This evening’s Curry at Chimes of India (914-916 Sauchiehall Street, Finnieston, Glasgow G3 7 TF) was planned a few weeks back, last night’s at Annaya’s (Helensburgh) was impromptu. At the time of writing, the ritual Monday lunchtime Curry has not been ruled out. Curry three days out of four? Such is the diversity of – India Fayre – on offer, never a problem.
Graeme, who was not quite quick enough to remind me that he had cooked a Madras, not a Bhuna, a few weeks back before its posting, is resident at Hector’s House, as is of course Kath. The last time, seven years ago, we four dined out in Glasgow, there was an evening of indulgence at Ambala. . Tonight, we went a bit more pukka, and to licensed premises.
The 18.30 booking was put back to 19.15, stormy weather in the Irish Sea being the root cause. It was a calm, chilly night in Glasgow as we entered Chimes Of India. The place was full, importunately, our table was the one at the door. The periodic opening of winter curtain permitted a draft as delivery chaps, and customers various, came in and out. Once drawn, it did its job. Vini, Mein Host, was front of house to greet.
Yes, we have been here before – was the answer to the question posed by our house-guests. If it’s in Glasgow, Curry-Heute covers it, unless it’s a duplicate in a chain, else Nepalese.
With my back to the room, I soon became aware of a group at the window with a particularly loud chap, plus another who was – louder still. No self awareness. A quick glance, no opperchancity for the Hector stare, revealed full pints on the table. Had they just arrived, or were they close to departure? Time would tell.
Poppadoms, Mango Chutney and Spiced Onion were brought in a flash, no messing about asking if… no silly games. A welcome to Chimes of India, and thank you for choosing us.
The menu studied, Graeme, without prompting, spotted the Desi Lamb (£12.95) served on-the-bone, the reason why I brought him. I recommended Mushrooms as the Rice accompaniment. For Kath, Chicken Bhuna (£11.95) with Naan Bread (£3.50). Kath was immediately taken by the realistic prices, – especially the Bread – I was quick to add. As residents of Aberdoom, they recognise that they are paying way over the odds when dining out.
Marg considered the Lamb Karahi (£12.95), even though, as with earlier this week at Celestia (Edinburgh), the dreaded Capsicum was a feature of its given description. I advised her that although Vini has previously stated that the unnecessary Green Ballast could be withheld, she was still likely to end up with the equivalent blobs of Big Onion. Maybe, one day, Curry-Heute will establish otherwise, no rush. And so it was back to Marg’s favourite standby: Methi Keema Peas (£12.95) with a Chapati (£1.75)
A Saturday night Curry, a share of Amritsari Fish Pakora (£7.50) was put to Marg. Graeme suggested Mixed Pakora (£10.50), however, I had to make it clear that the Fish Pakora is all I was interested in. One portion of Fish Pakora it would be.
A Saturday night Curry, Marg and Hector stuck to the traditional daytime accompaniment, a large bottle of Sparkling Water (£4.70), Kath – tap water. Graeme succumbed to having yellow fizz, a pint of Cobra (£5.50).
Everything sorted, even Hector managed to secure a piece of Poppadom. Still the noise behind was bothersome. Vini came over for a chat. He confirmed that Chimes of India continue to do well at weekends, especially when there’s an event at the SEC/Hydro. Vini also thanked me, for my small part, in promoting the restaurant.
Amritsari Fish Pakora
Five large pieces of Haddock in batter, accompanied by two Dips, and a wee Salad. Eventually, everyone had sampled the Fish Pakora, all impressed. The freshness of the Spicy batter is the key here, if it has been sitting around and is reheated, not the same impact. Just the right amount of Spice in the batter to make it interesting.
There was still half a Poppadom left as the waitress cleared the side plates. Graeme took care of it.
After all the activity ongoing behind me, finally, there was a quiet moment of celebration when the noisy group took their leave. I hope we did not spoil their night. They were soon replaced by more considerate diners, as were all departing customers.
Hot plates announced the arrival of the mains.
Mushrooms, the Mushroom Rice has been celebrated in these pages oft. The portion size is such that sometimes I have struggled to finish, just enough to share if having Bread, a sensible quantity otherwise. Tonight’s Mushrooms were not as firm as had previously, but still way better than last Sunday at Celestia. The lightly Spiced Rice was up to its usual standard. Graeme was instantly taken by it – as good as home made – was his verdict. Next time I’m in Aberdoom, I may insist on verifying this.
Marg’s Chapatti, served whole, had a Wholemeal content that even I might have been happy with. The Naan, needlessly quartered, was suitably risen and puffy, displaying blisters. It’s – plainness – did stand out after my glorious Chilli & Coriander Naan had last night at Annaya’s.
Chicken Bhuna
Ginger Strips, and a threat of Coriander, topped the Thick Masala. There appeared to be ample Chicken, boneless, plus some pieces of partially cooked-in Tomato. I would expect my Bhuna to have less Masala than this. Kath was happy with the Meat to Masala ratio. That both her Naan and Curry were served – hot – was mentioned. Hot food makes such a difference. Kath:
My Chicken Bhuna was delightful, just the right balance between spicy and saucy. The Naan complemented the meal.
Delicious – was subsequently added, as was a comment re – the attentive staff.
*
*
Methi Keema Peas
The Peas being so visible, suggests they had been added at the point of serving, along with the single Ginger Strip. A further cooked array of Toppings featured: Fried Onions plus Curry Leaves and an almost obscured piece of Tomato. Together, these created an imposing Dish. There was only a hint of peripheral Oil, this was an authentic Dry Keema. As I would be kept busy with my own Curry, no Soupçon came my way. After last night at Annaya’s, it would be difficult to match that level of Methi. Given Marg’s account, maybe it did:
We arrived into a very busy restaurant, with a very friendly atmosphere. Hector was interested in sharing Fish Pakora, meanwhile I was happy to enjoy the Poppadoms with mango chutney and spicy onions.. I did have one piece of Fish Pakora which had cooled down, but was still tasty.
I decided to have Methi Keema & Peas with a Chapatti. A large bowl appeared with onion, tomato and ginger on top.
The first fork-full was intense with rich flavours and a good spice level. I used all of the Chapatti to scoop up the mince. I was unable to finish my dish because I was just too full. There was not enough to take home.
… Graeme had a Soupçon.
Desi Lamb on-the-bone
I gave Graeme the sad news: his Curry could not taste as good as mine as I would only be photographing one. As it happened, my Curry was served in the usual flat plate with the rim, Graeme’s on a standard soup plate.
The Whole Green Chilli certainly stood out, one was therefore invited to self administer the required level of – pain. Large cut Lamb on-the-bone, some would give off two mouthful-sized pieces of Meat, plenty. Sucky Bones too.
What makes this Curry unique to Chimes of India of course is the quality of the Masala. I have had this on most visits, my reason for being here. The Texture is an absolute delight, one day I’ll master producing this on a consistent basis. As ever, I retained some Masala for the end game, however, tonight, I always seemed to have plenty going on, so was not left with Rice alone.
I picked out pieces of Cinnamon Bark, Cardamom and Anise. As Vini checked on our level of enjoyment, I had to admit that finding the Whole Spices not only confirms the efficacy of this being a Desi Curry, it also makes identifying what’s happening in the Masala so much easier. Powerful Flavours, the Seasoning was crucial here. It was noticeable that the Masala had more Seasoning than the Meat. Tender, and fun as the Meat was, it did need the Masala to maintain the level of pleasure. And lets not forget the Rice and Mushrooms, these were playing their part also.
Tried and tested, this is a combination which works well. Graeme:
Beautifully succulent lamb, mostly off the bone. Enough bones to have a good – sook. Finished with an excellent Masala Tea.
So, someone else appreciates – Sucky Bones.
*
A Saturday night Curry, and so Marg played the lets prolong the meal card. Chai was mentioned, Chai Latte (?) also. The waitress was asked – Masala Tea (£3.00) – times three, was duly ordered. Chai comes with latte, not how the Hector drinks his tea. Marg consulted further – Cinnamon, Ginger and Cardamom – feature in this creation.
The Bill
£77.60 Way less than our fellow diners expected to pay to dine out in Glasgow.
The Aftermath
Fond farewells to the staff, appreciation expressed. On the walk back to the car, more positive comments. We soon passed Akbar’s, maybe next time.