We are assembled today to fulfill The Prophecy that there is Life after Lomond. Over the last few years, Hector has imparted some of the knowledge and wisdom of Curry-Heute to his charges. Today – Aloo Chicken – again! Weans like Chicken, it would take all day to cook Lamb, though we have done Keema Mutter in the past.
On Wednesday, Hector drove to KRK (286 Woodlands Rd., Glasgow, G3 6NE) to procure the Ingredients.
Sixteen, one-six, Lamb Fillets.
The Chap behind the counter looked at me.
Chicken Fillets!
Hector has a subconscious defence mechanism – What is Chicken Curry anyway?
Instead of the assembled throng crowding around six gas rings in the Boarding House as in previous years, new investment at Lomond School (one of Scotland’s – Top Independent Schools) sees the provision of a designated classroom/kitchen.
Having catered for sixteen, the ingredients had to be stretched when twenty one Young Chefs presented. An entire sack of Onions had to be peeled and finely chopped, there were tears. With five staff members in attendance there was plenty of help. Lesley did the Rice, Jamie helped distribute the Oil, Coriander etc. Nicola and Craig helped ensure nothing stuck. Keep the gas low!
The Potatoes proved to be a challenge, there is now a conclusion that it is better to simply boil these on their own, it should not take over half an hour for cubed pieces of Potato to cook.
As the Masala took its form, the aroma in the classroom became thoroughly pleasant. The outcome, a somewhat Spicier Curry than was anticipated. Success, they loved it!
The End
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.
Better than Mainstream, but not Wonderful enough to rave about.
The Calling Card was given to The Waiter who immediately summoned Kulwant, Mein Host the Chef.
Magnificent – was Alison’s verdict. The guest always has to be polite, however, Alison was emphatic that she had enjoyed her Korma and ate the lot.
For Hector this was Rice with a Creamy Sauce. The Korma was – pleasant – but as ever with Chicken I found that the Meat was incidental. What does Chicken add to Curry? I know not. Perhaps a Vegetable Korma may now suit me?
Mags and Craig announced they were starving and would share a Vegetable Pakora. Qaiser disappointed The Doctor by stating they do not serve Chapli Kebabs, and so he and Jonathan ordered Seekh Kebabs. Qaiser offered Tarka Daal to Jonathan at this point, accepted.
I have never seen Mags eat a Starter then finish all of her Main – Still the best, a bit more coriander.
Craig thankfully had much more to say, quel surpris!
Not as fearsome, more flavoursome. He then compared this to his two recent visits and pronounced this to be easily his favourite. Craig may be more Spice Tolerant than he will admit. He will be back.
Hector is not a regular at what is probably Glasgow’s Finest City Centre Curry House. Charcoals (26A Renfield St, Glasgow, G2 1LU) are doing very well without the extra publicity that Curry-Heute can bring, the Array of Awards acquired since Mein Host, Muhammed Sultan took over a few years back is proudly on display high up on the left wall. This is only my second visit in almost the last two years since my 
The Menu looked a bit different, revamped, though the Dishes I have enjoyed in the past remained. Muhammad does not want his guests to be bored he assured me. This may well be the Venue where Hector first encountered Rara Gosht, instead of the obvious Lamb Desi on-the-bone it was time to finally try the Adraki Gosht (£9.95) which promised Herbs. One Chapatti (£1.30) would probably have done, but two were recorded.
The well-fired Complimentary Poppadoms were brought with a Selection of Dips, Spiced Onion and a Chickpea Salad. Two sharing would find this to be An Elegant Sufficiency, quite a Feast for One. No sooner had I come to terms with this when a Sizeable Portion of Chicken Pakora was placed alongside. The Hector has always been well looked after on his visits to Charcoals.
Other Curry houses the City Centre of Glasgow were discussed. It is evident that Charcoals is currently the only place I intend to re-visit. Nowhere else has Quality and Quantity served at a Decent price. Few City centre Venues are open mid-afternoon when Hector prefers – to Dine.
Two of the Lightest (Hottest) Fluffiest Chapattis I have ever been served accompanied the Adraki Gosht. The Tender Lamb was Plentiful, one stops counting when Double Figures are reached. Chopped Spring Onions were mixed through the Very Rich Masala. Slightly Oily this was Intensely Flavoured, exactly where the Signature Flavour of Charcoals’ Masala comes from is hard to describe. It is far from the – I could cook this at home – which I felt on my 
Knowing that 
Sholeh Persian Restaurant (146 Nelson Street Glasgow G5 8EJ) was open mid-afternoon which is certainly in its favour. The Lovely Waitress was mopping the floor as Hector entered. She explained the rain meant people were trailing in muddy footprints. So much for Summer,
The Ghormeh Sabzi (£8.50) ticked all of Hector’s boxes. Slow cooked Lamb, Parsley, Fenugreek, Sun-dried Lime, Coriander, Chives, Red Kidney Beans (?). This read like a Classic Hector Curry, Lamb with Herbs, The Bradford Curry?
A very Dry, Sesame Seed topped Naan then arrived. No Rice? In our discussion about Bread the Waitress had evidently put me down for both. The Naan was offered but declined, I could not eat all that, anyway, the Soup would need the Rice. A large portion of Boiled Rice was brought in an instant.
So, what happened to the Chutney? No show. The Salad was merely Green Leaf, very Modest.