Glasgow – The Moti Mahal – Only Hector has a Birthday-Heute

Posted on April 30, 2018 by Hector

The phone rang a couple of weeks ago, it was Bill:

Why not come over to The Moti Mahal (123 Old Castle Road, Cathcart, Glasgow G44 5TJ) and join Tony and I?

Hector was already out with other Company. Instead, a Birthday Dinner was suggested for this evening. Bill insisted I invite Dr. Stan and Mags to accompany Marg and I, – The Strathaven Four – dine again. In September 2015 we were invited – To Dine – at Curry Haven (Strathaven), Tony’s former enterprise. Last month Hector rediscovered Tony now at The Moti Mahal, the welcome was decidedly a warm one. So it goes.

We arrived at the arranged 19.00, a table for eight had been set for us, would Bill and Tony be dining with us? Four other Diners were in situ, another four would take the table behind what would become my seat. Apart from the occasional Takeaway Customer, that would be it for the evening. Quiet, as expected, on a Monday night.

After a series of welcoming – Hugs – from Tony, Hector was ushered into the kitchen. The camera is always at the ready for such occasions, always interesting to see – behind the scenes. The eyes immediately searched for – The Big Pot. It was covered, another Pot with a lighter sauce sat on the side, the Creamy Masala? Bill was working on an – Aloo Gobi. Amrit, primarily the Waiter but a Chef too, was also working hard in there. It has been a while since I saw Bill, his appearance has changed somewhat.

Poppadoms, Spiced Onions and Dips were the prelude to the arrival of an array of Starters. Two plates of Salad were presented, one with Fresh Ingredients, the other with Pickles. Pickled Chillies, yum. I could eat these all day, not that that would do anyone any good. Marg found the wedges of Fresh Ginger to be daunting:

This is how you do it – I demonstrated. As a kid, I hated Ginger.

Tony is proud of his Spicy Buffalo Wings which filled Hector last time meaning there was little room left for the Main Course. Salt and Chilli Chicken Wings accompanied. Hector has no issue with Chicken as a Starter. A plate of Haggis Pakora and a pair of Vegetable Samosas completed – The Starters.

As before I asked Amrit to remind Tony that I only have one stomach. He informed us that Tony was up for serving six Samosas initially.

I started with the Salt and Chilli Chicken as they were placed nearest me. These were suitably Spiced, but not OTT, I knew what to expect from the abundant Spicy Buffalo Wings. Here the Thick Red Sauce was finger licking good. Dr. Stan was unaware of the quantity of sauce covering his face, Marg let the cat out of the bag, no photo. These were indeed Spicy, a Big Kick, and filling. Marg took half a Samosa and the Samosa Queen was immediately impressed:

The outer casing is not as greasy as served in other places.

Tony brought out another Dip, Green Mush, it looked evil.

How many Chillies? – I asked. Hundreds – was the reply.

Tentatively I tried a Soupçon. Yes, there were Chillies, it was not as Fiery as I feared. Mint tempered the Chillies, the Mush was decidedly – Well Seasoned. I liked this.

It took a while to get around to – my – half Samosa The interior was still remarkably hot despite having sat for some time. I have to declare that I was impressed by the great mash of Potato and Herbs inside. The Green Mush added more.

Haggis Pakora has always puzzled me. It differs little from that served in a Glasgow Fish and Chip Shop. These were – Chocolate Roll – sized and in the style of the – The Chippy. Of course Hector loves Haggis, it’s Spicy, the National Dish? Maybe that’s Curry presently.

When the table was cleared Amrit suggested a two hour rest. This was required, we had to digest what in effect was a meal before the Mains. Tony came out with his pad to take the Order. I had already asked for a Fish Karahi, my challenge. Mags’ Aloo Gosht preference had been previously been registered. This left Marg and Dr. Stan to select a Main Course.

Marg was taken by the Red Fort Chicken Delicac. The description had all her Favourites – Cream and Nuts. We have also seen the Red Fort in Delhi. Hopefully the Curry would not be as – Red – as the Fort.

Chicken Tikka – said Tony as he made his notes. If one is having a – Chicken Curry – then it may as well be –Tikka. You know what? I fancy going out one day and ordering a Chicken Tikka Masala just for the hell of it.

Dr. Stan announced – Lamb Nentara – it has Fenugreek – he told me.

Tony and/or Bill had prepared a Special Lamb Karahi so that would be the base for the Nentara and the Aloo Gosht.

Lamb Karahi for us – said Tony looking me in the eye. Did he think I could eat a Fish Karahi then a Lamb Karahi?

Dr. Stan asked for Pilau Rice having been assured that his Curry would have sufficient Sauce. Marg took the Mushroom Peas Jeera Rice option. A Chilli and Coriander Naan for Hector, Mags was somehow overlooked.

Being my Birthday, I was not on Sparkling Water this evening. Cobra on tap was deemed to be better than Tennent’s. Mags too was up for this, Marg stuck to the Sparkling Water, the designated driver. Dr. Stan, the CAMRA stalwart, could not bring himself to take any of the available Bier. More Sparkling Water.

I never saw the four sitting behind me, or was in fact six? Marg and Mags had the story covered. It was somebody’s fiftieth birthday, Balloons were clustered in the corner confirming this. They came, they were fed, they went. Tony and Bill were hard at work in the kitchen preparing our Specials.

After a sensible gap, the two Lamb Dishes were presented which gave Mags the Opperchancity to order a Chapatti. The Masala was decidedly different from that served on my first visit. This was a Majestic, Thick, Dark and Mysterious. I hoped to have a sample later. An array of Lamb Cuts including Chops protruded from the Minimal Masala. Why had Hector ordered Fish?

Lamb Nentara – or was it?

Topped with now customary Ginger Strips and Fresh Coriander, I feel the photo captures well the Quality that oozed from this creation. Enough Masala, the Oil collecting around the periphery as I love. I watched Dr. Stan decant his Meat and Masala on top of his sensible Potion of Pilau. Maybe Bread would have been a better accompaniment? There were a few – Mmmmms – before Dr. Stan made his declaration:

Very rich, very spicy.

You can tell it’s Tomato based.

Red Fort Chicken Delicac

Clearly a Chicken Korma variant, though Marg made no reference to Coconut. Almonds, ground Cashew Nuts and Sultanas were mentioned in the description. Marg loves this sort of Curry. Hector only cooks this under pressure, from Marg that is. Lamb is cooked in a Pressure Cooker.

Before tackling the Curry, Marg had to deal with the Mushroom Peas Jeera Rice. Hector experienced this Biryani in effect last visit. Much of it went home with me. Marg tried to give some to Mags whilst she waited for her Chapatti, but failed.

As written above, when one sees a Chicken Curry of this pedigree, it’s almost tempting.

It was Creamy, Tasty, everything it said it would be, a change. The Mushroom rice was a meal.

Marg managed about two-thirds of her Curry, the remainder and about half of the – Biryani – would become a Takeaway.

Fish Karahi

With a decidedly – Soupy Masala – this Curry was the least Hector Curry-like of those presented this evening. Shorva plus. Fish Curry does not appear on many menus in Glasgow, hence my challenge. The Fish was clearly not the Haddock I am used to. This Fish had been cut into pieces of approximately five by two centimetres and had retained its integrity. In Bradford, the Fish in a Karahi is served – Flaked.

The Chilli and Coriander Naan looked splendid. The Naans served to me recently all looked as if they had been cooked on a Tawa, this was decidedly Tandoori baked. The shape was right, with the tail, the burnt blisters too. Tandoori Naan, the opposite of Pizza: the edges are the best bits, thicker, light and fluffy, the centre goes to crisp. I tried to unload some on Dr. Stan, how much of this would I get through?

The first dip of Bread into the Shorva was an instant – Wow!

The Flavour from the Fish and the Masala was full on, the Spice was there, and the Seasoning? No way was Tony/Bill going to serve a Curry that was not properly Seasoned.

Marg dipped some Naan:

I couldn’t handle that – she gasped.

This was a Hector Curry, not one for those who order Creamy Chicken.

The Blended Masala was Herb-rich, the Ginger Strips gave a crunch, a varied texture. Appearance wise this Curry wins no prizes, but then nothing of merit does. In terms of Flavour this was truly Excellent.

This is not the end, I had yet to establish what type of Fish this was.

Aloo Gosht

How do they cram in so much Flavour? – asked Mags as she began her Favourite Curry. One has to deduce that this Curry was commensurate with her Karahi Palace benchmark.

The Spiciest Aloo Gosht I’ve ever had.

I took a piece of Mags’ Lamb shrouded in the Thickest of Masala. The Lamb was Beautifully Tender, so Soft, how to get Lamb to cook this well remains a challenge, too much and it becomes – Stew. With a palate already saturated with the Fish it took a few moments to taste anything, then the Blast of Flavour arrived. I have resorted to – Earthy – over the years to describe this taste which lacks any sense of Sweetness. Cumin – is what I announced as a possible source of what dominated.

It’s a pity Hector only has one stomach, I would have thoroughly enjoyed this too. I shall have to return.

The Aftermath

With the table cleared Bill and Tony joined us, Amrit hovered. Takeaway business was ongoing. Four of us now had Cobra, Marg and Dr. Stan had Tea.

I had assumed that Bill and/or Tony had cooked the Fish Karahi. Amrit announced it was him – from my Mother’s Recipe. Twenty minutes later Tony announced that the Fish Karahi had been cooked – from my Mother’s Recipe.

That’s what Amrit said! Oh, you’re brothers…. – I hadn’t realised.

Amrit told me that no Ginger or Onion is used in the preparation of the Shorva. I shall have to consult my various Indian Cookery Books. It was Bill who identified the Fish – Vietnamese River Cobbler – or – Basa – as I cooked in Carnoustie at the end of last year.

Tony wheeled a Karaoke Machine out from the Gents, a good place to keep it, out of sight of the women! One of the Waitresses entertained us. For the benefit of those who were not here last month, he related how this was the original – Anand – before he moved to what is now the – New Anand.

Beneath the pile of Menus was a very large – Indian Cookery Book. I had to ask Tony if it was from  here that he obtained his Recipes. It was a present to him for his fiftieth.

The Masala in the Lamb Karahi was next up for analysis. My – Cumin – was dismissed: Cinnamon, Cardamom and Cloves were the key ingredients.

Bill, whose power of recall is astonishing,  is aware of my desire to work for a few days in a Pakistani Kitchen: to observe, and hopefully learn how to make Bread. This could be difficult given the level of secrecy in every outlet. Bill described how in in his formative years he would prepare the – Onions-Ginger-Garlic-Tomatoes – base then – The Boss – of the establishment would appear with a bag of the – Secret Blend of Spices.

Bill told me once again how to prepare a Tomato-based Masala. I have been asked not to publish this. I shall try once more. Last time was a disaster.

Bill has a Brother, we’ll see if he appears in Curry-Heute sometime in June.

The Bill

£80.00 There had to be one. This was a fraction of the true total. One can be a Guest, but not abuse the invitation.

There’s more

Dr. Stan has a Big Birthday next month. I thought he would benefit by receiving his present from Marg and I early.

The Balloons were still in the corner. They had been there since the weekend. So much for the – Fiftieth Birthday Party – behind me…. a fabrication by the ladies.

As always, a BIG THANKS to Bill & Tony, and Brother Amrit.

Update 2022

Sadly, in the autumn of 2022, Bill informed me that The Moti Mahal was no more.

Posted in [The Moti Mahal] | Comments Off on Glasgow – The Moti Mahal – Only Hector has a Birthday-Heute

Glasgow – Karahi Palace – Far Too Good to Win Awards

Posted on April 29, 2018 by Hector

Dr. Alasdair is resident at Hector’s House presently. As part of his ongoing education of the Best of Glasgow Curry, Sunday Lunch today was at Karahi Palace (51 – 53 Nelson Street, Tradeston, Glasgow, G5 8DZ). I admitted that I walked past this place for years. He acknowledged that from the outside, it did not appear to be the sort of premises one would be drawn to. After a most enjoyable visit to Yadgar in 2016, he knew that if Hector recommends it, Karahi Palace must have pedigree. Ambala Deli Bar will be the chosen venue next time. What does that say about these three venues?

Marg drove us to Tradeston. She had been telling us all morning how hungry she was, but with dinner planned at home later, Marg was determined not to overdo it. Qaiser provided a Menu, Mince Samosa Chat (£3.50) was Marg’s choice. Dr. Alasdair followed Hector’s lead. He is a fan of Lamb on the Bone, so Lamb Karahi (£8.90) with extra Methi and a Chapatti (£0.70) was ordered, twice.

Four Chaps sat at the adjacent table. They were well through a large Karahi full of Chicken. Chef Rashid was back in his spot. Ayaz, Mein Host, entered the premises and greeted as he past the table. Karahi Palace was buzzing, three of the four street level tables occupied.

Mince Samosa Chat

This was a new experience. Two Meat Samosas were accompanied by a Chana Chat and some Salad. Marg was taken aback by the Quantity, her – snack – was enormous.

A lot of filling – was her opening remark re the Samosas. Her last Samosas were in Paris, those were tiny, these were monsters in comparison. The Chickpeas were in a Spicy Masala, not a Sauce I recognised. Not being a huge fan of Chickpeas I did not have a sample. If the proof is in the eating, then Marg enjoyed her selection, she was hungry initially, no more.

*

Karahi Gosht

The Karahi today was a mix of Lamb Cuts topped with Ginger Strips and Fresh Coriander. One of the joys of eating at Karahi Palace is that the food is presented – piping hot. Care has to be taken initially else one’s palate will be burned. Dipping pieces of Chapatti into the Masala Mash is how to commence. With chopped Green Chillies mixed into the Masala, the Kick was adequate, not excessive. Last time here, Hector was tested.

Lamb on a – Sucky Bone – was was the first Meat I tackled, tasty. Pieces of Lamb Chops were also present. There was enough Meat here for a meal, if a – Portion – is not sufficient, then ask for the – Half Kilo. This was as good as Lamb Karahi gets, my Favourite Dish at Karahi Palace, but Dr. Alasdair’s first visit:

This is very good – was his immediate reaction.

Good Chapattis too.

The Chapattis were Large, Soft and remained so, Substantial. One is typically enough.

Not too Spicy at all, very tasty – Dr. Alasdair continued.  He also commented on how the taste of the Lamb itself came through the melange of Spice and Herbs.

Excellent – was his concluding remark.

Another satisfied customer.

The Bill

£20.70. Three people, well fed.

The Aftermath

This was not the end of Curry-Heute. After a curtailed visit to the Allison Arms, Hector was back home preparing what appears here as Curried Eggs, Mango Lassi too.

Posted in [Karahi Palace] | Comments Off on Glasgow – Karahi Palace – Far Too Good to Win Awards

Curried Eggs + Pork – Hector’s Home Cooking

Posted on April 29, 2018 by Hector

In the spirit of reporting on every Curry consumed no matter how tenuous, here is a report on my latest home cooked – Curried Eggs. As a bonus, there’s an account of a somewhat disappointing home made Mango Lassi too.

Marg and Hector had two dinner guests this evening. Dr. Alasdair had already dined with us at Karahi Palace this lunchtime whilst Mags (#2) was off doing something else. How could Hector follow that?

Mango Lassi

Various Recipes exist on t’Internet to make Mango Lassi. Basically one needs a quality Greek/Indian Yoghurt and a source of Mango. Fresh Mango is too footery. Hector had a stock of frozen, chopped Mango. A tin of Mango Pulp was also purchased. Honey can be used to sweeten as required. Some crushed Green Cardamom is also recommended, and so to the blender.

A hand blender may work, a liquidiser as at least has a lid. The frozen Mango and Yoghurt were added in equal quantities then the liquidiser was topped up with the Mango Pulp. The result was – Bitter. Even with added Honey the blend remained – Tart.

My guests were honourable enough to say they enjoyed the lack of Sweetness. Lesson: use the frozen Mango, not the Mango Pulp.

Curried Eggs + Pork

The Recipe for this has been posted for many years. This is a Dish I have tended to serve to people visiting for the first time. It’s almost a Curry. Curry Powder required! It is therefore Wet, Mild and Fruity, nothing like a typical Hector Curry.

*

Despite the risk of upsetting Curryspondent Hunter, this evening I served the Apple Sauce with Boiled Eggs and Pork Cutlets, belt and braces.

Dr. Alasdair was keen to know where the Recipe came from. It has been in my family for years. His family were brought up having Curried Eggs too, the prepartion was virtually identical, though without the Apples.

This is cooking at its simplest.

Posted in Hector's Cooking | Comments Off on Curried Eggs + Pork – Hector’s Home Cooking

Paisley – Multan Tandoori – “Best Dining Experience for all of Scotland” – Aye Right

Posted on April 25, 2018 by Hector

Hector the Retired, has volunteered to work at the Paisley Beer Festival for two days this week. Jim, one of the main organisers and a regular fellow diner in these pages was keen to go for Curry-Heute. Normally Jim comes to Glasgow to experience genuine Desi Cuisine.  He was apologetic in advance for the state of Curry in Paisley before a venue was even selected.

Two years ago I had a reasonably enjoyable Methi Gosht at the Koh-I-Noor. Last year I visited Paisley’s oldest Curry House – Raja Tandoori – twice. More of a Takeaway, they do what they do, far be it for me to criticise such a well established and honourable establishment.

Google Maps was consulted, the nearest untried venues to Paisley Town Hall are Takeaway only. We agreed upon Multan Tandoori (5 George St, Paisley PA1 2JB). Jim has been there, but not for some time, as written above, he prefers to have his Curry outside of Paisley.

It was just after 20.00 when we entered the almost empty Restaurant. Three Diners occupied a window table. We were shown to a booth on the opposite side. Neither Jim or I could be regarded as – slight. It was a squeeze, never comfortable. The place was otherwise empty, so why did the Waiter show us here? We coped. His choice.

Jim spotted the Desi Lamb (£10.95) first.  Homemade style – claims the Menu, this should provide a decent representation of what Multan Tandoori can offer. I almost changed my mind to be different and have Methi Gosht (£10.95). I noted their Lamb Karahi (£8.75) was described in a manner pleasing to Hector, i.e. no Capsicum. Why are the – Specialities – appreciably cheaper than the – Specials? Desi Lamb it would be.

Jim would have two Chapattis (£0.95) whilst for Hector, Mince Pratha (£2.95) would be another good test of the Multan Fayre. A Sparkling Water (£1.95) and Cola (£1.95) would complete the Order.

Note, we had no clue as to the price of Drinks at the time of ordering. There is a full Bar at Multan Tandoori, not that this had to be manned during our visit.

The Waiter took the Order and appeared to struggle with – Mince Pratha. Keema Paratha – did not help either. My request for a guarantee of – no Green Peppers – was noted.

Poppadoms and Spiced Onions were provided without comment. Lately I have not been bothering with these, however, as the wait for the Mains continued, I gave in. Not bad at all.

Jim remarked that the Curry was taking a suitable preparation time. I related Marg and I’s visit to the Turban Tandoori (Giffnock, not Glasgow) some years back. I ordered Desi Lamb, it came in moments, far too soon, unsurprisingly it was poor. We must return and see if they have improved, after all, Turban Tandoori is – The Best in Glasgow 2018. (?)

The Curry and Breads arrived. As with the Drinks, the Waiter placed the Breads in front of the wrong person. I was keen to see inside the Paratha. Peeling back one of the slices (why not serve it whole?) I was pleased to see  grains of Keema, not the  pink Donner-like nonsense that too many venues serve. The Mince content was substantial, the Overall Flavour of Bread and Meat was very satisfying, well Seasoned, a meal in itself, almost.

Desi Lamb

Soup – was the first observation, far too much Masala. Dipping the Bread, it was difficult to assess how much Meat there was in there. My strategy became one of dealing with the Paratha and Masala then let the Lamb reveal itself.

Jim’s first comment was to praise the – Quantity. And so we ate.

Tomato Seeds were abundant in the Blended Masala. Although excessive, the Texture was Thick enough not to dismiss this as – Soup. The Seasoning in the Masala was – OK – but below that which lets loose all the Flavours. There was a decent Spicy kick. I recognised the dominant Flavour, same as Raja Tandoori last year on my second visit. It wasn’t Achari, not Tamarind either, but something – Tangy.

The plentiful Lamb was very soft, very Tender. One could not detect Flavours coming from the Meat, or any Spice either. This was too much of a case of Meat and Spice being strangers until very recently. The Masala was doing all the work, in time it became monotonous. This Curry simply lacked depth of Flavour. I have to ask the – Big Question – in what way was this a – Desi Curry?

I became aware of the fact that apart from our three fellow diners, there was no activity front of house. The tables beside us sat with debris in situ from earlier customers until we had almost finished. The – Customary Check – on our progress was never made.

With Rice we might have managed more of the abundant Masala. In the end we both had to leave some.

Nothing to write home about – was Jim’s verdict on his meal.

The table was cleared, no exchange of banter.

In no way had this been – The Best Dining Experience in all of Scotland.

The Bill

£30.65. Jim told that for his last Curry in Glasgow, he was charged above – Menu Price – due to an ongoing shortage of Lamb. This was not the case in Paisley.

The Aftermath

Normally I hand over the Calling Card, there was no-one to give it to. We departed, there was nobody to thank.

The electric sign outside had to be photographed. Who does not commit – typos? Chortle. Hector has Curryspondent Neil proofreading these pages. Neil is usually one or two posts behind which is of no comfort to the keenest readers.

Why do I mention this? Look at their sign…who was responsible?

Posted in Multan Tandoori | Comments Off on Paisley – Multan Tandoori – “Best Dining Experience for all of Scotland” – Aye Right

Bradford – Punjab Restaurant – Arena @ Wath upon Dearne – The Visitor + Double Vision Tour

Posted on April 22, 2018 by Hector

Yesterday afternoon, Marg and Hector drove to South Yorkshire. There was a tight schedule which permitted checking in at the Woolley Edge Travelodge (Southbound) on the M1, before heading on for quick dinner at Wath upon Dearne (Rotherham). This was the first opperchancity to see – Arena – in concert since they last played at The Ferry in Glasgow sometime between the Immortal (2000) and Contagion (2002) albums.

Arena’s music is out and out Progressive Rock. The vocal melodies can sound somewhat contrived in the verses. The strength of Arena’s music is in the melody of the catchy choruses which link to the guitar riffs, then cue the wall of sound from the keyboards. Arena!

 With the album – Double Vision – released soon, this is only the ninth Arena album in twenty four years, I still don’t have – Pride (1996). Fans are required to have staying power. It was the 1998 album – The Visitor – when Hector was drawn in. The Visitor is a true classic, every track is a gem, a – Concept Album – but about what? To celebrate the twentieth anniversary, Arena announced they would play – The Visitor – in its entirety despite having a new album to promote on this tour. 1998 was the year Marg and Hector finally got together, The Visitor remains Marg’s favourite – Prog – album.

This was our first visit to Montgomery Hall. Bleachers had been erected at the rear of the hall, half of the seats were occupied when we entered at 19.10. Would anyone stand in front of the stage? Those arriving thereafter had little choice. 19.30 the tickets said. 19.30 came and went, as did 19.45, 20.00, 20.15 and 20.30. The drive south was taking its toll, patience was wearing thin. Why have 19.30 on the ticket if there was no intention of starting the gig at that time? It was hot in the Montgomery Hall already.

Welcome to The Stage

At 20.32 the band members assembled on stage, finally – The Visitor – was underway.

Apart from Clive Nolan (Keyboards) whom Marg has seen often playing in Pendragon, she did not recognise any of the band. Mick Pointer (Drums, and still with the ex-Marillion tag is a founder member). John Mitchell (Guitar, Kino, It Bites) joined for – The Visitor – album. John Jowitt (Bass, Jadis, IQ) who has been in and out over the years, has sadly gone.  Kyle Amos (Bass) first appeared on – The Unquiet Sky (2015) and remains. His resemblance to John Jowitt is uncanny. Paul Manzi (Vocals) replaced Rob Sowden for – The Seventh Degree of Separation – in 2011. Double Vision, inspired by a track on – The Visitor – is his third album with Arena.

Instrumental overtures complete, Paul Manzi entered from stage right in a long black, mysterious coat. All eyes were on him and would remain so for much of the performance. Where has he been all these years? This is a man who can sing. His stage presence was remarkable, Marg was well taken. I suspect she will be asking to hear more in the coming weeks.

Elea and Serenity are two almost solo instrumentals for John Mitchell, excellent links in the sequence of songs. The Hanging Tree is always a standout, the theme from which reappears towards the climax. Ironically, I never knew the last ten minutes or so of this album until I bought a car with a CD player. C90s were limited, forty five minutes per side, albums grew beyond the standard forty minutes decades ago.

That was our first track for this evening, The Visitor – announced Clive after the applause had died down. Apparently people have written essays trying to explain what – The Visitor – is about. Clive suggested the new album may go some way to revealing – the meaning of the story.

The crowd was probably under two hundred, average age, well, not young. I was glad I had a seat, some had been standing for two hours, part two began immediately, no break. It was really hot.

Only two tracks from – Double Vision – were performed: Poison, which featured acoustic guitars and The Mirror Lies. This did not leave much time in the second hour for the back catalogue. I was astonished that both Jericho and Solomon from the first album – Songs from the Lion’s Cage – (1994) still featured in their set. With three or four albums I have never seen performed live, surely a broader cross section was merited?

The Butterfly Man (Immortal) I have probably seen live before. The Tinder Box (Seventh Degree of Separation) was the only song performed this evening from the last three albums, not what I had expected. Perhaps another hour of music was required to do the new album and their back catalogue justice. Still, Marg and I were here for – The Visitor – else we would not have travelled. It was worth the drive.

Ascension (Contagion) and Crying for Help VII (Pride) were the encores, assuming that all songs played this evening were the same as Friday at St. Helens where this tour kicked off.

Curry-Heute

If Sarina’s opened on a Sunday, Marg and I would have been there today for Handi Gosht, not to be. I couldn’t possibly come back from South Yorks and not have a Bradford Curry. I even contemplated dining at one Restaurant and buying a Takeaway from another, I’ve done that before. When I visited Sultan in February on a tip off from a taxi driver, the other place he mentioned was – Punjab. What was Punjab Sweet Centre & Grill House (122-126 Listerhills Road, Bradford, BD7 1JR) may have shortened its moniker. Today was a good day to check, they open at Noon on a Sunday.

It was a half hour drive up the M1 and along the M62 from the Woolley Edge Travelodge. Arriving at 12.15 we were the first customers of the day. As I took the outside photos, Marg found the entrance. The young Waiter apparently switched on the water feature as Marg took her seat. Now she remembered Punjab Sweet House, it has been almost four years. 

The Menu shows – Punjab Restaurant – on the cover.

Karahi Fish is what Hector had in mind, Marg too as it happened. When first encountered it was Craig who had this, my Soupçon instantly impressed. On my last visit the Karahi Fish was good, but had no – Wow. The Kashmir Restaurant has led the way here. A re-evaluation was long overdue.

All Mains are available in two sizes, Regular and Large. What a magnificent way to serve Curry. Marg ordered Karahi Fish – Regular (£8.30), Hector went – Large (£12.85). At Punjab, one pays for all Bread. Marg stuck to her usual Roti (£0.60). I asked for a Chilli and Coriander Naan which was not on the menu, how long before it is commonplace? The Waiter was unsure if this was doable, he would check. My back up was an Aloo Paratha (£2.50). All Naans were in the £1.50 to £2.50 range, Cheese Naan being top of the scale.

I asked for – A bit more Spicy, but not crazy. Marg would take it as it comes. Marg ordered a Mango Rubicon but sent it back when it came. The Bottle of Tap Water was deemed to be sufficiently cool and refreshing.  Raita and Chilli Dips were provided, for what I was not sure, no Poppadoms.

I had plenty of time to photograph the empty seating area. The food preparation and cooking area is open at the doorway but well obscured from where we sat, a pity. A waterfall.

A family arrived then a father and son, finally a solo diner, more tables occupied. Time to bash a spoon on a table, not me, the wean. The spoon was confiscated, parenting, yay!

Catch of The Day

Our Chap stopped whilst passing and apologised for our wait. Not a problem.

We speculated as to why there was an apparent delay, cue the usual cliches.

The Regular Portion was Substantial as I have described previously. The Large was enough for two, I knew some was coming back to Glasgow from the outset. Hector’s Takeaway. The Chilli and Coriander Naan sat atop the Roti. The Naan was round, and more importantly – whole. It looked as if it was Tawa cooked not Tandoor, no telltale – tear shape – or enough burnt blisters. The Naan was lightly fired, soft, not doughy, very appealing. The Chillies would give their bite, tempered by the Herb. Marg marvelled at the size of her Roti which she managed to eat in its entirety. The Roti also did not turn to – Crisp – too soon. Half Chapatti, half Roti?

Karahi Fish

It’s a little bit Spicy for me – was Marg’s initial take. I had yet to start. Marg put the Raita to good use.

I was still taking in the Quantity and the fact that this looked identical to that served at Kashmir. The Haddock had been flaked, why are Glasgow Curry Houses diffident when it comes to serving – Flaky Fish? The Masala, such as it was, was Tomato-rich. The Spice hit, hard, no prisoners here. Where was the Seasoning, the Flavour? I was set to write this off as another disappointment, however, the palate adjusted, the taste-buds started to behave. The Seasoning became apparent as I approached the halfway mark, and so much more Flavour emerged over the Spice. The Fish was Beautiful, so Light to eat, Healthy. This Karahi Fish may not have had the – Wow – either, but was not far short.

I quite like it this way, the Flaky Fish – was Marg’s concluding remark as she wiped her Karahi clean with the last piece of Roti. When did Marg last have a Curry this early and show it no mercy?

As we finished, a plateful of Lamb Chops were brought to the – Father & Son – table. Five Chops for £4.50, Charcoal on a plate, Excellent, next time.

The Remnants were packed for the trip home.

The Bill

£23.75. This Quantity of Fish would have cost double in Scotland, where we find it difficult to source Fish at a fair price.  The Chilli and Coariander cost £2.00.

The Aftermath

No Calling Card (I announced myself here years ago), just thanks to the Chap behind the counter as we passed by.

It was time for Marg’s Treats – Coffee and Cake – in Haworth.

By the time we reached Glasgow, Hector was peckish, oh why not…..

*

*

                     The Menu

Posted in Punjab's / Punjab Sweet House & Grill Centre | 1 Comment

Shahi Kofta – Hector’s Home Cooking

Posted on April 20, 2018 by Hector

Essentially this – Curry – is Kofta in a Masala topped with Egg.

Shahi Kofta as served at Bradford’s International

Having bought an ovenproof glass dish all barriers were removed. Hector could now attempt a version of the Shahi Kofta which has become a hit, in our Company anyway, at the International (Bradford).

Lamb Mince and the Fresh Vegetables were purchased this morning at Glasgow’s KRK, still finest Asian Butcher/Grocer north of the river. As is my preference, I would not be serving this Dish as simply Meat and Masala, nor would it be as – Oily, well, not this time.  If Marg is not impressed I shall try a different approach.

Shahi Kofta is simply two Recipes combined: Seekh Kebab and a Masala. If the reader is new to Curry making, then follow the Recipe for Aloo Chicken – A Beginner’s Curry, but omit the Potato and Chicken! It’s the Masala that is required.

It is years since I last made Seekh Kebab, and apparently not in the now eight years of Curry-Heute. Seekh Kebab, Kofta? I have come to accept that the terms are interchangeable. If it’s long and thin it’s a Kebap, if it resembles a Meatball/Burger, then it’s Kofta. FYI, the Recipe for Seekh Kebab dates back to the Indian Cookery Course I did at Anniesland College over a decade ago.

Make a paste with the Ginger, Green Chillies, Onion, Garlic and Cumin Seeds–  the Recipe says. I used a Blender, the Garlic Paste adding the required liquid. Mixing in the Mince, Egg Yolk, Chilli powder, Salt and Coriander was simple. Set aside, for twenty minutes, this gave time to get the Masala started.

My Burger Maker was used to create uniform Patties. Twenty minutes in a preheated oven at 180ºC, and there you are. (If eating them in this form, turn during cooking.) Why the International always served Shahi Kofta in this type of glass dish may be to do with cooking the Egg. The spare Egg White can be combined with the two Eggs for the Egg Topping just before serving.

The Masala

Not being a beginner, I dry fried Cumin Seeds and Mustard seeds before adding Mustard Oil and then the Garlic, Ginger and Onions. This is quite a pungent creation, the back door and window were open. Splashes of Hot Water encourage the Onion-Garlic-Ginger mixture towards the required Mash. Of course I put in Methi, two pieces of Frozen Methi (instead of Fresh Coriander) and some Tamarind Sauce. How could I not?

Had this been the base for a Lamb Curry with The Chaps, this Masala would have been ideal, Dry and Thick, the way I like my Curry. This was a bit Spicy for Marg, Bitter, one piece of Methi next time. My Shahi Kofta would look nothing like the International’s, nor taste anything like it.

A Rescue Plan

Tomato Purée was stirred in, better. Four Tomatoes were then blended and cooked in for a few minutes, better still. Still too Thick, more Water, Hector really needed to create a more Soup-like Masala today. Or as Soup-like as I was prepared to go.

Okra can be ruined very easily by overcooking. I decided to try frying it with the Mushrooms then mixing it in to the Masala. The two Large Green Chillies were a la International. This creation was left to sit for ninety minutes before being reheated in the oven.

The whisked Egg was added ten minutes before serving. This was very much an experiment: would the Egg spontaneously cook on top of the Oil in the Masala? Spontaneously no, eventually yes, and with a bit more persuasion. So, in future, fry or scramble the Egg to achieve the results as shown above.

Shahi Kofta – attempt #1

The Verdict

OK, I have much more Masala on the Kofta than envisaged, this is a portion for two and I was determined to include Vegetables also. My Masala is still way too Thick and nearer a Hector Curry than planned. Hector will have to practise making a Soupy-Blended Masala with too much Oil before attempt #2.  A one Onion Masala?

Note the portion size of Basmati, this is what Hector considers to be enough Rice for one person.

The overall appearance still resembles a Hector Curry and tasted as such. Full on Methi, well Seasoned, and Spicy. The Kofta were amongst the best I have ever experienced! Quite a boast. These were Lamb Kofta, not Chicken. The Spice came through in what is effectively a Burger variant. I may pass these off as – Spicy Burgers – in future and see what happens.

The extra Tomatoes had dissipated, they may have tempered the – too Spicy – earlier, however, Marg gets the final say on this:

It’s Spicy, my lips are tingling.

It was good but I wouldn’t say Wow, I want this again soon.

I’ll try again. I am also tempted to cook the Kofta on a griddle rather than over bake them.

Posted in Hector's Cooking | 2 Comments

Glasgow – Yadgar Kebab House – The day after the 2018 Scottish Curry Awards

Posted on April 17, 2018 by Hector

Who wins Awards?

It will come as no surprise that despite being a finalist for the fourth time, Curry-Heute and Hector won no Award last night. Hector might find it easier to have six numbers come up in the Lottery. I was pleased to see that four of the five most visited Glasgow Curry Houses in this Blog were also finalists: Yadgar Kebab House, Ambala Deli Bar, The Village Curry House and Punjabi Charing X. They won nothing. What does Karahi Palace have to do to even be recognised.

I note the (New) Turban Tandoori won – Best in Glasgow. Once upon a time they were described by the Press as – Best in Scotland. Hector and Marg visited Turban Tandoori in the early days of this Blog. It was poor. One visit says all, and Giffnock is not in Glasgow.

Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP) was recently presented with an Award by none other than Hector, celebrating – One Hundred Reviews – on Curry-Heute. The Curry-Heute Awards – the honourable awards.

Mother’s cupboards were bare, time for a Lidl shopping. My Sister announced that she would be through from the – Far East – of Scotland too. Three Curry posts, five Ladies featured, it’s about time I went for a Curry with the Chaps.

I stopped off at Yadgar to place the order for Goshat Karahi, which unlike the Fayre served at Turban Tandoori does take time to prepare. Shafiq was there to serve:

Two Portions on-the-bone, one boneless. Portions, not Kilos.

From Lidl I could see the progress being made at Kebabish Grill after the fire.  I know people hold this place in very high regard. We returned just after 13.30, a table was set for us adjacent to a heater. Mother would not be frozen as she nearly was at our unfortunate recent visit to Sheerin Palace around the corner. We shall visit there again if summer ever comes. Their food is too good to ignore.

I added a Portion of Vegetable Rice (without Capsicum) and two Chapattis to the Order.

Shafiq brought a Salad which had an interesting Herbal – Kick. I had declined Poppadoms and Onions, somehow I knew what was about to occur.

Yadgar require a minimum of forty five minutes to produce Goshat Karahi, Shafiq brought out a Large Karahi and a plate of Curry almost to the second. There are Portions, and Hector Portions. Elaine looked at the Large Karahi:

I take it we are sharing this?

Mother demanded a hot plate. Shafiq initially thought she was referring to the Spice Level. A hot dinner plate was produced.

The Vegetable Rice was enough to share. With Potatoes and Peas, it was almost a Meal in its own right. Mother started eating the Rice.

We are here for the Curry – I informed her and decanted a decent half of the Boneless Goshat Karahi on top of her Rice.

Mein Host, Mr. Anwar Sr. came over to greet and be introduced to Mother and Sister. This was only Mother’s second visit and Elaine’s first.

With Rice and Chapattis sorted and the photographic ritual completed, it was time.

This is Spicier than I thought, it grows – was an early remark by Elaine. Indeed, the Spice was there, but not the usual level of Seasoning. As a result, the full Yadgar Flavour was not as intense as usual, a pity. Did Chef Arshad forget the Salt? Although only Fresh Coriander was mixed in, I could taste – Vegetables. Strange.

Elaine stated that this Curry looked more like a – Stew – than what she is used to in Fife. Welcome to true – Desi Cuisine. This is Meat shrouded in a Masala, not Meat swimming in Soup. Elaine also found it not to be as – heavy. This puzzled as I have to limit my visits to Yadgar such is the richness of the food.

Mother managed to take a little more of her Boneless Goshat Karahi. I could see a Takeaway was looming. When Elaine declared that her appetite had been sated it was time for Hector to stop also. We had enough left to make a worthy Takeaway. Shafiq took care of this.

The Bill

£25.00. Note the continued lack of itemisation in Yadgar reviews. The price is always right.

The Aftermath

Naveed was now on duty, in his spot behind the counter. I had to raise The Awards, did he know Yadgar were finalists in – Legends of Curry? He confirmed awareness and mentioned that the organisers seem to be mostly interested in selling seats/tables for the dinner.

I suspect Yadgar would have to close for the evening if all their staff attended the ceremony. If one does not pay/play along with the promoters, expect nothing.

Posted in Yadgar Kebab House | 2 Comments

Scottish Curry Awards 2018

Posted on April 16, 2018 by Hector

It appears that I have been shortlisted once more as – Curry Lover of the Year –  in the Scottish Curry Awards.

Oceanic Consulting informed me today when I queried the above that they meant – Hector Curry Club.  That is still not accurate.

There’s only one Hector Curry-Heute! So it goes…

Having attended the Awards in 2011, 2012 and 2016 (by proxy) when also a finalist, Hector remains puzzled as to why no invitation was forthcoming for this evening.

For the first time I see venues amongst the finalists that match what I consider to be Glasgow’s finest:

Yadgar Kebab House, Ambala Deli Bar, Desi Curry Palace, Punjabi Charing X and The Village ‘Curry House’.

I have visited many more of the finalists as this Curry Blog testifies. Some venues I have been made aware of for the first time as worth a visit, though the use of – Glasgow – for some addresses is quite misleading.

Posted in Odds and Sods | Comments Off on Scottish Curry Awards 2018

Glasgow – Ambala Deli Bar – Chocolate Milkshake, with Curry?

Posted on April 14, 2018 by Hector
  • Last night as I posted a photo of my sublime Karahi Gosht served at Karahi Palace, my niece Caroline in Aberdeen informed me that she and her friend Laura would be staying over tonight, hockey related matters. With Marg busy on her own hockey duties, it was up to me to entertain them this afternoon.

Ambala Deli Bar (11 Forth St., Glasgow, Scotland, G41 2SP) was today’s venue. On the train across the city I showed the Ladies the Ambala Menu on a well known and reliable Curry Website. All was set.

A Chap whose name I have to establish recognised me on entry. We were shown to a window table. He and the Lady who served me last time would take excellent care of us this afternoon.

Handi Gosht has disappeared from the revamped Menu. Ahmed, Mein Host, was in touch with me after my last visit to assure me that all of the Ambala Favourites are still available despite the menu hiatus. My preferred Chilli and Coriander Naan (£2.99) is not on the Menu but is charged at the same price as a Garlic Naan. I asked for a Portion, not Large.

Caroline ordered Lamb, a first for a niece/nephew in Hector’s company. Bhindi Gosht (£9.99), a first given that she was not familiar with the term – Bhindi. Laura chose Garlic Chilli Chicken (£9.99). They would share a Pilau Rice (£2.99) and a Cheese and Garlic Naan (£4.99). This combination again is not on the Menu and was charged as a Cheese Naan.

A Cola (£1.50) was added, then Caroline asked for an outrageous – Chocolate Milkshake (£3.99). Who has a Milkshake with Curry? Caroline!

Noises Off

I could hear the whirring in the background. Then the Chocolate Milkshake was presented. It was thoroughly enjoyed and provided a refreshing coolant during the Curry, I was told. Chocolate Milkshake, you don’t get much for £3.99.

The Main Event was upon us. Two generous portions in their respective Karahi, then Hector’s Handi Gosht arrived in the large Karahi. Behold the half kilo! (£13.99)

The Cheese and Garlic Naan was set on a board, a meal in itself. I would be astonished at how much of this the girls managed. It must be an Aberdoom thing. The Rice was Peas Pilau, again a large portion, enough for two, or more as it would turn out. More than half the Rice would become a Takeaway.

I cannot recall having Rice before at Ambala, my choice of Curry tends to require Bread. The Rice was coloured, this gently Spiced, Flavoursome Rice I have experienced at other Southside Curry Cafes in Glasgow. It looked good, I will find out how it tastes one day soon.

Garlic Chilli Chicken

This may well be the first Ambala Chicken Curry to appear in Curry-Heute. Served in the customary Thick Ambala Masala this almost looked – Interesting – from a Hector perspective. Laura did her best, with the Rice and Naan she had a mass of food to get through.

There’s a lot of Meat – she stated early on. Only Lahore Karahi comes anywhere near close to serving Curry of this Quality in Aberdeen. Neither Laura or Caroline have been there, perhaps this may change?

That was so good, the level of Spice...

I deduce this was to her liking.

*

Bhindi Gosht

I have never seen so much Okra in/on a Curry. The Lamb, served on-the-bone, was in there too. The Masala was in the Minimal category, as I seek in Curry. Caroline says she likes a lot of sauce with her Curry but was more than happy with what was presented here.

The more Okra that Caroline ate the more there appeared to be. I watched Yvonne struggle with a mass of Karela here once, perhaps they overdo the – Interesting Vegetable. A significant part of the Okra would be taken away also.

I’ve just got too much – Caroline announced halfway through her meal. I don’t know anyone who could have finished this quantity of Okra at a single sitting.

I’m fed – was her concluding statement.

If Caroline is brave enough to come down for more Glasgow Curry, Yadgar next time. Then she will discover what – being fed – is all about.

Observations by Hector aside, both girls enjoyed their meals.

Handi Gosht

This just looked Magnificent from the start, the Oil was already separating from the Thick Masala Mash when it arrived. The Vegetable Oil used at Ambala may be the root of the distinctive Ambala Flavour. There was so much Tender Lamb, again served on-the-bone by request, I did not bother counting it. It was a matter of judging when to stop and have a worthy portion to take home.

The Chilli and Coriander Naan was served whole, yay! It was also a sensible size for one. Beautifully Soft with the correct degree of firing, and a good balance of Chilli and Herb, it was sheer pleasure. I had to be careful not to overindulge on this Bread.

The first dip of Naan into the Masala was proof of why I was here, and will always return. The Spice Level today was perfectly pitched, relief in some way after yesterday’s enjoyable visit to Karahi Palace. The Seasoning was spot on, enough to reveal all the Flavours contained in this Karahi.

This is –  Visit #20 – it is almost exactly two years since I first set foot in these premises, Ambala was an instant hit. As the tally of visits grows, it should reveal the high regard with which I hold the Cuisine served here. The Flavour in the Curry, the Handi especially, is among the very best in Glasgow.

As we ate, the Waitress approached more than once to ensure all was well. It was.

The Bill

£51.43. Who orders Milkshake with Curry?

The Aftermath

The staff had momentarily disappeared as we departed, no chance to express our thanks. Thank you.

And so to the State Bar, the next part of the girls’ exposure to Hector’s life in Glasgow.

Posted in Ambala Pakistani Cuisine (Deli Bar) | Comments Off on Glasgow – Ambala Deli Bar – Chocolate Milkshake, with Curry?

Glasgow – Karahi Palace – Hector is Home!

Posted on April 13, 2018 by Hector

Staggs (Musselburgh) on a Friday? The Locals were well confused. Hector is home, the added coverage of Paris concluded for another year. Exploration and Experimentation is over for another month, or is it? Watch this space.

Mags decided to conclude her day with Curry. As ever post Staggs, it was the Karahi Palace (51 – 53 Nelson Street, Tradeston, Glasgow, G5 8DZ) which provided – The Fayre.

All tables bar one were occupied in the downstairs eating area. Ayaz, Mein Host, was still Chef this evening. Qaiser came out to take the Order, as if it was going to vary: Aloo Gosht (£6.90) for Mags, Karahi Gosht (£7.90) for Hector, Chapattis (£0.70) to accompany.

The Modest Salad and Raita were provided, Nibbles. I could hear the scraping sounds behind me, Hector’s bespoke Karahi being prepared, extra Methi, Seasoning pitched correctly.

Hot plates heralded the arrival of the food, no plate for Hector, eating directly from the Karahi is the norm.

The Chapattis looked to be a bit thinner this evening, still, they would do their job. The food was served piping hot, no Gazpacho served at Karahi Palace.

*

*

Aloo Gosht

Lamb and Potatoes served in a Shorva, topped with Fresh Coriander, Mags’ favourite Aloo Gosht. For her, Karahi Palace can do no wrong, this venue remains her yardstick.

It’s hot (Spicy), not Hector Curry hot, and not as hot as Manchester (delhi2go).

Lots of Coriander as well, I like the Coriander, the stems are lovely.

No Takeaway for Mags tonight, she devoured the lot.

Karahi Gosht

Oh the joy. The same dish served at Yadgar is so different, a treat. This is the raw version of Karahi with its own distinctive flavours. Topped with Fresh Coriander and Ginger Strips, the Lamb on-the-bone sat in the Minimal Masala Mash. Too hot to touch initially, patience was required. Time to dip the Chapatti, – Wow! Glasgow Curry.

The presence of a whole Green Chilli was a warning. This Karahi was Spicy, seriously Spicy. Ayaz had not held back.

Sucky Bones, ribs, and who knows what else, Lamb on-the-bone gives so much more. Ooops, I dropped a bone, but trapped it with my chest as any – Number 5 – would have been proud of. A challenge for Marg later.

This Curry was Magnificent, as good as it gets. Perhaps when the planned renovations are complete, the good people of Glasgow will flock here?

The Bill

£16.00. Rounded down to the nearest £.

The Aftermath

As I waited for Marg and my lift home at The Laurieston, I posted a photo for this evening’s Curry. A response was almost immediate. Apparently I’m taking two young ladies for Curry tomorrow.

Posted in [Karahi Palace] | Comments Off on Glasgow – Karahi Palace – Hector is Home!