Glasgow – Mother India’s Cafe – Mittwoch Curry

Posted on May 12, 2021 by Hector

If it’s a Sunday in January, you might find Hector and Marg in the West End at Mother India’s Cafe (1355 Argyle St, Glasgow, G3 8AD). So, unsurprisingly this Wednesday afternoon in the middle of May, that is where we headed. We arrived just on 15.00, the final lunchtime customers were finishing, we would in time, have the place to ourselves.

Marg recognised Katherine, one of the two waitresses on duty. As a consequence or otherwise, three complimentary Poppadoms and two Dips promptly made an appearance at the table.

Only the standard menu was available, no Specials as yet, maybe later. Gone from the Menu is the Lemon and Cashew Nut Rice which Marg has always ordered to accompany her favourite Curry served here, anywhere – Butter Chicken (£6.00). Our waitress agreed that this is a loss, the campaign for its restoration starts here.

For Hector there are no prizes for identifying choice #1, it had to be Machi Masala (£5.80). Lamb Saag (£6.20) would provide a counterpoint in terms of flavour. The sensibly priced Parathas (£2.15) at Mother India’s Cafe have impressed over the years. Marg was expected to assist here on the assumption that she would finish her fallback Chapatti (£0.95). Knowing that she would not manage two full Tapas portions, Marg opted for Vegetable Samosa (£4.50) as her other Dish.

A litre bottle of Sparkling Water (£2.95) completed the Order. Again, I liked the price.

Having only glanced at the Poppadoms when they arrived, I was surprised to find we had three, not for long. Marg tore in, she likes her Poppadoms and knows that Hector is reluctant to order them. When they are presented, as today, great. The portion of Spiced Onions was ample as was the accompanying Raita. Raita? This was substantially more than the norm, Thicker and Creamier, the anticipated Garlic was still prominent, Tzatziki-like.

At Mother India’s Cafe, everything comes when it’s ready, fortunately the Vegetable Samosa arrived first.

Vegetable Samosa

This was quite a plateful. A Salad sat beside the pair of chunky Samosas. Additionally, a Tapas portion of Chana in a Masala provided diversity. Had the remainder of the Order not started to arrive, Marg may well have finished this Dish, however, she realised that would never finish the Curry that brings her back to this venue.

Full of vegetables – began Marg, I asked which – Peas, Potatoes and Cauliflower, it looked like. I enjoyed the Chickpea sauce, very filling.

The Chapatti came a few minutes before the Paratha. Large and thin, the Chapatti looked as if it would go crispy on cooling. It didn’t last long. The large Paratha had the classic Layering, Spiral and Flakiness. That Wholemeal Four had been used was the only parameter which prevented it reaching Hector’s idyll. Banana Leaf in the streets behind sometimes use the preferred White Flour.

Butter Chicken

For Hector, everything about this – Curry – ticked the undesirable boxes. Two large and one smaller piece of Chicken sat in a Thin, Creamy, Soupy Masala. I’ll persist with – Masala – I cannot insult an authentic – Lahori Shorva.

Marg loves it. She loves her Creamy Curry, and ironically it is the – kick – in Mother India’s Butter Chicken which makes it stand out from the rest, I’m told.

Temperature hot, loads of Chicken, the special – kick – was present – said the Lady who heartily ate one of Hector’s own creations last weekend which was – Super Spicy.

With both of my Dishes arriving simultaneously, I had to be careful with my choice of – Starter. I decided to commence with the much missed Fish.

Machi Masala

Just look at how Thick the Masala is here, proper Curry! Looking back at previous visits, this interpretation was even – Drier – than previously recorded. The closer any Fish Curry gets to Indian Mango’s (München) Chettinad, the better.

I counted six decent sized pieces of Fish in the Masala which prominently featured finely chopped Onions. There was a distinctive Tangy Flavour, different from the usual Citrus Blast. The Spice Level was not demanding but probably enough for most palates. The Fish retained its firmness and so was markedly different from the Flaky Fish served in say, a Fish Karahi in Bradford. That I choose to mention Bradford, the still Curry Capital, goes some way to show how difficult it is to secure quality Fish Curry in Glasgow.

The Tangy Flavour today felt as if this Curry was approaching Achari, still, it was full on, enjoyable.

Lamb Saag

The flash photograph does not accurately represent that which stared at me from the pot. I saw a Dark, Thick and Rich Masala covering four large pieces of Meat. That each piece of Lamb would be halved meant this – Tapas portion – had more Meat than some so called full portions.

Something has been driving me towards Spinach during Lockdown, the non compromising Flavours, less subtle than Methi? The Herb Blast here was everything I had hoped for. Whilst I could see green strands of Spinach, I would assume that there was array of Herbs present here. Compared to the Machi Masala, the levels of Spice and Seasoning were distinctly lower here, this did not matter, the Spinach fix is what was sought, it delivered.

The final piece of Lamb had to be cut into three pieces. This was some Tapas portion, I was approaching my limit. Having eaten way more of the Paratha than I normally would, the Bread was abandoned whilst I took care of the Meat. Finally, I was left with a few scoops of Masala, and so it was back to the Paratha. The Earthy Flavour of the Spinach was still hitting the spot. A worthy change from my usual, or could this become a more frequent choice?

Rather than take the plate with the remaining Samosa and Chana to the kitchen for packing, a foil container was brought to the table. In this way only one person was in contact with the food, Marg. Sensible.

The Bill

£28.55    £1.36 of this was marked as – Tax. I had to ask, all was explained. Should we thank the Chancellor of the Exchequer that tax on food is presently so low?

The Aftermath

After Marg and Katherine had chatted about matters hockey related, I introduced myself. It was only two days ago when I finally got around to posting the stand alone page for Mother India’s Cafe and so was determined that someone should see it. Showing an extensive array of Dishes from the Menu, it’s not just Machi Masala and Butter Chicken. I had to ask about the fabled Lamb Kofta, Katherine has never seen it in her time here, another campaign.

As I put on my fleece I suddenly became aware of the music, the opening bars of a popular Neil Diamond song. This could well be the first music I have heard in a restaurant in the UK for over a year, however, – touching me, touching you – is not permitted for another five days.

As we departed I did admit to coming here when I have failed to find Banana Leaf open at their advertised times. South Indian Curry, it has been a while.

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Glasgow – Karahi Palace – Cast Iron Karahi

Posted on May 11, 2021 by Hector

Today was another day of indulgence, as if there haven’t been a few in the last week. Walking across the River Clyde for the first time in an age towards Karahi Palace (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ), the progress on the Barclay’s construction site was striking. One cannot help but wonder: who is going to work in all this office space?

Qaiser was behind the counter, I did a double take with Chef Rashid who was sporting a more trimmed appearance. On taking my favourite seat, a new chap took my order:

Lamb Karahi (£8.90), one Chapatti (£0.70), they know how I like it.

On asking for water, a bottle (£0.80) was provided, I could make no sense of the explanation for the lack of jugs and glasses, a cardboard cup had to suffice.

As I waited for Chef to produce another – Meisterwerk – a few Takeaway customers entered the premises. Two chaps decided to sit in and have their wraps, well why not, we have been denied this pleasure for so long.

Lamb Karahi

Six months and two days have passed since I was last served a hot and sizzling Karahi Gosht at Karahi Palace. The Takeaways in the interim were enjoyed, but nothing can beat a Karahi straight from the hob. The Meat was piled high, this was a portion plus. The Toppings of Ginger Strips, Coriander and loads of sliced, large Green Chillies were complemented by slices of finger Green Chillies cooked in. Each would add their own distinctive Flavour to the eating experience.

The Chapatti was hot to touch, the Karahi even hotter, take care, Hector.

Joy of joys, the intensity of Flavour still astonished. The first dip of a piece of Chapatti into the hot oil is a well established ritual, the Flavour here was so familiar, a prelude to that of the Masala Mash itself. Tomato was highly visible.  On the train today I studied another online recipe for Karahi Gosht made with a Tomato-based Masala, no Onions. It looks so simple, but how does one achieve the magnificence of what lay before me today?

Sucky Bones, two of, two more Bones, this Curry was not the – bag of bones – that one fellow diner experienced many years ago. Some cuts I recognised but cannot identify with certainty. Large and flat, – skirting – is what Mother bought back in the 1970s. The Meat count was way into double figures, many pieces were decidedly huge. The most generous of portions, a wonderful welcome back, this was going to take an age to eat; fortunately, cast iron karahi kept everything hot that bit longer.

Some Meat was super-Tender, other bits required serious chewing, a mixed batch, the best of everything. And the Flavours, no individual Spice stood out, the Seasoning was – brave, plus.

Salty, burnt Tomato – is what I noted. Add to this the Spices, the Ginger crunch, the Herbs, this Karahi Gosht had it all.

My final scoop of Masala onto my Chapatti contained the last two pieces of finger Green Chillies, how these gave even the last mouthful another edge was remarkable, a crescendo. This unique interpretation of Karahi Gosht has to be experienced, in house.

The Bill

£10.40    Incredible value.

The Aftermath

Qaiser acknowledged me as I paid, Chef Rashid stuck his head out from behind his screen. I gave him the thumbs up, this guy can cook.

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Hector Cooks – Jackfruit Curry – Sometimes it simply doesn’t work

Posted on May 8, 2021 by Hector

Always on the lookout for an – Interesting Vegetable – to avoid the too simple – Meat & Masala – Hector became aware of Jackfruit courtesy of TV Chef Nadiya, the lady of baking fame. Tins of Jackfruit were purchased recently at KRK, the fresh vegetable complete with prickly green skin is available in many Asian grocers across the city.

In addition to the Jackfruit, today’s Curry included ground Cashew Nuts. These add a – creaminess – without using dairy, the Masala is also thickened.

The slow cooker has created some worthy outcomes in recent times, late morning I started the Onions, Ginger and Garlic and fried the solid Spices until popping.

The preparation was as per Hector’s standard in the long months of Lockdown. That a Home-cooked Curry was being prepared at all came as a surprise. Marg offered to bring back a Takeaway, however, these have definitely ceased given that restaurants are open once again. With nowhere else to be, home-cooking was the outcome this Saturday evening.

Mid afternoon, the Flavour of Cinnamon was dominant, but something was missing. Ah, this Curry needs Cloves! Two sliced Green Bullet Chillies were also added along with some Coriander Leaves.

For the final hour, the Curry was cooked in the oven, housed in my recent terracotta purchase. Dare I start with this on a low gas as the label suggests is possible after my recent – accident?

On removal from the oven, the Oil had separated, a quick stir restored the Curry to the desired appearance. Leftover Brown Rice would accompany, plus a Garlic Flatbread from a local supermarket.

Did you make this? – asked Marg. No.

If it’s round, Hector didn’t make it.

Jackfruit Gosht

Where was the Meat? The four Gigot Chops were decidedly thin, the visible solid was therefore the Jackfruit.

As is the custom, Marg remarked on the Spice Level, she was right to do so, this Curry was ferocious, this even took the Hector by surprise. From where had this heat come? I had not overdone the Chilli powder. Being hungry, Marg ate on and announced that she feels she can now cope with Spice at this level. What has happened here?

The Jackfruit had absorbed the Spice, every mouthful was therefore quite a challenge. Having retained its integrity through the considerable period of cooking, the Vegetable was soft, but far from pulp. However, the Texture simply did not appeal, Kadu this was not, the humble Potato reigns supreme.

In terms of Flavour, the Spice Level was doing it no favours. The Cashew Nuts were the only element which could have radically altered the Hector Curry. This Curry was not sitting well on Hector’s palate. I have asked this question in a couple of restaurants: how can you include all these ingredients and end up with a Curry which tastes like this?  Basically, I didn’t like it.

Marg ate on, she ate way more of the Curry than I did. The Bread was a great success, this may make an appearance again.

So the best part of the meal was that which Hector did not cook. So it goes.

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Glasgow – Darbar Grill – A Game of Two Half Kilos

Posted on May 6, 2021 by Hector

I have enjoyed Ahmed’s cooking over the years but have never experienced anything from the Darbar Grill (140 Allison St. Glasgow G42 8RP) – Darbar Special – or – Desi Style Karahi – menu. The full Menu appears online only, I phoned Ahmed yesterday to arrange the kilo of his Lamb Karahi (£29.99) for 15.00 this afternoon. Chapatti John was happy to be part of this meal of discovery.

Having taken a seat in the recently installed booths adjacent to the Curry on display, the son of Ahmed, who would be our waiter today, invited me to move further into the premises, away from the open door. I established that the Order had been phoned in already, three Chapattis (£0.70) seemed like a good number to start us off.

I had time therefore to photograph the most recent décor, gone are the colourful pictures, instead, plain stripes. I liked the powers sockets at each table with a USB facility, handy for those whose phone charge does not last the day. There was a sense of the setup being not quite finished, time will tell.

John asked about the origins of Darbar Grill, a lengthy story which is outlined – here. He also asked if – boneless – had been an option. I could only answer that it would come as it comes, this was an untried Karahi. Ahmed did not emerge from the kitchen prior to the serving of the food, there appeared to be quite a cluster of chaps in the kitchen, lots of activity.

Our waiter, who I first encountered back in 2016, brought a karahi and a single Chapatti with the promise of two more to come. He had already brought a Jug of Water and a Modest Salad plus Raita to the table.

*

Lamb Karahi

This looked magnificent, topped with Ginger Strips and Coriander, but this could not possibly have been the full kilo. When the two Chapattis were presented, it was admitted that this was only a half kilo. We asked for the same again. Did Ahmed believe two chaps could not handle the kilo? He had asked – for how many – when I placed the Order.

The Lamb, on-the-bone, sat in a distinctively brown, thick Masala. The bone count did not appear to be such that my fellow diner would be raising the issue of there being enough Meat. Sucky Bones, all was well. On decanting, sliced Green Chillies were revealed. The Flavour was immense, how could it not be? I have been enjoying Ahmed’s Lamb Curry and Aloo Gosht for years, always a treat. This Karahi was clearly something else. The Seasoning was right up there, the Chillies were doing their job, this Curry had a serious – kick. The Flavours were correspondingly intense, classic Desi Cuisine, this was a Curry that quite simply is not available in the Mainstream Curry Houses of Glasgow, or across the UK for that matter.

Knowing of John’s propensity to devour the odd Chapatti or six, I held back a bit, using the Bread to mop up the Masala, tackling the sooo-Tender Meat with my spoon.

A taste explosion of fresh ginger – was an early remark by John. He would further clarify this by mentioning that the Ginger Strips were not uniform, the chunkier bits most certainly won his approval.

Chana Daal

On the house, we had to try this – was the explanation when the son of Ahmed brought it to the table. Here was the required Diversity, the Interesting Vegetable. Piping hot, with a decidedly – Earthy – Flavour, this was a fine distraction.

Unsurprisingly, it took us no time at all to clear the first karahi, the second came soon after we were finished along with two more Chapattis. In the interim, John had got stuck into the Salad:

That salad is really good, cold and crispy.

Hector showed restraint.

Ahmed managed a brief appearance, apologising for not being able to spend more time with us. He had a significant order for later, hence the activity witnessed throughout our stay.

*

Lamb Karahi #2

The heat gave a boost to the proceedings. Had the whole kilo arrived at once, the end game would have been cool Meat and Masala, this was a moment of reinvigoration.

The Seasoning was a tad down, so maybe not the impact of Karahi #1, but still totally in the style. I had wondered if replication was possible at such short notice. Some of the Meat here was a bit chewier, still, taking one’s time extends the enjoyment.

John eventually declared he was at his limit, a situation worth noting. A Soupçon would go north of the river.

Exceeded expectations – why’s this? asks Hector – a lovely balance of spices, hit the mark, Chapattis a good size, definitely be back.

The Bill

£35.00, my Dad says make it £25.

We’ll split the difference, make it £30.

This was particularly generous on Hector’s part, John had already declared that this was my birthday treat.

The Aftermath

We bade farewell, Hector was not finished. Having parked on Calder Street, there was no way that Yadgar would be ignored. Four Chapli Kebabs were captured. This was also another opperchancity to observe the new seating. New tables were mentioned, hopefully the setup will work better than the moveable furniture at Kabana (Manchester).

*

Friday, May 7

Chapli Kebab with Yadgar’s hot Chilli Sauce, Zaytoun Salad courtesy of Marg.

Mmmmmmm.

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Glasgow – The Village “Curry House” – May Day Curry

Posted on May 3, 2021 by Hector

In keeping with the present times, today was very much another example of eat out because one can. The Village “Curry House” (119 West St., Tradeston, Glasgow G5 8BA) was known to be open at lunchtimes, Mr. Vindaloo was there twice last week. Today, Dr. Stan joined Marg and Hector on this bleakest of Bank Holiday Mondays. 5.0ºC and incessant rain, just another winter’s day, except it’s late spring.

Dr. Stan arrived moments after Marg and Hector parked for the 13.00 rendezvous. Having signed in, a window table was allocated. The strategy must have worked, from just a couple of tables occupied at 13.00, people kept arriving. Dr. Stan took his time reading the Menu, no Lunch Menu today. This was his first Curry out in over a year. The last time I can find Dr. Stan in Curry-Heute was at Lahore Pakistani & Indian Restaurant (Bratislava) back in November 2019. On hearing him say – Chicken only – I knew Dr. Stan had spotted The Village’s famed Desi Qorma. Why this Curry is listed thus is something I have been writing about on nearly every visit, and mentioned to those who might take heed. Was – Lamb Desi Qorma – removed because it was often being described as not as good as once was, or not consistent?

I suggested to Dr. Stan that he ask, if you don’t ask…

Hector had a two lunch strategy in mind if the Lunch Menu had been presented. A much desired Achari Gosht (£9.95) became today’s necessity. Rice would have been the preferred accompaniment, however, Hector has issues with the size of Rice portion served at The Village, it barely covers a plate. How the Vegetable Rice of the pre and early days of Curry-Heute is missed. Aloo Naan (£3.50) has never been tried, the requirement for an Interesting Vegetable would be met, and who can finish a Naan?

I put it to Marg that surely she would not be having Keema Mutter (£8.95) for the third time in eight days. She responded with Kofta Kirahi (£9.95) and her usual Tawa Chapati (£1.10). Missing out on Saturday’s Kofta Anda (Sheerin Palace) possibly had a subliminal effect.

Starters? Dr. Stan decided a Lamb Seekh Kebab (£3.50) was required. This prompted Marg to ask for a single Poppadom and Mango Chutney.

Given the events, or lack of them, for the last seven months, the serving staff were unfamiliar. With masks de rigeur, this is hardly likely to change in the near future. A young lady took the drinks order, a large bottle of Sparkling Water (£2.95) and a glass of Mango Juice (£2.50). It was a new chap who took the food order. Dr. Stan negotiated a Lamb Desi Qorma with Pilau Rice (£2.95). Hector added his tuppence worth about the Dish being needlessly – Chicken only. On ordering the Achari Gosht I was asked – Lamb or Chicken?

It’s in the – Lamb – section of the Menu, so now I have to ask why you are offering Chicken.

Contrary, moi?

Marg’s Poppadom and Mango Chutney arrived promptly, there was no hanging about. In an appropriate time, the Seekh Kebab came too. Dr. Stan was almost tearing in when he had to be reminded of the Curry-Heute ritual photo. There was a series of – Mmmmms – Dr. Stan was back in a Curry House.

Kasif, the son of Mein Host, was serving the food today, a familiar face at The Village at last. The Breads were brought in one basket, the Naan had been quartered. Having ordered a stuffed Naan, I was not expecting that which satisfied so much at Akbar’s last week. Aloo Paratha I have had oft, this was something new and it worked. The Potato had been cooked in a la Paratha, however, the Bread was amazingly soft and fluffy as Marg confirmed when she ran out of Chapatti.

Achari Gosht

A decent sprinkling of Coriander Leaves and Stems sat atop the suitably Thick Masala. I counted eight large pieces of Meat, so no complaints here, this was a portion.

The Lime Pickle gave an instant blast of Citrus, even more than some of the outrageous IPAs consumed in the last months. The Spice Level also impressed, alas the Seasoning was appreciably below Hector’s sense of perfection. I had chosen Pickle over Herbs today, so perhaps expectations should have been adjusted accordingly. Pieces of Naan complemented the Spicy Masala. On tackling the Lamb, this was found to be suitably Tender, tasty.

I seem to go through periods of Methi/Spinach then Achari, is this the start of a phase? I have missed my Achari, so simple to make, this may be a cue to visit more Mainstream venues in the coming weeks.

Kofta Kirahi

Topped with Ginger Strips and Coriander, Marg counted some six Meatballs in the Thick Masala. A Soupçon crossed the table, the Flavours were in sharp contrast with the Achari, – Spinach – was sensed on the palate, yet the dissected Kofta appeared to light in colour. Was the potent Herb in the Masala?

Marg made her usual comment on the level of the Spice, she too was convinced there was a hint of Spinach present. One day Marg will order Kofta Palak.

The Meatballs weren’t spicy, the Masala was – concluded Marg – the Meatballs had a herby taste and worked well with the Chapatti.

Lamb Desi Qorma

It is years since this Village stalwart has appeared in these pages. This Curry was also topped with Ginger Strips and Coriander.

It was only on decanting that the Yoghurt base to the Masala became apparent. Dr. Stan noted that the Masala was appreciably thicker than as served in its latter days. We don’t want – Soup.

The Rice portion I can only describe as – pitiful. I look forward to reporting the opposite when we are let loose across Europe.

It bears up – was an early assurance.

Tender meat – was declared by Sr. Stan at the end of his meal – it was up to my remembrance, much flavour and a warmth to it.

The Bill

£47.80    I failed to establish the price for the Lamb Desi Qorma.

The Aftermath

It was Kasif who manned the cash register. He remarked on how busy the place had become in the last hour. I counted four empty tables only. What else would one do on a horrible day such as this?

I had to mention that Dr. Stan had reported the Lamb Desi Qorma being up to standard. When next they revamp the Menu, consult the Hector, we need the Lamb Laal Lahori back too!

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Glasgow – Sheerin Palace – Kofta Anda

Posted on May 1, 2021 by Hector

It’s Saturday, it’s three o’clock, it’s time for Kofta Anda!

Kofta Anda is available at Sheerin Palace (300 Allison St, Govanhill/Crosshill, Glasgow, G42 8HQ) on Wednesdays and Saturdays. Today’s mid-afternoon Curry was actually purchased on Wednesday, the intention was to enjoy this marvellous snack in situ, alas Sheerin Palace will not be having sit-in customers until after Ramadan.

The accompaniments are the leftovers from Hector’s Birthday Curry at Akbar’s last night. Marg had left just enough Rice to make it worth taking away, Akbar’s huge Naan had defeated both of us, as is the norm. The Rice was – dinged – the rest heated in the oven. I was surprised at how well the Coriander & Chilli Naan retained its impressive texture on reheating.

How long has Hector been looking forward to this? Unbelievably, the last time I had this dish at Sheerin Palace was back in June 2019. In the interim Hector managed to cook it himself, however, the last time was at the excellent Pak Tikka Shop – Grill House in Athena last October. Days later we were in Lockdown, again, therefore securing Kofta Anda has become synonymous with a sense of freedom.

Kofta Anda

Five substantial Meatballs and one hard boiled Egg sat in the Oily Shorva. I arranged the solids over the Rice, this looked OK, on stirring the Shorva it took on a healthier appearance. Having smothered the Kofta Anda, all was set.

Oh the Seasoning! This came from the Shorva, even though the Meatballs had sat in this sauce for three days, they had not necessarily taken in its Flavours. The Egg and each Kofta were cut into four pieces, at least, maybe more than a snack then. The Rice took on a new dimension being shrouded in the Shorva, sheer delight. The Naan helped move things around the plate, it too absorbed the Flavours. Egg in a Curry, not necessarily the norm, however, Fish Kedgeree has been a favourite since childhood, also the published Recipe for Curried Eggs has been a stalwart in Hector’s House for decades.

Meatballs, Egg, Shorva, Rice and Naan, what a combination. The first opperchancity to enjoy this at source is Saturday, May 15. Hector may be otherwise distracted that afternoon.

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Glasgow – Akbar’s – A Birthday Treat

Posted on April 30, 2021 by Hector

Sixty five today and no State Pension, this is not what I signed up for when I made my first contributions to the scheme back in the summer of 1972. In these uncertain times there was only one given, the Curry-Heute had to be special.

I have resisted Karahi Gosht all week, a freshly prepared Tandoori Naan also. Then there’s Lamb Chops, the likes of which have not been enjoyed since early November at The Downsman (Crawley). Glasgow only has two venues which can supply these with – Desi-style – guaranteed and an ambience appropriate for the day. Already I have lunch at The Village planned for Monday, so it had to be Akbar’s (573-581 Sauchiehall Street G3 7PQ). A table for two was booked for 18.00 this evening.

Imran, Mein Host, was there to greet:

Hello, Mr. Hector.

We have not been at Akbar’s since September 2019, this was recognised, 2020 was a washout. Tonight the clientele at Akbar’s was not of the usual composition. My fellow diners this evening were more representative of a British Mainstream Curry House. We were mostly sat as window dressing, those with children  socially distanced in the interior. Ramadan fasting continues. If three thousand people can attend a rave in Liverpool this evening, why are Scottish restaurants being presently restricted to a 20.00 curfew?

Drinks were ordered, no large bottles of Sparkling Water were available, two 330ml bottles (£2.25) it would be. Such are the competitive prices of the food at Akbar’s, I have always been under the impression that is the drinks from which they make the profit, not tonight, not until May 17.

We were asked if we wished Poppadoms. Hector still refuses to play this game. In the drive here, I had reminded Marg that a well known and reliable Curry Blog has noted that when Marg – steals – one of Hector’s Lamb Chops, she cannot finish her main course. Marg said she would limit her Starter to one Poppadom (£0.75) and Mango Chutney. The latter meant ordering the Pickle Tray (£1.50).

Marg declared Butter Chicken (£9.45) as her choice for this evening. She accepted that Rice was likely to be the better accompaniment, Pilau Rice (£2.45). Lamb Chops are still £4.45? The portion of four would surely be reduced? On the last visit, John ordered Karahi Gosht & Spinach (£8.95), this proved to be the – driest – of the three – Desi-style – Dishes served that night. The equivalent at Ambala truly hit the spot on Monday, the guarantee of Herbs, it had to be. Akbar’s is one of the too few venues which actually has Coriander & Chilli Naan (£2.95) on their menu. Knowing the size and the presentation, there would be enough to share.

I took no chances with the waiter and asked for – Desi-Apna-Asian-style. This got the message across. He also noted – no Capsicum. A young chap, in training, observed all intently. In three weeks, Akbar’s will be stowed, a good time to learn.

Lamb Chops

Four large Lamb Chops! How can they serve four at this price given that everywhere else the price is typically double? Even The Downsman, who continue to set the standard for Lamb Chops nationally, have reduced the number in the portion and increased the price.

The Chops were a bit pale, though the bones were approaching cremated. Something, which did not come across as Lemon Juice, had been poured over them, it took a moment for this to dissipate. The Chops were piping hot, care was required, burnt fingers otherwise. The distinctive taste of – the grill – emerged slowly, how this has been missed. Lamb Chops, straight from the kitchen, no way would this ever have worked as a Takeaway.

Marg removed the unnecessary greenery from my plate, the Pickle Tray complemented the otherwise Modest Salad. Now there was a diversity of Flavours, the Chops were slowly devoured, savoured, bones duly sucked, joy. Four Chops, it’s not often that Hector is permitted to eat all four, whose birthday is it?

Butter Chicken

The antithesis of the Hector Curry: the wrong Meat served in a Creamy, Soupy Masala. There is nothing about this that I found to be attractive. I must try it sometime to discover why people like it, maybe not. Marg only decanted half of her Pilau Rice, the remainder would go home. She ate every morsel otherwise and was particularly quiet such that two statements were not uttered.There was no comment on the level of Spice. The usually inevitable comparison with Mother India’s Cafe was not made either. Perhaps Hector was otherwise distracted.

Karahi Gosht & Spinach

Coriander topped the melange of small-cut Meat and a suitably Thick Masala. This must have been darkest Curry I have seen in many moons. There was a sufficiency of Spinach, enough to make its presence known, not an excess.

I had to wait a few moments until the Naan arrived, when it did, the usual impact was made. Thankfully not dripping in Garlic, this huge Naan had everything else. The coverage by the – foliage – was spot on, thinner in the middle, the edges had the much sought after burnt blisters. The puffy edges led to the herbal centre, extra Flavours to be added to the Curry.

The taste of Spinach was realised in an instant, only a hint of the distinctive Bradford Curry taste was there initially. The boneless Lamb had been cooked to perfection not too soft, chewing required, and a provider of Flavour.

This Karahi was ticking the boxes, as I dug deeper so the full Bradford Curry experience came to the fore. Spice and Herbs, the Bradford blend, only available (in Glasgow) at Akbar’s.

I managed way more Naan than I thought possible, even with Marg’s assistance, there was no way we could finish it. The waiter had set the challenge, rather than waste the remainder, it too would come home. There’s a Kofta Anda waiting for lunch tomorrow.

The Bill

£35.00     On such occasions, I shouldn’t really ask.

The Aftermath

The staff bade us farewell, Imran was occupied. Hopefully it will not be another nineteen months until the next visit.

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Edinburgh – Kebab Mahal – Mr. Khan likes empty plates

Posted on April 29, 2021 by Hector

Primarily, today was all about drinking ale in the refurbished Biergarten at Staggs (Musselburgh). With Marg offering to drive, the usual breakfast roll was eschewed in favour of something much more substantial.

Our last Edinburgh Curry was on March 1st, last year. Then, we were en route to see Pendragon, and we all know what happened when there was an attempt to include their gig in Lodz in the following weeks. Curry-Heute had to be a quicky, so where better than Kebab Mahal (7 Nicolson Square, Edinburgh EH8 9BH)? I phoned last night to verify the noon opening time and that they were accepting sit-in customers. All was well.

Parking in the facility directly across the street, we arrived at Kebab Mahal at 11.50. The door shutter was partially down, Mein Host performed his daily ritual at the appointed time. I entered alone, Marg had popped next door for some essential shopping. I greeted Mein Host:

I have been looking forward to this.

He gestured to the tables which have only come back into use in the past few days. I chose the spot I have occupied on my previous two visits. Rather than go for one of the – Specialities – today I decided to keep it simple. Yesterday, I enjoyed my Aloo Gosht at Desi Dhaba Chaiwala (Glasgow), today for Hector – Lamb Madras (£7.85) with Mushroom Pilau (£2.95). I have also promised my readers that this week would not all be a Karahi Gosht feeding frenzy, that’s tomorrow. For Marg, her favourite Curry, once again – Keema Matar Curry (£7.55) with one Chapati (£1.10).

A young lady had walked in at my tail and had announced that she was here to collect a rather substantial pre-arranged order. She took a seat two tables away. The taking of our Order was delayed by another lengthy order being taken over the phone. I always wonder why phones have to be answered and customers who are present ignored, it happens everywhere. A chap entered and took the wall table between us, he was having a Karahi no messing.

Mein Host brought over plates, cutlery and napkins. He warned me that the plates were hot. On being told this, why does everyone touch the plates to find out? The next time I am warned at Kebab Mahal, I shall take it as read. The plates were – HOT!

Our food arrived timeously, we shouldn’t be too long after the 13.00 rendezvous at Staggs.

Lamb Madras

Here was a classic blended Masala, the basic Curry for which I was in the mood. The sprinkling of Coriander was decidedly modest, oh to be in Manchester and be able to help oneself to – foliage.

I decanted just over half of the Mushroom Rice, there was enough to share but Marg did not need Rice. Here was my Diversity, the – Interesting Vegetable – the avoidance of just Meat & Masala. Next time, I must enquire as to exactly what is in their Vegetable Pilau (£2.95). Today’s ample Rice portion did exactly what was required, and having soaked up some of the Masala, revealed a less – orange – hue to the Curry.

The Curry had a sufficient – kick – so as to take note. The Seasoning was a tad below the Hector idyll as has been the case on previous visits. The Flavours were oh so familiar, this was – Comfort Food – nothing outrageously wonderful or demanding, just an honest Desi Curry.

When I took the rest of the Rice and scraped the bowl, I realised that here I had an elegant sufficiency not the feeling of being left short as happened yesterday. Maybe it’s just as well that Hector does not have a place like Kebab Mahal at the end of the street, it would be too tempting to come here on a near daily basis and work ones way through the Menu.

The chap at the adjacent table had engaged us in conversation. Originally from Yorkshire, he mentioned Wakefield but has not been to Syhiba. A Calling Card was gifted. He knew the big named venues in Bradford, but not the preferred Curry Cafes. Evidently, he has being going to Rusholme, Manchester’s – Curry Mile – which he too has found is being transformed into a Kebab Kingdom. The Northern Quarter and Cheetham Hill await his pleasure. When he goes to Glasgow, his brother always takes him to Yadgar. Marg got in a reference to the Curry wonders which can be found in Athena, for those willing to step back a street from the main drag. We were talking – Curry! When he visits the Curry-Heute website there will be many recommended venues awaiting his custom.

Keema Matar Curry

The Peas and the Coriander Leaves stood out in this plate of Curried Mince. The Oil was separating and collecting on the edge of the plate. This appeared to be just the job. Unlike on Monday at Ambala, this time Marg cleared her plate with ease.

A good helping of Mince Lamb with Peas, Coriander with plenty flavour. A hot, fluffy Chapatti completed the meal. I was hungry.

As we scraped our plates clean, our fellow diner came out with the immortal line:

Mr. Khan likes empty plates.

As Mr. Khan, Mein Host, cleared the table I proffered:

It appears we both enjoyed our Curry.

The Bill

£19.45   No drinks today, no water offered. You’ll have had your…

The Aftermath

The lady was finally getting her large order which included Pizza and Curry. Having paid it was off to Musselburgh. It rarely rains in the east of Scotland compared to the west, and even less often in Musselburgh. It was chucking it down as we parked adjacent to Staggs.

Nigel had the – Usual Rubbish – on tap. Draught Cask ale, freshly poured, is why fifteen of sixteen of us were there. All but one sampled Hector’s Carrot Cake actually two, Nigel missed out.

Marg, I’ll take a shot at the blanket please.

Outdoors in Scotland in April, 8ºC, madness or desperation?

Kebab Mahal – 2021 Menu

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Glasgow – Desi Dhaba Chaiwala – Should auld acquaintance be forgot

Posted on April 28, 2021 by Hector

Kofta Anda at Sheerin Palace was today’s planned Curry. The Kofta Anda was available as promised on a Wednesday (& Saturday), however, the seating area will not open until after Ramadan. I purchased one portion (£5.00) and told Marg – we’re eating somewhere else. Again I question the imposition of the present 20.00 curfew for indoor eating.

As we approached Eglinton Toll, Marg recalled how we had once stopped to check out Desi Dhaba Chaiwala (620 Eglinton St., Glasgow G5 9RY), this is what Hector had in mind. The decorated bicycle-rickshaw suggested signs of life. Having parked opposite the car wash it was apparent that there was definitely some activity in the hut which serves Curry. Three tables were set up outside, would we get to sit in?

A chap beckoned us in, a lady stood at the counter, no inside tables.

I’ve been trying to get here for months – I informed them. This was received positively. The lady talked us through the available fayre. The last two portions of Lamb Curry, not on display, were ordered. Mein Hostess described the Curry as not being – dry – so I asked if Rice would be the better accompaniment. There was no Rice. Two Chapattis it would be then:

I’ll make them large – she assured us.

We headed back outside, the chap wiped the table, for once not for Covid purposes, but probably more to do with possible aerial bombardment. Drinks were ordered and glasses provided, no Sparkling Water was available. Dining outside in Glasgow, at the end of April, risky.  The sky was overcast, there had been a shower, we were taking our chances. The gods of Curry would surely look after us.

The reheat did not take long, the Lamb Curry turned out to be something else.

Aloo Gosht

Four large pieces of Lamb on-the-bone sat in a Shorva-esque Masala with eight pieces of Potato. The portion size was therefore OK, but the ratio of Meat to Vegetable was spurious, this most certainly was not Goshat Aloo. Marg had one piece of Meat more, there was an adjustment. As Marg is prone to do at home with Mince & Tatties, she mashed her Potatoes into the Masala to create – something else.

As the chap emerged from the hut with the Chapattis in a basket, the top one blew away, a comedy moment. As the photo ritual was  supposedly completed, Marg noticed that the camera was set to black & white, start again.  Not funny.

There was no point waiting for the replacement Chapatti, here we go.

Oh yes. The Seasoning was there, the Flavours came across strongly, a decent kick with Cinnamon.

Very tasty isn’t it? – I put to Marg.

Yes lovely, so tender meat.

Indeed, the Meat was wonderful, though twice the quantity would have gone down well. Meanwhile, time to appreciate that the Hector preference is to have not just Meat & Masala, so the Potatoes were also savoured. These had absorbed so much Flavour from the Masala. We each had a Sucky Bone, quality Curry, and very much in the Desi style.

Another, and Complimentary Chapatti, arrived. Sitting outside in 12ºC is not conducive to keeping one’s food warm. The heat from the new Chapatti revitalised that which remained, well timed.

Marg: – Tender Lamb, on-the bone with soft potato mashed made for a lovely textured sauce to go with the Chapatti. The Dish was full of flavour and added heat to the mouth.

As I entered the hut to pay, the lady asked how I had enjoyed my Curry.

It’s all in the Seasoning, that was spot on, everything else takes care of itself.

She nodded in agreement.

The Bill

£19.00    More than I was expecting given the quantity of Meat served up.

The Aftermath

This is what Hector has been denied through the long and many months of Lockdown. I gave the lady the Calling Card. With masks having been worn throughout our moments together indoors, there had been no recognition. On seeing the Calling Card, she insisted we had met before.

Where else have you worked? – I asked.

Paisley Road West – was the reply – Sizzlers.

It was agreed that there would be a photo, Marg suggested outside on the rickshaw. As she took her place, I consulted a well known and reliable Curry Blog and found a photo of the Dear Lady whom I can now call – Zee (Zaytoun). Zee and her father, Chef Mohammed, ran the short-lived Cafe Sizzler, in the premises which were formerly the much missed Clachan. I recalled how Chef brought out a – Soupçon – before serving – and he always got it right – added Zee. What I had forgotten that my only visit to Cafe Sizzler was by invitation. Well, it was seven years ago.

Zee talked us through the Menu though a post Lockdown version with new prices is in the pipeline. Desi Dhaba opens early, or will do so again after Ramadan, to cater for Breakfast, both Asian and European. I of course was more interested in the Curry. They tend to alternate between Chicken and Lamb. On announcing that I have no interest in Chicken Curry I was invited to explain.

Chicken does not Curry – Zee agreed, though did qualify this by mentioning marinaded Chicken.  She went on to describe a Paratha they serve with an egg cooking on top as I have seen done on a Neapolitan Pizza.

Zee was surprised that I was still Blogging after all this time. I expressed my hope that I will encounter Mohammed again at some point in the future.  Marg likes the sound of his signature – Chicken Pasta. Lahori Breakfast anyone?

There’s more

I have been unable to ascertain the continuing operation of DumPukht Lahori, uncannily also on Paisley Rd. West due to Lockdown travel restrictions. The times I have phoned, the number has just rang out. I feared the worst. On passing this afternoon just after 16.00 the shutters were up, I pulled over. The door was locked, but not for long. Aqeel, Mein Host, was glad to see me. He has been opening at 16.00 and plans to open earlier, presumably, after Ramadan. Phew! 

Desi Dhaba Chaiwala Menu (prices subject to change)

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Glasgow – Ambala Pakistani Cuisine – Level 3, or Curry by Gaslight

Posted on April 26, 2021 by Hector

Mark the date, Scotland moved to Level 3 of Lockdown this very day, restaurants can once again serve food indoors unlike England where al fresco maintains. However, a somewhat arbitrary 20.00 curfew is in force. It is Ramadan, and so for the many who share Hector’s love of Pakistani Cuisine, there will have to be a wait until the middle of next month to dine out. Who plans these things?

Last week, Zaheer, Mein Host at Ambala (11 Forth St., Glasgow, Scotland, G41 2SP) posted an intriguing photo of Lamb Saag. Unlike the Chicken Saag which has previously appeared in these pages, this was clearly Lamb cooked in a minimal Masala with added Spinach, not the mass of – green – which some one in Hector’s company once ordered. Zaheer was contacted, it was confirmed that the desired interpretation would be available this afternoon for Hector and Marg’s first sit in meal in five months and six days.

On the drive to the Southside it felt as if Radio Scotland, and all featured therein, were trying to rewrite history. The oft repeated reference point for the start of Lockdown kept being given as Boxing Day. November 20th was the last day in which restaurants in the West of Scotland served food other than for Takeaway, thus affecting the majority of the Scottish population. Pubs closed on October 9th (?), so what is all this Boxing Day nonsense?

We arrived at Ambala at 15.00, the shutters were down, the door partially open. The mystery man who sits in the window assured me they would be open at 16.00. Marg was not perturbed, coffee in her favourite Shawlands cafe was called for. Returning just after 16.00, the shutters were up, however it was now suggested that food would not be served, other than for Takeaway, until 17.00. Fortunately Zaheer arrived moments later, we were invited to take our choice of table.

I can now confirm that it was indeed Zaheer whom Marg chatted with on collecting our most recent Takeaway earlier this month. Today was the first time I have seen Zaheer in years, I had some questions, however, food matters were dealt with first.

The Lamb Saag was a given, Zaheer suggested the kilo. I had warned Marg that this might be the case, she would have been happy to share. When the half kilo was suggested it was a case of – now we’re sucking diesel. This let Marg have her favourite Keema Mutter served here as Keema Karahi (£9.50). Two Chapattis (£1.30) were deemed to be sufficient accompaniments.

Although Zaheer and Hector are frequently in contact through mutual – likes – on a certain social medium, this was the first opperchancity to congratulate Zaheer in person for the huge step up in the quality of the Desi Fayre. Such was the degree improvement in the Lamb Lahori Chaska last year from excellent to beyond belief, it became clear there was a new Chef was at Ambala. I was told that Chef Rizwan from Lahore, worked with his father from the age of eight, and absorbed all.

The shop frontage also changed a while back – Deli Bar – having been dropped in favour of – Pakistani Cuisine. Apparently the locals misunderstood the previous moniker, thoughts of – pastrami on rye? Maybe not. Having clarified what’s on offer, sales of Curry have increased significantly. Hopefully, the ultra positive reviews on Curry-Heute in the past year may also have helped in some way.

Zaheer brought a platter of Complimentary Starters. Whilst this was being appreciated, I congratulated myself for not ordering a Chilli & Coriander Naan despite my desire for a freshly made Tandoori Naan.

Shami Kebabs and Meat Samosas were accompanied by a Salad and Dips. The Shami had the traditional dry-moistness, the Chilli Dip brought it to life and enhanced the earthy flavour. Marg was already enthusing about her Samosa:

I’ll tell you, the Samosa is lovely, very flavoursome, full of meat.

In this company, Marg is the Samosa expert, this being her preferred snack when Hector dines in foreign lands. The Samsosas were huge and jam packed with Keema and Peas, for Marg a sample of what was to come. Meanwhile, here was a Keema Mutter Pasty. Zaheer, who would check on our progress throughout our visit, declared his pride at the quality of Lamb, and hence Mince as served at Ambala.

Two other sit-in customers arrived, Zaheer was surprised that he had any with more than two weeks of Ramadan to go.

The Mains arrived just as we had finished the Starters. The folded Chapatis looked fairly nondescript in the basket, however, on opening them up, they proved to be large, and wholesome.

Lamb Saag – Saag Goshat

Sliced, Large Green Chillies and Ginger Strips topped a somewhat – grey – mass of Lamb on-the-bone. The lack of – red – brought – Namkeen – to mind. That – green – was not the dominant colour put this interpretation firmly in Hector’s preferred style. The Minimal and Thick Masala sat mostly beneath the Meat. The Oil, which had separated, formed a ring around the solids. Time for the first dip of the Chapatti.

Oh, sen-sational! There was intense Flavour, Seasoning then – cough! The food was delightfully – Hot! Here it was, everything that Hector has been denied all these months, fresh Curry straight from kitchen to the karahi, no reheating, no condensation having formed in the takeaway container ruining the food. I invited Marg to have a go, she also could tell this was something extra special.

The Lamb was on-the-bone, somehow both firm and tender, much chewing was required, each mouthful to be savoured. The Green Chillies, both raw and cooked in, enhanced the Flavour from the Masala. Cloves, Pepperiness, an Oily blast then another blast of Flavour from the Herbs. The taste of the Lamb itself came over strongly, a Dish of such complexity, and it stayed hot.

I took my time, I would eat every morsel, why rush? I was eating out. In my domestic karahi the food would have cooled rapidly, however, such was the thickness of the karahi here, the food stayed hot-warm for the duration.

Loads of Meat, yet the bone count was not as much as originally suspected. The bones had worked their magic in the brew. This Curry was like nothing else ever experienced at Ambala. Had I not seen the promotional photo I would never have opted for this. What other Dishes have reached this level, the Fish Karahi?

Keema KarahiThe portion was huge. Ginger Strips and a sprinkling of Coriander topped the Mince and Peas. The Spice Level had been pitched at – medium – to suit Marg, for once there was no remark of concern.

The sufficiency of moistness stood out, but no obvious Masala otherwise and no peripheral Oil. Having enjoyed the Samosa, we both knew how good this was.

Very rich and full of flavour, with an added touch of coriander and ginger strips on the top.  I avoided the chunks of green chilli as I felt there was enough spice without this extra.  The Chapatti was a perfect size and the heat made the meal very enjoyable.

The Starters meant that Marg would never finish what lay before her. Zaheer chose his moment to wheech Marg’s leftovers away for packing. This will be enjoyed on another day.

The Bill

£23.09 I was surprised at how little I had paid for my Saag Goshat, yet there it was on the Menu at this very price.

The Aftermath

I asked Zaheer if there would be a new Menu, I always seem to ask him this. In time there shall be. As we bade farewell Zaheer stated that he looked forward to following me on my travels once more. In a week we have gone from not being able to leave our county to being able to travel around the UK. Last summer’s trips south could well be the model for 2021.

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