After an epic night in the State Bar, it was obvious The Company would re-assemble there this evening. With the imminent demise of the EGW, we are running out of Pubs in Glasgow that sell the Ale we desire. There had to be Brunch afore, Brunch at 17.00.
Lamb Kolhapuri, a slow cooked Traditional South Indian Flavoured Curry, is what Hector was craving this day. This meant a return to Tuk Tuk (426 Sauchiehall St, Glasgow G2 3JD).
Zaheer was busy dealing with Customers as I entered, a Colleague showed me to the table adjacent to where I sat last time. The Restaurant was much busier, around twenty Diners, it was Saturday.
Presented once more with the A3 Paper Menu, I told the Chap I was here to eat the Lamb Kolhapuri (£5.65) but did not wish just a Tapas portion. He suggested I order two Portions. Pilao Rice (£2.45) would accompany, Sparkling Water (£2.50) completed the Order.
When Zaheer spotted me, he was straight over – Hi, Hector! If he had looked for my review on Curry-Heute, he hadn’t found it. I showed him the drop down menu – The Curry-Heute Blog – and also the listed reference down the right under – Glasgow’s City Centre. Sorted.
On my last visit I had the freedom to roam and photograph the venue, today I had to stay put and mind my own business. The Replacement Samsung kept me in touch with the outside World. How much longer can I put up with this lousy device?
Two Tiffin Tins – Dabbas – and a modest Portion of Pilao Rice we arranged before me. The provided plate was little larger than a side plate. Half of the Rice was spread over the plate, there was way more than I first thought. The Rice would be necessary to soak up the Copious Masala that is a feature of the Kolhapuri.
The Lamb was spooned on top of the Rice, five good sized pieces, one more than last time. I have to classify this Dish as having Masala with Meat, still, I knew what I had signed up for.
Green Cardamoms, Cloves and Curry Leaves were gathered and set aside. Slivers of Dark Red Chillies were spotted, this is quite an Aromatic Dish. The Red Chillies change the dynamics of the Flavour adding a Smokiness which I have come to associate with South Indian Cuisine. This was why I was back so soon.
The Spice Level was towards the – High – end of the Scale, the Seasoning too was generous. Five pieces of Tender Lamb were devoured, knowing I had the same again was most comforting. With a nearly clean plate it was time to repeat the process. Six Large and one Small pieces of Lamb, I had a more than Substantial Curry now. I could not even take all of the remaining Rice, too much, yet it appeared so little on arrival.
Lamb Kolhapuri, note it well
Zaheer passed by – How is it, Hector?
Excellent, I love this Dish.
How different was this from my usual Karahi/Handi? The Joy of Indian Cuisine, every day offers something new to savour.
The Bill
£16.15. Perhaps a couple of Quid more than I am used to paying, but Tuk Tuk is on Sauchiehall Street.
The Aftermath
Curry can repeat, the Kolhapuri most certainly did. For the next six hours I could still taste the distinctive Smoky Flavour that is at the root of this Dish, Superb.