Desi Korma, not the common Mild, Creamy and Coconut-rich – Korma – which appears on every Curry menu, has long been a favourite Hector Curry. For many years, this was Hector’s go-for Curry at The Village and latterly Karahi Palace (Glasgow) but is now only known to be available in its full blown and authentic form at Punjabi Zaiqa (Berlin)! Twelve years ago, on that ill-fated day when the Israeli Potatoes refused to cook, Hector served up an interpretation of Lamb Desi Korma, the recipe was posted. On Saturday, Curryspondent Bill sent a link for a Chicken Korma – Letz cook on Reels – which he assured me was a Desi Korma.
New ingredients were required. Rose Water I have never used, Curry Bill assured me it works with Chicken, not Lamb. Nuts? It took a while to establish that Caddupah Almonds are better known as Charoli Seeds. These were ordered, but have not arrived in time. Instead, I have used Almonds. There was no Curd in the fridge, as if there would be, I have used Creme Fraiche instead. Not risking Lamb, I have stuck to Chicken as per the recipe, however, a kilo was to hand and so everything listed below was doubled. Tablespoons? So the recipe states, way more than I would ever add, but hey-ho, let’s see if this ends up OTT.
The omission of Lemon Juice, Tomatoes, Turmeric and Cumin Seeds puzzles. It is the Citrus Flavour which, for me, makes this Curry stand out above the Mainstream. Apart from these, the inclusion of the Nuts are the differences from my own interpretation.
Whilst I have acknowledged a few of these video Curry lessons previously, I have again transcribed the method and ingredients. The videos all move along too quickly, constant pausing is frustrating. I still believe it is easier to follow an illustrated text, here we go.
The ingredients, arranged on the worktop, appear daunting. As is revealed, there are three sections, preparation of the Barista Paste being the laborious part.
Ingredients:
500g Chicken on-the-bone (thighs are best)
The Curd Mixture:
200g Curd / Yoghurt
1.5 tbsp Coriander
1 tsp Salt
1.5 tbsp Red Chilli Powder
1.5 tbsp Kashmiri Chilli Powder
The Barista Paste:
100ml Vegetable Oil
2 Medium Onions
1 tbsp Ghee
8-10 Cashew Nuts
1 tbsp Caddupah Almonds (Charoli Seeds)
1 tbsp Coconut Powder
The Masala:
2 Bay Leaves
2 Black Cardamoms
4 Green Cardamoms
6 Black Peppercorns
5 Cloves
5cm Cinnamon Bark
1 tbsp Cumin Powder
2 tbsp Ginger-Garlic Paste
1 tbsp Garam Masala
Salt
Four Green Chillies
4cm piece of Ginger cut into strips
1 tbsp Rose Water
Method
1) Pour the Curd/Yoghurt into a bowl, stir in the remaining ingredients of the Curd Mixture to create a paste, set aside.
2) Creating the Barista Paste is in two parts, firstly heat the Oil and fry the Onions for ten minutes until they turn golden brown.
3) Remove the Onions from the Oil, separate some Onions for later, set both aside, retain the Barista Oil.
4) Melt the Ghee, fry the Cashew Nuts, Charoli Seeds and Coconut until the nuts start to pop.
5) Add the Nut-Coconut mix to the Onions, use a blender to create the Barista Paste, set aside. (Take care, everything here is going to be hot!)
6) To prepare the Masala in which the Chicken will be cooked – reheat the retained Barista Oil.
7) Add and stir in the Bay Leaves, Black Cardamoms, Green Cardamoms, Black Peppercorns, Cloves, Cinnamon Bark, Cumin Powder.
8) Fry for two to three minutes.
9) Add the Ginger-Garlic Paste, fry for three to four minutes.
10) Add the Curd Mixture, stir on low-medium heat for 8-10 minutes, the Oil will separate when the mixture is cooked.
11) Add the Chicken, coat with the Masala.
12) Add the Garam Masala, mix through, then add Salt to taste.
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13) Slice then add the Green Chillies and Ginger Strips, cook with lid on, medium heat, 10 to 12 minutes, stirring occasionally to prevent burning on the base of the pot.
14) Add the Barista Paste, stir in, mix well with Masala, cook for another ten minutes, stir as necessary.
15) Add the reserved Onions, sprinkling of Coriander and Rose Water, mix well.
16) Cook for a further ten minutes, serve.
Thus the – Desi Korma – was created. It may appear laborious, try transcribing! If one enjoys experimental cooking, then have a go, your outcome should be different from mine.
On tasting before serving, the Masala was way too thick and grainy-powdery. I could have poured in more Rose Water. The Nuts were dominant, OK, the Almonds were an overdose. I already had Ground Almonds and so could have saved a step. By cooking the kilo, I had planned to set the remainder aside then add Lemon Juice for the next sitting. In a moment of pique, I poured in about 50ml of Lemon Juice and cooked on for a few more minutes. The Texture returned to a smoother Masala, and hopefully an edible Curry.
Having Mushrooms which required using, the Curry was served on Mushroom Pilau.
Edible, yes, outstanding, no. More importantly, it tasted nothing like what I have come to recognise as a Desi Korma. My experiences as cited above, are markedly different. But then, I always have Lamb Desi Korma, and always – on-the-bone. Once again I believe I have proved that Chicken in a Curry is spurious. The Chicken added nothing to this meal.
The Cloves stood out after the Nuttiness was dismissed. A lot of powdered Spice had gone into this creation, I double checked, yes, tablespoons. Maybe teaspoons would have sufficed. Despite the quantity of Chillies and powdered Chilli, the Spice Level was surprisingly acceptable. I reined in the Salt, who puts Salt on Nuts? The abundant Cardamom was a nuisance whilst eating. The Garam Masala was of my own blending and so it should not be a surprise when it is reported that overall, this tasted like a Hector Curry, with Nuts!
Marg said she would try it on her return from up north, there may be an update.
The house guests have gone south, Marg has gone north. With the completion of the admittedly contrived objective of awarding 
Determined not to have Karahi Lamb (£12.00), choices were few today. Daal and Palak were not calling the Hector, this left Chicken Keema (£8.00) and a Chapatti (£1.00) as Hector’s Order. 
The Chapatti was back in familiar territory. A Wholemeal Chapatti, cooked on the Tawa, I conclude after the Tandoori one 
The Chicken Mince and Peas was served in a karahi. I had to ask Moiz if this was therefore Keema Mutter Karahi? Alas, having read my comment on serving 
An aside. Having suffered in recent weeks from unruly/noisy weans, the heart sank once more when a family of two adults, baby in pram, plus a toddler, took the table opposite. This was after the male had communicated his Order with Moiz. What language was being used was beyond me. The poor chap was a sad example of de-evolution. The baby slept throughout, the toddler was awake for ten seconds, battering anything within his grasp before blacking out again. Drugs? The father(?) was not of this world. 
Moiz brought Complimentary Green Tea as on 
A board outside advertises special offers for taxi drivers and students. There is now a £5.00 Lunch Menu, available seven days: 12-3pm. Note, Friday prayers may delay opening. Personally, nothing on the list which is not Curry attracts. However, this could be aimed at attracting custom from the nearby Barclays complex. 
Yes, Hector is back at 
Lord Clive and Lady Maggie of 
Zahir’s assistant took the Order. To be clear, I mentioned – Lamb on-the-bone. He further clarified – some pieces without. With no Keema Naan on the menu, I gave Clive his options. He chose Garlic, Hector the Coriander Naan. Maggie would share. There’s that word again. I managed to negotiate a jug of Tap Water. A glass of Mango Lassi completed the Order. Maggie was worried that the Karahi might be too much in terms of Spice, the Lassi would provide respite. 
The Toppings comprised of Ginger Strips, Coriander and sliced Bullet Chillies. There was already a fair amount of Oil collecting on the periphery of the karahi. Having served – round one – I sat the karahi at an angle such that excessive Oil would drain to one edge. Today, nobody dipped into this. On studying my own portion, the Oil is certainly obvious, however, no Oil, no real Karahi experience. I have seen many a kilo in my times of self-indulgence. Some have been significantly – smaller – than others. This Lamb Karahi was at the voluminous end of the scale, and would prove to be comfortable eating for three. Marg and Hector tried
Ginger was the first Spice to register on Hector’s palate. Then the Spices from the Masala itself kicked in. The Masala was beautiful. With Tomato Seeds to the fore, the Texture was spot on, suitably – Thick – full of Flavour, Earthy.I prefer this Punjabi Karahi to the Charsi which is becoming increasingly dominant.
The Meat was as Tender as should be. Maggie seemed to have the Sucky Bones (we need sound), Hector, the knobbly ones. With a decent – kick – and the Seasoning pitched to perfection, this Karahi Gosht was living up to expectation, but who had cooked it?
With the knowledge and experience of years working at nearby 
Zahir said – Karahi – as I approached the counter. Not today, instead I studied the trays at the counter top. Two Chicken Dishes were on display today, no Lamb. If I heard correctly, one was a Korma, but bore no resemblance to anything seen before. This was not of the Creamy-Coconut variety, or the much sought after – Spicy Desi Korma. With – Korma – a significant part of the menu here, I had to ask if – Spicy Desi Korma – would ever appear. There was a shake of the head, so that’s that then. Dream on, Hector. I did verify that Wednesday is Kofta day at 
Zahir brought the Order which included Raita and a mild Chilli Sauce. Having ordered the Seekh Kebab, I could have done without the Chapatti. Maybe the thought of a whole Chapatti was too much to resist? Wholemeal flour, the classic Glasgow style. 
Maybe it is time to accept that I do prefer Chicken Seekh to Lamb Seekh Kebab. Lighter in colour, these were Spicy and Herb-rich. With the sauces added, a fine complement to the Vegetable Curry. That was the plan.
Topped with sliced Bullet Chillies, Ginger Strips and Coriander, this looked to be a worthy Curry. Often sold as a Vegetable Side, this can be a delightful meal in its own right, especially when of the quality presented today. 
The Chillies meant a big Spicy hit on the palate. Then, that something unique which Cauliflower adds to a Curry, registered strongly. Seasoned a la Hector, this was quite a remarkable Curry. The Masala was a fine pulp, Tomato skins revealed their presence, almost whole green Finger Chillies were in there too. What stood out was the micro-florets of Cauliflower which seemed to form a major part of the Masala. These were in addition to the main Cauliflower stems and crowns. The large pieces of Potato had absorbed the Flavours from elsewhere, light and fluffy, truly gorgeous. It is amazing how these two Vegetables work together. British cooking must undervalue Cauliflower. Adding a Cheese Sauce? Bland. Even Hector’s much praised (by Marg) Cheese Sauce. 
The final stretch was a struggle. The quantity of food before me was testing the limits. As ever, Bread was abandoned first. The Chicken Seekh Kebab proved to be a filling accompaniment. What a feed. 
Thunderstorm over, and having completed my duties at the Glasgow Real Ale Festival – G-RAF – it was time to eat. Having been nothing but 
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 (
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. 
This was a pukka start, and gone hopefully, are the days of plastic cups etc., or is this just a case of – green – woke?
Topped with a threat of Coriander but copious Ginger Strips and sliced Green Chillies, this Karahi Gosht did look the part. 
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. 
We went upstairs, possibly the first time I have been up there since – 
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! 
March 18th marked Hector’s 
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. 
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 –
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. 
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 
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. 
The substantial remaining portion was taken up to the counter, with about a third of the Naan, then duly taken away for packing. 
One of the 5 places for a great Glasgow Curry
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? 
Pholan Devi 
The Naan came as soon as, nowhere near as large as the halcyon days when it was 
That’s a serious Topping of sliced Green Chillies. 
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 – 
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. 
It’s got a kick! – exclaimed Marg at the outset. Oh we’re back to the pre-
Having finished all on the table save a scrap of Naan, Ali saw the empty plates.
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. 
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 (
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. 
Not since early 
Hector managed to arrive at 
Eight pieces, a whole Fish, by any other description. When 
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. 
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?
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.
It’s Dr. Stan’s birthday! There had to be Curry-Heute. We arranged to meet at 
The three of us headed west, Dr. Stan spotted us and stopped in his tracks. He had deduced the scenario – 
Hector and Mags last dined at 
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. 
The Starters came in good time, however, that we were having these was eating into the parking.
Three large, not a bad quantity given this was part of the meal deal. 
Again three large pieces. Well fired, this may be something for Hector to consider next time. Mags was impressed:
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 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 
Enjoyable as this Karahi was, the full depth of Flavour hoped for, was not revealing itself. Nor was the customary 
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 
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. 
Every so often, a classic photo opperchancity presents itself: Adam, at work, Mr. Baig, surveying his empire…