Since Curry-Heute was established in 2010, Hector has averaged Clydebank Curry twice a year. In my twenty five years of residency I have come to struggle with the monotony of what is served. Basically, no matter what one orders, the majority look and taste the same – Red – with excessive Capsicum/Ballast. It could well be from here that my intolerance of Capsicum in Curry has its origins.
The Post Eclipse Curry at the former New Cafe Punjab was the standout in this epoch. New Kismet Tandoori has been my favoured source of Curry locally in the last couple of years. New Kismet Tandoori is across the Glasgow Boundary and so not in Clydebank.
Little India (574 Kilbowie Rd., Hardgate, Clydebank G81 6QU) is the re-branded Passage to India. I tried the original incarnation once in the first year of Curry-Heute, I never returned. Marg and Hector drove past Little India on Friday evening having sourced Alternative Cuisine, Little India was well illuminated, striking, I resolved to get there as soon as.
Having taken the decision to have a quiet Saturday, Hector would reward this unusual behaviour with Curry. Had the football score been different, then who knows? I drove up to Hardgate at 18.30 and mentally noted that New Kismet Tandoori is definitely nearer Hector’s House. I took a Menu and sat down to study it. As ever, Donner, Pizza and Burgers are on offer in addition to Curry. The – Little India Specialities – are all – Tikka – which Hector tries to avoid in Curry. Tender Lamb please, preferably on-the-bone. This section included Dishes I would normally consider: Rogan Josh, Balti, Achari and Karahi. Four of the eleven Dishes here featured Capsicum/Peppers. Only one of seven Classic Dishes mentioned – Peppers. The – Regional Classic Specials – would hopefully be Hector’s Happy Hunting-ground. Eight Dishes including Goan Fish Curry (£9.30) and none of the eight Dishes here mentioned the Dreaded Ballast, there was hope. One Fish Curry and it had Coconut… is it only four days since I had the Best Fish Curry on The Planet?
Mince and Tatties Curry (£8.00) or Keema Aloo to the cognoscenti brought up the rear, Jaipuri Lamb (£8.50) could be one for the future. However, Bombay Bakra has a Quality never before seen in Clydebank – on-the-bone!
Anticipating Meat and Masala only, some sense of Interesting Vegetable was required. Special Fried Rice (£2.50) should fit the bill as long as the Green Peppers were withheld, leaving Onion and Mushrooms.
The Lady who had been taking Orders and handing them out was busy trying to light the grill for the brand new mass of Donner. A Chap came out of the kitchen to serve. The Order was given, it was agreed that Capsicum would appear nowhere. He initially recorded – No Vegetables. This puzzled. There was no mention of Spice Level or comment that this Curry was on-the-bone.
The Bill
£11.00. The Meal for 1 @£9.95 did not permit a choice from the Regional Classic Specials.
By 18.50 I was heading home. Business had been steady, not as impressive as visits to New Kismet Tandoori who have a perfect locus. At the risk of letting the Food cool, the ritual photos were taken. The Special Fried Rice was enough to share. The Curry appeared to be Meat swimming in a mass of Oily Masala, no forest of Fresh Coriander or Ginger Strips toppings here. I cannot say I was overwhelmed by this, a Standard Blended Masala, and to Excess. The Masala had some sense of consistency, but some would regard it it as – Oily Soup.
I counted the Meat as I decanted, ten pieces, some on-the-bone. I was more encouraged, especially when I left what I considered to be the Surplus Masala. I then had something that resembled a Hector Curry.
I started with the Rice, Fresh Mushrooms, lovely. Then it was Masala and Rice, interesting. The Spice Level was decidedly – Medium, then the Seasoning came through, very interesting. This Curry had – Potential.
A watery residue was collecting on the base of my plate, tilting sorted this. I then had the Oily residue which I have no problem with. Time to tackle the Lamb. Tender, Delightful and unlike the Lamb Curry I have endured in Belgium, Luxembourg and Deutschland in the last ten days, this Lamb tasted as if it belonged to the Masala, they were not newly-weds.
About halfway through, I realised that I had – Something Special – on my plate. This was a cut above the – Mainstream. In the Blended Masala I would never find Cloves, Cardamom etc, however, this Masala had – Full-on Flavour! The Menu states they use Grape Seed Oil at Little India, this may also have been playing a crucial part.
I had two Large pieces of Lamb on-the-bone and two Small. I felt totally at home eating what was now being considered a – Superb Curry. Had a former – Village – Chef been involved in the preparation of this?
This has been available on my doorstep for how long? I shall be back – soon. If they can do a Lamb Karahi with this Meat and avoid the Ballast, I may be on to something really Special.
Potential? I shall introduce myself next time and see what can be offered, even if I have to come back in a couple of hours. I do note that – Methi – is not mentioned in any Curry at Little India.
The Aftermath
Blessed are the Copywriters
At the time of ordering I did not know what I know at the time of writing….the description of the Bombay Bakra is very similar to that given in the Menu at Masala Twist, the ever-expanding West of Scotland Restaurant Chain. I discovered this simply by doing a search for – Bombay Bakra – for more insight into what I had eaten. Meanwhile the descriptions for – Goan Fish Curry – and – Mince and Tatties Curry – are identical on both Menus. Same Copywriter or same Kitchen?
If it’s the latter then I can forget my tweaks…. Hector Holmes is on the case.
