Glasgow Curry? It has been a while. Since my last visit to Tuk Tuk on Sauchiehall Street, I have been keen to get back to Banana Leaf (76B, Old Dumbarton Rd, Glasgow, G3 8RE) and enjoy the strong taste of South India. There was a Fish Curry on their Menu which I had yet to experience – Chappala Pulusu – (£7.99) with inclusive Rice. Inclusive Rice, Saravanaa Bhavan (Croydon) recently tried to charge me a similar amount for Rice alone, no way.
The Paratha (£1.50) served at Banana Leaf is amongst the best served in Central Scotland. Having made my own on Monday of this very week, I was keen to compare.
I sat at the table nearest to the counter and waited to be served. As I did so, a Takeaway customer came in, She insisted I be served first, honourable. The Order was placed, no Drink, none asked for, nothing came, not even a glass of water.
A different Chap brought the Curry and Paratha, there was no sign of the Rice. After I had photographed what sat before me, I stood up and enquired if Rice was coming. It arrived a few minutes later, a large portion, but not excessive. Fortunately, all of the food was Hot, and so the slight delay was not detrimental.
The Paratha was the standard size as served at Banana Leaf, small. However, with this Quanitiy of Rice, this was quite enough. The Paratha, served whole, was suitably layered and flaky. It was not as light and fluffy as served on earlier visits, a Paratha as soft as those served at Tanjore (Edinburgh). I felt an inner pride, my home-cooked Paratha was not a million miles from that which sat before me.
Chappala Pulusu
This must be the Soupiest Curry I have ever been served. In terms of – Glasgow Curry – thankfully this was atypical. As I decanted the liquid on top of the Rice so I wondered where was the – Fish. The Fish pieces, when encountered, were small and not flaked as such. For the price being charged, I felt that this was still value for money.
The Masala was Thin, abundant, but nothing like a Punjabi Shorva which is more – gravy-like. This had a sense of – Creaminess – about it. I found a string of what I took to be Spinach, cooked, in. A Shorva tends to become absorbed by Rice so one ends up with quite a Dry Curry with coloured Rice. This scenario was nothing like that, perhaps saturation point had already been reached when I started eating, there was still a lot of surface Sauce.
There was a Big Spice Hit from the off, the Seasoning was – Spot on. I had already set aside the pieces of large dried Red Chillies which I have come to associate with South Indian Cuisine. Dipping the Paratha in the Masala alternated with scooping up some Rice and Masala with the occasional piece of Fish. The Flavour from the Fish was intense, very impressive. I did eke out the Fish to make it last for the duration.
How is it? – asked Mein Host.
Spicy – I replied, he smiled.
I had to enquire about the making of the Paratha:
What flour do you use?
Plain flour.
Not Chapatti?
No, plain.
Like cake flour?
He nodded.
One day Hector will be able to replicate a – Tanjore-style – Paratha.
By the time I had finished I was decidedly full.
The Bill
£9.49 Money well spent
The Aftermath
Curryspondent Robbie told me last month that Shah’s Kitchen across from Banana Leaf was no more. Whilst the signage remains, it looks as though the food to be served from this Takeaway may well be from east of the Indian Subcontinent.