Lockdown Curry #1 – Hector Cooks Nihari, with a Yadgar – Keema Mutter Aloo in reserve

Posted on March 24, 2020 by Hector

Nihari, not Hector’s favourite Curry. Whilst the flavours can be decidedly different from the Karahi Gosht which appears so often in these pages, the issue is the accompanying – Shorva.

Two smallish Lamb Shanks have been in the freezer for perhaps too long. Freezer space may be better used by food that I know is definitely edible. Today was therefore one of experimentation, if deemed horrible, the Nihari gets ditched.

The fallback was also from the freezer, a portion of Yadgar’s – (Chicken) Keema Mutter Aloo. Today Yadgar announced that they are closed as instructed, but next week hope to set up Takeaway from 14.00 and Delivery from 15.30. Delivery, but how far?

Recipes for Nihari were studied online, not one of my five Indian cookery books had this dish. Some recipes had Onions, some not. Cooking a Curry without Onion, Tomato, Turmeric, no Herbs? I settled for one small Onion. Nihari Masala presumably can be purchased in a box. Again, after looking at a few sites, I settled on what appears on the Nihari Recipe page. Nutmeg, I never get to use Nutmeg, today is the day!

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The Nihari Masala was roasted then ground, having taken care not to let it go too far in the wok, else black smoke fills the house.

Once the Onions then the Lamb Shanks were browned, the first mixture of Spices was stirred in.

On releasing the pressure, the Lamb was clearly well cooked. The Nihari Masala was stirred in and cooked for a further twenty minutes. Who spotted the big Green Chilli? If it wasn’t cooked today… Finally, Wholemeal Chapatti was the chosen Flour for the end sequence, I have to get rid of it somehow. Future Bread making will be done with White Chapatti Flour. Today I defrosted an Asda Flatbread which I know to be excellent.

The Shorva for the Nihari was thankfully thicker than any I have been served in a restaurant. First sample, too much Nutmeg? More Salt and more Cinnamon required, I adjusted the Recipe accordingly. It also tasted a bit – floury, less required, but then the sauce stays thin. I decanted to a new pot and set the Nihari aside for two hours.

Two Hours Later

With the Bread in the oven and some Basmati in the Microwave, time to reheat the Nihari and the Keema Aloo Mutter. The difference between the two was clear, the Keema had Oil, the Nihari had Gravy.

Nihari – Lamb Shank

Most importantly, the Lamb was up to muster, beautifully Tender, full of Flavour. The sitting time had helped the Flavour of the Shorva, the – floury flavour – had gone, the Seasoning had developed. The Spice was never going to be more than bottom end of the scale given what did not go in. Is this where Chefs in so many German Curry Houses start from?

Marg found it pleasant, no more. For once she couldn’t say it was – Spicy. She acknowledged that this Curry had a – Gravy – rather than a – Masala.

What’s it called?

The Tomato and Garlic Flatbread lived up to expectation. My dislike of Naan with too much Garlic is well recorded. This Bread does not suffer from that and it always rises at the edges. Definitely worth having a couple tucked away.

The Keema Mutter Aloo had the Seasoning, and way more Spice. That it was Chicken Mince did not bother me. The Peas and Potatoes offered much needed diversity, else our meal was Meat and Gravy.

The next time Lamb Shank finds its way into my shopping basket, it shall be cooked as nature intended – Kleftico.

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Glasgow – The Village “Curry House” – The Lockdown … and some rushed t’pub…

Posted on March 20, 2020 by Hector

Just after 17.00 this evening, PM Boris announced the closure of all Pubs and Restaurants as of tonight. For Hector, this was the second Friday in a row, my Curry in Lodz (Polska) was spoiled last week by a similar announcement. Actually, could the Curry at – Touch of India – have been any worse?

Marg was due to retire mid June, today may well turn out to be her last full day. However, she’ll be back on Monday, and every day  until then if required.

Knowing that tonight would be the last opperchancity for Curry in a restaurant for the foreseeable, there had to be some sort of celebratory dinner. The Village Curry House (119 West St., Tradeston, Glasgow G5 8BA) is Glasgow’s largest, I was confident there would be safe space between all diners. The manager greeted us with hand gel, we were shown to a table. Little more than half a dozen tables were occupied, though a wedding party assembled during our visit, the last great gathering of March 2020 on these premises.

A new Menu was brought, gone is the A3 card, here was a bound book featuring everything The Village has on offer including – Burgers. Prices have gone up, and some. Hector’s favoured Lamb Karahi has reached near astronomical levels – Lahori Karahi – served on-the-bone has reached £20.95 for the half kilo. Along the road at DumPukt Lahori, the full kilo is available for less. Having passed DumPukht earlier this afternoon, it was closed, else it would have been my first choice venue this evening.

DumPukht was open as I passed later.

Mysteriously, the Tawa Kirahi, also on-the-bone, is a mere £34.95, and claims to serve 4/5. Not when – The Friends of Hector – dine out. Hector’s long term favourite – Lamb Desi Qorma has gone, only the Chicken version remains (£9.95). The Laal Lahori disappeared during the Menu revamp when the current premises opened. What has happened here? Hector the Consultant – is always available, and many a Restaurateur has asked for my opinion for future menus.

We settled down to the complimentary Poppadoms and Spiced Onions plus a litre of Sparkling Water which remains comparatively good value at £2.95. Whilst I was taking my notes, Marg declared Lamb Lahori Karahi – Single – boneless (£10.95). Having had a relativity late lunch, the – Single – portion of the same would suit the Hector, but on-the-bone (£11.50). For Marg, a Tawa Chapatti (£1.10), I would ask for a variant of the Naan on offer, my favoured – Chilli and Coriander Naan (£3.50) – with no Garlic.

All was noted, Medium Spice for Marg, above Medium for Hector. One of the Baig family, Kasif’s elder brother (?), came over and told us that – someone – was here two days ago and mentioned my name. To whoever, hi!

The Breads arrived on a basket, folded. The Chapatti was whole, the Naan had been scored into quarters, but the pieces were still attached, just. The Chilli and Coriander Naan glowed. I took the red flecks to be Chilli Flakes, no sign of Green Chillies which is what I had in mind.

Lamb Lahori Karahi (on-the-bone)

A sucky bone stood out from the mass of Meat and Masala. The – foliage – covering was ample, Ginger Strips and Coriander, but no Green Chillies a la Manchester.

The first dip of Bread into the Masala created a wave of – wet and bland. The level of Seasoning was way below that which Hector seeks, and after Karahi Lamb at Kabana (Manchester) this week, it was instantly apparent how important Seasoning is. The wetness I put down to a combination of Garlic on the Naan, and the relatively runny Masala. This was not a Karahi up to the usual standards of – The Village. There is a distinctive Village Flavour which was not present this evening. I have written oft about inconsistency here over the years, this was another example.

The Meat was fine, the quantity of the – Single – more than acceptable. I simply was not getting much in the way of Flavour.

Our chap came over to ask the customary question. Pointing the glowing half of the remaining Naan, I said there was clearly Garlic present, despite asking for none. I was offered a replacement, it was too late, I could not tackle another. A smaller one was offered, again declined. Selling Naan by size, there’s an idea which restaurants could employ. Tonight, the Naan killed the Curry.

Lamb Lahori Karahi (Boneless)

This version was darker, drier, and appeared to have a significant Herb content in the Thicker Masala.

Spicy! – was Marg’s opening remark. I pointed out to her that – Spicy – is her reaction to every Curry.

Mine is full of flavour, the Lamb is very tender.

I believe that tonight, Marg had the better Curry.

Marg’s leftover Meat, topped with my excess Masala, was packed for Takeaway along with the last quarter of the Naan.

Coffee (£2.75), white, and as hot as you can make it. Marg was indulged. Moments later, a chap placed a huge Ice Cream Sundae in front of me. Wonderful! A treat I assumed. As I reached for the Huwaei, no camera out this evening, the Manager came over, it was for someone else. So it goes.

The Bill

£32.75 Prices are creeping up. Let’s see what happens to the price of Meat in the coming weeks/months.

The Aftermath

Mr. Baig, Mein Host, came over for a lengthy chat. Continuing to pay his staff, especially the Chefs, was foremost in his mind. Takeaway/Delivery – is the only business restaurants will be permitted to provide as of tomorrow. No-one knows what is going to happen in the coming weeks, months. In terms of Curry, Geography is going to favour those on Glasgow’s Southside.

We all need food, drink, electricity and wi-fi. One thing is certain: there ain’t no sanity clause.

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Manchester – Kabana – Same Again

Posted on March 18, 2020 by Hector

Today Hector goes home, five days earlier than planned. Katowice was scheduled for today followed by four nights in Krakow. As it happens, I have spent most of my trip escaping from mainland Europe. The 13.55 train to Wigan was booked connecting with the Avanti to Glasgow.  This meant no Platform 14 at Piccadilly, and no TransPennine cancellations. The choice of departure time was to accommodate lunch at Kabana (22 Back Turner St., Northern Quarter, Manchester M4 1LQ England).

Rizwan, Mien Host, knew I would be back. Same again – was the Order, though Cauliflower and Potatoes nearly tempted. Rizwan suggested I try the Biryani instead of Plain Rice – that would be too much – I replied, with reference to the quantity. Rizwan helped me park the luggage and get into a table. Our conversation from yesterday continued. If the suppliers have trebled the price of Meat, I could see Rizwan having to increase his prices significantly. I suggested it might be less off-putting to the customers to close pro tem than double the prices. Rizwan reckoned he could keep a rise down to about 30p. Hector the businessman, – not, one forgets that there are many more overheads than Meat, but not when Hector cooks Curry. Rizwan would bring over the Karahi Lamb.

Karahi Lamb

Rizwan, having covered the Curry with – the foliage – himself, means there are no photos of the – naked Curry – today.

The pleasures so eloquently described yesterday, maintain – same again.

Two young ladies sat diagonally opposite. I could not help but notice their Bread, such is Hector’s keen eye.  If this was Naan, it was lightest, possibly fluffiest Naan I have ever seen. Or was it a – Puri?

The Bill

£6.50 a – contactless payment – my first here.

The Aftermath

I asked about the Bread, a Garlic Naan, tempting. I wonder if a Chilli and Coriander can be done?

Hopefully, The Company shall be able to return in four weeks.

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Manchester – Kabana – #gethehectorhome

Posted on March 17, 2020 by Hector

At 18.00 last night an email from easyJet flashed up on the Huawei – flight cancelled! The heart sank. I looked at the easyJet booking site, seats on today’s flight from Berlin to Manchester were still on sale, then I noted the flight number. It was next Monday’s flight from Krakow to Edinburgh which had been cancelled, a flight I had written off. I had three flights booked back from Polska, all cancelled. This morning I checked the departures at Berlin Tegel, my 10.20 flight to Manchester was operating.

Checking in to the Ibis at noon, I messaged Mags to arrange a rendezvous at Kabana (22 Back Turner St., Northern Quarter, Manchester M4 1LQ England) at 12.35. She was due to join twenty plus people tomorrow in Krakow, instead, she tagged along with Craig and Yvonne on their trip to Manchester.

On landing, I had verified with Rizwan, Mein Host at Kabana, that he would be open today. I reached Kabana at 12.30, I was relieved to be here, Hector’s Horrible Holiday had ended. Rizwan follows my travels – living the life – is how he describes it. On relating the events of the last few days, he summed it up – if you live the life you have to put up with the difficulties. Kabana is usually full at this time. The government have advised people to stay away from pubs and restaurants, unlike Polska who have closed them all. My friend Robert who owns Browariat (Katowice),  where this sojourn commenced last Thursday, does not know how his business can survive.

Karahi Lamb on-the-bone was served, what a plateful. Rizwan helped me smother his finest Dish with – the foliage – a Manchester ritual. Taking my seat, Rizwan introduced me to chaps at the adjacent table. Curry-Heute was duly noted, welcome! One asked me about the best Curry venue in Manchester. I confirmed that (IMHO) Kabana was by far the best of the Northern Quarter venues, however on Cheetham Hill Road, opposite – the other Kabana – Lahori Basha is certainly worthy of a visit for their Lamb Karahi. The mighty Deera further up the same road is still Hector’s #1 Manchester venue.

As I completed my photographic ritual, so Mags arrived. She took the Rice & Three option – Karahi Lamb, Keema Peas and Chicken Masala. Mags commented upon the size of the portion wondering if she could manage all this. For Hector, the 05.45 (GMT) rise meant the stomach was well and truly ready, just eat slowly, Hector. Omeprazole helps, but is not a magic bullet.

Karahi Lamb

This Curry just gets better and better. From where is Rizwan sourcing his Meat? Soft/Tender/Succulent – does not do it justice. Every piece is a joy whether it be the bits served on-the-bone or the boneless. The Lamb gave off the required Umami Taste whilst also releasing the Spices back to the palate. The Seasoning was there and so the Flavours were full on. My first bite was into a Black Cardamom, not the best of starts. The sliced Green Chillies guaranteed the Spice Level would be a bit of a challenge. Biting into whole Black Peppercorns added both Flavour and a – kick.

My train home tomorrow has been timed to let me come back here for lunch beforehand. I’m having the same again. I am tempted to simply post – same again.

Rice & Three

Look at this, a huge piece of Capsicum, that’s what happens when one orders a Chicken Curry! Mags was making positive comments about the Chicken Masala from the off – the chicken is wonderful. Hopefully, Hector will never find out.

They certainly know how to make a Curry in here – was her concluding remark.

The Bill

£6.50 Where else can one get such Quality Curry at this price?

The Aftermath

Rizwan told me that he is becoming concerned about his supply of Lamb and Chicken, prices have trebled. His present pricing structure is therefore not sustainable.  Enjoy it while you can.

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Manchester – delhi2go – A Tale of Two Fishes

Posted on March 17, 2020 by Hector

Having eaten early, eating late felt symmetrical, and how could Hector walk past delhi2go (119 Oldham St., Manchester M4 1LN England)? Marg phoned just as I reached my preferred late night Manchester venue, it was only 22.00, hardly late. Mian was outside, engrossed in conversation with a delivery driver. As I walked in, the place appeared to be empty. Amer popped out, almost magically.

With no sign of Chef Shahid, here was the opperchancity to try other things on the menu. I studied the Kebabs and Wraps, then spotted the Peri Peri Fish. Available in two sizes: Single (£5.90) and Double (£7.90), the latter made more sense.

I took a seat, Mian came in and got on with packing the stream of deliveries. Having seen the process in action on my last visit in January, I still find it remarkable that so many send out for food. As the ongoing COVID-19 heads towards crisis in the UK, so even the Hector may have to get on board.

When Mian spotted me, he was straight out from behind the counter, hands were shaken, firmly, despite advice to the contrary. As part of our conversation I related that man has yet to develop a cure for any virus, I heard this being translated into Mian’s first language as he went back to work.

Is the fish still swimming? – I asked Amer around 22.30, it was taking way longer than I expected. A few minutes later I was invited up to the counter. Two Fish sat on a plate, I was invited to choose whatever Salad accompaniment I desired. I kept this to a minimum, meanwhile a plate of Spicy Rice was prepared. The two Fish were distinctly different.

Fish #1

This Fish had clearly been cooked longer, much darker, a slight crust on top. I had to employ a knife to cut it up, a most unusual eating style for Hector. The underside of the Fish was decidedly white. There was next to no Flavour from the Fish or the covering. The Rice had more Flavour than the Fish

Fish #2

This was lighter on top, there was a sense of – runny red sauce. This Fish fell apart using the fork. Now I had Spice but not much more in the way of Flavour. The Seasoning was approaching – nil – and this was a Fish Dish.

Nando’s Fish – is what I had in mind when I placed the Order, this had to go down as a disappointment. If travel is still possible next month I shall try something completely different.

The Bill

£7.90 as was written.

The Aftermath

Everyone was busy as I took my leave. Until next month.

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Berlin – Madni – Halal Indisches und Pakistanisches Restaurant – When and where will my next Euro-Curry be?

Posted on March 16, 2020 by Hector

At 08.00 this morning the last of the open German borders were reportedly closed. Thankfully, international flights continue taking off from Tegel Flughafen, and the fallback of trains to Brussel for the Eurostar maintains, albeit at a price which reflects demand/supply/profiteering. With the feeling of dread lifted, it was time to go out for food. For how long will the Germans be permitted to do this? I can see the UK trying to close all pubs and restaurants soon, expect the riots.

I have become aware of even more Pakistani outlets for Curry in Berlin, after the comfort of Swera yesterday, it was time to go exploring. Madni – Halal Indisches und Pakistanisches Restaurant (Prinzenallee 27, 13359 Berlin Deutschland) has a resounding name. The U8 from Alexanderplatz took me to U-Bhf Pankstrasse, from there it was a few minutes walk to Madni.

Madni is a decidedly small Curry Cafe with six tables arranged in pairs. Maybe twelve people could be accommodated. Clearly, Takeaway is a major part of their business. Arriving just before 13.30, I squeezed myself into the furthest table, the Menu was already in situ.

I was pleased to see a – Fisch – section, time for a change from Lamb. Fisch Sabzi (€9.90) could satisfy my desire to include – Interesting Vegetables. The young chap serving came to take my Order. He confirmed that Rice was included making the Curry even better value, and accepted my request for – Scharf und ohne Paprika. I also added – Desi, Apna – just in case it made a difference. A chilled litre bottle of Sparkling Water (€3.00) was provided, just the job. It was 16ºC outside, there is a sign that winter may be over.

A Poppadom and three Dips were presented. A somewhat watery Chilli Sauce and Raita were poured over the Poppadom. Bring on the blast of Cumin Seeds! I shall miss these, but then I have to get back to Blighty to be able to miss them.

The place was a hive of activity, a chap sat at the window tables filling the small containers to be used for Takeaway Dips. Surfaces were being wiped, table tops, kitchen apparatus, everything. This was good to see given the present hiatus.

The Rice and Curry were accompanied by a Modest Salad. This I declined, Paprika and Rocket, why waste food? The Rice was a classic Euro-portion, about double what I could eat, this would be wasted.

Fisch Sabzi

Swera set the standard yesterday. In terms of appearance today’s Sabzi matched it. The Curry was topped with Ginger Strips and a sprinkling of Coriander leaves. As I decanted the contents of the pot, so I noted the Vegetables: Green Beans, Peas, Cauliflower, Courgette and Carrots. There were plenty of pieces of Fish in there also, Rotbarschfillet which translates as Redfish. Now we know, I trust a Fish expert will remind me what this actually was. The Masala, once revealed, looked on the thin side, the quantity was such this Dish was thankfully far from – Soup.

The Spice was noticeable without being demanding. The underlying Flavour was typical of what one receives in Mainland Europe. One wonders what combinations of Spices they use, or more importantly, what they don’t use.

A chap dressed quite differently from everyone else came in and acknowledged my presence as I ate. I deduced this was Mein Host. As a lone diner, this made my day, such courtesy, a welcome to a face he had never seen before. Another chap, who appeared from the back kitchen (?) every so often, looked remarkably familiar. Perhaps he has a twin working in the UK?

As I ate on so I became more attuned to what I was eating. The Masala had no great depth of Flavour on its own. Some of the thicker parts of the Masala had shrouded the Fish, eating these was perhaps the best moments of the meal. The Vegetables that needed to be firm were so, those which should be soft, were. The Vegetables added a diversity of Textures but little in the way of Flavour. I have had some great Aloo Gobi moments in recent times, today the Vegetables were little more than ballast. The Flavour mostly came from the Fish, and any sense of Seasoning also. Some of the Fish required a bit of chewing, fortunately, the Texture was far from rubber. This Fish was actually very well done in terms of presentation and Flavour. Pleasant, enjoyable, and better than the alternative that is Deutsche Fayre, the mind wandered a bit. Imagine a Chef from Glasgow or Bradford opening up a – Desi Curry House – in Berlin and exposing the population to Punjabi Fayre. Maybe somebody has, and Hector hasn’t found it yet?

Today there was no – Wow! The search for this in Berlin continues, or it will when travel becomes less stressful.

The Bill

€12.90 (£11.73) A decent feed for a modest price.

The Aftermath

The Calling Card was accepted gracefully, Mein Host was pleased that I had enjoyed my meal.

On the return journey I stopped off at Mauerpark to remind myself of the time when many more people were trapped on the wrong side of a national boundary.

As I write this, I note that all unnecessary travel to the EU is to be stopped for thirty days. Ah, Brexit, how clever that was. In a couple of weeks, Curry-Heute will be ten years old. The plan was to commemorate the day at Indian Mango (München) where the best Fisch Curry ever experienced, a Chettinad, is served. Of course, if I cannot get out of Deutschland, I may make it after-all.

Menu extracts

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Berlin – Swera – An Unexpected Pleasure

Posted on March 15, 2020 by Hector

So much for flying back to Blighty from Polska, nae chance. Not only was my flight from Warszawa to Manchester cancelled, a subsequent booking to Glasgow also disappeared. International trains in/out of Polska have also stopped. This morning at 00.45 I took a bus from Lodz to Poznan with a three hour layover to connect with the 06.50 bus to Berlin. Flixbus were at it, selling tickets for a bus that would never run. Some fifty people had to improvise. Four of us took an Uber to Slubice on the east bank of the River Oder. From there we walked across the bridge to Frankurt (Oder) – Deutschland. Who has ever heard of people walking to freedom into East Germany?

Two days in Berlin, the bars have been told to close, restaurants remain open. I decided to return to a familiar venue – Swera (Bergmannstr. 103, 10961, Kreuzberg, Berlin, Deutschland). Hector was taking no chances after the disaster that was Touch of India (Lodz).

This was only my fourth visit to Swera, it feels as if it should be more. Last year’s Curry did not live up to the expectation established in the first visit with Marg back in 2016. Then Marg had the impressive Gosht Subzi which I have subsequently had with Battak (Duck), not so impressive.

Taking no chances I ordered the Gosht Subzi (€11.80) – ohne Paprika, Scharf. Rice is inclusive which makes the Curry great value. Having been on the go for so long, I was a great big hungry old Hector, a Starter was called for – Maschli Pakora (€6.30). A 750ml bottle of Sparkling Water (€5.50) completed the Order. This is Deutschland, Bier would have been cheaper.

The waiter took the Order and congratulated me on my Deutsch, Curry Deutsch is easy. A couple were the only other diners when I entered just after 15.00, four more would arrive, Berlin is quieter than usual.

Poppadoms and three Dips were brought. The Flavour from the Cumin Seeds burst onto the palate, the accompanying Tamarind Dip was also special.

Maschli Pakora

The six pieces of Fish in a Spicy batter resembled Fish Fingers. They appeared to have been double fried, or – dinged – given their dryness. The Spice was there, the Seasoning was there, and so the Fishy Flavour came through, complemented by the leftover Dips. The Salad Garnish was annoying, why give me Capsicum when I had specifically said I didn’t want any in my Curry. I am not a fan of Rocket, and so much was left.

When the Curry and Rice arrived it was accompanied by a Side Salad, such a German tradition, which was a grander version of the Garnish. Again, much of this remained uneaten.

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As is often the way, the Rice portion was huge, way more than a Hector could ever eat. However, today I managed most of it, so not such a waste.

Gosht Subzi

Topped with Ginger Strips, there was quite a mound of food in the karahi. The Vegetables were to the fore: Cauliflower, Onion, Peas, Courgette and Carrot. All were presented with a decent level of firmness, most enjoyable. The Meat count was into double figures, so doubly pleasing. The Masala was decidedly – Minimal – and had a reasonably thick texture. This Curry had the potential to be excellent.

The Seasoning registered immediately, success, I had found what I was looking for. The Meat, although a bit Dry, gave off way more Flavour than that of the Lamb itself. This Meat had been well Spiced. The Vegetables provided the – Diversity – I seek, thus putting me in a very happy place.

I went back to the pot for more Rice. Spooning on the last pieces of Meat, Vegetables and Masala, the level of satisfaction attained put Swera firmly back on the Curry map. This is definitely one of the best Curry Houses of the nine covered so far  in Berlin  by Curry-Heute.

How was the food? – I was asked in English. I was then offered a Mango shot.

Too early – I had to decline it. Another waiter offered me coffee on the house, again declined. It was Bier o’clock.

The Bill

€23.60 (£21.40) Sterling has gone way back down again.

The Aftermath

Bis nächstes Mal – said the waiter as I departed.

That’s my line.

And so to Augustiner am Gendarmenmarkt, Bier Halls count as Restaurants. I was given a table away from everyone else. Tables have to be 1.5m apart, and people sat accordingly, the Police have instructed Restaurateurs. As of 08.00 tomorrow, Germany closes its northern borders, my – Bridge of Tries – crossing this morning may no longer be possible. My flight to Manchester on Tuesday may vanish. Here we go again.

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Lodz – Sneha’s – Touch of India – Really?

Posted on March 14, 2020 by Hector

Why it takes hours to travel the relatively short distance by train from Katowice to Lodz, only Polish Railways can answer. Day #2 of how many in Polska? Who knows what the future holds?

I left the Hotel Ibis with a spring in my step, a usually reliable app – ontap.pl – had Rowing Jack, one of my long term favourite Pivo, on at nearby PiwPaw, it wasn’t. Having taken a long way for a short cut, my next port of call fared slightly better. Thereafter it was – where’s the nearest Curry House?

There are presently some six Curry Houses in Lodz (“Woodge”), all have spectacular reviews on other media, confidence levels were high. Sneha’s Touch of India (Ludwika Zamenhofa 3a, 90-431 Lódz, Polska) would provide this evening’s meal and shelter from the rain. It only seems to rain when I go out, snow was forecast for later…

The restaurant was empty of customers, people are staying in already due to the Koronawirus. I had to ask if they were open. A chap showed me through to the rear, having a choice of every table on the premises, I took one mid-room. A waiter was in the corner, a customer at last.

Finding Methi Lamb (35zl) was an unexpected bonus, surely worth a try despite the mention of a – delicate cashewnut Sauce. Following on from last night’s partial success with the Lamb Hyderabi Biryani at Icy & Spicy (Katowice), I considered Veg Hyderabadi Biryani (28zl) to be a worthwhile accompaniment. Both Dishes were quoted as being 400g.

I showed the photo of Capsicum on – The Curry-Heute Campaign – page and confirmed with the waiter than none would come in my direction. He assured me that there would be none in the Methi Lamb. I was then advised that as the Methi Lamb  came with Rice, I would not need the Biryani, a Starter was suggested. Flicking back quickly to the front of the Menu, I spotted Lamb Seekh Kebab (45zl). The price suggested this was a main course, with a suitable break between courses I should be OK. A bottle of Sparkling Water (330ml, 10zl) completed the Order. I was then asked if I was sitting in or taking away?

There was an attempt at conversation whilst I waited. When the waiter stated that the staff were from Nepal, the heart sank. Many of my worst Curry experiences have been in Nepalese Restaurants.

Seekh Kebab

The Lamb Seekh Kebab arrived sizzling on a platter as described. I have never seen so much Seekh Kebab on one plate in my life. I suspect this was for sharing. The Kebabs had been cut up at an angle thus the pieces maintained some form of linearity. The Kebabs were decidedly drier than those served in the UK, the ground Meat may well have been different also. The Spice was there, the Flavour lacked complexity. I watched as the Salad Garnish cooked on the still hot platter. Slices of both Red and Green Capsicum were in the Salad. Why do people not listen?

At the halfway point I considered stopping and taking the remaining Kebabs away. I changed my mind, with the added Sauces I was quite enjoying them. The Red Chilli Sauce was not Sweet thankfully, however the Green one combined to create  the taste of Dolmades, not my favourite.

The table was cleared, I asked for at least a ten minute wait before the Methi Lamb would arrive. This was agreed.

Much of the chatter in a certain social medium today was about some of the – Bieres Sans Frontieres – group deciding whether or not to take the risk in flying to Polska next week. A post was put up, as of midnight tomorrow, only Polish Nationals will be allowed to cross the border – inwards – I assumed, bars and restaurants are to close. I used my gap between courses to try and get a flight out of Polska before midnight tomorrow. £272.00 with Mr. O’Leary from Katowice tomorrow morning was the only flight I could find. Given how long it took me to get here today, I doubted the feasibility. One thing is certain, I do not wish to be marooned in Polska with everything shut for another nine days. I booked a flight from Warszawa at a horrible time back to Manchester on Tuesday morning. So much for saving money by purchasing non-refundable accommodation.

The waiter checked I was ready, I was. What followed will go down in the annals of Curry-Heute as one of the very worst of Curry experiences.

The Rice

Too often in mainland Europe I report on establishments who serve enough Rice to feed a family, it inevitably goes to waste. This was a – portion? It barely covered the plate. Then there was the Curry…

Methi Lamb

The Creaminess I can handle, not my favourite, but there was due to be Methi in there, all could be well, still. The dark specks were surely Black Pepper, but then where was the Methi, had it been blended in? A Green, Creamy Curry? Whatever, as it sat on the plate it simply looked awful. This was – Soup, exactly what I never want.  I occasionally use ground Cashew Nuts to thicken a Masala. What was the base for this – Masala?  There was no sign of Onion or Tomato. Surely they had not just added cream to ground Cashew Nuts?  That is not a Masala, this was not – Curry.

This Curry was not even at the bottom end of the scale of – bland. The Spice jars must have been waved over the pot as had the Salt cellar. The food was tepid, had it been left out to cool until I was ready? There was simply nothing here to become excited about. Then, in the classic Woody Allen style, I noted the volume. How was this 400g? Did that include the Rice?

After my huge – Starter – I was worried about finishing this, I needn’t have been. It was gone in no time at all. This was Curry? I haven’t been served something this poor since Gurkha Thali (Huddersfield) some nine years ago. Needless to say, Gurkha Thali closed soon after my visit. Nepalese Curry, I rest my case.

The Bill

90zl (£18.62) It used to be cheap dining out in Polska, I suppose I did have two Main Courses.

The Aftermath

Coats were on, the staff were waiting for me to finish. I left the Calling Card. I had previously told the waiter how bland the Curry was.

Posted in Sneha's - Touch of India | 1 Comment

Katowice – Icy & Spicy – An Apt Description

Posted on March 12, 2020 by Hector

The story of getting to Katowice is told elsewhere. Hector is in Polska for two reasons, the AGM of – Bieres Sans Frontieres – in Krakow next weekend, and the Pendragon gig in Lódz tomorrow night. Yesterday the Polish government banned all gatherings and closed the schools due to COVID-19, Pendragon have left Polska already. As Italia is now basically in lock-down with nearly everything closed, one wonders what will happen here over the next twelve days. Hector could be in Polska for a lot longer than planned, or – even less.

Having checked in to the still amazing Hotel Katowice, it was out for food before meeting up with Robert at Browariat. Icy & Spicy Restauracja Indyjska (ul. Jana III Sobieskiego 10, Katowice, Polska) is one of the ever expanding number of Curry outlets in Katowice. On my first visit here to see Pendragon back in 2014, there were only two.  Icy & Spicy  advertise themselves as serving both Indian and Pakistani Cuisine. The latter had Hector hooked.

Two chaps were pondering over the Menu as I took refuge from the rain which I am convinced is following me around. Icy & Spicy appears to be a converted corner bar and seats around thirty. The Menu was brought, quite extensive, and there was advice that each Dish could take twenty minutes to prepare. I liked the choice of portion size by weight, something I wish UK Curry Houses would adopt.

Lamb Dopiaza (32zl) surprisingly stood out as having no mention of – Paprika – whilst many choices did. I checked with the waitress who was clearly knowledgeable about the Menu. On showing her a photo of Capsicum she assumed this is what I did want. On establishing the opposite, she admitted that most of their Dishes contained the dreaded green mush. I was shown to the Hyderabadi Biryani (42zl) which may well have been the most expensive Dish on the Menu. Biryani is a good way of avoiding – Soup, however, given the likelihood of no Masala I added an Aloo Gobi (24zl).

On asking for Sparkling Water (330ml, 4zl), I was offered it at room temperature or from the fridge, I chose the cold. Hector’s first beverage in Polska therefore was not Pivo.

Moments before serving, I was asked if I would like a Spicy Sauce along with my Order. Having heard the chaps over my shoulder remark on it, the answer was in the affirmative. The Biryani and Spicy Sauce arrived, the Aloo Gobi followed some minutes later.

Lamb Biryani

Quite a plateful, but despite the Onion and hint of Coriander on top, it was basically Lamb in a Spicy Rice. A Vegetable Biryani can offer so much more diversity. The Rice had sufficient moisture, the Lamb was appreciably drier. On spooning on some of the Spicy Sauce, it was a case of – wtf?

Spicy Sauce

The Spicy Sauce had been served – cold, the – Icy?

One reads about people taking on – Chilli challenges – and wonder why, and just how Spicy are we talking? If this was representative, then Hector is not taking part. This was fierce, to be treated with respect. It did annihilate the taste-buds monetarily, they somehow recovered. The tubes were being well cleared, Koronawirus shunned.

Aloo Gobi

400g – claimed the Menu, yet this portion was appreciably smaller than the Biryani which was advertised as being 300g. I could see pieces of Potato but no Cauliflower. On decanting then starting, I concluded the Masala was mostly pulped Cauliflower. This Dish was appreciably hotter in temperature than the Biryani, how Hector likes his food to be served. There was a pleasant Flavour from the Masala, adding this to the Biryani is just what was needed. Hector now had something resembling – Curry!

I picked Green Cardamom and quite a few pieces of Cinnamon Bark from the Rice and a single Clove. I then found larger pieces of Cauliflower and so reconsidered the Masala in the Aloo Gobi. Creamy, yes, I was not getting the claimed Fenugreek, Ginger or Cumin from the Masala.  The large pieces of Lamb gave off no more Flavour than from the Meat itself, still very dry.

Hector was congratulating himself on this combination. The Aloo Gobi was an ideal complement to the Biryani, the overall quantity did not overwhelm. Satisfaction had been achieved.

The Bill

67zl (£13.56 ) I was only charged 39zl for the Biryani, the Spicy Sauce was inclusive.

The Aftermath

I gave the Calling Card to the waitress who had been charming throughout my visit. She assured me that her boss would be delighted to receive it. And so back out into the rain and the satisfaction of Hector’s other desire.

Posted in Icy & Spicy Restauracja Indyjska | 1 Comment

Glasgow – DumPukht Lahori – You must visit!

Posted on March 9, 2020 by Hector

DumPukht Lahori (39-41 Paisley Rd. West, Glasgow G51 1LG) was spotted last Friday as Hector and Marg took a detour to avoid congestion on the Clydeside Expressway. On seeing the words – Dum Pukht – I knew the cuisine would have to be in the style associated with – slow cooking – along the axis from Persia through Afghanistan and Pakistan to NW India, in other words, Hector’s favourite. I phoned yesterday to confirm the premises would be open mid-afternoon, noon is quoted on Google Maps. Dr. Stan was willing to come and – share the kilo.

Alighting from the No. 9 Bus just before Paisley Rd. Toll, I took the opperchancity to establish what is left of Kabana after the recent fire. It is unlikely those premises can be saved, so why have they not relocated? Home Style is still in business, Punjabi Dhaba has long gone. At the road junction, I passed two famous Glasgow landmarks, The Old Toll Bar and the Grand Ole Opry.

You may find Hector in one of these venues, but not the other. A few metres west lies the Istanbul Turkish Kebab House, allegedly famous for its – interesting vegetarian starters. One day, perhaps.

Entering DumPukht Lahori just before 16.00, I took a seat at a window table with a wall heater behind. The heater was off, so no chance of drying the coat which still has not fully recovered from Saturday night. Dr. Stan arrived at 16.15 having walked from the West End, he was soaked. The rain must stop, eventually.

The waiter greeted on entry, I told him I was waiting for a friend. He brought a jug of water and a glass, reconsidered, then brought another. No fuss about water as experienced last week at Namak Mandi or as reported at – The Village – along the road. I had already studied the Menu online, a kilo of Lamb Lahori Karahi (£20.00) is why I was here, though there are alternative versions to explore on future visits. The Bread choice was limited to Naan. Rogni Nan (£1.50) I have had, usually in Manchester, Tal Nan (£1.50) was new. Dr. Stan agreed we should try the latter plus a plain Nan (£0.90).

The chap serving told me that DumPukht had been open for – two to three weeks. In the Cafe style which is Hector’s preferred type of venue, the décor is simple. The four big copper pots are a major feature of the room. I wonder what is planned for them?

As the Order was taken, so a younger chap came out to greet. He was trying to tempt us with Starters. As we were having the kilo, I suggested we might order Starters later if still hungry, unlikely as that would be. It was made clear that – the half kilo – was also an option. How this is priced will be established in future visits when Hector, or any Curryspondent, orders as a lone diner.

A decent Salad and two pots of Raita were brought. The Salad was divvied up, very refreshing, a nice touch. We were ready for the main event.

The Naans were brought first, both light and puffy with the hoped for burnt blisters. The Tal Nan had a buttery gloss and Sesame Seeds. Both impressed, and given the inflated price of Bread at too many venues, so these breads tasted all the better.

Lamb Lahori Karahi

This looks good – was my reaction as the waiter placed the flat karahi on the table. The Meat was – on-the-bone – so we were confident that we could – mange tous. The Meat stood higher than the Masala which meant there was an adequate amount of the latter. The thick Masala had a red oily sheen in places, this Lamb Karahi looked to be just the job. We both took a plateful, it was then very apparent that we would manage to wipe the karahi clean.

We have Seasoning! – was my reaction to the first mouthful.

Salty, isn’t it? – replied Dr. Stan. In fact we had so much more. Anything that looked this good had to be wonderful. This was another of the too rare moments when one has found a new venue which is going to be raved about. The Spice Level was not demanding, it was all about the Flavours in the Pale Masala. Fresh Tomato, Butter and Garam Masala – were the listed ingredients in the description. Garam Masala? Is that all? Is this the secret to creating this wondrous Curry? But then, exactly what proportions of which Spices are in their Garam Masala? The Masala could well have been Tomato-based. The – Buttery – Flavour was very evident, the Oil left on the base of the karahi proved to be irresistible, great Flavour. Then there was the Lamb.

Initially I felt that every piece of Meat I had was on-the-bone, this proved to be not so. The Lamb was delightfully Soft and it too gave off so much Flavour, beyond what one would describe as – Tender. At the end, our pile of bones was well within acceptable parameters.

Every mouthful was a joyful moment whether it be Bread dipped in the Masala, the oily residue, or biting the Meat off the bone.

The waiter came over to ask the customary question. I gave the thumbs up – Excellent! – was my response, he withdrew displaying a contended smile.

Dr. Stan had said very little, his usual – Mmmms – were not audible, too busy enjoying his meal:

Yes it was salty, peppery spices, a rich masala. A well cooked meal, most enjoyable.

Nowhere else in Glasgow serves a Lamb Karahi close to this combination of Flavours, yet Hector knows it so well. This Karahi Gosht was very much in the – Manchester style. I have been enjoying this for years in my sporadic visits to Dera (Manchester) and more recently at Lahori Badsha (Manchester). This interpretation adds further diversity to the Curry on offer in Glasgow, which makes me ask again how any other city in the UK has displaced Glasgow from its former title – Curry Capital.

The Bill

£23.40    The £1.00 charge for the Salad was forgiven, still, unbelievable value.

The Aftermath

The younger chap who had spoken to us earlier came out from the kitchen area and asked if we liked our meal.

No, we loved it!

The Calling Card was given, and introductions made, this was Chef Shah. On seeing the rotating gallery of photos on the – About – page, he remarked that I knew my Karahi. I promised to spread the word and return as soon as possible. His assistant was described as being – like a brother. There should be more information on the background to DumPukht Lahori in time to come. In the meantime, there had to be a photo, and despite the current pandemic, we had the longest of handshakes.

The next Curry-Heute review is scheduled to be in Katowice, Polska, we shall see what happens in the next few days.

Updates – April & May 2020

The first victim of Lockdown.  Google showed these premises as permanently closed.

On May 21st, Curryspondent Pete contacted Hector to break the good news – DumPukht is back! A quick phone call verified this.

DumPukht Lahori is open daily from around 14.00.

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