Wick – Alisha’s Diner – Curry in Caithness

Posted on September 9, 2017 by Hector

Hector finds himself unexpectedly in Caithness this weekend, Marg is a regular visitor but has never had Curry, that oversight would be sorted today. With five sources of Curry in Wick, research suggested that Alisha’s Diner (15 Bridge St., Wick, Caithness KW1 4AJ) was a cut above the rest. The willingness to – tweak – the Menu to suit individual tastes was reported, this would suit The Hector.

We had spent the day touring the northern coastline of the land of my birth, the first, and more than likely the last time Hector has been this far north on the Scottish Mainland. Curry from a few kilometres north of here in Orkney has previously been reported. In Thurso, I found what must be the most Northerly Curry House in Mainland Britain, – Spice Tandoori. Spice Tandoori is a common name in these parts, presumably a Chain, with branches in Wick, Thurso, Ft. William and Elgin.

Before entering Alisha’s Diner, I went to check out the other Curry outlets. Bombay Spice is a few metres along the street from Alisha’s Diner, a Takeaway only. Bombay Express, another Takeaway is located minutes to the east with Caithness Balti House (a Bangladeshi Restaurant) and the ubiquitous Spice Tandoori metres from this. This was an amusing – Mini-Curry-Cluster.

Google Maps still shows a photo of Alisha’s Diner in its previous incarnation – Red Rose, now re-branded as a British and Indian Restaurant. Yes, Burgers and Pizza are available.

Marg and Hector entered Alisha’s Diner just after 17.30, The reception area was unmanned and Spartan, settees were laid out to accommodate Takeaway customers. From here one could still not see inside this Restaurant selling – British & Indian – Fayre. Opening the interior door revealed a simply laid out room reminiscent of a Garden Centre Cafe. Eh? Well, that’s what came to mind. I walked through the main room to a dimmer room at the rear where a young girl was sat at the table beside the kitchen door, she smiled. I would establish later that this was – Alisha.

I called out and was acknowledged by a Lady who emerged from the kitchen.

I hear you serve Good Curry here? I was basically establishing that I was not here for Burgers or Pizza. We chose our table in the main room and were provided with Menus, open at the Curry section.

Marg announced quickly that she fancied the Shahi Rogan (£8.90) – medium hot dish cooked with tomato and coriander – from the – House Specialities. When I pointed out that this would have Lamb Tikka, she became uncertain. We can ask for – Tender Lamb.

The Karahi – fairly hot dish cooked with onion pepper and tomato – tempted, despite the description.

With Lamb Tikka, Onions and Capsicum, this could well have turned out to be a Stir Fry as many venues resort to. I would take advice. My fallback would be either – rogan – or – bhuna – from the Classic Curries section, all Lamb Dishes are £7.50.

The pad was fetched, the Order was discussed. Tender Lamb in the House Specialities was not a problem, withholding Capsicum was also acceptable. The Lady pointed out that the Dishes would be cooked to order, they could therefore be flexible. How different was this from being served by – useless kids – who do not know the Menu, the Ingredients, and what is possible? I forgot to enquire about – Methi. Marg desired a Chapatti (£2.00), I was not paying this for a Chapatti. I didn’t fancy Rice this evening, and after the Garlic Naan served at Ambala (Glasgow) earlier this week, I knew nothing would compete. Bombay Potato (£3.50) spoke to me in the – Side Dishes – section of the Menu. A 1.5l of Sparkling Water completed the Order. No Poppadoms (50p), no Dips (50p).

During our wait, the next Diners entered. They ordered Butter Chicken and Chicken Korma, each to their own, and better than Burgers and/or Pizza. I was interested to establish to what extent Alisha’s Diner is a Curry House.

Lamb Karahi

Usually it is Marg who ends up with swathes of Onion in her Curry, tonight it was my turn. I had hoped that Chef would not compensate for being restricted re the – Capsicum Ballast – by overdosing on the Onion, to some extent he had. Still, I like Onions. As well as the Fresh Coriander Topping, I could see Herb cooked into the Masala Mash. There was no point decanting, I sampled the Karahi, I was impressed. A tad Under-seasoned, the Flavour still came through immediately. The Spice Level had never been discussed, this was pitched well.

I’m going to enjoy this – I remarked to Marg. A quick count revealed Tender Lamb in Double Figures. Green Cardamom was encountered, more than once. I would end up with small pile. Some Oil collected on the sides of the plates as is inevitable when a Masala is prepared this Thick. Far from Soup, and most certainly not a Stir Fry, this was a Worthy Karahi.

*

Bombay Potato

Topped with Coriander Leaves and Stems, the Potato was accompanied by some pieces of cooked Tomato. Shrouded in a Thick Masala Mash, this was a contender to be classified as a – Vegetable Curry. I would eat this, alternating with the Lamb Karahi. Splitting a Potato, I had enough to fill my spoon – Gosh! Wow! This was Magnificent. The Flavour from the Masala was – full on. I gave some to Marg: You must experience this... Why this hit the spot and would be the focus of all references to Alisha’s Diner later when reunited with the rest of The Company, was simple. The Seasoning. The Potatoes were well Seasoned, the Masala too. My initial eating tactic was adapted, the Bombay Potato was decanted to the plate containing the Lamb Karahi as I made progress. Good as the Lamb Karahi was on its own, this was a new dimension. Now I had the Perfect Combination, a – Most Interesting – Vegetable Side Dish made the meal. Had I ordered Rice or Bread, I would have missed this.

Shahi Rogan

Again the Lamb was served in a Thick Masala Mash. I was interested to establish of this was basically the same as I had with more Tomato and less Onion. I helped myself to a Soupçon, it was less intense than the Lamb Karahi / Bombay Potato mix.

Marg encountered her first Cardamom, she would only find a couple more.

About eight meat, which I could halve – she told me soon after starting. Has Marg been reading Curry-Heute?

Very tender Lamb, a good Tomato taste … with (the) other Vegetables, Onion and Coriander, to give it more taste.

*

*

*

The Chapatti appeared to turn Crispy, not the way we like them.

I had to ask. The Lady is Jenna, mother of Alisha. Chef, and Owner, Abdur never emerged from the kitchen during our visit. Open daily from 16.00, the business has been in operation for some eighteen months, and has already been nominated for Awards. Who wins awards? On giving the Calling Card, I admitted to be being shortlisted for – Curry Lover of The Year – on three occasions, Hector, never a Winner. I tried to show the Curry-Heute Website on my LG, but there was no EE signal inside. We had to let Jenna go, she had a busy restaurant to deal with by this time.

The main room was filling up. I saw the Chicken Korma and Butter Chicken being wheeled past. Oh dear. Classic Soupy Curry, Marg would have enjoyed these Dishes, not The Hector. A Bottle of Wine was being poured at another table by a new Diner. I did not establish if this venue operates a BYOB policy, but having seen no alcohol at any other table, this was my conclusion. A Tandoori Chef will be employed at Alisha’s Diner as of next week, I overheard.

The last table in the main room was occupied just as we were finishing. I heard one Chap mention – Bombay Potato – to his fellow diners, Also…

The Bill

£23.80. Not itemised, and so the price of the Sparkling Water remains unknown, as does the price of House Specialities with – Tender Lamb.  Whatever, still good value this evening.

The Aftermath

Before departure, I went outside to get a signal. Jenna was seeing to a Takeaway at Reception. I went through the Curry-Heute Website. Fish Curry was mentioned, whilst not on their Menu, it can be prepared if ordered in advance.  I mentioned Inverness and Orkney as being the closest I have ever been to Wick for Curry. Jenna knows the Orkney Chefs, including the one who served Hector the worst Curry enountered to date.

Five Sources of Curry in Wick, I doubt if the others would serve Curry of the Quality seen this evening. This is where The Locals sent me, thank you.

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Glasgow – Ambala Deli bar – Holger Czukay R.I.P.

Posted on September 6, 2017 by Hector

Holger Czukay (1938 – 2017)

Earlier this year we lost Jaki Liebezeit (CAN), this morning I learned that Holger Czukay (CAN) had also joined – The Immortals. I can take solace by having seen the remaining members in concert this year: Irmin Schmidt and Malcolm Mooney – The Can Project – (Barbican, London) and Damo Suzuki in my home town.

I last saw Holger Czukay in concert with his wife – U-She – in Köln @1999 when the core members of CAN performed, not together, but in their then current projects. March 12th 1997 is a date I have not forgotten, the last time I saw CAN – Live. This was at Strathclyde University, ironically the same day as I sat a Physics (not Quantum) Exam at Glasgow University. (Hector has degrees from both Universities, but hates to boast.) Having secured the autographs of Michael Karoli, Irmin Schmidt and Jaki Liebezeit two years previously, this completed the set.

Those who know the pioneering work of Holger Czukay both as a Musician and Studio Engineer will appreciate his genius. For those who have never heard of him, I suspect your favourite bands will cite Holger Czukay as an influence.

Curry-Heute

I note I was at Ambala Deli Bar (11 Forth St., Glasgow, Scotland, G41 2SP) when I saw Damo Suzuki earlier this year, it was coincidence that I had already decided that Ambala would be my venue for today’s Midweek Curry, Desi Karahi Gosht (£9.99) the intended Curry-Heute.

Arriving some time after 15.00, my preferred daily eating time, I was greeted by one of – The Chaps – in conference at the first table. I would be the – Lone Diner – once again. A new staff member was clearing up, and sorting the table layouts. My usual table was – Reserved – as was the adjacent one, I sat on the far side of the room, a different perspective. It was evident that I was not going to be served by this new guy, so up to the counter I went. The Menu does state that this is what one should do, I just never have, until today. The – Cousin – (of?) said he would come and take my order, he had been dealing with another customer on the phone.

The Order was given, – on-the-bone – and – above Medium Spice – clarified. A Garlic Nan (£2.75) would accompany.

I sat reading more tributes to Holger Czukay on a certain Social Medium, Bizarre as some of his material has been, I must buy his most recent album, it’s what one does. #1 in the UK Charts next week? I doubt it.

The new chap brought the Karahi, Cousin brought the Naan. He was keen to tell me how – Fresh – the Naan was. Why wouldn’t it be? The Naan was dripping wet, smothered in Garlic Butter with Herb, Krauter Butter? Beautifully Soft and Fluffy around the edges, this indeed was quite a Naan.

The Desi Karahi Gosht looked most inviting. A Mixture of Lamb Ribs and Lamb Chops were visible, smothered in a suitably Thick Masala. The Colour was – Strange. A Green-Yellow hue, reminiscent of the 1960s, this was markedly different from anything I have been served at Ambala.

The Oil was collecting towards the base of the Karahi, if one cannot cope with a Oily Curry, then this is not the Dish for you. KTC is the brand used here, I was told by Naveed in a previous visit.

Tearing a strip off the halved Naan, I dipped into the Masala. Garlic! Indeed, this is all I was going to taste for the next few mouthfuls. Excellent as the Naan was, I came to realise that it was dominating, to excess. The Hector Palate was struggling to discern other Flavours.

The Ginger Strips and Fresh Coriander Toppings added Diversity, still Garlic and little else. The Spice Level was not testing, the Seasoning was below what I hope for. Perhaps I have become too used to the Handi Gosht served on these premises? The Handi is quite Distinctive, however, this is how I found the Karahi Gosht too in my early visits to Ambala.

I ate on, celebrating the Lamb, ten pieces, more than enough. I recalled that Cousin had also asked me to verify the portion size at the time of ordering, I was only aware of the Handi being sold in different quantities. He came over to check all was well, would I need more Naan?

I will not finish this one – was the too obvious reply.

There may have been a sense of – Anticapointment – I was not getting the full  Ambala Flavour coming through from the Desi Karahi Gosht, however, the Naan was simply – Superb.

The Bill

£11.70. One can pay more than this for a Main Course alone, and receive less.

The Aftermath

I noted the new sign on the counter advertising Karahi Gosht by the Kilo and Half Kilo, and at attractive prices too. Previously, only the Handi was available – Large. This is a system I wish more venues would adopt.

In conversation with – Cousin – he informed me that business at Ambala is good.

And so to toast the memory of Holger…

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Glasgow – Karahi Palace – Another Karahi Palace Blissful Experience, a Perfect Curry.

Posted on September 2, 2017 by Hector

After the monthly trip to The Staggs (Musselburgh), Martin and Hector were the last men standing. A pleasant walk across the Clyde was savoured, High Pressure today, one of the rare dry days this – so called – summer, now technically in the past.

Karahi Palace (51 – 53 Nelson Street, Glasgow, G5 8DZ) as ever was the chosen venue, part of Das Ritual post Musselburgh. Ayaz, Mein Host, was there to greet, no sign of any other Chefs this evening and so the conclusion was that he served us and cooked.

Martin followed Hector’s lead: Karahi Gosht (£7.90) served on-the-bone, as are all Lamb Dishes at this venue, with Chapattis (70p) to accompany. I feared that this late on a Saturday during Eid al-Adha, they may have run out of Lamb, Ayaz confirmed all was well.

No Salad tonight, simply a Jug of Water to amuse us whilst our order was prepared. I took the Opperchancity to study the ready prepared Dishes, the Keema Mutter always looks tempting, but then one misses out on one of the Best Karahi Experiences  in the UK. I could eat here every day.  I have written this often.

With due sense of pride, Ayaz presented the Karahi, the Chapattis arrived just as I completed the photographing. I sense that for many visitors to this Blog the visual is all, though I did meet an FP last Sunday who quoted chapter and verse, he knew Curry-Heute as well as The Hector.

Garnished with the customary Fresh Coriander and Ginger Strips, the Meat was primarily Lamb Chops, the Best of Both Worlds. A Supreme Karahi, exquisitely prepared, enough Masala to classify it as – Curry – no more.

Too Hot To Handle

Once the Chapattis were cool enough to touch, in we went. Conversation approached – Nil, companionable silence, it’s a Chap thing.

The Chops were stripped bare, no knives or forks used here. Sucky Bones revealed themselves in the Mash, moments of Absolute Joy. The Spice Level was at the top end of the scale, yet no extra Green Chillies were spotted. The Seasoning was not an issue, well balanced, all the Flavours from the Masala coming across. This was another Karahi Palace Blissful Experience, a Perfect Curry. I must come and do – the half kilo – again one day.

Once we were replete, it was time to note a few words from Martin:

That was not bad, I thoroughly enjoyed it.

Hotter than last time we were here together, spicier, but thoroughly enjoyable.

This has to be it – I added.

Chefs from around the UK, Europe and beyond should visit this humble establishment. This is how to serve Karahi Gosht.

The Bill

£17.40 The Karahi Gosht was rounded up to £8.00, no problem given we primarily had Chops.

The Aftermath

Back out into the Autumn evening, farewell to Martin at Glasgow Central. September has always been my favourite month.

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Glasgow – The Village Curry House – Lunch with Mother

Posted on August 30, 2017 by Hector

I have been away, Mother’s cupboards must have been bare, it was time to restock. After a Lidl Shopping we headed along to The Village Curry House (119 West St., Tradeston, Glasgow G5 8BA). Arriving just after 14.00 it was evident that Lunchtime had been busy, most of the tables in the Lunch Area were either still occupied or required clearing. Lunchtime Doris wiped ours even though I thought it was ok.

The Two Course Lunch (£5.95) suits Mother, a plateful, a Portion fit for a Lady of her years, not a Hector Portion. Vegetable Pakora and Lamb Curry with Rice has gone down well on previous visits, why spoil a winning formula?

The Main Menu was provided for Hector, I had already decided upon Lamb Lahori Karahi (£7.95). Some may be appalled, Special Rice (£2.75) would accompany. Rice with Karahi?

I was asked what Vegetables I desired with my Rice.

Anything but Green Peppers, Capsicum, same for the Curry.

Lunchtime Doris was not aware of – Special Rice – on the Menu as she no doubt deals mostly with the Midday Menu.

Above Medium Spice – was asked for.

Desi style – was the reply. That would suit me.

The Pakora came quickly, Mother apologised for starting without me, she likes her food – hot. I reminded her that I was not having a Starter, but I did pinch one of her four pieces of Vegetable Pakora. Four, pieces, one more than last time. Good sized pieces too, Tasty. Mother halved each piece and was taking her time, alternating between the Raita and Spicy Dip.

Facing the open kitchen, I could see my Lamb Lahori Karahi was ready. I was glad when, rather than let it sit, it was brought to me right away. Tepid food has been a recurring theme when dining with numbers at The Village, one tends to do better dining alone, or as a couple.

The Meat was decanted first to cover the Rice, each piece counted. Eight decent sized pieces of the most Tender Lamb were then covered once more with the Thick Masala. The Toppings of Ginger Strips and Fresh Coriander were also restored. With Peas and Mushrooms making the Rice – Special – there was no holding back The Hector.

Yum, not Wow. Ginger hit the palate first. The appearance of the Blended Masala suggested a hint of Yoghurt.  The Spice Level was decidedly Medium, the Seasoning fine.  This was markedly different from the signature dish at The Village – Lamb Desi Kourma. The latter definitely packs more Flavour, whilst the Lahori Karahi was very pleasant, it just lacked that something – Extra.

The Quantity of the Rice was such that I was quickly running out of Masala. Whilst I generally prefer – Minimal Masala – today this was backfiring. Fortunately, whatever they add to the Rice at this venue makes the Rice much more than Plain Basmati. I still hanker after the Vegetable Rice served in bygone days.

I was nearly finished my Curry when Mother finally finished her three pieces of Pakora. Maybe I should have ordered the next size up? Mother’s Curry was brought moments after she had finished the Pakora, the Quantity impressed me, six pieces of Lamb, too much for Mother as it happened. I should have eaten more Pakora.

The Masala looked Thinner than that in the Lahori Karahi, I should hope that mine was way better.

This is lovely – exclaimed Mother as soon as she started. For once she was eating her Curry without Mango Chutney and so would taste the Curry as presented. With the Rice occupying half of the plate, there was enough to soak up the Masala. For a quick Lunch this was quite Satisfying and much better value than the Wrap at Babu’s a couple of weeks ago.

What do you do with all these photos? – asked Mother.

They go on my Blog.

She didn’t ask, still none the wiser.

The Bill

£16.40. Excellent Value!

The Aftermath

It’s Wednesday, midweek Bier Day.  The Faither is back out to play.

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Glasgow – Akbar’s – An Overdue Return, Extensive New Menu

Posted on August 26, 2017 by Hector

Hector’s choice of venue this evening was Akbar’s (573-581 Sauchiehall Street G3 7PQ), it has been a while, April 2016. The Company that night was Marg, Alan and Tracy, plus ca change. Alan and Tracy have been here since then, sneaky.

The table was booked for 20.00, after the football coverage finished at The State Bar, Alan insisted on a taxi to Akbar’s, high heels, not his. We were dropped off outside the Koh-i-Noor to save a lengthy deviation, we still had to do the walk of shame past – Mia Sugar & Spice. I’ll be back soon, then there’s the Punjabi Charing Cross. How’s Hari?

The Ladies entered first and joined the throng at the Bar, Imran, Mein Host, spotted Hector and came over to greet:

How are you, Mr. Hector?

He accompanied Alan and I to the Bar, Tracy had somehow disappeared. I had the LG open at the Blog entry where we did a deal over Cider. Before I had a chance to negotiate, Imran instructed the Barmaid:

The first drinks are on me.

He then handed me the new Drinks Menu featuring 500ml Bottles (£4.75) of Peacock Cider made by Aspall for Kingfisher, all was well. Tracy eventually ordered Heineken (£3.75) for a 330ml Bottle, Marg was on Soda & Lime.

We were halfway through our Complimentary Drinks, Alan was becoming impatient, or – Obstreperous – to quote him, when Imran summoned us to a window table.

Our Waiter for the evening – Michael – introduced himself and offered us Poppadoms, Hector was straight into action:

Are you giving or selling?

Alan announced that he now shares my indifference towards Poppadoms, Marg and Tracy were having none of this and ordered one (75p) each, the accompanying Pickle Tray cost £1.50.  Tracy does not like Lamb.  Tracy ordered Lamb Chops (£4.45) well fired, three Portions immediately, it was Marg who passed. In theory this should lessen the wait; we were about to take our time studying the New Menu. Prices may have increased by around 10% since my last visit sixteen months ago. The Lamb Chops here remain more affordable than many venues. Four Chops per Portion were anticipated.

Hector was always going to have Fish Karahi (£8.95). Marg had this on a previous visit, my sample impressed. She managed to have the – peppers – withheld that time, same for Hector please. Comparison with yesterday’s Fish Curry served at Viva Goa (Peterborough) would be inevitable. Sources of Quality Fish Curry in Glasgow are few, I may even attempt Rick Stein’s Favourite Fish Curry sometime in the next sixteen days, with one crucial addition – Methi.

Alan announced Karahi Gosht and Spinach (£8.95), with an addition of Methi.

It was at this point that the New Menu started to confuse. In the Desi/Apna section Tracy found Karahi Chicken or Gosht Palak (£8.45) and Karahi Chicken & Spinach (£8.95). OK, one of these may have been Tikka, but outwith this section is Chicken & Spinach Balti (£9.45). How can a Balti be more special than a Karahi? My favourite over many visits to Akbar’s has been the Roshan Lal (£10.45). It may be under – Chef’s Specialities – but is it more exotic than a Karahi? On another night I might have had Lamb on the Bone (£9.90) which has to better than any of the above, confused? Karahi Vegetable is £9.95, I give up.

Marg’s choice was a straightforward Karahi Keema & Aloo Mattar (£8.45). Three Chapattis (75p) and two Parathas (£2.50) would be the accompaniments. Alan was unsure about the Paratha, however, he must have seen me enjoying one here before, one of the few venues which serves them – Layered and Flaky – as Hector prefers. The third Chapatti was therefore insurance.

All Dishes were asked for – In the Asian Style – a requirement at Akbar’s to ensure one receives an authentic Bradford Curry, not Soup. I asked for Methi in my Karahi Fish, Michael had never heard of Methi, he must be new. Along with Salt, and sometimes Tamarind, one of the key ingredients in the Hector Curry Diaspora. Alan asked for Methi in his Karahi Gosht & Spinach which I thought might be overkill, his choice. As ever, I asked that no – Peppers – appear in my Curry, or anyone else’s. Michael did not think that Peppers were part of the Karahi Fish, the Menu says otherwise. He will learn.

The Poppadoms and Dips arrived followed almost immediately afterwards by the Lamb Chops.

As is the way at Akbar’s, a Chef accompanied our Waiter to the table, a Ceremony. The Portion still numbered four, not the largest Chops when comparing with the Magnificence that is The Downsman (Crawley), but Substantial. Marg felt an entitlement to one… but she had a Poppadom… The majority were well fired as asked, Tracy could only manage three so offered me one. I insisted Alan should have first refusal, but as he pointed out, he would then have had five! Hector once again had Four Chops, Hector was Happy.

*

Michael was on hand to bring more Drinks, so much for Sparkling Water tonight.

Two separate tables had Birthday Fireworks, indoor Fireworks. This is on the Menu. What isn’t? They even have two Chef’s Challenges. I note Venison has also been added. The Punjabi Charing Cross was probably the first Curry House in this locale to serve Venison Curry, I know, I suggested it.

Michael kept us up to date with the progress of The Mains. There was no hurry, we needed time to let the Chops digest.

As before, The Mains were brought in a flourish of activity. Everything was hotter than everything else, which is as it should be. The Paratha was too hot to handle, still I managed to tear off a piece for the ritual photo. For me this was a Perfect Paratha – Served Whole, Layered, Flaky and Glowing.

Alan found it to be too greasy for his liking, everything I liked about it, he didn’t. Naan for him next time. I have found that when served with an Oily Sheen, Parathas tend not to turn to Crisp before I have had my fill. No way could I eat an entire Paratha, one to share would have been enough. All were happy with the Chapattis.

Karahi Fish

Just how similar in appearance was this to Fish Karahi at Bradford’s Kashmir? Flavour too? After the first scoop the Hector memory files concurred, momentarily. The Fish had been stirred in and so was in Flakes, not whole. The Spice Level was – OK – with finely chopped Green Chillies in the Mash. Fresh Coriander was in there to, but no sign of Methi. The Seasoning was definitely below that expected of any Curry, never mind Fish. How was this possible? Yesterday’s simple Fish Curry served at Viva Goa (Peterborough) had more of an impact. Am I comparing like with like? That was a slab of Fish added to a Masala. Akbar’s was serving Karahi Fish, a Minimal Masala, a different style altogether. Still, I had hoped for so much more.

My search for the Ultimate Glasgow Fish Curry continues.

Karahi Gosht and Spinach

Dry, topped with Green Chillies, Fresh Coriander and a slice of Lemon, here was a Classic Bradford Curry. This had my preferred Minimal Masala with Spinach, not the mass of Green that is served as Palak at some venues. Alan was defeated by the Quantity, too much Bread? A Doggy Bag would be called for. Alan’s standards are high so he expects Perfection.

No Methi.

No other comments were recorded.

Karahi Keema & Aloo Mattar

This too was suitably – Dry – and the Portion appeared to be Huge. I do not recall ever ordering this Dish at Akbar’s, too many other temptations. Marg was impressed:

I enjoyed it. It was nearly too Spicy for me, but not quite because of the Potatoes. It suited the Chapatti, my texture.

Just like Mince and Tatties – said Tracy.

My favourite – replied Marg.

Indeed it is. Keema Mutter Aloo will never catch on in the UK. (emoticon understood)

Karahi Chicken Palak

Essentially Alan’s choice but in Chicken, the Masala was once again appropriate for a Bradford Curry. Tracy too would have to request a Doggy Bag. (Shouldn’t have had the Poppadom!)

Tracy gave a trilogy of statements, I’ll let the Reader decide:

Not Spicy enough.

Missing Seasoning.

I enjoyed it.

When Howard and I last dined here together, he found his food to be too Salty and too Spicy. Have they toned it down, or is it just a matter of different palates?

Imran had, as expected, come to ask the customary question.

No Methi – I hope was loud and clear.

Coffee – aka a waste of VDT!

Alan and Tracy ordered Espresso (£1.25), whilst Marg who planted the seed, ordered Caffe Latte (£2.50). Hector still had some Peacock.

I think we all had a good time, Alan may update us?

After Imran’s generous welcome we were well fed and well looked after.

The Bill

£86.15. It is not in the style of Curry-Heute to regularly show this, however…

The method of recording the Ordering on a Pad of some description may not give room for manoeuvre. No – Extra Methi – is evident, but what exactly is – Karahi MT & Spin? Surely not?

Asian Style £0.00.

No Peppers £0.00

The Potatoes were charged at an extra 50p in the Karahi Keema & Aloo Mattar, naughty.

The Bill would have been over £100.00 had our – Welcome – not been so liquid.

The Aftermath

Whilst my fellow diners enjoyed their – let’s stay awake all night juice, Hector found Imran working on the roster, an Opperchancity to show him the updated Curry-Heute Page on Akbar’s. It did need updating. He always asks why I visit Akbar’s  so sporadically. The answer is simple, I prefer to be in Bradford to eat Bradford Curry!

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Peterborough – Viva Goa – Fish Trumps Goat

Posted on August 25, 2017 by Hector

Hector has to return to Glasgow today, a seventeen day stint at home awaits, how to cope? Checking out of t’Travelodge at 11.45, I walked the fifty metres or so to the City Market. No wonder I did not see the Goat Curry yesterday, it is located immediately next stall to my intended venue for today – Viva Goa (Stall 110, City Market, Peterborough PE1 1QG). Yesterday, Craig and Yvonne were sitting outside Viva Goa, distracted, I did not see the – Naz – Stall which clearly has Goat Curry advertised.

Today I was promised Fish Curry which Craig described yesterday as being – Excellent. The Menu states this has a Tomato and Tamarind base, so hopefully would be significantly different from the Mutton Curry which was simply, just Curry.

Mein Host, Daniel, was happy to pose for yet another photo for Curry-Heute, just how obliging is he? Hopefully all will note the Blog entry for Viva Goa on the LG.

You’re a professional – remarked Daniel.

It completes the Link.

The Fish Curry was ordered with another can of Tango Apple,

The Bill

£6.00 for the lot.

Fifteen minutes – I was advised, I knew it would come in less than this. Spice Level was discussed, I asked for – Above Medium, and can I have more Salt. The lack of Seasoning in the Mutton Curry was my main criticism. Today I knew it would be served in a polystyrene container, I was ready for this.

Craig, Yvonne, Neil and Mags walked past whilst I waited. They knew I was here for Fish Curry, else I would have been sitting metres away at Naz, their turn next year. The Sun was beating down at Noon, I have not felt this since Greece, to say the Summer of 2017 has been – Crap – is Hector being polite. Seventeen more days until I can escape to the warmth of The Continent.

Once again, the Curry was served with Sliced Carrots, a piece of Broccoli and a Soupçon of Chilli Paste. The Masala did not appear to be different from that which accompanied the Mutton Curry, from the first fork-full – Wow! Fish Curry!

Good stuff – said a random passer by.

Topped with Onion today, I thought, until I tasted it. Can Hector not tell the differentiate between Cabbage and Onion? Cabbage-Heute, Cabbage-Gestern?

The Slab of White Fish was broken up with the fork and mixed through the Masala and Rice, I would have to ask what this – Masala Fish – actually was. The Flavour was – full on. Perhaps this was down to the Seasoning being Perfect, or was it simply the presence of the Fish? I have had some bland Fish Curry, this was the antithesis, Excellent – as Craig had stated. I could see traces of Stems, and Micro-leaves, Coriander. The Spice Level was sufficient before I spread the Chilli Paste, I should have let alone, it was better without. Once more the Broccoli and Carrots played the role of – Interesting Vegetables.

Daniel came out from behind his Stall to ask the customary question.

It’s night and day compared to yesterday, this is Wonderful, it’s difficult to get a good Fish Curry, Chefs are afraid the Fish will break up whilst it is cooked.

Daniel claimed that being from Goa where Fish Curry is abundant, he knows how to cook Fish.

Hector needs to spend a week in Goa. Marg, when?

The Fish – Tilapia, how often does Hector eat – Fresh Water – Fish?

… and where is the close-up of the Fish Curry?  You may well ask…

The Aftermath

I bade farewell:

See you next year.

That’s a long time – was the reply.

We could be mob handed, the early man will catch – The Fish Curry.

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Peterborough – Viva Goa – Street Food at the City Market

Posted on August 24, 2017 by Hector

Close t’Peterborough Travelodge lies the City Market, here one can purchase an array of Cuisine. Unsurprisingly, Hector spotted the Curry outlets. Goat Curry was seen written on a blackboard yesterday, no sign of it today. Instead, Craig and Yvonne were found sitting at the single table at Viva Goa (Stall 110, City Market, Peterborough PE1 1QG). Craig had just finished a Fish Curry and pronounced it to be  – Excellent.

Fish Curry? This was enough to tempt Hector.

Mein Host did not let me down gently –

Your friend had the last portion.

Mutton Curry (£6.00) it had to be, this included Rice and a choice of Drink from the fridge. The Calling Card was handed over immediately, this enabled the creation of the photo-documentary. The plastic tub containing the Mutton Curry had a Creamy looking Masala, this dissipated when the Portion was decanted to the pan for reheating. I mentioned the sign I had seen for Goat Curry yesterday. This was confirmed to be from another Market Stall. Goat Curry was served at Viva Goa once upon a time, however being on-the-bone had apparently put the Locals off.

I was sat with Craig whilst the remaining contents of the polystyrene container were assembled, Apple Tango was my choice of Drink.

Eating from polystyrene is not something I particularity enjoy, even a paper plate is far superior, it then looks more like a Meal. On opening the package I found Mutton Curry on Rice topped with shredded Cabbage and Sliced Carrot and Broccoli on the side. In the corner lay some Chilli Paste, the Spice Level could be adjusted accordingly. Mein Host had warned me not to eat this directly, Craig had not touched his he assured me.

The Standard Blended Masala had soaked into the Rice and so any sense of Excess was lost. A lack of Seasoning was my first taste observation, stirring the Chilli Paste into the Melange created a decent Spice Level. The accompanying Vegetables added a much appreciated Diversity, this was so much better than straight forward Curry and Rice.

For Brunch, this was a Perfect Quantity, there was enough Tender-Chewy Mutton to make a Meal. Far from being Outstanding, this was a Competent, Mainstream Curry.  Almost famous – is how the Menu describes it. As I have written often, this was Curry, what was not to like?

The Bill

£6.00. Paid in advance.

The Aftermath

Hopefully I’ll be here early enough tomorrow to try the Fish, unless I am distracted by a Goat.

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Peterborough – Punjab Balti & Pizza House = New Punjab Balti House

Posted on August 23, 2017 by Hector

Google Maps presently shows Punjab Balti & Pizza House (298 Lincoln Road, Millfield, Peterborough PE1 2UL) as – New Punjab Balti House, Hector Holmes would get to the bottom of this. After a long afternoon at the Peterborough Beer Festival which overspilled into the evening, Hector was the only person in The Company who sought Curry having sustained ourselves with Olives, Sun-dried Tomatoes and Pickled Chillies.

A £6.00 taxi took me up to Millfield. Where the Hackney Cab drive got this price remains a mystery, his meter was showing the clock rather than the price, and even that was wrong. The exterior of the venue remained as on my last visit two years ago. The Menu had the original name, a well known and reliable Curry Website was consulted, I approached the counter.

Is this you?

The Photo showed the counter area with a blurred Chap heading through the doors to the rear. This was he, Mein Host confirmed.

Why the new name?

That the premises had been redecorated had justified a rebranding, but nothing has changed otherwise. I pointed out that Lamb Balti Methi is still not on the Menu (only Chicken), this was not a problem. A Paratha (£1.70) would accompany. Spice Level was not discussed, I had been tested last night at the nearby Desi Restaurant. How many Chillies had I eaten this afternoon? I was advised that the wait would be fifteen to twenty minutes.

Punjab Balti House opens at 17.00 daily, seating twenty four, it is primarily a Takeaway. A door which is not signed does lead to a toilet. I had checked with the mature gentleman who was sitting opposite the counter that I was correct to head through this door.

I remember you! – he exclaimed. I suppose not everyone comes in, sits down and photographs everything. I showed him the photo I had of Chaps sitting at the same table on my first visit, of course he knew them. I was permitted to update my records of those who come here – to sit.

He is the cousin of Mein Host whom I’m told is the owner, the business has been in operation here for eleven years. In time, the two Chaps left leaving Hector as the sole customer.

The phone rang constantly, a Chap emerged from the kitchen and was given a car key, they deliver.

I had time to study the Menu further. Eight Lamb Chops for £8.00. No wonder I had these on both visits in 2015. 1kg Lamb on-the-bone with 8 Roti, £22.00. Once again I noted how affordable Pizza is, why do the Big Chains charge so much?

Served whole, the Paratha dwarfed the Balti, almost comically. This was an Echtes Paratha, the Flakiness and Layering were most evident, so unlike what I have been served in the last few weeks, different Flour?

The Lamb Methi Balti was as expected, Small-cut Lamb in a Rich Masala. This is why I came back to Peterborough. So Wonderful in 2015, I compared it favourably with Bradford Curry. The Oil was already collecting around the rim of the receptacle, time to dip.

Do you want a fork and knife? – asked Mein Host.

No, the spoon will do.

The Methi gave off Great Flavour immediately, this was going to be – Fun. The Masala was Excellent and in no way Excessive, there was a lot of Meat in this Balti. The Lamb was sensationally Tender, so Soft, yet in no way – Pulp. The Seasoning was exactly how it should be, the Spice was more forgiving than what I have permitted myself to endure in the last twenty four hours. I have great admiration for Chefs who can achieve this Level of Perfection. Did I detect a hint of Yoghurt in the Masala? This Curry had – it.

In time, I had to abandon the Paratha, enough for two, and concentrate on ensuring I would finish the Balti. Mein Host chatted momentarily as I ate. I established that he is a Chef in his own right, I was left to speculate how much of what is served is his creation. I could not conceive of a visit to Peterborough without a Curry at this venue.

The Bill

£8.50. The Lamb Methi Balti was therefore £6.80.

The Aftermath

The photo of Mein Host was secured, my departure was less of the fond farewell I had hoped for due to the arrival of a Couple who were the worse for wear. Fancy presenting at a Curry House in this state?

Google Maps assured me it was an eighteen minute walk from Millfield back to t’Traveledoge, or fifteen at a Hector Pace. I have spent more on Taxis in the last two days getting to/from Millfield than on Curry, time for a walk.

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Peterborough – Desi Restaurant – More Authentic Curry in Peterborough

Posted on August 22, 2017 by Hector

Hector is spending three nights in Peterborough. This afternoon saw open doors at the Oakham Brewery where some fine hospitality was enjoyed. Thereafter, half of The Company went to t’Travelodge and stayed in, Dr. Stan and Mags went Oriental, this left Hector to his own devices. They did request a September visit to Yadgar (Glasgow), who else will join us?

The Punjab Balti & Pizza House is a venue I have been looking forward to returning to, the highlight by far of my last visit to Peterborough two years ago. This venue may have changed hands since then, a fact that would not be ascertained this evening, another venue in the same area near the Bus Station caught my eye – Desi Restaurant (298 Lincoln Road, Millfield, Peterborough, PE1 2ND England).

Entering @22.00, a couple of Chaps were finishing, how I wish it was acceptable to take photos of other people’s meal in passing… I approached the counter and announced my requirements to Mein Host for the evening, he suggested the Lamb Balti (£6.00). He admitted a Paratha (£1.70) would come out – Crispy – and so a Keema Nan (£2.10) was agreed. I asked for – Spicy – not – Silly.

The Facilities are upstairs, so up I went, camera in hand. There is another room to complement the main seating area (twenty eight ) at street level. The settee amused, the queue for the toilet? The Desi Restaurant is exactly the type of premises that Curry-Heute seeks out, cheap’n’cheerful, nothing pretentious here, just hopefully Curry which lives up to the name of the Restaurant.

If it’s not too late, can Extra Methi be added to my Balti?

I was assured that there would be plenty of Methi in my Balti, encouraging. I once again forgot to ask for my Naan to be served – whole.     Mad Cow – as Denny Crane said oft.

I sat facing Mein Host at the first table, hoping he would engage, success. The Calling Card was given early, I thought he may as well know that I was a serious Curry Eater, not just a passing, whatever. He worked in Cumbernauld once upon a time and so knew something about the Glasgow Curry Scene. Sadly he could not remember the names of his preferred Southside Venues, he did mention Akbar’s where I am due to dine this Saturday.

The Menu stated that 15” Pizza was available at £9.00, sensible. Then I spotted Lamb Handi (£18.00) sold by the Kilo with two hours notice. This is very good value, especially compared to Fat Boy’s Joint (Crawley) whom I feel do not have a realistic pricing scheme.

Lamb Methi Balti

The Balti Lamb did not appear to be huge, how deceptive these receptacles can be. Staring up at me were slices of – Green, surely not? These were Large Green Chillies, Wonderful! The Masala appeared a bit – Wet – on the periphery, but Herb-rich. This Curry looked just the job.

The Naan was swerved Quartered, why? I split a slice open to reveal sporadic Keema. Another slice was jammed full, better. With no sign of – Pink – this was identical in size and texture to that enjoyed at The Downsman (Crawley) last week. This would do nicely. With a Coriander Topping, this was a very good Keema Naan, it stayed Soft throughout the Meal.

A Salad and Raita were also presented with the Lamb Balti and Naan. I was not too bothered about the Salad but poured over some mysterious looking Raita. What was this? I had to ask. This Raita was – Pomegranate – based, easily the Best I have ever encountered. I would eat the pieces of Salad to add diversity to the Meal, the cooling effect of the Salad/Raita would only accelerate the sense of Spice from the Balti, not clever.

Mein Host told me that the peripheral wetness was due to the Methi, first time I’ve heard this. Fortunately, there was evaporation, a very good Masala Mash emerged.

The Seasoning was sufficient, the Spice hit hard, Hector’s tongue began to tingle and would continue to do so. Some may have found this to be – too Spicy – it was within acceptable parameters. I coped, because I can.

The Meat was cut relatively – Small – and there was plenty of it. The extra Mince from the Naan added to the – solid content. The Masala appeared to be Tomato-rich, perhaps Tomato-based only? The Methi kicked in, this Curry was well above the Mainstream, the Spice Level may have reduced the chance of reaching – Wow! Still, there was little reason not to enjoy this Lamb Balti.

The Bill

£8.60. 50p for the Salad and Raita then?

The Aftermath

Mein Host arranged a taxi and even came to the door twice to identify it. Why did the taxi driver stop fifty metres away at another venue?

Overall, this was a very pleasant experience, I would have no hesitation about returning here, Lamb Handi…..

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Glasgow – Yadgar Kebab House – Blog #96 @ Yadgar

Posted on August 20, 2017 by Hector

Lord Clive of Crawley has been appearing in this Blog regularly of late, it was therefore fitting that he chose today’s venue.

I haven’t been to Yadgar recently – he announced on Friday night.

Shkoor, Mein Host at Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP) was contacted in the usual manner.

Please feed three on Sunday at 14.15.

Howard was included as a ritual session of the BBC would follow on at the Allison Arms around 16.00. Last night Marg was added to the list of – Diners – but would order her Main Course today, it was unlikely she would enjoy what would be waiting for – The Chaps.

Howard was super-punctual, Marg drove Clive and Hector to Glasgow’s Southside where – The Very Best Curry of Glasgow – is to be found. Curryspondent Archie tells me he was here last night and enjoyed Karahi Gosht (without Bones), Hector had arranged the ultimate Karahi Gosht on-the-bone, it makes a huge difference.

Omar assured me that Naveed is finally back from vacation, however, today was his day off. Omar has grown in confidence since his early days, out he came with notepad to record the – Extras. He asked if we required straight forward Karahi Gosht or alternatives e.g. Achari Gosht. It was my call, – The Hector – chose – The Traditional. I asked what was available for Marg in Lamb (without). Bhuna Lamb was agreed upon, Chapattis for all.

Omar mentioned – Fish – we were sure that he was offering alternative Starters, less than two days notice is hardly sufficient to secure the famed – Scottish Haddock – that has been a feature of – being fed – at Yadgar for some years. Vegetable Pakora was agreed upon, Marg likes Pakora. And so Omar the Conveyor sprung into action. Note, at Yadgar I rarely quote the price of individual items, when we are here – To Be Fed – the flat rate has been fixed at £15.00 per head. The Yadgar dedicated page has the Menu and all the prices. I may be shooting myself in the foot by highlighting price increases at other venues over the years (c.f. yesterday at Babu).

A Pile of Poppadoms and a couple of Dips accompanied the Water and Mango Rubicon, still no Sparkling Water after all these years. With the Impressive Salad, Mango Chutney and Spiced Onions we were set. Omar then arrived with a plateful of Salmon!

Sitting with my back to the room I did not see the – Man with no Name – accompany Omar with a plate of Pakora.

We don’t need the Pakora – was my reaction to Omar, then I saw the Pakora. Oh well…

This was quite a spread, Marg was already declaring that she would not need a Main Course after this. Clive confirmed that we still had – Curry – to come. So it goes.

Poppadoms, to me, now feel out of place when one has this to get through. The Salmon was separated from the individual pieces of aluminium foil and distributed. Is there a Fish more filling than Salmon? Marg led me to believe she would have a half, no way, all four pieces disappeared. Delicately Spiced, Rich in Flavour, then topped with the Yadgar – Hot Red Sauce, Mmmmm. This Sauce is Spicy and served – Hot. Add to this, the Black Olives and Spiced Onions. Whatever was in the Hot Sauce even made the Lettuce edible – remarked Clive. (Hector has never worked out the point of Lettuce.)

I mentioned to Marg that – The Man with no Name – has been serving me for years. Happy to stay in the background, but occasionally forced into the limelight as in today, I had to ask. Shafiq! Now we know.

As Shafiq cleared the table, I asked for a twenty minute break before the Mains, they have been known to arrive immediately. That should take us to 15.10, time to digest. More Mango Rubicon.

Some Suits entered and were served. This distraction gave us an extra few minutes. Here we go again.

Karahi Gosht

Certain Karahi Dishes at Yadgar can only be ordered by the Kilo (c.f. Menu), technically half Kilos are not served, but we were Three Chaps, we were catered for. Let your eyes gaze upon the Wonder that is Karahi Gosht a la Yadgar.

Marg’s Boneless Bhuna Lamb appeared to have the same Tomato-based Masala as the Karahi Gosht, but Redder. Masala without Onions, I have tried, a skill I may never master. Three of the four Chapattis were accompanied by yet another plate of Salad, we’re not finished. A bowl of Yoghurt and a Daal which at first glimpse I thought might be – Makhani – were further Bonuses. This Daal was – something different – Clive loves his Lentils, Serendipity.

Clive helped himself which momentarily felt out of place, Ladies first. Marg had her own Curry. I took what might approach a – Standard Portion – in a Mainstream Restaurant, then Howard. The Karahi still looked untouched. I already knew I was staring at defeat.

Hector’s perception is that we do not do – this – often, despite the volume of Curry consumed overall. Such is the Richness of the Karahi Gosht served here it has to be kept – Special. This is Blog #96 for Yadgar, even with four months of this year left I doubt if I’ll make it to one hundred in 2017. Curry-Heute will be back in Europe next month, some Old Favourites will have to be visited.

I can taste Lamb – was my opening remark. Not much was being said around the table. The Chaps had Bones to negotiate, this requires focus, care.

The Spice Level was – Brave. Any more and it would have been over the edge, this was a Spicy Curry, yet in no way to the detriment of the Flavour. The Distinctive – Taste – that is Yadgar came through, from where this originates remains a mystery. With the arrival of the fourth Chapatti we all knew what we had signed up for.

I still have eight pieces of Lamb – said Marg around the time when I was helping myself to Batch #2. The Daal added a Dry, Musky alternative Flavour, then back to the Gosht. Tender to Chewy was how I would describe today’s Meat. In no way could this be wolfed down. Hector – The Curry Coach – kept inviting Howard and Clive to have more, still the contents of the Karahi looked intimidating.  Marg had a dip, not for her, too Spicy.

Shafiq and Omar both came over to ask if they could do more. What more could they possibly do?

Shafiq was particularly interested in the Karahi Gosht. He told us that the Main Chef (Arshad) was off today, this was his own work.

You know what you’re doing – was my sincere response.

Lamb Bhuna

Meanwhile across the table, Marg was making headway.

I like this.

The Tomatoes are making it sweet and there’s a kick to it.

A famous TV Chef always remarks that Tomatoes have the opposite effect, Interesting.

I dipped a piece of Chapatti into the Masala. The Bones make all the difference, especially the – Sucky Bones – of which Howard and Clive had amassed a pile. I had fewer.

Eventually the camera was brought out to record what I believed would become the Doggy Bag. No sooner had than I done this when Howard found space for just one more…

Mr. Anwar Sr. approached just as we were finishing. He is always happy to see us enjoy his Fayre. Time for some quotes:

Clive – Marvellous, not the standard Sunday Lunch. The Lamb was very tender, I always like Lentils.

Howard – Stunning Curry, two things stood out.

The Flavour of the Lamb which was superb.

The spice level which was the top end of my range but absolutely excellent.

The other dishes were very good as well, especially the Salmon. Thanks as ever for the hospitality.

(I thought he said – two things…)

The Bill

£60.00. The Flat Rate. Where else can one be entertained with this Quality and Quantity?

The Aftermath

Our conversation continued with Mr. Anwar who was intent on providing Dessert, he is definitely the Father of Shkoor. Why spoil the Wonderful Flavours we had just enjoyed by changing the taste on the palate to – Sweet?

Amazing Food, one simply could not, and should not, eat this too often.  Dessert was gracefully declined.

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