With 500g of Stewing Steak to cook for tonight’s dinner, something different was called for. On occasion, some forty five years ago, Mother would present a Tomato-rich, Spicy Beef Dish – Devilled Beef – she called it. It was not Curry, but back then there was the strange notion that one could not eat Curry every day.
With information on everything a click away, so a recipe for this apparently Sri Lankan Dish was found. Sri Lankan? And no Coconut, yay!
The found recipe looked almost appropriate for my needs, I have added a few twists of my own, Olives were leftover in the fridge, because this Dish is NOT Curry, I even added some finely chopped Capsicum.
It was Dr. Stan who sold me on the need to purchase a Pressure Cooker, the Beef was sufficiently cooked inside fifteen minutes. The Onion was then added and cooked slowly, lid off to create the Mash. Once the liquid reduced to my preferred level of – Dry – the Tomatoes and Chilli Sauce were added and cooked through for another ten minutes. Not Curry, but a pleasant change.
The full instructions for Devilled Beef.
Meanwhile, a Stunning Potato Dish I encountered at a Buffet Lunch at the Patan Mahal, Patan, Rajahstan has been waiting for the moment. Aloo Taare Ko is a Nepalese Dish so The Sources say. Nepalese, a Dry Dish, we live and learn.
With only a tablespoon each of Oil and Ghee present, and no Water (unless absolutely required), how this quantity of Potatoes and Onion could possibly cook did puzzle. When I make Bratkartoffeln (Pan Fried Potatoes), it is set aside Boiled Potatoes that are the starting point. To cook from raw, unexpected.
I have never cooked Aloo Jeera, however, when the Potatoes were added to the fried Cumin and Fenugreek Seeds, it looked as if I was on my way.
The Potatoes and Onion were thoroughly cooked in about twenty minutes with the pot lid on. I gave them another ten to replicate the Beautiful Dryness experienced in Patan.
The result was Splendid apart from a lack of Salt which I have taken off in the Recipe.
Marg was well impressed with the new string to Hector’s bow. Sweet and Sour – was how she described the Devilled Beef, that’s what happens when one uses Bottled Chilli Sauce. The Aloo Taare Ko is a very fine compliment to the Devilled Beef.
Boiled Beef and Potatoes, it will never catch on.
Two of the four tables were occupied when I entered, minutes later all four tables were occupied. Burgers and Chips? You must be joking, however, each to their own. Rashid and his assistant Chef were busy, who ate all the Lamb? Those not eating Burgers had chosen from the Daily Specials and so were served first. It was a full half hour before the Karahi and Chapattis were brought by the Lady who helps out.
I know people come to this Blog not to read the meanderings of the author, but just to salivate at the photos. Feast the eyes, this is as good as it gets. There are only four Lamb Chops, but each Chop is way larger than the norm. The Chapattis were Hot, the Karahi was Hotter still, and as for the Oil collecting beside the Masala Mash, too hot to handle.
We had an audience, newcomers were watching Steve and Hector eat Chops – the proper way. One Chapatti as ever was enough, dipped in the Oil to start, then scooping up the Masala. Just how much Methi was there in this Creation? The Masala oozed Methi, Glorious! The Seasoning was at the Limit, ah Steve tends not to like his Curry this well Seasoned. I had to ask, it was within Acceptable Parameters. The Chops had been marinaded, no doubt they had been destined for the Tandoor, however, they had escaped this treatment. Still, Tandoori Chops in this Mash would not be the end of the World. This was Wonderful, to think I nearly had Desi Korma, next time.
Jim has been keen to be taken to the 
behind the counter after his lengthy vacation, Mr. Anwar Sr. was also there to greet us. Omar brought the extra place setting to the table, we would be the only sit-in customers for a while, though the debris on two tables suggested they had been busy.
Two Fillets of Haddock were presented on a platter, Jim was impressed by the sight of this, once he started he knew he was in for a memorable day. Jim and Hector shared half of one Fish, the other went in Dr. Stan’s direction, the intention was that Aileen would have some too. Naveed headed us off at the pass and brought another platter – Chapli Kebab and Fish Pakora, for Aileen. Did I mention she had just ordered two Mains?
Jim was having some of that. We agreed that another photo would be taken afterwards to see how his waistline had expanded during the visit. Dr. Stan passed the remaining Haddock anti-clockwise, eventually it disappeared. Then it was the Fish Pakora that had to be finished. The Chapli Kebab had gone in a flash courtesy of Jim and Aileen. Hector took the last piece of Fish Pakora, for comparison purposes. Fine as it was, nothing competes with 
Yadgar’s
Future visits were being discussed as we ate, Jim will no doubt bring a bus load – ouch! For the record, 
Chef Arshad came out to take his customary bow and was introduced to the First-timers.
Shkoor texted to check we had been well served. You don’t get service like this anywhere else.
The Aftermath
Mein Host was back to assist. I described my preference for Thick and Minimal Masala, he admitted the Dum Pokht, as written here, was served in a – Broth. Hector does not desire Soup. The advantage of hindsight shows how much of a – Stew – the version was as served at 
Marg’s first announcement was Moroccan Olives (£2.00). Under the heading – Afghan Tanür (Tandoor) was Lamb Chops, again sold by weight. Marg selected the £9.00 option, with Hand Cut Chips (£3.00). By now we had the Waitress who advised us that Salad would accompany. This should prove to be enough for Marg this Lunchtime.
Mein Host, now dressed as The Chef, came out to ask Marg how she desired her Chops. Well cooked, towards Carbon – was the reply. 
The Olives, Salad and Dips kept Marg and Hector amused whilst the Mains were prepared. The Karahi would take a while, at 
The Waitress brought The Main Event. The Wrap was Substantial, Four Chops in a Steel Platter were given to Marg. £9.00 for Four Chops. Steep, very steep.
The Naan was twice the size any man could eat. Where was this in 
The Namak Mandai Karahi looked the Authentic Afghan Dish, the Masala was Sufficient, no way Excessive, and Thick. It was simply Spiced, a Salt and Pepper Mash, Glorious. The Lamb was on-the-bone as it has to be. Lamb Chops and Sucky Bones featured, the Best of Both Worlds. Mein Host, The Chef, was out to inspect our progress. He informed me that Asians question his Lamb as being not Soft enough. He assured me the Meat is deliberately served – Slightly Harder – as it is in the area of Afghanistan near the Pakistan Border from where they take their inspiration. The Local Cuisine was filmed, the Spices are flown here, the rest Sourced Locally. This is as Authentic as Afghan Cuisine can be, the Lamb is steamed in Oil, a simple cooking method
Les Autres
A New Chap arrived, The Brother. He too engaged us at length. He suggested that Clive try the Chapli Kebab next time, or he visits 
Marg, Lord Clive of 
Arriving just after 19.00 a few tables were occupied. I remarked to Marg on the Aroma as we took our seats – This place smells like a Curry House.
Two pages of the menu covered the Specials. A problem, having dismissed the numerous Chicken dishes, the Lamb Dishes all appeared to be be BBQ Meat. Regular Readers know that Hector’s Preference is Tender Lamb, the Meat is not sealed, more chance of the Spices in the Masala permeating. Once a BBQ/Tandoor is employed then the Marinade is all, the Masala remains an independent entity. In other words, Hector desires – Curry – but is not adverse to Tandoori Starters.
The Karahi Lamb was dismissed instantly. Tender Lamb yes, what immediately follows, no way. Marg chose Salmon Makai (£11.50) – BBQ fillet salmon cooked with mild spices in a smooth cream sauce with a touch of coconut. A light and delightfully delicate dish. … and very suited to Marg.
The Lamb Chilli Masala appeared as described, this looked to be a Worthy Dish, a quality Masala with Oil collecting on the side of the serving dish.
Oh yes!
Marg took some of the Vegetable Rice and started on her Salmon Makai. She was loving this – Creamy, a change, I wanted something a bit different. I had a taste, Coconut to the fore, no thank you. Marg departed.
The Lamb was Tender to slightly Chewy, no problem. The Seasoning was – Under -, the Spice – Madras – as asked for, a Good Kick. Ah, the Methi, the Full Methi Blast. There’s more.
The Imran Naan was Plate Sized, again more would have been Merrier. As I have to accept, the Meat looked Doner-like, but at least was Brown, not the Bright Red served up so often. With the combination of ingredients, how could it fail? The Garlic had combined well with the Herb topping, this is one of the Tastiest Naans ever. Hector now had two Sources of Wonderful Flavours, plus the Variety of Textures with the Vegetables. This is as Good as Curry gets. Have I mentioned the Methi?
Clive too was impressed, the Meat in his Lamb Chilli Masala turned out not to be as tough as even he expected.
Marg took the Opperchancity to order a – Hot Milky Coffee. What came was Black Coffee with the sugar bowl. Marg explained that was not what she desired. The Black Coffee was soon accompanied by a small jug of Hot Milk. Coffee, Coffee and Ladies.
A day out touring the Brewpubs of Hackney should naturally conclude with Curry, in 
Tonight there had to be something different. By different, I mean in – The Hector Style. I would ask The Waiter to recommend a Dish which would have a Thick and Minimal Masala. Why has it taken me so long to learn to ask for – Thick – Masala as well as Minimal? No answer required.
The Chicken Dhansak is one Curry that The Hector is never going to order, such is the joy of dining in company we get to see a range of Menu Items. What came was far too – Soup-like – for Hector but Clive, and others, are happy with this style of Curry.
The Naan was a Decent Size and the occasional bit of Flakiness was testimony to the well-fired exterior. Burnt Bits can be Tasty. The Mince content was Donner-like which, with Parathas, sadly appears to be The Norm. One still hopes for Separate Grains of Lamb Mince, once experienced, never forgotten.
This is one of the best Dhansaks I’ve ever had. – declared Clive. This is very good, a balance between sweet and spice. This one has some fire in it as well. So no mention of – Sour – then.
Visually, one has to admit that this Randomly Titled Dish had me won before I started. When Hector sees a Masala as Thick as this, the salivation process kicks in, instinct. The Masala was enough to cover the Lamb which somehow had been cut into Long Strips. Lamb can be cut this way? At times like this one questions if it is actually – Lamb, as Beef tends towards this type of carving.
Spread over the sensibly sized portion of Mushroom Rice, this was exactly what the Hector needed at 23.00 this Saturday night, here we go.
Chopped Green Chillies were the source of the Ferocious Kick, the Long Red Chillies added a bit more but were mostly decorative – IMHO. Nature’s Sprinkler System became active on the top palate. I do not know why people say – It’s too Spicy. The other well worn Cliche – You cannot taste anything when it’s this Spicy – may have some merit. I was able to confirm that the Strips were in fact – Lamb, how often does one experience this distinctive Flavour? I can also report that the Gurka’s Revenge was Under-Seasoned and would have benefited from an additional Sprinkling of Herbs – Methi, for example.
The Bill
easyJet admitted the flight to Gatwick was delayed by forty five minutes only after Marg and Hector had passed through security at Glasgow Airport. Lord Clive of 
Lord Clive had a plan, as with August Bank Holiday, this Bank Holiday Weekend means a Beer Festival at the Surrey Oaks, Newdigate. We were whisked past Stanhill Court where our Hosts were married, into the depths of Surrey. Driving along Parkgate Road, there was a less than subtle clue as to – An Event – occurring. Cars were parked along both sides of the road for about 500m, what chance getting into a car park? Somehow Lady Maggie, with proximity alarms working overtime, managed to wedge the Jalopy into the only available space in the Raj Ali (Parkgate Rd, Newdigate, Dorking, Surrey RH5 5DZ) car park. Ale, thought Hector, perhaps we should book a table for later out of politeness, after all we are in the car park of the Curry House.
Hector was snapping everything, but was summoned by both Hers Indoors – We have a table. Despite the throng across the street in the Pub Gardens, the Ali Raj was only half full. Hector’s Happiness was on the increase. Having consulted a well known and reliable Website earlier in the day, the Ada Gosht had to be the Curry of choice this evening. This Dish impressed greatly 
At 70p a pop, Clive and Hector were not playing, plus the same again for The Bits. 
Marg, Clive and Hector ordered Ada Gosht (£9.60) – Aromatic Lamb cooked with yoghurt, ginger and coriander flavoured with herbs and spices – as ever, the Hector Caveat was added. Chapati (£1.50) for Marg, Subji Paratha (£2.80) for Hector and Keema Paratha (£2.90, not on the Menu?) for Clive. For Maggie: Lamb Biriani (£10.95) and Saag Aloo (£3.95), I was already looking forward to sampling the Excess.
Today the Lamb Pieces were not so numerous, but were suitably Large. Tender to Chewy, Marg actually remarked on this first. Under-seasoned and Under-spiced, where was the Citrus Blast? Lacking in Flavour was Hector’s take, though Marg said she did taste – Lemon. Clive ate without comment, he was neither up nor down. The retained Condiments were put to use, the Lime Pickle was mixed in to the far away half of my Ada Gosht, now I have a Blast, a Pity I had to resort to this.
The Chaps from Oakham Ales are in town this evening to meet – The Company – those who have been directly responsible for promoting Green Devil from a Seasonal Brew to a Regular Brew. A Substantial Dinner was required to absorb any excess partook’t at The State Bar thereafter.
I was The Lone Diner throughout the Seder, until a couple of Chaps took the window table for Coffee. Mia – The Coffee House? Why not, I note they are also advertising a three course Lunch and pre-theatre Dinner. Akhtar said that he had a group of Ladies from Bearsden here at Lunchtime. Hopefully Mia Sugar & Spice will maintain their all-day opening.
Two Complimentary Poppadoms, Spiced Onion and Dips were brought in a flash. The Spiced Onions were on top form, Spicy with a slight Sweetness. One Poppadom was quite sufficient. (
The Lamb Desi Handi sizzled in the Karahi, another – Gosh – moment. The Pile of Meat was easily in double figures, all Large Pieces. The Masala Mash was seriously Thick, the way The Hector desires. The Onion-Tomato Mash was scooped on to pieces of ample Chapatti, alternating with the devouring of the Lamb. The Green Chillies on top added to the Ferocious Kick. It’s not too hot? – asked Akhtar. Impossible – was the reply. Bravado.
In the past week I have enjoyed The Best of Karahi at Manchester’s 
Akhtar brought over the rest of the Litre Bottle, – You may as well have this. Hassan was mentioned, his school in 
On 
The Meat content was way more than a Soupçon, quite a Portion of Lamb. The Masala was similar to that served in the Karahi Gosht, the same Sticky, Thickness. The Flavour was entirely different, the Karela was barely visible, all part of the Mash, however, it had done its work, this Curry was Bitter, Superb.
Peter summoned Hector to the Allison Arms this afternoon, he still thinks it’s my Birthday. Marg was in Stirling for much of the day, hockey of course. We agreed to rendezvous at 
By the time we had settled on a Poppadom each, plus The Bits, the Mains were ready. Marg instantly observed that her Boneless Portion was Larger than Hector’s. This remains the Great Curry Paradox: one generally pays more for on-the-bone yet knowingly, the debris will pile up. At 
I have been ordering this as – Vegetable Rice – since my earliest encounters at 
From the first intake of Lamb there was a gasp of pleasure. This is it, 
Karahi Gosht Boneless
The Masala is the same, but will never pack the same punch as when Meat on-the-bone has been part of the cooking process. Marg found her Dish to be slightly too Spicy for her. She is perfectly capable of eating – Spicy Curry – but just likes to register her thoughts. Dehydration was her main concern as she summoned a second Mango Rubicon from Omar. Hector had to sample the Boneless version, not too different on this occasion, but a Significantly Different Portion Size. So it appeared.
Ambala Deli Bar
Marg was consulted, Three Scoops (£4.20) were selected, Marg’s choice. Daim Bar?
Before Pendragon took to the stage I was able to make a copy of the Set-list. A track from the album scored out? The Two Ladies accompanied for backing vocals, yet the opening Eponymous Track – with its Operatic leanings was still played as a recording. As Good as Gold kicked things off, by the end Nick Barrrett, Guitar and Composer, again looked gob-smacked at the warmth coming from the Glasgow audience, and The Mob of about six.
Beautiful Soul was the first, this works well on stage followed by the compulsory Nostradamus aka Stargazing (The Window of Life) had everyone jumping again, except The Hector of course. Back down to earth with Come Home Jack (Men
Who Climb Mountains) and then the track from Passion which took this commentator by surprise in early hearings. Green and Pleasant Land (Passion) is an Epic, the Choir was in full force once again.
It was now well after 23.30, late for The Ferry. The Set-list showed Indigo (Pure), IMHO the greatest Nick Barrett song composition. Everyone would have left happy after this Aural Feast. It was the last night of the tour, there was more. Somehow Nick still had the voice to tackle The Pursuit of Excellence (Masquerade Overture) which had been missed from the album sequence earlier. Finally, and by now it is after midnight, Faces of Light (Men Who Climb Mountains) which proved there are two songs at least worth playing Live from this album.
That’s Pendragon for 2016. A new album, all things being equal, should appear in 2017. A reason to visit