meat.

Hector’s Starters

Vegetable Pakora, double fried given the well-fired appearance, and typically enjoyed here when having the Lunchtime Menu. Sound, with an Earthy Flavour, two pieces were enjoyed.

The flat Pakora I took to be Potato, though Aubergine was a possibility, one piece taken just in case. This indeed turned out to be a Spicy Fritter.

Pizza and Chips, popular among the Asian community. I am constantly amused when I see families out for Pizza. What was a big Pizza on my first trawl had mostly gone by the time I tried to secure a meaningful photo.

Away from the window side, the real stuff. Loads of Chicken in various guises, Tikka, Tandoori, Fish Pakora too. Marg had the Fish and was surprised at the lack of Spice. Normally the Hector would have dived in here, but the best part of the Buffet Starters was at the back of the Meat array: Lamb Chops!

This is when one recalls the year we came here twice: one night for the Starters one for the Curry. Every item on the plate would mean less Curry thereafter. To let the Hector loose on Lamb Chops, Marg too, and Clive wasn’t missing out either, risky business. We took – our fair share.

The Lamb Chops were smothered in a thick Spice coating. Unusually, they were moist as a result of sitting in a Gravy/Masala, again established when I went back to capture the images.

Do compare the differing preferences of Hector and Marg.

Marg’s Starters

The ladies had the Chana Salad, this was found to be particularly – hot. A bit of wastage here.

Maggie’s Starters

Clive’s Starters

There was a suitable gap between Starters and Mains, however, in any practical set-up, an hour should have been taken. The Curry strategy for Hector was clear, the final four tureens housed the Desi Curry.

It might be too Spicy – was Marg’s fear. I assured all that in Buffet, they cannot serve blisteringly Spicy food. And what lady is going to resist – Butter Chicken?

Rice, white or yellow Basmati, and Naan were at the start of the Mains. Again, filling one’s plate with these? Get real. The Hector was having Curry, no Sundries.

Haleem and Paya were both present.

Traditional Desi Fayre, both tried on previous visits, and hence the Hector can say – not for me.

Chicken: Tikka Masala, Butter and Achari, would have satisfied those who desire that sort of thing.

The presence of Noodles puzzled.

Ah, the Vegetable option, as was Chana Daal.

However, one Vegetable Curry was not to be missed, the Aloo Gobi was Hector’s first choice.

Lamb Bhuna, it was assumed would be classic Village Curry. Kofta Anda, on a help yourself basis, danger, Hector. Finally, Lamb Karahi. Four serious choices filled Hector’s plate.

Hector’s Plate

Aloo Gobi, the Seasoning in the Cauliflower impressed, whilst the Spice was in the Potato. Now for the Meat.

The Meat in the Lamb Bhuna was ultra-soft, the Masala was standard, blended. If Bhuna is considered a Dry Curry, then it was up to the customer to decide how much Masala was taken. A sense of Clove was present but not the Village Curry Flavour which has had me coming here for decades. If this was – Curry for the masses, then the Karahi bore little resemblance to this most revered Dish. Again, the photo in the tureen shows separated Oil, one needs some to experience the full Flavour. However, if one considers the flat karahi on which this gloriously Dry Curry can be served, to see this quantity of Masala made one question the efficacy of this interpretation, way too Soupy. Lamb on-the-bone, again on a help yourself basis, amazing value. One is expected to pay twice tonight’s Buffet fee for the kilo in this era, again, but a Soupçon was taken.

The pleasure, the joy of the variety, but as with – sharing – a bit of this, a bit of that.  In effect Thali, not how the Hector eats. The Interesting Vegetable is always welcome, better than just Meat & Masala, and hey-ho, no Rice or Bread taken today. No Starters would have maximised the Curry intake, the – two visit – strategy is therefore recommended.

There’s more…

If I have enough room for Dessert, I’ll have more Curry instead – has long been the philosophy. There was little point going into – the other room – to investigate the sugary masses and not partake. The Gulab Jamun was delightfully warm. Just the one, no need to overindulge.

On my return, Adam asked if I had any complaints. On replying – Yes – he balked for a moment.

I only have one stomach.

Meanwhile, Marg had spotted Chai. I could smell the aroma of Cinnamon when she brought some back for herself and Maggie. For once, no milk had been added. Almost tempting, but it was time for the Hector to tackle the Rosewater.

Adam came to the table, he seemed pleased that the Chai had been sampled.

Qahwa – is the name given to this Tea which the Hector could actually drink. Next time.

As is the custom, my fellow diners were asked to contribute. Starters aside, it is interesting to note that Marg has come a long way from the early days:

There was a great array of options when we went up to choose our starters. I had decided not to overeat and chose one piece of Veg Pakora, Fish Pakora, Chinese Pancake Roll, Salad, Fruit Salad and Daal. There was a good spice to the Pakora and especially the Daal. The Fish was freshly made and the sweetness from the Fruit Salad calmed the spice in my mouth.

For my main course I thoroughly enjoyed the juicy Lamb Chop, the different sauces & meat from the Butter Chicken, Lamb Karahi and the vegetables in the Aloo Gobi. A variety of flavours on one plate.

My dessert consisted of the sweet rice, carrots (Halwa) and some nutty pastries. The tea was a perfect finish with strong cinnamon to help the digestion. I had forgotten the highlights of having a Buffet with so much variety and choice.

Maggie, who shall no doubt be more careful next time she sets foot on a treadmill, identified an issue which has lone been observed at The Village:

Starter, the salad, chicken and fish were enjoyable. The Chickpea was spicy hot. The salad had a **** dressing, the chicken fell off the bone.

The main course, all of the dishes were not heat hot, warm enough to eat. The method of retaining the heat was not good. The Lamb Chops were wonderful, just the right amount of spice. I could have eaten them ad infinitum. The Rice was separated, not stodgy. The Butter Chicken and Achari Chicken, you could identify it was a Curry, not spicy. The Rosewater was too sweet for me. The Chai was amazing.

Clive had been quite conservative in his selection:

Vegetable Samosa was excellent I liked the spiciness. Pakoras were also enjoyable. The Lamb Chops were good but could have done with a bit more oomph. The Lamb Bhuna had good sized pieces of tender lamb. The Butter Chicken, something I would not normally have, was enjoyable.

Clive drank his Rosewater – more interesting than water – was his observation.

The Bill

£91.75

The Aftermath

Would there be a second sitting? Evidently not.  A la carte was in operation as we took our leave. 

A Friday night, four stuffed peeps went home.

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Glasgow – New Cafe Reeshah – Chust Sublime!

The Monday Curry Ritual appears to have advanced, becoming at least an hour before Hector’s dietary idyll. In other words, once more it was 13.30 when I arrived at today’s destination – New Cafe Reeshah (455 Shields Road, Pollokshields, Glasgow G41 1NP). Perhaps the reliability of both ScotRail and the S.P.T. Subway should be praised for once?

If I’m not at my next port of call by 15.00, the weekly dose of abuse from the East End is missed. Another Monday Ritual, though only one Glasgow team is playing in Europe this week, and next. So it goes.

Arshad was in his customary spot behind the counter. As he welcomed me back, I glanced at the Fayre on display, a lot of Spinach today. Ah, but there it was, the Curry that keeps bringing me back, although last time I was persuaded to try their Nihari. Today, therefore, would be my first Lamb Lahori Karahi (£11.00/£13.00) of the year. A Tandoori Naan (£1.50) would accompany.

Arshad spooned some of the glorious Karahi Gosht, on-the-bone, of course, to a plate. Is that enough? – he asked, the portion must have been approaching the half kilo. At 15.00 this would be no problem at all. This early, a challenge already.

I helped myself to some water from the counter and took my usual seat. With only two tables, peeps dining in is quite a rarity at Cafe Reeshah. With spring in the air, no heater was required today. The nights are fair drawing – out, winter has dissipated, until snow comes in April.

Would you like some fresh coriander on top? – asked Arshad from behind the counter.

In December, they had to fetch Coriander from a local grocer, when my fellow diners raised the matter. Before I could say – Rumpelstiltskin – my Order was ready and brought to the table. Proper plates, proper cutlery, they do get this right.

The round Tandoori Naan was a vision, risen, burnt blisters forming, and of course, served whole. No Wholemeal Flour here and with its Buttery sheen, this was the real deal. With so much Curry coming my way, overindulgence here was not on. I would manage around half of the Naan. It’s about time I addressed this.

*

Lamb Lahori Karahi

Three Sucky Bones stood proudly on the plate. How often is the Hector blessed with three? A mass of Meat, boneless pieces too, this immediately became the priority. Do not insult my host by not finishing the Meat. Sucky Bones, leg of Lamb, quality Meat.

The Masala would have some critics running for the hills. Yes, there was quite a collection of Oil in the foreground, separated as the Karahi was reheated. Study the original photos, this is what happens. Knowing how much Flavour is in the Oil, this was reintegrated, absorbed even, as soon as I had made space on the plate to stir it back in. Now we’re talking. A magnificent Masala, Tomato skins highly visible, and all those recipes which appear on a certain social medium insisting the skins should be removed.

The Pepperiness is the standout Flavour in the Reeshah Karahi. No encounters with whole Cloves or Cardamom here, yet in terms of Desi Curry, this was right up there with the very best.

The back of the throat registered the Spice. Cooked in Ginger Strips released their distinctive Flavour. I made no note/comment on the Seasoning, it must have been well pitched. Chef Amjad had worked his magic. Another chap emerged from the kitchen and checked on my progress. They must take pleasure in seeing a customer actually sitting in front of them, enjoying the Fayre and knowing that it is going to be favourably written up also.

The Lamb was beautiful, Flavour oozing. Having sat in the Masala since its preparation, plenty of time to absorb the Spice. Careful management: Bread and Masala, Meat and Minimal Masala, maximise the yield of pleasure, but still recognise that this is but Meat & Masala. A Side of Vegetables would take the experience to another level, for that a fellow diner would be required. Else, half portions?

The Bill

£12.00

I don’t like to charge you – declared Arshad as he entered an almost random number into the card machine.

You must, else I cannot return, nor write freely.

The Aftermath

Arshad expressed his pleasure in reading my previous posts for New Cafe Reeshah. On seeing what was left on the table, I turned the plate of discarded bones round, he got it right away, well amused.

As for the half Naan remaining, I told him of my observations of families dining out together and ordering one Curry and six Naan. As I have written before: Curry with Bread is my preference, not Bread with Curry.

A pity I can’t order a half Naan.

Arshad assured me this can be done.

Number one in Glasgow? – asked Arshad. As to whether he was promoting himself or asking a genuine question, I was unsure.

Yadgar have a greater range on offer, and larger premises. It will take a lot to shift them from Glasgow’s #1 in these pages. Having said that, the Lahori Karahi as served at New Cafe Reeshah is – chust sublime.

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