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.

Posted in Desi Restaurant | Comments Off on Peterborough – Desi Restaurant – The Return Visit

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.

Posted in New Punjab Balti House /Punjab Balti & Pizza House | Comments Off on Peterborough – Punjab Balti & Pizza House – Get Your Act Together

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.

Posted in Annaya's Indian (Grill House) | Comments Off on Helensburgh – Annaya’s Grill House – Annaya’s Comes of Age

Loanhead – The Radhuni – By Invitation

Posted on August 12, 2018 by Hector

It is – The Glorious Twelfth – Hector and Marg are dining at The Radhuni (93 Clerk St, Loanhead EH20 9RE Scotland) in the east of Scotland. In the aftermath of the 2018 Scottish Curry Awards, Scott of – Hotels PR – contacted Hector, an invitation to visit and review The Radhuni was forthcoming. The Chef, Ashok Ram, had just won Chef of the Year (Industry Choice). This is not to be confused with Taj Tandoori (Prestwick) who won Chef of the Year (Voter’s Choice) and was the locus of Hector’s last Scottish Curry a mere week ago. Who wins Awards?

Hector unashamedly favours the Punjabi Cuisine served in the West of Scotland, Hector’s Hinterland. To be invited by Scott to review a Bangladeshi Restaurant in the east of Scotland was brave, to say the least.

Our booking at The Radhuni was for 18.00. Having to avoid Glasgow’s city centre due to the Cycling, part of the ongoing European Championships, meant using the M8 just as the football traffic was building up around Ibrox. We arrived at 18.20. The final stretch from the Edinburgh Bypass was quite familiar, Marg and Hector were here last year when we finally got around to visiting the now – World Famous – Rosslyn Chapel which is only minutes from Loanhead.

The exterior of The Radhuni gives little clue as to what lies behind the modest shop frontage. Even as we passed the reception area for Takeaways and approached the Bar, I was still not prepared for what lay beyond. We were greeted by the Head Waiter who thankfully was expecting us and were led into the Restaurant proper. The room adjacent to the Bar is large and spacious. This gives way to the – Party Room – which is also in two parts. The far end was occupied by a group, here to celebrate Ian’s Birthday. There was the ritual cake. Happy Birthday, Ian.

We were shown to a small table in the main dining area, the tables around the wall were quite close to each other, however, there were also tables mid-room, this was as spacious a Restaurant as I have encountered. With tablecloths and place settings, this was a Pukka venue, quite different from the venues I usually frequent in the West. We were here – to dine, three other sets of Diners were also present.

The Menus were brought and the Drinks Order taken. As is our preference, a Large Bottle of Sparkling Water was ordered. We began to study the very long Menu, one wonders how a Restaurant can sustain this number of Dishes and the fresh ingredients required. Lamb Chops were not on the Menu which was surprising given the number of Tandoori options. I made the decision to forgo Starters and share a Vegetable Side, Aloo Gobi Massalam (£4.50). What is this with sharing? The offer of Poppadoms etc was declined, they can needlessly take the edge off the appetite.

The Lamb Main Courses are all – Boneless – there was no mention of – Desi/Apna, proof if required that The Radhuni is a Mainstream Bangladeshi Restaurant. Marg and I both spotted the Rogan Fish (£10.25) at the same instant. Marg knew I would have to order this. Outstanding Fish Curry is hard to get in the West of Scotland, I could not pass on the possibility. And after the debacle of – was it a Bhuna or a Rogan Josh? – at the Happy Indian Tandoor (Praha) two nights ago, I was keen to once again sample the Curry which was a Hector staple for so many years. A Fish – Rogan Josh – this would be a first.

Marg waded through the long list. The penultimate Curry in – The Radhuni Specialities – was Shatkora Lamb (£9.95), this too was something different.

Marg was set to order her now customary solitary Chapatti (£1.60), however, I persuaded her to adopt our usual system of sharing Bread and Rice. With the Vegetable Side there was no need for exotic Rice, Boiled (£2.95) would suffice, plus a Paratha (£3.50).

Until this point, Habibur Khan, Mein Host, had been busy in the kitchen where he works on a Sunday. With the the formalities completed, I had to ask him about the ingredients in the Fish Rogan. Pimento – was mentioned first in the given description of this Curry. I asked whether these were closer to Capsicum or Chillies. The answer surprised – dried Italian Tomatoes. I would take the risk, hopefully I would avoid – The Dreaded Capsicum.

It was the Waitress who took our Order. Knowing we were here – by invitation – I suspect she was bemused by our restraint.

We like to order what we think we can eat.
No wastage – was her reply.

With no Poppadoms or Starters accepted we knew we were in for the long wait, hopefully. There was time to take in the surroundings and glimpse at what – les autres – were having. A metal tray with three subdivisions is how the Dishes were presented. I saw a Naan, this looked – Perfect – puffed edges, burnt bits, Large enough to share, a proper Naan.

A full forty minutes had passed when Hot Plates were brought to the table. This was a respectable amount of time, how many venues when it’s this quiet, serve Curry in an instant?

The Waiter who brings the food wheeled out a trolley with the three karahi and the Rice. Watercress was the garnish on all three, as I have come to realise, one should never take Fresh Coriander and Ginger Strips for granted. The Paratha arrived moments later.

The Paratha was poor. The given description said – layered – there was not much evidence here. Layered, Flaky, the Spiral – the three parameters Hector looks for in the Perfect Paratha as featured most recently at Banana Leaf (Glasgow). Today’s Paratha resembled a – Tatty Scone. Compared to the Naan, this was decidedly – Small. I should have asked for a Chilli and Coriander Naan.

We shared the Boiled Rice, a very Modest Portion, there was enough to share given that we had the Bread.

*

*

*

Rogan Fish

I saw no garnish of – spicy fried tomatoes.  The decent sized pieces of Fish, possibly River Cobbler – Basa were shrouded in a blended Masala. The appearance was very much that of a – Mainstream Curry. There was a sufficient Quantity of Fish which retained its integrity throughout the eating. It is the tendency of Fish to flake whilst cooking which puts many Chefs off presenting a Fish Curry, I have been told. The Masala was quite Viscous and was Tomato-rich. Many venues across the Continent now interpret Rogan Josh as being a Creamy Curry, thankfully Chef Ram retained the tradition of Tomato.

The Flavour of the Fish came across as soon as I started eating which was a good sign. The Spice Level was not demanding, the Seasoning was below that which I seek thus other Flavours did not emerge from the Masala. Strands of Green Capsicum, the – Dreaded Green Mush – were encountered and cast aside. One day Hector will have his way and this – alien ingredient – will be banished from all Curry Houses.

The Fish Rogan was pleasant to eat, enjoyable, and remarkably light. I wouldn’t rush back to Loanhead to have this again, however, later in the Menu (below) was – Garlic Fish – the description of which now intrigues. How many Herbs? Which Herbs? Would Hector have his Methi?

Aloo Gobi

This was a good helping of well cooked Cauliflower and Potato. Syboes had found their way in too. The Masala was Thinner compared to the Fish Rogan and thankfully was not excessive. There was an impressive ratio of Vegetable to Masala.

The Spice Level was once again – Moderate, the Seasoning was also down. Chef was taking no risks. This Side Dish did its job providing an – Interesting Diversity – from the Fish and Masala that was the – Fish Rogan.

Shatkora Lamb

As soon as it arrived, I knew Marg had made the better choice. The Brown, blended Masala appeared to have Yoghurt added to give a slight Creaminess. Marg loves a Creamy Curry, Hector prefers the hint that was here.
Marg did not count the pieces of Meat, training required here, but confirmed it was Substantial. The – rinds of Bangladeshi citric fruit – (Lemon?) were easily spotted, a feature that brought this Curry its distinctiveness.

Lovely citrus, earthy, very tender Lamb – said Marg who was clearly enjoying her Shatkora Lamb.

The Quantity eventually beat Marg so a final Soupçon came my way. The huge Citrus Blast hit immediately, this Curry most certainly had Flavour. The meat gave off its distinctive Lamb Flavour, but not that of the Curry. If I was ordering Shatkora Lamb I would have asked for it to be served a tad more Spicy. Still, this Dish stood out from our choice of three.

The Waiter who brought the food came to clear up. He could help but notice two empty plates (Capsicum excepted) and three shiny karahi.

I will still ask how was everything? – gesturing to empty plates and serving dishes.

Our satisfaction was expressed. Marg remarked that she did not feel stuffed at the end, – content – was her final word on the meal.

Dessert was declined, though Marg did order an – extra hot – Cafe Latte (£2.50). The Waitress brought the Coffee which was as asked for.

The Aftermath

As Marg finished her Coffee so I went back into – Hector mode – once again and photographed the – Chef of the Year Award. The Waitress then led us to the rear of the premises, she was keen to show us what lay beyond the back door.

*

I had guessed a car park when I first saw the back door. I was surprised to see raised decking with five tables. One assumes they have made good use of this over the summer, perfect for those who need to make visits outside.

Back in the Restaurant I showed the Waitress and the Head Waiter the Calling Card. We then discussed the regional variations in Curry throughout the UK. India was mentioned and the extent to which the UK has possibly influenced what appears on the Menu across the subcontinent.

My thanks to Habibur and his staff for looking after us so well, and to Scott at – Hotels PR – for arranging this visit.

The people of Loanhead are fortunate in having The Radhuni on their doorstep. It would take many visits to do their Menu justice. The Menu at The Rajhuni is so extensive that, for once on Curry-Heute, this is shown in its entirety.

Posted in The Radhuni | 1 Comment

Glasgow – A Southside Update

Posted on August 11, 2018 by Hector

Curryspondent Ed has been busy finding out what is going on in and around Allison Street. Here is a recent email:

I asked in the next door Asian grocers about the demise of the Lasani Grill. The owner said that a fire broke out after the Grill had closed, and the emergency services broke in and put out the fire without any casualties. Greengrocer seemed to think that they were not insured.

So I do not know if it will re-open. If the progress with Kebabish is anything to go by then holding one’s breath may not be a wise option.

Spoke to the guy that owns the Sheerin Palace, when asked why they do not do a menu. He said he just cooks what he wants when he wants.

I still think their Nihari is the best in Glasgow, not really suitable for this weather, as it’s a winter breakfast staple in the cold Northern parts (Punjab and Kashmir).

Hope you are well and keeping up the good work

Cheers

Ed

Posted in Odds and Sods | Comments Off on Glasgow – A Southside Update

Praha – An Update on the Prague Curry Scene – 2018

Posted on August 11, 2018 by Hector

When Hector had his first Praha Curry back in 2006, there was only a handful of Curry Houses to choose from. In 2012, once Curry-Heute was underway, Marg and Hector went to Indian Jewel. A return there is long overdue.

In the last couple of years, Mailsi – Pakistani Restaurant and Curry House have impressed, but not enough to have me recommend them, yet. In 2017, Indian Happy Tandoori most certainly had the – Wow! – factor but on the second visit did not live up to expectation. Chef has gone?

During four days in Praha in 2018, I found four venues I had not encountered previously. On Tram 9 I kept passing Al Karim (11 Jindrišská Nové Mesto Praha 1 110 00, Czechia) north-east of Vaclavaske Namesti from Mustek. They apparently charge by weight which to me is how all Curry should be sold.

South-east of Mustek, is an arcade housing Amritsar Mail (Vodickova 701/34, 110 00 Nové Mesto, Czechia). I was able to take photos of the most interesting parts of their Menu.(below)

Alighting at the Jiriho Podebrad Metro Station en route to BeerGeek (same block), I encountered the sign pointing to the Sri Lankan Curry House (U Vodárny 10, 130 00 Praha 3, Czechia). This could be worth investigating in the hope that all the Curry does not contain – Coconut.

*

Finally, from Tram 15 I spotted Himalaya Indian Restaurant (Soukenická 2, 110 00 Petrská ctvrt, Praha, Czechia).

All of these venues are open from late morning which makes them perfect for Hector’s preferred eating time of early/mid afternoon.

Such is the number of Curry Houses in Praha, it is going to take many visits to get round them all.

Amritsar Mail – Menu extracts

Posted in Amritsar Mail, Sri Lankan Curry House, Himalaya Indian Restaurant, [Al Karim] | Comments Off on Praha – An Update on the Prague Curry Scene – 2018

Praha – Indian Happy Tandoor – Not Tonight

Posted on August 10, 2018 by Hector

What a difference a year makes

In January last year, Steve and Hector dined at Indian Happy Tandoor (Zenklova 232, 198 00 Praha 8, Ceská republika), the Curry was outstanding, the Lamb which we deduced had been marinaded in Vinegar was the Best I have ever tasted in Europe, Indian Mango (München) aside. The aftermath of the meal lives long in the memory, Mein Host went out of his way to ensure we had an experience to remember.

Our last night in Praha had to be Special therefore Curry was mandatory. Indian Happy Tandoor was deemed the place to go. The walk down from Kobylisy Metro Station was a bit further than I remembered, it was daylight this time. We entered just before 20.00 to find two sets of Diners. The same table as last time was free, Hector sat in – his spot. The Waiter asked where we were from, he had remembered me. I had the still reliable Huawei cued to show the posting from last time. I asked if Mein Host was here this evening.

Menus were provided, the Waiter apologised for not having a Menu in English. I assured him this would make little difference, the language of Curry is International. Drinks were taken care of, four 250ml Bottles of Sparkling Water (25 Kc). He asked how much longer we were in Czechia. I told him this was our last night and I had kept the best (Restaurant) to the end. This was appreciated.

Dr. Alasdair would follow Hector’s lead and have something in Lamb. The Jehneci (Lamb) Bhuna (235 Kc) is what impressed last time, – The Curry-Heute Test – would come into play, could they reproduce this to the same standard? I was disappointed to see – NE – beside the (Plain) Paratha, in fact this was quite a feature of the Menu this evening, many Dishes were – not available – including Karahi.

A few minutes later Mein Host came over and recalled that I was here with a friend and they had plied us with alcohol. Alcohol, in Praha? He fetched a pot of Herb Liqueur and four shot glasses. And so the Party began.

How many times have you been here? – asked Dr. Alasdair.

Just the once.

The Waiter came to take the Order. I had a Paratha (Aloo) bramborava (75 Kc) as a fallback for the Plain Paratha. I asked for my Jehneci Bhuna without – Paprikou. Marg could not resist opting for her Favourite Curry – Butter Chicken (195 Kc). The Waiter informed us that only Chapattis (45 Kc) were available, no other Bread. Marg had already mooted Rice. We had to ask for translations: two portions of Ryze (Mushroom) zampionova (75 Kc). Margie mention Rogon Josh, Dr. Alasdair said this is what he was going to order so she changed to Chicken Jalfrasie (205 Kc?). (I assume the second listed Curry in each list is Chicken after Vegetable and before Lamb.) Dr. Alasdair’s Rogon Josh would be Lamb (235 Kc). The Carnoustie Two – took the Chapatti option.
I had a notion for Aloo Gobi (155 Kc) and so asked where it was in the Menu. It was there listed as – Aloo Gobi. The Waiter was concerned that I would be able to eat all this, I assured him the Aloo Gobi was – to share. People do this.

Mein Host then suggested that he cook – something special – for us that was not on the Menu, with our choice of Meat and Rice. Whilst this would have suited – The Chaps – the Ladies could have ended up with something they could not have managed. Next time, if the offer is repeated.

The two Chapattis arrived first, both Quartered and very shiny, Butter Chapattis. Dr. Alasdair saw the size and predicted another may have to be ordered. One assumed the rest of the Order would be imminent, not the case. The Chapattis were cooling, any – Hot – edge they may have had, lost.

Quite a few minutes passed before the Waiter emerged from the kitchen with an armful of Curry. This was markedly different from last year when Mein Host brought a trolley to the table and finished the serving on a portable cooker. The Aloo Gobi was placed mid table, this was plentiful. Three further Mains and two portions of Mushroom Rice were distributed. Where was the Rogon Josh? We were a Main Course short. The Waiter looked puzzled – Rogon Josh? Had it even been recorded?

Until this moment everything at Indian Happy Tandoori had been all smiles. This was a major cock-up, Dr. Alasdair was far from amused. Hector had promised a memorable meal, this is not what was intended. What does one do in such circumstances? The Aloo Gobi was there, how cold would the Chapatti be by the time a Rogon Josh was put together? Would they rush it? There was no good outcome from this point onwards. This was the end of our – Happy – experience. Yesterday at Restaurant Dacicky (Kutna Hora) one Dish never appeared. Last night at BeerGeek (Praha), after asking three times about the progress of our food, the Waiter came over to apologise, he had forgotten to place the order.

Mushroom Rice

Hector writes often about Rice portions that are ridiculously – Large. This was as modest a Rice Portion as I have encountered. The uniformity of the sliced Mushrooms suggested they were tinned, not impressive.

Jehneci (Lamb) Bhuna (?)

This was topped with sliced Tomato, beneath was a Tomato-rich Masala. There was far too much Masala for a Bhuna, was this actually the Rogon Josh? This did not cheer up Dr. Alasdair, I had to stop my decanting. We agreed to start on the Aloo Gobi and see if the missing Curry would turn up quickly. From the little I had sampled, it was already obvious that the Lamb had not been marinated as last year, only the Flavour of the Lamb was coming across. Both Spice and Flavour were lacking.

This is nothing like what came last year – I announced to my fellow Diners. I suspect they have lost their Chef. This might also explain the number of Menu items which were marked – NE.

Aloo Gobi

Topped with minimal Fresh Coriander, there was both an appreciable Shorva around the periphery of the karahi plus a half-formed Masala of Onion and Tomato covering the Potato and Cauliflower. The Dish had been served – Hot-Hot. I had a mouthful when Mein Host came over to check all was well. Once I managed to swallow, I told him we were still missing a Curry. One hopes he went to the kitchen to kick ass.
The Vegetables were well cooked, there was nothing particular to get excited about in terms of Spice or Flavour. This was Ballast on our table.
Marg thought it too similar to her Curry:

Watery – she said. It shouldn’t have been.Butter Chicken

This was Butter Chicken? The Masala was a Shorva and bore no resemblance to a Butter Masala. Marg knows her Butter Chicken, this was not up to standard. I shall question again if this was actually – Butter Chicken.

Quite tomatoey and salty – said Marg – it’s normally more creamy, this was more like a gravy.

Not a – Butter Chicken – then, this was too – Soup-like.

Chicken Jalfrasie

The obvious difference between the Jalfrasie and the Butter Chicken was the strips of Capsicum and Ginger on top. Were they there in order to differentiate at the point of serving? If so then this is even more of a concern. I do not recall ordering a Jalfrezi in this century. Fresh Chillies, Onion and Tomatoes – is what defines a Jalfrezi, usually in marinated Meat. Ironically, this description is closer to my Bhuna served here last year.

Quite watery – was Margie’s first comment. She ate on, I was quite surprised by her verdict at the end:

Beautifully flavoured, a light dish with Chicken, tingly. A lovely Curry. I prefer my Chapattis without Butter.

So far: Butter where it was not required, no Butter where it was.

Rogon Josh

Dr. Alasdair’s Rogon Josh eventually arrived, sheepishly, it looked nothing like my Curry, and closer to the Bhuna from last year. This Rogon Josh #2 had a Darker, Thicker Masala. There was also appreciably less Masala, closer to a Bhuna. Was this the Bhuna I had ordered? Carrots, Ginger Strips and Cardamom were mixed through the Melange. These were not in – Bhuna / Rogan Josh #1. This looked to be a Better Curry from my perspective.

In the meantime, Dr. Alasdair had succumbed and taken some Aloo Gobi and Mushroom Rice which Hector, in a rare moment of altruism, had encouraged him to accept. There was not much of his Chapatti remaining. Another was ordered.

I won’t say much – said Dr. Alasdair with a tacit reference to his speel at Mailsi (Praha) two days previously.

The Chapatti seemed to take an age, more of the same, though Marg did comment on the fact that at least this time they had a hot one.

Finally, Dr. Alasdair uttered his words, one wonders how much he was biting his tongue:

It was disappointing, really disappointing. The raw tomato and sauce was similar to yours, too many cardamom, I liked the raw ginger. Salty. Wet is not the way I like Chapattis.

When Mein Host offered to make us something off menu, we should have accepted, then some real effort might have gone into the preparation. The razzmatazz of service at the table from last year is no more, the slate-plates are no more, the extra condiments are no more, the marinaded lamb no more. With the number of Menu items not available, one has to conclude that their Chef is no more.

The Curry-Heute Test – Failed!

The Bill

1390 Kc (£54.23) This was paid with the minimum of fuss. One could by now cut the atmosphere with a knife.

The Aftermath
There were polite farewells as we walked past the Bar and made our exit. Only the Waiter was present. Everyone knew that Indian Happy Tandoor had not lived up to expectation. Hector knows he is unlikely to return.

The next Curry with – The Carnoustie Two – will be in Carnoustie, Hector-the-Chef once again. The lack of marinaded meat this evening prompted me to suggest that Pork Vindaloo might go down well. Fearful that others present may fear the term – Vindaloo – we have agreed to call it – Pork Glasgow – for the evening. For those who cannot wait, the Recipe is here.

Menu extracts

Posted in [Indian Happy Tandoor] | Comments Off on Praha – Indian Happy Tandoor – Not Tonight

Praha – Mailsi-Pakistani Restaurant – Counterpoint

Posted on August 8, 2018 by Hector

Hector and Marg are in Praha in the company of – The Carnoustie Two – Margie and Dr. Alasdair. As keen enthusiasts of Curry, it was a matter of when, not if. Hector planned two Curry sessions in the four day trip: Mailsi – Pakistani Restaurant (Lipanska 1, Praha 3 Czechia) is our first venue, an opperchancity to sample more Punjabi Cuisine in Czechia.

Tram 9 took us from the Ibis Mala Strana straight to Lipanska, we arrived exactly at noon, the opening time. I said they were keen.

I find it hard to believe it is almost three years since I was last in these premises, somehow Steve and Hector missed it out last January, but we did discover – Indian Happy Tandoori – which we plan to visit on Friday. Mein Host was in situ, Menus were provided, it took a few moments to interpret the layout.

The – Traditional Dishes – stand alone, thereafter one chooses one’s Meat/Vegetable then selects the style of Masala from the alphabetical list, simples, well almost.

Having had the Qeema Mattar (325 Kc) I was tempted to have the Rogan Josh as recommended by Mein Host last time. This is only available as Tikka Lamb, Hector’s preference is always Tender Lamb. Gosht Aloo (325 Kc) with a Pratha (95 Kc) was Hector’s choice. Marg declared she was having a Starter only until Margie planted the idea of a Vegetable Curry. Mixed Vegetables (275 Kc) and a Chapatti for Marg, Dal Palak (250 Kc) and a Chapatti for Margie. Dr. Alasdair was having Meat and Spinach: Gosht Palak (325 Kc) and a Naan (50 Kc).

Mein Host took the Order but had to explain to Marg that she needed to choose a Sauce. Masala (Butter), how could it not be? This is Marg’s favourite Masala.

A Litre Bottle of Sparkling Water (50 Kc) and a half litre of Pilsner Urquell completed the Order. Pivo? A bit early for the Hector who stuck to his usual Sparkling Water.

The Fish Tanks became the focus of conversation, – I’ll have that one – but there was no Fish Curry on the Menu.

The Bread

The Chapattis and Naan were great, quite dry, not greasy, the Naan in particular was not fluffy, both Pizza like in fact….

Pratha

The Paratha was Layered and Flaky with a slight Crispness. It was very buttery and presented in four pieces. I did not mind the Butter as this probably stopped it becoming more Crispy. I managed more than half enabling Marg and Dr. Alasdair to move in for the kill.

Dr. Alasdair concurred – Paratha was a bit greasy.

Gosht Aloo

I have never seen such a Peely Wally looking Aloo Gosht, there most certainly no food dye here. Normally would have eaten straight from the karahi, however, knowing my Fellow Diners, this – sharing – thing was likely.

I counted only six pieces of Meat and appreciably more Potato. The Meat was not spiced so only the Flavour of the Lamb itself was coming through. The yellow nature and consistency of the Masala suggested Lentils could have been added to the blend. The photo shows that there was far too much Oil in the karahi. Had I ordered Rice this would have been absorbed and eaten, not the healthy option then.

This was a Simple Curry, well Seasoned, lacking in Spice but still full of Flavour. The Menu desribed this Curry as Hot, it wasn’t. Compared to what I see at Karahi Palace (Glasgow) this was a completely different interpretation of Aloo Gosht. Very enjoyable, something different, my notes concluded.

Mixed Vegetables – Butter Masala

The Masala looked very authentic, Thick and Creamy, just the way Marg likes it. Too Korma-esque for a Hector. The Masala shrouded the Vegetables, however, Marg listed them: Cauliflower, Potatoes and Peas. What happened to the traditional Green Beans?

A lovely alternative to my usual Samosa – remarked Marg, – The creamy Masala was excellent, the Chapatti worked well.

Dr. Alasdair got his tuppence worth in here – Lovely.

One concludes that the Butter Masala is worthy of consideration at Mailsi.

Two Dishes featuring Spinach, I find across Europe that this is a license to present a Creamy Curry. If Hector has a Palak then the – Five Herb Mix – is what I prefer with Methi adding Bitterness. Basically I have stopped ordering this Curry in Europe, to have two covered today adds to the breadth of Dishes reported in Curry-Heute.

Dal Palak

So, here we have Lentils in Spinach and effectively nothing that Hector recognises as a Masala. A Soupçon came my way, it was more Flavoursome than I anticipated, but the quantity I consumed was quite enough. Dal Palak as a Main Course, not for Hector?

This was Margie’s choice, here is her verdict:

The first mouthful was absolutely delicious, I loved the creaminess, but there was no cream…and the texture of the yellow lentils... (was appreciated).

I liked the presentation, beautiful, and the perfect portion size.

The Chappatti was a very good complement

Gosht Palak

There was possibly more Lamb in here than the Aloo Gosht. Despite the appearance, it was not the Creamy Mush served across Europe, this had more going for it. As with the Aloo Gosht, the Lamb was – just visiting – a surprisingly Dry Curry with very little Spice… writes Hector who had but one spoonful.  Again, the Menu described this as – Hot.

Dr. Alasdair was given the floor:

An excellent size of meal for early in the day, not too spicy. Between us we had a good range of dishes, none of which I have had (here) before. There was more spinach than I had anticipated, and less Lamb than I would have liked (he probably had more than Hector!) The Lamb itself was firm, but had lovely flavour.

Unusually for me I got to taste all of the dishes, even yours (Hector’s), which is usually verboten. My feelings were you had the Poorest Dish, the sauce lacked flavour and Spiciness, and tried to make up for it with grease. (To be fair to Mailsi, it was the Oil I had left which he sampled.)

Marg’s Mixed Vegetables was very creamy, maybe too creamy, but a lovely blend of Vegetables, I particularly liked the Cauliflower.

Margie’s Dal Palak had subtle flavours with more Spinach than I have ever seen in a Daal, not over Garlicked.

Hector had the final word on this:

I preferred my Curry.

The Bill

1595Kc (£62.23)  One can eat cheaper than this in Praha.

The Aftermath

Mein Host accepted the pleasantries but engaged us no further even after I had gone up to the counter to show him the Blog from my last visit. Compare this to Taj Tandoori (Prestwick) last Sunday night.

From the ubiquitous Tram 9, I spotted Al Karim (11 Jindrišská Nové Mesto Praha 1 Ceská republika) another Pakistani Restaurant situated between Hlavni Nadrazi (Central Station) and Mustek. Also, the Himalaya Indian Restaurant (Soukenická 2, 110 00 Petrská ctvrc, Czechia), this time from Tram 15.   Next visit.

Mailsi – Menu extracts

Posted in Mailsi - Pakistani Restaurant | Comments Off on Praha – Mailsi-Pakistani Restaurant – Counterpoint

Prestwick – Taj Tandoori – The Prestwick Curry Lesson

Posted on August 5, 2018 by Hector

Picking up Marg at Prestwick Airport at midnight was today’s priority, or was it? Updating Curry-Heute to report on Macs Spice Route, the new version of Balbir’s Route 77 (38 Kilmarnock Rd., Symington KA1 5PW) was the original plan. On phoning them they revealed that they are not open as late as Google Maps suggest, last orders to sit in are @21.00 on a Sunday night.

Plan B

Michael, who recently appeared in the – Yadgar #100 – celebration dinner, took Hector for a Curry in Prestwick some twenty years ago, it was a life changing evening. Having ordered my then customary Rogan Josh / Madras / Vindaloo and Boiled Rice, I came to the realisation that a Meat Curry requires an – Interesting Vegetable – Meat and Sauce can be dull: The Prestwick Curry Lesson.

I phoned Taj Tandoori (141 Main St, Prestwick KA9 1LA ) to ascertain their closing time. Arriving @22.00 was not a problem. Sources state that Taj Tandoori has been in operation for approaching forty years, was this where Michael had taken me?

Arriving @21.45, the Head Waiter greeted me and showed me to a small table for two partitioned from the rest of the Restaurant. This was ideal for the – Lone Diner, from there I could see the Bar, the front room, and all who would come and go. Unfortunately I had glimpsed a much larger room past the Bar to the rear, would I get the opperchancity to see this?

Over my right shoulder, secreted in another booth, I could hear a wean performing as only they can in a Restaurant. This late on a Sunday night? I was happy to see his folks depart by the time I had placed my Order. Thankfully, the wean had to go with them.

Sparkling Water was available in 330ml Bottles (£1.85) or the Litre (£3.95), so the Drinks Menu already on the table informed me. In how many venues does one have to order drinks – blind? The 330ml Bottle was sufficient.

The Head Waiter brought the Menu which I had studied online earlier this evening.  Three Dishes were considered, all with – Lamb tender – (£9.30). The Punjabi Special featured Green Peppers, could they be withheld? The Bhuna did not, a fallback. Then there was the Mohan in the Chef’s Specialities section. The description ticked – the Hector boxes – no Capsicum, Dry, and described as being specifically prepared for Lamb, no Chicken alternative was suggested.

Having starved myself all day I was up for a Side. I appreciate when Restaurants offer the Vegetable Mains (£7.30) as Sides (£5.30), Aloo Gobi it had to be. A Paratha (£2.55) says a lot about the efficacy of a Kitchen. I decided to order in reverse thus taking advice on the Main Course towards the end. I stated I had three Dishes in mind and described my requirements. The Head Waiter informed me with an air of enthusiasm that I had to have the – Mohan, our signature dish. I confirmed that Capsicum would not be making an appearance and enquired as to the Spice Level.

Medium – was the response. Hector can do – Medium – however, it’s about time – Medium with a Kick – was reinstated.

If I eat all of that I’ll be astonished – I said as much in jest as in hope.

I’ll be astonished – was his reply.

I prepared for the wait and given that my locus was in full sight of all those who were dining in the front room, three couples (plus the wean), I  could not photograph my surroundings. I had previously restrained myself and had not taken photos of the Menu. The camera had to make an appearance when a Complimentary Poppadom and Spiced Onions were presented by the Waitress who had brought my Sparkling Water.

I ate half of the Poppadom so as not to spoil the appetite, the Spiced Onions impressed. The sauce was pale, the horrible Red Food Dye not employed here.

There was time to text Michael, was this the venue he had brought me to all those years ago? By the time of writing he has confirmed this to be so. I felt it had to be.

When the food arrived I wondered if I had ordered way too much.

Paratha

The Paratha seemed huge, it had girth too. On inspection it had the required Layering and was Flaky. This Paratha was well-fired compared to the majority I have encountered, slightly greasy to begin with, or was there a Butter finish? When I eat half a Paratha I think I am doing well. This was daunting.

Mohan

A feast on a platter, the appearance suggested somewhere between Karahi and Stir Fry. The description said it would be – Dry – there was exactly the ratio of Meat to Masala I seek. Thankfully this Curry was not simply Meat and Masala, strips of Onion, chopped Green Chillies and possibly Syboes too were in the melange. The Lamb was well into double figures and very Tender. The Spice was Moderate, not challenging, it could have done with more. The Seasoning came through and so the complexity of Flavours began to reveal themselves. By the third visit to this Dopiaza variant, I was getting Cinnamon and Cloves. Thereafter was the cognisance that this was indeed a new taste experience, Earthy, slightly Bitter, something unique. It lacked the – Wow! – factor, more Spice may have added an edge. Medium with a Kick?

Aloo Gobi

Hector was back on familiar territory here. Here was a Mainstream Tomato-rich blended Masala. After sampling the Mohan there was a definite Sweetness on the palate, a distinct contrast. The Potatoes and Cauliflower were not overcooked. As a Side Dish, the Quantity was well judged, enough, I knew I would manage to finish this.

Meanwhile the Paratha was steadily disappearing, I was well past the halfway mark. With the Aloo Gobi taken care of I had to judge how much more I could eat, no way was I not finishing the Mohan. I abandoned the Paratha with a quarter remaining, I had done this meal justice.

It was approaching 23.00, I was intrigued by those who had arrived later than myself on a Sunday night, but then Prestwick was jumping this evening. Some Ladies arrived for a Takeaway, they were well known to the Staff and so I bided my time. I went up to the counter to pay and introduce myself.

The Bill

£19.00. Precisely what I had calculated.

The Aftermath

The Head Waiter had taken the cash as I had hoped. I handed him the Calling Card, he was instantly taken by this. I now know this to be Jag. I was led through to the back dining room where a couple of Chaps were sat. I was introduced to – Uncle Rabinder who had established Taj Tandoori some thirty seven years ago.

Taj Tandoori has won many Awards, there was a display cabinet, who wins awards? In this year’s Scottish Curry Awards they won – Best in South West Scotland, and in the voter’s choice – Chef of The Year. I recognised the glass plaques, none of which sit in Hector’s House. (Finalist for – Curry Lover of The Year – four times.)

I was then led into the kitchen to meet the Chef and the Tandoori Chef. Taj Tandoori is apparently one of only two Restaurants in Scotland with a charcoal fuelled Tandoor. I must return to sample their Lamb Chops. I was introduced to Mohan who created/invented the very Curry I had enjoyed this evening. I spotted – The Big Sauce Pot.

Jag assured me that Rabinder is at the markets every day to purchase fresh ingredients and everything is made from scratch. An early shift has Chaps come in at 08.00 to start the process of pulping the Onions to create the Masala. How much of what I was told have I forgotten? On photographing the Bar, Jag made a point of showing their Malt Whisky selection.

Finally I was introduced to their longest serving Waitress, Victoria, who has even picked up some Punjabi over the years.

Hector had been given the Grand Tour of Taj Tandoori, this was a night to remember. Thank you, all.

And so to collect Marg who won the Bronze Medal for Scotland in her age category at the World Cup Master’s Hockey Tournament held in Barcelona.  Who wins awards?

Posted in Taj Tandoori | Comments Off on Prestwick – Taj Tandoori – The Prestwick Curry Lesson

Glasgow – Karahi Palace – The Halcyon Days?

Posted on August 4, 2018 by Hector

Staggs (Musselburgh) three Saturdays in a row? Unheard of until today. Having stood all the way back from Edinburgh, on the train, well one doesn’t expect anything less at the best of times, but during the Festival… we were mostly certainly up for Curry-Heute.

Ayaz, Mein Host, was back from his holidays, Chef Rashid was still on duty, this time Qaiser was missing. Lord Clive of Crawley joined Mags and Hector in the Karahi Palace (51 – 53 Nelson Street, Tradeston, Glasgow, G5 8DZ) ritual: Karahi Gosht (£7.90) for the Chaps, Aloo Gosht (£6.90) as always for Mags. Three Chapattis (£0.70) completed the Order. Ayaz took the order and hopefully noted the tweaks: extra Seasoning, extra Methi.

Once again we did not merit the Modest Salad and Raita, perhaps they had run out, or were keeping the Greens for the Kebaps? Tonight the place was initially empty save for the occasional Takeaway customer. A Chap then took the window table and ordered a Chickpea/Daal and Chapatti, he merited a Salad.

Aloo Gosht

Fresh Coriander leaves and Stems topped the Aloo Gosht. The Large Red Chilli made tonight’s look even more inviting to Hector. With the Meat protruding, the ratio of Lamb to Masala looked particularly appealing. Could Mother eat this? The Portion has become decidedly larger in recent weeks prompting Mags once more to declare a Takeaway before she had even started.

*

Every time I’m here I just love this…I’ll be taking it home.

Karahi Gosht

Tonight it was the small Green Chillies which accompanied the Coriander and Ginger Strips on top of the Lamb and Masala Mash. How could this Karahi Gosht equal two previous Saturdays? It didn’t, however, it was still way better than the vast majority of the venues Hector has visited. Ayaz asked how it was, I informed him that after three weeks in a row I was still enjoying it.

I will not be here next Saturday, other plans.

This Karahi Gosht was as – Hot – as – Hot – can be. The Lamb Chops and Sucky Bones were handled tentatively. Who cut the Chapattis in half? I appeared to have a larger bone count than Clive, the luck of the draw or a subtle attempt to make me order the – half kilo? Hector is long overdue another half kilo at Karahi Palace.

Clive: Yeah, it’s just as good, I cannot think of any new adjectives.

There’s the rub. The Karahi Palace tally is ever increasing, it is conceivable that the magic – #100 Visits – could be reached around the turn of the year. Only Yadgar Kebab House has achieved this recognition, though if the Akash (Helensburgh) was still in operation it could deserve – #1000.

The Bill

£25.00. £8.70 twice, and £7.70.

The Aftermath

As per last week, I took the, still under review, new Huawei up to the counter, Ayaz must be aware of the imminent plans for Tradeston?

You will have two Mercedes parked outside in a couple of years – I put to him.

Karahi Palace may well be transformed in the near future, will we be reminding ourselves of the halcyon days in time to come?

Posted in [Karahi Palace] | Comments Off on Glasgow – Karahi Palace – The Halcyon Days?