A Carlisle Beer Festival on a Friday, because I can
Today was the first day of Sandy’s Ale Festival at the Drover’s Rest, Monkhill, outside Carlisle. Thirteen were able to attend from Central Scotland, a Good Show.
It was only The Hector who headed straight for Curry-Heute after the return to Glasgow Central. Dr. Stan was on the same bus up the hill to Charing X but was not tempted. Back in the day…
Mia – Sugar & Spice (523 Sauchiehall St, Glasgow, G3 7PQ) was the chosen venue. Is is really six weeks since I was last here? En route I found Heera’s/PJ’s to be closed. Has it gone, or is undergoing yet another rebranding? Charing X also boasts its own – Leaning Monument.
Akhtar’s Son #2 was on duty at 20.45, his Father having done the day-shift. Only two other Customers were present throughout my stay which is the quietest I have seen this place on a Saturday night for months.
I was given my choice of tables, but chose the small table to the rear of the ground floor seating area which has become – My Spot. The Chef acknowledged me as a I sat down at the hatch in front of him. After a gap of a couple of years, this place is beginning to feel like – Home – again.
The Menu was brought, straight to the Vegetarian Section. Something serious has happened to The Hector since India, Lamb is no longer Automatic. This could be down to the plethora of Chicken that was presented in Hotel Buffets, but Lamb did appear for the Evening Buffets. I have always sought – The Interesting Vegetable – to accompany my Meat Curry, at this time I am enjoying the Diversity of the Vegetables themselves. Wednesday’s Vegetable Curry at the Ambala Deli Bar had as much Flavour as a Meat Equivalent. Something has happened.
Mixed Vegetable Karahi (£6.95) was the selection after discussing the various Vegetable Options. Vegetable Rice is still absent from the Menu, but I could not help ordering this too. How much overlap? Hector’s Bugbear Vegetable was mentioned, none please, anywhere. The Spice Rating was agreed upon.
Hotter than Medium.
Desi Medium.
I like the sound of that.
The Sparkling Water was presented unopened. Lime, the bottom of the glass had the telltale green colouring. On tasting there was no Lime, a trick of the light, or the 
design of the glass. A weird moment.
Another Waiter brought the Complimentary Poppadom and Dips, it has been a while. Spiced Onion, Mmmm.
21.00 it is still daylight in Glasgow in early May. This is when living in Central Scotland has its advantages. It has been a long time since Breakfast at the Sir John Moore, a ‘Spoons Scottish Breakfast.
The Karahi and Rice were placed before me. I have been enjoying the Vegetable Rice on these premises since the days of Cafe Salma. The Rice had to be decanted first – Peas, Potatoes and Cauliflower, how much duplication would there be? The Karahi had – Potatoes, Peas, Tomatoes, Fresh Mushrooms and Onion.
The Vegetable Karahi looked like any Lamb Karahi one would order, the Masala shrouded the Solids, no more. The lack of visible Oil suggested that this Combination could be the Healthiest Curry ever encountered. Such volume as the Masala possessed, it dissipated into the Rice. This was a – Dry Curry – but in no way lacked moisture.
The Overall Flavour impressed, the Spice was there, the contents easily digestible. The Potato Pieces had to be halved as one would do a large piece of Meat. I was loving this. The Variety of Textures in the Vegetables gave complete Satisfaction.
Son #2 asked the Customary Question. I had to rave about what I had been served. As is part of the current scene, I remarked that I have had a series of Vegetable Curry dishes in the last week, and have enjoyed them all. This and Ambala’s do stand out.
The two Fellow Diners were served Ice Cream. As always, Hector declined Dessert.
The Bill
£12.95. Cheaper than Lamb, inevitably.
The Aftermath
India had to mentioned, and the fact that in the area we visited did not serve the Punjabi Cuisine I prefer as a matter of course. It was suggested I should visit that part of the Indian Subcontinent. The fear is – I’d disappear.
The Menu was studied once again, this time I spotted a Lamb Chops Platter, £21.99 for fourteen pieces, as opposed to £6.99 for four. Still pricey in comparison to other venues. With Dinner in just over four hours, the thought of eating a Mass of Meat did not feel appropriate. Mix Vegetable Curry (£6.50), would this be the same Vegetable Curry as served as Standard, so I believe. 
The Waiter tried his best to increase the Chapatis to two, I assured him one would be enough. A can of Mango Rubicon (£1.10) would complete the Order. It was then I noticed an instruction on the front of the Menu. Next time.
As before, two Pots of Dips were provided, looking around the room, I saw these untouched at other tables. Perhaps they should go the whole way and supply a Poppadom.
Served in a Karahi, it looked like a Karahi, not the Slightly Creamy Dish that 
Carrots, Cauliflower, Broccoli, Peas, Green Beans plus the Ginger Strips were the Interesting Vegetables. The Kick was Intense, the Seasoning just on the Limit. There was a Subtle Sweetness, I would deduce emanating from the Carrots. Hector has theorised about the presence of Carrots in the Masala of my 
ressive Curry. The Single Chapati was sufficient.
As 14.30 approached I observed that some of our Fellow Diners were having an Extended Lunch. The Foaming Ale was still being ordered. Bar & Restaurant it says.
Altogether now – Potatoes, Cauliflower, Peas, and Green Beans – the Standard Four. There was enough Diversity and Texture, each adding their personality, I am becoming used to this. The Masala was impressively Thick and in no way excessive. The Seasoning was acceptable, a Medium Kick, what was there not to like? There was a wholesome, Earthy Flavour markedly different than any Meat Curry. The more I ate, the better it became. Ah, the Cauliflower had the same Foostie Taste discovered in 
The Mushroom Rice came in a sensible sized portion, the Mushrooms were Fresh thankfully. The Curry and Rice was filling, Meat was not missed. Hector will be eating more Vegetable Curry in the foreseeable.
When Hector orders this Dish there is always negotiation about what should accompany the Meat. When Potatoes can be agreed upon instead of the usual 
Having decanted all of the Mushroom Rice for photographic purposes, Marg lost out. One Chapati did not go far. There was more than enough Rice to share. This time Hector had the better experience. Next time I suppose it has to be Achari Lamb.
Eleanor, who represented Hector at the Curry Awards earlier this month, suggested a Curry for All before watching the beat combo – Slow Train – later at the Commodore. On the train down to Helensburgh, Hector met Curryspondent Kevin. One would be surprised if he does not appear in person before too long in these pages.
Visits to Helensburgh are no longer a daily occurrence and so neither are visits to the 
Marg and Eleanor have found a Dish they both love – Mint Coriander Masala (£9.00). As ever Marg would have a single Chapati, Eleanor the Boiled Rice. They would share a Vegetable Pakora, Marg holds their Pakora in the highest esteem. Such are the expectations of the visit.
The Vegetable Pakora was up to Standard/Expectation, the Mixed Combo is definitely shrinking. The Lamb Tikka Cutlets are the Highlight for me, they are smaller than previously, and more chewy. Still, very Tasty. A smaller portion means it is easier to tackle The Main Course, maybe they could knock a £ off, at least.
One could tell, whilst taking the photo, that this was going to be Something Special. Before me sat the Thickest, Minimal Masala I have seen in over a month. With the Dried Methi and Fresh Coriander on top there would be four distinct Sources of Flavour. The Pickle was Intense, the Level of Seasoning was – Brave. This might not suit some, however, IMHO, this is how this Dish has to be to extract all of the Flavour within – Tremendous.
There was plenty of Tender Lamb, the balance between Perfect Paratha and Meat had to be calculated. One can leave Paratha, one hates leaving Meat/Masala. I should order the Mixed Combo to arrive afterwards, not as a Starter. (
This is really good – stated Eleanor almost immediately. The Mint Coriander Masala in Lamb is tried and tested. Tonight’s Dish was possibly different from the previous savoured. Eleanor was sure she could taste a slight Pickle Element, I was invited to confirm, true. The Masala was also darker, the advantage of photographic records. Amazing Curry! – was her verdict. Every grain of Rice was finished, the plate licked, figuratively. And why did we receive a portion of Pilao Rice that was not ordered?
Jamie, eating the Chicken version of Hector’s Feast for the first time was most certainly impressed. Thanks for the recommendation – was his contribution. For Jamie it was the Naan which stole the show. How Big? Crazy. What’s more, having burned up the calories before he arrived, he was able to eat the lot. There is a place in 
The Bill
Nigel, Mein Host at Staggs, has recommended the Nepalese Restaurant just across the street and so the Gurkha Bar & Restaurant (96 N High St, Musselburgh EH21 6AS) it was for dinner this evening. Calling themselves a – Bar – is one way of stating that they sell a full range of Drinks. We were here for the Curry.
By the time we had dismissed the – no chances – it was the usual Dishes to choose from. Most Lamb Dishes were priced at £8.95 – Methi, Bhuna or Karahi. Achari Lamb (£9.55) was 60p more and listed in the Gurkha Specials. This was Dr. Stan’s choice along with a Tandoori Paratha (£2.50) Also in the Specials was Bhuteko Khasi (Medium) – Tender pieces of lamb cooked with onion, garlic, green chilli and spring onion. The ingredients should avoid a needless conversation, however, I did ask for more information. It should be served suitably – Dry. A Stuffed Paratha (£2.50) would accompany.
The Bhuteko Khasi was presented with the Thick, Minimal Masala that was agreed upon. The standard version may differ. The Spice from the Dips was still stronger on the palate through much of the eating, though in time, Spice did emanate from the Lamb. There was very little Flavour, the Dish lacked Seasoning. The Spring Onion was a Topping and at least added a welcomed diversity.
This appeared to be very much a – Standard Curry. Topped with Tomato and Ginger Strips, this gave the impression of being the better of the two Dishes.
The joy of being home on a Saturday afternoon, the 15.00 Curry. The venue, the Curry House I visit most regularly – 
his Lamb Karahi cooked by one of his two favourite Glasgow Chefs. There is no need to describe the Customisations – what extras to put in, and what should never appear, understood. A single Chapati should be sufficient accompaniment.
Just in case anyone thinks otherwise, the Topping is Long Green Chillies, sliced, an Extra Kick, to supplement the Green Chillies cooked into the Mash. The Mash, Heavenly. The Seasoning, the Oil, how I have missed this, yet I have deliberately not come running here since the return from 
This was the sheer joy of having a Bespoke Curry prepared when Chef has the time to give it his all. Welcome back, Rashid.
Hector chose to split his shift to enable Curry-Heute. Jim told me where not to go, I had pretty much decided that the choice of venue would be the Koh-I-Noor (40 New Sneddon St, Paisley PA3 2AZ), less than a ten minute walk from the Town Hall.
I was given a small table at the rear of the room. There was a assumption of – Buffet – I asked for the Menu. Methi Gosht (£8.95) was listed under the Karahi Dishes. The Ubiquitous – Green Peppers – were listed as the Unnecessary Ingredient. Rogan Josh (£7.95) would be the fallback.
Decanting the Rice, it was pleasing to see Fresh Mushrooms and a Sensible Quantity of Rice, the colour Orange was puzzling. The Curry was carefully arranged, the photo captures the Thickness of the Masala, nothing Runny here. The Spice Level was exactly as asked – Hotter than Medium. The Seasoning was a tad under. The Waiter returned to once again assure me there were no Green Peppers. The Lamb was plentiful, into double figures. What happened to the – Methi Blast? I could see the Herb Presence, but could taste nothing distinctive, the only let down.
A Pleasing Curry overall, way better than that served 
With the Slightly Creamy nature of the Masala, no Chef would Season this Curry to Hector’s Standards. The search for Spice began, that I had to look for it speaks volumes. The Lamb was the Source of what little Kick there was. The Ginger Strips at least added a Blast of Flavour but this Dish suffered from a lack of Complexity, no Surprises. The appearance made me anticipate Coconut, but none ever made its presence known. Have the tastebuds been Rowing Jack-ed?
I was asking myself why this Curry was considered to be a Handi, Pasanda is how this would be rated in the West of Scotland.
I have had better Curry in 
The Bill
Tavaa is no more.
Restauracja Indyjska Shivaz (Mielzynskiego 16, 61-829 
Hector ordered a la carte
This was a much more sensible Portion than I had been given on 
Seven Large Pieces of Mutton, which varied from Tender to a Good Firm, had to be cut, making fourteen. This was enough Meat. There was an Aroma of Dark Red Chillies yet I found none. The distinctive South Indian Aroma was there. As I ate, the term – Chettinad – came to mind. The Dish was – Spicy – as asked for. The Masala had a Decent Thickness, the Cream Content was not overdone. With the Ginger Strips and the Vegetables this was a Very Satisfying Curry Experience. Dare I say, this could be the Curry House in Poznan I should recommend one visits first?
Chicken Madras
Ricky would never have ordered this in 
