Manchester – delhi2go – Bespoke Curry

Posted on January 20, 2020 by Hector

On the first day of any trip, one approaches every pleasure with an unsustainable vigour, a day of self-indulgence. Curry this afternoon at Chappati Corner felt so long in the past when Cask closed at 23.00. I’m in Manchester, the intake of Curry has to be maximised, I’m not here every day. So it goes. For a late night Curry in the Northern Quarter, there is one standout venue: delhi2go (119 Oldham St., Manchester M4 1LN England).

It was 23.20 when I reached delhi2go. Howard and Mags had sprinted ahead as I accompanied Dr. Stan halfway home. They had gone, served already, Takeaway, why not sit in? Before entering delhi2go I had to visit Gullivers next door, it is acceptable to use their facilities.

The chap I described as – animated – in my October 2019 visit was serving a cluster of customers. He remembered me, I was summoned to the front. Chef Shahid brought an Order from the kitchen, business done, he came over, a firm handshake:

Where have you been?

I live in Glasgow – I reminded him, visits to Manchester are sporadic. As is becoming a custom here, I asked the question:

What do you want to cook for me?

Your choice.

Not Chicken or Capsicum… Fish, Lamb?

The Delhi Lamb Karahi served here has become a favourite, however, I had Vegetables in mind also.

Delhi Lamb Karahi with some Vegetables – I proposed.

Not Veg I think – replied Chef Shahid – Lamb with Daal – he suggested.

With Rice, sorted.

I took a seat, a few more people would do likewise. There was a near steady stream of Takeaway customers, few I fear were ordering Curry, their choice.

The display boards looked different, a new Menu? I did not see the expected bundle of printed paper menus. Each table had the Menu in a plastic stand. New prices, I set about recording these. Delhi Achari Lamb (£9.80), Rice (£2.00), I could cope with this.

Chef brought my Order to the table, as ever there was a photo.

The mountain of Rice had a Spicy hue. Why serve white Basmati when with a little bit of effort something more – Special – can be created?

Delhi Lamb Achari Daal

The – Manchester Toppings – were present, copious Ginger Strips, a sprinkling of Fresh Coriander and slices of large Green Chillies – Foliage. Beneath lay the distinctive delhi2go Masala, so rich in colour. The Daal stood out, big split Yellow Lentils. The quantity of Curry was more modest than on my last visit, then I was embarrassed, left too much. This I would manage.

Achari, it has been a while. The Pickle Flavour was not overwhelming, well judged. The Spice Level of the Masala was greatly enhanced by the Chillies, no prisoners were being taken here. There was no problem with the level of Seasoning, Chef Shahid usually gets this spot on. He looked over from behind the counter. My pleasure was confirmed. Hector was being indulged.

The Lentils added the required – Diversity. The quantity was such that it did not dominate but simply enhanced the experience. This was a worthy combination, a change from my usual – Methi overdose. Not on the Menu? It should be.

The premises were now void of customers, I went up to pay.

The Bill

The – animated chap – had no idea what I had eaten. I suggested £11.00 was about right. (Ooops, old prices) He took £10.00.

The Aftermath

It was time to introduce myself to the chap whom I actually had quite a chat with last time. Amer, now we know.

Chef Shahid came out from the kitchen once more. He asked how long I was down for. Tuesday is his day off, we agreed he would have something special for me on Wednesday. Last time we did this I ended up Currying late in Huddersfield, some of – The Company – were treated, they were tested. We shall see.

Gullivers was still open, the Facilities were utilised once again. My favourite post-Curry tipple was available, why not? Hector was last out, thanks, Kim. In the interim I met a young lady who knows the music of – CAN – better than anyone of that age I have ever encountered. Uncanny!

It was nearing 01.00,  Al-Faisal Tandoori claim to be open this late.  There was no sign of life. 

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Glasgow – Little Curry House – The Hector Challenge

Posted on January 18, 2020 by Hector

Having been impressed by the Lamb Massalam with Methi Aloo (£11.00) served four weeks ago at the Little Curry House (41 Byres Road, Glasgow, G11 5RG), Hector was keen to explore more of their Menu. In the three previous visits, a lack of Seasoning has been the recurring issue, it was time to see if this could be addressed.

John agreed to be Hector’s fellow diner this afternoon, a rather early 13.00 was agreed, opening time. Eleanor was in touch midweek, declaring that she was in need of – Curry. Mags wasn’t missing out. At noon today, Yvonne announced that she and Craig would be joining us. So many people in the West End, something was afoot. Niki’s muriel (sic) was bathed in sunshine as I arrived at Partick Station. I had phoned to verify the 13.00 opening time and book a table for six, just in case.

We assembled outside, six other diners joined us, waiting for a Curry House to open, strange. It was a few minutes after 13.00 when the door finally opened. John decided that given the numbers, the meal would take a while, he bailed, very strange.

Craig declared he would have a Starter then the Tapas Deal (£10.95), a lot of food hopefully. Spiced Haddock with Tomatoes (£6.75) would be followed by Lamb Massalum with Methi Aloo on my recommendation, along with Chicken Tikka Shashliq and Rice. Yvonne also opted for the two Curry – Tapas Deal: Chilli Garlic Chicken, Methi Gosht and a Naan. Eleanor too was hungry and announced Traditional Veg Samosa (£5.95) followed by Lamb Massalum with Methi Aloo with Basmati Rice (£2.60). I assumed that Mags would also go for the Aloo Gosht variant, but said she doesn’t like Methi. We have been dining together for years, the first time I have heard this. Garlic Lamb with Mushroom (£9.50) was her choice, my fallback if my Order was not acceptable. A Paratha (£2.75) would accompany.

As two were having Starters, Mags suggested a Poppadom (£0.90) and Spiced Onions (£1.25). Yvonne was up for this. Who pays for Poppadoms? The Waiter had already approached to take the Order, it had taken us some time to make our choices, John must have been psychic.

Capsicum – I began – if I order Lamb Karahi (£9.50) will I see Capsicum, or is it blended into the Masala?

The Waiter assured me the – peppers – in the given description were blended in. I then asked if Chef could add more Seasoning than his norm, and my final indulgence – dry Methi sprinkled on top. This was not a problem. I had now set the challenge to establish if Little Curry House could serve up a Hector-style Curry.

Water – was the only drinks order. Five goblets were presented, not a huge quantity, fortunately a jug was brought some minutes later. All was well.

Spiced Haddock with Tomatoes

Served in foil, Craig unveiled the solitary Fish covered in a layer of Spices. The Shorva was decidedly – watery. It is likely that this may well have been a residue of the moisture from the Fish and Tomato. A couple of Onion rings were sat atop the Fish also.

Craig was in raptures about his Fish – Beautiful! – he exclaimed – light as a feather.

We were invited to take a Soupçon, generous, there was not a lot of Fish for £6.75.

There was a decent – kick – and not too much for Craig evidently. The Fish tasted of – Fish, how often has Hector written about Fish Curry not tasting of the primary element? Cumin was the dominant Spice.

Craig enjoyed his Starter, Hector was still wondering how such a small piece of Fish could cost so much. We have been spoiled over many years at Yadgar.

Traditional Veg Samosa

The pair, thankfully, of Samosas were accompanied by Chana Masala. The Chickpeas turned this modest Starter into quite a plateful and justified the price.

The Chickpeas were well spiced – remarked Eleanor – at the time of eating. Later she added:

The Samosas were very tasty. I particularly liked the chickpea sauce which had just the right amount of spice.

It took the Waiter two trips up the stairs to assemble the Mains. Warm plates had previously been brought to the table. All of the Dishes were served – Hot, a fact that was remarked upon by all, and thus appreciated.

The Breads were served in quarters, always a contentious point for Hector who prefers to – break bread. The Paratha was once again of the wholemeal variety.

Ace – said Mags, she only managed to eat half of her Paratha.

The Mushroom Rice was plentiful. The uniformity of the Mushrooms made me believe them to be tinned. Surely not? Craig was giving his inclusive Rice away to anyone who desired it, he had more than enough.

Garlic Lamb with Mushrooms

A minimal sprinkling of Fresh Coriander topped the abundant, blended Masala. Large pieces of Meat protruded. Given the quantity of Masala, Rice may have been the better option here. Mags found one bone in her Curry which surprised her. Lamb on-the-bone is always Hector’s preferred option. We were still not sure about the source of the Mushrooms.

A new dish to me – said Mags – Lamb very tender, full of flavour, I enjoyed it.

Lamb Massalum with Methi Aloo

Eleanor had the full portion which had decidedly less Masala than the Garlic Lamb. Ironically, Eleanor had chosen the Rice accompaniment. Craig’s Tapas portion appears to have more Potato than Lamb. When I had this Curry on my last visit, the Flavours from the Potatoes were the standout, Hector loves his Methi.

Very tender, lovely – was Craig’s report on his Dish.

Eleanor: The Lamb was **** and tender, the sauce was pleasant. Overall, a very **** meal. I had an empty plate at the end.

And the n*** word ain’t appearing twice in one statement in Curry-Heute.

Chicken Tikka Shashliq

This I didn’t sample, just as well, I suspect I would have hated it.

A Chicken and Capsicum delight – proclaimed Craig.

Not only that, the sauce appeared to be of the Chilli variety. I had my fill of that in Oranienburg last month.

Craig: Delicious, quite a basic Curry, very tasty.

If indeed it was – Curry.

Fish was the best – added Craig at the end of the meal. So, the Fenugreek in the Potatoes didn’t grab him then.

Methi Gosht

I cannot recall Yvonne ever ordering this previously. It can be quite a demanding Curry, especially when it is Herb-rich as presented here. As much as Hector loves his Methi, the preference remains for a Masala with added Methi. A Soupçon came my way, unfortunately I ended up with a forkful of Black Cardamom, not the most pleasant thing to puts in one’s mouth. I was pleased when Yvonne ordered this, it means I shall never have to.

Lovely – said Yvonne – though she did make hard work of eating it.

Chilli Garlic Chicken

The blended Masala looked a bit – Oily. As much as Yvonne loathes the collection of Oil in her Curry, she made no remark on this. With half of her Naan left, she declared:

The Tapas deal is very good. One of the dishes was enough for me.

The remaining Naan and all of this would form a – doggy bag.

We may never know how this Chicken Curry tasted. Was the Masala overloaded with Chilli Sauce? I was intrigued by the black specks, too large to be Onion Seeds, too smooth to be Peppercorns.

Lamb Karahi

Why this Topping is not made available as a matter of course puzzles. The – Methi blast – is a welcome part of many a Curry. Manchester has its – Foliage, abundant Herb toppings are such a welcomed an addition.

Needless to say I was impressed by the sight of my Lamb Karahi. The Masala was suitably – Thick – what the ratio of Onion to Capsicum was, only Chef knows. Why use the – dreaded green mush – at all?

The Meat was beautifully Tender, quality Lamb, requiring just the right amount of chewing. For once, I made no attempt at counting the large pieces, this was a decent portion. The Spice Level was impressive but not demanding which may explain why there were no complaints from across the table.

Every Curry I have had at Little Curry House has lacked Seasoning. My request today had fallen on deaf ears, this Curry was still lacking. As a consequence I have to question what Flavours I was meant to be experiencing? The taste-buds were working well today, the aforementioned – Cumin – and the – Black Cardamom – which I had after I had finished this Curry confirmed this. This Curry had nothing like the depth of Flavour I enjoyed here four weeks ago.

Were the – blended peppers – masking all?

When I uncovered a piece of Capsicum, that was the end. I had been quite specific at the time of ordering, that my Order was not fulfilled, frankly disappoints.

The Bill

£85.40 This was appreciably more than expected. The printout shows no sign of the – Tapas Deal – being honoured. The Naan (£2.75) should not have appeared. We covered the requested amount, there was next to no tip.

The Aftermath

Yvonne relayed the above to a staff member as we exited.

Five visits is the Curry-Heute norm for being added to – Glasgow’s Top Rated. Visit #5 to Little Curry House may be a long time in the future. Next Saturday it’s back to the Southside where top quality is guaranteed. Before then, there’s the not so small matter of the Manchester Beer Festival. Copious Curry will have to be consumed to soak up the ale.

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Manchester – Kabana – Now Open 7 Days a Week

Posted on January 12, 2020 by Hector

After a splendid night at The Met, Bury, attending this year’s IQ gig, it was back to the harsh reality of getting back to Scotland. I had decided to take the risk of firstly booking with TransPennine Express who let me down on my last Manchester trip, then running the gauntlet that is Platform 14 at Piccadilly Station. Hopefully the 13.26 would run today. Why the 13.26? To give time for lunch at Kabana (22 Back Turner St., Northern Quarter, Manchester M4 1LQ England).

Rizwan Mein Host, was not surprised to see me when I walked in just on noon.

I saw you were out and about – and some people think it’s possible to sneak into Manchester without social media triggering an alert.

About a dozen diners were already in situ, amazing, so many like minded people. Sod breakfast, let’s have a very economical lunch. There was a steady stream of Takeaway customers throughout my visit. Bulk orders had been phoned in and were taken out to waiting vehicles, it was all happening here.

I placed my bag and still damp coat at the table adjacent to the door. The Foliage – was on display, sliced Lemon was present too, a bit of Citrus can take the edge off the Spice Level but also add a lovely tang to a Curry.

*

*

The usual? – asked Rizwan. One would think that Lamb Karahi was all Hector ever ate.

Lamb Karahi on-the-bone (£5.00) and Rice (£1.50) would be brought to the table by Rizwan himself in a few moments. The Boneless version is – aye ready – the on-the-bone usually has to be brought back to the required temperature. As I took my seat so the other two chaps who are front of house acknowledged my presence. Hector was back in his favourite Manchester Curry Cafe.

Rizwan asked if I had noticed anything. I hadn’t. He drew my attention to sheets of A4 posted on the walls. Also! As of January 18th, this Saturday, Kabana will be open every day. Rizwan will still have his day off, brother Mani will be running the show. Al-Faisal across the street will find this impacts on their business, however, they are now open through the small hours. I suspect my eleven recorded visits have all been on Saturdays. I note also that Yadgar Cafe next door to them had not opened today despite their advertised Sunday opening. Even before I had experienced my first Manchester Curry in the Northern Quarter, I knew that Kabana was the place to be. It is written.

Lamb Karahi on-the-bone

The only disadvantage of Rizwan bringing the plate to the table is that I do not get to take a photo of the naked Curry. A suitably liberal quantity of – The Foliage – had been sprinkled on top: chopped Ginger, sliced Green Chillies, chopped Fresh Coriander. More was there for the taking. Beneath lay a veritable plateful of Curry and Rice.

Cloves.

The Seasoning.

The Flavours.

A Hector portion.

The Foliage.

Chillies.

Each of the above combined to make that which is the Kabana Lamb Karahi.

The blended Masala was enough, no more than necessary. The Rice took in enough Masala to make it – Interesting and Flavoursome. I have been congratulating Rizwan on the quality of his Meat for some time, today’s was again outstanding. Tender Lamb is the expected norm, Lamb that absorbs then emits this much Flavour is exceptional. As always, I savoured the – Sucky Bone.

Whole Black Peppercorns were revealed at the base of the plate, I do not recall seeing these previously. Peppercorns and Cloves aside, one wonders what the secret of Kabana Curry is.

Any new discoveries? – asked Rizwan.

Wakefield – was my reply.

I had to look up the name of the Curry House which has to go down as the major discovery of 2019. Syhiba, wonderful Curry – near Kirkgate, a return may be possible if April’s trip to Sheffield accommodates.

The Bill

£6.50   No wonder Kabana is always stowed.

The Aftermath

I had to ask what was on display, uncooked. Lamb Chops, drool.

I advised Rizwan that the mob from Glasgow will be down in the next couple of weeks. He knows most of our faces.

The 13.26 was punctual. The 15.26 was cancelled. The 17.26 was cancelled. That’s a train service? TransPennine no more.

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Manchester – Lahori Badsha – IQ (@ The Met – Bury) 2020

Posted on January 11, 2020 by Hector

Hector is on what has become an annual solo pilgrimage to Bury to see IQ at The Met. The elements did their best today to add stress where none was necessary. How can the 11.40 Avanti train to Euston be cancelled then moments later reinstated to – delayed? For those who chose the TransPennine Express service, even more distress and delay. For TPE passengers, cancelled means cancelled, except when their trains callously start/end at Carlisle.  Scotland, a country too far, even for IQ.

There was a surplus of precipitation today, flooding between Carstairs and Lockerbie caused delays and cancellations. Do Railtrack not employ hydrologists? Instead of arriving in Manchester in time for check-in, I was over an hour late which limited the pre-gig festivities, the rain was incessant.

Chappati Corner (150-152 Cheetham Hill Rd., Manchester, England M8 8PZ), visited in January last year for the first time, was this afternoon’s #1 priority. Their Lamb Karahi as part of their Rice & Three was the standout, a plateful of this was required. Alas, at 17.45 they were closed despite Google Maps suggesting they were open until much later. Why does this happen?

Chappati Corner, why do they spell it that way, is part of a cluster of Curry Cafes at the lower end of Cheetham Hill Road. Lahori Badsha (140 Cheetham Hill Rd, Manchester, England M8 8PZ) a few doors down was the fallback. It was good to see Zak behind the counter again, he was indisposed on my previous visit.

I have only been to Lahori Badsha at lunchtimes previously, impressive as the Curry has been, I have concluded that better could be available if one were to arrive later. Today I was later, I asked for Lamb Karahi. Zak showed me the Menu, it was £24.00 a kilo for the full Desi Karahi experience. I couldn’t eat a kilo to myself at one sitting, believe me. And I was not going back to the Travelodge until after the IQ gig and some Manchester Ales. Taking leftovers away was not an option. I settled for the now customary Lamb Curry (Lamb on the Bone) (£7.50). I decided Rice should accompany.

As I waited, a Salad and Raita were brought to the table by another chap who apologised for their tardiness. A jug of Tap Water was also provided, with ice, refreshing after the journey south. I pondered over the price of a kilo of Lahori Fish Karahi (£15.00). Most UK Curry Houses charge more for Fish than Meat, so how can Lahori Badsha be so disparate? Further investigation is required here. In the meantime, I have put out an invitation for a Curry Buddy to join me when – The Company – are down in Manchester for the Beer Festival in a couple of weeks.

Yet a different chap brought the Curry and Rice, two substantial platefuls. What was I meant to do with the spare plate?

Two could easily have shared the Rice which had been given – the treatment. The Rice proved to have an earthy flavour in its own right. A good choice, Hector.

Lamb Curry (Lamb on the Bone)

Topped with a representation of – The Foliage – that is the Manchester norm, I did not bother to count the Meat as I arranged it on top of the Rice, there was loads. Quite a portion when one appreciates the price. The Meat was all very Tender, minimal chewing was required, decent Lamb. Sadly, the Lamb was not giving much to the Curry, there was no sense of Spice emanating from it. How long had it been in the company of the Masala?

The Masala was sufficient, only the slightest residue of Oil was collecting on the periphery of the plate which was markedly different from my first visit last January. The Rice would absorb some of what little there was, adding even more to the moment. Cloves, they like their Cloves here in Manchester, fortunately these were not overdone. The distinctive Flavours of a Manchester Curry were here, but all in the Masala. Whole large Green Chillies had been cooked in which were complemented by their sliced fresh counterparts in – The Foliage – hence a – kick – was registered, but not the Seasoning. This Curry perhaps had no chance of overwhelming after the perfection which was the lunchtime Curry at The Village (Glasgow) yesterday.

Only one Bone was encountered, some would say that was a bonus, it did accentuate the quantity of Meat on the plate.

Zak was in and out of the premises during my time of eating. I gave the thumbs up as he asked the customary question. As much as I enjoyed the Curry, it did not make the same impact as previously when I have had Bread as an accompaniment. Rice does change the nature of a Curry, it can take the edge away.

Next time the kilo, I need an odd number of fellow diners.

The Bill

£10.50 I eventually realised the Menu was different from last time, a kilo of Lamb Karahi then was £22.00, still good value presently. I assumed I had to pay for the Salad and Raita to be charged this, else I had been given a larger portion than the norm.

The Aftermath

Back out into the rain. Having paid for a tram ticket to get me to Bury, transport was restricted, no buses. I was thoroughly wet by the time I reached Cloudwater to complete the pre-gig Manchester Ritual. Checking my coat in at The Met, the cloakroom Doris remarked on the weight.

It’s heavy.

It’s wet.

It was. I took my spot mid room at 19.58, cutting it fine, but then 20.20 was when I expected IQ on stage. Less time wasted standing, I might survive this gig without fear of falling over a la Bietigheim-Bissingen.

IQ at The Met (Bury) 2020

I have not attempted a review of every IQ gig I have attended in the years of Curry-Heute. The passing of Jaki Liebezeit (CAN) took priority a couple of years back. With the death of so many Canadians in recent days, yesterday marked the passing of one of their most famous citizens, Neil Peart of Rush whom I saw perform twice in the 1980s, their golden era.

With twelve studio albums dating back to 1983, one always speculates as to how the set-list can please those new to IQ and those of us who bought the first album – Tales from the Lush Attic – which was individually hand numbered. Where is my copy now? Then there’s the – Menel era – which I will come back to later. With – Resistance – the latest double CD released last year a lot of material to promote this evening. Having attended the first two (and final) performances of Subterranea in its entirety at this very venue back in 1997/8, I didn’t think they would play the lot, and/or in sequence. The first three or four tracks on Resistance would make fine and suitably – proggy – start to the set lengthwise, or perhaps begin with the epic – The Great Spirit Way – which kicks off the second CD, then play the group of four mid-set. One thing I have to admit, I have only listened to Resistance in its entirety about half a dozen times, it is a lot to take in. I expected to be familiar with the majority of the tracks this evening, but as for naming them… Fortunately, on the tram back to Manchester after the gig, I picked up the set-list from Stanley Mooney. My thanks go to him and his better knowledge of the songs played tonight.

With the recorded intro at full blast, IQ took to the stage and kicked off with Alampandria (Resistance, 2019), the third song on the first CD. Hector’s theories were blown out of the water. I was happy with recognising that this was from the new album but then became confused when I realised I knew the music better than I had imagined I could. Ah, the band had segued Alampandria into Sacred Sound (Dark Matter, 2004).

Shallow Bay (Resistance, 2019) followed on. The somewhat poignant piano intro took me back to Subterranea, this song could easily have been seamlessly inserted into that album. I have written before that I still find two hours plus of Pete Nicholls’ vocals to be a test of endurance. As much as his vocals are an integral part of the IQ sound, it does feel like the same half dozen notes being rearranged from one song to the next.

From the Outside In (Road of Bones, 2013) would be one of only two* songs from the album which is my personal favourite post Subterranea. So no epic – Without Walls – which would have been too much to expect.

The three projection screen accompaniment to Stay Down (Resistance, 2019) was particularly memorable, Bela Lugosi excepted. The two analogue clock hands winding their way rapidly around the clock face, but in opposite directions, could give a Hector nightmares in the days to come. I again knew this was from the new album and one day will edit this to note as to which part of the guitar break was pinched from somewhere in Nonzamo (1987), I think.

Some songs were performed without introduction, some introductions did not identify what followed. The Last Human Gateway (Tales from the Lush Attic, 1983) was a complete surprise. I may have seen truncated versions of the song performed, this was the full bhuna. This song was probably my introduction to IQ, courtesy of Mike Bentley with Pallas, at an afternoon Dial Inn gig (Glasgow). He had a tape prior to its vinyl release. I cannot imagine an IQ gig without The Wake (The Wake, 1988), usually Pete manages to squeeze in more from what I have always regarded as being his own favourite IQ album … so why did he leave after its release?

By this time I was in my comfort zone and started taking some photos. Not being in my preferred spot in front of the bass player, I could only zoom into faces, Tim Esau may have been relieved. It did mean that I couldn’t answer the question about lead instrumentation on some tracks on the new album. I heard a lot of synth, but was it Neil Durrant playing it, or Mike Holmes using guitar-midi? From my viewpoint I rarely saw Mike below shoulder height.

For Another Lifetime (Resistance, 2019) another song from CD#1 and at over fifteen minutes, meant that my predicted twenty minutes of The Great Spirit Way, CD#2 was not going to happen. A somewhat spooky song, with synth sounds which would not have been out of place in Ed Wood’s – Plan 9 from Outer Space. I took note at how well the audience were listening. OK, the two chaps in front of me, and two behind did have thankfully brief conversations during quieter intros, but as a whole, there was no needless shouting out, no distractions, this was a great crowd showing full appreciation of the music. The mix tonight may have been the best I can recall at an IQ show. Perhaps this may have been helped by standing in the centre of the room and not close to the stage left PA. Pete Nicholls has apologised for having a cold in more than one show at The Met in previous years, tonight his singing was as good as I have ever heard it.

When – The Road of Bones (Road of Bones, 2013) was performed, I was once again glad I had made the journey south, I had already heard more favourites than I bargained for.

A Missile (Resistance, 2019), played last January as a taster for the then forthcoming album, was the final track from Resistance. Nothing from – Ever (1993) had been a recurring thought throughout the show. My patience was rewarded by – Further Away – bringing the main set to a close. After many years, I have accepted this as being my favourite track from the Pete Nicholls’ return album. The keyboard climax is on the path towards CAN’s – Halleluhwah (Tago Mago,1971).

Having come to terms with IQ’s – Abba – covers in their encores I was puzzled by what was played on their return to the stage. Was this a cover? Of what? Having mentally noted some of the lyrics, I do not listen to lyrics, I looked them up using the Huawei on the tram. Ten Million Demons (Road of Bones*, 2013), I have rarely listened to the second CD the first one being perfection. The tempo and near electronica surprised me. The album version has a – Chicory Tip – outro, I shall have to listen to – Road of Bones CD#2 – some more.

Subterranea (Subterranea, 1997), how does one play a summary of this, again a double CD? It was a pleasure to see/hear the title track once again, sadly this means the rest of the magnum opus may be lost in the – attic.

The audience were thanked for coming, another sold-out gig. Pete assured us that if we keep coming, so shall they. He mentioned IQ-40 next year, all being well they shall return. Can Hector be permitted to once again outline a model for the evening, and give Pete a rest mid show? The two albums featuring Paul Menel have been – in the attic – for too long. I attended the only Scottish IQ gig that I know of when they supported Mike Rutherford and his merry band at Edinburgh Playhouse, and have no memory of what was played that night. Surely for the fortieth anniversary tour, Mr. Menel should be invited to have his slot and let us hear: War Heroes, Wurensch and especially – Common Ground?

I collected my coat, the Cloakroom Doris remembered it – the heavy one. It was even heavier by the time I had completed the Manchester Ritual.

Bury 2021 – Heaven is waiting, but waiting is Hell.

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Glasgow – The Village Curry House – This is Kharra!

Posted on January 10, 2020 by Hector

Somehow Hector found himself driving through Tradeston at 13.00 on a Friday. The car must have been in autopilot when it pulled up at one of the vacant parking spaces on West St. opposite The Village Curry House (119 West St., Tradeston, Glasgow G5 8BA). It’s all happening in Tradeston, the new Barclay’s building is well underway.

Around twenty diners were taking advantage of The Village Lunch Menu. I signalled to the waitress that I was – only one – she offered one of the booth-like tables which are suitable for one or two people, no more.

The Lunch Menu has been transformed, the choice of a basic Curry with Rice/Bread, or expanding to two courses, or even three if unlimited Tea/Coffee can be counted as a – course. I saw too much emphasis on Chicken Curry in the Karachi 3 Course Menu, Lamb Curry (£4.95) would do. Hang on, upgrade to Lamb on-the-bone for an extra 95p? That, and the inclusive Fried Rice should suffice.

The waitress took the Order, a jug of Tap Water arrived moments later and so did an email. How fitting that I should receive a communication from a new Curryspondent, Rachel. Rachel’s uncles are regulars at Karahi Palace just along the street from where I was sitting. She was thanking me in particular for my coverage of Curry Houses in Warszawa. This will be expanded in a couple of months all being well.

Lamb Curry on-the-bone

Served on a single plate and topped with Fresh Coriander, quite a come down in some ways from dining a la carte. Curryspondent John has questioned the quantity of Meat in the Lunch Menu in times past. There was no cause for concern today, eight decent sized pieces of Tender Lamb sat in the blended Masala. I could see one – Sucky Bone – then I found another smaller piece of Meat. I had enough. The Rice was substantial also, an amount which matched the Masala, well judged, this should be a suitably filling lunch.

In the two years or so before Curry-Heute (BCH), Hector was almost resident at The Village. It is easy to forget just how impressive the Curry served here can be. My recent visits have mostly been for the – Big Buffet Nights – associated with the fasts and feasts. This simple Lamb Curry had the Seasoning that Hector craves, and so the full Village Flavours emerged. This was a wonderful Curry, the Spice was there, the tangy – Citrus – came through and lingered long. This Curry stood head and shoulders above every Curry I have eaten in recent weeks: this was Desi Curry, this was Kharra!

In time honoured tradition, I went up to pay at the till and was greeted by name.

The Bill

£5.80 Curry and Rice, no frills.

The Aftermath

It was another member of the Baig Clan who had greeted me. He has covered the day shifts for years and must be a brother of Kassif and Irram. He mentioned – Specials – which I believe he was suggesting were also available as part of the Lunch Menu. This requires further clarification.

Ah, the Specials Board at The Village, those were the days.

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Edinburgh – Desi Pakwan – Kharra?

Posted on January 8, 2020 by Hector

In the past month, Hector’s Curry intake has been quite diverse: Soupy Curry and Creamy Curry have appeared and have been enjoyed, even – Chicken Curry! – though I am still trying to get over the shocking Fisch Jalferezi served in Oranienburg (Deutschland).

2019 was planned to be the year in which the Curry-Heute coverage of Edinburgh Curry was expanded. In February, Hector took himself to the limits of Leith to visit the impressive Desi Pakwan (61 Leith Walk, Edinburgh EH6 8LS). In April, Mr. Snax put Rustom House on the radar. The Company almost moved in there over the following weeks, then that was it, Edinburgh Curry  no more, until today.

Hector had unfinished business at Desi Pakwan. The Desi Lamb Karahi (£12.50) sold by the half kilo, and taking a reported forty five minutes to prepare, was today’s objective. Arriving at a safe 14.15, the premises were empty apart from Chef who cooked for me last time when I had the standard Lamb Karahi (£9.95). He invited to me to take a Menu and choose my table. For once, Hector chose to be – window dressing.

The Achari Naan (£2.95) worked well last time, Achari Naan! This time, Achari Paratha (£3.25) would accompany. A Paratha costs more than a Naan? More labour intensive, if prepared properly.

I went up to the counter separating the dining area from the open kitchen to give the Order. Chef warned me it would take half an hour, I was prepared for this. I once again checked that no Capsicum would find its way into the Karahi, this provoked the right reaction. Chef assured me:

No, no, I don’t put Capsicum, different system.

So, how does one amuse oneself for thirty minutes in an empty Curry House? By studying the Menu in detail and planning what to have in future visits, assuming today’s Desi Lamb Karahi wouldn’t do a – Rustom Restaurant – and hook the Hector.

North Indian Bhuna (£9.75) features – Bullet Chillies and Methi – Mmmm. Tawa Chanp (£10.95) features Lamb Chops and Julienne Peppers, lose the Peppers. Kofta Kebabi Handi (£8.95) should be Meatballs in a Masala of Chef’s choosing, similarly the Lamb Handi (£9.95). Grilled Lamb Chop Balti (£11.95), so not Desi Lamb Chop Karahi as served so magnificently at Yadgar (Glasgow) but presumably worth a try. I noted with interest that six Lamb Chops are available – Sizzling Lamb Chops (£11.95) – at a very competitive price. Salivating yet?

All of these could have me back soon, however, one more Dish stood out – Kharra Masala Stew (£9.95). Hopefully – Kharra – is being used as it has appeared periodically in Curry-Heute with reference to – Seasoning – and does not refer to the village in Maharashta (India).

So many quality choices, the people of Leith are fortunate to have this on their doorstep. Actually, it’s only ten minutes on the bus from Waverley. How many project venues can Hector run simultaneously?

I returned from checking the Facilities, hand dryer out of order, to find my meal waiting. A glass of tap water accompanied, thank you, I had no liquid accompaniment last time. Where is the fridge for drinks? How have I missed this? It was 14.35, the Desi Lamb Karahi had taken only ten minutes longer to prepare than my Lamb Karahi.

The Paratha was a good size, most certainly thicker than the norm. The layering was present, it was soft, which is why I had not ordered the Lachi Paratha (£2.50) which was described as – crispy. The – swirl – was evident, I liked the Herb topping also. It was a pity the flour was – wholemeal. Tanjore – South Indian Restaurant – serve my favouritist (sic) Paratha in Edinburgh.

Desi Lamb Karahi

Visually, there was no difference between this and the standard Lamb Karahi enjoyed here last February, though the quantity was appreciable larger. A half kilo, the perfect amount when served – on-the-bone. The absence of Oil on the periphery of the mass of Masala impressed, as did the thickness of the Masala. The colour looked natural, again the horror story that was Oranienburg may have scarred Hector.

Why did I order the Achari Paratha? I knew at once that this was not appropriate, the Flavours from the Desi Karahi were going to be drowned by – Pickle. I had to work hard to avoid this. Setting the Paratha aside, I concentrated on tasting the Masala. The Seasoning was below what I hope for, so not – Kharra! The sliced large Green Chillies provided a worthy – Kick. The Meat was delightfully – Tender – and far from pulp, I congratulate Chef for getting the Lamb spot on. The Masala looked – Authentic Desi. The Masala was Tomato-rich but not necessarily sans Onion – is what I wrote last time re the Lamb Karahi, this was pretty much the same. Indeed, I was trying to establish how this differed from the – Standard Karahi. I tackled some of the Meat on-the-bone, here was the difference. I left the – sucky bone – to the end, the bone marrow adds so much. Mmmm.

Back to the Paratha, I ate nearly all of it. The – Achari – element did obscure some of the Desi Flavour, then nature intervened. The Oil finally separated from the Masala, time to dip some Bread … the intensity of Flavour in the Oil complemented the Achari, success.

A chap came in and chatted with Chef in the open kitchen, clearly Mein Host. He looked over and asked the customary question with a fine example of minimalism:

Good?

I nodded as I ate on. This Desi Lamb Karahi was indeed – Good. I would have it again, and without Achari Bread. Today the – wow! – was not present. More Seasoning and who knows – Kharra?

The Bill

£15.75 A very competitive price for the half kilo.

The Aftermath

I engaged with Mein Host, Afan, and introduced Curry-Heute – which will have been ten years in operation three months from today. We chatted about Curry, my favourite part of hosting Curry-Heute. Afan confirmed the Masala had a – Fresh Tomato – base with some Onions and tested my appreciation that this was way better than the standard blended Masala of the Mainstream Curry House.

Desi Pakwan has been in operation for some five years. Afan claimed that he was the first in Scotland to served Karahi on-the-bone and by the kilo. Perhaps in the east, however, Yadgar (Glasgow) have been serving this from a time pre Curry-Heute. PCH, a new calendar?

Opening times have been an issue since my first attempt at Currying here. If memory serves correctly, he said Desi Pakwan is open from noon Monday to Thursday, and from 14.00 at weekends. Having noted the Desi Breakfast (£4.00) served on Saturdays and Sundays from 09.30, there had to be exceptions to the stated opening times. The Desi Breakfast is an occasional feature, running for a few weeks at a time. Hector cannot see himself in Edinburgh that early, unless…

Lazeez Tandoori and Kebab Mahal are the two other Punjabi Curry Houses in Edinburgh that I have found to date. In terms of ambiance, Desi Pakwan wins hand down. So many dishes here yet to sample, if Chef were to have the Seasoning tuned to the Hector palate, the – Wow! – would surely come.

Menu extracts

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Glasgow – Charcoals Indian Restaurant – #1 Curry of 2020

Posted on January 4, 2020 by Hector

With public transport reinstated, Lord Clive and Lady Maggie of Crawley were no longer captives at Hector’s House. Before the first assembly of – The Company – in full this year, a mid-afternoon Curry was necessary. Hector let Clive choose the venue. With staying in the city centre in mind, Charcoals (26A Renfield St, Glasgow, G2 1LU) would become the locus of – the first Curry of 2020.

Arriving at 14.30, all the tables front of house were occupied. At 14.00 the Pre-Theatre Menu (£9.95) replaces the Executive Lunch Menu (£6.95), as is the Hector norm, we would dine a la carte. Mr. Ali greeted us as we entered and showed us to a table in the rear of the premises. As we studied the menu he offered – Poppadoms for the table. There was a collective hesitancy, no choices had been made, he gave us more time.

On Clive’s first visit here he ordered the Chicken Charcoals Goldie (£10.95). Very pleasant, Maggie could eat this – was his verdict. Alas today, Maggie was in the same mindset as Hector, something light was required after the excess of food in previous days. We would both have Fish Masala (£14.95), the most expensive Curry on the Menu, and £3.00 more than charged last time I had it, just over two years ago. In Europe, the price of Fish Curry is typically less than Meat, not so in the UK. Let’s see what happens this time next year after Brexit is due to be completed, we are told.

I read a selection of Dishes to Clive, Keema Aloo (£10.95) – with a kick – suited his requirements today. To accompany, a Keema Paratha was sought, though only Keema Naan (£3.50) is on the Menu, we would ask. Mushroom Rice (£3.25) was a worthy accompaniment for the Fish Masala last time, I suggested this to Maggie, she declined both Rice and Bread.

Ali took the Order, the Keema Paratha was not a problem.  I asked him to ensure that no Capsicum, either green, red, yellow or tartan would appear in my Curry.

I’ll have his – exclaimed Maggie.

One bottle of Sparkling Water (£1.75) and two Still (£1.75) would complete the Order.

Moments later, two Peppery Poppadoms, Spiced Onions and three Dips were placed on the table. This would have kept us amused, however, as is the way at Charcoals, Ali brought complimentary Starters to the table.

Without capsicum – he said – placing a plateful of Chicken Pakora in front of me. Maggie received a plate of Paneer garnished with multicoloured Capsicum plus Onion, a Chat.

The right amount of kick – was Clive’s verdict on the Chat.

It blew Maggie away. I noted that the Cheese and Onion were eaten, the Peppers were not. I rest my case. The thankfully subtle taste of Coconut hit the Hector palate, it must have been in the batter on the Chicken, interesting.

Clive asked if the complimentary Starters had come because Ali knew I would be writing a review, or if this was the norm. The – extras – have only ever been presented when Ali was on duty. I offered a third possibility. It is possible the – extras – arrive because we have chosen from the a la carte Menu and so by default are spending possibly twice as much as the customers who choose from the aforementioned – Menu deals.

The Keema Paratha was a sensible size, i.e. manageable by one person. The Mince had been spread finely and crucially displayed – brown grains – not the dreaded – pink blob. Having taken a plateful of Mushroom Rice, I offered the leftover to Maggie, she accepted. Whole Green Chillies had been cooked into the Rice also, here we go.

Fish Masala

The Aloo Karahi Gosht I cooked for Carnoustie last week set the standard for – The Hector Curry. The Chicken Korma I cooked for Hogmanay was the antithesis. Today’s Soupy Curry was very much a continuation of the latter in terms of Texture, a Creamy Masala. However, with the given description of – South Indian Masala – this Fish Masala  was possibly closer in Flavour to the former.

I arranged the Haddock over the Rice, it was a case of fishing out the solids. It took a few minutes to find it all, the pot was left half full with the Creamy, Peppery Masala. I spooned what I thought was a suitable amount of Masala over the Fish and Rice, in the end it would all be taken. This Curry needed Rice.

Coconut Milk – was also in the given description, fortunately, the taste of Coconut was once again not overwhelming, sweetness avoided. The Spice Level impressed, as the Chillies were encountered, so this built. The White Fish worked well with this Masala. The Peppery, possibly Nutty, Flavours came through, eventually I could taste that which attracted me to this Curry first time around, namely – the Smokey South Indian Flavours.

This would have been enough, Ali had other ideas. A full pot of Vegetable Curry and some – Special Bread – were added to the feast. The Bread appeared to be a stuffed Paratha, as with the Keema Paratha, Potato may have been spread thinly inside, an Aloo Paratha. This was enough to give Maggie a further option, I took one of the quarters to mop up some Masala. The best of both Worlds, but further confirmation that the Fish Masala needed Rice on a practical level.

Maggie offered a few words:

This Masala was not a Korma as you know it. Not as good as your Chicken Korma where the spice built. This was either hot or not hot. Very tasty, didn’t know that coconut went with fish, but it does.

Vegetable Curry

This looked like the whole shebang, Carrots, Peas, Potatoes, Green beans and Sweetcorn were present. I placed a share on the side of my plate. This could have been the – extra – which turned the meal into something truly memorable. If it did, it was for the wrong reasons. The Flavour was reminiscent of the – Fisch Jahlferezi – I struggled to eat last month at MIRA (Oranienburg). The tangy taste of Chilli Sauce does not sit well on Hector’s palate, today’s – sauce – tasted like Chilli with hint of Pickle. I simply could not eat it. Maggie had a Soupçon, Clive ate nearly all of it, he had no problems.

Keema Aloo

Topped with Ginger Strips, a slice of Tomato and a sprinkling of Coriander, this was as – Dry – a Keema as I have encountered. Dry – is good. Had I ordered this, I would have eaten straight from the pot. In doing so, I would have missed the sheer quantity that was present here. On decanting, more slices of Tomato were revealed along with copious sliced Green Chillies. Charcoals’ Keema Aloo has not appeared in Curry-Heute before, I know what Hector will be having next time, and next time will have to be soon. This looked like a – damn fine Keema Aloo. Clive:

Ach – he began – as requested, that was Keema with a kick, definitely some fire in there.

Ali had been over to check on our progress, all was well. It was after 16.00, time to make our exit.

The Bill

£52.85     I can confirm the Keema Paratha cost £3.50.

The Aftermath

Fifteen of us would eventually assemble at the State Bar, – The Company.

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Peanut Masala Chat – goes down well

Posted on January 1, 2020 by Hector

Happy New Year!  There is no Curry-Heute, however, this simple snack could be one for your next gathering. 

Having been impressed by the Peanut Masala Chat served in Carnoustie last week, Hector thought he would have a go.  The assembled six devoured the entire bowl in no time at all. Very simple to prepare, Peanut Masala Chat is so much better than just putting out a bowl of nuts. The recipe is here.

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Home-cooked Curry for Hogmanay in Helensburgh

Posted on December 31, 2019 by Hector

New Year in Helensburgh, who would have thought? This was turning the clock back. Steve and Louise would be the hosts for the evening, Steve would cook a Curry, Hector was invited to provide also. With Lord Clive and Lady Maggie of Crawley in Scotland for the festive period, Hector decided to cook something markedly different from the norm. Competing with Steve’s presumed Lamb Curry would be bad form. Chicken Korma came to mind, especially with the knowledge that Clive and Maggie share the view that this notoriously bland Curry does not have to be served that way.

The Chicken Korma recipe as featured in Curry-Heute dates back to the Curry course undertaken by Hector some twenty years ago. This recipe evolved into – Kashmiri – with the addition of Raisins/Sultanas and flaked Almonds. On my birthday visit to Punajbi (Ibrox), Jazzy mentioned the rise in price of Cashew nuts.

Having purchased a 2kg bag of cooking quality Cashews recently, at what I thought was a good price, it was a matter when would I use them. I decided to thicken the Masala with @100g of ground Cashews. A kilo and a half of Halal Chicken Thighs (boneless) was purchased from the Scotstoun Asian Grocer.

Large Green Chillies which proved to be – slow burners – in last week’s Carnoustie Curry were added.

Plantain, the Creamy Masala should surely go well with this underused Vegetable.

The Plantain was sliced and fried, the only way I have ever cooked it.

Finally, Garlic Mushrooms were added in the final minutes along with the Creamed and Dessicated Coconut. A fiery Chicken Korma with Interesting Vegetables, possibly a challenge for some.

Steve had prepared a standard Mutton Curry.

Steve’s Curry skills have a common origin to my own being the first to adopt then adapt the Recipes from the Curry Course I attended. He had also prepared a Spicy Rice.  Like Marg, Louise likes to stir the pot and claim creative rights.

Poppadoms and Spicy Onions kicked off the ritual eating of the Curry.

After Dr. Alasdair’s impressive Spiced Onions I was surprised to find Steve’s of the same quality. Is there an online recipe which is enabling this? I had brought extra Green Chillies, Steve had the Fresh Coriander, the – foliage – was set out.

We were nine diners, familiar faces, though Carolyn makes her debut on Curry-Heute. As always, there was more Curry than we could eat, people should not go hungry.

Mutton Curry

The Meat had been well cooked, soft and Tender. The ratio of Meat to Masala was favourable. The Masala did not appear to have been blended, when not necessary, why would you? Steve had pitched the Spice Level appropriately for the mixed company.

Chicken Korma

The ground Cashews had thickened the blended Masala as was the plan. The Coconut was not excessive, therefore the Curry was not too Sweet. Nobody appeared to notice the presence of Plantain. Marg did raise it, I had to fish out a piece for Tracey who had previously experienced it in Caribbean Cuisine. As always, Tracey would not eat the Mushrooms. Apparently, those born in the USA are brought up on tinned mushrooms which are disgusting.

Maggie and Clive were first to sample the Masala, they had identical reactions. The expectations associated with Chicken Korma were met, then…bang! These Chillies are not so easy to find, they could have set a new standard. I thought the Spice grew but did not become overwhelming. Marg did say she preferred Steve’s less demanding Mutton Curry.  So it goes.

Hector enjoying a Korma, a Chicken Korma. Perhaps a return to – The Village – for their Lamb Desi Korma is overdue. I believe everyone returned for seconds, as with Carnoustie, Hector was last to finish.

Happy New Year!

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Hector Cooks for Carnoustie 2019 – Aloo Karahi Gosht

Posted on December 28, 2019 by Hector

It’s December 28th, once again Hector and Marg have been invited to stay over on our trip south to feed The Carnoustie Two and invited guests.

Having presented Aloo Gosht Methi Achari back in 2016, disappointment was expressed regarding the boneless Lamb. It was very much a case of what might suit the majority.  Since then there has been a clear demand for – Lamb on-the-bone. The excellent New Spice of Asia (54 John St, Aberdeen AB25 1LL) has everything Hector-le-Chef could possibly need. Two and half kilos of Shoulder Lamb on-the-bone (@£22.00) was purchased two days ago, the car boot provided suitable refrigeration until the preparation could get underway.

Having watched many clips on YouTube on how to create Karahi Gosht, I have reached the conclusion that there is no definitive method. Some start with browning the Lamb in fried Spices then adding the Onions later. Sealing the Meat is too European an approach. At home I would have used the pressure cooker with ground Garam Masala mixed into Oily Water. This time I fried the whole ingredients for a Garam Masala in Oil then added water before the Meat. As I had lots of Fresh Coriander, it went in also. I gave the Lamb a full hour plus to ensure it would be cooked – Tender. Restaurateurs have convinced me not to try and cook the Lamb in the Masala, it burns the sauce. The Meat was removed from the liquid. The liquid could have been used as a Spicy Stock for Soup had I been at home.  Sadly, it was dumped, there was no demand for Hector’s Soup this year.

The Masala was therefore cooked separately. Having only managed to source sliced frozen Onions (two bags), I gave them an hour in a half litre of Oil to hopefully start the Masala Mash. Thereafter three tins of Tomatoes, two finely chopped fresh Garlic bulbs, diced Ginger and the usual Spices were added.

It took one hundred minutes to create the Masala Mash, the Lamb was added for some twenty minutes more. During this time, nine Potatoes were cut to bite-size and cooked al dente.

With the near Curry off the gas, the Potatoes were added and the mix left to cool. The Oil which separated was minimal. Given what I have written about Basharat G’z (Glasgow) in recent weeks, this – Curry – was already a success. The Curry was removed from the pot for transportation and left overnight.

Two Tablespoons of the Chettinad-style Garam Masala I made a couple of months back, plus an entire bunch of Fresh Coriander was all that I anticipated being added some ten minutes before serving. Somehow today’s reheat would take over an hour.

On arriving in Carnoustie, Dr. Alasdair had a mass of dough prepared for Naan. He was putting the finishing touches to something new – Peanut Masala Chat. He needed Coriander, I had brought plenty.  This was followed by his Spiced Onions which featured ketchup and Tabasco as the colourant and Spice. A bag of Chapatti Flour sat on the counter, surely the dough had to be prepared much earlier?

Dr. Alasdair has made better Chapattis. Hector remains to be convinced that induction hobs are not just a gimmick, only cooking on gas gives full control. The Chapattis became burnt and crispy far too quickly.

The Naan dough proved to be too moist to roll out. Paul came to the rescue and demonstrated his Bread making skills. With Chapatti Flour added, he managed to roll out out about half a dozen Naans. Had Paul not stepped in,  we could have been waiting all night for sufficient Naans to be ready. Margie, our co-host, asked for a three minute warning before serving the Rice, this was her night off from cooking after the previous hectic days. Margie also had some leftover Daal to add further diversity to the meal. Hector declined to make Paratha.

*

Meanwhile, the Curry took over half an hour to approach anything like – hot. Mags had some Tomatoes which needed using – put them in the Curry! With the Coriander, more Chillies and the Garam Masala added, it was a matter of not letting the Meat and Potatoes turn to pulp. A further detail, whilst the Oil separated, there was still a minimal quantity.

Knowing how many Chillies I had added to the Curry, it was never going to be – bland. Just in case one of the co-diners needed more, I prepared – The Foliage.

It’s a Manchester thing – I announced.

With the shop bought Poppadoms, Onion Chutney and the very impressive Peanut Masala Chat taken care of, it was finally time to call a halt to the Bread making and hopefully enjoy the Aloo Karahi Gosht.

Aloo Karahi Gosht

In recent months, the Hector objective has been to merge two styles Curry from opposite ends of  the Indian compass: the Punjabi Karahi with the Smokey Flavours of South India. The Texture looked absolutely perfect, Thick, and as far from Soup as Curry can be. Having not blended the Masala, the Mash looked truly authentic.

It tastes like my Curry – was my remark to Marg when I started eating.

Marg saw this as a positive, I always hope that somehow I’ll create a radically new outcome. The Spice Level was such that it built up throughout the eating, it was not a case of the first mouthful being off-putting. Marg managed, so it was not ridiculous. The Seasoning had been adjusted in the final minutes before serving, again not in the face, well pitched, not brave.

I now understood why this Lamb was cheaper than expected, there was an abundance of bones, nobody complained. This is what I had been asked to cook. There was a plenty of Curry, so the piles of bones that accumulated were never an issue.

The Meat was easily the best I have ever prepared. The Texture was spot on, so Tender. The stock I had created had permeated the Lamb, this Meat was – giving Flavour. Marg and our hosts both commented on how pleasing the Lamb was. The Potatoes had also absorbed the Flavours from the Masala, they had remained coherent, phew!

Of the eight diners, two took a modest portion each then stopped. (It was explained to me later why this was so, and not necessarily a reflection on the fayre). Everyone else had seconds, some had thirds. Hector was last to stop eating. This Aloo Karahi Gosht was as good a – Hector Curry – as ever presented.

I always ensure that there is more food than the diners can eat, no small portions, no running out of Curry. When it was time to clear up I had to photograph the remnants, look at how little Oil had accumulated.

To bring Hector back down to Earth, one fellow diner did admit that she had preferred the Machi Masala from a couple of years back. I have been commissioned for another Curry next year, Kofta Anda would be quite a departure, I have a year to learn how to make – Shorva. Will it taste the same as tonight’s Masala? All being well, we shall see.

Two days later…

I gave Howard a portion that was brought back from Carnoustie. I asked for his opinion without prompting him as to why.  Howard’s verdict:

Spot on Mr T. Bought a Paratha to go with it. Decanted half and was stunning. Tasted like something from Yadgar or KP. If it had been poor I would have been kind and said it was ok. Didn’t need to. Depth of flavour and spice at the high end which I liked. Methinks you are getting to professional level. Thank you.

He didn’t pick up on the quality of the Meat, ah well, the flavours impressed.

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