The Curry-Heute coverage of Curry Cottage (91 Cambridge Street, Glasgow G3 6RU) began in 2022, today was visit #10, only Marg’s second visit. Four years ago, Marg declared the Keema Aloo (£13.95) at Curry Cottage to be the best ever had. No prizes for guessing her choice today, no pressure then.
For Hector, hopefully another tweak to the impressive Fish Karahi, if featured on the Specials Board. At the start of the summer, the Capsicum was withheld, but the Big Blobs of Onion maintained. Let’s see what today would bring.
With the cost of street parking in Glasgow well beyond a joke, we availed ourselves of the Cambridge Street car park. This afforded a different perspective of Curry Cottage, but not quite the ubiquitous drone shot. Entering the – restaurant & bar – at 15.00, I was taken aback by the throng: fourteen diners spread across five tables. My next reaction was the thought – is Pratap, Mein Host on the premises, or is Chef holding the fort? If the latter, the poor chap was being slaughtered.
After a few moments, Pratap did appear from the depths and let us choose the small table hard up against the counter. From there I could count the beans.
Furthermore, a lady assistant entered, freeing Pratap to work in the kitchen. Before he disappeared, I did remark on the number of people present. No football in Glasgow this weekend, lots of chaps at a loose end?
Keema Aloo and a Whole Mill Roti (£1.95) was a given. Whole Mill, aka Wholemeal, at least the menu is clear. Those, like Hector, who actively dislike this Flour, have been warned.
I had to ask permission to intrude mid-room, in order to capture today’s Specials. Goan Fish Curry (£21.95) is not what I wanted, and certainly not at that price. Lamb Kofta Palak (£14.95), yet to be sampled here, would be my fallback.
The waitress took the Order, Marg’s was a formality. I related that last time, I had Fish Karahi without Capsicum, today, could the Big Onion be avoided? If there had to be a Vegetable, why not Potato? This was duly noted.
To accompany, a Plain Naan (£4.50), and a 750ml bottle of Sparkling Water (£5.50). In one sentence, £10.00 added to – The Bill. The waitress suggested Poppadoms, no way, Pedro.
With my back to the action, I failed to see the fayre being presented elsewhere. When Pratap placed food on our table after just a few moments, I was taken by surprise.
While you wait – was his explanation.
Not only had the Hector just won this round of – The Poppadom Game – he had won a watch. Vegetable Pakora Chat, a meal in itself. £10.00 worth, at least, of complimentary Starters. Being Hector has its privileges, sometimes.
The lightly Spiced Onions and the Mango Chutney Sauce were standard, the Raita was something else. Extra – Bits – added complexity, interesting.
Vegetable Pakora Chat
The Garnish was a work of art, the drizzle of Chilli Sauce just sufficient to make its presence known, not intrusive. Too often I have seen this creation drowned in Raita and Chilli Sauce, the result: soggy Pakora. Not today.
The Pakora looked different, the Pakora tasted different. The prominent Seasoning and bigger – kick – set the mind thinking. This was not from the Cumbernauld Pakora Factory, this had to be made in-house.
Visibly larger pieces of Potato, the menu suggested Cauliflower too, but not realised. A Pea appeared on the plate, complexity, confirmed.
As the waitress cleared the table and the customary question was answered, there was a supplementary.
You make your own Pakora?
Confirmed.
A smart move by Pratap, who not for the first time, has thus expanded the range of Dishes covered in Curry-Heute. The array illustrated on the dedicated page for Curry Cottage therefore continues to expand, and Kofta Palak is now also on the radar. Few venues in Glasgow have this on their a la carte menu.
Presumably, fourteen other diners had received their main courses before ours arrived. As some left, so they were replaced. Curry Cottage was having a good day, and why not, the menu here is markedly different from the old school.
Both Breads were served in bits, needlessly so. That I would not have ordered the Wholemeal Roti is written. The Naan had risen, it had attained the desired level of puffiness, and with burnt blisters, ticked most of the Curry-Heute boxes.
Inevitably, the Starters restricted our Bread intake.
Keema Aloo
On the large soup plate, the portion size was not overwhelming, a sufficiency. Visible Potato, no peripheral Oil, a threat of a Masala, and as before, coarsely-cut Mince. If there was Methi in there too, Marg didn’t comment. She did offer this:
It has been a long time since my last visit. Curry Cottage was busy, and we found a table near the bar. We had refused Starters but the Pakora Chat was presented to us, and it looked very appetising. I do enjoy Vegetable Pakora and this was an excellent homemade dish. I added Mango Chutney, and homemade Raita, which complemented the Poppadoms.
When the main dish arrived, it did not disappoint. The minced lamb was full of flavour, and had a deep, rich taste to go with the new potatoes. The potatoes were soft and had absorbed the sauce.
Once again this dish remains to be my favourite, with the Curry Cottage top of my list for Keema Aloo.
Fish Curry – with Potato
It’s what I asked for, sort of. The Side of Potatoes I took to be a variant of Chips / Fried Potatoes. That the Masala sat on top of the abundant Fish, brought the ad hoc creation of Chicken Tikka Masala to mind. A veritable plateful of food, but was it – Curry?
The Potatoes were way more than first appeared. Prepared, rescued, from another Dish, the exterior was a coating of Spice, not down to frying. Yet, these were distinctly different from what was in the Keema Aloo. Without them, the rest of the Dish would have beenjust Fish & Masala, an Interesting Vegetable is always welcome, else it comes under the Curry-Heute category of – Ballast.
This must be Haddock! – was an early proclamation. The size of the Fish, the thick cut, its distinctive – fishiness. Five minutes later, I was doubting myself. The Texture, the integrity, the firmness, this was not like Haddock. Was it pink? Haddock is not pink. The ambient light could well have been creating this illusion.
The first thing I hope for in any Fish Curry is that it tastes of Fish, this most certainly did. The Masala still felt as if it had been poured on at the point of serving. A definite Creaminess, not dissimilar to the recipe for Machi Masala posted in these pages since the inception of Curry-Heute. The Masala felt light and well-Seasoned. With a moderate Spice Level initially, this would build towards satisfaction. There was a flash of Flavour, a – what was that moment. Star Anise was my best, a posteriori, deduction.
Plenty of Fish, the Potatoes provided complementary distraction. Naan proved to be the ideal accompaniment, nowhere near enough Masala to have Rice.
Pratap, you were put on the spot, you did very well. Next time, I hope you are set free to discuss this creation.
As the waitress cleared the table, the opperchancity to ask.
Haddock was confirmed!
The Bill
£43.85 Note: Fish & Potato Curry.
The Aftermath
Brief farewells in the still busy restaurant.