Dr. Robin contacted Hector last week, he wished to mark the passing of his 70th Birthday by having Curry with Hector. Hector is always happy to celebrate weddings, birthdays, bar mitzvahs etc with a Curry. Basharat G’z (223-225 Allison Street, Glasgow, G42 8RU) was the chosen venue, an opperchancity for Hector to try the Curry on display, whilst Dr. Robin would be encouraged to experience their excellent Lamb Karahi.
We both arrived promptly for the 15.00 rendezvous, nobody was front of house, I assume they must have a way of monitoring the entry of customers. As I photographed the Curry on display, so our presence became known, Abbas was here. The Kofta Anda which I spotted on my last visit was available again, this I had to sample, but what to have with it?
We took our seats, I gave a Menu to Dr. Robin. He was happy to follow my recommendation and have the half kilo of Lamb Karahi (£12.00) on-the-bone, a Garlic Naan (£2.80) would accompany. Abbas took the Order.
Is Aloo Gobi (£4.50) available today? – I asked more in hope than expectation. Apparently it had just been put on display in the minutes that had passed since I had photographed the other Dishes. Sorted. I guessed that a portion each of Kofta Anda and Aloo Gobi would match the quantity of the Dr Robin’s half kilo. I chose a Paratha (£2.00) to accompany.
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Kofta Anda Chicken Pilao
Chicken Achari ?
A young chap I had seen on a previous visit brought the Salad then the jug of Water and some plates. He asked if we knew the person who writes about Curry.
It is I – said the perpendicular pronoun.
All but the Garlic Naan was brought by Abbas on a tray. Everything, Naan included, was arranged on the table. I had predicted the quantities correctly, my eyes then focussed on the relative quantities of Oil collecting in each karahi. This is an ongoing issue at Basharat G’z. Curryspondent John bought a Takeaway a couple of weeks back and he too was taken aback by the abundant Oil.
Served whole, the Garlic Naan was beautifully puffy around the edges, with sufficient burnt blisters. This would be suitably light and fluffy. The visible Garlic was not excessive, I would consider having this next time. Dr. Robin would eat the entire Naan.
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Again served whole, the Paratha was huge and almost rectangular, as have been mine in the times I have made them. Wholemeal Chapatti Flour is not my favourite, but does prevail. There was a buttery sheen atop the Paratha. The layering was there, the Paratha would flake – a bit. However, I know I have had better. As is the Hector norm, the quantity would beat me, I would eat only about a half of the Paratha.
Kofta Anda
The portion was four Meatballs accompanied by one whole Boiled Egg. There was already way more Oil around the periphery of the karahi than looked healthy. I decanted the solids then spoonfuls of the Masala. Kofta Anda usually features the thinnest of Shorva, this blended Masala was decidedly thicker. I left around half of the Masala in the karahi to monitor what would happen.
Aloo Gobi
Sliced Green Chillies stood out in the Masala which shrouded the Potato and Cauliflower. There was decidedly less Masala compared to the Kofta Anda, a plus, also much less Oil was visible, a major plus. I took around half and arranged it on the plate beside the Kofta and Egg.
I dipped a piece of Paratha in the Oily Masala from the Kofta Anda and balked, wtf? Something wasn’t right, else I was just not ready for this. Was it a blast of Cloves? It was at this point I knew that would be not be having very much of the Paratha.
The Kofta were light in colour, Chicken I assumed, but the Flavour suggested otherwise. I thought I would verify this, one tries to be accurate. The young chap mentioned previously, was charged with checking on our progress. I asked, he went to check, the Kofta were a mixture of Chicken and Lamb. Excellent now we know, and so much better than just Chicken Kofta.
The Cauliflower was cooked to perfection, some firmness maintained, pulp we do not want. The Potatoes had been cooked through, the Texture of this Aloo Gobi was therefore spot on. The Flavours were magnificent, and with Yadgar, who have set the standard around the corner, this is quite a statement. The Coriander leaves complemented the Masala, the Chillies gave the – Kick. Seasoning is everything, when one gets the Seasoning just right, then all is well for Hector. Whatever had hit the palate at the start was masked, this was an Aloo Gobi to savour.
In comparison, the Spice in the Kofta Anda was mellow, the Seasoning not in one’s face. This may well have better suited other diner’s palates. By alternating with the Potato, so I brought the Seasoning backup to my preferred level. This was a well chosen combination.
Whatever I had reacted to initially had gone. I cut the Egg into small pieces such that I could have Meatball, Egg and Masala simultaneously, the whole point of this Dish. Hector loves his Kofta Anda. In time I took more of the Masala, by this time I couldn’t work out what had hit so hard at the start, it would be easy to blame the Oil which was sitting on the base of the karahi, maybe it was just the shock of something different.
Lamb Karahi
A half kilo, Hector’s preferred portion size. The mass of Meat on-the-bone sat in the darkest of Masalas. Again, I could see more Oil than I would hope for collecting around the periphery. Dr. Robin chose to decant to the plate, whilst the room was warm, the food would still cool more quickly this way.
Dr. Robin was taken aback by the Spice. He had agreed – Spicy – at the time of ordering, now he knows. After a few coughs and splutters he calmed down and took the Lamb Karahi in his stride. The bones were few, so plenty of Meat. Dr. Robin was well aware of the quantity he was tackling and paced himself. He made positive comments throughout, Dr. Robin knows well the difference between the – Mainstream – and – Desi – cuisine:
Quite delicious, and filling too – was his final observation.
Dr. Robin ate everything bar the bones, the karahi was wiped clean, it is always pleasing to bring people to a new venue and see them enjoy their Curry.
The Bill
£27.80 It was at this point that I established the price of the Kofta Anda – £5.50 – I cannot find it on the printed Menu.
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The Aftermath
Basharat, Mein Host, was keen to hear my verdict. I showed him the residue of oil an the base of the karahi. Basharat argued that the Masala needs the Oil else it turns – too Dry. I am in total agreement with this, I scooped off nearly all of the Oil when I made my last Pork Vindaloo and went too far. It’s all about the balance, Basharat is taking this onboard.
You liked the taste? – asked Basharat.
Yes, I love Kofta Anda, and your Aloo Gobi was just wonderful!
On seeing that the bulk of the Paratha had been left, he asked about this.
I rotated my wrist, a la comme ci, comme ça – I prefer my Paratha made with White Chapatti Flour. He promised to make me one in the future.
As the young chap cleared the table I suggested that a half Paratha would suit me better. The food is cooked to order, it’s all a matter of making clear what one desires. We’ll get there, if Basharat’s Curry was not outstanding then Hector would not be making so many visits.