After the indulgences of Friday, the last thing Hector needed to read on a Social Medium was the announcement that The Village Curry House (119 West St., Tradeston, Glasgow G5 8BA) would be having a Buffet (£16.95) to mark – Eid. Some of the – Usual Suspects – are in that-London presently, this left Howard, Mags and John. The booking, as recommended, was made for 18.45.
We arrived punctually, by submarine, such is the quantity of rain that has fallen across Scotland in the last few days. It was raining cats and dogs, there were – poodles – everywhere. (a classic Howard ‘joke’) The Head Waiter spotted me waiting at the lectern, we were waived in and allocated a table in the middle of the action.
The restaurant was busy, however, the queues for the Starters and the Mains would not be a challenge. Having confirmed that it was – Buffet for four – and having ordered a jug of tap water, it was time for the off. John was away in an instant, his first Village Buffet. Howard, also a debutant, kept pace with Hector who was photographing everything as is the norm. The Sauces and Salads gave way to the real stuff. Kasif was managing the Starters, but not dishing them out as is the case at the Ramadan Buffet when time is an issue, and everyone arrives together. This evening was a much more relaxed affair, help yourself.
Sauces Salads
Don’t overdose on the Starters! – was the advice I gave to my fellow diners. Hector would return to the table with the largest plateful. So it goes.
There were seven different Starters on my plate, a sample of those which appealed most. No Salad, I’m Scottish!
The Fish Pakora was sampled first, two long strips of Fish in a Spicy Batter. This was an instant winner, all who had this were very positive. Just the one piece of Vegetable Pakora, this was well fried, with dark extremities. I only ever have the Vegetable Pakora here when having the – Lunch Menu – it is always Fresh, and as good as the best of Pakora.
The Lamb Ribs were a revelation. These had been prepared as one would Lamb Chops. So a cheaper cut, who could afford to put Lamb Chops in a Buffet? They were everything Lamb Chops would otherwise be: Succulent, Spicy, very Tasty, Magnificent, yes I’m getting carried away. I continued my note taking:
I could eat this until the lambs come home.
Moments later, Howard declared that he could sit and eat these all night. Dear Reader, this is how good the Lamb Ribs were. Why do we not see these on menus?
I had taken what I thought was a solitary – Shami Kebab – given the colouring and thickness. Shami Kebab is not usually amongst my favourites, I was therefore pleasantly surprised to find that this was a Potato Patty. Excellent.
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Next was the Chapli Kebab, I had two, the assumption was that this would be the highlight in the Starters. The mix of Chicken, Spice and Herbs was done to perfection. Very moreish.
The great Chicken dilemma continues. I know where this Blog entry is headed. It was time to tackle the Tandoori Chicken and Chicken Tikka. The latter was – Dry – I suppose this is why so many people have it with a Masala. The Tandoori Chicken Wing was a better experience, again, carbon on the extremities, and a much more moist presentation.
By this time, John was already on the Mains, Mags was taking it easy, and Howard announced he was going back for more Lamb Ribs.
If two extra pieces of Ribs make it on to your plate…
Howard duly obliged.
Samosas, Spring Rolls and Chickpea Salad were also consumed by my fellow diners.
It was time for a rest.
The Waitress brought another jug of water and cleared the table. John summarised the Buffet so far:
All fresh and turned over really quickly.
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Before I departed this evening, one of the two Head Waiters asked if I had photographed all of the Buffet Dishes.
Of course, I always do.
This evening I was able to do the necessary without holding anyone up. With people arriving over the five hours, people could take their time.
Chicken Biryani Whole Lamb Biryani
Chana Masala Dal Makhni
Chicken Noodles Chicken Masala
Chicken Achari Butter Chicken
Chicken Chasni Lamb Kirahi (Bone)
Chicken Kirahi (Bone) Haleem
Paaye Nehari
Lamb Bhoona
I know of no other restaurant on the planet which serves a Buffet with such an array of authentic Punjabi Dishes, plus the Mainstream for those who insist. Note the order of presentation, Vegetables and Chicken preceding the Lamb Dishes. Now, why would that be? I suppose it does stop people taking the Paaye (Trotters) and Haleem (Lamb cooked for a million years until it turns to – glue) unless they truly desire it. But Hector still insists – there is no such thing as a – Chicken Curry!
John’s first plate of Mains featured Chicken, Lamb, Daal Makhani and the Lamb Biryani. He was intrigued by the Lamb – Carcass. I mentioned this to Irram later, it was she who pointed out that this was a – Whole Lamb Biryani. I wonder who had the Trotters?
John asked me if there would be any – Foliage – this evening. Being a – Manchester thing – I have not looked for Fresh Coriander, Ginger Strips and sliced Green Chillies here in the past. As it happens, I had missed it. We were sorted. Most probably came to our table.
It was time for Hector to make his choices, the Lamb Kirahi and the Lamb Bhoona should be taken as read. The Daal Makhni is also a favourite, and this was one of the few opportunities to do it justice. Ordering this as a Side can be expensive. I had my first ever Nehari at The Village many years ago in the days before Curry-Heute. Nehari/Nihari is typically served in the Soupiest of Masalas, a turn off. Tonight I could leave that which I did not desire in the tureen and concentrate on the Meat.
Why did I cover my plate with the – Foliage? Try it.
Lamb Kirahi
Served on-the-bone as all Karahi should be, this was presented in a Blended Masala. The Spice was – Moderate – as one has to accept in a – Buffet, this is where the extra Green Chillies came into their own. The Seasoning was right up at the level which had me become virtually resident at The Village over a decade ago. If this was not enough, the mouthfuls of Fresh Coriander added a new dimension. Can one have too much Fresh Coriander? Add to this the – Sucky Bones – and this was worthy of the entrance price alone. Again, I could have had plate-loads of this, but that is not why were here.
Dal Makhani
This was used as an interlude between my three Lamb choices. Always a pleasure to eat, I had enough on my plate for my purpose. This was definitely more than a – mouthwash.
Nehari
A Lamb Stew by any other description, traditionally – Lamb Shank. The Seasoning is what grabbed me here, even more satisfying than the Karahi Gosht. Did I detect a hint of – Mint? This was ironic given that I eschewed Lamb Patina last Friday lunchtime at Mother India’s Cafe. A Dark Red Chilli was unearthed, always a pleasing addition. If the Lamb in the Kirahi was – Tender – then this was more-so. Having avoided the Shorva, this was a Nehari like no other, and as far as the traditional Punjabi Dishes go, surely a class above Paaye and Haleem. Perhaps it was down to the unexpected pleasure this was delivering, I was enjoying this even more than the Kirahi.
Lamb Bhoona
Here was the Darker, Thicker Masala which Hector seeks. Boneless Lamb, this was decidedly more chewy than the above, not a problem. John had asked me if taking notes interrupts the enjoyment of my Curry. It slows me down, stops me wolfing down the food; here was a situation where taking one’s time was necessary.
Again, the Seasoning was a positive feature of this Curry. This was the first of my three choices where – The Village Curry Taste – was emerging. Mixing in what was left of the Foliage, and I had filled my own bowl, took this once again to a new level. For me, this was the best of the three Lamb Dishes.
At this point I recorded a negative note.
The food could have been warmer. Nobody was closing the lids to the tureens. I also texted Marg to warn her:
We’re having a Boiled Egg for tea tomorrow.
After a short break, it was back for plate #2 of the Mains.
So, does Chicken – Curry?
For research purposes, I took a Soupçon of three Chicken Dishes: Masala Chicken, Chicken Achari and Butter Chicken. Plus, what remained of the Foliage. Who had the rest?
Masala Chicken
The rich Flavour from the Masala hit hard, then the Chicken ruined it. Dry, a stringy texture, tasteless, this was not for me, then I found pieces of both Red and Green Capsicum. That was the end, well, I hoped it was, two more to go.
Chicken Achari
Achari – remains a strong favouritie. Lamb Chops Achari as served at – Yadgar – is one of life’s biggest treats.
I waited for the Pickle to hit, it arrived, but not as quickly as hoped for. This Curry was – Peppery – cough. Again, the Chicken…
Butter Chicken
Marg’s – Favourite Curry – especially as served at Mother India’s Cafe, no I am not on their payroll. I knew it would be – Sweet – and I do not seek – Sweet Curry. The – Buttery-Creaminess – came across also, definitely not for me. Exactly what was the Chicken meant to add to this Masala? I found the Meat cloying on my palate. I simply didn’t like it.
I took a photo of the last piece of Chicken on my plate to prove my point. Apart from the splashes on the periphery, the Meat was white. Chicken is non-permeable, it can only be spiced superficially. I write often about Lamb that has just been introduced to the Masala and so has had no time to absorb flavour, can this ever happen in a Chicken “Curry”?
There was no – Aloo Gosht – for Mags. Actually, there was no Potato on offer other than in the – Patty. Mags was quite modest in the quantity taken.
Howard chose along the same lines as Hector, though he did add Rice and Bread which does reduce the space available for – Curry. In his first plateful, I note he managed to sneak in more Lamb Ribs.
The end of the rant
I eat, wait for it, Capsicum, all the time, but of course not in Curry. I feel it shouldn’t be there, by now, the reader should know why. I love Nando’s and KFC where the Chicken is grilled and fried, respectively. I eat Chicken regularly, but I never boil it. Chicken in a standard Curry is boiled. Chicken in Chicken Tikka Masala is cooked/baked in a Tandoor, not boiled. Is this why Chicken Tikka Masala became the nation’s favourite?
The verdicts of my fellow diners
John – A fantastic range of fine food and great service.
It was a help yourself Buffet, but I suppose the tables were cleared and the water jugs replenished. The staff also interacted well.
Mags – Bloody marvellous, I really enjoyed that, it’s great to have stuff you don’t normally get.
The Lamb Ribs aside, everything we had tonight is on the Menu, it’s just that we normally choose our own favourites when ordering a single main course, it can be too risky otherwise.
Howard – My first time here (for the Buffet), I concentrated on the Lamb Dishes, the small Lamb Chop Starters (Ribs) were absolutely stunning, worth coming for that alone.
John went for a final fling, his appetite is legendary, he was replete.
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Mags was first to go for Dessert, Ice Cream. We all followed, yes even Hector. Gulab Jamun and Pink-flavoured Ice Cream.
The Bill
£67.80 No drinks, just food, I hope they made a profit.
The Aftermath
It has been a while since I chatted with Irram. Among things discussed, she recognised that no matter the hospitality which may come my way, I am as fair and as accurate as possible in what I write.