Stuffed Karela? – It’s The Punjabi Charing Cross!

Posted on May 17, 2013 by Hector

The table for this evening’s outing to The Punjabi Charing Cross (157-159 North St, Glasgow G3 7DA) was booked two weeks ago, a Neat Hector Strategy. This would give Hari, Mein Host, enough notice to arrange to serve up his Unique Home Cooked Stuffed Karela – Cooked by Mrs Hari. Tonight was a special occasion, John and Judith were joining us in Glasgow for the first time, The Huddersfield Two. Dr. Stan is also back from his travels and so the Friday Night Ritual Curry was scheduled for 17.00.

Dr. Stan was first to arrive then put off by no sign of life and a sign that did say – Open at 6pm. That cannot be right, we have been here earlier than this before.

The lights came on and in we went. John and Judith arrived via the adjacent Bon Accord, we would retire there afterwards.

The Complementary Poppadoms and Onion Chutney were brought to the table immediately.

Dr. Stan has not savoured the new Mandatory Starter – Keema Padora. We would share this.

Lamb Gurmeet for Hector with two Chapattis. Hari asked if I wanted it on or off. I stated I didn’t mind but he chose – on – it has more Flavour – he assured me. Dr. Stan opted for Lamb Karahi and Judith Chicken Karahi both boneless. Dr. Stan would stick with Chapattis, Judith a Pilau Rice. John announced his preference to eat after Ale rather before. A Starter would suffice. Hari offered John some options – Sea Bass was agreed upon, a Good Choice. Karela was never mentioned, but was anticipated.

I was confident that Dr. Stan would be impressed by the Keema Padora, not a difficult prediction to make. This Starter ticks all the boxes. A Light Starter of Seriously Dry Mince served on a Puri. I then related how I persuaded Chef Gurmeet to serve me this Keema as a Main Course on my last visit, with added Methi of course One suspects Dr. Stan may be up for this.

The Mains arrived after a suitable amount of time to let the Keema Padora go down. The Lamb Gurmeet and Chapattis came first followed by the Sea Bass. The Karahi (both), more Chapattis and the Rice came soon after. The Final Piece of the Jigsaw then made an almost ceremonial entrance. Three pieces of the Driest Looking Karela ever were set before us. Hari was proud to announce that this evening the Karela had been stuffed with Keema. Hector was being spoiled once again.

The Lamb Gurmeet was everything the Hector demands in a Curry. Full of Flavour with Methi to the fore. The Dry Thick Masala complementing the perfectly cooked Lamb. Beware of small bits of Bone. Two Chapattis of the Girth served here can be eaten on occasion. One and a half is the normal intake. Add to this the Karela. John and Judith had a small soupçon, not for them. This was for Dr. Stan and Hector. Bitter, Beautiful, the perfect accompaniment to a Curry.

John made short work of his Fish. He was most impressed by this delicacy. His appetite was now whetted. Judith ate her fill and thoroughly enjoyed what she had eaten. John came to her rescue, my Half Chapatti was all that was left.

The Bill

£48.95. This included two Sparkling Waters and a Half Pint of Cobra. The Karela was also Complementary.

The Aftermath

A Classic Bon Accord Friday Night, featuring Jonathan, Howard, Tracey and eventually Clive and Maggie. Something is afoot…

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Home Cooked Prawn Curry

Posted on May 16, 2013 by Hector

A Tale of Two Ingredients

The Standard Masala was prepared as features in Hector’s normal Curry Making however two variations were available this evening.

Curryspondent Archie supplied Hector with a Portion of Garam Masala specially prepared in a Pollokshields Grocer. This became the Dominant Spice added to the Mix. On my last visit to KRK, supplier of Curry Ingredients to Hector, I picked up a tub of Karela Pickle. This has to become a new Standard Ingredient. Uncooked Jumbo Prawns felt like the perfect Meat to sample this combination.

Marg has been less than hungry for the past few days and so a minimal portion was dished. Hector had his usual.

Marg gasped on her first taste, the Kick was beyond what she was expecting. Was this down to the New Garam Masala? My turn. Indeed there was a significant Kick but it was not OTT. Archie, I shall experiment more. The Karela Pickle was used sparingly so as not to take over the entire creation. In future I will cut the pieces up even smaller, but the anticipated Dry and Tangy Flavour emerged very quickly. This was a modest success.

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A Post-Post Wedding Curry in Glasgow, Not Berlin

Posted on May 11, 2013 by Hector

The Aftermath of the Main Event of the day was drawing to a natural conclusion.  I refer to The Wedding of Craig and Yvonne, not the lunchtime Curry with Marg at Mother India’s Café. Marg had retired thereafter, she needed some rest.

Ricky, The Man from Bradford, and his friend Mick who last featured in a Krakow Curry Report were hungry.  Where are we going for a Curry?  From The Laurieston there is one seriously close venue, especially when Mr. Boyd is going to be in tow.  The New Karahi Palace (51-53 Nelson Street, Glasgow, G5 8DZ) is one block away.  I phoned to ensure they would still serve four Diners at 23.00, no problem.  This is an ideal venue to take Two Men from Bradford.

Shahed welcomed us with his now customary smile.  This is what The New Karahi Palace has badly needed.  We stood at the counter and inspected what was on offer.  The last couple of visits have not been at the ridiculously high standard I have come to expect at this venue.  I would take no chances this time.  Karela?  Fine, served as Dry as.. , well-Seasoned and with extra Methi.  Plus two Chapattis please.  Mr. Holden listened and decided this would his order too.  Mr. Boyd joined the gang but asked for a lower Salt content.  Mr. Boyd also insists on Rice.  Is this because he likes Rice or because Ricky always gets wound up?
As in Krakow, Mick had something off the wall, literally.  The Wall is where the Menu is posted.  Onion Rings followed by Tarka Daal with a Nan. I have seen Mick eat Meat.

Rasheed, the Chef, was no doubt grateful that the order was this simple.  The Tarka Daal was on display and so just needed re-heating.  The Lamb (on-the-bone) Karahi Karela times three should surely be a labour of joy.

It was election night in Pakistan, I know a Voter, or two.  The results were coming in…

Mick’s Onion Rings were first to appear.  Served with a Cold Sauce he was getting stuck in when some Chapattis appeared.  Shahed would top the Basket up as and when.  These Chapattis are the Real McCoy, Substantial and not the Wafer-Thin samples served in so many outlets.  And if one insist on charging for them the price is certainly within acceptable parameters.

Here come the Karahi!
When the Curry at The New Karahi Palace is on top form it is as good as anywhere else in the City of Glasgow.  Tonight it was up to standard.  The Bone content was not excessive, the Lamb cooked exactly right.  The Minimal Masala was well seasoned as asked for, save Mr. Boyd’s.  The Karela was not just sliced and added in; it was part of the Beautifully Thick Masala as was the Methi.  This was a Bitter a Masala as I have ever experienced.   Methi and Karela, Hector’s favourite combination, and Dr. Stan is still in Bedford…. It makes the Bitterness even Sweeter.

When it’s this good it makes me want to go straight back for my next meal…

The Bill
£36.60.  No Starters, no Drinks, just Curry for Four.  And not just any Curry, one of The Best.

The Aftermath
A Taxi was arranged as we were all headed North West.  The Staff were waiting for us to depart.  On our leaving there had to be a Mass Photo.  There are other Chaps behind the scenes.  Rasheed is The Man.

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Glasgow – Mother India’s Cafe – A Post Wedding Curry in Glasgow, not in Berlin

Posted on May 11, 2013 by Hector

In the middle of a rather dreich Saturday afternoon, Marg and Hector bade temporary farewell to Craig and Yvonne, the newlyweds, who went off in search of Italian Food with their nearest and dearest.  We were not invited.  The Laurieston would host us  later, but The Big Bash is at the Staggs (Musselburgh) next Saturday.
Marg had the choice of venue today, so Mother India’s Café (1355 Argyle Street  Glasgow, G3 8AD) it was.  Their Butter Chicken remains Marg’s favourite Curry served anywhere.  Creamy, not excessive Coconut, with a moderate Kick and a modest hence manageable Tapas portion.  Well that’s Marg’s lunch reviewed and we haven’t it ordered yet.

We were given a choice of tables, one at the window, one in the far corner.  We took the window but the next couple were moved from the adjacent window table to the said corner.  Being mid-afternoon the place was not stowed but was still doing steady business.
The Menu was presented.  It is some eleven months since our last visit; they have tweaked the Menu a wee bit.  The Specials are now handwritten in a box on the back side. 
No Kofta Palak, this venue has served Hector the best Kofta Palak, ever!  And only once.  Am I never to experience this again? (Correction, it may well have been Lamb Kofta.)
Regular Currypsondents will know that the Machi Maslala is my favourite Dish here.  I have written  that I could eat four portions of what is served here as Tapas.  One day I should.  Lamb Karahi would be a perfect balance, but wait, Hector has just spotted Daal Makhni!   It was only last summer that I was introduced to this delight, and in European Curry Houses.  It remains quite a rarity in Glasgow.  One Chapatti (95p) and the customary Lemon and Cashew Nut Rice would accompany.

Marg wasn’t too hungry, perhaps she was coming down with something.
The litre bottle of Sparkling Water is reasonable value and that kept us amused whilst we waited.  This time the Dishes came in a sensible order.

The Fish was set before Hector and this was tackled initially with some Chapatti, but then I realised I would need the Chapatti for the Daal.  I ate the Machi Masala straight, it was a total delight. I could eat this every day – was my remark as I savoured every morsel.
The consistency of this Dish astonishes, the Citrus and the Fresh Coriander complement the strong Fish and Spice Melange, and seasoned to perfection.  If there is a better Fish Curry served anywhere in the UK then please advise.

The Lamb Karahi could not possibly compete with the Machi Masala.  Had I eaten it first it may have.  Six good sized pieces of Lamb at three quarters the normal price of a full portion.  The value felt good.  The Lamb felt better than the quality served in some venues.  The Minimal and Thick Masala looked the part but was under seasoned.  Or was this just down to the following the Fish?   Capsicum had been included, I should have checked.  Pieces started to pile  up on the plate.
The Daal Makhni was served in the copper handled pot I have encountered in Europe.  A Tapas portion is more than adequate.  Hector is not turning Veggie but finds this to be an excellent Side, a new distraction from the norm.  One feels noble eating Lentils, a realisation that this could well be the most authentic ingredient in the Orient, but this is Glasgow.  We hae Meat!

And yes, Marg’s Butter Chicken was exactly as described.
The Chap who appeared to be the Head Waiter cleared the table.  Too many Peppers? – he enquired. One is too many, I do not eat Capsicum with Curry – was Hector’s curt reply.
You had the Lamb Karahi – he stated.
Indeed, next time I shall remember to order without.

Again I ask every Chef on the planet, why do you think Capsicum has to be added to Curry?  It is not a standard ingredient in the Indian Subcontinent. There are many Interesting Vegetables that can be added, please try others.  Even Turnip!

The Bill
£26.25.  Typical if two had eaten a full portion each.  Hector did consume the majority, so a bit pricy based on one and a bit diners.

The Aftermath
We left Mother India’s Cafe just as Mr. Holden was due to fly into Glasgow Prestwick.  Guess what that means!

The Laurieston awaited.  Craig and Yvonne were free of family commitments; let the festivities-proper get underway.

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Glasgow – Rishi’s Indian Aroma – The Aberdeen Curry Chain

Posted on May 10, 2013 by Hector

T’is the Eve of The Great Day, what better way to raise the level of Anticipation by reporting on a second new Curry Venue on Curry-Heute? With Dr. Stan at the Bedford-Bamberg Bier Festival, and no ‘Plane available at a sensible time to Luton, Hector was once again a candidate for the Lone Diner. This evening’s venue is Rishi’s Indian Aroma (61 Bath St., Glasgow, G2 2DG). A runner up in a category at last year’s Curry Awards this place is long overdue a visit. I tend to write often about places being long overdue a visit. That reminds me, there has been no contact from a certain Promotional Company this year, we have no mutual needs this year it appears.

From the exterior Rishi’s looks more Café than Restaurant. It is a basement location so hard to tell. On entering I was greeted immediately and taken to the right in the window area and shown a small corner table. I could have got into the squeeze but I would have been a metre from an adjacent couple. I communicated facially that this was not a good location. The Waiter then offered me an small table in the middle of the various couples dining. He then had a brainwave and took me down a few stairs to the main Dining Room. This was large and spacious. I was given another small table in the middle of the room. There were dozens of empty tables, why do they do this?

The Waiter gave me a moment then came over to take my order. A Menu would be useful – I suggested. He brought a Menu then stood, pad in hand, ready to take the order. Now the Menu had to be considered, carefully. There were many Indian Dishes not available in Glasgow’s Northern Indian/Pakistani Restaurants. Suddenly the Waiter realised he had to give me more time. That was the last I saw of him.

Hector spotted Chettinadu, a Firm Favourite when served at The Indian Mango (München). Available in both Lamb and Fish I was put off by the Coconut, but it did claim to be Spicy. Next time. The Lamb Kadai looked as close to a Punjabi Dish as I could see, it claimed to have Herbs, a plus. No Chapattis were evident and the Breads were extortionate, Aberdeen Prices! There was a couple of Exotic Rice Dishes, each over £4.00. One was unpronounceable and sadly I could not record it accurately and so Shilababa (sic) is how it shall be referred to until a Curryspondent tells me correctly.

A new waiter appeared. I asked for the Kadai without, he said he would check with The Chef that the Capsicum could be withheld. Always an amusing moment, as if it was a Key Ingredient. I enquired about the Bababobby (sic) and was firmly told that this was a Dish in its own right and would not do well accompanying a Curry. I was directed to the Main Rice section on the Menu. I hadn’t got there, the Menu was full of distracting names of Indian Puffy Dishes that have little interest to The Curry Hound. The Mushroom Rice was also over £4.00, £4.29, wtf? I was led down this path blindly and order Mushroom Rice. With hindsight I should have ordered the Babableba (sic), it might have justified the cost.

Whilst waiting for the Curry to arrive I had time to reflect on Glasgow’ City Centre’s ever changing appearance. A Landmark Building is being demolished, the Odeon, Renfield St. As well as being one of Glasgow’s oldest cinemas, it also doubled as a live venue before it was converted to three screens in the 1970s. Famously the only ever Glasgow Performance by Beatles Band (1963/64) was at this venue. One assumes the Façade shall remain?

The Good Waiter brought the Food. The Kadai was served in the smaller of the Karahi pots that are prevalent in Glasgow, and are no doubt standard in say, London. The Rice was served in a Glasgow sized metal dish. Indeed the Rice looked Mountainous in comparison to the Curry, easily enough for two. The Mushrooms were Fresh and significant in their presence. I did not feel conned by the expensive Rice any longer, just puzzled as to why they would serve Rice in this manner at this price. In Bradford, Rice comes included.

The Kadai had large Lumps of Lamb shrouded in Large Slices of Onion. Am I not glad I managed to avoid the Mushy Green Vegetable? The quantity of Meat was sufficient, the Lamb slightly on the Chewy side but still very palatable. The Masala was Thin and definitely Mainstream. The Seasoning was sufficient and the Kick was tremendous. Slices of the Large Green Chillies had been added at the end. A couple of the Dark Red Chillies I associate with South Indian Cooking were cooked in the mix. Occasional Aromatic Flavours swept through, Cardamom. The task of eating was frustrated by the Cutlery. The Fork was easily the most useless Eating Weapon I have ever tried to use. Far too small. Fine if this was Nouvelle Cuisine, not for Wolfing down Curry.

Still, overall this was a worthy Curry, a worthwhile experience.

The Bill

£13.28. £8.99 and £4.29. No Sparkling Water, I felt I was paying out enough.

The Aftermath

The Calling Card was presented and no remark made. I will certainly try this venue again, Fish Chettinadu…

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A word from Ahmed in Islamabad…

Posted on May 8, 2013 by Hector

Shkoor is here …. so we got together for a Karahi in Faisalabad, a three and a half hour drive from Islamabad.

The venue was “Pehelwan Karahi at Chowk Ghanta Ghar (The Wrestler’s Karahi at the Clock Tower). As is always the case at such places the “menu” is displayed “upfront” and customers can choose their favorite cuts. The three of us ordered two kilos of chops and thigh meat accompanied by tandoori roti, a green salad and raita.

Preparation time was one hour. They use a fair bit of onions with tomatoes in the sauce with a choice of red chili powder, green chilies or black pepper.

Half an hour later an empty karahi and a pile of bones.

Saturday is election day in Pakistan. Another Karahi planned for Monday.

Posted in Odds and Sods | 3 Comments

The Bombay Grill (Boulevard Hotel) – Clydebank

Posted on May 8, 2013 by Hector

The Bombay Grill at The Boulevard Hotel (1710 Great Western Rd., Clydebank, G81 2XT) lies very close to Hector’s House. This venue has been visited at best sporadically over the last twenty years, and certainly not in the last five. Hector associates the Bombay Grill with the Buffet available every evening. When Marg and I insisted on eating a la carte on our last visit we received a strange look. The Curry has been generally fine, so why the renewed interest? In a local Freebie Publication there was a full page advert on Page 2. Any further in and I would have missed it. It stated – We are the first place in Clydebank to serve traditional home cooked style meals. In Hector Language this means – Desi.

Arriving at 18.00 I walked in through the Bar area of the Boulevard Hotel to the door at the far right. Here lies the somewhat secreted entrance to the Restaurant. Traditional Cuisine is served in the Bar. There was nobody there, fortunately a Waiter appeared and showed me to a seat beyond the Buffet. I asked immediately about – Desi – and was assured this was available. The Menu was brought but it was identical to that which I had perused online. No sign of anything beyond the standard. Karahi Bhoona would be the choice. I asked again and was told that that they have Two Sauces, one normal and one Desi. They could cook whatever I wished Desi Style. Two Chapattis (95p) would accompany along with the customary Sparkling Water.

There was time to reacquaint myself with my surroundings. The room must sit over one hundred people. It is decidedly spacious. A Bar lies at one end of the room the Buffet at the other. There are no windows but mirrors do run the length of the far wall where I was sat.

Incoming email was checked, Ahmed my Curryspondent in Islamabad had sent in a description of he and Shkoor’s latest Curry Adventure. See the accompanying Blog report.

A different Chap turned up with a Sizzling Karahi and Chapattis. The Curry was piled high – That looks a Decent Portion – was my immediate remark. I was warned not to touch anything hot which was the Karahi and the Plate. A Large solitary Green Chilli (halved) topped the Dish. Here we go…

The Curry had to be decanted in part, normally I would eat straight from the Karahi but such was the volume of food, some had to be moved. The Masala was thick with Shredded Onion, some cooked Fresh Tomato would reveal itself shortly. I had of course asked for the Dish to be served without the Dreaded Green Mushy Vegetable which the Menu had listed as being an ingredient.  There was a definite Sweetness due to the sheer volume of Onion. At first I thought the Dish needed more seasoning but soon changed my mind. The Tender Lamb was plentiful, other Venues take note. The Chapattis were Brown-ish, Large and Delightfully Thick. No way could two be polished off. A Third of one was leftover. Proper Chapattis.

This was nothing like any Curry served in Clydebank. Clydebank Curry tends to be from the same pot regardless of venue. This Bhoona was very similar Flavour-wise  to that served in Glasgow’s Asmaan, but this was Plentiful.

The Best Curry to be served to Hector in Clydebank – was a thought that passed through my mind.

The Serving Waiter returned to remove the Debris. That was a large portion – I remarked. You’ve done well with that– he retorted.

Approaching the Bar to pay the original Waiter did the sums.

The Bill

£12.45. The Curry was around £9.00 I reckoned, the Chapattis just under £2.00, so the Sparkling Water must have been on the expensive side. I noticed taped to the bar a piece of paper stating that Soft Drinks (Soda Water included) are £2.80 a pint. Don’t even think about adding Fresh orange. So, good value Curry, Tap Water is advised. Unless one is out – to Dine.

The Aftermath

The Calling Card was left and the Website shown. I mentioned that I might come back and try an Achari Dish next time and was assured it could be served Desi-style. As I left the Serving Waiter was taking Food through to the Main Bar. So one can eat in daylight.

Now to Post the tale of a very different Karahi.

Update

The Boulevard Hotel is being turned into… something else … no more Curry.

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Glasgow – The Alishan Tandoori – A Place to Dine

Posted on May 4, 2013 by Hector

Somehow two years have lapsed since my last visit to The Alishan Tandoori (250 Battlefield Road, Glasgow, G42 9HU). Hector does not find himself this far South so often these days and so it was a definite thumbs up when Alan suggested that we re-visit. Walking in to an empty Restaurant just before 17.30 I was recognised by one of the three stalwarts who have ever-present since my first visit in the 1990s. A table was arranged for 18.30, I knew by then they would be full. With possibly fewer than a dozen tables, this venue is compact, space is at a premium yet the dining experience is always first rate.

Alan and Tracy made the Clockwork rendezvous, Marg arrived in time to decant back to the restaurant, for once she had not been triumphant at Hockey.

Alan was also recognised when we entered, for him it has been may years since his last visit. Drinks were ordered, as there was no Draught Cider Alan had to settle for a 330ml bottle at £3+. With Bier on the agenda for afterwards, Hector stuck to the usual, however at £2.80 for a pint of Soda Water, well, ouch!

The Alishan Menu is a lengthy tome. I had done my research online during the week. Instead of my normal (here) Pholan Devi the Special Bhoona Methi Gosht looked like the basis for comparison with my regular places. Alan bought into this too and upped the ante with extra Green Chillies (extra 50p). As Dry as you can make it – was my contribution.

Marg tried to work out the difference between a Balti and a Karahi. Birmingham – was our best answer. Lamb Balti then. Tracy ordered a mouthful – Special Karahi Chicken Tikka.

Starters had also been discussed and agreed upon, each couple to share. Marg and I went for the straight forward Chicken Chat, the opposition – Chilli, Garlic, Chicken and Mushroom Puri.

Chapattis at £1.80 did not look as good value as a Vegetable Paratha. We ordered one of each. Alan asked for a Garlic and Coriander Nan. There was a pause in the note-taking to verify that this was not two separate Nans. Nobody orders a Nan for one at the Alishan. No Rice.

I would love to see the kitchen at The Alishan. Being a Mainstream restaurant they must operate the classic Two Pot System. To observe the tweaks to make the plethora of variations would be interesting.

The Starters arrived in good time. The Chicken Chat was four Chicken Wings accompanied by Fresh Onion and Spiced Onion. It kept Marg and I amused whilst we observed Alan and Tracy demolish their Puri. A Curry in a Pancake – was how they described it. I feel we missed out.

Marg retained her fork after the Starter. She was offered a clean one but had become attached to this one. Alan was permitted another bottle of Cider.

The elaborate Tikka and the Balti arrived first. The Karahi was served in an iron karahi, the Balti in a standard dish. This was slightly disappointing, The Bucket was anticipated. And then there were the days of the Clay Pot for the Pholan Devi…

The Methi Gosht were also served in the standard dishes. There was now the task of setting out the Breads. The Nan was folded, else it would have occupied half of the table. The Chapatti was quartered leaving the Paratha to look resplendent. Peas were the stuffing in the Paratha rather than the usual Potato. This was an excellent accompaniment.

The Masala in the Bhoona Methi Gosht was suitably Dark and Thick. There was a visible Herb Content but the Methi Blast did not happen, no – Wow. Alan kept using the Salt cellar, indeed, the Dish needed much more Seasoning. The Lamb was sufficient in quantity and as Tender as one could hope. We reached the same verdict. – it was very much a Mainstream Curry.

Marg had much more success with her Lamb Balti. Citrus, Tangy – were her words. I observed a Masala of similar Texture to the Bhoona but clearly no Herbs added. It looked the part, pity no Bucket. As ever, there was some left for me to sample but the Hector was full! Tracy was mostly positive about the Special Karahi Chicken Tikka – Tasty, but needed more Chillies. And this was after the extra Green Chillies (extra 50p) had been added. Chicken Tikka Vindaloo may be what The Lady needs?

There was a call for two Doggy Bags, Hector the Curry Hound would be able to sample Marg’s Balti later. Mein Host advised Marg that she would receive it in a foil tray, she would have to relinquish the serving dish… and her Fork.

When Ladies are Present

There was Ice-Cream. The Alishan serves the Frozen Desserts that are mass produced. Tracy wanted Toby to complete her collection. Marg had Turkish Delight Ice-Cream, no comment. Then there was Coffee, for three. My Soda Water was now finished, time for The Bill.

The Bill

£82.60. For a Fully Licensed Restaurant and Drinks on The Bill, Starters and the excellent service, there can be no complaints about this. There is no charge for watching the Goldfish.

The Aftermath

Mein Host said goodnight to me by name. We’ll see if he remembers next time. I was not asked about the ritual photography as on my last visit, so maybe he will.

The Alishan remains a worthy venue. If I can squeeze in a couple of more visits it may well have to put on the list of Hector’s Recommended Curry Houses. I have been eating here for decades and always have a good experience.

Postscript

Lamb Balti for Breakfast

Hector was able to sample four pieces of Lamb in the Thick Masala, Absolutely Beautiful! I don’t know if the overnight marinade made a difference. The Masala had a Tomato undertone in addition to the Tang described by Marg. This was Classic Curry.

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The Khyber, One Year On…

Posted on April 30, 2013 by Hector

Unbelievably it is one year to the day since Hector’s last visit to The Khyber Restaurant (221 St Andrews Road, Glasgow, G41 1PD). Another year, another Birthday. This evening Marg and Hector were joined by Howard who arrived simultaneously, Tracey, Steve, Juliet and finally Dr. Stan who went to the wrong Restaurant. Dr. Stan was standing outside the New Karahi Palace realising that it was not The Khyber, can we have the real Dr. Stan back please? The Aliens must have finished with him by now.

Amjad has gone off to study we were told by the Owner’s Brother who was standing in after a late staff call off. The welcome was warm, we were not the only diners, a good dozen folk were fed as well as ourselves. One knows that a visit to The Khyber will not be a quick one, the food is cooked with due care, it is not a case of spooning out of The Big Pot and tweaking.

Starters had to be ordered, the Boti Kebab should be legendary by now. Marinated Lamb served the only way Tikka-style Lamb should be. Howard followed the lead as did Marg. Dr. Stan and Tracey went Seekh whilst Steve and Juliet decided a share of the Special (Mixed) Kebab would suffice.

For the Mains, the Men all went for The Khyber Special Karahi, in effect a Half Kilo of Lamb Stew on-the-bone but with one hell of a Taste Experience. Marg opted for the Chicken equivalent whilst Tracey had the alternative Grand Dish, the Dum Pukh. Juliet did not have The Special, instead Chicken Peshwari Karahi was her choice. Various Roti (£1.20), Nan Breads and three Boiled Rice would be sufficient accompaniment. Now for the wait.  Juliet and Tracey amused themselves with a Cup of Afghani Green Tea.  Not as good as the Kashmiri Tea served at Yadgar –  was Tracey’s verdict. At least it wasn’t Pink.

Mein Host was kept busy seeing to the other groups and answering the phone. Various Takeaways were dispatched. Plates appeared, cutlery appeared and finally two plates of Salad and Raita. Food soon.

The Starters came a good hour after our arrival. One has to be patient. The Boti Kebab consists of eight, yes eight, Bite-Sized pieces of Beautifully Dark Marinated Lamb. This is Seriously Dry food yet when one starts, well, how could one have  resisted? The Lamb was chewy, not suitable for a Curry in my book, though others can have it their way. It is the intensity of the Spicy Kick that makes this. If one goes to the Khyber, have this, even if it is to share. And 8 pieces? More than many places sell in a Main Course. Think of the Pretentious Outlets that give three/four pieces of Chicken Tikka as a Starter, and charge more.

The Seekh Kebab appeared to be standard, and the Special Kebab had Boti, Chicken and Seekh. An extra Seekh Kebab somehow was brought, it was eaten and it was not charged.

I managed to negotiate a gap between The Starters and The Mains. It would have been horrendous had it all come without a time to let The Starters go down. We had come to dine, not just to eat. There was also time to appreciate the Sheldon Mug.

Mein Host brought the large karahi three at a time from the kitchen. He looked rightly proud, most of us knew what was coming. Hector’s Special Lamb Karahi was passed along. Marg was shocked to discover she has been given a Half-Kilo of the Chicken version.

A Half-Kilo?

That is what they serve here, Dear, you know that…

Nobody else was put off by the mass of food. Tracey’s Dum Pukh had a decidedly green hue. It was Lamb Chops, but not the skinny ones normally served in other establishments, these were well Chunky and numbered five. I had heard Mein Host explain to two new arrivals that the difference between the Karahi and the Dum Pukh was the latter was cooked without Oil. The evidence manifested itself, the Karahi dishes had a layer of Golden Oil collecting on the base, the Dum Pukh not. Tracey raved about the first bite of Carrot, the Flavours burst through – this was not just cooked, this has been cooking for hours – she concluded. She and Howard swopped a few bits, however, Howard was was too busy to comment.

Marg knew she was beaten before she started, even when she stopped, she started again. A Boti Kebab followed by the Half-Kilo. She ate on and loved it. Juliet was tucking into the Peshwari Chicken, Onion may have featured in this Dish, again from my listening in. If so, the only Dish to do so.

Various Nan of a decent size and Roti were set before us. No Chapattis were available but the Roti were like Big Chapattis, no sign of crispiness. We had ordered four, two came, followed by a third when we realised Howard and Tracey had none. It was never touched. Three portions of Basmati Rice were ordered, more than enough for the six who were sharing.

The Chaps tucked in to the Special Lamb Karahi, no comments necessary, we knew. The Dish as written seven times before looks more like Stew than Curry. The ingredients are a big departure from the Punjabi norm. It is easier to recite what is not in it, the magic is how such diversity of Flavour is achieved. When one begins the Tender Lamb, on-the-bone, makes one concentrate. Not much in the way of Flavour emerges at first, then it makes one sit up. It’s Curry, Jim, but…

Nowhere else serves anything like this. The Bone content is significant and so completing the Dish is within the capabilities of the normal Hungry Chap. Some Mushy Vegetable or three was in there too, then there were the Large Green Chillies – Gosh! Howard, Steve and Dr. Stan concur, a Feast.

If The Khyber was located two blocks further North or South it would be much more accessible. It remains a treat for the population of Pollokshields, and Hector on his Birthday!

The Bill

£123.90. The basis of this was seven dishes ranging from £12.00 to £14.00. The Drinks Bill was huge, 65p, or thereabouts, for one can of Rubicon Mango.

The Aftermath

I showed Mein Host a photo of Hector and Amjad on my visit last year, he insisted on the tradition being maintained.

Meanwhile at the Edward G. Wylie a cask of Hawkshead NZPA was awaiting our arrival. The Friends of Hector had been warming up with 5 Hops and the party was in full swing when we arrived just after 21.00. A safe time to arrive for a Midweek-Bier.

Postscript

Three Days Later

The leftovers of the Special Chicken Karahi were reheated. Not since a former West African Resident Chef cooked Chicken have I tasted anything like this. The normal Chicken Curry is to me simply Chicken with a Sauce poured over. One could see that the Chicken had been cooked in the Masala, the Taste was Stunning!

Sadly…

This was the last visit… Location, Location, Location…

Good News!

In the summer of 2016, this venue re-opened as – The Khyber Pass Restaurant, again selling Afghan Cuisine.

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Serious Curry at The New Karahi Palace

Posted on April 27, 2013 by Hector

Four weeks after the last visit to The New Karahi Palace (51-53 Nelson Street, Glasgow, G5 8DZ) it was time to forgive them for serving Hector a less than Wonderful Curry. Shahed beamed as I walked in, Rasheed the Chef gave his customary modest acknowledgement. I told Shahed straight away that my last Curry had not impressed, tonight I needed something much better. We agreed upon Lamb Karahi served as Dry as they could.

It is after 21.00 and it is still daylight outside. I closed the door which had been wedged open, it may be the end of April however the temperature has not risen. It still feels like winter. A new Waiter was dealing with the upstairs, though I don’t think there was much activity in the Restaurant proper.

Shahed placed the customary Salad and Raita on the table. This would keep me amused, the Trusty Samsung was running dry very quickly, the back-up charger did nothing, bin it. Rasheed was working his magic, I was presented with a Karahi containing Lamb Chops and Boneless Lamb. Copious Fresh Ginger strips and Fresh Green Chillies covered the Dark, Dry Masala. This looked wonderful, would it have – The Taste?

The Kick was immense, this Curry was not for the faint of heart. Hector was hungry and the first of two Chapattis was skilfully used to cradle the Meat. Standards and Expectations are high. This was a Curry way better than that served in a Mainstream Restaurant but perhaps still did not have the – Wow – that this venue normally achieves. I should have asked for extra Fresh Methi. Served anywhere else and I would be writing a rave revue.

The Pleasure Rating was high, but….

The Bill

£8.70. Bradford Prices!

The Aftermath

The Laurieston was able to provide a charger, service. Marg was summoned, Jonathan arrived, Dr. Stan did not. Now where had we been that had us out this late on a Saturday?

 

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