Twelve years passed between visit #1 and visit #2 to Curry Pot (139 Dumbarton Rd., Glasgow, G11 6PR). That it is only twelve days since visit #2, should confirm that the Hector was keen to sample more of the menu. Today, South Indian Chettinad – Lamb (£9.80), the second of the five current – Lamb – offerings. Already, I’m looking forward to reporting on the remaining three.
It was bang on 15.00 when I arrived at Curry Pot, the preferred time of the day to eat.
Rajiv, alone on the premises, and so the Chef, greeted. There was no mention of my previous visit or review. The Curry was ordered, no drink, plus the all important Mushroom Rice (£3.45). I took a seat, same spot as before, at the largest table. It would have been a major surprise if I had been joined by another sit-in customer.
The next person to enter Curry Pot was another member of staff, and not Suriya whom I met last time. How long before I get to meet Simrat, the boss, once more?
Chettinad, outwith München, has hardly featured in these pages over the last year. I’ve probably had way more – Palak – notions than South Indian ones for some inexplicable reason since RTW-80. In time, I’ll get round to returning to nearby – Madhras Dosa – and its city centre successor – Banana Leaf.
After what felt like an appropriate wait, Rajiv brought out the food, the aroma already had me won. The presentation was commensurate with dining at any Curry Restaurant, that I was sitting in such a small area did not matter at all.
Mushroom Rice
This accompaniment deserves its own banner, a first in Curry-Heute for Rice. The Flavours from the Pilau were such that this could be eaten on its own. The fresh Mushrooms added even more.
A whole Clove, then a Black Peppercorn, were encountered in the mix. Caramelised Onion and Coriander were strewn through the Rice adding their own distinctive Flavours, the former giving a slightly sweet taste also. All the – Desi – boxes would be ticked, this was as much a Biryani as a Rice accompaniment. Excellence on a plate, every grain would be managed.
South Indian Chettinad – Lamb
Three Ginger Strips topped the Chettinad served in a handi. The seven pieces of Meat were arranged over the Rice, six of these would be halved, so absolutely no issue with the portion size. The viscous Masala was pleasingly not – Shorva – as is too often the case when ordering Chettinad. As ever, some Masala was kept back for the end game.
The aroma had already confirmed the efficacy of this South Indian Curry. The Coconut smokiness complemented the contrasting blend of Spices from the Rice. This was the perfect marriage of Curry and Rice. The Spice Level and Seasoning seemed incidental. With this intensity of Flavour on the palate, each mouthful was a joy.
Curry Leaves were picked out and set aside, eating them does not feel right.
The Tender Lamb exuded quality, however, this may have been the weakest part of the array set before me. Not giving back any more Flavour than its own meatiness, the Lamb was relying on everything else to do the heavy lifting. Apart from the Curry Leaves, no Whole Spices in this creation, no Lamb on-the-bone, so in terms of the experiential parameters of Curry-Heute, not a Desi Curry. Who cares?
Those of us who have enjoyed these magic moments when everything comes together, the synergy, should appreciate what is being described here: that which makes – Curry – a unique food. It’s way more than meat in a Spicy Sauce.
Next time Lamb Bhoona (£9.95), and maybe we’ll discover why this is the most expensive sit-in Curry on offer? That’s unless I have a notion for – Palak. The all important visit #5 is looming.
The Bill
£13.45
The Aftermath
The phone had been ringing throughout my stay, lots of Orders coming in. My departure was without ceremony.
One hour later, the Cumin Seed, a Desi moment after all.