Curry-Heute

Glasgow – Madha North and South Indian Kitchen – Visit #1

Posted on June 22, 2018 by Hector

Somehow I managed to change trains at Partick and still end up at Glasgow Queen St, so no Southside Curry-Heute. The Merchant City was calling, the latest City Centre venue: Madha North and South Indian Kitchen (42 Albion St, Glasgow G1 1LH) became today’s choice of venue. If my research is correct, this Curry House is the brainchild of – Joseph – once of The Dhabba which Hector reviewed, by invitation, last year. They claim to be the first venue in Scotland to serve the Cuisine of both North and South India. Given how extensive the menus are in many Mainstream Curry Houses, this claim might be debatable. However, there is Mainstream and there is Authentic.

Walking through George Square on this fine summer’s afternoon, I passed a locus on Cochrane St. which once housed – Akbar – my favourite Curry House back in the 1970s. Whatever happened to these Chaps? Their Curry had a Flavour I have never encountered elsewhere.

I arrived at Madha @14.30, a few people sat in the window area, no staff member was seen. I walked along the narrow corridor to the larger seating area in the rear, still no sign of staff. Ah, a member of staff was having his lunch and called Joseph from the kitchen. I was pleased to make his acquaintance. He let me choose my own table in one of the small booths on the far side of the rear room. In the course of our brief conversation he told me he is from Kerala. There are not a large number of actual – Indian Restaurants – in Glasgow. One day I will find a Chettinadu in Glasgow to match what I had in Seattle last weekend at Chili’s South Indian Cuisine. The Menu was provided. It was evident that this was not a Mainstream Menu, but a collection of well thought out Dishes.

Joseph mentioned Drinks, I asked for Sparkling Water. He offered Large or Small. Having been caught out at many a venue, I asked how much the Large was. £3.00 was more than acceptable for a Litre Bottle, Joseph insisted that they do not try to rip people off by overcharging.

Machi Masala (£15.00) featured Salmon in a – thick delicately spiced tomato gravy. The promise of a Thick Masala was tempting, sourcing Quality Fish Curry in Glasgow is difficult. By the time I dismissed Capsicum and Coconut from the Lamb Dishes, I was left with Rogan Josh (£11.00), a possibility. Duck Curry? – a rarity in these parts. Kuttandadan Tharavu Roast (£12.00) sounded interesting, I would have to verify that it was actually – Curry. £20.00 for Nalli Gosht? Is it gold-plated?

Joseph returned, I asked about the Kuttandadan Tharavu Roast and whether I should have Bread or Rice with it. Having established how hungry I was, and that I was not having a Starter, he suggested both. Chapattis (£2.00) are not on the Menu. Joseph suggested a Chapatti and one of the interesting Rice Dishes. I went for Chamba Rice (£2.50), Brown Rice apparently.

I had time to take in my surroundings. The layout is reminiscent of Charcoals on Renfield St., the entrance area, long narrow corridor, then larger seating area to the rear. From the street, one cannot see that these premises are considerably larger.

The wait was appropriate, not too long, not Curry in a flash. When it arrived, I was impressed by the sight of a Thick, Minimal Masala. The overall quantity was such that I could have done without the Chapatti. Nevertheless, this was a worthy Chapatti, good girth and soft. The Chamba Rice intrigued. This – Brown Rice – was White, Chubby, quite different from Basmati. It reminded me of the Orzo Pasta which is used by the Greeks in Giouvetsi.

I arranged the Duck Curry over the Rice. There was a hint of Fresh Coriander and the slightest presence of Ginger Strips. After the poverty of Toppings in my recent jaunt to USA, I was glad to see these once more. This Curry looked Wonderful, redefining – Minimal Masala. This is how Hector likes his Curry.

The first mouthful disappointed, the food was simply not Hot enough. After my Homecoming Curry yesterday at Karahi Palace where the food is served – piping hot – I had to wonder what had happened.

The Spice Level was not demanding, thankfully the Seasoning rescued the meal, this was Fine. I counted the Duck pieces into double figures, they were also quite Large; a Portion size that matched the price. The Texture of the Duck varied from very Soft to quite Chewy, but that is the nature of Duck. Quack! It was the chewier meat which gave off the strongest Duck Flavour. Hector likes Duck.

I picked out Green Cardamom and Cinnamon Bark from the Melange. Onions were present throughout the Masala. Was it from here the slight Sweetness emanated? Hector prefers – Bitter – Karela, on the odd occasion. The hoped for Richness of Flavour was never revealed. This Curry did not have the Depth of Flavour I have become used to in, dare I mention, my favourite Punjabi venues.

Joseph had approached mid-meal to ask the customary question. I congratulated him on the Quality of the Masala. I was not revealing myself yet.

Overall, this was a Curry with a hint of pedigree, not the – Duck Soup – I feared might arrive. It should have been served Warmer, and the Spice Level negotiated.

The Bill

£19.50 Put Merchant City in the address and the price goes up a Fiver.

The Aftermath

By the time I paid, Joseph had left the building. His assistant took the Calling Card. Our conversation was interrupted by someone making a booking over the phone for later. I waited, we exchanged pleasantries. Until next time.

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Glasgow – Karahi Palace – Home, again, briefly…

Posted on June 21, 2018 by Hector

After seventeen days trying to track down the best of Curry on the Pacific side of USA, Hector is home, briefly. Karahi Palace (51 – 53 Nelson Street, Tradeston, Glasgow, G5 8DZ) was chosen as today’s venue, somehow I have not been here in two months. With the high regard I had for the Curry served up at Karahi Palace before I went – West, I can now deduce that not only is Karahi Palace one of the Best Curry Houses in Glasgow, it is simply one of the Best, Anywhere.

I arrived just after 14.00 to find two Chaps sharing a Kilo of Chicken Karahi. If my stomach was not still somewhere around 40,000ft, I may have been tempted to order the half Kilo for myself, a Portion would do. Qaser was there to serve, Chef Rashid was in his – spot, all was comfortably familiar.

The Order was given: Karahi Gosht (£7.90) and a Chapatti (£0.70). No Salad was forthcoming, a jug of Tap Water was brought, no glass. Patience, Hector, no American-style service here. Karahi Palace is as basic as they come.

A plastic cup arrived with the Curry, what happened to the glasses? No plate, none needed. As I took my usual photos, the Chap at the next table of Chicken Karahi fame asked if I was taking photos to wind up my friends, as in Look what you don’t have. I told him I had a Blog.

Oh, your – hoot!? (sic)

Hoy-teh – is not pronounced correctly by those without Deutsch.

Hector had been recognised, he had read my Blog. His friend went on to name Yadgar as being the other standout venue in Glasgow. I mentioned Ambala, they have not been, yet.

And so into the Fresh and very Hot Karahi Gosht. How I have come to miss my Fresh Coriander and Ginger Strip Toppings, the extra Flavour and Crunch is something I will never take for granted again. This was comfort eating, I have been here often enough to know what to expect: the Oil collecting around the periphery of the Karahi, the Tomato-rich Masala Mash, the Sucky Bones, today I had three.

The Seasoning was – down – today, I did not ask for Extra Methi and Seasoning, perhaps I shall have to keep making this point no matter how often I visit. The Spice Level was most welcoming, a good Kick, nothing crazy despite the abundant chopped Green Chillies. My days of – Habanero – are behind me.

There was a pronounced Bitterness to the Flavour today, had some Karela sneaked in there? I needed more Methi. The Lamb was brilliant. Hector has not had Lamb in two weeks, such was the poverty of what was on offer States-side. Lamb, so much more full of Flavour than Chicken, don’t start me…

The Bill

£8.70. Rashid took the cash and took time to ask how I was. Genuine, not the American way. No presumption of a 15-20% Tip. Indeed, in these Curry Cafes, they are embarrassed if one tips.

The Aftermath

Now to the Briggait where Hector is doing some hours at the Foreign Bar at the Glasgow Real Ale Festival – G-RAF.

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Seattle WA – Chili’s South Indian Cuisine – The Return and The Welcome

Posted on June 17, 2018 by Hector

Yesterday, all my worries went so far away… finally, in Seattle, I have found a Curry House in USA that is worthy of a Hector rant – This Place serves Curry! Chili’s South Indian Cuisine (4220 University Way NE, Seattle, WA 98105 USA), as in Erlangen (Deutschland), where there be Students, there be Curry.

Dr. Stan took a little persuading, my so positive report on the Goat Chettinadu was almost enough, adding Big Time Brewery & Alehouse a block south was certainly enough. There would be Curry-Heute, Zusammen.

Bus 44 brought us to Chili’s at 12.55, the place was not stowed as at this time yesterday. We were allocated one table in from the door, a small table for two. Dr. Stan briefly struggled to get in, the table was moved, sorted. The Cold Water arrived, I remember when a Manchester (England) Curry House used to charge for their – Welcoming Water. They soon stopped that.

Brasil 1 v 1 Schweiz

The game was just finishing as we took our seats. We had seen none of it, Fox were showing the US Open instead of the World Cup this morning.

A Lady I had not seen yesterday was clearly – The Hostess. One of the two Waitresses who had served me yesterday was there. The Lady Host came around the Restaurant asking where she thought appropriately:

Are you here for – Father’s Day?

Dr. Stan has had to suffer Hector for seventeen days, surely he has not aged that much? The Faither #2?

I am not a Number…

Having recommended the Chettinadu Goat ($16.99), Dr. Stan had to prove his independence: Chettinadu Lamb (Very Spicy) ($16.99). Note the capitalisations of – Very – and – Spicy. It was Our Hostess who took the Order, she asked Dr. Stan to confirm he could handle – Spicy. I assured him he could.

Fish Chettinadu was my hope, but I was told yesterday it cannot be done, a different Masala. I was almost tempted by the Chettinadu Shrimp (Spicy) ($16.99), but I knew this was my best chance for a decent Fish Curry on this Trip: Fish (Boneless) Molee Curry ($18.99) it had to be. The $3.00 more than its alternative had to be justified.

A family to my left, and in as close proximity as in the classic British TV play – Mr. Axelford’s Angel, were having Thali, Sambal, Oopsadaisies (sic) etc. I heard congratulations on how wonderful this Vegetarian Array had been. Not for Hector. The baby cried. Give it Goshat Karahi, Punjabi-style! I jest.

The wait was well within acceptable parameters, and not too soon. The Lamb Chettinadu was everything I had seen yesterday in Goat, so click here for that review. The Curry-Heute Test was now in vogue – can you serve the same Quality two days in a row?

Lamb Chettinadu

I let Dr. Stan get started then asked:

Impressed?

Oh yes.

He enjoyed the Spice, not a problem for the Good Doctor.

And so it was declared – an Excellent Curry. Dr. Stan tends to say little more, but today he did.

Very good, Spicy, the Lamb was quite burnt in places, is this normal?

I suggested he may have received Lamb Tikka. Dr. Stan was certain it was not Tikka. Fiercely fried then?

With Hector once again in full – photograph everything mode – the Waitress from yesterday approached, it was not her I gave the Calling Card to but she somehow knew I had spoken to her colleague. I showed yesterday’s Blog for Chili’s, the Lady in charge was summoned, our Hostess. She was very pleased to see that I had written a review, my LG was taken to the door and the Blog read, thoroughly. On her return, our Hostess was beaming even more, a true appreciation of the positive words I had written. I showed her the Fish Chettinad as served at Indian Mango (München) which sets – The Standard. She took on board my suggestion for Fish Chettinad, so if it ever appears on the menu, hopefully someone will let me know. Hector is unlikely ever to be in Seattle again.

Our Hostess went on to tell that Chili’s had recently won a major Seattle Award, some kind of – Hall of Fame. The walls were adorned with testimonies, a Curry-Heute Blog may well appear there one day. Their most loyal customer arrived, we were introduced, he spoke so highly of the Fayre served at Chili’s, apparently there is nothing like it elsewhere in Seattle. There had to be a photograph, and so there was.

All of this took place after the arrival of my Fish Molee Curry. Eating Curry and discussing Curry, Hector was in Curry Nirvana.

Fish Molee Curry

The Fish (Boneless) Molee Curry had a much thinner Masala than the Chettinad.

We had both taken the – Two Paratha – option over Chapathi. Once again, the Parathas were Perfect, today I would almost manage both. The Rice lay beside the karahi on the plate, due to the nature of the Masala, I thought it better to add the Rice to the Curry, not my ideal, and not aesthetically pleasing for photos. I was also worried about splashing Masala all over my t-shirt.

Once again, from the first dip of Paratha, Hector was blown away. How was it possible, this Curry had even more Flavour bursting through, and a Tang as well. I may prefer a Thicker Masala, but who cares when it tastes this Wonderful? As yesterday, I encountered copious Black Peppercorns, and Cinnamon Stick. Curry Leaves were the Herb, and those Red Chillies.

I was so engrossed with the Masala, I had yet to encounter the Fish. The Tilapia was a single large piece, well buried. I managed to raise it to the surface, a la Titanic. This was an impressive piece of Fish and complemented the Masala.

How much Bland Fish Curry have I reported on over the years? This was the antithesis, the Real McCoy. The Spice Level was high, again well judged, though this Curry did bring perspiration to the brow. Seasoning is all, this Curry had it, and so a great Depth of Flavour was attained. This Fish Molee Curry is one I shall recall forever.

The Bill

$39.62 (£29.57) When compared to what we have been paying for Bar Food in the evenings, great value.

The Aftermath

I had made a great connection today. We were bade farewell:

Thank you for helping us.

It was a great pleasure.

Two visits only, but Chili’s South Indian Restaurant has to be added to Hector’s Recommended Curry Houses.

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Seattle WA – Chili’s South Indian Cuisine – Is there a Better Curry in USA?

Posted on June 16, 2018 by Hector

The day began with Curryspondent Doug questioning if Storm Hector, caused by an excess of so called – Chicken Curry – here in USA, had taken its toll: days here without Curry and my enthusiasm waning. There was a brief – Wow! – at India Grill (Portland OR), but yesterday’s visit to Qazis here in Seattle made me question what I was doing. Suppose there are no decent Curry Houses? I decided to stick to the plan and visit Chili’s South Indian Cuisine (4220 University Way NE, Seattle, WA 98105 USA). Kerala Cuisine is not my favoured but I do love Chettinad. Indian Mango (München) have set the Chettinad Standard, but I believe they have altered what they now serve, to me at least, to reduce the former abundant Masala. The Smoked Chilli Flavour remains Universal.

Dr. Stan’s absence for Curry-Heute was a tacit declaration of – enough blandness already. I arrived at Chili’s shortly before 13.00 and was given a table for two nearest the door. I could see the place was busy, thirty something customers were already there, family groups. With only three tables left and the window stool tables, Chili’s was about to fill up this Saturday lunchtime. There was no Buffet today, and they were this busy?

I acquired a Menu only after reminding one of the two Waitresses that I did not have one. They were in limited supply from what I could see and with so many still to order, I wondered what I had let myself in for.

Whilst I waited to be served something became apparent: the clientele were mostly Indian, cue a cliché. The fullness of the Restaurant also restricted my photographic coverage – excuse me, do you mind if I take a photo of your Curry? – not happening.

My Order was finally taken: Chettinad Goat (Bone-In) (very Spicy) ($16.99) – served with Basmathi Rice & Two Paratha or Chapathi. I took the Paratha option. Their additional – h– in Basmathi was noted, the use of a capitalisation for – Spice made me smile. Who uses Capitalisations to highlight key words?

One of the two Waitresses offered me Chai, I declined, I don’t drink Tea with Milk and never outside Scotland, the Water. The other Waitress offered me Chai, a new Chap who had appeared on duty did so also. Can I have more Water please? A young Girl appeared at the door beside me, she was here to wash up, had she been summoned due to the number of customers now present and sometimes queuing? I did well to keep my table and not be moved to the window. The Couple who were given the last table for two in front of me studied the Menu, accepted the Chai, then left. Bad form. Were they expecting Buffet ($10.91 plus Tax)? Not available at weekends.

The Chap brought my food, I was instantly impressed, ah the aroma of South Indian Cuisine, the Chillies!

Chettinad Goat (Bone-in)

The Parathas were Perfect, ticking all three boxes: Layered, Flaky, and showing the Swirl. One would have been enough for me, especially with the included Basmati. The Rice was an elegant sufficiency, they know what they are doing here.

The Goat Chettinad sat in a decent-sized karahi, a proper Masala at last. I decanted the Goat, every one of the ten pieces was on-the-bone. Copious Chillies and pieces of rolled Cinnamon were encountered as I arranged the Masala over the Rice. The abundance of Herbs in the Masala was further confirmation of the Quality.

I tore off a piece from one the two whole Parathas and dipped into the decidedly not excessive Blended Masala – Gosh & Wow!

The Seasoning was tremendous, the Kick was right in the face, the anticipated Chettinad Flavours hit the palate hard, this was going to be a Magnificent Curry.

Time to tackle the Goat: fingers had to be used, the Meat was too large and hot to put in my mouth whole, I would have to nibble. Hector eats with his left hand, hopefully nobody was being offended. The Goat had more fat than Lamb would and was decidedly chewier despite being properly cooked, it was matter of adjusting. Hector has not had Lamb in a week.

My throat felt pleasures not experienced since leaving the UK, well balanced Spice, demanding, not silly. Leave the Water alone. Whole Black Peppercorns were in abundance, I picked out Green Cardamom and even more Cinnamon. I had quite a pile of Cinnamon and Chillies forming on the side of my plate, the bones I put back in the karahi. I was not eating the Chillies today, too risky, a long flight home in two days.

I had arrived at Chili’s not expecting much, already I had decided I was coming back tomorrow. Could they do this Chettinad with Fish? Apart from Indian Mango (München), every Chettinad I have ever eaten has been served in the Thinnest of Shorva. I love the Chettinad Flavours and have therefore tolerated how it is usually served, but never accepted it had to be so. I congratulate Chili’s for making the leap away from Shorva, this Masala was much more satisfying.

The Bill

$18.81 (£14.04) Worth every penny.

The Aftermath

The place was still very busy and so the Waitress who took my cash was being generous with the few moments we had to discuss Curry-Heute. I asked if Fish Chettinad (not on the Menu) could be served. She said – No.

Why not?

It’s a different Masala.

It doesn’t have to be.

Across the street from Chili’s in this University District lies Big Time Brewery & Alehouse, I have a cunning plan for tomorrow. In the meantime, here’s a sunset photo over the Olympic Mountains taken from the Downtown – Public Market Center.

Menu – extracts

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Seattle WA – Qazis Indian Curry House – Rainbow Buffet

Posted on June 15, 2018 by Hector

I had pencilled in three Curry Houses in Seattle I hoped to visit. After today at Qazis Indian Curry House (473 N 36th St, Fremont, Seattle, WA 98103) I am looking forward to Pasta Carbonara washed down with some Posé Wine. Yes it was another Bland Buffet, but as ever this was not the original intention. There is surely somewhere on the West Coast of USA serving Desi/Apna style Indian food?

We passed Qazis last night walking from Fremont Brewing to Outlander Brewery and Pub, yes, that is a statue of Lenin here in Fremont. There was time to study the Menu posted outside and consider what was available a la carte. Karai Gosht was available in an array of Meats, Lamb or Fish both $12.50. That Fenugreek was mentioned was enticing. Could the – offending Vegetable – be withheld? As a fall back with the same caveat, Chilli (Dry Dish) was similarly priced.

Online photos of Qazis showed tablecloths and a lot of Soupy Curry. When Dr. Stan and I entered today some fifteen minutes after Portugal 3 v 3 España, it had just gone 13.00. The front of the Restaurant was busy, the rear empty. There were no tablecloths. I did see enough Soupy Curry to make Chilli the new possibility. The Menu was provided, we confirmed what had been seen last night.

We may as well look at the Buffet – I said to Dr. Stan, he agreed.

The first thing I saw was a Chilli Chicken stir fry with Large pieces of Onion and Capsicum. Had I ordered this as a single Main there would have been major disappointment. Chicken Tikka Masala, Beef Meatballs, Daal Makhani and Aloo Gobi were there, no Lamb. We needed Lunch, Buffet it would be.

I returned the Menus to the Waiter and declared – Buffet.

Vegetable Pakora and a Samosa were first on my plate then the Aloo Gobi which at least looked suitably – Dry. A Soupçon of a very Green Daal Makhani was spooned on and some of the Beef Meatballs in what looked very much like Tomato Soup. I took some of the Chilli, doing my best to avoid the Capsicum. One never knows, it might have a Flavour worth noting.

A freshly made Quartered Naan featuring some Fresh Coriander, was placed on the table as we returned to our seats, a good touch. I do not take Buffet Bread that has been sitting out for who knows how long. The Naan was Light, approaching – Fluffy, but for me not fired enough.

The Pakora was Large, Fresh, decent Pakora. The Samosa was decidedly Vegetable, a mass of what I took to be Mashed Potato was dominant. This was Spicy and had an Earthy Flavour. A good beginning, however, one knows the – Rule of Starters.

The Greenness of the Daal Makhani puzzled. This aside, it looked authentic but did not have the intensity of Flavour enjoyed at India Grill (Seattle) two days previously. The Chilli Chicken puzzled. Where was the Chicken? Apparently there was Chicken Tikka in here somewhere, ah these tiny pieces. This had a Kick but was a one Flavour Dish. I did well to avoid any more of this.

The Beef Meatballs were perfectly spherical and cohesive. Ground Beef is quite different from UK-style Mince and hence Kofta. If these Beef Meatballs had been brought in frozen like the ingredients for many an open kitchen in the Brewpubs I have seen on this Trip, I would not be surprised. They had quite a distinctive Flavour which seemed alien to Curry. The Tomato-coloured Masala did little to create any sense of authenticity. Finally, for Plate #1, the very – Yellow – Aloo Gobi was way overcooked, the Vegetables far too Soft. Here at least the Masala was minimal, the Seasoning was well judged and there was Spice. This was the closest thing to – Curry – I had on my plate.

Dr. Stan had a plate of Starers before his Plate #2 of Chicken Tikka Masala, Daal Makhani, Beef Meatballs, Aloo Gobi and the tiniest quantity of the Chilli stir fry. These he ate without comment. I would have to get some words out of him, later.

For Plate #2, I was simply doing research. Punjabi Pakora Curry it said at the Buffet. This I tend to avoid at home – Kadhi – far too Wet, and the Pakora goes Soggy. I had to sample the Chicken Tikka Masala, one never knows…

There was no Pakora in my Soupçon of Punjabi Pakora Curry, was I too late, or is Capsicum and Chilli all they intended to be present? The very Yellow Sauce tasted as if it had come from a packet.

I would like to say that this was a Classic – Chicken Tikka Masala, however, I cannot. It was Chicken in essentially what was Tomato Soup which is how apocryphally this Dish came into existence in Glasgow’s (Scotland) Shish Mahal. The Chicken was cut Bradford Small and had next to no Flavour. This was Chicken Tikka?

There’s Chilli in the Chilli Chicken – said Dr. Stan, apart from that it’s very bland.

He went up for Dessert and came back with Gulab Jamun.

Solid – was his final word.

I have to question all of the Masalas. Had any Onions been harmed in their preparation? As for Ginger and Garlic, who knows? The Curry served here at Qazis is not for the Cognoscenti, but those who do not know what – Curry – can be.

The Bill

$24.12. (£18.00) I broke the rule of the USA and did not tip. I was not impressed.

The Aftermath

Interaction with the Waiter was more about trying to get my credit card to work than appreciation of the Calling Card.

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Portland OR – India Grill – A Buffet? … and a Chicken Curry goes down a Storm

Posted on June 13, 2018 by Hector

Today’s intended venue was India Oven (3450 SE Belmont St, Portland, OR 97214 USA) which involved a Bus ride eastwards along East Burnside St. where I am resident, then a walk through Laurelhurst Park. This was a leafy suburb of Portland. Hector was having a pleasant walk in the park whilst those back in Blighty were awaiting the arrival of Storm Hector.

India Oven was chosen due to seeing Fish Curry on their online Menu, also Goat Curry served on-the-bone. Arriving at India Oven just before 13.30 all was in darkness. A sign on the door said they were no longer open for business at Lunchtime. Time was now at a premium, if Hector was going to have a Lunchtime Curry it had to be nearby. India Grill (2924 E Burnside St, Portland, OR 97214 USA) was the nearest and also in the direction of Migration Brewing Co. where I was due to meet Dr. Stan @14.00.

I arrived at India Grill @13.40, the Hostess looked at the clock as I entered, her colleague showed me to a window table. Four other Diners were present, two more arrived moments after Hector. Some much needed Cold Water was taken onboard before I went up to the Buffet. It had to be Buffet ($9.99), I did not think they would entertain me going a la carte this late in the shift.

The Buffet trays were unlabelled, I ignored the Salads, Raita and Pakora, Daal Makhani was sitting there waiting for me. I took a modest amount, I love it, but in small quantities, also some Peas Pilau. The inevitable Chicken Curry was next up, Hector is definitely slumming it, Buffet and Chicken Curry? What looked like Gobi in Masala was spooned on next, alas this turned out to be Chicken Curry #2.

I started with the Daal Makhani, this oozed Quality. A Tart, Creamy mix of Lentils, exactly how it should be prepared. At least I had this to enjoy. Chicken Curry #1 was next. The Chicken was Darker than the norm, Thigh? It had a better consistency than Chicken Breast. I was not prepared for what followed. This slightly Viscous, Blended Masala was Astonishing! The Spice Level was not demanding, a slight Kick, but the Seasoning, the Flavours… this is what I hope to discover every time I visit a new Curry House, something to become really excited about. The Depth of Flavour was Tremendous, I was mentally ticking off the array of Spices that had been assembled to create this. It had to be a Punjabi Curry, there was a familiarity, a sense of comfort. Hector was at home.

Chicken Curry #2 had a Thinner and also Blended Masala. It was a classic Bland Chicken Curry. The Yellow Rice had the odd Bay Leaf mixed in, no problem with the Peas today. I had to eat all on my plate, fortunately I had not overloaded, I had to go back for more of Chicken Curry #1.

Whilst I was eating, the Hostess was sitting chatting with another Lone Diner. I had to engage before taking more.

Can you tell me what this is? I asked pointing to Chicken Curry #1:

This is astonishingly good, the other one you can keep.

Chicken Curry #2, I was told, had a Yoghurt based Masala, it was a new Dish. Chicken Curry #1 was simply their usual – Chicken Curry.

Are you from England? – asked the Hostess.

No he’s from Scotland – said the Chap with whom she had been chatting. He was from Leicester, England, and has been in the USA for some twenty years. He has been dining at India Grill for eighteen years, and all because of this Chicken Curry. He told me there is nothing served in Portland which comes close.

I took some more of the Peas Pilau and the wonderful Chicken Curry. Did I really just write those last four words?

A Suggestion

This Masala would work amazingly well with Fish. I imagined it thus, it has the potential to create a truly outstanding Fish Curry.

The Bill

$9.99 (£7.45) I had eaten enough, and for this price, great value.

The Aftermath

I did my usual introduction and praised the food once more. I mentioned my love of Punjabi Cuisine:

We are Punjabi – she informed me. This had to be the case. The Hostess was born in Newcastle, England and left for the USA when she was about nine. The photo on the wall was her husband.

Do people actually see this? – she asked about the Curry-Heute Blog. 8 million hits so far impressed her.

This was easily the Best Curry I have had in Oregon. I still wonder about India Oven, nearby, similar name, same people? Perhaps I shall never know. India Oven sells Fish Curry.

Postscript

Last week, on our day spent in Vancouver WA, I reported on a Taco, the first Mexican food I have very encountered which was genuinely – Spicy. Last night at Hair of the Dog here in Portland I had another special moment. Chuck Norris Duck Wings (£9.00). Kung Po Duck has become my Dish of choice when ordering that other – C – Cuisine at home. I particularly enjoy the combination of Meat and Mixed Vegetables. Even here I am true to myself.

The Chuck Norris Duck Wings were served with strips of Onion and Capsicum which were so well marinaded they had lost their belch giving quantities. The Sauce, oh the Sauce, this was truly Spicy. It looked like Soya Sauce with who knows what added. Super Spicy – Curry is usually at the expense of other Flavours. This had Spice then the Sweet & Sour came across. I was tempted to order Round #2, that’s how good these were.

I had to ask the Barman:

To which corner do I crawl off and die?

Duck Stock with my very good friend – Habanero – and Herbs, is the base recipe.

The Menu at India Oven

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Corvallis OR – Nirvana Indian Restaurant – Punjabi Cuisine

Posted on June 11, 2018 by Hector

Nirvana

There may well be further references on this trip – #MarcoPoloHotel.

A Punjabi Restaurant in Corvallis and nothing in Albany where we are staying. It was due to the relative abundance of Brewpubs in Corvallis that our second day in Albany would therefore be spent in Corvallis courtesy of Ben and Brent of Anytime Taxi.

Located in an out of town shopping parade, Nirvana Indian Restaurant (Timberhill Shopping Center 2309 NW Kings Blvd, Corvallis, OR 97330 USA) was found tucked away in the south west corner. Five diners were already in situ, each taking advantage of the $9.99 Buffet, available seven days a week.

The Lady of the house showed us to our seats, Mein Host, her husband was on hand. Hector was prepared, the contrasting photos of Lamb Karahi from my last Blog at Evergreen Indian Cuisine (Eugene) were to hand.

You serve Punjabi Curry? – I said to Mein Host.

We are Punjabi – he confirmed.

Having already studied the menu, I knew Karahi Gosht ($12.95) was an option. He looked at the photos but was not taking me on. I asked if his Masala was – Thin – as on the left, or – Thick – as on the right. He admitted his Karahi would have lots of Sauce. It was time to resort to Plan B.

OK, I’ll have Keema Mattar ($11.95), do you have Methi- Fenugreek?

Methi – he acknowledged.

Can you put some in?

With Bread, Naan?

Naan. We agreed on – Spicy.

And so he departed to the kitchen.

Lamb Kofta – Lamb Meatball Curry ($11.95) was also available. I had high hopes for Nirvana.

The Lady brought glasses of Cold Water to the table, Dr. Stan was having the Buffet. Is Dr. Stan becoming a – Buffet King?

He returned with a plateful of Chicken Makhani, Gobi, Saag and Basmati.

Chicken Makhani appears to be common in these there parts. I cannot say I have been convinced of its efficacy, but then I haven’t actually eaten any.

I’m going for a bit more – declared Dr. Stan who still had some Rice on his plate, he was going to add more, but was instructed by our Hostess to take a clean plate.

It’s the law – she informed us.

This time Dr. Stan had added Chana and a piece of Chicken Tikka to some of the above.

His appetite sated, he concluded with his famous:

Mmmmm. That was quite tasty, certainly compared to Eugene which was mostly tasteless.

My Keema Mattar, Rice and Naan arrived just as Dr. Stan was tucking into Round #2.

It looks good – I reassured Mein Host.

It is Spicy – said Mein Host.

I was not expecting Rice and Bread. At previous venues on this Trip, it has been either or. The Rice was plentiful and looked a bit – Sticky. The Naan was Thin, Greasy, not the best. Look at the Keema Mattar!

The portion was huge. The Masala appropriately – Minimal – and what there was looked – Gloopy. Fresh Coriander and uncooked Tomato topped the abundant Mince. The Peas were smaller than I am used to. This was – The Full Bhuna.

The Spice hit hard, Chopped Green Chillies were in the Melange. The Seasoning was below what I would hope for. The Peas were more firm than I am used to, a different strain. There was an underlying Gritty Texture which was most pleasing, partly the Peas, possibly also Coriander Stems in there too, and the Chillies.

Initially I was very pleased with what I was eating, then I realised my palate was picking up a Soapy Taste. I put it down to the Peas. What was easily going to be – The Best Curry I have ever had in the USA – was no longer going on that pedestal. A pity. It happens occasionally, I simply didn’t like it.

I had eaten less than half of the Naan, there was more Rice than I could ever eat. Our Hostess offered – to box – what remained. We have a microwave in our accommodation, but I was not for carrying this all day, anyway, I had had enough. I was not taking any chances, I felt there was something in there that was not right (for me). Three hours later… and it is very rare that Indian food affects the Curry Monster in this way.

The Bill

£24.44 (£18.24) For two meals, very good value.

The Aftermath

As I paid the lady at the till, so Mein Host came out from the kitchen. I introduced myslef, gave the calling Card and used my Line which sometimes works:

I have eaten Curry all over the World.

His response was nothing I ever expected:

Have you been to Israel?

He even pronounced – Israe-el – correctly.

Yes, Emek Hayarden.

This drew a blank response.

Tel Aviv?

I pressed the link on the LG which has been operating at a snail’s pace for the last eleven days.

Tel Aviv Tandoori.

I showed him the Blog from 2010, the first year of Curry-Heute. The Blog format had yet to be established.

This is where he worked for some ten years, but back in the 1990s. He spoke fondly of his time working in Dizengoff. He also mentioned the other branch at the Crown Plaza, Jerusalem, which Marg and Hector had failed to locate. Google Maps were not so efficient back then.

Dr. Stan was perplexed, a random restaurant in a random country was mentioned, Hector has been there and could prove it.

Posted in Nirvana Indian Restaurant | Comments Off

Eugene OR – Evergreen Indian Cuisine – Pay Less, Have More – Buffet is King

Posted on June 9, 2018 by Hector

There are two branches of Evergreen Indian Cuisine (906 W 7th Ave, Eugene, OR 97402 USA), one here on the west side of Eugene, the other in Corvallis, a town whose name keeps springing up.

There had to be Curry-Heute, especially having chosen not to have Curry yesterday at Poppi’s Anatolia as we arrived in Eugene on Day #8 of our eighteen day Trip. We are now halfway, the pattern each day is well established. Dr. Stan may or may not join me for Curry, then we attempt to visit four Brewery taps, simples.

Arriving at Evergreen just after noon, we were greeted at the door by a charming young Lady resplendent in a Sari, a touch of authenticity. A few tables mid-room were free, I selected a seat from which I could survey all. In this short space of time, a queue, sorry – line – had formed at the door. I had already revised my thirty diner estimate upwards from thirty to forty. This was later revised to fifty plus. Evergreen is a popular lunchtime venue, everyone but Hector was here for the good value Lunchtime Buffet ($11.95) which also included a Soft Drink.

Can I get you anything other than Water? – asked our Waitress as we took our seats. It was not made clear that if taking the Buffet option, a Drink was forthcoming. Dr. Stan glanced at the Buffet, he was happy with this. For review purposes, Hector had to ask for the Menu. This was provided, and as two days ago at Chutneys in Vancouver, I was forgotten about. Buffet is King in the USA. The Menu said North and South Indian Cuisine, Lamb Karai was the only hint of – North. Goat Curry ($13.95) served on-the-bone was a possibility.

Eventually, my order was taken by the same Lady who had greeted us and placed us. I have seen Lamb Karahi on Menus previously on this Trip but have not risked the disappointment. I would ask:

Can the Bell Peppers be withheld in the Lamb Karai?

This was not a problem, I was then asked if I wished to be – Ala carte (sic) ($13.95) – or – Thali. For – A Few Dollars More – $3.00 the Thali included a whole lot more, Hector was here to appraise their Curry. I took the Naan option.

Meanwhile, at the Buffet

Dr. Stan was well through his first plateful. Mixed Vegetables, Chopped Bhindi and a Daal sat on his plate with some Basmati. He then went back up for a Sambar, a Soup in the smallest of bowls. As at Chutneys (Vancouver OR) two days ago, Dr. Stan’s tactic appeared to be – Vegetables to start, then hit the Meat. This he took care of in no time, whilst Hector watched, wondering if he had his tactic right.

For round two, Dr. Stan came back with an impressive piece of Chicken Tikka/Chaat, Chicken Makhani, Chicken Vindaloo, more Mixed Vegetables and Basmati. He wasn’t giving much away about the level of Spice or intensity of Flavour, however, eventually he did declare that the Chicken Makhani had impressed.

He then went back for Rice Pudding. Dr. Stan had been fed.

Lamb Karai

Hector was hit with a double whammy. The karahi in which this Karai was served is more associated with a Side Dish. Then there was the appearance – Shorva. This was quite simply not a Lamb Karahi but Lamb Stew with Onions. No Onion or Tomato appeared to have been damaged in the preparation of this Masala, indeed it would be insulting to – Masala – to use this term. Even a Punjabi Shorva would have more Substance than what was served here. This could only have come from a packet of (Karahi) Masala Mix. … take three spoons, add water, serve. There was one Flavour, no depth, this was either ignorance or laziness. I have to include a photo of a – proper – Karahi Gosht for comparison purposes. (Karahi Palace, Glasgow, Scotland).

Evergreen Indian Cuisine, Eugene OR Karahi Palace, Glasgow-Scotland

To make matters worse, this – Modest Portion – was all I would have to eat. I was paying two Dollars more to eat a fraction of what my fellow diners would put away.

The Waitress came over to ask the customary question, I had to make my disappointment known.

I prefer (expect) a Thick, Dry Masala to Shorva. I like Punjabi cooking and this isn’t.

Awe, sorry – was the response, with a smile.

At least she said it with – Awe.

Americans can evidently only function when everything is rosy, she was not anticipating such clarity of criticism. That was it, end of, no attempt at offering me something else.

There are some positives

The food was served Hot. Despite the small karahi, the Tender Lamb did reach double figures. At the base of the karahi I did find pieces of Chopped Onion and Tomato which had sunk in the Shorva, I cannot accept that they were cooked in, there was no Masala Mash here. Whilst the Spice Level was acceptable, the Seasoning was way down. Is this how it came out of the Packet?

The Naan

Serving in Quarters spoils the aesthetics, the Naan was Fresh, and very well cooked, a Tandoor must have been used here. The Naan was Light, Soft, Burnt in the correct places, the Naan was indeed – Excellent!

Back to the Lamb Karai

Where were the Cumin Seeds, Cardamom, Cinnamon Bark, Herbs? There was not a trace of a Herb, Dried or otherwise. Never again shall I take Toppings of Fresh Coriander/Cilantro or Ginger Strips for granted. Fresh Green Chillies, surely they have access to Chillies in this part of the USA?

The Bill

$13.95 (£10.41) No sales tax. Still, I could have eaten more and paid less.

The Aftermath

I had been hoping to engage with the Lady who appeared to be in charge, alas she left the counter as I went up to pay. I introduced myself to the young Lady who took my cash and gave the Calling Card. I expressed my disappointment, she said she would – let the management know.

Posted in Evergreen Indian Cuisine | 1 Comment

Eugene OR – Poppi’s Anatolia – … and Hector did not order Curry

Posted on June 8, 2018 by Hector

My favourite map source of information flagged up two Curry venues that were within walking distance of our accommodation in Eugene, Oregon. We arrived just after noon and could not check in until 15.00, selling Poppi’s Anatolia (992 Willamette St, Eugene, OR 97401 USA) as a stop off point for Lunch to Dr. Stan was not a problem.

Poppi’s Anatolia, a Greek-Indian Restaurant. Anatolia, the Eretz name for what is now called Turkey. Still, Indian food and an alternative for those who do not wish to have Curry every day, as if such a beast existed.

We were greeted by a young Chap who was as exuberant as has become the norm, so why mention it? Parking our luggage was not a problem, the window table had suitable space but had yet to be cleared. We were told a mother and wean had made a mess, evidently.

The Board had Aloo Matar ($9.95) as the Daily Special, it was – off. Pity. The Main Indian Courses were Chicken Curry and Chicken Vindaloo. Hector tolerated Chicken Curry in Portland two days ago, enough already. Bhindi Bhaji ($5.95) did not sound sufficiently filling. So, no Curry-Heute.

Dr. Stan ordered Egyptian Moussaka Stew ($9.95) which strangely was served on Rice. Moussaka on Rice? Moussaka Stew? Reading the Greek script, I asked for Giros ($7.50) with Fetta ($1.25). We both took the offer of adding a Cup of Hungarian Goulash Soup for an extra $2.75. With Cream? Of course.

The Soup was Thin, Tepid, Bland. Goulash? Aye right. Goulash has chunks of Meat.

Dr. Stan ate his Stew, Hector had his wrap. The Fetta was as Salty as… Why can Curry Chefs not all be so bold?

Lemon Curry

Anyway, a group of girls came in and sat opposite; two ordered Curry, one of each, else this Blog would be impotent. My eyes were peeled. When they were served I went for a walk, rubber necking. That was Curry? What appeared to be a half Chicken served on-the-bone smothered in a Brown Masala filled the plates. At least the Masala was Brown. It took guts to serve this as – Curry.

Eugene, Oregon, where am I?

The Bill

$24.00 (£17.91) No sales tax added.

The Aftermath

There was still time for Bier at Falling Sky Brewing before the 15.00 check-in. Fear not, Evergreen Indian Cuisine is on the agenda for tomorrow.

Posted in Poppi's Anatolia, Eugene | 1 Comment

Vancouver WA – Chutneys Indian Restaurant and Grocery Store – A Red Indian Curry

Posted on June 7, 2018 by Hector

Vancouver, Washington, is directly north of Portland, Oregon, across the Columbia River. Our – Tri Met – Day Ticket was valid across here simplifying our day exploring the Brewpubs. Dr. Stan couldn’t work out why we were not taking the Yellow Line towards the northern extremity of Portland, Hector’s route took us further East to C-Tran Fisher’s Landing Transit Centre. Here we were most certainly not in Vancouver proper but an archetypal, almost featureless, US city suburb.

It was a five minute walk up Interstate 205 to Chutneys Indian Restaurant and Grocery Store (3000 SE 164th Ave #100, Vancouver, WA 98683 USA) located in a shopping parade. Arriving at 12.30, I was impressed to see around fifteen fellow diners already in situ, but then, the Americans do like their – Buffet. The Buffet was on offer at $10.95, this was sufficient for Dr. Stan. Hector was determined to have a la carte. The Waitress brought the Menu then forgot about me, she was so apologetic once she realised that Dr. Stan had finished his first round and I was still waiting, patiently.

The Menu was not extensive, the basics, I had six Lamb Dishes to choose from, Lamb Vindaloo avoided all I did not seek in a Curry. Potentially it might clear my head. All the Lamb Courses were $15.00 with a choice of Basmati or Naan included, I chose Rice. It’s a pity that Kadai ($14.00) was only available in Chicken. Spicy was my choice of heat, I have never tasted any US-Indian-Mexican food that has been challenging.

The Jolly Green Giant

Dr. Stan had a plateful of mostly Greens. I was left to speculate as to what was on offer, I have never seen Dr. Stan make such a choice before. Green Beans and Bhindi Masala covered most of the pate, but there almost obscured was – Goat Curry. Why was there no – Goat – on the Main Menu?

Once this was devoured he came back with a more recognisable selection: Chicken Tikka, Saag, Chana Masala, and a lot more Goat Curry. The Goat Curry was clearly a winner. The Buffet today was a cut above that presented yesterday at Tandoor Indian Kitchen across the Columbia River in Portland.

If you need more Rice, ask – said the Waitress when she brought my Curry and Rice.

That will be quite enough – was my response. For once, a well judged Rice Portion.

However, who is looking at the Rice? Get that Red!

Red Indian Curry

The Lamb and Masala was piled high, I have seen seen so much Curry in this size of bowl, there was no need to count, though I was happy to find twice as much Lamb as Potato. It’s Red – said Dr. Stan. It’s Red – said everyone on a Social Medium when I posted the photo. This was not natural, this was the definitive example of Red Food Dye being overused. Eating Red Potatoes, very strange.

The Meat was in large chunks, indeed there was plenty of it. The Texture varied from Tender to slightly Chewy, still within acceptable parameters. The Masala was Red, Oily, Blended, with slices of Onion mixed in too. This Vindaloo had Spice but was not demanding, the Seasoning was there, just. Red Food Dye can destroy the Flavour of everything else, I was not aware of this today.

Herbs, it needed more Herbs. I could see traces of what I assumed was Coriander, or Cilantro as it is called over here. It needed more. Will I ever see Methi? I picked out both Green and Black Cardamoms, the basis for an Excellent Curry was here, it was just not how I would expect a Curry to be presented. But then, that’s the Chef’s choice, his interpretation.

I don’t normally do rankings, but this was probably the second best Curry I have had on this USA Trip to date.

The Bill

$16.26 (£12.04) We paid separately, I have no issues with this price.

The Aftermath

The Waitress took the Calling Card before I had a chance to explain the relevance. When she returned with the change, I had to mention my abhorrence at the colour of the Curry. I had seen Mein Host briefly, I had hoped to make his acquaintance, sadly, not to be.

As we departed so I took photos of the Buffet. The Chicken Makhani looked like no other I had seen before, just Chicken in Cream then? Dr. Stan continued to be very positive about the Goat Curry.

Chutneys Indian Restaurant and Grocery Store: it was at the door that we spotted the Grocery Store, access partly blocked by a perambulator. On investigation, I saw the same packets of Spice Mix which prevail across the planet, so, not much Fresh Ingredients available? It was Dr. Stan who spotted the boxes on the end of the shelf. Methi! Get it in the Curry!

Later, at the Tap Union Freehouse (1300 Washington St #200, Vancouver, WA 98660 USA), Hector ordered a Smoked Pork Taco.

Every time I have so called Mexican food, it is Cold, Wet and Bland. The Taco arrived, I could feel warmth, the coverings were not wet and slimy, this was actually within my definition of – Dry. The Topping of Parsley was a let down, if only it could have been Coriander/Cilantro. A Sauce accompanied, I poured it over and began…

Bloody Hell! This was Eleven on the Spice Scale! I knew it was possible, I have just never experienced anything like it. The pain was exquisite. It was like hitting oneself over the head with a brick, it was great when it stopped. I ate every morsel. Where has this been all my life? I have a new friend, he is called – Habanero. Finally, Mexican food to be taken seriously.