This evening, the Hector succumbed to ordering a first ever delivery Curry. The constraints determined it had to be local, but how to avoid the uniform taste which prevails in Clydebank?
Papa Gill’s (2376 Dumbarton Rd., Yoker, Glasgow G14 0JJ) was not the first choice of venue. Spice India – is the closest Takeaway to Hector’s House. They have not exactly overwhelmed in the two visits soon after their late 2022 opening.
Closing early doesn’t help.
Having braved the elements, the walk proved to be a waste of time. The menu was nothing but a list of Chicken Curry variants with no obvious Lamb equivalent. Lamb Curry (£10.50) or Lamb Korma (£10.50) was all, I left, shaking my head.
On the day after wee Jimmy Krankie shed a tear at the Covid enquiry, I could have continued the walk across the city boundary, denied during Lockdown, to fetch something decent from New Kismet Tandoori. Ah the elements, no thanks.
Back home, a New Kismet Tandoori delivery was considered, however, many Dishes were not available. Let’s try Papa Gill’s, only the thirteen years since I last crossed their threshold.
Lamb Garam Masala (£7.95) and Special Fried (£4.50) was the Order.
The Garam Masala was described as being – cooked dry – and appeared to include no nasties. The proforma permitted refinements, an opperchancity to add – No visible peppers/capsicums.
The Bill
£15.95 This included a 50p service charge and £3.00 delivery.
A forty five minute wait was stated with the confirmation. Time to salivate, but Hector’s taste-buds had already been titillated today.
This afternoon, the first ever attempt at making Samosa, a Marg favourite. Marg was out this evening at a Scottish Sports Dinner, she won an award. Marg wins trophies/awards. The Hector was amusing himself in the kitchen, the results were – garbage.
Lessons learned:
Demonstration videos on how to fold pastry must use sleight of hand.
Sources may claim that filo pastry sheets make decent Samosa, they don’t.
Coriander which has been frozen for months is horrible.
Otherwise, Hector has been treading water this week, waiting for the reopening of a certain Southside venue. Next Monday, 99.9999% certain – we shall see.
The Curry arrived timeously. Two containers, the quantity of Rice matched the Curry, a self fulfilling prophecy was already developing. The Rice contained fresh Mushrooms and Onions which may have been partially caramelised. The Rice itself appeared to be no more than Pilau, Vegetable Biryani this was not.
A – soapy Clove – Flavour came off the Rice not a good start. I quickly identified and isolated the source. The Onions, I may as well as had Capsicum.
A pile, reminiscent of – Klingon Gagh – was assembled at the edge of the plate. Not so Special Rice then.
Lamb Garam Masala
A Dry Curry indeed, the Masala was as Thick as can be. The ratio of Meat to Masala was commendable, this was not a Soupy horror show. As one would expect in a West of Scotland Takeaway, the Meat count was well into double figures, and each piece was large. Ordering Starters, two could easily share one such Curry portion.
There was Spice, sliced Green Chillies were in the mix. Despite having a – kick – it was apparent that this Curry was lacking complexity. Depth of Flavour was reported missing. Needless to say, the Seasoning was way below the Hector idyll.
The Lamb itself was dry, and was giving little back. The irony, more Masala would have helped. Topping up the plate with the remnants from the foil tray, things did improve matters. The extra ten minutes of Lamb sitting in Masala had made quite a difference. Garam Masala, something more complex was coming through, albeit there was a sense of detachment. Note the absence of an oily residue. Maybe, deep down, I was missing the benefits this provides.
Mainstream Curry, this is what you get. Expect no more.