Curry – #2, or is it #3 – Heute? Having sat opposite Madhras Dosa (76B, Old Dumbarton Rd, Glasgow, G3 8RE) this evening, I wasn’t going to pass on the opperchancity to finally have a Curry here under the new branding. As reported in June when I passed Madhras Dosa en route to Mela at Kelvingrove, Chef Satheesh assured me they would be open in the afternoons by now. Madhras Dosa opened at 17.00 today.
At 21.20, Chapatti John declared he would accompany Hector, the South Indian Garlic Chilli Chicken (£5.99) is a Curry he was keen to revisit. I crossed the road from the newly refurbished Grunting Growler to check what was the latest we could come and sit in. 21.30 – the young chap informed me. Wtf?
We entered Madhras Dosa at 21.29, three of the five tables were occupied. Having lost the overflow room next door, for which the Banana Leaf signage has been once again exposed, space is limited. Madhras Dosa is primarily a Takeaway, the South Indian Cuisine being quite a departure from that on offer in the surrounding venues.
Lamb Chukka has gone from the menu. It took years for Hector to establish that Banana Leaf did serve this Dry Lamb Curry, tonight it was back to the – Soupy – Lamb Chettinad (£6.99). I see the – u – has been dropped from – Chettinadu. Both of us would – go large – for an extra £1.99, yes, Madhras Dosa remains a – Tapas – House.
The Curry used to include the choice of Bread or Rice, the revamped menu does not. John asked for three Chapattis (£1.00), Hector, the wonderful Malabar Paratha (£2.50). The young waiter reported – no Chapattis – and so John took the decision to invest in three Malabar Paratha. They are small, the quantity would therefore not be an issue, however, the price becomes outrageous. Tap Water completed the Order.
Chef acknowledged me from behind the counter, there was a brief moment when he was not working flat out. I approached the counter and enquired about – the facilities. I was invited behind the counter and through to the back kitchen where two chaps were doing the preparation. Downstairs from here is what I was looking for, they were fine. On my return, another young chap was blending the Onions in The Big Pot, a sight to behold and to share!
For those who have yet to try a Malabar Paratha (Parotta), they are a major departure from the norm. Thicker, flakier, softer, always smaller, they are more Buttery than a traditional Paratha. One day I shall order two, John took care of his three.
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Lamb Chettinad
Soupy and Creamy, usually these are the negatives in Curry-Heute, but not when the Masala packs this much Flavour. The mandatory dried Red Chilli was present giving the required – smokiness. Curry Leaves – also, which I have only recently discovered add to this. With a Big Peppery blast, tasty.
I decanted to the plate to see exactly what I had before me. Was this a Happy Hector? Not today. This was the – large – portion? Six, not particularly large pieces of Meat and two tiddlers hardly justified the price. It might look a plateful, this was a side-plate, not a dinner plate.
South Indian Garlic Chilli Chicken
Less Peppery in appearance, the Masala was also a bit darker. Otherwise, the same Soupy Curry. I am unlikely ever to order this, Hector, Chicken Curry? John assured me it was wonderful:
One of the best South Indian Garlic Chilli Chicken I’ve ever eaten. The Breads were a delight, but expensive.
John was finished before me. He commented upon my methodical gathering of the Masala and scraping up with the Paratha. He ate my Red Chilli, stupid boy. Usually we are sharing a kilo of Karahi Gosht and it’s a matter of when we wave the flag. Plates wiped clean to this extent, again says something about the portion size.
The Bills
I’m not actually convinced we received four Parathas. Anyway, we were each charged for two. There was a cash adjustment afterwards. But why the different pricing?
The Aftermath
There was a quick chat with Chef, hopefully they will find the staff to open earlier else it could be a long, long time before Hector gets back here.
Enough Meat to feed a Mouse – was how John later described my Curry.