Not only is it the day of Eid Mubarak, today is cause for other celebration. The Curry at Handi by Darbar (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ) marks the 1200th review of Curry in Scotland on this extensive Blog. Oops, I initially saw this as 2000! Maybe Specsavers is calling. England #500 is certainly on the horizon.
More than just a Glasgow Curry Blog – has been the tagline since post #1. Glasgow does make up the majority of the 1200 Scottish reviews, but then there’s over a thousand for the – rest of the World.
With some of The Company away on a trip, why all this travelling (?), there was a later start for – The Monday Club. This enabled Hector to visit Handi By Darbar for the now 15.00 opening. Moiz, Mein Host, assured me that he would be there already for a big order, we could come earlier. It was 14.30 when Marg and Hector ignored the shutters and took the preferred street level table. Moiz and four other staff were on duty. Hector was here for the Lamb Handi Korma, but what size of portion? Marg was not committing herself until she had studied the menu. Her preferred Keema ain’t there. Marg would follow Hector’s lead. A kilo (£32.00) it was, the plan, to take some home for later in the week. Rice is the preferred accompaniment for this Shahi Curry. With Marg hopefully willing to share, there was the opperchancity to have Veg Biryani (£7.95). Curry and an Interesting Vegetable, a special meal. Marg still wanted a Chapatti (£1.50).
Two bottles of Sparking Water (£1.50) completed the Order, for the moment.
Glasses are provided on request.
The shutters were still down as we sat in the reorganised – downstairs – seating area. With three of the four tables set up with cutlery, one wonders why the #1 table was not. The waiter came back to advise that they were out of Chapatti dough, would a Naan suffice? An upgrade.
A chap came in for Takeaway, followed soon after by the lady who was here to collect – The Big Job.
Moiz brought our food to the table. We never miss a photo opperchancity.
The Naan was almost whole. Puffy around the edges, risen, this was surely way better than a Roti?
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Veg Biryani
The Rice was piled high above the rim of the handi. Having taken a plateful, there wasn’t much of a dent in the volume. Marg took a modest helping. Remember, the handi has a false bottom, but still, a decent amount would go home.
Cauliflower, Broccoli, Onions, Peas and Carrots were the Interesting Vegetables, no Potato. Marg was intrigued to find Plum stones, often a feature of a Biryani. Additionally, Black Peppercorns and Tomato were revealed as we ate. No – Curry Sauce – accompanied as was a feature of many a Glasgow Biryani back in the day. We have been educated, but some still expect it.
Moist in its own right, the Rice was Flavoursome, the Carrots al dente. Had I ordered this as a stand-alone Dish, I would still have been looking for Masala on the side.
Lamb Korma Handi
A Desi Korma, Hector’s favourite – Curry – differentiating from – Karahi. Topped with Coriander and slices of Bullet Chillies, it looked the part, but there was more Oil than I would have preferred. Still, one needs Oil. There was sufficient Masala to shroud the Meat served on-the-bone as all Lamb Curry is served at Handi By Darbar.
I took a plateful, Marg was less ambitious. Something approaching a decent portion should be left over.
Having put Spice on the palate when sampling the Biryani, the Desi Korma instantly gave so much more. Powerful, but not OTT.
It’s lovely – was Marg’s opening remark.
When last given the chance of having this Curry at Punjabi Zaiqa (Berlin) last year, Marg took the easier Fish Curry option. Lamb on-the-bone, there’s always a minor protest. Today, no escape.
The Seasoning was a la Hector, Moiz is learning. The Spice was moderate at the start and would build. The extra Chillies were there as and when required.
The super-soft Lamb was close to the edge, maybe some pieces too near pulp. No dental damage today, but with Bones, Cinnamon Bark, and plum stones in the mix, best to take care. #DavidC, if he’s reading this.
As we had both carefully removed the Meat and Masala from the karahi, quite an Oil slick had formed at the base. Good for dipping, but Hector was concentrating on the Biryani, not the Bread.
The Flavours were suitably intense, Clove to begin with, and in time, the – Citrus – would emerge. From the Yoghurt, I have been told. We ate enough, we had left sufficient to make Takeaway worthwhile. Such a satisfying Curry, and to the best of my knowledge, only served in two venues in Glasgow, and both on the same street.
Enter Sir Howard sporting his – Master of Reality – t-shirt.
I had announced my plan to be here for 15.00, Howard decided to make a surprise appearance. Marg and Hector were well underway. Sharing what we had was a possibility, but that would have thwarted Hector’s plan for the day. Howard also planned to take food back to Helensburgh. Two portions of Lamb Handi Korma (£12.00) were ordered, one to eat in one for Takeaway. A Naan (£2.00) and a soft drink completed his Order. Have soft drinks come down in price? Sparkling Water was previously £2.00.
Marg thought Howard’s Desi Korma was more yellow. The Hector wasn’t paying much attention, too busy finishing off the main feast.
Marg’s wasn’t finished, a Masala Tea (£2.50) would complete her meal. Not the version which Moiz has treated the Hector to on previous visits, but the milky version. No further comment. Marg’s verdict:
That was wonderful! An excellent, earthy and tangy flavour, in both the meat and sauce. The Naan was lovely and crisp in the middle, thin, and more like a Roti.
Howard offered a few words also:
These days I struggle with Curry. As indeed I do with other meals. As such, I was worried about joining for the 2000th Scottish review (one day!). In the end, the quality and portion size of the Curry was ideal. Both the sauce and the meat had flavour, and there was a citrus edge. A lot of bones, but the portion size with the Naan was perfect. The last part was that the spice level was also spot on.
The Bill
Marg & Hector’s – £46.95.
Unlike the USA where the price you see becomes inflated, twice, there was a Hector discount. Who pays for – Tea?
The Aftermath
Moiz was away as we departed. Much waving conveyed the level of satisfaction to the remaining staff.
This is year #15 of Curry-Heute, hopefully Hector will be around for the actual 2000 Scottish reviews.