Wroclaw – Himalaya Restaurant & Bar – Just OK

Posted on June 8, 2019 by Hector

And so to Wroclaw where to date no outstanding Curry has been found. However, the number of venues has increased, so perhaps people are becoming more aware of Indian Cuisine. Before trying one of the new venues, the decision was made to visit Himalaya Restaurant & Bar (Gajowa 41a, 50-520 Wroclaw, Polska) which Hector has long known about but it is on the wrong side of the tracks, being south of Glowny. There was also the likelihood of this being a Nepalese outfit given the moniker, not Hector’s favourite interpretation of Curry.

Tram 8 was mooted by Mr. Google as being the ideal way to get to Himalaya. The scheduled Tram never showed despite the electronic board reporting its imminent arrival. So, it’s not only in Glasgow where one’s chosen means of transport disappears into thin air. I would have been faster walking, but a downpour was imminent.

It was 13.00 when I eventually reached Himalaya, nobody was front of house. I stood for a few minutes, studied the Menu, then eventually had to shout a – hello – to attract attention. A chap, whose origins may well have been from beyond the east of the Indian subcontinent, came out from the kitchen. He let me choose my table and disappeared again.

Kadai Mutton (Zl 32.00) comes with Rice or a Naan. Capsicum was listed as an Ingredient in other Dishes, – Vegetables – were mentioned as being part of the Kadai. When the chap came out again, he sat beside me with a notepad to record the Order. He did not take heed of my request for – no Papryka – nor did he record my drink – Mirinda – a Fanta variant.

A young Polish Lady emerged briefly from the kitchen, glanced in my direction, made no attempt at acknowledging my presence then retreated to the rear of the premises. I sat alone in the empty restaurant for twenty minutes until three more customers arrived. I had the time to count the six tables which sat twenty six in all. Despite there being tablecloths, this place still had the atmosphere of a Cafe. Restaurant & Bar – the fridges were not exactly stocked with a sufficient stock to call this venue a Bar.

The Lady brought my food, dealt with the three chaps and made no contact with me thereafter. No Mirinda, I can eat Curry without a drink.

The portions looked small. The plain Rice was actually ideal in Quantity.

Kadai Mutton

A big blob of Onion stood out. The minimal Toppings of Ginger Strips and Fresh Coriander amused. Why add them, but give so little? I started decanting, oh no. Three big wedges of Capsicum were encountered, one of each colour. These were not going on my plate. So much for the – Vegetables. I counted the Meat into double figures. Quantity was not going to be an issue, merely that I was about to eat Meat and Masala when I had obviously hoped for a larger array of accompaniments.

The Masala had a decent consistency. It may have been blended then more solids added. The first intake revealed a definite – Tang – and an air of familiarity. The overall flavour was remarkably similar to how my own Curry turns out. Hector suspects Tamarind must have made an appearance here. Ego aside, Hector’s Curry is way better than this. The Curry woefully lacked Seasoning. The Spice Level was right at the bottom of the scale, one has to wonder how much Chilli went onto this. The plate was cold, the Curry was not Hot. As I chewed my way through the not so Tender Mutton, so the Dish became even cooler. By the end I would be eating Cold Curry.

There was a – Clove – blast. At times I felt a slight grittiness in the Masala, probably when I encountered the Ginger Strips. The Meat was not giving off enough Flavour, there was no sense of it being – Spiced.

This was not a bad Curry, it simply could, and should have been so much better. Too homogeneous in Flavour.

It was raining, I decided to stay longer, I would have my Mirinda, a half litre bottle for Zl 6.00. The Waitress was in the room but hiding behind a computer screen. I had to do a – Harrumph. She came over.

Mirinda.

Meer-inda – she repeated.

When she brought it, I asked for the Bill.

The Bill

Zl 38.00 (£7.93) A fair sum.

The Aftermath

Suddenly the Waitress revealed her charm. I assumed she had only a little English, how wrong. On presenting the Calling Card she asked how I found the Curry.

It was OK.

Just OK? – she replied.

I showed the Huawei, there was a smile of recognition when she saw Poznan. I told her that I have had Curry across Polska, Krakow is where I have found the best restaurants.

It’s a pity the Waitress had not been more engaging previously.

By the time I left, three other pairs of diners had entered.

And so to a Bier Festival. Tram 31 would take me from the same stop that I had alighted at earlier. Tram 31 may have got me here sooner.

Menu extracts

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Poznan – Kwiat Peonii – Chef needs to go on a Curry Course

Posted on June 7, 2019 by Hector

Kwiat Peonii (plac Wielkopolski 5, 61-745 Poznan, Polska) was not the intended venue this lunchtime. Two new names popped up in a search for Indian Restaurants in Poznan, and both were due to open at 11.30 which was perfect, potentially. With a 12.58 train booked to Wroclaw, 11.30 was the ideal time to dine. I arrived at MATA Indyjska Restauracja (Wroclawska 25, 61-833 Poznan, Polska) just on 11.30, there was no sign of life. The Menu on display looked simple, but interesting, this is certainly one for next March when Pendragon play in Poznan.

The fallback was Spicy Masala (Sieroca 5/6, 61-772 Poznan, Polska) which I knew to be a Takeaway but is now operating under the banner of – Victoria Food. Both venues are just off Rynek, minutes apart. Victoria Food was open, there was a lot of open space with a table at the far end where a chap was sat.

Are we an Indian Restaurant?

Delivery only – was the reply.

Who phones for Curry at 11.40? Actually, their website shows Pizza and Burgers before it gets to Curry. Hector had a Burger for lunch yesterday in case anyone was wondering what happened to Curry-Heute.

Kwiat Peonii is located at the corner of the market square and handy for the No. 8 Tram which takes one to the far side of Glowny and Sala Ziemi where Steven Wilson performs on occasion. I entered at 11.45, two diners were already in situ. The Waitress brought an array of Menus, one was for Ice Cream. I didn’t even glance at the Lunchtime Menu which was an oversight. Having processed the photos, I learned something about Kwiat Peonii which may explain my somewhat negative review on Visit #1. Mutton Rogan Josh (Zl 42.00) was the spontaneous choice after I checked what I had last time – Handi Meat (Zl 39.00). Rice was inclusive, so that negated any thoughts about Bread. A Bottle of Sparkling Water (Zl 7.00) completed the Order.

Something Yellow was placed before me.

Cucumber – is what I thought the Waitress said. It wasn’t Cucumber, it might have been Potato, whatever it was, it was Cold and not Wonderful. I decided not to finish it, why eat something this unpleasant?

*

The Curry arrived at 12.02, the 12.30 Tram was the objective. The Rice had Peas which was commendable, the portion was a ideal size to cover a plate, but look at how the Curry was served.

*

Mutton Rogan Josh

Six large pieces of Meat sat in a standard, blended Masala. The Masala had a decent viscosity, I couldn’t help but recall my visit last year when the Handi looked excellent but did not produce the required levels of Flavour.

Tipping the Rice on top of the Curry felt a bit weird, like eating upside down. The first intake of Masala revealed a decent Kick, we had Spice. Basically, that was it, I could stop now.

Smaller pieces of Meat were embedded in the Masala. Each of the larger pieces had to be halved. No complaints about the Quantity then. The Meat was delightfully Soft, very Tender. I kept waiting for something to happen on the palate. We had Spice. The Menu listed the Ingredients, the base for Curry was present, but what was missing? The lack of Seasoning was very apparent. Cinnamon, this Curry needed Cinnamon, and more Herbs. Fresh Coriander was mentioned, was that just the Topping. Cardamom, Cloves, something more was required. What I had here was no more than a Spicy Lamb Stew. If that is Curry, then so be it. What was written on the Lunchtime Menu that I hadn’t spotted? Nepal! Hector avoids Nepalese Restaurants, they disappoint, usually haven’t a clue. The Chef at Kwiat Peonii needs to go on a Curry Course.

The Bill

Zl 49.00 (£10.17) I paid by card, most Poles don’t appear to use cash. Sterling is less than five Zloty to the Pound, a first.

The Aftermath

I left a Calling Card even though I only tend to do so on a first visit.

Somebody here needs to source better ingredients.

The 12.30 Tram was a minute early.

Menu extracts

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Berlin – Sadhu Pakistani Restaurant – Amazing Value!

Posted on June 5, 2019 by Hector

There some venues one simply has to return to. On my first visit to Sadhu Pakistani Restaurant (Falckensteinstraße 41, 10997 Berlin, Deutschland) I had a very mainstream Lamb Vindaloo, it was only once I had engaged the staff at the end of the meal that I was made aware of the – Specials – on the board outside. There was the promise of – Echtes Curry.
Arriving just after 12.30, there were as many people sitting outside as there were in, something to do with it being 32ºC perhaps. It’s great to feel real warmth and see blue skies, especially after the deluge that has befallen Scotland in the past week. I followed a waiter to the counter, he told me to chose any table. Hector’s OCD meant taking the same spot as last time. Poppadoms and Dips came in a flash.

The Poppadoms had embedded Cumin Seeds as is the Euro norm, much better than the Plain offerings served in the UK. The Red Sauce was Hot Chilli, the Green Sauce was – absolute hell, the milder Raita was most welcomed.
The Board listed Karahi, but only in Chicken. I asked of Lamb Karahi was possible, – Bhuna Gosht – (€14.20) was his reply. I asked for – Minimal Sosse und keine Paprika. This was somehow duly noted on his app. Being so hot, I decided to treat myself to a Coke (€3.30).
No sooner had the Order been taken when another waiter approached with the customary – welcome soup. This I declined, last time I ended up with a ridiculous quantity of food on the table.

The wait for the Bhuna Gosht was not long. I did a double take at the mass of Rice, easily enough for two, and included in the price of the main course. A total waste.

Bhuna Gosht

A Dry Curry! The Masala to Meat ratio was very favourable. Here lay the definition of a Thick Masala, rich in Onions, a Jhalfrezi by any reckoning. The Coriander and Ginger Strips on top made this Curry appear to be truly authentic. Whilst I was making my photographic records, the Waiter managed to get a Salad and a Puri on to the table before I could say – no thank you. These would remain untouched, Hector was here for the Curry,

Once decanted on to a sensible sized plate of Rice, it was the moment of reckoning. The first mouthful made me gasp, the temperature of the food was way hotter than anticipated. The room being so hot, there was no condensation to act as a warning.

The Flavours burst on to the tongue, something quite – Aromatic – I noted, very distinctive. Here was a blend of Spices quite different from anything I have encountered. The Spice Level was not demanding, Seasoning was not an issue. This was simply going to be a Curry to savour, one that makes the perseverance with Deutsche Curry Houses worthwhile.
The slices of Onion were a major feature of the Masala, I kept thinking I had found pieces of cooked-in Tomato also. Whenever I looked closely I was not then convinced, the photo managed to record them. The Meat was abundant, Tender, though quite a few pieces still had fatty extremities, better trimming required. There was a Coriander blast then a Cumin blast. The Rice had Cumin Seeds mixed in. I ate on, the underlying Flavour came to the fore once again. I went back to the pot for a top-up. Had I touched the Puri I would never have been able to finish the Curry. I felt quite a bit of shame for wasting food, then I spotted that the nearest table had a Salad for four and it was untouched. We were all guilty.
This was a very enjoyable Curry. I was left to wonder what the Chicken Karahi would have been like. Whilst there are many more Curry Houses in Berlin to get around, I should always drop by here to see the Specials Board. Hopfenreich is nearby, this is a part of Berlin I keep returning to.
The Bill
€17.50 (£15.49) I liked the way the Waiter simply put his device on the table to let me the see the items.
The Aftermath
… as he did so, he spotted the photo of the staff on the Huawei, he smiled in recognition. I showed him the top of the page – Curry Heute – he said correctly, well he should.

Mango Lassi was thrust before me, another complimentary gesture. Poppadoms, Dips, Salad, the Puri and the Mango Lassi, all on-the-house.  Amazing Value!  British Curry Houses have much to learn.
Dr. Stan was waiting at Augustiner am Gendarmenmarkt, there was a cool Helles waiting there for me too, far too hot for Edelstoff.
Later, en route to Hopfenrich, I passed Singh – Indian Street Food. That’s another one for the future.

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Hector Cooks Beef Vindaloo – Plus a word about a sponsor

Posted on June 1, 2019 by Hector

How does Beef Vindaloo sound for lunch? – Hector asked Ricky, The Man from Bradford.

That’ll be awright.

And so the ingredients were assembled, it had to Beef, leftover from a massive joint cooked a bit since. In case there wasn’t enough for three, a Steak was marinaded in some Rose Wine, also leftover. This would provide the – Vin. Potatoes would be boiled to provide the – Aloo. Shallots are decidedly fussier then Onions, again I had a bag of these which needed using. Some may think that Hector is clearing the cupboard prior to an other Trip.

It is June 1st, on this day last year, Dr. Stan and Hector flew to San Francisco where Curry was enjoyed. All of the Curry consumed over the seventeen days in California, Oregon and Washington was dutifully Blogged, sadly, Hector has still not got around to completing the Bier-Traveller equivalent. Two Blogs is one too many to manage. Today sees the launch of advertising on Curry-Heute.com. Who knows, it may go some way towards covering expenses, but only if people actually click on the side bar adverts. But then, people will have left this website, all very mysterious.

Back to the Shallots. Fine chopping would have taken ages and so I used a machine which achieved little. The Blender turned the Shallots and Ginger to a white pulp which is a major departure from Hector’s – Punjabi-style – norm. The Tomatoes were also blitzed, and so the Blended Masala began to take shape.

To guarantee the – South Indian Flavours – which a Vindaloo demands, Dried Red Chillies were added along with two dessert spoons of the Chettinad Garam Masala which was ground back in January. Smoked Paprika, which had proved difficult to source in quantity, was added at this stage also, then the most important ingredient of all – Salt!

To remove any Sweetness, Tamarind, a quartered Lime, and a block of frozen Methi were added next, Hector going back to his roots. In order to see – Onion – in the Masala, a roughly cut Shallot was stirred. in. The uncooked Steak was added, the cooked Beef and the Potatoes went in after a further twenty minutes.

The appearance was exactly as hoped for. Not knowing when Marg would make her appearance, yes, she has to work every Saturday morning, Water was added. This was boiled off over the next half hour. Time to cook the Parathas, which had been prepared last week (then frozen). Hector was confident enough to serve – The Public – a Paratha.

Beef Vindaloo

The Masala was decidedly Thick, Rich and very Tangy, a bit too much Tamarind? The required Smoky Flavour was there but was not overpowering. Marg thought the cubes of the pre-cooked Beef were a bit chewy initially, then too large. When she halved the cubes, she was much happier. Ricky commented on the Vinegar Flavour. I had not added the Wine, so the Steak must have soaked in more than I thought possible. Rose Wine may there be more pungent than Red Wine Vinegar. Marg did not complain about the Spice Level, Ricky pointed out that it was – not silly. The Seasoning was there, but such was the Richness of Flavour from the Masala, it was never going to be an issue.

Ricky ate an entire Paratha then mopped up the remnants. Once again, the Layering and Flakiness had been achieved. By adding less Butter whilst cooking, they were not as greasy as served previously. Hector has sussed Parathas, Naan next.

Ricky described the Beef Vindaloo as – delicious. Marg paid the biggest compliment by wiping her karahi clean.

Success.

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Glasgow – The Village “Curry House” – Ramadan Buffet

Posted on May 25, 2019 by Hector

I booked tonight’s table at The Village Curry House (119 West St., Tradeston, Glasgow G5 8BA) for the Ramadan Buffet in passing on Tusday. Taking advice from the Manager, the table for four was booked for 21.00.

How many cameras? – was his retort as the reservation was noted.

The food would be rolled out from @21.20 he predicted. Each year, Ramadan gets earlier, it will be many years before sunset in Scotland matches the Middle East.

Arriving with Marg, Caroline and Stuart @21.10, The Village was remarkably quiet. We were offered a choice of tables, at the window, or a table with benches under the balcony. We chose the latter, ordered drinks then changed our minds. Our window table was right at the start of where the Mains would be set up.

I did a recce to see what Mains would be on offer this evening, no Kofta Anda, one day. The usual Punjabi Delicacies that Hector tends to eschew were once again present: Paya and Haleem. I had warned Caroline and Stuart, the débutantes at tonight’s Buffet, that Paya (Trotters) and Haleem should at least be – sampled. Various Chicken Dishes were there for those who are less discerning, however, there would be plenty of Lamb to go around. Lamb Shalgham (Turnip) on-the-bone and Lamb Dumpukht on-the-bone were two new Dishes for Hector, Keema Karela was potentially a standout. Keema Karela in a Buffet? Unglaublich! Lamb Bhuna (Boneless) and Lamb Kirahi on-the-bone are house standards, the fall-backs. Did Hector just write that? Limitless Lamb Kirahi, at The Village? On any other day I would bite off a hand to have Village Lamb Kirahi by the kilo. Lamb Nehari on-the-bone too, choices, choices.

A couple of staff members came over to say – hi. I was invited to photograph the array of Starters. On my return, I advised my fellow Diners not to fill their plates too early. By all means have the Salads, Spiced Onions etc but at the end lay the – good stuff – the array on the right being – the very best of.

*

The Village was gradually filling up. People were already queueing for Starters, we were about to join them when a platter was brought to the table:

*

Here you are, Mr. Hector.

A Samosa kicked things off for Hector, Marg was already raving about her Spring Roll. A Shami Kebab, or similar was OK, then I found what was a Potato Patty equivalent, this was the best yet. Then it was my turn to sample the Spicy Burger, this was truly immense, it had everything, Spice, Seasoning, Flavour and was suitably well-fired. The Fish Pakora hit the spot, even the Fritter-style Pakora was a novelty.  On any other Buffet night, it would have been straight back up to gorge on these. I wondered if Marg would, she has been known to abandon Mains in favour of Starters. I have suggested before that one should really do The Village Buffet twice, once for Starters, once for Mains.

Suddenly, The Village was full, or near enough. Chaps at a nearby table had piles of Starters on three plates, the rest of their Company was who knows where.  People were waiting, as in sat, but not eating. At 21.49 there was a musical broadcast, I never knew The Village had a P.A. System. Clearly a prayer, this signalled the – off – for those who had yet to break the fast.

Chicken Biryani and Lamb Biryani, on-the-bone, and mountains of them both, were set up over my left shoulder. Once again Hector was invited up to take photos before the hordes would descend upon the Mains. This was a good idea, in the past I may have been guilty of holding up the queue as I photographed each tureen. Unsurprisingly, my table of four was first up for the Mains.

Lamb Kirahi

Keema Karela

Hector’s Buffet Choice #1

The Soupçon: Lamb Biryani for just a little Rice, and Haleem. I can take Haleem in small doses, to order as a solitary Main Course would be unthinkable as yet. Hector is many years away from enjoying Lamb cooked for days to a pulp. Today I took one step closer to that time. Actually, it wasn’t too bad. The Keema Karela was an instant – Wow! Dry Curry, Meaty, well Seasoned, Spicy, then there was – the Bitter Vegetable. This had it all. There would have to be more.

The left side of my plate has both the Lamb Shalgham and the Lamb Dumpukht . Never a huge fan of Turnip, I appreciated the Diversity of having the Vegetable. The Turnip was decidedly – Soft – and had been well cooked in to the Masala. Here was more Flavour than I expected. Somehow, after all this, the Lamb Dumpukht  also forced me to record another – Wow!

What happened to the Lamb Karahi? There was always the next round.

The comments from my fellow Diners appear at the foot of the review, meanwhile, here is some more food porn:

Stuart’s Selection

Caroline’s Selection

Marg’s Selection

Hector’s Buffet Choice #2

More Keema Karela of course. The Daal was simply labelled – Daal. Surely this was closer to Daal Makhani? Again, as a Side Dish, I love this stuff. I am reporting it as a Daal Makhani, if it wasn’t then it was quite simply the best Plain Daal, ever. The Shorva which accompanies Lamb Nehari puts me off ordering this except on the odd occasion where I can be convinced the Masala is otherwise. With no Rice or Bread on this round, it was a bit of a splash. When I had reached the end of the line of tureens, the Paya was only Shorva and Bones, no Meat was left. As Stuart had been broad-minded enough to sample this earlier, I thought I had better take the opperchancity. I mentioned to one of the Waiters that the Paya was in effect, empty. He promised to rectify this.

Lamb Paya

Moments later he arrived with a full portion of Paya and placed it before me, oh no. I insisted that he accompany me to the tureen so that I could decant most of it. Hector was not here to waste food. What was left in the karahi was quite an experience. Trotters, the skin at least, boiled to oblivion, slimy, not a good note to end on. Hector had no choice, there would have to be Dessert.

Dessert

Meanwhile, the Ladies had already been to the array of Desserts and had returned with very safe selections: Ice Cream, Millionaire Shortbread, Brownies. They were well pleased. Hector had to introduce them to something different.

*

Mr. Baig, Mein Host, was manning the Ice Cream, only Chocolate was left. News of Hector’s – Paya – request had already reached this end of the room, Hector was being mercilessly wound up, accused of wasting food. He knows me well.

I had never seen so much Gulab Jamun. I took some and a spoonful of Gajar ka Halwa, a Sweet, Carrot-based dish which I first experienced in Bradford. I passed on the Kheer (Rice Pudding). The Débutantes duly sampled these novelties.

I asked for – The Bill – and was invited to go up to the till which Irram had been manning all evening. No sign of her brother, Kassif this evening.

The Bill

£55.55 Four Buffet, two Cokes, one large Bottle of Sparkling Water (£2.95).

The Aftermath

How was it – asked Irram.

Our pleasure and appreciation was expressed. I asked Mr. Baig if – The Herald – had been this year, apparently not. Hector famously was mentioned in this national newspaper having insisted their reviewer visit The Village Buffet two years ago.

As we took our leave from the near empty premises, I reminded Mr. Baig that I’m still waiting to have Fish Karahi at The Village.

Driving home, it was time to extract quotes from my Fellow Diners:

Marg: Too much food actually. (did she mean she ate too much, or too much choice?) Good selection of Starters, my highlight was the Keema Karela. A lovely Dessert to finish.

Caroline: The Keema was definitely the best part. The Beef Burger thing was very good. Very grateful for the Ice Cream and Caramel Shortcake to finish.

(I wonder if – Milkshakes – were available?)

Stuart: The staff were very polite and attentive without being overbearing as in many places. The Starters, the Potato Fritters and Samosas were particularly … , I thought. I enjoyed the wide selection of Lamb Dishes, a lot of places don’t have even have one OK Lamb Dish. The Trotters were an unusual texture to try. I liked the taste.

At the start of the evening if I had shown The Company some Karela, and let them taste it on its own, I wonder if the Keema Karela would even have been sampled.

There are @two more weeks of Ramadan.

Posted in The Village "Curry House" | 1 Comment

Edinburgh – Lazeez Tandoori – Ah well then

Posted on May 23, 2019 by Hector

The monthly trip to Staggs (Musselburgh) used to be on a Saturday and often concluded with Karahi Gosht at Karahi Palace (Glasgow). Since the move to Thursday trips to Musselburgh, midweek Curry on the return has become sporadic. Enter – Chapatti John. In recent weeks, the very impressive, and now recommended, Rustom Restaurant has become the focus of attention it was time to take John somewhere different.

Lazeez Tandoori (191 Dalry Rd, Edinburgh EH11 2EB) is the Edinburgh venue which has been reviewed most on Curry-Heute, a Takeaway with a few tables, which like – Rustom – serves Hector’s preferred Punjabi Cuisine. This style of cooking is less common in the east of Scotland. We arrived at 20.10, the optimum table was free.

Two Chaps were behind the counter, one taking Orders over the phone, the other serving the steady stream who came in to place/collect. I took Menus from the counter, John was happy to follow my lead. Lamb Karahi (£9.95) had to be John’s first Curry at Lazeez Tandoori. Three Chapattis (@£1.10) and a Chilli and Coriander Naan would accompany. At last, Chapattis at an acceptable price. The Naan was not priced on the Menu, it would cost between £2.75 and the £3.75 which was being charged for the Cheese and Garlic Naan.

I suddenly felt extra hungry and so suggested Starters. Lamb Seekh Kebab (£3.50) for Hector, for John, Chicken Tikka (£4.50). I went up to place the Order. I made a point of asking the Chap to ensure that no Capsicum be added. If it was already cooked in, so be it.

He won’t – was the reply.

In the past, Hector has had Capsicum-free Dishes prepared specially.

We sat and watched the traffic. John needed to use the Facility. He approached the counter to ask to use the Lazeez Facility but was declined. Strange, this has not been an issue previously. I believe there was a Lidl round the back.

The Starters were brought at 20.30, by this time we were really hungry.

Chicken Tikka

What a mass of Meat! The Salad and Red Sauce provided Diversity, this was quite a plateful.

That is exceptionally good, and well worth the wait – began John who was beginning to wonder how long the Starters were going to take.

The salad is in perfect condition.

It’s not often such praise is given for the Salad.

Lamb Seekh Kebab

The pair of well singed Kebabs were accompanied by a similar Salad and this time,  a Raita.

Spice! Bloody Hell – was recorded.

These were easily the Spiciest Kebaps that Hector has ever encountered. Some may not have coped, I wonder how many people were sitting at home this evening having ordered these and going – wtf? This was a memorable Seekh Kebab, and it was so good to once again have the Lamb version, so much better than Chicken.

The Breads and Mains arrived as soon as we had finished our Starters. The Chapattis were of standard size and girth, enough to keep John amused, for a while. The Naan had everything Hector now looks for. The edges were Puffy, the centre not too Thin. The firing was as is sought, burnt blisters. The yellowness intrigued, however, the Coriander Toppings was generous, the Chillies were harder to spot. Another source of Spice, just what the Hector palate needed, not.

Lamb Karahi

So few venues can serve a Karahi Gosht of this Quality. The Fresh Coriander sat atop the Thick Masala which was already releasing the Oil towards the edge of the karahi. Tomato Seeds were abundant, so one assumed a Tomato base to the Masala. It was impossible to determine how much Meat was here given that we would both eat from the karahi, Needless to say, there was an appreciable amount.

John made rapid headway, devouring nearly all before him. He did stop when all three Chapattis were done. Surplus Naan went his way.

The Lamb Karahi was – Hot. The Lamb Karahi was – Spicy, Killer Spicy. On dipping the Naan into the Masala it was clear that no prisoners were being taken this evening. The taste-buds were about to be shot, or so I thought. On taking each piece of Meat – Chef’s Payback – was manifested. I have written so many times of the disappointment of being served Curry where the meat adds nothing to the experience. Tonight, every piece of Meat – exploded – with Spice and Heat. This Lamb Karahi was – a blast – of Spice! Hopefully it might go some way towards curing Hector’s present lurgy.

Small pieces of Green Pepper had been cooked in with the Masala. These were set aside as they were encountered. As long as they are not eaten, there should be no nasty after effects.

Towards the base of the karahi, so more Seasoning and hence more Flavours emerged. This surprised, this level of Spice frequently means next to no Flavour at all. John commented on the slow pace of my eating. I have little choice these days, each piece of Meat was thoroughly chewed, meaning the full effect of every piece was, em – endured. The Hector plate was proving to be resilient.

I had spotted the Lady Hostess making brief appearances behind the counter, she was evidently busy in the kitchen. Sitting with my back to the counter, I do not know at which point she spotted me, it was sixteen months since my last visit to Lazeez Tandoori.

She called over to ask how we were enjoying our food.

That was the Spiciest Seekh Kebab I have ever tasted.

We’re all fasting and so we haven’t tasted anything.  You never said – no Capsicum – she continued.

I did – I replied – I told him – pointing to the Chap who had served.

Not too much? – she enquired.

That much – I showed her the small mound on the otherwise unused plate.

It’s in the Bhuna – I was told, and so I conclude that the Bhuna is used as the base for the Karahi.

I like it in everything.

Hector has other ideas, hence – The Curry-Heute Campaign.

I suggested that it should never appear in Indian cooking. I can eat it but it’s the after effect – the belching. (and the unpleasant after-taste) At least this was not the mass of Ballast that too many venues dish out.

The Bill

£34.20 I was then able to establish that the Chilli and Coriander Naan was charged at £2.75, the lower end of the scale.

The Aftermath

Our conversation continued. I mentioned that I was going to the The Village (Glasgow) Ramadan Buffet on Saturday night. She has been and appreciated the Punjabi Fayre. The serving Chap said he didn’t like the food.

Ah well then.

Menu – Extracts

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Glasgow – Banana Leaf – Remember Glasgow Curry?

Posted on May 22, 2019 by Hector

Glasgow Curry? It has been a while. Since my last visit to Tuk Tuk on Sauchiehall Street, I have been keen to get back to Banana Leaf (76B, Old Dumbarton Rd, Glasgow, G3 8RE) and enjoy the strong taste of South India. There was a Fish Curry on their Menu which I had yet to experience – Chappala Pulusu – (£7.99) with inclusive Rice. Inclusive Rice, Saravanaa Bhavan (Croydon) recently tried to charge me a similar amount for Rice alone, no way.

The Paratha (£1.50) served at Banana Leaf is amongst the best served in Central Scotland. Having made my own on Monday of this very week, I was keen to compare.

I sat at the table nearest to the counter and waited to be served. As I did so, a Takeaway customer came in, She insisted I be served first, honourable. The Order was placed, no Drink, none asked for, nothing came, not even a glass of water.

A different Chap brought the Curry and Paratha, there was no sign of the Rice. After I had photographed what sat before me, I stood up and enquired if Rice was coming. It arrived a few minutes later, a large portion, but not excessive. Fortunately, all of the food was Hot, and so the slight delay was not detrimental.

The Paratha was the standard size as served at Banana Leaf, small. However, with this Quanitiy of Rice, this was quite enough. The Paratha, served whole, was suitably layered and flaky. It was not as light and fluffy as served on earlier visits, a Paratha as soft as those served at Tanjore (Edinburgh). I felt an inner pride, my home-cooked Paratha was not a million miles from that which sat before me.

Chappala Pulusu

This must be the Soupiest Curry I have ever been served. In terms of – Glasgow Curry – thankfully this was atypical.  As I decanted the liquid on top of the Rice so I wondered where was the – Fish. The Fish pieces, when encountered, were small and not flaked as such. For the price being charged, I felt that this was still value for money.

The Masala was Thin, abundant, but nothing like a Punjabi Shorva which is more – gravy-like. This had a sense of – Creaminess – about it. I found a string of what I took to be Spinach, cooked, in. A Shorva tends to become absorbed by Rice so one ends up with quite a Dry Curry with coloured Rice. This scenario was nothing like that, perhaps saturation point had already been reached when I started eating, there was still a lot of surface Sauce.

There was a Big Spice Hit from the off, the Seasoning was – Spot on. I had already set aside the pieces of large dried Red Chillies which I have come to associate with South Indian Cuisine. Dipping the Paratha in the Masala alternated with scooping up some Rice and Masala with the occasional piece of Fish. The Flavour from the Fish was intense, very impressive. I did eke out the Fish to make it last for the duration.

How is it? – asked Mein Host.

Spicy – I replied, he smiled.

I had to enquire about the making of the Paratha:

What flour do you use?

Plain flour.

Not Chapatti?

No, plain.

Like cake flour?

He nodded.

One day Hector will be able to replicate a – Tanjore-style – Paratha.

By the time I had finished I was decidedly full.

The Bill

£9.49      Money well spent

The Aftermath

Curryspondent Robbie told me last month that Shah’s Kitchen across from Banana Leaf was no more. Whilst the signage remains, it looks as though the food to be served from this Takeaway may well be from east of the Indian Subcontinent.

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Hector cooks Butter Chicken & Paratha

Posted on May 20, 2019 by Hector

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

On defrosting I wondered why I had even bothered, not my style of Curry. Ah, it’s Marg’s favourite.

Today, Chilli Powder, Salt, more Chillies, Cream, and of course half of the shown Butter, would be stirred in. According to Parveen’s programme, Butter Chicken is best cooked with Tandoori Chicken, I cannot say this is what I have witnessed in the years of watching Marg devour this Dish. The Tandoori Chicken was prepared as before, however, a Curryspondent suggested I place the coated Chicken on a rack to ensure efficient cooking all round.

So I did. Forty minutes was the time given back in February, just as well I looked, after half an hour, the Chicken was nearly cremated. Twenty five minutes next time, or less. More supervision required.

The – Tandoori-style Chicken – was still edible, like Hector, Marg enjoys burnt extremities. This would set the limit.

Tomato Soup – is what I had before adding the Chicken. With the Cream it was as good as any Quality Brand, that’s one for the future. Once the Butter was added the Masala, a term I use for the first time, was transformed.

The unsightly – red – was toned down, the Masala began to thicken, more-so when the lid was removed. This actually looked quite decent, it needed an Interesting Vegetable. In went the Mushrooms. Behold:

*

Butter Chicken

Whilst the Chicken was rapidly cooking, the White Chapatti Flour was mixed with Eggs and Water to create a pliable Dough. Ghee was spread across in the time honoured manner, writes Hector who has only done this once previously. I made Dough-balls of varying sizes, experimentation is the name of the game.

*

The Tawa would finally be given its first test on Fresh Dough. I have tried in the interim frying my Parathas on a dry Tawa, there clearly needs to be at least a film of Butter.

As soon as I started the smaller Paratha I knew I was on to a winner. It did all it should, the Layering and Flakiness became very apparent, a hint of a – Swirl. The second larger piece of Dough responded even better. Should I go for even larger and thicker?

Paratha

Definitely – oily – the Parathas were dabbed, much better. If Hector can produce a decent looking Paratha, then why can’t – every – restaurant?

Leftover Basmati with Peas was served as a back up, just in case the Bread was not edible.

Marg declared the Tandoori Chicken element to be good enough to eat. Lemon – was an observation. I did not hold back on the Lemon Juice in the marinade. She liked the – burnt bits – as I expected she would. The – Richness & Thickness – of the Masala impressed, this was a viscous Masala. The Spice Level was only  – moderate – which surprised given how many Chillies had gone in.

This Curry was far from – Bland.

The last photos summarise the meal: the solitary scrap and the Flakiness of the Paratha should be visible, Margs’s dish wiped clean is proof she had not been condescending in her praise of Hector’s attempt at – Butter Chicken.

If, and it’s a big – if – I make Butter Chicken again it will be with Raw Chicken in the second phase of cooking.

Next up: Lamb Chops and Naan. Don’t hold your breath.

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Edinburgh – Rustom Restaurant – Questions answered, in The Heart of Midlothian

Posted on May 18, 2019 by Hector

On Thursday it was announced that The Company were going through to Edinburgh on Real Ale related matters at Monty’s. John who was present on the magnificent Visit #1 to Rustom Restaurant (2 Grosvenor St, Edinburgh EH12 5EG) was keen to return. Mags, who witnessed the strange goings on that was Visit #2, was not missing a Curry. She knew that Hector had unfinished business: to compare the on-the-bone kilo of Lamb Karahi (£24.95) with the boneless. Three people to eat two kilos, nay bother for – The Weegies.

We arrived at 17.51, I wonder how I can be so precise? Mein Host – Sunni – was at the door to greet us. As he showed us to our table, this time on the east side of the restaurant, he acknowledged my recent communication. He assured me that he would be considering my observations re the price of Bread and the relative pricing of Starters as outlined in Visit #2. This does not mean that the Hector rant will not manifest itself in this post. Chapatti John, I know of his propensity to devour the said Bread, but at £1.95 a pop, ouch!

Can we get what we actually order this time? – well, I had to get this dig in.

We took our seats beside a group from Donegal who were finishing an array of Tandoori Dishes and, wait for it, a Lamb Karahi. The leftover Lamb suggested the chap had been well defeated.

The Order was related to Sunni and recorded by a young Waiter. The comparison of both versions of Lamb Karahi was emphasised. We declined Starters, Poppadoms, Salad, the Mains should be sufficient. For Hector, the now customary Chilli and Coriander Naan (£3.95) which is charged at the same price as their top of the range Chilli Cheese Naan. For Mags it was a Tandoori Roti (£2.50) this time having had the Paratha previously. John limited himself to three Chapattis (@£1.85). Two glasses of House Red Wine (@£7.95) completed the Order. Wine with Curry, I still don’t get it.

In case there is anyone left out there who does not appreciate why Hector gets on his high horse about Bread prices, this is £12.30 for Bread, in certain Bradford Curry Houses, the above would be included in the price of the Curry.

John suggested that I calm my Scottish tendencies. This is all part of – The Curry-Heute Campaign. Khyber Pass Restaurant (Glasgow) leads the way on Bread pricing in Scotland, to the best of my knowledge. As I have started making my own Bread in recent months, so I have come to realise the minimal cost of knocking out a Chapatti/Paratha/Naan.

Thirty minutes is the advised waiting time for the preparation of Lamb Karahi at Rustom Restaurant. The time flew past thank to the Donegal group who kept us well amused.

At 18.20 hot plates were brought to the table. The Karahi followed on, the Waiter informed us that he had been told to leave the lids on until the arrival of the rest of the Order. Sunni arrived with the Breads which were presented with a flourish.

The Chilli and Coriander was placed beside me, as good a Naan as I have ever seen: served whole, the classic teardrop shape, suitably thick, fluffy edges, burnt extremities, and the foliage was abundant. The Tandoori Roti was a decent size, enough for Mags who is used to similar at Karahi Palace (Glasgow) who charge 70p. Would three very standard sized Chapattis be enough for John?

The lids were removed – Gosh! One suspects any surface Oil had been dabbed off before the Toppings were added. There was not a hint of a surplus in either karahi. Both looked magnificent, it is still hard to tell which is which. They were topped with abundant Fresh Coriander, Ginger Strips and large Green Chillies which have to be treated with respect. Normally, larger Chillies do not have the – kick – of their smaller counterparts, those served at Rustom take no prisoner, beware!

Lamb Karahi – on-the-bone

Lamb Karahi – boneless

The Hector plate was filled, boneless to the left of me, on-the-bone to the right. A strip of the excellent Naan was dipped into the boneless Lamb Karahi. This was fierce! The Spice Level was beyond that which many could tolerate. This Curry is not for the amateur as the dear chap from Donegal discovered. Time for the comparison.

The on-the-bone version was mellow, still Spicy, but not as aggressive. The Flavours here were more apparent. QED – as far as Hector was concerned.

Sunni came over to check on our progress. I related the above he agreed that the – marrowbone – gives more Flavour to the on-the-bone version. Mags always prefers Boneless Curry, for John the jury was out.

By the time I had finished my first plateful, we had collectively made a huge dent in the volume of both Karahi. All would be eaten. John soon ran out of Chapatti and fished for more Bread. Knowing I would never manage an entire Naan of this size to myself I came to his rescue. All was well.

Abhi, the Waitress who served us on Visit #1 came over to greet. She asked if my Naan was Garlic and Chilli. Chilli and Coriander she had not encountered before, welcome to the future. I had just eaten a whole Green Chilli, there was a tear in my eye, Abhi to the rescue. I suggested we have our photo retaken, Visit #1’s was too blurry.

We ate on. Oil was collecting at the base of the boneless Karahi, Mags was in there with her Roti, she knows that this is the source of abundant Flavour.

The Quality of the Meat again impressed, three visits, each time this has been a standout feature of the Curry. The Masala was delightfully Thick, clearly Tomato-based given the visible Seeds. The Colour was therefore natural, nothing nasty/unwelcome in here. By the end, the palate could not really distinguish between the left of the plate and the right. I somehow had fewer bones than John or Mags. To her delight, Mags had found the – Sucky Bones. There was very little left, it was a matter of asking John not to be bashful and finish off the remnants, aye right.

Yasi, Mein Host on Visit #1 came over and sat beside me. He explained/apologised for the disappointment that was Visit #2, something to do with an overenthusiastic Chef perhaps, who was keen to show off – the other Karahi. Yasi declared a 10% discount on tonight’s Bill as a way of making amends.

Yasi congratulated me on the style of the writing in Curry-Heute, the clarity, the accuracy, the knowledge. He has been spreading the word about Curry-Heute to his friends. So Curry-Heute may become recognised in Edinburgh – More than just a Glasgow Curry Blog, indeed. (English has to be adapted in Blogging to highlight certain features, though I have reduced the capitalisations of late. I need to get to Deutschland more often.) He did wonder as to how many countries in which I have reviewed Curry Houses, twenty eight to date. So Yasi has not been right down to the bottom of the right sidebar then.

My fellow diners were invited to comment.

Mags: Edinburgh Curry is back on track again. The sourcing (?) is marvellous, worth starving myself for.

John: I can’t remember tasting a better Curry.

Which one? – I asked.

After a scientific treatise about the temperatures which bones can reach, he agreed that – on is better. But I would still go for boneless, for value.

Hector continues to wonder why Lamb on-the-bone frequently costs more at the Butchers, and hence Restaurants, when one is getting less Meat. Anyone dining with John should always have Boneless, then you might get some. (emoticon understood)

The Bill

£70.29   Didn’t we do well?

The Aftermath

The required photo with Abhi was taken. Still not as clear as I would have hoped for.

We were bade farewell, for Hector, three visits in three weeks. It’s time to get down to Leith and see how the Karahi Gosht at Desi Pakwan compares.

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Crawley – The Downsman – Lamb Chops, How Many?

Posted on May 14, 2019 by Hector

There had to be one final indulgence in this trip to Crawley, Lamb Chops (£8.95) for lunch at The Downsman (Wakehurst Drive, Southgate, Crawley, RH10 6DH). Clive took little persuasion. We arrived @12.30 to find signs for – wet paint – and chaps working both inside and out. Joinery was going on at the Bar also, very noisy. Sophie, who served us, pointed out that there was work going on.

Clive got in the drinks. Sadly, the Real Ale at The Downsman remains woeful, stuck in time. Hector stood the Lamb Chops.

The Bill

£18.90 A well known and reliable Curry Blog records that in 2014 this secured six Chops in a portion for a Pound less. Six Lamb Chops, Mmmmm…not that Hector was ever allowed six.

Whilst we waited, Maggie phoned to announce her imminent arrival. Hector was challenged with choosing two – not so Spicy Starters – for her and Lauren.

Onion Bhaji (£2.95) and Tandoori Chicken Niblets (£6.25) appeared to fit the bill. Clive went up to order, I suggested he ask how many Bhaji were in a portion, three, typical. Why don’t English Curry Houses make Vegetable Pakora which match the standard set in Scotland?

The Lamb Chops arrived moments before the ladies. Two platters, both with Lamb Chops sizzling on a bed of Onion strips. Calm Hector, don’t get too carried away. Something caught in my throat, cough…. Lauren asked if I needed an ambulance. Not yet.

Four Lamb Chops

What? What happened to six, five even? Prices have not gone up at The Downsman for over two years. Some level of forgiveness permitted then, the Chops were certainly larger than those served in most establishments. The Lamb Chops served here have set the standard, had this been maintained?

Clive started first – very excellent – was his first utterance.

Suitably cremated, topped with Coriander, the coating looked to be on the light side. The taste – was there, a unique blend of Herbs and Spice. Still wonderful, but only four. Most certainly no longer a portion to share. More follows.

Onion Bhaji

One each, then Maggie halved the third. All was well here.

Tandoori Chicken Niblets

These appeared to be way better than simple – Chicken Wings – and were decidedly plentiful.

I want some more – was Maggie’s end statement. Maybe not enough to share then?  Or were they simply – hungry?

This was the first time we four have dined together since a certain wedding some years back. The bride and groom, the best man and brides-made.

The Aftermath

Normally one eats Lamb Chops as a Starter. Having taken myself to Gatwick instead of having Curry, there was a definite sense of the prolonged aftertaste. Cumin could well have been the dominant Spice which lingered long afterwards.

Wonderful as the Downsman Chops may be, Karahi Palace (Glasgow) is now the best value, and maybe just as good.

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