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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Lockdown Curry #5 – A Karahi Palace Takeaway

Posted on April 19, 2020 by Hector

On Thursday afternoon, Hector received a call from Mother’s Southside care home, the solution to the matter required a drive across the river. The journey was therefore legitimate.

No way was I coming back without a Southside Curry. Phoning in an order for collection remains permissible in these unfortunate times. Having promised Mein Host at DumPukht Lahori that I would return as soon as possible, that was my first choice. There was no answer. Checking on Google that I had the right number, the business is posted as – closed permanently. I conclude, that having only recently opened, they had not built up the customer base to survive.

I hope that I shall encounter Mr. Aqeel Shah in the future. If Hector described his Curry as being – Excellent – then, you can take it to have been so.

Update – May 21st

DumPukht Lahori is open!  Curryspondent Pete gave Hector the news and a phone call verified they are open from 14.00 daily.

One way or another, Yadgar (148 Calder St, Govanhill, Glasgow, G42 7QP) have been mentioned in these pages quite a bit in recent posts, their delivery service still appears to be not operational yet. It was time to redress the imbalance anyway. I phoned Karahi Palace (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ). I took it to be Ayaz, Mein Host, taking the call. A kilo of Karahi Gosht was ordered with a modest two Chapattis to accompany.

The finishing touches were being applied when I arrived some twenty minutes later. It was strange seeing the chairs on the tables, the premises empty other than Ayaz and an assistant.

I studied the dishes on display whilst I waited. I keep meaning to try these, this was the perfect opperchancity. A portion of Aloo Mutter was added to the Order.

The Bill

£32.00 One kilo of Lamb Karahi is £25.00.

Ayaz told me they had just re-opened having been closed for the last two weeks. They are presently heavily reliant on deliveries and collections. I had to ask, no way is Hector’s House within their delivery area. Ayaz promised that if I phone in an order, they will deliver. Yay! I told him I would leave it for a couple of weeks.

When I had my last Manchester Curry at Kabana, en route back from the ill-fated trip to Polska on the eve of Lockdown, Rizwan told me his meat suppliers had put up prices significantly. I have since seen online that the price of Chicken also rose sharply. However, as posted in Lockdown Curry #4, the price of Lamb in the supermarkets is now very favourable. The Rickmeister in Bradford has always insisted that post Brexit, the price of Lamb would plummet.

On inspecting my Curry back at home, the contents of two Karahi containers did look oily. Everything was put in the fridge, I had already prepared Friday’s Leg of Lamb Curry that afternoon. I didn’t want to freeze my freshly cooked Curry.

Marg was happy to have Curry again today. Why not every day? After-all – Every day is a good day to eat Curry.

On removing the Karahi from the containers, it looked entirely different today. Once again, I reheated the contents of each container separately, one might turn out different from the other as happened last week.

Slow reheating was required, I did not want to have to add water and alter the nature of the Curry. Where was the Oil? The Masala revealed itself, I was quite surprised to see that which I have enjoyed a hundred times appear before my eyes. This was not what I had put in the pot. Slowly, slowly, and lots of stirring. The Masala being hot wouldn’t mean the Meat was.

I could see around five big pieces of Lamb on-the-bone in each pot. How was this a kilo? I was tempted to weigh the contents. I keep forgetting that I ordered a kilo of Curry, not Meat. I also tend to forget this when cooking Curry for the masses.

*

I still have no fresh Green Chillies, and so today’s fresh – foliage – was limited to Ginger and Coriander. The Chapattis were given a minute together in the microwave. This was enough to resuscitate them, not turn them into Roti-like cardboard.

It then became apparent that I had way more than just five pieces of Meat in my karahi. Mixed into the wonderful and relatively abundant Masala mash was much more eating than originally spotted. Hector had – loadsameat, I knew Marg would never finish her half kilo. Indeed, four more pieces of Lamb came my way.

Today’s Curry was very much an unexpected pleasure. The Lamb was wonderfully Tender. The Flavours from the Masala mash were spot on, exactly as one would be eating at the Karahi Palace. Years ago, I became convinced that Takeaways rarely taste the same as when dining in. But then, how often do I now buy Takeaway?

A bit too spicy for me – could be Marg’s epitaph. Marg insisted that she preferred my home-cooked Leg of Lamb Curry served two days ago. I am tempted to mix the Karahi Palace’s Aloo Mutter with our leftovers from Friday. Anyway, Marg’s verdict:

I am not a massive fan of lamb on-the-bone. I find that I prefer tender pieces of lamb off the bone because (otherwise) I find it fattier. The taste had a good kick and I got used to it by the end of my meal. Slightly spicier than my preferred, but an enjoyable Curry, with a lovely Chapatti to complement it.

Karahi Palace only serve Lamb on-the-bone. Marg prefers Bradford Curry where the Meat is served in tiny pieces such that she can get Meat and Masala onto her bit of Chapatti. Perhaps picking up big lumps of Meat on-the-bone and gnawing away is not – lady like. If only there was someone I could ask.

The Aftermath

Relieved of food preparation for tonight’s dinner, Hector took a funny turn. Since the turn of the century, I have refused way more cake than I have eaten. What on earth motivated me to try my hand at baking? I have never baked a cake in my life, a recipe for Carrot Cake must have subliminally registered. And so here it is: Carrot Cake #1.

#1? Marg loved it, suitably moist, very tasty. Hector agrees.

Hector has learned that by – cream cheese – what is meant is – Philadelphia-like. Today’s topping was way too runny.

#2 will be even better.

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Lockdown Curry #4 – Hector cooks: Leg of Lamb Curry – Aloo Gosht

Posted on April 17, 2020 by Hector

The supermarkets are throwing Lamb at us, under £5.00 a kilo for Leg of Lamb. This purchase for £12.41 will do us for four dinners, plus there was soup.

Having presented Marg with a very Spicy Nihari in Lockdown Curry #1 three weeks ago, this time Hector was determined to keep the Spice Level down. This Curry would hopefully be more about the Flavour than the kick. I have no fresh Green Chillies anyway.

The Leg of Lamb was slow cooked after a whole Garlic had been inserted and the exterior covered in Za’atar, my favourite mix of Herbs first encountered in Israel back in the 1980s.

With the Lamb pre-cooked, today’s Curry was all about the Masala. To give the Lamb any chance of being – curried – the Masala was prepared yesterday and the combined mix left overnight. An ancient small tin of Potatoes was included, a result of Marg’s cupboard spring cleaning. You ought to see what was thrown out. There is always frozen Methi on hand, this time I used one piece instead of my normal two. Other than that, the Masala was created in the time honoured manner.

Today is Jonathan’s birthday, a big one. The celebration for his last Big Birthday in 2010 was interrupted by Eyjafjallajökull closing down airports across Europe. Curry-Heute covered the event. Dr. Stan has checked for any asteroids coming our way in 2030. Watch this space.

We planned to have our Curry this evening before attempting an online party. Jonathan, Howard, then Dr. Stan joined Hector around 19.00. We changed to a more stable platform, more joined, we were twelve, thirteen if one includes The Man from Bradford’s feeble attempt. Technophobe.

It was Marg therefore who reheated the Curry and brought it to the engrossed Hector. The Masala was suitably thick and far from excessive, the appearance of the classic Hector Curry. For me it needed more Spice, Fresh Coriander would also have enhanced the Curry. Hector has not been to a shop for a week, and it is the perpendicular pronoun who does the shopping. Marg loved the Curry, and everyone online had to hear how much:

The meat was very tender, a lovely taste, with enough sauce to soak up the rice. The medium spice suited me down to the ground, can’t wait for the next time to have it.

There is a portion left over, I could mix it in with a local Takeaway if I become desperate.

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Lockdown Curry #3 – April 8, 2020 – Curry-Heute – Ten Years in the Writing!

Posted on April 8, 2020 by Hector

More than just a Glasgow Curry Blog

It is ten years ago today since the first Hector post under the banner – Curry-Heute. In the previous months I had found myself spontaneously writing about Curry in Jonathan’s – Bier-Today – blog. The thought of writing a Curry blog had never been considered. Curry-Heute is therefore a play on – Bier-Today. Since the start of T-internet, I had parked the domain – Bier-Traveller.com. Bier-Traveller was only activated ten months after Curry-Heute, on St. Valentine’s Night in Brugge, – how womantic.

The original host and format was quite restricting, the photos were all over the place, the narrative too. Acquiring the – .com – was remarkably simple, learning WordPress, something else.

I have always liked the Germanic capitalisation of nouns and so set about incorporating this into the writing style. Even the Hector has to admit this has been taken too far, more italics and fewer capitalisations somehow became the compromise. I still miss the coloured background, it has apparently gone forever.

April 8th, 2010, the first post was an introduction to my favourite German Curry House – Indian Mango (München). I was meant to be there today, however, COVID-19. Mein Host, Mr. Jolly Kunjappu retired earlier this year, Indian Mango continues. They assure me the fayre will remain the same. Hopefully by November, at the latest, I shall confirm this. Nowhere else that I know of serves a Fish (Chettinad) Curry to match Indian Mango.  Ironically, on Day #1 of Curry-Heute, I had yet to experience their Chettinad in either Lamb or Fish.

Trips to Bradford since @1996 had invigorated my enthusiasm for Curry. (Back in 2010 I had never tasted a Manchester Curry.) Since Akbar’s opened in Glasgow, people here can enjoy Bradford Curry. On the first day of Curry-Heute, I had Curry with Marg at Cafe Salma [closed], a recently discovered Glasgow Curry House which rivalled the intensity of flavour at – The Village. Cafe Salma and The Village had flavours which simply were not encountered in the – Mainstream – Glasgow restaurants.

The Village “Curry House” had become home from home, at least two visits a week became the norm. Once Curry-Heute was established, I had to break away from my comfort zone, I am still about five restaurants short of having reviewed every Curry House in Glasgow. Around a third have [closed] in the past ten years.

It was Curryspondent Neil who had made Hector aware of Cafe Salma, he then came up with another venue. On August 14 (2010), Marg, Dr. Stan and Hector set foot in Yadgar – Kebab House for the first time. Hector was back days later with Howard, the rest is not only history, every visit is blogged, the #100th in particular.

Every visit to – The Village – had involved walking past (New) Karahi Palace. It took until May 2011 to finally try their Curry. The Clydebank Curry Taste – is what came across. A Karahi Gosht full of Capsicum, was this why? Perhaps there were changes behind the scene, the Karahi Gosht soon rivalled Yadgar and yet was a totally different interpretation. The Desi Revolution is coming – I was brave enough to write when reviewing Karahi Palace #1. In 2019, Hector presented the certificate for Visit #100, this remains on display.

My last Glasgow Curry before I embarked for Polska was at the recently opened – DumPukht Lahori. Dr. Stan and Hector shared a kilo of a stunning Lamb Lahori Karahi which could have come straight from a Manchester Desi kitchen. I promised to return after my trip. With Polska in – lockdown – a week before the UK, the journey back approached nightmare proportions. Hopefully when we are all set free, the chaps at DumPukht will still be in business.

Aloo Gosht

My last two home-cooked efforts have been below par. Fortunately, Hector was able to raid the freezer: two portions of the ready made Curry from Yadgar have been held in reserve. There must be Curry-Heute!

The Manchester trinity of – foliage – topped the Curry from Glasgow’s top – Top Rated – Curry House. I felt more than just Basmati should accompany, Jeera Mutter Rice was called for. Mango Lassi would also help mark this special day.

Strangely, I did not combine the thawed portions and so reheated them separately. This proved to be a good decision. One portion had decidedly more Masala, actually it was closer to Shorva. The – Sucky Bones – were in here. The drier Curry would suit the Hector perfectly.

With the foliage in place and the Rice plated, it was time to savour the Curry.

The Lamb was on-the bone and reached double figures, seriously Tender Meat. My portion only had one piece of Potato. The Seasoning was instantly apparent, the extra Chillies added to the bite. The root Yadgar taste was there, so easy to identify, familiar – comfort food.

Good as this was, it was not Karahi Gosht, there lies the true treat.

Marg made a ring with her thumb and forefinger, a sign of approval.

It’s not my Curry –  I had to admit.

Marg looked puzzled.

It’s from Yadgar!

In a recent survey, one out of one Margs like Yadgar Curry.

Deliveries during COVID-19: which Southside Desi-Curry Houses, if any, will deliver to Hector’s House north of the river?

Posted in Yadgar Kebab House | 1 Comment

Lockdown Curry #2 – Hector Cooks – Aloo Gobi & Chapli Kebab

Posted on April 3, 2020 by Hector

OK, I’ll admit the Spices for the Chapli Kebabs came out of a packet. One buys such items occasionally, wondering if and when they’ll ever be used. Today is that day. I have been wanting to make Aloo Gobi for ages, to see if I can get anywhere near a decent version i.e. – Dry, Spicy, Tasty – without mushy Cauliflower.

*

Chapli Kebab

The ingredients were assembled as well as was possible. The Chapli Kebabs I know have been made from Chicken, not – Meat – as suggested. I had bought Turkey Mince especially. I have no Fresh Coriander per se, frozen leftovers would suffice.

As a paste was the intended outcome, I blended the ingredients including the top centimetres of a tin of tomatoes as the rest would be required for the Aloo Gobi. Mix all above ingredients except oil – but they didn’t mean the Tomatoes or did they? I decided to not add the water.

I still ended up with far too wet a mix for my liking. What percentage of the Mince was Turkey, not Water? The mix was set aside for a good hour whilst I prepared the Aloo Gobi.

Aloo Gobi

A Vegetable Curry by any other name, or has Hector missed something? A minimal Masala was the aim, not a Vegetable Soup.

Having looked at quite a few online recipes, I settled for using the following: Onion Seeds, Cumin Seeds, Turmeric, Dried Methi, Garam Masala, Salt, Garlic Paste, Fresh Ginger (all teaspoons), plus the Potatoes, Cauliflower, Chilli, Onion and Coriander as shown.

This is remarkably similar to my Aloo Tare Ko recipe which comes out suitably – Dry. Perhaps I could have just stuck to the standard Masala as outlined in – A Beginner’s Curry – and produce a guaranteed – Masala.

Precious Mustard Oil was used, enough to almost cover the pan, the Onion and Cumin Seeds were added first to get them cracking. In went the rest of the Spices then the Onion, Garlic and Ginger. When I added the Tomatoes I realised this was always going to be too dry to create a Masala Mash. Maybe next time I’ll blend the Onions and (more) Tomatoes. Water was added as required to keep things moist. The Potatoes went in ten minutes before the Cauliflower.

Thereafter it was let the mix cook, stirring occasionally. Twenty minutes more was what I had in mind, however, the Chapli Kebab cooking extended this to half an hour. The oven was used to keep the Aloo Gobi warm whilst the Chapli Kebabs were fried.

I formed patties about the size I am accustomed to. Well fired – was the objective, not a lot appeared to be happening. On attempting to turn the patties, disintegration. Rethink. I need to stiffen the mix. I added Cornflour, Breadcrumbs were also an option.

Forming smaller patties, I managed to get them onto the pan more easily and with coherence, they also turned over more easily, maintaining integrity. Well fired – was going to take an age. I would settle for eight Kebabs, the discarded crumbly bits from batch one went into a bowl. Marg was in the kitchen hungry, nibbling.

Tasty! – Marg remarked, then the Spice kicked in. Indeed, they were quite different from anything Hector has cooked, nothing like the expected taste, the – kick – was testing.

Aloo Gobi

Chapli Kebab

The Kebabs went into the oven as they were prepared, the thinking being they would dry out a bit, lose the Oil. Both Dishes were therefore in the oven way longer than anticipated. The Aloo Gobi had dried out much more than planned. It now looked like my Aloo Tare Ko with Cauliflower.

The Eating

Unsurprisingly, the Aloo Gobi tasted exactly like my Aloo Tare Ko which I particularly enjoy. The textures of the Potatoes and Cauliflower were spot on, no rocks, no mush. The Spice Level was appreciably below the Chapli Kebabs.

Marg – I found the flavours and textures to be unusual, I enjoyed the crispy parts. The Aloo Gobi was full of flavour, it was a change. I didn’t eat as much as I thought I would eat, it was filling.

The Kebabs had never reached – well fired – and so I decided to fry the leftovers again to see if this could be attained. In minutes I had burnt offerings, now Marg was more interested. She enjoys cremated food and unfortunately for her, this is a rare occurrence in Hector’s House.

The Day After

Some of the leftover Chapli Kebab pieces were fried with Mushrooms. A Spicy Omelette was the objective. I felt as though I was making – Grits.

Mission accomplished, Marg said we should have this again with the remaining pieces of Chapli Kebab.

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Lockdown – Bradford – Sheesh Mahal

Posted on March 25, 2020 by Hector

Bradford’s finest Curry House – Sheesh Mahal – is able to deliver locally.

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

Posted on March 24, 2020 by Hector

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

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

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

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

*

*

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

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

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

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

Two Hours Later

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

Nihari – Lamb Shank

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

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

What’s it called?

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

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

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

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

Posted on March 20, 2020 by Hector

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

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

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

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

DumPukht was open as I passed later.

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

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

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

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

Lamb Lahori Karahi (on-the-bone)

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

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

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

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

Lamb Lahori Karahi (Boneless)

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

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

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

I believe that tonight, Marg had the better Curry.

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

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

The Bill

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

The Aftermath

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

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

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Manchester – Kabana – Same Again

Posted on March 18, 2020 by Hector

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

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

Karahi Lamb

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

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

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

The Bill

£6.50 a – contactless payment – my first here.

The Aftermath

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

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

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