Glasgow – Karahi Palace – 100 Reviews on Curry-Heute!

Posted on March 9, 2019 by Hector

The 100th Review of

Karahi Palace

People often ask Hector – What is the best Curry House in Glasgow? The answer is most certainly a matter of personal taste, however, one thing is certain, Karahi Palace (51 – 53 Nelson Street, Tradeston, Glasgow, G5 8DZ) has to be one of them. Today, – The Company – of thirteen assembled at Curry o’clock to celebrate the hundredth review of Karahi Palace on Curry-Heute.com.

Hector originally conceived today as featuring a select group of about six sitting at the usual downstairs tables, people had other ideas. Curryspondent Archie was first to claim a spot when we celebrated Yadgar #100 twelve months ago. As the day approached so the others expressed their interest, in the end I didn’t have to invite anyone. Today we were eight Chaps and five Chapattis, Michael and Eleanor were debutants.

I contacted Qaiser on a Social Medium a couple of weeks back to firstly check that they would serve such a group a la carte, and give advance warning that there would be a significant demand for Lamb Chops (£5.90) and Karahi Lamb (£7.90). Karahi Palace has an upstairs Restaurant which is decidedly underused. They do cater for Group Bookings and serve Buffet, but a la carte? It would not be the first time that Hector has arrived at Karahi Palace to be told – No Lamb, just Lamb Chops. Work that one out. Today would be a challenge for the staff, Karahi Palace remains primarily a Takeaway.

Alan, Tracy and Hector entered precisely at 15.00 to find Archie, Howard and Michael waiting at the draughty table in front of the counter. Qaiser was wearing an apron, there was no sign of Chef Rashid:

You’re not cooking for us today? – I asked, Qaiser nodded – then we’re off. Chef Rashid popped his head out from the back room where who knows what occurs. Six of us went upstairs and sat at the large table which we have not occupied for many years, there were signs of a recent paint job. The garish colour scheme has been covered up. As the rest arrived so we realised that we needed to sit along the back wall. Qaiser came to take the Order at 15.20, Hector had managed to record about half of it by this time.

Lamb Chops, a portion of four, for Hector, Mags, Tracy, Howard, Michael, Alan, just the six of us? Perhaps Steve still had our visit last week to Novomestsky Pivovar (Praha) in mind when he opted for Large Chicken Wings (£5.90). Eleanor took advice regarding alternatives, Chapli Kebab (£3.50) was her choice. Archie surprised us with Chicken Tikka Puri (£3.95). Craig and Yvonne would share a Seekh Kebab Chicken (£3.00), whilst Dr. Stan would command the full portion. Tracey passed.

The Karahi Gosht at Karahi Palace is simply sublime, the associated page on Curry-Heute is proof that over the one hundred visits, Hector has tried a fair bit of the Menu, however, Karahi Gosht is their Signature Dish – IMHO. When Qaiser reached Hector, he already knew what would be asked for, Dr. Stan, Eleanor, Yvonne, Alan, Michael, Howard and Steve joined this particular party. Mags would have her usual Aloo Gosht (£6.90) which she is pleased to see finally in the current print of the Menu. Archie once again surprised by going for Palak Gosht (£6.90). Tracey declared her interest in Kofta Chana (£6.50), whilst Tracy who will devour Lamb Chops, but will not contemplate a Lamb Curry, was certain that Chicken Tikka Karahi (£7.50) would satisfy her needs. This left Craig who famously asked for  Lamb Balti at the Royal Bengal (Praha) with as little Spice as possible, and was presented with little more than a Lamb Stew. Chicken Tikka Jaipur (£7.90) with Rice (£1.80), at least this time he was guaranteed a Curry, unlike at Himalaya’s Kashmir (Roma) when he ordered Tandoori Chicken with Rice and wondered why there was no Sauce.

So, just the one portion of Rice. Mags asked for a Paratha (£1.80) and Steve a Garlic and Coriander Naan (£2.80). A Chapati (£0.70) each for the rest of us. I wondered if Karahi Palace could produce ten Chapattis, a Naan and a Paratha simultaneously without degradation.

We sat, the sense of anticipation building. A half hour after taking the Order, the door opened, Qaiser appeared with two plates piled high with Poppadoms and two bowls of Spiced Onions, Complimentary, of course! I passed on the Poppadoms, without Cumin Seeds as served in Europe, they do little for me. However, I had to sample the Spiced Onions. Alan was first within earshot to remark on the splendour of the Onions, the freshness impressed him. Both Archie and Tracy commented on the Spice Level. The Spiced Onions were clearly above average.

It was 16.15 when Qaiser next appeared, the Starters were ready. This would not be the Lamb Chop frenzy that Hector had anticipated, still there were six portions on the table with two left over. The extras were withdrawn. For a moment Hector thought a bonus Lamb Chop was coming his way, at least the four provided were all for me. Marg is in Aberdoom today.

The Lamb Chops had been well marinaded, the thick coating impressed. The Chops had been suitably cremated, cooked through, Succulent, I could hear ripples of pleasure around the table. A wedge of Lemon would have made them absolutely perfect.

The Seekh Kebabs were consumed far to my left, Dr. Stan loves a Seekh Kebab. there were no complaints. Sitting opposite, Archie tackled his Chicken Tikka Puri. A fried Chapatti – is how Archie described his Puri to those who had not previously encountered this. How he could eat all that Bread before his Main Course baffled, though Archie did say he had only asked for one Chapatti when normally he would order two.

Pretty good, spicy, tangy – was his take on the Chicken Tikka Puri.

The pair of Chapli Kebabs were eaten with the delicacy that one associates with Eleanor. I suppose Craig and Yvonne were also using utensils, the rest of us ate properly, with fingers! Steve informed us that he had six pieces of Chicken in his – Large – portion. They were suitably Spiced and also properly cremated, a departure from the ritual Chicken Wings at Novomestsky Pivovar.

As good as Praha? – I asked.

Better, proper Tandoori Wings.

The pile of Bones was assembled at the end of the table to my right, there they would remain for the duration. The Reader must appreciate that in addition to dealing with our Order, downstairs, the Chaps were still catering for a normal Saturday afternoon. There would be Diners and a continuous stream of Takeaway customers. Would the Karahi Gosht have the usual – edge – or would it lose something when being prepared times eight?

It was approaching 17.00 when the Mains came upstairs. Qaiser did well to get Rice and Chapattis on the table so that those with their Curry in front of them could begin. There was a knowing look on Qaiser’s face when he handed me my bowl of Karahi Lamb. Bowl? It appears that Karahi Palace does not posses thirteen karahi!

Tracy’s Chicken Tikka Karahi was last to arrive, there was no point us waiting, eat the food whilst it’s Hot. Alan had started before me, I checked with him that his Karahi Gosht was Hot. Not the – too Hot to handle – temperature which is the Karahi Palace norm, but far from The Village who notoriously bring Cool Curry when serving a large group.

Karahi Lamb

This looked strange in a bowl. The Toppings were as abundant as ever, the Fresh Coriander, Ginger Strips and sliced large Green Chillies all play their part in making this Curry such an event. The Oil had time to settle at the base. The Minimal Masala shrouded the on-the-bone Lamb. Appearance-wise, all was well. Time to Dip. From the far end of the table to my right, I heard Steve:

Wow!

This is the Curry I have eaten most in Glasgow since the birth of Curry-Heute. Yadgar’s equivalent is very Rich, one could not eat it every day, the Karahi Gosht presented here today just blew me away. This I could eat every day. The Kick was there and the Seasoning, plus the big Methi hit, that which makes the Karahi Lamb at Karahi Palace so special was there. This was simply Magnificent, why had I not ordered the half-kilo? Had I done so, then many would have followed, would there have been enough Lamb left in the house for everyone else who called at Karahi Palace today? Hector the magnanimous, better to totally enjoy what lay before me, and enjoy it I did. The Chaps downstairs had not skimped in any way, this Karahi Lamb was as good as I have ever enjoyed at this venue. Chef Rashid is a genius! You do not have to take my word for it:

Dr. Stan – It was very, very good. A rich Masala, as it has been for the hundred times you have been.

Eleanor – Very tasty. Beautifully seasoned. Just the right amount of oil. Would definitely have this again.

Yvonne – Curry was probably fine, but not to my taste, too oily for me.

Michael – Excellent, I think I’ll consider the half-kilo portion next time.
Michael realised that he had become hungry again between Starter and Main Course – Down to the wait.

Alan – The chops were excellent, spicy, the Karahi reminded me of a city in France.

He refers to a city between Cannes and Monaco, in an attempt to insert the banned word in Curry-Heute. Howard is never short of a word or ten:

That was an excellent Curry, having had Lamb Karahi many times at Karahi Palace, it is always excellent, however, today they surpassed themselves. The balance between the lamb and the sauce was perfect, an absolutely stunning Curry.

Palak Gosht

Topped with Coriander Stems and Leaves, this Curry was incredibly Herb-rich. Archie clearly enjoys his Saag/Palak having insisted that this be the first Curry I had when visiting Kebab Mahal (Edinburgh) last year for the first time. Archie was in raptures from the start, Tracy, Alan and I were each invited to have a Soupçon, Mmmm. There can be a Bitterness which occasionally puts me off this Dish when served in the UK, or it can be too Creamy as served in Europe. Not here, this was Smooth and rich in Herb Flavours. Archie was also impressed by the Quantity:

Probably the best Palak I’ve ever had. Spicy, the spice built throughout the duration of the meal, a large portion, hardly any bones.

Aloo Gosht

Again, this was topped with Coriander Leaves and Stems only, perhaps to differentiate between this and the Karahi. The Masala was Minimal as in the Karahi, an entirely different interpretation to the Aloo Gosht in Shorva which I had yesterday at Sheerin Palace. Mags always declares that the Aloo Gosht served at Karahi Palace sets the standard against which all others are compared, few venues come close. The Paratha also looked well layered and Flaky. I should make a point of ordering one of these in a future visit, the solitary Chapatti has become the norm.

Mags – Still the best Aloo Gosht I’ve ever tasted, and I’ve tried many.

Now for the Chicken Dishes, there always has to be one, today we have two.

Chicken Tikka Jaipur

Coriander Stems and Leaves topped a Thick Masala which was surprisingly – Red. The large blobs of Onion are an Anathema to Hector, there was Capsicum in there too. This may well be the first time Hector has ever seen the Dreaded Green Mush at Karahi Palace, to think it actually crossed their threshold.

Craig had thoroughly enjoyed his share of the Seekh Kebab, his Spice tolerance is low, so on asking for Mild, he means it:

Very good, lovely, perfect – of course there had to be the wind up – capsicum, mushrooms, tomato.

Chicken Tikka Karahi

The Ginger Strips and the Fresh Coriander were there, however this Karahi did not command sliced Green Chillies. Hector will confess to having sampled Chicken Karahi on these very premises, once. Tracy appears to have enjoyed her non-Lamb Karahi:

Awesome, the proof of the pudding was the empty bowl.

Meanwhile, at the far end of the table, Tracey had chosen something off-kilter.

Kofta Chana

Meatballs and Chickpeas topped with Coriander in a Masala which resembled the Jaipur, this was definitely something different. Despite her reservations about the Kofta, Tracey did actually enjoy her Curry:

I didn’t care for the texture of the Kofta, but the Chickpeas and the sauce were a revelation, in a good way.

The Bill

We never actually saw a Bill. Everyone contributed based on what they had consumed, with a little bit more. £192.50 was assembled and more than covered the estimated £167.05.

The Aftermath

It was time to make the presentation. Chef Rashid left his spot and came to the counter to take his bow with Qaiser, they were both well chuffed. Chef #3 got in on the act too. The certificate was then placed on the counter.

Qaiser apologised for the slow service, I assured him that we were happy to wait to receive the Quality of food they eventually produced. The Karahi Gosht today was – Exceptional.

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Glasgow – Sheerin Palace – No Messin’

Posted on March 8, 2019 by Hector

Tomorrow is the #100th visit to Karahi Palace, that will be a lengthy write up, in the meantime, Hector popped in to Sheerin Palace (300 Allison St, Govanhill/Crosshill, Glasgow, G42 8HQ) for some mid-afternoon scoff. Arriving at 15.30 a couple of chaps were waiting for Takeaways, the chap behind the counter was new. I took off my coat and plonked it behind a chair in order to establish my intention to sit in. The dining room was empty, though there was evidence of recent diners at one table.

No Kofta Anda, it would have to be – the usual – at Sheerin Palace, Aloo Gosht and Chicken Pilao. Note the latter, I have been describing Chicken Pilao served here as Chicken Biryani for years. Thanks to Parveen’s Sunday morning TV programme, I know better. It is still the only way to secure Rice at Sheerin Palace, unless of course they are willing to prepare some fresh, but nobody has told me that is possible.

I watched the new Chap arrange an absolutely massive plate of Chicken Pilao on a plate and place it in the microwave. Hopefully the Aloo Gosht would be resurrected using more traditional means. A Modest Salad, Raita, glass and cutlery were brought. Drinks were offered, I asked for Tap Water, a jug came in seconds. How different from Desi Pakwan in Edinburgh last week when no Drink was offered or Water provided: you’ll have had yer water.

The Salad and Raita would remain untouched, I had considered a nibble or two, however, when the Mains arrived, no chance.

Aloo Gosht

Ten pieces of Lamb on-the-bone served in Shorva. Two halves of a large Potato stood in the mix with a piece of Cinnamon. One should probably eat this with a Chapatti, but think of the splashing.

Chicken Pilao

Two well cooked pieces of Chicken also on-the-bone, in a mass of Spiced Rice. What’s not to like?

Here we go

There was an immediate – Kick – from the Rice which had absorbed the Shorva in an instant. The distinctive Sheerin Palace Flavours were there, such a simple, Soupy Curry in appearance, with Black Peppercorns, Cloves and Cumin Seeds all revealing themselves. The Lamb was Tender but still required a good bit of chewing, this was not Pulp. Sated with the Lamb, the Chicken was tackled, it did nothing for me, a means to an end.

The Chap came through to clear the other table, on both trips he asked how I was getting on and if he could get me anything else.

Great thanks – was communicated. Hector is most at home in the Curry Cafes of the World, prepared food, ready to eat, not just a tweak of something extracted from – The Big Pot.

The Bones were piled at the top of the dinner plate which thankfully was hot when it arrived. Everything was cooling quickly, the heater was not on, Sheerin Palace can be a cold venue. How I ate as much as I did either impresses or disgusts, I was determined not to waste food.

The Bill

£10.00    No messin’.

The Aftermath

The No.4 Bus arrived at the corner of Allison Street just as Hector reached Victoria Rd, magic. What also made the afternoon was the discovery that the No.7 Bus goes from Renfrew Street to the door of Sheerin Palace, handy.

Lamb Chops tomorrow, hopefully.

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Glasgow – Ambala Deli Bar – You Can’t Always Get What You Want

Posted on March 2, 2019 by Hector

So, have you spotted subtle changes to Curry-Heute? The Curry-Heute Blog is now the Homepage, the former Homepage is now – About. People have told me they have found it difficult to find what they are looking for, the – Search – facility has always been there, it is more prominent. Hector actually takes pleasure in scrolling down the page to see the list of venues visited in the last nine years. A friend’s father once asked how it was possible that I had visited so many Curry Houses in so many nations… twenty seven countries and counting. Who’s counting? As ten million hits approaches, the counter has gone!

Stewart and Hector met at Ambala Deli Bar (11 Forth St., Glasgow, Scotland, G41 2SP) this afternoon to see what changes could be made to the layout of Curry-Heute. Ambala’s advertised wi-fi was not working and the Huawei was not talking to the HP which had been brought out for the day. We were left to eat Curry.

Hector contacted Ahmed, Mein Host, during the week to ensure that the Lamb Handi would be made available, it is still not on the Menu having disappeared after a revamp. The assurance was given. October 2017 was the last time Hector was served Lamb Handi at Ambala.

Arriving before the 14.00 rendezvous, Ahmed stood up to greet Hector, a handshake evolved into a hug. A window booth was taken and a power socket identified just in case. I knew what we were having but waited for Stewart to arrive before confirming.

Poppadoms and Spiced Onions were already on the table when Stewart came in out of the rain. He was happy with my plan to share a portion of four Lamb Chops (£8.50) in addition to…

The Waiter came to take the Order. Lamb Handi was an issue, not on his Pad. I asked him to consult Ahmed who was sitting in the adjacent booth. Instead of the hoped for on-the-bone Large Lamb Handi, we would be having a kilo of Lahori Chaska Lamb Karahi (£24.99). Two Chilli and Coriander Naan (£2.99) completed the Order. The Waiter asked if we wished anything more:

Do you think we can finish all that? – the point was taken.

Ahmed came over to tell us that his Lahori Chef would be cooking a worthy Dish for us. I didn’t tell him that I had already experienced it and was not over impressed.

Lamb Chops – to share

The Menu says four Chops, five came as happened last time when the plate was so full I thought we had ten. Stewart showed grace and let Hector have the odd Chop. It’s not often Hector secures the extra Lamb Chop.

The Chops were appreciably larger than the norm, well fired, cooked through, yet still moist. The Lemon Juice, the mandatory complement, added that something extra special. Perfect Lamb Chops for sharing, or as a Main Course in their own right. Ahmed again engaged us, he knows his Lamb Chops are more expensive than many venues, but his are appreciably larger, a matter of – Mind the Quality and feel the Width – to paraphrase a 1960s sitcom.

Lahori Chaska Lamb Karahi

Ginger Strips, Fresh Coriander and roughly cut Green Chillies topped the Meat and Masala. Hang on, this is a kilo? Stewart suggested we should carry scales. Compare today’s (left) with three months ago (right).

Is Curry-Heute becoming Curry-Polis? The number of pieces of Lamb was in excess of twenty, in effect, two decent standard portions and not the bountiful feast we had anticipated. How heavy was the big bone which features so prominently?

The Spice Level was acceptable, the Minimal Masala was ideal. What we had was enjoyable but nowhere near as distinctive as the Ambala Lamb Handi of old which I shall keep asking for. When Ahmed came over to check all was well I had to tell him:

… a small kilo.

Nihari

Ahmed returned some minutes later with a Lamb Shank in Shorva – Nihari – on the house. This is not a Curry which Hector would normally order, Shorva, the antithesis of the Masala we had in the Karahi. The cut of Meat was easily shared. This Lamb was way more chewy than that presented in the Karahi, confirmation that despite one’s respect for this equally Traditional Curry, Karahi reigns supreme. Mint – was the first Flavour to register on the plate. Anise, Ajwain – was Stewart’s take. Mopping up the Shorva made the Naan soggy, not how Hector likes his Naan. Initially the Naan had been the ideal base on which to scoop up the Karahi Masala. Served in halves, I was surprised at how much of it I eventually ate. Chilli and Coriander Naan, definitely the way ahead.

That was epic – exclaimed Stewart when all was done. We had been fed, eventually.

The Bill

£39.47 The Lamb Chops did inflate the total.

The Aftermath

The Manager emerged from the kitchen as I paid, the first time I had seen him today. On being asked about the meal I had to relate that my desire for Lamb Handi maintains. I was informed that the new Chef will be charged with recreating this masterpiece, but it is likely to be Boneless.

You can’t always get what you want.

We retired to The Laurieston where the wi-fi was a bit slow. The new Layout/Theme I had in mind for Curry-Heute may not be backwards compatible. At least now I have a better idea on how to upgrade.

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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 Baked Fish and Aloo Taare Ko, a variation on Fish & Chips. This was also the first opperchancity to try out the new Tawa. One Paratha Doughball was defrosted.

The packet suggested the Spice Mix be mixed with Garlic Paste which was not my original intention, why not?

The Paste was applied to the Haddock and allowed to sit for the afternoon. A Baked Vegetable Topping was envisaged and so Tomatoes and an Onion were finely chopped, some Fish Oil was mixed in to add more bite.

The Fish was wrapped in aluminium foil and baked for half an hour which gave plenty of time to prepare the Aloo Taare Ko. The Paratha was rolled and heated on the Tawa. All was going well until the point of serving, I needed more hands.

The Paratha therefore got a bit burnt and turned too crispy. The Fish came out of the oven far too wet for my liking. Next time, no Garlic or Tomato. The Aloo Taare Ko always works, fried Onions and no pre-boiling of the Potatoes.

Having missed Hector’s cooking, Marg was most appreciative, no Salad for tea tonight. The Paratha was still enjoyable, although crispy, it was far from biscuit-like which I cannot tolerate. I suspect I had rolled it too thin.

Despite the wetness, the Fish was still edible but had nothing like the hoped for Flavours, this was little more than a Fish Stew. The Aloo Taare Ko saved the day, Dry, Spicy, full of Flavour. I should make this more often.

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Edinburgh – Desi Pakwan – Fine Punjabi Cuisine

Posted on February 28, 2019 by Hector

Hector was in Praha this morning arriving back at Edinburgh Airport at 12.30. Some of – The Company – were assembling this afternoon in the East, and so Hector decided to postpone the rest of the journey back to Glasgow. Hector travelled down to Leith Walk last month to find Desi Pakwan (61 Leith Walk, Edinburgh EH6 8LS) not open at noon on a Thursday as Google Maps suggest. Surely by 14.00 they had to be?

Two chaps were tucking in to a share of something wonderful as I took my seat. They had evidently ordered from the – Traditional Punjabi Salan – section of the Menu. All on-the-bone Curry is cooked to order and takes forty five minutes. Hector was not prepared to spend this long waiting and so chose the Lamb Karahi (£9.95) from the – House Special. Achari Naan (£2.95), who has ever heard of this? It had to be tried.

Mein Host was running the show on his own, taking Orders, cooking and clearing up. One assumes that he has help later in the day. He asked if I wished the on-the-bone version – Desi Lamb Karahi – (£12.50) and sold by the half kilo. I was tempted but stuck to my plan, next time. As always, I sought confirmation that no Capsicum would appear in my Karahi. The reaction amused, he was quite adamant that he would never serve Peppers in a Karahi.

But your Fish Karahi (£9.95) does – I said pointing to the other side of the Menu.

Fish is different – he assured me.

Indeed, Fish is different and Fish Karahi is quite a rarity in Scottish Curry Houses. That’s two more visits to Desi Pakwan taken care of.

No Drink was ordered, no Water was forthcoming.

The two chaps departed, two ladies came in, this initially reduced my chances of securing photographic coverage of the layout of this Curry Cafe. There are eight tables which accommodate twenty four diners. The kitchen is open plan. One could not help but be impressed by the Muriel (sic) on the rear wall. Desi Pakwan is closed on Mondays.

Lamb Karahi

The pedigree of this Curry was immediately apparent. The Herb Topping was Minimal in the extreme. Sliced Green Chillies protruded from the Thick Masala. The Masala was Tomato-rich but not necessarily sans Onion.

It was good to see a genuine Naan once again. The teardrop shape was a welcome sight; a Tandoori Naan, light and fluffy with a sufficiency of burnt blisters. The aroma of Pickle was powerful, yet Fresh Coriander was the only visible topping. How the Pickle had been spread across this Naan remained a mystery. The Achari Handi (£9.50) had nearly tempted. Perhaps here I had the best of both worlds, or would the Pickle Flavour dominate as happens in a Garlic Naan?

The first dip of Naan into the Masala confirmed the efficacy of this Karahi. The Spice Level was certainly above – Medium – as had been agreed upon at the time of ordering. As I encountered the sliced Chillies, so the – Kick – was given a further boost. The Meat was Firm but Tender and was easily into double figures. I resorted to eating the Meat alone so as appreciate the Flavours here as intended, then continued dipping the Naan to enjoy the blend of the Masala and Achari. More Seasoning would have been welcomed, however, it would be churlish to criticise this very fine example of a Lamb Karahi. Why do so many venues serve up such poor imitations?

Mein Host was seeing to the ladies then crossed the room to ask the customary question.

Excellent, thank you – was the immediate response.

There is a plethora of Mainstream Curry Houses in the West End of this city which Hector is not in any rush to visit. Punjabi Junction is diagonally across from Desi Pakwan. Edinburgh’s south-side and Leith shall be visited whenever possible, not forgetting Haymarket’s outstanding – Lazeez Tandoori. Four of the six Edinburgh venues reviewed to date have seriously impressed, three are Punjabi, one South Indian.

The Bill

£13.90      £2.95 for the Naan, I ate nearly all of it.

The Aftermath

Mein Host was happy to pose for a photo when I introduced myself. I asked for clarification over the Thursday opening time. Noon was mentioned then 12.30 for serving.

Menu – extracts

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Praha – Sri Lankan Curry House – Another Major Discovery

Posted on February 27, 2019 by Hector

Vinhorady, Hector has been visiting this part of Praha for many years.  Vinhorady appears to be the focal point for many of the new Craft Beer outlets, there are also three Curry Houses just off this square. Sri Lankan Curry House (U Vodarny 10, Praha 3 Vinhorady, Czechia) was today’s choice of  venue. Spending seventeen days in Sri Lanka in 2003 I loved the Curry, but became tired of Coconut in everything. Avoiding Coconut was in the back of the mind today, but Curry with Coconut if necessary is fine.

I arrived just on 14.00, a Buffet, available until 15.00, was advertised on a board at the door. 119Kc for eat all you can, is almost free food. I walked down the few steps into the basement premises.

A large Bar faced me with only two small tables opposite. Mein Host gestured to the passage beyond the Bar. Three rooms lay at the end of the corridor, two dining areas with the Buffet set up in the middle room.

I glanced at the food that was already on display: Beef Curry, Devil’s Livers, Beetroot Curry, Pumpkin Curry, Daal, and Stir Fry Vegetables.

My preference is always a la carte, freshly cooked food. Mein Host brought the Menu, it was brief, to the point. Sri Lankan Curry or Devil’s Speciality both available in Chicken, Pork, Beef, Lamb or Seafood. Devil’s Speciality in Lamb (220Kc) featured Soy Sauce which is more associated with Stir Fry, I would take the risk. He was happy to withhold the Peppers. Mein Host suggested Rice as an accompaniment, Vegetable Rice (95Kc) was the choice. Ginger Beer (45Kc) was not available, a 300ml bottle of Sparkling Water (30Kc) would suffice.

A couple were finishing their Buffet Lunch, four more diners arrived to take up this option. They all had their money’s worth. I was wondering if I should have  settled for Buffet, it was distinctly different from the norm. When Mein Host brought my Order, I knew I had chosen wisely.

Vegetable Rice

Sat on a Banana Leaf, this was a meal in its own right. The Quantity was such I knew immediately that I would only eat around half, a waste. Onions, Carrots and slivers of Leek/Cabbage were mixed through.

Devil’s Speciality

Small cut Lamb was accompanied by an array of Vegetables. The Onions were cut into blocks rather than slices.  There was an abundance of Tomatoes, I had the choice of both the Raw and  Cooked. The Green Vegetable had to be the listed Leek, this was a first. Slices of large Green Chillies were present also, Capsicum may not have been out of place in this Dish, it wasn’t a Curry. The Sauce was thicker than standard Soy Sauce, thickened with Cornflour? I must try this next time I make a Stir Fry.

I arranged half of the Devil’s Speciality on top of the flattened Rice, here we go.

I started with the Rice, oh yes! Somehow I am able to remember specific Flavours from the past. The last time I tasted this was aboard the M.V. Scotstoun in the summer of 1969 somewhere in the west periphery of the Atlantic Ocean. It is this particular blend of Rice and Spice that has stuck in my mind for Chinese Cuisine. The standard that was set by a Chinese crew all those years ago had been matched. This was going to be quite a meal.

The Vegetables in the Devil’s Speciality were al dente, crunchy. Leek is for Soup, or so I thought. Strips of Leek served in this way most certainly worked. The Onions were powerful, undercooking them had retained their potency. The Sauce had a decent – Kick – and was much more than Soy Sauce. Only Chef knows what extra Spices went into this creation. The Lamb was suitably Tender and still managed to stand out in the mass of Vegetables which lay before me.

Mein Host asked the customary question:

I like this! – was my simple reply.  The combination of Flavours was exciting.

Hector cooks Stir Fry quite regularly, nothing I have made has been as good as this. Brandy Ho’s Hunan Food (San Francisco) in 2018 was the last time I tasted anything this wonderful in this style. Today’s Sri Lankan experience is now recorded as one of the finest eating experiences, ever. I wish I had been able to finish all that had been presented. Why didn’t I take the leftovers back to my apartment?

As I relayed the saga to Steve later in the day, the thought of this Dish with King Prawns came to mind. Devil’s Speciality is available with Prawns (195Kc), but King Prawns? I wonder what would happen if I turned up with a bag of King Prawns and presented them to Chef? A November return to Praha has been mooted with – The Company. I shall most certainly return to Amritsar Mail and Sri Lankan Curry House, two outstanding venues.

The Bill

345Kc (£11.50) It is ironic to think that three people could have had the Buffet here for a comparable sum.

The Aftermath

Mein Host had stepped out, it was his wife who I spoke to after the meal. My enjoyment was communicated and the fact that I have been to Sri Lanka had to be dropped into the conversation.

Sri Lankan Curry House – Menu

Two blocks up the hill from Sri Lankan Curry House lies The Pind (Korunní 1151/67, 120 00 Vinohrady, Czechia), it too was open mid-afternoon. As I have found already this week, the range of choices for Chicken Curry outweighed the Lamb.

Walking around the perimeter of the park leads to Grand Rasoi (Slezská 1668/56, 120 00 Praha 2 – Vinohrady-Vinohrady, Czechia) which is a Indian & Thai Restaurant. Extracts from their somewhat extensive Menu are shown below.

Posted in Sri Lankan Curry House, [Grand Rasoi], [The Pind] | Comments Off on Praha – Sri Lankan Curry House – Another Major Discovery

Praha – Spice Affair – Al Karim – A Comedy of Errors

Posted on February 26, 2019 by Hector

There was a late start to the day, something to do with a late end to yesterday. The rendezvous at Al Karim (11 Jindrisska Nove Mesto Praha 1 Czechia) was pushed back to 14.00. Steve and Hector entered the building and followed the signs down to the basement.

There were no diners at Al Karim, a chap was manning the counter. He explained that one helps oneself and then the meal is weighed. This means that Rice is being charged at the same price as Meat and Masala, where is the logic in this? Chicken was the only Meat on offer, we left.

No trip to Praha would be complete without taking a tram to Lipanska. From there we walked down the hill to Punjabi Tadka (Chlumova 199/22 130 00 Praha 3-Zizkov, Czechia) which Google Maps report as open all day. Wrong!

A bus and metro ride later we arrived at Punjab Bistro (nam. Hrdinu 728/10, Nusle, 140 00 Praha 4 Nusle-Praha 4, Czechia) in the southern end of the city. The aroma of Curry wafted towards us as we approached. The lights were off, nobody was at home.

Chicken appears to be the only Meat on the Menu at Punjab Bistro.

Why do businesses not check what Google have as their opening times, surely it is in their best interest to have these accurately reported? I also tried using the phone links on Google Maps to verify that other nearby venues were open, the Huawei was not playing.

Back on the tram, two stops, and we were at Spice Affair (59/14, Nuseleska. 140 00 Praha 4-Nusle, Czechia) which we spotted yesterday en route to the impressive Zly Casy bar. Spice Affair was open, empty, it was 16.30. This was a late lunch.

The setup was similar to Al Karim, however, I had already checked that Lamb Curry was available, but none was on display. The chap pointed to the photos on the wall, Lamb Curry (215Kc) on-the-bone was illustrated. Lamb Curry it would be, take it or leave it. The photo of the Chapattis (30Kc) actually showed White Paratha, if so I had to have one. The chap showed me the Chapattis, they were standard, so the photo was misleading. Qeema Paratha (80Kc) was not available, Aloo Paratha (60Kc) was. Steve would have the same. We helped ourselves to cans (30Kc) from the fridge.

The Bill

610 Kc (£20.33) Paid in advance.

The chap disappeared to the kitchen at the rear of the premises, our meal would be presented on a Thali. Some of the food on display was arranged on the Thali, it was only having ordered that I realised that Rice was inclusive, quite a Feast was being prepared.

Twice I asked for a glass from which to drink my Mango Rubicon, the request fell on deaf ears. Only when the food was brought was I able to obtain a drinking vessel.

It’s cold – remarked Steve whilst Hector completed the photographic ritual. I checked mine, the Curry was tepid, the Rice had not been heated. Everything was colder than everything else. We sent back both meals.

I’m very sorry – said our chap, quite profusely. This was becoming a Comedy Curry.

And so we waited whilst the food was heated. How this was achieved intrigued, he couldn’t simply stick the Thali in a microwave, Hot Salad anyone? The Thalis were returned to us, this time I had Steve’s, we swopped. The difference? Steve had a Daal in the corner, I had Potato and Aubergine. Why we needed Yellow Rice and Plain Basmati puzzled, the latter was still cold. None of the food was particularly hot, it was at least edible. Where was the Bread?

I counted eight large pieces of Meat in a standard Masala. Steve had one piece on a large bone, I only encountered a sliver. The Potato and Aubergine Curry added a welcomed Diversity, better than the Daal I thought. The Raita on the Salad added a bit of distraction. Where was the Bread?

A young lady came in, studied what was on offer, then left. Our chap was still busy in the back. We ate on. The meal was quite underwhelming initially, it got better. The Meat was quite chewy despite having been well cooked. There was a sense that it belonged to the Masala. The Spice Level was moderate, the Seasoning was OK.

The warm Yellow Rice eaten, I spread some of the White Rice on the remaining Masala. Four pieces of Meat left, there was much more eating here than was perceived at the start. I was approaching the end game when the chap brought two Aloo Paratha and Raita, why so late?

The Aloo Paratha was very hot. Served in Quarters, they were visibly well stuffed with Potato.

These are Spicy – I remarked – they truly were and will go down in these pages as the Spiciest Paratha ever encountered. I ate two pieces only, Hector was well stuffed.

Steve looked at the plates the Paratha had arrived on and wondered why we could not have eaten our Curry from one of these. The Thali did make the meal look like a school dinner. Steve’s verdict:

Apart from the shambolic service, reasonably tasty food. The meat was tender, it was a decent Curry but could have been hotter. I didn’t like the way it was dished up.

The Aftermath

I gave the chap the Calling Card, conversation was minimal. Was this his business? Was he the Chef? We shall never know, Hector will not be back.

Posted in Spice Affair, Punjab Bistro, [Punjabi Tadka], [Al Karim] | Comments Off on Praha – Spice Affair – Al Karim – A Comedy of Errors

Praha – Amritsar Mail – Exceptional Lamb Madras!

Posted on February 25, 2019 by Hector

Curry-Heute is also about exploration, with a view to discovering venues which serve Curry as good as, or possibly even better than Glasgow’s Top Rated – says the About page.

Occasionally Hector strikes gold, today at Amritsar Mail (Vodickova 701/34, 110 00 Nové Mesto, Praha, Czechia) a Lamb Madras was served that has to be celebrated. If the Hector level of enjoyment was at the top end of the scale, then the Reader must surely accept that this Curry was truly Excellent, Outstanding!

After last night’s frustration at Masala, Hector was very much in the mood for Curry. Amritsar Mail was first encountered last August but too late in the trip to investigate. Amritsar Mail was therefore scheduled to be Curry #1 this week. Hector arrivived at 12.25, Steve texted to say he would be a few minutes later. As expected, he found it difficult to locate Amritsar Mail being in an arcade off Vodickova.

A Waiter let me choose any table which meant the view from the corner was secured, in full view of the Buffet. The line of small tables in front of the counter was avoided, OK for one person, not for two.

It looked like everyone else was here for the Buffet which was charged from 119Kc, about £4.00. I had a glance, two Chicken Dishes and a Daal, though Steve insisted later he spotted something in Lamb. The Menu was provided, once again in Praha it featured many more Chicken Dishes than Lamb. Lamb Kadai (265Kc) was considered, but was the Capsicum in the Masala as suggested, or worse? The Chicken Kadai was in the Buffet, Soup, no thanks. Playing safe, Lamb Madras (255Kc) became the choice. Had Steve been present, Hector would have chosen something else, this is the Steve Curry. Mutter Pulao (75Kc) would accompany. The Sparkling Water was only available in small bottles, Home-made Lemonade (55Kc) would be served as a half litre, Hector required liquid that was not Piwo.

The Waiter took my Order as he cleared the adjacent table, nothing was written down. The Jar of Lemonade arrived moments later, refreshing, but I could have done without the Mint and the straw.

Steve arrived @12.45, he too studied the Buffet before asking for the Menu. Methi Chicken (195Kc) and a Plain Naan (50Kc) was ordered along with the Lemonade.

Lamb Madras

The Toppings intrigued. In addition to the standard Ginger Strips and Coriander (?) were Seeds, possibly Mustard Seeds. The Slivers of Tomato also pleased, how many venues would have used the dreaded Green Vegetable?

That looks good – said Steve as I completed the photographic ritual.

The Meat was arranged over the well judged portion of Rice. Double figures were reached, some pieces would be halved, this was a decent Quantity.

The first mouthful of Meat, Masala and Rice brought immediate pleasure. The Seasoning registered and then an amazing array of Flavours. The Spice Level was not challenging, there was a decent – Kick – but, oh, the intensity of Flavour.

This is bloody marvellous – was an almost involuntary exclamation, Steve took a sample, he concurred.

The Meat was soft, yet the first piece sampled was a bit chewy. Thereafter the required level of – Tenderness – prevailed, though the occasional piece of Fat was encountered. The Richness of the Masala was astonishing. I could see white flecks which I took to be Garlic. Curry Leaves were set aside. Cumin Seeds were present, these may have been in the Rice as the Buffet Rice was – Jeera Rice. The Seeds were too small to be Peppercorns but larger than Onion Seeds which were also identified. Even the Peas stood out, I cannot recall tastier Peas. This Lamb Madras was astonishing, right up there with the best of Curry encounters.

There is Curry in Praha, Indian Happy Tandoor impressed once then lost their Chef. Mailsi – Pakistani Restaurant and Curry House are reliable, this Lamb Madras at Amritsar Mail was in a different league. If one only had time for one Curry when visiting Praha, this must be it.

Methi Chicken

Three of the same Toppings were present, not the Seeds. The Masala was clearly the same as presented in the Lamb Madras but with flecks of Herb mixed in – Methi!

Yes, no? – I asked.

It’s good.

*

*

The Naan was pale, not fired enough, but at least the shape suggested it had been cooked in a Tandoor, not on a Tawa. I was outside trying to get a phone signal whilst Steve ate. I asked for his verdict on my return:

The Chicken is a bit tasteless, the sauce is fine.

It’s a pity that so many people eschew Lamb in favour of this almost impervious Meat which simply does not – Curry. Now we can imagine – Methi Lamb.

The Bills

385 Kc (£12.80) for Hector, 300 Kc (£10.00) for Steve.

The Aftermath

Your Lamb Madras was truly exceptional – was my introduction to Curry-Heute. Cards were exchanged, the Waiter asked if I would write something on their Website. Hopefully I can post a link to this review.

The arrival of Craft Beer in Praha has transformed the experience. The smoking ban has made this experience so much more enjoyable. Now there is truly exceptional Curry. I am not waiting twelve months to return, a trip to Praha, anyone?

Menu Extracts

Posted in Amritsar Mail | Comments Off on Praha – Amritsar Mail – Exceptional Lamb Madras!

Praha – Masala – Lights out, Lights out in Prague

Posted on February 24, 2019 by Hector

What were the chances of discovering a Curry House some thirty metres from the apartment? (emoticon understood) Masala (J. Masaryka 326/36, 120 00 Vinohrady, Praha Czechia) is that very venue. Steve decided to call it a day, it was only 22.00, Hector could not resist the Curry opperchancity. Two chaps stood customer side of the counter, Mein Host opposite.

Are you open? – Hector was beckoned in.

Masala was closing soon, a point Mein Host was keen to get across, Google Maps suggest 22.30. The Tandoor is already closed – I was told.

It is Curry I wish, would you like me to have a Takeaway?

A Menu was provided and the empty tables gestured to, I took this as an invitation to stay, to eat in. Mein Host was keen to serve but again informed me – we close in twenty minutes.

Hector was under pressure, the Menu was not overlong, three Dishes stood out: Kadai, Fenugreek and Chettinad were present, but all in the – Chicken – category. The – Lamb – section was decidedly – Mainstream, Minimal.

You have these wonderful Chicken Dishes but not in Lamb – hoping that versatility was an option – I do not eat Chicken Curry.

Mein Host replied with something along the lines of:

You have to blame my boss.

Hector had had his Chicken-Heute, the first meal in any trip to Praha is Chicken Wings served at Novomestsky Pivovar, 400g of sheer indulgence washed down by a remarkably tasty Piwo.

There was nothing else to do but accept defeat, Hector left the building. The lights went out.

If one is happy to eat Chicken Curry, then Masala may well be worthy of investigation, but don’t leave it late in the day.

Posted in Masala | 1 Comment

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 was far from the style Hector seeks. Cue a YouTube site which revealed all. Meanwhile someone on a Social Medium posted a link to a radically different approach to creating an authentic looking Karahi Gosht. Such were the time-outs in preparation both could, in effect, be prepared simultaneously, but it did make for a very busy afternoon.

Whilst I appreciate people’s efforts in posting videos, I still prefer to see a Recipe as a list with clear instructions which can be referred to with ease.

Mughlai Karahi Gosht

Ingredients – Part 1:

1 kg Lamb on-the-bone

1 dessert spoon Ginger Paste

1 dessert spoon Garlic Paste

2 tsp Salt

The Salt, Ginger and Garlic Pastes were stirred into the Lamb and left to marinade overnight.

I have tried a similar approach but have added Yoghurt at this stage. So when does the yoghurt go in, and how much?

Ingredients – Part 2:

4 tbsp Vegetable Oil

1 tin Tomatoes or 500g fresh, sliced

Onion by weight to match Tomatoes, thinly sliced

1.5 tsp Chilli

2 tsp Salt

This is appreciably less Oil than appears in Hector’s Recipes.

The Oil was heated the Lamb added and partly browned. A Restaurateur in Glasgow told me once that in Punjabi Cuisine the Meat is not browned, so a different start.

For a change I used Fresh Tomatoes and was amazed at how much liquid there was in the pot. Finely chopped Onions is what I was taught, large slices was another departure from the norm. I used a Red Onion as two White Onions would have spoiled the balance of Tomato and Onion.

On a low gas, the mixture was covered and cooked for thirty minutes. At the halfway mark the now Mash was stirred. It was beginning to look like – Curry – but was still wetter than anything I would normally prepare. I turned off the heat whilst I attended to the Bread, I wanted the Mash to cool a bit before adding the Yoghurt else it may curdle.

Ingredients – Part 3:

2 tbsp Greek Yoghurt

2 tsp Coriander

0.5 tsp Turmeric

1 tsp Cumin Seeds – crushed

0.75 tsp coarse Black Pepper

0.25 tsp Garam Masala

2 Green Chillies – slit lengthwise

3 cm Ginger Strips

2 tbsp Chopped Fresh Coriander

It was Yoghurt time. The Coriander, Turmeric, Cumin Seeds and Black Pepper were stirred into the Yoghurt. The Quantities of each of these I regard as quite minimal, only two Chillies also, this was never going to be a Karahi Gosht that would blow one’s head off. I had a very Creamy looking Wet Curry.

Forty five minutes more cooking followed with the lid of the pot half on. This reduced the liquid and allowed the Lamb to cook properly. I have seen too many TV shows etc. where it is suggested that Lamb can be cooked in just over half an hour, it cannot. I had also left the Lamb as it was cut at KRK, normally I would halve each piece. This was another test for this Recipe.

After forty five minutes the Masala was suitably reduced, time to stir in the chopped Coriander Leaves. All things being equal, the Mughlai Karahi Gosht was ready to serve, but Hector was still busy on the other side of the cooker.

For the Garnish:

2 tbsp Coriander Leaves – chopped

Ginger Strips

Sliced Large Green Chillies

The result was a suitably Dry Karahi. I took a Soupçon: with fewer Ingredients both in terms of Quantity and Range this was surprisingly full of Flavour. The Kick was no more than Moderate, as expected.

Paratha

Bread has made very few appearances in Hector’s Home Cooking. Shop bought Bread tends to disappoint, ASDA’s Garlic and Tomato Flatbread being the exception. A Restaurateur suggested to Hector recently that when Restaurant Bread disappoints it is often down to the fact that it has been bought in the local supermarket.

Parveen showed how easy it was to make a Chapatti, Dr. Alasdair gave Hector a Chapatti Recipe on a visit to Carnoustie. Hector make Bread, aye right. At the start of the week Hector had planned Chapattis, Wholemeal Chapatti Flour was purchased. A Tawa Pan was ordered online, instead a huge Stockpot arrived. Can I keep it? When Paratha became fixed in the mind so White Chapatti Flour was sought, only Medium Chapatti Flour was sourced.

A Paratha should be Light, Soft, Layered, Flaky and preferably show signs of – The Swirl. How the latter is achieved has remained a mystery until this week. Hector now knows, the challenge was to achieve it. At the outset there was a single thought that prevailed, if successful, just how intolerant, nay insufferable is Hector going to be in Restaurants which serve up anything less?

Ingredients:

3 cups Flour

2 tsp Salt

1 Egg

Water (who knows how much?)

Ghee

One has to mix the Ingredients then – knead. We have all seen it done. Somehow a Chef/Baker is able to transform these simple, inexpensive Ingredients, into Dough. I went from too dry a mixture with everything sticking to everything else, to visibly too much Water. More Flour on the worktop, Doh! It worked, however, the Flour at this point revealed its Wholemeal properties. Hector had his heart set on the White Paratha.

Leave covered with cling film for 30 minutes – said the Video Source. This gave time to return the attention to the Masala.

When the Dough was removed from the fridge it had much more cohesion and was pliable. Things were looking good. The Dough was cut into four balls, too large, five was better.

How does one use a rolling pin to make a – Round? I tried Parveen’s – Chapatti Clap – to make the Dough stretch in my hands, this had moderate success. The results were somewhere between Round, Rectangular and Random. Hector was undaunted.

The Swirl, this has puzzled for years. The best Paratha shows a spiral as well as the Layering etc. A layer of Ghee was spread across the rolled out Dough, and a sprinkling of the Flour added also. The next part is genius.

A radius was cut to the centre of each – Round. Working anticlockwise, the Dough was folded in about 1cm sectors, over and over, all the way around. On picking it up, there was the conception of – The Swirl. As best I could, the edges were pulled apart to create a sort of – Rose Petal – effect. At this point I felt there was far too much Ghee. The elongated mass of Dough was plonked on the worktop Ghee-side down. The top was then pressed down to permit the formation of another Dough-ball. The task became easier each time, perhaps even more time in the fridge would have helped, or was it the Dough returning to room temperature? Five were created, covered in cling-film, and once again placed in the fridge, this time for fifteen minutes.

I expected to make two Parathas, three at most, the extra Dough could then have been frozen. Not knowing how well the next part would go I decided to keep everything out.

Daal Makhani

Having stuck rigorously, well nearly, to the Recipe for the Karahi Gosht, this would only provide Meat and Masala. The packet of Daal Makhani has been in the cupboard for too long, this may well have turned out to be the only edible part of tonight’s meal.

Five minutes, boil in the bag, Simples.

*

Paratha – The Cooking

Two Dough-balls were rolled out to create as near a – Round – as Hector was ever going to get. The frying pan was heated to a medium heat. Who has my Tawa?

The Dough was placed in the dry frying pan, a layer of Ghee was spread over the over top side, then immediately turned, again the top was covered in Ghee. There was plenty of Ghee in the frying pan, large blisters grew in the Dough, was this the revelation of layering? There was no sign of – The Swirl – when I initially placed the Dough in the frying pan. Behold, there was most certainly signs of – Curves – emerging on the surface of the almost-Paratha. I turned it over and over again, when the Bread became Brown on both sides, I removed it from the frying pan.

I had a Paratha, it was decidedly greasy, cue the kitchen towel.

A second was made in the now very Buttery frying pan. Serve, eat immediately.

Had I chosen to precook them, I could have dried them off,  reheated later in the dry pan then add some normal Butter, placed centrally, at the time of serving to reintroduce the glistening.

The Bill

A bag of Flour cost £1.99. From this I could have made more than fifty Parathas. OK, there’s the Eggs and the Ghee, but Paratha still only cost pennies to make. We are being ripped off in Restaurants.

Friday Night Curry

For most, the working week was over, not Marg. The alarm will ring at 05.50 tomorrow, Marg will be off to inspect the playing fields.

Mughlai Karahi Gosht, Daal Makhani and Paratha

The Karahi Gosht had become even drier in the couple of hours it had sat in the pot. The Masala was as Thick as I desire. The Spice Level was well within acceptable parameters, the extra slices of Chillies were required, for Hector. Two features of the Flavour astonished. I know how much Salt went in, four teaspoons, this was a Well Seasoned Curry, ah, the Bread was helping too. Citrus, from where was this coming? No Lemon Juice or Tamarind had been added as I normally would, this was quite remarkable. Hector was happy with the simplicity of Flavours. Marg would deliver her verdict later.

The Paratha had dried quite a bit by the time it reached the table. It was Soft, Layered, Flaky, very Flaky, and showing a sense of something – Curved – in places. The edges felt a bit Crispy initially, again this subsided. Hector rarely eats a whole Paratha, Marg and Hector both ate a Paratha each. Success? Absolutely!

Next time, slightly less Salt, much less Ghee, and further research this evening suggests that Plain Flour may achieve the White Paratha I seek.

Henceforth there shall be Bread served with Curry at Hector’s House. Marg may well prefer a Chapatti as his her wont. Simples, in comparison, and a good way to use up the Wholemeal Chapatti Flour.

The Daal Makhani added the required Diversity, Marg didn’t take much of it, she was too busy devouring the Karahi Gosht. I am tempted to try making a Daal for the first time also, Parveen has much to answer for, though nothing prepared today was hers.

Usually Marg complains about the Spice Level as soon as she starts to eat any Curry, not tonight. Also, I managed to give her only a couple of Bones.

Marg’s verdict:

Minimal sauce, just as Hector likes it. Tender meat, strong flavours with a good kick of Ginger and Coriander. The home-made Paratha was a lovely bonus, and the Daal added a different flavour to the sauce. A great treat for a Friday. Too much washing up.

Marg should have been in the kitchen around 16.00.

The Aftermath

It is time to reveal the Source of today’s creations:

Mughlai Karahi Gosht

http://maunikagowardhan.co.uk/cook-in-a-curry/mughlai-karahi-gosht-slow-cooked-lamb-curry-with-tomatoes-garlic-and-garam-masala/

Thank you, Maunika Gowardhan

Paratha

https://www.youtube.com/watch?v=G8BSGywfRMs

Maybe Butter Chicken next time.

Posted in Hector's Cooking | Comments Off on A different approach to Karahi Gosht, plus Hector’s first attempt at Home-made Paratha