A Monday lunchtime in Glasgow, options for Desi Curry are frustratingly limited. A third visit to The Wee Dhaaba (17 Elder Street, Govan, Glasgow G51 3DY) was the choice. On visit #1, the Lamb Karahi (£12.00) impressed. On visit #2, the reaction to the Methi Aloo Gosht (£9.50) still puzzles, Hector’s palate may have gone awry. Today would be another challenge, whatever the bug that has been acquired, bunged sinuses are once again limiting the full functioning of the taste-buds.
Marg would join me, but not for Curry. I had promised the ladies at The Wee Dhaaba that I would bring Marg for coffee one day. Today was that day, however, once again, the opperchancity to have Masala Tea would not be resisted.
Arriving at 14.00, three young chaps were dining in the corner table to the left of the open door. Here, the mature chap, the father of the family and Chef (?) had sat previously, there was no sign of him today. The young lady who served me on visit #1 was manning the show.
A return to Lamb Karahi was envisaged, alas this was sold out. If this excellent Curry sells so quickly, why had making more not become a priority? Without a moment’s hesitation, Methi Aloo Gosht was ordered. Spice Level was discussed, I chose seven on a scale of 1 – 10. Today a Paratha (£2.50) to accompany, Tawa was described as giving a softer outcome than Tandoori.
One should suffice unless it’s the size of a Malabar Parotta.
The latter term was not recognised, I promised to show a photo later.
Served whole please – was later added when I saw the chaps being served their Bread cut up in a basket.
Marg had studied the cakes etc. on display: Desi Karak Chai (£3.00) and a Cookie (£1.50) became her modest order.
The Masala Tea was served in a paper cup, surely when sitting in, crockery could be made available? But then, a certain international coffee chain cannot manage this.
Marg enjoyed her snack:
I found it hot and refreshing, I avoided adding sugar as I had a white chocolate cookie to eat as well.
The wait for the Curry was appropriate.
The Paratha was a good size. With my preference for all-purpose flour over Wholemeal Flour, this was the only negative. Suitably layered, soft as promised, and buttery, this was a fine example of the genre.
With Marg’s help, all but a scrap would be consumed.
Methi Aloo Gosht
As nobody has ever challenged the Curry-Heute classifications of Methi Gosht, I’ll stick with it. There are typically two ways of preparing this Herb-rich Curry. One either adds the Methi to a prepared Masala, which I favour, and as was the case here last time, or one prepares a mash of pulped Herbs and adds Spice. Today, another interpretation: not a Herb Mash but a Meat Mash, such was the dominance of the pulped Lamb on the plate. I’d rather this than the Herb Mash but correspondingly, the pieces of Meat were super-soft, also approaching pulp. The Potato would therefore be the significant solid on the plate.
Last time, the relatively cold Tarka Rice (£3.00) took the edge off the Curry, this time I was eating straight from the plate. Imagine the shock today when my top lip registered something cold, as in seriously cold. Surely this was not microwaved Curry-ding? I quickly sampled other parts, warm to hot registered. I had no choice but to send it back for a reheat. Meanwhile, the Paratha gets cold.
The explanation was simple – it’s the Chillies!
The Chillies had been added at the end, just before serving. These had come straight out of the fridge, a lesson for the kitchen to learn.
With the eating resumed, unsurprisingly, there was a big Chilli blast. The combination of this and the dodgy taste-buds, meant I wasn’t getting the hoped for Methi blast. The small pieces of Potato did not appear to have absorbed the Flavour from the Masala to the full extent as per last time. The Seasoning in this Curry was at an OK level, still, I wasn’t tasting very much. There was nothing not to like, one just hopes for so much more. As I compared this Methi Aloo Gosht and the previous one had here, the overall appearance of today’s offering resembled a traditional British Meat Stew. A puff pastry lid would not have been out of place.
The Bill
£16.50 Card payment accepted, as before.
The Aftermath
As promised, I showed a photo of a Malabar Parotta as served at Banana Leaf.
We call it Laccha – was the reply.
We all learn something new every day.
Curryspondent Peter is keen to join Hector at The Wee Dhaaba and sample a bespoke Lamb Desi Korma. After two, not so wonderful visits, I may leave them alone for a while.
Meanwhile, a reported encounter with a taxi driver at the end of last week, has resurrected an interest in New Cafe Reeshah, but – Takeaway only – was advised. A strange recommendation. I left them alone six years ago after the disappointment when it changed hands. By now, they should have their own identity.