Curry-Heute

Glasgow – Karahi Palace set to become – Mehfil? – All change, once again…

Posted on June 16, 2023 by Hector

Thunderstorm over, and having completed my duties at the Glasgow Real Ale Festival – G-RAF – it was time to eat. Having been nothing but critical of Karahi Palace (New-co) (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ) in recent weeks due to their unreliable opening times, and serving up the wrong Curry, it was time for another go.

21.20, hopefully they hadn’t closed early.

Four chaps, sitting at my favourite table, was the first thing that caught the eye as I entered. Approaching the counter, the most recent Chef was not in situ. However, here was a young, bearded chap, displaying a beaming smile of recognition. Behold Moiz (Darbar Grill), whose photo first appeared in Curry-Heute as a young boy back in 2016. He has been serving me in subsequent visits to Darbar Grill when his father, Ahmed, has not been present.

I had to ask what he was doing here.

We took over a week and a half ago!

I have to admit to the heart sinking. The recent Chef could almost replicate the wonder that was the Karahi Lamb (£12.00) as prepared by Chef Rashid or the former manager, Ayaz. This surely means the end of Karahi Palace as the Hector knows it. One hundred and forty two visits, now to be reclassified in [square brackets] as – no more!

Let’s get the Order placed and find out. A Chapatti (£1.00) would accompany. Moiz asked if I wanted Tawa or Tandoori. That was new, Tandoori, always. Moiz said the Tawa would be thinner, which I actually prefer, next time.

I sat at the adjacent table to the chaps who were finishing a kilo of Karahi Gosht. A kilo between four? The Hector had to engage. Their remnants looked as though they had been served something decent. That at least two ended up behind the counter at some point suggests they have their – fingers in the pie – as Curry Bill likes like to put it.

On asking for a jug of water, Moiz brought me a glass bottle of seriously chilled tap water, cutlery wrapped in a napkin, and a glass with a further napkin.

This was a pukka start, and gone hopefully, are the days of plastic cups etc., or is this just a case of – green – woke?

A modest Salad, no Raita, accompanied the meal. The Chapatti was visibly different to that normally served here, holes! Still wholemeal but slightly smaller, this would suffice.

Karahi Lamb

Wot, no karahi? The bowl did look alien. Maybe they have to invest in some karahi.

Topped with a threat of Coriander but copious Ginger Strips and sliced Green Chillies, this Karahi Gosht did look the part.

Bones had not been discussed, but assumed. Karahi Palace have had a policy in recent years of all Lamb Curry being served on-the-bone. How it should be, but those of us who have come to accept this are biased. The added Flavour is significant. Tonight, no Sucky Bones, the marrow from which is the key.

The Meat was delightfully Soft, on the edge of turning to pulp, a feature for which I often congratulate Chefs. The Masala did not seem right at all. A watery residue, not Oil, collected at the base of the bowl.

The Chillies meant that the Spice could only build. The Seasoning was to my liking, and I hadn’t asked. The distinctive Flavours of the – Karahi Palace-Karahi Lamb – were nowhere to be found. The transfer of knowledge had not been a feature of the takeover.

Now the notes become brutal – this is closer to a Spicy Lamb Stew than a Karahi Gosht. Having had the Karahi Gosht at Darbar Grill, the mother shop, this bore no resemblance to that either. There is clearly work to be done here.

A tingly tongue and slivers of Bones marked the end of the meal.

The four chaps had Kashmiri Tea at the end of their meal. Moiz brought me Green Tea, a nice gesture, and thankfully without milk, else I would have been forced to decline.

A cup of Tea at the end of a Curry brings a wonderful Spicy warmth to the roof of the mouth. Something I first learned about the age of seven when having a ‘Scotch Pie’, or – Pie – as we call it in Scotland. Pie, Haggis, Square Slice (Sausage), all – Spicy.

The Bill

£13.00 Prices as advertised, though I had to pay cash, the card payment not being installed yet.

The Aftermath

Firstly, my verdict on the Curry was sought.

Too wet, needs to be drier, and more Methi!

My responsibility – was Moiz’s reply.

So, this place is – his. Quite a responsibility.

The young Chef has recently come over from Pakistan, speaks no English and was previously with them at Darbar Grill. We agreed that – Desi – is what I seek. Chef needs to learn, I seek what he cooked in his Homeland. I had to ask Moiz if he knows of the Spicy Desi Korma, a Curry that had also become a firm Hector favorite at Karahi Palace. The reply was positive, I suggested that he tell me at what point in the future I can order this.

Now to relate what’s happening.

Moiz wants to renovate and change the name to – Mehfil – a gathering, or to entertain, praise someone. I mentioned that pre-Lockdown, Ayaz had plans to up the ambience and have staff in a recognisable uniform. Moiz held up his – Slater’s – bag. He appreciates that if this is – his place – he has to be seen to dress for the part.

Please, no tablecloths!

We went upstairs, possibly the first time I have been up there since – Visit #100. Moiz had found the #100 certificate and also recognised Aqeel from back in the day. The present décor is less – ice-cream shop, but needs a rethink. Gutting this and making the frontage more appealing will require a significant investment, the chaps downstairs? Karahi Palace could have been so much more.

The potential of these premises was inevitably discussed. When the good employees of Barclays are – forced? – to return to their new workplace, then surely lunchtime trade here shall boom. Here is, in effect, a village on their doorstep. Moiz mentioned – wraps – I suggested Scottish Rolls, a la Morton’s!

Lunchtime: Fridays aside (14.00), Mehfil (Karahi Palace) once again opens at noon. The Hector shall soon be back to test this, however, there is another ongoing project.

When I first met Ahmed, Moiz’s father, at Darbar Grill, he knew me from my visits to Sheerin Palace. This was also the case when I first set foot in Shahi Mahal, Zahir also recognised me from Sheerin Palace. The staff at Sheerin Palace tend not to be talkative, evidently they know their customers. So, Ahmed and Zahir worked together for years. I need another couple of worthy visits to get Shahi Mahal into the – Glasgow’s Top Rated – category. That project may well take longer with Mehfil hopefully being open as was stated.

Finally, the elephant missing from the room: it is not for these pages to give personal details, however, Chef Rashid remains in limbo. Getting him back is not impossible, reportedly. If Chef Rashid can be accommodated at the new Mehfil, assuming this name change comes about, then what made Karahi Palace unique in terms of – Flavour – shall be reinstated. With the pedigree of Sheerin Palace and Darbar Grill added to that long established at Karahi Palace, then surely, Mehfil will most certainly be on the Curry map. Hector, Curry-Heute, shall watch and report as and when.

Posted in [Handi By Darbar] | Comments Off

Glasgow – Shahi Mahal – The Full Kilo of Desi Karahi

Posted on June 12, 2023 by Hector

March 18^th marked Hector’s first visit to Shahi Mahal (452 Cathcart Rd., Govanhill, Glasgow G40 7B2), the – The Works – were most certainly enjoyed. Then it was but the half kilo of Karahi Lamb (£16.00), today the – kilo (£30.00).

With the domestic hockey season over, Marg once again realised that if she didn’t join me for Curry-Heute, she wouldn’t be fed. Marg knew where I was headed, and did not question what I had in mind on arrival. No Aloo Keema (£6.00 for Marg today, she was caught in the trap.

Marg drove us across the river, today’s Southside Curry would be significantly different from the Mainstream served at The Alishan Tandoori last week. Shahi Mahal is a – Desi – Curry Cafe, here is served – the right stuff.

Arriving at 13.45, the chap front of shop greeted us warmly, he must have been here on Visit #1. I asked for Zahir, Mein Host the Chef, who duly appeared.

Can you cook us a kilo, in Lamb?

He knew I meant business, and duly retreated to the kitchen.

We took the table which has already become – Hector’s spot – in the otherwise empty premises. Two chaps would take the booth behind us, they only snacked.

Before taking his leave, the assistant offered to change the TV channel. We were happy to stick with the Asian. No offer of – Pendragon – then.

A new assistant appeared, he took the Bread order. Coriander Naan (£2.50?) for Hector, a Chapatti (£0.80) for Marg. At 14.05, Zahir presented the plates, a worthy Salad and two Dips.

These are not complimentary – I informed Marg. However, I knew she would appreciate the distraction. Two 500ml bottles of Water (£1.00) completed the Order.

26ºC in Glasgow today, the ice cold water went down a treat. Sparkling Water would have been better of course, but the Southside Curry Cafes tend not to embrace this.

We were carefully sharing out the Black Olives when Zahir brought the Karahi.

Thirty minutes, an apposite amount of time to turn pre-cooked Lamb into Karahi.

His assistant brought the Bread, served whole as they should be. The Wholemeal Chapatti was large, and had risen air pockets. Similarly, the Naan had loads of blisters, was puffy in parts, and smothered with Coriander that had been partially cooked on top. Flakes of Charcoal would drop everywhere, fun! More Bread than we would manage, yet modest when one sees families out to share our Main Event. Charcoal Flakes – a new criterion?

Karahi Lamb

Topped with Coriander, Ginger Strips and sliced Bullet Chillies, this Karahi Gosht was served in the classic – Desi – style. The quantity both impressed and challenged. Looking back to the – kilo – served last month in Tooting-SW17, the Wandsworth Karahi suddenly looks paltry. The – kilo – at Shahi Mahal was – the full Bhuna. In Tooting we were three sharing, today two. What had I done?

Two days after Tooting, Marg and Hector did share a – kilo – at DumPukht Lahori. That was later in the day, and Marg hadn’t been fed in my absence? We managed Aqeel’s Lahori Karahi – without duress. Zahir’s was clearly going to be a challenge, but fear not, we had the car, Takeaway remained an option.

A Hector cannot live by Karahi alone. This partly explains the alternating visits to the Mainstream Curry Houses. Amuse Bouche? By having bog standard Curry, moments like today’s can be fully appreciated. It also makes for a more comprehensive Blog.

The Oil appeared minimal initially, but did collect on the big spoon before the base of the karahi was exposed. Thereafter, the slick duly formed. Marg was in here oft with her Chapatti – heart attack on a plate – I warned. Many are put off by the Oil, those who know, appreciate the mother-lode of Flavour contained therein.

Two familiar Flavours hit the Hector palate – Cloves and Pepper. Peppery Karahi always wins Marg’s approval. It was quite some time before whole Spices were unearthed – Clove and Peppercorn. It’s almost as if the Hector knows what he’s talking about.

The Meat was served on-the-bone, this was not even verified at the point of ordering, one makes this assumption. Desi Karahi. Sucky Bones were present, more-so on my side of the table, Marg has a keen eye and tries to avoid bones.

My first pieces of Meat were amazingly Tender and giving of Flavour. The next couple were more chewy and did not. A mixed bag, from different depths of the Lamb pot?

I made no note regarding Seasoning. It was neither in one’s face or lacking, one concludes – pitched well. And so, we had Karahi with amazing Flavour, and it just kept coming. The joy of the – kilo – when shared between two, maybe the only time you’ll read Hector using the – share – word without condemnation.

Having observed Marg admit defeat, there was a quick calculation. Finish what I still had on my plate and more than a decent portion would be left for Takeaway.

Marg had a few words:

A spicy blast of flavour when eating the Karahi, and I chose a few bones. I enjoyed the fresh salad with the Raita and ate nearly all the Chapatti when picking up the meat with the sauce.

The substantial remaining portion was taken up to the counter, with about a third of the Naan, then duly taken away for packing.

The Bill

£42.00 Who knows where this sum comes from? The prices quoted above are from the menu which may be out of date.

The Aftermath

We departed with warm wishes, but not from Zahir.

Zahir had left the building at 14.30. Shahi Mahal opens daily at 10.00, one may deduce Zahir had been here since then, and was due a break. If one arrives whilst he has gone is there someone here to the necessary? A young lady was also spotted behind the scenes, it is likely that she is more than capable. Time will tell. And with the Glasgow Real Ale Festival – G-RAF a few days away, Hector might sneak back here for more investigation. It’s but five stops on Bus 31 from The Briggait.

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Glasgow – The Alishan Tandoori – A Blast from The Past

Posted on June 8, 2023 by Hector

One of the 5 places for a great Glasgow Curry… so wrote The Herald many years ago, as reported by Hector back in 2011, the first visit to The Alishan Tandoori (250 Battlefield Road, Glasgow, G42 9HU) in the era of Curry-Heute.

Twenty five years ago, Hector was a regular at The Alishan, my favourite Glasgow Curry House for many years. The discovery of Bradford Curry set the Hector on a new path. The Village, so my first post at this venue reminds me, captured the Hector back in 2004. I have been discussing Desi v Mainstream quite a bit of late. The Alishan is decidedly Mainstream, but has ambience. Marg likes ambience, so where better to take her on her return from Aberdoom? A table was booked for 20.30. It’s always better to book at this venue.

Since Mother passed (she was last here in 2016), this part of Glasgow is rarely visited. I note Shezan Tandoori disappeared at some point during Lockdown. This is the twenty-fourth Southside Curry House to close in the time of Curry-Heute. Mt. Florida has no Curry House, once again. Why nobody in Battlefield has dared to open a venue to rival The Alishan puzzles, especially given that The Moti Mahal has gone also. Where is Tony now? I know someone who has the answer.

Arriving punctually, I gave my Sunday name, we were led beyond a large group to one of the four remaining tables. Ali, I believe it was he, helped me in to the table, the social distancing barrier was still in situ. Actually, as the photo of Hector below shows, this might predate Covid. The decor hasn’t changed, nor have the staff. Surely the lady behing the bar has been there since the 1990s?

The menu was brought, a tome, nothing has changed except the prices. Both Lamb Curry and Chicken Curry are being charged at the same price, cheeky.

No large bottles of Sparkling Water were available, 330ml Perrier sufficed. Was I really charged approaching four quid a bottle?

Pholan Devi (£15.50) was once the Hector’s go-to Curry at The Alishan. Marg had previously enjoyed the Lamb Balti (£12.90). Something different: Lamb Mirchi Garam Masala (£15.50), one Curry that certainly avoided the otherwise ubiquitous Capsicum. Yes, we’re back in the Mainstream, one has to be careful. For Marg: Karahi Mince & Mushrooms (£10.90). Can one deduce Beef Keema given the price differential?

The Nan (£3.10) at The Alishan was once legendary, in – recent – visits, I know they have been reined in, still, for old time’s sake. Samundri Rice (£4.10) completed the Order.

Ali offered Marg extra Chillies on top, declined, Hector accepted. I no longer see the – extra 50p – charge for this. Marg asked that the Peppers be withheld in her Karahi, not a problem.

At this point one usually settles down for the wait. Not tonight. The Birthday Party was a 40^th. Alas, at the coffee stage of the meal, they were not for moving on. Two weans were running wild, each trying to outdo each other in who could offend our eardrums more. Past their bedtime, surely! There was no respite.

We, the other five diners, were here – to dine. What chance do the children have if the adults have cognitive disabilities?

Perhaps we should have been warned at the time of booking?

Did this ruin the night?

Yes!

So much for ambience.

The Curry arrived with two portions of Rice. There had been a boo-boo. Plain Naan, not Pilau (£3.10) had been noted. There would be a three minute hiatus. In the meantime, the Rice featuring – Onions, Peas and Mushrooms – was divvied up. Plenty to share, and tasty it was too. Excellent Rice.

The Naan came as soon as, nowhere near as large as the halcyon days when it was one and a half times the size of the platter. Pale, a rushed job, barely risen despite the puffiness, thin, and glistening. The wetness did not register until later.

Lamb Mirchi Garam Masala

That’s a serious Topping of sliced Green Chillies.

The Meat count was well into double, albeit small pieces. Having decanted the Lamb and sufficient Masala to create what looked like – Curry & Rice – I was left with half a bowlful. A – Soupy Curry – therefore by any definition, not what the the Hector seeks. A bhuna style sauce – said the description on the menu. In what way was this a – Bhuna? It’s just as well we ordered Rice.

With the abundant Green Chillies, there was a suitable – kick. The Seasoning was woefully lacking. On the second Alishan post in Curry-Heute, ironically titled – A Place to Dine – the lack of Seasoning was also raised. I could not help but notice tonight that Salt & Pepper were on the table, a rarity these days. Hector of course has a pact – eat the food as prepared by Chef.

There was a tangy edge to the overall Flavour, however, something wasn’t sitting on the palate as I would like. As with a rogue hop in a Craft Beer, there was a definite sense of something – nasty – here. Whilst I tried to dismiss this and get on with eating what was otherwise an enjoyable Curry, the brain was determined to identify the intruder.

All that glistens is not always Garlic, however the sheen on the Naan could well have been. The Hector goes out of his way to avoid Garlic Naan for this very reason. I should have ordered a Fresh Coriander Nan (£4.20).

Karahi Mince & Mushrooms

Keema Khumbi should be served as Dry as a … not have an Oil slick sitting on top. Why was this not dabbed off before serving? Far too wet, again, it’s just as well we had the Rice to absorb the wettest Keema I have seen in yonks.

A Soupçon crossed the table, there was definitely more of an Earthy Flavour to this Curry.

It’s got a kick! – exclaimed Marg at the outset. Oh we’re back to the pre-Lisboa – Chilli shock experience – well a month has passed.

Spicier than expected, an interesting combination with the mince and mushrooms. I found it quite oily, but mixed well with the vegetables…

Having finished all on the table save a scrap of Naan, Ali saw the empty plates.

We’d rather it was this way than have a Starter and leave half the Curry. We are out for – Curry.

There was a concurrent nod.

This means I appear to have accepted the realistic size of the Naan as currently served, though back in the day, it was a hoot. For that, go to Akbar’s, order the Family Nan (£5.95).

In the hope that the mob might actually be leaving, and I report the longest departure in history, Marg ordered ice-cream. The Alishan still serves industrially produced Desserts. Honey Pot (£3.95), complete with almonds, was her choice.

Marg finished her ice-cream. Suddenly all was quiet. Ali suggested coffee – now that it’s peaceful -, declined.

The Bill

£45.05 £7.50 for 660ml of Sparkling Water.

The Aftermath

On discussing the meal on the way home, Marg, who had a better perspective, assured me the wean count was more than two, as many as four possibly. Are there no baby sitters on the Southside? An average Curry, ruined as a dining experience.

One of the 5 places for a great Glasgow Curry – once upon a time. Hector stands by his own recommendations – Glasgow’s Top Rated. OK, many are Curry Cafes, but where was the ambience this evening?

2023 Menu extracts

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York – Rafi’s Spicebox – Kashmiri Curry Kit

Posted on June 6, 2023 by Hector

There was a half kilo of brown Turkey Meat needing cooked, and nobody else to cook for. It may have been a year past its – best before – but being a packet of dry ingredients, well, why not? It was time to use up one of two remaining Curry Kits from Rafi’s Spicebox (17 Goodramgate, York YO1 7LW England).

Kashmiri, a recipe has been posted in these pages for many a year, a deluxe Korma as I see it. Added Grapes and Almonds giving the Diversity. For the kit, a full kilo of solids was recommended, Cauliflower and Mushrooms made up the extra bulk.

Four Tomatoes were the only fresh ingredients required to prepare the Masala. The two tablespoons of Tomato Puree seemed excessive, normally a squirt is all the Hector ever adds to a Masala. The instructions stated 300ml of Water, well worked out.

With the Turkey, Cauliflower and Mushrooms added, the ratio of Meat to Masala looked decent. At the risk of turning the Cauliflower to pulp, I gave the lot a good half hour on the hob.

Oh, a lid was required so the wok was changed halfway through cooking. Read the instructions to the end before cooking, who ever does that? Season to taste, for once Hector was conservative.

With a sensible quantity of Basmati cooked in the microwave, all was set.

Feel-Murgh Gobi Khumbi Kashmiri

We all know that in Urdu, Turkey translates as a variant of Chicken. Brown Turkey Meat is way more absorbent than Chicken, though not having been in the Masala for that long, the limitations of a quick Curry were exposed. There was a definite packet taste, but to be fair, the ingredients had been in the polythene for some eighteen months.

The brown Masala was decidedly – gloopy. Was there Gelatine in the mix? The Spice Level impressed, a good – kick – but I have to accept responsibility for the Seasoning not being quite there. There was no sense of Coconut, and certainly no sign of Grapes. Bay Leaves were the only whole Spices visible.

The Cauliflower had maintained its integrity, actually I was surprised how firm it was, whereas, the Mushrooms were well soft. Usually I would add the Mushrooms towards the end with Coriander, Methi etc, not today, try and stick to the instructions.

Cinnamon and Clove came across once I got beyond the – packet taste. Pleasant, a quick meal, but where was the Oil to soften the dried Onions? The lack of added Oil intrigues.

Feeds 4 – 6? Not in Hector’s House. There’s half left for tomorrow. Let’s see what more Salt and lying overnight achieves…

Day 2

Even before reheating, the Masala looks way more appealing. Now we have an even better ratio of Meat to Masala, a Dry Curry.

Two Black Cardamom and a piece of Cinnamon Bark were revealed along with further Bay Leaves and presumably Curry Leaves. The Whole Spices did not give themselves up yesterday. Having sat in the Masala overnight, the Turkey was way more full of Flavour. The extra Seasoning certainly helped.

The lesson learned: the Curry Kit may initially feel quick to employ, but leaving it to rest brings better results. So why bother when having invested this amount of time, one could just have easily prepared this Curry from scratch? And have fresh Grapes!

There’s still a Rogan Josh Kit in the cupboard. Tune in this time next year.

Posted in Hector's Cooking, Rafi's Spicebox | Comments Off

Glasgow – Yadgar Kebab House – As The Shutters Rise

Posted on June 5, 2023 by Hector

Not since early July last year has the Hector faced up to tackling the wonder that is Goshat Karahi as served at Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP). Since Lockdown ended, most visits to Yadgar have focused on the Daily Specials, the Vegetable ones in particular: Aloo Gobi, Aloo Gajar Mutter, with a Chapli Kebab or two accompanying. It’s about time we were back here to – do the kilo.

Today, Hector was the Lone Diner for much of the visit, though five more did arrive towards the end. Meanwhile a steady stream of Takeaway customers piled in, the phone rang every few minutes, more Orders.

The second busiest Kebab shop in … said the leader of the three chaps who eventually joined me. I did not hear the catchment area to which he was referring.

Hector managed to arrive at Yadgar bang on 14.00 just as Shafiq was opening the doors. The shutters went up, punctuality, reliability, this is what customers rely on. I have expressed my frustrations with another venue which no longer satisfies these criteria. Time to move on. Nearby Shahi Mahal is also worthy of further visits, Hector’s Curry Pound will have to travel the extra kilometre south of the river more often.

Knowing how long it would take to prepare, I placed my Order with Shafiq as we both moved away from the front door:

One portion of Goshat Karahi (£9.00), just a portion.

I know Shafiq’s – portions.

On-the-bone – was confirmed. He assured me he would get on with it. Forty minutes is typical for the preparation of Yadgar’s signature dish.

I took my seat, the staff drifted in, the first Takeaway customer arrived at 14.05. The waiter brought a menu at 14.13 and asked if I had ordered.

If there’s any Fish Pakora going, I’ll have some please whilst I wait.

A sound strategy, a Mango Rubicon was added. Only once in thirteen years have I secured Sparkling Water at Yadgar.

Naveed arrived just as the Fish Pakora was presented, it was 14.18.

Fish Pakora

Eight pieces, a whole Fish, by any other description. When Yadgar’s Fish Pakora is freshly made, it is something else. In the past Naveed has brought me some knowing the pleasure that can be derived. Today’s was a reheat, not spectacular therefore, but still streets ahead of the rest.

The Spicy Batter shrouded the Scottish Haddock, a good sense of – fishiness – came across. The red Chilli Sauce had not been heated which tends to happen more in winter, the Spice Level was upped a bit more. Tasty, satisfying, a plateful, Hector, what have you done?

At 14.18 the plate was cleared, Naveed asked what I required with my Goshat Karahi. A single Chapatti (£0.70) would suffice. Another half hour should let the Fish digest, then I wouldn’t let myself down.

The waiter asked if I was ready for my main course at 14.31. I asked him to check that my Chapatti was underway, this earned another four minutes. He returned with a plateful of an elaborate Salad. Oh no! This I had to decline. Had I tackled any of this there would have been no chance of finishing whatever quantity of Curry arrived thereafter.

14.38, my precious. Shafiq had done well, especially given the stream of customers front of shop.

Who would need a second Chapatti? Behold, a huge, Wholemeal Flour based Chapatti, featuring one large risen blister. Light, thin, filling, around a half of this would do.

Goshat Karahi

A classic Shafiq portion, he who once served me a Karahi with fifteen Lamb Chops. There’s no denying that Lockdown affected Hector’s eating patterns, today was a test, has recovery been fully attained?

Just the twenty pieces of Lamb, some on-the-bone. I’ve had smaller half kilos at other venues, let’s not go there. OK, the Hector is always spoiled at Yadgar.

The Ginger Strips and Coriander Toppings were modest in comparison to what lay beneath. Oil collected on the periphery of the Thick, Yadgar Masala. Tomato Seeds were clearly visible. Speculation: do they prepare the Karahi as Hector has learned to do of late? The secrets of Yadgar shall for ever remain so.

The Spice hit hard, yet I saw but one piece of sliced Green Chilli. The Masala was therefore the source. The Seasoning was well below the Hector idyll. Today, no tweaks, I was determined to secure a Goshat Karahi as soon as possible thus maintaining punctuality for the remains of the day.

The Meat was super-soft, Sucky Bones stared at me, go on!

It was fully three minutes before the recognisable and distinctive – Yadgar Taste – emerged. It was there, the lack of Seasoning was holding it back a bit. Since July I have been experiencing this root combination of Spices via the Vegetable Dishes and am ever impressed as to how they achieve it.

At the halfway point, a quick Meat count. What remained I’ve been served as a – portion. Fear not, I knew I would empty the plate.

The Meat, a giver of Spice and consequently Flavour. Few venues manage this, but Yadgar is a true source of – Desi Cuisine. With no telltale Whole Spices, just what is in this Masala?

Time to pay Naveed.

The Bill

£12.50 I looked at the machine, Naveed nodded – That’s enough.

The Aftermath

I informed Naveed that today’s was my first Goshat Karahi in a year.

I had to convince myself that I would eat it. With the Salad, I wouldn’t have.

It was 15.15 when I headed out into the sunlight. Passing Karahi Palace in the bus at 15.30, the shutters were up. Hector needs consistency.

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Glasgow – The Village “Curry House” – Because Karahi Palace wasn’t open, again…

Posted on May 30, 2023 by Hector

It’s Dr. Stan’s birthday! There had to be Curry-Heute. We arranged to meet at Karahi Palace (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ) at 14.00. For Hector, the thought of the wonder that is their Karahi Lamb had been planted firmly in the mind, no doubt, Dr. Stan would follow suit. In the drive across the Clyde, Marg was still undecided. For Mags, Aloo Gosht, she would confirm or otherwise if the New-co can reproduce the – best Aloo Gosht served anywhere – as she has declared for the last decade.

Mags was waiting outside Karahi Palace as was another chap. Once again, the shutters were down, and fully so. Chef’s instruction: if the door shutter is half up, knock and enter anyway, was not possible. The suited chap was waiting also. After his phone-call he declared a 17.00 opening. I wonder who he had phoned?

If Karahi Palace is no longer to be open in the afternoons, then please declare this. An evening opening does not suit Hector, and so visits are likely to diminish, as in – tend towards zero. Only one man gets me here at night, a challenge.

Having invested over four quid for parking on Centre Street, we were not for moving the car. £3.20 an hour? Wtf? No wonder there are always spaces at this locus, a five minute walk to the centre of the city.

The three of us headed west, Dr. Stan spotted us and stopped in his tracks. He had deduced the scenario – The Village “Curry House” (119 West St., Tradeston, Glasgow G5 8BA) it would be.

The young waitress initially offered us a somewhat cramped looking table mid-room. With long legs to be considered, we went to the window – voluntarily! The Lunchtime Menu (£7.95) was brought, unfortunately, this was not noticed until she had gone. It must have taken another ten minutes to secure the a la carte.

Hector and Mags last dined at The Village in April, again having found Karahi Palace to be closed. On that day Mags particularly enjoyed the Lahori Karahi On Bone (£12.95) whilst I had their famous Lamb Desi Qorma (£12.95) also served on-the-bone. With Karahi Gosht already imprinted, Hector was having this today, as was Mags. For old times sake – Dr. Stan was having the Desi Qorma. Marg went for the Lunch Menu: Vegetable Pakora, Mince Curry with the two Chapatti option.

Mags would have one Tawa Chapatti (£1.25), Dr. Stan Pilau Rice (£2.95), whilst Hector would negotiate a Coriander Naan (£3.50). Suddenly, Starters were mooted. Mags desired Chicken Chat (£4.95) whilst Hector would take the Dr. Stan route and have Lamb Seekh Kebab (£3.95). Lamb Chops were considered, but £9.95 for three?

When the Order was relayed, the Hector took the – Spicy – option. This came with a warning. Naan at The Village is usually served in bits, today I would test the flexibility of the electric pad. Whole – was noted, but only after – Garlic – was offered. The point of a Coriander Naan was to ensure no Garlic overdose!

A jug of tap water plus a 0.75l bottle of Sparkling Water (£3.95) completed the Order. This must still be the best value Sparking Water in the city.

For a Tuesday afternoon, The Village was doing well. I counted seventeen of us in all, plus the inevitable screaming wean. Mr. Baig, Mein Host, acknowledged us as he passed on the opposite side of the room. Marg took the opperchancity to present Dr. Stan with his birthday present. Just what he always wanted.

The Starters came in good time, however, that we were having these was eating into the parking.

Vegetable Pakora

Three large, not a bad quantity given this was part of the meal deal.

Chicken Chat

Again three large pieces. Well fired, this may be something for Hector to consider next time. Mags was impressed:

Ooh, … were not greasy, Chicken really tender, tasted just great.

Lamb Seekh Kebab

A pair, as expected, they did look a bit thin. Spiced in their own right, the accompanying Sauce certainly boosted this significantly. The Flavour of the Lamb Mince took me by surprise. Is it possible that having had Chicken Seekh Kebab more often, the Hector has actually developed a preference for these?

The Mains came after a suitable break. The three Chapattis were presented in a basket as the Naan usually is. Back to the land of Wholemeal Flour, these looked to be light, fluffy, and had visibly risen.

The Coriander Naan arrived on a flat plate and was served whole! So they can do it. Round, and with abundant Coriander sprinkled over rather than cooked in, this appeared to have been cooked on a Tawa not in a Tandoor. The Bread had risen but lacked the big burnt blisters. This was a worthy Naan, and way more than I would manage. A pity we couldn’t secure anything as good as this yesterday at Glassy Central.

Lamb Lahori Karahi On Bone

The sliced Green Chillies differentiated Hector and Mags’ Curry. A couple of Ginger Strips completed the garnish. With a sufficiency of Meat protruding through the Thick Masala, all was set.

There was a Big Spice hit, guaranteed by the extra Chillies. The Seasoning was decidedly – low. It’s possible that I still had the halcyon days of the Karahi Palace in mind when I tackled this Karahi, however, across the table, Mags was making a similar observation. She was also trying not to burn her mouth, such was the heat in the food itself. This is a good time of day to be at The Village, the Curry comes when it’s ready, it has not been sat waiting for the waiters to spot it. The Lamb was mostly Soft-Tender, with a couple of more chewy bits. Still, quality Meat.

Enjoyable as this Karahi was, the full depth of Flavour hoped for, was not revealing itself. Nor was the customary Village Desi taste. One is at the mercy of which Chef is on duty.

Mags: I enjoyed it again, hot, don’t want cold food. A bit spicier last time, had more salt last time too.

Hector had the Sucky Bones and a lower bone count.

Lamb Desi Qorma

Apart from being served in a different karahi, this appeared to be indistinguishable from the Karahi Gosht. The Flavour, however, would be markedly different. But as the Hector was not having this today, then one may look to the last visit for more tasting notes. Curry and Rice, this should be as good as it gets.

That was good, it took me back – declared Dr. Stan at the end.

I didn’t pressure Dr. Stan for a detailed analysis, it was his birthday!

Mince Curry

One can see the Herbs mixed through this wonderfully Dry Keema. With no Oil showing, this must be as fine an example of the genre as one can encounter.

Marg made short work of this. One was enough, so the extra Chapatti was shared with Mags. Marg immediately remarked on the portion size, her karahi was full. This was the Lunchtime Menu portion? Marg demolished all this and her enjoyment was declared. For reasons that shall unfold, there is no direct quote.

The table was cleared, Adam, the Manager, came over to ask the customary question. Here was Hector’s opperchancity to establish the true flexibility of the pads on which many a waiter is now expected to note an Order.

Extra Salt – is possible, maybe next time I’ll go for my – Extra Salt, extra Methi.

That today’s Karahi was not as well Seasoned as in April did set Adam off on stories about top Pakistani Chefs not making it in Glasgow because they cook as they would for a home audience, whereas the Glasgow palate is what it is.

But surely, the authentic Punjabi/Pakistani Taste is what the Hector is after?

I promised to show Adam, at some point, my photos of Desi Karahi taken in Athena. Alternatively, he may look at the link for himself? Now we’re talking Oily Karahi!

Marg noticed she was ten minutes beyond what we had paid for parking. Exit stage left. The remaining three happily stayed on to chat with Adam.

The Bill

£71.30 Seventy quid Karahi Palace could have had.

The Aftermath

Every so often, a classic photo opperchancity presents itself: Adam, at work, Mr. Baig, surveying his empire…

We passed Karahi Palace, door shutter partially up @15.30. So it goes.

On the bus across the river, so a Cumin Seed dislodged itself, a big blast of liquorice!

Mmmmm – as someone might say.

Posted in The Village "Curry House", [Karahi Palace], [Karahi Palace (New-co)] | 1 Comment

Glasgow – Glassy Central – Mainstream or Desi?

Posted on May 29, 2023 by Hector

A – Bank Holiday Monday – whatever that means, Hector is home. Unusually, Marg has no hockey and knows if she doesn’t come for Curry-Heute, she’ll not be fed. Glassy Central (285 Sauchiehall Street, Glasgow G2 3HQ) has been visited a couple of times recently, Marg had yet to experience – Glasgow’s first Desi Pub – however, she has been to Times of Punjab (Renfrew) which Mein Hosts – Priya & Kinder – ran before Glassy Central.

At 14.30, Glassy Central was the busiest I have seen it, all the booth tables were occupied. We were led to the far end of the room, a table for two, with armchairs. The young waiter brought the Lunchtime Menu and the Drinks Menu. On my last visit, Rajesh admitted they make no money on the Lunchtime Menu, it’s in the hope that people have drinks. We were here for Curry, the a la carte was provided, but only after the waiter checked with the kitchen. At this point Kinder came over, serious customers, there was an air of half recognition. When Marg said – Hector – so he remembered me.

To date I’ve had the Chef’s Special – Lamb On The Bone (£8.95) and the Achari Lamb (£9.95). Marg called out Lamb Karahi (£9.95) first so there was no point in the Hector having the same. Marg is also a member of the – let’s avoid Capsicum club, we would ask. South Indian Garlic Chilli was her fallback. Lamb Garam Masala (£9.95) was the Hector’s choice.

Having enjoyed the Special Rice (£3.50) here twice previously, today was an opperchancity to share this with Marg and explore the Bread at Glassy Central. If only the Hector had read his own review for Visit #1 – this was not for sharing, a sensible portion for one. And so the Special Rice would be ordered with a Plain Naan (£3.00).

I asked Kinder if Capsicum would be visible in the Karahi. He said it could be withheld. He then admitted the Big Onions could not. He suggested Marg have the Bhoona.

Sadly, this makes me challenge the use of the term – Desi – at Glassy Central. If Chef can only produce the very Karahi which Hector absolutely avoids: i.e. stir-fried Capsicum and Onions with Meat added in and the Sauce poured on top, then Glassy Central can only ever be regarded in this Blog as a Mainstream Curry House, not – Desi.

Two 330ml bottles of Sparkling Water completed the Order. Glasses with ice were provided, a sweltering 18ºC outside! I’m still missing Lisboa and Lisbon Curry!

The Curry pots were brought first, neither of us could start until the Bread or Rice arrived. It is frustrating watching hot food going cold. After a few minutes the Naan came, and later the Special Rice. On seeing the Rice, I knew I should have checked, so let this be a warning to all – not for sharing – but ordering two portions?

Having just returned from Europe where abundant Rice is inclusive, that would hurt. With Cauliflower, Carrots and Green Beans, a tasty Rice. Marg took little more than a Soupçon, Chapatti remains her preferred accompaniment.

The Naan was poor. Served in quarters, thin, peely wally, far from being puffy and risen, the opposite of Hector’s vision of a proper Tandoori Naan. And it was small.

Lamb Garam Masala

A modest garnish of Coriander topped the tall pot. A suitably Thick, brown Masala shrouded the Meat which reached double figures. Still great value here on the base price for Curry.

The Lamb was decidedly Tender, one senses quality Meat being sourced here. There was a distinctive Flavour, however, if I write a House Flavour then I’m giving in to – Desi. With a slight tang, the Spice was definitely there, no whole Spices to identify. The Seasoning was below the Hector level of perfection yet the Flavours were coming across. Last time, I went out of my way to praise the level of Seasoning, and flatter Chef Krishna. Still, a tasty Curry, maybe I could class Glassy Central as Mainstream+?

Lamb Bhoona

The wedge of Tomato, and I suppose the flatter pot, distinguished this Curry from the Garam Masala. Otherwise, they were indistinguishable. The Hector Soupçon revealed no significant difference either. Like Hector, Marg cleared her plate, nothing was left:

A tasty dish with a smooth sauce, some chewy pieces of Lamb, but overall, very tender. I enjoyed the small portion of Vegetable Rice, however, the Naan was more like a Chapatti. (which suited Marg)

A quick meal – remarked Kinder when he saw the empty plates.

Maybe people do linger here longer, there is an array of Bier taps. Aspall Cider may one day entice, especially if the temperature does get seriously higher.

The Bill

£32.40. We could have spent half as much on the Lunchtime Menu.

The Aftermath

A quick chat with Kinder who highlighted that Glassy Central is once again open at noon, Sundays excepted.

The sign of a quality Curry is when the Flavour lingers long (hence the hatred of Capsicum). Today’s Garam Masala did just that. Mainstream perhaps, but I have enjoyed my three visits here. Desi? – the jury is still out.

Update : December 2024

Green Gates have moved in, Glassy Central has gone to Cambuslang.

Posted in [Glassy Central] | 1 Comment

Wroclaw – Diyo – Indian & Thai Restaurant – Shouldn’t Vindaloo have Potato?

Posted on May 26, 2023 by Hector

An Indian & Thai restaurant? – not Hector’s usual cup of tea, but hey-ho, one never knows. Arriving at 14.00, Diyo – Indian & Thai Restaurant (Tadeusza Kosciuszki 23/1z, 50-027 Wroclaw Polska) was empty, though as I was about to depart, two pairs of diners did arrive.

The waiter looked more Thai than Indian, as did staff that I could occasionally see in the kitchen located at the doorway. I had to work my way though the menu to find the familiar.

Mutton Kadai (43ZL) was a possibility, but – wok – can be off-putting, though ignoring the – Paprika – the mention of – onion sauce – was interesting. No Big Onions then? The description of Mutton Methi (Zl42) confirmed this was the Euro interpretation of this Curry, – nutty/creamy – best avoided, it has disappointed too often. Why the Madras (Zl43) had to contain – Paprika – shall remain unknown, Mutton Vindaloo (Zl43) it would be, Rice included. Woda – Gazowana (Zl8) would complete the Order.

Diyo seats some twenty four diners at street level. There is a mezzanine also, one wonders how often this is called into action. The wait was not too long which is just as well. Time was short, I had to be at the train station for 14.50, the Beer Festival –Wroclawski Festiwal Dobegro Piwa – finally starts today. I had Howard’s train ticket.

On bringing the Curry and Basmati, the waiter sensed my look of bemusement and brought a dinner plate. Why serve Curry in a soup plate, unless of course – it’s Soup – as was yesterdays at Maharaja. The Rice was a sensible portion, manageable.

Mutton Vindaloo

Ginger Strips and a sprinkling of Coriander topped as Thick a Masala as one can encounter, the antithesis of yesterday’s Curry. In the natural light, the Masala appeared to be dark brown, the camera has caught a rich redness also. I was not expecting this level of efficacy in a restaurant also labelled – Thai. Every day is a learning day.

Ten pieces of Meat were counted on decanting, each a decent size. No Potato, the great debate as to the definition of – Vindaloo – would be had later at the Bierfest. I’ll stick to the common – Vindaloo should have Potato.

Whilst – packet of mixed Spice – came to mind at Maharaja yesterday – Curry Paste – flashed up today. The Hector could be wrong, but what are the chances? The Spice Level was high in keeping with another interpretation of – Vindaloo. The Seasoning was right on the button, though some may have found this to be too much. A slight tanginess was noted before a deep seated Tomatoeyness came through. This was quite a Masala, Curry indeed.

The Mutton varied from Tender to a bit chewy. With the Meat giving off next to no Spice, this was a respite from the Masala. Again the missing Potato would have helped.

A seriously Spiced Curry is how the Chef at Diyo had pitched his Curry. If this is what you seek, then give it a try.

With my fellow travellers assembled at Wroclaw Glowny, I was out of time. At 14.35 it was a choice of: miss the train or finish the Vindaloo. The latter choice was easier.

The Bill

Zl51 (£9.78)

The Aftermath

As the two further couples had just arrived, the waiter was busy dealing with them. Time was running away, no Calling Card. I did get in – no Potato! – and caught the train.

Menu extracts

Posted in Diyo - Indian & Thai Restaurant | Comments Off

Wroclaw – Maharaja Indian Restaurant (Art of Food) – Potential, Maybe Next Week

Posted on May 25, 2023 by Hector

Wroclaw, few say it correctly, and it’s impossible to reproduce correctly in WordPress. In 2019 a group of us came over for the Wroclawski Festiwal Dobegro Piwa. So good was it, even more of us booked up for 2020. At least we all got our money back, eventually.

2023 sees a Boy’s Trip to the Bier Festival, with Michal making his debut in Curry-Heute. Again the correct rendition of – Micha? – is lost. To humour him, yesterday we had – Golabki – a traditional Polish dish I’ve been eating for more than sixty years.

Today, Curry, and the venue is one I have been walking past for many years: Maharaja Indian Restaurant – Art of Food (Hugona Kollataja 22, 50-002 Wroclaw, Polska). Maharaja is a Curry Cafe sited on the block north of the main train station.

We entered an empty Maharaja at 14.15. The waiter greeted and invited us to study the wall. There was no other menu to show us apparently.

Choices were minimal. I had to dismiss the Lamb Kadhai (Zl44) due to the listed ingredients featuring the Offending Vegetable, and the description suggesting – stir fry. This left straightforward Lamb Curry (Zl42) + Rice. Spicy – for Hector, as it comes for Michal. Cold half litre bottles of Water (Zl5) completed the Order: Still for Michal, Sparkling for Hector.

I could see the Chef get to work in the kitchen. This would be the second time in a week that I’ve had a straightforward – Curry. The wait felt appropriate.

Curry + Rice

The accompanying Rice was sensible a portion, not the usual – Euro Mountain.

The Curry was a classic example of why Karahi is preferred. This was – Soup. So – Soupy – it is difficult to describe the Masala as anything other than – gravy.

Pieces of Onion had been stirred in, one wonders how much Onion was used in cooking the Base Sauce? I counted eight pieces of Meat as I arranged the Lamb on the Rice.

Boxed Spices – the immediate reaction, this Gravy tasted as if it had come straight from a box of Mixed Spice Powders. With no solid Spice in the Sauce, the Hector was left shaking his head. But hang on…

There was a pronounced blast of Cinnamon, then a separate blast of Clove. From where had this originated, the same packet? The Spice Level was far from tame, the Seasoning was spot on. This Soupy Curry was surprisingly tasty!

I’ve had better – was Michal’s only remark.

I’ve had worse – was my simple reply.

How was the food? – asked the waiter.

I enjoyed it, simple, but tasty.

The Bill

Zl47 (£9.07) Each

The Aftermath

The presentation of the Calling Card sparked an interest. Suddenly copies of a menu were presented – for next week. The new menu is clearly more extensive and features a mean looking Lamb Curry. Methi too? A brief visit to Wroclaw is scheduled for later in the year. Let’s see what’s on offer then.

Two Days Later

Steve, who has been sneaking out for Curry on his own, paid a visit to Maharaja. Not only did he enjoy his Curry, the debris on his plate shows whole Cloves and pieces of Cinnamon Bark.

Maharaja Indian Restaurant (Art of Food) is worthy of further investigation.

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Pendragon : Everyone’s a VIP weekend – Morecambe – Saffron Restaurant

Posted on May 21, 2023 by Hector

Hector and Marg have been in Morecambe for two days, Bradford was simply the preamble before the big event – Pendragon – on stage in the UK for the first time since both the band and Hector made a hasty retreat from Polska in March 2020.

Until next week in Lódz – was written after the review of Pendragon’s last UK gig at Kinross (Scotland). Lódz should have been the fifteenth performance of – Love Over Fear – that in fact was yesterday. This is a long time for a part-time band to be out of commission. The featured album in today’s set was all of – Not of This World – from 2001.

Seven hours on your feet, a daunting task. The venue – The Platform – the original railway station before the line was cut back a few hundred metres. Seats were available for those who really needed them, however, one really wants to be as close as possible to the action. Being present an hour before the band came on stage, meant the last – cuddly-sized – t-shirt, as Nick’s wife – Rachel – put it, was secured. We also got to see Rog Paterson’s solo acoustic set. Rog would then play twelve string guitar as and when during the Pendragon set.

Love Over Fear – was performed in its entirety as described back in 2020 at Kinross. Then Nick Barrett was celebrating the release of this wonderful album and had played a handful of UK dates before heading off for an extensive tour of Europe ending in Chile. Some of the same anecdotes were repeated – Wot, no beans?

Morecambe – as a choice for this weekend was down to location. People can get here from all over the UK, Scotland even received a specific mention. Plenty of hotels and places to park, unlike big cities. With the wide stage built mid-room, it did mean we were not more than ten deep.

The second hour was a trip through the back catalogue, the joy being that the Band could choose different songs for Saturday and Sunday.

The Walls of Babylon (The Window of Life)

The Wishing Well: II. Sou’ by Sou’ West (Believe)

This Green and Pleasant Land (Passion)

Paintbox (The Masquerade Overture)

Faces of Light (Men Who Climb Mountains)

Indigo (Pure), then the encore – Breaking the Spell (The Window of Life)

There were seemingly automatic – goodnights – from the stage, however, we all knew there was more to come. With the keyboards reduced to piano, no drums, we were treated to another half hour, the acoustic set.

The Voyager (The World)

The Black Night (The Jewel)

Fallen Dreams and Angels (Fallen Dreams and Angels)

Bring Me Sunshine (The Mills Brothers)

King of the Castle (The Masquerade Overture)

Alaska (The Jewel)

At times it felt like it was Peter Gee who was holding it all together whilst Nick and Clive went exploring on the fretboard and keys respectively. How do we get out of this? The Morecambe and Wise tribute was pure improvisation, we all think we know the words to – Bring Me Sunshine – until the second verse, then…

It was 23.45 when the show ended, time to find something cold, yellow and fizzy.

This morning, 11.00, there was a rendezvous at the Eric Morecambe statue. An opperchancity to chat with Clive. No more Arena gigs are scheduled for the UK presently. The last tour was missed due to not being able to get into London thanks to the periodic train strikes. Hector was ticketed for London, the gig having been postponed by one year, meanwhile as a consequence, Kinross became impossible to attend. Marg disappeared momentarily, she returned with a photo of herself with the latest drummer – Jan-Vincent Velazco.

Next she posed with Clive, it has been a while since their last photo together. Finally, there was a mass sing-along of – Bring Me Sunshine, – this time, Nick and Clive had the lyrics to hand.

Strangely, the music today was scheduled for the afternoon. At 14.15, Nick did a talk about his pedal array. This was followed by a full band – Q&A. Clive has five albums in the bag thanks to Lockdown. Instead, Nick has a book nearly finished.

Rog Paterson was due to play another thirty minute solo spot, Marg and Hector went next door to rest the feet. We timed our arrival for the beginning of – Not of This World, the entire album, performed in order. Lyrically some of this is brutal, – the divorce album. Faithless-All Over Now, delivered with due emotion.

If I were the Wind (and You Were the Rain)

Dance of the Seven Veils – Faithless-All Over Now

Not of This World all three parts

A Man of Nomadic Traits

World’s End – both parts

Following on, another collection of classic Pendragon songs.

The Freak Show (Pure)

Queen of Hearts, Part III: The Last Waltz (The World)

Sister Bluebird (Fallen Dreams and Angels)

Nostradamus (Stargazing) (Window of Life) and for encores:

Masters of Illusion (The Masquerade Overture)

Am I Really Losing You? (Window of Life)

After the gig it was Hector’s turn to be photographed with the famous. Having introduced myself, I reminded Nick of the Glasgow gig @1988 when there was but a handful present for a late night show in an upper room. I think it was Barrowlands, Nick thinks Night Moves. Is there an upper room in Barrowlands?

Anyway, three of us sat on stools directly in front of the band. As they launched into The Mask (Kowtow), so the chorus of – stand up, stand up – showed the absurdity of the event. Three of us, our own private show, the rest of the room indifferent.

Two days of music, a massive performance of the back catalogue, this is how it can be done. Hopefully a format that can be repeated. Someone whispered in my ear – Peterborough, May 11&12.

Finally, and with feet that were comfortably numb, it was time for Curry-Heute. Having passed Saffron (6 Skipton St, Morecambe LA4 4AR England) yesterday, an upstairs venue was expected, instead, it was down to the basement. A few tables were occupied when Marg and Hector entered at 19.15, Pendragon t-shirts were already in situ. We were led to a quiet corner at the rear, from here we could see some of the intricate décor through the basement arches. Ambience and Mainstream Curry, one has to give in occasionally.

Two 330ml bottles of Sparkling Water (£2.95) were ordered soon after taking our seats. Seats, luxury. Lamb Methi (£11.95) would hopefully be Hector’s choice, first the style had to be established. The waiter totally failed to grasp what I was getting at. Instead of confirming it was – Masala with Methi – and not – a mass of Herbs – he felt he had to explain what Methi was. Marg joined in, if anything things became more confused as she didn’t follow what I was getting at either. Lamb Methi it was.

For Marg, Keema Bhuna (£11.95) simples. We would share Vegetable Pilau Rice (£3.95) and a Naan (£2.95). The waiter confirmed that there would be no Capsicum in the Rice medley.

Through the partition from behind, I could hear – no wine, no Paratha (£4.95). BYOB – was apparently in vogue. Chef appeared at their table, a Paratha was possible. £4.95? And how is £2.95 for a Chapatti justified?

To my left, two chaps who had attended the Pendragon gig were discussing – Prog. Well not quite a discussion, more a monologue. A solitary diner behind Marg came over to chat before heading back to Wales. His appreciation of the two days of music was declared, and more importantly, he confirmed the Curry was good.

The Vegetable Pilau was just enough to share. Featuring Potatoes, Green Beans, Onion, Cauliflower, Carrots and Sweetcorn, this was a sound mixture. Marg unearthed a whole Clove, quality Rice. The Naan had a buttery sheen. Served whole, with burnt blisters, it was puffy, risen, how the Hector likes his Naan. It could have been larger, and on tasting there was a Sweetness, presumably from the melted Butter. That there wasn’t a grain of Rice left over, or a scrap of Bread says something about our appetites and the portion size.

Lamb Methi

Lamb Bhuna – said the waiter as he placed the Lamb Methi on the table. A welcome mistake, Dry Curry is what the Hector seeks. This was a suitably Thick Masala, Bhuna indeed. The Meat count reached eight, not the largest portion.

The Flavour of the Lamb itself may have been the most potent feature of this Curry. The Spice was pitched at a low level. The Seasoning, however, was fine. Tender Lamb with a hint of Methi, was noted. An Earthy Flavour rather than a blast of Herbs was forthcoming. After the intensity of Syhiba (Sowerby Bridge) two nights ago, this was a mellow Curry, but enjoyable all the same. There was Flavour, and if one was a regular here, I’m sure Chef could up the Spice and be more liberal with the Fenugreek.

Keema Bhuna

This is how a Keema should look, Dry, and no Oil slick. The grains of Mince appear to be coarse. Marg made short work of this. No kick – was her first utterance, which is quite a departure from her norm:

It was a tasty Bhuna made more exciting with the Vegetable Rice. There wasn’t enough strength of flavour, no kick, but I enjoyed fresh-baked Naan which had a hint of sweetness.

There was not a morsel left on the table at the end.

The Bill

£36.70 Standard Curry prices, but maybe smaller portions. Beware of the Bread prices.

The Aftermath

The waiter graciously accepted the Calling Card and put it in his pocket. That we both enjoyed our Curry was relayed. Now for a sunset photo at a famous statue.