Hector Cooks – The Pedlar & Spice – Home Curry Kit

Posted on February 3, 2021 by Hector

Curry Kits? Years ago, B.C-H., Hector tried the Curry Kits created by Rafi’s Spicebox in York. The Spices and Herbs were premixed in Oil. The outcome was excellent but the price was decidedly hefty. Still, they are certainly worth a try.

The Pedlar & Spice (157-159 North Street, Glasgow, G3 7DA) launched their – Home Cooking Sauce Kits – on January 25th. The price looked right and such is the demand, they have suspended taking new orders until they clear the backlog.

I ordered four kits: Karahi, Garlic Butter, Bhuna and Methi.

The Bill

£9.95  This was for a one off order, by ordering on a regular basis, discounts are available.

Each Kit includes an instruction card. The suggested quantity of Meat/Fish/Vegetable is 120 – 150g, a portion for one, not a particularly large one, and certainly not enough for two mouths. Suddenly the value of each pack was questionable. Who cooks a Curry for one? So, two identical packs, or more,  required to serve the same Curry to fellow diners.

Today I prepared Garlic Butter Chicken for Marg and Fish Karahi for myself.

The Fish and the Chicken Thighs were grilled towards – 90% – as instructed. How do you judge that?

Fish Karahi

250g of Basa was coated in Tandoori powder a few hours before, Masala Fish! All the Kits have a Base Sauce sachet, I decided to heat them separately, with the required 150ml of water, just in case there was a subtle difference between them. A Base Sauce, so BIR, and not the method in any of Hector’s Curry Recipes.

Up to 40g each of Onion and Green Peppers was suggested, the latter of course was never going in any Curry that Hector would cook/eat. The extra Fish was therefore not going to spoil the recipe. Half an Onion, a sliced Green Chilli and some diced Ginger were fried then set aside.

Tomato Purée, Fenugreek (Methi!) and Oil were then combined over a gentle heat before the Fish and Vegetables were stirred in. The Base Sauce was then stirred in and finally the sachet of Spices. Adding the Spices so late did not feel right at all, but this was the instruction in all four recipes. A very red Garam Masala?

The result was visibly pleasing, a decent Thick Masala far from the Soup one gets in a standard Takeaway. The quantity of Masala was sufficient to accommodate the extra 60g of solids.

Garlic Butter Chicken

The Garlic Butter sachet was added to the Tomato Purée and Methi. Once separation began the Chicken was stirred in with about one sliced Green Chilli. There was appreciably less Chicken than Fish yet this was already heading towards an even Drier Curry. The Base Sauce moistened things up, leading again to a worthy outcome.

On serving, this did look like the smallest meal I have ever set before Marg.

Garnish with remainder of coriander (Serve) – was the final instruction. What Coriander? This didn’t matter, Hector had prepared enough Foliage.

I did find cooking both meals simultaneously to be quite a challenge. Next time I’ll know what I’m doing and not have to peer so often at the small print on the cards.

Once again we are having a holiday from Bread. Basmati tonight!

Fish Karahi

I had not added any Salt and so was pleasantly surprised to find the Seasoning in the Masala to be well within acceptable parameters. I should have rubbed some Salt over the Fish at the time of grilling, some pieces tended towards the bland. The Masala gave a modest – Kick – however, the Chillies cooked in, plus the extra added, upped the Spice Level considerably.

Fish Karahi is regarded by Hector as the Curry pinnacle, that I was eating this at all was a treat. The blend of Fish, Masala, Rice and Foliage was exactly how I like my Curry. The Flavours were pleasing on the palate, here was the joy of home-cooking and the outcome being significantly different from that which I usually turn out. This was so much better than a Takeaway. However, the Curry did taste as if it had been knocked out in ten minutes, it had. Next time I will let the Curry sit overnight and let the ingredients get to know each other better.

Garlic Butter Chicken

I had probably used slightly more than the recommended 50g of Tomato Purée so this Curry was decidedly – Red. The Masala did not have the depth of Flavour anywhere near that of the Karahi. I was still worried about the relative sizes of our meals. Marg assured me she had enough though she was finished long before me. Without the added Ginger and Coriander it is clear from Marg’s verdict that she would not have enjoyed her Curry as much.

My mouth is on fire – was an early remark, but then Marg nearly always makes a similar comment. One added Chilli.

I love having the Ginger and the Coriander. I’m not getting that strong a Garlic flavour, I’m probably quite glad. A change.

Well tonight’s Curry did have to follow Hector’s triumphant – Shalgam Gosht – at the weekend.

The Aftermath

In discussion with Lord Clive of Crawley later this evening, he made an interesting observation:

Have you ever seen a recipe that said add enough Garlic?

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Hector Cooks – Shalgam Gosht – Slowly

Posted on January 30, 2021 by Hector

The first home-cooked Curry of 2021 sees Hector present  Lamb and Turnip. Shalgam Gosht was first experienced at Yadgar back in  in 2012, the first time I had eaten Turnip in possibly a decade. Turnip will never become a favourite vegetable, if it is presented, I’ll eat it. Marg insisted we mark the day of The Bard by having Haggis, Neeps and Tatties, there was half an uncooked Turnip left over.

Once again, the slow cooker was to be tested.  Last month’s Daal Gosht produced decent, but not outstanding, results.

*

The preparation and hence cooking were done yesterday. The Lamb on-the-bone had previously been purchased at my local Halal Butcher, in Garscadden, the closest source to Clydebank. I used less Onion and upped the Tomato content. Star Anise and Tamarind Sauce were again the departures from my standard Masala. The plan was to create a traditional Curry, something wet, a change from my usual Karahi Gosht. Also, no Bread, Curry & Rice, apparently it’s a popular combination. After some seven hours, I tested the Meat, ah yes, this would do nicely. Unplugging the machine, the Fresh Coriander was stirred in and everything left overnight.

This evening it was time to reheat the Curry and stir in the Garam Masala. Fresh – Foliage – was also assembled. At the point of serving I had to smile, this was far from Shorva, a very decent Masala would be presented.

*

*

Shalgam GoshtThe Meat was truly astonishing, easily the best I have ever served in a Curry. Tender doesn’t begin to describe this Lamb. It was fall-off-the-bone, far from pulp, yet the correct amount of chewing was still required. As had to be, the Flavours from the Masala had permeated the Meat, giving, not – taking. In other words, perfect. The turnip too had absorbed lots of Flavour which improved it significantly. Kadu/Tinda came to mind, Turnip is cheaper and as I have now learned, just as effective. The Turnip had retained a level of firmness despite the length of cooking, this too pleased.

The Masala was way thicker than I had thought it would turn out, even allowing for adding some powdered Onion. With two types of Green Chilli cooked in, the Spice Level was not OTT, I have to cook for my audience, of one. A bit more Seasoning would have suited me. Flavour-wise, this was a Hector Curry, it’s how mine turn out. The Tamarind had provided a slight tang, I feel an Achari coming soon. Rice proved to be the ideal accompaniment.

Marg ended up with the big Sucky Bone. She devoured her meal, I know exactly how much Marg can eat.

I think this is one of your best – was an early remark.

With both plates cleared, save for the few bones and the other inedibles, I allowed myself to declare this to be more than a competent Curry.

*

Marg’s final words:

I really enjoyed that, good to see a different use of turnip, and I enjoyed my sucky bone. (?!) The sauce was rich, and a good combination … I mean texture, not soupy. No need to go for a carry out.

The Aftermath

There was exactly one portion each of Curry and Rice left over. Before putting the Curry in the freezer, I upped the Seasoning, this is permitted in Hector’s book of rules. I shall get to have this Curry again and perhaps enjoy it even more.

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Glasgow – Yadgar – A Bespoke Delivery

Posted on January 23, 2021 by Hector

The advert for Yadgar (Kebab House) (148 Calder St, Govanhill, Glasgow, G42 7QP) popped up on a well known Social Medium yesterday afternoon. My subsequent visit to the website – yadgar.co.uk – was a combination of the curious and a need to drool, as I trust is the purpose of most people who visit Curry-Heute. Mysteriously, that appears not to be the intention of an ever-increasing number of my visitors. Why are so many villains intent on hacking into websites? Both Curry-Heute and Bier-Traveller have inbuilt security, hopefully this will continue to be effective.

On trying apps for other Southside Curry Houses, to date they have blocked me as soon as a postcode outwith their delivery area is entered. For Yadgar, it was only after I had entered my wish list that the mandatory alternative – Collection – was flagged up. Intent on honouring the present travel restrictions, Shkoor, Mein Host, was contacted, his reply was most favourable:

Sir we are offering a bespoke delivery to the outlying Greater Glasgow areas. You need to phone to enquire of availability and cost of delivery.

This is just what the Hector needed, and after the most generous of complimentary xmas deliveries, I didn’t even enquire as to the delivery charge or the 10% reduction for Orders over £10.00.

The always helpful Naveed took the Order.

The Bill

£48.00   OK, so I could have ordered a local Takeaway for the price of the delivery, but the Curryspondents will appreciate the difference.

What did Hector order for this tidy sum?

Chapli Kebab (£3.50), Fish Pakora (£5.00), Keema Mutter (£6.50), Olive Oil Goshat Karahi (£9.50) – a portion on-the-bone, with extra Green Chillies, Aloo Gobi (£6.50) and three Chapattis (@£0.70). Naveed was determined that I was having the Aloo Goshat (£6.50). There was logic in this, I would have four Mains and so two full meals.

What arrived?

All of the above, of course, plus quite a bit more. I cannot believe that this was the regular (£5.00) portion of Fish Pakora, surely the large (£7.50)? An extra Chapli Kebab complemented the expected pair. Having ordered Bread only, Naveed had added another portion of Chicken Pilau (£5.00) which was appreciated so much last month. Four Dips and two Desserts were also in the box. Bespoke Delivery charge? Definitely worth it.

What to have and when. The Chapli Kebabs went into the freezer, a future lunchtime treat, however, for today:

Lunch

The thirteen substantial pieces of Haddock in a Spicy Batter were reheated in the oven. In my decade and more of visiting Yadgar, Hector et al have been treated to Fish Starters on many an occasion. The Scottish Haddock baked in foil is legendary, the Fish Pakora not far behind.

A quick Salad was assembled as an accompaniment, Marg would welcome this. The Chilli Dip was warmed, the Raita served cool. We were going to eat well today.

The Spice and Seasoning in the Batter was spot on. Add to this the wonderful Haddock and the hot Chilli Sauce, and this was quite a combination.

May I also boast that the Salad was indeed much appreciated. Thirteen large pieces of Pakora between two, Mainstream Restaurants, please take note. Yum.

Dinner #1

Marg probably would be happy to eat Mince every day, Keema Mutter is her favourite Curry. This and the Olive Oil Goshat were heated in the foil containers. The ample Chapattis were given a minute in the microwave. Some fresh foliage was prepared as Toppings.

Keema Mutter

This is how a Keema should appear, just a hint of Oil, and the presumption of a Masala, yet still a moist Curry. Hector’s Soupçon was sufficient to note the both the Seasoning and hence the Richness of Flavour, quality.

Marg was content:

I like having Peas, good flavour – was the initial remark, followed later by:

It was very filling, not greasy, well-seasoned, did not disappoint.

Olive Oil Goshat Karahi

This may well be the first time that the Olive Oil version has appeared in these pages. Cooking in Olive Oil is regarded as sheer indulgence by some, and – wrong – by others. Working at Spankrete (Emek Hayarden, Israel) in the 1980s, I was required to cook my own breakfast each day. Fried Eggs in Olive Oil was the norm, a new dimension, as anticipated it would add to Yadgar’s signature Goshat Karahi.

On decanting to the karahi, the Masala was given a stir to absorb the Olive Oil. Oh, the Masala, the so familiar Tomato-based work of art. This was a portion, not my usual share of a half kilo, there was certainly enough. The Meat count was into double figures, on-the-bone, of course. Tender Meat, chewing still required, and giving off so much Flavour, the opposite of what I describe too often. There was a distinctive blast of Ginger coming from the Masala. The Spice and Seasoning were as Hector requires, everything about this Curry impressed, the added foliage gave it a further edge.

Sucky Bones!

The ratio of Bone to Meat was well within acceptable parameters. For once I knew that the trace of Oil on the base of the karahi was healthy. As is the Hector ritual, the Chapatti was used to scoop up the most Flavoursome of Masalas. No fancy Bread required here, keep it simple.

The karahi was wiped clean, maybe a portion is just enough. The Taste of Lamb – The Taste of Yadgar – a Karahi out of the top drawer.

Dinner #2

Curry on consecutive days? In the past week Hector should have been at the Manchester Beer Festival and enjoying at least one Curry per day in the Northern Quarter and Cheetham Hill Rd. venues. When the opperchancity returns, there shall be great binging. Day #2 of the Yadgar Bespoke Delivery will have to suffice.

The table was set, Marg asked why her karahi stand was placed remotely from her spot.

We’re sharing.

This goes against the Hector norm but was appropriate for what remained, a mini-buffet. In addition to the Mains, Marg still had a Soupçon of her Keema Mutter from yesterday, this she was keen to revisit. The remaining Chapatti meant that she would be having very little of the Rice. Hector ended up with a lot of Potato on his plate.

Chicken Pilau

Not a Curry per se in Hector’s book, the Chicken appeared to be – brown. Chicken that had absorbed Spice, a rarity. One assumes the Rice and Meat had been cooked together at some stage given the extra Flavours from the Rice. Black Cardamom and Plum pips were unearthed. Fruity – was a definite Flavour which came across. This was decidedly way more than a straightforward Pilau, very tasty.

Aloo Goshat

Lamb and Potato in the classic Yadgar Masala, this is always a standout, and one of Mags’ favourite venues/sources when she joins Hector for Curry. As with the above Karahi, this was on-the-bone.  At the point of  serving, the Oil and Masala were stirred together to recreate what Chef had intended.

The large pieces of Potato were cut to more manageable sizes, the Meat was savoured given that I was sharing a Curry which was half Lamb half Potato. Marg kept coming back for the Masala which I interpret again as being Tomato-based. The Spice and Seasoning were comparable to the Karahi, spot on. Naveed had led me to this Dish, tonight’s meal would have been incomplete without it.

Aloo Gobi

The Cauliflower was mixed in with the Masala leaving the Potatoes as the prominent feature of this Curry. Note this was not the – Soup – that too many venues serve up.

Last month I started with the Vegetables so as to confirm that the distinctive Yadgar Taste was present. As this was the last of the three Dishes to be sampled, the Hector palate was well saturated, so not the same impact this evening. I had a lot of Potato. Potato and Rice on the plate once felt like an anathema, today, I take this in my stride.

This meal was quite a departure from the Curry-Heute norm. I could not see this combination being ordered in restaurant. The minimal Masala in the Aloo Goshat was the visible source of moisture, yet there was nothing – dry – about this meal. The Chicken Pilau could easily have been enjoyed on its own, it had retained a sufficient degree of moistness even after the reheating. You cannot keep Hector away from the Yadgar Aloo Gobi, and with a Lamb Curry to accompany, what was not to like?

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Clydebank – Tartan Tikka – Click & Collect

Posted on January 19, 2021 by Hector

Tartan Tikka (5 Second Ave, Clydebank G81 3BD) opened on December 16, Hector was there, twice. The visit early in the day confirmed the imminent launch, alas, on my return, they weren’t quite ready and Hector was hungry. Hector departed, empty handed.

This new Clydebank outlet is the fourth Tartan Tikka across Scotland’s central belt. The first three outlets are at Sauchie (Alloa), Cumbernauld and Carmyle, we now have a chain. A chain means the inevitable questions have to be asked. Is the Curry cooked from scratch in each outlet? Or, is there a mother kitchen from which the base Curry is sent to each venue? Cooking by numbers is another possibility. Early publicity stated that one could watch Chef cook the order before your eyes, not possible in the Clydebank branch unless one stands outside and looks through the window, which is what Hector ended up doing this evening.

Tonight’s Order was booked online. It was back to the Mainstream after the Desi Delight that was the – Home made Lamb Masala – created by The Dining Room @No. 10 / Taj Dumbarton last week. The Lamb Special Karahi Bhoona (£6.95) had to be dismissed – Peppers and onions – far from the Punjabi Desi Cuisine which Hector seeks. Methi Gosht (£8.95) tempted, one of the most expensive choices on the Tartan Tikka Curry Menu, perhaps one for the future. Lamb Bhoona (£6.50) would feature – tomato chunks – but the description gave no idea as to the level of dryness. An accompanying Vegetable Dish would add diversity. Aloo Gobi was not available, what one might hope to be Vegetable Sides are charged at the same price as Mains. The – Vegetable Traditional Curry (£6.50) – would be a further test of the efficacy of the Tartan Tikka fayre. Mushroom Rice (£2.90) would complete Hector’s selection. Marg was happy to go with her customary Keema – Lamb Mince Curry (£6.50). What on earth is a Vegetable Mince Curry (£6.50)? Marg would forego her usual Chapatti as Hector was in Bread-making mood once more.

The Bill

£20.26     There was a 10% Online Discount, then a 50p Service Charge. Eh? This was a Click & Collect Order.

Thankfully, there was a comment box in which the – Capsicum Caveat – was clearly added.

The Order was placed at 17.00, however, Hector’s Curry Day began before noon.

Having attempted making Naan with Eggs and/or Yeast, I found a convincing recipe which featured neither. Plain Flour, Baking Soda, Salt, Sugar, Yoghurt, Oil and Water, the ingredients for a fine dough, surely.

The dough did not rise as dramatically as my Yeast recipe attempts, but on rolling, appeared to maintain its integrity more than seen previously. What attracted me to this recipe was the demonstration of the dough sticking to the Tawa for heating directly on the gas.

Tartan Tikka, Hector’s local Takeaway. If they impress, then future Orders will be inevitable. That the business has it origins elsewhere, hopefully not another monotonous Clydebank Curry.

The signage was in situ unlike opening day, alas, the illumination was too bright for the camera to capture. Knowing I should not enter the premises, I showed my Order through the window on the still trusty Oppo. Two minutes – was called back.

Three chaps were in the kitchen area, I watched a lot of stirring and the emptying of a poly bag into what was already in a pan … the secrets of Fast Food. Around 17.25, the Takeaway was assembled. I gave the Calling Card.

Minutes later, Marg had the Curry decanted to karahi and placed in the warm oven. Hector le Chef got into action. Why do Chefs wear white? Black is clearly a better colour for operating with Flour, not.

Heat the Tawa on high for five minutes, then turn down low – was another piece of guidance missing to date.

The dough, wet side down, was thrown over the Tawa, I nearly missed. Stickiness soon became apparent. The Tawa, formerly known as Non-non-stick, was about to deliver. Behold the – Non-stick Tawa – working! Hector finally created a Naan with something resembling big burnt blisters, but not a lot of rising. Yeast required. The first Naan went a bit crispy, the second remained peely-wally. Both seemed edible.

Vegetable Traditional Curry

A sprinkling of Coriander sat atop the mass of Mixed Vegetables, the Oil was collecting on the periphery before it was decanted to the karahi. With no stirring, this is how it was finally served. The standard Vegetables were present – Potato, Carrot, Cauliflower, Peas and Green Beans. Additionally, Sweetcorn, and Broccoli featured, plus possibly another Herb. A watery residue formed at the base of the karahi, the Masala Mash may have been Vegetable pulp.

The lack of Seasoning was apparent from the start, at least there was – a wee kick. Something earthy, very traditional, wafted when I first opened the container. In time, this emerged on to the palate. The Broccoli had been way overcooked, the remaining Vegetables were fine. One hoped for a strong blast of Flavour, however, this was never going to happen, a veritable lack of Seasoning. Between us, we ate less than half, the remainder may well be blended into Hector’s next Soup.

Lamb Bhoona

The wedges of Tomato, still cooking in the Oily Masala, were the first feature of this creation which was noted. Appearance wise, this Curry was close to a classic Rogan Josh. The Meat count was into double figures, each piece was decidedly – large, great value. The – red – was a bit worrying, hopefully, there was no food dye.

The thick, blended Masala had a slight Sweetness in addition to a definite Tomatoey Flavour. The Spice Level was no more than – Moderate. Next time, ask for Spicy, at no extra cost one hopes. Again, the Seasoning was below that necessary to reveal a depth of Flavour. Had the Lamb been cut smaller, it may have been able to absorb more of the Spices. This Meat was still taking in Flavour rather than emitting it. Last week’s Taj Dumbarton Desi Masala was the antithesis of what lay before me today. Hector was firmly back in the – World of the Mainstream, however, and most importantly, this Curry did not taste like the ubiquitous Clydebank Curry!

Mushroom Rice

Such was the surprising intake of the Naan, the Rice almost became surplus to requirements, an afterthought on the plate. There was easily enough to share. That not eaten today will be enjoyed along with Marg’s leftovers. Marg was well beaten by the quantity of the Keema.

Lamb Mince Curry

The whole Green Chilli, the chunky type, had Hector won at the point of opening the container. No way would Marg be having this, … come to Hector! The driest of the three dishes, correctly so, and with a more natural colour, this did look the most pleasing of all purchased today.

The Mince was the most finely ground encountered in a long time, if ever. Again, Tomato wedges were cooked in. The Soupçon which came in my direction also suffered from a lack of Spice and Seasoning. The Chilli would have upped the Spice experience, but that was not for Marg:

Very fine minced lamb worked well with crispy and doughy Naans. Don’t enjoy tomato pieces, but the meal had a good kick with a hint of Coriander.

I enjoyed your Naan, I don’t like it too doughy which is why I go for Chapattis.

Sadly, the Bread produced by Hector today is not what is sought. Maybe it’s time for Hector to give Bread a rest.

As for Tartan Tikka, this is now Hector’s nearest Takeaway, and so close to Singer Station. Depending on how late they stay open, it could also become a late night Kebap refuge.

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Dumbarton – Taj Dumbarton – The Best Curry had in West Dunbartonshire, by Far!

Posted on January 13, 2021 by Hector

A Takeaway from Taj Dumbarton (12 West Bridgend, Dumbarton G82 4AB) was purchased last month. I did establish that there is no connection with my local Taj at Dalmuir. Having been recognised by Amar, Mein Host, in both of our encounters, I had failed to confirm that The Dining Room @ No 10 next door is the same business. Further research was required.

One link on a social medium let me contact The Dining Room, I asked for the Menu. Amar replied, he was duly phoned and the Menu sent by email. This was the same Amar as at Taj Dumbarton, QED, his email deserves to be immortalised:

Please let me know a few days in advance so that the whole meal can be prepared to a high standard so that we can knock your socks off.

No sooner had I received this email when Shkoor at Yadgar (Glasgow’s finest) announced his bountiful xmas treat. I told Amar I would get back to him in the New Year.

I emailed last week to arrange for his Special Curry to be served at 18.00 this evening, two portions, one Medium Spiced, the other Medium Plus. I also took the opperchancity to describe the ideal – Hector Curry:

My perfect Curry is Lamb or Fish, with a minimal, thick, masala, not blended, well seasoned, and more than a hint of herbs, including methi, and NO capsicum!

Have I just described a Bradford Curry?

The challenge was accepted. On Monday I received the following:

Your lamb was hand cut of the leg and the shoulder today and brought in by myself to our kitchen that will produce the magic we anticipate you are eager and keen to compare and testify that our dish is as authentic as can be. Head Chef Amar Ali

On Monday night I received this photograph, I asked if there was a name for this creation – Home made Lamb Masala – was the response.

I completed the Order by adding a Chapatti and a Chilli & Coriander Naan, no Garlic.

This evening Marg drove me down to Dumbarton for 18.00, the Order was ready. Amar came out of the kitchen with a pot in hand, he was keen for me to taste the Masala. Ho-ho-ho – an instant – Wow! It was all in the Seasoning.

Amar took the Breads from the poly bag to show off his fine work. I admitted to being able to prepare what appears to be decent Naan dough, but on cooking they do not turn out well. Amar suggested I try the oven.

In the few minutes I was on the premises, I managed to establish that Taj Dumbarton and The Dining Room @ No 10 are in effect one. Amar explained the difference in the fayre. The Dining Room has – slow cooked – food, for the Takeaway, things have to be more immediate. Tonight, Hector was being served Restaurant Quality Curry.

The Bill

£25.00 A round sum

As I took my leave, Amar asked me to report back soon, he was not afraid of  receiving criticism. I assured him that Curry-Heute pulls no punches.

On the drive home, I could still taste the Soupçon of Masala, Tomato Seeds were still being encountered. As before, the Curry was presented in foil containers which makes it easier to reheat. One container was clearly marked – Hot – the Medium Plus. The Oil had already separated, I stirred the Masala at the point of serving to restore it to its full glory.

The Chapatti was of a standard size, the Naan was huge. I was in the mood for Rice this evening and so some Basmati was added to the feast.

 

 

Home made Lamb Masala

Having stirred the Curry, the Toppings were well mixed in. This evening I decided against adding more – foliage – I was not going to alter that which had been specially prepared. There was enough Coriander on the Naan.

The Richness of the Masala was almost visible, there appeared to be a hint of creaminess. The Lamb was on-the-bone, a rarity for a Takeaway in this county. I didn’t count the Meat, there was a substantial portion here. Sliced Green Chillies had been stirred in to my version. I also encountered my first Black Cardamom in ages. Having decanted enough Meat and Masala to accommodate the Rice, I used the remnants as a Dip for the Naan. This would be like eating two meals.

Tasty – declared Marg at the outset, followed by – Cinnamon. For once, Marg did not react to the Spice Level, I conclude it was perfectly pitched. So too was the – Hot – version before me.

There is Tender Meat, there is Soft, there is Pulp, tonight’s was beautifully Tender-Soft. Sucky Bones! The Marrow spilled out as I picked up one bone. Sucky Bones also confirmed the quality of the cut of Meat, Leg of Lamb. The boneless pieces were presumably from the shoulder.

The Seasoning was spot on, the Herbs came through, this was one of those magical moments which happen all too rarely. This was a truly luxurious creation, that it had been prepared two days previously may well have been a contributory factor. Being on-the-bone also adds so much more in terms of Flavour, yet the payback is the illusion of more Meat. I couldn’t help be amused by our bone tally, didn’t Marg do well?

This Curry was easily the best I have been served in all of West Dunbartonshire. Could/would it ever be repeated?

The Aftermath

Amar contacted me once more, he was seeking a progress report. I responded with Marg’s verdict:

My lips and mouth tell me I’ve had a very well seasoned Curry. An enjoyable experience, with tender lamb, and a rich, flavoursome sauce … went well with the Rice and Chapatti.

Indeed, both Rice and Bread worked well with this Lamb Masala.

How would you rate it? – asked Amar.

I told Amar that I do not give scores on Curry-Heute, it’s all about whether I enthuse with vigour, or use terms such as – bland – and/or – mainstream. I believe I have enthused with vigour in this post. This Curry was right up there with the very best.

You do realise that others will be asking for this – soon – myself included – I assured him. The Curryspondents in Helensburgh will surely be making a beeline to Taj – Dining Room @ No 10, when permitted. Remember advance notice is necessary. I presume mentioning Hector @ Curry-Heute will do no harm.

Amar’s final statement: Great we will keep it coming.

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Glasgow – Ambala – An Essential Takeaway

Posted on January 10, 2021 by Hector

Today, back to Takeaway. I phoned Ambala (11 Forth St., Glasgow, Scotland, G41 2SP) from the QUEH to arrange an – above medium Spiced – Kilo of their classic Lahori Chaska Lamb Karahi (£24.99) accompanied by a Chilli & Coriander Naan (£2.99) and a Chapatti (£1.30). Having taken the small detour from the hospital, the Order was waiting for us at 14.30, forty minutes after it was placed. The chap behind the counter didn’t have to ask what my Order was, the correct bag was selected from the batch of half a dozen waiting.

The Bill

£29.18 10p less than anticipated, but why are sit in and takeaway prices the same?

On opening the poly bag, an impressive Salad with Pickled Chillies and Green Olives was accompanied by two Dips. The Oil had already separated in the Karahi, the Toppings of Ginger Strips and Coriander Leaves would be cooked in on reheating.

With the Karahi decanted to karahi and placed in the oven, some foliage was prepared as fresh Toppings. The Breads, as ever, were reheated in the microwave. A minute did the substantial Chapatti, it took another to revitalise the Naan. Well fired, and with some foliage cooked in this was thin in the centre, plump on the periphery, the best of both worlds.

A bit of stirring restored the Masala to the presumably Tomato-based wonder. This Masala is significantly different from the the blended Mainstream which appears in – Curry. Karahi – is so much more.

Bones had never been mentioned at the point of ordering, on-the-bone was assumed. Without the bones, the Flavour would be less and Marg and Hector would never manage to share the Kilo.

The Meat was relatively firm compared to that which I have eaten of late, far from tough, but not so Tender. Holding the superheated meat-bone combination, gnawing was required, Mmmm. The extra sliced, large green, Chillies complemented those which were cooked in already. As has become the system over time, it was Meat alternating with Bread-Masala. Rice simply would not be an option to accompany this creation.

Marg coughed, too Spicy? Something had gone down the wrong way. Marg was coping with the more than adequate Spice Level. We had Seasoning too, but today no – Wow. I reckoned that today’s offering did not have the same underlying Flavour(s) as enjoyed throughout 2020. Hector is reminiscing favourably about 2020? Takeaway is rarely as good as eating in. The condensation effect?

What did you think of that taste? – asked Marg at the end of the meal.

Since her – Declaration of Athena – Marg has established her base for comparison.

It was different from our previous Ambala Karahi – I admitted.

A couple of chewy bits, but mostly tender. A good texture of sauce, with a very enjoyable, earthy taste – concluded Marg.

Today’s creation was appreciably different but still an authentic Karahi. The rich Flavours from the Meat and Masala did not register on the palate as being from the same hand which had created recent wonders. I hope Ambala have not lost their super-Chef.

Posted in Ambala Pakistani Cuisine (Deli Bar) | Comments Off on Glasgow – Ambala – An Essential Takeaway

Glasgow – Ginger Garlic – A Delivery to Clydebank

Posted on January 6, 2021 by Hector

The – silly season – is over, Marg has had her birthday too, time to get things back to whatever normal we presently live in, and definitely time for the first Curry of 2021. Ah, the power of advertising, Ginger Garlic (41 Byres Rd. Glasgow G11 5RG) has been popping up on a certain social medium. Homestyle Indian food – is what they offer and they deliver to all – G – postcodes. Having food delivered is a concept which I have yet to fully embrace. Too often one reads of long delays and disappointment. If a venue is local, then go and collect, surely. My indulgence, courtesy of Yadgar, in the days before xmas, was only the second time I have had food delivered. The first was many moons ago when a Bradford outlet was able to ship Curry around the nation packed in dry ice. The arrival of this at school (work) certainly caused a stir, to what lengths was Hector willing to go for decent Curry?

The address for Ginger Garlic is that of the Little Curry House which Hector has visited sporadically in the eleven years of Curry-Heute. This is in Glasgow, an area presently out of bounds, except on the days I visit the QEUH.

Book before 19.00 for delivery the next afternoon – was the instruction, so last night I did. The online Menu for Ginger Garlic features some of the dishes I have encountered over the years at Little Curry House. It also defined a – portion – as being 650ml, plenty enough. It’s a year since I last visited Little Curry House, a venue which has showed potential, but has never recaptured the – wow factor – achieved in their earlier incarnation as Mrs. Majhu’s. Perhaps if I had visited more often I could have arranged the various Hector tweaks.

Marg took the Lamb Karahi (£7.60) option with her customary Chapatti (£1.00). The Lamb Bhoona (£7.90) at Mrs. Majhu’s was legendary, Ginger Garlic’s interpretation had to be tried. As is the Curry-Heute custom, an Interesting Vegetable accompaniment was required. Carrots with Peas, Spiced Leeks & Potatoes (£6.40) seemed worthy. No Rice, no more Bread. I recently picked up some frozen Paratha at my nearest Halal outlet, in Scotstoun, that must be permissible.

Having ticked the required boxes, I was was pleased that there was the capacity to make comments. Remember, this was my first time doing this in decades. I asked for the Karahi to be medium Spiced and the Bhoona to be above medium. Here also was the opperchancity to invoke the important clause – No Capsicum!

The Bill

£25.90   This included the £3.00 delivery charge.

Within an hour of placing the Order, there was a phone call from the number associated with the Little Curry House.

Regarding the Capsicum, did I have an allergy?

Peppers are used in the preparation of their Masalas, why?

I just don’t want to see any – was accepted.

The food arrived at 13.30, well before the 15.30 deadline. Indeed, there were a few updates informing me that my Order was out for delivery, most efficient. I had expected a poly bag, not the sealed box. On opening the box, here was a thermal lining and a block of ice. The food was cold, reheating instructions were provided., these I would ignore.

No way would I reheat Curry in a microwave, something horrible happens with the Salt. Reheating  Curry on the stove tends to dry it out, much better to use a conventional oven and my collection of karahi.

The Paratha, really? The photo on the packet had seduced, the contents were a con.

Two would be required, thin does not even begin to describe the outcome. Yes, they were flaky, but how many layers? In terms of conveying Meat and Masala, they did the job, otherwise a major disappointment. I, myself, can make better Paratha.

*

The wholesome Chapatti was given one minute in the microwave, a better option by far.

We had quite a spread, visually, each Dish impressed.

Lamb Bhoona

The thick, blended, Masala was not excessive. The absence of an oily slick was commendable. The Meat count was into double figures, some pieces were particularly large. The quantity in all three karahi was substantial. Sizeable pieces of Tomato had been cooked in as per the illustration online. This impressed.

Carrots with Peas, Spiced Leeks & Potatoes

In terms of appearance, this was everything I had hoped for. A truly Minimal Masala shrouded the melange of Vegetables.

For this Dish, hopes were also high. Comparison with the equivalent recently enjoyed, courtesy of Yadgar, was inevitable. Yadgar have set the benchmark for Vegetable Curry.

Oh dear, this was decidedly lacking in Flavour. The taste of the Carrots dominated, not the Spice. The Seasoning was way too low. Seasoning is all, this hardly registered on the scale. The individual Vegetables had been cooked to perfection, but offered little in terms of Flavour. Having enjoyed the Lamb Massalum with Methi Aloo at the Little Curry House back in 2019, I was hoping for something similar from both today’s Potato and Lamb.

The Texture of the Meat was a delight, beyond Tender, far from pulp. The Lamb was certainly a giver of Flavour to the Curry, however, this was nowhere near as intense as was hoped for. Again, the level of Seasoning was low – not much Flavour coming from anywhere – was my first tasting note for the Lamb Bhoona. In time this developed to recognising the base Flavour of Tomato, this Curry was a slow burner. The Spice Level was in no way demanding but the palate was certainly registering some sort of – kick. I went back to the Vegetables and decided the – kick – was not coming from them.

Homestyle Indian food – maybes aye, maybes no. Desi? – most certainly not. I could not classify this Lamb Bhoona as being anything beyond the Mainstream. For some that may be sufficient, Hector always hopes for more. The major positive, this Curry tasted nothing like that which is on offer in Clydebank, success.

Lamb Karahi

The Masala was visibly orange-redder than the Bhoona. When I took a soupçon, I could not tell them apart. Given the quantity and blended nature of the Masala, this again was not in the Desi style of Karahi Gosht as served in the preferred Curry Cafes of Glasgow’s Southside.

Peppery, then – Tomatoey – were Marg’s first remarks as she tore in. Indeed, it was Marg who identified the Tomato Flavour which took the Hector time to realise. Marg concentrated on her Karahi and therefore took very little of the Vegetable Curry; around half was left at the end, sadly, this was dumped.

At the end of the meal I asked Marg for her contribution, her words took me aback.

It was peppery, with a kick. A tomato masala and it (meat) was tender, not the most tender. An average Karahi, I’ve had much better. My tastes are going towards what we get in Greece, the real taste. I’ve been wowed by the Greek (Athena Curry) cafes.

Hector has been singing the praises of Athena Curry for years. Athena is as close to Pakistan as it is to Glasgow-Bradford-Manchester, why should Athena Curry not be authentic? That Marg has set Athena Curry as her benchmark was quite a statement, especially as two hours previously I took the plunge and used an easyJet voucher to book flights to Athena for the end of the year.

The Aftermath

Has Little Curry House been re-branded as Ginger Garlic? I asked Chapatti John to nip out from his nearby abode and take a photo of the frontage this evening. Little Curry House maintains.

At the foot of the receipt, there was an invitation to contact Jas at Ginger Garlic to give feedback. I was interested in establishing why there was a duplication of brand names for Little Curry House fayre. I soon received the following reply:

Evening Hector,

Ginger Garlic is being ran as a standalone brand from Little Curry House, thus the separate branding, marketing and website. LCH offer delivery and collection as normal within a 3 mile radius but the GG concept is to allow us to serve the whole of Glasgow with our food with it’s online only presence.

Although it is noted to be of affiliation with LCH we aim to run and build a stand alone brand for this down the line.

Kind Regards
Jas

One assumes that this means a new kitchen at other premises, eventually. In the meantime let us appreciate the irony that residents of Helensburgh (G84) can secure a delivery from Ginger Garlic, whilst the good people of Paisley may not.

Posted in Ginger Garlic | 1 Comment

Glasgow – DumPukht Lahori – The Last 2020 Takeaway

Posted on December 31, 2020 by Hector

This wretched year is drawing to a close. Why do I think that administering vaccine to all, twice, is going to take an eternity? In possession of our hospital issued – permission to travel – we crossed the river to spend time with Mother at the QEUH. On leaving the hospital at 15.00, I phoned Aqeel at DumPukht Lahori (39-41 Paisley Rd. West, Glasgow G51 1LG) to arrange a Takeaway: a kilo of Lamb Lahori Karahi (£20.00) a Naan (£0.90) and a Chapatti (£0.90). There was a leisurely drive through Govan to Paisley Rd. Toll.

Aqeel gave his customary warm greeting. Marg and Hector were last here in October, two days before our pubs were due to close for sixteen days. In another week, it will have been three months. Takeaway is all we have, and I was not missing the opperchancity of securing that which is most certainly not available in Clydebank.

Aqeel worked his magic. The Lamb is clearly cooked in advance. What was going on in the frying pan remains a mystery, Curry was being transformed into – Karahi.

Aqeel was keen to tell me that he is still open early for Breakfast. I suspect he was due to close for a break at 15.00, his wife and weans were waiting for him. Having been introduced, I explained the ongoing photography. The coffee machine looks like a recent addition. I assured Aqeel that when this period of restriction ends, Marg will most certainly be ordering coffee at the end of her meal.

The Bill

£22.00     Still the best value in the city.

With dinner planned for @18.00, I wasn’t waiting that long to sample the fayre. I took a Soupçon of the still warm, Oily, Tomato Mash. The recent present from Yadgar aside, I have not tasted anything this intense since the Beef Curry at Taste of India (Athena) at the start of November. The Seasoning was there, in the face, the Spice kicked in, viscous, Marg will love this, not, then Ginger. This meal was going to be something special, a Curry in a different league from the Mainstream Takeaway available to Hector in West Dunbartonshire.

The Curry was decanted and reheated in the oven. A minute in the microwave was enough to restore the Bread, the plainest of Naan, a Wholemeal Chapatti, enough. The previously purchased Coriander still looked fresh enough to add as – foliage.

Lamb Lahori Karahi

The topping of copious, long strips of Ginger, had been cooked in, the Coriander would prove to be a worthy addition. Taste-wise, I knew what was coming, at least from the Masala. Is the Meat giving or taking – one of the parameters which makes a Curry standout out from the ordinary. This Lamb was giving so much Flavour, the presence of the bones was surely a key feature in achieving this. There were a lot of bones representing a fair cross section of the carcass. At this price, it all goes in, peasant food – came to mind, authentic. This was not the shoulder/leg which some venues boast. Marg has a strong preference for – boneless – but appreciates the benefits in terms of Flavour. Every mouthful was sheer joy.

As ever I alternated between scooping Masala with the Naan and tackling the Meat-Bone. The half kilo each was therefore manageable, I ate all but a scrap of the soft Naan.

This was proper – Desi Cuisine – so far ahead of the Mainstream, Marg too recognised this creation for what it was:

Fiddly, all sorts of meat, I’ve been (previously) spoiled. I liked the masala, when I got to it. Very tender, peppery, I felt it was quite oily. A good flavour to the meat and sauce. I felt it was my husband’s sort of dish.

Indeed it was.

A – Happy New Year – to all the Curryspondents and readers of Curry-Heute. This seasonal greeting may have taken on a much deeper meaning than before. 

Posted in DumPukht Lahori | Comments Off on Glasgow – DumPukht Lahori – The Last 2020 Takeaway

Hector Cooks – Daal Gosht – Slowly

Posted on December 27, 2020 by Hector

Hector was presented with a slow cooker for xmas. People assure me it will be used often, and the outcomes enjoyed. Time will tell.

Why have I decided to try this approach? It’s all about cooking Lamb. I have been slow roasting Lamb since 1996 when I first encountered Kleftiko at the much missed Athena Taverna (Glasgow). Cooking Lamb in a standard pot takes a lot of work/attention to stop the Masala burning. A pressure cooker was presented a few years back on another festive day, I have posted recipes using this. This means the Meat is cooked separately from the Masala. I have often asked the question in restaurants – how long have the Meat and Masala been in in each others company? I was assured that one can leave a slow cooker unattended for many hours and all will be well.

I came across a recipe for Daal Gosht done in a slow cooker some months back, yes, this has been a long conceived project. The required Chana Dal was duly purchased, the recipe subsequently lost. Having looked at a few more recipes, mostly not employing a slow cooker, two dilemmas were apparent: to soak the Dal or not, to include Tomato, or not. One definition of Chana Dal claimed it to be a pulse which does not require soaking. Why add needless – red– to a Curry? The Dal would be added as it came from the packet, no Tomatoes. A Curry without Tomatoes? Keep tuned for a Chicken Karahi in the near future which has neither Onion or Tomato.

My usual Curry ingredients would be employed, this time I decided to marinade the 0.6kg+ Lamb on-the-bone overnight in Yoghurt and powdered Spices – Cumin, Turmeric, Chilli, Coriander.

Some different ingredients from the usual would be included today: White Wine Vinegar, Star Anise, Butter, and Tamarind Paste. Two grinders full of – Pakistani Rock Salt – have sat in the cupboard for a considerable period of time, another seasonal gift. Let’s see what happens here, if anything.

The Star Anise was broken up in the mortar then fried in the Vegetable Oil and Butter along with Cumin Seeds, Green Cardamom, Cloves and Cinnamon. An Onion, then  finely chopped Ginger and cloves of Garlic were added to the wok. At this point the Meat would normally have been added, not today.

The Chana Dal, some red Lentils, Tamarind, two Green Chillies, Chilli Flakes, Salt and dried Methi were stirred into the Meat-Yoghurt-Spice mix. The Onion-Spice mix was then stirred through this, what a dry mixture this created.

The next step was approaching the incongruous. Hector cannot permit himself to make a – wet – Curry, it goes against all that is desired. In went a pint of Water. Behold the makings of – Shorva.

Six to eight hours of cooking? After four hours I tasted the Shorva, Methi in Water – yeuch. Three hours later I added some chopped, and decidedly tired, Coriander then Garam Masala, and of course, more Rock Salt.

I had suggested to Marg that I go out and purchase some Chapattis, she was happy to have Rice.

The aroma in the kitchen, for once, heralded a positive exclamation from Marg:

That’s a lovely Curry smell.

Indeed, the Spice was accompanied by a significant sense of Lamb cooking.

The appearance of this creation was nothing like that which was expected, this sadly was – Soup. Turn up to high for ten minutes with the lid off – was the given instruction for the slow cooker. Ten hours maybe.

The contents were poured into the wok, ten minutes of intense reduction and here was something which was presentable. I had hoped for a more – Porridge – like consistency, yet many online photos show discrete Dal, not a Mash. Fresh Coriander provided the foliage.

Daal Gosht

I had checked that the Chana Dal was soft enough to eat, yet it somehow had still retained the need to be bitten into, chewed. The Lamb was super-Tender and fell off the bone when tackled. Disappointingly, the Lamb’s Flavour had not been enhanced to the level which was expected given the manner of cooking. Tasty, but it could have been more.

The Seasoning was maybe a tad below the Hector optimum, the Spice was certainly at a level of comfort. Having served a full on Spicy & Seasoned Soup on xmas day, and thereafter, Marg deserved a break.

I have admitted in many a Blog posting that my Curry goes through sequences of Flavours, phases where they taste pretty much the same. Today’s was radically different in terms of Flavour, Texture and for once, it had been – wet. Mission accomplished, more or less.

My audience of one said this:

One of the best home-made Curries produced in Clydebank. Tender Lamb, with crunchy Dal, gave the meal a variety of textures, and combined well with the Rice. A happy Margery.

Crunchy? Ah, well, that’s what the lady said. Most importantly, Marg enjoyed it. Next time, the Chana Dal gets soaked overnight with a higher ratio of Red Lentils. Alternatively, I could make a Tarka Daal first then add it, but that would defeat the point of the slow cooker. The required intensity of Flavour may be achieved by  leaving the Wet Curry overnight. 

I believe Marg will be happy if Daal Gosht makes another appearance in the New Year.  

Posted in Hector's Cooking | 1 Comment

Glasgow – Yadgar – Sweet Dreams (Are Made of This)

Posted on December 19, 2020 by Hector

Wednesday, December 16

Tartan Tikka, a new Clydebank Takeaway was due to open today at 16.00. Hector and Marg popped in late morning to find the chaps putting in the finishing touches, well not quite. There was no external signage, no menu boards, no printed Menu available, and no sign/aroma of any food. I remain puzzled about the claim to being a Takeaway and a Restaurant. This could become Hector’s local, assuming BBQ Hut Peri Peri do not expand their menu to include Curry, as they had planned to do by October.  Did no – Desi Chef – apply?

Returning at 17.00, I was assured they would be ready to go at 18.00, too late. At least by this time the online menu was up.

I already knew what I wanted, however, I was told there would only be a restricted menu on offer. Taking no chances, I decided to go elsewhere within the confines of West Dunbartonshire.

Having studied the online menus of every source of Curry within my permitted travel area, Sizzlers (Alexandria) stands out. The availability of – Handi – suggests something beyond the Mainstream. The 17km drive to the Vale of Leven was interrupted at the Bowling Roundabout. This stretch of the A82 between the Bowling Roundabout and Milton, which features a branch of Masala Twist, is the weakest link in the road network. If this stretch is jammed, chaos. Exit stage left.

This took me back along the low road (A814) to Clydebank, passing The Ettrick Bar which reportedly sells Curry. There was no sign of life here, but I must check this out when Tier restrictions make opening their business viable.

Little India (Hardgate) once showed signs of promise, time to check them out again. How soaked can a Hector get in a fifty metre walk?  On studying their Menu, the heart sank. There was nothing here to excite, this was decidedly Mainstream-Mainstream. There would be no Curry-Heute, back out into the rain. Around the corner, Kung Po Duck was calling. So it goes.

Thursday, December 17

In the small hours, I suggested to Marg that she brings me a Desi Curry on Saturday as she returns from hockey coaching. The plan was to let her choose, a blind tasting. Late afternoon, strange things began to be manifested. Amar, from The Dining Room @No 10 (Dumbarton), was in touch to say he was about to email me their Menu. Hector had made contact on another medium a few days back.

The Dining Room may well be the only source of something approaching Desi Cuisine in this county. With a few days notice, Amar has promised to cook me something special – so that we can knock your socks off. A turn for the better, and with the likelihood of the present Quasi-Lockdown continuing well into 2021, a lifeline.

Hector then entered the Twilight Zone.

Please advise of address so that I can send over some Christmas delights?

This was from Shkoor at Yadgar. As reported two weeks back, Yadgar Kebab House featured favourably in The Herald’s restaurant review. They have been operating as a Takeaway only since the summer when they reopened after Lockdown #1. Shkoor may well have read of Hector’s present frustration, Yadgar Fayre was soon to be Clydebank bound.

Who am I to disagree?

Shkoor sent a tantalising photo of a tray of Salmon. Yadgar’s Spiced Fish, baked in foil, is legendary. Way back in 2013, Chef Arshad cooked us a Fish Karahi. This was a memorable day for Hector, Dr. Stan and the late Dr. Rick. I offered these two as a suggestion. On the phone with the aforementioned Amar a few days back, he acknowledged the difficulty in securing a worthy Fish Curry in the West of Scotland.

The driver dropped off the – goodie box – just after 21.00. Wow! Even Marg sent photos to her contacts. You cannot make this up:

Lamb Chops Karahi (at least a kilo)

                      Keema Bhindi                                            Aloo Gobi

                             Kurry                                      Machi Masala – Fish Curry !

                     Chapli Kebabs                                           Chicken Pilau

Dessert

Where to begin? I decided that none of this was going in the freezer, all best eaten fresh. Friday and Saturday will be a Yadgar feeding frenzy.

This evening, having eaten already, I settled for what looked like Semolina, though likely to be a dry Kheer. For years, Shkoor has been trying to get Hector to accept Dessert. Tonight, he succeeded.

Marg reckons that this is the happiest I have looked in weeks. Is this the equivalent of the Bier-fridge fully stocked and ready to roll?

Friday, December 18

When one orders a kilo of Karahi Gosht, or Goshat Karahi as it is called at Yadgar, one tends to wonder how Chef calculates the weight. Is it a kilo of Meat, or more likely, Meat and Masala? In Hector’s Cooking it is always the former which explains why one ends up with so much. As taking scales to a restaurant is never going to happen, today, I had to check. Just under 1.5kg, so even allowing for the bones, more Curry than Marg and Hector could ever devour at one sitting.

Meat and Masala, joyful as this would be courtesy of Yadgar, an Interesting Vegetable adds a further dimension. Shkoor, Mein Host at Yadgar knows how much I appreciate their Vegetable creations, the Aloo Gobi would be the perfect accompaniment this evening.

Paratha aside, Hector’s Bread making skills can at best be described as inconsistent. I considered buying Chapattis from a local Takeaway, then opted for shop bought. Alas, Chapattis were not be had, instead – Piadina – for Marg, two small Naans for Hector. Ironically, having hoped the dough would stick to my Tawa in recent attempts at making Naan from scratch, today the prepared Naan did, when I didn’t need it too. Not to worry, the Bread was incidental.

Having arrived in a large foil container, reheating the Lamb Chops Karahi in the oven was the logical way to bring it back. The Oil had separated between Calder St. and Clydebank and had turned towards solid overnight in the fridge. As the mass reheated, so the Oil began to bubble, at this point the Aloo Gobi went in the oven, this time in a karahi. We have a strong preference for piping hot food. I stirred the Masala with the Lamb Chops, the Oil was absorbed.  The Aloo Gobi I left alone so as to maintain its integrity, stirring may have destroyed the delicate Cauliflower.

Lamb Chops Karahi

When I decanted the mass to my large karahi, the periphery appeared to burn, yet no heat was being applied. At least this proved the food was suitably hot.

The Masala had arrived topped with Ginger Strips and Fresh Coriander. The Ginger was cooked in during the reheating, more garnish was required, can one have too much Coriander?

Sixteen Lamb Chops sat in the Masala. Hector, sadly did manage this volume at Yadgar one afternoon some years back. Those days have gone. At best, five Lamb Chops is the maximum one is typically served in a restaurant. Having helped myself to this quantity, it was comforting to know that there was more.

As I have written oft, and was recently confirmed by Ron MacKenna of The Herald, the Masala, such as it is, usually shrouds the Meat, today’s was different. There was a Masala presence here beyond anything I have been served at Yadgar, Shorva Dishes excepted. Not only that, it was blended. The Texture was such that I would take this as still being Tomato-based.

Aloo Gobi

I had managed to decant this to the karahi and maintain the original appearance. At the point of serving, it looked as good as if it was being served at source. The Potato was in large pieces, the Cauliflower, cut smaller, and was buried under the special Masala whose secrets one day may be divulged, or maybe never.

That I began eating by tackling the Aloo Gobi first is significant. The intensity of Flavour, the – Yadgar Taste – stunning!

I could eat this every day – was the opening remark.

There was a definite – kick – here, the Seasoning was spot on, and as described above, a Masala which just shrouded the Vegetables, no more. I cannot recommend this Dish too highly. If one sees Aloo Gobi, or the Carrot variant, at Yadgar, always order it, this is one of the best Curry experiences on offer in the West of Scotland.

However, the Lamb Chops Karahi was the main event. Some venues serve Tandoori Chops covered in a Masala, that is a cop out. On seeing the Yadgar version, Marg declared her preference for the Lamb Chops alone. But this was Marg’s first exposure to full on Yadgar Lamb Chops Karahi. These Chops were not grilled, but cooked in the Masala, creating a totally different outcome.

Initially, I tried to use a bit of Naan to hold the Chops, the Naan was then used to scoop up some Masala and soon abandoned. Holding the thicker corner of the bone was possible, once the far end was free of Meat, one was able to enjoy the full Lamb Chop experience. Mmmmmm, Lamb Chops. Tender doesn’t begin to describe them.

The Meat just kept coming, such a rich Curry, and just what the Hector needed after some decidedly second, even third rate Curry in recent times. This was a Curry one would not consider having every day. The Spice Level was such that Marg did not make her usual comment, though eventually she admitted that her lips were throbbing. In terms of Flavour, this Karahi did not have the prominent Yadgar stamp on it.  Given the nature of the Masala, Hector dares to conclude that this creation was not of the hand of Maestro Arshad.

This was comfort food, enjoyed to our own limits. Marg had managed three Chops by the time I had finished five, she would have two more, three would be kept for another day. Yes, Hector called it a day at eight, and Marg thinks she has a claim on the remainder.

Rich as the Masala was in the Karahi, it was the Aloo Gobi which provided the dominant Flavours. To not have had this would have devalued the meal. There was still more than a Soupcon when we reached our limit, more fun to be had tomorrow.

Once Marg had recovered, the following was relayed:

A wonderful xmas feast, with one of my favourites – Lamb Chops. Succulent meat, with a lovely Masala sauce, complemented the spicy Aloo Gobi, and my Chapatti.

Saturday, December 19

There was still more food courtesy of Yadgar than we can eat at one sitting. Before Marg headed south on hockey matters, there was a snack, an opperchancity to enjoy the Chapli Kebabs. Hector’s recent attempt at making these was a disaster, prompting Curryspondent Stewart to send an appropriate link. You’ll soon be able to spot Hector’s House, the one with the Buffalo grazing in the front garden.

A Salad was required rather than a simple garnish. As Lemon Juice is a recommended accompaniment for Chapli Kebab, and is a key ingredient for Peanut Masala Chat, why not? It has been a while since I last prepared this simple, but tasty – Salad.

As is the tradition, the Chapli Kebabs were fried in Lard. Who remembers – real Chips? … and the frying pan left ready for Sausage, Eggs and Bacon …

The Cumin in the Masala Chat complemented the Cumin Seeds in the Chaplis. Yum. With Citrus to the fore, Hector’s plan was working. The crunch from the Peanuts, the Coriander blast, pleasing. Marg was quick to point out that we could have this – Salad – with other meals. I was wondering what it would be like with Celery added also.

The paleness of the Chapli Kebab meant Chicken. Thinner than anything I have managed to create, I am still at a loss as to what the binding agent is. Chapli Kebab and Peanut Masala Chat, certainly worth a try.

The highlight this evening would clearly be the Machi Masala, the Kurry would be no more than a support act. The Chicken Pilau may seem to be a strange accompaniment for Fish, however, with a Soupçon of the Aloo Gobi still to eat, Hector was adopting – Buffet – mode.

The Rice was reheated to great effect in the microwave, the rest in a traditional oven. The second heating would do the Aloo Gobi no favours. Bread would accompany.

The Piadina was heated on the Tawa, more aggressively compared to yesterday. Behold the burnt blisters, almost Chapatti like. The Naan was placed in the oven for the recommended four minutes. a better outcome than yesterday was attained. Had I created this, I would probably have been pleased, but this was well short of the Tandoori Naan experience. How I look forward to sitting in a restaurant and having a freshly fired, blistered Naan presented. With the announcement of the Covid restrictions being extended further, and the effective cancellation of xmas, my planned visits to Glasgow for Curry on December 23 & 24 are no more. All the more reason to appreciate the present generous gesture from Yadgar.

Chicken Pilau

How does one get so much Flavour into Rice? The Seasoning was a revelation, had this come from cooking the Chicken in the Rice? Marg was the first to encounter a stone, as in a – pip. Ah, I’ve had this before, Plum Stones, yet no sign of the fruit itself. This was seriously tasty Rice, and as it wasn’t a – Curry – the Chicken pieces were more than acceptable.

Kurry – Punjabi Kadhi Pakora

Why – Kurry? It’s all in the pronunciation of the – dh – which creates the – r – sound. So – kadhi – is the equivalent of – karahi – a wok. Anyway, Kurry, I don’t get it. Pakora in a Yoghurt and Gram Flour based sauce, a waste of perfectly good ingredients IMHO, as I regard – Irish Stew – to be also.

The solids were decidedly mushy, the whole attraction of Pakora, gone. Between us, we couldn’t finish this.

Machi Masala – Fish Curry

The Kashmir Restaurant – Bradford

Such a rarity in the West of Scotland. Chefs/Restaurateurs that I have discussed this with, over many years, have all expressed the problem of keeping the Fish intact. In Bradford, they have taken the opposite approach and serve Fish Karahi with flaked Fish. Fish Karahi as presented at The Kashmir Restaurant is an excellent example of the Bradford genre.

Shkoor was in touch to enquire as to our enjoyment of the – Fish – just as it was being reheated. Apparently they were cooking this anyway, so it was not cooked to order. I failed to establish why this came to be, Fish Karahi is not on the Yadgar Menu.

This was classic Yadgar, the Masala was difficult to analyse, enough, no more than required to be – Curry. There was no sign of Coconut or any other Nut, as too many recipes dictate. Having taken great care not to break up the Salmon, I couldn’t tell how many slices of Fish were in the karahi. Marg was intent on leaving the majority to me, knowing of my desire to eat Fish Curry – often.

My first dip of Naan into the Masala was a – ho-ho-ho – moment. Oh yes!

How many times has Hector posted reviews where the Fish Curry actually lacks the Flavour of Fish and/or is lacking in Seasoning? This had it all. Pulling out the bones prolonged the pleasure, slow eating, total enjoyment.

Salmon has so much body, Salmon is filling. Hector once presented his own Machi Masala (recipe here) as a Starter … it was four hours before our guests could face the main course, more Curry. As I worked my way around the contents of my plate, Marg was on her feet, helping herself to more Fish Curry. So much for…

I got back to Shkoor:

… that should be on your menu, that was one of the best Fish Curry experiences yet.

I thought the Fish was extremely tasty, with a lovely masala sauce … and I went back for seconds. The creamy … I wouldn’t have known it was Pakora, I enjoyed the creamy sauce, but it did not have the same wow as the Fish. I liked the Rice and Chicken, an interesting change to have Chicken in amongst the Rice, and gave the whole meal a variety of textures.

There was no room for Dessert, the Rice with almonds will have to wait for another day. Perhaps the warmed Rice with tinned Mandarins may go down well? Then there’s the Keema Bhindi, this went into the freezer, squeezed in beside the xmas Ducks. One should never have Weniger Ente. I need a backup – Desi – to maintain the well being, after all, 2020 has demonstrated – there ain’t no sanity clause.

My thanks to Shkoor, Mr. Anwar, Naveed, Shafiq and of course, Chef Arshad. How many more months until I can come back – to dine – at Yadgar Kebab House?

Update  –  3 Days later

The Rice Dessert was enjoyed. Reheated, and with the addition of tinned Mandarins, the combination worked well. Two Desserts in one week, it’ll never catch on.

The remaining three Lamb Chops turned out to be a revelation. Reheated slowly in a frying pan, I still did not recognise the Masala as being typical of that which accompanies a Yadgar Karahi.

The eating, however, was oh so familiar. The distinctive – Yadgar Taste – was there, a fresh palate makes all the difference.  The Spice Level was also appreciably enhanced, and all by sitting in the fridge, no tweaks.  The lesson learned: try the Meat Dish before the Vegetable Side. 

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