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.

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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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Peterborough – Desi Restaurant – The Return Visit

Posted on August 21, 2018 by Hector

After last night’s disappointing experience at the nearby Punjab Balti & Pizza House, Hector was determined to have his Methi Gosht. Lord Clive of Crawley and Steve joined Hector this evening in the taxi up to Millfield, our destination: Desi Restaurant (298 Lincoln Road, Millfield, Peterborough, PE1 2ND England).

I asked the taxi driver what his favourite venue was in this part of Peterborough. Lahore Tandoori Restaurant (539A Lincoln Rd, Peterborough PE1 2PB) was the reply, he offered to take us the couple of blocks beyond the Desi. Hector would stick to the original plan, that is one is for another year. I also asked about the Punjab Balti & Pizza House, he thought it had changed hands. That would explain a lot.

Once again, the first thing on the Menu which caught Hector’s eye was the 1kg of Lamb Handi on-the-bone (£18.00). Unfortunately, two hours notice was required. Tomorrow, anyone?

Balti Chicken Methi (£6.50) was on the Menu, not Lamb, not a problem last year. I would have to ask about the different prices for Paratha (£1.70) and Tandoori Paratha (£2.00). Steve had yet to declare his choices, Clive could not resist his usual – Dansak – this time a Chicken Dansak Balti (£6.00) with a Keema Paratha (£2.20).

Mein Host came to take the Order, the same Chap as last year who once worked in Cumbernauld (Scotland). Last year he advised that I should have a Keema Nan (£2.10) as their Paratha would turn out – Crispy. Tonight he said I should not have the Tandoori Paratha for the same reason, the (Plain) Paratha is what I desired. Steve was also up for the Methi Gosht variant accompanied by Pilau Rice (£2.00) and a Garlic Nan (£1.50). Somehow Clive was made aware that his Dansak came with Rice.

Hot plates were presented along with an impressive Salad and Dips. Hot plates for a Salad? The Curry arrived moments later.

Look at these Parathas!

Wow! – does not begin to describe them, and they were served – Whole – which makes such a difference. The Plain Paratha was – Piping Hot – and showed definite signs of Layering, it had Girth, was clearly Flaky, and the inner core revealed the – Swirl. The Keema Paratha was seriously Thick, it had to be opened to check the interior. The Meat, not in separate grains, was far from being pink, and not the horrible – Donner-like – Keema served at too many outlets. At this point Mein Host recalled that I had made such an examination last year. He suggested I had the Desi Special Nan (£3.10) which is no longer on the Menu, having been lost in the reprint. That Naan featured Cheese, the Portuguese customers apparently liked the Cheese. Hector order a Cheese Naan? Records show I had the Keema Nan.

Tonight’s Garlic Nan was served Quartered, which took the edge off the presentation.  Somehow Steve became more interested in my Paratha than his own Naan.

Lamb Methi Balti

This was a worthy Methi Gosht, featuring a wonderfully Thick Masala and the Herb content highly visible: the Fresh Coriander on top, the Methi mixed through. Tomato also protruded from the Masala. This Lamb Methi Balti was served – Hot-Hot – not left to sit and cool. The – Kick – was instantaneous, the Seasoning was not there initially but grew on the palate as I worked my way through. What looked like stray strips of Capsicum were encountered, no, these were Large Green Chillies cut into very fine strips, relief.

The Meat was cut – Small, and whilst Tender, the right amount of chewing was required. The Flavour from the Meat was not full on but Paratha just kept adding to create a Great Curry.

From the start, Steve was impressed: Mmm…mmm…aha. 

Does he think he’s Dr. Stan?

I don’t know how they get that burst of flavour without the chillies, this is **** good – he continued.


Finally: That was a tremendous Curry, Spicy, in your face, the whole thing…

Chicken Dansak Balti

Exciting – said Clive from the off – Oo-agh – what is it with the noises tonight?
Well he asked if I wanted it spicy and he delivered it.

My tongue is throbbing, and my gums… in a good way.

Quite impressive.

Back to the Parathas

There was enough for Steve to have a sample, having attempted making them himself, he remarked on how much Butter must have been added to each Layer as it was prepared.  This Paratha was simply Magnificent.

I’ve had some stuffed Paratha, this is the most stuffed yet – was Clive’s observation on his Keema Paratha.

I asked Mein Host why so many venues serve such poor Parathas. He suggested they buy in Frozen Parathas. That would explain everything.

The Bill

£27.40        Lamb was charged at the same price as Chicken, quite unusual these days.

The Aftermath

At the adjacent table a group had just finished their Lamb Chops. That was all they had ordered.
They leave the rim on them – I was told.  We must try these next time, but then there’s the Handi to consider also. It looks like Desi Restaurant is now firmly on the Curry-Heute radar.

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Peterborough – Punjab Balti & Pizza House – Get Your Act Together

Posted on August 20, 2018 by Hector

Three nights in Peterborough, the home of Oakham Ales, an opperchancity to update all matters – Curry. Dr. Stan, Steve and Howard joined Hector at the Punjab Balti & Pizza House (298 Lincoln Road, Millfield, Peterborough PE1 2UL) aka New Punjab Balti House. The Curry here has impressed on previous visits, the Flavours very much in the Bradford style.

We arrived just after 22.00, the Local Chaps who would normally be inside were sitting outside with Mein Host on this very warm evening. We would have the place to ourselves. Hector highly recommended the Balti Lamb Methi (£6.90), Dr. Stan and Howard were up for this. Steve chose a straightforward Meat Curry (£5.70) with Pilao Rice (£2.20). This venue helped define – the Perfect Paratha – Soft, Flaky, Layers. Paratha (£1.70), the perfect accompaniment for a Balti Lamb Methi.

We must all have been hungry, Starters were discussed. Steve desired a Mixed Kebab (£4.30). Lamb Chops, 8 pieces (£8.00). The number of Chops was given, a positive. I liked the value, assuming Micro-Chops would not appear. Eight Chops, three of us sharing, Hector was determined not to be left with two Chops, again.

The Chap who was manning the phone stepped out from behind the counter to take the Order. I asked if we could have – Nine Chops – not a problem. Tonight I fancied my Curry with a – Kick.

Can I have my Balti Lamb Methi Spicy please?

Dr. Stan and Howard would have theirs – less so. I then confirmed we wished Desi/Apna-style.

A Jug of Tap Water was our chosen refreshment.

The Lamb Chops arrived, eight pieces, so much for giving the customer what they want. The Chops were Small but still felt like good value. There was a Yoghurt coating which acted as a barrier. The Chops were not – cremated – as I like them but were suitably Spiced. There was a customary – Mmmm – from Dr. Stan. Howard fell on his sword and thus Hector had his third Chop. Thank you, Howard.

 The Mixed Kebab had a pair of Seekh Kebabs plus Chicken Tikka and ?

There was no Lamb Chop included which initially puzzled, but a Chop is not a Kebap I suppose. Steve took care of his Starter in good time:

Very good tasty, I thought there would be bread with it, but didn’t need it.

Hot plates were brought to the table at 22.50. As ever, Hector planned to eat from whatever receptacle the Lamb Methi Gosht would be served in.

Meat Curry

The Meat Curry was served in a karahi topped with Fresh Coriander. The Meat looked plentiful, the Masala was decidedly – Oily. Steve enjoyed his Curry:

Exactly what I what I asked for, … no bells and whistles.

Balti Lamb Methi

The Balti Lamb Methi was served in a karahi topped with Fresh Coriander. The Meat looked plentiful, the Masala was decidedly – Oily. I think I’ve just written that. What was the difference between this and Steve’s Meat Curry? This most certainly not the Methi Gosht I have enjoyed here in previous years, a change of Chef?

Hector was not smiling for long. There was far too much Oil, no Herb infusion and most importantly no sign of Methi. The Spice Level was as hoped for, however, the Seasoning was non-existent.

I assured my fellow diners that I have previously described what was served here as being on a par with Bradford. This was not, the intensity of Flavour was simply not there.

Very nondescript – said Dr. Stan, Howard concurred:

The lamb had flavour, the background was nondescript.

The still reliable Huawei was called into action, a photo of last year’s offering side by side with this evening’s. Night and Day.

This was not the end of Hector’s displeasure. The Paratha was too Oily, and was not Flaky. Has the Bread Chef gone too?

The Tap Water was the only thing that did not disappoint.

There were questions which had to be answered. The Waiter was summoned and the photographic evidence shown. There was no reaction. I had to make my point again, I felt I was getting nowhere.

The Waiter then admitted that we had been given – Lamb Karahi – not the Lamb Balti Methi we had asked for. Really? Why? No answer.

The Bill

£42.00 Some scribbling showed an adjustment. It could have been over £50.00. I pointed to the piece of paper:

Well?

The lack of comment, communication, confounded the moment.

*

The Aftermath

I approached the counter and told the Chap that tonight’s debacle would be written up on Curry-Heute. I was also keen to establish why the Paratha was not up to the previous standard. Hector has a particular connection with the Punjab Balti & Pizza House via Google Maps on this matter. A photo of their – Perfect Paratha – is my most viewed on that medium, just the 213,155 so far.

I asked who was responsible for tonight’s Bread, there was no answer.

Why should I ever return here? – I put to the Chap.

Give us another chance? – was his diffident reply before he retreated to the kitchen, never to show his face again. I was trying to establish if there was a Chef capable of making a proper Paratha, I had to give up. Meanwhile, Mein Host remained outside, uninvolved. Who cares?

Dr. Stan had arranged a taxi, Hector was summoned.

This venue was on the cusp of being added to – Hector’s Recommended Curry Houses – time will tell if I ever  return.

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Helensburgh – Annaya’s Grill House – Annaya’s Comes of Age

Posted on August 18, 2018 by Hector

Hector found himself in Helensburgh this afternoon supporting Marg at the F.P.’s Hockey Match. Alan must have been psychic, he texted on Wednesday in the off chance we were free today. Curry with Alan and Tracy, it has been a while. Alan mooted Annaya’s Grill House (80-82 West Princes St., Helensburgh, G84 8XD). My contacts in Helensburgh assure me that this is very much the place to go. Hector has made only four visits since they opened at the end of 2014, three of those were in 2015, the year Hector retired. Helensburgh, my third time here this week.

Before meeting up, I passed the Akash. Sadly the premises remain empty, I would suggest that nobody should touch this as the locus for a Curry House, it hasn’t brought any long-term luck since I first set foot in Helensburgh in 1981. Who even remembers – Sangam?

Alan made the booking at Annaya’s for 20.30, we were punctual. Every table was, occupied, a quick glance, there was no obvious group about to finish. Mein Host, Zak, who Hector met back in 2015 is now behind the scenes in the kitchen, the discrete Takeaway is doing good business. We were greeted by Rocky who I recalled from my most recent visit earlier this year.

We’ll put in an extra table – he promised as we took the seats at the doorway.

Within seconds a table for four was assembled adjacent to the Bar. This was like something from a Hollywood movie. As soon as we were seated, Alan drew the attention of the Drinks Waitress, he was keen to get the Lamb Chops ordered (£6.50). As a regular here, he knows how long they can take when Annaya’s is this busy. Three portions, three Chops in each, Hector would lose out, Marg would pilfer one. What is this with sharing?

There was no Strongbow, Rocky offered to send for some, Alan accepted the Peacock Cider (£4.25). I was assured that this 500ml Bottle was way better value than the Cider served at the rival Curry House in Helensburgh. We were out – to dine – so this became Hector’s tipple too. A small Bottle of Cobra (£3.75) for Tracy and a small Sparkling Water (£2.25) for Marg. No large Bottles of Sparkling Water were available, two hours later I was sure I spotted some. So it goes.

Alan had told me earlier that I would be having Lamb Methi on-the-bone with Brown Rice.

A new Menu? – I asked.

The Special Menu.

How can you be sure it will be there?

It always is.

The Special Menu evidently does change, this was not available back in March.

Lamb Chops followed by Methi Gosht on-the-bone, Hector was already in a good place. It has been a while since I indulged to this extent.

Tracy enquired about the availability of Chicken Tikka Methi (£11.95), not on the Board or the Menu. Success, flexibility, is this not how it should be? Marg liked the description of the Hurry Curry Lamb (£9.50) in which – fresh green vegetables, herbs and spices – would feature.

Rocky came to take the Order.

Two Desi Lamb Methi Gosht – he said as he wrote it down. Desi – I like – Desi. He confirmed the – Brown Rice – as Basmati Dham Pilau Rice (£2.95). He announced – Dham (Dum) – means steamed…. as in Dum Pukht, an Afghan Dish – Hector added, oh so knowledgeably.

Alan evidently thought one Rice was enough and so I asked for a Chilli and Coriander Naan (£3.50) to which Tracy added a Garlic and Coriander Naan (£3.50). Marg would have her customary Chapatti (£0.90). Somehow I noted three being ordered. My introduction of a Naan may have changed Alan and Tracy’s plans.

On asking for the Hurry Curry Lamb, Rocky suggested Marg try the Maliadar Sagg (£11.95) instead. Did I hear – Creamy? That was enough to swing it. Marg was offered on-the-bone or Boneless. She chose – Boneless – then explained to – The Company – that although she knows on-the-bone has much more Flavour, she does not like having to pick up the Meat to eat it (properly).

Can we have the Bread whole please? – asked Alan who like Hector knows that Bread loses its impact when served in smaller pieces. Breaking Bread, an ancient ritual.

And no Capsicum, anywhere, please – said Hector putting in his tuppence worth.

Rocky came back for a quiet word, he wanted to verify my Naan – Chilli and Coriander. My turn to explain to those assembled that I presently find that Garlic tends to dominate when pasted all over a Naan, interfering with the actual taste of the Curry.

Three plates of Chops arrived with four Dips, this time all the Chops were equal, no tiddlers. Marg took one and the Salad. Oh to have three, or four. Check the price, restraint was required. The Chops had been suitably cremated yet retained the required lusciousness. No pink, undercooked, meat here. It has been a long, long time.

The Chops were not up to usual standard – Alan commented later.

Maybe three is too many?

Marg’s perspective was different:

The Lamb Chops were really good, I felt one was enough.

All very strange.

We had time to digest the Chops before the Mains.

At 21.13, four very hot plates were brought to the table. A different chap wheeled the array of food to the table. Lids on the Mains momentarily concealed the contents, no peeking.

The Naans arrived in baskets, they had been quartered, why?

Chilli and Coriander – was the proclamation for the Naan placed before me. This one was wet and shiny, Garlic. I had specifically asked for no Garlic. There was an offer to change it, but that would have held up the meal. Stick with what we have. Tracy was keen to try mine. It was then we realised that the – Dry – Naan may have been the Chilli and Coriander Naan. I saw no Chillies. Confused? We all were. We swopped Naans, no more Garlic for Hector. Yay!

Basmati Dham Pilau Rice

The portion size did not appear to be much, however, when it was shared out there was enough for those who desired it, just. Green Beans, Carrots and Chickpeas were present, which would complement the Meat and Masalas. I would have this again.

Methi Gosht

Dark, Rich, Thick, I have been missing this. Syboes are everywhere these days.  The Herb-rich Masala had me won in an instant. Knowing how much they like to serve Spinach here, I would like to know ratio of Spinach to Methi.

Only two bones were encountered, so a decent Meat Portion then. Somehow the Meat was Tender but firm. I encountered my first Cumin Seeds in weeks. There was the sense of Spice, Rocky offered more Chillies. In an instant, some slices of the Large Green Chillies were placed on the table. Now we had no excuse to complain about any lack of a – Kick, though I will state that the Seasoning was below that which makes the perfect – Methi Gosht. Still, it’s good to be home.

I did not establish how often Alan has ordered Methi Gosht at Annaya’s, he certainly enjoyed it:

Wonderful, it’s better than anything you would get in the likes of the Ashoka in Glasgow..

The Ashoka of the Harlequin Chain was Alan’s happy hunting ground for many a year.

Chicken Tikka Methi

When the Mains arrived, Alan and Tracy were not sure which was the Chicken Curry, the Masalas were identical. Tracy confirmed what lay before her was Chicken, did we have two Chicken Dishes? Hector is being surrounded by much confusion in recent times.

Tracy’s verdict:

Two thumbs – I loved it, hence the doggy bag.

Maliadar Sagg

Behold a Creamy Curry with Spinach, and neither in excess. This looked like many a Curry I have served to Marg having defrosted my own leftover Methi Gosht and added Cream to make something different.

A lovely change, with good flavour – said Marg. I enjoyed the creaminess. There was quite a bit of chunky onion, but that was OK, a Good Curry with plenty of flavour.

As ever, Marg could not finish her meal, a Lamb Chop too many? The customary Hector Soupçon was offered but declined. Hector was still eating, what was on this side of the table was a maximum.

Marg ordered a – Micro Doggy Bag – and was asking about Coffee.

A Cafe Latte, extra hot, was ordered. We were advised that the Espresso machine was – kaput, Black coffees were offered, more Peacock Cider please.

The Bill

£111.65 The – Bar – element £30.50, a big improvement on our last visit. Rocky clarified the cost of the Mains on the Board: Lamb £12.95, Chicken £11.95.

The Aftermath

After 22.30, the place was quite empty, we had the Opperchancity to chat with Rocky. I had to ask about Yousaf who served us last time. It was he who suggested I try Namak Mandi (Glasgow). What a revelation that has proved to be. Yousaf now works at Adams Airdrie (1 Broomknoll St, Airdrie ML6 6BN), an American-style Diner, not a Curry House then?

Decision Time

This is the fifth review of Annaya’s Grill House on Curry-Heute. It is time to consider adding this venue to – Hector’s Recommended Curry Houses. Lamb Chops, Lamb served on-the-bone, Methi Gosht, it is time.

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