Crawley – The Downsman – Not their Best Night – Unlucky 13th Visit

Posted on April 7, 2017 by Hector

Marg is – on vacation -, The Hector is merely – on a (another) trip. So it goes. Lord Clive of Crawley, met us at Gatwick an hour after we had – Landed – (how many – Can – references this weekend?). The easyJet flight was early, Gatwick could not provide stairs to disembark for over half an hour.

Lady Maggie and neighbour – Jim – would complete the – Five for Dinner – at The Downsman Curry Club (Wakehurst Drive, Southgate, Crawley, RH10 6DH). Jim was aware that Marg and Hector were primarily here this weekend to see – The Can Project – at The Barbican tomorrow evening, he is also a fan. I want more – I hear The Curryspondents asking, there shall be a massive tome in – Future Days.

Hector had booked a table for five at seven forty five, or attempted to. The first person I spoke to passed me on to someone else. The – Merry Christmas – sign had to be recorded, as was the booking notice on the table – Hepher. Who?

Drinks sorted, the Food was then ordered and paid for in advance, this is the way of The Downsman. There is a New Menu, and New Prices. Breads have typically gone up by 25p except the Aloo Paratha, by a whopping 70p. Main Courses are an extra £1.50. It has been a while since there was an increase, but this was well above the – Official Rate of Inflation at 2.5%.

Three Portions of Lamb Chops (£8.95) for The Chaps, and a Portion of – Mogo Chips (£3.00) whatever they are, for The Ladies – to share. The Chaps know the – Best Curry – at The Downsman is arguably Lamb Methi (£8.95. Being a Friday night, I decided not to complicate things by asking for – on-the-bone. Marg’s ongoing dental issue limits her choice, Lamb Kofta (£8.95). Lady Maggie chose Kerala Fish Curry (£10.95) with – Medium – clearly stated. An assortment of Rice: Keema Rice at an outrageous £4.25 for The Hector, Roshon (Garlic) Rice (£2.75) for Clive, and Mushroom Rice (£2.75) for Maggie.

Clive always orders Bread too, Keema Paratha is not on the Menu, still, but has always been provided when asked for. Clive had to settle for a Keema Naan (£2.95) because the Young Chap taking the Order could not be bothered asking beyond the Young Doris beside him. They were – too busy – to arrange this. This is Shoddy. Jim was up for an Aloo Paratha (£2.95), Marg stayed with her usual – Simple Bread – Tandoori Roti – (£1.95).

The Bill

£93.70. The Lamb Chops are typically – Excellent – but at £8.95, the same price as a Main Course.

Seventy Minutes Later

We watched a group of six receive their Starters, then their Mains. A group of four who arrived after us had theirs too. What lay beyond our field of vision was unknown, the bottom line, we had waited an age and had received nothing. Maggie went up to see what was happening. Soon – was the update. Soon Over Babaluma – just as likely.

Another period of time had past when a Young Chap appeared with a tray full of Mains and a plate of Chips.

We haven’t had our Starters yet! – I exclaimed. Hector – cannot yell. I took the Mogo Chips and sent the rest back.

There was an apology for the confusion, they thought we had asked for everything to be served together. No such instruction had been given, so why even assume this?

Not the normal service you provide – scolded Maggie.

Cancelling the Lamb Chops was the obvious solution, else The Mains would simply have been left to cool.

Tago Mago

These were – Chips – said Marg. What are Mogo Chips? Maggie was expecting – something Spicy.

We asked the Waiter what was – Special – about these. He informed us they were made from a – Vegetable (really?) like Sweet Potato. The Replacement Samsung, which would receive a – Slap – if it wasn’t a woman, and is misbehaving very badly, eventually came up with Manioc/Cassava. No – Vitamin C – here then.

Below This Level There is None

The Mains returned with the Rice Dishes. These were allocated, the Breads took another five minutes, by which time the already – Tepid – Mains had cooled further. At least the Breads may have been Hot, I shall never know. Photos completed, I was straight into the Keema Rice and Methi Gosht.

A Portion of Lamb Chops now arrived – on the house – as a further apology. Five Chops, five Diners, Marg cannot bite. A Portion of Lamb Chops has previously been recorded as – Six!

Lamb Methi

Hector’s pace of eating has slowed appreciably in recent times. It was after 21.30, what lay before me disappeared in record time, before it was just too cold to endure. The Keema Rice saved the Meal, being warmer than the Lamb Methi. A sensible Portion, the extra Meat put the Overall Dish into the – Rara – category.

Nine pieces of Very Tender Lamb were shrouded in a Thick Masala. The Spice crept in, the Seasoning was fine. The Downsman Pedigree was there, a pity the front of house staff had spoiled it.

Jim enjoyed his Lamb Methi:

A thick masala, I like the oil sitting on top. It had a good spice to it, the Lamb was tender. One of their better curries.

Of his Aloo Paratha: .. one of the better ones, the bread and potato not too thick, which I like.

Clive was momentarily speechless, recovering from a Chilli. He did not know from whence it came.

Lamb Chops

Two came Hector’s way, this was decreed to be – Fair – by me. Nobody commented. Jim was at the far end of the table, Clive would never have known, Maggie had enough before her.

Despite having been left to the end of my Meal, these were still – Downsman Lamb Chops. Superb, but Pricey. A Crawley Treat.

Jim – Good chops, if they had come as a Starter they would have been excellent.

Lamb Kofta

Marg received six meatballs in a Blended Masala. The Kofta were smaller than would be served in Glasgow/Bradford. Her comment sums the Dish up well:

Very spicy, plenty sauce … it’s a bit too soupy for me.

Why was the Masala not as Thick as that served in the other Dishes, and why so much?

Kerala Fish Curry

I have observed Maggie eat Curry over many years. No matter the Spice Level, she always finds her Curry to be – too Spicy.

A thick, spicy sauce, lots of Fish.

Maggie finished her Main Dish which might be a first in Hector’s company, this is despite a half share of Mogo Chips and a Lamb Chop. It was now 22.00, two hours after ordering. Lady Maggie was hungry. Yvonne would never have let herself get that hungry.

The Mushroom Rice did not pass muster.

Maggie: A bit dry, and few mushrooms were harmed in the making of this…

The Refund

Another Waiter made a further apology. The matter of Lamb Chops times three being refunded to Hector’s credit card was sorted.

The Conclusion

Too many Young Staff run off their feet. Who was the – Overseer – the Chap in the jacket? He came nowhere near us. Maybe The Downsman is better midweek?

The Aftermath

The Ladies withdrew. Jim had to retire also, Debs was waiting perhaps. Hector and Clive ordered a taxi to the Brewery Shades. The Ale was on Hector to the equivalent of – Lamb Chops times three.

Posted in The Downsman Indian Restaurant (Curry Club) | 1 Comment

Aberdeen – 8848 – Nepalese and Indian Kitchen – The Warmest of Welcomes

Posted on April 5, 2017 by Hector

There are four City Centre Curry Houses in Aberdeen which Hector has still to review. With Marg – out with the girls – this evening, a perfect Opperchancity for Hector to go exploring. 8848 Restaurant (347 Union St., Aberdeen, AB11 6BT, Scotland) advertises itself as having an Indian and Nepalese Kitchen. Having won – Best in Aberdeen – at the Scottish Curry Awards last year, 8848 would surely be a cut above the Nepalese Experiences of Belgium and Huddersfield?  Who wins Awards?

Hector was the first customer of the shift at 18.00. Two Chaps would take it in turn recording and serving. The Menu had the usual Standards, however, Hector was here to try something different. With the Menu posted on the window, I had spotted a Dish which had the magical words – served dry – clearly printed. There was no sign of these words on the Menu which now lay before me. Instead the term – Dairy – was the suffix to the descriptions.

The Chef’s Recommendations – Nepali Dishes – included a Fish Curry – Machi Special (£13.95) and a mix of Meats – Kadhai Special (£12.95). Lamb Bhutuwa (£12.95) – Boneless Spring Lamb, Green Herbs, spring Onions, mixed spices, served dry (Hector loves the capitalisations) was the Dish which had caught the eye in the window. The 8848 Website confirmed the – served dry. This Dish is also available in – Duck – at £13.95 as – Himali Hansh Bhutauwa. Further down the Menu was Chicken Chettinad (£14.95) served with Rice. If Lamb or Fish had been available I would have been spoiled for choice.

The Laccha Paratha (£3.45) was described as being – Buttered and Layered – so hopefully more Authentic than the Tandoori Paratha served at Lahore Karahi last night. As always in Aberdeen, I noted the price of a Roti/Chapatti. £2.25 is nonsense. As The Curryspondents know, up to four are inclusive with any Main Meal in Bradford. In general, Breads are way overpriced in Aberdeen. This is where the Profit is made.

The order was given with the usual – Capsicum Caveat. The description of the Lamb Bhuttuwa did not mention – Peppers – but one can never be sure. A Sparkling Water as ever, would provide the liquid refreshment. The Waiter then offered Poppadoms. I abandoned my usual – Are you giving or selling? I am presently bored with Poppadoms.

Another Chap took a table diagonally opposite which limited my Photo Opperchancities. The Restaurant is long but not narrow. The tables are well spaced permitting privacy. From my locus I estimated around fifty seats were available in addition to those at the reception area. Sitting adjacent to the Bar, I could see the array of Drinks on offer, a Full Licence here. With white brick tiles adorning the walls, and white linen on the tables, this was very much a venue in which – To Dine.

The Lamb Bhuttuwa was presented in a China Bowl, the Masala impressed immediately. This was as Dry and Thick a Masala as Hector could hope for. The Laccha Paratha was overdone, but not burnt. The Flakiness and Layering were most apparent, the brown hue suggested some Wholemeal Flour had been used.

At first glance I had thought Lentils must have been present to give the Masala this level of Thickness. Closer examination revealed the Finest of Chopped Onions, with slices of Spring Onion also. Around eight decent sized pieces of Tender Lamb were present. The taste of the Lamb itself came across, sadly, one had to conclude that the Meat and Masala were strangers until a few minutes previously. The Lamb had not absorbed the Flavour from the Masala. The Spice Level was not challenging, the Seasoning was Fine. I came to realise that I was alternately tasting something new and pleasing and something that wasn’t quite right. It was the Paratha. Whatever Buttery Topping had been applied was detracting from the Flavours in the Masala.

With my usual three quarters of the Paratha eaten, I was able to concentrate more on the Masala. There was a distinctive – Tangy Flavour – unlike anything I have experienced, far from Achari. This was something new, my reason for being here.

A Waiter had made the customary check whilst I ate. I had expressed my pleasure at being given a Thick, Dry Masala. Another Chap passed just as I was finishing off. His welcoming smile and different garb made me conclude that this was – Mein Host. He too enquired as to my enjoyment of the meal. Time for The Hector to introduce himself.

The Calling Card was given, the Curry-Heute Website shown. The number of Visitors impressed. (…and people say these counters should be abandoned.) Chris, Mein Host, and Hector then spent the next ten minutes talking – Curry.

My preference for Curry Cafes a la Glasgow, and Bradford Curry in particular was related. The prices at these venues are significantly lower. I held up the corner of the tablecloth: One comes here – To Dine.

The various styles of Masala from Punjabi, through blended Middle India and Shorva were all acknowledged. The presence of Chicken Chettinad on the – 8848 Menu – led to the declaration of my appreciation for the distinctive South Indian taste. I believe Chris stated they have three in house Masalas, he was keen for me to try one specifically and so disappeared off to the kitchen.

The Waiter who had brought my meal then engaged. I mentioned the Fish Chettinad as served at Indian Mango (München) as being the Curry which sets the Standard. He has a friend in Deutschland and should be passing this information on.

Chris returned with a Soupçon of the Thickest Masala I have ever encountered. Daal Makhani – was my first take, it was Thicker than this, Thicker than Porridge. Nine Spices had been used in its preparation. This was another brand new – Taste Experience. I could not eat all of this alone, it was far too intense. This is what accompanies their Chicken Chettinad, presumably toned down with other additions. This inevitably led me to give the Fish Chettinad Challenge. Next time.

I asked for – The Bill – Chris was all for letting me have my meal – on the house. He appreciated the detail that would go into this review, but of course was not trying to influence me. As a Stranger, I could not accept a Freebie. When Restaurateurs invite me, that is another story.

The Bill

£13.12. A 20% discount had been applied – at Chris’ discretion. Honour maintained all round.

The Aftermath

I had to ask Chris if he knew anything about Ambal’s closure. Chris has dined with the Ambal’s staff. His next statement surprised me. Chris rated Ambal’s Fayre as being Superior to that which is served at 8848. Their attempt at maintaining Quality had cost them. Ambal’s had been my Favourite Aberdeen Curry House in the last year or so. Upstairs venues in my experience do not have the same footfall. Ambal’s is no more.

8848 Menu – Extracts

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Aberdeen – Lahore Karahi – A Curry-Heute Recommendation

Posted on April 4, 2017 by Hector

In Hector’s continuing quest to cover all the Curry Houses of Aberdeen, this evening’s intended venue was Maya (22 King St., AB24 5AX). Marg and Hector – enjoyed – an infamous visit there under its previous brand – Manzil – back in 2013. Maya is no more. What is worrying is that the latest Aberdeen Curry House to impress Hector – Ambal’s Restaurant (4 Bridge St., Aberdeen, AB11 6JJ) – has also gone. There was nothing for it, there had to be a return to the nearby Lahore Karahi (145 King St, Aberdeen, AB24 5AE), perhaps the success of this venue was the noose for Manzil/Maya?

Entering around 20.00 on a Tuesday evening, three tables were occupied, not bad for the quietest night of the week. Marg chose a window table, Hector had his back to the action, for once. The Menus were brought in an instant by a Chap I did not recognise, however, Mein Host has spotted us and was over to extend the welcome.

Having reduced the notice required for Lamb Karahi on-the-bone (£9.95) from 24 hours to one, there was a sense of frustration that I was missing out once more. However, I did see enough Lamb Karahi at the weekend. Still, this was not my intended venue this evening. Achari Gosht (£8.50) did not particularly impress back in 2012. One feels that Lahore Karahi has taken great strides since then, this would be a test. A Tandoori Paratha (£2.50) would accompany.

Marg has enjoyed Keema Variants here in the last couple of years, tonight it would be Keema Peas (£8.50) with a Garlic Naan (£2.50) to accompany. A Poppadom had been mooted, then a Chapatti, Marg had by now declared her hunger. A Naan to herself?

Marg announced that a Glass of Mango Lassi (£2.25) would be hers. Lahore Karahi still do not offer Sparkling Water, or even Hot Drinks as Marg discovered later when she asked for Coffee. They do operate a BYOB system as was clearly abused in a visit in September last year, and not by us. Should I bring my own Sparkling Water?

Achari Gosht

When ordered previously, the Meat content was debatably sufficient, the lack of a Pickle Blast disappointed. Tonight Hector had a Curry! The Thick Masala looked Rich, one could tell before the first dip of the Paratha that this would be a Worthy Curry.

The efficacy of the Paratha had to be questioned. Having had a Layered and Flaky Paratha exactly how I dream of them served up at Tanjore (Edinburgh) last week, this was an entirely different piece of Bread. Brown, suggesting a more Wholemeal-type Flour, this had an air pocket more associated with Pitta. It had been freshly prepared, had a welcoming – sheen – but was far from what Hector considers to be a Paratha.  Tandoori Paratha, is a Tawa not better?

The Seasoning in the Masala hit hard, the Spice Level was commensurate, this was going to please. When Marg’s half Large Green Chilli came across the table, there was a further – Hit – to look forward to. The Lime Pickle kicked in, this was an Achari. Little Green Specks of Vegetable made me believe initially that my – No Capsicum – caveat had been ignored. Ah, it’s the Lime Pickle.

The Meat was counted, easily double figures of Tender Lamb. All but a scrap of the Paratha was consumed, leaving the final bits of Masala to complete the end game. Filling and Enjoyable, I would have this again.

Keema Mutter

The Keema Peas impressed Marg from the start. Tasty – was an almost immediate reaction. Marg too had issues with her Bread. I was asked if I thought this was a Plain Naan, no Garlic was visible. Again, a sheen suggesting Garlic Butter was the only clue. She asked the Waiter to confirm it was a Garlic Naan, it was, allegedly. I don’t taste any Garlic. None – she reinforced.

The Masala was Minimal as it should be, a mass of Mince with Peas. Some came my way, the Richness of Flavour took me by surprise, and this without a Methi Overdose.

This is spicy hot – was Marg’s next comment, explaining why the Chilli came my way. She was finished well before me, only the slightest residue of Orange Oil was visible at the base of her Pot. If Hector was in Aberdeen more often, help ma boab, this would be a choice. An Excellent lunch, potentially, but Lahore Karahi does not open until 16.30.

The Bill

£24.25. Including the Mango Lassi, this makes Lahore Karahi possibly the most affordable Curry House in Aberdeen.

The Aftermath

Mein Host was challenged, by Marg, about the Garlic Naan. We discussed the various ways it can be prepared. When the change came back, the Garlic Naan had been removed from The Bill. This is not what Marg intended, but there was an admission that perhaps Chef had overlooked the Garlic.

Five visits to a venue is not commonplace in Curry-Heute. Lahore Karahi has come on markedly since the early days. It is time Lahore Karahi was added to Hector’s Recommended Curry Houses.

See you in the summer.

It is summer – was the reply.  In Aberdeen terms, this may well be true.

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Hector’s House – Dinner for Eight, at Seven

Posted on April 1, 2017 by Hector

The Diaries showed April 1st as the first Saturday in 2017 when the Six from Helensburgh were free, Marg and Hector too. The plan was a Soiree at Hector’s House, with too many to stay over, but enough to justify the taxi fare home after the last train. That was – The Plan. At 18.07 there was a call off.

Whether Curry would be served this evening was always up for discussion, Curry was expected. Hector can, and does, cook a variety of – Other Cuisines. It was a meal in Madeira back in February which swung it. Hector was served a Pork Stew with Potatoes in which the Pork had been marinaded in Wine. A bit more Spice and this was more than likely to be how Vindaloo came about in South India. The Portuguese influence also meant that Pork was the traditional Meat used. Hector is sworn to secrecy about which Glasgow-Punjabi Restaurant once served him a Pork Curry.

Pork Vindaloo

The Recipe for Pork Vindaloo has been added to – Hector’s Curry Recipes. As ever, I did stray from my own published version. The Spices were – Dry Fried – in an attempt to add an even more authentic South Indian Flavour. Some Methi may have also found its way in too, when I realised I could put no more in the Masala for the accompanying Lamb Karahi. This was the first time I have blended a Masala other than when preparing – Chicken Korma – occasionally, for Marg and her cohort.

Lamb Karahi 0n-the-bone

Yesterday was a busy day. Having begun the preparation for the Lamb Karahi with 2kg of Lamb on-the-bone cooked in the pressure cooker, the Quantity did not appear to be sufficient for six, assuming some would prefer the Pork Vindaloo.

A quick dash down to Scotstoun enabled another 1kg of boneless Lamb to be added to the Meal. I decided to keep this separate and add the Khadu to this.

Aloo Taare Ko

The Aloo Taare Ko and Jeera Rice were prepared late this afternoon. Note Hector’s confidence in serving Potatoes with Curry after – The Great Potato Debacle of 2011. I did receive a Text this afternoon asking if the Potatoes would be cooked.  Some are unforgiving.

How to keep it all hot?

The Main Dish, the – Karahi on-the-bone – would be stirred to serving temperature after the Non-Indian Starter. The Pork Vindaloo had abundant Masala, had I been served this in a Restaurant, then – Soup – would have appeared in the review. However, I knew the ratio of Solids to Masala was honourable. This could stand an hour in the oven. Despite the knowledge that the surface of the Rice would crisp, keeping enough Rice for eight warm was also not a problem.

I was not certain about the Quality of the Boneless Lamb. I had asked for Mutton, but it had cooked much softer than anticipated for – Mutton. It could turn to Pulp if care was not taken. Into the oven it went.

Ninety Minutes Later

This is the Dry Lamb Karahi – was declared at the point of serving. The Boneless Karahi had truly dried out, it looked way better than I could have imagined, I also knew the Lamb was Very Tender. Success, most of this was eaten.  It had the same Methi content as the on-the-bone version, also a touch of Tamarind Paste and Lime Pickle.  I may do this again, – Dry – being the preferred style.

The Pork Vindaloo went down a treat, although, most of the Seven Diners concentrated on the Lamb Dishes, as expected. What I thought would be an – Insufficiency – of Lamb on-the-bone – had become a Mountain when the Masala was added.

The Aloo Taare Ko was on the edge of burning at the point of serving, black Onions. Caught just in time, this proved to be a great success, and as an alternative to Rice, it served its purpose. Why did I cook all that Rice?

The Guests had been invited to bring Plastic Containers, else The Hector would have been left facing the same Curry out of the freezer for the foreseeable. Marg divvied up the Leftovers. Kilos of Curry and a Prawn Cocktail went to Helensburgh. Next time, Lasagne! Keema Mutter Lasagne?

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Edinburgh – Tanjore – 10 Days Later

Posted on March 29, 2017 by Hector

You’ll have had your Curry (and your Train)

March 30th had long been marked in Hector’s Diary as a Day Trip through to Scotland’s second largest city. Nobody seemed to know why, and this was well before Hector had made his first visit to Tanjore (6-8 Clerk St, Edinburgh EH8 9HX). The lure of Quality Fish Curry had increased the level of determination to return so soon, even if it meant taking on the Edinburgh Waverley Staff, the most obstructive transit personnel I have encountered outside of Napoli Centrale. I am convinced these Chaps watch the opening five minutes of Tati’s – Les Vacances de M. Hulot – before commencing every shift. Dr. Stan was on board, but only if we went through on the 29th. Is he in cahoots?

We arrived at Tanjore at 12.30, the first customers of this session. I chose the table adjacent to where Marg and I sat last Sunday. The Chap who brought the Food last visit was front of house today, he brought the Menus. Hector was here to conduct – The Curry-Heute Test. Having been served Excellent Curry last week, could they repeat it?

A quick glance revealed that these were the Lunchtime Menus, they had nothing resembling a Full Meal. I asked for the Main Menu, this was not forthcoming.

I have come all the way from Glasgow to eat your Fish Curry.

The Replacement Samsung was powered up, the page with my review shown.

This is what I came through for. Do you not have a Chef on the premises?

The Hector was microseconds from putting on his coat.

Still there was a hesitancy, finally:

Chennai Fish? How many portions?

Two (£8.95), and two of your Excellent Parathas. (£2.95)

Glasses of Sparkling Water (£1.50) and a Fresh Orange (£1.95) completed the Order.

Sorted. Welcome to Edinburgh.

Two other tables were occupied during our visit: a Chap possibly out with his Mum, very commonplace; a Couple had a screaming wean, lovely. I  managed to take the photos of the Restaurant’s Interior which were not possible last time. Still, I do not have a clear photo of the description on the Menu for – Chennai Fish.

A basket with two of the most Perfect Parathas ever seen accompanied two Modest Portions of the Chennai Fish Curry. One would not put on weight eating at Tanjore. The Parathas were Light, Flaky and Layered, as Wonderful as before. Still, they could be Larger, I managed to eat all of mine which is basically unheard of.

The Chennai Fish looked very – Red – there was no Cream/Yoghurt Topping today. The Masala was Tomato-rich, perhaps in the extreme. The Aroma was wonderful, Dark Red Chillies which I never see in Glasgow Grocers other than in packets.

A different set of Spices from what I am used to – was Dr. Stan’s opening remark. Thereafter he concentrated on his Lunch. The occasional – Mmmm – was emitted.

The Seasoning and Spice Levels were once again spot on. Full of Flavour, the much loved – Smokiness – associated with South Indian Cuisine was much in evidence. The Tilapia held firm, there was not a huge amount of Fish. Perhaps we should have ordered three portions between us?

This is definitely the Best Fish Curry I have found outside München (Indian Mango) – I declared.

It was good – was Dr. Stan’s minimalist confirmation. Hang on – A good blend of Spices – was added.

Our Trip could now be regarded as worthwhile.

The Bill

£23.80. Having looked out our cash based on what I was charged last week, I could tell this was not enough. The Drinks had not been added. Try again.

£27.75. Mein Host thanked us for bringing this to his attention.

The Aftermath

Thank your Chef for cooking for us.

The Ice appeared to be defrosting. We were told that on Monday to Friday Lunchtimes, they only serve Thalis and Dosas.

I came for my Dinner – was my hearty reply.

Finally I asked about the picture on the wall which has intrigued on both visits.

Tanjore – is what I was advised.

Further research shows it is the Brihadeeswarar Temple built in the Eleventh Century near Thanjavur in Tamil Nadu, SE India.

Dr. Stan and Hector met up with Neil around the block at the Auld Hoose and commenced the rest of our day. A very pleasant, if not expensive afternoon and evening followed. Dr. Stan declared we would go for the 22.00 from Waverley back to Queen St. Being nearer Haymarket, we knew we could avoid the – Platform Lottery – all trains leave from Platform 4 at Haymarket.

No trains to Queen St. – we were informed, by the Abellio Worker. These Chaps in Edinburgh appear to take great delight in making it difficult to get to Glasgow.

There was no information given at point of ticket purchase, no announcements en route.

He pointed to a distant poster – there’s one of these in every station in Scotland.

I checked when I eventually got home, having stood in ridiculously cramped conditions on the three carriage train to Helensburgh, i.e. via Queen St. Low Level.

Aye right.

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Glasgow – Sheerin Palace – A Pleasant stroll along Allison Street

Posted on March 26, 2017 by Hector

Hector finds himself out on a Sunday once again. The Sun is shining, 16°C, and Hector has too many clothes, the temperature will plummet later. The BBC is calling at the Allison Arms, Scotland are playing at Hampden Park later this evening, a good time to visit Sheerin Palace (300 Allison St, Govanhill/Crosshill, Glasgow, G42 8HQ)? The train via Queens Park was half full of Football Fans, some resplendent in Kilts. It was a bit early to be hanging around Mt. Florida, unless they were off for Curry-Heute also. There are still some Southside Venues which Hector has not visited.

Entering Sheerin Palace at 15.00, Mein Host behind the counter was serving a Takeaway Customer, he nodded as I went straight through to the dining area. There was a Lone Diner halfway through what was Curry on top of Coloured Rice. I had to ask. Approaching the counter I could see no Kofta Anda which was my primary reason for coming to Sheerin Palace, however, had there been Quail, well…

The same please, (Chicken) Biryani with Lamb and Potato. I have had variations of this over the years, the Chicken content in the Biryani is relatively Minimal. The Lamb and Potato was sat in an Oily Dark Shorva, I hesitate to use the – Aloo Gosht – nomenclature, keeping that for a Curry with Masala. No prices were on display, no Menu, no money taken. I returned to my seat.

My fellow diner was – Owen – clearly a man out to enjoy his Curry, and prepared to try a Curry Cafe to find the Best available. The sort of Chap I would no doubt have sat beside in The Village some years back when they were mostly just a Cafe too.

Owen used the term – Mainstream – to dismiss the venues serving – The Old Favourites – I wondered if he had read Curry-Heute, apparently not. A Calling Card was handed across the room, Yadgar and Ambala had to be recommended. Kofta Anda at the Desi Curry Palace – Desi Cafe along the street also mentioned. Owen can find Karahi Palace for himself when ready. He mentioned Akbar’s which gave further credence to his search for the – Authentic. The Curry of Bradford, in Glasgow, but only if one asks for it – Asian Style.

Mein Host came through to ask if I needed a Drink. Steady. With no Sparkling Water available, Mango Rubicon was ordered, the glass later. The Massive plate of Food arrived moments later, a quick reheat. Owen did the honours, photos of Hector at Sheerin Palace are few.

The Lamb sat on top of a Huge Portion of Biryani. Salad Components smothered this Melange. This was most certainly not 5* Service, simply Honest Fayre, Desi. The Shorva had disappeared into the Rice adding to the moistness of the Biryani. The Exquisitely Seasoned Flavours from the Shorva had permeated too. Rice? This was way more than Rice.

Two pieces of White Meat on-the-bone sat towards the edge of the plate. The Butcher had made Cuts different from the norm, I had to taste to be convinced it was – Chicken. That dispensed with, it was time to concentrate on the Boneless Lamb. Six Large pieces, Lamb that had taken in the Flavours from the Shorva also. The Spice was coming from who knows where. It was hard to say where the Curry ended and the Biryani started. A half of a Large Potato was in the Mix, enough. Add to this the Diversity of texture provided by the raw Onion Slices, the Tomatoes, this was the – Veritable Feast.

The Debris accumulated, Bay Leaf, Black Cardamoms; Large Green Chillies and Black Peppercorns were unearthed. The Hector was able to eat all but a Soupçon of Rice, hardly a waste, a slight surplus.

Curry-Heute was established in 2010, only in 2011 did I make two visits to Sheerin Palace in one year. It is not a glamorous venue, it simply serves very tasty food. I should be here more often, but there are so many nearby venues. I shall be back in 2017.

The Bill

£6.00. You couldn’t make this up.

The Aftermath

Having seen off another Takeaway Customer, Mein Host asked:

Spicy?

Yes, and the Seasoning was Perfect.

I saw an eyebrow was raised,  explanation required:

The Shorva had soaked into the Rice, the Salt brought out all of the Flavour.

Strange, in early visits to Sheerin Palace I was not familiar with Shorva and was quite dismissive. Every day is still a learning day. I still tend to dismiss – Soupy Curry – but can appreciate that if the Flavours are there, they can be worth it. The translation of – Shorva – is – Soup.  I refer the Reader to my recent visit to Tuk-Tuk.  

I have just received an email from Curryspondent Gordon noting that Giffnock’s – Mount Cafe – does not feature in Curry-Heute. This is a reincarnation of – Maya – which has been visited. Mount Cafe is also primarily a source of Nepalese Cuisine, which I tend to avoid. But, did I not rave about the Ryba (Fish) Balti served at Chmielarnia, Warszawa, a couple of weeks ago? Chmielarnia is essentially a Nepalese Restaurant. Curry ohne Grenzen, Curry Sans Frontieres. Maybes.  Scotland 1 v 0 Slovenia.

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Glasgow – Karahi Palace – Supper’s Ready

Posted on March 24, 2017 by Hector

After an excellent day at the Hawkshead Brewery in the English Lakes for the – Northern Craft Beer Fest – there had to be Curry-Heute, but in Glasgow. Realising that our arrival back at Glasgow Central would be after 22.00, the Curry order was phoned in to the Karahi Palace (51 – 53 Nelson Street, Glasgow, G5 8DZ) as we were stationary at Motherwell: Lamb Karahi (£7.90) and Aloo Gosht (£6.50). The ETA was 22.15 Mags and Hector arrived bang on time.

Ayaz, Mein Host, was behind the counter, Qaiser busy between serving tables and dealing with Takeaways. Chef #2 was on duty. The best two tables were occupied, a familiar face was there, we sat mid room. I turned round to face Ayaz and confirmed two Chapattis (£0.70). The wait was not a long one, Supper’s Ready. Meanwhile we accepted the Jug of Water and noted the Modest Salad is no longer a guaranteed feature.

Yesterday, Steve from Malta contacted Hector to ask if I had ever eaten Curry there. The simple answer was – Yes – some thirty years ago in Sliema, there was a solitary Curry House. I recall impressive – strong, wooden, double doors, not the Curry. Neil and Hector spent a fortnight there suffering terrible Bier and Kinnie. We were also thirty years too young to be holidaying in Malta. As Marg approaches retiral, so I can plan a return. Marg and Hector have been invited out for Curry in Malta. Google Maps show a half dozen Indian Restaurants around Sliema, we might need two visits to get through all these. It’s a pity the Budget Airlines have abandoned direct flights from Central Scotland presently.

The Karahi Gosht arrived, seriously Hot and Sizzling. Let the Pleasure begin. The Chapattis were as Fine as ever, Strips were dipped into the Oily Residue at the edge of the Karahi, then the Masala-mash was savoured. Finally the Lamb on-the-bone was cool enough to tackle. Eight Bones were assembled on the plate after they had given up their Tender Lamb. The Spice was there, the Seasoning was Perfect, Chef #2 has graduated to be a Master. I should have ordered a Half-Kilo, I was hungry enough. I have not fully indulged for a while.

At Karahi Palace, all the Lamb Dishes are served on-the-bone. Mags’ Aloo Gosht had visibly fewer than the Karahi.

Still the best Aloo Gosht in Weegie-Land – was Mags’ verdict.

She has eaten a few, she should know.

The Bill

£15.80.

The Aftermath

I congratulated Chef #2 on the Quality of the Karahi. Ayaz suggested he was simply – The Chapatti Man.

Oh no he’s not!

I need a name.

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Edinburgh – Tanjore – South Indian Restaurant – From Reformation to Revelation

Posted on March 19, 2017 by Hector

Amongst the other things that happened on Friday night, there was a first encounter with Tony, – The Duke’s Neighbour. Curry was mentioned, Edinburgh Curry. Who mentioned the – E – word? Admitting that my preference is for Punjabi Cuisine, means that I favour Glasgow and Bradford above all. As a consequence, the Bangladeshi dominance in Scotland’s second largest city, makes Edinburgh less attractive to this Curry Lover. Lazeez Tandoori has been on the radar for some three years , one of Edinburgh’s few Punjabi outlets.

Tanjore (6-8 Clerk St, Edinburgh EH8 9HX) was mentioned by Tony, a South Indian Restaurant, these are not prolific in Scotland. On the infamous No. 2 Bus home I studied the website for Tanjore. There was a Fish Curry, a South Indian Fish Curry. As the Curryspondents know, the Indian Mango in München has set the standard, their Fisch Chettinad being one of life’s greatest pleasures.

Marg had declared herself to be free of hockey commitments on Sunday, but how to get her to Edinburgh? I know!

In the early afternoon, Marg and Hector headed east, negotiating the mess that is currently the M8. All would have been well if a truck had not broken down on the slip road which was part of a diversion. Roslin was the destination, Rosslyn Chapel being on our list of places to visit ever since we saw a certain movie based on a certain book. We arrived at 15.00, just in time for the last lecture of the day. Hector-the- Secular visiting and entering a Chapel? Curry-Heute.

The Guide was excellent, this Fifteenth Century partial construction fully explained. Did Scottish Explorers really set foot in the Americas before Columbus? The musical notes carved into stone, a – Code – of their own. Then the acceptance that visitors to Rosslyn have quadrupled since the book and the movie, financing the restoration and the construction of the visitor’s centre. No photos permitted inside, why?

A Fruit Scone cannot be resisted, not – my only pleasure – but a sporadic one. Eating this after 16.00 meant we had to let our snack digest before dining.

We’re only ten minutes from Musselburgh – I advised the Dear Lady.

It came to pass that Marg and Hector were at the Staggs for an aperitif. Others must suffer.

I took the Opperchancity to phone Tanjore. Having seen the size of the premises and the layout on their website, there was no point risking a queue. A table for two at 18.30, please. Who knows what was actually written down for the name? Hector– might have been easier.

Clerk Street is  one of only three streets in Edinburgh I can navigate my way to, the Queen’s Hall. We managed to park for free across from Tanjore. The Waitress remembered the phone call, but had no decipherable name for the booking. We chose a table well inside, three at the door were vacant, three inside, but not for long.

An A3 double sided Menu acted as a table setting. I knew what I was having, now to lead Marg in the right direction.

Lamb Tanjore (£8.95) would have been my choice in any Mainstream Restaurant. Lamb Karaikudi (£8.95) looked so much better – Chettinad Spices – yes please. Both Dishes had Boneless Lamb only, one cannot have everything. Marg spotted Tanjore, but then changed to Karaikudi, finesse.

Chennai Fish Curry (£8.95), study the description, this could be what I have been looking for.

We agreed to share Jeera Rice (£3.50) and a Parotta (£2.95). Two glasses of Sparkling Water completed the Order.

Tanjore is quite an informal venue. They operate a BYOB policy with no corkage fee. Many fellow diners had brought wine, one Chap nipped out and returned with a couple of cans. Seating around forty, the place filled up. Only the two tables adjacent to us at the rear remained unoccupied. Booking should always be considered. It would have been impolite to take interior photos of my fellow diners, next time I’ll come at a quieter time. Lunchtime?

Two Ladies beside us had their Curry, the Masalas did not appear Excessive, my expectations were rising by the minute. Many had gone down the Thali, Dosa, Uthappam route. Tanjore was clearly far from being Mainstream.

Bring it on!

Two very Hot dinner plates were set before us by the Chap who brought the food.

No Karahis here, the Curry was served in oval shaped crockery. Topped with Cream, Cucumber and Tomato, both Dishes looked very inviting.  The Chennai Fish and the Lamb Karaikudi had more Masala than would be served in a Chettinad at Indian Mango. However, I have to admit that my earliest Chettinad’s at Indian Mango were much – Wetter – affairs, they have toned it down at my request over the years. Their Fish Chettinad, as served to Hector, is currently as much a Stir Fry as a Curry.

One of the Smallest Bowls of Rice ever seen, for £3.50!!, accompanied. There was hardly enough for one, never mind to share. Any sense of disappointment was momentary, the Paratha arrived. Piping Hot, Layered and Flaky, then some. The Ritual Photos complete, I looked for the Strip I had torn off, Marg had already snaffled it. By the time I took some more it was evident we would not have enough. Another – Parotta – was ordered, hopefully it would come before we were finished.

Marg was already commenting on the Rice. In addition to the Cumin Seeds, Nuts were also present, Excellent. Well not Excellent, the Portion was ridiculous, and this the day after I left Rice at Tuk Tuk. My own Curry-Heute Campaign backfiring? In passing I shall mention Tuk Tuk once more, it was the reading of Tanjore’s Menu which put me in the mood for the distinctive South Indian Flavours, hence my indulgence yesterday with Lamb Kohlapuri.

Chennai Fish Curry

The Chennai had more Fish than Masala, crucial to Hector’s enjoyment. Alternating with Rice and Paratha, I had the Best of Both Worlds. Had the Paratha been larger, I would have declared it my – Best Ever.

The anticipated Smoky Flavour was there, and much more. This Masala made me realise how Simplistic the Kolhapuri was yesterday, this Chennai had a Greater Complexity of Flavours. The Spice and Seasoning were well within acceptable parameters.

Tilapia, as everyone knows, is a Freshwater Fish. Sources suggest it is not the healthiest Fish Option, links to Alzheimer’s even being suggested. Let’s forget that and enjoy. The Masala Fish was the Perfect Complement to this Masala, served with the Skin still on, it held together well. The Paratha was gone, a few grains of Rice left, Marg suggested we halt and wait for the second.

Lamb Karaikudi

Tangy, and lots of flavour – was Marg’s proclamation moments after she started.

I sampled some of the Masala, it was possibly even more Complex than the Flavours in the Chennai. I did not dwell, I couldn’t spoil my own Curry. In the final moments a third of her last piece of Lamb came my way, then the remainder. At the start, Marg had counted six pieces of Meat, again, not a Large Portion, but enough for Marg. Hector has Greater Needs. The Lamb was a Standout, too often the Meat can be something to chew on whilst the Flavours come from the Masala alone. This Lamb was – giving – to the Overall Flavour, it was – Succulent – by all definitions, a term I rarely employ.

The second Paratha arrived, again Piping Hot. The Cooling Curry was revitalised.

Marg suggested I would really enjoy the Lamb Karaikudi when I next come back. Only if I were here for two sittings, no way could I pass up on a Fish Curry which I have to describe as one of the Very Best I have ever been served.

Whilst Hector likes to let the savoury linger, Marg likes to end on a sweet note. Vanilla Ice Cream (£2.25) was ordered. I could see three balls, Marg considered it to be nearer two.

The Bill

£32.55. Tanjore only accept Cash. The Sparkling Water was revealed to be £1.50 a glass.

The Aftermath

The Calling Card was given to the Waitress who immediately thought I owned a Glasgow Curry House. She is planing a Trip to the erstwhile Curry Capital soon, welcome to Punjabi Cuisine.

A challenge to Curryspondent Neil: when the M8 works are complete, I shall take the Bus through, we should have Lunch here, then see what happens thereafter.

Dr. Stan, March 29th?

Mr. Snax, why have you not been to Tanjore?

Howard, you wouldn’t like it.

Posted in Tanjore - South Indian Restaurant | 1 Comment

Glasgow – Tuk Tuk – Sometimes a Great Notion

Posted on March 18, 2017 by Hector

After an epic night in the State Bar, it was obvious The Company would re-assemble there this evening. With the imminent demise of the EGW, we are running out of Pubs in Glasgow that sell the Ale we desire. There had to be Brunch afore, Brunch at 17.00.

Lamb Kolhapuri, a slow cooked Traditional South Indian Flavoured Curry, is what Hector was craving this day. This meant a return to Tuk Tuk (426 Sauchiehall St, Glasgow G2 3JD).

Zaheer was busy dealing with Customers as I entered, a Colleague showed me to the table adjacent to where I sat last time. The Restaurant was much busier, around twenty Diners, it was Saturday.

Presented once more with the A3 Paper Menu, I told the Chap I was here to eat the Lamb Kolhapuri (£5.65) but did not wish just a Tapas portion. He suggested I order two Portions. Pilao Rice (£2.45) would accompany, Sparkling Water (£2.50) completed the Order.

When Zaheer spotted me, he was straight over – Hi, Hector! If he had looked for my review on Curry-Heute, he hadn’t found it. I showed him the drop down menu – The Curry-Heute Blog – and also the listed reference down the right under – Glasgow’s City Centre. Sorted.

On my last visit I had the freedom to roam and photograph the venue, today I had to stay put and mind my own business. The Replacement Samsung kept me in touch with the outside World. How much longer can I put up with this lousy device?

Two Tiffin Tins – Dabbas – and a modest Portion of Pilao Rice we arranged before me. The provided plate was little larger than a side plate. Half of the Rice was spread over the plate, there was way more than I first thought. The Rice would be necessary to soak up the Copious Masala that is a feature of the Kolhapuri.

The Lamb was spooned on top of the Rice, five good sized pieces, one more than last time. I have to classify this Dish as having Masala with Meat, still, I knew what I had signed up for.

Green Cardamoms, Cloves and Curry Leaves were gathered and set aside. Slivers of Dark Red Chillies were spotted, this is quite an Aromatic Dish. The Red Chillies change the dynamics of the Flavour adding a Smokiness which I have come to associate with South Indian Cuisine. This was why I was back so soon.

The Spice Level was towards the – High – end of the Scale, the Seasoning too was generous. Five pieces of Tender Lamb were devoured, knowing I had the same again was most comforting. With a nearly clean plate it was time to repeat the process. Six Large and one Small pieces of Lamb, I had a more than Substantial Curry now. I could not even take all of the remaining Rice, too much, yet it appeared so little on arrival.

Lamb Kolhapuri, note it well

Zaheer passed by – How is it, Hector?

Excellent, I love this Dish.

How different was this from my usual Karahi/Handi? The Joy of Indian Cuisine, every day offers something new to savour.

The Bill

£16.15. Perhaps a couple of Quid more than I am used to paying, but Tuk Tuk is on Sauchiehall Street.

The Aftermath

Curry can repeat, the Kolhapuri most certainly did. For the next six hours I could still taste the distinctive Smoky Flavour that is at the root of this Dish, Superb.

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Glasgow – Mia Sugar & Spice – Evocative Curry

Posted on March 17, 2017 by Hector

Can it really pour down all day? In Glasgow it can. What a miserable day, there had to be Curry. Mia – Sugar & Spice (523 Sauchiehall St, Glasgow, G3 7PQ) was the venue. Someone planted the thought of Ginger Lime Bhuna (£9.95) in Hector’s mind a couple of weeks ago. As good as the Cafe Salma days – was the description. Lahcen should be pleased. This was one of the Deluxe Curries Hector had yet to try.

Arriving at 16.15, three Young Ladies occupied the window seats, three Young Chaps were mid room. I took one of the two small tables adjacent to the hatch, acknowledging Chef #2 as I took my seat. Akhtar, Mein Host, shook hands, it has been a while.

Desi Hot – said Akhtar as he noted the Order. I had never noticed the Spice Levels on the Menu prior to today. Desi Hot, taking no prisoners then? A Vegetable Rice (£3.95), not on the menu, would accompany. The reminder was given – No Capsicum.

The Sparkling Water arrived in a pint glass, Excellent. Little more than a half litre bottle, there is something more satisfying drinking from a larger glass. What I didn’t know was the price, £3.45, ouch. One helluva markup.

No Poppadoms and Spiced Onions for Hector today. Perhaps there is the realisation that I currently do not really care for these. The Chaps had ordered Pizza, this always amuses. When they left, Akhtar informed me – those are the boys from Mother India. It is seven years since I last set foot in those premises. Akhtar took a seat beside me and enquired about my recent travels. The near Curry War in Madeira was outlined, and the impressive Quality of Curry in Polska also rated a mention.

The Karahi and the Plate of Vegetable Rice visually impressed. What a mass of Rice. With Cauliflower, Peas and Mushrooms, this Biryani in effect, was quite a treat. A plateful was decanted, no way would I be able to eat all this. Half of the Ginger Lime Bhuna was set on top of the Rice, without counting, it was clear that the Meat was well into double figures.

The Lamb was Tender, the chewing was so pleasurable. How I hate Lamb which could be sucked through a straw. This was Perfect. The Masala was Minimal and Thick, exactly the Standard expected. From the first intake of Meat and Masala there was a definite Citrus Blast. This took me back not only to the days of Cafe Salma but also The Village, whose Lamb Desi Korma triggered Hector’s Curry Obsession. Topped with Ginger Strips and who knows how many Chopped Green Chillies, the Spice Level was certainly – Desi Hot – the Seasoning was perhaps 10% under. With the Rice and Vegetables this was turning into a Magnificent Combination. I had nearly ordered a Paratha, what a mistake that would have been. The Variety of Textures was all, a healthier option too.

When the rest of the Bhuna was taken, I calculated that perhaps a third of the Rice would be left over.

What’s the verdict? – asked Akhtar as he passed.

With a full mouth, I simply nodded. This was Curry.

The Bill

£17.00. There is a tendency to round down. I could have played the 10% Discount Joker by checking in.

The Aftermath

Akhtar is off to Pakistan shortly, a holiday. The Sons of Akhtar will be running Mia Sugar & Spice. The Chefs will keep them right. I had to mention – Viceroy’s House – this spurred Akhtar into giving a brief History of Partition. One day Hector will get to Punjab, but on the Indian side.

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