Agadir – Bollywood – Oceana Pakistani Indian Restaurant – Desi Korma!

Posted on December 22, 2023 by Hector

Broadsword Calling Danny Boy

The return to Bollywood – Oceana Pakistani Indian Restaurant (front de mer, Promenade Tawada, Agadir 80000 Maroc) was a given. By careful manipulation, i.e. managing, of the schedule, the Hector contrived to have us near the marina at the time to dine. This did involve a cable-car trip up and down to watch the sunset at Oufella. Another Agadir box ticked.

The front of house chap let us choose our own table as we entered Bollywood at 19.15. Marg made a beeline for the same table as two nights ago. From there we could watch the final of some silly tournament being held in Riyadh involving the Manchester team which keeps wining. They won tonight also. Away to my left, once again, was sat a large family group. As is seemingly the custom when the Hector is present, anywhere, two wee girls had to make themselves heard as often and as loudly  as possible.

Our waiter from Wednesday was nowhere to be seen, a day off? It was another chap who took the Order. Hector was back to establish if their Lamb Korma (130.00 dh) really is a Desi Korma. Marg was having Fish Massala (150.00 dh). Normally she would have a Chapatti (0.70 dh), tonight I persuaded her to share a Vegetable Biryani (85.00 dh).

Hector is of the opinion that a Desi Korma works best with Rice. A Biryani would offer Diversity giving much more than Meat and Masala. A Grand Oulmès (25.00 dh), the locally branded Sparkling Water, would complete the Order.

I went out of my way to relay Lamb Desi Korma and Spicy. Our waiter was giving nothing away. The menu showed the Lamb as – Boneless. Ideally, Hector would have preferred Lamb on-the-bone, greater familiarity may have made this possible.

In the back of the mind the continuing fear persisted: was the Hector actually going to be served a Creamy Coconut Curry and not the vastly different Desi Korma?  Would Marg come to the rescue and swap Dishes?

Medium – was agreed for the Fish Massala and the Vegetable Biryani. As before, Bread, which Marg had previously described as looking like pieces of cake, the same accompaniments arrived also: Raita, Spiced Onions and Butter.

Marg was quick to point out that – the Bread was not as soft – as two nights ago.

Determined not to be stuffed before his Curry, the Hector had but a Soupçon of Bread and Spiced Onions.

It was at this point that our previous waiter arrived on the scene. On showing him the post in Curry-Heute he was delighted to see himself. The rest of our visit became one of mutual respect and admiration. Abdelilah and Hector immediately became friends on a certain social medium. Photos were forwarded along with a link to the review. Abdelilah withdrew and scrutinised all that was written.

One clarification and one typo were brought to my attention, thereafter it was a case of how could Hector fit his head through the exit?

I like your writing – was Abdelilah’s opening comment. This prompted a hug and another photo.

You write what you see.

Indeed, this has always been the Curry-Heute approach, eventually one gets to the Curry – setting the scene, then commenting on the food. No scores are ever given, in the end it’s all about the food. If the Curry is up to the mark, this should be apparent, if it’s outstanding, there’s always the – Wow! Sometimes I have to report on Curry that is woefully lacking, or actually unpleasant to eat.

Tonight’s waiter brought the food. Arranging everything on the small table was a challenge. The two handi took their deserved places, then it was the Rice.

Two portions of presumably inclusive Rice accompanied the Curry We should have been advised. On Wednesday, Abdedlihah had mooted Rice after he had presented the huge Lamb Karahi and accompanying Bread, clearly we didn’t need it. Tonight we sent one portion of Rice back immediately, hopefully this was not wasted.

Vegetable Biryani

Carrots, Peas and Potatoes were in the mix. There was a decent level of Spice and Big Flavours were being given. With sufficient moistness, this could have been eaten as a stand alone, or an accompaniment to say a Tandoori. The Hector may be headed in this direction in ventures afar. The accompanying Pilau seemed slightly more pale, but it too was giving of Flavour. Cumin Seeds were presumably what was spotted, though from somewhere came the distinctive taste of – Clove. Delightful.

Marg pulled out a Plum stone, more likely to have been in the Biryani. This I have experienced at Glasgow’s finest – Yadgar. Despite Marg tending to only have Rice with Curry at home, she was back for more. The Biryani was duly demolished, we made a decent attempt at finishing the Pilau.

Lamb Korma

To paraphrase the House of Commons – the nose have it!

It was difficult to tell by the appearance alone if this was what the Hector sought, however, the aroma gave it away. A quick dip of the spoon in the Masala and all was confirmed, the Hector had his – Lamb Desi Korma! Why is this Curry so difficult to source in the UK, Europe, anywhere?

Topped with a sprinkling of Coriander, the colour of the blended Masala confirmed the addition of Yoghurt. Sliced Bullet Chillies had been mixed through.

There was still the fear of Coconut as I tentatively started. This was quickly allayed. Desi Korma has its own distinctive Flavour, I’m still learning about Nutmeg and Mace, however, what I have always sensed as a Creamy Citrus Flavour was here. This Curry may have been a bit more on the – creamy – side, but was far from being a Creamy Curry.

The Meat count was well into double figures. After the Desi Karahi, tonight’s Lamb was not in the same league. Presumably this Lamb was from The Big Pot. Had this meal been Korma and Rice alone, it would still have impressed, however, we had so much more on the table.

This is when the Biryani delivered. The Diversity of Textures offered by the Vegetables and the Flavours from the Rice(s) shifted everything up a notch. Marg knows when the Hector is in a good place. The Seasoning was fine, the Spice was noticeable in terms of both heat and Flavour, the overall quantity was pitched right. Well that was down to us ordering three main courses.

Abdelilah and Mein Host had promised me a Desi Korma, they had delivered.

Fish Massala

Again topped with a – threat – of Coriander, the far from excessive blended Masala had more of an orange hue. Indeed, any Curry which passed within my line of vision was far from being – Soupy.

An aside. Elsewhere, Marg had an impressive Vegetable Soup yesterday, when the bill came it was listed as – Chourba. Now we know that the Berber/Arabic is not remote from – Shorba/Shorva.

There was more than a hint of Oil collecting on the periphery of the handi. The abundant Fish protruded from the Masala, large pieces which had maintained their integrity. Marg was intrigued as to how this had been achieved, she held up a piece for inspection. If there was a batter there, we couldn’t tell. This was far from the flakes in the Fish Karahi which Marg enjoyed at Akbar’s (Glasgow) last week. In time, Marg delivered her thoughts for today:

It has been a long time since I had rice, especially Vegetable Rice with a Curry. However, this worked extremely well with my thick Masala Sauce and many pieces of white fish. The sauce was absorbed by the rice and allowed me to enjoy the fish pieces. A filling dish, I felt satisfied.

Well almost, again Marg ordered Dessi Chai (20.00 dh).

I loved the Tea at the end and was sad when I finished it.

It may have been only two visits, but Bollywood – Oceana deserves to be added to Hector’s Recommended Curry Houses.

The Bill

390.00 dh (£31.08) The Dessi Chai was complimentary. This time I calculated an appropriate tip.

The Aftermath

Mein Host came over to shake hands, the first we had seen him this evening.

Between us and the exit were three British chaps who undoubtedly had witnessed the attention.

You’ve come all this way for a Pakistani Curry – one remarked.

That we are from Glasgow and this is what we are used to, was relayed.

The sources of UK Curry were discussed, they were from Sheffield, good as two venues are in this city, I had to get in Wakefield. One proclaimed Bradford as being the source of the best Curry in the UK. No argument there.

With reference to the ongoing Man City match – which team? – I was asked.

Any but Man U!

We’re Manchester United fans.

So it goes.

Finally, there was a fond farewell from Abdelilah. Our paths may never cross again, however, I sense we shall never lose touch.

Later, the afterglow: that which makes a Desi Korma so wonderful, lingered long.

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Agadir – Bollywood – Oceana Pakistani Indian Restaurant – Desi Karahi!

Posted on December 20, 2023 by Hector

The first full day in Agadir; on reaching the beach this morning, Marg elected to head north towards the distant marina. In time we would be parallel with the only two reported sources of Indian Cuisine in Agadir. Bollywood – Oceana Pakistani Indian Restaurant (front de mer, Promenade Tawada, Agadir 80000 Maroc) immediately had me won. Pakistani – it said boldly on the titular banner. 

The offer of – Lam Karahi Full (270.00 dh) – had to be verified. Having surveyed the premises and the menu, I told the staff member sitting at the entrance that we would be back – this evening!

With our accommodation adjacent to Place Aït Souss in the centre of the city, the thought of four lengthy walks to achieve this goal was somewhat off-putting.

Research revealed the smaller Orange Taxis are local only, easily flagged down, and cheap.

And so it was, – Aperitivo – whilst watching the sun set before walking a few doors down to Bollywood – Oceana.

Being greeted once more in the outer seating area, I asked for non-smoking. I was assured that there was no-smoking inside but permitted outside. So why was there an ashtray on every table?

As it happens, nobody smoked either in or out, a major bonus.

A side rant. For four centuries these selfish polluters had their way, harming the health of all around them. In Europe we have taken the necessary steps to put these people in their place. So why do Europeans revert back to type, a level of ignorance, at the first opperchancity? We, the non-smokers, currently have sit outside at bars, and still suffer. Sitting inside is simply not on.

Our waiter this evening was exceptional. He got the gist of Hector’s requirements quickly. Desi – was recognised when ordering the Karahi Gosht. On-the-bone – was confirmed. To accompany, the usual Chapatti (07.00 dh) for Marg and a Paratha (20.00 dh) for the Hector. A half hour wait was advised on the menu so Marg suggested we share the portion (pair) of Samosas (55.00 dh). And so – Briouates – were ordered, one Meat, one Veg. A litre bottle of Sparkling Water (25.00 dh) or – Grand Oulmes – completed the Order. FYI: £1.00 is approx 12.00 dh, so our Lam Karahi Full was around £21.00.

Our waiter brought flatbread which Marg described as being – cut like a cake – and three pots. One contained Raita, another Spiced Onion, the third – butter! A first.

I’m surprised how soft the Bread was – remarked Marg.

Near the serving area I could see another waiter smother the Onions with Tabasco or similar. I had to have a shot of the Onions. Bread before an unknown quantity of Karahi, just the job.

Briouates – Samosa

The Samosas were piping hot and well filled despite their relative flatness. The Meat Samosa was for the Hector. With discrete grains of Lamb Keema, there was a decent kick and a burst of Flavour. Was there Methi in there?

The Vegetable Samosa had Potato Mash, Peas and possibly Onion. Here there was less of an impact, and all down to the Seasoning not matching the Keema. The Hector did the reasonable thing, at the halfway point, I suggested we swap.

Having been placed at a small table for two, our waiter then suggested we move to a larger table to accommodate all that followed. Instead, all that wasn’t required was placed on the floor under the table. Thirty minutes after placing the Order, I saw a familiar sight, a large karahi sitting at the serving point. And so the feast was assembled.

The Chapatti was the version the Hector prefers: light in colour, thin, soft. Marg would soon take care of that then help out with the Paratha.

The Paratha ticked all the boxes: layered, flaky, soft and with a hint of a swirl in the centre, it was sufficiently – buttery – too. Marg confirmed that she too enjoys a Paratha but knows she cannot manage a whole one. Between us we only managed about two thirds.

You’ll need some Rice – suggested the waiter.

The Rice was declined, however, we did accept the Salad which followed. Spot the Chilli.

Lam Karahi Full

Behold, a kilo (?) of authentic Desi Karahi being served in NW Africa! Topped with Coriander, sliced Bullet Chillies and Ginger Strips, this matched anything served in the UK or Athena (Hellas). The Sucky Bones were prominent, the Masala just oozed quality. I was almost afraid to taste this creation in case it did not match the appearance.

Sliced Green Chillies had been cooked in, Marg would encounter a piece of Cinnamon Bark. Suspense.

There was a blast of Earthy Flavour, all was good. Nay, all was wonderful, imagine the taste/smell of the Souk. The softest of Lamb, some pieces hardly needed chewing. I did need a knife to separate some from the bone, were these the ones which gave off most Flavour?

The Seasoning was – fine – but we had been spoiled by the Meat Samosa which was right up there. At the point of ordering, Marg had been concerned about the Spice Level. I had assured her that Karahi is never about blowing one’s head off.

This is brilliant for me, spice-wise – remarked Marg.

Indeed, enough to make an impact, the Chillies did their job as and when. One bite of the extra Chilli was enough for the Hector.

Scraping the karahi, we both did, with the Bread to mop up the remaining Masala was spontaneous. The collecting Oil was within acceptable parameters. The Masala was exactly as it should be, enough to shroud the Meat and give off its own Flavours.

A wonderful rich flavour of sauce – reported Marg- complemented the very tender Lamb on-the-bone. There were many flavours bursting in my mouth with the spice level just on the limit. I enjoyed the soft Chapatti but loved the rich Paratha.

Previously, we have enjoyed outstanding Curry in Luxor (Egypt) and Carthage (Tunisia), this was easily the best Curry had in Africa, to date.

Dessert was not on, but Marg did manage to squeeze in Dessi Chai (20.00 dh).

Lovely, Cardamom, you’d find it repulsive!

Tea with milk? As bad as sitting inside a pub with people smoking?

The Bill

397.00 dh. (£31.25) Paid by card, there was a bit of miscalculation with the well earned tip. A 20.00 dh note sorted that.

The Aftermath

The Calling Card was well received. Our waiter then pointed to Mein Host who had sat surveying all. Both were well taken by Curry-Heute, I asked the same question to each.

There is Korma on the menu, is it Desi Korma, or Coconut?

The answer was what the Hector wanted to hear. Hopefully, this will be confirmed in the coming days.

2023 Menu extracts

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Agadir – Bayt Al Mandi – Better Food – For Better Mood : A Yemini Experience in Maroc

Posted on December 19, 2023 by Hector

Long story short, on December 25 last year, Marg declared we were going away, Aberdoom not. The Hector’s self declared objective became – somewhere warm – and – a country which would not shut down on that particular date. When easyJet announced a Glasgow-Agadir flight, that was it, simples. Moroccan Roll!

Arriving in the dark, and without a local SIM card, meant we would not be straying far from the accommodation. The beach could wait, dinner could not.

Sources have Bayt Al Mandi (Boulevard Hassan II, Place Ait Souss, Agadir 80000 Maroc) down as a Yemeni restaurant, I also knew Biryani, at least, awaited.

*

*

Arriving at 21.25 we sat outside, it was still 16ºC. There were no formal tables inside, and Moroccan smoking laws remain behind Europe. There is an upstairs, about that I know nothing.

Mandy Lamb (130.00 dh) and Lamb Kabsa (13.00 dh) were possibilities. We have Namak Mandi in Glasgow. Having considered Beriani Lamb (130.00 dh), I decided to see if there was something more – Curry-like.

Do you have something with Lamb, Rice and Sauce?

I was directed to the Lamb Kabsa.

Marg, who had Tajine last week, was staying local: Meat Plum Tajine (100 dh), this came with Bread. For drinks, it was Cola (15.00 dh) and Sparkling Water (10.00 dh). We declined Salad, twice. The waiter then returned to ask if Marg wanted Meat and Vegetables. Of course.

The accompanying Bread was thin, pale, peely wally.

Apart from it being cold, it was light, like a Roti – said Marg

Three Dips were also provided. The large pot had an undemanding Tomato-based Sauce, the other two contained – heat. Beware!

Meat Plum Tajine

With the Green Beans, Carrots and Courgette piled high and smothering the Lamb, it took a moment to spot the Sucky Bones. Lamb on-the-bone, yay!

Piping hot, and it continued to be so, I felt very tender Lamb, the Vegetables were soft, and when mashed, became the ingredients for my sauce.

No mention of – Plum. Was the correct Dish served?

Lamb Kabsa

The presence of Sultanas was the feature which distinguished this from a Biryani. The Lamb appeared to have been previously cooked and then grilled. One Bone only for Hector, Marg fared better here. With ultra thin slices of Meat, and something approaching offal, the Hector was in no way put off.

The Rice was, in effect, an elaborate Pilau. Spice was evident but no heat, time to introduce the Dips!

The Red Chilli Dip was fierce, by carefully stirring it into the Rice the killer heat dissipated. This became a much more interesting Dish.

The then Spicy Pilau and well-cooked Lamb made for a worthy meal. Something different, and not – Kebap – a style of cooking that has no doubt spread westwards across north Africa.

Bones and Lemon Rind were all that remained at the end.

The Bill

255.00 dh (£19.86)  No Meat Plum Tajine then.

The Aftermath

Having had time to look up Kabsa and Mandi, the ingredients match Curry, but without the Chilli Powder. Kabsa, a Yemeni Dish, has the Rice take its flavour from a Meat broth. Mandi is drier, comparable to Biryani, and has the Lamb cooked in a Tandoor.

2023 Menu Extracts

Posted in Bayt Al Mandi | 1 Comment

Glasgow – Akbar’s – A Big Night Out

Posted on December 15, 2023 by Hector

The middle of – The Silly Season – and a Friday, a good night to stay in. How many Takeaways has the Hector had on this equivalent Friday? However, Chapatti John reckoned we were overdue another visit to Akbar’s (573-581 Sauchiehall Street G3 7PQ). With Lord Clive and Lady Maggie of Crawley resident this week, a fine opperchancity presented itself. A table for six was duly booked then updated to seven when Steve decided he wasn’t missing out. Strangely, we have never dined here with Steve in the eleven years that Akbar’s has been in Glasgow. Eleven.

Marg and Hector ensured the house-guests were punctual, early even. Simar was our waiter this evening. In time, drinks were sorted. It is The Silly Season, so no Sparkling Water (£2.50) for the Hector, Marg maintained the tradition, Maggie was – Still (£2.50). Draught Cobra (£6.95), is a ridiculous price for a bog standard pint of lager. Booze is where Akbar’s must have their highest profit margin. Steve too had a pint, as did Clive. Dr. Stan had a sensible Orange Juice (£2.75), John a large glass of wine (£6.50). Wine with Curry? This I have never understood. A jug of tap water was also requested.

Simar was keen to mention Poppadoms for the table. Marg was almost on board, but I held her back. As Curryspondent Derek concurred last week when we dined together at The Village, Akbar’s are currently keen to – sell Poppadoms – not – give. In the early days they simply arrived, Complimentary, of course! Had I spotted Imran, the manager, on entry, things might have been different. More on this below.

After a lunch which was larger than planned, the Hector was not up for having a Starter.

But how can one come to Akbar’s and not have Meat Chops (£6.70)? Four Lamb Chops I could eat, but then there would be no appetite for a main course. Maggie has learned over the years that for her, a Starter is similarly wasteful. Hector share his Chops? Clive said – if a Starter is put in front of me, I’ll eat it. Marg was still holding out for a Poppadom (£1.75), and no doubt the Pickle Tray (£3.25). £5.00, really? Times seven?

Hector the magnanimous – persuaded – Marg to have a Lamb Chop instead, Clive would willingly participate. Two Lamb Chops only for the Hector, it had to be. Steve would have a portion to himself. Dr. Stan stuck to his customary Chapli Kebab (£5.45) and John the Liver Tikka (£5.70).

No way was Maggie reading all of the extensive menu to Clive, better to ask what he would like. Karahi Keema & Matter (£13.40) struck a chord. For Maggie, Fish Karahi (£13.40), they would share a Mushroom Rice (4.95). For once, Clive did not enquire about Keema Nan (£5.95). Unexpectedly, Marg also opted for Fish Karahi as opposed to Keema. A single Chapatti (£0.95) would accompany.  Note, no surcharge for Fish Curry, as is the British norm.

Given the disparity in price of a Poppadom versus a Chapatti, I have oft wondered if this is down to being a Bradford based chain? At some venues in the Curry Capital, up to three Chapattis are inclusive with every Curry, charging at all is therefore an anathema.

Chapatti John would restrict himself to two in the knowledge that there would be surplus Bread on the table. Karahi Gosht & Spinach (£13.40) remains his go-to Curry at Akbar’s. For Dr. Stan, Karahi Gosht (£13.40) with one Chapatti and Hector, Roshan Lal (£12.40) accompanied by a Coriander & Chilli Nan (£3.95).

It was at this point I realised that Steve has not been here often. Despite the presence of the Big Hitters, he stuck to his usual Lamb Madras (£11.45) with a Garlic Nan (£4.25).

The Chaps were intent on having their Curry – Asian style, the Chapattis, as it comes. Simar challenged Dr. Stan. That we knew what we were about appeared to take some convincing. As five – Asian style – was being noted, so I whipped out the Oppo and showed my Akbar’s page and the photo of Hector with Shabir Hussain, the proprietor. What other insufferable customer could play this card?

Do you know this chap? – asked the Hector.

I saw this photo yesterday – was the unexpected reply.

All was well, Asian style accepted, our waiter was no longer in fear of serving Curry we wouldn’t manage. Withholding the – Peppers – in the Roshan Lal was not an issue. Why did Samir ask if I wanted – Lamb?

Having arrived at 17.15 for our 17.30 booking, the place was originally empty. Akbar’s was filling rapidly, the seating area to the rear also. This is how it is, always book in advance. Tonight, no weans, nobody to steal our Bread. Was that really ten years ago?

Simar brought two sets of Dips and a larger bowl of Chilli Sauce. Why order the Pickle tray? The Starters followed soon after.

Chapli Kebab

A pair, small, and too well fired, Dry too; Chapli needs to have retained a degree of moistness. These were nothing like the size or quality served at Yadgar across the river, and effectively double the price.

Liver Tikka

Chicken Liver – John assured us.

A mountain as ever, not as strong (as other animals). John knows.

Steve sampled a Soupçon and declared he was having this next time.

People actually enjoy Liver?

Meat Chops

Four reasonably sized Lamb Chops and prove me wrong, still the best value in the city. The Salad was a bit skimpy compared to previous times. Having divvied them out, and that did hurt, some of the Chilli Sauce was spooned on to the plate.

Succulent – is a word used sparingly in these pages, it is only apposite to Grilled/Tandoori Meat. These Chops defined – succulent. Previously – cremated – was the #1 parameter, no more. With the Chilli Sauce, the Spice Level was way up there. There was a – Wow! – moment, and the Hector was only having two Lamb Chops.

Very delicious – added Steve. The day of eschewing a Curry in favour of a Tandoori may be imminent.

There was an appropriate gap between Starters and Mains. The delivery of the Bread almost caused a stooshie.

Steve’s Garlic Nan was placed beside him, the Coriander & Chilli would follow. Suddenly the Naan was taken from our table and given to chaps at a window table who had already devoured one. That they needed a second baffled, but unless Fawlty Towers is the model, you don’t wheech away a guy’s Garlic Nan. Steve’s Naan became the last item to arrive by which time he was assisting the Hector. No burnt blisters, still, the Coriander & Chilli Nan was not overdosed in Chillies, a fine specimen and huge.

The Mushroom Rice was enough to share, just. Having also had a large lunch, Clive and Maggie had ordered a sensible quantity of food. Normally, one eats nothing before a visit to Akbar’s.

One of the Chefs helped bring out the Curry, always a nice touch.

*

Fish Karahi

The Fish Karahi looked heavy going, Oil collecting in the middle of the Curry did look a bit unappetising, the magic sponge would have been welcomed at this point. Marg did her best to remove it. The Fish was flaked a la Bradford, Bullet Chillies were present in addition to the cooked-in finely chopped Green Chillies. Both Marg and Maggie set aside the Bullet Chillies.

Maggie was quick to remark on how – Fishy – the Karahi tasted, a positive, and a feature never to be taken for granted. She continued:

It had arborio rice to thicken it and stop it being soupy. Incredibly flavourful, plenty of Fish, lots of small cut Chillies.

Arborio Rice, in a Curry House? Either she was mistaking some of the Fish Flakes or overlooking the fact she had ordered Mushroom Rice, which was definitely Basmati. I did advise the ladies that the Bullet Chillies are milder than the finger Green Chillies which they ate.

Marg – very flaky fish in a rich sauce, and surprisingly filling with my Chapatti.

The Kashmir Restaurant, Bradford’s reliable source of Fish Karahi, is overdue a return.

Karahi Keema & Matter

This was a Keema Mutter! Not a sign of needless Masala and no peripheral Oil. And quite a bucketful.

Very good, almost as good as my own – declared Clive, maybe not so tongue in cheek. Clive is proud of his own recipe but has never dared present it to the Hector.

Big lumps of mushroom, it was on the hot side, way too hot for Maggie. I did ask for it Asian style.

Roshan Lal

Dry, with a Thick, Minimal Masala, this defines a Bradford Curry, and here it was, once again. If I dined at Akbar’s more frequently I would stray from this favourite Curry occasionally, however, it’s too good to pass up. Why are the chaps ordering Karahi? Save a quid!

The Bradford Curry Taste was there, yet today I would say there was a dominance of Spinach over the customary Methi. The small-cut, super-soft Lamb was bursting with Spice and a heat beyond what the Chillies were offering. Too demanding for some perhaps, a consistently glorious Curry.

As ever, the Naan had to be abandoned to ensure the Curry was finished. John was almost ordering another Chapatti until I gave him a wedge of Naan. Marg too was in there, then Clive. Still, a mass of Naan, larger than many houses initially present, was let go.

Lamb Madras

It’s a while since I have seen a straightforward Curry at Akbar’s. With visibly larger pieces of Meat, not in the Bradford style, and big Chillies atop, the Masala still looked inviting. The lack of heat in the Chillies was verified when Steve reached for the Chilli Sauce, – to help it along.

It was no surprise when it became clear that Steve was struggling. Having made a decent dent in his Garlic Nan, the four Lamb Chops were taking their toll.

It was difficult to differentiate between the remaining Dishes.  Dr. Stan and John were furthest away from the Hector, no comments were heard or noted, thereafter I gave them the night off. Their choices have already been reviewed oft.

*

*

Karahi Gosht

Karahi Gosht & Spinach

Would you believe Marg mooted Coffee and Dessert?

The Bill

£164.45, of which £24.45 was for drinks. Seven diners, I hope to never discover what this would have come to in the Merchant City.

The Aftermath

It was only in the final moments that I spotted Imran. He took the time to verify our enjoyment. He was keen to know if I had ever tried their Charsi Karahi (£13.90). I have but as is written, for Hector it’s Roshan Lal.

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Glasgow – Madhras Dosa – I’m Here Because Of You!

Posted on December 9, 2023 by Hector

I said I’d be back soon.

With Madhras Dosa (76B, Old Dumbarton Rd, Glasgow, G3 8RE) open once more on Saturday lunchtimes, this was the easy option. The horribleness continues, the Hector was not for crossing the river on such a dull and wet day. South Indian Curry is comfort eating. Last week it was Fish – South Indian Fish Curry (£9.98), today it had to be an all time favourite – Lamb Chettinad (£9.98).

Four chaps and two chapattis were in situ when I took refuge at 13.50. The Chaps would be joined by another couple, momentarily. Some of these guys I have seen before at Bombaywalla – Indian Street Kitchen.

Chef Satheesh was front of house taking Orders. As ever, there was a smile of recognition as I entered. Taking a small table with my back to the kitchen, no menu was presented. As Satheesh approached, notepad in hand, he was about to rectify this, however, I already knew my Order. Basmati Rice (£2.99) and the wonderful Malabar Paratha (£2.50) plus a jug of tap water completed the Order. This side of the river, tap water does not taste – bleachy. There was no Sparkling Water available. Satheesh confirmed I wanted the large portion, not the Tapas. As if.

Somehow, the Hector was fed before the other eight diners. A simple reheat, the girls were having Thali, more complex preparation required. In time some of the chaps had Dosa. For Hector, Curry as always, though the notion for a Tandoori mixed grill has been in mind for some time. The assistant, who appears to occupy the back kitchen, brought the tray.

Lamb Chettinad

As – Soupy – as Curry can be, there is no issue. Here, the Masala is outstanding, intensity of Flavour guaranteed. Having decanted the six pieces of Lamb and arranged them on top of the sensibly sized portion of Rice, it didn’t look much. OK, the pieces of Meat were a decent size, but six. Ordering two portion of Tapas (£7.99) may be worthy of consideration.

The Curry had to be drowned, as much Masala as the plate would hold was poured on. There was still some left for dipping.

Tearing off a piece of the delightfully stringy Parotta was pleasure in its own right. The first dip fulfilled all expectations. The hot Masala gave off a big Spicy Blast, then the smokiness registered. The Seasoning, of course, was a la Hector, spot on. In time, I would unearth the Dry Red Chilli responsible in part for this Flavour. How much is down to smoked Coconut?

As with last week’s Fish Curry, Green Chillies cut length-ways were in the mix. The kick was fierce, not all would handle this. The Rice proved to be a bit of a let-down, lukewarm at best. The heat from the abundant Masala certainly saved the day.

The Meat had to be halved, to eke it out. The Parotta was providing Diversity, I could eat these all day. This made up for Thursday’s Naan catastrophe. Why do they have to cost so much? The ones in my own freezer didn’t.

The Lamb was wonderfully Tender and giving of so much Flavour. The Spice Level kept increasing, the intensity of Flavour was in no way compromised.  I may now have satisfied my current desire for South Indian Curry.

The overall appearance of this Curry may contradict everything the Hector normally seeks, Mainstream Curry Houses do not serve anything near as glorious. Did I mention it was Spicy?

A chap came to order Takeaway.

I’m here because of you! – the Hector was recognised once again.

I was introduced to John many years ago, he and his lady spotted Marg and I at The Village recently. Having read last Saturday’s Blog, here was John at Madhras Dosa to order Lamb Chettinad. John sat with me whilst his Order was being readied. A photo opperchancity. His lady came in briefly, perhaps wondering why she had been abandoned for so long. Introductions.

John, aka Digger, knows his Curry. He had a blessed upbringing and consequently has attended many a ceremony featuring Desi Cuisine. Is it possible he has eaten more Curry than the Hector?

The Bill

£15.47   The penny has been reinstated.

The Aftermath

It was the helper who dealt with the card payment. As I departed, so one of the girls beamed. Nice.

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Glasgow – The Village “Curry House” – Curryspondent’s Day

Posted on December 7, 2023 by Hector

Curryspondent Derek asked a while back if he could join the Hector for Curry. Today is the day. Derek suggested the time and place: 13.00 at The Village “Curry House” (119 West St., Tradeston, Glasgow G5 8BA). Given the range of Desi Curry always available at The Village, a wise, but conservative choice.

The Hector had to get there first, Derek has seen many photos of this Blogger, so not quite a blind date.

Arriving early, a large bottle of sensibly priced Sparkling Water (£2.95) was ordered. The main menu was secured in addition to the Lunchtime offers. Methi Gosht (£12.95) had not been had here for a considerable period of time. A Nan (£2.95) felt like an appropriate accompaniment, especially as I had particularly enjoyed the one served here some three weeks back.

Derek arrived having negotiated his way through the winter gloom covering Central Scotland. It’s two weeks until the solstice, today was never brighter than dim, when the heavens opened, it was quite simply – horrible.

What to have?

I believe this was Derek’s first Village visit. Initially he was going to replicate my Order, however, I suggested he sample the Curry which became my obsession many moons ago in the first incarnation of The Village. Lamb Desi Qorma (£12.95) had to be accompanied by Rice, today Boiled Rice (£2.95). For Drinks, a jug of tap water.

A young waitress took the Order. Both of us were having Lamb on-the-bone. Derek was intent on keeping the Spice Level at – medium – for Hector, a bit above.

Determined to secure a Naan served – whole – once again, a somewhat lengthy conversation ensued. In all the years of ordering, I have never been asked how well done I wanted my Naan.

I like blisters – hopefully conveyed what I had in mind.

Today, the Order was back to being recorded on a pad, who knows what went in?

On sipping his glass of water, Derek immediately commented upon the taste. Water shouldn’t have taste.

Bleach? – I proffered. Confirmed.

The Tradeston contamination is back then. I thought it had gone, perhaps I’ve just become used to it? What is happening to Glasgow’s water supply?

During the wait, we had a lot to get through. Derek admits to reading Curry-Heute weekly. He even finds this Blog amusing, in parts. He has come to recognise the faces which appear most often, and asked after Jonathan who is no longer with us. I did confirm that although the desire for Indian Food is typically satisfied thrice weekly, I do not subject Marg to Curry seven days a week. Capsicum, yeuch!

Derek has embraced my reference to Mainstream Curry Houses, he wonders why the masses accept what is served as Curry, particularly in the East of Scotland. He recognises Glasgow as the only place to get proper Desi Curry. He has been to Yadgar and Akbar’s, once (?), there are many more venues in the Southside to explore.

What about the East End? There is a distinct lack of venues in that part of Glasgow, however, Curryspondent Archie has made me aware of Roti and Pickle on Duke Street. One for the future, when the sun stays up for longer.

The Naan arrived in one piece, as asked for. That aside, it was nothing like as anticipated. Was it even a Naan? Wholemeal flour? Who makes a Naan from this? The orange parts showed signs of being well-fired. Blisters? The Bread had not risen, was far from being puffy, hence no big blisters. It was edible, I would manage my usual – half – or thereabouts. This Bread was nothing like anything ever seen previously, anywhere. The Bread Chef’s day off?

Was it a Naan? Exactly what had been recorded on – the pad?

I could tell the bowl containing the modest portion of Boiled Rice was super-hot. Derek had to take care as he decanted.

Time for the ritual photos.

Bread in hand – predicted Derek as he did the honours.

Derek wondered if anyone ever objects to me taking photographs. It’s becoming standard practice for many. As for my fellow diners, they have long been told that their Curry will not taste right unless it has been photographed, by Hector.

Methi Gosht

Topped with a flourish of Coriander, visually, this Curry immediately pleased. There was little sign of the Oil separating. Rich in appearance, but surprisingly light in colour, here was a Masala Mash with Methi, not the Dark Green Mash that one encounters in a Desi Palak. As the Meat was not about to be decanted, the quantity remains unknown, however, the bone count was minimal.

The Seasoning was definitely in the – brave – category. The Spice Level never got above – medium, no challenge here. The Meat was superbly Tender, giving of Flavour. The intensity of Flavour was approaching Bradford levels, there they do – Methi, big style. Still, the underlying distinctive Village Taste was not lost here.

How wonderful would this Methi Gosht have been if accompanied by a light, fluffy Naan, made from the correct flour?

Lamb Desi Qorma

Ginger Strips were the additional Topping to distinguish the two Dishes. Here there was a an Oil presence, but far from excess. Having had this last time here, and many, many times before that, Hector’s take on this gem of a creation is well recorded. Today, a new voice. I did advise Derek that there is one word which does not appear in Curry-Heute:

It was good, medium hot like they said, I could have taken it hotter. Lovely Lamb, I could have taken a Naan as well, still a bit hungry.

Oops, the Hector could have offered some of what would become the surplus. But then, who would want to judge The Village Naan by what was served today?

Derek spotted the oily residue on the base of his karahi. He accepted that this was within acceptable parameters and went on to tell me of a Keema served – in the East – which had an unacceptable slick.

Which word can’t I use?

On every TV food programme, whenever anyone is asked for their verdict, the answer is universal: very ….

The conversation continued. Derek commented upon the fact that I rarely slate a restaurant. I am here to celebrate Curry, not close business down. Though, in the UK, I have probably been most critical of The Village over the years. Abroad is where many horror stories have been told. Abroad, they don’t know where I live.

Do I get preferential treatment? At Yadgar, most certainly, elsewhere, not necessarily. Occasionally, some Bills do get rounded down.

Derek likes to cook Curry. His first mention of Bradford was with reference to Aagrah’s Spices, available online. Not as good as going to Bradford for a Bradford Curry.

The Bill

£35.75

The Aftermath

Mr. Baig, Mein Host, had become involved in the processing of the payment. With two large groups present in addition to the twenty odd that had been initially present I put it to him that he was doing well today. He replied:

Two weeks to go.

To the solstice?

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Glasgow – Madhras Dosa – Here, Fishy-Fishy!

Posted on December 2, 2023 by Hector

Are you going for Curry tomorrow – Marg asked yesterday.

After a week of indulgence at Kabana (Manchester), giving the Saturday afternoon Curry a miss was a consideration, until the day dawned. The Hector still had unfinished business having been denied the Fish Creation in Manchester, the itch had to be scratched.

It was spotted recently that Madhras Dosa (76B,  Old Dumbarton Rd, Glasgow, G3 8RE) could be opened at lunchtimes once again, this was confirmed by telephone. A phone-call, how gauche.

Arriving just on 14.00, Madhras Dosa was empty. The place has been tidied up and new tables and chairs installed. Twenty one could now conceivably be sat at this relatively small venue. But not comfortably, the chairs are somewhat lightweight. Still, it was better than being out in the snow/slush.

Chef Satheesh nodded in recognition as I took my seat. A young waitress brought the latest edition of the menu.

Still no Sukka/Chukka so a Soupy Curry would be inevitable. The standard £7.99 for a Tapas portion used to include the choice of Rice or Bread in the quoted price, not any more. An extra £1.99 lets the diner – go large.

South Indian Fish Curry (£9.98) had yet to be tried. Soupy Curry requires Rice, the Hector was not missing the opperchancity to have a Malabar Parotta. Basmati Rice (£1.99) and a Malabar Paratha (£2.50) would be the accompaniments. I passed on Sparkling Water (£1.50) in favour of a jug of tap water.

Another chap appeared from the back room behind the adjacent premises. It remains a mystery as to why the former overflow is no longer part of the premises yet the rear is.

A manageable portion of Rice was presented in a small karahi. Every grain would be eaten. The Malabar Parotta was as small as ever, tiny. It is how it is. Soft, layered, absorbent, a joy to dip in the Masala.

*

*

South Indian Fish Curry

The Masala was not yellow, as anticipated, the gross – soupiness – was. As I decanted the Soupy Masala I struggled to find the Fish. Cut small, I may eventually have reached double figures, however, there was certainly not a lot of solids here. Green Chillies had been cut lengthwise, these were numerous, as were the fresh Curry Leaves. Onion Seeds were mixed through the Masala. One small piece of a Dry Red Chilli was located, this I regard as a sign of efficacy in a South Indian Curry. Keeping everything on the small dinner plate was quite a challenge.

The hoped for assault on the palate was immediate. The Seasoning registered first, then the Spice and finally the Smokiness. This was exactly what the Hector sought. Curry with a Big Flavour, not too much to demand.

The Chillies added more of a kick when encountered. Just how many leaves is a man meant to eat? I balked at the largest one.

The pieces of white Fish were super-soft, approaching pulp. No chewing was required, even a gumsy budgie would have succeeded here. There was little sense of – fishiness – such was the intensity of Flavour from the Masala. An inward glow of satisfaction was attained, yet this Curry was clearly the opposite of the Hector norm. Strangely, I did not make any note on the level of creaminess or the presence of coconut. If present, not an issue. How different was this from a Euro Curry!

The Bill

£16.00 Pennies have been abandoned then.

The Aftermath

I asked the waitress how long it had been since Madhras Dosa opened at lunchtime. She has been here a couple of months, so not that long then.

See you again – was her farewell.

It is time Hector reacquainted himself with the Lamb Chettinad (£7.99/£9.98) at Madhras Dosa. A Saturday lunchtime Curry, north of the river, and within budget; watch the number of visits increase, steadily.

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Manchester – Kabana – & Thrice Kabana!

Posted on November 29, 2023 by Hector

Hoping to enjoy the – Fish Creation – at Kabana (22 Back Turner St., Northern Quarter, Manchester M4 1FR England), Hector was back again today at 13.30. With Marg insisting she was not up for Curry-Heute, she was happy to spectate. There was no fixed rendezvous with any of The Company today, though Craig and Yvonne did let it be known that they had been here earlier.

*

Can I have the blandest thing on the menu? – may well have been Craig’s request. (Photo by Yvonne.)

Rizwan apologised, still no Fish. There was only one thing for it – Lamb Karahi (£6.50) on-the-bone with Rice (£2.00). It has been two days since this Curry was reviewed at Kabana. Actually, one, if Mags’ comment from yesterday is read. 

Can this Curry be this good?

This is Visit #55!

I suggested Marg have a Samosa (£1.50). Suddenly there was a demand for two, with Salad (£0.50). One of each Samosa was ordered – Meat and Vegetable.

I’m now describing the Kabana Lamb Karahi as legendary – I advised Rizwan.

It’s not rocket science – was his modest reply.

We could all start with the same ingredients and each have different outcomes.

Such is the reality of preparing Curry.

The Samosas were being kept warm in a glass display oven, typically used to store pies. I took the Samosas over to Marg.

Samosa

A decent size, and well filled, they didn’t last long. I suspected the abundant Spiced-Onions may prove to be too much.

A lovely change from a rich Curry. A meaty plus a potato & peas Samosa, complemented the Salad and Raita sauce. I didn’t fancy the Spiced Onions.

Mags arrived and ordered the same as yesterday: Lamb Karahi – on-the-bone and a Chapatti (£1.00).

Lamb Karahi on-the-bone

For Hector, same as Monday.

For Mags – same as yesterday, marvellous!

Dr. Stan then made his entrance. Kabana on consecutive days? Unheard of. Rice & Three (£8.50) was once again his Order, but a different – Three.

Rice & Three

Daal, Keema and Lamb Karahi.

There were a few audible – Mmmmms.

No more was forthcoming. However, Marg summarised the moment:

It becomes a highlight, then it’s gone.

The Bill

£12.00 for Marg and Hector.

*

The Aftermath

A Glasgow-bound, single portion, Takeaway was secured.

I wonder what it might be and when it will be consumed?

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Manchester – Kabana – No Fish Today

Posted on November 28, 2023 by Hector

Kabana (22 Back Turner St., Northern Quarter, Manchester M4 1FR England) at 13.30, the Hector put it out there assuming that at least one of The Company would show. Steve was sat at the table adjacent to the door as I walked in, he hadn’t ordered. I suggested we move to the rear, away from the plummeting temperatures. There we would squeeze our way on to the table, and a squeeze it was.

Rizwan had no Fish, so Hector’s Creation was not happening. The Specials’ Board showed Kofta (£6.50), never had here previously. Two portions it had to be. As Rizwan revealed the kettle so the Hector spotted the Eggs.

Kofta Anda! – we both accepted the upgrade.

A Chapatti (£1.00) for Steve, a Naan (£1.00) for Hector, having applied the foliage, we took our seats, the freshly cooked Bread would come momentarily.

The large Chapatti was as much Roti as Chapatti, substantial. The Naan was not how I remembered having had here previously. Today’s matched the size of the Chapatti, its volume was comparable. With perforations, a la Manchester, it hadn’t risen. Light and fluffy initially, it did feel a bit doughy for the final mouthfuls.

Kofta Anda

Four Meatballs and half a hard boiled Egg sat in a blended Masala. With the foliage applied, the Chillies and Ginger would add extra bite. The Masala was more – orange – than the Masala which features in the Karahi. I am used to Kofta Anda being served in a traditional Shorva, this was a departure.

I sensed a slight Sweetness, Steve concurred. The Spice Level in the Masala impressed even before the Chillies were encountered. The Seasoning in the Kofta was pronounced, this complemented the Spice from the Masala and the odd Chilli.

A different experience, well short of achieving the – Wow! – status. A decent Curry, but lacking the intensity of Flavour that the legendary Lamb Karahi possesses.

Steve, who had poured his Curry over his Chapatti, was less forgiving:

I would say it was satisfactory. The actual meatballs were a bit bland. The sauce was OK, I wouldn’t have it again.

Mags had arrived whilst we were eating. She had ordered Lamb Karahi (£6.50) and a Chapatti. Having left half of her Rice yesterday, she considered this to be a more worthy approach. Chef Lalaa brought her Chapatti.

*

*

*

Lamb Karahi

The naked Karahi in a bowl is a markedly different eating experience from that which the Hector often enjoys, as in yesterday!

Karahi Lamb was so good yesterday, I had to have it again. Bowl wiped clean, that says it all.

The three became four. Dr. Stan arrived at the table with a plateful: Rice and Three (£8.50). His Curry choices: Lamb Karahi, Potato-Spinach and Kofta. It would take him some time to get through this mass of food.

Rice & Three

The Hector duly waited for a few words:

It was a mix of flavours, but all well spiced.

What could have been a Blog of Hector Naypals was further enhanced by a familiar face appearing at the window. Enter Marg with Claire who has appeared twice in these pages. Now she knows where Kabana is and what it’s all about.

The Bill

£7.50 times three, and one £8.50.

There is no truth in the rumour that Dr. Stan was on his way out the door and had to be hauled back to pay.

The Aftermath

Hopefully, I have planted the seed and Rizwan will source Fish for tomorrow. The Fish Market in the nearby Arndale Centre is something to behold.

Kabana, three days in a row?

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Manchester – Kabana – The Three Stages of Achieving Happiness

Posted on November 27, 2023 by Hector

What is the route to finding happiness? Hector recommends Yadgar (Glasgow), The Village (Glasgow) followed by Kabana (22 Back Turner St., Northern Quarter, Manchester M4 1FR England) as a worthy sequence of visiting Curry Houses. That this has been managed within seven days did take a bit of planning.

It was all happening on Thomas Street in the Northern Quarter as Hector, Marg, Steve and Mags approached Kabana at 15.30. A glass lid, which is under construction, appears to be a wonderful addition, a means of further accentuating the atmosphere of this developing urban playground. However, the erection is reportedly temporary. Coco Chanel’s Metiers D’Art Fashion Show is due to be held here next week. Outdoors, in Manchester, in December, aye right. Who thought that one up?

Lalaa was initially busy in the background, Rizwan greeted the familiar faces as we entered Kabana.

Where’s the Main Man? –  asked Rizwan.

He read my face, possibly backtracked, then mentioned – Howard – specifically.

The Hector may have been demoted from being Mr. Manchester, now he’s not even Mr. Kabana? Howard has been here oft in recent weeks, but not thiswan! (sic).

Later, Steve assured me he had heard – Big Man. Calm, Hector.

Knowing exactly what Marg and Hector would order, Rizwan directed us to a spacious table at the rear. Keema Peas (£6.50) with a Chapatti (£1.00) for Marg, Lamb Karahi (£6.50) on-the-bone with Rice (£2.00) for Hector. The others would also have Karahi, Mags with Rice, Steve with a Chapatti.

This was the ideal time for Hector to dine at Kabana. The lunchtime rush was over, and having only had an egg sandwich at Carlisle, the appetite was in top condition. Every grain of Rice would be managed. Mags, who had a substantial breakfast on the train, would suffer a major defeat due to the quantity of Rice.

The three pots of foliage were placed beside us, there would be no holding back the chaps. The large Chapattis were well received: light and fluffy, a perfect accompaniment – Steve would relate. The bread was piping hot, freshly made – Marg concurred.

The three stages of achieving happiness: take a naked –

Lamb Karahi (on-the-bone)

Arrange a generous sprinkling of sliced Green Chillies and diced Ginger across the Curry.

Smother in Coriander, the foliage is thus defined.

Steve did likewise, however, as he had no Rice, the already full bowl was overflowing by the time he had decorated his Curry. There was a solution. Steve had to decant his Curry and spread it over his Chapatti. Karahi eaten with a knife and fork, what is the World coming to?

Having had this Curry forty odd times, my pleasure is already recorded. That consistency is maintained is all the more remarkable. Sucky Bones featured, fundamental, Steve usually has – boneless. The intensity of Flavour remains so distinctive. Cloves, clearly a key ingredient, but no Whole Spices were revealed. The Masala, wonderful, far from excessive, tomorrow’s Fish creation was already being formulated.

The Curry was sensational – declared Steve – lovely flavours. (I) don’t usually have on-the-bone, flavour from sucky bones, magnificent. The meat was lovely and tender.

Lamb so tender – began Mags, who had a naked Karahi  – falling off the bone, a magnificent Curry as served in this establishment.

Sensational, magnificent, Hector will add a – Wow!

Keema Peas

Marg having a Mince Curry, nothing new here either. The bowl was full of Mince and Peas, there was next to no Masala. This is how Keema should be served.

My usual choice of dish, served hot with an abundance of peas. It didn’t disappoint me as it was up to its usual standard, a lovely meal.

Not one of us mentioned Spice or Seasoning, most unusual. It’s all about the Flavour.

The Bill

£16.00 for Marg and Hector, same again for Mags and Steve.

The Aftermath

Rizwan was informed that we are here for a differing number of nights, three more have yet to present. We’ll all be back, in dribs and drabs.

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