Epoxy Resin, two words which certainly have not appeared previously in Curry-Heute. Until today, I had only the vaguest notion as to what this was, strange floor coverings came to mind.
Unexpectedly, there was a Southside rendezvous this afternoon. This provided the opperchancity for another Desi Curry, so what if I had one at Yadgar yesterday. With Howard due to be part of The Company, I knew he would be up for a Curry adventure.
16.00, Curry, we take what we are given.
The Hector now had to arrange the Curry, the chosen venue: Biryani House (157 Allison St, Govanhill, Glasgow G42 8RY). Something had caught my eye yesterday as we drove along Allison Street, something subliminal perhaps.
With sleep patterns still disrupted, I texted Ahmed, this took place at 06.38.
Ahmed, today I will bring a friend. A special Lamb Cury for two please.
I will admit to a few hours more sleep before my phone was switched on again.
Ahmed phoned me just after noon.
Whilst he was more than happy to cook, he advised of ongoing renovations.
Years ago, five of us squeezed into a space no larger than a cupboard when the late Waris fed us across the street at Desi Cury Palace. In India, and Italia, in particular, Marg and Hector have had Curry in some – lesser establishments – making the Athena Desi Houses feel majestic. If there’s Desi Curry, bring it on.
The ritual exterior photo baffled. Biryani House was no more, the premises had clearly expanded into the premises next door: Epoxy Resin Decoration Designer.
Ahmed was at the door to greet. Lots more shelving random furniture, so be it. Ahmed led us through to the newly acquired unit. At the far end of the room, a makeshift table for two.
Howard and Hector were about to have the last meal under the banner Biryani House. The business, as of June 1st, will be an Epoxy Resin showroom. Ahmed, feels this new venture shall bear fruit. I suspect he was not doing anywhere near enough trade as a Curry House.
Ahmed went out to fetch a bottle of Cola, 26ºC today, liquid certainly required. We were sat at the end of a table with moulds of varying shapes and sizes.
The food started to arrive. I had assured Howard that we would be fed.
First a Salad, a work of art, that even Marg would consider to be mountainous. Not one but two plates of Mayonnaise, topped with Parprika.
A bountiful Salad with Coriander and Lemon standing out. Healthy, but no need to overdose on this.
In our phone-call, Naan had been arranged, however, an array of Bread was forthcoming. The two Roti would remain untouched, wholemeal flour, no need for these when two fine Naan were in the pile.
One Naan featured Sesame Seeds, a Roghni Naan, the other, a Plain Naan. We had plenty to work with here. No Rice, and this a Biryani House, the Hector learned that lesson last time here.
*
Then it was time for the star of the show: Karahi Gosht, served on-the-bone, of course.
Karahi Gosht
The big plastic bucket amused, a reet proper Balti. The Masala was approaching Shorva, but nowhere near as thin. Sucky Bones aplenty, the next half hour was going to be serious fun.
The Seasoning immediately stood out, Whole Cloves, just how much Flavour was this Curry going to reveal?
The Tenderest of Lamb, Meat fully giving of its own Flavour and that of the Masala. This was achieved with only a few hours notice, yet the Mainstream restaurants rarely get this close. The Sucky Bones, why are so many put off?
Visible in the Masala, flecks of Garlic, finely chopped Onions, whole Black Peppercorns, then Howard, sitting in the far corner, pulled out a Plum Stone. This he did not recognise, however, the Hector has encountered these before. This was Desi Curry.
A Medium Spice Level had been previously agreed, this Curry was taking no prisoners.
Having made a decent dent in the volume, instinctively, I stirred the base of the bucket. The Masala was transformed: it instantly became Thicker, more Creamy. Good as it was already, this Curry achieved an even more intense level of Flavour. There was a mutual sense of agreement, today, we had stumbled upon something special, and the likelihood was, it may never be repeated.
Howard can always be relied upon to offer a few words:
It often pays to know Hector Curry-Heute. In addition, trying to be a good person can often lead to positive outcomes. Today Hector was a bit cryptic but that can often unlock interesting experiences. Today was one of those days. The venue was an epoxy resin shop that had been a curry cafe. As if by magic the owner appeared and was incredibly welcoming. After a short while a beautiful salad was brought out. It was followed by ubiquitous bread and Lamb Karahi.
The first taste confirmed something special. The seasoning was at the top end which resulted in a deep and flavourful curry. The lamb was ultra soft. The odd plum stone appeared. I will work out one day what it adds in terms of flavour. The salad dressing tasted of lemon and coriander. Simple but super tasty. The owner Ahmed was super nice and made the whole experience different and special. A very happy experience.
Throughout our stay, Ahmed was on hand to check all was well. He also relayed more about his forthcoming venture. It is only fair that I add this at the foot of this review.
In no way could we finish all that lay before us. Hopefully, the untouched elements would not go to waste.
The Bill
You are my guest – and – I will cook for you any time – were mentioned oft. In Curry-Heute, hospitality is accepted where and when it is felt to be justified, or has been earned. There was no Bill, however, Howard and Hector slipped an appropriate payment under a platter.
The Aftermath
It was made clear that despite the other activities planned for these premises, the kitchen shall be retained, Ahmed still wants to cook. His employees may well have the best staff lunches in the city.
And so for Epoxy Resin, you now know what it is, and where to get it.
Don’t be bashful, ask about being being fed.
If you don’t ask…
