Oxford – Shezan – Indian and Balti Cuisine – Classic Curry

Hector and Marg are in Oxford for – The Holiday Weekend – with Lord Clive and Lady Maggie of Crawley. This Trip was conceived after WizzAir took bookings for Glasgow-Poznan, then cancelled the entire route. By this time, Flights to/from Europe were beyond what The Hector will pay. It is also why I why I flew back from Wroclaw yesterday. Just wait and see what happens on Tuesday, that is, if we get back to Glasgow tomorrow. British Airways are not having a good time. A forty minute delay at Glasgow yesterday before take-off, to be greeted with a forty five minute sit on the tarmac at Heathrow waiting for a Gate. Their IT Systems are down, Lord Clive is an – IT Expert – he tells me. I’m sure BA can afford him?

I have met many a person over the years who has been to Oxford.

Were you a cleaner? – has been my stock reply.

Lord Clive was once offered a place at – The Other – educational institution in Oxford, life took another course. We were here to see Oxford, and the best way to achieve this in the allotted time was to do – The Morse & Lewis Tour, so we did. Excellent it was too.

Once the effects of – Cream Tea – at The Grand Cafe – had worn off, it was time for Curry-Heute. Nowhere stood out in – Other Sources – as being – The Must Visit – venue, so Hector applied some – Empirical – Curry Geography.

Shezan (135 High St, Oxford OX1 4DN, England, UK) is a first floor venue which was spotted from the top floor of the Bus last night going back to the Travelodge. Curry Houses which are not at street level do not survive for long, I have observed over my many years, unless they are – Worthy. Given how difficult it was to get fed last night, I phoned ahead to ensure we could be taken at 21.15. This was confirmed.

Entering Shezan at 21.15, we were greeted by Mein Host who recognised the – Scottish Accent – from the telephone call, a – Friendly Welcome. Two tables were occupied, the place was quiet. Mein Host brought the Menu, he admitted to be being the – Author – so hoped we would enjoy what we would order. That Mein Host is Punjabi was also a bonus, the Source of Hector’s – Favoured Cuisine.

Maggie remarked:

I hope his food is as good as his manner.

The Menu highlighted – Mughlai Cuisine – therefore acknowledging influences from west of what is now India. What was most apparent was the brevity of the Menu. After the list of – House Specialities – one tends to find the normal – Household Favourites. All of the Mains at Shezan are concluded therefore to be – Special – and would be prepared – to order. Compare this to venues where the Curry arrives within moments of ordering, Ugh.

With no Lamb on-the-bone on offer, Kashmiri Keema Mutter (£9.95) would be Hector’s choice. With – Fenugreek – mentioned in the description, it had to be. Hector is in – Methi Withdrawal – presently. This was Clive’s choice also. With Keema it had to be Paratha (£3.95). Clive would negotiate a Keema Paratha despite not being on the Menu. A Stuffed Paratha (£4.25) or Keema Naan (£4.25) would be his fallbacks.

Marg stuck to the familiar Rogan Josh (£10.95) with Lemon Rice (£3.95). Cashew Nuts would be part of the Lemon Rice. Maggie, who tends to – over order – would limit herself this evening. The consequences of the Cream Tea? Shahjahani Korma (£9.75), that was it, no Rice, no Naan.

When Mein Host took the order, he said he would ask the Chef regarding the request for a Keema Naan, and took the Opperchancity to state that everything is cooked – Fresh – here. One would hope that the Breads have not come from the Supermarket down the road, which The Hector has experienced elsewhere. A large bottle of Sparkling Water (£4.25) and Tap Water completed the order.

We had time to take in the surroundings. The décor gave off the feeling of the Orient coupled with a fine English Dining Room, fitting for Oxford. New arrivals were served, their Drinks supplied, where was ours? Maggie eventually asked a Young Chap serving. A Warm Sparkling Water and a Jug of Water were brought, Ice required.

At 22.00 we were well ready for our Curry. Warm plates were set before us at 22.10 heralding the arrival of the Food.

The Parathas

Sometimes too large, sometimes too small, especially in England, these were ideal. The Plain Paratha was served – Whole – as I prefer. It was too Greasy to be Flaky, Layering was not evident either.

I don’t like this Paratha – remarked Marg when she took a piece – too doughy.

Clive received his Keema Paratha quartered, and was very happy with it. I never saw the interior and so cannot verify if it had Grains of Mince inside, or the dreaded pink – Donner-like – Meat. I hope it was the former, there was no Pinkness visible.

Kashmiri Keema Mutter

The Keema Mutter was presented in the standard Metal Pot. Oil was collecting, quite a lot of Oil, around the periphery of the Mince. The Pea content looked to be Sufficient. The contents were decidedly – Hot – in Temperature, a feature which always impresses. The Spice and Seasoning Levels were exactly what I seek. The Methi Blast hit immediately, this was a – Very Fine – Keema Mutter.

Across the table, Clive was first to unearth a piece of Potato, eventually I found two. Keema Mutter Aloo, Perfect!

Clive was initially restrained in his comments with a – Satisfactory. By the end, he was in a happier place.

Mince and Tatties, it’ll never catch on.

Taking the remnants of Marg’s Lemon Rice and mixing it in to the more Oily Base of my Keema Pot provided a markedly different Taste Experience. One should never order Rice with Keema, perhaps at Shezan, this could be the better option.

Rogan Josh

This was a Classic Indian Curry with copious Blended Masala. Crushed Garlic Cream Sauce – said the Menu. There was little evidence of – Cream. For most of my life, Rogan Josh has been a Tomato-laden Dish. In the last decade or so, Cream has become the dominant add in. This Rogan Josh was more – Traditional. Marg counted seven pieces of tender Lamb, each of which she had to halve, so a Decent Portion. I took a Soupçon of the Masala, oh yes!

Marg’s words:

The Masala was oily, not creamy. Very rich in Flavour.

Marg’s concern throughout her selection was finding the Cashew Nuts in her Lemon Rice.

It’s lemon Rice, not Cashew Nut Rice – I reminded her. Marg would have appreciated more Nuts.

Shahjahani Korma

Somebody had to order Chicken Korma. It is rare to see Maggie finish a Curry, by avoiding Ballast, she had no problem. As one who eschews Chicken Curry, this Korma appeared to have a Classic Korma Masala, though Maggie never mentioned – Coconut. Six pieces of Chicken were present – some large – remarked Maggie.

Not too sweet, lots of almonds – was Maggie’s verdict.

Overall, we had experienced Dishes which are familiar to us. The Flavours may well have been the feature which marks Shezan above – The Mainstream. Too often, Flavour is lost, one feels that the Curry here is served with thought.

Maggie: The food was as well mannered as the man.

The Bill

£62.70. This included a 10% Service Charge, so no Tip then.

The Aftermath

Mein Host was in discussion with other Diners and so we waited patiently for our turn. The Calling Card was presented,  conversation followed.

Mein Host apologised for the late arrival of the Water, his fault.

I expressed my pleasure, and the enjoyment of the Methi in particualr.

We use Dry Methi here – he informed me. 

What is Curry? – he asked.

Whatever you serve us – was my reply.

I described my favourite Karahi Gosht and acknowledged that this has its origins west of India. He expressed his displeasure at Menus which claim to be from one region and serve up Curry from far and wide, also challenging Curry Houses who have Menus which go on for page after page, even in India.

Don’t ask for Haggis one hundred miles south of Scotland.

Indeed, but Haggis is not all we have on Scottish Menus, thankfully.

If he could, Mein Host would minimise his Menu further.

A photograph of Mein Host with Hector was not forthcoming. Instead, Dear Reader, settle for Hector in front of a painting with a story. The story? Visit Shezan and Mein Host will tell you.