Lockdown Curry #14 – Hector cooks Machi Masala

Posted on June 2, 2020 by Hector

This midweek Lockdown Curry gives Hector a chance to display more of the Curry-Heute Recipes. This typically mild, creamy, Fish Curry is one of Marg’s favourites.

Frozen chopped Onions were once again employed, fresh Onions are not turning to pulp presently. Smoked, dry red Chillies were used today along with the usable pieces of fresh Coriander left over from the weekend.

Recently purchased Chilli Powder was among the last to go in along with a modest amount of Salt and the Turmeric. Seasoning is not so important given that this Curry is going to be – Creamy.

By preparing the Masala early afternoon, there was plenty of time to let it cool before adding the cream. Curdling was therefore not an issue.

For once I was using Salmon that had not been frozen. For diversity, Mushrooms and Peas were added along with the Fish.

Basmati accompanied along with a defrosted piece of Naan courtesy of DumPukht. Four days in the freezer had done the Naan no favours. We concentrated thereafter on the Rice. Machi Masala

This is as Soupy a Curry as Hector will cook. As long as it isn’t sweet, then there is no problem with a Creamy Curry. Today I had not added any dried fruit.

Marg’s first mouthful caught the back of her throat. She managed not to say – Spicy!

Oh, the Chilli Powder. The Spice Level was fierce. This is the Spiciest Curry I have had in ages. Sadly, it was all Chilli, the depth of flavour was not there, just heat. Without the Cream, I wonder if Marg would have managed to eat this Curry?

We both agreed that the Salmon was particularly fresh tasting. This was worth noting.

Marg ate what she had taken from the bowl, no more. The Hector portion was finished with ease.

Beware of the Chilli Powder sold in Sainsbury’s.

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Lockdown Curry #13 – DumPukht Lahori + Tiffin Express!

Posted on May 29, 2020 by Hector

Today, Lockdown in Scotland moved into a new phase, a slight easing. Pubs and restaurants remain closed for the foreseeable, however if they open in England only in the next three weeks, there could be mayhem, an exodus.

With a sense of liberation, Hector dared exceed the recommended five miles by a modest margin and cross the River Clyde to Glasgow’s Southside, this is where the best Curry is to be found. It is 81 days since Visit #1 to DumPukht Lahori (39-41 Paisley Rd. West, Glasgow G51 1LG), the latest addition to Glasgow’s – Desi Curry – scene.

When Dr. Stan and Hector made the inaugural visit back on March 9th, we could not have imagined what was about to occur. So impressed were we with the kilo of Lamb Lahori Karahi (£20.00), there was a promise to return as soon as I returned from Polska. Hector’s premature return from Polska is a tale that will stand the test of time. The shutters at DumPukht went down, seemingly never to reopen. Google reported the business as closed, what did they know? Last Thursday, Curryspondent Pete made contact, DumPukht was open! A quick phone-call verified this, I promised to come over for more Lamb Lahori Karahi as soon as possible. That was today!

I phoned the order in during the 17.00 daily briefing and was told to collect after forty minutes. On ordering a Tal Nan and a single Roti to accompany the Lamb Lahori Karahi, this was challenged. Was that enough Bread? For two people certainly, the Curry was being shared by two people, not a family of …

The still reliable Huawei showed a temperature of 25ºC, the Hector-Wagen showed 27.5ºC, the warmest day of the year, so far. There was brilliant sunshine when I finally managed to take a new photo of the facade at DumPukht. How I have looked forward to this moment.

Mein Host & Chef – Aqeel Shah – was managing the store on his own. He smiled in recognition as I approached the counter, he was making the final touches to the Karahi. Pan in hand he came out from the preparation area and handed me a spoon. I was invited to test the Karahi – Wow! There was a big Spice hit. Marg will love this, I thought. The blast of Flavour was intense, Cumin came immediately to mind, then Jerusalem and the aroma of the Souk.

The last time Hector was offered a Soupçon before eating was also on Paisley Rd. West, almost exactly six years ago to the day, at the ill-fated Cafe Sizzler. Cafe Sizzler was the first of two business which tried to serve Desi Curry in the premises that were once the – Clachan – bar.

I photographed the flyer on the counter. Aqeel brought another from a different pile – Tiffin Express, same address. Are you re-branding? Apparently not, but he quickly realised he was not going to survive by selling Curry and Pakora. Tiffin Express – is an online service with more of an emphasis on Donner, Pizza and Burgers. The on-line ordering agent for DumPukht also lists Curry in all the standard styles, Mainstream Curry. Hopefully, the discerning cognoscenti who read these pages will be more interested in the – DumPukht Kitchen.

The Bill

£22.50. Unbelievable.

1kg – Lamb Lahori Karahi (£20.00), Tal Naan (£1.50), Roti (£1.00).

The price of Lamb went up in March, but has come down as recorded in Hector’s home-cooked Leg of Lamb Curry. A kilo of Lamb Karahi at The Village along the road is nearly double this. The prices at DumPukht are to be savoured. Hopefully, Aqeel will do well on this.

I offered my credit card, cash only. (Unless one orders on-line.) I had cash on me, but it does mean that I will have to go to a dispenser for the first time since Lockdown began.

Having parked in Portman St., I was facing the right way to get on to the M8, home in fifteen minutes. I was expecting a reheat would be necessary, not the case.

The Breads were still warm-hot, better to leave them as they were and not spoil the texture. The Roti remained soft and did not turn to crisp, so a worthy Chapatti then. The Tal Nan was again approaching – Rogni – in style. Well-fired, soft, light and fluffy. One day I shall manage to recreate this.

Lamb Lahori Karahi

In the pan the Oil was very visible, in the trays, ditto. Once decanted to the karahi, the Oil seemed to be less obvious. 

In anticipation of more Manchester Curry Flavours it was only fitting that – the foliage – should make an appearance.

I marvelled at the sight. I already knew how wonderful this was going to be, but what about Marg.

I had warned her it was – Spicy – and so she did not make her usual remark. Marg is not a fan of Curry on-the-bone but has come to accept that this is how one has Curry that achieves the required intensity of Flavour. I did point out that there was no way we could have shared a kilo of boneless at one sitting. Anyway, on-the-bone is how DumPukht thankfully serve their Karahi.

Spice and Cumin I already knew about. The great taste of Manchester Curry was perhaps less apparent initially, but then it grew. The Meat was an absolute delight, Soft, Tender, cooked to perfection. I picked out a big Sucky Bone, yay!

The Masala shrouded the Meat as can only happen in a Karahi. The Seasoning was right up there, every mouthful was a sheer joy to eat. What else was I tasting? Cloves! Manchester Curry relies heavily on Cloves. I do not even know if Aqeel has been to Manchester or is aware that this is what makes his Karahi stand out in Glasgow? Regardless of this, he has created a blend of  Flavours which is distinctive, a stand out among all others, and not the homogenous – Mainstream Curry – that Hector has on his doorstep.

I managed only half of the Naan but cleared my karahi. Marg ate until her Roti was finished, that was her limit. Hector’s lunch is taken care of for tomorrow. Marg was unusually quiet, not in raptures, but not suffering. She declared the Spice Level to be not too demanding. She is well used to Spicy food, but always likes to get her dig in when it goes too far. Still, her verdict is favourable:

Full of flavour and a kick. Enjoyed the meat with my chapatti, bones a bit fiddly, but a lovely overall taste.

Next time, I’ll let Marg choose from the Mainstream Menu and I’ll order the half kilo. I wonder if their DumPukht Gosht at £24.00 a kilo is available by the half?

Some Blog entries are inevitably mundane, today’s has been a labour of love. DumPukht Lahori is back and hopefully here to stay. When Lockdown ends the masses will be in attendance. Kinning Park – Subway Station is around the corner, put on your face mask and go and get what is confirmed as the best addition to the – Glasgow Curry Scene – in years.

And for tomorrow:

Happy Birthday, Dr. Stan. When are we going back to Portland & Seattle?

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Lockdown Curry #12 – Hector cooks Pork Patia

Posted on May 26, 2020 by Hector

Pork Patia? Hector and Marg have long accepted that Lamb Patia does not work. In the years before Curry-Heute (B.C.H.), the recipe for Chicken Patia was popular in Hector’s House. I suspect we sickened ourselves of it. Patia is a very tasty Curry, albeit – more sweet than sour.

Given that I only cook Chicken Curry these days by request, there had to be a compromise. Pork cutlets fitted the bill. Hector’s Pork Vindaloo has gone down well, maybe Pork Patia could be a winner. The cutlets were marinaded in Red Wine Vinegar overnight.

After two months of Lockdown for the majority, but not all, Hector’s range of dishes is being truly tested. Hector’s patience is also being tested. Curry-Heute should have been in Berlin presently, instead, a walk in Dalmuir Park is the highlight of the week. Marg is always happy to see animals, – ugly ducklings – excite. I hear the counter of the Queen’s swans is also in Lockdown, so there will be no record made in 2020.

The ingredients were assembled as per the Chicken Patia recipe. As reported with last week’s Kofta Palak, breaking onions down to a mash is proving to be difficult with the present batch. As the blender was coming out to mix the ketchup, purée and lemon juice, I thought I would cheat and blitz the Onions in the required 250ml of Vegetable Oil.

The white frothy paste does look a bit off-putting, however, it ends up with a positive outcome. By the time the Spices went in, a standard blended Masala was underway. A defrosted 30g pack of what was once Fresh Coriander was the added Herb. Tomorrow is shopping day, the weekend Curry will have Fresh Foliage. Marg is still being tolerant of Curry twice weekly. As long as I keep the Spice Level down all should be well. I was stretching my luck with the two large Green Chillies.

Courgette, and some of the last Mushrooms in the house were added for – Diversity. One and a half Pork Cutlets per person is not a lot of Meat. Basmati would accompany.

*

Pork Patia

Orange, not the unnatural – Red – that we have seen recently, was an acceptable colour for the Patia. The blended Masala was not Bhuna-thick but was far from being – Soupy. As is the Hector Curry norm, it looked the part.

Lovely – said Marg, as has become her custom of saying something positive about every meal I have presented since Lockdown began. I had never envisaged the prospect of having to prepare sixty plus consecutive meals at home.

The – Sweet & Sour – tanginess was there. The Courgettes may have added – Diversity – but in terms of flavour, were no more than – Ballast. Large pieces of freshly bought Mushrooms work so much better. These I did not have. The Spice Level was moderate as was the aim, the Seasoning impressed, and Marg made no comment. Perhaps the Kofta Palak last Saturday has moved the goalposts.

At a time when people are being asked to book a COVID-19 test if one’s taste-buds or sense of smell seem impaired, today something strange happened.

One mouthful of Patia almost made me wince. Cardamom! I hadn’t spotted any on my plate, but the overwhelming – smokiness – of Black Cardamom hit the palate. Four had gone into the pot, I eventually unearthed three on my plate. Cardamom overdose. There’s nowt wrong with Hector’s taste buds.

I found the Pork to be less than satisfactory, too thin, nothing to get one’s teeth into. The marinade had added the required something – extra, but texture-wise, it wasn’t right (for me).

I shall reveal my conclusion shortly, meanwhile, Marg’s words:

A good texture, great taste, and I enjoyed having pork for a change.

Hector’s verdict:

There’s only one Patia – Chicken Patia!

I wonder what Swan Patia would be like?

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Lockdown Curry #11 – Hector cooks Kofta Palak + DumPukht Lahori is open again!

Posted on May 23, 2020 by Hector

First the good news – DumPukht Lahori (39-41 Paisley Rd. West, G51 1LG) has reopened! Curryspondent Pete contacted Hector on Thursday evening with this most welcome piece of information. A phone call was made immediately, they confirmed an opening time of around 14.00 until 23.30, daily.

DumPukht Lahori had only been in operation since February of this year. Dr. Stan and Hector made one visit on March 9th with a promise to return as soon as. With Lockdown, so the shutters were lowered, then Google reported them as – closed permanently. After May 28th, Hector feels it will legitimate to drive the 5.1 miles from Hector’s House to DumPukht for food. These guys need support, and needless to say, their Lamb Lahori Karahi is truly outstanding.

In the last week I have added three more recipes to – Hector’s Curry Recipes – namely Palak Gosht, Indian Vegetable Curry and Spicy Rice. Each is adapted from the recipes given in the Curry Course I attended in the noughties. I was never quite sure what to serve with the Spicy Rice, it’s not Biryani, but is way beyond the flavours of a Pilau.

Kofta Palak (Cafe Salma)

I have experienced many a horror story with Palak Gosht, especially in Europe where it is served as a Creamy Curry. I have always enjoyed Kofta Palak. Back in the halcyon days at Cafe Salma, Dr. Stan and Hector used to share a Kofta Palak for dessert. There lies the standard, and be aware, Hector can remember the particular flavours of their standout Curry.

Determined to try the Palak recipe but not risk wasting a kilo of Lamb on-the-bone, yesterday I defrosted some Lamb Mince, Spinach, Coriander and Methi. Hector thus prepared Kofta Palak for the first time.  This meant combining two recipes: Palak Gosht and Kofta Anda.

Kofta

The Meatballs were prepared per the Kofta Anda recipe. Ideally, the Kofta should be cooked in the Masala, but if they disintegrated I would be left with Keema Palak which I don’t think I have heard of, yet. Baking the Kofta meant that if the Palak turned out to be horrible, today would not be lost.

Palak

I halved the Herb content given in the recipe. My objective was not to lose sight of the Masala. As I have written oft when ordering Methi Gosht, I seek a Masala with Herbs, not just a mash of Herbs. Still, the amount of Spinach, Methi and Coriander was clearly going to swamp the minimal Masala which was prepared separately.

There were two key moments. The first was yesterday when combining the contents of the two pots. The second was the tasting this morning. A Soupçon was decanted and reheated.

Oh! – was the Hector reaction. Spinach was very much to the fore, but there was more. Perhaps it was the Coriander and Methi which had tempered the anticipated bitterness of the Spinach. There was also Seasoning, yet the added Salt was well below what would go in a typical Masala.  This tastes quite good.

Marg declined to sample the Mash, she claims never to have had Palak. Her plan is to enjoy the Kofta alone, if necessary.

The onions may have been cut too roughly to start with, whatever, it became evident whilst cooking that they were never going to pulp. It was time to get out the hand blender. The Palak Gosht recipe calls for more water in which to cook the Lamb. I feel the Kofta will have to be cooked for some time in the Mash. 100ml of water was added, the Mash was blended. Strange, it now looks decidedly – Creamy.

Whilst the Kofta sits all day in the Mash, so there is time to prepare some Naan dough, this time with self-raising flour.

It was Curryspondent Bill who put me on to – self-raising flour. Only once one enters this in Google does a plethora of similar recipes reveal themselves. Try searching for – Naan flour –  otherwise. Some recipes then suggested no other raising agent was necessary, some did. Hector took the path of less conviction and used ½tsp of baking powder.  No Yoghurt was used today, an oversight?

The first two dough-balls showed hints of bubbling, minimal rising, then burned on the under-side. Too small? The tawa still had not reached an optimum temperature? Naan #3 did rise but no blisters formed. I decided to abandon hope for a bubbly-topped Naan and flipped it, success. Once the melted ghee was spread across the top-side, a couple of minutes under the grill was more in hope than expectation of anything happening. Naan #3 turned out to be the best of the bunch, #4 rose in part. I had two edible Naans, and two fit for the bin.

Kofta Palak

Hector’s creation certainly looked the part. Having cooked the Meatballs in the mash for another half hour, there was the hope that some flavours may have permeated. The Kofta were sturdy, by baking them I had probably traded permeability for integrity. There was an OK level of Spice from the Kofta, the underlying flavour was reminiscent of Hector’s Burgers. The Curse of Clydebank Cooking?

The Seasoning in the Palak Mash was certainly to the fore, still there was no bitterness. Hector’s creation was not wondrous, but was most certainly a pleasant change.

Soft, with a sense of being doughy, but decidedly not fluffy, the Naan proved to be as good as anything I have reheated from a supermarket. By making my own, I had hoped for better, which remains the whole motivation for even trying. A sensible size, I managed the lot, cleared my karahi and even found one of Marg’s surplus Kofta coming my way. Not bad at all.

Mmmm – was Marg’s spontaneous reaction to her first intake of the Palak Mash.

A bit salty – was her follow up. I assured her that the level of Seasoning had not been achieved by the adding the quantity of Salt that most recipes call for. Very little had been used.

Marg ate three of her allocated five Kofta. These she clearly liked but seeing discrete quantities makes it easier for her to monitor her food intake. She will eat three potatoes when served whole, but four when mashed. So it goes.

Marg’s verdict:

I thought the meatballs were very flavoursome. I was worried about the spinach, but it blended well with the sauce and gave a salty taste. I thoroughly enjoyed it. It was filling.

The Naan bread was fairly thin, half of it was thin, but suited me as I prefer Chapattis.

This was the first time Marg has eaten Spinach. There was enough Kofta for four meals, will there ever be a round#2?

The Aftermath

I have never seen the charming lady who reviews the newspapers on Sky News so angry. If driving to Durham – at one’s own discretion – is legitimised in England, then any reservations about driving to Paisley Road West next week for food, have been countered.

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Lockdown Curry #10 – Punjabi (Ibrox) – Back to Basics

Posted on May 19, 2020 by Hector

Fifteen days have passed since attendance at mother’s Southside care home was required to provide the necessaries. This time it was Marg who crossed the river, she still remembered the way. Having thoroughly enjoyed the Karahi Gosht (with extra Methi) as supplied by Punjabi Ibrox (560 Paisley Road West, Ibrox, Glasgow, G51 1RF) I decided to get back to basics. Having studied the online menu I narrowed the choices down to Lamb Chilli Ginger (£8.45). This appeared to be the optimum Hector Curry which was a departure from the norm. Only having ordered did I realise that this is effectively what Hari served me back in 2013 when we surprised him with a visit to the Ibrox branch of Punjabi, as was. Keema Mutter is not on the Punjabi online menu, Jazzy confirmed its availability by text. In Ibrox it’s Keema Mattar (£8.45), which Marg had on the premises for Hector’s last birthday before Lockdown. Uncannily, The Orville features again.

To complete the Order, there was a Chapatti (£0.75) for Marg, and a Garlic & Coriander Naan (£2.50) for Hector. Why – Garlic? I have written oft of my observation that the Garlic can overwhelm the palate. My Chilli & Coriander Naan from two weeks ago was presented approaching Rogni-style, this time I wanted something fluffier and moist. Also, as I was not anticipating a challenging Curry, there was a need to confirm that the taste buds are still functioning given the government’s recent revelation.

The Bill

Twenty one something – was Marg’s announcement on her return.

£21.10 – is Hector’s calculation.

The Vegetable Rice, left over from – The Asian – last Friday, was reheated in the microwave. The Breads were given no more than a few seconds there also. The aluminium foil trays went into the oven for about ten minutes. Having said that, the foil containers were still hot to touch on arrival. We like hot food.

The Chapatti was of the standard Wholemeal variety, it disappeared as expected leaving Marg to nibble on the huge Naan. What a Naan, large, light and fluffy, Hector dreams of creating something half as good at home. The next attempt may well be at the end of the week if Marg is not scunnert.

Keema Mattar

Hector’s observations: This was not as wet as the one served in house last year. Dry Keema Mutter is what we are after. There was no way that Marg could eat all of this, Hector’s Thursday lunch is taken care of. And in this way, the Curry average will be restored to what the body expects.

Spicy! – was Marg’s immediate outburst. We are back on home territory again, she ate on. Hector had to have his Soupçon. Here was a Dry, Earthy Flavour, Methi did not register. There may be an update later in the week. Only towards the very end was there an oily residue collecting on the base of the karahi.

Marg managed only half of her Keema Mattar. I can assure the reader, she eats much more than this when it’s Mince, Peas, & Tatties. Marg’s verdict:

It had a very good kick, the texture was great. A very good quantity for the portion, and worked well with the Chapatti.

Lamb Chilli Ginger

I believe the photo does this Curry proud. Sat in the karahi, one can see that the Masala is far from excessive, and is thick enough to shroud the Lamb, and not form a puddle on the base. The Green Chillies had been cut lengthwise, there was a sufficiency of these. The lack of – kick – was not going to be an issue. Ginger Strips, usually a topping, had been mixed in also. The Meat was counted into double figures, again a very decent portion.

So soft Lamb, a beautiful texture. This was the highlight of the Curry. There was a distinct lack of Seasoning, I kept waiting for the blast of Flavour none came. Have Hector’s taste buds gone into hibernation?

The Naan strategy worked, and perhaps to the detriment of the Curry. The Garlic may well have neutralised the Flavours from the Masala, an observation I have made too often and have learned from. Hector’s taste buds are clearly still working, Garlic was registered, the Chillies provided the – kick. I read of people who are able, at this time, to eat Chillies and sense nothing.

Instead of Oil, there was a watery residue collecting on the base of the karahi. As it cooled, so the Curry lost its oomph. Still, I managed the lot, but a substantial wad of Naan remains. Keema and Naan, later.

When I had this Curry back in 2013 at Punjabi, it was served Desi-style. I hadn’t asked for this today, my error. Today’s Curry did not match that of the much missed Cafe Salma. Hassan set a standard for this Curry that has never been equalled.

The Aftermath

On Sunday, Hector was permitted to bake a second Carrot Cake. Having sourced two identical cake tins, and learned that Cream Cheese is required for the topping, this was a major success.

If Marg keeps serving portions this size, it will last forever.

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

Posted on May 15, 2020 by Hector

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

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

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

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

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

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

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

The Bill

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

The fresh Coriander was pre-bought.

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

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

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

Lamb Rogan Josh

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

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

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

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

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

Vegetable Rice

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

Village Lamb Tikka

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

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

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

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

The Aftermath

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

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

Posted on May 11, 2020 by Hector

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

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

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

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

Aloo Gosht

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

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

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

Aloo Gosht – Karahi Gosht with Methi – Goshat Karahi

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

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

Akash (Helensburgh) c.1990

Noor Mahal (Glasgow) c.1979

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Lockdown – Glasgow – Yadgar Kebab House

Posted on May 4, 2020 by Hector

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

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

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

Order online – here

0141 424 3722

YADGAR KEBAB HOUSE

148 CALDER STREET

G427QP

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

Posted on May 4, 2020 by Hector

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

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

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

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

The Bill

£22.00 That makes each Curry – £9.00.

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

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

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

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

Karahi Gosht (with extra Methi)

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

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

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

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

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

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

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

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

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

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

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

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

Posted on April 30, 2020 by Hector

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

The Bill

£40.00 for the lot.

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

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

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

Hector’s first attempt at making Naan

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

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

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

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

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

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

The Birthday Dinner

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

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

Hector upped the Spice Level with the sliced Green Chillies.

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

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

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

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

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

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