We don’t care if it’s the first act of Henry V… (Blazing Saddles)
22.00 on a Saturday night, and having travelled home the slow way from Crawley, the Hector required food. Spice India (133 Riddle Street, Clydebank G81 2DH) have the misfortune to be the closest source of Curry to Hector’s House and it’s within walking distance.
Misfortune? Spice India is very much a Takeaway which caters for the masses, well they have to. The creator of Curry-Heute always hopes for, nay demands, better. The issue? Having dismissed the Curry which the Hector shall never order: too many Dishes feature Capsicum/Peppers. Ballast, a Flavour contaminant, a viewpoint held by many a Chef, and Hector has engaged a few, but evidently not at Spice India.
Opened in 2022, the Hector has only managed three recorded visits. The first saw Lamb Mirchi Masala, a tangy Curry, a full Achari could have been better. The following year, Lamb Achari Balti which sneaked in Capsicum when the given description had not admitted its presence. Last year my only Curry-like purchase was Vegetable Pakora. There has been at least one visit for a late night Donner, not Curry so not posted here. However, late night is another issue at Spice India, they are oft observed to be in shutdown mode long before the advertised 23.00.
My first question was to confirm they would still cook me a Curry. Then it was a matter of what to order. Tikka Lamb I do not want in a Curry. I love Lamb Tikka, simply pouring a Masala over it does not make – Curry. This left Popular Dishes – Lamb (£9.99), though I did consider Aloo Gobi (£7.99), that would have avoided a lot of tension.
Let’s go for it:
Why does your Karahi have Peppers in it?
Mein Host, trained in Delhi, assured me this was a key ingredient. He may as well have waved a red rag.
I bet you £100.00 there is always capsicum in Curry.
I showed the him the rotating photos of Karahi Gosht in the – About – page in Curry-Heute.
Can I have £100.00 please?
On recognising Punjabi Karahi, the claim was clarified as – Delhi.
I showed photos of the Curry I had in Delhi, not a sign of Capsicum, but unfortunately no Karahi. If he was right I would have avoided it.
Mein Host went on to describe his Delhi training, did I detect a sense of despair that the UK masses keep ordering Patia, Korma, Jalfrezi, et al? Another key moment – he advocates 90% of the Salt typically used. Cue the Hector mentioning – Karrah – a term with which he was not familiar.
Fundamentally, we have a chap who advocates the inclusion of Capsicum and minimal Seasoning. Maybe Hector was at the wrong movie, our views on what makes – Curry – are contrary. In future, the walk across the city boundary to New Kismet Tandoori may be called for. Wee Nippy can’t stop me now!
Start again. I drew his attention to the description for Tikka Chilli Korma (£9.99). A Korma with Chillies, it was as soon as I mentioned Desi Korma that Mein Host recognised me. The assistant, who was doing the actual cooking, became involved. He suggested Lamb Bhoona (£9.99), agreed. A Mushroom Rice (£4.00) would accompany.
I waited the appropriate time. Mein Host took orders on the phone. Do people come out to collect at this time of night? I watched large Mushrooms being taken from the fridge, for my Rice, I deduced.
The Bill
£13.99 Mein Host knocked a bit off. Yay!
Five minutes later…
That the Rice portion tends to match the main course in a Takeaway, always amuses. Two could just about share one portion. I took what I thought I would manage, playing at home, leftovers are not a problem.
Fresh Mushrooms, no great Flavour from these, the Rice lacked any punch. This was not the Biryani quality I have been served at Curry Pot in recent times. I need to get back there.
Lamb Bhoona
Served in a thick sauce – this always ticks a box. I wasn’t expecting this much Masala, a – Soupy Bhuna? The Masala gave off a slight Fruity Sweetness, it’s possible that – you know what – had been blended in. Pieces of Tomato had been cooked in towards the end, this I liked, and they had retained their heat. Careful, Hector.
Nine pieces of Meat, but some were subsequently halved, the largest, quartered. Plenty to eat here. The Lamb proved to be a delight, Tender-soft, despite not giving much more back than its own meatiness. I cannot understand why people order the other Meat option.
The Spice Level built towards – medium-plus. Not a challenge, well pitched, all should enjoy this. The Seasoning, however, was well below the Hector idyll, but then Mein Host had warned me.
Initially, I was not getting anything distinctive in terms of Flavour. This in itself was significant. Having tried every Takeaway in the Greater Clydebank area in the last thirty-plus years, I have long concluded that all the Curry could quite easily have come from the same kitchen. The Clydebank Curry Taste – has long been mentioned in these pages, and it it ain’t wonderful.
Fresh Coriander had been cooked in with the Masala, there was a welcomed Herb blast. Then, unexpectedly, I bit into a piece of Herb shell that could only have been Green Cardamon. Things were taking an upward path.
At one point I thought I might clear the plate, but being at home, no need.
I wondered at how moist the remaining Rice-Masala was for a Bhuna.
The Aftermath
It was only on doing the research for this post that I was reminded that my last ever Curry in India was in Delhi at Rampur Kitchen, it could well have been a Desi Qorma.
Seasoned to perfection, and Capsicum? Of course not!
2025 Menu
