How I have missed the Ramadan Buffet at The Village “Curry House” (119 West St., Tradeston, Glasgow G5 8BA). No other Buffet, ever encountered, puts on so many authentic Punjabi offerings, in addition to Curry that caters for the less adventurous.
With Kath and Graeme resident for one night, here was the opperchancity to show the best of Glasgow Curry. It is some eight years since they were introduced to the fayre at The Village. By coincidence, our last Ramadan Buffet was also with Aberdoom relatives.
We were advised to arrive in good time before the 21.00 Buffet launch. The window table nearest the action was allocated. Cola (£2.50), and a sensibly priced bottle of Sparkling Water (£2.95), would complement the jugs of tap water consumed. Does all of Glasgow’s tap water taste of bleach, or is it just Nelson Street properties?
From my vantage point I could see the array of Starters being assembled. The change of layout at The Village meant I initially could not see the tureens which would soon be filled with assorted Curry.
The manager came to the table to greet, it was he who would give the – go! He declared the place to be less busy tonight, the turnout was still the largest gathering in a restaurant I have witnessed since … well my last Village Ramadan Buffet.
A Soupçon of Dates were brought, amuse bouche. Graeme had never tasted Dates in this manner before. The tables remain separated by a considerable distance, hopefully normality will be restored soon. I’ll mark today by pointing out that we Scots no longer have to self isolate, unless one chooses to.
We were in the queue when the 21.03 official start was rung out. Salads and Sauces were the first in order, as if … well Marg couldn’t resist the Fruit Salad, she also asked what the first Meaty Starter was – Chicken Nuggets – tee-hee. There were a few kids present this evening, one already in his pyjamas.
Strangely, there was a tray of Sandwiches. Who would want a sandwich when all the rest was available? On the return to our table, I noted that the chaps sitting nearest had purloined many, what did they know that I didn’t?
Previously, I have managed to have plate in one hand, camera in the other, and record the array as I have worked my way along the delights. Tonight, I must have had plate and camera in the wrong hands.
After the rush, I was able to go back and capture, near enough, the key Starters, and also note that I missed out on a Chapli variant (above left). There was no sign of Kasif or his father, Mr. Baig, it was new faces who dished out the Starters. Later, one was able to go up and help oneself, I suppose they don’t want the premium items being hoarded at one one table, as if. Had there been Lamb Chops, Graeme might have been tempted to do so. The Fish Pakora (above right) was a departure from the norm. I shall be asking more about this in future a la carte visits.
Hector & Marg’s plates of Starters, respectively.
Samosa, Spring Rolls, Vegetable Pakora, Fish Pakora, Chicken Chat, Chicken Tikka (two styles of Chicken anyway), Chapli Kebab, Aloo Pakora, Potato Pancake/Rosti.
The latter certainly intrigued. I shall have to search through my collection of Indian Cookbooks to find the recipe for these. Mashed Potato, and more. This is the joy of having access to such an array of Starters, one should always find something new and interesting. Chicken Chat/Tikka, I have always enjoyed these Indian versions of Nando’s. Why pour sauce over them to create – Curry?
Each member of our four remarked on the Spice, having sampled all, our palates were certainly being stimulated. The freshness of each item was apparent, the diversity of Flavours and Textures. Our guests were certainly impressed by the array, and soon realised that the cardinal sin is to overdose on the Starters. With this in mind, one year, I came here twice: a night for Starters, a night for Curry.
The table was cleared, time for a break, there’s no rush, let the food digest before assault #2. I joined the handful of diners who went up first for the Curry, no plate, camera in hand. This was the sensible way to record a Buffet.
The Bread and the Rice were first in line. Yeah, fill your plate with these, no way. Actually, there were two sizes of plate to choose from, standard, and seriously large. Marg, where can we buy these large plates? Both Chicken and Lamb Pilau followed the Naan.
I had advised Graeme that tonight was his opperchancity to try the Punjabi – delicacies – that he is unlikely ever to encounter in Aberdoom. If he ever does, then he’d know what he was committing himself to. I was therefore delighted to see Haleem as the first Curry, not that I would be having any this year. I had already described it as – ingredients cooked for one hundred years. Paye (Trotters) came later. Delicacies.
Daal Makhani was next, this I love, and as Graeme makes a decent Daal, this would not go untouched.
Keema Karela was a standout Curry back in 2019’s Ramadan Buffet, it was good to see this rarity once again. As with the Daal Makhani, for the discerning diner who can manage the Bitterness of this fine Vegetable. And to have it in Mince? Genius! This would test Marg.
Daal Chana and Chicken Chana, not for the Hector, let’s move on.
Chicken Kirahi, as has been written oft in Curry-Heute, Hector would not be tempted here either. Had it been Lamb Karahi, then damage to this tureen would have been done.
Chicken Tikka Masala, well it had to be here, I suppose. This was the only Curry on offer with the dreaded green contaminant, that says it all. Was adding the Capsicum, the needless Ballast, Chef’s little joke?
Butter Chicken, another one for the ladies, well Marg certainly, who could not walk past this. It was surely time for the big hitters?
Lamb Bhuna, just look at that Masala. This was the classic Village Curry, masses of it, waiting to be devoured. Why did I have any Starters? You mean I have to share this with the rest of the diners?
Next up, Paye, for those who want to get down and dirty. After the thicker Masala of the Bhuna, who would choose this Shorva? But many do, and I appreciate its popularity, it’s not for me, more for those who wanted it. How considerate is Hector?
Nihari, close to what I had at Swadish yesterday, looks different when not served as a portion. Gone was the impact of the Lamb Shank standing proud in the Shorva. This looked a somewhat uninviting mess, but would no doubt be appreciated by those in the know.
Finally, Lamb on-the-bone, that this was last in line was probably a calculated decision. What could possibly follow The Village‘s Lamb Curry on-the-bone?
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So, up we went. There are no prizes for guessing what the ladies selected. Is Curry-Heute becoming sexist? Was it ever not? As predicted, Marg did not pass by the Keema Karela or Butter Chicken, Kath had the Chicken Tikka Masala. I pointed out the – must tries – to Graeme. He was game, and took Soupçons of the Haleem and Paye in addition to the other Men’s Curry. OK, I’ll stop this, until next time.
Here we go, again
Kath and I must have both started on the Daal Makhani at the same moment. It was powerful, full on Spice, we both sneezed. Marg declared it to be too much for her, that meant that everything which followed should not be. Alas, the Keema Karela was not far behind on the Spice Scale. This Keema was certainly demanding, those who cannot handle the – bitter gourd – should be warned. In the early days of Curry-Heute, Hector could not get enough Karela, or Karelae as many refer to it. You do not get this in a Mainstream Buffet.
Lamb Bhuna Lamb on-the-bone
Next up it was Lamb Bhuna (boneless) v’s Lamb on-the-bone. If ever the something extra which bone on Curry presents, it was made clear this evening. There was a gasp from the Hector when the – on-the-bone – was tasted, a huge – Wow! The Shorva had run across my plate, bring on the Pilau. That it was in a Shorva was my only query, however, I accept that there are times when it has to be. The thicker, blended Masala in the Bhuna, as observed above, was magnificent. The Lamb was Tender to chewy-Tender, had I been served this, no doubt I would have been content. As I finished my plate, I knew that the Bhuna was filling the stomach when more Lamb on-the-bone could have been.
My fellow diners were already straining to see if the Desserts were in situ. Hector’s adage – if I have room for Dessert, then I have room for more Curry – came into vogue. Off they went, I discarded my large plate, a fresh, small plate would be sufficient. Alas, I was not the only person to have realised that the Lamb on-the-bone was the standout Curry this evening. The tureen contained bones and Shorva, the Meat had been skilfully sieved.
At this point, I had a choice: go for Dessert, or ask for more Lamb Curry. The last time I asked for more Curry, instead of refilling the tureen, a karahi full of my chosen Curry was brought to the table, way more than I could comfortably manage. Tonight, it was the honourable course, and given yesterday’s mass of Meat at Swadish, it was time to call it a day.
Except, I found myself, camera in hand, at the Desserts. Gulab Jamun, Kath was nearly tempted, Gajar Halwa and Sweet Rice were the premium Desserts. Cheese Cake, two styles, proved irresistible to Hector. Graeme loves Jelly. Not content with all that sat before her, Marg ordered four scoops of Ice Cream (£3.95), to share, allegedly.
Village Lamb on-the-bone, Mmmm.
The Bill
£81.20 … £17.95 per head for the Buffet. Kath could not believe the base price, but then Aberdoom is needlessly expensive. We had our money’s worth.
The Aftermath
The Village was almost empty when we departed. Afterwards, I secured a few words from Marg:
I found the Daal (Makhani) too spicy, the Butter Chicken helped to calm my mouth and went well with the Naan. I had the Bhuna Lamb, very tender and rich in flavour. (QED) I loved the variety of Starters, with Salad and Fruit Salad, a healthy addition.
The Village Ramadan Buffet, evidently, an evening of healthy eating.
