Glasgow – Basharat G’z – Dr. Robin’s 70th Birthday Curry

Posted on December 4, 2019 by Hector

Dr. Robin contacted Hector last week, he wished to mark the passing of his 70th Birthday by having Curry with Hector. Hector is always happy to celebrate weddings, birthdays, bar mitzvahs etc with a Curry. Basharat G’z (223-225 Allison Street, Glasgow, G42 8RU) was the chosen venue, an opperchancity for Hector to try the Curry on display, whilst Dr. Robin would be encouraged to experience their excellent Lamb Karahi.

We both arrived promptly for the 15.00 rendezvous, nobody was front of house, I assume they must have a way of monitoring the entry of customers. As I photographed the Curry on display, so our presence became known, Abbas was here. The Kofta Anda which I spotted on my last visit was available again, this I had to sample, but what to have with it?

We took our seats, I gave a Menu to Dr. Robin. He was happy to follow my recommendation and have the half kilo of Lamb Karahi (£12.00) on-the-bone, a Garlic Naan (£2.80) would accompany. Abbas took the Order.

Is Aloo Gobi (£4.50) available today? – I asked more in hope than expectation. Apparently it had just been put on display in the minutes that had passed since I had photographed the other Dishes. Sorted. I guessed that a portion each of Kofta Anda and Aloo Gobi would match the quantity of the Dr Robin’s half kilo. I chose a Paratha (£2.00) to accompany.

*

*

            Kofta Anda                                Chicken Pilao

             Chicken Achari                                    ?

A young chap I had seen on a previous visit brought the Salad then the jug of Water and some plates. He asked if we knew the person who writes about Curry.

It is I – said the perpendicular pronoun.

All but the Garlic Naan was brought by Abbas on a tray. Everything, Naan included, was arranged on the table. I had predicted the quantities correctly, my eyes then focussed on the relative quantities of Oil collecting in each karahi. This is an ongoing issue at Basharat G’z. Curryspondent John bought a Takeaway a couple of weeks back and he too was taken aback by the abundant Oil.

Served whole, the Garlic Naan was beautifully puffy around the edges, with sufficient burnt blisters. This would be suitably light and fluffy. The visible Garlic was not excessive, I would consider having this next time. Dr. Robin would eat the entire Naan.

*

Again served whole, the Paratha was huge and almost rectangular, as have been mine in the times I have made them. Wholemeal Chapatti Flour is not my favourite, but does prevail. There was a buttery sheen atop the Paratha. The layering was there, the Paratha would flake – a bit. However, I know I have had better. As is the Hector norm, the quantity would beat me, I would eat only about a half of the Paratha.

Kofta Anda

The portion was four Meatballs accompanied by one whole Boiled Egg. There was already way more Oil around the periphery of the karahi than looked healthy. I decanted the solids then spoonfuls of the Masala. Kofta Anda usually features the thinnest of Shorva, this blended Masala was decidedly thicker. I left around half of the Masala in the karahi to monitor what would happen.

Aloo Gobi

Sliced Green Chillies stood out in the Masala which shrouded the Potato and Cauliflower. There was decidedly less Masala compared to the Kofta Anda, a plus, also much less Oil was visible, a major plus. I took around half and arranged it on the plate beside the Kofta and Egg.

I dipped a piece of Paratha  in the Oily Masala from the Kofta Anda and balked, wtf? Something wasn’t right, else I was just not ready for this. Was it a blast of Cloves? It was at this point I knew that would be not be having very much of the Paratha.

The Kofta were light in colour, Chicken I assumed, but the Flavour suggested otherwise. I thought I would verify this, one tries to be accurate. The young chap mentioned previously, was charged with checking on our progress. I asked, he went to check, the Kofta were a mixture of Chicken and Lamb. Excellent now we know, and so much better than just Chicken Kofta.

The Cauliflower was cooked to perfection, some firmness maintained, pulp we do not want. The Potatoes had been cooked through, the Texture of this Aloo Gobi was therefore spot on. The Flavours were magnificent, and with Yadgar, who have set the standard around the corner, this is quite a statement. The Coriander leaves complemented the Masala, the Chillies gave the – Kick. Seasoning is everything, when one gets the Seasoning just right, then all is well for Hector. Whatever had hit the palate at the start was masked, this was an Aloo Gobi to savour.

In comparison, the Spice in the Kofta Anda was mellow, the Seasoning not in one’s face. This may well have better suited other diner’s palates. By alternating with the Potato, so I brought the Seasoning backup to my preferred level. This was a well chosen combination.

Whatever I had reacted to initially had gone. I cut the Egg into small pieces such that I could have Meatball, Egg and Masala simultaneously, the whole point of this Dish. Hector loves his Kofta Anda. In time I took more of the Masala, by this time I couldn’t work out what had hit so hard at the start, it would be easy to blame the Oil which was sitting on the base of the karahi, maybe it was just the shock of something different.

Lamb Karahi

A half kilo, Hector’s preferred portion size. The mass of Meat on-the-bone sat in the darkest of Masalas. Again, I could see more Oil than I would hope for collecting around the periphery. Dr. Robin chose to decant to the plate, whilst the room was warm, the food would still cool more quickly this way.

Dr. Robin was taken aback by the Spice. He had agreed – Spicy – at the time of ordering, now he knows. After a few coughs and splutters he calmed down and took the Lamb Karahi in his stride. The bones were few, so plenty of Meat. Dr. Robin was well aware of the quantity he was tackling and paced himself. He made positive comments throughout, Dr. Robin knows well the difference between the – Mainstream – and – Desi – cuisine:

Quite delicious, and filling too – was his final observation.

Dr. Robin ate everything bar the bones, the karahi was wiped clean, it is always pleasing to bring people to a new venue and see them enjoy their Curry.

The Bill

£27.80 It was at this point that I established the price of the Kofta Anda – £5.50 – I cannot find it on the printed Menu.

*

The Aftermath

Basharat, Mein Host, was keen to hear my verdict. I showed him the residue of oil an the base of the karahi. Basharat argued that the Masala needs the Oil else it turns – too Dry. I am in total agreement with this, I scooped off nearly all of the Oil when I made my last Pork Vindaloo and went too far. It’s all about the balance, Basharat is taking this onboard.

You liked the taste? – asked Basharat.

Yes, I love Kofta Anda, and your Aloo Gobi was just wonderful!

On seeing that the bulk of the Paratha had been left, he asked about this.

I rotated my wrist, a la comme ci, comme ça – I prefer my Paratha made with White Chapatti Flour. He promised to make me one in the future.

As the young chap cleared the table I suggested that a half Paratha would suit me better. The food is cooked to order, it’s all a matter of making clear what one desires. We’ll get there, if Basharat’s Curry was not outstanding then Hector would not be making so many visits.

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Glasgow – Karahi Palace – Sunday Brunch with Marg

Posted on December 1, 2019 by Hector

How are the last day of October and the first day of December connected? Curry at Karahi Palace (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ)! November was a busy month for Curry-Heute with reviews of venues in Czechia, Slovakia, Österreich, England and Scotland. Lahore Pakistani and Indian Restaurant in Bratislava eventually managed to serve Hector more outstanding Curry, however, the highlight of November was the visit to Syhiba in Wakefield. Who would have thought, especially after Bradford also featured?

Marg suggested we go out for Sunday Brunch. Having had Steak Pie yesterday, not Curry, there was a feeling of having missed out. Somehow, Marg was persuaded that Karahi Palace would be the ideal venue.

We arrived at 12.45, Ayaz was manning the store. Marg took the seat at the window table right next to a fan heater. The fear of sitting in an ice cold room was abated, a thaw is forecast for tomorrow.

Ayaz came over to take the Order, no Menu had been provided so Marg was unsure as to what she would have. I reminded Marg that all Lamb Dishes are served – on-the-bone, she prefers otherwise. It’s having to eat with her fingers that puts Marg off, not the presence of bones as such. Marg asked if Fish was available, no Fish Curry here, a pity.  So Marg ordered Karahi Chicken (£7.50) with a Chapatti (£0.70). She was offered Boneless or on-the-bone, Marg took the latter option. Think about it. With the customary Karahi Gosht (£7.90), today I asked for a Chilli and Coriander Naan (£2.10 – £2.80). Ayaz returned a few moments later to confirm Chilli and Coriander. On the Menu, a Garlic and Coriander Naan is priced at £2.80. I have previously paid £2.10 for my Naan of choice, but there was a convenient rounding that day, therefore the price remains to be established.

The Lady on duty brought a jug of Water followed by a Salad and Raita. She then opened the door to empty the bins, cue a blast of cold air. Four Polish chaps took the table under the TV. It was good to see that our European cousins have found Karahi Palace, what is wrong with the rest of Glasgow’s Curry enthusiasts?

Ayaz the waiter became Ayaz the Chef. Two very hot plates were brought to the table, Marg would use hers, as always, Hector would eat directly from the karahi.

The substantial Chapatti was accompanied by a Chilli and Coriander Naan which had been halved, why? The perforations on the Naan put this some way towards the Rogni style. Someone may explain why Chefs tend to do this when I ask for Chilli and Coriander. The contents of both karahi were visibly – Hot. This is a major plus for food at Karahi Palace, it comes right away, no waiting for – Service!

Karahi Lamb

Ginger Strips and Coriander Stems topped the Meat and Masala, with Oil collecting on the edge of the Mash. Chopped Green Chillies were mixed through the Masala. With more Chillies in the Naan, this would clear the tubes.

The Meat was far too Hot to tackle. The Masala was scooped on to pieces of the Naan, the fun began. There was a – Big Spice Kick. The Seasoning was pitched as I like it, they know here. There was a Deep Roasted Tomato Flavour emanating from the Masala, so Rich. Tentatively, I tackled a piece of Meat shrouding a rib. Hot, so Hot, Soft, tasty, excellent, yet it became apparent that the Meat in front of me was not the best cuts of Lamb. No – Sucky Bones – today, yet what was here was so well cooked. I marvel on every visit, authentic Karahi Gosht.

Karahi Chicken

Look at me, steaming! – exclaimed Marg. Perhaps one month from today.

Marg continued by asking if cutlery was due. She had a spoon, what more? She also noted the quantity of Oil. I know this puts some off, but so much Flavour. Marg chose to decant her Karahi on to the now much cooler plate, this would speed things up. Inevitably, the Chicken pieces had to be picked up, the only way to eat poultry.

Marg found a slight – Sweetness – in her Masala. I put this down to the fact she had Chicken, not Lamb. I tried her Masala, identical. When Marg has the same as Hector, she sometimes finds the Curry to be too Spicy, not today:

Not too spicy – she confirmed.

As much as Marg enjoyed her Lunchtime Curry, it was not what she had in mind when – Brunch – was suggested. Future outings will be – back to the bland. In time, there will be a return to  Mother India’s Cafe, Marg finds that hard to resist.

I went up to the counter to order more food. Dr. Stan is presently indisposed, a couple of Samosas (price unknown)  would be much appreciated.

The Bill

Something just over £20.00, the Samosas confused events.

The Aftermath

Ayaz called me back to the counter when the Samosas had been heated.

Cold outside, warm inside – he remarked.

Indeed, the white is frost, far too cold for snow.

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Helensburgh – Annaya’s Indian – Hot Plates On A Cold Day

Posted on November 29, 2019 by Hector

Howard invited Hector to join him and colleagues Karen and David for lunchtime Curry at Annaya’s Indian (80-82 West Princes St., Helensburgh, G84 8XD). I note that – Grill House – has been dropped from Annaya’s moniker at some time previous.

Arriving last for the 12.20 rendezvous thanks to Scotrail, I was advised by my fellow diners that the two course – Lunch Time Menu – is a very competitive £6.95 with the option to pay an extra £3.00 to choose a Curry from the – Special Menu – board. I didn’t have to be told twice. Up I went to take the necessary photo, Zak, Mein Host, spotted me and came through from the kitchen to greet. I told him my choice would be Methi Gosht or Desi Lamb. Zak suggested a combination of the two. I did announce my usual caveat – No Capsicum! Zak assured me that there is no Capsicum in any of their – Specials. This was not the case when Annaya’s first opened. I consider this to be a victory for Mankind and Curry-Heute!

Karen and Howard would take this opperchancity also. David asked for Desi Lamb without bones, however, the waiter informed him that all the Special Lamb Dishes were – on-the-bone. They agreed upon South Indian Garlic Chilli Ra Ra. David would have Chapattis to accompany, Howard a Naan, whilst Karen and Hector stuck to the traditional Pilao Rice.

The Starters were almost an afterthought. Karen declared her interest in Garlic Mushrooms, David and Howard both chose Fish Pakora. Normally, Hector would never turn down the opperchancity for Fish Pakora, however, the Spicy Pickle Potatoes intrigued.

Annaya’s was slowly filling up. Each time the door opened, there was an icy blast, winter is upon us. Open at lunchtimes on a Friday and Saturday only, this – Award Wining Restaurant – appears to have a good thing going. A few metres away is Masala Twist who have a Lunchtime Buffet. Hector always prefers to have something more serious than is offered in a Mainstream Buffet. Who wins – Awards?

Garlic Mushrooms

I wondered what would come. I regard Mushroom Pakora as a waste of time, this was clearly way better. David described the Garlic Mushrooms as being like a – Garlic Korma. The Masala indeed resembled this. I was puzzled to see the Dip accompany the Garnish. The quantity impressed, this was most certainly a good value Starter.

Very lovely, very big portion – was Karen’s observation.

I would certainly suggest one tries this, an excellent counterpoint to the Curry that would follow.

Fish Pakora

Five pieces of Fish in the Spicy Batter were presented. As a Starter in the Main Menu one might expect six, so apparently good value on this Menu. Whilst David and Howard enjoyed their Starter, both made the same observation as outlined by Howard:

Light, as David said, the ratio of batter to fish was wrong, too much batter.

Spicy Pickle Potatoes

The bowl contained Baby Potatoes shrouded in an interesting, light coloured, Thick Masala. The Flavour was full on, a decent level of – Seasoning, yet the – Pickle – element was subtle. The Spice Level was spot on, so definitely more – Spicy – than Achari. I had Achari Gosht in an early visit to Annaya’s, ironically, topped with Dry Methi. Zak told me back then that he liquidises the Lime Pickle so that the diner does not come across anything nasty. This could become my inspiration for a Carnoustie Curry at the end of the year.

Whilst I could have eaten a lot more of this, the quantity was ample as a Starter. I would definitely have Spicy Pickle Potatoes again.

Very hot plates heralded the arrival of – The Mains.

Hot plates on a cold day – I quipped, much appreciated. The Mains and accompaniments were assembled on a stand beside the table. This way we all appeared to be served simultaneously.

The Rice portion was more than adequate and contained Cumin Seeds, always a welcome addition.

The Naan was Light and featured the burnt blisters associated with the Tandoor. A sensible size, I wondered at only half of the Naan having Butter spread across it. The Chapattis arrived as they became ready. One would have suited me, David took care of two very substantial Chapattis.

Methi Gosht / Desi Lamb – Combo

The best of both Worlds? Maybe not. This Curry was decidedly weighted towards Methi Gosht than what I would have expected in a Desi Lamb. There was a slight Creaminess in the Masala, closer to how Saag/Palak Gosht is served in the European Mainland.

Eight pieces of Meat were arranged on top of the Rice, one, with the bone, was particularly large. Karen on my left had three bones, at least one was of the – Sucky – variety … and I sucked the marrow, a new experience – declared Karen. From here should come the extra boost of Flavour. Eight pieces of Meat, the same quantity as I have previously counted on evening visits, so let Hector highlight once again just how great value this Lunch Time Menu is.

The – Methi Blast – was most welcoming, I have not tasted so much Methi in quite some time. I set the creaminess to the back of my mind. After the Spiciness of my excellent Starter, this was not making the same impact. The Seasoning was also way down. As always, Hector eats the Curry as it is presented, unless a supplementary small pot of Chillies is presented, as has been the case at Annaya’s.

The Meat was particularly – Soft – I also enjoyed my moments with the – Bone. Howard too only had one piece of Meat – on-the-bone. As much as I enjoyed this Curry, my enjoyment would have been improved if I had stuck to my favoured Chilli and Coriander Naan. Perhaps one should ask for one’s Curry exactly how one desires it… note to self. Howard had a few words:

Had the Desi and the Methi separately, the combination of the two added a new dimension. Overall, a satisfying lunchtime Curry.

SIGC Ra Ra

With a lighter colour, and still – Thick Masala, this was an entirely different beast. The Chapattis were a worthy accompaniment, however, I was surprised to see David leave two pieces of Meat. Tough – was stated.

I don’t even know what I had – remarked David referring to SIGC – South Indian Garlic Chilli. It’s written in the Main Menu.

Just enough spice to kick through a cold – was David’s concluding remark.

It was 13.30, nine tables were occupied. The people of Helensburgh evidently appreciate what is on their doorstep. I wonder what Annaya’s is like on a Saturday lunchtime. Perhaps someone will tell me?

The Bill

£48.00 This included Coffee, Sparkling Water (twice) and pints of Soft Drinks.

The Aftermath

Zak came out to ask for our verdict. I congratulated him on the outstanding Spicy Pickle Potatoes. That took him by surprise as he probably would not have known who was having this Starter. I had to mention the fundamental lack of Seasoning in the Main Course. We discussed the dilemma, as I have with quite a few Chefs, of either serving Curry with a level of Seasoning which I describe as being – brave – versus playing safe and letting people adjust accordingly. People may add their own Salt, Hector cannot. It is written.

That aside, we all expressed our enjoyment and appreciation. Hopefully, Howard will suggest that Hector joins his crew once again.

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Glasgow – New Gandhi Indian Restaurant – The Long Overdue Return

Posted on November 23, 2019 by Hector

Hector is embarrassed. It is over five years since I last set foot in Danny Singh’s Gandhi, now renamed – New Gandhi Indian Restaurant (441 Victoria Rd, Glasgow G42 8RW). New Gandhi is located in the heart of Glasgow’s Southside Curryland, Hector cannot hide his preference for the Curry Cafes in the area over – Mainstream – Restaurants. However, New Gandhi offers authentic Punjabi Desi Cuisine, that which Hector seeks.

A certain social medium invited me to – wave – to Danny as my train approached Queens Park, I decided to keep my visit low key. Let’s see what is on offer. I climbed the stairs at 15.30 and was invited to sit in the room where two couples sat at window tables. My smaller table was adjacent to the corridor, we all had our respective space.

The Menu was brought, as expected, it bore little resemblance to what I had seen five years ago. The prices back then were not sustainable. I glanced at the – Specialities – and then the – Connoisseur Selection – this was not why I was here. Punjabi Desi Dishes – featured a choice of six Lamb Dishes, plus one Fish and one Chicken. Just the one Chicken, we are on the same wavelength. The Fish Tikka Masala (£11.95) is one for the future, Hector is always on the lookout for an impressive Fish Curry. The Punjabi Desi Gosht (£11.95) is served on-the-bone, as are all the Desi Gosht variants.

On my last visit, I was showered with Paratha, today it would be rice: Mushroom Rice (£3.25). A 330ml bottle of Sparkling Water (£2.20) would complete the Order.

I was offered the choice of on-the-bone or boneless. Despite the inevitability of receiving less Meat, I took my favoured on-the-bone option. Above medium – (Spice) was also asked for. Poppadoms were mentioned, I wasn’t playing that game. Anyway, I have lost interest in the UK version.

The Waiter asked if this was my first time here, I admitted that it had been some years. Welcome back – was his response.

During the near thirty minute wait for my Curry, the staff engaged my fellow diners. Both were first timers, one couple in particular gave the impression that a – Curry Safari – is their norm. I wonder if they have tried the nearby Curry Cafes? I was tempted to give them my Calling Card, but that would have given me away. Every member of staff who passed me during my wait acknowledged me, waiters, chefs, whoever, most welcoming. I believe all who dined here this afternoon would have felt well looked after.

Mushroom Rice

The large end of a sensible portion, easily enough to share if Bread had been ordered. This was quality Rice, more than just Rice and Mushrooms, one could see that Spices had been mixed through, the root of a Biryani.

Punjabi Desi Gosht

A slice of Red Chilli, Ginger Strips and a threat of Coriander sat atop the Meat and Blended Masala. There was Oil collecting on one side of the karahi, but this was well within acceptable parameters. I counted the Meat into double figures as I arranged it on top of the Rice. Some pieces were decidedly large, I assumed these had the bones, otherwise, bones were not visible.

The first piece of Lamb was decidedly – firm, chewy, the second, so soft. This became the pattern, one piece of Meat had me chew so long, the famous Spicy Nigerian Beef Stew came to mind. Chewy, but not tough, so, I had to work.

The Flavours were slow to emerge. Desi Flavours of sorts – was noted, then I recognised something very familiar. The Masala had soaked into the Mushroom Rice, here was the very Flavour experienced in the Desi Curry at The Village in the years before Curry-Heute. At times, The Village have struggled to replicate this, but here it was. I believe that only by having Lamb on-the-bone can this particular – Desi Flavour – be achieved.

The crunch from the Ginger Strips and the flavour from the Mushrooms complemented the Spice in the Rice. The Meat was giving Flavour, everything was coming together. Only two bones were found in the mass of Meat, neither – sucky. The Red Chilli warmed the palate, more may well have changed the nature of the Dish. When I went to take the last of the Masala, less than a teaspoonful of Oil was on the base of the karahi.

This Curry had pedigree. There was a comforting warmth, a veritable depth of Flavour from this wonderful blend of Herbs and Spice. This indeed was a true Desi Curry, far removed from the – Mainstream.

It was only towards the end of the meal that the waiter asked the customary question.

Yes, very much – was the reply.

The Bill

£17.40 OK, a few quid more than I would pay in the local Curry Cafes, but this is a Restaurant, proper.

The Aftermath

I introduced myself to the waiter – Caine – who had been looking after me, and told him I had been present on the opening night as a guest of Danny. He disappeared for a moment then came back to tell me that Danny had just arrived.

The next ten minutes or so were what makes Hector’s day, talking all things – Curry.

Having congratulated Danny on the quality of the Curry served today, I had to mention last Saturday’s Curry at Syhiba (Wakefield) which was extraordinary. Danny knows of my love of Bradford Curry. Whatever their secrets, Danny is proud of his own Fayre. He told me that he is selling a lot of vegan food currently, though he admitted that they know not what they miss when the – ghee – has to be omitted. Aloo Gobi was mentioned, I told Danny that Yadgar (around the corner) have set the benchmark, he of course is keen for me to return and try his. I shall.

We dismissed the Curry Houses north of the river, Akbar’s excepted. Danny too recognises that the Southside is where Glasgow Curry is at, he therefore has to acknowledge the competition and keep his prices competitive. I told him I was not surprised that he had put them up since the first Menu, which was not sustainable.

Danny outlined his plans for the future. He also pointed to thermal bags in the corner, five delivery drivers would be on duty later. Business is going well.

That New Gandhi is not yet listed in – Glasgow’s Top Rated – is an oversight Hector shall correct, soon. The Fish Tikka Masala and Aloo Gobi will be sampled soonest, then there’s the Gobi Gosht.

Punjabi Desi Cuisine, Hector’s favourite, I’ll be back.

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Glasgow – Banana Leaf – Lamb Chukka – They do serve Dry Curry here!

Posted on November 20, 2019 by Hector

Kofta Anda on Glasgow’s Southside was the plan for this afternoon, however, a special errand kept me north of the river. Banana Leaf (76B, Old Dumbarton Rd, Glasgow, G3 8RE) would most certainly be open at 16.30. One month until the solstice and it was already getting dark when I entered this West-end Curry Cafe. It was not the usual chap behind the counter, but still, he appeared to recognise me. I took my customary seat facing the counter.

There are two Lamb Starters: Lamb Pepper Fry (£4.99) is clearly not for Hector, Lamb Chukka (£4.99) was not available last time I asked for it. Today I would try again. Lamb Chettinadu (£7.99) with inclusive Rice would be my Main Course. As always at Banana Leaf, a Paratha (£1.50) would accompany. The Parathas served here tick all of Hector’s boxes, occasionally one gets the very – White Paratha.

The chap took the Order, I asked for a Fanta (£0.90) and some Water, the latter to guarantee having a glass. Both came immediately, ah, a plastic – glass of Water. A jug would have been appreciated.

Being here before the teatime rush meant that Hector was, as usual, the lone diner. This could well be the latest I have ever eaten at Banana Leaf, I have still to sit in the larger room next door.

I couldn’t believe the Lamb Chukka when it arrived, the antithesis of everything I have ever eaten here.

Lamb Chukka

Behold, a Dry, Thick Curry, exactly in the the preferred style. Nine previous visits and I’ve always had – Soup. The Paratha accompanied the Lamb Chukka, it was just as well I had ordered this else I would have been eating Curry without Rice or Bread. Now we know.

I counted six decent sized pieces of Mutton, not bad for a supposed Starter. I scooped up some of the Masala with a piece of the Perfect Paratha. Chettinadu special spicy dish – said the Menu. At Banana Leaf the Chefs do not hold back on the Spice. Today, however, the Seasoning was way below that which Hector seeks. As a result the full blown – Chettinad Experience – was not happening. There was enough here to enjoy, perhaps to savour, but not enough to excite.

The Lamb Chettinadu and Rice arrived before I had finished the Chukka. I had to ask:

What is meant by – Chukka?

Dry Curry – was the reply. Chef then went on to list some ingredients. Clearly Coconut was present, I could taste this but for once, not in a negative way.

The Rice portion was huge, way more than I would ever eat.

Lamb Chettinadu

This is as – Soupy – as Curry can be. Friends remain puzzled by the extent to which I actually enjoy this, it’s all about the south Indian Smokey Flavour. I counted seven large pieces of Meat, the quantity was then down to the Masala, of which there was loads. The Lamb here was appreciably more Tender than in the Chukka. Again the Spice Level pleased, the lack of Seasoning did not. The anticipated Smokey Flavours did not emerge, there was still enough here to enjoy. It was possible that Saturday’s wonderful Curry at Syhiba (Wakefield) on Saturday had left such an impression, that nothing could follow it. In the following hours I realised that the taste-buds were not fully functional today, frustrating.

A group of four Indians placed an Order and stood beside me, eventually they sat at the table behind me.

The Bill

£15.50 A two Curry meal.

The Aftermath

One of the seated chaps asked if I had enjoyed my Curry and if I had ever ordered a Masala Dosa (£5.25). I explained that I am too fond of my Meat and Paratha. Chef brought out the Masala Dosa and placed it in front of the lady in the group. I had to ask, the photo does complete another missing part of the Banana Leaf Menu-jigsaw.

Update – September 2021

Since the end off Lockdown, I have been trying to have Curry here.  Each time I have phoned I was told it was Takeaway only and they were moving to somewhere new in Partick.  Alas, the Old Dumbarton Rd. premises have closed and there is no sign of activity elsewhere.

Update – February 2024

Somehow, in the last year, new Banana Leaf premises opened in the city centre, a break away.

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Bradford – The Kashmir Restaurant – The Curry Speaks For Itself

Posted on November 18, 2019 by Hector

Prior to Saturday’s truly outstanding Wakefield Curry, I had only ever stayed over there once before, approaching twenty years ago. No Curry was had in Wakefield that night as I had stopped off at The Kashmir Restaurant (27 Morley St, Bradford BD7 1AG England) en route. That was the only time I have ever sat in the upstairs seating area.  I ordered a Naan, the three inclusive Chapattis also came, a – Bread Fest.

Bradford Curry was all, maybe Syhiba wasn’t there back then? Before heading back north today there was the opperchancity for  a Bradford Curry, it had to be Kashmir. For the record, yesterday’s indulgence in L666s was a Falafel at Assembly Underground.

Walking down the stairs at my preferred Wilton St. entrance, I entered Kashmir at 11.40, Mein Host was not there today. The other chap acknowledged me and brought the Menu as I took my seat. I already knew I was having Fish Karahi (£7.20), I gave the Menu a cursory glance whilst Mein Host for today wiped the adjacent table.

Fish Karahi, Chapattis.

He nodded, not another word had been spoken, a tally of three, so far.

As always, the TV was on, another staff member was engrossed. Imran Khan was addressing his nation, there was wild applause in the room, I’ll never know why.

The Fish Karahi and three inclusive Chapattis were accompanied by a Raita sharing a plate with chopped Onion, Tomato and Cucumber. Today, no Poppadoms, just as well, I would have declined them.

Fish Karahi

Oodles of Flaked Fish sat in a Minimal Masala which I observed today as having two characteristics. The surface was the Thick Bradford Masala, beneath this was an Oily coating on the base of the plate. I smothered the Fish and Masala with the Onion, Tomato and Cucumber. The aroma was becoming.

The taste of Fish hit hard, I love this. The Spice had a serious – kick. The Seasoning was approaching – brave. This was going to be another Kashmir classic Fish Karahi.

I managed two and a half Chapattis, a record for Hector. I alternated between Curry/Chapatti and Curry/Vegetables. Just how much fun can a Hector have on a Monday morning?

Eight days ago at Lahore Indian & Pakistani Restaurant in Bratislava, I marvelled at the quality of the Fish Curry. Similar ingredients no doubt, two entirely different entities, yet both Fish Curry. Such is the joy of food from the Indian Subcontinent, one can order the same thing and receive such a variety of outcomes. Today’s Fish Karahi was quite simply a thing of beauty on the palate.

The Bill

£7.20 Such a simple system of pricing.

The Aftermath

Did you enjoy? – asked the chap who had served me.

Excellent.

Seven words, there was no need for more, the Curry spoke for itself.

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Wakefield – Syhiba – Excellent Curry – Jadis @ Warehouse 23 – Great Gig

Posted on November 16, 2019 by Hector

This time last year, Steve and Hector spent a weekend in Sheffield intent on seeing  Jadis. Alas, Gary Chandler, the main man, was forced to cancel that Jadis tour. This at least permitted a return for Curry at Apna Style whose potential was realised. This weekend – 2019 – it’s Jadis in Wakefield at Warehouse 23, easier to get to from Glasgow. In the days of the Classic Rock Society (CRS – Rotherham), a car was latterly mandatory to access many gigs.

*

Having enjoyed an excellent NEIPA at Fernandes, it was time for Curry-Heute. The good people of Wakefield had flagged up Syhiba Restaurant (17 George St, Wakefield WF1 1NE England) as being – The Venue. We arrived bang on the 17.00 opening time, heeding the warning that this place gets busy. By the time we left @18.30, the majority of tables were occupied.

We were shown to a small window table, the large laminated menus, reminiscent of International (Bradford) were on the table. Steve thought the place to be a bit – posh – as we entered. The wine glasses were quickly removed when it was made clear that we had not brought booze. Syhiba operate a – BYOB – policy with no corkage charge.

They also only accept cash.

The Classic Dishes were there with some interesting additions. Karahi Fish and Potato (£8.95) was worthy of consideration, Gosht and Potato Balti (£7.95) also. Hector is always on the lookout for Desi Cuisine. The section on Traditional Desi Karahi became the focus, Karahi Gosht (£7.95) is my norm. However, on the opposite side of the page was – Punjabi Home Style Dishes.

Handi Gost (£8.95) was on-the-bone, strangely, the given description was identical to the Karahi Gosht, typo understood. Who makes – typos? For Steve, Karahi Gosht.

Steve said he was having Keema Samosa (£2.85) to start. I hadn’t even thought about a Starter. It took a nanosecond to find Chops (£4.60). A waiter, half dressed as a Chef, came to take the Order. Poppadoms and Dips were declined, not complimentary we assumed. Though I may have heard the term – free. If they wanted us to have them, they would have brought them. We would both have a Garlic and Coriander Nan (£2.95) plus a 330ml bottle of Scottish Sparkling Water.

I was not taking any chances after – the Great Capsicum hiatus – of last Saturday in Bratislava. I was assured the Handi Gosht had – no Peppers, but would have Green Chillies. Sorted.

Starters should be out in ten to fifteen minutes, everything is cooked fresh – the waiter advised us.

I held the Huawei high, to establish who was playing the electric violin music, thinking it could be – Ed Alleyne-Johnson, who Marg and Hector have seen busking in York, twice actually. The music was by – Gideman. Pleasant as this electronica was, it was on a loop which lasted lasted little more than five minutes. By the time we left, – Cafe Anatolia – had been played ad nauseam.

(Lamb) Chops

Served on a iron platter, sizzling as they arrived, the anticipation was all. Copious Onions sat under the Chops, these would cook on.

Three Lamb Chops, four is always better. However, these were substantially larger than many I have seen … not that I have seen many Lamb Chops. Aye right. They were far from being – cremated – so just a hint of being – well fired – on the edge, properly cooked in other words. Succulent – is a term I do not use often, today it was necessary. These were excellent Lamb Chops, maybe I have to re-evaluate my desire for overcooked Meat?

The Onions, the Salad Garnish and the Dips all played their part. This was a very satisfying Starter. Three Lamb Chops would not spoil the appetite for the Mains.

Keema Samosa

Two tiny Samosas ,- one is even smaller than the other – observed Steve. Fine as the Samosas may have been, Steve had lost out:

I bet you wish you had ordered Chops.

Another chap, a manager, had been checking on our progress. He took away the debris and asked if we required a break before the Mains. Ten minutes – was agreed.

It’s OK for you – Steve interjected – I’m still hungry.

Lamb Chops – Mmmmm.

It’s not often I mention – The Facilities – in Curry-Heute, standards are usually high, especially in the UK. The – Gents – was out of action, I was directed to the third, an accessible one. Someone should have checked this room before opening, not the finest I have encountered, and the hand drying machine was not operating.

More customers were arriving, the chap I took to be – The Manager – engaged us in conversation. He has had Curry in Glasgow and Aberdeen. Before I could ask him about the – Aberdoom Experience – he began describing Curry in the Mainstream Glasgow Houses as – being not authentic – soupy – served too quickly. The Big Pot – I added. I assured him that we eat in much better establishments. Assuming he would not have known – The Best of Glasgow – I asked him about Bradford.

Westgate – was his declared his favourite.

Yes, next door to Sheesh Mahal.

You have been?

Of course, to both.

He went on to list the Sweet Centre, Kashmir, International...

Which has just re-opened after a year’s enforced closure – I added.

He acknowledged that I knew my Curry Houses. Akbar’s was mentioned. I told him I would not go to Akbar’s in Bradford, but do go to the Glasgow branch for a Bradford Curry fix, and have to ask for it – Asian style. On hearing that, he asked if we had ordered our meals thus this evening.

He went off to tell the Chef – to get the finger out – I suggested. In the kitchen, on establishing what we had ordered, he then knew that we had taken the – Desi – option.

It was time to introduce Curry-Heute. The Manger was – Sufiyan. We had the build up as to why dining at Syhiba was the correct choice, it was time for them to deliver.

The presentation was excellent, both Dishes looked to be just the job, however, we had fun with the Naans before tackling the Curry.

The Bread

These were Quality Naans. The Garlic had not been overdone. Being hung vertically, there was no river of Garlic flowing towards the table. The Coriander was abundant.

Light, fluffy, and thicker on the edges, and with – the business – in the middle, these Naans were excellent. I would hang them the other way up such that the pointy end – my favourite bit – is to the bottom. Steve:

Naan was just what was needed, really light.

Karahi Gosht

What a magnificent sight! Served on a flat karahi, there was a huge mass of Meat sat in no more Masala than was necessary. The appearance of the Oil at the periphery, with the slightly burnt Masala, suggested that this Curry had been baked in the final moments before serving.

Lots of flavour in this – was Steve’s remark within seconds of starting. For reasons described below, it was maybe my turn to look on with envy. None was coming my way, so I know nothing of the Flavour other than it impressed. Steve:

Bursting with flavour, Garlic, fresh flavours, Meat was good.

Handi Gosht

When one orders – Handi – then what comes has to be accepted. Handi can be whatever Chef desires. This Handi was essentially the Karahi Gosht, on-the-bone.

The – Sucky Bones – stood out in the Thick, Minimal Masala. Although the style was identical to the Karahi Gosht, it was clear that there was less Curry on this karahi. Once again, Hector is faced with coming to terms with paying more for Lamb on-the-bone which automatically means – less Meat, and here the portion was visibly smaller. So I had to pay more, for appreciably less. The – Sucky Bones – may reflect the fact that the Lamb here was of a higher Quality. That I could accept. After the Lamb Chops, I had a quantity I could manage with ease.

Large Green Chillies sat to one side of the karahi, these I would cut up and use as a diversion. I would find Cinnamon Bark mixed through the Masala plus pieces of cooked-in Tomato. What little surplus Oil there was, again sat at the periphery. The Meat was cut small, but not – Bradford small.

I had wondered what would come given our proximity to Leeds where I still have not forgotten or forgiven my first Curry in Yorkshire back in 1996. Would this be closer to a Bradford Curry or  L666s Curry?

Oh, the Flavour! Whatever that – something special – is that makes a Bradford Curry so distinctive, this had it. Truly magnificent!

Damn good – I said to Steve.

Very good.

The Flavours from the Garlic and Coriander in the Naan complemented, neither dominated. The Spice Level seemed to grow as I ate, the Seasoning was spot on. When I tackled the Chillies, so the Spice went up another notch, quite testing towards the end. The end? This I didn’t want. This was one of the truly wonderful Curry moments, a new Curry in a new Curry House. I have been coming to this town for nearly two decades, this was my first Wakefield Curry. If fate brings me back, I shall be making a return to Syhiba.

When Sufiyan came over for the verdict:

That was nearer to Bradford Curry, not Leeds.

He understood the compliment and assured me he would look at Curry-Heute tonight.

The Bill

£34.15 Hector had ordered the more expensive Starter and Main Course.

The Aftermath

There had to be a photo with Sufiyan. He had gone out of his way to interact, I conclude that he too enjoys talking – Curry.

*

Jadis – Live

The chaps at the door told us Jadis were due on stage at 20.30.  We had arrived @19.30, in hope of something earlier. Too often, them in charge of the music prior to a band taking to the stage play the most inappropriate music. Tonight we were treated to a video of Rush in concert. That was a treat.

With six studio Jadis CDs in my possession, there was still the hope that the bulk of the set would come from the first two albums: More Than Meets The Eye (1992) and Across The Water (1994). The first Jadis album is an absolute masterpiece, every track counts. Martin Orford’s flute link between Wonderful World and More Than Meets The Eye leading to the – Na-Na – section midway through the latter, is just one of the best musical moments, ever. When I first saw Jadis in Rotherham back in the 1990s, I asked Gary (guitar) if Martin (keyboards) had his flute with him. The flute was duly fetched from the boot of the car. Steve had asked if I thought this would be played, from whatever medium I used earlier in the week, I had sent a reminder.

Just Let It Happen (No Fear of Looking Down, 2016) kicked off the set, except it nearly didn’t. There was no Guitar, Gary’s nephew was quickly on stage to change leads, oops. Gary would struggle all night with his pedal array, – no volume control – he would admit later.

Andy Marlow (bass) and Steve Christey (drums) left the stage after a few numbers leaving Gray and Martin to perform their cabaret section. With – the flute – introduced, all was set for the highlight of the night, no guitar, again. Fortunately, Gary is an entertainer, and could take this in his stride. As always, the banter between songs was up to the usual hilarious standard.

Tonight’s line up had three of the four original members, Andy having replaced the legendary John Jowitt (IQ, Arena) on bass.

Sleepwalk, G13, More Than Meets The Eye, The Beginning and The End, were performed from album #1, plus In Isolation, a Life is all You Need, and No Sacrifice from album #2. So, seven of the nineteen songs from the first two albums, pleasing enough.

The encore was Comfortably Numb, which has been a stalwart in the Jadis set for many a year. Why perform other artists’ music when there are seven albums of one’s own to draw upon? Photoplay (2006), I must buy the missing CD, one day.

Syhiba Menu

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Wien – PROSI – Indian Restaurant – More Austrian Curry

Posted on November 12, 2019 by Hector

Having enjoyed outstanding Curry in Bratislava at Lahore Indian & Pakistani Restaurant in the last few days, the thought of Mainstream Euro-Curry did not exactly excite. I could have played safe and returned to either Natraj – Indian Cuisine or Flavours of India, visited earlier this year.

Instead, the taste of the South Indian Subcontinent came to mind. Curry Lanka (Neubaugürtel 24, 1070 Wien Österreich) was near the Westbahnhof minutes from the Ibis where I had stayed, and reportedly open at lunchtime. As happens too often in Google Maps, not only was Curry Lanka not open, there was no sign of life. Why do businesses not update their information?

PROSI Indian Restaurant (Kandlgasse 44, 1070 Wien Österreich) was minutes away, sources suggested South Indian, what chance a Chettinad? Entering @12.30, there was a handful of people sitting in the the larger seating area to the right. As a solo diner I was directed to my left towards a line of smaller tables. Ah, the Mittagsbuffet (€8.90) was set up here.

I had a glance, no thanks, nothing appealed. The only Meat Curry was Chicken, Hector has reluctantly, done his bit for Chicken Curry on this trip, no more, please.

I asked the charming lady who was serving for the Menu. The photo of the Malabar Mutton Curry (€11.90) showed a Dark and Thick Masala. Malabar, Coconut expected, I would take the risk. However, I did return to my usual and asked for – Kein Paprika. To accompany, I asked for Rice (€2.00).

Across the street from the restaurant was a large supermarket also called PROSI presumably selling Asian ingredients. Kochkurs – was written above an adjacent doorway, they offer cookery lessons too. PROSI appears to be quite an empire. An Austrian Empire catering for the hungry?

A plate was placed before me on which was the Curry in a bowl and an upturned jelly mould with the Rice. The Rice portion was decidedly modest, manageable, for once I knew I would manage every grain.

Malabar Mutton Curry

The Curry was decidedly lighter and soupier in appearance than the Menu had conveyed. On decanting, the Masala was found to be much more viscous than first thought, quite acceptable. The Meat was cut small, the count just reached double figures, there would be enough to be regarded as a worthy portion.

The hoped for South Indian Smokey Flavour was there. The Meat was so soft, it was approaching – melt in the mouth. Finely chopped Onions were mixed through the Masala. When I unearthed the skin of a Dried Red Chilli, I knew I had the real thing here. Additionally, there was Tomato, Curry Leaves, and Onion/Mustard Seeds in the Masala. The Creaminess, presumably from Coconut Milk, was not overdone. I did not sense any Coconut grittiness.

The Spice hit the palate, the Seasoning was well judged, all the makings of a decent Curry. Only one thing spoiled it, the food was not hot enough. Either the (microwaved?) Rice had cooled very quickly, or the Curry could have been heated more.

*

The Bill

€14.10 (£12.05) The modest Rice portion was inclusive, as is the Euro-norm.

The Aftermath

The lady who had served was given the Calling Card and Curry-Heute was introduced. One expects this to work best when Deutsch is spoken, still there was a hesitancy.

How was it? – I was asked.

You gave me what I was looking for today, the South Indian smokey flavours.

Menu extracts

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Bratislava – Lahore Pakistani & Indian Restaurant – Visit #3 – 2019

Posted on November 10, 2019 by Hector

Two days only in Bratislava and Hector was not leaving without once more enjoying the two truly outstanding Curry Dishes previously enjoyed at Lahore Pakistani & Indian Restaurant (Svätoplukova 49, 821 08 Bratislava Slovakia): Beef Karahi (€5.40) and Fish Curry (€4.50). I arrived at 13.30 as I promised yesterday. Once more Chef/Mein Host and his assistant were present. It was time for introductions, Rashid and Austin, respectively.

Rashid sat and chatted before taking the Order. Rashid informed me that he had phoned his assistant Chef, presently in India, to tell him he was missing a photo opperchancity. People want to appear on Curry-Heute? Rashid also told me that he has had customers choosing his Restaurant having read the review of Visit #1. Hopefully after three reviews, more will come. Then there’s the bonus I shall reveal later.

To broaden the coverage of the Fayre, I added Daal Makhani (€3.90) plus Rice. Jeera Rice (€0.90) is on the Menu, I don’t think the Standard Rice has been charged for on previous visits. Rashid wondered if there was enough Daal Makhani available, there was no update, I assumed all was well.

I had a Fanta (€1.30) whilst I waited. Thankfully, the wait was appreciably shorter than yesterday. Rashid brought the food, the moment had to be captured.

The Dishes were arranged on the table, I knew exactly the order in which I would tackle each.

I arranged the majority of the Rice on my plate and then each of the three Dishes, there was more Rice than I would manage, and probably more Curry!

Rashid sat opposite at the adjacent table, he was going to keep me company throughout the meal. Watching my pleasure, would be his pleasure. We would chat throughout, however, the Curry experience has to be described.

Beef Karahi – Pakistani Style

A generous sprinkling of Coriander Leaves plus Ginger Strips topped the Curry which made Hector so keen to get back here. The delightfully Thick, and not excessive Masala, shrouded Meat which I counted into double figures. This was far from a Tapas portion, I was happy to receive so much.

Oh yes! – was my reaction to the first mouthful. Rashid may have been relieved, but why? His Curry is way above the – Mainstream, this is Desi/Apna Cuisine, such a rarity in Continental Europe. This, Dear Reader, is why if one is in Bratislava, Lahore Pakistani & Indian must be visited, at least once.

The Seasoning, the Flavours, the Masala, all were up to the standards demanded by Curry-Heute. The Meat was – Soft, Tender, a delight to eat. I thoroughly recommend the Beef Karahi, and do ask for it – Pakistani Style.

Daal Makhni

Mostly Daal Makhni – said Rashid when he brought it. Dark and Thick, there were larger Pulses than the typical Daal. In appearance, this looked like a Vegetable Chilli.

A Dry, Earthy Flavour was to the fore. I had intended using this as a break between the two – Meat – courses, but having sampled a Soupçon whilst eating the Beef Karahi, it proved to be irresistible. The important Seasoning was again well pitched. The Spice Level crept up, there was an underlying – Smokey – Flavour. Rashid described his use of whole Black Cardamom. This Daal Makhni was way Thicker than the usual Soupy, Creamy Daal which the majority of premises serve. Has a new – Standard – been set?

Fish Curry

Having thoroughly enjoyed this Curry yesterday, this was identical. The Curry-Heute Test had been passed, twice today. I relayed my experiences of Fish Curry to Rashid, and how difficult it is to find a well-seasoned Fish Curry that truly tastes of Fish. I asked what sort of – Fish – this was. He did not know the translation and asked Austin who was also sitting with us by this time. Austin knew not either, and so it remains another – Masala Fish.

Even with the help of another Fanta, I knew I would never finish all that remained before me. It was time for damage limitation. The Beef Karahi was long gone, about half of each of the other Dishes remained. The Daal Makhni had to be abandoned. I was emphatic that there was nothing wrong with it, the opposite holds.

Our discussion covered many topics: the number of Restaurants reviewed and the extent of countries covered in Curry-Heute. Rashid suggested I should visit Pakistan, the Truck Restaurants in particular. Never say – never. Rashid also suggested that, in time, he may look for more central premises with better parking.

The Bill

There wasn’t one. Rashid was happy to cook for me. The €20.00 tip left on the table was accepted.

The Aftermath

We bade farewell. Who knows when Hector will be back in Bratislava? One thing is certain, a return to – Lahore Pakistani & Indian Restaurant – will be mandatory. This is a special place. To further emphasise this, I have added Lahore Pakistani & Indian Restaurant to – Hector’s Recommended Curry Houses – which means a stand alone page featuring all the Dishes enjoyed so far, plus the full Menu.

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Bratislava – Lahore Pakistani & Indian Restaurant – Cosmos & Chaos

Posted on November 9, 2019 by Hector

With Steve joining Hector and Dr. Stan,  we moved on to Brno and then Bratislava from Praha. Despite a few sources reporting there was Curry to be had in Brno, no Curry Houses were encountered by chance. Temptation was avoided. Arriving in Bratislava, we were hungry, there was only one place to go. Lahore Pakistani & Indian Restaurant (Svätoplukova 49, 821 08 Bratislava Slovakia) impressed Marg and Hector earlier this year, whereas – another place – we visited most certainly did not.

Walking in at 15.30, Mein Host the Chef looked around. I sensed a double take, maybe not. The couple, who had alighted from the same bus and inadvertently led the way to the off-street locus, were greeted first. Mein Host then came over with an outstretched hand, he had remembered me.  It was seven months to the day since Hector and Marg were here, Lahore Pakistani & Indian Restaurant has therefore been open for nine.

Our collective complemented another couple already in situ. Yet another couple came in soon afterwards. We were nine, Mein Host realised he had his work cut out as he was on his own today. I told him we would be happy to wait. Who wants a Curry that simply comes out of – The Big Curry Pot – and is served in minutes? Curry of the Quality anticipated, takes time.

We had each studied the Menu and were ready to order. Having advised my fellow diners that they should consider the portions to be near Tapas in nature, Steve reacted with:

I wondered why the prices were so low.

We would each order two dishes with Rice. For Hector it had to be a revisit to the Curry which so impressed back in April – Beef Karahi (€5.40). Fish Curry (€4.50) would accompany. Dr. Stan and Steve both followed the Veg and non-Veg model respectively: Lamb Saag (€5.40) plus a Mushroom Mutter (€3.50), Lamb Rogan Josh (€5.40) plus Paneer Masala (€3.90). A Sparkling Water (€1.30) and two glasses of Mango Lassi (€1.00) completed the Order.

On my first visits to Yadgar (Glasgow) I remarked to Howard and Dr. Stan, that the forty-five minutes wait for the Goshat Karahi was the longest we had ever sat together without a Bier in front of us. The impressive, I was told Lassi, was soon finished, I eked out the Sparkling Water. The wait would become one hour, the aromas from the kitchen filled the room. That Fish was being prepared became very apparent, this matched that which preceded the arrival of the Fisch Chettinad at Indian Mango (München). A young assistant had been drafted in, he brought the plates and finally the food.

Four bowls were arranged on the table, one Meat Curry with a decidedly dark Masala, plus another much lighter. I could see the Fish protruding from the Masala in the third, what was the fourth? The young chap told us Mein Host would come and tell us about the Dishes. Moments later, Chef arrived with the two remaining Dishes, one was Chicken with abundant Capsicum, who had ordered this? The other was a mysterious combination of Vegetables. At any other time, in any other place, the Chicken Curry would have been returned. This – Beef Karahi –  could become the biggest wind up played on Hector by any restaurant. Time to fall on the sword.

Three portions of Rice were also brought, well judged portions for what we had ordered, too much for a single Curry.

*

*

Chicken Curry with Capsicum – Chaos

Having tolerated the Chicken Curry served in the Buffet two days ago at Taj Mahal Express (Praha), I did not want to eat this. Beneath the garnish of Coriander and Ginger lay an abundance of Peppers of all colours, a complete anathema. Had Curry-Heute been cursed. The Oily Masala looked as if it could have come from a jar, but not of Curry. I know it didn’t. However, the thought of a jar of Sweet & Sour Sauce with strands of Capsicum embedded, came to mind. How did I rescue myself from this?

I spooned the Chicken and minimal sauce such as I could extract from the bowl, then arranged it on one side of the Rice leaving the other side for the Fish Curry.

I have cooked Chicken Curry, I have taught people how to make Chicken Curry, I have eaten Chicken Curry this week already. I simply know that there is better.  IMHO, all other Curry is better.

The quality of the Chicken here was as good as any I have encountered, and way better than the dry, solid mass served to me two days ago in Praha. The flavour of Peppers had permeated the Masala. Hector was not having a good time, so far, there would be lots of unpleasant – burping – later.

By the time I had sieved out the Capsicum that had got on to my plate, there was a pile left on top of the Rice, and much more in the bowl. Let’s move on.

Fish Curry – Cosmos

As mentioned, the aroma was powerful. The Masala looked mysterious, appealing, suitably Thick and far from excessive. The White Fish sat proudly in the Masala, there was enough here to rescue the day.

Wow! This was a Fish Curry! How difficult is to find outstanding Fish Curry, this had everything. The Masala had a different appearance from the standard Blended Masala, the Oil was also separating. The Texture was such that it did not sit on the plate as an unwelcome Soupy Blended Masala would. How had this impressive Masala been achieved? The Fish was firm, yet flaked simply on touch. Then there was the joy of the Flavours…

The Seasoning I look for was perfectly judged. The Fish tasted like – Fish. So often I report that it does not, the case of fresh water Fish versus that which was caught in the sea, perhaps. The Spice Level was no more than medium, this Curry was all about the Flavours, and had so much to give.

I decided I was coming back here tomorrow to have this again, and hopefully the Beef Karahi I had actually ordered.

Dr. Stan and Steve were not saying much initially, perhaps they were being sympathetic. Mein Host approached, both congratulated him on the quality of the Meat. He told us that he had been to Wien to buy the Meat. There he has access to quality, Fresh Meat, whereas in Bratislava it would be frozen.

On seeing the accumulating Capsicum, I reminded him that back in April, there was no Capsicum in the Beef Karahi.

That was a Pakistani Karahi, this is Indian – he informed me.

That’s a line I can use when ordering all future Karahi, and hopefully avoid a repeat of today’s – horror story.  

Paneer Masala

This had all the appearance of a Chicken Tikka Masala, and so I suspect we were puzzled when it was placed on the table. Having eliminated the other possibilities it had to be the Cheese in Masala. In the nearly thirty years of Currying with Steve, I cannot recall him ever ordering a Cheese Curry/Starter. Why today? Steve’s words:

Mildly spiced, creamy sauce. Reasonably tasty, spoiled by the blandness of the diced cheese.

Well that’ll be Paneer then, OK if a topping on top of a Meat/Veg Curry to add a bit of – je ne sais quoi.

Lamb Rogan Josh

The lighter of the two Meat Dishes, again the Masala puzzled. I could see the Oil separating already leaving – pulped Onions – in the mash. This was a decidedly different Masala from the Fish Curry. Still no Big Curry Pot then. Steve:

Very tender lamb, and a nicely spiced dish, larger portion would be better.

Lamb Saag

Dark and Rich, I was hoping this was the Beef Karahi when it arrived. This was a perfect example of a Lamb and Spinach Curry where the Saag/Palak had been added to the Masala, not the mass of Green Herbs which too many venues resort to. I was convinced that I spotted slices of Carrot in the mix, Dr. Stan insisted otherwise. What then are the orange pieces top of the picture?

Dr. Stan was evidently enjoying this:

Very tender meat, the spice built up, subtle.

Mushroom Mutter

Mushroom and Peas in an Oily, but minimal Masala, topped with Cream. None of us had seen anything like this before.

Mushroom and Peas in a creamy ghee – was Dr. Stan’s description – it was good.

Having enjoyed a Curry that I would describe as – outstanding – on each of my two visits, my desire to sample more continues. Hector shall have his Beef Karahi – Pakistani style!

The Bill

€23.90 (£20.60) Mein Host suggested that there should be a discount given the error. I suspect the sum charged approached a random number.

The Aftermath

I verified the opening time tomorrow, 12.30. I declared my intention to return at 13.30. Mutton – was mentioned. Dr. Stan and Steve could not believe that when I paid, that that was for the three of us.

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