Curry-Heute

Brussel – Chilli Grill – At Last, Quality Curry in Belgium!

Posted on September 17, 2018 by Hector

Chilli Grill (Rue Antoine Dansaert 172, 1000 Brussel, Belgium) was discovered by chance a year ago as Dr. Stan and Hector walked back towards the centre of Brussel. Located a few metres from the Brussels Beer Project it is easily reached by Tram/Metro though Hector did the twenty minute walk from Brussel Zuid. The sky was blue, the temperature was over 20°C, this I knew would one of my final days of 2018 in a warm climate.

Having been quite impressed by Punjabi Tandoori Cuisine (Avenue Georges Henri 208, 1200 Woluwe-Saint-Lambert, Belgium) last year, I was particularly keen to try Chilli Grill, they had pre-cooked Curry on display as is the custom in UK Curry Cafes. It is no secret that Curry-Heute has a bias towards Punjabi Cuisine. Google Maps assured me Chilli Grill would be open at noon, a well timed train from Antwerpen would leave me time for the walks each way and be in time to meet Dr. Stan at Cantillon at 13.30. Same arrangement as last year I note.

Arriving at 12.40, the window shutter was down, but the door shutter was partially open. What to do? Another source of Punjabi Curry was reportedly located across the canal. I went to check this out, nothing was found at the given address. Google Maps got it wrong again. Retracing my steps, I was coming around to accepting that I may have to visit another Mainstream Curry House. Behold, the shutters at Chilli Grill were up.

With camera at the ready, I glanced at the array of Dishes on display, I could clearly see Chicken, Vegetable and presumably Lamb Curry. I asked the Chap behind the counter, this was Mein Host. He handed me the Menu – and mentioned – Ginger. I was being steered towards Mutton Ginger (€8.50). He informed me the Mutton would in fact be – Beef. Beef & Ginger it would be.

Spicy? – he asked.

Yes, Desi, Apna style.

I could sense an almost sigh of approval followed by a smile. A connection had been made. As I took my seat he invited me to continue taking photos. I asked for Rice (€3.00) and a Chapatti (€1.00) to accompany. There was no mention of a Drink.

I had to ask about opening times. On Mondays and Thursdays, Chilli Grill opens later at 13.00. These are the days they replenish the stock, otherwise it is an 11.00 opening time.

A huge plate of Basmati and a Large, thick Chapatti accompanied a karahi filled with Lamb in Shorva. For the first time in Belgium, Hector’s level of expectation went sky high, could this be it?

The Chappatti had been made from the Wholemeal Flour which is preferred by an increasing number of sources, not the plain Chapatti Flour. The Chapatti had risen, it could easily have been split into top and bottom, it was very – Hot – so – Fresh.

Beef & Ginger

The Shorva was topped with Fresh Coriander and chopped Green Chillies. I counted nine pieces of Meat in the Shorva, only once decanted was the Large Quantity of the Ginger Strips apparent. This was brave.

The Curry was piping hot – eat slowly, Hector.

The Beef was very Soft but far from pulp. The Spice and Seasoning were – spot on.
This Curry had Flavour, and an oh so familiar one, here was a proper Tomato-rich, unblended Masala. This was genuine Punjabi Cuisine, wonderful.

The Calling Card was given to Mein Host at the time of serving. Halfway through my Meal the true conversation began.
We can make traditional, but nobody (round here) knows – he assured me.

Meanwhile a Lady had taken a seat at the table where Mein Host had been sat on my arrival. I was asked questions about Curry in Scotland. I described the Punjabi West and Bangladeshi East, this amused. The Lady joined in the conversation, she was Mein Hostess. Questions about schools followed, but not the usual one which gets asked in the West of Scotland. They have a genuine interest in moving to my Homeland. FYI – The East-end of Glasgow has a distinct lack of Curry Houses.

Back on Curry matters, we discussed different Masalas, Onion-based and Tomato-based. He mentioned Karahi and acknowledged the Tomato-based traditional Karahi.
I mentioned my horror for what too often passes as – Karahi – in the UK and across Europe – stir fry – in effect with an abundance of the – Dreaded Ballast – on top.
If you add peppers and onions it’s Jalfrezi – remarked Mein Host.
He added that a key ingredient in making – Karahi – is adding Yoghurt. He also produced a jar which had something aromatic in it, half Herb, half Root. It remained his secret.

I have long appreciated the significant difference between the two best sources of Lamb Karahi in Glasgow (Scotland). Yadgar Kebab House most certainly do add Yoghurt, whilst Karahi Palace do not. The result, two entirely different Karahi but both as good as it gets, better than all the rest.

The Bill

€12.50 (£11.06) This is Hector’s type of Curry House, cafe style, serving Quality Curry at affordable prices.

The Aftermath

There was a ritual photo, and much exchanging of pleasantries.

Hector left Chilli Grill having just eaten an – Outstanding Curry – in Brussel. Who would have thought? This time next year I may ask for a – Traditional Lamb (Beef) Karahi.

I was a half hour late meeting Dr. Stan at Cantillon. Yes, Chilli Grill is good – he assured me. Dr. Stan has been at least twice since we discovered it last year. He does pass through Brussel regularly.

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Antwerpen – Namaste – Mainstream Curry

Posted on September 16, 2018 by Hector

The unfortunate circumstances which led to Hector spending the last few days in Aberdeen meant original plans were rearranged. Having missed the Wolf Strassenfest for the first time in over a decade, Hector was determined to still meet up with Dr. Stan at Cantillon (Brussel) at 13.30 tomorrow.

This meant a flight to Amsterdam this morning from Edinburgh and a train to Antwerpen, a city that has only featured once to date in Curry-Heute, back in the very early days of this Blog. People have been quite dismissive about – Garden of India – reviewed here back in 2011. I have certainly had a lot worse Curry in Belgium than served that evening, particularly in Gent where I am due to spend the following three nights.

Curry in Belgium, not a phrase that generally excites, though I have two Punjabi venues planned which might fulfil expectations. This evening it was a matter of find a Curry House which lay between the magnificent Antwerpen Centraal Station and the Scheldt, the only part of this city I am currently familiar with.

Namaste (Suikerrui 14, 2000 Antwerpen, Belgium) is rated highly in other sources, that – Nepalese – is clearly mentioned on their awning is commensurate with my low level of expectations. Mainstream Curry in Europe, what could possibly go wrong?

Arriving at Namaste at 19.30, a dozen or so diners were outside taking advantage of the particularly warm autumn evening, and no doubt poisoning their neighbours. Inside, only a couple of tables were occupied. Mein Host greeted and pointed to two tables on a dais opposite the bar. From there I would see all, perfect.

The Menu was brought, I could only gasp at the prices, but I have to recognise that Namaste is located in down-town Antwerperen on a prime site. The premises are large, spacious, the rent must be, well, high. Rice or Naan was included in the Mains as is the custom across most European Curry Houses, maybe not so expensive after-all.

Lamb Special (€20.00), I wondered. Then I decided to play safe. With no – Desi/Apna – Dishes or mention of Lamb on-the-bone, I accepted the – Mainstream. Lamb Vindaloo (€17.50) might be – Spicy – and should guarantee a Vegetable. Mein Host took the Order, we agreed on – Spicy – and as usual I asked for no Capsicum to be harmed in the preparation of my Curry. I was hungry, rather than order a Vegetable Side which could have added another €10.00 to my Bill, I ordered a Koriander Naan (€4.00). A 250ml Bottle of Sparkling Water (€2.80) completed the Order.

Chap #2 brought a Poppadom with embedded Cumin Seeds and three Dips. He explained what each Dip was. Do Waiters think that every customer is having their first ever Curry? The Cumin Seeds added to the experience, the taste buds were kicked into action. It is fair to recall that it was in Antwerpen that Marg first encountered Poppadoms with Cumin Seeds. As I have to remind myself – we are all learning.

On seeing my glass of Sparkling Water was nearly finished, he quickly produced another. I would have been cheaper ordering Bier.

The same Chap brought a hot plate and gave the customary warning. It never ceases to amaze that people touch a plate to check the temperature, Hector complied. A Euro-portion of Basmati and a Curry with a – soupy – appearance arrived moments later. There was more Rice than required, a feature of inclusive Rice Portions across Europe, a great waste when one thinks about how many times a day this occurs in Restaurants across the continent. One positive was the sight of more Cumin Seeds.

The Koriander Naan puzzled. Served whole, thankfully, it looked to be of – supermarket – quality on first appearance, but on tearing off a piece, I discovered a swathe of Coriander cooked in. One does not get this in a shop. However, the Texture was no better than that, the Naan had hardly risen and would tend towards being crispy around the edges. Not the best of Naans.

Lamb Vindaloo

The garnish was a sprinkling of Fresh Coriander, one Green Chilli cut lengthways, two Ginger Strips and two slivers of – Red Capsicum. The latter was set aside. Slices of Tomato were smothered by the Blended Masala, time to decant the solids. I counted double figures as I arranged the Meat and Potato on top of the Rice. In the light I could not tell the Meat from the Potato.

The Curry was pleasantly – Hot – in temperature, it is always appreciated when the food comes straight from the kitchen to the table and has not sat around for an age to cool. In time I was able to establish that the solids were mostly Tender Lamb with only a few pieces of Potato.

The Lamb gave off no Spice or Flavour other than of meat itself. The Ginger Strips and Coriander were welcomed when encountered. A sense of Citrus hit the palate occasionally, possibly from the Naan. The lack of Flavour from the Masala made the Naan more significant, I can only guess at how – bland – this meal would have been otherwise.
The – Kick – was well short of a UK Vindaloo. The Seasoning was at an acceptable level, however, more may have released the – Full Flavour – of the Masala. I came across one Green Cardamom which of course was not eaten. The only edible and visible source of extra Flavour was from the Cumin Seeds strewn though the Rice. Without the Rice and the Naan this meal would have been seriously – Bland.

Another Belgian Curry, once again there was nothing to be excited about. Too many Euro-Chefs will not serve up anything other than a – Mainstream Curry.

The Bill

€27.10 (£23.98) This is significantly more than I would pay in the UK, the price of the Sparkling Water did not help.

The Aftermath

Mein Host had taken the payment at the till. The Calling Card was well received and a few moments showing the extent of the coverage on Curry-Heute was tolerated. I was asked the obvious question and so gave a diplomatic answer:

It is difficult to get – Outstanding Curry – in Europe, and Belgium is not the place to find it.

This statement was accepted.

Hector the Diplomat? I should get a job in Brussel and cancel Brexit.

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Aberdeen – Lahore Karahi – Something is not right…

Posted on September 15, 2018 by Hector

The anti-penultimate trip to Aberdeen of 2018 only permitted time for a single Curry outing. This therefore had to be at Hector’s most favoured Aberdeen venue: Lahore Karahi (145 King St, Aberdeen, AB24 5AE). Today marked the tenth visit to Lahore Karahi who have come a long way since the disappointment of Visit #1. There are still items on the Menu which could be worthy of a Hector, Tandoori Chops Masala (£9.95) has somehow been overlooked. However, having discovered the splendour that is Fish Curry (£9.00) then having this enhanced with Methi on a subsequent visit, Curry-Heute had to be – Fish Curry with Methi.

Tonight was a Chaps night out, Marg et al were at a Hen Party, we were not invited, strange. Euan and Graeme were the Fellow Diners this evening.

Last to arrive, Hector found Graeme and Euan seated at a table for ten. Had I booked this? We were relocated to a wall table and the large settings were split up. Graeme was taking advantage of the free BYOB system and would share some – Fyne Ales – with Euan. For Hector it was Tap Water, still no Sparkling Water available at Lahore Karahi. We sat, chatted, no Menu was forthcoming. We sat patiently, then wondered if it would have been possible to come in with a cargo of Bier, order nothing, drink it, then leave. Eventually I had to call for the Menu.

It didn’t take long for Graeme to decide upon Methi Gosht (£9.00). Euan took his time, Chicken Jalfrezi was eventually declared.

On previous nights out together, Euan and Graeme shared a Mushroom Rice (£3.00) and a Naan, various. Euan recalled the Peshwari (£2.50) being too Sweet, and the Garlic (£2.50) being dripping Wet. This amused, reasons why I would not welcome either. They agreed on a Mushroom Rice and a Peshwari Naan.

The Mushroom Rice at Lahore Karahi has impressed, Hector was not missing out on this, two portions between three of us would be more than enough. The Tandoori Paratha (£2.50) at Lahore Karahi has helped define The Standard. Despite having – Stovies – for lunch, I still had an appetite. Hector would have Bread and Rice.

I had to remind my fellow diners that their Curry would not taste right if it hadn’t been photographed.

The Paratha was Layered and Flaky, though being made from what looked like – Wholemeal – Flour, it would clearly go Crispy in parts as it cooled. The Parathas here were much better than this in the past. The Naan was cut up like a Pizza. The something pink – was again evident as the stuffing. Euan and Graeme were both in agreement, this was a much better Peshwari Naan than that served previously.

There was an abundance of Mushroom Pilau, three people sharing two portions proved to be more than adequate. The Mushroom Rice had Flavour in its own right, this has become a popular choice for us at Lahore Karahi.

Fish Curry – with Methi

I described this in April of this year as – Astonishing – it truly was. I knew immediately tonight that this Fish Curry would not compare favourably. The protruding pieces in the photo are the Fish, no problems with this actually, enough Masala Fish. There was no identifiable Masala, just a mass of Fish shrouded in Herbs. Instead of the much sought for – Masala with Methi, my observation was: Chef grabbed a handful of the Saag/Palak mix, and cooked the Fish in it. This was an example of what Hector does not look for in a Curry.

I waited for the – Methi – to hit the palate, it didn’t. Flavour? None initially. Spice? Seasoning? My fellow Diners were quick to spot my lack of enthusiasm. There really was not much happening here. The Spice became more apparent as I ate on, the lack of Seasoning was holding everything back. Who cooks an Under-seasoned Fish Curry? The Mushroom Rice became the focus of pleasure.

Had the instructions gone to the kitchen as – Fish Methi? The lack of a typical Onion-based Masala became ironic: how Hector loves a Minimal Masala. I challenge the Chef to respond, exactly how was this prepared?

Next time – Fish Curry – as per Menu, or back to the safety of Lamb.

Being so wrapped up in my own disappointment, I did not make notes describing the visual impact of the other Dishes presented this evening.

Methi Gosht

A stalwart at Lahore Karahi, this always works. This was the – Boneless – version. The Waiter made no attempt to offer Lamb on-the-bone this evening.

Graeme:

Very tasty, just the right amount of spice, lamb well cooked.

Chicken Jalfrezi

Topped with a sprinkling of Fresh Coriander, and Tomatoes evidently introduced not long before serving, this Curry looked – OK. It was a Chicken Curry, so expectations were not high on Hector’s part.

Euan:

Very good, I enjoyed it.

If one orders a – Mainstream Curry – and enjoys it, then so be it.

The Bill

£36.45

The Aftermath

There was none. All the Staff were dealing with one Chap’s Takeaway. I looked over to bid farewell … no eye contact.

There was an undercurrent of indifference from the moment I set foot in Lahore Karahi this evening. What’s the story?

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Kraków – Zayka – Another Worthy Indian Restaurant in Kraków

Posted on September 11, 2018 by Hector

There has long been an awareness of Curry south of the Vistula, Kinga (ul Zamkova) was on the list of places to visit some four years ago but has gone. Hindus – Indian Food (Lipowa, 30-702 Kraków, Polska) is not a Restaurant, but a van selling Curry outside Schindler’s Factory. This leaves Zayka (Limanowskiego Boleslaw 46, 30-551 Kraków Polska) as the only realistic venue to have a – Sit-in Curry. Their website says that Zayka was established in 2015.

Google Maps can be misleading in terms of distance, the walk across the Vistula from Kazimierz to Zayka took a little more than ten minutes. It is only a short hop from Schindler’s Factory. One could easily walk past this basement venue.

Marg and Hector entered Zayka just after 13.00, we had the choice of sitting in one of two rooms each of which could have held a dozen or so people. This could work well for a group booking in advance, presumably one could take over one room and leave other diners in peace. We chose the far room, a couple were just finishing, this looked like the correct place to be.

The Waiter brought the Menu and gave us time to make our selections. I had only finished photographing the Menu when he returned, more time required. Marg was not having Samosa today, only Veg Samosa (13Zl) was available. Instead she announced Veg Pakoda (20Zl) and Masala Papad (5Zl).

I looked at the Fish options. The avoidance of Capsicum and Coconut left the Sarsonwali Machi (40Zl) as a possibility. With a 400g Portion, this would have been quite substantial. En route to the Lamb Dishes I spotted Methi Chicken (26Zl) and so was disappointed not to find this in the Lamb section. I could have asked. Bhuna Gosht (32Zl) or Mutton Keema (30Zl) would probably have been satisfactory. Kadai Mutton (34Zl) it would have to be, but on one condition. Kadai appears often in Kraków Menus, it is a variation on – Karahi – my preferred style of Curry named after the cooking pot.

The Waiter was happy to have the Mutton Kadai served without Capsicum. We agreed on – Spicy. The Menu has Mutton Kadai with a – Two Chilli – rating. On seeing my notes on the Huawei, he asked if I wanted the Mutton Keema also. Veg Pulao (13Zl) would accompany.

Two 500ml Bottles of Sparkling Water (6Zl) completed the Order.

The Kitchen was quite a bit away from us, passed the Facilities at the far end of the basement premises. I heard my Curry being relayed – Mutton Kadai, no Capsicum. We took in our surroundings, very simple, a few photos were the only suggestions of a connection with the Indian Subcontinent.

Three Chaps came in and sat at the window table. One greeted us:

Hello, how are you?

Was this Mein Host? Never established. However, the welcome was warm.

Masala Papad

Visually, this looked the business. A Poppadom with embedded Cumin Seeds, smothered in chopped Tomatoes, Onions and – Powdered Spices – as Marg described it.

Lovely, I enjoyed it because I didn’t have to dip – was her verdict.

An interesting way of looking at it I suppose. This was something different.

Veg Pakoda

Pakora was expected, we both agreed that these were closer to Onion Bhaji, which of course we were told in India, does not exist. Marg made good use of the accompanying Yoghurt-based Dip. They do look very appealing. Hector was offered a sample, but had his own mass of food to deal with.

Kadai Mutton

The abundance of Onions in a Minimal Masala made me think – Stir Fry – on its arrival. The Meat was four huge Blobs of Mutton, again something different, in fact unique in the era of Curry-Heute.

The Rice had to be addressed. The contents immediately impressed despite there being more than a Hector could ever eat, I challenge this ubiquitous – Euro Waste – of Rice. Peas, Carrots, Green Beans and Paneer were in the mix. If one is having a – Curry – then this array of Interesting Vegetables (plus Cheese) completes the Meal. For a Karahi proper, it has to be Bread.

I cut up the Meat, this created a more typical scenario. Whilst the Onions were highly visible in the Masala, there was a cooked Tomato content also. This was beginning to look like a Decent Curry with a Thick, Minimal Masala, the – Dry Curry – which Hector seeks.

The Menu stated that Cashew Nuts were present, I love Nuts but was slightly concerned that these may have added an unwelcome – Sweetness. The first intake established a good, strong, – Earthy – Flavour on the palate. The Spice Level was moderate to start then kept creeping up. This Curry would raise a sweat. I could not taste Nuts and so concluded that their presence was to thicken the Blended Masala. When I encountered the pieces of Tomato so the pleasure was raised, too many Onions, I can only imagine what this Mutton Kadai would have been like with Capsicum in there too, horrible.

Marg took a Soupçon – Very tomatoey – she remarked.

I think it needs more Tomato – was my reply.

The Spice kept growing on the palate, the Rice and Interesting Vegetables worked very well together. The Waiter came through to ask the customary question:

It’s good.

He smiled. He knows what he had served was indeed an Impressive Curry. This was far from what too many venues pass off as – Curry – across Europe. Had I not been blown away by my Laal Mass at Parampara yesterday, I would probably rave more about this Mutton Kadai. Today’s was very much what I hope for when I set foot in premises for the first time. Another discovery, well worth a visit. The Sarsonwali (Mustard) Machi will have to be explored on another visit.

The Bill

78Zl (£15.60) We paid that for a Litre of Sparkling Water in Greece last year.

The Aftermath

The Calling Card was presented. The Waiter was keen to tell me that their food is freshly prepared and they consider their Menu to be quite different.

We are not in the centre so have our regular customers.

True, Zayka is not a venue one is likely to simply encounter, but from what we experienced today, it is well worth the effort of crossing the Vistula. However, Kazimierz is acquiring quite a cluster of Curry Houses, other venues may intercede.

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Glasgow – Chaakoo Bombay Cafe – The Return

Posted on September 9, 2018 by Hector

Since my first visit to Chaakoo Bombay Cafe (79 St Vincent St, Glasgow G2 5TF) with – The Chaps – back in May, I was keen to get Marg along to this venue. For Marg the ambience is as important as the Curry, Hector has other ideas. Chaakoo also serve Butter Chicken which only Marg can judge, this is her area of expertise, Hector eats different Curry.

We arrived sometime after 14.00 and were shown to a small table near the entrance. Why were we allocated such a table? I could see couples occupying much more comfortable tables in the interior. That Marg managed to knock the top heavy cutlery container to the floor within minutes says it all. We were sat beside a group of six Ladies having cocktails. For them everything was funnier than everything else, a chance to point out that Chaakoo attracts custom as a Bar which the premises were previously.

There was no sign of the Waiters/Managers who looked after us so well on Visit #1. A Waitress brought the Menu, this was not what I expected. So, the – Lunch Menu – is not available on a Saturday or a Sunday. I suppose Chaakoo have to make their money at some time. A family of four were placed on our other side, they too asked for the Lunch Menu. Now we know.

With the £9.95 – Grill & Curry – option not available, I would not be ordering an extra Main-Tapas Portion, so no Daal Makhani for Hector-Heute. I was keen to try the Tandoori Spiced Wings (£5.95) which claimed to be served – with ice – on the Lunch Menu, not so on the Main. Having been challenged in the USA back in June by my new friend – Habanjero – I was keen to discover how Spicy – Spiced – was. Lamb Saagwalla (£6.95) would be my choice of Main.

Marg announced that she was having Fish, not Butter Chicken. This quickly changed to Lamb Madras (£6.95). So much for Hector’s plan.

To accompany we would share Lemon Rice (£2.25) and a Naan (£1.95). The choice of Naan was quite restricted, I definitely did not desire Garlic (£2.25) or Peshwiri (£2.50). No Coriander/Chilli Naan, should I have asked?

On being told that only small Bottles of Sparkling Water were available, we decided to stick to the Tap Water provided.

Having consulted a well known and reliable Curry Blog, I was able to advise Marg that everything would arrive together. Why they do this I know not, however, the long established Mother India’s Cafe practise the same system, another Tapas Cafe. It is the latter’s Butter Chicken that all is compared to.

Tandoori Spiced Wings

No Buffalo was harmed in the preparation of the four Chicken Wings. Even with the Onion Salad which featured slivers of Capsicum, I was again appreciating the good value that is the – Lunch Menu. The first taste was – Nando’s – such was the way that parts of the skin had been burnt, tasty. The Spicy Sauce had a slight Sweetness which was within acceptable parameters. Yes, these were – Spicy – but not demanding. Double the Quantity would have more interesting, but hey, this is a Tapas Cafe.

Marg was ahead in helping herself to Bread and Rice. There was enough Rice to share given our propensity to eschew excess. The Naan was a decent size, a bit – Thin – perhaps, but Marg was correct to point out how – Cool – it had become. Had it been served that way, or was this due to the time taken to deal with the – Starter?

Lamb Saagwalla

Dr. Stan had this on Visit #1 so I knew what to expect, or so I thought. The over-exposed photo does it no favours, the one below on the Rice is more accurate. I was happy to see once more the Thick Herb-rich Masala topped with Caramelised (?) Onions. The first dip of Naan into the Masala revealed how woefully Under-seasoned this Dish was. This was a major disappointment. On Visit #1, I met Chef Manou and congratulated him on his – bravery – for serving up such an array of Well-seasoned Dishes. What has happened in the interim?

This Tapas Portion featured five pieces of meat, three of which were a good size and so were halved to eke out the portion. The Lamb was very soft and in the end went further than I first thought it would.

Such was the power of the Sauce in the Tandoori Wings, it took some time for the Flavour of the Saagwalla to emerge, it was only after I had sample of the Lamb Madras that I managed to actually taste the Saagwalla.

Seasoning is all.

Lamb Madras

As Mainstream as Curry can be, here was Meat in a Red Masala featuring Onion/Nigella Seeds.

Tomatoey and spicy – was Marg’s first remark.

The meat is very tender, maybe a bit too spicy for me-me. (Who is – Me-me?)

When Hector’s Soupçon crossed the table, only then was there a realisation of how – Thin – almost – Watery – this Masala was. For the reason given above, I couldn’t taste much. The Kick did hit the palate, – Chilli Powder – I thought. Having practised cooking with only Green Chillies of late, I could sense how different this was. I was glad I had ordered something else, it was nowhere near as good as the Garlic Lamb which I thoroughly enjoyed on Visit #1.

I should have had the Butter Chicken – was Marg’s concluding remark.

At no time were we approached by a member of Staff whilst we ate. Chaakoo may have ambience, it had little else going for it today. Butter Chicken at Mother India’s Cafe may well be our next Sunday Curry together, then Hector can have Machi Masala, for a change.

The Bill

£24.05. At – Hector’s Recommended Curry Houses – one can get full-sized portions for the same amount.

The Aftermath

With no staff interaction, there is no further comment, other than, I doubt I’ll be rushing back.

Posted in Chaakoo Bombay Cafe | 2 Comments

Hector cooks more Fish Curry, Punjabi-style

Posted on September 8, 2018 by Hector

Hector’s Fish Curry OCD has kicked in again. Left to fend for myself for two days, here was the opperchancity to further perfect the Punjabi-style Tomato-based Masala and make a Fish Curry which may turn out better than that served at the majority of Curry Venues. Not much of a challenge then.

Last week when I added leftover Namkeen Karahi to my own Tomato and Green Chillies Masala, I felt it would have benefited by having retained some of the Traditional Ingredients namely Garam Masala, Cumin Seeds and Turmeric.

A couple of Dry Red Chillies found their way in too. The Garam Masala, Cumin Seeds, Turmeric and Chillies were roasted on a high heat until I sensed they were giving off their aromas, too much and they would turn to soot in seconds. The cold Vegetable Oil calmed down the Spices in an instant. I hoped the Oil would then take in the Flavours from the Spices. I had a notion for Citrus and so half a Lime would be added towards the end of cooking.

Five large Tomatoes were chopped, Garlic Paste and chopped Fresh Ginger were added. Three chopped standard Fresh Green Chillies and one Large Green Chilli were also added, plus enough Salt to hopefully avoid a Bland Curry.

I kept the heat high and stirred constantly, letting the Masala burn would be catastrophic. The speed at which the Juice from the Tomatoes separated from the Masala Mash puzzled. Would it evaporate? A cube of Frozen Methi was added, another source of Moisture. Hector as ever was after a Minimal-Dry-ish Masala. Total time so far, about twenty minutes.

Two Haddock were cut into bite-sized pieces using kitchen scissors, far easier than a knife. I needed an – Interesting Vegetable. Four large Mushrooms were sliced and went in with the Fish. Once again I would be having ASDA’s Tomato & Garlic Flatbread as the accompaniment: twelve minutes from frozen in a preheated oven.

Once the Bread was in the oven, the Fish went into the Masala. Chopped Fresh Coriander and another Large Green Chilli were the Toppings.

Curry-Gestern

The residue could have been spooned off I suppose, but I left this on the plate for dipping the Bread. The Haddock had broken up further but was far from Flaked Fish. I liked the look of what I had created.

This Fish Curry tasted too – Fresh – it was teatime, I had to eat it. Having put fewer Chillies in than last week it was not OTT. This was enjoyable, I have made better. I had hoped for more – in the face – Fish Curry.

Curry-Heute

I decided on Rice today in case the remaining half of the Flatbread did not respond well to reheating in the microwave. As it happened, a one minute blast recreated Perfect Bread.

The second half of the Fish Curry was put back in the karahi. No more liquid had to be added, today the residue from the Tomatoes was working in my favour. I could tell by the aroma as I cooked that this was going to be much better than yesterday’s. The Toppings were once more Fresh Coriander and a chopped Large Green Chilli.

The Citrus and the Seasoning hit home instantly, this was exactly what I had conceived at the time of preparation. The Methi was now giving off a Rich Herb Flavour, Bitter. Even the Fish tasted better, sitting overnight in the Masala, it must have absorbed its surroundings.

Maybe this was finally the Fish Curry I have dreamed of making. Every mouthful was sheer joy. The Rice worked surprisingly well even when alternating with the Bread which gave off more Tomato than Garlic.

The proof is in the re-creation. Hector’s next Dinner Party may feature this Fish Curry as a Side.

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Glasgow – Yadgar Kebab House – Tonight, Something Different

Posted on September 5, 2018 by Hector

John contacted me last week, he desired a return visit to Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP). He admits to having eaten here prior to his – Hector Experiences – but never realised just what was available. Dr. Stan would join us, and so the request was sent to Shkoor, Mein Host – to feed three with Lamb Chops Achari as the Main Course. Shkoor’s reply suggested – you need to expand your palate. We know what we like – was the reply. When Howard signed up for the visit, then a second Dish became possible. Lamb Chops Achari and… a surprise.

17.45 is later than Hector prefers to eat, especially when there is a need to fast all day prior to – The Feast. Howard and Dr. Stan were waiting, Hector arrived bang on the scheduled 17.45. Naveed offered us Poppadoms whilst we waited for John. Poppadoms and four Dips were brought just as John took his seat. A Salad featuring Black Olives was soon followed by a plate of Boneless Chicken Tikka then Fish Pakora. A bowl of Raita with Cucumber and Tomato completed the array of Starters.

The Chicken Tikka was the first I’ve had in ages, there was a good – Kick. Eaten as a Starter this is always enjoyed, why people choose to put this in Curry still puzzles. The Fish Pakora was very fresh. John asked me if I new what type of Fish it was. For once I was – Hector the Knowledgeable.

Haddock – was the reply.

The Quantity of Starters on the table was well judged, with a suitable time-out we could digest what had been eaten in preparation for the main event. We still didn’t know what would accompany the Achari.

The new Waiter brought the Lamb Chops Achari then presented the second karahi. Clearly there was Lamb, whole Potatoes were present also, – Aloo Gosht – then. It took a moment or two to spot the Black Olives embedded in the Masala. Only on serving were the Green Olives revealed. Curry with Olives, first encountered in Blairgowrie at the former Meghna, now Sampan.

Three Chapattis were provided initially, I told Naveed that John is – The Chapatti King. For once, more than one Chapatti each would be required, and so they kept coming.

Lamb Chops Achari

The number of Chops could not be seen through the mound of Meat and Masala. I suggested three each to start then we would have an idea of the Quantity. With a dozen Chops removed, we had hardly made an impression. Another two each then it was – help yourself. Dr. Stan and John had a plate for Bones on their side of the table, Howard and Hector looked after their own. I had at least eight Chop Bones by the time I had to admit defeat. Can one ever have too many Lamb Chops?

Some Chefs would use Tandoori Chops then simply smother them in the Masala from the – Sauce Pot. At Yadgar, the Chops are cooked in the Masala, a completely different result is achieved. With the Pickle added, this is a remarkable creation, the Flavour is full on. The Spice Level and Seasoning were pitched Perfectly.

Stunning – was an early remark from John.

Aloo Gosht – with Olives

The last time I had Goshat Karahi here, the recognisable – Yadgar Taste – took a while to reveal itself. Not this evening, it was there from the start. Then the Olives hit home. This was remarkable, a Goshat Karahi – plus. The Potatoes added diversity to the whole meal, else we would have been gorging on – Meat – alone. Having sated the desire for Chops momentarily, I was suprised at how well the Flavours from this Dish were holding their own. Achari can be overpowering, this was in no way inferior, perhaps the Olives had added a new dimension. That we had both Green and Black Olives was bold.

About ten minutes into our Feast, familiar faces walked in. Rashid, formerly of the Akash (Helensburgh) was accompanied by his Lady who assisted at Hector’s Retiral Dinner, plus two Chaps. His name has popped up on a certain Social Medium, suggesting he passes close to Hector’s House on a regular basis. I also saw this one evening when Marg and Hector were diverted through the Vale of Leven, I then knew Rashid must be working there somewhere.

Mr. Anwar Sr. came over for a chat also on his way off the premises. This was our first opperchancity to express our appreciation for the Fayre before us.

In the end we could not finish either karahi. I know what a Kilo of Curry looks like, there was appreciably more in each karahi. This photo is around the halfway mark.

It is time for the ritual quotes from my fellow diners:

Howard – Thank you for inviting me.

Flavour, texture, spice, a wonderful combination in both dishes, on a par with each other. The spice levels increased with (both) dishes, a superb Curry.

Shafiq appeared to take away the leftovers. Two decent Takeaways would be Helensburgh bound. I introduced him:

This is the man who once presented me (dining alone) with a sixteen Lamb Chop Karahi. Shafiq offered Tea, Coffee, Dessert. These were declined.

Dr. Stan – Are we having rice pudding?

John – I’m lost in a mire of taste and texture, absolutely stunning.

Dr. Stan – I enjoyed it very much. It was interesting to have a new flavour.

The Bill

Hector to Naveed – Is that enough?
Naveed to Hector – That’s more than enough.

The Aftermath

So, John, how many Chapattis did you have?

Three.

I also confirmed that Rashid is now working at a Takeaway in Bonhill – Raj Kebab House. I was amused at the prospect of his group coming to Yadgar for – Curry. They were here only for the Tea.

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Glasgow – Saffron – A Tale of Two Takeaways

Posted on September 1, 2018 by Hector

The Menu for Saffron (178 Archerhill Road, Knightswood, Glasgow G13 3JG) dropped through the letterbox in Hector’s House at the start of the week. Saffron promoting themselves in Clydebank, ambitious. But then all Clydebank Curry tastes pretty much the same, perhaps Saffron had something different to offer? One never knows where the next Yadgar will be found.

18.00 on a Friday night was likely to be a busy time for any Glasgow Takeaway, business was steady in the twenty minutes or so I was on the premises. Having studied the Menu in advance I had decided to purchase two Dishes, the Lamb Chop Curry (with bones) (£8.50) was described as having a – Desi sauce -, this had to be sampled. The Karahi (£8.50) did not mention the – Dreaded Ballast – so I would have to ask. All the – Chef’s Specialities – are £8.50 in both Lamb and Chicken. These come with a choice of Rice or Nan, so good value potentially.

A young girl was manning the phone, a Chap from the Kitchen came out to take my Order. He took extra care to verify that I desired the Lamb Chop Curry not the Lamb Chops (£8.95) from the Tandoori section of the menu. I asked if their Karahi was also – Desi – or was it topped with Onions and Capsicum. His colleague, also out from the Kitchen, joined the conversation. He assured me the Capsicum would be – cooked in. I hoped this meant blended in to the Masala and so took the risk. I ordered a Special Rice (£2.50) so as to get – Interesting Vegetables – and took a Rice and Naan as part of the Order. The extra Rice could go in the freezer and be put to good use at a later date.

The Bill

£19.50 Enough food to last two days.

I handed over the Calling Card and introduced myself.

I’ve seen that – exclaimed girl on the phone, someone who knows Curry-Heute. We chatted in the gaps between calls. She has a friend who has been posting for about a year on another medium. That her friend insists on photographing everything before they start eating amused us both.

Your food won’t taste right if it hasn’t been photographed – I proffered.

I appreciated the warmth of the farewell from the Chaps.

It was only a five minute drive back to Clydebank along the A82, insufficient time for the food to cool. On unwrapping my Booty, I could not help but spot the mass of Masala and the copious Green Peppers in the Lamb Karahi. Not what I really wanted, but that was for Saturday.

I tore off half of the Large Naan which was as Plain as a Naan can be. I decanted half of the Special Rice which had the promised Mushrooms, Onions and Peas. This proved to be quite tasty in its own right.

Lamb Chop Curry (with bones)

The Thick blended Masala was full of tomato seeds, so some attempt at – Desi.
The Masala was slightly Sweet with a good Kick and was well Seasoned. I was eager to count the Lamb Chops, four, five would have felt better value, but then so would six.

Four Lamb Chops it was, they were a good size but not cremated to the extent I prefer. The Meat retained a good Texture, quite Succulent actually, enjoyable.
Back for more Masala, I became aware of a quite distinctive Flavour, I was enjoying this, the Rice and the Bread worked well, a worthy combination. I was impressed by what I had eaten but was not getting carried away, a good Mainstream Curry.

Midnight with Hector in Curryland

I decided to fry the leftover Special rice in a little Vegetable oil and – ding – the remaining half Naan. So far so good, but then I noted all the Blobs of Onion and Copious Capsicum in the Lamb Karahi.

Lamb Karahi

The Lamb Karahi was reheated in my karahi. The Masala took on a thicker consistency as it warmed. I wondered if this was the same Masala as accompanied the Lamb Chop Curry. I managed to separate four pieces of Capsicum on serving, eight more pieces turned up as I ate and were cast aside. I shall continue my struggle to have this – Alien Ballast – outlawed in Curry.

On tasting, it was immediately evident that this was not the the same Masala. The Spice Level was not demanding, but after my own creation a couple of nights ago, it will be a while before Hector’s palate is challenged. I counted ten pieces of Tender Lamb, many could have been halved, this was good value. Some pieces of Lamb gave Spice and Flavour back to the Curry whilst some took in; some pieces were more chewy than others. Was there a correlation? So not all of the Meat had just met the Masala, then there’s allowance for this being a Second Day Curry which must have improved it. One Black Cardamom was encountered.

Despite not being an – authentic Karahi – this proved to be more enjoyable than the first appearances suggested it might be. It was acceptable as – Curry with Rice – and it did need the Rice. Capsicum is never acceptable.

I wonder if Saffron’s – Kofta Curry – is Methi-rich?

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Punjabi Tomato-based Masala – Hector’s Midnight Cooking

Posted on August 31, 2018 by Hector

Firstly take some leftover Namkeen Karahi…

Marg’s leftovers from our visit to Namak Mandi last Saturday had been frozen then defrosted, it was time to use or chuck. No way was the latter happening, Hector had a cunning plan.

A Chef told me how to make a Punjabi Tomato-based Masala a couple of years ago, I was virtually sworn to secrecy. However, in the last ten days the method has gone into the public domain, so here we go. Blending turns Fresh Tomatoes – White – as I discovered some time ago. Finely Chopped, with a Tin of Chopped Tomatoes in reserve was the plan for this evening.

I needed Green Chillies, both types, plus Bread to accompany, this is not a Curry for Rice. A midnight raid on ASDA proved to be very fruitful, a big bag of Spinach for another time plus an Interesting Bread – Tomato and Garlic Flatbread, a first.

The Five Fresh Tomatoes, Garlic, and Ginger went into the Karahi, it was strange not having Onions. More Chopped Green Chillies (the thin ones) than I would ever have got away with if Marg was having some, was the final Vegetable. Salt and Coarsely Ground Black Pepper were the only other additions at this stage to maintain the tradition.

The Steamy

Through the condensation it should be possible to see how simple this Masala is to make. On a high heat to kick things off, and a low heat thereafter, it was astonishing to watch the Masala Mash form so quickly before my eyes. The leftover Namkeen Karahi and a large pinch of Fresh Coriander went in eight minutes before serving. I know it was eight minutes, this was how long it was recommended to heat the Flatbread.

As I transferred this fine Punjabi Karahi the Oily residue and Juice from the Tomatoes was already forming at the base of the Meat and Masala, why did I put this on a plate when there is a cupboard full of serving karahi? The Garnish went on, Chopped Large Green Chillies and Fresh Coriander.

The Flatbread came out of the oven, it was Light, Thick, Soft, better than I had anticipated. The Tomato content was the perfect accompaniment, the Garlic not intrusive. This I shall be buying again, and it can be cooked from frozen, better than any shop Naan I have found.

How many Chillies?

In all, possibly ten. This was uncharted territory for Hector.

The Namkeen Lamb element of this creation was already – Spicy. It was obvious the plan had worked, the leftovers were truly revitalised. The Seasoning was exactly as I would have any Curry, well pronounced, not excessive. I’ll mention the Flatbread again, this worked so well. Hector was in hog heaven, probably the Spiciest Curry I have ever cooked and eaten, yet there was Flavour. More Chillies, anyone?

Zero Hour

To make this Masala with uncooked Meat would be a different matter altogether. The Masala would burn if one tried to cook Lamb from scratch. It’s all a learning process. I suggest one precooks Lamb in a pressure cooker with Garam Masala. Chicken? Chicken Thighs, on-the-bone, would cook in minutes in the Masala. I am tempted to lower my standards and use Chicken, but then (marinated) Pork would also cook quickly, as would an array of Vegetables.

Cumin Seeds, Cardamom and Cinnamon Bark would add further Diversity of Flavour. This may be the wrong path, time will tell, so will Curry-Heute.

The next time I have to knock out a Midnight Snack for a stay-over guest, achtung!

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Glasgow – KoolBa Union Street – An afternoon with Fattah

Posted on August 30, 2018 by Hector

Last Friday Hector spotted that the premises which were once Shahed’s (until 2015) had been re-branded and Curry was being served. The name – KoolBa – was recognised, Glasgow’s Iranian-owned Curry House in the Merchant City. We now have KoolBa Union Street (78-80 Union St, Glasgow, G1 3QS). I introduced myself to Fattah, Mein Host on Friday, I texted yesterday to say I would come to visit today at 15.30. Dr. Stan announced this morning that he would join me.

Fattah greeted me as I walked in the door. I had the choice of every table, it would be another thirty minutes before more customers arrived. This remains my preferred time of day to eat. Our conversation from Friday continued. Union St. is a main Glasgow thoroughfare with a line of Bus Stops outside the Restaurant. The scaffolding on the adjacent premises has been in situ for years. Rumours of a new Hotel being built remain just that. More scaffolding across the street makes Union St. a sorry sight. This should be an excellent location for a Restaurant which sells Pizza, Kebabs and Burgers in addition to Mainstream Curry Dishes.

Dr. Stan arrived, introductions were made, time to discuss our Order.

I showed Fattah a photo of a Karahi Gosht as served at Karahi Palace across the river. He recognised that this was – authentic – and KoolBa’s would have Capsicum and Onion on top. Fattah admitted that they serve Curry to suit the Glasgow Palate, what the majority expect – Curry – to be.

Glaswegians like their Chicken Tikka Chasni – declared Fattah.

However, with notice, they can prepare Desi-style. I had given notice, what did they have for us? Methi Gosht was suggested by Fattah. Had he looked at recent posts in Curry-Heute? Hector has had two bad experiences trying to have Methi Gosht this month, one in Prague, the other in Peterborough, and here I am in a Persian Restaurant.

Chicken was dismissed – I stick to Lamb or Fish. This struck a chord, Fattah informed me that they had just taken a delivery of Fish today, Fisch-Heute? A Fish Curry was mooted. Who would have which Curry? Fattah suggested we share. What is it with sharing? Is this becoming an acceptable custom? I asked for a Paratha (£2.50) to accompany, Fattah then listed other options. Dr. Stan would have a Spicy Vegetable Paratha (£3.00). We agreed to share a Starter – Fish Pakora – (£4.50).

The Waiter came to take the Order, he is from Bombay, an opperchancity for Hector to say he has been to India. Two Soft Drinks (£2.50) were ordered in addition to the above. Our Curry selections and the Parathas were not on the menu. For the record, Bier and wine were available.

Fish Pakora

The Portion was four decent-sized pieces of Fish in a Spicy Batter served with a Salad Garnish and a Dip. The Freshness of the Fish impressed immediately. The – whiteness – inspired me to guess this was – Haddock. The Spicy Coating complemented the Fish, this had full on Flavour. This was as good a Fish Pakora as I have ever encountered, a pity I had decided to share.

We were asked if we were ready for the Mains which is always appreciated.

The Bread arrived Quartered and in Baskets. Serving Bread this way loses the impact of – The Whole. I was glad to find a Layered and Flaky Paratha. The Spicy Vegetable Paratha had more Girth, Dr. Stan was pleased with this.

Methi Gosht

The Lamb was on-the-bone, this I had not expected. As Fatthah had said, with notice they can prepare – Desi-style. Fresh Coriander and Onion topped the Thick, Rich and Minimal Masala. Syboes are appearing everywhere presently. If all Chefs would adopt this instead of adding Capsicum, Hector would become a – Very Happy Curry Hound. The cooked in Herbs were strewn through the Masala. This is how I desire my Methi Gosht, a Masala with Methi, not Meat sitting in a Mush of Methi/Spinach.

This Curry had the appearance of – Perfection – so I decided to have the Fish Curry first.

Fish Curry

Dr. Stan had taken his share, three pieces of Fish was my allocation. Again I guessed – Haddock – sitting in quite a Soupy, Blended Masala. Finely chopped Green Chillies were mixed into the Masala, these hit hard from the first intake. The Spice Level was Magnificent, not OTT, but many would have found this demanding.

Ginger – I said aloud, Dr. Stan concurred.

There was a slight Sweetness, similar to that in Prawn Curry. The Seasoning was below what I look for, but perhaps more Salt would not have suited this particular Masala. This was a Powerful Curry. Given the nature of the Masala, it would have been better accompanied by (Vegetable) Rice. Three hours later Dr. Stan made virtually the same comment.

The Road of Bones

I was pleased to find – Sucky Bones – in the Masala with the Bone Marrow still in place. This always adds extra Flavour. The Masala itself appeared to be Tomato-based. I have to admit that I was initially struggling to taste the Methi Gosht after the Fish Curry, more Sparkling Water (£2.50) was ordered. This helped clean the palate.

There’s a hint of Yadgar – I observed. Yadgar have set the Standard in Glasgow for Flavoursome Masala.

More Spinach than Methi? – proffered Dr. Stan.

The Methi Gosht did not have the same – Kick – as the Fish Curry. I may have benefited by eating this Curry first. But, one keeps the best (sic) to the end.

Dr. Stan’s well chosen words:

I was surprised how spicy the Fish was, I thought it was the Lamb at first.

The Lamb was a Lamb Saag, wasn’t it? It was good, I enjoyed that.

The Bill

£28.00 The four Soft Drinks were Complimentary, thank you.

The Aftermath

The conversation continued:

Fattah confirmed that my observations were correct: the Haddock, the Tomato-based Masala. On telling him that I was surprised to be served Lamb on-the-bone he confirmed that this is only available with a day’s notice. He extolled the benefits of having Lamb Curry this way, but again repeated that this is not what the majority of Glaswegians seek. I hope that Curry-Heute can do its part in making people aware of what is available. Fattah told us of his Special Dishes – Dish of Day – on Facebook. Venison Curry is certainly something to look out for.

Once outside I made a point of looking at the door to the Takeaway. This still has – KoolBites – brand by which these premises were known pre – KoolBa.

£5.00 for a Pizza? Why are people not queuing along Union Street?

I shall certainly be returning to KoolBa Union Street, I feel a good connection has been established here. Next time I shall give notice:

Please prepare me – Something Special – Desi-style – without Chicken or Capsicum.

The Menu

Update August 2020