Normally, the eating of Leftover Curry is not blogged, but these are strange times. Indeed, Marg is doing some clearing out and found a folder with menus dating back to the 1970s, more on these later.
Whilst Marg enjoyed the very gentle Aloo Gosht that I cooked a month ago, if Hector was having a share of the leftovers, it would need spicing up. Two thirds therefore went into one pot to give Marg a decent portion. To the remainder was added the Soupçon that was left from the Yadgar Birthday Curry, and the mostly Masala from last week’s Karahi Gosht with Methi from Punjabi (Ibrox). As I assemble the photos, I find it difficult to distinguish between the two outcomes. I have written before, I can visually replicate any Curry, not the flavours.
Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP) is open for business and is now doing local deliveries. For more information, the link is – here.
There was a leftover scrap of Chilli and Coriander Naan plus an extra Chapatti both bought last week at Punjabi Ibrox. The Basmati was freshly prepared.
Aloo Gosht
Despite amassing a collection of six green Cardamoms, Marg was again well pleased with Hector’s creation:
Lovely Jubbly – was Marg’s comment as she ate the lot.
So the secret of pleasing Marg, Curry-wise, is to make it not Spicy and under-seasoned.
Aloo Gosht – Karahi Gosht with Methi – Goshat Karahi
This was a serious treat for Hector, Curry, exactly as I like it. The flavour that prevails in all my home-cooked Curry was masqued by the extra Herbs. The Seasoning was now spot on. The Meat had all survived freezing and thawing and was delightfully Tender. Hector had his fix, and what’s more, there will be a second Curry this week. We’ll soon discover how long I get away with this.
The first of the two menus is from the Akash (Helensburgh) at which Hector was a fixture from 1981 until the fire in 2016. The prices suggest late 1980s early 1990s. Lamb Rogun-Josh (£2.95) was the staple Curry until the noughties when the addition of Herbs became mandatory. The real gem is a blast from the past, the Noor Mahal (Shawlands, Glasgow) menu which I can date to between 1977 and 1980. Both menus are posted in full on the links to each restaurant. Methi-Gosht Bhuna (£2.95, Akash) and Maithi Gosht (£1.10, Noor Mahal) were never tried. These also show there was a time when Chicken Tikka Masala did not appear on every menu. British Indian Restaurant (BIR) Curry reigns supreme, or it did until Desi/Apna appeared.
Akash (Helensburgh) c.1990
Noor Mahal (Glasgow) c.1979