Curry-Heute

Hector cooks an Experimental Lamb Curry + Anathema (Ambient Acoustic Tour) + AVA

Posted on October 4, 2018 by Hector

Tonight Anathema at the Mackintosh Kirk at Queens Cross, the first time Hector has set foot in this architectural landmark. This afternoon, the customary pre-gig Curry.

Having watched some of the videos that pop up on the Huawei, I decided to try a radically different approach to making the base Masala. Restaurants normally follow the standard approach as outlined in – Aloo Chicken, A Beginner’s Curry – then blend to create the Mainstream Masala that is universally served. However, blending the Onions and Tomatoes before cooking? I had to try this.

Two different Lamb sources were used. Lamb on-the-bone bought from Glasgow’s – KRK – and diced Boneless Lamb from a supermarket. How long can one keep Meat in the freezer? I know not to cook these together and so the Boneless Lamb was cooked for twenty minutes in the pressure cooker, the Lamb with Bones for fifteen. Garam Masala was added with some water, I wished the Meat to be infused with Spice.

The Solid Ingredients: Smoked Red Dried Chillies, Cumin Seeds, Coriander Seeds and Onion Seeds were fried in the KTC Vegetable Oil to release their flavours. Teaspoons of the Powdered Ingredients: Chilli, Turmeric, Garam Masala, Cinnamon (I’m out of Cinnamon Bark presently), were Dry Fried to slightly – toast – them.

Three average sized Onions and some leftover chopped Frozen Onions, Ginger and Garlic (as shown) were blended to create a white pulp. This and some more Oil were added to the the karahi, the Solid Ingredients immediately floated to the top, interesting. A full twenty minutes was given before adding the blended Tomatoes, I had plenty to do managing the pressure cooker. In went the Spices followed by two cubes of Frozen Methi. Once I could see the Oil separating from what was now a very Paste-like Masala, the Meat was added.

Nothing stuck, this was quite a revelation, usually I have to work hard to stop my non-blended Masala sticking to the aluminium karahi, not today. Salt, very important, was liberally added along with Lemon Juice.

It was at this point I decided to add Potatoes. Three were diced, cooked then added. A lone Green Chilli and some defrosted Coriander went in too. Hector is using up remnants.

The – Taste – was still not near what I desired, time to add some Tamarind Resin. Finally a couple of tablespoons of Yoghurt were added to create the Creamy appearance I know my Fellow Diner this evening would appreciate. At least I was now happy with the outcome. The Spice Level would hopefully be – acceptable – the Seasoning I had control over at this time.

Served with Basmati, I did my best to ensure that Marg had – Boneless Lamb – her preference, I took the Lamb on-the-bone.

It has been a while since I cooked Curry for Marg. My recent creations have been Fish Karahi variants, experimental, successful. Today I had deliberately gone out of my way to make – Curry – not – Karahi.

Zesty – was Marg’s first remark.

It’s not too Spicy? – was her follow up.

I don’t think so.

I got away with that reply.

The Meat is very tender – Marg was saying all the right things.

You’ll be be pleased with this – Marg exclaimed finally.

I suppose I was, I made this for Marg, in a style she likes. This is not the Masala I seek in a Restaurant, but too often am served. Next time, back to – Karahi Gosht.

Anathema – The Ambient Acoustic Tour

Charles Rennie Mackintosh (1868-1928), Glasgow’s most famous architect and designer. It was his – School of Art – which this year burned for the second time, this time, catastrophically. I have long known that the Queens Cross Kirk was one of his designs being brought up in nearby North Kelvinside, the posher part of Maryhill.

A Thursday night, I had forgotten something that has never changed: Jaconelli’s Cafe ain’t open on a Thursday. No World Class Ice Cream for us. We joined the queue, doors open at 19.30. There was discussion in the queue as to whether this would be a standing gig, none of us is getting any younger. Anathema last year in Glasgow and Köln was a bit of a struggle.

The pews were in situ, but were found to be very close together, people were smaller a century ago. To let people in to the middle of a row, we all had to get out. Hopefully people were here for the music and not the makeshift Bar.

In the semi darkness, a Chap took a seat – stage front – moments after 19.30. Who was this – AVA? One Keyboard and a Laptop, here we go. We were – treated – to a half hour of Electronic Mooglings. This was far from the Tangerine Dream / Klaus Schulze that I gorged on in the 1970s. The programming of the rhythms was the start to each – Piece – some very strange rhythms. This was not foot-tapping or the Sequencer sounds I was brought up with. He kept stopping to start again, why? Keep going, take us on the journey. Interesting, OK, the Chap departed the stage. Polite applause.

I was caught on the Huawei trying to find out who/what AVA is when the music started again, it was the illumination of the screens behind the stage which made me realise this was live. Another Chap sat at a Laptop and Keyboard in stage right/middle. Was this AVA? Who was the first guy? By now I appeared to have established live chat with – AVA. Hector, behave.

This was more like the Electronic Musik I love, big Sounds swathing, more Germanic than that which preceded. Longer Pieces, the lights on stage and the screens created impressive visual effects. Marg would remark later that she liked the projection of his hands over the the background movie. I saw no camera, this was pre-filmed. Yes, this was enjoyable.

He departed, more polite applause, still no introductions. Anathema next, surely.

A well dressed Lady entered and took her place behind the Keyboard and Laptop which had me puzzled. Having seen Anathema twice, I know only one Cavanagh bother plays Keyboards front of stage, why the Laptop? The Keyboards at the rear of the stage were there. A third support act? This is taking the – P. Was this AVA? Was – AVA – in fact a code for a whole collection of – Artistes – performing under the umbrella – Anathema. Had we been conned? Cue the rhythm being programmed, the Laptop done, back to the keys, a solo artist? A delightfully tall Lady then came on stage to accompany. With bow and fiddle in hand, she looked as if she had just come from a fencing tournament. And so it began.

The Keyboard player created the ambience reminiscent of Mogwai’s – Les Revenants. When the Violin joined in, this took us to new plane reminiscent of Irmin Schmidt. His solo albums, with various guests, typically Harmonica, Accordion, Sax, making sounds which accompany the Keyboards and add so much colour. Mogwai and Irmin Schmidt, the latter is a god.

We are – AVA – announced the Keyboard player, this is from our forthcoming album. At last, somebody speaks.

This second movement – Deep Blue (?) – left me gob-smacked, one of the finest compositions I have ever heard. This had drama, power, piano and forte. I’ll be buying this.

The Violinist spoke, she had studied at St. Andrews, knows Glasgow well, she thanked Anathema for having them. The first mention of Anathema this evening. Daniel Cavanagh was invited to join them for their final piece along with Mike, the Sound Guy. This was Chap #1. He played Drums, that explained the strange rhythms of his compositions. I was wondering by this time if AVA studio recordings would only feature Keyboards and Violin, with a full Band they could be even more amazing.

Mogwai and Irmin Schmidt, from somewhere in the depths of memory came the name – Bernard Xolotl. I have his album – Procession – on vinyl only and so have not heard it in yonks. A Synth Player, on this album he is accompanied by Daniel Kobialka on Violin. This is an excellent album, and very similar to what I was hearing this evening.

This is my type of Musik – I said to Marg.

What I particularly enjoyed was that the two performers were actually playing – together – feeding off each other. The Violinist may have had all the extravagant postures, however, by leaning across the Keyboard at times, she was ensuring that this was an inclusive act, a genuine partnership. Grand applause.

With their sizeable back catalogue of excellent compositions, Anathema cannot surely justify three Support slots before they take to the stage. Last year they talked about two and a half hour shows – to get everything in. A Roadie – f*cked-up – in Glasgow last year and cost us half an hour, in Köln it was still under two hours. AVA were excellent, the first two acts were unnecessary. How long would we get of the Band we were all here to see?

Anathema

Daniel Cavanagh took to the stage without the headphones he sported on the last tour, accompanied by Lee Douglas. We were off to a quiet, acoustic, start before the remaining Band members came on stage. Brother – Vincent Cavanagh – took his spot mid stage. We’ve seen him before, behold the return of Chap #2.

Chap #2, took his place at the same Keyboard and Laptop mid stage. One of the few clear photos I managed to secure last year at the Live Music Hall (Köln-Ehrenfeld) had Chap #2 on Drums. As introductions are mumbled or non-existent at Anathema gigs, it was only afterwards I was able to put a name to the performer. I now know this to be the multi-instrumentalist – Daniel Cardoso. On – The Optimist Tour – last year I was critical of Anathema relying too much on taped intros and/or Midi. This evening, Daniel Cardoso handled these, the main Keyboard parts and doubled up on Bass. So a band does not need a full on Bass player? I saw Led Zeppelin once, in Glasgow at the Greens Playhouse. John Paul Jones playing either Bass or Keyboards ruined the show for me.

So who was on Drums tonight? Certainly not Chap #1. Whoever, he was hidden to many rear stage left, the Drums were never loud this evening, a deliberate choice in keeping with Ambient Acoustic?

The highlight of the near ninety minute performance was when the eponymous song was announced. The Violinist was invited back on stage to accompany. Now we had a proper introduction, meet Anna Phoebe who performed this Violin part on stage in the acoustic live show – A Sort of Homecoming (2015). For once, on this video recording, one can actually see the performers. Anathema – the song, has possibly the strongest theme of all Anathema compositions, magical, a moment to savour.

Danny wasn’t singing tonight, leaving all vocal parts to Brother Vincent and the very talented Lee Douglas whose harmonies are very much of – The Anathema Sound. A pity she is off stage as often as she is on. Why once again did we have to suffer Closer (A Natural Disaster, 2004)? A guy in front of me turned round and glared when my exhale of – rubbish – came out too loudly. Electronic vocals, a singing Dalek, rubbish.

You could hear a pin drop in here – announced Danny.

Such was the reverence for the music, the performance. As Marg said later, they do not interact with the audience very well. I am caught between just letting the music flow and the need to remind the audience which song from which album we are being treated to.

I shall come back to this Blog and write more when the full set-list becomes available. The set-list last night in Manchester was reportedly: Because, Springfield, The Lost Song, Part 2, Thin Air, Can’t Let Go, Anathema, One Last Goodbye, Closer, Ariel, Temporary Peace, Distant Satellites, A Natural Disaster. Tonight was different, if only for the order of the songs.

The lights came on, such as they were, no encore. Most of the night had been spent in darkness. AVA had announced an EP-CD. Waves – was purchased, hopefully as good as Terje Rypdal’s album of the same name. Aisling Brouwer (Keyboard) took one from the box, signed it and passed it to Anna Phoebe (Violin) who did the same, success. Thank you.

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Glasgow – Namak Mandi – …or, not.

Posted on September 29, 2018 by Hector

Yes, Hector was here at Namak Mandi (21-23 Bridge St, Glasgow G5 9JB) two days ago appraising the – Lunch Buffet. Today was – Visit #5 – when I make the decision as to whether I should add this established to – Hector’s Recommended Curry Houses – …or not.

On – Visit #1 – back in March, I enjoyed the Lamb Charsi Karahi (£11.99). It was time to experience this again having focussed my attention in the interim on their excellent – Namkeen Karahi. I arrived at 15.00, my preferred eating time on a Saturday. The Waitress who looked after us so well on – Visit #3 – showed me to the small table nearest the door. A Pillar separated me from a family group who were waiting on their Order. The Menu was already on the table, I knew what I was having, a Chilli and Coriander Naan (£1.99) would accompany.

I sat, I waited. OK, the pillar did obscure my presence, but there were two Chaps buzzing about doing who knows what? Fan dancers. After ten minutes, the Waitress approached and asked if my Order had been taken. I think she was surprised that it had not.

I watched her arrange a Salad Garnish on four plates then remove Chicken from skewers. These were presented to the table beside me. Moments later I was stunned.

A Salad was placed before me, before I had the time to study this the rest of my Order was on the table. Less than five minutes had passed since I had placed the Order, enough time to make the Naan.

The Naans at Namak Mandi are not of the – Light & Fluffy – category. Here they are – Thin – but always enjoyable. There was a sufficient quantity of Chopped Chillies and Fresh Coriander to add a Kick and more Flavour respectively.

Lamb Charsi Karahi

This was nothing like what I expected. The Toppings were there: Ginger Strips and Fresh Coriander, however, beneath these lay a very – Grey Karahi – swimming in Oil, lots of Oil, way too much Oil.

I dipped some Naan into the Oil, full of Flavour, but where was the Masala? Oil will always separate, and so I had to look hard to find the base Masala. It was there, adding to the – Grey. I concentrated on putting this on the Naan and avoiding the Oil.

The Meat was on-the-bone, Ribs and Sucky Bones were to the fore with the occasional Splinters, care had to be taken here. The Portion is sold as a Half Kilo, as on – Visit #1 – I was questioning this. The Colour of the Lamb had me puzzled. This looked like the Namkeen Karahi I have enjoyed so much here at Namak Mandi, but all this Oil. The Masala is – Tomato-based – as confirmed by Mein Host back in March. I could see Pips but no sign of Tomato Skins. The lack of Colour forced me to question how this Karahi had been prepared. It had the appearance of being taken straight from a – Pot of Lamb Stew. Dampokht (Dum Pukht) is on the Menu, this was closer to what I would expect to receive had I ordered that, minus the Vegetables. Whatever this was, it came far too quickly.

Lamb Charsi Karahi – today

Lamb Charsi Karahi – six months ago

The lack of – Red – meant that the Flavour was close to the Namkeen Karahi, Peppery and very well Seasoned. The irony is not lost, for years I have been complaining about too much – Red – in Curry. The Flavour of the Lamb itself was intense. However, this was nothing like the Charsi Karahi I was served in March. Somehow, I am able to store the memory of Flavours in my head, as I write I can recall today’s and – Visit #1’s – simultaneously, they are markedly different. A lack of consistency is something that annoys.

I broke up my Feast by taking some of the Salad, very Fresh, the Parsley fooled me. I should cook more often with Fresh Parsley. The Chaps at KRK taught me long ago to taste Coriander before buying else one may get home to find Parsley.

One of the Waiters asked if all was well, seconds later my Waitress repeated the question. I ate on.

The mass of Meat was impressive, gone were any thoughts of this being under the 1/2kg. I was actually glad that the Bone count was high, I was rapidly reaching my limit. A Quarter of the Naan remained, time to abandon it.

One of the Waiters asked if all was well, seconds later my Waitress repeated the question. I ate on.

Why did I have to be asked four times? Exactly what are the Waiters doing at Namak Mandi?

The adjacent Family were finished and almost out the door.

Have I paid, I cannot remember? – asked the Mother.

I was unaware of any recent discourse between the Mother and any Staff.

No – said the Waiter.

They departed without paying (?), Hector was bemused.

The final Pieces of Meat were demanding. I had had enough. Pleasant as this Charsi Karahi was initially, it lacked any depth of Flavour. It became monotonous. Where were the Tomatoes, why so much Oil?

The Bill

£13.98 One of the Waiters took the cash.

The Aftermath

The Waitress who, as far as I observed today, is holding the place together, once again asked the customary question. With the photo of the Charsi Karahi from – Visit #1 – already uploaded to the Huawei, I told her that today’s Charsi Karahi may have been closer to what I would expect in a Dampukht. On seeing the photo, she asked if that was – Chicken. I put her right on this. Chicken, Hector?

I will tell them the change and the difference – she said as I made for the door.

Consistency, we need consistency.

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Glasgow – Namak Mandi – The Lunch Buffet

Posted on September 27, 2018 by Hector

Howard informed Hector at the weekend that Namak Mandi (21-23 Bridge St, Glasgow G5 9JB) are now hosting a good value Lunch Buffet (£4.99). Being – Lidl Shopping Day – with Mother, this was the perfect opperchancity to investigate.

We arrived shortly after 13.00 and were shown to the extension, here sat some thirty people. At this point I knew nothing about the Quality of the Fayre, but it was evident that – the price was right.

We took the only table for two, the majority of the tables being set up for family groups which was very much how our fellow diners presented. I checked with the Young Waitress, we were good to go.

Chicken Wings and what looked like a Biryani were the first trays encountered. I put some of each on Mother’s plate, the Rice only on my own.

As ever, Hector was not rushing to eat Chicken. Plain Rice and a Daal were next, I took some Daal. Some – is usually enough. Howard had told me about the Pakora Curry, this was passed by, always too soggy, a waste of good Pakora. Pasta and Salad? Next.

A very interesting looking tray of Bhindi and the hoped for Kofta loooked like the star attractions for Hector. I gave one Kofta to Mother and a soupçon of the Bhindi. I loaded my own plate with Kofta and again took a soupçon of Bhindi. Had there been Kofta Anda, my plate would have been filled to overflowing at this point.

Finally, what looked like a Chicken Heart Curry filled the remaining space on both plates.

I took two pieces of Bread from a plate which was being constantly topped up.

Mother’s Buffet

There was an immediate statement of approval, the Chicken Wings were reportedly – Delicious. I do not recall Mother ever being exposed to Okra before today, it was not for her. There was no comment made about the Kofta though she did say that she found the remainder to be – Greasy. The bulk of the Masala on her plate came from the Chicken Curry which had been shrouded in an Oily, Blended Masala.

Hector’s Buffet

Straight into the Kofta – Spice and Seasoning, Perfect! I had avoided spooning the accompanying Masala which was of the same consistency as the Chicken Curry. The cuts of Chicken baffled, they were not – Chicken Hearts – possibly pieces of – Thigh – cut small. A Standard Curry, nothing to excite. I have cooked Okra often and know how difficult it is to get the texture right. Having sat out, the Bhindi Curry had gone too soft, inevitable. I found a huge Black Cardamom in the Bhindi and fortunately avoided biting into it.

Daal is Daal, I presume some would enjoy this with Bread alone. This was as good a Daal as I have encountered, moderately Spiced and Well Seasoned. Having spotted – pieces dark – in the Biryani I had assumed – Lamb. I was surprised to find a stone, from a Plum. Plum Biryani, tasty, a great idea. (If anyone has not sampled the Plums on sale in Lidl presently, 29p each, get out and get some, best ever.)

Meanwhile back in Curryland, it was time to get stuck into the remaining Kofta. There was a distinct aromatic Herb Flavour emanating from these which took me aback for a few moments. I missed the usual accompaniment of Spinach – Kofta Palak – or Eggs, – Kofta Anda.

This was quite a plateful, I could have gone back for more. For once, restraint was shown.

Mein Host came over and greeted. Mother was introduced, and the story told of how she introduced Hector to Curry at a very early age. I gave him my verdict on the various Dishes. As of Monday, I was told, Soup and a Dessert will be added to the Buffet. The Dishes on display will also rotate. Hopefully the Kofta will be ever-present.

The Bill

£9.98 I know of nowhere else in Glasgow where two can eat for this.

The Aftermath

Mein Host had taken the cash, we chatted further. He was keen to hear my Mother’s verdict. Also, he asked if I would be writing this review. I said that I was overdue a return to revisit the Lamb Charsi Karahi, and that the next visit would be the significant #5.

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Glasgow – Karahi Palace – Sheer Indulgence

Posted on September 22, 2018 by Hector

Two days without Curry, this had to be rectified. Also, Hector is back in his Homeland for at least two weeks, time to revisit the favourite haunts.

The number of visits to Karahi Palace (51 – 53 Nelson Street, Tradeston, Glasgow, G5 8DZ) is becoming close to – #100 – a target which should be reached before the end of the year. Somehow I don’t think the celebration will be comparable to – Yadgar #100 – earlier this year.

Qaiser – The Chef

Walking in to Karahi Palace just before 15.00, I was shocked to see Qaiser in Chef Rashid’s spot wearing an apron. What on earth was going on here?

Are you cooking? – I called to the back kitchen. It was then I spotted Chef Rashid behind the Donner Grill. Qaiser came out to take my Order.

I can cook Karahi, but not when he’s (Rashid) here.

We’ll see, but hopefully not too soon.

Lamb Karahi (£7.90) with extra Methi.

One Chapatti (£0.70)?

Sorted. Today there was no Water or Modest Salad provided. The Chap who had been at my favourite table soon left, two other Chaps took the mid-room table. It was quiet today.

The Donner Grill – I have never been aware of this being in use at Karahi Palace.

Lamb Karahi

Hot, Sizzling, Mountainous – I have posted videos of this before, so do not feel the need to do so every time. However, this was just magnificent to watch, worthy of recording. The Portions at Karahi Palace appear to becoming larger in recent months, but then one has to take account of the pile of bones which will be amassed.

The Chapatti was Light and Fluffy, it disappeared in record time. I should have ordered another, but why add more carbs?

I used a spoon to bring the separating Oil back in to the glorious Masala Mash. The intensity of Flavour from this Masala never fails to astonish. I have done well this week with two new discoveries in Belgium: Chilli Grill (Brussel) and Punjab Tandoori (Gent), it is good to be home. The Quality and Diversity of Curry served in Glasgow beats all.

The Meat was mostly Lamb Ribs, with the occasional – Sucky (Leg) Bone. The Meat, whilst Firm, was as Tender as can be. This was easily the best Lamb I have had this week. Everything was – Perfect – here: Spice, Seasoning, Temperature, Quantity.

One day the masses will be brave enough to cross the threshold of Karahi Palace.

The Bill

£8.60. The least I have paid for Curry this week.

The Aftermath

I attracted Chef Rashid’s attention as I departed – a silent applause.

Just made…

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Gent – Punjab Tandoori – There is Curry in Gent!

Posted on September 19, 2018 by Hector

Hector has done well this week in Belgium. Having almost written off Curry in this land over the years, better IT has led to the discovery of venues which might actually sell Genuine Curry rather than the despicable blandness of Euro-Curry. That Hector is able to narrow down the list to locate Punjabi venues is the key to success.

Punjab Tandoori (Sleepstraat 67, 9000 Gent, Belgium) is located on the Tram route to the north of Korenmarkt, it is a ten minute walk from there, follow the Tram lines. Arriving at 12.30, Punjab Tandoori was open as it is every Lunchtime, Thursday and Friday excepted. It was Chef who eventually emerged from the kitchen and greeted me after I did a – cough – where was the Waiter?

I had the choice of all the tables and so chose a table for two mid room. My last two venues have been Curry Cafes, here was Hector back in the land of – Pukka Restaurant, there be tablecloths here. I was handed the Menu, two things immediately caught the eye. The watermark featured the – Minar-e-Pakistan – in Lahore which Yadgar (Glasgow) display prominently above their door. Secondly, there was a lot of Fish on this Menu, tempting.

Chef watched me from behind the Bar photographing as many pages as I felt I could without looking like a Restaurant Spy. His watchful presence did limit the coverage but inspired me to go for it.

Karahi Gosht (€17.00), can you cook it without the – groene peper?

This was possible.

Can you do it – Desi Apna? I was unsure about the reply. We agreed – Medium Hot.

Sparkling Water (€2.00) completed the Order.

Nature called, so I went up the stairs towards the Kitchen and located the Facilities. On my return the Curry and Rice were on the table. No comment.

As is the norm with – Inclusive Rice – in Europe, there was way more than one person could ever eat.

Karahi Gosht

Behold! The Toppings were there: Fresh Coriander and Ginger Strips. The Masala was not excessive, it had a decent, viscous consistency.

I decanted the Meat and Masala reaching double figures in the Meat count. Time for – The Big Test.

Spice, Seasoning, perfect!

There was loads of Fresh Coriander, both leaves and stems, the Ginger gave a lovely – Crunch. The first piece of Meat was Chewy, but nothing like as Chewy as yesterday at Iman Hallal (Antwerpen). Thereafter the Meat was Tender, a rogue piece to start? The Karahi Gosht was full of Flavour, a Tanginess was emitted, quite distinctive. I realised the experience would have been further enhanced by a Bread accompaniment, but the Rice was inclusive.
The more I ate, so the Spice Level built up, the Flavours kept coming, this Curry was – Superb, how much of this was down to the Seasoning?

This was a Curry to savour, as good as anything served in the UK, in fact way better than most. Hector was feeling very pleased with himself. Two great discoveries this week, Chilli Grill (Brussel) and Punjab Tandoori, the finest Curry Houses discovered in Belgium to date, the first premises I will most certainly return to.

A new Chap entered the premises carrying supplies. I deduced he was Mein Host. He would take the cash.

The Bill

€19.00 (£16.81)

The Aftermath

I introduced myself to Mein Host and congratulated him on the Fayre. On asking for a photo he led me up the stairs to the kitchen. Chef was cutting up more Orange Capsicum than I have ever set eyes upon.

Never put those in Curry!

He held one up and smiled.

Passing by later this evening I came across – Passage to India – another Curry House almost next door to Punjab Tandoori. Perhaps one day…

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Antwerpen – Iman Hallal – Worthy of Further Investigation

Posted on September 18, 2018 by Hector

Dr. Stan had arranged for – Friend – to take us around Antwerpen today. Friend had been forewarned that Hector would disappear for an hour on arrival in search of Curry. He met us off the train from Gent at the magnificent Antwerpen-Centraal just after noon. Friend provided us each with a €4.00 day ticket for local transport, valid in Gent also. Why did we not know these things?

Two stops north of Antwerpeen Centraal / Diamante is Elisabeth, Iman Hallal (Diepestraat 101, 2060 Antwerpen, Belgium) was visible from the top of the escalator. Hector entered Iman Hallal at 12.40, the first customer of the day.

A laminated Menu (which did not photograph too well) was on the counter, the Waiter brought this – Snel Menu. The – Quick Menu – I concluded, with photos of many Dishes, few of them – Curry. Lamsvlees Korma Met Naan (€8.00) had to be Lamb, but would Hector order a – Korma? I enquired about the alternatives and was answered in Flemish, not much use. I most certainly was not risking Chicken Curry. The Waiter agreed to make the Lamsvlees Korma drier than in the photo, suddenly we had English. I ordered Rice instead of the Naan. A Can of Fanta completed the Order, Fanta in Belgium, less Colouring and a better Flavour then the rest of Europe.

A Modest Salad and Raita were provided. These I did not touch, I was simply not in the mood. I noted the next Chap who came in was given the same but with two large Green Chillies on top. He ordered a Biryani.

The Waiter brought a Large plate of Basmati containing Cumin Seeds and a karahi with a Curry whose appearance raised my hopes, this was far from – Korma – as is served in the vast majority of venues, this looked like a – Punjabi Desi Korma.

Lamsvlees Korma

I counted thirteen Large pieces of Meat, one was on-the-bone, Yay! The Masala was – Viscous – far from the – Soupy Masala – Hector eschews. The Thickness had not been achieved by overloading with Coconut. From the first sample of Masala and Rice I did not taste Coconut or any source of Sweetness. The Masala was Herb-rich, the distinctive Flavour of Fresh Coriander was not hitting the palate, was this the much more subtle – Methi? This was on the verge of being declared a – Wonderful Curry – then I took some of the Meat. Chewy – does not begin to describe this Lamb/Mutton. The Meat was tough, Grissle was visible, not that this tends to put me off. Either this Mutton (?) needed much more cooking or it was just poor quality meat. Iman Hallal would not survive serving this regularly.
From my seat I could see Chef attend to the – Big Curry Pot. Chef produced a huge box of Dry Herbs and added a generous handful to the pot. Methi! It was written on the side.
Pieces of Tomato were mixed through the Masala, when these were encountered, so the Flavour of the Curry came through. The overall Flavour was thankfully far from Euro-Curry, not particularly Strong, but decidedly – Pleasant.

The Bill

€13.00 (£11.50) This included two Cans of Fanta.

The Aftermath

I presented the Calling Card and gave my usual spiel.

How did you find us? – the Waiter asked, then repeated Google Maps as I answered.

Chef admitted his Meat was hard but offered no explanation. I congratulated him on adding Methi to his Masala.

I add Methi to everything – was his reply. I like this man.

The Website for Iman Hallal shows a full Menu is available. Perhaps I was there too early, or simply had to be more assertive. Given the firmness of the Meat, maybe nothing else was ready. This could well be the only venue in Antwerpen serving anything approaching the Curry I seek, so next time I shall hope for perfection. Still, today’s was way better than what usually passes for Curry in Belgium.

And so back on the Tram/Metro to meet Dr. Stan and Friend in down-town Antwerpen, Hector was back in familiar territory.

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Brussel – Chilli Grill – At Last, Quality Curry in Belgium!

Posted on September 17, 2018 by Hector

Chilli Grill (Rue Antoine Dansaert 172, 1000 Brussel, Belgium) was discovered by chance a year ago as Dr. Stan and Hector walked back towards the centre of Brussel. Located a few metres from the Brussels Beer Project it is easily reached by Tram/Metro though Hector did the twenty minute walk from Brussel Zuid. The sky was blue, the temperature was over 20°C, this I knew would one of my final days of 2018 in a warm climate.

Having been quite impressed by Punjabi Tandoori Cuisine (Avenue Georges Henri 208, 1200 Woluwe-Saint-Lambert, Belgium) last year, I was particularly keen to try Chilli Grill, they had pre-cooked Curry on display as is the custom in UK Curry Cafes. It is no secret that Curry-Heute has a bias towards Punjabi Cuisine. Google Maps assured me Chilli Grill would be open at noon, a well timed train from Antwerpen would leave me time for the walks each way and be in time to meet Dr. Stan at Cantillon at 13.30. Same arrangement as last year I note.

Arriving at 12.40, the window shutter was down, but the door shutter was partially open. What to do? Another source of Punjabi Curry was reportedly located across the canal. I went to check this out, nothing was found at the given address. Google Maps got it wrong again. Retracing my steps, I was coming around to accepting that I may have to visit another Mainstream Curry House. Behold, the shutters at Chilli Grill were up.

With camera at the ready, I glanced at the array of Dishes on display, I could clearly see Chicken, Vegetable and presumably Lamb Curry. I asked the Chap behind the counter, this was Mein Host. He handed me the Menu – and mentioned – Ginger. I was being steered towards Mutton Ginger (€8.50). He informed me the Mutton would in fact be – Beef. Beef & Ginger it would be.

Spicy? – he asked.

Yes, Desi, Apna style.

I could sense an almost sigh of approval followed by a smile. A connection had been made. As I took my seat he invited me to continue taking photos. I asked for Rice (€3.00) and a Chapatti (€1.00) to accompany. There was no mention of a Drink.

I had to ask about opening times. On Mondays and Thursdays, Chilli Grill opens later at 13.00. These are the days they replenish the stock, otherwise it is an 11.00 opening time.

A huge plate of Basmati and a Large, thick Chapatti accompanied a karahi filled with Lamb in Shorva. For the first time in Belgium, Hector’s level of expectation went sky high, could this be it?

The Chappatti had been made from the Wholemeal Flour which is preferred by an increasing number of sources, not the plain Chapatti Flour. The Chapatti had risen, it could easily have been split into top and bottom, it was very – Hot – so – Fresh.

Beef & Ginger

The Shorva was topped with Fresh Coriander and chopped Green Chillies. I counted nine pieces of Meat in the Shorva, only once decanted was the Large Quantity of the Ginger Strips apparent. This was brave.

The Curry was piping hot – eat slowly, Hector.

The Beef was very Soft but far from pulp. The Spice and Seasoning were – spot on.
This Curry had Flavour, and an oh so familiar one, here was a proper Tomato-rich, unblended Masala. This was genuine Punjabi Cuisine, wonderful.

The Calling Card was given to Mein Host at the time of serving. Halfway through my Meal the true conversation began.
We can make traditional, but nobody (round here) knows – he assured me.

Meanwhile a Lady had taken a seat at the table where Mein Host had been sat on my arrival. I was asked questions about Curry in Scotland. I described the Punjabi West and Bangladeshi East, this amused. The Lady joined in the conversation, she was Mein Hostess. Questions about schools followed, but not the usual one which gets asked in the West of Scotland. They have a genuine interest in moving to my Homeland. FYI – The East-end of Glasgow has a distinct lack of Curry Houses.

Back on Curry matters, we discussed different Masalas, Onion-based and Tomato-based. He mentioned Karahi and acknowledged the Tomato-based traditional Karahi.
I mentioned my horror for what too often passes as – Karahi – in the UK and across Europe – stir fry – in effect with an abundance of the – Dreaded Ballast – on top.
If you add peppers and onions it’s Jalfrezi – remarked Mein Host.
He added that a key ingredient in making – Karahi – is adding Yoghurt. He also produced a jar which had something aromatic in it, half Herb, half Root. It remained his secret.

I have long appreciated the significant difference between the two best sources of Lamb Karahi in Glasgow (Scotland). Yadgar Kebab House most certainly do add Yoghurt, whilst Karahi Palace do not. The result, two entirely different Karahi but both as good as it gets, better than all the rest.

The Bill

€12.50 (£11.06) This is Hector’s type of Curry House, cafe style, serving Quality Curry at affordable prices.

The Aftermath

There was a ritual photo, and much exchanging of pleasantries.

Hector left Chilli Grill having just eaten an – Outstanding Curry – in Brussel. Who would have thought? This time next year I may ask for a – Traditional Lamb (Beef) Karahi.

I was a half hour late meeting Dr. Stan at Cantillon. Yes, Chilli Grill is good – he assured me. Dr. Stan has been at least twice since we discovered it last year. He does pass through Brussel regularly.

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Antwerpen – Namaste – Mainstream Curry

Posted on September 16, 2018 by Hector

The unfortunate circumstances which led to Hector spending the last few days in Aberdeen meant original plans were rearranged. Having missed the Wolf Strassenfest for the first time in over a decade, Hector was determined to still meet up with Dr. Stan at Cantillon (Brussel) at 13.30 tomorrow.

This meant a flight to Amsterdam this morning from Edinburgh and a train to Antwerpen, a city that has only featured once to date in Curry-Heute, back in the very early days of this Blog. People have been quite dismissive about – Garden of India – reviewed here back in 2011. I have certainly had a lot worse Curry in Belgium than served that evening, particularly in Gent where I am due to spend the following three nights.

Curry in Belgium, not a phrase that generally excites, though I have two Punjabi venues planned which might fulfil expectations. This evening it was a matter of find a Curry House which lay between the magnificent Antwerpen Centraal Station and the Scheldt, the only part of this city I am currently familiar with.

Namaste (Suikerrui 14, 2000 Antwerpen, Belgium) is rated highly in other sources, that – Nepalese – is clearly mentioned on their awning is commensurate with my low level of expectations. Mainstream Curry in Europe, what could possibly go wrong?

Arriving at Namaste at 19.30, a dozen or so diners were outside taking advantage of the particularly warm autumn evening, and no doubt poisoning their neighbours. Inside, only a couple of tables were occupied. Mein Host greeted and pointed to two tables on a dais opposite the bar. From there I would see all, perfect.

The Menu was brought, I could only gasp at the prices, but I have to recognise that Namaste is located in down-town Antwerperen on a prime site. The premises are large, spacious, the rent must be, well, high. Rice or Naan was included in the Mains as is the custom across most European Curry Houses, maybe not so expensive after-all.

Lamb Special (€20.00), I wondered. Then I decided to play safe. With no – Desi/Apna – Dishes or mention of Lamb on-the-bone, I accepted the – Mainstream. Lamb Vindaloo (€17.50) might be – Spicy – and should guarantee a Vegetable. Mein Host took the Order, we agreed on – Spicy – and as usual I asked for no Capsicum to be harmed in the preparation of my Curry. I was hungry, rather than order a Vegetable Side which could have added another €10.00 to my Bill, I ordered a Koriander Naan (€4.00). A 250ml Bottle of Sparkling Water (€2.80) completed the Order.

Chap #2 brought a Poppadom with embedded Cumin Seeds and three Dips. He explained what each Dip was. Do Waiters think that every customer is having their first ever Curry? The Cumin Seeds added to the experience, the taste buds were kicked into action. It is fair to recall that it was in Antwerpen that Marg first encountered Poppadoms with Cumin Seeds. As I have to remind myself – we are all learning.

On seeing my glass of Sparkling Water was nearly finished, he quickly produced another. I would have been cheaper ordering Bier.

The same Chap brought a hot plate and gave the customary warning. It never ceases to amaze that people touch a plate to check the temperature, Hector complied. A Euro-portion of Basmati and a Curry with a – soupy – appearance arrived moments later. There was more Rice than required, a feature of inclusive Rice Portions across Europe, a great waste when one thinks about how many times a day this occurs in Restaurants across the continent. One positive was the sight of more Cumin Seeds.

The Koriander Naan puzzled. Served whole, thankfully, it looked to be of – supermarket – quality on first appearance, but on tearing off a piece, I discovered a swathe of Coriander cooked in. One does not get this in a shop. However, the Texture was no better than that, the Naan had hardly risen and would tend towards being crispy around the edges. Not the best of Naans.

Lamb Vindaloo

The garnish was a sprinkling of Fresh Coriander, one Green Chilli cut lengthways, two Ginger Strips and two slivers of – Red Capsicum. The latter was set aside. Slices of Tomato were smothered by the Blended Masala, time to decant the solids. I counted double figures as I arranged the Meat and Potato on top of the Rice. In the light I could not tell the Meat from the Potato.

The Curry was pleasantly – Hot – in temperature, it is always appreciated when the food comes straight from the kitchen to the table and has not sat around for an age to cool. In time I was able to establish that the solids were mostly Tender Lamb with only a few pieces of Potato.

The Lamb gave off no Spice or Flavour other than of meat itself. The Ginger Strips and Coriander were welcomed when encountered. A sense of Citrus hit the palate occasionally, possibly from the Naan. The lack of Flavour from the Masala made the Naan more significant, I can only guess at how – bland – this meal would have been otherwise.
The – Kick – was well short of a UK Vindaloo. The Seasoning was at an acceptable level, however, more may have released the – Full Flavour – of the Masala. I came across one Green Cardamom which of course was not eaten. The only edible and visible source of extra Flavour was from the Cumin Seeds strewn though the Rice. Without the Rice and the Naan this meal would have been seriously – Bland.

Another Belgian Curry, once again there was nothing to be excited about. Too many Euro-Chefs will not serve up anything other than a – Mainstream Curry.

The Bill

€27.10 (£23.98) This is significantly more than I would pay in the UK, the price of the Sparkling Water did not help.

The Aftermath

Mein Host had taken the payment at the till. The Calling Card was well received and a few moments showing the extent of the coverage on Curry-Heute was tolerated. I was asked the obvious question and so gave a diplomatic answer:

It is difficult to get – Outstanding Curry – in Europe, and Belgium is not the place to find it.

This statement was accepted.

Hector the Diplomat? I should get a job in Brussel and cancel Brexit.

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Aberdeen – Lahore Karahi – Something is not right…

Posted on September 15, 2018 by Hector

The anti-penultimate trip to Aberdeen of 2018 only permitted time for a single Curry outing. This therefore had to be at Hector’s most favoured Aberdeen venue: Lahore Karahi (145 King St, Aberdeen, AB24 5AE). Today marked the tenth visit to Lahore Karahi who have come a long way since the disappointment of Visit #1. There are still items on the Menu which could be worthy of a Hector, Tandoori Chops Masala (£9.95) has somehow been overlooked. However, having discovered the splendour that is Fish Curry (£9.00) then having this enhanced with Methi on a subsequent visit, Curry-Heute had to be – Fish Curry with Methi.

Tonight was a Chaps night out, Marg et al were at a Hen Party, we were not invited, strange. Euan and Graeme were the Fellow Diners this evening.

Last to arrive, Hector found Graeme and Euan seated at a table for ten. Had I booked this? We were relocated to a wall table and the large settings were split up. Graeme was taking advantage of the free BYOB system and would share some – Fyne Ales – with Euan. For Hector it was Tap Water, still no Sparkling Water available at Lahore Karahi. We sat, chatted, no Menu was forthcoming. We sat patiently, then wondered if it would have been possible to come in with a cargo of Bier, order nothing, drink it, then leave. Eventually I had to call for the Menu.

It didn’t take long for Graeme to decide upon Methi Gosht (£9.00). Euan took his time, Chicken Jalfrezi was eventually declared.

On previous nights out together, Euan and Graeme shared a Mushroom Rice (£3.00) and a Naan, various. Euan recalled the Peshwari (£2.50) being too Sweet, and the Garlic (£2.50) being dripping Wet. This amused, reasons why I would not welcome either. They agreed on a Mushroom Rice and a Peshwari Naan.

The Mushroom Rice at Lahore Karahi has impressed, Hector was not missing out on this, two portions between three of us would be more than enough. The Tandoori Paratha (£2.50) at Lahore Karahi has helped define The Standard. Despite having – Stovies – for lunch, I still had an appetite. Hector would have Bread and Rice.

I had to remind my fellow diners that their Curry would not taste right if it hadn’t been photographed.

The Paratha was Layered and Flaky, though being made from what looked like – Wholemeal – Flour, it would clearly go Crispy in parts as it cooled. The Parathas here were much better than this in the past. The Naan was cut up like a Pizza. The something pink – was again evident as the stuffing. Euan and Graeme were both in agreement, this was a much better Peshwari Naan than that served previously.

There was an abundance of Mushroom Pilau, three people sharing two portions proved to be more than adequate. The Mushroom Rice had Flavour in its own right, this has become a popular choice for us at Lahore Karahi.

Fish Curry – with Methi

I described this in April of this year as – Astonishing – it truly was. I knew immediately tonight that this Fish Curry would not compare favourably. The protruding pieces in the photo are the Fish, no problems with this actually, enough Masala Fish. There was no identifiable Masala, just a mass of Fish shrouded in Herbs. Instead of the much sought for – Masala with Methi, my observation was: Chef grabbed a handful of the Saag/Palak mix, and cooked the Fish in it. This was an example of what Hector does not look for in a Curry.

I waited for the – Methi – to hit the palate, it didn’t. Flavour? None initially. Spice? Seasoning? My fellow Diners were quick to spot my lack of enthusiasm. There really was not much happening here. The Spice became more apparent as I ate on, the lack of Seasoning was holding everything back. Who cooks an Under-seasoned Fish Curry? The Mushroom Rice became the focus of pleasure.

Had the instructions gone to the kitchen as – Fish Methi? The lack of a typical Onion-based Masala became ironic: how Hector loves a Minimal Masala. I challenge the Chef to respond, exactly how was this prepared?

Next time – Fish Curry – as per Menu, or back to the safety of Lamb.

Being so wrapped up in my own disappointment, I did not make notes describing the visual impact of the other Dishes presented this evening.

Methi Gosht

A stalwart at Lahore Karahi, this always works. This was the – Boneless – version. The Waiter made no attempt to offer Lamb on-the-bone this evening.

Graeme:

Very tasty, just the right amount of spice, lamb well cooked.

Chicken Jalfrezi

Topped with a sprinkling of Fresh Coriander, and Tomatoes evidently introduced not long before serving, this Curry looked – OK. It was a Chicken Curry, so expectations were not high on Hector’s part.

Euan:

Very good, I enjoyed it.

If one orders a – Mainstream Curry – and enjoys it, then so be it.

The Bill

£36.45

The Aftermath

There was none. All the Staff were dealing with one Chap’s Takeaway. I looked over to bid farewell … no eye contact.

There was an undercurrent of indifference from the moment I set foot in Lahore Karahi this evening. What’s the story?

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Kraków – Zayka – Another Worthy Indian Restaurant in Kraków

Posted on September 11, 2018 by Hector

There has long been an awareness of Curry south of the Vistula, Kinga (ul Zamkova) was on the list of places to visit some four years ago but has gone. Hindus – Indian Food (Lipowa, 30-702 Kraków, Polska) is not a Restaurant, but a van selling Curry outside Schindler’s Factory. This leaves Zayka (Limanowskiego Boleslaw 46, 30-551 Kraków Polska) as the only realistic venue to have a – Sit-in Curry. Their website says that Zayka was established in 2015.

Google Maps can be misleading in terms of distance, the walk across the Vistula from Kazimierz to Zayka took a little more than ten minutes. It is only a short hop from Schindler’s Factory. One could easily walk past this basement venue.

Marg and Hector entered Zayka just after 13.00, we had the choice of sitting in one of two rooms each of which could have held a dozen or so people. This could work well for a group booking in advance, presumably one could take over one room and leave other diners in peace. We chose the far room, a couple were just finishing, this looked like the correct place to be.

The Waiter brought the Menu and gave us time to make our selections. I had only finished photographing the Menu when he returned, more time required. Marg was not having Samosa today, only Veg Samosa (13Zl) was available. Instead she announced Veg Pakoda (20Zl) and Masala Papad (5Zl).

I looked at the Fish options. The avoidance of Capsicum and Coconut left the Sarsonwali Machi (40Zl) as a possibility. With a 400g Portion, this would have been quite substantial. En route to the Lamb Dishes I spotted Methi Chicken (26Zl) and so was disappointed not to find this in the Lamb section. I could have asked. Bhuna Gosht (32Zl) or Mutton Keema (30Zl) would probably have been satisfactory. Kadai Mutton (34Zl) it would have to be, but on one condition. Kadai appears often in Kraków Menus, it is a variation on – Karahi – my preferred style of Curry named after the cooking pot.

The Waiter was happy to have the Mutton Kadai served without Capsicum. We agreed on – Spicy. The Menu has Mutton Kadai with a – Two Chilli – rating. On seeing my notes on the Huawei, he asked if I wanted the Mutton Keema also. Veg Pulao (13Zl) would accompany.

Two 500ml Bottles of Sparkling Water (6Zl) completed the Order.

The Kitchen was quite a bit away from us, passed the Facilities at the far end of the basement premises. I heard my Curry being relayed – Mutton Kadai, no Capsicum. We took in our surroundings, very simple, a few photos were the only suggestions of a connection with the Indian Subcontinent.

Three Chaps came in and sat at the window table. One greeted us:

Hello, how are you?

Was this Mein Host? Never established. However, the welcome was warm.

Masala Papad

Visually, this looked the business. A Poppadom with embedded Cumin Seeds, smothered in chopped Tomatoes, Onions and – Powdered Spices – as Marg described it.

Lovely, I enjoyed it because I didn’t have to dip – was her verdict.

An interesting way of looking at it I suppose. This was something different.

Veg Pakoda

Pakora was expected, we both agreed that these were closer to Onion Bhaji, which of course we were told in India, does not exist. Marg made good use of the accompanying Yoghurt-based Dip. They do look very appealing. Hector was offered a sample, but had his own mass of food to deal with.

Kadai Mutton

The abundance of Onions in a Minimal Masala made me think – Stir Fry – on its arrival. The Meat was four huge Blobs of Mutton, again something different, in fact unique in the era of Curry-Heute.

The Rice had to be addressed. The contents immediately impressed despite there being more than a Hector could ever eat, I challenge this ubiquitous – Euro Waste – of Rice. Peas, Carrots, Green Beans and Paneer were in the mix. If one is having a – Curry – then this array of Interesting Vegetables (plus Cheese) completes the Meal. For a Karahi proper, it has to be Bread.

I cut up the Meat, this created a more typical scenario. Whilst the Onions were highly visible in the Masala, there was a cooked Tomato content also. This was beginning to look like a Decent Curry with a Thick, Minimal Masala, the – Dry Curry – which Hector seeks.

The Menu stated that Cashew Nuts were present, I love Nuts but was slightly concerned that these may have added an unwelcome – Sweetness. The first intake established a good, strong, – Earthy – Flavour on the palate. The Spice Level was moderate to start then kept creeping up. This Curry would raise a sweat. I could not taste Nuts and so concluded that their presence was to thicken the Blended Masala. When I encountered the pieces of Tomato so the pleasure was raised, too many Onions, I can only imagine what this Mutton Kadai would have been like with Capsicum in there too, horrible.

Marg took a Soupçon – Very tomatoey – she remarked.

I think it needs more Tomato – was my reply.

The Spice kept growing on the palate, the Rice and Interesting Vegetables worked very well together. The Waiter came through to ask the customary question:

It’s good.

He smiled. He knows what he had served was indeed an Impressive Curry. This was far from what too many venues pass off as – Curry – across Europe. Had I not been blown away by my Laal Mass at Parampara yesterday, I would probably rave more about this Mutton Kadai. Today’s was very much what I hope for when I set foot in premises for the first time. Another discovery, well worth a visit. The Sarsonwali (Mustard) Machi will have to be explored on another visit.

The Bill

78Zl (£15.60) We paid that for a Litre of Sparkling Water in Greece last year.

The Aftermath

The Calling Card was presented. The Waiter was keen to tell me that their food is freshly prepared and they consider their Menu to be quite different.

We are not in the centre so have our regular customers.

True, Zayka is not a venue one is likely to simply encounter, but from what we experienced today, it is well worth the effort of crossing the Vistula. However, Kazimierz is acquiring quite a cluster of Curry Houses, other venues may intercede.