Pasta or Curry-Heute? Marg has had her Favourite this week, time for some indulgence. Marg ironically was the inspiration by producing an Indian Cookery Book from a bundle upstairs – 50 great curries of india – camilla panjabi. A Fish Curry caught the eye: Coconut, Lime Juice and Tamarind. Hopefully this would Different and not Too Sweet.
The defrosting Masala Fish (courtesy of KRK) was marinated in Lime Juice, Cider Vinegar and Salt. The last time Marg had Cider Vinegar in Hector’s Cooking, she was not amused by the outcome. A Tin of Coconut Milk replaced the listed Fresh Coconut. This was Blended with the Fresh Tomatoes, Garlic Paste and Chopped Ginger. Black Onion Seeds replaced the required Poppy Seeds.
Thereafter the preparation was quite standard, however, Mustard Seeds were Popped in the Vegetable Oil before adding the Frozen Chopped Onions. Mustard seeds? I must make this a standard given the price of Mustard Oil has rocketed in the past twelve months.
Fish and Masala is not enough for Hector, Pak Choi and Mushrooms would be the Interesting Vegetable, they needed using. By this stage I had a good Stir Fry/Masala, I could have stopped at this point and presented a Dry, Flavoursome, but Aggressive Curry. In went the the Blended Coconut/Garlic/Tomatoes/Ginger. It at least looked a decent colour and reduced quite well to a Masala of reasonable consistency. Soup-like initially, it did thicken helped no doubt by the intake of moisture by the Vegetables. The Tamarind should remove any Sweetness. It did! There was no Sweetness at all, but would it suit Marg?
The Fish was added minutes before serving along with some Chopped Coriander. It didn’t look too bad.
That wasn’t too bad – was Marg’s verdict. Initially we found the Fish to be Rubbery, then realised it was the over-cooked Mushrooms. The Fish was fine.
Edible, Tangy, almost Pleasant. I think I’m overdue cooking a – Replica – Dry Lamb Achari featuring Karela, of course.
Ayaz and Rasheed greeted us as we took our seats. We could sense that people were upstairs, Ayaz was busy running up and down the stairs. Hector had to go up and investigate. There were in fact Two Groups, one of Chaps, one of Chapattis. The Chaps were nearly finished their Meals as the timely photos show. The Ladies departed later, by which time Mags and Hector were well ensconced in Magnificent Curry.
Ayaz brought the Two Curry Dishes and Chapattis on separate Baskets. Both looked Stupendous. I could see that the Aloo Gosht had a different Masala, Mags was in her element. She loves her Potatoes. It’s all about Spice, it’s Lovely. Leave it out overnight, not in the Fridge. Mags ate just over Half, the rest went Home.
When Ayaz brought a Fresh Chapatti I asked if he could bring me this every three hours. This new Blast of Heat upped the ante. This was truly One of The Greatest Curry Moments, Ever!
There was a quick chat with Shan, the Delivery Driver. He reckons he drives around 35 miles per day. Charing Cross was even mentioned. Competition indeed!
With The Hanging Baskets on display, at the
The Chef’s Specialities include Lamb on-the-bone which as regular readers know has been re-defined as Lamb Gurmeet after The Chef. With the Classic Hector-style Curry featuring Extra Methi and Seasoning, this is it. Jazzi confirmed that Hector’s Favourite Chef north of the River Clyde was on duty. Lamb Gurmeet please.
A Side Vegetable Dish felt correct today. At £5.50 for a Full Portion and £4.50 for a Side, logic suggests that if I was not dining alone, the former would have been ideal to share. An Aloo Gobi Side and Chapattis completed the order.
Chapattis are not listed on The Menu. I usually report on the price of a Chapatti since some venues are out of order. Note to self, study The Bill later on.
Jazzi came up to the raised area, Hector’s Spot, to ask about the meal.
I was introduced to Ed, the Delivery Driver. With the Van parked outside, Ed is set to deliver wherever …
The Bombay Grill (19-21 Glasgow Road, Hardgate, Clydebank, G81 5PJ) has been in its current location since February of this year, same business, same staff.
Entering just on 19.00, Three Tables were occupied. I was shown to a wall Table set for Two adjacent to a couple of Ladies. I had to work hard at not overhearing their conversation. The Décor was much more Twenty First Century than the classic Red Flock Wallpaper of Yesteryear. After it closed this was the set of a short-lived BBC Scotland Sitcom, about a Curry House. People find Curry amusing?
Little Phone Signal, T’Internet kept crashing, and no Wi-Fi. How many Curry Houses have Wi-Fi? There was Traditional Indian Musik being broadcast, at times it was a bit OTT, the Screechy Females. The Ladies went for The Buffet.
Lord Clive of Crawley was keen to join Hector for his #2 Visit to The Bala Sweet & Tandoori Centre (111 Midland Rd., Bedford, MK40 1DA). That it was en route to the Train Station was very convenient. I now realise that on the approaches to the Station, there is a Small Cluster of Café-Style Curry Outlets to rival the more Formal Tavistock Street Restaurants. The Great English Tradition of Sunday Lunch usually involves Roast Beef and Yorkshire Pudding, a Dish that proved to be available in Venues visited later in St. Albans. When Clive and Hector are out, it’s going to be Curry.
The Pythagorean Cup was the topic of conversation at one point during our visit to 
In the end Dr. Stan and Jonathan decided it was too late for Curry and so it was the ever reliable Lord Clive of Crawley who accompanied Hector to sample the wares of Bradford’s Oldest Indian Restaurant. Established in 1960, one would assume that these premises have been through a few changes. The design is quite contemporary, though Tablecloths remain. We were shown to a Table for Three which was reduced to Two settings. Tables for Three?
Lamb Korai– said the Waiter who pushed the Trolley of Food towards us. That had to be Hector’s.
Good Curry (& Vegetable Rice).
The Vegetable Curry had Minimal Masala hence the initial attraction. With Potatoes, Carrots, Green Beans, Sweetcorn, Cauliflower and both Red and Green Capsicum it was an Excellent Accompaniment to the Main Portion. I realised that both Portions were the same size. This was a good helping of Vegetable Curry.
The Lamb was Tender to Slightly Chewy, not a problem. Given the Heat and the Masala, Chapattis were maybe not ideal for this Dish. I awaited the inevitable Splash, but managed to avoid it. The Chapattis like the Two Curry Dishes were also Very Hot to touch. They too had a Glow from Oil. A Modest Salad helped cleanse the Palate.
More Photos were permitted. I verified with one the Young Chaps that they were open tomorrow. Everyday at 10.30 I was informed. Home-cooking was how he described the Fayre. Indeed, Desi-style.
Deshi Spice Indian Restaurant and Lounge, not Lunch. (60 Tavistock Street, Bedford, MK40 2RD). How can Bedford have a Milton Keynes postcode? (New Town Geography)
The Restaurant is a long room with alcoves down the left wall. The open area where I was sitting and the alcoves felt separate, a good layout which suggested privacy if required. Congratulations to the Interior Designer. Part of Hector was still at 30,000 ft, time to calm down, The wean and Clive were already at the Corn Exchange, Bier can wait. No news of Dr. Stan or Goodluck, Jonathan.
The Karahi looked Fine, despite the Big Green Bits. Now I had read the Menu and was sure it did not list Capsicum as an inclusion. I had failed to register the Meat content. This Lamb had Feathers was my Second disappointment. Buried under the Chicken were about Four Pieces of Lamb, so the Meat content was more than Adequate. When did Hector last have Chicken Curry? The Younger Waiter asked me the Courteous Question, I stated that I would have preferred Lamb only. Mein Host brought The Menu and showed me it was Chicken and Lamb Korai. My error. Should have gone for the Exotic Lamb Dish. This made me realise that I was being well served. Good Guys.
The Calling Card was presented at the Counter. Minimal Interest expressed. Hector’s mind was now elsewhere, the Corn Exchange was calling… The