When Curry-Heute was conceived, there was the hope that the Website and Blog would attract enough attention such that Restaurateurs might even invite The Bold Hector to sample their wares. This has happened sporadically, Hector has dined very well and tried some interesting variants over the years sometimes as supplements to what has actually been ordered.
It was therefore within the Curry-Heute spirit when Mr Lucki Singh who has taken over Indian Gallery (450 Sauchiehall St, Glasgow, G2 3JD) in the last few weeks invited Hector to come and dine in this City Centre Restaurant. Lamb on-the-bone was mooted, the challenge was accepted.
Arriving a bit earlier than the planned 17.00, Lucki was at the reception as Hector entered. It was pleasing to note that the Indian Gallery is open all day, it can be difficult to obtain Quality Curry north of the river in the middle of the afternoon. Hector would be The Lone Diner for the duration of the visit, though bookings were being taken for later this evening.
As was made clear to Lucki, Hector had been to Indian Gallery only once before. The Curry was written up as worth the visit, however the prices were somewhat excessive and thus there was no return visit. Better Curry is available in Glasgow and at more realistic prices, writes the Curry Blogger who has just spent the weekend in Aberdeen.
Choosing a table for two in the entry area of the restaurant, it was sensed that this would be the optimum location to chat to Mein Host whilst the food was being prepared. Lucki revealed no plans to change the layout from the three distinct areas that currently exist: the entry area, the table-clothed area to the rear adjacent to the Kitchen Hatch, and the upstairs Mezzanine – The Gallery. He does have plans to radically overhaul The Menu.
Presented with the Pre-theatre and the a la Carte Menu, the latter felt appropriate. In fact, being presented with a Menu at all was surprising, it was assumed that the Lamb on-the-bone Dish would be underway.
The first page had some Interesting Starters, Desi Fish was tempting, but Hector was in the mood for a Main Course and a Side. The Aloo Gobi at £5.50 should be a perfect counterpart to whatever Main Dish was eventually selected.
The Karahi Bhoona looked most like a Hector Curry as long as the dreaded Green Mush could be withheld. At £10.50 this was appreciably less than the off-putting £16.50 recorded for a Main Course on the last visit. Somebody has seen sense. The Achari was described as a – Variation on the Bhoona Theme. (It’s great to see others who use Capitalisations to enforce the key terminology.) Lucki assured me that the Capsicum would be withheld and that there would be no Onion-overdose to compensate. Hector is still recovering from last Friday night. A Plain Paratha at £2.95 is a Pound cheaper than Aberdeen, but possibly still expensive in Glasgow, would accompany. I shall not repeat the Bradford Philosophy again so soon.
Poppadoms and Spiced Onions should keep the Hector amused during the wait for The Main Event. Little did Hector know that the wait would be lengthy. The Karahi Bhoona on-the-bone was being prepared from scratch. Lucki assured me, more than once, that the best things in life are worth waiting for.
Momentarily, Lucki was back to check on the Spice level – Spicey – was fine. and – Flaky – for the Paratha.
This gave Hector the opperchancity to talk – Curry. Favourite Curry Dishes were discussed. It was interesting that when we reached the naming of venues, Lucki mentioned the Glasgow Outlets which do not feature significantly in Curry-Heute. As one who has taken over a Restaurant on Sauchiehall St., Lucki has his competition. I would argue that that Punjabi Charing Cross and Akbar’s are his stiffest competition and they lie across the M8 motorway in what is categorised in Curry-Heute as the start of The West End. Masala Zing will want their share of the Curry Market too. The venues in the immediate vicinity of Indian Gallery are all very much in the Mainstream.
Lucki told some of his background. He had considered Stand-up as a possible career. Having heard a sample of a Lucki joke – Keep the day j
ob. Hector admires a young man who has taken over these premises and is currently renovating another in Edinburgh. Where? Perhaps Hector will be invited to sample the Fayre there too?
At the top of the stairs a photograph features Lucki’s Great (-great-great-great) Grandfather who came over to the UK in 1919. Having found his way to Glasgow, work at the Docks as a Fortune Teller followed. He made a living from this. No other venues were mentioned but one may deduce that the more immediate relatives are also involved in the catering trade.
What are Chilli Pops?
Lucki asked if I liked Nachos. Indeed. Two more Poppadoms and a Diverse Tray of Dips were set before the Hector. The Lamb Mince Balti and Pickled Chillies disappeared in a flash. The Keema needed more seasoning for the Hector palate but still the charm of this came through. The Cheese and more Spiced Onion (dream on, Kenny!) were left untouched. There was hope that the Main Course might be imminent. Not yet.
There is a new Menu for Indian Gallery at the printers. Lucki is determined to offer something beyond the Mainstream. On-the-bone should be on offer at all times. Desi cooking may well feature more prominently. Hopefully the new Menu can be added as an appendix to this report at some near future time.
And so The Curry arrived
Hector had deliberately not mentioned Methi or Dry when ordering the Karahi, it was felt fair to discover what the Chef thinks is his best work. What was presented looked very interesting. The Masala was visible but not excessive and was topped with Spring Onion and Fresh Coriander. The Texture was complex with more than Onion giving the opulence. Pieces of Boneless Lamb were mixed in with Rib and Shank – The Sucky Bones. The Marrow adds such an extra dimension to the Flavour of Curry, those who eschew this know not what they miss.
The Aloo Gobi was much more than just Potato and Cauliflower, another Masala had been prepared for this, again topped with Spring Onions. In effect, Hector was embarking on two Curry Dishes. Hopefully the wait was worth it.
The Paratha was a bit of a let down. Crispness had replaced any sense of Flakiness, perhaps it would have to have been Thicker to achieve – Flaky. Still, the Paratha would serve its purpose as Meat, Vegetables and Masala were scooped.
The Tender Lamb was as wonderful as Lamb can be, the Flavour of the Lamb itself emerged from some pieces. The Masala revealed Pulped Tomato, slowly this Curry was climbing up The Curry Ladder. The Masala with the Aloo Gobi was becoming a bit of a distraction. The Hector Palate would have preferred More Seasoning in both Masalas, still, something was happening.
The taste-buds were recognising something very special. The Yadgar Taste! This was not as Powerful as the Goshat Karahi served at Yadgar, a dish Hector holds in the highest esteem. This Curry had it, most certainly.
How long did it take Hector to identify Methi as the key ingredient in Bradford Curry. Speculation about Yadgar using Carrots has been dismissed by many, but still, it will be tried. Whatever the secret, the Chef at Indian Gallery is most certainly in on it. He knows.
The Aftermath
Hector had to meet The Chef – Jamal – and his Assistant – Sanjay. Twenty Eight Years Experience was mentioned.
There will most certainly have to be a return visit.
The new Menu is awaited with anticipation. Will they serve Curry by the half-kilo?
Update 2021
Hector never did return, too many other distractions.
Indian Gallery did not open after Lockdown.