Towards the end of Last Year, Hector purchased the Kaiserhof Gas Tandoor. It sort of worked, but did not give the results hoped for.
At the Festive Season of Gift Receiving, it was the turn of the Tajine. The Dream is to Cook Lamb in its own Juices, as Dry as possible and retain all The Flavours.
Perhaps Too Dry has been the outcome to date One must trust the device and not peak, else all the Steam escapes. It also needs at least Four Hours to make a worthwhile Dish. The Turkey Tajine Couscous was Fine, not Outrageously Wonderful.
Dr. Stan has been trying to have me take his old Pressure Cooker off is hands for years. All the Indians use One – he assures me. I think Yvonne ended up with it. Für Mein Geburtstag a Deutsche Pressure Cooker came my way, complete with Crap Instructions. (The Text does not match the Photos)
Yesterday, less than a Kilo of Boneless Lamb was defrosted along with Two Lamb Steaks. A Video on a well known Media Website showed Lamb Karahi being cooked in a Pressure Cooker. Just chuck in the Lamb, stir in the Spices as feature in a Standard Masala, add roughly Chopped Onion and Tomato and – go for it.
No Liquid was added, Dry was the objective, though the Pressure Cooker Instructions do say at least 250ml of Water should be present. The Tomatoes must have had this. What the Water Content was of the Frozen Methi, who knows. No Garlic or Ginger at this time.
Half an Hour later the Pressure Cooker convinced me it had had enough, or maybe Hector had. The Aroma of Lamb, not Curry, was dominant. Time to peak. The Mush of Tomato and Onion served so well at The Khyber is what was hoped for. Instead, there was a Mass of Thin Liquid, and the Lamb was so Soft, it was in danger of disintegrating altogether. The Lamb was Cooked.
The latter part of said Video showed a Chap heat Oil then add Garlic and Ginger which are Stir Fried before the Lamb Mix was added. Very Wet, Soup-like. To this Yoghurt needed to be added, more Liquid, then Chopped Coriander towards the end. I felt a Mini-Masala was required. Fresh Mushrooms, to use them up, and a Spoon of Tamarind to add the Tang were the Hector Variations from the Video. The Result? The Soupiest Curry Hector has ever made with the Lamb approaching Pulp. If this was served to Hector in a Restaurant, the write-up would be unforgiving.
Marg was the First to Taste the Karahi-Soup. Having held back on the Chilli content this Curry was within Acceptable Parameters for Marg. Tasty, but where’s the Meat?
Thankfully the Tamarind was there, else it would have been Dire. Edible, yes.
Next Time
Minimal Liquid, so fewer Tomatoes. More Seasoning. And for say a Kilo, Twenty Five Minutes Under Pressure at most. Drain off the Excess Liquid.
Three weeks ago
Hector arrived Thirty Minutes early thanks to being able to walk between Glasgow Queen St and Central faster than an App considered possible. A train to Queens Park was just departing. Allison St is Two Minutes from this train station in the heart of what is the Govanhill Curry Land. 
icum anywhere but Curry, and any Vegetable in Curry except Capsicum – Simples. Moments later a Bunter Salad was placed on the table – Wow! Olives and Pickled Green Chillies stood out amongst the Colourful Array
Mags was First to remark on the Fish Pakora. This was Fresh and Light. There was a lot of it even with Four sharing. The Ribs took us all by surprise, a definite departure from the norm. These were void of any Red and so we deduced they must have been prepared in the style of the much anticipated White Karahi. But from which animal? We asked – Lamb. Tracey was worried it could have been Goat, her favourite animal. There is a new term that Hector has unearthed to describe Taste. It is difficult when writing about Curry to ensure that One gets Taste and Flavour sorted. So here we go – Umami – Meaty and Savoury !!! The Ribs were decidedly – Umami.
Waris brought a Plate of Potato Fritters. Not since the days of working in Wilson’s Bar (Byres Rd.) back in the 1970s has Hector had Fritters with Curry. The Curry bought at the Takeaway next to what is now the Three Judges and the Fritters from the Chip Shop next to the former Post Office. This took me back. Nigel at the 
There was much thanking and acknowledgement of the Extraordinary Afternoon. A Ritual Photo of The Chaps had to me made. Waris describe another version of Karahi he would like to cook for us. I told him that I judge a Curry House not just on whether they can produce Outstanding Curry, but whether they can Replicate the Feat.
Earlier in the day I met Tim and after a lengthy discussion about the improvement in the Quality and Range of Ale in Helensburgh he added – I do read your (Curry) Blog. Later a Chap I barely recognised said – Hi Hector – as we waited at the Bar. It is a pleasure to be recognised and gratifying to know the people who read these humble pages. A Night out in Helensburgh can only end in Curry-Heute. The choice of Venues is soon to expand as the Teak and Ash is currently being converted. It will be visited one day soon. Meanwhile, there really is only One Helensburgh Curry House, 
As we ate there was discourse developing between ourselves and the Indian Family. Ashgar came over and said they were in fact from India and were touring Scotland. Where should they go? Hector was now in full Hector Mode. Having established they were Oban bound, a well known and reliable Curry Website revealed the name – 
£0.00. Thank you for coming.
Sitting at the Place of Work this morning waiting for the Official Start of the day, Hector spotted an announcement on a well known media site. Naveed from 
Assuming I had been sent for a long wait, all the Toys were brought. So this is the First ever Live Curry-Heute Blog entry from a Curry House. Who needs the BBC? And as far as ‘The Other’ BBC goes, nothing from them yet either.
The usual Complimentary Poppadom and Spiced Onion arrived in a Flash. Alan had texted this morning to inform me that an Award Winning Helensburgh Curry House had offered him Complimentary Poppadoms and then charged for them. Who wins awards anyway? Hector was busy writing up last night’s Curry on the Hill.
The Aloo Gobi was not ordered, it just came, the 
As I was putting the finishing touches to the above, a Chap entered carrying samples. Shkoor engaged him, they were discussing the redecoration of the Restaurant.
This venue is the former Coach House, a Pub. The place is vast. We were taken through the Bar and Reception area where people may sit and have an Aperitif, and beyond a Dining Room to a Conservatory style Dining area where four other groups of Diners were located. We were all the Window Dressing.
Hector had already studied The Menu online. Garam Masala was the most Hector-like Curry on offer – Our Master Chef’s secret fusion of fifteen exotic Punjabi spices creates this gorgeous garam masala…simply bursting with flavours of the Subcontinent! I would however ask about the Special Karahi Bhuna – Sonny’s favourite and a must for die-hard curry lover with its fusion of capsicum and onions simmered karahi-style in a rich and spicy tarka…superb! Sonny recommended the latter. He described the Garam Masala as being – More Spicy, but just the One Taste, whereas the Karahi Bhuna had a greater variety of Spices. A Plain Paratha (£2.25) would accompany.
The Aloo Gobi was a Winner from the moment it arrived. The Portion was as Large as the Mains. With Minimal Masala this looked the business. The Seasoning was to the fore, the Flavours Intense. This is what Hector looks for in Curry. This was the most memorable part of the meal.
Steve was always up for a return to 
The adjacent Couple were finishing their Feast, there was a Single Lamb Chop which had not been touched. Hector did not have to be asked Twice. The offer was accepted. I have not to my knowledge experienced the Lamb Chops as a Starter served here. Oh yes. I recommend these. The Couple also confirmed their appreciation of the Curry that is served here.
The Fourth Chapatti was ordered and presented at precisely the correct moment.
Babu Bombay Street Kitchen (186 West Regent St, Glasgow, G2 4RU) was visited earlier this month, Fast Food, Indian-style. Opening at 07.00 on Weekdays, I had hoped they might be open this morning a bit earlier than the official Saturday10.00 opening time. Arriving at 09.45 everything was still locked, I went round the block and returned to find the Waitress setting up. At 09.53 I realised that I was standing at the corner of Blythswood Square, perhaps not the best of places to be – Hanging about… I was invited in – Thank you!
The Keema Pau from my last visit was foremost in the mind . I was informed that Curry would not be served until later, Breakfast was the deal. Chapatti Rolls – comprising of Delicious Bacon or Bombay Omelette were on the A4 poster. Hold it, The Big Boy combined both of these for £4.50.
The Bill
Such Politeness
The Karahi Gosht was on-the-bone, this was unexpected and welcomed. The Spice Level was not in-your-face (compared to the Starters) but there was a Kick. The Ginger strips gave a welcomed Crunch, slowly the palate appreciated that what was being consumed was impressing more with each mouthful. The Rice was more Plain than I had anticipated given the – Desi – appellation. The Rice also soaked up the Masala which commendably was not excessive. A good Onion base and not too Oily, the Masala oozed quality. What felt Mainstream at the start was certainly impressing by the end. Is there any more?
Hector has not visited these premises as often as would have been predicted given that this is the only Source of Bradford Curry in Glasgow. Only on Sundays does 
That were al-right – as Ricky remarked about the Best of 
All of this had taken time. I was well into the time period to prepare the Goshat Karahi. The Plan appeared to be working. There was time to relax and take in the surroundings. Still the scaffolding shrouds the premises, still the Takeaway Trade is Brisk. Two Families with Children had sat during my visit, the First enjoying Curry, the Second, Pizza. I hope never to sample 
The Lamb was Beautifully Cooked. The Bone Content was sufficient to add the Secret Flavours. The Portion size was beyond reproach. The Masala was exactly how Hector desires it, Thick and Minimal. The Oil content added that Extra Something. One can easily Over-indulge on this, The Friends of Hector have at times. Not to come here is part of the Strategy of keeping the Enjoyment Factor so high. The Pleasure Rating is what motivates The Blogger. To keep writing. (Maybe I can keep this below 1000 words, Jonathan.)
We have tried to workout what makes the