Curry-Heute

Lockdown Curry – #9 – The Asian Tandoori – A Friday Night Takeaway

Posted on May 15, 2020 by Hector

In the six years since I last visited Asian Tandoori (5 Duntreath Avenue, Knightswood, Glasgow G13 4JG) the exterior has been re-branded as – The Asian, yet Google maintain the original name. The on-line ordering app has – Asian Tandoori Yoker – which adds further confusion as the given address is Knightswood. Bottom line, anyone driving along Alderman Rd. in Knightswood heading to/from Drumchapel, Clydebank and beyond knows – The Asian. Parking outside is never a problem.

New Kismet Tandoori, across the Boulevard in Drumchapel, is the closest source of Curry to Hector’s House. It may be only ten visits in ten years, however, I know their Curry well. In Clydebank, the fayre tastes pretty much the same in all the Curry Houses. Sadly, the Hector feels this problem arises with the majority of his home-cooked Curry also. Something different was required this evening. Marg also needed to choose her own given it is only four days since her last Curry. In the spirit of Lockdown, and with no summons this week to supply mother with the necessaries at her Southside Care Home, I considered the extra kilometre across the boundary from Clydebank into Glasgow to be OK.

Lamb Methi which I had last time has gone from the Menu. Pardesi featuring Spinach, is the only Curry on the Menu with Herbs. Having just unearthed the Palak Gosht recipe from my Curry Course back in the noughties, this may well be my next home-cooked Curry. It definitely will taste different from my usual Methi overloaded creations.

Ordering online was not an option. There is no place given on apps I have seen to ensure that one’s necessary tweaks can be accommodated. I wanted to ensure that no Capsicum would appear in the Order. We chose our Dishes accordingly, but one never knows. For Hector, Village Lamb Tikka (£10.50).

All of the Chef’s Specials feature Lamb as Tikka only (£10.95). I can never understand why this happens. For me, Lamb Tikka is too good to put in Curry and is best savoured otherwise. A Tender Lamb option in all Curry please. I could have chosen from the more limited and standard Popular Dishes list (£7.95), but was determined to establish what Chef is capable of.

Marg firstly mentioned Keema, not on the Menu. She then mooted Karahi. I advised that an overdose of Capsicum, or consequently Onion, was likely. Lamb Rogan Josh it would be.

I arrived just after 18.00, social distancing was evident, fortunately the rain had just stopped. On asking for Vegetable Rice (£3.20) I was informed that the Chef’s Specials come with Rice (£2.50). Not a problem, I could use the extra plain Rice later. Rogan Josh appears on the menu twice, in the Chef’s Specials and in the Popular Dishes. Lamb Rogan Josh was recorded without comment. A Naan (£2.50) and a Chapati (£1.10) completed the Order. I was told – fifteen minutes – and so went out to wait in the car. Fifteen minutes later, the Order was bagged and waiting behind the counter.

The Bill

£22.10. I had to use cash, the first time I have done so in two months. Cards can only be used if one orders online.

The fresh Coriander was pre-bought.

On doing the sums, I concluded that Marg’s Rogan Josh was not from the Chef’s Specials and so I expected to find two trays of Rice. Nope, just one.

Everything was put in the hot oven for a few minutes to give the heat a boost. Not a good idea for the Bread as it happens.

The Naan lost its flexibility, the Chapatti turned crispy, a Roti. Thirty seconds in the microwave, for once, would have been better.

Lamb Rogan Josh

On decanting the contents of the plastic tray into the karahi, something very unusual was observed. This Curry was created from two different Masalas. The lighter, brown, I took to have Yoghurt added, even Daal. The other half was unnaturally – Red. Food colouring, yeuch! The Menu shows one can buy Curry Sauces alone. Was this the Chasni? Whatever, I was glad I was not eating it. I wonder that any Chef would have let this leave the premises, this is shooting oneself in the foot.

Unusually, Marg ate all her Meat and could not tell me if it was Tender Lamb or Tikka. I conclude – Tender – the difference is most apparent. Eventually, Marg mixed the two already blended Masalas to create a still too Red combination. The abundant Masala at least had a decent viscosity, this Curry was not quite – Soup – by Hector’s reckoning. Marg gave her verdict:

I’m enjoying it, even the crispy Chapatti – Marg assured me.

I think it’s lovely. I’m going to leave some, a lot of soupy sauce. Quite tomatoey, quite sweet.

In time I had a dip of the two Masalas. Far too sweet for the Hector, but hey, this is what Marg likes.

Vegetable Rice

There was more than enough Rice to share given that we both had Bread. Had the Curry not been – Mainstream – I wouldn’t have ordered any, however, given the quantity of Masala, Rice was necessary. Carrots, Peas, Sweetcorn and Green Beans were mixed through the Rice. The Mushrooms of 2014 have gone.

Village Lamb Tikka

Until I spotted the pieces of Tinda/Khadu protruding from the Masala, I was not certain as to which Curry was which. Again the colour of the Masala was dubious. I counted nine very large pieces of Lamb and conclude a whole Tinda had also been added in pieces. Is the – Village – the only Curry on the Menu which manages to include an – Interesting Vegetable – whilst simultaneously avoiding the dreaded green mush? Tomato seeds very prominent in the blended Masala. The Thickness of the Masala was again far from Shorva.

Sliced Green Chillies were present, this added the required bite. The Seasoning was at an acceptable level. Tikka Lamb is always more chewy than Tender. This Lamb was enjoyable, a smokey flavour coming across, one which Hector particularly enjoys. I hadn’t quite ruined the Naan, the surplus Masala was scooped from the karahi, tasty. This was my first Khadu since last October in Athena at the hopefully now famous – Pak Taka Taka. It too may be soft but doesn’t repeat which is one of my issues with Capsicum. Hector had his – Interesting Vegetable – so much more enjoyable than eating Meat and Masala only.

There was never a chance of achieving the – Wow! – status even with the added – foliage. The Curry was decidedly Mainstream, enjoyable, it was Curry.

Maybe, next week, Nicola will let us all drive a bit further?

The Aftermath

Whilst Sparkling Water remains Hector’s preferred accompaniment, afterwards, Cider has become the norm when dining out. The sister website to Curry-Heute is not called Bier-Traveller by chance. Hector rarely drinks at home, and here is the proof. Behold a Cider bottle top, it’s about time this was consumed. And fine it was too.

Posted in The Asian /Asian Tandoori | Comments Off

Lockdown Curry #8 – Leftovers, plus two pieces of History

Posted on May 11, 2020 by Hector

Normally, the eating of Leftover Curry is not blogged, but these are strange times. Indeed, Marg is doing some clearing out and found a folder with menus dating back to the 1970s, more on these later.

Whilst Marg enjoyed the very gentle Aloo Gosht that I cooked a month ago, if Hector was having a share of the leftovers, it would need spicing up. Two thirds therefore went into one pot to give Marg a decent portion. To the remainder was added the Soupçon that was left from the Yadgar Birthday Curry, and the mostly Masala from last week’s Karahi Gosht with Methi from Punjabi (Ibrox). As I assemble the photos, I find it difficult to distinguish between the two outcomes. I have written before, I can visually replicate any Curry, not the flavours.

Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP) is open for business and is now doing local deliveries. For more information, the link is – here.

There was a leftover scrap of Chilli and Coriander Naan plus an extra Chapatti both bought last week at Punjabi Ibrox. The Basmati was freshly prepared.

Aloo Gosht

Despite amassing a collection of six green Cardamoms, Marg was again well pleased with Hector’s creation:

Lovely Jubbly – was Marg’s comment as she ate the lot.

So the secret of pleasing Marg, Curry-wise, is to make it not Spicy and under-seasoned.

Aloo Gosht – Karahi Gosht with Methi – Goshat Karahi

This was a serious treat for Hector, Curry, exactly as I like it. The flavour that prevails in all my home-cooked Curry was masqued by the extra Herbs. The Seasoning was now spot on. The Meat had all survived freezing and thawing and was delightfully Tender. Hector had his fix, and what’s more, there will be a second Curry this week. We’ll soon discover how long I get away with this.

The first of the two menus is from the Akash (Helensburgh) at which Hector was a fixture from 1981 until the fire in 2016. The prices suggest late 1980s early 1990s. Lamb Rogun-Josh (£2.95) was the staple Curry until the noughties when the addition of Herbs became mandatory. The real gem is a blast from the past, the Noor Mahal (Shawlands, Glasgow) menu which I can date to between 1977 and 1980. Both menus are posted in full on the links to each restaurant. Methi-Gosht Bhuna (£2.95, Akash) and Maithi Gosht (£1.10, Noor Mahal) were never tried. These also show there was a time when Chicken Tikka Masala did not appear on every menu. British Indian Restaurant (BIR) Curry reigns supreme, or it did until Desi/Apna appeared.

Akash (Helensburgh) c.1990

Noor Mahal (Glasgow) c.1979

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Lockdown – Glasgow – Yadgar Kebab House

Posted on May 4, 2020 by Hector

Glasgow’s finest Curry House – Yadgar – is now able to deliver locally.

Takeouts are available from 3.00 pm and deliveries from 3.30 pm onwards.

We would like to thank you all for your ongoing support and hope you and your loved ones stay safe.

Order online – here

0141 424 3722

YADGAR KEBAB HOUSE

148 CALDER STREET

G427QP

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Lockdown Curry #7 – Punjabi (Ibrox) – Open for Takeaway & Delivery

Posted on May 4, 2020 by Hector

Having had the Birthday Curry under Lockdown last week, tonight’s Curry comes from the venue where I celebrated last year’s – Punjabi Ibrox (560 Paisley Road West, Ibrox, Glasgow, G51 1RF). Once again Mother’s care home required a presence, and as before, there was no point in returning from Glasgow’s Southside without quality Curry.

I texted Jazzy, Mein Host, yesterday to confirm the opening time for today and place the order: Karahi Gosht with Methi, twice. I did not ask for Lamb – on-the-bone – knowing Marg prefers standard, and I felt like something different. Today, on confirming my arrival time, I added two Chapattis (£0.75) and a Chilli & Coriander Naan (£2.50).

I arrived just on 18.00 to find a very different Punjabi. No tables were set, Jazzy was sporting a face mask, the kitchen door was wedged open, Chef was at work inside. I took a seat, more than a safe distance from Jazzy who had almost instinctively shaken hands as I entered. A lady, who appeared to be doing the deliveries, was the only other person briefly present. The phone rang a few times in the ten minutes or so I waited for my order to be assembled. Good business for a Monday.

Punjabi has just reopened having been closed for the past four weeks. I timed it well. Jazzy asked what I have been up to – partying – got a mention. I assured him I have been stuck in the house like everyone else.

The Bill

£22.00 That makes each Curry – £9.00.

Heading for the Clyde Tunnel, my return journey took me along Edmiston Drive, just for old time’s sake. I have never passed Ibrox Stadium and not seen cars parked outside.

Marg had a hot oven waiting, just to give the food a boost. She had also put the karahi in the oven, dangerous, as Hector would eat directly from his.

The Naan was a good size, well fired around the edges. The inserted sliced Green Chillies had prevented the Naan rising in the middle. Still, at last I had a substantial and fresh Naan, way better than my attempt last Thursday. Curryspondent Bill, who retains his connections with Punjabi Ibrox, has since told me to use self-raising flour.

Marg would only eat one Chapatti as is her norm, the second was for freezing. Our next Curry is already at the planning stage.

Karahi Gosht (with extra Methi)

On seeing this, Marg questioned the presence of Methi. I assured her that all good Karahi recipes should call for Methi, I had simply asked for more. The appearance of the Masala was exactly what I had in mind at the time of ordering. Here is a Masala with extra Herb, not a Green Mush of Herbs acting as a Masala.

The Meat was well into double figures, each piece was a decent size, a lot of Meat. This was a good challenge for Hector, Marg would leave a couple of pieces. The flavours from the Masala were exactly what Hector anticipated. Apart from being boneless, this had the exact taste of the dishes which were combined years ago at the former Punjabi (Charing X) to create the once famous – Lamb Gurmeet.

Chef had been – brave, the Seasoning was at the top end of the scale.

It’s a bit salty – was Marg’s first declaration. I assured her that this was everything I seek in a Curry.

The Chillies in the Naan had upped the Spice for my Curry, again, to the required level. Marg considered the Spice in her Curry to be – at the high end. However Marg’s usual – too spicy – was not uttered.

The Lamb was a joy, soft giving way to a mass that required a good chew. There is that special place between too soft and too chewy, this Lamb was perfect.

The Naan, the Meat, the Masala, the extra Herbs, the Seasoning, the Spice, this was the ideal – Hector Curry.

So why has Punjabi not featured often in Curry-Heute? The former Charing X venue was more accessible. Punjabi Ibrox does not open until 16.00, Hector prefers to eat at 15.00 on most Curry outings, even earlier.

With our appetites sated, the surplus Masala Mash and the two pieces of Meat joined the Soupçon of Goshat Karahi left over from the Birthday Curry. This went in the freezer.

Our next Curry is going to be a blend from at least three sources. How soon will Marg accept Curry for dinner again?

The flavours from tonight’s Curry lingered long on the palate. Jazzy, I’ll be back when the present hiatus ends. This Curry has to be had again, as soon as possible.

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Lockdown Birthday Curry – Yadgar – & Hector makes Naan-doh!

Posted on April 30, 2020 by Hector

Marg had to cross the river last Thursday on mother care duty, as before there was no point in returning without a Southside Curry. This time I messaged Naveed at Yadgar (148 Calder St, Govanhill, Glasgow, G42 7QP). The main part of the order was a kilo of Goshat Karahi on-the-bone (£30.00). What else could they give me? Something with Vegetables, Chapli Kebab and Fish Pakora, with accompanying sauces, were added. When Marg returned it was clear that the hand of Shkoor had become involved – two portions of Dessert had been included.

The Bill

£40.00 for the lot.

The Desserts were eaten last Thursday, the Pakora and Chapli Kebabs went into the fridge for Friday’s lunch. The Curry was frozen, kept for today- Hector’s Birthday.

I was keen for Marg to sample her first authentic Chapli Kebab after Hector’s rather wet attempt four weeks ago. This she enjoyed, and so another attempt should follow soon.

Microwaving the Fish Pakora did it no favours. Deep frying it (again) did not seem right. I am used to having Yadgar’s Fish Pakora served when freshly prepared, then it is truly excellent. Today it was at best, average. The Fish was fine, the batter had suffered. The hot Red Chilli sauce was, as always, the perfect accompaniment.

Hector’s first attempt at making Naan

I have looked at various online recipes and methods of cooking Naan at home. To create the burnt blisters, of which I am so fond, involves turning the Tawa over, then holding it above the flame. This is not possible with a non-stick Tawa. Hector’s Tawa is non-stick.

Kneading dough was quite relaxing. I was almost pleased with the results, a decent, pliable mass of dough was created, but why was it an oatmeal colour? I had used white Chapatti Flour, maybe I should have used plain white flour. In conversation with Hari back in 2014 at the former Punjabi Charing Cross, he told me which flour is used for which Breads. Naan flour – was his statement. What is Naan flour?

The first Naan was a disaster, too thin it appeared to bake like a biscuit and stayed flat. For the second Naan, I had rolled in some Chilli and Coriander. It did rise, but not as much as I would have hoped. The grill was used to fire the top side, behold blisters. The third, a plain Naan, was comparable.

Once brushed with melted Ghee, the Naans looked presentable. Naan #2 & #3 were edible, but not as thick and fluffy as one would hope for. The wrong flour, more baking powder/soda?

Nan looks wicked m8 – was a comment on a social medium this evening by Mr. Danny Singh. When (?) Lockdown ends, I doubt if Danny will be taking on Hector as a Bread Chef.

I had consulted Shkoor as to the best way to reheat the Goshat Karahi, oven or hob. Hob was the answer, and so gentle heat was applied. I had assumed the Vegetable Curry was Aloo Gobi. It was very dry and there was no visible Potato. The Cauliflower was in an Thick Mash, great care had to be taken whilst reheating not to burn it.

The Birthday Dinner

The Gobi Curry’s Masala Mash did not have the telltale – Yadgar taste. Without the anticipated Potato, but with the added stress of reheating, the texture of the Cauliflower & Mash didn’t work. It did however add the necessary distraction, we were not sitting down to a mass of Meat alone.

The Goshat Karahi was a worthy Birthday Curry. The minimal Masala shrouded the so soft Meat. The Yadgar-taste was there. Those of us who know have to keep going back for more.

Hector upped the Spice Level with the sliced Green Chillies.

For once, Marg made no comment about the bones, or the Spice Level. It is Hector’s birthday. Marg restricted her added – foliage – to Coriander only: – A good taste, plenty flavour, and very enjoyable. The Vegetables cooled too quickly. An enjoyable change.

Does this mean that I might get away with serving Curry twice a week?

A standard portion each would have left us wanting more, and being at home, there was no pressure to finish. Nothing would be going to waste. In the end, all but a Soupçon remained, a mini-snack for Hector some day soon.

Curry consumption has declined since Lockdown. Also, having to think up seven meals a week instead of typically four-five is testing. Fortunately, many years ago, I did compose a list of every meal I can cook – The Hector Menu. As yet I have not had to consult this, but that day is coming soon.

Next, I fancy a Mainstream Curry, another Takeaway. Time to communicate with Hari and Jazzy next time mother’s care home requires our input.

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Lockdown Curry #5 – A Karahi Palace Takeaway

Posted on April 19, 2020 by Hector

On Thursday afternoon, Hector received a call from Mother’s Southside care home, the solution to the matter required a drive across the river. The journey was therefore legitimate.

No way was I coming back without a Southside Curry. Phoning in an order for collection remains permissible in these unfortunate times. Having promised Mein Host at DumPukht Lahori that I would return as soon as possible, that was my first choice. There was no answer. Checking on Google that I had the right number, the business is posted as – closed permanently. I conclude, that having only recently opened, they had not built up the customer base to survive.

I hope that I shall encounter Mr. Aqeel Shah in the future. If Hector described his Curry as being – Excellent – then, you can take it to have been so.

Update – May 21st

DumPukht Lahori is open! Curryspondent Pete gave Hector the news and a phone call verified they are open from 14.00 daily.

One way or another, Yadgar (148 Calder St, Govanhill, Glasgow, G42 7QP) have been mentioned in these pages quite a bit in recent posts, their delivery service still appears to be not operational yet. It was time to redress the imbalance anyway. I phoned Karahi Palace (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ). I took it to be Ayaz, Mein Host, taking the call. A kilo of Karahi Gosht was ordered with a modest two Chapattis to accompany.

The finishing touches were being applied when I arrived some twenty minutes later. It was strange seeing the chairs on the tables, the premises empty other than Ayaz and an assistant.

I studied the dishes on display whilst I waited. I keep meaning to try these, this was the perfect opperchancity. A portion of Aloo Mutter was added to the Order.

The Bill

£32.00 One kilo of Lamb Karahi is £25.00.

Ayaz told me they had just re-opened having been closed for the last two weeks. They are presently heavily reliant on deliveries and collections. I had to ask, no way is Hector’s House within their delivery area. Ayaz promised that if I phone in an order, they will deliver. Yay! I told him I would leave it for a couple of weeks.

When I had my last Manchester Curry at Kabana, en route back from the ill-fated trip to Polska on the eve of Lockdown, Rizwan told me his meat suppliers had put up prices significantly. I have since seen online that the price of Chicken also rose sharply. However, as posted in Lockdown Curry #4, the price of Lamb in the supermarkets is now very favourable. The Rickmeister in Bradford has always insisted that post Brexit, the price of Lamb would plummet.

On inspecting my Curry back at home, the contents of two Karahi containers did look oily. Everything was put in the fridge, I had already prepared Friday’s Leg of Lamb Curry that afternoon. I didn’t want to freeze my freshly cooked Curry.

Marg was happy to have Curry again today. Why not every day? After-all – Every day is a good day to eat Curry.

On removing the Karahi from the containers, it looked entirely different today. Once again, I reheated the contents of each container separately, one might turn out different from the other as happened last week.

Slow reheating was required, I did not want to have to add water and alter the nature of the Curry. Where was the Oil? The Masala revealed itself, I was quite surprised to see that which I have enjoyed a hundred times appear before my eyes. This was not what I had put in the pot. Slowly, slowly, and lots of stirring. The Masala being hot wouldn’t mean the Meat was.

I could see around five big pieces of Lamb on-the-bone in each pot. How was this a kilo? I was tempted to weigh the contents. I keep forgetting that I ordered a kilo of Curry, not Meat. I also tend to forget this when cooking Curry for the masses.

I still have no fresh Green Chillies, and so today’s fresh – foliage – was limited to Ginger and Coriander. The Chapattis were given a minute together in the microwave. This was enough to resuscitate them, not turn them into Roti-like cardboard.

It then became apparent that I had way more than just five pieces of Meat in my karahi. Mixed into the wonderful and relatively abundant Masala mash was much more eating than originally spotted. Hector had – loadsameat, I knew Marg would never finish her half kilo. Indeed, four more pieces of Lamb came my way.

Today’s Curry was very much an unexpected pleasure. The Lamb was wonderfully Tender. The Flavours from the Masala mash were spot on, exactly as one would be eating at the Karahi Palace. Years ago, I became convinced that Takeaways rarely taste the same as when dining in. But then, how often do I now buy Takeaway?

A bit too spicy for me – could be Marg’s epitaph. Marg insisted that she preferred my home-cooked Leg of Lamb Curry served two days ago. I am tempted to mix the Karahi Palace’s Aloo Mutter with our leftovers from Friday. Anyway, Marg’s verdict:

I am not a massive fan of lamb on-the-bone. I find that I prefer tender pieces of lamb off the bone because (otherwise) I find it fattier. The taste had a good kick and I got used to it by the end of my meal. Slightly spicier than my preferred, but an enjoyable Curry, with a lovely Chapatti to complement it.

Karahi Palace only serve Lamb on-the-bone. Marg prefers Bradford Curry where the Meat is served in tiny pieces such that she can get Meat and Masala onto her bit of Chapatti. Perhaps picking up big lumps of Meat on-the-bone and gnawing away is not – lady like. If only there was someone I could ask.

The Aftermath

Relieved of food preparation for tonight’s dinner, Hector took a funny turn. Since the turn of the century, I have refused way more cake than I have eaten. What on earth motivated me to try my hand at baking? I have never baked a cake in my life, a recipe for Carrot Cake must have subliminally registered. And so here it is: Carrot Cake #1.

#1? Marg loved it, suitably moist, very tasty. Hector agrees.

Hector has learned that by – cream cheese – what is meant is – Philadelphia-like. Today’s topping was way too runny.

#2 will be even better.

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Lockdown Curry #4 – Hector cooks: Leg of Lamb Curry – Aloo Gosht

Posted on April 17, 2020 by Hector

The supermarkets are throwing Lamb at us, under £5.00 a kilo for Leg of Lamb. This purchase for £12.41 will do us for four dinners, plus there was soup.

Having presented Marg with a very Spicy Nihari in Lockdown Curry #1 three weeks ago, this time Hector was determined to keep the Spice Level down. This Curry would hopefully be more about the Flavour than the kick. I have no fresh Green Chillies anyway.

The Leg of Lamb was slow cooked after a whole Garlic had been inserted and the exterior covered in Za’atar, my favourite mix of Herbs first encountered in Israel back in the 1980s.

With the Lamb pre-cooked, today’s Curry was all about the Masala. To give the Lamb any chance of being – curried – the Masala was prepared yesterday and the combined mix left overnight. An ancient small tin of Potatoes was included, a result of Marg’s cupboard spring cleaning. You ought to see what was thrown out. There is always frozen Methi on hand, this time I used one piece instead of my normal two. Other than that, the Masala was created in the time honoured manner.

Today is Jonathan’s birthday, a big one. The celebration for his last Big Birthday in 2010 was interrupted by Eyjafjallajökull closing down airports across Europe. Curry-Heute covered the event. Dr. Stan has checked for any asteroids coming our way in 2030. Watch this space.

We planned to have our Curry this evening before attempting an online party. Jonathan, Howard, then Dr. Stan joined Hector around 19.00. We changed to a more stable platform, more joined, we were twelve, thirteen if one includes The Man from Bradford’s feeble attempt. Technophobe.

It was Marg therefore who reheated the Curry and brought it to the engrossed Hector. The Masala was suitably thick and far from excessive, the appearance of the classic Hector Curry. For me it needed more Spice, Fresh Coriander would also have enhanced the Curry. Hector has not been to a shop for a week, and it is the perpendicular pronoun who does the shopping. Marg loved the Curry, and everyone online had to hear how much:

The meat was very tender, a lovely taste, with enough sauce to soak up the rice. The medium spice suited me down to the ground, can’t wait for the next time to have it.

There is a portion left over, I could mix it in with a local Takeaway if I become desperate.

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Lockdown Curry #3 – April 8, 2020 – Curry-Heute – Ten Years in the Writing!

Posted on April 8, 2020 by Hector

More than just a Glasgow Curry Blog

It is ten years ago today since the first Hector post under the banner – Curry-Heute. In the previous months I had found myself spontaneously writing about Curry in Jonathan’s – Bier-Today – blog. The thought of writing a Curry blog had never been considered. Curry-Heute is therefore a play on – Bier-Today. Since the start of T-internet, I had parked the domain – Bier-Traveller.com. Bier-Traveller was only activated ten months after Curry-Heute, on St. Valentine’s Night in Brugge, – how womantic.

The original host and format was quite restricting, the photos were all over the place, the narrative too. Acquiring the – .com – was remarkably simple, learning WordPress, something else.

I have always liked the Germanic capitalisation of nouns and so set about incorporating this into the writing style. Even the Hector has to admit this has been taken too far, more italics and fewer capitalisations somehow became the compromise. I still miss the coloured background, it has apparently gone forever.

April 8^th, 2010, the first post was an introduction to my favourite German Curry House – Indian Mango (München). I was meant to be there today, however, COVID-19. Mein Host, Mr. Jolly Kunjappu retired earlier this year, Indian Mango continues. They assure me the fayre will remain the same. Hopefully by November, at the latest, I shall confirm this. Nowhere else that I know of serves a Fish (Chettinad) Curry to match Indian Mango. Ironically, on Day #1 of Curry-Heute, I had yet to experience their Chettinad in either Lamb or Fish.

Trips to Bradford since @1996 had invigorated my enthusiasm for Curry. (Back in 2010 I had never tasted a Manchester Curry.) Since Akbar’s opened in Glasgow, people here can enjoy Bradford Curry. On the first day of Curry-Heute, I had Curry with Marg at Cafe Salma [closed], a recently discovered Glasgow Curry House which rivalled the intensity of flavour at – The Village. Cafe Salma and The Village had flavours which simply were not encountered in the – Mainstream – Glasgow restaurants.

The Village “Curry House” had become home from home, at least two visits a week became the norm. Once Curry-Heute was established, I had to break away from my comfort zone, I am still about five restaurants short of having reviewed every Curry House in Glasgow. Around a third have [closed] in the past ten years.

It was Curryspondent Neil who had made Hector aware of Cafe Salma, he then came up with another venue. On August 14 (2010), Marg, Dr. Stan and Hector set foot in Yadgar – Kebab House for the first time. Hector was back days later with Howard, the rest is not only history, every visit is blogged, the #100^th in particular.

Every visit to – The Village – had involved walking past (New) Karahi Palace. It took until May 2011 to finally try their Curry. The Clydebank Curry Taste – is what came across. A Karahi Gosht full of Capsicum, was this why? Perhaps there were changes behind the scene, the Karahi Gosht soon rivalled Yadgar and yet was a totally different interpretation. The Desi Revolution is coming – I was brave enough to write when reviewing Karahi Palace #1. In 2019, Hector presented the certificate for Visit #100, this remains on display.

My last Glasgow Curry before I embarked for Polska was at the recently opened – DumPukht Lahori. Dr. Stan and Hector shared a kilo of a stunning Lamb Lahori Karahi which could have come straight from a Manchester Desi kitchen. I promised to return after my trip. With Polska in – lockdown – a week before the UK, the journey back approached nightmare proportions. Hopefully when we are all set free, the chaps at DumPukht will still be in business.

Aloo Gosht

My last two home-cooked efforts have been below par. Fortunately, Hector was able to raid the freezer: two portions of the ready made Curry from Yadgar have been held in reserve. There must be Curry-Heute!

The Manchester trinity of – foliage – topped the Curry from Glasgow’s top – Top Rated – Curry House. I felt more than just Basmati should accompany, Jeera Mutter Rice was called for. Mango Lassi would also help mark this special day.

Strangely, I did not combine the thawed portions and so reheated them separately. This proved to be a good decision. One portion had decidedly more Masala, actually it was closer to Shorva. The – Sucky Bones – were in here. The drier Curry would suit the Hector perfectly.

With the foliage in place and the Rice plated, it was time to savour the Curry.

The Lamb was on-the bone and reached double figures, seriously Tender Meat. My portion only had one piece of Potato. The Seasoning was instantly apparent, the extra Chillies added to the bite. The root Yadgar taste was there, so easy to identify, familiar – comfort food.

Good as this was, it was not Karahi Gosht, there lies the true treat.

Marg made a ring with her thumb and forefinger, a sign of approval.

It’s not my Curry – I had to admit.

Marg looked puzzled.

It’s from Yadgar!

In a recent survey, one out of one Margs like Yadgar Curry.

Deliveries during COVID-19: which Southside Desi-Curry Houses, if any, will deliver to Hector’s House north of the river?

Posted in Yadgar Kebab House | 1 Comment

Lockdown Curry #2 – Hector Cooks – Aloo Gobi & Chapli Kebab

Posted on April 3, 2020 by Hector

OK, I’ll admit the Spices for the Chapli Kebabs came out of a packet. One buys such items occasionally, wondering if and when they’ll ever be used. Today is that day. I have been wanting to make Aloo Gobi for ages, to see if I can get anywhere near a decent version i.e. – Dry, Spicy, Tasty – without mushy Cauliflower.

Chapli Kebab

The ingredients were assembled as well as was possible. The Chapli Kebabs I know have been made from Chicken, not – Meat – as suggested. I had bought Turkey Mince especially. I have no Fresh Coriander per se, frozen leftovers would suffice.

As a paste was the intended outcome, I blended the ingredients including the top centimetres of a tin of tomatoes as the rest would be required for the Aloo Gobi. Mix all above ingredients except oil – but they didn’t mean the Tomatoes or did they? I decided to not add the water.

I still ended up with far too wet a mix for my liking. What percentage of the Mince was Turkey, not Water? The mix was set aside for a good hour whilst I prepared the Aloo Gobi.

Aloo Gobi

A Vegetable Curry by any other name, or has Hector missed something? A minimal Masala was the aim, not a Vegetable Soup.

Having looked at quite a few online recipes, I settled for using the following: Onion Seeds, Cumin Seeds, Turmeric, Dried Methi, Garam Masala, Salt, Garlic Paste, Fresh Ginger (all teaspoons), plus the Potatoes, Cauliflower, Chilli, Onion and Coriander as shown.

This is remarkably similar to my Aloo Tare Ko recipe which comes out suitably – Dry. Perhaps I could have just stuck to the standard Masala as outlined in – A Beginner’s Curry – and produce a guaranteed – Masala.

Precious Mustard Oil was used, enough to almost cover the pan, the Onion and Cumin Seeds were added first to get them cracking. In went the rest of the Spices then the Onion, Garlic and Ginger. When I added the Tomatoes I realised this was always going to be too dry to create a Masala Mash. Maybe next time I’ll blend the Onions and (more) Tomatoes. Water was added as required to keep things moist. The Potatoes went in ten minutes before the Cauliflower.

Thereafter it was let the mix cook, stirring occasionally. Twenty minutes more was what I had in mind, however, the Chapli Kebab cooking extended this to half an hour. The oven was used to keep the Aloo Gobi warm whilst the Chapli Kebabs were fried.

I formed patties about the size I am accustomed to. Well fired – was the objective, not a lot appeared to be happening. On attempting to turn the patties, disintegration. Rethink. I need to stiffen the mix. I added Cornflour, Breadcrumbs were also an option.

Forming smaller patties, I managed to get them onto the pan more easily and with coherence, they also turned over more easily, maintaining integrity. Well fired – was going to take an age. I would settle for eight Kebabs, the discarded crumbly bits from batch one went into a bowl. Marg was in the kitchen hungry, nibbling.

Tasty! – Marg remarked, then the Spice kicked in. Indeed, they were quite different from anything Hector has cooked, nothing like the expected taste, the – kick – was testing.

Aloo Gobi

Chapli Kebab

The Kebabs went into the oven as they were prepared, the thinking being they would dry out a bit, lose the Oil. Both Dishes were therefore in the oven way longer than anticipated. The Aloo Gobi had dried out much more than planned. It now looked like my Aloo Tare Ko with Cauliflower.

The Eating

Unsurprisingly, the Aloo Gobi tasted exactly like my Aloo Tare Ko which I particularly enjoy. The textures of the Potatoes and Cauliflower were spot on, no rocks, no mush. The Spice Level was appreciably below the Chapli Kebabs.

Marg – I found the flavours and textures to be unusual, I enjoyed the crispy parts. The Aloo Gobi was full of flavour, it was a change. I didn’t eat as much as I thought I would eat, it was filling.

The Kebabs had never reached – well fired – and so I decided to fry the leftovers again to see if this could be attained. In minutes I had burnt offerings, now Marg was more interested. She enjoys cremated food and unfortunately for her, this is a rare occurrence in Hector’s House.