Hector finds himself in Aberdoom,, the land where Indian Bread is charged as if made from gold-dust, c.f. Hector’s Ten Curry Commandments. Despite house prices plummeting, thanks to the Oil Industry being shackled by green politics, restaurants still charge as if they deserve a premium. However, Marg and Hector were once more treated to Graeme’s hospitality and home-cooked Curry.
A Beef Curry was announced, however, I put in a bid for Daal which has featured in these pages previously. Graeme’s Daal is consistently sound; what would turn out to be a Beef Bhuna was cooked to a recipe Graeme has been using for decades.
During the preparation, the Hector kept his nose out of the kitchen. Copious Onions were heard being chopped, it was only when all was in the pot that the – for the record photos – were captured.
Around 19.00, Marg and Hector were invited through – to dine.
Boiled Basmati would form the principal base for Hector’s plate. Poppadoms and Naan had been bought in for the occasion, the former ignored by this commentator. Both Kath and Graeme were of the opinion that the Naan had been over-watered before reheating, the half I took was as good as one can expect. Light and fluffy, no problems here.
Having taken our places, so Marg began to describe our recent Curry outings in both Athena and Roma, and in particular, the Hector’s new dress code. There was much amusement when the said – bib – was produced. Michelin Man perhaps, but all agree, this is practical.
Daal
Daal is a Dish which the Hector usually only has in a Buffet scenario, unless someone is keen to share a Side of Daal Makhani. There’s a Dish which is overdue another appearance in Curry-Heute. Possibly more than a billion people have Daal daily, some as their staple diet as observed, first hand, in India.
What makes Graeme’s Daal a standout is the thicker consistency – properly chewy – is how he described it. Why is it runny elsewhere? – posed Graeme. To eke it out, was my conclusion.
Pitched at no more than a medium Spice Level, there was a worthy, earthy Flavour. Scooped on to the Naan, this provided a diversity to the meal. For Hector, more Seasoning could have been the only improvement.
Beef Bhuna
The dark, thick Masala is why – Bhuna – has been been applied to this creation. Graeme admitted that he may have reduced it more than planned. With no Whole Spices, Curry-Heute will not recognise this as – Desi – despite being cooked at home. Instead, as smooth Masala with no sign of the known Onion content. Blended? I didn’t ask.
Is there Coconut? – I did ask.
Apparently not, again, down to the reduction, but there was a hint of – smokiness – in there. Despite watching sweat develop on Graeme’s brow, I would describe the Spice Level as no more than – medium-plus. For once, Marg did not emit here – it’s spicy! – cry. Here the Seasoning was closer to a la Hector.
Tender Beef, and after my recent – chewing-to-infinity – experience at Pak Tikka Shop – Grill House (Athena), a welcome change from Mutton. Marg:
I really enjoyed the rich flavour of the sauce as well as the tender beef. It was spicy and earthy and I kept going back for more. The daal was tasty and gave moisture to the whole dish. Overall, the meal was excellent.
Three diners had stopped eating before the Hector had cleared his plate. Graeme’s appetite sated, I took more Bhuna, leaving but a few pieces of Meat. In time, the somewhat reticent ladies took care of this. The leftover Daal would live to fight another day.
The Aftermath
Marg mentioned Chai. Kath and Graeme, having been to India recently, have acquired the taste. Graeme was set to work again. Twenty minutes later, the milky tea was produced. As always, Hector passed.
Graeme has asked, more than once, why the countries, cities, Curry Houses in Curry-Heute are not alphabetical.
They are arranged – Geographically – closest to home first, then around Scotland The significant exception: Deutschland being the second, it’s a Curry-Heute thing.
And, Graeme, there is a search box at the top right on every page.
It was beef madras!
Hector replies:
If you say so, Sir!