Hector’s in-laws are Aberdeen based, hence the frequency of the visits. The City where
Summer can happen in April, anything can occur in the remaining eleven months. Quality Real Ale is virtually non-existent and Craft Beer is a total rip-off. Prices are appreciably higher than the Central Belt. At least Curry can be something to look forward to, but even this can be variable. Aberdeenshire has the Excellent – Echt Tandoori, the City of Aberdeen has Shri Bheema’s (Balgownie Road, Nevis Business Park, Bridge of Don, Aberdeen AB22 8NT), with another branch on Belmont Street.
Today Hector drove from Glasgow through the near constant rain, ten days ago I stood on the edge of the Sahara, hence the downbeat intro. Hector is cold, it isn’t December. The objective, Curry with Marg, Sandy and Tracey. Time to be upbeat. Our Companions for the evening were making their first visit to the Bridge of Don venue, not the easiest place to find.
Marg admitted as we drove along Balgownie Rd. that she had done a recce in the daytime and still had not found it. The small sign that was there on our first visit had gone, local politics, unhelpful neighbours? Google Maps can be very useful, however having driven a minibus and trailer to the premises back in March, Hector knew exactly where the turn-off was.
Fair Monday, if one is a Glaswegian, one expects a very quiet night of the year. Two other tables were occupied when we entered at the appointed 20.00. Just as well we booked then. The Booking was as much to announce the arrival of the Hector, I have been looked after very well on previous visits. It is only fair they should know of my arrival given that this epistle follows.
Mein Host for the evening, Makesh, issued the Menu and suggested Drinks. As we were here – To Dine – the Foaming Ale – would be tolerated. Cobra, is brewed in Fulham, Makesh informed us. Sandy chose Tennent’s, his Favourite. I refer The Reader back to the first paragraph.
On our last visit, Marg had a very impressive looking Palak Gosht, or – Lamb Mughalai Saagwaala as it identified itself here. With Spinach and Coriander this was one Herb short of Hector Perfection, was Methi available? On that evening I had the Lamb Handi Masala, this would be Marg’s choice tonight. Sandy opted for the Chicken version. Tracey was considering the Chicken Chettinad Masala but was concerned about the Chilli rating. Makesh assured here it could be kept under control. Naan for Sand
y, Chapatti for Marg and Plain Paratha for Tracey and Hector. No Rice.
Starters had to feature this evening. Tracey and Marg would share Samosas, three of. Hector looked at the Aberdeen price for Lamb Chops and speculated as to how many one would receive for £8.00. The Vegetarian Main Dishes were available as Sides, ah! Bombay Aloo Masala to start. Sandy followed this lead and ordered Gobi Manchurian.
Makesh was asked if Methi/Fenugreek could be sprinkled on top of the Mughalai Saagwaala at the end of the preparation. He was unsure but would ask if Methi was in the house. He returned to ask if I desired Seeds or Leaves. Leaves are what Hector had in mind.
Will it be Fresh or Dried Methi? Fresh. Now we should have a Hector Curry.
Bombay Aloo Masala
Poppadoms and Dips amused us until the Starters arrived. The Side Portions were Immense! Both the Potato and Cauliflower Sides had the much sought after Minimal Classic Thick Masala, no sign of the Dreaded Soup here. Slightly Under-seasoned would be Hector’s only negative. With Onion in the mix, and a decent Kick this would have been most acceptable as a Main Course. This was a Side, Hector has been been given smaller Mains.
Gobi Manchurian
Sandy too was impressed with his Cauliflower. Presumably underneath the Masala the Gobi was white, unlike Sandy’s spectacular homegrown green ones. The Spice Level made Sandy take note. Across the table The Ladies made short work of the Vegetable Samosas. A pity the third had to be halved.
We discussed with Makesh the difficulty in finding this venue. The saga of the disappearing signs was related. Given that the Parkway, a Pub, exists at the same locus, it is difficult to understand why the locals find it hard to accept a restaurant on their driveway. It’s not as though they are living above the kitchen. The aroma of Spice is Superb, walk through any Souk.
Lamb Mughalai Saagwaala
When Marg recently had Palak Gosht in Casablanca it was in the European style of being far too wet. The Mughalai Saagwaala was Sufficiently Moist, the Thickness from the Herbs making a change to the normal Masala. The Methi Topping gave the added dimension I was seeking. (Yadgar have five herbs in their Palak Gosht.) This is not a Dish I would eat regularly, but it makes a change from the pursuit of the Perfect Karahi. The Lamb was Tender and there was enough, Large Pieces. What made this Dining Experience Special was the Accompaniment.
The Parathas were brought folded on a single plate. When separated the mass was most impressive in addition to the diameter. These were Seriously Large, Fresh, Flaky Parathas. Impossible to eat a whole one, I was astonished at how much of it was devoured. When Makesh came to ask – the polite questions – I had to state that – this was the Best Paratha I have ever been served. The bar for this accolade has been set high, I refer The Reader to our Banquet at Hassan and Amel’s. On my first visit here, Saj brought a Complimentary Paratha, he insisted I try one, it was Outstanding. On my last visit I was very critical of the Breads in terms of Size, the Texture, and not being served Whole. This evening was the complete opposite.
Tracey too had ordered Paratha, following the Hector lead. She too felt that this was lighter than the Naan which Sandy was wading through. Marg was impressed by the size of her Chapatti – Glasgow Sized! Hector has generally had issues with the price and corresponding size of Breads served in Aberdeen Curry Houses for years. This array of Bread impressed. Quality and Value for money. Did Hector just write this?
Chicken Chettinad Masala
Tracey did not find her Chettinad to be too Spicy but did find it too Salty, a quality she has mentioned on previous outings. I assured her that without Salt, Curry does not work. I did advise her not to sample the Large Dark Red South Indian Chilli which protruded from her copious Masala. That may have caused damage. This was the Dish which Hector enjoyed in Fish on Visit #1. The almost Smokey Flavour was mentioned to Tracey who was trying to identify what had arrived on her palate.
Lamb Handi Masala
The Handi Masala is a very good Curry, this is what I had last time. Marg considered this to be- the Best Aberdeen Curry she has had. Sandy made a similar comment with – for some time – added. Approaching Bhuna, there is still a Substantial Quantity of Masala but by no means an Excess. Full of Flavour, this Dish is a Winner.
The Ladies had Coffee whilst The Chaps enjoyed a second Bier.
Competition Time
Spot the differences…
The Bill
£102.20. We had also received a 10% Loyal Customer Discount. It had literally paid to announce one’s arrival before hand.
The Aftermath
Makesh had entertained us with his wit and enthusiasm throughout our visit. He asked about my favourite Glasgow Venues and then mentioned – Edinburgh, to a Glasgow Curry Blogger! He has given me a tip – Kebab Mahal – an – Authentic Pakistani Cafe – on Nicholson Square, wherever that is.
In the past couple of weeks the Hector Palate has enjoyed some wonderful food. 
Fortunately there was a gap between the Prologue and the Main Act. Shkoor was busy at the counter, but still found time to extend the customary welcome. Naveed had a day off? Mr. Anwar Sr. enquired about my recent trip to Morocco. I have learned a simple lesson, do not go to Casablanca during Ramadan.
Yours will be out in a minute – I said to Stewart as we cleared away the plates from the First Feed. Two Generous Portions were taken from the Karahi, there was still a lot left. The Lamb was covered in the 
Hector is home, albeit for a few days only. The metabolism has to be brought back to the Hector-norm. This can only mean Curry-Heute. Tomorrow’s Goshat Karahi at 
The Lamb, on-the-bone was as delightful as ever. The Bones were welcome, not only for the extra Flavour they add, but to make tackling this Dish a manageable endeavor. I could sense my Fellow Diners having a glance at the Hector Excess – who does this guy…
The Mains would be easy –Karahi Gosht but with Potato replacing the unwelcome Capsicum. Mein Host was puzzled by this.
When the Lamb Tikka was placed on the table, Hector was gobsmacked. I called the Waiter. What is this? Three pieces of Meat for £5.00?
Marg’s Rogan Josh was certainly Red and Tomato-rich also.
Maggie too found her Lamb to be less Tender than hoped for.
The Chicken Achari was well received. I am quite pleased with that. I wasn’t aware of chillies in the spices. It was pickled chicken.
The Menu was brought but Mon Host knew something else was required. Once again I showed a photo of the expectation – Karahi Gosht – was Mon Host’s exclamation.
arg’s Fish Pakora arrived first. The Dips came soon after, the now standard Yoghurt, Tamarind and Pickle. Three Large Pieces of Fish Pakora made up The Portion. One more would have been given credence. Dry was how it looked, – Dry – was how Marg described it. More Batter than Fish.
Five, Six, Seven, the Meat content was easily into Double Figures. The Masala just sufficient, Tomato-rich, had a Viscous, Thick Texture. Dark Green Flecks of Herb were visible. This was Methi! Hector had a Parisien Lamb Curry of Quality!
I showed The Waiter the Photo form the 
We watched as a stream of Plates de Jour were brought downstairs, left on the table opposite, to then be taken outside. Metal trays with the Curry Portion occupying one of the three cavities, Rice and Bread the others. Very Puffy Naans stood out from the array of Food which passed our eyes.
Two Kebabs – was Marg’s first comment. They are usually served in Pairs. So much for – just a Starter – this would be quite filling.
The Standard Seven Small Pieces of Lamb, a Modest Portion but appreciably more than the Five from 
Eight Diners were already in situ this Sunday Lunchtime, two Ladies may have been arranging a Takeaway – Plat a emporter – as they say in these parts. We were shown to a small table for two midway between the other Diners.
Marg, in search of a suitable Starter, recalled the – OK Shami Kebabs – from 
Hector has no sense of humour when it comes to Food. This raised the hackles instantly. A Plate of Creamy Soup with a single Piece of Meat protruding. I had to count them. It took a while, was it really only Five? Indeed. For €11.50?
I ate, in a quiet rage. It is not often I feel this way when eating. I awaited the customary visit from The Waiter, none. The serving spoon was used as a Soup Spoon. This was so far from what I desired…
Villa Punjab (15, rue Leon Jost – 75017, Paris, France) is not far from Porte de Clichy where Marg and Hector are resident for five nights. The Plan is a Lunchtime Curry then something Parisien of an evening – Pizza, Spaghetti Bolognaise, the usual rubbish…
We walked in, nobody else was there. A small venue with about a dozen tables. The walls all had mirrors which creates the illusion of a larger venue. Mon Host brought The Menu, the Lamb section was very Mainstream. I was hoping to avoid the Sauce Pot. Keema Matter should surely get around this. This has to be prepared separately. A Pratha would accompany. The Bread prices were on the High side – €4.50 – for what would no doubt be Small in comparison to that served in the UK. Still, one does not have Rice with Keema Mutter.
Marg’s lunchtime tactic when Hector has Curry is to have a Starter only. She departed from Samosa and chose Pakora Allo. Hector refrains at this point from making any further reference to Café René.
The Keema Matter was presented in the same size of Karahi seen earlier. Due to being filled with Mince and Peas the Quantity appeared to be greater than the Co-diner had received in terms of Solids. This was a comparatively Wet Keema Mutter but thankfully not as Wet as I have encountered, the 
The Calling Card was accepted and in a hideous rendering of Franglais, I explained the orogeny. Interest was expressed, the Card was scrutinised.
India Palace technically was technically on our route home. Heading inland before we reached the Grand Mosque towards Boulevard Nafa, we found the India Palace (23-25 Rue Ahmed Mokri, Quartier Racine, Casablanca, Maroc) with relative ease. It was closed.
t tried, it was not available.
Poppadoms and The Dips were provided, the Poppadoms had the much welcomed embedded Cumin Seeds. This gives such an edge. I decided not to tackle the Lime Pickle less the Palate become distorted.
Four Shami Kebabs filled the plate, so much for another Source which mentioned Small Portions. Marg’s Salad was Substantial and well presented. Why this was – Tossed – who knows. It was the polite thing to offer Marg one of the four, before I knew it she had snaffled another half. Some Salad came my way in exchange, nice.
Hassan was seeing out his last customers of the day at his current business – a Gym, a far cry from the success that was one of Glasgow’s Finest Curry Houses. Marg went into the apartment to accompany Amel whilst Hassan took me round his work premises.
A Tagine was placed on the table – Fish. Hector had dropped enough hints 
Hector has been cooking Moroccan-style for some eighteen months but has yet to try Fish. Here lay a mass of Fish shrouded in Vegetables and Spice. From the outset it was evident that there was more than the four of us would ever manage. Tagine can be so close to Curry, this was a classic example. The Spices and Herbs, the lack of a Soup
y Masala, even before trying it the Pedigree was there. The Flavours – Mmmmmm. There was Tangy Blast at one point. The Olives, had they been Black originally? I ate, I studied, this I shall try to replicate soon. Truly Wonderful Food.
Good to his word, Hassan drove us all to the Plage/Beach for an evening stroll. Picking up his youngest en route we now had two little girls to amuse Marg. The Hotel where Hassan found Amel was shown to us. He went to look for a Moroccan Chef for his Glasgow Restaurant and found Amel. The rest is…