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?

Posted in [Al-Faisal Tandoori] | 1 Comment

The Village, Glasgow – Seats Upstairs

Posted on January 19, 2013 by Hector

The first visit to The Village ‘Curry House’ (119 West St., Tradeston, Glasgow, G5 8BA) of 2013 was written in the Diary some time back. This would be in the too infrequent company of Alan and Tracy. The rendezvous was at The Laurieston just along Nelson St. where Hector had been checking the quality of the Ale before the arrival of his Dining Companions.

Marg drove us along, negotiating the maze that is the one way system around Tradeston. We entered The Village though the new Main Door on West St.

Our Sri Lankan Host (why do I still not know his name?) offered us a table in two minutes. Spotting the Balcony Seats to be free I offered – Why not take three minutes and give us a table upstairs? A first. There was the suggestion that this was set aside for those who wish to Bring Their Own… a feature I shall mention this once only, not to be encouraged.

No Rice

Alan took my lead and decided upon the Lamb Lahori Kirahi, but Boneless and merely a Portion. Hector had the full Half-Kilo in mind and on-the-bone. Well, who could eat a Bonless Half-Kilo? Tracy who eschews Lamb chose the Chicken Punjabi Kirahi. Marg was in the mood for the Village Classic – the Lamb Desi Korma. Three Chapattis and a Garlic and Coriander Nan were the Accompaniments.

Oh, We’re having Starters

Inspired by the memory of the Lamb Chops at Akbar’s last month we established that a portion of Badscha Chops here was indeed four, for Alan and I to share.  Tracy opted for Fish, the Lahori Machli. Marg was content to enjoy the Complementary Poppadoms but did ask for a portion of Mango Chutney.

Given the size of the premises one does not expect to see it full, there were a significant number of Co-diners downstairs, an opportunity to photograph the crowd. The conversation at the table was of München. Alan and Tracy were there recently to see a Beat Combo – Motörhead. This was their first visit to this fine city and so a visit to the Indien Mango was called for. They were not over-impressed and should have followed the given instructions. They were kept prisoner for two hours once they identified themselves as Friends of Hector. They apparently did not spend time in any of the classic München  drinking establishments.

The Starters arrived in good time. The Lamb Chops were smaller than those I have eaten recently:  Yadgar  and Akbar’s in Glasgow, The International in Bradford. They were suitably Dry and Marinated in Spice, very Tasty I thought. Alan was less impressed expressing a preference for Akbar’s.  Perhaps his Soft Drink was affecting his judgement?  Tracy sampled some Lamb, wtf? The Fish Starter was a decent sized portion but then it was almost the price of a Bradford Main Course. I declined the opperchancity to sample the Fish, I knew what was coming, or did I?

Compare and Contrast

January 19                     v                      September 17

The Half-Kilo of Lahori Kirahi served this evening bore little to no resemblance to the wonderful dish I have been served since this became the first dish on the new Menu in the New Premises. The Masala was too the fore, indeed it looked nearer the Tawa than that served previously. The Masala of course had the wonderful Village Flavours but how did I end up with this? The Lamb as ever was plentiful in this size of serving. I had to ask Abdul for a third Chapatti to complete the serving, another first. Satisfaction was certainly achieved but one’s mind cannot help but consider the many Blog entries I have written over the years about the lack of consistency at this venue. Maybe they need to look at a photograph of the various dishes so that the Chef on duty will know what the customer expects.

Alan’s Boneless version was described as –  Delicious, but was not hot enough, as in Spice.  At least Hector can state that the Portion looked to be a decent size.  Archie, my Curryspondent, has been carefully monitoring the number of pieces of Lamb served up these days, particularly  at Lunchtimes.

 

Tracy’s Chicken Punjabi Karahi was everything I would not order. At least the Masala was not excessive, but Chicken and Capsicum? A Doggy Bag was called for, Abdul obliged.

Now the Village Lamb Desi Korma has given Hector, and Marg, great pleasure over the years. Tonight’s was far too Soup-like. The Masala is a key part of this dish, but there is a limit, surely. We had all asked for our meals to be served with a Kick, except for Marg who asked for Medium. Marg’s dish turned out to be the Spiciest of the four served. I sampled, assault! Marg resorted to the Doggy Bag also.  Our Waiter said he would ask the Chef what happened…

Coffees were consumed by three of four.

The Bill

£74.35. With Starters and Coffee, well within acceptable parameters.

The Aftermath

I spotted our Sri Lankan Host showing his Computer-thingamybob to Mr Baig (the Proprietor) and a young Lady member of staff who must be Miss Baig, she is Kassif’s image. Mr Baig looked up, I realised they had to be looking at the Curry-Heute Website. Indeed they were. Mr Baig reminded me that I should have asked for my Kirahi to be served – Dry and Desi-style.  Why don’t they serve it that way by default?  Kassif joined the family for a Photo. I shall call her Miss Baig.  Miss Baig said – You have been everywhere!  She then asked why The Village was not My Favourite Curry House? I had to admit my allegiance to Yadgar and the Curry Houses of Bradford – where Chapattis are inclusive. However as her Family will testify, I ate at The Village for years before Yadgar was brought to my attention. I have eaten more Glasgow Curry on these premises by far, and therefore feel entitled to be critical.

I had to show them the Blog of the worst Curry served to Hector since the dawn of Curry-Heute, the Zwarg in Bamberg.  That was an Indian restaurant? – asked Mr. Baig incredulously?

Now if only I could find a photo of the worst Curry ever served up in the south of Zakynthos at Laganas.  I did offer to return the next day to show them how…

Meanwhile, the others waited, patiently…

The Poster in the window is an advert for Valentine’s Day.  Marg and Hector were privileged to be part of a sell-out evening some years back in the old Upstairs Restaurant.

 Cider Time

Hengler’s Circus do not let you in with a Doggy Bag. We left being unable to get served in decent time, typical of this chain. Three times I walked two blocks on Sauchiehall St. which must be the unhealthiest place in Glasgow, given the disgusting ritual people partake of, on the pavements. Glasgow’s Current POTY, The State Bar was once more the establishment of choice. The loud music drove us out last time, this time we stayed but the staff were a bit indifferent. The Ale was nothing special, hence Cider.

Posted in The Village "Curry House" | Comments Off on The Village, Glasgow – Seats Upstairs

People say – Hector don’t you think you’re living here in paradise? … Yadgar!

Posted on January 18, 2013 by Hector

Whilst the rest of Britain struggles with a skiff of snow, Glasgow is merely Baltic, seriously. What better way to warm the cockles than a traditional Friday pre-Ale Curry-Heute at Yadgar (148 Calder St., Govanhill, G42 7QP). Dr. Stan pooh-poohed Hector’s suggestion that he try the Lamb Chops Achari, why? The order was texted to Shkoor, Mein Host mid-week. Starters were declined, let’s have a Lamb Chop Frenzy.

Dr. Stan was in situ at the small table furthest from the door, the place was quite busy. The Complementary Poppadoms and Onion Chutney were brought along with the ritual soft drinks. Shkoor greeted us and once again Starters and even the traditional Salad were declined. We agreed to spell the Chapattis so that batch two would be warm. Did I mention it was cold?

Shkoor placed a plate of Palak Masala on the table first. When I last had Lamb Chops Achari at this venue it was as a guest of the house and in the company of Ahmed from Islamabad. The same dish was an Accompaniment that evening. It must be the perfect counterpoint to the Achari Flavours.

Behold the Lamb Chops!

A large Karahi of Lamb Chops was set on the table – gosh! I think we might just manage this… Three Chops each were spooned on to our respective plates along with a few spoons of the Palak Masala, a mountain of Chops remained. Shkoor came out for inspection, with a mouthful of meat all I could do was nod. Dr. Stan was immediately impressed. He realised that any Achari experience he may have had can now be put in the past, this was Yadgar Achari. The normal Thick and Rich Yadgar Masala with the exact proportion of Lime Pickle, this is indeed a treat. Alternating with the Spinach this meal was another delight.  Glasgow Curry at its very best.    Mmmmm – was as much as Dr. Stan proferred. No more needed to be said, this was another very special Curry Moment.

After six Chops (each) I stopped counting. The pile of Bones grew, the Karahi approached emptiness. At the base of the Karahi the Ghee had settled, the Masala had accumulated, an even greater Achari Blast! The Kebab Chaps at the adjacent table watched with interest – I thought we ate a lot.

Shkoor offered Dessert and Tea, also declined. We came for The Curry, we had eaten to the level of Complete Satisfaction.

The Bill

£25.00. How little? We insisted on paying more. We know we are on a good thing here, so let’s not spoil it.

The Aftermath

Lord Kelvin may have a Scale to measure the Temperature of this Dark Glasgow Night. For once the warm Temperature of the Ale at The Laurieston was welcoming.

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Dry Lamb Curry – Home Cooked

Posted on January 16, 2013 by Hector

The local supermarket insisted I take home portions of Lamb Neck Fillet, heavily reduced.  Cooking for one this evening, what to do?  Curry-Heute!

Determined to try the new Pot and do something different, Hector consulted a few Recipe Websites, all insisted I marinate the Lamb in Yoghurt and Spices.  A ground Garam Masala and Yoghurt mix became the Marinade.

After a patient thirty minutes the Pot was placed in the oven to bake the Lamb mix.  Meanwhile in another Pot, determined to make a Dry Masala the only liquid added to the pulping Onions was from the Tomatoes, Ghee was used instead of my normal Vegetable Oil.

After another thirty minutes and the near panic of having ruined the Onion based Masala the contents of the Old Pot were added to the New.  By now the Lamb had given up its Juices, more than enough Liquid.

After another forty five minutes in the oven Courgette and Mushrooms were to be added  as the Interesting Vegetables.  A Spoon of Lime Pickle somehow found its way in too.  The countdown began, thirty minutes more…

The Lamb Curry

The Lamb was a much better quality than normally purchased, the tenderness was astounding.  The blend of the usual Spices gave a suitable kick, the Pickle the Achari Bight.

More Seasoning

Salt had been added at the time of cooking, not enough.  In keeping with Hector’s self imposed Salt Law there had to be a second plate consumed, much better.

 

 

 

 

 

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The Mother of Hector is 80! Cafe Salma, Mother’s Choice…

Posted on January 13, 2013 by Hector

The Mother of Hector is primarily responsible for Hector’s Lust for Curry. The Mother of Hector is eighty years old this very day. It was she who decided the the Birthday Lunch would be a Curry and the venue would be Café Salma (523 Sauchiehall St, G3 7PQ).

Six came to dine shortly after the 14.00 Sunday opening time. We took our seats downstairs, a cake had been dropped of a wee bit before. This is the first appearance of The Sister of Hector in Curry-Heute, Elaine does not get out to eat Curry often but having been to India knows what constitutes a genuine Curry. John and Dinah were Mother’s invited guests and also make their inaugural appearance.

The Complimentary Poppadoms and Dips were brought as we arranged our seats.  Hassan, Mein Host, arrived on the premises, three hours before his normal Sunday starting time he told me. When he saw the booking he thought he had better be present. Hassan came straight down to greet the Party and welcome the Mother of Hector once more. He took the order himself.

Dinah decided to go Moroccan and chose a Tajine – Chicken Tajine Fassi. John opted for the highly recommended Kofta Palak with Peshwari Nan as Accompaniment. Marg departed from her norm and went for Kofta too, of the Bhuna variety. Two Chapattis (two?) were her chosen Sides. Elaine was almost ordering Kofta, not having experienced these since India but went for the Ravi Machi. I suggested that this would best be accompanied by the excellent Vegetable Rice. Hector had considered each of these three Curry Dishes but decided to have the same as Mother on this day – The Lamb Lahori Karahi (Medium with a Kick). Boiled Rice has been Mother’s accompaniment since the dawn of time. I have not experienced the outstanding Garlic and Coriander Nan for ages, quantity wise it is comparable to two Chapattis. Elaine decided another one on the table would be in order.

Dinah’s Tajine was a Veritable Feast. The Chicken part was significant, the Cous Cous generous and a Bread was also part of the presentation. A Doggy-Bag was called for eventually.

John managed to review both parts of his meal simultaneously – Naniliscious, I’m glad I came.

Marg was glad of her change but found the Kofta Bhuna to be Spicier than she expected. She enjoyed the different texture to the Meatballs compared to her typical Chicken/Lamb choices.

Elaine considered the Ravi Machi to be Authentic. She explained her Fish choice being down to the fact that she rarely gets to eat it. The Garlic and Coriander Nan was also a big hit.

Curry-Heute

Wunderbar – was how Mother described her Lamb Lahori Karahi. This is a much wetter Curry can than Hector tends to aim for currently. The Masala is certainly not Soup, far too good. Scooping the Masala into the Nan is pleasure. Choosing the moment to take in some Tender Lamb is part of the overall pleasure. This is a Great Curry.

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Happy Birthday

The arrival of the Coffee was the queue to bring in the Cake. Unbelievably, this was Mother’s first ever Birthday Cake. Why eat Cake when one can eat Curry?

The Bill

£100.70. There was no charge for rent, we were there nearly three hours.

The Aftermath

More fuss was made of The Lady on her Special Day.

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