Another Saturday in Quasi-Lockdown, when Hector switched on the so far reliable Oppo, Howard had the honour of being the first to – ping – with the news that Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP), Glasgow’s finest, had been reviewed in The Herald.
Hector was in touch with Ron MacKenna when Curry-Heute was mentioned in the said publication in July last year. Still – startlingly committed – Hector was again in touch with The Herald’s restaurant critic to offer further venues worthy of consideration, this was duly acknowledged. Mr. MacKenna evidently appreciates authentic Karahi Gosht.
Saturday is the day on which hockey balls must be struck with sticks. Due to the dubious logic under which we presently exist, Marg is not permitted to cross the West Dunbartonshire boundary to play hockey in Glasgow’s Southside, also the home of Curry. However, she is allowed to coach. Having eaten leftover Curry last night, the offer was made to fetch Curry, for one.
The Southside odyssey almost completed, Marg entered The Village Curry House (119 West St., Tradeston, Glasgow G5 8BA) for a Takeaway, introducing herself as – the wife of Hector. Something different was required, here was the opperchancity to further explore the current menu at The Village. Kofta Palak (£10.95) was only noted quite recently, it was assumed this is always available, unlike the other Glasgow venues which serve Kofta sporadically. A Naan (£2.50) would accompany.
The Bill
£9.80 The prices quoted above are for dining in.
Bearing gifts, Marg was home just after 17.00, Hector was unprepared, no preheated oven. Half an hour later, sorted.
The Naan was round, this surprised. Having sat in the original Village downstairs Cafe devouring Lamb Desi Korma and watching the chaps in the kitchen work their magic, I know there is a Tandoor. The shape and texture of this Naan was not therefore as expected. There were the signs of burnt bits, but not the blisters, nor the lightness and puffiness associated with a Tandoori Naan. I would manage little more than half.
Kofta Palak
Five Meatballs sat in the Thickest and Darkest of Masalas, each would be quartered. When one takes the notion for Spinach, there is no going back. There was an immediate hit on the back of the throat, if astringency can be pleasant, this was. The Flavour of the Spinach was full on, Naan and Masala, this was working well. The Kofta proved to be under-seasoned, a disappointment. This meant that flavour-wise, they were making less of an impact. One is used to seeing Kofta (Anda) on display in the Curry Cafes, sat in Shorva, the Meatballs taking in the Flavours. This Masala was far from – Soup. It was felt that the Spinach-rich Masala and the Kofta had only recently been introduced. For practical reasons, and given the scale of the Menu, this may well be understood.
How many Kofta? My count was reduced to four, what I thought was a Meatball proved to be a compact area of Masala. Maybe Hector doesn’t know how many Kofta make five.
The Spice Level kept building, this was becoming quite a challenge. A change of tactics, Kofta and Masala, it was time to abandon the Naan. A Chapatti may have been a better accompaniment.
This Kofta Palak never reached the status of delivering the – Wow! – but was still found to be very satisfying. Seasoning is all. Methi Gosht (£9.95) next time?