Raunak Raveeli India (10 Clarendon St., Glasgow G20 7QD) has been open for about a year, Mein Host – Rohit – told me this afternoon. Somehow, Hector was only made aware of its existence in the past few weeks.
Hector arrived in Clarendon Street, off Maryhill Rd. at George’s Cross, at 13.50. This was going down memory lane, the Woodside Halls, at the top of the street, a venue where Hector was required to play the recorder back in the 1960s. If not there, then the Methodist Hall, now renamed – Community Hall.
Despite Maryhill Rd. selling a disproportionately high quantity of Takeaway Curry in Glasgow, there are only two Curry Houses in which one can dine: the former Shish Mahal, now operating as – Divans Darbar – and the more famous Killermont Polo Club. These are located further north in Maryhill proper, here in Woodside, there is definitely potential for a new Curry House.
Hector was the Lone Diner this afternoon. The menu was on the table. Raunak Raseeli India is another in the ever growing number of so called – Tapas – restaurants. My reaction is always – small portions, disproportionately high prices. Sharing the kilo is Hector’s style. However, if Curry-Heute is to maintain a comprehensive coverage of Glasgow Curry, these places have to be visited.
Tapas, I asked Rohit how many pieces of Meat are in a portion.
Four or five – was the response. So half portions then.
I decided that two Dishes should be within my capacity. Delhi Style Lamb (£7.95) is on-the-bone and also features Potato. Fish Masala (£6.95) should also reveal the efficacy of what is available. The search for the ultimate Fish Curry in Glasgow continues, Mother India’s Cafe, the original Glasgow Tapas Curry House still sets the standard. To accompany, a Naan (£2.75), though the inner voice was suggesting Rice. Let’s judge the quality of the Bread. A 330ml bottle of Sparkling Water (£2.25) completed the Order. For those who require that sort of thing, the place is licensed.
I could hear the preparatory – scraping – noises coming from the kitchen. A Takeaway order was received by phone. I admired the décor, where does one purchase the wallpaper with the Spices? One kitchen wall in Hector’s House? Marg would understand, emoticon understood.
The menu says that the food will come when it’s ready, which can complicate things. What happens if the Bread comes too early or too late? Rohit brought the array simultaneously.
On seeing the Curry, I knew I should have ordered Rice. The Naan, served in five pieces, did not impress. Greasy, not risen, not puffy, this was as much Puri as Naan. The lack of girth reminded me of my own attempts at cooking Naan. I managed four of the five pieces.
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Delhi Style Lamb
A big Sucky Bone protruded from the Masala, this was a good start. I would find four large pieces of Meat, three of which were on-the-bone. I considered emptying the pot on to my plate, but kept to my norm. This would prove to be an error.
Curry, not Karahi, so I had to reset my expectations. The Soupy Masala was quite Oily, however, this was within acceptable parameters. It was probably too late to order Rice, a spoon therefore became the utensil of choice.
The first dip of Naan into the Masala revealed a familiar taste, that of Mainland Europe. I have experienced this oft, I wondered if Chef had ever worked in Deutschland. My initial notes were therefore – Euro Curry, not the expected – British Curry taste. The Spice Level was not demanding, the Seasoning was well pitched.
The Meat was excellent, super-soft, full of Flavour, and had to be eaten with the fingers. This left the Masala for the spoon and further dips of Naan. The three pieces of Potato were a welcome addition, more solids.
The Brown Masala was Herb-rich, Coriander definitely, Methi possibly. As I ate so the overall Flavour changed. The Masala at the base of the pot tasted decidedly – Indian.
Whilst this Curry impressed, Rice most certainly would have been the better accompaniment, then the Masala might be better mixed on decanting. A double portion of Delhi Style Lamb is something Hector would certainly consider a worthy Curry.
Fish Masala
An orange Masala, slightly Creamy too, so markedly different from the above. I found four decent sized pieces of Fish when I raked around. The White Fish retained its integrity, Tilapia, OK, I asked. There was a Sweetness from the Fish which did not suit the Hector palate, add the creaminess, and this was not the Fish Curry that Hector dreams of.
A Fish Curry, not as well Seasoned as the Hector requires, it was far from being unpleasant. Strangely, as I reached the bottom of the pot, so the – Euro Curry – taste revealed itself once more. Nine years ago when I last dined at Killermont Polo Club, I made similar tasting notes. The Maryhill Curry Taste? Imagine the Germans opening a chain of food outlets in Scotland. German-style food in Scotland? That would never catch on. I digress.
Rohit asked the customary question. I recognised that I had two different Curry experiences, and praised the Lamb. Lamb on-the-bone is always welcome.
At this point, I felt it was time to introduce myself. The Calling Card produced, the first page shown on the Oppo was my last Curry creation, Rohit almost gasped when he saw the rich Tomato-based Masala. Yes, Hector will be mentioning this very successful home-cooked Karahi Gosht at every opperchancity.
Rohit told me of his upbringing in Delhi and the foothills of the Himalayas. There, Meat was a treat, once a fortnight was the norm. I had to ask if Chef had ever worked in Europe. Portugal – was the answer. This sparked further conversation. That the Portuguese were responsible for what we call – Curry – was discussed, and the sources of the various ingredients as trade evolved. This was Hector Heaven.
Inevitably, the current rate of inflation became a major part of our chat. As with Mr. Baig at The Village “Curry House”, he recognises there is a limit to what people will pay to dine out. I was particularly amused by his comparison of a £15.00 Italian Chicken Dish with the greater complexities of preparing a Chicken Curry.
Chicken Curry? Why bother?
Dessert was declined, more than once.
When I bring my wife, she’ll accept Dessert.
Methi Keema Peas (£7.95) will hopefully be assessed by Marg. Laal Maas (£7.45) should entice the Hector back.
The Bill
£19.90 Enjoy these prices whilst one can, a comment I shall be repeating for the foreseeable.
The Aftermath
Such was the level of rapport established, there had to be a photo. Chef Deena was invited to participate. Raunak Raveeli India is open all afternoon, I’ll be back.
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2022 Menu
