On Monday of this week, Hector enjoyed the classic Yadgar (Glasgow) Goshat Karahi, sublime. On Wednesday, Lord Clive and Lady Maggie of Crawley accompanied Hector to Whitechapel where, what was definitely a first visit to Dilpasand, proved to be beyond expectation. How could one follow their outstanding Charsi Lamb Karahi? Simples, don’t even try.
After our evening in Lewes, it was a case of Curry there, Brighton, or back in Crawley. Rather than worrying about last trains we decided on the latter. Strangely, Clive mooted Taj Mahal, for years he has shown a reluctance to go there. My only visit to Taj Mahal was solo. In keeping with my belief that nothing would compete with the Curry enjoyed earlier in the week, I proposed the Buffet at Tamashah (91 High St, Crawley RH10 1BA England). Realising that this would be – fast food – the lady who had work in the morning, agreed. Tamashah it would be.
It was 22.00 when we entered Tamashah, it was surprisingly empty for a Friday night. We were informed that the Buffet (£17.95) would close in thirty minutes. We could do damage in thirty minutes. I ordered a 750ml bottle of Sparkling Water (£3.95) as Maggie led Clive up to the Buffet. There was more than enough food to keep us amused, how long it had been there, was a crucial unknown. This was the first Buffet I have seen since Lockdown, that the management had the confidence to operate in such a manner was good enough for me. Is this a good time to mention that two of Hector’s favourite Glasgow Curry Houses have recently fallen foul of the Hygiene Inspectors?
In the end, Maggie did not eat anywhere approaching excess, Clive had but a couple of platefuls, it was the Hector who was determined to survey and review all, therefore it is only my own Dishes that are reviewed. Here we go:
Plate #1 – Starters
Onion Bhaji, Chicken Tikka, Chicken Chat, Prawn (Dansak?)
Maggie drew my attention to the remaining pieces of Onion Bhaji, that delicacy which according to my Chef-Tutor in Jaipur, does not exist. It will always be a poor man’s Pakora, or is that because I’m Scottish? Maggie dismissed the Mussels having have bad experiences the last twice she’s had them, elsewhere. As I am flying tomorrow, I thought better of it also.
Technically, the Prawns were a Main Course, however, I cannot take Prawn Curry seriously. Chicken Chat remains a weakness, in the days of early exposure to Buffet, Hector would overdose on this and not leave much room for Mains. We’ve all done it.
I started with the Prawns, quelle surprise! The – sweetness – which I have always experienced in a Prawn Curry was absent. So was this the Dansak which was available on my last visit? There was also a decent – kick – way better than anticipated.
The Onion Bhaji was very much – end of the evening – fayre. Dry, crispy batter, a waste of mouth muscles. The Chicken Tikka was more than just Meat alone, spot the stray piece of the offending Green Mush which was scooped up also. This was little more than – OK – and formed a prelude to that which would follow. The – red – was so artificial, as was the Flavour. The Chicken Chat, Chicken Wings on-the-bone, were suitably moist and the required Spicy – BBQ-blast was present. This was a decent conclusion to the Starters, on another night, with less time pressure, there would have been more Chicken Wings.
Plate #2 – The Mains
I didn’t get as far as the Bread, the Rice choices were sufficient. Also, each Curry would require Rice, no Bhuna/Karahi here, in reality, none expected.
The Mushroom Rice went on the plate first, followed by a suitably Dry – Saag Aloo. This was my – dry – side to the plate, now for the – Soupy Curry. The Chicken Korma was most certainly not for me, well not as cooked in a restaurant. My Recipe is so much better! And one can make it Spicy! I feared that if I didn’t have any of the Vegetable Curry it would become a total waste. Carefully, I avoided the Capsicum. The Daal kettle was full, as though it had never been touched. Not tonight.
And now for the moment we’ve all been waiting for. This time last year, during Lockdown, I would have bitten my hand off, or anyone else’s, to go out for Buffet. I even posted hints that what is to follow would be inevitable. Yes, Dear Reader, tonight, Hector’s Meat Curry choice was – Chicken Tikka Masala. It is written.
Logically, this was the same Chicken Tikka as I have describe above. It was not overcooked, indeed, Chicken with a decent Texture. However, the Masala was the antithesis of all that is sought in Curry-Heute: a Sweet, Coconut Flavoured, Soup. Serves me right. People eat this, people like this? They don’t read this Curry Blog.
Some thirty years ago, Marks & Spencer used to sell a CTM as a portion for two, without Rice. To finish the entire pack was always a challenge, the Masala had genuine Flavour, those were the days. Then, some marketing genius changed it to a portion for one, with Rice. No doubt, by adding Rice, the mark up was greater. However, they had just destroyed the only reason I ever had to eat, and actually enjoy, a Chicken Curry.
The Vegetables were approaching pulp, not a surprise. A Vegetable Curry in a Buffet is only going to work when one has seen it been added to the trough. Broccoli, Carrots, Peas (Green?) Beans and mini Corn on-the-cob featured. Again, the Masala was – Shorva. There was nothing happening here in terms of Spice or Seasoning. The one thing it had its favour: it wasn’t the Chicken Tikka Masala!
The Mushroom Rice was decent and mopped up the necessaries. The best Vegetables mentioned, so far. However, my relatively large portion of Saag Aloo would prove to be an inspired selection. The Potatoes had retained their soft and fluffy Texture, the advantage of not having sat in a Masala. The proportion of Spinach to Potato was exactly as I would wish it, enough. From here came a beautiful, Earthy Blast of Flavour, complemented by whatever the Potato had absorbed itself. This was as good an example of the genre as one could hope for, easily the standout on Plate #2.
Plate #3 – The Indulgence
My fellow diners had stopped eating. At 22.42, the staff came out to take platefuls of the leftovers for themselves. These were set aside at the counter – Buffet Froid!
I’ve always wanted to get this Blier/Depardieu reference into Curry-Heute!
Hector had one last remaining Curry to tackle. Note the lack of Lamb, so far. Jalfrezi, a Curry to be avoided despite the abundance of Vegetables. This is the Curry for those who are not appalled by the presence of Capsicum in a Curry. I chose my small portion carefully. To accompany, more Rice, this time the Lamb Biryani, or Lamb Pilau as I believe this should really be called. A Vegetable Biryani has an array of Vegetables. To add but Lamb to Rice and call it anything other than – Pilau – is surely misleading? Anyway, the Lamb was Tender, but there was no sense of Spice forthcoming.
Jalfrezi used to be just – Big Onions. At some time in the recent past, Peppers became the Ballast ingredient. Again, when/why did Rogan Josh change from being a Tomato-rich Curry to a Creamy one? I managed to secure a helping of Lamb, Onions, and the best looking of the Masalas seen this evening.
Still more – Soupy – than I would seek, there was at least some substance here, though the Onions were approaching – pulp. The decidedly chewy Lamb gave off its own Flavour. A piece of whole Green Chilli gave a clue as to the Spice Level. There was a definite blast of Ginger and Chilli, no other Dish sampled came close.
A Mainstream Curry in a Buffet, with both Spice and Flavour? I suppose – one – is possible. Ramadan starts at the beginning of April. Will – The Village (Glasgow) – have their Desi Buffet this year?
It was Maggie who summed up our visit to Tamashah:
We needed food, we had food.
The Bill
£57.80 This is actually more than we paid for our Whitechapel Feast at Dilpasand.
The Aftermath
We made our exit, not quite the last out. The party, however, at the adjacent table had come to an end.
It was then a matter of accompaniments. Clive could not pass on the Desi Keema Naan (£5.99) with the choice of Chicken or Lamb Mince, no prizes for guessing which. Six quid for a Naan? Are we in Aberdoom? Maggie chose a Garlic Naan (£2.49), Hector the Chili Naan (£2.49). Maggie also required Basmati Plain Rice (£3.99). Definitely London prices, at least our portion size was guaranteed. Finally, I took the opperchancity to have a Mango Rubicon (£1.99), a large bottle of Still Water (£2.99) was already on the table. 
A Salad and two Dips were brought to the table, at last an non-billable item. We settled down for the wait. I had already asked the waiter how long Dilpasand had been in operation. Two years – was the reply. Of course, this had been frustrated by Lockdown, and Hector’s visits to that London have been correspondingly fewer. 
A Plate of Poppadoms and a Tamarind Dip were then presented – on the house. Never one to become excited by Poppadoms, the sprinklings of Chilli/Paprika did attract my interest. I wasn’t going to miss out on the Tamarind. The Poppadoms were warm, an unusual bonus. 
And so the food was brought to the table, the Desi Keema Naan was the initial focus of attention. There must have been a pound of Mince inside. Was the Mince granular or a layer of pink Donner-like Meat? This is the criterion by which Curry-Heute assesses a Keema Naan. How’s about a of layer Brown Mince? A new variation. A blob of Yoghurt occupied the space on the edge of the plate, this was more than a Raita, we each had a shot, an interesting – tang. 
The Rice, possibly topped with Tarka, was enough to share. Clive and Maggie took what they required, there was plenty left. Hector does not have Rice with Karahi Gosht unless it’s at
Charsi Lamb Karahi
There are so few venues across the UK which can serve this Afghani inspired creation. The precooked Lamb, served on-the-bone as it surely must, sat in the classic Tomato-based Masala. With the Oil already separating, this should never be a negative. The Toppings were there, a sprinkling of Coriander, abundant sticks of Ginger, and the sliced Bullet Chillies. As I took my share, Maggie insisted that the Chillies went in my direction. No problem.
My first plateful was a more than decent portion. I suspect that two sharing would have been defeated. Sucky Bones went to Maggie, my bone count was minimal. We had a lot of Meat here, a large – kilo. Maggie would later describe the Meat on-the-bone as being – not. 
Peppery!
Whilst he ate, Clive had uttered – Excellent – more than once. Later:
Maggie went off to use the facilities downstairs, a labyrinth. She suggested I should guide Clive. As it happened, the disabled toilet was just behind the door leading downstairs. Downstairs? Here lay a function suite, another thirty seats or so. This is quite a venue. 
The Calling Card was presented and the Curry-Heute website shown on the still reliable Oppo, I related my travels and preference for Punjabi Cuisine. Mr. Khan, Mein Host, insisted we have Dessert. There’s always room for Dessert. We were served the creamiest of Rice Puddings, definitely not from a tin. The Desi Rice Pudding (Kheer) (£5.99) was – thick – tasty, appreciated. Who was glad that Rice had not been taken earlier?
As we departed, the obligatory photo, we applauded the Chefs who were well chuffed. Today, we have discovered an outstanding venue in a part of London which has already been well covered in Curry-Heute. I look forward to having the Charsi Lamb Karahi again, however, there’s the rest of the menu, and if nobody is willing to share, it’ll be Lahori Fish Curry (£12.99) next time. 
The kilo of Goshat Karahi, on-the-bone of course, as served at 
Other Curry Bloggers have come and gone, dining with Hector has its privileges.
Spectacular, indulgent, all appreciated. I asked Naveed for a fifteen minute break before the arrival of the Main Event. In this period, we were joined by Mr. Anwar Sr. The fifth day of the Russian invasion of Ukraine led him to recall a poem he read at school about food chains, or The Law of The Jungle as was quoted on TV by Joseph Borrell – EE Representative for Foreign Affairs and Security Policy. Ironically, the second news item throughout today has been on Climate Change, or global warming, as those who do not understand insist on referencing. Putin? The beginning of the end, of something.
Here it is, once more, nowhere else serves a Karahi with this Flavour. For more than a decade I have tried to fathom what makes it unique. There’s certainly more Yoghurt than other pretenders employ. No wholes Spices, so no giveaways there. The Tomato Seeds confirm a Tomato-based Masala. The richness and depth of Flavour defies comprehension. What is in the 
I suggested to Michael that he take – a portion – then we would see what we were faced with. Having done so, we were still looking another generous portion. Thank goodness for dem bones, the quantity would otherwise be unmanageable – by two. Oh, the Sucky Bones. Two large Chapattis were the accompaniment.
Suitably masked, one of the young chaps behind the counter came out to ask if there was anything else we would like. Another opperchancity for Hector to use the – a second stomach – line. Chef himself came to inspect the proceedings. He smiled on seeing the karahi wiped clean. That says enough.
Whilst we sat and let the food digest, so we were finally joined by fellow diners. They may have observed the debris, but not the source. Perhaps someone at 
Masala Twist (261 Hope Street Glasgow G2 3PS), almost a blast from the past. My only other visit to the Hope Street branch was not to these premises. 
So, Masala Twist (Hope St.) and why today? They are open from noon and stay open, thus Hector’s preferred mid-afternoon Curry slot can be catered for. Having studied their online menu, there was the feeling that they might be offering something beyond the Mainstream, hope street indeed. Mags texted yesterday, she too was up for a Saturday afternoon Curry, 14.30 was arranged. 
Mags was punctual, she too sat on the side of the table away from the blast of hot air. Uncannily, Mags would order exactly what Marg would have chosen: Mince and Tatties (£12.95) with a single Chapati (£1.55) plus a bottle of Still Water (£1.99). 
A young lady brought the food, I would most certainly eat all the Curry and hopefully do the Rice and Bread justice. 
The Masala immediately impressed. This most certainly was not – Shorva – but a suitably Thick, and not excessive, Masala. Arranging the Meat on the Rice, the count reached double figures, decent-sized pieces of Lamb. The price was justified.
The first dip of Paratha into the Masala revealed powerful Flavours, Cinnamon and Cumin at a guess. Whole Masala? I found no whole Spices. The Seasoning was there, and the four Chilli rating was certainly justified. The Spice Level impressed, it wasn’t crazy, I doubt it would have caused many people distress. 
The Meat was super-soft, beyond simply Tender. Excellent Lamb in terms of Texture, but it was not giving as much Flavour back as does the Meat in my most visited venues. The Mushroom Rice certainly added more Flavour to the meal, but then I felt that everything was becoming much of a muchness. Pleasant, enjoyable, but this Curry was far from making me want to rush back for more. It was a reflection of what is available in Glasgow’s city centre, decent Curry, but well short of the – wow! Meanwhile, across the table, Mags was tackling her mass of mince. 
Keema Aloo, nay this was Aloo Keema Mutter, there be Peas. This Curry impressed visually, enough moistness, no more, and no sign of an Oil slick. The Potatoes had been cut particularly small, such that the overall appearance was very much a plate of Mince. And there was a worthy mass, which again justified the price. The single Chapatti worked, a Paratha may have been an even better accompaniment. Mags’ verdict:
Keema Aloo Mutter, not soupy, flavoursome, I really enjoyed it and would have it again. 
As I asked for – The Bill – I presented my Masala Twist loyalty card.
I asked our enthusiastic waiter if Raman was still part of Masala Twist. As I suspected, Mein Host who had spoken to us earlier was indeed Raman. My Calling Card was presented, Raman appeared momentarily. It is approaching ten years since 
Somewhat predictably, 
What else? Shkoor advised that fresh Dishes were due to arrive from the kitchen soon. We already had enough to choose from. 
We took our seats in the empty room, have the heaters at the window stopped working? Fortunately, experience has taught us how to dress for 
Always a treat, one could overdose on these, the Flavours are wonderful. The – Big Spice Hit – was instant, that’s the palate into overdrive – I thought as I ate. Marg asked if there was actually – Meat – in the mash from which the patty had been created. I reminded her of my not so successful attempts at creating Chaplis during Lockdown. 
Fresh Haddock, shrouded in a Spicy Batter. Spice and the taste of Fish, add the hot sauce, and this is off the pleasure scale. Again, one could eat this all day, fortunately the quantity served was well judged. We could look forward to managing – The Mains – with confidence.
Three plates of Curry plus a tray with two Chapattis arrived. The bowls were hot, as was the food, crucial in February. With the photographic ritual out of the way, I pondered as to the necessity of the Chapattis. One would have done, Hector after all, had Meat and three Veg, who needs Bread? 
The Lamb was on-the-bone, one Sucky Bone was unearthed along with Black Cardamom. It has been a few weeks since I encountered the black, smokey pods. 
A Dry Curry, some of the Cauliflower had gone to pulp and was therefore indistinguishable in the Minimal Masala, the remainder was as should be. More Potatoes, can man have too many Potatoes in a Curry. A few days ago in 
Potatoes, can man, or a woman, have too many Potatoes in a Curry? Potatoes are a source of – Glutamate – QED. As are Fish and Mushrooms.
More Potatoes, more Umami! And more of Marg’s favourite Curry. Here was an appropriately Dry Curry with no sign of peripheral Oil, the healthy option. 
After an outstanding 
I poured the Raita over the Salad. At 
Tender-Soft, Lamb on-the-bone, and lots of it. 
The Bill
The décor at Vedi’s is outstanding, perhaps this is why others rate it so highly. I insisted Marg visit the facilities, the fountain is a hoot, and complements the most modern of fittings. Ambience, décor, these are not the parameters by which Curry-Heute rates a Curry House, it’s all about the food.
Marg had eaten earlier and so would have Indischer Masala Chai (€2.80). For Hector, Mutton Vindaloo (€13.90) with the accompanying Rice and Salad. Other Dishes featured the inevitable – 
From my seat I could see through the hatch into the kitchen. Takeaway customers were dealt with first. The Tea arrived with the Sparkling Water, the three young chaps serving were not exactly being overrun, however, Marg thought other customers were waiting a long time for their drinks. The Curry did not arrive in an instant which was pleasing, in fact it took half an hour.
When I saw the pot of Rice, I thought – 
The grated Coconut stood out in the Shorva-esque Masala. I can handle a bit of Coconut, hopefully this would not distort the overall Flavour. I decanted the solids, easily into double figures, then I realised some were Potato, but only three. Three pieces of Potato in a Vindaloo, more required, surely? 
The moment of truth, not bad at all. There was a sense of building Spice. The Spice would never reach a demanding level, clearly pitched for the German palate. The Seasoning was sound, this Curry had a chance of impressing the Hector. The Mutton was Tender-firm, well cooked Meat. By the time I added the remaining Masala to the Rice, I realised I could have done with some more. So, not excessive Masala. 
Marg was not having Curry-Heute, not even the presence of Keema on the menu could persuade her. Spaghetti Carbonara would be acquired later. At 
Marg’s Tea was everything I try to avoid. 
A tiny sprinkling of Coriander sat atop the Masala, plus more generous Ginger Strips. The Oil was separating in the karahi, a feature of many a decent Curry enjoyed back in Blighty. Having taken – enough Rice – I decanted the Meat and about half of the Masala. Curry Leaves revealed themselves in the mash, Tomato Seeds were prominent throughout. The Meat was easily into double figures, the Masala was suitably thick. Shorva – this was not! The colour was a comforting light brown, not – 
The first mouthful of any Curry at a new venue is always one of great hope. Being my third visit to 
The Spice Level was indeed – Scharf – but not crazy. The Seasoning? It could not have been pitched better. For some, this Curry may have been too Salty, however, this was the level of Seasoning all but Creamy Curry should possess. 
I gave the reply of approval, I would keep my powder dry for a few more minutes. 
Back to 
Five well fired pieces of Chicken were accompanied by Spiced Onions, a Modest Salad with some Raita poured on top. The Spiced Onions were left – too Spicy – was Marg’s take. Having enjoyed her lunchtime snack, the following was declared:
The abundant Masala was approaching Shorva, this makes for quite a splashy meal. With Rice, the excess is absorbed, this tends to be the runny component, leaving the thicker elements atop the Rice. 
Rizwan is deservedly proud of his butcher – I related. Marg cued up Martin for a more elaborate quote:
This Karahi is in a category of its own. It is not the thick Desi Karahi as served at 
With the excellent Naan in hand, the Masala was dipped into, a novel approach for Hector at this venue. All that needed to be confirmed, was. The Spice, the Seasoning, and thus the anticipated Flavours all present. Today, no Clove encounter, of any kind. 
And I would do this again, but only on day one of a trip when the appetite matches the Curry Lust. 
Tomorrow, we plan to meet up with Martin for Curry. Karahi Lamb was therefore not Hector’s choice today, instead it was Keema Peas (£5.30) with a Chapatti (£0.80). Unsurprisingly, Marg opted for the same. 
I saw a chap have two Naans with his Curry. How anyone could eat all that Bread still puzzles. Anyway, the Naan looked wonderful, risen, light and fluffy. I was wishing I had ordered a Naan, but when I started on my Chapatti I was gobsmacked. It has been a while since I’ve had a 
The standard, before the addition of moderate foliage.
Smothered in Masala, this of course would change the nature of the Curry. Normally the driest of Curry, this made my Keema Peas quite moist. The aim was – to give a kick. 
Along with the added Green Chillies, this goal was certainly achieved. The Seasoning was there. The Coriander added a further blast of Flavour, the diced Ginger added a crunch also. We both noted how fine the Keema had been ground, quite a difference from British Mince.
Good as this Curry was, it wasn’t Karahi Lamb, on-the-bone. Tomorrow. 
Marg was finished long before me such was the imbalance in the portion size. Her verdict:
