Hi, Hector. I would love for you to sample the food at Cafe Sizzler, 351 Paisley Road West, G51 1LX (Glasgow, South Side). I love this site!!
Nadeem emailed Curry-Heute last Thursday, six days later here I am, Curry by Invitation.
I showed the Calling Card to the Lady (whose name I never caught properly) behind the counter and asked for Nadeem, he was serving a customer. On completion he came over – Hi, Hector! Hands were shaken, the introductions and the welcome completed.
I was given a Menu and took a seat. At the table it was made clear that this is a Self-Service set-up. There was a 20% surcharge on the quoted prices for sitting in, so it goes. I had studied the Menu on-line before arrival and was swithering about the Lamb Karahi complete with Onions and the Dreaded Capsicum. I decided to see what happened.
Nadeem took the order. Lamb Curry as Dry as you can make it. I decided not to make further requests re Methi and Seasoning, let’s see what comes. A Vegetable Paratha to Accompany and a Seekh Kebab to start. Moments later the Spice Level was verified – Hotter than Medium. No Sparkling Water was available, and as I was not particularly thirsty I passed on the available choice of Soft Drink. I helped myself to a plastic fork and napkins.
Whilst I waited I took in the scene. The Takeaway Business was quite steady. A group of four ladies sat in the corner having – Curry and Fun. I estimated Cafe Sizzler can sit thirty or more, comfortably. There is a spacious air to the venue, one could not help but think back to the days when Neil and Hector would enjoy the occasional pint of McEwan’s Export in these premises, but strangely as I recall, never on Match Days.
The Seekh Kebab was accompanied by two pots of Spicy Dip and a Salad. The Salad had Pickled Chillies and Green Olives, always a welcome sight. I pondered at the Kebabs, too light for Lamb, too dark for Chicken. The plastic fork was too flimsy to cut through, Fingers! The interior took me back to Lamb. Great Spicy Kebabs with Cumin coming through. Most enjoyable. Am I allowed to write – Finger Licking Good?
High above the Counter is the following Philosophy:
Don’t confuse your path with
Your destination Just because
it’s stormy now doesn’t mean that
you aren’t heading for sunshine
The capitalisations are certainly in keeping with Curry-Heute, excellent!
The Chef, Mohammed, came from the kitchen with a tiny bowl and a long spoon. I was invited to sample the strength of the Masala. Impressive or what? That he did so again for the next diner impressed more. My co-diner declined the sample. He was served with a much Darker Curry than was about to be presented to Hector.
The Lady brought posh napkins and proper cutlery. The Curry and Paratha arrived. First impressions of the Curry was – It looks fine, maybe a small portion? The Paratha impressed immediately. It was the largest Paratha I have seen. It bordered on Flaky, only Coriander leaves were visible as the Stuffing. This was as good a Paratha as Hector has enjoyed, more to come on this…
Dipping the Paratha into the Masala, a treat. There was a subtle underlying Sweetness with the Flavour of Cloves dominating. The Seasoning was fine. Curry with taste! – what Hector seeks. The Masala was Thick with Onion and Tomato, a good mash. The reddish tint down to the Tomato, no colouring used. The Lamb was as Tender as one would hope for. More pieces of Lamb revealed themselves, eight or more, the steel karahi had depth. A decent sized portion. Yet another interesting interpretation of Curry. The posh cutlery was never used.
In the middle of the Hector Curry eating ritual, The Lady came across to ask the courtesy question.
Is it safe to ask how’s the food?
It’s safe!
The Aftermath
Nadeem says they have been in operation since the end of 2013. They have altered the layout to make it more spacious. Since Nadeem and Uncle Mohammed have began working together great plans have been hatched. Nadeem then revealed that the Menu is currently being updated, a range of Desi Dishes are planned. I suggested that they invite me back when these are available.
Nadeem was interested in what was my favourite style of Curry and my favourite venues. The top right of the right hand column reveals my Top Rated Glasgow Curry Houses, the drop-down link under the banner gives the Recommended Curry Houses from far and wide. I then mentioned Methi and Karela as being my favourite add-ins. I was asked about the volume of traffic on this Website. 20.000 Hits a Week appears to be the norm currently.
Mohammed came out from the kitchen for a further chat. He told me that he had prepared the Paratha by mixing the Vegetable content in with the Flour instead of making two Layers with the Stuffing in the middle. This explains why only the Coriander Leaves were visible. A great way to make a Paratha. I described my best ever Keema Paratha and how the pieces of Minced Lamb were spread as individual particles across the Bread instead of the less desirable Donner Effect that the majority appear to serve. Mohammed was keen to know that I had indeed enjoyed the Curry, well of course.
I hope to return soon. Perhaps Karahi Bhuna without Capsicum, Karahi Karela Gosht? Methi Gosht on-the-bone?
Hector is available to review any Curry Venue by Invitation,
contact: Hector@Curry-Heute.com
Meanwhile below are some more extracts from the current Menu.
