Glasgow – Yadgar – Sit in, Takeaway

Posted on July 15, 2024 by Hector

A bloodied ear for a would-be President was followed soon after by a bloodied nose for them Dan Sath. Standing under the new-ish sign at Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP) added the yellow to Hector’s red and blue, too subtle for those I would meet up with later. One chap at Cowcaddens Subway station did give the thumbs up.

Marg was happy to accompany Hector this Monday for brunch. The 14.00 opening time does frustrate a wee bit, and given how often the phone rang after we had taken our seat, maybe others would prefer to eat earlier. Whatever happened to Hector’s standard 15.00 Curry?

The only Curry the Hector was interested in today was the Vegetable Daily Special. Spotting the Aloo Gobi made the day already. Fish Pakora and a Chapli Kebab would precede, a tried and tested combination.

In the drive across the river, I asked Marg if she was having her usual Keema, apparently not. With the offer of another Sunday Dinner later today, Marg was going to limit her intake.  Vegetable Pakora, and a Salad!

Shafiq, always first to arrive, was busy chopping in the kitchen when we entered. The Pakora, which had been recently placed on the counter top, turned out to be Mushroom. The Vegetable Pakora must have been in the rear, Fish Pakora and Chapli were on display in their usual spot. The Order was relayed, no Bread was made clear as was Marg’s desire for Salad. Some form of Complimentary Salad tends to arrive, today may the first time I have explicitly asked for it. Salad, Vegetable Curry, all very strange.

As the rest of the staff arrived, so there was acknowledgment of our presence. Marg has not been here for some time. Last month, Hector brought a large group to celebrate Day 80 of a certain trip, the mention of, which still keeps being shoehorned into these pages.

For reasons that will become apparent, the Hector cannot eat at Yadgar too often.

Two Dips arrived first, bowls, appropriate for the quantity of Starters we had ordered. The young chaps on duty then conveyed the veritable mass of food. With the car parked nearby, Takeaway was already envisaged.

*

The Salad!

Vegetable Pakora

Thirteen pieces, of what I take to be double fried Vegetable Pakora filled one plate. Well-fired, a crispy exterior in parts, Marg was already enthusing. I’ll stress the number of pieces once more, no skimping here, unlike…

The Salad was resplendent with Black Olives and sliced Pickled Chillies, the latter all seemed to end up on my plate. Marg:

A bit of spice, and mixed well with my salad.

Chapli Kebab

I had ordered two Chapli, Marg would have one half. Experience has taught me not to tackle the more than one when having this array. The remainder was already earmarked to go.

The Seasoning in, what is in effect a complex Chicken Burger, took me by surprise. The Spice was marked also, then the Flavour, but there is much more to write here.

Fish Pakora

Twelve pieces, just the twelve, plenty to share, enough for later also. Anger may be too strong, but does reflect the rip-off experienced in the West End a couple of weeks back.

Cross the river, get fed, properly. The food is typically better and more affordable.

Marg took her share, I had no Vegetable Pakora as it turned out. Reheated Haddock in a Spicy Batter, still impressive, off the scale when presented fresh. The ultimate Spicy Fish & Chips, but who needs the chips? Marg adds:

The fish to me is fishy,  doesn’t need the spice.

Hector, however, was having a totally different dining experience.

The Fish Pakora and the Chapli when combined complement each other magnificently. Then add the Chilli Sauce, not served hot today, and a definite sense of synergy evolves. This is pleasure in the extreme. The only limitation, enjoying this to the full means no Meat Curry can possibly follow. Savour the moment.

No drinks had been ordered. Shafiq, out to check on our progress suggested the customary Mango Rubicon, and it came to pass. He returned once more bearing a plateful of – freshly made – Aloo Gajar Mutter.

Aloo Gajar Mutter

Hospitality at Yadgar is something that Hector will never take for granted. Over the years it has not been unusual for Shafiq/Naveed to appear with something straight from the kitchen. Hector does well, mutual respect.  With our now dedicated plate for Takeaway assembled I gestured to this as already being surplus. It was agreed that the Potato/Carrots/Peas would be packed up too.

Cue the arrival of Shkoor, Mein Host, who Marg hadn’t seen since before…

There was catching up, and the array of food on the table to be explained.

Aloo Gobi

Hector’s favourite Vegetable Curry, Potato and Cauliflower served in a Minimal Masala Mash. With Bread or Rice there’s no way this could be managed after the Chapli/Fish Starter, maybe the Salad had filled me a bit too.

Marg can always tell when I tackle something special.

A Dry Curry in terms of the Minimal Masala, however moistness comes from the Vegetables themselves. The Cauliflower had retained a degree of firmness one doesn’t want mush as can be the case at some venues. The Potato absorbs then emits the Spice and the Flavours from the Masala Mash, glorious. The threat of Coriander atop, coupled with cooked in sliced Green Chillies added further Flavour and a kick. Meanwhile, Marg was still piling on the occasional piece of Pickled Green Chilli.

The Yadgar Taste – unique and as powerful as ever. When this is experienced there’s nothing finer served in all of Glasgow, and beyond for that matter. I’ll always wind up Shkoor by asking which tub of Curry Paste or, from which supermarket jar he sources his ingredients. The reality of course is closely guarded, only those who have set foot in the Yadgar kitchen know the secret. The recipes for Yadgar Curry and Barr’s – Irn Bru, Glasgow’s best kept secrets.

Two plates of food and the remnants of the Chilli Dip were removed for packing.

The Bill

No sum of money was quoted, the bank card simply handed over. There was a financial transaction.

The Aftermath

I had raised with Shkoor that what I still regard as my favourite Curry – Lamb Desi Korma – has never been served at Yadgar, to my knowledge. That this – Shahi – of Kormas is associated with weddings etc. apparently means it is best cooked in large batches. I shall see how many I can muster for a Lamb Desi Korma, on-the-bone, of course, before I find myself back in Berlin‘s Punjabi Zaiqa which may have the best found yet.

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Glasgow – Kinara – The Hanging Gardens of King Street

Posted on July 13, 2024 by Hector

Kinara (10 King Street, Glasgow G1 5QP) is the latest addition to the Merchant City’s Curry scene. Kinara has been in business for two months having replaced the Russian cafe/restaurant at this locus. Russia not too popular then? And given what happened to Trump this evening, maybe he’s not too popular either.

Trongate was mobbed this Saturday lunchtime, scantily clad peeps heading towards Glasgow Green for a music fest. Then there was those who like to march for whatever reason. Kinara provided refuge at 13.30.

Two diners were sat at the window, the Hector was directed to the corner table. Two more couples would subsequently arrive, all of us window dressing. The décor at Kinara is truly imaginative, the hanging garlands took me back to Hawaii. With the interior of the restaurant being empty, this presented the perfect opperchancity to capture the vibe.

Two waiters were on duty, Adnan and his trainee assistant. The main menu was brought then the Pre-Theatre (£17.99). There, I got as far as – generous chunks of peppers and onions. No way, Pedro. Sparkling Water (£2.50) was sorted immediately, a 330ml bottle accompanied by a posh glass with ice.

Prior research had flagged Lamb Nilgiri Korma (£16.95). Unusually this featured – fenugreek. With a photo of a Desi Korma ready, I would enquire if this was the ubiquitous creamy affair or Hector’s favourite Curry.

Adnan was decidedly gushy. Asking how my day had been so far, and do I live locally, was a bit OTT. The Curry would determine the quality of my day.

The Korma may have had Methi, but was declared – Creamy. This left Lamb Kala Bhuna (£16.95) or Kashmiri Rogan Josh (£16.95). Adnan insisted that as the Chef is from Kashmir, the Rogan Josh would particularly impress. It was established that no Capsicum would appear in my Curry. There was no discussion about Spice Level.

Does that mean he can’t cook a Bhuna? – was my somewhat flippant reply.

The description of the Rogan Josh was not giving much away. Was this what Hector considers to be the traditional Tomato-rich version or the Creamier one which contemporary venues now serve? I would take the risk.

How did I miss the Mangalore Goat Kari (£16.95). Served on-the-bone, this had Curry for Hector written all over it. Next time.

Mushroom Rice (£4.95) would accompany. Almost a fiver for Rice, what is happening? Merchant City, Merchant City prices, no wonder the Hector is rarely seen in this area.

Having waited some forty five minutes for the food to be served at Rehmat’s Restaurant (Aberdeen) midweek, today’s did arrive a bit too soon. The Curry was served on a flat plate, the Rice in a bowl, what is one meant to do in such a situation?

Kashmiri Rogan Josh

Seven pieces, just, of Meat sat in a reddish brown, rich-looking, Thick Masala. There was no sign of Tomato or Cream in the blended Masala. This was a different take on Rogan Josh. There wasn’t very much of it, 5p short of seventeen quid, the Hector was far from impressed. To make room for the Rice, I scraped the Curry to one side of the plate. This only highlighted how little food I had been given for £21.90.

The Mushroom Rice had not been spiced as is the custom I have come to expect. So, plain Basmati with Mushrooms and Syboes, about half a plateful, even less, as is poignantly shown.

Sampling the Rice first only highlighted the plainness of the Basmati. The sliced Mushrooms and Syboes would provide a variety of Textures, but not a lot.

There was an unexpected Tanginess from the Masala, not as strong as an Achari, but definitely zesty. The Spice would build, the Seasoning was lacking. Maybe the piquant nature of the Masala compensated.

The Meat was super-Tender. Other than its own Meatiness, no other Flavour was being emitted. With no Whole Spices, there was no debris to be set aside. In time, Cloves emerged on the palate, the only sense of familiarity in this otherwise decidedly Mainstream Curry.

Towards the end, Adnan came over to ask the customary question qualified with – No Capsicums, right?

Adnan was serving other customers as I approached the counter to pay. The assistant waiter also asked how I had enjoyed my meal. I managed to raise an – OK.

There was of course nothing wrong with my meal other than its lack of volume.

I can get twice as much food for half the money across the river.

The Bill

£24.40

The Aftermath

With Adnan back to take payment, the Calling Card was issued. Being open for only two months, he stated that they are happy to listen to pointers. The low level of Seasoning had to be mentioned. My preference for Whole Spices being present was also mentioned, but that’s Chef’s choice.

What about the service?

No problems here, and Hector enjoys talking – Curry.

2024 Menu (extracts)

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Aberdeen – Rehmat’s Restaurant – Still Great Curry, Still Great Value

Posted on July 10, 2024 by Hector

Back in Blighty for exactly one month, Hector’s itchy feet needed a scratch. A well known and reliable Curry Blog reveals that the Hector has avoided going to Aberdeen for some sixteen months. Actually it’s not the city that is being avoided, just the daytime distractions. It’s a pity the weather forecast was not studied before agreeing to travel. Whilst there is presently no sign of summer across the UK, the north-east of Scotland is experiencing stormy weather, Aberdoom.

The fourth, and final night, was the first Curry opperchancity, Rehmat’s Restaurant (249 George St., Aberdeen AB25 1ED Scotland), once again the chosen venue. A first visit for Euan, second for Graeme, third for Hector, and fourth for Marg. Desi-style Curry at sensible prices is the attraction. Having been told oft by a certain restaurateur in Glasgow about ongoing rising costs, there was no surprise in noting  a 50% increase in price on the new menu for some items since the last visit. Rehmat’s remains competitive in this city where prices can be inexplicably high and portions small. The majority of the population cannot be oil workers.

The rendezvous was at 18.00. We parked on George Street opposite – The Blue Elephant – which must be a relatively new venue. There – Punjabi Korma – is on the menu, the efficacy of this claim will have to be investigated. Maybe another trip up north in the autumn will be required?

A young lady, front of house at Rehmat’s, directed us through the ice-cream parlour to the restaurant at the rear of the premises. There, we were invited to choose any table in the empty room. Instead of a booth for four, we chose a larger table, none of us chaps are getting any smaller.

The heart sank when I realised a young girl was going to serve us. Rarely do they know the food on offer, today’s struggled to understand what was meant by Sparkling Water. Not the best of starts. That we were waiting for two more diners also appeared to confuse. Graeme, who arrived dressed for a hill walk, will wish me to relate that Euan was last to arrive. Euan had opted for the giant umbrella this evening.

Graeme and Euan would share a jug of tap water. The reservoirs of Aberdeenshire have been well topped up in the last two days.

Fish Karahi (£11.95), is why the Hector was keen to return here. So few venues in Britain get this right. Mushroom Rice (£4.75) is new to the menu, and more typically priced for this city. Maybe prices at Rehmat’s were unrealistically low previously?

Normally, I would bring up – Desi – at the time of ordering. Extra Desi/Apna – as last time, would have added confusion to the moment.

Marg was sticking to her favourite Keema Peas (£10.95) and a Chapatti (£1.20). I do not believe any other Aberdoom Curry House serves a Chapatti/Roti at this price, think double, at least.

Graeme chose Nihari (£14.95) and Mushroom Rice, whilst Euan took advice and ordered Bhindi Gosht (£14.95) with Pulao Rice (£3.50).

Note the realistic price of the Keema in comparison to the other mains, and also the Fish Karahi being significantly cheaper than the Lamb. OK, we are close to the fishing ports, but the Hector always highlights the inflated price of Fish in British Curry Houses, not the case in other lands.

I bring everything together? – asked our young waitress.

Really?

Just how else could this Order be served? Time would tell.

As we waited, so five other customers arrived, each here for the Buffet that was slowly being assembled. We were not offered Buffet, not that we would have chosen it. Research shows Rehmat’s serving a Ramadan Buffet (£17.95) at weekends. Today is Wednesday.

Ramadan is over for this year, the Buffet maintains. The young lady we had seen front of house was responsible for managing the Buffet. I asked if I could take photos – I’ll explain why later.

Over the next hour, I secured the necessaries, with Keema Peas and Aloo Gobi present, Marg and Hector could have done serious damage here. Despite this being only Hector’s third visit, it now makes sense to create Rehmat’s Restaurant page for – Hector’s Recommended Curry Houses. There is sufficient photographic coverage at Rehmat’s to facilitate this, and more importantly, the Curry is already regarded as justifying this addition.  Only in Glasgow is the rule of five applied strictly.

It was approaching 19.00 when hot plates were brought to the table followed by the Mushroom Rice portions and Hector’s Curry. As the rest was brought, Euan’s missing Pulao became an issue. That our Curry was not brought in minutes as experienced last week at Murphy’s Pakora Bar (Glasgow) last week, gives credence to the claim for the food being cooked to order, i.e. – properly.

The phone ringing also interrupted the delivery of the Order. Crazy. This is a universal problem. Why, in any shop, does the ringing phone have to be answered whilst those present are ignored?

The Mushroom Rice was appropriately Spiced. The Mushrooms would add another solid, another Texture, to the overall experience. Once decanted, the portion hardly covered the plate. Tasty Rice, but a somewhat stingy portion. The Pulao, once it arrived, proved to be a bit more substantial.

The Chapatti, served whole, was of the Wholemeal variety and a decent size. This suited Marg, the Hector prefers white Chapatti flour.

I had all of my Order, time to tear in.

Fish Karahi

Topped with fresh Coriander, there was minimal Masala present as is the Hector preference. The surplus Oil was already separating and is seen around the periphery of the handi. Once decanted, the Fish content impressed as did the overall appearance. This was right up there with the best of the Fish Karahi as served in Bradford Curry Houses.

Some of the White Fish was flaked, most was in small pieces. The food was hot, a major plus. The Spice, never discussed at the point of ordering, was not demanding, but would build to a decent level. Soft Fish, White Fish, one day I’ll discover what it is.

The Seasoning was a tad low, but not such that the sense of this being a Fish Curry was lost. Too often I have had Fish Curry with little/no sense of – fishiness. The Flavours here were not intense, but this was still a damn good Curry. No – wow! – today, just a Curry to savour. Had there been more, I could have savoured it longer. Let the reader note that I had to travel to Aberdeen to secure a Fish Karahi of this quality, Glasgow Curry Houses do not serve this.

Keema Peas

This is how a Keema is meant to look. So why do so many venues serve it wet? Sliced Onions had been cooked in with the Peas.  Marg:

A good dish of Keema and Peas. Very dry and I was glad to have bread not rice. Very spicy with chilli flakes. I missed the rich flavour found in other Keemas.

An enjoyable meal.

No Methi?

Nihari

How different is this? Having established that Sheerin Palace (Glasgow) has this on most days, the Hector may well be revisiting this unique Curry soon.

The Toppings were complex: abundant Coriander, Ginger Strips and a slice of Lemon. Lamb Shank is the customary cut associated with Nihari, this evidently was not. The Lamb was served on a big bone, but having a somewhat incomplete knowledge of the anatomy of a sheep, this t-bone with two prongs was identified as being something else.

The Shorva was gravy-esque. This is the correct Masala for Nihari, and some eat it with Bread. Graeme, having ordered Mushroom Rice, had a dilemma. Decanting the Meat and Shorva to the Rice was one option. Spooning the Rice into the Shorva, the alternative. Graeme chose the latter, laborious, less messy. Graeme:

Mushroom Rice was excellent. Nihari was well cooked with very tender lamb and a hint of ginger.

Bhindi Gosht

The new menu has corrected the spelling. Piled high, – towering – was noted. The wedge of Tomato with the Coriander made this Curry look special. With the Okra pieces protruding from the mass of Curry, an Interesting Vegetable to provide extra Texture. The Minimal Masala confirmed the efficacy of this Curry. This had the appearance of quality Curry. Euan:

Enjoyable dish and plenty of flavour, definitely would have again. Good recommendation.

Did you enjoy your food? – asked the young waitress.

Of course!

How to pay. Paying separately was offered and accepted. This required Ehsan to come through from the ice-cream parlour. As we paid, so it was established that our glasses of Sparkling Water were being charged at the same price as the tap water – gratis. Good touch.

The Bill

£67.00 Where else in Aberdeen can four have Curry for this?

Last night, Marg was out with the girls. They had monkfish charged at £27.00 a portion, Aberdoom.

The Aftermath

Marg wanted ice-cream and disappeared through to the front of the premises. There she chatted with Ehsan and mentioned Curry-Heute. By the time I got through, a Calling Card was being requested.

You spoke to my Dad – recalled Ehsan from visit #1.

Whilst visits to Rehmat’s have been understandably sporadic, the Hector was confident enough to inform Ehsan:

This is the best Curry House in Aberdeen.

*

*

*

Is there Punjabi Desi Korma being served along the street?

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Glasgow – Chimes of India – There’s Something Special Happening Here

Posted on July 6, 2024 by Hector

Hector has been home for a month. A month of visiting local venues, and two new ones at that. Yes, John, I’ll get to 29 States – soonest. Despite brazenly championing the Punjabi Curry Houses of the Southside, today, Hector took the easy option and chose the West End for the second time this week. Chimes of India (914-916 Sauchiehall Street, Finnieston, Glasgow G3 7 TF) was visited three times in the run up to The Big Trip, the Desi Lamb (£12.95) on-the-bone is something wondrous, The Curry-Heute Test, certainly passed.

Bus 77 from Partick Interchange dropped the Hector outside Chimes of Indiaat 13.30. The scaffolding was a bit of a worry, not good for passing trade. The restaurant was empty, Hector, the first customer of the day.

Vini, Mein Host, was in his spot behind the counter, the greeting was warm. Back in March, I did advise Vini that it would be some time before he would see me again. I gave a brief résumé of places visited. For those who require the detail, trawl down the right side of the page to Singapore, Australia, New Zealand and USA, or just click on these links.

In reply, Vini mentioned that – friends of Hector – had been here in the interim. Hopefully we shall collectively put Chimes of India on Glasgow’s Curry map.

Mushroom Rice (£3.90) has proven to be the perfect foil for the Desi Lamb, why change a winning formula? A glass and a carafe of chilled tap water was provided.

I had taken the corner window table as on visit #1. The restaurant being empty was the perfect opperchancity to take some library photos. The dedicated page for Chimes of India is now only one visit away.

Vini brought a complimentary Poppadom and Spiced Onions – while you wait. The Seasoning in the Onions matched the Spice, tasty.

You’ve lost weight – remarked Vini at one point. I like Vini. I also doubt if this is true, not after the excesses in recent months.

*

As I decanted the Mushroom Rice from the blue bowl to the blue plate, two other Glasgow Curry Houses came to mind. Firstly, the similarity in appearance to the equivalent Rice at The Village was noticeable, here I felt there was a grain or two more. Also, was this not the same crockery I had eaten from two nights before along the road at Murphy’s Pakora Bar? Their miserly portions had just about covered the plate, today I would have a mountain of food in comparison.

Showing total respect for the Mushroom Rice, I sampled this before wading into the Curry. The Rice was beautifully Spiced and well Seasoned, the Flavours consequently flooded onto the palate. The Mushrooms too reminded me of the The Village, fresh button Mushrooms. This would do very nicely. Oops.

Desi Lamb (on-the-bone)

Ginger Strips and Finger Chillies may be what some first notice, but for Hector it was the Sucky Bone which stood out, and momentarily a second would be revealed. The Meat count reached double figures, all large pieces and the largest of the four bones present was well shrouded in Meat. The viscous, blended Masala oozed quality, this was a classic Indian Curry. There was but a threat of Oil around the rim of the plate, a far cry from Hector’s Desi Punjabi Fayre.

Believing it to be a Mushroom, the first solid intake was a whole Black Cardamom, not the best start. At least I then spotted, so set aside, the second one too. Recovering with Rice and Masala, so the Big Flavours overcame this hiatus. This already had all the signs of being an absolutely gorgeous Curry.

The quality of the Lamb stood out, so Tender, and in addition to the obvious – meatiness – the absorbed Spice was being emitted also. Two Green Cardamom were dealt with, my mini-discard pile was growing. Although no whole Cloves were found today their presence was undoubted. So much Flavour, so much pleasure. Then there was the matter of addressing the Green Chillies. No problem.

Vini checked on my progress, asking the customary question.

I have missed this – was the reply. So few venues manage to create such intense Flavours in a Curry/Karahi/Desi-Korma which sit so beautifully on the palate.

Midweek, I found myself challenging Murphy’s Pakora Bar as to in what way was their Curry – Desi? At Chimes of India there was simply no doubting this. The Curry here was quite remarkable, and for the third time in this review I shall highlight just how much the Mushroom Rice played in making it so. Vini had suggested Bread as he brought the food, that would be have an unnecessary indulgence. The overall quantity I received perfectly matched the appetite. Debris aside, the plate was duly cleared.

There was quite a lengthy chat at the end of the meal. This is the second year of Chimes of India, the business is still establishing itself. Takeaway and deliveries have become a major part of their trade, unexpectedly perhaps. Hopefully, more people will discover the joy of sitting in, food that has been transported cannot possibly taste as good as that served on a plate, at source.

The Bill

£16.85    A modest price increase since March.

The Aftermath

Vini thanked me for coming. I mentioned to him that today was visit #4 and the way I operate Curry-Heute, one more would see a dedicated page produced for Chimes of India. The restaurant listing will then shift from way down the right column in – West End – to – Glasgow’s Top Rated.

Having met Marg on two of my first three visits, as I departed, Vini said – say hello to the lady.

That was no lady…

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Glasgow – Murphy’s Pakora Bar – ? Really !

Posted on July 4, 2024 by Hector

July 4, apart from a General Election, not much happening today, but it is Marg and Hector’s twenty first wedding anniversary. The majority of anniversary dinners have been enjoyed abroad, presently, we need a break from travel. It was Marg who suggested Murphy’s Pakora Bar (1293 Argyle St., Glasgow G3 8TL), the thought having been planted as we passed the premises last week en route to Glasgow Mela 2024.

The 2022 menu was posted in these pages soon after the (re-) opening of Murphy’s Pakora Bar on the site of the former Green Chilli Cafe, all part of the Ashoka chain. A table was booked for 19.30.

Marg loves her Pakora, especially when freshly cooked, which for the Vegetable version, is actually quite rare. Curry-Heute bingo: Marg’s first experience of Pakora was in a Bearsden/Milngavie Curry House where she found her Pakora to be quite horrible. Puzzled as to why everyone was enjoying theirs, it took a few moments to verify that Pakora is not soap fried in batter. In time she visited the original Murphy’s Pakora Bar and found it to her liking.

We arrived early for our booking. After verification, we were summoned upstairs and allocated a booth table in one of the many rooms and alcoves which make up the premises over the two floors. The menu provided, it was make your mind up time.

With some awareness of the menu, I had previously suggested to Marg that rather than follow our usual model of two Mains, one Rice, one Bread, if we were going to overload on Pakora we should share one Curry. On the bone Desi Lamb (£12.50) would be the Curry.

After Vegetable Pakora (£5.50), Marg loves Haggis Pakora (£7.25), whilst Hector’s favourite is Fish Pakora. The latter was not mentioned per se.

A well kent face approached the table, Mein Host.

I know you! – Hector’s immediate proclamation – your photo is on the wall along the road.

Mother India’s Cafe – added Marg.

He then mentioned a former workplace – Creme de la Creme, once Europe’s largest Curry House, not far from these premises, and long gone. This was where Marg and Hector had a first Curry, on a first date, more than three decades ago.

The face I knew, but not the name. The waiter duly provided a business card – Raj Bajwe MBE. Raj was keen to give advice. He suggested we order the – Murphy’s fryer for 2 (£16.00). We both believe we heard him state that the standard portion was – five – and that the – fryer for 2 – would therefore be more to our advantage. He also confirmed that Amritsari Fish (£7.00) was in fact Fish Pakora. Raj also mentioned the Desi Lamb, I explained that this was primarily why I was here.

We were asked if we used a certain social medium.

I’ll do better than that, but I’ll not tell you how until the end.

Raj obliged the anniversary couple and took a photo.

The drinks order was taken, a 750ml bottle of Sparkling Water (£3.95). We needed more time to formulate the rest of our Order. A request repeated twice more.

Tarka masala tots (£5.50) would be our additional Dish. What better than Potato to accompany a Lamb Curry?

Our original waiter was back to take the Order. The components of the – fryer for 2 – was outlined. Samosa – was suggested. Recalling the near horror in Brisbane that was Samosa chat (served here at £9.50) this was quickly rejected. Let’s maximise the Pakora. Double the Fish allocation was agreed. A Paratha (£3.00) would complete the order.

Any allergies?

None, but I verified that no Capsicum would appear in the – On the bone Desi Lamb.

As ever, I asked for my Desi Lamb to be – Desi-style. Belt and braces.

Can I have Desi-Apna-Desi?

Our waiter wrote nothing down, a sign of confidence or a big mistake?

The welcome had been wonderful, we were all set for a great meal. Meanwhile, Raj was working the room.

Murphy’s fryer for 2

Whilst the presentation may have impressed, the Hector was here for the food. Where was it?

Eight pieces of Pakora, two Dips, minimal garnish. If Chef was having a laugh, the Hector did not find it funny. This was outrageous, £2.00 a unit. Days ago, I had a Vegetable Pakora (£5.50) portion with nineteen pieces.

Four pieces of Fish Pakora, of my two, one was fresh, tasty, the other somewhat wizened. The twice fried Vegetable Pakora was – dry. Marg would go on to state that the Haggis Pakora was the best part of the meal. Her solitary piece.

Marg disagrees, but I still feel Haggis Pakora differs little from that served in any Fish & Chip shop.

Where were the Potatoes? The waiter looked puzzled when I asked the whereabouts of the Tarka masala tots. Having checked the machine on the nearby bar, coming soon was promised.

Already, there was the feeling that our single Curry option might not satisfy, when it arrived, this was proven. However, there was the matter of the Paratha.

Paratha

This was as small as a Paratha can be. It was light in colour, approaching a Malabar Parotta. These are typically served small, but the girth and stretchiness were missing. If this was a Malabar Parotta then why not say so on the menu? If not, a rip-off!

We were immediately offered another, declined.

On the bone Desi Lamb

Eight pieces of Meat, four on-the-bone sat in a reasonably viscous Masala. This was not much more than a – tapas – portion. As the Paratha was divvied then duly dipped in the Masala, so the now farcical nature of our meal became obvious.

We needed another Curry. Marg mooted Butter Chicken (£12.00) but knew I would never accept that.

The Lamb was Tender, but was giving back no more than its meatiness. Four pieces each meant a disproportionate ratio of Meat to Masala. One Sucky Bone.

The Spice Level was fine, and worked for both of us. The Seasoning was decidedly lacking. Consequently, a whole lotta Flavour was not coming through.

Onion strips were mixed through the Masala, no Whole Spice. Where was my Clove, Cardamom, Cinnamon Bark? OK, the Lamb was on-the-bone, this does not make a Desi Curry.

In what way was this Curry, Desi? In name only, surely? Curry-Heute recognises this Curry as – Mainstream.

We had each eaten  little more than the volume of any decent sized Starter. The Hector was possibly more hungry than at the start.

Where are the Potatoes?

Still no sign of the Tarka masala tots.

Both our waiter and Raj were in attendance. More Lamb Curry was ordered.

Can you ask Chef to add a bit more Seasoning?

The waiter responded with – Spice?

No, Salt – as I addressed both.

To Raj – do you know the word – Khara?

This was acknowledged. Marg thought I was being condescending. Moi?

More Bread, and going against my usual practice, a Garlic Naan (£4.00) was added.

Logically, the Potatoes could have arrived in the interim. Guess what?

On the bone Desi Lamb – #2

Behold a Shorva! The Masala was way more – Soupy – than its predecessor. The Meat count appeared to be more, but so was the Bone.

The Garlic Naan was a classic example of why I generally avoid them. Served in bits, light, peely wally, no sign of Tawa/Tandoori blistering, soggy. There was but a threat of Coriander. Needless to say, the pungency of the Garlic was going to dominate all else.

*

*

Tarka masala tots

Ah, the Potatoes! As a – Small Plate – this felt as though there was a comparable volume to the main course – Curry. The – Tarka? There was Soupçon hidden beneath the Coriander Leaves. The cubed Potatoes had a decent Texture, unlike the Lamb, here Flavour had been absorbed. The Masala seemed no different from that which was classed as – Desi. The missing link, we now had Meat and Potato, an excellent Curry combination. There was a chance we might actually fill our still empty stomachs.

The thinner Desi Masala had no more Seasoning than version #1.

Plus ca change.

There was no Masala Tea available, Marg’s favourite.

Marg ordered a Latte (£3.50).

Sorry, the machine is not working today – advised the waitress.

We had come to dine, it was still under an hour since we had sat down.

I won’t be back here – declared Marg.

Usually I would ask for more words, this says enough.

Coincidentally, these were a variation of Marg’s words when we last visited these premises as Green Chilli Cafe:

I don’t think you’ll be coming back here.

The Bill

£57.70 The biggest Bill for the smallest amount of food ever served in a Curry House. In over two thousand reviews on Curry-Heute, significant.

The Aftermath

The Calling Card was given to the waiter who concluded I had a Curry House. On clarifying otherwise, he immediately asked for a second which was given to Mein Host.

The review was promised as soon as. Reading any posts prior to this should outline why Glasgow’s Southside is considered the place to go for Curry in this city.

There is so much better to be had than the – Mainstream.

2024 Menu

Posted in Murphy's Pakora Bar | 2 Comments

Glasgow – Sheerin Palace – Back for More Aloo Keema!

Posted on July 1, 2024 by Hector

There I was on a July morning, looking for – Curry. (sorry, Ken).

Setting off for Curry before noon in Glasgow is quite unusual, however, the post-Curry activity on a Monday is shifting earlier as time passes. The joy of retirement.

After Saturday’s Soupçon of Aloo Keema at Sheerin Palace (300 Allison St, Govanhill/Crosshill, Glasgow, G42 8HQ) the Hector was certainly coming back for more. Mobeen, usually front of house, is the stand-in Chef whilst the main man is on vacation. And so it was a ridiculously early 12.30 when the Hector reached the Southside.

Mince – was the greeting from the chap behind the counter. My near rapturous appreciation of Saturday’s Soupçon must have registered. Mobeen appeared from the kitchen – nearly ready – was the advice. I added a Naan to my Order of – Aloo Keema.

I took the same table as Saturday, but decided to face the opposite direction. A chap on my left was finishing his Bread and Vegetable creation. As the Aloo Keema was not out on display already confirmed that the Hector was about to have it – fresh.

Ten minutes – I was further advised.

I’m in no hurry.

The round Naan was served whole, yay. With a decent girth in the centre, plus a risen, puffy periphery, this proved to be an excellent Naan. Light and fluffy, delightful, I nearly managed the lot. Unheard of.

*

*

*

Aloo Keema

OK, let’s recognise the excessive Oil around the rim. A heart attack on a plate, but it mostly disappeared when stirred in. Five pieces of Potato accompanied the mass of Mince. I took it to be Lamb Mince despite the lighter colour. I wasn’t going to ask and have – Chicken – spoil the day. Tomato skins, a piece of cooked in Bullet Chilli and Coriander were mixed through what was a much wetter affair compared to Saturday. Aloo Keema should be almost – Dry.

The Spice hit the back of the throat, quite a bite in there. The Seasoning was a la Hector, right up there. The Methi was less pronounced. I had to accept that a freshly cooked Curry cannot have the intensity and/or depth of Flavour compared to a one that has had time to rest. Whilst the heat of the Spice had permeated the Potato, the full Flavours had not.

In time, there was an awareness of a gentle Clove Flavour coming though. Enjoyable of course, but this lacked the – Wow! – of Saturday’s that had me rushing back. The Curry-Heute Test.

Mobeen came though to check all was well. That he is presently the Chef may explain why he is keen to establish that standards are being maintained. By late afternoon, this Aloo Keema would have been way better.

As I ate, so four chaps took the window table. Two portions of Nihari, four Naan, two Chapattis. I had never previously seen Nihari at Sheerin Palace. Lamb Shank served in their Shorva. I was once again witnessing people having Bread with Curry as opposed to Curry with Bread. 

The Bill

£8.00    Is this the best value in the city?

The Aftermath

The Aloo Keema was now on display. There was no Aloo Gobi left from yesterday else I would have had some.  I established that Nihari is usually always available, tempting.

Mobeen was once again keen to have me know he is the stand-in Chef. With so many new faces I was wondering if there had been a major change at Sheerin Palace. Ali – is the man, is he Chef? It is he who is on vacation, I assume.

I asked above their former Chef Zahir who now has Shahi Mahal round the corner. He was here for some two-three years only.

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Glasgow – Sheerin Palace – The Warmest Reception Yet

Posted on June 29, 2024 by Hector

Sheerin Palace (300 Allison St, Govanhill/Crosshill, Glasgow, G42 8HQ), it had to be. As I perused the business end of the menu at The Village earlier in the week, the desire to have Kofta Anda was planted in the mind. The choice was Kofta in The Village’s rich Masala, or the more traditional – Kofta Anda served in Shorva. It has been a while, I chose the latter.

Arriving at Sheerin Palace at 13.00, I squeezed past the two chaps queuing at the counter to secure one of the five tables in the room to the left. The table still had some debris, this was soon wiped clean, properly. I hadn’t seen any familiar faces when I placed my Order: Kofta Anda and Rice. Momentarily, this changed.

Mobeen must have seen me enter, he emerged from the kitchen and came through to the dining area. That he hadn’t seen me for some time was mentioned. I know Kofta Anda is always available on a Saturday (& Wednesday) – was my explanation for being here. Why he wasn’t in his usual spot behind the counter was revealed later.

Note, I can never quote prices at Sheerin Palace. If prices are posted, which surely they must, I’ve never spotted them. And as for a menu, forget it.

The (new) chap who was dealing with the visiting dignitaries brought me a wad of napkins, cutlery and a Raita. The Raita remained untouched. I asked for water, a bottle of Still, not particularly chilled, arrived, the glass only when asked for.

Three fellow diners departed, ask me about them privately if you wish.

Chicken Pilao

This is what usually comes when Rice is ordered. The multi-coloured Rice is pre-cooked and always on display.

The plateful was massive, two spoons were provided, certainly enough to share. Defeat was inevitable, just like watching Scotland at the Euros.

Two sizeable pieces of Chicken served on-the-bone, one buried, were in the mass of Pilau. A threat of Coriander, and a slice of a Bullet Chili were in the mix.

The Rice, lightly Spiced, had its own distinctive Flavour. The Raita may well have been the intended accompaniment, however, there was sufficient moistness that this could have been enjoyed on its own. Anyway, the Shorva was about to be added.

Kofta Anda

Four, not particularly large, Meatballs and one Boiled Egg sat in the Shorva. Previously, I have tackled this with a Chapatti and made quite a mess of myself. Rice may not be the ideal accompaniment, but is decidedly more practical. The thin Masala therefore tends to be absorbed quickly by the Rice, but as mentioned, there was sufficient moisture all round.

The colour suggested Lamb Kofta. Each Meatball would be quartered as encountered, eke the Meat out. Of course there was still the Chicken and the Egg. Spice coloured to a depth of about 2mm, the interior of the Chicken was as white as snow. And people order Chicken Curry.

A Green Cardamom, Clove plus pieces of Cinnamon Bark were set aside. Having mixed the Pilau with the Shorva, I cannot be certain from where the Whole Spices originated. They did their job.

There was a good Spicy blast, the Clove Flavour pronounced at times. This was comfort eating but eating all the Rice would have led to discomfort. As I weighed up the options, so more food was brought to the table. The chap was back, a side-plate with not one Soupçon, but two!

Aloo Keema (right)

The lighter colour on the right I took to be Lamb Mince. One piece of Potato made this an Aloo Keema.

Wow! – the Seasoning, the Methi, both pronounced. A Whole Clove was found here also. Aloo Keema has never tasted so good. A couple more chaps arrived, I had to tell them. But they already knew why they were here.

Chicken Palak (left)

Apart form adding protein, the Chicken wasn’t offering much. The complexity of the Herb-rich Masala Mash was evident. Nearby Yadgar have stated that they incorporate five different herbs in their version, so not just Spinach.

Back to the Egg and Meatballs, the remaining Shorva and the unmanageable Rice. I drew a line on the plate, the leftover Rice was going home. Egg in a Curry, why does this work so well? A different Texture, Flavours absorbed, like Potato, the perfect accompaniment.

In time, I took my plate up to the counter.

The Bill

£12.50    Still cash only,  great value.

The Aftermath

Mobeen seemed keen to chat further. It was only at this point that I established his name. With my visits to Sheerin Palace being sporadic, I began to wonder if we had previously met at another venue. Perhaps he has just been ever-present on my visits. Mobeen is acting Chef whilst the main man is on vacation.

I praised the Aloo Keema and  asked about its availability.

Aloo Keema – Friday & Monday. The chap who had taken my Order added: Aloo Gobi – Sunday. If only there was a menu posted. A return on Monday was now guaranteed.

Walking back along Allison Street I noted that Glasgow’s only Portuguese owned Curry House is no more.

Sara – Donner Kebab is now – Pizza Factory – which does not serve Curry.

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Glasgow – The Village “Curry House” – Pleasure In The Extreme

Posted on June 24, 2024 by Hector

The Village “Curry House” (119 West St., Tradeston, Glasgow G5 8BA) continues to suit Hector’s requirements: open at lunchtime, and all day. The location is also favourable, a short walk across the Clyde or, as in today, minutes from the Subway. Today was the Hector’s first experience of the new Subway rolling stock. A minimalist interior, and thankfully no automated announcements re the closing doors. But what is the next station? Occasionally, the non-driver informed us.

The Glasgow Subway, smaller on the inside than it is on the outside.

Entering The Village at 13.25, twelve other diners were in situ. The waitress, still masked, led me to a small table as close to the wean in the high chair as was possible, without sharing it. OK, I could have requested another, but if I don’t suffer, I don’t get to moan. Perhaps I should scream and throw everything on the floor?

The main menu was brought, but only after I asked for it. Did I really need it? Lamb Achari (£12.95) with Mushroom Rice (£3.50) is why I was here. Since my return to Glasgow I’ve had Desi Qorma and Karahi Gosht aplenty, time to have the other favourites. Kofta Anda may well be next. Do I come here or go to Sheerin Palace for Shorva? The Village is the only Curry House in Glasgow which has all of these available at all times. Methi Gosht too. It looks as though I might be moving back in here as it felt in the late 1990s. Tempting.

The waitress took my Order: Desi-style, and on-the-bone.

Desi medium or Desi spicy? – I was asked.

There was only one answer.

It took two attempts to secure the jug of tap water. I had considered my customary Sparkling Water, but as the water south of the river appears to have recovered from last year’s bleach contamination, let’s enjoy it.

Mr. Baig, Mein Host, was present this afternoon but was engrossed in conversation at another table. Meanwhile, after a needless runaround, the wean was tearing a Scottish roll apart and chucking all the bits on the floor. Who had to clear this up?

The Mushroom Rice was once again served on a plate. This guarantees a plateful. Hopefully the former bowls have become a thing of the past. Lightly Spiced, fresh Mushrooms, satisfying.

*

*

Lamb Achari – Desi-style on-the-bone

The Meat count was into double figures, just. Only two large bones, so sufficient eating. The Masala was classic Village, viscous, and in a sensible ratio to the Meat content. As ever, I held some back for the end game.

The Seasoning and the Pickle hit the palate hard. How often have I had to review an Achari where the Pickle has hardly been there? There was no holding back, the Pickle also added more solids, and so with the Mushrooms, a variety of Textures. The underlying Village Curry Taste was there, the Spice was building. Hector was in a good place.

The Tenderest of Lamb, quality Meat which retained its integrity until the required minimal chewing.

Spice and Flavour in a Curry, this will never catch on.

Such was the Pickle content, this Curry was becoming quite a test. Hector was up for this. Spice, Seasoning and Pickle, the intensity was remarkable, depth of Flavour in the extreme. What a creation.

The Bill

£16.45  Still competitively priced.

The Aftermath

I crossed the road to take a photo of the ongoing works. I see the conversion of the upper floor to flats includes the addition of another level. 

Apply within.

Posted in The Village "Curry House" | 2 Comments

Curry-Heute Visits – Glasgow Mela – 2024

Posted on June 23, 2024 by Hector

Today was Marg and Hector’s fourth Glasgow Mela. A day when the majority of the congregation, having a  heritage in the Indian Subcontinent, mingle in Kelvingrove Park, whilst avoiding what appears to be a pram rally. No Bier tent – was one observation made before a further realisation dawned. After the – Around The World In 80 Days – sojourn I have become used to a significant oriental  presence at every locus. Not today, and quite unusual in Glasgow’s West End. Was this down to there being no big onions in the blandest of yellow sauces?

2014 was our first Mela, then in its twenty fourth year, so today makes thirty four, half a lifetime. When it rains, it’s horrible, thankfully today we were spared. Parking in our usual spot near Madhras Dosa we made our way along Kelvingrove. It was 14.45 when we entered the Park, the crowd was sizeable, have I mentioned prams?

A small tent had a female choir, I was more amused by the adjacent Chaiiwalla tent, not that I was about to have any of that milky nonsense, but I thought Marg might have made a beeline. The main Curry stalls were in situ, same locus as every year. Last time I had Karahi Gosht from Red Cherry (Manchester), today I was determined to have the same but from Lahori Street Food. In 2019, arriving at the close of play, the Hector talked the boss of the then closed stall into supplying food for two. As no money changed hands, it’s about time we put put cash in the coffers of Shangreela Caterers (3 King Cliffe Rd, Huddersfield HD2 2RR England).

Hundreds queuing for Curry, what a wonderful sight. Punjabi-English Curry too, there were no big Glasgow names on site today as there have been in the past. With multiple queues  the – normal distribution – came to mind, I chose a line at the edge of the throng. Yes it was shorter, but then it hardly moved. Marg became involved when she observed the people in the adjacent queue being served by one of the two chaps in our section. Having concluded the people in front of us were needing managed, Marg was straight in there directing all until it was our fair turn. (I am always wary of posting photos of – the crowd – but there was a sign near the entrance warning that anyone passing that point can expect to be photographed, and by doing so, give consent.)

Before Marg sorted the World, and I believe our mammoth trip has made us both less tolerant of the docile, I managed to secure photos of the Fayre. Chicken, of course, for the masses, plus lots of Seekh Kebab. The Karahi Gosht stood out, proper Curry and served on-the-bone.

Meat Karahi with Rice (£12.00), twice, plus a Pink Tea was the Order. Salad with the Karahi was declined. No Tea, so Marg had Mango Lassi (£2.00). By this time we had four chaps serving our section.

The Bill

£26.00    Card payment was being accepted.

Whilst Marg waited for the food, the Hector went off to command a space at a table, no problem. Just the one pram.

Meat Karahi with Rice

The Rice was sticky in parts, producing Basmati by the tonne must be difficult. There was a threat of Spice on the Rice, not too shabby.

The Curry was decidedly on the small side, a mini-portion. I counted just seven bits of Meat, three of which were on-the-bone. Marg took pity and made mine up to the standard eight.

The Meat was Super-soft, bursting with Flavour, no Sucky Bones for Hector. The taste of English Curry, nay – Yorkshire Curry – was most apparent. Glasgow Karahi is markedly different, this was going to be thoroughly enjoyed, albeit a frustratingly small portion.

Whole Cloves were not visible, their Flavour came across a la Manchester Curry. Traces of sliced Green Chillies were strewn through the Thick, Minimal Masala. The Spice and Seasoning were – spot on – as Super Ally has been known to remark. Indeed, Marg and I agreed that the Spice Level was well above what one might expect for a Curry being served to the greater populace. Marg:

I thought it was very tasty, with a good level of spice. Tender meat, and a good helping of rice.

The Hector could happily have eaten twice as much, maybe a case for applying the old – India Club – tactic, three portions for two peeps.

The Aftermath

Ice Cream always follows, I had to remind Marg that better was available off site. We toured the rest of the event.

Marg was almost in the photo she took of the ladies having a break between shows. The big stage had a Qawwali band, Allah Hoo was ending as we walked on to the blaes. Nusrat has been gone for twenty seven years…

We watched for a while, easy songs to pick up as everything is repeated a la Middle of The Road. The sun came out, unglaublich.

And so we walked though the new section of the University campus to the bottom of Byres Road, what a mess they are making of this thoroughfare. Yet another cycle lane, tables on the pavement, so what about the pedestrians?

Little Curry House is undergoing expansion, not so little then.

University Cafe ice-cream, I know of no better in Glasgow, Scotland, The World!

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Clydebank – Spice India – A Sneaky Pakora

Posted on June 22, 2024 by Hector

With a visit to Glasgow Mela planned for tomorrow, there was no Curry-Heute. However, there was a visit to the local Indian Takeaway, Spice India (133 Riddle Street, Clydebank G81 2DH) most unusual. The Curry had here to date has not set the heather on fire, but that was not the objective when the Hector headed home. A late night Clydebank Kebap was the plan but on realising the train wasn’t going that way, a new plan was conceived.

Alighting at Drumry and walking up the hill, Dönner became Pakora, in fact any Starter would be considered.

*

What Starters do you have? – was duly asked.

Pakora was offered, a Large Pakora (£5.50) was agreed, but only after establishing that the portion would be eighteen to twenty pieces.

Frying Tonight

After moments of last minute preparation, good sounds emanated from the cooking area to which my vision was obscured.

I did manage a couple of photos of the interior.

Bag in hand, home.

Nineteen pieces of double fried Vegetable Pakora and one tub of Yoghurt Sauce were arranged on a large dinner plate. This was shy of the thirty plus pieces which have been served at Dumbarton’s Delhi Darbar over the years, but great value none the less. One still recalls the absurdity of the portion of Pakora served at The Wee Curry Shop (Ashton Lane) in the early days of Curry-Heute.

One tub of Sauce, this had to be eked out. The Spice and Seasoning suited the Hector palate, a good start. Onion, Mashed Potato and traces of Coriander were in the batter. No sign of Coriander Seeds as per Hector’s Pakora Recipe. The occasional piece of Potato was less than perfect, i.e. – hard.

This is how to enjoy Pakora, no main course to follow, enjoy the creation for what it is. This was quite a departure from a late night Dönner, less messy for a start. 

2024 Menu extract

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