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

Posted on January 11, 2020 by Hector

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

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

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

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

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

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

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

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

Lamb Curry (Lamb on the Bone)

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

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

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

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

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

The Bill

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

The Aftermath

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

It’s heavy.

It’s wet.

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

IQ at The Met (Bury) 2020

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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Glasgow – The Village Curry House – This is Kharra!

Posted on January 10, 2020 by Hector

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

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

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

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

Lamb Curry on-the-bone

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

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

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

The Bill

£5.80 Curry and Rice, no frills.

The Aftermath

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

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

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Edinburgh – Desi Pakwan – Kharra?

Posted on January 8, 2020 by Hector

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

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

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

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

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

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

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

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

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

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

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

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

Desi Lamb Karahi

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

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

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

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

Good?

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

The Bill

£15.75 A very competitive price for the half kilo.

The Aftermath

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

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

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

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

Menu extracts

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Glasgow – Charcoals Indian Restaurant – #1 Curry of 2020

Posted on January 4, 2020 by Hector

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

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

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

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

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

I’ll have his – exclaimed Maggie.

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

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

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

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

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

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

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

Fish Masala

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

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

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

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

Maggie offered a few words:

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

Vegetable Curry

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

Keema Aloo

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

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

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

The Bill

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

The Aftermath

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

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Peanut Masala Chat – goes down well

Posted on January 1, 2020 by Hector

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

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

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Home-cooked Curry for Hogmanay in Helensburgh

Posted on December 31, 2019 by Hector

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

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

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

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

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

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

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

Steve had prepared a standard Mutton Curry.

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

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

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

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

Mutton Curry

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

Chicken Korma

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

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

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

Happy New Year!

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Hector Cooks for Carnoustie 2019 – Aloo Karahi Gosht

Posted on December 28, 2019 by Hector

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

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

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

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

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

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

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

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

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

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

*

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

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

It’s a Manchester thing – I announced.

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

Aloo Karahi Gosht

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

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

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

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

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

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

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

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

Two days later…

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

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

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

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Aberdeen – Shri Bheema’s (Bridge of Don) – Ho-Ho-Ho Curry-Heute!

Posted on December 25, 2019 by Hector

For reasons various, this was the first December 25th since 1998 with Bier but without the traditional turkey dinner. Marg promised Hector there would be Curry-Heute. She knows the rule, once agreed, no going back.

I phoned Shri Bheema’s (Balgownie Road, Nevis Business Park, Bridge of Don, Aberdeen AB22 8NT) late afternoon to verify that they were open, and that the a la carte Menu would be available. All was well. We eventually arrived at 18.40 to find a group of ten just finishing, the rest of the restaurant was empty.

Tony, Mein Host, greeted us both with hugs. He was surprised to see us – on this of all days – as he put it. Our visits to this Aberdeen Curry House, now chain, have been sporadic. It is one day short of two years since our last visit, yet we have always been recognised, something perhaps to do with the positive write-ups over the years. Yet, on their day, nothing in the city matches the Punjabi Cuisine at Lahore Karahi, they were closed today. I had reconciled myself to – the Flavours of South India.

A young chap took the drinks order. We have had large bottles of Sparkling Water here in the past, tonight we had to accept two small bottles. I was nearly tempted by Shri Bheema’s own branded IPA. I should have asked by whom, and where, it was brewed.

Last time Marg had the Kanchi Lamb Curry (£18.99). Such was the portion size, quite a bit of it came my way. I was determined to have this tonight. Marg considered the same again, but thought something else would be more appropriate for the purposes of Curry-Heute. Tony admitted that the few portions of Marg’s next choice –  Dum Ki Nalli (£19.99) had gone. He suggested that the Murgh Hara Dhania (£18.99) could be done in Lamb instead of Chicken, so – Hara Dhania Gosht – then. Check the prices.

The Dum Ki Nalli would have featured an inclusive Tandoori Roti (£3.49). I believe both of our actual choices included Rice, however, I was determined to have Vegetables and so asked for Vegetable Fried Rice (£5.99). Marg was offered Plain Rice but stuck to her preferred Roti option. As always, I asked that no Capsicum appear in any part of our Order.

Marg’s Roti scuppered my plan to share a Paratha (£3.99). The Parathas are always perfect at Shri Bheema’s. I cannot let this review go any further without highlighting the price of a solitary Chapatti – £2.99! This gives the good people of Bradford apoplexy, they are used to three or four being inclusive with every Curry. When I’m in Bradford I always refer to – the price of Bread in Aberdoom, when I’m in Aberdoom I still cannot believe what restaurants charge. Only the aforementioned Lahore Karahi has the price of Bread at something approaching the realistic for – flour and water.

The young chap brought hot plates. Tony took them away, our Curry was not coming in an instant. The plates were never returned, Chef had other ideas.

When Tony placed our respective Main Dishes before us, he admitted that both were identical. The description of the Hara Dhania has a – one Chilli – rating and mentions – fresh coriander. The Kanchi Lamb Curry has a – two Chilli – rating yet is described as – mild – and also mentions – spring onion. The photos below raise the question – did we have each other’s Curry?

The portion of Vegetable Fried Rice was enough for two diners. Perhaps the Menu should make this clear? Curry-Heute does, this is Hector’s role. Featuring Peas, Green Beans, Broad Beans, Cauliflower, Onion, Carrots, Cabbage Sweetcorn and Potatoes, this was a veritable cornucopia, exactly what I seek from a Vegetable Rice – Diversity. The Tandoori Roti was large and served in two pieces. Why not just fold it and let the diner tear off strips as required? The Roti alone would not suit the nature of the Curry served, I encouraged Marg to take some Rice also.

Salty – said Marg as soon as she sampled the Rice.

For Hector, this was a good start.

Kanchi Lamb Curry

Note the topping of – Fresh Coriander!

OK, it’s a classic Soupy Curry, the type of Curry Hector typically writes off, unless…

Served in a soup plate, how appropriate, there was no option but to pile the Rice on top of the Masala then stir it in. This always feels strange, one is used to adding Curry to Rice and watch the Masala soak in. The Meat count did not initially appear to justify the price, however, every piece was decidedly – large. There would be no shortage of food.

The Spice and the Seasoning were well pitched, this Curry would be all about what happened next. Slowly the hoped for – Smokey Flavours – associated with – Chettinadu-style Curry – were registered on the palate. Success.

As I ate on so the Spice Level seemed to register further up the scale. I piled on more Rice, the array of – Interesting Vegetables – was a distraction from the Soupy Masala. The photo of this same Curry two years ago shows a much thicker Masala and Tomatoes on top. Hector always prefers a – Thick and Minimal Masala. To have ordered only Bread with this Curry would be a near catastrophic error, it needed the abundant Rice.

*

Hara Dhania – Gosht

Note the topping of Syboes – Spring Onion!

Identical indeed to the Kanchi, I had to sample this Curry. I could not tell any difference yet the preparations were decidedly different according to the Menu. Marg fished out a Clove and what might have been a Cardamom shell, otherwise we saw no difference.

The Roti disappeared in no time, a second would have been ideal, but who orders two Rotis in Aberdeen? Marg did her best to help me finish the Rice, we admitted defeat eventually.

I was wondering if the Spice Level was too much for Marg, no problems were reported. Eventually, Marg waved the white flag, a couple of pieces of Meat and quite a bit of the Masala were piled on top of my remnants. Hector had his fill and still could not tell the Dishes apart. Marg was impressed by what she had eaten.

In the middle of our meal Tony came over, I expected the customary question, his approach was quite radical:

It is difficult to ask people who know Curry inside out.

We were both thoroughly enjoying our Curry, the reply was simple:

I came for South Indian Flavours, I have them.

The Bill

£41.96 I didn’t see the itemised – Bill – but have to conclude that the Bread and Rice were included in the price of the Mains, which does make Shri Bheema’s appear competitive, i.e. in terms of Aberdeen pricing.

The Aftermath

The staff were clearing up, ready to go home after a busy day. We bade farewell.

This was the first time Marg has had Curry on xmas day, traditions have to start somewhere, sometime. Curry on this day in the 1980s was a Hector tradition in the small hours at the much missed Akash (Helensburgh).

I note that Blue Moon is now a Middle Eastern Restaurant (Kebab Shop).  This is the fifth Curry House in Aberdeen to close  in the nearly ten years of Curry-Heute. Ten Years?  I wonder where the anniversary Curry will be?

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Glasgow – Yadgar Kebab House – The Nights are fair drawin’ oot…

Posted on December 22, 2019 by Hector

Having assembled – Lasagne for ten – so that Marg could take it to a dinner party elsewhere, Hector was left to his own devices this Sunday afternoon. With Spag-Bol for a home alone dinner an inevitability, Hector needed a light lunch. Where better than Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP)?

Light lunch? Yadgar? Here was the perfect opperchancity to have something with Vegetables. Usually, Shkoor – Mein Host – is contacted in advance in order to have kilos of Meat Karahi underway. Occasionally, I like to turn up and see what – Daily Specials – are on offer. I was gambling that Aloo Gobi or Potatoes/Carrots/Peas would be available.

John decided he was up for this, a 14.00 rendezvous was agreed. I arrived early, no Naveed, he must have a day off sometime. It was the new chap who was behind the counter. He must be well established if he was left to run the show. I took photos of the Dishes on display, there at the back was Aloo Gobi! The Chapli Kebabs were piled up, this, hopefully, these, I had to have also.

It is always difficult to take exterior shots of the Yadgar frontage due to parked cars and a busy road. I had another go today, the new illuminated signage stood out well in the dim light of the winter afternoon. Kebab House – has been dropped, I shall have to consult over this. Meanwhile inside, both window tables were occupied, six chaps, Doner and Chips being the Order of the day. I ask you.

When John arrived he asked for the Menu, that was a first. I realise at the time of writing that the Menu has been updated since the 2017 version presently posted. The Tandoori Mix Platter (£13.50) caught John’s eye:

Will I get a sauce with that?

Ask.

Can I get a Karahi sauce?

Ask.

I doubted the latter, Karahi is prepared to order, Chef was unlikely to have some spare Masala just sitting around, but one never knows.

John was not going to miss out on the Chapli Kebabs. One Chapatti for Hector, two for Chapatti John.

I’ve cut back on my Chapattis – he informed me. We’ll see.

More Mango Rubicon completed the Order. The new chap noted everything carefully.

Names, I’m bad at getting names. The chap who has worked at Yadgar in all my years of feasting here, whom I consider to be the Sous Chef, came in. His face was masked, it wasn’t that cold outside. He acknowledged me then patted me on the back as he entered the kitchen. Chef Arshad arrived moments later. Hector’s Curry House.

The Chapli Kebabs were accompanied by the Yadgar – Hot – Chilli Sauce, as in temperature, and a Raita. This Chilli Sauce bears no resemblance to that which caused such offence in Berlin recently. A Salad arrived too, this featured some Spiced Onions.

With everything assembled, it was time to cut in to the Kebab. Spicy, well Seasoned, so tasty. I was so glad there were two, double the fun.

John was well taken with the Salad, he wondered what Herb had been added. I was not aware of any being so involved in the mixture of delights on my plate. John finished the Salad, no wastage.

There was a suitable gap before The Mains.

Tandoori Mix Platter

One assumes this was conceived to share. Over the years we have had enjoyed many of the components in this – Platter. Today was the first time it has appeared in its own right in Curry-Heute. Lamb Chops, Skewered Lamb (Shish Kebap), Tandoori Chicken, Chicken Chat (Wings) and Lamb Seekh Kebab covered the unusually large plate, a – Platter – indeed.

A Curry Sauce accompanied, from – The Big Pot – if Yadgar have such a thing. With Chapattis in hand, John tucked into his Feast. I noted his comments as he ate:

That’s the best Mixed Tandoori I’ve ever had.

The presentation was fantastic as well as the taste.

Not just the size, second to none.

John usually goes as far as – as good as I’ve had – when appraising his food. If he says this was the best, it was. I should have dipped the Sauce to see what it was. I suspect this may well have had something to do with the level of pleasure.

John left half a Chapatti. Wtf?

Aloo Gobi

I could eat this every day. I write that every time.  With pulped Cauliflower in the Masala, then finer large pieces, cooked to perfection. The Potatoes as one would expect, had absorbed so much of the Flavour from the Masala.

There was Oil collecting at the base of the plate. There’s Oil and there’s Oil. The amount was modest, tasty, no problem. Yadgar’s nearest neighbour could do well to analyse this.

The Spice Level took me aback at one point, I must have sipped some Rubicon, silly Hector. How Chef gets this amount of Flavours into a Vegetable Curry astounds every time I have this.

I will admit to struggling towards the end, amazing how Vegetables can fill to this extent. OK, the Chaplis did their bit.

Can I get you anything else? – we were asked.

We had enough, two happy chaps.

I asked for – The Bill – expecting it to be itemised for once.

The Bill

£20.00 OK, Hector gets – special rates. This was visit and Blog entry #110 for those who have lost count.

The Aftermath

There was a few moments with Chef Arshad who is always happy to see us.

Now to find Howard…the Bad Boys’ Club.

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Glasgow – Little Curry House – A Solstice Curry

Posted on December 21, 2019 by Hector

Hector was in two minds today, where in the Southside would I have my Saturday afternoon Curry? In the end, I alighted at Partick. Had the bus timings been more favourable I would have ended up at Banana Leaf, however, I walked towards Byres Rd and found myself at the Little Curry House (41 Byres Road, Glasgow, G11 5RG). Curryspondent Doug replied to my question regarding Masala Twist which has been closed for some six months. This leaves Little Curry House as the only venue actually on Byres Rd, Chaakoo Bombay Cafe have recently opened a new branch in a lane off, then there’s Ashton Lane.

I announced myself as being – one – and was shown upstairs. A couple were waiting for their Order. It was quiet mid afternoon, Hector’s preferred eating time.

The a la carte Menu was on the table with Tapas on the back. Various Deals were available until 16.00. I decided not to mess about, on seeing the Lamb Massalam with Methi Aloo (£11.00), my choice was made. I have had mixed experiences with Paratha (£2.75) on my previous two visits to this venue under this branding. The first time impressed, last time did not. It was time for The Paratha Police to investigate once more.

The Waitress took the Order, no mention of Spice Level. A Sparkling Water (£2.00) completed the Order. In the two and a half years since my last visit here, the prices have only gone up a tad.

The food was brought up to the mezzanine on a tray. The staff here must be kept fit.

The Paratha was of the – Wholemeal – variety and served quartered in a basket. Last time I specifically asked for the Paratha to be served whole and it was. I suppose it is up to the diner to insist on Bread being served whole.

The layering was there, the – swirl – visible. The Paratha flaked on further breaking. I ate more of this Paratha than I would normally manage, I found this to be a suitable accompaniment.

Lamb Massalam with Methi Aloo

Aloo Gosht with Methi in other words. The Masala was Minimal, it had not been blended, this looked like a worthy Karahi Gosht. On appearance, this was the closest to Desi Cuisine I have been served at Little Curry House. Expectation levels were being raised, however, the portion size did not overwhelm, especially when I decided there was as much Potato as Lamb.

The Meat was so – soft – a delight. The Spice Level was not challenging, extra Chillies would have given a bigger – kick. The Seasoning was – low – but after my midweek experience at Basharat G’z, any Curry would seem so. I alternated between Meat then Paratha with the Masala Mash. I gave the thumbs up when the Waitress came up to ask the customary question. Fenugreek Potatoes – was this the source of the Methi?  This Curry had not just been thrown together from – The Big Pot.

The pieces of Meat were large, had I ordered Rice, then each would have been halved. What did not feel like a large portion initially, was proving to be substantial. I had to remind myself that this was not the half kilo. A half kilo? I could have devoured that today. The Flavours kept coming, the Masala Mash at the base of the karahi was carefully scooped up. I was really enjoying this.

I was surprised to find a bone, this definitely took this Curry well away from the – Mainstream. This truly was a Desi Curry, it just became better and better the more I ate. This was easily the best Curry I have eaten on these premises since the days of Mrs. Majhu’s.

I think I’ll have to come back soon, another project.

The Bill

£15.75 Well within acceptable parameters.

The Aftermath

I squeezed past more diners as I took my leave. I had not recognised any of the staff front of house or in the open kitchen. I assume Little Curry House is still operated by the Singh family, some of whom I met back in 2015?

Menu extracts

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