Friedrichshafen – Tandoori Palace

Posted on July 29, 2013 by Hector

Thanks to the rescheduling of a flight, Hector takes the Opperchancity to visit Friedrichshafen in the extreme South West of Deutschland from where three separate Nations loom across the Bodensee. Regular Readers will know what is to come.  And no, it will not be a flight in a Zeppelin.

The choice of Curry House in Friedrichshafen is simple it is either Tandoori Palace (Schanzstrasse 15, 88045, Friedrichshafen, Baden-Württemberg) or nothing.

Having spent half of the day travelling from Bamberg, Lunch was late, so Dinner was even later, 21.30 or so. The venue was checked out earlier to confirm it was open. Tandoori Palace operates Lunchtime Specials until 16.00 which rotate daily. That could have been interesting, but not to be realised.

There would be five fellow diners which was not a bad situation. The afternoon rains had closed everything down, people had retreated to wherever they go to write up Curry Blogs or whatever. Tandoori Palace is a substantial venue, somebody has invested a considerable sum in the décor. The sort of venue Marg enjoys being taken to, a far cry from Hector’s preferred Curry-Cafés.

Fish was almost the choice, Duck could also have featured but Hector ate Ente for Lunch. So Lamm it was. I noted Karahi at the end of the Menu for pre-ordered Group Eating. Bhindi Gosht was almost the choice but then I spotted Tinda Gosht, that’s a new one (Turnip).  In addition to the expected list of ingredients was Kürbisgemüse. As a fan of Pumpkin Soup this could provide a new experience, but how to avoid being presented with just that? The waitress did not understand my request for – Not Soup.

Small Sauce – was the compromise. Inclusive Boiled Rice was confirmed. This is very much the European way and makes the price of the Main more acceptable.

In the meantime I was presented with a European Poppadom complete with Cumin Seeds. Three Dips were provided, I was warned about The Green One – Home-made and very Spicy. It was.

*

*

The Curry looked very Mushy. What was initially taken as Capsicum turned out to be the Pumpkin Variant. Khadu is something I have been cooking with for years and I chop it into cubes. This looked like the exterior of something I knew not. The presence of pips was something I had to cope with.

The Seasoning was notable, this Curry had a serious Salt content. Given yesterday’s visit to Erlangen, this is quite an observation. There was a hint of Bitterness from the Pumpkin and a Subtle Sweetness coming from somewhere, possibly the Masala or even the slightly aromatic Boiled Rice. Bitter, Sweet and Salt, a combination which gave a brand new Overall Flavour, Interesting.

Where was the Lamb?

Compared to the Lamm Karahi served in Erlangen yesterday, one had to go on Safari around the dish to capture the Meat. The Lamb content was pitiful. What was provided was fine, reasonably Tender.  I was given four or fives times as much Duck at Lunchtime in one of those Other Eateries for appreciably less Dosh.

Again, in what is typical of European Curry Houses, the quantity of Boiled Rice was sufficient to feed two, always a waste.

The Bill

€18.40. €4.90 of this was for the 0.75l of Sparkling Water. Had I been in the mood for a Chapatti these were noted at €2.40.

The Aftermath

The Calling Card was received politely.

The ten minute walk back to the accommodation revealed that Friedrichshafen is not a wild place at night.

Tomorrow it may not rain, much. Hector has something planned.

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Erlangen – The Curry House – Visit #3

Posted on July 28, 2013 by Hector

What would any sane person do before heading to a Bier Festival? Have a Curry!

Steve was amenable to a Curry-Heute Experience in Erlangen before partly retracing our steps back to Forchheim for the penultimate day of Annafest 2013. I won’t even mention the possibility of re-visiting the Bamberg Swarg. Why somebody has not opened a rival to this very poor venue one does not know. Perhaps the good People of Bamberg have been put off Curry by what is served up.

Curry House (Helmstrasse 11, 91054, Erlangen, Bayern) opens daily at 11.00. It is located little more than one hundred metres from the Bahnhof, one cannot miss it. On A Sunday lunchtime one would expect the place to be quiet, it was, though two fellow Currynaughts did have their Spice Fix.

In a decidedly Cafe-Style, one approaches the counter to make one’s selection. Hector spotted two dark and Meaty Dishes. Mein Host was keen to explain one was Lamm Curry, the other Karahi. The Lamm Karahi was Spicy!  The Lamb slots gave way to the Vegetable options and so I spotted Daal Makhani on the right of the display. A small portion of Daal Makhani please, in addition to the Lamm Karahi. The Meals are served with Boiled Rice and a token piece of Poppadom.

The Bill

€15.60. This was paid individually and in advance. The Sparkling Water was included in this price. Hector was not tempted to have a bottle of Gutmann Weizen. How many Curry Houses on the planet can boast that they sell this wonderful Bier?

I decided to play The Calling Card early. On my first visit it was stuck on the wall at the till. Last year who knows if it saw the light of day again? Mein Host today was most keen having taken us through his Dishes and Steve ordering the same as Hector. Two Chaps who know their Curry?

We chose a seat far away from the portable air conditioning unit, why? It would only be 34ºC today, much less than yesterday’s 35ºC. Loading up the Trusty Samsung I sat down beside Mein Host who was in front of this mechanical wonder. He dismissed the Bamberg Outlet, had not heard of München’s Indian Mango, but was impressed by the array of places visited.

We were called back to the counter to collect our Meals. The chaps behind the counter in open kitchen had been busy.

The Daal Makhani was thankfully served in a separate small platter. The bit of Poppadom was used to scoop this up. This was as good as any Daal Makhani as I have tasted, Earthy and Creamy. As regular readers know, this Side Dish was first experienced last year in this very Country.

Now for The Karahi

Extra fresh Tomatoes, Onion and three colours of Capsicum had been added to what we had chosen. Despite the fact that the Curry was on the same plate as the Rice, one could immediately see that this was a very large portion. The Lamb was in huge chunks but was thoroughly Tender. Having seen it earlier there is no way this Lamb had just met the Masala, this must make a serious difference to any Curry. The Masala was on the Thin side and had a dominant Flavour which took Hector back in time. Very 1960’s – 1970’s with one suspects Curry Powder to the fore. Not Curry Powder?

The fresh Tomatoes stood out as a positive addition. Steve and Hector both piled the Capsicum on the side. The Rice was used to soak up the Masala, no way could it ever be finished, on a Sunday at 13.15? I had warned Steve about the Salt content, it has been on the limits of the tolerable on my two previous visits. Today Salt was not an issue, the Curry had been well seasoned as one always hopes for.

Steve was not taken with the Daal, his first encounter. He remarked on the size of the Lamb Chunks positively but found there to be too many added Vegetables, especially the Peppers. Overall a Reasonable Curry.

Mein host was leaving, before doing so he checked up on us.

Not too Spicy?

Impossible – was the reply. I must stop this, one day…

He promised to study the Curry-Heute website further.

One is not claiming that what is served at the Erlangen Curry House is in any way outstanding. It is good, honest Curry cooked in the Traditional way.  In Deutschland one cannot always assume that this will be the case.

More photos were taken of the surroundings. The assistant Chef was keen to tell me that his elder was the Main Chef, cue another photo.

Hopefully I shall return in October.

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Indian Mango, München #2

Posted on July 25, 2013 by Hector

Hector and Steve had been to three Kellers by the time it agreed that the second Curry-Heute was due. We had paced ourselves well, the Healthy Lunch had helped too. The S Bahn took us the few stops from the stowed Augustiner Keller to Isartor and the Indian Mango (Zweibrückenstrasse 15, 80331, München). The Restaurant was much quieter than at Lunchtime. Arriving forty five minutes before closing time we were given the warmest of Welcomes. The Waitress, Anzina, now knew us, and we her. Mr Kunjappu chatted away whilst Steve studied the Menu. He took advice from the Maestro himself as to what would be a complement to the Chettinad. Bindi Gosht it was then. Glasgow and Bradford came up in the conversation.

It’s Mick Jagger’s Birthday today, said Jolly. Is he not from Bradford?

I thought he was from London.

A newspaper was brought over, – Ah Dartford. Steve, a not untalented Musician himself was keen to ask Jolly about his Music. I played on It’s only Rock’n’Roll, but… He spoke about Keith Richards in the highest of terms. Unfortunately Jolly had to leave us in the middle of our Culinary Extravaganza, his Wife had arrived to take him home. So it goes.

Oh, You’re Scottish!

An Austrian Couple were saying their Goodbyes, the last diners apart from ourselves. Suddenly they were over talking to us, well the Mature Lady was in particular.

My Daughter studied in England but went to Scotland and found everyone so friendly, and she could understand them.

So where is she now? I asked.

The Punchline to this story cannot be printed – on application only.

Anzina, the Waitress first met this afternoon, brought the Curry, she was beaming. Respect for two Curry Enthusiasts returning as promised? By now we had made a new friend. She is not The Daughter but a Languages Student from Mauritius. This Lady will go far.

So when will Miss Kunjappu contact Hector?

The Lamm Chettinad was markedly different from the Fish. Steve and I agreed on the simple fact that Fish adds Flavour to a Dish, Lamb takes the Flavour from the Masala. The Lamb was suitably Tender and again in sufficient quantity.

 The Onions were Caramelised giving a much Sweeter overall Flavour to the Dish. Once again The Kick was appreciable and the Gritty Texture to the fore. The same, but different. The Fish has the edge over the Lamb, IMHO.

Steve’s Bindi Gosht had significantly more Masala than the Chettinad but was in no way Soupy. I can’t even describe this. Was Steve’s opening remark. The Okra, the Vegetables, the Taste, Delicious, Spicy – as he ate heartily. That was just Perfect, Fine, a Fair Old Kick.

Another impressive Indian Mango Curry.

The Bill

€26.90. This is less than at Lunchtime, The Drinks were On the House.

The Aftermath

Anzina cleared the table apart from the remaining Sparkling Water and the Helles. Chef Batra came and sat with us. Anzina brought the Schnapps. We settled down to discuss my favourite topic – Curry. We discussed the Ingredients that go to make a Curry Special. Tamarind, Methi and of course Karela. I described how I first encountered Karela at the New Karahi Palace and assumed it was a spelling variation, not then knowing about The Bitter Vegetable.

Batra was keen to point out his contribution in what makes the Chettinad Dishes stand out. Proud of his creations, he brought out the photos of his previous places of employment. I never did establish what brought him to Deutschland. He was also keen to mention his Brother who has cooked for Tony Blair. Hopefully Batra will stay at Mango for the foreseeable. Anzina has promised to be still working at Indian Mango when I return in October. We shall see.

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Indian Mango, München #1 – The Couples Trip

Posted on July 25, 2013 by Hector

One used to come to München for the Bier, Since Steve discovered the Indian Mango some five years ago it is very much Curry and Bier. Steve and Hector arrived late last evening, Two of Eight in The Couples’ Trip. Somehow there was no time to eat, so regular readers will know what is coming.

There was a Swift Half at the Hofbräukeller located across the Isar and then back towards Isartor and the Indian Mango (Zweibrückenstrasse 15, 80331, München). It is the Indian Mango that partly inspired Hector to have a German word in the Blog name. Finally, there was Wonderful Curry to be found in Deutschland.

Germany is having a summer this year, last year they missed out. The windows had been pushed back to permit people to sit in or out. We chose in, the healthy option. The Young Waiter recognised Hector as he entered, not bad given that the last visit was in November. Chef Batra was on duty behind the Counter in the Open Kitchen, he was busy, engrossed. The Lunchtime Menu was dismissed though the majority of the customers had taken the offer. One can tell, the Curry arrives on the plate, Half Curry, Half Rice. The Lesser Curry was also Swimming in Masala. Business was booming. Fisch Chettinad is not on the Main Menu, it was first experienced from the Specials Board which was not visible today. I asked – No Problem. Steve went for the Lamm Chettinad which is on the Menu, and a Nan. Boiled Rice is inclusive.

Half of the Sparkling Water had gone by the time the aroma of Fish filled the Restaurant. We sat right beside the Cooking Area, Hot Work for the Chef. One of us had ordered Bier. It was possibly now warmer inside than out. Mr. Jolly Kunjappu, owner of the Indian Mango, and Famous Percussionist, Philosopher, and Lecturer for Price Waterhouse Cooper, was on the premises. He drifted in and out, no recognition, yet.

When did Steve last look at Curry-Heute?

The Plates were presented which intrigued Steve. He was used to his Curry being brought on the Plate. When did they introduce this? Steve decided to consult a well-known Curry-Website to establish when the more traditional style of bringing Curry and Rice began.

Two Bowls of Boiled Rice accompanied two Bowls of the Driest Curry Hector has seen in months. Both looked Stunning, the Quantity Daunting, even for a Hungry Hector. The Aroma from the Fisch Chettinad was Powerful. The presence of Fish was most apparent. The Dark Red Chillies that Hector associates with South Indian Curry gave off a Smoky Flavour. The Gritty Texture that is the Signature of this Dish came from the Herbs, possibly Coriander Stalks and Chopped Green Chillis. The Masala, what there was of it was packed with Flavour. Even the Fresh Tomatoes had been given a New Dimension.

The Fish itself was Delightful, cooked to perfection. Rick Stein has never been here, I bet. The Kick was immense, the Seasoning bang on. The Complexity of the Flavours truly Magnificent. The Top Palate and the Lips were in Full Pleasure Mode. It was a Hot Day, one can imagine the Side Effects, a Dab of the Forehead.

Eating this Curry is an Absolute Joy, one of the Best Curry Experiences there is.

Meanwhile across the table, Steve was making many positive noises. His Lamb equivalent was also very Dry and Dark. He described his Curry as – Intense. Steve was trying to work out if he had ever eaten better here, in the end he declared that –  this Lamm Chettinad was the best I have ever eaten at (Indian) Mango. By this time Hector knew what his Second Curry of the day would be. There was always going to be a Second Curry-Heute.

Chef Batra came out to ask if the Chettinad were up to standard. He had spotted me after-all. Congratulations were offered, he knows how good this Dish is.

Our Waiter had disappeared momentarily so I asked the New Waitress for The Bill.

The Bill

€36.15. The Chettinad Dishes are the most expensive on the Menu. For once, the Fish was slightly cheaper.  Still the Prices are within Acceptable Parameters.

The Aftermath

I gave the Waitress the Calling Card and asked her to give it to The Boss. Curry-Heute – she said. Herr Kunjappu was by now seated at the rear of the Restaurant engrossed in conversation. He came across immediately. My Daughter reads your Website and tells me everything. Was the Waitress his Daughter, possibly, but we didn’t interrupt the flow of conversation. I introduced Steve and related how he had spent a Month in München and ended up eating here every day. The Fisch Chettinad was discussed – Nearly my Mother’s Recipe – was his new admission. Jolly is well aware of just how good his Curry is compared to the other Indian Restaurants in München, for the record I have tried four others. With time in München always limited, there is no point messing about, simply head here. (Except over the New Year period)

We are coming back tonight, I need to have the Lamm Chettinad.

I shall be here, we shall drink Schnapps.

End of Part 1

 

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Cafe Salma, The Last Supper – Farewell to Hassan

Posted on July 22, 2013 by Hector

So Long, and Thanks for The Machi

John emailed late last week to inform me he had heard that Hassan was moving back to Morocco. Angus emailed last evening to give the definitive report that Café Salma (523 Sauchiehall St, G3 7PQ) would cease operation on Thursday, this very week. Lunchtime today is the only time I could fit in a Final Curry at Café Salma.

Marg and Hector had their first Café Salma Experience on April 8, 2010. This would become the very first Curry-Heute Blog entry for Glasgow. The welcome was Warm, the Food Excellent, today would mark the 36th Curry-Heute at Café Salma.

It was more in hope than expectation that I found Hassan and his Dear Lady on duty this lunchtime.

I approached the Counter where Hassan was standing.

How are You? asked Hassan. I raised a Handkerchief to my right eye and made an Exaggerated Dab. – Is it true?

A Couple sitting in the window seat called across – We are here for the same reason.

Describing my schedule for the rest of the week, I explained that this visit was the only time I could make The Last.

The Last Supper – exclaimed Hassan as he took the order.

I have been trying to visit Café Salma and  have the wonderful Ravi Machi for weeks, sadly it was not to be.

The Fish comes in a Box, I wasn’t ordering a new Box for the Last Days – said Hassan. And so the Signature Dish it was The Lamb Lahori Karahi, Medium, with a Kick. The Excellent Vegetable Rice would accompany.

Marg has had the Kofta Bhuna here before and so this, and a Chapatti, was her order.

We munched on the Complementary Poppadoms, Spiced Onion and Dips whilst we waited.

And so Hassan brought the Curry for the Last Time.

Today there will be no Review of the Food. We were here to say – Au Revoir.

As we finished Hassan asked if we wished Dessert. He then described to a Chap waiting at the Counter how over the last few years Dr. Stan and I have ordered a Kofta Palak (to share) as a Dessert. If one has room for Dessert, then have more Curry! has been Hector’s Philosophy for long enough.

Hassan is moving back to Casablanca, his plan is to open a Guest House and Restaurant in Marrakesh. He will strip the building of many of its Fittings and take the better machines to Morocco. He explained that he had found No Buyer. You are the Business – has been the attitude of the Prospective Buyer. If you go, The Business Goes.                  True.

Hassan and his Excellent range of Curry Dishes will be greatly missed.

Maybe, one day in Marrakesh.

So long, and thanks for The Machi.

The Bill

£25.00. Good value to the very end.

The Aftermath

A Future King was born on this very day.

Meanwhile, Katie was labouring late afternoon at The Staggs (Musselburgh) pouring Green Devil for Robin and Hector.

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The Bradford Curry Blogger joins Hector (Curry-Heute) at The Village, Glasgow

Posted on July 21, 2013 by Hector

John, The Bradford Curry Blogger and his Family have been up in Glasgow this week. John and Hector have dined three times in Bradford with Curry enjoyed at the Sheesh Mahal (twice) and The International. Today was our first outing in Hector’s Domain. It was John who suggested The Village ‘Curry House’ (129 Nelson Street, Tradeston, Glasgow G5 8BA) my second visit in five days. Just like The Old Days…

The Rendezvous was at 13.00. John, Lynda, Izzy, Ben and Juanita were already seated as Hector walked in as punctually as ever. The Bradford Crowd had been perusing the Lunchtime Menu, this was not for John or Hector. The Main Menu was requested, no problem. No we have choice.

Ben and Juanita, although now resident in Glasgow, had not been the recently refurbished Village. They could not fail to be impressed. It may have taken two years to construct, however The Village must be Glasgow’s Premier Curry House for Ambience. Two other tables were already occupied, a few more groups would soon arrive for Sunday Lunch. The Food ain’t too shabby either.

It was Ben who asked about The Buffet. He had spotted the serving dishes on display along the counter. I explained it was for the period of Ramadan (now) only. I also related that I was told they rotated the main dishes. Glancing behind I noticed the three Main Dishes that impressed me on Wednesday had been replaced by more interesting and contemporary dishes – Aloo Keema Mutter, Daal Mash and Bindhi Piyaz. One suspects the Buffet Fee would be worth it alone for The Village Potato, Mince and Peas Curry – as much as you can eat.

A Waiter I had never met before looked after us well. Sunday Lunch is not my usual time to eat in Glasgow. A Mixed Pakora and a Vegetable Pakora were ordered as Starters. Something with Chicken was ordered for Izzy too. She has yet to find Spice to be an acceptable sensation on her young palate. Hector kept his Appetite intact. Those who ate The Starers appreciated them. The Vegetable Pakora was three large pieces. I am to sure if this was due to Juanita and/or Ben choosing from the Lunchtime Menu.

Mr. Baig was passing the table and so I introduced him to my Bradford Counterpart. He was quite amused that we should be dining together. He should be appreciate that The Village was selected as our first joint Glasgow Venue.

The Mains

Ben ordered a Lamb Curry with Roti and Juanita the Vegetable Curry with Rice. At least one of these dishes was from the Lunch Menu. More Kiddies Food was ordered for Izzy. I had suggested that somebody should try The Village Desi Korma, the Dish that held Hector in raptures for years. Lynda was up for this, with Chapattis (95p) to accompany. There was no remark about having to pay for Chapattis. (Not The Bradford Way) John had studied The Menu before his arrival and was intent on having the Peshwari Lamb Chops with a Garlic Nan to accompany. I was almost tempted myself to join him but went Mid-Menu and found the Achari Gosht with an Aloo Paratha. Happy Memories of Tunisia and the Calcutta Restaurant Indien at Carthage must have been in the subconscious. I made a point of asking for it to be served Desi-style as I have been instructed to do for any dish I order at The Village. I was then offered Lamb on-the-bone, even better. An Efficient Waiter, in tune with his customers.

It was an honour that Mr. Baig joined our Waiter in bringing out the Main Courses and Breads. He returned mid-way through our meal to make the customary enquiry.

So, Hector, how is the food?

He assured us that they do their best. Hector is well aware of just how good their best can be.

The Achari Gosht was Stunning. It is quite some time since I have ordered this Dish at The Village, I could trawl back to see if I ever have. The Lamb was incredibly Tender and fell of the Bone. The Masala was in the Classic Village Style, a Viscous Texture with a decent Kick. Every so often I encountered some Lime Pickle, the Tangy Blast was extraordinary. I can count on one hand the number of times I have finished a Village Aloo Paratha, today was one such day. The size was substantial, I had the appetite just right, nothing to excess, eat all that is set before me, honourable. Later I the day I could contemplate a Half-Kilo if this. I must recommend this Dish, a New Classic Village Curry?

At the far end of the table Ben and Juanita were enjoying what hey ordered. Ben first commented on the quality of his Roti. I hadn’t even seen it. The Tenderness of the Lamb impressed. Juanita remarked on the Chunkiness of the Vegetables – Very Spicy.

Lynda was glad to have taken the given advice. Her Korma was noting like a Korma served anywhere else. Excellent, good for a change. She enjoyed the Tangy, Soft Lamb and would definitely have this dish again.

Today The Village Desi Korma was served in its Darker Form.  This Dish does vary from Chef to Chef.  When on form it is outstanding.  Hector was showing restraint and cannot comment on the overall flavour but the mention of Tangy suggests the usual Citrus was there.

The Bradford Maestro

John thoroughly enjoyed his Peshwari Chops. I had asked how many constituted A Portion. Four it appears. Now we both know that this is far short of what one receives at The International in his home town. It was also the most expensive dish from the standard portions. John stated that – it was good to have something different… Zingy and Fiery, Chunky Chops. The quality of the Meat was appreciated, its freshness and the cooking – Soft, with Crispy Edges.

This has the makings of another New Classic Village Dish, ordered by the Half-Kilo.

The Bill

£62.60. Five adults had eaten Main Courses, Starters were part of the order, not excessive.

The Aftermath

Ben, resident in Glasgow for some thirteen years, and Hector discussed the poverty of Outstanding Curry Houses in Glasgow until the dawn of Mother India. It is a pity that he is reluctant to travel too far across the River Clyde. Maybe he is not into Curry as much as his Brother.

John and Hector will hopefully dine together again in Bradford at the end of September.

 

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Glasgow – Yadgar Kebab House – A Yadgar Celebration – #50 Blog Entry!

Posted on July 19, 2013 by Hector

And then there were three, a Fishy Tale

To mark the occasion of the Fiftieth Blog Entry on Curry-Heute for Yadgar Kebab House (148 Calder St., Govanhill, G42 7QP), and the first venue to achieve this, there had to be a Special Curry.

This is also the perfect time to show appreciation for the excellent food and personal service that Mr Anwar Sr, Shkoor, Naveed, Ahmed and the Chefs – Mr Shah and Mr, Arshad, have served up in the three years I have been visiting these premises. 

Yadgar may have to close temporarily in the near future as the building is redeveloped.  Perhaps the interior may be further enhanced?

Communication Breakdown

Arriving a few minutes after the scheduled 18.00 booking, the first thing Hector had to do was apologise to Shkoor that we would only be three diners, food had been ordered for four.  The Phantom Fourth Diner was actually present. Eh?

Dr. Rick and Dr. Stan are now old hands at Being Fed at Yadgar. Hector had a cunning plan. It took a week to arrange but a Machi Karahi had never been considered. Perhaps this was brought on by the plethora of Lamb consumed in Tunisia in the last fortnight. Shkoor had assured Hector that he would personally oversee the sourcing of the Fish. We are used to the excellent Scottish Cod, served in foil that we have as a Starter, this would surely be something truly different. With Fish as The Main, we would need Meat to start. Hector has never had a Chapli Kebab at Yadgar, tonight would be the night.

Having taken our seats, Ahmed was straight over with a plate of ice. Ice? Yes, Dear Reader, it is that warm in Glasgow. The jug of water was dispatched and the Rubicon Mango further chilled. Shkoor took the remaining order himself. We would each have a Chapli, Hector would have the Vegetable Rice and the two Doctors would stick with the usual Chapattis.

The Complimentary Poppadoms, Spiced Onion and Dips were divvied up. Three Chapli Kebabs arrived in good time. This may be a Chicken-based Starter, however, the Herb content was sufficient to make a tasty overall experience.

Machi (Fish) Karahi

Three Chaps were aghast when Shkoor brought the largest karahi ever brought to a table. The photograph should surely capture the moment. A solo diner came over to witness The Event.  I bet he comes back.

There was a mass of Cod sitting in the classic Yadgar Masala. I took half of the Vegetable Rice and passed on the rest. The Chaps took some and then there was the Ritual Dip of The Chapatti whilst Hector wielded a Fork, here we go.

The taste of Fish in a Curry should always be powerful. The Masala matched it perfectly. This was a combination that Hector should have enquired about long ago. The Vegetable Rice also did its bit to add to the overall pleasure. The varied Textures of the Vegetables and their individual Flavours, especially the slight sweetness from the Carrots had the Hector going. Another First Class Curry Moment.

Shkoor threatened not to let us leave the building until we had finished. I boldly predicted we would manage. This quantity of Lamb would have beaten us, Fish is much lighter, but even Dr. Stan remarked on the fact he was filling up. Dr. Rick too was probably considering the asymptotes of his intake. His verdict went along the following – Swimming in a well mixed Masala accentuated by the Fresh Ginger, Onion and Coriander. The Tender Fish left you eating to get The Taste, ignoring the fact that your stomach wanted to stop ages ago.

Dr. Stan described his Cod Steaks Curry – Chunky bits of Cod in a Full, Rich, Spicy Sauce.

How is it?  – asked Shkoor on another visit to check on our progress.

Fit enough to mark The Occasion – was Hector’s reply.

Mr. Arshad, the Chef popped out from the kitchen. I caught his eye and verified that this Karahi was his creation. I invited him over to be photographed.

Shkoor had also suggested a Cake to mark the occasion. Who could have eaten it? The offer was appreciated but declined.

We come for The Curry!

The Bill

We had ordered for four, we paid for four. Regular Readers will know what we paid.

The Aftermath

Three beds would have been appreciated at this point. We gathered ourselves and gave our thanks as we left. And so to the City Centre with the Sun still blazing.

Glasgow is having a Summer.

Posted in Yadgar Kebab House | 2 Comments

Ramadan Buffet @ The Village

Posted on July 17, 2013 by Hector

 A Buffet at The Village (129 Nelson Street, Tradeston, Glasgow G5 8BA)?

This had to be investigated. With Ramadan now in its second week, this was an enticement to encourage The Faithful to eat out – Late!

A phone-call mid afternoon verified that the Buffet would be set up between 21.00 and 21.30. Jonathan would be Hector’s Co-Diner this evening. We arrived just on 21.30. Andrew, Mein Host, gave us a table as close to The Action as possible. As they were still setting up, Poppadoms and the Spiciest of Onion Chutneys was provided.

Andrew took us through The Starters that would be presented – Fish Pakora, Vegetable Pakora, Chicken Chat and Chapli Kebab would be the Stand-outs. Chicken, Lamb and Vegetable Curry would feature in the Mains plus Daal Makhani. I related my first encounters of this wonderful creation in Berlin and Ceske Budejovice last year. A Village Buffet would surely be significantly better than anything presented in a Mainstream Glasgow Curry House. Their Standard Curry Dishes would be expected to pack more Flavour.

There was a bit of a Scramble to reveal that the Starers were ready. Interestingly, the Pre-Starters caused a Bottleneck, Hector took more of the Spiced Onion and then a Single Sample of each of the Solids. A great variety of Tastes and Textures.

We have all done it – Overloaded on Starters. Now given that everything had just put freshly laid out the array was tempting, but sense prevailed. Andrew and Hector exchanged a comment.

I’m not falling into The Trap.

You’re meant to! – replied Andrew.

Hector was here for The Curry

The Temptation remained strong, everything on the plate was served to perfection. Time for The Mains.

This very day I caught up with Rick Stein’s India episode which featured Chicken Pilao as opposed to Biryani. Whatever the difference, if there really is one, Hector helped himself to some of the Rice and the accompanying Chicken. Lamb Curry followed plus an Unlabelled Offering which was again Chicken. A Ladle-full of Daal Makhani completed Visit #1 along with some very fresh looking Naan.

The Chicken did little impress the Palate of Hector, it rarely does and is why I tend not to go there. The Lamb was on-the-bone, way better. The Daal did not have the Kick I was anticipating but had the Dry, Earthy Taste that I have come to seek in recent times.

There was still a couple of Dishes that had to be explored. With a clean plate I took smaller samples of the Keema Karahi and the Sabsi, the Vegetable offering, plus a little more Daal. Now this is where The Village Curry Experience came to the fore. The Keema was seriously Dry. The Seasoning was exactly on target. That The Chef had included some Capsicum was not a problem, easily picked out, but then I decided to break the habit of a lifetime. The intensity of the Flavours from the Keema was almost overwhelming. Jonathan concluded that (Lamb) Mince absorbs better than any other Meat. The (Vegetable) Sabsi was also Spot-on. Again the Seasoning was such that the full Flavours emerged. This was Aloo and Gobi based, most enjoyable. With the remaining Daal and Naan, this second plate was the more satisfying.

The final engagement with Andrew revealed that they change the Mains each night. We had to congratulate The Village on their fine array of Buffet Dishes. Not the Bog-Standard. But we must complain – Where’s the Chicken Korma?

What train are you getting back from Staveley on Saturday evening? asked Jonathan. A return visit?

Desserts?

Kheer, Gajjat Halva and Dates were on offer to those with a Sweet Tooth and an Appetite. If I had room for Dessert, I would have had more Karahi and Sabsi.

The Bill

£22.80. You have maid a Profit tonight – said The Chap on The Till.

Profit? I asked.

You have had Starters and Mains for well below what you would normally have to pay.

Starters? Us? They’ll be accusing Hector of eating Chicken Curry and Capsicum next.

In a more realistic mode, I did admit that the normal Half-kilo of Karahi would have cost appreciably more than the modest fee charged this evening.

The Aftermath

The Village Waiter who is a regular reader of this Blog, and whose name I should remember, was now more behind the scenes this evening. Promotion – he informed me. And well deserved too.

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Hector is Home – Yadgar!

Posted on July 15, 2013 by Hector

 Behind the Scaffolding lies a Curry House – Yadgar!

Thankfully The Yadgar Kebab House (148 Calder St., Govanhill, G42 7QP) remains open for business despite the Redevelopment in the Tenement Block in which it is sited. Naveed suggested a Starter when I entered. This was declined. Despite not having eaten for some 28 Hours, somewhere over France at 30,000ft, Hector anticipated a Welcome Home Feast.

Mr. Anwar Sr. greeted me as I took my seat. Naveed brought out the customary Complementary Poppadoms, Salad and Dips. More Salad. I have seen a lot of Salad I the last two weeks, but not served with Pickles Chilli Peppers. The pre-ordered Karahi was no doubt in its final stages of preparation.

Officially, Goshat Karahi is sold by The Portion or The Kilo. The Hector Portion is evidently somewhere in between. With sufficient Masala to be considered Curry, the Large pieces of Lamb on-the-bone are always something to Savour, well worth the Photograph. The Vegetable Rice portion is also on the Large Side, but wait, what’s this?

Somehow, pieces of the Dreaded Green Mushy Vegetable had been mixed in to the Rice along with the Potato, Onion, Mushroom and Peas. At least they weren’t in the Karahi.

Chef #3

Mr Arshad was not on duty this afternoon. Another Chap was responsible for the Creativeness of the Goshat Karahi. Whilst still very much possessing the unique Character of the Yadgar Goshat Karahi it did not have the extra – Wow – Factor that was served up by The Maestro on the previous visit. When the Bar is set That High one cannot expect Curry of Olympic Gold Medal standards to be served every time. However, Yadgar Curry will always get a Medal Winning Place.

Capsicum

Shkoor entered whilst I was approaching the second half of The Massive Feed. A Brief account of the Tunisian Curry scene was described. He then noticed the presence of Capsicum on my plate.

What Have They Done?

This was put down to the fact that in recent times I have been ordering Chapattis as the Standard Accompaniment. However, when Vegetable Rice with this quantity of Vegetable is served, it cannot be ignored forever.

The Bill

£13.00. A Great Feed at a Great Price.

The Aftermath

Fish Karahi was discussed. Shkoor has assured me he will personally source some suitable Fish. Our Next Visit?

Our Next Visit

The Yadgar Kebab House will be the first Curry Venue to attain 50 Reviews on Curry-Heute!

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Calcutta Restaurant Indien – Carthage – Outstanding Curry!

Posted on July 9, 2013 by Hector

After The Ribat at Monastir, today’s visit to Carthage was always going to be one of the highlights of our two weeks in Tunisia, It is Written. That a Curry-Heute Experience was scheduled potentially could give it The Edge. Having paid homage to the PFJ at the Roman Theatre, Carthage, and given a first class welcome at the Hilltop Restaurant – Les Bon Vieux Temps – in Sidi Bou Said where we were Ice Creamed and Watered, it was then time for Curry. Or so we hoped.

A Taxi dropped us in the Complex that is The Golden Tulip Hotel, it costs nothing to look at their website, but the room rates are outwith our bracket.

The attraction was the Calcutta Restaurant Indien (Golden Tulip Hotel, Avenue de la Promenade, La Marsa, Carthage, Tunisia). Not much is written about Curry in Tunisia but those who have bothered have all had positive things to say about this venue. Standards and Expectations vary, this would most likely be the last chance to find Quality Curry on this Trip.

Arriving at 16.00, the Restaurant was not yet open. The Concierge in The Hotel advised us that it would open at 19.00. We would have to wait. We did. How does one amuse oneself in a Quality Hotel Complex for three hours?

We entered The Calcutta at 19.10, and were not the first customers. A Charming Waitress, Ms Adb Kareem,  asked if we wished a Non-Smoking Table, a Good Start.

 The Menu was quite Extensive, Hector narrowed the Choices down to Three – Achari Goasht, Mutton Masala or Goasht Palak. I would take advice. Marg was immediately attracted to the Murg Makhani – Butter Chicken. This could not possibly disappoint as her Meal last evening at Dum Pukht, Marg was back in Familiar Territory. Marg also decided that a Glass of Rose Wine was called for. I would stick to my usual Sparkling Water, they must have it. We would share a Pilao Rice which would contain some Interesting Vegetables.

It was established that the Palak contained Spinach as the only Herbal Additive – Not a challenge – I thought. The Mutton would be Masala-rich, and so Achari Gosht it would be. It was recorded that this should be served – Spicy, and as Dry as the Chef could manage.

I asked The Waitress about the size of the Nans and – Paranthas -, as they called them. She gestured a Modest Size, Marg ordered a Garlic Nan, Hector went slightly overboard and ordered an Aloo Paratha and a Keema Paratha. At a standard 1.5TND (60p) for all Breads, this took the sting out of the £12.00 for a Main Course.  An Honourbale Price.

The Solitary Glass of Rose Wine and a Large Bottle of Sparkling Water were secured.

No Nibbles were brought

We missed the delivery of the first Batch of Curry to the smokers ante-room. Marg observed that she could see into the Kitchen through the Glass Wall behind me, a quick photo was captured. The Under-Chef was busy rolling out the Dough for the Breads and nurturing the Tandoor. Meanwhile in the far corner the Chap who was obviously the Chef, judging by his Differentiated Apparel, was busy with his Pots.

The Two Portions of Curry were sat on a shared Plate. The Karahi did not look massive but would prove to be deceptive, they had Depth and hence Volume.

The Pilao Rice would be a perfect quantity for sharing and featured Peas, Green Beans and Carrots. The arrival of Marg’s Garlic Nan meant she could start. Hector waited for the arrival of the Parathas. They shared a Basket. Ritual Photos completed, Time to Eat!

Savour The Moment

The Achari Gosht impressed visually. It was a Dark Brown with the Richest of Thick Masala, exactly how Hector desires his Curry. The Lamb appeared to have the Scorch Marks associated with having met a Tandoori Oven, queue the feeling of disappointment, but wait… The Lamb was Perfect. It was definitely Quality Meat and if it had been slightly – Tikka-ed – then it matched the standard set by SWAGAT in Crawley. The first Dip of the Aloo Paratha into the Masala revealed Spice and an amazing Blast of Flavour. This was impressive. The Combination of Vegetable Rice, Quality Lamb and an amazing Masala already had Hector convinced that this would be a Memorable Curry.

Meanwhile across The Table

At times Marg will have the same as Hector. Her orders tend towards the Antithesis of what Hector desires, today was a classic example. Marg had Dipped my Curry and instantly remarked on its Dry, Earthy Flavours. You will like this! But too Spicy for me.

The Murg Makhani was the Soup-like Curry I fear being served. Rich in Colourings, Yoghurt and who knows what, it sat there with the pieces of Chicken Tikka Cloaked in Masala. One piece of Chicken was described as – Gristly – the rest was Fine. Plenty of Sauce, Creamy, Sweet. I enjoyed it as a contrast to last night’s Biryani. (@Dum Pukht) The Garlic Nan was Soft, a perfect Size for me. It is what I ordered, it was Butter Chicken!

The Waitress approached the table and asked if the Food – Was Good?

No! Was my instant reply. She was taken aback. It’s Wonderful! – was my follow up. Relief.

I was on to my second Paratha, the Keema. As it split naturally, I could see the decent layer of Lamb Mince inside. By now I had spooned all of the Substantial Quantity of Lamb on to my plate. The bottom of the Masala was dipped in the Karahi – Wow! The Strength and Tanginess of the Pickle came to the fore. The overall Earthy Flavour is the very one I have been trying to perfect in my own cooking of late. I suspect Tamarind had to be in there too. This Curry had everything.

Others have written that the Curry served at the Calcutta is the Best in Tunisia. I cannot say, but after three Tunisian Curry Experiences, this is by far My Best.

We were well looked after too. The Bottle of Sparkling Water was placed in an Ice Bucket and our Glasses topped up as required. The Head Waiter also presented himself. When our Charming Waitress came to take away the very Clean and Empty Plates I offered her the Calling Card and asked if I could meet The Chef. Not a problem. Moments later he came out, beaming.

Now Students of Curry-Heute will have observed that Hector, tends to show little emotion when the Ritual Photos are taken. Behold The Hector in a Joyous Moment! The Chef, Mr. Raturi Subhash and Hector exchanged Cards. I asked if he had trained in Glasgow, Bradford or Birmingham? He asked me how I thought he would – do – in these places. This Man can Cook! The Maitre D’ had to be in on the Photo Shoot too, sadly The Waitress was too busy serving the other Customers. The Restaurant was slowly filling up.

There’s More

Marg reminded me that we had agreed to have Dessert. The Gajjat Ka Halwa, or its equivalent, was presented to Hector at Yadgar quite recently. The same Dessert I had brought Marg back from my last Bradford Trip. She had not been that impressed. This Halwa was served Warm. It was also covered in a layer of Coconut which was the first thing I tasted, before the Carrot kicked in. (Coconut, Dear Ahmed!) Marg loved this.

Why did I not have this Warm before?

The Bill

89.500TND = £36.00. This included a Glass of Wine £4.00 and Dessert. Given that this Restaurant is located in the Golden Tulip Complex, no complaints about the Price. For the Quality of this Food I would happily have paid more.

The Aftermath

Having spent about £4.00 max on the TGM and two taxis to get here, a Taxi straight back to Tunis was called for. £8.00 well spent.

I have no hesitation in adding The Calcutta Restaurant Indien to my list of Recommended Curry Houses.

The Rose Wine?

Very Nice! – said Marg.

(Let’s hope this is the first and last time this comment appears in Curry-Heute.)

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