Glasgow – New Cafe Reeshah – A Tale of Three Disappointments

Posted on November 21, 2018 by Hector

Disappointment #1

News reached Hector a while back that New Anand (76 Nithsdale Rd, Glasgow G41 2AN) had changed hands. Passing last week as I made my way to Halal Kebab House, the lights were on at lunchtime. With Mother in tow I arrived @13.30, closed. At least there was a sign on the door to clarify that New Anand is open on Thursday and Friday lunchtimes only. I wonder if the Lunchtime Buffet has been abandoned, I doubt if it was sustainable.

It has been a while since my last Aloo Keema at Cafe Reeshah (455 Shields Rd., Glasgow G41 1NP), and so off to Shields Rd. it was.

The lovely Chap who has been ever-present on previous visits to Cafe Reeshah was nowhere to be seen. A day off was possible, two unknown Chaps were cooking/serving.

The Ready Dishes included Aloo Keema, Aloo Palak and at least one Daal. The Dish on the left could have been a Tarka Daal or the best avoided (IMHO) Haleem.

We can do anything for you – one of the two chaps announced. That was different, I’ve only ever had what was ready at Cafe Reeshah. I decided to keep things simple and so ignored the – Specialities – in favour of the – Old Favourites. Lamb Bhuna (£7.00) and Rice (£1.50) twice, was the Order.

The door was open when we entered, I immediately closed it, Mother needed heat. Two tables only seating nine, Cafe Reeshah is a modest establishment. Takeaway customers honoured the closed door. I was surprised when another customer decided to sit in. He had Pakora and a Naan. A bit – Dry – surely?

A Modest Salad was brought and Raita offered, the latter was declined. The food arrived, separate plates, not the splendid platter of Lamb on-the-bone which was so impressive last time. The Rice portions were either decidedly generous, or wasteful. One portion between the two of us would have been enough.

Lamb Bhuna

Cooked in tomatoes, onion, spices & thick sauce – says the Menu. The Onion is singular, and so the Masala reflected this. The Masala was indeed Tomato-rich yet still managed to look – watery. Thick Sauce? No way was this a – Bhuna. I decanted the eight pieces of Meat, each was double the size of the norm, a decent portion. Mother adopted the opposite approach and spooned the Rice on top of the Curry.

Disappointment #2

I could not help but notice the pieces of Capsicum, there were slivers of Onion too. One concludes the Masala had been blended then the Capsicum and Onion stirred in.

The first mouthful took me aback. Wtf? The anticipated Lahori/Desi Flavours were totally absent. This was different, unpleasantly so. The Capsicum could not have distorted the Flavour to this extent, or could it? Some pieces of the Dreaded Mush were consumed, it was impossible to isolate them all. The Spice Level was Moderate, Under-seasoned would be an understatement.

The Meat was sufficiently Tender but was giving nothing to the Curry. There was a distinct lack of depth of Flavour, this Curry was in – Mono. The singular Flavour was not sitting well on the Hector palate. Suffice to say, this Lamb Bhuna was a major disappointment and bore no resemblance to the Quality Fayre I have enjoyed here over the years.

Mother said she enjoyed her Curry, but then she likes anything that deviates from her daily bread.

The Bill

£17.00 I cannot complain about the quantity, but this Curry was – Poor.

The Aftermath 

Disappointment #3

I enquired about my missing – friend. A change of ownership was confirmed.I had not spotted the change of livery above the door, this was – New Cafe Reeshah.

Everything nearly the same – said the Chap who had served us. The Menu has not changed (yet?), however, if today’s Bhuna is representative of what is being served at New Cafe Reeshah, then they have a problem. I would never order this again.

Cafe Reeshah‘s status in – Hector’s Recommended Curry Houses has been altered.

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Manchester – Kabana – Best Curry here yet?

Posted on November 18, 2018 by Hector

I could start with a rant about the diabolical trains in the north of England, but those who are exposed to them know the story already. Steve and Hector arrived at the infamous Piccadilly Platform 14 in time to arrive at Kabana (22 Back Turner St., Northern Quarter, Manchester M4 1LQ England) at noon exactly. Two members of Staff acknowledged me as I took my place in the queue. Mein Host, Rizwan, had his head buried as he served another customer. Yes, noon on a Sunday, and Kabana is pretty much full, plus there was a steady stream of Takeaway customers.

Lamb Karahi on the bone (£4.80) with Rice (£1.50) was Hector’s order, Steve had disappeared momentarily, he repeated his Saturday choice at nearby Al-Faisal, a Paratha (£1.50) instead of Rice. Rice and Three – also costs £6.30. My Curry was served up immediately, Steve had to wait for his Paratha being prepared. Chopped Ginger, Green Chillies, and Fresh Coriander were on the counter – help yourself. I did.

It was a bit of a squeeze getting on to the bench seat. Maybe one table needs to be taken out to let normal sized people sit in comfort? Better still, a redesign?

Lamb Karahi

I didn’t count the large pieces of Meat, there was enough. Noon on a Sunday is not Hector’s ideal time to eat, this meal would be approached slowly. The Masala was Blended but decidedly Thicker than that served at Al-Faisal, it looked rich. The photographic records on Curry-Heute show that the Masala at Kabana has evolved over the years to the Quality now served.

The first mouthful had me won, the Flavour was so intense. These reviews must be formulaic, the success was all down to the abundant Seasoning. The Seasoning was exactly how Hector desires it, and so the Flavours flooded out.

This is magnificent – I said to Steve. After last night’s extravaganza at Apna Style (Huddersfield), I did not think I would enjoy today’s Curry to this extent. Sucky Bones, my favourite, added to the Overall Flavour. The Meat was a standout. The texture of the Meat oozed Quality. That it had been sat in the Masala meant an infusion of Flavour. The Rice remnants had absorbed the Masala also, since when was Rice alone this Flavoursome? I took my time and savoured every mouthful. I had to leave a smidgen.

Rizwan came over to greet – I see you were in Sheffield yesterday (Social Media). I had to mention the joy of Apna Style, but then I doubt if Rizwan is rushing out for Curry in his time off.

Living the life – is his favourite comment. You’re like a James Bond character – he continued – popping up in cities around Europe.

My name is Curry-Heute, Hector Curry-Heute.

The next time Rizwan passed the table I had to ask about the Meat:

Your Meat is even better than normal, have you changed suppliers?

Maybe you’re just getting easier to please – was his retort.

Steve’s Karahi was served in a bowl as he had not ordered Rice. The Paratha was served whole, so he had the pleasure of tearing it into the size of strips of his choice. This was a Paratha, almost – White – it was visibly Soft, Layered and Flaky. I’ll need to try one soon.

The Meat was beautiful – declared Steve – Spices were perfect, the best meal I can remember in here. The Paratha was excellent, buttery and flaky.

Buttery, we’ve not had that before. Could this be added to the list of parameters defining the – Perfect Paratha?

The Bill

£6.30 Each.

The Aftermath

I advised Rizwan that today was the first in a series of six visits to Manchester through to the end of January. Living the life. As I stood up to put on my fleece, the couple at the adjacent table smiled in recognition. I’ll have to meet up with Manchester Curryspondent Danny soon. People do read Curry-Heute. Thank you.

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Manchester – Al Faisal Tandoori – Distortion, Enhancement, Transformation

Posted on November 17, 2018 by Hector

The plan: Saturday Lunchtime in Manchester en route to see Jadis in Sheffield, except Gary Chandler bust his shoulder so the gig was cancelled a few weeks back. Having paid for trains and accommodation, Steve and Hector were not being put off, who would turn down the opperchancity for Bier & Curry?

Saturday Lunchtime, that can only mean Al-Faisal Tandoori (58 Thomas St., Manchester M4 1EG England) which has moved across the street; the original premises are due to be modernised, transformed into something else which Rizwan of Kabana told me last time I was down, could involve a hotel of sorts.

Having taken a photo of the exterior I marched into the Restaurant to find it empty. Steve called me back, I had just walked into Yadgar Cafe, autopilot or what? The sun was in my eyes. Al-Faisal is next door, Kabana across the way, the Northern Quarter is well served for Fast Food Curry.

I recognised the tables, nine in total seating thirty six, significantly more than before. The long counter on the right housed the kettles etc, the same Chap as always was dishing up the Fayre. As usual there was no flicker of recognition. Compare this to the warm welcome at Kabana. Kabana is closed on Saturdays, still. Another Chap at the far end of the counter was taking orders.

A new screen listed what was on offer. Hector was pushing the boat out, Lamb Karahi (£5.50) with Rice (£1.30). Steve took the Paratha (£1.50). Hector prefers Rice at Lunchtime, Bunkers, and plenty of time to digest. We both knew there would be further Curry-Heute in Sheffield.

The Chap doing the food put a mass of Curry into a plastic bowl. Karahi-Ding! They never used to do that, are the kettles no longer working?

Steve’s Paratha came first so he took the first Lamb Karahi and fetched the Chillies and Coriander. The Paratha was a decent size but looked a bit thin, too thin for proper – Layering. I would have called this a Thick Chapatti. Steve devoured all regardless.

My Order arrived seconds later, just how much Coriander can one take? This much, sheer indulgence. The single Chapatti would prove to be sufficient. Soft, not Roti.

Beneath the foliage lay Soft-Tender Lamb easily into double figures. The Masala was simple, Blended. In what way this was a – Karahi – could be questioned, but why would you? This Tasty a Curry at this price is not to be scorned.

The Flavour from the Base Curry was totally distorted, enhanced, transformed by the copious Green Chillies and Coriander. Unsurprisingly, there was a serious – Kick. One knows one’s limits. Fresh Coriander, always delightful.

A few words from Steve:

That was lovely, it hit the spot. The addition of the Chillies and Coriander makes a big improvement.

This was classic Manchester Apna-style Curry. It is what it is.

The Bill

£13.80 In fact, we paid separately.

The Aftermath

Still no recognition, I made a point as always of making my – Farewell – heard. One day Hector will be acknowledged here. Kabana tomorrow.

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Sheffield – Apna Style – Visit #2 – The Potential is Realised

Posted on November 17, 2018 by Hector

Had Jadis actually performed in Sheffield this evening I would never have made it back to Apna Style (27 Wolseley Road, Sheffield, England S8 0ZT). We needed time for our Lamb Karahi from Al-Faisal Tandoori (Manchester) to digest, so a Pre-gig Curry would have been too early; post gig, Apna Style would have been closed.

Our taxi driver spoke highly of Apna Style as he drove us past Bramall Lane. He knew not what had happened to Lahori Dhera which in recent years became my venue of choice. He did acknowledge that it had been  superb.

It is four weeks tonight since I first set foot in Apna Style. I saw great potential here, a matter of a couple of tweaks and the Curry could be something really to savour. The same young boy was serving, the Staff behind the counter all seemed to recognise me, there were welcoming smiles all round. I whipped out the still functioning Huawei and showed the review of Visit #1. One Chap read it aloud to his colleagues. A Chap I had not necessarily been aware of last time introduced himself as Mein Host. The level of excitement was noticeable, the antithesis of our arrival at Al-Faisal earlier.

I was keen to get across that whilst I enjoyed my Apna Style Handi Lamb on the bone (£7.50), I would have thoroughly enjoyed it had there been more Seasoning. The point was taken, he promised to ensure – more Salt. The Spice Level was agreed as – Asian Style. I didn’t think I was getting anywhere with – Methi. Two Chapattis completed the Order.

There was a flurry of photography. I was determined to get all the staff together later. I took the same seat as last time, Steve sat opposite, tonight he would be Howard. Steve asked why I simply don’t add Salt when a I find a Curry to be under-seasoned. I have an agreement with Michael, he has not broken his end, I have not used a Salt Cellar at the table for almost twenty years. It is worth reminding the reader that Steve’s Salt Tolerance is way below mine. What I find to be perfect he has found overbearing. So it goes.

As before, the arrival of a Salad and Raita was the clue that the Curry was coming.

We instantly had a problem, delightful as this Curry looked, only one Portion was served. I looked up at Mein Host, was he surprised that we desired a Portion each? Anyway, he had an instant solution.

Keema Aloo Mutter

This Dish was recommended by a fellow diner on Visit #1, this Portion was on the house. And so we shared both until the arrival of the next Handi. Hector had secured another Feast.

Apna Style Handi Lamb on the bone

Topped with substantial Ginger Strips and Sliced Green Chillies, this Curry looked menacing. The Masala was decidedly Dark and had the Thickness Hector dreams of. This had serious Lamb on-the-bone.  Once again all was set for something wonderful, would this deliver?

There was an almost immediate – Wow! – from Steve. I knew Apna Style could well be the Yorkshire Discovery in Curry-Heute for 2018. This Handi had it all, the Meat, Masala, the Toppings all working in harmony. This was – Curry.

How did you find this place? – asked Steve.

I do my homework.

There’s more, much more.

Portion #2 arrived timeously, a new Hot Dish to add to that which was cooling. Another Chapatti was required, to share.

Portion #2 had the same Masala but was topped with even more sliced Large Green Chillies. As ever, the presence of Meat on-the-bone adds a new dimension to the overall Flavour. Hector was in a happy place. This Handi was not for wimps. What is better than Curry? More Curry.

The Keema Aloo Mutter was eaten in tandem with Handi Portion #1. The diversity of food on our plates was very much appreciated, we had Interesting Vegetables to add to the mass of Meat.

This was a Perfect Keema, enough Masala, the Spice and the Seasoning were exactly how I seek them.  The Oil was hardly noticeable.

Mein Host leant across the counter to advise us that he considers Keema to be their – Signature Dish.

Tonight had turned into one of those Special Moments when everything comes together. The Tweaked Handi and the unexpected bonus of the Keema. Lahori Dhera may have gone forever, Apna Style has stood up to the mark.

That was excellent – remarked Steve.

Can I quote you on that?

The Wean Waiter asked if I would write something on their website. I have posted the following link, the Apna Style website presently does not permit comments.

The Bill

£16.00    Rounded down I believe, and the Keema Aloo Mutter was indeed Complimentary.

The Aftermath

There are times when I do applaud whilst leaving a Curry House. I asked if I could get a photo of the Staff together. Hector was invited to be part of it, and so I found myself on the other side of the counter. Hector is well and truly known at Apna Style.

Are you the Tandoori Chef? – I asked the Chap who had joined the photo last. You deserve a special photo. Perhaps one day I shall sample his Fayre also.

I’m back in Sheffield in a couple of weeks, we shall see if anyone wishes to share a taxi out here.

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Glasgow – Halal Kebab House – No Hiding from Hector

Posted on November 13, 2018 by Hector

I promised to return within Three Years – was my farewell statement to Hassan at Halal Kebab House (164 Albert Drive, Glasgow, G41 2N6), four years ago. Hector had previously met Hassan at an Awards Night in 2012. Hector has been a finalist in so many, Hassan won an Award. Stop right there, Hector! Halal Kebab House is primarily a Takeaway with the Fayre dominated by Pizza, Baked Potatoes, Kebabs and Burgers. Having been to Ambala Deli Bar around the corner in Forth St. so often in recent times, I decided on Saturday that I had to get back to Halal Kebab House.

Arriving just before 14.00, two diners were occupying the far table, three other people were parked at the remaining two waiting for Takeaways. Last time there were four tables seating twelve, now there three tables seating ten. Halal Kebab House indeed remains primarily a Takeaway.

The counter was not manned as I entered, I had time to survey the Prepared Curry on display under the counter. One Dish looked promising, the remainder were Vegetables. Vegetables are so last Saturday.

A Chap whom I would later establish as – Aqib – talked me through the Curry on display: Spinach, Chickpea, Daal, Okra and Lamb. Lamb – is what I wanted to hear.

Chicken is through the back – he continued.

Lamb with a Roti/Chapatti (£0.70) – was the Order. I took a seat at the window facing out to the street, not ideal.

Another Chap came from the kitchen and joined Aqib behind the counter, I did the double take. The beard was decidedly longer, it was Chef Habib or is it actually – Saeed –  from the sadly missed Lasani Grill. He was straight around the counter and approached me, both hands extended. That was a welcome. He went back to the kitchen to reheat Hector’s Curry.

I had relocated to the far table when Chef came out to ask:

Lamb Curry or Lamb Bhuna?

Bhuna is always better.

Spicy?

Spicy was agreed. I had to ask how long he had been here. I heard –  six or seven.

Six or seven days – he clarified. There is no hiding from Hector.

It became apparent that I was not about to be served – Lamb Ding. Chef was evidently busy enhancing the Prepared Curry.

With the place empty, I had the opperchancity to engage Aqib. I asked after Hassan. Apparently his partnership at Halal Kebab House ended some years back. Sajid, Mein Host, has been ever-present… except there was no sign of him.

I had noticed no mention of – Curry – on the display boards above the counter. There was no Menu either. Aqib assured me the Menu will be available soon, and the boards are due to be revamped. One could speculate that this may be connected with the arrival of the new Chef. One does not have a Chef of this Quality and not let him cook his Wonderful Curry.

I tried to take a tin of Mango Rubicon from the fridge behind me. Aqib was over to assist. He then arranged a place setting complete with plastic fork and some Raita. I declined the offer of Salad.

Whilst I waited there was a stream of Takeaway customers. Who needs a Kebap or a Pizza at this time of day? This is – Curry Time!

I was taken aback by the size of the Roti. It was Thick, Soft, and looked as if it might not turn to Crisp too quickly. One was most certainly enough.

*

Lamb Bhuna

This looked very familiar. This was a true Glasgow-Punjabi-Desi Curry. There is nothing like it elsewhere, Manchester may come close at Dera. A sprinkling of Fresh Coriander topped the Thickest of Tomato-rich Masala, there was a lot of Tomato. I studied the Masala further, finely chopped Onions were mixed through. This was decidedly remote from the Blended Masala served in Mainstream establishments, this was genuine Desi/Apna and that which Hector primarily seeks.

I counted the Meat, double figures were quickly reached, some pieces were decidedly – Large. As I ate I would encounter: Bay Leaves, Black Cardamom and slices of Large Green Chillies. This Curry had the – Pedigree – one would expect.

The Spice was there, the warmth of Flavour I have come to enjoy at Lasani Grill / Yadgar over the years was present, but just under the – Wow! – more Seasoning required. This is Hector being hypercritical. Had I not known the Chef I would have been waxing lyrical and wondering how what lay before had come to be.

One piece of Meat was chewy, the remainder was perfection, Tender-Soft, just as it should be. Having sat in the Masala, there was a sense of belonging. I used the Roti to scoop up the tasty Masala, the plastic fork to eat the Lamb. I left the three largest pieces of Meat to the end, these were halved. This meal simply became better and better. The Quantity was ideal, still I knew not what I would be paying for this plate of pleasure. When I entered Halal Kebab House today, I had not expected this.

A Chap who had to be Mein Host had entered, he acknowledged me. In fact most of the customers did. Man, sitting in, enjoying Curry.

The Bill

£7.70 I confirmed with Aqib that this included the Mango Rubicon, it had.

The Aftermath

Whilst I waited for Sajid to come off the phone, I showed Aqib the review of my last visit. I introduced myself to Sajid and mentioned of course that I knew the Chef, who was still busy in the kitchen, from his days at Lasani Grill. Chef was summoned for a photo.

I bade farewell and reminded Chef that I would once again love to enjoy his Karahi Gosht on-the-bone. He thanked me for remembering him. I said I would wait a few months until he was more established here and the premises revamped. That’s months, not years.

I need to get Chef’s name confirmed.

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Glasgow – Ambala Deli Bar – New Decor, New-ish Menu, Same Prices

Posted on November 10, 2018 by Hector

Forth Street is always a hive of activity with a place of worship, a Cash&Carry and of course Ambala Deli Bar (11 Forth St., Glasgow, Scotland, G41 2SP). Today I spotted two new businesses which have recently opened, Barfia (really!) and Baker’s Delight. More on these later, Vegetable Curry was foremost in Hector’s mind.

Arriving at 15.15 I sensed a different atmosphere since my last visit. The décor has been improved, a bit of psychedelia on the walls. Every table was set, a bit more formality in this decidedly – informal – Curry Cafe. I particularly liked the new glasses, quite distinctive.

The table mats with Menu inscribed had gone, the Menu has changed again. I told the young chap who came to serve that I would need more time to study this. In the end I realised it was more a change of layout than content, though one new Dish did stand out: Lahori Chaska Karahi available in the half kilo (£15.99) and the kilo (£24.99) in Lamb or Chicken. An hour’s notice, or wait, is required for this. The Handi Gosht was again noticeable by its absence.

Another Chap came to take my Order: Vegetable Curry (£6.50) and a Paratha (£2.99). Hector has had this moment in mind since Monday when Swarg (Bamberg) failed to serve their Lamm Karahi with the usual array of Vegetables. I asked for a – Soft Paratha – as I have previously been instructed to do, else the advertised – Crispy – would have been served.

I had time to take in the new surroundings, the wall behind me will have to be photographed next time if it is quiet enough. Free Wi-fi – was boldly advertised. I checked this out, it works. The – old timers – occupied their usual table near the door, three sets of families were my fellow diners. A large bottle of ketchup was on every table which tells us what is consumed by many visitors, and it ain’t – Curry.

Vegetable Curry

The first time I enjoyed this at Ambala was Visit #2 when it was called Mix Vegetable Curry. I was happy to see it still served in a karahi. Chilli Powder had been sprinkled over the Ginger Strips on top of the Mash. I could not use the term – Masala – none was visible. This was decidedly a – Mash – with Potatoes featuring prominently overall.

The Paratha looked – huge – and relatively Thick. Why had it been sliced? It is my pleasure to break the Bread. An attempt at – Soft – had been achieved, the Spiral, Layering and Flakiness were present. The Paratha was thicker than I would have preferred. This was an – OK – Paratha, they have done better. Maybe I should stick to the always reliable Chilli & Coriander Naan when I dine here.

There was a lot of Potato, never a bad thing in a Curry. Peas, Sweetcorn and Diced Carrots were also included. Diced Carrots… The Curry was very Hot so care was taken for the first few minutes. The Spice Level was – Moderate – I noted, this had to be revised upwards when the full – Kick – engaged. The Seasoning was variable, then I realised it was the Paratha that was adding that something extra. A Naan would not have accomplished this.

I took another photo to show the lack of peripheral Oil. Usually Vegetable Oil collects around the edge of the karahi, this simply was not happening.

Around the half way mark I had to abandon the Paratha. If I was ever going to finish the Curry no more Bread could be taken on board. It still comes as a surprise that a Vegetable Curry can be this filling. Towards the end I unearthed a single Big Bean of a type I could not identify. There was but a stain of Vegetable Oil left on the base of the karahi. This must have been a truly – Healthy Curry.

This turned out to be an even better experience than I had envisaged. The Flavours from each of the Vegetables worked well together along with whatever Herbs and Spices were in the – Mash. Again I highlight the lack of Oil, proof if ever required that Curry does not have to have an Oil Slick on the plate or copious Masala. This was a worthy alternative to my usual Meat extravagances. No doubt I’ll start dreaming of Lamb Chops soon.

The Manager came over for a chat as I was nearing the end game. He remarked that he had not seen me for a while. I told him I had been in Germany in the past week and had visited what I regard to be Continental Europe’s finest Curry House. I commented on the new Lahori Chaska Karahi.

We cook it from scratch – he informed me.

That the Handi Gosht is still not on the revised 2018 Menu had to be brought up, again.

The Boss has told you – you can have it any time.

It was good to confirm this. At the end of the month, the opperchancity to order the Lahori Chaska Karahi by the kilo may present itself, unless of course a Curryspondent steps up before that.

The Bill

£9.49 Amazing value for the Quantity I had consumed.

The Aftermath

I crossed the road and looked into Baker’s Delight. It is a Cafe serving Bread-based snacks. I saw Za’atar mentioned on the board, a mix of Herbs I have been bringing back from Israel since the 1980s and now add to Curry as well as Spag Bol which was the original use. To have a dedicated Bread Shop is always advantageous, it would presumably be rude to buy one’s Bread here and take it across to Ambala to accompany one’s Curry.

On the same side of the street back towards Albert Drive is Barfia which appears to be a bespoke Sweet House catering for Trade or Functions. Well, that is the impression given. Are they sure about the name?

Forth Street is always a hive of activity, parking can be difficult.

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Glasgow – The Village Curry House – Dish Of The Day

Posted on November 7, 2018 by Hector

Mother expects Curry, Hector gets to select the locus. With tonight’s Dinner already planned, Hector needed something relatively light for lunch. The Lahori Lunch (5.95) at The Village Curry House (119 West St., Tradeston, Glasgow G5 8BA) should be sufficient.

We arrived at 14.15, we would be be in the company of sixteen fellow diners. This was impressive given that for the majority, lunchtime is typically earlier. One of the two new waitresses gave us a choice of tables. One concludes that the previous stalwarts have moved on, they were fun.

The Lahori Lunch states a choice from the three Pakoras and – Any Dish From The Village Curry Specials. This allegedly includes – Dish Of The Day ask your server – I did. There was a choice, Chicken or Lamb Palak, the latter was jumped at. For Mother, the standard Lamb Curry always satisfies. We both chose Rice to accompany and Vegetable Pakora to start.

Three large pieces of reheated Pakora, a Salad Garnish and a Sweet Chilli Dip, each, proved to be an elegant insufficiency. It has been a while since I ate a portion of Pakora, albeit a Lunchtime Menu Portion. Between the Dip and the Pakora there was a decent – Kick. All very pleasant, Mother’s verdict:

It was strong, but not too strong.

Palak Gosht

Served on a plate with half-Curry, half-Rice, this was certainly enough to be eating when this was not the main meal of the day. The Rice was flavoured with that – Something Special – which makes Village Rice a standout. This was streets ahead of Basmati and most Pulao as served at other venues. Five good sized pieces of Meat sat in a delightfully Thick, Herb-rich Masala. This was the classic Herbs with Masala, not the Masala with Herbs which I usually seek when I order – Methi Gosht.

The Spice was there, I only became aware of the Seasoning after the full Flavour of the Spinach had hit the plate, hard. The Meat was very soft, on the edge of going to pulp, I always admire the skill that gets Lamb  – on the limit Tender. The Flavour from the Lamb itself was pronounced.

This was a remarkably Tasty Curry. Why have I not had this at The Village before?  Maybe the Menu needs Kofta Anda and/or Kofta Palak.

Lamb Curry

Five pieces of Meat in the Village Masala, again a half plate of Rice were present. It was probably the Big Brother of this served on the Main Menu which kick-started my regular visits. Once upon a time I ate here at least twice a week.

Mother was defeated by the Quantity, even leaving a piece of Meat.

I enjoyed it – she confirmed.

Mr. Baig, Mein Host, came across to greet us whilst carrying a stretch of pipe. That was different.

How’s things? – he asked.

I think this is the first time I have had your Palak Gosht – I informed him – very tasty.

He accepted the praise.

Good for a change – I added.

The Bill

£12.85          95p more than I expected. Perhaps – Dish Of The Day – costs more?

The Aftermath

The Village was almost empty as we departed at 15.00. Surely 15.00 is the best time of the day to eat Curry?

Posted in The Village "Curry House" | 1 Comment

Bamberg – Swarg – Apology Accepted

Posted on November 5, 2018 by Hector

There was no Curry-Gestern (yesterday). Even Hector needed a day off. With the appetite restored it was off to Swarg (Frauenstraße 2, 96047 Bamberg, Deutschland) just after noon. As I have come to experience in my visits to Swarg, people flock here at Lunchtimes, the Midday Menu must be attractive.

The Waitress brought me the Lunchtime Menu, I had to ask for the Main. I knew what I was having, but as this was my fifth visit to Swarg and this could merit a stand alone page in Hector’s Recommended Curry Houses, I did my best to get maximum photographic coverage of the Menu.

The Menu has not changed since my – regular – visits became established in 2015. Lamm Karahi (€13.90) with inclusive Rice has become the Curry of choice at Swarg, the attraction being the array of – Interesting Vegetables – which are included. It is about time I returned to Ambala Deli Bar (Glasgow) for a Vegetable Karahi. Six days in Deutschland, just how much Meat have I seen?

Sitting adjacent to a screen, I had not been spotted by Mein Host before he came to take the Order. He recognised me immediately, we shook hands.

Lamm Karahi, ohne Paprika.

Spicy?

Yes.

I could not bring myself to order Sparkling Water at either €3.50 for the half litre or €4.90 for 750ml. Bier was significantly cheaper. A 0.4l glass of Fanta (€2.80) was the compromise. OK, that is effectively the same price as the Water.

The Waitress brought the food, carefully placing the Curry and the Rice on the table as if there was a precise spot where they had to be positioned. The Rice was plentiful, more than I would eat, but not the waste that is the Euro custom. I liked the Herb Heart.

Lamm Karahi

Ginger Strips and Fresh Coriander topped the Lamm Karahi. I counted ten pieces of Meat as I took them from the karahi. Slices of Onion were mixed through the Blended, Soupy Masala, that was all. Where were the Vegetables? Has Swarg fallen on hard times? Was there a Vegetable shortage this Monday Lunchtime? The Fruit and Vegetable Market is a couple of blocks away on the main street. I had to assume that this was Lamm Karahi 2018.

The Spice Level was OK, hardly – Spicy. The Flavour of the Masala was aided by the correct level of Seasoning. The taste of the Lamb itself was pronounced, very pleasant and very Tender Meat. The Interesting Vegetables were what made this Curry, now I had only Meat and Masala, hardly exciting. Around halfway I began to theorise that the Overall Flavour was similar to what one would achieve if using a packet of premixed Spices. There were no Seeds, Peppercorns, Cardamom etc. I could not help but think back to Swarg Visit #1 which defined – horrendous. This was not that bad, I was enjoying what I was eating, but it could have been so much more.

Mein Host came over to make the customary check too late, I was nearly finished.

What happened to the Vegetables? – I asked – normally there are Potatoes, Broccoli, Peas…

He looked puzzled then said something about – taking out Paprika and small bones. I was offered another Dish but by this stage I could not eat another Curry. Mein Host went to the kitchen and returned:

When I told the Indian Chef no Paprika, he left all of the Vegetables out.

Was this really the Chef’s error or something to do with the fact that the Order was taken on a Pad. How do they make tweaks on a Pad?

A venue that has improved beyond all recognition from Visit #1 had gone backwards. The apology was accepted, but I cannot add Swarg to – Hector’s Recommended Curry Houses – yet.

The Bill

€16.70 (£14.65) This was displayed on the Pad.

The Aftermath

We chatted on:

How many years have you been coming here? – asked Mein Host.

About nine, the first time was not so good, but you were not here.

No, I have been here since 2005.

So that clears up a mystery. The layout and Menu have certainly changed since Visit #1. These have been stable since 2015. We agreed that next time the Vegetables will be included … and maybe some more of the Spices shown on their wall.

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Erlangen – Sangam – The Return Visit

Posted on November 3, 2018 by Hector

The morning after the Löwenbräu-Buttenheim Bockbieranstiche, the intrepid Curry Explorer set off to Erlangen, the Curry Capital of Frankonia. Having been to all of the Curry Houses in this university town, it was time to return to a venue where I described the Curry as – Excellent – despite being served – Chicken. I had just over an hour in Erlangen, missing the 13.37 back to Hirschaid would mean another hour here.

Sangam (Martinsbühler Str. 1, 91054 Erlangen, Deutschland) is a good ten minute walk from the Bahnhof. I arrived at 12.35 to find two couples already in situ. The greeting from the assembled waiters was very formal. Dressed in bow-ties and long aprons, they were a reflection of the Pukka nature of this Restaurant. This was the antithesis of my Curry in München two nights ago at Lemon’s Restaurant. Even the tablecloths had tablecloths.

Having enjoyed the Chicken Achari last time, I was in the mood for Lamb Achari, it was not on the Menu. The Chicken Achari must only be part of their Lunchtime Menu which is not available on weekends.

As always, I studied the Dishes to dismiss those which admitted to having the – Dreaded Green Mush. Bhunna Gosht (€13.50) should be safe. I checked with my enthusiastic Waiter that there there was no – Paprika This was confirmed. Rice was inclusive so I wonder why Plain Rice (€3.00), and others versions, appeared later in the Menu. A half litre glass of Sparkling Water (€2.50) completed the Order.

Three Dips were on every table. As my Water arrived so did a Half Poppadom, brought by separate waiters of course. There was a Drinks Waiter plus the chap who brings the food. Neither was as gushy as the chap who took the Order.

With embedded Cumin Seeds in the Poppadom and a Dip that was somewhere between Tamarind and Mango Chutney, the palate was titivated.

Other customers started to arrive, groups, families. I could not help notice that many were from the Indian Subcontinent. I shall avoid the usual cliché. However, I have been coming to Erlangen for Curry for many years, there must be a great demand for Curry given the seven Curry Houses.

At 12.48 a hot plate and metal heater were brought to the table. The same chap brought the food.

The Food Waiter was not content with simply bringing the food, he began to decant some of the Rice from the bowl. Was this in case I didn’t know how to eat Curry? This Restaurant was trying to give – Service.

The Rice Portion was massive, nobody could eat that much Rice, but then before I started eating with John, I had never seen anyone eat so many Chapattis. The Rice was topped with Fresh Coriander, I could see Cumin Seeds mixed in too. Hector loves Jeera Rice.

Bhunna Gosht

Ginger Strips, more Coriander, and what looked like finely chopped, Caramelised Onions sat atop an impressively large portion of Meat and Masala. I counted ten pieces of Meat as I arranged the Meat and then some Masala over the Rice. Many of the pieces of Lamb would required halving, this was a lot of eating.

The Masala was Creamy, Thick, Blended, and then some more Spices had been stirred in. The colour puzzled, light brown heading towards orange. At least it was not – red! The complexity of what sat before me impressed. This was a markedly different interpretation of – Bhuna. Is this why there was an extra – n?

The Creaminess came across immediately, and then the Seasoning. This Curry was very well Seasoned. The Spice Level above what is normally presented in Deutschland. Peppercorns, Almond Flakes and Cumin Seeds were visible, the taste of Cloves emerged. These helped explain the complexity of Flavours on the palate, there was a – Tanginess – too. At the time of eating I had not reread my review of Visit #1, however, this was pretty much what I experienced last time for the Achari. Is this how all the Curry tastes at Sangam?

Time was passing, time was limited. I felt as if I had really eaten enough. The lack of Vegetables (I didn’t order any) meant this was Meat and Masala which I try to avoid. It became apparent that the Meat and Masala had been strangers until recently. The Lamb did require chewing, but I prefer this to eating pulp.

Overall I have to declare that this was a worthy Curry. This had not just been thrown together, time and effort had been put into the preparation of the Masala.

The Bill

€16.00 (£14.16) Definitely value for money.

The Aftermath

The Enthusiastic Waiter was bringing me Chai. I declined this, Hector does not drink Tea outside of Scotland, and certainly not with milk and sugar. I had no time anyway. On Visit #1 I chatted with the Manager, he was not here today. I left the Calling Card with the cash. Everyone bade me farewell as I departed. The staff really are trying to make one feel welcome here.

At the gate I spotted the banner for – Chai Roti – a new – Streetfood – venue that is due to open near the Bahnhof. That will be competition for the Curry House which is presently Erlangen’s only other – Curry Cafe.

At full pace I rushed back to the Bahnhof. The train pulled on to the platform as I reached the top of the steps. Timing.

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München – Lemon’s Restaurant – I went for a Kebap

Posted on November 2, 2018 by Hector

Timings this evening became a bit wobbly. There was little chance of getting back to Indian Mango for Lamm Chettinad, instead, a Kebap was calling. The Kebap shop on the corner opposite Hotel Royal on Schillerstrasse (same street as Cafe Schiller, aka –  The Sports Bar) has been frequented a few times over the years, it looked as if they were closing as Hector arrived @01.00. Instead, nearby Lemon’s Restaurant (Schillerstrasse 14, 80336 München, Deutschland) was showing signs of activity.

The Kebap Kalb (€4.00) was ordered and paid for. I stood aside to let others approach the counter, then I saw the display of Curry Dishes. Being the time of day/night when Hector’s Deutsch approaches – perfection – I asked for a description of each Curry. Lamm Curry mit Reis – it had to be. I pointed to one of the available tables to confirm I would eat this here.

That’ll be another €5.00 – the chap advised me.

I sat down, the €5.00 note on display, feed me please.

A portion of Lamb Curry and Rice was taken to the kitchen for a reheat.

Lemon’s Restaurant sits eight at three tables with some stools along the wall where a shelf acts as a further table. A Restaurant, OK, it’s a Kebap Shop which just happened to have Curry. It’s open twenty four hours a day, so Hector could have Curry in München at any time, theoretically.

The serving chap swiped my €5.00 note when he brought the Curry.

So what do we have here? A mass of Meat, I reached twenty and stopped counting. I use the term – Shorva – possibly too often to describe a Masala that is Thinner then I seek and usually Excessive. This was a true Shorva. I scraped some of the Meat aside to let the liquid collect on the plate, this Shorva was – watery. Very poor.

The Seasoning hit first, so not that bad then. I waited for the Spice to kick in, I’m still waiting. The Lamb was so tasty, all down to the Seasoning. Was this Curry? What is Curry? I mixed the Lamb and Rice to create a dog’s breakfast, better still.

I had a timeout to use the Facilities which were up a few makeshift steps, interesting. Somebody had been smoking in the toilet previously, disgusting. The chaps who had been sat at the remaining tables, joined together, had gone. I had the place to myself. Another chap appeared with a brand new Donner still wrapped in its plastic cover. I had never seen this before. Sparkling Water would have been welcomed, I saw none in the fridge. I ate on.

*

Disgustingly Wonderful – was my take on this attempt at a Lamb Curry.

The Aftermath

I left the Calling Card on the table as I stood up to leave. There was nobody around. In the kitchen I could see Curry being cooked, Palak. I would not rule out a return.

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