Glasgow – Sheerin Palace – Meanwhile, further along Allison Street

Posted on September 18, 2020 by Hector

A week without Curry, almost. Hector found himself driving over to the Southside, with roadworks seemingly everywhere, it took way longer than expected. Just how much of Ibrox/Cessnock has to be dug up?

With Friday prayers ongoing, arriving at Sheerin Palace (300 Allison St, Govanhill/Crosshill, Glasgow, G42 8HQ) just on 13.30 may have been well timed. Something traditional is what I had in mind, a fix.

I took a seat inside to make it clear I was not here for a Takeaway. Two old timers were in situ, I have seen them around. The chaps behind the counter acknowledged my arrival, still recognised despite the infrequency of my visits. Having glanced at the Dishes on display on my way in, I had dismissed the Saag Aloo, it would be the always available Aloo Gosht with one Chapatti.

A casually dressed chap, who could have been anyone, came in and mentioned – masks. The serving chaps suddenly were sporting masks, to be fair, all customers I saw queuing were all suitably attired. The chap enquired about closing for prayers, disappeared and then came into the dining area with a measuring tape. He explained that two tables were too close to each other, but his lack of authority was remarkable. A chancer? The diners were socially distanced, not breaking the – rule of six – and were not at any table with more than two households, so no problem.

The food was brought, I had asked for some tap water, still free here. A jug of Loch Katrine’s finest was provided, ice cool, excellent. As anticipated, the large Chapatti was of the wholemeal variety, it did the job, I ate about two thirds.

*

Aloo Gosht

Served piping hot, the traditional Shorva looked most appealing. Full of leaves and Stems, this was another classic. Eight decent sized pieces of Meat and one large bone were accompanied by a Potato and a bit. The Potatoes were cut into around ten smaller pieces, there was plenty here.

The Shorva was supped with the provided spoon and also scooped on to the Chapatti. The Flavour was so familiar, – Sheerin Palace. There was quite a kick, why initially I thought the Seasoning was down puzzled, on the drive home when I could still taste the well-seasoned Shorva.

The Meat was not only suitably Tender, it gave off so much Flavour also, well saturated. Even the pieces of Potato gave off a mighty kick. This Curry had been sitting under the counter, marinading, waiting for Hector to come and devour his portion. It was good to have a decent – Curry – again instead of the more complex – Karahi.

The Bill

£6.50     Cash only.

The Aftermath

More roadworks, Eglinton Street is a mess. Still, the taste of the Aloo Gosht lingered long.

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Glasgow – Spice Haven – Basharat has moved on

Posted on September 11, 2020 by Hector

After the sheer blandness of the Euro-Curry not enjoyed yesterday at Bahadur (Berlin), Hector was determined to enjoy the best of Glasgow Curry this weekend. DumPukht Lahori had been pencilled in for tomorrow afternoon. Somewhere in the midst of a late night phone-call to Marg, Curry at Ambala was mentioned for this evening. Realising we would be eating pretty much the same thing on both days, a return to Basharat G’z was mooted. Marg has yet to meet Basharat, something other than Lahori Karahi would be available. Hector eats the same Curry on consecutive days? Only at Indian Mango (München), that was so last weekend.

Parking on Allison Street at 18.30, the unexpected came into view. Hector did the double take – Spice Haven? Basharat G’z is now Spice Haven (223-225 Allison Street, Glasgow, G42 8RU). What happened to Basharat?

That was the question I posed to the new chap behind the counter. Basharat has moved on after one year. I introduced myself, the Calling Card was issued. Asif is the new proprietor and is keen to maintain the established standards by serving Lahori Cuisine. Asif was keen to cook his Lamb Desi Karahi for us – from scratch. This was an opperchancity not to be missed. No DumPukht tomorrow then.

Spice Haven officially kicks off on Sunday, Asif will have a Buffet awaiting his invited guests. The new Menu was produced, though the Basharat G’z menu maintains for two more days. We took both through to the dining area. The new menu was captured, Curry-Heute ahead of the game.

Asif joined us, we discussed the options. Marg has a preference for boneless, Hector for the more authentic – on-the-bone. Instead of the half kilo of each, Asif suggested we have the full kilo and sort it out ourselves. He would take at least half an hour to produce the Karahi, the arrival of other customers may well slow this down. A Starter to share was a sensible way of passing some of the time. Seekh Kebab I had spotted under the counter, Asif informed us he had freshly made Chapli Kebab mixed, ready to cook. Hector was not turning this offer down either. One each would do us. Marg prompted a Salad garnish, this would be forthcoming. A Tandoori Roti and a Chilli and Coriander Naan were to complete the Order along with two drinks.

We settled down for the wait, a familiar face entered and greeted Hector, this was Abbas who is staying on. This evening he popped in and out with a stream of deliveries.

Abbas brought the cans, a young waitress brought the Chapli Kebab and two pots of Sauce, one Tamarind, the other Spicy. Really Spicy!

Chapli Kebab

How fresh were these? Beautiful. Fresh and Juicy – remarked Marg. The two sauces complemented the Kebabs, I shall certainly have this again.

We were offered more Salad whilst we waited, but decided to hold fire. Abbas asked if we wanted the Karahi to be served in two portions, I asked for the big karahi instead. Around 19.15, the waitress placed the dinner plates before us accompanied by a plate of Salad and a substantial bowl of Raita.

Space was left centre table for the Karahi.

The Chilli and Garlic Naan looked wonderful, despite being quartered. I keep forgetting to ask for my Bread to be served – whole. I would manage half of this delightful beast, excellent Naan.

The Tandoori Roti was also quartered. This was of the Wholemeal variety and suited Marg’s requirements.

1kg Lamb Desi Karahi

Oh yes! This was clearly in the authentic Lahori style as served at DumPukht and Ambala. Yadgar and Karahi Palace also have their own distinctive interpretations, giving the city of Glasgow five sources of this outstanding Curry.

There was no skimping on the Toppings.  Copious Ginger Strips and a decent flurry of Coriander leaves were accompanied by slices of Lemon. The extra Flavour of Citrus can add another dimension to the overall experience. Green Chillies had been sliced at an angle to create larger pieces, more were cooked in to the Masala Mash which was rich in Tomato Seeds. Oh, look, something new, what Marg took to be Cherries were also stirred in, care required here. The Oil was gathering in the centre of the karahi, a sufficiency, in no way excessive. The ratio of Meat to Masala was perfect, enough to be a – Curry – and no more. This Lahori Karahi was a work of art, Asif had done us proud.

Marg carefully selected the pieces of boneless Lamb, I just spooned a decent helping of whatever came to my plate. Lots of Sucky Bones, this was going to be fun. A Soupçon of Salad and Raita was added to the feast.

This Desi Karahi was indeed the antidote to the blandness served to Hector yesterday in Berlin, it does highlight how fortunate we are in Glasgow to have the Curry Cafes which serve authentic fayre as well as the Mainstream for the masses.

The anticipated Peppery Flavour was present, the Seasoning was spot on. This was going to be a total pleasure to eat. The Spice was there, enhanced by the Chillies which, with Hector’s Naan, were abundant. Were the – Cherries – safe to eat? A careful nibble suggested – beware. Red Cherry Chillies is what I can now call them having consulted other sources. They are fierce!

The Lamb was beautifully Tender, Asif told us he would be using shoulder of Lamb. Analysis completed, it was a matter of simply enjoying what lay before us. In recent weeks, Marg and Hector have shared a few kilos of Desi Karahi, they have been devoured. In times gone by, this would have been out of the question. Marg had said she was hungry, had nobody fed her whilst I was in Deutschland?

Asif came out from the kitchen to receive the due praise. One presumes that Glasgow’s Curry Cafes are selling as much Pizza and Kebap as Curry, if not more. The preparation of the classic Curry dishes may make Chef’s day.

A lovely combination of meat with ginger and lemon in a minimal masala – declared Marg – an extra large chapatti with an abundance of salad and raita to add a different moisture to the dish.

We reached the point where continuing would have been eating to excess. With only half of the Naan eaten, I judged how much Curry to leave, a snack for another time. The remnants were packed for home.

The Bill

£31.00 We had not been charged for the Chapli Kebab. The tip more than covered this.

The printout says – Spice Heaven. We had heard calls being taken, it sounded as if that was how they are identifying themselves. Abbas assured me that – Spice Haven – is the intended name for the business.

The Aftermath

Chatting with Asif afterwards, he mentioned that he would like to make me a Tikka version of what we had today. I still prefer standard Lamb. He also mentioned the Nehari and Paya on his new menu, the latter is certainly not for Hector.  I raised the possibility of a Fish Karahi, maybe one day.

Knowing that the review of this evening’s meal will be available for all, Asif made his own request:

Make me Famous!

This is what Curry-Heute is all about, trying new venues and promoting those who deserve it.

I forgot to clarify the opening times, there is a contradiction here.

Spice Haven Menu

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Berlin – Bahadur – Recommended by … but why?

Posted on September 10, 2020 by Hector

The chaps who run Bräugier Brew Pub are well aware of the Curry-Heute blog in addition to Bier-Traveller.com. Apparently, their customers reckon that Bahadur (Sigmaringer Str. 36, 10713 Berlin Deutschland) is the best place in Berlin for Curry. Hector is always happy to explore recommendations. Bahadur has the advantage of being closer to the city centre than Badshah visited yesterday, that was quite a trek.

Open from noon, Bahadur was potentially an ideal place to start the day. Once again Clive would accompany Hector on the U Bahn to Blissestraße, from where it was a short walk.

Arriving at 12.45 the tables outside were occupied, the windows had been fully opened, it took a moment to spot the door. This was the busiest Curry Haus visited this week, good omens.

Two menus were brought the Mittagstisch and the a la carte. Clive was happy to have the Gosht Shimla (€8.50), it would bring back memories of his visit to – Shimla – in the foothills of the Himalayas. I was determined to find out what the real Dishes might offer. At the doorway, I had spotted a fine looking brown Bhuna-style Masala. Having read beyond the Chicken and Cheese Dishes, the Hari Mirch ka Gosht (€14.90) was a possibility. The – sauce – was described as being cooked in Green Chillies, Coriander and Peppers. Green Chilli Mutton – is how this Curry translates into English, the dark, rich Masala as seen at the doorway was hoped for. I established that pieces of – Paprika – would not actually be visible in the Curry, blended in, I can cope with.

For drinks, 0.4l glasses of Fanta and Sprite were ordered. €4.40 for soft drinks, outrageous. Seconds before the drinks arrived, two small karahi were brought to the table, how could our Curry be served this quickly? It turned out to be complimentary Shorva, a nice touch. The Tomato Soup was thankfully – hot – and was well Seasoned, there was no Spice of note. Still, it woke up the taste-buds.

The Rice portion was as served yesterday at Badshah. Too often in Deutschland I have been served this quantity when dining alone.

Gosht Shimla

Was I glad I had not ordered this? Both Red and Green Capsicum protruded from the thin, creamy Masala. This was as Soupy a Curry as one might encounter. OK, it was the Lunch Menu, one takes what one gets, this was evidently poor.

Tender meat, not much flavour – reported Clive.  At the end of his meal Clive concluded:

I would not use the word – Curry – to describe it.

Hari Mirch ka Gosht

… or was it?

Topped with Ginger Strips and a sprinkling of Coriander, the whole Green Chilli stood out. I set about decanting the contents of the platter. This was nothing like what was hoped for. Again the Masala was – Shorva, how did it differ from the Gosht Shimla? In what way had this Curry been cooked in Chillies, Coriander and Paprika? The Shorva had slices of Onion cooked in, a pity they had not been cooked down to create – Echtes Masala. The Meat count was into double figures. A solitary Black Cardamom was the only ingredient which looked the part.

This – Curry – lacked everything, the Flavour was minimal, it was no surprise to find the Seasoning lacking also. There was no sense of Spice at the beginning, this did grow marginally as I ate on, however, the Spice Level remained absurdly – low. This Curry would have challenged no-one.  Scharf? – aye right!

The waiter came over to ask the customary question:

Everything is OK?

The response had to be brutal:

If you think this is Curry, well…

To make matters worse, the smokers at the outside tables were further spoiling Hector’s meal.

At the end of the meal, we were asked once again:

Everything alright?

If you think that’s Indian food then you haven’t been to India.

(or the UK for that matter)

For the record, both Hector and Clive have been to India.

In what way was this a Hari Mirch ka Gosht?

The Bill

€32.20 (£29.27)   No apology, no attempt to offer something better.

The Aftermath

The Calling Card was handed to the waiter, the Curry-Heute website shown. He was keen to see the other Berlin Curry Houses I had visited. The list is becoming quite comprehensive, only Swera and Sadhu presently impress. The waiter asked about Chelany, he was keen to know if I thought it was it better than Bahadur. Perhaps he had worked there previously, whatever, Hector does not recommend Chelany either.

Today’s – Curry Experience – was the classic – Euro-Curry, shockingly poor, or was it a case of us both ordering – the blandest thing on the menu? 

Menu extracts

Later, I reported back to the chaps at Bräugier Brew Pub –   forget Bahadur.

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Schöneiche bei Berlin – Badshah Indische Restaurant – One of two Berlin Badshahs

Posted on September 9, 2020 by Hector

Yesterday, as we alighted from our ICE  at Berlin Hauptbahnhof, a chap engaged me in Deutsch on the platform. Assuming he was asking for directions, I had to admit to being – ein Auslander – and so could not help him. He switched to English:

You are Hector Curry-Heute, I read your blog.

I have been recognised in Glasgow restaurants, but never like this and certainly not in a foreign land. I mention this here, I may have to repeat this event in person and in further blogs. I had to ask for a recommendation – Badshah – was forthcoming.

Google does not show a Badshah in Berlin city, but two, some twenty-five kilometres to the east. One is at Schöneiche bei Berlin, the other at Petershagen/Eggersdorf. Schöneiche was easier to reach. Covid 19 restrictions permitting, Hector is due back in Berlin with Marg next week. I believe Marg has always wanted to visit Petershagen.

With Lord Clive of Crawley in tow, Hector headed east by S Bahn to Friedrichshagen where Tram 88 took us to the leafy suburb of Schöneiche. Badshah Indische Restaurant (Hubertusstrasse 7, Schöneiche bei Berlin, 15566 Deutschland) is located in a residential area, the building has the hallmark of having been built as a Bar-Restaurant before it became a Curry Haus.

I had phoned before setting off to ensure the advertised noon opening was valid, all was well. On arrival, two chaps were sitting in the garden, they may have been brothers. We were their first customers of the day.

The Menu had the Mainstream Euro-Curry elements, with Ente (Duck) included. I read out the Lamm Dishes to Clive, Lamm Dhansek (€13.70) was last on the list. Clive rarely passes on the opperchancity to have a Dhansak. For Hector, Lamm Sabji (€13.80) has become the Euro-fallback. This guarantees some – Interesting Vegetables.

As ever I asked that no Paprika should appear. Rice was confirmed as being inclusive.

Drink was required, the warmest day of our trip, so far. A 0.4l glass of Fanta (€3.50) was demolished in no time, a second was required. Even Clive had a second 0.25l bottle of Still Water (€2.20).

Having taken the Order, the chaps addressed us from behind the counter.

Spicy?

We agreed – Spicy – but not at a crazy level.

Complimentary Poppadoms and three Dips were presented, we were warned that the bottom one was – Spicy. With the embedded Cumin Seeds, both were tasty.

A sensible volume of Basmati was presented along with a Side Salad to share. Salad? We are in Deutschland, but not München, it was going to be a challenge to follow the three outstanding days featuring Indian Mango.

That’s all – joked the waiter. Ah, the German sense of humour

The Curry followed moments later.

Lamm Sabji

Ginger strips and a tiny sprinkling of Coriander topped a Creamy Shorva. The Vegetables were protruding though the surface of the Masala. Seven pieces of Meat were arranged over the Rice, time to identify the range of Vegetables. Green Beans, Carrots, Cauliflower and small bits of Courgette provided the array of Interesting Vegetables. Hector was firmly back in the land of the Mainstream.

The – Kick – was set at a decent level, a well judged Spice Level. The Seasoning was also satisfactory. Flavour-wise, this Curry certainly impressed. The Lamb was Tender, quality Meat. The Vegetables, Courgette aside, were al dente, exactly how I like them. This combination of Meat and Vegetables worked well, the variety of Textures is what I sought. I had to take a break, eating too quickly comes at a price. I sensed the chaps thought they had given me too Spicy a Curry, not the case.

There was nothing out of the ordinary here, but I will describe this Curry as being way better than the Euro-norm. Enjoyable, Mainstream Curry.

Lamm Dhansek

This Curry looked nothing like the photo on the Menu. It was difficult to tell it apart from the Sabji. One would have assumed a Thicker Masala with the presence of Lentils, however, this appeared to be the same Shorva, Coconut Milk suspected.

The meat is amazingly tender – was Clive’s opening remark. Clive knows his Dhansak, he has had a few in his time. It was clear that he was particularly enjoying this one.

That was really rather good – was his conclusion – I’ll give this place a tick. 

Clive took care of the Salad whilst he waited for me to finish my meal.

*

The Bill

€38.90 (£35.36)   Sterling has dropped in value, again.

The Aftermath

A little sensation was set before each of us. Light and fruity, I recognised the taste but could not identify this liqueur.

The Calling Card was accepted, time to introduce the Curry-Heute website.

We chatted briefly. Badshah has been here for some two years. Quiet during the day, I was assured that by 18.00 the place would be busy.

Good food, pleasant chaps in a relaxing surrounding, I wish them well.

Finally, if my Berlin reader gets in touch, I’ll add your name. 

Which Badshah? 

Menu extracts

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München – Indian Mango – Vindaloo !

Posted on September 7, 2020 by Hector

Lord Clive of Crawley has joined – The Company – and was more than happy to accompany Hector for the ritual visit to Indian Mango (Zweibrückenstraße 15, 80331, München). Today is Monday, since 2013 this has been the – Ruhetag – at Indian Mango, new management, new hours. Clive had Fisch Chettinad (€14.00) in mind, for Hector, it had to be something different having enjoyed this outstanding Curry in each of the past two days.

We arrived at Indian Mango around noon, Howard arrived a few minutes later, Steve was in hiding. Herr Batra, Mein Host, and the other Chef were manning the shop. The – Mittagskarte – was what Hector had in mind, Lamb Vindaloo (€8.50), whilst Howard opted for the Fish Curry (€7.50), plus a Roti (€1.50). A glass of Fanta (€3.00) and two bottles of Still Water (€3.50) completed the Order.

The tables in the main dining area had been restored since yesterday, a different day, different rules? A couple of ladies took up the table to my right, a lone lady diner to my left. Most of the business during our visit was – Takeaway.

When one orders from the Lunch Card, the Curry is presented with Rice already on the plate, half and half, as was reconfirmed at the table to my left. I was surprised therefore when our Curry pots and separate Rice appeared on the counter, these are for a la carte only.

Fisch Chettinad

What more needs to be written? If anyone has more to add, please let – minnow. This is quite simply a unique Curry. Yesterday I spotted Sultanas for the first time, today, Clive’s contained a whole, dry, smoked Chilli. I recommended that he leave this alone, he complied. Clive emitted many – excellents – whilst he ate.

I had to have the Chettinad, I was not disappointed.

Fish Curry

The aroma was powerful, one could easily tell there was Fish being cooked in the house. The standard toppings were present, the sliver of Tomato, Ginger Strips and a sprinkling of Coriander. The Masala was decidedly – Shorva.

It is many years since I have sampled this Curry. I was surprised at the extent to which Howard enjoyed it, we have disagreed about Fish Curry in the past. Today’s impressed, albeit with the caveat – this was not the Fisch Chettinad:

I’ve now had the opportunity to compare the Fish Curry and the Fisch Chettinad. The Fish Curry is still one of the best I’ve ever had, but the Fisch Chettinad, in terms of its dryness and complexity of flavours, wins hands down. The only issue of note was the Roti, which was nondescript.

Indeed, the Wholemeal Roti was like a poor man’s Pitta. The Bread at Indian Mango does not match the quality of the Curry.

Lamb Vindaloo

Yesterday, Steve had the Mutton Masala Madras, I was expecting the same Soupy Masala, that was not to be. This Masala was rich, viscous, and described as being – red – though this looked to be a function of the natural ingredients, no nasty colouring here. There was an abundance of Seeds mixed through the Masala, Tomato probably, but they could easily have been from Chillies.

Chillies in a Vindaloo, in Europe? Come on.

This is Indian Mango, not a Mainstream Curry House by any means. Yesterday’s Chettinad was Spicy, this more-so, indeed a Vindaloo. The underlying Flavour was decidedly – Indian Mango, the Seasoning was there too.

Ten pieces of Meat and four bits of Potato, this was clearly not the – Mittagskarte – portion, nor was Howard’s. The Lamb was not the most Tender, chewing was required, and this released even more Spice. No prisoners were being taken here, be warned, this Lamb Vindaloo ticks all the boxes.

This is eye watering – I exclaimed. The lady beside me smiled as I wiped a tear away from my cheek. In time, Tomato emerged as the root Flavour, Tomato Seeds then?

As is often the case, I was last finished. Herr Batra cleared the table.

That was Spicy!

Mein Host chuckled.

Chai was offered, but declined, not Hector’s cup of tea.

The Bill

€41.50 (£37.05) Paid separately. Howard and Hector were indeed charged at the Mittagskarte rate. This was our third consecutive day at Indian Mango, we have filled the coffers.

The Aftermath

November is the next planned trip to München, though the way things are going in the UK, the Germans may not let us back in.

It was time to focus on the next part of the day, a trip to Kloster Andechs.

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München – Indian Mango – Chat Junction

Posted on September 6, 2020 by Hector

Indian Mango (Zweibrückenstraße 15, 80331, München) opened today at noon, Hector informed Steve and Howard that 13.00 was a better time to rendezvous, if desired. After a fairly intense night pursuing München’s other great attraction, who knows?

It was exactly 13.00 when I entered Indian Mango. Once again, Herr Batra was there to greet and bump fists. I took a small table, one of four in the space which once would have housed sixteen people. The Order was simple, more Fisch Chettinad (€14.00) and a glass of Fanta (€3.00). Chef again attracted my attention, he must enjoy making this off-menu Curry for Hector. The waiter, whom I can now identify as – Sebastian – came in for the start of his shift. How many years has it taken Hector to establish this?

Herr Battra chatted briefly, asking if I had noticed the kiosk Chat Junction selling Indian Streetfood, as I reached the top of the escalator at Isartor Bahnhof. Indeed I had. Stickers for Chat Junction adorned the walls of Indian Mango, it was only then the penny dropped. Chat Junction is an offshoot of Indian Mango. I asked Herr Battra about – the new boss. It is himself.

Steve arrived at 13.15, Fanta all round. Today Steve went Mainstream and ordered Mutton Masala Madras (€13.00). As is generally the custom in Mainland Europe, Main Courses come with Rice.

I was quite amused when both orders arrived together, Steve’s Curry was clearly straight from – The Big Pot.

Fisch Chettinad

Topped once more with a sliver of Tomato, Ginger Strips and a sprinkling of Coriander, this Curry yesterday was just too good not to have again. Once the Fish and the Thick Masala Mash were arranged on the plate, I wondered how I had managed to eat this and the Lamm Chettinad last evening. This was going to be a long, slow process, a meal to savour.

The Spice Level was – fierce – many could not have handled it. A Fish Curry with Seasoning, something one cannot take for granted. How many times have I had this – Wunder-Curry? It still astonishes. Today I managed to identify another ingredient. Curry Leaves, Tomato and Coriander Stems I have noted for over a decade, but here was Fruit. A Sultana probably, so well cooked into the Mash it was difficult to spot.

Steve was finished long before me, every mouthful of this amazing Curry was excruciating pleasure. Did I mention the Spice Level? Wow!

Good as this was, I had already decided that tomorrow I would be having something different. Having this on consecutive days, enough already.

Mutton Masala Madras

The same Toppings partially covered a Mainstream Soupy, Blended Masala. Looks like I’ll be having something similar tomorrow. Steve gave an audible tone of approval as he devoured his Curry, and he already had Breakfast this morning. How can people eat so much?

Some of the meat was not tender, but good enough. Fairly bog standard Curry … bits of fresh ginger and coriander.

So, not up to the standard of the Lamm/Fisch Chettinad, but then what possibly could be?

Herr Battra brought Complimentary Dessert. This is what we had missed yesterday, the little flourish to complete the meal.

The Bill

€36.00 (£32.14)     Is it not about time the Euro devalued?

The Aftermath

*

Herr Battra was sitting with us as Howard arrived, he took the adjacent table. Back to Chat Junction, this is reportedly going to become a franchise. A new kitchen was mentioned, a hand gesture suggested close by. Hector is only likely to sample the fayre from Chat Junction if it is also available at Indian Mango. Eating on the street, I don’t get it.

Howard had the Fisch Chettinad, he loved it.

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München – Indian Mango – Alles in Ordnung

Posted on September 5, 2020 by Hector

April 8, 2020, the tenth anniversary of Curry-Heute, the plan was to be here in München to mark the date by having Curry at one of the best Curry Houses on the planet – Indian Mango (Zweibrückenstraße 15, 80331, München). Like so many plans this year, aborted. Steve, who discovered Indian Mango and would also have been here in April, joins Howard and Hector for the first trip abroad since Lockdown.

Having checked in, it was straight to Indian Mango, at 17.30 there were more customers sitting outside than in. The waiter, whose name still escapes me, greeted at the door. Herr Battra, the manager, bumped fists as we entered. He disappeared, not to be seen again. Screens were in situ, staff wore masks, no track and trace. Chef popped his head around the counter from the cooking area, a big wave. Alles in Ordnung.

Herr Jolly Kunjappu, musician and philosopher, who founded Indian Mango has moved on. The Menu remains the same as do the prices, a la carte is not cheap. What to have, Fisch Chettinad (€14.00) or Lamm Chettinad (€15.00), Rice inclusive.

Fisch Chettinad is still not on the Menu, having checked it was available, why not have both? I have done this before. The chaps took the Lamm option, Steve added a Garlic Naan (€2.50). Drinks, Mineralwasser (€3.50) and Cola Light (€3.00) completed the Order. No Bier, Augustiner later, we were here for the Curry.

The new guy brought the food, four portions of Rice, four German portions, OK, a test. Sometimes the Lamm Chettinad has been the standout, sometimes the Fisch. I decanted both, Lamm on the left, Fisch on the right. Steve meanwhile was already getting stuck in, his appreciation was immediately forthcoming.

The Chettinad at Indian Mango is like no other, and this includes Hector’s attempt at impersonation a few nights back. However, I will claim that my home-cooked Naan was better, today’s looked thin, peely wally.

                 Lamm Chettinad                                        Fisch Chettinad

The toppings on both were identical, slivers of Tomato, Ginger Strips and a sprinkling of Coriander. Curry, as Dry as Curry can be and still be regarded as such. The Lamb was truly part of the Dish, it gave off so much Flavour. The Lamm Chettinad was indeed excellent, the Fisch offered even more – Seasoning. The Spice Level was – scharf – as is written, however, the Fisch Chettinad had the – Wow!

Hector the Magnanimous, spooned a Soupçon on to the plates of his fellow diners, they too must appreciate the difference. Mission accomplished, the Fisch Chettinad was indeed something else.

Steve took the easy option for his review – just write what I said last time. In time he played the game:

I found the Fisch to be more intense, but that’s the nature of the dish. Another satisfying meal at Mango.

Howard is never short of a word or ten:

Firstly, it’s good to be back in Munich and in Mango. This is a slightly tricky review, to accurately reflect what’s going on. The Lamb was not super-soft, but perfectly acceptable. Some pieces of Lamb had a distinctive Lamb taste, others were neutral. The sauce was excellent, it too varied in intensity. Courtesy of Hector, the juxtaposition of the Lamm and Fisch Chettinad showed there was no comparison. The Fisch Chettinad was significantly better. The spice level was spot on.

With Herr Battra gone, the ending of the meal was an anticlimax.

The Bill

€71.50 (£63.84) Just as well we don’t live in München.

The Aftermath

The noon opening was confirmed for tomorrow. There had to be a photo of Chef. Herr Jolly may have gone, the recipes survive.

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Kirkintilloch – The Indian Cottage – Bring a friend, if you have one

Posted on September 3, 2020 by Hector

The Indian Cottage (10-12, Kilsyth Rd, Kirkintilloch, Glasgow G66 1QD) was established in 1987, that may well have been the last time Hector paid a visit. Sleepovers in Lenzie are well and truly a thing of the past. Today, The Company were assembling in the Kirkie Puffer at 14.00. When Marg offered Hector a lift and lunch was mentioned, there was the opperchancity to return to the Curry House which, from Hector’s perspective, is in the back end of Kirkintilloch.

Arriving at 12.30, the restaurant’s car park was only noticed after we had taken advantage of the larger car park across the way. Open all day, seven days a week, there is a pre-theatre menu, lots of offers, though the lunchtime – two for one – did confuse with the additional – every third person dines for £7.95. The advice appears to be – don’t come alone!

A converted kirk, The Indian Cottage is a large, spacious venue. There is even a mezzanine, taking advantage of the space under the vaulted ceiling. 

Six other couples were in situ as we were shown to our table. Everyone was well segregated, all staff wore masks (properly), contact details were taken on entry. Where I have made no comment on this in recent posts, draw your own conclusion. Some venues appear to understand what is required as here, others – do not, or don’t care.

The Lunchtime Menu has two versions, £14.50 and £15.50, the latter has the Tikka, not for Hector and also the Karahi. On a return visit I’ll challenge them as to exactly what – ballast – may be in the Karahi. With Lamb at no extra cost, the Lamb Bhoona looked like the logical Hector choice, the £14.50 menu would therefore suffice. Marg was not ready for three courses, I promised to help her out with the Vegetable Pakora whilst I would sample the Chicken Chaat. Chicken Patia was Marg’s choice of Main Course. With this, Marg considered Rice as being the logical accompaniment but in the end stuck with her usual Chapatti, today two were part of the deal. The Nan Bread had to be sampled.

The waitress had taken the order for a large bottle of Sparkling Water (£3.95), it was the chap who took the food order. He assured me that no Capsicum was in the Bhoona.

One couple left, two more arrived during our stay, a popular venue, and this the Thursday after the end of Eat Out to Help Out.

The Starters arrived in good time, and immediately impressed. Five large pieces of Pakora, one came my way. Irregularly shaped, these looked and tasted fresh. Good Pakora. The Chicken Chaat had three – well-fired – large drumsticks, chunky. I suppose one has to accept the artificial – red – or does one? Maybe this is what the majority expect. The usual Tandoori Spice Mix had been used, they tasted as good as any example of the genre. Plenty of Meat, finger food, I was amused as a fellow diner attempted to use the utensils to eat theirs. Come on, get stuck in, and don’t go to Nando’s if that is how one thinks Chicken should be eaten.

The waitress cleared the table, our pleasure was expressed. The wait for the Mains had a decent gap.

The Naan! Behold the Naan! I have not seen such an impressive Tandoori Naan in yonks, and it was huge, but not silly huge, and of course served whole as all should be. The pan-handle is usually my favourite piece, today this tip had been overdone. The rest of the Bread was delightfully fluffy and doughy … and look at the blisters. This put Hector’s attempts two nights ago in perspective.

The Chapattis appeared to have been made from my preferred white Chapatti flour, not wholemeal. A good size, one proved to be enough for Marg. Note for next time, order Rice and share the Naan.

*

Lamb Bhoona

The small karahi, I had wondered if we were having – lunchtime portions – to match the menu. Five pieces of Lamb were present, two were large, not too bad a quantity. The Masala was not excessive, and had a decent viscosity, so not – Soup. This was a standard – Mainstream Curry.

Pieces of the absolutely delightful Naan were dipped in the Masala long before I tackled the Meat. The Masala was well seasoned and had a modest kick. I could have spent an extra 50p and had the Spice Level raised, next time. That’s thrice I have written – next time, four times. It looks as though I’ll be coming back, if I can find a friend.

The Meat was super-soft, far from being pulp, and felt as if it was actually part of the Curry, which too often is not the case. If the a la carte menu has this in a larger portion, even better. A Vegetable Side today would also have been a welcomed addition. Three courses, Hector, what more do you want? A plan is hatching, come alone, order two meals, one Meat, one Vegetable, enjoy the Rice and the Naan.

Ssshhh. OK, I’m a great, big, greedy, old Hector.

Mainstream Curry, this had a distinctive flavour, and one I instantly liked which has not always been the case in recent weeks. The burnt blisters added another edge, this Naan was excellent, the Curry pretty decent.

Chicken Patia

Ah well, Marg likes this style of Curry, even Hector’s Chicken Patia recipe does occasionally make an appearance when a change is required. More – red – way too much – red. And too much Sauce even for Marg, who did her best with the Chapatti. Rice would have been the better option to soak up the surplus Soupy Masala.

I watched Marg decant the Chicken to her plate, very large pieces, three slices would be created from each. This Curry had significantly more Meat than the Bhoona.

Sweet and tomatoey – remarked Marg – plenty of chicken, I only managed one Chapatti. A change for me.

Good, so I will not have to cook this at home anytime soon.

The waitress cleared the table once more.

That was some Naan – I had to give the compliment.

He tries to make his own – added Marg. Tries?

They don’t come out like that – I added for the World to hear.

Normally, this would be the end. The chap sitting nearest me had just received Ice Cream covered in a raspberry sauce. Hector was having this, Marg would take the extra 95p option and order a White Coffee.

Ice Cream & Raspberry, what’s not to like? The Coffee was suitably – hot.

The Bill

£19.40   For two diners, great value. Bring a friend, if you have one.

The Aftermath

The Calling Card was given to the chap who had served us, Mein Host. He mentioned a further discount for the a la carte menu as I took some photographs. Hector is unlikely ever to be here of an evening, after the Kirkie Puffer it is definitely time to go home.

Lunchtime Menu

Menu extracts

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Hector Cooks Fish Chettinad & more Naan

Posted on September 1, 2020 by Hector

Having watched even more videos on Naan making, Hector is convinced that the recipe used previously is the one, so why not change it?  I need to discover what happens with two eggs.

Last time, the Yeast proved to be ancient, inert. With new Yeast and even more confidence, the Bread making process began with a teaspoon and a half mixed through 100ml of warm water with milk. This was set aside to kick-start the Yeast.

Today, Fish Curry, Haddock, an attempt to recreate something approaching the smoky tasting wonder that is the Fisch Chettinad at Indian Mango (München). This means the driest of Masala Mash with a distinctive grittiness, here we go.

Machine chopping the Onions is one way, fine chopping by hand, another. Today I decided to create three grades of texture by grating, fine chopping and rough cuts – Grobschnitt! I had Tomatoes that needed to be used and so no tins today. There was also old Ghee that was probably risky to use. Hector was cooking for himself, Curry-Heute can be as experimental as desired. A fiery Red Chilli would add more kick, and a shredded Carrot would provide a trace – Interesting Vegetable.

A fresh packet of whole Garam Masala was opened for the occasion, look at the size of the Bayleaf. I still don’t know what these add. Some dried, smoked, whole Chillies accompanied. The aroma from this Garam Masala, as it was fried in the Ghee, was remarkable. Maybe – fresh – has its advantages?

The Onions were mixed in along with chopped Ginger and Garlic, then allowed to cook for some ten minutes before the chopped Tomatoes and some Tomato Purée were added.

Only at this point did I feel it necessary to add some water. On went the lid, time to go out to the garden.

With visits to shops restricted during Lockdown both by distance and frequency, obtaining fresh Coriander was challenging at times. To rectify this, Marg planted two pots in her new planter. In the last few weeks the Coriander has blossomed, literally.

I cut a handful, a lot of long stems which was ideal for today’s purposes. The leaves were stripped off, the – foliage – and the stems chopped and added to the Masala. The remaining Spices – Turmeric, Chilli Powder, Salt, more Cumin Seeds and Black Cardamom were stirred in along with the Carrot and sliced Chilli.

It is/was Coriander stems which gave the Fisch Chettinad at Indian Mango its grittiness.  At this point I decided to turn off the gas and let everything cool. Time to make some Bread.

Hereafter, 1.5tsp of Salt and two eggs (beaten) are the only precise ingredients. We, Blessed are the Bread Makers, intrinsically have a feel for how much of what goes in. The strong white flour was added to the brew in the bowl, There were actually bubbles which most certainly was not the case last time. A dollop of Yoghurt was added with the first batch of flour. That’ll be £3.00 please. Seriously, I do question the cost of Bread in the majority of restaurants. OK, we’re also paying for the skills of the Bread Chef, something for which Hector’s level of respect has been growing by the month.

One starts with a sticky mess, as more flour is added then something resembling dough is formed. More flour, more kneading, more flour, more kneading, more flour. When the dough stops sticking to one’s fingers then one is nearing the end of the beginning. Some Oil was spread across the base of the bowl, once more around the block and it was time to let the dough rest. Covered in cling-film, I had three hours to see if the dough would perform.

Three hours later…

Wtf? The dough had quadrupled in volume. On touching, it was revealed that half the volume was gas, Hector doing his bit for climate change, not. The texture of the dough was remarkable, unlike anything achieved to date. This was soft, pliable, almost rubbery.

With the Masala cooled, it was safe to add some Yoghurt along with some of my own ground Garam Masala which was basically the starting ingredients once again. Coriander did not seem out of place at this point. With the Fish cut into bite-size pieces, in it went. Again, I decided not to cook it at this point but let everything marinade further.

A half hour later

With the Curry heating on a low heat, the Tawa was brought up to who knows how hot a temperature? Too cool, nothing is going to happen, too hot and there’s the fear of burning the dough instantly. But back in the day when flatbread was cooked on hot stones, there was no control. So, making a worthy dough is only part of the saga, the cooking is the next unknown.

Last time, I rolled the dough very thin, bubbles did form when put on the Tawa. Tonight I kept the dough thicker, about 1cm. To turn or not to turn. Different Sources all have their own version. I spread water over what would be the downside and placed it on the Tawa. Not a lot happened, no blisters. I now know that if I simply keep turning the Bread every thirty seconds or so, then a simple flatbread is what will be created, not what I seek. It was time for Hector to play his Ace.

To create blisters, one needs a gas gun or a Tandoor, however, in one video I saw Chef simply take the half cooked Naan off the Tawa and hold it over the naked flame on the gas hob.

Aha! Much better! And with Ghee pasted across, I have so much Ghee in the house, here was something quite decent.

Fisch Chettinad & Naan

Most Curry Houses serve Chettinad as a Soup, not Indian Mango, not Hector. With the foliage smothering the Curry it was time. It was also time for a newsflash during the BBC six o’clock news. Regarding Glasgow, West Dunbartonshire and East Renfrewshire, Jane Godley will put it more clearly, – we’ve to stay in our houses, nay parties.

The Naan was edible, definitely Bread-like, perhaps a bit rubbery, but easily my best yet. Despite having risen in the bowl, it had not risen on the Tawa to create the required level of – fluffiness. Time will tell if Hector perseveres or goes back to making Paratha which is strangely more complicated but gives assured outcomes.

The Curry tasted exactly as I have been striving for in the past year – the smoky blast – was full on. The Coriander stems had given the required – grittiness. How so little Cinnamon could be so potent, fresh must be all. Cumin was also to the fore. Today no Methi, but not missed. The Spice Level and Seasoning were a la Hector. A Curry which was quite demanding, this had the Dry-Thickness that many would not fancy. Sadly the presence of the Fish proved to be incidental, it was lost in the Masala Mash which perhaps was too abundant. I had the ratios wrong, half Fish half Masala may have been better. With what remains I shall add a heap load of Vegetables when it emerges from the freezer.

The Aftermath

The remaining dough was cut into four pieces, formed into balls, and wrapped in cling-film. Hector has had a dough cutter for years and never knew what it was for. Some hours later there was a scene reminiscent of a Jaques Tati movie, when will this dough stop expanding?

Tuesday morning … Naan for breakfast?

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Glasgow – Karahi Palace – As Good as it Gets

Posted on August 29, 2020 by Hector

Marg is out with Hector in Glasgow for a Saturday afternoon Curry, again? Clearly, there were no hockey balls needing hit today. We arrived at Karahi Palace (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ) just after 14.00 to find two families with noisy weans strewn across the two joined tables to the right. We took the table on the opposite side on which the TV was perched. The door was wide open, just as well I had advised Marg to wear something warm for our visit. 14ºC, summer has ended.

The new chap was front of house with Chef Rashid and Qaiser on cooking duties. It was a few minutes before we were served, the family had ordered quite an array of food including a large karahi of something, plus Pizza which finally shut the weans up. One of the adults was out the game, sleeping, then not eating, and eventually staggering out with his unruly kids. Strange.

Even stranger was Marg’s choice of Curry. Knowing that all Lamb Dishes here are served on-the-bone, she surprised me by going for the  Karahi Lamb (£7.90). Marg would have the customary Chapatti (£0.70) to accompany, and in a week where Hector has enjoyed excellent Plain Naans in Berwick-upon-Tweed, it was back to the favoured Chilli & Coriander Naan.

The serving chap suggested the (half) kilo, however, Marg’s requirements differed from Hector’s, standard portions were required:

One Spicy, one not so Spicy.

Nothing was written down, I heard the Order being relayed to the cooking area.

With the arrival of our food and the photographic ritual underway, five more chaps entered, one recognised me as the Curry Blogger and introduced me to the rest of his company. He reckons that Karahi Palace is second only to Yadgar in Glasgow Curry. The number of Curry-Heute visits to both venues bears this out. I suggested he try Ambala which is turning out magnificent Karahi Gosht presently, and of course the new venue – DumPukht Lahori – along the road from where we were sat.

Karahi Lamb

Karahi Gosht a la Hector, spot the difference. Marg’s portion was topped with Coriander only, this best captures the minimal Masala, in the extreme.

Chef Rashid knows exactly how Hector seeks his Karahi Gosht, Marg would remark that – this is probably the driest Curry I have ever eaten. This Karahi bore little resemblance to those with the Peppery Masalas enjoyed in recent weeks at Ambala and DumPukht Lahori, Karahi Palace have their own unique interpretation and Chef Rashid, Qaiser and Ayaz are all capable of reproducing it.

Hector’s portion not only had the Coriander but Ginger Strips too and an abundance of Green Chillies cut lengthwise. Minimal Masala and a – forest of foliage – here we go.

The Naan would do its job, acting as a vessel on which to support firstly the Masala, then the Meat. The Flavours were so recognisable, an aggressive blend of Spices with Methi mixed in, so distinctive. This Curry could only come from Karahi Palace. There was a hint of something burnt at the base of my karahi which only added a further dimension to the overall Flavours. Just how good was this?

I asked Marg about the Spice Level in her Karahi, she had not uttered her usual – it’s spicy!

Maybe I’m getting used to it?

Aye right.

Marg had Lamb Chops and Ribs in her Karahi, Hector Chops only. The bone count in my Karahi came to three, a lot of Meat. Wonderful Meat, chewing was required yet the Lamb was far from being tough. So much Flavour came from the Meat, far too often one has to wonder what part the Lamb is playing in a Curry.

The different cuts of meat gave added flavour to the meal, an enjoyable experience – was Marg’s verdict on her brave choice of Curry-Heute.

Marg was finished long before me, her Chapatti was devoured, her bone collection assembled on the dinner plates which neither of us were otherwise using. Eat direct from the karahi, it keeps the food warmer. The Naan served whole, was quite a treat. There was a lot of eating here. This Karahi Gosht was truly – as good as it gets.

The Bill

£21.00    I know not how this total came to be.

The Aftermath

Farewells to Rashid, Qaiser and the chaps who by 15.00, were well into their Starters.

Why had they not opened the upstairs dining room this afternoon, or any afternoon? Fifteen diners in the middle of a Saturday afternoon, the perfect time of day to eat Curry.

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