Marg assured she me she was not home for dinner this evening, a chance to try a Takeaway in Parkhall that I had tried a couple of times previously, but not since the birth of Curry-Heute. Raja’s (144Duntocher Rd., Parkhall, Clydebank, G81 3NQ). The Curry here tasted the same as that served up in other local establishments – The Clydebank Curry Taste. Actually, I have to ask if this is the same venue that I have visted before, I do not recall the layout.
Do I go for the Lamb Karahi as as separate, or the All Day Special? Let’s indulge…
Meal B has a choice of Starters and then Curry from the less Bog Standard list, then a choice of Accompaniments. Poppadoms and Spiced Onions included too, as they should be. 
Meal B it was with the Lamb Karahi – Karahi dishes are prepared in a traditional cast iron Indian cooking bowl used in the Indian Sub-continent. They are prepared to our own traditional recipes using only the finest ingredients and a blend of spices. A crucial alien additive was not mentioned and so I said nothing at the time of ordering. Capsicum is only mentioned in a couple of their dishes e.g. Madrasi and Masalendar, sadly there was an – abundance – quoted.
Vegetable Pakora to start, Fried Rice to accompany. Look how much one is given for £8.95. What man could eat all this at one sitting? The joy of the Takeaway, one doesn’t have to. The Curry was decanted and placed in the oven where it sizzled for over an hour. In that time the Capsicum had time to permeate the entire dish.
The Pakora was endless, having not reheated it it had lost a bit of its edge, some sixteen pieces this is double what one might be served in a restaurant. How does one stop? Only four pieces left, it would be a pity to waste it, just another dip…
I know a West End Curry House which serves up four pieces as a portion for silly money. The Spiced Onion apparently had the needless food dye, still acceptable.
An hour has passed and the time had come to eat the Karahi before it dried up further. The Masala was not excessive, the Meat Portion again on the generous side. Pity about the pile of Green Mush.
More Seasoning was definitely required, then the Flavours from the Masala may have competed with the Capsicum. This was a classic scenario of – I told you so. Keep this ballast out my Curry! The Kick was hardly noticeable.
I had served myself about half of the Curry and Rice, Marg would return eventually. She arrived moments after I had stopped eating. Time to – Ding – the remainder. How many crimes has Hector committed tonight? I am not doing this Curry justice.
Maybe Marg will be more positive?
Too much Green Pepper, I though it was fine, tasty, I put some Chilli Jam in it as well. The meat wasn’t really tender, but it wasn’t chewy.
Chilli Jam? Now she tells me.
With the lighter nights approaching, Hector will get back on his bike and go exploring. Takeaways?
I have had my quota.
The Boneless Goshat Karahi looked to have a slightly Creamier Colour compared to the on-the-bone. The latter had the advantage of Bone Marrow – Sucky Bones. The Bones give the Karahi an Edge. Dr. Stan knows this, so do Kenny and Nina, and of course The Hector. This did not stop us sampling the Boneless for Quality Control purposes. The Boneless Diners admitted to trying – Dem Bones. Steve might convert one day. Whilst the Chapli Kebab had an instant Kick, the Karahi seemed Mild at first and then the Spice content built up, oh yes. The Flavours from this combination of Tender Lamb and Thick Masala are unequalled by any Glasgow Curry Venue. (Dr?) Ricky said he had not been to 
Meanwhile Ronnie was serving himself. There was a Reddish Masala, a possible Chasni? I was permitted a taste, this had a Kick, how would Ronnie cope? Ronnie – I would not say it was a Korma, it wasn’t. It wasn’t a Chasni. Ronnie loved it, the Best Curry he had ever tasted.
This was Howard’s first Mixed Combo, the order of ceremony was described – Seekh Kebab first, then the Chicken Tikka and finish with the Lamb Tikka. Gorgeous, the Mixed Combo, Tracey may think I was referring to Howard. One could gorge on this. But Weez are here for The Curry.
By the time Hector had finished his share of the Mixed Combo, the Pakora had gone. Always freshly made, again one could be distracted by the quality and eat on. Look at the Fish Pakora, have you seen better than this?
Irfan was looking after us tonight, Ashgar and Rashid were having time off. A Rashid lookalike was popping in and out of the Kitchen. Irfan asked if we were ready for The Mains, another five minutes. Time to let the Starters digest. This is how it should be. Meanwhile a couple took the normal Hector table on the Dais and the Takeaway Trade was brisk. Boxes of Curry were flying out the door.
How was it? Asked Irfan. Terrible – was the Hector reply. We might come back.
To keep one abreast of the Helensburgh Curry Scene, it was the waiter’s insistence in the 
The Chicken Chasni was everything Hector avoids in a Curry. However, I get to review this which otherwise I would not. Did I sample it? No way, I could tell, and Marg told me.
The Paratha looked substantial, a great Colour, a decent looking Thickness. It was not Flaky as stuffed Paratha tend not to be. Marg was in there first – You’ll love this – she informed me. Whose website is this?
Keen observers will note that that Hector’s Favourite add-in – Fresh Methi – has not been mentioned. I felt it was fair to discover what Annaya’s had to offer before I started the Hector Tweaks. Methi would have put this Karahi in the Top Flight.
There was a Cumin (Seed) Blast, this Curry had Flavour. The Texture impressed. I did not hit the Fresh Coriander Mother-lode until reaching the karahi base. Meanwhile, any thought of there not being enough Lamb was dismissed. The large chunks required the right amount of chewing, the Potatoes provided Balance, my required Interesting Vegetable.
There was time for coffee
The Fourth Curry in Thirty Six Hours, there’s no point being in Manchester and not enjoy oneself.
Steve went without bones and stuck to the more traditional Chapatti accompaniment. When he saw my Toppings he went back up and took some, chopped Ginger too. Had the Ginger been in Strips I could not have resisted.
Steve was instantly impressed. This was Simple Curry, with Flavours that take one back in time, to the 1960s. The Seasoning was remarkable, absolutely how we like it. Black Pepper could well have been the dominant source of Heat, there was a Kick. So simple, so effective. It’s so good – remarked Steve. I wish I was still hungry – he stated at the end, I could have another bowl.
Are you still going to charge us for Water? – I asked. Not you – was the reply. I asked for a Bottle of Sparkling Water, this I expect to pay for. Poppadoms and Dips would be provided. These came in a flash, Mango Chutney Sauce and Spiced Onions. A Litre Bottle came too, not the fliptops but the sealed variety. The Water was poured, no bubbles. Hector had negotiated a Bottle of Still Water.
Having seen the Kulcha last night at 
The Chilli Chicken Masalas started to arrive before the Seekh Kebabs were finished, not as should be. A Basket of three halved Kulcha accompanied, these were remarkable. Much Thicker than those served in The Curry Mile, and covered in Sesame Seeds, these were Substantial. A new Standard has been set. The Mancunian Standard?
The lack of red brought 
Approaching the counter in 
The Lamb Mince Curry also had Potatoes, even better. Peas would have been an extra luxury.
It is once again the Weekend of the Manchester Beer Festival, most of The Friends of Hector attended yesterday, however being the Professional, Hector did not arrive in the city until 20.30 this evening. Steve was in tow, his first Manchester visit. He would not see much through steamy windows as we sprinted by taxi to the Upper Brook St. Travelodge then onwards to the Velodrome. The Met Office had led Hector to believe this weekend would be dry, had Friday night been checked? It was chucking it down.
Lal Qila is in the heart of The Curry Mile. Greeted by a Young Spanish Lady, we were shown to a non-window seat table. Only a handful of the many tables were occupied. Before we had taken our seats the Lady enquired as to our desire for Poppadoms.
I recommended sharing Lamb Chops to start. I had noted Four Chops in a Portion, not the cheapest, but sharing is the best of both worlds, the Taste and Satisfaction achieved, the appetite is not challenged thereafter. When I asked our Waiter for them to be well-done, Steve was slightly alarmed.
For The Mains, we would both have Lamb Methi but let’s highlight what made me return to Lal Qila. The Fish last year was – Wonderful – but it was the array of choices, Lal Qila has a Hector Menu, I could eat here every day of the week and have something different. Next time a Lamb Chops Karahi. The Menu here is as good as anything presented in Bradford and my favoured Glasgow Curry Houses.
The Lamb Chops were served on a Sizzling Platter with Onions, a touch of 
Wow! The Masala looked Very Rich and not Excessive. Not as Dry as a Bradford Curry but certainly on the right side of Masala-Meat Ratio. Safe in the knowledge that Methi was present and with a Fresh Coriander Topping, this Dish had us won before we commenced the eating.
£42.90. The Bar was £9.40. There was a £1.00 charge first in the list. The Dips were not Complimentary then?
Everyone surely has their favourite Local Takeaway, Hector unfortunately does not. In the past I have mentioned The Clydebank Curry Taste, everything comes out pretty much the same. It was in Clydebank where, once upon a time Rogan Josh was first experienced as a Creamy Dish with Nuts, far removed from the familiar Helensburgh 
Hot & Spicy (18 Alexander St., Clydebank, G81 1RZ) is a few doors down from the New Café Punjab. The latter sells perfectly competent Mainstream Curry (delivery until 23.00), but nothing particularly close to what I have come to recognise as Punjabi Cuisine. Tonight would be perhaps my fourth visit to Hot & Spicy, previously this has been when Hector was a very naughty boy. The Donner Kebab. One could feed a family of four with a Large Donner served here. The occasional indulgence.
There was a definite Kick from the Masala which had no sense of added Herbs or Seasoning. Just a bit more Seasoning was required, so not too bad there. Wetter than I hoped for, but far from Soup, the Rice soaked up the excess Masala. Mushroom and Peas were the dominant Interesting Vegetables. This was typical Mainstream Clydebank Curry and there was lots of it. The Fruit? Peach I thought, tinned definitely. Gotcha. Enjoyable, well yes, Hector enjoys Curry. If anything it makes one appreciate 
The New Karahi Palace
One always hears the Karahi before it leaves the kitchen. The taste-buds turn themselves on in eager anticipation. Usually too Hot to eat on arrival, the Chapatti strip is torn off, a Dip, Wow! Where have you been?
Hang on, the bones are piling up. Ayaz came over to ask the Customary Question, I pointed to my Discard Plate – Too many bones. You want Half Kilo? I gestured a Modicum More with my fingers. The Chef was set back to work. Before I could finish what was left a small bowl of Boneless Lamb was set before me – Superb! This is Service. There is no point being asked – The Question – and not giving an honest answer. Now Hector was in that Special Place.
