El Andalus, must mean Turkey no more

Posted on December 27, 2011 by Hector

The term Cold Turkey usually refers to something else, Hector has been forced to eat European food for too many days. As the overseer of the preparation of the xmas dinner for fourteen hungry souls I was not even permitted by the Dear Lady to put Pepper in the Soup lest it resemble something interesting.

That was then

The Sisters have gone out in Aberdeen for their annual dinner, this gave Hector the opperchancity to escape into town. Hector was on a mission, in fact two. A Curry-Heute and a visit to The Spice of Asia.

Since my conversation with Hari (see Punjabi, Charing Cross), I have had email communication with Ahmed, my Islamabad Correspondent, about Fresh Methi. The Spice of Asia (63 John St) is the only quality food outlet I know in Furry-Boots City. The fact that it is across the road from Aitkens the Bakers, and the source of Aberdeen’s finest Rowies, is a fine example of serendipity.

I vaguely knew what I was looking for but could only spot Coriander. If you don’t ask… so I asked the Chap and he disappeared to the back shop: ‘Will two bunches do?’ At £1.58 for the pair this seemed good value. I had a taste, nothing happened. It must be in the cooking. And so now I have to discover the secret of unlocking the magnificent bitterness of this wonderful Herb.

 

 

The Return of Hector Holmes

For the record, it is exactly a year since I first set foot in Rishi’s Indian Aroma.

Metres from the above is El Andalus (222 George Street, Aberdeen, AB25 1ED). This is a Curry Cafe I spotted over a year ago but have never found open. Rishi’s is a couple of doors along and is obviously connected, to what extent I would endeavour to establish.

What was an open plan Takeaway and Cafe has now been re-designed. There is a small standing area to order Kebabs et al; a door leads to a much improved room off. Here people are also invited to sit whilst waiting for their Takeaways, I bet this annoys the diners.

Being lunchtime I was once again The Lone Diner. Mein Host discussed the menu. I was intent on procuring a dry dish, he sounded intent on giving me Soup. We compromised on the Lamb Bhuna, without Capsicum. The Mushroom Rice sounded the correct accompaniment. I declined all offers of Nan, Chapattis et al. No Sparkling Water was available and so a glass of Tap Water had to suffice.

Normally one hears kitchen noises, all Hector heard was the phone ring and Mein Host say ‘Lamb Bhuna with Mushroom Rice’. Where was this Curry coming from, surely not the kitchen of Rishi?

The Curry was beamed in

The Bhuna was in no way dry, at least the Masala was an interesting brown colour. The Rice looked impressive, topped with chopped Spring Onion. I was looking forward to the variety of texture. The ritual photos were completed, then the first intake of something that was not Turkey related; the wonderful aromatic flavour of Clove was superb. This was followed by Green Cardamom. I assume these came from the Curry and not the Rice. The Rice had minimal Mushroom, sliced Onion and two types of Capsicum. I decided to make my point and picked these all out and put them back in the metal bowl. Now Ahmed in Islamabad has told me in the last few days that Capsicum is only used in his household in Keema Curries, optionally. This squishy Vegetable basically is not used in Pakistan, so why does it prevail in Europe? I know this rant is repetitive, but as long as the Chefs and Curry Moguls insist on including it, I shall persist.

The Curry itself was nothing special. The Lamb appeared to have met the Masala on the plate, not an uncommon comment made by Hector. This was lunch, dinner is already booked with Marg for this evening.

The Bill

£10.28. The Rice at £3.29 was a significant part of this.

The Aftermath

I made a point of interrogating Mein Host about the association with Rishi’s. ‘Same kitchen?’ I asked. ‘Same Boss, different Staff.’ was the reply. The sound insulation at El Andalus is remarkable.

Mr Kebab Aberdeen Curry-Heute (2)Update December 2015

El Andalus is no more.  In its place is Mr. Kebab.  The venue still sells Curry, whether it still magically appears may never be determined.

Posted in [El Andalus] | 1 Comment

Glasgow – Punjabi Charing X – is Hector in Bradford?

Posted on December 22, 2011 by Hector

Had Chelsea beaten Spurs this evening, Hector would have stayed in the Bon Accord and no doubt enjoyed a certain namesake’s hospitality and Pink Champagne could well have been flowing. Instead, I found myself sitting next door in the Punjabi Charing X (157-159 North St, Glasgow G3 7DA) enjoying what will become a most memorable Glasgow Curry. Hari was there to greet me as I entered. Hector, famously the first paying customer at this venue, is well known to those who run it. I took a table on the raised area to the rear of the restaurant where the other diner, Robert, was enjoying his fare. I think he too enjoyed what followed. I asked for a menu, indeed I insisted on seeing the menu. In previous visits I have been brought what Hari knows I will like. I wanted to see what was on offer for the rest of the planet. The menu was not extensive, so no pretense then. How many Curry Houses have page after page of Curry variants and yet only have two pots of Masala in the kitchen? On the Lamb list was the enticing mention of Methi – a strong taste of fenugreek. This was followed by Tikka Masala, no chance, and then Hector’s commonly ordered meal the Karahi – these dishes are cooked in a karahi and blended with freshly ground Punjabi spices, green peppers, and onions giving a very tasty Punjabi dish. Hari came over and sat opposite. I had to ask about the annoyingly near ubiquitous Green Pepper, why do so many outlets insist on adding this to a Curry?

How many different vegetables do you have in your kitchen?

I put it to Hari that it is the wrong flavour and the wrong texture for Curry. Squishy – is how Hari described it. I shall use this in future write ups I told him. I related the crunchy effect created by the Indian Mango in Munchen with Coriander stems. Hari confirmed that these do add their own particular flavour and texture. I admitted that until this year I was unaware of what Karela actually was but now love its bitterness. Hari told me that his Mum makes Karela twice a week and sews it back together, I would conclude that this is after skinning, de-seeding and salting this jaggy vegetable.

Hector was in his element, better was to come

Methi is the other great flavour I have found irresistible. I therefore asked if I could combine the two aforementioned dishes – Methi and Karahi – and of course exclude the Squishy Vegetable. Two Chapattis would be the perfect accompaniment. The Complimentary Poppadoms and Onion Chutney had by now appeared, Hari returned for one further consult – on-the bone, or off-the-bone? The Son of Hari brought my Sparkling Water, all was set. The Curry was set before Hector, it looked splendid. The Masala was thick in minimal. Lamb Chops were the basis of the meat. It is now all about the flavours. Gosht!

The secret of a good Curry is about the blend of the Herbs and Spices. I told Hari this was not a good Curry but an absolutely outstanding one! Hector was in Curry Heaven again and I was in Glasgow, not Crawley, not Bradford, not even Glasgow’s South Side. This was a Curry House next door to my local serving a truly sublime Curry. Sorry, Hassan, it may be some time before I visit the other great Charing X outlet, Cafe Salma. Eating with Chapattis is by far the best way to eat such a thickly textured meal. One has to lift the chunks of bone to extract the meat. Cutlery is simply a tool towards frustration. One reaches the stage where the end is in sight and sadness becomes the emotion, why can this not just go on, and on…

There was further discourse

Hector was certainly being indulged this evening. By now I was the Lone Diner. On completion of the meal Hari sat down again. I had to ask him about the flavours from the green stringy Vegetables that were strewn through the Masala, the Coriander I had identified but what more was there? Fresh Methi – was the reply. Fresh Methi? I have only ever seen the dried leaves available in Asian grocers, – What does it look like fresh? I had to ask. The answer makes you feel that small. Mint. Hector has no doubt seen this in KRK for the decade he has shopped there. They taught me in the early days to always taste the fresh Coriander to ensure one has not picked up Parsley, some strands of which look identical. Mint is something I taste in toothpaste, I do not eat mint. Just wait until I can get to my favourite grocer in Aberdeen. Further discussion covered the serving of what I refer to as – Soup – Hari tells me this is what some people expect. I suppose the apocryphal story of the creation of Tikka Masala bears this out. What about ‘Khara‘ as I have been writing for many months. Hari looked puzzled then repeated the word – Cara – it means forceful. The seasoning is important as it brings out the full flavours of the blend of Herbs and Spices. How much Curry have I reported on which were so poorly seasoned? They were simply bland. Salt, the crucial ingredient in creating an outstanding Curry.

Lamb Gurmeet – a new Curry dish is born

We need a name for this dish –  I told Hari. I shall certainly be back to eat this meal again, soon I need to know a) that they can repeat it, and b) that they will know exactly what I seek. Lamb Gurmeet – was what Hari came out with. This meant nothing to me. Hari disappeared down the stairs and promptly returned, he was not alone:

This is Mr Gurmeet!

Also!

The Bill

In all the excitement I nearly forgot to pay. £13.10 is I believe what I parted with.

The Aftermath

Promising Hari that I would return with The Friends of Hector as soon as the festive season permits our reunion, Hari came up with a suggestion:-

The inaugural Punjabi Gourmet Night. Once more folk have tasted the Lamb Gurmeet I am sure people will turn out for a Curry extravaganza. The Chaps at TATTGOC will surely wish to be part of this? Late January, into February, once everyone can afford it, there will be further communication on this topic. I now realise that I will have no need to consult the menu for the foreseeable, my dish of choice will not be on it.

Duck’s Off!

Posted in [Punjabi Charing Cross] | 2 Comments

Köln – Kamasutra – Curry #3 of Three

Posted on December 19, 2011 by Hector

Hector has tried on many occasions to actually eat in this award winning restaurant. Kamasutra (Weyerstrasse 114, 50676, Köln) is not open at weekend lunchtimes, and on the evenings is packed out. Having met the owner earlier this year I at least secured a takeaway and had some good banter whilst waiting for it. Today was my best chance, a Monday lunchtime.

 Four other diners were present as I took my seat, two more couples entered subsequently, so business is good. A young Doris with a rather high pitched voice (is this the equivalent of how a German Holiday Rep speaks?) gave me the drinks menu and the midday menu. I could find nothing stimulating on this menu and so asked for the Abendskarte as was suggested at the tail end.

Written in English and Deutsch, I was aput off by the proliferation of Capsicum. I have see enough of the green sweet vegetable in the last two days. Hector wanted a Curry which was guaranteed not to contain Capsicum. The Saag was an obvious solution but back in February I was disappointed by the near absence of Spinach in the serving.

Madras or Vindaloo?

I decided to risk taking a step back in time and ordered the Madras Gosht. Doris verified that this would be Scharf, that was a good sign.

Moments later three Complementary Poppadoms and three Dips were presented. It was explained that as I had ordered from the Evening Menu I was entitled to this gesture. Or perhaps this was to appease the other diners who were not.

The Poppadoms were small-ish however, three was too many as it turned out. The Mango was tasty but the Yogurt Dip stole the show. This was wonderful, creamy Yogurt and I suspect home-made.

 Back to the 70’s

The Curry came with enough Boiled Rice for two. The Rice was adorned with carved Carrot slices in the shape of Elephants and a Heart, nice.

I have been positive enough

The sight of the Curry worried me instantly. Half a dozen pieces of Lamm in a thin brown Soup. Still, the flavour could be an experience. Sadly there was none. At least this was not the dreaded Bisto-Curry. The Masala had minimal Onion, was excessive in quantity and no matter how much of it I ate, nothing came through flavour wise. Strips of fresh Ginger had been added, these had flavour. The Carrot slices had flavour, so it was not my taste-buds at fault. A small bowl of extra sliced Green Chillis had been provided, just in case. These were added. Some cooked Vegetables may have rescued this meal, perhaps the Ginger Strips were indeed meant to be the Interesting Vegetable?

Geschmekt?

Doris came over to ask the customary question. I rotated my wrist in the ‘It’s OK’ gesture.

Alarm!

I told her that I could not describe the problem in Deutsch, only in English and so we changed to suit the diner’s comfort. To save repetition I shall cut to the repeated conversation with the Main Doris who appeared from behind the scenes. She had no English. Too thin, lacking Onion, no flavour was what I was trying to put across. She told me this was a Madras not a Vindaloo. I had to convince them both that Spice was not the problem. I used the term Suppe pointing at the very thin Masala. Garam Masala was then uttered, this would explain everything. If this was the sole basis of the Masala then not much imagination had gone in to the meal’s creation. There was no sign of Cinnamon, Cardamom, fresh Coriander, or heaven forbid – Methi? What is Methi? Sorry, I did repeat myself.  At least my near Spinach-less experience in February did contain some of these more aromatic ingredients.

I can think of no good reason why any restaurant would serve a Curry with this level of blandness at this time.  Once again Hector recalls how good the Vindaloo is at the Moti Mahal in Amsterdam.  Curry is not just about Spice, and anyone who still thinks that should be sent homewords to think again.

 The Bill

 €19.00. This is a bit steep for Hector but one has to accept that this is an upmarket establishment. Yes there are table-cloths, and each glass is wrapped in a ribbon. Red Ribbons adorn the tables themselves. The place has been tastefully decorated, a pity this did not apply to the food.

 The Aftermath

On payment I showed the photograph of Mein Host from the previous visit. He is the owner, I was told. I think I knew that. Doris Senior took the calling card and disappeared at a rate of knots to the rear of the building where I suspect the Kamasutra houses its laptop.

Posted in Kamasutra | Comments Off on Köln – Kamasutra – Curry #3 of Three

Köln – The Indien Curry Basmati House – Curry #2 of Three

Posted on December 18, 2011 by Hector

A visit to Indien Curry Basmati House (Severinstrasse 40.  50678, Köln) is very much a highlight in visiting this fine city. Opening at 13.00 on a Sunday one did not expect to enter a find a dozen fellow diners sat down by 13.20. Hector has sampled a few dishes here now, they have all impressed. Today I made it to the bottom of the Lamm section. I had the feeling the menu had changed since last month!

Lamm Chilli Masala was the final item on the list, guaranteed to be Scharf, but likely to contain the dreaded Capsicum. The wait was not excessive and the Doris brought the meal. I think there is now an air of semi-recognition. It is a pity I do not know when my next Koln visit will be.

There is a House Flavour that permeates all the Curry I have eaten here. The flavour is unique and is what makes this such a highly recommended venue. Today Hector had chosen badly. This dish was too sweet for my liking. The sweetness effectively drowned the House Flavour. The dish was certainly Hot, so no problems here. The Boiled Rice which comes on the plate with the Curry was once again over generous for one person. I have eaten every grain in the past, but not today.

I picked out the Capsicum pieces and made a pile. The Onion was in large chunks, did Marg choose this? The heat did make the scalp sweat. Not a bad Curry by any means, but I know this place serves much better.

The Bill

€10.00. This is a Curry Cafe charging the correct amount for what they sell, no pretensions, no frills.

They do good business because they sell very good Curry. (See previous Blogs for better choices, unless of course one enjoys a Sweet Curry.

The Aftermath

It took Hector three trams on a Sunday timetable to catch up with the others. By the time I made it to Heumarkt, Steve, Juliet, and even Maggie had gone shopping. Jonathan and Olive were now in Muhlen and as one would expect, Bier-Traveller picks up the story.

 

Posted in [Indian Curry Basmati House] | 1 Comment

Restaurant Bombay, Köln – Curry #1 of Three

Posted on December 17, 2011 by Hector

Hector is on holiday in Köln, just in case there is anyone left on the planet who does not this. Perhaps you may not appreciate that work does not resume until January 9th? This has given plenty of time to spend a long weekend in Deutschland with Jonathan, Steve, Juliet, Olive and Maggie who do not feature in this Curry-Heute report.

The Lone Diner

It has become customary that Hector has a Curry before the Saturday ritual that tends to involve alcohol. The remains of the day are of course covered in the sister Blog – Bier-Traveller.

The cunning plan was to try and keep the best to the end of the trip and so I chose an old faithful venue the Restaurant Bombay (Am Weidenbach 21, 50676, Köln). This is where I had my first Curry in Köln that genuinely impressed.  One year after my last visit it was overdue a return. There is no snow this time and the temperature is 10°C warmer.

I sat at the same table as before. My order was taken – Lamm Bhindi (Scharf) and I settled down to play with the technology which usefully passes the time these days when one dines alone. Another Chap entered and sat behind me, I never really saw him, perhaps I was in his chair? There was no towel when I sat down, so all as well.

Complementary Poppadom and Dips were set before me. The Poppadom was excellent. Cumin Seeds were embedded in the Crisp, the flavour of these explodes on the tongue, always a good start to a meal. Why do we not have these as standard?

A large platter of Boiled Rice, included in the price of the meal, as is standard in Deutschland, accompanied the Curry. The Okra pieces certainly outnumbered the Lamm. There was a presence of Onion, Capsicum inevitably, and a wonderfully pulped Tomato covering the dish.

On tucking in the memory of last year’s Duck came back. However, my records show the taste-buds had packed in that day, so it must have been the previous visit’s flavours which came back to me.  Yes Hector can remember flavours to this level of accuracy, describing them remains the problem. I will try and describe it as a dry flavour, in some way approaching the Bradford style, though not that sensational. The Vegetables complemented the Lamm and made this a thoroughly pleasant experience. The Tomato covering was an interesting variation. This House clearly has mastered the technique of producing Curry with a consistent and very pleasant flavour. There is little more than one could expect of a German Curry House.

The Bill

€13.00. This is certainly within acceptable parameters. If one accepts that the décor is part of the Curry experience then this is a well presented restaurant in an excellent location and only metres from the original Reissdorf Brewery Tap, but these days we go elsewhere.

The Aftermath

The Gluhwein Rendezvous was in Alter Markt opposite the Gaffel House at 13.00. Steve and Juliet were already in place, but this belongs to Bier-Traveller.

Posted in Bombay | 1 Comment

Dalmuir (Clydebank) – Diva – or is it Shimla Palace?

Posted on December 15, 2011 by Hector

‘Tis the night before the end of term, the eve of the trip to Köln. Weather permitting, there will be a few Curry-Heute reports this weekend. In the meantime Hector and Marg are staying local. Diva (7 Stewart Street, Clydebank, G81 4AD) has been visited a couple of times before, the last visit was quite impressive, there was an air of optimism.

A dozen or so fellow diners were in situ as we were allocated a table. This table was for four. I always have to question why some restaurants still insist in squeezing people on to smaller tables even when quiet. Complimentary Poppadoms and an enticing Onion Chutney were brought to us. We verified that we would be a la carte, one assumes the rest of the diners were having the Buffet which is good value at Diva.

Marg pondered the choices, determined to avoid big slices of Onion. She chose Lamb Sharabi which ticked the boxes, and includes a shot of Brandy which we later spotted being taken from the bar to the kitchen. Somehow, I ended up ordering exactly the same dish as on my last visit – Tender Lamb Pardesi (Hot). There was a Karahi option, but I recalled that I enjoyed the Pardesi last time, maybe it is the word Desi I cannot resist? Marg decided a solitary Chapatti would suffice and so this gave me the opperchancity of having a Stuffed Paratha.

Diva is part Mediterranean and part Indian in terms of what it sells. Failing to read the back page of the menu I cannot say what dishes are available as mains in the former category, however the Greek salad was too much of a temptation. Hector has never had a Greek Salad followed by Curry.

The Salad came shortly after we had finished the Poppadoms, good timing. The Feta was cut into small cubes as would befit any Indian outlet. The various Green Bits were fresh, there was certainly more than enough to share. This was a good selection.

We were asked a bit later if we were ready for our main courses. This impressed, too often it comes too soon. There was still a wait which means the meals had not been put out and placed under a hot lamp, I conclude.

The plates were hot, another plus. The portions were large. The Paratha came with the mains, the Chapatti a couple of minutes later – too hot to touch, perfect.

So far, excellent

Lamb Sharabi If there is a dish on the menu with large blobs of Onion, Marg will find it. She did. These were removed and piled on the plate.  There were not many positive noises coming across the table.  The only notable remark was that the Lamb was not that tender.  I was permitted a taste, there was nothing distinctive about this dish at all, not even the Brandy had added anything of note.

Tender Lamb Pardesi (Hot)The Pardesi was thick with Spinach as one would expect.  There were the occasional Spinach blasts on the palate but these were certainly few.  The dish lacked oomph.   Having asked for it hot it was not particularly so.  Marg’s Green Chillies found their way across the table.  Sadly, this dish did not impress to the same level as it had done fifteen months ago.

The Bill

£25.65.  This was within acceptable parameters.  No Rice had been, ordered and the Sundries kept to a minimum.

 The Aftermath

The Bill had Shimla Palace as the logo.  The address was in the far east of Scotland.  A board with Shimla Palace sat behind me.  I had to ask if they were changing the name of the restaurant once again.  I was assured it was simply a matter of being part of the same company.  So it goes.

Somehow, one suspects that Hector and Marg will try other local establishments before returning here.

Posted in (Dalmuir) Diva | 1 Comment

250,000 ! A Quarter of a Million Clicks on Curry-Heute.com

Posted on December 11, 2011 by Hector

Another landmark figure has been reached in Hector’s World of reviewing Curry.

Since April the number of visitors has become significant, my thanks to all those who read regularly, people tell me they do!

I became aware yesterday that the key figure could be reached this weekend.  Just after midnight the counter ticked over and I caught it at 250, 017.  After some sleep I find it approaching 251,000.  I know I have one reader in the USA as it was he who put me in touch with Shkoor of Yadgar fame.  To those who operate in different time zones and have never experienced a Glasgow or Bradford Curry, well, keep salivating.  If anyone finds themselves with a few hours lay over at London’s Gatwick Airport, take a taxi to Crawley.  There are two absolute gems in this former New Town.  As for the Deutsche Leser, any tip-offs would be appreciated, and Köln calls next weekend…

Posted in Odds and Sods | 1 Comment

The Khyber is Craig’s favourite Curry House, evidently.

Posted on December 10, 2011 by Hector

But does it sell Curry?

‘Today is the last day we shall all be together until New Year.’  So Yvonne realised a month or so back.  A grand day out was conceived, well that was the plan, ?Stan! is elsewhere.  Further proof that Dr. Stan was kidnapped by Aliens.  Instead we are joined by his able sidekick Dr. Rick and his dear Lady Suzie.

There was a 13.00 rendezvous at The Other Place, a pub (?) so poor in terms of ambience and service it will not be named in this Website or indeed Bier-Traveller until they get their act together, if ever.

Next weekend Hector will be in Köln having Gluhwein in the proper environment.  Today was Ersatz, with a visit to the Weinachtsmarkt at St. Enoch Sq.

We managed to lose each other despite the plethora of mobile phones.  Why do women have their phones in their handbags, what is wrong with their knicker pockets?  This does not explain why Howard was incommunicado.  Steve was very efficient and managed to become a late add in to the Curry order.

The Friends of Hector have congregated at The Khyber Restaurant (221 St Andrews Road, Glasgow, G41 1PD) to eat their version of the Lamb Karahi.  Sold only by the half kilo this is a demanding ritual.  We have learned to stir what is presented  as the  flavours at the bottom of the metal dish defy belief.  What looks like a Stew is indeed one of the finest Curry dishes served in Glasgow.

‘Is that to sit in or takeaway?’

The order was phoned in an hour in advance, the Chap on the other end appeared to understand, I asked for eight Lamb Karahi and advised that one person would order on arrival.  Starters were mentioned, on arrival they had put us a down for five starters.  Where did that come from?  Chaps, learn the language please.

Dr. Rick found something on the minimal menu for Suzie who eats even more Baby Food than Craig.  Craig had decided that he could cope with the normal presentation; the facial expression suggests this may have been over ambitious.  So much for Mr Vindaloo Man.  Six Chapattis were also added to the order.  The Complimentary Salad arrived with a Dip that was pronounced Spicy!

The confusion set aside, the plates of steaming Boiled Rice were brought to the table by Amjad, the new Mein Host.  The large steel Karahi were brought out as fast as the staff could carry them and we were off.  Suzie had something similar looking, but in Chicken.

Six of Nine

We had three people experiencing the joys of the Khyber for the first time.  Dr. Rick and Steve were instantly impressed.  This Curry, if indeed it is a Curry, is astonishing.  Turmeric, Chili Powder, Cinnamon, and Cloves are ingredients I would say were not included in the recipe.  Black Pepper is very much the source of the heat.  The taste of the Lamb itself is to the fore.  This is a slow cooked Stew, it becomes a very fine Curry that the six regulars hold in very high esteem.

The Chapattis appeared, they had transformed themselves into Nan.  Suzie let us taste her Chicken dish, Hector could tell little difference in strength, poor Susie.  The dish was certainly Karragh!  The Salt content was impressive.

Having starved ourselves, the food was consumed to the last morsel.  Why don’t we come here more often?  This was the first mass outing of The Friends of Hector for some time; I shall have to work on this.

The Bill

£112.15.  £14 per head with a half-kilo portion.  Everyone was more than happy with this, I believe.

The Aftermath

Where is Hamza?  I was told by Amjad that he is no longer working in the catering trade.

Taxis took Seven of Nine to the Allison Arms where Robin and ?Stan! were waiting, Jonathan arrived later.  It was time to attack the Weihnachts Bier.  Contrary to Thursday’s report, there are now two pubs in Glasgow selling both Pyraser and Tucher seasonal Festbier.  Olaf had reportedly brought more from his hidey-hole in Embra’.

Posted in [The Khyber Restaurant] | Comments Off on The Khyber is Craig’s favourite Curry House, evidently.

Yadgar! It’s an ill wind that prevents Hector having Curry

Posted on December 8, 2011 by Hector

There is a bit of a wind blowing in Glasgow today

150km/h gusts have been reported.  With every school in the region closed (eventually), Steve and Hector took off to the South-Side of Glasgow to meet up with ?Stan!  Frere Gerard and a certain Olaf were also present at a particular locus where Weinachts Bier was the topic of conversation.

Even before some back-breaking sorting of bottles, Curry was on Hector’s mind.  Yadgar (148 Calder Street, Govanhill,  Glasgow, G42 7QP) was close by, an order of three Goshat Karahi (Hot, Boneless) was telephoned in, along with three Vegetable Rice.

Taking our seats in a warm, welcoming Yadgar the staff acknowledged our order delivered from the street in the howling gale.  It was good idea to reconfirm.

Shkoor was texted: ‘Greetings from Yadgar!’, it had to be done.  Well Mein Host cannot be present at all times.

The Complementary Poppadoms, Onion Chutney and Dips occupied us while we waited.  The Rice came first accompanied by an impressive Salad containing Cherry Tomatoes and Black Olives.  ?Stan! was the only person to sample this: ‘You must eat your greens.’ he insisted.  Who is this man?

After the ritual photos, permission was given to begin.  Steve was first to remark on the wonder of this dish.  ?Stan! made his appreciation audible.  Hector knew that this Dry, Spicy Curry with its distinctive flavours would not disappoint.  Curry with taste, an interesting concept which the majority of outlets simply have not mastered.

The Bill

£30.75.  This was for three normal sized portions.  The Scones and Coffees eaten at noon whilst we waited for Olaf had taken the edge off the appetite.

The Aftermath

Shkoor replied to the text.   He wished to verify that all had gone well.  ‘Three satisfied customers.’ Was the reply.

A point of information

The St Louis Café in Thornwood is the only bar in the city which is stocking both Pyraser and Tucher Weinachtsbier.  It will not last long.

Posted in Yadgar Kebab House | Comments Off on Yadgar! It’s an ill wind that prevents Hector having Curry

Frying Tonight! – The Machi Masala

Posted on December 7, 2011 by Hector

The  Fish Curry always goes down well in Hector’s House.

A Supermarket Coup saw Hector relieve the local Sainsburys of two Trout for a very modest sum.  They looked at me coldly: ‘We want to be cooked in your lovely Creamy Curry-Heute.’ is what their eyes imparted.

It takes no time at all to cook a Fish Curry.  Tonight I may sneak in some Methi and see if Marg notices. Fresh Parsley too, there is no fresh Coriander in the House.  KRK is overdue a visit.

The full twenty minutes was given to the pulping Onion, Grated Ginger and Garlic.

Salmon Fillets have a definite advantage over Trout – nay Bones!  The Bones do give themselves up once cooked so not a problem.

Cream and Methi?

This worked a treat.  There was subtle bitterness which balanced perfectly the aromatic sweetness from the Black Cardamoms.  Marg took her first taste and balked – too Spicy?  She had been caught unawares but found it not as overwhelming as she first thought. This is a recipe that one can follow precisely, or play around with it.  The Methi and Fresh Parsley may well make another appearance in Hector’s Cooking.

 

Posted in Hector's Cooking | Comments Off on Frying Tonight! – The Machi Masala