München – Indian Mango – Alles in Ordnung

Posted on September 5, 2020 by Hector

April 8, 2020, the tenth anniversary of Curry-Heute, the plan was to be here in München to mark the date by having Curry at one of the best Curry Houses on the planet – Indian Mango (Zweibrückenstraße 15, 80331, München). Like so many plans this year, aborted. Steve, who discovered Indian Mango and would also have been here in April, joins Howard and Hector for the first trip abroad since Lockdown.

Having checked in, it was straight to Indian Mango, at 17.30 there were more customers sitting outside than in. The waiter, whose name still escapes me, greeted at the door. Herr Battra, the manager, bumped fists as we entered. He disappeared, not to be seen again. Screens were in situ, staff wore masks, no track and trace. Chef popped his head around the counter from the cooking area, a big wave. Alles in Ordnung.

Herr Jolly Kunjappu, musician and philosopher, who founded Indian Mango has moved on. The Menu remains the same as do the prices, a la carte is not cheap. What to have, Fisch Chettinad (€14.00) or Lamm Chettinad (€15.00), Rice inclusive.

Fisch Chettinad is still not on the Menu, having checked it was available, why not have both? I have done this before. The chaps took the Lamm option, Steve added a Garlic Naan (€2.50). Drinks, Mineralwasser (€3.50) and Cola Light (€3.00) completed the Order. No Bier, Augustiner later, we were here for the Curry.

The new guy brought the food, four portions of Rice, four German portions, OK, a test. Sometimes the Lamm Chettinad has been the standout, sometimes the Fisch. I decanted both, Lamm on the left, Fisch on the right. Steve meanwhile was already getting stuck in, his appreciation was immediately forthcoming.

The Chettinad at Indian Mango is like no other, and this includes Hector’s attempt at impersonation a few nights back. However, I will claim that my home-cooked Naan was better, today’s looked thin, peely wally.

                 Lamm Chettinad                                        Fisch Chettinad

The toppings on both were identical, slivers of Tomato, Ginger Strips and a sprinkling of Coriander. Curry, as Dry as Curry can be and still be regarded as such. The Lamb was truly part of the Dish, it gave off so much Flavour. The Lamm Chettinad was indeed excellent, the Fisch offered even more – Seasoning. The Spice Level was – scharf – as is written, however, the Fisch Chettinad had the – Wow!

Hector the Magnanimous, spooned a Soupçon on to the plates of his fellow diners, they too must appreciate the difference. Mission accomplished, the Fisch Chettinad was indeed something else.

Steve took the easy option for his review – just write what I said last time. In time he played the game:

I found the Fisch to be more intense, but that’s the nature of the dish. Another satisfying meal at Mango.

Howard is never short of a word or ten:

Firstly, it’s good to be back in Munich and in Mango. This is a slightly tricky review, to accurately reflect what’s going on. The Lamb was not super-soft, but perfectly acceptable. Some pieces of Lamb had a distinctive Lamb taste, others were neutral. The sauce was excellent, it too varied in intensity. Courtesy of Hector, the juxtaposition of the Lamm and Fisch Chettinad showed there was no comparison. The Fisch Chettinad was significantly better. The spice level was spot on.

With Herr Battra gone, the ending of the meal was an anticlimax.

The Bill

€71.50 (£63.84) Just as well we don’t live in München.

The Aftermath

The noon opening was confirmed for tomorrow. There had to be a photo of Chef. Herr Jolly may have gone, the recipes survive.

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Kirkintilloch – The Indian Cottage – Bring a friend, if you have one

Posted on September 3, 2020 by Hector

The Indian Cottage (10-12, Kilsyth Rd, Kirkintilloch, Glasgow G66 1QD) was established in 1987, that may well have been the last time Hector paid a visit. Sleepovers in Lenzie are well and truly a thing of the past. Today, The Company were assembling in the Kirkie Puffer at 14.00. When Marg offered Hector a lift and lunch was mentioned, there was the opperchancity to return to the Curry House which, from Hector’s perspective, is in the back end of Kirkintilloch.

Arriving at 12.30, the restaurant’s car park was only noticed after we had taken advantage of the larger car park across the way. Open all day, seven days a week, there is a pre-theatre menu, lots of offers, though the lunchtime – two for one – did confuse with the additional – every third person dines for £7.95. The advice appears to be – don’t come alone!

A converted kirk, The Indian Cottage is a large, spacious venue. There is even a mezzanine, taking advantage of the space under the vaulted ceiling. 

Six other couples were in situ as we were shown to our table. Everyone was well segregated, all staff wore masks (properly), contact details were taken on entry. Where I have made no comment on this in recent posts, draw your own conclusion. Some venues appear to understand what is required as here, others – do not, or don’t care.

The Lunchtime Menu has two versions, £14.50 and £15.50, the latter has the Tikka, not for Hector and also the Karahi. On a return visit I’ll challenge them as to exactly what – ballast – may be in the Karahi. With Lamb at no extra cost, the Lamb Bhoona looked like the logical Hector choice, the £14.50 menu would therefore suffice. Marg was not ready for three courses, I promised to help her out with the Vegetable Pakora whilst I would sample the Chicken Chaat. Chicken Patia was Marg’s choice of Main Course. With this, Marg considered Rice as being the logical accompaniment but in the end stuck with her usual Chapatti, today two were part of the deal. The Nan Bread had to be sampled.

The waitress had taken the order for a large bottle of Sparkling Water (£3.95), it was the chap who took the food order. He assured me that no Capsicum was in the Bhoona.

One couple left, two more arrived during our stay, a popular venue, and this the Thursday after the end of Eat Out to Help Out.

The Starters arrived in good time, and immediately impressed. Five large pieces of Pakora, one came my way. Irregularly shaped, these looked and tasted fresh. Good Pakora. The Chicken Chaat had three – well-fired – large drumsticks, chunky. I suppose one has to accept the artificial – red – or does one? Maybe this is what the majority expect. The usual Tandoori Spice Mix had been used, they tasted as good as any example of the genre. Plenty of Meat, finger food, I was amused as a fellow diner attempted to use the utensils to eat theirs. Come on, get stuck in, and don’t go to Nando’s if that is how one thinks Chicken should be eaten.

The waitress cleared the table, our pleasure was expressed. The wait for the Mains had a decent gap.

The Naan! Behold the Naan! I have not seen such an impressive Tandoori Naan in yonks, and it was huge, but not silly huge, and of course served whole as all should be. The pan-handle is usually my favourite piece, today this tip had been overdone. The rest of the Bread was delightfully fluffy and doughy … and look at the blisters. This put Hector’s attempts two nights ago in perspective.

The Chapattis appeared to have been made from my preferred white Chapatti flour, not wholemeal. A good size, one proved to be enough for Marg. Note for next time, order Rice and share the Naan.

*

Lamb Bhoona

The small karahi, I had wondered if we were having – lunchtime portions – to match the menu. Five pieces of Lamb were present, two were large, not too bad a quantity. The Masala was not excessive, and had a decent viscosity, so not – Soup. This was a standard – Mainstream Curry.

Pieces of the absolutely delightful Naan were dipped in the Masala long before I tackled the Meat. The Masala was well seasoned and had a modest kick. I could have spent an extra 50p and had the Spice Level raised, next time. That’s thrice I have written – next time, four times. It looks as though I’ll be coming back, if I can find a friend.

The Meat was super-soft, far from being pulp, and felt as if it was actually part of the Curry, which too often is not the case. If the a la carte menu has this in a larger portion, even better. A Vegetable Side today would also have been a welcomed addition. Three courses, Hector, what more do you want? A plan is hatching, come alone, order two meals, one Meat, one Vegetable, enjoy the Rice and the Naan.

Ssshhh. OK, I’m a great, big, greedy, old Hector.

Mainstream Curry, this had a distinctive flavour, and one I instantly liked which has not always been the case in recent weeks. The burnt blisters added another edge, this Naan was excellent, the Curry pretty decent.

Chicken Patia

Ah well, Marg likes this style of Curry, even Hector’s Chicken Patia recipe does occasionally make an appearance when a change is required. More – red – way too much – red. And too much Sauce even for Marg, who did her best with the Chapatti. Rice would have been the better option to soak up the surplus Soupy Masala.

I watched Marg decant the Chicken to her plate, very large pieces, three slices would be created from each. This Curry had significantly more Meat than the Bhoona.

Sweet and tomatoey – remarked Marg – plenty of chicken, I only managed one Chapatti. A change for me.

Good, so I will not have to cook this at home anytime soon.

The waitress cleared the table once more.

That was some Naan – I had to give the compliment.

He tries to make his own – added Marg. Tries?

They don’t come out like that – I added for the World to hear.

Normally, this would be the end. The chap sitting nearest me had just received Ice Cream covered in a raspberry sauce. Hector was having this, Marg would take the extra 95p option and order a White Coffee.

Ice Cream & Raspberry, what’s not to like? The Coffee was suitably – hot.

The Bill

£19.40   For two diners, great value. Bring a friend, if you have one.

The Aftermath

The Calling Card was given to the chap who had served us, Mein Host. He mentioned a further discount for the a la carte menu as I took some photographs. Hector is unlikely ever to be here of an evening, after the Kirkie Puffer it is definitely time to go home.

Lunchtime Menu

Menu extracts

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Hector Cooks Fish Chettinad & more Naan

Posted on September 1, 2020 by Hector

Having watched even more videos on Naan making, Hector is convinced that the recipe used previously is the one, so why not change it?  I need to discover what happens with two eggs.

Last time, the Yeast proved to be ancient, inert. With new Yeast and even more confidence, the Bread making process began with a teaspoon and a half mixed through 100ml of warm water with milk. This was set aside to kick-start the Yeast.

Today, Fish Curry, Haddock, an attempt to recreate something approaching the smoky tasting wonder that is the Fisch Chettinad at Indian Mango (München). This means the driest of Masala Mash with a distinctive grittiness, here we go.

Machine chopping the Onions is one way, fine chopping by hand, another. Today I decided to create three grades of texture by grating, fine chopping and rough cuts – Grobschnitt! I had Tomatoes that needed to be used and so no tins today. There was also old Ghee that was probably risky to use. Hector was cooking for himself, Curry-Heute can be as experimental as desired. A fiery Red Chilli would add more kick, and a shredded Carrot would provide a trace – Interesting Vegetable.

A fresh packet of whole Garam Masala was opened for the occasion, look at the size of the Bayleaf. I still don’t know what these add. Some dried, smoked, whole Chillies accompanied. The aroma from this Garam Masala, as it was fried in the Ghee, was remarkable. Maybe – fresh – has its advantages?

The Onions were mixed in along with chopped Ginger and Garlic, then allowed to cook for some ten minutes before the chopped Tomatoes and some Tomato Purée were added.

Only at this point did I feel it necessary to add some water. On went the lid, time to go out to the garden.

With visits to shops restricted during Lockdown both by distance and frequency, obtaining fresh Coriander was challenging at times. To rectify this, Marg planted two pots in her new planter. In the last few weeks the Coriander has blossomed, literally.

I cut a handful, a lot of long stems which was ideal for today’s purposes. The leaves were stripped off, the – foliage – and the stems chopped and added to the Masala. The remaining Spices – Turmeric, Chilli Powder, Salt, more Cumin Seeds and Black Cardamom were stirred in along with the Carrot and sliced Chilli.

It is/was Coriander stems which gave the Fisch Chettinad at Indian Mango its grittiness.  At this point I decided to turn off the gas and let everything cool. Time to make some Bread.

Hereafter, 1.5tsp of Salt and two eggs (beaten) are the only precise ingredients. We, Blessed are the Bread Makers, intrinsically have a feel for how much of what goes in. The strong white flour was added to the brew in the bowl, There were actually bubbles which most certainly was not the case last time. A dollop of Yoghurt was added with the first batch of flour. That’ll be £3.00 please. Seriously, I do question the cost of Bread in the majority of restaurants. OK, we’re also paying for the skills of the Bread Chef, something for which Hector’s level of respect has been growing by the month.

One starts with a sticky mess, as more flour is added then something resembling dough is formed. More flour, more kneading, more flour, more kneading, more flour. When the dough stops sticking to one’s fingers then one is nearing the end of the beginning. Some Oil was spread across the base of the bowl, once more around the block and it was time to let the dough rest. Covered in cling-film, I had three hours to see if the dough would perform.

Three hours later…

Wtf? The dough had quadrupled in volume. On touching, it was revealed that half the volume was gas, Hector doing his bit for climate change, not. The texture of the dough was remarkable, unlike anything achieved to date. This was soft, pliable, almost rubbery.

With the Masala cooled, it was safe to add some Yoghurt along with some of my own ground Garam Masala which was basically the starting ingredients once again. Coriander did not seem out of place at this point. With the Fish cut into bite-size pieces, in it went. Again, I decided not to cook it at this point but let everything marinade further.

A half hour later

With the Curry heating on a low heat, the Tawa was brought up to who knows how hot a temperature? Too cool, nothing is going to happen, too hot and there’s the fear of burning the dough instantly. But back in the day when flatbread was cooked on hot stones, there was no control. So, making a worthy dough is only part of the saga, the cooking is the next unknown.

Last time, I rolled the dough very thin, bubbles did form when put on the Tawa. Tonight I kept the dough thicker, about 1cm. To turn or not to turn. Different Sources all have their own version. I spread water over what would be the downside and placed it on the Tawa. Not a lot happened, no blisters. I now know that if I simply keep turning the Bread every thirty seconds or so, then a simple flatbread is what will be created, not what I seek. It was time for Hector to play his Ace.

To create blisters, one needs a gas gun or a Tandoor, however, in one video I saw Chef simply take the half cooked Naan off the Tawa and hold it over the naked flame on the gas hob.

Aha! Much better! And with Ghee pasted across, I have so much Ghee in the house, here was something quite decent.

Fisch Chettinad & Naan

Most Curry Houses serve Chettinad as a Soup, not Indian Mango, not Hector. With the foliage smothering the Curry it was time. It was also time for a newsflash during the BBC six o’clock news. Regarding Glasgow, West Dunbartonshire and East Renfrewshire, Jane Godley will put it more clearly, – we’ve to stay in our houses, nay parties.

The Naan was edible, definitely Bread-like, perhaps a bit rubbery, but easily my best yet. Despite having risen in the bowl, it had not risen on the Tawa to create the required level of – fluffiness. Time will tell if Hector perseveres or goes back to making Paratha which is strangely more complicated but gives assured outcomes.

The Curry tasted exactly as I have been striving for in the past year – the smoky blast – was full on. The Coriander stems had given the required – grittiness. How so little Cinnamon could be so potent, fresh must be all. Cumin was also to the fore. Today no Methi, but not missed. The Spice Level and Seasoning were a la Hector. A Curry which was quite demanding, this had the Dry-Thickness that many would not fancy. Sadly the presence of the Fish proved to be incidental, it was lost in the Masala Mash which perhaps was too abundant. I had the ratios wrong, half Fish half Masala may have been better. With what remains I shall add a heap load of Vegetables when it emerges from the freezer.

The Aftermath

The remaining dough was cut into four pieces, formed into balls, and wrapped in cling-film. Hector has had a dough cutter for years and never knew what it was for. Some hours later there was a scene reminiscent of a Jaques Tati movie, when will this dough stop expanding?

Tuesday morning … Naan for breakfast?

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Glasgow – Karahi Palace – As Good as it Gets

Posted on August 29, 2020 by Hector

Marg is out with Hector in Glasgow for a Saturday afternoon Curry, again? Clearly, there were no hockey balls needing hit today. We arrived at Karahi Palace (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ) just after 14.00 to find two families with noisy weans strewn across the two joined tables to the right. We took the table on the opposite side on which the TV was perched. The door was wide open, just as well I had advised Marg to wear something warm for our visit. 14ºC, summer has ended.

The new chap was front of house with Chef Rashid and Qaiser on cooking duties. It was a few minutes before we were served, the family had ordered quite an array of food including a large karahi of something, plus Pizza which finally shut the weans up. One of the adults was out the game, sleeping, then not eating, and eventually staggering out with his unruly kids. Strange.

Even stranger was Marg’s choice of Curry. Knowing that all Lamb Dishes here are served on-the-bone, she surprised me by going for the  Karahi Lamb (£7.90). Marg would have the customary Chapatti (£0.70) to accompany, and in a week where Hector has enjoyed excellent Plain Naans in Berwick-upon-Tweed, it was back to the favoured Chilli & Coriander Naan.

The serving chap suggested the (half) kilo, however, Marg’s requirements differed from Hector’s, standard portions were required:

One Spicy, one not so Spicy.

Nothing was written down, I heard the Order being relayed to the cooking area.

With the arrival of our food and the photographic ritual underway, five more chaps entered, one recognised me as the Curry Blogger and introduced me to the rest of his company. He reckons that Karahi Palace is second only to Yadgar in Glasgow Curry. The number of Curry-Heute visits to both venues bears this out. I suggested he try Ambala which is turning out magnificent Karahi Gosht presently, and of course the new venue – DumPukht Lahori – along the road from where we were sat.

Karahi Lamb

Karahi Gosht a la Hector, spot the difference. Marg’s portion was topped with Coriander only, this best captures the minimal Masala, in the extreme.

Chef Rashid knows exactly how Hector seeks his Karahi Gosht, Marg would remark that – this is probably the driest Curry I have ever eaten. This Karahi bore little resemblance to those with the Peppery Masalas enjoyed in recent weeks at Ambala and DumPukht Lahori, Karahi Palace have their own unique interpretation and Chef Rashid, Qaiser and Ayaz are all capable of reproducing it.

Hector’s portion not only had the Coriander but Ginger Strips too and an abundance of Green Chillies cut lengthwise. Minimal Masala and a – forest of foliage – here we go.

The Naan would do its job, acting as a vessel on which to support firstly the Masala, then the Meat. The Flavours were so recognisable, an aggressive blend of Spices with Methi mixed in, so distinctive. This Curry could only come from Karahi Palace. There was a hint of something burnt at the base of my karahi which only added a further dimension to the overall Flavours. Just how good was this?

I asked Marg about the Spice Level in her Karahi, she had not uttered her usual – it’s spicy!

Maybe I’m getting used to it?

Aye right.

Marg had Lamb Chops and Ribs in her Karahi, Hector Chops only. The bone count in my Karahi came to three, a lot of Meat. Wonderful Meat, chewing was required yet the Lamb was far from being tough. So much Flavour came from the Meat, far too often one has to wonder what part the Lamb is playing in a Curry.

The different cuts of meat gave added flavour to the meal, an enjoyable experience – was Marg’s verdict on her brave choice of Curry-Heute.

Marg was finished long before me, her Chapatti was devoured, her bone collection assembled on the dinner plates which neither of us were otherwise using. Eat direct from the karahi, it keeps the food warmer. The Naan served whole, was quite a treat. There was a lot of eating here. This Karahi Gosht was truly – as good as it gets.

The Bill

£21.00    I know not how this total came to be.

The Aftermath

Farewells to Rashid, Qaiser and the chaps who by 15.00, were well into their Starters.

Why had they not opened the upstairs dining room this afternoon, or any afternoon? Fifteen diners in the middle of a Saturday afternoon, the perfect time of day to eat Curry.

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Berwick-upon-Tweed – Amran’s Indian Kitchen & Grill – Eat Out to Help Out

Posted on August 25, 2020 by Hector

Day two of three on the east coast, today Storm Francis arrived which made for quite a miserable afternoon for Hector, but Marg enjoyed consecutive coffee shops until it was declared Bier o’clock and The Curfew Micropub came to the rescue. So called summer in the UK, the Mediterranean this is not.

Time was passed amiably until our 20.30 booking at Berwick-upon Tweed’s other Curry House – Amran’s Indian Kitchen & Grill (19-21 Hide Hill, Berwick-upon-Tweed England TD15 1EQ). We arrived punctually but had to wait some thirty minutes to get our table, the place was stowed, so many people taking advantage of the Government Scheme to get us out dining. This gave us time to study the Menu. It looked like the prices at Amran’s are appreciably lower than nearby Magna Tandoori where we were fed last night. The Main Courses here cost less than some Starters at their competitor. Rather than have Starters then Mains, Hector suggested a three Main Course strategy, in this way if either of us was disappointed with our choice, there would be something else.

Moshori Lamb (£6.95) looked ideal for Marg – Cooked with lentils and cream. A sweet flavour with coriander & garlic. Methi Gosht (£6.95), Roshon Kora (£6.95) in Lamb – Lots of garlic, black pepper, fresh herbs in a spiced sauce – looked a good bet plus Special Bhuna Gosht (£7.10) again in Lamb – Lamb seasoned with fresh herbs and spices. Fairly Hot.

We were admitted to the restaurant at 21.00 but did not take our table until 21.06, Marg and Hector both disputed that the table had been properly wiped down after the previous customers. At the time of writing, Marg remains convinced that it hadn’t been. Taking no chances, Marg set to with the gel and cleaned it herself.

When the Menu was brought it became apparent that there were many more Dishes to choose from, some exotic. Only the Moshori Lamb survived from the above choices.

Desi Lamb (£9.95) was just too tempting, it would be served on a Salad with a Nan which otherwise would be £2.50. Special Duck (£11.95) was very nearly Dish #3, but then when will I ever see Sag Duck (£10.95) on a Menu? The Special Duck came with Chef’s – Special Rice (£4.95)

At the time of ordering, the usual question was asked, no Capsicum would appear, this was not a problem. The Sag Duck came unaccompanied, and so a Mushroom Rice (£3.50) was added along with a Tandoori Roti (£2.95) for Marg, expensive Roti.

Two small bottles of Sparkling Water (£2.25) completed the Order.

Were we the only people in the place not drinking bottled Cobra? I do not often comment about – The Facilities – but the toilets at Amran’s were well above average. The place was too busy to take decent photos of our surroundings, however, I did record the progress of preparing the adjacent tables for the next customers. It was 21.35 when our food arrived, quite a delay, but this was no ordinary evening in Berwick-upon-Tweed. Marg reckoned some of the staff looked knackered, actually she said – tired.

The Mushroom Rice was topped with Caramelised Onions, there was easily enough to share. If there was any excess in our Order, it was this. The Button Mushrooms looked too perfect, tinned? The Wholemeal Roti was most certainly substantial. Well fired in parts it looked the business. Marg remarked on the – softness – of the Roti, this did not turn to – crisp – as too many do.

What Naan could follow last night’s – Wonder Naan – served at Magna Tandoori? Served in two bits, always a mark down, this was also an excellent Naan, but last night’s was even lighter and puffier.

Moshori Lamb

Yellow Soup – how else could one describe this? Topped with Fresh Coriander and Syboes, Marg soon unearthed slices of Garlic. Marg described the Meat as having a good quantity. Hector was busy elsewhere by this time, though time was taken to dip some of the Masala, far too sweet for this palate.

Only Marg would order a Curry such as this, it is simply not Hector’s cup of tea:

The colour was off-putting – remarked Marg – but the sauce had a good flavour of garlic and coriander. The lamb was very tender, the dish worked well with the mushroom rice. The Tandoori Roti was soft and allowed me to pick up the lamb in the rich creamy sauce.

Desi Lamb

The pedigree of this Curry was there for all to see, the thickest of Masalas shrouding the Meat, nothing excessive or runny here. The presentation screamed at the customer – don’t even think about Rice with this Dish. The impressive Naan was therefore the correct Bread to accompany.

Tonight, Hector witnessed another of those moments of extreme pleasure. Looking at Marg – expletive deleted – the pleasure that eating this Curry was about to give was relayed across the table. Where did this come from?

This was clearly – Desi Cuisine – the richness of Flavour gave instant gratification. Small, but whole, Green Chillies were mixed through. The Spice Level was taken care of, and the Seasoning, oh yes! Umami, the Meatiness, the Lamb was beautiful, Soft but requiring the correct amount of chewing, night and day compared to the dubious Meat served at Magna last evening.

This is what Curry-Heute is all about, discovery. This Curry could not have happened by chance, this was created by an expert who has found the secret of employing the same Spices and Herbs as every other kitchen, but achieving a standard that is off the scale. Yes, this Desi Lamb was that good.

Two portions of this would have been even better. Marg, on seeing my pleasure, let the Hector gorge on this. How could a Spinach Curry possibly follow this Meisterwerk?

Sag Duck

Hector always hopes for a Masala with Spinach, not a mass of Herbs with next to none. This Curry was very much in the middle of the two extremes. Again, this was as Dry a Curry as one can expect to encounter which suits Hector who eschews – Soup. Whole Green Chillies were again present, these kept Marg at bay. The Seasoning was – sound – the usual bitterness that one experiences with Spinach was not there, again Hector was impressed. I couldn’t taste the Duck, but then realised I hadn’t eaten any. Six pieces only, but each of these was huge requiring to be halved or more, plenty of Meat. As with the Desi, a good texture, so definitely quality Meat at Amran’s.

As I ate both the Duck and the Spinach, so this Dish grew. Hector was well sated at the end.

The Bill

£22.65 after a reduction of £18.15. Same as last night as it happens. Long may this offer continue.

The Aftermath

I had to introduce myself to Mein Host and ask the burning question:

From where did you get that Desi Lamb, I was not expecting that quality on a high street Curry House.

Our Chef is very good, nobody complain (sic) about him – was the reply.

There were further congratulations. On asking where we were from, he told us he knows Bangladeshi people in Glasgow. Strange, to Hector’s knowledge there cannot be many. There had to be a photo, ridiculous as this time necessitates.

A return to Berwick-upon-Tweed could be called for after the days of the virus. To settle into places without booking, to actually see more of the town and sense its history, and of course, to return to Amran’s Indian Kitchen & Grill for more Desi Lamb.

Menu

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Berwick-upon-Tweed – Magna Tandoori – Eat Out to Help Out

Posted on August 24, 2020 by Hector

Curry-Heute should have been blogging today from a Curry House somewhere between Gare du Nord and Passage Brady in – Paris, France – as they like to say in Texas, USA. This was meant to be Marg’s first trip in retiral, note, we no longer have – holidays. Instead we find ourselves having Curry in Berwick-upon-Tweed, a town that has intrigued since we first made a change of driver here on a bus back from London to Edinburgh in the days after the eruption of Eyjafjallajökull. That was ten years ago, Curry-Heute was in its infancy, it has taken a while to get back.

Given the inflated prices of accommodation, everywhere in the UK presently, Eyemouth, back across the Scottish border, proved to have the best deal, we soon found out why. The few places that are open were fully booked, the only Curry House – Indian Brasserie – does not open until Thursday. Too late, Staggs (Musselburgh) on Thursday, maybe now our locus may make sense.

I phoned both Curry Houses in Berwick before committing. 20.30 was the earliest we could have a table in either. Tonight – Magna Tandoori (39 Bridge St., Berwick-Upon-Tweed, England TD15 1ES), tomorrow night – Amran’s Indian Kitchen & Grill.

Arriving punctually at Magna Tandoori, quite a few were waiting to be seated. Somehow, we were last to be allocated a table, which gave the perfect opperchancity to take the classic photo of the Taj Mahal. We were soon placed in the larger room with plenty of space around us. Gel and signing-in done, I noted those who brought the food were the only staff wearing masks. Every venue has its own interpretation of what is required. I suppose, being south of the Border, things may also be different.

The Menus were brought, mine was sticky, and so I missed an entire double page which meant I couldn’t see where Marg’s choice was coming from. It also meant I had fixed my attention on the Karahi Lamb (£9.90) subject to my usual caveat. Marg had found – Special Fusion Dishes – Mouthwatering, zesty, tangy, sweet creamy mild to medium … created by our chef during lockdown. Knowing that Chicken (£10.90) works better with a Creamy Curry than Lamb (£10.90) Marg chose the lesser Meat. The usual Chapati (£1.50) for Marg would accompany. My request for a Chilli (£3.50) & Coriander (£3.50) Naan would be accepted.

There was still the ritual to go through of establishing that the Karahi Lamb would not be a mass of Capsicum and Onion as the Mainstream Restaurants tend to serve. In no way was I expecting tonight’s Karahi to be anything like those I have enjoyed in Glasgow in the last few weeks at DumPukht Lahori and Ambala. Our chap guaranteed there would be no Capsicum, – that’s Jalfrezi – was his means of differentiating. We’re on the same page – was Hector’s response.

Tandoori Lamb Chops (3 pieces) (£8.90) to share was nearly the Starter. Then I spotted Tandoori Horeen (£8.90) – barbecued venison. Having already dismissed the Venison Dishes, all £12.90, this felt like a one off opperchancity to have the best of all Meats that can go in a Curry. But why barbecue Venison then put in in a Masala? Venison is so strong in herb flavours, it surely needs no more? Just get it in the Curry.

A large bottle of Sparkling Water completed the Order. Poppadoms were mentioned and declined. If they wanted us to have them, they could have brought them.

A Monday night in Berwick-Upon-Tweed, and every table occupied. OK, there were fewer tables at this time of – Social Distancing – which was being observed in our room to the full 2m, perhaps less so next door. Is that where the younger diners were placed? Cool if so. Despite the – crowd – I managed another couple of photos of this very fine establishment.

*

Tandoori Horeen

A sizzling platter was placed centre table accompanied by a side plate with a garnish. On seeing that we were sharing, the waiter immediately brought another side plate, complete with the garnish. A bowl of Raita followed.

If one studies the photo, it is difficult to see the Meat through the large chunks of Onion and Capsicum. Five modest strips of Venison were hidden beneath. Three Lamb Chops may have been the better option.

Anyway, no bones here, so we knew what we had. How can Meat be so Dry and require so little mastication? The Venison, such as there was, was quite magnificent. It was very much a case of eke it out by making full use of the other items which filled the plate. The Onions maintained their heat on the platter, good Onions. The Capsicum of course was ignored, but why was it there given the above? Had we been paying full price for this tonight, I might have felt ripped off, this was a time to take the risk and let Chancellor Rishi make his contribution.

As he cleared the table, the waiter asked if we were ready for our main courses. I asked for a break, this was duly acknowledged. Some ten minutes later a different waiter asked if we were ready. This was appreciated, one needs time to digest.

Karahi Lamb

Achtung, ein Zwiebelfest, a – Lamb Dopiaza! All I could see was a mass of Onions, beneath this was the Lamb, somewhere. Had there been Capsicum, this would have been Hector Hell. Actually, this Curry was quite reminiscent of that which Marg has ended up with over the years. A familiar sight then, but apart from the vessel, in what way was this a Karahi?

I finally found ten pieces of Meat, all uniform in size, and reminiscent of the bags of frozen chunks of Meat one finds in freezer stores. Chunks – Marg reminded me I had said to the waiter that I did not want – chunks – of Onion and Capsicum. Here were slices of Onion, and so many of them.

In terms of Flavour, there was not a lot happening here. The Spice Level was decidedly moderate, Seasoning had given way to a slight Sweetness. I knew I could have made a better choice this evening, when in a Mainstream Curry House, order the classics. Still, there were no grounds to complain, Hector was having Curry, and – Every day is a good day to eat Curry. However, there was something else going on that had me in raptures.

Chilli & Coriander Naan

I cannot recall posting a full size photo of a Naan previously. This could well have been the best Naan ever served to this commentator. A sensible size, served whole, not dripping in Garlic, and sliced Green Chillies with Fresh Coriander cooked on top of the lightest, puffiest of Breads. Burnt blisters and big bubbles, beautiful soft – doughy – bits around the edges, thinner in parts. In response to the first waiter to ask if we were enjoying our meal:

That could be one of the best Naans I’ve ever had, you should promote your Chef and pay him double.

Maybe not a good idea – was the studied response.

Chapatti done, it was time for Marg to sample this Wonder Bread. Marg noticed a Sweetness after her Chapatti – well Sugar is part of the recipe – was Hector’s knowing reply.

This was quite a spot after Marg’s Curry.

Special Fusion Dishes – Chicken

The Masala had interesting flecks, evidently much more than just the Soupy Masala anticipated. Marg had stuck to her normal Chapatti, Rice may well have been the better option. I took a dip with my Naan, there was the Creaminess and the Sweetness was not overpowering, there was indeed a tang to this. Not Spicy enough for a Hector, perfect for Marg. For this Curry, it really had to be Chicken. This – Special Fusion Dish – had distinctly more Flavour than the Karahi Lamb.

An enjoyable, sweet tasting sauce with a zesty kick, which went well with chicken and a soft chapatti, a very enjoyable meal – concluded Marg.

The Bill

£43.10 Less the £20.00 discount for Eat Out to Help Out.

The Aftermath

The Head Waiter dealt with matters financial, an opperchancity to present the Calling Card and show him my last Lamb Karahi.

That is not Desi – said the chap presumably referring to his own offering. He admitted that his customers would not cope if he added all of the extra Chillies required to recreate what I was showing him. Had I asked, he could have done more. Why not write this on the Menu? But then tonight I would probably have missed it.

Next time I would have Beef from the Bombay Dishes, and hope that the Bread Chef has not been head-hunted.

The Menu

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Glasgow – DumPukht Lahori – Hector Bounces Back

Posted on August 21, 2020 by Hector

A Friday afternoon, until recently, Marg would have been busy organising hockey teams for Saturday fixtures, not gorging on Curry. Such are the joys of retirement, however, COVID-19 has put the kibosh on our plans for this week, instead of a restaurant review from the south of France we find ourselves on Glasgow’s South Side. Having enjoyed the amazing delights of Ambala in the last couple of weeks, it was time to – bounce back – to DumPukht Lahori (39-41 Paisley Rd. West, Glasgow G51 1LG). Here one finds the same quality of fayre and at a very attractive price.

It was 14.25 when we entered DumPukht, Aqeel, Mein Host and Chef, was happy to see us. His assistant also greeted us. The place was empty until a few minutes later when three chaps came in and took a table. Takeaway customers were also a feature during our visit, it looks as though DumPukht Lahori is becoming quite established.

Today something different, it was time to try the Lamb Peshwari Karahi 1kg (£20.00), to date the – Lahori – version only has appeared on Curry-Heute.  Salt & Pepper are what distinguishes this interpretation from the Garam Masala in the Lahori Karahi.   Two visits back I had a – Roti – which was closer to – Pitta – with Marg yet to experience this, I showed a photo on the – Oppo – and asked. The assistant fetched Aqeel who studied the photo to identify the Bread.

We settled down and waited for the feast to be created. At 14.55 warm plates were brought to the table, followed moments later by the food. Hector was having Curry at 15.00, the optimum time.

The Bread

Lightly fired and with Sesame Seeds on top, the Bread was warm, soft and so fresh, but not what I had been given two weeks ago. Aqeel would confirm this to be Rogni Naan (£1.50). At the time of writing, I discover I showed Aqeel the wrong photo. Perhaps, what we were given previously will never be repeated. Still, today’s was more than acceptable.

Lamb Peshwari Karahi

It would be hard to distinguish this from its – Lahori – counterpart, the same enticing presentation had the Curry Hound salivating. This creation was possibly slightly paler.

Fresh Coriander topped the Meat and Masala spread across the flat karahi. There was a mixture of Meat on-the-bone and boneless. Ribs and Sucky Bones were present. The Masala had the appearance of – something special – which Aqeel has turned out consistently throughout the summer.

Marg took her first share, I followed suit, we knew there would be no problem finishing this. As we returned to the karahi for more, so it became apparent that Marg was cherry picking her Lamb, going for the smaller, boneless pieces. This suited me, four Sucky Bones came my way, a first.

Marg commented on the – Peppery – Flavour which indeed was to the fore. We had been told that the Peshwari version was – less Spicy – which definitely suited Marg. This Karahi was well within her tolerance level proving that a Curry does not have to blow one’s head off to be outstanding. This was all about the melange of Flavours, such a joy, so easy on the palate and nothing surprising, unlike the Lamb Kadhai at Green Gates Cafe earlier in the week.

The Seasoning was right up there, stretching the limit, Salt & Pepper indeed. Getting this right is crucial as is cooking the Meat to the point of being Tender-Soft and avoiding – pulp. The Oil content was impressive by its absence, very little residue. The volume proved to be ideal, with bones present, two can easily manage the kilo without the feeling of having over-indulged. Also, one is not going to leave wishing the portion had been more.

Aqeel came out to take his bow, glad to see his customers enjoying his creation. Meanwhile, at a nearby table, the three chaps were tucking into the same. The word will spread, the Karahi Gosht at DumPukht Lahori is definitely one of the finest eating experiences in the city.

The Bill

£23.00    Cash only

The Aftermath

Aqeel introduced me to my fellow diners as a legendary eater of Curry around the UK. One of the chaps is a big name in Asian marketing/media, an opperchancity for the Calling Card to be presented.

At the counter, I took my customary photos of the prepared Dishes. Aqeel is awaiting delivery of a new fridge, he can then extend his display, and this will include – Fish.

A Fish Curry cooked by Aqeel, this is most certainly something to look forward to.

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Glasgow – Green Gates Cafe – Eat Out to Help Out

Posted on August 17, 2020 by Hector

Hector dining in the Merchant City? It is nearly three years since Hector and Marg dined at The Dhabba, by invitation. Three new venues have opened in that time, Madha was reviewed in 2018, Swadish will have to wait. Tonight it is Green Gates Cafe (24 Candleriggs, Merchant City, Glasgow G1 1LD) following on from last week’s most enjoyable return to Green Gates (Renfrew). On our first visit to Green Gates, the staff told us of their plan to open a second restaurant, Gibson Street was mentioned, that would have completed Hector’s Curry Circle. Instead, it’s Candleriggs which may now have more Curry Houses than Gibson St. had back in its heyday.

I phoned to make a booking just in case the Candleriggs Cafe was going to be as busy as the mother restaurant was last week. My bid for 19.00 was accepted. We arrived a few minutes after.

Having used the hand gel at the door, we were greeted and asked to wait momentarily in the seated area to the immediate left. The premises are decidedly linear, tables down the right, bar on the left. I sneaked a photo of what was a busy restaurant for a Monday night, but then, how many of us were out for an extraordinary Monday night Curry courtesy of the Eat Out to Help Out scheme? Our table was the last on the right, Marg had the view of the restaurant, I could watch the activity in the kitchen.

All the serving staff wore face coverings, the sign in sheet was brought to the table. It seemed like a good idea to use our own gel having used the communal pen. Who always puts gel on their elbows? People initially laughed at my ritual, now they see the sense.

Two menus were brought, the – Tandoori & Healthy Menu – raised a smile. What? No gallons of Oil? The Main Menu has a section labelled – Curries – there’s a word the reader will struggle to otherwise find in Curry-Heute. Only the two Lamb Dishes: Lamb Kadhai (£11.95) and Rara Gosht (£11.95), what if they both featured the evil Capsicum, I would have to ask.

Having had the Butter Chicken (£10.95) at Renfrew last week, Marg was up for something different. Marg too found the Menu to be limited and so announced two Starters and no Main Course as her plan for the evening. Marg reckoned that she has not had Vegetable Pakora for some time, I assured her that it can be made at home, anytime. Veg Pakora (£5.50) it would be and Lamb Chops.

If Marg thought she was going to order Lamb Chops and not give me one she was very much mistaken. How many in a portion? Three has  sadly become the standard. I suggested Marg take advantage of the – Tapas – portion, the Rara Gosht (£7.95) – small – came into play. However, the seed had been planted, Lagan Ki Chops (£8.95), Hector would have his Lamb Chops. Note the plural, also the price is double that charged at Akbar’s (Charing Cross).

Readers in Bradford should skip this paragraph to avoid apoplexy, those in Aberdoom may miss the point. A Tandoori Roti (£2.50) for Marg and a Naan (£2.95) would complete the food order.  £2.50, for one Roti…

Just the one? – Hector is often asked in many a Glasgow Curry Cafe.

A Roti, it’s flour and water!

The order was taken for the litre bottle of Sparkling Water (£4.00), the young chap serving then admitted he could not answer my crucial question regarding the Lamb Kadhai, today was his first day. Mein Host stepped in.

On asking if the Lamb Kadhai had any Capsicum, green, yellow, or red Peppers, Hector was covering all eventualities, Marg jumped in with – it doesn’t matter if they are blended into the sauce…

What?

I was assured that none were present, Peppers were not used. The perfect answer. Hector will continue the fight to have this contaminant erased from all Curry recipes.

As we took our seats, I had noticed that a young girl had a little pot of (Spicy?) Tomato Soup before her. Hector Holmes deduced, wrongly as it turned out, that this complimentary offering which features at Green Gates (Renfrew) would be forthcoming. The complimentary Poppadoms and Spiced Onions which also featured last week in Renfrew did not appear either. That’ll be the Merchant City then.

The goblets, which are also a feature of Green Gates (Renfrew), were again on the table. This was Marg’s preferred vessel for the Sparkling Water.

Veg Pakora

Five pieces, a £ a piece, ouch. The garnish was accompanied by a Spicy Sauce more suitable for the Lamb Chops, we swopped. One piece came my way. I devoured it quickly, the Lamb Chops were waiting and so I did not study the composition. Marg mentioned – Cauliflower and Potato – which I challenged. Cauliflower in Vegetable Pakora? Not impossible, unlikely in a mix.

Quite filling, and doughy – was Marg’s verdict.

No Gram Flour, no Pakora.

Lagan Ki Chops

Three Lamb Chops, four is always better, someone has to lose out when sharing. The Chops were appreciably larger than the norm, even Akbar’s I’ll admit. Well cremated, Spiced and still succulent. Great Lamb Chops, – four would have been better. This may become a new Curry-Heute mantra.

The garnish is worth a comment. Marg took the Mint Sauce, not an accompaniment Hector would ever have with Lamb Chops, then wondered if it was Mint. Did it have Spinach? The Rice baffled, certainly not Basmati, maybe not even Rice, Barley was mooted. More Olives please, one is certainly never enough. Have I mentioned Lamb Chops at Akbar’s? … but then they sneak in Capsicum with the garnish.

For the record, we were asked by two different staff if we were enjoying our Starters.

Hard Acts To Follow

In recent Glasgow outings, Hector has had some outstanding Curry. Karahi Gosht is regarded as the – King of Curry – in Curry-Heute. DumPukht Lahori has been championed throughout Lockdown. Ambala are now serving up a Karahi Gosht which exceeds all previous expectations. Hector has been spoiled of late and so is trying to alternate Desi Curry with the – Mainstream, even Hector cannot live by Karahi alone.

The Naan was presented whole, always a plus. Marg remarked on the buttery sheen, it wasn’t Garlic, thankfully. Light and Fluffy, with suitable burnt blisters, Marg took a piece and said – Crispy. Maybe that bit, for Hector this was the perfect Naan. All but a tiny scrap was eaten, a sensible size then.

With the appearance of having Wholemeal Flour used in its creation, the Tandoori Roti was substantial in size and girth. Marg made short work of the Roti before coming to help out with the Naan:

Very crispy, and a good size for the portion (of Curry).

Lamb Kadhai

Served in a black kadhai/karahi, Ginger Strips and the tiniest sprinkling of finely chopped Coriander topped the Masala. The Oil was already collecting around the periphery of the kadhai, so a Curry certainly not from the – Healthy Menu. (smiley emoticon understood)

The blended Masala looked to be fairly standard in appearance, no mysterious Seeds to interpret. Eight large pieces of Meat were present, four of these would be halved, a decent portion.

The first dip of the Naan into the Masala provoked an unusual reaction, an – Oh!

This was different, unlike anything I have ever tasted, and thankfully nothing like my one and only Curry served a few years back at nearby Obsession of India. This Curry wasn’t nasty, it would just take a few mouthfuls to adjust to.

I decided it was – Clove – which was the dominant Flavour in this Curry. It is Cloves which give the Desi Curry served in Manchester the Flavour that relates to that city. There was nothing subtle about this Lamb Kadhai, this was – in your face. The taste-buds were working overtime to discern other Flavours. A sense of – smokiness – made me think – Smoked Cloves. Perhaps Chef, in the classic South Indian style of preparing the Spices, had dry fried them, to excess? Had the Masala been burnt? In time, Tomatoes came through. At Green Gates (Renfrew) last week I particularly enjoyed the reduced Masala, this was nowhere near as good. I managed not to bite into the solitary Green Cardamom. Strands of a Herb were encountered towards the base of the kadhai, my turn to speculate about the presence of Spinach. Clearly, it was not just – Cloves – which had given this Curry such a powerful and distinctive Flavour.

The Meat was certainly up to standard in terms of Texture. Given the limited choice of Lamb Dishes on the Menu, I would deduce that the Meat and Masala were not strangers. Bread and Masala alternated with Bread and Meat, I thoroughly enjoyed the Lamb.

New experiences are what trying new restaurants is all about, else I would be spending the next few months jumping between Ambala and DumPukht Lahori with the monthly visit to Karahi Palace inserted in between. When does Yadgar re-open as a Restaurant? I ate the lot, the palate had adjusted, in time I had to admit to quite enjoying this strange Curry. The Lamb Kadhai was far from being horrible, but would never make me want to order it again. See the aforementioned venues for better, way better.

Rara Gosht

Topped with Coriander leaves and stems, this is a Curry first encountered years ago at The Downsman (Crawley), a pub/restaurant which is thankfully open again after their enforced individual Lockdown. A mixture of Lamb and Keema, a Curry Marg should have more often, she loves – Mince.

The Rara Gosht was served in a familiar – bucket – used for Mains, this was the – small. OK, it wasn’t filled to the brim and the geometry was such that nearly the same quantity again could have been accommodated. This proved to be the exact quantity which Marg can eat after a Starter, so the plan worked.

Presented in the ideal Keema-style, the Masala was minimal in the extreme, there was no surplus Oil, the – Healthy – option. A piece of Lamb crossed the table, none of whatever Masala was present accompanied it. Hector’s taste-buds registered zilch, no chance during the Kadhai. Marg was not in raptures, but having had Hector’s usual preference for – on-the-bone – thrust upon her in recent outings, she enjoyed the change:

I enjoyed the Keema as well as the chunks of lamb. A hint of mint…

….or was that leftover from the Starter?

For the record, we were asked by two different staff if we were enjoying our Mains. I did mention the Cloves to Mein Host as being such a dominant Flavour.

Marg was not finished, a glass of Mango Lassi (£4.00) rounded off her meal.

The Bill

£47.80 … reduced to £27.80. Thank you, Chancellor Rishi.

When one dines in the Merchant City, the norm is paying appreciably more for what one can get outwith. Marg keeps saying it’s all about the ambience, for Hector it will always be about the Curry. One can expect quality fayre in the Merchant City, and the service to match, however, is the Curry significantly better than what is described throughout Curry-Heute as – Mainstream?

The Aftermath

The Calling Card was given to Mein Host as I showed him the review of our first visit to Green Gates (Renfrew) on the new, and so far, trusty – Oppo. He then remembered me. As I scrolled down to the staff photo, he pointed himself out. Tonight I had no chance of recognising him behind the face covering. I declared that the Renfrew branch could become our local if the bridge from Yoker is ever built. We await this, patiently.

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Glasgow – Ambala – Unsurprisingly, Hector returns to Pollokshields

Posted on August 15, 2020 by Hector

Last Saturday’s Curry with Marg at Ambala (11 Forth St., Glasgow, Scotland, G41 2SP) took Hector totally by surprise. It forced a re-write of the Ambala page on Curry-Heute, the Lahori Chaska Lamb Karahi was outrageously good. In the aftermath, songs were sung, an almost immediate return was mandatory.

Four of us were due to meet today at Ambala at 14.00. Hector managed a connection at Glasgow Central which the Scotrail App did not compute as being possible. As a result, there was half an hour to kill in Pollokshields, an opperchancity to stroll along Albert Drive and take in the sights.

On reaching the premises which once were – Lahore Kebab House – I was surprised to see the conversion to – Aqsa’s – still underway after all this time. It was only on reaching the corner that I realised all of the ground floor premises were closed. A glance upwards revealed two missing floors behind the sandstone brickwork and no roof, another fire on Albert Drive. On April 1st, in the first few weeks of Lockdown, this second block at Albert Cross was destroyed, five months after the first. No casualties were reported.

The new Curry House on the opposite corner – Pir Mahal Cafe – is no more. This unit has become yet another grocer, adding to the impressive array of Halal butchers and grocers along Albert Drive. This leaves Halal Kebab House as the only Curry House on Albert Drive, though – Sweet Centres – appear to be blossoming.

Arriving twenty minutes early at Ambala, I was invited by the chap behind the counter to choose my own table. Two waitresses were on duty this afternoon, one recognised me, the – dippy – one. I chose a large table which accommodated six.

Given that the kilos of Lahori Chaska Lamb Karahi (£24.99) can take up to forty five minutes to appear, I though it a good idea to get two ordered. Bread we could sort later.

Since last Saturday, some tables had been blocked off to provide greater – social distancing. The large table had been split by using chairs to create smaller units. No staff were wearing face coverings today, and if there was a form to complete on entry for – track and trace – I missed it.

I received a text informing me that we would only be three diners. I quickly had the Order reduced to 1.5 kilos. A half kilo is charged at a rather inflated – £15.99. I can see why the effort in producing this wonder dish may justify the price, however if one has already ordered the full kilo, well…

The waitress stayed to chat. I told her that she had done me a big favour last Saturday by bringing me – the wrong Curry. She claimed that the standard portion of Desi Karahi Gosht (£10.99) is also the Lahori Chaska Lamb Karahi. When I next encounter Ahmed, Mein Host, I shall seek clarification. Previous experiences suggest otherwise.

Mags and John were punctual. This was – Chapatti John’s – first visit to Ambala. Three Chapattis (£1.30) were ordered, along with a Tandoori Roti (£1.20) for Mags and a Nan (£2.40) for Hector. Two Dips had been brought to the table, as there were no Starters, these would not be touched.

The early arrival had paid a dividend, the wait was well within acceptable parameters.

Why did I again forget to ask for my Naan to be served whole? Still, the Nan was all I could ask for, light and fluffy. Today I would manage all but a crumb. The Roti was appreciably larger than the traditional Chapattis. Good Bread, all were happy.

Lahori Chaska Lamb Karahi

Chef could have served the lot on one large flat karahi, thankfully, the Curry was served on two karahi of differing sizes. John opted to take the half kilo such that he could tear in and not have to wait to see how fast his – opposition – was eating.

Once again, Ginger Strips and Coriander topped the Masala Mash which was already releasing its Oil. Slices of large Green Chillies had been cooked in then some added as a topping also. All looked well, Hector is always under a bit of pressure, but unless the Chef had changed, all should be well. John loves his – foliage – a la Manchester. He wondered as to what would happen if he turned up with his mix of Coriander Leaves, Ginger Cubes and Sliced Green Chillies to smother the top of his Curry.

My fellow diners were immediately impressed. This Karahi was from the same hand as last Saturday’s. The all important Seasoning was there, the distinctive – Butteriness – from last week was less noticeable, yet the intensity of Flavour maintained. The Spice Level was well pitched, manageable by all one would think. The Meat was again as Tender as can be, – melt in the mouth Lamb – remarked Mags. For Hector, this was again the Perfect Karahi, a decent quantity, and full on in terms of Flavour. I can see many more visits in the coming months, yet I also have to be faithful to my other favourite venues. Then there is the matter of how good is Ambala’s yet to be tried – Lamb Shinwari? Hector also loves Afghani Cuisine.

John could easily have cleared his karahi, he had a cunning plan. John reckoned that by saving some of the Masala he could use it to make more Curry at home. And so there was a Takeaway Masala, but not before the waitress asked John if he desired more meat.

My fellow diners offered their comments at the end of this meal of exceptional quality:

John – Up there with the best. Perfectly balanced, great blend of spice and taste. Uniquely their own.

Mags – I agree, it’s one of the best I’ve had recently, amazing. I’ll come back here again easily, as long as it’s the same chef.

*

The Bill

£48.48   Ambala is registered in the – Eat Out to Help Out scheme, however, today is Saturday.

The Aftermath

I told the young chap who appears to be the manager once again that the Karahi at Ambala has improved beyond all recognition. The mature gentleman who is often seen sitting behind the counter, thanked me for my expressing my appreciation of the fayre.

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Renfrew – Green Gates – Eat Out to Help Out

Posted on August 12, 2020 by Hector

On consulting the Government App, it gives a list of restaurants within a five mile radius of Hector’s House participating in the Eat Out to Help Out scheme. Green Gates (65 Ferry Rd, Renfrew PA4 8SH) appears on that list without caveat – life jackets not provided.

I phoned at the 17.00 opening time, the first available slot this evening was 20.00. With the Renfrew Ferry due to stop around 21.00, it was either risk having to swim back or take the car. We chose the latter. There is still no sign of the new bridge linking Renfrew with Yoker. If/when that day comes, Green Gates could well become – our local Curry House.

Hector and Marg arrived punctually, despite every traffic light in Renfrew turning red as we approached. There really is a junction in Renfrew where the traffic passes, without barriers, – on the right.

A one way system was in operation at Green Gates, ramp in – stairs out. We walked up the ramp as required, and did the hand gel ritual before signing in. All serving staff wore visors, those behind the bar had face masks, some of the time. Every table had a bottle of hand gel in situ. Not being familiar with these premises, one assumes the tables were more spread out than normal. We were shown to a well isolated window table.

The Menu was not overlong, Lamb Karahi was not an option – peppers – were clearly admitted. The Goan Fish Curry (£14.90) has Coconut, I wasn’t taking the risk of this being dominant. It was back to the – Old Favourites – Lamb Rogan Josh (£10.95) – has a condensed onion and tomato based sauce – this was deemed worthy of exploration. Marg unknowingly would make the same choice as on her last visit – Butter Chicken (£9.95). Assuming a Soupy Curry Marg suggested we share Rice and Bread. Mushroom Rice (£3.25) and a Nan (£2.95) fitted the bill. Apart from the Fish, Main Dishes are available as – small portions, excellent for trying something new or our case, adding an – Interesting Vegetable. Aloo Gobi (£5.95) completed the food order.

No Starters? – asked the waiter. Why be greedy?

The Drinks Order had been taken first, Marg chose the customary Sparkling Water (£1.95), but being a warm evening, a pint of Kingfisher (£3.95) was about to come Hector’s way. The first mouthful hit the spot, but having kept the majority until the end of the meal, it was far too warm. Suggestion for next time, have two pints, one at the start, one at the end.

Complimentary Poppadoms and Onion Chutney were brought to the table, no fuss, always appreciated. As with the previous visit, a Soupçon of Spicy Tomato Soup accompanied. Only lukewarm, it was still a pleasant treat.

The Mains arrived in good time, fitting everything on to the small table proved to be challenging. The Nan was in the classic teardrop shape, the pointy bit is always a highlight. Soft, light and fluffy with enough burnt bits, a perfect Naan. Marg took her share of the Mushroom Rice, that which remained did a better job of covering Hector’s plate than the pitiful quantity of Rice served two nights ago at The Village, and for the same price. Tonight there was indeed enough to share. All was set.

Lamb Rogan Josh

Topped with a sprinkling of Fresh Coriander and a single Ginger Strip, the Masala had indeed been cooked down to create the hoped for – Thickness. There was not even a hint of – red – but then oh no, two pieces of the dreaded – Mush – were encountered on decanting, then later a third. These were returned to the karahi, hopefully no damage had been done to the taste of Hector’s Curry.

The first dip of Naan in the Masala revealed the Seasoning was there. The Spice Level initially appeared to be set low, but as the perspiration collected on Hector’s brow it became apparent that there was indeed – Spice – in here. A powerful and – Earthy Flavour – emanated from the Masala, whole Peppercorns were encountered, along with the third piece of Capsicum. The tender Meat count was up to double figures, and ranged from soft to chewy. There was plenty to get one’s teeth into here. Had this been served as a – Bhuna – I would have been more than pleased, this Curry was far from the Tomato-rich Rogan Josh of old, or the – Creamy – interpretation that currently prevails. The Mushroom Rice was the perfect foil. I would most certainly have this Rogan Josh again.

Aloo Gobi

As a – Side – this was a decent quantity. An Onion-rich Masala shrouded the Potato and Cauliflower, Mustard Seeds may well have been the little black spots. Both Vegetables had been cooked as Hector likes them, there was still a bit of firmness.

A slight tang was detected, however, the hoped for blast of Flavour from this Dish did not happen, the Rogan Josh was way too powerful. Most of my share of the Naan was eaten with the Aloo Gobi, diversity achieved.

Butter Chicken

Here was the Soupy Curry which Marg loves and Hector eschews. The Red Creamy Masala may suit some, it looked pretty much like the Tomato Soup served earlier. Marg was of the same opinion:

It had a good flavour and went well with the Chicken. I enjoyed the Cauliflower and Potato as it had slightly different flavours. The Naan was crispy, not doughy.

Marg asked for an extra hot Latte (£2.95) whilst I tackled the remnants of the warm Kingfisher.

The Latte and chocolate mints completed the evening – concluded Marg. Hector was waiting for a – ping – to say there had been another goal at Ibrox. When finally, I checked the app, two more goals had been scored. An excellent evening.

The Bill

£22.93 with the other £18.97 being taken off by Chancellor Rishi. Cheers!

The Aftermath

I have been told that Chef Gurmeet of Punjabi (Charing X) fame now works at Green Gates. I asked the waiter, this drew a blank. Maybe he’s at the other branch in Candleriggs? Green Gates Cafe, I note the new venue in the Merchant City opens at noon on Fridays and Saturdays. This is perfect for Hector, one of two new city centre Curry Houses still to be reviewed on Curry-Heute.

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