Glasgow – Karahi Palace – To The Bone

Posted on March 31, 2018 by Hector

It is still difficult to believe that Karahi Palace (51 – 53 Nelson Street, Tradeston, Glasgow, G5 8DZ) is not queued out every night of the week. When will the planned upgrade take place? This is Hector’s 89th visit, so Karahi Palace should be next to receive the #100 Visit Curry-Heute Award as presented to Yadgar Kebab House only seven days ago. This could well occur in early 2019 ceteris paribus.

Ayaz, Mein Host, greeted me from the cooking position to the rear of the premises. Qaiser was out front tonight, he told me what I was having, my usual:

Karahi Lamb (£7.90) with extra Methi.

As with my last visit in January, I strayed from the solitary Chapatti and opted for a Chilli and Coriander Naan (£2.00). I heard Qaiser announce – Methi – to Ayaz as he relayed the Order.

Four Chaps had arrived seconds before me and took the window table. I sat at the adjacent table, well away from the door, winter has returned. There was little sign of activity upstairs which around 22.00 on a Saturday night does puzzle. The good people of Glasgow do not know what they are missing. By the time my food came, all four of the downstairs tables were occupied, as ever the Takeaway business flowed.

Karahi Lamb

The Curry was – Super-hot – too hot to touch, yet not enough to burn the palate with sufficient care taken. The Naan was a sensible size, I could foresee most of this being eaten at the start. Strangely, I found myself eating more of the Naan than I would normally eat of a Chapatti. The combination of Chilli and Coriander adds Spice and Herbs, is this not what Curry is about?

I didn’t bother counting the Meat, I knew the Portion was substantial. The Bone count was well within acceptable parameters, there was enough eating here to satisfy a Hector.

This was instant pleasure, the Oily residue was already collecting around the rim of the Karahi, seeping from the Masala Mash. With the provided spoon, I scooped some the Mash from under the Meat to eat with the strips of Naan. What a combination. This could become a new Hector Standard. A near Perfect Naan, Soft and well-fired around the edges, and no skimping on the Toppings.  Perhaps just a bit on the Flat side. Tawa cooked?

Ayaz was taking no prisoners with the Spice Level. Some may have struggled with this, I was in my element, two months and eleven days since I was last here. I’m due back in under two weeks when we next visit Staggs (Musselburgh). The Seasoning and Herb content was as my prescription. The Bones were working their magic, so much Flavour in this Karahi. I spotted some Columnar Lamb as I took a Meat shrouded Bone, so this is where it originates. I have often suspected this – cut – was Beef given the fibrous texture, now I know for sure it’s Lamb. I appeared to have the top of the ribs, Hector-the-Butcher. To describe this Meat as – Succulent – would be an understatement. Pleasure? Immense Pleasure.

To The Point – what is this TV show?

Ayaz passed by, – thumbs up – were exchanged. Ayaz can cook.

Hector was in – awe – a – Seasonal Sentiment?

Awe, truly this was a great Karahi Lamb.

The Bill

£9.90. Simples.

The Aftermath

Marg came to fetch me from the nearby Laurieston which featured in this week’s – Still Game.

Free tea and biscuits for the designated driver.

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Glasgow – The Moti Mahal – Curry & Hugs from Tony

Posted on March 29, 2018 by Hector

Until yesterday, I did not know of the existence of The Moti Mahal (123 Old Castle Road, Cathcart, Glasgow G445TJ). A taxi driver took a seemingly bizarre route to the Linn Crematorium along Old Castle Rd., behold a Curry House which was not on Hector’s radar.

Located in the heart of Cathcart in a residential area, The Moti Mahal may lie along the route linking Newlands to Croftfoot, however, one does not frequent this part of the Southside too often. I decided to visit today as part of my determined effort to have reviewed all Southside Curry Houses (Chains excepted?) by the end of this year. That I keep finding more c.f. Tandoori Grill House, is not making the task any simpler. It is worth noting the number of Southside Curry Houses which have closed in Glasgow since the inception of Curry-Heute, those in [square brackets].

On the train over to Cathcart, five stops from Glasgow Central, I read as many reviews as I could find on The Moti Mahal. When the name – Tony – popped up I realised I knew Mein Host and have done so for well over twenty years. We last met when I was invited to bring Marg, Mags and Dr. Stan to his former premises Curry Haven in Strathaven. That was a night to remember.

I entered The Moti Mahal @17.15, fifteen minutes after opening time, I was the first customer of the day. I was greeted by a Chap I would later establish as Amrit. Tony was sitting in the far corner, a pillar half obscured the view. When Tony saw me he was straight over to greet.

Do you know who this guy is? – he said to Amrit. This is the guy who does all the writing. Introductions were made, a hug was in order as I was shown to my seat. Tony was evidently pleased to see me.

Chicken Wings, I’m going to do you Chicken Wings – declared Tony before I had a chance to look at the Menu. These would be cooked in a clay oven then pan fried in a Garlic Masala. I asked if their Karahi would feature Capsicum. Amrit admitted it normally would but it could be avoided. I explained why I have an abhorrence of Capsicum in Curry. This appeared to be understood, so why do people persist?

A Lamb Karahi was agreed with Mushroom and Peas Jeera Rice to accompany. A Glass of Sparkling Water was brought with two Poppadoms, two Dips and some Spiced Onions. The Onions were a standout, with a slight Sweetness and well Spiced, these impressed. I ate one Poppadom, I had an inkling of what might follow. By this time, Tony had disappeared into the kitchen to supervise the creation of The Hector Curry.

A Brief History of Curry Time

Back in 1985, these premises were the Anand. Tony and his then business partner moved to Strathbungo and opened the New Anand which is where I first encountered them in the mid 1990s. The Ladz (sic) used to enjoy The Buffet there of an evening.

Tony then went on his own opening India Gate opposite the Allison Arms. The strength of the Garlic in a Lamb Bhuna I had there lives on in Hector’s memory. I have tried to to replicate this many times and have failed. It was Curryspondent Bill (beware of taxi doors, Bill!) who arranged for our visit to Curry Haven (Strathaven) which Tony tells me is now just a Takeaway, though I cannot find any evidence that it has survived. His Lady Colleague who had been sat at the corner table throughout, informed me that The Moti Mahal has been in operation here since September 2016.

What about the original Moti Mahal? – I asked.

Amrit reminded me that this was what became the Alishan Tandoori on Battlefield Road.

Tandoori Chicken Wings

A plateful of Chicken was set before me. Five Chicken Wings, and not the skimpy ones which many venues serve. They were too hot to touch, no way was I using cutlery. There’s only one way to eat Chicken.

Annoyingly, my camera did not record a quality photo, only the LG which is nowhere near as good, so apologies for the slight fuzziness here.

Having eaten nothing all day prior to my arrival at The Moti Mahal, I was hungry. Once I was able to pick one up it was time to savour. Whilst I eschew Chicken Curry, Starters are a different matter. The Spice hit, then the Flavour of the Garlic came through. I discarded the bones to a separate plate and so revealed what lay beneath the Chicken Wings. Here was a layer of Masala rich in Chopped Green Chillies, Fresh Coriander, Garlic Cloves and Ginger Strips. The complexity in this Masala was remarkable. Tony appeared from the kitchen:

Talk to me!

The above was related, the Garlic being the key element.

My response earned a pat on the back.

For once I can forgive the Red Food Dye which is always employed when Tandoori Chicken is created. These were Outstanding Chicken Wings.

A finger bowl was provided and a towel.  I must have looked a picture.

Tell Tony I only have one stomach.

Amrit and I chatted whilst Tony and his regular kitchen staff busied themselves. I heard the term – Bhuna – at one point. Good, I thought, a suitably Thick Masala. I mentioned my recent visit to Barcelona and that although the Curry Houses appeared to have all the right Dishes, they fell a bit short on Flavour. Amrit mentioned – Manchester. He has friends/relatives in Cheetamhill but has never been to Dera. I showed him my coverage of Dera, Tony was out to see this too. Cue a Trip to Manchester. The Company booked one yesterday – Irmin Schmidt!

Lamb Karahi

The lack of – Red – made me think – Namkeen. Indeed, this Thick Masala Mash was reminiscent of Afghan Cuisine. The Masala had two elements, the Thick Onion Mash and the Oily Shorva which collected around the edge of the Karahi. There was more Meat than I could count, time to decant.

Mushroom Peas Jeera Rice

There was enough here for two, even three at a stretch. I knew before I started that I would be taking Rice away with me. Fortunately being on my own patch I could do so. The Great Euro Rice Wastage would not be in vogue today. The Mushrooms were Fresh, Chunky, this Rice was Excellent.

I had declined Bread which may well have been the better accompaniment.  Who eats a Karahi with Rice?  But I did arrive hungry.

I arranged the Meat and Masala on top of the Rice. Two Green Chillies and a wedge of Tomato topped the Curry, I found more Mushrooms cooked in. The Meat on my plate was in double figures with still more left in the Karahi.This was not the Tikka Lamb which is usually serevd in a Karahi at The Moti Mahal, this had been cooked specially for Hector.

The Spice was Moderate, no need to go overboard, the Chillies were there as backup. The Seasoning was Fine, the potential was there for the Flavours to emerge. How Chefs attain this level of tenderness in Lamb I know not. This was so Soft and yet showed no signs of tending towards pulp. The Flavour of the Lamb itself was prominent.

When Tony asked the customary question.

Namkeen – was my reply. This appeared to impress all three staff members present. This was a very Flavoursome Karahi, a bit short of a – Wow – but very impressive.

I see Methi Gosht (£7.95) is on their Takeaway Menu, tempting.

Tony described a Leg of Lamb Dish that is one of his Favourite Creations. It takes days to prepare. He has my number, I am always available for new experiences. As happened at Curry Haven back in 2015, Fish was mentioned.

There are so few places in Glasgow where one can get a decent Fish Karahi – I proffered. Maybe one day, soon.

Tony departed with a delivery, Amrit was left for the end game.

The Bill

I asked for – The Bill – there wasn’t one. There was therefore a Tip above the norm.

The Aftermath

A pint of Tap Water was secured before I departed, this was thirsty work.

I’ll be back.

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Glasgow – Tandoori Grill House – Hector goes back to basics

Posted on March 27, 2018 by Hector

Driving along Calder St. and past Yadgar, I was amused to see the balloons celebrating – Curry-Heute’s 100th Yadgar Review – were still inflated and in situ. I wonder if any diners since Saturday have asked? Hector had another venue in mind for today, a new one.

It was the day – The Beast from The East – blew in when Hector first spotted Tandoori Grill House (170 Darnley St, Pollokshields, Glasgow G41), how long had this been in existence? Does it sell Curry? Hector is on the case.

With the – Tunnock’s – sign high, big and bold on the exterior, I wondered at first if sitting in was an option. A lower banner confirmed this. Takeaway and Sandwich Shop – is the description given by another source.

Do you sell Curry? – I asked the Chap behind the counter.

He pointed to the Dishes on display under the counter and talked me through them. Chicken Karahi, Mixed Vegetable Curry, Aloo Keema Mutter, and then Seekh Kebab.

I asked for a plate with Keema and the Mix Veg with one Chapatti. In these few seconds it was clear that Mein Host was pleased with my choice, the smile never left his face, this was the time to introduce myself.

The Calling Card was handed over, I stated that I thought I knew every Curry House in Glasgow.

How long have you been here?

Over a year – was the reply.

Tandoori Grill House is therefore long overdue some Curry-Heute generated publicity.

Sparkling Water was available, however, I chose Tap Water in order to be clear on the price paid for the food.

I asked if I could take photos and then took my seat at one of three tables. The place was set up to take twelve, though another twelve chairs were stacked in two piles on both sides of the room.

Signs on the wall had Aloo Keema Mutter with two Chapattis at £5.00 and Mixed Vegetable Curry with two Chapattis at £4.00. I like these prices. Mein Host came over to verify it was a Chapatti I desired, not a Naan.

The Order was brought, half a plate of Keema and half of Veg Curry on a plastic plate with a plastic fork. The Chapatti was served on a brown paper bag which sat atop a crockery plate. Why not put the Curry on this?

This is Desi – said Mein Host, presumably explaining why this meal looked markedly different from the Mainstream.

This is why I am here, this is what I prefer. I don’t want Soup.

I started with the Keema which was decidedly lacking in Potatoes and Peas, Keema then, Chicken Keema. With Oil rather than a Masala this was as Dry as Keema should be. Sadly, I started to pull out pieces of Capsicum, Red, Yellow and Green. They had done their damage and had distorted what was a new Flavour Experience.

The Chapatti was a good size, Wholemeal style. The Vegetable Curry had Potato, Peas and Carrots in a Minimal Masala Mash. This was an instant winner. The Flavour was enhanced by the lack of Capsicum, the Spice and Seasoning were spot on, this was very impressive. I have oft considered the role of Carrots in Curry, they add something quite special. I conjectured once that Yadgar may use Carrots to achieve the unique Flavour in their Goshat Karahi, they say not. The Carrot lingered long on the palate, most pleasant.

Mein Host was back, he was keen for me to state that this food was not too Spicy. He presented me with a container with three pieces of Vegetable Pakora and two pieces of Chicken Pakora. I established that he is the Chef. He will cook Lamb (on request?) and does Handi as well as Karahi. What had been a warm welcome was reaching even higher levels. Give Hector food, it is reviewed, and so now I can comment on two more examples of the Fayre at Tandoori Grill House.

The Vegtable Pakora was well fired, double cooked? The consistency and ingredients were identical to that achieved through the Recipe given on this Website. Standard Vegetable Pakora, very tasty. The Chicken Pakora was, well – Chicken in Batter, what else? – I noted, then there was a blast of Cloves. Interesting. Thank you.

The Bill

£5.00 I love these prices.

The Aftermath

I promised to get this Review posted as soon as.

Chicken Karahi

Chicken Pakora

Chicken Seekh Kebap

For my next visit I may well have to sample the Chicken Karahi if this is the Meat which prevails at Tandoori Grill House. I would definitely have the Mixed Vegetable Curry again.

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Glasgow – Yadgar Kebab House – 100 Reviews on Curry-Heute!

Posted on March 24, 2018 by Hector

The 100th Review of

Yadgar Kebab House

The day thirteen Chaps and three Chapattis sat down – To be Fed.

It was in the middle of last year that Shkoor, Mein Host at Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP) spotted that – Yadgar #100 – was approaching. There would have to be a – Commemoration -, a – Celebration -, even. Today was picked as it is Steven Wilson Day, again. As reported in Poznan last month, the Maestro has become obsessed with – No Videos/Photos. No Photos, no Review. And so this Blog entry is all about our afternoon at Yadgar. However the two events are linked by the presence in Glasgow today of Nigel, Landlord of The Staggs – Volunteer Arms (Musselburgh) – who was through to accompany Hector, Howard and Steve to the Armadillo. This was not quite a rerun of – The Newcastle Four – as Steve was standing in for Marg who is away on work duties. I remember work… I also remember my two meals with Nigel on the Newcastle Trip, this man can eat.

There was no way I could limit – The Company – today to four. First to sign up was was Alan P. who has been eating Curry with Hector for some thirty years, initially before Motörhead gigs in London. This is the same Alan who is prone to making a comment or five on this Blog. The Usual Suspects soon followed on: Howard, Jonathan, Dr. Stan and Steve. Alan J. has become a recent Yadgar enthusiast, John S. a stalwart of the Glasgow Curry Scene could not miss out. Curryspondent Archie picked up on the event, we have dined occasionally together: at a Charity Curry Night and here at Yadgar. Indeed, Archie had a Yadgar Blog dedicated to him back in 2012, the very day Shkoor suggested I should start my own – Curry-Heute Awards! It is fitting that Michael who has attended the Charity Nights should join us today also. When Mags announced her desire to attend, Craig and Yvonne decided they could not miss out, though a Special Curry would have to be prepared for Craig. John G. would make his second Yadgar appearance, though his first with Hector and – The Full Bhoona. We became sixteen when Alan’s – who was first to sign up – just to make sure you’re keeping up – Dear Lady – Tracy said she was free. Tracy would make her Yadgar debut today, and as reported in many Curry-Heute Blog entries, the Lady does not eat Lamb, until she sees Lamb Chops…

The suggested Order for today was submitted last week. A mild Chicken Methi for Craig, and a Chicken Tikka Something to be defined this afternoon on Tracy’s arrival.

For the hardened it had to be Goshat Karahi and Lamb Chops Achari. The only weight stipulation was a maximum of 1kg of Boneless Goshat Karahi, the on-the-bone version is by far superior in the opinion of the majority, but other people’s preferences have to be accepted, they are paying too.

Saturday, 15.00 Yadgar

I arrived to find Alan J., Jonathan, Michael, Craig, Yvonne and Mags in situ. Nigel, Howard, Steve, Dr. Stan, John S., Alan P. and Tracy were at my back. Archie and John G, arrived moments later. The promised sixteen were assembled, it was a bit of a squeeze, all but the two window tables had been rearranged to accommodate us as a group. It was only after I was settled that I noticed the balloons – 100. Wonderful!

Shkoor was there to welcome and serve us, this was indeed going to be a Special Day:

You appear to have more friends than the first time you came here.

A Yadgar Feast starts systematically. The Dips and platefuls of Poppadoms appeared and then the Spiced Onions. Each were strategically placed at intervals along the table, minimal stretching. Not all of The Company had experienced our – Being Fed – ritual and so tore in. All were hungry, having been warned not to eat before hand. Plates of Salad came next, not the usual, today’s had Capsicum present, possibly a little joke at my expense, though nobody at the table made any remark!

Fish Pakora – Spiced Scottish Haddock

Shkoor then placed plates of Fish Pakora along the table, one piece each, I had not been expecting Fish today as I know this adds appreciably to the overall cost, a surprise, and even more of a surprise when it was sampled. This was half Pakora, half Spiced Scottish Haddock, it was Superb, and if anyone still needs convinced that Indian/Punjabi Cuisine is all down to the Seasoning, then this proved it. I could hear the sounds of approval ripple along the table.

Shami (rear) and Chapli Kebap

By request both Shami and Chapli Kebaps were up next. My end of the table took samples not realising that the same was at the other end. Nigel perked up, he now appreciated that even he was going to – be fed – today. Some had not seen the Shami or Chapli Kebaps previously. Made from Lamb Mince, the Shami were Soft, Mushy, Spicy, with a distinctive – Dry – Flavour. The Chapli Kebaps are a favourite of Dr. Stan and Jonathan who were at the far end of the table from Hector. That was for you two!

As we approached the end of this chapter, Shkoor announced that there was more if required, but thought we may which to preserve our appetites. Heads nodded. Nigel eyed up the three last Chaplis which had been served halved. To be fair, he did not have them all, I’m sure one of the Johns who were sitting on my right helped.

Most of us were drinking cans of Mango Rubicon, perhaps the last time before A.G. Barr, makers of Irn Bru, have to change the recipe or put up the price – Sugar Police.

Both window tables were occupied during our visit which pleased, I had been concerned that we could have ruined other people’s plans for this afternoon. Will never did show up for a Kebap, though there was a steady stream of Takeaway Customers. Naveed was being kept busy. Chef Arshad made occasional appearances as he fetched items from the adjacent storeroom, I have never seen him – beam – so much. This was his day too, he has been the Chef for the majority of these hundred reviews.

Plated food would appear from the kitchen – this is ours – no it was for them at the window. Shafiq too was busy behind the scenes today, two young chaps I have never seen before were also popping in and out of the kitchen, extra hands? No Omar!

Tracy’s Chicken Tikka Curry sneaked out before I had realised it, this be it.

And what should I say about the Mild Chicken Methi other than it had no Capsicum, though Craig says he loves it in his Bland Chicken Curry. Alan may reveal later how many – Lamb Chops – Tracy would eventually eat.

Goshat Karahi (Boneless), for The Few

Shkoor brought out the Boneless Goshat Karahi, I suggested it go to the far end of the table, those nearest me would desire the full on Marrow Bone Experience.

When Shkoor brought out the mass of Goshat Karahi on-the-bone he knew it would be quite a moment. There had to be a photo. Never have I seen this volume of what is a candidate for the Best Curry in Glasgow; the Curry which sold me on Yadgar on Visit #1 back in 2012 with Marg and Dr. Stan and then two days later on Visit #2 with Howard … a brief moment to recall Mr. Shah who was Chef on those early visits.

Goshat Karahi (on-the-bone), for The Many

Birmingham may have made the – Balti – famous, this is a Bucket! Shkoor placed the Goshat Karahi centre table, let me at it. The Chapattis were presented as a conveyor belt of Fresh Bread, brought as soon as. These were decidedly – Large – would John G. manage three of these?  He didn’t.

Not everyone knew that Lamb Chops Achari was ordered too. A standard large Karahi was placed at our end of the table, fear not, this was for us, a replica went to the far end.

Lamb Chops Achari, for All

I think we had enough food. I knew more would come if necessary, my fear was that we would not do it justice. I took half a Chapatti from the small pile, Howard passed me a – Swadge – of Goshat Karahi, those nearer had made a dent in the Lamb Chops, I took but a couple.  Aye right.

There’s more!

I had asked for a couple of Portions of Rice for those who may require it. Shkoor brought out two plates of – Today’s Special – which happened to be – Goat Pilau. I had enough Meat presently and had no desire to bag up on Rice, I had decided this early that a half Chapatti would suffice.

Goat Pilau

I was tucking in to the truly – Spectacular – Goshat Karahi – when Shkoor brought out plates of Aloo Gobi. Had he read the aforementioned – tribute to Archie?  That day we had Chapli Kebap, Goshat Karahi and Aloo Gosht, who mentioned – Curry Awards?

Aloo Gobi

I had to have some Aloo Gobi, the Healthy Option. 

Please tell me when this is next available, a Main Course of this please!

Hector’s Plate

All who have dined with Hector at Yadgar have experienced and enjoyed the Goshat Karahi in either format. Chef Arshad was on top of his game here. This was simply the – Perfect Curry – the Spice was pitched at a Level that had nobody gasping or suggesting more required. There is no need to mention – Seasoning – Chef knows what he is doing. There was enough Masala as was necessary, full on Flavour, what I have enjoyed here since August 2012. Did I go back for more? Of course, but not until after the Lamb Chops Achari.

Due to its proximity, Nigel had started on the Chops, he was in ecstasy from the first mouthful. He couldn’t believe the Flavours, he couldn’t believe I had brought him – To Dine – at a venue without Wine. In the end he didn’t care, this was Curry beyond his previous experience. You do not get this in – The Lothians.

When my plate was empty #1 I asked those at the centre of the table for a report on our progress. Initially I was led to believe that there was still a mass of Goshat Karahi in – The Big Bucket. By the time everyone went back for more, this had been well taken care of. Some of the Boneless version made down to our end for those who wished to try it. The focus remained on – The Big Bucket.  I am assured it was emptied.

Nigel could see how many Chops were left, he took a couple more, he’s a well mannered Chap. The Mirror Achari Karahi may have made it halfway towards us before it was emptied. John G. on my immediate right had long since stopped eating. He’ll be back soon. John G. found a second wind. Steve made an attempt at emptying – The Big Bucket. John S. may well add his own comments below.

We looked at the last of the Lamb Chops Achari, – OK then. I may have taken the last one. If it wasn’t me, it was Nigel. Nigel had been fed. We all had.

The Bill

£240.00. £15.00 a head remains the – Being Fed – price. This may well be overdue an increase.

The Presentation

By now it was after 17.00, John S., Mags and Yvonne had other places to be. Not Ibrox, John surely? Neil, who first informed me of Yadgar’s existence had chosen Ibrox over today’s Feast.

Howard was Paparazzo, Jonathan had helped design and then had produced the Certificate. The first – Curry-Heute Award -, it was Shkoor’s idea, and therefore fitting that he should receive it. Who wins awards?

The Workers were determined to get in on the act, and so the process was repeated with Shafiq, Chef Arshad and Naveed.

The Aftermath

For years, Shkoor’s efforts at tempting Hector to have Dessert have been greeted with:

If I had room for Dessert, I’d have more Curry.

There was a Cake! A Huge Cake! A Cream Cake!

I had to – cut the cake – then pass out the plates, another ambition fulfilled: I got to serve food at Yadgar.

How can I get into the kitchen for a few weeks (no wages required) and discover how they create this amazing Curry?

My thanks to – The Fifteen – who made it – Sixteen.

The Staff at Yadgar have been amazing over the years. It did take me nearly eight years to learn Shafiq’s name. Try this – has always been appreciated. Mr. Anwar Sr. had me eat Turnip for the first time in thirty years. I even bought one last month. Naveed and Hector are always in touch, and thanks to Ahmed in Islamabad who first put Shkoor and I in contact:

Have you seen what this guy is writing about Yadgar?

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Barcelona – Haveli Restaurant – Curry with Spice & Flavour

Posted on March 20, 2018 by Hector

With the noon checkout from our hotel coinciding with the opening time of Haveli Restaurant (Carrer de Cabanes 32, 08004 Barcelona, España) there was time for Hector, Clive and Maggie to have Curry before heading to the airport. As with yesterday at Bhatti Kabana, I found Haveli by Googling – Pakistani Restaurant.

The Waiter appeared from the rear of the Restaurant when we entered. Other Diners and Mein Host would appear from this direction later, is there another door? We took our table mid room with the – Muriel – (sic) in full view. Maggie was greeted with – Darling – which did not go down well.

Black mark – Maggie said as she took her seat.

This was a much more Pukka venue than the two I have visited previously on this trip. There is an upstairs, I wondered if I would get to see it.

The Waiter brought the Menu and gave us plenty of time to study the contents. The usual suspects were there, I like that in Barcelona Curry Houses they separate Curry which is simply Meat & Masala from Meat & Vegetables.

Having read a fair bit of the Menu to Clive he was none the wiser as to what to have. Clive would follow my lead: Mutton Karahi (€9.50) with a Keema Naan (€3.00). Maggie considered the White Mutton Korma (€9.95) but accepted my judgement that this Curry is better served with Chicken. Did Hector just write this? Announcing her hunger a Starter was then mooted.

Maggie, can I refer you a well known and reliable Curry Website which gives in detail the number of times you have scoffed a Starter then been beaten immediately by the Main?

She saw sense; Clive also backed me up stating that we would get our Curry faster without waiting for a Starter.

Butter Chicken (€8.95) became Maggie’s choice, with Rice.

Rice, this presented a problem. The Menu had a page on Rice, Biryani, but no straightforward Pilau or Boiled. Was Rice inclusive as it mostly is in Deutschland? We would find out.

The Waiter took the Order, Lady first. Maggie set about negotiating her chosen Spice Level. Not too Spicy below Medium? A Portion of Rice was added without comment by the Waiter.

Three Butter Chicken? – asked the Waiter.

I put him right and added – Spicy – as an afterthought.

This caused a bit of concern initially.

We’re men, we can take it.

The Menu led me to believe I would secure a Large Bottle of Sparkling Water (€2.50). The same 250ml of Vichy Catalan I had at Tabaq and Bhatti Kabana was presented, I noted the price later, ouch. It’s only a Euro elsewhere. Summer is around the corner, Hector will be on his high horse again about the price of Sparkling Water in Restaurants in … I shall not disclose plans for this summer at the moment.

This was my Opperchancity to photograph the ground level dining area. The décor was imaginative, but not fussy. What did become a little bit annoying was the – Jolly Musak – which carried on, relentlessly. Not Jazz, not Pop, Euro-Jolly, for once I missed the screechy women singers.

The Waiter brought a bowl of Nibbles whilst we waited. Maggie was tempted, Clive and Hector were not.

The Curry arrived in metal pots with lids, this prolonged the level of suspense.

Butter Chicken

Maggie was immediately impressed by the consistency of the Masala in her Butter Chicken. She scooped some on to the serving spoon to show me. With Almonds visible this looked as good as one would get in a decent UK Restaurant. Hector was not for sampling this. I asked Maggie to verify the presence of Coconut, she did.

She arranged a Soupçon on top of the Rice she had decanted, a photo Opperchancity.

On cutting open the Chicken she revealed Red Food Dye, please, not needed.

Maggie was very impressed by her Curry, the Spice was exactly what she was looking for.

They gauged the Spice just right for me – she assured me, and the Waiter.

Good luck – is in my notes. Did the Waiter really say that as Clive and I embarked on the Mutton Karahi.

Keema Naan

What was this? This was not a Naan. Thin, under-fired, like an Italian Pizza, almost soggy. I managed to split one of the four quarters (!) open, wtf? The Meat was Light, Chicken! It was spread across like a paste, Chicken Donner came to mind. With Fresh Coriander embedded it was actually quite tasty, but not what I had in mind when I ordered a Keema Naan.

I think Haveli should reconsider their Naan.

Mutton Karahi

Removing the lid revealed what looked like Quality Curry. The Masala was seriously Thick, a delight. I couldn’t count the Meat. Due to the depth of the pot I could not see it all, there was enough. There were traces of a Vegetable which could have been Lentils, then I found four tiny pieces of the Dreaded Green Mush. These pieces of Capsicum were set aside. They were not in the Menu description which is why I had taken the chance of not asking for them to be withheld. My fourth Barcelona Curry and my first encounter with Peppers. It had been a good run. Then I found the pieces of Red Capsicum which I had initially mistaken for Tomato skin.

OK, this Mutton Karahi did not have – Big Wedges of Ballast – which is one criticism, but Capsicum does upset the balance of the Overall Flavour. Blended into the Masala then one does not know it’s there. The Overall Flavour of this Curry was a new experience, I am certain it would have been even better without the contaminant, rant over.

As referred to above, the Waiter had hovered as we started eating our Mains. He was worried about the Spice.

I’m worried about the Flavour – was my reply.

I have managed to secure Curry on four out of five days in Barcelona, today’s Curry was easily the best. This Curry had Spice and Flavour. The Seasoning was within acceptable parameters also.

Clive had a share of the Rice and managed to eat all of his Keema Naan. Three of the four pieces was enough for Hector. Clive made positive comments from the start, a comparison with his experience yesterday at Bhatti Kabana was inevitable:

Spices were – harmed – in the making of this Curry.

That was really rather good, I liked that – he said as he cleared his plate.

The Meat was lovely and tender, the level of fieriness was excellent.

Today we had three contented diners.

Our Waiter had stepped outside, it was Mein Host I dealt with thereafter.

The Bill

€42.50 (£36.96) It was at this point the price of the Rice and the 250ml Bottle of Sparkling Water was established: €4.50 and €2.50 respectively.

The Aftermath

I went up to the Bar to pay and present the Calling Card, Mein Host was instantly engaged. Haveli has only been operating for some five to six months he told me. They are doing well. I asked if I could go upstairs to take photos, and so was given the tour. The upstairs is quite impressive, spacious and well laid out. Haveli is indeed more Pukka than my usual haunts.

Menu Extracts

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Barcelona – Restaurant Asiatic Bhatti Kabana – Curry without Spice

Posted on March 19, 2018 by Hector

There has been speculation in the last couple of days as to whether it is possible to have Curry with Paella in Barcelona. We did find Punjabi Bar (Carrer de Blai 25-27 , 08004 Barcelona, España) which sells Paella and no Curry. Their Kebaps were a choice of Chicken or Beef, no Lamb.

Today five of eight departed and the remaining three had to change accommodation. Unable to check in until 15.00, Clive and Maggie accompanied Hector on the walk up Avenue del Paral-lel to Espanya. Just off this is located Restaurant Asiatic Bhatti Kabana (Gran Via de les Corts Catalanes 274, 08004 Barcelona, España) a venue I located by searching for – Pakistani Restaurant. Bhatti Kabana opens daily at 13.00, we arrived shortly afterwards. Clive had worked up an appetite, Maggie would have a Starter. Breakfast for all save Hector, was at 11.30.

Photos of Paella at the door and two rotating Kebaps were the first things we saw on entry. I checked the Menu before committing to a table thus confirming Curry was available.

After yesterday’s momentary loss of taste-buds I was determined to have something with a guaranteed strong Flavour. Karely Gosht (€7.95) should surely match this criterion. A Paratha (€1.00) would accompany, also the same 250ml Bottle of Vichy Catalan (€1.00) I had been served at Tabaq.

Keema Karahi (€6.95) was on the Menu, Keema Mutter (€6.95) was not, we would ask. Maggie chose Fish Pakora (€5.00). Two Bottles of Still Water (€1.00) would complete the Order.

Karely Gosht – I said to the Waiter.

Karahi Gosht – was his reply.

Karely Gosht.

Karahi Gosht.

Karely Goshy – finally.

Keema Mutter was not a problem, there was an expression of surprise that this Dish would be eaten without Bread or Rice.

Had Clive not had Breakfast one wonders if we would have shared a kilo of Lamb Karahi (€22.00)?

I went for a wander whilst we waited. The premises were very long and narrow, the décor very simple. The style took me back to the 1950s, apart from paint, I doubt if much has changed over the decades. How long has it been a Curry House?

Other Diners arrived, the Waiter was kept busy throughout our stay, people were ordering Kebap in various guises, heaps of food.

Keema Mutter

This looked decent, Peas aplenty, Ginger Strips on top. It had the correct consistency, Minimal to Zero Masala. I soon discovered what it lacked, Spice.

This lack of Spice was repeated as Clive ate:

I think Chef walked past the Spice containers – was the first of Clive’s observations.

I have just eaten Mince and Peas.

No Spices were harmed in the making of this Curry.

Fish Pakora

Four Pieces of Fish in Batter sat atop a bed of Lettuce. €5.00 for this?

The colour was decidedly dubious, Chef might have used the Food Dye.

Not Spicy – was Maggie’s comment.

The Pakora did not last long, there wasn’t very much to it.

Paratha

It looked Peely Wally but was nearly Perfect. This was Light, Layered and Flaky. A bit longer on the heat and it could have been a standout.

*

Karely Gosht

This looked – tired – on arrival. I wonder how long it had sat in the Karahi before serving? The Curry was Hot when presented but did cool remarkably quickly. Once I stirred the Mash I had a much better prospect. The Karela was plentiful, the Bitterness hit hard. Hector had a Curry to impact on the taste-buds. The Ginger Strips and Fresh Coriander Toppings added more Diversity. I was taking a liking to this Curry.

The Meat was Soft to the point of going to Pulp. At the base the Lamb was almost indistinguishable from the Masala. This reduced the necessity for intensive chewing. I considered the Seasoning then noted nothing, the Bitter Gourd was dominant, full on Flavour. For a period I used to eat lots of Karela, less so these days. This was quite a change, a bit of a challenge. It’s a pity the Spice Level was not commensurate with requirements. The lack of Spice was a feature of all the Dishes served today but in my case not enough to spoil the Karely Gosht.

I would have no hesitation about returning to Bhatti Kabana, however, the Spice Level of all Dishes would have to be clearly established.

The Bill

€24.40 (£21.59) Good value in the Curry Dishes, but the Pakora?

The Aftermath

I almost didn’t present the Calling Card. The Young Chap who was acting as Waiter and purveyor of Kebap had not had a moment in the time we were there.

I showed him the Website, this raised a smile and a – Gracias.

 

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Barcelona – Tabaq South Asian Restaurante – Curry without Flavour

Posted on March 17, 2018 by Hector

Yesterday’s visit to Tabaq South Asian Restaurante (Carrer de Salva 10, Paral-lel 08004 Barcelona España) was considered to be a success. The Menu impressed, I had to explore it further. The photo of Lamb Chops – Costillas a la Brassa – outside was the first thing to catch the eye when I first passed two nights ago. Hector was back for Noon Curry, this time as The Lone Diner.

Mein Host smiled as I walked in, a good welcome. I showed him the review of yesterday’s visit before I took my seat. There were even more – gracias – than yesterday.

The Menu, was brought, I asked for Chops, sadly not available today. Fish Handi (€7.50) it would have to be with a Queema Naan (€2.00) to accompany. Who on Earth orders Mince with Fish? Hector does when he is trying to establish the Quality of – The Fayre. A 250ml Bottle of Vichy Catalan completed the Order.

Mein Host brought his pone from the kitchen and asked me to load up – Curry-Heute. Other customers arrived so that was the end of our discourse.

The Fish Handi and Keema Naan arrived with a bowl of Raita. What to do with this?

The Naan looked as if it had been cooked on a Tawa not in a Tandoor, too Thin. Served in four pieces, I opened up a slice to reveal the sought after – individual grains of Mince.

I ate from the Karahi as is my custom. There was a welcomed Coriander Topping, yesterday’s Lamb Karahi needed an infusion of Herbs. The Spice hit early on, I waited for an explosion of Flavour on the palate. Black Cardamom and Cinnamon Bark were revealed as I tackled the four large pieces of White Fish. I realised my nasal passages were blocked, my taste buds were having a break. For a few moments I could not taste a thing. This Curry was woefully under-seasoned. Back to the Naan.

The Keema in the Naan was giving off a definite Flavour, the Naan was well seasoned, the taste buds were working again, I found this bizarre combination was working. This was comfort eating.

I found I could taste the Fish, even though the Flavour from this and the Minimal Masala was very subtle. Disappointment was looming. I had hoped for much more.

Halfway through, Mein Host placed a bowl on the table. It was Rice, a Dessert. It was just as well I recognised this else I would have had a crazy combination.

In order to give the Fish more of a chance, I dipped the Naan in the Raita and had this alone before finishing off the Fish Handi. It’s a pity I cannot be more positive. Too many Hops on the palate?

The Rice contained Almonds, it was cool and very refreshing. This I could taste, so I have to deduce it was the Curry that was lacking. The importance of Seasoning was highlighted today.

The Bill

€10.00 I handed over a €20 note. Mein Host did his sums then gave me €10.00 change. Muchas Gracias.

The Aftermath

Day 2 at the Barcelona Beer Festival, thirteen tokens left. That should be enough.

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Barcelona – Tabaq South Asian Restaurante – Muchas gracias

Posted on March 16, 2018 by Hector

Hector tends to average trips to España (aka – Spyne – if one is from Crawley) around once per decade. Here I am in Barcelona, Spain in consecutive months. David, from Crawley, whom I eventually met up with today, has been trying to get me to the Barcelona Beer Festival – BBF – for years. When CAMRA’s very own – Bieres Sans Frontieres – BSF – announced the AGM would be held here, that was it.

I am in the mood for intitials.  An Opperchancity to mention PFM, again.

Last night, walking down the street where we have our apartments, we passed Tabaq South Asian Restaurante (Carrer de Salva 10, Paral-lel 08004 Barcelona España). There are many Curry Houses in Barcelona, the photos of – The Fayre – on display outside were enough to convince me that this was a venue I had to visit. There must be a Punjabi influence here, Mutton Karahi, and look at those Lamb Chops!

Despite eight of us spread across two apartments, Andy was the only person who also considered Curry for Breakfast to be the game plan. We entered Tabaq bang on Noon, the first customers of the day.

Mein Host brought the Menu, what a Menu! All the hoped for Dishes were there, Fish Curry, Queema too. Mutton Karahi (€8.00) it had to be with Masala Rice (€3.50). A 250ml Bottle of Agua Vichy Catalan (€1.00) would accompany. Andy took the Chicken route: Chicken Achari (€6.50) with Plain Rice (€2.50), Sparkling water too.

Piccante? – asked Mein Host.

Please.

Scraping noises in the kitchen suggested our order was not simply being taken from – The Big Pot. Tabaq is what would pass for a – Curry Cafe – in the UK. Simple décor, we were here for – Curry.

Andy’s was brought first, a typical Euro-portion of Rice. Who could eat all that? The Curry looked good. The Mutton Karahi and Masala Rice arrived seconds later. Here we go.

I decanted enough Rice, more than I would eat, still plenty left. Cloves, Black Cardamom and Bay Leaves were visible in the the Rice which had been coloured the same way as The Village (Glasgow) do theirs, lots of Flavour from this.

Mutton Karahi

The Mutton was on-the-bone, Sucky Bones were found, Excellent. I counted ten pieces of Meat, just. The Texture varied from very Tender to slightly Chewy. The Masala was Minimal, Blended, Thick. Tomato could be seen mixed in, possibly after the blending. This Curry had Pedigree.

The Spice hit the palate slowly then the realisation hit, this was a well spiced Curry. The Flavour was different from anything experienced to date. One has to assume that all Spices and Herbs are available in Spain, Salt included. This Curry was Under-seasoned. An infusion of Salt and Herbs was required. But then that would be a Hector Curry, this was a Tabaq Curry, so I have to accept their interpretation.

Pleasant, enjoyable, in no way outstanding. I had already decided I would come back here, the Menu is so attractive.

Chicken Achari

The Masala was similarly Thick and Minimal, Andy wondered if there was – enough. For me, this was ideal. The Fresh Coriander Topping would have been welcomed on the Karahi.

Are you getting Pickle? – I asked. This was confirmed.

Andy ate on. All of the Rice ended up on his plate. So it is possible to eat that Quantity of Rice.

That was so rotten I’ll have to come back and try it again – announced Andy as he cleared his plate.

Tomorrow?

Mein Host had approached to ask the customary question. Thumbs up.

The Bill

€22.50. (£19.91) Good sized Portions. Not bad at all.

The Aftermath

I gave the Calling Card and showed the Homepage.

By tomorrow you will feature.

Muchas gracias – was his enthusiastic response.

The Sweeties followed, a photo of Mein host as we departed was secured.

I’ll be back. Lamb Chops, Fish Handi.

At 13.00, Shkoor from Yadgar (Glasgow) phoned.  We are all set for Yadgar #100 next Saturday.  I shall be contacting all invitees to reconfirm through the week.

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Glasgow – Sheerin Palace – More Aloo Gosht

Posted on March 13, 2018 by Hector

Mother enjoyed her first visit to Sheerin Palace (300 Allison St, Govanhill/Crosshill, Glasgow, G42 8HQ) last December, time to make a return visit. Entering @13.30 the dining area was empty though a Lady did join us briefly, devoured her Curry, and departed.

The food on display today once again did not feature Kofta, and so we had exactly the same as last time: Aloo Gosht (on-the-bone), twice, a portion of Chicken Biryani and one Roti. A Chap brought a Modest Salad and Raita but these remained largely untouched until Mother took a nibble just before departure.

The room was not the warmest, Mein Host came through to switch on the heater. Another Chap brought plates, these were cold. I asked if they could be warmed, this took two attempts. It makes such a difference to Mother’s enjoyment of a Meal having warm plates, it also keeps the food warm for longer.

The Biryani arrived first. I divvied up the Rice and took the larger piece of Chicken. The Aloo Gosht looked particularly inviting. Two large pieces of Potato stood out in the Oily Shorva. I counted eight pieces of Meat as I decanted. This was enough. Two Sucky Bones full of bone marrow added to the authenticity of this Desi-style Curry. By the time the Roti arrived I wondered why I had ordered it. As last visit, I used the Roti to enjoy the full Flavour of the Masala rather than let it disappear into the Rice. The Flavour was most appealing, with a good Spice Level and well Seasoned.

Delicious – announced Mother from the off. She prefers Boneless Lamb but managed fine.

The Rice contained Cloves and Cinnamon which added even more Flavour to today’s Curry eating experience.

Certainly plenty of meat – remarked Mother who was eating faster than I have observed for some time. She had finished long before me and took more Rice and the Chicken Drumstick. She made short work of this. Where did it all go?

Mein Host came through to check all was well. He never says much, the Curry at Sheerin Palace says it all.

The Bill

£14.00 Same as last time, same order. Great value.

The Aftermath

Mein Host was clearing the table, Mother enthused about what she had just eaten. This could become one of her favourite venues, and I have still never brought Marg here.

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Glasgow – Namak Mandi – Authentic Afghani Cuisine – Visit #1

Posted on March 10, 2018 by Hector

Namak Mandi (21-23 Bridge St, Glasgow G5 9JB) was recently recommended to Hector by Yousaf at Annaya’s Grill House (Helensburgh). The premises are not where I thought. I assumed Namak Mandi would occupy the conversion opposite The Laurieston on Bridge Street, instead, this business has replaced a well established Grill House. Namak Mandi is presently Glasgow’s second outlet for Afghani Cuisine. Bridge St. Subway Station means it is much more accessible than The Khyber Pass Restaurant, they could do well.

I arrived back from seeing Premiata Forneria Marconi (PFM) performing last night in Brescia later than planned. The Italian Air Traffic Controllers did their best to delay the flight. It was 15.50 when I entered the premises to find a couple of Chaps squatted on a Dais, the tables were unoccupied. A Young Waiter let me choose my seat. He brought the simple Menu, an A4 card, printed on both sides.

Immediately I spotted an anomaly. The online Menu features – Special Namak Handi Lamb Karahi (½kg) (11.99), this was not listed in house. I asked the Waiter, he deferred to Mein Host having admitted that he was new and could not answer my question.

I was assured I desired the Lamb Charsi Karahi (£11.99), again the half kilo was promised. A Chilli Naan (£1.50) would accompany along with a 330ml Bottle of Sparkling Water (£1.00).

I had time to note other features of the Menu. Dampokht (Dum Pukht) requires three hours notice. One day I may discover if this is a Karahi variant, or an elaborate – Soupy Stew – as served at Fat Boys’ Joint (Crawley). Namkeen Karahi (£11.95) is also on offer, next time. Breads appear to be at a favourable price: Keema Naan (£2.50) and Roti (£0.70). Plain Rice is £2.50.

The décor at Namak Mandi is bright and airy. This is a cut above the – Cafe – style venues common in Glasgow’s Southside, though retains an informal air. There is an open kitchen, I could observe all of the activity from my seat. A large Takeaway was being prepared, for whom I never discovered.

The Waiter brought a very Robust Salad and two bowls of Dips, generous portions for the Lone Diner. I thoroughly enjoyed the Salad, everything was Freshly cut, the Red Dip was suitably Spicy, the Raita quite Tasty. Filling myself with Salad was not today’s objective, I stopped after an elegant sufficiency had been consumed.

Lamb Charsi Karahi

Topped with Ginger Strips and Fresh Coriander, this looked almost identical to that served around the corner at the Karahi Palace. The Dish was the same make, size, was this actually a Half Kilo? Having shared many a Kilo at Yadgar, I had my doubts. Time would tell.

The Naan had the appearance of a Large Pizza, not the tear-shaped Tandoori Naan one is used to. The Chillies and Fresh Coriander were embedded, there was enough Naan for two.

The Masala was decidedly different and quite a Quantity. The Colour gave away that this was a Thin, Tomato-based Masala, the Flavour of Tomatoes would come through strongly. I counted the Meat, double figures were reached and this was not all bones. There was a mass of Tender Lamb here, more than enough to satisfy.

I waited for something dynamic to happen on the palate. It didn’t. I took stock of what I had. The Spice Level was Moderate, the Chillies in the Naan did not intrude. The Seasoning was Fine, such that in time I began to appreciate that here lay a new set of Flavours. The – Wow – did not happen, I accepted that this was a more than enjoyable Karahi, I would certainly have it again and encourage people to try it. One always hopes to discover another venue to sing songs about, not today.

Mein Host came over as I neared the conclusion of my meal. He confirmed the Tomato-based Masala, no Onions. He advised that when I return for the Namkeen Karahi I should give forty minutes notice. I introduced myself and described the Curry-Heute Website. Namak Mandi has been in operation for six months.

The Bill

£14.50. Another Chap took the Cash, Mein Host had left the premises. I left a Calling Card.

The Aftermath

I asked if the Boss was coming back soon and was informed he was next door. As I passed the Spar / Post Office next door I saw him mid room, evidently not a customer.

This is yours too? – I asked as I entered.

He confirmed that was so.

You are doing well.

I gave another Calling Card. Glasgow needs more Afghani outlets, I wish Namak Mandi every success.

I now realise the online Menu I found was for Namak Mandi in Birmingham.   I take it we are not a Chain?

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