Lockdown Curry #24 – Graeme cooks Madhur Jaffrey, by the book

Posted on July 10, 2020 by Hector

July 10th, 2020, note the day well. Lockdown continues, however, some restrictions have been lifted. Today, we were finally permitted to drive north and stay over at a  family household. Graeme announced yesterday that Lamb Curry would be served this evening. With green peppers – appeared in one text.  Noooooooo!

Graeme was studying his recipe book as Hector entered the kitchen, one of the many Madhur Jaffrey publications. I’m sure every home has one.

The main course tonight was – delhi-stye lamb cooked with potatoes – or – Aloo Gosht – as has appeared oftentimes in these pages. The recipe is posted below, I assume this is permitted given it is clearly stated who the author is? The Curry featured Shorva almost to the brim of the pot. Graeme has cooked this often but was puzzled as to why it had not become thicker. There was a pile of chopped onion beside the pot, this was for the – rice and peas. I suggested Onion Powder, not available. We could have waited another half hour whilst the Shorva reduced, but what would this have done to the Lamb and Potatoes? The Lamb Curry recipe does feature a huge amount of Water, and much less Oil, than in any of Hector’s Curry Recipes. Hector has an inbuilt resistance to doing what is necessary to create Shorva, even when it is tradition, a la Kofta Anda.

Interestingly, the Lamb Curry recipe does not feature Ginger. Prior to Clive Anderson’s unfortunate interview with the Bee Gees back in 1996, he made a series of progammes about notorious cities: Our Man in – Heaven and Hell. Like Hector, Clive survived Lagos, however the relevant episode was – Calcutta. A goat was shown being ritually slaughtered and then cooked – without Ginger. According to the lady guide, this meant it could be classed as – Vegetarian. Hector decided that Graeme and now the Reader should know this.

Graeme’s Tarka Daal, which has featured here before, would also be served along with – gujerati-stye green beans – and supermarket Naan. A lot of effort, we were being honoured.

It was help yourself, so I did, quite a plateful.

delhi-stye lamb cooked with potatoes

The Lamb had been cut approaching – Bradford-small – and was delightfully Tender. The Seasoning was fine but perhaps the Spice had been set at a level to accommodate our wives. The Shorva, was, well, Soupy. Rice was therefore required. The recipe for the – rice and peas – (below) was beyond the usual Jeera Rice. I did not think the Onions added here made a significant difference, they might have thickened the Masala, however.

gujerati-style green beans

Graeme had expected the Beans to come out – black – as I understood his remarks. Everyone was happy with what was presented. Still al dente, the Green Beans provided a different Texture to the other Dishes on the plate. On using the term – Interesting Vegetable – Kath thought Hector was being derogatory, she was assured otherwise.

Daal

Without the Tarka – admitted Graeme.

Thick, Yellow and well Seasoned, I cannot recall being served a better Daal anywhere else. The piece of Naan which came my way was put to good use. Marg enthused about the Daal, a Dish Hector has never attempted. Daal Makhani is still on the radar.

The Daal pot was scraped clean, that should tell all.

So, quite a change from that which Hector usually posts. Tonight’s Aloo Gosht was very much a – Curry – and therefore distant from Hector’s customary Karahi Gosht.

Not only did Hector go back for more, this commentator was last to stop eating.

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Lockdown Curry # 23 – Basharat G’z – Open for Business

Posted on July 8, 2020 by Hector

With the five mile travel limit lifted, Hector headed way down south, well as far as Allison Street. Basharat G’z (223-225 Allison Street, Glasgow, G42 8RU) has not been visited since the end of last year. Having phoned a few nights ago, I established that their present opening time is 16.00, hopefully this will be a temporary measure as Lockdown is due to end next week.

Last night, whilst browsing though a certain Social Medium, as one tends to do every few nanoseconds, I spotted a group post stating that Basharat G’z is up for sale. This was another case for Hector Holmes.

Arriving just after the 16.00 opening time, the shutters were down over the dining area, the scaffolding outside confirms that weary as these tenement blocks may be, they are certainly worth saving, part of the architectural fabric which makes up Glasgow.

Noor was behind the counter, pleasantries were exchanged, it is good to see the expected faces, there may come a time when we shall come to realise who has not survived the last few months. As I relayed my Order for a half kilo of Desi Lamb Karahi (£12.00) and a Coriander Naan, I studied the Fayre on display.

The Daal looked particularly – yellow. The Masala in the Chicken Curry looked very inviting, a smaller quantity of Lamb Curry was in the other unit sitting next to some very tempting Chapli Kebabs. Above that was a tray of Kofta Anda.

I worked out later why this was not beside the other Dishes, it was still cooling, freshly prepared. Dear Reader, you must have worked out already what was going through Hector’s mind.

With the Lamb Curry taken to the kitchen, Basharat himself appeared, Noor had either told him I was here, else Basharat was wondering who was ordering Karahi Gosht this early in his shift.

With Basharat busy in the kitchen, I asked Noor about the premises being up for sale. If we go back to last August, Hector met Mr. Anwar the owner of the unit who set himself up here, oh so briefly, in the former Lasani Grill premises. Noor was confident that it is the property which is being sold, they have the lease and so Basharat G’z will continue.

There are bound to be casualties. Rishi Sunak, the Chancellor of the Exchequer who once waited on tables, announced today that a discount scheme will be established to get people to dine out on Mondays, Tuesdays and Wednesdays throughout August. I wonder if this will include the Curry Cafes which Hector promotes above all. It could mean virtually free food in Govanhill. This will surely benefit the locals and those of us who live for Desi Curry.

As I write, I saw an advert, in the same source, for a Desi Chef in Clydebank. Desi Curry in this town? Hector Holmes is again on the case and has been in contact to establish which venue needs such a person. Over the years, those with whom I have discussed Curry in Clydebank, have reckoned that there is no demand for Desi Cuisine. I await a response.

Two Chapli Kebabs were added to the Order as Noor placed a very large Pizza in the oven, and of course a portion of the Kofta Anda. As Noor counted out four Kofta and one Egg, I saw the vapour rise from the Shorva, it had been too hot to put in the cooler. The additional items I took – cold – tomorrow’s lunch and a dinner next week.

The Bill

£23.40 Two full meals here.

The Coriander Naan was huge, enough to share, but Marg has again found a picnic to to attend. Doesn’t she do well? And – Hi! – to Fraser who assures Marg that he is a regular reader of Curry-Heute and Bier-Traveller. The Naan was given thirty seconds in the microwave to restore its heat. I noted the perforations, this stopped it rising. Still, it was suitably well fired, but only around a half would be consumed.

Desi Lamb Karahi

The Oil had separated, as one would expect. Had I scooped off the residue, I would have changed the entire nature of the Curry. Rejuvenation was called for, and so the Oil was combined back in to the Karahi by giving it a few minutes in the wok. This was now just the job.

Bay Leaves, I wonder what they add, were mixed in through the thick Masala which featured abundant Tomato Seeds. There is a certain look to a Masala, one can tell it is going to be amazing.

The Meat was way into double figures, there was no challenging if this was the half kilo.

Oh, anticipation…

Basharat can cook! I have known this since my first visit. His Lamb Karahi is something special, it has the – Wow! The Spice Level was not demanding, the Seasoning, however, was right on the edge. The intensity of Flavour emanated from Chef’s bravery. For some this may have been too much, for Hector it was spot on. There are only five venues in Glasgow which can consistently serve a Karahi Gosht at this level, the rest get nowhere near. And I deliberately use the term – consistently – to argue my point.

The Meat featured ribs, no Sucky Bones. Soft, Tender, the right amount of chewing, excellent Lamb and so well cooked. No – Interesting Vegetables – today, this was back to basics, Meat and Masala. The Coriander from the Naan did come across also.

This was serious Curry and there was so much of it. The Naan had to be abandoned, eat the Meat, sheer joy. Get yourself along here and order Desi Lamb Karahi, on-the-bone, of course!

Chapli Kebab

The Chapli Kebabs were dry fried to bring them back to life. I presume these were Chicken Chaplis.

Rather than just present Marg with a Burger in a Bun, I added some garnish. Trailing over the edge of the roll, this was way better than any quarter pounder.

The Morton’s Roll proved to be an ideal foil. The combination of Spice from the Chapli and the hit from the Red Onion slices was a case of synergy. I have never had a Chapli Kebab served in such a manner, I recommend this. Hector needs to arrange a supply of these for the freezer.

Spicy! – said Marg, who is back on form.

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Lockdown Curry #22 – Marg, the Chef, cooks Keema Mutter Aloo – Hector’s Paratha is improving

Posted on July 4, 2020 by Hector

seeWho chose to get married on Independence Day? Think about it, an easy day to remember. Since our trip to Sri Lanka back in 2003 we have been abroad for our anniversaries, but life-changing events have now decreed otherwise. Meanwhile, – Dan Sath – the pubs are open, as are the restaurants, but not in Scotland!

Hector has cooked all but one main meal in the hundred plus days of Lockdown, Marg announced that she would cook to mark the day, and it would be Curry!

Hector’s only input was to produce the various Spices from the cupboard. Yesterday, we made our first visit to House of Sher (Tradeston) for the Lamb Mince, what a place. The free car parking and proximity to the motorway makes House of Cher an attractive venue. No Chaat Masala mind.

Marg, the Chef, had the Curry-Heute – Keema Mutter recipe – to hand. I insisted she add Potatoes also, after all, Mince & Tatties remains Marg’s favourite meal. For once, a Curry would be cooked in Hector’s House with the exact measures, well, all but one. No way was Marg putting in all of the Methi. Perhaps she compensated by adding more Fresh Coriander which now grows in the garden. Marg also took on board the need to have the Manchester Trio of Coriander, Ginger and Chillies as – Toppings.

Hector’s contribution to the meal was the Bread. Somehow, more than a year has passed since the second attempt at making Paratha. The dough for today’s Paratha was White Flour and Salt only, no Eggs. Chapatti Flour, both white and wholemeal, used previously, did not create the type of Paratha sought. Three dough-balls were treated with Ghee to create the layering, one was left to cook as a Chapatti/Roti.

The first Paratha was rolled out as thin as possible. It immediately looked stunning on the Tawa, the layering and the magical – swirl – manifested themselves. The next two were rolled out less to create a thicker Paratha, the softness is what I was after. Things were looking pretty good.

The Roti looked remarkably – white. Chapatti Flour next time.

Keema Mutter Aloo

Marg has cooked this before and so was confident that the results would be favourable. The Masala was a perfect Minimum with very little residue collecting at the base of of the karahi. A large piece of Cinnamon was unearthed, Marg had carefully left the Black Cardamoms in the pot.

The lack of Seasoning was Hector’s first observation, Marg was not as heavy handed with the Salt. The Spice Level was decidedly – Medium, Marg had been careful with her measures. This is where the Toppings came in, the sliced Green Chillies gave the required kick. The pre-cooked Potatoes added further Diversity. This Keema was decent in its own right, however, there was another matter to address.

I could only marvel at the Parathas. The Buttery Flavour was to the fore. The Parathas had a hint of Crispness on their exteriors, but were beautifully Soft inside. The pieces broke off per – The Swirl. Each Paratha was worthy of serving to the public if one forgives the lack of – roundness. I ate way more Paratha than I normally would, Marg too and she ate all of the Roti also. I call it a Roti because it did turn towards – crisp – as it cooled.

Next time I shall reintroduce the Egg to the dough. If I can get my Parathas to be Thicker whilst retaining the Softness, then I shall have achieved the objective of reproducing that which is served at Banana Leaf (Glasgow) and Tanjore (Edinburgh). White Flour is clearly the correct type to use unless of course a Wholemeal Paratha is what one desires.

Marg thoroughly enjoyed her Curry. No gasping with the Spice, this is her verdict:

That was the best Keema Mutter I have ever tasted.

Marg, the Chef.

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Lockdown Curry #21 – DumPukht Lahori / Tiffin Express

Posted on June 28, 2020 by Hector

It was again time to celebrate the Lamb Lahori Karahi as served at Glasgow’s newest Curry House – DumPukht Lahori (39-41 Paisley Rd. West, Glasgow G51 1LG). I phoned Aqeel yesterday to arrange a kilo which is on sale at a most attractive price – £20.00. Two Chapattis (£1.00) would complete the Order. 14.30 was the agreed collection time.

The heavy downpour had stopped as I headed south, through the tunnel, driving the permitted 5.1 miles to the Southside. Edmiston Drive is still blocked, a slight detour was again required taking me past Punjabi Ibrox. I’ll be back there soon.

Aqeel put his hands to his head as I entered the empty Restaurant-Takeaway. He had forgotten I was coming. Fear not, the Karahi was mostly prepared, he just had to apply the finishing touches – Yoghurt and presumably Garam Masala. Browsing yesterday, I came across Chaat Masala which features Asafoetida and Mango Powder, both of which I have used in the preparation of a Karahi Gosht. In Hector’s Cooking, there’s still something missing, and Chefs, not even Bill, are not telling me what it is.

I took some more photos of the empty premises whilst I waited the twenty minutes for the Karahi to be perfected and my Chapattis rolled out and cooked. Once more, the Chicken Curry and the Chicken Pilao/Biryani were on display. Aqeel would appear to operate with two bases, one Chicken, one Lamb. One day, Hector will be invited into a Curry kitchen and discover all the secrets.

The Bill

£22.00 Cash only. The best value Lamb Karahi by the kilo in the city.

As I took my leave, I expressed the hope that my next visit here would be to sit in. In a little over two weeks, Pubs and Restaurants are due to reopen. I’ll be back, as soon as I’ve been to Yorkshire for some Bradford Curry. As I write this, I am reminded of the promise I made to Aqeel at the beginning of March before heading off to Polska.

Twenty minutes later I was unpacking the Takeaway. The Curry was still hot, the Chapattis had cooled but I decided not to mess about and just get eating, well after the ritual photos.

One Chapatti was clearly more fired, this is the one I chose to eat today. A decent size, and with excellent Girth, a classic Lahori Chapatti.

Lamb Lahori Karahi

Topped with Ginger Strips, the Oil had already separated. Decanting from the plastic container to the plate created the Karahi norm. The Masala Mash featured pulped Tomato leaving me to wonder about the Onion content. The Lamb was on-the-bone, Hector was set for the full Karahi Gosht experience.

Cloves! Manchester! I have yet to establish if Aqeel has ever been to Manchester, or is aware that his Karahi could pass for one of Manchester’s finest. This is what I was looking for today, sheer joy. The Meat was – Soft, minimal chewing required. The Meat came off the bone with ease. The Spice Level was not as demanding as that served previously, and this time, no extra Chillies from a Naan. The all important Seasoning was spot on. This Karahi had all the Flavour one expects, proper – Desi – cooking, and streets ahead of the more Mainstream Curry had midweek from Bawarchi.

A solitary green Cardamom was encountered, no Cinnamon Bark, but then I hadn’t even bothered studying the other container. Now I see the Sucky Bones are there, there will be a midweek treat. Today there was no need to over-indulge in Curry, there was something else to follow.

The next visit to DumPukht Lahori will be the landmark – #5. DumPukht will be reclassified. Today’s Curry may well be the last posted in Glasgow’s South Side. Glasgow’s Top Rated – is looming. Such is the regard, the level of expectation, the fayre served here has to be experienced.

The Aftermath

For the third time in Lockdown, Hector cooked a Carrot Cake. Yum!

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Lockdown Curry #20 – Bawarchi – A Temple Takeaway

Posted on June 24, 2020 by Hector

Since the start of Lockdown, Hector has blogged some new recipes but not any new venues. This evening, with Marg on more picnic duties, there was an opperchancity to experiment. There is a remarkable number of Curry sources within the permitted five mile radius of Hector’s House, even allowing for that obstacle called the River Clyde. On identifying Bawarchi (995 Crow Rd, Anniesland, Glasgow G13 1JP) as a possibility, the mind was made up.

Going back some twenty years, this is a Curry locus well known to Hector. Agra, which once occupied these premises, became a favourite venue. The Curry at Agra had a distinctive flavour, that which one seeks, and this was before Hector went on the search for Desi Curry leading to the birth of Curry-Heute. Bawarchi, as the venue is now branded, would have been visited by now had they been open mid afternoon, Temple-Anniesland is not where I normally find myself of an evening. One may question why the chance of sourcing a Restaurant standard Curry, north of the Clyde, has not been realised during Lockdown. Regular readers will know why.

All sources quote a 16.00 opening. Phoning at 16.25 there was no reply. Ten minutes later Bawarchi phoned me back, an encouraging start. The Order relayed, Hector headed east for the short hop along the Boulevard, content that the request for a Chilli and Coriander Naan had been accepted. I had verified that Lamb Desi (£8.25) did not have added Capsicum. Spring Onions – is the Topping the Chap on the phone had declared. Lamb Chops (£4.75), Hector has not had Lamb Chops since Lockdown began. These were envisaged for a midnight snack. Maybes.

Parking was not an issue despite the double yellow lines directly outside of Bawarchi. The shutters were down over the windows of the restaurant, Bawarchi has a dedicated – Takeaway Shop. I still wonder about the presence of Spice Heaven across the street, a rival in such close proximity in this secluded part of the city. Who knows the quality of the Curry until they are tried?

I photographed the opening times outside the Takeaway part of Bawarchi. 16.00. The shop was Spartan, all surfaces bare, no Donner rotating. Hygiene appeared to be paramount, as it should be at all times.

After a minute standing alone, I spotted the bell on the counter. The Chap appeared. Order for Hector. And so it was presented.

The Bill

£15.95 The Chilli & Coriander (£2.95) Naan was charged at the same price as their Garlic & Cheese Naan. A complimentary 500ml bottle of Coke was presented.

Cheers!

Lamb Chops

Only three. Four is better than three, but then five is better than four. They were suitably cremated, promising, laters.

The Naan was comparatively thin, as in not risen as much as it might have, which is the payback for having Chillies rolled in. Lightly fired, whole, and with abundant Coriander, this looked very appealing. I reckoned I would manage half.

Lamb Desi

Soup! What a lot of Masala. A Vegetable Rice could well have been a better accompaniment. This much Masala with Bread is going to be a splashy affair. The t-shirt needed protection. The t-shirt, from the bottom of the drawer, Miller’s Thumb Brewing, the long gone micro-brewery which brought Hector to Temple regularly between 1998 and 2003. American Hops, Mmmmm.

I don’t know what happened to the Spring Onions. I could see a herb strewn through the Blended Masala. The Masala was not going to reveal the presence of Cardamom, Cinnamon, Cloves, etc. One deduced an Onion and Tomato base, classic BIR Curry. Visibly, there was nothing to suggest why Chef regards this as – Desi. But then, like – Handi – it can be anything he chooses. Sixteen large pieces of Meat were present, this was quite a portion, sadly two portions in many a restaurant. Great value.

Dipping the Naan into the Masala, Hector was impressed. The Spice Level was enhanced by the Chillies from the Naan, the Seasoning was well within acceptable parameters. Whilst there was nothing distinctive, which I would expect in a Desi Curry, this certainly had – Flavour. The Naan was disappearing way faster than anticipated, time to tackle the Meat.

Halfway, biting into one piece of Lamb, I tasted nothing other than the Meat itself, no Spice. This made we aware that all other pieces were therefore giving not taking. There’s Lamb, then there’s LAMB! The quality of this Meat was outstanding, and there was so much of it. Tender, for once, would be an understatement. The lack of Interesting Vegetable did not seem to matter, though a Vegetable Rice or even a Spicy Rice, may have enhanced the overall experience.

As I fetched the rest of the Naan, I realised that this was the largest volume of food I have eaten at one sitting during Lockdown. I was really enjoying this Curry, it was decidedly – Mainstream plus.

Clearing the plate was achieved with remarkable ease, cue the Lamb Chops!

A minute in the microwave turned out not to be a good idea. One Chop was well and truly destroyed, leather, a lesson learned. The other two Chops had survived – nuking. The Mint in the accompanying Dip proved not to be Hector’s taste.

Lamb Chops, Mmmmm.

Bawarchi, the restaurant, will have to be visited when the present restrictions are lifted. The 16.00 opening time, however, does frustrate.

The Aftermath

Nicola, the First Minister of our pleasant land, announced the dates this afternoon to set us free. Hotels are booked, by this time next month Hector should have revisited favourite venues in Yorkshire and Manchester. Bring it on!

Menu

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Lockdown Curry #19 – Karahi Palace – Qaiser Can Cook!

Posted on June 20, 2020 by Hector

The weekly journey to the Southside for a Takeaway is becoming a mini pilgrimage. Today it was a return to Karahi Palace (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ). I phoned in my Order around 13.00 so as to have it ready for the preferred Saturday afternoon Curry time of 15.00. Once again Marg will spend her Saturday in a garden elsewhere, leaving Hector to have Curry, Football, Zoom and Bier. How many more weeks of this?

The 5.1 mile drive was judged to perfection. Parking around the corner in Centre Street, I entered Karahi Palace right on 15.00.

Qaiser was manning the kitchen, a new chap was front of shop. This is the first I have seen Qaiser in months, he was putting the finishing touches to my half kilo of Karahi Gosht (£12.50), the Chilli and Coriander Naan (£2.50) was already wrapped in aluminium foil.

*

I took the opperchancity to photograph the prepared Curry. Mine would be way better.

The Bill

£15.00  Note the half kilo.

Qaiser presented me with a small flyer, this advertises the new Karahi Palace website and their – app – simply called – Karahi Palace. Unique, they got there first.

I’ve put in extra Methi and Salt – Qaiser assured me as he handed over the poly bag.  He knows how Hector likes his Karahi Gosht.

Qaiser has learned the art of preparing Karahi Gosht in the last year or so. Ayaz, Mein Host, and Chef Rashid are good people to learn from. If only Hector could be invited for lessons also.

On reaching home, no further heating was required. The aluminium foil containing the Naan, was hot to touch, the plastic container also.

The Naan, still whole, was Thin, well fired. The large perforations may have gone some way to stop it rising. Chillies and Coriander had been embedded in the dough before the Naan was cooked. I reckoned half of the Naan would suffice, in the end, Marg brought through another sixth before heading out for her picnic.

A well known and reliable Curry Blog records that I had this very meal fifty two weeks ago today. I described the Chilli and Coriander Naan, cooked that day by Chef #2 Anwar, as the best ever. The standard was set. This also reminds me that today should have been the climax of the Glasgow Real Ale Festival – G-RAF.

Karahi Gosht

Ginger Strips, and Green Chillies sliced lengthwise, topped the Karahi. There was a lot of Oil and so potentially a lot of Flavour. Tomato skins and Seeds stood out in the Masala Mash. No needless blending here, this Masala had pedigree.

I decanted a generous portion, tomorrow’s lunch taken care of.

Ah – cough – Wow!

This was an aggressive Curry, the Chillies bit hard. The intensity of Flavour was remarkable, Hector had his Methi and a brave level of Seasoning. Some of the Meat was Soft, some slightly chewy, and there was a Sucky Bone. Hector was in his element, in the zone, a decidedly happy place. As I have written oft with regards to the Karahi Gosht served at Karahi Palace – I could eat this every day.

The quality of their Karahi Gosht never fails to astonish.I had judged the quantity to perfection. The appetite was sated, there was no temptation to go back for more. However…

The Aftermath

The Midnight Munchies took hold once again. A Soupçon was reheated, wonderful!

Tomorrow’s lunch may have been reduced, it will still be magnificent.

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Lockdown Curry #18 – Hector’s Home Cooking

Posted on June 16, 2020 by Hector

With some apples badly needing used up, this was a good day to cook Hector’s simplest recipe – Curried Eggs – with Pork Cutlets. It did take longer than the usual hour to prepare, some pieces of apple could have been cooked for another twenty four hours and still not have turned to pulp. This was reminiscent of – The Great Potato Debacle of 2011.   Still, the sauce acquired the necessary flavours.

This – Curry – is always a success and goes down well with people who visit and may not be ready for the full blown – Curry Experience.

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Lockdown Curry #17 – DumPukht Lahori + Tiffin Express – The Joy of Lamb Lahori Karahi

Posted on June 13, 2020 by Hector

Yesterday, when Marg announced she was having a picnic elsewhere today, Hector’s mind for some unfathomable reason turned to – Curry. It was time to once again celebrate the re-opening of DumPukht Lahori (39-41 Paisley Rd. West, Glasgow G51 1LG). Hector phoned Aqeel and arranged a kilo of his wonderful Lamb Lahori Karahi (£20.00) served – on-the-bone – as it surely must be. To accompany, a solitary Tal Naan (£1.50). As before, Aqeel tried to offer me more Bread, how could one Naan be enough? The Order was timed for today at 15.00.

Saturday, 15.00, Hector’s optimal time for his weekend Curry. It has been a while.

Arriving just before 15.00, Aqeel was putting the final touches to the Karahi. I saw the Yoghurt go in, a couple of spoonfuls only. The Naan was rolled out, Sesame Seeds sprinkled on top, then Aqeel used his knuckles to make a series of depressions across the surface. For a Rogni Naan, there would have been perforations to stop it rising, this was new (to me). The Naan went into the Pizza oven.

Whilst I waited, the ready Curry was studied, Chicken in a mass of Oily Masala, Chicken Pilao and the remnants of a Chana Curry. On the grill, some Chicken was being cooked for another order. I was about to meet my fellow customer.

Maintaining – social distancing – throughout, I was introduced to – The Accountant. We chatted all things – Curry, Hector once more in his element. That I do not give Curry Houses scores, seemed to surprise. In terms of the Curry Houses in Scottish and English cities in particular, I explained that if I keep going back, then they must be good. When I rhymed off my favourite Desi Houses in Glasgow, he appreciated that I take my Curry seriously. Aqeel told him I have always ordered the kilo of Lamb Karahi. Had there been more opperchancities to sample more of the Menu I would surely have done so by now. But then, the outstanding Lamb Lahori Karahi is why I have been mentioning DumPukht in despatches of late.

Punjabi cuisine was discussed and the Oily Curry on display in particular. That is how it is preferred. On being asked if I had been to Pakistan, I gave my usual reply – No, but I have been to India and Sri Lanka. My fellow customer is convinced that I would meet with no trouble if I visited Pakistan.

The Accountant has known Aqeel for some time and mentioned his previous place of employment. I shall not. I asked if he knew of Aqeel having a Manchester connection.  On Visit #1 there was a pronounced – Taste of Manchester – in Aqeel’s Karahi. Last time it took a few moments to emerge. If this distinctive flavour can be maintained then the Karahi at DumPuhkt will become legendary, well in the World of Curry-Heute anyway.

Aqeel came out with the pan of Lamb Karahi and let me sample the Curry I was investing in. The Ginger blast was powerful, the Spice hit hard. It’s just as well this Curry was not intended for Marg.

The Calling Card was placed on the counter, then taken up by The Accountant. The Chicken was taken away, suitably packed.

Hector managed to hold back a gasp on seeing the Naan being cut in half. The intention was to only eat half of this Order today. As before the Karahi was packed in two plastic containers. A half Naan was therefore ideal, for once.

The Bill

£21.50 This has to increase, soon.

5.1 miles, or thereabouts, along the M8 to Clydebank, the Lamb Lahori Karahi soon reached its destination.

The Curry was still hot but needed its edge restored. A quick stir in the wok and the Oil which had separated was once again absorbed.

The Ginger strips which had topped the Curry were now cooked in. The Flavours from the Cardamom and the Cloves stood out. The single large strip of Cinnamon Bark was in the other container.

Tomato Seeds stood out in the Masala. The ratio of Masala to Meat was well judged. The Lamb was not too soft, Tender, of course, and still the necessary amount of chewing was required, tasty. Sucky Bones – were in here too, even tastier, and not too high a bone count. Magical as this Karahi Gosht was, today, Manchester – did not come across as strongly. The signature Cloves were certainly there, maybe the strength of the Spice had masked this. Still, a Karahi to savour.

The Aftermath

Around midnight, and after a lengthy Zoom session, Hector had the munchies. What is a Hector meant to do when half a kilo of Karahi Gosht is in his fridge?

A Soupçon was taken to the wok, a strip or two of Naan also.

Bliss.

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Lockdown Curry #16 – Yadgar Kebab House – Yet Another Takeaway

Posted on June 8, 2020 by Hector

At the end of a long day of sorting and clearing out in the Southside, Marg asked – Have you ordered a Curry?

Hector was not being presumptuous, but knew that Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP) was only the shortest of detours from our route home.

Naveed was surprised to see Marg and Hector walk in to the empty Curry House around 18.20. Two chaps stood outside waiting to be called back in for their Takeaway. We surveyed what was on offer, no pre-ordered Goshat Karahi today. The only Lamb Curry was – Shalgam Gosht – Lamb with Turnip (on-the-bone) which Mr. Anwar Sr. let me sample some years back. Hector, not a lover of Turnip by any means, this Curry proved to be surprisingly pleasant.

As Naveed listed the Dishes, I spotted a light coloured Keema. Marg had Mince & Tatties, her favourite, once again for dinner last night. She was not to be put off, Keema Mutter Aloo it would be. The Meat was Chicken Mince.

One always hopes for the Vegetable Curry on visiting Yadgar, today Aloo Gobi would suffice. Two Chapattis would accompany, and I added two Meat Samosas with a view towards lunch tomorrow.

The Bill

£20.00 Another round number from Naveed I sense.

Naveed asked if we wanted the food warm or cold. There was no point reheating twice, cold would do. We waited in the car for the promised ten minutes, the Chapattis had to be cooked. On collection, I suggested that for my next visit, I should have a hot Takeaway and then go and eat it in the park. Actually, that’s not a bad idea if we are allowed to travel, meet up with friends, but not eat indoors.

The next two weeks should determine how long this purgatory must continue. Assuming no second wave is created after the thoughtlessness displayed by those who have chosen to assemble en masse over the last ten days, we should be approaching the end game. For the second consecutive day, Scotland reported no COVID-19 deaths.

Three plastic containers, three pots on the hob. The reheating was slow, careful. Some Oil was released from the Keema. In terms of the Lamb and Turnip, what looked like a decent Masala in the plastic container quickly turned to Shorva, ah well. The Aloo Gobi was magnificently – dry. One minute in the microwave for the Chapattis.

Shalgam Gosht

Eight pieces of Meat featuring three bones sat in the Shorva with three large pieces of Turnip. The Turnip could have passed for Potato until the point of eating. I was surprised by how much Flavour the Turnip had absorbed. Mummy’s never turned out like this, however, Turnip was always cooked in a separate pot except when the abomination known as – Irish Stew – was cooked, despite Hector’s protests.

The Lamb was delightfully Soft, with one piece close to shredding. This was – Desi – cooking, maybe today’s was not earth shattering, but still a pleasant change. The Seasoning was there, the Spice Level was low, but Hector was about to get the hoped for – kick.

The Chapatti was used to scoop up the Shorva, very splashy. One Chapatti each was certainly enough. On its own, this Curry would have been – ok – with the Aloo Gobi, quite a treat.

Aloo Gobi

Served freshly made in at Yadgar, this is always an outstanding Dish. The reheated version I have had twice during Lockdown it has not hit the spot either time in terms of capturing the distinctive Yadgar Taste, however here was the Spice to liven up the Shalgam Gosht.

Keema Mutter Aloo

This Chicken Mince, Peas and Potato Curry was quite a plateful. Chicken Keema always looks so much paler compared to Lamb, and in Hector’s book, less satisfying. If Marg has had this version before, it cannot have been often.

With Potatoes strewn through her Curry, Marg did not see fit to have even more by tackling the Aloo Gobi. In the end, a few pieces of Potato were declared – surplus. Hector’s lunch tomorrow is looking good. Marg’s verdict:

I felt it was an unusual taste of Keema with the Chicken, it had a kick and made a lovely change.

The aftermath – Tuesday’s Lunch

The pair of large Samosas were heated in the oven, Naveed had also provided two small pots of sauce to accompany, the Yoghurt-based sauce, and what would normally be served hot, the Red Chilli Sauce. The contents were remarkably similar to last night’s Keema Mutter Aloo. Once the pastry edge was eaten there was nothing here not to like. Spicy Samosas!

A snack, however Hector had other things planned for today, the leftovers from last Friday’s home-cooked Karahi Gosht. There was still a large portion left, and when the remnants of the Aloo Gobi went in, quite a meal. But Hector knows who is calling at precisely 16.15 and why. Pete shall have a Takeaway!

I melted a good dollop of Ghee in the wok and cooked in the Meat, Vegetables and Masala. The plan was to hopefully achieve the Buttery Flavour achieved in my favourite Manchester Desi Houses. On serving my portion, I was taken aback by the fact that no Oil was collecting on the plate, the Curry had absorbed the lot.

Where was the Seasoning? The level had reduced markedly, I did not recognise this as being the same Karahi Gosht as served last week. OK, it now had more Potato and a mash of Cauliflower mixed in, not the creation hoped. And as for the Buttery Flavour, this was not achieved. The search for Ingredients X, Y, and Z goes on.

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Lockdown Curry #15 – Karahi Gosht – In The Garden

Posted on June 5, 2020 by Hector

Curryspondent Bill drew Hector’s attention to the online video – Cook with Nabeela. Having studied this and others, Nabeela’s recipe was transcribed. Fennel Powder – a new ingredient to Curry-Heute, as seen in other videos, was incorporated.

The fundamental difference between this recipe and others posted previously, is that the Lamb is cooked in a broth of Spices, not a Masala. When I did my Curry Course it was all about making a Masala then adding the Meat. This is fine if using Chicken, however, in discussion with my subsequent mentors, it was agreed that when cooking Lamb for forty five minutes plus, the Masala is going to burn.

The exclusion of Cinnamon Bark and Cardamom was difficult to accept, at least some dry Methi goes in. It was time to dust down the big karahi which has not made an appearance for quite some time. Cooking for four, the Scottish Lamb used today was 1.2kg, presently £15.00 per kilo for the good stuff at KRK (Glasgow).

As the Meat cooked, so I accepted that I needed to lose some liquid, the lid came off after some twenty minutes. I also added more Tomato at this stage. There was the realisation that this is very close to how my mother was first instructed to make Curry back in the 1960s, especially when adding the Yoghurt late on.

At a time when one cannot nip down to the shops for Fresh Coriander, it was noticeable that the leaves bought two days ago were past their best. The stems, however, were doing well, they went in after the Yoghurt.

The first tasting demanded more Seasoning. A sprinkling of Lemon Juice went in, a squirt of Tamarind next.  The Karahi needs a – tang. The Machi Masala cooked on Tuesday this week was fiercely Spiced.  Today, I was careful adding the new Chilli Powder. This Curry again has a ferocious kick.

There has to be an – Interesting Vegetable. Tinned Potatoes, bought just in case at the start of Lockdown, were added. It was time.

A Vegetable Rice is set to accompany plus some bought in Flatbread.  Hector still needs to hone his Bread-making skills.

Thanks to Lockdown, we have to eat in the garden. Rain is forecast for later. Actually there is no reason why Marg and Hector have to eat outside, just our two victims, sorry, guests.

There was still more to prepare. Mango Lassi, easily created with a bag of frozen Mango, Yoghurt, Honey, a touch of Vanilla Essence, and scoops of Ice Cream. The result was more like a Mango Custard, better thick than runny.

Leftover Palak Gosht and the Garlic & Tomato Flatbread were defrosted. With the Vegetable Rice prepared it was just a matter of waiting.

Who would arrive first?

Marg was at work, un-furloughed for the day, her last ever work day. Howard and Tracey appeared five minutes after Marg who was therefore not last to arrive for her own dinner engagement.

The guests were shown straight through to the garden as is the – expected norm – presently. The temperature has dropped since the start of the week when this evening was conceived. That was summer then. A blanket was provided by Marg the hospitable, and social distancing observed throughout. The Hector Buffet was visited in relays.

Kofta Palak

It still looks terrible, but there’s so much Flavour in this Curry. The Seasoning did not feel as intense as when first prepared, this was clearly a success.

Half a Flatbread each and a portion of Vegetable Rice proved to be a worthy accompaniment. If there’s a next time, perhaps it will be time to unveil Hector’s Paratha to the public?

Karahi (Aloo) Gosht

When it came time to reheat the Curry, I was surprised at the consistency. For too long today it had looked as though Hector would be serving – Shorva. Instead, the true consistency of Karahi had been achieved, patience had paid off. Topped with Ginger Strips and Coriander it certainly looked the part, well almost. The minimal Masala shrouded the Meat, very little Oil had gone into the preparation of this Karahi and so there was no residue whatsoever. This may be pleasing to some, Hector likes the oily sheen, more on this below.

Would Marg react with her usual – It’s Spicy!  –  ?

Something had happened since the first tasting. The Spice Level of the Masala was now within acceptable parameters, but the Lamb still had to be reckoned with. Having paid full whack for the Boneless Lamb, I was worried about it being under-cooked or worse, cooked to shreds. The integrity of the Meat maintained, it was spot on. Each bite released a burst of Spice, a big – Kick – and then the corresponding Flavours. This Lamb was – giving – not the Meat and Masala which were strangers until the point of serving, as happens in too many Curry Houses across our planet.

Hector was reasonably content with this creation.  A worthy Curry, but still not what one hopes to create. The overall Flavour was not comparable to the Karahi served at any of my favourite venues. This Karahi Gosht did not taste anything like the usual Hector Curry.  Was this down to the Fennel Powder, or the lack of Cinnamon and Cardamom? More Methi would have made the – Karahi a la Hector. Today’s restraint had not drowned the Spices. By not cooking with Lamb on-the-bone I was never going to achieve the dreamt of outcome. This was for the Ladies.

My fellow diners made positive noises throughout the eating. Al fresco Curry is what was required on a cool June evening.

Marg: One of the tastiest Lamb Karahi ever. Tender meat, and a good blast of ginger gave it the right flavour and texture. The Kofta had a strong Methi flavour but was a lovely meaty and spicy taste to finish on. A great meal.

(Marg beware – Hector still has another bag of Spinach in the freezer.)

Tracey: The Curry was the exact thing I have been missing, with just enough heat to open the sinuses, and the Mango Lassi was a nice touch.

And finally Howard, whose words have not appeared for many months:

The thing that’s been missing recently is a good Curry. The Takeaways we have used have been disappointing, either an old fashioned, out of date, 80s Curry, or an over-expensive modern interpretation.

Tonight I had two excellent Curry-s (sic), a beautiful Kofta and a very good Lamb and Potato Curry. My compliments to the chef – as Alex Harvey almost said forty four years ago tonight.

The accompanying Dessert was stunning.

I thought only – Cloudwater DIPA – qualified currently to be described as – stunning. The remaining Soupçon of Kofta Palak went home with Howard & Tracey.

It didn’t rain. A 51% chance of precipitation had been forecast. That would have created a dilemma. Hopefully, in a couple of weeks, summer will return, and we can do this again, possibly even with more peeps?

An Afterthought

There is a Soupçon of Karahi Gosht left over. In a day or two I shall try reheating this in a generous quantity of Ghee. This may create the Buttery Flavour I seek. Perhaps Hector is still searching for Ingredient X?

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