Glasgow – DumPukht Lahori – The Last 2020 Takeaway

Posted on December 31, 2020 by Hector

This wretched year is drawing to a close. Why do I think that administering vaccine to all, twice, is going to take an eternity? In possession of our hospital issued – permission to travel – we crossed the river to spend time with Mother at the QEUH. On leaving the hospital at 15.00, I phoned Aqeel at DumPukht Lahori (39-41 Paisley Rd. West, Glasgow G51 1LG) to arrange a Takeaway: a kilo of Lamb Lahori Karahi (£20.00) a Naan (£0.90) and a Chapatti (£0.90). There was a leisurely drive through Govan to Paisley Rd. Toll.

Aqeel gave his customary warm greeting. Marg and Hector were last here in October, two days before our pubs were due to close for sixteen days. In another week, it will have been three months. Takeaway is all we have, and I was not missing the opperchancity of securing that which is most certainly not available in Clydebank.

Aqeel worked his magic. The Lamb is clearly cooked in advance. What was going on in the frying pan remains a mystery, Curry was being transformed into – Karahi.

Aqeel was keen to tell me that he is still open early for Breakfast. I suspect he was due to close for a break at 15.00, his wife and weans were waiting for him. Having been introduced, I explained the ongoing photography. The coffee machine looks like a recent addition. I assured Aqeel that when this period of restriction ends, Marg will most certainly be ordering coffee at the end of her meal.

The Bill

£22.00     Still the best value in the city.

With dinner planned for @18.00, I wasn’t waiting that long to sample the fayre. I took a Soupçon of the still warm, Oily, Tomato Mash. The recent present from Yadgar aside, I have not tasted anything this intense since the Beef Curry at Taste of India (Athena) at the start of November. The Seasoning was there, in the face, the Spice kicked in, viscous, Marg will love this, not, then Ginger. This meal was going to be something special, a Curry in a different league from the Mainstream Takeaway available to Hector in West Dunbartonshire.

The Curry was decanted and reheated in the oven. A minute in the microwave was enough to restore the Bread, the plainest of Naan, a Wholemeal Chapatti, enough. The previously purchased Coriander still looked fresh enough to add as – foliage.

Lamb Lahori Karahi

The topping of copious, long strips of Ginger, had been cooked in, the Coriander would prove to be a worthy addition. Taste-wise, I knew what was coming, at least from the Masala. Is the Meat giving or taking – one of the parameters which makes a Curry standout out from the ordinary. This Lamb was giving so much Flavour, the presence of the bones was surely a key feature in achieving this. There were a lot of bones representing a fair cross section of the carcass. At this price, it all goes in, peasant food – came to mind, authentic. This was not the shoulder/leg which some venues boast. Marg has a strong preference for – boneless – but appreciates the benefits in terms of Flavour. Every mouthful was sheer joy.

As ever I alternated between scooping Masala with the Naan and tackling the Meat-Bone. The half kilo each was therefore manageable, I ate all but a scrap of the soft Naan.

This was proper – Desi Cuisine – so far ahead of the Mainstream, Marg too recognised this creation for what it was:

Fiddly, all sorts of meat, I’ve been (previously) spoiled. I liked the masala, when I got to it. Very tender, peppery, I felt it was quite oily. A good flavour to the meat and sauce. I felt it was my husband’s sort of dish.

Indeed it was.

A – Happy New Year – to all the Curryspondents and readers of Curry-Heute. This seasonal greeting may have taken on a much deeper meaning than before. 

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Hector Cooks – Daal Gosht – Slowly

Posted on December 27, 2020 by Hector

Hector was presented with a slow cooker for xmas. People assure me it will be used often, and the outcomes enjoyed. Time will tell.

Why have I decided to try this approach? It’s all about cooking Lamb. I have been slow roasting Lamb since 1996 when I first encountered Kleftiko at the much missed Athena Taverna (Glasgow). Cooking Lamb in a standard pot takes a lot of work/attention to stop the Masala burning. A pressure cooker was presented a few years back on another festive day, I have posted recipes using this. This means the Meat is cooked separately from the Masala. I have often asked the question in restaurants – how long have the Meat and Masala been in in each others company? I was assured that one can leave a slow cooker unattended for many hours and all will be well.

I came across a recipe for Daal Gosht done in a slow cooker some months back, yes, this has been a long conceived project. The required Chana Dal was duly purchased, the recipe subsequently lost. Having looked at a few more recipes, mostly not employing a slow cooker, two dilemmas were apparent: to soak the Dal or not, to include Tomato, or not. One definition of Chana Dal claimed it to be a pulse which does not require soaking. Why add needless – red– to a Curry? The Dal would be added as it came from the packet, no Tomatoes. A Curry without Tomatoes? Keep tuned for a Chicken Karahi in the near future which has neither Onion or Tomato.

My usual Curry ingredients would be employed, this time I decided to marinade the 0.6kg+ Lamb on-the-bone overnight in Yoghurt and powdered Spices – Cumin, Turmeric, Chilli, Coriander.

Some different ingredients from the usual would be included today: White Wine Vinegar, Star Anise, Butter, and Tamarind Paste. Two grinders full of – Pakistani Rock Salt – have sat in the cupboard for a considerable period of time, another seasonal gift. Let’s see what happens here, if anything.

The Star Anise was broken up in the mortar then fried in the Vegetable Oil and Butter along with Cumin Seeds, Green Cardamom, Cloves and Cinnamon. An Onion, then  finely chopped Ginger and cloves of Garlic were added to the wok. At this point the Meat would normally have been added, not today.

The Chana Dal, some red Lentils, Tamarind, two Green Chillies, Chilli Flakes, Salt and dried Methi were stirred into the Meat-Yoghurt-Spice mix. The Onion-Spice mix was then stirred through this, what a dry mixture this created.

The next step was approaching the incongruous. Hector cannot permit himself to make a – wet – Curry, it goes against all that is desired. In went a pint of Water. Behold the makings of – Shorva.

Six to eight hours of cooking? After four hours I tasted the Shorva, Methi in Water – yeuch. Three hours later I added some chopped, and decidedly tired, Coriander then Garam Masala, and of course, more Rock Salt.

I had suggested to Marg that I go out and purchase some Chapattis, she was happy to have Rice.

The aroma in the kitchen, for once, heralded a positive exclamation from Marg:

That’s a lovely Curry smell.

Indeed, the Spice was accompanied by a significant sense of Lamb cooking.

The appearance of this creation was nothing like that which was expected, this sadly was – Soup. Turn up to high for ten minutes with the lid off – was the given instruction for the slow cooker. Ten hours maybe.

The contents were poured into the wok, ten minutes of intense reduction and here was something which was presentable. I had hoped for a more – Porridge – like consistency, yet many online photos show discrete Dal, not a Mash. Fresh Coriander provided the foliage.

Daal Gosht

I had checked that the Chana Dal was soft enough to eat, yet it somehow had still retained the need to be bitten into, chewed. The Lamb was super-Tender and fell off the bone when tackled. Disappointingly, the Lamb’s Flavour had not been enhanced to the level which was expected given the manner of cooking. Tasty, but it could have been more.

The Seasoning was maybe a tad below the Hector optimum, the Spice was certainly at a level of comfort. Having served a full on Spicy & Seasoned Soup on xmas day, and thereafter, Marg deserved a break.

I have admitted in many a Blog posting that my Curry goes through sequences of Flavours, phases where they taste pretty much the same. Today’s was radically different in terms of Flavour, Texture and for once, it had been – wet. Mission accomplished, more or less.

My audience of one said this:

One of the best home-made Curries produced in Clydebank. Tender Lamb, with crunchy Dal, gave the meal a variety of textures, and combined well with the Rice. A happy Margery.

Crunchy? Ah, well, that’s what the lady said. Most importantly, Marg enjoyed it. Next time, the Chana Dal gets soaked overnight with a higher ratio of Red Lentils. Alternatively, I could make a Tarka Daal first then add it, but that would defeat the point of the slow cooker. The required intensity of Flavour may be achieved by  leaving the Wet Curry overnight. 

I believe Marg will be happy if Daal Gosht makes another appearance in the New Year.  

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Glasgow – Yadgar – Sweet Dreams (Are Made of This)

Posted on December 19, 2020 by Hector

Wednesday, December 16

Tartan Tikka, a new Clydebank Takeaway was due to open today at 16.00. Hector and Marg popped in late morning to find the chaps putting in the finishing touches, well not quite. There was no external signage, no menu boards, no printed Menu available, and no sign/aroma of any food. I remain puzzled about the claim to being a Takeaway and a Restaurant. This could become Hector’s local, assuming BBQ Hut Peri Peri do not expand their menu to include Curry, as they had planned to do by October.  Did no – Desi Chef – apply?

Returning at 17.00, I was assured they would be ready to go at 18.00, too late. At least by this time the online menu was up.

I already knew what I wanted, however, I was told there would only be a restricted menu on offer. Taking no chances, I decided to go elsewhere within the confines of West Dunbartonshire.

Having studied the online menus of every source of Curry within my permitted travel area, Sizzlers (Alexandria) stands out. The availability of – Handi – suggests something beyond the Mainstream. The 17km drive to the Vale of Leven was interrupted at the Bowling Roundabout. This stretch of the A82 between the Bowling Roundabout and Milton, which features a branch of Masala Twist, is the weakest link in the road network. If this stretch is jammed, chaos. Exit stage left.

This took me back along the low road (A814) to Clydebank, passing The Ettrick Bar which reportedly sells Curry. There was no sign of life here, but I must check this out when Tier restrictions make opening their business viable.

Little India (Hardgate) once showed signs of promise, time to check them out again. How soaked can a Hector get in a fifty metre walk?  On studying their Menu, the heart sank. There was nothing here to excite, this was decidedly Mainstream-Mainstream. There would be no Curry-Heute, back out into the rain. Around the corner, Kung Po Duck was calling. So it goes.

Thursday, December 17

In the small hours, I suggested to Marg that she brings me a Desi Curry on Saturday as she returns from hockey coaching. The plan was to let her choose, a blind tasting. Late afternoon, strange things began to be manifested. Amar, from The Dining Room @No 10 (Dumbarton), was in touch to say he was about to email me their Menu. Hector had made contact on another medium a few days back.

The Dining Room may well be the only source of something approaching Desi Cuisine in this county. With a few days notice, Amar has promised to cook me something special – so that we can knock your socks off. A turn for the better, and with the likelihood of the present Quasi-Lockdown continuing well into 2021, a lifeline.

Hector then entered the Twilight Zone.

Please advise of address so that I can send over some Christmas delights?

This was from Shkoor at Yadgar. As reported two weeks back, Yadgar Kebab House featured favourably in The Herald’s restaurant review. They have been operating as a Takeaway only since the summer when they reopened after Lockdown #1. Shkoor may well have read of Hector’s present frustration, Yadgar Fayre was soon to be Clydebank bound.

Who am I to disagree?

Shkoor sent a tantalising photo of a tray of Salmon. Yadgar’s Spiced Fish, baked in foil, is legendary. Way back in 2013, Chef Arshad cooked us a Fish Karahi. This was a memorable day for Hector, Dr. Stan and the late Dr. Rick. I offered these two as a suggestion. On the phone with the aforementioned Amar a few days back, he acknowledged the difficulty in securing a worthy Fish Curry in the West of Scotland.

The driver dropped off the – goodie box – just after 21.00. Wow! Even Marg sent photos to her contacts. You cannot make this up:

Lamb Chops Karahi (at least a kilo)

                      Keema Bhindi                                            Aloo Gobi

                             Kurry                                      Machi Masala – Fish Curry !

                     Chapli Kebabs                                           Chicken Pilau

Dessert

Where to begin? I decided that none of this was going in the freezer, all best eaten fresh. Friday and Saturday will be a Yadgar feeding frenzy.

This evening, having eaten already, I settled for what looked like Semolina, though likely to be a dry Kheer. For years, Shkoor has been trying to get Hector to accept Dessert. Tonight, he succeeded.

Marg reckons that this is the happiest I have looked in weeks. Is this the equivalent of the Bier-fridge fully stocked and ready to roll?

Friday, December 18

When one orders a kilo of Karahi Gosht, or Goshat Karahi as it is called at Yadgar, one tends to wonder how Chef calculates the weight. Is it a kilo of Meat, or more likely, Meat and Masala? In Hector’s Cooking it is always the former which explains why one ends up with so much. As taking scales to a restaurant is never going to happen, today, I had to check. Just under 1.5kg, so even allowing for the bones, more Curry than Marg and Hector could ever devour at one sitting.

Meat and Masala, joyful as this would be courtesy of Yadgar, an Interesting Vegetable adds a further dimension. Shkoor, Mein Host at Yadgar knows how much I appreciate their Vegetable creations, the Aloo Gobi would be the perfect accompaniment this evening.

Paratha aside, Hector’s Bread making skills can at best be described as inconsistent. I considered buying Chapattis from a local Takeaway, then opted for shop bought. Alas, Chapattis were not be had, instead – Piadina – for Marg, two small Naans for Hector. Ironically, having hoped the dough would stick to my Tawa in recent attempts at making Naan from scratch, today the prepared Naan did, when I didn’t need it too. Not to worry, the Bread was incidental.

Having arrived in a large foil container, reheating the Lamb Chops Karahi in the oven was the logical way to bring it back. The Oil had separated between Calder St. and Clydebank and had turned towards solid overnight in the fridge. As the mass reheated, so the Oil began to bubble, at this point the Aloo Gobi went in the oven, this time in a karahi. We have a strong preference for piping hot food. I stirred the Masala with the Lamb Chops, the Oil was absorbed.  The Aloo Gobi I left alone so as to maintain its integrity, stirring may have destroyed the delicate Cauliflower.

Lamb Chops Karahi

When I decanted the mass to my large karahi, the periphery appeared to burn, yet no heat was being applied. At least this proved the food was suitably hot.

The Masala had arrived topped with Ginger Strips and Fresh Coriander. The Ginger was cooked in during the reheating, more garnish was required, can one have too much Coriander?

Sixteen Lamb Chops sat in the Masala. Hector, sadly did manage this volume at Yadgar one afternoon some years back. Those days have gone. At best, five Lamb Chops is the maximum one is typically served in a restaurant. Having helped myself to this quantity, it was comforting to know that there was more.

As I have written oft, and was recently confirmed by Ron MacKenna of The Herald, the Masala, such as it is, usually shrouds the Meat, today’s was different. There was a Masala presence here beyond anything I have been served at Yadgar, Shorva Dishes excepted. Not only that, it was blended. The Texture was such that I would take this as still being Tomato-based.

Aloo Gobi

I had managed to decant this to the karahi and maintain the original appearance. At the point of serving, it looked as good as if it was being served at source. The Potato was in large pieces, the Cauliflower, cut smaller, and was buried under the special Masala whose secrets one day may be divulged, or maybe never.

That I began eating by tackling the Aloo Gobi first is significant. The intensity of Flavour, the – Yadgar Taste – stunning!

I could eat this every day – was the opening remark.

There was a definite – kick – here, the Seasoning was spot on, and as described above, a Masala which just shrouded the Vegetables, no more. I cannot recommend this Dish too highly. If one sees Aloo Gobi, or the Carrot variant, at Yadgar, always order it, this is one of the best Curry experiences on offer in the West of Scotland.

However, the Lamb Chops Karahi was the main event. Some venues serve Tandoori Chops covered in a Masala, that is a cop out. On seeing the Yadgar version, Marg declared her preference for the Lamb Chops alone. But this was Marg’s first exposure to full on Yadgar Lamb Chops Karahi. These Chops were not grilled, but cooked in the Masala, creating a totally different outcome.

Initially, I tried to use a bit of Naan to hold the Chops, the Naan was then used to scoop up some Masala and soon abandoned. Holding the thicker corner of the bone was possible, once the far end was free of Meat, one was able to enjoy the full Lamb Chop experience. Mmmmmm, Lamb Chops. Tender doesn’t begin to describe them.

The Meat just kept coming, such a rich Curry, and just what the Hector needed after some decidedly second, even third rate Curry in recent times. This was a Curry one would not consider having every day. The Spice Level was such that Marg did not make her usual comment, though eventually she admitted that her lips were throbbing. In terms of Flavour, this Karahi did not have the prominent Yadgar stamp on it.  Given the nature of the Masala, Hector dares to conclude that this creation was not of the hand of Maestro Arshad.

This was comfort food, enjoyed to our own limits. Marg had managed three Chops by the time I had finished five, she would have two more, three would be kept for another day. Yes, Hector called it a day at eight, and Marg thinks she has a claim on the remainder.

Rich as the Masala was in the Karahi, it was the Aloo Gobi which provided the dominant Flavours. To not have had this would have devalued the meal. There was still more than a Soupcon when we reached our limit, more fun to be had tomorrow.

Once Marg had recovered, the following was relayed:

A wonderful xmas feast, with one of my favourites – Lamb Chops. Succulent meat, with a lovely Masala sauce, complemented the spicy Aloo Gobi, and my Chapatti.

Saturday, December 19

There was still more food courtesy of Yadgar than we can eat at one sitting. Before Marg headed south on hockey matters, there was a snack, an opperchancity to enjoy the Chapli Kebabs. Hector’s recent attempt at making these was a disaster, prompting Curryspondent Stewart to send an appropriate link. You’ll soon be able to spot Hector’s House, the one with the Buffalo grazing in the front garden.

A Salad was required rather than a simple garnish. As Lemon Juice is a recommended accompaniment for Chapli Kebab, and is a key ingredient for Peanut Masala Chat, why not? It has been a while since I last prepared this simple, but tasty – Salad.

As is the tradition, the Chapli Kebabs were fried in Lard. Who remembers – real Chips? … and the frying pan left ready for Sausage, Eggs and Bacon …

The Cumin in the Masala Chat complemented the Cumin Seeds in the Chaplis. Yum. With Citrus to the fore, Hector’s plan was working. The crunch from the Peanuts, the Coriander blast, pleasing. Marg was quick to point out that we could have this – Salad – with other meals. I was wondering what it would be like with Celery added also.

The paleness of the Chapli Kebab meant Chicken. Thinner than anything I have managed to create, I am still at a loss as to what the binding agent is. Chapli Kebab and Peanut Masala Chat, certainly worth a try.

The highlight this evening would clearly be the Machi Masala, the Kurry would be no more than a support act. The Chicken Pilau may seem to be a strange accompaniment for Fish, however, with a Soupçon of the Aloo Gobi still to eat, Hector was adopting – Buffet – mode.

The Rice was reheated to great effect in the microwave, the rest in a traditional oven. The second heating would do the Aloo Gobi no favours. Bread would accompany.

The Piadina was heated on the Tawa, more aggressively compared to yesterday. Behold the burnt blisters, almost Chapatti like. The Naan was placed in the oven for the recommended four minutes. a better outcome than yesterday was attained. Had I created this, I would probably have been pleased, but this was well short of the Tandoori Naan experience. How I look forward to sitting in a restaurant and having a freshly fired, blistered Naan presented. With the announcement of the Covid restrictions being extended further, and the effective cancellation of xmas, my planned visits to Glasgow for Curry on December 23 & 24 are no more. All the more reason to appreciate the present generous gesture from Yadgar.

Chicken Pilau

How does one get so much Flavour into Rice? The Seasoning was a revelation, had this come from cooking the Chicken in the Rice? Marg was the first to encounter a stone, as in a – pip. Ah, I’ve had this before, Plum Stones, yet no sign of the fruit itself. This was seriously tasty Rice, and as it wasn’t a – Curry – the Chicken pieces were more than acceptable.

Kurry – Punjabi Kadhi Pakora

Why – Kurry? It’s all in the pronunciation of the – dh – which creates the – r – sound. So – kadhi – is the equivalent of – karahi – a wok. Anyway, Kurry, I don’t get it. Pakora in a Yoghurt and Gram Flour based sauce, a waste of perfectly good ingredients IMHO, as I regard – Irish Stew – to be also.

The solids were decidedly mushy, the whole attraction of Pakora, gone. Between us, we couldn’t finish this.

Machi Masala – Fish Curry

The Kashmir Restaurant – Bradford

Such a rarity in the West of Scotland. Chefs/Restaurateurs that I have discussed this with, over many years, have all expressed the problem of keeping the Fish intact. In Bradford, they have taken the opposite approach and serve Fish Karahi with flaked Fish. Fish Karahi as presented at The Kashmir Restaurant is an excellent example of the Bradford genre.

Shkoor was in touch to enquire as to our enjoyment of the – Fish – just as it was being reheated. Apparently they were cooking this anyway, so it was not cooked to order. I failed to establish why this came to be, Fish Karahi is not on the Yadgar Menu.

This was classic Yadgar, the Masala was difficult to analyse, enough, no more than required to be – Curry. There was no sign of Coconut or any other Nut, as too many recipes dictate. Having taken great care not to break up the Salmon, I couldn’t tell how many slices of Fish were in the karahi. Marg was intent on leaving the majority to me, knowing of my desire to eat Fish Curry – often.

My first dip of Naan into the Masala was a – ho-ho-ho – moment. Oh yes!

How many times has Hector posted reviews where the Fish Curry actually lacks the Flavour of Fish and/or is lacking in Seasoning? This had it all. Pulling out the bones prolonged the pleasure, slow eating, total enjoyment.

Salmon has so much body, Salmon is filling. Hector once presented his own Machi Masala (recipe here) as a Starter … it was four hours before our guests could face the main course, more Curry. As I worked my way around the contents of my plate, Marg was on her feet, helping herself to more Fish Curry. So much for…

I got back to Shkoor:

… that should be on your menu, that was one of the best Fish Curry experiences yet.

I thought the Fish was extremely tasty, with a lovely masala sauce … and I went back for seconds. The creamy … I wouldn’t have known it was Pakora, I enjoyed the creamy sauce, but it did not have the same wow as the Fish. I liked the Rice and Chicken, an interesting change to have Chicken in amongst the Rice, and gave the whole meal a variety of textures.

There was no room for Dessert, the Rice with almonds will have to wait for another day. Perhaps the warmed Rice with tinned Mandarins may go down well? Then there’s the Keema Bhindi, this went into the freezer, squeezed in beside the xmas Ducks. One should never have Weniger Ente. I need a backup – Desi – to maintain the well being, after all, 2020 has demonstrated – there ain’t no sanity clause.

My thanks to Shkoor, Mr. Anwar, Naveed, Shafiq and of course, Chef Arshad. How many more months until I can come back – to dine – at Yadgar Kebab House?

Update  –  3 Days later

The Rice Dessert was enjoyed. Reheated, and with the addition of tinned Mandarins, the combination worked well. Two Desserts in one week, it’ll never catch on.

The remaining three Lamb Chops turned out to be a revelation. Reheated slowly in a frying pan, I still did not recognise the Masala as being typical of that which accompanies a Yadgar Karahi.

The eating, however, was oh so familiar. The distinctive – Yadgar Taste – was there, a fresh palate makes all the difference.  The Spice Level was also appreciably enhanced, and all by sitting in the fridge, no tweaks.  The lesson learned: try the Meat Dish before the Vegetable Side. 

Posted in Yadgar Kebab House | 1 Comment

Dumbarton – Taj Dumbarton – It’s in Dumbarton!

Posted on December 12, 2020 by Hector

This afternoon, Hector drove 13km north-west from Clydebank in search of Desi Curry, the next few months may well reveal how few venues in West Dunbartonshire attempt serving anything beyond the – Mainstream. Hector first became aware of Taj Dumbarton (12 West Bridgend, Dumbarton G82 4AB) three years ago when visiting  The Dining Room @ No 10 next door. A return to the latter may be imminent given the current travel restrictions. Since 2017, Taj Dumbarton have been finalists in the Scottish Curry Awards, an honour bestowed upon Hector three times, always the bridesmaid.

A 16.00 opening time at today’s venue was confirmed by phoning last night. Arriving at 16.00, there was no sign of life, thankfully, within six minutes, the shutters were up. Mum’s Lamb Curry (£10.90) is what brought Hector here, Lamb served on-the-bone, a rarity in these parts, and surely the only way of experiencing the true Desi Flavours. For Marg, the original intention was to serve her Hector’s home-cooked Keema Karahi (see below). Instead, Marg was persuaded to have Lamb Rogan Josh (£8.50), a Curry she particularly enjoys, the promise of Methi is what caught Hector’s attention. Our usual Sundries would accompany: Mushroom Rice (£3.50 and a single Chapati (£1.00).

I was served by Amar, who was already aware of Curry-Heute even before I he was presented with the Calling Card.

You’ve been next door – he stated, knowledgeably.

How did you know?

I saw the review.

I established that Taj Dumbarton has no connection with – Taj – in Dalmuir which Hector and Marg visited earlier in the week. I failed to establish any connection, or lack of, with the restaurant next door, both are inextricably linked in online searches.

As always, I asked that there should be no lumps of Capsicum added to either Curry. This was relayed to Chef after Amar had admitted that Green Peppers may already have been blended into the Masala. So it goes. I referenced Karahi Gosht which I had deliberately eschewed given the Taj menu description. Amar was of the opinion that Peppers are an integral part of Karahi, I argued that the Desi Curry Houses of Glasgow’s Southside are on Hector’s side. The Curry-Heute Campaign continues.

The Bill

£23.90  Expensive Mushroom Rice.

It was agreed that I would sit in the car and wait the estimated twenty minutes, Amar would then bring the Order to me. The Order was presented exactly thirty minutes after the premises opened.

Marg arrived back from hockey coaching around ten minutes after Hector reached home. The use of foil containers is preferred when keeping the Curry hot is necessary. I’m sure everyone has a cupboard full of plastic Takeaway containers, no more needed. Today, we put the Bread in the microwave for thirty seconds to prevent it going crispy as was the case earlier in the week.

Marg was surprised to find two Chapattis in the bag. Smaller than we are used, to, the extra Chapatti was appreciated. I reckon these were – White Flour Chapattis – way better than Wholemeal. Today I decided not to decant all of the Mushroom Rice. In recent Takeaways, I have not managed to finish it, today’s portion was well judged.

Mum’s Lamb Curry

Where were the bones? The Menu clearly states this Curry is served with meat on-the-bone. Topped with a sprinkling of Coriander, the Masala was far from excessive, and appreciably less than the Rogan Josh. This Curry had the appearance of a standard, Mainstream Curry, expectations, however, were high.

The Oil was collecting around the edge of the karahi as I decanted the dozen pieces of Meat, this was a warming, welcoming sight. With the Fresh Mushrooms, I had an abundance of solid material to accompany the Masala. There was no sign of the expected solid Spices: Cardamom, Cinnamon, Cumin Seeds. The Oily nature of the Onion-rich Masala had a familiar look.

When I began eating I believed I knew why. Biting into a piece of Ginger I realised I have been eating something very similar for over a decade. Mum’s Curry, whose mother? Hector was taught how to make Curry by a charming lady, using her mother’s recipes at Annielsand College. The recipe – Aloo Chicken –  A Beginner’s Curry – posted in Curry-Heute, is an adaptation of all revealed in the Curry course, and was relayed to many in my final years of teaching.

The Taj Mum’s Curry was if anything, less complex, than Hector’s. As mentioned, the Masala was visibly Onion-Tomato, the Herb presence was at the absolute minimal level, just the odd strand by the time all was mixed, not an abundance of Coriander-foliage. How I miss Manchester.

The Meat was exceptionally tender, well most of it. The final piece was as tough as old boots. The Seasoning was at a level below that which I seek, the Spice Level built as I ate. Rice as the accompaniment was the correct choice, the Mushrooms adding the required Diversity. A thoroughly enjoyable Curry, I will not deny hoping for something approaching the – Wow! – moment, but then I do so every time I visit a new venue. More Herbs could have upped this a level, extra Seasoning too would have brought out more Flavours. I missed the Flavour dimension that Lamb on-the-bone offers. I would have this Curry again, but on a subsequent visit I would have to sample Lamb Chop Masala (£10.90) – slow cooked in a tandoor … with a desi masala sauce. How does one – slow cook – in a Tandoor?

Lamb Rogan Josh

Behold, finally, a Rogan Josh which does feature Tomatoes and has no Cream. I contacted Curry Guru – Bill – during the week to ask how/why this classic Curry has become something entirely different from that enjoyed for decades. He thinks it began at the Ashoka, part of Glasgow’s Harlequin chain. I should add – bring back the traditional Tomato Rogan Josh – to – The Curry-Heute Campaign.

With visibly more Masala than the above Curry, the extra Chapatti was indeed welcomed. Again, Rice would have been Hector’s advised accompaniment for this Curry, Marg prefers Bread. The green flecks of Herb can again be seen to be not over generous. Surely if Methi was listed in the description, there could be more? OK, this was a first visit, I took care of the Capsicum issue, more Seasoning, more Herbs could be sorted with greater familiarity.

Marg appreciated that the temperature of her Curry had been given a boost. Perhaps we should have kept the foil containers? Marg evidently had a range of Meat textures, clearly many more – tough – pieces than I had been served. The Hector Soupçon was mandatory. The – Sweetness – hit hard compared with Mum’s Curry, if anything, this Curry had Richer Flavours. How much Methi was present? Methi should have tempered any sweetness, so from where was it originating? Marg does – sweet – so this Masala suited her. A solitary green Cardamom was encountered, a welcome sight.

Marg offered me some of her surplus Masala, no way was I contaminating what I had. Marg’s verdict:

A good mixture of tomato and onion, not overpowering. I can see the Methi, not too much. (eh?)

Enjoyable, I thought the meat was chewy. I’m glad there was two Chapattis, the sauce was runnier.

Driving to Dumbarton was certainly worth the effort, I managed to secure two offerings which were thankfully different from the one size fits all Clydebank Curry Pot.

So what about the Keema Karahi?

The Keema from the aborted Chapli Kebabs seemed the ideal base for a Keema Karahi. A Tomato-rich Masala was prepared yesterday. Having watched more online videos, I added Lemon Juice, Mint Sauce and even some of the leftover Yoghurt Dip during the preparation. The result was a very pleasing Masala with Cumin to the fore. Then I added the Mince. Half an hour later I tasted the creation. FFS!

Marg, this is going straight in the bin.

The Lamb Mince had been in the freezer for some months. How old it was at the time of purchase I shall never know. The Lamb Mince was bogging.

Taj Dumbarton Curry Menu

Posted in [Taj Dumbarton / The Dining Room @ No 10] | Comments Off on Dumbarton – Taj Dumbarton – It’s in Dumbarton!

Hector Cooks – Vegetable Pakora, plus another attempt at Chapli Kebab

Posted on December 10, 2020 by Hector

Home-cooked Vegetable Pakora can be a delight, way better than the twice fried, or otherwise reheated, offerings in restaurants. It is four years since Hector last prepared Pakora at home and today is only the second attempt in the decade of Curry-Heute. The recipe is here.

Back in April, near the start of Lockdown, Chapli Kebabs were attempted with limited success. Then I used packet of dedicated Spice Mix, a surplus of moisture, lack of integrity, and peely wally results after cooking, led to the bulk of the mixture ending up as omelette filling.

Having read a few online recipes, I set about preparing the Kebab mix. One suggested Scrambled Egg as a key ingredient not for Hector, let the Egg cook along with everything else. Last time, Turkey Mince was used, today Lamb Mince.

The paste was created by machine chopping the Onions and Garlic before blitzing the outcome with the Mint Sauce and Green Chillies, then the Fresh Coriander.

The Spices and one beaten Egg were mixed through the Mince, at this point I became worried. The Lamb Mince was decidedly coarse, how this was going to create the expected texture baffled. When the Onion-Garlic-Coriander paste was mixed through, the same problem as attempt #1 once again was manifested. Everything was too wet.

Setting the Kebab mix aside for a few hours, I was able to drain off quite a bit of the excess liquid. Rather than form the patties by hand, my Hamburger maker was employed in order to squeeze out even more liquid.

The patties were crumbly, I resisted putting everything back on the bowl and adding Breadcrumbs, yet this was the conclusion last time.

Vegetable Pakora

Chopping Onion and Potatoes into 3mm cubes is time consuming, perfect for this Quasi-Lockdown. Thereafter, everything was straightforward, though the resulting mix did look unusually dark.

Anticipating that moisture would be released as the mix settled before cooking, I had kept the Gram Flour to what felt like a minimum. Forming cohesive balls was the objective. To recreate the desired texture at the point of cooking, took way more Flour than expected. Today, I decided to go for large Pakora, approaching Bhaji.

The Yoghurt Dip was created in minutes, always tasty. I should try and think of more meals for which this could be an accompaniment.

*

*

Chapli Kebab

Six patties, shallow fried, the first stayed whole, even when flipped and acquired the well fired status which I struggled to achieve using Turkey Mince in April. Thereafter, disaster!

The remaining patties disintegrated, I served Marg the decent one, I had little more than a pile of Spicy Mince. Tasting nothing like a Chapli Kebab, I called an end to this debacle. Fried Mince, what to do? I appear to have the basis for a Keema Karahi, all is not lost.

Vegetable Pakora

Larger pieces take longer to cook, doh! Instead of the light coloured Pakora hoped for, welcome to the world of Bhaji. Edible, quite tasty – doughy – remarked Marg. A change from the usual – meat and two veg – we still had a filling meal before us.

Hector has had better days.

Posted in Hector's Cooking | 2 Comments

Dalmuir – Taj – Nine Years After

Posted on December 8, 2020 by Hector

Nicola has spoken, from Friday, West Dunbartonshire along with most of Central Scotland goes down a Covid Tier. Restaurants can open until 18.00 for dining in, except there are no known Curry Houses in this county which will do so. Lunchtime, and early afternoon Curry, does not exist in West Dunbartonshire. Hector is still not permitted to go to Glasgow – without a specific reason. (Does Nicola really believe that people will not go into Glasgow to shop?) A local Takeaway remains the only option, The dichotomy between Clydebank Curry and that served in Glasgow’s Southside should explain the paucity of posts from venues surrounding Hector’s House.

Taj (697 Dumbarton Road, Clydebank, G81 4HD) was first visited in 2011. A long overlooked Clydebank Takeaway – was the headline nine years ago. Methi Gosht and Special Fried Rice was the Order. Whilst not setting the heather on fire, the Curry was celebrated as being a departure from the homogeneous Clydebank Curry.

Marg accompanied Hector on the drive down to Dalmuir at 18.00. The Menu on the wall was studied, Lamb Rogan Josh (£6.80) and a Chapati (£1.00) was Marg’s choice, For Hector, same as last time: Methi Gosht (£6.80) plus Special Fried Rice (£2.90).

The chap recording the Order struggled, especially when the – no Capsicum – caveat was announced. Mein Host stepped in. No veg – was recorded.

The merits and demerits of Peppers were then discussed. Mein Host pointed out their health benefits, Marg was quick to establish that I do actually eat them and often. Yes, Dear Reader, the Curry-Heute Campaign continues, it is Hector’s belief that this Ballast has no place in Curry as it tends to dominate, Flavour-wise, when included – like Garlic on a Naan – I insisted. There was a nod of agreement from Mein Host, or was he just being polite?

The Bill

£17.50 Cash only, this may explain the lack of an app to order online.

Marg returned to the car, Hector waited for the moment to present the Calling Card. In times of normality, an extended conversation would no doubt have been forthcoming. We kept it short, that Methi Gosht had to be – meat – was his opperchancity to state a preference. As the Takeaway was presented, so Mein Host declared his hope that it would not take so many years for my return.

Back home, the plastic containers were decanted to karahi which had already been warmed in the oven. There was a ten minute reheat.

The Chapatti was a good size, soft, in the classic style. I let Marg decide if/when she wanted to put it in the oven. The Special Fried Rice was advertised as having Peas and Onion. I saw no Onion, so Peas Pilao is what I had been given, not so – special – then. There was plenty of it, enough to share.

*

Methi Gosht

The 2011 version shows Oil separating from the Masala which suggests that was closer to my preferred – Masala with Methi. Tonight I had the alternative interpretation – a Herb Mash. Having enjoyed the Kofta Palak secured from The Village (Glasgow) last weekend, comparisons were inevitable.

The Meat count was into double figures, with many large pieces, there was a lot of food here to be eaten. The portion size has therefore been maintained. Actually, comparing like with like, it is difficult to tell 2011 and 2020 apart superficially.

                             2011                                                            2020

The Herb-rich Mash was not giving off much in the way of Spice. The Seasoning was way below that which Hector seeks. Consequently, the Earthy Flavour aside, there was not much happening here. The hoped for Methi Blast was not forthcoming, I was getting as much Spinach from this as any other Herb. I would describe this Curry as a Saag/Palak Gosht. The Masala simply did not pack the punch of that enjoyed last Saturday in terms of Flavour or Spice, though admittedly, that too was under-seasoned.

The Meat was Soft, Tender, and was dry when chewed. It’s more than three weeks since I had a Karahi Gosht. I needed a change, accept the Mainstream, perhaps it is time to return to the intensity of Desi Cuisine?

Lamb Rogan Josh

Hector misses the Tomato-rich interpretation from times gone by, not the current Creamy version which prevails. However, Marg likes – Creamy. Chopped Onions had been added to the blended Masala. At least Marg had avoided the dreaded Big Blobs of Onion for which she is a magnet. The white flecks stood out, an overdose of finely chopped Garlic, or curdling having added the Yoghurt/Cream to the Masala whilst it was too hot? Marg was initially going to eat directly from the karahi, but as the Meat proved to be in large pieces, she decanted to a plate and fetched a knife. Lots of Meat here.

I took a Soupçon of the Masala. Sweet – was my reaction, especially after the slight bitterness of my Herbs. There was no Garlic overdose, and so I can make my own conclusion as to the flecks. One crucial feature was noted, this Curry, thankfully, did not taste like that which is typically served across this town.

As I neared my endgame and decided how much would be retained for tomorrow’s lunch, Marg declared that she could finish hers. This is why Marg does not have Rice very often. At the end, she abandoned some of the abundant Masala, the appetite sated.

It was a pleasant meal, average spice, large pieces of meat, with a creamy and sweet sauce. The Chapatti was a bit crispy having reheated it, still good.

My 2011 post for Taj ended thus:

Shall I return?

I tend to go east and south to eat Glasgow Curry.

Alas, travelling in these compass directions is presently not without controversy. I note there is a Taj in Dumbarton which does have an online Menu featuring a Desi – Mum’s Curry. Maybe Hector now has to head west and north.

Menu Extracts

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Glasgow – The Village “Curry House” + Yadgar reviewed in The Herald

Posted on December 5, 2020 by Hector

Another Saturday in Quasi-Lockdown, when Hector switched on the so far reliable Oppo, Howard had the honour of being the first to – ping – with the news that Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP), Glasgow’s finest, had been reviewed in The Herald.

https://www.heraldscotland.com/news/18917281.yadgar-calder-street-glasgow—ron-mackennas-restaurant-review/

Hector was in touch with Ron MacKenna when Curry-Heute was mentioned in the said publication in July last year. Still – startlingly committed – Hector was again in touch with The Herald’s restaurant critic to offer further venues worthy of consideration, this was duly acknowledged. Mr. MacKenna evidently appreciates authentic Karahi Gosht.

Saturday is the day on which hockey balls must be struck with sticks. Due to the dubious logic under which we presently exist, Marg is not permitted to cross the West Dunbartonshire boundary to play hockey in Glasgow’s Southside, also the home of Curry. However, she is allowed to coach. Having eaten leftover Curry last night, the offer was made to fetch Curry, for one.

The Southside odyssey almost completed, Marg entered The Village Curry House (119 West St., Tradeston, Glasgow G5 8BA) for a Takeaway, introducing herself as – the wife of Hector. Something different was required, here was the opperchancity to further explore the current menu at The Village. Kofta Palak (£10.95) was only noted quite recently, it was assumed this is always available, unlike the other Glasgow venues which serve Kofta sporadically. A Naan (£2.50) would accompany.

The Bill

£9.80   The prices quoted above are for dining in.

Bearing gifts, Marg was home just after 17.00, Hector was unprepared, no preheated oven. Half an hour later, sorted.

The Naan was round, this surprised. Having sat in the original Village downstairs Cafe devouring Lamb Desi Korma and watching the chaps in the kitchen work their magic, I know there is a Tandoor. The shape and texture of this Naan was not therefore as expected. There were the signs of burnt bits, but not the blisters, nor the lightness and puffiness associated with a Tandoori Naan. I would manage little more than half.

Kofta Palak

Five Meatballs sat in the Thickest and Darkest of Masalas, each would be quartered. When one takes the notion for Spinach, there is no going back. There was an immediate hit on the back of the throat, if astringency can be pleasant, this was. The Flavour of the Spinach was full on, Naan and Masala, this was working well. The Kofta proved to be under-seasoned, a disappointment. This meant that flavour-wise, they were making less of an impact. One is used to seeing Kofta (Anda) on display in the Curry Cafes, sat in Shorva, the Meatballs taking in the Flavours. This Masala was far from – Soup. It was felt that the Spinach-rich Masala and the Kofta had only recently been introduced. For practical reasons, and given the scale of the Menu, this may well be understood.

How many Kofta? My count was reduced to four, what I thought was a Meatball proved to be a compact area of Masala. Maybe Hector doesn’t know how many Kofta make five.

The Spice Level kept building, this was becoming quite a challenge. A change of tactics, Kofta and Masala, it was time to abandon the Naan. A Chapatti may have been a better accompaniment.

This Kofta Palak never reached the status of delivering the – Wow! – but was still found to be very satisfying. Seasoning is all.  Methi Gosht (£9.95) next time?

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Clydebank – Mr Tasty – The Festive Season commences, or may be not…

Posted on December 1, 2020 by Hector

And so it’s December, the start of the – silly season – when Hector is particularly prone to buying Friday night Takeaway, busy pubs being best left to – amateuris drinkerus. OK, today is not Friday and as Boris has declared – this is the season to be jolly careful. The pubs remain closed for the foreseeable. Nicola, why?

Following the given instructions to the letter, Hector is presently not permitted to visit the usually reliable New Kismet Tandoori, even though it is visible from the end of his street. There lies the eastern boundary of West Dunbartonshire. The River Clyde bounds the county one kilometre to the south of Hector’s House with the northern frontier a similar distance in the other direction. This leaves Hector with the choice of buying the homogeneous Curry that is Clydebank Takeaway, or driving to Dumbarton and/or the Vale of Leven in search of something different. Hector is hemmed in, but as will be revealed in future posts, Marg apparently is not.

Whitecrook punches the Clydebank boundary east towards Yoker (Glasgow), herein lies a Takeaway which has only come on to Hector’s radar in these strange times.

Mr Tasty (20 Fleming Avenue, Whitecrook, Clydebank G81 1AJ) is located in a small shopping parade in a residential area. On arrival this evening just after 18.00, the set up was evidently that of Chip Shop turned Curry outlet. Fish & Chips is way down the menu, Pizza and Kebab are competitively priced.

Having studied the online menu before travelling, it revealed something approaching a little shop of horrors in terms of Hector’s predilections. Capsicum must be avoided at all costs, Mr Tasty was not making this easy. The customary Karahi Gosht was a no-go area, the description for the Karahi Dishes confirmed all that must be avoided, no doubt Big Blobs of Onion too. Mr Tasty Tikka Speciality, this section confused. Chicken Tikka (£8.20) was clearly available, but how does this explain Lamb (£8.70) and Mince (£8.70). Keema as Tikka? Never heard of it.

Hoping the – Lamb– would actually be the standard or – Tender – as many venues call it, the Mister Tasty Special Tikka in Lamb became Hector’s choice. Marg would have the Mince version. The promised – thick Bhoona sauce – ticked the boxes. The inclusion of both Prawn and Mushroom would add the required – Diversity. I decided to go for it and order a Mushroom Rice (£2.90) whilst Marg would stick with her customary Chapatti (£1.00).

All three staff would become involved in the Order. The chap in the middle directed me to the lady who would take the notes. He in turn relayed this to the chap in a turban to the rear. One does not see turbans often in the west of Scotland, so perhaps, something different from the usual Punjabi Fayre was on offer, and hopefully something different to the ubiquitous Curry Paste that appears to be the Clydebank norm.

I was informed that the Specials included the choice of – Rice or Nan. I took the Naan option, a Chapatti for Marg was accepted. I stuck to the plan and added Mushroom Rice. No Green Peppers – was relayed across the staff hierarchy, my chap pointed out that there would be Mushrooms in the Curry.

I love Mushrooms, I hate Capsicum – was my further advice.

One cannot have too many Mushrooms.

The serving Doris relayed that she hates when Chips arrive on top of her Pizza. We each have our own preferences.

Normally, this would have been the cue to engage in conversation, establish how long the business has been in operation, which Dishes are their true Specialities, the efficacy of the Desi Style Curry. Alas, Hector had to vacate the premises and let further customers in. Standing outside in the cold, waiting for a Takeaway, is this what winter holds?

The Bill

£20.30   Paid by card, who is still using cash?  Had I ordered online, a saving could have been made, but for a first visit, the tweaks were better made in person.

The chap recited the Order as I picked up the bag from the counter. My Naan had become a Chapatti, more for Marg.

                               Lamb                                                          Mince

Marg had two karahi warming in the oven. The Curry was in plastic containers so the contents would be decanted for further heating. The Coriander Topping was minimal, what happened to the – spring onion – as the menu described?

The Chapattis were a good size and remained soft, Marg would manage one and a half, which Hector has realised over the years is the optimum. Why can one not buy a half-Chapatti?

The Mushroom Rice could have been shared if required, Marg stuck to her preferred – Bread only. Fresh Mushrooms, an abundance of, excellent.

Mr Tasty Special Tikka – Lamb

There was no need to count the Meat, there was more than a Hector could eat at one sitting, writes the man who can demolish the half kilo. The Masala was – Bhuna Thick – and in no way excessive. Soupy Curry and Capsicum had been avoided.

I started with the Lamb, there being so much of it, no need to employ differential mathematics to calculate the rate of consumption of – solids v sauce. The Lamb was dry and gave off almost no Flavour whatsoever. I had hoped that this was not Lamb Tikka, if it was, who were they kidding? The level of Seasoning was way below that which was sought, there wasn’t much happening on the palate. Next to no Spice, next to no Flavour – was noted.

The small pink disks, Carrot was my first thought, it was Marg who identified them as Prawns. As one who only ever buys King Prawns, Shrimps are eaten rarely. Button Mushrooms were in the Masala, the Rice had Sliced Mushrooms, this could have been everything a Hector desired, but still, not much was happening in terms of Flavour. A Tomatoey Flavour finally emerged with a slight sweetness which may have come from the Prawns. Prawns always make a Masala – sweet.

This experience goes under the category of – it was Curry and so I enjoyed it.

I have been told by the manager at Hot & Spicy that there are not enough people in Clydebank looking for Desi Cuisine. Maybes, aye, maybes no …

Mr Tasty Special Tikka – Mince

The lack of Oil slick and the Minimal Masala impressed. This appeared to be a decent interpretation of the genre.

Loads of prawns – was an early Marg comment.

For once there was no Hector Soupçon, too busy managing the Meat. One assumes the Masala came from the same Big Pot. When I asked Marg to comment on, and compare this offering with the Keema which we usually source:

More tomatoey.

I’m full of mushrooms and prawns as well as the mince.

We both admitted defeat, Marg had little left over other than the half Chapatti. For Hector, a lunch awaits.

Over the next few weeks, Hector will have to – go west – to source his Curry. 

Let the Hector out!

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Quasi-Lockdown Curry #2 – Hector Cooks Fish Karahi & further attempts at Naan and Chapatti

Posted on November 27, 2020 by Hector

It is nearly three months since Hector last cooked Curry. That we are in a continuing state of near-enough-Lockdown, the likelihood is that Hector’s House shall once again acquire a familiar aroma.

Today, Sea Bass, six almost jumped into the shopping basket a few weeks back, a special offer. Three were defrosted whilst other time consuming tasks were underway. Time consuming, it appears we are all marking time until Easter when a semblance of normality may return.

Paratha are the most complicated of the three Breads I have attempted this year, they come out best. To date I have not served up a Chapatti or Naan that is worthy of celebration. Rather than risk one style being a disaster, I decided to make the dough for both Naan and Chapatti.

Chapatti – White Chapatti Flour and water with a pinch of salt. Making dough is therapeutic.

Naan – Plain Flour, water, yeast, Yoghurt and a pinch of salt, no Egg today. A teaspoon of yeast was added to a half cup of water and set aside for the twenty minutes it took to get the Chapatti dough worked, and the frozen Onions for the Masala defrosted. A double dose of therapy.

Two hours later, the Chapatti dough had expanded slightly, the Naan dough was bursting out of the bowl.

Back to the Masala, I used mostly Ghee to start things off and carefully nursed the adding of the further ingredients.

Having found some dried Pomegranate Seeds, these went in with the whole Spices and powdered Spice before the tin of Tomatoes. Some Coriander, decidedly past its best, was accompanied by much fresher Chillies. These large Green Chillies do not have the same killer effect as their thinner counterparts. Marg has to be able to enjoy her Curry. Last week I cooked a Chilli con Carne with Chillies only, no powders, that worked.

All was well, the Masala had become a decent – mash, then I was distracted for some ten minutes.

The Masala had burned, something it is prone to do when I use my large karahi. I took a sample, it didn’t taste burnt, just horrible. The Pomegranate? Start again.

*

*

An hour or so later and I was back on track, sans Coriander and Pomegranate. On sampling, more Seasoning required, and why had some of the Onion not pulped? More cooking, gently, today Dried Methi. For aesthetic purposes I added some Cherry Tomatoes and let these cook in the cooling Masala. I tried another spoonful, cough. Marg will not like this. When it was safe to add the Yoghurt, in went the Garam Masala, but not the extra Chilli I had held in reserve. The Sea Bass was cut into bitesize pieces and stirred in.

I needed something more, whole button-mushrooms, just the job. Another sample, much better, the Yoghurt had tempered the Spice, a kick, not excessive. Back to the Bread.

*

*

Today, Hector unveiled Tawa #2, a non-non-stick Tawa, or – Stick? By having the Naan dough stick to the Tawa, it can be held directly over the gas flame to create the required burnt blisters. The dough didn’t stick, the Naan had to be turned over, so not the fully burnt blisters that were hoped for. Still, something approaching a Naan was created. Do I conclude that Tawa #2 actually has a non-stick coating after all?

Chapatti time. A bit too much water was on the Tawa when I added the Chapatti dough, and so it remained for a worrying amount of time. Again something that one might recognise as a Chapatti was served.

Previously, the second attempt has proved to be more successful. One could put this down to the Tawa being hotter, today the Tawa could not have been hotter.

Marg was keen to get eating, and so Bread #2 was postponed, momentarily.

Fish Karahi

In terms of appearance, this was exactly what I had in mind at the outset. The Masala was not excessive, was suitably thick and had a rich, brown colour. The whole Mushrooms looked inviting.

We had Seasoning and a Spice Level which did not invoke Marg’s usual observation.

The Sea Bass tasted of – fish – and had a more – oily – texture than any other Fish used to date. The Cinnamon and Cumin Seeds came across, a variety of Textures and Flavours, all appealing, what more did Hector need? Better Bread. The Naan was starting to crisp.

Dinner was interrupted whilst we went back to cook more Bread. Tawa #1 made another appearance, Marg cooked her own Chapatti. Meanwhile, Naan #2 had a much better outcome. It was decidedly more Bread-like, tastier. I found myself overdosing on Bread, so a partial success. Marg took a piece of Naan and was impressed.

Back to the Curry, had I taken the safe route and served Rice as the accompaniment, it would have reduced the impact of the Karahi. Even though it had to be Bread, the final mouthfuls were Machi Karahi alone. This was a damn, fine Karahi.

I asked Marg for her verdict on the Chapattis first:

The first one was fairly wet, but the right texture, although crisp in parts. The second was a bit too hard.

I really enjoyed the Curry, good flavour.  I enjoyed the small pieces of Fish. I liked the texture of the whole Mushrooms. I compliment the Chef.

Given the minimal cost of producing Naan dough, perhaps I should spend an afternoon just trying to cook these for practice? Dry Tawa, Wet Tawa, Ghee Tawa … so many permutations.

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Glasgow – Punjabi (Ibrox) – A Takeaway, by Order

Posted on November 25, 2020 by Hector

Home-cooked Curry, or a local Takeaway, the current choices. However, Mother related support at the QEUH required a trip across the river. Having done the necessaries, Marg stopped off at Punjabi Ibrox (Paisley Rd W, Glasgow G51 1RF).

Hector had Mainstream Curry in mind, hence the choice of venue. A home-cooked Fish Karahi may well make an appearance in these pages at the end of the week.

The Takeaway Order this evening was Lamb Achari (£8.95) with Mushroom Pilao Rice (£2.95) for Hector, Lamb Rogan Josh (£8.95) and a Chapatti (£1.00) for Marg.

Before Jazzy, Mein Host, disappeared into the kitchen to assist his Chef, he and Marg discussed the ongoing situation. Jazzy has had to let one member of staff go and furlough another. Business has been slow, so we were glad to help out this evening, a Tuesday, usually the quietest night of the week.

The Bill

£18.85 The above prices are discounted for Takeaway.

On presenting the Order, Jazzy asked after Hector. Marg’s response:

He’s a bit grumpy because he cannot travel.

With no trips planned before March, this is going to be a long winter.

A hot oven was waiting for the Order when Marg reached home. It was pleasing to see that the Curry and Rice had been packed in foil containers. Fifteen minutes later it was time to reveal the contents.

The Mushroom Rice was as good as it gets, just look at the richness of colour, the full-on Pilao effect. Also, a heaped plateful, enough to share if I had included Bread for myself. Sliced Chillies had been added, and most importantly, the Mushrooms were fresh, definitely not tinned.

Lamb Achari

A bit – Soupy – in the foil container, but once spread across the Rice, the blended Masala was certainly not excessive. There was no need to count the meat, it was abundant.

Curry & Rice, back to basics. The Spice Level was moderate until the sliced Green Chillies from the Rice kicked in. Soft green mushy bits had me worried momentarily, ah, the Lime Rind. There was enough of a Pickle blast, the required tanginess was therefore present. The Spices on the Rice added more Flavour, everything was coming together. Then there was the Lamb. Beautifully soft, tender, one can safely assume this Meat had sat in its stock for some time. The Mushrooms added the required – diversity, the Pickle made this so much than just a straightforward Curry, Hector had chosen well.

Lamb Rogan Josh

Perhaps redder than the Achari and a bit more oily, the Rogan Josh again looked – Soupy. Marg started eating directly from the foil container then decided to decant to her dinner plate. It was at this point that the slight Creaminess in the Masala was manifested. What happened to the days of Rogan Josh being free of Cream and Tomato being dominant? I should ask Bill, once of this parish.

The Chapatti was large and substantial. Staying soft throughout the time of eating, this is exactly what was required.

Readers will know that Marg has an uncanny knack of ordering Curry with big blobs of Onion, something she abhors as much as Hector despises Capsicum in Curry.

What’s that? – I asked pointing to something light and shiny in the foil container. It was the first sign of what else was here apart from the Lamb. The blobs were set aside, a warning on the Menu may have avoided this.

Marg’s verdict:

Succulent lamb with a creamy and flavoursome sauce. Too much onion for my liking, but (I) thoroughly enjoyed the overall taste.

Onion aside, both plates were cleared. Good value vis a vis quantity.

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