Keema Mutter – Washed down with Pyraser and Tucher

Posted on June 14, 2013 by Hector

Keema Mutter, Mince and Peas if you prefer, has not been cooked in Hector’s House for some time.  Beef Mince bought in Bulk at Sainsburys was most economic, three Kilos in all, well, we would be Eight Diners. Bier was the Main Attraction, Jonathan has provided cases of Tucher and Pyraser’s Finest Festbier.

Could Hector replicate the impressive Keema Mutter which has been mentioned recent dispatches? Methi would have to feature, Spinach too and some Fresh Coriander. The Karela Pickle had to be included too. Hopefully a Taste-Fest would be achieved.  I had a notion that Grated Carrot might add to the Texture.

As has become the norm, the Masala was prepared in one pot whilst the Mince was Browned in Garam Masala separately. The Onions were given a full half hour to reach pulp status. Half of the normal Tomato for this quantity of Masala was added to achieve the eventual Dry Texture this Dish requires. Hopefully the Herb content would create the required Speckled appearance.

Ninety minutes later was Tasting time. Nothing. More Salt? Hector could not serve this, too Bland.

Maybe left overnight the Cinnamon Bark would have more time to infuse some sense of Flavour.  Hector could not leave this to chance, action was required.  An Ingredient I have not used for a while was called upon.  More than half of tub of Tamarind was stirred in.  If this didn’t work we could end up phoning for Takeaways. And so the Curry sat overnight.

Late this afternoon an entire Bunch of Fresh Coriander was mixed in with more Salt. Howard was the given the task of Tasting. More Salt. Tracey was the Final Sampler. The Seal of Approval was given. We had Curry!

Truly one of Hector’s (sic) best ever curries. Perfect. Howard would later post in a well known Social Media Website.

Jonathan and Dr. Stan were also quite exuberant.

Nina and Kenny making their first appearance at Hector’s House were suitably impressed also. This Curry was a winner!

Meanwhile there was Bier to wash it down.  And what happened to Robin?

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Bombay Leaf – Rutherglen

Posted on June 12, 2013 by Hector

With a CAMRA meeting in Rutherglen this evening there was the opperchancity to put this town in Curry-Heute. Having passed through Rutherglen for decades and never having set foot in the town, Hector was determined not to let today’s Lunchtime Curry Extravaganza put him off. The Bombay Leaf (209 Main St, Rutherglen, Glasgow, South Lanarkshire, G73 2HH) was too big an attraction to miss. There are positive reviews everywhere, was I in for a treat?

A Party of some Fifteen People sat in the middle of the Restaurant, complete with about Five Weans, more Weans. I was shown to a side Booth out of sight of the Party but certainly within earshot. The Menu was brought by Mein Host and the order for Sparkling Water given. There is a BYOB Policy operated here with no Corkage Charge, decent. The Soft Drinks (Cans, I believe) were priced at either £1.85 or £1.95, ironically a Litre of Sparkling Water cost the same, but there was none. Soda Water it was then, served by the Glass. This may well be how they make their profit. Bring Bier.

The Menu was not lengthy but I did have a choice of four Dishes. The Karahi Bhuna stated – an abundance of Capsicum and Onion – so lets not go there. Keema Mutter was also available, but Hector has plans for Friday. Methi Murgh was a possibility, but as Methi Gosht of course. This would be the fall-back if the strangely titled – Lamb – was not available. Lamb was in the Chef’s Specials as Lamb on-the-bone – when available. It was, oh good. Two Chapattis (80p) would accompany.

A Young Waiter brought a Large Karahi, one could not help but sit up. Large Bones were visible, however, there was no doubting the size of the Portion. Other Venues take note, no need to skimp when Lamb is on-the-bone. The Chapattis were bang on too, Large and Substantial. There was a lot of eating in front of Hector.

The Lamb was particularly Tender. The Masala was by no means Runny, it was Thick with Strips of Onion. At first I thought I had discovered a brand new Taste Experience, however, there were Undertones of Asmaan, The Onions had been Caramelised. Sliced Green Chillies had been added to give the Kick required. Mein Host came over and enquired as to whether the Dish was too Spicy for me. No way. But given recent verdicts by others as to what is Too Spicy, maybe this is simply The Norm to Hector. The Young Waiter also checked on me. Given the staff were trying to turn out the order for Fifteen at the same time, this was good Personal Service.

I soon came to accept that this would be a 1.5 Chapatti Curry. The quantity of Lamb was most impressive, the Flavours were subtle. The occasional Coriander Blast came out.  One hoped for – The Wow Factor, but not quite. Still, this was well above the average. Three Tiny Slivers of the Dreaded Capsicum revealed themselves, not a worry. It is Wednesday Night and Hector is eating an impressive Lamb on-the-bone in a Venue previously unknown. I am impressed.
A thought passed through Hector’s mind, it does occasionally. This is easily the best Curry I have had this month, so far. Perhaps it is time I started a Curry of the Month Award?

When it was clear I had finished, Mein Host returned again. He knew he had never seen me before and asked where I was from. I suppose Lone Diners do not typically arrive midweek and ask for this Dish. I told him I had come to Rutherglen to eat Curry and offered the Calling Card. He assumed I was selling something and so showed the Website to prove otherwise. I am a Curry Enthusiast, not a Professional. He of course recognised the Recommended List. A pleasant chat such as this always enhances the Hector Curry Experience.

A worthy venue with impressive food. Watch out for The Weans.  I would like to think that I shall return, one day. Methi Gosht, on-the-bone?

The Bill

£11.25. This was great value. The Soda was a little over the £1.00, I think.

The Aftermath

Yes there was the CAMRA Meeting, but then there was the problem of getting home. For the second time in five days, No Trains. WTF?

 

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Aloo Chicken – Annual Curry Lesson

Posted on June 12, 2013 by Hector

Once again Hector has been tasked with sharing his Curry Cooking Skills with his soon-to-be-no-longer Charges. Aloo Chicken  has proved to be successful in the past, time for a revisit. It was agreed that Curry for twelve would be the maximum within tolerance. This was based on doubling up at the cooker which turned out only to have five rings, oops. I’m sure I counted thirteen, or was it fourteen? Then two Colleagues who organise the Leavers’ Programme took a seat and a set of ingredients too. How many now?

KRK (Woodlands Road, Glasgow) once again supplied the Ingredients. They have continued the practice of piling up Sacks of Onions on the pavement outside their premises. One sack proved to be a blessing, at least there was Onions for all. The Skill Levels varied considerably. The Son of a Caterer chopped the Onions with gusto whilst one poor Chap who had better remain nameless looked at the Onion, the Knife and pondered… The Ginger was grated, the Garlic crushed/grated and the Fresh Chillies presented. How many? I don’t like Spicy Food – was one admission. (Why are you here?) Do we include the stems of the Coriander? Of course!

For some this was the first time a Chicken Fillet had ever been handled – Raw.

Strange looks. Real (Halal) Chicken, not Mechanically Recovered like The Weans enjoy. I didn’t get a Potato – twelve large Potatoes had been purchased, I don’t do miracles. Share and share alike was the requirement.

To The Cooker

Five Rings, Five Pots. Two Pots had Double Ingredients, one had Triple, a fourth Quadruple, but this was not admitted until a rather Anaemic Brew manifested itself. Meanwhile a Single Staff Curry pot had hogged the Fifth Ring… The first twenty minutes is the most important in the Cooking of Curry, the Onions need to be pulped. With the Partners spelling each other, there was near continuous stirring, time for the Chicken and Potatoes and finally the Fresh Coriander.

Meanwhile, Hector was making batches of Basmati. Is this enough Rice for all of us? We are having Curry with Rice, not Rice with Curry.

The Proof is in The Eating

The Staff Curry lived up to The Billing, superb. Hector enjoys a Chicken Curry? I had to sample the others. The larger the Pot the less the Taste. Bulk Curry Cooking takes on a New Dimension, difficult to control unless one has the luxury of not cooking from scratch. I still feel that Chicken Curry is best served as soon as it is ready, like Fish Curry. Lamb is best left overnight. Mince and Peas may work both ways, we shall find out on Friday when Hector’s Home Cooking will feature.

Some of these faces have featured before, and they were eating Curry too…

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Glasgow – KoolBa – Candleriggs, The Merchant City

Posted on June 8, 2013 by Hector

Summer has arrived in Glasgow! The Trains are off, no explanation offered, no help to get into town, no change available for the Bus, start again.

Had I taken a train I would have arrived at KoolBa (109 Candleriggs, Glasgow, G1 1NP) much earlier than my normal 3pm Curry Time. Neil contacted me at six minutes to three to say he was joining me. He was just arriving as I crossed the road to take The Photograph. I only know of KoolBa by reputation, I was anticipating a walk upstairs, but now know that is another venue. When one enters an Award Winning Restaurant, one’s expectations are high. The young waiter asked if I had a booking.

Do I need one at three o’clock in the afternoon? – was my bemused reply.

We were shown to a table which sat four in the middle of the room. The other settings were quickly removed. This is a bright, airy room. seven diners were in situ, two more would be sat at a smaller table right beside us. Cosy.

A Drinks Card was presented, I did not bother to look but Neil drew my attention to the availability of Quality Bier, but at £4.75 for a bottle of Weihenstefan Weizen, this was dismissed. Something made me ask for Soda Water instead of my usual Sparkling Water. Perhaps subconsciously the sight of fonts at the bar had made me think that Squirty Soda would be available. A Pint would have been in order given the outside temperature. In the end I was given a 200ml bottle of Soda. Neil ordered Still Water and received the normal 330ml Bottle. The Prices of these was unknown at the time of ordering.

What I assume was a Lunchtime Menu was dismissed. I am always happy to pay the full price to eat a la Carte, unless of course the recently experienced order anything at Buffet Price, is on offer. The horrible thought of possibly being given less than a Full Portion comes to mind. The Menu revealed that the Dishes at KoolBa are on the pricey side. It would be £11.95 for my Main Course. Given the Merchant City location one expects to have to pay that bit more, I suppose.

I had narrowed the choices down to two, Lamb Karahi or Sabzi Gosht. The latter featured Tender Lamb and Mixed Vegetables, it sounded ideal. Neil chose the Karahi. I asked for the Sabzi Gosht to be served as Dry as the Chef could manage. Not knowing the style of their Dishes, I was determined to avoid Soup. I ordered two Chapattis (£1.35), Neil the Basmati Rice (£2.75).

Whilst we waited and did our best not to hear our neighbour’s conversation, Neil considered that this venue may have been a Persian Restaurant originally. I am told that Glasgow has one Iranian-owned Restaurant, is this it?

Unless there is an upstairs, I estimated that KoolBa could sit around fifty.

KoolBa have been following Hector on a well known Social Medium. I Tweeted to say – Hector is here, now!, there was no response. KoolBa are holding a Blindfolded Curry Night later this month. I had given some thought to attending this but how can I take photos if I am Blindfolded? We shall see. (sorry)

The Curry was presented in a soup plate, this is ideal when eating with Chapattis.

Neil’s Rice was served in a smaller bowl leaving the dilemma of what to do with it. Cover his Karahi, mix in a bit at a time? In the end Neil chose neither, his dinner.

It’s Curry Jim, but not as we know it – was Neil’s observation. A Spicy Tomatoey (?) Stew, as one might experience in the Mediterranean, with Rice on Top – was his verdict.

I counted six pieces of Lamb in the Sabzi which I immediately halved else I would have been finished in minutes. Cauliflower, Carrots, Peas and tiny pieces of the Dreaded Capsicum made up the Vegetable component of the Dish. I could taste all of the Vegetables individually as I ate, remarkable. The Lamb was Tender, the Dish – Spicy. The Masala was thankfully Minimal. The Chapattis came sequentially, a decent size, Fresh and Flowery, there was a Crispiness unfortunately forming as I reached the end.

This was a perfectly Good Curry, but there was nothing outstanding that would make me want to rush back.

The Bill

£32.85. Given the price of a Main Dish this was as expected. However I started to do the sums for the Soda Water. At £1.80 a Bottle this is in effect £9.00 a litre. Maybe a bottle of Weissbier (£9.50 per litre) is not so over-priced, but the Soda?

The Aftermath

The Calling Card was received with apparently some interest as I could see one Chap on the iPad as I left.

How was your Meal? I was asked.

It was OK, not outstanding. – was my honest reply.

Across the River Clyde at the Allison Arms waited a fridge full of Deutsche Bier at a much more modest £3.60 per 500ml bottle.

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Glasgow – Indian Cottage – Rasoi no more…

Posted on June 7, 2013 by Hector

Dr. Rick had secured a place in the Curry-Heute Diary, tonight was Curry Night. The Plan was to rendezvous at Bier O’clock in The 3 Judges then move on to The Village. By the time Dr. Stan and Steve had joined us The Plan was evolving. There would be no Subway Ride, instead we crossed the road to a New Glasgow Curry House – Indian Cottage (120 Dumbarton Road, Glasgow, G11 6NY). Hector had spotted this venue in passing last Sunday. I thought this was in addition to the Rasoi Indian Kitchen, alas it turned out to be the same premises. Open a mere four weeks, the room has been given quite a makeover, very bright now and definitely No Tablecloths!

The Waiter was the same Chap who had served us last September in the previous incarnation. Poppadoms were brought along with Onion Chutney and a Dip. He suggested The Buffet, I insisted on The Menu. The Poppadoms would be inclusive – he stated. But aren’t they anyway? – I asked. Dr. Stan still considered The Buffet. In the end we had all found something to our liking and so were ready to order. The Methi Gosht would be Hector’s choice with Chapattis (£1.50). A Side of Mixed Indian Vegetable Curry.

The Delightful Doris now took charge and offered us The Buffet once more. She then recited all of the available Dishes. Most were Chicken and typical of a Buffet, what The Mainstream may accept, but not We The Chaps. It was then suggested we could order anything off The Menu and pay The Buffet price, now we’re talking. This is a policy I would like to see more readily on offer. There is a Physical Limit as to how much one can eat anyway, how many can eat a Starter and finish all of their Main with Accompaniments?

The Hector Choice was given. Dr. Rick and Steve both ordered Lamb Karahi, Dr. Stan had found Methi Keema. We would be brought Starters and what was not our Mains could be taken from The Buffet, an excellent compromise. We felt we were on to a good thing here. Doris returned a few moments later and asked – Is your Methi Gosht to be Lamb or Chicken? Does Gosht not mean Lamb? I responded. Hector was given a ribbing by his Fellow Diners, arrogant or what? This is not the first time I have been asked this question, the answer remains the same.

More Dips were brought, more Poppadoms offered but declined. Two Bowls of Garlic Mushroom were put out before the always impressive Sizzling Platters were set before us. We had a Feast, time to tuck in.

Two pieces per platter of Vegetable Pakora, Potato Fritter (Pakora), Chicken Tikka (well almost), and Chicken Chat made up each Platter. These were devoured, it appears we were hungry. Everything had been brought Fresh which is better than any Buffet. Whilst we all enjoyed what we consumed, nobody had found any distinctive Flavours worth remarking on. Maybe this is why we eat Curry?

More Starters were offered, but we know better than to overload on these. We were here for The Curry.

Dr. Stan’s Methi Keema appeared first. It looked Wonderful. With no Masala to speak of, this was the ultimate Dry Curry Experience. The Flecks of Methi were visible in the Light Coloured Lamb Mince. I was permitted a Sample. We both agreed it was Very Good but with even more Methi it would have been Stunning.

The two Karahi Dishes arrived next. Far too Soup-like for my liking. And full of the nasty Green Ballast that is too common. (I had asked for none in my Dish.) Both Dr. Rick and Steve found the Capsicum to be excessive, it’s the Meat we want, not the Filler. The Lamb was of the highest Quality, very Tender. Again the Curry was enjoyed, The Wow was not evident.

The Methi Gosht impressed on arrival. With a much Thicker Masala than the Karahi this was most appetising.

I had asked for extra Methi, perhaps this had thickened the Masala. At first I thought the Seasoning was Perfect but it appeared to vary as I ate. The Lamb was Superb, cooked to Perfection. Again this was a Very Good Curry, very enjoyable, but no Wow.

The Mixed Vegetable Curry provided the necessary distraction but had no real Flavour. The Vegetable Curry at Yadgar has set The Standard. To attain a place on Hector’s Recommend Curry Houses, The Wow Factor has to be achieved.

That everything was being photographed is always noticed when so few other Diners are present. I offered an explanation now or later. When Doris asked me directly if the photos were for me. I gave her The Calling Card and explained I had a Website. The Cat was out The Bag.

Pieces of Sliced Nan were in the Buffet Container, we had emptied this. More, Freshly Cooked Nan was brought. The Staff could have done no more to make our visit Special, but then they did.

We were invited to visit the Desserts. We declined. We eat Curry. In the end Dr. Rick went to investigate, he returned with Profiteroles. Doris then offered us a Drink, On The House. Steve and Hector took Brandy, Dr. Stan – Tea, and Dr. Rick – Coffee. Much appreciated.

The Bill

£51.85. We could have eaten more. The Bill would have been the same. This was excellent Value. With a Bar Bill of £12.00, how much was the Sparkling Water?

The Aftermath

We left feeling well-fed. Good Service, Good Food, I shall certainly return. The Methi Keema is worth further examination.

And so we descended into The Subway after all. The rest of The Chaps were at The Laurieston.

Update – August 2018

Indian Cottage has closed.  I know not if there is any connection with the Indian Cottage in the Merchant City.

Posted in [Indian Cottage] | 1 Comment

C-Day – Chops (Lamb Order) Karahi

Posted on June 6, 2013 by Hector

The Hector Curry intake in May reached Rock-Bottom. Today may may the eve of the weekend, more Curry-Heute Reports will make an appearance. This is now and 8 Lamb Chops were crying to be liberated from Sainsburys.

Hector does not possess a Tandoori Oven. If any are going spare please contact. The Chops were sealed in Oil and Gram Masala, meanwhile the Masala was cooked separately as has become the Hector way. Fresh Coriander and Dried Methi were added early. A Generous Dessert Spoon of Karela Pickle was the only variant. Last time I overdosed on this, hopefully this quantity will add rather than dominate. The Tin of Crushed Tomatoes was the only Liquid added. Minimal Red, minimal Liquid. Dry.

The two parts were joined and simmered for about half an hour. The Chops being quality Lamb did not require hours of cooking. The Par Boiled Potatoes and Fresh Mushrooms were the added Interesting Vegetables. I have always claimed to be able to make a Curry look like anything served Professionally. This looked the part, now to wait for Marg.

A small quantity of Boiled Rice would accompany, not ideal and so two Chapattis were prepared. The instructions were followed but they ended up too Crispy, Disaster for Scotland, sorry, that’s tomorrow night. .

Marg’s first reaction – The Methi!  She didn’t spot the Karela Pickle, I had this bang on. The Tang of the Pickle and the Bitterness of the Karela and Methi – Gosh!

Marg’s next comment was to claim the Dish was – Too Spicy? She did complement the Quality of the Lamb.

No way! This was surely well within acceptable parameters?

Another verdict is required. I know someone who may enjoy 2 of the 8 remaining Lamb Chops.

To be continued…

C-Day plus 1.

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Glasgow – Punjabi Ibrox – Once Upon a Time there was The Modern Punjabi

Posted on June 2, 2013 by Hector

In The Shadow of a very famous Listed Building, lies a Modest Curry House….

Pinta’ Lager

It was one hour short of a week since my last Curry. After a four day trip to Yorkshire with absolutely no chance of a Bradford Curry, or any Curry for that matter, the situation had to be sorted. I phoned the Punjabi (560 Paisley Road West, Ibrox, Glasgow, G51 1RF) to ascertain their Sunday opening time. The number has been in my address book for years, the Modern Punjabi as was, has been frequented by Neil and Hector for over thirty years. It has always served Curry well above the Average. When Marg moved down from Aberdeen, the Modern Punjabi became her Local Curry house. I trust they also served good Pakora and Chicken Korma as Marg ate little else from the Menu in these early days. What changed? Pinta’ Lager.

This is the Parent Venue of the excellent Punjabi Charing Cross. Having been at the birth of the latter, Hari, Mein Host, has told me how he came to takeover the Modern Punjabi some seven years ago. The Modern was dropped, yet this is still how it is referred to in Hector Circles.

Pinta’ Lager

Hector had a Cunning Plan. Visit the Punjabi unannounced, take whatever the Menu offered and leave the Calling Card. The Menu here would not contain the Specialties available in the City Centre Branch, so Hari informed me when we discussed this some time in the past.

Ever the Gentleman, Hector let Marg enter the premises first. She immediately said – Hi – to the Chap standing in the dimness of the middle of the room. It was Hari. You are the last Man I wanted to see here today!     Caught!   Pinta’ Lager.

You are not meant to be here! – I exclaimed. This is my first time here in six weeks – replied Hari.

The Complimentary Poppadoms and Onion Chutney were on their way. The Sparkling Water was arranged and Marg consulted as to her preference. This was not a Pinta’ Lager. Hari then stated that we would be having the Keema Padora – … as it was first perfected here.

The Table was filling up, I was reminded of my first visits to the Charing Cross branch. Can we see a Menu? I had to ask. My reason for being here was to sample the food on offer to the locals, not have a Chef Gurmeet Dish magically appear. The plan was scuppered, I would have to take advice. There were three Dishes on the Menu fit for a Hector. The Garam Masala, the Malaidar and the Punjabi Garlic Chilli. Hari dismissed the Malaidar on my behalf, I would find it too Creamy. I agree, Spinach and Cream is a strange combination, but common across Europe. The Punjabi Garlic Chilli had the Narrow Margin. Chapattis at a sensible 60p would be the Accompaniments.

Marg’s had spotted a Dish that was right up her street. Not only did The Chef’s Special Curry feature Chicken, Lamb and Prawns, it had Fruit in Delicate Punjabi Spices also Herbs, then garnished with Pineapple. One Chapatti.

As The Lone Diners, we had Hari to ourselves, although a Lady did appear to be involved in the Takeaway side of things. Hari and his Waiter took a steady number of Phone-calls during our stay and various sizes of Curry Cargo were dispatched. I reminisced more about the 1970s and my first visits here. Some Chaps took a table on the opposite side of the room. They weren’t expecting to see Hari either.

Pinta’ Lager.

The Keema Padora, at Source

It was Marg who remarked first on the quality of this Dish. She was not too bothered about a Starter today, but as she took the second Quarter I knew she had fully appreciated this Marvel. This is Ground Lamb rather than what might be referred to as Lamb Mince. Almost a Paste – was Marg’s observation. With the Puri style Bread Base (or is there a subtle difference?), the Raw Onion Slices and the totally Dry Texture, this ticks all of Hector’s Curry Boxes. A couple of these would still make an ideal Main Course.

The Curry

The Waiter brought the Curry, Lamb Punjabi Garlic Chilli, – Desi-style – he said as he popped it down. Desi-style, now this would not have been the case without Hari present. The Plan was well and truly scuppered. This Curry was Hot! Steaming Hot. It is a joy when the food comes straight from the kitchen and has not sat waiting ten minutes to be discovered by a passing waiter. The Lamb was as Soft as Tender Lamb can be. How they can keep the Lamb like this and stop it turning to Mush is a mystery. The Masala was Thick with Onion, a great combination. The Chapattis had the Girth and the Diameter. A true Chapatti! The Curry was Splendid, but how could it not be? This Venue has a Pedigree going back decades.

Marg’s Special did not look dissimilar to mine. The Masala was identical. As with the Garlic Chilli , the Special was Steaming Hot. Half a Padora meant Marg had no chance finishing her Dish. Again the Lamb was commented upon favourably. The Variety of Meats did the trick, but where was the Fruit? No Pineapple Garnish, no Fruit evident in the Dish. The Fruit must have been Lost in Translation.

I was let loose on the leftovers. The Prawn had added a slight Sweetness to Marg’s Special. A rather large piece of Chicken had to be tackled. Hector eats Chicken? It tasted like – Chicken. No Curry influence at all. I rest my case.

The Bill

£22.30. This was a very modest total. Prices out of the City Centre would be expected to be lower. There was a banner outside advertising a Buffet at £8.95. Marg heard one of the recent arrivals ask for The Buffet. No Buffet was set up. Is it case that at the Punjabi one can order what one wishes for a flat fee as some Chinese Restaurants now offer? The only way to compete with City Centre Buffets? Hari will no doubt solve the mystery when next we meet.

The Aftermath

Hari appreciated the fact that my first Curry in a week was at his establishment. My last Glasgow Curry was at his other outlet.

Pinta’ Lager?

One night, long ago, Neil, Tubby and Hector headed along from a Cessnock Hostlery to Ibrox for a Curry at The Modern Punjabi. Top stave off Hunger, Tubby ordered Chicken Balls at a local Takeaway en route. As we entered the Punjabi, Tubby ordered – Pinta’ Lager! As we sat at our table he ordered again – Pinta’ Lager! The Waiter assured him his Lager was on the way. No, this is the next one I’m ordering now. A Lager Legend.

Update 2014

If you want Keema Padora you’ll have to go to the Punjabi Charing Cross.

Hari and Family have sublet to a new business.

Update 2015

Bill, the founder of the Modern Punjabi has contacted Hector.  This story will hopefully develop further.  Meanwhile here is a photo of the Original Menu.

Modern Punjabi Menu-001

 Yes it is a bit faint.  I cannot see the price of a Pinta’ Lager!

Posted in Punjabi Ibrox | 2 Comments

Royal Spice – Peterborough

Posted on May 26, 2013 by Hector

Peterborough, the home of Oakham Ales. The Company split today, those had been at Oakham yesterday went to Norwich. Clive, Maggie, Marg and Hector went to Peterborough. For the record, this was a Cambridge Weekend. Mid-afternoon Marg did ask if I was correct to assume that the Crawley Two would be wanting Curry for Dinner. I referred Marg to last September when Maggie conspired to have us eat at two Curry Houses in the space of three hours. Some research had convinced Hector that the Royal Spice (10 Park Rd, Peterborough, Cambridgeshire PE1 2TD) would be the venue to explore. That it was just off Westgate where the Oakham Brewery Tap is located was an added bonus, though there were two more venues nearby I had dismissed.

At 19.00 we entered, the first customers of the shift. The Menu was supplied, Poppadoms were declined. If they wanted us to have then they should have just brought them. I also dislike paying for them. The Menu confirmed we had just saved about £7.00 in doing so (Dips included).

Starters

Marg and Hector agreed to share a Royal Mix Starter. Maggie would have one to herself permitting Clive to order a Seekh Kebab, again for himself. Having ordered the Seekh Kebab, Clive asked out of the blue if a Shami Kebab was available. The order was changed, the Shami Kebba was not on the Menu. This would prove to be the turning point in the visit. Clive would soon announce that this was – This is quite possibly Best Shami Kebab I have ever had. If they can produce a Shami Kebab this good, why is it not on the Menu? Mein Host would be informed soonest. The Royal Mix comprised of a single large piece of Lamb Tikka, three pieces of Chicken Tikka and a single Seekh Kebab. This is gorgeous – remarked Maggie. The three of us thoroughly enjoyed this, for Marg and Hector a bit of a departure from our normal, and occasional, Starter intake. Hector was spending a lot of time making notes.

The Old Hector Adage – If the Starters are this good, I worry about the Quality of The Mains – was proclaimed. So far, very good indeed. By now Clive was missing India and was suggesting that he and Maggie should be making plans for another visit. Remember, Marg was worried they might not necessarily wish to eat Curry this evening.

The Mains

Hector had a choice of two Dishes, the Royal Special Methi or a Lamb Karahi. I was on the verge of asking to combine the merits of both when Mein Host described how Dry his Methi would be. Medium with a kick – is an expression I may have now introduced to Peterborough, Hector was sorted. Well nearly. A Stuffed Paratha at £2.45 felt better value than multiple Chapattis (£1.30).

Marg chose the Special Kachila, – Mince Meat Balls with Herbs and Spice in a Creamy Sauce with Cumin Flavour. This I have never seen before, interesting choice, Marg.  Oh, and a Chapatti too. Maggie ordered the Royal Special Fry which would include Lamb and Chicken Tikka in a Soy Sauce. Finally, Clive always takes me back to basics when he orders a Chicken Dhansak, something I have noticed he orders when eating – On The Road. The obligatory Keema Nan would be the Accompaniment plus a Mushroom Rice, to share.

Mein Host was well onside by this time. I asked about the origins of the Restaurant having remarked that the Menu was not necessarily the same as the Punjabi/Bangladeshi Fare on offer in Glasgow. I was assured they are of Bangladeshi origin.

A Trolley was wheeled out, I spotted the Dish I hoped would be not mine, the Dhansak possibly. It was Bright Orange and turned out to be Marg’s Kachila. Far too Soup-like for The Hector. Now a bit of research offers Kachila as Raw Meat, surely not? Marg questioned the Dish too, there were no Meat Balls, ah, – Sliced Lamb Mince was Marg’s observation. Marg described her Dish as – enjoyable, different, with a good kick. She was definitely aware of the Cumin. The Least Likely Choice had impressed.

Maggie did well with her Special Fry but could not finish it, Maggie’s verdict – Fried to Perfection, lots of Meat, and the Kick is not too strong.

Didn’t finish? There was only a few pieces of Onion remaining. I managed a sample – Fine.

Clive waded through his Chicken Dhansak, share of the Mushroom Rice and his Keema Nan. This is what I would have hoped for last night – was an early remark. The Keema Nan was described as – Good, the only fault being the size, despite being twice the size of last night’s. The Mushroom Rice was certainly enough to share. Clive became more and more positive as he ate more. My mouth is enough on fire to say that is good, not enough to say it is painful.

And now for The Methi

Twelve decent sized pieces of Lamb were shrouded in the desired Dry-ish-Thick Masala. The Lamb was a bit on the Chewy side but not excessively so. With a bit more Seasoning and even more Methi this could have reached the level of Outstanding.  Hector is spoiled by his Favourite venues who cook to the Hector Palate. The Stuffed Paratha was not Huge and was manageable.  It is good to finish one on occasion, an impossible task in most Glasgow Restaurants. The Herb content of the Paratha combined with the Minimal Masala made for very good eating.  I can have no complaints whatsoever, this was a very good Curry.

Lord Clive of Crawley made a Declaration –

That is one of the Best Indian’s we have had in a long time.

The Bill

The Bill was asked for but did not come until much later.  In the interim Mein Host insisted we have a Short  – On The House.  Marg chose Coffee, three had Brandy.  By now the conversation was flowing.  The Calling Card was produced, another was asked for. The Co-Waiter was involved in the action too.  That we knew our Curry impressed them both.  I suggested that coming here for the first time I could not expect them to cook to exactly how I like my Curry, but it was agreed that they could cook to any requirement.

£62.85 was asked for, appreciably more was given.  We had been well fed and well looked after.

This is a Venue we shall return to.  It is a Pity that trips to Peterborough are so rare.

 

Update August 2015

Peterborough Indiya Garden Curry-Heute (4)Peterborough Indiya Garden Curry-Heute (3)

Royal Spice has gone.  The premises are currently being transformed into the Indiya Garden.

Posted in [Royal Spice] | 1 Comment

Cambridge – Inder’s Kitchen

Posted on May 25, 2013 by Hector

No sooner had the weekend trip to Cambridge been conceived than Lord Clive of Crawley was informing Hector of an potentially outstanding Takeaway near the Travelodge where we would all be resident. Clive listens to Radio 4, here he gleaned the saga of Inder’s Kitchen (43 Clifton Rd, Cambridge, Cambridgeshire, CB1 7ED) located in an Industrial Unit behind Cambridge Station. Clive had made contact with Mein Host by email, an invitation had been extended to visit. This was followed up with a phone-call yesterday. It was suggested we go at 15.00, ironically the exact time Hector would normally start a Saturday with a Late Lunch/Early Dinner. But we would be some distance away from base by this time, there was also the matter of allowing time for today’s Midday Curry to settle.

Around 19.00, we hailed a taxi from Jesus Green and headed towards Inder’s Kitchen dropping off Marg and Maggie en route at the Travelodge. Both needed a Time-Out.

With no shop, I had to open the door of premises to secure a Menu. We went back outside to make our choices. By this time we were already in conversation with the Delivery Drivers. The Main Chap’s moped was now off the road, he would spend a considerable time with us both inside and out. We were permitted to re-enter the Unit to place the order, by this time Mein Host had worked out who we were, but was far too busy to engage us. A well organised Curry Machine was in operation.

Lamb Rogan Josh looked the best dish for Hector, – Our ever popular Kashmiri curry, with lean leg of lamb diced and simmered in onions, ginger, garlic and tomatoes. Clive spotted Pork which is certainly rare on our (Punjabi/Bangladeshi) local Menus. Pork Sorpotel for Clive – A classic Goan Christmas dish which may have been partly created by the Portuguese settlers looking for ways to preserve meat. Sweet, sour and fiery! – it claimed. The Accompaniments were not a straightforward choice. Vegetable Rice was over £6.00 and so a share of Steamed Rice was more realistic. Cumin seed tava nan would back this up. Two pieces made up a portion, a fact we would forget and be partially enraged by later when we thought we had paid around £2.75 for one.

The Bill #1

The figure of £23.00 comes to mind. We may have received a discount for – Being there -, the quality of the conversation with the Main Driver kept us amused. In fact it had to keep us amused because we found ourselves waiting for a very long time.

We were stood at the laptop and watched the orders come in on-line. The phone rang every few minutes and so Doris was kept busy processing the orders. I asked the Delivery Chap what happened if they were very late or made errors. He then outlined a discount scheme or the choice of a complementary Chocolate Brownie which he described as – to die for. Knowing that Marg and Maggie would certainly not welcome us back empty handed with this tale, two were requested. For legal reasons we had to go back outside as the Curry was not allowed to change hands indoors. We were then asked for another £6.50 to cover the Brownies. Better be good.

The Bill #2

£30.00-ish in total. Clive had also arranged for us to be supplied with Paper Plates and Plastic Cutlery as we could not expect to eat in the Travelodge dining area, and fingers was the alternative.

Eventually

And it was a long time, near enough an hour because FC Bayern were already a goal up on Dortmund by the time we walked back. No plates or cutlery were supplied, even when I went back in to ask. We won’t mention that Marg had locked herself out of the room in her excitement at me phoning to say I was on my way. (oops) Crockery Plates and Metal Cutlery were supplied by the Travelodge with no fuss whatsoever. Clean plates and utensils were returned afterwards.

The Unveiling of The Curry

WTF? The Nans were tiny. Just as well I kept a Menu to verify that it was two for the price charged. The Curry was even smaller! Is that it?

I immediately counted the Meat, eight pieces of Lamb, it looked much less. Within acceptable parameters? Maybe not. When scooped on to a half share of the Rice the portion still looked decidedly small. This would not be a feast. When once considers the quantity of Pakora alone one receives in a Glasgow Tea-Time Special Takeaway, never mind the volume of Curry to follow, this was simply nonsense. Never mind, it might still be an outstanding Curry, after-all they were up for an Award.

Hector has absolutely nothing to report on the Taste Front. Three Green Cardamoms made an appearance on the side of the plate, to no effect. The Nan was decidedly Salty, just as well, it was the only part of the meal which had any strong Flavour. It was Curry, I love Curry. I have never had one, I don’t know, but I imagine a Takeaway from Asda would on a par with this.

Meanwhile Clive was announcing his disappointment, over and over. Quiet Noise (?) was his overall verdict. I think that’s what he said.

If the Good People of Cambridge are happy to order from Inder’s Kitchen then then don’t let me stop them. Surely Mill Road has better to offer?

There’s More

The Brownies. The smallest pieces of Cake  sat in the plastic container. £3.25 for this? I have a Pizza brochure sitting beside me as I write, offering four pieces of Chocolate Brownies for £3.29. Nothing special – said Marg. Quite solid, Brownies should melt in the mouth. Hector wouldn’t know, he has never seen the attraction. No Chocolate in it whatsoever – was Maggie’s verdict.

As Clive would later remark – At that price I expected a Girl Guide, not a Brownie.

Posted in Inder's Kitchen | 1 Comment

Prana – A Luncthime Cambridge Curry

Posted on May 25, 2013 by Hector

Serendipity rules

Prana (97 Mill Road Cambridge, Cambridgeshire, CB1 2AW) was my third choice of Curry House this lunchtime. Having watched Marg eat Breakfast in a Posh French Restaurant sufficient time had passed to permit a visit to the Taj Tandoori (Cherry Hinton Rd.) near the Cambridge Travelodge. It was not open at noon as an unreliable source suggested. There was nothing for it but to walk to Mill Rd, where there is a cluster of outlets. Golden Curry was open, but then we were confronted by a group of Chaps painting and decorating. They would be open at six I was told. Too late.

A few metres towards town the first venue encountered on the same side of the street was Prana. Two tables occupied the small area at the entrance, both were occupied by staff who quickly vacated them – The Chef and The Waiter. This is a Basement venue but I never did make it downstairs, next time.

A Menu for one was obtained, Marg’s turn to watch me eat. The Gosht Kata Masala stood out from the rest. It was described as being – thick medium with Onion, Fresh Ginger and …the Green Mushy Vegetable. Chapattis were on offer at £2.25, no chance. A Stuffed Paratha at £2.75 had to be better value.

The Waiter was over in due time to take the order. The was no problem in ditching the ubiquitous Capsicum – Can I have extra Coriander instead? – I enquired.

Why at this stage do restaurants not offer an alternate Interesting Vegetable? I may have written this before, dozens of times.

A Chap who was obviously Mein Host came in and sat at the adjacent table. He acknowledged us formally as he entered, good touch. The first customers of the day. The Prana website suggests they are quite new in town. The décor was fresh, the toilet immaculate.

After a decent time to suggest this dish had not just be scraped together, a rather impressive looking Curry was set before me, along with a modest sized Paratha. I had to give the thumbs up, this should do the job nicely.

The Masala was decidedly on the Thick side as hoped for, and certainly not excessive. This was a good distance from Soup. Onion was to the fore, large pieces, maybe I had been given more having narrowed the range. Pieces of Spring Onion were then revealed and a solitary cooked Tomato, enough variation. First thoughts were of the Vegetables dominating, the Lamb was in sufficient quantity but buried. With the generous topping of Fresh Coriander and the Large Onion slices there was a distinctive overall Flavour, one I recognised and put down the the Onion. The crunch from the Coriander gave a near Gritty Texture at times making me think about Chettinad which is always a good thing. The Paratha had been filled with more Coriander, Onion and a little Red Capsicum. This complemented the Curry very well indeed. For lunch this was a perfect combination. One could not claim this to be in the very top league of say Bradford/Glasgow at their best, but given that this was a totally random choice of Venue, I had to admit to being impressed and surprised. Very enjoyable.

The Bill

£15.60. This included the obligatory Sparkling Water.

The Aftermath

The Calling Card was received with interest. Another Chap came out to see the Curry-Heute Website and marvelled at the sheer number of places visited never mind the quantity of Curry consumed. Sadly, Mein Host had gone and so could not receive my congratulations. The Chap I considered to be The Chef wrote out a recommendation for me, his brother’s restaurant. If I ever find out where Essex is, I might give it a try.

In the meantime, eleven of The Chaps were waiting on Jesus Green with Herr Schellenberg’s Biers. It is the last day of the Cambridge Beer Festival.

A Recommendation from Prana

Undaal Indian Cuisine, Brantwood, Essex.

Postscript

Passing Mill Road much later, Golden Curry was indeed open for business, maybe next time.

Postscript

Kobir, the Owner of Prana has been in touch.  It was good to hear from him directly.  The two Chaps I met were his Waiters.  I am also invited to check out Malik’s, part of the Family Chain. Well of course, Hector seeks Quality Curry.  I feel a visit to Malik’s,  Cookham, Berkshire is now on the agenda.

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