Glasgow – Chimes of India – The Return : The Curry-Heute Test

First visited two weeks ago, – the return – to Chimes of India (914-916 Sauchiehall Street, Finnieston, Glasgow G3 7 TF) should have been sooner. There was just the matter of the – Curry overdose in Lisboa – in the interim. Today was the last opperchancity to have Curry with Dr. Stan for some time. At 08.15 this morning, Chapatti John decided to join us, not that the Hector was taking calls in the middle of the night.

The 13.00 rendezvous was put back to 13.20. Alighting at Exhibition Centre (Finnieston), Hector found himself taking the westward alternative to Minerva Street, hence walking along St. Vincent Crescent for the first time since 1978. A year remembered, a story untold.

Vini, Mein Host, greeted from the kitchen as I stood mid room. Following a shake of hands, the Hector chose a corner table from which all could be surveyed. Window table declined. Menus were brought, a 500ml bottle of Sparkling Water (£1.60) ordered. The chaps arrived momentarily, in the interim, Vini thanked me for my #1 review of Chimes of India. Three people have been here as a direct result of my favourable findings, that I know of. I also managed to get Ruo do Benformoso into the conversation. Hector recommends a Curry, city-break to Lisboa, indeed many like minded people enjoyed a potentially rewarding evening there this very week.

The Curry-Heute Test : you impressed me significantly last time, can you do so again?

Thus, Hector was back for more Desi Lamb on-the-bone (£11.95) with the already celebrated Mushroom Rice (£3.80).

Both Dr. Stan and John were almost sold on this, but decided to go their own way which is better for the Curry-Heute coverage of the menu.

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Vini brought Poppadoms with the promise of accompanying Dips. Spiced Onions and Mango Chutney duly arrived. Complimentary of course, as The Curry-Heute Campaign advocates. This simple touch keeps everyone onside, maybe a certain Mr. Dessers should come here.

A Chef was sent from the kitchen to take the Order. Dr. Stan opted for Lamb Saag (£11.95) with Mushroom Rice. Chapatti John would limit his initial Bread intake to three, a fourth Chapatti (£1.50) could be ordered as and when.

Without denigrating the maestro, Chapatti John still insists that Chicken Curry is to be taken seriously. Chilli Garlic Chicken (£10.95) was ordered but only after discussion with Chef established that South Indian Garlic Chicken (£10.95) would be – sweet.

South Indian Chilli Garlic Chicken is Chapatti John’s favourite Curry at Madhras Dosa along the road. Hector has to ask: without the Garlic, what’s left?

Two cans of Ginger Beer (£2.95) completed the Order.

Hector’s Poppadom intake was minimal, the chaps took care of the pile of three. Customers came and went, Takeaway too. Chimes of India opens at lunchtime at the weekends only. Fridays are under review, and likely to be withdrawn, I was told later when I tried to make a booking for Thursday afternoon. It looks like Hector will be limited to Saturdays in future.

The three Chapattis disappeared in an instant. I don’t know how he does it. There was nearly a fourth, however, Hector offered a distraction. The Mushroom Rice was as good as anything served anywhere, better probably. The fresh Mushrooms complemented the lightly Spiced Rice, the perfect accompaniment? And there are those who cannot stand Mushrooms.

Strangely, John was keen to sample the Rice:

The Mushroom Rice is fantastic! – he declared, very strange.

Having taken a Hector portion of Rice from the bowl, 121 grains remained. I offered these to John, and so the fourth Chapatti never happened.

Chilli Garlic Chicken

I note there is no equivalent Curry here in Lamb. Two Ginger Strips and a threat of Coriander topped a dish that was clearly dominated by the Meat content. The ratio of Chicken to Masala was favourable and befitting of the Bread accompaniment. The Masala appeared to have been blended and had a decent level of viscosity.

With John sat to my left, that was the last I saw of his Curry. Finished first, Vini asked John if he would like another Chapatti, Rice? To do what with, I wondered. Praising the portion size later, John did add:

The balance of heat and flavour was perfect. The Chapattis as good as you get, ideal size.

Desi Lamb (on-the-bone)

Last time, a whole split Finger Chilli, this time, a pair of equally menacing Red Chillies sat atop. And there was a Finger Chilli buried in there too. One can therefore in effect, adjust the Spice Level of the Curry to one’s taste.

Is that a bit soupy? – observed John.

It’s how it is – was the reply.

Curry comes in many guises, this Desi Lamb, I feel, is a fine example of the – Indian – genre. I’ve had a few. Two in-laws are presently in India. Graeme sent me photos of his – Indian Curry – complete with the dreaded Capsicum. The – BIR – culture has spread east. Today, the Desi Lamb had no Capsicum, not even the trace that was present in visit #1.

The Meat and Masala were arranged on top of the Mushroom Rice, spot the Sucky Bone. The overall quantity on the plate matched the Hector idyll, there would be no wastage. Whole Spices ware revealed: Green Cardamom, Peppercorn and the mysterious piece of Star Anise which took some identifying last time. The pedigree was established, this is not what one is served in a Mainstream venue.

The Seasoning in the Masala was a la Hector once more. Too many Chefs will not go this far. Khara! – without Salt there’s nothing. Creating a Masala with this depth of Flavour takes skill, no matter how hard the Hector has tried, one never produces this. In time – Cloves – stood out on the palate, but today no – Kabana – moment.

The quality of the Lamb was apparent once more, as Tender as Lamb can be without being on the edge of pulp, glorious. The leftover Masala was added sooner than is the Hector norm. Having applied a bit of stirring, any sense of soupiness was gone.

The Mushrooms added the required – Diversity – full of Flavour in their own right, what are they doing to achieve this?

The Curry-Heute Test : Curry and Rice, such a simple concept, this was as good as it gets.

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Lamb Saag

On visit #1, the Hector had something to say about this Curry, no way was it ever going to be ordered by this commentator. The description is too Euro-Curry as – with a dash of cream – suggested. The photo I find disturbing, I’ll let the reader work out why. Was that Tarka under the Ginger Strips, it doesn’t look like Chillis.

Having mixed the Curry with the Mushroom Rice, the subsequent photo proved to be no more appetising. Each to his own.

There were no – Mmmms – as the good doctor ate, unusual. As with his fellow diners, every morsel was eaten. Dr. Stan’s verdict:

It was lightly spiced, a creamy, spinach flavour. Lovely, tender (meat), not a spicy Curry, but very good. Not the usual Lamb Saag served, it’s different.

Indeed, Herr Doktor, it wasn’t the nearby Akbar’s Punjabi/Lahori interpretation, but then Karahi Gosht & Spinach is a different species.

Three diverse Dishes, our appreciation was expressed. Vini offered/suggested Coffee, declined. Next time I know it will happen, I made a booking for next Saturday, ladies to be present.

The Bill

Having taken his leave soon after he had finished his meal, John had paid (£18.40). £37.05 remained.

The Aftermath

Vini summoned his brother – Chef Sharma – from the kitchen. Another warm greeting and handshake. Hector does his best to celebrate quality Curry via Curry-Heute.

Walking towards Charing X whilst enduring the winter conditions, a young Indian chap said – hello – as we passed each other. Being recognised north of the river is quite unusual. Banana Leaf? I may confirm this soon.