Akbar’s – The Taste of Bradford – In Glasgow!

Posted on April 20, 2012 by Hector

Akbar’s (573–581 Sauchiehall Street, Glasgow, G3 7PQ) has been hit and miss in Hector’s previous four visits, this evening’s visit was very much the decider.

Arriving at 17.10 I found many people already ensconced in the ritual eating of Curry.  So did they only open at 17.00 today?  I give up.  Hang on, their website says 17.00 during the week, 16.30 on a Friday, 16.00 on a Saturday and 14.00 on a Sunday.  Why not 2pm everyday?

Hector was recognised and sat at a table for four, the rest of the settings were quickly cleared away, space.  The Maitre d’ asked where I had been for the last few weeks.  My last visit was some six weeks ago, and I thought the temptation of Bradford Curry would have had me semi resident by now.  I replied that there are other places to eat, I could have added other cities, even other countries but that would have been churlish.

The ridiculously large Laminated Menu was offered, I knew what I was having – the fated Roshan Lal.  Tandoori Roti at 95p each caught the eye, these instead of the standard Chapattis, I thought.

It was the third waiter encountered today who took the order, he had failed to do so on my first visit so by now he must have settled.  I made it clear I wished my dish In The Asian Style as the proprietor Shabir Hussain himself has instructed the Hector to do.  ‘Do you want it Spicy?’ was the reply… ‘In The Asian Style please, I don’t want Soup!’ He glanced at his watch and informed me that the order would be fifteen minutes.  This is five less than on my first visits, either it was quieter or they are getting their act together as a whole. ‘No, I don’t want Poppadoms.’

The Complimentary Salad appeared in no time at all, presented as ever by a Chef.  I knew this signalled the imminent arrival of the meal. Toys away.

The second waiter brought the food, three more waiters would stop and ask me how I was enjoying it.  This is a wearing feature of Akbar’s, the place feels over-staffed and the courtesy could be more subtle.

Now for the positive

I use the term dry frequently in this Blog.  Bradford Curry redefines the term.  I know for a fact how hard the Chefs have to work to remove the surface Ghee. With the Masala at an absolute minimum this Curry looks exactly how it would be served at International, Sheesh Mahal Kashmir et al in Bradford. And as for the flavours… how do they achieve this?  The Bradford Curry Taste is so distinctive one could pick this out of a hundred Curry dishes.  That it happens to be my absolute favourite should go some way to relating just how much ecstasy Hector was experiencing.  This must now put Akbar’s in the top half dozen Curry Houses in Glasgow.  This is sheer pleasure.

The Lamb was cut small, possibly even smaller than in previous visits, approaching the Kashmir minute cuts.  Tender of course, and so much of it.  This would last a long time.

The Tandoori Roti were a hoot.  I was not expecting two such large offerings.  I wondered how I would eat both.  The first was hot and soft-ish and was soon devoured with one third of the Lamb. However it did turn crispy quite quickly.  Next time one Chapatti, one Roti, and no plate. The Salad remained untouched.

Hector’s capacity would be sated, this was very apparent before the second Roti was started.  It took mental gymnastics to match the remaining Lamb to the most edible parts of the Roti.  This was fun.  I had realised by now that I had cocked up the order – I had forgotten to exclude the Capsicum.  The pieces started to emerge in the Karahi, this actually aided my ability to finish the Lamb.

The Roshan Lal, In The Asian Style is one hell of a dish.  How many more will I have before I feel I can risk trying the Lamb Karahi?

The waiter who removed the debris, yes another one, was from Bradford. He insisted that the venue under the taxi office next door to the Sheesh Mahal – Westgate – is his favourite Bradford Curry House.  Perhaps my Bradford friends will check this out?  How could I go there when the Sheesh Mahal is open?

The Bill

£13.85.  At £2.00 for the Sparkling Water this leaves a fair price for the excellent Curry and Roti.  Paying at the desk I think I had now been dealt with by possibly eight staff members.

The Aftermath

As I marched along Sauchiehall St I passed three venues with people on the pavement handing out discount vouchers, up to 50% at one place.  Why not just drop your prices and improve the quality of  your food?  There are now five Curry Houses around one block west of Charing Cross serving some of the highest of quality Curry served in Glasgow.  It is ironic that later in the Bon Accord I got chatting to a group who had just been to the Koh i Noor, why?

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Karela Gosht at Yadgar!

Posted on April 14, 2012 by Hector

Curry-Heute at Yadgar (148 Calder St, Govanhill, Glasgow, G42 7QP) was not in mind  until Robin changed the Post-Curry rendezvous whilst Hector was in transit.  The restaurant was phoned and a portion of the legendary Goshat Karahi was organised, this would be ready some ten minutes after my arrival.

On entering I acknowledged The Ever Faithful Servant behind the counter and took my seat, by now I should know his name.  Shkoor, Mein Host appeared through his magic trap-door and looked in surprise at the solitary Hector.  ‘Boneless?’ he asked.   ‘I feel like a change.’    The reality was: the superb Goat Curry I had last evening at the Punjabi Charing Cross had simply whetted my appetite for a really good feed; I knew that a Boneless Goshat Karahi would achieve this goal.

Shkoor  informed me that they had Karela Gosht on-the-bone – ready, how could the Hector resist?  I then declined the offer of Poppadoms and Chutney, a small Brunch with Marg had been consumed earlier.

As ever Shkoor took time to listen to my travels in the last ten days, he has come to realise that the sign of a good Holiday Destination is how good is the Bier and the Curry?  Poor Chap, doesn’t get out much.

Behold the Karela Gosht!

The Karela had been cut almost in rectangles rather than the automatic  way this Bitter Vegetable suggest – cutting thin slices as one would an Onion.  This made it very apparent in the dish.  The Lamb looked wonderful and what’s more, there was plenty of it. The ritual Dip almost had the Hector gasp – this was going to be yet another first class Yadgar experience.  The Curry at Yadgar is always very good – to excellent.  Sometimes it is off the scale, today was such a day.

I had to stop and take notes of exactly what I was eating: the Karela I have covered, the Onion was cut in larger slices than the norm.  The conclusion was that the Bitterness of the Karela was balanced by the slight Sweetness of the Onion.  Meanwhile the Herbs and Spices in the Masala were working their magic.  As for the Lamb, this must go down as one the best platefuls of Lamb ever set before the Hector.  I had been given a portion of Lamb on-the-bone, the Bone content numbered two – all the flavour from the Marrow, none of the debris.  And as for the tenderness, the flavour, as is written: off the scale.

More Chapattis were offered but declined.  The Chapattis served at Yadgar are as one would expect the larger, thicker and filling ones that cost half the price of the nonsense served in the majority of outlets.  I ate my fill, mission accomplished, and more.

The Bill

Money did change hands.

The Aftermath

The Ever Faithful Servant had by now sat at the adjacent table and was tucking into his lunch.  He had chosen a Shorba style Curry.  Why? – when  surely even better alternatives are available? The conversation with Shkoor moved from the dining room to the counter.  I commented on the number of Asians who come to Yadgar and order Pizza and Chips.  Their treat, I am told.  We went on to discuss the quality of food served in India/Pakistan – I could well be disappointed by the lack of quality meat, or even its availability.

The locals get to choose every day whether to eat the wonderful food served at Yadgar or not, is there a tone of resentment in this commentary?  Hector was born in the South-Side but removed at an early age. I ask the same question once again: why is the place not queued around the corner 24/7?  But if it was, the Hector would still not be happy.

Posted in Yadgar Kebab House | 1 Comment

7 Goat to the Punjabi Bock Fest

Posted on April 13, 2012 by Hector

Mr Holden is in town, our very own Bradford Curry Guru who searches for new Meats and had Hector try to eat Liver at the Sheesh Mahal (Bradford) earlier this year, and disgracefully ate Sheep’s Brains one night  at the same venue last summer.

With Hector abroad discovering a new venue in Zell (Mosel) yesterday I was not in town for the Chaps visit to Yadgar.  I am assured the food was infinitely better than their behaviour…

The Punjabi Charing Cross (157-159 North Street, Glasgow, G3 7DA) was agreed upon as the venue for this evening’s outing of The Friends of Hector; the promise of Goat Curry had Mr Holden excited.  Lady Yvonne emailed during the week when she discovered that Goat Curry was to be the dish of the day.  Mr Boyd cancelled a trip at the last minute; Marg arrived a few minutes before Jonathan, both slightly late. [Stan.TB] lived up to his new moniker and had Mr Holden walk to Charing Cross from Partick Cross.

The order was six Goat Gurmeet, created by the hands of our should-be Celebrity Chef, Mr Gurmeet.  It is the Curry Awards season again. Marg, who prefers her meat off-the-bone and was abhorred when I cooked Goat some years ago, selected the safer South Indian Garlic Chilli.

Twelve Chapattis were the accompaniments, Mr Boyd ordered Rice.  This apparently was the cause of the Stooshie at Yadgar yesterday, who eats Rice with such a quality meal as this, Mr Boyd!

The Complementary Poppadoms and Onion Chutney were brought to the table as we took our seats.

Having phoned in the order the previous evening from Bus Stop 10 at Edinburgh Airport, (how’s this for unnecessary detail?), Hector was becoming a bit fidgety when after forty-five minutes the main meals had not arrived. Patience, Dear Chap.

Last time Hector found the Goat to be a bit chewier than the customary Lamb/Mutton.  The Chaps had been warned.  There was no need; the Goat was cooked to perfection.  The Masala was thick and rich with the flavours erupting on the tongue.  There was very little conversation, there was no need, we know what we like and we had just been given it.  The Chaps were happy.

Hari appeared with a Complementary plate of Karela, a new experience for Our Man from Bradford. There was a spoonful for each of us.  A dry, salty Vegetable, a welcome addition and the Punjabi Charing Cross may well be the only place in the country which produces this cooked in the traditional manner.  Thank you, Hari.

But then…

There was one criticism, the event was over too quickly.  The portion size was more akin to The Village than the Feast we have become used to at the Punjabi.  We all felt we could have eaten more, and given that every Karahi was wiped clean this was the proof. If the Goat Meat is dearer, then please charge us more and maintain the portion size..

Meanwhile at the Ladies end of the table

Lady Yvonne was not into eating with her dainty fingers.  A knife and fork with Goat on-the-bone means much will be leftover.  Despite the fact that Mr Holden was not sitting in my line of sight, I knew that the bones were visible to both of us.  We did the decent thing…

Meanwhile Marg had consumed her South Indian Garlic Chilli and expressed her pleasure at the dish but she too made a clinical observation: ‘It was just Lamb and Sauce, and there was not enough of it.’  Marg’s dish is what Mr Holden and Hector refer to as Soup.  It is what we try to avoid at all costs, and after our recent European Experiments I am surprised that Marg was not more adventurous.  Without an Interesting Vegetable then sadly this is all this style of Curry can ever be.  A shared Vegetable Rice would have enhanced the meal.  (But not today in the presence of Mr Boyd.)  as for the quantity, it is unusual for Marg to eat the lot, this was achieved.

Hector was permitted a Dip of Marg’s Masala, too sweet, too red, and too oily for my liking = Soup!  But, Hector had just eaten a superb Curry prepared in exactly the way he seeks.

The Bill

£89.90.  Would you believe one Lady had a Glass of Wine? It must be Friday.

The Aftermath

Mr Holden introduced himself to Hari and described the Curry of Bradford. The Restaurateurs may not believe that I knew Bradford Curry before I met Mr Holden. We know what we like but continually strive to discover more.

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The Taj Mahal – Zell (Mosel)

Posted on April 12, 2012 by Hector

This is only the third time I have made a Curry-Heute posting without having tried the Curry first, but once more a Curry Haus in a special location has to be reported.

Until today I did not know of the existence of the Taj Mahal (Balduinstrasse 46, 56856, Zell, Tel: 0049 6542 962465), it does not show up on Mr Google.  It was on a whim that we went to Zell today just to pass the time before our flight home.

Open at lunchtime it will certainly be visited in Oktober when The Chaps return.

Mein Host was happy to chat and mentioned the fact that he gets many visitors from ‘England’.  Bernkastel-Kues is his nearest competitor, so at least it is now known that there are two outlets on the Mosel, then of course more down at Koblenz where the Mosel joins the Rhein at Deutsches-Ecke.

Update

When phoned in October 2014, there was no reply.

Posted in [Taj Mahal] | Comments Off on The Taj Mahal – Zell (Mosel)

Saarbrücken – Star of India

Posted on April 10, 2012 by Hector

Saarbrücken is on the western edge of Deutschland bordering France, it has been French twice in the past.  With only one Curry House there was no choice.  Star of India (Johanisstrasse 17, Nauwieser Viertel, 66111, Saarbrücken) it was then.  Arriving in the city at lunchtime I phoned to see if they were open, in this way we could subsequently enjoy dinner at one of two possible Bier Houses, alas the answering machine said otherwise.  With the rain relentless we set off to introduce ourselves to  Saarbrücken and located  Star of India half a block from the Rathaus, we would return.

There was about a dozen customers as we entered around 19.30, a group of young girls were just finishing.  The German waiter approached and I decided not to speak anything but English this evening.  Curry Menus are written in a language we all understand so no need to translate.  However the Lamm dishes were  – ohne Knochen – so I did have to look up to see what I was missing.   Do you have any Lamb dished on-the-bone? I then asked.  I was shown the Tandoori section of the Menu.

This left a plain Lamm Curry or Mutton Saag.  It had to be the Spinach.  Marg felt like Chicken tonight and went for Chicken Ginger.  Boiled Basmati Rice was inclusive which is just as well as the starting prices were a bit steep.  A Knoblauch-Naan had to be ordered just for the fun of saying it.

Bottled Franziskaner Hefe Wiezen was available at a decent price, indeed the only Asian on the premises who was probably the owner sat with his friend sharing one.  I stuck to my standard pattern and ordered Sparkling Water at a hefty €5.50 for a 0.7l bottle.  This was then served in a Jug so I had no way of knowing if this came from a supermarket 2l bottle.  Marg’s Apfelschorle was also more expensive than the Bier.

Two Poppadoms were presented, the wonderful German ones with the Cumin Seeds, very tasty.  The Pickle on the table was very tart, impressive so far.

By now our waiter had established our origins.  He assured us that he would be serving North-West Indian Curry and not German Curry.  Expectation levels were increasing.  He described  Saarbrücken as not being the most attractive of places but insisted that the people were friendly.  The classic industrial heritage.

The Rice and Nan arrived first, once again there was enough Rice to feed four people.  There was nothing to show that the Nan had ever been introduced to Garlic, it was also thinner and more crispy than one would hope for.  The Curry was brought in a complex pair of candle-heated stands.  This looked the part, but what exactly were we being served?

Marg’s Chicken Ginger was set down first. 

Ginger Chicken

High on its promontory I could see nothing but the thinnest of Masala which could only mean Shorva. At least there was enough Rice to soak this up.  Marg described her meal as tangy, she also marvelled at how the Chicken pieces stayed together until she decided to cut them, a sure sign that this was Halal Chicken.

There was a copious quantity of Fresh Ginger and slivers of Onion, but one could only deduce that no Onion had been hurt in the making of the Masala.  Marg enjoyed her meal.

Mutton Saag

 

 

 

 

 

 

 

The Mutton Saag was dark with Spinach and looked totally different to the Soup that Marg had been given.  The Lamb and the Spinach made a massive mound in the dish, the portion was going to be a challenge.  At the base of the dish was a little of the thin Masala that could well have come from the same pot as the Chicken Ginger.  So, a Curry with no Onion at all?  This would be different.

In the time honoured manner I dipped a piece of the crispy-ish Nan into the Masala, there was a pleasant flavour and a definite kick.  The Lamb was tender but the Spices had not permeated the meat.  Then there was the mass of Spinach, lots of it.  I know from my own Palak Gosht recipe that Spinach should be cooked separately in its own prepared Spice and Herbs and then added to the Meat base.  I stopped doing this some time ago, I prefer the two to be in each other’s company a lot longer. The meal was well seasoned and with the kick was certainly not bland.   I kept hoping for more flavours, but none emerged.  Even the Spinach should have assaulted the taste-buds, but no.

The Bill

€39.50.  €9.50 of this was the two soft drinks.

The Aftermath

Our waiter was charming.  He was interested enough to ask what the Indian population was in Scotland.  Of course Pakistani and Bangladeshi was the answer. (Apologies to the minority in Scotland who are of Indian descent.)  He had never been to Scotland, on a day like today, he would feel at home.  We left, the rain continued…

Posted in Star of India | 1 Comment

Le Penjab – Strasbourg, Hector’s First French Curry

Posted on April 8, 2012 by Hector

Curry-Heute is two years old – today!

It is April 8, Hector is still on vacation, tonight it is Le Penjab (12, Rue de Tonneliers, 6700, Strasbourg). This is a significant date, it is two years to this very day when the first Curry-Heute report was written about the Indien Mango in München. Much Curry has been consumed since then and many words written.

Hector, with the ever faithful Marg in tow had a choice of four Curry Houses that had been encountered in the previous twenty four hours. The Bar Exils has proved to be a Hector Magnet. Le Penjab is around the corner, so the feelings were that the Omens had  already been written.

About four other tables were occupied when we entered around 20.00. A table for two it was then. The menu was quite limited. For Hector it was normal Lamb Curry or Gosht Vindaloo. The latter felt the better option. Marg went for the Lamb Roganjosh, the presence of yoghurt having put me off. I asked the Doris if there was anything else. I also asked if Dry Curry was possible. I was advised that all the Curry comes with Sauce unless I chose the Grill. I was tempted for a moment but then it was a Curry I came for. The thought of Meat and Sauce with nothing else made me order an extra Main Course – the Legume Curry. This was only €2 more than the Side Vegetable dishes. As usual we agreed to share a Vegetable Rice. Here it was referred to as: Saffron-flavoured basmati rice and vegetables.

The Roti and the Nan were both €2.90 each, so instead of two Roti we ordered one of each. This felt logical. What was illogical was Doris asking me if I wanted my Vindaloo to be mild, medium or hot?

The wait was not long and everything came together except the Nan which had to be re-ordered. The portions were adequate, the extra Legume Curry proved to be a good decision. The Rice was very much a portion for one and the added Vegetables were minimal. The Roti was not large but was quite thick. The Nan came quickly and was perhaps the highlight of the Sides, it was fresh, light and fluffy.

The Vindaloo quite simply was not. There was no heat to speak of. There was no Potato. We shall ignore the literal ‘Vin’ part of the definition, but come on, she did ask if I wanted it hot etc.

The Vindaloo was at least well-seasoned. The Masala was the classic below average Curry Sauce – pureed Onion and Yogurt/Cream. . There was nothing bad about the overall flavour, just nothing remarkable. The Lamb varied from tender to chewy.

Marg was enjoying her Roganjosh. Not being too Spicy suits her. The Creamier Sauce she likes too. Marg’s Lamb also varied from tender to being harder to chew. The Legume Curry became a disputed point. Marg found this too Salty and too Spicy, I felt it was again well-seasoned and was definitely hotter than my Vindaloo. Carrot, Cauliflower and Aubergine were the Interesting Vegetables which made up the Legume Curry. To me, this made the whole meal worthwhile, without this I think I would have been writing a much more critical report.  However, venues such as this should really look at what they are serving, they are living in the past if they believe what they serve up is a Curry fit for the Twenty First Century.

The Bill

€48.30. We did have three Main Courses between the two of us.

The Aftermath

Not much chat at all. Indeed, none.

So, where do I go next time?

Posted in Le Penjab | 1 Comment

Freiburg im Breisgau – Panjab Restaurant

Posted on April 6, 2012 by Hector

Hector had done some research before embarking on the eight day April Tour of Schweiz/Deutschland/Frankreich. Twelve venues popped up on Google for Freiburg im Breisgau, most of these may well have been places selling Curry Wurst when foot was set on the ground. Jaipur was easily found in the heart of the city, but we don’t want to go there. Panjab (Turnsee Strasse 13, 79102, Freiburg im Breisgau, Badem-Wurtemberg, Deutschland) had the only positive report in the English language. Here is a report in more detail than the Reader may find in any language.

The leg work was completed yesterday, Panjab was located with ease. The tactic was to return this evening as there was uncertainty as to to the extent of business closures on Pessach 2012. Arriving at 20.10 the place was stowed. We were invited to come back in an hour and made a reservation to comply. A quick Hefe Weizen at Der Kaiser around the corner passed the time. The anticipation was building, how many German Curry houses are ever found to be this busy, at any time?

Returning with the punctuality befitting our Host Nation our table awaited. The menu came, Butter Chicken for Marg, Bhindi Gosht for Hector. As Rice was inclusive this was the only way of guaranteeing an Interesting Vegetable apart from ordering a Veggie Dish. (But I did manage this last week at the New Karahi Palace, Glasgow.) A Roti and a Butter Nan were the Accompaniments. We had seen the size of the Bread on offer and knew one would not be enough. A Vegetable Pakora was also ordered as the main portions did not appear to be too generous.

Panjab was emptying with each passing moment. Our meals arrived, the Breads, the Curry, and enough Rice to feed a family of four. No Pakora: I forgot –  said the waiter. Well, did he actually write anything down?

Bhindi Gosht

By this time I did not care. The Bhindi Gosht looked the part. The portion size was decent, the Lamb was cut into smaller pieces than at home but not Bradford-small. The Masala was quite thick with a hint of Cream but not so much that it suggested blandness. The Roti was on the crispier side of the norm and dripping wet, good. The Nan came in two rolled pieces, butter? – where? Maybe it was the Roti that was buttered, what was written?

The first Dip revealed a more than competent Curry. I had asked for it to be Hot, it was and not excessively so. A Side Dish of something was set before us, I assumed this was to add an extra kick as is the German way, but this turned out to be Pickle. There was no obvious single flavour from the Masala but it was truly pleasant. The slivers of Ginger which topped the meal were testimony to the fact that this is a contemporary outlet that has not sat on its laurels. The Okra was also served in thin pieces, their presence did not dominate, it was the Vegetable Accompaniment I was looking for. The Lamb was tender and of sufficient quantity to confirm that was indeed a very peasant meal. Hector was happy.

Butter Chicken

Marg’s Butter Chicken had a major task to impress. The Tomato in the Masala was highly visible, Marg described the dish as – Tomato and Fruity. The Spice content was minimal so this may have suited. I have to report that Marg enjoyed her meal, it was not as outstanding in terms of Butter Chicken served at her favourite venue, Mother India’s Café, Glasgow.

By the end we had cleaned the Curry bowls, demolished the Breads and left half of the Boiled Rice. This was a waste, but how much Rice are people expected to eat?

The Bill

€36.00. The Pakora had not been charged for, good. A fair price.

The Aftermath

On offering my card it was questioned as to why a Glasgow Curry Website would have a German name. I showed my Homepage, I was immediately asked for a second Calling Card.

The waiter also asked if I wished to sign the Complaints Book. I declined. It took a moment to work out why it had been offered. The invisible Pakora!

Who knows when, or even if, I shall ever return to Freiburg im Breisgau, if ever I do, I shall return to Panjab, but make a reservation first.

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Return to The Shenaz (via Akbar’s)

Posted on April 2, 2012 by Hector

Hector had Bradford Curry on his mind, Akbar’s was calling.  On entering the premises at 16.43 I was greet warmly by the waiter who has come to know me from my three previous visits.  The  reception turned cold.  I was informed that they do not open until 17.00 (so keep your doors locked!) but was invited to sit and wait.  Knowing that it would take a further twenty minutes to prepare my dish I decided that there is more than one Curry House in Glasgow.  I left.

The Café Salma next door would certainly be open but the autopilot took me south, not east.

The Shenaz (17 Granville Street, Glasgow, G3 7EE) is one of Glasgow’s longest established venue dating back some fifty years.  I knew they would definitely be open as there is a permanent banner advertising a pre-theatre deal.  Why more places are not open late afternoon remains a mystery to Hector.  The Village do a steady trade all afternoon.  It is much healthier to eat before meeting The Chaps than it is to consume late evening Curry.

Table cloths make the statement that this remains a restaurant above the basic.  The bar no doubt sells the usual array of liquid that many desire, Sparkling Water remains my preferred mouthwash.  I was shown to the same corner table as on my last visit.  I had time to consult my own Blog entry, the last visit was during the Easter Vacation as was today, Marg was away as she is today.  I had just found The Tiffin Rooms not to be open at 16.40, the same venue as Akbar’s now is, the same problem, same solution.

The menu as was written last year had three options to sustain a Hector.  The Lahori Gosht with Lamb on-the-bone was excellent on my last visit.  The Lamb Karahi was tempting but in a mood of experimentation I opted for the Lamb Desi.  This of course could be anything.  Two Chapattis (£1.20 each) were the Accompaniment of choice; I am actually starting to miss Rice. ‘That’s all?’ was the quizzical question posed by the waiter.  Who can eat more than this in a Glasgow restaurant?

A different waiter brought the bits:  main course, Chapattis, and two trays with fresh Tomato, Onion Chutney, Coconut and Pineapple.  Is there an African influence?

The Masala looked impressively thick with the Ghee forming at the base of the dish.  Fresh Green Chillis were very much to the fore so there was a pleasant, but not excessive, kick.   The flavour of the sprinkled fresh Coriander provided moments of pleasure.  This was an enjoyable dish but did not have the wow factor that I recorder on my last visit.  Next time it will be back to the Lahori Gosht.

Chapattis have been featuring prominently in recent reports.  Today these were good sized with suitable girth.  Two was the perfect quantity.  The Fresh Tomato turned out to be the perfect solution to consuming the last spoonfuls of Masala after the very tender Lamb had been consumed.  If the Lamb had been cut smaller it may have lasted a bit longer but there was no criticism of the portion, this was enough.

I was offered Dessert when the remains were removed from the table but informed yet another waiter that ‘Curry is my thing.’.

The Bill

£14.20.  This is 30p less than a year ago, oh I had Rice then.

The Aftermath

I showed my Calling Card and the waiter came around the counter to get a better look at my HTC.  He was pleased to see that he had been mentioned and hopes to see me back soon.  However, the infrequency of my visits to this establishment is simple to explain: Café Salma, Punjabi Charing Cross, Panjea, (Koh i Noor) and now Akbar’s are within one hundred metres of each other.  Difficult.

Posted in Akbar's, The Shenaz | 2 Comments

The Tenth Visit to The New Karahi Palace

Posted on March 31, 2012 by Hector

With Marg’s Hockey commitments over the next few days and both of us being on holiday,  it is going to be hard for Hector not to eat Curry every day. We shall see if resilience is a new byword or if the full OCD remains.

Having brought the wonderful Punjabi Charing Cross up to ten visits in one year it was only fitting that Hector should match this at the similarly impressive New Karahi Palace (51 – 53 Nelson Street, Tradeston, Glasgow, G5 8DZ).  Normally I hope that their excellent Karela dish is available.  Apart from this their Lamb on-the-bone specials are superb too, though a couple of commentators have used the term ‘plate of bones’ to describe their experience.

Today I felt that I would take whatever they had on display under the counter.  Mein Host today was a new Chap and so I was starting from scratch; however, the familiar Chef was in the background.

Chicken and Vegetables were the predominant meals from which to choose.  The Chicken Palak looked the business but there was lovely looking Lamb Shorva (on-the-bone).  I spotted a mean looking plate of mostly Okra at the far end, Vegetable Curry I was told.  I ordered a part portion.  No matter how stunning the meat, on its own it does not make a perfect meal in my book, an Interesting Vegetable always enhance a meal.  Two Chapattis (60p each) were the Accompaniments.

The somewhat basic, but Complementary Salad and excellent Raita were presented with a jug of Water; I was going to order something fizzy but changed my mind.

It took no time at all to reheat the portions I had ordered.  The Lamb was magnificently tender, it could be sucked from the bone with minimal effort. The Masala was the classic thin, richly flavoured, classic 1960s Curry Sauce.  Then there was the Vegetables.  The Okra was approaching mushy, the perils of being cooked and left to sit.  Onion was also part of the mix.  The flavour from this Vegetable mix was outstanding, Cumin was much to the fore.  When I liberally poured the Masala over it I had a very fine meal indeed.

Now, why did I order two Chapattis?  Turning the clock back to yesterday when a third Chapatti had to be ordered, how is it possible that the industry can present such disparate sizes, thickness and price for the same basic product?  The Chapattis served at the New Karahi Palace are among the very best.  The price is a fair reflection of what it is, a piece of Bread, and as we should all know by now, they are served free in Bradford.

The Bill

£9.70.  In a Café style venue this is a decent price for one and a half portions of Curry.

The Aftermath

We convened for our usual Saturday appreciation of Deutsche Bier at the Allison Arms.  None of us knew that this was Liz’s last day.  Jonathan, Michael, Neil, Mr Boyd and Hector stayed on to show our appreciation of great service over the last few years.  Now to convince Liz that I am not Howard!

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Larbert – Gulnar Tandoori

Posted on March 30, 2012 by Hector

Hector sets foot on Larbert soil for only the second time

Today was the opening day of the Larbert Ale Fest at the Dobbie Hall.  The first visit back in 1998 was in a previous life, I had neither Bier or Curry in mind that day.

Curry was not foremost in the mind of Hector today either, but as the company began to disintegrate around 20.00 and I was the only person who had not queued for food, the stomach was sending out signals.  [Stan.TB] my usual Friday co-diner had sneaked into Café Salma for lunch prior to meeting up, he had been sated by their excellent Punjabi dish.  Jonathan expressed an interest then somehow having consulted his phone, changed his mind – Jonathan had just broken Hector’s Fundamental Rule.

Mr. Google had provided the details of what appears to be Larbert’s only Curry House, Gulnar Tandoori (50-64, Main St, Larbert, Stirlingshire, FK5 3AR).  The reviews online were all positive, this made me all the more determined to try it out.  Located on the opposite side of the station from the Town Hall, it was only a few minutes’ walk.  The place was modern in layout; the red flock wallpaper had never been hung here.  A fountain in the middle guarded the entrance the to the central Buffet area.  The serving bowls were empty, no Buffet tonight – good, the chance of a serious Chef being present.

The menu suggested that they were offering something different from the norm, this escaped this commentator.  Indeed I struggled to find anything of real interest so settled for the Karahi Gosht (without the dreaded Green Mushy Vegetable).

The waiter came to take the order:

Karahi Gosht please with two Chapattis.

Do you want Chicken or Lamb?

At this point Hector was taken aback: You cannot have Chicken with Karahi Gosht!, there was a smile in response. 

Do you want Rice with that? 

Well of course I didn’t, my Asian advisors assure me that this dish is never eaten with Rice, I had not ordered any. Two Chapattis please –  I repeated.  More fool me as it turned out.

Whilst I waited for the meal Marg phoned offering me a lift home, however she did not expect me to still be in Larbert.  I had time to count the diners, we were ten.  There was another dining room beyond the main room.

The Karahi was presented along with the Chapattis.

Karahi GoshtThe appearance was worrying, far too red, therefore too much Tomato.  The Onion had not been cooked to a pulp, chunky pieces dominated the Masala, from this moment onwards the word Sauce prevailed in my mind.  The first dip, nothing, then a blast of Spice.

This was far too hot and any chance of the flavours emanating from the dish had been destroyed. More seasoning was certainly a fundamental requirement. The Lamb could have done with more cooking time, it was still too chewy.  Maybe I have just been spoiled by the excellence of the venues I have visited elsewhere.  I was amusing myself once more with the realisation that this dish was poor and there wasn’t very much of it.  However, I came to change my mind about the quantity, but not the ingredients.

The Lamb numbered about eight pieces of varying size, I had to rethink my strategy.  I ordered another Chapatti – three with one dish?  The Chapattis were fine but at £1.45 each definitely on the small side.  (Four large Chapattis included with one’s meal is the Bradford norm.)  I was doing my best not just to eat the meat but consume of what was a huge amount of Sauce. For this version of Karahi, Rice would have been a better option.  Halfway through the third Chapatti I called it a day.

Another Chap came to remove the debris away and took the time to ask if I had enjoyed my meal. 

Too much Sauce, not enough Lamb – was my reply.  He immediately apologised and stated he could have done something about this had he known sooner.  I wasn’t complaining, just relating my disappointment.

The Bill

£9.30.  Another waiter brought The Bill:

We have taken £2.00 off – he assured me.  In fact I had only been charged for one Chapatti so I reckon £2.90 had been removed.

The Aftermath

I gave my Calling Card at the counter and introduced myself.  The Card was passed to the waiter (Manager) who had originally served me.  I related once more my comment about too much Sauce and too little Lamb.  I now went further and stated that their dish really needs more Herbs, Methi, Coriander, something.  The Manager was quite magnanimous and said that he respected my comments.  I consider this to be honourable.

Gulnar Tandoori has its own website, under construction as best I can judge.  This  suggests they may well take the time to read this narrative.  If they feel they can cook me something better I would be delighted to return.  Else, Dear Reader, Stirling is a few minutes away and I have never had a bad Curry there. (But, Kenneth, it has been a while…)

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