Category Archives: Home Cooked

Hector cooks Butter Chicken & Paratha

Posted on May 20, 2019 by Hector

Finally, Hector presents the much promised Butter Chicken as inspired by watching Parveen’s Sunday morning TV programme. The Base Sauce of Tomatoes, Garlic and Green Chillies was cooked back in February, the day I first attempted Tandoori Chicken. That batch … Continue reading →

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Musselburgh – The Staggs – Curry for Nine, and Green Devil

Posted on April 22, 2019 by Hector

John has been making regular appearances on Curry-Heute in the last couple of years. A keen Curry Chef, he announced over the weekend that he was going to cook a Karahi-style Curry and feed – The Company – today on … Continue reading →

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Hector cooks: Baked Haddock, Aloo Taare Ko and a Paratha

Posted on March 1, 2019 by Hector

Walking along the streets of Vinhorady (Praha) on Wednesday evening, Hector was passing a Spice shop, Fish Masala caught the eye. It turned out to be out of date and so the featured box was purchased. Tonight, Hector would serve … Continue reading →

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A different approach to Karahi Gosht, plus Hector’s first attempt at Home-made Paratha

Posted on February 22, 2019 by Hector

For those expecting Butter Chicken, get real, Karahi Gosht trumps all! Watching Parveen’s Sunday morning TV programme has made Hector determined to make Bread. Chapattis were tried years ago, yeuch! Parveen showed how to make a Stuffed Paratha, however, this … Continue reading →

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Hector cooks Tandoori-style Chicken

Posted on February 14, 2019 by Hector

Chicken Tikka tell me what’s wrong… Hector has been watching Parveen’s Indian Kitchen for the last few weeks, useful lessons have been learned. Watch this space for future Blogs on an attempt to make Paratha, and even Butter Chicken which … Continue reading →

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Hector prepares a Chettinad Masala, then cooks…twice.

Posted on January 31, 2019 by Hector

Since the first dry fried Masala experience at the Lighthouse Hotel (Galle, Sri Lanka) back in 2003, Hector has been fascinated by this alternative to the Punjabi Cuisine which prevails in the West of Scotland. Indian Mango (München) sets the … Continue reading →

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Helensburgh – Steve cooks Curry

Posted on January 18, 2019 by Hector

Around the turn of the century when Hector did the Curry Course at Anniesland College, the creations were taken to school next day for reheating. Steve was always on hand to share the creations. Recipes were shared also, a whole … Continue reading →

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Pork Vindaloo – Hector cooks Pork Glasgow for Carnoustie

Posted on December 27, 2018 by Hector

Hector is well known for sharing, not. Hector does a lot of work for cherittay (sic), aye right. However, feeding the good people of Carnoustie in the final days of the year is becoming a ritual. This evening’s Curry was … Continue reading →

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Methi Keema Aloo Mutter + Andechs Spezial Hell

Posted on October 28, 2018 by Hector

Jim, Mein Host for this afternoon’s Barrel Party at – The Bluebell Bar (Paisley) – phoned midweek to ask if Hector would supply Curry for the event. Twelve, approximately, was the expected number. Having enjoyed Jim’s hospitality many times over … Continue reading →

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Hector cooks an Experimental Lamb Curry + Anathema (Ambient Acoustic Tour) + AVA

Posted on October 4, 2018 by Hector

Tonight Anathema at the Mackintosh Kirk at Queens Cross, the first time Hector has set foot in this architectural landmark. This afternoon, the customary pre-gig Curry. Having watched some of the videos that pop up on the Huawei, I decided … Continue reading →

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