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.

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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.

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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.

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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

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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.

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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

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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

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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

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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?

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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?

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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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