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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Glasgow – The Village “Curry House” – Here We Go, again

Posted on November 20, 2020 by Hector

As of 18.00 this evening, all restaurants in Central Scotland became Takeaway only. The final – sit-in Curry – for three weeks, so St. Nicola assures us, was at The Village Curry House (119 West St., Tradeston, Glasgow G5 8BA). This where Marg and Hector headed on the Friday that Boris announced Lockdown #1, we were last here during – Eat Out to Help Out in August.

It was during the therapy Zoom meeting on Wednesday when Jim mentioned that he and Jonathan were heading to The Village for lunch today. I have not seen any of – The Company – in the flesh since our pubs closed some six weeks ago. Since Marg was coming, so was Aileen.

The rendezvous was at 12.30, the plan being, first to arrive arrange the tables … three households, five people, two tables. Marg and Hector the punctual were first, sorted, two window tables.  Jonathan was next to arrive and took the adjacent table.

The waitress brought the full Menu, no Lunchtime Menu today which thwarted one Hector plan – order from it twice. Curry – is what I had in mind for today. No way am I ever going to pay full whack for the larger portions of Lahori Karahi. If the half kilo is £20.95, just how small is the portion at £11.50? Anyway, it was the distinctive Flavour of Village Curry that I wanted to experience once more. My desire for this was insatiable a decade ago. Kofta Kirahi (£9.95), Kofta Anda (£9.95) and Kofta Palak (£10.95) have yet to be sampled here. If up to the hoped for Village standard, these could very well become the Curry of distraction. Hector needs to break the Karahi Gosht obsession sometime.

Unless someone trawls through all Village posts to establish otherwise, I believe the last time a Village Lamb Rogan Josh (£9.95) appeared in Curry-Heute was in January 2011 when Robin ordered it. Return to Normality – indeed. Curry-Heute records on that day, Hector turned his nose up at Kofta Anda. Today, an Aloo Gobi would have made an excellent accompaniment, however, this is not on the Village Menu. Bombay Aloo (£4.95) would suffice. For Marg, Keema Mutter (£8.95), her first since Athena.

Having been far from amused by the size and composition of the Special Rice (£3.25) back in August, today I would risk the Mushroom Rice (£2.95), whilst Marg would stick with her customary Tawa Chapatti (£1.10). A litre bottle of Sparkling Water (£2.95) completed our Order. The Waitress recorded – Spicy – on her pad for both the Rogan Josh and the Bombay Aloo.

Our fellow diners ordered who knows what? I would see portions of Pakora arrive, but for once I do not have to report on their meals, there were no photos as social distancing was maintained.

The Village was busy for a lunchtime, other like-minded people, though the number of tables has been greatly reduced. Jim described having seen people leave with huge bags of Takeaway as he passed by recently. The Village is outwith Hector’s – council area, so no Glasgow Curry for three weeks, allegedly. Takeaway from Clydebank et environs and Hector’s Home Cooking is what the immediate future holds. Clydebank Curry all tastes the same, Hector’s Curry may also be guilty of that presently.

Whilst others gorged on Pakora, Marg and Hector sat patiently. The Manager came over to ensure all was well, that we had ordered no Starters explained all. In time, the young chap who brings the food brought out his tray and stand. Here we go…

Lamb Rogan Josh

A sprinkling of Coriander topped nine large pieces of Meat in the classic Village blended Masala. Tomato – was mentioned in the menu description – garnished with cooked tomato – there was no sign of this Vegetable, or – fruit – for the pedants who read this Blog.

Bombay Aloo

This bore little resemblance to the version served back in 2016 when I last ordered Bombay Aloo here. Previously, Potato served in a possibly excessive Masala, today’s had a much thicker, and minimal Masala, shrouding the four pieces of Vegetable. A much better representation by far, Coriander topped this creation whilst the Oil collected on the base of the karahi as is the norm in a Desi Curry.

The Rice portion was again just enough to cover the dinner plate. The dozen pieces of Mushroom appeared to have been cooked separately and added at the point of serving. I arranged the Rogan Josh on the right side of the plate, the Bombay Aloo on the left. The remaining Masala in the Rogan Josh pot revealed a single, stray Pea, this puzzled.

Given that each piece of Lamb in the Rogan Josh would need to be halved, Hector had a substantial quantity of food, the appetite was well ready having gone for a lengthy walk early this morning.

The first mouthfuls of Rogan Josh gave off very little in the way of Spice or Seasoning. Achari registered on the palate, there was a trace of Pickle but not the full Flavour of Village Curry I had hoped for.

As a Side, the quantity of Potato was ideal, enough diversity. There was a Flavour somewhere between aromatic and the beginnings of sweet, this took me aback momentarily, again not what the palate expected. Sliced Green Chillies, the large ones which are ubiquitous in the grocers presently, gave the required – kick. Spice at last, this aided the enjoyment of the Rogan Josh. However, this combination fell well short of what was served in The Village a decade ago. For those reading this Blog in the twenty fifth century and time travel has become possible, set your controls for 2010 and go to The Village downstairs cafe. Those were the days.

Keema Mutter

Suitably – Dry – and with no sign of surplus Oil, this looked to be the business. The Chapatti, served whole, stayed soft, this is what we seek. Marg’s verdict:

Lovely, there was good flavour, burst of coriander and a kick as well. Very enjoyable.

A feature of all the components today, nothing was – Hot-hot – a too common feature at The Village. Had we been sat at a table with our fellow diners, this could have been critical as the various Dishes were assembled on the serving tray.

Marg was not missing the opperchancity for her final Coffee (£2.95) out. This was served – hot – as she desires. There’s nothing worse than a Coffee one can quaff in seconds.

The Bill

£33.80 That’s what happens when one orders Coffee.

The Aftermath

The Manager came over for a chat. The coming weeks were the main topic of conversation, my dismissal of Clydebank Takeaway and Hector’s Cooking. When my Bread-making skills(?) came into the discussion, I claimed to make as good a Paratha as served in many establishments, and better than some. He suggested I bring one in and let them judge. If only that was possible. Marg was quick to point out that my Chapattis and Naan are not there yet.

As we departed, Mr. Baig, Mein Host, came out from the kitchen area to chat. The coming weeks are going to be difficult for business. Roll out the vaccine, asap.

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Glasgow – Spice Haven – Curry Out, whilst we still can

Posted on November 16, 2020 by Hector

Tomorrow, we discover what our dear leader has planned for the foreseeable, chances are the present 18.00 curfew in restaurants will be replaced by shutdown, other than for Takeaway. In other words, back to the time of condensation-spoiled Takeaway and Hector’s Home Cooked Curry, or Lockdown-Light by any other description.

It is two months since Marg and Hector stumbled upon the latest branding of the ever-changing venue in Glasgow’s Southside. Asif, Mein Host and Chef at Spice Haven (223-225 Allison Street, Glasgow, G42 8RU) cooked us a rather special and truly authentic Karahi Gosht last time. Rather than return within days to verify that this could be recreated, it was decided to let Spice Haven establish themselves, and get their own menu published.

We arrived at 16.05, a new chap was behind the counter, I asked if Asif was here, there was no point being here if Chef was not. Asif’s presence confirmed, we took our seats in the empty dining area.

The new Menu was brought, a kilo of Lahori Lamb Karahi (£25.00) is what we were after. Having enjoyed the Chilli & Coriander Naan (£3.50) last time, I decided to keep it simple today, a Tandoori Naan (£1.00) plus Marg’s usual Chapati (£0.80) would accompany.

The Menu clearly states that the Lahori Karahi is always freshly cooked and takes half an hour. As before, we considered the benefits of ordering a Chapli Kebab (£3.50) to share whilst we waited.

We could hear the activity in the main room, but there was no sign of us being served. I went through to get things going, no-one there, but an opperchancity to photograph the prepared Dishes and not alarm the new chap.

Hector was on the point of putting on the coat and leaving when Asif presented in full PPE, enough to perform surgery. It was only at this moment that he knew who his sit-in customers were. He was delighted to see us, and expressed his thanks for the so positive review from Visit #1. Apparently it was brought to the attention of his friends and family both home and abroad.

If the food’s as good, you’ll get the same again – I proffered.

I will make it even better – was Asif’s reply.

On bone? – was confirmed. Some will therefore be pleased to conclude that the boneless version is available. I remembered to ask for the Bread to be served – whole.

It makes such a difference.

We settled down for the extended wait. The new chap brought a Salad, Raita and the two Dips which accompany the Chapli Kebab. When the napkins and cutlery were presented, care was taken to ensure that the latter were spotless.

We had ordered the Chapli to fill in the time whilst the Lahori Karahi was being readied, that it was evidently not forthcoming began to frustrate. When the Chapli arrived at 16.45, we knew recovery time would be at a premium.

Chapli Kebab

A pair, with a more Interesting Salad than had originally been presented, and easily enough to share. The Raita was spread liberally across the Salad, whilst the Dips were arranged either side of the Patty.

Moist and Spicy, the Chapli Kebab was spot on. It is always a pleasure to have these. Marg too is coming to appreciate them, our recent Chapli encounter at Vip’s  in Athena is worth highlighting once more.

We were halfway through the Chapli experience when the Bread was brought to the table. As a consequence, the Bread would have cooled by the time we broke it.

Despite my request for the Bread being served whole, today it did not pass muster. The periphery of the Naan had risen, the centre less so. The lack of butter spread across the Naan had left it somewhat dry. A standard Naan, however, the delights of the Bread served in Athena in recent weeks has left Hector wanting more.

Wholemeal flour had been used in both creations, not our preferred ingredient. The Chapatti too was puffy around the edges. The perforations towards the centre had prevented rising as I understand the mechanics of bread-making. Why does a Chapatti have to be treated thus? The Chapatti was reported as – dry – and turned to crisp quite quickly, Marg was not impressed, she too has enjoyed the Bread of Athena, and more recently the quality Chapattis as served at nearby Karahi Palace. Next week should see Hector return to Bread-making, honesty as always. We still hadn’t finished our Chapli Kebab when the Karahi was presented, it was 16.52.

Lahori Lamb Karahi

Once again, Asif had created a wonderful interpretation of this Curry which Hector holds so dearly. The Toppings had copious Coriander and Ginger Strips, sliced, large Green Chillies plus slices of Lemon. The Meat and Masala were suitably dark in colour, a rich brown, nothing nasty, alien or red here. Hang on, the mysterious Red Chillies from last time were here.

Having removed decent helpings, it was time to dip the bread across the flat karahi and scrape up some Masala. This is always the moment when anticipation becomes reality. Oh yes, this will do. As is the expectation, the Masala-Meat ratio was well judged, Tomato seeds were prominent as is the style. Here was the classic Karahi Masala.

Having been – careful – with her selection, Marg, the bone avoider,  was already making positive comments about the Lamb:

Tender, very moist, the texture is very moist … succulent.

There’s a word which does not appear too often in Curry-Heute.

However, Marg did continue with:

Pity it’s not very hot, in temperature.

Indeed, both the Bread and the Karahi had to wait whilst we had finished our Starter, this took the edge off.

Still, the Meat was remarkable. Soft – does not begin to describe it. Far from being pulp, the texture was perfect. I began to consider whether one would actually need teeth to chew this as I reached my tenth chew of what was in my mouth. Soft, Tender, but still chewing required, perfect Lamb, and so much Flavour.

The new chap, who informed us he is from Romania, came to check all was well and that we were enjoying our meal.

Asif is a Chef! – was the proclamation.

With the Bread long abandoned, we both knew that this kilo was going to defeat us. Marg drew a line in the karahi, Takeaway was required.

Asif came out to ask the customary question, I told him that his Meat was wonderful. He thanked me for this. I then enquired about the Red Chillies – Bird’s Eye Chillies – is what they are, and safe enough to eat I was assured. Hector took no chances, but they did go in the Takeaway.

For once, Marg made no comment about the Spice Level and Hector none about the Seasoning. Both therefore must have been well pitched. Asif has proven that he can serve up a quality, authentic Karahi Gosht. Next time, no Starter.

The Bill

£29.50 It was another chap who dealt with the payment, two new staff members.

The Aftermath

We were offered Ice Cream as we departed, a bit late, therefore a pity.

Three Hours Later

The Takeaway was consumed, more Spicy, even tastier, and served piping hot.

Update June 19, 2021

Ten days ago, when  I last walked along Allison Street, I was surprised to see the shutters down at Spice Haven. Today, the latest incarnation of these premises is unveiled – Nan Factory. People at this site do not appear to have much luck.

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Glasgow – Ambala – Scotland!

Posted on November 12, 2020 by Hector

A mere three days ago – The Age of Certainty – was the title of our last Curry outing, most certainly tongue in cheek. This evening, our small, but proud nation, was once again put through the mill on the football park. Scotland won on penalties! Hector will try to concentrate on things – Curry.

It was Marg who suggested we repeat Monday’s formula of dinner mid afternoon, or Hector’s normal Saturday ritual. Saturday, Hector in a Scottish pub whilst Marg hits a hockey ball. When will we see your  like again?

Ambala (11 Forth St., Glasgow, Scotland, G41 2SP) was mooted, we haven’t been for a while. It was back in August when Marg and Hector established that the Lamb Lahori Chaska had moved up a gear, to top gear. There have been two subsequent equally impressive visits. DumPukht Lahori remains a distraction, whilst Spice Haven (Basharat G’z / Lasani Grill) could be on the cusp of greatness.

Forth Street is always busy due to the Cash & Carry next door to Ambala. Double parking is the norm, today triple, Diwali is imminent. Ambala was decidedly quiet when we entered at 15.15, though people appeared to be piling in thereafter. We took the first booth table which is usually occupied by – the businessmen – who frequent Ambala.

Our Host came over to greet.

Guess why we’re here?

A cup of tea, a wee biscuit?

How apposite, given the number of hopefully vaccinated Scots who will be on the train to Wembley next June. But we didn’t know that this afternoon.

Our kilo of Lamb Lahori Chaska (£24.99) would be accompanied by two Chapattis (£1.30).

A new young chap was actually the waiter this afternoon. He verified that our Order had been taken. Marg also told me that the mature chap who sits behind the counter at the window had acknowledged me as we entered. No fuss, just recognition, perfect.

The new chap brought the bottle of Tap Water, the plates and the standard two Ambala Dips. These remained untouched. We watched an array of Dishes being taken to the other diners whilst we waited for our food to be prepared. It took just over half an hour which was most pleasing. When a Karahi Gosht comes too quickly one has to wonder as to the efficacy. This wait was reassuring.

The Chapattis, served whole and folded, looked fairly nondescript. Fully opened, they were worthy Chapattis. A decent size and with girth, these did the job. It has been a while since I have had a Chapatti this good.

Hector’s Bread-making has ground to a halt, and is likely to remain that way if Marg keeps dragging me out for Curry.

*

Lamb Lahori Chaska

No karahi today, the Lahori Chaska was served in the wok in which it had been created. Everything was – Hot!

The Toppings were grand, the Ginger Strips and sliced large Green Chillies are prominent, however, just look at how much Coriander is there too.

Two types of Green Chilli had been cooked in, the large ones cut flat and the standard. The Masala was suitably Thick, and as always, the Tomato Seeds stood out, a tomato-based Masala one concludes. Lamb on-the-bone, Marg is close to accepting this as the optimum in terms of Flavour, this did not stop her cherry picking her pieces of Meat. We had ribs and chops, no Sucky Bones today.

*

The level of Seasoning was well down today, so no – wow. OK, one had to accept that this was going to be just a very good Karahi Gosht, not an outstanding one. Despite the abundance of Chillies, the Spice Level was such that Marg did not make her customary statement. This Curry was therefore well within acceptable parameters.

Chef didn’t, or did he?

The abundant Meat gave off the full Flavour of – Lamb. Marg remarked on the tenderness of the Meat which was soft, chewy, tender, the lot.

Where was the Oil? The wok sat at an angle on the wooden stand. In time, we had a small puddle sitting adjacent to the remaining Karahi which had magically retained some foliage. This was very much a case of last mouthful as good as the first.

Sharing the kilo with Marg is becoming commonplace and given how few bones were on her side of the table at the conclusion, she possibly ate more Meat today than Hector:

Full of flavour, getting used to lamb on-the-bone … went well with the Chapatti.

The Bill

£27.59 I’ll remind the Reader of the need to be here in even numbers to share the kilo, the half-kilo is not such good value.

The Aftermath

Having discovered the joy that is Strawberry Garden, there had to be a visit.

And so, home for the footy. We all knew what was going to happen in the 89th minute, after all, it’s part of being Scottish. We were due a break, especially after the fix which was Scotland v Italia a few years back, and also more recently, the final seconds of that last game against – The Auld Enemy.

OK, where’s the party ? Aberdoom by all accounts in the media.

Never in doubt, aye right.

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Glasgow – Karahi Palace – The Age of Certainty

Posted on November 9, 2020 by Hector

Today, Wales came out of Lockdown #2. England is halfway through its first week of Lockdown #2, and Scotland? Plus ca change. However today is a landmark day, Pfizer claim to have a 90% effective vaccine, form an orderly queue, it could be a long one. Meanwhile, President Trump has yet to concede that Biden has won. Today’s t-shirt has never been so relevant.

Before Nicola restricts our movement further, Hector suggested to Marg that we cross the River Clyde and take advantage of the present permission to sit in a venue and eat Curry before 18.00, when Covid becomes virulent once again.

Suitably masked, I entered Karahi Palace (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ) at 13.40 to find Qaiser wiping down tables and one diner in situ.

We can sit in? – I asked, rhetorically.

I returned to the car, parked around the corner, to fetch Marg.

We were last here at the end of August, a long time ago, but then we have done our best to take advantage of life in better organised Covid regimes across Europe. Alas, the line of dominoes has been collapsing behind us. Weinachtsmarkt in Berlin next month looks unlikely. Springtime, with Hector, in Germany – may be the next outing. FFS! This is not what we had planned for retirement.

Do you want the Menu? – I asked Marg.

In August Marg had the same as Hector, she decided to go for Karahi Lamb (£7.90) once again.

Karahi Gosht, one Spicy, one not so Spicy.

A Chapatti (£0.70) and a Chilli & Coriander Naan (£3.00) would accompany.

Marg is slowly accepting that Lamb served on-the-bone is no longer something to turn up her nose at. How long before this becomes her preference?

Chef Rashid was in his spot. The presence of one of Glasgow’s finest Curry Chefs was acknowledged. Rashid is the man, he knows how to tweak the Karahi Gosht a la Hector – extra Methi, extra Seasoning.

Whilst we waited, there was a steady stream of Takeaway customers, these are the bread and butter customers for Karahi Palace. Two more individual diners would take the tables opposite. It’s a Monday afternoon, business is booming. In addition to mentioning that Hector’s – #100 Visit Certificate – still sits proudly on the counter, I’ll also inform the reader that Karahi Palace have their own dedicated – app – with 20% off for the first order.

Qaiser brought a jug of water, glasses, a pile of napkins, cutlery, then two very hot dinner plates. The plates would keep the pile of bones warm.

The Naan looked weird, what was this hole in the middle? Lightly fired, perhaps a bit underdone, the Naan was served – whole – and was suitably light and puffy. The sliced Chillies and Coriander were very much embedded, not the superficial covering which tends to be the norm. It did the job. The standard Karahi Palace Chapatti was buried beneath the Naan. Tried and tested, Marg despatched this and helped out with the ample Naan.

Karahi Lamb

It’s good to be home. Rashid had not held back on the – foliage. Sprinkling – is the word I have been forced to employ for the last month or so in my travels. The Toppings here were approaching – Manchester – levels. There were so many Ginger Strips, some were still present when I eventually reached the bottom of the karahi.

Hot, Hot, Hot !!!

Nowhere else serves Curry this – Hot! Careful, do not touch the karahi. We both ate directly from the karahi, why bother decanting? Where was the Oil? This Karahi Gosht may well have been – dabbed – before serving. This was as – Dry – a Karahi as one could hope for.

I could spot this blindfolded at a hundred paces – if that makes any sense, was my opening remark. Karahi Gosht, so many possible interpretations, this remains among the very best. Why? This is authentic Punjabi Cuisine, not Meat chucked into a needlessly blended Masala from – The Big Pot – with nasties added as – Ballast – then served in metal as if that was all that is required. Karahi Gosht at Karahi Palace is an individually crafted work of art.

Sucky Bones were everywhere, well I had two and Marg had one. Bone Marrow, it adds that something extra to the overall Flavour. Flavour we had in abundance, the Methi came across strongly, this was a Herb-rich and Minimal Masala. The Seasoning was as required, the Spice Level kept building. The Chillies in the Naan added extra bite, then I realised that the – Toppings – also included more sliced Green Chillies. No mercy, and it didn’t end there. Every bite into the tender Meat gave individual blasts of – Spice. I had to ask Marg if she was coping. Across the table, the Karahi Gosht had been suitably tempered.

Rashid had delivered a Hector Curry, suitably demanding, not silly. Most importantly, the Flavours continued to come across, Tomato being the dominant Flavour in the final mouthfuls. I have written this once or twice previously – I could eat this every day.

There was a thumbs-up to Chef Rashid, duly acknowledged.

Marg had her say:

I thought … an excellent flavour from the masala sauce, and lovely tender meat. With ginger blasts, and a good sized Chapatti.

Check the – pile of bones.  This was the debris from both Karahi.

The Bill

£20.50 50p cheaper than last time. The price of a Chilli & Coriander Naan is variable, it appears.

The Aftermath

I studied the prepared Dishes on display. Delightful as they appear, I have rarely had these. Perhaps one week I shall make a point of daily visits. However, this Website already covers a fair cross section of the range of Dishes on offer.

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Horsham – Rajkumar – A Curry, eaten in a restaurant

Posted on November 4, 2020 by Hector

Our refuge in Crawley continues, tomorrow has the first flight available home. England goes into Lockdown #2 at midnight, today is the last hurrah, again. Clive suggested an afternoon in Horsham, good for shopping was meant to entice Marg. It was Curry and Bier which was the real plan.

Rajkumar (27 Springfield Rd, Horsham West Sussex, England RH12 2PG) is two doors along from The Malt Shovel which Clive considered to be Horsham’s finest pub. Alighting from the bus, it became evident that The Malt Shovel was no more. I had checked that Rajkumar was open this lunchtime. When we entered @13.15, the staff were quick to tell us they were closing at 14.00. Hector could see no problem.

We were here for one course only, the offer of Poppadoms was declined as the Menu was brought. Whilst I was busy photographing the Menu, Marg was reading the Menu to Clive. To help cut to the chase, I asked – Is there a Dhansak? There was.  For Clive,  Lamb Dhansak (£7.50) it would be, accompanied by a Stuffed Paratha (£3.95). Marg declared she was having two Starters: Chicken Chatt Puri (£4.50) and Onion Bhaji (£3.50).

Another Source showed a photo of a near perfect Paratha, this is one thing I knew I was having today. For Hector, it’s back in the land of the Mainstream, or great British Indian Restaurant. It was a matter of avoiding a self fulfilling prophecy. The Desi Days of Athena are in the past.

The description of the Lamb Korai (£8.95) showed potential, no nasties, however, the Duck equivalent stated otherwise. I checked with the waiter that Capsicum would not appear, this was confirmed. Then I went a step further – Is Desi style possible? Apparently it was. When I then enquired – Is the Bread Chef on? – this fell on deaf ears. A Paratha (£2.95) it would be, regardless. A 750ml bottle of Sparkling Water (£3.70) completed the Order.

Chicken Chatt Puri

The Akash (Helensburgh) aside, I have only ever seen Chicken Chatt served on-the-bone. Clearly, this was not going to work in a Puri. With a Salad Garnish, Marg appeared to have chosen well, this looked to be just the job as the interior photo shows.

Onion Bhaji

Marg admitted that she was expecting – something flat. Bhaji, that great English invention, is less common in Scottish establishments.

I have two Salads – was Marg’s observation before she accepted that she had way more food than she would cope with. Clive and Hector were granted a Bhaji each.

The crispy exterior surrounded the much softer exterior. Earthy, with a slight Sweetness, was my observation, Marg concurred.

Paratha & Stuffed Paratha

Where’s the swirl? The Paratha were a sensible size, both were devoured. Reasonably, thick, there was a sense of layering, but no flakiness. This was not the perfect Paratha I had hoped for.

Lamb Korai

Desi Korai – said the waiter as he placed the Curry on the table.

Topped with Coriander Leaves and three raw Onion rings, the Korai was served in a plate, not a karahi. The Meat count looked good in the decidedly Thick Masala. The majority of the Onion present was finely chopped. This had potential.

The Curry lacked Seasoning, the Spice Level was no more than moderate. The hoped for depth of Flavour was quite simply – not there. Perhaps this was as good as I could have hoped for? No, I always hope for the – Wow! – as witnessed at Taste of India (Athena) three days ago.

A Bay Leaf and part of a dried (smoked?) Red Chilli were unearthed along with one kernel of Sweetcorn. From where had this originated? The Red Masala gave off its Oil to the perimeter of the dish, still no great blast of Flavour from there. The tender Meat had been cut small and was easily managed with the Paratha. This Korai/Karahi would not have worked with Rice. Rice would have masked what little – edge – this Curry had.

An acceptable Curry, the meal was enjoyable. They had tried.

Lamb Dhansak

The metal pot and lack of Coriander Topping were the key features which differentiated this Curry from the Korai. I had to ask Clive if there really was Daal in his Masala, both looked pretty much the same.

There is fire in this – Clive announced, so his Curry was significantly different. He then confirmed an ample inclusion of Lentils.

They must have started cooking this Lamb yesterday – he continued, so truly Tender Meat. When I spotted Sweetcorn in his Masala, I had to to wonder upon the extent to which our Masalas were different.

I would not rule out a return to Rajkumar. Their Methi Gosht (£7.95) may tick the box. Duck Curry always entices, the Balti Dishes again sound interesting. As we finished our meal, so easyJet confirmed that our flight home tomorrow will be on time.

The Bill

£35.05 Restaurant prices, the Bread in particular.

The Aftermath

Whilst Marg and Clive went upstairs to use the facilities, I introduced Curry-Heute to Mein Host. He acknowledged that business is once again going to be difficult, being based on Takeaway only. He survived Lockdown #1, hopefully we shall meet again after Lockdown #2, #3...

Menu extracts

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Crawley – The Downsman – Smoked Lamb Chops!

Posted on November 3, 2020 by Hector

Lamb Chops at The Downsman Curry Club (Wakehurst Drive, Southgate, Crawley, RH10 6DH), one of life’s greatest pleasures. It was fitting that Marg and Hector would join Lord Clive of Crawley at this legendary establishment after our arduous twenty four hours.

We were scheduled to fly back to the UK with Clive and Maggie last week to Gatwick, not the original plan, but easyJet cancelled nearly all of their Scottish routes. After some days at home, a trip to Deutschland was next up, however, the Germans declared that people from the Scottish Central Belt should self-isolate or present an expensive -ve test result on arrival. Fourteen nights in Greece would get around this. A flight to Frankfurt International was our route out of Hellas, but Germany, like Athena is in Lockdown #2. Booking flights from Athena at short notice is very expensive, our best option was a flight to Stansted from Frankfurt International twelve hours after our scheduled arrival. German Hotels have been told to only accept business customers, no tourists. With our hotel booking cancelled, there was nothing for it, find a spot in the airport and sit it out. Imagine an airport with only one shop open. There will now be a gap, to reflect the wait.

Did someone mention Lamb Chops? – I texted to Clive. Clive phoned to confirm the pub’s kitchen opened at 14.00, a table was booked, a necessity.

The Downsman was forcibly closed twice due to Covid outbreaks after Lockdown #1. On Thursday, England goes into Lockdown #2, we have two days before returning to the haven that is Scotland, easyJet permitting.

On arrival Track & Trace was instigated, and our temperatures checked, we are one household.

Clive organised the drinks, for a pub, the Bier range is shocking, Strongbow! I arranged three rounds of Lamb Chops (£10.50).

The Bill

£31.50 Last year a portion of four Lamb Chops cost £9.45. Note, the Lamb Chops are not considered to be a – Starter. I miss the prices in Athena already, however, today proved to be better value than last year.

Plates were brought, along with three Dips. We were advised that the Green Raita was Spicy. Moments later, the sound of sizzling was heard throughout the pub, imagine the Doppler Effect as they approached.

Smoked Lamb Chops

Best Lamb Chops, anywhere? I rest my case – gaze and drool. The photos magically capture the smoke and vapour. Now consider aroma of the Onions cooking on the hot metal platter.

Five Chops, and I would get to eat all five!

The Chops were all chunky, not the skinny ones which some venues serve up. The nodes had been suitably cremated, the Meat glistened. The Thickness of the coating was prominent – yoghurt, ginger, lemon juice and our own homemade tandoori spices.

One Lamb Chop at a time, accompanied by Onions and the Dips. Here we go.

Succulent does not begin to describe the quality of the Meat. Juicy – is a start. Cooked to perfection, the Spice, the Flavours, maybe a tad more Salt in the Tandoori Spice Mix. Gnawing on the bones, times five. Ah, the burnt bits, even more Flavour. Silence befell the table as Marg pointed out by breaking it. The coating was a standout, significantly thicker than the norm. Savour the moment, after the previous twenty fours, we deserved this.

Five Lamb Chops, I could have eaten ten, but Hector le Chef was on duty later.

Marg:

I was ready for that.

Clive:

Excellent as always.

The Aftermath

The waiter said he recognised me, even back from the days of the Ram Club. The Calling Card was given, Curry-Heute would keep him amused for a few hours.

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