Last week in Buttenheim, Dr. Stan ordered – Gemüse – as his accompaniment to that which is called food in Deutschland. What was served was not an array of Vegetables as the translation might suggest, but a pot of pureed Spinach. Not appealing, but enough to plant Spinach in Hector’s brain. Once it’s there, it remains until the notion is sated.
The Village “Curry House” (119 West St., Tradeston, Glasgow G5 8BA) possibly serves the finest Kofta Palak (£11.95) in the city. For the ritual Saturday afternoon Curry-fix, it had to be.
It was already nearing twilight at 14.45 and it was wet, relentlessly so, a lake was forming outside the West St. entrance.
A young waitress showed me to a table, a chap sitting at the window acknowledged me. Modest fame but moments later he cried:
Hi, Mr. Councillor – to a departing group. Way more famous.
The Order was recorded on paper, an opperchancity to bypass the electronica and have my Nan (£2.95) served whole. Duly recorded, as was the 0.75l bottle of Sparkling Water (£3.95) which remains realistically priced.
Medium-hot – was the agreed Spice Level. Hector is home, for a bit.
The silly season is nigh. I counted over thirty adults present during my hour or so here, and numerous weans. There’s always one to shatter the peace. Rather than have the wean scream until it gets what it wants, why not train it, at home, that all is withdrawn until tantrums cease? Then a wean can be considered fit enough to go out and eat in public.
Both Adam and Omar were on duty today, scurrying about serving the unusually busy afternoon shift. Adam managed to come over for a chat. I repeated the Athena Curry saga as told to Mr. Baig, Mein Host, last time. The conclusion was that we are paying too much for Meat in the UK. Why could that be?
It was Omar who brought the Order. I instantly pointed to the superb, shiny, whole Naan.
See, that’s so much better! (…than the pieces served in a basket)
Omar suggested that people want it easier to manage.
The joy of tearing a strip off a whole Bread, simple, satisfying.
Risen, puffy, and with blisters, this was the best Naan I have had in ages. I managed more than half and was almost tempted to take the remnant home. It’s never the same reheated.
Kofta Palak
Five, moderately-sized, Meatballs sat in the thickest of Masala mashes. Serve me this as a Curry with a full portion of Lamb pieces, and I may struggle. In terms of the Meat content, five Kofta is way less than say a plate of Keema. I had considered giving up one Meatball in favour of an Egg. Kofta Anda Palak, the ultimate Meatball Curry experience? I’ve had it here.
Everything was hotter than everything else adding further to the joy of the moment. Strong, Earthy Flavours came from the mass of Herbs, presumably more than just Spinach here. The Coriander topping confirms so. Oil collected to one side of the karahi. Hot Oil, yay, where have you been? The heat in the Oil seemed to supercharge the temperature of the Kofta, I was well pleased at having hot food until the end. Medium-hot, I’m glad I hadn’t ordered above this. The Spice hit hard, one suspects finely chopped Chillies had been rolled into the Kofta, these were giving so much, yet, were a counterpoint in Flavour to the Masala Mash. Moderate Seasoning was noted, no complaints there.
Adam was back, my enjoyment was relayed. I believe The Village to be the only place which guarantees having this available every day, (at this quality, implied). Adam’s response was that other places use tins of Spinach.
Whatever it is that Spinach does, it was doing it, and no needless Cream as would have been the case in mainland Europe.
Having ordered the large bottle of Sparkling Water, there was time to savour the moment.
The Bill
£18.85
The Aftermath
Adam asked where else in Glasgow serves food at the same quality as The Village. A few metres along the street, Karahi Palace is being transformed into Handi by Darbar. It remains to be seen if the upstairs will finally realise its potential.
Other favourite Southside Curry Cafes were of course rhymed off, however, Adam sought a venue with a grandeur comparable to The Village. In terms of Lahori/Punjabi cuisine plus ambience, it has to be Akbar’s.
A few hours later, the table in our evening watering hole was joined by Dr. Jamie who, much to Dr. Stan’s chagrin, started quoting segments from Curry-Heute. This may well have been only our second meeting. Capsicum/Ballast apparently amuses Jamie. Why is this funny?
Dr. Jamie reported that he followed one of Hector’s Curry Recipes – Lamb Desi Korma – which was based on the classic as served at The Village. Given my recent attempts to recreate this wonder, perhaps I had better go back and review my own interpretation.
Having cooked the Desi Korma, he took it to an event whereby he was challenged: was this actually home-cooked, by him? Dr. Jamie was accused of having purchased his creation at this very venue. So it goes.
If the cranium was not already swelling, an erstwhile colleague of (absent) Howard’s approached the table and addressed me as – Hector Curry-Heute. A day of recognition. Dr. Stan went home for a lie down shortly thereafter.