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.

Posted in Hector's Cooking | 3 Comments

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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Kaiserhoff Gas Hob Tandoor

Posted on October 23, 2013 by Hector

It’ll Never work

When the Outlet that sold Hector his Aluminium Wok (with a Lid) some years back emailed to feature a Gas Hob Tandoor, well… A well known Media Site concentrating on Video Clips provided the Basic Evidence. Lamb Chops, Tandoori-style, cooked at home? It was worth a try, there’s always the Cupboard under the Kitchen Sink if it’s a con.

The Tandoor arrived just before the October Break, it was Blue, good. Tonight was the only Window of Opperchancity else it would be next week before it could be tried out. Even tonight, time was limited. And there were no Instructions with The Device.

A quick visit to KRK on Woodlands Rd was required to purchase Lamb Chops, two Chicken Drumsticks (what?) and a slab of Marinated Fish. What sort of Fish? Masala Fish! The Fish was Frozen, they don’t sell it Thawed any-more I was informed. I also had to cheat and buy a Jar of Tandoori Paste, with time I can make better. At last, they had Frozen Methi. I was also offered Five Bunches of Fresh Coriander for £1.00. Next time.

The Tandoori Paste was rubbed around the Chops and the Chicken (after scoring, of course). One hour to Marinate, not anywhere near enough. I didn’t want to be eating at 22.00. I had considered a Spicy Rice but at the last minute changed my mind to a Masala and Boiled Rice. I finally found more Video Clips of Gas Hob Tandoor in action, two showed Masala being prepared. Now I discover there are at least three versions of This Device on the Market, the Kaiserhoff has the Shallowest Tray, not ideal for the mass production of a Masala. All versions produced Authentic Looking Tandoori Meat. Video Clips have no Taste. And there were no Instructions with The Device.

The Onions were crudely chopped – Very poor, Hector. This was the first time I have tried Mustard Oil, inspired by Rick Stein’s Mouth Watering TV Saga. Four Bricks of Frozen Methi were added, again far too soon. This is terrible. I’m in a hurry.

The Half-cooked Masala was scooped onto the Tray without Holes. The Gas Hob Tandoor is meant to cook more quickly than a Conventional Pot/Oven. Fifteen Minutes was the time period gleaned from Various Video Clips. Fifteen Minutes Later there was evidence of Blackening at the edges of the Masala. The Masala was decanted to the Faithful Pot and Fresh Coriander added, a few more minutes should do. The Masala was Thick and how I describe – Dry. There was very much a Green Hue, Herbs, Methi, Coriander. That’s the way I like it, Baby, ….

Now for The Moment

Two Slivers had been cut from the Slab of Fish, the only way allow defrosting in the available time. Four Chops had been set aside, Hector has a Cunning Plan. Fifteen Minutes? The Tray with Holes had the Chicken, Lamb and Fish tastefully arranged around the Perimeter. Confidence levels were rising. Marg was home after Five Minutes. The House had the Aroma which I consider Normal. I could see Black forming on the Meat, the Fish was doing nothing. It should be ready in the same time as the Meat, hopefully.

The Base of the Gas Hob Tandoor has Water in the Reservoir to ensure the Food does not Dry out. Unbeknown to Hector at this time, the Water had all Evaporated, even though I had topped it up after the Masala. And there was no Instructions with The Device.

Starter

Marg and Hector had a Lamb Chop each to start things off. My fear was that The Device would create Steamed Meat, not the case. Another Five Minutes might have bee ideal. Twenty Minutes next time. Still, for a First attempt, not bad at all. Tandoori Chops at Home.

The Curry

Strictly speaking, this was not Curry, but Tandoori Meat with Masala. The Fish was cooked to Perfection. Ten Minutes if Fully Thawed, I would estimate.

The Chicken was Cooked through, had an Authentic Burnt Exterior, but lacked something, another Five Minutes?

Now for The Strange Bit

The Masala was Stunning. In Twenty Five Minutes I had recaptured the Sense of an Exciting New Flavour as Experienced when I first did my Curry Course over a Decade ago. With the Fish it was superb, and not too Bad with the Chicken. Yes, it has taken Hector this long to cook Chicken for Self-consumption. The Remaining Lamb Chop now felt a bit out of place.

Marg’s Verdict

I enjoyed the Lamb Chop, still a Wee Bit Chewy. The Fish was Very Spicy, the Texture was Good. The Chicken needed longer, a Wee Bit Jellied. The Masala – A Great Masala Taste, I enjoyed the Texture of the Masala, an Interesting Taste.

There’s Hope.  I could also consider taking up Curling.

The Cunning Plan

The Remaining Four Lamb Chops and the Masala Leftovers will make a re-appearance. Dinner for One.

Lamb Chops Achari – Zu Hause, Coming Soon!

Posted in Hector's Cooking | 1 Comment

Prince of India, Pitlochry – Hector is Impressed, Again

Posted on October 21, 2013 by Hector

Work? Who remembers Work?

Hector’s work has taken him into the Heart of Scotland for a few days. The only possible Curry-Heute could be the Lunch Stop in Pitlochry. The Prince of India (5-7, Station Rd, Pitlochry PH16 5AN) was the Venue.

This time last year I had the Meat Bhuna Balti, a Beef Curry because all of the Lamb Dishes are served Tikka-style. This year I decided to discover if their decision to do so was justified.

Entering bang on Noon, I was not surprised to find the premises empty this Monday Lunchtime. It was the very start of the Lunch Period. Who dines out at this time of day? As I took my choice of seat along the window I declined the Lunchtime Special Three Course offer. Time was at a premium, let’s get to the Main Event.

The Balti Achar Lamb Tikka looked the best of all choices for a Hector Curry. On the assumption that a lot of Masala would be served, Vegetable Rice felt appropriate. The Order was given as Mein Host brought the Sparkling Water.

Somewhere between fifteen and twenty minutes later a Young Waiter served Hector with his Curry. My attempt at – Dry – last year fell on deaf ears. The Masala was not Over-The-Top, indeed it looked very Rich and was a decent Brown. The Redness from the Oil had clustered towards the Centre. Some Oil is always welcomed – Big Flavours. I could see immediately from the size of the Karahi that this Portion was not for the Faint of Heart, it was Huge, and it was not all Masala, the Lamb content was definitely Significant.

My preference for Tender Lamb is based on the realisation that Boiled Lamb takes on Flavours from the Masala, and on-the-bone gives something back. Tikka Lamb has its own Flavour which tends to stand alone no matter what one adds it too. Would Lime Pickle hold its own?

Decanting the Vegetable Rice I was struck by the choice of Interesting Vegetables. Cabbage was to the fore, accompanied by Baby Carrots, Peas and the odd bit of Broccoli, very different. Again the Portion was more than Sufficient for a Single Serving.

The Masala had a recognisable, but Faint Tang at the start. The Tikka Lamb behaved exactly as expected. The more I ate, the more impressed I became. The adjacent Photo shows what was left in the Karahi once I had taken a Decent-sized Portion. Here lay the Killer Flavour. What had been carefully avoided thinking it was the Dreaded Green Mushy Vegetable, turned out to be the Rind from the Lime Pickle. A stray piece ended up on Hector’s Palate – Bang!   This was a Curry!   This was an Outstanding Curry!

There was still plenty of Lamb left, I even had to use a knife to cut one very large piece. The Relative Ratios of Lamb, Masala and Rice was such that one did not have to plan the End Game to avoid Rice and Sauce. Hector was in his element. Apart for the Curry Houses I have visited of late which are on my Recommended List, this must be the Stand-out.

It is possible that I could return here in October 2014 and 2015, ceterus paribus.

The Bill

£17.55. Yes, this is a couple of Pounds more Expensive than Hector is used to paying, however, given the Portion Size this remains Good Value.

The Aftermath

The Calling Card was presented to the Young Waiter. Mein Host was busy, a pity, I did wish to congratulate his Venue for selling such an Outstanding Dish.  I will order this again.

Hector had a forty five minute window for lunch. In the end I had five minutes to spare.

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Eleven Dine at The Village

Posted on October 19, 2013 by Hector

It is eight months since The Friends of Hector assembled in such numbers. Today’s Curry had to be placed in our Diaries at the end of the summer such is the level of activity amongst The Group members. This was Euan’s first visit to The Village (119 West St., Tradeston, Glasgow G5 8BA). The Commemorative T-shirt was issued to bid him Bon Voyage as he heads North to the Bier Desert in The Land of Thermals. Hector and Euan will hopefully meet up again in said Northern City at the end of the year. I shall be on Holiday again by then.

The Indian Mango in München yesterday, The Village ‘Curry House’ in Glasgow today. With Eleven Diners there would be a range of Curry Dishes ordered and an Array of Different Opinions. One thing to note – No Chicken was harmed in the preparation for this Blog Entry. Read on…

Marg and Hector arrived early and ensured The Table was set up how we wanted it. We were too many to sit in The Round, a pity. Next time The Core Eight. We were tucking into the Complimentary Poppadoms and Dips when Jonathan arrived then Steve. The Remaining Seven arrived together, where had they been?

More Poppadoms et al were provided and The Menu was studied closely. Hector already knew this was the time to have the dependably Wonderful Lamb Lahori Karahi – Desi-style, Dry and on-the-bone. Yvonne, Steve and Howard would have the Standard version of the Lamb Lahori Karahi, but Boneless. Euan and Marg went for the Famous – Village Lamb Desi Kourma – the Dish that was a Hector Magnet for years. Jonathan and Tracey chose Keema Mutter, Jonathan’s Spicy, and Tracey’s with Paneer. Mags asked for Aloo Gosht, it would come on-the-bone. Neil had Fish in mind, the Machli Taree. This left Mr. Vindaloo himself to order Tandoori Lamb Tikka with a Mild Sauce.

Two Keema Naan, not Hector’s time yet, a Cheese and Garlic Naan, a Number of Chapattis, Boiled Rice, Mushroom Rice, Special Rice and Egg Fried Rice were the Accompaniments. Now for the wait.

The Two Chaps who most certainly have included Starters were not with us today. Had they done so we would have been in for a very long wait. We knew that half an hour would be Standard. We were taunted by the issuing of pleasantly warmed plates which were followed by two plates of Complementary Salad and Raita which I did not spot until the very end. When did that arrive? Our group exceeded the total of all other Diners so the Kitchen had not been swamped.  I had also booked, so they knew we were coming.

Our Waiter did well to ensure everyone was topped up with the various Soft Drinks on offer. I should have gone for a Large Bottle of the Sparkling Water given the Long Haul. There were no Grumbles, the Food arrived within One Robin. I knew what everyone was having as the notes had been made. However at the time of recording I was asked if I was placing The Order. No chance. We were one Chapatti short when all had been presented, more than acceptable.

Ten of Eleven have been to The Village through its Various Incarnations in the last three years. Marg found the Classic Village Desi Kourma to be Creamier than she she expected. She has eaten this Dish many times. (Does somebody want to count up how many times in the last 40 months). Both Marg and Euan found the Dish to be Spicier than they anticipated. Well, it isn’t a standard Korma, despite the Nomenclature. Euan enjoyed the Recommended Special Rice and managed to give some to Marg. This was just as well. This dish needs Rice, it is far too Soup-like these days to be eaten with Bread alone.

Steve and Yvonne found too little Masala in their Lahori Karahi. I found more in my Half-Kilo than I needed. The Photographs do not reveal particularly Dry Curry. Steve and Yvonne both found their Lamb to be Chewy. Mags and Hector were the only two to have  on-the-bone.

We found our Lamb was Tender, but Mags realised the boneless bits were more Chewy. Howard had a different slant. He found the Flavour of the Lamb dominated the Masala not the other way. Of the four who ordered the Lamb Lahori Karahi, Hector was the only one who had no problem. The remaining three know they have had better. Yvonne went onto say she preferred The Village when it was temporary relocated across the road.

Craig was certainly positive. His Tandoori Lamb Tikka, not a Curry in Hector’s Book, was better than his last experience here. Very pleasant. I cannot write this for everyone.

I awaited Neil’s Machli Taree with interest. I have not eaten a Village Fish Curry for a long time. The Portion looked Sufficient to me and the Masala not too distant from that accompanying the Desi Kourma. Very Pleasant, Tomatoey and Spicy –  was his verdict.

The two Mince Curry Dishes were a Success. Hector last had a Village Keema at the Ramadan Buffet, it was superb back then. Spicy, Comfort Food – was how Tracey described her Keema Mutter Paneer. The Paneer added an Extra Dimension which was … Thumbs Up!     Jonathan summed his Keema Mutter and the day up well – A Fairly typical Village Experience, you always get Something Good, but never know exactly what you are going to get.

It was this sentiment which made Hector write to Mr. Baig, the Owner, some years ago. There was a time when the same Dish was never the same on consecutive visits. Hopefully, these days are not returning.

The Bill

£146.10. Everyone paid for what they ate, not a problem. When the Bill came we had it well covered.

Mr. Baig shook my hand as we departed. He knows it is a long time since we have been there in such large numbers.  He knows that I report every visit how it is, and also that I shall be back.  The number of visits speaks for itself.

The Aftermath

Whilst taking the reports from my Fellow Diners at our chosen nearby Watering Hole which just happens to be Glasgow’s Pub of The Year 2013 – The Laurieston –  Craig uttered – Tablecloths.

Howard retorted with – Tablecloths, The Scourge of The Curry House.

Here’s a New Theory to be put to the test – The closer one sits to the Village Kitchen where there are No Tablecloths , the better the Curry?  

Posted in The Village "Curry House" | 2 Comments

Der unwiderstehliche Indian Mango

Posted on October 18, 2013 by Hector

Irresistible

The only unknown about today’s visit to the Indian Mango (Zweibrückenstrasse 15, 80331, München) was which Chettinad, Fisch or Lamm. In the small hours the resolve was to have the same as yesterday, minus the Aloo Paratha. A Curry just after noon is early even for The Hector.

As Marg would be accompanying me as Spectator for my Ritual I had already carried out the Reciprocal Deal with Breakfast for Marg at the Glockenspiel Café overlooking Marienplatz. Croissants and Fruit Salad might be an option if we had more time, however, today was the final part of our October Week Holiday. There was time for one meal each.

Herr Battra had been informed last evening that I would be back. Clive was a Possible Attendee but was running late. No comment.

I believe you serve an Excellent Fisch Chettinad here? – was my opening line. Scharf – was confirmed, here we go. A Sparkling Water and a Glass of Mango Lassi for Marg made up the entire order. And so we waited whilst the Chef created Outstanding Curry. The Free Wi-fi certainly helped pass the time. Those back home were Alloa-bound today. Some of us had to be in München.

How often have I written that I was the Lone-Diner? That has never been the case at the Indian mango. The Lunchtime Menu appeared to be attracting some Young Diners, presumably Students. I have always ordered a la carte, and discovered the Chettinad back when there was a Specials Board. The Specials Board is no more.

The wait was the Square Root of One Robin, not long at all. Mein Host brought the Bowl of Chettinad and one of Basmati Rice, – Gosh! The Fish was piled even higher than it was yesterday. A quick peak below revealed a Mass of Fish with the Thick Masala wrapped around it. How am I going to finish this? The secret was to only decant half of the Rice.

The Venues which I hold in the Highest Regard have all passed the same Test. You have served me an Outstanding Curry, do it again! If anything, this was even better than yesterday. What could be better than a Portion of Fisch Chettinad? A larger Portion!

The Bill

€18.20. €12.90 of this was for the Curry. Few places serve Fish Curry at this price back home.

The Aftermath

Once again I had to decline the offer of Schnapps. Tea was also suggested but Hector does not generally drink Tea outside of Scotland, though the Water in München is of Comparable Quality.

Farewells were exchanged. Marg and Hector plan to be back in Four Weeks. I also plan to visit another Venue which Other Reviewers have suggested. The first Curry will be Fisch Chettinad at the Indian Mango.

We passed three other Curry Houses today, the Garam Masla I have been to in the years before Curry-Heute. Nothing great. I also spotted an Afghanistan Restaurant, Lemar across the road from Goa. They too have Curry Dishes on offer, can they rival Glasgow’s Khyber? Next year?

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