Bradford – Midnight at The International

Posted on January 3, 2012 by Hector

After an evening at The Fighting Cock, a taxi for eight was called for.  Seven of eight were heading for The International (40-42 Morley St, Bradford, BD 1BA).  Two taxis later courtesy of Holden Tours we were all in situ at the other great Bradford Curry outlet.  It had not taken much persuasion to secure Ricky’s presence for his second Curry of the evening.  Hector knew that he would be having two feasts today after the events of Hogmanay in Ulverston where some of the company claimed to be too stuffed to enjoy their Ale after an early evening feed.

For reasons offered by Ricky, late at night, midweek, a holiday (how many excuses is this?) Mein Host was only able to offer one Lamb dish on-the-bone – the Lamb Desi Methi.  Hector knows that this is outstanding and so was not perturbed, in fact this made life easy as I was busy reading back through my own Blog entries to find out my options.  Mags went for the same.  This dish can take up to twenty five minutes to prepare and comes in a standard or large portion.  Marg decided that a second Curry was excessive and so had a Coconut Kulfi.  Yvonne ordered a mainstream Lamb Madras, Robin and Craig both chose the Inter’s Special Biryani (Combination of lamb, chicken, prawns, cooked with basmati rice fried in oil with onions.)  Ricky decided to have a safe Keema straying from his current exploration of Offal dishes.

Ricky went for the Nan option, a pile of Chapattis for the three of us not having Rice was inclusive in the price of the dish.

The Poppadoms and Dips were on the table in a flash.  Mein Host put his hands on my shoulders and asked if I had completed the task that he has set me.  I have to try and find a source of beaten up old Minis.  So if any readers know where these can be sourced, please contact Hector.

The Biryani dishes were a hoot.  I have never seen so much Rice served to an individual.  I have never seen so much Rice in a Bradford Curry House.  The accompanying Masala had Chickpea too. The Chaps got tore in but were beaten before they began.  Yvonne marvelled at her Madras, the Spice level was precisely on the limit of her enjoyment.  The flavours therefore were therefore able to emerge and give the satisfaction craved.

Mags was no so happy, she found the Desi to be too hot, strange.  Hector marvelled once again at the quality of the Lamb Desi Methi.  This is everything Hector looks for in a Curry.  I was a bit worried that the palate may have been dulled after the splendours of the Sheesh Mahal earlier, but this was not the case.  Ricky did not have much to say for himself, for once.  Would he be joining Hector for a possible return to the International for lunch at Noon?  He sounded tempted.

The Bill

£50.00.  This sounds a very round figure but that is what it came to for five meals and one ice-cream.

The Aftermath

We made our farewells.  Mein Host by this time was enjoying the delights of his own restaurant. Now, what did he have?

Posted in International | 2 Comments

Bradford – Sheesh Mahal – The Sheesh Mahal has re-opened!

Posted on January 2, 2012 by Hector

The Sheesh Mahal (6 Saint Thomas’s Road, Bradford, BD1 2RW) re-opened exactly one week ago.  The Friends of Hector are in town, let the Hector have his Curry!

Arriving from New Year in Ulverston via an afternoon in Haworth, a night in Bradford was a necessity.  Hector could not possibly be this close to Bradford and not have Curry.  In September Marg and Hector found the Sheesh Mahal had been demolished.  In November the shell had been completed and the interior was due for fitting.  How they have rebuilt these premises to this standard is a mystery to this commentator who has watched The Village (Glasgow) still not open their new premises after nearly two years.  One has to admit, the rebuild was necessary, this was not the most attractive of venues, however the Curry was outstanding.

Would it be the same?

Jonathan, Marg and Hector left some of the company behind in Haigy’s.  There was a second Curry sitting planned for this evening, Hector would be attending both.  We now had Ricky, the great Bradford Curry Guru and his mate Mick in tow.  I was last to enter having had to take the ritual photos of the new exterior.  I did a double take with Omar, now sporting a beard. Omar recognised me; I was introduced to his Dad, Taj.

There is now a spacious upstairs; the café style has been maintained.  A metal spiral staircase separates the floors.  Perhaps this may separate the late night diners too.  The Sheesh Mahal now looks splendid, Marg was impressed.  The staff wear either shirts or polo shirts with the Sheesh Mahal logo.  I tried to buy a polo shirt.  I shall keep asking on every visit.  (XXL please!)

The Complimentary Poppadoms and Dips were already on the table when I sat down, more were brought.  Marg was given a menu, I was not.  My order had already been recited to me whilst chatting to Mein Host Jr.  Marg ordered a Kashmiri, Ricky is determined to try all of the strange additions to the menu.  I witnessed him dining on Sheep’s Brain last year, other parts of the anatomy appear to interest him currently, and they come in pairs.  Jonathan and ?Stan! ordered Keema Balti and Keema Masala and Mick ordered Chicken.

Seekh Kebabs were ordered by the other Chaps, Hector was keeping the appetite intact.

And so the food arrived. The Lamb on-the-bone, the Masala, the complexity of the flavours, the Sheesh Mahal serves the perfect Curry.  I could have sat and eaten this all night.

Marg enjoyed her selection.  It will be interesting to hear Jonathan’s choice of venue next time we are in Bradford.  Ricky admits to alternating between here and The International.  ?Stan! said nothing, but no doubt will be back in February – our next planned visit.

The Bill

£49.10.  For fifteen years or so the Sheesh Mahal has given CAMRA members a 10% discount.  Ricky negotiated the Discount, whilst Marg organised the Tip. We ended up back where we started.

The Aftermath

Once the Bill was sorted we were about to leave when we were asked to sit down again.  A platter of Dessert was presented.  Even Hector tasted a very sweet moist sample.

And so to The Fighting Cock.

Posted in Sheesh Mahal | 1 Comment

Ulverston – A Taste of Balti on Hogmanay

Posted on December 31, 2011 by Hector

Taste of Balti (23 Market St, Ulverston, LA12 7LR) is next door (almost) to the Piel Castle where The Friends of Hector made their rendezvous. A table for twelve was booked for 20.00.

Arriving punctually it was evident we would now occupy about a third of the premises.  Once assembled, fifteen Poppadoms with accompanying Chutneys and Dips were presented. Only a single Lager was purchased by the company – we were here to eat Curry!

Hector was first to order.  Fish Tikka would be sufficiently light and hopefully get the taste buds attuned to what would follow.  Two others had the same, including Howard.  Craig was also one of three who ordered the Sheesh Kebab.  In the distance were other Starters were ordered including Prawn Pakora, Lamb Tikka and Kathi Kebab (Marinated lamb grilled with fresh onions and peppers.  Served on a bed of salad.)

The Fish Tikka was more salad than Fish.  This was not particularly impressive, but was lighter than nay meat dish I could have ordered.  It did what it was intended to do, keep the Hector happy until the arrival of the main event.

For the main course the Special Sathkari Gosht (Lamb cooked in calamnasi juice (wild lemon) and spices. A superb lamb dish with lots of flavour, served medium to hot.)  Five more of us ordered this dish, including Howard.  Mein Host assured us that this was a good choice.  He also revealed that his best selling dish was not on the menu.  Marg ordered the Thaba Lamb Lahori (Fresh garlic, ginger, onions and green peppers with red yoghurt sauce served in a sizzling korai.)  One Podina Jal Murg (Bhuna spices, fresh mint and green chilli), one Garlic Chicken, one Sylhety Special (A delightful regional dish, almost dry cooked with sheesh kebab and chicken tikka.), one Chicken Bhuna Kathi and finally one Chicken Rogan Josh completed the mains.  Five Chapattis, 3 Nan (various) and six Rice (various) completed the order.

There are definitely some new terms here.  Sylhety is aka the Surma Valley in north-eastern Bangladesh.  Sathkari is from Eastern Bengal and is a common Citrus dish served in a number of UK restaurants, especially south of the border it would appear.

One assumes the Chef was happy with the seven Lamb orders, six of which were medium to hot.  This is a lot of Chicken ordered at the far end of the table.

The Naans arrived first, the opposite of the Glasgow experience, followed by the Rice.  Hector’s meal was set before him.  It was brown without excessive Masala.  The Lamb had been cut into thin strips resembling Beef in a Stroganoff.  This puzzled Yvonne.  The Citrus was what had attracted me; the Masala was as good as one could hope for. This was a thoroughly pleasant dish.  Howard could have had his hotter, perhaps someone stole his dish?

Marg’s meal was indeed red.  A dish that nobody wanted was passed up and down the table.  ?Stan! ended up with a Chicken dish when he had wanted Lamb.  An error had been made, the Bill does not reveal any error made by Mein Host – does everyone know that Murg by default is Chicken?  Jonathan I believe had the combined meat dish, the Bhuna was not in any way dry.

Given that this restaurant was completely unknown to us I have to state that I was impressed.  They have only been in business here a couple of years.  The service was excellent; the banter with Mein Host was not intrusive.  The lights kept dimming and then recovering; something to do with the heat in the restaurant? Really?

The Bill

£192.10.  This was within acceptable parameters.

The Aftermath

We headed to the Swan, where we made very welcome.

Update:

ulverston-taste-of-balti-curry-heute-comOn September 24th, 2016, this venue was found to be closed.

Akbar Spice will open at some point, though as Hector has – done – Ulverston, it is unlikely there shall be further updates.

Posted in [Taste of Balti] | 1 Comment

Glasgow – Punjabi Charing X – The proof is in the repetition

Posted on December 29, 2011 by Hector

When I first encountered the wonder that is the Goshat Karahi last year at Yadgar, the first thing I did was arrange a quick return visit.  Was this a unique dish created by a particular Chef, could it be replicated? Such was the background to such a quick return to Punjabi Charing Cross (157 North Street  Glasgow, G3 7DA).  Last Thursday Hari, Mein Host, and Hector with the aid of Chef Gurmeet of course, created a combined dish of two of those featuring on the menu.  The Lamb Gurmeet was born.  Alan was keen to experience this too, and so for our end of year Bier and Cider night this was the Curry venue.

Arriving earlier than planned, Hector met Hari outside the premises; the food was therefore ordered in the street as I made my way in to the Bon Accord.  Paul and Thomas who own/manage this modest Ale Establishment eat next door regularly and only have positive things to say.  The Lamb Chops are spoken very highly of.

The new waiter was puzzled when I declined the menu.  The combination of the house Karahi and Methi dishes was no doubt already being prepared in the kitchen.  He had to finally come over and ask us what we ordered so that he would know what dishes to bring out.  Chapattis are the best accompaniment for this type of Dry Curry.

Somebody ordered Cider, Hector stuck to his usual Sparkling Water.  The Complimentary Poppadoms and Dips were supplied, the feast was underway.  More Cider was ordered, disgraceful.

The Chap brought out our much awaited Curry, time for the first dip:

Yadgar! – was Alan’s first remark.  He recognised the flavour instantly.  This is what I can only describe as The Bradford Curry Taste.  For fifteen years I have sought a particular blend of Herbs and Spice, only Yadgar and New Karahi Palace have come close in Glasgow, this may be it.

The basis of the meat was once again Lamb Chops.  One had to be careful that small bone splinters did not end up creating a dental crisis.  The quantity was impressive and so the meat content was not an issue.  A pile of bones – was how Alan described his last Curry encounter with Hector.  There was no such problem this time, however, Alan did not think the Punjabi has become his favourite Glasgow Curry Experience – that title still belongs to The Village  – where Hector is overdue a return.

Hari was keen that our visit was all he could make it.  The other Hari made fleeting appearances; he was dealing with the steady trade in Takeaways.  There were another dozen diners this evening, so business could well be taking off.  Once upon a time the diners of Glasgow used to fill Café India nightly.  This was located where the new Tesco is sited, a few metres away.  Hopefully, more people will discover this gem of a venue.  Alan has agreed that when we have our night out with the Ladies in the New Year we shall return.

There was discussion as to who had enjoyed their meal more, no tongues were permitted.

The Bill

£32.45.  This included quantities of Cider.

Did I mention they sell Cider?

The Aftermath

We retired to the Bon Accord where Tempest’s Rye PA preceded the intake of Augustiner Edelstoff.

Posted in [Punjabi Charing Cross] | 1 Comment

A word from our Pakistan Correspondent – Ahmed in Islamabad

Posted on December 28, 2011 by Hector

Dear Hector,

 I am in Peshawar (North West, the gateway to Afghanistan and Central Asia). Just came back from dinner at “Charsi”. Charas is “hash” in Urdu and a Charsi, therefore, is a hash addict. The story is that one of the cooks many years ago was a charsi and became known for his “taste”. So eventually they renamed the place to Charsi. It has two branches; one in the old town and the one we went to on the road to Jalalabad and Kabul.

There are only two items on the menu – BBQ lamb and lamb karahi. You can select the meat and they slow cook it over coals. Takes at least an hour. The karahi is cooked in the animal’s fat only, no oil or spices or herbs or chilies, just salt. Finished off the meals with two pots of sweet green tea.

 Ahmed

Posted in Odds and Sods | Comments Off on A word from our Pakistan Correspondent – Ahmed in Islamabad

Aberdeen – Jewel In The Crown

Posted on December 27, 2011 by Hector

Plus ca Change

There is still scaffolding on the outside of this famous Curry House in Aberdeen, and this still used to be my favourite Aberdeen Curry House.

On the last night of our almost Tropical Trip to Aberdeen there was a piece of unfinished business. Sister-in-law Kath presented Hector with a generous and much appreciated voucher for  Jewel In The Crown (145 Crown St, Aberdeen, AB11 6HP). Now there’s an appropriate postcode.

Last night they were fully booked, tonight was their first available slot, so business is excellent. Indeed, one tends to have to book at peak times anyway. The prices at Jewel  in the Crown  are very much on the high side of what Hector is prepared to pay for a Curry. With main courses ranging from £9.00 to £16.00+ one anticipates something special. The fact that the Fish Dishes are the most expensive is quite peculiar, don’t they make the stuff up here?

There was space in the Car Park at the rear so I do not know if the front of the building remains shrouded in metal, the rear certainly does. The back door takes one down past the toilets and into the midst of the diners. It always feels a bit of an imposition walking in this way. Our table was allocated quickly, we were given a table for four. The next arrivals were squeezed in at the small table in the corner so we felt privileged.

Poppadoms and Chutneys were brought to the table with the Menu. Poppadoms were on the menu so we would not know if these were complimentary until the arrival of the bill. We were invited to order drinks, now this is where Hector gets the opperchancity to remind the readers that one has to beware. They do not give a drinks menu so one is ordering blind. On no account should one order a large bottle of Sparkling Water without establishing the price in advance, it can cost as much as a main course!

The Lamb section of the menu makes a point of stating that the Lamb is boneless, so do they have Lamb on-the-bone?  I would ask.  Also, Lamb appears in the Fish section, so something has become confused in translation.

The waiter appeared and was duly asked about Lamb on-the-bone.  We have Lamb Shank in a Brown Sauce.  Well that tells me nothing.  Was it Nihari style as I have eaten this cut in the past at The Village (Glasgow), what was it?  I shall never find out.

Marg selected Khalia Gosht, a Creamy dish which claimed to be Spicy too.  The Lamb Methi disappointed on my last visit and so the old faithful Karahi Gosht was the order.  No Capsicum – was stated clearly to the waiter.  We decided that three Chapattis would suffice.

The wait was not excessive and given that the restaurant was full this is a positive.  Marg made enthused about her Khalia Gosht from the off.  The Thick, Creamy Masala did pack a punch, but not excessively so.  For once, Marg had picked well.  Unfortunately her excesses at lunchtime caught up with her and so the Doggy-Bag was sought.

The Karahi Gosht looked the part.  The Masala was a bit more than I prefer but not excessive.  It was thick too and so no criticism about the texture.  There was more than enough Lamb in the portion so this perhaps justified the price.  There was a major excess of largely sliced Onion, one wonders if this would have been the case had I not excluded the Squishy Vegetable.  Sadly, there was no overwhelming taste from either the Lamb or the Masala, the Onion was the flavour which dominated this dish most.

The three Chapattis turned out to be good judgment, there was no waste.  We watched people at the adjacent table order starters and then find that they were unable to do their Mains justice.  How can people eat Starters, Curry, Rice and Bread?

Sliced Orange was brought to the table to clean the palate.  The hottest towels ever encountered then followed.  These are the touches that Marg enjoys, I see nothing wrong with using the normal facilities to wash ones hands.

Two White Coffees were then ordered.  These were ordered again after nothing had arrived.  Two Black Coffees and a jug of Cream were presented along with an array of Chocolate.  This initially pleased Marg who then realised that as Hector chooses not to eat Chocolate, she was faced with the lot.

The Bill

£34.05.  The Bill was ordered.  It came with more Chocolate.  The Poppadoms were inclusive and therefore can now be classed as Complimentary, rare in Aberdeen.  The Voucher was placed in the wallet along with a £20 note, change was required.

Nobody came, as it was now thirty minutes since we had finished the Coffee, Marg took the money to the counter.  She was then short changed.  Don’t mess with this lady.

 The Aftermath

What was once regarded by Hector as an Outstanding Curry House can now only be regarded as – Mainstream.  What some may regard as service and ambience may justify the inflated prices.  Hector is out for a Curry, the best he can find.  Aberdeen has better outlets.

 

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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.

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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.

 

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