Today is the day, Hector and Marg let loose on an array of – Desi Style – creations courtesy of The Village Curry House (119 West St., Tradeston, Glasgow G5 8BA). The booking was for 22.00, knowing the system, we arrived twenty minutes early. It is better to book, The Village may seat hundreds, tonight most tables were occupied. At the weekend, the place will be stowed.
The Head Waiter greeted me by name at the door – Mr. Hector! Irram, daughter of Mein Host, had made the booking on my behalf, so it goes.
Chaps at the table behind me were finishing their meals, one of only two tables with people eating already. The rest of us sat, bare tables, waiting for – the off. The sun set at 21.55, bring on The Starters.
One could easily overdose on Starters such is the available choice. I accompanied Marg who would not mind this occurring, her preference. Waiting in the queue, we watched The Mains being assembled, no Kofta Anda or Daal Makhani this evening. They do rotate the Dishes, so it is always worth a return visit.
The Salads were walked past, Mr Baig was at his customary post, serving the more Interesting Vegetable Starters, Kassif and Colleague manned the Meat. There was Pizza also.. always – The Pizza.
Where’s your movie camera? asked Mr. Baig.
My plate was far from overflowing, Spiced Onion, a Chicken Tikka Drumstick, Chapli Kebap and Shami Kebap. Kassif tried to tempt me to have more:
I know what is coming later, this is quite enough – I assured him.
Marg’s Starters
Back at the table, Marg arrived with a full plate. Samosa, Chapli Kebap, Chicken Tikka (Boneless), Aubergine Fritter, and – a Sausage in Batter. (?) This was Marg’s first Chapli Kebap, it will not be her last. She insisted I try some of her Tikka, Tasty, Spicy.
Hector’s Starters
The Spiced Onion on my plate was Dark and Rich, I know someone who would have eaten a plate of this. The Chapli Kebap was impressive, the Shami, even more. Why did I take the Chicken? I should have known better, the only – Bland – item on my plate.
Our Bottle of Sparkling Water was chilled courtesy of a pint glass full of ice, sensible Waitressing. There had to be a gap before The Mains. Many were still queueing for Starters, I checked all was well and led Marg up to the line of Tureens. The Hector Strategy – no Rice, no Bread, maximise the Meat and less filling Veg.
Lamb Pilao Chicken Biryani
Haleem Nehari
For the purposes of a complete record, all Dishes were recorded, I basically walked past the first four. Lamb Pilao and Chicken Biryani, both on-the-bone, were followed by the two Desi Dishes I have learned to avoid – Haleem – and Nehari – they do nothing for me. Paaye was up next. In the past I have ignored this, then realised this would be the Best Opperchancity to sample this most Traditional of Dishes. I took one Trotter with Minimal Masala. Daal Mash, I can take in small doses, laters. Pakora Karri is only served in the Curry Cafes in Glasgow not the Mainstream Restaurants. I find it makes the Pakora lose it Crispness, though I did suggest to Marg that she might try some. At this point I should point out that the Meat Curry Dishes all appear to be – Soup. Those who wish plenty of Masala could help themselves, those who prefer – Minimal – would no doubt follow Hector’s lead, sieve out the Meat, leave the Masala.
Paaye Daal Mash
Pakora Karri Aloo Methi
Chilli Chicken Lamb Bhoona
Chicken Kirahi Lamb Kirahi
The Aloo Methi was as – Dry – as I would wish any Dish. I have never seen so much – Herb – on Potato, expectations were high. The Chilli Chicken looked out of place, walk on by. Lamb Bhoona, this was more like it. Still, it was presented in a Mass of Masala, notionally a – Drier Curry – the Masala did look – Rich, the – Herb Topping – so inviting. Chicken Kirahi and Lamb Kirahi, both on-the-bone completed the array. I had enough on my plate, I would wait until Round 2 for the Lamb Kirahi. Oh, Naan was at the end, Marg took a piece.
Aloo Methi – Paaye – Lamb Bhuna
The Trotters required – fingers – to eat. Fatty, Minimal Meat, the Food of – Poverty – or a – Delicacy – depending on one’s point of view. The Masala was familiar, Earthy, as one would receive in a Karahi. Tick the box, no need to have this again. The Aloo Methi had Stems present. If these were Fenugreek Stems then this is in the face of all I have been taught – use the leaves, not the stems. I suspect Coriander was in here too, Marg announced a huge Coriander hit, it was either from here or what would be decidedly – The Dish of The Day – the Lamb Bhoona.
The Lamb Bhoona was like stepping back in time, some forty years or more to the time when – Meat and Mushroom Bhuna Vindaloo – was my Standard Curry. So much Flavour, achieved through Clever Seasoning. This, if ever it needed proving, showed that getting the Seasoning right is all. The Spice Level was set to – Buffet. One can never expect a Seriously Spiced Dish to be set before the Masses. Four Pieces of Tender Lamb, only four. The Masala was Wonderful, there was an instant – Wow – when I squared up to this Bhuna. Rice would have been the Perfect accompaniment for this Curry on any other day.
Pakora Karri – Aloo Methi – Lamb Kirahi – Lamb Bhoona – Naan
Twenty years ago, this Lady ate Chicken Korma, this array of Dishes would never have been contemplated. The Pakora Karri passed without comment. The – Coriander Blast – occupied Marg, was it from the Aloo Methi or the Lamb Bhoona? Wherever, this made her Selection viable. Marg was also impressed by the Quality of the Lamb.
Seconds Out, Round 2
Some were still queuing for Starters which were by now greatly diminished. The majority were interested in the Mains. Last year I took a photo of a Chap in front of me who chose everything I would not. Even The Hector was not going to simply take a plate of Meat. The Daal Mash had to be sampled, I took enough to provide Diversity. The Lamb Kirahi, my Everyday Curry, was the target, the Dish which impressed most last year. I could not pass the Lamb Bhoona, taking the same as before. The Kirahi was on-the-bone, the Masala way to Excess, again, sieving was required. Still, no Bread, no Rice.
Daal Mash – Lamb Bhoona – Lamb Kirahi
Daal Makhani is by far my Favourite Daal, this came close. By far the best Plain Daal I have ever encountered. Again this was down to the Seasoning bringing out a Full Blend of Flavours. Even last year in India, I did not find a Daal this good. Is this available on the Standard Menu?
The Lamb Kirahi was on Large Bones, again – fingers. Beautifully Tender Meat, the underlying Flavour was so familiar, Earthy. The Masala was visibly Thinner than the Bhoona and totally different in Taste. On any other day I could have sat and eaten a half kilo of this and been totally content. Tonight, I had been taken back to my roots, the Lamb Bhoona was that good.
There’s more…
Marg went off to investigate the Desserts. Whilst a variety of Ice Creams were on display, only Vanilla was being served as part of the Buffet. Vanilla is what Marg was after. Two Sweeties accompanied, Marg likes to end on a Sweet Note.
How much did all this cost? A two tier price system has been operation at The Village for the last two years: Monday – Thursday – £11.95. Friday – Sunday – £12.95, though the record shows I may have been charged only £10.95 last year.
The Bill
£26.85. Given the cost of the Large Bottle of Sparkling Water, the Buffet cost us £11.95 each, I think.
The Aftermath
Kassif was manning the till. I had to tell him that the Lamb Bhuna was my Highlight, taking me back to my formative years. Mr. Baig approached, again I congratulated him on the Desi Buffet. He replied with an interesting comment.
We need a full review.
But you know I write up every Curry I eat.
He meant from the Press. The Herald are long overdue a return to The Village. Perhaps they should sample the Ramadan Buffet?
Update
And it came to pass that Ron Mackenna of – The Herald – took The Hector up on his suggestion of a visit…the article in full is here.
It is the day to take The Mother of Hector for a Lidl Shopping. As ever, Curry-Heute follows. The rain has fallen non-stop since last night, I had to find a parking place as near as possible to a Curry House, 
Mr. Baig, Mein Host, passed by and told me I should be coming at night. I informed him I am booked in for Thursday, thank you, Irram. He brought the Vegetable Pakora over himself, three pieces, with a Modest Salad. Mother munched on the Salad Bits, Hector dipped, then devoured, the Spicy Pakora, a Soupçon.
The Waitress brought The Mains. The Lamb Curry came with the Rice already on the plate, half and half: a Standard Blended Masala with four Decent-sized pieces of Meat. Mother needed to cut each of these, so not a bad portion for the price.
It’s delicious! – was an early remark by Mother. For once I did not sample the Masala, I trusted it would have the distinctive – 
The Masala in the Tawa was a game of two halves. The Thick Yoghurt-rich mass shrouded the Meat. Meanwhile a Thinner Oily residue had collected at the base of the Karahi. The Lamb was in double figures, a 
The plate of Mushroom Rice was a Sensible Portion, there would be no Wastage here. Surely Chefs must know how much Rice the normal customer can eat? Why charge an individual £4.00 for a Mountain of Rice as is too often the case?
Only two pieces of Lamb were on-the-bone, so there was a lot of Meat. The most Tender of Lamb, cooked to Perfection, the Mushrooms offered the required Diversity. The Spice Level was far from being OTT, very comfortable, enough. At first I felt the Seasoning was – under – but as I ate on this was found to be adequate. I kept waiting for – 
Karahi Palace
Qaiser greeted me from across the road as I approached the 
Ayaz brought the Karahi Gosht (£8.70) and solitary Chapatti (£0.70). Look at this and compare it with what has been served to The Hector in the past two weeks. This is – Desi Style – a Tomato-rich Masala an no sign of – 
The Spice, the Seasoning, the Herbs, the Ginger Strips, the Fresh Coriander Topping, were all marvelled at. Then there was the Tender Lamb. It felt like an age before I could tackle the Lamb on-the-bone. Marrow Bone makes such a difference to the Overall Flavour of any Curry. Hector had Bones to lift with more Chapatti. If the Bones were Large, the Meat surrounding them was even More. I had one regret, I could have ordered the Half Kilo, but in daylight during Ramadan? I should not do that.
Curry Houses in Berlin are aplenty, Curry-Heute has only managed five to date. It will be a lengthy process covering a decent percentage, this may require many more Trips, oh well. After two 
Walking along Bergmannstrasse in what is now – Summer – was an entirely different experience. The colourful Street-market alternated with many sitting outside the various Bars and Restaurants, far different from a November evening. Many were sat under the awning at 
The Machli Sabzi was very – Cheeky. What I had in effect was Fish Pakora sitting on top of a Vegetable Curry. How would this work? I decanted enough of the Generous Portion of Basmati, always 
We were both impressed last time about the Masala being so Minimal, it’s Curry we want, not – Soup. The Masala soaked into the Rice leaving a Perfect Dry Curry. Peas, Courgette, Cauliflower, and what was this Orange Vegetable, Pumpkin? Ah, Bizarrely-cut Carrots! Four pieces of the – Dreaded Green Ballast – were present also, and so set aside. I recalled that Capsicum was not an issue when Marg had her Lamb equivalent last time. Ginger Strips were in there too, with all of the Components identified, it was time to enjoy.
There are many images posted by the many Curry Outlets in 
In 1982, Hector walked up Friedrichstrasse and crossed over to – East Berlin – for the afternoon. This street is unrecognisable from those historic days, especially the further south one goes. Long gone are the brooding tenements which were rebuilt after 1945, walking on towards towards Hallesches Tor, the atmosphere is so different, a vibrancy which did not exist in bygone days. Delhi 6 is located at the north east corner of Theodor-Wolf Park.
The majority of the Diners were outside. The Waiter gestured towards this seated area as I walked in just after 13.00. I said I would rather sit inside, only one other Diner has chosen this option. The Menu was brought, the Business Lunch was recorded but not read. Today was a Lamb Day, the options were studied. Too much Cream, too much Coconut was my initial thought. The Lamb Saag (€12.90) was considered, however, in 
At Delhi 6, Mains come with Basmati Rice and a Salad, this justifies the €12.90. The Menu also says one can ask for meals to be served in the – Desi – style, this was most encouraging, so I did. A Sparkling Water (€1.90) completed the Order.
The Blended and Oily Masala was – Red – unnaturally so. If Cream has been added, this was no longer visible, here was another Red Rogan Josh, not the Creamy version served in so many venues currently across Europe. Once it had soaked into the Rice, the Lamb stood out. The Texture of the Meat was such that it was apparent that this had been cooked in a Masala for some time.
From the start I sensed that something was not right. The Spice Level was approaching the non-existent, ironically, the Seasoning was OK. It was the Flavour, as – One Dimensional – as I have encountered. The Ginger Strips gave the only Diversity. I quickly realised that this – Solitary Flavour – in the Masala was not – Pleasant. The Source? I may never know. There was a slight familiarity, thankfully I have not encountered this often. It is possible the Onions were past their best. An over infusion of Kewra? The taste of Red Food Dye can destroy any Dish.
Today, it was a matter of finding somewhere along the line of the U6. 
For once, the Quantity of Rice was manageable, to mix or not to mix. By mixing the Masala into the Rice, a suitably – Dry Curry – was achieved. The Capsicum was easily rounded up and cast aside. The Masala was too Red and could easily have come from a jar. Surely not? One suspects that a Chilli Sauce was simply added to whatever Masala had been prepared. There was a Sweetness, a sense of Spice, the Seasoning was Fine. The Duck was Soft and required just the right amount of Chewing. The Duck was not Spiced and had no doubt just been introduced to the Masala.
In my best Deutsch, I told Mein Host that I did not eat Capsicum and that none were mentioned in his Menu descriptions. The Calling Card was given, the Website shown. For The Lone Diner seeking a Quick Lunch, Shiwa is ideal.
Hector and Marg are in Oxford for – The Holiday Weekend – with Lord Clive and Lady Maggie of 
Entering Shezan at 21.15, we were greeted by Mein Host who recognised the – Scottish Accent – from the telephone call, a – Friendly Welcome. Two tables were occupied, the place was quiet. Mein Host brought the Menu, he admitted to be being the – Author – so hoped we would enjoy what we would order. That Mein Host is Punjabi was also a bonus, the Source of Hector’s – Favoured Cuisine.
The Menu highlighted – Mughlai Cuisine – therefore acknowledging influences from west of what is now 
We had time to take in the surroundings. The décor gave off the feeling of the Orient coupled with a fine English Dining Room, fitting for Oxford. New arrivals were served, their Drinks supplied, where was ours? Maggie eventually asked a Young Chap serving. A Warm Sparkling Water and a Jug of Water were brought, Ice required. 
The Keema Mutter was presented in the standard Metal Pot. Oil was collecting, quite a lot of Oil, around the periphery of the Mince. The Pea content looked to be Sufficient. The contents were decidedly – Hot – in Temperature, 
Clive was initially restrained in his comments with a – Satisfactory. By the end, he was in a happier place.
This was a Classic Indian Curry with copious Blended Masala. Crushed Garlic Cream Sauce – said the Menu. There was little evidence of – Cream. For most of my life, Rogan Josh has been a Tomato-laden Dish. In the last decade or so, Cream has become the dominant add in. This Rogan Josh was more – Traditional. Marg counted seven pieces of tender Lamb, each of which she had to halve, so a Decent Portion. I took a Soupçon of the Masala, oh yes!
Marg’s words:
Marg’s concern throughout her selection was finding the Cashew Nuts in her Lemon Rice.
Somebody had to order Chicken Korma. It is rare to see Maggie finish a Curry, by avoiding Ballast, she had no problem. As one who eschews Chicken Curry, this Korma appeared to have a Classic Korma Masala, though Maggie never mentioned – Coconut. Six pieces of Chicken were present – some large – remarked Maggie. 
Mein Host was in discussion with other Diners and so we waited patiently for our turn. The Calling Card was presented, conversation followed.
Steve had chosen a table mid-room, in what is quite an elaborate set-up, as much Bar-Lounge they would have you believe. I would have to see it to believe it. The Menus were provided, The Hector already knew what he was having, Europe’s most reliable, dedicated 
Lamb Kadai (35 Zl) with Jeera Pulao (14 Zl) would once upon a time been a very cheap meal, no longer for those of us who are paid in Sterling. Steve spent a few moments studying his options, then out of the blue came Lamb Madras (38 Zl) and a Keema Naan ( 22 Zl). I suppose if he orders the same thing every time, then his comparisons are most valid. Sparkling Water (15 Zl) completed the order. Despite asking for two Bottles, our Waitress suggested one at a time. We humoured her.
The Waitress brought the Sparkling Water:
This is when photos mislead. I had chosen Lamb Kadai based on my previous visit. Although I did not actually have this Dish, it was served with the Thickest and most Minimal of Masala of the various Dishes – The Company – had chosen. What is shown today may be commensurate, however, what was in front of me today was difficult to see. The central part of Buddha Lounge was in virtual darkness, I could not see the detail.
The Ginger Strips gave off most Flavour initially, there did not appear to be much in the way of Flavour in this Curry. The Spice Level was – Fine – however, the Seasoning was definitely – Under – which was restricting the full flow of Flavour. The occasional Cumin Seed from the Rice confirmed that The Hector Palate was not at fault. There was a lot of Lamb, this was a huge meal. The Tender Lamb tasted of – Lamb – a first this week. Things were looking up. Slowly, slowly, the Spice and Seasoning were more noticeable, this Lamb Kadai improved the more one ate, and a fair number of Capsicum Strips had been removed. 
In the end I was left with half a portion of Rice and a pile of Capsicum. How many had I eaten?
Steve was positive from the start. He had what he wanted, no Capsicum here. 
I had to inspect the Keema Naan. For me, it failed, looking too much like Donner Kebap than grains of Keema. Steve, however, was not put off:
Where the whole Naan and the contents of the metal bowl containing the Lamb Madras went to with such speed, puzzles. It was still two hours before my preferred eating time, however, such is the nature of this Trip, Brunch was required. 
Located across the Oder from Stare Miasto, the Old Town, lies another Wroclaw Curry House – Thali Restauracja Indyjska (Curie-Sklodowskiej 5, 50-381 
There was a variety of Fish Dishes which almost tempted, however, as I appear to be eating only once per day on this trip, I thought Lamb would be the option to provide greater stability. Achari Mutton Curry (Zl 34) would hopefully have more flavour than the bland offering at 
My first Small Bottle of Sparkling Water (Zl 5) did not last long, it’s amazing how Bier of an evening can make one so thirsty. The Young Waiter brought the Mutton Achari and a Generous portion of Rice. The Aroma from the Pickle was quite Powerful, hopes were raised. The Mutton was in double figures, the Masala appeared to be Excessive initially, but given the Quantity of the Meat this was not so. This was decidedly – Mutton – given the required chewing. The Meat gave off no Spice or Flavour, once again a scenario where Meat and Masala were strangers until very recently. 
The Pickle content was not as strong as the Aroma suggested. There was something in this dish I could not identify. I encountered Green Cardamom and could clearly taste the Ginger Strips. The Blended Masala had a slight Creaminess. 
Mein Host approached my table as I had seen him do to all. I was asked the customary question. My reply:
Three days in 
The Menu featured Standard Dishes and one standout – Punjabi Chole – (25.00 Zl). The Hector was not going to refuse a Punjabi Curry. 
The Punjabi Chole looked – Superb – a Thick Masala, in no way Excessive and rich in Chickpeas (Chana/Chole). There was more Rice than I could ever eat. A Side of Grated Onion and Carrots accompanied. With Chunks of Tomato and Toppings of Ginger Strips and Fresh Coriander, I was set for a memorable meal. I had been given what was no more than a Side Plate from which to eat my Curry. 
The Spice level was Moderate, the Seasoning lacking, this was the very definition of – Bland. That I could taste the Ginger, Carrots and not much else means that it was not The Hector Palate that was at fault. The Lamb, some of which was decidedly – Chewy – also offered no Flavour. This Curry was simply lacking. How could something that looked so good offer so little?
Howard arrived and sat opposite, start again.
The Kofta Dehradun arrived in a Large Karahi. It was accompanied by Rice, what appeared to be a Puri, and a Side of chopped Tomato and Cucumber. This was a lot of food, the significantly higher charge may have been justified.
The appearance was decidedly – Meatballs in Soup.
That was good mainstream Curry. The sauce had the right level of spice and seasoning. The standout was the meatballs which had excellent flavour. All it needed was a change in the proportions between the sauce, meatballs and potato. The cucumber and tomato added little, the Naan was bland.
