Kirkintilloch – Jasmine – An Aromatic Indian Restaurant

Posted on December 8, 2018 by Hector

Visits to Kirkintilloch have become regular this year thanks to Quality of Ale now being served at – The Kirky Puffer. With a 14.00 kick-off, Hector studied the opening times of the Kirkintilloch Curry Houses. Jasmine – An Aromatic Indian Restaurant (93-99 Cowgate, Kirkintilloch, G66 1JD), formerly the Regent Brasserie, is closest to The Kirky Puffer.

As a former resident of Lenzie, Kirkintilloch has been known to Hector since the nineteen sixties, the town has changed, the approach roads in particular. My last Curry here was at The Indian Cottage (10-12 Kilsyth Rd, Kirkintilloch, Glasgow G66 1QL), a converted kirk, some thirty years ago. This may be one for the future if open Saturday lunchtimes.

Jasmine intrigued, the only photo I had seen online showed the window tables. The décor suggested a Curry Cafe, Hector was in for a big surprise. Having walked past the premises, I had to consult the still reliable Huawei to confirm the locus. Jasmine is an upstairs venue, but where was the entrance? It is not on the main street but around the back on Broadcroft. The Broadcroft, that was a pub, once upon a time.

At 13.30 I climbed the stairs from the car park. There was a Bar on my right as I entered with a private dining room opposite. Mein Host led me along a passageway which was significantly more than a corridor. With tables on both sides, this could be a waiting area, or just a place to have a drink. I was shown to a window table. The Menu card was already on the table, no xmas cracker for Hector.

A conversation was already being established with Mein Host. I introduced myself as a – Curry Tourist – and stated that I would be taking photographs. This was acknowledged, not a problem.

The Standard Dishes were all represented, the – Main Speciality Dishes – became the focus of my attention such that I missed the – Daily Special. The Lamb Karahi (£9.25) had all the correct ingredients and did not mention the dreaded – Ballast. A Chapati (£1.00) was the intended accompaniment.

Mein Host showed the next arrivals, a couple, to a window seat a few tables behind me, then came to take my Order. Deciding to give a prescient warning, I described my abhorrence of Green Peppers and Big Blobs of Onion in a Karahi. Too often have I failed to delineate and ended up with a Stir Fry, or have simply avoided Karahi altogether.

I know what a Karahi is, and I’m sure you do too – I put to him.

It was agreed, no Peppers or Onions, Chillies of course are a different matter.

On asking for a Chapatti he suggested two.

One should be enough – I said – as long as they are not this size – I placed my forefingers some 10cm apart. The Chapattis at Jasmine are apparently that small, I changed to a Paratha (£2.15), surely better value than two small Chapattis?

Kerching!

Having seen the Bar I departed from my usual Sparkling Water and asked for a pint of Soda Water. There was no Drinks Menu, so prices were unknown. A pint of Soda and Lime arrived, not what I had asked for. Lime in Soda Water, an opperchancity to charge silly money.

I had time to take in more of my surroundings. A Disco was set up in the corner behind me. I wonder how lively Jasmine gets of an evening. A Four Course Festive Dinner (£19.95) was advertised on each table, plus another menu for that day towards the end of the month.

December 25th, back in the Helensburgh days, Hector could be found in the small hours at the Akash sitting with the taxi drivers.  Every day is a good day to eat Curry.  Akash, gone forever it appears. I met Irfan the former Waiter during the week, he does other things now.

A chap dressed for the kitchen brought the food. His smile suggested he was proud of what he had set before me.

The Paratha was quartered (why?) and covered in Butter. There were two distinct layers and despite being slightly Crispy to start, there was next to no flaking. It tasted like a – Sweet Chapatti. This was a very poor Paratha compared to what I had midweek at Kebab Mahal (Edinburgh), there should not be such a dichotomy. Its saving feature was that it was served – Hot, as was the Lamb Karahi. Hector always appreciates really – Hot – food.

Lamb Karahi

Behold the Masala. There was a lot of it, so much I had trouble counting the Meat. Seven became eight decent sized pieces of Lamb, some of which I had to half. There was a lot of Curry in front of me.

There was a minimal sprinkling of Coriander Leaves on top of the Thick, Blended Masala. I could see the Tomato Seeds, the Oil started to separate, I was back on more familiar territory. The Seasoning impressed from the first mouthful, so important. The Spice Level was Moderate and only built slightly. I could have done with some Chillies.

I spooned some of the Masala and had it as – Soup. There was a lot of Masala. The Pedigree was there, I could taste a melange of Spices, there was nothing not to like here. The Meat was suitably Tender and did not give the impression that it had just met the Masala at the time of serving.

The Paratha was abandoned at the three-quarter mark, my limit. The Sweetness was becoming off putting anyway. Mein Host came to ask his customers the usual question:

It’s OK – was my precise remark. This was acknowledged with a nod.

It’s great! – came from behind me. I wonder what they had.

As I finished my meal, Mein Host asked me to rate his Curry as a percentage. I told him I don’t do that, I either enjoy a Curry or really enjoy a Curry. The Calling Card was given and the Curry-Heute Website shown. I advised him that there are hours of reading here. He asked me to name my favourite venues: Yadgar – I believe was known to him, Karahi Palace and Ambala Deli Bar maybe not. He mentioned Mother India.

Maybe twenty years ago, now they don’t have to try – I proferred.

I think we were on the same page here.

I praised the Seasoning in the Lamb Karahi but did have to broach the question I knew he wouldn’t answer. Apart from being served in a karahi, in what way was what I had been served a – Karahi? It was a Rich, Mainstream Curry.

I wonder how the Karahi differed from say your Rogan Josh (£9.50)?

There was no answer. If visits to The Kirkie Puffer continue to be regular, I may find out. I would not rule out a return visit.

The Bill

£14.90 This means the pint of Soda and Lime cost £3.50. Really?

The Aftermath

I walked across the Forth & Clyde Canal to The Kirky Puffer.

A pint of Soda Water please.

No charge.

Menu

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Edinburgh – Kebab Mahal – More Curry in Edinburgh

Posted on December 6, 2018 by Hector

When Marg and Hector reviewed Zest (15 North St. Andrew St. Edinburgh, EH2 1HJ) last week, Curryspondents – Methi Freak – and – Archie insisted that Kebab Mahal (7 Nicolson Square, Edinburgh EH8 9BH) is a venue that had to be visited. Kebab Mahal is metres from the delightful Tanjore – South Indian Cuisine which has been visited twice to date. Edinburgh’s equivalent of The Village (Glasgow) – was how Kebab Mahal was put to Hector. Lazeez Tandoori (191Dalry Rd, Edinburgh EH11 2EB) is presently the only Curry House in Edinburgh which is recommended on Curry-Heute. The latter serves Punjabi Cuisine which is Hector’s favoured style, and is not typical of what is served in Edinburgh, though, the coverage of Scotland’s capital is admittedly minimal. Glasgow remains Scotland’s – Curry Capital.

Opening at noon each day makes Kebab Mahal an interesting prospect. Lunch on December 20 was already in the diary, however, a spontaneous trip to Edinburgh today presented an opperchancity. I arrived at 16.10, the place was empty though two takeaway customers were on my tail. A mature gentleman who I would deduce to be Mein Host was serving.

Methi Ghoust (£7.35) was recommended by Mr. Methi Freak. A Paratha (£2.15) would accompany. Two more staff arrived, one disappeared into the kitchen, the second took over serving duties. Meanwhile the phone was ringing oft, orders noted. A Chap was ordering food to eat in and take away. This was his first day in Edinburgh in two years he told me, and anyone else who would listen. The food he didn’t eat-in was packed and taken away with his other order. He was a happy chap.

From the outside, Kebab Mahal looks very much like a Takeaway venue, I was surprised to find eight tables and over thirty seats inside. The décor is most certainly – Curry Cafe – which is Hector’s preferred type of venue. As for the comparison with – The Village – perhaps – The Village @2008. There was an award on the wall from the Scottish Curry Awards – Takeaway of the Year – for 2016.

Who wins Awards?

The food arrived, the new serving chap offered me a drink, Sparkling Water was available.

The Paratha was close to perfection. It was large with a reasonable girth, and the layering was evident when I tore off the first strip. Serving a Paratha whole adds so much more to the pleasure. Whilst the Paratha was Soft, it was not as Flaky as I would have liked. Still, this was very acceptable, especially when one considers the temperature. As with the Main Course, vapour was rising at the point of serving, a far cry from the Fayre served at Zest last week.

Methi Ghoust

There are two types of Methi Gosht: my preferred version is a Masala with Methi, the possibly more authentic version is what was served today – a mass of Herbs – which for me is not really a Masala. I know Yadgar (Glasgow) which is where I probably last had this, use five different Herbs to create their – Mash: Methi, Palak, Mustard Leaves, Curry Leaves(?) and ?. This Kebab Mahal Methi Gosht is essentially identical.

The Portion was decidedly large, I counted ten good sized pieces of Meat.

The array of Herbs gave a powerful, Earthy Flavour. The Spice Level was moderate, I don’t think moderate Seasoning mattered so much with all this greenery present. Whilst the Lamb was suitably Tender, it did feel somewhat alien in the Dish as a whole. Lamb with Herbs, one could question if this really was a – Curry – by the normal acceptable use of the term. Saag/Palak Gosht, I prefer mine as described above.

Meanwhile

Four Polish chaps had come in and were making their choices. Another solo diner sat opposite me, mid-room. His Curry was closer to being a Hector Curry than I had ordered. The karahi was full of Meat and shrouded with a Minimal Masala. He had been given two side plates, one with two large Green Chillies, the other with freshly Sliced Onion. I looked back at the Menu to see what this could be. Bhuna was my best guess, but this was way better than any Mainstream Curry. Time for Hector Holmes to come into action.

Mein Host was back behind the counter, I went up to pay.

The Bill

£10.65         I calculate the Perrier was £1.15.

The Aftermath

Mein Host was delighted to receive the Calling Card, he thanked me profusely. I brought my fellow diner into the conversation, he was having Lamb Karahi, well of course he was!

Mein Host opened the Takeaway Menu, he showed a section I had ignored, Specials – included Lamb Karahi on-the-bone or boneless. December 20 is still in the diary, Hector will return at opening time: Lamb Karahi on-the-bone please.

Thank you.

The No. 2 Bus Stop is directly across Nicolson Square from Kebab Mahal, it takes one straight to Monty’s which appears to be the only Pub in Edinburgh presently. In the course of the evening, Neil told me of two venues on Leith Walk which he considers worthy of investigation: Desi Pakwan and Punjabi Junction.

More than just a Glasgow Curry Blog – is the tagline above. 2019 may become the year of Edinburgh Curry.

Menu Extracts

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Glasgow – Ambala Deli Bar – Lahori Chaska Karahi + much more

Posted on December 1, 2018 by Hector

In-laws had announced their plan to stopover at Hector’s House, this resulted in Marg, Kath and Graeme meeting Hector at Glasgow Central on his return from three days of Curry washed down by the occasional Ale in Manchester and Sheffield. And so this week of indulgence continued.

This evening was arranged around the time I last visited Ambala Deli Bar (11 Forth St., Glasgow, Scotland, G41 2SP) and had just seen the new Menu. I had given Graeme warning that I expected him to be up for a share of a kilo of Lahori Chaska Lamb Karahi (£24.99) which is the new Signature Dish at Ambala Deli Bar.

I am assured that their wonderful Lamb Handi is still available despite still being omitted from the second redraft of the Menu. The Ladies were free to choose whatever their hearts desired. I’m a great, big, thoughtful old Hector.

We arrived at 20.00 and were invited to choose any table. I chose one near a portable heater just in case our Aberdeen guests found the West of Scotland to be a wee bit chilly, as if. Marg had warned them of the – garish – decor, I assured Marg that it had been toned down, the colour scheme tempered by new wall décor. I managed another photo to update my overall coverage of the interior of Ambala.

The Menu gives warning that the Lahori Chaska Karahi takes forty five minutes to prepare; – it is prepared from scratch – is the expression I have now heard twice. I went up to the counter to get this arranged, our Waiter assured us he was on his way to serve us. I also ensured that no – Capsicum – would be making an appearance. A Chap behind the counter assured me that this was – Desi-style, so no Peppers. As all Curry should be (!), however, Graeme had told me of his disappointment at not getting the promised Green Peppers in a Curry he ordered recently in Aberdeen. It would be good to imagine that Curry-Heute’s influence is stretching that far, and Aberdeen Restaurateurs are withdrawing this ballast/contamination.

With the wait established, Starters were called for. Having had Lamb Chops Karahi at Al-Faisal Tandoori (Manchester) two days ago, Hector was in the mood for (Tandoori) Lamb Chops (£8.50), four pieces are declared on the Menu. With Marg beside me, I might secure three. Marg suggested to Kath, a share of Vegetable Pakora (£4.80) with six to seven pieces declared. Kath was happy with this.

Graeme was keen to sample the Shami Kebab (£2.50). Perhaps the price suggested this would be too little, he quickly added a Channa Halva Pouri (£5.99). I cannot recall having had a Starter in all of my previous visits to Ambala, finishing a Main Course and the accompanying Bread has always been a challenge. Marg thought we may have ordered too much, I reminded her we were here – to dine. We hadn’t finished ordering of course.

Marg chose Fish Karahi (£11.99) for her Main Course with a Chapati (£0.90). Marg does not read Curry-Heute, both Howard and Hector have concluded that the Fish Karahi as served at Ambala is not what it could be. Marg’s choice initially surprised therefore, but as she likes to point out – in your opinion. Whose opinion should I express?

Kath selected Chicken Saag (£9.99) accompanied by a Naan (£2.40). As Graeme was following Hector’s lead, Chilli and Coriander Naan (£2.99), twice, concluded the food order. Marg announced she desired a glass of Mango Lassi (£3.60) and some Mango Chutney, Graeme sneaked in a can of Coke (£1.99). Ambala must make their money on the Drinks.

The Waiter read back the Order from his Pad, all was correct. There was time to take in the ambience, Marg was getting used to her new surroundings, the heater was certainly keeping us warm. Graeme stated that Ambala was the brightest Curry House he had ever been to. Marg spotted the bottles of Ketchup on every table. I related that this is down to being a condiment for what the majority of the Locals order, i.e. not – Curry. Such is the reality of Pollokshields. The two Dips which always make an appearance were brought to the table. Once the Starters had been assembled two more were presented.

The Vegetable Pakora arrived first, I counted ten very large pieces, here we go. We agreed the Pakora were – huge.

Quite spicy – was Kath’s first comment of the evening.

Mmmm, lovely – added Marg.

I thought I had better help out, no Chops yet. Yes, definitely decent Pakora.

The Lamb Chops was way more than four, I feared ten initially such was the size of the plate. The Salad included pickled Green Chillies, I love these. I started on the Chops. Graeme said he would have ordered Lamb Chops if we had not been having Lamb as our Main Course. I know not why Tandoori Lamb Chops and Lamb as a Main Course should be mutually exclusive. Marg advised Graeme that Hector is not known for sharing, he took a Chop, Marg took the tiddler. We had five Large Chops plus the Soupçon for Marg.

Soft, Succulent, yet well fired, the desired Carbon Exterior, definitely moreish.

These Lamb Chops are so good – exclaimed Graeme.

Graeme has just used the plural, yet he has only had one Chop – I pointed out. A second Lamb Chop crossed the table. Hector was left with the three, success.

If people want Lamb Chops, why don’t they order them?

For Hector, three Chops plus a share of a Kilo should be manageable, The Company have managed this at nearby Yadgar Kebab House many times.

There were still two Starters to go. These had been squeezed on to the table whilst we destroyed the Chops and Pakora. Meanwhile I found Marg helping herself to the Cucumber from the Chops plate, a first.

Graeme was dubious about the Shami Kebab from the start. They are typically Soft and too Mushy. This Shami was smothered in Onion with traces of Cucumber and Tomato. It was shared around, doing nothing for either of us, pretty nondescript, a disappointment. FYI: Chapli Kebab is so much better. (IMHO)

Channa Halva Pouri

This Starter deserves to be treated as a Main Course. Two Pouri were stated, these were separate, make up one’s own, not as say a Prawn Puri is presented – as a Wrap. The Halva had me puzzled as I did not initially realise this was the nomenclature by which this Starter appeared on the Menu. Apple – was mooted across the table.What is Halva? (Flour, Sugar, Ghee and sometimes Tahini.)

Hector order Chickpeas? If pushed. No way would I have ordered Halva, my encounters with Tahini-based Halva in the Middle East have never been pleasant.

Having accepted the efficacy of the Halva, it was a case of have it separately, or mix it with the Chickpeas. The Channa was in essence, a Chickpea Chat. I listened to everyone say how good this was, I took the Soupçon, Wow! The Chickpeas still did little for me, this was all about the Masala – Spicy and full of Flavour. Alternating the Channa with the Halva proved to be fruitful, this was not – Tahini-based Halva. Two Pouri, I nibbled, knowing how much Bread was due. The Pouri were Light, Fluffy and not Sweet as I expected.  Hector was well impressed.

I would certainly order this again, to share. There is also Chicken Halva Pouri (£7.20) available, tempting.

We congratulated ourselves on clearing all that had been set before us. No sooner had I taken the photographic evidence when our Waiter approached with a large karahi.

That’s a Kilo? Our Starters had been supersized, this was way more than the Kilo. Bring it on.

Lahori Chaska Lamb Karahi

Defeat was staring us in the face and we hadn’t even started. I’ll get to the abundant Bread later. This Karahi looked Magnificent, this was obviously genuine Desi Fayre. The now – Classic – Fresh Coriander and Ginger Strips were on top. The Meat was a variety of cuts, including more Lamb Chops. The Lamb was on-the-bone as it has to be to release all of the possible Flavours. Graeme was first to find a – Sucky Bone.

The Masala appeared to be Tomato-based with pieces of Garlic mixed in. This had the Rich appearance associated with a Desi Masala. As is usually the case with a Karahi, the Oil was already collecting around the periphery, here can lie abundant Flavour.

Taking a generous portion, I had hardly made a dent in the mass. Time to tear a strip off the Chilli and Coriander Naan, another first for Graeme. The Chilli adds bite, the Coriander ups the Flavour. It became apparent very quickly that one Naan would have been enough. Usually I manage about two thirds. Excellent Naan, one was already earmarked for the journey north.

The Meat was superbly Tender, the variety added mystery, what’s next? The Spice was below what I would hope for, the Kick came more from the Naan. I waited for what I know is the very distinctive Ambala Flavour to appear on the palate. The Standard Dishes sometimes achieve this, the Lamb Handi has always been outstanding, this Lahori Chaska was lacking in Flavour. In no way am I suggesting this was a Poor Curry, it simply did not live up to expectation. Of course I enjoyed it, however, I know the high standard the Chefs here can attain, this was not achieved tonight.

Across the table, Graeme was having a very different experience. This was his first Desi Curry, he has only ever experienced the – Mainstream. I knew he would be impressed by the Fayre at Ambala, he most certainly was:

The best Indian I’ve ever had.

It’s Punjabi – I had to point out.

The best – insert region – I’ve ever had.

We have more places in Glasgow like this – I boasted.

Marg took a sample – It’s sweet – was her take. Sweetness I was not getting.

Graeme stopped eating long before Hector who was working out what could be eaten and still leave a sizeable Takeaway.

Fish Karahi

Outstanding Fish Karahi is difficult to secure in Glasgow, as I have written before, some Restaurateurs do not wish to serve Flaky Fish, at Ambala they correctly do not fear this. The Fish Karahi at Ambala has been reviewed three times already and each time has been found wanting in terms of Flavour and seen to be far too Oily. That served this evening was commensurate with that presented before.

I was expecting whole fish – was Marg’s immediate reaction. Why, I know not. She saw me thoroughly enjoy a (flaky) Fish Karahi at Punjabi Sweet House & Grill Centre (Bradford) earlier this year and so should know the score.

Marg used her single Chapatti to scoop up the Fish and knew she was going to leave more than she ate.

I was greedy with the Starters and will enjoy it another day – admitted Marg.

She’ll be lucky, a Hector Snack is more likely.

Marg remembered the Mango Lassi:

It added a sweet flavour to my meal – and possibly her take on Hector’s too.

Chicken Saag

This is the first time Chicken Saag at Ambala has made an appearance on Curry-Heute. As I did not sample any I cannot be sure if it was Masala with Spinach or closer to Puréed Spinach. Whatever, it was suitably Thick, and as one expects, the Oil quickly collected at the edge of the Masala.

It will come as no surprise that Kath too had to admit defeat. Unlike Marg, she will have the opperchancity to savour it once more.

Kath’s take on her Ambala visit:

Delicious Starters, I really enjoyed the meal and of course am looking forward to having it again. There’s more than enough for another day.

Our Waiter took the remnants away for packing, no way will this food be wasted.

The Bill

£84.03. I was expecting it to be much more, on checking, this was accurate.

The Aftermath

Dessert had been mentioned, why is there always room for Dessert? In the end, Graeme bought an Ice Cream cone to take away.

Update – December 4th:

Thanks to Dr. Ed for pointing out that another – Million Milestone – has been reached on Curry-Heute!  Thanks as always to those who read these pages, and escpecially those who add their comments and recommendations.

Posted in Ambala Pakistani Cuisine (Deli Bar) | 1 Comment

Manchester – Kabana – The Friday Menu, a Modest Lunch

Posted on November 30, 2018 by Hector

This is the last Curry of November, I promise, and the last Manchester Curry for at least a week. December is due to start with a Glasgow Curry Feast, a modest lunch at Kabana (22 Back Turner St., Northern Quarter, Manchester M4 1LQ England) was the objective today. Rizwan, Mein Host, had promised Lamb Biryani (£6.30) on-the-bone. Hector may not have ordered a Biryani since The India Trip when ordering Vegetable Biryani was the best way to get Interesting Vegetables to accompany a Meat Curry.

Mags was up for this also, what, no Aloo Gosht? The rendezvous was at 13.45, enough time to let those on a lunch hour have their chance. Howard was just leaving as I walked up on his blind side on Back Turner Street. Maybe he didn’t receive the text on his unreliable Samsung.

The queue was half those wishing to sit in and half for those requiring Takeaways. The chap in front of me must have been buying for his entire workplace. Lamb Biryani, served with Masala or without? Hector’s cunning plan: I decided to reverse what I did at The Silk Route (Agra, India) and asked for Lamb Biryani with Mix Vegetables on top. Mags opted for the Lamb Biryani alone.

As the photo shows, the Lamb Biryani pot was nearly empty, Rizwan had a backup. Masala from the Lamb Karahi pot was poured over the Lamb and Rice. A decent portion of Mixed Vegetables then covered this. I took the intermediate photo then covered my lunch with the Foliage: Chopped Ginger, Green Chillies and Fresh Coriander. This is what Curry in the Northern Quarter is all about.

With seats at a premium it looked as though Mags and Hector may have to sit separately, Rizwan was on the case. He spotted two chaps about to leave and went over and claimed the seats for us next to a couple who had taken the – Dall – option. Veggies? I had more Vegetables on my plate than they did!

Lamb Biryani

Spicy Rice and Lamb on-the-bone, it needed the Masala to give it life. The Seasoning in the Lamb impressed instantly, Curry has to be like this to release the full Flavours. Sucky Bones, lots of Flavour, lots of fun.

Mags was finished long before me:

A perfect moisture level – she declared. I concur.

Well done, Hector, another good one. First I’ve had a Biryani in a long time, no dryness whatsoever, brilliant.

Mixed Vegetables (on top of Lamb Biryani)

The Masala complemented that from the Biryani beneath, again any fear of – too Dry a meal – was thwarted. Too Dry? This was a rare concern for Hector.

Potatoes, Cauliflower, Diced Carrots, Peas and two bright red pieces of – contamination – were present. Mission accomplished, the Biryani had the stronger overall Flavour, the Vegetables did their job and added the intended – Diversity.

The Works

If Kabana opened on Saturdays, I would be back for the Keema Spinach.

The Bill

Mags went up to pay first: £6.30.

Same for you, Hector – announced Rizwan.

But I had the Vegetables on top.

That’s OK.

Rice and Three costs £6.30, this appears to be the maximum one can pay for a mass of Curry at Kabana.

The Aftermath

Rizwan gave me a special 50p piece in my change – Peter Rabbit. Perhaps someone will tell me when it’s worth more than 50p?

Posted in Kabana | 1 Comment

Manchester – Al-Faisal Tandoori – A Crack in the Ice

Posted on November 29, 2018 by Hector

Thursday is Lamb Chops Karahi Day at Al-Faisal Tandoori (69 Thomas St, Northern Quarter, Manchester, M4 1EG). I quote – 69 – as the new address, Yadgar Cafe next door is given as – 71 – so this should be correct. This may be the last I see of the original premises, demolition is well under way. I had wrongly assumed conversion, yet another piece of Northern Quarter architecture will disappear, to be replaced with, we shall see. Elsewhere in Manchester, thirty storey tower blocks are under construction, madness.

Entering at 11.36, there were only four diners present, I was here before the lunchtime rush starting at noon. Mein Host was in the same spot where I found him twelve days ago on my first visit to the new premises. There was a hint of a smile of recognition, the Chap who dishes out the food was momentarily in the kitchen through the back. Being a creature of habit, I took the same seat at the same table as two Saturdays ago, from here I could see all.

I went up to the counter to give my Order, Lamb Chops Karahi (£5.50) with Rice (£1.50).

With Spinach – said Mein Host.

I understood this to mean that this is how it had been prepared rather offering me a choice.

Two minutes later my food was brought by the usual Chap who does remind me of Sergei from the Meerkat advert. This was how long it took to – ding – the food which sits on kettles. I have read reviews on other Sources of people criticising the speed at which Curry is served in the Northern Quarter Curry Cafes. This is how it is done, people are out for a quick bite, cheap’n’cheerful is the style, you get what they have.

Lamb Chops Palak Karahi

Last time I covered my Curry with the Coriander Leaves and Green Chillies which sit on the counter. Today I decided to taste the Karahi as presented, the Palak should be enough Herb.

A Herb-rich Masala covered four good sized Lamb Chops. The first bite confirmed the Chops were Soft and Tender and had been cooked in the Masala, not grilled then added. The Spice built slowly on the palate, the Seasoning was well below that which I seek and so the Flavours took a while to reveal themselves. I picked out a piece of Cinnamon Bark, from that very spot in the Masala I encountered a huge Cinnamon Blast. That was as intense as the Flavours got. The Spinach was there but not over-strong as it can be, the lack of Seasoning. I reached the conclusion that the Chops came close to having a decent level of Seasoning, the Masala was well short.

I had to scrape Masala off the Chops to flavour the Rice. A Chapatti would have been a better accompaniment, but Hector needed Rice given the plan for later this afternoon, Sheffield.

I enjoyed my Lamb Chops Karahi but can’t say I would be rushing back to have this, however, if I’m in Manchester again on a Thursday I would certainly give it another try.

High Noon

As I was finishing, Mein Host sat down at a nearby table to have his lunch. Here was an opperchancity not to be missed, but I needed to let him eat. A can of Irn Bru (£0.80) could be savoured and kill a few minutes. In time, I took the Huawei over and greeted Mein Host.

I don’t know if you have you seen this? – I asked.

Yes, thank you – was the reply.

It was clear he was aware of Curry-Heute but not of Hector. I gave the Calling Card and introduced myself. Finally the ice was broken, Mein Host is Tariq and he referred to his colleague of some seventeen years – Salim (Sergei).

The Bill

£7.60 So maybe cans are 60p.

The Aftermath

Tariq summoned Salim for a photo.

Tariq shook hands as I departed, success.

I took a photo of the opening times on the way out. I was not aware that Al-Faisal Tandoori is open this late. Before discovering Golden Tandoori and then the excellent delhi2go, Hector could not find Midnight Curry in the Northern Quarter. That Al-Faisal Tandoori is open all night on a Friday and Saturday is something worth noting, though I shall still regard it as a Lunchtime Curry venue.

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Sheffield – 7 Spices Balti – New Decor, New Menu, New Prices

Posted on November 29, 2018 by Hector

There was always going to be a Sheffield Curry after a day spent at the Shakespeare Ale Festival which could become another – must visit – in the calendar. Hector hoped that Howard would accompany on a return trip to Apna Style (27 Wolseley Road, Sheffield, England S8 0ZT) which has been visited twice in recent weeks. Instead Mags was the company and 7 Spices Balti (Mayfair Court, 120 Gibraltar St., Sheffield S3 8PP England) was the chosen venue. It is virtually next door to Shakespeare.

On my last visit here I described the Massala Fish Handi – as being amongst the Best Fish Karahi I have ever tasted. On an earlier visit, Mags considered her favoured Aloo Gosht as being the best ever. Nothing to live up to then.

The Menu has changed: Massala Fish Handi (£8.50) is now Masala Fish Handi (£9.95). Aloo Gosht, not on the Menu, has only gone up 45p to £8.95. The Paratha here has previously impressed. Plain Paratha is not on the Menu, two were ordered regardless. Half litre Bottles of Still and Sparkling Water (£2.00) completed the Order.

The Menu, posted below, impressed overall. There are many Dishes on offer that are different from the – Mainstream: Arabian Lamb Handi, Aromatic Monkfish & Spicy Vegetables, Lamb with Apricots Handi to name three. More days in Sheffield, anyone?

On the last visit, Mein Host informed us that 7 Spices Balti was due to be refurbished. This was another reason why I was happy to return this evening. I went out of my way take photos of the new décor from the moment I arrived. Mein Host, Brian, was not on duty. I was told by the Waiter who appeared to be in charge this evening that Brian now only works four days. Another Waiter, Ali, was very gushy and all over us when we arrived. Thankfully the Manager this evening took the Order.

*

It was Ali who brought the plates which he warned us were – Hot. They were! The trolley was wheeled over and the final stir given to our Dishes, the food at 7 Spices Balti is served – Piping Hot – as it should be.

*

The Paratha ticked nearly all the boxes, Hot, Whole, Soft, Flaky. Layered and – The Swirl. A lack of Seasoning was the only criticism. I made a point of listing all the criteria to Mags who recognised that our Parathas were otherwise – excellent. Something very strange followed in that we managed to finish both.

Aloo Gosht

A Rich Masala containing fine strips of Onion was giving up the surplus Oil towards the edge of the karahi. The Meat to Potato looked balanced at 50:50.

Not bad – said Mags – one of the better ones.

So, not as outstanding as before?

Mags cleared the lot, no Cold Curry for breakfast tomorrow.

That was n…

That word is permitted sparingly in Curry-Heute.

Masala Fish Handi

It is difficult to tell the Dishes apart in the photos, same Masala. I had asked at the point of ordering that no Capsicums should appear. I wondered if any might have sneaked in otherwise. If the plate and the Paratha were – hot, the Fish Handi was – burny hot, delightful. Someone should tell Zest (Edinburgh).

The Masala gave the impression that it had not been blended, although there was a Herb presence, once again I had forgotten to ask for (extra) Methi. There was a slight Sweetness which Methi would have taken care of. I have no notes on the Spice Level, the Seasoning was below that which is hoped for. This was a decent Fish Curry but had not made the impression experienced last year.

When the Manager cleared the table, I placed my hand where the karahi had sat, the table was still warm. I must start praising venues more profusely which serve – Hot Food.

We were offered Coffee on the house. It was far too late in the day for Hector to drink Coffee, sleep required, gesture appreciated. Mags concurred.

The Bill

£30.45           £3.50 for a Plain Paratha, ouch. It’s a piece of Pastry.

The Aftermath

Ali was back to ask how we had enjoyed our meal.

I told him more Salt was needed.

Less salt – he replied.

No, more.

He’s keen.

As we departed I was recognised by the owner who was just arriving. Is Thursday everyone’s day off?

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Manchester – Kabana – A Purple Patch

Posted on November 28, 2018 by Hector

I told Rizwan last week – I’d be back soon. Hector will be in Manchester quite a bit in the next couple of months though it could be January before a return to Dera (433 Cheetham Hill Rd, Manchester, M8 OPF) in Cheetam Hill which is still regarded as Manchester’s #1 Curry venue. Meanwhile, when it’s not a Saturday, Lunchtime Curry at Kabana (22 Back Turner St., Northern Quarter, Manchester M4 1LQ England) reigns supreme.

Having booked later than the rest of – The Company – Hector is staying at Salford Quays. I arranged to meet up with Howard at Kabana at 12.42 such is the precision with which Google Maps operate. I was punctual, Howard was waiting, behind the lamp post. We looked into Kabana, stowed. Mackie Mayor is minutes away, we would pass an hour there and let the lunchtime rush subside.

Returning at 13.30 seats were available, there was still a queue for sitting in and Takeaways. Rizwan, Mein Host, invited us to take a seat, he would bring our Lamb Karahi (£5.80) on-the-bone with Rice (£1.50). It became apparent that they were cooking more Rice. We squeezed on to a table beside a chap who was finishing his lunch. Kabana was emptying rapidly. 13.45 may be the ideal time to be here.

As always, the other two staff members front of house acknowledged us, one brought glasses and weapons and eventually the Curry. He had liberally sprinkled the Foliage on top: Fresh Coriander, Green Chillies and Ginger, saving us a trip back to the counter.

It is only ten days since I had this Curry, – the best I’ve ever had at Kabana – was the verdict last visit. If today’s was as good then a purple patch could be declared.

Howard tore in and spontaneously did a Dr. Stan impersonation:

Mmmm – followed by – this is good.

The Masala was enough to shroud the Meat. Once again the Lamb was a standout, however, I must highlight the experience at Zest (Edinburgh) on Sunday which was the best Lamb I have ever had in a Curry. Is this a good time of year for Lamb?

The Kick in the Curry was boosted by the Chillies. Rizwan, or his Chef, has the Seasoning pitched perfectly. I picked out a Clove, Black Peppercorns permeated the Masala. Allowing for the Bones, there was still a huge amount of Meat. A – Sucky Bone – gave up its marrow, joy. Hector ate slowly, these days this is mandatory; the last grains of Rice were Cold. So it goes.

There was a – roundness – wholesomeness – to the Flavour in this Karahi that I only ever find in the Curry Cafes across the land. This was not – British Indian Restaurant – (BIR) Curry.

Enough of Hector, this was Howard’s summary:

Great flavour from the lamb, the seasoning was excellent and the spice level increased wonderfully over the course of the meal. A Curry that absolutely hit the spot.

I couldn’t have put it better myself. Howard reads every word of Curry-Heute, are these not from Hector’s – book of words?

The Bill

£14.60 Howard took up the cash.

The Aftermath

A return on Friday was mooted. Rizwan suggested we have the Lamb Biryani, one of his Daily Specials.

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Manchester – delhi2go – Bespoke Curry-Heute

Posted on November 28, 2018 by Hector

Five us spent the afternoon at the Cloudwater Brewery Tap, kerching! Hector may well have had a Wonderful Karahi for lunch at Kabana earlier today, Curry-Abend was inevitable. Howard and Mags were up for Curry at delhi2go (119 Oldham St., Manchester M4 1LN England) which has become consistent (again?). Somehow Howard got ahead of us, we passed him, Takeaway in hand, as we walked down Oldham St.

Mian, Mein Host recognised us, this was only Visit #7, it feels like many more. Chef Shahid smiled in acknowledgement from the kitchen. I beckoned to him, out he came. I would order – off menu. I described the perfect Hector Curry: Lamb, on-the-bone if possible, Minimal, Thick Masala, Spicy, Methi, no Capsicum, Desi/Apna style. The Paratha (£1.70) served at delhi2go is amongst the very best, and the price is the most amenable. At delhi2go they are always served – Whole. Mags ordered her usual Aloo Gosht and a Paratha. Aloo Gosht is not on the Menu, not a problem. This would be the first time Mags and Hector have sat together at delhi2go.

There had been flurry of photography. A new Chap behind the counter asked what I was doing? I assured him he was not in any if that was his problem. I gave him a Calling Card to introduce myself.  Mian came and sat with us whilst we waited, he told a tale of disruptive chaps who arrived recently. Perhaps his colleague was afraid of us two – Weegies.

Mian brought the food, note the marked difference in colour between the two Dishes.

Aloo Gosht

This was a Debut Curry on Curry-Heute at delhi2 go. There was as much Potato as Meat, everything looked larger than everything else. The Toppings were Fresh Coriander, the Ginger Strips and slices of Large Green Chillies. The Masala was a bit on the – oily – side, but no doubt was more than fit for purpose. Sian explained the the Oil was necessary.

Mags was defeated by the Quantity, as is the practise at Karahi Palace (Glasgow) she took half of her Aloo Gosht back to the hotel. Cold Aloo Gosht for Breakfast.

Mian brought over – The Bits – after-spice.   Mags paid £7.00 and departed.

The Paratha was excellent. The Layering, Softness and Flakiness were present, along with – The Swirl. Importantly, the Paratha retained a decent level of warmth.

The Hector Curry

The Masala was Dark, yet this photo has not captured the full extent of this, see above. Burgundy – is what I recorded, the Masala looked as if a glass of red wine had been added, now there’s a thought for Hector’s Home Cooking. Tomato Seeds were visible, the Masala was delightfully – Thick. The same Toppings had been liberally sprinkled, look back to Zest (Edinburgh) on Sunday: you’ll have had your garnish?

I counted fourteen large pieces of Meat, some Bones were present. Round pieces of Lamb, these are rare. The Kick was instantaneous due in part to the Chillies. As for the Flavour, the Curry had been been prepared to my description, of course it was sensational!

The Bill

£7.00 Who was going to argue?

The Aftermath

I took some of the Spicy Mix: Sweet, Crunchy, Cooling. I had more Seeds to work out from the gaps between my teeth. A dental hygienist would have had a good workout. Hector prefers to have the Flavour of the Curry live long on the palate, The Bits kind of spoiled this.

Faced with the Tram back to Salford Quays, I asked about the Facilities. I was directed to the pub next door, interesting. What happens at 02.00?

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Edinburgh – Zest – By Invitation

Posted on November 25, 2018 by Hector

Once again, Hector has been invited by Scott of Hotel PR to review a Curry House in the east of Scotland. This evening it was Zest (15 North St. Andrew St. Edinburgh, EH2 1HJ). More than just a Glasgow Curry Blog – is the tagline in Curry-Heute, this has seen Hector review well over one hundred Curry outlets in Glasgow alone and hundreds more beyond over four continents, but Zest is only the fourth Edinburgh venue to appear in Curry-Heute. Zest serves Indian and Bangladeshi Cuisine, a departure from the favoured Punjabi Cuisine which dominates the west of Scotland.

Zest, I must admit to liking the duality of the name, is located in the heart of Edinburgh, the bus station is metres away, trams pass outside en route to the York Place terminus. Being a Sunday, Marg and Hector were able to park nearby.

We arrived minutes before the scheduled daily opening time of 17.30, a couple were waiting outside. This we would soon realise were staff members Ranjit and Quesell who would be looking after us this evening. Having introduced myself, Ranjit showed us to the window table, the standard tactic adopted across the land; we were the de facto window dressing. Ranjit brought a much welcomed fan heater which was placed nearby, winter has arrived in the East. He told us that Zest had been really busy over the last few nights.

I took the opperchancity to photograph the restaurant whilst it was still empty. Zest accommodates forty plus diners, an area beyond the bar may be suitable for a larger group. Bar? Zest is fully licensed. On returning to our window table, the seclusion amused.

Quesell brought the Menu. Having looked at the Menu online I was prepared for a lengthy discussion as to the meanings of some of the more obscurely named Dishes. Fortunately, descriptions of these Dishes were given, and crucially, the contents. Despite being offered the Drinks Menu and being invited to order as we pleased, we would stick to our preferred – tipple – with Curry: a litre bottle of Sparkling Water (£5.95) was quickly arranged.

Starters were shunned in favour of Bombay Aloo (£5.95), a Vegetable Side. This has proven to give a better representation of the Fayre when the two of us dine at a new venue. Applying the same logic, we would share a Vegetable Pilau Rice (£5.50) and a Paratha (£3.50). Hector’s preferred Main Courses are either Lamb or Fish. I saw nothing in the – Seafood Specialities – that looked – must have, the names of the Lamb Dishes had intrigued since I first looked at the Zest Menu.

Marg was first to declare: Sir Walter Scott Lamb Sarisha (£12.95). Sarisha is a town in West Bengal (India) and also translates as: Charming, Fascinating. The Menu defines the rest. Marg likes to predict my choice – Shashi Garam Masala (£12.95) – Tender pieces of lamb fillets cooked with hot spices and green chillies in a thick sauce, garnished with coriander (Hot) – was her correct pick. With a Thick Masala, Spicy, and no mention of the – Dreaded Green Ballast – this ticked most of Hector’s boxes. Shashi – translates as either – moon – or – the most handsomest man you’ll ever see. Time would tell if this really was a Curry fit for a Hector.

Marg decided she wanted a Poppadom (£0.95) and some Mango Chutney. Quesell offered the Pickle Tray (£1.95). Marg held out for only Mango Chutney.

As part of the ongoing – Curry-Heute Campaign – I asked Quesell to ensure that no Green Peppers (Capsicum) would appear in any of the Dishes ordered. I heard her relay this to her colleague: No Peppers.

No sooner had Marg finished her Poppadom than she announced that she was curious about the alternative – Spicy Poppadom. This had more to it, Chilli Powder sprinkled over the Poppadom then toasted. Marg had been hoping for the Euro-style Poppadom with embedded Cumin Seeds. She decided that she preferred the Plain Poppadom.

A candle lit plate warmer was brought by Quesell, Ranjit followed with the Curry. He declared that the Sir Walter Scott Lamb Sarisha was his favourite dish whilst the Shashi Garam Masala was too spicy for him. The Bombay Aloo was placed between the two Mains.

The Vegetable Pilau Rice had the classic mix of Vegetables: Potato, Carrots, Green Beans, Peas, Sweetcorn and Cauliflower. I took half, this was enough given that we had Bread also. The Paratha impressed the moment it was placed on the table. Hector’s criteria for judging a Paratha have become well defined: Soft, Layered, Flaky and the presence of – The Swirl. This Paratha had all these, a potential delight.

Shashi Garam Masala

The garnish was two slivers of Red Capsicum (!), a Dark Red Chilli and two Coriander Leaves, only two. Had Chef not read the script? Dark Red Chillies are always a welcome sight, even when unexpected, they bring the wonderful Flavours of Southern India to mind. The Masala was decidedly – thick – as written. This Curry had great promise.

I counted nine large pieces of meat as I decanted the first half of the Shashi Garam Masala to my plate. Large, one piece could have been cut into four. The appearance of the Lamb was significantly different from that served in any of the hundreds of Curry Houses Hector has reviewed. Marg recognised this too, – sliced – was how she described it. This Lamb was very special, – Succulent – is a term I use sparingly, this was – Magnificent Meat – Soft, Tender and Coherent. On tasting, the Lamb was decidedly part of the Curry, not the recent – add-in – that too many venues get away with. The Lamb at Zest has set a new – Standard – in Curry.

Hot – was how the Menu described the Shashi Garam Masala. The Spice Level was apparent from the first mouthful, a Big Spice Hit. In Curry-Heute, the success of any Curry is judged by the level of Seasoning. The Seasoning here was spot on, brave, and so the full Flavours of the Spices were released. One whole Green Cardamom was encountered and set aside.

Bombay Aloo

The Potato was shrouded in a Rich, Thick Masala which also contained fine slices of Onion. The garnish had even less Fresh Coriander. Sharp – is what was noted, there was a hint of Citrus, Zest! The Potato was somehow – Fluffy – and the actual taste of the vegetable itself was pronounced. How was this achieved? This was as good a Bombay Aloo as I have encountered. Complemented by the array of Vegetables in the Pilau Rice, the Diversity of Flavours and Textures was the perfect accompaniment to the Meat and Masala.

Happiness is... – observed Marg. Hector was in a very happy place, but there was one problem…

Sir Walter Scott Lamb Sarisha

Two slices of Onion and a few Coriander Leaves topped this Curry. Garnished with spring onions – said the Menu, methinks they were out of – Garnish – this evening. The Masala was as Thick as the Shashi Garam Masala, but Darker. The pedigree of Zest was thus confirmed, neither of our Mains had the – Soupy Masalas – that prevail in Bangladeshi Curry Houses throughout the land. Only a Soupçon came in my direction, the – Little Brother – of the Shashi Garam Masala was my verdict. Marg meanwhile had been thoroughly enjoying her choice.

Very tender meat – was Marg’s immediate comment.

Pretty dry – she continued. This is a positive, as written above, we do not seek – Soup.

A good balance of flavours, very succulent and tender meat which made it a more enjoyable dish. I really enjoyed it.

However, there was a problem: – food could be hotter – I noted moments after starting. No sooner had I written this than Marg declared: The temperature could be warmer, the china dishes… We prefer our food to be served piping hot with vapour rising, we are used to Bread so hot one cannot pick it up.

We were left to conclude that all of the Fayre had been served in cold crockery which made everything cool very quickly. Fortunately, this was resolved. The plate heater had been keeping the second half of the three Dishes warm, perhaps it had even managed to reheat them. The plate heater saved the Curry Dishes, but not the Paratha. As Marg stated finally:

The Paratha was lovely and flaky, but could have been hotter.

Anis, the Manager, had arrived somewhere in the middle of our visit. He came over to introduce himself and apologise that Mein Host was elsewhere this evening. Marg and I both expressed our appreciation for what we had eaten, but did have to mention that the second half was warmer. The Curry-Heute Website was shown on the still reliable Huawei and the extent of the – World Coverage – outlined:

You know your Curry.

Thanks.

Marg asked if her favoured – Hot Milky Coffee – could be provided. Quesell brought a cafetière and a jug of hot milk. Now who was in a happy place?

Without – The Bill – our departure felt a bit strange. We have adopted a means of making sure the staff know they have been appreciated.

The Quality of the Fayre we experienced tonight most certainly impressed, surprised even. I refer often to – Mainstream Curry Houses, Zest have set a standard well above this. Marg and Hector shall certainly return to Zest, most likely on a warm summer evening.

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Glasgow – Shah’s Kitchen – Saw Delight

Posted on November 24, 2018 by Hector

After the – Poor Curry – served at the once very impressive Cafe Reeshah on Wednesday, Hector was in the mood for something special. Banana Leaf was the intended venue for the Saturday afternoon – Ritual Curry. South Indian Cuisine was calling. Arriving at Old Dumbarton Road I saw the lights on across from Banana Leaf at Shah’s Kitchen (59 Old Dumbarton Rd., Glasgow G3 8RF), three people were already there, sitting in.  This would be Visit #1.

It was 14.35 when Hector entered Shah’s Kitchen which officially opens daily at 15.00. A Board of sorts was labelled – Special. Beef Curry (£5.50) stood out from the – Asian glyphs – which dominated this poster.

Fried Chicken in Batter was the first food I spotted on the left, then some prepared dishes on display at the main counter. Most of this was also Chicken, but the Mixed Vegetable Curry (£4.50) looked very appealing. I was willing to have the latter if required. A Menu sat on top of the counter, I asked the Chap what was available, he said I could have anything.

As ever, the eyes were drawn towards the Lamb Dishes (£6.50), a choice from eight, the selection impressed. Lamb Karahi would have been a major test, as with Wednesday, I decided to keep things simple, Lamb Methi Gosht.

No Green Peppers, Capsicum – this was noted.

Spicy?

Desi-style if you can – this raised a smile.

Pre-cooked Rice was also on display.

Boiled or Fried?

I chose Boiled Rice (£1.70), Fried Rice cost the same.

The Chap got on with preparing the first Order: Kebap and Pizza.

I took a seat at the far end of the three tables which were placed together. I counted nine seats. The Menu was studied in greater detail. There was a much larger range of Chicken Dishes on offer than Lamb. I did not photograph the back page of the Menu, it was of no interest to me, but most certainly was to my fellow diners. They shared their Kebap and Pizza then disappeared.

I looked across to Banana Leaf, there were no lights on. I could see a sign in the window:  closed – I could read, but what was written below this? I would check later.

The fridge was opposite where I sat. Cans (£0.90), 500ml Bottles (£1.80), – CAN – I highly recommend. I know not what the temperature was inside the fridge, it could not have been much cooler than the venue. The door was open throughout my visit, we had all sat with our coats on. Another Chap came in a few times with deliveries. Who was he?

I was taken by surprise when my Order arrived, a large plate, half Rice, half Curry.

Lamb Methi Gosht

Soup – was my first reaction, there was a mass of Masala. This was reinforced by my first Meat count, I reached six. The Masala was found to have a decent consistency, Tomato-based possibly. I encountered a Green Cardamom in my first mouthful of Rice and Masala. This was set aside. The second mouthful was a repetition of the first. What were the chances? With three pieces of Meat right in front of me I tentatively ate the first. The Lamb was decidedly Soft, on the edge of going to pulp. I always admire how Chefs can get Meat to this level without it being ruined.

I couldn’t bring myself to spoon all of the Curry on top of the Rice. Rice was incorporated with the Masala as when when required. Spoon – this was provided, I found plastic cutlery on a shelf when I went up to get some paper napkins. No frills, Hector’s sort of venue.

The Spice was building as I made progress, the Seasoning was absolutely – Perfect. A distinctive – Earthy – Flavour was emanating from this huge plate of Curry. I could see the Herbs mixed through the Masala but was not getting the hoped for – Methi Blast.

Sliced Green Chillies were adding the bite, I picked out a Clove and ate the Black Peppercorns. I would end up with six Green Cardamoms on the edge of the plate.

I found more Meat, larger pieces with a firmer texture. The Meat count was well into double figures, how misleading the original glimpse of this Curry was. Here I had a Masala with abundant Whole Spices and way more Lamb than originally perceived. The Flavours kept building, I came to the conclusion that this indeed was a – Worthy Curry,  full of surprises.

I had to leave some Rice, there was way more than a Hector could manage. On a return visit I would consider the Special Rice (£2.50) which has Peas, Mushrooms and Sweetcorn.

The Bill

£8.20 Commensurate with a Glasgow Curry Cafe, but more than one pays in Manchester or Bradford.

The Aftermath

I gave the Calling Card and flashed the Curry-Heute Website on the Huawei.

How was it? – asked the Chap.

I enjoyed it, you had the right amount of Salt.

Salt? – he replied quizzically.

Yes, without Salt, there is no other Flavour.

This appeared to be understood. The Chap said he would give the Calling Card to his Boss. Who might this be?

And so I crossed the road. Banana Leaf – Closed Tuesdays. Today is Saturday, there was no sign of life. Surely we have not lost another – Award Winning – Glasgow Curry House?

Who wins Awards anyway?

Shah’s Kitchen – Menu Extracts

Update May 2019

Shah’s Kitchen closed last month.

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