Sowerby Bridge – Syhiba Restaurant – Outstanding Curry

Posted on May 19, 2023 by Hector

Syhiba is a name that has appeared previously in Curry-Heute, a Curry House I have praised in Wakefield. I have described their Curry as being close in Flavour to that served in Bradford. Little did I know then that the mother shop was in Sowerby Bridge, a few kilometres outside Halifax. It is no wonder I was tasting Bradford Curry in South Yorkshire! Furthermore, Sarina of Sarina’s Kitchen (Queensbury-Bradford, and hopefully only temporarily closed) has an interest here.

Hector and Marg spent a pleasant afternoon in Hebden Bridge, how many coffee shops can Marg visit in one day? More than I can visit Curry Houses! We arrived at Syhiba Restaurant (57 Wharf St, Sowerby Bridge HX6 2AF England) at 19.10. The sheer size of the premises impressed, from the outside it was clear the place was stowed. There was a crowd at the door and screaming weans inside. Marg was happy to wait at the doorway, I gestured her to walk up the steps inside, here we spoke to a waiter who promised us a table. Two minutes later we were led to table 11 in the far right hand corner. What a viewpoint.

Cash only – was made clear at the doorway. This has been the case on visits to Wakefield, however, I believe they finally relented and now accept card payments. Many around us had Bier and Wine on the table yet I only saw waiters serving soft drinks. I captured a photo, a clear signal that BYOB is in operation at Syhiba.

At Syhiba (Wakefield) I have previously enjoyed both the Lamb Karahi and Lamb Handi. Tonight, we would cover both. Karahi Meat (£10.45) for Marg, Handi Gosht (£10.95) served on-the-bone, for Hector. Judging by the different shirt colour, I deduced we were being served by the manager. He took the Order, his deduction: You’re on holiday.

I mentioned that we knew the Wakefield shop and also dropped – Sarina – into the conversation. Thus our pedigree was established. The Handi Gosht was recorded as – Asian style. A Coriander Naan was agreed despite not being listed on the menu.

During the wait, I went walkabout. Large as the venue is, the premises are quite narrow. I counted some fifty diners. However, upstairs there was another large room, initially empty, Marg reported a large group there later. Was all of Sowerby Bridge at Syhiba?

We were prepared for a long wait, imagine the surprise when the food was served at 19.35. The Naan was spectacular. Served vertically, it was therefore whole, had risen, burnt blisters were present, and it proved to be light and fluffy. Hector’s Naan idyll, Marg was happy too. Unusually, we ate the lot! Marg then spotted that some had a larger Naan. The Family Naan (£4.95) would have been too much.

*

Handi Gosht

Topped with a threat of Coriander and  featuring a Lemon Slice, this looked the part. Perhaps a bit more Oily than would be served a few kilometres away in Bradford. The Meat count in the karahi reached double figures, not too many bones.

The first dip of Naan in the Masala was one of those rare and special moments. The Flavours flooded out, wonderful! The Spice kept building, the Seasoning caught up, this was Curry.

The first pieces of Meat, whilst having maintained integrity in the karahi, required no chewing at all. One simply had to suck the Meat to make it swallowable. Later pieces did require a degree of chewing, however, this was something else. Chef is a genius – was noted.

A half Bullet Chilli, cut lengthwise, momentarily upped the – kick. Strangely, another came my way from across the table. Flavoursome as this Curry was, the particular Bradford Curry Taste was not immediately evident, but as I dug deeper, so this was revealed. The distinctive taste of – Lamb – was also given off. The bones were mostly ribs. Having stripped the flesh off the Lemon, so this added a Citrus blast. Maybe one should ask for more Lemon with such creations? Handi Gosht? Glorious!

Karahi Meat

Apart from being boneless, the Curry looked identical to the Handi: the threat of Coriander, the Lemon Slice and the embedded half Bullet Chilli. Bradford Curry was written all over it.

A Soupçon crossed the table, the Hector had been in two minds given the Wakefield experience, however, tonight, the Handi was more intense. We are comparing Curry at the highest standard, so even the lesser would be a standout in the Mainstream.

Zingy – said Marg at the start. I suspect the Lemon Slice was the cause of this. Adding a squirt of Lemon Juice in Curry, something to consider. Marg’s verdict:

A large dish of tender meat in a dry sauce. Full of flavour with traces of Cinnamon, Cardamom and the zest from a lemon slice. Most enjoyable with the Coriander Naan.

*

With just under an hour until the train back to Bradford, Marg ordered Coffee (£2.95). When the manager brought – The Bill – so two chocolates accompanied. He was amused when Marg purloined these. Our conversation continued. That this was my fourth Curry in three days was dropped in. Syhiba and International are definitely the highlights.

The Bill

£27.80 This cash thing, now I have to find an ATM to replenish my reserves.

The Coriander Naan was charged at £3.45, 50p less than expected.  Usually a bespoke Naan is charged at more than what is on the menu.

The Aftermath

Waheed brought a Coffee refill, nice touch. He updated us on Sarina, who in turn, later informed us that the Chef’s name is Waheed. Not the same chap, surely?

Thereafter we walked down the canal locks, the largest drop on the planet, well maybe not. 

2023 Menu

Posted in Syhiba Restaurant | Comments Off on Sowerby Bridge – Syhiba Restaurant – Outstanding Curry

Bradford – The Kashmir Restaurant – Curry-Heute #1

Posted on May 18, 2023 by Hector

12.40 is somewhat late for Hector to arrive at The Kashmir Restaurant (27 Morley St, Bradford BD7 1AG England), but who’s in a hurry? They used to open much earlier than 11.00. Marg and Hector were still the first customers of the day.

Jan, Mein Host, gave his customary warm smile of recognition, we go back many years, and always Curry for brunch. Having had Fish Karahi yesterday at Sultans, it was time for Meat. On-the-bone – was not available and so the choice was something radical: Meat Curry (£9.50). Hector ordering something so simple? Curryspondent Goody – recommended this Curry way back in 2012. It has taken a while. The customary inclusive Chapattis would accompany.

Marg asked for two Meat Samosas (£1.00), only – Veg – was available.

The Modest Salad, Raita and jug of tap water arrived in a flash. Our Order took a little longer, five minutes. Time to deep fry the Samosa and reheat my extract from The Big Pot.

*

Samosa

These were the largest Samosas seen in a while. The deep frying had altered the pastry accordingly. Marg:

Mainly Potato with Carrots and Peas, filling, larger in size than I expected. I avoided eating all the pastry, I thought it was too much. I liked the Tomato and Cucumber, but left you the raw Onion.

Meat Curry

For a Bradford Curry, relatively speaking, this was quite – Soupy. But of course, far from the nonsense served in Mainstream Curry Houses. Loads of Meat sat in the dark, rich Masala.

The Spice Level was moderate, the Seasoning was low and the expected – Methi – blast wasn’t coming. Instead, Cloves hit the palate yet no whole Spices were found. The Earthy Flavour was quite straightforward, – Umami – a Meat Curry, it was what it was.

The traditional Chapattis were used to scoop up the Meat and Masala. The raw Onions were added and mixed though the Masala. Crunch. Three Chapattis, I ate two easily and used some of the third for mopping up. Who can eat three Chapattis?

The Bill

£11.50 Paid by card, though cash is preferred.

The Aftermath

Jan called me by name for the first time. We’ll see if he remembers next time.

Posted in The Kashmir Restaurant | Comments Off on Bradford – The Kashmir Restaurant – Curry-Heute #1

Bradford – International – Curry-Heute #2

Posted on May 18, 2023 by Hector

A day in Halifax with friends, various, concluded with the second Curry of the day. Time to have a full-blown Curry, a heavyweight. Arriving at International (40-42 Morley Street, Bradford, BD7 1BA) just after 22.00, the first observation was the opening times have changed once more. Gone are the lunchtimes, back to the standard 16.30. As is written above, Hector has his ritual venue(s) for brunch. Maybe Karachi tomorrow for some Kofta Palak?

A mature waiter, and it’s good to see one here again after the succession of weans who have served in recent times, showed us to a small table for two. International was hardly busy, so when Marg asked if the wobbly table could be sorted, we were invited to move to the adjacent, larger table.

Poppadoms were offered, and declined. In the halcyon days at International, they would simply have arrived with an array of Chutney/Dips also. Tonight’s Order had an air of familiarity, the same as on our recent visits. For Hector – Lamb Nawabi Khana (£12.95), a Curry that is found across Yorkshire. Why menus always quote – 21 Spices – remains a mystery, I don’t think I could name twenty one Spices, however, the complexity impresses.

International maintains the Bradford tradition of inclusive (3) Chapattis, (2) Roti, Rice or Naan. For reasons which no waiter has ever explained, if one orders say a Garlic Naan (£3.50), one forfeits the Plain Naan (£2.95). So it goes.

Lamb Chops (£7.95) for Marg. Marg knows what to expect here, she also asked that these be served at the same time as my Nawabi Khana.

Another waiter approached, he offered Poppadoms, again declined. We did see piles of Poppadoms being taken to subsequent diners. The young waiter, who had been cleaning the laminated menus as we arrived, had finished his task. He too approached, again, Poppadoms were declined. International must be making megabucks on Poppadoms etc.

Lamb Chops

Records show that a Lamb Chops portion at International was five, tonight – four. They were appreciably larger than most, so still a decent portion. Suitably cremated in the correct places, these Chops were enticing. Hector was not tempted, eating Curry-Heute #2 would be challenge enough.

Meaty – and – succulent – was the cry from across the table. Still the Hector  was not tempted.

The Naan was perfect. Served whole, it had risen, displayed burnt blisters, was light and puffy, and might even have been cooked in a Tandoor! There, it can happen.

More than a Hector could manage, Marg was willing to help out latterly.

*

*

Lamb Nawabi Khana

Behold the mountain of Meat! The Masala was Minimal, the ratio of Meat to Masala that works so well in Bradford Curry.

There was a big blast of both Clove and Methi, classic Bradford Curry. The Spice Level was noted then revised upwards, it kept growing. The Seasoning was such, the – Wow! – was instantaneous. Wonderful.

The concern: how to manage all that sat before me. The first half of the Curry was accompanied by Naan, thereafter, I could only visit the Bread basket sparingly. Meat Curry twice on one day, maybe the Hector is not ready for that yet? And all because I chose Fish last night at Sultans.

The Meat was delightfully soft, chewing was required, a realistic amount of effort. The Meat was saturated in Spice, so much Flavour coming back here, the complexity was apparent. Maybe I couldn’t verify twenty one Spices, but I have cooked enough Curry to know when I may have gone overboard.

Two wedges of half-cooked Tomato sat in the mix. I ate one early on, this too was giving back so much. I resolved to leave the other piece to the end. Marg had her eyes on it. Indeed, Marg could sense the extent to which I was struggling, Lamb Nawabi Khana was crossing the table, and there was no outburst re the Spice Level. Maybe – Lisboa – has finally killed this?

The final mouthfuls were made all the more difficult by the palate becoming contaminated with something airborne. Was it the cleaning fluid used to wipe the menus? A puff of smoke revealed the lighting of Joss sticks. This aromatic deposit on the palate, I could have done without.

A mountain of Meat, between us, the karahi was emptied. Compared to the portion at Sultans yesterday, the obvious does not have to be written.

Our original waiter eventually came to check on our progress. The positive replies were what he wanted to hear. International went through some sticky years, this generation have got it back to its best.

The Bill

£20.90   I did have to challenge what looked like a charge for drinks. A stray Irn Bru had somehow been allocated to us. Not only the Scots drink Irn Bru.

The Aftermath

It felt strange leaving before midnight. Back in the day, one didn’t come here until the small hours.

Posted in International | Comments Off on Bradford – International – Curry-Heute #2

Bradford (Frizinghall) – Sultans Restaurant – Distinctive Curry

Posted on May 17, 2023 by Hector

Three nights in Bradford, there could be a Curry or three looming. To begin, a return to the new Sultans Restaurant (204-206 Keighley Rd., Frizinghall, Bradford BD9 4JZ England) locus at Frizinghall. The 19.30 train from Forster Square took four minutes, the walk up the hill from the valley bottom took longer. Already, the Hector had decided on a bus back to North Parade to save walking up the hill again.

No Scottish Notes – was posted in a sign at the reception. For the record, Sultans is closed on Mondays and Tuesdays. End of bulletin.

Hector was in the mood for Fish: Sultan Fish Karahi (Haddock) (£15.00) has been enjoyed previously at the original premises. Fifteen quid, again one wonders why in the UK, a Meat Curry is cheaper than a Fish Curry whilst the reverse holds on Mainland Europe.

For Marg, Keema Karahi (£12.00), after a longer than expected journey down from Glasgow, she too was hungry. At Sultans, main courses come with three Chapattis each, a Bradford tradition that many venues have abandoned. The price of the Fish was already forgiven.

A table of four chaps,  who must have been here for the 17.00 opening, sat opposite. They departed not long after our arrival. Two chaps took their place, it was quiet this Wednesday evening.

A Modest Salad was brought to the table, the bottle of sauce was already there.

Four Chapattis accompanied the Mains thus avoiding a needless waste of Bread. Between us we managed these, Marg said she did not fully have two. The waiter did offer more as he saw the pile diminish, our entitlement, was duly declined.

These are the traditional Chapattis that were a feature of Glasgow Curry Houses before wholemeal flour began to dominate. Much lighter, a conveyor of food, rather than being a focal point of the meal. These I like.

Sultan Fish Karahi

The portion appeared to be small, though these mini-karahi can be deceptive. When the Bread does its job, the appetite is soon sated, enough. This was as Dry a Fish Karahi as one will encounter, the collecting peripheral Oil was at a minimum. The Haddock had been flaked, therefore along with whatever quantity of Masala was present, the combined mixture was little more than a Mash. Last time, there were recognisable pieces of Fish.

Fishy! – as in tasting of Fish – was noted, a good beginning. Many a Fish Curry has been blogged where this was not the case. The Spice would build slowly on the palate, as would the Seasoning which did seem to be a tad low initially.

The mix of Spices gave a unique Flavour which I could not fathom. What was here, what was not, only Chef could tell us. Pleasant, enjoyable, but short of the – Wow! Does the Lisbon Curry hangover continue? Or even the intensity of Flavour achieved in yesterday’s home-cooked Aloo Gobi? Let’s celebrate this being a welcomed Dry Fish Karahi. At the end – salty lips – was noted.

Mein Host, resplendent in his Chef’s gear, brought the Order to the other diners. He acknowledged us en route.

Keema Karahi

The same size of portion, I will remind the Reader that at Sultans, one can – go large – on quite a few Dishes. This is now an extra £6.00.

I could not help but marvel at what appeared to be a complete lack of Masala and absolutely no Oil. In effect, Marg had a karahi filled with Spicy Mince.

Ground Mince – is how Marg described it – smooth – also.

That was excellent, full of flavour, rich in taste. It just felt perfect with the light bread. I could have kept eating it, but I’m full.

I had to ask the waiter if we paid him, or at reception. Out I went.

*

The Bill

£27.00. It was Mein Host himself who handled the card payment. Clearly he still likes to be seen front of house.

The Aftermath

Back to North Parade to find a TV, we ended up at the Peacock Bar who tonight were not serving nibbles. Somehow Manchester City have reached the European Cup Final.

Posted in Sultans Restaurant | Comments Off on Bradford (Frizinghall) – Sultans Restaurant – Distinctive Curry

Hector Cooks: Aloo Gobi

Posted on May 16, 2023 by Hector

Hector had a huge Cauliflower which was in danger of going past its best. Having not cooked anything for a while, it was decreed time to try Aloo Gobi. The recipe is that published in – Cook with Nabeela. Mushy Aloo Gobi is horrible, better al dente than pulp. Nabeela gives the hint – cook without a lid on the pot – else everything is steamed too quickly.  I have oft wondered if the Potato and Cauliflower are partially cooked before introducing them to the Masala Mash, no, cooked from raw. This is something I first encountered when cooking the wonderful – Aloo Tare Ko – and yes, that is a link to my Recipe.

With only 300g of the Cauliflower required, that leaves a decision: what else to cook later?

Red Onions? I had white Onions and Potatoes with red skins. Having finely chopped the Onions I felt I had an imbalance already, an extra Tomato was added, three in all. Thereafter, a traditional Masala was created, maybe a few ingredients fewer than a full blown Hector Masala.

50ml of Water? I probably added 100ml in all to ensure the Mash did not stick. One cannot stray far from the stove when cooking this Vegetable Curry.

With everything in the pot and the cooking into the final stretch, the Potatoes and Cauliflower were still firm. In the last five minutes everything was changing, the knife test was revealing softening Vegetables. Going too far, Mush, I stopped at – al dente – which is how I prefer my Aloo Gobi.

In restaurants, the Masala Mash at the base has always intrigued, now I know, a standard Masala. Visibly, this creation was as good as I have encountered, but it’s all about the Flavour.

To declare a – Wow! – in my own cooking is somewhat boastful, so I’ll again honour Nabeela for her recipe. This was well beyond my expectations, yet no Methi, Cinnamon, Cardamom which would normally go into my own Masala.

The Spice and Seasoning were well pitched, and yes, I had kept the Salt to one teaspoon as per recipe. The Flavours were a la restaurant, then something familiar hit the palate. The Yadgar Taste – has been celebrated frequently in these pages. I have always suspected Carrot as being their – secret (denied). Now I wonder if it’s actually blended Cauliflower? That I am able to mention Yadgar (Glasgow) at all should surely confirm the efficacy of this Aloo Gobi.

Marg, you don’t know what you’ve missed!

Yes, the recipe was enough for two, but in reheating, the nature of this Curry will change. This is one to cook and eat immediately.

Next time, half Cumin Seeds, half Fenugreek Seeds and dry Methi. Can one improve upon perfection?

Posted in Hector's Cooking | Comments Off on Hector Cooks: Aloo Gobi

Glasgow – Karahi Palace (New-co) – On The Sunday in Life # The Counter is Reset

Posted on May 14, 2023 by Hector

When in the Course of human events, it becomes necessary for one people to dissolve the political bands which have connected them with another, and to assume among the powers of the earth, the separate and equal station to which the Laws of Nature and of Nature’s God entitle them, a decent respect to the opinions of mankind requires that they should declare the causes which impel them to the separation.

It is with a sad heart that Hector has to accept that Karahi Palace (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ) in 2023 is not what it was. Three times in recent weeks the shutters have been down, albeit partially. The staff have been on the premises – a Big Job – has been the excuse on each occasion to deny service. This is not the service a restaurant customer expects. Reliable opening times, and of course the quality of the Fayre presented, are paramount, else one takes one’s business elsewhere. For Hector, today’s Curry at Karahi Palace has forced me to reclassify it as a New-co, however, if Chef Rashid ever manages to return, then this decision will be reviewed.

With no cooking duties today, Hector was able to join the BBC – Bad Boys’ Club. Prior to the partaking of ale, there was a ritual Curry. In a phone-call last night to Karahi Palace, having found the shutters down yesterday afternoon, Chef gave assurance it would be business as normal today.

Arriving at 13.35, I greeted Chef with – We’re open!

He apologised for all that has been happening. He and his colleague were on site from 06.00 yesterday morning preparing – a Big Order. As I have posted previously, is Karahi Palace becoming a – kitchen? Chef then instructed me to ignore the shutters – next time – just come in, he will cook for me. So, a – next time – is anticipated, Saturday afternoon is no longer a reliable time for the public to visit Karahi Palace.

Last month Chef was pleased when I confirmed that his Karahi Lamb (£12.00) had the – same taste – as before. Today, Spicy Lamb Korma (£10.00), not the Korma that comes to mind, but the Desi Korma which I have only ever found here, along the street at The Village, where it is not what it once was, and in Berlin at Punjabi Zaiqa. In 2010, the first year of Curry-Heute, the recipe for a Hector interpretation of Lamb Desi Korma was posted. This is a very Special Curry. As has become the norm when ordering Spicy Lamb Korma at Karahi Palace, Mushroom Rice (£5.00) would accompany.

I took my favourite seat, a jug of Water, Modest Salad and Raita were soon brought to the table. Southside tap water has lost its chemical taste, is this then seasonal? Mr. Ali, the new owner, entered with a delivery of supplies. His greeting was warm, with reference to Chef:

I’ve told him to look after you.

He always does – was the somewhat curt reply. Well one wouldn’t expect otherwise.

After an appropriate wait, Chef brought the food. Wtf?

The Wrong Recipe : The Wrong Curry

Yellow, Creamy and presumably containing Coconut, not what the Hector ordered. One can already conclude that all the Karahi Palace recipes and secrets have not been passed on to the New-co. As I had no reason not to assume that Chef knew what I was expecting, and not wishing to waste food, I accepted what was presented.

This is what I was expecting.

2022 Spicy Lamb (Desi) Korma

Previously, on ordering the Mushroom Rice, I have either shared the large portion or decided at the outset that half would become Takeaway. Today’s portion was almost manageable as a portion, wastage was therefore anticipated, too much to eat, potentially not enough left over to justify packing. I now have to question if the price was justified?

The Mushrooms were fresh, important, but this was way more than a simple Mushroom Rice. I would go on to unveil Cloves, Black Cardamom and Cinnamon Bark. Whole Spices, it has been a while. Yesterday I praised the Special Rice at Glassy Central (Glasgow) as being a veritable Vegetable Biryani due to the variety of Vegetables present and the overall Flavour Today’s Mushroom Rice packed even more Flavour. I have to use the term – Desi – this was at another level, and possibly even better than original Karahi Palace.

Eight pieces of Meat, some on-the-bone, sat atop the splendid Rice. Who has ever had a Korma on-the-bone? The Spice Level was certainly above the – bland – which makes this a popular Curry with women and children. How condescending. Korma can be hyper Sweet, fortunately, this was not. Whatever the quantity of Coconut, if any, it was not in the face.

The Lamb at Karahi Palace typically gives back abundant Flavour, Desi Curry. The Meat today wasn’t doing much, Creaminess was drowning all. Even Hector has to accept that Chicken better suits Masalas such as this, e.g. in Patia too. I never wrote that.

At the counter, I showed Chef what I was expecting. Next time – was the response.

There will be a next time. Much has been promised, time will tell if Karahi Palace New-co can deliver.

The Bill

£15.00   Card payments have been restored

The Aftermath

Passing in the bus at 22.30, the shutters were fully down, closed. That is early, though on a Sunday, practical.

Posted in [Karahi Palace (New-co)] | Comments Off on Glasgow – Karahi Palace (New-co) – On The Sunday in Life # The Counter is Reset

Glasgow – Glassy Central – Open at Lunchtimes, Once Again – Unlike…

Posted on May 13, 2023 by Hector

Hector was having a good day. The Famous – were winning against their city rivals, a Spicy Lamb (Desi) Korma at Karahi Palace (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ) could be the icing on the cake. Alas, the shutters were down, again. This is the third time that Hector has arrived to find the staff obviously inside, but not open to the public at the advertised time. And all since the new management came into place. I phoned this evening and was once again given the official line – a Big Order. I made it clear – if Karahi Palace wish to continue to be seen as a restaurant and not a kitchen, then they have to open for their customers. I was assured Karahi Palace would be open at noon tomorrow and Monday. A challenge.

I had given up thoughts of Curry-Heute as I approached The State Bar at 14.30, once more in a somewhat elated mood. Bunkers later, ah, but, behold – Glassy Central (285 Sauchiehall Street, Glasgow G2 3HQ) – as promised by Kinder, Mein Host, at start of March, was open early in the day! The irony, and an opperchancity not to be missed.

Rajesh the new, enthusiastic manager, greeted me like a long lost friend. Given the number of Glasgow venues he has worked in, it is likely we have met before. He was aware from the start that all would be recorded.

The young waiter, clearly a new start, brought the – 3 Course Lunch Menu – available 12.00 until 15.00. I’ll remind the Reader, today is Saturday, and the prices are unbelievable: Business Lunch (£5.95), Executive Lunch (£6.95). Assuming  portions are not – Nouvelle Cuisine – get here soon, this is unsustainable.

The Hector asked for the Main Menu, though for a moment – Chicken Chat, Lamb Karahi with Nan – was almost ordered. Note, no surcharge for Meat. If a Mainstream Curry was to be had, then let’s go for something powerful in Flavour. Lamb Achari (£9.95) with Special Rice (£3.50) (without Capsicum) was the Order.

A 330ml bottle of Sparkling Water (£3.00) would accompany. Rajesh was keen for me to order more, Bread, Punjabi Lamb Chops (£5.95). I assured him I had ordered what I could manage. I promised that when I bring Marg, we’ll have the Chops!

Prices have increased since my first visit, but remain competitive for a city centre restaurant. If the daytime opening maintains, Glassy Central could become a useful venue for Hector when time to cross the river is at a premium.

Rajesh was keen to chat whilst I waited. The Curry-Heute website was revealed, a Calling Card issued already. All quite intense. Above Medium Spice – was added in at some point. Chef was cooking for me only, the other diners were departing.

The Special Rice lived up to its name. In March, Peas, Carrots and Green Beans were in the mix. Today, these were complemented by Broccoli and Cauliflower, a veritable Biryani. Once all was sorted, this creation proved to have a powerful Flavour in its own right. A Vegetable Biryani indeed, excellent.

Lamb Achari

One cannot help but count the Meat when decanting, double figures were reached, a decent portion. The Masala had a welcome level of viscosity, Soup – this was not. Bhoona Karahi – was given in the description. As far as Mainstream Curry goes, this looked to be just the job.

The blast of Pickle came across immediately, no skimping here. The Spice was well pitched, not demanding, no extremes, just a decent level. The Seasoning had me won, this was spot on. With these three parameters in harmony, plus the extra Flavours from the Special Rice, this proved to be a most satisfying Curry, as good as Achari gets. 

Rajesh asked for points out of ten. I told him I don’t do that, but did praise the Seasoning. This was relayed back to the kitchen.

As I reached the end game, so I was informed that as the only diner present, I could choose the music.

Next weekend, Marg and Hector are off to Morecambe to see Pendragon play their first UK gigs since Lockdown. Remember Hector’s escape from Polska? Rajesh went to his laptop – Breaking The Spell – a Pendragon Classic was broadcast through the restaurant.

Curry, Pendragon, and a victory for – The Famous – Hector was having a good day.

The Bill

£16.45 This was nearly rounded down, I insisted on paying what I owed.

The Aftermath

There was a flurry of photography. Chef Krishna came to do the honours, I ensured his image was captured also. As Rajesh walked me up the stairs, so he informed me that Glassy Central are losing money on their Lunch Menu unless people buy drinks. Who drinks at lunchtime?

Menu

Posted in [Glassy Central], [Karahi Palace (New-co)] | Comments Off on Glasgow – Glassy Central – Open at Lunchtimes, Once Again – Unlike…

Glasgow – DumPukht Lahori – Hector Meets The Dignitaries

Posted on May 10, 2023 by Hector

Rather pay the extortionate fee to enter Glasgow Airport, Marg agreed to pick up Hector outside Green Gates (Renfrew). This was the fallback if DumPukht Lahori (39-41 Paisley Rd. West, Glasgow G51 1LG) was not yet open. The delayed flight from Gatwick ensured Plan A maintained.

It was 18.45 when Marg and Hector entered a sun-drenched DumPukht Lahori. There was no sign of Aqeel, Mein Host. His current assistant, Waqas, unknowingly showed us to what has become our usual table. En route, I passed a chap who recognised me. Curryspondent – Councillor Jon, he who first sent me to Cafe Reeshah, a decade ago! It was good to establish that he still follows these pages. On the far side of the room was a mature chap having an extended Coffee. I noted the coffee machine has pride of place in the room, the vessels have gone. It is seventeen months since Hector was last at DumPukht, the later opening time does not suit.

After copious Charsi Karahi last week in Lisboa and on Monday at Dawat (Tooting), Hector desired something less Tomatoey, a classic Lahori Karahi is what was desired, a kilo of course! We had both starved ourselves today to make this possible.

Lamb Lahori Karahi (£34.99) would be accompanied by a Roti (£1.50) and a Till Naan (£2.99). Waqas was not having this, the half kilo (£17.99) should surely suffice? It had to be made clear: I’m a Hector and I’m having my kilo!

Prices have increased significantly at DumPukht Lahori, they had to. At the time of opening, Aqeel was not charging enough, even though he was using lesser cuts of Meat. With rampant inflation, he could not have survived otherwise.

Waqas went to relay the Order. This prompted Aqeel to come from the kitchen for verification. There was a hug. It has been a long time, and he knows why, however, an 02.00 closing time is not commensurate with an early start, except Sundays for – Nashta. Aqeel was determined that after we had eaten, we should meet his Coffee Customer, a legend, apparently. How many – Legends – are there in Glasgow?

Tap Water appeared to suffice, then Marg decided a Mango Lassi (£4.99) was required. Starting with Dessert, why not?

Prior to this she had considered a Starter. Hunger?

Such was the size of the Lassi, Marg had to share. Sharing? A rarity in this Blog.

We had a good chat with Jon before his departure, consequently, our wait for the Karahi passed in no time. The sun was in our eyes, but this would lead to some interesting photos.

*

*

The puffy Chapatti was substantial, Wholemeal has become the norm in Glasgow. Whatever happened to the traditional thin Chapattis? Over the years, I can refer to DumPukht thus, Aqeel has presented some excellent Bread. My preference is risen and puffy, today’s was well risen. Records show the Til Naan in various guises, the surface of tonight’s was so again, the interior, wonderful. We left no Bread. Waqas also brought Raita and a Modest Salad, these would subsequently work their way on to the dinner plate.

Lamb Lahori Karahi

This kilo looked a lot bigger than my last kilo in Tooting. Suitably dressed with Ginger Strips and Finger Chillies cut lengthwise, this was a full kilo of Hector’s desire. With two diners, there’s no need to count, two large portions of Karahi were coming Hector’s way, Marg had all she required. After Lisboa, Marg did not make her usual starting cry re the Spice Level. The Spice Level was ecumenical, the Chillies were for as and when. Still, it’s all about the Flavour and that is Seasoning dependent. Perfection – was noted, hence the full Flavour of the Spices emerged, including the hoped for Pepperiness, the distinctive Flavour of Mutton, wonderful. It was all happening here.

Aqeel came out to check all was well, receive the thumbs up from Hector, take his bow, and hear Marg express her appreciation. Marg too was thoroughly enjoying her Karahi.

The Meat was glorious, no sign of lesser cuts this evening. With both Meat and Masala giving off Flavour, this was a manifestation of the joy of eating. At no point did the kilo feel extravagant. Having tread carefully in the last couple of years, maybe the pre-Covid appetite has returned?

The Bill

£45.50   Is the end of the penny?

The Aftermath

And so Captain Fareed came over to join us. I have seen him at Ambala, a member of the group of chaps oft  sat at the first window table. Touring the Desi Houses of the Southside, this is what he does. In addition to praising Aqeel’s culinary skills, he spontaneously derided all Curry featuring Chicken, even Vegetables. Lamb is what it’s all about! I had to mention Fish Karahi, this too he appreciates. Not that this is easy to come by. No Chicken Curry! A man after Hector’s heart.

We were joined by Saad Sikander who had been chatting outside. In addition to his main activity which benefits the community, he has the BBQ Hut Peri Peri on Kilbowie Rd. (Clydebank), not far from Hector’s House. I had to describe how every Curry served in Clydebank tastes the same. He explained this in terms of the Base Masala, however I was hoping he had a deeper insight, as in – it’s a Base Masala from the same kitchen. A wild theory, but empirical.

There was an appreciation that Marg and I have been to India and Sri Lanka. Visiting Pakistan is presently off the agenda, they admitted.

Contact details were exchanged, hopefully something will develop from this.

Posted in DumPukht Lahori | 1 Comment

Wandsworth – Dawat Tooting – A Flying Visit

Posted on May 8, 2023 by Hector

Kostas is in London! This historic occasion had to be marked, we would rendezvous later. Hector flew south early this morning to Gatwick. Despite my spending last week with Lord Clive and Lady Maggie of Crawley in Lisboa, they were happy to host the Hector.

Having taken different routes from Crawley to Wandsworth earlier this year, Clive had come up with a third, and hopefully more efficient, one: train to Clapham Junction, bus to Tooting Bec. This worked smoothly, though we were left with the substantial walk from Tooting Bec towards Tooting Broadway. We did get to marvel at Daily Fresh Naan. Naans of every description, imagine having this on your doorstep!

On the train journey, there was time to study various menus, Dawat Tooting (256-258 Upper Tooting Rd, London SW17 0DN England) became the venue of choice, directly across the street from Tooting Curry #1 at Lahore Karahi.

Arriving at 13.00 on this Coronation Bank Holiday Monday, Dawat was stowed. We were led to a table at the rear of the restaurant, only a few tables on the raised dias remained. Families, groups, everyone was here for – Curry.

We had already agreed that today, we would – do the kilo. Dawat Special Charsi Lamb Karahi (£29.99) is good value. £19.99 for the half kilo is most certainly not.

Maggie, as ever, was concerned that the Karahi might be – too Spicy. I thought we had buried that in Lisboa? I assured here that nowhere serves Karahi that is going to be OTT. Well, until I discover otherwise.

Desi-Apna – was mentioned to the waiter, to ensure we were having the authentic Karahi. He consequently confirmed – on-the-bone.

Bread for Maggie, Hector and Clive: Chappati (£1.49), Chili Naan (£2.25) and Keema Naan (£4.99) respectively. That must be a lot of Keema.

A large bottle of water (£2.49) was already on the table. Having accepted this, it was somewhat annoying to see a jug of tap water being brought to another table. No ice was offered by the waiter, a Modest Salad and bottle of sauce did mark the completion of the Order. Maggie did remark on the poverty of the Salad, I explained the term – Modest.

The small print says a thirty minute wait, the Karahi and Chapatti arrived in twenty minutes, it took another five for the Naans, Maggie got torn in first.

Dawat Special Charsi Lamb Karahi

The sliced Bullet Chillies did cause Maggie concern, I assured here these were not as potent as the more common Finger Chillies.

Maggie’s verdict:

Meat was tender, not too spicy. Tomato, Coriander, Bullet Chillies visible. Enough, better than I thought due to industrial nature of the place.

Clive: The meat was extremely tender, not too many bones.

It appears that this Charsi Karahi lived up to expectations.

Served on a flat karahi, the Coriander Topping was minimal.  No Ginger? The Meat count reach around thirty. The reddish Masala, Tomato-based as I observed it, was appropriately Minimal. There was an Oily base rather than the collection of peripheral Oil.

Once Maggie had taken her helping, she drew a line in the Masala, suddenly a kilo did not feel like a challenge. There would be enough for three, just.

The kick was decent, only by combining with the Chillies could this have caused a normal person discomfort. Clive had the only Sucky Bone, and as he realised, the bone count was not excessive. Most of the Lamb was Tender, some pieces inevitably required more chewing. The Tomatoey – Charsi – Flavour was present, so authentic Karahi. My only issue was with the Seasoning, or lack thereof. However, this could be a Lisboa Curry hangover. No – Wow! – today, yet so many last week.

Served whole, the Wholemeal Chapatti had air pockets on arrival: hot, and well cooked. The Chilli Naan had the required puffiness, however, the pock marks created by the embedded Chillies took it towards – Roghni – therefore a bit thin in parts.  How did I miss the Methi Naan (£2.49)?

All but a scrap of the Keema Naan was eaten. Well fired, and coated with Sesame Seeds, as ever, Hector was keen to see the interior. The Curry-Heute Test was failed. This Keema Naan had the slabs of pink meat resembling – Donner – rather than discrete grains of Mince, which is the expected standard.

That I ate all confirms the Naan was a sensible size and sharing a kilo with three is not a challenge. Oh dear, Hector’s brain is working overtime, what’s next?

Dr. Bernard may have insisted I come to Tooting for Curry, I should insist that he goes to Lisboa. In the meantime, people now tell me I have to go to Southall.

The Bill

£41.21 For three diners, no complaints, well maybe the presumptive water.

The Aftermath

Having seen the manager throughout our visit, he had vanished at the point of payment. The Calling Card was given to a young member of staff. As I returned to my seat, so the manager reappeared. The Calling Card was examined, briefly. So it goes.

Menu extracts

Posted in Dawat Tooting | Comments Off on Wandsworth – Dawat Tooting – A Flying Visit

Edinburgh – Kebab Mahal – Coronation Lamb

Posted on May 6, 2023 by Hector

After the crowning of King Charles III, Hector found himself in Edinburgh en route to Carnoustie. Before the rendezvous with Marg at Peffermill, there was time for Curry-Heute. Kebab Mahal (7 Nicolson Square, Edinburgh EH8 9BH) was the logical venue.

Arriving at 14.20, Mein Host greeted. This was my first Edinburgh Curry in nine months, by coincidence it was at this very venue en route home from Carnoustie. Why visit Edinburgh?  Monty’s at Haymarket has gone, and that was the only pub in the city, allegedly. Having tried twice, to secure a Lamb Bhuna in Lisboa earlier in the week at Radhuni, Hector was not for giving up. Lamb Bhuna (£10.95) was duly ordered with Vegetable Pilau (£3.65).

The TV was showing Sky News. The appearance of the Royals on the Buckingham Palace balcony, followed by  the curtailed flypast, was timed for 14.30. And so it was.

A mere ten minutes after ordering, the food arrived. More Rice than I could ever manage, but suitably rich with an array of Interesting Vegetables: Potatoes, Carrots, Green Beans, Beans (other), Peas, Sweetcorn. A meal in itself.

Lamb Bhuna

The Meat count was into double figures, each piece decidedly – large. Lots of Lamb here. Wedges of half-cooked Tomato were mixed through also, reminiscent of the once classic Rogan Josh. There was just enough Masala to cover the Rice. Sliced Onions had found their way into the Masala after the base had been cooked.

The – Desi – Flavour was subtle, understated. Seasoning, or a lack of, is a recurring theme at Kebab Mahal. After the sheer intensity of Lisboa Curry in recent days, the next Curry was always going to be a bit of a let down. The Spices in this Bhuna were there, but the lack of Seasoning was apparent.  Chefs have to be – brave.  Hector is missing Rua do Benformoso already.

As I neared the end, a Chap from the kitchen offered me water. Once again, I had forgotten to help myself to a drink from the fridge.

The Bill

£14.60

The Aftermath

And so to Carnoustie. The tradition of feeding the town was maintained, this time Hector’s – Lasagna.

Posted in Kebab Mahal | Comments Off on Edinburgh – Kebab Mahal – Coronation Lamb