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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Athena – Taste of India – BBC – Brilliant Beef Curry

Posted on November 1, 2020 by Hector

November 1st, our last full day in Athena, we believe, and the first Sunday the archaeological attractions are free to enter through to the end of March.  Lockdown #2 in this city commences on Tuesday. The last day of sunshine and sandals in 2020. Hector has travelled aggressively this autumn, we all knew what was coming.

Taste of India (Platia Theatro 22, 10552, Athina) has been on the list of Hector’s Recommended Curry Houses for some years. As with the many Curry Cafes to the west of the Meat and Fish Market, the Dishes of the day are on display. Entering at 13.30, Mein Host talked me through what was available. I managed to resist a rather tired looking Aloo Gobi.

There was Lamb and Beef on offer. Having had my fair share of Lamb Dishes in the last two weeks, both Greek and Indo-Pak, the Beef Curry felt like a change. It is also a Meat I have not had here before.

Plain Basamati was also on show, I asked for Rice, Marg jumped in with two Samosas.

No Bread? – asked Mein Host, not today. How much Bread did I eat with my Tzatziki last night? … and Hector prefers Taramasalata by far.

I joined Marg at the table, Mein Host brought a 1.5l bottle of Still Water. I asked after his son, Daniyal, who has featured in these pages previously. This made the required connection.

The customary Salad was presented with two small portions of Raita. Marg was pleased to see this.

Just how much Raita has gone to waste at our hands lately?

Samosa

These were the last two in the shop as was evident by the above photo. A decent size and well stuffed, but with what? Marg remained uncertain as she ate. The finely grained material she took to be Meat, but she then went back to being unsure. Peas and Potato certainly featured.

The Samosas did not last long. With the Salad to accompany, Marg once again managed to create quite a plateful. Marg was also pleased that the Raita was not as Spiced as it has been at other venues recently.

The Curry and Rice arrived, it has been a while since I had a full on Meat Curry, i.e. not Mince.

Having decanted a plateful of Rice, I somehow felt that I was left with more Rice than I started with. The Rice could have been served warmer.

Beef Curry

A couple of Coriander leaves topped the blended Masala. Compared to my usual Karahi Gosht, this had the appearance of a Mainstream Curry. Arranging the Meat on top of the Rice, even Marg became aware of just how much of it there was. Some fifteen good-sized pieces of Beef were present. When I looked back in the pot, there was only a covering of Masala remaining. This was Minimal Masala in the extreme, that which one hopes for in every Curry House.

The first forkful of Masala and Rice took me aback. This was something truly Special. I tried the Beef, firm yet Tender. Some pieces of fat were still attached, not a problem. The Spice started to build up, the Seasoning was spot on. The Flavours, ah the Flavours. This was another outstanding Athena Curry. Desi/Apna, this Curry was created by the hands of a Chef who knows the big secret. Just what is it that is added to turn the ordinary into something this good? (I appear to be asking lots of questions today.)

I studied the Masala closely. Small flecks of red, Chillies? What was in this Masala? I was not getting the usual Cinnamon/Cumin/Methi Blast which I am used to. This was something else, but still familiar. Peppercorns I did spot, but all this Flavour could not have been from them. Once more I considered the Flavours of yesteryear, no, this had contemporary Flavours. It became a case of stop analysing and just get on with the enjoyment. Today was a reward for all the inferior Euro Curry tolerated.  This Beef Curry was certainly the best ever encountered.

A Takeaway Menu sat on an adjacent table. It’s about time I saw the Menu for Taste of India. This Menu was for Bollywood Masala. I looked at Mein Host.

My other shop.

The Bill

€10.00 Mein Host summoned his lady to deal with the contactless payment. I had to ask:

Did you cook the Beef Curry?

She was proud to admit that she had.

Having declined to come out of the kitchen on our first visit, this time she was more than happy to pose for a photo. Mein Host joined the fun also.

The Aftermath

Later, we walked up towards Syntagma to locate Bollywood Masala (Fokionos 4, Athina 105 63). It was closed. Sources show it to be a more upmarket venue appropriate to its location. If Marg suggests another evening Curry on a future Athena visit, then this will be the place to visit.

Closer to Taste of India, we passed Titas Bangla Indian Restaurant (Diplari 3, Athina 105 52) for the second time. Today I managed a photo, too many chaps dining outside when we first encountered it. So many venues to choose from, all serving Desi Cuisine, Hector Heaven. I’ll never get round them all given that my number of must visit places is ever expanding, and the preference for evening dining remains traditional Greek cooking.

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Athena – Pak Tikka Shop – Grill House – Kofta Anda Day The Earth Moved Sideways

Posted on October 30, 2020 by Hector

There are no surprises for guessing where Hector had his Curry-Heute. We stepped in to Pak Tikka Shop – Grill House (Sapfous 5, Athina 105 53) at 13.20, it was remarkably busy. I had assumed many would be at Friday prayers, instead, these were being broadcast on TV.

Our friendly waiter greeted with thumbs up, he knew why Hector was here. I approached the counter – Kofta Anda? He pointed to one of the trays under the glass counter. I would not have recognised this otherwise. With no Kofta or Egg protruding through the mysterious Masala I deduced there was not much left.

I joined Marg at the table, she had already recognised a fellow diner wading into Chicken Pulao. Our waiter came to the table with the customary large bottle of cool Still Water.

One Kofta Anda, one Naan, one Salad. Marg added – one Samosa.

This would be a replica of our first visit here last year.

The Salad today had two pickled Chillies, these were coming Hector’s way. Marg was about to arrange the Salad on her plate whilst she waited for the Samosa, however, everything had arrived.

Samosa

Why hadn’t I ordered one? I have yet to try them. As stuffed as a Vegetable Samosa can be, look at the size of the piece of Potato inside the fresh pastry. Superb. And given what we paid at the end, no more than €1.00.

It was hot, the filling was very moist, and mainly potato – was Marg’s description – just what I was expecting.

Kofta Anda

The portion appears to be minimal, it is not. Unless one is going to put a whole Kofta or Egg in one’s gob, then what is presented has to be cut up. On cutting each of the three items in four, I had twelve bits to address, a veritable plateful.

The Masala was not the usual Oily Shorva that accompanies Kofta. I surmised that Yoghurt had been mixed in to create a Masala which took me back to the halcyon days of the Lamb Desi Korma at The Village (Glasgow). The Masala looked different from  last year, or maybe it’s the flash that loses the creamy hue.

The Naan today did not have the – Wow! – as in recent visits. Still very good, there was something less here today. Perhaps it was not piping hot when it arrived?

The first dip of Naan into the Masala registered a big Kick, this was Spicy. Desi Korma indeed. All of the Naan would be used to scoop up this amazing Masala. The Seasoning in the Kofta was at the – brave – level. It appeared to be Lamb Mince which was the base in the Meatballs. The Herb content came across strongly, even a Tang, and this was before I tackled the Pickled Chillies. I cannot recall enjoying Kofta Anda as much, and the Curryspondents will know how much I relish this Dish.

Our waiter came over to check all was well.

The Yoghurt in the Masala is wonderful, these are excellent Kofta, the Herbs come through so well.

He left us, again with his winning smile. That was the last we saw of him today, so maybe it will be another year before I can capture his photo close up.

It was sometime after 14.00. Hector came over a bit strange. I felt my body shaking. Surely not a new symptom for the dreaded virus?

Can you feel that?

Marg assumed a large vehicle was causing a vibration. Nothing was rattling. Having experienced this strange sensation three times previously, it had to be:

We’re having an Earthquake.

Marg didn’t believe me last time on Zakynthos. Nobody in the restaurant was reacting. I felt myself wobble again, if I’m wrong, this is not good.

The Bill

€6.00 I am going to miss this food and these prices.

The Aftermath

I asked permission from the waiter who took the cash to take my camera upstairs. This was granted. I was surprised at just how much seating there was. A few chaps were sat in the front seating area, I carefully avoided including them. To the rear, and above the cooking area, lies a large room which would suit mass gatherings.

Pak Tikka Shop – Grill House is quite a place. Outstanding food, great service and unbelievable prices. Is it actually better than the sister shop Pak Taka Tak? Regardless, it is added to – Hector’s Recommended Curry Houses.

I received a text from Lord Clive back in Crawley.

6.6 earthquake in the Aegean Sea. Have you been all shook up?

Confirmation, and sadly lives lost.

Back on matters Covid, the Greek Prime Minister was expected to announce further restrictions in Hellas this afternoon. The Earthquake may have put this back a couple of days. Two more days is all we need.

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Athena – Pak Tikka Shop – Grill House – In Search of Kofta Anda

Posted on October 29, 2020 by Hector

Today, Hector was intent on finding Kofta Anda. Last year this was enjoyed at Pak Tikka Shop – Grill House (Sapfous 5, Athina 105 53) so that was the first place I looked, nae luck. With Marg in tow, Hector looked in every Curry Cafe in the neighbourhood, including the sister shop Pak Takka Tak. It was not to be, though I did find yet another venue on a block I would not normally take. Mian G. Restaurant on Sofokleous has yet to be added to Google Maps, or anywhere else I guess.

Back to Pak Tikka Shop it was, the Keema Matar impressed so much last week, it was certainly worthy of further assessment. There are three young waiters presently working here, one goes out of his way to make you welcome, perhaps he has the best English. Under our masks, there was a mutual smile of recognition.

Keema Matar (€4.00) and a Naan (€0.50) were ordered. Marg asked for – a small Salad. This raised another smile.

A large bottle of Still Water, suitably chilled was presented as before. Sitting with my back to the left side wall at the window, I noticed there is an upstairs. This must be investigated.

Keema Matar

There was the tiniest of Oily rims collecting around the edge of the Mince. Here would lie even more pleasure. Dry, as in Minimal Masala, but suitably – moist, this Keema Mutter had it all. The Seasoning was sensed first as last week, then the Kick. This was one glorious Curry. Mustn’t forget the Bread.

Once again, the Naan was perfection. So light and soft, a manageable size and served whole. Manageable? None would be left, and Hector did not eat it all!

Marg’s Salad was the standard which is prepared in batches and sits on the counter. Marg squeezed the Lemon over the array of Vegetables. The large Pickled Pepper came my way as did one Olive. So generous.

The accompanying plate of Raita became the Salad Dressing. Marg was initially content with her lot. She then started sampling my Keema Mutter.

A big Coriander blast – she declared. Marg was back for more, and more. Despite the Spice Level, Marg was wading in, well, she had three forkfuls, maybe four.

The waiter was over to check on our progress, I pointed to my plate – Wonderful.

It truly was. To visit Athena and not come here would now be unthinkable.

The Bill

€6.00 Yes, that’s all, folks!

The Aftermath

I had to ask – What days do you have Kofta Anda?

Anda Kofta tomorrow.

Guess what? I’ll be back tomorrow, please keep me a portion.

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Athena – Indian Kitchen – The Return Visit

Posted on October 28, 2020 by Hector

It Never Rains but it Pours – is the line I wrote back in the 2014 visit to Athena. On that February day, Marg and Hector had a very impressive Lamb Karahi at Kohenoor down at Keramikos near The Lazy Bulldog pub. Both have closed.

Today we escorted Clive and Maggie up to Syntagma where they took the bus to the Airport, no messing around on the Metro. There was a gathering which required the attendance of many Police, suitably attired to deal with what may follow. We carried on, did a big loop of a walk and were back in the apartment before the arrival of this afternoon’s prolonged thunderstorm.

It was Marg who suggested we have Curry this evening, therefore I thought we should give the Curry Cafes a rest and visit somewhere more upmarket. I was selecting a venue close to Strange Brew Taproom when messages started to arrive – Deutschland is going into Lockdown #2. We are due to arrive in Frankfurt on Lockdown #2 Day, an escape from Deutschland was formulated. Here we go again. However, if flights are cancelled a la The Escape from Polska, there are always the islands in which to take refuge. 

Having lost some ninety minutes and a few Shekels, I decided we should stay local. Indian Kitchen (Apollonos 6, Syntagma, Athina, 10563) had also impressed back in 2014, the year we explored the Mainstream venues around Plaka/Monastiraki. Arriving before 20.00, there was no-one sitting inside, a couple of outside tables may have been served by Indian Kitchen.

We took the table for two at the far end. The waitress brought the Menu, nothing has changed since 2014, same prices, same choice of two Lamb Dishes, both featuring – Capsicum. I raised the matter of the Dreaded Green Mush with the waitress.

Then those dishes are not for you – was the response. No flexibility then, however, knowing that I enjoyed the version – without – previously, Marg was willing to take the risk and opted for the Lamb Karahi (€11.00). Last time, withholding the Capsicum was not an issue.

A Beef Curry  was the alternative, nothing nasty here. The waitress then announced that I could have anything in the Chicken Curry section done in Lamb. Instinctively, Lamb Methi (€11.00) was requested.

Marg would have a Roti (€3.00) to accompany. In my readings before I came out this evening, I had read of an outstanding Paratha, I believed it to be here without checking. Paratha (€3.00) it was. Note the restaurant prices for Bread compared with what I have been paying in the Curry Cafes for the past week. A 0.75l bottle of Sparkling Water completed the Order. I had mooted Rice, the waitress was quick to confirm that we had ordered enough.

With no other customers in the shop, I took the camera for a walk. Two Chefs were in the open kitchen. Open, apart from the protective window between us.

The Bread was presented on a board, both sat side by side, in quarters. Peely Wally or what? The only real way to differentiate the Roti from the Paratha was the buttery sheen on the latter.

I would expect a Paratha to be made with the Butter inside, not simply spread over at the end. Expectations sank. As I ate on, so it dawned on me that this may have been a poor attempt at making the White Paratha which I love. This effort was rubbery, elastic, not the right texture at all. It did the job of conveying Masala from bowl to mouth. Marg managed all of her Roti.

Lamb Methi

Token Coriander leaves and Ginger Strips topped the Herb laden Masala. The Creaminess of the Masala was inevitable, this is Europe. My first dip of Paratha into the plentiful Masala gave the hoped for Methi blast. The Masala was well Seasoned, the Spice Level was Moderate. I rarely ask for – Spicy – so few venues ask, one would think this would be a matter of course. At least I had the correct Flavours.

The food was delightfully Hot, always a plus. Eating from the pot, it was difficult at first to establish the Quantity of the Meat, I counted to double figures, so a decent portion then. Unfortunately, the Meat was far too chewy and added little to the Curry. For once I can state with absolute certainty – the Meat and Masala had only recently been introduced.

Lamb Karahi

The same Toppings featured. The evil Capsicum protruded through the blended Masala. Blended Masala, in a Karahi?

Marg reacted to the Spice Level as often she does, though Marg has been getting better of late. When I tried some of the Masala, it did nothing for me. Hector had his Methi.

My mouth is on fire – was the next utterance. That may have been the case, but Marg admitted that she knows this does no harm and does not last.

Marg assembled a colourful pile of Ballast on the side of her plate. Capsicum of all colours, plus big blobs of Onion. Why do Mainstream Restaurants think that this is what goes in a Karahi? Why can’t the Chefs/Managers visit the multitude of authentic venues nearby and see what the Pakistanis are serving?

I felt it was spicy and a hot temperature. The meat was fairly chewy, there was a lot of sauce. I can’t complain about the peppers as I knew they were coming, but there were two large pieces of onion also. The Roti was more doughy than I’m used to. Filling.

The waitress attended our table four times during our visit. Firstly, to bring the Menu, secondly to take the Order, thirdly to bring the food, and finally to take the money. The customary question was never asked.

The Bill

€30.50 (£27.48) How many venues have the same prices as 2014?

The Aftermath

We left, without ceremony.

With so many better, alternative venues, I doubt if there will be a Visit #3.

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