Lockdown Curry #21 – DumPukht Lahori / Tiffin Express

Posted on June 28, 2020 by Hector

It was again time to celebrate the Lamb Lahori Karahi as served at Glasgow’s newest Curry House – DumPukht Lahori (39-41 Paisley Rd. West, Glasgow G51 1LG). I phoned Aqeel yesterday to arrange a kilo which is on sale at a most attractive price – £20.00. Two Chapattis (£1.00) would complete the Order. 14.30 was the agreed collection time.

The heavy downpour had stopped as I headed south, through the tunnel, driving the permitted 5.1 miles to the Southside. Edmiston Drive is still blocked, a slight detour was again required taking me past Punjabi Ibrox. I’ll be back there soon.

Aqeel put his hands to his head as I entered the empty Restaurant-Takeaway. He had forgotten I was coming. Fear not, the Karahi was mostly prepared, he just had to apply the finishing touches – Yoghurt and presumably Garam Masala. Browsing yesterday, I came across Chaat Masala which features Asafoetida and Mango Powder, both of which I have used in the preparation of a Karahi Gosht. In Hector’s Cooking, there’s still something missing, and Chefs, not even Bill, are not telling me what it is.

I took some more photos of the empty premises whilst I waited the twenty minutes for the Karahi to be perfected and my Chapattis rolled out and cooked. Once more, the Chicken Curry and the Chicken Pilao/Biryani were on display. Aqeel would appear to operate with two bases, one Chicken, one Lamb. One day, Hector will be invited into a Curry kitchen and discover all the secrets.

The Bill

£22.00 Cash only. The best value Lamb Karahi by the kilo in the city.

As I took my leave, I expressed the hope that my next visit here would be to sit in. In a little over two weeks, Pubs and Restaurants are due to reopen. I’ll be back, as soon as I’ve been to Yorkshire for some Bradford Curry. As I write this, I am reminded of the promise I made to Aqeel at the beginning of March before heading off to Polska.

Twenty minutes later I was unpacking the Takeaway. The Curry was still hot, the Chapattis had cooled but I decided not to mess about and just get eating, well after the ritual photos.

One Chapatti was clearly more fired, this is the one I chose to eat today. A decent size, and with excellent Girth, a classic Lahori Chapatti.

Lamb Lahori Karahi

Topped with Ginger Strips, the Oil had already separated. Decanting from the plastic container to the plate created the Karahi norm. The Masala Mash featured pulped Tomato leaving me to wonder about the Onion content. The Lamb was on-the-bone, Hector was set for the full Karahi Gosht experience.

Cloves! Manchester! I have yet to establish if Aqeel has ever been to Manchester, or is aware that his Karahi could pass for one of Manchester’s finest. This is what I was looking for today, sheer joy. The Meat was – Soft, minimal chewing required. The Meat came off the bone with ease. The Spice Level was not as demanding as that served previously, and this time, no extra Chillies from a Naan. The all important Seasoning was spot on. This Karahi had all the Flavour one expects, proper – Desi – cooking, and streets ahead of the more Mainstream Curry had midweek from Bawarchi.

A solitary green Cardamom was encountered, no Cinnamon Bark, but then I hadn’t even bothered studying the other container. Now I see the Sucky Bones are there, there will be a midweek treat. Today there was no need to over-indulge in Curry, there was something else to follow.

The next visit to DumPukht Lahori will be the landmark – #5. DumPukht will be reclassified. Today’s Curry may well be the last posted in Glasgow’s South Side. Glasgow’s Top Rated – is looming. Such is the regard, the level of expectation, the fayre served here has to be experienced.

The Aftermath

For the third time in Lockdown, Hector cooked a Carrot Cake. Yum!

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Lockdown Curry #20 – Bawarchi – A Temple Takeaway

Posted on June 24, 2020 by Hector

Since the start of Lockdown, Hector has blogged some new recipes but not any new venues. This evening, with Marg on more picnic duties, there was an opperchancity to experiment. There is a remarkable number of Curry sources within the permitted five mile radius of Hector’s House, even allowing for that obstacle called the River Clyde. On identifying Bawarchi (995 Crow Rd, Anniesland, Glasgow G13 1JP) as a possibility, the mind was made up.

Going back some twenty years, this is a Curry locus well known to Hector. Agra, which once occupied these premises, became a favourite venue. The Curry at Agra had a distinctive flavour, that which one seeks, and this was before Hector went on the search for Desi Curry leading to the birth of Curry-Heute. Bawarchi, as the venue is now branded, would have been visited by now had they been open mid afternoon, Temple-Anniesland is not where I normally find myself of an evening. One may question why the chance of sourcing a Restaurant standard Curry, north of the Clyde, has not been realised during Lockdown. Regular readers will know why.

All sources quote a 16.00 opening. Phoning at 16.25 there was no reply. Ten minutes later Bawarchi phoned me back, an encouraging start. The Order relayed, Hector headed east for the short hop along the Boulevard, content that the request for a Chilli and Coriander Naan had been accepted. I had verified that Lamb Desi (£8.25) did not have added Capsicum. Spring Onions – is the Topping the Chap on the phone had declared. Lamb Chops (£4.75), Hector has not had Lamb Chops since Lockdown began. These were envisaged for a midnight snack. Maybes.

Parking was not an issue despite the double yellow lines directly outside of Bawarchi. The shutters were down over the windows of the restaurant, Bawarchi has a dedicated – Takeaway Shop. I still wonder about the presence of Spice Heaven across the street, a rival in such close proximity in this secluded part of the city. Who knows the quality of the Curry until they are tried?

I photographed the opening times outside the Takeaway part of Bawarchi. 16.00. The shop was Spartan, all surfaces bare, no Donner rotating. Hygiene appeared to be paramount, as it should be at all times.

After a minute standing alone, I spotted the bell on the counter. The Chap appeared. Order for Hector. And so it was presented.

The Bill

£15.95 The Chilli & Coriander (£2.95) Naan was charged at the same price as their Garlic & Cheese Naan. A complimentary 500ml bottle of Coke was presented.

Cheers!

Lamb Chops

Only three. Four is better than three, but then five is better than four. They were suitably cremated, promising, laters.

The Naan was comparatively thin, as in not risen as much as it might have, which is the payback for having Chillies rolled in. Lightly fired, whole, and with abundant Coriander, this looked very appealing. I reckoned I would manage half.

Lamb Desi

Soup! What a lot of Masala. A Vegetable Rice could well have been a better accompaniment. This much Masala with Bread is going to be a splashy affair. The t-shirt needed protection. The t-shirt, from the bottom of the drawer, Miller’s Thumb Brewing, the long gone micro-brewery which brought Hector to Temple regularly between 1998 and 2003. American Hops, Mmmmm.

I don’t know what happened to the Spring Onions. I could see a herb strewn through the Blended Masala. The Masala was not going to reveal the presence of Cardamom, Cinnamon, Cloves, etc. One deduced an Onion and Tomato base, classic BIR Curry. Visibly, there was nothing to suggest why Chef regards this as – Desi. But then, like – Handi – it can be anything he chooses. Sixteen large pieces of Meat were present, this was quite a portion, sadly two portions in many a restaurant. Great value.

Dipping the Naan into the Masala, Hector was impressed. The Spice Level was enhanced by the Chillies from the Naan, the Seasoning was well within acceptable parameters. Whilst there was nothing distinctive, which I would expect in a Desi Curry, this certainly had – Flavour. The Naan was disappearing way faster than anticipated, time to tackle the Meat.

Halfway, biting into one piece of Lamb, I tasted nothing other than the Meat itself, no Spice. This made we aware that all other pieces were therefore giving not taking. There’s Lamb, then there’s LAMB! The quality of this Meat was outstanding, and there was so much of it. Tender, for once, would be an understatement. The lack of Interesting Vegetable did not seem to matter, though a Vegetable Rice or even a Spicy Rice, may have enhanced the overall experience.

As I fetched the rest of the Naan, I realised that this was the largest volume of food I have eaten at one sitting during Lockdown. I was really enjoying this Curry, it was decidedly – Mainstream plus.

Clearing the plate was achieved with remarkable ease, cue the Lamb Chops!

A minute in the microwave turned out not to be a good idea. One Chop was well and truly destroyed, leather, a lesson learned. The other two Chops had survived – nuking. The Mint in the accompanying Dip proved not to be Hector’s taste.

Lamb Chops, Mmmmm.

Bawarchi, the restaurant, will have to be visited when the present restrictions are lifted. The 16.00 opening time, however, does frustrate.

The Aftermath

Nicola, the First Minister of our pleasant land, announced the dates this afternoon to set us free. Hotels are booked, by this time next month Hector should have revisited favourite venues in Yorkshire and Manchester. Bring it on!

Menu

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Lockdown Curry #19 – Karahi Palace – Qaiser Can Cook!

Posted on June 20, 2020 by Hector

The weekly journey to the Southside for a Takeaway is becoming a mini pilgrimage. Today it was a return to Karahi Palace (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ). I phoned in my Order around 13.00 so as to have it ready for the preferred Saturday afternoon Curry time of 15.00. Once again Marg will spend her Saturday in a garden elsewhere, leaving Hector to have Curry, Football, Zoom and Bier. How many more weeks of this?

The 5.1 mile drive was judged to perfection. Parking around the corner in Centre Street, I entered Karahi Palace right on 15.00.

Qaiser was manning the kitchen, a new chap was front of shop. This is the first I have seen Qaiser in months, he was putting the finishing touches to my half kilo of Karahi Gosht (£12.50), the Chilli and Coriander Naan (£2.50) was already wrapped in aluminium foil.

*

I took the opperchancity to photograph the prepared Curry. Mine would be way better.

The Bill

£15.00  Note the half kilo.

Qaiser presented me with a small flyer, this advertises the new Karahi Palace website and their – app – simply called – Karahi Palace. Unique, they got there first.

I’ve put in extra Methi and Salt – Qaiser assured me as he handed over the poly bag.  He knows how Hector likes his Karahi Gosht.

Qaiser has learned the art of preparing Karahi Gosht in the last year or so. Ayaz, Mein Host, and Chef Rashid are good people to learn from. If only Hector could be invited for lessons also.

On reaching home, no further heating was required. The aluminium foil containing the Naan, was hot to touch, the plastic container also.

The Naan, still whole, was Thin, well fired. The large perforations may have gone some way to stop it rising. Chillies and Coriander had been embedded in the dough before the Naan was cooked. I reckoned half of the Naan would suffice, in the end, Marg brought through another sixth before heading out for her picnic.

A well known and reliable Curry Blog records that I had this very meal fifty two weeks ago today. I described the Chilli and Coriander Naan, cooked that day by Chef #2 Anwar, as the best ever. The standard was set. This also reminds me that today should have been the climax of the Glasgow Real Ale Festival – G-RAF.

Karahi Gosht

Ginger Strips, and Green Chillies sliced lengthwise, topped the Karahi. There was a lot of Oil and so potentially a lot of Flavour. Tomato skins and Seeds stood out in the Masala Mash. No needless blending here, this Masala had pedigree.

I decanted a generous portion, tomorrow’s lunch taken care of.

Ah – cough – Wow!

This was an aggressive Curry, the Chillies bit hard. The intensity of Flavour was remarkable, Hector had his Methi and a brave level of Seasoning. Some of the Meat was Soft, some slightly chewy, and there was a Sucky Bone. Hector was in his element, in the zone, a decidedly happy place. As I have written oft with regards to the Karahi Gosht served at Karahi Palace – I could eat this every day.

The quality of their Karahi Gosht never fails to astonish.I had judged the quantity to perfection. The appetite was sated, there was no temptation to go back for more. However…

The Aftermath

The Midnight Munchies took hold once again. A Soupçon was reheated, wonderful!

Tomorrow’s lunch may have been reduced, it will still be magnificent.

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Lockdown Curry #18 – Hector’s Home Cooking

Posted on June 16, 2020 by Hector

With some apples badly needing used up, this was a good day to cook Hector’s simplest recipe – Curried Eggs – with Pork Cutlets. It did take longer than the usual hour to prepare, some pieces of apple could have been cooked for another twenty four hours and still not have turned to pulp. This was reminiscent of – The Great Potato Debacle of 2011.   Still, the sauce acquired the necessary flavours.

This – Curry – is always a success and goes down well with people who visit and may not be ready for the full blown – Curry Experience.

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Lockdown Curry #17 – DumPukht Lahori + Tiffin Express – The Joy of Lamb Lahori Karahi

Posted on June 13, 2020 by Hector

Yesterday, when Marg announced she was having a picnic elsewhere today, Hector’s mind for some unfathomable reason turned to – Curry. It was time to once again celebrate the re-opening of DumPukht Lahori (39-41 Paisley Rd. West, Glasgow G51 1LG). Hector phoned Aqeel and arranged a kilo of his wonderful Lamb Lahori Karahi (£20.00) served – on-the-bone – as it surely must be. To accompany, a solitary Tal Naan (£1.50). As before, Aqeel tried to offer me more Bread, how could one Naan be enough? The Order was timed for today at 15.00.

Saturday, 15.00, Hector’s optimal time for his weekend Curry. It has been a while.

Arriving just before 15.00, Aqeel was putting the final touches to the Karahi. I saw the Yoghurt go in, a couple of spoonfuls only. The Naan was rolled out, Sesame Seeds sprinkled on top, then Aqeel used his knuckles to make a series of depressions across the surface. For a Rogni Naan, there would have been perforations to stop it rising, this was new (to me). The Naan went into the Pizza oven.

Whilst I waited, the ready Curry was studied, Chicken in a mass of Oily Masala, Chicken Pilao and the remnants of a Chana Curry. On the grill, some Chicken was being cooked for another order. I was about to meet my fellow customer.

Maintaining – social distancing – throughout, I was introduced to – The Accountant. We chatted all things – Curry, Hector once more in his element. That I do not give Curry Houses scores, seemed to surprise. In terms of the Curry Houses in Scottish and English cities in particular, I explained that if I keep going back, then they must be good. When I rhymed off my favourite Desi Houses in Glasgow, he appreciated that I take my Curry seriously. Aqeel told him I have always ordered the kilo of Lamb Karahi. Had there been more opperchancities to sample more of the Menu I would surely have done so by now. But then, the outstanding Lamb Lahori Karahi is why I have been mentioning DumPukht in despatches of late.

Punjabi cuisine was discussed and the Oily Curry on display in particular. That is how it is preferred. On being asked if I had been to Pakistan, I gave my usual reply – No, but I have been to India and Sri Lanka. My fellow customer is convinced that I would meet with no trouble if I visited Pakistan.

The Accountant has known Aqeel for some time and mentioned his previous place of employment. I shall not. I asked if he knew of Aqeel having a Manchester connection.  On Visit #1 there was a pronounced – Taste of Manchester – in Aqeel’s Karahi. Last time it took a few moments to emerge. If this distinctive flavour can be maintained then the Karahi at DumPuhkt will become legendary, well in the World of Curry-Heute anyway.

Aqeel came out with the pan of Lamb Karahi and let me sample the Curry I was investing in. The Ginger blast was powerful, the Spice hit hard. It’s just as well this Curry was not intended for Marg.

The Calling Card was placed on the counter, then taken up by The Accountant. The Chicken was taken away, suitably packed.

Hector managed to hold back a gasp on seeing the Naan being cut in half. The intention was to only eat half of this Order today. As before the Karahi was packed in two plastic containers. A half Naan was therefore ideal, for once.

The Bill

£21.50 This has to increase, soon.

5.1 miles, or thereabouts, along the M8 to Clydebank, the Lamb Lahori Karahi soon reached its destination.

The Curry was still hot but needed its edge restored. A quick stir in the wok and the Oil which had separated was once again absorbed.

The Ginger strips which had topped the Curry were now cooked in. The Flavours from the Cardamom and the Cloves stood out. The single large strip of Cinnamon Bark was in the other container.

Tomato Seeds stood out in the Masala. The ratio of Masala to Meat was well judged. The Lamb was not too soft, Tender, of course, and still the necessary amount of chewing was required, tasty. Sucky Bones – were in here too, even tastier, and not too high a bone count. Magical as this Karahi Gosht was, today, Manchester – did not come across as strongly. The signature Cloves were certainly there, maybe the strength of the Spice had masked this. Still, a Karahi to savour.

The Aftermath

Around midnight, and after a lengthy Zoom session, Hector had the munchies. What is a Hector meant to do when half a kilo of Karahi Gosht is in his fridge?

A Soupçon was taken to the wok, a strip or two of Naan also.

Bliss.

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Lockdown Curry #16 – Yadgar Kebab House – Yet Another Takeaway

Posted on June 8, 2020 by Hector

At the end of a long day of sorting and clearing out in the Southside, Marg asked – Have you ordered a Curry?

Hector was not being presumptuous, but knew that Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP) was only the shortest of detours from our route home.

Naveed was surprised to see Marg and Hector walk in to the empty Curry House around 18.20. Two chaps stood outside waiting to be called back in for their Takeaway. We surveyed what was on offer, no pre-ordered Goshat Karahi today. The only Lamb Curry was – Shalgam Gosht – Lamb with Turnip (on-the-bone) which Mr. Anwar Sr. let me sample some years back. Hector, not a lover of Turnip by any means, this Curry proved to be surprisingly pleasant.

As Naveed listed the Dishes, I spotted a light coloured Keema. Marg had Mince & Tatties, her favourite, once again for dinner last night. She was not to be put off, Keema Mutter Aloo it would be. The Meat was Chicken Mince.

One always hopes for the Vegetable Curry on visiting Yadgar, today Aloo Gobi would suffice. Two Chapattis would accompany, and I added two Meat Samosas with a view towards lunch tomorrow.

The Bill

£20.00 Another round number from Naveed I sense.

Naveed asked if we wanted the food warm or cold. There was no point reheating twice, cold would do. We waited in the car for the promised ten minutes, the Chapattis had to be cooked. On collection, I suggested that for my next visit, I should have a hot Takeaway and then go and eat it in the park. Actually, that’s not a bad idea if we are allowed to travel, meet up with friends, but not eat indoors.

The next two weeks should determine how long this purgatory must continue. Assuming no second wave is created after the thoughtlessness displayed by those who have chosen to assemble en masse over the last ten days, we should be approaching the end game. For the second consecutive day, Scotland reported no COVID-19 deaths.

Three plastic containers, three pots on the hob. The reheating was slow, careful. Some Oil was released from the Keema. In terms of the Lamb and Turnip, what looked like a decent Masala in the plastic container quickly turned to Shorva, ah well. The Aloo Gobi was magnificently – dry. One minute in the microwave for the Chapattis.

Shalgam Gosht

Eight pieces of Meat featuring three bones sat in the Shorva with three large pieces of Turnip. The Turnip could have passed for Potato until the point of eating. I was surprised by how much Flavour the Turnip had absorbed. Mummy’s never turned out like this, however, Turnip was always cooked in a separate pot except when the abomination known as – Irish Stew – was cooked, despite Hector’s protests.

The Lamb was delightfully Soft, with one piece close to shredding. This was – Desi – cooking, maybe today’s was not earth shattering, but still a pleasant change. The Seasoning was there, the Spice Level was low, but Hector was about to get the hoped for – kick.

The Chapatti was used to scoop up the Shorva, very splashy. One Chapatti each was certainly enough. On its own, this Curry would have been – ok – with the Aloo Gobi, quite a treat.

Aloo Gobi

Served freshly made in at Yadgar, this is always an outstanding Dish. The reheated version I have had twice during Lockdown it has not hit the spot either time in terms of capturing the distinctive Yadgar Taste, however here was the Spice to liven up the Shalgam Gosht.

Keema Mutter Aloo

This Chicken Mince, Peas and Potato Curry was quite a plateful. Chicken Keema always looks so much paler compared to Lamb, and in Hector’s book, less satisfying. If Marg has had this version before, it cannot have been often.

With Potatoes strewn through her Curry, Marg did not see fit to have even more by tackling the Aloo Gobi. In the end, a few pieces of Potato were declared – surplus. Hector’s lunch tomorrow is looking good. Marg’s verdict:

I felt it was an unusual taste of Keema with the Chicken, it had a kick and made a lovely change.

The aftermath – Tuesday’s Lunch

The pair of large Samosas were heated in the oven, Naveed had also provided two small pots of sauce to accompany, the Yoghurt-based sauce, and what would normally be served hot, the Red Chilli Sauce. The contents were remarkably similar to last night’s Keema Mutter Aloo. Once the pastry edge was eaten there was nothing here not to like. Spicy Samosas!

A snack, however Hector had other things planned for today, the leftovers from last Friday’s home-cooked Karahi Gosht. There was still a large portion left, and when the remnants of the Aloo Gobi went in, quite a meal. But Hector knows who is calling at precisely 16.15 and why. Pete shall have a Takeaway!

I melted a good dollop of Ghee in the wok and cooked in the Meat, Vegetables and Masala. The plan was to hopefully achieve the Buttery Flavour achieved in my favourite Manchester Desi Houses. On serving my portion, I was taken aback by the fact that no Oil was collecting on the plate, the Curry had absorbed the lot.

Where was the Seasoning? The level had reduced markedly, I did not recognise this as being the same Karahi Gosht as served last week. OK, it now had more Potato and a mash of Cauliflower mixed in, not the creation hoped. And as for the Buttery Flavour, this was not achieved. The search for Ingredients X, Y, and Z goes on.

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Lockdown Curry #15 – Karahi Gosht – In The Garden

Posted on June 5, 2020 by Hector

Curryspondent Bill drew Hector’s attention to the online video – Cook with Nabeela. Having studied this and others, Nabeela’s recipe was transcribed. Fennel Powder – a new ingredient to Curry-Heute, as seen in other videos, was incorporated.

The fundamental difference between this recipe and others posted previously, is that the Lamb is cooked in a broth of Spices, not a Masala. When I did my Curry Course it was all about making a Masala then adding the Meat. This is fine if using Chicken, however, in discussion with my subsequent mentors, it was agreed that when cooking Lamb for forty five minutes plus, the Masala is going to burn.

The exclusion of Cinnamon Bark and Cardamom was difficult to accept, at least some dry Methi goes in. It was time to dust down the big karahi which has not made an appearance for quite some time. Cooking for four, the Scottish Lamb used today was 1.2kg, presently £15.00 per kilo for the good stuff at KRK (Glasgow).

As the Meat cooked, so I accepted that I needed to lose some liquid, the lid came off after some twenty minutes. I also added more Tomato at this stage. There was the realisation that this is very close to how my mother was first instructed to make Curry back in the 1960s, especially when adding the Yoghurt late on.

At a time when one cannot nip down to the shops for Fresh Coriander, it was noticeable that the leaves bought two days ago were past their best. The stems, however, were doing well, they went in after the Yoghurt.

The first tasting demanded more Seasoning. A sprinkling of Lemon Juice went in, a squirt of Tamarind next.  The Karahi needs a – tang. The Machi Masala cooked on Tuesday this week was fiercely Spiced.  Today, I was careful adding the new Chilli Powder. This Curry again has a ferocious kick.

There has to be an – Interesting Vegetable. Tinned Potatoes, bought just in case at the start of Lockdown, were added. It was time.

A Vegetable Rice is set to accompany plus some bought in Flatbread.  Hector still needs to hone his Bread-making skills.

Thanks to Lockdown, we have to eat in the garden. Rain is forecast for later. Actually there is no reason why Marg and Hector have to eat outside, just our two victims, sorry, guests.

There was still more to prepare. Mango Lassi, easily created with a bag of frozen Mango, Yoghurt, Honey, a touch of Vanilla Essence, and scoops of Ice Cream. The result was more like a Mango Custard, better thick than runny.

Leftover Palak Gosht and the Garlic & Tomato Flatbread were defrosted. With the Vegetable Rice prepared it was just a matter of waiting.

Who would arrive first?

Marg was at work, un-furloughed for the day, her last ever work day. Howard and Tracey appeared five minutes after Marg who was therefore not last to arrive for her own dinner engagement.

The guests were shown straight through to the garden as is the – expected norm – presently. The temperature has dropped since the start of the week when this evening was conceived. That was summer then. A blanket was provided by Marg the hospitable, and social distancing observed throughout. The Hector Buffet was visited in relays.

Kofta Palak

It still looks terrible, but there’s so much Flavour in this Curry. The Seasoning did not feel as intense as when first prepared, this was clearly a success.

Half a Flatbread each and a portion of Vegetable Rice proved to be a worthy accompaniment. If there’s a next time, perhaps it will be time to unveil Hector’s Paratha to the public?

Karahi (Aloo) Gosht

When it came time to reheat the Curry, I was surprised at the consistency. For too long today it had looked as though Hector would be serving – Shorva. Instead, the true consistency of Karahi had been achieved, patience had paid off. Topped with Ginger Strips and Coriander it certainly looked the part, well almost. The minimal Masala shrouded the Meat, very little Oil had gone into the preparation of this Karahi and so there was no residue whatsoever. This may be pleasing to some, Hector likes the oily sheen, more on this below.

Would Marg react with her usual – It’s Spicy!  –  ?

Something had happened since the first tasting. The Spice Level of the Masala was now within acceptable parameters, but the Lamb still had to be reckoned with. Having paid full whack for the Boneless Lamb, I was worried about it being under-cooked or worse, cooked to shreds. The integrity of the Meat maintained, it was spot on. Each bite released a burst of Spice, a big – Kick – and then the corresponding Flavours. This Lamb was – giving – not the Meat and Masala which were strangers until the point of serving, as happens in too many Curry Houses across our planet.

Hector was reasonably content with this creation.  A worthy Curry, but still not what one hopes to create. The overall Flavour was not comparable to the Karahi served at any of my favourite venues. This Karahi Gosht did not taste anything like the usual Hector Curry.  Was this down to the Fennel Powder, or the lack of Cinnamon and Cardamom? More Methi would have made the – Karahi a la Hector. Today’s restraint had not drowned the Spices. By not cooking with Lamb on-the-bone I was never going to achieve the dreamt of outcome. This was for the Ladies.

My fellow diners made positive noises throughout the eating. Al fresco Curry is what was required on a cool June evening.

Marg: One of the tastiest Lamb Karahi ever. Tender meat, and a good blast of ginger gave it the right flavour and texture. The Kofta had a strong Methi flavour but was a lovely meaty and spicy taste to finish on. A great meal.

(Marg beware – Hector still has another bag of Spinach in the freezer.)

Tracey: The Curry was the exact thing I have been missing, with just enough heat to open the sinuses, and the Mango Lassi was a nice touch.

And finally Howard, whose words have not appeared for many months:

The thing that’s been missing recently is a good Curry. The Takeaways we have used have been disappointing, either an old fashioned, out of date, 80s Curry, or an over-expensive modern interpretation.

Tonight I had two excellent Curry-s (sic), a beautiful Kofta and a very good Lamb and Potato Curry. My compliments to the chef – as Alex Harvey almost said forty four years ago tonight.

The accompanying Dessert was stunning.

I thought only – Cloudwater DIPA – qualified currently to be described as – stunning. The remaining Soupçon of Kofta Palak went home with Howard & Tracey.

It didn’t rain. A 51% chance of precipitation had been forecast. That would have created a dilemma. Hopefully, in a couple of weeks, summer will return, and we can do this again, possibly even with more peeps?

An Afterthought

There is a Soupçon of Karahi Gosht left over. In a day or two I shall try reheating this in a generous quantity of Ghee. This may create the Buttery Flavour I seek. Perhaps Hector is still searching for Ingredient X?

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Lockdown Curry #14 – Hector cooks Machi Masala

Posted on June 2, 2020 by Hector

This midweek Lockdown Curry gives Hector a chance to display more of the Curry-Heute Recipes. This typically mild, creamy, Fish Curry is one of Marg’s favourites.

Frozen chopped Onions were once again employed, fresh Onions are not turning to pulp presently. Smoked, dry red Chillies were used today along with the usable pieces of fresh Coriander left over from the weekend.

Recently purchased Chilli Powder was among the last to go in along with a modest amount of Salt and the Turmeric. Seasoning is not so important given that this Curry is going to be – Creamy.

By preparing the Masala early afternoon, there was plenty of time to let it cool before adding the cream. Curdling was therefore not an issue.

For once I was using Salmon that had not been frozen. For diversity, Mushrooms and Peas were added along with the Fish.

Basmati accompanied along with a defrosted piece of Naan courtesy of DumPukht. Four days in the freezer had done the Naan no favours. We concentrated thereafter on the Rice. Machi Masala

This is as Soupy a Curry as Hector will cook. As long as it isn’t sweet, then there is no problem with a Creamy Curry. Today I had not added any dried fruit.

Marg’s first mouthful caught the back of her throat. She managed not to say – Spicy!

Oh, the Chilli Powder. The Spice Level was fierce. This is the Spiciest Curry I have had in ages. Sadly, it was all Chilli, the depth of flavour was not there, just heat. Without the Cream, I wonder if Marg would have managed to eat this Curry?

We both agreed that the Salmon was particularly fresh tasting. This was worth noting.

Marg ate what she had taken from the bowl, no more. The Hector portion was finished with ease.

Beware of the Chilli Powder sold in Sainsbury’s.

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Lockdown Curry #13 – DumPukht Lahori + Tiffin Express!

Posted on May 29, 2020 by Hector

Today, Lockdown in Scotland moved into a new phase, a slight easing. Pubs and restaurants remain closed for the foreseeable, however if they open in England only in the next three weeks, there could be mayhem, an exodus.

With a sense of liberation, Hector dared exceed the recommended five miles by a modest margin and cross the River Clyde to Glasgow’s Southside, this is where the best Curry is to be found. It is 81 days since Visit #1 to DumPukht Lahori (39-41 Paisley Rd. West, Glasgow G51 1LG), the latest addition to Glasgow’s – Desi Curry – scene.

When Dr. Stan and Hector made the inaugural visit back on March 9th, we could not have imagined what was about to occur. So impressed were we with the kilo of Lamb Lahori Karahi (£20.00), there was a promise to return as soon as I returned from Polska. Hector’s premature return from Polska is a tale that will stand the test of time. The shutters at DumPukht went down, seemingly never to reopen. Google reported the business as closed, what did they know? Last Thursday, Curryspondent Pete made contact, DumPukht was open! A quick phone-call verified this, I promised to come over for more Lamb Lahori Karahi as soon as possible. That was today!

I phoned the order in during the 17.00 daily briefing and was told to collect after forty minutes. On ordering a Tal Nan and a single Roti to accompany the Lamb Lahori Karahi, this was challenged. Was that enough Bread? For two people certainly, the Curry was being shared by two people, not a family of …

The still reliable Huawei showed a temperature of 25ºC, the Hector-Wagen showed 27.5ºC, the warmest day of the year, so far. There was brilliant sunshine when I finally managed to take a new photo of the facade at DumPukht. How I have looked forward to this moment.

Mein Host & Chef – Aqeel Shah – was managing the store on his own. He smiled in recognition as I approached the counter, he was making the final touches to the Karahi. Pan in hand he came out from the preparation area and handed me a spoon. I was invited to test the Karahi – Wow! There was a big Spice hit. Marg will love this, I thought. The blast of Flavour was intense, Cumin came immediately to mind, then Jerusalem and the aroma of the Souk.

The last time Hector was offered a Soupçon before eating was also on Paisley Rd. West, almost exactly six years ago to the day, at the ill-fated Cafe Sizzler. Cafe Sizzler was the first of two business which tried to serve Desi Curry in the premises that were once the – Clachan – bar.

I photographed the flyer on the counter. Aqeel brought another from a different pile – Tiffin Express, same address. Are you re-branding? Apparently not, but he quickly realised he was not going to survive by selling Curry and Pakora. Tiffin Express – is an online service with more of an emphasis on Donner, Pizza and Burgers. The on-line ordering agent for DumPukht also lists Curry in all the standard styles, Mainstream Curry. Hopefully, the discerning cognoscenti who read these pages will be more interested in the – DumPukht Kitchen.

The Bill

£22.50. Unbelievable.

1kg – Lamb Lahori Karahi (£20.00), Tal Naan (£1.50), Roti (£1.00).

The price of Lamb went up in March, but has come down as recorded in Hector’s home-cooked Leg of Lamb Curry. A kilo of Lamb Karahi at The Village along the road is nearly double this. The prices at DumPukht are to be savoured. Hopefully, Aqeel will do well on this.

I offered my credit card, cash only. (Unless one orders on-line.) I had cash on me, but it does mean that I will have to go to a dispenser for the first time since Lockdown began.

Having parked in Portman St., I was facing the right way to get on to the M8, home in fifteen minutes. I was expecting a reheat would be necessary, not the case.

The Breads were still warm-hot, better to leave them as they were and not spoil the texture. The Roti remained soft and did not turn to crisp, so a worthy Chapatti then. The Tal Nan was again approaching – Rogni – in style. Well-fired, soft, light and fluffy. One day I shall manage to recreate this.

Lamb Lahori Karahi

In the pan the Oil was very visible, in the trays, ditto. Once decanted to the karahi, the Oil seemed to be less obvious. 

In anticipation of more Manchester Curry Flavours it was only fitting that – the foliage – should make an appearance.

I marvelled at the sight. I already knew how wonderful this was going to be, but what about Marg.

I had warned her it was – Spicy – and so she did not make her usual remark. Marg is not a fan of Curry on-the-bone but has come to accept that this is how one has Curry that achieves the required intensity of Flavour. I did point out that there was no way we could have shared a kilo of boneless at one sitting. Anyway, on-the-bone is how DumPukht thankfully serve their Karahi.

Spice and Cumin I already knew about. The great taste of Manchester Curry was perhaps less apparent initially, but then it grew. The Meat was an absolute delight, Soft, Tender, cooked to perfection. I picked out a big Sucky Bone, yay!

The Masala shrouded the Meat as can only happen in a Karahi. The Seasoning was right up there, every mouthful was a sheer joy to eat. What else was I tasting? Cloves! Manchester Curry relies heavily on Cloves. I do not even know if Aqeel has been to Manchester or is aware that this is what makes his Karahi stand out in Glasgow? Regardless of this, he has created a blend of  Flavours which is distinctive, a stand out among all others, and not the homogenous – Mainstream Curry – that Hector has on his doorstep.

I managed only half of the Naan but cleared my karahi. Marg ate until her Roti was finished, that was her limit. Hector’s lunch is taken care of for tomorrow. Marg was unusually quiet, not in raptures, but not suffering. She declared the Spice Level to be not too demanding. She is well used to Spicy food, but always likes to get her dig in when it goes too far. Still, her verdict is favourable:

Full of flavour and a kick. Enjoyed the meat with my chapatti, bones a bit fiddly, but a lovely overall taste.

Next time, I’ll let Marg choose from the Mainstream Menu and I’ll order the half kilo. I wonder if their DumPukht Gosht at £24.00 a kilo is available by the half?

Some Blog entries are inevitably mundane, today’s has been a labour of love. DumPukht Lahori is back and hopefully here to stay. When Lockdown ends the masses will be in attendance. Kinning Park – Subway Station is around the corner, put on your face mask and go and get what is confirmed as the best addition to the – Glasgow Curry Scene – in years.

And for tomorrow:

Happy Birthday, Dr. Stan. When are we going back to Portland & Seattle?

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Lockdown Curry #12 – Hector cooks Pork Patia

Posted on May 26, 2020 by Hector

Pork Patia? Hector and Marg have long accepted that Lamb Patia does not work. In the years before Curry-Heute (B.C.H.), the recipe for Chicken Patia was popular in Hector’s House. I suspect we sickened ourselves of it. Patia is a very tasty Curry, albeit – more sweet than sour.

Given that I only cook Chicken Curry these days by request, there had to be a compromise. Pork cutlets fitted the bill. Hector’s Pork Vindaloo has gone down well, maybe Pork Patia could be a winner. The cutlets were marinaded in Red Wine Vinegar overnight.

After two months of Lockdown for the majority, but not all, Hector’s range of dishes is being truly tested. Hector’s patience is also being tested. Curry-Heute should have been in Berlin presently, instead, a walk in Dalmuir Park is the highlight of the week. Marg is always happy to see animals, – ugly ducklings – excite. I hear the counter of the Queen’s swans is also in Lockdown, so there will be no record made in 2020.

The ingredients were assembled as per the Chicken Patia recipe. As reported with last week’s Kofta Palak, breaking onions down to a mash is proving to be difficult with the present batch. As the blender was coming out to mix the ketchup, purée and lemon juice, I thought I would cheat and blitz the Onions in the required 250ml of Vegetable Oil.

The white frothy paste does look a bit off-putting, however, it ends up with a positive outcome. By the time the Spices went in, a standard blended Masala was underway. A defrosted 30g pack of what was once Fresh Coriander was the added Herb. Tomorrow is shopping day, the weekend Curry will have Fresh Foliage. Marg is still being tolerant of Curry twice weekly. As long as I keep the Spice Level down all should be well. I was stretching my luck with the two large Green Chillies.

Courgette, and some of the last Mushrooms in the house were added for – Diversity. One and a half Pork Cutlets per person is not a lot of Meat. Basmati would accompany.

*

Pork Patia

Orange, not the unnatural – Red – that we have seen recently, was an acceptable colour for the Patia. The blended Masala was not Bhuna-thick but was far from being – Soupy. As is the Hector Curry norm, it looked the part.

Lovely – said Marg, as has become her custom of saying something positive about every meal I have presented since Lockdown began. I had never envisaged the prospect of having to prepare sixty plus consecutive meals at home.

The – Sweet & Sour – tanginess was there. The Courgettes may have added – Diversity – but in terms of flavour, were no more than – Ballast. Large pieces of freshly bought Mushrooms work so much better. These I did not have. The Spice Level was moderate as was the aim, the Seasoning impressed, and Marg made no comment. Perhaps the Kofta Palak last Saturday has moved the goalposts.

At a time when people are being asked to book a COVID-19 test if one’s taste-buds or sense of smell seem impaired, today something strange happened.

One mouthful of Patia almost made me wince. Cardamom! I hadn’t spotted any on my plate, but the overwhelming – smokiness – of Black Cardamom hit the palate. Four had gone into the pot, I eventually unearthed three on my plate. Cardamom overdose. There’s nowt wrong with Hector’s taste buds.

I found the Pork to be less than satisfactory, too thin, nothing to get one’s teeth into. The marinade had added the required something – extra, but texture-wise, it wasn’t right (for me).

I shall reveal my conclusion shortly, meanwhile, Marg’s words:

A good texture, great taste, and I enjoyed having pork for a change.

Hector’s verdict:

There’s only one Patia – Chicken Patia!

I wonder what Swan Patia would be like?

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