Manchester – delhi2go – Another January Visit Disappoints

Posted on January 2, 2019 by Hector

More than just a Glasgow Curry Blog – is the proud claim under the Curry-Heute banner. (I wish I could work out how to restore the font of the tag-line to its former size.) I cannot go to Manchester and not maximise my Curry intake. January 2nd, and Hector has his third Curry of the year, not greed, – research. As you will read, it may benefit others that I made it a mission to return to delhi2go (119 Oldham St., Manchester M4 1LN England).

After an evening at Cafe Beermoth, only Howard accompanied Marg and Hector to delhi2go. Howard decided to have a Takeaway, what he ordered I know not. And why a Takeaway when the Ancoats Travelodge is around the corner?

Mian, Mein Host, summoned Chef Shahid, a ritual which I hope will continue.

What will you cook for me? – I asked hoping that something different may be suggested, and tempt. In the end I defined my #1 preference – Lamb Karahi with Methi (£7.20). As always at delhi2go, a Paratha (£1.70) would accompany.

I had told Marg of my intended portion of Lamb Chops (£5.50) last month which turned into Lamb Chops Achari. This was enough to have Marg salivate and order Lamb Chops.

The Bill

£14.40 We were back to paying in advance.

Whilst Rashid busied himself in the kitchen, Mian – introduced – us to his Lady who was – having a Kebap, Lamb Donner, the first I have seen at delhi2go. This is the best of three photos of – The Happy Couple.

Howard took his leave, Chef Shahid brought out the Fayre, it looked – Magnificent!

*

Lamb Chops

Four well cremated Large Chops were accompanied by a Modest Salad which featured some Spiced Onions. They looked superb, Marg was well impressed. Normally when Hector orders Lamb Chops, the portion ends up one fewer as Marg steals one. Reciprocity was not possible this evening, I have seen a lot of Lamb in the last few days. Marg ate four Chops, really. I shall be reminding her of this in the years to come.

*

*

Parathas at delhi2go are always impressively reliable. Once again a Large, Buttered, Layered and Flaky Paratha was served – Whole. Perfection.

*

Lamb Karahi (with extra Methi)

The darkest of Masalas was topped with Coriander Leaves, chopped Large Green Chillies and Ginger Strips. One should never take this trio for granted. The Masala was visibly Herb-rich, exactly how Hector seeks his Masala. The visible Tomato Seeds confirmed the efficacy of this Punjabi Masala. Oil was already separating and moving towards the edge of the plate. A plate, why not a karahi? The Meat was plentiful and cut in large pieces. All was set for a sublime Karahi Gosht.

The first dip of the Paratha into the Masala revealed the Wondrous Flavours that Hector seeks far and wide. The Chillies and Spice kicked in, Seasoning was not an issue. The first piece of Meat was tough, really tough. So was the second, and the third…

Hector has been guilty all of his life of minimal chewing and rapid swallowing, well until a year or so back. Meat is now chewed slowly, more thoroughly. This Meat was so tough I would have been chewing for hours more to make progress. Around the halfway point I told Marg I would have to stop, I simply could not eat this Curry. Despite the moisture from the Masala, there was no saliva left on the Hector palate to permit mastication. I had to admit defeat.

For once, nobody came to ask the customary question.

I took seven pieces of Meat back to the counter and asked for it to be packed, it will go back to Glasgow. Whether I risk it again as is, or add it to a future creation remains to be seen. What is certain, there was something far wrong with this Lamb tonight.

Hector will be back in Manchester briefly at the end of next week and at the end of the month for a longer visit. As with January last year, I shall have to relate a sad story.

Meanwhile, it may be time to contact Curryspondent Danny in Manchester.

Two days later

The Lamb was rejuvenated with chopped Tomato, Mushroom, some Apple Sauce which was leftover from last night’s dinner, and a dessert spoon of Yoghurt. This was transformation in terms of style.

Unfortunately, even with another ten minutes cooking time, the Lamb remained on the verge of inedible. This Lamb would have required hours of cooking to make it Tender.

Perhaps delhi2go should ask Rizwan at Kabana from where he is sourcing his truly excellent Lamb?

Posted in delhi2go | Comments Off on Manchester – delhi2go – Another January Visit Disappoints

Huddersfield – Lahori Taste – Happy New Year!

Posted on January 1, 2019 by Hector

Today four of The Company went to Leeds (closed), a city that is never likely to appear in this Curry Blog, once bitten… Five, including Marg and Hector, went to Hebden Bridge which will most certainly feature on Curry-Heute, eventually. On our return, Marg called it a night. I had previously phoned Lahori Taste (36 Chapel Hill, Huddersfield, HD1 3EB, England) to verify they were open. Hector and Neil caught up with Howard and Mags at the Rat and Ratchet next door to Lahori Taste. They ordered Takeaway, Hector would have his first Curry of 2019 alone.

After the Quantity of Lamb I ate two days ago at Kobane Kurdish Restaurant and later at Sher e Akbar, I was in the mood for something different. Vegetable Curry, Keema, even Chicken  was considered, yes it was a good day in Hebden Bridge. I was delighted to spot Fish Karahi (£6.00) on the new menu board. A Plain Paratha (£2.00) would accompany.

I didn’t recognise any of the staff behind the counter. 

As has been a common occurrence across the land in recent months, there was a new Menu with new prices.  This print has the correct opening time – 17.00.

The Bill

£8.00 … or, £1.00 more than the taxi fare from Huddersfield Station to the Rat and Ratchet.

One of the chaps was wiping down the middle table, Hector’s preferred locus. At 23.20 he probably thought the was doing this for the last time.

The Curry took little more than ten minutes to arrive, the joy of Fish. Served on a tawa, it was exactly what I needed. Let’s not overlook the metal dish with a Modest Salad and Dips which accompanied, simple, it made the presentation look like a meal.

Not as bad as the – Selfie, the Paratha was nearly a disaster.  It was Flaky, however, the layering was Minimal, far too Thin. It lacked Flavour and Seasoning, this was never a Paratha. It did have one advantage, it would not lie heavy in the stomach overnight.

Fish Karahi

The Karahi was topped with Coriander Stems which is a particular favourite, this can add a welcomed Fresh, Gritty Texture especially to a Fish Curry. The Flaked Fish was shrouded in the Minimal Masala. Absolutely no Oil separated from the Masala, a rare event, very healthy. The occasional pieces of Tomato and Onion were encountered, the Salad Bits added further Diversity.

Hector! How are you doing? – enquired Mein Host who had just entered the premises.

This is my first Curry of the year – I replied. Well it is New Year’s Day.

This Fish Karahi was Excellent, Light, full of Flavour, and reminiscent of Bradford’s Kashmir which (IMHO) has set the standard in this style of Curry.

The Aftermath

I speculated that the wall facing me might contain some Facilities, I asked.

Pub next door – was the reply.  Closed.

It was a twenty two minute walk back t’Travelodge. The palate was still registering the Flavours from the Fish Karahi.  It was at the end of the walk that the impressive level of Seasoning in the Curry was recognised. To think that some people order Dessert and don’t let the Curry Flavours linger as long as possible.

Menu

Posted in Lahori Taste | Comments Off on Huddersfield – Lahori Taste – Happy New Year!

Huddersfield – Kobane Kurdish Restaurant – A Change from Curry

Posted on December 30, 2018 by Hector

Since it was agreed that Huddersfield would be the locus for New Year, all the talk amongst The Company has been about a return to Kobane Kurdish Restaurant (8 Bradford Rd, Huddersfield, Yorkshire, England HD1 6HY).

Marg and Hector set off from t’Travelodge at noon. Howard texted to check on the arrangements, he was already there. On entering we were told that Mags, Craig and Yvonne had just departed. They were keen, something to do with having to meet the Chaps from Bradford early, in Halifax.

After dealing with a phone order, Mein Host came over to offer us the traditional Kobane – welcome Soup. Howard chose Lamb, Marg and Hector the Lentil. The complimentary Soup arrived in an instant, we had ordered no Mains at this point. There was a wee kick in the well seasoned Shorva. It was just enough, a Soupçon of Soup.

Mein Host drew our attention to the New Menu which was propped up at the edge of the table. The Menu has been redesigned, the prices have increased, thankfully. On our previous visits we have been overwhelmed by the Quantity of food served up and embarrassed by the minimalism of the prices. Still, Kobane remains great value.

Another Chap came to take the Order. Marg, the debutante at Kobane, would share a Large Lamb Qozi (£9.00) with Potatoes, whilst Howard would have the Medium Lamb Qozi (£7.50) with Beans. The additional Vegetables would be served in another Shorva. Above Medium Spice – was agreed. A can of Fanta and two bottles of Still Water completed the Order.

How they serve the food so quickly amazes. Obviously the Lamb has been slow cooked in Herbs, it is a matter of reheating. However, such is the mass of food which has to be assembled, this does take great skill. A plate of Rice, more than enough to share was placed in front of Marg and Hector, Howard was given the same size of portion. The Rice was a work of art, Lentils were sprinkled there too. Two sizzling platters of Lamb Ribs were placed on the table, a Salad, to share followed, then a basket with two Pancake-style Naans. I use the term – pancake – referring to the air bubbles which were present. The Naans were incredibly light, unique to Kobane. The Vegetables in a Soupy Sauce brought up the rear.

Lamb Qozy

The mountain of Lamb was covered with an array of Vegetables all sizzling. Onions lay beneath the Meat, still cooking on the heat. This is not a Curry, not a Karahi, something else, closer to Kleftico as served in Hellas, but way more complex. This Lamb Qozy leaves Greek Cuisine far behind.

The Rice was shared, the Salad arranged carefully leaving space for the Potatoes, then a decent portion of very Soft and Tender Lamb was placed beside these. There was enough Shorva to cover the assembled Feast.

The Lamb was infused with Herbs, so full of Flavour. Marg let out an – Mmmm – as soon as she started. The Vegetables added great diversity, the Lentils stood out, Howard reckoned he found Cranberries too. There was so much to eat. Marg declared she was full, there was still a mass of Meat on the platter, I took what I could manage, Marg cleaned up. Between the three of us we managed just over one Naan. We marvelled at the lightness of the Bread, this was excellent, then one realised that every component of this Dish played its part.

This set us up for the day, very nicely.

There were a few words from my fellow diners, Marg kicked things off:

A lovely change with plenty of variety. The meat was very succulent and tasty.

Howard is never short of a word, or ten:

As good as I remember. Melt in the mouth, flavoursome lamb, excellent accompaniments. A Huddersfield treat, hopefully to be repeated before the end of the trip.

Kobane is closed on New Year’s Day, a pity, that was our plan.

The Bill

£18.75 The Drinks cost £2.25.

The Aftermath

And so to Halifax where the Rickmeister would pester me to go for Curry-Heute. Hector has other plans for Curry this evening, Sher e Akbar is calling.

Posted in Kobane Kurdish Restaurant | Comments Off on Huddersfield – Kobane Kurdish Restaurant – A Change from Curry

Huddersfield – Sher e Akbar – Desi Buffet, Desi Standard

Posted on December 30, 2018 by Hector

The final Curry of 2018 is in Huddersfield, at a new venue for Hector, Sher e Akbar (80 Blacker Rd., Birkby, Huddersfield HD1 5HN England) kept popping up on Google Maps. Having studied the Menu online, two Dishes caught the eye. Under – House Specials – is Lamb Karahi (£7.50), and under – Chef Specials – is Karahi Gosht (£6.50), neither mentions the dreaded Capsicum, the latter includes – green bullet chillies. Sher e Akbar was calling Hector, Marg was in tow.

*

The taxi driver said he had never heard of Sher e Akbar, on dropping us off he suggested the venue had recently been re-branded. Research reveals it was previously – Desi Buffet. We entered after 21.00 to find a large group of chaps, many in turbans, here for a celebration. One assumed that a BYOB policy operates here given the quantity of wine and spirits on the table. They were having a good time.

We were shown to a table adjacent to the Buffet which presumably had come to an end, one other group of diners were finishing their meal. Marg disappeared downstairs, the Hostess came over to chat. She would offer us any Main Course and Sizzling Starters at the Buffet Price (£11.95). I described my desire for a genuine Lamb Karahi but was unsure as to what Marg had in mind. On her return Marg mentioned Butter Chicken but wasn’t certain she would do it justice if we were having Starters. It was agreed that the Butter Chicken would only be ordered once the Starers were finished.

Whilst we waited for the official Starters, we were invited to help ourselves to Poppadoms etc. from the Buffet. The Tomato and Cucumber Salad took us back a few nights to our Carnoustie Curry. There was just enough time to polish off this plateful when Hector’s first indulgence of the evening was presented.

The Sizzling Starters

Where does one begin? The Onion Bhaji was super hot, a delight. The Chicken Tikka was – OK. A Seekh Kebab had been cut in four, two pieces were on my plate. This may well have been the only part of the Starter I would have ordered on any other night. The Mini Samosa impressed, this was a Keema Samosa, Methi could well have been present.

I note that Marg had employed a different approach to covering her plate with the above. She had bowls of Dips. Hopefully the Soupy Pork Vindaloo Hector cooked for Carnoustie has not had a long lasting effect.

Hector was on a roll, the Onions had continued cooking on the platter, a fine break between the Samosa and the flat piece of something or other which had us both puzzled. Aubergine, no it was Meaty. What is Flat, Spicy, very Tasty and Meaty? Donner! It had to be, quite a a surprise this was, and it worked. The Chicken Drumstick in spicy breadcrumbs was a bit of a let down thereafter. That left the remaining piece of Chicken which was way better than that which had preceded it. Lose the Drumstick, add a Lamb Chop?

Our Hostess returned. As anticipated, Marg had reached a state of satisfaction, there would be no Butter Chicken this evening. A Main Course for Hector would end up being a struggle, but we were here to investigate the Quality of the Karahi Gosht, or was it the Lamb Karahi? I asked for – the best Lamb Karahi you can bring me. That no Peppers should appear had already been covered. A solitary Chapatti would accompany, a Paratha would simply have been a waste of food.

Karahi Gosht

There was a look of surprise when I declined the dinner plate, why decant from a hot karahi? Hot? It most certainly was, a good start, I could take my time and the Curry would stay warm for longer.

A sprinkling of Coriander topped a very convincing looking Lamb Karahi. There was enough Masala, no excess. I could see pieces of Onion which had not turned to Mash plus Tomato Seeds. As ever I tried to establish if this a Tomato-based Masala or the more common Onion and Tomato Mash. I had evidence for both. The Oil started to collect on the periphery of the karahi as it typically does. The analysis was over, time to eat.

The Meat was Boneless and there was a lot of it. The Tenderness, Softness, of the Lamb impressed immediately. Being half an hour from Bradford, one always wonders how close a Curry will be in terms of Flavour. There was the slightest hint of Bradford Curry present. Tomato was the first Flavour to be recognised which once more had me wondering about the make-up of the Masala. More Seasoning, Methi, and this would have been a Bradford Curry, but this was Huddersfield, Sher e Akbar; there was something quite distinctive here.

Big pieces of Chilli were taken in, Marg took a serviette and dabbed the pate. The Spice Level was more than adequate. Our Hostess was back to check on my progress.

Yes, this is a Desi Karahi – I confirmed.

The Chapatti was served halved, a needless bit of cutting. It was of the Wholemeal variety. One was easily enough given what else had been had been eaten this evening.

The final minutes of this Karahi Gosht were indeed a struggle. The Meat appeared to become more chewy in places, there was finally more than a hint of the taste of Bradford Curry, a familiarity. Determination got me through, no way was I wasting any of this Echtes Desi Karahi.

There’s more

Rather than have Marg sit watching me eat, our Hostess offered Marg a choice of Dessert from the Buffet display. The first time I brought this sugary creation back to Glasgow from Bradford, Marg was not particularly impressed. Now that it is spreading across the land she is becoming used to it. Not for a Hector.

The Bill

On asking, Mein Hostess mooted £20.00 based on the fact that Marg had not eaten a Main Course. No problem with this.

The Aftermath

The Calling Card had already been presented at the start of the visit to partly explain the amount of photography.

How were we? – asked our Hostess, as if expecting a score.

I don’t give points – I explained – I either like it (a lot) or I don’t.

I did.

What appeared to be the Chef was out from the kitchen. As we departed, I acknowledged his contribution to what was a memorable visit. We had been well looked after, the Curry had been cooked as asked for. I would have no hesitation in returning to Sher e Akbar, but they open late afternoon and close before the pubs which is not within Hector’s normal Curry window. It’s a Huddersfield thing. Actually, it’s universal.

Posted in Sher e Akbar | Comments Off on Huddersfield – Sher e Akbar – Desi Buffet, Desi Standard

Manchester – Al-Faisal Tandoori – We’re Back!

Posted on December 29, 2018 by Hector

Hector and Marg entered Al-Faisal Tandoori (69 Thomas St., Manchester, M4 1EG) just after 12.30 around the same moment when Ryan Jack put Glasgow Rangers ahead at Ibrox:

We’re back! – I said to Tariq, Mein Host as we wheeled our luggage to the far end of the room. I told Tariq we were en route to Huddersfield for New Year but had to stop off for a Manchester Curry. Salim, in his usual serving spot, raised a half smile as he took the Order. Lamb Karahi (£5.80) on Rice (£1.30) and Vegetable Samosa (£0.70) please. I returned to the table, it’s Saturday, Kabana does not open on a Saturday.

A few minutes later Tariq brought the food. I looked up at the counter, the usual Chopped Green Chillies and and Fresh Coriander were not there. I decided to eat this Lamb Karahi – naked.

I counted twelve pieces of Meat smothered in a simple blended Masala. There is nothing complex about the Curry of the Northern Quarter, simple fayre at attractive prices.

The Kick was there, the Seasoning was a tad below Hector’s ideal. The Quantity of Rice was appropriate for what lay on top, there would be no wastage. I spotted – The Bits – with around a third of the Karahi remaining, Marg fetched the necessaries. This livened up the proceedings, now we’re talking. Satisfaction was achieved.

Meanwhile across the table, Marg was surprised to see her Vegetable Samosa arrive as a pair. The accompanying Modest Salad had spoonfuls of Tamarind and Raita on top.

My coffee (at Glasgow Central) cost £3.00 – Marg remarked.

This puts in perspective the real cost of goods.

Tasty, the pastry was a bit soggy, well worth the money, I can’t believe I got two for the price.

One suspects the Samosas may have been – dinged. Pastry does not work so well in the microwave, but why were they then not hot?

Hector knows how to show a woman a good time.

The Bill

£7.70  Lunch for two.

The Aftermath

We stopped for coffee further along Thomas St., £2.80, QED.

The final whistle went at Ibrox just as we pulled in to Huddersfield.

1 v 0, our first league victory in an Old Firm match since we came back from the lower divisions – We’re Back!

Posted in [Al-Faisal Tandoori] | 1 Comment

Pork Vindaloo – Hector cooks Pork Glasgow for Carnoustie

Posted on December 27, 2018 by Hector

Hector is well known for sharing, not. Hector does a lot of work for cherittay (sic), aye right. However, feeding the good people of Carnoustie in the final days of the year is becoming a ritual.

This evening’s Curry was arranged back in August when Marg, Mags, Dr. Alasdair and Hector were in Praha: Pork Vindaloo. However, Dr. Alasdair was slightly worried that the term – Vindaloo may be off-putting. Pork Glasgow – was conceived.

British Indian Restaurants (BIR) have brought us up to beware of the – Vindaloo – whilst – Korma – is for the feeble. Curry-Heute has challenged this since its inception, Spicy Korma has been served at Hector’s House. In the last year, since visiting Madeira, Hector has been experimenting with Vindaloo served in its original form, with Pork. The Recipe is presented here, plus a variant. Tonight’s Curry was closer to the latter with Star Anise and Smoked Red Chillies featuring.

The Spices were assembled on December 24th before driving north to Aberdoom where for once no Curry Houses were visited. This was a short stay. Both Sainsburys and ASDA had to be visited yesterday in an attempt to secure the necessary fresh ingredients, no Fresh Coriander or Chillies. The Masala was cooked last night, two hours of cooking the Frozen Onions before adding the Tomatoes, Spices and saturated Methi.

At bedtime, I sampled the Masala. Tangy, Tasty, the Spice Level was within acceptable parameters. The Dried Red Chillies had done their job, the intended Overall Flavour was that of South India, Goa, associated with the Portuguese who developed – Vindaloo. It was then I remembered the Tamarind which should enhance the Flavour further.

Meanwhile the Pork was marinaded overnight in Red Wine Vinegar, Vegetable Oil and Pepper, the – Vin.

*

*

*

At lunchtime today it was off to Spice of Asia (John St., Aberdeen) to secure the Coriander and Chillies. Quelle surprise! Spice of Asia has moved across the street to much larger premises next door to the former Aitken’s Bakery. This was the only known source of Curry ingredients in Aberdoom, now it is – Spice Disneyland. Fresh Herbs, Vegetables, Spices, fresh and frozen Halal meat, plus every sauce and mix of Spices imaginable. Smoked Dried Prawns were purchased, perhaps the missing ingredient for my planned attempt at Fish Chettinad.

Having sat overnight, the Oil had risen in the Masala, I ladled off as much as possible. The Pork has absorbed nearly all of the marinade. And so to Carnoustie.

18.30 was the agreed time that – Dinner – would commence. We would be nine, with one Vegetarian. Mags, our co-host – had three leftover Dishes from December 24th, all Vegetarian: a Bombay Aloo cooked by Fiona (not present), plus Mags’ Sweet Potato and Lentil Daal, and finally a Chickpea and Cauliflower Mash. All were very Dry, in Hector’s preferred style.

Hector still had work to do on arrival. A ton of Potatoes were peeled and chopped into bite-sized pieces then boiled. Hector takes no chances with Potatoes, the – Aloo. I decided to blend the Masala to create the classic BIR Masala. Beforehand, more Oil was poured off. Coriander Stems were added. These, the Green Cardamom and Red Chillies would disappear in the blended Masala which came out looking very much like – Soup.

The Pork was added and cooked for half an hour, longer than anticipated as Marg said it needed more after the first ten minutes. Somewhere in the mist of time the Potatoes were added. Mags put the Pork Vindaloo into the oven and made a very poignant comment as she did so:

The Curry is more soupy than your usual.

With everyone assembled, Poppadoms, Chutney and a Tomato-Cucumber creation prepared by Dr. Alasdair were tucked into. Cumin Seeds, Mmmm. I assumed they were from – the creation – then it I heard the ingredients of the most impressive Mango Chutney being read aloud: Cumin and Fenugreek.

Geeta’s Premium Mango Chutney, I have to get some.

*

We progressed to the dining room, the Curry, Rice, Chapattis and Naan were assembled. There is some skill in bread making amongst the people of Carnoustie. Mags brought the Basmati, all was set. This is what I consider to be a portion of Rice, every grain would be eaten.

Pork Vindaloo

Once more the Oil had risen to the surface, this astonished, I know what I had put in and what I had skimmed off, from where was this still coming? I stirred up the Mash to create the classic BIR Curry Masala. The Potatoes floated, the Pork sank, my first spoonful was all Potato and Masala. The Masala had retained the Tangy Flavour, the Spice needed augmenting, the chopped Green Chillies and Coriander were added a la Kabana (Manchester), much better. This raised a sweat. Having found the Pork all was well, the marinade had worked wonders, very tasty meat. The Masala was designed to be eaten with Rice, hence the Texture and its abundance.

Too soupy – exclaimed Dr. Alasdair on first sight – unusually soupy for one of your curries – he continued. Hector was black affronted. I had to point out that this was intended, it is the nature of the Curry.

Thereafter all was positive. The depth of Flavour was remarked upon around the table. Some may have taken tentative helpings to start, all went back for more. Marg was keen to tell me afterwards that she had her fair share.

Later, Dr. Alasdair would describe the overall flavour as – Fruity. That may have come from the Tamarind. Mags too was impressed by the outcome, the Flavours. Marg was keen to point out that it was not too Spicy for her.

                     Bombay Aloo                          Sweet Potato and Lentil Daal

The Chickpea and Cauliflower, Bombay Aloo, Sweet Potato and Lentil Daal had a similar pedigree. A Soupçon was had of each, no more than a distraction from the main event, but then…

Chickpea and Cauliflower

The Chickpea and Cauliflower stood out. Not usually a fan of Chickpeas, I had to admit that this was worthy of being served as a Main. If there’s a next year, I may put in a request for this.

There was talk of next year, Keema was mooted. Aloo Keema Mutter? Simples, and never Soupy.

Update:

Dr. Alasdair added this comment on another medium:

Forget the Mango Chutney – the vindaloo was a revelation. Full of flavour and not mouth searingly spicy also (no bengal tandoori the following morning) Where can we get this again? Not in a restaurant anywhere near us I suspect. May have to invite the currymeister back… That would be an additional visit though; there has to be a different curry on the menu next Christmas…

Posted in Hector's Cooking | Comments Off on Pork Vindaloo – Hector cooks Pork Glasgow for Carnoustie

Glasgow – Karahi Palace – Sunday Lunch – Visit #98

Posted on December 23, 2018 by Hector

Lasagne for eight, that was Marg’s request for dinner this evening – oh, and it’s for the girls round at the Wendy House. One cannot remove a portion, Hector needed fed, there was only one thing for it: Curry-Heute.

Somehow three months and one day have passed since Hector’s last visit to Karahi Palace (51 – 53 Nelson Street, Tradeston, Glasgow, G5 8DZ), 2018 could not end without a Karahi Gosht. Today was Visit #98, already a Curryspondent is looking forward to #100. Somehow I think that will be a smaller affair than Yadgar #100.

Two different Chefs were at the preparation area, I acknowledged them as I took my preferred seat at the table beside the refrigerator. A new chap, front of house, was clearing this and another table. There was something different, Karahi Palace looked brighter.

Qaiser appeared from the mysterious room under the stairs and came out to take my Order. Qaiser acknowledged that it is months since I was here last:

I’ve seen your posts, you have been travelling.

This I confirmed and rhymed off some cities. I reminded Qaiser that my Karahi Gosht (£7.90) should have extra Methi and Seasoning. A Single Chapatti (£0.70) as always would be a sufficient accompaniment.

It was only after the Order was taken that I spotted Chef Rashid, all was well, Quality Curry was guaranteed. One of the two ladies on duty brought a jug of water, so no Modest Salad today.

Two chaps took the adjacent table. They ordered a Daal to share with two Naans, a fine example of economical eating.

Karahi Gosht

A – Hyper-Hot – Karahi Gosht was presented. The Toppings today were Ginger Strips, Fresh Coriander and Sliced Green Chillies, perfect. I constantly praise the venues which serve a – Dry Curry – today’s redefined the term. Minimal Masala, there was virtually none, just enough. As a result there was no oil residue on the edge of the karahi.

I tore a strip off the hot Chapatti and dug deep into the karahi. At the base was some burnt Herb, Methi. I recognised the Flavour instantly, Bradford Curry. For years I tried to work out what made Bradford Curry so distinctive. Methi was the conclusion, toasted/burnt Methi may well be the final piece of the jigsaw.

Thereafter, the Flavours of the Karahi Palace dominated, this was a Magical Curry. The Meat was simply beautiful, Bones were but a few. The Chillies did their job, the Spice Level went through the roof at times. I ate so slowly, savouring every mouthful.

Hector has had a lot of Curry in the last three months, some has been outstanding, this was – Simply The Best.

The Bill

£8.60 I must come and do the half-kilo.

The Aftermath

There’s something different about the place – I said to Qaiser.

New floor – was his reply.

How long has it been down? – I asked.

Three months.

Posted in [Karahi Palace] | Comments Off on Glasgow – Karahi Palace – Sunday Lunch – Visit #98

Glasgow – Akbar’s – A Solstice Curry

Posted on December 21, 2018 by Hector

On the evening when the – Amateuris Drinkerus – are at their peak, Hector, Dr. Stan, and John found themselves at Akbar’s (573-581 Sauchiehall Street G3 7PQ). The last Friday before xmas, when no sensible chap goes near t’pub, what better night to go to a notoriously busy Curry House?

The reservation was made for 19.00, Dr. Stan and Hector arrived together, super-punctually. Imran, Mein Host greeted us both then showed us to our table. The first round of drinks was – on the house. A 500ml of premium Cider (£4.75) and a glass of red wine arrived in an instant. Thank you, Imran.

John was punctual, the above was repeated, more red wine. It was only this point that John admitted that he has been a regular visitor to Akbar’s over the years. He has yet to have a Bradford Curry in Bradford, as far as I know.

Lamb Chops (£4.45), how could Hector resist? Dr. Stan succumbed to a Mixed Kebab (£5.25). John found Liver Tikka (£5.45). Liver? No way would Hector be sampling any of this.

The dedicated page on Curry-Heute covers quite a range of Main Courses at Akbar’s, thanks to the CAMRA dinner held at this time of year back in 2015. This includes some Dishes Hector would otherwise not have been exposed to. The array of photos was studied by John in conjunction with a careful scrutiny of the Menu. He was determined to avoid a Soupy Curry, I assured him that if it was ordered – Asian style – then this should not happen. I wonder what his experience has been at Akbar’s, Marg and Hector were caught on the Visit #2 when we were given what was very much a Glasgow Curry, most disappointing. Karahi Gosht and Spinach (£8.95) appealed most. Having had a late lunch, John would restrict his Chapatti (£0.75) intake this evening to – two. In 2016, Chapattis were recorded as being £2.00 each which was ridiculous for a Bradford-based Curry House. Someone has seen sense here. Dr. Stan would have the same. What were the chances? Roshan Lal (£10.45) has been my favoured Curry at Akbar’s. A Paratha (£2.50) has proven to be a very suitable accompaniment.

The young Waiter, actually, they were all young, took the Order. I was careful to ensure that our Curry would be prepared – Desi-style – Apna-style – Asian-style. The description for Roshan Lal includes – peppers – not that they are abundant, still, better that they should be excluded. The – Pad – was able to record this tweak. Two Dips were brought, one the Tomato-based Dip whose Recipe appears here.

Akbar’s was stowed, as expected. A large group sat on the other side of the room. They were having fun. I would love to have seen their bill at the end of the meal. I suspect it may well have exceeded the CAMRA Dinner’s £203.65.

*

Lamb Chops

The portion remains four. Initially the Chops looked a bit on the small side, however, they were lanky and had sufficient Meat. There was an instant – Wow– once again. These Chops must be the most Flavoursome served in Glasgow. Not as cremated as I have seen served here, they were totally succulent, an absolute joy. The accompanying Garnish included slivers of coloured Capsicum which were carefully avoided. The Black Olives and the Tomato Dip provided an excellent counterpoint to the Chops, the three were a very tasty combination. Despite a modest price increase since the last time I had Lamb Chops at Akbar’s I feel they have maintained a sense of value. Some venues have lost the plot.

Mixed Kebab

I nearly chose this on the assumption a Lamb Chop would feature, no Lamb Chop. A Seekh Kebab, Shami Kebab and a pair of Onion Bhajis sat on the steaming platter. Since when was a Bhaji a Kebap? A Lamb Chop should surely appear here?

Are you happy with your selection? – I asked the good Doctor.

Very, very – was his reply.

It’s good, a good spiciness to it – he added.

Liver Tikka

Hector cannot abide Liver. Once at the Sheesh Mahal (Bradford), the Rickmeister arranged Lamb and Liver Curry. I had to pick out the latter, the Texture of Liver simply does not sit well on the Hector palate. John was clearly a fan of Liver. I must admit this Dish did look quite appealing, I had never considered the possibility of Liver Tikka. The Meat sat sizzling on the platter, John tore in:

This is the best liver I have ever tasted!

When Imran came over to check on our progress I had John repeat his statement.

I would order that again in a heartbeat – added John.

So, for those who like Liver, this appears to be a winner.

As the Waiter cleared the table he asked if we were ready for our Mains. Dr. Stan was about to reply in the positive, the Hector interrupted – no, not yet, we need a rest. With no Marg present, I had eaten all four Lamb Chops, for once. Marg was meant to join us this evening but had a better offer in the end, aye right.

The Chap who brings the food was once again happy to pose for a photo. The presentation is quite elaborate, he cannot possibly be – the Chef – who should be far too busy to come front of house.

The Paratha was up to Hector’s high standard: Large, Soft, Layered, Flaky and served – Whole, the latter is so important. John did comment on the Butter glistening on top as I insisted he have some. I would manage little more than half of this excellent Paratha. The Chapattis came two at a time and were disappearing faster than I could photograph them.

Roshan Lal

The Toppings featured Coriander, Tomato and a slice of Lemon. The Tomatoes appeared to have been added late and continued to cook in the karahi. The Meat was cut Bradford-small and was impossible to count, there was a lot of Lamb.

In Bradford, I sometimes have to wait quite a time for the distinctive Herb-rich Bradford taste to emerge, tonight it was immediate. Methi is what I have to accept is the root of this Flavour. There was next to no Oil collecting on the edge of the karahi. The Masala was the bare minimum and had a hint of Creaminess about it, though I doubt very much if Cream was present, the blending? Chopped Green Chillies were mixed in to the Masala providing an extra – Kick. The Spice Level was well judged, noticeable, not too demanding. The Tomatoes were better than any I have encountered previously in a Curry, they took on the full Flavour of the Masala. I must try to replicate this manoeuvre. Was I meant to squeeze the slice of Lemon? Usually, the Roshan Lal gives off a Citrus Flavour, not this evening.

Having abandoned the Paratha, I was still left with a mass of Meat, John was finished and noticed I was struggling already. At least Dr. Stan was still eating. The Meat had to be chewed, thoroughly, to both aid digestion and to release the Flavours.

This Roshan Lal was Wonderful, despite the anticipated Citrus not appearing. My only visit to Akbar’s this year, I would be here more often if they opened earlier.

Karahi Gosht and Spinach

This is Hector’s preferred interpretation of this Dish: a Masala with Herbs, not a mash of Herbs and no Onion/Tomato-based Masala. The Meat was presented again in the Bradford style, i.e. small pieces.

Despite his late lunch, John demolished his Curry in next to no time, he was first to comment:

Fantastic lamb, with just the right consistency of sauce and the balance of spice was just perfect.

Sometimes Dr. Stan plays the game and gives a few more words than his normal – Mmmm:

Full bodied, tasty and not overpowering in Spice … medium … maybe could have asked for a bit more. I liked the spinach in it.

We should come to Akbar’s more often but then going to Bradford is preferable. In Glasgow we have a greater range of styles available across the – Desi – Curry Houses. However, the – Mainstream – in Bradford leaves the equivalent in Glasgow well behind.

The Bill

£49.00      Imran was as good as his word, no charge for round of the drinks.

The Aftermath

Mein Host bade us farewell. I let slip where The Company are going for New Year. There may well be a Curry or two before then.

In the meantime, here’s a photo of the latest statue to be unveiled in Glasgow – Charles Rennie Mackintosh (1868 – 1928), architect, designer, more.

Posted in Akbar's | Comments Off on Glasgow – Akbar’s – A Solstice Curry

Edinburgh – Kebab Mahal – Two Weeks Later

Posted on December 20, 2018 by Hector

As I was leaving Kebab Mahal (7 Nicolson Square, Edinburgh EH8 9BH) two weeks ago, Mein Host showed me the – Specialities – section on their Menu. Karahi Ghoust (£10.95) available on-the-bone was enough to have Hector scuttling back.

Arriving at Nicolson Square at 11.50 it was straight in to Kebab Mahal which officially opens at Noon. By 11.59 there were six of us sitting in and people kept coming. Kebab Mahal, in situ for some thirty years, is a very popular venue.

Mein Host escorted me to – your usual seat. You are here to try something different – he recalled.

From my seat I relayed my Order to another chap behind the counter. A Paratha (£2.25) was added to the Karahi Ghoust. When he brought a plate to the table a Sparkling Water (£1.15) was added.

Mein Host was back behind the counter:

I hope you don’t mind waiting, not everyone is here yet.

No problem, I’m early – I replied.

He brought a Raita and Chilli Sauce to my table and then to each in turn. There was a sense of well being, Mein Host looks after his customers.

The assembled company sat and waited for the respective orders to be prepared. I heard Lamb Bhuna (£7.65) and Biryani being requested, meanwhile the Takeaway trade was in full swing. People do buy Donner Kebap for lunch.

At 12.20 the Karahi Ghoust and Paratha arrived. I was already impressed. The Paratha was the real deal: Large, Layered, Flaky, Soft and served – Whole. I would manage about two thirds of this Paratha which is Hector’s standard.

*

Karahi Ghoust

A mass of Meat sat in the karahi with a covering of Desi Masala Mash. The Topping was Minimal, just a few Coriander Leaves. The Lamb was a mix of cuts, Sucky Bones full of bone marrow were present which add so much more flavour to any Curry. I assumed Lamb Chops were included but as I made progress this proved not to be the case. There was a huge amount of Meat, well into double figures, some Boneless pieces too. Tender to Chewy, there was a lot of eating here.

The Masala appeared to be Tomato-based, Onion Seeds were visible too. There was sufficient Masala, no need for excess. As ever, the Oil collected on the periphery of the karahi, probably less Oil than at my favourite Glasgow venues which serve this Fayre. The Seasoning was a tad below perfection, the Spice grew with each additional mouthful. In terms of Flavour, there was no dominance of any individual Spice. The Flavour was Dry, Earthy, and absolutely no Sweetness. Quality simply oozed from this Karahi Ghoust, one wonders how Mainstream Restaurants get away with what they serve. This was Desi Cuisine at its finest.

The serving chap came over to check on my progress. All was indeed well. They know that Karahi Gosht is the Ultimate Curry. Now imagine it with some Methi stirred in.

The Bill

£14.25 This was truly a Big Lunch.

The Aftermath

Mein Host took the cash, shook my hand, and asked if I had written some words. I showed him the review from two weeks ago, he was happy to see this.

Thank you very much, my friend – were his parting words.

Kebab Mahal, long may it flourish.

And so, in the reverse of the norm, Hector headed off to the Staggs, Musselburgh for the monthly visit and Ale after Curry.

Posted in Kebab Mahal | Comments Off on Edinburgh – Kebab Mahal – Two Weeks Later

Köln – Badmaash – Indian Food Club – Mumbai Palace rebranded

Posted on December 14, 2018 by Hector

… probably the Best Curry served to Hector in Köln, was written almost exactly five years ago with reference to Mumbai Palace (Am Malzbüchel 1, 50667, Köln, Deutschland). There has been a considerable growth in the number of Curry outlets in this city since then, Hector has done his best to keep up. En route to the adjacent Hotel Ahl Meerkatzen I passed by, the building was covered in scaffolding. I was surprised to see that Mumbai Palace is no more, it is now Badmaash – Indian Food Club.

This is the fourth and final Curry of this trip, unless…

I entered Badmaash at 13.00, the once intensively decorated Curry House was almost Spartan in comparison. A couple of chaps were having coffee or similar, I took the table next to the Bar. The Waiter brought the Mittagstich – Lunchtime Menu. I glanced over this then asked for the Main Menu. The grid of Curry Dishes (below) covered Lamb, Fish, Seafood, Chicken, Turkey and Duck, though not every Curry was available in each format. It became apparent very quickly that the Curry I had settled upon may as well be bought from the cheaper menu.

Lamm Dansak (€8.90), when has Hector ever ordered this? A bottle of Sparkling Water (€2.20) would accompany.

More customers arrived, again to drink coffee. One was a clone of Saddam Hussein, well maybe not. The only Curry I would set eyes upon at Badmaash today would be mine.

Lamm Dansak

For the third time this week, Hector was presented with a plate of half-Rice, half-Curry. From the Lunchtime Menu, this was quite acceptable. Eight pieces of Meat sat in a Soupy-Masala. Lentil grains were still visible in the Masala, strange, when I cook Lentils they turn to pulp and become part of the Mash. A dollop of Yoghurt sat on one side of the boundary between Rice and Curry. A sprinkling of Coriander Leaves topped this combination.

Piquant

A Tangy Flavour hit the palate from the off, a Curry with a definite Flavour, a good start. The Spice was moderate, the Seasoning was at a very pleasing level hence the immediate impact. The Daal-effect not only added a different Flavour from my usual Curry choices, but aided the Texture. The Meat varied in Quality, some was decidedly Tender, some required a lot of chewing. The final piece took Hector a full ten minutes of mastication which is unheard of. Some of the Lamb shared the same tanginess as the Masala; some gave off an almost unpleasant after-taste. This puzzled, I could not establish if there was a correlation between the Tender Meat and the Chewy Meat with respect to the latter. Fortunately, the majority of this Curry was a positive experience.

Overall, this was another Euro-Curry, simple and well done.

The Bill

€11.10 (£10.00)   Mumbai Palace was on the printout.

The Aftermath

Having introduced myself I had to ask about the change of name. I was informed that it is the same owner.

… probably the Best Curry served to Hector in Köln, not today.

Much later this evening, I managed to leave Altes Brauhaus and not go into Indian Curry Basmati House.

There’s hope for Hector.

Posted in Badmaash Indian Food Club (Mumbai Palace) | Comments Off on Köln – Badmaash – Indian Food Club – Mumbai Palace rebranded