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Hector had a cunning plan. Working the three days of the Glasgow Real Ale Festival (G-RAF) presents three Curry opperchancities near to the Briggait. Chef Khalid at Chilli Thrill (35 High St, Glasgow G1 1LX) promised Hector that given a day’s notice, he would cook – something special. Chilli Thrill would be visited this evening on my way back from Bombay Bad Boy (279 Gallowgate, Glasgow G4 0TR) where hopefully the Staff Curry would be available.
Taking my break at 18.00, I headed up to Gallowgate passing the Billy Connolly Muriel (sic). At 18.15, once again I found flashing lights and the shutters down. Bombay Bad Boy does not open at the advertised time of 16.00, so when?
Rather than just announce an intention to dine at Chilli Thrill, I decided to explore more of their Menu. In April, the Lamb Karahi was acceptable, Hector had been promised better.
The – Bread Chef – greeted me as – Chief – when I entered. I took a seat and studied the menu.
The – Authentic Dishes – (£8.50) looked promising. I decided upon – Krella Gosh – and a Spicy Nan (£2.75). Sadly no Karela was available. Meathi Palak Gosht (who prints these menus?) was the fallback. At this point Chef Khalid came out from the kitchen to greet.
Do you have half an hour? – he asked me – I’m going to make Keema.
The offer had to be accepted, a Vegetable Pakora (£3.50) would pass the time.
Moments after retaking my spot, Bread Chef brought a polystyrene container with twelve large pieces of Pakora and an Interesting Dip. A few streets away in the Merchant City, one can only speculate with horror as to what this would sell at.
The Pakora had a good Spice Level. As is the custom, it appeared to be double fried, unlike the very fresh Vegetable Pakora served at The Curry of India (Wroclaw) some ten days ago. Twelve pieces of Pakora (large), quite a challenge, I enjoyed every one.
Bread/Rice was finally mentioned. I decided a single Chapatti (£0.80) should suffice. Bread Chef went off to do his bit.
On studying the menu, Keema Allo Mirch was first in the list of – Authentic Dishes. I wondered if Potato would therefore be included. Mirch is Chilli, for those who do not speak every language of the Indian Subcontinent.
At 18.50, a brown paper bag and a massive plateful of Curry were presented.
I made you two Chapattis – declared Bead Chef.
I’ll probably only manage one – was the measured reply when I opened the bag to find two huge Chapattis. The Chapattis were made from Wholemeal Chapatti Flour, substantial would be an understatement.
Keema
There was no Aloo, however, there were plenty sliced Green Chillies of the large variety. Onion was visible too, well cooked in. The Fresh Coriander was a welcome sight, one can never take this for granted as was proven at Koh-I-Noor (Largs) last weekend when Parsley was the garnish.
The Keema was piping hot, this is how food should be served. The Earthy Flavours registered from the first intake. Without cutlery I was using the Chapatti in a near traditional manner. I decided to see how far I would get before asking for a fork.
There was a big Spice Hit which was multiplied when a Chilli was encountered. The Seasoning may have been a tad below perfection. The Overall Flavour was distinctive, not the norm. I recognised that which dominated, but couldn’t name it. I concentrated on the eating, not the analysis.
Having used the Chapatti as my spoon, I realised I had eaten way more Bread than I normally would have, I was not even at the halfway point point in the Keema. I fetched a plastic fork, the Bread was abandoned, the second Chapatti was going to Hector’s House, as would half of the Keema.
Chef Khalid came out to check on my progress. He was happy that I was enjoying his creation. I told him I would be taking away quite a bit.
The Keema was way better than the very Mainstream Curry which I was served in April. I would certainly like to try more from the – Authentic Dishes. Bring on G-RAF 2020.
The Bill
Bread Chef was doing the tally, he nearly forgot the Pakora. He mentioned a number which was higher than eleven.
Make it ten Pound – said Chef Khalid as he approached the till.
Hector is never ashamed when a Bill is rounded down, there has to be something tangible for the time spent promoting Curry.
The Aftermath
Walking back along Trongate, the full Flavours of the Curry were still firmly on the palate. Cinnamon – came to mind, but perhaps tempered by Clove. Chef’s secret.
You’re the Curry Guy! – is how Hector was addressed by a handful of customers at the Foreign Bar (Bieres sans Frontieres). The Calling Cards were given to a few chaps this evening. The Curry Houses within a ten minute radius of The Briggait may do well this weekend.