Glasgow – Ambala Deli Bar – New Decor, New-ish Menu, Same Prices

Posted on November 10, 2018 by Hector

Forth Street is always a hive of activity with a place of worship, a Cash&Carry and of course Ambala Deli Bar (11 Forth St., Glasgow, Scotland, G41 2SP). Today I spotted two new businesses which have recently opened, Barfia (really!) and Baker’s Delight. More on these later, Vegetable Curry was foremost in Hector’s mind.

Arriving at 15.15 I sensed a different atmosphere since my last visit. The décor has been improved, a bit of psychedelia on the walls. Every table was set, a bit more formality in this decidedly – informal – Curry Cafe. I particularly liked the new glasses, quite distinctive.

The table mats with Menu inscribed had gone, the Menu has changed again. I told the young chap who came to serve that I would need more time to study this. In the end I realised it was more a change of layout than content, though one new Dish did stand out: Lahori Chaska Karahi available in the half kilo (£15.99) and the kilo (£24.99) in Lamb or Chicken. An hour’s notice, or wait, is required for this. The Handi Gosht was again noticeable by its absence.

Another Chap came to take my Order: Vegetable Curry (£6.50) and a Paratha (£2.99). Hector has had this moment in mind since Monday when Swarg (Bamberg) failed to serve their Lamm Karahi with the usual array of Vegetables. I asked for a – Soft Paratha – as I have previously been instructed to do, else the advertised – Crispy – would have been served.

I had time to take in the new surroundings, the wall behind me will have to be photographed next time if it is quiet enough. Free Wi-fi – was boldly advertised. I checked this out, it works. The – old timers – occupied their usual table near the door, three sets of families were my fellow diners. A large bottle of ketchup was on every table which tells us what is consumed by many visitors, and it ain’t – Curry.

Vegetable Curry

The first time I enjoyed this at Ambala was Visit #2 when it was called Mix Vegetable Curry. I was happy to see it still served in a karahi. Chilli Powder had been sprinkled over the Ginger Strips on top of the Mash. I could not use the term – Masala – none was visible. This was decidedly a – Mash – with Potatoes featuring prominently overall.

The Paratha looked – huge – and relatively Thick. Why had it been sliced? It is my pleasure to break the Bread. An attempt at – Soft – had been achieved, the Spiral, Layering and Flakiness were present. The Paratha was thicker than I would have preferred. This was an – OK – Paratha, they have done better. Maybe I should stick to the always reliable Chilli & Coriander Naan when I dine here.

There was a lot of Potato, never a bad thing in a Curry. Peas, Sweetcorn and Diced Carrots were also included. Diced Carrots… The Curry was very Hot so care was taken for the first few minutes. The Spice Level was – Moderate – I noted, this had to be revised upwards when the full – Kick – engaged. The Seasoning was variable, then I realised it was the Paratha that was adding that something extra. A Naan would not have accomplished this.

I took another photo to show the lack of peripheral Oil. Usually Vegetable Oil collects around the edge of the karahi, this simply was not happening.

Around the half way mark I had to abandon the Paratha. If I was ever going to finish the Curry no more Bread could be taken on board. It still comes as a surprise that a Vegetable Curry can be this filling. Towards the end I unearthed a single Big Bean of a type I could not identify. There was but a stain of Vegetable Oil left on the base of the karahi. This must have been a truly – Healthy Curry.

This turned out to be an even better experience than I had envisaged. The Flavours from each of the Vegetables worked well together along with whatever Herbs and Spices were in the – Mash. Again I highlight the lack of Oil, proof if ever required that Curry does not have to have an Oil Slick on the plate or copious Masala. This was a worthy alternative to my usual Meat extravagances. No doubt I’ll start dreaming of Lamb Chops soon.

The Manager came over for a chat as I was nearing the end game. He remarked that he had not seen me for a while. I told him I had been in Germany in the past week and had visited what I regard to be Continental Europe’s finest Curry House. I commented on the new Lahori Chaska Karahi.

We cook it from scratch – he informed me.

That the Handi Gosht is still not on the revised 2018 Menu had to be brought up, again.

The Boss has told you – you can have it any time.

It was good to confirm this. At the end of the month, the opperchancity to order the Lahori Chaska Karahi by the kilo may present itself, unless of course a Curryspondent steps up before that.

The Bill

£9.49 Amazing value for the Quantity I had consumed.

The Aftermath

I crossed the road and looked into Baker’s Delight. It is a Cafe serving Bread-based snacks. I saw Za’atar mentioned on the board, a mix of Herbs I have been bringing back from Israel since the 1980s and now add to Curry as well as Spag Bol which was the original use. To have a dedicated Bread Shop is always advantageous, it would presumably be rude to buy one’s Bread here and take it across to Ambala to accompany one’s Curry.

On the same side of the street back towards Albert Drive is Barfia which appears to be a bespoke Sweet House catering for Trade or Functions. Well, that is the impression given. Are they sure about the name?

Forth Street is always a hive of activity, parking can be difficult.

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Glasgow – The Village Curry House – Dish Of The Day

Posted on November 7, 2018 by Hector

Mother expects Curry, Hector gets to select the locus. With tonight’s Dinner already planned, Hector needed something relatively light for lunch. The Lahori Lunch (5.95) at The Village Curry House (119 West St., Tradeston, Glasgow G5 8BA) should be sufficient.

We arrived at 14.15, we would be be in the company of sixteen fellow diners. This was impressive given that for the majority, lunchtime is typically earlier. One of the two new waitresses gave us a choice of tables. One concludes that the previous stalwarts have moved on, they were fun.

The Lahori Lunch states a choice from the three Pakoras and – Any Dish From The Village Curry Specials. This allegedly includes – Dish Of The Day ask your server – I did. There was a choice, Chicken or Lamb Palak, the latter was jumped at. For Mother, the standard Lamb Curry always satisfies. We both chose Rice to accompany and Vegetable Pakora to start.

Three large pieces of reheated Pakora, a Salad Garnish and a Sweet Chilli Dip, each, proved to be an elegant insufficiency. It has been a while since I ate a portion of Pakora, albeit a Lunchtime Menu Portion. Between the Dip and the Pakora there was a decent – Kick. All very pleasant, Mother’s verdict:

It was strong, but not too strong.

Palak Gosht

Served on a plate with half-Curry, half-Rice, this was certainly enough to be eating when this was not the main meal of the day. The Rice was flavoured with that – Something Special – which makes Village Rice a standout. This was streets ahead of Basmati and most Pulao as served at other venues. Five good sized pieces of Meat sat in a delightfully Thick, Herb-rich Masala. This was the classic Herbs with Masala, not the Masala with Herbs which I usually seek when I order – Methi Gosht.

The Spice was there, I only became aware of the Seasoning after the full Flavour of the Spinach had hit the plate, hard. The Meat was very soft, on the edge of going to pulp, I always admire the skill that gets Lamb  – on the limit Tender. The Flavour from the Lamb itself was pronounced.

This was a remarkably Tasty Curry. Why have I not had this at The Village before?  Maybe the Menu needs Kofta Anda and/or Kofta Palak.

Lamb Curry

Five pieces of Meat in the Village Masala, again a half plate of Rice were present. It was probably the Big Brother of this served on the Main Menu which kick-started my regular visits. Once upon a time I ate here at least twice a week.

Mother was defeated by the Quantity, even leaving a piece of Meat.

I enjoyed it – she confirmed.

Mr. Baig, Mein Host, came across to greet us whilst carrying a stretch of pipe. That was different.

How’s things? – he asked.

I think this is the first time I have had your Palak Gosht – I informed him – very tasty.

He accepted the praise.

Good for a change – I added.

The Bill

£12.85          95p more than I expected. Perhaps – Dish Of The Day – costs more?

The Aftermath

The Village was almost empty as we departed at 15.00. Surely 15.00 is the best time of the day to eat Curry?

Posted in The Village "Curry House" | 1 Comment

Bamberg – Swarg – Apology Accepted

Posted on November 5, 2018 by Hector

There was no Curry-Gestern (yesterday). Even Hector needed a day off. With the appetite restored it was off to Swarg (Frauenstraße 2, 96047 Bamberg, Deutschland) just after noon. As I have come to experience in my visits to Swarg, people flock here at Lunchtimes, the Midday Menu must be attractive.

The Waitress brought me the Lunchtime Menu, I had to ask for the Main. I knew what I was having, but as this was my fifth visit to Swarg and this could merit a stand alone page in Hector’s Recommended Curry Houses, I did my best to get maximum photographic coverage of the Menu.

The Menu has not changed since my – regular – visits became established in 2015. Lamm Karahi (€13.90) with inclusive Rice has become the Curry of choice at Swarg, the attraction being the array of – Interesting Vegetables – which are included. It is about time I returned to Ambala Deli Bar (Glasgow) for a Vegetable Karahi. Six days in Deutschland, just how much Meat have I seen?

Sitting adjacent to a screen, I had not been spotted by Mein Host before he came to take the Order. He recognised me immediately, we shook hands.

Lamm Karahi, ohne Paprika.

Spicy?

Yes.

I could not bring myself to order Sparkling Water at either €3.50 for the half litre or €4.90 for 750ml. Bier was significantly cheaper. A 0.4l glass of Fanta (€2.80) was the compromise. OK, that is effectively the same price as the Water.

The Waitress brought the food, carefully placing the Curry and the Rice on the table as if there was a precise spot where they had to be positioned. The Rice was plentiful, more than I would eat, but not the waste that is the Euro custom. I liked the Herb Heart.

Lamm Karahi

Ginger Strips and Fresh Coriander topped the Lamm Karahi. I counted ten pieces of Meat as I took them from the karahi. Slices of Onion were mixed through the Blended, Soupy Masala, that was all. Where were the Vegetables? Has Swarg fallen on hard times? Was there a Vegetable shortage this Monday Lunchtime? The Fruit and Vegetable Market is a couple of blocks away on the main street. I had to assume that this was Lamm Karahi 2018.

The Spice Level was OK, hardly – Spicy. The Flavour of the Masala was aided by the correct level of Seasoning. The taste of the Lamb itself was pronounced, very pleasant and very Tender Meat. The Interesting Vegetables were what made this Curry, now I had only Meat and Masala, hardly exciting. Around halfway I began to theorise that the Overall Flavour was similar to what one would achieve if using a packet of premixed Spices. There were no Seeds, Peppercorns, Cardamom etc. I could not help but think back to Swarg Visit #1 which defined – horrendous. This was not that bad, I was enjoying what I was eating, but it could have been so much more.

Mein Host came over to make the customary check too late, I was nearly finished.

What happened to the Vegetables? – I asked – normally there are Potatoes, Broccoli, Peas…

He looked puzzled then said something about – taking out Paprika and small bones. I was offered another Dish but by this stage I could not eat another Curry. Mein Host went to the kitchen and returned:

When I told the Indian Chef no Paprika, he left all of the Vegetables out.

Was this really the Chef’s error or something to do with the fact that the Order was taken on a Pad. How do they make tweaks on a Pad?

A venue that has improved beyond all recognition from Visit #1 had gone backwards. The apology was accepted, but I cannot add Swarg to – Hector’s Recommended Curry Houses – yet.

The Bill

€16.70 (£14.65) This was displayed on the Pad.

The Aftermath

We chatted on:

How many years have you been coming here? – asked Mein Host.

About nine, the first time was not so good, but you were not here.

No, I have been here since 2005.

So that clears up a mystery. The layout and Menu have certainly changed since Visit #1. These have been stable since 2015. We agreed that next time the Vegetables will be included … and maybe some more of the Spices shown on their wall.

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Erlangen – Sangam – The Return Visit

Posted on November 3, 2018 by Hector

The morning after the Löwenbräu-Buttenheim Bockbieranstiche, the intrepid Curry Explorer set off to Erlangen, the Curry Capital of Frankonia. Having been to all of the Curry Houses in this university town, it was time to return to a venue where I described the Curry as – Excellent – despite being served – Chicken. I had just over an hour in Erlangen, missing the 13.37 back to Hirschaid would mean another hour here.

Sangam (Martinsbühler Str. 1, 91054 Erlangen, Deutschland) is a good ten minute walk from the Bahnhof. I arrived at 12.35 to find two couples already in situ. The greeting from the assembled waiters was very formal. Dressed in bow-ties and long aprons, they were a reflection of the Pukka nature of this Restaurant. This was the antithesis of my Curry in München two nights ago at Lemon’s Restaurant. Even the tablecloths had tablecloths.

Having enjoyed the Chicken Achari last time, I was in the mood for Lamb Achari, it was not on the Menu. The Chicken Achari must only be part of their Lunchtime Menu which is not available on weekends.

As always, I studied the Dishes to dismiss those which admitted to having the – Dreaded Green Mush. Bhunna Gosht (€13.50) should be safe. I checked with my enthusiastic Waiter that there there was no – Paprika This was confirmed. Rice was inclusive so I wonder why Plain Rice (€3.00), and others versions, appeared later in the Menu. A half litre glass of Sparkling Water (€2.50) completed the Order.

Three Dips were on every table. As my Water arrived so did a Half Poppadom, brought by separate waiters of course. There was a Drinks Waiter plus the chap who brings the food. Neither was as gushy as the chap who took the Order.

With embedded Cumin Seeds in the Poppadom and a Dip that was somewhere between Tamarind and Mango Chutney, the palate was titivated.

Other customers started to arrive, groups, families. I could not help notice that many were from the Indian Subcontinent. I shall avoid the usual cliché. However, I have been coming to Erlangen for Curry for many years, there must be a great demand for Curry given the seven Curry Houses.

At 12.48 a hot plate and metal heater were brought to the table. The same chap brought the food.

The Food Waiter was not content with simply bringing the food, he began to decant some of the Rice from the bowl. Was this in case I didn’t know how to eat Curry? This Restaurant was trying to give – Service.

The Rice Portion was massive, nobody could eat that much Rice, but then before I started eating with John, I had never seen anyone eat so many Chapattis. The Rice was topped with Fresh Coriander, I could see Cumin Seeds mixed in too. Hector loves Jeera Rice.

Bhunna Gosht

Ginger Strips, more Coriander, and what looked like finely chopped, Caramelised Onions sat atop an impressively large portion of Meat and Masala. I counted ten pieces of Meat as I arranged the Meat and then some Masala over the Rice. Many of the pieces of Lamb would required halving, this was a lot of eating.

The Masala was Creamy, Thick, Blended, and then some more Spices had been stirred in. The colour puzzled, light brown heading towards orange. At least it was not – red! The complexity of what sat before me impressed. This was a markedly different interpretation of – Bhuna. Is this why there was an extra – n?

The Creaminess came across immediately, and then the Seasoning. This Curry was very well Seasoned. The Spice Level above what is normally presented in Deutschland. Peppercorns, Almond Flakes and Cumin Seeds were visible, the taste of Cloves emerged. These helped explain the complexity of Flavours on the palate, there was a – Tanginess – too. At the time of eating I had not reread my review of Visit #1, however, this was pretty much what I experienced last time for the Achari. Is this how all the Curry tastes at Sangam?

Time was passing, time was limited. I felt as if I had really eaten enough. The lack of Vegetables (I didn’t order any) meant this was Meat and Masala which I try to avoid. It became apparent that the Meat and Masala had been strangers until recently. The Lamb did require chewing, but I prefer this to eating pulp.

Overall I have to declare that this was a worthy Curry. This had not just been thrown together, time and effort had been put into the preparation of the Masala.

The Bill

€16.00 (£14.16) Definitely value for money.

The Aftermath

The Enthusiastic Waiter was bringing me Chai. I declined this, Hector does not drink Tea outside of Scotland, and certainly not with milk and sugar. I had no time anyway. On Visit #1 I chatted with the Manager, he was not here today. I left the Calling Card with the cash. Everyone bade me farewell as I departed. The staff really are trying to make one feel welcome here.

At the gate I spotted the banner for – Chai Roti – a new – Streetfood – venue that is due to open near the Bahnhof. That will be competition for the Curry House which is presently Erlangen’s only other – Curry Cafe.

At full pace I rushed back to the Bahnhof. The train pulled on to the platform as I reached the top of the steps. Timing.

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München – Lemon’s Restaurant – I went for a Kebap

Posted on November 2, 2018 by Hector

Timings this evening became a bit wobbly. There was little chance of getting back to Indian Mango for Lamm Chettinad, instead, a Kebap was calling. The Kebap shop on the corner opposite Hotel Royal on Schillerstrasse (same street as Cafe Schiller, aka –  The Sports Bar) has been frequented a few times over the years, it looked as if they were closing as Hector arrived @01.00. Instead, nearby Lemon’s Restaurant (Schillerstrasse 14, 80336 München, Deutschland) was showing signs of activity.

The Kebap Kalb (€4.00) was ordered and paid for. I stood aside to let others approach the counter, then I saw the display of Curry Dishes. Being the time of day/night when Hector’s Deutsch approaches – perfection – I asked for a description of each Curry. Lamm Curry mit Reis – it had to be. I pointed to one of the available tables to confirm I would eat this here.

That’ll be another €5.00 – the chap advised me.

I sat down, the €5.00 note on display, feed me please.

A portion of Lamb Curry and Rice was taken to the kitchen for a reheat.

Lemon’s Restaurant sits eight at three tables with some stools along the wall where a shelf acts as a further table. A Restaurant, OK, it’s a Kebap Shop which just happened to have Curry. It’s open twenty four hours a day, so Hector could have Curry in München at any time, theoretically.

The serving chap swiped my €5.00 note when he brought the Curry.

So what do we have here? A mass of Meat, I reached twenty and stopped counting. I use the term – Shorva – possibly too often to describe a Masala that is Thinner then I seek and usually Excessive. This was a true Shorva. I scraped some of the Meat aside to let the liquid collect on the plate, this Shorva was – watery. Very poor.

The Seasoning hit first, so not that bad then. I waited for the Spice to kick in, I’m still waiting. The Lamb was so tasty, all down to the Seasoning. Was this Curry? What is Curry? I mixed the Lamb and Rice to create a dog’s breakfast, better still.

I had a timeout to use the Facilities which were up a few makeshift steps, interesting. Somebody had been smoking in the toilet previously, disgusting. The chaps who had been sat at the remaining tables, joined together, had gone. I had the place to myself. Another chap appeared with a brand new Donner still wrapped in its plastic cover. I had never seen this before. Sparkling Water would have been welcomed, I saw none in the fridge. I ate on.

*

Disgustingly Wonderful – was my take on this attempt at a Lamb Curry.

The Aftermath

I left the Calling Card on the table as I stood up to leave. There was nobody around. In the kitchen I could see Curry being cooked, Palak. I would not rule out a return.

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München – Indian Mango – So long, and thanks for the Fisch Chettinad

Posted on November 2, 2018 by Hector

Before heading north to Buttenheim for the Bockbieranstiche at Löwenbräu, there had to be lunch. The final visit to Indian Mango (Zweibrückenstraße 15, 80331, München Deutschland) was another solo event. Arriving at Isartor early, I went down to the river to kill a few minutes. Hector entered Indian Mango at 11.25, five minutes before the official opening time. The Chef greeted me, his assistant came out to serve.

Fisch Chettinad (€13.90) and a 0.4l of Sparkling Water (€3.00), simples. Herr Battra arrived bang on 11.30 as did a couple with a toddler, and so another busy day at Indian Mango had begun. The Lunch Card may prove to the attraction here for many. €8.50 for Lamb Dishes is as high as the prices go, each Curry is served with either Salad or Rice, Bread is extra.

The Fisch Chettinad was served at 11.45. As well as Fresh Coriander Leaves, some Stems were visible on top along with the sliced Tomato. The Masala looked Dark and Mysterious. How I would love the recipe for this.

The Rice was served in a sensible Quantity. I would once again manage every grain. I decanted about half of the Fish and Masala and again noted that this was definitely a Larger Portion than that served a few years ago. The Fish, possibly – Tilapia – was not in batter as I have observed here previously. The Quantity of Fish was substantial and it also retained its integrity.

The intensity of Flavours which make this Curry such a standout were all present, the Smokiness, the Spice, the Seasoning all well judged. Hector’s palate was in super sensory mode today. I felt that I could taste every separate ingredient, the Tomato in particular was appreciated.

I was taking my time, savouring every morsel. At 12.15 I was still eating, this was slow. The pleasure was prolonged, the Flavours would linger long.

I ordered a Fanta (€3.00) and sat for a little longer. The regular Waiter had arrived, the first I have seen him this week. That was it, the 2018 Indian Mango Experience was over.

The Bill

€19.90 (£17.61) We’ll see what happens to Sterling after Brexit.

The Aftermath

I bade Herr Battra farewell:

See you in the summer.

Regards to your wife – was his response.

As I opened the door, I could not help but notice the Big Pot filled to the brim with sliced Onions. That would take all day to turn to a Mash.

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München – Indian Mango – Fisch Chettinad times three, but sadly not all for me

Posted on November 1, 2018 by Hector

The rendezvous with Lord Clive and Lady Maggie of Crawley was noon at Indian Mango (Zweibrückenstraße 15, 80331, München Deutschland). Somehow we met on the stairs down to the S Bahn at Hauptbahnhof. They arrived in München early this morning, we’ll see how long Maggie lasts today.

Herr Battra greeted us with his customary handshake as we entered. Clive and Maggie were also both up for the magnificent Fisch Chettinad (€13.90), though Maggie would ask for hers to be – mild.

Und zweimal Echtes – instructed Hector.

Half litre Bottles of Sparkling and Still Water (€3.50) completed the Order.

Some fifteen minutes later Hot Plates were brought to the table, Hector was already salivating.

In case Dear Reader you have been on Mars for the last eight years of Curry-Heute, the Chettinad as served at Indian Mango is truly Outstanding, Magnificent, the Best, ever. Last night it was Lamm Chettinad, this Lunchtime the Fisch. The plan was possibly another Lamm Chettinad this evening then Fisch for Brunch tomorrow before we head north to Buttenheim for a certain – Bock Tapping – at – Löwenbräu. Sometimes the Lamb wins, sometimes the Fish. Last night the Lamb took a few minutes to get going, the Fisch Chettinad today took no prisoners from the start.

The bowl of Basmati was spread across the plate and about half of the Curry carefully arranged on top. The photos certainly capture the richness of what lay before me.

Fisch Chettinad

The Spice and Flavours hit the palate hard. The Seasoning was remarkable but not overwhelming, enough. The Masala was possibly even Drier and Thicker than it was last night. As I decanted the second half of the Fish and Masala so a hint of an Oily Residue was left on the base of the bowl.

The Spice Level is Fierce – I remarked to Clive.

Maggie was well ahead of us, Clive admitted that Maggie could not have have handled what we were eating. Hector produced sweat, this Curry was testing.

It’s all about the Flavour, if one likes South Indian Cuisine then this is the place to be. Every other Curry House I have been to which serves Chettinad, does so as a Wet Curry, not here, yet it works better with Rice. Bread actually could be a disastrous accompaniment.

Maggie was finished long before Clive and Hector, she offered a few words:

A bespoke Chettinad which still made your tongue go on fire. I can still taste the flavour despite this.

Clive:

Fiery is correct, mild eye watering, mild nasal wetness (too much information here) and definitely my tongue will remember this for the rest of the day. I’d go back for seconds.

Mango Cream? – asked Herr Battra.

Three Soupçon of Mango Lassi were brought. These certainly put out the fire.

The Bill

€48.70 (£43.10) Where else is Fish cheaper than Lamb?

The Aftermath

We had timed it well, the 13.32 to Tutzing would connect with a Bus to Kloster Andechs. Gone are the days of the endless S Bahn to Herrsching.

Kloster Andechs

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München – Indian Mango – Hector ist zu Hause

Posted on October 31, 2018 by Hector

There is one non UK Curry House which stands out above all others. The number of visits does not necessarily reflect the number of visits to München, one visit leads to multiple Blog entries. Indian Mango (Zweibrückenstraße 15, 80331, München Deutschland) sets the standard for South Indian Cuisine, the choice for Hector is simple – Fisch Chettinad – or – Lamm Chettinad. Last year when only one visit was possible – both.

Arriving in München mid afternoon, I took my time wandering down town through Marienplatz to towards Isartor. The 17.30 opening is relatively late. Three of us entered at 17.28, by 17.30 four tables were occupied. By the time I left only three tables were unoccupied. Popular? There is Curry here for all tastes.

One of the Chefs smiled in recognition as I entered, he knew me, I recognised none of the staff. A new chap took my order: Lamb Chettinad (€15.00) and a 0.4l glass of Mineralwasser mit Kohlensäure (€3.00). The Sparkling Water came instantly, the Curry at 17.45.

Lamm Chettinad

The Smokey Aroma had already wafted during the preparation of this Dish. Topped with Fresh Coriander, Tomato slices and Ginger Strips, the Dry-Thick Masala defined what Hector looks for in a Curry. I spread the – inclusive – Rice over the plate, quite a Quantity, but I would eat every grain, well judged. I counted the pieces of Meat as I decanted, fifteen. In the past I have criticised the portion size, no problem here, a mini Feast.

Take it easy, Hector, don’t rush, enjoy every moment.

When one anticipates ecstasy the moment is rarely fulfilled. The first mouthful was thus. Spice was the first thing to note, perhaps the Seasoning was down. I usually start a visit to München with Fisch Chettinad, not today,  all will become clear over the next two days. The deflationary moment passed, the Flavours built up, the Aniseed I have only started to specifically identify in recent weeks since visiting Rishi’s Indian Aroma in both Aberdeen and Glasgow. I have also looked up how a Chettinad Masala is made, Garam Masala with Aniseed and dried Red Chillies would be a suitable summary. There was a hint of Citrus here also. In time I had to accept that more Salt in this Lamb Chettinad would have spoiled it, this was just Wonderful, a Stunning Curry, South Indian Curry, the way I want it.

The Bill

€18.00 (£15.93) Worth every Pfennig.

The Aftermath

Herr Battra, the Head Waiter, entered at 18.00 just as I was finishing. He stopped to chat with a couple sat near the door then having spotted me, was straight over. I stood to shake hands.

Is your wife here? – was his first question.

She has to work, for a couple more years.

I told him I was in München for two days and would attempt four visits.

See you tomorrow – was his parting comment.

Fisch Chettinad is not on the Menu, however, if one asks…

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Glasgow – Desi Cafe – All change, already

Posted on October 30, 2018 by Hector

The Prelude

In a departure from the normal Curry-Heute Blog format, Hector begins today with news of an important development for those of us who love our Desi Curry as served on Glasgow’s Southside. Chatting with Ahmed, Mein Host at Desi Cafe (140 Allison St. Glasgow G42 8RP) he told me that he has ended his partnership with all at Desi Curry Palace:

Ikram is next door – is how he put it, and then proceeded to show me the recently built partition wall separating the two premises. Ahmed has applied for planning permission to convert the kitchen in Desi Cafe to a more – open style – and also set up an area for Takeaways.

After three years, Ahmed wishes to go alone and sell Desi Cuisine only. Next door can sell the other stuff – is more or less how Ahmed put it. I concluded there will be no Burgers, Pizza or even BIR-Curry sold at Desi Cafe. There will be a new Menu, and possibly a change of name. Glasgow could do with a – Desi Karahi House.

This means I shall have to revamp my page on – Desi Cafe : Desi Curry Palace – but only when all the changes are complete. The Reader may recall I had a tour of the premises courtesy of Ikram as Desi Cafe was being converted from a former Tea Room.

Curry-Heute

Today is Lidl Shopping Day with Mother, it has been a few weeks since this incorporated Curry. Mother was able to work out where we were headed as I parked the Passat off Allison Street. We entered Desi Cafe @13.30, two Diners only were present, one chap I recognised. We acknowledged each other as I sat down. From where did I know him? From here possibly. I approached the counter to see what was readily available. The usual Palak, Chana, Chicken Curry and Aloo Gosht on-the-bone were on display, no Kofta Anda.

Ahmed emerged from the kitchen, shook my hand and then talked me through the Dishes. Two portions of Aloo Gosht (£5.00), one portion of Boiled Rice (£1.50), a Chapatti (£0.60) and a – small portion – of Aloo Gobi were ordered. The latter looked irresistible.

Another Chef and even a Waitress were on duty this Lunchtime, however, it was Ahmed who dealt with us throughout our visit.

Ahmed brought a Jug of Water, cutlery and two glasses containing Pukka Napkins on a tray. Usually these have arrived in a more haphazard manner. Was this the first clue as to – the times, they are a changin’? Two warm plates came next, he remembered Mother’s intolerance.

Reheat completed, Ahmed brought the food, the Aloo Gosht was a major surprise.

Aloo Gosht

Normally presented in separate plates, the two portions of Aloo Gosht arrived in a single Large Karahi. I would count the Meat as I divvied it up, two Huge Pieces of Potato protruded from the Oily Shorva, this was Classic Desi Curry.

The massive plateful of Basmati was on an even hotter plate, logically I spooned off what I required ensuring there was enough for Mother who had declared she was – starving – (no need to inform social services).  From this she ate.

I decanted seven pieces of Meat on top of the Basmati, gave Mother this with one piece of Potato and a sufficiency of the Shorva. She tore in. Seven pieces of Meat were left. Hector ended up with two bones, Mother – one.

This is lovely – remarked Mother long before I managed to taste anything.

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Aloo Gobi

As anticipated, this Small Portion was decidedly generous. More Potato, and Cauliflower in a suitably – Dry/Thick Minimal Masala – featuring Fresh Coriander.

The Vegetables were perfectly cooked, Soft, far from pulp, and the Flavour of the Cauliflower came across quickly. The presence of two sources of Potato altered the dynamics of the experience, each had absorbed their respective Masalas. Hector had ordered well.

The first dip of the Chapatti into the Shorva summed up why we were here. The well seasoned Desi Curry Flavour was there; the Spice was enough, there is no need for Curry to go beyond this level. The Lamb was very Tender but still required chewing. My respect to Chefs who can get their Meat right on the edge. How many samples do they have before they take the Meat off the gas?

In terms of Quantity of food on the table, the Chapatti was probably not necessary. However, I kept returning to the leftover Shorva in the karahi to extract all the Flavour. Tomato-rich – I noted, so simple. As I speculated as to the presence of Onions in this Masala, the Delivery Man came in with a sack of Onions over his shoulder. Just how cheap are these wholesale? £7.00 max a sack in any grocer in Govanhill/Pollokshields.

Ahmed checked on our progress twice. There was nothing more he could offer us. Mother loves the attention. She likes coming here.

My nose is running – was her concluding observation. A Spicy Curry, but not silly.

Hector was left with Shorva in the karahi and Shorva-soaked Rice. It was remarkable how different the taste was in each. There is always the dilemma, Curry with Rice or Bread? Both may be the answer.

The Bill

£15.00 A rounded figure I suspect.

The Aftermath

Mother’s coat was on the second I finished eating. Having paid and told us his news, Ahmed escorted us to the door. We’ll see what happens next. I suspect Curryspondent Archie will be chomping at the bit.

Posted in Darbar Grill (Desi Cafe) | 1 Comment

Methi Keema Aloo Mutter + Andechs Spezial Hell

Posted on October 28, 2018 by Hector

Jim, Mein Host for this afternoon’s Barrel Party at – The Bluebell Bar (Paisley) – phoned midweek to ask if Hector would supply Curry for the event. Twelve, approximately, was the expected number. Having enjoyed Jim’s hospitality many times over the years, Hector knew there would be more. A Keema is the easiest Curry to cook for the masses, nothing really can go wrong. It’s all a matter of not serving – Spicy Mince.

The ingredients were purchased Friday Lunchtime, Sainsbury’s had no Frozen Chopped Onions, so it was back to Clydebank’s ASDA.

Mince was also far cheaper here but I had already purchased 5% fat Mince at Sainsbury’s. Frozen Onions give off a lot of Water which does not go well with the hot Vegetable Oil. Sainsbury’s stock KTC Oil which is good enough for Ambala Deli Bar and so good enough for Hector. The Frozen Methi was courtesy of Glasgow’s KRK. I could have charged for Diesel, but Jim had promised to come and fetch the Curry today, and Hector et al with it.

The Bill

£35.00 This should feed twenty, or permit – seconds – numbers permitting.

The Onions were given some time to melt then drained and added to what would eventually be the two bottles of Vegetable Oil. The Whole Spices: Dry Red Chillies, Cinnamon, Cumin Seeds, Coriander Seeds, Onion Seeds, Black Cardamom and Peppercorns were fried in the Oil in the karahi. The Powdered Spices: Turmeric, Black Pepper, Chilli (two grades), Garam Masala would be added separately later.

In the thirty minutes plus to let the Onions approach a – Mash, Garlic Paste was remembered from the fridge and three large pieces of Fresh Ginger chopped, as were eight Green Chillies.

With four tins of Tomatoes added to the Big Pot along with the Garlic and Ginger, the would be Masala looked to be a long time off. There was only one thing, bring out the blender. This definitely speeded things up, so in went all the Spices and Chillies. To avoid – bland – perhaps the two most important ingredients were then added liberally: Salt and Tamarind Paste. Remember the Mince? It was time to add this and then the Peas.

A good ninety minutes had passed before the frozen Methi was placed on top of the now respectable Keema-Masala Mash. Thirty minutes later, the Methi Keema Mutter was ready, except it was way too wet. A litre of Spicy Oil was spooned off, better.

Hector and Lord Clive of Crawley had a Soupçon on Friday night. I could sense the Spice instantly, this Curry would not be – bland. Clive was impressed. More Salt went in to soak overnight.

Nearly a kilo of Potatoes were chopped then boiled yesterday lunchtime. These were stirred in. The Methi Keema Aloo Mutter was ready, but was still too wet. Another litre of Spicy Oil, or was this actually animal fat, was spooned off, much better.

Jim drove the Curry, Hector, Clive, Steve and Howard across to Paisley. A squeeze?

The Bier

First up was a Bier from Löwenbräu-Buttenheim, a Helles we assumed. Past its best, it had a somewhat novel – Sour – flavour. We were all here for the Andechs Spezial Hell which famously is hard to procure at the Andechs am Dom outlet in München. There is more fun to be had there later in the week. Simply one of the best Helles around.

Aileen took care of supplying and heating the Chapattis. Thank you.

I suggested thirty minutes to reheat what looked like a decent Dry Keema. Some took the Curry before the pot was boiling and were already impressed. Those of us with sense waited.

Hector’s vedict:

The Seasoning was less than I would hope for but others prefer that. The Spice was most definitely there. I had not overdone the Methi or the Tamarind.

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Andy was first to comment:

The Keema is awesome.

This was later followed by:

Your Curry was rubbish, I had to lick the pan.

Now we see what we are dealing with.

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Kris:

The Curry is lovely, thank you.

Steve:

It’s lovely…Mmmm.

Ian:

Very…. (banned word)

Clive:

Excellent Curry.

Howard:

Stunning Curry, spice level was perfect as was the seasoning. Perfect in its own right, even better with Andechs Spezial Hell.

As for the Hosts, Jim worked up a sweat, Aileen assured me this only happens when he is enjoying it.

Jonathan:

As one would expect, an excellent Curry from Mr. T.

A Chap whose name I never caught:

All bullshitting apart, that was really good. Can I have the recipe?

Finally, Sam from Yorkshire:

Gorgeous Curry, lovely Curry, better than anything you get in Bradford.

Sam has not been to Sarina’s.   

Seconds, the pot was scraped clean.

Posted in Hector's Cooking | Comments Off on Methi Keema Aloo Mutter + Andechs Spezial Hell