A rainy Saturday, cold and wet, welcome back to Glasgow, Hector. Curry Cottage (91 Cambridge Street, Glasgow G3 6RU) was the most convenient of Glasgow’s Top Rated Curry venues open this afternoon. 2500 steps in the rain was enough, not a day for crossing the river.
Recent visits to Curry Cottage have been on quiet Monday afternoons, finding three diners in situ on a Saturday was therefore not too much of a surprise. The assistant Chef greeted with a warm smile as I entered at 13.40. He was running the show today, no sign of Pratap, Mein Host. This was a pity, I had planed to share the new dedicated page on Curry-Heute for Curry Cottage.
Two mature chaps occupied Hector’s preferred table, what is the psychology of choosing that particular one? A younger chap sat nearer the counter, nobody had food. Had they finished already?
I would soon see Poppadoms, Pakora and Chicken Curry presented to my fellow diners before my Order was taken.
Having tried a variety of Dishes from the menu, today it was the Curry that sparked the interest. Goat Meat (on the bone) (£14.95), is their Desi Curry. I asked for – Desi-Desi-Desi. The former waiter had described the Goat Meat as being the – staff Curry. I was here for something with a big hit, after all, today’s Curry had to follow the outstanding offerings had recently in Berlin and Athena.
Cumin Rice (£4.50) remained the accompaniment of choice. This appeared to cause Chef difficulty, he hadn’t understood. Jeera Rice – I added. That worked. A bottle of Sparkling Water (£2.50) completed the Order. I note the 330ml bottles are cheaper than they were two years ago. It’s a pity Chef brought me Still Water, so no saving then. I only noticed the lack of bubbles on pouring. Why make a fuss, Pratap had treated me last visit.
A complimentary Poppadom and two Dips were brought. The Mango sauce worked, the Mint Raita, not for me. I suspect the Poppadom was also to give Chef more time. There might only have been four of us, but he was having to do everything himself.
In time, the chaps were delaying their exit, the rain was relentless.
When it was my turn to be fed, there was a surprise in store.
A Chapatti was brought too, my first Bread here in two years. Despite a hint of Wholemeal Flour, a proper Chapatti, soft, pliable, but I would barely manage half.
The Cumin Rice remains a sensible portion for one. So a bit pricey then, not enough to share. After the excess of Rice last Saturday at Punjabi Zaiqa (Berlin), at least I knew every grain would be eaten.
Goat Meat (on the bone)
For the first time at Curry Cottage, Hector’s Curry was presented in a karahi. A dinner plate therefore accompanied. This made managing the meal so much easier. Has someone been reading these pages?
I counted eleven pieces of Goat as I arranged the Meat, and half of the Masala on the Rice. The bones varied in size, it’s the tiny slivers that can cause alarm.
The description given for the Blended Masala mentions – rice tomato onion. Rice in a Masala, unusual. Given the presence of the Chapatti, I started with a scoop of Masala.
There was a decent Spicy – kick – but where was the Flavour? There wasn’t much happening here Flavour-wise, the Seasoning was noted as – low. Today, on a certain social medium, I saw someone looking for a Salt-free Curry recipe. Reduce the Salt, reduce the Flavour. Hot food – was noted, this makes such a difference. Other than a Bay Leaf, there were no Whole Spices, though an hour after eating, the customary Cumin Seed would make itself known.
The Tender Meat was giving little back other than its inherent – Meatiness. Having hoped for the – Desi Wow! – this was little more than a bog standard Curry. Enjoyable, of course, but little more.
With the growing pile of discarded bones placed in the Rice bowl, I was down to the last three large pieces of Goat, a comparable volume of Rice, and the remaining Masala. The Chapatti was abandoned. Everything was about to change.
Suddenly, there was an intense blast of Flavour which had simply not registered previously. Had the taste-buds just been woken up. ? No, the Cumin in the Rice was doing its job, as were the Ginger Strips. Goat Meat, Rice, Masala, the synergy was apparent. Had the Chapatti interfered?
Chef came out to ask the lone diner – Good spice?
He had timed that to perfection. Here was a Desi Curry.
The Bill
£23.45 £1.50 for the Roti which I hadn’t ordered, and may have actually hindered my enjoyment of the meal. Why make a fuss? It gives me more to write about. Also, the struggle to get the card reader working. These devices do need charging.
The Aftermath
A fond farewell from Chef. Until next time.
Perhaps, something from the – Specials – board will suit?
The rain had abated.