The Wednesday Afternoon – Friday Night Club is slowly evolving. Hector found himself in the city centre for an early afternoon appointment, lunch had been missed. At 14.30 there was the realisation that if no food was taken in the following hour, there could be trouble.
I have recommended Tuk Tuk (426 Sauchiehall St, Glasgow G2 3JD) to a number of people, it was only today that I looked back on my last visit to see which Curry impressed so much. Two years have passed since my first two visits. I enjoyed the Lamb Kolhapuri for its intense South Indian Flavour due to the presence of the (Dried?) Red Chillies. In the interim, I have enjoyed similar at Banana Leaf in a greater Quantity and for a lesser price.
The – Express Tiffin Lunch Deal – continues, at £12.00 good value when one adds up the individual price of each Tapas portion. Of course, there is no guarantee that the portions supplied in the Lunch Deal match those served when ordering a la carte.
The – Express Tiffin Lunch Deal – continues, at £12.00 good value when one adds up the individual price of each Tapas portion. Of course, there is no guarantee that the portions supplied in the Lunch Deal match those served when ordering a la carte. The – Express Tiffin Lunch Deal – continues, at £12.00 good value when one adds up the individual price of each Tapas portion. Of course, there is no guarantee that the portions supplied in the Lunch Deal match those served when ordering a la carte.
The window seats were occupied, window dressing. The Waiter greeted me as I hovered at the steps up to the main seating area. Instead of sitting amidst the throng, Hector would take the table which was occupied on previous visits. The Menu was on the table, a place-mat. Lamb Kolhapuri was still there. The Lunch Deal may well be £12.00, the a la carte prices have increased.
A Waitress came over to explain the Lunch Deal, I understood I could choose any Dish according to the pattern on the graphic. Bengali Fish Cakes (£5.50) looked interesting as did Okra Fries (£4.35). I have had the Railway Station Lamb Curry (£6.50) but not the Lamb Lasooni (£6.50). When the Waitress returned she clarified that the – Tiffin Tin – icon had to be adjacent to the Dishes which were part of the – Lunch Deal, start again.
I already had my Sparkling Water (£2.50). My four choices were: The Pakora Platter (£4.30), Lamb Kolhapuri (£6.40), Aloo Gobi (£4.85) and Pilau Rice (£2.35). The Waitress was convinced that she recognised me. I told her I had not been here for two years.
I already had my Sparkling Water (£2.50). My four choices were: The Pakora Platter (£4.30), Lamb Kolhapuri (£6.40), Aloo Gobi (£4.85) and Pilau Rice (£2.35). The Waitress was convinced that she recognised me. I told her I had not been here for two years.I already had my Sparkling Water (£2.50). My four choices were: The Pakora Platter (£4.30), Lamb Kolhapuri (£6.40), Aloo Gobi (£4.85) and Pilau Rice (£2.35). The Waitress was convinced that she recognised me. I told her I had not been here for two years.
Two years – she repeated. She never did reveal how long she had worked at Tuk Tuk. I did admit to knowing Zaheer, Mein Host.
Everything arrived together which contradicted a message on the Menu which stated that Dishes would arrive when ready. The featured plate is a – side plate.
The Pakora Platter was on top as expected. Two pieces of Flat Pakora, one Aubergine, one Potato, a – fritter – by any other name. I have seen Pakora served like this in Europe, one tends to let them get away with it, but in Glasgow? This was pathetic. On Visit #1, I questioned whether the then four pieces were value for money. I poured what appeared to be a Tamarind Sauce over – The Pakora Platter. The distinctive Tangy-Fruitiness that is Tamarind was not present, so I do not know what this was. Needless to say it was not long before I was exploring what lay beneath. A – platter – indeed.
The Rice was of sufficient quantity to cover the plate, a decent base for what came next.
Aloo Gobi
This looked to be quite a portion. Large pieces of Cauliflower stood out, where was the Potato? I only found two small pieces of Potato, again sliced flat as per the – Pakora. The Masala featured Tomato prominently. Masala? That is being generous. This was a watery sauce, no more.
This looked to be quite a portion. Large pieces of Cauliflower stood out, where was the Potato? I only found two small pieces of Potato, again sliced flat as per the – Pakora. The Masala featured Tomato prominently. Masala? That is being generous. This was a watery sauce, no more. This looked to be quite a portion. Large pieces of Cauliflower stood out, where was the Potato? I only found two small pieces of Potato, again sliced flat as per the – Pakora. The Masala featured Tomato prominently. Masala? That is being generous. This was a watery sauce, no more.
Lamb Kolhapuri
There was way more Masala than Meat, so – Soup – as such a Curry is classified in Curry-Heute. Where was the Red Chilli which was such a key part of this Dish two years ago? Four pieces of Meat were visible, – swimming – in the Masala. This was far from the Hector idyll, but acceptable given the nature of the Curry.
There was way more Masala than Meat, so – Soup – as such a Curry is classified in Curry-Heute. Where was the Red Chilli which was such a key part of this Dish two years ago? Four pieces of Meat were visible, – swimming – in the Masala. This was far from the Hector idyll, but acceptable given the nature of the Curry. There was way more Masala than Meat, so – Soup – as such a Curry is classified in Curry-Heute. Where was the Red Chilli which was such a key part of this Dish two years ago? Four pieces of Meat were visible, – swimming – in the Masala. This was far from the Hector idyll, but acceptable given the nature of the Curry.
My first intake of the Blended Masala gave off a distinctive – Peppery Flavour – only. No Red Chilli, no Smokiness, disappointment. To enjoy the intensity of Flavour presented two years ago was why I was here. The Curry-Heute Test of can a Restaurant replicate that which previously impressed, failed. What Meat there was went down well, suitably Tender. Ordinary as this Dish was, it was more satisfying than what accompanied.
My first intake of the Blended Masala gave off a distinctive – Peppery Flavour – only. No Red Chilli, no Smokiness, disappointment. To enjoy the intensity of Flavour presented two years ago was why I was here. The Curry-Heute Test of can a Restaurant replicate that which previously impressed, failed. What Meat there was went down well, suitably Tender. Ordinary as this Dish was, it was more satisfying than what accompanied.My first intake of the Blended Masala gave off a distinctive – Peppery Flavour – only. No Red Chilli, no Smokiness, disappointment. To enjoy the intensity of Flavour presented two years ago was why I was here. The Curry-Heute Test of can a Restaurant replicate that which previously impressed, failed. What Meat there was went down well, suitably Tender. Ordinary as this Dish was, it was more satisfying than what accompanied.
Whilst the Cauliflower retained the desired level of firmness, it was the Masala which let this Dish down, badly. The watery sauce lacked Seasoning, and hence was well short of Flavour. The Aloo Gobi served at Yadgar one month ago has set the standard, today’s was not on the same page.
The Waitress came over as I was approaching the endgame. She asked the customary question, I don’t think she was prepared for the answer. I gave a précis of the above. The Waitress insisted the Kolhapuri had never been – smokey.
Two years ago it was, I know, I take notes – the Huawei was held up, she knew not what she was being shown. I was offered – extra spice, extra chillies – but I was not for letting what I had left get cold. Hector eats what is put in front of him.
Two years ago it was, I know, I take notes – the Huawei was held up, she knew not what she was being shown. I was offered – extra spice, extra chillies – but I was not for letting what I had left get cold. Hector eats what is put in front of him.Two years ago it was, I know, I take notes – the Huawei was held up, she knew not what she was being shown. I was offered – extra spice, extra chillies – but I was not for letting what I had left get cold. Hector eats what is put in front of him.
The chap who greeted me on entry, presumably the Manager this afternoon, came over. The conversation was focused on the Lamb Kolhapuri, there was no defending the grossly inferior Aloo Gobi. He too denied that the Kolhapuri had been – Smokey. He assured me that the Chef and recipe were the same, then he admitted the Spice Level may have been tempered. He said something along the lines of – to suit those who cannot take their food too spicy. That’s a change in recipe then.
I mentioned that the Kolhapuri in 2017 had a distinct – South Indian Flavour. He mentioned Madras and Bombay. Chennai (Madras) is pretty far south. I informed him that here, Banana Leaf and the Aberdeen based chain (Rishi’s Indian Aroma) on Bath St. were my three (Glasgow) sources of Smokey Curry. Not any more, I suspect I simply wore him out.
Here is a photo of the Lamb Kolhapuri served two years ago in which the presence of the famed Red Chillies was so critical.
Here is a photo of the Lamb Kolhapuri served two years ago in which the presence of the famed Red Chillies was so critical. Here is a photo of the Lamb Kolhapuri served two years ago in which the presence of the famed Red Chillies was so critical.
Hector suspects a wheel has come off Tuk Tuk’s – wagon.
The Bill
£14.50 I left the cash and a Calling Card on the counter. Zaheer may make a comment below when he reads this.
The Aftermath
Both staff members acknowledged my departure. It looks as though Hector will be spending a lot more time at Banana Leaf when in the mood for something – Soupy, Spicy and Smokey.
Update – January 2023
The owners of Tuk-Tuk have closed this branch in order to focus on their Edinburgh outlet.