With public transport reinstated, Lord Clive and Lady Maggie of Crawley were no longer captives at Hector’s House. Before the first assembly of – The Company – in full this year, a mid-afternoon Curry was necessary. Hector let Clive choose the venue. With staying in the city centre in mind, Charcoals (26A Renfield St, Glasgow, G2 1LU) would become the locus of – the first Curry of 2020.
Arriving at 14.30, all the tables front of house were occupied. At 14.00 the Pre-Theatre Menu (£9.95) replaces the Executive Lunch Menu (£6.95), as is the Hector norm, we would dine a la carte. Mr. Ali greeted us as we entered and showed us to a table in the rear of the premises. As we studied the menu he offered – Poppadoms for the table. There was a collective hesitancy, no choices had been made, he gave us more time.
On Clive’s first visit here he ordered the Chicken Charcoals Goldie (£10.95). Very pleasant, Maggie could eat this – was his verdict. Alas today, Maggie was in the same mindset as Hector, something light was required after the excess of food in previous days. We would both have Fish Masala (£14.95), the most expensive Curry on the Menu, and £3.00 more than charged last time I had it, just over two years ago. In Europe, the price of Fish Curry is typically less than Meat, not so in the UK. Let’s see what happens this time next year after Brexit is due to be completed, we are told.
I read a selection of Dishes to Clive, Keema Aloo (£10.95) – with a kick – suited his requirements today. To accompany, a Keema Paratha was sought, though only Keema Naan (£3.50) is on the Menu, we would ask. Mushroom Rice (£3.25) was a worthy accompaniment for the Fish Masala last time, I suggested this to Maggie, she declined both Rice and Bread.
Ali took the Order, the Keema Paratha was not a problem. I asked him to ensure that no Capsicum, either green, red, yellow or tartan would appear in my Curry.
I’ll have his – exclaimed Maggie.
One bottle of Sparkling Water (£1.75) and two Still (£1.75) would complete the Order.
Moments later, two Peppery Poppadoms, Spiced Onions and three Dips were placed on the table. This would have kept us amused, however, as is the way at Charcoals, Ali brought complimentary Starters to the table.
Without capsicum – he said – placing a plateful of Chicken Pakora in front of me. Maggie received a plate of Paneer garnished with multicoloured Capsicum plus Onion, a Chat.
The right amount of kick – was Clive’s verdict on the Chat.
It blew Maggie away. I noted that the Cheese and Onion were eaten, the Peppers were not. I rest my case. The thankfully subtle taste of Coconut hit the Hector palate, it must have been in the batter on the Chicken, interesting.
Clive asked if the complimentary Starters had come because Ali knew I would be writing a review, or if this was the norm. The – extras – have only ever been presented when Ali was on duty. I offered a third possibility. It is possible the – extras – arrive because we have chosen from the a la carte Menu and so by default are spending possibly twice as much as the customers who choose from the aforementioned – Menu deals.
The Keema Paratha was a sensible size, i.e. manageable by one person. The Mince had been spread finely and crucially displayed – brown grains – not the dreaded – pink blob. Having taken a plateful of Mushroom Rice, I offered the leftover to Maggie, she accepted. Whole Green Chillies had been cooked into the Rice also, here we go.
Fish Masala
The Aloo Karahi Gosht I cooked for Carnoustie last week set the standard for – The Hector Curry. The Chicken Korma I cooked for Hogmanay was the antithesis. Today’s Soupy Curry was very much a continuation of the latter in terms of Texture, a Creamy Masala. However, with the given description of – South Indian Masala – this Fish Masala was possibly closer in Flavour to the former.
I arranged the Haddock over the Rice, it was a case of fishing out the solids. It took a few minutes to find it all, the pot was left half full with the Creamy, Peppery Masala. I spooned what I thought was a suitable amount of Masala over the Fish and Rice, in the end it would all be taken. This Curry needed Rice.
Coconut Milk – was also in the given description, fortunately, the taste of Coconut was once again not overwhelming, sweetness avoided. The Spice Level impressed, as the Chillies were encountered, so this built. The White Fish worked well with this Masala. The Peppery, possibly Nutty, Flavours came through, eventually I could taste that which attracted me to this Curry first time around, namely – the Smokey South Indian Flavours.
This would have been enough, Ali had other ideas. A full pot of Vegetable Curry and some – Special Bread – were added to the feast. The Bread appeared to be a stuffed Paratha, as with the Keema Paratha, Potato may have been spread thinly inside, an Aloo Paratha. This was enough to give Maggie a further option, I took one of the quarters to mop up some Masala. The best of both Worlds, but further confirmation that the Fish Masala needed Rice on a practical level.
Maggie offered a few words:
This Masala was not a Korma as you know it. Not as good as your Chicken Korma where the spice built. This was either hot or not hot. Very tasty, didn’t know that coconut went with fish, but it does.
Vegetable Curry
This looked like the whole shebang, Carrots, Peas, Potatoes, Green beans and Sweetcorn were present. I placed a share on the side of my plate. This could have been the – extra – which turned the meal into something truly memorable. If it did, it was for the wrong reasons. The Flavour was reminiscent of the – Fisch Jahlferezi – I struggled to eat last month at MIRA (Oranienburg). The tangy taste of Chilli Sauce does not sit well on Hector’s palate, today’s – sauce – tasted like Chilli with hint of Pickle. I simply could not eat it. Maggie had a Soupçon, Clive ate nearly all of it, he had no problems.
Keema Aloo
Topped with Ginger Strips, a slice of Tomato and a sprinkling of Coriander, this was as – Dry – a Keema as I have encountered. Dry – is good. Had I ordered this, I would have eaten straight from the pot. In doing so, I would have missed the sheer quantity that was present here. On decanting, more slices of Tomato were revealed along with copious sliced Green Chillies. Charcoals’ Keema Aloo has not appeared in Curry-Heute before, I know what Hector will be having next time, and next time will have to be soon. 
This looked like a – damn fine Keema Aloo. Clive:
Ach – he began – as requested, that was Keema with a kick, definitely some fire in there.
Ali had been over to check on our progress, all was well. It was after 16.00, time to make our exit.
The Bill
£52.85 I can confirm the Keema Paratha cost £3.50.
The Aftermath
Fifteen of us would eventually assemble at the State Bar, – The Company.