Hector does not rush to visit Nepalese restaurants, too many disappointments. The last encounter at Divine Dosa and Biryani (Las Vegas NV), being a classic example – cabbage, yeuch! Today, Hector has a Big Birthday. The celebrations for the last Big Birthday were held in Musselburgh. On that day, Nepalese food was had at Gurkha Bar & Restaurant prior to the evening celebrations. A Mixed Vegetable Curry! Having just returned from India, the Hector was Lambed-out. Plus ca change.
It was the opperchancity of having Goat Curry which had Marg drive us to Johnstone to investigate the highly recommended De’ Buddha – Authentic Nepalese Restaurant & Bar (12 Collier St, Johnstone PA5). Free parking in the car park opposite, a bonus.
Lord Clive and Lady Maggie of Crawley are resident at Hector’s House for two nights. They have just returned from a trip to the Orient. The menu at De’ Buddha offers a diverse range of Asian Cuisine, would they stick to Ramen, or were they desperate for Curry? I had sent Maggie advance notice of today’s venue:
I want a tour of the herb garden and ice cream chicken on chocolate cake.
Curry did not appear to be high on her agenda.
Arriving just after 15.00, two staff sat in the dining area at the front. Already, the décor was full on. The bar and a further seating area leads to another room to the rear. There, a group of ladies were enjoying their Thursday afternoon.
A waitress brought the menu, this proved to be the Lunch Menu (below), no Goat Curry. My fellow diners were happy to select two courses (£14.95) from this, the Hector secured the a la carte, also below.
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A 750ml bottle of Sparkling Water (£6.50) would be shared by Marg and Hector, pricy. Tap Water pour les autres. Maggie, starting early, added a Green Thumb Shake (£8.95).
A welcome drink was presented, a simple touch, gets everyone onside. I had to ask – sweet pea flower – we were informed by the chap I took to be Mein Host. The staff were proving to be a delight.
From the Lunch Menu, Marg chose – Haggis Bon-Bons and Himalayan Lamb (£2.00 extra). For Clive – Himalayan Chicken Noodle Soup followed by Chicken Chilli. Further strangeness would feature in Curry-Heute – Chicken Tempura plus Chicken Katsu for Maggie.
Restoring order, Hector established the efficacy of the Goat Curry.
Will I see any Peppers/Capsicum – I asked the waitress.
We don’t use peppers – she replied.
This is my favourite Curry House already .- I assured her.
Gurkhas Goat Meat Curry (£19.95) – served with pilaf rice, baby naan and popadoms – was duly ordered.
In the Lunch Menu, Pilaf Rice was described thus – Gurka’s Pilau Rice is flavoured rice cooked with clarified butter, bay leaves, cloves, cardamom, star-anise, almonds, cashews, raisins and sultanas. This accompaniment should make any meal more special. Baby Naan and Poppadoms – would also feature in Marg’s Curry.
Whoever printed the menus here, is in to random Capitalisations, the Hector tries to rein them in.
The three Starters arrived leaving Hector as very much a spectator.
Haggis Bon Bons
Befitting a Birthday dinner, the presentation was a far cry from Hector’s favourite Glasgow-Southside Curry Cafes. Four Haggis balls sat on a platter with a complex garnish – Arran Mustard, Whiskey Mayonnaise (not Scotch then) and a side of Peppercorn Sauce. Marg offered me one, but with only four, I felt there was little to spare. Anyway, Haggis tastes like – Haggis, a Dish not served often enough at home. Marg:
4 very small haggis bon bons sitting on a mustard & whiskey mayonnaise with peppercorn sauce in a wee jar. Poured the sauce and enjoyed the combination of the flavours.
Himalayan Chicken Noodle Soup
When I see a bowl as empty as this, I wonder what might have been. Would a la carte have commanded more? Still, there was enough here to keep Clive amused for some time. Clive:
Excellent, a very small kick, enough to make it interesting.
Chicken Tempura
Yes, Maggie is just back from Japan. A small portion of Chicken in Batter, not dissimilar to Pakora one might argue.
The table cleared, there was but a short wait for the main courses.
Gurkha’s Goat Meat Curry
I shall always prefer Curry and Rice to be served separately. A half plate of each, a manageable amount of Rice, but a slightly disappointing volume of Curry. Rice & Bread, the two small pieces of peely-wally Naan should suffice. The Poppadoms were sent across the table to Clive who felt he required a shovel for his meal.
Dark, and decidedly Thick for a Nepalese Masala, this Curry looked superior to what was feared. The first dip of Naan into the Masala took me by surprise. A South Indian, Peppery, slightly Smoky, Flavour came across. This I simply had not considered as a possibility at the point of ordering. On mixing the Masala with the Rice, I found the Basmati to be firm, a couple more minutes of cooking required here. Plain Basmati, so what happened to the wonderfully described – Pilaf – the menu had promised?
The Meat, cut into what I can describe as – medium-sized – pieces, did reach double figures. Enough, and importantly, it wasn’t – Lamb. There was not a huge amount of flavour coming from the Goat, on-the-bone would have been so much better. Soft, not giving back any sense of Spice, typical of any Mainstream Curry House. Brown Meat without personality, it could have been anything.
The Masala had a medium level of Spice, the Seasoning below the Hector idyll. However, in a South Indian Curry, the Peppery Flavour can override the need for more Salt. Back to the Naan, a Buttery Flavour was noted.
Having mixed in the Coriander Leaves and the Ginger Strips, these came into play late on in the eating. Curry Leaves were set aside.
Taking my time, all was eaten. Enjoyed, yes, but maybe the Curry did leave me feeling a bit underwhelmed.
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Himalayan Lamb
Very similar in appearance to the Goat Curry, slices of Garlic mixed through the Masala was the clear difference. The same accompaniments, and again, where was the – Pilaf? Having sampled a Soupçon of the Masala, this did taste markedly different to the Goat Curry, definitely Sweeter. Marg:
The Himalayan Lamb arrived with rice, a small naan & poppadom. The lamb was very tender and the sauce was full of flavour with a slight sweet taste. The rice only had a few raisins, but I was expecting bay leaves, cloves, cardamom, almond, cashew, saffron. Overall, a very pleasant dish.
Marg had raisins.
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I still don’t know what the following two Dishes are doing in Curry-Heute, but it was their choice, so here we go.
Chicken Chilli
Pan-fried Chicken served in a sauce with Onions, Tomatoes and Mixed Peppers, who let them in the house? The half plate of noodles was commensurate with how the Curry was served. It appears that Clive has returned from the Orient, his appetite for Ramen maintained. Clive:
My only criticism, the chicken to noodle ratio. Not a lot of chicken, four five lumps, not a lot, but what there was, exceedingly good.
Chicken Katsu
As with the previous creation, the sort of thing the Hector could knock out in ten minutes. Chicken and Rice, preparing a Curry takes much more time and skill. Maggie: Presentation was thoughtful, good portion size. Chicken was moist.
Rice was starchy and the katsu sauce was bland and soupy.
The Bill
£82.25
The Aftermath
The Calling Card was presented to the waitress.
Would you like to meet the Chef?
Moments later, Chef Rabi came from the kitchen, after ten minutes talking – Curry, there was the mandatory photo.
De’ Buddha has been here for some two and a half years, not the former Ashoka as someone mooted later this evening.
Rabi told me that he sources all their Spices from Nepal, and of course, grinds his own Garam Masala. De’ Buddha also grow their own Herbs, Maggie was duly summoned.
In two weeks, there will be an extended Curry menu. Bronze plates will be introduced. This is how they eat in Nepal.
And so Maggie and Hector were led through the outdoor area to the Herb Garden. Being late spring, shoots were just emerging, on to the greenhouse. Home-grown Coriander, now we’re talking. No Methi?
Chef is a farmer – was Maggie’s observation.
With an 18.00 rendezvous back in the city, there was no time for the ice cream chicken on chocolate cake.
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2026 Menu
Lunch Menu
