Giffnock – Turban Tandoori – A Tale of Two Curry Houses : One Wins Awards, the Other…

Posted on April 23, 2019 by Hector

It’s Wendy’s birthday, Wendy had vouchers for a Curry House in Giffnock. Giffnock has a Glasgow postal address but is actually in Renfrewshire. Confusing? Especially so when Giffnock is classed as being in – Glasgow – every time a certain Curry House wins an Award. Who wins awards? Marg and Hector experienced the Curry that was served at The New Turban Tandoori (2 Fenwick Pl, Giffnock, Glasgow G46 6UF) nine years ago in the first year of Curry-Heute. The Curry was decidedly poor. Why have so many Awards gone to a Giffnock Curry House in recent years?

For reasons nefarious, it was left to Marg to make the booking. Wendy, Peter, Marg and Hector arrived bang on 19.30. Peter was puzzled by to the locus.

The Curry here was shocking last time – I said to Peter as we entered.

Peter took Hector’s advice and showed the Curry Vouchers to the Waiter as we were being shown to a table in the near empty Restaurant.  The Waiter glanced at the vouchers:

That’s not here – we were informed.

So, where?

The vouchers were for Turban Tandoori (Station Rd, Giffnock, Glasgow G46 6JF).

The Ladies were caught in two minds, stay and honour the booking or listen to Hector.

Let’s go down the road, it’s a Tuesday night, the quietest night of the week.

Marg remarked in the car that she had never seen me so keen to leave a Curry House.

Hector was already on a high, a new Curry House on Curry-Heute, and the opperchancity to review an Award Winning Curry House. There is no secret in Curry-Heute that Hector questions the efficacy of these Awards, so many better venues in Glasgow never get a look in, it’s always the same names, and never an Award to either of the two finest sources of Curry in Glasgow: Yadgar and Karahi Palace.

Hector was not shortlisted for Curry Lover of the Year 2019, at least this year it went to an individual, not a company.

Entering the impressively busy Turban Tandoori, the Curry Vouchers were presented and acknowledged; we were shown to the last remaining booth in the main room.

Menus were brought and Drinks sorted. Marg and Hector would share the customary large (750ml) bottle of Sparkling Water (£5.25), Peter chose a large glass of Red Wine, Wendy a Soda & Lime. On sampling the Wine and being impressed,Wendy subsequently ordered a glass also.

Lamb Desi (£11.95) stood out, this would surely show what the Chef at Turban Tandoori is capable of? Peter would have this also. Marg spotted something with – Mint – which is quite ironic given that this was close to her choice on that ill fated visit to The New Turban. Lamb Dhahi (£10.95) it would be. Marg had spotted Haggis Pakora (£5.95), Starter, and was becoming like a dog with a bone. Only one Starter would be ordered, we all agreed to share, as required.

In Europe, Fish Curry generally costs less than Meat Curry. I was taken aback by the prices in the – From the Ocean – section of the Menu. Wendy was caught in the net, Dohlanshakti (£17.95) is a mix of Prawns. Prawn Curry, possibly the easiest Curry to prepare: take some Base Masala, chuck in some Prawns, no more cooking required. I know the price of Prawns and how many one gets for the equivalent price/weight of Beef Steak. Prawn Curry is a waste of Prawns, there, it is written.

Daal – was mentioned across the table. I described what a Turka Daal (£7.95) is, the collective decided to try the alternative – Turban Special Daal (£7.95). Eight Quid for what is essentially – Thick Lentil Soup? They’re having a laugh.

When the Waiter came to take the Order, it was verified that no Capsicum was part of the Lamb Desi. I enquired also about the Desi Rice (£3.95). The given description sounded like – Jeera Rice – so Marg and Hector would share Mushroom Zeera Rice (£3.95) which would provide the – Interesting Vegetable – and should also guarantee Cumin Seeds. A Plain Paratha (£2.50)  completed our part of the Order. Wendy and Peter agreed to share a Garlic Nan (£3.50).

Inflated as some of the prices felt, at least the Bread was at an – acceptable – level, no Abderdoom Bread prices here. Turban Tandoori is a markedly different venue from Hector’s usual haunts – table cloths, hot and cold running waiters – fitting for a special evening. We were here – to dine.

I watched Tandoori Platters being brought into the room, even Marg remarked at the wondrous aromas. One day I shall eschew Curry and go for a Tandoor, aye right.

Haggis Pakora

Six Haggis balls, I hope their removal didn’t hurt, were cradled in a Poppadom. Strips of Raw Onion, a wedge of Lemon and some Greens acted as a Garnish. This was not what Hector is used to in his oft frequented Curry Cafes.

Haggis Pakora, perhaps invented at Mr. Singh’s India, is something I do not get. It is only a variant surely of what is served in any Glasgow Chip Shop? Haggis is already Spicy, perhaps the Batter is Spiced further?

I liked the Seasoning, this was promising.

I enjoyed the Haggis Pakora – Marg related at the end of the meal – a change, enough to share.

We were all hungry, everything was shared, then devoured.

A different Waiter brought the Mains in two batches. Both the Paratha and the Naan had been quartered, why? I must remind myself to ask for Bread to be served – whole, it makes such a difference.

The Naan was a proper Tandoori Naan, nothing like the Rogni/Kulcha I had enjoyed at Khyber Pass on Saturday. The Paratha disappointed. The – Swirl – was there, it was more Crispy than Flaky and showed few Layers. Too Thin, nowhere near the best.

Mushroom Zeera Rice

Marg was in – Raptures – check the date. There was more than enough for two to share, Wendy managed what was left after Hector and Marg had taken – enough. The presentation of the Rice was impressive. The multicolours, the Mushrooms, other bits were in there too. I should have paid even more attention, the customary photo of the Rice spread across the plate was omitted this evening. This was seriously good Rice, packing an array of Flavours.

Lamb Dhahi

Mint leaves topped what appeared to be standard Blended Masala. The Lamb Dhahi looked no more than a Mainstream Curry. Marg was immediately impressed, I took a sample of the Masala. There was a quite distinctive – Tang. Mint is not Hector’s thing unless it is shrouded in Chocolate. The Mint did not dominate, the blend of Flavours was full on, the Soupçon impressed.

Marg – I really enjoyed the mint and fresh flavour of my Curry. It was unusual for me. Very tender meat, and went very well with the Rice, which was full of – things.

Dohlanshakti

This looked wonderful. The pot was piled high with solids, Prawns of differing sizes I was told. Once more I was invited to have a sample. I took some of the Masala only, in keeping with my views on Prawn Curry. Again there was a – Tang – but a markedly different one. That the contents had indeed – come from the ocean – was most apparent from the poweful Flavours. How much bland Fish Curry has Hector been served over the years? This Masala served with Tilapia (not on the Menu) could be very interesting. (Hector is not a huge fan of Monkfish which is on the Menu.)

Wendy – Fantastic choice, I liked the mixture of prawn sizes.

Lamb Desi

Topped with Fresh Coriander Leaves, here was another classic Blended Masala. The Lamb stood out, so the ratio of Meat to Masala was favourable, we did not have – Soup. I counted the meat into double figures as I arranged the Lamb over the Rice. Only one Bone was encountered, a solitary – sucky bone – which I left in the reserve Masala. I observed Peter had the same, so where did the rest of the Bones go?

This Meat is Stunning – I exclaimed after the first piece was swallowed.

Marg was taken aback – he doesn’t often say that.

The Seasoning was at the level Hector seeks, nothing held back. The Spice Level was no more than – Moderate. As I ate on I noted that the full Flavour of this Dish was actually coming from the Masala, not the Lamb. I have written about outstanding Lamb in the last year starting with Kabana (Manchester), Lamb is going through a purple patch. This was truly Tender, melt in the mouth. The initial Flavour and Texture were indeed – Stunning, but what had marred my total enjoyment? The Daal!

Turban Special Daal

Quite simply, there was nothing – special – about this Daal. It was too thin, watery even, one could not stand a spoon in this. Hector had his – Soup. Give me a Five Bean & Lentil Daal Makhani anytime, not this. I suspect that the Daal may have acted as a – flavour filter – and actually minimised the intensity of the Flavours in the Lamb Desi.

When Peter gave his verdict on the meal, his opening statement may go some way to support my observations.

Peter – Very tender lamb, but found the seafood to be even tastier. All three had different but lovely flavours.

Wendy had more to say:

I enjoyed the Lamb which was very tender. I might go for that next time.

It looks as though Wendy and Peter may well return to Turban Tandoori.

The Bill

£98.05 My thanks to whoever provided the £40.00 worth of vouchers. Any gripes about the prices were cast aside.

The Aftermath

I took the cash and vouchers up to our Waiter who was busy resetting the tables. We were the last diners on the premises. As I handed over the Calling Card, and introduce myself, so the Waiter who had brought the food came rushing over.

This is Hector! He writes the Curry Blog!

This was Jai Singh, brother of Danny who invited Hector to the – Grand Opening – of his Restaurant – Danny Singh’s Ghandi – back in 2014. It was Jai who greeted every guest on arrival that evening, and managed to feature in the million photos taken.

I didn’t recognise you (when you came in), you’ve lost weight.

Hector likes Jai.

We quickly discussed the food that had been served this evening. Jai described how he weans people into more potent Masalas when they order Tandoori Fish for example. They apparently offer something different at weekends. Jai asked about how we had come to be here, I brought him up to date, even mentioned – The Other Place. Turban Tandoori won – Curry King – at the Scottish Curry Awards last week.

I had told Wendy and Peter on our arrival at Turban Tandoori that as Hector had never been here, they should not expect any special treatment as experienced at Akbar’s (Glasgow) for Marg’s birthday. Suddenly we were being offered Birthday Drinks on-the-house. Three large glasses of Red Wine were promptly produced. Marg would have to wait a bit for her extra hot Latte.

Jai gave me the heads up, an improvised Birthday Cake was presented to Wendy. Cheesecake, Hector eats Cheesecake. Yay! The Coffee was also as hot as Marg likes.

A big thanks to Jai for turning the evening into something very special.

Marg took the photo with Jai, Hector and our Waiter, then departed. Finally I met the Chef and the Proprietor. We quickly discussed the lack of impressive – Fish Curry – in Glasgow. I’ll have to get back here and see what they can come up with. It’s Hector’s Birthday next week, maybe someone will present a Curry Voucher?

Finally, research has confirmed that there are two Curry Houses in Giffnock with essentially the same name both established in 1982. What are the chances? They are not connected, so Hector was told in both establishments. I note the signage at The New Turban has dropped – Tandoori – since our visit there in 2010, however, as many Sources still call it by the original name, the confusion is likely to continue.

Turban Tandoori wins Awards and probably deserves to do so.

There is Quality Curry in Giffnock.

Turban Tandoori – Menu extracts

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Musselburgh – The Staggs – Curry for Nine, and Green Devil

Posted on April 22, 2019 by Hector

John has been making regular appearances on Curry-Heute in the last couple of years. A keen Curry Chef, he announced over the weekend that he was going to cook a Karahi-style Curry and feed – The Company – today on our monthly visit to Staggs, Musselburgh. His Recipe was based on Rick Stein’s with Rapeseed Oil replacing the Ghee. Mid afternoon, two food flasks containing Lamb Curry were placed on the table with a smaller flask containing Chicken.

Pitta Bread

John brought Pitta to accompany the Curry, and some.

He brought some Fresh Coriander too, none came Hector’s way.

Lamb Karahi

I took a Soupçon not knowing how far it would go around the nine. Nigel, Mein Host, was elsewhere today which may have been just as well given his propensity to devour food.

Behold the delightfully Thick Masala with strands of Spinach visible also. John told me he had blended in some Spinach, then added more. The Lamb had been cooked for over two hours in order to reduce the Masala to the required consistency. The Spice Level was well judged given that this had to suit all. John was initially worried that he may have over-seasoned the Curry. This actually raised my expectations, Seasoning is all – Khara!

The Lamb was suitably Tender, Strong Herb and Earthy Flavours were manifested. Had this been presented in a Restaurant and served in a karahi then Hector would be writing about a new discovery and suggesting everyone visits. This was a worthy Curry.

Chicken Curry

The same Masala had been removed from the pot before the Lamb was added. For those who desired Chicken Curry it was available. Hector passed, a good tactic, more Lamb arrived.

I noted the comments around the table:

Yvonne – amazing!

Craig – two stunning curries, an unexpected treat.

Neil – fantastic Lamb Curry, wonderfully tender meat, superb flavour.

Dr. Stan – what? I’ll have a Bishop’s Farewell please.

Steve – I thought it was delicious, both were delicious.

Michal – the taste of India was developed in John’s kitchen.

Mags – lush.

Hector – Curry referred to in the plural?

The Bill

Pints of Green Devil

The Aftermath

Other Oakham Ales.

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Glasgow – Khyber Pass – Different, once again

Posted on April 20, 2019 by Hector

Driving past Khyber Pass Restaurant (221 St. Andrews Road, Glasgow, G41 1PD) recently, I spotted the venue had expanded into the adjacent unit. Being well over two years since the last visit, it was time to investigate. The Saturday afternoon Ritual Curry would feature Afghani Cuisine.

Arriving at 14.55, two were waiting for Takeaways, I took the opperchancity to peek next door. A group of ladies with children were sat in the far corner of the well lit room which as yet as no windows. One assumes the shutters will be transformed in the near future.

I took a table in the corner of the main room, two chaps were at the next table awaiting their order. The Menu was on the table, the prices haven’t changed much in the three years Khyber Pass has been in operation. A half kilo of Lamb Karahi is still £12.00, the full kilo is presently £24.00. A Chilli Nan (£1.00) has yet to be sampled here. I had spotted bottles of Water at the counter with green tops, possibly Sparkling.

There was no sign of Abdul, Mein Host. A chap came to serve, Sparkling Water was asked for.

Maybe fifteen minutes wait – (for the Lamb Karahi) he told me.

No problem.

Had a Lamb Karahi come any quicker I would have been worried. A jug of Tap Water was brought to the table, ah well, no Sparkling Water for Hector.

Fifteen minutes later I was presented with a Salad, Raita, plate and cutlery. This was quite a decent, fresh, Salad. The Raita poured over made for a refreshing start to this afternoon’s proceedings. The Lamb Karahi and Naan arrived a few minutes later.

No Chilli Naan, instead a Plain Naan (60p) was served, or was it? There was no point in making a fuss, I would rather having everything Hot and Fresh.

The Naan was Light, Fluffy and very Hot. The perforations suggest this may in fact have been a Rogni/Kulcha Naan. It took me by surprise, and assuming it would be charged at the printed price, this made a mockery of the inflated prices charged in most Restaurants.

*

Afghani Lamb Karahi

Finely chopped Green Chillies and Ginger Strips topped the Karahi which had a very Watery, Tomato-based Masala. There was no sign of Onion anywhere here. As is my way, I ate directly from the karahi, no point in decanting and letting things go cold on the plate.

Namak Mandi – came to mind as soon as I started eating, the simplicity of whatever made this – Afghani – was there. The Kick was decent but the Seasoning was way below what I had hoped for, not – Namkeen – then. I counted ten pieces of Meat, many on-the-bone. The Meat retained firmness, each piece was a pleasure to eat.

Once more at Khyber Pass, this Lamb Karahi bore little resemblance to what had been served here previously. The chap who may well have been the manger this afternoon came over to check on my progress. Rice and/or more Bread was offered. I told him I was happy with what I had.

This Lamb Karahi was not outstanding but was closer in style to what I prefer to eat than anything I have been served in the last few weeks. As I reached the base of the karahi so I began to encounter pulped Lamb in the Masala. There was a definite sense of Seasoning coming through, by the end I had something a lot closer to what I had hoped for. This Lamb Karahi was a slow burner. I would leave – a Happy Hector.

The Bill

£13.30 Oh, you pay for the Salad? – I put to the chaps at the counter.

The Aftermath

I showed the photo of Abdul and Hector on Curry-Heute. Mein Host was due in later I was informed.

Around the corner I passed Cafe Reeshah, or more correctly – New Cafe Reeshah. Karahi was advertised on their window. Perhaps I should give them another chance.

Khyber Pass Menu

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Glasgow – New Kismet Tandoori – A Reliable Takeaway

Posted on April 16, 2019 by Hector

I picked up very appreciated feedback from Curryspondent Howard #2 whilst sitting on the tarmac at Wien Flughafen this morning. It put me in the mood for more Curry. When Marg announced she was off to watch some late afternoon hockey, a Takeaway from New Kismet Tandoori (311 Drumry Rd, Drumchapel, Glasgow, G15 8PA) became fixed in Hector’s mind. I have eaten quite a bit of Mainstream Curry in the last couple of weeks, I’ll get back to one of my usual haunts on Saturday no doubt. New Kismet is Hector’s local Takeaway, nine visits in twenty seven years hardly makes one a regular.

Seeing New Kismet in daylight felt strange, it’s usually November-December when I take the notion. Entering at 17.10 it was easier to park outside than I have ever experienced, Tuesdays must be quiet. I stuck to my usual script:

Lamb Karahi (£6.50) with extra Methi and no Capsicum, Special Rice (£2.50).

The Bill

£8.40 Same as I have paid for this Order before, and I still don’t know how this total is achieved.

Do you want Onions? – asked the chap who served.

Yes, Onions are good – I replied.

I didn’t know which part of the Order he was referring to. Spiced Onions to accompany? Big Blobs of Onion in the Karahi? Hector can cope with Onions, though it’s a pity that at this venue the Masala for the Karahi is not Tomato-based.

I took a Menu, in all my visits I have never posted the Menu, that changes today. A chap came in delivering armfuls of Fizz, I recognised him, but from where? Mein Host came in also, he spotted me before I recognised him. The greeting was warm, instantaneous, he slapped my hand as much as shook it. I believe it is he who is a friend/relative of Mein Host at Cafe Serena in Glasgow’s Southside. I must be well overdue a return to that venue.

The Takeaway was unpacked, huge portions, with a Starter, two could easily share this. For one, it’s a matter of take a plateful and see what happens later.

The Rice had Onion slices in addition to the expected Peas and Mushrooms. A minimum of Fresh Coriander sat atop the Curry. The Karahi here looks like any other Mainstream Lamb Curry, for true Karahi Gosht one should cross the River Clyde.

There was a favourable ratio of Meat to Masala meaning that this was far from – Soup. The Meat was delightfully – Soft – the advantage of taking Lamb from – The Big Pot. The Spice Level was no more than Moderate, I should have asked for – Extra Chillies. Thankfully the Overall Flavour was far from the ubiquitous – Clydebank Curry Taste – despite New Kismet being metres from the boundary. Had the Seasoning been braver then surely even more Flavour would have emerged. The remnants prove the viscosity of the Masala.  This was Pleasant, Satisfying, no more.

Having tried all the nearby Takeaway venues at some point, New Kismet definitely stands above the rest. It is frustrating that the north west corner of our fair city cannot offer something outstanding. Why does New Kismet not offer – Achari?

The Aftermath

Marg returned @21.00, she hadn’t been fed. The leftovers were mixed together, to create a Biryani-like mass. Ding! Marg was well impressed – Lovely – she exclaimed. She was hungry, I then realised that Marg has never tasted a Curry from New Kismet.

I note that New Kismet – Biryani – is served with a – Medium Curry Sauce. As I pondered two days ago in Wien at Natraj, does this only happen in Scotland?

New Kismet – Menu extracts

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Wien – Natraj – Indian Cuisine – Well worth a visit

Posted on April 14, 2019 by Hector

Yes Marg and Hector went to the – Zoo. It’s a Marg thing. Thereafter it was a case of choosing a Curry House in the vicinity of The Brick Makers where we had a particularly good time last night. It’s a Bier thing. Natraj – Indian Cuisine (Neustiftgasse 50, 1070 Wien Österreich) was one of half a dozen possibilities, it was chosen because many of the photos on other sources featured drier looking Curry.

Arriving at 19.40 the main room was busy. The Chap who would serve us asked if we had a reservation. We were shown to a small table in the back room. A family were just finishing, we would then have this to ourselves for the duration.

The Menu was weird, page after page of Drinks. A 700ml bottle of Sparkling Water (€5.00) was marginally cheaper than ordering the equivalent in Bier. On reaching the food section of the Menu, there were plenty of Chicken Dishes to choose from, but few Lamb. Lamm Chitnadu (€10.90) was there, too many Lamb Dishes featured the dreaded – Green Ballast – or Coconut Milk. Beef Vindaloo (€10.50) was considered, I decided to test the Chef.

Marg was having similar problems, she could have gone down the Chicken route but now also feels that Chicken is simply – Meat Ballast. Lamb Biryani (€13.90) was her surprising choice. Brian, Mein Host at Brick Makers may have planted the notion after our lengthy discussion about Curry last night. That this Biryani came with – Yogurt salad – allayed her fear about being served something too dry as happened at Dum Pukht (Tunis).

Mein Host came through to take the Order:

Can I have Bhunna Gosht (€10.90) without the Paprika?

He went away to check, all was well. Marg’s Biryani was ordered, Hector added Vegetable Pulao (€2.50) and the Sparkling Water. Spice Level was then discussed, Natraj offer a range of four levels, Marg chose – Medium, Hector – Spicy. There was no need for – Very Spicy.

There was a sense of the adjacent busy room emptying though one large group remained. In all I estimated that Natraj could accommodate around thirty diners. The décor was simple, a few wall hangings. I felt I blended in with my yellow t-shirt.

Lamb Biryani

A mound of Rice with Meat and Vegetables buried within, a Biryani. A large cooked Tomato topped this. Peas and Carrots were the featured Vegetables, Herbs and a Clove were encountered too. Almonds and Cashew Nuts were in there also. Marg found large pieces of Lamb accompanied by large slices of Onion. It’s uncanny how large pieces of Onion are drawn towards Marg, or is it the other way about?

Tangy – was the first comment.

The Cucumber in the – Yogurt salad – confirmed that this was – Raita. Marg put this to good use, adding a bit more moisture to her Dish, though she did find the Rice to have its own moistness.

Marg asked if it was silly to say she could taste the – Lamb.

A new dish for me, I’ve only only eaten one before. Large pieces of tender lamb which I cut up to spread the meat though the rice. An interesting flavour in the rice with all the vegetables. It was completed by the lovely creamy Raita. A very enjoyable dish with no need for bread. I managed to finish it.

The Vegetable Pulao had the same Vegetables as the Biryani, a Clove emerged from this too, same pot? The portion size was sensible, I hate seeing an excess which I know will never be eaten.

Bhunna Gosht

Again, there was a cooked Tomato sitting atop the Curry. The Masala was Creamy but not such that it approached Tikka Masala levels. The hoped for viscosity was there. When was I last served a really – Dry Bhuna? I decanted eight large pieces of Lamb, each would be halved, plenty of Meat.

The Bhuna was well Spiced, a good – Kick, nothing silly. I noted the Seasoning as being – Fine, however as I ate on I felt it was below the – Hector ideal. With Herbs strewn through the Masala there was plenty of Flavour coming across. I too could not help be impressed by the Flavour from the Lamb itself. I appeared to have been eating essentially the same Dish as Marg but with a Masala included. This used to be – the Glasgow way – to serve Biryani.

Mein Host asked in passing how we were enjoying our food. He then came back to ask more formally. On both occasions we were very positive. The Curry was very good, not sensational, we both enjoyed our meals. Every grain of Rice was eaten, at the end, all that was left on each plate was a solitary Clove.

The Bill

€32.30 (£27.76) I doubt if we will find better value than this in our four days in Wien.

The Aftermath

The Calling Card was well received, Mein Host took the Huawei to study the Blog.

You have been to India – he remarked scrolling through the list of countries down the right column. Our appreciation was expressed once more. The staff were keen to pose for the parting photo. Natraj, well worth a visit.

Menu – extracts

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Wien – Flavours of India – What was not to like?

Posted on April 13, 2019 by Hector

Hector was last in Wien in 1980 as part of – the long way home trip – from Israel. Overcome with a need to see something in the Arts, a theatre box office was visited.  Back then, the Deutsch for – today – was unknown, nay luck then. When this word was eventually learned, a subliminal step was taken towards the title of this Blog – Curry-Heute.

Prior to today, the only Österreich Curry-Heute review was for Restaurant Sangam Wok & Curry (Feldkirch) near the Liechtenstein border. Various sources have proved this to be a widely read review.

There are presently sixty nine Curry Houses in Wien, a lot to choose from. Rather than simply go to the most popular venue, Flavours of India (Lichtentalergasse. 20, 1090 Wien Österreich) was chosen, a source suggested it was opened quite recently.

Marg and Hector entered Flavours of India just after noon, we were not the first customers, the Restaurant opens daily at 11.00 (until 22.00). We took a corner table in the L-shaped room, die Hausherrin brought the Menu. As is the lunchtime way, Marg would have a Starter whilst Hector would have his Curry. Lamm Sabzi (€10.90) would satisfy the need for Meat with Vegetables, Jeera Rice (€3.30) would accompany. For Marg, Veg Pakora (€6.50) with a 500ml glass of Mango Lassi (€2.20). This was a very good price for Mango Lassi. Our Hostess came to take the Order.

Prickelnd v vom Fass

As always, Hector desired Sparling Water, and as much of it as possible at a decent price. A 750ml bottle (€5.20) was on the Menu, pricey, once again. Bier was better value, but it was early. Marg saw – vom Fass – and unwittingly looked at the Bier prices. She was then convinced no large bottles of Sparkling Water were available, but saying – vom Fass – had planted – Bier – in Our Hostess’ mind. Hector asked for a large bottle of Sparkling Water regardless.

Returning from a tour of the premises, Hector found Marg sitting with both large and small bottles of Sparkling Water plus her Mango Lassi. A Bier had been sent back, apologies all round.

As requested, all the food arrived together.

Vegetable Pakora

The Pakora was light in colour and almost glistened. This was freshly made Pakora, not the double fried that prevails. There was a lot of it, a dozen pieces or so of various sizes, Mango Chutney accompanied.

Marg found both Cauliflower and Potato together in the Pakora which was quite novel. That she likened this Pakora to the Akash (Helensburgh, Scotland) is as positive as Marg could be. Not one piece came Hector’s way, though the Mango Lassi was sampled, excellent.

There was enough food on Hector’s plate anyway.

*

*

The Jeera Rice was spead across the plate, a generous portion rich in Cumin Seeds, exactly what was required.

Lamm Sabzi

The Vegetables stood out in the Thick Masala. The Topping was presumably – Ground Almonds. This Curry had potential. I counted the Meat content into double figures as I decanted most of the pot on to the Rice. Peas, Sweetcorn and Carrots were part of the mix, a fine array of – Interesting Vegetables. The ratio of the slightly Creamy Masala to Solids was very favourable, this was a suitably – Dry Curry, the antithesis of the – soupy rubbish – served to Marg and Hector two nights ago in Bratislava. .

We have Seasoning – was my first remark to Marg. Indeed, the Flavours from the various Vegetables were complemented by the significant presence of Cumin. The Meat, though Tender, was the only let down. The Lamb gave off no sense of Spice and no Flavour other than the Lamb itself. The Spice Level was moderate, I could have done with a bigger – kick. Spice Level was never discussed. I marvelled at the variety of Textures in this Curry, what was not to like? Lamb Sabzi does not appear often enough in Menus around the World, it is a worthy alternative to Hector’s usual – Karahi Gosht.

The Bill

€27.60 (£23.79) How much of this was Water?

The Aftermath

Our Hostess accepted the Calling Card and expressed interest in Curry-Heute. I established that the present management took over these premises only four months ago. and that Flavours of India operate a successful – Mittags Buffet – which attracts many office workers from the surrounding area.

Our visit today was very pleasant, I wish them well.

Later today…

In the middle of our excellent evening at The Brick Makers, news flashed up on the still trusty Huawei that Paul Raymond of – UFO – had joined – The Immortals.  Marg and Hector saw Paul last week in Glasgow  performing on the final – UFO  – Last Orders – tour.

Posted in Flavours of India | 1 Comment

Bratislava – Royal Kashmir Restaurant – A Slovenska Shocker

Posted on April 11, 2019 by Hector

After yesterday’s truly magnificent Beef Karahi at Lahore Pakistani & Indian Restaurant (Svätoplukova 49, 821 08 Bratislava Slovakia), Hector decided to check out Royal Kashmir Restaurant (Chorvátska 2702, 811 08 Staré Mesto Bratislava Slovakia) which was also to the east of Bratislava’s – Old Town. There was no point coming back out this far to discover the venue had gone as happened yesterday with Punjabi Dhaba (Šancová 92, 831 04 Nové Mesto Bratslava Slovakia).

Marg and Hector walked in @14.00, met Mein Host and studied the Lamb Dishes. There was a decent array from which to choose, we declared our intention to return this evening. Royal Kashmir is the most highly rated Curry House in Bratislava according to a major source, expectations were therefore – high.

Arriving at 18.45, four of the nine tables were already occupied but  who was actually eating? Was there a Hiatus in the kitchen? Slowly our fellow diners were served, I managed the occasional glimpse, Dark Masala, no nasty Red Food Dye here I concluded.

When Mein Host eventually took our Order he was quite amusing. That he was comfortable with English again raised our expectations. Lamb Methi (€11.80) was on the Menu, how could Hector resist? Marg opted for Lamb Rogan Josh Kashmiri (€11.80) accompanied by a Roti (€1.70). I had hoped to order a Paratha but Plain Paratha was not an option, various stuffed versions were. Marg would have her Roti. For Hector, Veg fried rice (€3.20) would accompany. As we ordered, Marg suggested Crispy Duck (€8.50) as a Starter. This took me by surprise, not an Indian Dish per se.

The Waiter checked our required Spice Levels, Marg asked for Medium, for Hector – Medium-plus – was noted. I showed a photo of Capsicum and asked that none be served in our Order. He studied what he had written, Lamb Methi, none, Vegetable Rice, none. He assured me that I need not be concerned.

No large bottle of Sparkling Water was available. No way was Hector paying €1.90 for a 300ml bottle when draught Krusovice was available by the half litre for the same price. Marg had Sparkling Water, Hector broke a habit and ordered Pivo.

Also sparkling – added Mein Host.

How can a Restaurant charge effectively more for Water than Bier?

And so began the wait. Two chaps left, the only ones who had food when we arrived, a couple sat at a table for six which I found to be somewhat odd. Seven of nine tables were occupied!

A young child appeared from the kitchen area on a bike and proceeded to cycle around the Restaurant. This was not just for a circuit before being rebuked and told to behave. This went on and on… We were here to dine, not wait for the inevitable tears. Wait, wait we did.

At 19.25 the door opened, a group of eighteen people from the Indian Subcontinent filed in and went downstairs. A blast of cold air accompanied their arrival. Marg gestured to the last chap who had left the door open. Marg was ignored, she got up and closed the door. Moments later another six chaps came in, they did not join the others but stood at the Bar. Mein Host served them all drinks and they took the remaining table for six before eventually disappearing downstairs. That took twenty minutes.

Prior to their arrival, we were definitely due to be served our Starter. I was noting the time, 19.45, as Mein Host brought the Crispy Duck, two Dips, and some plates. Marg thought we were being served everything at once.

We ordered the Crispy Duck as a Starter – she exclaimed to Mein Host.

I had spotted that the plates etc. were to share what now lay before us, a plate of sliced Duck on a bed of sizzling Onions, Courgette and copious Red Capsicum!

Boneless duck marinated in chefs (sic) special ginger batter – it said on the Menu. Marg had misread, she was expecting Duck in Batter a la Pakora, however, from her first mouthful she was happy with what she was eating, mostly. The Capsicum was set aside, it simply cannot work with Curry. Burping with Capsicum and Curry is not a happy experience.  In what way was the Duck – Crispy?

Four minutes after the presentation of the Crispy Duck, the Mains arrived. We were no more than a third of the way through, the Curry was going to get cold. Mein Host muttered an apology about how busy they were. Twenty four people presumably having Buffet downstairs must have been planned well in advance, a case for – more staff required.

The Curry-Heute

Both had excessive, thin Masala, Shorva in effect, and not what we had hoped for. Marg realised she needed Rice, hers was not a Curry one could eat with Bread alone. Fortunately the Vegetable Rice was plentiful. Containing Broccoli, Carrots, Green Beans and Sweetcorn, this is what I had hoped for at the time of ordering. Hector would not just be having Meat and Masala.

Curry – A

There was a topping of Dry Methi no sign of the Fresh Methi the Menu had claimed. I arranged the sixteen pieces of Meat over the Rice.  I could not bring myself to pour the surplus Shorva over what still looked like an acceptable Curry.

I took a photo of the Dark Brown residue instead, then sampled it. Gravy! This was not a Masala worthy of the Hector, and certainly nothing associated with the north-west of the Indian Subcontinent.

Lamb Stew – was my remark to Marg who could sense my disappointment.

This tastes as if it has come straight out of a packet – I added. I know, I have tried Spice Mix from a packet, the taste is – Powdery, they’re terrible and what lay before me was equally so.

Curry – B

Here was a paler, slightly thicker Masala topped with what appeared to be an Oil Slick. Rogan Josh? I have watched this Dish change over the years from a Tomato-rich Curry to a more Creamy one. Today’s was not recognisable as being in either camp. In what way was this a Rogan Josh?

Mein Host came over to ask the customary question. What followed should have been recorded precisely, a farce, Hector reports a true and fair an account as noted at the time.

I stirred the spoon in the Oily Gravy.

Is this made from a packet? – I asked Mein Host. He of course denied this.

Is there Onion in this Masala? This is nothing like the Curry a Kashmiri Chef would serve.

He insisted that this was indeed – Kashmiri – then dropped the bombshell. According to him, Hector had been eating the Rogan Josh!

But this one had the Methi on top.

Methi is everywhere – he replied, I wish.

Do you know what Methi is? – I retorted – It’s a Herb and that was on top of this Curry.

Disaster for Hector!

Marg and Hector had to exchange Curry. Marg realised I had most of the Rice and so we had to extricate the Vegetable Rice from under the Meat. Marg, with her Roti and minimal Rice had also eaten more of her Curry, a double whammy.

Start again

Curry – B was decidedly less Spicy and had virtually no Seasoning whatsoever. This was Bland Curry, a travesty. To quote Fielding Mellish in Woody Allen’s – Bananas – It’s a travesty of a mockery of a sham of a mockery of a travesty of two mockeries of a sham.

I was not amused, I ate the lot, I was hungry having waited an hour to be fed.

With reference to Curry – B, Marg thought – it had a wee kick to it – I couldn’t taste any Methi, I was just so hungry I could have eaten a horse. The meat was tender, there was plenty of it.

And to Curry – A:

It was a rich sauce, I would say it may have had wine, a rich gravy.

The Calling Card was looked out. Marg kept asking me to be calm, she sensed I was ready to further relate how appalling our experience at Royal Kashmir had been this evening.

If I don’t tell them to their face then how can I write it up in Curry-Heute.com?

The Bill

Procuring – The Bill – added to the frustration of the visit. Mein Host had disappeared again. A young waiter was suddenly on duty, clearing tables. I gave him the Calling Card – please give this to your Boss – and asked to pay.

€40.80 (£35.17) Our most expensive meal in Bratislava, and by far the worst.

The Aftermath

Mein Host brought the change, there would be no Tip. The Calling Card was on the tray, I handed it over once more and told him that everything tonight would be Blogged. He apologised for the delay, I don’t think he realised the full extent of our lack of enjoyment.

Ten minutes later at Craft B33R Gallery I posted a photo of the – Gravy – on my own choice of Social Medium. The Friends of Hector back in Scotland were quick to share my pain:

Yvonne – What is that?

Jim: It don’t look very nice!! You had better put some bog roll in the fridge you may be needing it.

Stewart: Looks like a Belfast sink in a horror movie.

Trainspotting? – I replied.

Joe took some time to alter the image, thank you.

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Bratislava – Lahore Pakistani & Indian Restaurant – Serendipity in Slovensko

Posted on April 9, 2019 by Hector

Slovakia, or Slovenska republika to give its formal name, is a new country on Curry-Heute, Marg and Hector did pass through Bratislava en route to Budapest from where Curry was reviewed at the Delhi Darbar back in 2012. We are three nights in Bratislava which should present two Curry Opperchancities. There are a number of Indo-Pak Restaurants to choose from, I had the list narrowed down to three, the Punajbi/Kashmiri venues. This did not stop me at least checking the exteriors and menus of some of the other venues encountered in yesterday’s walkabout. As with Praha, I may post an update covering these separately.

Marg and Hector set off around noon with Punjabi Dhaba (Šancová 92, 831 04 Nové Mesto Bratslava Slovakia) the objective, it was reportedly small and a half hour wait after a twenty five minute walk from the western end of the Old Town was not what Hector had in mind.

On arrival it was found to be derelict and the exterior did not match what was given on Google Maps. Someone is playing silly buggers. There is another Punjabi Dhaba further out of town at Prievozska, a Curry House too far.

Lahore Pakistani & Indian Restaurant (Svätoplukova 49, 821 08 Bratislava Slovakia) was the fallback. It only popped up yesterday and reviews are all recent, Hector was happy to visit a new Bratislava Curry House, who knows, it could be a major find.

Lahore is located in an off-street enclave, easy to miss. It was difficult to tell if it was open from the outside, Marg was ahead, she tried the handle, success. A table near the entrance was occupied by one group, a table in the next room also, in we went. I have seen some simply decorated Curry Houses, this beats everything. The walls were white, new paint-job white. Not one single picture/ornament adorned the walls. I liked this.

The Menu was on the table, I began the photographic ritual. The Waiter came far too soon and was sent away. I had made my own selections by the time he returned, Marg was still deciding.

Hector had three worthy choices: Lamb Rogan Josh (€5.40), Beef Karahi (€5.50) or Fish Curry (€4.50). The weight of the portion was given – 200g. When I cook a Curry, this is the amount of Meat I cook per person before adding Onions, Tomatoes, Oil and any other Interesting Vegetable. So, no Lamb Karahi on offer, but at least I had spotted no mention of the dreaded – Capsicum. I decided on Beef for a change. An Aloo Ghobi (€3.50) and Mix Veg. Pulao (€1.90) would complete Hector’s Order. Or so I thought.

Marg enquired about the Soup (€1.20). She was concerned that it might be too Spicy, and asked as a matter of interest, what Soup it was. Her fear of Spice was allayed, what sounded like – Technico – was given as the description. The Waiter went off to check what the translation might be. Technico – he assured us. OK. Marg asked for Samosa (€1.50) but was told none were available. Veg Pakora (€1.90) was accepted as a substitute.

I showed the Waiter a photo of Capsicum and asked him to ensure that these would not appear. His reply initially led me to believe that they do not use them at Lahore, however, he refined this to something along the lines of: We don’t add Capsicum if the customer doesn’t want them. Surely nobody would? Marg asked for the Soup and Pakora to be brought at the same time as my meal.

No Sparkling Water was available so Hector ordered Fanta, €1.30 for the advertised 500ml can/bottle. Marg went for Mango Lassi (€1.00). It was a 250ml can of Fanta which came, so I was keen to check – The Bill – later. The same quantity of Mango Lassi was good value.

The two groups left, thankfully. Those at the door were getting a bit rowdy for a Wednesday lunchtime, what was in their Water?

Two bowls of Soup were placed on the table followed quickly by the Pakora and Yoghurt. I know the extra Soup could have gone back in the pot, but why miss the Opperchancity?

This Soup was the very definition of – Shorva. It was decidedly – Thin – and was totally lacking in body. The Seasoning and Flavours more than made up for this. After a few spoonfuls I gave up, this would be better enjoyed as a Drink. Hector drank from the bowl, much more rewarding. A few dregs of something or another were sat on the bottom of the bowl when I had finished. Satisfaction was achieved.

Vegetable Pakora

Marg had little choice but to start. Four pieces only, as small a portion of Pakora as I have seen. Cauliflower, Capsicum, Potato, Mushroom and Paneer – said the Menu. Also! There’s the offending Vegetable.

Marg’s comment:

I expected one piece to be Paneer, but I was not aware of it. It was not crispy, more spongy, an OK flavour, but a different texture … (from what she expected).

I would have thought each piece of Pakora would have represented each item on the list. None came my way.

The Waiter brought Hector’s three Dishes together, the Rice was clearly the largest portion, more than I could eat, the Curry and Aloo Ghobi were small in comparison, Tapas portions.

The Rice was arranged on the plate, Peas, slivers of Courgette, Paneer and Cumin Seeds were mixed through. This proved to be an excellent combination, the Cumin would add that extra something Flavour-wise.

Beef Karahi

The Masala was delightfully Dark with Herbs visible in the blended mass. I counted six pieces of Meat, definitely a small portion, but then so was the price.

Aloo Ghobi

Topped with a few Fresh Coriander Leaves, this looked like any Vegetable Side Portion one might order. The Masala was decidedly Shorva, Marg speculated that it could well have been the the Soup served earlier.

Hector had a plateful, it took the two Dishes to achieve this.

Wow! It happens oh too briefly, but this is why Hector persists in trying Curry in what may be the least likely of loci. The Seasoning and hence the Flavours made a huge impact on the Hector palate, this was a truly Sensational Beef Karahi. The Spice was moderate to start but built as I ate. On Friday night at Eastern Eye (Haddington, Scotland) the taste-buds were not working, my Bangladeshi Curry did little for me. Today Hector had his favoured Punjabi Curry, I could have eaten more and more of this. Should I ever return, a double portion might be a good idea, however, the Rogan Josh and the Fish Curry would then be missed out, one of each then.

I actually forgot I was eating Beef today, not Lamb. The Meat was delightfully Tender, cooked in the manner that only an expert Chef can achieve, close to the edge of becoming too soft. The Seasoning was brave, the Masala was truly Rich in Flavour. Was the Herb actually – Methi?

The Textures of the Potato and Cauliflower were ideal. The Cauliflower retained a hint of firmness, the Potatoes were soft. In terms of Flavour this Dish gave little in comparison to what lay adjacent. The Masala, originally at the base of the plate, had now been absorbed into the Rice. My first mouthful gave a blast of Cumin which I then realised had come from the Rice, this made the Aloo Ghobi.

The combination modelled the Curry-Heute Idyll of Meat and Interesting Vegetables. This was one of those too rare moments of synergy, everything on the plate was in harmony, Hector was eating – the Perfect Curry.

The Bill

€17.50 (£15.08) I never get to see the itemised Bill, however, I was charged the 500ml price for the 250ml can of Fanta, naughty.

The Aftermath

Where to begin? Hector was of course in raptures about the Curry when the Waiter came to clear the table. I mentioned my preference for Punjabi Cuisine, the Waiter told me Chef was from Pakistan. We had to meet. I asked how long Lahore had been in operation, – since February 6 –  this year was the answer.

Chef came from the kitchen, congratulations were given. He was happy to accept the Calling Card. I told him that as my friends in Scotland come to Bratislava and eat at Lahore, he should remember that Hector was first.

I asked about the walls. It was a conscious decision to keep them bare, simple. I hope this works for them, especially when there is nothing inside or out to let the passer by know what wonderful Curry lies within.

The Chef’s assistant was summoned, Marg got in on the act too. This was a day to remember, and if Punjabi Dhaba had been open, it would never have happened. How often has Hector mentioned – Serendipity.

Lahore – Menu

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Haddington – Eastern Eye – Curry on The Tyne

Posted on April 5, 2019 by Hector

Marg and Hector are in Haddington for Barbara and Scott’s wedding being held tomorrow. Others were happy to dine at The Golf Tavern, which reportedly serves fine fayre.  Marg knew: a first visit to Haddington, one Curry House, it was written.

Eastern Eye (6 Hardgate, Haddington EH41 3JW) was a short walk across the old bridge over the River Tyne, no not that one. A surprisingly large venue, around half a dozen tables were occupied when we entered at 19.30, a Friday night. We were greeted by one of the mature waiters who instructed one of the youths to show us through to the rear. With pinewood dominating, Eastern Eye is a very bright Curry House with a contemporary décor, no flock wallpaper here.

The Menu was brought by one of the younger staff, Poppadoms were offered and declined. As is the Curry-Heute way, if they wanted us to have them, bring them. A large bottle of Sparkling Water (£2.95) was ordered and delivered, thereafter, the main chaps would deal with us.

Having studied the Menu in advance, Hector knew what he was having already: Methi Gosht (£9.95) accompanied by a side of Aloo Gobi (£3.95). Marg plumped for Ginger Lamb (£9.95). Unsure as to the viscosity of Masala which may come our way, Marg insisted on Plain Rice (£2.95) to share which complemented Hector’s determination to have a Paratha (£2.95). At an outrageous £1.95 for a Chapatti, consider those who order three or four as standard, and up to £4.50 for Rice with Vegetables, we felt we had chosen wisely. Still, six quid for Bread and Rice, Restaurant prices and an opperchancity to highlight once again that in Bradford, these are inclusive.

Can you make sure that no Green Peppers appear in any part of our Order? – I asked the Waiter.

This was duly noted.

Without Capsicum – announced the same Waiter when he brought the various Dishes.

The Paratha impressed: Layers, Flaky in the extreme, it was crumbling before our eyes, and – The Swirl! This was a Classic Paratha. Having witnessed my own efforts, Marg is now more critical, she too recognised the Quality here. The Rice was covered initially, there was enough to share. Some Rice was left over partly as a result of our efforts to finish the Paratha,  and because of the lid. Hector had forgot about it.

Methi Gosht

This Curry had pedigree, the Masala looked – Superb – a beautifully Thick Masala, exactly how Hector desires it. This was not the mass of Herbs that some venues serve, this was a Masala with Herbs. I counted eight pieces of Meat, all large, they would need to be halved.

The Spice Level was Moderate, actually, Moderate may be too high a rating. Other Dishes were described as being particularly – Spicy – the Methi Gosht was not. The Seasoning was way below what the Hector seeks, as a result, the full blast of Flavour from this Curry was not released. A pity, adding Salt is not an option for Hector, Curry-Heute rules.

*

Ginger Lamb

The Masala had even more flecks of Herb than the Methi Gosht. Once more, Marg had managed to order a Curry which had Big Blobs of Onion which she will simply not eat. Marg pulled out a piece of Capsicum and was going to eat it. I persuaded her to stop so that I could get a photo of the – Offending Ballast.

Tangy – was Marg’s immediate reaction to her Ginger Lamb. She ate on with great enthusiasm finding the Meat to be particularly – Tender. Marg insisted I take a piece of her Lamb. I decided to save this until I had finished my Methi Gosht. A second piece of Capsicum emerged, this Vegetable was not mentioned in the description for this Curry. It was there, Chef had not found all of the bits.

*

Aloo Gobi

This was very much a Side Portion, two large strips of Cauliflower and about six pieces of Potato shrouded in a suitably Thick Masala. Again, this looked exactly as was hoped for.

On sampling the Cauliflower, virtually no – taste – registered on the palate, same with the Potato. An unfortunate conclusion was reached: the Hector Taste-buds were not working properly, it happens. The Texture of both the Cauliflower and Potato impressed, Diversity had been provided, the pleasure that could have been had unfortunately been denied.

We cleared all three karahi, we appeared to have enjoyed our meal. At least Marg was able to fully describe her positive experience:

I thought it was really good. It was tangy from the ginger, the meat was really tender and was complemented by the Paratha. I enjoyed the Cauliflower, I didn’t mind the surplus Onion.

But she didn’t eat it!

The Bill

£32.75 The extra – Side Dish – may have been a bit of an extravagance, but we were both hungry.

The Aftermath

It was clearly Mein Host who came to take the cash. The Calling Card was given and accepted with interest. Mein Host asked how many people may have seen Curry-Heute. When I replied – over ten million – he was impressed. In an attempt to highlight the breadth of coverage, I told him the story of the chap in Vancouver (Washington, USA) who mentioned a Curry House in Tel Aviv he had worked in – Hector had been, this amused.

Eastern Eye has been in operation for twenty three years.

Both Marg and I commented on the quality of the Masala we had been served. I described our fear of being served – Shorva. I had to mention that I found the Curry to be lacking in Seasoning. I introduced the term – Khara – to the conversation which Mein Host used in his reply. His philosophy, and correct it must be, is that Salt can be added, it cannot be taken out. On a return visit, Hector would certainly ask for more Spice and Seasoning. Green Peppers inevitably had to be brought up, I described their use as – Ballast. Mein Host actually likes them in Curry, we do not. I eventually asked Mein Host from where he originated. Bangladesh – was his not too surprising answer. Bangladeshi Curry Houses prevail in the east of Scotland, Hector does not hide a preference for Punjabi Cuisine. So it goes.

If Eastern Eye was my local, and in the case of Haddington – only – Curry House, then I would, in time, have the Dishes tweaked to my own taste. We saw enough this evening to conclude that Eastern Eye had great potential. Mein Host demonstrated great charm throughout our conversation, a gem, there had to be a photo.

Menu extracts

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Glasgow – Karahi Palace – UFO – Lights Out, Lights Out in Glasgow

Posted on March 31, 2019 by Hector

Last Orders, UFO played in Glasgow this evening, one of their final gigs in the 50th Anniversary Tour. Performances on The Old Grey Whistle Test throughout the 1970s never impressed. I must have been aware of their double live album release in 1979 – Strangers in The Night, I bought it for the first time in Tel Aviv in 1980.

As manager of the Volunteers’ Bar on Kibbutz Ashdot Ya’akov (Me’uchad) for the the first months of 1980 I was made aware of a chap in Tel Aviv who needed to sell his record collection. Helmut from Schweiz drove me on his motorbike from Emek Hayarden (Jordan Valley) to the coast. I was able to cherry pick this poor guy’s collection, Strangers in the Night – was one of a dozen records I relieved him of. Those who knew it congratulated me, it became a firm favourite. Michael Schenker’s guitar work, on side three in particular, was the standout feature to many – Lights Out – & – Rock Bottom. Paul Raymond’s keyboard backing was for me what made this the perfect album. Strangers in The Night – was one of the first albums I purchased on my return to Scotland, along with Peter Gabriel’s – Ein Deutsches Album – which I heard in a Köln record shop on the long trek back across Europe plus Rainbow – Rising. In December 1982, Michael Schenker performed with Paul Raymond in Glasgow as part of – MSG. What a time to be alive.

A Social Medium revealed that Jim and Aileen were also going to see UFO this evening, Jonathan didn’t tell me until we met up this afternoon at the Allison Arms for the Bad Boys’ Club – BBC. There had to be Curry before the gig at the O2 in Eglinton Street, so where better than Karahi Palace (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ)? Jim, Aileen and Jonathan were elsewhere for Karahi Palace Visit #100.

The rendezvous this Sunday evening was at 18.00. Chef Rashid was at his usual cooking spot, Qaiser was again wearing an apron, a new chap was serving, this was his first day. He brought Menus, Jim was impressed, he had never seen a Menu before at Karahi Palace.

Are we having Starters? – asked Jim. It was time to text Marg and inform her we would not be at The Laurieston at 19.00. Seekh Kebab Chicken (£3.00) was the choice of – The Chaps. Aileen chose Mushroom Pakora (£2.50). As always, Jonathan ordered Keema Matar (£6.50), Jim followed Hector’s lead – Karahi Gosht (£7.90) whilst the Aileen opted for the Lady’s Curry – Chicken Tikka Patia (£7.90) which included Rice. Three Chapattis (£0.70) and three cans of Coke (£0.80) would complete the Order.

Karahi Gosht – repeated the Waiter – that sounds good, have you had it before?

I pointed to the certificate on the counter – This is Visit 102!

There are ladies who are oft present at Karahi Palace, I have never really got to grips with their role, it must be more than just clearing up and occasionally bringing Dishes to the table. One brought the Starters.

Seekh Kebab Chicken

This may well be the first time Hector has had Seekh Kebab at Karahi Palace, if having a Starter then usually Lamb Chops prevail. I would have preferred a Lamb Seekh Kebab, but in a Starter, Chicken is acceptable. There was a good – Kick – from the Kebabs, I was not expecting them to be this Spicy. Jim commented on the Salt content, I took this to be a positive, it was for me. The Hot, Red Spicy Sauce enhanced the experience. I should have this again, much lighter than Lamb Chops.

Mushroom Pakora

Nine Mushrooms in a Batter which looked menacing due to the red flecks. This is definitely a first in Curry-Heute.

The batter was spicy, the mushrooms were tender – Aileen assured me.

I doubt that I would ever order this, Mushrooms as part of a Mixed Pakora – OK – but just Mushrooms?

Karahi Gosht

I have reviewed this Curry many, many times. It is difficult to think of anything new to write, however, behold – something different.

Instead of serving us separate karahi, one big karahi contained both Jim and I’s – Karahi Gosht. For a brief moment I wondered if a second would arrive, thankfully not.

Fresh Coriander Leaves and Stems topped the mass of Meat and Masala. Jim picked out a large Green Chilli, that impressed him. Sucky Bones and Lamb Chops were present, the best of Lamb. A considerable Quantity of Oil had already collected at the base of the karahi, we both avoided overdosing. The Tomato-based Masala had the distinctive Karahi Palace Flavours. I would love to know the exact blend of Spice and Herbs which creates this masterpiece. Once again, Chef Rashid had done us proud.

Adequate – was Jim’s first comment, he repeated – Adequate. Aye right, he continued:

A combination of Lamb on-the-bone and off, the Lamb-on was more tender. The flavours were all there, absolutely fantastic, maybe a tad oily.

Indeed, and much better than anything available in his home town of Paisley, though Jim has yet to visit Green Gates (Renfrew) which I must get back to.

Keema Matar

Once again there was copious fresh Coriander. I am intrigued by the two shades of colour for the Peas. Oil was collecting around the edge of the mass of Mince, there was hardly a trace of Masala.

Shall I cut and paste what you said last time? – I suggested to Jonathan. This he considered to be a good move:

Slightly oilier than last time, a good mix of flavours.

Chicken Tikka Patia

I never thought I would see the day when Karahi Palace would serve up a Curry with the horrible – Red Food Dye. The recipe I was given on my Curry Course had this unnecessary ingredient, my posted recipe for Chicken Patia excludes it. I have only cooked Chicken Patia twice in the time of Curry-Heute, Marg and I couldn’t get enough of it once upon a time, until one day – we had.

Aileen’s account:

Tangy, and next time I would order Chicken Breast not Chicken Tikka, it was overpowering.

The Bill

The Waiter asked if we wished one Bill or to pay separately.

What is more difficult for you? – I asked, he had to learn. Separate it was.

Hector – £11.60, Jim – £12.40, Aileen – £11.20, Jonathan – £11.00. Simples, or so I thought. The poor chap was all over the place, he asked Aileen for a hideous amount. She had to point out that the Rice was inclusive. Jim too was overcharged, I asked to see the actual Bill. £4.00 for each for the Seekh Kebabs. I pointed to the Menu where it clearly said £3.00, he pointed to another part where it said £4.00. We had Starters. In the end he let us each pay what we thought we owed. It was his first day.

The Aftermath

Marg, back from a Hen Night in Aberdoom was in the queue for UFO, she was inside the venue by the time we walked along Nelson Street.

Tara Lynch

Tara Lynch, aka Gui-Tara, was an unknown until this evening. Fronting her own Band she kicked off her set with an instrumental, this greatly impressed. Not since seeing Joe Satriani and Yngwie Malmsteen many moons ago had I witnessed such energetic playing. The set alternated with instrumentals and songs. The lyrics for the songs felt unnecessary when Tara’s ability on Guitar was what shone throughout the set.

Marg had managed to find a spot fairly close to the front, so a couple of decent photos were captured. Everyone around us appeared to be enjoying the set, my only issue was with the Bass player. With the many sounds available, why have the Bass tuned to match the thud of the Bass Drum? Surely something more melodic, resonant, would be better? Here is what Lara posted on a social medium about tonight:

GLASGOW!!!!! This was by far one of the highlights of this tour. What a crowd!!! You cheered so loudly upon our entrance to the stage…again after each and every song…and collectively said “Noooooooo” in disappointment when I announced our last song of the night. I will return!!!

UFO

With Michael Schenker long gone and Vinnie Moore encamped on Guitar since 2004, it was a matter of to what extent would he try to replicate the Schenker – Gibson Flying V – Guitar sound? Also, would Phil Mogg, now in his seventies and the only ever-present in the the UFO line-up, still have a voice? How many tracks from – Strangers in The Night – would be performed? With over twenty albums to choose from and forty years since – Strangers in The Night – was released, there would have to be songs which few would know.

A hand bell was rung – Last Orders – to announce the arrival of UFO onstage. The set-list has been the same on each leg of the tour until tonight with Alex Harvey’s – Faith Healer – being used as an intro to Mother Mary (Force It). Well, they were in Glasgow! Four studio albums provided the songs which appeared on – Strangers in the Night. Tonight, in addition to Mother Mary, we were treated to Lights Out, Love to Love and Too Hot to Handle from the  Lights Out album; Mother Mary and Shoot Shoot from Force It; Cherry and Only You Can Rock Me from Obsession; Doctor Doctor and Rock Bottom from Phenomenon. I’m a Loser from No Heavy Petting was the one song missing tonight I would love to have heard.

Andy Parker, from the original line-up, was on Drums and new boy Rob de Luca on Bass. Paul Raymond, back for his fourth stint with UFO was on Rhythm Guitar and Keyboards.

Phil Mogg, wearing a pork pie hat, looked every one of his seventy years. The hat came off eventually to reveal that he is one of – the handsome chaps. The voice was there, tonally at least, though the strength has dissipated. Both Paul and especially Rob backed up Phil on vocals, the latter really blended into the UFO sound of yesteryear.

Vinnie Moore, I knew the name but have none of his records. He had to play the Schenker chord progressions but the solos were his own until he was forced back to the Schenker motifs to conclude each song. Moore’s Guitar sound was markedly different from Schenker’s, a higher pitch, I suppose it had to be.

Before the encores of Doctor Doctor and Shoot Shoot we were treated to a rendition of – I belong to Glasgow – sung a cappella by Phil.

It has taken me nearly forty years to see the man who sang so magnificently on – Strangers in The Night. Tonight was a treat, Hector is getting on too. It’s thirty nine years since Helmut and I sat at a coffee house in Jenin (The West Bank) and chatted with the locals.

Update, Saturday, April 13th, 2019

The UFO gig in Glasgow was Sunday last week, alas, Paul Raymond has joined – The Immortals.  I hope I made it clear in my review above that I regarded him as the anchor for what made the delight that was UFO.

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