Manchester – delhi2go – Bespoke Curry-Heute

Posted on November 28, 2018 by Hector

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

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

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

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

Aloo Gosht

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

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

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

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

The Hector Curry

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

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

The Bill

£7.00 Who was going to argue?

The Aftermath

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

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

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Edinburgh – Zest – By Invitation

Posted on November 25, 2018 by Hector

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

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

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

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

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

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

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

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

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

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

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

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

Shashi Garam Masala

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

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

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

Bombay Aloo

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

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

Sir Walter Scott Lamb Sarisha

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

Very tender meat – was Marg’s immediate comment.

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

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

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

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

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

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

You know your Curry.

Thanks.

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

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

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

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Glasgow – Shah’s Kitchen – Saw Delight

Posted on November 24, 2018 by Hector

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

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

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

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

No Green Peppers, Capsicum – this was noted.

Spicy?

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

Pre-cooked Rice was also on display.

Boiled or Fried?

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

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

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

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

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

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

Lamb Methi Gosht

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

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

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

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

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

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

The Bill

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

The Aftermath

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

How was it? – asked the Chap.

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

Salt? – he replied quizzically.

Yes, without Salt, there is no other Flavour.

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

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

Who wins Awards anyway?

Shah’s Kitchen – Menu Extracts

Update May 2019

Shah’s Kitchen closed last month.

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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?

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