Curry-Heute

Gdynia – Ram Ram Ji – Indian Street Food

Posted on February 19, 2018 by Hector

It’s a long way from Poznan to Gdansk, then Gdynia for Curry

Celestine Residence – Gdansk

Hector was meant to be flying home today from Poznan, Mr. O’Leary had other ideas when the flight was brought forward to – too early o’clock – no thanks. Instead I fly home tomorrow evening from Gdansk, flights on Tuesdays are always cheaper, so – win-win.

Having visited the two Gdansk Curry Houses on my first visit here in 2016 there is certainly no need to return to either. Sopot was a possibility, but Gdynia has an branch of Ale Browar, Hector has not found Rowing Jack, Artezan-Mera or Siostra Bozenka on this trip, here was the Opperchancity to have Rowing Jack on tap.

Howard and Hector were taught a lesson on what is – Spicy – when we visited Gdynia’s Taj Mahal in 2016, I’ll get back there one day. Gdynia has two other Curry Houses, one is a Shisha Bar so I shall never tolerate that. This leaves Ram Ram Ji (Starowiejska 8, 81-356 Gdynia, Polska) which promotes itself as selling – Indian Street Food.

I arrived at 17.30 to find a Curry Cafe with seven stools at a bench along the window and adjacent wall. This was certainly more of a Takeaway than a sit-in establishment. I took my coat off to make my plans clear. The Young Chap behind the counter pointed to a coat stand at the door then showed me the Menu.

The Menu was Minimal, it was Indian – Veg or Non-veg – in other words, Chicken. I asked for – Meat – he pointed to Butter Chicken (Zl 25.00). I was having none of this. The sincerity of my words from yesterday can now be verified: Palak Paneer Makhni (Zl 25.00) looked to be the best choice of the Vegetarian Dishes. This included a Naan, Garlic and Chilli was my selection. Having eaten – zilch – since yesterday’s interesting visit to Kwiat Peonni (Poznan) Hector was hungry. I asked for Samosa (Zl 12.00), not available. Mix Pakora (Zl 10.00) was suggested, OK.

Drink? – said the Young Chap pointing along the counter – Indian Drink.

I chose a carton of Mango Rubicon (Zl 8.99), the Still version made by Glasgow’s very own A.G. Barr, makers of Irn Bru. I took my seat, stool.

The Elder Chap asked about Spice. I assured him – Spicy – was fine; as long as he wasn’t moonlighting from the nearby Taj Mahal this should be tolerable.

Both Chaps set to work, a third Chap, possibly the Boss/Owner then appeared. All three were involved in the preparation of my Order. No other customer entered the premises during my entire visit, I had Ram Ram Ji to myself

The Young Chap brought the Mix Pakora and Rubicon on a tray: paper plate, plastic knife and fork, a plastic straw on the carton, I hate straws and plastic.

Look at the Quantity!

Some fifteen pieces of Paneer and Vegetables in Spicy Batter sat on the plate, a Mint Dip accompanied. All eyes were on Hector who set about demolishing this plateful. Hector uses his fork in his right hand but eats (by hand) and drinks with his left. Apologies to all Indians who may be offended by this, one is set in one’s ways.

This was not Pakora as prepared in the UK, each piece was a single entity, not the finely chopped Potato, Onion and Fresh Coriander one is used to. Need a Recipe? Here’s one. Cubes of Paneer, Potato Wedges, Potato Fritters, Broccoli and Cauliflower, all piping hot, all freshly cooked – to perfection. The Spice Level was not challenging, the Seasoning was spot on. Very Tasty, very, very Tasty. A Yoghurt Dip would have been preferred to Mint. Excellent Pakora.

I was down to my last three pieces when another tray was presented.

Look at this!

Green Cheese! For just over a Fiver, a Feast. I am looking forward to – Weird Dreams – tonight. How much Cheese was on this plate? I counted around forty pieces, some cubed, some double sized, – a two – if one recalls – Cuisenaires– from primary school. This was a Brown Creamy Masala with Spinach, and not to excess. Black Seeds, either Mustard or Onion permeated the Masala. Small pieces of chopped Onion were in there too. How far was this from Hector’s usual Karahi Gosht?

Behold, a Naan!

I have eaten some dodgy Bread in the past couple of weeks, this actually looked like a Naan. It was Thin, the correct Teardrop shape, and was dripping in Garlic. The Red Chillies looked – Fierce. It was served – Whole! Piping Hot – I tore off a Strip, the joy of being able to do this, and dipped into the Masala.

The Spice Level was within acceptable parameters, some may have struggled. More Seasoning please. The Overall Flavour was unlike anything I have ever experienced, I couldn’t rave about it, probably lacking in Garlic and Ginger. The Garlic from the Naan came into its own, and I thought I had stopped ordering Garlic Naan. This was the perfect accompaniment for this Curry. I rotated between eating the Paneer, the Paneer and Masala, and the Naan and Masala. With around a third of the Naan left I knew I could never eat all of what lay before me. I still had half the Curry.

From my Kibbutz days I know what happens if eat eat too much Cream Cheese, especially when Bier is going to follow. I have never eaten this much Cheese in my life, and still there was more. I reached my limit and took the second tray back to the counter. Chap #3 immediately offered to pack it for me.

I cannot take it with me – I said in an apologetic tone.

Chap #2 said he was surprised when I ordered the Pakora and the Palak Paneer Makhani.

I showed the Curry-Heute Website on the LG and handed over my calling Card. Chap 3, evidently Mein Host was quite enthralled. I asked why there was no Meat on the Menu. He told me this was down to them having such a small kitchen – the smell of cooking Meat or Fish – he said. (Really? I’ve never noticed.) Storing it is also a problem – perhaps Lamb in the summer – I was assured.

There had to be a photo. They were all smiles but adopted – the Indian pose – I have witnessed over the years.

The Bill

Zl 48.00 (£10.08) I noted the Inclusive Garlic Chilli Naan was charged at Zl 0.01 to round up the numbers, clever accounting.

The Aftermath

I think I made their night. I applauded as I left – Namaste!

AleBrowar is about two blocks back towards the train station. It’s as if I had these things planned. Rowing Jack please.

If my mission in my remaining years is to keep travelling and eat Curry, then a Curry such as this has to be something to remember. I’d like to think I shall return here. Marg has never been to Gdansk–Sopot–Gdynia, Butter Chicken?

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Poznan – Kwiat Peonii – It’s Steven Wilson Day!

Posted on February 18, 2018 by Hector

Tram 8 appears to be a recurring feature of travel in Poznan. Kwiat Peonii (plac Wielkopolski 5, 60-101 Poznan, Polska) is located on the Flower Market Square which is the stop before Male Garbary for Piwna Stopa, one of the best Hostelries in Polska.

I entered Kwiat Peonii at 13.45 this Sunday Lunchtime and was impressed by the number of Diners, perhaps a dozen, enough to prevent me taking photos of the Restaurant’s interior. Today was not a good for photos.

The front of house staff were all quite young, a feature of many Polish Restaurants, though I did see a Mature Lady wandering around as if she owned the place. Perhaps she did.

A Waitress brought the Menu and took my Drinks Order, two 330ml Bottles of Sparkling Water (Zl 5.00), Hector is living the life. The Menu was quite Diverse, Kwiat Peonii may promote itself as an – Indian Restaurant – however, the Cuisines of – other nations – are available. Pasta Curry (Zl 25.00), anyone? Seafood Pasta (Zl 38.00) is one to note for the future, especially if I ever come here with Marg.

Hector was here for Curry-Heute, Handi Meat (Zl 39.00) would feature Vegetables also, Meat and Masala is not really enough. Chunks of Mutton – whoever did their Menu has a thing for – chunks. It is worth pointing out that various Pork Curry Dishes were available, something one does not see much of in the UK.

The Waitress took the Order. I was offered the choice of Rice or Roti, inclusive as is the European way.

Kwiat Peonii looks nothing like a Curry House. The room is bright, modern, and from where I sat beside a pillar, I could not see any of the accoutrements which adorn such places normally. This was a Polish Curry House.

A cold plate was set before me, the Waitress then placed the Karahi on the plate, strange. The Rice for once in Europe was exactly what Hector considers to be a Portion, there would be no wastage here. Once decanted, I noted the presence of Peas, just a few, but a nice touch.

Handi Meat

Look at this Curry! Meat, an array of Vegetables, Minimal Masala and two Red Chillies protruding from the mass. As I have written oft, and even related last week to the Charming Lady at The Indian on Skirving Street (Glasgow), a Handi can be anything Chef wishes it to be. This Handi did indeed look like a – Hector Curry.

The Meat, cut in a variety of sizes, reached double figures, then there were the Vegetables. More Peas, Carrots and Broccoli too, Excellent. Hector has been aiming to eat more Vegetable Curry but is always seduced by Meat or Fish. The Masala was absolutely Minimal, the Driest Curry I have been served in Poland, this is how Curry should be. The Masala was soaked by the Rice and so disappeared quickly. Anticipation is all.

The Meat was decidedly Tender, as good as the very best of venues. The Vegetables were cooked but still retained a – Crunch, just the way I like them – al dente. The Spice Level was at the lower end of the scale, the Seasoning was difficult to assess. This was a Curry that had great potential, would it be realised?

Cumin was the first Flavour to register on the palate, Powder I assume, I saw no Seeds. In time I bit into some Cardamom, had I not done so I would never have noticed its presence. The Red Chillies were set aside, one does not eat these – Beasts – but hopes they have done their job adding both Spice and a Smokey Flavour to a Curry. Not today, nothing.

Optimism was turning to disappointment. This Curry was lacking in Bite, lacking in Flavour, perhaps down to the lack of Seasoning. One takes the Toppings of Ginger Strips and Fresh Coriander for granted these days. They were not here, I missed them. What else was – not – in this Curry? A badly needed infusion of Flavour was required, whether it be more Spice or probably – Herbs. I wonder if – Frozen Methi – has reached these parts yet? A Sprinkling of – Dry Methi – would have enhanced this Dish. It has been a while since I have asked for the latter in a Restaurant. I must try this again, it always challenges waiters.

This Handi Meat had great potential. I ate every morsel. Its – Visual Perfection – flattered to deceive. Chef needs to be braver, go for it!

The Waitress came to clear the table, I had heard her Polish, her English, she asked the customary question:

Geshmeckt?

Actually, no – is the comment that should have been the reply. Where was – The Taste?

The Bill

Zl 49.00 (£10.29) A fair price.

The Aftermath

The Calling Card was given to the Waitress who was now back to speaking English. I established that Kwiat Peonii has been open for five months. That was it, the Mature Lady was still present, we had no interaction.

I shall certainly return to Kwait Peonii and see if I can get a Curry with more – Oomph.

The – To The Bone – Tour

The last time I saw Steven Wilson (Porcupine Tree) live was at Sala Ziemi here in Poznan in April 2016. Hector is back, an Opperchancity not to be missed. This is an excellent venue at which to see a concert, for that is what a Steven Wilson performance is, the comfortable seats in spacious rows made the two and a half hour performance survivable, Hector cannot stand for that length of time any more. That the seat beside me in Row C was not occupied is for others to discuss.

Mr. Wilson made it very clear that he did not wish to see people with phones held high recording (badly) snippets of the show. As a result, I have only a couple of photos and they are not up to standard. No photos, no review. Needless to say the selection of – songs – performed was most satisfactory. We were treated to – Arriving Somewhere But Not Here – (Deadwing – PT), a long time personal favourite. Such is the size of the back catalogue, one cannot have everything, though – Hand Cannot Erase.

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Poznan – Restauracja HATTI – One of Two New Poznan Venues

Posted on February 17, 2018 by Hector

Hector should be in Poznan more often, one of my very favourite cities. Tomorrow is the Steven Wilson (Porcupine Tree) concert, the reason why I am here. Meanwhile there shall be Curry, Piwa and both Hazelnut and Walnut Wodka! I must point out that there Curry has been reported on from four counties in the space of a week, and this is just the warm up for Bradford next week.

There are two new Curry Houses in Poznan, plus I can confirm that the former Tavaa did open as the Thali Palace. Kwiat Peonii is located at the Flower Market, Restauracja HATTI (Wozna 13, 61-777 Poznan, Polska) is two blocks from where I am staying on Garbary. HATTI it would be.

I am used to Poznan Curry Houses being quiet, I was surprised to find HATTI so busy when I walked in at 17.30. During my stay every table would be occupied, I timed it well. The Restaurant was staffed by three young local girls who were kept busy. There are no photos of the interior of HATTI, nor would I establish the reason for the name in capitals. Who uses Capitals randomly?

The Hector Curry would be be either Rogan Josh (Zl 36.00) which featured Mixed Vegetables or Tawa Mutton (Zl 38.00). I sought advice from the Girl who served me. That she was able to differentiate between the two Dishes in English was impressive. She favoured the Tawa Mutton. There was the choice of inclusive Rice or a Roti, I chose Rice because I had spotted a new Bread – Chicken Keema Nan – (Zl 21.00). This I had to try. A half litre Bottle of Woda Mineralna (Zl 5.00) completed the Order, though I was nearly tempted by the Unfiltered Piwa that a few were drinking.

A different Girl brought a Poppadom and three Dips. The Chilli Dip was accompanied by a warning. It was as Spicy as she suggested, I concentrated on the Tamarind. With Cumin Seeds embedded in the Poppadom, this combined with the Tamarind made for a very tasty Starter. Why can we not have this in the UK, and complimentary of course!

An encouraging period of time lapsed between the Poppadom and the Main Course, not Curry in an instant as served yesterday at Sadhu in Berlin. The Curry and Rice were brought, I was informed that the Naan would come in a few minutes. Had I not slowed down I could have finished Curry and Rice before it arrived. The penalty for doing so was a Cooler Curry towards the end.

The Tawa Mutton was – Red – very Red. The Masala looked to be Tomato-rich and was topped with token Ginger Strips and Fresh Coriander. The slices of Fresh Tomato were a welcome addition. I picked out two Bay Leaves, I am never sure what they are meant to add to any meal. For once in Europe, the Rice Portion was a sensible amount.

The Spice Level was adequate, Ginger did catch on the back of my throat. There was some Flavour in this Curry but it was all coming from the Masala, the Curry needed more Seasoning. The Menu states that the Mutton was fried in Garlic, Ginger and Chilli, the Meat was giving back no Flavour other than the taste of the Meat itself. I had ten pieces of Mutton which were suitably Tender, half of these had been eaten when the Naan arrived.

The Curry was fine, nothing to excite. Why was this a – Tawa?

The Chicken Keema Nan was served Quartered and was piping hot, so hot it highlighted the extent to which I had let my Curry cool. This was not really a Naan but was closer to being a Paratha. I could tell there was Meat in it, but being Chicken it added little to the meal. I managed more than half of the Naan before I admitted defeat.

The Bill

Zl 64.00 (£13.44) I could have done without the Bread which cost an incredible £4.41.

The Aftermath

I considered simply leaving the Calling Card with the Tip given how busy the place was. Also, the Girls were not who I would wish to engage in Curry conversation. Instead, I took the cash up to the counter and quickly introduced myself and the Website. This rated an – Ah.

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Berlin – Sadhu Pakistani Restaurant – Food, Glorious Food

Posted on February 16, 2018 by Hector

There are more Curry Houses in Berlin than Glasgow, hard to believe, but how many are any good? I know one that is not, also, Naveena Path appears to be rated highly in another source presently. I wonder if Curry-Heute has helped?

It took an hour and twenty minutes from landing at Schönefeld to boarding an RE to Hauptbahnhof, that is worse than Edinburgh Airport. The S Bahn then the U1 took me to Schlesisches Tor at the northern end of Kreuzberg, a familiar location as Hopfenreich is nearby also. I planned a return here later after the now compulsory visit to Stone Brewing. One day in Berlin, no time to lose. It feels like only three weeks ago since I last passed through here, actually it’s only twenty days.

Realising the existence of Sadhu Pakistani Restaurant (Falckensteinstraße 41, 10997 Berlin, Deutschland) I had to go. It was in a Bar in Praha where Hector was born, U Sadu. Sadhu-Berlin is open all day which also helps, too many Berlin venues open at 17.00.

Who eats Curry that late in the day?

I passed two other Curry Houses on Falckensteinstraße before reaching Sadhu, there was also a pretender around the corner. Schlesisches Tor, Hopfenreich, Curry Houses, I’ll be back here in Future Days.

For mid afternoon, Sadhu was quite busy. I was shown to a small table mid-room from where I could see all. Photographing the premises initially proved to be difficult, too many people. I would have to adopt full Hector mode.

I was almost tempted to have Duck, but decided that Weniger Ente should prevail. Lamm Vindaloo (€10.60), a good price, no messing, how Spicy would this be? In Deutschland one tends not to fear a Vindaloo, in Polska beware! Rice was inclusive as is the Euro-norm. Even better value.

The €2.90 charge for 400ml of Sparkling Water was almost forgiveable.

A very active Waiter took the Order. Moments later things went a bit weird. A bowl of Shorva and half a Puri were placed on the table. Fearing this was for someone else I did not touch. Before I had a chance to question two – Cumin Seeded – Poppadoms and three Dips were also presented. This is the Sadhu welcome. If anyone in Aberdoom is reading this, calm.

The Puri was – Hot – the Shorva – Cold. There was an amazing Tanginess from the Puri, something Citrus. The Poppadoms had Pepper Corns embedded also, Wonderful. Why do we not get this in the UK? Very tasty. I thought I was managing the space at the table when the Vindaloo and Rice arrived. Far too quick, straight out the – Big Pot.There was a Salad too! Untouched.

The Rice was enough for two, classic Euro-waste. The corollary is the modest UK portion for which one pays through the nose. The Quantity of food on the table was daunting. I would have to continue eating the Starters with the Mains.

The Masala was too close to Shorva for my liking, this was a typical Euro-Curry for the masses who have never been to Glasgow–Bradford–Manchester. The Red-Pink Masala was decidedly excessive, at least it was Thicker than the accompanying Shorva Dip. Blended as always, the Spice Level was well within the – acceptable – range. Vindaloo should have Potatoes, it does not have to blow one’s head off.

I counted ten pieces of Meat and five pieces of Potato, a Large Portion. The Meat was decidedly cuboid suggesting it was frozen Lamb. It was Tender, so no complaints, the Potatoes were Perfect. Despite the Vindaloo being well Seasoned, the Overall Flavour was difficult to find/assess. I resorted to going back to the Poppadoms to get a boost. These had more Flavour. I still had some Puri, this was dipped in Shorva #1, Diversity, that which I seek.

The Curry was nothing to get excited about, as an eating experience, Sadhu has it spot on.

The Bill

€13.50. (£11.95) Bradford price, Excellent.

The Aftermath

It was a different Chap who took the Cash, Mein Host?

He saw the rotating gallery on the Curry-Heute Homepage and clearly appreciated the difference to what I had been served at Sadhu. He referred to the Board outside which mentioned Bhuna and Karahi, now we’re talking. The magic word – Punjabi – was mentioned, this is a Pakistani Restaurant. There was almost an apology for what I had been served, an admission that it is difficult to get authentic Indian Food in Deutschland, too much Cream. I had to mention Indian Mango (München) which sets the Standard in Germany.

I declined the offer of complimentary Chai, Stone Brewing awaited. I shall certainly return to Sadhu, Bhuna,Karahi, let’s see what they really can do.

Photos? No problem.

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Glasgow – The Indian On Skirving Street – … and Walton Street is nearby…

Posted on February 15, 2018 by Hector

There is another life I could have had. Shawlands Curry would have been a more regular event had I continued visiting nearby Walton St. Nostalgia ain’t what it used to be. It was Stuart who first spotted The Indian on Skirving Street (15 Skirving St, Shawlands, Glasgow G41 3AB, UK) around the time it opened in December 2016. Located on the upper floor of a two storey building in a side street may not be perfect, however, the building is recessed giving the Opperchancity for clever signage. Anyone walking along Kilmarnock Rd. from Shawlands Cross will spot it.

Hector is here today making another step towards the completion of Southside Curry Houses, a couple more to go excluding – Chains.

The Indian on Skirving Street is closed on Mondays and Tuesdays, and opens at 16.00 otherwise. This is an hour later than Hector’s preferred eating slot, however, with evening activities commencing later tonight, this fitted in well with the plan for today. At 16.30, I was the Lone Diner. An ever so charming Lady greeted me upon entry, the voice had me won instantly, more of a – Scottish Lilt – than the local accent. I shall refrain from using the term – Waitress – her aura suggested a position of importance. I was shown to a window table for two around the corner from the main dining area. Window dressing.

I was asked if this was my first time here, on admitting this I was informed:

It’s Tapas, but the portions are quite large. I suggest two or three, but you can order as you go along.

Tapas, just what I didn’t need after last week in España. A 330ml Bottle of Sparkling Water (£1.85) was ordered, I studied both sides of the Menu card. Comparisons with Mother India’s Cafe would become inevitable. There was no – Machi Masala – the Fish Dishes did not entice me, however, after last night at The Village I had to have King Prawn Methi (£6.50). Prawns with Methi, Mmmmm. How many?

The Lady came to take the Order.

Lamb Handi (£5.50) was greeted with – Good choice.

Yes, this will tell me a lot about your Curry – was my considered response.

Lamb Biryani (£5.50) will solve the Rice/Bread dilemma.

So, three Tapas Curry Portions. The Lady was back a few moments later to inform me that the Prawns had not arrived.

OK then, something with Vegetables and no Capsicum.

She suggested the Kharee Pakora (£4.00), usually too wet for my liking. Cauliflower and Potato (£4.00) fitted the bill. But the Kharee Pakora had Methi… Hector should have paid more attention.

The Lady returned once more:

Our Biryani comes with Peppers, shall we leave them out?

Yes please.

Are you OK with Onions?

Sorted. I would be in a bad way trying to eat Indian Cuisine if I had a problem with Onions.

The Handi and Biryani were brought first with a Raita for the Biryani. The Aloo Gobi came a few minutes later. The photographic ritual completed, it was time to tuck in. Given where I was sat in the Restaurant I doubt that my camera had been spotted. I was facing into the large dining area which must seat around fifty, quite a sizeable venue..

Lamb Biryani

It was the Moistness that struck me first. I tend to order Biryani abroad as a way of securing Vegetable Rice. This was a tactic which worked well in India and may well be when I had my last Biryani. Seven decent sized pieces of Meat were present, along with Blobs of Onion, the Ballast. I did well to avoid the Capsicum then. The Biryani had a good level of Flavour given that it was essentially Meat and Rice. The Raita was used because it was there. People expect some sort of Sauce accompaniment with a Biryani I suppose. This Biryani was good enough to work on its own.

Lamb Handi

That this only had five pieces of Meat puzzled at the start. However, I soon came to realise that four of these would require halving, this was a decent Tapas Portion.

The Masala was definitely on the Thin end of the scale, blended as is the custom for (too) many venues. Having been taught – Indian Cooking – by two Punjabi ladies, I never blend a Masala except when I have to make Korma for Marg and her guests.

The Lamb was Soft, Tender, very well presented. The Ratio of Meat to Masala was acceptable. The Flavours emerged from both the Meat and the Masala, this was a Flavoursome Mainstream Curry. Having had – Desi-style – last night at The Village, I had to accept this for what it was. Had it been prepared with Lamb on-the-bone then who knows?

Cauliflower and Potato

The Quantity was Perfect for a Vegetable Side Dish. The Freshness of the Vegetables stood out. After the Handi the Flavours here were much more subtle. The required Diversity of Texture had been attained. This was a good – Accompaniment – to the Meat Dishes.

Does it meet with your approval?

Absolutely, yes.

I have been asked the customary question so many times, but never so graciously.

When it was time to clear away, I pointed to the empty dinner plate:

You can draw your own conclusion.

Dessert, Coffee, was mooted.

I’m happy with this – holding up the remnants of my Sparkling Water.

In my own time I went up to the Bar to pay, set up the LG to show the Website, and produce the Calling Card

The Bill

£16.85. Better value possibly than Mother India’s Cafe.

The Aftermath

The Calling Card did its job, Curry-Heute was introduced.

You have been open around two years? – I asked.

December 2016 – was the reply, so not as long as I thought.

When I informed the Lady that her own words would appear here she wondered what she had said, then remembered my words:

You said the Handi would be a good way to judge our Curry.

I suggested that a – Handi – can be anything Chef wishes it to be. Lamb cooked on-the-bone was then mentioned.

Ah, if you wish to experience the Best – Lamb Handi – on-the-bone then you must go to Ambala.

The Flavours lingered long on the Hector Palate. A Pleasant Meal, a Pleasant Experience. Only Curryspondent Neil will know the person this Lady reminded me of….Hilary.

Posted in The Indian on Skirving Street | Comments Off

Glasgow – The Village Curry House – Valentine’s Day Menu

Posted on February 14, 2018 by Hector

Curry on Valentine’s Day? How did Hector get away with this?

… by booking early and making a declaration.

Many years ago, long before the conception of Curry-Heute, Marg and Hector enjoyed a Valentine’s Dinner in the original upstairs Restaurant at The Village Curry House (119 West St., Tradeston, Glasgow G5 8BA). Hector was indulged and went off-menu, having his chosen meal of the day. Tonight this would not be necessary, Lahori Ginger Karahi does it all.

The name – Hector – was second top of the booking list. We were greeted by one of the two Managers whose names I should know by now, alas. We were shown to a table set for four at the window, space, excellent. Marg was facing into the room, she estimated about fifty diners including families. There was a Birthday Party too.

The printed Menu was brought, Poppadoms, Chutney and Spiced Onions arrived soon afterwards. A Litre Bottle of Sparkling Water (£2.95) was ordered, no alcohol, a saving of £20.00 already. It is worth considering the prices that Hector has encountered for Sparkling Water in Europe in recent trips, this was good value. We were permitted to choose four Starers from the List to create a Platter for Two. Grill Lamb Chops was a given. It cost an extra £3.00 to include Tandoori King Prawn, why not? Mixed Pakora and Chicken Tempura would complete the Platter, no Fish option.

We were in no rush, this was an evening where we were out – To Dine. Around 20.20 Manager 2 took our Order. The Platter was sorted, Marg, as I predicted, went for Butter Chicken. One Fried Rice, we were offered two, plus a Coriander Naan were added to the Lahori Ginger Karahi (Lamb). We clarified that no Garlic would be on the Naan, my realisation that Garlic kills the Flavour from the Curry was taken on board.

When I asked for – Spicy – I was assured it would be served – Desi-style. I was also offered Lamb on-the-bone.

Yes please!

Manager 2 came back moments later to inform us that the Valentine’s Menu also included a choice of Strawberry Milkshake or Strawberry Lemonade. We chose Milkshakes and were then offered the Lemonade too, to try it. Enough already.

Hector does not do Straws, and as for Paper Straws…is this the future? Yeuch. Topped with Cream and containing Strawberry (?) Ice Cream, this was quite a departure from a normal Curry Night. Who needs Wine? Marg likes – Sweet! The Milkshakes were well appreciated.

Marg was worried that the Starters would be such that she could not do her Main Course justice. We were here – To Dine – I reminded her, we could take our time, this was a – Special Evening.

When the Sharing Platter arrived it appeared to be – Huge. Only three Lamb Chops, why an odd number? Marg must have helped herself to the bulk of what was the – Mixed Pakora. I was left with Aubergine, a Mushroom, and a lot of Chicken. The Tandoori Prawns also numbered – three. So why the extra £3.00? A Pound a Prawn? But this ignores the alternative Starter that could have been on the Platter. Strange pricing.

More Spiced Onions and Mango Chutney accompanied, Red Chilli Sauce and a Raita too. There was the sense that the Valentine’s Menu was indeed different from – The Norm.

Were these my first ever Tandoori Prawns? Tasty, and most certainly not part of the Ramadan Buffet which is possibly The Village at its best for – Big Nights. The Chicken in Spicy Batter was nothing to become excited about. Chicken Tikka has a – Special Charm – this Pakora was too plain for the Hector Palate. What about Fish Pakora? Mmmmm, not tonight.

Two Lamb Chops came my way. Succulent, well cooked, but only Warm. Akbar’s (Glasgow) and The Downsman (Crawley) know how to serve – Lamb Chops – sizzling on a griddle with a bed of Onions.

An Onion Ring and a piece of Chicken remained, Marg had had enough. I took the Onion Ring, the token piece of Chicken was left. Next time: forget the Chicken and double up on the Lamb Chops.

One of the many Young Waitresses present this evening came to clear away the plates. I asked for a break before The Mains. Twenty minutes. A Young Chap came over to check when we desired the next course – Twenty Minutes. Manager 2 verified our request. We had a chance to digest our Starters. I suspected at this point that our Mains were ready.

Another Chap came over @21.00, we had been granted our twenty minutes, Supper’s Ready.

I have not done the Butter Chicken justice, finger over the flash has led to discolouration. This is Marg’s Favourite Curry. How long before her comparison with Mother India’s Cafe (Glasgow) which is her yardstick? A Dish that Hector will never order, if Marg says it’s good, it is.

Butter Chicken

Far too Soupy for Hector, but then the – Signature Dish – for many years was (IMHO) the – Village Desi Kourma – which also has more Masala than I presently seek in a Curry.

Very Creamy – was Marg’s first comment. I couldn’t count the Meat given the abundance of Masala, but when Marg was left with four pieces I thought she would call it a day/night.

There’s a – Tanginess – to it – was her follow up. I take it this was a positive statement. I took a Soupçon of the Masala, – Tangy – indeed, and different from the Desi Kourma. Marg persevered, ate the lot, and Mother India’s Cafe was never mentioned.

The Rice portion was Modest, a far cry from The Village Vegetable Rice enjoyed over the last decade. Marg took only a couple of spoonfuls, I had none. She regretted not ordering her usual Chapatti when she took a piece of the Quartered Naan.

It must be years since I last had Naan at The Village, I was wondering why I ordered this. It was – Poor.

Served Quartered, why? … to fit in the basket. The basket does help retain the heat and therefore freshness. The first photo shows how – Peely Wally – this Naan was. It was Marg who turned the top slice over to reveal the Coriander.

The Naan was Soft and had a uniform thickness. It needed much longer in the Tandoor, no burnt blisters. Like Supermarket – was my note. At the end of the meal Marg’s comment was in harmony:

Like a bought one.

A Poor Naan, I ate just over a Quarter, but this is in part down to the Starters, and the sheer mass of the Lahori Ginger Karahi.

Lahori Ginger Karahi

I was gobsmacked when this was set before me. With less Masala, this was markedly different from the Lamb Karahi I have enjoyed at The Village over the years, this was a replica of that served a few metres along the street at the always reliable and understated – Karahi Palace. The Lamb on-the-bone, the most Minimal of Herb-rich Masala, the Oil collecting around the periphery of the Karahi, the Toppings of Green Chillies, Ginger and Coriander. This could only be an – Outstanding Curry, it was!

I know the Chefs at Karahi Palace, they have not been moonlighting. Has a Village Chef been out investigating the local competition? When Manager 2 came over to ask the customary question I had to put it to him – this is almost identical to a Karahi Palace – Lamb Karahi.

He responded with a discourse about the difference between – Restaurant Karahi – and Desi Karahi. Indeed, the latter is what I always seek, few venues serve – Authentic Desi Karahi, The Village does, Karahi Palace have it done to Perfection, Yadgar have – something else – something unique.

The Meat was plentiful, Soft yet Chewy. We were into double figures, for years I commented on – shrinking portions – at The Village, not tonight. Four Bones were set aside, one Sucky. The Spice was – Sharp, aided by the Chilli encounters, extra Ginger?

The endgame was a challenge. Having not accepted the Mains until we were ready, they had arrived – Warm – not piping hot as one prefers, and is guaranteed at the Karahi Palace. I was determined to finish this otherwise Excellent Karahi, my first Methi Blast in ages.

This Lahori Karahi will be never be forgotten, The Village have set themselves a new standard, albeit a duplicate.

Dessert – On the Sundae (sic) of Life

If I had room room for Dessert I would have more Curry– has always been Hector’s mantra. The Lunchtime Waitress informed us that they were out of fresh strawberries for the Sundae. I was not deterred – Dark Chocolate Strawberry Sundae – without Strawberries – it would be. Two Ice Cream courses in one meal, Hector always has room for Ice Cream.

Marg enjoys – Hot and Cold – together and so chose the Caramel Apple Pie served with Ice Cream, but was defeated tonight by the Caramel Topping.

What a Meal! I had cast aside any memory of the charge for the fixed – Valentine’s Menu. We have eaten – Italian – on this calendar date too often, a total rip-off.

I went up to pay Kassif who was manning the till at the new pay-point. A couple who were two tables behind me gave me a look of recognition as I passed them. People read this Blog?

The Bill

£49.85. This included the £3.00 for three King Prawns! Italian Cuisine next year no doubt, Marg paying hopefully.

The Aftermath

Kassif enquired about our enjoyment of the Meal. I feel I am well enough known at The Village to be critical without being insulting. I had to mention the similarity between the Lahori Ginger Karahi and that served for years along the road at the Karahi Palace. As good as, so it goes.

Knowing of my travels, Kassif made a big mistake and asked.

Bradford next week, Real Curry!

Actually, Glasgow’s finest have a wider array of Styles and Flavours, though – The Bradford Taste – remains legendary.

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Fuerteventura – Corralejo – Indian Tandoori Spices Corralejo – This is Curry!

Posted on February 10, 2018 by Hector

In the reverse of yesterday’s Curry Experience, Marg and Hector arrived at Indian Tandoori Spices Corralejo (Av. Ntra. Sra. del Carmen, 64, 35660 Corralejo, Fuerteventura, España) at 13.15, some fifteen minutes before the official opening time. We were welcomed in.

Mein Host, Kang, brought the Menu and took the Drinks order, two 500ml Bottles of Sparkling Water (€1.90). I worked my way through the Menu, the Standard Curry Dishes were represented, except for Fish Curry, though Fish Pakora (€4.00) was available. There were over twenty Prawn Curry Dishes on offer. One wonders if the Prawns were locally sourced or imported as the vast majority of Food is to this Desert Island. On reaching the Karahi section I was hooked. Two nights ago Marg had a rather impressive Lamb Karai at the nearby Bombay Masala, a comparison is therefore possible.

The photo on the Spices Menu did look – Red -, we’ll see.

Marg too was captivated by a photo of a Salad with Cheese, – a Greek Salad – is what she believed she was looking at. Kang came back to take the Order. Marg pointed to the – Greek Salad – which we were informed was the Mixed Salad (€5.50).

Capsicum was only spotted in the description of one Curry in the Chicken section, there was hope. I asked for the Lamb Karahi (€9.95) then set about my usual haggle. It was agreed that no Red or Green Peppers would be added to my Lamb Karahi. A Paratha (€3.00) would accompany. Tonight we were determined to have Paella, finally, so no Rice this Lunchtime.

Spices is located in the newer part of Corralejo next door to Seven Pints where we sampled the Bier and Atmosphere a couple of days ago. From our vantage point we could see all. The Bar had a full array of Drinks on offer. I estimated that Spices could easily seat sixty.

The next customers arrived at 13.40, I heard them ask for – Dry – and so my ears pricked up. It was Wine they were after. For a brief moment Hector thought he had found soulmates.

A Young Waiter brought two hot plates, Marg was having Salad. The Salad was nothing like what was expected, no Cheese. This is the photo of Marg before the Salad arrived and subsequently after the hiatus was sorted. The Waiter was summoned, a bowl of Feta-like Cheese was provided. Still Marg was not impressed, she set about chopping up what lay before her. There was no Dressing, Marg went to fetch some Oil, now she was content.

The Curry and Paratha arrived. The Paratha was in three bits and looked Peely Wally. I was not taken by this at all. The Lamb Karahi looked to be – spot on – but after yesterday’s major disappointment at Fazz’s, I was not getting my hopes up.

Topped with slices of Large Green Chillies, the Masala looked Rich, Tomato Seeds were visible. This was a decent Onion and Tomato based Masala, and it was in an acceptable Meat to Masala Ratio. I counted ten pieces of Lamb which had been cut quite Small, there was enough. If this was an evening meal I would recommend a Side of Vegetables.

I dipped a piece of Paratha into the peripheral Masala, oh no, here it goes again… Something similar to my Lamb Methi experience at Fazz’s was recurring, then it stopped. Hector’s Palate adjusted, and the anticipated Wonder that is a Quality Lamb Karahi came across.

Start again

I had by now realised that the Paratha was Flaky, it was Thin and so the layering was minimal. Still, it had a good taste, was a sensible size and would complement the Lamb Karahi perfectly. I would eat every bit which is a rarity. Marg even suggested I order another, one was enough.

Is it the Oil the Curry was prepared in? Having been exposed to Spanish Cuisine over the last few days, there’s a possibility that their cooking oil is markedly different from that used in the UK. Was this the source of the underlying taste which did not sit easily on the palate initially? The Spice in the Masala hit home, more Green Chillies were discovered deep in the Karahi, then Red Chillies emerged. Oh yes, this Lamb Karahi was oozing Quality.

The Lamb was suitably Tender and felt as if it was an integral part of the Curry, not a last minute add-in. The Spice Level was challenging at times when a Chilli was eaten, the three Red Chillies were removed, they had done their job of adding to the Overall Flavour. The Seasoning was at a good level, this Lamb Karahi had an Authentic Flavour, one I recognised, a Flavour I was totally at home with. This had to be have been cooked to a Punjabi Recipe.

The Young Chap came over, no longer in fear of Salad problems.

This is very good – I said, he departed, job done.

This Lamb Karahi just got better and better. The Flavours kept coming, I was not expecting to find a Curry of this Quality in a Spanish Holiday Resort off the West Coast of Africa, but then, why not?

I have no hesitation in recommending this Lamb Karahi, but please, do not let them put in the Capsicum, it should never be present in a Punjabi Karahi.

The Bill

€23.92 (£21.17) €1.57 had been added in at the end. Was this for the Cheese, or was it Tax?

The Aftermath

Mein Host came over to collect the cash, I went into Hector mode. I had to congratulate Spices on the Quality of their Curry. When I mentioned that the majority of Curry Houses in Glasgow are Punjabi, he announced that he was Punjabi. Well of course! And so a photo with Kang had to happen.

I spent the next half hour or so in a happy place. The so familiar taste in my mouth lingered.

And finally…

Hector and Marg’s last meal (at another venue) in Corralejo was a Mixta Paella, this was for two?

Indian Tandoori Spices Corralejo – Menu Extracts

Posted in Indian Tandoori Spices Corralejo | 1 Comment

Fuerteventura – Corralejo – Fazz’s Indian Restaurant

Posted on February 9, 2018 by Hector

One cannot help but spot Fazz’s Indian Restaurant (Calle Playa Chío, 32, 35660 Corralejo, Fuerteventura, España) in Corralejo. Fazz’s is located at the end of the pier, all must pass it at some point. Indeed, it was the first Curry House that Marg and I encountered on our initial wanderings three days ago. People have been dining here every time we have passed, it always seems to be open. So unsurprisingly, when I tried to enter at 12.30 today, it was closed. A sign in the window had a special Bier offer starting at Noon, maybe in the high season only. A Chap asked us to come back at 13.00.

We arrived back just on 13.00, another couple were already in situ, they would order what appeared to be a Thali, or Tapas given where we are.

There was a lot to choose from in the Menu, when I reached Lamb Methi (€11.95) that was it. Methi in España, a first? Chef’s Special Fried Rice (€3.50) would accompany, this had both Vegetables and Keema. Hector could not resist this.

Marg rarely has Curry at Lunchtime, today it would be Special Turka on Puree (€3.50). She asked for Mango Lassi, this was available. Hector stuck to the traditional Sparkling Water, a 500ml Bottle was provided.

I took care when ordering the Lamb Methi to establish that Fazz’s interpretation would have Masala with Methi and not be a mass of Green Leaves a la Green Curry. Assurance was given, the Dreaded Green Ballast would not appear either.

I took my camera for a walk whilst we waited. This is quite a spacious venue, seating around sixty. The corner location means that windows are on two and a half sides of the premises, it is bright, there is much to watch passing by. One might even spot the RHIB on which Marg and Hector felt – The End – was coming during our return from Isla de Lobos two days previously. Cowboys.

Warm plates preceded the arrival of our Order.

Special Turka on Puree

Keema with Potatoes – is what I had noted prior to its arrival based on the Menu description. The contents were otherwise:

Thin strips of Tikka Lamb with Potato – was Marg’s observation.

The Potato was good, it was a change, I’ve only ever had Prawn Puree.

The Tikka Lamb was a surprise.

The Mango Lassi definitely had Mango but was not as Thick as served at home, it was tasty.

Chef’s Special Fried Rice

The Keema was presented in Large Pink Blobs, Mince should not be served – Pink. The Vegetables included Potato, Green Beans and Cabbage. The latter is a strange ingredient to add to Rice, surely? Cabbage, how many times am I about to write – Cabbage?

There was more than enough Rice, Marg helped herself to the surplus.

Lamb Methi

This had the appearance of a Curry with genuine – Pedigree. Here was a Wonderful – Masala Mash – with Oil collecting around the periphery of the plate. The cooked Tomato Slice on top just added that something – Special. This was so different from what I had allowed myself to order last night at the nearby Bombay Masala.

I decanted enough Meat and Masala, arranging it carefully on top of the Special Rice. I counted the Meat and stopped at double figures. The Lamb was cut small, there was definitely enough. The juices were flowing on the Hector Palate, Anticipation was all.

wtf?

It does happen, Curry is taken and one wonders what on Earth is on the plate. This Curry had a Distinctive Flavour, what was it? Did I actually like it?

The Meat was chewy, not as Tender as one expects. The Spice Level was not demanding, acceptable, the Seasoning was decidedly – Under. There was a Flavour, what was it? The Methi, where is it? I searched through the Masala Mash whose consistency was Excellent. What was in it, what was missing? Was there Ginger and Garlic in here? I found a small speck of green, the Methi? I tasted this, Cabbage?

Had – Methi – been lost in translation? I have checked, it shouldn’t have been.

Marg took a Soupçon:

It’s Sweet, Fruity – she claimed. I was not getting that. Cabbage.

The Waiter came over to ask the customary question:

I like the Thick Masala – I responded, accentuating the positive.

I did not know what I was tasting, it was not unpleasant, just, but this was something I never wish to have again. As seen below, the Menu is extensive. Other Diners would hopefully have a better experience.

The Bill

€23.45 (£20.75) The two Drinks were €4.50.

The Aftermath

I went up to the counter to introduce myself and Curry-Heute. The Chap was impressed by the range of countries visited. Marg was amused as a I rhymed them off.

And so down to business. I had to ask what was in my Curry, I had tasted no Methi, had they put in Cabbage instead?

I was assured that there was no Cabbage, but there was, in the Rice. He listed Carrots and – Gavva/Gabba? I am no wiser. Ideas are welcome.

Having walked the length of the beaches at Corralejo we headed inland and found the remaining two Indian Restaurants by chance, almost next door to each other: Jaipur Indian Tandoori Restaurant and Namaste Indian Restaurant. The latter was flying both Scottish flags. If I had more days, my next Corralejo Curry would be at Namaste.

Posted in Fazz's Indian Restaurant | Comments Off

Fuerteventura – Corralejo – Bombay Masala – A Warm Welcome on a Cool Evening

Posted on February 8, 2018 by Hector

Unbelievably, Hector has been in Fuerteventura for three days and this is the first Curry. There has been no Paella yet either. Last night Ann ordered a Chicken in Mustard Sauce Tapas at Pinchacabra Tapas which was remarkable for its Capsicum content! The Dreaded Mush, this time Orange, tasting like Capsicums did back in the 1960s when I first encountered them. I must experience this again before we leave.

No Hector is not suffering from – Sunstroke – perhaps just withdrawal symptoms. Ian declared this evening to be – Curry Night – so as to avoid Indian Cuisine the night before they fly home. (?) Having come across Fazz’s Indian Restaurant and Indian Tandoori Spices Corralejo, plus Shivam Indian Restaurant way down at the southern end of the island at Gran Tarajal, there are plenty of venues to choose from.

Ian suggested Bombay Masala (Calle Jesús Machín Santana, L-9, 35660 Corralejo, Fuerteventura, España) which means I shall be having Lunch at two other Corralejo venues hopefully in the next couple of days.

Marg and Hector arrived first for our 20.00 rendezvous. The Pizza we had mid afternoon in Gran Tarajal precluded any thought of Starters, yes we ate this, between us. The Local Eurofizz – Dorada – was ordered, €2.95 for 0.4l. Marg stuck to the usual Sparkling Water, €1.50 for 500ml.

We had time to study the Menu before Ian and Ann arrived. There was a Fish Curry (€9.50) which I considered. Marg quickly announced that she would have the Lamb Karai (€11.50) so I became determined to order something different, from everyone else. Lamb Bhuna (€9.50) was now up for consideration, the Masala would be – Thicker – than in their Standard Curry according to the Menu.

On arrival, Drinks were sorted for Ian and Ann. A Bottle of Rioja (€16.90) was reportedly €5.00 less than they had paid for the same brand elsewhere earlier in the week. A Bottle of Still Water (€1.50) accompanied.

Ann selected the Fish Curry, whilst Ian opted for Chicken Bhuna (€8.50). They would share a Boiled Rice (€2.50) and a Peshwari Nan (€3.50). Ann then declared that a Vegetable Pakora (€3.95) would precede this, she also asked for some Mango Chutney. Hector was now down to – Choice #4 – Lamb Rogan Josh (€9.50). The description mentioned – Tomatoes – so not the Creamy interpretation that is breaking out across Europe. Having had enough – Bread – today, it had to be Rice for Hector: Vegetable Rice (€3.95). Marg stuck to her usual Chapatti Pan (€1.50).

That Bombay Masala is a – Family Business – would become apparent as the evening progressed. Father was in the kitchen, Mother came to take the Order, and the ever so charming Daughter brought the Food and Drinks. Was Mother then in the kitchen also having taken the Order?

Marg kicked things off by asking for – No Capsicum – in her Karai. The given description included this – Ballast – and also suggested it would not be the appalling – Stir Fry – with big blobs of Onion and Peppers. Mother duly noted the request, not a problem. I asked for no Capsicum in the Rogan Josh and was informed that none would have been there. The request was repeated for the Vegetable Rice, same response. For once, a Restaurant where the description of the Dishes matched the ingredients!

Daughter brought some Poppadoms and three Dips:

On the House – she said with a winning smile.

Hector was not in a hurry to sample these but when Ann pronounced the Spicy Onion to be – Delicious – I had to try them. Not only were they Spicy, unusually, they were also Well Seasoned.

The Pakora consisted of Two Patties, they appeared to have been freshly cooked, not the double frying that prevails in the UK. The Pakora was crammed with Vegetables, a Soupçon was accepted, again Well Seasoned and very Tasty. Chef knows how to Season his Creations – I noted in anticipation of what would follow.

Some of the Mango Chutney was used, more was asked for and supplied immediately.

Hot Plates

Daughter brought four very Hot Plates, for once I would be using mine.

The Breads

The Peshwari Naan was lightly fired and served in pieces. It was well received by those partaking, Ann described it as – Delicious – from the off. The Chapatti was on the small side, but fit for purpose. Marg would snaffle my surplus Rice to mop up her remaining Masala.

The Vegetable Rice turned out to be a good choice, especially to accompany the Rogan Josh. Featuring Green Beans, Peas and Carrots, this provided the required Diversity and complemented the – Meat and Masala – I would otherwise have faced. There was more than I needed. The Boiled Rice was a decent portion of Basmati and was shared accordingly.

Lamb Rogan Josh

The Masala looked even more – Red – under the Restaurant lights than it does in the photos. This was a typical Mainstream Curry, Meat and lots of Masala. Far too Soupy, but I have to accept that this was my choice, and Choice #4 at that.

The Blended Masala was – Well Seasoned – with a – Moderate – Spice Level. The given description said the Masala was made with Tomatoes and Onions. Were the Tomatoes the source of the – Redness? Tomato pieces were found at the base of the Karahi. Let us hope that no nasty Food Dye was used here.

Ten pieces of Meat were counted, they were suitably – Tender. This is the point where the Vegetables were most appreciated, adding – Diversity – to the overall texture. As for – Flavour – it was all one. There was nothing complex about this Curry. It was what it was, Pleasant, no more.

Chicken Bhuna

Served in a Thicker Masala with a definite brown hue, this looked much more appealing than the Rogan Josh. Topped with Fresh Coriander, the Diced Onion is clearly visible in the still Excessive Masala. Why so much Sauce?

OK – was Ian’s immediate reaction. He was not going to enthuse much more than this.

It has a very good taste – was as far as he went. He finished by stating that this was as he would expect in a Resort Restaurant. Fair enough, but one still hopes to discover a hidden gem.

Fish Curry

With a light sprinkling of Fresh Coriander on top of a Thinner Masala than the Bhuna, this too had a more appealing colour than the Rogan Josh.

Ann was eating but not getting very far, the Peshwari Naan was being devoured.

A good after-taste – was an early comment, followed by:

It’s really quite hot this, actually.

Ann was never going to finish her Fish Curry, pieces of Fish and Masala were gratefully accepted by Ian and Hector.

The Masala had a distinctly different flavour to the Rogan Josh as one would hope. This was a much more impressive Curry despite not having the same level of Seasoning. The White Fish was – Firm – perhaps more than I would normally expect. This could have been my second choice, I would have been content with this Curry.

Lamb Karai

Through the rising vapour, it was evident immediately that Marg had the best Curry on the table. The Masala was suitably Thick. The Meat to Masala Ratio was well judged.

It’s very Salty – was Marg’s immediate indicator. This kicked off a discussion around the table about the need for Curry to be – Well Seasoned. It was accepted that without Salt, there is no Curry. Marg has now described her last two Curry experiences as being – too Salty.

The Lamb was praised by Marg for being – Very Tender. A piece of Meat came in my direction, indeed it was. Two more pieces came when Marg was defeated by the Quantity. This was definitely a Quality Curry. The Lamb was much – Softer – than I had been served in the Rogan Josh. There was so much more Flavour in this Dish. The Meat was giving out Flavour, here was the synergy of well combined Meat and Masala.

There was one criticism. Marg left the Large Pieces of Onion which too often are a feature of Karahi. One can only imagine how Big the pieces of Capsicum would have been if they had not been withheld. There is no need for this – Ballast – in a Karahi.

Daughter offered us Liqueurs at the end of our meal. Ann accepted something she could not identify, Hector accepted Brandy. Thank you.

The Bill

€83.25 (£73.67) This included a Bier and a Bottle of Wine.

The Aftermath

I took the cash up to Daughter and gave the Calling Card and showed the Curry-Heute Website. This resulted in Mother and Father making an appearance. There was genuine interest in the array of countries I have visited, India always makes a difference. The family originate from Bombay as the name of the Restaurant suggests. Lovely people, we shall remember our first Curry in Fuerteventura.

The Menu

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Glasgow – Shezan Tandoori – 40 Years After

Posted on February 4, 2018 by Hector

Curry in Mt. Florida? Assuming the name has not altered in the last forty years, Shezan Tandoori (1096 Cathcart Rd, Mt. Florida, Glasgow G42 9XW) has occupied this locus for many decades. This was Hector’s Local Curry House between 1977 and 1980. I visited once, it was terrible. But what did Hector know of Curry back then? Akbar’s in Cochrane St., beside the City Chambers, served a Lamb Curry with the most distinctive Flavours that Hector had ever encountered, apart from the early days when Mother was experimenting with – Cumin.

What were Hector’s Curry Parameters in the 1970s?

The Company as was back then, flipped between here and the Noor Mahal in Shawlands where P.J. was but a lad, busy in the kitchen, doing the washing up. These were the days of Meat and Mushroom Bhuna Vindaloo. I still recall the first time I saw a Chap at the Noor Mahal eat a Curry without Rice, Chapattis? You must be joking.

Have you tried Lychees? – he asked.

Lychees, tinned of course, and Ice Cream, Wow!

That’s how Hector remained for years until Neil came up with – Rogan Josh, a Curry featuring Tomatoes, not the – Creamy – nonsense that prevails currently.

Having decided that in 2018 I will complete the coverage of Glasgow Curry Houses, Shezan Tandoori had to be revisited. The Mt. Florida coverage began a couple of years back when I reviewed the nearby Lassani Tandoori. The Taj (?) has closed since then, Shezan saw this one off, that was a surprise.

The online Menu for Shezan Tandoori impressed, here was a Menu with genuine – Diversity – not endless tweaks of the same Dish, as their nearest restaurant rivals – Alishan Tandoori – in Battlefield, may be accused of. The term – Desi – was a welcome sight, as was the availability of Lamb on-the-bone and the warning about extended waiting times for their – Home Made Karahi.

What could possibly go wrong?

Google Maps informed me that Shezan Tandoori is open daily from noon until late, I planned my usual Saturday mid afternoon Curry. Unfortunately, due to the broadcasting of some minority sport on TV, it was felt the State Bar may be stowed, an early kick off was deemed necessary for us all. And so Hector presented at Shezan Tandoori yesterday @13.00. Closed.

It was Marg, enjoying the start of her February Week Holiday, who suggested Curry-Heute. I phoned Shezan Tandoori last night to verify today’s opening time, 16.00. Perfect. Michael, who was present at this afternoon’s meeting of the – BBC – decided to accompany us, he has also signed up for – Yadgar #100 next month.

Some were waiting for Takeaways as we entered at 18.45, a Couple were the only people Dining In. The Waitress – Celine – brought the Menus. I had to ask about the opening times. Shezan Tandoori is only open on Friday Lunchtimes from 12.00 until 14.00. Celine said she would have to look into the misleading information on Google Maps. Was she – more than – the Waitress? With her name embroidered on her blouse, Celine was evidently not a newcomer to these premises. Little did I know at the start of the Meal how extensive our discourse would become.

I returned from – The Facilities– to be informed that three 330ml Bottles of Sparkling Water (£2.50) had been ordered, no Large Bottles available. Had I been present I would have accepted Tap Water. Who pays £7.50 for a Litre of Water? We would, apparently.

There were probably six Dishes I would consider worthy as being classed as a Hector Curry. I had previously read a review insisting that all should try Lamb Chops (£5.95) at Shezan. This disrupted Marg’s plan of sharing a Vegetable Pakora (£3.50). Michael was intrigued by Aubergine Pakora (£4.50). Three Starters it would be.

The given description of Karahi Gosht (£9.95) included everything I seek in a Karahi and no mention of the – Dreaded Ballast. Just in case, I enquired as to the inclusion of Capsicum. No Peppers – was noted. Michael decided to follow suit. Celine asked if he minded Peppers in his Karahi…so they would have sneaked in! Michael too asked for them to be withheld. Who puts Capsicum in a Karahi? Too many!

Marg took me by surprise: Lamb Dansac (£8.95). Marg does not read Curry-Heute, Dhansak has featured prominently in recent weeks with Lord Clive of Crawley almost ever-present. What put this in her mind? She stuck to her usual solitary Chapatti (£1.00). If I was going to fully appraise Shezan, then I had to have a Mince Paratha (£3.50). Michael chose the Vegetable Paratha (£2.50).

The Sparkling Water aside, one has to recognise that these prices are very competitive, particularly for the Parathas. Let me not be the person who suggests a price review.

I forgot to ask for – Lamb on-the-bone. Our Waitress never enquired about Spice Level. I forgot something else too, but then I always do.

We had plenty of time to take in the surroundings. Despite the – gushet – siting, the premises are smaller than I anticipated, I certainly had no memory of the interior. Twenty five could be sat in the main room at seven tables, though there was a small overflow at the far side of the Bar. A Bar, yes, this is a Restaurant-proper, tablecloths too. What was Hector doing here?

The – Lilac – lighting explains the strange colourisation of the photos. I cannot photograph a Menu with flash.

The Starters

Three Lamb Chops for six quid? – was my immediate reaction. There was an immediate re-evaluation as to the house prices.

A Tray with Dips was brought once the Chops and Pakora were on the table. There was something for everyone. No Tamarind, not a common feature of UK Dips, yet.

The Chops were served on a plate, not – Sizzling – on an iron platter. They were – Warm – rather than – Too Hot to Handle. The Chops were – well done – and so very Tasty. The Red Chilli Sauce was a good complement. The Salad on the plate was a standout, very Fresh Components. Is today a good day to extend my – Curry-Heute Campaign – to include – Lettuce – in the category of – Ballast?

Marg has six large pieces of Vegetable Pakora. Her intention was to share. She already knew what awaited. One piece came my way.

Fairly filling, enjoyed the Salad, and a good selection of Dips – was her verdict.

I too enjoyed my piece, and yes it was Larger than the norm.

Aubergine Pakora is something I associate more with German Curry Houses. It is not the Melange that is Vegetable Pakora but simply – Eggplant in a Spicy Batter. Again six good sized pieces were present. Michael dealt with this efficiently.

It wasn’t over-daunting – was his considered remark.

We hoped Chef would still be busy preparing the two Karahi Dishes, and so provide time for digestion. The Mains arrived in good time.

Keema Paratha

Served in eight slices it resembled a Pizza. I had forgotten to ask for my Bread to be served – Whole! It is so much better to tear off strips rather than have predetermined slices.

The Paratha was delightfully – Hot – in the way the Lamb Chops had not been. I peeled open a slice, the hoped for Brown Grains were present. I forgave the – slicing. Fresh Coriander was in the mix too. I made my first Dip into the Masala.

How long has Shezan Tandoori been under the present management?

This was a Paratha! As good as a Keema Paratha can be. One expects – Flakiness – to be lost in a stuffed Paratha, it was, however this was a Wondrous Paratha, the Seasoning! I could have eaten this Paratha on its own. I would encourage Marg to have a slice knowing I would never finish it. She too was impressed.

Michael’s Vegetable Paratha was at the same standard:

An excellent Paratha.

Karahi Gosht

Not huge – was among my first notes. On counting the Meat and reaching – ten – I appreciated that the Karahi was deeper than the norm, deceptive. The Lamb was giving out Flavour having already absorbed so much. The Meat and Masala tasted as if they belonged together.

The Lilac Light meant I could not see the basis of the Masala. Tomato pieces revealed themselves as I made progress. This was a suitably Thick and not Excessive Masala, approaching that which I continually seek. The Seasoning, ah the Seasoning. Some may have been overwhelmed, however, Hector always congratulates a Chef who is this brave. No Seasoning, no Flavour. Onion pieces were dug up from the base of the Karahi, this could have been accompanied by wedges of Capsicum, relief.

Whilst this Karahi Gosht most certainly had – Pedigree – it was not as – full on – Flavour-wise as my most favoured venues. Think back to yesterday at Ambala Deli Bar, for example. With – The Hector Tweaks – perhaps this might get there… Methi required.

Michael limited himself to – A very good Karahi.

We don’t need no – Tyros.

Lamb Dansac

Special Dansac – is what Marg picked up from the Menu. Visually I could not tell this apart from the Karahi, so perhaps the former had more Masala than required?

A bit Salty for me, but it’s not stopping me eating it – was Marg’s first take on her Dhansak.

Marg should be used to her husband’s cooking by now, and his Recipes.

The Pakora had set a self-fulfilling prophecy; it was a matter of how much Marg would manage. Half of the very Standard Chapatti was eaten. When she finally admitted defeat, Marg felt she had left quite a bit of the Meat, but the photographs would later reveal that she had mopped up quite a bit of the Masala. A – Doggy Bag – would be called for: the two remaining slices of Keema Paratha added.

Overall, a substantial Curry with a Lentil base, which I’m not used to. A tasty change.

Dhansak for Lunch

Three pieces of Lamb in a beautifully Thick, Lentil-rich Masala, were reheated for Monday Lunch. No more moisture was added, it turned out just fine. The first thing that struck was the Lamb – Tikka Lamb. Marg had not mentioned this, she now confirmed it. As much as we both enjoy Tikka Lamb, we eschew it in a Masala. Have Tikka Lamb as a Starter, in a Kebap even. Curry is surely a – Stew – after-all.

The Lentils impressed. I liked the – Extra Thickness – they gave. I could see me enjoying this with Tender Lamb. Why were we given Tikka Lamb when –Tender – was included on the Menu, or did Marg ask for – Special Dansac?

Meanwhile at Shezan…

Celine had observed the intense note-taking and photographing of everything that did not move. It was time to reveal why Hector was here this evening. The LG was set up with the Curry-Heute Website and the Calling Card handed over.

Celine immediatey recognised the Calling Card.

I’ve served you before, but not here, Victoria Road.

I assumed – Anarkali – but no, my second visit to Danny Singh’s Ghandi. Celine has been at Shezan for some eighteen months. This established the basis for the lengthy conversation which followed, during which time we thought we had better settle up.

The Bill

£55.30. The Food itself was great value.

The Aftermath

Chef was by now out of the kitchen. Celine took the LG with the photo of the – Beautifully – Dry Karahi Gosht – especially prepared for me at Danny Singh’s.

Can you make this? – she asked Chef?

Next time!

From somewhere appeared Mein Host. Introductions were made, start again. This was Hector in his element, there’s nothing better than a good chat after a Good Curry.

Mr. Singh has had Shezan Tandoori since 1982(?), so my displeasure forty years ago was not down to him. I congratulated him on the range of Dishes on the Menu. He is proud that they can provide – Authentic Desi Cuisine – making Shezan much more than a Mainstream Curry House.