‘The Three Yadgarteers’

Posted on April 2, 2011 by Hector

This Curry-Heute was originally a quiet dinner for two, Dr Stan and Hector.  Shkoor had acknowledged the emailed order within a couple of hours of it being placed yesterday, perfect.  Jonathan decided today on the train from Aberdeen to phone in and extend the order, a complication as it would turn out.

At 15.05 we were assembled and ready for the off.  The young waiter approached us for the usual round of Fanta, the complementary Salad, Popadoms Onion Chutney, Mango Chutney and dips were brought for the kitchen. Olives, Cherry Tomatoes, we are being spoiled, again.

Three Rice had been ordered: Vegetable Rice, Mushroom Rice and Egg Rice.  We have certainly been undercharged for these in the past.  This is not just the normal Pilau but essentially the start of a Biryani.  The Rice has been spiced to perfection.  The Mushrooms (for me) were large and fresh. Dr Stan evidently likes Capsicum.  At £3 a portion definitely worth it, one knows the meal will be complete.

Mr Shah’s work of art

The large Karahi containing 1kg of Lamb (on-the-bone) was presented, there should be a fanfare.  We were then puzzled when two more plates of Lamb Karahi (off-the-bone) appeared.  Why the extra plate?  Now Jonathan had order a half kilo which strictly speaking is not on the menu, but the order had been accepted.  (More on this below).  We were advised that Jonathan’s half kilo was in two parts, hence plates. Fair enough, but who was going to eat all this, even we have limitations.

From the first mouthful to the last the Yadgar Lamb Karahi at the hands of Mr Shah is absolute pleasure.  If there is a Curry Orgasm then this is the place to experience it.  Without even asking, Shkoor had arranged for the kilo to be served with a thick dry-ish Masala.  The meal was spiced up a notch or two, but not to perspiration levels.  Hector visits Asian grocers regularly and has bought just about everything on the shelves.  What on earth is in this Curry that makes it so pleasurable?

Mr Shah emerged for the kitchen to take his bow and ensure all was well.  ‘Wonderful!’ brought a smile of satisfaction to his face.  ‘Why are you not a millionaire?’ I asked. This is the man I shall be voting for in this year’s Curry awards.

The Voracious Dr Stan

Between us we polished off the kilo, Hector having reached the level of total satisfaction.   Jonathan was struggling with his second portion.  Dr Stan to the rescue once again, had he not had breakfast?  Even Dr Stan was defeated and so a small sample was set aside for transportation off the premises.

The Bill

£50?  This was more than we anticipated (the only time this has ever happened).  The half kilo had come back to haunt us.  Jonathan had been given two normal portions, hence the two plates.  It was explained to us that one portion is 300g, and a kilo is therefore three portions.  Now, one does not need a PhD to work out that this does not tally.  Fortunately we did have one in the company. A couple of quid was knocked off the bill and all was well.  This also means that we had ordered five Curries!  And why not?

The Verdict

There is little need for us to congratulate each other on turning out eat this fine meal.  However at 21.58 this evening, Dr Stan texted Hector with the following message:

‘I think the curry we had was one of the most enjoyable I’ve had.’

Mr Holden, Dr Stan has spoken.  What has Bradford got to offer us now?

Posted in Yadgar Kebab House | Comments Off on ‘The Three Yadgarteers’

The Urban Pind

Posted on April 1, 2011 by Hector

Not an April 1st

On Hector’s last visit to The Urban Pind (18 Candleriggs, Glasgow, G1 1LD) the excellent value lunch menu was well appreciated.  This evening I was determined to try the a la carte menu.  The Chaps were putting out the Buffet as I arrived bang on 17.00.   They instinctively brought me the menu which got things off to a positive start.  I spotted the words ‘Desi’ and ‘Tawa’ and was nearly tempted then I found the meal for Hector: Lamb Lasun Handi.  The Lasun Handi is cooked in a clay pot, it is essentially a Stew.  Now given the recent visits to The Khyber, Scotland’s first Afghan restaurant, this was going to have to be good to have any chance of making an impression.  A Vegetable Rice was the accompaniment.

In the meantime a complementary Poppadom and a pot of Onion Chutney were presented.  The Onion Chutney contained small pieces of Cucumber too and was outstanding.  Cumin I believe was the underlying taste that made this so remarkable.  When the starter is good how often does the main disappoint?

There was no sign of the clay pot.  In Turkey when one orders such a meal the pot is brought to the table and smashed open before the diner.  There was no such ritual here.  I was instantly amused by the dish and the fact that there were ‘croutons’ of Garlic floating on top of the Masala.  Hector will now refer to this as Gravy.

Having flattened the Rice and not found that much of a Vegetable content I stated spooning the Lamb and the Gravy onto my plate.  Here we go … nothing.

There was an occasional Garlic blast. The Lamb was variable, some pieces tender, some pieces quite chewy.  At times like this one wonders if it is Lamb.   The portion was ample, it became quite frustrating trying to get the meat and Gravy out of the pot, in the end I didn’t bother.

I would possibly been a happy old Hector if I had stuck to the Karahi.

Nostalgia

About ten years ago Tony from the New Anand set himself up on Pollokshaws Rd, opposite the Allison Arms in a new venue: The India Gate.  The place is now Kebabish.  They had a Buffet.  In this Buffet was a Lamb Bhuna.  Never has so much Garlic been marinated into the Lamb.  They did maintain this quality for a while and then it declined.  I have tried everything to replicate this without luck.  However, that was a Curry.

 Update

Kebabish didn’t last long…  Tony, Mein Host at India Gate now runs Curry Haven in Strathaven.

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Hector scoops Curry Award

Posted on April 1, 2011 by Hector

April 1st, 2011

Unbelievably, Hector is able announce that he has been unanimously voted  Curry Lover of the Year  for 2011.  This is all the more remarkable given the anonymity of ‘Hector’ who has sought no publicity and whose true identity is known to but a few.  However, with 30000 ‘hits’ in the first year perhaps this was to be exected, oops, modesty oot ra windae’…

Hector especially wishes to thank his overseas readers who have taken the time to vote and cough up the postage to send back the required forms.  If anyone has not registered a vote then they may still do by downloading the form.  Hector shall be voting for Glasgow’s Yadgar Kebab House and in particular Mr Sha (correction, ‘Shah’) as Chef of the Year.

I am pleased to announce this on this very special day when the Curry-Heute Blog celebrates its first year of recording the splendor of Curry.  It is also two years today since a certain trip embarked on a tour of the Amercian west culminating in a trip to The Grand Canyon.  There were no Curry houses at this locus…

 

Posted in Odds and Sods | 4 Comments

Hector’s Home Cooking : Machi Masala

Posted on March 28, 2011 by Hector

A Creamy Masala with fresh Trout

It is time to cook one of my favourite recipes; however, one cannot have this too often.  This meal is very rich and one can only guess at the calories.  Marg always enjoys this dish to the full: such is the praise, I become a great big insufferable old Hector.  Tonight the ‘Interesting Vegetables’  are New Potatoes and Pak Choi.

Having left in the spines of the Trout there was a need for the Abfälle pot.  Not so spicy and very creamy was Hector’s verdict.  So why does this go down so well?  It is all about the fish – Fish Curry – a life changing experience.

Marg speaks!

The dish looked as good as it tasted.  The sauce was thick and rich in flavour and had the usual kick as well.  Once the potato was mashed up it was able to soaked up the sauce.  The fish was very tasty and although the bones were still in the dish it did not spoil the eating.

Oh, so she didn’t say it was too hot, it wasn’t, surely…

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The Khyber – Carry On Eating

Posted on March 26, 2011 by Hector

Dr Stan, Jonathan and Hector descended upon The Khyber (221 St. Andrews Road, Glasgow, G41 1PD) at 15.30, exactly one half hour before their official opening time.  Such was the confidence gleaned from my last visit: the staff are there setting up, and so they are open.

I had prepared the Chaps for a different experience.  To my surprise they both opted for the Dum Pukt over the Karahi – they were indeed prepared for something different.  The Dum Pukt is a definitely a ‘stew’ but spicier than anything prepared in a traditional UK household.  The recipe hails from Afghanistan and Northwest Frontier.  Having been taken by surprise on my last visit by the Lamb Karahi (on-the-bone) I was determined to see if the restaurant could impress me twice in a row – this is how one gains entry to the Recommended list.

The First Starters

The Boti Kebab is a Lamb delight.  Dr Stan took the advice, Jonathan selected the Mixed Starter which featured the Boti and the Chicken and Seekh Kebabs.  Hector has to confess that he could not face a Starter.  The butcher at the end of the street was advertising Stornoway Black pudding, I had to buy some, and then I had to sample it.  To have lunch prior to a Saturday Curry-Heute is not the norm.  And so I had to watch the Chaps get stuck in.

There was also the opportunity to further engage Mein Host in conversation.  I am slow at acquiring names.  I was told that an Australian turned up at the Khyber recently brandishing my review (presumably on his mobile device) as his reason for seeking out the place.  At the extreme north end of Pollokshields it is a bit off the beaten track, or a less than ten minute walk from Shields Rd Subway station.  If my Antipodean reader wishes to identify himself, then tell us what he thought of The Khyber.

The Robin

We have invented a new unit of time: The Robin.  This is the time period at which Robin thinks he has waited long enough for his main course to arrive, as soon as that time has elapsed he walks out.  (See the Huddersfield Curry entry.)  The main courses were therefore delivered comfortably within one Robin.

The Dum Pukt came as two servings despite the full Kilo being ordered (we were charged the combined price, well done) , the Lamb Karahi  looked decidedly different from my last visit.  This looked like a Curry.  With time to compare photographs I suspect my last experience was half Karahi half Dum Pukt.  The Karahi instantly hit the spot, a virtual explosion on the taste buds.  There are wonderful tastes in this dish, the herbs, the spices and the salt content was noted.  There was clearly more oil than the last meal I had and I would not describe this as ‘stew’ like.

The quantity was perfection.  One takes a portion to get started. This is topped up, and just as one would be finishing off a normal sized portion there is the extra which makes the meal truly wonderful.  I like half kilos!  And when the quality of the food is this stunning, gosh!  ‘Shoot me now!’ was my exclamation when I finally put down my fork.

This means that the Chaps were left eating what I described last time as something resembling and Irish Stew.  There was Lamb Chops and other Lamb pieces along with Tomatoes and Potatoes in their dish.  Jonathan and Dr Stan enjoyed the experience; next time will they have the Karahi?

Motion and Stills

Mein Host was amused by my thorough photographing of every dish presented.  He even took a photo of the three of us, something we do not ask for too often.  Enter Stephen, a freelance photographer who was on an assignment for The List, I believe. He photographed the restaurant, Mein Host and then us Chaps eating our way through 1.5 Kilo of meat.  At his suggestion more food was brought to the table, a pair of Chapli Kebabs along with a round of Mango Lassi – on the house  –  more photographs.  Even more food was brought from the kitchen and Dr Stan became the principal model.  We await the publication of next month’s List with interest.

The Second Starters

The Chapli Kebab?  Instead of Chicken a red meat had been used.  This was a very tasty addition to our feast; I managed no more than a sliver.  Jonathan did his best, Dr Stan ‘hoovered.’  The taste took me back to my first ever experience of Polish cooking courtesy of a primary school friend’s grandmother, Mrs Slotwinska. I recall aged six or seven being taken across the Clyde to Gorbals St where a Delicatessen was located.  Garlic Sausage, Kosher Gherkins, I wonder if this predates my first Curry?

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The Delicious and Infamous Pakistani Café Comes West!

Posted on March 25, 2011 by Hector

Their words, not mine…

Last weekend Dr Stan and Hector observed the finishing touches being made to the relocated Pakistani Café (2 Byres Rd, Partick X, Glasgow, G11 5JY).  Assuming it would be open by this evening, we resolved to have our Friday night Curry-Heute in this welcome addition to the Glasgow Curry Café scene.

With pillars and a raised mezzanine the layout of the Pakistani Café is quite attractive.  What was left over from the previous incarnation as a bar I know not. A comfortable table for two was a difficult choice, we settled for a table for four at the window.  We had been offered upstairs where the only other customers were located.  From our perspective they appeared to be sitting on cushions.  Fearing we might not be able to stand up again we stayed where we had selected.  A large table had church pews.  There was an interesting array of tables and hidden locations.

Not much is happening on the Bier Today front, and even less on the imminent (?) Bier Traveller so if the Bier does not get mentioned here the highlight of the evening will be lost. There is Bier at the Pakistani Café, bier worth mentioning.

Hector spotted three taps at the far side of the bar.  Krusovice and Weihenstephan  were easily identifiable, but what was the furthest?  I went up to the bar for a closer look and saw a pink elephant: Delerium!  On draught, in Glasgow – gosh!  Hector texted the remaining chaps who instantly thought I was away, Belfast had been planned for this weekend after all.

Eventually the waiter appeared and took my drink order.  Dr Stan was ignored.  The waiter was called back.  The Bier was brought, what way to start a weekend.  This place could be a hit.

 Delerium Tremens, on draught

More time passed before the waiter thought we might be ready to order.  How long did he think it would take us to read four sheets of A4 on a clipboard?  The dishes were available as Tapas portions or full size.  Hector thought the Fish Masala half portion followed by the Mutton Curry would be a sufficient feast.  Dr Stan found Black Chick-Pea Bertoli Bean Stew and had to have it.  He also chose the Mutton Curry.  Two Vegetable Rice were the sundries.

The Mutton Curry was described as being cooked for four hours until it was as tender as Lamb.  We would see, or maybe not.  The waiter came back to ask if we wished Rice or Nan with our Starters as we had effectively ordered two sets of Curries.  Chapattis was my reply.

A minute passed

…followed quickly by another minute, when suddenly another minute passed.  Then another minute which seemed and age but was only minute, passed.  Initially we were entertained by what had to be a Keith Jarrett CD, solo piano, excellent.  The quality of the tracks disintegrated somewhat, the waitress could not confirm what the CD was; she was going up and downstairs with a stream of drinks and starters.  Our starters arrived.  A solitary Chapatti.

The Fish Masala was ok, that is about as much as I can say about it.  The mind of Hector was imagining the excellent Fish Masala currently being served five minutes along Dumbarton Rd at the Mother India Café.  Dr Stan’s Black Chick-Pea Bertoli Bean Stew was served in a very small bowl.  It looked like a plate of Beans to Hector who was instantly relived that he had the Fish.

There was time to reflect

This is the first time Hector has been on these premises since the mid 1970s when the Bank of Scotland occupied the site.  Working in the legendary Wilson’s Bar from 1974 onwards through my student days, we would go to the bank for change.  Donald and I concluded that this branch was the dumping ground for those employees who didn’t quite meet the requirements to work in the city. Now look at the numpties employed in our banks.  We used to joke that if anyone tried to hold this place up, the service was so slow they would be caught before they were served.  Apparently someone did try to hold up this bank and allegedly got nothing.

Given the inevitable effects of Delirium Tremens, I thought this would be quite a chatty Curry meet.  It was becoming so.  This was just as well because the staff were running around doing nothing as far as I could make out.  A young lady with her coat on was now present, was she staff, what was being sold in Tesco that required two members of staff to be sent?  Another minute passed.  In fact it was becoming ridiculous, two Mutton Curries, were they not expecting to serve this tonight?

Jonathan and Hector visited the Pakistani Café in its first location on Pollokshaws Rd (the other side of the lights from the Allison Arms) a couple of years back.  The menu was minimal the portions microscopic.  I recall the chap came over to see us after a few minutes and we had almost completed our meal.  He brought us more.  We never went back.

Two years has passed since then, about as long as we felt we had waited for our main courses to arrive.

It was a Curry

Two plates of Mutton Curry were laid before us and a generous plate of Vegetable Rice.  ‘Is that for two?’ I asked.  ‘No, I am bringing another plate.’ was the reply. He came back, ‘that is two portions’, not so generous then.  Indeed, £5 for this?

The Mutton should have been more tender.  Four hours? It needed longer, overnight is how Hector prepares his Mutton Curry.  The Masala was only distinctive by the slightly burnt taste that was given off.  This was nothing special at all. Because of the passage of time I was ravenous.  The Curry of Hector disappeared very quickly.  Dr Stan ate at his leisurely pace.  When he was finished he summed the experience up quite well:  ‘It was a Curry’.

The Verdict

The Bill came to £36.  They only took cash.  I forgot to give them my calling card such was my shock at parting with a £20 note on a Friday night.  With The Wee Curry Shop across the street, Balbir’s in Church St and the Kelvin Hall a mere five minutes away at which starts Glasgow’s ‘Curry Mile’, and not forgetting the Indian orchard and Papa Gills further along at Partick what chance does this place have?  If they sell the Delirium Tremens at a reasonable price and permit people to snack, then I could see a return visit.  For a Curry-Heute?, no chance.

Update

After what seemed to be a matter of weeks, this venue closed.  The business has returned to the original premises in the South Side on Pollokshaws Road.

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The Akash, Helensburgh, a surprise in store…

Posted on March 23, 2011 by Hector

After the experience of the re-launched venue across the road, it was back to the Akash (45a Sinclair St, Helensburgh, G84 8TG) for this Curry-Heute.  One is always of the opinion that there is nothing new to order, I have eaten my way through the menu in the last almost thirty years.  How wrong was Hector!

Located at the prime site in Helensburgh, the station corner at the main traffic lights, the Akash now has another eating venue immediately below it. The ground floor does not sell Curry, perhaps one of the few newly opened venue selling traditional UK fayre that does not.

Marg and Hector were the only customers initially.  A familiar taxi driver came in and packed some orders for take-away.  More Takeaways and then the place started to fill.  At 18.00 on a Wednesday the place was doing good business.  What does this say about the other Curry venues in the town?

The song remains the same

The staff have not changed, the same faces for years.  Dinnis, one of the immortals, was a larger than life character.  His presence is always missed.  The current staff are polite, attentive and always ensure the meal is up to the expected standard.  They do not do humour. Shuel and/or his father – Mr Ali  appear at some point in every visit. One wonders why another source cites a poor experience here.

Chicken Chat

I couldn’t not have the Chicken Chat.  As described before, this is off-the-bone and is served with slivers of Cucumber.  It is like a dry Curry rather than that typically served.  The Chicken is served in larger chunks than it has been over the years, it is a fine experience. 

Vegetable Pakora

Marg loves the Vegetable Pakora at the Akash, so the Starters were our norm.

 And now for something completely different

Methi-Gosht Bhuna!  When did this appear on the Akash menu?   Perhaps Alan will have an answer?  Hector could not resist.  Marg also decided that sweet was the way ahead this evening: Chicken Patia – It will not be as good as mine –  stated Hector: see recipe drop down menu above.

Vegetable Rice and two Chapattis were the sundries.

Chicken Patia

The Chicken Patia was red, incredibly red.  (There is no food colouring in my recipe.)  Marg enjoyed it but left two pieces of meat, bad.

 

 

 

Methi Gosht BhunaThe Methi-Gosht Bhuna impressed from the moment of its presentation.  The Masala was minimal as indeed a Bhuna should be.  There Masala was thick with large pieces of Onion.  There was some tomato, maybe there was more Tomato in the dish than necessary.  The Methi content was not over done.  Some venues present a dish that is indistinguishable from Palak/Saag, Hector knows what happens if one adds too much Methi – overkill!

Taste wise, this dish had Clydebank overtones – a sweetness, a reddishness that was alien to the concept of the dish.  The overall impression was it was halfway there, but it did not have the Akash taste that permeates all of their dishes. this was sufficiently different, it was pleasant, the meal was thoroughly enjoyed.  I shall be having this on my next visit.

The portion was decidedly larger than on offer at The Village.  Hector reached the status of satisfied, so much so, I could not finish Marg’s remaining two pieces of Chicken, very bad.

The Bill

At £28.00 for two starters, two main meals, sundries,  and two excellent Coffees with copious quantities of Cream, this is very good value.

Postscript

I was copying an old video tape on to DVD for a colleague today.  When the credits rolled at the end of the Scottish made documentary, the sound man’s name caught my eye: Ian Cowie, aka Mr Snax!  One day our paths will cross…

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… at The Village, not gay, not the only…

Posted on March 19, 2011 by Hector

Saturday, 1500.   Just Dr Stan and Hector.

It is 168 hours since Hector ordered a Curry-Heute.

It is 48 days since I had a Curry-Heute here at The Village  (29 Nelson St, Tradeston, Glasgow, G5 8DZ).   January 30th?  This is ridiculous!  In that time someone turned up (at hostelry) and said the place had closed. Someone else said they are only weeks away from the new premises being opened.  There has been no communication from Mr Baig et al, so today could be interesting.

Another number

Hector had not eaten for 26 hours.  This self enforced fast would soon come to an end.

Starters

For Hector this is a rarity, however even given the appetite on the day, I have found the portion size at the Village to be have become smaller in recent visits.

I had already decided to have the Fish.  Massala Fish (marinated Salmon strips) would have to wait.  The Lahori Fish (Authentic Crispy Pangasius in Lahore Spice) at £6.95 a pop had caught my eye.  Pangasius? (White Catfish)  There are websites stating that one should never eat this fish given the industrial pollutants along the Mekong River and stories of the farmed versions being fed other fish… One wonders where this was sourced from.  I thought it was Haddock.  It was served sealed in a batter to keep in the Spices that had been expertly prepared and incorporated into this aquatic vertebrate.  The accompanying Dips provided a necessary source of moisture just to give the experience the edge.  Spicy, tasty, I would have this again.  One could imagine this being served in a local Chippy, not.

Meanwhile Dr Stan was straight into the Chapli Kebab (Spicy Chicken mince marinated with Tomatoes, Red pepper).  Strangely, I have never had one.

The Mains

Given our sporadic attendance in recent times, it could only be the Village Lamb Desi Korma (mine served Hot).  We were offered on-the-bone or off.  We chose the latter; the meat content is significantly higher.  Two portions of Vegetable Rice ordered as accompaniments, of course.

The Village was three quarters full when we arrived.  A large group left and couples of a range ages steadily took their place.  It was great to see grannies out for their Saturday afternoon ‘fix’.  We watched all these people receive their food.  Indeed, we were brought the adjacent table’s order. It did take an extraordinary amount of time for our dishes to appear, but as always the wait was worth it.

Given my propensity for dry Curry this is the absolute opposite.  This is all about the Masala: (A Yogurt base with Black Pepper, Green Chillies and copious amounts of special Herbs and Spices).  The Lamb was present but not in as great a quantity as was served here a year ago.  The prices have not gone up in some time.  Perhaps the management could introduce the 0.5kg portion when they re-launch?  How long the Lamb and the Masala had been in each other’s company one may speculate, however despite all this negativity, the meal is superb.  The taste lingers longer afterwards, the full Citrus blast to the fore.

There was hardly a word exchanged between Dr Stan and Hector during this ritual.  Sky News showed the Canadian Airforce at Prestwick and French jets were mentioned too.  ‘How much combat experience will they have?’ I asked.

The ‘New’ Village

Mr Baig, the owner, was on duty at the till.  He told me that work resumes next Monday on the new premises.  The severity of the winter has put them well behind.  I had looked in prior to crossing the road to the temporary premises – there is a long way to go.

A final number

This was the 100th Scottish Curry-Heute reviewed on this site since it began last April.  In a couple of weeks the full calendar year will have elapsed.  Hector suspects the ‘hit counter’ is somewhat over generous, but my thanks to all those who do bother to read the comments.  Some of you have identified yourselves, through further comments and recommendations more venues can be explored.

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The Khyber, Glasgow’s first Afghani Restaurant

Posted on March 12, 2011 by Hector

The (Glasgow) Herald alerted Hector to the existence of The Khyber (221 St. Andrews Road, Glasgow, G41 1PD) with a very enthusiastic account of the writers visit. Marg and Hector rolled up at 3pm this afternoon, a couple of chaps were deep in conversation, no food was being consumed, the waiter appeared – they are open. Technically The Khyber does not open until 4pm each day but as I was to establish later, when the staff get there, they are open.

The laminated menu on the table was not extensive. Kebabs and Grills form the majority of what is available but Peshawari Karahi does appear, hence our presence.

We sat on the far side of the room from the chaps and adjacent to two heaters. The place was cold, but to be fair, we were early. The Boti Kebab (Lamb marinated in medium spices roasted in the clay oven and served with mint sauce and salad.) we were led to believe had to be sampled. The Lamb version of the Peshawari Karahi (Finest Lamb meat cooked with the finest tomatoes, green chillies, black pepper, garlic and fresh ginger) was being served by the full or half kilo. This suited me but Marg at this point decided that she would have another starter, Tandoori Chicken, whilst I would be having my main.

Mein Host took the order then returned minutes later to say that the Lamb would take some time. This was not a problem. He then advised that the Lamb would be on-the-bone, even better!

We sat and took in the atmosphere. Did I mention it was cold? The décor was quite spartan, a rug or two on the walls. We did admire the floor tiles. Marg prefers traditional restaurants with table cloths and hot and cold running waiters, I celebrate the fact the Glasgow has more such cafe style outlets appearing. Marg likes – to go out -, I go out for food.

 

The two portions of Boti Kebab did not take too long to appear, here we go. The Lamb was succulent, soft and much better than the Tikka style Lamb served in most restaurants. The barbecue taste combined with the spices made this a definite treat. To visit The Khyber and not have this would be a travesty. Marg did find it too spicy for her palate, puzzling as she can eat hotter food than this. We took our time, we knew there would be a wait. This was a perfect situation, there would be time to digest this. 

Peshawari Karahi 

The main event arrived. A large platter of freshly cooked gleaming white Basmati Rice was the accompaniment. The only other Rice on offer was a full Rice meal, the Kabli Pilau, so I was a bit worried about the lack of vegetable content.

The Karahi looked immense, a half kilo is the perfect portion. The colour was very pale, no colourings had been used, turmeric etc. There was a lack of oil, the meal resembled an Irish Stew, I was becoming less optimistic.

The first taste

It’s Curry, Jim, but not as we know it…

Was this really a Curry was my initial reaction. No cinnamon, no turmeric, only Black pepper evident, this was different. The Masala was thick and gravy-like.   But it definitely had something. I was a very confused Hector.

Marg was worried about her Tandoori Chicken, it might have been a bit pink, better this than cooked to death, I thought.

The Turning Point

By the time I had finished my first helping I was warming to the dish. The Lamb on the bone was excellent. There were tastes slowly emerging from the Karahi. The meal was becoming more and more interesting. The Fresh Green Chillies gave the dish the required Vegetable content. There was a herbal element coming into play to. This was no ordinary Stew but a very impressive creation.

Marg mooted the need for a doggy-bag,

I will be eating all of this – the reply.

Was it Curry? Possibly. Will I go back? Certainly. Does The Khyber deserve recommendation? Definitely! If one is prepared to try something quite different then The Khyber is the place to go.

Time will tell how long it will take The Friends of Hector to descend en mass.

The Aftermath

At £11.95 for the half kilo this was good value. On paying the bill Mein Host engaged me in conversation. The Calling Card does its job. He is clearly very proud of what his restaurant serves. He assured me that everything is cooked fresh and from scratch. There is no pot of sauce in our kitchen. Mein Host was very critical of the normal Glasgow outlets with the pots of Masala cooking away all day and the quantity of Oil used in cooking.

The Khyber has set itself a high standard it appears. They have a great belief in what they present. The food is certainly impressive, Hector will be back.

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Jonathan’s first visit to Cafe Salma

Posted on March 11, 2011 by Hector

It was hard to believe that Jonathan had not been to Cafe Salma (523 Sauchiehall St, Glasgow, G3 7PQ) before.  But then again, he is usually on his way back from the frozen north when Dr Stan and I make our near ritual Friday teatime visit.  Where was Dr Stan?   Jonathan was early and was tucking in to the complementary Poppadoms and Chutneys.

Hector was wondering why Jonathan was paying such close attention to the menus.  The dishes of choice are all on one side panel.  That was the moment I realised this was his first time.  Hector gave his recommendations and Jonathan selected the Lamb (off-the-bone) Garam Masala with a Garlic and Coriander Nan.  Hector decided that for a change an Aloo Paratha would accompany the usual Lamb (on-the-bone) Lahori Karahi.

The staff were as attentive as ever.  Dessert was mentioned before we had made order, alas the consumption of all this bread would make a shared Kofta Palak out of the question.

Jonathan actually made no comment whatsoever about the quality of the meal: he presumably knew it would be excellent, it was.  One cannot help think that a Chef must have been to The Village at some time as the Masala looks very similar to the Desi Korma/Tawa served across the river.

The Bill

Hassan must have noticed my puzzled expression.  There was a £4+ item, the soft drinks? Hassan came over to the table and reduced the bill to £11.50 each, much better.

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