Buffet Price
Monday – Thursday – £11.95.
Friday – Sunday – £12.95.
Lord Clive is Resident, Marg is in Wakefield, Bier and Hockey, respectively. It is the second day of the Glasgow Real Ale Festival 2015 (G-RAF) and Hector is back to work already, as a Volunteer. Volunteer, a term that takes me back to Ashdot Ya’akov (Me’uchad), 1980 and thereafter. What is the purpose of life without work? I shall discover this in the coming months and hopefully many more years. Suffice to say, at 22.00, Five of us escaped from The Briggait and headed to The Village (119 West St., Tradeston, Glasgow G5 8BA). The Ramadan Buffet was underway.
A table for five? The place was stowed, The Locals had starved themselves all day. Clive and Hector had endured near-starvation in order to maximise the enjoyment of what was waiting – Village Desi Curry.
The Head Waiter moved some tables from the area where folk were queuing into the main dining area, our table was created. Hector is known at this establishment. The Sparkling Water was ordered, we were off…
Mags had been here before for the Eid Mubarak Buffet, she knew the score, avoid The Starters. Craig, Yvonne and Clive accepted this strategy.
Bypassing the array of Starters, Mr. Baig asked if we had enjoyed our Starters.
We have had none, we’re here for the Curry!
The First Sweep
The Hector led the way, Lamb Bhoona, a Standard Curry from Yesteryear. Helping oneself meant the excess Masala need not be taken for what is traditionally a Dry Curry, the first encounter of this model was back in the 1970s. Keema Aloo, not on the standard Village Menu, and much missed on my previous visit five nights ago. Paye, Trotters, finally I had to try these.
En route along the multitude of pots on offer, Irram pointed to a plate of Fresh Ginger, Chillies and other Toppings – For the Haleem. Not tonight, well maybe later.
Clive, Yvonne and Mags completed a First Sweep and sat down with Hector. Craig was somehow left behind, The Hector was called upon again, Craig was talked through each Dish, he sampled the lot, Brave Craig. Each Dish would be Spiced just above his Comfort Zone. Fear not, Craig never wastes food.
The Curry Soldier
The Lamb Bhoona was a Delight, the Seasoning right where it should be. The Lamb was on the Chewy-side, one cannot expect the Best Cuts in a Buffet, that would be Economic Madness.
The Keema Aloo was much anticipated and was loved by all. It is amazing how The Company have taken to this over the years. The Keema Aloo was Absolute Perfection. Probably the easiest Curry to make, however achieving the correct balance of Salt and Methi takes skill. At the time of writing, one looks at the photo,…. Mmmmm.
Trotters, Paye, a Dish which most certainly has its roots in Poverty, the attraction was Meat on-the-bone. The Reality was a Fatty Residue. Done it, don’t need to again. Paye makes Haleem seem like a Luxury.
The Second Sweep
Chinese Rice? No thanks. Lamb Pilau? Might as well.
The Daal Kadu would be The Sanity Claus. The Haleem was considered, in fact most of The Company tried it, no complaints. OK, another chance.
The Lamb Karahi was the final Great Attraction, served on-the-bone, This was more than enough. Imagine I had Starters, I would never have reached this far. What is it about Buffets?
The Lamb in the Pilau appears to have been smothered by the Haleem. I still don’t get Haleem. To Hector, Kadu is a Vegetable related to the Pumpkin and should feature in the Curry-Heute Vegetable Curry Recipe (as yet unwritten). This was Courgette, not Kadu. Still, Courgette in a Curry, a first. Very Pleasant. And finally, the Lamb Karahi... there was Karela embedded in the Masala which I had not spotted when spooning. The Bitter Vegetable. This was Superb.
Maggie wouldn’t have done that
There’s no excuse. Here are some more gratuitous photos of Village Curry and Peeps enjoying themselves. What would the Curry-Heute Blog be without the photos?
Craig went up for a Starter or two, somehow Fresh Fruit appeared on his plate. Soft Ice Cream was the Dessert of The Majority. Was it Taylor or Carpiagni?
The Bill
I don’t think Kassif charged us enough. But when challenged reconfirmed his total.
Thank you.
The Aftermath
A sharp exit. Last Train from Glasgow Central. The train to Garscadden was avoided. Just as well The Village did not stay open until 02.00.
The day has finally dawned, Hector’s last day of work, last day of school. It’s about time I left school. Work no more, well not until tomorrow when I volunteer to help man the Foreign Bar at the Glasgow Real Ale Festival 2015 (G-RAF), see you there.
Curry was always going to be how Hector said his Farewell to Helensburgh. The 
The Main Course had to be the Dish Hector was denied on Monday – Achari Gosht. One Lady had Lamb Rogan Josh, the Dish Hector has eaten at this Venue beyond all others – Respect. The other Lady ordered Chicken Rogan Josh, one out of two… Steve stuck with his now favoured Lamb Methi. Ah, Methi.
Irfan insisted on fetching Rashid from the kitchen as I left for the train. Tonight may well be my last Thursday Night 
Just in case there is still someone out there who is not aware, this is the week of Hector’s Retiral. Thirty-Four Years Service at Lomond School, Helensburgh, one of Scotland’s top Independent Schools. This may explain the propensity for Curry-Heute Reports from far and wide, the holidays have been put to good use. With an Anticipated Audience in excess of the seating capacity of Helensburgh’s 
Favourable comments about the Food served this evening are too many to recall. Strangely, quite a few people admitted they had not been to the 
Mr. Baig (Mein Host) and his son, Kassif, were manning The Starters. These were being served rather than being on a help-oneself basis. Marg was up for Samosa and what looked like Lamb Tikka but turned out to be a (Minced) Lamb Kebab. Hector had considered bypassing The Starters so as to maximise enjoyment of The Mains, however, I found myself with pieces of Fish in Batter which was significantly different from any Fish Pakora I have encountered. Very Good. The aforementioned Wonderfully Spiced Lamb Kebab was another new experience, it’s too tempting to keep eating these – Snack/Starters. The Chapli Kebab was up to the expected standard. The star of the show was the Ribs which Mr. Baig insisted I sample. These were approaching the style of the 
The Young Waitresses were puzzled as to the time Marg and Hector sat once the debris from The Starters had been cleared. We were taking the time to let The Starters digest, something that people tend not to do in a Buffet situation. I never put away as much in a Buffet as would when tackling a Half Kilo.
The Lamb Lahori was on-the-bone, the Dish that seduced The Hector most. The Masala was Thin, the Meat was Very Soft, not the optimum scenario after all. However the Seasoning and Spice saved this Dish from Blandness. A piece of Naan was the sole Accompaniment. No more Bread.
Next up was a plate with Aloo Chana and the Lamb Nihari. The Masala in the Aloo Chana was Very Rich, again the Seasoning and Spice put this above the Average. With an Earthy Flavour, this combination of Chickpeas and Potatoes was a good break between the two Lamb Dishes.
Only a Modest amount of the Lamb Nihari had been taken. This Dish was Heavy in comparison to the Lahori. The Lamb was much more Cohesive but again served in a Thin Masala. A Killer Green Chilli was the only Vegetable contained therein.
The Kofta Anda was the final Dish to attract Hector. A stalwart of the 
Soft Ice Cream – Irresistible! The array of Desserts otherwise will never seduce The Hector. If there is space for Dessert, there is room for more Curry!
Yvonne followed 
Sixteen, one-six, Lamb Fillets.
Fresh and Spicy, the Chapli Kebabs were Superb. The Seasoning was Perfection. The Hot Chilli Dip was the Ideal Accompaniment. The Salad proved to be Voluminous, careful, let’s not fill up on Greens.
Khalid came into the 
Saeed introduced the New Chef, dressed in Black. I was wondering who to expect. This Chap I may have seen at 
As Shkoor passed by the analysis continued. I had to admit to thinking that Falafel were – Meat Balls – when I first encountered this delight in 1980. Shkoor finally revealed some Ingredients – Ground Chickpeas (Falafel!) and Onions. Still, there was something else. A Minimum of Chicken may have been present.
The Spice Level was more than adequate – a Two Nose Curry. Think about it. Very little Seasoning had been used in the creation this Dish, a pity, it definitley needed more.
As ever, the Curry was accompanied by The Bits – Coconut, Pineapple, Spiced Onion and Fresh Tomato. The Latter Two gave a Varity of Texture when added to the side of the plate.
A couple of The Waiters recognised me and so I thought it was time for a Staff Photo. Most obliged. These Chaps have been here for years.
