Aberdeen (Bridge of Don) – Shri Bheema’s – Great Curry, and Makesh is The Star

Hector’s in-laws are Aberdeen based, hence the frequency of the visits. The City where Summer can happen in April, anything can occur in the remaining eleven months.  Quality Real Ale is virtually non-existent and Craft Beer is a total rip-off. Prices are appreciably higher than the Central Belt. At least Curry can be something to look forward to, but even this can be variable. Aberdeenshire has the Excellent – Echt Tandoori, the City of Aberdeen has Shri Bheema’s (Balgownie Road, Nevis Business Park, Bridge of Don, Aberdeen AB22 8NT), with another branch on Belmont Street.

Today Hector drove from Glasgow through the near constant rain, ten days ago I stood on the edge of the Sahara, hence the downbeat intro. Hector is cold, it isn’t December. The objective, Curry with Marg, Sandy and Tracey.  Time to be upbeat. Our Companions for the evening were making their first visit to the Bridge of Don venue, not the easiest place to find.
Marg admitted as we drove along Balgownie Rd. that she had done a recce in the daytime and still had not found it. The small sign that was there on our first visit had gone, local politics, unhelpful neighbours? Google Maps can be very useful, however having driven a minibus and trailer to the premises back in March, Hector knew exactly where the turn-off was.
Fair Monday, if one is a Glaswegian, one expects a very quiet night of the year. Two other tables were occupied when we entered at the appointed 20.00. Just as well we booked then. The Booking was as much to announce the arrival of the Hector, I have been looked after very well on previous visits. It is only fair they should know of my arrival given that this epistle follows.
Mein Host for the evening, Makesh, issued the Menu and suggested Drinks. As we were here – To Dine – the Foaming Ale – would be tolerated. Cobra, is brewed in Fulham, Makesh informed us. Sandy chose Tennent’s, his Favourite. I refer The Reader back to the first paragraph.
On our last visit, Marg had a very impressive looking Palak Gosht, or – Lamb Mughalai Saagwaala as it identified itself here. With Spinach and Coriander this was one Herb short of Hector Perfection, was Methi available? On that evening I had the Lamb Handi Masala, this would be Marg’s choice tonight. Sandy opted for the Chicken version. Tracey was considering the Chicken Chettinad Masala but was concerned about the Chilli rating. Makesh assured here it could be kept under control. Naan for Sandy, Chapatti for Marg and Plain Paratha for Tracey and Hector. No Rice.
Starters had to feature this evening. Tracey and Marg would share Samosas, three of. Hector looked at the Aberdeen price for Lamb Chops and speculated as to how many one would receive for £8.00. The Vegetarian Main Dishes were available as Sides, ah! Bombay Aloo Masala to start. Sandy followed this lead and ordered Gobi Manchurian.
Makesh was asked if Methi/Fenugreek could be sprinkled on top of the Mughalai Saagwaala at the end of the preparation. He was unsure but would ask if Methi was in the house. He returned to ask if I desired Seeds or Leaves. Leaves are what Hector had in mind.
Will it be Fresh or Dried Methi? Fresh. Now we should have a Hector Curry.

Bombay Aloo Masala

Poppadoms and Dips amused us until the Starters arrived. The Side Portions were Immense! Both the Potato and Cauliflower Sides had the much sought after Minimal Classic Thick Masala, no sign of the Dreaded Soup here. Slightly Under-seasoned would be Hector’s only negative. With Onion in the mix, and a decent Kick this would have been most acceptable as a Main Course. This was a Side, Hector has been been given smaller Mains.

Gobi Manchurian

Sandy too was impressed with his Cauliflower. Presumably underneath the Masala the Gobi was white, unlike Sandy’s spectacular homegrown green ones. The Spice Level made Sandy take note. Across the table The Ladies made short work of the Vegetable Samosas. A pity the third had to be halved.

We discussed with Makesh the difficulty in finding this venue. The saga of the disappearing signs was related. Given that the Parkway, a Pub, exists at the same locus, it is difficult to understand why the locals find it hard to accept a restaurant on their driveway. It’s not as though they are living above the kitchen. The aroma of Spice is Superb, walk through any Souk.

Lamb Mughalai Saagwaala
When Marg recently had Palak Gosht in Casablanca it was in the European style of being far too wet. The Mughalai Saagwaala was Sufficiently Moist, the Thickness from the Herbs making a change to the normal Masala. The Methi Topping gave the added dimension I was seeking. (Yadgar have five herbs in their Palak Gosht.) This is not a Dish I would eat regularly, but it makes a change from the pursuit of the Perfect Karahi. The Lamb was Tender and there was enough, Large Pieces. What made this Dining Experience Special was the Accompaniment.

The Parathas were brought folded on a single plate. When separated the mass was most impressive in addition to the diameter. These were Seriously Large, Fresh, Flaky Parathas. Impossible to eat a whole one, I was astonished at how much of it was devoured. When Makesh came to ask – the polite questions – I had to state that – this was the Best Paratha I have ever been served. The bar for this accolade has been set high, I refer The Reader to our Banquet at Hassan and Amel’s. On my first visit here, Saj brought a Complimentary Paratha, he insisted I try one, it was Outstanding. On my last visit I was very critical of the Breads in terms of Size, the Texture, and not being served Whole. This evening was the complete opposite.

Tracey too had ordered Paratha, following the Hector lead. She too felt that this was lighter than the Naan which Sandy was wading through. Marg was impressed by the size of her Chapatti – Glasgow Sized! Hector has generally had issues with the price and corresponding size of Breads served in Aberdeen Curry Houses for years. This array of Bread impressed. Quality and Value for money. Did Hector just write this?

Chicken Chettinad Masala
Tracey did not find her Chettinad to be too Spicy but did find it too Salty, a quality she has mentioned on previous outings. I assured her that without Salt, Curry does not work. I did advise her not to sample the Large Dark Red South Indian Chilli which protruded from her copious Masala. That may have caused damage. This was the Dish which Hector enjoyed in Fish on Visit #1. The almost Smokey Flavour was mentioned to Tracey who was trying to identify what had arrived on her palate.

Lamb Handi Masala

The Handi Masala is a very good Curry, this is what I had last time. Marg considered this to be-  the Best Aberdeen Curry she has had. Sandy made a similar comment with – for some time – added. Approaching Bhuna, there is still a Substantial Quantity of Masala but by no means an Excess. Full of Flavour, this Dish is a Winner.

The Ladies had Coffee whilst The Chaps enjoyed a second Bier.

Competition Time

Spot the differences…

The Bill
£102.20. We had also received a 10% Loyal Customer Discount. It had literally paid to announce one’s arrival before hand.
The Aftermath
Makesh had entertained us with his wit and enthusiasm throughout our visit. He asked about my favourite Glasgow Venues and then mentioned – Edinburgh, to a Glasgow Curry Blogger! He has given me a tip – Kebab Mahal – an – Authentic Pakistani Cafe – on Nicholson Square, wherever that is.