Edinburgh – Kebab Mahal – Mr. Khan likes empty plates

Posted on April 29, 2021 by Hector

Primarily, today was all about drinking ale in the refurbished Biergarten at Staggs (Musselburgh). With Marg offering to drive, the usual breakfast roll was eschewed in favour of something much more substantial.

Our last Edinburgh Curry was on March 1st, last year. Then, we were en route to see Pendragon, and we all know what happened when there was an attempt to include their gig in Lodz in the following weeks. Curry-Heute had to be a quicky, so where better than Kebab Mahal (7 Nicolson Square, Edinburgh EH8 9BH)? I phoned last night to verify the noon opening time and that they were accepting sit-in customers. All was well.

Parking in the facility directly across the street, we arrived at Kebab Mahal at 11.50. The door shutter was partially down, Mein Host performed his daily ritual at the appointed time. I entered alone, Marg had popped next door for some essential shopping. I greeted Mein Host:

I have been looking forward to this.

He gestured to the tables which have only come back into use in the past few days. I chose the spot I have occupied on my previous two visits. Rather than go for one of the – Specialities – today I decided to keep it simple. Yesterday, I enjoyed my Aloo Gosht at Desi Dhaba Chaiwala (Glasgow), today for Hector – Lamb Madras (£7.85) with Mushroom Pilau (£2.95). I have also promised my readers that this week would not all be a Karahi Gosht feeding frenzy, that’s tomorrow. For Marg, her favourite Curry, once again – Keema Matar Curry (£7.55) with one Chapati (£1.10).

A young lady had walked in at my tail and had announced that she was here to collect a rather substantial pre-arranged order. She took a seat two tables away. The taking of our Order was delayed by another lengthy order being taken over the phone. I always wonder why phones have to be answered and customers who are present ignored, it happens everywhere. A chap entered and took the wall table between us, he was having a Karahi no messing.

Mein Host brought over plates, cutlery and napkins. He warned me that the plates were hot. On being told this, why does everyone touch the plates to find out? The next time I am warned at Kebab Mahal, I shall take it as read. The plates were – HOT!

Our food arrived timeously, we shouldn’t be too long after the 13.00 rendezvous at Staggs.

Lamb Madras

Here was a classic blended Masala, the basic Curry for which I was in the mood. The sprinkling of Coriander was decidedly modest, oh to be in Manchester and be able to help oneself to – foliage.

I decanted just over half of the Mushroom Rice, there was enough to share but Marg did not need Rice. Here was my Diversity, the – Interesting Vegetable – the avoidance of just Meat & Masala. Next time, I must enquire as to exactly what is in their Vegetable Pilau (£2.95). Today’s ample Rice portion did exactly what was required, and having soaked up some of the Masala, revealed a less – orange – hue to the Curry.

The Curry had a sufficient – kick – so as to take note. The Seasoning was a tad below the Hector idyll as has been the case on previous visits. The Flavours were oh so familiar, this was – Comfort Food – nothing outrageously wonderful or demanding, just an honest Desi Curry.

When I took the rest of the Rice and scraped the bowl, I realised that here I had an elegant sufficiency not the feeling of being left short as happened yesterday. Maybe it’s just as well that Hector does not have a place like Kebab Mahal at the end of the street, it would be too tempting to come here on a near daily basis and work ones way through the Menu.

The chap at the adjacent table had engaged us in conversation. Originally from Yorkshire, he mentioned Wakefield but has not been to Syhiba. A Calling Card was gifted. He knew the big named venues in Bradford, but not the preferred Curry Cafes. Evidently, he has being going to Rusholme, Manchester’s – Curry Mile – which he too has found is being transformed into a Kebab Kingdom. The Northern Quarter and Cheetham Hill await his pleasure. When he goes to Glasgow, his brother always takes him to Yadgar. Marg got in a reference to the Curry wonders which can be found in Athena, for those willing to step back a street from the main drag. We were talking – Curry! When he visits the Curry-Heute website there will be many recommended venues awaiting his custom.

Keema Matar Curry

The Peas and the Coriander Leaves stood out in this plate of Curried Mince. The Oil was separating and collecting on the edge of the plate. This appeared to be just the job. Unlike on Monday at Ambala, this time Marg cleared her plate with ease.

A good helping of Mince Lamb with Peas, Coriander with plenty flavour. A hot, fluffy Chapatti completed the meal. I was hungry.

As we scraped our plates clean, our fellow diner came out with the immortal line:

Mr. Khan likes empty plates.

As Mr. Khan, Mein Host, cleared the table I proffered:

It appears we both enjoyed our Curry.

The Bill

£19.45   No drinks today, no water offered. You’ll have had your…

The Aftermath

The lady was finally getting her large order which included Pizza and Curry. Having paid it was off to Musselburgh. It rarely rains in the east of Scotland compared to the west, and even less often in Musselburgh. It was chucking it down as we parked adjacent to Staggs.

Nigel had the – Usual Rubbish – on tap. Draught Cask ale, freshly poured, is why fifteen of sixteen of us were there. All but one sampled Hector’s Carrot Cake actually two, Nigel missed out.

Marg, I’ll take a shot at the blanket please.

Outdoors in Scotland in April, 8ºC, madness or desperation?

Kebab Mahal – 2021 Menu

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Glasgow – Desi Dhaba Chaiwala – Should auld acquaintance be forgot

Posted on April 28, 2021 by Hector

Kofta Anda at Sheerin Palace was today’s planned Curry. The Kofta Anda was available as promised on a Wednesday (& Saturday), however, the seating area will not open until after Ramadan. I purchased one portion (£5.00) and told Marg – we’re eating somewhere else. Again I question the imposition of the present 20.00 curfew for indoor eating.

As we approached Eglinton Toll, Marg recalled how we had once stopped to check out Desi Dhaba Chaiwala (620 Eglinton St., Glasgow G5 9RY), this is what Hector had in mind. The decorated bicycle-rickshaw suggested signs of life. Having parked opposite the car wash it was apparent that there was definitely some activity in the hut which serves Curry. Three tables were set up outside, would we get to sit in?

A chap beckoned us in, a lady stood at the counter, no inside tables.

I’ve been trying to get here for months – I informed them. This was received positively. The lady talked us through the available fayre. The last two portions of Lamb Curry, not on display, were ordered. Mein Hostess described the Curry as not being – dry – so I asked if Rice would be the better accompaniment. There was no Rice. Two Chapattis it would be then:

I’ll make them large – she assured us.

We headed back outside, the chap wiped the table, for once not for Covid purposes, but probably more to do with possible aerial bombardment. Drinks were ordered and glasses provided, no Sparkling Water was available. Dining outside in Glasgow, at the end of April, risky.  The sky was overcast, there had been a shower, we were taking our chances. The gods of Curry would surely look after us.

The reheat did not take long, the Lamb Curry turned out to be something else.

Aloo Gosht

Four large pieces of Lamb on-the-bone sat in a Shorva-esque Masala with eight pieces of Potato. The portion size was therefore OK, but the ratio of Meat to Vegetable was spurious, this most certainly was not Goshat Aloo. Marg had one piece of Meat more, there was an adjustment. As Marg is prone to do at home with Mince & Tatties, she mashed her Potatoes into the Masala to create – something else.

As the chap emerged from the hut with the Chapattis in a basket, the top one blew away, a comedy moment. As the photo ritual was  supposedly completed, Marg noticed that the camera was set to black & white, start again.  Not funny.

There was no point waiting for the replacement Chapatti, here we go.

Oh yes. The Seasoning was there, the Flavours came across strongly, a decent kick with Cinnamon.

Very tasty isn’t it? – I put to Marg.

Yes lovely, so tender meat.

Indeed, the Meat was wonderful, though twice the quantity would have gone down well. Meanwhile, time to appreciate that the Hector preference is to have not just Meat & Masala, so the Potatoes were also savoured. These had absorbed so much Flavour from the Masala. We each had a Sucky Bone, quality Curry, and very much in the Desi style.

Another, and Complimentary Chapatti, arrived. Sitting outside in 12ºC is not conducive to keeping one’s food warm. The heat from the new Chapatti revitalised that which remained, well timed.

Marg: – Tender Lamb, on-the bone with soft potato mashed made for a lovely textured sauce to go with the Chapatti. The Dish was full of flavour and added heat to the mouth.

As I entered the hut to pay, the lady asked how I had enjoyed my Curry.

It’s all in the Seasoning, that was spot on, everything else takes care of itself.

She nodded in agreement.

The Bill

£19.00    More than I was expecting given the quantity of Meat served up.

The Aftermath

This is what Hector has been denied through the long and many months of Lockdown. I gave the lady the Calling Card. With masks having been worn throughout our moments together indoors, there had been no recognition. On seeing the Calling Card, she insisted we had met before.

Where else have you worked? – I asked.

Paisley Road West – was the reply – Sizzlers.

It was agreed that there would be a photo, Marg suggested outside on the rickshaw. As she took her place, I consulted a well known and reliable Curry Blog and found a photo of the Dear Lady whom I can now call – Zee (Zaytoun). Zee and her father, Chef Mohammed, ran the short-lived Cafe Sizzler, in the premises which were formerly the much missed Clachan. I recalled how Chef brought out a – Soupçon – before serving – and he always got it right – added Zee. What I had forgotten that my only visit to Cafe Sizzler was by invitation. Well, it was seven years ago.

Zee talked us through the Menu though a post Lockdown version with new prices is in the pipeline. Desi Dhaba opens early, or will do so again after Ramadan, to cater for Breakfast, both Asian and European. I of course was more interested in the Curry. They tend to alternate between Chicken and Lamb. On announcing that I have no interest in Chicken Curry I was invited to explain.

Chicken does not Curry – Zee agreed, though did qualify this by mentioning marinaded Chicken.  She went on to describe a Paratha they serve with an egg cooking on top as I have seen done on a Neapolitan Pizza.

Zee was surprised that I was still Blogging after all this time. I expressed my hope that I will encounter Mohammed again at some point in the future.  Marg likes the sound of his signature – Chicken Pasta. Lahori Breakfast anyone?

There’s more

I have been unable to ascertain the continuing operation of DumPukht Lahori, uncannily also on Paisley Rd. West due to Lockdown travel restrictions. The times I have phoned, the number has just rang out. I feared the worst. On passing this afternoon just after 16.00 the shutters were up, I pulled over. The door was locked, but not for long. Aqeel, Mein Host, was glad to see me. He has been opening at 16.00 and plans to open earlier, presumably, after Ramadan. Phew! 

Desi Dhaba Chaiwala Menu (prices subject to change)

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Glasgow – Ambala Pakistani Cuisine – Level 3, or Curry by Gaslight

Posted on April 26, 2021 by Hector

Mark the date, Scotland moved to Level 3 of Lockdown this very day, restaurants can once again serve food indoors unlike England where al fresco maintains. However, a somewhat arbitrary 20.00 curfew is in force. It is Ramadan, and so for the many who share Hector’s love of Pakistani Cuisine, there will have to be a wait until the middle of next month to dine out. Who plans these things?

Last week, Zaheer, Mein Host at Ambala (11 Forth St., Glasgow, Scotland, G41 2SP) posted an intriguing photo of Lamb Saag. Unlike the Chicken Saag which has previously appeared in these pages, this was clearly Lamb cooked in a minimal Masala with added Spinach, not the mass of – green – which some one in Hector’s company once ordered. Zaheer was contacted, it was confirmed that the desired interpretation would be available this afternoon for Hector and Marg’s first sit in meal in five months and six days.

On the drive to the Southside it felt as if Radio Scotland, and all featured therein, were trying to rewrite history. The oft repeated reference point for the start of Lockdown kept being given as Boxing Day. November 20th was the last day in which restaurants in the West of Scotland served food other than for Takeaway, thus affecting the majority of the Scottish population. Pubs closed on October 9th (?), so what is all this Boxing Day nonsense?

We arrived at Ambala at 15.00, the shutters were down, the door partially open. The mystery man who sits in the window assured me they would be open at 16.00. Marg was not perturbed, coffee in her favourite Shawlands cafe was called for. Returning just after 16.00, the shutters were up, however it was now suggested that food would not be served, other than for Takeaway, until 17.00. Fortunately Zaheer arrived moments later, we were invited to take our choice of table.

I can now confirm that it was indeed Zaheer whom Marg chatted with on collecting our most recent Takeaway earlier this month. Today was the first time I have seen Zaheer in years, I had some questions, however, food matters were dealt with first.

The Lamb Saag was a given, Zaheer suggested the kilo. I had warned Marg that this might be the case, she would have been happy to share. When the half kilo was suggested it was a case of – now we’re sucking diesel. This let Marg have her favourite Keema Mutter served here as Keema Karahi (£9.50). Two Chapattis (£1.30) were deemed to be sufficient accompaniments.

Although Zaheer and Hector are frequently in contact through mutual – likes – on a certain social medium, this was the first opperchancity to congratulate Zaheer in person for the huge step up in the quality of the Desi Fayre. Such was the degree improvement in the Lamb Lahori Chaska last year from excellent to beyond belief, it became clear there was a new Chef was at Ambala. I was told that Chef Rizwan from Lahore, worked with his father from the age of eight, and absorbed all.

The shop frontage also changed a while back – Deli Bar – having been dropped in favour of – Pakistani Cuisine. Apparently the locals misunderstood the previous moniker, thoughts of – pastrami on rye? Maybe not. Having clarified what’s on offer, sales of Curry have increased significantly. Hopefully, the ultra positive reviews on Curry-Heute in the past year may also have helped in some way.

Zaheer brought a platter of Complimentary Starters. Whilst this was being appreciated, I congratulated myself for not ordering a Chilli & Coriander Naan despite my desire for a freshly made Tandoori Naan.

Shami Kebabs and Meat Samosas were accompanied by a Salad and Dips. The Shami had the traditional dry-moistness, the Chilli Dip brought it to life and enhanced the earthy flavour. Marg was already enthusing about her Samosa:

I’ll tell you, the Samosa is lovely, very flavoursome, full of meat.

In this company, Marg is the Samosa expert, this being her preferred snack when Hector dines in foreign lands. The Samsosas were huge and jam packed with Keema and Peas, for Marg a sample of what was to come. Meanwhile, here was a Keema Mutter Pasty. Zaheer, who would check on our progress throughout our visit, declared his pride at the quality of Lamb, and hence Mince as served at Ambala.

Two other sit-in customers arrived, Zaheer was surprised that he had any with more than two weeks of Ramadan to go.

The Mains arrived just as we had finished the Starters. The folded Chapatis looked fairly nondescript in the basket, however, on opening them up, they proved to be large, and wholesome.

Lamb Saag – Saag Goshat

Sliced, Large Green Chillies and Ginger Strips topped a somewhat – grey – mass of Lamb on-the-bone. The lack of – red – brought – Namkeen – to mind. That – green – was not the dominant colour put this interpretation firmly in Hector’s preferred style. The Minimal and Thick Masala sat mostly beneath the Meat. The Oil, which had separated, formed a ring around the solids. Time for the first dip of the Chapatti.

Oh, sen-sational! There was intense Flavour, Seasoning then – cough! The food was delightfully – Hot! Here it was, everything that Hector has been denied all these months, fresh Curry straight from kitchen to the karahi, no reheating, no condensation having formed in the takeaway container ruining the food. I invited Marg to have a go, she also could tell this was something extra special.

The Lamb was on-the-bone, somehow both firm and tender, much chewing was required, each mouthful to be savoured. The Green Chillies, both raw and cooked in, enhanced the Flavour from the Masala. Cloves, Pepperiness, an Oily blast then another blast of Flavour from the Herbs. The taste of the Lamb itself came over strongly, a Dish of such complexity, and it stayed hot.

I took my time, I would eat every morsel, why rush? I was eating out. In my domestic karahi the food would have cooled rapidly, however, such was the thickness of the karahi here, the food stayed hot-warm for the duration.

Loads of Meat, yet the bone count was not as much as originally suspected. The bones had worked their magic in the brew. This Curry was like nothing else ever experienced at Ambala. Had I not seen the promotional photo I would never have opted for this. What other Dishes have reached this level, the Fish Karahi?

Keema KarahiThe portion was huge. Ginger Strips and a sprinkling of Coriander topped the Mince and Peas. The Spice Level had been pitched at – medium – to suit Marg, for once there was no remark of concern.

The sufficiency of moistness stood out, but no obvious Masala otherwise and no peripheral Oil. Having enjoyed the Samosa, we both knew how good this was.

Very rich and full of flavour, with an added touch of coriander and ginger strips on the top.  I avoided the chunks of green chilli as I felt there was enough spice without this extra.  The Chapatti was a perfect size and the heat made the meal very enjoyable.

The Starters meant that Marg would never finish what lay before her. Zaheer chose his moment to wheech Marg’s leftovers away for packing. This will be enjoyed on another day.

The Bill

£23.09 I was surprised at how little I had paid for my Saag Goshat, yet there it was on the Menu at this very price.

The Aftermath

I asked Zaheer if there would be a new Menu, I always seem to ask him this. In time there shall be. As we bade farewell Zaheer stated that he looked forward to following me on my travels once more. In a week we have gone from not being able to leave our county to being able to travel around the UK. Last summer’s trips south could well be the model for 2021.

Posted in Ambala Pakistani Cuisine (Deli Bar) | Comments Off on Glasgow – Ambala Pakistani Cuisine – Level 3, or Curry by Gaslight

Glasgow – Original Khyber – Plus a tour of favourite Southside venues, because now I can

Posted on April 16, 2021 by Hector

Friday, April 16

When our First Minister aka – Jimmy Krankie – announced earlier in the week that one could finally cross a county boundary without fear of challenge or penalty, there was an audible cheer in Hector’s House. Ironically, the constituency of the aforementioned is where the majority of Glasgow’s – Desi Cuisine – is served with Shawlands and Cathcart marking the southern limit.

Curryspondent Stewart informed me towards the end of last year that the chaps who founded – The Khyber – Glasgow’s first Afghani Restaurant on St. Andrew’s Drive, had started again as Original Khyber (69 Kilmarnock Rd., Glasgow G41 3YR) in Shawlands. The Khyber eventually became Khyber Pass featuring staff from the short lived Afghan Village at Strathbungo. Namak Mandi appeared in Laurieston, also serving Afghani Cuisine. In the meantime, Sufi/Shinwari on Langside Rd. didn’t last long. With presently three Afghan outlets on Glasgow’s Southside, there must be a demand.

The Menu at Original Khyber is similar to that at Namak Mandi with both Charsi and Namkeen Karahi featuring prominently. My online order today was half kilos of Lamb Charsi Karahi (£12.50) and Namkeen Karahi (£13.00). A single Roghni Naan (£1.99) completed the Order. I still had a Chapatti for Marg left over from Taj Dumbarton. The Namkeen Karahi was ordered especially for Marg.

The Bill

£25.24. A discount then a service charge, so it goes.

Knowing, hoping, that this would not be the advertised twenty minute job, I gave an hour’s notice. En route to the city my phone kept ringing, an unknown number. At the third attempt, I managed to pull over and take the call. I was advised that my Namkeen Karahi would take ninety minutes to prepare, 16.00 became the collection time. This was not a problem, Hector had a complex agenda.

My local (Garscadden) Asian grocer has a limited stock. KRK in the West End was therefore my first port of call. Who knows how long the new facade has been in situ. I told the chap serving, as I would tell everyone today, this was my first visit in some five months. The Coriander here is always fresh. TV Chef, Nadia, has extolled the benefits of adding Jackfruit to well, anything. Always on the lookout for an Interesting Vegetable, a couple of tins were added to my basket.

Across the river, something one used to take for granted, I parked off Allison Street. This is Hector’s playground. Curryspondent Archie had told me that – Desi Cafe – had been re-branded as – Darbar.

When I last spoke to Ahmed in August 2019, he gave me a preview of his new Menu. Ahmed also hinted at a possible change of name for his premises which had been separated from Desi-Curry Palace next door for some years.

On entering – Darbar – the room had been cleared, I did not recognise the chap serving. However, at the rear of the premises sat Ahmed. Despite masks, there was instant recognition. Ahmed confirmed that he will be ready to get things going again properly on April 26 when the next phase of liberation from Lockdown commences. The kilo of Lamb Karahi (£29.99) served here has yet to be experienced, the White Chicken Karahi (£17.99) has previously be enjoyed. Maybe I’ll sample the ready-fayre and negotiate a half kilo for a later date?

Sheerin Palace next, a couple stood in the doorway waiting for their order, a barrier blocked the entrance to the premises otherwise, as per present requirements. A mother and child stood outside. Takeaway is the bulk of business at Sheerin Palace so they cannot have been affected badly by the difficulties of the past year. On taking my place outside, I spotted some very seductive Keema Aloo, Marg’s favourite.

The serving chap saw me through the window and smiled, Hector was recognised. His partner exited the premises, I established that Kofta Anda continues to be available on Wednesdays and Saturdays. Soon, a portion of cold Keema Aloo was packed for Takeaway.

The Bill

£5.50    Cash only.

I shall be here for lunch on April 28, a Wednesday.

Back along Allison Street, Spice Haven had three chaps behind the counter, none of whom I recognised initially, then the tallest chap looked familiar. As we we both monetarily dropped our masks, he admitted to having worked round the corner at Kebabish Grill. There was no sign of Asif, Mein Host, time will tell if he is still present. On a certain social medium, Spice Haven have quite a presence, they are investing heavily in advertising. The last time I was here was November 16 last year, the day before restrictions on movement were announced once again.

As I walked into Calder Street, a familiar face was walking towards me. On dropping my mask, Mr. Anwar Sr. of Yadgar may have been surprised to see me. We chatted mostly about the interior renovations.

New bench seating will run along the long wall, hopefully the tables will accommodate this. Yadgar will reopen fully after Ramadan.

Naveed was in his spot, where else? I asked what Vegetable Dishes were available. Aloo Gobi and Aubergine Curry were today’s specials. Yadgar’s Aloo Gobi, Mmmm. Naveed said he was putting a couple of Chapli Kebabs in the bag also, along with some Kheer. He has acquired Shkoor’s determination to have Hector eat Dessert, we’ll see.

I note the bag shows the full name – Yadgar Kebab House – I was wondering if the title had been shortened as per the signage outside.  For the fifth time today I told the story of being trapped in West Dunbartonshire all these months. There had to be a photo, Naveed obliged, his colleague was taken aback, so a bit of editing required, just in case.

The Bill

£5.00  Didn’t Hector do well?

Remember Original Khyber, the main reason why I was out and about today? I parked in the Shawlands Arcade car park, as I did every week until March last year for lunch with Mother. Original Khyber is next door to a Curry House which Hector is unlikely ever to visit, Nepalese cooked Curry has never impressed.

*

It was 16.03, the finishing touches were being applied, there was time to engage the staff in conversation. I showed a photo of the chap who was Mein Host at The Khyber, he wasn’t recognised. My attention was drawn to Chef who is also the main man here. There had to be a photo. Chef seemed familiar. At The Khyber, the kitchen was not open, so from there is unlikely. Has he worked at Namak Mandi?

I have many questions, these may be answered eventually. Being in Shawlands, I drove home along the perimeter of Pollok Estate and so still cannot establish of DumPukht Lahori at Paisley Rd. Toll is still in operation. Then there’s the mysterious new venue at Eglinton Toll – Desi Dhabba. I have yet to find this place open.

On reaching home I weighed both containers, each was over 700g which goes some way to answering the question: is a half kilo a half kilo of Curry or Meat? As is my custom, the food was reheated for some twenty minutes. Both Dishes had Ginger Strips, the Charsi had but a modest sprinkling of a Herb so today’s foliage was more Coriander.

When Chef removed the Roghni Naan from the Tandoor, I marvelled at the size. Bread at Original Khyber is for sharing. The Naan was quartered for packing purposes, each piece was substantial. With Sesame Seeds and the central perforations, this was a classic example of the genre. Still soft after reheating, this was a good choice.

Lamb Charsi Karahi The abundant Lamb, served on-the-bone as advertised, sat in a red Shorva-esque Masala. In time Oil collected along the periphery of the karahi. The – red – I deduced was due to a Tomato Base. Watery, I have no other word to describe this Masala, a marked difference from a Lahori Karahi Gosht.

The Flavour of the Lamb itself was prominent, then the distinctive Tomato. The Spice Level and Seasoning were – Moderate. So Tender was the Lamb, this would be very easy to eat. The Flavour was familiar, as was the appearance, this was essentially the same Charsi as served at Namak Mandi. Same Chef?

Pleasant – as this – Curry – was, I knew there was even better food on the table.

Namkeen Karahi

Absolutely no – Red – here, this was true to the style. Salt and Black Pepper, Stock & Oil, simples. Quite a slick of Oil collected around the periphery of the karahi as the Meat lay for a few minutes. There was no Masala as such, and the liquid was too thin to even be classed as a – gravy. Here the Seasoning was stunning, the Namkeen was quite a step up from the Charsi. Salt, Pepper and Lamb, three Flavours, such a simple creation, allegedly, yet at the hands of a master, something to certainly be experienced.

Marg remarked on the quality and taste of the Lamb. The Spice Level was well within her established parameters. The – pepperiness – was appreciated as was the fact that one cannot source Curry anything like this north of the River Clyde.

Monday, April 19

Aloo Gobi from Yadgar, Keema Aloo from Sheerin Palace, the beginnings of a meal. For many this would be enough, however, Hector had a burning desire to try something new. Prior to the announcement of Friday’s lifting of travel restrictions, an order for two Curry Pastes from Aagrah (Shipley, Bradford) had been placed. Ordering two jars only proved not to be economical, but then, bringing the taste of Bradford to Scotland is always a temptation.

Whilst the Glasgow Curry was reheating, the jar of Aagrah – Handi – was opened. The paste looked wonderful, an oily blend of Spice. The given instructions were junk. Serves 4 – says the label. Step 1 – add 400g of your chosen meat/vegetables. How can this feed four? Furthermore the Meat would be magically cooked according to Step 2. Cooking Lamb from scratch would clearly be nonsensical. No added Onion? So one is going to end up with just Meat in a Sauce?

With 200g of leftover (defrosted) cooked Lamb, I used half of the jar. All looked well until the water was added, Ted Hastings would have a remark or two to make here. The surplus liquid had to be boiled off, this took the full reheating time for the other Dishes. What looked like – Curry – before the water was added ended up as Meat in Gravy. Meanwhile, Marg has fetched two Chapattis (£1.10) from Saffron (Yoker) on her way home for an early dinner.

We had a banquet, OK, mini buffet.

Aagrah – Lamb Handi

The Lamb was wonderful having been slow roasted by Hector some weeks back. The sauce actually tasted damn good! The Spice Level was decent, the Seasoning was high on Hector’s scale of approval. The Bradford Curry taste was not there, but this was distinctive in its own right.

Following the spurious instructions, the remaining contents of the jar should surely produce a worthy Fish Curry.

Sheerin Palace – Keema Aloo

I have seen many a – Dry – Keema, this was exceptional. Yet, in no way was this Curry dry on the palate. The Mince was scooped on to the Chapatti, quite a kick, and packed full of Flavour. One wouldn’t expect anything less from Sheerin Palace. Marg was forced to make her customary comment on the Spice Level. The pieces of Potato were unusually large, cooked to perfection, the Flavours had been absorbed here also. I unearthed something alien, a piece of Lamb Rib shrouded in Meat. I suspect this had been added to give the overall Flavour a boost, sneaky.

Yadgar – Aloo Gobi

Both halves of our plates were effectively covered in Potato, yet left and right were markedly different. The unique Yadgar Taste was present in their – Aloo – always a joyful experience. The Cauliflower offered a Diversity of Texture. That this was the first of the three karahi to empty says it all. Once again Marg identified this Curry as being a source of the assault by Spice she was sensing. Bring it on!

There’s more!

Marg had the Kheer, she loves a Dessert, finishing on a sweet note, Hector prefers savoury, more Curry.

Naveed CH – commenting on your generosity today feels inappropriate.

Safe journey, my friend. Our thoughts are with you.

 

 

Original Khyber Menu

Posted in Darbar Grill (Desi Cafe), Original Khyber, Sheerin Palace, Yadgar Kebab House, [Spice Haven] | Comments Off on Glasgow – Original Khyber – Plus a tour of favourite Southside venues, because now I can

Glasgow – Ambala – Southside Desi Curry

Posted on April 10, 2021 by Hector

Two weeks have passed since our last Southside Curry, this had to be rectified. Hockey coaching completed, Marg phoned Ambala (11 Forth St., Glasgow, Scotland, G41 2SP) to arrange – a Takeaway for Hector. Ambala was Marg’s choice, the Order was our standard kilo of Lamb Lahori Chaska (£24.99), one Chapatti (£1.20) and a Chilli-Coriander Naan (£3.99). Medium-Hot was agreed.

The Bill

£30.18 By my reckoning, the Naan has gone up by £1.00, the Chapatti was 10p less than on previous visits.

On arrival at Ambala, Marg assures me the Order was ready and she was recognised. Hector’s whereabouts and well-being were verified. Was Marg in conversation with Zaheer? We may never find out.

Having been double wrapped, the food was still warm, however, some like it hot. The contents of the plastic tubs were decanted to karahi and reheated in the oven. The Breads joined the Curry for the final five minutes.

*

Lamb Lahori Chaska

No – foliage – was prepared today, as anticipated, the Ambala Karahi was suitably garnished with copious Ginger Strips and Coriander. The sliced Green Chillies also stood out in the Desi Masala.

I appear to have been avoiding Naan of late, here was one to savour. The outer area had risen well creating the lightness and fluffiness one hopes for. The central area was thinner, this would turn to crisp in the latter stages of eating as did the Chapatti. However, by that time, the need for Bread had waned.

The covering of Chilli and Coriander was well judged, both elements adding to the overall enjoyment, – for extra bite ask for more chillies – is advice I look forward to reading once more on an actual sit-in menu.

The Curry was seriously hot, care had to be taken in the first moments else the oil would have done damage. With slices of the large, milder  Chillies seemingly everywhere, there was a definite, but not overwhelming – kick. Marg managed to refrain from her usual comment, in time she conceded that she could cope. In time? It only took thirty plus years.

The Masala Mash had the appearance of being Tomato-rich, a wonderful Texture. Once the fierce heat had subsided it was a matter of tearing in. The Meat was therefore ignored for a significant time whilst the amazing combination of fluffy Naan and Masala Mash was enjoyed to the full. The flavours of a – Desi Curry – were there, more Seasoning would have brought them out further.

There were no Sucky Bones, instead, what I took to be ribs. Whilst the Meat was delightfully Tender, it did not pack the full Flavour of Lamb that had fully absorbed the Spices. I will make it clear that any criticism levied here is nit-picking, this was still in a different league from the Mainstream.

Marg coped with, nay enjoyed, her Curry:

A lovely flavoursome Curry with tender lamb and a hot and spicy sauce. Too many pieces of chilli for my liking, but it did not spoil the overall meal.

My next Ambala Curry should be at source, sixteen more days until the beginning of the end, hopefully. From April 26th, there should be a lot of Curry consumed, it will not all be a Karahi Gosht frenzy. Hopefully I shall manage to secure a range of different styles even if this means Vegetables featuring prominently. Lamb Chops, drool, I have deliberately avoided these as a Takeaway throughout Lockdown, the sizzling – straight from the kitchen – experience is half of the pleasure. Kofta Anda in a Shorva, and a Naan straight out the Tandoor. Two more weeks, almost within our grasp, yet in two days those in a southern land can enjoy these pleasures, albeit outdoors.

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Hector Cooks – Lamb Handi

Posted on April 6, 2021 by Hector

Once again Hector tries a media based Curry recipe, this time a Mutton Handi posted on – Nadia’s Foody Friends. As with last week’s disappointing Lamb Masala, the attraction was the honest, partial cooking of the Lamb before adding the Spices. That the Onions and Tomatoes went straight in with the Meat was also quite a departure from making a Masala separately, or otherwise. Furthermore, the method recommended the use of cooking in a ceramic pot.

Hector acquired a Römertopf decades ago, problem was, everything came out tasting the same. The clay pot was duly dumped. Sometime later, an impulsive TK-Maxx purchase saw a glazed Le Creuset ceramic stew pot end up in Hector’s House. This has sat unused for yonks. Would it survive cooking on a gas hob? A quick test suggested it would, no loss if disaster struck. You know what’s coming.

As with the Lamb Masala, the video and the online recipe did not match. Curry without Cardamom, Cumin Seeds, Cinnamon and Methi, again? We shall see. Here is a précis of the recipe:

Add lamb, onions, tomato to pot, cover with water, cook.

Add salt, turmeric, cook.

Add ginger garlic, cook.

Add red chilli, coriander powder, cumin, cook.

Add oil, cook.

Add green chillies, cook, cook, cook.

Add yoghurt, cook,

Add garam masala, cook.

Add coriander and ginger strips, cook.

Serve.

I was using the full recipe for the Masala but with 500g of Lamb, only half of the meat. All this Water at the start, and only two tablespoons of Oil once the Onions and Tomatoes had turned to a Mash.

That powdered Cumin and Coriander were called for was a cue to use the Jeera Masala made last week. Fry – was the online recipe instruction. Two tablespoons of Oil? I added three then did my damnedest to boil off the excess moisture.

There was a loud crack! Le Creuset no more! Hector rescued the dinner, Marg cleaned up the mess. So it goes.

As the Yoghurt went in I had quite an impressive looking Masala. I didn’t sample the Masala until the final ingredients had been cooked. There was a definite – kick – this would test Marg. Otherwise, it was OK, a Flavour boost was required. The slight Creaminess put my recipe for Lamb Desi Korma in mind once more. Well, this is in effect what Amar (Taj Dumbarton) had cooked for me last week.

Citrus would add something extra, and more Seasoning. I quartered a Lime, squeezed in the juice and added the rind. I added some Mushrooms to the cooling Curry and left it overnight.

This morning I defrosted the remaining Spicy Rice cooked some weeks back. Even if the Lamb Handi remained bland, the Rice would add the missing ingredients – herein lay Clove, Cinnamon and Cardamom.

Fry. I have watched Aqeel at DumPukht Lahori (is it still in business?) take his Curry from the fridge and fry it it up, adding Garam Masala to create a Karahi.

 I heated Oil and Ghee in the wok then carefully added the Lamb Handi to create a sizzling brew.

Some pre-boiled Potatoes and pre-soaked Methi were stirred in.

Basaar! This was surely an opperchancity to use some more of this recently purchased Curry Powder. I must admit, the results looked amazing, however, it’s all in the taste. Hopefully, this creation would at least be something different from the usual Hector-cooked Curry.

Lamb Handi – Karahi

The thick Masala had a distinctive Creaminess which was not overdone. Despite the added Oil, there was no slick forming in the karahi after serving. Why would you cook a Curry without adequate Oil anyway? The Mushrooms clearly had been overcooked to the point where they were indistinguishable from their surroundings. The Potatoes were al dente, it’s just as well I went for the full bhuna.

The Spice hit the back of the throat, it wasn’t OTT, but enough to make Marg beware.

The planned Citrus blast came over, cooking an Achari remains long overdue. There was a sufficiency about the Herb content, maybe more Methi, but then I was trying not to recreate the usual Hector Curry. The Lamb was decidedly a success, Tender, on the edge of pulping, so little chewing was required.

This was significantly better than last week’s Lamb Masala, however, the ace up Hector’s sleeve won the the day. The Spicy Rice, whose Chickpeas added a further diversity of Texture, also supplied the – missing – Flavours.

This was a meal.

Now for the – truth:

A lovely dish with tender lamb and plenty spice. It was a bit zesty. I thoroughly enjoyed the Spicy Rice which helped to calm the overall meal.

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Dumbarton – Taj Dumbarton – Mughlai Korma

Posted on April 2, 2021 by Hector

After the disappointment of Hector’s Home-cooked Lamb Masala a mere two days ago, there was the need for a quick fix. Amar at Taj Dumbarton (12 West Bridgend, Dumbarton G82 4AB) came back with a well timed response to my request for a Curry of quality. Back in January, Amar cooked a bespoke Lamb Masala which was in a different league from any Takeaway Curry ever purchased in this county. With the feeling that one cannot go back to the well too often, I contacted Amar last weekend inviting him to cook for me again. A 17.00 pick-up today was agreed.

The drive down to Dumbarton this spring evening was in marked contrast to the previous journey in the middle of winter. Still, Hector is only able to drive towards the north-west and reach double figures in the mileage. All other compass directions frustratingly hit the county boundary in a matter of minutes, seconds even. Taj Dumbarton / The Dining Room @ No.10 has consequently become an oasis for Curry in West Dunbartonshire.

The doors to both premises were locked, then I realised that the chap chatting in the adjacent gap was at the new serving hatch. The Order was handed over.

The Bill

£15.90   One Curry, two Chapattis.

Amar informed me that today I was having Lamb Mughlai Korma and that it would not be Spicy. As with January’s Lamb Masala, this I do not see in the most recently published Menu. Amar was maybe trying this out on Hector. I was confident that this would not be a mild Coconut-rich Korma but closer in style to a Desi Korma which is an entirely different type of Curry and most importantly, one fitting for a Hector.

For the purposes of reheating in a conventional oven, foil trays are welcomed, so much better than their plastic counterparts. The full twenty minutes was given with one Chapatti going in five minutes before serving. One Chapatti proved to be enough, a decent girth, a good size. One day mine will turn out like these.

Lamb Mughlai Korma

The Masala spoke Tomatoes in a beautiful Oily, Masala Mash, the antithesis of the recipe I tried two days ago. The sprinkling of Herb was supplemented by my own addition of – foliage. About half of the Lamb was on-the-bone, the solitary – sucky bone – stood out. The Meat count reached double figures, just.

The – kick – from the Masala took me by surprise given Amar’s earlier claim. The extra sliced Green Chillies gave a further boost to the Spice Level. Here was the depth of flavour that can only be achieved at the hands of a master, – Desi Cuisine – indeed. Not for the first time Hector writes that the level of Seasoning could have been more, however, this was still a Curry to enjoy.  That it was prepared especially for me, added even more to the pleasure. Thanks, Amar.

The Texture of the Lamb was outrageously Tender, the Meat falling off the bone. As has become my custom when having Curry without Rice, the Chapatti was used to scoop the tasty Masala, and fingers to eat the Meat. Hector was in his element, another special day.

Amar contacted me this evening to enquire as to my enjoyment of his creation, positive feedback was dutifully relayed. Hopefully The Dining Room @ No 10 will reopen soon, though Amar is giving nothing away. From our conversations I believe that he may well have a few more new ideas to unveil to the public when restaurant quality Curry can once again be rolled out.

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Hector Cooks – Lamb Masala – a la BBC’s – Recipes That Made Me.

Posted on March 31, 2021 by Hector

Last weekend’s rerun of Recipes That Made Me featured Mein Host, Shazia, visiting a home in Bradford where the lady of the house, Shadia, demonstrated how she made Lamb Masala to a recipe that has been passed down through the generations. The – secret ingredient – was the inclusion of – Basaar – which I will describe as a Kashmiri Garam Masala.

Hector is always looking for – a new flavour – however, there was a possibility that here could lie the answer to what makes a Bradford Curry so special. Basaar was ordered online. KRK in Glasgow’s Woodland’s Road may well stock it, but in keeping with the current travel restrictions, Hector was not venturing that far. Red Chilli, Coriander, Turmeric, Cumin, Ginger, Garlic, Fenugreek, Nutmeg, Cardamom, Clove, Mace, Black Pepper, Cinnamon and Mustard Oil are the listed ingredients of the purchased Basaar, a veritable – Curry Powder. The Fenugreek is the only source of Methi going into the BBC’s recipe. How can you make a Curry in Bradford without copious Methi?

Jeera Masala is also part of the recipe published on the BBC programme’s website, this I could make myself. 50g each of Coriander Seeds and Cumin Seeds were dry roasted in the wok.

After some cooling on a plate, these were ground together creating 90g of Jeera Masala. Where did the other 10g go?

Another feature of Shadia’s demonstration was the cooking of the Lamb for some forty minutes separate from the Masala. I find the plethora of online video clips and also recipe books seem to magically cook Lamb in nothing like a realistic time. Lamb needs some ninety minutes, or twelve in a pressure cooker. As I have been told by my Curry Gurus, Lamb should not be cooked from scratch in the Masala, the later will inevitably burn. I have also found everything sticking to the pot to be an issue. Those who have been following this website over the years will have seen my own cooking of – Lamb Curry – evolve, the slow cooker has given impressive results so far this year.

The brew made from Garlic, Cardamom, Curry Leaves and Cinnamon Bark is very close to the standard Whole Spice – Garam Masala – I have been using for years.

That the non-Meat elements would have to be separated from the half cooked Lamb felt like an alien instruction. The Basaar had better be good.

Shadia’s demonstration clearly used more Oil than is in the published recipe. I followed the recipe, adding Water at every stage as per instructions. This was going to create a Masala which is an anathema to Hector, but hey ho, let’s stick with it, something different this way comes.

The quantity of Tomatoes puzzled. Again Shadia had worked the relatively small amount of Tomato into her Onion-Garlic-Ginger Mash, cooking until the Oil separated. This was never going to happen in my pot given the horrendous amount of added Water.

Two Chillies only are stated in the recipe, plus a whole Capsicum. The latter was never going into any Curry created by Hector. Instead, two large Green Chillies would replace these.

The chap in my local Asian Grocer took the time to remind me that large Green Chillies are not powerful. As I held up both bags:

One is for me, the other for my wife.

He didn’t ask the next obvious question, decorum at its finest.

Despite the supermarkets almost giving Legs of Lamb away presently, I was not going to commit the full kilo to the is recipe, 500g would do, I would therefore require an Interesting Vegetable. In the same episode, Shazia visited another Bradford home where an Okra Curry was featured. The washing and drying of the Okra was the lesson to take on board. I have often wondered how Chefs can present firm Okra and not the slimy vegetable that appears in Hector’s House. As a consequence, Marg is not a fan of Okra, perhaps this would get her on board.

The Okra was added near the end of the cooking along with the Coriander. There was still way too much Water even having attempted to reduce the Masala before adding the greens. The last ten minutes of cooking was therefore quite aggressive. On decanting two portions to karahi, the Masala remaining at the base of the pot had something approaching an air of respectability.

Lamb Masala

No way was Hector going to serve – Soup. Still, the reduced Masala remained thin, watery, and did not have the Oily sheen that a worthy Shorva would possess. Already I was apologising to Marg:

I wouldn’t call this – Curry. It’s closer to a Spicy Lamb Stew.

The lack of Oil and Tomatoes had cemented my reservations.

There was a kick! As always Marg was quick to register this. Two small Green Chillies only, the Basaar must have been the source. This impressed.

Pleasant, but still not a Curry. I then remembered that I had not added the final – pinch of Jeera Masala. I sprinkled some over that which remained in the karahi. There was an immediate and marked improvement. This was as good as adding Salt, as I recall from some twenty three years ago when I last added Salt to a plated meal. I suspect that the Jeera Masala may become an extra condiment on the table.

The Meat as expected had been very well cooked and the taste of – Lamb – itself came over strongly. Despite having been cooked in the Masala for some forty minutes, there was no sense of – Curry – coming from the Meat. At this point I have to clarify my perception. It is not – Curry – which is predominant in these pages but – Karahi. My understanding of the primary difference between the two is the further frying of the Meat and Masala in Oil to create the – Karahi – sensation. Today’s three measured tablespoons is the least Oil I have ever used to start a Curry.

The Okra was easily the best I have ever served. Marg ate some, recognised the improvement, but most of hers crossed the table. This was probably the most Okra I have ever eaten at one sitting. I shall therefore be holding back on trying Shazia’s recipe for Okra Curry.

There was Spice, there was Seasoning, however, a depth of Flavour was lacking. If I attempted this again I would quadruple the Oil and Tomatoes, and where was the Methi? Why did Shazia go to homes where the classic Bradford Curry was not on show. Rick Stein once visited Bradford’s Karachi (Social Club). His Lamb and Spinach Karahi recipe based on that experience has been in the public domain for approaching twenty years. Maybe the producers wanted something different, which is also why I attempted this Curry today.

I will stand by my recipe for Lamb Bhuna which dates back to my Curry Course at Anniesland College.

My fellow diner had the last word:

Lovely tender Lamb in a thin sauce, with plenty pieces of Okra to add to the flavour. A different Curry from Hector. I can’t say it was your best.

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Glasgow – Karahi Palace – It’s Hard to Beat This Place

Posted on March 27, 2021 by Hector

Visits to Karahi Palace (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ) used to be frequent and regular, hopefully in four more weeks life will begin to return to an approximation of normal. The Restaurants and Curry Cafes should be open for the second half of Ramadan, I feel a late night Buffet or two coming on at The Village. The sun currently sets later and later, putting the clocks forward tonight doesn’t help here.

Marg phoned in the Order for Karahi Gosht (£8.90), twice, and Chapattis (£0.70) as she completed her Southside Hockey commitment. Marg wasn’t sure who served her, but made sure he became aware that this was for – Hector.

The Bill

£19.20

One of the main features of Curry served at Karahi Palace is that it is always served piping hot. Decanted to karahi, a full twenty minute reheat was applied in the oven. The Chapattis went in, still in the foil, for the last five. With a sufficiency of Ginger Strips already in place, the – foliage – today was restricted to Coriander.

Karahi Lamb

Once again I am faced with describing just how wonderful this Curry is. The Meat was cooked to perfection, chewing was still required, but oh so Tender. Somehow nearly all the Lamb on-the-bone was in my portion. This suited us both, but left Marg with more Curry than she would manage. Marg set aside that which she knew would not be managed for later. I ate on, savouring every mouthful of this joyous creation. The Spice was there, the Seasoning and the Methi. The Masala was scooped on to pieces of Chapatti. The Chapattis were a cut above those had of late, had I been dining in, a second would have been ordered. Hector becoming excited about a Chapatti? We live in strange times.

Everything just seemed to come together, the distinctive blend of Spices which makes the Karahi at Karahi Palace so special, once again was to the fore. Whether cooked by Rashid, Ayaz or even Qaiser, this was once again, a Karahi to behold. Consistency, the key to keeping customers satisfied. The Quantity was also well judged, a portion was the right amount, however, I feel the half kilo being called for when I am next permitted to set foot on the premises. Southside Karahi, this was right up there with the very best.

Marg’s verdict on the Karahi Lamb:

A very satisfying Curry, ticking all the boxes.

Worth the travel and worth every penny. I liked it I really did. I’ll be back.

It is Curry of this quality which makes Marg aware of just how special the fayre from the Curry Cafes can be, that which makes the – Mainstream – so ordinary.

This morning on the rerun of Recipes That Made Me, Nisha, Mein Host, went to Bradford, the Curry Capital, a city to be visited again as soon as… Three important lessons were learned from this episode. Firstly Okra, it has to be washed and individually dried before chopping else it goes slimy. We all know it goes slimy, we may not know why, but at least this should now be avoided. It also appears that the Kashmiri version of Garam Masala is – Basaar. Every family has their own blend, however, a commercially mixed jar has been ordered already and is on its way. The featured recipes for the Bradford Lamb Masala and Okra Curry are on the BBC website. In cooking the Lamb Masala, the Lamb was boiled in Spices for forty minutes before adding to the Masala. The majority of recipes fudge this. Watch this space, or better still, go to catchup TV.

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Glasgow – Yadgar – A Modest Takeaway + Hector Cooks – Spicy Rice

Posted on March 22, 2021 by Hector

 

 

 

 

 

 

On Saturday afternoon, Yadgar (148 Calder St, Govanhill, Glasgow, G42 7QP) posted a photo online of their – Daily Specials. This may be as close to a dedicated – Yadgar Hotline – as one may hope for. Alloo Gajar – the famous Yadgar Vegetable creation is on a par with their outrageously wonderful Vegetable Curry. This was not to be missed. Marg was hockey coaching on the Southside, the alert was sent.

The Bill

£10.00    Two portions.

Alloo Gajar + Lamb Dhansak

Two days later, the Potatoes, Carrots and Peas should have been well impregnated by the great secret that is the Yadgar Masala. Alloo Gajar, Hector shall continue by referring to this as – Aloo Gajar Mutter – though purists may insist I should be using – Matar – for the Peas. We haven’t had input from Ahmed in Islamabad for some time, this may draw him out.

I must thank Curryspondent Dave for his communiques in recent times. In particular, he contacted me to compliment the consistency of my Basmati. The answer is simple, one cannot go wrong with a microwave Rice Cooker. Rice, the only thing associated with Curry that Hector will put near a microwave. Inspired by this, I decided to take my Rice cooking to the limits. The Recipe for – Spicy Rice – which again dates back to my Curry Course at Anniesland College, has been posted for over a decade. I cannot find any record of me actually having prepared it during this time. It has certainly been a while since I cooked this elaborate interpretation.

Chickpeas feature, not the most – interesting – of Vegetables as far as I am concerned, I don’t mind them when they do not dominate.

500g of Rice? This is enough to feed a tribe, but then, there’s no point making this just for today given the extra effort.

All was going well, following my own recipe, except the Tomatoes went in a bit late. No Turmeric, no Chilli Powder, every other standard – Curry – ingredient seems to go into this.

Don’t ask me why the Rice had to be covered with a damp cloth, the subsequent rising vapour impressed. In the latter stages of the preparation of the Spicy Rice, it was time to reheat the Aloo Gajar Mutter and the remaining Dish from last week’s Yadgar extravaganza. As reported previously, when I saw the Daal I took it to be as such. On spotting a – sucky bone – I realised that I had been given a Lamb Dhansak. This followed on from chats by text with Shkoor, Mein Host at Yadgar, in recent times after my own well received attempt at this popular Curry.

The three karahi were placed in the oven for twenty minutes, sufficient to reheat properly, and no burning was evident.

Foliage – today was restricted to Green Chillies and Coriander.

 

Spicy Rice

As a stand alone Dish this may not work. Given how little Masala there was in the accompaniments, I was pleased to observe that a good level of moistness had been retained. The Cloves came through, not excessively as to dominate, but as powerfully as they would in a Manchester Curry Cafe. The Chickpeas, far from hard, did add a firmer Texture which was in marked contrast to the other Vegetables on the plate. Somehow, we both avoided mouthfuls of Peppercorn and Bay Leaf. On finding some patches of – brown – mixed into her Rice, Marg had to ask.

That was some of the – skin – the slight burning from the bottom of the pot.

Marg tore in. Anytime I make Paella, this is what Marg seeks, her favourite part of the Rice, apparently.

Lamb Dhansak

Or Daal Gosht to use another moniker, appeared in these pages at the end of last year when Hector prepared the inaugural Curry using the recently acquired – slow cooker.

One of the best home-made Curries produced in Clydebank – was Marg’s generous verdict.

There was no denying that today’s Lamb Dhansak was in a different league. Versions of this Dish already appear in the dedicated Yadgar page twice as Chana Lamb and Daal Gosht, so an experience already had.

Six large pieces of Lamb all on-the-bone, and mostly – Sucky Bones – at that, sat in the Chana Dal which was commendably soft, and cooked way better than in my slow cooker. Additionally, the oily Shorva-esque Masala was a marked difference from that which I had managed to present. This Curry therefore had the lot, and the combination of Flavours from the Lamb, Masala and Daal set a standard that I doubt many venues could equal. Where was Lord Clive of Crawley to give his expert evaluation?

Six pieces of Meat, to share, when did Hector the carnivore last sit down to such a portion? Yet, somehow, this did not feel paltry such was the richness of Flavours and Diversity of Textures present today. My own Spicy Rice complemented the Yadgar Curry, plain Basmati would have been so much less.

Aloo Gajar Mutter

It became apparent quickly that one portion would have been enough given the quantity which was paraded before us. Still, tomorrow’s lunch awaits.

The Potatoes retained a sufficient firmness, the Carrots were soft, the Peas, well what can you do with Peas apart from mashing them? If I lived within the vicinity of Yadgar I would be there everyday this was available, it is simply wondrous and all down to the Masala. This is – Yadgar.

Line up one hundred Dishes and I’ll pick this out, blindfolded if necessary. 

Replete on Vegetables, it can be done. I don’t do ratings, Curry-Heute is all about (attempted) description and sharing the experience, however, I enjoyed today’s – Curry – way more than the definitive Goshat Karahi consumed last time.

As ever, Marg made her declaration of – Spice. Initially I took it to be from the Dhansak, but the next piece of Potato I ate gave a right blast. The added extra Chillies meant I could not source the – kick. As Marg devoured much of the Daal and Masala she was not complaining:

I felt it was like a buffet meal with three good options.

She did express her perceived lack of Vegetables in the Spicy Rice.

What Vegetables were there? – she asked.

Perhaps Onions and Chickpeas are not enough for the dear lady? When I make Paella or Stir-Fry Rice she is used to quite an array of whatever is required cooking. Marg continued:

I needed more moisture, and this came from the Lamb Dhansak. I thoroughly enjoyed the sauce from the Dhansak. This was a good contrast with the Vegetable Curry which was Spicy.

Maybe it was the Potato then? Reminiscent of – The Steamie – so much Flavour from a Potato, and don’t forget the Carrots. I remain convinced that there’s something going on with Carrots at Yadgar.

Posted in Hector's Cooking, Yadgar Kebab House | 1 Comment