Bamberg – Swarg – Apology Accepted

Posted on November 5, 2018 by Hector

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

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

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

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

Lamm Karahi, ohne Paprika.

Spicy?

Yes.

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

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

Lamm Karahi

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

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

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

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

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

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

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

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

The Bill

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

The Aftermath

We chatted on:

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

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

No, I have been here since 2005.

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

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Erlangen – Sangam – The Return Visit

Posted on November 3, 2018 by Hector

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

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

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

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

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

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

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

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

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

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

Bhunna Gosht

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

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

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

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

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

The Bill

€16.00 (£14.16) Definitely value for money.

The Aftermath

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

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

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

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

Posted on November 2, 2018 by Hector

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

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

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

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

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

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

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

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

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

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

*

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

The Aftermath

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

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

Posted on November 2, 2018 by Hector

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

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

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

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

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

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

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

The Bill

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

The Aftermath

I bade Herr Battra farewell:

See you in the summer.

Regards to your wife – was his response.

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

Posted in [Indian Mango] | Comments Off on München – Indian Mango – So long, and thanks for the Fisch Chettinad

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

Posted on November 1, 2018 by Hector

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

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

Und zweimal Echtes – instructed Hector.

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

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

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

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

Fisch Chettinad

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

The Spice Level is Fierce – I remarked to Clive.

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

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

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

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

Clive:

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

Mango Cream? – asked Herr Battra.

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

The Bill

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

The Aftermath

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

Kloster Andechs

Posted in [Indian Mango] | Comments Off on München – Indian Mango – Fisch Chettinad times three, but sadly not all for me

München – Indian Mango – Hector ist zu Hause

Posted on October 31, 2018 by Hector

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

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

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

Lamm Chettinad

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

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

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

The Bill

€18.00 (£15.93) Worth every Pfennig.

The Aftermath

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

Is your wife here? – was his first question.

She has to work, for a couple more years.

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

See you tomorrow – was his parting comment.

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

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Glasgow – Desi Cafe – All change, already

Posted on October 30, 2018 by Hector

The Prelude

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

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

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

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

Curry-Heute

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

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

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

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

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

Aloo Gosht

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

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

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

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

*

*

*

*

Aloo Gobi

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

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

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

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

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

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

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

The Bill

£15.00 A rounded figure I suspect.

The Aftermath

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

Posted in Darbar Grill (Desi Cafe) | 1 Comment

Methi Keema Aloo Mutter + Andechs Spezial Hell

Posted on October 28, 2018 by Hector

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

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

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

The Bill

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

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

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

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

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

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

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

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

The Bier

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

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

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

Hector’s vedict:

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

*

Andy was first to comment:

The Keema is awesome.

This was later followed by:

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

Now we see what we are dealing with.

*

*

Kris:

The Curry is lovely, thank you.

Steve:

It’s lovely…Mmmm.

Ian:

Very…. (banned word)

Clive:

Excellent Curry.

Howard:

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

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

Jonathan:

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

A Chap whose name I never caught:

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

Finally, Sam from Yorkshire:

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

Sam has not been to Sarina’s.   

Seconds, the pot was scraped clean.

Posted in Hector's Cooking | Comments Off on Methi Keema Aloo Mutter + Andechs Spezial Hell

Glasgow – Rishi’s Indian Aroma – The Return

Posted on October 27, 2018 by Hector

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

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

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

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

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

The youngest of the Ladies came to take the Order.

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

We have chicken – was the reply, start again.

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

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

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

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

Lamb Chettinadu

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

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

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

*

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

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

Chicken Chettinadu

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

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

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

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

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

The Bill

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

The Aftermath

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

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

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

Posted on October 21, 2018 by Hector

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

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

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

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

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

Lamb Chops

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

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

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

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

Karahi Fish

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

*

Paratha

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

Handi Gosht

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

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

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

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

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

Howard had a few words:

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

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

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

The Bill

£31.25. We had a lot of food.

The Aftermath

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

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

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