Not Greenwich, just The Village

Posted on February 15, 2013 by Hector

Having enjoyed the atmosphere of Greenwich Village for much of this week, it was a less than subliminal decision that the first Curry-Heute back in Blighty would be at The Village ‘Curry House‘ (119 West St., Tradeston, Glasgow, G5 8BA). Entering earlier than the Friday norm, there would be only two fellow diners, one a regular. This is the quietest I have seen the new premises. Mein Host was chatting to them but soon came over to take my order.

The first business of the day was to solve the identity problem. Andrew introduced himself formally. He will no longer be Mein Host from Sri Lanka. Andrew?, a popular name there apparently. Complimentary Poppadoms and Onion Chutney were summoned and delivered whilst our discourse continued. Today’s Order was already taken care of thanks to an entry on a popular Social Media Website. I had asked for the re-introduction of the lost Laal Lahori. This had been promised. A solitary Chapatti would be the Accompaniment. The clock said Dinner Time, the Body Clock was still confused. Having had my last Evening Meal at 02.00 GMT courtesy of United Airlines followed by Breakfast 06.00, it was surely time to eat, Lunch?

Sitting adjacent to the till, Kassif took up his post, the beginning of a pleasant conversation was under-way. He too got his input to my order, before Mr Baig himself became involved. Dry and Boneless was confirmed to the Proprietor himself, ironically the Laal Lahori was always served  as a Wet, Soup-like Dish … Evolution.

last night, eating Italian…Yesterday was Valentine’s Day, The Village was stowed as ever. There is a long standing tradition of people enjoying these premises on this day. Marg and Hector once enjoyed such an evening in the original Upstairs Restaurant. This year we ate Italian, in Little Italy! That was yesterday?

Kassif now has an understanding of how I manage to get to so many places, not just around Glasgow but the UK, Europe and beyond. Orkney, Poland and Tunisia will be new entries later in 2013. This week has seen the first two Curry-Heute reviews from the USA.

Big Brother walked by, Shahraz has worked in the Kitchen for as long as Hector has frequented The Village, but always in the background. He nodded in recognition.

The Duty Waiter brought the Laal Lahori, I was hardly started when Mr Baig came over to verify the content and style, he reaffirmed that the Fresh Tomatoes and Fresh Ginger are what completes the very Fine Dish. Being served as Dry as it was, this was certainly a development of what had been served for years. Moments later Mr Baig returned and took the seat opposite. This felt like a Taj, at the Sheesh Mahal in a Bradford moment. We were going to talk – Curry!  This always makes Hector’s Day.

Mr. Baig expressed his frustration that  Chefs feel obliged to serve Dishes so Wet. The public have become used to Meat swimming in Sauce (Soup!), he is happy to lead them away from this. I was told that The Village was the first Restaurant in Glasgow to advertise their Meat as being Halal, now this is commonplace. He envisages a large screen being erected in the Restaurant featuring a couple of Specials. These would be a departure from the norm – sounds like  Hector-style Curry to me. This would be a case of – If people see it, they will eat it.  Mr. Baig is also determined to keep the menu – small. How many venues have a menu that goes on for page after page, yet what is served all comes out of the same Big Pot? It was admitted that at The Village they do have to maintain a Lamb Pot otherwise this Meat could not be served efficiently. (Chicken of course cooks in minutes.) The Chefs then work their magic to create the required Lamb Dish. One of my criticisms of The Village over the years I have frequented the various premises is that the same Dish can vary from day to day depending on which Chef is on duty. The Laal Lahori I was served with today would not have been created this way without the intervention of The Proprietor. Consistency will remain a problem. For me, the other criticism, portion size has been solved. The half-kilo is more than sufficient. However, my Curryspondents are still making comments on the quantity of Meat served, particularly at lunch times. Do the Chefs/Waiters lose track of who has ordered the Lunchtime Specials and those The Full Bhuna?

Lamb Laal LahoriWhat I was eating today was superb, and even though it was just a standard portion, there was no problem with the quantity. The Tomato content is what makes this Dish for me. The Flavours come out, the Lamb was Tender as ever. Andrew asked if this was the best Curry I had ever eaten. The Curry Houses of Bradford retain that accolade.

The Bill

£8.90. No Sparkling Water, and only One Chapatti.

The Aftermath

Kassif’s young sister, Irram. introduced herself and verified the spelling of her name. I just have to meet Mother now.

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More New York Curry on East 6th Street

Posted on February 12, 2013 by Hector

The Plan was always to restrict the Curry intake on this trip to two in five days. That two and a half Curry-Heute Reviews are possible is certainly a Hector Bonus. An excess of Hot Chocolate on a Roof Garden under-looking the Empire State Building had taken the edge off the appetite, still there was no way Hector was postponing the return to East 6th Street, The New York Curry Strip.  So how to choose the next venue…

What’s in a Name?

The Brick Lane Curry House (306-308 E 6th St, New York, NY, 10003) takes its name of course from the Streets of London. One had to take note of its existence. So, in we went and were shown to a table by a Young Doris. The Menu was quick to inform us that the walls were covered in Ground Spice, hence the Aroma that permeated the Venue. I did not lick the walls, but was tempted, NOT!

The Menu was certainly minimalist, the prices were more than double what we had paid at the nearby Raj Mahal two days ago. I could find nothing that made me want to eat it. Vindaloo is my normal resort when a Curry House has no Karahi or Desi Dishes. Had I not seen Desi on the wall outside? The Phaal was the last item on the Meat section, a Challenge. So, a Chef can make a Blisteringly Hot Curry, who cannot? I looked at Marg, she had found nothing enticing either, it was she who suggested we leave. We left.

Mein Host at the next Venue told us that the owner of Brick Lane is into Man v Food. I note now that there are at least four outlets in the New York / New Jersey area. Good luck to them.

Malai Marke

We were down to our last Dozen Choices of Venue. There was enough on the Menu posted outside the Malai Marke (318 E 6th St, New York, NY, 10003) to entice us in. The Entrance took us through the narrowest Restaurant I have ever set foot in. A Long Bench ran for more than half the room, fine for The Lone Diner, not for a Couple. At the far end were about four Tables for Two, all crammed together, a Mature Couple sat at the end in front of the Glassed-off Kitchen. Mein Host greeted us and took us past the Kitchen to a larger room, much better. Two other tables were occupied.

Sparkling water had been offered before I managed to remove the Winter Coat. Complementary Poppadoms and Dips were brought immediately.

Voss, it’s from Norge

Marg recognised the Bottle too. This Norwegian Sparkling Water holds the record as being the most expensive on The Planet. We paid an obscene amount for it at The Jewel in The Crown (Aberdeen, Scotland) some years ago. Never again. At a mere $5.50 this was a Bargain!

The Lamb Bhuna Mirchwala was described as Dry. Mein Host confirmed this would be the case. Chapattis did not feature on the Menu, I did not feel like a Roti. Once again all Breads were around the same price – $4 ish. A Garlic Nan would be the Accompaniment. Marg had been considering Chicken Korma, then switched in to a more Grown Up Mode. I fancy the Lamb Chops – she announced. Burra Kabab was how it appeared on the Menu, at $20 quite a Commitment. I had drank half of Marg’s Hot Chocolate. She was only feeling one third – Blah. Wondering how this would served I asked what it came with. Mein Host said he would include Rice. I was left to wonder how Rice would enhance Lamb Chops.

The Poppadoms were the type more frequently encountered on The Continent – with Cumin Seeds – We like these. They were merely nibbled. I decided to visit the Restroom. There was a choice of Doors, one with a Wine Glass, the other with a Bier Glass. No Sparkling Water then? I had noted that each of the three occupied tables had ordered Wine. With Curry? The Fawcett in the Bier Glass Room was remarkable. The Tap, enough of this Foreign Speak, gushed water along an open Channel, reminiscent of the sheer waste of Water in SW USA. Given the Ambient Temperature, there were no Evaporation Losses here.

I could hear Marg’s Lamb Chops before I saw them. The Young Waiter was insistent that Marg would not touch the platter. Five Thick Lamb Chops, some Double-boned lay on a Minimal Bed of Onion Slivers. This is how Marg likes her Onions – Burnt. She got tore in.

The Bhuna was indeed Dry, visually it had me onside. I spooned some Boiled Rice, why I’m not sure. Perhaps it was the Garlic Nan. The Nan appeared to be covered in Coconut, but this turned out to be finely Chopped Garlic, lots of it. Impressive.

The Bhuna took me back to Chez Hector, with one Difference, this is almost exactly how I have been cooking my Curry in the last year. The Flavours were identical. This means I cannot state that this was an Outstanding Curry, merely a Very Satisfying one. This is the sentiment I had to convey to Mein Host when he made the Customary Check on our progress. The Difference? – The Kick! This Curry was not for the Faint of Heart. If I served a Curry with this Spice Level at home there would be Complaints. Marg would not have eaten this. I took it very much in my stride. So I ended up with a Vindaloo equivalent after all.

Meanwhile across The Table

Marg was having the time of her life. I declined the offer of a Chop but did get to taste a bit of one – Impressive. Marinated in Yoghurt and Spices these had been Cooked to Perfection. That was Wonderful – was Marg’s remark initially. I can’t go on about this enough. I think she enjoyed it. Marg has resolved to have Lamb Chops at every Opperchancity from now on. So much for Chicken Korma then.

The Bill

$50.63. Significantly more expensive than the neighbouring Raj Mahal.

The Aftermath

The Calling Card was presented. There was an expression of interest. There are two Computer Terminals at the Door for the Public, so they could be reading this positive review soon. Time was taken to discuss our origins and our normal Curry Choices. We shook hands on departure, a very fine meal.

Posted in Malai Marke, Brick Lane Curry House | 3 Comments

Raj Mahal, East 6th Street – Hector’s first Curry-Heute in the USA!

Posted on February 10, 2013 by Hector

Hector and Marg find themselves in New York, seriously cooler than this week last year when we literally walked into the Demonstrations in Athens, Tear Gas et al.    Marg has notions about going to a Musical – No chance! Hector has Curry-Heute in mind. Last night we ate American (?) at Carnegie’s Delicatessen. By lunchtime today the stomach was screaming –  Curry! That it was now Dinner Time back in Blighty and there had been no Curry-Heute since Wednesday, well…. Hector even agreed to go to the Central Park Zoo on condition that we jump down to the New York Curry Strip straight afterwards.

I have read many reviews of Curry Outlets in New York, none have been conclusive. If people are still looking for Chicken Tikka Masala and judge a Venue by this Fake Dish, then that is their choice. Hopefully the more discerning look for something nearer Authenticity.

The array of Photos posted at the end of this Blog shows the Curry Outlets surveyed before the choice was made. One Chap described his Menu to us as we passed, the ubiquitous Tikka Lamb put us off. Mein Host from the Raj Mahal (322 E 6th Street, Manhattan, New York) stuck his head out from the Basement Premises and said enough to entice us in. The Complementary Poppadom and Dips, which he hadn’t mentioned,  were on the table as soon as we sat down. We were only Diners this early on a Sunday.

Marg, who had been considering only a Snack, came up with Salmon Fish Karahi and an accompanying Chapatti ($3.50) as her order. The Dish promised to Sizzle. (Salmon Fish? – Is there any other type?)

Ponir (Paneer) Karahi caught the attention of Hector. By including Cheese, it logically lends itself to Dry. I enquired, as the Menu suggested I should. Mein Host immediately asked if we were from England.      No, Scotland – was the proud reply. A Dry Lamb and Panir Karahi was agreed upon with Minimal Masala. Mein Host understood what was required. An Alu Paratha looked the best value given that every Bread style was charged about the same.

More Poppadoms were brought, time to settle in. The room we sat in was long, a larger room sat adjacent. The Raj Mahal suddenly felt like a substantial venue, not the Small Basement Premises I thought I had noticed walking along East 6th Street.  Over 100 Covers must be possible, simultaneously.

The Plates were presented then moments later a surprise  Bowl of Dal Masala and the Breads. The Alu Paratha looked substantial and in the Calzone style. The Bread had been cooked, the Vegetables spread on and then folded. This was a substantial Paratha. Marg’s Chapatti was also folded and served in Tin Foil. A Portion of Boiled Rice then followed which Mein Host had spooned some of on to Marg’s Plate before she could challenge the act. On the House – was Mein Host’s way of calming Marg who thought the order had been mistaken. Two Sizzling Karahi were then brought. These looked very interesting. The Feast was under-way.

The Paratha was stunning, it had Peas as well as Potato,  Piping Hot and would Complement any Curry Dish.

The Ponir Karahi was Dry as promised, there was a Minimal Masala Base, just enough, Perfect.  The Cheese was not too intrusive, this was a Meat Dish.  The Onions had been cut Large, Marg does not like this, but I find it Fine. A few pieces of the dreaded Capsicum found their was into both Dishes, but there was more than enough in the Karahi for this not to be an issue. The Cheese had done the trick, Hector thought this would guarantee a sufficiency of Salt, indeed the Seasoning was also Perfect. The Lamb was in a Suitable Quantity and was of Sound Quality. The Lamb may have been waved over a Tandoori Oven but was certainly not Tikka. This was a Very Satisfying Curry!

Marg as one might anticipate from the positives so far, thoroughly enjoyed her Salmon Karahi. She particularly likes Fish Curry, the Flavours always hold their own. It is rare to find a Bland Fish Curry. The Large Onions aside, Marg also found the Minimal Masala to be to her liking – The Fish was Very Tasty, Strong Flavours throughout – were her very words. I was permitted to sample the last Piece of Salmon, indeed, very well presented.  The Chapatti was reportedly – Hard – in places.

When Mein Host came over for the Customary Check, I had to tell him – Very Good!

The Dal was simply a Bowl of Soup, the Gesture appreciated, had it been Dal Makhani I would have been carried a way. The Rice in the end did get mostly eaten.

Two Mango and Coconut Custards were brought as Complementary Dessert, we maintained honour and declined the further offer of Complementary Tea or Coffee.  I tasted the tiniest bit of the Mango Dessert, Marg ate them both.  I prefer to let the taste of the Curry linger.

Now, I deliberately did not go out to find a particular venue today, I thought I would survey the scene and take my chances. This was sheer Serendipity. Very good Curry, served in an amiable manner and comfortable surroundings. Hector won the Proverbial Watch today.

The Bill

$36.40. This is a couple of Quid less than one might pay at Home. Good value indeed.

The Aftermath

The Calling Card was handed over, I cannot translate what was said, but Mein Host sounded excited.  He did not report back.

The Raj Mahal, the first ‘American’ entry to Curry-Heute. I  recommend it.

Fourteen Restaurants around East 6th Street at 1st and 2nd Avenue.  Check the last Photo, three outlets…

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Glasgow – Kama Sutra

Posted on February 6, 2013 by Hector

This is Hector’s first visit to Kama Sutra (331 Sauchiehall St  Glasgow, G2 3HW).  There has been a cluster of Curry Houses on this stretch of Sauchiehall Street for many years.  These days this street is a most uncomfortable experience given the number of people standing outside the numerous Pubs and Restaurants.

Kama Sutra was open for Pre-theatre Diners and so welcomed Hector at 16.45.  The window seat was occupied by a couple, I was sat at a small table three places away.  The next couple to enter were sat two table away across a partition.  Why create such a cluster when the rest of the spacious room was empty?

I was invited to examine the Drinks Menu which I did not.  I was here for Curry.  For those who require it, a full range of Drinks are available.  The Sparkling Water as ever was Hector’s choice.

Methi Gosht appeared to be the best Dish on offer, though thanks to technology, Neil was able to tell me they may have had Venison.  I didn’t spot Zyakedar Hiran on the Menu, but given it was £10.95 for the Lamb Dish, the price of the Venison would no doubt be significantly more.

I asked for the Methi Gosht to be served as Dry/Thick as the Chef could manage.  A line I have been using a lot in new venues of late.  The Waiter assured me that this Dish would be served that way anyway.  We were talking the same language – Curry!  Chapattis were not listed on the Menu so I had to ask tentatively for two (£1.15).

Methi GoshtThe Methi Gosht was presented in a good sized portion. There was enough Tender Lamb and this was outstanding in terms of Texture.  The Masala was Thick as promised, this was shaping up for something special.  Alas, the anticipated burst of Flavours did not emerge: the classic Under-seasoned Curry. The first Chapatti disappeared in seconds, I had to work hard at ensuring the second lasted the course.  One concludes that these were not particularly large.

Another member of Staff came to check on the progress of the original Three Diners.  I gave a – Fine –  in response to – Can I get you anything else?  By the time I finished my meal a whole Staff Crew had entered.

Overall, the Curry was probably above average.  As a Curry Lover this does not necessarily equate to disappointment. Curry is Curry, but one always hopes to discover another Special Place.

The Bill

£15.80.  This is two Pounds more than one would pay on the the other side of Charing Cross, where the Curry is way better.  Is there any reason why I should return?  Bradford-in-Glasgow at Akbar’s, the wonderful Cafe Salma and the superb Punjabi Charing Cross offer a much better Curry Experience.

The Aftermath

The Calling Card was presented, to yet another new face, nobody wanted to make anything of it.

There was a rendezvous at the nearby Hengler’s Circus.  Hector out mid-week? For reasons that will unfold, I shall not see The Chaps for some time.

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Hector’s Lamb Curry for Eight

Posted on February 2, 2013 by Hector

The Day Before

Hector has been permitted to Host a Barrel of Löwenbräu (Buttenheim, Bayern) Bock. This necessitates a Home-Cooked Curry-Heute. KRK (Woodlands Rd., Glasgow) was the Source of the Ingredients. Only 2Kg of Mutton between Eight? Given our current rate of intake, Four of Eight could be disappointed. The Friends of Hector should not worry, the Staple Interesting Vegetable – Potato –  is to be included along with a mass of Leaves, some fresh, some tinned.  Potato, Hector has not been forgiven since the Potato Debacle of 2011 when two Bags of Israeli Salad Potatoes refused to cook.

The Lamb was cut into smaller pieces, not as small as a Bradford Curry, but way smaller than is the Glasgow norm. Home Ground Garam Masala was then mixed through and the Meat placed in the oven for an hour to cook in the Spice and its own Juices.

This gave the time to machine-cut two ridiculously large Onions and grate the Ginger. This and a healthy portion of Garlic (from a jar) were added to the karahi and cooked to form the basis of the Masala. The objective was once again to make as Thick a Masala as I could manage, whilst ensure there was plenty of it.

Cumin Seeds, Fenugreek (Methi) Seeds, Black and Green Cardamom and a piece of Cinnamon Bark were stirred in after some thirty minutes. The adding of the two Powdered Spices was held off as long as I could stand. A heaped Desert-Spoon of Turmeric and Chilli Powder were then added along with a similar quantity of Salt. More Salt will be added later to taste – and well before Serving.

Avoiding the creation of a Red Curry, only one Tin of Tomatoes and a Squish of Tomato Purée was added.  Some Natural Yoghurt found its way in too.  What are the odds that a Spoon of Lime Pickle will find its way in before Serving.

How Many Leaves?

A tin of Puréed Spinach was then stirred in. Fortunately the sheer bulk of the Onion-mix could take this. I hope no damage had has been done. The Fresh Coriander and Fresh Methi will be added in the hour before Serving along with the Potato.

The Lamb had given up much liquid and looked Very Dry as it was added to the Masala. The challenge now is to avoid sticking to the aluminium karahi – it shouldn’t but it does.

After another hour the Mutton was Tender-ish, the joy of the Small Cut.  The Masala had a Kick, but the Flavours have yet to emerge.

An overnight, and more Leaves will bring the Flavours out, and more Salt required.

Today is The Day

 Something strange happened at 07.00, the Landline Rang…on a Saturday… so Hector was now an involuntary member of the Wide-Awake Club.

The Curry had plenty of time to meet its fellow ingredients overnight in the Fridge. It perhaps looked too healthy, minimal Vegetable Oil had been used to pulp the Onions. To bring the Curry back to life I started a new Mini-Masala with some Oil, Cumin Seeds and a small freshly cut Onion. Things were looking better. The whole Mass Curry was heated in the oven for a half hour to ensure even cooking. The Lamb felt on the edge of ready the night before, this should bring it to Tender. Meanwhile the Potatoes were carefully chopped into suitably small pieces and Boiled – not taking any chances. Boiled Rice was prepared in three batches in the microwave.

The Fresh Methi Leaves, Dried Methi (soaked) and an entire bunch of Fresh Coriander were chopped. The Mass Curry from the oven was split into two pots on the stove. The Leaves were added with chopped Green Chillies added to the pot on the right, important everyone remembers this, Hector in particular. After some fifteen minutes the heat was turned off. That should do, I didn’t taste it – the Palate had to be in perfect condition for the Main Event.

The Core-Eight

Robin was first to arrive, we suffered the Football. Jonathan and Howard were next. The numbers today were kept to a minimum, the Barrel is only 20l, it is to be savoured. The Barrel was tapped @14.15, later than planned but we were only Four of Eight as Dr. Stan entered – as if his sixth sense had been working overtime. Löwenbräu Bock (Buttenheim, Bayern) – Herr Modschiedler  gave Hector a Bottle on his last visit in 2011. Dr. Stan and Jonathan had it at Source last year. Jonathan had driven the Barrel back from Bayern. This Bock retains the tradition of Dry and Hoppy, and unlike some of the Bamberg Breweries, has not gone Sweet to cater for the Masses.  Hector will not set foot again in The Fatherland until July of this year. Something needs to be done about this.

By the time Craig, Yvonne and Dr. Rick rolled in, the Final Whistle had just blown, time to get the Party going.

Jonathan insisted on sitting in the kitchen alone to watch some Chaps fight over a strange shaped ball. Hector had suitable entertainment lined up for the majority – Iron Sky – a Documentary set in 2018.

 There was Curry-Heute

Dr. Rick had flown in from Geneva yesterday. Looking for sub-atomic particles at CERN one day, and studying the Hector Curry the next. Jonathan was tasked with tasting the Minimal Masala to ensure the Salt level was appropriate. He was happy. Time to serve, oneself.  Yvonne went straight for the Baby Pot then changed her mind and went for the Man’s Pot.  The split of the mass of Curry was calculated to perfection.

 Very N***

There was a conspiracy. There is a banned word, an adjective which does not appear in this Blog. Difficult as it is to find new ways of describing what makes a Good Curry, The Chaps today were not playing ball. Texture-wise, this Curry was exactly how I had planned it. It was definitely Thick and Dry. Getting the Flavours exactly how I want them remains a mystery. I know the answer contains Methi, but there is more. Maybe I should have added more Oil. I have made better, but when one goes above the 1kg of Meat, it becomes more difficult to judge the proportions of Spice and Herbs. The Lamb was just on Tender, I avoided it turning to Pulp.

The Potatoes are well cooked! These are Lovely Potatoes! These are the best Potatoes, ever served in a Curry!

In the end The Chaps made the usual Positive Noises. That everyone, bar Robin, went back for a second portion says enough. Robin should ask for a Pensioners Discount these days. Robin took what was left home, he got on to his Donkey and headed back to Beit Lechem. It could feed him for days, the Curry…

The Aftermath

An Episode, no The Episode of The Big Bang Theory, where Amy Farrah Fowler is Very Naughty. Dr. Rick claims what was to be his next days lecture notes have appeared in an episode.

Posted in Hector's Cooking | 1 Comment

Glasgow – No Room at Charcoals, Refuge at Asmaan

Posted on February 1, 2013 by Hector

Dr. Stan is at a Birthday Party, with Jelly and Birthday Cake and Balloons…NOT! Dr. Rick has flown in from Geneva to have Curry-Heute – True! Apparently the Swiss do have Curry Houses, but nothing that compares to Glasgow. Such was the honour of having such distinguished company, Hector insisted that Dr. Rick choose the venue.

Charcoals (23a Renfield St, G2 1LU, Glasgow) was the choice after Dr. Rick had read my humble pages. A new venue for him, and one that Hector has not particularly raved about. We arrived just after 18.00 to find a new Façade. The entire Shop Frontage has been re-designed, the place finally looks like a Restaurant from the street and not just a Takeaway. The place was always larger on the inside than it looked from the outside, but now there is a single large bright open space. For the first time in three visits Hector could see other customers present. There were empty tables of course and I was surprised when we were asked by a familiar looking Waiter if we had a Reservation. (Why do Indians always ask if you have a Reservation?) I was even more shocked to be turned away. WTF?

The Redevelopment coupled with the Pre-theatre Menu has clearly attracted a new Clientèle, I will return.

 Another Venue

Dr. Rick knew that I would have a fall back. Asmaan Indian Restaurant (22 Bath St., Glasgow, G2 1HB) impressed both Jonathan and Hector last year on a first visit. Well Food-wise. I did end up paying for both meals, twice! Their Card Reader apparently malfunctioned and I ended up paying The Bill twice. Stupidly I managed to lose the receipts in the time it took the Bank to send out the required paperwork. So, my fault as much as theirs.

Again the Restaurant was far busier than on my last visit but we managed to get a small table at the far end of the room. Fine. I had to consult a Reliable and increasingly Well-known Glasgow Curry Blog to remind me of the Dish that impressed last time. Zaik-E-Dar was that Dish in Tender Lamb, for a change. I asked the Waiter for it to be served in my preferred style, no problem. Two Chapattis (£1.00) as ever would Accompany. Dr. Rick asked why I tend to go for Chapattis and not Rice. More Authentic and leaves more room for the following Ale – was the reply. He took the lead and ordered the same.

The Waiter returned moments later to check on the required strength. Medium with a Kick – was my customary reply, Medium – for Dr. Rick.

Is this all?

The first feelings were of disappointment. The karahi must be the smallest employed in the City of Glasgow. London portions is how I would describe this. The Lamb was covered in Slivers of Onion topped with thin sliced Mushroom. The presentation is Fine, despite the Minimalism. The Masala was suitable Thick and tending towards Dry. A welcoming Ghee base was visible. Whilst the Flavours did not burst on to the tongue this was a suitably complex Dish, I was enjoying it. The Lamb was indeed Tender, I wish there had been more, much more. Compared to what was served last evening in Helensburgh, this was way better.

Dr. Rick always chooses his words carefully so I was quite taken aback by his verdict. Interesting Lamb Stew before an Evening of Drinking. The Worst Curry I have had with you! He should have been with me last night, and getting the ‘Plogies in first, wait until tomorrow.

The Bill

£26.00. This included three Soft Drinks. Charge me more, give me more. Last time they did over-charge. Overall I have now paid for Four Curry Portions at this venue over two visits, whilst the Portions eaten by Hector feels more like One and a Half.

The Aftermath

The Texts were now flying in – Where is Hector? On his way to The Laurieston for some Fyne Ales.

Update 2017

The Great Industrial Curry Shop of the North – has permanently closed.

Posted in [Charcoals Indian Restaurant (Renfield St.)], [Asmaan Indian Restaurant] | Comments Off on Glasgow – No Room at Charcoals, Refuge at Asmaan

Akash New-co, Eager to please…

Posted on January 31, 2013 by Hector

The Akash (45A Sinclair Street, Helensburgh, G84 8TG) has been re-opened for a month, time to bed in. Hector was the Lone Diner at 18.00 this evening. Determined to have the Dish that was presented – eventually – on the last visit, I showed The Waiter a Photo of the version of the Methi Gosht Karahi. A Keema Paratha, for a change, was inspired by the fond memories of Keema Padora as served at the Punjabi Charing Cross.

The Waiter was keen to tell me that the Akash is registered on a Social Website and they are welcoming me to– Friend – them. Perhaps.

Having declined the offer to order Poppadoms I was surprised when one was presented, to keep me amused whilst The Chef had to prepare a Dish that would not be simply spooned out of the ubiquitous Ever-Ready Curry-Pot. Alas, no Dips.

The Waiter appeared minutes later with a small plate and a teaspoon. Here was a sample of the Masala to be served to Hector, for approval. Now this was a first!

Hector needs a new Sim

Only two Photos in this Report, more were taken.

The Methi Karahi Gosht looked the part, Dry and Thick with next to no Oil visible. First tastings noted a distinct lack of seasoning, a rather Uncomplicated Flavour. Already I realised that I have cooked this myself, and may well do again very soon.

Ersatz

When does the volume of Spinach substituting for Fresh Methi mean that one is in fact eating a Spinach Curry? Methi adds a distinctive Flavour to a Masala that was not evident here. I kept waiting and hoping, sadly the monotonous Flavour persisted. The Lamb was very Chewy, excessively so. There was enough, or did it last so long because I could not devour it with the customary vigour?

The Keema Paratha did have sufficiently distinctive taste such that it stood out. The Lamb Mince was very pleasant and the Bread was of a decent Thickness. Pity, there is no photograph.

The Waiter checked on my progress more than once, offering me Rice and Chapattis when I was halfway through. I had sufficient food, I chewed on.

Five Chaps sat an adjacent table and discussed the Menu. Evidently one was a (former) Regular. What is Chicken Chat? – one asked. The Regular insisted his friend try it. Pity it is no longer the much celebrated Akash Chicken Chat 1981 – 2012.

 

The Akash (New-co) still has some way to go.

 

The Bill

£13.50. This is the Classic Hector Curry Bill.

The Aftermath

The less said about my evening commitment the better…

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Kabana – Manchester’s #1 Curry Cafe

Posted on January 27, 2013 by Hector

On previous Manchester Trips, breakfast has been at Al Faisal (58 Thomas St.). Initial research had suggested that Kabana (52 Back Turner St., Manchester, M4 1LQ) was the best of the Curry Cafés in the Northern Quarter. Alas it is closed on a Saturday and I have always departed too early on a Sunday. Today the attraction of Stockport  convinced me of the need to stay on.  Finally a visit to this Curry Cafe was on.  Kabana, located right behind Al Faisal opened at 10.30 this morning, just as Andy Murray started to lose in the Final of the Australian Open.

Hector entered at 11.10, two Chaps were finishing off their Breakfast Curry, a third would turn out to be Staff. The choice of Seat had to be such as not to invade the space of others. This took me to the back table on the right, a perfect place from which to observe all the Action and take a Clandestine Photo or two.

The Display Boards made me conclude I should be ordering at the Counter and not wait for Table Service. Lamb on-the-bone was available and so the Karahi was ordered with the customary two Chapattis (60p). Howard and Tracey walked in a few minutes later. They ordered the same but off-the-bone. Mine came first, as anticipated.

As is served in the adjacent Al Faisal this was in the Shorba-style. The first Dip of the first Chapatti made me exclaim – Salt!   This Curry had the perfect Salt Balance, the Kick was also right. Small pieces of Sliced Green Chillies were on the bottom of the bowl. This was not for the Faint of Heart. There was a sense of Fresh Ginger too. There was sufficient Lamb allowing for the Bones, most of which was Tender, a couple of bits of Fatty Lamb were present. The only downside was the Chapattis. These went Cold and Crispy far too quickly.

Howard and Tracey’s Boneless version arrived not too long after I started eating. Howard remarked that – There was more Sauce than expected. A Big Salt and Coriander Hit, the right size of Portion. Better than Cornflakes. Tracey described hers as – Very good, better than Burnt Toast (which she had observed others in The Company eating at their Hotel Breakfast). The Chapattis served to Tracey were the best of the six on the Table.  I must admit the Boneless Lamb Karahi looked and sounded better than what I had enjoyed.   Indeed, for once I believe Howard experienced the Better Curry,  this is a rarity.

The Bill

£5.70. This was for one Curry and two Chapattis. Seriously Good Value.

The Aftermath

The Counter Glass had a collection of Calling Cards underneath, I offered mine and showed Mein Host the Curry-Heute Website. He had guessed what I was up to when he saw me Photograph the lot. The Two Chaps I dealt with were decidedly pleasant. The Curry here was definitely worth the visit. If it’s Sunday it will be Kabana!

Now for Stockport…

 

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Master Chef – Hector’s First Liverpool Curry

Posted on January 26, 2013 by Hector

Ale was the main attraction today in Liverpool. Arriving after everyone else I had to pick up from a Social Media Website where everyone had checked in. Matching this to the Map on the Trusty Samsung put Renshaw St. firmly in the mind. Renshaw then Myrtle. I had passed three possible Curry Venues by the time I had caught up with everyone. When finally charged to select a Curry House, the Master Chef (57 Renshaw St., Liverpool, L1 2SJ) sounded most appealing from the minimal Blogs that Liverpool can boast which cover Curry. That it was doors along from the Dispensary was an added bonus, we might go back…

Flagging a Taxi at the Baltic Fleet, the Driver knew nothing about Liverpool Curry, he may have been as intrigued as ourselves as to our chosen venue.

The Master Chef was empty, a couple of Websites had remarked on how it is always busy. Some of the Staff were eating. We chose the optimum table, mid-room on the right.

The Laminated A3 Menu was straightforward, Mainstream Dishes with a splendid list of Karahi Variants on one side, the Desi list on the rear with the Sundries and Accompaniments.. Now, what to have?

Yvonne stayed mainstream with a Chicken Jalfrezi. Craig, who still raves about his Bradford Curry Experiences at New Year, was looking for a Methi Dish. There wasn’t one, – So ask! Chicken Methi (no Chillies) was not a problem. Craig and Yvonne would share a Chapatti and a Boiled Rice.

Mags loves her Aloo Gosht and so was happy to find this. A Mushroom Rice would accompany this.

Now the Desi range was a challenge. A bit of this and a bit of that. I waved my hand across the list and told the Waiter I wanted all of these. It had to be Lamb on-the-bone as it was available. Karela was listed as a separate Dish, so I persuaded the now very patient Waiter that I should have on-the-bone with Karela – And as Dry as your Chef cam make it. Mags was straight in with – I’ll have mine Dry too! In an attempt to avoid Death by Chapatti I ordered a Garlic and Coriander Nan. The Waiter gave me a rough estimate as to how large it would be, fine.

Now Starters were discussed, a Vegetable Pakora and a Chicken Pakora to share was added in.

The Starters

The Vegetable Pakora was a serving of Four Pieces, really. I cannot recall ever seeing such a Miserly Serving, not even in London. The Chicken Pakora was two Slivers. Nobody would be put off their Mains in this Venue. Yvonne cut the Chicken, decidedly in my favour and so I had no Vegetable Pakora. There was enough to whet the Appetite, no more. The Dips were scoffed.

The Mains

The Platter of Curry set before Hector was fit for a … Hector! At times, ordering on-the-bone means less actual Meat, with this Dish, not an issue. There was loads. And Dry! This was a most impressive Presentation. The Masala was indeed minimal, the slices of Karela were in a perfect ratio to the Meat, sometimes I have found excessive quantities of the Bitter Vegetable on my plate. This was Lamb with Karela, not the other way round. Full marks for Presentation. Taste-wise the Dish was not powerful enough, certainly under-seasoned and I should have asked for Methi too. The Lamb had been cooked as a Curry and was not Lamb Chops Starter turned into Curry by pouring Masala over it. The Meat was a bit on the tough side, not the best Lamb I have ever encountered. However, having selected this venue with minimal information, I have to give them credit for creating a Dish to my specifications. For me, this was a good introduction to Liverpool Curry. The Nan was not so impressive. The Garlic content was not noticeable, the Coriander was certainly evident. The Bread turned Crispy too soon, a pity.

Yvonne’s Jalfrezi was not in anyway a Soup. With the abundance of Capsicum, which Yvonne enjoys, this looked more like a Stir-Fry to me. Yvonne enjoyed it but only managed half, the Portion was generous. Absolutely lovely – was Yvonne’s verdict though she did admit there was way more than she could eat. Craig would come tot her rescue – Even though it’s killing him  –  Yvonne remarked.

Mags has had this choice of Dish in many venues that I have witnessed, it is probably her standard Take-Away too.

I wiped the plate clean, what more can you say?

Mr. Methi

Now Craig does not eat a lot of Curry. He has been regaling his work colleagues with Tales of Methi in Bradford. Mr Methi is how Craig now refers to himself.  Sublime, the Perfect Curry – was his verdict, before demolishing the rest of Yvonne’s Jalfrezi.

The Bill

£47.30. There were no Drinks, but there were two Starters. This was very good value despite the criticisms.

The Aftermath

The Calling Card was accepted with a promise to look at the Curry-Heute Website. Lovely Staff, a Friendly atmosphere, we left in a contented frame of mind. Now, The Dispensary really was only a few metres away…

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Al-Faisal Tandoori – Curry in Manchester, eventually…

Posted on January 26, 2013 by Hector

Hector arrived in Manchester last night armed with a Google-Map printout of Curry Houses on the edge of the City Centre. No Curry-Mile tonight, let’s find what else is available outside of the Northern Quarter. Only Dr. Stan and Jonathan were left from those who had started on Thursday at the Manchester Winter Ale Festival. A Pint was waiting for me at the New Oxford, sometime later we departed, Jonathan in search of the Travelodge, Dr. Stan and Hector on the Slippy Trek back from Salford. He convinced me that the walk back to the City would be no problem. That the Sleet was falling and had settled underfoot was making walking conditions poor. An unverified Google listing – Lights of India (39 S. King St.) had taken my fancy. Dr. Stan and I separated on King St. and there began the problems. It was dark, it was wet, the map was in risk of turning to pulp. South may have been a dimension too far…neither the Curry House or the Restaurant revealed itself. What puzzled me more was that we had walked back from Salford and had not passed a single Curry House, how was this possible?

The Arndale Centre was spotted, a familiar Beacon. Two years ago I first toured the Northern Quarter on a late January Evening and found only closed Curry Houses. Tonight was no different. I asked some Bouncers, they pointed to the only illuminated premises in view, – Try there. I did, Burgers and Pizza is not what I had in mind.

I walked back to Piccadilly and found the Taxi Rank opposite the Wellington Statue where my sojourn had begun some four hours earlier. Two Taxis withdrew as I arrived, surely another would come soon. Did I mention the Sleet? The Outer Garments were beginning to soak. I crossed the road thinking I might flag something down. By now the Rusholme Curry Mile was foremost on the mind. One cannot come to Manchester and not eat Curry. In the end (01.00) Hector had to admit defeat – there was to be no Curry-Heute.

Well strictly speaking there would be, this morning there was a need for Breakfast. The Hotel had this as an £8.00 option. The Curry Cafés of the Northern Quarter would feed me for less. Al-Faisal Tandoori (58 Thomas St., Manchester, M4 1EG) has been my favoured Breakfast Venue for three visits to date, perhaps a time to return to This and That (Soap St.). Alas, Mein Host was not ready, their official opening time was 11.30, it was only 11.12. Al-Faisal it would be once more.

There was a suggestion of recognition from The Chap sitting with his back to the door and getting stuck into who knows what? Lamb Karahi once more looked like the optimum dish on offer – with two Chapattis.

No sooner had I sat down than the Dish was presented. This is what they have ready, bubbling on the steam devices which keep food warm. Glasgow/Bradford this is not, one expects Shorva at best, Soup at worst. Had the Karahi been served in the metal container from which its name derives, this would have been Soup. On the flat plate one can see exactly what one is being served.

The Masala is a throw back to the 1960s, obvious Ghee, definitely Onion-based, and a serious Kick. I was trying to work out if the Old-Fashioned flavours came from Black Pepper or Ginger, maybe both. Ten decent sized pieces of Lamb were the only Solids, should I have had searched for the Interesting Vegetable? One knows what one is getting here. It is not the greatest Curry on the Planet by any means, but it has proved to be consistently satisfying. For Breakfast/Lunch this is ideal. I believe that every time I have eaten here, another Curry has followed in the same day.

The Bill

£6.20. Much cheaper than the Hotel Breakfast and much more satisfying.

The Aftermath

The rest of The Chaps had gone ahead to Liverpool. It is some Fifty Years since I last set foot in this City. So, Liverpool it was then… would there be Curry-Heute?

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