München – Indian Mango – So long, and thanks for the Fisch Chettinad

Posted on November 2, 2018 by Hector

Before heading north to Buttenheim for the Bockbieranstiche at Löwenbräu, there had to be lunch. The final visit to Indian Mango (Zweibrückenstraße 15, 80331, München Deutschland) was another solo event. Arriving at Isartor early, I went down to the river to kill a few minutes. Hector entered Indian Mango at 11.25, five minutes before the official opening time. The Chef greeted me, his assistant came out to serve.

Fisch Chettinad (€13.90) and a 0.4l of Sparkling Water (€3.00), simples. Herr Battra arrived bang on 11.30 as did a couple with a toddler, and so another busy day at Indian Mango had begun. The Lunch Card may prove to the attraction here for many. €8.50 for Lamb Dishes is as high as the prices go, each Curry is served with either Salad or Rice, Bread is extra.

The Fisch Chettinad was served at 11.45. As well as Fresh Coriander Leaves, some Stems were visible on top along with the sliced Tomato. The Masala looked Dark and Mysterious. How I would love the recipe for this.

The Rice was served in a sensible Quantity. I would once again manage every grain. I decanted about half of the Fish and Masala and again noted that this was definitely a Larger Portion than that served a few years ago. The Fish, possibly – Tilapia – was not in batter as I have observed here previously. The Quantity of Fish was substantial and it also retained its integrity.

The intensity of Flavours which make this Curry such a standout were all present, the Smokiness, the Spice, the Seasoning all well judged. Hector’s palate was in super sensory mode today. I felt that I could taste every separate ingredient, the Tomato in particular was appreciated.

I was taking my time, savouring every morsel. At 12.15 I was still eating, this was slow. The pleasure was prolonged, the Flavours would linger long.

I ordered a Fanta (€3.00) and sat for a little longer. The regular Waiter had arrived, the first I have seen him this week. That was it, the 2018 Indian Mango Experience was over.

The Bill

€19.90 (£17.61) We’ll see what happens to Sterling after Brexit.

The Aftermath

I bade Herr Battra farewell:

See you in the summer.

Regards to your wife – was his response.

As I opened the door, I could not help but notice the Big Pot filled to the brim with sliced Onions. That would take all day to turn to a Mash.

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München – Indian Mango – Fisch Chettinad times three, but sadly not all for me

Posted on November 1, 2018 by Hector

The rendezvous with Lord Clive and Lady Maggie of Crawley was noon at Indian Mango (Zweibrückenstraße 15, 80331, München Deutschland). Somehow we met on the stairs down to the S Bahn at Hauptbahnhof. They arrived in München early this morning, we’ll see how long Maggie lasts today.

Herr Battra greeted us with his customary handshake as we entered. Clive and Maggie were also both up for the magnificent Fisch Chettinad (€13.90), though Maggie would ask for hers to be – mild.

Und zweimal Echtes – instructed Hector.

Half litre Bottles of Sparkling and Still Water (€3.50) completed the Order.

Some fifteen minutes later Hot Plates were brought to the table, Hector was already salivating.

In case Dear Reader you have been on Mars for the last eight years of Curry-Heute, the Chettinad as served at Indian Mango is truly Outstanding, Magnificent, the Best, ever. Last night it was Lamm Chettinad, this Lunchtime the Fisch. The plan was possibly another Lamm Chettinad this evening then Fisch for Brunch tomorrow before we head north to Buttenheim for a certain – Bock Tapping – at – Löwenbräu. Sometimes the Lamb wins, sometimes the Fish. Last night the Lamb took a few minutes to get going, the Fisch Chettinad today took no prisoners from the start.

The bowl of Basmati was spread across the plate and about half of the Curry carefully arranged on top. The photos certainly capture the richness of what lay before me.

Fisch Chettinad

The Spice and Flavours hit the palate hard. The Seasoning was remarkable but not overwhelming, enough. The Masala was possibly even Drier and Thicker than it was last night. As I decanted the second half of the Fish and Masala so a hint of an Oily Residue was left on the base of the bowl.

The Spice Level is Fierce – I remarked to Clive.

Maggie was well ahead of us, Clive admitted that Maggie could not have have handled what we were eating. Hector produced sweat, this Curry was testing.

It’s all about the Flavour, if one likes South Indian Cuisine then this is the place to be. Every other Curry House I have been to which serves Chettinad, does so as a Wet Curry, not here, yet it works better with Rice. Bread actually could be a disastrous accompaniment.

Maggie was finished long before Clive and Hector, she offered a few words:

A bespoke Chettinad which still made your tongue go on fire. I can still taste the flavour despite this.

Clive:

Fiery is correct, mild eye watering, mild nasal wetness (too much information here) and definitely my tongue will remember this for the rest of the day. I’d go back for seconds.

Mango Cream? – asked Herr Battra.

Three Soupçon of Mango Lassi were brought. These certainly put out the fire.

The Bill

€48.70 (£43.10) Where else is Fish cheaper than Lamb?

The Aftermath

We had timed it well, the 13.32 to Tutzing would connect with a Bus to Kloster Andechs. Gone are the days of the endless S Bahn to Herrsching.

Kloster Andechs

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München – Indian Mango – Hector ist zu Hause

Posted on October 31, 2018 by Hector

There is one non UK Curry House which stands out above all others. The number of visits does not necessarily reflect the number of visits to München, one visit leads to multiple Blog entries. Indian Mango (Zweibrückenstraße 15, 80331, München Deutschland) sets the standard for South Indian Cuisine, the choice for Hector is simple – Fisch Chettinad – or – Lamm Chettinad. Last year when only one visit was possible – both.

Arriving in München mid afternoon, I took my time wandering down town through Marienplatz to towards Isartor. The 17.30 opening is relatively late. Three of us entered at 17.28, by 17.30 four tables were occupied. By the time I left only three tables were unoccupied. Popular? There is Curry here for all tastes.

One of the Chefs smiled in recognition as I entered, he knew me, I recognised none of the staff. A new chap took my order: Lamb Chettinad (€15.00) and a 0.4l glass of Mineralwasser mit Kohlensäure (€3.00). The Sparkling Water came instantly, the Curry at 17.45.

Lamm Chettinad

The Smokey Aroma had already wafted during the preparation of this Dish. Topped with Fresh Coriander, Tomato slices and Ginger Strips, the Dry-Thick Masala defined what Hector looks for in a Curry. I spread the – inclusive – Rice over the plate, quite a Quantity, but I would eat every grain, well judged. I counted the pieces of Meat as I decanted, fifteen. In the past I have criticised the portion size, no problem here, a mini Feast.

Take it easy, Hector, don’t rush, enjoy every moment.

When one anticipates ecstasy the moment is rarely fulfilled. The first mouthful was thus. Spice was the first thing to note, perhaps the Seasoning was down. I usually start a visit to München with Fisch Chettinad, not today,  all will become clear over the next two days. The deflationary moment passed, the Flavours built up, the Aniseed I have only started to specifically identify in recent weeks since visiting Rishi’s Indian Aroma in both Aberdeen and Glasgow. I have also looked up how a Chettinad Masala is made, Garam Masala with Aniseed and dried Red Chillies would be a suitable summary. There was a hint of Citrus here also. In time I had to accept that more Salt in this Lamb Chettinad would have spoiled it, this was just Wonderful, a Stunning Curry, South Indian Curry, the way I want it.

The Bill

€18.00 (£15.93) Worth every Pfennig.

The Aftermath

Herr Battra, the Head Waiter, entered at 18.00 just as I was finishing. He stopped to chat with a couple sat near the door then having spotted me, was straight over. I stood to shake hands.

Is your wife here? – was his first question.

She has to work, for a couple more years.

I told him I was in München for two days and would attempt four visits.

See you tomorrow – was his parting comment.

Fisch Chettinad is not on the Menu, however, if one asks…

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Glasgow – Desi Cafe – All change, already

Posted on October 30, 2018 by Hector

The Prelude

In a departure from the normal Curry-Heute Blog format, Hector begins today with news of an important development for those of us who love our Desi Curry as served on Glasgow’s Southside. Chatting with Ahmed, Mein Host at Desi Cafe (140 Allison St. Glasgow G42 8RP) he told me that he has ended his partnership with all at Desi Curry Palace:

Ikram is next door – is how he put it, and then proceeded to show me the recently built partition wall separating the two premises. Ahmed has applied for planning permission to convert the kitchen in Desi Cafe to a more – open style – and also set up an area for Takeaways.

After three years, Ahmed wishes to go alone and sell Desi Cuisine only. Next door can sell the other stuff – is more or less how Ahmed put it. I concluded there will be no Burgers, Pizza or even BIR-Curry sold at Desi Cafe. There will be a new Menu, and possibly a change of name. Glasgow could do with a – Desi Karahi House.

This means I shall have to revamp my page on – Desi Cafe : Desi Curry Palace – but only when all the changes are complete. The Reader may recall I had a tour of the premises courtesy of Ikram as Desi Cafe was being converted from a former Tea Room.

Curry-Heute

Today is Lidl Shopping Day with Mother, it has been a few weeks since this incorporated Curry. Mother was able to work out where we were headed as I parked the Passat off Allison Street. We entered Desi Cafe @13.30, two Diners only were present, one chap I recognised. We acknowledged each other as I sat down. From where did I know him? From here possibly. I approached the counter to see what was readily available. The usual Palak, Chana, Chicken Curry and Aloo Gosht on-the-bone were on display, no Kofta Anda.

Ahmed emerged from the kitchen, shook my hand and then talked me through the Dishes. Two portions of Aloo Gosht (£5.00), one portion of Boiled Rice (£1.50), a Chapatti (£0.60) and a – small portion – of Aloo Gobi were ordered. The latter looked irresistible.

Another Chef and even a Waitress were on duty this Lunchtime, however, it was Ahmed who dealt with us throughout our visit.

Ahmed brought a Jug of Water, cutlery and two glasses containing Pukka Napkins on a tray. Usually these have arrived in a more haphazard manner. Was this the first clue as to – the times, they are a changin’? Two warm plates came next, he remembered Mother’s intolerance.

Reheat completed, Ahmed brought the food, the Aloo Gosht was a major surprise.

Aloo Gosht

Normally presented in separate plates, the two portions of Aloo Gosht arrived in a single Large Karahi. I would count the Meat as I divvied it up, two Huge Pieces of Potato protruded from the Oily Shorva, this was Classic Desi Curry.

The massive plateful of Basmati was on an even hotter plate, logically I spooned off what I required ensuring there was enough for Mother who had declared she was – starving – (no need to inform social services).  From this she ate.

I decanted seven pieces of Meat on top of the Basmati, gave Mother this with one piece of Potato and a sufficiency of the Shorva. She tore in. Seven pieces of Meat were left. Hector ended up with two bones, Mother – one.

This is lovely – remarked Mother long before I managed to taste anything.

*

*

*

*

Aloo Gobi

As anticipated, this Small Portion was decidedly generous. More Potato, and Cauliflower in a suitably – Dry/Thick Minimal Masala – featuring Fresh Coriander.

The Vegetables were perfectly cooked, Soft, far from pulp, and the Flavour of the Cauliflower came across quickly. The presence of two sources of Potato altered the dynamics of the experience, each had absorbed their respective Masalas. Hector had ordered well.

The first dip of the Chapatti into the Shorva summed up why we were here. The well seasoned Desi Curry Flavour was there; the Spice was enough, there is no need for Curry to go beyond this level. The Lamb was very Tender but still required chewing. My respect to Chefs who can get their Meat right on the edge. How many samples do they have before they take the Meat off the gas?

In terms of Quantity of food on the table, the Chapatti was probably not necessary. However, I kept returning to the leftover Shorva in the karahi to extract all the Flavour. Tomato-rich – I noted, so simple. As I speculated as to the presence of Onions in this Masala, the Delivery Man came in with a sack of Onions over his shoulder. Just how cheap are these wholesale? £7.00 max a sack in any grocer in Govanhill/Pollokshields.

Ahmed checked on our progress twice. There was nothing more he could offer us. Mother loves the attention. She likes coming here.

My nose is running – was her concluding observation. A Spicy Curry, but not silly.

Hector was left with Shorva in the karahi and Shorva-soaked Rice. It was remarkable how different the taste was in each. There is always the dilemma, Curry with Rice or Bread? Both may be the answer.

The Bill

£15.00 A rounded figure I suspect.

The Aftermath

Mother’s coat was on the second I finished eating. Having paid and told us his news, Ahmed escorted us to the door. We’ll see what happens next. I suspect Curryspondent Archie will be chomping at the bit.

Posted in Darbar Grill (Desi Cafe) | 1 Comment

Methi Keema Aloo Mutter + Andechs Spezial Hell

Posted on October 28, 2018 by Hector

Jim, Mein Host for this afternoon’s Barrel Party at – The Bluebell Bar (Paisley) – phoned midweek to ask if Hector would supply Curry for the event. Twelve, approximately, was the expected number. Having enjoyed Jim’s hospitality many times over the years, Hector knew there would be more. A Keema is the easiest Curry to cook for the masses, nothing really can go wrong. It’s all a matter of not serving – Spicy Mince.

The ingredients were purchased Friday Lunchtime, Sainsbury’s had no Frozen Chopped Onions, so it was back to Clydebank’s ASDA.

Mince was also far cheaper here but I had already purchased 5% fat Mince at Sainsbury’s. Frozen Onions give off a lot of Water which does not go well with the hot Vegetable Oil. Sainsbury’s stock KTC Oil which is good enough for Ambala Deli Bar and so good enough for Hector. The Frozen Methi was courtesy of Glasgow’s KRK. I could have charged for Diesel, but Jim had promised to come and fetch the Curry today, and Hector et al with it.

The Bill

£35.00 This should feed twenty, or permit – seconds – numbers permitting.

The Onions were given some time to melt then drained and added to what would eventually be the two bottles of Vegetable Oil. The Whole Spices: Dry Red Chillies, Cinnamon, Cumin Seeds, Coriander Seeds, Onion Seeds, Black Cardamom and Peppercorns were fried in the Oil in the karahi. The Powdered Spices: Turmeric, Black Pepper, Chilli (two grades), Garam Masala would be added separately later.

In the thirty minutes plus to let the Onions approach a – Mash, Garlic Paste was remembered from the fridge and three large pieces of Fresh Ginger chopped, as were eight Green Chillies.

With four tins of Tomatoes added to the Big Pot along with the Garlic and Ginger, the would be Masala looked to be a long time off. There was only one thing, bring out the blender. This definitely speeded things up, so in went all the Spices and Chillies. To avoid – bland – perhaps the two most important ingredients were then added liberally: Salt and Tamarind Paste. Remember the Mince? It was time to add this and then the Peas.

A good ninety minutes had passed before the frozen Methi was placed on top of the now respectable Keema-Masala Mash. Thirty minutes later, the Methi Keema Mutter was ready, except it was way too wet. A litre of Spicy Oil was spooned off, better.

Hector and Lord Clive of Crawley had a Soupçon on Friday night. I could sense the Spice instantly, this Curry would not be – bland. Clive was impressed. More Salt went in to soak overnight.

Nearly a kilo of Potatoes were chopped then boiled yesterday lunchtime. These were stirred in. The Methi Keema Aloo Mutter was ready, but was still too wet. Another litre of Spicy Oil, or was this actually animal fat, was spooned off, much better.

Jim drove the Curry, Hector, Clive, Steve and Howard across to Paisley. A squeeze?

The Bier

First up was a Bier from Löwenbräu-Buttenheim, a Helles we assumed. Past its best, it had a somewhat novel – Sour – flavour. We were all here for the Andechs Spezial Hell which famously is hard to procure at the Andechs am Dom outlet in München. There is more fun to be had there later in the week. Simply one of the best Helles around.

Aileen took care of supplying and heating the Chapattis. Thank you.

I suggested thirty minutes to reheat what looked like a decent Dry Keema. Some took the Curry before the pot was boiling and were already impressed. Those of us with sense waited.

Hector’s vedict:

The Seasoning was less than I would hope for but others prefer that. The Spice was most definitely there. I had not overdone the Methi or the Tamarind.

*

Andy was first to comment:

The Keema is awesome.

This was later followed by:

Your Curry was rubbish, I had to lick the pan.

Now we see what we are dealing with.

*

*

Kris:

The Curry is lovely, thank you.

Steve:

It’s lovely…Mmmm.

Ian:

Very…. (banned word)

Clive:

Excellent Curry.

Howard:

Stunning Curry, spice level was perfect as was the seasoning. Perfect in its own right, even better with Andechs Spezial Hell.

As for the Hosts, Jim worked up a sweat, Aileen assured me this only happens when he is enjoying it.

Jonathan:

As one would expect, an excellent Curry from Mr. T.

A Chap whose name I never caught:

All bullshitting apart, that was really good. Can I have the recipe?

Finally, Sam from Yorkshire:

Gorgeous Curry, lovely Curry, better than anything you get in Bradford.

Sam has not been to Sarina’s.   

Seconds, the pot was scraped clean.

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Glasgow – Rishi’s Indian Aroma – The Return

Posted on October 27, 2018 by Hector

Lord Clive of Crawley is in Glasgow this weekend, as is the custom, there would be the consumption of Quality Curry. Having enjoyed the South Indian Flavours of Banana Leaf in recent times, Rishi’s Indian Aroma (61 Bath St., Glasgow, G2 2DG) was a logical follow up. That Hector recently re-discovered the wonder of the Fish Chettinadu at Rishi’s original outlet in Aberdeen was further motivation to return to Rishi’s-Glasgow.

We arrived just before 13.00, the venue has changed since Visit #1 some five years ago. I recall darkness, Rishi’s is now bright. The tablecloths have gone also. Rishi’s is now closer to a Curry Cafe than the traditional Indian Restaurant. Grey, everything was grey, quite a transformation. Families with young children were already in situ at the rear of the main dining room. I led Clive up the few steps to the dining room which also houses the Bar. We were greeted then shown to a table directly under a source of hot air, we had to move to the table adjacent to the Bar.

Three staff were front of house, all Ladies, all young. This was again markedly different from Visit #1 when I was greeted by chaps as soon as I crossed the threshold, was hardly given room to breathe, and then felt ignored.

The Menu was provided. Two chaps sitting to my left no doubt were intrigued by my photographing all. I quickly realised that the Menu was all I was going to capture. People sat at the window tables prevented my taking photos of this dining room. The main room filled up quickly, no chance there either.

I found Chicken Chettinadu (£10.95) but no Fish or Lamb equivalent which were available in May 2013. I would have to ask. Lamb Karahi (£11.95) would be the fallback but only if the – Capsicum – could be withheld.

The youngest of the Ladies came to take the Order.

You have Chicken Chettinadu, in Aberdeen there is Fish Chettinadu and Lamb Chettinadu, do you have these?

We have chicken – was the reply, start again.

She went off to check, the Head Waitress was consulted, she returned. Lamb Chettinadu (£11.95) could be provided. Clive is generally happy to have a Chicken Curry and so opted for the Chicken Chettinadu.

I was appalled at the price of Mushroom Rice on Visit #1, it has increased from £4.29 to £4.45. Come on, writes Hector who has just returned from Bradford where the favoured Curry Houses have Rice/Chapattis/Naan inclusive, not to mention Mainland Europe where copious Rice is also inclusive with Main Dishes. Given the perfection of the – White Paratha – served at the Rishi’s-Aberdeen, I hoped this would be repeated here in Glasgow. Two Single Parota (£2.25) were ordered. Having written often about the obscene price of Bread at many Aberdeen venues, it was ironic to find that Rishi’s-Glasgow charge more for a Paratha than Rishi’s-Aberdeen, though at the latter venue, they are small. I was interested to see what would come.

I could see glasses of tap water lined up on the Bar along with Jugs. I asked for a Jug of Tap Water, two glasses came. I subsequently watched the glasses being topped up and rapidly replaced. Why not give out the Jugs? Eventually, we were given a Jug.

During our wait I watched Doza being proudly taken to customers. I have never fancied these or the Thali-style accompaniments. Hector seeks Curry.

Lamb Chettinadu

I have to accept that in the UK, a Traditional Blended Masala would be in abundance. Only at the Indian Mango (München) is the Fisch/Lamm Chettinad served with Minimal Masala. Guess where Hector will be in four days! (… and five…)

This Chettinadu was the Soupy Curry I tend to eschew, especially when it comes with Meat almost – swimming – in the Masala. The Meat count was an instant disappointment. Here lay four decent sized pieces of Lamb accompanied by two tiddlers. This Lamb Chettinadu was not value for money.

The South Indian Smokey Flavours is why we were here. A welcome sight was the desired Dry Red Chilli which is an integral part of making a Chettinad so distinctive.

*

The Paratha was as hoped for and a decent size too. This – White Paratha – ticked all the boxes and more. The Layering and Flakiness were there, plus the classic – Swirl. It is the Softness and total lack of Grease which makes this style of Paratha a standout. One Paratha each proved to be quite sufficient, however, I must proclaim that with this style of Masala, Rice would still have been a more logical accompaniment. Hector was not missing out on this Paratha.

The Spice hit first then the anticipated wonderful Flavours. Tomatoes, Green Cardamom, and Onion Seeds were all encountered. Aniseed may well have played a part in the root of the Overall Flavour also. The Spice Level was pitched well, this Curry may have been too much for some. Rice would have tempered this. The Seasoning was a tad below – brave – but still a significant part of what makes a Chettinad. Chetttinad, perhaps the antithesis of the Karahi which Hector favours most, but so full of Flavour, it has to be experienced.

Chicken Chettinadu

The Masala was identical to the Lamb Chettinadu as one would expect. I asked Clive to count his Meat.

Six – was the reply. That did not impress, however, Clive was immediately taken by his Curry:

This is really quite good – was his first announcement. He ate on, in silence, and was finished long before Hector who has to eat a lot more slowly than in bygone years.

That was very, very good – was his final statement.

The Head Waitress had come over to ask the customary question. Our pleasure at eating the Fayre was declared. I had to ask about the décor. I was told that Rishi’s has only been like that this for six months. She admitted that the former décor was too dark, is it now too bright?

The Bill

£27.40 Portions are relatively small at Rishi’s-Glasgow. Banana Leaf serve the same Curry with appreciably more Meat at two thirds of the price, but then one has to be happy to sit in less salubrious surroundings. One takes one’s choice.

The Aftermath

The Calling Card was left with the cash and hence without comment.

As we headed to the door I was surprised to see that nearly every table was occupied, even more families, and very young children. Business here is booming, as does any noise made by customers – very echoey.

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Bradford – Punjab Sweet House & Grill Centre – Getting Better & Better

Posted on October 21, 2018 by Hector

The second visit to Punjab Sweet House & Grill Centre (122-126 Listerhills Road, Bradford, BD7 1JR) this year once again coincides with having a car in Bradford and being the day after a gig in Rotherham, this time Landmarq and The Room.

The official Sunday opening time is 12.15, Howard and Hector arrived independently at 12.10, the door was open, that was handy. In we went, I led the way up the steps past the water feature to the dining area.

* The Waiter brought the Menu, Hector was set on having the Large – Karahi Fish (£12.85). As was done in April, what I wouldn’t eat today would be driven back to Scotland. Howard was up for the Medium – Handi Gosht (£9.90). Why more Restaurants do not adopt this two tier system for portion sizes remains a mystery. It is simple to operate and perfect for sharing. Did Hector just write that?

In April I saw a chap ordering Lamb Chops, they looked terrific. I put it to Howard that despite being early in the day, we would share a Portion of Lamb Chops (5 pieces) (£4.50). This is excellent value for Lamb Chops.

Punjab Sweet House has not adopted Bradford’s – inclusive Chapattis/Naan/Rice. On asking for Chapattis, the Waiter informed us they would be Rotis. Rotis turn to crisp, no thanks. Two Parathas (£2.00) completed the Order.  He brought two Dips and said nothing.

Lamb Chops

Five well-fired Chops, each was appreciably larger than the norm. I let Howard have the third, Hector is that sort of guy.

The reality, Noon is far to early for a Starter and a Main Course. The Chops defined – Succulent – finger lickin’ good. I could easily have eaten the five and foregone the Curry, but where would that leave the Curry Blog? The next four customers to arrive ordered Grill only. Tempting.

I went to wash the fingers and found no paper of any description. I told the Waiter who did not respond to this information quickly enough to accommodate Howard who also visited the Facilities. Eventually a single roll of toilet paper was taken, no towels. Come on.

The wait between courses was noticeable, better this than instant Curry.

Karahi Fish

Kashmir has set the Standard for Fish Karahi, Punjab Sweet House and Sultan have matched it. Here was a Mass of Flaked Fish in an Oily, Tomato-rich Masala. The Seasoning was apparent from the start, and so the full Flavours of the Fish and Masala were released. The Spice Level was more than adequate and that was before I encountered slices of Large Green Fresh Chillies.

*

Paratha

All the boxes were ticked: Flaky, Layering, the Swirl. Parathas are only bettered by what I may now refer to as the – White Parathas – as recently enjoyed at Rishis’s Indian Aroma (Aberdeen) and the Banana Leaf (Glasgow). These Parathas were slightly Greasy, their only downside.  Between us, we managed only one.

Handi Gosht

This was presented in a ceramic pot which was placed upon a stand. No candle was provided, so what was the point of the stand? The Waiter had hardly impressed, a ditherer.

I watched Howard decant the contents to his plate, whereas I would have eaten from the pot. The Portion was Huge, and this was Medium. The Meat was on-the-bone and easily into double figures. With Chillies and Coriander, impressive looking.  The Masala was traditional, Oily and Blended.

It’s good but I need your professional opinion – said Howard.

He placed a single piece of Lamb on the edge of my metal plate. Oh, yes!

This Handi Gosht most certainly had the – Wow! – factor. The Meat was beautifully Tender, the Flavours were markedly different from what I was having, different altogether from anything I have ever experienced. Will Hector have to wait a year to come back for this Handi Gosht?

Howard had a few words:

The meal started off well and got better. Lamb Chops were the perfect starter to share, the Handi Gosht exhibited a different flavour from some of the recent Curry in the same town. Initially, the flavour came from the Masala, but the flavour of the Lamb developed during the meal. The portion size was excellent, seasoning spot on, and the spice level built towards the end. Also one of the best Parathas I’ve had.

This was Howard’s first visit to Punab Sweet House, I suspect he will be keen to return.

The Takeaway was sorted, it did take some time to pack.

The Bill

£31.25. We had a lot of food.

The Aftermath

I recognised one of the Chefs as we departed. Hector has not been here often enough to be known.

This was Visit #5, Punjab Sweet House & Grill Centre now qualifies to be added to – Hector’s Recommended Curry Houses.

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Sheffield – Apna Style – The Curry on the Edge of Excellence

Posted on October 20, 2018 by Hector

Landmarq + The Room – Maltby

Howard and Hector are in Sheffield en route to Maltby to see – Landmarq – supported by – The Room – promoted by The Classic Rock Society (Rotherham). This provided the opperchancity to extend the Curry-Heute coverage of Sheffield which has been limited not due to a lack of visits, but later opening times.

For years, Hector has searched for Lunchtime Curry in a Curry Cafe equivalent to those found in Glasgow, Manchester and Bradford. Google Maps finally revealed such a source: Apna Style (27 Wolseley Road, Sheffield, England S8 0ZT) which is open seven days a week from 11.00 until 23.00.

We arrived around 18.00, a father and two children were the only sit-in customers, the phone was ringing throughout our visit, Takeaway Orders. It was a young boy who was serving tables, not the best for those of us who may wish to ask questions. Our fellow diners departed, the father advised us that the Keema here is something special. We were then the only diners in a venue that could seat twenty at five tables.

The Menu featured Daily Specials and Dishes that required advance notice. Page 3 was magnificent!

Somehow in the – Apna Style Handi Dishes – Lamb on the Bone £7.00) was cheaper than Lamb Boneless (£7.50). Most usual, but realistic, one typically gets less Meat! Hector was having the Lamb on the Bone, Howard considered having something different just to test the Menu, but accepted this looked closest to our favoured Curry.

Handi – can be anything Chef desires, we would wait with interest to see what arrived. Four Chapattis (70p) completed the Order.

A Salad and Raita were brought to the table. It took some minutes before we were provided with the means of consuming these.

I could see quite a bit of the operation in the open kitchen. The karahi with the Lamb Handi were placed on the counter and the pile of Chapattis assembled. The boy brought these to the table:

That looks like the dog’s bollocks – I said to Howard.

Apna Style Handi – Lamb on the Bone

Meat, well into double figures and mostly on-the-bone, was surrounded by the collecting Oil. Minimal Fresh Coriander and sliced Large Green Chillies were the garnish. The Masala Mash was exactly how I seek my Karahi Gosht, just enough, no more.

The Chapattis were the largest I had encountered this week and not floury. Time to begin:

The hoped for – blast of Flavour – did not happen. The Spice was there, the Flavour was not, yet this was far from – Bland.

This lacks Seasoning – I remarked to Howard.

Digging deeper into the mass of Meat and Masala revealed Ginger Strips and an abundance of Tomato Seeds and Finely Chopped Onions. There was greater satisfaction to be found here, the Masala had – something. The Lamb gave off a Meaty-Lamb Flavour. The majority of the Meat was on-the-bone so quite a pile of bones was assembled. The Curry looked – Good – with more Seasoning it would have been – Great.

Over to Howard:

This had the makings of a very good Curry. The lamb was soft, and the spice level excellent which built during the meal. The disappointment was the Masala which lacked something. I consulted my Curry correspondent with whom I agree regarding the Seasoning which could have made a good-ish Curry even better.

Next time Hector will shall ask for the usual – Extra Methi, Extra Seasoning.

The Bill

£17.00       20p for the Salad then?

The Aftermath

I gave the Calling Card to one of the chaps behind the counter. I could see they were all busy preparing orders.

Ten minutes after we had departed, the full Flavour of the Lamb Handi hit the palate. I could taste this Curry at last. As I have written many times:

Seasoning is all.

Achtung!

Driving along the Sheffield Parkway (A630) I pulled out to overtake two cars and let a car on the slip-road gain access to the carriageway. Next thing I sensed a shadow in the nearside mirror, the latter car was trying to overtake on the inside and was going for a gap that did not exist. Howard was bracing for the impending collision. The ABS on the Passat was tested to its limits. Had there been cars behind us there would have been a pile up. My awareness and reactions saved the day. As for the driver of the other car… he sped off, he must have been aware of carnage he could have caused. Why are people like this on the road?

And so to The Wesley Centre, Maltby where I last saw Grey Lady Down, hence the t-shirt on show today.

The Room

The Room took to the stage promptly. Howard and Hector were happy to have seats at the rear of the tiered seating. The audience was little more than thirty, nobody stood on the floor in front of the stage.

A few verses into the first song, I said to Howard:

That sounds like the singer from Grey Lady Down.

The Huawei was consulted, indeed not only did we have Martin Wilson (vocals), here was Steve Anderson (guitar) also from GLD.

The Room have two albums dating back to their formation in 2010 with a third featuring the present line-up in the pipeline. The lyrics and their delivery were very much in the GLD – Martin Wilson style. It was like hearing a whole new set of GLD songs but without the strength of composition. The songs were fine, Eric Bouillette performing the best guitar breaks.

Mark Dixon on keyboards added very little to the overall sound and looked quite bored at times. Grey Lady Down this was – not.

Landmarq

This evening was the fourth time I have seen Landmarq. The first time was in 1994 supporting either IQ or Pendragon at the Marquee (Soho). Infinity Parade (1993) had just been released, Ta’ Jiang, the epic sixteen minute song, was the standout. Rotherham Rocks in 1996 featured John Wetton, Porcupine Tree, Grace, Landmarq plus others over two days. Damian Wilson was the outstanding vocalist on the first three Landmarq albums but was replaced by the then ubiquitous Tracy Hitchings for the next two. Science of Coincidence (1998) was the featured album at Rotherham Rocks 1998, the only time I would see Tracy Hitchings perform, she now lives in Australia and we are friends on a Social Medium.

Landmarq have a new vocalist, Wolf Campen. I had read reports of a new album and hoped this would appear before this evening, alas not. If any new material was performed this evening at Maltby, then this was not made clear.

The songs I can verify being performed this evening are:

Solitary Witness (Infinity Parade, 1993), Pinewood Avenue (The Vision Pit, 1995), Lighthouse (Science of Coincidence, 1998), Turbulence, Mountains of Anglia, Personal Universe (Entertaining Angels, 2012).

The band were as tight as ever musically though it was interesting to note that Uwe d’Rose has abandoned the very distinctive guitar sound from the early albums. Then we have Wolf. He admitted it was a challenge to learn the material, the Tracy albums in particular in which he would attempt to sing in the original key. There were a few fluffs, lyrics forgotten, displays of nerves. He’s a young man who has to start somewhere, and can sing. He just needs to practise his stage craft and come across as a part of the band, not a guest vocalist. When co-founder member Steve Gee (Bass) did some introductions towards the end he displayed the charisma that had hitherto been missing.

After the gig, I hoped to purchase a CD by The Room. All had scampered.

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Bradford – Sultan Restaurant – Thank you very much, Sir

Posted on October 19, 2018 by Hector

After last night’s Midnight Curry at Sheesh Mahal, there was no way I was having Curry-Heute this early. At 12.10, here I am at Sultan Restaurant (219 Manningham Lane, Bradford, BD8 7HH England). Visit #1 to Sultan was back in February this year. Hector was keen to return to sample the Sultan Fish Karahi (£8.50).

Valley Parade marks the location of Sultan being almost directly opposite. There is a bus stop directly outside Sultan. Take the Shuttle -662- towards Keighley from Stand A at Bradford Interchange. I walked up from Forster Square to Manningham Lane but took the Bus back.

I took the same table on the left as last time, three chaps sat at the adjacent table. They were already eating which was very efficient given the Noon opening. One chap ordered Irn Bru, in Bradford.

The Waiter, who I recognised, brought the Menu, stood and waited. The Fish Karahi was ordered with a couple of Chapattis. Had he given me more time to study the Menu, I may have remembered to add a Vegetable for an extra £1.50.

A Modest Salad with Raita was presented on a Steel Plate, just enough to clean the palate. These and the Chapattis are inclusive.

Sultan Fish Karahi

Here lay a mass of Flaked Fish in an absolute Minimal Masala, there was no Oil residue. Two Chapattis would be enough to take care of this portion.

The Spice and Seasoning were within acceptable parameters at the outset. The Seasoning became more apparent as I ate on. Onion, Tomato, and Herbs were cooked in to the Masala. The Flavour was quite different from anything encountered to date in this style of Fish Karahi. I could taste the Fish, the Masala complemented this to create a new experience with a very full on Flavour. As is evolving into the customary practice, I added the Tomatoes and Onions from the Salad to vary the Texture, even better. After Indian Mango (München), this was the Driest Fish Curry I have ever eaten. This is what Hector desires.

How is it, Sir? – asked the Waiter.

Wonderful.

He smiled, Simples.

As I reached the final morsels, I was offered more Chapattis. Three may not be the limit here.

The Bill

£8.50 Superb Curry at an affordable price.

The Aftermath

I showed the Waiter the Blog entry from Visit #1.

Thank you very much, Sir.

The Taste of Fish Karahi lingered long afterwards.

Sultan is open daily from Noon until 21.00 Tuesday to Sunday. Be aware of a closure on Friday (12.30 – 13.30) for prayers).

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Bradford – Cafe Rajas Karahi Lounge – Namkeen Karahi in Bradford!

Posted on October 19, 2018 by Hector

Hector had his mind set on the Shahi Kofta as served at the International (40-42 Morley Street, Bradford, BD7 1BA).

Arriving before midnight, I was shocked to find the place in darkness. I had heard that they had issues with a recent hygiene inspection, but closed? Is that what a – Zero Hygiene Rating – demands?

I decided to take the walk up Great Horton Rd. passing Shimlas which looked too formal as did Anams. MyLahore Deli I have been to already. Eventually I reached Rajas (258 Great Horton Road, Bradford, BD7 1PU), next door looked much more interesting: Cafe Rajas Karahi Lounge (260 Great Horton Road, Bradford, BD7 1PU).

I checked with a chap at the counter where I should sit. I took a table on the ground floor from where I could survey all. There’s a mezzanine where the Facilities are located. The Menu was beyond all expectation. Karahi – and – Desi – were present, and – Namkeen Karahi!

Lamb Namkeen Karahi (£9.00) was available by the Portion. Later in the Menu was the half-kilo at £13.00 and the Kilo at £25.00. Here was also a caveat – a wait of 20 – 30 minutes – would be required for the preparation of the latter two. So why not for the Portion?

The Waiter was aware of me photographing the entire Menu. I asked if I could have the Portion but wait the full time as it would take to prepare the half-kilo.

Can I have a slow Lamb Namkeen Karahi?

He appreciated my argument.

Inclusive Rice/Bread is not part of the Cafe Rajas setup. I’ve had enough Chapattis this week and so considered a Naan. A Keema Naan (£2.50) seemed good value and would reveal more about Cafe Rajas.

That will be way too much – the Waiter suggested.

I can take it away.

The time was 00.30, I studied more of the Menu. Cafe Rajas is open everyday from 16.00 until 04.00. Not a Lunchtime venue then.

A Salad was set before me with a ridiculous array of five bottles. I found the Raita. I kept myself amused until 01.06.

Lamb Namkeen Karahi

This impressed immediately. A White Karahi which appeared to have been prepared correctly, just Salt and Pepper and it was on-the-bone. There was a slightly Creamy finish to it, I assumed some Yoghurt must have been added just before serving. Some Fresh Coriander topped all this.

The Naan looked glorious – Big & Puffy. On inspecting the interior, oh no… here was the Donner-like Meat spread across the the lower part, not the discrete grains of Keema which are the mark of genuine class. Still, it tasted fine, but I soon discovered the Waiter was right. This was far too much. I ate about one fifth, the rest would come back to Glasgow.

The Spice was in-the-face, not a problem. Given the method of preparation, the Seasoning had to be significant – a Salt & Pepper Karahi. As I made progress so I unearthed Ginger Strips and chopped large Green Chillies. This explained the – Kick. I could dream about being able to make a Masala of this Quality.

The Waiter and the younger chap who had brought the Salad both checked on my progress.

This is Wonderful!

I took the Opperchancity to ask about the International.

Maybe it is being refurbished.

But Ali went earlier this year.

Ah…

He asked if I was a Chef.

Just a Student of Curry – was my reply.

And so I continued eating. There were – Sucky Bones – shrouded by so Soft Lamb. Chewing, however, was still required. This felt close to Afghan Cuisine, a Namkeen Lamb Karahi with the best of everything.

Another staff member behind the counter in an orange polo shirt called across to enquire about my Karahi. I gave him the thumbs up.

Still I ate. At 01.30 the Naan was abandoned. This – Portion – was substantial, the half-kilo came to mind. Shreds of Large Green Chillies were strewn through the mass of Meat and Masala. The Quantity of Meat was indeterminate, there was loads, cut Bradford-small.

Eventually I had to wave the flag, a Soupçon of Namkeen Karahi would be driven north. Namkeen Karahi in Bradford? A first. Are they trying to emulate the Diversity of the Fayre in Glasgow?

The Bill

£11.50  Bespoke food at a more than acceptable price.

The Aftermath

I asked the Waiter how long Cafe Rajas had been here. A customer who was leaving answered the question – just over two years.

I deduced that the Young Chap behind the counter was in charge.

Is this your place?

My uncle’s.

I gave the Calling Card, the next few minutes were fun. Another colleague raved about his time in Glasgow. The Chef who cooked my Namkeen Karahi was summoned – this was the chap in the orange polo shirt. They were all happy to pose for the photo, and pose they did.

What a discovery. Hector will be back, even if it is next October.

Rajas is a chain across the north of England serving Chicken and Burgers. Cafe Rajas, my chosen venue this evening has identical livery, but the only example I have found serving Curry. There is also the question of the – apostrophe. Other sources have – Raja’s – but that is not on their signage or Menu. Perhaps – The Man from Bradford – will have more information?

The StaffThe 2018 Menu

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