Glasgow – Akbar’s – An Excellent Night, but…

Posted on August 31, 2019 by Hector

A Saturday night – Couple’s Curry – in Glasgow, where better than Akbar’s (573-581 Sauchiehall Street G3 7PQ)? However, it does mean that a fair proportion of – The Bill – is going to be for booze. When Marg and Hector are out with Alan and Tracy, Cider is partaken of by both chaps. Well, it was a Saturday night and my three fellow diners all still work.

It took fifty two attempts to get through to Akbar’s last night to make the booking for tonight at 19.45. The lesson: don’t try to phone on a Friday night. I still wish Akbar’s was open for business in the afternoons, it would make life so much simpler, and they would get more custom from Hector et al.

We arrived moments after the time of the reservation. Imran, Mein Host, only sees us a couple of times a year, yet we are always recognised. He took us to our table in the middle of the main dining area after we had ordered our drinks at the bar. Akbar’s was full, as one would expect on a Saturday night. It was pleasing to see that so many people are here to eat – Bradford Curry.

Before we had a chance to think about the Menu, we were greeted by three chaps at the adjacent table who were at the point of leaving. Let me re-introduce Gordon, Morgan and Darrach (yes, he who has a restaurant named after him), three former pupils of Lomond School. They made their Curry-Heute debut in 1995, featuring in – Hector’s Final Curry Lesson. Hopefully tonight they went beyond – Aloo Chicken. Maybe one day they will be brave enough to cross the river and discover the best of Glasgow Curry.

The drinks arrived: on the house – the drinks Waiter assured us. Party on. Later we ordered 375ml bottles of Cobra (£3.75) and 500ml bottles of Cider (£4.75), one thinks this is how Akbar’s make their profits, still, we were already quids in.

Naveed was our Waiter this evening. It would take us some time to get the Order placed, we did so in two parts. At Akbar’s it has to be Lamb Chops which at £4.45 for four, must be the best value in the country. Marg was already negotiating one, but that would leave me with three. In the end she ordered her own, just to have one Lamb Chop of course. Tracy ordered Chapli Kebab (£4.00), whilst Alan would have Fish Pakora (£4.95). Having already declined Poppadoms, the ladies then decided they desired a Poppadom (£0.75) each and the Pickle Tray (£1.50). No comment.

Akbar’s is one of the few venues in Glasgow where one can get a decent Fish Curry, for Hector it would be Karahi Fish (£8.95), the Dreaded Ballast withheld. Marg was brave enough to go for the Karahi Gosht (£8.45). Alan wanted Lamb and Spinach, I advised him to consult Navid given that there are two versions available. I assumed he desired Masala with Spinach as is Hector’s preferred style, and not a mass of Herbs with little/no Masala. Navid steered him to Karahi Gosht & Spinach (£8.95). Tracy, who famously enjoys Lamb Chops but not Lamb Curry, declared Butter Chicken (£9.45). Navid suggested something more challenging, Tracy stuck to her guns. We asked for all Dishes to be served – Asian style – which would guarantee Spice and Minimal Masala, the Butter Chicken excepted. Once again, no Capsicum was agreed around the table. Navid went as far as checking if this included Green, Red and Yellow. That – Chillies are fine – was also made clear.

My fellow diners each would have one Chapatti (£0.75) with the knowledge that there was no way I would finish my Coriander & Chilli Naan (£2.95).

Let us consider the prices of the Main Courses. Portions at Akbar’s are not skimpy, the majority of Mains being under a tenner is remarkable in such a Pukka Restaurant. That the Chicken Curry was the dearest choice this evening both mystifies and amuses. The Bread prices are also commensurate with the prices in the mother city. The Lamb Chops aside, the Starters may be a bit pricey. One could come to Akbar’s, drink Tap Water, and eat relatively cheaply.

I took a break to inspect the – Facilities – and take a photo of two young ladies who were preening themselves for a – selfie. The Facilities have lost their sparkle, the hand driers were reluctant. One might expect better in a Restaurant with this level of grandeur. The Starters had arrived when I returned to the table.

Lamb Chops

With Marg ordering her own, for once Hector would enjoy a full portion. Marg spontaneously gave me one of her Chops, payback for all she has purloined over the years. Marg would eat three, the lady who only wanted one.

The Lamb Chops were small, but having so many meant there was still a feast for Hector. Marg and I both like our Chops to be – cremated, these were decidedly so. Marg reckons the Chops were suitably – juicy – I disagreed. I have had better here, so the title of – Best Lamb Chops – in the coverage by Curry-Heute stays in Crawley at The Downsman.

Fish Pakora

Four pieces of Fish in a Spicy Batter. We are spoiled at Yadgar when they simply – bring it – freshly made. As much as I love Fish Pakora, tonight, Hector was having Lamb Chops. Alan made quick work of his Starter.

Chapli Kebab

A pair, thankfully, given the price. These too were cremated, not the light patties one is used to, as served in the Curry Cafes of Glasgow’s Southside.

It tastes like a Burger and a deep fried one at that – was Tracy’s take on her Kebab – it should be char grilled not a Burger, greasy, she continued.

So, maybe not up to the high standards one has come to expect at Akbar’s, but Hector had five Lamb Chops.

Part of what makes dining at Akbar’s a special occasion is the ceremony associated the presentation of the Dishes. If indeed, it is the Chefs who bring them from the kitchen, who is manning the grills? Could this explain the extremely well-fired Starters this evening? Whatever, they are always happy to pose and bask in their moment of glory.

*

The Breads

If the Chapattis are substantial, then the Naans are simply a hoot. Behold the largest of Coriander & Chilli Naans, all of which was edible. Unfortunately, it is the pointy end which Hector favours when eating Naan, it was by this part the Naan was hung. Still, it did the job, I probably ate too much Bread which says a lot. By the time the collective had finished, only the point was left. So it goes.

Karahi Fish

What a mass of Fish! In Bradford’s Punjab Sweet House & Grill Centre, I have deliberately ordered the half kilo knowing that I could drive the rest back to Glasgow. I would love to have known the weight of what sat before me. Topped with a sprinkling of Fresh Coriander, the wedge of Lemon was a welcomed addition. Squeezed over the Fish, this adds an extra blast of Citrus. There was a Masala, albeit decidedly Minimal, as sought. One could see the Oil collecting on the periphery of the karahi. It was at Akbar’s where I was first shown the – dabbing sponge – to remove the excess Oil. Some Oil is required, the source of so much Flavour.

The Spice was moderate, the Seasoning below what I would expect in a Fish Curry, this always puzzles. There was a slight Sweetness which is usually a negative for Hector, not tonight. The Fish was – flaked – and so the Masala, Oil, and Fish were almost a homogeneous – Mash. This was quite simply a glorious Curry. Add to this the outrageous Naan giving a Chilli bite and more Foliage, and well… this was exactly what I had conceived for my meal this evening.

You can’t get a Fish Curry like this outside of Bradford – I proclaimed to all.

You’re in Glasgow – was Alan’s timeous retort.

I was approaching my limit when I spotted that Marg was about to leave a fair part of her Karahi Gosht. Fearing that she may not have enjoyed it as much as anticipated, I offered to exchange what was left. The remaining Fish Karahi disappeared in seconds. Marg was therefore also able to give a verdict on the Fish Karahi:

It seemed really light, flavoursome, but not really a strong/fishy. I had enough space.

Karahi Gosht

Why would one add Capsicum to this perfect Curry? Unfortunately for Marg, Chef had stirred in quite a quantity of sliced Green Chillies. For Hector this would have been ideal, however, Marg had fallen foul of our cry for – Asian style.

The Lamb had been cut small, but not as small as is the Bradford norm. The Meat was shrouded in a beautifully brown and Minimal Masala. Marg had her say:

Too spicy for me, lots of meat. I was hungry and really enjoyed the Chapatti and hijacking some of your Naan.

Hector was of course happy to share the Naan, but not his Lamb Chops.

When the surplus Karahi Gosht came in my direction, I thought – nay bother. I soon realised how full I was, only a Soupçon was taken, enough to verify that this was a classic Dry Bradford Curry, why we come to Akbar’s, in Glasgow. There would be a Takeaway.

(The focus in the next two Main Courses is such they would not handle being shown full size.)

Butter Chicken

This is not a plate of Chicken Soup, though it may well have been. If one orders this, expect no more. Bright yellow, Creamy, indeed Marg loves this, Hector cannot fathom why. Tracy, who had been offered a possible alternative:

It wasn’t the best. I liked the service, but not the flavours.

Karahi Gosht & Spinach

What a wonderful photo of the handle of the karahi. As with the Fish Karahi, this was topped with a sprinkling of Fresh Coriander and a wedge of Lemon. The Spinach can be seen mixed in to the Masala, this was not the Green Curry that is popular with some. Alan:

Wasn’t as spicy as I would have liked it. Tasty, but not exceptional.

Hector suspects our next Glasgow Curry together may well be south of the river.

My fellow diners decided that it was time for Coffee, far too late in the day for Hector. Two Double Espresso (£2.50) and a Milky Coffee – as hot as you can make it – were ordered, more Bier and Cider too!

We knew when it was time to take our leave. Families with weans, tiny weans, were overrunning Akbar’s. There was a screaming fest. Had I stayed longer, I may have participated. 

The Bill

£100.60 It could have been more, thanks, Imran.

The Aftermath

Alan and I discussed the balance of time spent. We took three hours over this meal, a veritable night out. Had we gone to a Southside Curry Cafe, the drinks accompanying the meal would have been negligible, and we would have had an extra hour in t’pub. It would probably have cost the same in the end.

As we departed, there had to be a photo with Imran to mark 2019. Chef was not letting me go without getting in on the act.

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Glasgow – Basharat G’z – Visit #3 in Eight Days – Other Curry Houses Are Available

Posted on August 30, 2019 by Hector

As soon as John heard about the wonder that is the Lamb Desi Karahi as served at Basharat G’z (223-225 Allison Street, Glasgow, G42 8RU), it was a matter of how soon could we go. Dr. Stan and Mags were included, taking us back to the halcyon days of Saturday afternoon Curry. Yet another disgustingly wet day in Glasgow, John would be late for the 16.30 rendezvous. The remaining three headed from the Allison Arms in good time, but were a few minutes late having engaged Zahid at Shahed’s Original (712 Pollokshaws Rd, Glasgow G41 2AD) as they now brand themselves. The renovations are well underway; there should be at least a bench at which to sit to enjoy their Fayre, from sometime in September. If it remains only a Takeaway, then Hector will continue to pass them by, there being no point in visiting if there is nowhere to sit.

Arriving at Bahsharat G’z – drenched – the coat was draped over a spare chair. I studied the prepared Dishes, the Lamb Curry was there as hoped for. The Glacé Cherries suggested one Rice Dish was a Dessert. I asked Abbas if Potato could be added to the Lamb Curry. My plan for today was to join Mags in her favourite Curry – Aloo Gosht – even though it is not on the Menu. I expected John and Dr. Stan would share a kilo of Lamb Desi Karahi (£23.99). John texted en route to ask if it could be served – Boneless. He arrived just as Abbas was taking the Order, Boneless was possible.

Basharat, Mein Host, appeared:

Are you the real Basharat? – I asked, with reference to two days ago when I totally failed to recognise him. Basharat continued the conversation that I had started about the presentation of the Aloo Gosht. Basharat mentioned – Soup – which would mean an Aloo Gosht in Shorva as served across the road at Sheerin Palace. He then used the term – Bhuna – now we were on the same page. Spicy – had already been agreed with Abbas.

I tried once more to secure a Chilli and Coriander Naan, the Chillies having been invisible on Wednesday. Abbas promised that the Chillies would be rolled into the dough. Mags opted for a Plain Paratha (£2.00). Dr. Stan thought one Tawa Chapatti (£0.70) would be sufficient for himself. John who can eat Chapattis for Scotland would have one of these plus a Garlic Chapatti (£1.00). Abbas had to explain to the Chaps what a Tawa Chapatti is. Does this mean there is no Tandoor at Basharat G’z?

I went to the door to get a phone signal, such is the density of the tenements in this part of Glasgow, wi-fi is required. Dr. Stan had just raised the question of a trip to Berlin for the Weihnachtsmarkt in December. More Berlin Curry in 2019, Mmmm. Noor announced that he had been reading my reviews and was taken by the detail. More on this matter below. Noor also had a Pizza in his hand, about to go in the oven, far better value in the Curry Cafes than the Pizza Chains.

I returned to the table to find two complimentary plates of Salad, bring on the Pickled Chillies! The Mains were on the table as I returned from yet another visit to the doorway. Abbas sorted my phone, wi-fi is available.

Less Oil

In my previous two visits, I have commented upon the presence of excessive Oil. Whilst the Oil can be off-putting for some, here lies so much Flavour. Today, there was visibly less Oil.

The Breads

Once again, the Paratha, served whole, lived up to the level of expectation, a worthy Paratha. The Chapattis would be devoured without much comment. The Naan was – Spectacular! This was exactly what I had in mind: copious Coriander on top, the Chillies were truly embedded. The Naan was significantly – Thicker – than that served on Wednesday. Good as that one was, this was so much better, still Light and Fluffy with enough burnt bits, this Naan had it all. Around half of it would eventually go in John’s direction – the seagull – as he was now calling himself.  John said he would consider ordering this in future. Chapatti John – no more?

Aloo Gosht

Topped with Fresh Coriander and slices of Large Green Chillies, this was the proverbial – Bee’s Knees. The Potato was visible, large pieces. There was definitely enough Lamb here also. Mags had a – Sucky Bone – there were no Bones in my karahi. The Masala was an elegant sufficiency, enough, suitably – Thick – Bhuna-style indeed.

The Curry was – Hot – the richness of Flavour from the Lamb came over immediately. The Chillies added the required – Kick – let’s hope this becomes a Basharat standard. The Lamb was so Tender-Soft, and felt it was an integral part of the Dish, not something that had just been added, as is too often the case. Basharat was passing by:

Basharat, your Lamb is Wonderful!

I ate on, the ratio of Meat to Potato was well considered, I enjoy the Diversity. To what extent is this a half Vegetable, half Meat Curry? Finally, the Seasoning was there, never an issue.

Mags was giving a commentary about the likelihood of her finishing her Curry. At night, usually a fair bit goes home. This was not happening today, she would finish the lot. Well, some of her Paratha was given to the – Seagull. Mags’ verdict:

Usually I don’t finish … appreciate they put Potato in. I liked the Spice. I would have it again. Watch out, Rashid! (Karahi Palace).

The Aloo Gosht was therefore given the thumbs up. Good as it was, I did take a Soupçon of the Masala from the Lamb Desi Karahi, this was in another league!

Lamb Desi Karahi (Boneless)

There was a sprinkling of Fresh Coriander on top, no Chillies. Ginger Strips have yet to reach Basharat G’z. Lets have even more – Foliage! Whilst the Oil was collecting on the edge of the karahi, this was appreciably less than on my previous two sightings of this Dish.

Stunning! – was John’s instant reaction to his first piece of Lamb.

It’s different – he continued, which was essentially my conclusion last Saturday. John speculated about a – Secret Ingredient. A gifted – Chef – himself, John recognises it is all down to the relative Quantities of Spice and Herbs added, and when. On encountering a Black Cardamom, John declared that he would be adding loads of these to his next Curry Creation, which unfortunately, Dr. Stan and Hector will miss.

Equally as good as I have ever tasted – he added, knowing that Yadgar is around the corner. John was restrained today, letting Dr. Stan have his share. In our last Karahi Gosht outing at Rustom (Edinburgh), the Curry simply manoeuvred itself, on to his to his plate. Only when Dr. Stan admitted defeat, did John scrape up the remnants, and finish nearly all the bits of Bread that were – thrown – in his direction.

Stan was well impressed by his Curry-Heute:

It was different, rich, full of flavour. Achoo! – as a sneeze interrupted his progress:

Well spiced, a variety I cannot identify.

John asked if stopping to take notes did not spoil my Curry? 

It stops me eating too quickly. 

I lost the third word in John’s final statement. 

A rich, ***** and uniquely flavoured Lamb Karahi. I don’t remember tasting better.

First mouthful, boom! That did it for me.

The Bill

£42.40. I still cannot work out what Mags and I paid for our Aloo Gosht, somewhere between £6.00 and £7.00. Abbas said a – card machine – is due to arrive next week.

The Aftermath

I promised not to return for at least two weeks, other places to go, as shall be revealed. My fellow diners all expressed their appreciation for what we had been served. A taxi was summoned to take us across the river, we were not going back out in that rain.

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Glasgow – Basharat G’z – ‘Allo ‘Allo! – It is I, Basharat!

Posted on August 28, 2019 by Hector

Basharat G’z (223-225 Allison Street, Glasgow, G42 8RU) was not originally the scheduled venue for this afternoon. Last month, Curryspondent Helen suggested Indian Scene in Paisley. Hector was due to rendezvous there with Jim and Alan, however, after the outstanding Lamb Desi Karahi served at Basharat G’z last Saturday, I knew Jim and Alan would be keen to try it asap. So it goes.

I arrived a few minutes before the scheduled 16.00, Abbas was there to greet. Whilst I took photos of the prepared Curry, I enquired about their Methi Gosht (£7.00): is it my preferred Masala with added Herbs, or simply a mass of Herbs with next to no Masala? Abbas was confident they would serve it – as required. This would be a departure from my attempt at securing a Fish Curry with Methi at Aberdeen’s Lahore Karahi. There, they served the exact opposite of what I had asked for.

Jim and Alan were punctual, the Menu was studied.  They agreed that sharing a kilo of Lamb Desi Karahi £23.00) was the way ahead. Four Chapattis (£0.70) for the Chaps, a Chilli and Coriander Naan (£2.20?) for Hector. Abbas had not heard of my chosen Naan. No Garlic – was my advice.

Four cans (£0.70) of fizz would accompany. A jug of Tap Water and a Salad were brought to the table also. The Salad was never more than nibbled. Passing through the seating area, Abbas apologised for the wait. We assured him that this was not a problem, we appreciated that the food had to be prepared. Curry Ding! – is not what we desired.  Starters had been waived.

The Breads

The Chapattis were made from Wholemeal Chapatti Flour and were very light in colour. A good size, two each was more than enough.

The Chilli and Coriander Naan had no Chillies. If there was any Garlic, then thankfully this was minimal. Gently fired but with enough burnt bits, light and fluffy, this was a very enjoyable piece of Bread. As it turned out, I could have done with the Chillies, I’ll try again in the future.

Methi Gosht

Some of the Oil had spilled during delivery, a sign that perhaps they are serving too Oily a Curry here. Dabbing some off might be advisable, however, in the Desi Karahi last Saturday, the Oil proved to be such a source of intense Flavour.

Jim gasped at the aroma as the Methi Gosht was passed to me. There was no doubting the presence of – Methi – here. The Lamb, technically on-the-bone, protruded through the Magnificent Masala. It was clear before I started, that this was exactly what I had hoped to receive, perhaps even more.

The first dip of Naan in the mix of Hot Oil and Masala was another – Wow! – moment. The Lamb was melt-in-the-mouth. The Seasoning was there, this Methi Gosht could have been Spicier, hence the need for the Chillies. Still, the combination of Naan, Masala, Methi, Oil, Coriander and Lamb was simply wonderful, a Methi Gosht indeed beyond expectation, I cannot remember having one as good as this in the past year, longer even. I would have to rate this as one of the best Methi Gosht I have ever encountered.  Maybe one does not need too much Spice.

I gave a Soupçon of Masala to both Alan and Jim. Both were taken by the intensity of Flavour, so much so, that Jim bought both Dried Fenugreek and Frozen Methi in an adjacent grocer when he departed.

There was a big piece of Bone with gristle right in the heart of the Methi Gosht, the only sign of a bone. One assumes that the Lamb present must have been therefore originally cooked in with the bones.

Meanwhile, a tall bearded Chap, a Chef, asked me twice whilst I ate what I thought of his Methi Gosht. Who was this? I assured him it was exactly as I desired, better even.

Lamb Desi Karahi

For a Kilo, this did not look to be a huge portion. The karahi was filled to the brim, I am used to Curry spread across a flat Tawa, or a much larger karahi with the Curry sitting on the base. The Chaps divvied up the portion. Jim was first to remark on the – kick. Alan challenged this, thinking it could have been – Spicier. It was agreed we had been correct not to go into a new venue demand – Spicy Curry! Let’s feel our way.

Some of the Lamb is just... – remarked Jim.

… tender – added Alan – could be spicier, next time.

Assuming theirs was of the same Quality as that in the Methi Gosht, this was indeed wonderfully cooked Meat

A lot of flavour in the oil – said Jim who had been warned to expect this, but knew not to be put off.

Such were Hector’s notes. At the end I asked for a few words.

Alan – Lovely tender Lamb, but would have it spicier next time. Proper Curry.

Jim – The Lamb on-the-bone was very tender, slightly more oily than one is used to, but the oil holds so much flavour. Suitably foddered.

I showed each what I had previously recorded: I’m a great big accurate old Hector!

Abbas and the Mystery Man asked more than once if there was anything else they could get us, my request for a second stomach was understood. Abbas brought the – The Bill – it appeared to make sense for Hector to pay separately.

The Bill

£10.90 for Hector, £27.40 for the chaps.

The Aftermath

With both standing at the end of our table, I had to ask Abbas who this very keen Chef was.

I’m Basharat – Mein Host told us.

Eh? How could I not have recognised the man whom I had chatted with a mere four days ago. I produced the photo I took on Saturday – this is not the same person! – I insisted.

It was, of course. Basharat admitted that I am not the first person who has failed to recognise him and I deduce this includes friends and family. Lois Lane, Clark Kent and Superman come to mind, or the worst disguised character in a 1980’s BBC sitcom.

It is I, Basharat!

As I headed in to town, John acknowledged my post on another medium. It looks as though I’ll be back here on Friday with other diners. Aloo Gobi is calling.

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Glasgow – Basharat G’z – Outstanding Lamb Karahi & The Warmest of Welcomes!

Posted on August 24, 2019 by Hector

It is sixteen days since Hector became aware of Basharat G’z (223-225 Allison Street, Glasgow, G42 8RU), located in the premises which were briefly Al-Anwar. Last Saturday I went in to introduce myself and study the Menu, which is posted – here. Lamb Karahi (£12.00) is available by the half kilo at a sensible price. I promised to return.

I was told that Bashharat G’z opens at 14.00 each day, Google Maps presently suggest otherwise. Hopefully, the management will get this sorted, soonest. The two young chaps I met last week were on duty when I walked in at 13.57. Hector was recognised. Abbas, who appears to have taken the role of managing the front of house, confirmed that he had seen my Blog posted last Saturday.

I took a seat in the empty dining room, I already knew what I was having. The Lamb Karahi (without Peppers) would be accompanied by a Paratha (£2.00). We also agreed on – Spicy. I checked there was no Sparkling Water then asked for a Jug of Tap Water. It was Noor, brother-in-law of Abbas who recorded the Order. A double act.

Abbas suggested that I take photos of other Dishes before I left. This I would be more than happy to do. Meanwhile, I sat back and waited for Chef Nasir to work his magic. It was Noor whom I ended up chatting to most. He was interested in how I came to be such a Curry aficionado. The story is related – here. I do not want to eat the alternatives – Burgers and Pizza. When I mentioned my amusement on seeing Asians ordering the aforementioned in the Curry Cafes that I visit, Noor confirmed that for them, it is a change from what they have at home. Noor mentioned that his father is a keen Chef and likes to experiment. It was then I joined the dots. Noor is the son of Basharat, the owner. This is Basharat’s first venture into the Restaurant/Takeaway business. Nasir has been a Chef for some fifteen years, having previously worked in France. One day, we may establish if that was at any French Curry House reviewed on Curry-Heute.

A more than Modest Salad had been brought soon after I took my seat, accompanied by a welcomed Jug of Cold Water. Glasgow is in the middle of a three day resurgence of that thing people call – summer. When the Karahi and Paratha arrived, I was ready.

The Paratha was huge, half was as much as I would ever manage. Made from Wholemeal Flour (I prefer white), it was served Whole, had the required Layering, and showed signs of both Flakiness and the – Swirl. On sampling this, I noted that this Paratha had serious Flavour in its own right. Such was the time it would take me to eat the Karahi, the Paratha did crisp. Still, this was a fine example of the genre.

Lamb Karahi

The Coriander Garnish was modest. The Oil was already collecting around the periphery of the karahi. Within, lay a hearty mound of Meat shrouded in the Thick and Minimal Masala one seeks. Abbas would confirm in passing that there were Tomatoes in here to complement the Onions. I stopped counting the Meat after I reached double figures, this was a decent portion. The Lamb was on-the-bone as one would expect for genuine – Desi Fayre. Two Sucky Bones, yay! This looked as good as the Karahi Gosht served at my favourite Curry Houses.

I started by dipping some Paratha in the Masala, this was instantly rewarding. What was I tasting? Everything was familiar, yet this was decidedly different. A new taste experience, this Karahi Gosht clearly had pedigree.

Around the corner lies Yadgar, who unashamedly serve the best Goshat Karahi in Glasgow. Theirs is so rich in Flavour, one could not eat it all the time. Whereas, the same Dish at Karahi Palace is the stripped down version, more basic, flavoursome in its own right, but quaffable. Today’s Lamb Karahi took me back to my first visits to Ambala Deli Bar before they started messing around with their menu and lost the Lamb Handi.

Basharat’s Lamb Karahi had the – Warmth of Flavour – which is as well as I can describe what makes Yadgar so special. When I discover a new Curry House serving Curry of this Quality then inevitably I become excited. A couple of years back, in these very premises, Lasani Grill served this Quality of Lamb Karahi. We lost Lasani Grill, now we have Basharat G’z. The Lamb Karahi served today was as good as any I have eaten, I shall certainly be back for more, but then there’s the Methi Gosht (£7.00) to consider also. It looks as though I shall be heading to Allison Street with an even greater regularity in the coming months.

Again, when passing, I asked Abbas if the Lamb Karahi would have had – Capsicum – present if I had not asked for it to be withheld. I was informed that they only use Capsicum in some of the popular/mainstream Chicken Dishes. Hector should be safe.

Another chap came to chat, this was Basharat, Mein Host. I congratulated Basharat on creating a Karahi with a distinct blend of Flavours. I promised to see him at the end. Basharat, Noor and Abbas each confirmed that they appreciate that there is no point them opening a new Restaurant and simply serving what everywhere else serves. Yes, the Menu is along Curry Cafe lines, but they are genuinely trying to create something different. Today’s Lamb Karahi was appreciably so. Basharat suggested that next time I try their Rajhastani Boti (£4.99). This of course is not a Chicken Curry, but a Tandoori Starter, or is it? The Menu shows it it served with Rice or a Naan plus a can of lemonade. Perhaps I can have just the Meat?

Meanwhile, back at the Karahi, I encountered only one piece of Meat which required serious chewing, the rest was suitably – Soft. I realised that the Spice Level and Seasoning were very much an afterthought. The Oil, oh the Oil, had so much Flavour, by the end game, all had been scooped up by the never ending Paratha.

This was very much one of the special days in Curry-Heute. I had finished a superb Lamb Karahi and was about to talk – Curry.

The Bill

£14.00 I tried to pay the full amount, it was rounded down as a thanks for publicity I had already given, and in anticipation of this Blog posting.

There ain’t no vanity clause.

The Aftermath

I took photos of the prepared Curry.

            Chicken Karahi                            Chicken Pilau

Keema Chicken (with Karela?)                 Haleem

I had to mention my dislike of Haleem. Abbas and Noor insisted I would like theirs. Perhaps a Soupçon, one day. Basharat was summoned for the grand photo.

Noor, Basharat, Abbas

I listed my favourite Glasgow venues with an explanation as to what made them stand out. Basharat asked where I would rank his premises, not after one visit. There shall most certainly be more, and I promised to bring – The Friends of Hector.

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Glasgow – New Kismet Tandoori – New Menu – Support Your Local Takeaway

Posted on August 23, 2019 by Hector

Curry was not planned for this evening. When Marg announced she had been invited to an impromptu soiree, Hector the Chef was stood down. Once again, a Takeaway from New Kismet Tandoori (311 Drumry Rd, Drumchapel, Glasgow, G15 8PA) became fixed in the mind. Having consulted the menu, posted on my last visit in April, something with Vegetables was what was desired. Lamb Jaipuri (£6.80) fitted the bill: Rich and spicy with fried onions, mushrooms, and a special Indian herb called jeera. Hector loves – Cumin. The Special Fried Rice (£3.00) would also guarantee further Onions and Mushrooms, also Peas.

19.00 on a Friday night, the place could have been queued out, fortunately only one other customer was present when I entered. Others would arrive to pick up phone orders.

Hi, Hector! – was the greeting from Mein Host whom I don’t think was present in April. Visits to New Kismet are sporadic, yet I am always recognised.

The order was given – without Peppers, of course.

No Mushrooms?

No Capsicum.

The Bill

£9.30 Work that one out.

Whilst Mein Host prepared a Pizza, he chatted away. I was given the impression that he is more than aware of Curry-Heute. I had to mention Al-Anwar which is likely to have been the most short-lived Curry Curry House in Glasgow’s history. He told me the adjacent Chippy had just gone through four managers in the last month. So it goes. What is a – Chippy?

As I waited, I noticed the Menu had changed and prices had increased. Two new Dishes have been added, one stood out: Desi Style (£6.80), this I shall have to sample. A pity the Lamb is not on-the-bone.

When the blue bag was presented it was certainly packed. A Vegetable Pakora had been added also. Given the size of the Curry portion, tackling any of the Pakora would be a challenge.

Back at the ranch

The Rice was enough for two, I decanted about two thirds of the Curry, the Pakora could wait.

Lamb Jaipuri

A wad of Coriander sat atop the Thickest of Masalas. New Kismet have never served me – Soup.

There was loads of Meat, all beautifully – Soft. The Spice was little more than Moderate, the Seasoning decidedly below my expectations. A Dry, Earthy Flavour came from the combined Meat and Masala, fine, but this was never going to be stunning. I spotted no Cumin Seeds and so conclude the – Jeera – may well have been in powder form. The Onions, Mushrooms and Peas added the Diversity I sought. Whatever drives Hector to eat so much Curry had been sated. However, I did encounter two pieces of the Dreaded Green Mush. Suppose I had an allergy?

Sometime later…

I put seven of the fourteen pieces of Pakora in the microwave. Reheating Pakora in this manner can destroy it, two minutes was enough. I wondered if Takeaways actually make their own Pakora or buy it in as Samosas no doubt are.

I got away with it, the Pakora was quite enjoyable, a decent level of Spice.

A Saturday night update

Marg found the remaining Pakora, that was the end of that, but she failed to spot the Yoghurt Sauce. I thought it best to finish off the remaining Jaipuri and Rice… three more pieces of Capsicum had been hiding. What does a Hector have to do?

2019 Menu – Extracts

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Glasgow – Banana Leaf – Palak Gosht, South Indian Style

Posted on August 21, 2019 by Hector

There are four Lamb Specials served at Banana Leaf (76B, Old Dumbarton Rd, Glasgow, G3 8RE) all priced at £7.99 including Rice or Bread. Lamb Chettinadu and Aatu Eraichi have been well covered in Curry-Heute, Smokey Curry, but very – Soupy. The Lamb Korma is unlikely to feature in this Blog, unless a fellow diner orders it, that leaves the Lamb Saag. For research purposes, the Lamb Saag had to be sampled.

My guess was that Banana Leaf would not serve the Meat and mass of Herbs with little sign of Masala, that I try to avoid. Surely, with the copious Smokey Masala that prevails in the Dishes seen to date, Lamb Saag would be Masala primarily, with Spinach.

Arriving just after 16.00, the door was open, a different chap was in the kitchen area. Hector would be the only customer this Wednesday afternoon. Chef smiled and took my order at the counter. Lamb Saag with Rice (£7.99) plus a Paratha (£1.50). I could not help but notice the huge pot of Onions waiting to become Masala. I asked Chef if he had prepared all of these. He assured me he had.

Your eyes? – I asked, wondering what hell he had gone through.

Experience – was the reply.

Here was a photo opperchancity, Chef indulged me. I was happy to note that tinned Tomatoes are also used.

For the first time in I don’t know how long here, I was asked if I wished a drink. Water jugs were on the table which is not the norm. He refilled the jug. The Water was on the warm side despite the chill in the air. Is autumn coming already? When will the rain stop?

Chef brought the Curry and Rice. The Rice towered above the rim of the pot, way more than a Hector could eat. The Paratha arrived moments later, what a Paratha!

Lovely Paratha – I remarked to Chef.

Thank you.

In my visits here with Clive, we were given Parathas of this Quality: White Chapatti Flour, Soft, Flaky and served – Whole! In recent solo visits, whilst the Parathas have impressed, this was back to exactly what I seek in a Paratha. Was it all down to Chef? The Paratha may have been on the small side, however, I knew I could eat a whole one, and I had the Rice to tackle.

Lamb Saag

Behold, exactly how I hoped this Palak Gosht would be served! The Banana Leaf Masala was most certainly there in abundance, the green flecks showed enough Spinach, not too much. Decanting the Meat first, I counted seven large pieces, at least three of which would be halved. This may well have been the largest portion of Curry I have been served at Banana Leaf.

In Europe, Palak Gosht can be too Creamy, in the Punjabi Curry Houses of the UK, too Bitter. This was closer to the European interpretation, and as Creamy as a Hector would tolerate.

The Lamb Saag was serevd – Hot! What Banana Leaf regard as – Medium Spice – may be too much for some, there was also a decent kick. The Seasoning was below what I hope for, however, for once it didn’t matter. This was different, I accepted it for what it was. It did not have the Smokiness of the Chettinadu or Aatu Eraichi, however, the Spinach was adding something else.

Meanwhile, I marvelled at the Paratha as I scooped the excess Masala from the pot. Hector was having fun.

Chef took a seat behind me to my left. He asked if there was anything else I desired. What a lovely chap. Simple things like this make the visit all the more memorable. In the past year, Banana Leaf has become a firm favourite venue north of the river.

The Bill

£9.50 Still very reasonable.

The Aftermath

Farewell, and back out into the rain. I hope to see Chef again soon.

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Glasgow – Desi Cafe – Another Southside Update

Posted on August 17, 2019 by Hector

Four Glasgow Curry venues the length of Allison St. are discussed in this Blog entry. Curryspondent Archie contacted Hector to advise that Waris at Deira Lahore (631 Cathcart Rd, Glasgow G42 8AE) was asking after – Hector. This, therefore, was the first port of call this afternoon, alas Waris was not on the premises. I asked his colleague to pass on my regards. Waris is a famed Chef and Restaurateur in the Southside having previously worked at Lasani Grill and Desi – Curry Palace.

On my way back along Allison St., I dropped by Basharat G’z (223-225 Allison Street, Glasgow, G42 8RU) the former Lasani Grill, and for a few weeks only this summer – Al-Anwar. The story is told here.

Archie had also informed me that Ahmed, Mein Host at Desi Cafe (140 Allison St. Glasgow G42 8RP) was renovating the premises he had opened firstly as the extension to Desi – Curry Palace, before declaring independence. I waked in to Desi Cafe at 14.10 to find Ahmed customer side of the counter, supervising the renovations. What used to be the serving area and connecting passage between the two premises is being turned into a further seating area.  Seating may also feature on the opposite side, meanwhile a chap was busy in a room off. When Desi Cafe was set up, a second kitchen was installed, forward thinking? How I separate these two premises in my Recommended Curry Houses should be simpler than solving the Irish Backstop, there is now a hard border. It will still take time.

Archie had told me that a new Menu would be available soon. At this time the new Menu is on Ahmed’s phone, however, it now appears on Curry-Heute (see below) as a preview! This features traditional Punjabi Fayre served at breakfast time on a Saturday and Sunday. Oh to have this on one’s doorstep.

In my handful of visits here, I have only ordered the ready Curry, the plan was for one day to give the Karahi Gosht challenge, however, at £29.99 per kilo, perhaps not. Today, having spotted the Aloo Gosht and the Daal Makhani, I asked for a portion of the Lamb and Potato Curry and a small portion of the Daal. One Chapatti and a Mango Rubicon would accompany. I shall have to extend – The Curry-Heute Campaign – to have all venues stock Sparkling Water.

Ahmed asked after Mother who has accompanied me on previous visits. I explained that she can no longer eat Curry, or Chocolate. The Lady who fed Hector – Curry – from a very early age, can no longer cope.

The young chap who has seemingly been ever-present at Desi Cafe, brought the food. My immediate reaction was – Oily! A quick stir of both the Dishes sorted that. After last night’s feast at Annaya’s (Helensburgh), I felt one Chapatti would be enough. The appetite was soon found to be back already, I nearly ordered a second of this very fine example of a Chapatti. Restraint was shown, for once.

Aloo Gosht

Oily, yes. Shorva, yes. A contradiction to Hector’s Curry norm, yes. But no. One has learned to accept this style of Desi Curry, even going as far as using a spoon to take the Masala. It was Shorva, so treat it as – Soup.

Six pieces of Meat plus one and a wee bit pieces of Potato looked like a small portion. OK, it wasn’t huge, but then neither was the price. The Spice Level was moderate, the Seasoning appeared to grow, the Flavour was recorded as – Powerful. My notes show the Meat as covering the range of – Chewy-Tender-Soft. One Sucky Bone stood proud, the marrow was taken in the time honoured manner. A simple Curry, well done.

Daal Makhani

I had asked for a small/half portion, I had more Daal than I had Aloo Gosht, or so it seemed. Piping Hot – the Earthy Flavours stood out despite the Seasoning being below the level I prefer. This was as close to a Creamy Curry as Hector goes, it’s always a pleasure to find a Daal of this Quality. Why do I find Daal so inviting these days?

The Bill

£8.00 Here are the prices, try and make sense of how my meal was only £8.00.

The Aftermath

As previously reported, I noticed that one of Glasgow’s longest established Takeaways – Shahed’s (712 Pollokshaws Rd, Glasgow G41 2AD) was closed, boarded up. On seeing activity this afternoon, Hector was on the case. The notice in the window advertising for staff, declared a September re-opening. I tried to engage some of the workmen, no chance. Then I saw a young chap who was clearly overseeing the work. This was Zahid, younger brother of Shahed, I have dined at their home.

They thought it was about time the premises were renovated. Renovated, gutted, torn apart, and due to be totally rebuilt inside plus a new frontage.

Will there be seating?

I was assured a couple of tables will be set up. Success, another addition to the Southside Curry Cafe scene. Hopefully, they will provide crockery and cutlery, and not have one eating from polystyrene with plastic forks, as was the case at their short-lived Union St. premises.

I had to mention Al-Anwar which opened in July and was gone in the blink of an eye. Zahid mentioned the shortage of Chefs and the difficulty in getting them to come from the Indian Subcontinent. Why not train your own? – I put to him, and mentioned Dera (Manchester) who train Eastern Europeans to take on the job of Tandoori Chef etc. They are prepared to work for less than the £35K that Zahid mentioned.

To be continued…

Meanwhile, here is the preview of the Desi Cafe Menu

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Glasgow – Basharat G’z – Another New Southside Curry Cafe

Posted on August 17, 2019 by Hector

Basharat G’z (223-225 Allison Street, Glasgow, G42 8RU) is the latest addition to Glasgow’s Southside Curry Cafe scene. Recognise the address? Indeed, this is Lasani Grill as was, and Al-Anwar. Al-Anwar? – it was only open for one month!

*

Hector stopped by to investigate, two young chaps were front of house. Having introduced myself, they assured me they would serve me a Quality Curry. I wonder if I have met the Chef? Next Saturday. At £12.00 for a half kilo of Lamb Desi Karahi, this makes Basharat G’z affordable for the solo diner.

Bashahrat G’z is open daily at 14.00.

One day I’ll discover who Basharat is/was.

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Helensburgh – Annaya’s – Food For Thought

Posted on August 16, 2019 by Hector

Kirsty and Ross are in the West of Scotland this weekend, cue a Lomond reunion. Eleanor arranged a Curry Night in Helensburgh. Annaya’s (80-82 West Princes St., Helensburgh, G84 8XD) was the chosen venue, exactly a year since Hector’s last visit. The booking was made for 19.30, just the nine diners.

It was raining as we left the Sir Howard Young, in the final metres, crossing Princes Street, there was yet another deluge. How can one get so wet in an instant? Those who were leaving Annaya’s were going nowhere fast. Those assembled saw the consequences of the deluge.

Rocky was there once again to serve us this evening. With my heart set on Methi Gosht, I took a photo of the Special Menu, no Methi Gosht. I would ask Rocky to talk The Company through the Specials.

Mr. Blogger – is how Hector was addressed by Rocky. The Menu was photographed in full, again the reflections made this difficult. Rocky was very enthusiastic about the Multani Lamb. A Pakistani Dish – is how Rocky described it. Further research suggests this should be Lamb cooked in a clay dish. He brought a Soupçon to the table. The Masala was very tasty, well Seasoned with a decent Spice Level, however, the Masala was decidedly a – Shorva. This would have meant a Rice accompaniment, or a lot of splashing with Bread. Hector was intent on ordering Bread to establish if they could bring to the table, exactly what was ordered. Not a big ask, but last year they didn’t. Ah, the joy of blogging where everything is recorded.

Impressive Lamb Tandoori Chops (£6.50) were a feature of my last visit. Having established that a portion is three, Marg decided to let me have the full portion, for once. She would share two Starters with Eleanor: Vegetable Pakora (£3.95) and Vegetable Samosa (£4.95). It was Rocky who introduced Mix Platter for 2 (£10.95) for consideration. Steve and Louise were up for this, as were Kirsty and Ross. Howard chose Fish Pakora (£5.95), presumably Tracey would share.

Desi Lamb (£12.95) would be Hector’s choice. This was verified only after Rocky assured me that I would see no Capsicum. No Capsicum in anything – was Rocky’s declaration at my end of the table, I am told that by the time he reached the far end, this had been reduced to – some dishes may have Capsicum.

I asked for my Desi Lamb to be served – above Medium, and my Chilli and Coriander Naan (£3.50) to be served – whole – and have no Garlic.

Pour les autres

I did suggest we make my life simpler by all ordering the same thing, not to be. Marg took the Fish option – Punjabi Muchli (£12.95) with a solitary Chapatti (£0.90). Eleanor had me convinced that she was having the Multani Lamb, but in fact chose the Railway Boti (£12.95). When Eleanor mentioned Rice, Rocky suggested that he bring four bowls (£2.50 – £2.95 ?) for sharing. As more Bread was being ordered, this made sense. Steve followed Hector’s Naan choice, Kirsty called for a Peshwari Naan (£3.25) and Howard, a Vegetable Paratha (£3.25).

I don’t know what Steve’s first choice was, he told me later that it was not available because Annaya’s had run out of Cabbage. Cabbage? This is not a Bangladeshi Restaurant. I did hear Steve describe to Rocky exactly what he looks for in a Curry, Lamb Chilli Tawa (£12.95) was the compromise. Louise had her usual (?) Lamb Rogan Josh (£9.50). Ross, who is actually – Dr. Ross – but only drops this into the conversation sparingly, opted for Gosht Makhanwala (£12.95) which I hadn’t seen since Visit #2 when Marg ordered it. After much discussion involving Chicken and Thighs, Kirsty informed me she was having a Chicken (Thigh) Special Karahi (£8.95). We’ll look for this on – The Bill. Finally, both Howard and Tracey chose the Multani Lamb.

We were out – to dine – drinks were required. Hector departed from the usual Sparkling Water in favour of bottled Cider. Others had Wine and/or fizzy Lager.

Two plate-loads of Poppadoms with Spiced Onion were presented along with four Dips which were intended to accompany the various Starters. Hector was very much the spectator whilst these were being devoured. British Poppadoms hold very little interest for me presently, Ross, sitting immediately on my right, enthused about the Spiced Onions. I was almost tempted, I told Ross that I by far prefer the European Poppadoms with the embedded Cumin Seeds.

Fortunately for Hector, the Starters began to arrive in good time. In the meantime, Zak, Mein Host, stood in the doorway between the kitchen and the dining area. He manages the kitchen, Hector was acknowledged and given the thumbs up. It has been a while since we chatted.

Lamb Tandoori Chops

Three very large Lamb Chops with a Salad Garnish. The Chops were well cooked with enough burnt extremities to excite. The Spice was there, whilst the Chops were full of Flavour, they were far too chewy. Thinner Chops and more of them would have been a better scenario. Still, Hector was able to have a full portion of Lamb Chops in the company of Marg, a treat.

Vegetable Pakora

Nine pieces were described by Marg as – quite enough. In the end, she and Eleanor only managed four apiece, one went back, defeat.

Fresh – said Marg – almost as good as – but she was interrupted, the sentence never completed. The Pakora at the much missed – Akash – remains Marg’s yardstick against which all Vegetable Pakora is compared.

Such was the surplus of Pakora to my right, a piece came my way. Not bad at all, I resisted more as I was probably still gnawing my way through the Lamb Chops.

Fish Pakora

Howard gave me no tasting notes, I can only describe the portion as being of an adequate size and enough to share. Again, the Pakora looked – Fresh. This could well have been the most sensible of the Starters this evening.

Samosa

The sheen and the flakiness suggests that the Samosas may have been deep fried, which would be quite a departure from the norm. If not, then I am intrigued as to the glaze.

The Samosa was well worth the money – was Marg’s verdict. Eleanor informed me that when one orders Samosa as a Takeaway, it is accompanied by a Chickpea Sauce. This, she missed.

Mix Platter

For 2, for two people with huge appetites to be more precise. How two could eat all this then do a Main Course justice, mystifies. This was the proverbial plateful, even more than Hector was tempted to have at the Eid Buffet last week at The Village (Glasgow).

I assume a selection of Vegetable, Mushroom and Chicken Pakora was present. The Tikka Lamb appeared to be the highlight, possibly better than the Lamb Chops? There was Tandoori Chicken in there too plus a Seekh Kebab.

Never mind the Fish Pakora and being sensible, next time at Annaya’s, Hector will be looking for someone to share the Mix Platter.

It was just after 21.00 when the Mains started to arrive. There was not one empty seat at Annaya’s this evening. We were probably the last to be served, a challenge to get all of our Curry out at the same time and keep it – hot. Not every venue manages this. That the arrival of the Mains was preceded by the presentation of very hot dinner plates  was certainly another plus.

The Bread

One can ask for Bread to be served – whole – at Annaya’s, that’s twice this request has been ignored. It makes such a difference to be able to break one’s own Bread. The Chilli and Coriander certainly had the Chillies but was lacking Coriander, more – Foliage! The Naan placed before me was lightly cooked and in marked contrast to that placed before Steve. He was not happy with his well-fired Naan, we swopped, simples. That I ate all but a scrap is testimony to the Quality. A decent Naan.

The Peshwari Naan, again served in bits, was topped with mixed Fruit and Nuts. Kirsty liked this. Those who like Sweet Naans, like Sweet Naans, not for the Hector.

I was on the far side of the table taking photos when Zak, came from the kitchen with the Vegetable Paratha. He stopped to let me take the photo. I congratulated him on the Quality of the Parathas served at Annaya’s. I had a Keema Paratha here on a previous visit which was quite simply magnificent, none of this pink meat nonsense that too many venues dish out.

The Chapatti impressed Ross even though he had not ordered it.

Bowls of Rice were distributed across the table, apparently the Basmati Dham (Steam) Pilau (£2.95). This is as close as I got to the Rice, Marg and I stuck to our respective Breads.

With everything that was ordered, on the table, and photographed, well everything but my own Curry, Rocky played his master-stroke. A small pot of liquid Chillies was brought for those who wished to spice up their meal. Why more venues do not do this still puzzles. At a stroke it prevents the usual – it could have been spicier. Accompanying the Chilli was a Side of Daal, presumably the – Truckstop Dall – from the Special’s board.

Truckstop Dall

I can never see the day when I will order a Daal as a Main Course, however, as a Side, it is always welcome. This was a seriously Spicy Daal. With an appropriate share taken, the Hector Curry was then photographed.

Desi Lamb

Eight large pieces of Meat, plus a tiddler, sat in a blended Masala. I had hoped for Lamb on-the-bone but that was not to be. The full Flavour of the Lamb itself came across strongly. The majority of the Meat was suitably Tender, with a couple of bits on the Soft side. Despite the Seasoning being below that which I hope for, the overall Flavour was pleasing, but in no way outstanding.

The extra Chillies added an edge to the Spice Level, the Daal may well have done so also. The Daal ended up being mixed in to the Masala which thickened it quite considerably. This combination pushed the Desi Lamb towards the Hector idyll.

As is written, the Chilli and Coriander Naan proved to be the perfect accompaniment. The overall quantity was manageable, what didn’t look like a particularly large portion at the start, proved to be more than an elegant sufficiency.

As with a Handi, when one orders – Desi – it can be anything the Chef wishes to serve. I did miss my Methi Gosht.

Punjabi Muchli

There was visibly more – Meat – albeit Fish, in this Curry. The ratio of Fish to Masala was therefore favourable. The slice of Lemon was a worthy Topping, the Coriander no more than a token Garnish. The appearance was certainly more favourable than the Salmon Curry which Marg ordered here last year. The Punjabi Muchli had a much more viscous Masala. Hector could order this with Methi to temper the Sweetness.

It was a pleasant change to have Fish – said Marg – a sweet taste to the sauce.

I wondered why Marg had left a mass at the edge of the metal dish. Capsicum, not wanted.

Gosht Makhanwala

This was the epitome of everything Hector avoids in a Curry: a Soupy Masala, topped with Cream, this was as Mainstream as one could order. That many people opt for this style of – Curry – explains why it appears on every menu. Ross:

I tend to go for a creamy Curry. The sauce was fine, the Lamb had a bit of gristle.

I liked all of the meat in the Mix Platter, above average, the boy did a good job.

Railway Boti

The blended Masala was similar in appearance to that which accompanied the Punjabi Muchli, again, an element of creaminess was present.

Eleanor orders from Annaya’s often and so benefits from their – Loyalty Scheme:

Very tasty, I finished everything. This is my favourite Curry House to order from in Helensburgh.

Lamb Chilli Tawa

Thankfully, we are back in the land of what Hector recognises as – Curry. With the Oil collecting on the edge of the dish, the Masala looked suitably – Rich. However, I couldn’t help notice that Steve had left a significant quantity of his Curry piled up on the side. One can probably guess why:

The meat was overcooked maybe, the sauce was average, too many yellow, green and red Capsicum which was not expected. Not bursting with flavour.

So, appearances can be deceptive then. This was not a Curry that Steve or Hector would order.

Chicken (Thigh) Special Karahi

That the Red and Green Capsicum protruded through the Masala would have made Hector send this back, as I did here last year. Ironically, Kirsty ordered this because she actually likes the – Dreaded Ballast. There has to be the exception to prove the rule, whatever that means. And it was Chicken, I’ll say no more.

Maybe Kirsty was just winding me up:

It was better that I had the Chicken Thigh, that was very flavoursome. I was disappointed (!?) that I didn’t have as many Capsicum, they were in the menu. I would have it again.

Lamb Rogan Josh

The return of the Syboes. Behold the Red Masala and a classic Mainstream Curry.

Louise reports:

The flavour of the sauce was really good. I have had better from them.

(The Mix Platter was very good.)

Multani Lamb

I was at the far end taking photos and so clearly  heard – Multani Shorva – being announced as it was placed on the table. This was a case of – spot the Meat. I know if I had ordered this, I would have been disappointed in terms of its appearance. Thankfully Rocky had warned me off by presenting the – Soupçon, but not Howard and Tracey.

I managed to extract a few words from Howard:

Excellent Curry, flavoursome. Wasn’t expecting Shorva though.

Eleanor was proud at having cleared her plate, as I also managed to do. Marg and Steve had the abandoned – Ballast. Elsewhere, the Mix Platter had taken its toll, Takeaways were being organised.  One Rice had remained untouched. Rocky also brought what was left of the Truckstop Dall, plus another container that no-one could identify. It went home too.

It was after 22.00, late night diners were starting to arrive, even Harvey Keitel would have been impressed by the way the staff had managed to clear up after the main body of diners had departed.

Rocky brought the Dessert Menu, Marg was dissuaded. Also, she could have Coffee across the road.

The Bill

£228.45 £48.90 was for Drinks, disgraceful.

The Aftermath

Not a perfect night by any means: Bread served in bits and Capsicum where it was not wanted. However, in a company of nine, the chances are someone will be disappointed, tonight, that was Steve. Steve’s photo also does not appear in this Blog, it is unflattering. We made our farewells, our appreciation was expressed. I am assured by the locals that Annaya’s remains the best Curry House in Helensburgh, and that the Dining Room @ No 10 (Dumbarton) has gone.

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Glasgow – The Village “Curry House” – Eid Mubarak, The Buffet

Posted on August 11, 2019 by Hector

After the indulgences of Friday, the last thing Hector needed to read on a Social Medium was the announcement that The Village Curry House (119 West St., Tradeston, Glasgow G5 8BA) would be having a Buffet (£16.95) to mark – Eid. Some of the – Usual Suspects – are in that-London presently, this left Howard, Mags and John. The booking, as recommended, was made for 18.45.

We arrived punctually, by submarine, such is the quantity of rain that has fallen across Scotland in the last few days. It was raining cats and dogs, there were – poodles – everywhere. (a classic Howard ‘joke’) The Head Waiter spotted me waiting at the lectern, we were waived in and allocated a table in the middle of the action.

The restaurant was busy, however, the queues for the Starters and the Mains would not be a challenge. Having confirmed that it was – Buffet for four – and having ordered a jug of tap water, it was time for the off. John was away in an instant, his first Village Buffet. Howard, also a debutant, kept pace with Hector who was photographing everything as is the norm. The Sauces and Salads gave way to the real stuff. Kasif was managing the Starters, but not dishing them out as is the case at the Ramadan Buffet when time is an issue, and everyone arrives together. This evening was a much more relaxed affair, help yourself.

                         Sauces                                                     Salads

Don’t overdose on the Starters! – was the advice I gave to my fellow diners. Hector would return to the table with the largest plateful. So it goes.

There were seven different Starters on my plate, a sample of those which appealed most. No Salad, I’m Scottish!

The Fish Pakora was sampled first, two long strips of Fish in a Spicy Batter. This was an instant winner, all who had this were very positive. Just the one piece of Vegetable Pakora, this was well fried, with dark extremities. I only ever have the Vegetable Pakora here when having the – Lunch Menu – it is always Fresh, and as good as the best of Pakora.

The Lamb Ribs were a revelation. These had been prepared as one would Lamb Chops. So a cheaper cut, who could afford to put Lamb Chops in a Buffet? They were everything Lamb Chops would otherwise be: Succulent, Spicy, very Tasty, Magnificent, yes I’m getting carried away. I continued my note taking:

I could eat this until the lambs come home.

Moments later, Howard declared that he could sit and eat these all night. Dear Reader, this is how good the Lamb Ribs were. Why do we not see these on menus?

I had taken what I thought was a solitary – Shami Kebab – given the colouring and thickness. Shami Kebab is not usually amongst my favourites, I was therefore pleasantly surprised to find that this was a Potato Patty. Excellent.

*

Next was the Chapli Kebab, I had two, the assumption was that this would be the highlight in the Starters. The mix of Chicken, Spice and Herbs was done to perfection. Very moreish.

The great Chicken dilemma continues. I know where this Blog entry is headed. It was time to tackle the Tandoori Chicken and Chicken Tikka. The latter was – Dry – I suppose this is why so many people have it with a Masala. The Tandoori Chicken Wing was a better experience, again, carbon on the extremities, and a much more moist presentation.

By this time, John was already on the Mains, Mags was taking it easy, and Howard announced he was going back for more Lamb Ribs.

If two extra pieces of Ribs make it on to your plate…

Howard duly obliged.

Samosas, Spring Rolls and Chickpea Salad were also consumed by my fellow diners.

It was time for a rest.

The Waitress brought another jug of water and cleared the table. John summarised the Buffet so far:

All fresh and turned over really quickly.

**********************************************************************************

Before I departed this evening, one of the two Head Waiters asked if I had photographed all of the Buffet Dishes.

Of course, I always do.

This evening I was able to do the necessary without holding anyone up. With people arriving over the five hours, people could take their time.

                    Chicken Biryani                                 Whole Lamb Biryani

                   Chana Masala                                               Dal Makhni

                  Chicken Noodles                                        Chicken Masala

                   Chicken Achari                                           Butter Chicken

                  Chicken Chasni                                       Lamb Kirahi (Bone)

                 Chicken Kirahi (Bone)                                       Haleem

                     Paaye                                                                   Nehari

Lamb Bhoona

I know of no other restaurant on the planet which serves a Buffet with such an array of authentic Punjabi Dishes, plus the Mainstream for those who insist.  Note the order of presentation, Vegetables and Chicken preceding the Lamb Dishes. Now, why would that be? I suppose it does stop people taking the Paaye (Trotters) and Haleem (Lamb cooked for a million years until it turns to – glue) unless they truly desire it.  But Hector still insists – there is no such thing as a – Chicken Curry!

John’s first plate of Mains featured Chicken, Lamb, Daal Makhani and the Lamb Biryani. He was intrigued by the Lamb – Carcass. I mentioned this to Irram later, it was she who pointed out that this was a – Whole Lamb Biryani. I wonder who had the Trotters?

John asked me if there would be any – Foliage – this evening. Being a – Manchester thing – I have not looked for Fresh Coriander, Ginger Strips and sliced Green Chillies here in the past. As it happens, I had missed it. We were sorted.  Most probably came to our table.

It was time for Hector to make his choices, the Lamb Kirahi and the Lamb Bhoona should be taken as read. The Daal Makhni is also a favourite, and this was one of the few opportunities to do it justice. Ordering this as a Side can be expensive. I had my first ever Nehari at The Village many years ago in the days before Curry-Heute. Nehari/Nihari is typically served in the Soupiest of Masalas, a turn off. Tonight I could leave that which I did not desire in the tureen and concentrate on the Meat.

Why did I cover my plate with the – Foliage?        Try it.

Lamb Kirahi

Served on-the-bone as all Karahi should be, this was presented in a Blended Masala. The Spice was – Moderate – as one has to accept in a – Buffet, this is where the extra Green Chillies came into their own. The Seasoning was right up at the level which had me become virtually resident at The Village over a decade ago. If this was not enough, the mouthfuls of Fresh Coriander added a new dimension. Can one have too much Fresh Coriander? Add to this the – Sucky Bones – and this was worthy of the entrance price alone. Again, I could have had plate-loads of this, but that is not why were here.

Dal Makhani

This was used as an interlude between my three Lamb choices. Always a pleasure to eat, I had enough on my plate for my purpose. This was definitely more than a – mouthwash.

Nehari

A Lamb Stew by any other description, traditionally – Lamb Shank. The Seasoning is what grabbed me here, even more satisfying than the Karahi Gosht. Did I detect a hint of – Mint? This was ironic given that I eschewed Lamb Patina last Friday lunchtime at Mother India’s Cafe. A Dark Red Chilli was unearthed, always a pleasing addition. If the Lamb in the Kirahi was – Tender – then this was more-so. Having avoided the Shorva, this was a Nehari like no other, and as far as the traditional Punjabi Dishes go, surely a class above Paaye and Haleem. Perhaps it was down to the unexpected pleasure this was delivering, I was enjoying this even more than the Kirahi.

Lamb Bhoona

Here was the Darker, Thicker Masala which Hector seeks. Boneless Lamb, this was decidedly more chewy than the above, not a problem. John had asked me if taking notes interrupts the enjoyment of my Curry. It slows me down, stops me wolfing down the food; here was a situation where taking one’s time was necessary.

Again, the Seasoning was a positive feature of this Curry. This was the first of my three choices where – The Village Curry Taste – was emerging. Mixing in what was left of the Foliage, and I had filled my own bowl, took this once again to a new level. For me, this was the best of the three Lamb Dishes.

At this point I recorded a negative note.

The food could have been warmer. Nobody was closing the lids to the tureens. I also texted Marg to warn her:

We’re having a Boiled Egg for tea tomorrow.

After a short break, it was back for plate #2 of the Mains.

So, does Chicken – Curry?

For research purposes, I took a Soupçon of three Chicken Dishes: Masala Chicken, Chicken Achari and Butter Chicken. Plus, what remained of the Foliage. Who had the rest?

Masala Chicken

The rich Flavour from the Masala hit hard, then the Chicken ruined it. Dry, a stringy texture, tasteless, this was not for me, then I found pieces of both Red and Green Capsicum. That was the end, well, I hoped it was, two more to go.

Chicken Achari

Achari – remains a strong favouritie. Lamb Chops Achari as served at – Yadgar – is one of life’s biggest treats.

I waited for the Pickle to hit, it arrived, but not as quickly as hoped for. This Curry was – Peppery – cough. Again, the Chicken…

Butter Chicken

Marg’s – Favourite Curry – especially as served at Mother India’s Cafe, no I am not on their payroll. I knew it would be – Sweet – and I do not seek – Sweet Curry. The – Buttery-Creaminess – came across also, definitely not for me. Exactly what was the Chicken meant to add to this Masala? I found the Meat cloying on my palate. I simply didn’t like it.

I took a photo of the last piece of Chicken on my plate to prove my point. Apart from the splashes on the periphery, the Meat was white. Chicken is non-permeable, it can only be spiced superficially. I write often about Lamb that has just been introduced to the Masala and so has had no time to absorb flavour, can this ever happen in a Chicken “Curry”?

There was no – Aloo Gosht – for Mags. Actually, there was no Potato on offer other than in the – Patty. Mags was quite modest in the quantity taken.

Howard  chose along the same lines as Hector, though he did add Rice and Bread which does reduce the space available for – Curry.  In his first plateful, I note he managed to sneak in more Lamb Ribs. 

The end of the rant

I eat, wait for it, Capsicum, all the time, but of course not in Curry. I feel it shouldn’t be there, by now, the reader should know why. I love Nando’s and KFC where the Chicken is grilled and fried, respectively. I eat Chicken regularly, but I never boil it. Chicken in a standard Curry is boiled. Chicken in Chicken Tikka Masala is cooked/baked in a Tandoor, not boiled. Is this why Chicken Tikka Masala became the nation’s favourite?

The verdicts of my fellow diners

John – A fantastic range of fine food and great service.

It was a help yourself Buffet, but I suppose the tables were cleared and the water jugs replenished. The staff also interacted well.

Mags – Bloody marvellous, I really enjoyed that, it’s great to have stuff you don’t normally get.

The Lamb Ribs aside, everything we had tonight is on the Menu, it’s just that we normally choose our own favourites when ordering a single main course, it can be too risky otherwise.

Howard – My first time here (for the Buffet), I concentrated on the Lamb Dishes, the small Lamb Chop Starters (Ribs) were absolutely stunning, worth coming for that alone.

John went for a final fling, his appetite is legendary, he was replete.

*

Mags was first to go for Dessert, Ice Cream. We all followed, yes even Hector. Gulab Jamun and Pink-flavoured Ice Cream.

The Bill

£67.80     No drinks, just food, I hope they made a profit.

The Aftermath

It has been a while since I chatted with Irram. Among things discussed, she recognised that no matter the hospitality which may come my way, I am as fair and as  accurate as possible in what I write.

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