Dum Pukht – Tunis, Another Tunisian Curry Experience

Posted on July 8, 2013 by Hector

Hector’s First Curry in a Week, and his First since Andy Murray Won Wimbledon

Dum Pukht (3 Avenue du Boulevard,1053, Le Berges du Lac, Tunis) is the only stand-alone Curry house Hector has unearthed in all of Tunisia. Last week’s Phenicien was a Tunisian Restaurant selling Indian Food. Dum Pukht was to be the venue for our first evening meal in Tunis.

Les Berges du Lac is a new development with Hotels, Restaurants and Bowling prominent. Their cultural choices, not mine. I was just happy not to go more than a week without Curry in some form.

Dum Pukht, or cooking in a slow oven, is a term Hector first encountered in Scotland’s first Afghanistan Restaurant – The Khyber. This is an alternative to their Excellent Karahi which is unlike anything else served in Scotland. If this was to be the style of cooking in this particular Tunisian Restaurant, we could be in for a Treat.

In the gloom of dusk, Marg and Hector hailed a taxi in Avenue Habib Bourghiba, just outside our impressive Hotel, The Tiba. I had copied the Goggle Map of my best found location for Dum Pukht to the Trusty Samsung. That the above address does not match the name given to the Main Boulevard through Berges du Lac did not help. That the Dum Pukht Website says nothing did not help either. By the time this article is written, I would think that the number of words on T’Internet about this venue will be more than doubled.

Passing the main roundabout we pulled in some 200m north. We were right outside Dum Pukht. For the second time today Marg was impressed with Hector’s Navigation Skills (I had found The Tiba without looking at a Map today).

The restaurant has all the hallmarks of being exactly what was required. Mein Host greeted us and passed us to a young chap who showed us upstairs. Upstairs was somehow on three levels, this was a large Restaurant and we were the only people upstairs. Three more soon joined and I heard – Fumeur – mentioned. There were no ashtrays on any table near us and so when somebody did the nasty deed, they were relocated. Fine.

The menu had the classic Curry names with descriptions in French and English. 

Beef Punjabi or Mutton Karahi would be Hector’s choice. The centrefold had photos of various dishes, some served in Clay Pots. This enticed Marg to order a Keema Biryani. Marg does not read Curry-Heute. A Pilau Rice and a Coriander Nan would be Hector’s Accompaniments.

Mein Host advised me that the Mutton Karahi would be the better choice. I asked for it to be – Hot and Dry. He responded with – Not a lot of Sauce.  Marg asked for Medium.

The Sparkling Water would be our Liquid Refreshment, the first venue in Tunis that we had found stocking it.

There was time to take in the décor before a small plate of Nibbles was brought to us by another waiter. What bore more resemblance to Matzo than Bread was the base to scoop up home-made Lime Pickle and what was either Beetroot or Red Cabbage.

The Pickle was seriously tangy, the Red Stuff, Sweet. For those who cannot look at the photos to see the décor, it was bright, never garish and decidedly Different from the norm. It worked.

The decorative plates which occupied every place setting were set aside for smaller, white plates. (?) Marg’s Clay Pot came first with the bread lid intact. The Waiter cut this open. Marg admitted afterwards that it was the photo that had sparked the interest. She then embarked on a Dish which was Drier than anything served in Bradford. It was basically Spicy Rice with some small pieces of Beef through it. She was not over impressed, but accepts that this was her order.

I am not a Biryani expert, but I am sure in the UK a small accompanying bowl of Masala traditionally accompanies a Biryani.

The Rice was Peas-Pilau. This provided something of an Interesting Vegetable. The Nan was too Crisp, it was more Roti than Nan. Any Coriander had been torched. Hector’s Clay Pot arrived. If Marg had known this would be how the Karahi would be presented…

Photographic rituals over, the lid was removed to reveal a very Red Curry with some Yoghurt stirred in. It was difficult to judge the portion size, but by the end I did not feel hungry, and so the overall quantity of food ordered and presented must have been within acceptable parameters.

The Masala had been kept to a Minimum. The Lamb was on-the-bone – Yeah!

A couple of pieces of the Dreaded Green Capsicum popped up now and again, fortunately most of the Green was Fresh Chillies. The Lamb was Tender, if you can’t get Lamb right in North Africa…

German Curry – was my first remark. The overall impression was that this was certainly nearer Curry than simple Lamb Stew. The Masala was not the thickest, if any Onion had been used in its creation, it had been pureed. As in last week, perhaps some fundamental ingredients were not to the fore.  The – Kick – was appreciable, at times.

By the time I reached the bottom of the pot I knew I had a fairly Decent Curry. As I spooned the last bits of Masala on to my remaining Lamb, Marg was hoping I would have some spare. She knows how Hector eats. I can’t say this was a Wonderful Curry, but in this Tunisian Wilderness it is way better than another night of Grilled Meat with Fries.

The Bill

49.500TND  (£20.00)   A Fair price.

The Aftermath

The Calling Card was offered as we paid. Mein Host accepted it without any query as to why it existed.

Now that you have eaten are you still as angry? – were his final words.

That’s a new one.

Posted in Dum Pukht | Comments Off on Dum Pukht – Tunis, Another Tunisian Curry Experience

Restaurant Le Phenicien, Sousse – Tunisia

Posted on July 1, 2013 by Hector

This Trip could potentially be a classic fall-on-the-sword – Hector’s Horrible Holiday. Tunisia is a country I have been ken to visit with Architectural and Archaeological Attractions to the fore. Prior research has revealed not much in the way of Bier, and possibly Even Less in terms of Curry-Heute Opperchancities.

Arriving in Sousse yesterday, Hector had his expectations raised when the Taj Mahal Cafe was passed as we approached our Hotel, the Riadh Palms. It was checked out later in the day and was found to have no Curry association whatsoever. The day, or possibly even the holiday was saved when approaching the hotel from a different route we passed Restaurant Le Phenicien (1 Rue Ribat, 4143, Sousse, Tunisia – off Boulevard Abdel Hamid El Cadhi). The sign was clear – Traditional Tunisian and Indian Food. I stuck my head in the door and a Waiter greeted us warmly, Curry was confirmed. We would return.

Now this is Day 2, we are still getting our bearings and trying to locate other Non-Curry Restaurants which may be of interest. The intention was not to eat in our Hotel again, but get out and find some genuine Tunisian Cuisine. Spicy Lamb Stews should be available as well as the Tradition Tajine Dishes. Too many of the local venues are no more than Fast Food outlets, Cafés at the uninviting level. This evening’s strategy was to check out Le Phenician’s Traditional Cuisine then return for Curry at a later time. This strategy was abandoned within minutes of setting foot in the premises.

We entered, a Waiter was nowhere to be seen. The first thing we did see was one of two couples Puffing away. There was a raised area to the rear, here’s hoping. I asked if there was a Non-Smoking Area. Non! We were invited to take a seat, we took the table nearest the open door.

It became evident very quickly that The Puffing Couple were, and probably still are, English. Now have the people of our Nation not come to accept that there were very sensible and healthy reasons for the Smoking Ban which prevails in the more civilised parts of Europe. Does Man have to revert to Troglodyte Behaviour at every Opperchancity. They persisted throughout our stay, we took in the fresh air from outside. This is going to be a Major Problem on this Trip.

As we got as comfortable as the table permitted, Marg unfolded her Napkin – Filthy. We immediately decided that this would be our one and only visit, we had better order the Curry. We even thought about walking, but realising this could be the only Curry Source within easy reach in the next fortnight, well, we stayed.

We had already studied The Menu and accepted its minimalism. Hector would ask for clarification between the Indian Brown Meat Curry and the Indian Lamb Curry. Marg fancied the Pomegranate Chiken, we would share a Galic Nan and a Biryni Rice (sic x3).

The Waiter went to the door to use his phone despite it being obvious that we were ready to order. In his time he came over, no Pen or Pad in hand. His explanation to the difference between the Brown Meat and the Lamb was given in his native tongue. I don’t speak Arabic – I was forced to admit. He leafed through the Menu and pointed to Lamb Chops. Now in Bradford this may be the basis of a Wonderful Curry,I thought it safer to stick to the straightforward. Dry – I offered. Minimal Sauce. There was a nod. Marg’s order was OK. No Naan – he said. Two Rice then.     Two? – he asked quizzically. The Onion pahji had to be tried, if only to let me record the variant spelling. Our relative Spice Requirements were asked for as an afterthought.

An array of Salad Tapas were set before us. This included the Hot Chilli Mush that I had enjoyed at Lunch with our Grilled Fish. Too Hot for Marg. The Olives had a hint of Clove in the after-taste. Strange. French Bread was provided, enough to fill us before the Main Event. We had paid due respect to the Tapas when the Starter finally arrived.

The Bhaji serving comprised of three of whatever in Breadcrumbs, a first. This was quite a pleasant innovation adding an extra Crunch. Green Slivers of Something accompanied the Onion, Coriander we hoped, but too little to be sure. This was Fine.

We waited for the Main Course. Having entered the Restaurant just after 20.30, it was by now approaching 22.00. The Puffers had not received their Mains, the other Couple had been given nothing. We assumed they were Dining and were before us all. We waited ages. Marg concurred that elsewhere we may well have walked. I know a Chap who most certainly would have. The wait must have been Two Full Robins.

At exactly 22.00 there was a flurry of activity. The Puffers received their food, our came before we ascertain what they had ordered.

The Indian Lamb Curry looked better than the above left photo has captured. The Masala was Minimal but Red. I had at least avoided the Soup that Marg’s Chicken Pomegranate appeared to be. Two good sized Plates of Boiled Rice competed the order. Where did the attempt at Biryani come from? This was Plain Boiled Basmati with the occasional pieces of Fresh Green Chilli as a Garnish. Most of these ended up on my plate. (Pilau, or whatever they thought this was was an extra £1.50).

With a Bowl of Curry and a Bowl of Rice a decision had to be made. Curry with Rice is my preferred option so half the Rice was poured over the Curry. A third Plate finally arrived, but too late. The Minimal Masala on the Lamb although thicker than Marg’s Soup had little sign of an Onion Base.

I believe no Ginger or Garlic had been harmed in its creation. The Rice absorbed most of this anyway, so let’s concentrate on the Lamb. There was a sufficient Lamb of Reasonable Quality, cooked enough to need a bit of Chewing. The Flavour was Modest and lacked any Real Depth. The Major Kick appeared to come form the Chillis on the Rice. Had I ordered a Tunisian Lamb Stew I would have been quite happy with this. Indian Cuisine? – No Way! Too many Standard Ingredients were not present, yet we have passed them all in The Souk.

What does cooked Pomegranate taste like?

We are none the wiser. There was nothing distinctive about Marg’s Chicken Dish other than the Runny Sauce. I tried a bit of the Chicken, tending towards the Stringy I thought, which Halal tends not to. It wasn’t Bad, Fairly Spicy but no Distinctive Taste – was Marg’s verdict.

We had waited over an hour for a meal we ate in ten minutes. We ate the lot, Hector and Marg were seriously hungry by 22.00.

Marg, who had a better view, observed The Lady Puffer not eat her Chicken Curry.

Does the Reader believe I derived any Pleasure from this?

A Plate of Fresh Fruit when I asked for The Bill.

The Bill

50.000 TND. £20.00 in Real Money.

The Aftermath

There wasn’t one really. Indifference Rules OK. The Calling Card was not left, they didn’t deserve one. The Waiter had done nothing to engage. Where was the welcoming Chap we met yesterday?

No more Curry-Heute perhaps until Tunis. Can Hector find either the Dum Pukht or the Golden Tulip (Calcutta)?

Posted in Le Phenicien | 1 Comment

Yadgar – Better than All the Rest!

Posted on June 28, 2013 by Hector

I don’t know if I have mentioned it yet, but Hector is on Holiday!

In the midst of the Mahogany (Teachers’ New Year) Celebrations last evening, there was a realisation that Hector had not been fed since Lunchtime. This would have to be seriously addressed today – Curry-Heute! Dr. Stan was keen for a Lunchtime Curry, Steve would confirm by noon today. He is on Holiday too, I don’t know if I have mentioned this already… Howard and Tracey were late additions. There was only one place to go when one is seriously Hungry – Yadgar (148 Calder St., Govanhill, G42 7QP). I texted Shkoor last night to asking he could Feed Three at 14.00. He advised that this could only be achieved at 15.30 at the earliest. At Noon I texted again to enquire – if there were Five Fish left in The Sea?

Arriving first today I saw why. The place was Stowed, I have never seen Yadgar so busy. It was a Friday Afternoon, this must have something to do with it… I am not normally at Yadgar on a Friday Afternoon, but then I am on Holiday!

When we ask To Be Fed, no Food Order as such is given, but Shkoor had verified that we would all eat Lamb Karahi al la Hector. Curry prepared in the Yadgar style with a Hector Refinement, what more can one ask for?

We were all assembled punctually, the Poppadoms, Hot Dip, Raita and Spiced Onion were brought out along with the Drinks. No Sparkling Water, what sort of place is this? Munching away on the Poppadoms I was approached by a Young Chap – Hi Mr. ******, you were my Geography Teacher back in S2. I recognised the Face but had to ask for the name – Kassif! My second visit to Yadgar in six days and the second person I have met with a Helensburgh Connection.

Ahmed brought an Olive laden Salad to accompany the Starter. When he laid a plate with massive Slices of Cod in front of Steve he gasped – What’s this? I had advised Steve to eat nothing before coming today, he could now see why. One needs to have starved oneself for Twenty Four Hours do do – Being Fed, justice.

What type of Fish is this? – asked Howard. Scottish Cod, baked in Foil and covered in just enough Spice and Fresh Green Chilli to make it interesting. This is a Treat we keep for special Occasions…did I mention…? A Slab of Fish – was Tracey’s remark. I’m full already!– was her next.

Dr. Stan and Hector are now old hands at this, we know that this is the perfect warm-up for what is to come. Fortunately Ahmed was on-side when I suggested a break was necessary between courses. This was after Naveed had passed the table and assured us our Mains would be here soon.

The Pending Renovations

Mr. Anwar Sr. knows us all. He came out to chat, this was a good opportunity to ask about the works going on all around. His observations about the progress was quite amusing. What will not amuse is when the Contractors decide the fate of Yadgar’s Ceiling and Floor. Their fate has yet to be decided. I wonder if they do have to close for a lengthy period if the entire premises will get a makeover? Mr. Anwar discussed their consideration of Temporary Relocation but concluded this would be impractical. I suggested a Portacabin located outside. I was being serious.

Killed By Death

The Vegetable Rice arrived first. Two Portions between five, more than adequate. As is written, this is a meal in itself. Peas, Cauliflower and Potato to the fore. Sufficient Interesting Vegetables. One Large Karahi of Goshat Karahi on-the-bone (a la Hector) was placed at the far end of the table from Hector. Three looked on, I knew another was coming. Three Chapattis on a Basket accompanied the next Karahi, set between Dr. Stan and Hector. They know the score. Steve and Howard would demolish one Karahi, Tracey would assist. Meanwhile when Dr. Stan and Hector felt the Elegant Sufficiency was looming, we could offer any Surplus onwards. And so it was time – To Eat.

With a modest amount of Vegetable Rice spooned on to the plate and a Chapatti set aside I let Dr. Stan take the first portion. The Comfort begins before the eating. When one sees what remains and one knows the quality of what one is about to embark on … this is Curry, this is Pleasure.

Tracey remarked that only at Yadgar would she look at a Red-ish Curry with this level of anticipation. My conclusion is that Mr. Arshad must Blend some of the Onions to create the Thick Masala that Shrouds the Lamb. The Lamb of course was Perfect. Tender, but with sufficient Resistance. The Leg Bones invited Sucking, I did. It is well recorded that the Marrow from the bones adds significantly to the overall Flavour. Not everyone fancies Bones, they can be stripped and discarded. If you haven’t had Lamb on-the-bone, then reconsider.

The Masala is what makes the Dish – a Curry. The Oil content looked a bit more than the Yadgar Norm, the Salt content was Sheer Perfection. No Salt = Bland Curry. That’s the way I like it, baby, I don’t want to live forever.

I remarked on the Seasoning to Dr. Stan who shares my Palate, I received a – Mmmm – he concurred. It became apparent very quickly that Splendid as Yadgar Goshat Karahi is, this was something Special. I can still recall my first Yadgar Curry and the Flavours that won me over instantly. This was another such moment, how can one improve on perfection? This Curry is as good as it has ever been – was my declaration.

Tracey somehow found another appetite. Steve sampled some of the Karahi which Hector and Dr. Stan had hitherto shared, just to ensure they were the same. Howard was dipping his Chapatti into the base of the Karahi knowing that in the Ghee is the source of another Magical Taste Experience. A Fourth Chapatti had been supplied just to ensure everyone was well taken care of.

Shkoor entered Yadgar and gave us his customary greeting. We were nearing the End Game, we were very quiet. I offered Euan’s great quote – The Silence of The Lamb. There was one piece of Bone with an appreciable piece of Lamb attached, nobody would commit. We had been Fed.

Shkoor suggested that he should buy the Flats above Yadgar and let out Beds for people to recover. We could all have done with a Wee Lie Down.

The Bill

£75.00. £15 a Head was the expected Fee, this is what Shkoor announced. Tips are something I do not tend to report, but just in case anyone wonders, there is always a Tip.

The Aftermath

The Allison Arms was mentioned. A Bottle of Deutsche Bier to wash down the Curry. This also gave me the opportunity to get precise comments on the Food Served.

Dr. Stan is usually a Man of Few Words, today he was positively verbose – Brilliant Curry, one of the best I have had. Tracey was equally direct – Excellent as we have come to expect. Steve remarked – It’s a same I had no more room in my stomach, it was very more-ish. Howard was giving dictation – Stunning, probably the best Yadgar Curry I have ever had! What stood out was the Spice content, it was significant without being overwhelming. The Length of the Flavour Lasted, a Real length of Spice, it kept on going.

Eh?

Dear Reader, it is fair to say that today’s Curry-Heute must be regarded as a Lambmark (sic) Moment. There is no reason why Joe Public cannot phone in and ask for this. Simply ask to be Fed, Hector-style. Archie, name the day and I shall join you.

The next Curry-Heute will be interesting. How many Curry Houses are there in Tunisia?

Posted in Yadgar Kebab House | 1 Comment

Yadgar – Simply The Best….

Posted on June 22, 2013 by Hector

Thursday, 18:31 

Dear Chap, Hector needs a Goshat Karahi with Bones, Saturday 15:00 would be ideal. What are your thoughts?

Thursday, 18: 36 

1. You are long overdue a visit to Yadgar.

2. I am humbled that you still consider Yadgar as your favourite feed.

3. You are always welcome at my abode, announced or otherwise.

One can walk in off the street and order a very fine Curry at Yadgar (148 Calder St., Govanhill, G42 7QP), or as Hector was invited to do during his second ever visit, order in advance and save the forty five minute preparation that the Goshat Karahi requires. The Goshat Karahi is IMHO still the Bestest Curry served in the City of Glasgow. Fortunately there are close Competitors else the Glasgow Curry Scene would not justify the many words that are written in these pages.

Approaching Yadgar, the Scaffolding on the Tenement Block in which this Restaurant/Takeaway is housed had visibly expanded since my last visit in April. More on this later. It was exactly 15:00 when Hector entered the premises. Naveed as ever was there to greet. Chapattis have become my standard Accompaniment, however the Vegetable Rice here is outstanding. No Chapattis?– asked Naveed. No Sparkling Water? – asked Hector. I wonder who drank it all. Clearly there is no demand for Sparkling Water.

Mr Arshad, The Chef, sat at the smallest table where The Staff tend to eat adjacent to my Lone Diner Table. I have cooked you a Karahi – he assured me. I wondered if there was another message contained in this simple statement. As much as dining in company is enjoyable, I know that when I come to Yadgar alone, I am spoiled, at times to a level of embarrassment. Today would be such a day.

Poppadoms, Spiced Onion and a Hot and Spicy Sauce were brought out. Two Poppadoms? I was little way through the second when Naveed brought a Large Karahi to the table. This Receptacle is usually reserved for the Full Kilo, this was not a Normal Portion. There were large pieces of Bone visible, however, there was no need to worry about the Lamb to Bone Ratio, there was as much here as any mortal could eat.

The Plate of Vegetable Rice could easily have served two, I know because Neil and Hector shared a portion last time. Yadgar serve a Supreme Vegetable Curry comprising of Potato, Cauliflower, Carrots and Peas. The same Vegetables were mixed through the Basmati. I recently wrote that I have only ever ordered one Biryani in all my years of ordering Curry. Maybe one day I could be tempted to do so again, here. This was a Meal in itself. Morally I couldn’t leave any Meat, I knew I would be defeated by the total quantity, some Rice would be left, but hopefully not too much.

The Goshat Karahi had seemingly limitless Lamb, and not all on-the-bone. The Lamb was seriously Tender but not to the level where it feels it had been Brewing in a Pot for days. Sheer Perfection. The Masala is what makes a Curry. There was a visible layer of Ghee collecting at the base of the Karahi, this is where the Phenomenal Flavours tend to assemble. Best kept for later. The Masala Shrouded the Lamb, to achieve this Texture without Daal is remarkable. The Flavours were so familiar – Yadgar – I could pick this out from any Curry served in Glasgow. The Kick was exactly enough to assure the Diner that this was indeed Curry. Round One was over, I spent some time enjoying the Vegetables and Rice before spooning on the Base. Time for another Knock-out Experience.

Hector was here to eat. Hector was being spoiled, once again.

As I approached the end Mr Arshad asked if I could perhaps eat one Portion more? Naveed asked if I needed anything else.

The Other Chap

I recognise all of The Faces at Yadgar but don’t know all the names. Mr. Anwar Sr. had passed though whilst I was Dining.

The Other Chap emerged from The Kitchen with a Bowl of my Favourite Punjabi Dessert. Served Hot, this is better than how I served it to Marg when I brought it back from Bradford. Coconut based, it is Sweet, but not excessively so. Where was the room to eat this? Some say there is always room for Dessert. I was considering my plight when a Couple with three young children walked in to the dining area.

So, Mr. Ali, you have come for some Outstanding Curry? I remarked.

It was Shuel from The Akash (as was) Helensburgh. Son of the Erstwhile Owner, and a former Pupil of Hector’s to boot, I had not seen Shuel since the hand-over to the New-co. He had to ask if I had been back. They are trying hard – was my verdict. I was intrigued as to what he had ordered. We eat Curry at home – was his justification for ordering Kebabs. I suppose people tend not to have a Tandoor in their homes. Shuel said he was a regular at Yadgar, he also brought up Akbar’s. He found it hard to believe the Two-Tier Menu System operated there. The Nan Breads impressed him with their size and the manner of their serving. Shuel has not been to The Alishan.

The Bill

£13.00. Now Naveed knew and I knew that this was an Arbitrary Figure.

The Aftermath

I asked about the works going around the premises. There was a threat that they could be shut down for months, apparently this will be a matter of weeks later in the year.

Naveed then mentioned – My Missus. Now this must be a quaint Punjabi term I didn’t recognise. He was keen to tell me that she runs an outfit locally called Stylish Mehndi. For those who require it, this Artistic Service can be found on a well known Social Media Site.

Posted in Yadgar Kebab House | 1 Comment

Heera, PJ’s Renamed Again – and a Scottish Curry Award

Posted on June 18, 2013 by Hector

 Watching Rick Stein in India last evening put Hector in the mood for Fish Curry. A rare mid-week outing would permit indulgence, the Ravi Machi at Café Salma was the intended venue. If I knew I had forgotten, Tuesday is Rest-day.

Where to now?

I had recently noticed that PJ’s (15-17 Kent Road, G3 7EH, Glasgow) formerly known as the Madras Palace and more recently Panjea, had changed. Whether this was a Re-branding (again) or a Takeover was unknown. On entering the mystery was immediately solved. I was greeted by the Waiter who thinks I write about Curry for the Daily Record, yes, Him! I enquired as to the change of name and was told that PJ was still here, in fact he has just won Chef of the Year in the Scottish Curry Awards under his full moniker – Purvalz Mohammed.

Seventeen Diners plus two Weans were already seated. The Buffet at £11.95 was the attraction for them. Mein Host fetched me the Menu having established I would eat a la carte. The Sparkling Water was ordered, no repeat of the Pint of Soda that proved to be extortionate on a Curry Night some years back.

The Menu was on a Laminated Sheet and appeared new. I was given more time and then asked for advice. It was remembered I had ordered the Karahi last time. There was more on the back-side. I was shown the Tava Specials – Desi Palak Gosht, far from the planned Fish,but suddenly feeling attractive. This was agreed (Hot) and a Plain Paratha which I read the Menu as being inclusive in the £10.50 price.

I was promised Complimentary Poppadoms and (?), I don’t know, they never came.

I sat taking in the scene. This is a very large room, and there’s an upstairs. Four Mature Ladies were here for The Buffet. One had Mysterious Eyelashes, I couldn’t focus, something strange, very distracting. Amusing myself, another Waiter came over to ask if all was OK. I was the only person in the room not eating –  I’m not having The Buffet.

After sufficient time to convince me The Buffet Pot had not just been Tweaked, a Large Rectangular Sizzling Platter of Curry and a very Decent looking Paratha was brought from the Kitchen. Was I glad I had declined a Starter, the Portion was Huge. I spooned out half on to my plate, I already had more than Seven Pieces of Lamb. The Masala was atypical, not the usual Green Gloop that many establishments serve, this had Character.

The Lamb was mostly very Tender, one Chewy Piece bubbled up. The Spinach to whatever other Green Herbs had been included was bang on. There was a sense of a slight Burnt Flavour but not excessively so. Pacing myself with the Wonderful Paratha, I enjoyed every Morsel. More seasoning, as ever, would my my only way of improving this Dish.

I only had a few mouthfuls to go when PJ, Himself, came over to chat. He confirmed his Chef of the Year Award. Who wins Awards? He realised he had to let me eat, and so gave me back my space.

The Bill

£13.50. The Paratha was not inclusive after all. Still this is the usual Price I pay to eat.

The Aftermath

Tony was in town, he will never read this Blog entry but assures me he follows Hector on Bier-Traveller. It has been six years.

Bruce Somebody-or-other was playing Glasgow tonight, he cannot have been as impressive as the amazing Guitarist playing at The State Bar tonight.

En route to Charing X, I passed the King’s Theatre, The Rocky Horror Show, and there at the Stage Door was the earlier Doris with the Funny Eyelids, also!

Posted in [Heera / PJ's (Panjea/Madras Palace)] | 1 Comment

Glasgow – Curry Pot, Partick – Cheap and Very Cheerful

Posted on June 15, 2013 by Hector

139 Dumbarton Road, Glasgow, G11 6PR is an address which is legendary in the History of Hector’s Curry Eating. This could well be one of the oldest Curry Takeaway venues in the City. I know it dates back to 1974. That summer I started working in Wilson’s Bar (James D. Wilson, now Tony Macaroni) and continued to do so on and off for the next three years. Tea Break meant food, food meant Curry, at least once a week. The nearest venue was next door to what is now the 3 Judges (Bennett’s/Tower Bar). The 1970’s staple Curry – Meat and Mushroom Bhuna Vindaloo was the usual order.  I think I ordered my first  ever Biryani from these premises.

Thirty Nine Years Later

Curry Pot is the current business operating from this address. It became more than just another Takeaway when three tables were set up on the small floor area in front of the counter and a bench placed at the window. I made my first entrance last Saturday to check how late they opened. Tonight was really what I had in mind. As Dr. Stan disappeared after our day in Musselburgh, I ended up eating earlier than planned.

The charming young lady serving accepted that I would not be ordering from the Menu. She summoned Mein Host who was sitting at the window with his laptop. A Lamb Methi Bhuna Dry, no Capsicum was agreed upon.

How Hot?

Medium with a Kick.

I asked how big the Chapattis are, one would suffice.

The Bill

£6.80. A modest sum, but then this is a Curry Café at the absolute basic end of the market. No drink was offered, none was asked for.

In a major departure from the norm, I offered the Calling Card to Mein Host. Surely he would have a look at Curry-Heute?

Lamb Methi BhunaThe Meal came, a decent sized portion with seven pieces of Lamb and a good-sized Chapatti. The meaning of Dry had become lost in translation. At least the Masala had a thick-ish consistency. The Lamb was on the chewy side of Tender but I had no problems with it. The need for more Seasoning was obvious. Mein Host asked if I was enjoying the Curry. Indeed I was. This was a perfectly competent and enjoyable Curry.

Another chap must have thought so too, clearly a regular, he sat at the opposite wall and was enjoying himself. Meanwhile I finished off and approached the window.

The Aftermath

Mein Host had the Curry-Heute Website up, we went through quite a few places. That Yadgar remains my favourite in Glasgow had to be mentioned. We had a good long chat about Curry. The word Karra as told to me some years back re Seasoning was mentioned. PJ may have been winding me up as nobody else appears to know this term. He suggested Kora.

A photo of Mein Host was agreed upon, I even managed to get Chef too.

A thoroughly pleasant meal, a warm welcome. Much appreciated.

There was a final pint in the 3 Judges and chat with a chap from Huntly. No lift home, Marg is in Dublin. Pity, she would have been amused at me spouting knowledge of Aberdeenshire.

Another memory from the 1970s…

Bored with Rice I tried buying Fritters from the local Chip Shop. Curry and Fritters. An early attempt at finding an Interesting Vegetable?

A 2018 Update

Hector popped his head in late one evening, no Curry was planned, simply the need to record the internal transformation.  The garden furniture has long gone, Curry Pot now looks as if dining in is actually an intended option. Mein Host remembered Hector.  The Capsicum on display was noticed, Hector had a word.

However, the simple Menu features tempting Lamb Dishes.

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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?

Posted in Hector's Cooking | 1 Comment

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…

Posted in Home Cooked (by others) | Comments Off on Aloo Chicken – Annual Curry Lesson

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.

Posted in KoolBa | 2 Comments