Curry-Heute

Glasgow – Karahi Palace – Eleven, Plus

Posted on July 28, 2018 by Hector

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

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

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

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

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

Tradeston

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

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

Aloo Gosht

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

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

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

Karahi Gosht

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

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

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

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

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

The Bill

£16.20 Mags arranged her Takeaway.

The Aftermath

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

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

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Glasgow – Shinwari Restaurant – Charsi Lamb Karahi

Posted on July 27, 2018 by Hector

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

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

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

One Hour Later

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

The Inverse Tardis

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

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

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

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

Charsi Lamb Karahi

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

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

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

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

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

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

That were aright – was the Yorkshireman’s verdict.

We can find better – was Hector’s conclusion.

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

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

The Bill

£39.00 So Chef had his way, again.

The Aftermath

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

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

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

The Curry Capital

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

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

Last Night

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

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

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

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

Update 2021

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

Update 2023

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

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Clydebank – Hot & Spicy – Even Hector gets The Munchies

Posted on July 27, 2018 by Hector

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

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

A Small Donner with everything, Spicy.

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

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

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

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

Two Days Later – Chicken Curry

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

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

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

Thank you.

Posted in Cafe Punjab / Hot & Spicy | 1 Comment

A Better Fish Karahi – Home cooked – Laziza Karahi Mix

Posted on July 26, 2018 by Hector

Why a photo of Mykonos?

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

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

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

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

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

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

Where’s the Fresh Coriander?

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Glasgow – Karahi Palace – Eleven

Posted on July 21, 2018 by Hector

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

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

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

Marg arrived in time to photograph all that followed.

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

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

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

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

Lamb Karahi, Hector is home.

Behold the – Happy Hector.

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

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

The Bill

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

Are you sure? – I asked.

The Aftermath

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

More photos, Marg did the honours.

July’s official visit to Staggs is next Saturday.

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Glasgow – Ambala Deli Bar – An attempt at Fish Karahi

Posted on July 19, 2018 by Hector

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

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

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

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

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

Fish Karahi

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

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

The Bill

£14.00.

The Aftermath

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

Posted in Ambala Pakistani Cuisine (Deli Bar) | Comments Off

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

Posted on July 17, 2018 by Hector

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

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

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

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

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

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

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

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

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

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

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

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

Lamb Karahi on-the-bone Black Pepper Oil

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

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

Roti – Kulcha Naan

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

Ladies first – said Mein Host.

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

Lamb Karahi – Boneless

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

A lovely taste of pepper coming through with meat.

The soft tenderised meat goes well with the crispy Roti.

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

Lots of flavour.

Loads of meat, some of it was mushy.

That was excellent, worth waiting for … all day.

She hadn’t been waiting twenty one days then?

Very filling.

The Mango Lassi helped take away some of the spiciness.

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

And so to the Tawa

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

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

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

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

How did this happen?

The Bill

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

The Aftermath

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

Dera, the Finest Curry in Manchester.

An afterthought : Bloodsucker-free Zone

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

Posted in [Dera / (Lahori Dera)] | Comments Off

Porec – Ristorante Pizzeria Italia Mia – Eight Days in Istria Without Curry

Posted on July 10, 2018 by Hector

This week was always going to be tough, eight days in Hrvatska-Croatia and the only reported Curry may well be way down south in and around Dubrovnik. The thought of Croatia reaching the Final of Mundial appeased the mind, but not the appetite, until I ordered Seafood Risotto at Italia Mia (Epulonova 1, 52440, Porec, Croatia).Seafood and Pasta, both together even, have been the staple diet for much of this Trip. Risotto, Paella in disguise? Rice and Seafood, what’s not to like? With – Spice – a Seafood Biryani. Spice in Croatia?

In a Mixed Grill I did discover something that was in effect a Seekh Kebab. I have narrowed this down to a Dish called – Cevapcici with accents over each – c. Five in a portion, with Chips. I try to avoid Fries but sometimes one just has to accept they will turn up.

Anyway, on Tuesday night Marg and Hector sat at Italia Mia one table away from the TV, how could Belgium (the best footballing team in the tournament IMHO) not beat France? Spaghetti Bolognaise for Marg that evening. The Seafood Risotto (75 Kn) was ordered along with a half litre of the Local Eurofizz (25 Kn), what came was simply a delight.

The wealth of Mussels-in-shell and whole King Prawns reminded me of how disappointing my last Paella was in Barcelona back in April. This had substance. The other thing which took me back when this Risotto arrived was the quantity of Liquid. When cooking Paella I try to time it so as it is not swimming in Liquid, but not too Dry either. Perhaps Risotto is traditionally – Wetter. It was the abundance of Liquid which made Tuesday’s Risotto a standout. The Sauce was so well Seasoned it made everything taste as if it had come straight from the Sea. I was already imagining this with Ginger, more Garlic and Coriander. This was easily the finest Risotto/Paella I have ever experienced.

As we finished our meals the Chefs were outside having a break. I asked one of the Chefs who had created the Risotto.

Pasqaule – was the reply. He pointed indoors. Chef Pasquale was still hard at work.

I applauded him through the window. One can only imagine what went through his mind.

With two more nights in Porec, Hector was taking the Opperchancity to have this again.

And so we returned this evening, no football, but the same Waiter.

I’m back for Chef Pasquale’s Seafood Risotto – I informed him immediately. There was an air of recognition.

Marg ordered Pizza which came first and was a marked improvement over the rubbish served in Trieste.

A Risotto appeared about ten minutes after ordering but went straight past me. I’m sure we were here first. Another ten minutes past, behold – Risotto.

The edges of the plate had generous sprinklings of Paprika/Cayenne, now we’re talking – Spice!

The Curry-Heute Test of can you replicate that which impressed first time around – was surpassed. I stirred the Red Spice into the Sauce: Seafood Flavours, Seasoning and Spice. Mmmmm. The Mussels and King Prawns were as before, however, tonight I felt I had even more Squid and standard Prawns in the melange.

That which came from the sea taken care of, I was left with a mass of Rice which was markedly different from the Basmati I am more accustomed to. The moistness maintained, why can all Rice not taste this good?

The Bill

100 Kn (£12.00) I have reported the price of the Risotto and Pivo only.

The Aftermath

With camera already in hand I asked our Waiter if I could have a photo taken with Chef Pasquale. He was not fully taking me on, his colleague with better English took the less than subtle request on board.

Risotto – exclaimed Chef Pasquale as he emerged from the kitchen. He was delighted to receive the praise for his Risotto; one always thinks at such a moment that the Chef is fully aware of the wonder that he has served up. The flag of Hrvatska had to appear in the photo, after all, Croatia are in the Cup Final on Sunday.

Posted in Ristorante Pizzeria Italia Mia | Comments Off

Udine – Himalaya Indian Restaurant – Archetypal Euro-Curry, sadly

Posted on July 8, 2018 by Hector

Five nights in Trieste was a good idea, but maybe not five days. On Friday we went to Koper (Slovenia) for the day, today it’s Udine, possibly Italia’s most northerly city. That four Curry Houses are located within what is defined as Udine made this an even more attractive day out. Two of the venues are well out of town, leaving Ristorante Indiano Taj Mahal (Viale Europa Unita, 161, 33100 Udine UD, Italia) located near the Train Station and Himalaya Indian Restaurant (Via Superiore, 75, 33100 Udine UD, Italia) on the western side of town.

Udine is an hour from Trieste, longer allowing for the usual and inexplicable need for Italian trains to keep stopping. It was a few blocks to Taj Mahal where a staff member was found sitting outside. The photo taken I glanced indoors, there was no posted Menu, nothing to make me want to go in to these empty premises. Research had made me favour Himalaya before my arrival, a trump card.

Heading in to the centre we did the touristy things before declaring it – Lunchtime. It was still a fair walk to Himalaya, one wonders why they are located here, the ring-road?

One Diner was sitting in the front section adjacent to the Bar, the remainder of the Restaurant was empty. We took a table mid room through the back.

The Menus were provided:

I hear you have a Punjabi Chef? – I asked the young Chap who I took to being Mein Host.

This was confirmed.

That was the trump card.

Where are you from? – was his comeback.

As ever I had to tell him that in Glasgow we have over one hundred Curry Houses and most of them are Punjabi, so this is the food I favour.

I was not sure this made any impact.

The five Dishes that might be worthy of a Hector were listed together. I had to ask the difference between Fish Curry (€8.00) and Fish Madras (€8.30). The explanation was not convincing. It was time to play my joker – I showed the photos of Capsicum on – The Curry-Heute Campaign – page. I was told that both of the Fish Dishes had Capsicum.

At this point I have to accept that – lost in translation – comes in to play. I tried to explain that if the Capsicum was cooked in to the Masala then I did not mind, I did not wish chunks of Green Pepper acting as Ballast in my Curry. I did not want – Shorva – either.

I had to give up on a Fish Curry.

Marg decided that today she would have Curry. She enquired about Chicken Karahi, Capsicum was reportedly unavoidable. But they haven’t cooked it yet! By this time another staff member was being consulted, I was already wondering about the efficacy of the Fayre.

Marg chose her old faithful – Butter Chicken – (€7.00), whilst Hector played safe – Lamb Vindaloo – (€7.50). This meant we could have both Rice and Bread. Jeera Rice (€3.00) and an Aloo Parantha (€2.50).

The Menu has 250ml Bottles of Acqua Frizzante at €1.50. We secured a 750ml Bottle at a price to be determined later.

Three cone-shaped Poppadoms with the embedded Cumin Seeds were brought with three Dips. As Mein Host started to describe each of the Dips so I jumped in with – Tamarind. If he didn’t know that we knew our stuff, he did now.

These Poppadoms are always appreciated, especially when Complimentary, though in Italia the Cover Charge means one is paying for them anyway.

When the food arrived, the disparity in the size of the Curry Pots made me wonder. However, one Curry had the required Minimal Masala, the other was decidedly – Soupy.

The Jeera Rice was just enough to share and had plenty of Jeera/Cumin. The Aloo Parantha was remarkably – Thin – for something that was meant to be stuffed. Served in Quarters, (why?) it was an OK size, nowhere near as large as served in the UK. It was already going Crispy. Thin & Crispy, remind you of anything?

Butter Chicken

Marg counted some twelve plus pieces of Chicken as she decanted the Meat from the Soup, sorry Masala. Hector seeks Meat with Masala, not Masala with Meat.

It’s not Spicy – was her first comment. She then went on to express her appreciation of having the Cumin Seeds in the Rice, the extra Flavour provided can make a difference to a Bland Curry.

Marg then went on to philosophise about the difference between a Lamb Curry which she would normally have, and Chicken.

Chicken doesn’t absorb the same (as Lamb). It’s meant to be simple, a plain dish, so cannot criticise.

Marg also knows never to consider this Curry with Lamb, if anyone was mad enough to offer it. As with – Patia/Chasni – it only works with Chicken.

Out of interest, I sampled the Masala with a piece of Paratha. Tomato Soup, name your brand. When Marg had finished there was still the excess Masala to take care of with the last remaining quarter of the Paratha, I did the decent thing. I was appalled. That such a Dish is on a Menu masquerading as – Curry – in any Restaurant is something I find it difficult to accept. Here there was no attempt at even pretending it was – Curry. This was simply Chicken in a Tomato Soup with Minimal Spice added. One could have bought a Jar of this in any supermarket.

Lamb Vindaloo

The sprinkling of Fresh Coriander on top was a hoot. Either give us Coriander or don’t bother. Maybe Chef needs to visit Kabana (Manchester) to see just how much can be added? The small Karahi already had me wondering. I managed to count eight small cut pieces of Meat with five similarly cut pieces of Potato. This was not going to fill the Hector.

The Blended Masala was also quite – Soup – like, at least there was less of it, a better ratio of Meat and Sauce. The Spice Level was Moderate at best, the Seasoning was fine. A Tangy Flavour emerged quite quickly, and that was it. This Curry lacked any depth of Flavour. If the Butter Chicken tasted as if it had come out of a Jar, then what was the source of this? I guessed – Pastes – at best.

I was not in a forgiving mood, this is classically what is wrong with far too many Curry Houses across Europe. My recent outings have been good to wonderful, today’s experience was the pits.

The Bill

€24.50 (£21.68) And it came to pass that 750ml of Sparkling Water is €3.00.

The Aftermath

I introduced myself and the Curry-Heute Website. Our conversation was lengthy. Again I established that Glasgow has over a hundred Curry Houses, mostly Punjabi, so we know what – Curry – can be. I showed the slider on the Homepage with the rotating photos. That is Curry.

Himalaya has been open for two months, and I thought this was the more established of the two Curry houses in town, maybe not. So how come so many positive reviews?

Mein Host claims that the Italians do not like Spicy food. Large pieces of Onion do not go down well either, nor does topping the Curry with copious Fresh Coriander. I hope I made it clear that Curry should not be presented with large pieces of Onion or Capsicum, this is Ballast. Mein Host admitted that he does not like Capsicum either.

If one accepts the premise that there are those who go to Curry Houses for the Tandoori Dishes, then they are happy to eat – Grill – anywhere which may explain the recent shortcomings of so many Greek Restaurants in Greece and beyond. Those of us who desire Meat cooked in a Masala are seeking the real deal. Surely it is better for – The Italians – to experience proper Curry and not like it than be served something false which Chef thinks they might like and be misled? Is it an Indian Restaurant or not? And then we have Marg and Hector arriving at Himalaya today with the confirmed Punjabi Chef serving this nonsense.

Two young Chaps were behind the Bar as we made our way towards the door. I was keen to see into the kitchen. Another young Chap was there, but it was the shelves I was interested in. Behold the four telltale Big Plastic Tubs – Pastes. One for Lime Pickle I might excuse, the rest? As I relayed my observation to Marg, so she told me later Mein Host was quick to close the kitchen door whilst I continued taking my photos.

I do not know how Himalaya has come into being. It is possible that the staff I saw today had the wherewithal to establish this business. If someone else has set them up, then I fear for the investor. I cannot see the point of a so called Indian Restaurant serving this Fayre. Get back to basics, prepare a proper Masala – if you know how. Buy in Fresh Ingredients and Powdered Spices! Get rid of the Tubs.

Here is how to make a simple Chicken Curry. Indeed, here is an array of Curry Recipes which could replace some Dishes on your Menu.

Menu – extracts

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Trieste – Surya Yoga Indiano Ristorante – Unique Fish Curry

Posted on July 7, 2018 by Hector

This is Day #4 of five in Trieste, Curry-Heute was overdue. Meanwhile Marg has banned me from ordering Pizza in Italia ever again, Bir&Fud (Roma) possibly excepted. This Pizza served at Pizza Restaurant Mascalzone Latino was disgusting. With Pizza, it is very much a case of I know what I like, and it ain’t – Thin and Soggy. In 1976, I bought the cheapest of Pizza in Napoli, it was a Takeaway, cold, horrible. The Pizza slices sold under Karlsplatz/Stachus (München) over the years with a large piece of Salami atop, always impressed. My first ever genuine Pizza was in Tiberias (Israel) in 1988, I encountered – Anchovies – for the first time: horrible back then, cannot get enough of them now. For Hector, a Pizza must be – Deep Pan – and have Black Olives. I like the Toppings to be cooked, not floating, and no raw Vegetables a la Artichoke. The edges of this Pizza did not look edible, too Dry ironically, no attempt at making the Toppings go to the edge. Even the way the Olives are clustered shows the callous way they were chucked on. The Cheese is in three splodges, I thought it was Egg at first, cooking on the Bread as I have been served elsewhere.

Are you enjoying your Pizza? – the Waiter asked.

Do you have an hour – was my reply.

In the end they took this mass of pulp away and put it out its misery.

I like American Pizza – was my parting shot.

For Lunch today I had a choice of venues, both with virtually the same name and two parallel streets apart. There was a challenge for Hector Holmes to get to the bottom of this. Yoga (Via Filippo Corridoni, 2, 34131 Trieste TS Italia) showed up on all searches, Surya Yoga Ristorante Indiano (Via della Madonnina, 4/d, 34131 Trieste TS Italia) took more effort.

We arrived at Yoga just before 13.00, Chaps pulled up outside, there was a bit of a kerfuffle at the doorway. Marg thought we were going in, I wanted to see as much of the Menu before committing. Lamb Achar (€7.00) was a possibility. Did the Fish Curry have to be Fish Tikka Masala (€8.00). The latter made me more determined to check out Surya Yoga. En route I realised how close we were to both the holidaying Masala and the excellent Krishna.

The stone arched interior of Surya Yoga impressed as we entered. Two Chaps sat at a table mid-room, we were shown to a table in the corner by the window. Their presence made it difficult to photograph the interior however, a third member joined their party and they were moved to the far side. I was then able to secure the required photos.

A Young Waiter brought the Menus, I had to ask him the difference between Fish Curry Masala (€8.00) and Jalfrezi Fish (€8.00). He admitted the latter would be – Wet – and so Fish Curry Masala it would be. I had a certain page from a well known and reliable Curry Website to hand to show – No Capsicum!

Capsicum is the Darth Vader to Curry – I said to the no doubt bemused Waiter. I think I made my point. Jerra Matter Palau (€4.00) would accompany.

Marg stuck to her ritual – Keema Samosas – (€4.00), then announced a Mango Lassi (€2.50). A 750ml Bottle of Sparkling Water (€2.00) was good value, we ordered two eventually.

The Order was given to the Waiter, Cumin laden Poppadoms and Dips arrived shortly afterwards. Today we had no Tamarind, the presence of Mango pleased Marg.

The Cumin Seeds make them so much better – remarked Marg. These Poppadoms are a different species from those served in the UK. They are Seasoned, have much more Flavour, could this be the root cause of me not bothering about Poppadoms at home any longer?

That was the last we saw of the Waiter, thereafter it was Mein Host who would deal with us. He brought the Samosas after a few minutes, so the request to have all food served simultaneously had been lost – again.

The Samosas were a good size, but were served on a bed of tired Cabbage. This did not bode well for Marg’s Salad.

Quite filling – was an almost immediate comment.

It’s lovely, enough for a meal – Marg concluded, but where was the Salad?

The Mango Lassi was value for money compared to many servings I have seen over the years. Marg found seeds, more Cumin? The Lassi was thoroughly enjoyed.

A full half hour after we had taken our seats, the Salad was presented. I encouraged Marg to start, before it got cold…

Slices of Onion, Cucumber, Tomato and Carrot were topped with Lemon and some more of the tired Cabbage. Hector already had his eye on the Onion slices. Not the best of Salads, but then how many have been to the now missed Lasani Grill (Glasgow) for one of Waris’ Specials?

Fish Curry Masala

Ginger Strips and Sliced Tomatoes were the Garnish. The Masala was clearly Thick and Creamy, approaching my very own Machi Masala Recipe.

Salmone con salsa – the Menu said. I would never have recognised the Fish otherwise. The Fish was cut small, the Pinkness was evident. Marg took a Soupçon:

My kind of Curry – said Marg who kept coming back for more.

There was a Spice presence, not excessive, the Seasoning was not an issue. Initially I was not getting the anticipated strong Fish Flavour, in time this developed.

The spare Onion slices were stirred in, with the Ginger this varied the Texture. I mustn’t overlook the Rice.

Jerra Matter Palau

The portion was sensible, the Cumin Seeds kept hitting the palate, the Peas added further Diversity. This turned out to be a perfect complement.

As I ate on, so the level of appreciation increased. A solitary piece of Yellow Capsicum emerged, I’ll forgive Chef.

The realisation dawned, this was a unique interpretation of Fish Curry, I was glad to have encountered it.

By the time Mein Host came over to the table I was well impressed by what I was eating. My respects were paid.

The Bill

€29.50 (£26.11) With two large Bottles of Sparkling Water and a Lassi, no complaints here.

The Aftermath

By this time I had ascertained that Mein Host had both Surya Yoga and Yoga, I had to solve the mystery of two supposedly rival premises so close to each other.

Yoga has been in operation for some nine years, the premises are rented. Mein Host purchased Surya Yoga four months ago, in time the two Restaurants will merge to these premises. Hector picked the correct venue to visit.

As is often the case, Mein Host was keen to know where we came from. The UK sets the Curry Standard in Europe, though from my encounters in Hellas-Greece and Italia, Curry is becoming more contemporary.