Hector and Marg are in India, this Day 2 of Eight Day Intensive Tour of India’s Golden Triangle. There has been Curry-Heute already at the Excellent – Gulati Restaurant.
The afternoon took us to the Bangla Sahib Gurudwara Sikh Temple where apart from prayer, we witnessed the feeding of the thousands. Thereafter the Agrasen Ki Baoili Stepwell took us by surprise, much more than a hole in the ground.
The plan this evening was to find something completely different for dinner, Pasta for example.
Resident at the Maidens Hotel (7 Sham Nath Marg, New Delhi – 110054. India), we were advised that The Curzon Room had an Alternative Menu to The Garden Terrace where we had already eaten Breakfast, Lunch and Dinner. The advantage of an Organised Tour is being able to – do the sights – with the least effort, the payback is the choice of hotel is made by the Tour Company. We are too far away from the hub of New Delhi to simply nip out for Dinner, and the Bier hiatus is best described in another reliable Website.
The Curzon Room was quiet save a couple with two young, well behaved, children and another couple who were just finishing their Meal. The Menus were brought, the order for two Bottles of Sparkling Water given. They were unable to supply the advertised Large Bottle. Bier later, the prices were ridiculous.
Poppadoms, and Dips were brought to the table, a bit of a clue. This Restaurant only sold Indian Food…. I did offer to call it a day despite being in for what was before us, however, Marg was OK with her second Curry-Heute. How many more days will Hector get away with this?
Rahra Gosht (Rs 895) – Lamb braised with fresh ground spices – was Marg’s choice. In the UK this would be described as – Lamb with Lamb Mince (Keema), we shall see. For Hector, there could o
nly be one choice – Railway Mutton Curry – (Rs 895) – The famous curry invented on railway journey during the days of the Raj. There was a fear that Chicken and Daal would be all I would have to eat on this Trip, and here we are, two Lamb Dishes in one day. Plus ca Change.
After the Lunchtime Lesson at Gulati, there had to be Rice. Jeera Mater Pulao (Rs 295), or Peas-Rice with Cumin Seeds for those of us who speak – the other – Curry language. The Waiter confirmed that one portion would be enough to share.
Railway Mutton Curry
Since I first encountered Railway Curry, the common feature has been the presence of Baby Potatoes, an Aloo Gosht variant then? Served in a Soupy Masala the Lamb was off-the-bone. Six Large Pieces required the use of a knife to half them. Some Lamb was very Tender, some more Chewy. The accompanying Balls had me puzzled. They looked like Baby Potatoes but the Texture was different. Had the Potato been mashed then bound with Lentils? Reminiscent of Dough-balls, they were the Lesser Part of the Dish.
The Masala had a distinctive South Indian Flavour. Curry Leaves and Green Cardamom were present in the Soupy Masala, there was a Slight Creaminess too. Under-seasoned and Under-spiced this Curry was not particularly demanding. It went Cold very quickly. I’ve had way better in India, writes The Hector, at Lunchtime today!
Rahra Gosht
The Rahra Gosht had the expected appearance but surprisingly was on-the-bone. I have never seen this Dish served in this manner previously. This was Darker, Richer, Sweeter than the Masala served with the Railway Curry.
I like it a lot, very… said Marg. This was fortunate, we cannot have Marg being Curried-out on Day #2. What happened to the photo of Marg?
Marg required Coffee, Hector’s thoughts were inclined towards the Cavalry Bar in the adjacent room.
The Bill
Rs 2466.56, (£27.40) of which Rs 460 was the added tax.
The Aftermath
A Large Group arrived as we finished our Meal. We walked the few steps to the Bar, a few tables in a room. The Cricket was on, India were playing, some were excited.
India Trip 2016 – Day 2 –Hector’s India Trip – A Day in New Delhi
The Gulati Restaurant (6, Pandara Road, Pandara Market, 
The expected Chicken and Daal were present, plenty of time to be cornered by them. A Waiter brought Spiced Onion and other Salad Accoutrements for those of us who had ordered a la carte. Danger, Will Robinson! We had been warned not to touch any Food that could have been washed in tap water. That nobody touched these begs the question, do they dump them or re-present them? QED.
The metal serving pot was – Large, to say the least. Dry – was never going to be expected in this part of India, so any Masala would be regarded as – Excessive – by this commentator. That the Lamb was on-the-bone was one positive, that the Meat and a Sucky Bone protruded through the sea of Masala made the heart race. My First Indian Curry-proper in India. Patience, Dear Reader.
The Mirch Ka Parantha arrived Piping Hot, Perfect. Red with Chilli Powder, this was indeed a new Paratha Experience. Light and Layered, the Perfect Accompaniment.
Hector only does Curry Buffets on Special Occasions, this 
A Dais with Salads was quickly walked past, we have been advised to avoid anything that could have been washed in tap water. Boiled Rice was first up, best not to take too much. A Fish Dish was the first of the Real Dishes. Fish with Sweet Chili Sauce was ignored, there was an assortment of Capsicum therein, no thank you. A very Yellow Daal was also walked by, I had spotted Keema Anda, let’s have some Lamb Mince with Hard Boiled Egg. Matar Paneer – Cheese with Peas – did not sound much, however it looked appealing, as did the Final Selection – Baingan Bharta – an Aubergine based Mash. Some Jeera Rice to mop up the extravagant Moisture Content was required.
Baingan Bharta
This was Pleasant rather than Outstanding, no Methi, but a sense of Spice and Seasoning. The Baingan Barta was impressive, a Vegetable Mash. With Tomato and Onion in the Masala-mash along with the Eggplant, this was as close to the Masala that Hector was taught to cook around the turn of the century. The Matar Paneer provided the Buffet Selection on my plate with the required Overall Seasoning, a sample was enough for me, perhaps on this Trip I may have to risk exceeding my Cheese Quota, but not tonight. The Jeera Rice offered little scope for description other than this is the Land where Cumin is Jeera. They coud have done with being more heavy handed on the Cumin Seeds.
Back for more Keema Anda and Baingan Barta, the latter Vegetable Dish I shall look out for in future, this was the something new I have learned today.
This was not Indian by any stretch of the imagination, but a Sweet and Sour which would be normally served up in the most populous nation of our planet. The Fish was Rubbery, Marg was right, it was like Chicken.
Dahi Bhalley aur Kadak Ki Chaat (Rs 575) is not something one reads on a Menu every day. Lentil dumplings in a sweet yoghurt with spinach fritters. We decided to share this as well as Paneer Pakoda (Rs 650) described as – Cottage cheese fritters served with fresh mint relish, and tamarind relish. Two Veggie Dishes then, yes Hector had just turned down Lamb Roganjosh. 
The Dahi Bhalley has been given – to try – at Glasgow’s 
Paneer Pakoda was a First. Hector has to be careful with his intake of Cheese, excess can lead to loss of a meal, rapidly. The accompanying Mint Dip did little for me, the Yoghurt with the Dahi Bhalley was the focus, there was a lot of it. The Tamarind didn’t show. The Cheese Fritters were Pleasant. Between the Batter and the Cheese a Red Band was visible, Chilli, the Source of The Kick.
A somewhat curtailed afternoon Trip around Delhi featuring 
The Day has dawned, Hector and Marg en route to India, where some say I shall not enjoy the Food, perhaps there is more to India than Curry? Any remote chance The Hector had of wining the Curry Lover of The Year was blown out the water this morning when Neil sent a link from a newspaper, a 103 Year Old Lady is also a listed finalist. So it goes.
Seventy Eight minutes into – The Intern – it was time for The Hector to be fed, somewhere over Slovakia. Marg too opted for the Indian Chicken, how long before she is dreaming of Pasta?
The Tray was Complex, the Main Course was footery: Plain Rice in the middle, Chicken in a Masala on the right, and a Daal on the left. A Small Side contained Pasta (!), another some Natural Yoghurt. A hot Bread wrapped in foil housed a Modest Paratha. Who can eat an whole Paratha? This time.
The Chicken Portion was Microscopic on The Hector Scale of Meat, a couple of Wee Bits. With the Minimal Masala merely shrouding the Chicken, as is preferred, the Experience had potential. Coconut with a hint of Cumin, I thought I was flying to Northern India. The Daal came to the rescue, here was the more typical Earthy Flavour the Hector seeks in a Curry. Again, but a Soupcon, this was eked out between Chicken, Rice, Paratha and Yoghurt. I was enjoying this more than any In-flight Meal I had ever encountered!
Two days to go, hopefully, before Curry-Heute goes into overdrive. To practice for the Trip to India, it is time for Hector to address – The Vegetable. It was hoped that the Outstanding Vegetable Curry sometimes available at 
The Masala-mash was Minimal, made from? Yesterday’s Cauliflower pulped? The Orange Glow from the Oil made one realise that whilst this was not a Heart Attack on a Plate, there would be a certain Calorific Content.
The Vegetable Rice was a veritable plateful. Pilau Rice rich in Peas, Potato and Cauliflower, eh? Was this a sensible order? You bet! Spooning some of the Oily Potatoes and Cauliflower on to their Healthier Counterparts, the Mix became most attractive. This worked.
The Kick from the Aloo Gobi was instant, then the 
the Hiatus of the last two years. Downstairs has not been occupied in the recent visits, tonight there was a large family group, with weans. Surely not a repeat of 
Breads tend to cool faster than the contents of a Cast Iron Karahi, this can lead to an excess intake of The Accompaniment. The Second Paratha, also Well-fired, was placed under the first; such Pleasure when Dipped in the Oily Masala-mash. Time to focus on the Lamb.
I suggested to Steve that still more Seasoning was required, I like my Karahi to be seasoned to the limit, Steve otherwise. He was once again very impressed by what he was eating:
Sitting at the top of the stairs, Steve and I had to tolerate the full impact of the weans running up and down the stairs, even through the restaurant, playing tig. This is not appropriate Restaurant Behaviour. Has The Hector become more intolerant of weans since retiring? You bet. Parents, do your job or arrange a sitter.
A Friday spent at the Hawkshead Spring Beer Festival in Staveley had to end with a Curry-Heute. Having been separated from The Company on return to Glasgow Central, it was as much fate as chance when Mags was rounded up on Union Street. The lure of her Favourite – Aloo Gosht was the sufficient Pull Factor. (After last weekend at the 
Taking our seats in the Downstairs area, I could see Chef in – The Spot – with his back towards us. Is Rashid back and has he had a haircut?
With the Ginger Strips atop, the Sucky Bones and Chops visible, it was time for what is always a Treat. Ayaz knows how I like my Karahi, but may have balked at adding Sufficient (?) Salt. Chef Rashid would not have, he must be due back soon. Still, this was another great Curry Success. The Most Tender of Lamb, Different Cuts, Ribs too; the Thick Masala-mash revealing the Melange of Flavours, the Joy of dining at this establishment. As one approached the end game, the Food has retained its Heat due to the Starting Temperature and the Thickness of the black Karahi itself. Who wants Cold Curry?
The Hector was too busy enjoying his own and wondering why the 
roof of my mouth remained intact.
Entering just after noon, Hector was the first customer of the session. This was at the upmarket end of the spectrum, hot and hotter running Waiters, tablecloths galore. A Lunchtime Menu was placed on front of me. Normally I would still ask for a la carte, today would be a different day.
Regular Readers will now anticipate the Lamb Balti, but as I can now state that all being well, The India Trip is next week, it has come time to accept – Chicken, the Meat I may have to settle for. Chicken Tikka Bhuna it was, served with Rice and technically a share of a Naan, Onion Bhaji to Start, all for £8.90.
The Onion Bhaji came as a Pair. The Presentation was worthy of such a venue, a Sauce Boat of Raita on the Side to complement the Tamarind. How Fresh were these? Amazing! The Lightness was just what was required, not too much Bulk. This was an Impressive Start, and we know what that usually precedes.
Having cut up the Tikka, White Meat was now to the fore. The surface area ratio of Meat that had been affected by the Tandoor, to White Meat, was now confirming everything I ask about Chicken Curry, does it exist? Chicken is so Impermeable, only the first millimetre takes on any genuine Flavour. One may as well have Vegetables.
The Seasoning hit full on. Outstanding as the 
The Waitress smiled in recognition and thanked me for coming back. It would become apparent that she has duties behind the scenes more than front of house. A few Menus were brought, we struggled to get more. The Waiter kept disappearing. Some of The Company were becoming concerned. That I had recommended the Venue is why they were there. The proximity to the three Hotels at which we were billeted was also a matter in accepting this location. We would stick it out no matter what.
Opposite Hector and Kerr sat Carlos and Diola, a couple from the USA who are more used to Mexican Cuisine when eating – Spicy -but showed no fear of Indian. Carlos too asked for Achar Ghost, Spicy, with Boiled Rice to accompany. Two Poppadoms to Start. Under the Banner – Vegetarian – on The Menu is Mixed Vegetables (£6.00). This was Diola’s choice with Two Vegetable Samosas as a Starter.
The Poppadoms and Dips were distributed between those who required them. Ian’s Lamb Tikka looked fairly straightforward. Louise’s – Onion Bhaji – were more like Pancakes, possibly the Flattest Bhajis I have ever recorded.
There was no point in them not getting on with it. I still wonder about Biryani. I have seen The Man from Bradford order Biryani whilst abroad to avoid – Soup. Does it come with a Masala or not? Tonight it did not. After a few moments Miss X sent her Meal back to be reheated.
Martin was thoroughly enjoying his Bitter Fayre and was glad not have ordered the second Paratha. The Beautifully Dry Karahi was impressive, as 
Diola was the next person I could tune into. This is delicious – she said of her Mixed Vegetables. With the Standard – Potatoes, Cauliflower, Carrots and Peas – this was again a Visually Impressive Vegetable Curry.
Debs’ Lamb Tikka Karahi looked – Dry – in the extreme. It also had a Colour that I have never seen Rice turn before. Lovely, too much though – was her comment.
At 50p less than the Karahi Dishes, one assumes that Chef put Less effort and possibly Fewer Ingredients into the preparation of the Curry Dishes. Of the Chicken Madras, Ian said – Fine, Spicy. Not as good as the Shimla in Keighley. There’s a Venue I have not been to, yet.
In a Party of Ten there has to be at least one Chicken Tikka Masala. The Hector will not deny having ordered this once upon a time, in the last century… It looked too Red, this always worries, how much is Natural?
Kerr’s Karahi Keema I have also seen in the last couple of days, this looked consistent.
The Achar Ghost was something else. The entire Colour and Texture of the Achar Ghost was different from what I had ordered in previous visits. Paler, the straight Masala had been radically altered by the Lime Pickle. The Rice absorbed any Excess Masala, it’s strange having Rice with Karahi. The Lamb was cut as before, and was just as Tender, with the Pickle Blast, this was a very Different Dish. More Seasoning was needed, so I have learned this weekend to specifically ask for this in future.
Carlos’ Achar Ghost – Spicy was differentiated with Chopped Green Chillies, the Big Ones, atop his Karahi.
Very delicious, the right level of spice, just as I asked for it. It wasn’t dry, it had a bit of sourness to it. I liked the pickle taste. Diola once again reminded The Hector about her Mixed Vegetables – This is delicious. By now she appreciated her words would be published.