Curry-Heute

Glasgow – Original Khyber – Plus a tour of favourite Southside venues, because now I can

Posted on April 16, 2021 by Hector

Friday, April 16

When our First Minister aka – Jimmy Krankie – announced earlier in the week that one could finally cross a county boundary without fear of challenge or penalty, there was an audible cheer in Hector’s House. Ironically, the constituency of the aforementioned is where the majority of Glasgow’s – Desi Cuisine – is served with Shawlands and Cathcart marking the southern limit.

Curryspondent Stewart informed me towards the end of last year that the chaps who founded – The Khyber – Glasgow’s first Afghani Restaurant on St. Andrew’s Drive, had started again as Original Khyber (69 Kilmarnock Rd., Glasgow G41 3YR) in Shawlands. The Khyber eventually became Khyber Pass featuring staff from the short lived Afghan Village at Strathbungo. Namak Mandi appeared in Laurieston, also serving Afghani Cuisine. In the meantime, Sufi/Shinwari on Langside Rd. didn’t last long. With presently three Afghan outlets on Glasgow’s Southside, there must be a demand.

The Menu at Original Khyber is similar to that at Namak Mandi with both Charsi and Namkeen Karahi featuring prominently. My online order today was half kilos of Lamb Charsi Karahi (£12.50) and Namkeen Karahi (£13.00). A single Roghni Naan (£1.99) completed the Order. I still had a Chapatti for Marg left over from Taj Dumbarton. The Namkeen Karahi was ordered especially for Marg.

The Bill

£25.24. A discount then a service charge, so it goes.

Knowing, hoping, that this would not be the advertised twenty minute job, I gave an hour’s notice. En route to the city my phone kept ringing, an unknown number. At the third attempt, I managed to pull over and take the call. I was advised that my Namkeen Karahi would take ninety minutes to prepare, 16.00 became the collection time. This was not a problem, Hector had a complex agenda.

My local (Garscadden) Asian grocer has a limited stock. KRK in the West End was therefore my first port of call. Who knows how long the new facade has been in situ. I told the chap serving, as I would tell everyone today, this was my first visit in some five months. The Coriander here is always fresh. TV Chef, Nadia, has extolled the benefits of adding Jackfruit to well, anything. Always on the lookout for an Interesting Vegetable, a couple of tins were added to my basket.

Across the river, something one used to take for granted, I parked off Allison Street. This is Hector’s playground. Curryspondent Archie had told me that – Desi Cafe – had been re-branded as – Darbar.

When I last spoke to Ahmed in August 2019, he gave me a preview of his new Menu. Ahmed also hinted at a possible change of name for his premises which had been separated from Desi-Curry Palace next door for some years.

On entering – Darbar – the room had been cleared, I did not recognise the chap serving. However, at the rear of the premises sat Ahmed. Despite masks, there was instant recognition. Ahmed confirmed that he will be ready to get things going again properly on April 26 when the next phase of liberation from Lockdown commences. The kilo of Lamb Karahi (£29.99) served here has yet to be experienced, the White Chicken Karahi (£17.99) has previously be enjoyed. Maybe I’ll sample the ready-fayre and negotiate a half kilo for a later date?

Sheerin Palace next, a couple stood in the doorway waiting for their order, a barrier blocked the entrance to the premises otherwise, as per present requirements. A mother and child stood outside. Takeaway is the bulk of business at Sheerin Palace so they cannot have been affected badly by the difficulties of the past year. On taking my place outside, I spotted some very seductive Keema Aloo, Marg’s favourite.

The serving chap saw me through the window and smiled, Hector was recognised. His partner exited the premises, I established that Kofta Anda continues to be available on Wednesdays and Saturdays. Soon, a portion of cold Keema Aloo was packed for Takeaway.

The Bill

£5.50 Cash only.

I shall be here for lunch on April 28, a Wednesday.

Back along Allison Street, Spice Haven had three chaps behind the counter, none of whom I recognised initially, then the tallest chap looked familiar. As we we both monetarily dropped our masks, he admitted to having worked round the corner at Kebabish Grill. There was no sign of Asif, Mein Host, time will tell if he is still present. On a certain social medium, Spice Haven have quite a presence, they are investing heavily in advertising. The last time I was here was November 16 last year, the day before restrictions on movement were announced once again.

As I walked into Calder Street, a familiar face was walking towards me. On dropping my mask, Mr. Anwar Sr. of Yadgar may have been surprised to see me. We chatted mostly about the interior renovations.

New bench seating will run along the long wall, hopefully the tables will accommodate this. Yadgar will reopen fully after Ramadan.

Naveed was in his spot, where else? I asked what Vegetable Dishes were available. Aloo Gobi and Aubergine Curry were today’s specials. Yadgar’s Aloo Gobi, Mmmm. Naveed said he was putting a couple of Chapli Kebabs in the bag also, along with some Kheer. He has acquired Shkoor’s determination to have Hector eat Dessert, we’ll see.

I note the bag shows the full name – Yadgar Kebab House – I was wondering if the title had been shortened as per the signage outside. For the fifth time today I told the story of being trapped in West Dunbartonshire all these months. There had to be a photo, Naveed obliged, his colleague was taken aback, so a bit of editing required, just in case.

The Bill

£5.00 Didn’t Hector do well?

Remember Original Khyber, the main reason why I was out and about today? I parked in the Shawlands Arcade car park, as I did every week until March last year for lunch with Mother. Original Khyber is next door to a Curry House which Hector is unlikely ever to visit, Nepalese cooked Curry has never impressed.

It was 16.03, the finishing touches were being applied, there was time to engage the staff in conversation. I showed a photo of the chap who was Mein Host at The Khyber, he wasn’t recognised. My attention was drawn to Chef who is also the main man here. There had to be a photo. Chef seemed familiar. At The Khyber, the kitchen was not open, so from there is unlikely. Has he worked at Namak Mandi?

I have many questions, these may be answered eventually. Being in Shawlands, I drove home along the perimeter of Pollok Estate and so still cannot establish if DumPukht Lahori at Paisley Rd. Toll is still in operation. Then there’s the mysterious new venue at Eglinton Toll – Desi Dhabba. I have yet to find this place open.

On reaching home I weighed both containers, each was over 700g which goes some way to answering the question: is a half kilo a half kilo of Curry or Meat? As is my custom, the food was reheated for some twenty minutes. Both Dishes had Ginger Strips, the Charsi had but a modest sprinkling of a Herb so today’s foliage was more Coriander.

When Chef removed the Roghni Naan from the Tandoor, I marvelled at the size. Bread at Original Khyber is for sharing. The Naan was quartered for packing purposes, each piece was substantial. With Sesame Seeds and the central perforations, this was a classic example of the genre. Still soft after reheating, this was a good choice.

Lamb Charsi Karahi The abundant Lamb, served on-the-bone as advertised, sat in a red Shorva-esque Masala. In time Oil collected along the periphery of the karahi. The – red – I deduced was due to a Tomato Base. Watery, I have no other word to describe this Masala, a marked difference from a Lahori Karahi Gosht.

The Flavour of the Lamb itself was prominent, then the distinctive Tomato. The Spice Level and Seasoning were – Moderate. So Tender was the Lamb, this would be very easy to eat. The Flavour was familiar, as was the appearance, this was essentially the same Charsi as served at Namak Mandi. Same Chef?

Pleasant – as this – Curry – was, I knew there was even better food on the table.

Namkeen Karahi

Absolutely no – Red – here, this was true to the style. Salt and Black Pepper, Stock & Oil, simples. Quite a slick of Oil collected around the periphery of the karahi as the Meat lay for a few minutes. There was no Masala as such, and the liquid was too thin to even be classed as a – gravy. Here the Seasoning was stunning, the Namkeen was quite a step up from the Charsi. Salt, Pepper and Lamb, three Flavours, such a simple creation, allegedly, yet at the hands of a master, something to certainly be experienced.

Marg remarked on the quality and taste of the Lamb. The Spice Level was well within her established parameters. The – pepperiness – was appreciated as was the fact that one cannot source Curry anything like this north of the River Clyde.

Monday, April 19

Aloo Gobi from Yadgar, Keema Aloo from Sheerin Palace, the beginnings of a meal. For many this would be enough, however, Hector had a burning desire to try something new. Prior to the announcement of Friday’s lifting of travel restrictions, an order for two Curry Pastes from Aagrah (Shipley, Bradford) had been placed. Ordering two jars only proved not to be economical, but then, bringing the taste of Bradford to Scotland is always a temptation.

Whilst the Glasgow Curry was reheating, the jar of Aagrah – Handi – was opened. The paste looked wonderful, an oily blend of Spice. The given instructions were junk. Serves 4 – says the label. Step 1 – add 400g of your chosen meat/vegetables. How can this feed four? Furthermore the Meat would be magically cooked according to Step 2. Cooking Lamb from scratch would clearly be nonsensical. No added Onion? So one is going to end up with just Meat in a Sauce?

With 200g of leftover (defrosted) cooked Lamb, I used half of the jar. All looked well until the water was added, Ted Hastings would have a remark or two to make here. The surplus liquid had to be boiled off, this took the full reheating time for the other Dishes. What looked like – Curry – before the water was added ended up as Meat in Gravy. Meanwhile, Marg has fetched two Chapattis (£1.10) from Saffron (Yoker) on her way home for an early dinner.

We had a banquet, OK, mini buffet.

Aagrah – Lamb Handi

The Lamb was wonderful having been slow roasted by Hector some weeks back. The sauce actually tasted damn good! The Spice Level was decent, the Seasoning was high on Hector’s scale of approval. The Bradford Curry Taste was not there, but this was distinctive in its own right.

Following the spurious instructions, the remaining contents of the jar should surely produce a worthy Fish Curry.

Sheerin Palace – Keema Aloo

I have seen many a – Dry – Keema, this was exceptional. Yet, in no way was this Curry dry on the palate. The Mince was scooped on to the Chapatti, quite a kick, and packed full of Flavour. One wouldn’t expect anything less from Sheerin Palace. Marg was forced to make her customary comment on the Spice Level. The pieces of Potato were unusually large, cooked to perfection, the Flavours had been absorbed here also. I unearthed something alien, a piece of Lamb Rib shrouded in Meat. I suspect this had been added to give the overall Flavour a boost, sneaky.

Yadgar – Aloo Gobi

Both halves of our plates were effectively covered in Potato, yet left and right were markedly different. The unique Yadgar Taste was present in their – Aloo – always a joyful experience. The Cauliflower offered a Diversity of Texture. That this was the first of the three karahi to empty says it all. Once again Marg identified this Curry as being a source of the assault by Spice she was sensing. Bring it on!

There’s more!

Marg had the Kheer, she loves a Dessert, finishing on a sweet note, Hector prefers savoury, more Curry.

Naveed CH – commenting on your generosity today feels inappropriate.

Safe journey, my friend. Our thoughts are with you.

Original Khyber Menu

Posted in Yadgar Kebab House, Original Khyber, Sheerin Palace, Darbar Grill (Desi Cafe), [Spice Haven] | Comments Off

Glasgow – Ambala – Southside Desi Curry

Posted on April 10, 2021 by Hector

Two weeks have passed since our last Southside Curry, this had to be rectified. Hockey coaching completed, Marg phoned Ambala (11 Forth St., Glasgow, Scotland, G41 2SP) to arrange – a Takeaway for Hector. Ambala was Marg’s choice, the Order was our standard kilo of Lamb Lahori Chaska (£24.99), one Chapatti (£1.20) and a Chilli-Coriander Naan (£3.99). Medium-Hot was agreed.

The Bill

£30.18 By my reckoning, the Naan has gone up by £1.00, the Chapatti was 10p less than on previous visits.

On arrival at Ambala, Marg assures me the Order was ready and she was recognised. Hector’s whereabouts and well-being were verified. Was Marg in conversation with Zaheer? We may never find out.

Having been double wrapped, the food was still warm, however, some like it hot. The contents of the plastic tubs were decanted to karahi and reheated in the oven. The Breads joined the Curry for the final five minutes.

Lamb Lahori Chaska

No – foliage – was prepared today, as anticipated, the Ambala Karahi was suitably garnished with copious Ginger Strips and Coriander. The sliced Green Chillies also stood out in the Desi Masala.

I appear to have been avoiding Naan of late, here was one to savour. The outer area had risen well creating the lightness and fluffiness one hopes for. The central area was thinner, this would turn to crisp in the latter stages of eating as did the Chapatti. However, by that time, the need for Bread had waned.

The covering of Chilli and Coriander was well judged, both elements adding to the overall enjoyment, – for extra bite ask for more chillies – is advice I look forward to reading once more on an actual sit-in menu.

The Curry was seriously hot, care had to be taken in the first moments else the oil would have done damage. With slices of the large, milder Chillies seemingly everywhere, there was a definite, but not overwhelming – kick. Marg managed to refrain from her usual comment, in time she conceded that she could cope. In time? It only took thirty plus years.

The Masala Mash had the appearance of being Tomato-rich, a wonderful Texture. Once the fierce heat had subsided it was a matter of tearing in. The Meat was therefore ignored for a significant time whilst the amazing combination of fluffy Naan and Masala Mash was enjoyed to the full. The flavours of a – Desi Curry – were there, more Seasoning would have brought them out further.

There were no Sucky Bones, instead, what I took to be ribs. Whilst the Meat was delightfully Tender, it did not pack the full Flavour of Lamb that had fully absorbed the Spices. I will make it clear that any criticism levied here is nit-picking, this was still in a different league from the Mainstream.

Marg coped with, nay enjoyed, her Curry:

A lovely flavoursome Curry with tender lamb and a hot and spicy sauce. Too many pieces of chilli for my liking, but it did not spoil the overall meal.

My next Ambala Curry should be at source, sixteen more days until the beginning of the end, hopefully. From April 26^th, there should be a lot of Curry consumed, it will not all be a Karahi Gosht frenzy. Hopefully I shall manage to secure a range of different styles even if this means Vegetables featuring prominently. Lamb Chops, drool, I have deliberately avoided these as a Takeaway throughout Lockdown, the sizzling – straight from the kitchen – experience is half of the pleasure. Kofta Anda in a Shorva, and a Naan straight out the Tandoor. Two more weeks, almost within our grasp, yet in two days those in a southern land can enjoy these pleasures, albeit outdoors.

Posted in Ambala Pakistani Cuisine (Deli Bar) | Comments Off

Hector Cooks – Lamb Handi

Posted on April 6, 2021 by Hector

Once again Hector tries a media based Curry recipe, this time a Mutton Handi posted on – Nadia’s Foody Friends. As with last week’s disappointing Lamb Masala, the attraction was the honest, partial cooking of the Lamb before adding the Spices. That the Onions and Tomatoes went straight in with the Meat was also quite a departure from making a Masala separately, or otherwise. Furthermore, the method recommended the use of cooking in a ceramic pot.

Hector acquired a Römertopf decades ago, problem was, everything came out tasting the same. The clay pot was duly dumped. Sometime later, an impulsive TK-Maxx purchase saw a glazed Le Creuset ceramic stew pot end up in Hector’s House. This has sat unused for yonks. Would it survive cooking on a gas hob? A quick test suggested it would, no loss if disaster struck. You know what’s coming.

As with the Lamb Masala, the video and the online recipe did not match. Curry without Cardamom, Cumin Seeds, Cinnamon and Methi, again? We shall see. Here is a précis of the recipe:

Add lamb, onions, tomato to pot, cover with water, cook.

Add salt, turmeric, cook.

Add ginger garlic, cook.

Add red chilli, coriander powder, cumin, cook.

Add oil, cook.

Add green chillies, cook, cook, cook.

Add yoghurt, cook,

Add garam masala, cook.

Add coriander and ginger strips, cook.

Serve.

I was using the full recipe for the Masala but with 500g of Lamb, only half of the meat. All this Water at the start, and only two tablespoons of Oil once the Onions and Tomatoes had turned to a Mash.

That powdered Cumin and Coriander were called for was a cue to use the Jeera Masala made last week. Fry – was the online recipe instruction. Two tablespoons of Oil? I added three then did my damnedest to boil off the excess moisture.

There was a loud crack! Le Creuset no more! Hector rescued the dinner, Marg cleaned up the mess. So it goes.

As the Yoghurt went in I had quite an impressive looking Masala. I didn’t sample the Masala until the final ingredients had been cooked. There was a definite – kick – this would test Marg. Otherwise, it was OK, a Flavour boost was required. The slight Creaminess put my recipe for Lamb Desi Korma in mind once more. Well, this is in effect what Amar (Taj Dumbarton) had cooked for me last week.

Citrus would add something extra, and more Seasoning. I quartered a Lime, squeezed in the juice and added the rind. I added some Mushrooms to the cooling Curry and left it overnight.

This morning I defrosted the remaining Spicy Rice cooked some weeks back. Even if the Lamb Handi remained bland, the Rice would add the missing ingredients – herein lay Clove, Cinnamon and Cardamom.

Fry. I have watched Aqeel at DumPukht Lahori (is it still in business?) take his Curry from the fridge and fry it it up, adding Garam Masala to create a Karahi.

I heated Oil and Ghee in the wok then carefully added the Lamb Handi to create a sizzling brew.

Some pre-boiled Potatoes and pre-soaked Methi were stirred in.

Basaar! This was surely an opperchancity to use some more of this recently purchased Curry Powder. I must admit, the results looked amazing, however, it’s all in the taste. Hopefully, this creation would at least be something different from the usual Hector-cooked Curry.

Lamb Handi – Karahi

The thick Masala had a distinctive Creaminess which was not overdone. Despite the added Oil, there was no slick forming in the karahi after serving. Why would you cook a Curry without adequate Oil anyway? The Mushrooms clearly had been overcooked to the point where they were indistinguishable from their surroundings. The Potatoes were al dente, it’s just as well I went for the full bhuna.

The Spice hit the back of the throat, it wasn’t OTT, but enough to make Marg beware.

The planned Citrus blast came over, cooking an Achari remains long overdue. There was a sufficiency about the Herb content, maybe more Methi, but then I was trying not to recreate the usual Hector Curry. The Lamb was decidedly a success, Tender, on the edge of pulping, so little chewing was required.

This was significantly better than last week’s Lamb Masala, however, the ace up Hector’s sleeve won the the day. The Spicy Rice, whose Chickpeas added a further diversity of Texture, also supplied the – missing – Flavours.

This was a meal.

Now for the – truth:

A lovely dish with tender lamb and plenty spice. It was a bit zesty. I thoroughly enjoyed the Spicy Rice which helped to calm the overall meal.

Posted in Hector's Cooking | Comments Off

Dumbarton – Taj Dumbarton – Mughlai Korma

Posted on April 2, 2021 by Hector

After the disappointment of Hector’s Home-cooked Lamb Masala a mere two days ago, there was the need for a quick fix. Amar at Taj Dumbarton (12 West Bridgend, Dumbarton G82 4AB) came back with a well timed response to my request for a Curry of quality. Back in January, Amar cooked a bespoke Lamb Masala which was in a different league from any Takeaway Curry ever purchased in this county. With the feeling that one cannot go back to the well too often, I contacted Amar last weekend inviting him to cook for me again. A 17.00 pick-up today was agreed.

The drive down to Dumbarton this spring evening was in marked contrast to the previous journey in the middle of winter. Still, Hector is only able to drive towards the north-west and reach double figures in the mileage. All other compass directions frustratingly hit the county boundary in a matter of minutes, seconds even. Taj Dumbarton / The Dining Room @ No.10 has consequently become an oasis for Curry in West Dunbartonshire.

The doors to both premises were locked, then I realised that the chap chatting in the adjacent gap was at the new serving hatch. The Order was handed over.

The Bill

£15.90 One Curry, two Chapattis.

Amar informed me that today I was having Lamb Mughlai Korma and that it would not be Spicy. As with January’s Lamb Masala, this I do not see in the most recently published Menu. Amar was maybe trying this out on Hector. I was confident that this would not be a mild Coconut-rich Korma but closer in style to a Desi Korma which is an entirely different type of Curry and most importantly, one fitting for a Hector.

For the purposes of reheating in a conventional oven, foil trays are welcomed, so much better than their plastic counterparts. The full twenty minutes was given with one Chapatti going in five minutes before serving. One Chapatti proved to be enough, a decent girth, a good size. One day mine will turn out like these.

Lamb Mughlai Korma

The Masala spoke Tomatoes in a beautiful Oily, Masala Mash, the antithesis of the recipe I tried two days ago. The sprinkling of Herb was supplemented by my own addition of – foliage. About half of the Lamb was on-the-bone, the solitary – sucky bone – stood out. The Meat count reached double figures, just.

The – kick – from the Masala took me by surprise given Amar’s earlier claim. The extra sliced Green Chillies gave a further boost to the Spice Level. Here was the depth of flavour that can only be achieved at the hands of a master, – Desi Cuisine – indeed. Not for the first time Hector writes that the level of Seasoning could have been more, however, this was still a Curry to enjoy. That it was prepared especially for me, added even more to the pleasure. Thanks, Amar.

The Texture of the Lamb was outrageously Tender, the Meat falling off the bone. As has become my custom when having Curry without Rice, the Chapatti was used to scoop the tasty Masala, and fingers to eat the Meat. Hector was in his element, another special day.

Amar contacted me this evening to enquire as to my enjoyment of his creation, positive feedback was dutifully relayed. Hopefully The Dining Room @ No 10 will reopen soon, though Amar is giving nothing away. From our conversations I believe that he may well have a few more new ideas to unveil to the public when restaurant quality Curry can once again be rolled out.

Posted in [Taj Dumbarton / The Dining Room @ No 10] | Comments Off

Hector Cooks – Lamb Masala – a la BBC’s – Recipes That Made Me.

Posted on March 31, 2021 by Hector

Last weekend’s rerun of Recipes That Made Me featured Mein Host, Shazia, visiting a home in Bradford where the lady of the house, Shadia, demonstrated how she made Lamb Masala to a recipe that has been passed down through the generations. The – secret ingredient – was the inclusion of – Basaar – which I will describe as a Kashmiri Garam Masala.

Hector is always looking for – a new flavour – however, there was a possibility that here could lie the answer to what makes a Bradford Curry so special. Basaar was ordered online. KRK in Glasgow’s Woodland’s Road may well stock it, but in keeping with the current travel restrictions, Hector was not venturing that far. Red Chilli, Coriander, Turmeric, Cumin, Ginger, Garlic, Fenugreek, Nutmeg, Cardamom, Clove, Mace, Black Pepper, Cinnamon and Mustard Oil are the listed ingredients of the purchased Basaar, a veritable – Curry Powder. The Fenugreek is the only source of Methi going into the BBC’s recipe. How can you make a Curry in Bradford without copious Methi?

Jeera Masala is also part of the recipe published on the BBC programme’s website, this I could make myself. 50g each of Coriander Seeds and Cumin Seeds were dry roasted in the wok.

After some cooling on a plate, these were ground together creating 90g of Jeera Masala. Where did the other 10g go?

Another feature of Shadia’s demonstration was the cooking of the Lamb for some forty minutes separate from the Masala. I find the plethora of online video clips and also recipe books seem to magically cook Lamb in nothing like a realistic time. Lamb needs some ninety minutes, or twelve in a pressure cooker. As I have been told by my Curry Gurus, Lamb should not be cooked from scratch in the Masala, the later will inevitably burn. I have also found everything sticking to the pot to be an issue. Those who have been following this website over the years will have seen my own cooking of – Lamb Curry – evolve, the slow cooker has given impressive results so far this year.

The brew made from Garlic, Cardamom, Curry Leaves and Cinnamon Bark is very close to the standard Whole Spice – Garam Masala – I have been using for years.

That the non-Meat elements would have to be separated from the half cooked Lamb felt like an alien instruction. The Basaar had better be good.

Shadia’s demonstration clearly used more Oil than is in the published recipe. I followed the recipe, adding Water at every stage as per instructions. This was going to create a Masala which is an anathema to Hector, but hey ho, let’s stick with it, something different this way comes.

The quantity of Tomatoes puzzled. Again Shadia had worked the relatively small amount of Tomato into her Onion-Garlic-Ginger Mash, cooking until the Oil separated. This was never going to happen in my pot given the horrendous amount of added Water.

Two Chillies only are stated in the recipe, plus a whole Capsicum. The latter was never going into any Curry created by Hector. Instead, two large Green Chillies would replace these.

The chap in my local Asian Grocer took the time to remind me that large Green Chillies are not powerful. As I held up both bags:

One is for me, the other for my wife.

He didn’t ask the next obvious question, decorum at its finest.

Despite the supermarkets almost giving Legs of Lamb away presently, I was not going to commit the full kilo to the is recipe, 500g would do, I would therefore require an Interesting Vegetable. In the same episode, Shazia visited another Bradford home where an Okra Curry was featured. The washing and drying of the Okra was the lesson to take on board. I have often wondered how Chefs can present firm Okra and not the slimy vegetable that appears in Hector’s House. As a consequence, Marg is not a fan of Okra, perhaps this would get her on board.

The Okra was added near the end of the cooking along with the Coriander. There was still way too much Water even having attempted to reduce the Masala before adding the greens. The last ten minutes of cooking was therefore quite aggressive. On decanting two portions to karahi, the Masala remaining at the base of the pot had something approaching an air of respectability.

Lamb Masala

No way was Hector going to serve – Soup. Still, the reduced Masala remained thin, watery, and did not have the Oily sheen that a worthy Shorva would possess. Already I was apologising to Marg:

I wouldn’t call this – Curry. It’s closer to a Spicy Lamb Stew.

The lack of Oil and Tomatoes had cemented my reservations.

There was a kick! As always Marg was quick to register this. Two small Green Chillies only, the Basaar must have been the source. This impressed.

Pleasant, but still not a Curry. I then remembered that I had not added the final – pinch of Jeera Masala. I sprinkled some over that which remained in the karahi. There was an immediate and marked improvement. This was as good as adding Salt, as I recall from some twenty three years ago when I last added Salt to a plated meal. I suspect that the Jeera Masala may become an extra condiment on the table.

The Meat as expected had been very well cooked and the taste of – Lamb – itself came over strongly. Despite having been cooked in the Masala for some forty minutes, there was no sense of – Curry – coming from the Meat. At this point I have to clarify my perception. It is not – Curry – which is predominant in these pages but – Karahi. My understanding of the primary difference between the two is the further frying of the Meat and Masala in Oil to create the – Karahi – sensation. Today’s three measured tablespoons is the least Oil I have ever used to start a Curry.

The Okra was easily the best I have ever served. Marg ate some, recognised the improvement, but most of hers crossed the table. This was probably the most Okra I have ever eaten at one sitting. I shall therefore be holding back on trying Shazia’s recipe for Okra Curry.

There was Spice, there was Seasoning, however, a depth of Flavour was lacking. If I attempted this again I would quadruple the Oil and Tomatoes, and where was the Methi? Why did Shazia go to homes where the classic Bradford Curry was not on show. Rick Stein once visited Bradford’s Karachi (Social Club). His Lamb and Spinach Karahi recipe based on that experience has been in the public domain for approaching twenty years. Maybe the producers wanted something different, which is also why I attempted this Curry today.

I will stand by my recipe for Lamb Bhuna which dates back to my Curry Course at Anniesland College.

My fellow diner had the last word:

Lovely tender Lamb in a thin sauce, with plenty pieces of Okra to add to the flavour. A different Curry from Hector. I can’t say it was your best.

Posted in Hector's Cooking | Comments Off

Glasgow – Karahi Palace – It’s Hard to Beat This Place

Posted on March 27, 2021 by Hector

Visits to Karahi Palace (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ) used to be frequent and regular, hopefully in four more weeks life will begin to return to an approximation of normal. The Restaurants and Curry Cafes should be open for the second half of Ramadan, I feel a late night Buffet or two coming on at The Village. The sun currently sets later and later, putting the clocks forward tonight doesn’t help here.

Marg phoned in the Order for Karahi Gosht (£8.90), twice, and Chapattis (£0.70) as she completed her Southside Hockey commitment. Marg wasn’t sure who served her, but made sure he became aware that this was for – Hector.

The Bill

£19.20

One of the main features of Curry served at Karahi Palace is that it is always served piping hot. Decanted to karahi, a full twenty minute reheat was applied in the oven. The Chapattis went in, still in the foil, for the last five. With a sufficiency of Ginger Strips already in place, the – foliage – today was restricted to Coriander.

Karahi Lamb

Once again I am faced with describing just how wonderful this Curry is. The Meat was cooked to perfection, chewing was still required, but oh so Tender. Somehow nearly all the Lamb on-the-bone was in my portion. This suited us both, but left Marg with more Curry than she would manage. Marg set aside that which she knew would not be managed for later. I ate on, savouring every mouthful of this joyous creation. The Spice was there, the Seasoning and the Methi. The Masala was scooped on to pieces of Chapatti. The Chapattis were a cut above those had of late, had I been dining in, a second would have been ordered. Hector becoming excited about a Chapatti? We live in strange times.

Everything just seemed to come together, the distinctive blend of Spices which makes the Karahi at Karahi Palace so special, once again was to the fore. Whether cooked by Rashid, Ayaz or even Qaiser, this was once again, a Karahi to behold. Consistency, the key to keeping customers satisfied. The Quantity was also well judged, a portion was the right amount, however, I feel the half kilo being called for when I am next permitted to set foot on the premises. Southside Karahi, this was right up there with the very best.

Marg’s verdict on the Karahi Lamb:

A very satisfying Curry, ticking all the boxes.

Worth the travel and worth every penny. I liked it I really did. I’ll be back.

It is Curry of this quality which makes Marg aware of just how special the fayre from the Curry Cafes can be, that which makes the – Mainstream – so ordinary.

This morning on the rerun of Recipes That Made Me, Nisha, Mein Host, went to Bradford, the Curry Capital, a city to be visited again as soon as… Three important lessons were learned from this episode. Firstly Okra, it has to be washed and individually dried before chopping else it goes slimy. We all know it goes slimy, we may not know why, but at least this should now be avoided. It also appears that the Kashmiri version of Garam Masala is – Basaar. Every family has their own blend, however, a commercially mixed jar has been ordered already and is on its way. The featured recipes for the Bradford Lamb Masala and Okra Curry are on the BBC website. In cooking the Lamb Masala, the Lamb was boiled in Spices for forty minutes before adding to the Masala. The majority of recipes fudge this. Watch this space, or better still, go to catchup TV.

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Glasgow – Yadgar – A Modest Takeaway + Hector Cooks – Spicy Rice

Posted on March 22, 2021 by Hector

On Saturday afternoon, Yadgar (148 Calder St, Govanhill, Glasgow, G42 7QP) posted a photo online of their – Daily Specials. This may be as close to a dedicated – Yadgar Hotline – as one may hope for. Alloo Gajar – the famous Yadgar Vegetable creation is on a par with their outrageously wonderful Vegetable Curry. This was not to be missed. Marg was hockey coaching on the Southside, the alert was sent.

The Bill

£10.00 Two portions.

Alloo Gajar + Lamb Dhansak

Two days later, the Potatoes, Carrots and Peas should have been well impregnated by the great secret that is the Yadgar Masala. Alloo Gajar, Hector shall continue by referring to this as – Aloo Gajar Mutter – though purists may insist I should be using – Matar – for the Peas. We haven’t had input from Ahmed in Islamabad for some time, this may draw him out.

I must thank Curryspondent Dave for his communiques in recent times. In particular, he contacted me to compliment the consistency of my Basmati. The answer is simple, one cannot go wrong with a microwave Rice Cooker. Rice, the only thing associated with Curry that Hector will put near a microwave. Inspired by this, I decided to take my Rice cooking to the limits. The Recipe for – Spicy Rice – which again dates back to my Curry Course at Anniesland College, has been posted for over a decade. I cannot find any record of me actually having prepared it during this time. It has certainly been a while since I cooked this elaborate interpretation.

Chickpeas feature, not the most – interesting – of Vegetables as far as I am concerned, I don’t mind them when they do not dominate.

500g of Rice? This is enough to feed a tribe, but then, there’s no point making this just for today given the extra effort.

All was going well, following my own recipe, except the Tomatoes went in a bit late. No Turmeric, no Chilli Powder, every other standard – Curry – ingredient seems to go into this.

Don’t ask me why the Rice had to be covered with a damp cloth, the subsequent rising vapour impressed. In the latter stages of the preparation of the Spicy Rice, it was time to reheat the Aloo Gajar Mutter and the remaining Dish from last week’s Yadgar extravaganza. As reported previously, when I saw the Daal I took it to be as such. On spotting a – sucky bone – I realised that I had been given a Lamb Dhansak. This followed on from chats by text with Shkoor, Mein Host at Yadgar, in recent times after my own well received attempt at this popular Curry.

The three karahi were placed in the oven for twenty minutes, sufficient to reheat properly, and no burning was evident.

Foliage – today was restricted to Green Chillies and Coriander.

Spicy Rice

As a stand alone Dish this may not work. Given how little Masala there was in the accompaniments, I was pleased to observe that a good level of moistness had been retained. The Cloves came through, not excessively as to dominate, but as powerfully as they would in a Manchester Curry Cafe. The Chickpeas, far from hard, did add a firmer Texture which was in marked contrast to the other Vegetables on the plate. Somehow, we both avoided mouthfuls of Peppercorn and Bay Leaf. On finding some patches of – brown – mixed into her Rice, Marg had to ask.

That was some of the – skin – the slight burning from the bottom of the pot.

Marg tore in. Anytime I make Paella, this is what Marg seeks, her favourite part of the Rice, apparently.

Lamb Dhansak

Or Daal Gosht to use another moniker, appeared in these pages at the end of last year when Hector prepared the inaugural Curry using the recently acquired – slow cooker.

One of the best home-made Curries produced in Clydebank – was Marg’s generous verdict.

There was no denying that today’s Lamb Dhansak was in a different league. Versions of this Dish already appear in the dedicated Yadgar page twice as Chana Lamb and Daal Gosht, so an experience already had.

Six large pieces of Lamb all on-the-bone, and mostly – Sucky Bones – at that, sat in the Chana Dal which was commendably soft, and cooked way better than in my slow cooker. Additionally, the oily Shorva-esque Masala was a marked difference from that which I had managed to present. This Curry therefore had the lot, and the combination of Flavours from the Lamb, Masala and Daal set a standard that I doubt many venues could equal. Where was Lord Clive of Crawley to give his expert evaluation?

Six pieces of Meat, to share, when did Hector the carnivore last sit down to such a portion? Yet, somehow, this did not feel paltry such was the richness of Flavours and Diversity of Textures present today. My own Spicy Rice complemented the Yadgar Curry, plain Basmati would have been so much less.

Aloo Gajar Mutter

It became apparent quickly that one portion would have been enough given the quantity which was paraded before us. Still, tomorrow’s lunch awaits.

The Potatoes retained a sufficient firmness, the Carrots were soft, the Peas, well what can you do with Peas apart from mashing them? If I lived within the vicinity of Yadgar I would be there everyday this was available, it is simply wondrous and all down to the Masala. This is – Yadgar.

Line up one hundred Dishes and I’ll pick this out, blindfolded if necessary.

Replete on Vegetables, it can be done. I don’t do ratings, Curry-Heute is all about (attempted) description and sharing the experience, however, I enjoyed today’s – Curry – way more than the definitive Goshat Karahi consumed last time.

As ever, Marg made her declaration of – Spice. Initially I took it to be from the Dhansak, but the next piece of Potato I ate gave a right blast. The added extra Chillies meant I could not source the – kick. As Marg devoured much of the Daal and Masala she was not complaining:

I felt it was like a buffet meal with three good options.

She did express her perceived lack of Vegetables in the Spicy Rice.

What Vegetables were there? – she asked.

Perhaps Onions and Chickpeas are not enough for the dear lady? When I make Paella or Stir-Fry Rice she is used to quite an array of whatever is required cooking. Marg continued:

I needed more moisture, and this came from the Lamb Dhansak. I thoroughly enjoyed the sauce from the Dhansak. This was a good contrast with the Vegetable Curry which was Spicy.

Maybe it was the Potato then? Reminiscent of – The Steamie – so much Flavour from a Potato, and don’t forget the Carrots. I remain convinced that there’s something going on with Carrots at Yadgar.

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Glasgow – Yadgar – A Mammoth Takeaway

Posted on March 14, 2021 by Hector

The powers that be have made it clear to Marg that as of two days ago, the Lockdown rules re hockey are back to where they were last year – Marg can cross the county boundary to coach, but not play. There was no point her going all the way to Titwood and not stopping off in Govanhill en route, thus maintaining Hector’s well-being.

The Order for a kilo of Goshat Karahi and three Chapattis from Yadgar (148 Calder St, Govanhill, Glasgow, G42 7QP) was placed on Friday. A 15.30 pick-up was arranged.

The Bill

£30.00 I believe this to be the price of the kilo, the Chapattis being complimentary.

On Marg’s return to the county of second division Curry, she was definitely in high spirits. Either the hockey session had done her good else she was blown away by the Yadgar Takeaway. She brought in the box.

Yadgar is being renovated!

It doesn’t feel that long since the dining area in this modest Curry Cafe was refurbished. As of next week, nobody will have dined there for a year. As we may still be weeks/months from sitting in, the perfect time to reconsider the seating arrangements at least.

The generosity of Shkoor, Mein Host at Yadgar has been well documented in these pages. The impromptu and complimentary delivery last December was certainly much appreciated. That Shkoor added extras to today’s Takeaway was not a surprise, however, the volume almost embarrasses. Embarrassed, moi? Keep it coming!

The foil wrapped Chapattis were still warm. I had asked for three, four were present. These Chapattis were clearly way better than anything seen of late. The size impressed, I would never manage a whole one.

A polystyrene container contained two Shami Kebabs and a dozen pieces of Fish Pakora.

I had to resist the temptation to get stuck into the Pakora but there was more to be revealed.

Two plastic containers, the first had a vegetable delight. The purple sheen (which come out green here) of Aubergine skin stood out from the Masala Mash. Mixed into these were large pieces of Potato – ah, Alloo Baengan! – as everyone knows.

The next container clearly was a Daal, but which? On spotting Meat I assumed Chicken, then I spotted a Sucky Bone, – Lamb! – better still. I recently attempted cooking this, a Lamb Dhansak, or Daal Gosht by any other nomenclature. This would surely be a finer example of the genre.

Two medium sized Pizza boxes contained flat foil trays. The first contained that which I had actually ordered, the Goshat Karahi. This looks divine.

I had an inkling for what lay below. A recent exchange of texts:

I think I will need to cook you a proper Chicken Karahi – Shkoor.

A challenge I am happy to set… just never been convinced by so called Chicken Curry. – Hector.

The chances of me ever visiting Yadgar and eschewing the opperchancity to gorge on Meat and/or Fish are remote. Well done, Shkoor, Hector will finally eat a Yadgar Chicken Curry.

So, what to have this evening?

Experience has revealed that even a Yadgar Goshat Karahi can improve when left overnight, which is contrary to the straight from the pot superb experience when dining in. Maybe Wednesday. The Dhansak would find its way to the freezer, unlike Hector, Marg will not wish to have Curry every day this week. The Alloo Baengan could make a perfect accompaniment to the Chicken Karahi, this means the Fish Pakora and Shami Kebabs would be for lunch tomorrow.

Sunday Dinner

The food had to be reheated. Hector never puts Curry in a microwave, kills it. The kilo plus, I weighed it, of Chicken Karahi was placed in a conventional oven for twenty five minutes, the Aubergine-Potato decanted to a karahi, went in ten minutes later. One Chapatti was reintroduced to the Tawa.

Alloo Baengan

Eggplant/Aubergine may not be everyone’s go to Vegetable. On our first trips to Greece, Marg used to order Moussaka then complain about the texture of the Aubergine. What we had today was a Mush which blended well with the Masala Mash. The Potatoes were the counterpoint in terms of Texture. Then there was the Flavour.

Yadgar’s Vegetable Curry, Aloo Gobi and – Potatoes, Carrots, Peas have all been marvelled at previously. Somehow, that distinctive – Yadgar Taste – is faithfully created in their non-Meat Dishes. This was another Classic. I could have picked this out in a line-up, so distinctive. Cinnamon I identified, the rest remains their secret. A truly remarkable creation.

Chicken Karahi

Topped with Ginger Strips, Coriander and copious sliced Green Chillies, this Karahi was paler in comparison to its Lamb counterpart. Was this a Namkeen Karahi? The only visible Red was in the Oil and the Tomato skins. The Masala Mash was decidedly light in colour. The Meat appeared to be Thighs and Drumsticks, on-the-bone of course. To quote the great philosopher:

Boneless is pointless and tasteless.

Hector concurs.

The Chillies hit hard, this level of Spice suited me, Marg would protest in her normal manner.

It’s Spicy – not a surprise.

It’s Peppery – was the Hector retort, as – Namkeen – was still in mind to identify this Karahi. We both came across Lime Rind simultaneously, Achari then became a possibility. However, we encountered no more of this source of Citrus.

Pepper, Lime, and a tasty Masala Mash, oh yes, there was Chicken too.

Whilst the Chicken was fine in terms of being moist and filling, the fundamental question remains: Chicken Curry? I still don’t get it. Venison, Lamb, Beef, Vegetables and – Fish! – each an ideal medium. I have nothing against Poultry, in Deutschland, Ente is on many menus – Quack! Duck definitely works.

As always, Marg gets to have her say:

A spicy sauce with plenty pieces of chicken on and off the bone. A little too hot for me to handle, but I enjoyed the Vegetable Dish which helped cool my mouth down.

Monday Lunch

The oven was again chosen as the means of reheating the Fish Pakora and the Shami Kebabs, though deep frying and shallow frying were momentarily considered, respectively. There had to be a Salad and Dips – hey presto!

Shami Kebab

Finely ground Lamb Mince and Daal, I believe, is the basis for a Shami Kebab. So these are decidedly fine and soft. The reheating had not dried them out, the Chutney and Yoghurt Dip did no harm. Pleasant, a change, and not a bad accompaniment for the main event.

Fish Pakora

Scottish Haddock in a Spicy Batter, those of us who have had the privilege of being served this straight from Yadgar’s kitchen know that nobody does it better. Again, my oven reheat proved to be well judged, the moistness had been retained.

The batter is spicy – observed Marg who is continually surprised when all things – Curry – are served thus, she continued:

I found the Shami Kebab to have a dry texture but enjoyed the flavours mixed with a fresh salad, and the Fish Pakora worked well with the mango chutney and the yoghurt dip. A lovely change for a lunchtime.

The White Fish was sublime, the Gram Flour based batter still fresh. One could never have too much of this. Indeed, Yadgar should have a hotline to tell their customers when their Fish Pakora and Vegetable Curry are ready. Hector the ever-ready can be there at a moment’s notice, well in normal times.

One upon a time

A year ago today I had a Curry at Swera (Berlin) having travelled overnight from Polska. Poland was already in Lockdown, one week before the UK, getting home was a challenge. The memorable journey is related here. Travelling is in Hector’s blood yet crossing the River Clyde is presently an issue. Why do I think that tomorrow’s briefing from the Scottish Parliament will continue to frustrate?

Thankfully, I have Shkoor and Yadgar doing their best to maintain some sense of normality.

Wednesday

Three days in the fridge, the kilo-plus of Goshat Karahi had time to reach perfection. This has to be Yadgar’s signature Curry. Twenty five minutes in the oven brought it back to life. The Bread went in for the last five.

It was only when the surplus Chapatti was removed from the foil that I realised the Bread at the bottom of the pile was not a Chapatti. What was it?

Both Breads retained their soft texture on heating. The mystery Bread was particularly soft. With flecks of Coriander rolled in, Naan was the obvious guess, this was way too thin to be a regular Naan, Kulcha perhaps? There was no flakiness or layering, so not a Paratha. It was definitely not a Chapatti/Roti, whatever, it was substantial and tasted – Bready.

Goshat Karahi

I made sure we each had one of the Sucky Bones, mine was still full of marrow. The Meat had been left in unusually large pieces so Marg would require a knife for once. The presumably Tomato-based Masala was sufficient in quantity, no more. Sliced Green Chillies permeated the the creation. This would provide a Bread-Masala alternative to taking in the pieces of Lamb.

The so distinctive – Yadgar Taste. Anticipation is all.

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Hector Cooks – Aloo Gosht

Posted on March 10, 2021 by Hector

Back to basics this week in terms of ingredients. For this Aloo Gosht I was determined not to let my instincts get in the way and add whatever came to mind. I was also determined to make – Curry – and so set aside all attempts at a – Dry Karahi. Having used my blender in the home-cooked Dhansak, I thought, why not again?

The – back to basics – was partly brought about by some weekend viewing when I saw a Punjabi chap on TV start his Masala. This took me back to my Anniesland College Curry Course and the beginner’s recipe. On – Recipes That Made Me – last Sunday, Nisha’s programme showed a map of the Indian subcontinent highlighting – Punjab. The narrative then went on to claim – West Midlands, which has the largest population of Punjabs living in the UK. The map did not show any of the Punjab that is in Pakistan, nor make any reference to Bradford or Glasgow. Birmingham-Wolverhampton is not what comes to mind when I think of Punjabi Cuisine. Next Sunday it’s Sri Lanka, if I don’t don’t see powdered spices being dry fried towards the point of being burned and lots of coconut, there will be a further rant.

In order to improve my chances of preparing something worthwhile, the bulk of the preparation was done yesterday.

I had exactly 642g of Halal Lamb on-the-bone, annoyingly, my local Halal butcher had not cut the Meat small. The Meat was cut from the bones then cut into manageable sized pieces, but nothing like – Bradford-small, I weighed again – 448g.

Paying for bones does sound crazy, but even Marg’s head was turned when the aforementioned chap said that only Meat that is on-the-bone is worthy of going in a Curry.

Knowing that I would eventually be blending the Masala Mash, the Onions were rough cut, or – Grobschnitt – as they say in Deutschland. I gave the Onions, Chillies, Ginger and Chillies an hour on the gas before adding the Spices and Tomatoes. As I have been doing of late, the Cumin Seeds, Cinnamon Bark, Methi and Green Cardamom were fried in Oil with Tomato Purée added until the Oil separated.

Blending is fun, I have even resurrected a pot with higher sides to facilitate this.

The Meat and Bones were placed in the slow cooker and the Masala poured over.

Six hours later I sampled the sauce. Bland and watery – doesn’t begin to describe it, actually it does. The Spice Level was well down, it had to be after last week’s fiery – Vindaloo. I needed to get Marg back onside. More Salt required and the Garam Masala went in too. Some pre-boiled Potatoes were also added and the – Curry – left overnight.

That smells like Curry – was Marg’s reaction to the start of the reheating.

Yoghurt, Chilli Powder, Chillies, Tamarind, Lemon Juice, a whole Lime, were some of the additives I refrained from adding this evening. The Fresh Coriander was permitted within the self imposed limitations of sticking to the spirit of my recipe for a Beginner’s Curry.

It looks like Curry – was my own reaction.

The advantage of the slow cooker is that the Meat can cook without fear of burning the Masala. On serving, I appeared to have a lot more Potato than Lamb in my karahi.

Maybe 200g or thereabouts of Meat each is not a lot when sitting down to the half kilo is a regular occurrence. Still, there was an abundance of Potatoes and not a too excessive quantity of Masala.

Cooking for myself this Curry would have had more Spice and more Seasoning. This Curry was pitched for Marg.

The depth of Flavour was there, the Cinnamon more than subtle. With the Methi at a minimum, the overall flavour was quite different from what I normally produce. This was mellow: Curry v Karahi?

Some of the Lamb may have turned to fibre, this puzzled given how robust the Potatoes proved to be in the recent Pork Vindaloo. Otherwise, the Lamb was magnificently Tender, and that which was on the Big Bone came off so easily. As should be, the Meat was also giving off loads of Flavour #properlycooked.

Marg emptied her karahi, always a good sign. Her verdict:

I thought it was wonderful. Full of flavour and the perfect spice level for me.

The Aftermath

That which remained in the pot has stimulated the little grey cells. Purée this, then add it to the leftover sauce I have for a Seafood Pasta? This could provide the base for a devilishly good Fish Curry.

In the meantime, this weekend, hockey resumes. Hockey requires coaches, Hector requires Southside Curry, a perfect match. Some of – The Friends of Hector – have been merciless on a certain Social Medium, posting photos from my favourite Curry Cafes. No more, roll on Sunday.

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Alexandria – Sizzlers – Another West Dunbartonshire Takeaway

Posted on March 5, 2021 by Hector

The search for pastures new within the confines of Covid took Hector to the not so beloved Alexandria in The Vale of Leven. The 17km drive to Sizzlers (7 Main Street, Alexandria, G83 0ER) is legal, the 14km drive to Yadgar is not. So it goes.

Sizzler’s Special Handhi (£10.00) – Cooked in liquidised onions with Sizzler special ingredients – would hopefully be something different. That it comes with a choice of Fried Rice (£2.50) or Naan (£2.50) potentially made it good value, but makes ordering the preferred Mushroom Rice (£3.50) a non-starter. Marg opted for the similar Special Ginger Lemon Handhi (£10.00), both Dishes in Tender Lamb. So that Marg could have her preferred Buttered Chapatti (£1.20), I ordered a Rice and a Naan.

The App was slow, annoyingly so. Having added my customary caveat re Capsicum, it disappeared on the update. Still, we had chosen Curry which was clearly described as not containing the unnecessary ballast, many Dishes, too many Dishes, feature Peppers.

It was anticipated that by the time I drove from Clydebank to Alexandria, the Order would be waiting, it was.

The Bill

£19.58 The 50p Service charge was tempered by the £2.12 Online Discount, crazy.

On arriving at Sizzlers, the sign stating that it is a restaurant puzzled. The Pizza restaurant next door could be theirs, if not, where? On showing the Trusty Oppo, my already packed Takeaway was placed on the counter. I gave the Calling Card, this was well received.

17km plus whatever time the Order was sitting out meant a reheat was required.

The Naan appeared to be just the job, huge, thick and with the Tandoori Lip. The Wholemeal Chapatti had a decent girth also and would suit Marg.

The Rice was standard fayre and certainly more then one Hector portion.

Sizzler’s Special Handhi – Lamb

Typically, a Handi can be whatever Chef desires, the opperchancity to add a few surprises. The Blended Masala had the expected separation of Oil. As I decanted the Meat from the karahi, I stopped counting at fourteen, leaving plenty Masala and more Lamb for the top up. Meat and Masala only, no Interesting Vegetable.

The first dip of Naan into the Masala revealed something decidedly decent and NOT the uninspiring Clydebank Curry Taste. As declared, the Spice was no more than – medium – a pity there was no option to pitch the level. The Seasoning could have been more, however, ordering online is hardly going to permit such a tweak.

The Meat varied in texture, one chewy piece, mostly Tender, some Soft. More importantly, the Lamb did not taste as if it had just met the Masala, even though the chances are this was so.

The Herb content was minimal yet a small Coriander blast was evident. From the impressive depth of Flavour came Tomato. To order this in person and have one’s tweaks applied, then perhaps something approaching sensational might be achieved? Hector always hopes.

Some features of the Meal detracted from the overall enjoyment. I should have had the oven hot and waiting on the return from Alexandria, the Curry needed more heat. There was a butteriness coming from the Naan which did not sit well on the Hector palate. I also found the Naan to be on the doughy side. Ironically, if I had managed to cook a Naan this thick I would be boasting about it. How I miss a light, fluffy, Tandoori Naan with burnt blisters.

Sadly, most of the Naan was abandoned.

Special Ginger Lemon Handhi – Lamb

Cooked in liquidised onions with fresh ginger, yoghurt and Sizzler special ingredients – no mention of the Lemon. One cannot have too much Ginger in a Curry, a touch of Citrus can also add that which makes a Curry stand out. It was the promise of Ginger here that made me not prepare the – foliage – today. Neither Curry had Toppings.

This Masala was a shade lighter than its partner and had the same consistency.

Ginger – was Marg’s first pronouncement. I took a Soupçon hoping to identify the Lemon, nope.

A sweet and pleasant flavour – was her next description.

When the Meat count approaches twenty, Marg usually gives up about three quarters of the way. What was left in her karahi proved to be too tempting. In the end, both karahi were wiped clean.

An enjoyable lemon zest added to the full flavour of the meal. I liked it.

The Lemon tanginess reportedly took over from the Ginger, maybe Marg had the better Curry? The Menu shows a Keema Beans Tawa which may also interest Marg. As Lockdown continues, I predict that there will be a return visit to Sizzlers, Alexandria.

Menu – extracts