Mr. India’s Balti and Dosa House

Posted on November 22, 2013 by Hector

Dr. Stan once again accompanied Hector for the first Curry of the weekend. The choice of venue this evening was down to the realisation that there is ony a handful of Curry Houses in the West End of Glasgow that Hector has yet to visit. Maryhill Road beware.

Mr. India’s Balti and Dosa House (11-13 Hyndland St, Glasgow, G11 5QE) has been a Curry Venue for ages. The Rajdoot was a previous incarnation, Hector was even semi-regular back in those days. One has to walk down three steps as one enters these premises, something that has always intrigued Hector, and who knows why that is?

The More Mature of the two Waiters showed us to a table away from the door, this was appreciated – It’s Cold Out There! We were asked if we wished Poppadoms, it was impossible to tell if this was An Offer to Purchase or Complementary. They were declined. The Menu was fairly standard, very much a Mainstream Curry House. The Karahi section of the Menu gave various choices, Lamb Bhoona Karahi would suite the Hector Palate hopefully. And there was no mention of – You now what. A Tandoori Mince Paratha had to be ordered.

Dr. Stan opted for a Lamb Balti and a Cheese Paratha. I let him choose the Vegetable Side, Channa Saag, different. Dr. Stan also upgraded the Side, to a Full Portion. The Younger of the Two Waiters took the order. Do you want Garlic on that? – he asked Dr. Stan when the Cheese Paratha was ordered. This sounded perfect. He noted – No Capsicum – too. Very efficient.

The Soft Drinks

Hector ordered the usual Sparkling Water, Dr. Stan enquired about Fanta. None was available and so a Fresh Orange with Lemonade was offered. The Young Waiter came over later to apologise of the late arrival of the Drinks, his colleague had to go out and purchase a Bottle of Lemonade. Two Glasses, at an estimated 300ml eventually were presented.

Dr. Stan’s Balti arrived in a seriously Large Balti Dish. A Pity it wasn’t filled to the top as it might have been at a Special Place. The Karahi Bhoona was in the expected Karahi, there was no obvious difference between the two Curry Dishes. Both had a worryingly Reddish hue, Thick and Plentiful Masala.

The Cheese Paratha came minutes before the Mince version and so Dr. Stan had a head start. I enjoyed it, a Pleasant Curry, Spicy enough, but it didn’t have the Complexity of some Curry Dishes I have had. The Cheese Paratha reminded us both of Pizza.

The Mince Paratha had a layer of Orange Meat which resembled Donner Meat but could have fallen short of this. It was not Separate Grains as so beautifully provided at the Rawalpindi. Hector has resolved to return to the Rawalpindi for a Keema Paratha and a Vegetable Curry. This version was OK, Hot on arrival, and plentiful. Worth the £3.95?

The Lamb content of the Karahi was not overgenerous, a Sufficiency.  The Lamb was Wonderfully Tender.  There was no outstanding Flavour emanating from either the Lamb or the Masala. This was very much as one would expect in a Mainstream Curry House. Nothing to rave about, nothing to complain about, a Fine Curry.

The Chickpea and Spinach Accompaniment gave the anticipated Variety of Texture and Taste. Chickpeas are not my Favourite Vegetable by any means, I don’t mind them. The Spinach was not overwhelming, a Well Balanced Dish.

The Bill

£42.00. This was for Three Main Courses, £7.90 worth of Parathas, and a Ridiculous £5.00 for the Drinks. There was no way the Drinks could justify that cost.

The Aftermath

The Mature Waiter was offered the Calling Card, he said he would call over The Boss. This turned out to be the Young Chap who had been serving us. The Curry-Heute Website was displayed. He asked me how this came about. He was offered the Long answer or the Shorter Version. Still, it is written.

Mein Host has had these premises for just over a year. We do our best – was his admission. I should have asked his name.

Update

This venue is alas – no more.

Posted in [Mr. India's Balti and Dosa House] | Comments Off on Mr. India’s Balti and Dosa House

Kaiserhof Gas Tandoor – The Jury is still out

Posted on November 20, 2013 by Hector

… but one thing is certain

Hector will not be buying Mrs Unis Chapaties again.  Despite being defrosted, they were Crisp before Cooking and Crisp after.

The Masala was that left from the last Kaiserhof Experience which featured an extra dose of Tamarind.  Tamarind, Yoghurt and Tandoori Paste (from a jar) formed the Marinade for the Lamb Chops which a Local Supermarket insisted come to Hector’s House for minimal payment.  I would cook eight, they were Substantial, five should be an Elegant Sufficiency, they were Chunky.

How long it would take to Cook the Chunky Lamb Chops could only be judged based on Empirical Evidence.  At least twenty minutes was the objective.

Next Mistake

With hindsight, I should have scraped the Marinade off the Chops.  The Chops cooked, however, the Marinade simply Burned leaving a Black Coating on the underside of each Chop.  The Tops were fine.

Texture-wise there was a hint of Crisping, Peripherally.  Given the Steamy Environment the Kaiserhof creates within, the Chops had not taken on the Texture anticipated via a Tandoor.  The Kitchen Window had to be opened wide. The Lady will return later and know Hector has been Experimenting again.

The Chops were Cooked and I stand by the Tamarind-laden Masala.  The Eating was fine, but one still has Higher Hopes.

Note to Hector

Next time, twenty five minutes and scrape the Chops.

Posted in Hector's Cooking | Comments Off on Kaiserhof Gas Tandoor – The Jury is still out

Tegernsee for Curry, Whatever Else ? Mirch Masala

Posted on November 17, 2013 by Hector

You Must Remember This

Inspector Renault – So tell me, Hector, why did you come to Tegernsee?

Hector – I came for the Curry.

Inspector Renault – But many people think Germany is a Curry-Desert.

Hector – They are misinformed.

Hector & Marg have been to Tegernsee often, Hector’s first encounter of the Tegernsee Hofbräu Spezial Hell being back in 1997. How long the Mirch Masala (Bahnhof Str, 12, Tegernsee, 83864, Bayern) has been here is unknown, we have walked past it for years before the dawn of Curry-Heute. Times, they are a changing.

It’s an hour on the BOB from München to Tegernsee. As one approaches Gmund the Lake unfolds itself. On a Sunny Day it can be Spectacular, in the Snow – Stunning! Today was Grey and Overcast, still, Hector has traditionally spent the majority of his time at Tegernsee indoors, today was no exception.

Having completed the Ritual that Tegernsee offers, we entered the Mirch Masala just after 17.30. Three sets of Diners were already present. We were shown to a small table right at the door, one of us would be in the Full Draught. I had spotted another Couple well inside at a larger table so we were not accepting this. Another small table hard up against the bar counter was the compromise. Were the expecting the Phantom Bus Trip which never arrives? To be fair, the Dozen that were present as we arrived probably doubled during our visit, but the place was substantial, the exterior shots should give the Reader an idea of the scale of this operation. Quite a Building with Décor one would not usually associate with a Curry House.

We had taken a copy of the Takeaway Menu as we walked down from the Station earlier, Hector had already decided. The Karahi Gosht made no mention of the Dreaded Capsicum, this could be verified. The Waiter assured me that Capsicum was not part of this Dish. By now we had switched to English. It is rare to find Staff in German Curry Houses who do not speak English. The Menus are always written as Phonetic Versions of the Dishes on any UK Menu. Who invented Curry anyway? Hector assumed Rice would be inclusive, again in Germany it normally is. We discussed Heat. British Scharf please, not deutsche Scharf. It was written.

Lamm Curry was Marg’s choice. No need to discuss the Spice level, it was unlikely a Standard German Curry would trouble Marg. How Big are the Nan Breads? – asked Marg. The Waiter of course had to tell us they were Large when by British Standards they were likely not to be. We’ll get Rice. – I informed Marg, the Waiter nodding in confirmation. So Size didn’t matter. A Garlic and Coriander Nan was requested, this appeared to take The Waiter back slightly, now he knows.

The Karahi was described as being served on a Pfanne, not a Pfand, Bernard, a Flat Iron Serving Dish on which the Germans serve Grilled, Sizzling Meat. Fearing that Meat could be all that was given and also wishing to establish what else the Chef could create, I negotiated a Half Portion of Alu Saag. Again one felt this was a Departure from their Norm.

A Poppadom, served in Two Halves was set before us with Three Dips. A New Waiter talked us through the Mango Sauce, Yoghurt and a third which came with a Warning. Marg was caught out. That is Hot! The Poppadom had embedded Cumin Seeds, always a welcome sign and rarely seen in the UK. On collecting the Debris another Waiter, which judging by his costume was Mein Host, explained they have a Huge Array of such Poppadoms, one even containing Fish. This I would like to encounter.

We were asked if we were Resident in Tegernsee. As if we could afford that. Some very Infamous Folk did have Posh Holiday Homes around this lake during the Dark Period of German History. That we were from the UK, Scotland in particular appeared moderately intriguing.

Hector heard his Curry leave the Kitchen. It Sizzled all the way to the table. The Pfanne was covered in Aluminium Foil, why? This surely defeated the purpose? The Presentation was certainly different, the Curry itself looked very Familiar. I was warned not to touch Anything! Indeed, on taking the Photos some Masala managed to rise up an made the back of my hand aware of its presence. Marg’s Curry looked to have the same Familiar Masala, just fewer Bits. The Waiter served the Rice from a Ridiculous Mountain. Just how much Rice do they think People can eat? The Alu Saag, hereafter called Aloo Palak was in the Classic German Creamy Masala. We had achieved Diversification.

Marg dipped the Garlic and Coriander Nan which had been quartered. She made Favourable comments – Very enjoyable, with a Sweet and Creamy Masala which went well with the Garlic and Coriander Nan. She suspected it would be too Sweet for the Hector Palate. I had to sample the Lamm Curry. It was as Marg described. The saving bit was the Nan, this was Well-seasoned and decidedly Savoury. The Masala I may have already described as Familiar.

Chicken Tikka Masala comes to mind

If (?) Hector was ever asked to produce this now Bog Standard Creation it would be Sauce from a Jar. That is how the Masala here came across. It was identical to anything one might have purchased in the Supermarket. How Hector knows this he will never admit. The Masala was Pleasant, on the Sweet side and certainly not Spicy and totally lacking in Seasoning. So much for British Scharf.

The Waiter was over soon after we started to check all was well. Marg had spotted – Them – as soon as the Lamm Karahi had been delivered. Four pieces of Capsicum, three Red, one Green. You assured me there would be No Capsicum, I can count Four Pieces. There was no comment.

The Lamb was Chewy, Marg concurred, and there could ave been more of it.  Marg did point out later that I am spoiled in too many Venues. There was little difference in the two Dishes except the extra Green Bits in the Karahi which did not perform much of a function in either Texture or Flavour.

Aloo Palak

This was the Highlight of the visit. I dipped the Nan and immediately had more Flavour on the Palate than from the Karahi. The Seasoning was Perfect, the Garlic and Coriander made their presence known. The Aloo Palak was Mild, as anticipated, however, this became the focus of the Pleasure. There was enough Potato to give the whole Meal more of a Solid Content. The Creamy Masala is decidedly different from how this is served in the UK, a Pleasant Change.

Half of the Rice was left untouched. Marg finished all of her Meal, most unusual, but then there were no Lamb Chops to fill her before she started her Main Course.

The Bill

€42.80. We had shared a Large Bottle of Sparkling Water. Complementary Schnapps came with The Bill.    Marg enjoyed this.    Marg had the Schnapps?

The Aftermath

The Calling Card was given but as they was no T’Internet this high up in Tegernsee I could not display the Curry-Heute Website. They did not appear too bothered.

The Curry was Good enough not be considered – Poor, but not good enough for a Hector Recommendation.

Next time Janet, an Indische und Thai Restaurant.  Yes, Tegernsee has Two Curry Houses!

What were the chances that the Venue across the street was called Casablanca?

Posted in Mirch Masala | 1 Comment

Fisch Chettinad – Indian Mango – München

Posted on November 16, 2013 by Hector

Somehow it only feels like Four Weeks since my last visit to the Indian Mango (Zweibrückenstrasse 15, 80331, München), it is. Readers will already know how highly Hector rates this venue. Is Hector now planning Trips to München for Curry or Bier? Curry at this Venue is a Life-Changing Experience.

Arriving in the City at 10.30, Marg and Hector were able to check-in to the Hotel Royal just on 11.00. With a Marg Ritual completed at Café Piemonte, it was Hector’s turn. The Non-Curry parts of the day feature here.  The walk down towards the River Isar feels shorter every time I do it. The Illuminated Yellow Sign that protrudes towards the end of Zweibrückenstrasse is a Joy to behold, the Indian Mango is open.

Herr Battra was at the door to greet us. He showed us to a table and knew the order would be Fisch Chettinad (Scharf). Marg was the observer, the Apfelstrudel at Cafe Piemonte had taken care of her appetite.

The wait was surprisingly short, but then Fish cooks in moments. The Aroma from the Dark Red Chillies is so Distinctive, Smoky! The Rice was decanted and then half of the Curry. The accompanying Photo shows a very Reserved Hector, as always. On the inside I was Beaming. The Pleasure that this Curry gives rivals the Best of Bradford and Glasgow. I have described the Gritty Texture often, the Slivers of Fresh Ginger add huge Bursts of Flavour, everything on the Plate combines so well. The Fish adds a Dimension that Lamb cannot. Herr Battra remarked that – A Friend of yours was here recently. Ah yes, John, but he didn’t have the Fish!  The Lamm Chettinad comes a close second.

There was a feeling of Sadness as I reached the end of the Eating Ritual. Hector has no Plans to be in München any-time soon. It could be the same weekend next November before Marg and Hector find themselves back in this Wonderful City.

The Bill

€19.50. €5.60 of this was for two Soft Drinks.

The Aftermath

We bade farewell to The Staff. Now what else does München have to offer?

Posted in [Indian Mango] | 1 Comment

The Downsman, Crawley – What is better than Lamb?

Posted on November 15, 2013 by Hector

Once upon a time The Downsman (Wakehurst Drive, Southgate, Crawley, RH10 6DH) was just a Pub. It still is, however, not a particularly outstanding one in terms of Ale. Now it is one of the Foremost Curry Venues in this New Town. It was Hector’s choice that we return to The Venue which once served me a Lamb Methi which I recorded as one of The Best, Ever. No guessing what Hector was having this evening. As we entered, the Curry Fumes caught the throat. I hope we are having whatever I can now taste – was my opening remark. Maggie concurred. This was brutal.

Two Ales were on offer, London Pride, no thanks and Courage – Directors at a modest 4.8%. No Sparkling Water this evening, it was 21.00 on a Friday Evening and Hector and Marg were in Crawley en route to München. Yes, we are on Holiday, again. The Fitba’ was on the tv, Engerland were losing to Chile. The Natives were Restless and very Noisy. Time to keep a low profile, The Noo.

Lord Clive and Lady Maggie had collected us at Gatwick and driven us straight here, they were hungry too. Starters were called for, two Portions of Lamb Chops to share. I’ll have one – Marg assured me. After last Saturday’s Overindulgence in Lamb Chops I thought I might not be able to stare at another one – in-the-bone – for some time. Six days, as it happens. Marg was going for the Lamb Rara, Lamb with Lamb Minced Lamb. She changed her mind and went for the Keema Mutter. Maggie was going for Chicken something another but then opted for Lamb Rara. Hector was erasing notes as fast as he was creating them. Meanwhile Clive was still surveying the Menu with his Optical Device. In the end I read the Menu to him and described the five best choices. Lamb Hasina was listed under the Tandoori items, this was an unknown Dish and therefore had to be tried.

Marg said she was having Chapattis until I noticed they were not on the Menu. Erase Chapattis. Two Tandoori Roti (£1.50) would suffice. Maggie asked or Mushroom Rice and would share some of whatever Bread Clive ordered. Having had his first Paratha at the Indian Mango (München) last month, he was keen to try another. The choice was Plain or Aloo. My recent Keema Paratha made me want to enquire as to the availability.

There are no Staff taking orders at The Tables in The Downsman, one goes to the Bar, order and prepay. Doris was meticulous in her recording as I read my Notes. You like Lamb – was her comment as she wrote. What is better than Lamb?  Mein Host confirmed the availability of Keema Paratha, on delivery the Chap confirmed they had never made these before.

The Bill

£55.75. All Drinks were purchased separately. No Tipping was expected. Their loss.

Doris appeared at the table a few minutes later to inform us our Meal would be Forty Minutes. Including The Starters? – enquired Clive. She had forgotten these were in the order possibly. It was confirmed that they would come sooner. All was well, the chance of recovery after the Lamb Chops. Marg had said – I’ll have one.

We were on the Second Bier when a Chap brought a Platter of Chops sitting on a Bed of Sizzling Onions. Is this One Portion or Two? I had to ask. Piled high, this was still less than what I had eaten last Saturday. Three People took a Chop each, Hector secured Three on to his Plate. One looked Silly. Gosh. Marinated then Cooked to Perfection, Very Tender despite having met the Tandoor. Clive and Maggie were on their Second Chop when Stock-taking was required. They would have Three each, Hector would have Four. Marg had Two. I’ll just have One – said Marg convincingly at the start. Hector had suspected otherwise. What is better than Three Lamb Chops? At £7.95 for Six Chops, good Value too.

There was a Sufficient Break between Starters and Mains. The passage of time also meant we would not be going to The Swan as is our custom. Here we would stay. Bottles of Hobgoblin replaced the Directors which had gone off. Euaned in Crawley. London Pride? No thanks.

The Lamb Hasina was a Decent Portion of Lamb Tikka. Being permitted a Sample, it was close to Lamb Mushkaki, the wonderful Dish served at The Ram Sports and Social Club and enjoyed last month on our last visit to Crawley. Quite enjoyable, reminiscent of the Lamb Chops but without the bones, and better meat. – was Clive’s observation.

Marg’s Keema Mutter was served Bone Dry. No Masala, no Oil, just as it should be. I had a bit once I had finished my own Dish. More Methi and More Spice required for the Hector Palate. Marg only managed three quarters of her Dish. The serving was Substantial and she shouldn’t have had the Second Lamb Chop. Lovely, Very Tasty, Dry, but I didn’t mind that. A good Kick for me. – was Marg’s verdict. Marg offered a Postscript regarding the Lamb Chops – I liked Gnawing the Chops, they hit The Spot.

Yes, Marg, they, not it.

Maggie’s Lamb Rara took Hector back to the Dish Dr. Rick enjoyed on our Last Curry together at Charcoals. Rara Gosht it was called in Glasgow, so the name must have true meaning. The presence of the Lamb Mince guarantees the thickness of the Masala. Again I managed a little Soupçon. It tasted just like it said on the tin. Maggie remarked that this Dish – … was a Strange Concept. It was better than just Sauce, a Definite Kick, Very Tasty. (I think I am going to have to ban the latter description.) What is better than Tender Lamb in a Curry?

And so to the Lamb Methi

After the Chops, the Methi was a bit Subtle on the Palate, however, this remains an Outstanding Curry. The Masala was Rich with the presence of Cream/Yoghurt. Green was visible, stirred in, Fresh Methi. The Lamb was seriously Tender. I borrowed a bit of Marg’s Roti to get the true Methi Gosht Experience, sadly this was not achieved with the Paratha. The Kick was adequate, but on tasting Marg’s I have to re-rate the Kick higher.

Last Friday’s first ever Keema Paratha at the Rawalpindi was remarkable. It was pieces of Dry Mince evenly spread across the interior of the Paratha. This offering looked as if a Slice of Donner had been placed inside, it was Excessive, it was the Wrong Meat, it was Very Poor. I advise them not to serve this again. The Keema that made up the Eponymous Dish is what was expected.

We had eaten well and at £14.00 a Head this had to be Excellent Value. I have given the Calling Card here before but given the infrequency of my visits, I considered another to be appropriate. Unfortunately the T’Internet died, unable to show this Modest Website I passed. It must have been something to do with the second Chile Goal.

One had enough Lamb this evening. And two Portions of Chile too.

I bought another Round with a Scottish £20 Note.  It was noticed, my night as made.

Posted in The Downsman Indian Restaurant (Curry Club) | 1 Comment

Glasgow – Yadgar 1 v 1 Hector

Posted on November 10, 2013 by Hector

This was the day Hector calculated that the Glasgow-based Website which has reported on more Curry Experiences than any other encountered, so far, would pass the 1.5 Million Mark. That was a long sentence. This one is shorter. A Curry was required to celebrate the Landmarq, Yadgar (148 Calder St., Govanhill, Glasgow, G42 7QP) was the chosen venue, where else?

A Goshat Karahi (Hector-style and Quantity) was ordered midweek.

Sir, I think for Saturday you should have the Karahi Chops. Was the reply.

Acahri and plentiful?

Question or instruction?

Assumption.

15.00 was the arranged time. 15.00 was the arrival time. Naveed as ever was on duty. When does he sleep? No Starters were ordered. No Starter were agreed. This is Yadgar!

Three Poppadoms, Two Dips, One Bowl of Spiced Onions arrived very quickly. There was even an apology for the late arrival of the Superb Yadgar Salad which features Pickled Chillies, Black Olives and more. The Table was covered in Food, a certain DVD had to be featured.

Naveed brought a large karahi piled High with Lamb Chops. A Solitary Chapatti accompanied, another would come later by agreement. How many Chops? The Portion was so vast counting felt irrelevant. Six or Seven is the Norm in any Outlet, this was in double figures.

Admission

For unfathomable reasons, Hector has put on a few Kg in the last decade. Time to call a halt. The 5 and 2 Diet has been in operation for two months. 5Kg has disappeared.  Today was an Eating Day. Just as well.

The Chops were so Hot it was difficult to lift them. The Chapatti helped with insulation but was better employed to Dip the wonderful Yadgar Achari Masala. Oil was collecting on the base of the karahi, a phenomenon never seen at this venue before. Here lies the Tremendous Yadgar Taste – Heart attack on a Plate?

Chop after Chop was devoured. Had there been six, Bones would have been sucked to extract every last drop. I know a Lady who eats Chicken Bones for fun, she would have been appalled at the traces of Meat left on the Bones. And still Hector ate. Every Staff member had come out to greet me by this time. Was there anything else I required? For once I ordered a second Rubicon Mango. And so the Chops were eaten. When I only had Five Chops to go I realised I would actually finish this Mountain of Food.

Bones

Thankfully, the pile of Food had a significant Bone Content, sixteen. Only half a Mountain. What I had consumed was ridiculous. The Lamb was Tender Lamb. Not Tandoori Chops smothered in Masala which is what every other venue has served Hector to date. This was Lamb Chops cooked as a Curry. The Masala had sufficient Pickle to give the Tang. The Chops were finished, Shkoor would approve. The Masala on the base of the karahi was abandoned, I had seen the Oil content. Hector was full. Total Satisfaction.

The Bill

£20.00. A Round Number, a fair price, the most I have ever paid at Yadgar, but… come one, Hector ate for Scotland.

The Aftermath

Shkoor was not installed in Glasgow’s Finest Curry House this afternoon, however, he did enquire later. You win – was the answer that was considered. Hector had a DVD in tow to deliver to Yvonne, the first half of Season 5 of Breaking Bad. Alas, this was abandoned on departure, which led to discourse by text this evening about tv which somehow came around to Fitba’ –  Hector insisting – that had Derek Johnstone been played in Argentine ’78, Scotland would have won The World Cup. I kid you not. I have even told DJ himself. This is my eternal belief. So it goes.

 

Posted in Yadgar Kebab House | 2 Comments

Rawalpindi – Sauchiehall Street Completed

Posted on November 8, 2013 by Hector

It is perhaps twenty years since Hector last crossed the threshold of the Rawalpindi (321 Sauchiehall St, Glasgow, G2 3HW). This venue has been around for decades so far be it for Hector to offer any criticism, they must know what they are doing to have survived this long. This visit completes the review of the four Curry Houses on Sauchiehall St. east of Charing Cross. How often have I walked past? How many times have I been offered the 20% Discount Voucher just after I have eaten? I had one in my pocket.

Arriving just before 17.00, Hector was the first Diner of the evening session. I was not The Lone Diner for long, another Chap arrived soon after and was shown to another small table for two directly opposite. He spent quite a while negotiating his order. He was served as I was finishing my meal, a large platter of Tandoori Chicken. Each to their own.

I had plenty of time to study the Menu. Karahi, Balti and Achari were the possible choices, the Menu was not vast. Lamb appeared in the Interesting Dishes in the Tikka form only. Beef seemed the likely choice however the young Waiter spoke favourably about the quality of their Boiled Lamb, so this was the order – Lamb Karahi without Capsicum. At £11,95 for both Boiled Meat or Tikka a bit on the Pricey side. Chapattis were £1.10, however the Paratha caught the eye. The Vegetable Paratha and the Keema Paratha were both £3.50, the latter felt better value.

Sparkling Water was not on the Drinks Menu, Still Water was £3.95 for a Large Bottle, no thanks. The other Soft Drinks were £1.95. Tap Water would suffice, I was brought a Glass.

New Staff arrived at 17.00, more Customers came too. It was obvious that at least two Couples were Regulars. The Greeting was Warm and Friendly.

A different Chap brought the Karahi and Paratha. He warned me about the heat of the Karahi itself and wrapped a serviette around one handle. I didn’t see the point of decanting on to a cool plate and so ate straight from the Karahi.

The Tender Lamb was Plentiful, so the £11.95 was now deemed acceptable, especially when I knew the real cost was less than a Tenner. The Lamb had no sense of Spice or Flavour, one suspects it had just recently met the Masala. The Masala itself was Dark and Rich, again nothing outstanding. Methi would have been a welcomed addition, indeed I cannot recall seeing Methi mentioned anywhere on the Menu. The missing Capsicum meant The Chef had overloaded the Onions. the Texture of these was slightly off-putting, too many. I should have tried the Austrian Manoeuvre and asked for an Alternative Interesting Vegetable. How this Karahi differed from their straightforward Lamb Curry I may never find out.

Mein Host came over halfway through the meal and asked how it was. The Curry is OK, however, the Paratha is Outstanding!

Do you want another one? He retorted. Hector declined the offer, I rarely finish one Paratha, two would be out of the question.

The Paratha was Stunning, my first ever Keema Paratha, where have you been all my life? This was Plain Lamb Mince spread evenly inside the Bread. It was very Dry and Seasoned to Perfection. Every Dip of the Paratha in the Masala was Sheer Joy. The two complemented each other, I was aware that what was a very Ordinary Curry had now become a Meal to Remember. The presence of the Lamb was now Arbitrary.

The Bill

£15.45 reduced to £12.45 with the 20% Voucher. Now I know that £3.00 is not 20% of £15.45, but let’s not fall out over 9p.

The Aftermath

The Calling Card was received graciously by Mein Host who then went into the back office to find a Discount Card. He failed to do so and gave me another couple of Discount Vouchers.

Pleasant Staff, OK Curry and a Paratha to remember.

Posted in [Rawalpindi] | 1 Comment

Aloo Achari Gosht, Hector-style – Spaten Oktoberfestbier too…

Posted on November 2, 2013 by Hector

Curry for Ten, however, The Bier may be the Real Attraction

This has to be a Labour of Love. Cooking Curry or Ten and serving it three hours after the Tapping of a Stunning Oktoberfestbier is not to be taken lightly. Preparation began two days ago with the purchase of 3kg of Boneless Mutton from KRK (Woodlands Rd, Glasgow). This is a one-stop shop in the West End which supplies everything one needs for Curry making, a Halal Butcher and Grocer. For the record, Mustard Oil has gone up in price by 25% in the space of a week, so much for a Rick Stein Recommendation. Mein Host at KRK is used to Hector’s Bulk Purchases and always has a wry smile. I am The Cook – Heisenberg!

This is the third Hector’s Cooking post in the last week or so, Hector needs to get out more.

Cooking Bad

Normally one starts with the Onions to make the Masala, not when cooking Mutton for this number. The Lamb was sealed in Corn Oil and Freshly Ground Garam Masala. An entire Jar of Lime Chilli Pickle was stirred through, this contained more Oil. The Mass of Meat was baked in the Oven at 120°C for two hours. Gentle Cooking. The Mutton was still tough after this period, but the Achari Taste was there. Left overnight, this should Marinade well.

Yesterday!

This was Masala Day. The Mutton was cooked for another Hour and a Bit, it was then Perfect. The Taste of the Pickle was Stunning. Sod the Masala.   Can’t do this, The Lives of Others demand Masala.

When Cooking for Ten, peeling Onions is not an option – Frozen Chopped Onions to the rescue. Three packets of.

I have come to learn that the disadvantage of Frozen Onions is the Water Content. Mixed with Oil straight away there is too much Liquid. So, The Onions were placed in the Karahi and the Water was boiled off. Cumin seeds were added at this point and only when Bone-dry was 3/4l Oil introduced. Patience was required. Given the 2.4kg of onions present, a full Half Hour of simmering was permitted to achieve the start of The Mash. Only then was the Standard Mix of Spices stirred in, followed by the three Tins of Tomatoes. Soon there was a Masala. A quick sample revealed another Worthy Masala. I now have two Curry Dishes, they need to be introduced to each other.  Everything was put into The Big Pot, plus four Blocks of Frozen Methi and two Chopped Bunches of Fresh Coriander. This was left to Ferment overnight. Meanwhile 2.5kg of Potatoes had been cut small and left to soak.

Spaten Day

The Potatoes were Boiled, I know somebody will remind me today of The Great Potato Disaster of 2011,  and added to The Curry which was brought back to the Boil. (Why is Hector afraid of Stray Bacteria at this time?) Everything is ready. The Fear now is that on the Final Reheat I might end up with Spicy Stovies.

The Friends of Hector

There are a few Familiar Faces missing today.  Dr. Stan makes an appearance for the first time in weeks.  Sadly we are all missing Dr. Rick.  We hope that Dr. Rick will be able to make another Bier and Curry Rendezvous – Soon!

The Proof is in The Eating

First there was the matter of 30l of what The Company generally agree is the best of the Oktobefestbier – Spaten. Somebody had not put the pump back together properly and so there was a ten minute struggle in accessing the Bier. Dr. Stan had been stuck in traffic, his input could have speeded things along. He arrived in time to help himself to a full glass whilst Hector struggled with the High Pouring Bier. Six Pints later the Party was underway.

The Bier was chilled to the ideal temperature, easy to achieve at this time of year. The Spaten (Spaten-Franziskaner-Bräu –München, Bayern) even at 5.9% was very quaffable and gave no hint of Sweetness. Due to the persistent rain, the Bier had to be keep indoors so five hours later it was decidedly warmer and Sweetness was emerging. Still, this was a fair treat. Rumour has it, Andechs Bergbock Hell will be the Bier for our next gathering. A first, possibly.

There was a huge amount of Curry. Juliet arrived as Kenny was worrying about his next commitment this evening. He took the Opperchancity of a First Sitting, the rest followed on. This was as good a Curry as I can possibly produce – in Bulk. Robin had a Takeaway to make up for the Modest Amount he consumed. Steve was back for more an hour or so later. Hopefully The Curryspondents will add their own comments.

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Kaiserhoff Gas Hob Tandoor #2 – Tandoori Machi Masala

Posted on October 30, 2013 by Hector

Marg loves Hector’s Fish Curry served in a Creamy Masala.  So do Friends and Colleagues who have tried it. The Recipe works!

Fish will cook in the prepared Masala in ten minutes, exactly the same amount of time I consider it would take with the new Gas Hob Tandoor. For the purposes of research this had to be tried. Maybe more Tandoori Lamb Chops this time next week.

The Frozen Masala Fish purchased last week was defrosted during the day. I found some Trout in the Freezer and decided to try it too.

The Masala was prepared as per Published Recipe but with one significant addition – Tamarind.

The Tamarind Pot said Paste, however it is too Gloopy to be a Paste, but too Runny to be a Resin. The Resin looks more like Pressed Dates, the so called Paste has given better results in the past.

Ten minutes on the Tandoor became fifteen when Marg said she didn’t want the Fish to be too Jelly-like. After fifteen it was decidedly not. It could have been ready after ten.

The Masala was Stunning, well I thought so. The Tamarind had done the trick and had added the Tang that currently appeals to The Hector Palate. Marg remarked immediately upon the Texture of the Masala, definitely to her liking but after some time she did find it Too Spiced. Marg took one piece of the Masala Fish and two of the Trout. A Bit Dry – was her verdict. However, Marg appreciated the Masala overcame this. She ate the lot.

I found the Masala Fish to be fine but indeed the Trout was a bit Rubbery, overcooked I would assume.

Next time I shall stick to the Tried and Tested.  Add the Fish to the Masala Ten Minutes before serving.

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Yadgar – Aloo Goshat Karahi Karela…what else?

Posted on October 25, 2013 by Hector

How can it possibly be over Three Months since the last visit to The Yadgar Kebab House (148 Calder St., Govanhill, Glasgow, G42 7QP) and the Excellent Fish Karahi? Who mentioned Fish?

Hector was the once again a Friday Tea-time Solo Diner. Shkoor Mein Host, had been texted earlier this week – May I order something wonderful in Lamb?

The Tenement was covered in Scaffolding, even more than on the last visit. At least Yadgar was still Open, the enforced Temporary Closure has yet to happen. Maybe it will not happen.

I had to ask Naveed as I entered what I was being given – Goshat Karahi with Karela – was the response. I haven’t had Karela in a while, the Intensity of the Flavour would be appreciated. Starters were eschewed, however, a Fresh, Crispy Salad and Dips made a quick appearance. This was enough to get the Palate into gear. A Green Chilli sneaked in, followed by another two. Sneaky and Spicy.

The Joy of the pre-ordered Curry was manifested. Naveed brought a Karahi before the Salad had disappeared, not the Single Portion one but the Larger One. A full Half-Kilo, but on-the-bone, so potentially within the Capabilities. However there was a Potato Presence. An entire Field of Potatoes had been cleared in the preparation of this Curry. More than the Half-Kilo.

The requested Accompaniment, placed as I entered was Vegetable Rice. Yadgar do a Splendid Vegetable Rice. At first I thought the entire Rice Crop of South East Asia had been sacrificed in the assembly of this Dish. I then realised there was another Potato Presence. There was Cauliflower and the odd Dozen or so Pea. The Potatoes, I waded into these first. Having eaten more Potato tonight than I ever have even allowing for Bratkartofelln in Deutschland, I knew very soon that this would defeat me. All the Vegetables, the Rice included were on top form. But then there was the Curry. The Karela was Stunning. It had been Salted and Sweated before Cooking, Hector can tell. This was well prepared Karela. There was no chance this Curry would be Under-seasoned.

Most of the Lamb was on-the-bone thankfully, otherwise I could have been embarrassed or forced to ask for the biggest Doggy Bag of all time.

What makes the Yadgar Goshat Karahi, Hector-style, stand out, is the lack of Masala. However, what there is shrouds the Tender Lamb. Every mouthful has the Signature Yadgar Taste.

One week ago to the exact minute, Hector was at the Indian Mango in München celebrating the Joy of the Fisch Chettinad. Perhaps this is the Joy of Curry. Similar ingredients can create such a Diversity of Outcomes. Every Day is a Good Day to Eat Curry.

Shkoor entered the premises halfway through The Feast. He explained the presence of Potatoes in the Karahi – The Potatoes take the Bitterness from the Karela. These had been added on the assumption that I would have Chapattis this evening, not Vegetable Rice. There was a Realisation, an Acceptance, that Hector was closing in on Defeat. Once the last piece of Lamb was dealt with, the Flag was waved.

The Bill

£12.00. Shkoor knows, and Hector knows, that anywhere else, this would have cost double. BHHIP.

The Aftermath

It is the start of The Weekend. There may be more Curry, but what can follow this?

 

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