Glasgow – Banana Leaf – Back by Popular Request

Posted on August 3, 2018 by Hector

There had to be Curry before meeting up with The Chaps this afternoon. Hector asked Lord Clive of Crawley if he had a preference. Given that so many venues are not open at a Lunchtime even on a Friday, I hoped he would not be disappointed.

We visited Banana Leaf (76B, Old Dumbarton Rd, Glasgow, G3 8RE) back in January, Great Curry, the premises required heat. Avoiding heat is one of the reasons why Clive has come north this week, all should be well.

Arriving just before 14.00, I was surprised to find the place empty, being a Friday. A pram blocked the access to one of the three tables, the middle table it had to be. The wean belonged to a staff member, how long shall this persist? A Young Chap brought the Menu, I wondered what else he does?

Back in January, I had the Lamb Chettinadu (£7.99) for the second time at Banana Leaf. Enjoyable as it was, it lacked the particular – Smokey Flavour – I associate with South Indian Cuisine. If Banana Leaf is going to become a – Recommended Venue – then the Hector needs to find this key Flavour. The – Seafood Specials – include Fish, these nearly had me until I decided to try the Aatu Eraichi (£7.99) which is honest in its description – Lamb Stew. I realise now that all Lamb and Seafood/Fish Dishes are £7.99 and all Chicken Dishes are £7.00. As this also includes the choice from two Chapattis / Paratha /Rice, this makes for Excellent Value knowing the Portions to be more than adequate.

Having read all of the Chicken options to Clive, he chose the last on the list: Nellore/South Indian Chilli Garlic Chicken (£7.00). We both took the included Rice and ordered additional Paratha (£1.50).

A couple of Takeaways were ordered during our visit. One Lady asked for the Spice Level to be toned down. Another Lady solo diner took the table behind me at the window and ordered Dosa etc. Each to their own. A family eventually appeared who clearly knew the setup and pointed to the room next door. Keys were produced and this opened. One day Hector will get to see inside this eating area.

Basmati

Two sensible sized Portions were a welcomed sight. The Quantity was well judged, enough.

Paratha

At £1.50 these appear overpriced when compared to the equivalent Quantity of Rice served. The Parathas are, however, Excellent. The Swirl, Layering and desired Flakiness was present once more. Hector likes consistency, ordering two each could be a consideration. Rice is required when the expected Curry is going to be Soup-like.

Aatu Eraichi

The Aroma of South Indian Cuisine wafted on presentation, the juices started to flow.

The Meat was decanted, eight pieces, some would need to be halved. I initially took half the Creamy Soupy Masala leaving the rest to dip the Paratha into.

This as ever was how the Hector began, the first dip was a – Wow! This is what I was looking for, the Smokiness, the Spice, and the Coconut was in no way overpowering. This Masala was truly Flavoursome. Concentrating next on the the Meat-Masala-Rice I soon realised how big a Spicy Kick this Curry had. As referred to above, some may need to ask for the Curry here to be toned down. Marg would not have coped with this. The Masala was well Seasoned, a Chef who knows what he is doing. Shorva would not be appropriate to describe the Masala here. Shorva is Thin, this Masala had a decent consistency. The Lamb was decidedly – Soft, very Tender. Back to dipping the Paratha, this was becoming a most joyful meal, then it ended. This makes me think of ordering three Mains to share between two, or simply just to return as soon as possible. A complete change from my usual Karahi Gosht and a reminder of the Diversity of Curry that is served in Glasgow.

Nellore/South Indian Chilli Garlic Chicken

Apart from being more Orange, it was difficult to ascertain how this differed. Clive provided a few words:

Definitely got some Chilli and Garlic in there.

Exactly what it says on the tin.

Exceedingly good.

There are many more Chicken Dishes on offer than Lamb/Seafood. It is unlikely that Hector shall ever fully explore the Menu here, however, there is most certainly an interesting range of Dishes to try.

The Bill

£18.00. The money was left, the Young Chap who had served could have been next door.

The Aftermath

I silently applauded Chef as I departed, he acknowledged.

If Banana Leaf wants to become more than a Takeaway with a few tables then they could reconsider their approach. Kids serving tend not to engage. Who is – the face – of this operation? (I did see someone at an Award’s Ceremony one evening.) There is a larger seating area, make this more obvious, open it, put on a light.

Outside, three Ladies arrived, they were evidently out – To Lunch:

This must be it – said one trying to read the signage.

Don’t be put off by the décor – I assured them – the Food is Excellent.

And what is this across the street? Shah’s Kitchen, two tables outside and possibly three inside. A rival? Hector will have to visit this asap, but they’re not open in the afternoons, as is the case for too many venues.

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Can Hector Prepare a Fish Curry in 30 Minutes?

Posted on August 2, 2018 by Hector

Lord Clive of Crawley is resident for the next few days, cue the Curry. Last night it was an impromptu Stir Fry around midnight, a success. Tonight Hector decided to offer Fish Curry and ignore the tried and tested Machi Masala Recipe.  The Sea Bass was in the fridge so no defrosting required, however, frozen Chopped Onions were the starting point. While the Onions were in the microwave I decided to Dry Fry the Spices. The Soft Onions were then mixed in to the Spices, still no Vegetable Oil in the Karahi. The result looked pleasing, I may try this again.

Thereafter it was back to the standard preparation of a Masala before adding Dry Methi and Dry Curry Leaves. Time passed so far, about ten minutes.

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Methi is so important!

After another ten minutes I knew this was not long enough to prepare a worthy Masala but for tonight’s purposes it had to be. The Fish and Mushrooms went in whilst the Rice was prepared in the microwave.

The resulting Fish Curry looked exactly how I wish a Fish Curry to appear: Minimal Masala. Fresh Coriander on top was the final touch.

Time taken – 35 minutes, so the answer is – No.

This was as much a Fish Stir Fry as a Fish Curry, perhaps I could call it – Fish Karahi?

The proof is in the eating.

The Curry was devoured. The photographic evidence shows I did add Salt, it is there at the time of adding the tinned tomatoes. Just how much Seasoning does a Fish Curry require? I am not the first person to under-season a Fish Curry and unfortunately will not be the last. As for the guest? Who complains about free food at midnight?

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Glasgow – The Village “Curry House” – A Slow Burner

Posted on July 31, 2018 by Hector

Lunch with Mother, and time to return to The Village Curry House (119 West St., Tradeston, Glasgow G5 8BA). I was surprised to see one of the Managers on duty this early, all shall be revealed.

Mother’s Order would be simple, her usual Lahori Lunch (£5.95): Vegetable Pakora followed by Lamb Curry with Basmati. I decided to return my roots – Lamb Desi Kourma (£7.95) accompanied by Mushroom Rice (£2.50). The Manager would be our Waiter this Lunchtime, he asked if I preferred on-the-bone or Boneless, then confirmed – Desi Style.

Two Poppadoms and Spiced Onions arrived promptly, a surprise, we do not usually get this at Lunchtime.

I had to ask why he was here so early. Many of the staff are on holiday, indeed The Village is short of staff at this time. I was asked if I knew any students who might need short term employment. The word is out.

Four large pieces of well-fired Vegetable Pakora were accompanied by a Salad that looked more elaborate than the norm. The Red Onions added a splash of colour, the Salad became what Mother tackled first. A piece of Pakora came my way, this was well-spiced but slightly Dry. The Red Dip took care of this. A decent Portion for a Lunchtime Menu Starter. Usually it’s three pieces of Pakora. We were doing well today.

Mushroom Rice

Ironically this is where the generosity ended. When the Mushroom Rice arrived I was taken by the small size of the Portion. Normally I am commenting upon excessive Rice Portions, this was a decidedly – Sensible – Portion.

Lamb Curry

With the Rice served on the plate, the Quantity matched the Mushroom Rice. I spotted five pieces of Meat, the norm. Mother made no comment whatsoever about her Curry. Finally – I’m beaten – was declared. A small mound of Boiled Rice remained on her plate. Enough food for an eighty five year old, however, Hector’s needs are greater.

Lamb Desi Kourma

Topped with sliced Almonds this makes a change from the usual Fresh Coriander and Ginger Strips in other selections. I counted ten bits of Meat, three of which were on-the-bone, a sufficiency. I took half of the Soupy Masala to set up for the customary photo.

The first tasting suggested more Korma than Desi, this was quite a Creamy Masala. The Spice was there, the Seasoning was lacking. Where was the anticpated – Citrus Blast – which is the key feature of a Desi Kourma? I waited for the Classic Village Curry Taste to come through, was Chef on holiday?

From my seat I noticed something that may have been present for years, bottles of Wine and Bier. But – The Village – has no license. I enquired:

Cobra Zero, if it’s cold enough you can’t tell the difference – I was informed.

Really? Also, who would be mad enough to order alcohol-free Wine? How much?

The Bill

15.95 Still great value.

The Aftermath

Thirty minutes later the – Classic Village Curry Taste – emerged and remained on the palate for some hours. Ridiculous, most enjoyable. Keep your distance.

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Glasgow – Karahi Palace – Eleven, Plus

Posted on July 28, 2018 by Hector

How could Karahi Palace (51 – 53 Nelson Street, Tradeston, Glasgow, G5 8DZ) possibly match the Quality of Karahi Gosht (£7.90) served to Hector exactly one week ago? It is one of the great challenges to match Perfection.

Mags has not been to Karahi Palace since April, she mentioned during the week that she was keen to return after today’s scheduled monthly trip to Staggs (Musselburgh). Entering @21.00, the place was quiet. Chef Rashid was in his spot, I called over – Same as last week please. The Extra Seasoning and Methi makes all the difference.

Qaiser was on hand to confirm Mags’ Order, Aloo Gosht (£6.90). A Chapatti (£0.70) each is enough accompaniment.

We had time to watch the Pakistan TV Channel, there is still dissent after Imran Khan’s victory in this week’s election, it appears.

No Salad/Raita this evening, there is no rhyme or reason, sometimes it comes, tonight nothing. So it goes.

Tradeston

This – zone of discard – has been in the news this week. Barclays are going to invest in a massive complex  on the waterfront which looks as if it will extend two blocks away from the River Clyde. In effect they will be taking over half of Tradeston.

Some worthy buildings may well disappear, sadly some eyesores like the Cash & Carry opposite Karahi Palace may continue. In time the area will be transformed. Karahi Palace, The Village and Namak Mandi are going to have five thousand people on their doorsteps during business hours, a perfect Opperchancity to achieve Curry Fame.

Aloo Gosht

Tonight’s portion looked mountainous, it had – take me home – written all over it. Mags did not touch her Chapatti, I think she knew immediately that she would never finish this and so was planning her Takeaway.

The Masala appeared to be – Thin – but this was Curry not Karahi. The Ratio of Meat to Masala impressed, however. Lamb Chops were prominent.

Falling off the bone – remarked Mags. This is her Favourite Curry, simply the best, better than all the rest.

*

Karahi Gosht

Here we go again… The Quantity of Chopped Green Chillies accompanying the Fresh Coriander and almost roughly cut Ginger spelled trouble. The aroma from the Chillies and the slightly burnt Meat was enticing. Too Hot to touch, yet somehow it goes in.

Huh – I gasped on my first intake, the Heat, the Spice. Qaiser looked across and smiled. Spooning the Masala Mash on to a piece of Chapatti set the scene for – Pleasure. Tomato, Herbs and Oil, so simple, yet it takes a Master such as Rashid to create this. Somehow – more Seasoning and extra Methi – has also become – more Chillies. Hector cannot complain, it adds to the moment.

Chops and Ribs featured.  Meat that gives off Flavour, so many venues have much to learn.  Meat, Masala, Chapatti, the Flavours were immense, Curry/Karahi at its very best.

You did well there, Hector – said Mags as I mopped up the last morsels.

In terms of Spice, this was approaching an ordeal, I could have left the Chillies, but they are an integral part of what makes this Karahi Gosht so – Special.

The Bill

£16.20 Mags arranged her Takeaway.

The Aftermath

Having established that Ayaz is still on holiday, I showed the picture of the proposed developments to Qaiser. I was not sure if he was aware of what was coming in the next couple of years. Ayaz revealed months ago that he has plans to upgrade the premises and employ proper Waiters, this may well provide the catalyst. Meanwhile imagine Karahi Palace selling Sandwiches and Wraps to the masses. Lunchtimes could become hectic.

The Company have decided that another visit to Staggs is required next week. Nowhere else guarantees Ale with the required Hops. The ritual demands another visit to Karahi Palace, we’ll see who accompanies next week.

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Glasgow – Shinwari Restaurant – Charsi Lamb Karahi

Posted on July 27, 2018 by Hector

Hector dropped in to Shinwari Restaurant (331 Langside Road, Glasgow G42 8 XT) in November 2016, it was like a scene from an imaginary western: the place fell silent. The Menu was simple, Afghani Cuisine remained. The premises have been known to Hector as a Curry House since it ceased being the Albert Bar. Sufi Restaurant was visited twice in 2015, a much welcomed Persian-Afghan Restaurant. Back then, the Khyber Restaurant had ceased operating, the Khyber Pass had not yet opened. There was a notch for Sufi, alas they did not last the year.

The Man from Bradford is in town and always keen to try somewhere new. Our last outing together was the excellent Namak Mandi, their Namkeen Karahi will have to be enjoyed some more. In the aftermath, The Ricky questioned if what he ate that day was actually – Curry? No, it was Karahi, authentic Karahi with Minimal Masala. Ricky was willing to trust Hector’s lead, Charsi Lamb Karahi at Shinwari would have to be investigated.

Hector headed across to the South Side ahead of Ricky and Dr. Stan, the plan was to give notice of our Order. The Chap behind the counter, Mein Host, the Chef,  was keen to serve us Chicken, I had to make it clear that Lamb Karahi was required. Ricky had asked for Boneless Lamb. The attempted Order was one kilo of Charsi Lamb Karahi (£22.00) and one half kilo of Boneless Charsi Lamb Karahi (£12.00). The Chap quoted £24.00 for the kilo despite me pointing to the price on the leaflet, and the photo above his head. Mixed – he kept saying. Eventually a young chap came forward and explained to the Chef what I desired, and that we would be sitting in. All was well. I stated I would return in an hour.

One Hour Later

Mein Host the Chef was the only staff member present. At 14.10 on a Friday staff are still returning from prayers, I was surprised to see so many at Shinwari when the Order was placed. Bread had to be ordered. The Naan prices are very attractive ranging from 50p to £2.50. Attractive, unless one is from Bradford when one’s choice of Naan is inclusive. A Chilli Nan (£1.00) for Hector – can I have Chilli and Coriander? And Garlic Nan (£1.00) for my fellow diners.

The Inverse Tardis

Shinwari is seemingly much smaller on the inside than it is on the outside. Sufi was much larger than this. Behind the fridge is a blocked off door, what lies beyond? Once there was a Bar and a Lounge Bar, why are we sat in a room which seats twenty four in premises which could sit over a hundred?

Plates, a Salad and a Raita arriving at the table were the signs of the imminent arrival of the food. A Large Karahi was accompanied by the Naans, the Naans looked great. I had seen Mein Host the Chef place the dough in the Tandoor then paint Garlic Paste/Butter over the finished articles. Circular, whole, suitably burnt blisters, a good thickness, light, fluffy, and decent Toppings.

The smaller Karahi was next, Bones. Chef was determined.

Ricky questioned why Dr. Stan and I prefer to have on-the-bone when this means that by weight, one ends up with less meat. He is from Yorkshire. Dr. Stan explained it was all about the extra Flavour which an infusion of Bone Marrow can offer. I admitted that I could not possibly eat a half kilo of Lamb otherwise.

Charsi Lamb Karahi

No Onions are traditionally used in the preparation of this Dish as with Namkeen Karahi. Namkeen uses Salt, Pepper and Chillies only. However, the Charsi is decidedly – Red – so Tomatoes are the key feature.

Peppery – said Dr. Stan from his first intake. Ricky made positive noises, not a disaster then.

I was puzzled by the copious small white flecks throughout the Masala. Could this all be Ginger and Garlic, no Onions?

Having decanted a share from the Large Karahi, I was slightly put off by the watery residue around the Masala. The core of the Masala had a decent Texture, but overall this was – runny. I half expected to hear – Soup – from The Rickmeister, this was far from the Curry we collectively avoid. This was authentic Afghan Cuisine, and was to be respected.

The Spice Level was – Moderate – at best. I had tried to gesture for – above average – when the Bread order was placed. But then, what is – average? The Karahi lacked Seasoning and so one is left to wonder if there was more Flavour possible. Pleasing as the sight was, the Garlic which had been spread across the Chilli and Coriander Nan was intrusive. This is why Hector stopped ordering Garlic Naan.

The Meat was a definite winner. This was as Tender as Lamb can be without heading towards Pulp. We all enjoyed the food.

That were aright – was the Yorkshireman’s verdict.

We can find better – was Hector’s conclusion.

Ricky spotted the – Three Shami Kebabs and Three Nans for £7.00. If one was in a group of three and the Naans could accompany the Mains, this would work.

Qabuli Muicha (£8.00) is an interesting looking Dish. Lamb Shank served on Rice with accompanying Vegetables (including grated Carrot?). Far from the Shorva which tends to accompany a Lamb Shank, this should certainly be worth a try.

The Bill

£39.00 So Chef had his way, again.

The Aftermath

Going to wash the hands, I established that the Lounge Bar is now a Poolroom. Once outside, through the clear glass, Dr. Stan could see that beyond the fridge lies a storeroom, junk.

The Calling Card was given, I doubt if it made any impression. If Shinwari is not to go the way of Sufi, perhaps they have to learn to be more engaging?

In the following hours, when asked about our Charsi Lamb Karahi, the meal appeared to grow in stature. It were better than – aright – by the end of the evening. Any longer and songs would have been sung.

The Curry Capital

Bradford has been wining this title for years, yet Ricky and I both agree that Glasgow is better in terms of Diversity. Tonight, Ricky declared the – Karahi Palace – the best in Glasgow, and better than Bradford Curry. He later detracted – but not in terms of value.

If Glasgow is to regain the title then surely we have to give – its best venues – a chance to shine, not the usual places which just produce – Mainstream Curry.

Last Night

The Rickmeister produced a photo of a Curry House – where’s this?

Zante/Zakynthos – was Hector’s reply – the worst Curry House ever encountered, in Laganas.

Ricky was confident I would know, Dr. Stan nearly fell off his chair.

I did offer to go back the next day to the Taj Mahal  and show them how to make a Masala.

Update 2021

At some point since Hector was free to wander  the streets of Glasgow, Shinwari has gone.

Update 2023

The name – Shinwari – is back, now on Allison Street.  The same Chef is reportedly there.

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Clydebank – Hot & Spicy – Even Hector gets The Munchies

Posted on July 27, 2018 by Hector

This afternoon’s Charsi Lamb Karahi at Shinwari (Glasgow) was early. At 22.00, with an almighty downpour underway, it was decided a taxi was necessary from Clydebank Station to Hector’s House. How could I not visit Hot & Spicy (18 Alexander St., Clydebank, G81 1RZ) – but not for Curry.

Oftentimes during my recent trip to the USA when I felt hunger pangs of an evening, a Donner Kebab from Hot & Spicy was what I longed for. Even in the more recent jaunt around the Adriatic, I passed many a Kebap Shop, but nothing beats my Local. Hector held out, until tonight.

A Small Donner with everything, Spicy.

This is enough to feed a family, I can only wonder what a Large Donner would look like. The Staff know me well, the occasional Curry has been reported. Sadly, New Cafe Punjab was just getting around to creating Curry for Hector when they disappeared and somehow became part of this Takeaway.

Why is Donner Kebab featuring in this Curry Blog? Mein Host placed a tray half filled with Chicken Curry on the counter. This was from Chef, very clever. Hector now has to eat Chicken Curry and write it up.

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Meanwhile, this mountain of food has to be dealt with.

The leftovers make an excellent base for a stir-fry.

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Two Days Later – Chicken Curry

There was more than a Soupçon, indeed sitting atop the Basmati, this was a decent Snack.

Once I was past the watery residue and into the Masala proper, I registered the Chopped Green Chillies. The Masala had a decent level of Spice, and as always, the Seasoning made the difference. This Masala was full of Flavour. I shall deduce Chicken Thighs from the bones and say no more on this.

I have to admit to being quite impressed overall. I would never have ordered this Curry and so can appreciate the moment even more.

Thank you.

Posted in Cafe Punjab / Hot & Spicy | 1 Comment

A Better Fish Karahi – Home cooked – Laziza Karahi Mix

Posted on July 26, 2018 by Hector

Why a photo of Mykonos?

Today’s Fish Karahi is an example of  – experimental indulgence. As – Spicy – as Hector seeks his Curry and the Spices from a packet. The Laziza Karahi Mix was purchased in Mykonos (Hellas-Greece) a year ago, it was about time I opened it. Two sachets, with the front of the box claiming this will serve twelve to fourteen people. With the given Recipe, up to 1.5kg of Meat was suggested for each sachet. So the box is for six to eight people then.

I was attracted to this particular brand as the instructions were in decent English as well as the scribbled Urdu/Arabic font, plus Garlic and Ginger already featured. This did not prevent me making my – Standard Masala – with Onion, Ginger, Garlic and a tin of Chopped Tomatoes before adding the Mix, one packet. So as any Chef does, Hector used the instructions as a guide and changed Meat to Breaded Cod.

Taking no chances, a couple of teaspoons of Salt went in too. A Fish Curry that is not well Seasoned? Who would serve that? Too many is the simple answer. If, Dear Reader, you have not worked out why I am preparing this Fish Karahi, it is after the disappointment of what was served to me at Ambala Deli Bar a few days ago. I believe I can do better.

With Marg in Barcelona playing Hockey, the number of Fresh Chillies I could add was more liberal. Let’s go for it. Three Large Chillies were chopped and added early to the Mash. I will admit to becoming distracted and letting the Onions burn, but hey, look at the rich colour achieved.

Breaded Cod is what I had to hand. I have often questioned the use of Breaded Fish in Curry but have learned that it works. The Breadcrumbs soak up the excess moisture creating the – Dry Masala – that this Chef desires. The Cod broke up easily and did not turn to a flaky mush. Button Mushrooms found their way in too.

The proof is in the eating. It may appear to be – too Dry – for some, spot on for the Hector. Flavour-wise, the Karahi Mix was acceptable. Who knows what else was in it beyond Ginger and Garlic? I cannot read the script, certainly no Methi was here. The overall Spice Level was within acceptable parameters, just, a test. I love these Chubby Chillies. The Seasoning was as it should be. I am already looking forward to having the second half on Sunday.

Where’s the Fresh Coriander?

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Glasgow – Karahi Palace – Eleven

Posted on July 21, 2018 by Hector

Having missed the visit to Staggs (Musselburgh) in June, there was an impromptu visit today. It should come as no surprise that the day was concluded with Lamb Karahi (£9.70) at Karahi Palace (51 – 53 Nelson Street, Tradeston, Glasgow, G5 8DZ). Arriving @21.00 three of the four downstairs tables were full, my favourite table was free, yay.

Qaiser took the Order, this time I was taking no chances. On recent visits, the Lamb Karahi has been good, however, I know that – great – is possible. It was time to remind everyone that Hector requires – Extra Seasoning and Extra Methi. Nothing was noted, Qaiser assured me he would tell Chef Rashid. A Chapatti (£0.70) completed the Order.

The Modest Salad and Raita were presented, I was about to tuck into these when the Chap sitting on my left addressed me. Meet Shakeel, another left handed eater. He asked after the Blog and observed that Hector has lost weight. Two statements that were guaranteed to endear. We have eaten here together before, evidently.

Marg arrived in time to photograph all that followed.

The Lamb Karahi sat at the counter for a few moments, cue a photo. Qaiser brought the Karahi and the Chapatti. Everything was hotter than everything else. Wonderful.

Sliced Green Chillies accompanied the Ginger Strips and Fresh Coriander Toppings. From the first dip of a piece of Chapatti – aha! This was something – Very Special.

There was a variety of Lamb cuts, Chops included. The Meat was Tender, a Sucky Bone and its Marrow were adding something more. The Seasoning and Methi were as requested. The peripheral Oil was Minimal. The Masala Mash was a joy, this Curry had everything.

Marg was able to witness the pleasure, she has seen Hector eat Curry, she can tell when it’s something truly remarkable. Dera (Manchester) served up an excellent Lamb Karahi on Tuesday night, tonight’s was in the stratosphere.

Lamb Karahi, Hector is home.

Behold the – Happy Hector.

Shakeel ordered Tea. Marg was on to this. Sadly the Tea was not the – Peshwari Tea – Pink with Ground Cardamom that she hoped for. Still, it was appreciated.

Behold the Hector who has just finished one of the finest Lamb Karahi ever served. Why didn’t I order the half kilo?

The Bill

£10.00. Rashid came to the counter to take the cash.

Are you sure? – I asked.

The Aftermath

I congratulated Rashid for his Karahi, he turned to those behind him to share the moment – applause.

More photos, Marg did the honours.

July’s official visit to Staggs is next Saturday.

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Glasgow – Ambala Deli Bar – An attempt at Fish Karahi

Posted on July 19, 2018 by Hector

After a lengthy trip, the choice of venue for the first Glasgow Curry has to be carefully considered. This time the accolade was given to Ambala Deli Bar (11 Forth St., Glasgow, Scotland, G41 2SP). Lamb Handi would be the normal order, today Hector was after something different, a Fish Curry. A Fish Curry in Glasgow? There are too few venues which serve something worthy.

Howard ordered the Fish Karahi (£10.99) here last year, what came was bland, under-seasoned. Today I would take no chances – extra Salt and extra Methi.

Ambala was almost empty when I entered @17.30. The Waiter stood up to greet, handshakes were exchanged, my usual spot secured. The Menu is still printed on the table-mats, so no updates with the Ambala Classic Dishes restored.

My Order was placed with the required tweaks. I have had mixed experiences at Ambala with Paratha (£2.99). The Menu states – nice’n’crispy – not how Hector desires his Paratha. Ahmed, Mein Host instructed me some time back to ask for – Layered and Flaky. Who wants a Biscuit?

The Paratha was more than a Hector could ever manage. Decidedly – Thin – at least it was – Flaky. Layering was minimal. There was a sheen, a Buttery finish.

Fish Karahi

I have learned not to take the Toppings of Fresh Coriander and Ginger Strips for granted after my recent exposure to Italian Curry. The melange of Fish and Masala was surrounded by a watery residue.

The Kick was apparent from the start, but where was the Seasoning, the Methi? The hoped for depth of Flavour was not there. The powerful Butter Flavour from the Paratha was masking anything from the Fish and Masala. Some of the Fish was still in sizeable flakes, too much had turned to pulp. It is this latter feature, I am told by many a Chef, which puts Restaurants off serving this Dish. I had to abandon the Bread to ascertain what Flavour, if any, this Fish Karahi had to offer. Not very much – was the conclusion. The peripheral liquid had to be addressed. On closer examination this was found to be Oil. Ambala use – KTC – a Quality Vegetable Oil which usually adds to the Overall Flavour. I mixed the Oil into the Masala, not a good idea. What was already too wet became even wetter. As experiences go, this was not too pleasant. Hector’s next Curry may well feature Lamb.

The Bill

£14.00.

The Aftermath

Marg phoned, I couldn’t answer, how does this new phone work? The unstable LG has gone, Huawei is now the brand of choice.

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Manchester – Dera – Hector finally gets to eat, without being eaten

Posted on July 17, 2018 by Hector

Knowing in advance that there was no Curry in Istria (Hrvatska-Croatia) Curry-Heute in Manchester would be the natural conclusion to this twenty two day trip. With some of – The Company – due in Manchester tomorrow there was ironically no – Welcoming Committee – to greet Marg and Hector off our flight from Pula. We relaxed into Manchester before taking the 135 Bus up to Cheetham Hill and what Hector and many more regard as the finest Curry House in the city – Dera (433 Cheetham Hill Rd, Manchester, M8 OPF). Forget Rusholme and the so called – Curry Mile – this is where the best of Punjabi Cuisine is served. The Northern Quarter Curry is perfect for a quick Lunch or late night Indulgences, Dera is a place – to Dine.

On Thomas St. earlier today we passed the new Al Faisal premises in operation, the long standing original site is due to be redeveloped, hopefully the character of the Northern Quarter will be maintained, too many glass fronted buildings and skyscrapers are appearing here for my liking. I have to include a photo of delhi2go which is very much my ongoing – Project – and marks where the madness of the past almost two months began. Two more trips in August, one domestic, one to Europe. There is still life in Hector the – Bier-Traveller – though I am looking forward to a couple of days off.

Entering Dera, I looked for familiar faces, one Waiter and possibly one other Chap. We were shown to one of the side rooms near the door, though there was a group – of men – as Marg described them, in the main seating area. The Menu was provided and photographed in its entirety. I now need to update my – Dera page – which has shown the – Breakfast Menu – which may be no more. Dera opens at 16.00, unless people know otherwise for weekends.

A Bottle of Tap Water and two Dips were brought by the Young Waiter. I recall back in the days of Lahori Dera when they tried to charge for the Water. What has happened to the Complimentary Poppadoms?

The – Fresh Karahi – is available in half kilos and kilos. The Menu suggests the latter will feed four to five adults whilst the half kilo is suitable for two to three adults. Aye right.

For the last three weeks, Hector’s Meat intake has been a fraction of the norm. The availability of Fish and Seafood at every Restaurant has proved to be most attractive. Also, I simply have not felt like eating Meat and was also doing my best to avoid – Fries – which are usually the accompaniment. The – healthy option – for once. I had reached the stage when I wondered how I could ever again contemplate sitting down to devour a half kilo of Lamb on-the-bone to myself.

That was so yesterday. Faced with the Menu options at Dera, I knew I was having a half kilo, but what about Marg? She prefers – Boneless – but this is not necessarily available by the – Portion. A half kilo of – Boneless Karahi – would be even more Meat than I anticipated. I would ask, it has worked in the past. Marg would stick to her usual Roti (£0.75) whilst a Kulcha Naan (£1.25) is a good change and a good price.

An elder Waiter came to take the Order. I asked about a Portion for Marg, his response surprised:

You are a special guest, we will bring you whatever you wish.

Hector had been recognised. Marg’s Boneless Karahi by the – Portion – was accepted.

There was now the question of how we wished our Karahi to be prepared. Mein Host listed the options, we both liked the sound of – Black Pepper Oil. Olive Oil can be a bit – Rich – says the man who is wondering how soon someone will suggest a visit to Yadgar (Glasgow).

Marg managed to squeeze in a glass of Mango Lassi (£2.00).

Lamb Karahi on-the-bone Black Pepper Oil

When the Tawa was placed on the table, I wondered – how am I going to eat all this?

This was exactly how I like my Curry-Karahi. There was next to no Masala, enough to provide a sense of moistness, no more. The Fresh Coriander looked delightful, the Italians have a lot to learn here. The Ginger Strips and Fresh Green Chillies were placed on the side, a good idea, eat them as and when. How long have I been looking forward to this moment?

Roti – Kulcha Naan

Both Breads were in one basket, the Roti on top.

Ladies first – said Mein Host.

Marg lifted off her Roti to reveal a substantial Kulcha Naan smothered in Sesame Seeds.

Lamb Karahi – Boneless

The – Portion – had Meat into double figures, again with a generous Quantity of Fresh Coriander on top. Marg had previously declared her hunger, she waxed lyrically throughout her Curry:

A lovely taste of pepper coming through with meat.

The soft tenderised meat goes well with the crispy Roti.

Lovely meat, I wondered if it would be too Spicy.

Lots of flavour.

Loads of meat, some of it was mushy.

That was excellent, worth waiting for … all day.

She hadn’t been waiting twenty one days then?

Very filling.

The Mango Lassi helped take away some of the spiciness.

The glass of Mango Lassi was also a fair price for the Quantity supplied, I feel too many venues are at it presently.

And so to the Tawa

The Big Spoon was a hoot, a serving spoon to dish the Karahi out to the two to three adults who would be sharing this splendid meal. I decided to use it as my utensil, why not?

The Meat was Soft, some approached – Mush – was retaining its integrity, very Tender consequently. The Spice Level was nowhere near excessive, well judged. There was an instantaneous aftertaste, the Black Pepper Oil? I mixed in the Ginger and the Green Chillies, this raised the bar even more, this was a truly Wonderful Curry. Worth the wait? I have been in Manchester a couple of times this year and not been out to Dera, disgraceful.

The Bones were few, enough to perform their task of adding more Flavour. There was a sense of – Tanginess – which kept cropping up. At one point this was eye-watering, so much Flavour, Superb.

Within minutes I had made a huge hole on the spread, I knew I could eat – all of this. I had spared the appetite for Meat until now. Hector the devourer of Lamb is back.

*

How did this happen?

The Bill

£23.90. The itemisation had – Butter Lamb Karahi (£12.95) and Lamb Masala (£6.95). Marg had difficulty in accepting the small price for her – Portion.

The Aftermath

As the Young Waiter cleared the table I asked him to get us a taxi. This arrived in minutes and so I was not able to thank Mein Host for this wonderful Fayre. But then, not everyone goes away and writes a Curry Blog.

Dera, the Finest Curry in Manchester.

An afterthought : Bloodsucker-free Zone

I haven’t been bitten yet today. It’s great to be back in the UK.

Posted in [Dera / (Lahori Dera)] | Comments Off on Manchester – Dera – Hector finally gets to eat, without being eaten