It was Marg who spotted the open day at Gurdwara Guru Granth Sahib (37 Albert Drive, Glasgow G41 2 PE). Initially, she assumed it was the Gurdwara in Kelvingrove, however, for Curry-Heute, it was more fitting that it was the Southside.
En route, we passed another temple of sorts, where miracles sometimes happen.
We were scheduled to arrive at the Gurdwara at 11.30. In addition to a tour of the building, the primary reason for the visit was the hands-on Chapatti demonstration. As has been featured previously in these pages, Hector can make a fine dough, but when it comes to cooking Chapatti/Paratha/Naan, the outcome leaves a lot to be desired. Actually, the outcome ain’t desirable at all.
This was our second visit to a Gurdwara, having visited Bangla Sahib Gurudwara in New Delhi, we were au fait with the removal of footwear, the covering of heads, blue once again, and the washing of hands. Unlike Delhi where we were spectators, today, we were promised Langar, a free lunch.
Whilst we waited for our group to assemble, the Hector was straight over to inspect the fayre: a Daal. Chai was also available, not for Hector, and a Sweet.
A lady led us to the kitchen. We assembled around a large hotplate whilst she got to work. White Chapatti Flour and water, no more, though the addition of Salt and Oil was approved. A second lady did the dough stretching.
The Tawa intrigued. It had been sat on a gas ring throughout the demonstration, and so was decidedly – hot. Just how hot a Tawa should be has been the unknown.
Once flipped, the almost cooked Chapatti was sat directly in contact with the flame. Behold the rising, a huge puffy blister. I can do that. And so the Hector got to work.
Rolling and round are not a part of Hector’s life-skills. The asymmetrical dough was duly taken to the heat. Once flipped, did it rise? Marginally.
The outcome was almost competent, but the Chapattis being cooked today were still brown. Not Wholemeal Flour, but far from the light, thin, traditional Chapattis still served in Bradford Curry Houses. I resolved, that as soon as we got home, I would have another go.
That’ll be £2.50 – I said to a fellow Chapatti maker. He accepted the absurdity of what some restaurants charge … still three free in Bradford.
Upstairs, the prayer room, and an account of what Sikhism is about.
Invented, as all religions are, some five centuries ago, this commentator shall describe Sikhism as a blend of Hinduism, Islam and Socialism. Hector doesn’t do religion, and whilst admiring some, often questions the splendor of the architecture.
Langar
Now after noon, the array of food on offer had expanded. Somehow, the Hector accepted an extra spoonful of Rice, to go along with the Chapatti. The serving lady must have been from mainland Europe.
Raita, Daal and a Mixed Vegetable Curry occupied one half of the tray. To complement the Plain Rice, I took some Sweet Rice, plus the aforementioned Sweet. A bowl of Spiced Apple was an optional extra, on it went. I sat with the ladies, all the other men were on the far side of the room.
Rice and Bread, it became a matter of eating Curry how I was brought up, and then alternating with a dipping fest. Cumin in the Rice enhanced the Flavour here, so I began with a combination of Rice and Daal. At first glimpse, I had hoped the Daal was – Makhani, alas, a much simpler affair. A Chana Daal, in a Shorva, and giving off a surprising level of Spice, a – wee kick – here.
The Raita was creamy but not sweet. As I glanced at the trays of my fellow diners, there was an issue here. What were we meant to be having the Raita with? Our collective had also acknowledged that we had to clear our trays, mustn’t waste food. How much Rice had I been given? Why does this keep happening?
The main attraction on the tray was the Mixed Vegetables. Aloo Mutter certainly, the Masala Mash appeared to be too rich to be Vegetable based. Could this be Chicken Keema? In keeping with our perception of free food in an Indian temple, there was an agreement that this could not possibly be Meat. I therefore congratulate whoever had prepared this for producing such a combination of Interesting Vegetables.
Next, the big surprise, and Marg hadn’t taken any. The Apple had clearly been spiced, but nobody could have anticipated the blast of Flavour that this would emit. Achar!
By mixing the Spiced Apple into the Daal, I upped it to an Achari. Now I had two Interesting Vegetable dishes.
Dessert
I took a nibble of the yellow Sweet. Not for me. This quickly crossed the table. The Hector was not going to eat a ball of sugar.
This left just the Sweet Rice, which at least I had recognised as being so in advance. The first time I encountered this was at a Buffet in Bradford. Sweet Rice and Curry is a mismatch. With green Cardamom, tasty, but the elephant in the room had still to be addressed. I spooned some Raita on to the Sweet Rice, behold the perfect outcome. The Creamy Raita and Sweet Rice were an ideal combination.
The Bill
And so, the Hector had fulfilled a long held ambition, there is such a thing as a free lunch – after all, though followers of Edwin G. Dolan will say otherwise.
Marg had to deal with her tray of Savouries before tackling her array of Sweets. Also, more Chai than ever presented before.
Sat down to eat a two course meal. The spicy Daal was in a thin sauce and soaked into the rice. It had an enjoyable kick and was tasty. The other main dish looked like Keema, but was cauliflower with potato and peas. It was full of flavour and I was able to scoop it up in my Roti. I added the creamy yoghurt to my rice as well before moving on to the dessert.
The yellow sweet rice had cardamom, cashew nuts and cloves in amongst it and was very enjoyable on its own. I ate a very sweet ball, Laddu, and although unidentifiable, it was tasty. Two of them were too much. I also sampled the sweet Jalebi, but I was sugared out. The hot Chai was a lovely finish to an excellent meal.
The Aftermath
Back home, the replication. A bag of Chapatti Flour was ceremoniously opened, the beginning of a new era? As at the demonstration earlier, just Flour and Water was used to make the dough. A somewhat sticky result, more Flour? And forget – round, it’s never going to happen.
There is a choice of Tawa in Hector’s House: the non-stick, or the non-non-stick. Perhaps the latter should just be called – the stick.
I started small. The would-be Chapatti was heated on both sides, then removed from the Tawa. Despite having done so earlier, there was nobody more surprised than the Hector when puffy blisters started to form.
Next, let’s go large. Even better, but I may have let the Chapatti burn a bit.
The actual appearance of the Bread was not like any standard Chapatti. And this is not the grey-white Chapatti I seek. Abandoning Chapatti Flour might give the result I seek, Plain Flour?
With no Curry to accompany, the Chapattis were smothered in jam and yoghurt. Tasty, and Hector had just made edible Bread.
As Marg prefers Bread with her Curry, time will tell how Hector’s Home Cooking evolves.