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 arranged back in August when Marg, Mags, Dr. Alasdair and Hector were in Praha: Pork Vindaloo. However, Dr. Alasdair was slightly worried that the term – Vindaloo may be off-putting. Pork Glasgow – was conceived.

British Indian Restaurants (BIR) have brought us up to beware of the – Vindaloo – whilst – Korma – is for the feeble. Curry-Heute has challenged this since its inception, Spicy Korma has been served at Hector’s House. In the last year, since visiting Madeira, Hector has been experimenting with Vindaloo served in its original form, with Pork. The Recipe is presented here, plus a variant. Tonight’s Curry was closer to the latter with Star Anise and Smoked Red Chillies featuring.

The Spices were assembled on December 24th before driving north to Aberdoom where for once no Curry Houses were visited. This was a short stay. Both Sainsburys and ASDA had to be visited yesterday in an attempt to secure the necessary fresh ingredients, no Fresh Coriander or Chillies. The Masala was cooked last night, two hours of cooking the Frozen Onions before adding the Tomatoes, Spices and saturated Methi.

At bedtime, I sampled the Masala. Tangy, Tasty, the Spice Level was within acceptable parameters. The Dried Red Chillies had done their job, the intended Overall Flavour was that of South India, Goa, associated with the Portuguese who developed – Vindaloo. It was then I remembered the Tamarind which should enhance the Flavour further.

Meanwhile the Pork was marinaded overnight in Red Wine Vinegar, Vegetable Oil and Pepper, the – Vin.

*

*

*

At lunchtime today it was off to Spice of Asia (John St., Aberdeen) to secure the Coriander and Chillies. Quelle surprise! Spice of Asia has moved across the street to much larger premises next door to the former Aitken’s Bakery. This was the only known source of Curry ingredients in Aberdoom, now it is – Spice Disneyland. Fresh Herbs, Vegetables, Spices, fresh and frozen Halal meat, plus every sauce and mix of Spices imaginable. Smoked Dried Prawns were purchased, perhaps the missing ingredient for my planned attempt at Fish Chettinad.

Having sat overnight, the Oil had risen in the Masala, I ladled off as much as possible. The Pork has absorbed nearly all of the marinade. And so to Carnoustie.

18.30 was the agreed time that – Dinner – would commence. We would be nine, with one Vegetarian. Mags, our co-host – had three leftover Dishes from December 24th, all Vegetarian: a Bombay Aloo cooked by Fiona (not present), plus Mags’ Sweet Potato and Lentil Daal, and finally a Chickpea and Cauliflower Mash. All were very Dry, in Hector’s preferred style.

Hector still had work to do on arrival. A ton of Potatoes were peeled and chopped into bite-sized pieces then boiled. Hector takes no chances with Potatoes, the – Aloo. I decided to blend the Masala to create the classic BIR Masala. Beforehand, more Oil was poured off. Coriander Stems were added. These, the Green Cardamom and Red Chillies would disappear in the blended Masala which came out looking very much like – Soup.

The Pork was added and cooked for half an hour, longer than anticipated as Marg said it needed more after the first ten minutes. Somewhere in the mist of time the Potatoes were added. Mags put the Pork Vindaloo into the oven and made a very poignant comment as she did so:

The Curry is more soupy than your usual.

With everyone assembled, Poppadoms, Chutney and a Tomato-Cucumber creation prepared by Dr. Alasdair were tucked into. Cumin Seeds, Mmmm. I assumed they were from – the creation – then it I heard the ingredients of the most impressive Mango Chutney being read aloud: Cumin and Fenugreek.

Geeta’s Premium Mango Chutney, I have to get some.

*

We progressed to the dining room, the Curry, Rice, Chapattis and Naan were assembled. There is some skill in bread making amongst the people of Carnoustie. Mags brought the Basmati, all was set. This is what I consider to be a portion of Rice, every grain would be eaten.

Pork Vindaloo

Once more the Oil had risen to the surface, this astonished, I know what I had put in and what I had skimmed off, from where was this still coming? I stirred up the Mash to create the classic BIR Curry Masala. The Potatoes floated, the Pork sank, my first spoonful was all Potato and Masala. The Masala had retained the Tangy Flavour, the Spice needed augmenting, the chopped Green Chillies and Coriander were added a la Kabana (Manchester), much better. This raised a sweat. Having found the Pork all was well, the marinade had worked wonders, very tasty meat. The Masala was designed to be eaten with Rice, hence the Texture and its abundance.

Too soupy – exclaimed Dr. Alasdair on first sight – unusually soupy for one of your curries – he continued. Hector was black affronted. I had to point out that this was intended, it is the nature of the Curry.

Thereafter all was positive. The depth of Flavour was remarked upon around the table. Some may have taken tentative helpings to start, all went back for more. Marg was keen to tell me afterwards that she had her fair share.

Later, Dr. Alasdair would describe the overall flavour as – Fruity. That may have come from the Tamarind. Mags too was impressed by the outcome, the Flavours. Marg was keen to point out that it was not too Spicy for her.

                     Bombay Aloo                          Sweet Potato and Lentil Daal

The Chickpea and Cauliflower, Bombay Aloo, Sweet Potato and Lentil Daal had a similar pedigree. A Soupçon was had of each, no more than a distraction from the main event, but then…

Chickpea and Cauliflower

The Chickpea and Cauliflower stood out. Not usually a fan of Chickpeas, I had to admit that this was worthy of being served as a Main. If there’s a next year, I may put in a request for this.

There was talk of next year, Keema was mooted. Aloo Keema Mutter? Simples, and never Soupy.

Update:

Dr. Alasdair added this comment on another medium:

Forget the Mango Chutney – the vindaloo was a revelation. Full of flavour and not mouth searingly spicy also (no bengal tandoori the following morning) Where can we get this again? Not in a restaurant anywhere near us I suspect. May have to invite the currymeister back… That would be an additional visit though; there has to be a different curry on the menu next Christmas…

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Glasgow – Karahi Palace – Sunday Lunch – Visit #98

Posted on December 23, 2018 by Hector

Lasagne for eight, that was Marg’s request for dinner this evening – oh, and it’s for the girls round at the Wendy House. One cannot remove a portion, Hector needed fed, there was only one thing for it: Curry-Heute.

Somehow three months and one day have passed since Hector’s last visit to Karahi Palace (51 – 53 Nelson Street, Tradeston, Glasgow, G5 8DZ), 2018 could not end without a Karahi Gosht. Today was Visit #98, already a Curryspondent is looking forward to #100. Somehow I think that will be a smaller affair than Yadgar #100.

Two different Chefs were at the preparation area, I acknowledged them as I took my preferred seat at the table beside the refrigerator. A new chap, front of house, was clearing this and another table. There was something different, Karahi Palace looked brighter.

Qaiser appeared from the mysterious room under the stairs and came out to take my Order. Qaiser acknowledged that it is months since I was here last:

I’ve seen your posts, you have been travelling.

This I confirmed and rhymed off some cities. I reminded Qaiser that my Karahi Gosht (£7.90) should have extra Methi and Seasoning. A Single Chapatti (£0.70) as always would be a sufficient accompaniment.

It was only after the Order was taken that I spotted Chef Rashid, all was well, Quality Curry was guaranteed. One of the two ladies on duty brought a jug of water, so no Modest Salad today.

Two chaps took the adjacent table. They ordered a Daal to share with two Naans, a fine example of economical eating.

Karahi Gosht

A – Hyper-Hot – Karahi Gosht was presented. The Toppings today were Ginger Strips, Fresh Coriander and Sliced Green Chillies, perfect. I constantly praise the venues which serve a – Dry Curry – today’s redefined the term. Minimal Masala, there was virtually none, just enough. As a result there was no oil residue on the edge of the karahi.

I tore a strip off the hot Chapatti and dug deep into the karahi. At the base was some burnt Herb, Methi. I recognised the Flavour instantly, Bradford Curry. For years I tried to work out what made Bradford Curry so distinctive. Methi was the conclusion, toasted/burnt Methi may well be the final piece of the jigsaw.

Thereafter, the Flavours of the Karahi Palace dominated, this was a Magical Curry. The Meat was simply beautiful, Bones were but a few. The Chillies did their job, the Spice Level went through the roof at times. I ate so slowly, savouring every mouthful.

Hector has had a lot of Curry in the last three months, some has been outstanding, this was – Simply The Best.

The Bill

£8.60 I must come and do the half-kilo.

The Aftermath

There’s something different about the place – I said to Qaiser.

New floor – was his reply.

How long has it been down? – I asked.

Three months.

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Glasgow – Akbar’s – A Solstice Curry

Posted on December 21, 2018 by Hector

On the evening when the – Amateuris Drinkerus – are at their peak, Hector, Dr. Stan, and John found themselves at Akbar’s (573-581 Sauchiehall Street G3 7PQ). The last Friday before xmas, when no sensible chap goes near t’pub, what better night to go to a notoriously busy Curry House?

The reservation was made for 19.00, Dr. Stan and Hector arrived together, super-punctually. Imran, Mein Host greeted us both then showed us to our table. The first round of drinks was – on the house. A 500ml of premium Cider (£4.75) and a glass of red wine arrived in an instant. Thank you, Imran.

John was punctual, the above was repeated, more red wine. It was only this point that John admitted that he has been a regular visitor to Akbar’s over the years. He has yet to have a Bradford Curry in Bradford, as far as I know.

Lamb Chops (£4.45), how could Hector resist? Dr. Stan succumbed to a Mixed Kebab (£5.25). John found Liver Tikka (£5.45). Liver? No way would Hector be sampling any of this.

The dedicated page on Curry-Heute covers quite a range of Main Courses at Akbar’s, thanks to the CAMRA dinner held at this time of year back in 2015. This includes some Dishes Hector would otherwise not have been exposed to. The array of photos was studied by John in conjunction with a careful scrutiny of the Menu. He was determined to avoid a Soupy Curry, I assured him that if it was ordered – Asian style – then this should not happen. I wonder what his experience has been at Akbar’s, Marg and Hector were caught on the Visit #2 when we were given what was very much a Glasgow Curry, most disappointing. Karahi Gosht and Spinach (£8.95) appealed most. Having had a late lunch, John would restrict his Chapatti (£0.75) intake this evening to – two. In 2016, Chapattis were recorded as being £2.00 each which was ridiculous for a Bradford-based Curry House. Someone has seen sense here. Dr. Stan would have the same. What were the chances? Roshan Lal (£10.45) has been my favoured Curry at Akbar’s. A Paratha (£2.50) has proven to be a very suitable accompaniment.

The young Waiter, actually, they were all young, took the Order. I was careful to ensure that our Curry would be prepared – Desi-style – Apna-style – Asian-style. The description for Roshan Lal includes – peppers – not that they are abundant, still, better that they should be excluded. The – Pad – was able to record this tweak. Two Dips were brought, one the Tomato-based Dip whose Recipe appears here.

Akbar’s was stowed, as expected. A large group sat on the other side of the room. They were having fun. I would love to have seen their bill at the end of the meal. I suspect it may well have exceeded the CAMRA Dinner’s £203.65.

*

Lamb Chops

The portion remains four. Initially the Chops looked a bit on the small side, however, they were lanky and had sufficient Meat. There was an instant – Wow– once again. These Chops must be the most Flavoursome served in Glasgow. Not as cremated as I have seen served here, they were totally succulent, an absolute joy. The accompanying Garnish included slivers of coloured Capsicum which were carefully avoided. The Black Olives and the Tomato Dip provided an excellent counterpoint to the Chops, the three were a very tasty combination. Despite a modest price increase since the last time I had Lamb Chops at Akbar’s I feel they have maintained a sense of value. Some venues have lost the plot.

Mixed Kebab

I nearly chose this on the assumption a Lamb Chop would feature, no Lamb Chop. A Seekh Kebab, Shami Kebab and a pair of Onion Bhajis sat on the steaming platter. Since when was a Bhaji a Kebap? A Lamb Chop should surely appear here?

Are you happy with your selection? – I asked the good Doctor.

Very, very – was his reply.

It’s good, a good spiciness to it – he added.

Liver Tikka

Hector cannot abide Liver. Once at the Sheesh Mahal (Bradford), the Rickmeister arranged Lamb and Liver Curry. I had to pick out the latter, the Texture of Liver simply does not sit well on the Hector palate. John was clearly a fan of Liver. I must admit this Dish did look quite appealing, I had never considered the possibility of Liver Tikka. The Meat sat sizzling on the platter, John tore in:

This is the best liver I have ever tasted!

When Imran came over to check on our progress I had John repeat his statement.

I would order that again in a heartbeat – added John.

So, for those who like Liver, this appears to be a winner.

As the Waiter cleared the table he asked if we were ready for our Mains. Dr. Stan was about to reply in the positive, the Hector interrupted – no, not yet, we need a rest. With no Marg present, I had eaten all four Lamb Chops, for once. Marg was meant to join us this evening but had a better offer in the end, aye right.

The Chap who brings the food was once again happy to pose for a photo. The presentation is quite elaborate, he cannot possibly be – the Chef – who should be far too busy to come front of house.

The Paratha was up to Hector’s high standard: Large, Soft, Layered, Flaky and served – Whole, the latter is so important. John did comment on the Butter glistening on top as I insisted he have some. I would manage little more than half of this excellent Paratha. The Chapattis came two at a time and were disappearing faster than I could photograph them.

Roshan Lal

The Toppings featured Coriander, Tomato and a slice of Lemon. The Tomatoes appeared to have been added late and continued to cook in the karahi. The Meat was cut Bradford-small and was impossible to count, there was a lot of Lamb.

In Bradford, I sometimes have to wait quite a time for the distinctive Herb-rich Bradford taste to emerge, tonight it was immediate. Methi is what I have to accept is the root of this Flavour. There was next to no Oil collecting on the edge of the karahi. The Masala was the bare minimum and had a hint of Creaminess about it, though I doubt very much if Cream was present, the blending? Chopped Green Chillies were mixed in to the Masala providing an extra – Kick. The Spice Level was well judged, noticeable, not too demanding. The Tomatoes were better than any I have encountered previously in a Curry, they took on the full Flavour of the Masala. I must try to replicate this manoeuvre. Was I meant to squeeze the slice of Lemon? Usually, the Roshan Lal gives off a Citrus Flavour, not this evening.

Having abandoned the Paratha, I was still left with a mass of Meat, John was finished and noticed I was struggling already. At least Dr. Stan was still eating. The Meat had to be chewed, thoroughly, to both aid digestion and to release the Flavours.

This Roshan Lal was Wonderful, despite the anticipated Citrus not appearing. My only visit to Akbar’s this year, I would be here more often if they opened earlier.

Karahi Gosht and Spinach

This is Hector’s preferred interpretation of this Dish: a Masala with Herbs, not a mash of Herbs and no Onion/Tomato-based Masala. The Meat was presented again in the Bradford style, i.e. small pieces.

Despite his late lunch, John demolished his Curry in next to no time, he was first to comment:

Fantastic lamb, with just the right consistency of sauce and the balance of spice was just perfect.

Sometimes Dr. Stan plays the game and gives a few more words than his normal – Mmmm:

Full bodied, tasty and not overpowering in Spice … medium … maybe could have asked for a bit more. I liked the spinach in it.

We should come to Akbar’s more often but then going to Bradford is preferable. In Glasgow we have a greater range of styles available across the – Desi – Curry Houses. However, the – Mainstream – in Bradford leaves the equivalent in Glasgow well behind.

The Bill

£49.00      Imran was as good as his word, no charge for round of the drinks.

The Aftermath

Mein Host bade us farewell. I let slip where The Company are going for New Year. There may well be a Curry or two before then.

In the meantime, here’s a photo of the latest statue to be unveiled in Glasgow – Charles Rennie Mackintosh (1868 – 1928), architect, designer, more.

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Edinburgh – Kebab Mahal – Two Weeks Later

Posted on December 20, 2018 by Hector

As I was leaving Kebab Mahal (7 Nicolson Square, Edinburgh EH8 9BH) two weeks ago, Mein Host showed me the – Specialities – section on their Menu. Karahi Ghoust (£10.95) available on-the-bone was enough to have Hector scuttling back.

Arriving at Nicolson Square at 11.50 it was straight in to Kebab Mahal which officially opens at Noon. By 11.59 there were six of us sitting in and people kept coming. Kebab Mahal, in situ for some thirty years, is a very popular venue.

Mein Host escorted me to – your usual seat. You are here to try something different – he recalled.

From my seat I relayed my Order to another chap behind the counter. A Paratha (£2.25) was added to the Karahi Ghoust. When he brought a plate to the table a Sparkling Water (£1.15) was added.

Mein Host was back behind the counter:

I hope you don’t mind waiting, not everyone is here yet.

No problem, I’m early – I replied.

He brought a Raita and Chilli Sauce to my table and then to each in turn. There was a sense of well being, Mein Host looks after his customers.

The assembled company sat and waited for the respective orders to be prepared. I heard Lamb Bhuna (£7.65) and Biryani being requested, meanwhile the Takeaway trade was in full swing. People do buy Donner Kebap for lunch.

At 12.20 the Karahi Ghoust and Paratha arrived. I was already impressed. The Paratha was the real deal: Large, Layered, Flaky, Soft and served – Whole. I would manage about two thirds of this Paratha which is Hector’s standard.

*

Karahi Ghoust

A mass of Meat sat in the karahi with a covering of Desi Masala Mash. The Topping was Minimal, just a few Coriander Leaves. The Lamb was a mix of cuts, Sucky Bones full of bone marrow were present which add so much more flavour to any Curry. I assumed Lamb Chops were included but as I made progress this proved not to be the case. There was a huge amount of Meat, well into double figures, some Boneless pieces too. Tender to Chewy, there was a lot of eating here.

The Masala appeared to be Tomato-based, Onion Seeds were visible too. There was sufficient Masala, no need for excess. As ever, the Oil collected on the periphery of the karahi, probably less Oil than at my favourite Glasgow venues which serve this Fayre. The Seasoning was a tad below perfection, the Spice grew with each additional mouthful. In terms of Flavour, there was no dominance of any individual Spice. The Flavour was Dry, Earthy, and absolutely no Sweetness. Quality simply oozed from this Karahi Ghoust, one wonders how Mainstream Restaurants get away with what they serve. This was Desi Cuisine at its finest.

The serving chap came over to check on my progress. All was indeed well. They know that Karahi Gosht is the Ultimate Curry. Now imagine it with some Methi stirred in.

The Bill

£14.25 This was truly a Big Lunch.

The Aftermath

Mein Host took the cash, shook my hand, and asked if I had written some words. I showed him the review from two weeks ago, he was happy to see this.

Thank you very much, my friend – were his parting words.

Kebab Mahal, long may it flourish.

And so, in the reverse of the norm, Hector headed off to the Staggs, Musselburgh for the monthly visit and Ale after Curry.

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Köln – Badmaash – Indian Food Club – Mumbai Palace rebranded

Posted on December 14, 2018 by Hector

… probably the Best Curry served to Hector in Köln, was written almost exactly five years ago with reference to Mumbai Palace (Am Malzbüchel 1, 50667, Köln, Deutschland). There has been a considerable growth in the number of Curry outlets in this city since then, Hector has done his best to keep up. En route to the adjacent Hotel Ahl Meerkatzen I passed by, the building was covered in scaffolding. I was surprised to see that Mumbai Palace is no more, it is now Badmaash – Indian Food Club.

This is the fourth and final Curry of this trip, unless…

I entered Badmaash at 13.00, the once intensively decorated Curry House was almost Spartan in comparison. A couple of chaps were having coffee or similar, I took the table next to the Bar. The Waiter brought the Mittagstich – Lunchtime Menu. I glanced over this then asked for the Main Menu. The grid of Curry Dishes (below) covered Lamb, Fish, Seafood, Chicken, Turkey and Duck, though not every Curry was available in each format. It became apparent very quickly that the Curry I had settled upon may as well be bought from the cheaper menu.

Lamm Dansak (€8.90), when has Hector ever ordered this? A bottle of Sparkling Water (€2.20) would accompany.

More customers arrived, again to drink coffee. One was a clone of Saddam Hussein, well maybe not. The only Curry I would set eyes upon at Badmaash today would be mine.

Lamm Dansak

For the third time this week, Hector was presented with a plate of half-Rice, half-Curry. From the Lunchtime Menu, this was quite acceptable. Eight pieces of Meat sat in a Soupy-Masala. Lentil grains were still visible in the Masala, strange, when I cook Lentils they turn to pulp and become part of the Mash. A dollop of Yoghurt sat on one side of the boundary between Rice and Curry. A sprinkling of Coriander Leaves topped this combination.

Piquant

A Tangy Flavour hit the palate from the off, a Curry with a definite Flavour, a good start. The Spice was moderate, the Seasoning was at a very pleasing level hence the immediate impact. The Daal-effect not only added a different Flavour from my usual Curry choices, but aided the Texture. The Meat varied in Quality, some was decidedly Tender, some required a lot of chewing. The final piece took Hector a full ten minutes of mastication which is unheard of. Some of the Lamb shared the same tanginess as the Masala; some gave off an almost unpleasant after-taste. This puzzled, I could not establish if there was a correlation between the Tender Meat and the Chewy Meat with respect to the latter. Fortunately, the majority of this Curry was a positive experience.

Overall, this was another Euro-Curry, simple and well done.

The Bill

€11.10 (£10.00)   Mumbai Palace was on the printout.

The Aftermath

Having introduced myself I had to ask about the change of name. I was informed that it is the same owner.

… probably the Best Curry served to Hector in Köln, not today.

Much later this evening, I managed to leave Altes Brauhaus and not go into Indian Curry Basmati House.

There’s hope for Hector.

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Düsseldorf – Punjabi – A New Venue, A Slow Burner

Posted on December 13, 2018 by Hector

Whenever Hector gets the opperchancity to visit Düsseldorf, a return to Mayur (Hohestrasse 2, 40213, Düsseldorf, Deutschland) is always considered, however, as today’s Curry would be at Lunchtime, no chance of – The Other Chef – being on duty at Mayur and Lamb on-the-bone.

Back in 2014 when I had my first Düsseldorf Curry, I failed to locate Punjabi Tandoori near Heinrich-Heine Alle, which has most certainly gone. Having spotted Punjabi (Oberbilker Allee 202, 40227 Düsseldorf, Deutschland), this was enough to tempt. Located three stops from the Hauptbahnhof near Oberbilk U Bahnhof, Punjabi was actually not far from the rear side of the main train station.

I was hugely surprised on opening the door to Punjabi to find not a Curry House but a typical German Corner Bar. Clearly this was a new business, the décor had not been touched since its previous incarnation down to the top off an old Younger’s Tartan barrel on the wall. A Scottish welcome for Hector!

The Waitress brought the Menu, the second half of which was Italian Cuisine. Hector was not here for Pizza or Pasta. A Midday Menu for the week was also provided. I considered all of the Fish options then decided to go for Sabzi Gosht (€13.90), the Rice was inclusive.

Having spoken very little Deutsch over the last two days, I stuck to English. My attempt at ensuring that none of the Sabzi (Vegetables) would be Capsicum, ended up with the Waitress all set to back to the kitchen to ensure they could be added. I had to resort to – Ohne Paprika, keine Paprika. We agreed the Curry would be served – Indian Spicy.

A 0.25l bottle of Sparkling Water (€2.00) was brought with a Schumacher Biermat. Schumacher (Ostrasse) was where Hector was due to meet up with Dr. Stan, Steve, Dr. Katie and Mike. It has been a while since Dr. Katie was mentioned in these pages. Mike does a Beer Blog, so does Hector, once Curry-Heute is up to date, supposedly.

The only other customers were sitting around the corner so I took the opperchancity to photograph this most unlikely venue for a Curry House. Apart from a few ornaments at the window, there was nothing – Punjabi – about this Restaurant. Even the Musik was Elektro-Ambient with occasional sitar bursts. Electronic Musik in Dusseldorf? It’ll never come to anything.

My perspective changed when a Chap brought my Curry, it’s possible he was from the aforementioned part of the Indian Subcontinent.

Sabzi Gosht

Vapour rose from this very Hot Curry, just the way I like it. The Curry covered half of the plate, I estimated that two thirds of the plate was also covered in Rice, so quite an under-lap (sic). There was a drizzle of a fine Herb over the Rice.

The Lamb was cut relatively small and was abundant, as was the mass of Vegetables. I started noting the Vegetables: Carrots, Peas, Cauliflower, Cabbage.. Cabbage? I then realised there was raw Tomato and Cucumber buried here too, Lettuce, not Cabbage – Also!

The Masala looked Wonderful. This Masala was as Thick as one could hope for and decidedly Minimal, the ratio of Solids to Liquid was very favourable. This was far from – Soup – with a Dark, Rich, Peppery appearance.

The Flavour of the first intake was so familiar – Vesta. This took me back to the 1960s. Fortunately, despite a lack of Seasoning, the Flavours did start to develop beyond this. More depth was realised, Clove became the dominant Flavour. The Meat was giving off more Flavour than just – Lamb. The Vegetables provided the anticipated range of Textures and at times alternative Flavours, I really should be ordering Sabji more often.

This Curry was a slow burner, the Spice Level seemed to grow, by the end I had even re-evaluated the level of Seasoning. I would certainly order this again, but would warn Readers that if one cannot handle Cloves, then this is not for you.

The Bill

€15.90 (£14.32) Hector had been well fed.

The Aftermath

I had to ask how long Punjabi had been here. Four months was the answer. I wonder if they shall retain the present décor or transform it into Curryland? Chef was called from the kitchen he had no English which is strange if he was from Punjab. I believe he was made aware of what Curry-Heute is about.

I walked back to Ostrasse and passed the shockingly poor Jaipur Palace. Opposite Jaipur Palace is Rajdarbaar Tandoori Indisches Restaurant (Bahnstraße 63, 40210 Düsseldorf) which is one for the future.

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Köln – Little India – A bit on the manky side…

Posted on December 12, 2018 by Hector

Day #2 of – Compare the Weihnachts Meerkatzen in Köln had to begin with Bunkers, i.e. Curry. Little India (Luxemburger Str. 42, 50674 Köln, Deutschland) has had quite a few reviews on other Sources in the past two years, the majority sound very suspicious, too good to be true. One also deduces that Little India has only been in operation since the middle of 2016.

A rendezvous with Dr. Stan and Steve at Chlodwigplatz was planned for 14.00. Working backwards, this meant a Curry @13.00 the very time – The Maybot – was due to stand up in Parliament for – PMQs. I entered Little India wearing earphones and soon had Sky News Live on the still reliable Huawei. Surely those who still desire Brexit are now very much in the minority? As long as Teresa maintains, we shall not have an Opperchancity for Vote #2.

Nobody was front of house, the place was a bit of a mess, tables not cleared and a pile of glasses in a basin on the Bar. Had somebody had a Lassi Party the night before? I took a seat at a table near the Bar and adjacent to a Chap who was dressed for Business, he busied himself in his papers. A Chap came from the kitchen, the Menu was brought. The Menu was simple, I had a choice from ten Lamb Dishes. Some were described as – tender boneless – but none actually mentioned – on-the-bone. When nothing really grabs me I resort to Vindaloo, at least one can assess the courage of the Chef to present a Spicy Curry.

I asked for Lamb Vindaloo (€11.90) and a Fanta (€2.40). Only Lamm Masala (€11.20) mentioned – Capsicum – I decided to take the risk. The Waiter brought the Fanta with a straw in the bottle, I asked for a glass. Straws are for children, why waste plastic, how do you taste a drink if it goes straight down the back of your throat?

A basket with pieces of Poppadom and four Dips were provided, no plate. The Dips had either been carelessly dished up or I was not the first person to use this array, judging by the splashes around three of the four pots. Still, Poppadoms with Cumin Seeds and Tamarind still excite the Hector, I ate about half of the Poppadoms.

Meanwhile back at – PMQs – The Maybot was repeating the same script ad nauseam regardless of what she was asked. Someone should put a Bill through Parliament such that ministers have to actually answer questions. JC even showed a bit of grit until the Speaker interrupted his flow. And so the value of Sterling continues to drop.

I summoned a second Fanta.

The Curry arrived, the Rice on the same plate as the Curry which is OK for a Lunchtime Special. There was a near empty metal pot on the table next to me that suggested Rice can be served otherwise. Was there in fact an alternative Menu which I had not been given?

The Curry was not the only arrival. Two fruit flies kept coming over to investigate. When these were replaced by a common housefly, I had to wonder if there was a connection between these and the amount of dirty crockery lying around. Still, flies in mid-December?

Eight Large pieces of Meat and four pieces of Potato sat in what was very much a Standard Masala with perhaps a bit too much – Redness – to it, though that could have been down to Spices alone. It took a few moments for the Spice from the Dips to subside and those from the Masala to register on the palate. The Kick from the Masala came through but the Meat was giving off no sense of Spice or Flavour other than a sense of – Beefiness – which of course a Lamb Curry shouldn’t.

The Seasoning was OK, the Overall Flavour not complex. I managed most of the Rice. I can never bring myself to mix the left and right side of a plate, Curry goes on top of Rice, not beside. This was another classic Euro-Curry, competent, no more.

The Bill

€15.70 (£10.54) Before the Brexit Vote (#1?) this would have cost £8.86.

The Aftermath

The Chap who had served me had sat beside the Businessman, the Accountant (?) throughout much of my visit. On introducing – Curry-Heute – and mentioning Scotland, both became interested. I was asked for a verdict on the Curry:

It was OK.

Permission was granted to take the photos of the premises, note the debris still on the tables. The Reader can make up his/her own mind, but if one wishes to visit a Curry Cafe in Köln then Hector strongly recommends the nearby – Indian Curry Basmati House.

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Köln – Ginti Indisches Restaurant – The Return

Posted on December 11, 2018 by Hector

There was an early check-in at Hotel Ahl Meerkatzen, seriously. Some – Zzzzzzs – then Sergei, sorry Hector, hit the streets of Köln. Ginti Indisches Restaurant (Händelstraße 33, 50674 Köln, Deutschland) served a remarkable Lamm Bhuna (€13.50) this time last year. Only having ordered did I realise that Fisch Bhuna (€12.50) was also available. Hector plays the long game and also notes that in Deutschland, Fish Curry is cheaper than Lamb Curry.

Having alighted from the tram at Rudolfplatz, there was a text from Steve, he was on his way. I entered Ginti, took a table for two and stalled. A half litre bottle of Sparkling Water (€4.00) was ordered, the Waiter brought a couple of Poppadoms and three Dips.

The joy of Poppadoms in Europe with embedded Cumin Seeds. One of the Dips was Tamarind, Cumin and Tamarind, an excellent way to titillate the taste-buds.

I spent an overlong time studying the Menu. In addition to the grid there was an impressive list of Vegetable Dishes on offer here. It could take many, many visits to fully evaluate what is on offer at Ginti. At typically one visit to Köln per year, this could take a while.

Steve arrived at 15.30, Garlic Chilli Lamm (€13.50) was his selection with a 0.3l glass of Kölsch (€3.00) to wash it down. Basmati is included with Main Dishes at Ginti, though swopping Rice for Bread is not an option. One wonders how much Bread is served at Ginti with this system. The choice of Paratha intrigued, one day.

I asked the Waiter to ensure that no – Paprika – would be included in the Curry, Steve echoed this. The Waiter tried to suggest that Peppers enhance a Curry.

Illegal – was my response. Guess who had two Grobschnitt CD’s delivered today?

I had to enquire if – Medium Spicy – was spicier than – Spicy. The Spice Scale at Ginti is somewhat confusing.

Two hot plates were placed before us, then the Waiter returned to apologise for the wait. We asked for more hot plates, these were brought after the tea light heaters. Tea light heaters are well appreciated at this time of year when food goes cold so quickly.

For once in Europe, a very sensible portion of Rice for two was presented. This was enough for two, just, and we were offered more. How often have I been given this Quantity for myself?

Fisch Bhuna

Bhuna should be a Dry Curry, this Fisch Bhuna was remarkably so. Topped with Ginger Strips, Coriander Stems, Chopped Chillies and Tomatoes, this Bhuna looked so inviting.

Inevitably, a comparison with the Fisch Chettinad served at Indian Mango (München) follows, though this Curry was not claiming to be a Chettinad. The same Dry Texture was present, the Coriander Stems provided the grittiness that Indian Mango has actually lost in recent times. There was a mass of Fish, the species of which remains a mystery. Dry, Gritty, Voluminous, all that was missing was a blast of Flavour. Initially the Spice and Seasoning felt lacking, the second half was a different matter. The chopped Red and Green Chillies must have settled in the karahi, suddenly there was a definite sense of Spice. I became aware of Cumin, either from the Masala or leftover from the Poppadoms. The Seasoning was no longer an issue. This Fish Bhuna had grown in stature considerably but did not reach the heights hoped for. A Good Curry, but I had hoped for Magnificent. Perhpas if I could visit more regularly, then I would be able to suggest the tweaks that would suit the Hector palate.

Garlic Chilli Lamm

Steve’s first remark was – Big blobs of onion – followed by – no sauce, none.

It’s a Stir Fry – I suggested.

Yes, it tastes Chinese.

Again, this Dish was topped with Coriander Stems and a few Leaves. It did look – Red, Chilli Powder one assumed. The Big Blobs of Onion made me speculate as to what else might have been present. Steve has fallen victim before to a Stir Fry masquerading as a Karahi. Hector goes to extremes to avoid this.

We ate the lot, at the end Steve had a few more words:

The meat was fine, it did have Chillies and Garlic as it said. Aromatic, it was OK, I would just have liked more sauce.

Ironically, Hector always seeks Curry like this with a Minimal Masala.

The Bill

€36.00 (£32.43)   And Sterling continues to fall…

The Aftermath

Throughout the visit I had kept a look out for Ajay, Mein Host from last year. Mein Host today could well have been Ajay’s brother. When I introduced myself and showed last year’s review, one of the Waiters was sent to get an SLR. Hector’s photo was taken for their records, Steve’s too.

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Manchester – Kabana – The Salad Conundrum

Posted on December 10, 2018 by Hector

Manchester, Hector is back, call me – Mr. Manchester. Steve and Hector were booked with Mr. O’Leary from Edinburgh to Weeze, he didn’t cancel the flight, he cancelled the entire route. He must now be modelling Ryanair on Wizz. Köln is the eventual destination, behold a service from Manchester which gets everything, meanwhile Glasgow gets nothing, and avoiding Edinburgh Airport is an added bonus.

With a flight at early o’clock tomorrow, an overnight in Manchester was required, Rizwan at Kabana (22 Back Turner St., Northern Quarter, Manchester M4 1LQ England) must think I never actually go home.

We entered Kabana at 13.45 at the tail end of the lunchtime rush. Seats were aplenty, still it was a squeeze. Lamb Karahi (£4.80) on-the-bone with Rice (£1.50) has become the staple diet at Kabana. Steve’s preference once again was a Paratha (£1.50) to accompany, then he announced – Side Salad.

Salad? wtf?

Rizwan invited us to take our seats as the Paratha was prepared, he would bring the food to us.

I see you have your own (branded) t-shirt – Rizwan remarked in passing. He is old enough to remember Hector’s House.

Steve’s Salad, bowl of Lamb Karahi and Paratha came first, the Toppings already added. The Salad was half a plate of shredded Lettuce/Cabbage and a half plate of Onion smothered in Raita, with a hint of Chilli Sauce. This, Steve set about with vigour.

What’s going on here? – Hector was left to speculate. Once again the Paratha was a perfect example of what this Bread should be: Layered, Soft, Flaky and served – Whole. If ever I ordered one I would have to forgo the Rice, this would mean less Curry ironically.

Mmmm – was an instant reaction when Steve started on his Karahi. This was soon followed by a – Wow! – and a slightly worrying observation:

… a slightly different taste from last time.

We both put this down to the Salad Starter – The Salad Conundrum.

Initially Steve thought his Karahi was Boneless, then he started to encounter small bones. Rizwan brought the Hector Curry:

Extra marrow-bone for Hector – he declared.

Extra everything – was the reality. This was a – Rizwan Portion – with a mass of Curry atop the Rice. As before, Rizwan had added the Coriander, Ginger and Chillies.

Hector is well used to Ginger Strips as a garnish, however, today the chopped Ginger seemed to hit the spot even more than usual. Seasoning is all, so important, the full Flavour of the Masala was sublime. The Meat once again tasted so much better than the Lamb I encounter most days. Porosity, Permeability, the Lamb had absorbed the full Flavour of the Masala. Then there were the Sucky Bones, bone marrow indeed. How could one come to Manchester and not have this?

Rizwan sat at the adjacent table whilst Steve and Hector ate. He asked in effect – where is better than here? I had to admit that Dera has the edge, what they do is in a different league compared to the – Fast Food – Curry outlets of the Northern Quarter. There is another Kabana on Cheetham Hill Rd. Rizwan told us, managed by a relative, and has the same Menu. I asked if the food was cooked here and shipped out, apparently not. I cannot see me ever going up towards Cheetham Hill and not going to Dera.

Rizwan recommended the Buffet at Nawab on Stockport Rd. This is one for the future. I had of course to mention the Ramadan Buffet at The Village (Glasgow) which has the finest Punjabi Dishes and has set the standard. I was amused that Rizwan also admitted to overdosing on Starters when going for a Buffet. So go twice.

On praising the Paratha, Rizwan speculated that some venues simply serve up a Chapatti smothered in butter and pass it off. That could explain last Saturday at Jasmine (Kirkintilloch).

The Bill

£6.30 and £6.80 respectively. 50p for a Salad.

The Aftermath

We bade each other farewell, that was Kabana for another year.  I think.

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Manchester – delhi2go – Chef Shahid Shines

Posted on December 10, 2018 by Hector

With an early rise looming, no way was Hector having a late night Curry. I suggested to Steve that a Starter or similar would suffice. Hector already had Lamb Chops (£5.50) in mind. The venue could only be delhi2go (119 Oldham St., Manchester M4 1LN England), the best found night-time Curry venue in the Northern Quarter. Having established recently that Al-Faisal Tandoori is open late midweek and all night at weekends, Rizwan, today at Kabana suggested they only serve Curry into early evening, Pizza and Kebabs only thereafter.

Mian, Mein Host, greeted us as we entered, as has happened on recent visits, Chef Shahid also came out from the kitchen.

I will cook for you – said Shahid.

This changed everything, how could I simply ask Chef to do me Chops. Lamb Chops Achari flashed through Hector’s mind, not on the Menu, not a problem. The Paratha (£1.70) is always a standout, it had to be. Hector may hate himself in the morning. The alarm was set for 05.00 already.

Meanwhile, Steve had ordered a Lamb Madras with Methi and a Keema Naan, neither on the Menu. If you don’t ask. But what are Chefs there for?

The wait felt wait long in what was a decidedly cold room. I nipped next door to use the Facilities as all parties appear to accept. The Chaps brought out the food and were happy to take part in the photographic ritual, after all it is good publicity.

Lamb Chops Achari

Three very large Tandoori Lamb Chops and a medium-sized fourth, sat in the midst of the Darkest and Richest of Thick Masala, topped with slices of large Yellow and Green Chillies. The Tomato Seeds were highly visible in the Masala, the usual pieces of Pickle were not.

The Seasoning was stunning, the Spice built slowly on the palate as did the sense that was indeed an Achari. What had Shahid added? The Tandoori Chops alone would have been substantial, but to miss this Masala? This is rapidly becoming one of Hector’s very favourite venues.

Lamb Madras with Methi

The Masala was probably the same as above, this time topped with abundant slices of Green Chillies and Fresh Coriander. Steve’s description confirmed that this was not far from the Achari:

The Lamb was plentiful, not as tender as I would like it. The sauce was tomatoey, very spicy, almost citrus.

The Bread can add so much to a meal, at delhi2go they make great Bread. The Paratha once again ticked all the boxes, Soft, Layered, Flaky and was served – Whole, so important for Hector. The Keema Naan showed no sign of the pink Donner-like filling but instead had the much sought after grains of Mince inside.

A bit crumbly, dry – Steve said of his Naan. He continued:

I am more than satisfied with my meal, I’m being hypercritical.

Mian cleared the table and offered us Dessert, declined as ever.

*

The Bill

£8.00 each. Who is going to argue with this?

The Aftermath

We sat for a few moments discussing the Curry. We concluded that Shahid had talen his time to prepare these Dishes and not just chucked in material from a tub. Steve acknowledged that tonight there had indeed been something – more. The Menu does make reference to – Delhi 2 Go pickle.

See you in five weeks – I announced as we departed. It could be less.

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