Glasgow – Chaakoo Bombay Cafe – The Return

Posted on September 9, 2018 by Hector

Since my first visit to Chaakoo Bombay Cafe (79 St Vincent St, Glasgow G2 5TF) with – The Chaps – back in May, I was keen to get Marg along to this venue. For Marg the ambience is as important as the Curry, Hector has other ideas. Chaakoo also serve  Butter Chicken which only Marg can judge, this is her area of expertise, Hector eats different Curry.

We arrived sometime after 14.00 and were shown to a small table near the entrance. Why were we allocated such a table? I could see couples occupying much more comfortable tables in the interior. That Marg managed to knock the top heavy cutlery container to the floor within minutes says it all. We were sat beside a group of six Ladies having cocktails. For them everything was funnier than everything else, a chance to point out that Chaakoo attracts custom as a Bar which the premises were previously.

There was no sign of the Waiters/Managers who looked after us so well on Visit #1. A Waitress brought the Menu, this was not what I expected. So, the – Lunch Menu – is not available on a Saturday or a Sunday. I suppose Chaakoo have to make their money at some time. A family of four were placed on our other side, they too asked for the Lunch Menu. Now we know.

With the £9.95 – Grill & Curry – option not available, I would not be ordering an extra Main-Tapas Portion, so no Daal Makhani for Hector-Heute. I was keen to try the Tandoori Spiced Wings (£5.95) which claimed to be served – with ice – on the Lunch Menu, not so on the Main. Having been challenged in the USA back in June by my new friend – Habanjero – I was keen to discover how Spicy – Spiced – was. Lamb Saagwalla (£6.95) would be my choice of Main.

Marg announced that she was having Fish, not Butter Chicken. This quickly changed to Lamb Madras (£6.95). So much for Hector’s plan.

To accompany we would share Lemon Rice (£2.25) and a Naan (£1.95). The choice of Naan was quite restricted, I definitely did not desire Garlic (£2.25) or Peshwiri (£2.50). No Coriander/Chilli Naan, should I have asked?

On being told that only small Bottles of Sparkling Water were available, we decided to stick to the Tap Water provided.

Having consulted a well known and reliable Curry Blog, I was able to advise Marg that everything would arrive together. Why they do this I know not, however, the long established Mother India’s Cafe  practise the same system, another Tapas Cafe.  It is the latter’s Butter Chicken that all is compared to.

Tandoori Spiced Wings

No Buffalo was harmed in the preparation of the four Chicken Wings. Even with the Onion Salad which featured slivers of Capsicum, I was again appreciating the good value that is the – Lunch Menu. The first taste was – Nando’s – such was the way that parts of the skin had been burnt, tasty. The Spicy Sauce had a slight Sweetness which was within acceptable parameters. Yes, these were – Spicy – but not demanding. Double the Quantity would have more interesting, but hey, this is a Tapas Cafe.

Marg was ahead in helping herself to Bread and Rice. There was enough Rice to share given our propensity to eschew excess. The Naan was a decent size, a bit – Thin – perhaps, but Marg was correct to point out how – Cool – it had become. Had it been served that way, or was this due to the time taken to deal with the – Starter?

Lamb Saagwalla

Dr. Stan had this on Visit #1 so I knew what to expect, or so I thought. The over-exposed photo does it no favours, the one below on the Rice is more accurate. I was happy to see once more the Thick Herb-rich Masala topped with Caramelised (?) Onions. The first dip of Naan into the Masala revealed how woefully Under-seasoned this Dish was. This was a major disappointment. On Visit #1, I met Chef Manou and congratulated him on his – bravery – for serving up such an array of Well-seasoned Dishes. What has happened in the interim?

This Tapas Portion featured five pieces of meat, three of which were a good size and so were halved to eke out the portion. The Lamb was very soft and in the end went further than I first thought it would.

Such was the power of the Sauce in the Tandoori Wings, it took some time for the Flavour of the Saagwalla to emerge, it was only after I had sample of the Lamb Madras that I managed to actually taste the Saagwalla.

Seasoning is all.

Lamb Madras

As Mainstream as Curry can be, here was Meat in a Red Masala featuring Onion/Nigella Seeds.

Tomatoey and spicy – was Marg’s first remark.

The meat is very tender, maybe a bit too spicy for me-me. (Who is – Me-me?)

When Hector’s Soupçon crossed the table, only then was there a realisation of how – Thin – almost – Watery – this Masala was. For the reason given above, I couldn’t taste much. The Kick did hit the palate, – Chilli Powder – I thought. Having practised cooking with only Green Chillies of late, I could sense how different this was. I was glad I had ordered something else, it was nowhere near as good as the Garlic Lamb which I thoroughly enjoyed on Visit #1.

I should have had the Butter Chicken – was Marg’s concluding remark.

At no time were we approached by a member of Staff whilst we ate. Chaakoo may have ambience, it had little else going for it today. Butter Chicken at Mother India’s Cafe may well be our next Sunday Curry together, then Hector can have Machi Masala, for a change.

The Bill

£24.05.  At – Hector’s Recommended Curry Houses – one can get full-sized portions for the same amount.

The Aftermath

With no staff interaction, there is no further comment, other than, I doubt I’ll be rushing back.

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Hector cooks more Fish Curry, Punjabi-style

Posted on September 8, 2018 by Hector

Hector’s Fish Curry OCD has kicked in again. Left to fend for myself for two days, here was the opperchancity to further perfect the Punjabi-style Tomato-based Masala and make a Fish Curry which may turn out better than that served at the majority of Curry Venues. Not much of a challenge then.

Last week when I added leftover Namkeen Karahi to my own Tomato and Green Chillies Masala, I felt it would have benefited by having retained some of the Traditional Ingredients namely Garam Masala, Cumin Seeds and Turmeric.

A couple of Dry Red Chillies found their way in too. The Garam Masala, Cumin Seeds, Turmeric and Chillies were roasted on a high heat until I sensed they were giving off their aromas, too much and they would turn to soot in seconds. The cold Vegetable Oil calmed down the Spices in an instant. I hoped the Oil would then take in the Flavours from the Spices. I had a notion for Citrus and so half a Lime would be added towards the end of cooking.

*

Five large Tomatoes were chopped, Garlic Paste and chopped Fresh Ginger were added. Three chopped standard Fresh Green Chillies and one Large Green Chilli were also added, plus enough Salt to hopefully avoid a Bland Curry.

I kept the heat high and stirred constantly, letting the Masala burn would be catastrophic. The speed at which the Juice from the Tomatoes separated from the Masala Mash puzzled. Would it evaporate? A cube of Frozen Methi was added, another source of Moisture. Hector as ever was after a Minimal-Dry-ish Masala. Total time so far, about twenty minutes.

Two Haddock were cut into bite-sized pieces using kitchen scissors, far easier than a knife. I needed an – Interesting Vegetable.  Four large Mushrooms were sliced and went in with the Fish. Once again I would be having ASDA’s Tomato & Garlic Flatbread as the accompaniment: twelve minutes from frozen in a preheated oven.

Once the Bread was in the oven, the Fish went into the Masala. Chopped Fresh Coriander and another Large Green Chilli were the Toppings.

*

*

Curry-Gestern

The residue could have been spooned off I suppose, but I left this on the plate for dipping the Bread. The Haddock had broken up further but was far from Flaked Fish. I liked the look of what I had created.

This Fish Curry tasted too – Fresh – it was teatime, I had to eat it. Having put fewer Chillies in than last week it was not OTT. This was enjoyable, I have made better. I had hoped for more – in the face – Fish Curry.

Curry-Heute

I decided on Rice today in case the remaining half of the Flatbread did not respond well to reheating in the microwave. As it happened, a one minute blast recreated Perfect Bread.

The second half of the Fish Curry was put back in the karahi. No more liquid had to be added, today the residue from the Tomatoes was working in my favour. I could tell by the aroma as I cooked that this was going to be much better than yesterday’s.  The Toppings were once more Fresh Coriander and a chopped Large Green Chilli.

The Citrus and the Seasoning hit home instantly, this was exactly what I had conceived at the time of preparation. The Methi was now giving off a Rich Herb Flavour, Bitter. Even the Fish tasted better, sitting overnight in the Masala, it must have absorbed its surroundings.

Maybe this was finally the Fish Curry I have dreamed of making. Every mouthful was sheer joy. The Rice worked surprisingly well even when alternating with the Bread which gave off more Tomato than Garlic.

The proof is in the re-creation. Hector’s next Dinner Party may feature this Fish Curry as a Side.

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Glasgow – Yadgar Kebab House – Tonight, Something Different

Posted on September 5, 2018 by Hector

John contacted me last week, he desired a return visit to Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP). He admits to having eaten here prior to his – Hector Experiences – but never realised just what was available. Dr. Stan would join us, and so the request was sent to Shkoor, Mein Host – to feed three with Lamb Chops Achari as the Main Course. Shkoor’s reply suggested – you need to expand your palate. We know what we like – was the reply. When Howard signed up for the visit, then a second Dish became possible. Lamb Chops Achari and… a surprise.

17.45 is later than Hector prefers to eat, especially when there is a need to fast all day prior to – The Feast. Howard and Dr. Stan were waiting, Hector arrived bang on the scheduled 17.45. Naveed offered us Poppadoms whilst we waited for John. Poppadoms and four Dips were brought just as John took his seat. A Salad featuring Black Olives was soon followed by a plate of Boneless Chicken Tikka then Fish Pakora. A bowl of Raita with Cucumber and Tomato completed the array of Starters.

The Chicken Tikka was the first I’ve had in ages, there was a good – Kick. Eaten as a Starter this is always enjoyed, why people choose to put this in Curry still puzzles. The Fish Pakora was very fresh. John asked me if I new what type of Fish it was. For once I was – Hector the Knowledgeable.

Haddock – was the reply.

The Quantity of Starters on the table was well judged, with a suitable time-out we could digest what had been eaten in preparation for the main event. We still didn’t know what would accompany the Achari.

The new Waiter brought the Lamb Chops Achari then presented the second karahi. Clearly there was Lamb, whole Potatoes were present also, – Aloo Gosht – then. It took a moment or two to spot the Black Olives embedded in the Masala. Only on serving were the Green Olives revealed. Curry with Olives, first encountered in Blairgowrie at the former Meghna, now Sampan.

Three Chapattis were provided initially, I told Naveed that John is – The Chapatti King. For once, more than one Chapatti each would be required, and so they kept coming.

*

Lamb Chops Achari

The number of Chops could not be seen through the mound of Meat and Masala. I suggested three each to start then we would have an idea of the Quantity. With a dozen Chops removed, we had hardly made an impression. Another two each then it was – help yourself. Dr. Stan and John had a plate for Bones on their side of the table, Howard and Hector looked after their own. I had at least eight Chop Bones by the time I had to admit defeat. Can one ever have too many Lamb Chops?

Some Chefs would use Tandoori Chops then simply smother them in the Masala from the – Sauce Pot. At Yadgar, the Chops are cooked in the Masala, a completely different result is achieved. With the Pickle added, this is a remarkable creation, the Flavour is full on. The Spice Level and Seasoning were pitched Perfectly.

Stunning – was an early remark from John.

Aloo Gosht – with Olives

The last time I had Goshat Karahi here, the recognisable – Yadgar Taste – took a while to reveal itself. Not this evening, it was there from the start. Then the Olives hit home. This was remarkable, a Goshat Karahi – plus. The Potatoes added diversity to the whole meal, else we would have been gorging on – Meat – alone. Having sated the desire for Chops momentarily, I was suprised at how well the Flavours from this Dish were holding their own. Achari can be overpowering, this was in no way inferior, perhaps the Olives had added a new dimension. That we had both Green and Black Olives was bold.

About ten minutes into our Feast, familiar faces walked in. Rashid, formerly of the Akash (Helensburgh) was accompanied by his Lady who assisted at Hector’s Retiral Dinner, plus two Chaps. His name has popped up on a certain Social Medium, suggesting he passes close to Hector’s House on a regular basis. I also saw this one evening when Marg and Hector were diverted through the Vale of Leven, I then knew Rashid must be working there somewhere.

Mr. Anwar Sr. came over for a chat also on his way off the premises. This was our first opperchancity to express our appreciation for the Fayre before us.

In the end we could not finish either karahi. I know what a Kilo of Curry looks like, there was appreciably more in each karahi. This photo is around the halfway mark.

It is time for the ritual quotes from my fellow diners:

Howard – Thank you for inviting me.

Flavour, texture, spice, a wonderful combination in both dishes, on a par with each other. The spice levels increased with (both) dishes, a superb Curry.

Shafiq appeared to take away the leftovers. Two decent Takeaways would be Helensburgh bound. I introduced him:

This is the man who once presented me (dining alone) with a sixteen Lamb Chop Karahi. Shafiq offered Tea, Coffee, Dessert. These were declined.

Dr. Stan – Are we having rice pudding?

John – I’m lost in a mire of taste and texture, absolutely stunning.

Dr. Stan – I enjoyed it very much. It was interesting to have a new flavour.

The Bill

Hector to Naveed – Is that enough?
Naveed to Hector – That’s more than enough.

The Aftermath

So, John, how many Chapattis did you have?

Three.

I also confirmed that Rashid is now working at a Takeaway in Bonhill – Raj Kebab House. I was amused at the prospect of his group coming to Yadgar for – Curry. They were here only for the Tea.

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Glasgow – Saffron – A Tale of Two Takeaways

Posted on September 1, 2018 by Hector

The Menu for Saffron (178 Archerhill Road, Knightswood, Glasgow G13 3JG) dropped through the letterbox in Hector’s House at the start of the week. Saffron promoting themselves in Clydebank, ambitious. But then all Clydebank Curry tastes pretty much the same, perhaps Saffron had something different to offer? One never knows where the next Yadgar will be found.

18.00 on a Friday night was likely to be a busy time for any Glasgow Takeaway, business was steady in the twenty minutes or so I was on the premises. Having studied the Menu in advance I had decided to purchase two Dishes, the Lamb Chop Curry (with bones) (£8.50) was described as having a – Desi sauce -, this had to be sampled. The Karahi (£8.50) did not mention the – Dreaded Ballast – so I would have to ask. All the – Chef’s Specialities – are £8.50 in both Lamb and Chicken. These come with a choice of Rice or Nan, so good value potentially.

A young girl was manning the phone, a Chap from the Kitchen came out to take my Order. He took extra care to verify that I desired the Lamb Chop Curry not the Lamb Chops (£8.95) from the Tandoori section of the menu. I asked if their Karahi was also – Desi – or was it topped with Onions and Capsicum. His colleague, also out from the Kitchen, joined the conversation. He assured me the Capsicum would be – cooked in. I hoped this meant blended in to the Masala and so took the risk. I ordered a Special Rice (£2.50) so as to get – Interesting Vegetables – and took a Rice and Naan as part of the Order. The extra Rice could go in the freezer and be put to good use at a later date.

The Bill

£19.50 Enough food to last two days.

I handed over the Calling Card and introduced myself.

I’ve seen that – exclaimed girl on the phone, someone who knows Curry-Heute. We chatted in the gaps between calls. She has a friend who has been posting for about a year on another medium. That her friend insists on photographing everything before they start eating amused us both.

Your food won’t taste right if it hasn’t been photographed – I proffered.

I appreciated the warmth of the farewell from the Chaps.

It was only a five minute drive back to Clydebank along the A82, insufficient time for the food to cool. On unwrapping my Booty, I could not help but spot the mass of Masala and the copious Green Peppers in the Lamb Karahi. Not what I really wanted, but that was for Saturday.

I tore off half of the Large Naan which was as Plain as a Naan can be. I decanted half of the Special Rice which had the promised Mushrooms, Onions and Peas. This proved to be quite tasty in its own right.

Lamb Chop Curry (with bones)

The Thick blended Masala was full of tomato seeds, so some attempt at – Desi.
The Masala was slightly Sweet with a good Kick and was well Seasoned. I was eager to count the Lamb Chops, four, five would have felt better value, but then so would six.

Four Lamb Chops it was, they were a good size but not cremated to the extent I prefer. The Meat retained a good Texture, quite Succulent actually, enjoyable.
Back for more Masala, I became aware of a quite distinctive Flavour, I was enjoying this, the Rice and the Bread worked well, a worthy combination. I was impressed by what I had eaten but was not getting carried away, a good Mainstream Curry.

Midnight with Hector in Curryland

I decided to fry the leftover Special rice in a little Vegetable oil and – ding – the remaining half Naan. So far so good, but then I noted all the Blobs of Onion and Copious Capsicum in the Lamb Karahi.

*

Lamb Karahi

The Lamb Karahi was reheated in my karahi. The Masala took on a thicker consistency as it warmed. I wondered if this was the same Masala as accompanied the Lamb Chop Curry. I managed to separate four pieces of Capsicum on serving, eight more pieces turned up as I ate and were cast aside. I shall continue my struggle to have this – Alien Ballast – outlawed in Curry.

On tasting, it was immediately evident that this was not the the same Masala. The Spice Level was not demanding, but after my own creation a couple of nights ago, it will be a while before Hector’s palate is challenged. I counted ten pieces of Tender Lamb, many could have been halved, this was good value. Some pieces of Lamb gave Spice and Flavour back to the Curry whilst some took in; some pieces were more chewy than others. Was there a correlation? So not all of the Meat had just met the Masala, then there’s allowance for this being a Second Day Curry which must have improved it. One Black Cardamom was encountered.

Despite not being an – authentic Karahi – this proved to be more enjoyable than the first appearances suggested it might be. It was acceptable as – Curry with Rice – and it did need the Rice. Capsicum is never acceptable.

I wonder if Saffron’s – Kofta Curry – is Methi-rich?

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Punjabi Tomato-based Masala – Hector’s Midnight Cooking

Posted on August 31, 2018 by Hector

Firstly take some leftover Namkeen Karahi…

Marg’s leftovers from our visit to Namak Mandi last Saturday had been frozen then defrosted, it was time to use or chuck. No way was the latter happening, Hector had a cunning plan.

A Chef told me how to make a Punjabi Tomato-based Masala a couple of years ago, I was virtually sworn to secrecy. However, in the last ten days the method has gone into the public domain, so here we go. Blending turns Fresh Tomatoes – White – as I discovered some time ago. Finely Chopped, with a Tin of Chopped Tomatoes in reserve was the plan for this evening.

I needed Green Chillies, both types, plus Bread to accompany, this is not a Curry for Rice. A midnight raid on ASDA proved to be very fruitful, a big bag of Spinach for another time plus an Interesting Bread – Tomato and Garlic Flatbread, a first.

The Five Fresh Tomatoes, Garlic, and Ginger went into the Karahi, it was strange not having Onions. More Chopped Green Chillies (the thin ones) than I would ever have got away with if Marg was having some, was the final Vegetable. Salt and Coarsely Ground Black Pepper were the only other additions at this stage to maintain the tradition.

The Steamy

Through the condensation it should be possible to see how simple this Masala is to make. On a high heat to kick things off, and a low heat thereafter, it was astonishing to watch the Masala Mash form so quickly before my eyes. The leftover Namkeen Karahi and a large pinch of Fresh Coriander went in eight minutes before serving. I know it was eight minutes, this was how long it was recommended to heat the Flatbread.

As I transferred this fine Punjabi Karahi the Oily residue and Juice from the Tomatoes was already forming at the base of the Meat and Masala, why did I put this on a plate when there is a cupboard full of serving karahi? The Garnish went on, Chopped Large Green Chillies and Fresh Coriander.

The Flatbread came out of the oven, it was Light, Thick, Soft, better than I had anticipated. The Tomato content was the perfect accompaniment, the Garlic not intrusive. This I shall be buying again, and it can be cooked from frozen, better than any shop Naan I have found.

How many Chillies?

In all, possibly ten. This was uncharted territory for Hector.

The Namkeen Lamb element of this creation was already – Spicy. It was obvious the plan had worked, the leftovers were truly revitalised. The Seasoning was exactly as I would have any Curry, well pronounced, not excessive. I’ll mention the Flatbread again, this worked so well. Hector was in hog heaven, probably the Spiciest Curry I have ever cooked and eaten, yet there was Flavour. More Chillies, anyone?

Zero Hour

To make this Masala with uncooked Meat would be a different matter altogether. The Masala would burn if one tried to cook Lamb from scratch. It’s all a learning process. I suggest one precooks Lamb in a pressure cooker with Garam Masala. Chicken? Chicken Thighs, on-the-bone, would cook in minutes in the Masala. I am tempted to lower my standards and use Chicken, but then (marinated) Pork would also cook quickly, as would an array of Vegetables.

Cumin Seeds, Cardamom and Cinnamon Bark would add further Diversity of Flavour. This may be the wrong path, time will tell, so will Curry-Heute.

The next time I have to knock out a Midnight Snack for a stay-over guest, achtung!

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Glasgow – KoolBa Union Street – An afternoon with Fattah

Posted on August 30, 2018 by Hector

Last Friday Hector spotted that the premises which were once Shahed’s (until 2015) had been re-branded and Curry was being served. The name – KoolBa – was recognised, Glasgow’s Iranian-owned Curry House in the Merchant City. We now have KoolBa Union Street (78-80 Union St, Glasgow, G1 3QS). I introduced myself to Fattah, Mein Host on Friday, I texted yesterday to say I would come to visit today at 15.30. Dr. Stan announced this morning that he would join me.

Fattah greeted me as I walked in the door. I had the choice of every table, it would be another thirty minutes before more customers arrived. This remains my preferred time of day to eat. Our conversation from Friday continued. Union St. is a main Glasgow thoroughfare with a line of Bus Stops outside the Restaurant. The scaffolding on the adjacent premises has been in situ for years. Rumours of a new Hotel being built remain just that. More scaffolding across the street makes Union St. a sorry sight. This should be an excellent location for a Restaurant which sells Pizza, Kebabs and Burgers in addition to Mainstream Curry Dishes.

Dr. Stan arrived, introductions were made, time to discuss our Order.

I showed Fattah a photo of a Karahi Gosht as served at Karahi Palace across the river. He recognised that this was – authentic – and KoolBa’s would have Capsicum and Onion on top. Fattah admitted that they serve Curry to suit the Glasgow Palate, what the majority expect – Curry – to be.

Glaswegians like their Chicken Tikka Chasni – declared Fattah.

However, with notice, they can prepare Desi-style. I had given notice, what did they have for us? Methi Gosht was suggested by Fattah. Had he looked at recent posts in Curry-Heute? Hector has had two bad experiences trying to have Methi Gosht this month, one in Prague, the other in Peterborough, and here I am in a Persian Restaurant.

Chicken was dismissed – I stick to Lamb or Fish. This struck a chord, Fattah informed me that they had just taken a delivery of Fish today, Fisch-Heute? A Fish Curry was mooted. Who would have which Curry? Fattah suggested we share. What is it with sharing? Is this becoming an acceptable custom? I asked for a Paratha (£2.50) to accompany, Fattah then listed other options. Dr. Stan would have a Spicy Vegetable Paratha (£3.00). We agreed to share a Starter – Fish Pakora – (£4.50).

The Waiter came to take the Order, he is from Bombay, an opperchancity for Hector to say he has been to India. Two Soft Drinks (£2.50) were ordered in addition to the above. Our Curry selections and the Parathas were not on the menu. For the record, Bier and wine were available.

Fish Pakora

The Portion was four decent-sized pieces of Fish in a Spicy Batter served with a Salad Garnish and a Dip. The Freshness of the Fish impressed immediately. The – whiteness – inspired me to guess this was – Haddock. The Spicy Coating complemented the Fish, this had full on Flavour. This was as good a Fish Pakora as I have ever encountered, a pity I had decided to share.

We were asked if we were ready for the Mains which is always appreciated.

The Bread arrived Quartered and in Baskets. Serving Bread this way loses the impact of – The Whole. I was glad to find a Layered and Flaky Paratha. The Spicy Vegetable Paratha had more Girth, Dr. Stan was pleased with this.

Methi Gosht

The Lamb was on-the-bone, this I had not expected. As Fatthah had said, with notice they can prepare – Desi-style. Fresh Coriander and Onion topped the Thick, Rich and Minimal Masala. Syboes are appearing everywhere presently. If all Chefs would adopt this instead of adding Capsicum, Hector would become a – Very Happy Curry Hound. The cooked in Herbs were strewn through the Masala. This is how I desire my Methi Gosht, a Masala with Methi, not Meat sitting in a Mush of Methi/Spinach.

This Curry had the appearance of – Perfection – so I decided to have the Fish Curry first.

Fish Curry

Dr. Stan had taken his share, three pieces of Fish was my allocation. Again I guessed – Haddock – sitting in quite a Soupy, Blended Masala. Finely chopped Green Chillies were mixed into the Masala, these hit hard from the first intake. The Spice Level was Magnificent, not OTT, but many would have found this demanding.

Ginger – I said aloud, Dr. Stan concurred.

There was a slight Sweetness, similar to that in Prawn Curry. The Seasoning was below what I look for, but perhaps more Salt would not have suited this particular Masala. This was a Powerful Curry. Given the nature of the Masala, it would have been better accompanied by (Vegetable) Rice. Three hours later Dr. Stan made virtually the same comment.

The Road of Bones

I was pleased to find – Sucky Bones – in the Masala with the Bone Marrow still in place. This always adds extra Flavour. The Masala itself appeared to be Tomato-based. I have to admit that I was initially struggling to taste the Methi Gosht after the Fish Curry, more Sparkling Water (£2.50) was ordered. This helped clean the palate.

There’s a hint of Yadgar – I observed. Yadgar have set the Standard in Glasgow for Flavoursome Masala.

More Spinach than Methi? – proffered Dr. Stan.

The Methi Gosht did not have the same – Kick – as the Fish Curry. I may have benefited by eating this Curry first. But, one keeps the best (sic) to the end.

Dr. Stan’s well chosen words:

I was surprised how spicy the Fish was, I thought it was the Lamb at first.

The Lamb was a Lamb Saag, wasn’t it? It was good, I enjoyed that.

The Bill

£28.00 The four Soft Drinks were Complimentary, thank you.

The Aftermath

The conversation continued:

Fattah confirmed that my observations were correct: the Haddock, the Tomato-based Masala. On telling him that I was surprised to be served Lamb on-the-bone he confirmed that this is only available with a day’s notice. He extolled the benefits of having Lamb Curry this way, but again repeated that this is not what the majority of Glaswegians seek. I hope that Curry-Heute can do its part in making people aware of what is available. Fattah told us of his Special Dishes – Dish of Day – on Facebook. Venison Curry is certainly something to look out for.

Once outside I made a point of looking at the door to the Takeaway. This still has – KoolBites – brand by which these premises were known pre – KoolBa.

£5.00 for a Pizza?  Why are people not queuing along Union Street?

I shall certainly be returning to KoolBa Union Street, I feel a good connection has been established here. Next time I shall give notice:

Please prepare me – Something Special – Desi-style – without Chicken or Capsicum.

The Menu

Update August 2020

KoolBa (Union Street) has gone, leaving the mother shop on Candleriggs.

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Glasgow – Namak Mandi – Expectations Fulfilled

Posted on August 25, 2018 by Hector

The last time Marg and Hector dined with The Carnoustie Two was in Praha earlier this month at the Indian Happy Tandoori. Having given – the big build up – the night was a virtual disaster. Last week in Peterborough I promised my fellow diners wonderful Methi Gosht at the Punjab Balti & Pizza House, we were given the wrong Curry, thrice. Was Hector’s reputation in tatters? At least Karahi Palace delivered the Perfect Karahi Gosht last night.

Two kilos of Namkeen Karahi (£23.98) were ordered last night. I also checked that Margie’s trainee Guide Dog would be welcome.

We arrived punctually. The Head Waiter was on the ball, he wanted the Dog to enter through the door to the extension. This required a key and a few moments of fumbling. Dr. Alasdair and Hector stood inside the extension watching the show.

Once settled, the Waitress who would look after us this evening, brought the Minimal Menu. She was clued in to the fact that we had ordered the Namkeen Karahi for four. A litre Bottle of Sparkling Water (£1.99) was ordered, this gave us time to consider Starters.

Marg spotted Nachos (£5.95), that this was on the Menu puzzled: Authentic Afghan Cuisine – it says at the top of the Menu. Dr. Alasdair recalled the Scottish Haddock served as a Starter on his visit to Yadgar Kebab House. Lahori Masala Fish (£9.99) was proposed, we were quorate. I started the Bread order: Chilli and Coriander Naan (£1.99), Margie a Peshwari Naan (£2.99) and Marg a Chapatti (£0.70). Dr. Alasdair asked what a Roghani Naan is (£1.50). The addition of Sesame Seeds was not off-putting, and it was so.

The arrival of a Modest Salad, Raita and a Chilli Dip suggested food was imminent.

Original Nachos

The Nachos were topped with Cheese, Red Chillies, Onions and Capsicum! There was a Chilli Dip to accompany. For once Hector could not complain about Green Peppers, Nachos may require these. As we ate I noticed that the Nachos had been served on an edible base, a good touch. The base may have been eaten in its entirety had the table been less bountiful.

Lahori Masala Fish

The Fish looked somewhat lonely on the plate even allowing for the Lemon Slices. Baked in Spice, there was a Crusty coating, how Dry would it be? The Fish was shared, not a lot of eating for a tenner, what is this with sharing?

Beneath the Crispy Crust was White Fish, Masala Fish. Any fears of – Dryness – were soon forgotten, the Flavour was full on. The accompanying Dips were put to good use.

The Waitress brought a Plain Naan. ? This was part of the Fish Dish. Maybe we would not have ordered three more and a Chapatti had we known this. The Naan was barely touched, we knew what was coming.

The remarks on the Lahori Masala Fish were all positive.

Alasdair – The Fish is lovely.

Margie – Very different but delicious.

Marg – Not too much meat on it.

Maybe more meat would have been better, or sharing with two. Who wanted Nachos?

One of the Waiters observed the debris, he must have thought this was the end of our meal. The – can I get you anything else – had to be dismissed. Our Waitress was doing a very fine job and had granted us a ten minute respite between courses. Only on our say did she go back to the counter to organise the delivery of the Namkeen Karahi.

It did take two staff to deliver our mass of food. The Naans were Large, Dr. Alasdair was straight into the Chilli and Coriander Naan knowing that if he didn’t help himself…

The Naans all looked the part, where was the Chapatti? Eventually Marg decided to ask. Minutes later a Wholemeal Chapatti was presented, more Bread, just what we did not need.

*

Namkeen Karahi (0.5kg)

The Fresh Coriander and Ginger Strips were the customary Toppings. Syboes are making guest appearances on nearly every outing presently. The four karahi were brimming with Meat. On my previous visits I have questioned the Quantity knowing full well what a half kilo of Lamb on-the-bone looks like, not tonight. Lamb, Salt, Pepper, (Chillies), the simplicity of a Namkeen Karahi. This was a first encounter for my fellow diners, Hector is well used to this Wonderful Dish which in reality is not – Curry. There was no Masala, just the Oil and Meat Juices collecting on the base of the karahi, enough to moisten and flavour the Naan.

So pale, so simple, yet try to recreate this.

The top pieces of Meat had cooled slightly, beneath all was – Hot. The Seasoning hit instantly, how could it not given the Ingredients? Everyone used the term – Peppery – to describe the experience. The full Flavour of the Lamb came across strongly. I made no further tasting notes, there was no need, this was a Karahi to remember.

The Ladies were defeated by the Quantity, who ordered the Nachos? Dr. Alasdair took care of Margie’s – surplus – Hector has other plans for Marg’s.

This cooked Lamb could solve the problem of burning a Tomato-based Masala. Time to try this once more.

Finally, the Waitress was efficient and never in our faces.

The Bill

£75.07 Compare this to Marg and Hector’s last Curry Night at Annaya’s (Helensburgh).

The Aftermath

Mein Host was thanked, he apologised for the delay in the bringing the Namkeen Karahi. I assured him it was we who had deliberately held up its arrival.

On the next block south is Al Sultan. They sell Qozi and Tashreeb, the non-Curry Kurdish Dishes first encountered at Kobane (Huddersfield). This venue will have to be investigated. As I have written previously, further evidence of Glasgow’s – Diversity.

Namak Mandi – Menu

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Glasgow – Karahi Palace – The Venerable Venue

Posted on August 24, 2018 by Hector

A Tale of Three Curry Houses

John contacted Hector earlier in the week to ask when the next visit to Karahi Palace (51 – 53 Nelson Street, Tradeston, Glasgow, G5 8DZ) would be. His introduction to Curry-Heute’s – Glasgow’s Top Rated – Curry Houses should continue.

Hector arranged to meet John at 20.15 after a day with – The Company – at the Drover’s Rest (Monkhill, Cumbria), Mags was not missing out on the opperchancity for an Aloo Gosht (£6.90).

This morning, en route to Central Station, I passed the premises which were once Shahed’s (City Centre). Rebranded as KoolBa Union Street (78 Union St, Glasgow G1 3QS), this I presumed to be the sister shop to the venue in Candleriggs, Merchant City. On the return to Glasgow this evening I could not resist popping in to investigate.

Calling Card in hand, I was quickly introduced to Fattah, Mein Host, who recognised the – Hector – moniker. KoolBa have been following Hector on Twitter for many years, not that there is much input from @curry_heute via that medium. I was keen to establish if this truly was a stand alone Restaurant, or if they would be following the unsavoury practice of – Chains – cooking their Base Curry centrally then shipping it out. I was assured all would be in order here, and was even invited to ask for anything and they would prepare it for me. Karahi Gosht on-the-bone, Desi-style, without the Ballast? Look below, this is the objective! We exchanged numbers, direct contact is now possible. With KoolBa Union Street open from 11.00 daily (12.00 – Sunday), this could be a very useful addition to the City Centre Curry scene.

Ayaz and Chef Rashid acknowledged Hector and Mags entering Karahi Palace. John texted to confirm he was on his way. The Order was placed, I was confident that John was coming for the Karahi Gosht (£7.90). How many Chapattis (£0.70)? I ordered four initially, Chapattis at Karahi Palace are more Substantial than the norm. I have seen John devour five Chapattis at a sitting. I very much doubted if that would be the case here.

John arrived by 20.30, took in the surroundings and ordered another Chapatti.

The upstairs was empty, a fact that continues to puzzle.

Aloo Gosht

I am convinced this Dish has evolved in the last year. The almost – Soupy – Masala has become much Thicker, the portion size seems larger on every visit. They are feeding Mags. As ever, Mags reminded us that this is the – Best Aloo Gosht served anywhere.

Hector might even try it some day.

*

Karahi Gosht

Topped with Fresh Coriander, Ginger Strips and Chopped Green Chillies, this was another – Meisterwerk – from Chef Rashid. The food was served – Hot – straight from the kitchen to the table, no dithering. The Meat was a combination of Lamb Chops and Ribs, as Tender as Lamb can be. There was enough Masala-mash to call this a – Curry, no more required.

Having endlessly praised the wonder of this Karahi Gosht, I shall leave it to John to describe his first enounter at Karahi Palace:

Equally the best to date, flavoursome, loved the sauce, and the ginger and coriander toppings.

The sauce had just the right consistency.

The large Chapattis were top notch. Large Chapattis have a better circumference to make cones.

For the record, John only managed two and a half Chapattis.

The Bill

£26.50

The Aftermath

There was further Curry business to be done tonight. The Carnoustie Two are visiting tomorrow, Yadgar Kebab House and Karahi Palace have been enjoyed, Namak Mandi was chosen as the next venue to impress. A few blocks from the Karahi Palace, this venue too will surely benefit when Barclay’s Bank comes to Tradeston.

On entering I was surprised to see Namak Mandi not stowed, then I noticed the new extension. They have knocked through to the premises on the north side giving oodles more space.

I remarked to Mein Host that he will become rich and famous, that went down well. The order for two kilos of Namkeen Karahi was placed for tomorrow evening at 20.00. I also checked that they would be happy to have a Guide Dog in training on their premises, sorted.

Posted in Namak Mandi, [Karahi Palace], [KoolBa Union Street] | Comments Off on Glasgow – Karahi Palace – The Venerable Venue

Peterborough – The Banyan Tree – Tasty Curry

Posted on August 23, 2018 by Hector

With two hours between checkout and the train back to Scotland, Hector took the opperchancity to revisit The Banyan Tree (53 Westgate, Peterborough, Cambridgeshire PE1 1QA England). It’s three years since my last visit, I have been busy exploring the Curry Houses of Millfield in the interim.

*

It had just gone noon as I entered, the same table in the front room was allocated, I found myself taking virtually the same photo again. The Two Course Lunch Menu (£10.00) was brought as well as the a la carte. Normally I avoid Lunchtime Menus due to the restricted choice and the portion size. The Bhuna Gosht impressed last time, today I would test their Lamb Rogan Josh. The description included Yoghurt and Fennel. Would this be the Creamier Rogan Josh that is becoming more commonplace, or have the Traditional Tomato-rich Masala? Pilau Rice would accompany.

For the Starter, the Patiyala Seekh was the best of the non-Veg, non-Chicken options. A bottle of Sparkling Water (£2.75) would complete the Order.

An incoming email from Ahmed in Pakistan arrived as I was making my choices. He had sent a link to an article on the origins of Karahi Gosht, Hector’s Favourite “Curry”.

The same Hostess was on duty, she remained as welcoming as before. The Order recorded, I engaged her in conversation with reference to Ahmed’s article. I had to get on my soapbox, the article stated clearly the Ingredients of a Genuine Karahi: no Onions and absolutely no Capsicum are included, yet the majority of venues serve a stir fry with this Ballast prominently on top. Mein Hostess mentioned her Ugandan background, it was from there that Cassava (Manioc) was taken to India. Momentarily we discussed the regional variations of Indian Cuisine.

Who took Capsicum?

Patiyala Seekh

This was a single Seekh Kebab halved served with a Salad Garnish. A Sweet Sauce was painted across the plate, a side pot of Yoghurt completed the presentation.

This Seekh Kebab had a decidedly different flavour from the usual, I looked up Patiyala, a city in Punjab, then noticed a link to The Banyan Tree. Papaya was probably what had created the new taste experience.

Rogan Josh

A sensible portion of Rice with Cumin Seeds accompanied the Rogan Josh. The reddish Blended Masala contained six very tender pieces of Meat. The Masala was not the Creamy interpretation but served in the Traditional style, which I prefer. If there was Tomato, it was lost in the blend.

The Spice Level was Moderate, this was a well seasoned Curry and so very tasty.

The Cumin Flavour came through from the Rice and added an extra dimension to the overall experience. Bread would not have achieved this, I had made the correct choice of accompaniment.

The Spice Level crept up as I ate, for a Lunchtime Curry this was indeed more than satisfactory.

How is your Curry? – asked Mein Hostess.

Tasty, thank you.

I’m in a restaurant proper, and so was experiencing a completely different level of service compared to the other night.

The Bill

£12.75 No price rise in three years.

The Aftermath

I went up to the counter to pay, Huawei in hand. I showed the review from my last visit. The Portuguese Waiter was fondly remembered. I have been to Portugal since then, albeit Madeira.

I should come here and dine a la carte, perhaps on arrival next year. Late at night, the Curry Cafes of Millfield have their charms.

OK, you have waited long enough, Dear Reader. Here is the link to the article found by Ahmed on Karahi Gosht.

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Peterborough – Embe2go – Marketplace Heroes

Posted on August 22, 2018 by Hector

Two days ago when I arrived in Peterborough, I planned to have Lunch at the Market next to the Travelodge. Hopefully Daniel at Viva Goa would have his splendid Fish Curry waiting. There wasn’t much sign of life at the Market on Monday afternoon.

Yesterday I realised Viva Goa has gone leaving Embe2go (1 Cattle Market Rd, Peterborough PE1 1RJ England) as the sole supplier of Curry at the Market. However, Hector was eating Thai Cuisine courtesy of Oakham Ales. The plan for a Noon Lunch today was to sample the Goat Curry advertised on the Board outide the market perimeter. On asking for this I was told it would be Mutton Curry (£5.00).

I also saw Moi Moi mentioned on a different Board, whilst not a fan of this Nigerian staple, it could mean the availability of West African Beef Stew, Spicier than many a Curry. More research is required.

Chatting with Mein Host, Nick, I asked what happened to Daniel at Viva Goa. Unfortunately he gave up some six months ago. No more Fish Curry for Hector?

Anyway, more about Embe2go: Nick told me – Embe – means – Mango – in Swahili. He used to have a restaurant called Mango, the rest is self evident.

Steve turned up just in time to have me double the Order.

The Bill

£10.00

As we waited Clive passed by, Paparazzo duty calling.

We were presented with Rice in a cardboard box, topped with Meat and Gravy. This had then been covered with Salad and Beans, something different. The cardboard box was a first, perhaps this is the way ahead given the present bad publicity plastic gets.

I cannot use the term – Masala – today as what Liquid there was soaked into the Rice before I had a chance to study it. The food was Hot, and well Seasoned, this had Hector won immediately. I saw seven to eight decent sized pieces of Meat which were reasonably Tender, but Chewy enough to stop me eating too quickly. Beans and Parsley in a Curry was a new experience, a different Texture, different Flavours.

Steve, facing the market stall, was summoned back up. He returned with a Supermarket-quality Naan. It had a piece missing and was going to be thrown out. Thanks, Nick.

Eventually I was left with some Meat and the moist Rice which had taken on the full Flavour of everything in the box. This was a Tasty Curry, perfect for this time of day.

The Aftermath

I showed Nick the photos of Daniel etc. from last year, he was happy to pose – at his spot. Hopefully Embe2go will continue to flourish, I can only imagine how tough it must be in the winter.

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