Hector The Curry Consultant
Increasingly in the last year or so, Restaurateurs have been asking the opinion of Hector as to what to include on the Menu et al. Since the Opening Night of Danny Singh’s Gandhi (441 Victoria Rd, Glasgow G42 8RW), Danny himself and Hector have maintained a dialogue. I am pleased to observe that many of the Photos on his Website were taken by Hector. Most recently this was about Copy for his Full Page Advertisement in last Friday’s (Glasgow) Evening Times.
Last week I set Danny a Challenge – Cook a Hector Curry. Alternatives were supplied – Lamb Karahi with Extra Fresh Methi, or Karela Gosht. In the end we agreed to combine both, Perfect! I was also promised a Paratha to savour.
Entering just after the agreed 18.00 I was not surprised to find myself as The Lone Diner. Many would have been heading straight home to get into Comedy Mode for this evenings Uruguay Victory, Scotland Expects…. Some pre-emptive Falling on The Sword were already emanating from Dan Saath on the Social Media Sites. Last Saturday’s Financial Times set the scene.
Ali was halfway down the stairs as I entered and was back up in a flash to greet me. Danny was also there, I was set for some serious Curry Eating and Curry Discussion. I took a seat adjacent to where I had sat last time, where the T-Bone Steaks and The Curry had been consumed. I was offered Poppadoms but considered The Main Event to be The Priority. Danny had different ideas and brought a Dips Tray containing his very own – Danny’s Mixed Chilli Achar. This comprised of assorted Green Chillies, Ginger and Carrots soaked in his Pickle Recipe for up to Twelve Weeks. His Family love it. I thought I had better have a Poppadom after-all, Complimentary, of course!
Ali was impressed when I swallowed a Green Chilli whole, and not not interrupt the flow of our conversation.
Ali told me about the preparation of Lamb Chops at a previous place of employment. I had been there Once, after he had left. There was a consensus that Curry Houses should start by getting the Kitchen right and then worry about the Décor. Great Food in a Café is by far preferred by this Commentator to Blandness in Luxury. I hope I can mention his Lady in the Czech Republic who he tells me is coming round to Spicy Food. I gave him the names of Prague Restaurants I have been to, but ensured he took Ceske Budejovice on board, the Gateway to India – a most impressive Curry House. Ali originates from Coventry. His father was one of the First to come to the UK from the Indian Subcontinent back in 1951. Ali described the times of Rationing and his Father working down Coal Mines. Ali and Hector must therefore be of similar ages.
Danny brought the Hector Special and Two Parathas. The Karahi looked Stunning. I specifically stated that whilst the Methi should be abundant, the Curry should not resemble a Palak/Pardesi. Yadgar (around the corner) and the Karahi Palace have set The Standard for this Curry Style.
Two Parathas
I was informed that due to my – Love of Methi – they had prepared a Methi Paratha, a First. The other was the Standard Aloo Paratha. Both were in the Stuffing/Layered Mode, were Fresh, Large and tending towards a Sense of Flaky. Hector rarely finishes one Paratha, two? After the excesses of Tuesday at the Charity Curry Evening I had basically starved myself in the interim. I was ready for this. The Methi Paratha had the Wonderful Green Herb liberally sprinkled inside. Why has nobody thought of this before? The Aloo Paratha is well within my sphere of knowledge, again liberal Potato and did I detect a Kick from this too? In the end end I had eaten 1.5 Parathas – A Hector Record. These were Excellent.
Karela Karahi Gosht
The First Dip in the Minimal Oil which was collecting at the base of the Karahi revealed all. Mustard Oil is what I deduce this to be, the Intensity of Flavour tells in an instant if this is up to the Level of Expectation. Surprise, surprise, it most certainly was! Ali said he usually waits six or seven minutes to ask – The Customary Question. He was comforted after six or seven seconds.
The Masala was Fibrous in Texture with copious Fresh Methi. Normally Chefs add Spinach too, none was evident and so the Full Methi Blast was there. Those who enjoy the Earthy Curry Taste would love this. There’s more. The Karela, the Bitter Vegetable, was doing its job too. A wonderful Bitterness, a Counterpoint to the Sweeter Dishes that I have experienced in recent travels. The Tender Lamb was on-the-bone. I could easily have devoured a Half-Kilo and so was already mentally making Plans for a Co-Diner to share a Kilo in the future. Dr. Stan admits he does get around to reading this Humble Blog, Gotcha’! Tell me when.
Danny Singh’s Gandhi was able to meet The Hector Curry Challenge .
The Bill
£16.45. It was about time I actually paid some Cash into Danny’s Coffers.
The Aftermath
It was agreed that I would return later in the Year to do The Kilo.
No doubt Danny and Hector will stay in touch in the interim.
This Restaurant is a welcomed addition to the Southside. For those who require tablecloths, Desi Food is available and pint of something or other too.
![Charity Curry Night June 2014 [Maureen]](https://curry-heute.com/wp-content/uploads/2012/04/Charity-Curry-Night-June-2014-Maureen-212x300.jpg)
The Poster said – All You Can Eat Buffet. For some this can be a modest amount. For those who starve themselves in advance, this can be quite an intake. People, I find, normally overdose on the Starters and then do not do the Curry Range justice. With only Vegetable Pakora listed this should not have been a problem, however, a couple of days ago, Maureen sent out an email advising the Attendees that Sonny was expanding the Starter Range to include Poppadoms and Dips, Achari Potatoes, Desi Mushrooms and Masala Chips. So no chance of – Overdosing on Starters – then.
at this all day. Jeera Chicken has to go on the New Menu! Achari Eggs too!
Okra and Onion Featured, as did a Blast of Seasoning. I would love to sample this again. There was no evidence of the Chicken ever having visited a Tandoor. Chicken Korma was a fair description. Perhaps – My Friends had eaten it all.
The Lamb Mint was up First. The Masala was suitably Thick, the Seasoning was again up to the hoped-for standard in any Curry. Mint is not amongst Hector’s Favourite Flavours, fortunately the Mint was not Overwhelming and so – A Pleasant Variation – is the verdict here. Sonny would state later that this would be served – on-the-bone – in future. Anthony was motivated to give an on the record quote – The Minty Lamb was a Subtle Melange in which the Mint did not dominate.
The Vegetable Desi #3 had a Dark Masala, Thick with Shredded Onion and featuring Carrots, Peas and Okra. The Kick was there and the Seasoning was a Blast! This was definitely High on the 
By this time the Limits to Consumption were rapidly approaching. Only a Soupçon of the Chicken on-the-bone could be faced. As with the Lamb, there was a Dark, Thick, Well-seasoned Masala. The reason for dismissing this was down to the word Spreading around the Table. Michael and Anthony had both been taken aback by the White Karahi. Bearing absolutely – No Resemblance – to the White Karahi served recently by 
I was amused when Sonny presented this Dish with this Name. Again a Chicken Dish with a Creamy Masala, this was not for the Faint of Heart. When Sonny came over for my Verbals, I described the White Karahi as being similar to Makhani. He did not disclose the presence of Cheese, indeed he was giving nothing away in terms of Recipes. And why should he? Has Hector really just highlighted Two Chicken Dishes?
Hector knows his Curry, and how it is cooked – was Sonny’s remark to the rest of The Company.
Where has the last month gone? I reckoned I must have been here since the last trip to The Staggs, Musselburgh. A 
A New Waiter plonked down a Minimal Salad, one had to smile. At least there was Raita to make it Interesting. This was ignored initially, but came into its own moments later.
Tandoori Chops, Sublime. I was taken back to Greece 1984 when I first had a Chop prepared in such a manner, and that was Pork! Instinctively the Salad and Raita formed the Perfect Accompaniment. No Fuss indeed.
A Regular at the New Karahi Palace over many years it was inevitable our paths would cross. He loves his Curry and rates this Venue highly. The Calling Card was handed over. He may well introduce himself in the days to come.
Ayaz and Hector had a long discussion. He started by asking if I had been to – … the Place along the road.
Established in 2008, Chillies West End (176-182 Woodlands Road, Glasgow, G3 6LL) has been on the radar for sometime. It has the Aura of a Chain which is why I have not eaten here before, yet apart from here, they only have a Takeaway on the Southside. To my current knowledge this is therefore a Local Firm. Marg and Hector were in the mood for Tapas a couple of years back and so dropped in one Sunday afternoon. Realising there was nothing Spanish we left. Yes, Hector does eat other Food.
Entering just before 17.00 I was the First Customer of the evening. A Chap was leaving with a Massive Pizza, so the Usual Kebab House Fayre is on offer here too. The Reception doubles as the Takeaway Area. From the street the seating area is highly visible, it was instinct then a Waiter which took me to the right and towards one of the two tables for two at the window. The Hector was Window Dressing once again.
Whilst I waited I could not help but notice the Statue erected along the road in memory of Bud Neill’s Cartoon Hero – Lobey Dosser, the Sheriff of Calton Creek, accompanied by Rank Bajin, on the famous Two Legged Horse – El Fideldo. Glasgow Culture. We have a sense of humour.
The Chops were not the Largest, but they were decidedly Tasty. Had they not impressed I would not have ordered more. By the time I had eked out Portion #1, Portion #2 arrived. Again more Masala than Meat, but at least I knew now I would be Fed, the Excellent Paratha would take care of that.
The Botanic Gardens from Kelvinbridge to Kelvindale then another Tunnel on to Ruchill Golf Course. With George and a Torch initially, who could afford Batteries? A Stick scraped along the Wall proved sufficient in the end. No Rats, there was no Food.
The Menu was fortunately not vast, enough choice, none of the Two Hundred Variations from the same pot nonsense. Poppadoms were most definitely not Complimentary. 95p was listed at the Start then again with the Breads at the end of The Menu. ,
The Machi Masala was brought by the Waiter. Soup!
my Main Course. I was. Moments later the Curry and Bread were brought.
At £6.95 I have paid More and received Less. There was enough Tender Lamb with added Pieces of Potato. A Decent Quantity. More Seasoning and More Kick required, however, was this the penalty for sampling the Mongshor Jhol so soon after The Fish? There was nothing here NOT to like.
Rishi’s Indian Aroma, with branches in 
A familiar face was serving. Two Big Curry Pots were on the go. One had Vada Pau a Vegetarian Curry, calm, and Keema Pau. On my first visit to 
The Date had been in the Diary for some time. Waris’ White Karahi as served at 
Ikram greeted us on entry and had already introduced himself to Howard and Tracey. Waris, the Celebrity Chef for the day, appeared from the rear kitchen. The Five were assembled, here we go.
Is that us? asked Dr. Stan after his conveyor belt method of eating drew to a close.
feel we are taking advantage, but do realise that the overheads must be much lower in these modest premises.
The Portions were decidedly Tapas. The Aloo Gobi was attacked first.
The Roast Indian Vegetables of course featured 
Mein Host informed me that Chef would (next time) replace the 
I was given a Menu and took a seat. At the table it was made clear that this is a Self-Service set-up. There was a 20% surcharge on the quoted prices for sitting in, so it goes. I had studied the Menu on-line before arrival and was swithering about the Lamb Karahi complete with Onions and the 
Whilst I waited I took in the scene. The Takeaway Business was quite steady. A group of four ladies sat in the corner having – Curry and Fun. I estimated Cafe Sizzler can sit thirty or more, comfortably. There is a spacious air to the venue, one could not help but think back to the days when Neil and Hector would enjoy the occasional pint of McEwan’s Export in these premises, but strangely as I recall, never on Match Days.
The Seekh Kebab was accompanied by two pots of Spicy Dip and a Salad. The Salad had Pickled Chillies and Green Olives, always a welcome sight. I pondered at the Kebabs, too light for Lamb, too dark for Chicken. The plastic fork was too flimsy to cut through, Fingers! The interior took me back to Lamb. Great Spicy Kebabs with Cumin coming through. Most enjoyable. Am I allowed to write – Finger Licking Good?
Nadeem says they have been in operation since the end of 2013. They have altered the layout to make it more spacious. Since Nadeem and Uncle Mohammed have began working together great plans have been hatched. Nadeem then revealed that the Menu is currently being updated, a range of Desi Dishes are planned. I suggested that they invite me back when these are available.
