Curryspondent Derek asked a while back if he could join the Hector for Curry. Today is the day. Derek suggested the time and place: 13.00 at The Village “Curry House” (119 West St., Tradeston, Glasgow G5 8BA). Given the range of Desi Curry always available at The Village, a wise, but conservative choice.
The Hector had to get there first, Derek has seen many photos of this Blogger, so not quite a blind date.
Arriving early, a large bottle of sensibly priced Sparkling Water (£2.95) was ordered. The main menu was secured in addition to the Lunchtime offers. Methi Gosht (£12.95) had not been had here for a considerable period of time. A Nan (£2.95) felt like an appropriate accompaniment, especially as I had particularly enjoyed the one served here some three weeks back.
Derek arrived having negotiated his way through the winter gloom covering Central Scotland. It’s two weeks until the solstice, today was never brighter than dim, when the heavens opened, it was quite simply – horrible.
What to have?
I believe this was Derek’s first Village visit. Initially he was going to replicate my Order, however, I suggested he sample the Curry which became my obsession many moons ago in the first incarnation of The Village. Lamb Desi Qorma (£12.95) had to be accompanied by Rice, today Boiled Rice (£2.95). For Drinks, a jug of tap water.
A young waitress took the Order. Both of us were having Lamb on-the-bone. Derek was intent on keeping the Spice Level at – medium – for Hector, a bit above.
Determined to secure a Naan served – whole – once again, a somewhat lengthy conversation ensued. In all the years of ordering, I have never been asked how well done I wanted my Naan.
I like blisters – hopefully conveyed what I had in mind.
Today, the Order was back to being recorded on a pad, who knows what went in?
On sipping his glass of water, Derek immediately commented upon the taste. Water shouldn’t have taste.
Bleach? – I proffered. Confirmed.
The Tradeston contamination is back then. I thought it had gone, perhaps I’ve just become used to it? What is happening to Glasgow’s water supply?
During the wait, we had a lot to get through. Derek admits to reading Curry-Heute weekly. He even finds this Blog amusing, in parts. He has come to recognise the faces which appear most often, and asked after Jonathan who is no longer with us. I did confirm that although the desire for Indian Food is typically satisfied thrice weekly, I do not subject Marg to Curry seven days a week. Capsicum, yeuch!
Derek has embraced my reference to Mainstream Curry Houses, he wonders why the masses accept what is served as Curry, particularly in the East of Scotland. He recognises Glasgow as the only place to get proper Desi Curry. He has been to Yadgar and Akbar’s, once (?), there are many more venues in the Southside to explore.
What about the East End? There is a distinct lack of venues in that part of Glasgow, however, Curryspondent Archie has made me aware of Roti and Pickle on Duke Street. One for the future, when the sun stays up for longer.
The Naan arrived in one piece, as asked for. That aside, it was nothing like as anticipated. Was it even a Naan? Wholemeal flour? Who makes a Naan from this? The orange parts showed signs of being well-fired. Blisters? The Bread had not risen, was far from being puffy, hence no big blisters. It was edible, I would manage my usual – half – or thereabouts. This Bread was nothing like anything ever seen previously, anywhere. The Bread Chef’s day off?
Was it a Naan? Exactly what had been recorded on – the pad?
I could tell the bowl containing the modest portion of Boiled Rice was super-hot. Derek had to take care as he decanted.
Time for the ritual photos.
Bread in hand – predicted Derek as he did the honours.
Derek wondered if anyone ever objects to me taking photographs. It’s becoming standard practice for many. As for my fellow diners, they have long been told that their Curry will not taste right unless it has been photographed, by Hector.
Methi Gosht
Topped with a flourish of Coriander, visually, this Curry immediately pleased. There was little sign of the Oil separating. Rich in appearance, but surprisingly light in colour, here was a Masala Mash with Methi, not the Dark Green Mash that one encounters in a Desi Palak. As the Meat was not about to be decanted, the quantity remains unknown, however, the bone count was minimal.
The Seasoning was definitely in the – brave – category. The Spice Level never got above – medium, no challenge here. The Meat was superbly Tender, giving of Flavour. The intensity of Flavour was approaching Bradford levels, there they do – Methi, big style. Still, the underlying distinctive Village Taste was not lost here.
How wonderful would this Methi Gosht have been if accompanied by a light, fluffy Naan, made from the correct flour?
Lamb Desi Qorma
Ginger Strips were the additional Topping to distinguish the two Dishes. Here there was a an Oil presence, but far from excess. Having had this last time here, and many, many times before that, Hector’s take on this gem of a creation is well recorded. Today, a new voice. I did advise Derek that there is one word which does not appear in Curry-Heute:
It was good, medium hot like they said, I could have taken it hotter. Lovely Lamb, I could have taken a Naan as well, still a bit hungry.
Oops, the Hector could have offered some of what would become the surplus. But then, who would want to judge The Village Naan by what was served today?
Derek spotted the oily residue on the base of his karahi. He accepted that this was within acceptable parameters and went on to tell me of a Keema served – in the East – which had an unacceptable slick.
Which word can’t I use?
On every TV food programme, whenever anyone is asked for their verdict, the answer is universal: very ….
The conversation continued. Derek commented upon the fact that I rarely slate a restaurant. I am here to celebrate Curry, not close business down. Though, in the UK, I have probably been most critical of The Village over the years. Abroad is where many horror stories have been told. Abroad, they don’t know where I live.
Do I get preferential treatment? At Yadgar, most certainly, elsewhere, not necessarily. Occasionally, some Bills do get rounded down.
Derek likes to cook Curry. His first mention of Bradford was with reference to Aagrah’s Spices, available online. Not as good as going to Bradford for a Bradford Curry.
The Bill
£35.75
The Aftermath
Mr. Baig, Mein Host, had become involved in the processing of the payment. With two large groups present in addition to the twenty odd that had been initially present I put it to him that he was doing well today. He replied:
Two weeks to go.
To the solstice?