Girvan – Auld Acquaintance – Not to be forgotten

Posted on July 6, 2021 by Hector

Occasionally one comes across a venue which is not a Curry House, but does sell Curry, and something says it has to be investigated. Such is Auld Acquaintance (9 Dalrymple St., Girvan Ayrshire KA26 9EU) our first port of call for a late lunch when we arrived in Girvan on Sunday afternoon.

If proof was ever required that Hector does eat multi-national food, then the Croque Monsieur enjoyed on Sunday may go some way towards this. One helluva mass of Cheese and Ham was present.

Meanwhile, Marg had a rather tasty Greek Salad. Despite the Fetta being grated, instead of the preferred – slabs, this went down very well. If the Salad which accompanied the Croque Monsieur was anything to go by, Marg’s choice must have been wonderful. Mein Host, and Chef, Premil, came out from the kitchen to check all was well. His partner, Delphina, works front of house, both are great personalities.

Auld Acquaintance, a Restaurant by name, a Cafe by décor, has a World Menu. My decision to come this evening was to sample the Curry as Delphina predicted when we departed on Sunday. Marg need not have Curry, her choice.

A Curry features as the – Daily Special, tonight – Chicken Dhansak. You can’t win them all. The Menu has – Authentic Curry (Veg from) £10.99. Fish, Beef and Pork are an extra £2.50, £3.00 and £2.00 respectively. On telling Delphina that I preferred to avoid – Chicken – she went through to the kitchen and returned with – Kofta – as an additional alternative. Kofta – was recorded as – Malai Kofta – also – Spicy. Marg chose Penne Carbonara, however she was not about to abandon the food of the Indian Subcontinent. When Vegetable Samosas were mentioned, a portion of four was ordered to start. We were advised that they would be – small.

The four Samosas were served with an interesting Yoghurt Dip and a salad garnish. Piping hot, they packed a Spicy punch,. Potato featured prominently, the Pastry was fresh and flaky, definitely moreish.

No sooner had we finished the Samosas when Delphina brought out the Curry Ensemble.

Kofta Curry Ensemble

This was quite a spread, two brown, puffy Flatbreads, a Yoghurt Dip, Mango Chutney, a Poppadom, and a karahi containing the Kofta in a sound looking Masala. As I took stock of what lay before me, and planned my attack, Prenil came out with a Soupçon of Lamb Liver Pate.

I decanted the Rice which featured Raisins. For once, this was not Basmati. The portion was sensible.

I counted six Kofta as I arranged them on the Rice, each would be halved. With all the Bits, this would be quite a meal.

The first dip of Bread into the Masala was a shocker. What on Earth was this? Last night at Yasmin’s across the road, I struggled to sense any Flavour. Tonight it was going to be a matter of coming to terms with what I was eating. This was unlike anything I have ever encountered. Beyond – Earthy, was it the Bread or the Masala? I dipped the Bread in the Yoghurt, all was well, the Bread was sound.

On tackling the Kofta, the same strange Spice hit again, plus a Cheesy taste, not Foostie, surely? Delphina had said – Malai. That implied – Vegetable, these Kofta were made from finely ground Meat. The palate adjusted, I continued, alternating between Kofta and Bread-Masala. Small pieces of the dreaded Red Peppers were present, these were set aside. I hadn’t declared my aversion, it was a case of wait and see what comes. It was time to introduce the Liver Pate, something familiar.

Prenil came out and asked if this was the best Curry I have ever tasted. Apparently nine out of ten people have said thus. Hector, sadly, is one who says otherwise.

What was I tasting? I began a process of elimination. Cinnamon, absolutely not, definitely a Spice, not a Herb, so that ruled out Methi/Coriander. Not – Aniseed, Clove, Cumin (Seed), Tamarind, the big hitters. What’s left? Powdered – Coriander and Cumin? I must pair these when I get home and taste that combination. Or, is it possible there’s a pungent  Spice which Hector does not know of?

I cannot say I could ever rave about this Curry, however, it was most certainly a – taste experience. Better than – bland – I suppose.

It took me an age to work my way through all this. Marg had long finished her authentic looking Carbonara, so ordered a Coffee with Shortbread, whilst I had Poppadom and Mango Chutney for – Dessert.

The Bill

£40.42   This was relayed verbally, and so I can give no breakdown.

The Aftermath

We did establish that our hosts are originally from Bombay and worked in London before coming to Scotland. How does one end up in Girvan?

Girvan is the quietest town I have visited in years.

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Girvan – Yasmin’s Fine Indian Cuisine – A Staycation Curry

Posted on July 5, 2021 by Hector

Marg and Hector are in Girvan for a few days – Staycation-2021. In this west coast seaside town, en-suite accommodation was available at a sensible price for our chosen dates. Why do so many Scottish B&Bs think a shared bathroom is acceptable in this century?

Dalrymple Street is where Curry is found in Girvan, actually, outwith this main shopping street there’s not much of anything. Yasmin’s Fine Indian Cuisine (10 Dalrymple St., Girvan, Ayrshire KA26 9AE) is the only dedicated Curry House with sitting in. Closed on a Tuesday, it was tonight or never.

I had booked a table for 19.00, and so Mein Host greeted us by name throughout our visit. A young waitress took our Drinks order, a litre bottle of Sparkling Water was brought. With no Drinks Menu, there was no clue as to the cost.

Marg decided she was having Poppadoms (£1.50). Having photographed the Menu posted in the window yesterday, I had narrowed my choices to three possibilities, each in the – Hot Dishes – section: Chilli Bhoona, Lahori Masala, and the unusually titled Cobra.

There is a £1.50 surcharge on the quoted £10.95 for Lamb, therefore at £12.45, quite pricey for a Restaurant in the provinces. Of course, a substantial portion may justify this. Marg would choose from the – Medium Dishes – Lamb Lassani (£12.45). To accompany, Mushroom Rice (£3.75) and a Plain Paratha (£2.95).

*

The young waitress returned to take the Order.

I listed my choices and my reasoning:

I do not wish to see Peppers in my Curry.

I asked which had the most Flavour. The waitress admitted that she had no personal knowledge of any of the Dishes, but most people went for Cobra. She confirmed that Cobra would be – Spicy – but wouldn’t all the Dishes in this section be so? Having restated that my interest was more about – Flavour – I continued:

Should I phone a friend, ask the audience?

Why at this point did she not defer to someone in the Restaurant who could answer?

Cobra it would be for Hector, and the lady at the adjacent table assured Marg that Lassani was a good choice.

Marg then added her request for Poppadoms and Mango Chutney.

How many? – was the reply. Unbelievably, at Yasmin’s, like 7 Spices Balti (Sheffield) – Poppadoms – on the Menu is actually – the singular. Marg persevered despite knowing that this goes against everything that – The Curry-Heute Campaign – stands for.

No Peppers – was noted for both Main Courses.

The solitary Poppadom was accompanied by a surprisingly large bowl of Mango Chutney. Marg took care of the Poppadom, OK, I had a nibble with some Chutney. I suggested that rather than waste the remaining Chutney, we hold on to it, just in case.

The adjacent couple were finishing their glasses of wine at the end of their meal. Two female strangers let loose, after some ten minutes it became possible that xmas cards might well be exchanged.

The Rice arrived with the Curry. Fresh Mushrooms pleased, there was enough to share, just. There was an apology for the relatively late arrival of the Paratha. The Wholemeal Paratha had the – spiral – and was soft and flaky. A good choice, and somehow we managed to finish it.

Lamb Cobra

The half, large Green Chilli was the differentiating feature to distinguish our choices.

The redness struck us both, this cannot be natural. The Masala was suitably viscous, so not a Soupy Curry then. The Spice Level was decent, the extra Chilli would enhance this as and when required. Where was the Seasoning? I always congratulate Chefs whom I consider to be – brave. The Chef at Yasmin’s most certainly was not. As a consequence, the Flavours of the Spices simply did not come across, just their heat.

Marg was ahead of me in complimenting the Meat, it was delightfully Tender. The Meat count was into double figures, each piece was a good size, so the price felt justified.

Hector decided to go down the Chasni road and took some of the leftover Mango Chutney. The first sample of this new mix confirmed that Hector’s taste-buds were still working. Sweeter, yes, but definitely more Flavoursome than that which had been presented. A pity the rules of Curry-Heute did not permit me to add – Salt!

Lamb Lassani

No Toppings, one cannot therefore take – foliage – for granted. Having sampled a Soupçon of the Masala, it was difficult to say how it differed from the Cobra other than having less of a – kick. Again, in terms of Flavour, nothing significant was coming across. Ginger Strips and Coriander Leaves could have done a lot for this Curry. Marg’s verdict:

Dark red looking, very tender lamb and a rich flavoured sauce. (really?)

I enjoyed the Mushroom Rice for a change and half of the Paratha.

Mein Host came over as we neared the end – How is your meal?

I’ll tell you at the end, for reasons I’ll explain later – was my response.

Undaunted, he sat at the adjacent table and engaged us in conversation. Marg’s earlier conversation had established that significant travel was (once upon a time) involved in him getting to Girvan each day. All is well now. He confirmed that Yasmin’s has been in existence for some five years. Previously he worked at a Curry House in Newton Stewart.

We cleared our plates: every grain of Rice, crumb of Paratha, karahi wiped clean. This confirms that there was absolutely nothing wrong with the food served here this evening, but we were back in the land of Mainstream Curry. One always hopes to discover something special, surprising, not this evening.

The Bill

£39.60 As it was not itemised, I cannot confirm the prices of the Sparkling Water or Mango Chutney.

The Aftermath

It was a different chap who cleared the table. With Calling Card at the ready, I waited for the opperchancity to engage Mein Host. Unfortunately, he disappeared out the door with a large Takeaway, a delivery. The Calling Card was left, but this was not the end.

An hour or so later, we were heading back to the venue which may well be regarded as our – Local. Mein Host came out of Yasmin’s with another delivery and drove off, but only for a few metres. On spotting us he pulled over, opened the car door and thanked us for our business.

Now that was a – special – moment. There’s more!

Breaking News!

Angela announced this evening that as of Wednesday, doubly vaccinated citizens of the UK can enter Deutschland without quarantine.

Can we come back?

Menu extracts

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Glasgow – Madras Cafe – Sea Bass Molillee

Posted on July 2, 2021 by Hector

Madras Cafe (82 Howard St., Glasgow G1 4EE) is the third Curry House to occupy this locus. Mama’s Rasoi, a favourite venue of my late Mother, became Dawaat back in 2014, it didn’t last. Madras Cafe appeared last year, due to all the restrictions of Lockdown it has taken Hector a year to get here.

Hector took refuge from the impending rain storm just after 13.30. A family of four and a solo diner were in situ, the latter with a spacious window seat. Hector was given a smaller table at the head of the room, from there, all could be observed. Madras Cafe is very much an – Indian Restaurant – as the clientele confirmed. I watched the family get stuck into Dozas after they had finished their Mains.

The young waiter brought the Menu complete with lunchtime (£6.50) and pre-theatre (£9.95) options. The Lunch Menu clearly says Monday to Friday, so maybe a change of policy? Having studied the online Menu, – something in Fish – is what I had in mind. Soupy Curry is typical of that served here under the previous incarnations, if I can tolerate this at Banana Leaf then why not here? The abundance of – Peppers and Chicken – in many of the Meat alternatives limited the choice. Lamb Bhuna (£10.95) and Lamb Rogan Josh (£11.95) could hopefully avoid the – dreaded Ballast.

The young waiter had already supplied a litre bottle of Sparkling Water (£3.75) when I started my spiel. He deferred to his senior who brought the pad.

I’m trying to avoid both Capsicum and Chicken.

The above two Lamb Dishes were mentioned, so no flexibility then. I almost asked if Lamb Chettinad was possible, however, he led me to the Sea Bass Molillee (£15.00).

How thick is the sauce? – I had to ask, and I couldn’t bring myself to say – Masala.

I was assured it was – quite rich – and so took the plunge. Fried Rice with Jeera (£3.20) would accompany.

A Curry with – Coconut Milk – not the Hector norm. Still, I was happy to end up here, what could possibly follow Waris’ (Deira Lahore) wonderful Lahori creation midweek?

Three more diners entered. I heard them ask for a – Drinks Menu – but could not make out the response, they took soft drinks in the end. The Bar has an array of bottled spirits, and presumably liqueurs. There are no Bier taps.

I became aware of the time passing, at least I was not being soaked as were the occasional passers by. Madras Cafe is located behind the St. Enoch’s Centre, an area of limited footfall despite being metres from the riverside. The lack of activity along the banks of the River Clyde in the city centre still puzzles. Why is nothing happening here?

It was 14.15 when the Order arrived.

That looks good – was my reaction as the Curry was placed on the table.

The Jeera Rice portion was just enough, and certainly not excessive. I knew I should be able to manage this. I could not see much on the way of Cumin Seeds.

Sea Bass Molillee

The platter seemed huge, and the Fish occupied most of it. The Sea Bass may been deliberately broken into four pieces. As I carefully decanted the bits, so I became fully aware of just how much Fish was here. It is always difficult to judge the actual quantity of the Flaked Fish as served in a typical Bradford Fish Karahi. As I started breaking up the quarters, I could tell that this was going to be a lot of eating.

The yellow, pepper-speckled, creamy, Masala was not excessive, and the viscosity impressed. This was not a Soupy Curry, the ratio of – Meat to Masala – was favourable. Green Beans and bits of something – red – were immediately prominent. Tomato, I deduced eventually, not Carrots, and not …

The Spice Level was moderate initially, but built. When I bit into a supposedly  Green Bean and got a huge – kick – I realised some were Green Chillies. No problems with the Spice Level then, and for some I would suggest – take care! There was no sense of the taste of Coconut in the Masala. Not that I mind Coconut, but it does lead to Sweet Curry, this was not. I would upgrade the waiter’s – quite rich – to – seriously rich. This is not the style of Curry that Hector would normally order. Nor did the Masala have the South Indian Smokey Flavour that I have come to associate with Banana Leaf. It was clear that Marg would love this.

Sea Bass is not something I encounter often. This piece of Fish was cooked to perfection and far from the rubbery nonsense that too many venues dish out. The Flavour of the Fish was apparent and it retained a distinct sense of moistness throughout the period of eating.

One thing was missing, where was the Cumin blast from the Rice?

It took fully twenty five minutes to eat this Curry. The young waiter, who had witnessed my photographing the Menu and all thereafter, came over to ask if I was enjoying the food. I gestured to my almost empty plate.

I hope you give us a good review – I believe I heard though his face mask. Time to give the Calling Card, I saw it being taken to the hatch at the kitchen.

Suddenly, there was a blast of Cumin. One of the few seeds present had dislodged itself from wherever. I could have had more of this.

I asked for – The Bill – instead, a chap resplendent in Chef’s uniform stood beside me, beaming, this was Shabu, Mein Host. He confirmed their opening during Lockdown had been a far from ideal time to launch a new business. As I talked Shabu through the Curry-Heute website on the still reliable Oppo, he realised that he knew me from his time at KoolBa. I would imagine this may have been from the short-lived Union Street branch, Candleriggs survives. Shabu showed me his Recipe Book, of which he is clearly proud. I assured him that I have more than enough Curry Recipe Books. Why do I make so few Dishes from them?

The Bill

£15.57 This was after a 30% discount. Thanks very much. Once again, being Hector has its privileges, occasionally.

The Aftermath

There was the promise of a return visit – My wife will love the Sea Bass Molillee.  Another reason is to try the rare – Malabar Paratha – the elusive white Paratha which Hector adores.

Some updates:

Banana Leaf, the well established South Indian Curry Cafe is temporarily closed. Phoning them last week, I was told that they are closed for two weeks and are moving premises. To where, their spokesman did not say.

On the journey home I noticed that Pedlar and Spice is no more.

Madras Cafe – Menu extracts

 

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Glasgow – Deira Lahore – Fish Karahi, a la Waris

Posted on June 30, 2021 by Hector

Deira Lahore (641 Cathcart Road, Crosshill, Glasgow G42 8AE) is a Takeaway, however, for those who insist, eating in can be accommodated, just. The attraction of Deira Lahore is Maestro Chef – Waris, after years of floating around Southside Curry venues, he has made Deira Lahore his own.

Two Saturdays back, Hector popped in to check all was well. It was agreed that I would come and dine. Having studied the Menu, Fish Karahi (£6.99) had to be. Securing an authentic – Desi/Apna – Fish Karahi in Glasgow that has the – Wow! – factor has been an ongoing mission for many a year. I kept the Order simple, Fish Karahi for two, a Chapatti (£0.80) and a Paratha (£1.99).

I’m sure you will surprise us with something extra – concluded our exchange of text messages. The meal was set for today at 15.00, Marg would accompany. Marg had never met Waris, she missed out on the early encounters at Lasani Grill way back in 2014.

We timed our arrival to perfection, introductions made, we squeezed into our places at the second of the two tables. Somehow, five years have passed since I last sat in this spot.

Please don’t overfeed us – was a serious plea – we need to eat what we have ordered.

Waris told us that as well as the Fish Karahi he had also prepared Lamb Karahi. Knowing that not to sample this would be out of order, it was a greed that a – small portion – would accompany the Fish.

A simple Salad was presented, which I then realised was actually an elaborate plate of Spiced Onions. Red and White Onions had been infused with Mango Chutney, something different. Marg likes her Mango Chutney, this would go down well. The plate of Mixed Starters which followed was pitched well in terms of quantity.

Mixed Starters

Four pieces of Vegetable Pakora, Hector secured one. When Marg finds freshly made Pakora, she enthuses. This was much to her liking. Most of the Chicken Seekh Kebab came my way.

The taste of the Middle East – was noted, Cumin possibly the standout Spice. A fine Seekh Kebab, I was amused by the hole left by the square rod which had been used as the skewer.

I thought the flat pieces were Aubergine, I made the same mistake on my last visit. Nope, Potato Pakora, or – Fritters – as they have been served in Scottish Fish & Chip Shops for decades. This was the surprise element of what lay before me. Hot, freshly made, and with a definite – kick.

The Hot Red Sauce complemented all of the above. Marg remarked on the fact that it had been heated. Why pour a cold sauce over hot food?

Hector washed this down with a can of Scotland’s very own Irn Bru. Her Majesty the Queen visited the Barr’s factory in Cumbernauld two days ago, excellent publicity. This is also where Mango Rubicon is produced, Hector’s usual alternative to Sparkling Water.

After a suitable break, the Bread arrived. Two large Chapattis, and a Paratha beneath. Marg would manage one Chapatti, I told Waris that I rarely finish a Paratha.

The Swirl was evident, the layering too. Soft, buttery, now imagine this having been prepared with white flour instead of wholemeal. This Paratha was a fine example of the genre.

Fish Karahi

Topped with copious pieces of large sliced Green Chillies and Coriander Leaves, this was unlike anything ever seen before. Two Salmon Steaks were smothered in the darkest of Tomato-rich Masalas. I did ask Waris if it was all Tomato, Onions were in there too. My wife’s recipe – he admitted.

The first dip of Paratha into the Masala was the – Wow! – moment. One could taste the Fish here, this was truly remarkable. The Spice and Seasoning were not in one’s face, enough, perfect for Marg. How many times have I described my disappointment on being served a Fish Curry/Karahi where there is no sense of the Fish being present at all? OK, freshwater Fish ain’t naturally seasoned, Salmon, works so well in a Curry, and is filling. Beware, gram for gram,  it’s much more filling than Meat.

It looked as though the Spiced Salmon had been baked in the Masala, everything was therefore in harmony. Marg was loving this, a unique experience, nobody has ever served a Fish Karahi like this anywhere else.

Marg somehow had no bones, Hector had the larger piece of Fish, and therefore the backbone had to be removed. This Fish was beautiful in its own right, I forgot I had Paratha too. Paratha, Masala, Masala Fish, this is a Deira Lahore experience I thoroughly recommend.

Marg’s verdict:

I loved the Starters, especially the Vegetable Pakora which went well with the onion based salad. However, the Salmon Steak (Fish Karahi) was the highlight of the meal, succulent meat with a rich and earthy sauce.

It was a lovely expereince meeting Waris.

Lamb Karahi

Ginger Strips had been added to the Toppings. The Masala appeared identical to that which had smothered the Salmon. The Lamb was on-the-bone, and so the portion was not excessive, especially when Marg announced that she would only have a Soupçon. For Hector, this would be a case of eat slowly, enjoy.

When I visit Indian Mango (München), their Fisch Chettinad is always foremost in my mind, however, sometimes the Lamm Chettinad has more Flavour. In recent times I have ordered both, in that way, the fear of missing out is avoided.

Today was an equivalent moment. The Minimal Masala clearly would not have the pronounced Fish Flavour, so it suffered by comparison. To have ordered this on its own would have led to an entirely different review.

A significant blast of Cloves gave this Masala its own identity. Something black and solid went into my mouth I took it to be a Black Cardamom and so was expecting something – smokey, but Aniseed was being registered. There was Flavour here.

The Meat varied in quality. Some pieces were delightfully Soft, others took quite a bit of chewing. The bones were discarded, Lamb and Fish bones on the same plate, another unique experience.

Conversation with Waris continued intermittently, Takeaway customers were served, some clearly taken aback to see diners in situ.

A photo of Waris and his son appears somewhere in these pages, Waris told me he is no longer the tallest member of his family. Marg told Waris that I do all the cooking at home, and recently became bored with everything turning out the same. Waris admitted that he too enjoys other’s cooking for him, what he makes turns out – in his style. It is this style which Curry-Heute hopefully highlights and will encourage others to try.

Lamb Karahi & Fish Karahi

The Bill

After a few minutes of insistence, there was a financial transaction, nowhere near what should have been. Thank you, Waris.

The Aftermath

I met the other Chef last time, today it was Ikram who posed alongside Waris.

Next time, Waris’ Namkeen Karahi, this is where it all began.

Two very satisfied customers walked back to the car on Allison Street. Today is Wednesday, I resisted going into Sheerin Palace for Takeaway – Kofta Anda. I shall dine in there, one day soon.

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Edinburgh – Rustom Restaurant + Lazeez Tandoori – A Two Curry Day

Posted on June 23, 2021 by Hector

This was not intended to be a two-Curry-day, sometimes it just happens. Craig and Yvonne announced their intention to stay over in Edinburgh this evening prior to our Staggs (Musselburgh) trip tomorrow. With Marg presently up north, Hector thought – why not?

Having checked-in to the Haymarket Travelodge at 15.00, the nearby Rustom Restaurant (2 Grosvenor St, Edinburgh EH12 5EG) was the locus of the planned Curry-Heute. Being open all afternoon is a decided plus, this is the time of day Hector prefers to eat. Two chaps sat at the window table to the right, I was given the equivalent table to the left.

The Menu was brought, prices have gone up a bit since last year. The half-kilo remains a no-go option for the solo diner. £17.95 for the half kilo of Lamb Karahi on-the-bone is disproportionately high compared to the £24.95 for the kilo. Old is Gold – says the Curry section of the Menu, all Lamb Dishes are £11.95, no – Fish – option.

Bhuna was considered first, then Rogan Josh. Finally, Punjabi Masala became Hector’s choice. A – Dry Curry – it claimed, and why not celebrate one of Edinburgh’s few Punjabi outlets.

£1.95 for a Chapati, they’re having a laugh.

Boiled Rice (£2.50) was the logical accompaniment, not the Pilao (£3.95) or the whopping £4.50 for Egg or Mushroom Rice. How could Keema Rice (4.20) be less than Mushroom Rice?

As Cider has a tendency to follow Curry, today I considered having this as an accompaniment. When the waiter described the Strongbow (£5.50) as being from a can, and presumably 440ml, it was back to the standard Sparkling Water. £4.95 for the litre felt like a better deal. It’s Water.

I asked that no Green, Red, or Yellow Peppers would appear in my Curry. This was noted, somehow – on top – became part of the conversation. The warm bottle of Water arrived with a glass and ice. The waiter soon realised that more ice was required, he brought another glass, excellent anticipation. Hector was being well looked after, the waiter balanced attention with not being over-keen. He also noted my details for the purposes of NHS track and trace, no QR codes here.

I watched the occasional movement of staff around the restaurant, no sign of Yasi or Sunni, unless the latter has grown his beard. With the restaurant empty bar Hector, an opperchancity to secure more photos of the interior.

Meanwhile, I could not help but wonder who gave permission for the monstrosity that is under construction opposite, at what must be one of the most famous, and historic junctions in Scotland.

The Curry and Rice arrived after a sensible amount of time. The Rice looked particularly – white. – and fluffy. The portion was well judged.

Lamb Punjabi Masala

The blended Masala was topped with a Coriander garnish, leaves and stems. I counted seven quite large pieces of Meat as I arranged the Lamb and Masala on the Rice. Thankfully the Meat was Soft-Tender. Having done six rounds with Henry Cooper, aka – The Dentist – this morning, the anaesthetic may have worn off, but opening my mouth was still a challenge. Roll on an aching jaw tomorrow.

The Spice Level was well judged, a presence, not a challenge. The Seasoning was below the Hector idyll, however, there was still plenty of Flavour forthcoming. I convinced myself there was a sense of Pickle, but Achari this was not. A – Tangy Flavour – then, definitely an enjoyable experience.

This, my fifth visit to Rustom, is the first time I have had a Mainstream Curry, the Desi Karahi is of course outstanding. Today’s Curry was certainly well worth having. Every morsel, grain of Rice was eaten. Always a good sign, one feels the waiter should offer congratulations, alas he had been programmed to offer me – more. I took my time and finished the Sparkling Water. It was approaching 16.00, Neil would be waiting at Monty’s.

The Bill

£19.40     Restaurant prices, Edinburgh restaurant prices.

The Aftermath

A staff member and I did the double take, was this Sunni? Masks don’t help.

And so for a pleasant evening in – Edinburgh’s only pub – I’m told oft. Why do I prefer The Stockbridge Tap?

Hector had a a midnight Kebap in mind, yet it was only 22.00 when – time – was called. Ridiculous. Craig and Yvonne had Curry in mind. They knew that the highly recommended Lazeez Tandoori (191 Dalry Rd, Edinburgh EH11 2EB) was not far away, but Hector would have to lead them. Hector leading anyone, anywhere in Edinburgh?

Dalry Road appeared to be going on and on, all the way to Dalry. Just how much further was Lazeez?

From across the street, Hector was hailed. Behold, the daughter of David, sister of Ben, former school dux, and so much more intelligent by far… Hector recognises faces, they are unique, names are recyclable. I gave in, Laura!

Laura told me she passes Lazeez Tandoori everyday and has wondered if I knew about it. Does Laura not read Curry-Heute? There had to be a photo to mark the moment, and permission was granted to post it.

Half a block on was Lazeez Tandoori. Closed on Tuesdays, so no longer a seven day operation. If they opened earlier than 16.00 there would have been more visits by now. Kebab Mahal near Edinburgh University is presently Hector’s go to early Curry venue.

The tried and tested Lamb Karahi (£9.95) – without Capsicum – would be accompanied by a – soft – Paratha (£2.50) and a half litre bottle of Mango Rubicon (£0.99).

The Bill

£13.44     Paid by card, as is the custom in these times.

Is small permitted? – asked the serving chap with reference to Capsicum. If I didn’t accept this, then no Curry. Why had I not ordered Methi Gosht (£7.50)?

I heard Craig pay £10.00 which he thought was too little. Later, Craig and Yvonne would tell me he ordered Chicken Jalfrezi (£7.95) and a Lamb Balti (not on the Menu). In the end they received one Curry only, which could have been anything. Whatever, they thoroughly enjoyed it, and having unknowingly passed Lazeez Tandoori for years, they will be back.

Being uber-hungry, Yvonne produced a taxi back t’Travelodge. The food would still be hot, so not a bad idea.

I had asked for a Soft Paratha in the hope of receiving something close to my Perfect Paratha, only sourced at Tanjore – South Indian Restaurant in Edinburgh to date. This Paratha was soft, as in a Wholemeal Potato Scone. Despite the burnt blisters this was not the layered and flaky offering that ticks Hector’s boxes. Not an appetising Paratha.

Lamb Karahi

I could see copious bits of something red, and so picked out a mass of these before commencing. I soon discovered that these were pieces of Tomato, not the Dreaded Capsicum. With larger pieces also, this was quite a Tomato-rich Curry.

The Meat was plentiful, cut small, but not as extreme as Bradford-small, and was suitably Tender. The Spice was there, Seasoning was not. As a result this Curry had but one Flavour, a monochromatic Curry, is what was recorded, but black and white is/are two colours. Aber, Schwarze ist nicht ein Farbe! – as I learned on a Grobschnitt album.

As Curry goes, this was fine, in terms of Karahi, why did Chef think this was one? I did not see who cooked my Dish, usually Hector is recognised at Lazeez, not tonight. Face masks don’t help.

Did I mention it was actually a Donner Kebap I wanted this evening? Tomorrow, after Staggs.

Thursday morning update:

Waiting for the 44 Bus to Musselburgh from Dalry Rd, I  noticed that Verandah has gone. This was recommended as – the place – to go for Curry in Edinburgh back in the 1980s and so for decades was the only Curry House I ever went to in the Capital. My final, and only visit in the era of Curry-Heute, was not wonderful.

Posted in Rustom Restaurant, Lazeez Tandoori | Comments Off on Edinburgh – Rustom Restaurant + Lazeez Tandoori – A Two Curry Day

Glasgow – Yadgar – Dining In – By Invitation

Posted on June 19, 2021 by Hector

One suspects everyone in Glasgow has an extra spring in their step after Scotland thrashed the Auld Enemy – 0-0 – last night at Wembley in the Euros. Arriving at Queens Park half an hour before the 14.00 post hockey rendezvous with Marg, Hector went for a wander.

Ten days ago, walking along Allison Street, I was surprised to see the shutters down at Spice Haven. Today, the latest incarnation of these premises is unveiled – Nan Factory.

People at this site do not appear to have much luck. In just four years these premises have changed from Lasani Grill, with Waris, then without, Al-Anwar survived one month only, Basharat G’z followed, then Spice Haven – all no more. On Langside Rd., Shinwari Restaurant has gone. When exactly? – Hector may never establish having been kept out of the City for so much of the past year.

Arriving at Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP) just before 14.00, the shutters were partially down here also, but there was sign of life. Moments later all was well, however, in the meantime, Hector wondered if there had been a cock-up, other sources have Yadgar opening at 15.00. I had advised Shkoor of our arrival time, unusually, he hadn’t responded.

Marg was punctual, and took her seat in the revamped dining area at Yadgar. The bench seats along the wall will only come into use when the present social distancing limits are removed.

The tables looked very familiar, on my last visit here for a Takeaway, I was told that new tables were due to arrive.

With no Naveed pro tem, I had to ask the new chap if he was expecting us. This baffled, why should he? I was weighing up my options, having studied the ready-made Curry on display, when Shkoor walked in; he was expecting us, tomorrow. Something had distracted him, Happy Big Birthday, Shkoor.

Shkoor confirmed the daily opening time of 14.00, however, this is under review. 

A Curry befitting Hector would be prepared, Lamb of course. I did give warning that the appetite is no longer what it was pre-Lockdown. The half-kilo remains manageable, but I know what happens when Hector dines at Yadgar. Marg was pleased to be offered Keema Aloo Mutter. No Starter for Marg else she would have no chance with her Main Course. Hector asked for Chapli Kebab to fill in the time whilst – the creation – was being prepared. The Chapli Kebabs were on display, always magnificent. Two Chapattis and some Mango Rubicon completed the Order.

Chef Arshad entered moments after Shkoor, it is assumed he would be in charge of what was coming Hector’s way. A Salad sat mid table until the arrival of the Chapli.

*

Chapli Kebab

Look at the size of these, two huge Chicken Chapli. Marg decided to help me out and have one half, along with the bulk of the Salad. The Red Sauce served hot is an ideal accompaniment, extra heat in both senses.

The freshness of the Chapli was apparent, the kick took me by surprise despite having gorged on these often. Maybe one day I should just come and have half a dozen Chapli and ignore the Mains. Maybe not. They are that good.

Conversation with Shkoor was ongoing throughout our stay.

The new furniture is on its way from China.

Via the Suez Canal ? – I asked.

Whilst the pictures have not changed, the walls have been given a further makeover and this looks like yet another new floor. Still no sign of the Curry-Heute #100 certificate, to see this, visit Karahi Palace. For those who worry about these things, the toilets remain pristine. A – Curry Cafe – Yadgar may be, no-one should have reservations about dining here.

Hector’s travel plans were discussed: – as soon as we are set free, Marg and Hector are off, though shorter trips may become the model, the May-June England trek was testing.

Keema Aloo Mutter

What a plateful! – foliage – too. Way more food than Marg could manage at one sitting, about a third would become Takeaway.

Sensationally Dry, no visible Masala, but with enough inbuilt moistness to make this the Desi Delight it can be. The Potatoes appeared to be plentiful, Marg could eat Mince, Potatoes and Peas every day.

Marg marvelled at the size of the Chapattis. Any larger, and they would have spilled over the tray. Light, freshly made, and so much better than anything seen on the trek northwards through England.

A very filling and spicy Keema with plenty of potatoes, peas and coriander – observed Marg – to make it one of my favourite dishes.

Do you eat anything else? – Shkoor directed at yours truly.

You don’t serve Kleftiko – was the reply.

This sensational Greek baked Lamb Dish was unknown to him. My love of Greek food was described:

Any idiot can stick a piece of Meat under a Souvla (grill), it’s the Traditional baked Dishes I love. This is why Marg and I head to Athena, the Pakistani Cuisine is excellent, Curry for lunch (€4.00) then Greek for dinner.

Achari Goshat Karahi

…except I wasn’t certain about that when it was presented.

Lamb Chops Achari! – I said with glee to Shkoor. He confirmed the presence of – the Pickle.

Was Shkoor physic (sic)? Through all the months of Lockdown, I wondered what I would order when finally permitted to return to Yadgar. This was top of my list, but would the chaps be happy with this departure from the usual Goshat Karahi? No need to worry, this was all for Hector. How many Lamb Chops?

Four Lamb Chops as a Starter is wonderful, five even better. I couldn’t tell how many were buried beneath the Thick Masala Mash, which amusingly featured – Diced Carrot. Carrots in a Yadgar Curry? I have long suspected this to be one of their – secret ingredients – denied by all of course.

Ginger Strips, Coriander Stems and Leaves topped the Masala Mash. Mash, this Masala was appreciably Thicker than the even the Yadgar norm. I dipped a piece of Chapatti into the peripheral Oil, not much happened. The Masala next, the Pickle Flavour was there, the Spice was moderate, however, in minutes both of these elements became more evident, a slow burner. The Seasoning was there, balanced, not – in your face.

With everything hotter than everything else, I tentatively approached Chop #1. Holding the bone in a piece of Chapatti was bearable, just. How big were these Chops? Chunky, appreciably larger than anything I have been served at any venue in recent times. The Meat was super-soft, baked, not grilled, no shortcuts here. I had a plate for the bones, one, two, three, four. Only at this point could I establish that the total was eight. Eight Lamb Chops I could manage. Eight years ago Hector, dining alone, unashamedly set a record here: sixteen were served, sixteen were eaten.

I shall not offer Dessert – Shkoor informed a relieved Hector.

He offered more Chapattis, not required.

I have seen families sit down with a pile of Naans and share this quantity of Curry.

Bread with Meat, you eat Meat with Bread – was his response.

Shkoor was scheduled to depart, he confirmed that today’s meal was on the house. Marg of course challenged this, she had forgotten that back in April, Shkoor extended the invitation to celebrate the reopening of the dining area:

… you and your better half will be given an invite to the new refurbished sit in whereby you will have the opportunity to ‘mark’ your favourite roost.

It was for this reason that Hector had Marg present today, some of the Chaps may have wondered why I kept this visit quiet.

Lime Rind! A big Pickle Blast! Two Chops to go and Marg was dipping Chapatti into the Masala. The Diced Carrots may well have been in the Pickle. We would finish this. Eight Chops, definitely a new limit.

*

*

Lamb Chops Achari, no other venue known to Hector serves anything like this.

Chef Arshad came out to take his customary bow, as always our appreciation was conveyed. The moment had to be captured. Arshad knows the secrets of Yadgar.

The final photo shows a substantial Takeaway, but not from Yadgar. Hector arrived with this, all shall be revealed in a parallel post.

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Glasgow – Deira Lahore – Catching up with Waris

Posted on June 19, 2021 by Hector

The first port of call on my Saturday afternoon wandering was Deira Lahore (641 Cathcart Road, Crosshill, Glasgow G42 8AE). I have been doing this periodically but most recently, if recent is appropriate, visits have not fulfilled their purpose: to say – hi – to one of Glasgow’s understated Chefs – Waris.

The man himself was front of house as I entered, the reception was warm, sincere, the single customer waiting for his order must have wondered – wtf? Whilst Waris sorted his Takeaway, I examined the Curry on display. Despite the fact that I was meeting Marg at Yadgar shortly for a feast, it felt churlish not to put some cash into the coffers of Deira Lahore.

Aloo Gosht (£5.99) and Keema Aloo Mutter (£4.99) looked like the best of what was available, I will admit to believing I saw (wrongly) Aubergine in the Lamb Curry melange. Waris held up two sizes of container, Hector went – large.

The Bill

£12.00   Large portions.

The Aftermath

Thereafter we managed to chat. Waris insisted I photograph his colleague – the Chef – so presumably what I had just purchased was not cooked by my friend.

On previous visits I have been aware of a small table in the corner, sitting in was possible, albeit a squeeze. Today, the seating gave the impression that they are more serious about accommodating diners. Waris agreed he would cook for me by arrangement, and suggested I bring friends, but not too many. I mentioned – Namkeen Karahi – as this is something Waris does particularly well, however, on studying the Deira Lahore Menu, I see there is Fish Karahi.

Can Hector resist a Fish Karahi? Could it be the definitive example of what I have been searching for all these years in Glasgow? At the hands of Waris it may well turn out to be.

The reviews of my Takeaway follow below, in the meantime I wish to highlight that Deira Lahore is open at 10.00 daily with – Desi Nashta – served on a Saturday and Sunday. Asian Style Specialities – include Paya and Haleem for those who enjoy that sort of thing. For Hector, Aloo Gobi may well suffice.

Monday – Aloo Gosht

I don’t know what caught the light and made me think – aubergine. Possibly a large piece of Cinnamon? The presence of – Sucky Bones – was the big plus here, hopes for something beyond – decent – were raised.

Whilst the karahi was in the oven, I set about making some Fried Rice with Onion and Mushrooms, two portions, enough for tomorrow also.

The Shorva soaked into the Rice, this is how I prefer to have a Curry with a Soupy Masala, it also spares the laundry bill when Chapattis are involved. The big – Spice hit – took me a bit by surprise, good for something off the shelf, as it were. The level of Seasoning I marked down as being – OK. The Meat varied from mostly Soft to Tender, some chewing required, and the portion was plentiful. The Potatoes is where the full – Desi Curry – was revealed, here much more Flavour was revealed. Ah, the humble Potato, such a major player in the enjoyment of a Curry.

Desi – this Curry most certainly was, but nothing earth shattering. It were awright – as they say in Yorkshire, is how I felt whilst eating this Curry, however, towards the end, something happened. The sense of satisfaction kept growing, the Seasoning became more prominent, the Potatoes? Hector’s palate was in a very good place for a full hour after finishing. Remarkable.

Tuesday – Keema Aloo Mutter

This Curry was – Wet. I note that Deira Lahore do a Lamb Mince Karahi (£6.99), this was not it, this was – Curry. So much so, it was reheated on the hob, no worries here about losing precious moisture. As with the Aloo Gosht, Mushroom Rice would accompany.

Spice? Where was it. Seasoning? Nope. Flavours? Had I been served this as Mince, Potatoes and Peas, it would have been acceptable, as a Curry I have to ask – really?

An infusion of Cloves would have kick-started this Curry, Cumin, Herbs too, sorry, this did nothing for me.

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Glasgow – Akbar’s – By Request

Posted on June 16, 2021 by Hector

Chapatti John declared his desire to visit Akbar’s (573-581 Sauchiehall Street G3 7PQ) as soon as. Despite the many new Curry experiences which Hector has introduced to John in recent years, this remains his favourite Curry House in Glasgow. Dr. Stan was on board, he may be returning to form.

I arrived minutes before the 17.00 opening time and rendezvous. The door was unlocked, so in I went. Imran was there to greet me by name, there was no booking. I was led to a window table, by the time we departed, all window tables would be occupied. Window dressing, it always amuses.

I told Imran I was down in Bradford a week ago. He asked if I went to Akbar’s.

Why would I visit Akbar’s in Bradford? – and went on to recite the venues I had gone to.

The chaps were punctual, drinks were sorted: Sparkling Water (£2.25) for Hector, a Fresh Orange Juice (£2.50) for Dr. Stan and a standard glass of Red Wine (£4.25) for John. He had considered going large, but at double the price, he felt as if he should be getting the bottle.

Poppadoms? No thanks. Poppadoms? No thanks. Poppadoms? No thanks.

If Imran really wanted us to have Poppadoms, he should have sent them to the table as per the Dips. A positive feature of dining at Akbar’s which sometimes becomes a negative, is the intensity of service. The staff are trained to be attentive, but they can be relentless. Do people give in to this pressure to add extra pounds to their bill from the start? A rhetorical question.

Lamb Chops (£4.45), the best value Chops in the country, possibly, Hector cannot resist. John was nearly on board but changed his mind to Mixed Kebab (£5.25). For Dr. Stan, the obligatory Seekh Kebab (£4.00).

It’s years since I last had the Roshan Lal (£10.45), I made sure the dreaded Capsicum would be withheld. John and Dr. Stan both chose Karahi Gosht and Spinach (£8.95), nothing new there. John said he would limit himself to an initial three Chapatis (£0.75), Dr. Stan would manage one. For Hector, a Coriander and Chilli Naan (£2.95). All Mains were asked for in the – Asian Style. If one doesn’t, a lesser Curry is served. That is the way it is, even in Bradford.

As the window tables filled up, and food brought to those who arrived quite a bit after us, the forty five minute wait for Starters began to feel excessive. Eventually, the familiar sound of a sizzling platter was heard approaching.

Lamb Chops

Four Chunky Chops, all for me, always an extra special treat. The extremities were cremated to perfection, and the Meat cooked through also. Easily the best Lamb Chops served to Hector this year. The Spicy marinade clung to the Meat, tasty. All the pleasures of gnawing at bones, a dental appointment is due next week, Hector was taking chances.

Seekh Kebab

The Menu says – Chicken – this was hard to believe given the dark colouring. Again, these must have been well fired, and look at the size of them.

I enjoyed that – Dr. Stan offered spontaneously – they are good.

Has a year of Lockdown turned Dr. Stan into a chatterbox?

Mixed Kebab

One Chapli and one Seekh Kebab, plus two large Bhaji/Pakora. I would have expected more, even one Lamb Chop. Why the Bhaji? Whilst John enjoyed it, I suspect he knew his fellow diners had chosen better.

The wait until the arrival of the Mains was not too long, we were already late for our 18.00 slot at State Bar. Imran himself helped bring the Order.

The Naan is always a standout. No way could one man finish this, today Hector had two helpers. Having assured John that he could assist with the Naan after devouring his three Chapattis, he was up up for it. Even Dr. Stan got in on the act.

For the first time, at a table occupied by Hector, the Naan was finished.

Roshan Lal

The young waiter had come back moments after ordering to confirm I wanted Meat and not Chicken. The Menu clearly says Meat, this Dish would be pointless in Chicken.

The small cut Meat, in the Bradford Style, was covered in more Masala than one has in a Karahi. This is what I was after, three intense days in Bradford had put me off Lamb and Bread. Here was Hector, fully recovered, dipping copious pieces of the light and fluffy Naan into the rich Masala. The Herb-taste of Bradford was prominent, that is why I was here. The Spice hit hard, Asian style, this is what you get. The Seasoning was a good bit below the hoped for level, but let’s not have that spoil the moment.

Sliced Green Chillies and cooked Tomato were encountered deep down into the karahi, there was no let up in the – kick – therefore. When I had to wave the Naan flag, it was Meat and Masala only, not Hector’s ideal scenario, but payback for the Bread indulgence. John eats differently, he makes a sandwich with his Chapattis, The Man from Bradford and Hector both apply the Bread-pouch filled with Masala approach.

Karahi Gosht and Spinach

Served Bradford-dry, this has been John and Dr. Stan’s go to Curry at Akbar’s for some time. Hector had it on his birthday earlier this year. Masala with Spinach, the preferred interpretation, and again small cut Meat.

John was pleased that – bones – are not an issue here, he can eat all that is served. John concluded that this Curry was still right up there with the very best. The – still – was perhaps a nod to the many venues I have introduced him to. Dr. Stan concurred.

This may be the time to mention that Yadgar is open once again – to dine in.

The Bill

£57.00   Drinks, Starters and Mains, excellent value, excellent fayre.

The Aftermath

Not that Hector was ever a regular at Koh-I-Noor, but it is sad to see the premises boarded up. I was later reliably informed that Indian Gallery will not re-open. The World Buffet also on Sauchiehall St. is boarded up too. I bet the family of the Rawalpindi may come to see the error of their ways, if the story I was told holds true.

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Glasgow – Karahi Palace – Maestro Chef Rashid, he knows you know

Posted on June 12, 2021 by Hector

A Saturday afternoon-evening in Glasgow, a pleasure once taken for granted, a pleasure denied through Lockdown and travel restrictions for over eight months. A warm and sunny day, summer may be imminent, George Square was quiet apart from some guy peddling his take on whichever deity he thought we should be following through whatever manner he decreed. The masses were assembled in Buchanan Street, I have not seen so many people in the flesh, as it were, for so long. Clydeside is becoming unrecognisable, on both banks, tall buildings under construction, yet footfall here remains almost non-existent. Köln, Berlin, Paris, Glasgow is not.

Footfall in Tradeston may change within the year when the Barclay’s campus is completed, enjoying a quiet meal at Karahi Palace (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ) is something I shall not be taking for granted in future. Karahi Palace quite simply produce one of the finest examples of Karahi Gosht encountered anywhere on the planet, one day the many will discover that this is so.

Dr. Stan and Hector had a 14.30 rendezvous, only the Good Doctor’s second Curry out this year. He was soaked en route to The Village last time, not today. Taking my preferred seat, I was greeted by Chef Rashid, Maestro Rashid. I confirmed my Order but told him I was waiting for a friend. Dr. Stan was punctual as always.

The Menu is available on request. I note that none of the major Curry Dishes are listed on the display boards above the counter, that is for Kebaps etc. I was pleased to see the – Curry-Heute #100 – framed certificate was back in its place. Rashid recited the Curry on display to Dr. Stan who then accepted he was having what Hector was having: Lamb Karahi (£8.90) and a Chapatti (£0.70). He withdrew to his cooking spot then emerged a moment later:

Same salt, same methi?

Thumbs up – he knows you know.

We nibbled on the Salad, cherry-picking it before Rashid offered us – the white sauce. Another chap, whom I did not recognise was assisting Rashid. With plates, cutlery in situ, it was time. Chef Rashid was happy for the moment to be captured.

Karahi Lamb

A Sizzling Hot Karahi, the Lemon Wedge was a new addition, the chance to squeeze on some Citrus, yum. Syboes, Ginger Strips and Coriander were accompanied by slices of the large Green Chillies, chances were, the latter would be cooking in the peripheral Oil. Large, plentiful, pieces of Lamb, some on-the-bone, were smothered in what I have long deduced is a Tomato-based Masala. This Masala was not red, but Burgundy, even visually, the richness oozed.

*

Two Chapattis, one each, enough, these were substantial, not of the species abundant in Bradford. The first dip into the peripheral Oily Masala sets up that which follows. The Flavours hit hard, the Seasoning guaranteed this, then there’s the Herbs, Methi Man!

The Meat had everything, soft bits, chewy, and Flavour. One cannot help be mystified as to why so many venues serve Meat where Spice has not been given a chance to permeate. The taste of Lamb itself came across.

Towards the base of the karahi, as with my last visit, the taste of burnt Tomato, the Masala was still cooking on the table, and the Seasoning, and the Spice, and the Flavours, it was all happening here.

In the midst of all this, Chef Rashid brought a jug of Tap Water:

Rashid, this is magnificent! – I assured him. More smiles. The added joy of the Curry Cafe when Chef is also front of house.

Hector’s Karahi was – wolfed down. For years the pace of eating has been slowing towards a snails pace. This was – easy eating.

Dr. Stan, renowned for his – Mmmmms, uttered a statement beyond anything he has contributed in the last decade:

That was glorious!

(A) very rich blend of spices.

This is Karahi Gosht at Karahi Palace. One day, the mob shall descend upon it, change is inevitable. Enjoy as it is, whilst one can.

The Bill

£19.20 The card machine was not working today, there was a bold sign at the counter to make this clear.

The Aftermath

Rashid’s – assistant – was sitting out front having a cup of tea.

Rashid is a wonderful Chef – I assured him.

Through broken English, the following minutes astonished. This was no assistant, but the Chef from Sheerin Palace, who apparently works in the mornings only.  He was here to see his friend. I had to compliment him on his Kofta Anda, but also get in my dig about why he does not prepare enough … cf – In Search of Kofta Anda.

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Glasgow – Darbar Grill – In Search of Kofta Anda

Posted on June 9, 2021 by Hector

Darbar Grill (140 Allison St. Glasgow G42 8RP) is not where Hector planned to have Curry-Heute, however, it proved to be a worthy fallback.

It’s Wednesday, and the chaps are meeting – inside a Glasgow pub – at 18.00. Wee Nippy – said back in October she was closing pubs for two weeks. The last eight months has been the longest fortnight Hector has ever endured.

Wednesday and Saturdays, Kofta Anda day at Sheerin Palace, also on Allison Street. Arriving with Marg, just before 17.00, only three Meatballs were left in the tray, no Eggs. The customer before me may have purchased the last portion. The serving chap smiled as he told me it had gone. Hector was not amused, if Kofta Anda is sold out before teatime, then surely they need to prepare more?

We had parked near Spice Haven, worryingly, the shutters were still down, and they claim to open daily at noon. I haven’t seen anything from them on a certain social medium lately, surely not, again?

We walked round to Calder Street in the off chance that Yadgar’s renovations were complete. Not yet. Shkoor assures us he will announce when they are open once more for sitting in.

And so to Darbar Grill, reliably open all day, to see what was on offer. Ahmed, once the Chef at Sheerin Palace, cooked a very fine – Desi Style Karahi – for John and Hector last month. I do not recall ever seeing Kofta Anda here.

There was Chicken Keema Aloo (£5.00) on display which became Marg’s choice along with the usual Chapatti.

For Hector it was once more back to basics. Ahmed’s son talked me through the other trays on display. Aloo Gosht (£6.00) it would be, with Basmati (£2.49) to accompany. Hector still feels Breaded-out. The Daal looked irresistible, I asked for a small portion.

One other diner sat at the rear, to give him space, we sat in the main room. Darbar still has the appearance of being not quite finished décor wise. A jug of Tap Water and a Modest Salad were brought to the table. 

The reheat did not take long, the Chapatti was freshly made.

Chicken Keema Aloo

Chicken always looks pale in comparison to Lamb Mince. This Keema was suitably – Dry – and so was served in the authentic Desi-style. No sooner had Marg begun when a second Chapatti was brought. OK, she might manage a bit. When the third Chapatti arrived, it had to be declined. Fine, we were being well looked after, but we do try not to waste food. Marg’s verdict:

A notable change of flavour with the Chicken Keema, a coriander kick, but will not change my preferred minced lamb. It was tasty enough, OK. I was hungry, I ate it all.

Aloo Gosht

Five pieces of Meat were visible as I decanted the Lamb and Shorva. Having done so, a sixth, and sizeable piece of Lamb on-the-bone was encountered. This was a larger portion than I have been served here compared to a couple of years back when bringing Mother here was a semi-regular occurrence. Two large bits of Potato were also included which means that by rotating the plate, I managed to make it look as though the Hector was not diving back into an indulgence in Lamb, just yet.

The Lamb was melt-in-the-mouth, so well cooked. The Seasoning was below my personal preference, however, the Spice and Flavours from the Shorva were up to scratch. As hoped for, the Potatoes had absorbed so much Flavour from the Soupy Masala, they were excellent.

There is always an inward wry smile of contentedness, if not contradiction, when I order a Shorva. Serve me this in a Mainstream Curry House and I would be tempted to throw the toys out of the pram. Take me to a Desi Cafe and all is well. The traditional, if not now – old-fashioned Curry taste – is still appreciated.

Daal Makhani

I’m calling it – Makhani – due to the colour, a straightforward (Tarka) Daal would be lighter, closer to the colour of Marg’s Keema. Marg took a Soupçon, that was enough for her. Cough – this had a serious – kick. With the Earthy Flavour, what a beautiful accompaniment this was to the Aloo Gosht. Two simple Dishes working in harmony, and despite Rice and Daal probably being a – no-no – with the Shorva, all was well.

The Bill

£14.00 One day there will be a printed Menu and I’ll be able to itemise the components. The online Menu would have included four Roti with the above order.

The Aftermath

We had only seen Ahmed briefly today, his son did look after us well and remarked that he looked forward to reading my review.

Something I picked up, almost by chance. This makes two Curryspondents who have written to Hector in the last couple of weeks to approve –

The Curry-Heute Campaign.

Succinct, moi?

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