Glasgow – Basharat G’z – Under control…

Posted on December 18, 2019 by Hector

Mark is up from Wales for a few days, he required Curry. Howard and John would join us at Basharat G’z (223-225 Allison Street, Glasgow, G42 8RU) for the 16.00 rendezvous. This would be Howard’s first visit, however, he did have the honour of being the first to visit this venue in the summer when it was briefly Al Anwar.

It is a few days to the solstice, darkness had already fallen, the dining room was comfortably warm. Abbas was there to greet, Basharat himself entered having been summoned to cook.

We were all having the half kilo of Lamb Karahi (£12.00). Only John would have – boneless – the rest of us would have the more authentic – on-the-bone – Karahi. Howard and Mark followed my lead to order a Chilli and Coriander Naan (£3.00). Chapatti John would order four: two Tawa Chapattis (£0.70) and two Garlic Chapattis (£1.00). He did say he would not eat them all here, he had plans for the surplus later. Surplus? That’ll be a first.

A young chap brought a jug of water, glasses and a full plate of Salad. After the Salads presented in Berlin last week, it was good to get back to the traditional, not that I had any.

They did their best to bring everything at once on a tray. Three Chapattis arrived later.

John was more than happy with his Bread order.

… and the breads were fantastic – he would add to his few words about the Karahi. Normally, Hector has a Chapatti with a Lamb Karahi, but not here, the bespoke Naan has been perfected.

The Naans today were the best yet. Served whole, which for me is so important, the sliced Green Chillies had been rolled in, the Coriander leaves sat atop. Once again, the centre of the Naan had been perforated to stop it rising – Rogni-style. Today the edges were seriously puffy and well fired. This was the best of both Worlds. None of us would finish our Naans such were the size.

Lamb Karahi

The Masala was possibly even Darker than seen previously. Oil has been an issue on most visits, a Karahi without Oil will not work. Too much is unhealthy. The Oil separating is the sign in cooking that a Masala is – ready. Today, the Oil in the three on-the-bone Karahis was less than before, however, John’s – boneless – did have a bit of a slick when he stopped eating.

Dipping Bread in the Oil is the customary way for Hector to start, here lies so much Flavour, today excellent, intriguing. The Seasoning registered immediately, some would have found this excessive, or – challenging – in workplace parlance. I love a well seasoned Curry, today I most certainly had one. The Spice Level was enhanced by the extra Chillies in the Naan, what a wonderful combination this is, who thought it up?

Basharat was soon out of the kitchen to check that all was well. He was given the thumbs up, then asked about the Oil.

Under control – was my measured response.

Ribs and larger bones were present. As is the case with a Karahi served this – hot – one had to be patient before the Meat could be tackled. Tender, lovely, with Flavours from the Lamb offering so much more than anything I found last week in Berlin where, in the classic – Mainstream Curry House Scenario – I felt the Meat and Masala were strangers. Not today, this Karahi was a master-class.

John noted the various – sounds of pleasure – around the table. Abbas came out to take our photo. We were all trying to work out what the background Flavour was. Cinnamon – was my offering. Howard suggested – Lime Pickle – which was interesting, because around the corner at New Gandhi, they blend in Lime Pickle so the Flavour is present without the rind. John offered – Black Cardamom – having encountered them here on a previous visit. Maybe some of the Palak on display found its way in?

Whatever, this Lamb Karahi was a joy to eat, though later Mark would refer to the Torrey Canyon when describing his Curry today. In the Restaurant he was more circumspect:

I see what you mean about the oil – said Mark.

And that’s it under control – added Howard.

Mark continued:

Good after burn in the back of the throat, pretty good.

As always, Howard added more than a few words:

Expectations were high following reviews on a well known Curry website (what happened to – reliable?). Suffice to say, I wasn’t disappointed. A distinct darkness and earthiness to the Curry, accentuated by the Naan. The spice level and seasoning were perfect for me. Another excellent Southside Curry.

John was miffed:

Howard stole my deep, rich and dark flavours.

Four boys came and sat at the next table. They were at the age where they are responsible but choose not to be. Abbas checked them for their over-loud and unnecessary vocabulary. They departed, then returned, becoming six, then eight. I am told they shared two bags of Chips. John had them in hand, nobody messes with John.

It is a feature of this area that groups of children, youths and adults do hang around street corners. Let’s hope it never kicks off, businesses would suffer.

The Bill

£60.40 We had been fed.

The Aftermath

Once again, I took photos of the prepared Curry on display. Saag/Palak sat beside a Dessert Rice then trays of Chicken also Lamb Curry. Beneath lay the excellent Aloo Gobi. Abbas asked for my verdict. I told him that I describe Chefs who serve a Curry this well Seasoned as – Brave.

Today’s was – Brave-plus!

Earlier, I noted that Masala Twist (Byres Rd.) has gone. Does anyone have information on this?

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Oranienburg – MIRA Indisches Restaurant – This was NOT Curry

Posted on December 11, 2019 by Hector

With Jonathan and Steve back in Blighty, Hector Naypals had a day of reflection. There was a late afternoon trip to Oranienburg, a city in the north of Berlin’s hinterland and the site of Sachsenhausen Gedenkstätte, one of the first concentration camps. Such was the traffic congestion thereafter, it would have been quicker walking back to MIRA Indisches Restaurant (Bötzower Platz 15, Oranienburg, Brandenburg, Deutschland), Oranienburg’s only Curry House.

Arriving at 16.45, there was a group of ladies dining in the main room. I was invited to sit in the side room where a couple had just ordered. As a result, there is no proper photo coverage of what was a well laid out and interesting venue.

This meal would be breakfast, lunch and dinner. Having had Lamb in the past two days, it was time to try a Fish Curry. Fisch Jahlferezi (€10.50) was listed as – sehr scharf – quite a claim for a Mainland Europe Curry House. Rotbarschfilet was translated as Coal Fish which in turn I find translated as  Saithe in Scots. Tomatensoße was somehow lost, wot, no Tomatoes in English? As always, I would ask for the Paprika to be withheld.

The waitress pointed out that the Curry would be – Scharf. Rice would be inclusive as would Salad, no Capsicum would appear. Hector had high hopes. I asked for a large bottle of Sparkling Water, a 0.4l glass (€3.20) arrived.

Two Poppadoms were presented, one well fired the other not. The standard three Euro Dips accompanied. The Mint was checked then left, the Tamarind and Raita would suffice. Having had nothing to eat prior to this, I had considered ordering a Starter. When the Salad came I was glad I hadn’t.

As has been a feature of this week in Berlin, the Salad was very – German. The red strips were pickled Capsicum, quite tasty actually. I thought it better to leave them to avoid any unwelcome after-taste. Cabbage in a dressing, Sweetcorn, Carrot, Tomato and Cucumber were also present, quite a spectacular array.

The Curry arrived before I had finished the nibbles, one Poppadom was abandoned. The Rice was twice as much as a Hector could eat, two full platefuls. I couldn’t help but think of those who had starved to death in this city some eighty years back. A waste of Rice.

The karahi was placed on a heater, what a mountain of Curry, or was it? The aroma was powerful, oh no. I wasn’t going to enjoy this. On Monday at Dezi Indishes Restaurant Berlin, the Red Chilli Sauce which smothered Jonathan’s Namaste Mixed Tikka was not well received. Having purchased bottles of differing brands over the years, they have all ended up in the bin.  One word describes this style of sauce – horrible!   So what was this Sauce doing here? I cannot use the term – Masala – because I do not believe that this Red Sauce qualifies.  IMHO, this Jalfrezi wasn’t – Curry.

Was this how it came out of the jar, or was the nasty Red Food Dye added? The sauce had no depth of Flavour, maybe just Chilli and Red Food Dye. It was as Spicy as promised, not a problem, however, eating this would be monotonous. White specks were mixed through the Sauce, Garlic probably, no Flavour from this was registered.

The solids were aplenty. The Cauliflower retained the firmness I like. Any Flavour from the Ginger Strips was masked by the Sickly Chilli Sauce. When I tackled the Fish I was surprised at the strength of Flavour emanating from it. In a proper Masala, this Fish would have greatly enhanced the Overall Flavour, but not today. The palate was simply swamped by the Red Chilli Sauce. To make matters worse, the Fish was rubbery.

I had to do something. I mixed the remaining Tamarind into the Sauce, a slight improvement. Then I added the Raita, thinking even a Creamy Curry would have been more acceptable. Finally, the last resort, I mixed some of the Cabbage through the Sauce in the hope that the Dressing would create the – Achari effect. It didn’t.

I was glad when I had eaten enough to stop.

I got up to find someone to pay and was offered Mango Liqueur.

The Bill

€13.70 (£11.54) A lot of food for one’s money.

The Aftermath

I gave the Calling Card to the waitress. All the staff I had seen were European, were there any Asians in the house? I was hoping to talk to the person who had created this – Curry. Not to be.

On the train back to Berlin I noted that the after-taste was grim, worse than the – Capsicum effect. My final note was made – This ‘Curry’ was awful.

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Potsdam – India Haus – Curry with Potential

Posted on December 10, 2019 by Hector

Hector first set foot in Potsdam back in 1992. Ten years previously, crossing over to East Berlin through Checkpoint Charlie, it was made clear I should not go to Potsdam. Maybe the DDR did not want tourists standing on – the wrong side – of the Glieneker Brücke? A return was overdue. Steve agreed this is a lovely town, well after one gets into the Altstadt. Future visits appear likely.

There was an impressive choice of Curry Houses in Potsdam. Consulting other sources, I kept changing my mind as to which venue would be chosen for Curry-Heute. India Haus (Gutenbergstr. 90, 14467 Potsdam, Brandenburg, Deutschland), founded in 1999, was reportedly the first Curry House in Potsdam.

I was surprised to find so many diners here on a Tuesday evening, typically the quietest night of the week. We were shown to a table opposite the bar. The Menu was brought along with one Poppadom and three Dips. There was a bit of a wait, lots of food was taken past us. I did smile when I saw platefuls of traditional German Salad being taken to one table.

I would take advice from Mein Host as to my choice of Curry. I was trying to work out how to avoid paying €5.50 for a 750ml bottle of Sparkling Water. Still Water should be cheaper, surely?

Steve announced Soup to start. Madras Rasam (€3.90) – Red Linsensuppe – could be interesting, Fisch Pakora (€4.40) for Hector. With no Lamb Madras available, Steve took the nearest thing – Mutton Vindaloo – (€14.90). Steve is happy to have just Meat and Masala, Hector prefers something more complex. I pointed to both Mutton Subji (€14.20) and Mutton Kumbi (€14.90) and asked which would better suit my requirements: Minimal Sos, ohne Paprika, Scharf. Mein Host advised the Subji, usually waiters suggest the dearer Curry.

The solitary Poppadom looked lonely, how could we share it? Steve asked for another one, not a problem. We were warned that one Dip was Spicy, it was, the Tamarind also. With the embedded Cumin Seeds, this was a tasty way to wake up the palate which has become accustomed to – Hopfen – of late. Steve was impressed.

Two plates of Side Salad were brought to the table, very German, though Rocket was a first. Hector cannot stand Rocket, it looks too much like dandelion leaves. And so there was a quick excavation revealing mostly Lettuce. Foliage, but no Coriander, Ginger or Chillies.

Fisch Pakora

Six large pieces of Fish in Batter were accompanied by more Rocket, in fact the same – Salad and Dips – again. On dissecting, the Batter proved to be thin, so the ratio of Fish to batter was impressive. The Fish was white, tasted watery, and was totally lacking in Seasoning. Fish, that didn’t taste a lot like – Fish. Steve reckoned it was frozen Fish that had not been dried properly before cooking. A new theory for Hector, but one that sounds plausible.

Madras Rasam

Served in a karahi this Shorva, if served as a Main Course, would have been Hector’s Curry Nightmare. I could just imagine bits of Chicken floating in this and perhaps too many being pleased. Anyway, this was Soup, despite having all the appearance of a Masala. On tasting, Steve added Salt, even some of the Dips ended up in there. The required boost had been given.

Very tasty soup – Steve decided – not had lentils for a long time.

The presentation of hot plates preceded the arrival of The Mains. There was ample Rice to share. As is the Berlin way, a fresh, hot, puffy Bhatura also accompanied. This was Steve’s first encounter of this deep fried Bread which certainly works as an accompaniment despite the slight – Sweetness.

Not too heavy – was Steve’s observation.

Mutton Vindaloo

Spot the difference between this and the Soup. Redder and thicker, but too close for comfort. I asked Steve if there was Potato, he only spotted it after I had asked. I always expect Potato in a Vindaloo, Steve’s interpretation of the origins of this Curry is the alternative one. He is in the – Carne de vinha d’alhos – camp which does not include Potato.

Pleasant, mildly spiced – was Steve’s take on this Curry – nowhere near what I would expect in a Vindaloo, a creamy sauce, edible.

A culinary pun or not regarding – alhos/aloo – disappointingly, Vindaloo is not always served – Spicy, especially in mainland Europe.

*

Mutton Subji

The combination of Lamb and Vegetables has become a popular choice for Hector in Mainland Europe, Vindaloo ironically being the fallback. I could see the Vegetables, where was the Meat?

Potatoes, Cauliflower, Onions, Broccoli, Aubergine, Mushroom, Sweetcorn and Peas were present. An impressive list, and such was the quantity, the ratio of solids to Masala was most impressive. Whilst taking stock of the Vegetables I counted eight small pieces of Meat. This was a Vegetable Curry with Meat, I had no objections to this. The Vegetables were cooked as they should be: those requiring – crunch – having it, the remainder – soft. The Flavours impressed despite the lack of Seasoning and Spice. The Dips were way Spicier. The Lamb also impressed, a Dry, Earthy Flavour, wonderful compared with yesterdays disappointment at Dezi Indisches Restaurant Berlin.

Overall, this Curry impressed despite the lack of Spice and Seasoning. There was the potential here for something special.

What appeared to be a mountain of Rice at the start was reduced to a few grains. We both cleared our plates. When Mein Host came to clear the table he did the double take.

I’m so happy – he exclaimed. That’s twice in a week this has been the reaction.

The Bill

€42.90 (£36.05) Despite my strategy, we paid €5.50 for the Still Water. I should have accepted the Sparkling.

The Aftermath

Curry-Heute was introduced. Mein Host promised more Spice and Seasoning next time. He was happy to accept the comments. He has only returned to Potsdam in the last year having worked in Hamburg previously. He may well have been here when India Haus was established.

I would come here again.

Menu extracts

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Berlin – Dezi Indisches Restaurant Berlin – Desi Curry?

Posted on December 9, 2019 by Hector

Hector is back in Berlin, the third time this year and another opperchancity to extend the coverage of Curry-Heute. Swera in Kreuzberg has consistently been the most impressive Berlin Curry House found to date. Today I looked at the list of possibilities, Dezi Indisches Restaurant Berlin (Pasteurstraße 18, 10407 Berlin Deutschland) was two stops from the Ibis Budget near Alexanderplatz, convenient. However, the choice came down to the name – Dezi – how could Hector ignore the possibility of finding true – Desi Curry – in Berlin?

Setting off at noon, Jonathan said he would join me. This meant a twenty minute wait in the restaurant during which time I studied the Menu and enjoyed some Fanta (€3.10). Bhuna Gosht (€10.70) looked to be the best option in the Lamm section, with included Basmati, a decent price.

When Jonathan arrived he found Lamm Karhai (13.30) in another section. The given description meant I would have to give my usual caveat. Jonathan would play safe and chose Namaste Mixed Tikka (€14.90. More Fanta was ordered. The waitress accepted the Order for – Lamm Karhai ohne Paprika.

Three well fired Poppadoms, no Dips, had sat on the table since moments after my arrival, time to begin. With embedded Cumin Seeds, tasty, so much better than the plain variety served in the UK. A Tamarind Dip would have been a welcomed accompaniment.

A traditional German Side Salad – to share – accompanied a mass of Rice. If we were to have – foliage – then perhaps Chef could have studied that served in the Manchester Curry Cafes. This was tame. Having taken a plateful each, we were still left with enough Basmati for two more diners. The waitress said we could have more Rice if we needed it. Just how much Rice did they think would could eat?

Lamm Karhai

The aroma was pleasing. The standard Toppings of Ginger Strips and Coriander Leaves were decidedly minimal, no Chillies. The Masala had a decent viscosity and was rich in strips of cooked Onions. Had the dreaded Green Peppers not been withheld, this could have been a nightmare.

We have Seasoning – I announced, a good initial impression.

We have Spice – cough.

We have Onions – indeed, and probably too many.

The Meat was into double figures, each piece was appreciably larger than the norm. With the abundant Rice, this was quite a plateful. Well Seasoned and Spicy, the Flavours in this Curry emerged from the off. All was going well until I sampled the Meat. OK, the Meat was Tender and tasted – Meaty – however that was it. Presumably, the Lamm had been cooked in a separate pot, it had very recently met the worthy Masala. The Meat was adding nothing in terms of Spice, it became quite tiresome, uninteresting. This was simply Meat and Onions in a decent Masala, not the blend of Herbs and Spices that makes what I look for in a Curry, and as far as – Desi – goes, really? This was not a Curry commensurate with home-cooking.

Namaste Mixed Tikka

Served on a German flat pan, the waitress warned Jonathan more than once that he should not touch the very hot handle. A very – Red – Chilli Sauce smothered a mass of Onion Blobs, and Capsicum! As this was not a Curry per se, then the Green Peppers might actually have been tolerable.

The Meat was buried under the blanket of Vegetables, there was a lot of it. Chicken Tikka and Lamb Tikka appeared to dominate. At one point I watched Jonathan decant a quarter Chicken to his plate. With the Meat removed, the Vegetable coverage on the base of the pan was revealed. More Onions and Capsicum, Jonathan added Tomato and Garlic to my notes, plus Paneer which I had not spotted. Quite a feast, but too many Vegetables, Jonathan abandoned the bottom layer.

Jonathan assured me that all of the Meat was good, but that the Sauce didn’t connect. I didn’t sample any, however, if I had correctly observed the Red Chilli Sauce, then this can be too sickly sweet.

Two markedly different Dishes, we both found that the Meat and Masala did not complement each other, but from opposite perspectives. Desi – this was not.

The Bill

€40.60 (£34.12) Four 0.4l glasses of Fanta in all. Sterling has gained a few cents against the Euro in recent weeks.

The Aftermath

The Calling Card was given, I gave my usual spiel. When asked for my verdict I had to express the view that the Meat and Masala were strangers.

A disappointment. 

Menu extracts

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Glasgow – New Gandhi Indian Restaurant – In Search of Fish Curry

Posted on December 7, 2019 by Hector

OK, there’s no denying that New Gandhi Indian Restaurant (441 Victoria Rd, Glasgow G42 8RW) is Hector’s latest project. The food is always excellent, just a matter of deciding to pay more than what the Hector has become accustomed to in the Curryland that is centred around Queens Park/Pollokshields, i.e. – The Southside.

Arriving at 14.58, I found a chap at the door vacuuming On reaching the top of the stairs, the place was in semi-darkness. New Gandhi is open all day on a Friday and Saturday, something was afoot. A young chap greeted me, there had been a function last night, I suspect that 16.00 was the intended opening time today. He told me that the kitchen was ready and it was the waiter who had been at the door, he would be with me shortly. Meanwhile a bottle of Sparkling Water (£2.20) was provided.

The Menu was brought, I still haven’t read it all, it’s the Punjabi Dishes that are of interest to the Hector. Today I was having the Fish Curry, however, Lamb Chops were also very much in mind. Could I find – Chops – on the Menu? Eventually, I found Tandoori Lamb Chops (£6.50).

*

The waiter apologised for his tardiness and took the Order. The Chops would be followed by Fish Tikka Masala (£11.95) and Mushroom Rice (£3.25). Realistically, one should be having – Bread – with Desi Curry, but having enjoyed the Mushroom Rice so much on my last visit, it had to be repeated. The waiter was surprised to see that I already had a drink. I settled down and waited for my Starter, alone in the bar room, alone in the Restaurant, or so it felt. That no other customer arrived during my stay suggested that people had other things to do today. The silly season is upon us.

Lamb Chops

One either has to give full marks for presentation or question why the business end looked so minuscule. Four Lamb Chops, well actually more like three three and a bit, sat at one end of the long plate, the Garnish and Dip occupying the remainder.

The Chops were beautifully cremated, the Tandoor was decidedly – on. These Lamb Chops were simply magnificent, burnt on the outside, cooked through, yet still still succulent inside. The full Flavour of the Tandoori Marinade hit the palate, the Spice, and the Seasoning. Yes, the Seasoning, full on, a joy to eat. These Lamb Chops were as good as the best, Lord Clive of Crawley would surely consider these a match for the wondrous Lamb Chops served at his local – Downsman Curry Club. Happy Birthday, Clive.

There was only one problem, three and a bit Chops felt too little a portion, they were gone all too soon. Not the largest of Chops, and I must compare them to the best Chops served in Glasgow until today, Akbar’s, where four Lamb Chops cost £4.45. Still, I would have to have these again.

The waiter asked if I had enjoyed them.

Just the way I like my Lamb Chops.

Excellent.

What a happy chap.

On the plus side, knowing what would follow, this portion of Lamb Chops did not fill me such that I would dread the Mains coming too soon. There was a suitable gap.

Topped with sliced Syboes, the Mushroom Rice was almost a meal in itself. This was way more than just Rice with Mushrooms, the colour was testimony to the Spices mixed in, not to have this would be a gross oversight. The portion size was well judged, enough to share, the right amount for one.

Fish Tikka Masala

Again topped with Syboes and a threat of Fresh Coriander, I marvelled at what lay before me. Chicken Tikka Masala, a Curry that only appears in this Blog when someone else orders it, yet, here was Hector having the Fish equivalent. The Menu confirmed that the – Masala Fish – was Haddock, so much better than the Fish typically served in Curry. Arranging the Fish and the Masala on the Rice, I felt there could have been more Fish for the price. Still, the ratio of Fish to Masala felt favourable. I left some of the Masala in the karahi, perhaps just to confirm that the small patches of Oil on the surface would not become excessive. I squeezed the wedge of Lemon over the Curry, a bit of Citrus is always welcome. The waiter told to me to ask for more Chillies if I required them.

The food was – Hot! – how food should be served. This was a true – Desi Fish Curry. As with the Karahi Gosht enjoyed here two weeks ago, I could taste that which took me to – The Village – all those years ago before they became an upmarket venue. This had the authentic Punjabi Flavours I seek, and in a Fish Curry. Could this be a Curry to rival the Machi Masala as served at Mother India’s Cafe? If so, then this was a truly outstanding Fish Curry, and served in Glasgow.

The Spice was there, there was no need for the extra Chillies. The Seasoning was within acceptable parameters, the Flavour of the Fish itself was not masked by the Masala. On taking the remnants of the decidedly not Oily Masala, I licked the spoon. Wow! This alone was a standout. With the distinctive Flavours from the Mushroom Rice and then the Fish, the mix was a transformation. Had I ordered Bread, the experience would have been an entirely different one, yet how could I pass on the wonderful Mushroom Rice? Next time I have this I shall have to be in the company of someone who will share Rice and Bread. By holding back some of the Masala for dipping, and still having the Fish and Masala as I had today, one could create an even bigger treat. I think Marg is due a visit to New Gandhi.

I found something hard and alien on my mouth, fearing I was about to bite into a Cardamom, it was quickly ejected. A rogue piece of Mushroom? A pity, I would have otherwise left an empty plate.

A Starter, a Main Course, the Rice, it is quite unusual to clear one’s plate, so either the portions were perfectly judged or there could have been more. Better not to waste food, so I shall cancel the negative comment.

How often have I written that it is difficult to find a decent Fish Curry in Glasgow? Today I found it.

Are you waving the flag? – asked the waiter from the bar side of the room moments after I had stopped eating. As he approached, he could not hide his pleasure. The table was cleared, the waiter said he was going to show the empty karahi, rice pot and my plate to Chef.

The Bill

£23.90 Appreciably more than comparable venues, however, I suspect the quality is guaranteed here.

The Aftermath

Even the Tandoori Chef received a mention. The kitchen staff were reportedly well pleased to see the evidence of my enjoyment.

On the bus back across the river, I messaged Danny Singh to express my pleasure of having dined once more at New Gandhi.

Thumbs up.

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Glasgow – Basharat G’z – Dr. Robin’s 70th Birthday Curry

Posted on December 4, 2019 by Hector

Dr. Robin contacted Hector last week, he wished to mark the passing of his 70th Birthday by having Curry with Hector. Hector is always happy to celebrate weddings, birthdays, bar mitzvahs etc with a Curry. Basharat G’z (223-225 Allison Street, Glasgow, G42 8RU) was the chosen venue, an opperchancity for Hector to try the Curry on display, whilst Dr. Robin would be encouraged to experience their excellent Lamb Karahi.

We both arrived promptly for the 15.00 rendezvous, nobody was front of house, I assume they must have a way of monitoring the entry of customers. As I photographed the Curry on display, so our presence became known, Abbas was here. The Kofta Anda which I spotted on my last visit was available again, this I had to sample, but what to have with it?

We took our seats, I gave a Menu to Dr. Robin. He was happy to follow my recommendation and have the half kilo of Lamb Karahi (£12.00) on-the-bone, a Garlic Naan (£2.80) would accompany. Abbas took the Order.

Is Aloo Gobi (£4.50) available today? – I asked more in hope than expectation. Apparently it had just been put on display in the minutes that had passed since I had photographed the other Dishes. Sorted. I guessed that a portion each of Kofta Anda and Aloo Gobi would match the quantity of the Dr Robin’s half kilo. I chose a Paratha (£2.00) to accompany.

*

*

            Kofta Anda                                Chicken Pilao

             Chicken Achari                                    ?

A young chap I had seen on a previous visit brought the Salad then the jug of Water and some plates. He asked if we knew the person who writes about Curry.

It is I – said the perpendicular pronoun.

All but the Garlic Naan was brought by Abbas on a tray. Everything, Naan included, was arranged on the table. I had predicted the quantities correctly, my eyes then focussed on the relative quantities of Oil collecting in each karahi. This is an ongoing issue at Basharat G’z. Curryspondent John bought a Takeaway a couple of weeks back and he too was taken aback by the abundant Oil.

Served whole, the Garlic Naan was beautifully puffy around the edges, with sufficient burnt blisters. This would be suitably light and fluffy. The visible Garlic was not excessive, I would consider having this next time. Dr. Robin would eat the entire Naan.

*

Again served whole, the Paratha was huge and almost rectangular, as have been mine in the times I have made them. Wholemeal Chapatti Flour is not my favourite, but does prevail. There was a buttery sheen atop the Paratha. The layering was there, the Paratha would flake – a bit. However, I know I have had better. As is the Hector norm, the quantity would beat me, I would eat only about a half of the Paratha.

Kofta Anda

The portion was four Meatballs accompanied by one whole Boiled Egg. There was already way more Oil around the periphery of the karahi than looked healthy. I decanted the solids then spoonfuls of the Masala. Kofta Anda usually features the thinnest of Shorva, this blended Masala was decidedly thicker. I left around half of the Masala in the karahi to monitor what would happen.

Aloo Gobi

Sliced Green Chillies stood out in the Masala which shrouded the Potato and Cauliflower. There was decidedly less Masala compared to the Kofta Anda, a plus, also much less Oil was visible, a major plus. I took around half and arranged it on the plate beside the Kofta and Egg.

I dipped a piece of Paratha  in the Oily Masala from the Kofta Anda and balked, wtf? Something wasn’t right, else I was just not ready for this. Was it a blast of Cloves? It was at this point I knew that would be not be having very much of the Paratha.

The Kofta were light in colour, Chicken I assumed, but the Flavour suggested otherwise. I thought I would verify this, one tries to be accurate. The young chap mentioned previously, was charged with checking on our progress. I asked, he went to check, the Kofta were a mixture of Chicken and Lamb. Excellent now we know, and so much better than just Chicken Kofta.

The Cauliflower was cooked to perfection, some firmness maintained, pulp we do not want. The Potatoes had been cooked through, the Texture of this Aloo Gobi was therefore spot on. The Flavours were magnificent, and with Yadgar, who have set the standard around the corner, this is quite a statement. The Coriander leaves complemented the Masala, the Chillies gave the – Kick. Seasoning is everything, when one gets the Seasoning just right, then all is well for Hector. Whatever had hit the palate at the start was masked, this was an Aloo Gobi to savour.

In comparison, the Spice in the Kofta Anda was mellow, the Seasoning not in one’s face. This may well have better suited other diner’s palates. By alternating with the Potato, so I brought the Seasoning backup to my preferred level. This was a well chosen combination.

Whatever I had reacted to initially had gone. I cut the Egg into small pieces such that I could have Meatball, Egg and Masala simultaneously, the whole point of this Dish. Hector loves his Kofta Anda. In time I took more of the Masala, by this time I couldn’t work out what had hit so hard at the start, it would be easy to blame the Oil which was sitting on the base of the karahi, maybe it was just the shock of something different.

Lamb Karahi

A half kilo, Hector’s preferred portion size. The mass of Meat on-the-bone sat in the darkest of Masalas. Again, I could see more Oil than I would hope for collecting around the periphery. Dr. Robin chose to decant to the plate, whilst the room was warm, the food would still cool more quickly this way.

Dr. Robin was taken aback by the Spice. He had agreed – Spicy – at the time of ordering, now he knows. After a few coughs and splutters he calmed down and took the Lamb Karahi in his stride. The bones were few, so plenty of Meat. Dr. Robin was well aware of the quantity he was tackling and paced himself. He made positive comments throughout, Dr. Robin knows well the difference between the – Mainstream – and – Desi – cuisine:

Quite delicious, and filling too – was his final observation.

Dr. Robin ate everything bar the bones, the karahi was wiped clean, it is always pleasing to bring people to a new venue and see them enjoy their Curry.

The Bill

£27.80 It was at this point that I established the price of the Kofta Anda – £5.50 – I cannot find it on the printed Menu.

*

The Aftermath

Basharat, Mein Host, was keen to hear my verdict. I showed him the residue of oil an the base of the karahi. Basharat argued that the Masala needs the Oil else it turns – too Dry. I am in total agreement with this, I scooped off nearly all of the Oil when I made my last Pork Vindaloo and went too far. It’s all about the balance, Basharat is taking this onboard.

You liked the taste? – asked Basharat.

Yes, I love Kofta Anda, and your Aloo Gobi was just wonderful!

On seeing that the bulk of the Paratha had been left, he asked about this.

I rotated my wrist, a la comme ci, comme ça – I prefer my Paratha made with White Chapatti Flour. He promised to make me one in the future.

As the young chap cleared the table I suggested that a half Paratha would suit me better. The food is cooked to order, it’s all a matter of making clear what one desires. We’ll get there, if Basharat’s Curry was not outstanding then Hector would not be making so many visits.

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Glasgow – Karahi Palace – Sunday Brunch with Marg

Posted on December 1, 2019 by Hector

How are the last day of October and the first day of December connected? Curry at Karahi Palace (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ)! November was a busy month for Curry-Heute with reviews of venues in Czechia, Slovakia, Österreich, England and Scotland. Lahore Pakistani and Indian Restaurant in Bratislava eventually managed to serve Hector more outstanding Curry, however, the highlight of November was the visit to Syhiba in Wakefield. Who would have thought, especially after Bradford also featured?

Marg suggested we go out for Sunday Brunch. Having had Steak Pie yesterday, not Curry, there was a feeling of having missed out. Somehow, Marg was persuaded that Karahi Palace would be the ideal venue.

We arrived at 12.45, Ayaz was manning the store. Marg took the seat at the window table right next to a fan heater. The fear of sitting in an ice cold room was abated, a thaw is forecast for tomorrow.

Ayaz came over to take the Order, no Menu had been provided so Marg was unsure as to what she would have. I reminded Marg that all Lamb Dishes are served – on-the-bone, she prefers otherwise. It’s having to eat with her fingers that puts Marg off, not the presence of bones as such. Marg asked if Fish was available, no Fish Curry here, a pity.  So Marg ordered Karahi Chicken (£7.50) with a Chapatti (£0.70). She was offered Boneless or on-the-bone, Marg took the latter option. Think about it. With the customary Karahi Gosht (£7.90), today I asked for a Chilli and Coriander Naan (£2.10 – £2.80). Ayaz returned a few moments later to confirm Chilli and Coriander. On the Menu, a Garlic and Coriander Naan is priced at £2.80. I have previously paid £2.10 for my Naan of choice, but there was a convenient rounding that day, therefore the price remains to be established.

The Lady on duty brought a jug of Water followed by a Salad and Raita. She then opened the door to empty the bins, cue a blast of cold air. Four Polish chaps took the table under the TV. It was good to see that our European cousins have found Karahi Palace, what is wrong with the rest of Glasgow’s Curry enthusiasts?

Ayaz the waiter became Ayaz the Chef. Two very hot plates were brought to the table, Marg would use hers, as always, Hector would eat directly from the karahi.

The substantial Chapatti was accompanied by a Chilli and Coriander Naan which had been halved, why? The perforations on the Naan put this some way towards the Rogni style. Someone may explain why Chefs tend to do this when I ask for Chilli and Coriander. The contents of both karahi were visibly – Hot. This is a major plus for food at Karahi Palace, it comes right away, no waiting for – Service!

Karahi Lamb

Ginger Strips and Coriander Stems topped the Meat and Masala, with Oil collecting on the edge of the Mash. Chopped Green Chillies were mixed through the Masala. With more Chillies in the Naan, this would clear the tubes.

The Meat was far too Hot to tackle. The Masala was scooped on to pieces of the Naan, the fun began. There was a – Big Spice Kick. The Seasoning was pitched as I like it, they know here. There was a Deep Roasted Tomato Flavour emanating from the Masala, so Rich. Tentatively, I tackled a piece of Meat shrouding a rib. Hot, so Hot, Soft, tasty, excellent, yet it became apparent that the Meat in front of me was not the best cuts of Lamb. No – Sucky Bones – today, yet what was here was so well cooked. I marvel on every visit, authentic Karahi Gosht.

Karahi Chicken

Look at me, steaming! – exclaimed Marg. Perhaps one month from today.

Marg continued by asking if cutlery was due. She had a spoon, what more? She also noted the quantity of Oil. I know this puts some off, but so much Flavour. Marg chose to decant her Karahi on to the now much cooler plate, this would speed things up. Inevitably, the Chicken pieces had to be picked up, the only way to eat poultry.

Marg found a slight – Sweetness – in her Masala. I put this down to the fact she had Chicken, not Lamb. I tried her Masala, identical. When Marg has the same as Hector, she sometimes finds the Curry to be too Spicy, not today:

Not too spicy – she confirmed.

As much as Marg enjoyed her Lunchtime Curry, it was not what she had in mind when – Brunch – was suggested. Future outings will be – back to the bland. In time, there will be a return to  Mother India’s Cafe, Marg finds that hard to resist.

I went up to the counter to order more food. Dr. Stan is presently indisposed, a couple of Samosas (price unknown)  would be much appreciated.

The Bill

Something just over £20.00, the Samosas confused events.

The Aftermath

Ayaz called me back to the counter when the Samosas had been heated.

Cold outside, warm inside – he remarked.

Indeed, the white is frost, far too cold for snow.

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Helensburgh – Annaya’s Indian – Hot Plates On A Cold Day

Posted on November 29, 2019 by Hector

Howard invited Hector to join him and colleagues Karen and David for lunchtime Curry at Annaya’s Indian (80-82 West Princes St., Helensburgh, G84 8XD). I note that – Grill House – has been dropped from Annaya’s moniker at some time previous.

Arriving last for the 12.20 rendezvous thanks to Scotrail, I was advised by my fellow diners that the two course – Lunch Time Menu – is a very competitive £6.95 with the option to pay an extra £3.00 to choose a Curry from the – Special Menu – board. I didn’t have to be told twice. Up I went to take the necessary photo, Zak, Mein Host, spotted me and came through from the kitchen to greet. I told him my choice would be Methi Gosht or Desi Lamb. Zak suggested a combination of the two. I did announce my usual caveat – No Capsicum! Zak assured me that there is no Capsicum in any of their – Specials. This was not the case when Annaya’s first opened. I consider this to be a victory for Mankind and Curry-Heute!

Karen and Howard would take this opperchancity also. David asked for Desi Lamb without bones, however, the waiter informed him that all the Special Lamb Dishes were – on-the-bone. They agreed upon South Indian Garlic Chilli Ra Ra. David would have Chapattis to accompany, Howard a Naan, whilst Karen and Hector stuck to the traditional Pilao Rice.

The Starters were almost an afterthought. Karen declared her interest in Garlic Mushrooms, David and Howard both chose Fish Pakora. Normally, Hector would never turn down the opperchancity for Fish Pakora, however, the Spicy Pickle Potatoes intrigued.

Annaya’s was slowly filling up. Each time the door opened, there was an icy blast, winter is upon us. Open at lunchtimes on a Friday and Saturday only, this – Award Wining Restaurant – appears to have a good thing going. A few metres away is Masala Twist who have a Lunchtime Buffet. Hector always prefers to have something more serious than is offered in a Mainstream Buffet. Who wins – Awards?

Garlic Mushrooms

I wondered what would come. I regard Mushroom Pakora as a waste of time, this was clearly way better. David described the Garlic Mushrooms as being like a – Garlic Korma. The Masala indeed resembled this. I was puzzled to see the Dip accompany the Garnish. The quantity impressed, this was most certainly a good value Starter.

Very lovely, very big portion – was Karen’s observation.

I would certainly suggest one tries this, an excellent counterpoint to the Curry that would follow.

Fish Pakora

Five pieces of Fish in the Spicy Batter were presented. As a Starter in the Main Menu one might expect six, so apparently good value on this Menu. Whilst David and Howard enjoyed their Starter, both made the same observation as outlined by Howard:

Light, as David said, the ratio of batter to fish was wrong, too much batter.

Spicy Pickle Potatoes

The bowl contained Baby Potatoes shrouded in an interesting, light coloured, Thick Masala. The Flavour was full on, a decent level of – Seasoning, yet the – Pickle – element was subtle. The Spice Level was spot on, so definitely more – Spicy – than Achari. I had Achari Gosht in an early visit to Annaya’s, ironically, topped with Dry Methi. Zak told me back then that he liquidises the Lime Pickle so that the diner does not come across anything nasty. This could become my inspiration for a Carnoustie Curry at the end of the year.

Whilst I could have eaten a lot more of this, the quantity was ample as a Starter. I would definitely have Spicy Pickle Potatoes again.

Very hot plates heralded the arrival of – The Mains.

Hot plates on a cold day – I quipped, much appreciated. The Mains and accompaniments were assembled on a stand beside the table. This way we all appeared to be served simultaneously.

The Rice portion was more than adequate and contained Cumin Seeds, always a welcome addition.

The Naan was Light and featured the burnt blisters associated with the Tandoor. A sensible size, I wondered at only half of the Naan having Butter spread across it. The Chapattis arrived as they became ready. One would have suited me, David took care of two very substantial Chapattis.

Methi Gosht / Desi Lamb – Combo

The best of both Worlds? Maybe not. This Curry was decidedly weighted towards Methi Gosht than what I would have expected in a Desi Lamb. There was a slight Creaminess in the Masala, closer to how Saag/Palak Gosht is served in the European Mainland.

Eight pieces of Meat were arranged on top of the Rice, one, with the bone, was particularly large. Karen on my left had three bones, at least one was of the – Sucky – variety … and I sucked the marrow, a new experience – declared Karen. From here should come the extra boost of Flavour. Eight pieces of Meat, the same quantity as I have previously counted on evening visits, so let Hector highlight once again just how great value this Lunch Time Menu is.

The – Methi Blast – was most welcoming, I have not tasted so much Methi in quite some time. I set the creaminess to the back of my mind. After the Spiciness of my excellent Starter, this was not making the same impact. The Seasoning was also way down. As always, Hector eats the Curry as it is presented, unless a supplementary small pot of Chillies is presented, as has been the case at Annaya’s.

The Meat was particularly – Soft – I also enjoyed my moments with the – Bone. Howard too only had one piece of Meat – on-the-bone. As much as I enjoyed this Curry, my enjoyment would have been improved if I had stuck to my favoured Chilli and Coriander Naan. Perhaps one should ask for one’s Curry exactly how one desires it… note to self. Howard had a few words:

Had the Desi and the Methi separately, the combination of the two added a new dimension. Overall, a satisfying lunchtime Curry.

SIGC Ra Ra

With a lighter colour, and still – Thick Masala, this was an entirely different beast. The Chapattis were a worthy accompaniment, however, I was surprised to see David leave two pieces of Meat. Tough – was stated.

I don’t even know what I had – remarked David referring to SIGC – South Indian Garlic Chilli. It’s written in the Main Menu.

Just enough spice to kick through a cold – was David’s concluding remark.

It was 13.30, nine tables were occupied. The people of Helensburgh evidently appreciate what is on their doorstep. I wonder what Annaya’s is like on a Saturday lunchtime. Perhaps someone will tell me?

The Bill

£48.00 This included Coffee, Sparkling Water (twice) and pints of Soft Drinks.

The Aftermath

Zak came out to ask for our verdict. I congratulated him on the outstanding Spicy Pickle Potatoes. That took him by surprise as he probably would not have known who was having this Starter. I had to mention the fundamental lack of Seasoning in the Main Course. We discussed the dilemma, as I have with quite a few Chefs, of either serving Curry with a level of Seasoning which I describe as being – brave – versus playing safe and letting people adjust accordingly. People may add their own Salt, Hector cannot. It is written.

That aside, we all expressed our enjoyment and appreciation. Hopefully, Howard will suggest that Hector joins his crew once again.

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Glasgow – New Gandhi Indian Restaurant – The Long Overdue Return

Posted on November 23, 2019 by Hector

Hector is embarrassed. It is over five years since I last set foot in Danny Singh’s Gandhi, now renamed – New Gandhi Indian Restaurant (441 Victoria Rd, Glasgow G42 8RW). New Gandhi is located in the heart of Glasgow’s Southside Curryland, Hector cannot hide his preference for the Curry Cafes in the area over – Mainstream – Restaurants. However, New Gandhi offers authentic Punjabi Desi Cuisine, that which Hector seeks.

A certain social medium invited me to – wave – to Danny as my train approached Queens Park, I decided to keep my visit low key. Let’s see what is on offer. I climbed the stairs at 15.30 and was invited to sit in the room where two couples sat at window tables. My smaller table was adjacent to the corridor, we all had our respective space.

The Menu was brought, as expected, it bore little resemblance to what I had seen five years ago. The prices back then were not sustainable. I glanced at the – Specialities – and then the – Connoisseur Selection – this was not why I was here. Punjabi Desi Dishes – featured a choice of six Lamb Dishes, plus one Fish and one Chicken. Just the one Chicken, we are on the same wavelength. The Fish Tikka Masala (£11.95) is one for the future, Hector is always on the lookout for an impressive Fish Curry. The Punjabi Desi Gosht (£11.95) is served on-the-bone, as are all the Desi Gosht variants.

On my last visit, I was showered with Paratha, today it would be rice: Mushroom Rice (£3.25). A 330ml bottle of Sparkling Water (£2.20) would complete the Order.

I was offered the choice of on-the-bone or boneless. Despite the inevitability of receiving less Meat, I took my favoured on-the-bone option. Above medium – (Spice) was also asked for. Poppadoms were mentioned, I wasn’t playing that game. Anyway, I have lost interest in the UK version.

The Waiter asked if this was my first time here, I admitted that it had been some years. Welcome back – was his response.

During the near thirty minute wait for my Curry, the staff engaged my fellow diners. Both were first timers, one couple in particular gave the impression that a – Curry Safari – is their norm. I wonder if they have tried the nearby Curry Cafes? I was tempted to give them my Calling Card, but that would have given me away. Every member of staff who passed me during my wait acknowledged me, waiters, chefs, whoever, most welcoming. I believe all who dined here this afternoon would have felt well looked after.

Mushroom Rice

The large end of a sensible portion, easily enough to share if Bread had been ordered. This was quality Rice, more than just Rice and Mushrooms, one could see that Spices had been mixed through, the root of a Biryani.

Punjabi Desi Gosht

A slice of Red Chilli, Ginger Strips and a threat of Coriander sat atop the Meat and Blended Masala. There was Oil collecting on one side of the karahi, but this was well within acceptable parameters. I counted the Meat into double figures as I arranged it on top of the Rice. Some pieces were decidedly large, I assumed these had the bones, otherwise, bones were not visible.

The first piece of Lamb was decidedly – firm, chewy, the second, so soft. This became the pattern, one piece of Meat had me chew so long, the famous Spicy Nigerian Beef Stew came to mind. Chewy, but not tough, so, I had to work.

The Flavours were slow to emerge. Desi Flavours of sorts – was noted, then I recognised something very familiar. The Masala had soaked into the Mushroom Rice, here was the very Flavour experienced in the Desi Curry at The Village in the years before Curry-Heute. At times, The Village have struggled to replicate this, but here it was. I believe that only by having Lamb on-the-bone can this particular – Desi Flavour – be achieved.

The crunch from the Ginger Strips and the flavour from the Mushrooms complemented the Spice in the Rice. The Meat was giving Flavour, everything was coming together. Only two bones were found in the mass of Meat, neither – sucky. The Red Chilli warmed the palate, more may well have changed the nature of the Dish. When I went to take the last of the Masala, less than a teaspoonful of Oil was on the base of the karahi.

This Curry had pedigree. There was a comforting warmth, a veritable depth of Flavour from this wonderful blend of Herbs and Spice. This indeed was a true Desi Curry, far removed from the – Mainstream.

It was only towards the end of the meal that the waiter asked the customary question.

Yes, very much – was the reply.

The Bill

£17.40 OK, a few quid more than I would pay in the local Curry Cafes, but this is a Restaurant, proper.

The Aftermath

I introduced myself to the waiter – Caine – who had been looking after me, and told him I had been present on the opening night as a guest of Danny. He disappeared for a moment then came back to tell me that Danny had just arrived.

The next ten minutes or so were what makes Hector’s day, talking all things – Curry.

Having congratulated Danny on the quality of the Curry served today, I had to mention last Saturday’s Curry at Syhiba (Wakefield) which was extraordinary. Danny knows of my love of Bradford Curry. Whatever their secrets, Danny is proud of his own Fayre. He told me that he is selling a lot of vegan food currently, though he admitted that they know not what they miss when the – ghee – has to be omitted. Aloo Gobi was mentioned, I told Danny that Yadgar (around the corner) have set the benchmark, he of course is keen for me to return and try his. I shall.

We dismissed the Curry Houses north of the river, Akbar’s excepted. Danny too recognises that the Southside is where Glasgow Curry is at, he therefore has to acknowledge the competition and keep his prices competitive. I told him I was not surprised that he had put them up since the first Menu, which was not sustainable.

Danny outlined his plans for the future. He also pointed to thermal bags in the corner, five delivery drivers would be on duty later. Business is going well.

That New Gandhi is not yet listed in – Glasgow’s Top Rated – is an oversight Hector shall correct, soon. The Fish Tikka Masala and Aloo Gobi will be sampled soonest, then there’s the Gobi Gosht.

Punjabi Desi Cuisine, Hector’s favourite, I’ll be back.

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Glasgow – Banana Leaf – Lamb Chukka – They do serve Dry Curry here!

Posted on November 20, 2019 by Hector

Kofta Anda on Glasgow’s Southside was the plan for this afternoon, however, a special errand kept me north of the river. Banana Leaf (76B, Old Dumbarton Rd, Glasgow, G3 8RE) would most certainly be open at 16.30. One month until the solstice and it was already getting dark when I entered this West-end Curry Cafe. It was not the usual chap behind the counter, but still, he appeared to recognise me. I took my customary seat facing the counter.

There are two Lamb Starters: Lamb Pepper Fry (£4.99) is clearly not for Hector, Lamb Chukka (£4.99) was not available last time I asked for it. Today I would try again. Lamb Chettinadu (£7.99) with inclusive Rice would be my Main Course. As always at Banana Leaf, a Paratha (£1.50) would accompany. The Parathas served here tick all of Hector’s boxes, occasionally one gets the very – White Paratha.

The chap took the Order, I asked for a Fanta (£0.90) and some Water, the latter to guarantee having a glass. Both came immediately, ah, a plastic – glass of Water. A jug would have been appreciated.

Being here before the teatime rush meant that Hector was, as usual, the lone diner. This could well be the latest I have ever eaten at Banana Leaf, I have still to sit in the larger room next door.

I couldn’t believe the Lamb Chukka when it arrived, the antithesis of everything I have ever eaten here.

Lamb Chukka

Behold, a Dry, Thick Curry, exactly in the the preferred style. Nine previous visits and I’ve always had – Soup. The Paratha accompanied the Lamb Chukka, it was just as well I had ordered this else I would have been eating Curry without Rice or Bread. Now we know.

I counted six decent sized pieces of Mutton, not bad for a supposed Starter. I scooped up some of the Masala with a piece of the Perfect Paratha. Chettinadu special spicy dish – said the Menu. At Banana Leaf the Chefs do not hold back on the Spice. Today, however, the Seasoning was way below that which Hector seeks. As a result the full blown – Chettinad Experience – was not happening. There was enough here to enjoy, perhaps to savour, but not enough to excite.

The Lamb Chettinadu and Rice arrived before I had finished the Chukka. I had to ask:

What is meant by – Chukka?

Dry Curry – was the reply. Chef then went on to list some ingredients. Clearly Coconut was present, I could taste this but for once, not in a negative way.

The Rice portion was huge, way more than I would ever eat.

Lamb Chettinadu

This is as – Soupy – as Curry can be. Friends remain puzzled by the extent to which I actually enjoy this, it’s all about the south Indian Smokey Flavour. I counted seven large pieces of Meat, the quantity was then down to the Masala, of which there was loads. The Lamb here was appreciably more Tender than in the Chukka. Again the Spice Level pleased, the lack of Seasoning did not. The anticipated Smokey Flavours did not emerge, there was still enough here to enjoy. It was possible that Saturday’s wonderful Curry at Syhiba (Wakefield) on Saturday had left such an impression, that nothing could follow it. In the following hours I realised that the taste-buds were not fully functional today, frustrating.

A group of four Indians placed an Order and stood beside me, eventually they sat at the table behind me.

The Bill

£15.50 A two Curry meal.

The Aftermath

One of the seated chaps asked if I had enjoyed my Curry and if I had ever ordered a Masala Dosa (£5.25). I explained that I am too fond of my Meat and Paratha. Chef brought out the Masala Dosa and placed it in front of the lady in the group. I had to ask, the photo does complete another missing part of the Banana Leaf Menu-jigsaw.

Update – September 2021

Since the end off Lockdown, I have been trying to have Curry here.  Each time I have phoned I was told it was Takeaway only and they were moving to somewhere new in Partick.  Alas, the Old Dumbarton Rd. premises have closed and there is no sign of activity elsewhere.

Update – February 2024

Somehow, in the last year, new Banana Leaf premises opened in the city centre, a break away.

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