Glasgow – Handi By Darbar – Triple Lock

The third visit to Handi By Darbar (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ) in five days, just lock me in and throw away the keys. Today, Dr. Stan joined Hector in order to reacquaint himself with the Desi Korma – Lamb Handi Korma (£12.00). Hector was trying something else.

Arriving just before the 13.00 rendezvous, Moiz, Mein Host & Chef, was bringing in supplies. He would later quote the outrageous cost of a 20kg sack of Rice, as part of our ongoing discussion about the pricing of the various Rice offerings at Handi By Darbar. Once upon a time, Hector used to purchase the said 20kg, these days, 5kg is a sufficient investment. Never buy (half) kilo bags in a supermarket, a total rip-off.

I’m going to surprise you with my Order today – I advised Moiz before ascending the stairs.

I’ve decided that when on my own, I’ll sit downstairs, otherwise upstairs. People have to know that the upstairs is always available.

Is that your table upstairs – asked Moiz as he joined me and took the order for a bottle of Sparkling Water (£1.50).

My new spot.

Am I the dumb waiter – asked Moiz with reference to my last post.

The stairs will keep him fit.

Dr. Stan phoned me @13.10, he couldn’t see me and so assumed I wasn’t here. As with Monday, – Upstairs!

Right, I think I’ve covered that.

Recalling that he had enjoyed a Mushroom Rice with his last Desi Korma at these premises, Dr. Stan ordered Fried Rice (£3.95). Moiz agreed to add some Vegetables. Vegetable Rice (£7.95) as printed on the menu may have to be reviewed, it doesn’t work for the solo diner.

Today, the Hector was going to try the Lamb Platter (£18.99) which features: Lamb Tikka, Lamb Chops, (both plural), Lamb Handi, a choice of Roti or Naan, plus Dessert of the day. My perception of this was a Thali with minimal Curry, maybe I needed a break. A couple of weeks back, after a period of intense Curry eating, I had considered going – Tandoori. That didn’t happen.

Everything served together – was agreed. Dessert to be chosen later.

In addition to the jug of Tap Water that was provided, Dr. Stan ordered a Mango Rubicon (£2.50?).

Again, methinks there’s another pricing anomaly on the menu here. These may well be fixed on any reprint, but having paid for batch #1, they’re hardly going to be binned. Then we’ll also discover if Kerala (Karela?) Gosht Handi is deliberate.

The modest Salad, with Raita and Chilli Dip was provided once more, hot plates too.

Sitting upstairs, we couldn’t see the flow of Takeaway customers, we could hear the occasional scraping sounds of food being prepared. Today’s wait was nothing like as long as Monday’s when Stewart and Hector ordered – the kilo.

The Vegetable Rice was a mini version of Monday’s Vegetable Biryani (£7.95). Green Bean, Carrots, Peas and Sweetcorn were mixed through the Spicy Rice.

Lamb Korma Handi

Having had the Lamb Korma Handi twice in recent days, I was paying less attention here. Saturday’s – portion – and Monday’s – kilo – are well covered in these pages. There was a – Sucky Bone. Dr. Stan emitted his customary – Mmmmms – as he ate. Every grain of Rice was consumed, the handi itself scraped clean. Enjoyment:

It was very well seasoned and spicy. (A) rich, smooth, creamy taste to it, and the Veg Rice did complement it very well.

I’ll be having that again.

It is cheaper than going to Berlin to visit Punjabi Zaiqa who do the Desi Korma particularly well. November, Dr. Stan?

Meanwhile, across the table, the Hector was taken aback.

A Sizzler

I was not expecting this. Two pieces of Lamb Tikka and two Lamb Chops sat on an iron sizzler plate. Abundant Onions were being cremated, some were already. Had I known this was coming, I would have asked for the Curry to be served thereafter. The precedent set, we all now know!

Lamb Chops, I could eat these all day. With burnt edges, cooked a la Marg & Hector, succulent, tasty, and here the Raita came into its own. The Tikka pieces were regarded as Boneless Chops, perfection. As for the Onions, a Moizzy Marvel.

For a brief moment I considered a future of Marg and Hector sharing a Lamb Platter. Marg having the Sizzler and Dessert, Hector the Curry. Foregoing this wonderful Meat, no chance.

Moiz reckons that 80% of his customers are ordering – Platters. They cannot be making much on this, especially when one sees what follows. Again, a menu adjustment? This time, upwards!

The Naan was served halved, I must remind him, Bread served whole is so much better. Light in colour and Texture, a bit puffy, there were no burnt blisters. The Naan would act as a conveyor, little more. I would manage just over half. Without Coriander & Chillies, not so interesting. Again, maybe there’s room for negotiation here.

I see on the menu – Create Your Own Single Platter (£19.99) – which permits any Curry and two Starters. If my meal today was outstanding value, then what is this?

Lamb Handi

Featuring the standard Toppings at Handi By Darbar: Coriander Ginger Strips and sliced Chillies, there was little to distinguish this from the Korma Handi apart from a more Oily Masala. A sense of Yoghurt having been added was apparent. I decided to stir, thus restoring the Masala and decant so as to see exactly what I had. The double figures Meat count was reached, just. A full portion of Curry then.

Some Tomato Seeds were visible in what I have come to recognise as a Desi Masala. Blending, as done in Mainstream venues, does not create this smooth, Oily Texture. How does one achieve this without blending?

Korma Handi this was not. As has been written oft, one really has to ask what a – Handi – is when visiting somewhere new. By definition, it can be anything Chef wants to serve, but served in this pot. This was a Desi Curry.

Whole Cloves were encountered as in two day previously, yet these did not dominate today. (It wasn’t the kilo!) What was here, a true Earthy Flavoured Curry, the Masala doing its job well. One Sucky Bone for Hector also today, plus a couple more, various. The Tender Lamb was giving of Flavour. The Spice built, today it wasn’t Bullet Chillies that had been added, but Finger Chillies. A bigger bite. The Seasoning was not obtrusive, enough to bring everything else out. As I ate so I knew I was heading towards satisfaction … for the second time today.

As Moiz cleared the table so he noted the unfinished Naan. He concurred with my observation that Europeans have – Curry with Bread – whilst Asians have – Bread with Curry. Indeed, Moiz remarked upon Europeans ordering multiple Mains then sharing Rice and Bread. Marg and Hector in company.

The Masala, not blended, so how?

We don’t blend, it takes hours – to let the Tomatoes/Onions turn to mash.

If Hector was having Dessert, then so was Dr. Stan. Sweet Rice (£3.00) for Dr. Stan, Hector was also given free choice of the Dessert menu. Chocolate Cake (£2.95), otherwise. Is the price of the Lamb Platter sustainable?

As we were having our indulgence, so Moiz indulged us more. Mint Lassi. Made from Yoghurt, Milk and Mint Leaves, a new experience for Hector, and Moiz’s way of getting it out there.

After many years, Hector knows that Sparkling Water is the ultimate liquid accompaniment for Curry!

The Bill

£40.00 Rounded down a tad from the true total, a realistic price for the Vegetable Rice, and an honourable one for the Mango Rubicon.

The Aftermath

There was a photo featuring trainee Chef Moqeeb. Once again Moiz’s father, Qadeer (Darbar Grill) is the mentor.

After this series of visits, to get Handi By Darbar on everyone’s radar, I promised to leave Moiz alone for a while. A trip is looming, so I may well miss the week long promotion that could be announced shortly. Watch this space for an update.