Halifax – Sheesh Mahal – #1 Post-Lockdown “Bradford Curry”

Posted on July 16, 2020 by Hector

With Lockdown restrictions eased to the point where travel is permitted and hotels are open, even in Scotland, it was time to get away, properly. When the road-map to reopening was announced, Hector booked four nights at the Bradford Travelodge. Days later, the booking was cancelled, only Leeds Vicar Lane would be open in this part of Yorkshire. Four nights in Leeds? No way. Hector has still not got over his first Yorkshire Curry, served in L666s back in 1996. In the end, two nights were booked with the first two nights at a hotel in Halifax. Sarina’s in nearby Queensbury is only operating as a Takeaway presently, this gave the opperchancity to return to the second outlet for Bradford’s Sheesh Mahal – Sheesh Mahal (250 King Cross Rd, Halifax HX1 3JP, Yorkshire, England). On the drive down, The Rickmeister informed us that there is now a third outlet in Dewsbury. Taj is doing well.

Behold the Wainhouse Tower, a folly which can be seen for miles around, and previously always in the distance. Here it was right beside the Sheesh Mahal, well 500m away.

Arriving at 17.30, we were greeted at the door. The other diners, a couple, sat at the table where The Rickmeister and Hector were treated by Omar last August. They had ordered the Tawa, a mass of food for sharing for not a lot of money. A mini Buffet, cooked to order. This could be the shape of things to come.

We took the table opposite the only other diners, some five metres away. Hand sanitiser was to the fore, with the staff gloved and masked, it was hard to recognise initially if any were present on my first visit. In time Hector was remembered.

With the House Special Karahi only available by the Kilo, presumably, it was time to return to the Classic Curry Dishes. Mutton Methie (£6.95) with a Naan (£1.50) for Hector, Marg surprised me by announcing Fish Masala (£7.95) with her standard Chapatti (£0.45). A choice of Haddock or Cod was available, Marg of course took Haddock, the Scottish option. Fish Balti was also on offer at £8.95, I had to ask what the difference was. The Balti has Peppers. That was a close shave.

Tap Water and modest Salad were presented, a far cry from the treatment at the Mother Shop. I had deliberately not told Omar I was coming today, trying to get in under the radar, no special treatment expected.

The Order took about ten minutes longer than anticipated. Our waiter did assure us it would be arriving soon, they were evidently busy with Takeaways, the business that has sustained them in the last four months.

The Chapatti was standard fayre, the type that usually arrive inclusive, and in triplicate, at some Bradford venues. The Naan was huge, comparatively thin, had a buttery sheen but thankfully no Garlic. Mustard (?) Seeds were embedded. This was thoroughly enjoyed, and with Marg’s assistance, all but a scrap was left over.

Mutton Methie

Unusually, a plated Curry for Hector, this was not a Karahi and only had Coriander for a Topping. The sight of this took me back to my first Bradford Curry in 1996, Dry – is how it is described, it’s all relative. No Oil was collecting around the periphery of the Meat and Masala, a good dab by Chef? Masala? Minimal in the extreme, and truly Thick. The Meat had been cut – Bradford small – and so the volume was deceptive.

The Seasoning was there, the Spice Level was – moderate. The killer flavour I associate with Bradford Curry was there, just. It must be more than just about the Methi. Whatever, it’s nothing like what is served in Glasgow, Akbar’s excepted. I cannot but wonder why so many sit down to a plateful of Meat in a Soupy Sauce and think they are having – a decent Curry. Alas, for many, that is what they desire. The plate was wiped clean. I had looked forward to this for so long.

Fish Masala

Flaked Haddock, again in a Minimal Masala, why was Marg having my customary Bradford Breakfast? This was quite a departure from her customary Keema.

I didn’t think it would be this good – was an early remark. Marg has watched me have this for years.

The dish was full of flavour and had a good texture.

Needless to say, one Chapatti was not enough, I had anticipated that Marg would be helping me with the Naan.

It worked well with my Chapatti. I thoroughly enjoyed it, Bradford-style taste, it had a bit of a kick as well.

Marg is still surprised when Curry has – Spice!

The Bill

£16.95   Bradford Curry prices!

The Aftermath

Vocation Brewing Co., Hebden Bridge, the real reason why staying in Halifax became such an attraction. The Bier from Vocation has bee regarded by – The Company – as the best on offer in any supermarket during Lockdown. Marg opted not to drive us instead of taking the train the two stops along the valley. A very pleasant evening reached its natural conclusion.

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Glasgow – Karahi Palace – A Day to Remember

Posted on July 15, 2020 by Hector

July 15, 2020, finally, the good people of Scotland can eat out once again. Hector phoned Karahi Palace (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ) yesterday to confirm that they would be ready to receive dine-in customers. It was already known that Yadgar will take another week or so. With a seat at a table in the 3 Judges booked for 16.00, 14.00 was an ideal time to eat. The State Bar and the nearby Laurieston remain closed, strange times continue.

Mags texted to say that she had to go the long way round in the Subway, Hector was also delayed by a ridiculously long queue to buy tickets at Glasgow Central. Did nobody think the masses would want to get out today?

Qaiser was manning the shop. Only two tables were available, I last sat here on the fourth of March. Two Karahi Palace Takeaways have been enjoyed in the interim. The Order was not placed until Mags arrived, however, Qaiser knew full well what was required.

*

For Hector the customary Karahi Lamb (£7.90) with the special tweaks. A Naan (£1.50) would accompany, for a change. According to Mags, Karahi Palace serve the best Aloo Gosht (£6.90) anywhere.  Mags should know as she rarely deviates from this Curry. A Chapatti (£0.70) completed the Order.

No Salad, no Water, we could have asked if desperate, but this was a reminder, if required, that Karahi Palace have yet to take the big step up to providing a – restaurant service – proper. The Barclay’s building is coming along. Tradeston will be transformed in a year or so.  I still fear what may become of this venue when thousands more become aware of its existence.

Two Chapattis arrived, not the end of the World at these prices. The well-fired Naan was round with puffy/fluffy edges. This would do very nicely. One day I shall master the skill in making Naan, though my Parathas are close to how I want them.

Karahi Lamb

In a Takeaway, the Toppings become lost. Today, the Coriander Ginger Strips and sliced Green Chillies were here, in their rightful place. The Oil sizzled as it separated from the Masala Mash.

Hot-Hot-Hot

I nearly burned the roof of my mouth. Had I forgotten just how hot the food is served at Karahi Palace? Take your time, Hector, there’s no rush.

As ever, I started with a scoop of the Masala in a piece of Bread. Wow!

Extra Seasoning, extra Methi is Hector’s well established requirement. Qaiser has been taught well by the Maestro – Chef Rashid. Months of waiting for this moment, here it was, the Tomato-rich Masala bursting with Flavour.

Then there was the Meat.

Chops and a Sucky Bone were present, quality Lamb, tender, of course. The quantity was deceptive, how have I ever managed the half kilo version? Take your time, Hector, savour the moment.

Only a scrap of Naan was left when I finally scraped the karahi clean. Karahi Lamb at Karahi Palace, one of life’s greatest pleasures.

Meanwhile, across the table, Mags was making similar noises about the quality of her Aloo Gosht.

Aloo Gosht

Always served in a bowl, Aloo Gosht is not a Karahi, the same toppings were present. Mags too had Lamb Chops in her mix. She was finished long before me, maybe Potatoes are easier to digest than Meat?

Marvellous, still the number one.

The Bill

£10.40 This was for the Karahi Lamb and Naan only, We paid separately by card, the cashless society takes one step closer.

The Aftermath

There was time to walk to the West End, today’s exercise. The Riverside walk was such pleasure, the thought of Lockdown returning, unbearable. The Nightingale Hospital at the SEC had many medical vehicles parked outside, but no activity otherwise. Long may that continue. 

The flavours from Karahi Lamb lingered long on the palate, the Seasoning still registering. Just how good was this Curry?  The draught Strongbow hardly touched the sides.

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Lockdown Curry #25 – Aberdeen – Lahore Karahi

Posted on July 11, 2020 by Hector

Having seen family, it was time to catch up with friends. Sandy and Tracey extended an invitation to visit, Marg suggested we collect a Takeaway en route. Lahore Karahi (145 King St, Aberdeen, AB24 5AE) was the supplier. Our hosts were keen to discover which venue Hector would choose, they have not enjoyed any of the Indian Takeaways they have ordered during Lockdown.

It is a year since Hector last dined here. Reviews have been mixed on Curry-Heute, as Hector has tried to have a once wondrous Fish Curry with Methi replicated. Tonight I decided to stay safe and just have the Fish Curry (£9.00) accompanied by Mushroom Pilau Rice (£3.00). Marg was up for Lamb Karahi (£8.50) with a Butter Roti (£1.50). Strange, normally she would order Keema Aloo or Peas (£8.50) from Lahore Karahi. Our hosts were invited to consult a well known and reliable Curry blog to make their choices. Sandy chose Lamb Rogan Josh (£8.50) with a Tandoori Naan (£1.40) whilst Tracey went down the Biryani route – Sindhi Chicken Biryani (£7.50) with a Roti.

If we are doing starters, Onion Bhaji and Vegetable Pakora please – Tracey had texted.

Vegetable Pakora (£3.50) is available at Lahore Karahi, Onion Bhaji is not. I decided to double up on the Pakora. Lamb Seekh Kebab (£5.50) comes as four pieces, this would be sufficient for Marg and Hector to share.

The Order was phoned in at 17.00 with a collection time arranged for 18.30. As always, the – no Capsicum request – was relayed for the Fish Curry and the Karahi.

Arriving punctually, the bell was rung and the locked door was opened. The Order was sitting on a table at the front of the house. In five days the tables will be restored to their new normal position, the end of Lockdown is in sight.

The Bill

£54.70 I had £50.00 in my hand, this proved to be sufficient. One would expect Takeaway prices to be lower than those for dining in.

Eight pieces of Pakora? I have consistently praised Lahore Karahi for their realistic pricing of Breads in Aberdeen, however, in Glasgow, one would expect two dozen pieces of Pakora in a single Takeaway portion. It’s just as well I ordered two.

The Pakora was OK – remarked Marg – it’s never hot enough when it comes like this.

Indeed, and a quick microwave does it no favours.

The Seekh Kebabs came with a bag of foliage and separate sauces. It was good to taste Lamb Seekh Kebabs once again, two each was sufficient. The Red Sauce which Marg eschewed added more bite, but as Marg observed, the Kebabs were Spicy in their own right.

The Naan appeared to be on the Thin side, but was a decent size.

The Butter Roti puzzled. One was the well presented article, the other clearly too well fired. The second should never have been served. I believe the ladies shared out the best parts of both.

Tracey had given the Mains a quick blast to bring them back up to scratch. The Mushroom Pilau was the first container to be decanted. This was more than a plateful, enough to share but nobody else was really wanting Rice. Marg took a couple of spoonfuls.

The Pilau had the welcomed Spicy hue, the Mushrooms had been well cooked in. This was truly excellent Pilau, the perfect foil for the Fish Curry and every grain on Hector’s plate was eaten.

Fish Curry

Whilst the blended Masala and lack of toppings may have been the negatives, everything else about this Fish Curry impressed. Once arranged on the Rice, the Thickness of the Masala became evident as did the quantity of Fish.

This Fish Curry restored my appreciation of Lahore Karahi, it was a sheer joy to eat, every mouthful, and there would be many. With a decent level of Spice and Seasoning, the full Fishy Flavours came across, too often this is not the case. I was taken aback momentarily on spotting green slivers mixed through the Masala, these turned out be Green Chillies. All was well, no contamination here.

The Mushroom Pilau deserves another mention. The Mushrooms acted as the – Interesting Vegetable – whilst the Spices in the Rice helped create a synergy. This meal, this combination, was way more than – Curry and Rice.

Hector was last to stop eating such was the volume to get through. Marg aside, I have little in the way of quotes for the remainder of the meal, as yet.

Lamb Karahi

Marg has had some of Glasgow’s finest Lamb Karahi during Lockdown, but all have been on-the-bone. Tonight she had taken the opperchancity to go – Boneless – though Lahore Karahi do serve Karahi in the proper style when ordered.

The Masala looked to be out of the same pot as the Fish Curry, so whatever Chef had done, if anything, to make this a – Karahi – remains his secret. For once no Soupçon came Hector’s way, there was no desire to spoil the impact of the Fish Curry. Marg ate most of her Curry, and all of the Roti and Rice, but decided to leave some for Sandy. Eh?

The Lamb Karahi had great texture and very tender lamb. A good taste, and complemented by my crispy Roti. I wanted to leave a little bit for Sandy to taste it.

Lamb Rogan Josh

This was only distinguishable from the Lamb Karahi by having a big blob of Capsicum floating at the top of the container.

It were lovely – said Sandy who must have been to Yorkshire at some point in his life.  We must get them down to Bradford.

This was after he had described his previous Curry from a well known but no longer great Aberdeen Curry House, let’s say they have misplaced their – crown.

Sandy ate just more than half of his Rogan Josh, and on saving the rest for later, took a sample of the Lamb Karahi. Little difference was the pronouncement.

Sindhi Chicken Biryani

Tracey had chosen Biryani this evening because of her disappointment with the – Soupy Curry – she has been served up by other Aberdeen sources. Tracey considered her Biryani was essentially the same as my Pilau but with added Chicken. I would hope that there was more to it than this, however, Hector only ever orders a Vegetable Biryani when the price is right and to provide an array of Interesting Vegetables.

Dry – was Tracey’s verdict on her Biryani, but not in a negative sense. She had successfully avoided – Soup.  Whatever happened to the accompanying Masala that was standard once upon a time?

I would like to think that the Masalas for each of the above Dishes had been treated differently.  However, Takeaways are often nowhere near the quality of that served in-house.  Tonight, we had four happy customers.

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Lockdown Curry #24 – Graeme cooks Madhur Jaffrey, by the book

Posted on July 10, 2020 by Hector

July 10th, 2020, note the day well. Lockdown continues, however, some restrictions have been lifted. Today, we were finally permitted to drive north and stay over at a  family household. Graeme announced yesterday that Lamb Curry would be served this evening. With green peppers – appeared in one text.  Noooooooo!

Graeme was studying his recipe book as Hector entered the kitchen, one of the many Madhur Jaffrey publications. I’m sure every home has one.

The main course tonight was – delhi-stye lamb cooked with potatoes – or – Aloo Gosht – as has appeared oftentimes in these pages. The recipe is posted below, I assume this is permitted given it is clearly stated who the author is? The Curry featured Shorva almost to the brim of the pot. Graeme has cooked this often but was puzzled as to why it had not become thicker. There was a pile of chopped onion beside the pot, this was for the – rice and peas. I suggested Onion Powder, not available. We could have waited another half hour whilst the Shorva reduced, but what would this have done to the Lamb and Potatoes? The Lamb Curry recipe does feature a huge amount of Water, and much less Oil, than in any of Hector’s Curry Recipes. Hector has an inbuilt resistance to doing what is necessary to create Shorva, even when it is tradition, a la Kofta Anda.

Interestingly, the Lamb Curry recipe does not feature Ginger. Prior to Clive Anderson’s unfortunate interview with the Bee Gees back in 1996, he made a series of progammes about notorious cities: Our Man in – Heaven and Hell. Like Hector, Clive survived Lagos, however the relevant episode was – Calcutta. A goat was shown being ritually slaughtered and then cooked – without Ginger. According to the lady guide, this meant it could be classed as – Vegetarian. Hector decided that Graeme and now the Reader should know this.

Graeme’s Tarka Daal, which has featured here before, would also be served along with – gujerati-stye green beans – and supermarket Naan. A lot of effort, we were being honoured.

It was help yourself, so I did, quite a plateful.

delhi-stye lamb cooked with potatoes

The Lamb had been cut approaching – Bradford-small – and was delightfully Tender. The Seasoning was fine but perhaps the Spice had been set at a level to accommodate our wives. The Shorva, was, well, Soupy. Rice was therefore required. The recipe for the – rice and peas – (below) was beyond the usual Jeera Rice. I did not think the Onions added here made a significant difference, they might have thickened the Masala, however.

gujerati-style green beans

Graeme had expected the Beans to come out – black – as I understood his remarks. Everyone was happy with what was presented. Still al dente, the Green Beans provided a different Texture to the other Dishes on the plate. On using the term – Interesting Vegetable – Kath thought Hector was being derogatory, she was assured otherwise.

Daal

Without the Tarka – admitted Graeme.

Thick, Yellow and well Seasoned, I cannot recall being served a better Daal anywhere else. The piece of Naan which came my way was put to good use. Marg enthused about the Daal, a Dish Hector has never attempted. Daal Makhani is still on the radar.

The Daal pot was scraped clean, that should tell all.

So, quite a change from that which Hector usually posts. Tonight’s Aloo Gosht was very much a – Curry – and therefore distant from Hector’s customary Karahi Gosht.

Not only did Hector go back for more, this commentator was last to stop eating.

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Lockdown Curry # 23 – Basharat G’z – Open for Business

Posted on July 8, 2020 by Hector

With the five mile travel limit lifted, Hector headed way down south, well as far as Allison Street. Basharat G’z (223-225 Allison Street, Glasgow, G42 8RU) has not been visited since the end of last year. Having phoned a few nights ago, I established that their present opening time is 16.00, hopefully this will be a temporary measure as Lockdown is due to end next week.

Last night, whilst browsing though a certain Social Medium, as one tends to do every few nanoseconds, I spotted a group post stating that Basharat G’z is up for sale. This was another case for Hector Holmes.

Arriving just after the 16.00 opening time, the shutters were down over the dining area, the scaffolding outside confirms that weary as these tenement blocks may be, they are certainly worth saving, part of the architectural fabric which makes up Glasgow.

Noor was behind the counter, pleasantries were exchanged, it is good to see the expected faces, there may come a time when we shall come to realise who has not survived the last few months. As I relayed my Order for a half kilo of Desi Lamb Karahi (£12.00) and a Coriander Naan, I studied the Fayre on display.

The Daal looked particularly – yellow. The Masala in the Chicken Curry looked very inviting, a smaller quantity of Lamb Curry was in the other unit sitting next to some very tempting Chapli Kebabs. Above that was a tray of Kofta Anda.

I worked out later why this was not beside the other Dishes, it was still cooling, freshly prepared. Dear Reader, you must have worked out already what was going through Hector’s mind.

With the Lamb Curry taken to the kitchen, Basharat himself appeared, Noor had either told him I was here, else Basharat was wondering who was ordering Karahi Gosht this early in his shift.

With Basharat busy in the kitchen, I asked Noor about the premises being up for sale. If we go back to last August, Hector met Mr. Anwar the owner of the unit who set himself up here, oh so briefly, in the former Lasani Grill premises. Noor was confident that it is the property which is being sold, they have the lease and so Basharat G’z will continue.

There are bound to be casualties. Rishi Sunak, the Chancellor of the Exchequer who once waited on tables, announced today that a discount scheme will be established to get people to dine out on Mondays, Tuesdays and Wednesdays throughout August. I wonder if this will include the Curry Cafes which Hector promotes above all. It could mean virtually free food in Govanhill. This will surely benefit the locals and those of us who live for Desi Curry.

As I write, I saw an advert, in the same source, for a Desi Chef in Clydebank. Desi Curry in this town? Hector Holmes is again on the case and has been in contact to establish which venue needs such a person. Over the years, those with whom I have discussed Curry in Clydebank, have reckoned that there is no demand for Desi Cuisine. I await a response.

Two Chapli Kebabs were added to the Order as Noor placed a very large Pizza in the oven, and of course a portion of the Kofta Anda. As Noor counted out four Kofta and one Egg, I saw the vapour rise from the Shorva, it had been too hot to put in the cooler. The additional items I took – cold – tomorrow’s lunch and a dinner next week.

The Bill

£23.40 Two full meals here.

The Coriander Naan was huge, enough to share, but Marg has again found a picnic to to attend. Doesn’t she do well? And – Hi! – to Fraser who assures Marg that he is a regular reader of Curry-Heute and Bier-Traveller. The Naan was given thirty seconds in the microwave to restore its heat. I noted the perforations, this stopped it rising. Still, it was suitably well fired, but only around a half would be consumed.

Desi Lamb Karahi

The Oil had separated, as one would expect. Had I scooped off the residue, I would have changed the entire nature of the Curry. Rejuvenation was called for, and so the Oil was combined back in to the Karahi by giving it a few minutes in the wok. This was now just the job.

Bay Leaves, I wonder what they add, were mixed in through the thick Masala which featured abundant Tomato Seeds. There is a certain look to a Masala, one can tell it is going to be amazing.

The Meat was way into double figures, there was no challenging if this was the half kilo.

Oh, anticipation…

Basharat can cook! I have known this since my first visit. His Lamb Karahi is something special, it has the – Wow! The Spice Level was not demanding, the Seasoning, however, was right on the edge. The intensity of Flavour emanated from Chef’s bravery. For some this may have been too much, for Hector it was spot on. There are only five venues in Glasgow which can consistently serve a Karahi Gosht at this level, the rest get nowhere near. And I deliberately use the term – consistently – to argue my point.

The Meat featured ribs, no Sucky Bones. Soft, Tender, the right amount of chewing, excellent Lamb and so well cooked. No – Interesting Vegetables – today, this was back to basics, Meat and Masala. The Coriander from the Naan did come across also.

This was serious Curry and there was so much of it. The Naan had to be abandoned, eat the Meat, sheer joy. Get yourself along here and order Desi Lamb Karahi, on-the-bone, of course!

Chapli Kebab

The Chapli Kebabs were dry fried to bring them back to life. I presume these were Chicken Chaplis.

Rather than just present Marg with a Burger in a Bun, I added some garnish. Trailing over the edge of the roll, this was way better than any quarter pounder.

The Morton’s Roll proved to be an ideal foil. The combination of Spice from the Chapli and the hit from the Red Onion slices was a case of synergy. I have never had a Chapli Kebab served in such a manner, I recommend this. Hector needs to arrange a supply of these for the freezer.

Spicy! – said Marg, who is back on form.

Posted in [Basharat G'z] | 1 Comment

Lockdown Curry #22 – Marg, the Chef, cooks Keema Mutter Aloo – Hector’s Paratha is improving

Posted on July 4, 2020 by Hector

seeWho chose to get married on Independence Day? Think about it, an easy day to remember. Since our trip to Sri Lanka back in 2003 we have been abroad for our anniversaries, but life-changing events have now decreed otherwise. Meanwhile, – Dan Sath – the pubs are open, as are the restaurants, but not in Scotland!

Hector has cooked all but one main meal in the hundred plus days of Lockdown, Marg announced that she would cook to mark the day, and it would be Curry!

Hector’s only input was to produce the various Spices from the cupboard. Yesterday, we made our first visit to House of Sher (Tradeston) for the Lamb Mince, what a place. The free car parking and proximity to the motorway makes House of Cher an attractive venue. No Chaat Masala mind.

Marg, the Chef, had the Curry-Heute – Keema Mutter recipe – to hand. I insisted she add Potatoes also, after all, Mince & Tatties remains Marg’s favourite meal. For once, a Curry would be cooked in Hector’s House with the exact measures, well, all but one. No way was Marg putting in all of the Methi. Perhaps she compensated by adding more Fresh Coriander which now grows in the garden. Marg also took on board the need to have the Manchester Trio of Coriander, Ginger and Chillies as – Toppings.

Hector’s contribution to the meal was the Bread. Somehow, more than a year has passed since the second attempt at making Paratha. The dough for today’s Paratha was White Flour and Salt only, no Eggs. Chapatti Flour, both white and wholemeal, used previously, did not create the type of Paratha sought. Three dough-balls were treated with Ghee to create the layering, one was left to cook as a Chapatti/Roti.

The first Paratha was rolled out as thin as possible. It immediately looked stunning on the Tawa, the layering and the magical – swirl – manifested themselves. The next two were rolled out less to create a thicker Paratha, the softness is what I was after. Things were looking pretty good.

The Roti looked remarkably – white. Chapatti Flour next time.

Keema Mutter Aloo

Marg has cooked this before and so was confident that the results would be favourable. The Masala was a perfect Minimum with very little residue collecting at the base of of the karahi. A large piece of Cinnamon was unearthed, Marg had carefully left the Black Cardamoms in the pot.

The lack of Seasoning was Hector’s first observation, Marg was not as heavy handed with the Salt. The Spice Level was decidedly – Medium, Marg had been careful with her measures. This is where the Toppings came in, the sliced Green Chillies gave the required kick. The pre-cooked Potatoes added further Diversity. This Keema was decent in its own right, however, there was another matter to address.

I could only marvel at the Parathas. The Buttery Flavour was to the fore. The Parathas had a hint of Crispness on their exteriors, but were beautifully Soft inside. The pieces broke off per – The Swirl. Each Paratha was worthy of serving to the public if one forgives the lack of – roundness. I ate way more Paratha than I normally would, Marg too and she ate all of the Roti also. I call it a Roti because it did turn towards – crisp – as it cooled.

Next time I shall reintroduce the Egg to the dough. If I can get my Parathas to be Thicker whilst retaining the Softness, then I shall have achieved the objective of reproducing that which is served at Banana Leaf (Glasgow) and Tanjore (Edinburgh). White Flour is clearly the correct type to use unless of course a Wholemeal Paratha is what one desires.

Marg thoroughly enjoyed her Curry. No gasping with the Spice, this is her verdict:

That was the best Keema Mutter I have ever tasted.

Marg, the Chef.

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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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