Curry-Heute

Manchester – delhi2go – The Return of Hector Curry-Heute

Posted on October 20, 2019 by Hector

As predicted earlier today after lunch at Kabana, John would be keen to go for more food this evening. I had assumed Curry, but after he had two at Kabana, he was in the mood for – a half Chicken and Chips. Entering delhi2go (119 Oldham St., Manchester M4 1LN England) @23.00, Hector had something light featuring Vegetables in mind. A somewhat animated chap was manning the counter on his own. Another chap in a suit was portraying the manner of authority. Had delhi2go changed hands?

What do you have for now? – I asked, ready to accept whatever that may come.

Mian, Mein Host, appeared from who knows where, Hector was greeted in the customary manner. Chef Rashid then popped his head out from the kitchen, plans immediately changed. On my last visit there was no sign of Chef, there was a worry that without him, delhi2go might not sustain the quality experienced in the last few years.

What can you cook for me? – I asked Chef.

Lamb was confirmed along with the usual – Curry-Heute Caveat.

He went back in to the kitchen then returned momentarily.

Achari Curry Lamb? – he suggested. This was accepted and a Chilli and Coriander Naan (£3.00) added.

Cooked inside? – asked Chef, he knows the method.

The Bill

£12.80. One pays in advance.

I took a seat at a table which needed wiped. They all did. The well dressed dude disappeared out the door with an order, he was the delivery man and this was his last day. I have yet to get to grips with the concept of home delivered food. Surely it’s better to present in person so that the venue knows who they are dealing with if anything goes wrong … as I frequently read on other media.

John took his Takeaway back t’Travelodge around the corner. Whatever he was given it was not what he asked for. John was far from happy, but couldn’t be bothered walking the few metres back. So it goes.

The wait was long. Mian and I chatted a bit, there had to be a photo. Mian acknowledged the fact that I always remember his name. It is written. When the food was eventually placed on the table, it looked like he had been in’t’pub all day, not Hector. Eating at delhi2go is never a dull experience. I had noted the price from the new Menu: Delhi Achari Lamb (£9.80).

Chilli & Coriander Naan

With the – foliage – cooked in, and perforations to the fore, this Naan was in the – Rogni – style which prevails in Manchester. Rogni Naan is also becoming quite a common feature in Glasgow Curry Houses, I will admit to preferring my Naan in the traditional – puffy – style. I’m long overdue trying to make my own on the – Tawa. One day, soon. What lay before me this evening was substantial, more than satisfactory.

Delhi Achari Lamb

The Thick Masala was already releasing its surplus Oil. This could be ignored or mixed in depending on the preference of the moment. I spotted many, many pieces of sliced green … surely not? I thought I had reminded Chef Rashid of my abhorrence of Capsicum in Curry. I fished out as many pieces as possible and made a pile at the edge of the plate. Hector was not amused.

The Spice and the Pickle were prominent, I have been meaning to order an Achari for ages, I was happy with what I was now eating. The Lamb was – Soft – initially. The Seasoning was very well judged in this Masala which I took to being – Tomato based.

I studied the pile of what was now – Ballast – on the plate and took a chance. These were not pieces of Capsicum but finely sliced Green Chillies. I stirred them back in. What was Hector doing? If this Achari was – Spicy – before, it had just been turned up a few notches.

I was still staring at a mass of food. The Bread as usual would defeat me. The animal that is Lamb was been thoroughly chewed. So much for my simpler Vegetable option. Eventually I reached the point where stopping was the intelligent option. I hate leaving food, but I had done the meal justice.

I apologised to Mian at the counter as I paid.

I’m full.

The Aftermath

It was clear that I was not about to leave anytime soon, Mian was still in a chatty mood. A new Menu on the wall showed – Gourmet Burgers. What makes a Burger thus? Mian brought a patty from the fridge and explained that they make say a dozen of these, a day. They must never be frozen, else they lose their nomenclature. If there is a run on Burgers then they have to make more on the spot.

If that is a Gourmet Burger, then what are the Burgers which Hector serves to Marg which she enjoys so much? Boast: better than anything served in a Restaurant.

I spotted the – Chicken Parmesan – also. Yvonne makes this and has described her method oft. I mentioned this to Mian, who knows Yvonne due to her allegedly frequent visits to Manchester. He was keen that she should drop in next time and share her knowledge.

Here’s the real boss – announced Mian as another chap entered.

This was Mohamed, he too gave a warm greeting.

In the months since my last visit to delhi2go, they have been asking – where is Hector? Here was the opperchancity to savour the moment.

The – animated chap – who had been assisting Mian this evening got wind of what I will dare to describe as – a Curry reputation. He asked with reference to – Desi – cuisine, if I had ever had – testicles.

Indeed, and Brains – was the reply. This appeared to impress, he produced a box of Sweets. No thanks, enough already.

I was able to witness the process of online Orders coming in and being processed. Who orders thus?

The final moments are best described as uncanny. Curry-Heute has celebrated the Athens Curry House – Pak Taka Tak – over some years, the most recent visit being two weeks ago. How the phonetic term – Taka Tak – came about was demonstrated using the kitchen utensils on their griddle. Horn OK Please, Taka Tak, it all posts here.

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Manchester – This & That – Henge – Colonising Space

Posted on October 19, 2019 by Hector

We demand – That the weapons of war – Are manufactured no more – Demilitarise

There’s a lot to get through today. Howard and Hector travelled down to Manchester to see – Henge – perform at the Academy 2, part of Manchester University’s Student Union complex. Howard saw – Henge – in Glasgow last week, Hector and Marg were in Greece, hence the trip.

The day did not get off to a good start with TransPennine cancelling our train from Glasgow Central. But hang on, it wasn’t really cancelled, the train would magically start from Carlisle. Cue a last minute ticket purchase for Virgin Trains to get to Carlisle. Let’s see how the respective train companies come up with excuses not to give a refund.

Due to some minor football match being played in Manchester tomorrow, we were forced to stay in Altrincham. After we schlepped to t’Travelodge and back, it was time for a late afternoon – Rice & Three – at This & That (3 Soap Street, Manchester M4 1EW). This would be Howard’s first visit to one of the Northern Quarter’s longest established Curry Cafes. It’s a Saturday, Kabana’s – rest day – and Hector felt like a change from the usual fallback – Al Faisal.

Around a dozen people entered before us in the time it took to capture the exterior photo, with Hector featuring here for the first time. Bench seats were still available. When one queues for Curry at This & That it is all quite a rush, the food is dispatched with no airs or graces, one is instinctively meant to know what is on offer. Was this – Fast Food – or simply a conveyor belt? I asked for – Lamb – there was Lamb. I told the serving chap – No Chicken – but this did not preclude the Chicken Keema Mutter. Choice #3 on top of the plateful of Rice was Saag Gosht.

Howard:

I’ll have the same.

This – ditto – took me back to my years as a Boarding Tutor at Burnbrae many, many years ago.

A plateful of ridiculously large – Onion Bhaji – was sat at the end of the line of kettles. I plonked one my plate, Howard followed likewise, now for the – foliage. I had to ask for more Coriander, this was provided. Chillies, chopped Raw Onions and Coriander were added in abundance.

The Bill

£7.50 each. Athena prices.

We took an empty table, Howard fetched a jug of water and glasses. The place was starting to empty, the previous wave now finished.

My previous visits to This & That were both in winter, it is not the warmest of venues. It was apparent from the start that the Curry was – warm – rather than – hot. The Bhaji was cold. We were eating from plastic plates, better than paper, a classy joint.

The Lamb and Spinach is excellent – remarked Howard before I had really started eating. I felt it better to mix everything into the Rice and Foliage, a right dog’s breakfast.

I am not a huge fan of Saag Gosht when it is basically Meat in Puréed Spinach, however, in this quantity it works for me. It wasn’t Spicy, it wasn’t hot and was under-seasoned. Then the chopped Green Chillies started to kick in, along with the Onions. Things were improving. The Chillies gave a kick, the Onion added bite, the Coriander was sheer pleasure.

The Keema Mutter had few Peas. Again as part of the melange, this was also working. Unlike Forrest Gump, in this selection we knew exactly what we were – going to get.

The Lamb was cut in long, thin strips, quite unusual. Here was – The Taste of Curry in a Manchester Cafe. This was easily the highlight.

It’s getting colder, it’s getting colder, and still there was the Onion Bhaji. As Marg and Hector were reliably informed at an Indian Cookery demonstration in Jaipur: there is no such thing as an Onion Bhaji. They are better served hot.

I made the following note:

Now you know why Kabana is best – then showed it to Howard.

Howard was being less critical than Hector, but then there are the days when we eat the same Curry but have different perspectives.

I still think it’s very good – proclaimed Howard – three distinct curries, each of different tastes, and all packed full of flavour. My first time here and it was excellent.

Tomorrow we shall see Rizwan at Kabana and there could be five of us. Dr. Stan arrived in Manchester just after 17.00, even he had been relegated to accommodation in Wigan. After an ale or three in the Northern Quarter, Howard and Hector set off to find Academy 2. After joining a queue at the adjacent building we were told at the right one to exchange our printouts for tickets. The chaps on the desk said otherwise. We were directed up a spiral staircase which led to the wrong venue. Eventually the correct stair and the correct floor took us to Academy 2.

Henge were due on at 21.10.

Standing seven rows from the front, I quickly realised that this crowd was markedly different from the type I usually stand with. There were few handsome chaps of a certain age, this was a crowd of mostly – yoofs.

Henge, who are they? It was via a social medium that I first encountered the name and a clip of them onstage. One of my musical heroes – John Jowitt – formerly of IQ/Jadis/Arena highly recommended seeing them live. I established that John was not here tonight. The venue was filled to its 650 maximum, there had been a matinee added to accommodate the demand for this Manchester band. Ghost Riders in the Sky – well a version of it, was played before the band took to the stage, how many of the assembled knew this – classic? A modern day version of – Grobschnitt – was my take on – Henge – from what I have seen/heard previously. Cosmic Dross – is how they describe their music, a crossover over of electronic and dance. Dance, oh no, was Hector at the right movie?

We are HENGE – We have travelled from the far corners of the galaxy to bring a kind of music new to your world!

With the drummer and bass player both wearing alien masks throughout the show, the theatrical was established and maintained. The keyboard player with face paint only, was kinda’ normal. The leader, resplendent in flashing headgear, took the stage to a huge welcome, clearly the majority had seen Henge before, he was performing to his home crowd.

Who are these guys? There is no easily found information. Closer in age to Hector than the average age of the audience, they must have been around a while in other incarnations. The show was polished, every – song – was introduced with some spacey reference a la Hawkwind, the delivery was more – Madness.

Two female stage dancers adopted different costumes throughout the set. A chap in a ridiculously cheap robot costume stood at the rear of the stage simply nodding his head in time to the beat. Actually, the robot looked not dissimilar to the Monster Movie (CAN) shirt Hector was sporting this evening. The bass player, in what looked like a priest’s vestment, also added filling noises and beats with his sequencer, not dissimilar to Holger Czuckay, another reference to – CAN.

Photos taken, I even recorded a few minutes of video, better to see/hear – Henge – than have Hector try to describe the music further. They are a live act, I do not feel the need to buy their material.

Their final song – Demilitarise – saw Robot come to the front of the stage and present a sequence of cue-cards, a sing-along. Dancing and a sing-along, we needed a conga. The front man was in the audience hugging all, and leading the conga. Hector was relieved to be close up, but not chosen, Howard managed to find a paparazzo.

Cats in Space are fun, this show was funny.

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Glasgow – Yadgar Kebab House – Fine & Dandy

Posted on October 17, 2019 by Hector

Dr. Bernard and Graham had expressed their desire to dine with Hector at Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP). Both are Curry enthusiasts and regular readers of Curry-Heute. Whenever Hector meets up with this pair, the head swells, such is the stream of compliments for hosting this well known, reliable and informative Curry Blog. My presence was required today as they admitted they wouldn’t have known what to order.

Shkoor, Mein Host, was texted from Athena at the start of the week. Here was the opperchancity to refer to the €4.00 Karahi Gosht that Hector had enjoyed at Pak Taka Tak. Please feed three – was the request. Goshat Karahi, the signature Curry at Yadgar would be the main feature, Hector would leave the Starters up to – The House.

Arriving first, the window table was set up with the necessaries and two Dips under wraps. With Naveed on vacation, Shafiq would be looking after us initially. Bernard and Graham arrived together at the agreed 13.00.

Mr. Anwar Sr. came over to chat. I had to mention Naveed’s check-in at a well known US Chicken Chain, in Pakistan! Bizarre as this may seem, I did admit to taking Marg to Pizza Hut in Agra to give her a break from Curry.

Shafiq brought a Salad then a plateful of Starters and a couple of cans of Mango Rubicon, one day Yadgar will stock Sparkling Water. (Did I actually see a small bottle of Sparkling Water today at the adjacent table?) Graham announced that he enjoys Lassi with his Curry, he ordered a Mango Lassi for himself and a Salt Lassi for Bernard. Shafiq checked that Chapattis should accompany the main event. Bernard and Graham were happy to follow Hector’s lead.

The Starters

The large plateful of Fish Pakora, Chicken Tikka and Chicken Seekh Kebabs would take some eating. Nobody was forcing the pace, there was a mass of food still to come. The Starters had all been freshly made and were suitably – Hot, Spicy and tasty. For many, this could have been a meal in itself. Bernard was first to declare that:

The Starters were very good.

By the time these were finished, Shkoor had entered the premises, he would take over. The new flatter karahi are closer in style to Paella pans than the traditional karahi which have featured in Curry-Heute previously. Shkoor brought the mound of Meat. Graham and Bernard had never seen anything like this. I managed to refrain from my usual – that’s mine, yours will be out in a minute.

Goshat Karahi

The Lamb Chops were piled high. I deduced, wrongly, that this was a Lamb Chops Goshat Karahi. As the Lamb Chops were divvied up, so some Sucky Bones were spotted at the base of the karahi. We had everything. With some four Chops taken to Hector’s plate, I advised the Chaps on the need to take some of the Thick Masala from under the Meat: Here lies the Flavour.

With the photographic ritual complete, we were set, however, Shkoor had an ace up his sleeve. He brought out a bowl brimming with Aloo Gobi. My appreciation was expressed, this is something very special, and as I have written previously, I could come here every day to eat this. Again, I kept my fellow diners up to speed:

I don’t know how they get as much Flavour into their Vegetables.

Aloo Gobi

As with the Goshat Karahi, there was a sprinkling of Coriander Leaves on top of the Thickest and most Minimal of Masala. The Chaps were both taken aback.

Astonishing Cauliflower – remarked Graham. Moments later also re the Cauliflower, Bernard:

That is outstanding.

That this – Vegetable Curry – captures the distinctive – Yadgar Taste – never ceases to amaze, and no sign of Carrots. Today, I felt I could sense – Cinnamon – which I have not identified previously.

The Chapattis kept coming, large and made from Wholemeal Chapatti Flour. I would eat little more than half of one Chapatti.

Meanwhile back at the main event, we were all on our second helping and there was still a mass of Meat in the karahi. Graham took a break, I had to encourage him to get going again, surely we would manage to finish this? Bernard ate a steady pace. He is a much quieter chap when he is eating.

The – Yadgar Taste – is usually quite prominent in the Goshat Karahi, occasionally not. Today it was full on. That which has brought Hector back for over one hundred visits was very much to the fore today. Here was the Richness of Flavour, a warmth on the palate, so distinctive, mellow even. The Spice Level was not demanding, yet the food was Spicy, well balanced. It is this Curry which has made Hector always answer – Yadgar – when asked – where is the best Curry House in Glasgow?

The Meat was suitably Tender. The Lamb Chops had not been pre-cooked as in Tandoori Chops, these had been cooked in the Masala creating a completely different experience from the venues which served Lamb Chops Karahi.

There was a lot of Meat, thirds became fourths. Shkoor had checked on our progress, he gave us some more time. Eventually we had to wave the white flag. The final pieces would go back to Hector’s House, no wastage.

Great Expectations

Bernard didn’t need much encouragement to offer a few words:

I really enjoyed that. You can taste all the different flavours … a good reason not to be a vegetarian, yet having said that, the potato and cauliflower were great. I could have had any part of that on its own.

Graham, who had instigated today’s feast in order to establish if Yadgar was as good as Hector has claimed:

You set the bar very high, it didn’t disappoint.

The discussion continued about the Spice Level being – not to the detriment of the flavours. That was just fine and dandy – is how Graham summed up his first experience of Yadgar.

The Bill

£45.00 Our appreciation was expressed as ever, with more than words.

The Aftermath

I remarked to Shkoor that I have not seen Chef Arshad for some time, when present, he always comes out to take his bow. Chef Arshad was due in shortly, so who prepared today’s outstanding Goshat Karahi? Someone else knows – the secret.

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Athena – Taste of India – Curry for Breakfast

Posted on October 15, 2019 by Hector

There was no Curry yesterday! Instead, Marg and Hector had a day trip to Delphi, it took so long it could have been Delhi. Still, the experience was worth it, some great photos and a reminder that not everyone is gifted in keeping the attention of the assembled for the required duration. We have had better guides.

I had almost accepted that Buddha on Sunday would be my last Curry of this trip to Athena when the thought finally drifted into the vacuous mind – if Marg can go out for breakfast, so can Hector.

I hadn’t wanted to end the trip with a – Mainstream Curry – so going for an overdue return visit to Taste of India (Platia Theatro 22, 10552, Athena, Hellas) became the plan. Taste of India opens at 09.00, reportedly. It was 10.25 when we entered, a family sat at a table to our left. Mein Host appeared from through the back. Only two trays were on display, one had nothing of interest, the other clearly had a rich looking Desi Meat Curry, and it was on-the-bone.

Not ready – I was informed. Pak Taka Tak was next door, they would be – armed and ready. Hector would be fed this morning regardless.

On establishing the Curry was – Lamb, one portion was ordered.

€5.00 – was quoted.

I added – Naan – to the Order.

I was then asked if this was a Takeaway or were we sitting in. Mein Host pointed to the window table to the right as we had entered. Marg and Hector, window dressing.

A 1.5l of chilled Still Water was brought to the table by a young waiter. Marg had seen Mein Host redirect the waiter when he went to the fridge, the bottle eventually presented, still had its seal.

Missing today was Daniyal, son of Mein Host who has kept in touch with Hector on a certain social medium. It has been a while since I was here.

As has been the pattern in the Curry Cafes on this trip to Athena, the Curry would be accompanied by a worthy Salad featuring Green Chillies and Olives. Once again, the quality of the Olives was way above what one typically receives in the local Greek Restaurants. Two bowls of Raita were also presented, I set one aside, no way could we justify both. Marg would tell me that the Raita was particularly – Spicy.

The Bread

We were given two quartered pieces of what has been served in this area as – Naan. I tackled the top – Naan – it was too crispy for my liking. This, however, is how Marg likes her Bread. She dipped the Bread in the Raita and took some Salad. Having now officially become part of the meal, there had to be a Marg photo.

Lamb Curry

The excess Oil was a standout, I would eat around this. The blended Masala was also more abundant than either of the Karahi Gosht served at Pak Taka Tak or Curry Garden. The Lamb was on-the-bone, and there was plenty of it.

This was definitely a Desi-style Curry, it was distinctive without being special. The Lamb was suitably Tender, one Sucky Bone was encountered. The Seasoning was below what I hope for, the Spice Level was aided by adding the Green Chillies, a bite at a time. The Olives added an extra dimension to the Overall Flavour. Hector’s home-cooked Curry must feature Olives in the future.

Marg took a Soupçon, she described the Flavour of this Curry as – perfumy. I had no sense of the – Aromatic. For me sadly, the – Wow – that was hoped for never materialised. I have been spoiled at the aforementioned venues this week. The Desi Flavour was present, so I am being quite harsh. Had I just encountered Taste of India having been only to the Mainstream Curry Houses of Athena, which was the case when I first came here, I would no doubt be in raptures. This was decent Lamb Curry, and still way better than the Mainstream.

With the top Naan finished it was on to the second. This was much softer and closer to the light and fluffy Middle Eastern Pitta I have described previously at Pak Taka Tak.

The Bill

€6.00 (£5.17) I shall miss these prices.

The Aftermath

It was 11.00 when we had finished, two hours ahead of Blighty. So flying home today I have to turn my clock back, then again next week. Sleep patterns will be disrupted, this may call for late night Curry. Next week could be very demanding on the Curry front, watch this space.

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Athena – Buddha Indian Restaurant – A Very Satisfying Fish Curry

Posted on October 13, 2019 by Hector

Having watched Indian Tandoori Masala being developed only a few years back, it was surprising to see that it had been re-branded as Buddha Indian Restaurant (Karaiskaki 15 & Aisopou 2, Psiri, Athena Hellas). Buddha was so close to our accommodation just off Iroon Square in Psyri that we were passing by three or four times daily. On stopping to study the Menu on display outside, the possibility of Fish Curry had me hooked. The Curry Cafes in the environs of Gernaiou would have to wait.

Curry-Heute was later today, at 13.30. Marg had me up and out earlier this morning in an attempt to have our room made over. Blogging on a Sunday morning in Athena, what a life.

Two waiters were outside to greet and staff the outside tables, as I thought. On walking into the premises, the solitary table was out of commission, a chap behind the counter told me that we would have to sit outside. This is something I try to avoid, at busy venues people can light up at an adjacent table and ruin one’s meal. Buddha was appropriately quiet this Sunday lunchtime, there was plenty of breathing space.

The Waiter brought a large bottle of Still Water along with the Menu. On seeing the availability of Sparkling Water we exchanged it.

Marg decided to have Vegetable Soup (6.00), she had breakfasted earlier.

Fish Curry (€10.00) or Fish Vindaloo Curry (€10.00) were Hector’s choices. Lemon Curry? No thanks, though fans of Monty Python may think otherwise. The – homemade mustard sauce – did not sound like a – Vindaloo – no Wine/Potato. The Fish Curry at least had the expected Onion and Tomato base. I asked the Waiter which had the more Flavour, Fish Curry it would be. Damn, I don’t get the opperchancity to slag off a Curry for not being what it should be. Just to be safe, I showed a photo from a page in Curry-Heute and asked that no Capsicum would appear in my Curry. The Waiter was fairly sure that these were not featured in their Fish Curry. To accompany, Hector fancied Mushroom Rice (€5.00). Having literally paid pennies for Bread in recent days, this was an abrupt reminder of – Restaurant prices.

Vegetable Soup

Too often I have had to describe a Curry as – Soup. However, when one orders a Shorva, then that is what one expects. Broad Beans, Peas, Spring Onion and Lemon Leaves were present, we had to ask for verification of the foliage. A wedge of Lemon accompanied, Marg squeezed this into her bowl. (some Rice found its way in later)

Thin, a very full bowl of hot and slightly spicy vegetables – was Marg’s description. So definitely not up to the standard of Hector’s home-made Soup then. (Thick & Spicy!)

Mushroom Rice

There was easily enough Rice for two, so even after Marg tried to thicken her Soup, quite a substantial quantity would be left. Being on the Mediterranean, the Mushrooms were tinned. This I didn’t mind, the pieces were large, whereas I do not enjoy tinned Button Mushrooms. The Rice would work well with the Fish Curry, a good choice.

Fish Curry

Welcome back to the land of Mainstream Curry. This was markedly different from the Desi-style Curry which Hector has been enjoying in the nearby Curry Cafes over the last three days. As I decanted the Fish and Masala so a significant Oily residue formed on the base of the pot. This was not necessarily a bad thing. I counted eight large pieces of Fish, most would be halved, so for once (in a while) Hector was having a decent portion of Fish Curry.

The Fish was firm and thankfully far from the dreaded – rubber – that too many venues dish out. Tilapia was my guess. It was certainly – Masala Fish! The Masala was not over abundant due to the pot being so full of Fish. Finely chopped Onions had been added into what looked like a blended base sauce. Ginger Strips were also in abundance. This had the appearance of a better than average Fish Curry.

Having agreed on – Spicy – at the time of ordering, the level did not disappoint. More importantly, Hector had a Well Seasoned Fish Curry! How Chefs can serve a Fish Curry which doesn’t taste as if any part of it originated in the sea, still baffles. The Flavour from the Fish was noted as – Powerful. My final note on the Fish was – endless. Compare this with the Fish Curry served recently in Bamberg.

Green Cardamom and flecks of Herb were mixed in the Masala. The combination of the Masala, Fish and copious Ginger Strips made for a very impressive blend of Flavours. This was a very satisfying Fish Curry, and I had to come to Athena to get it. Why can Glasgow Curry Houses not produce something this good? (Akbar’s aside, and they’re a Bradford chain.)

The Bill

€26.00 (£22.82) Sterling reached a momentary high today.

The Aftermath

Firstly Marg enquired about the green leaves in her Soup. Then it was my turn, the Fish was Cod, which took me surprise. I don’t think I have ever used Cod in a Hector home-cooked Curry. Soon.

I showed photos of the previous incarnation of Buddha and asked if the people had changed, they had:

We are Indian, they were Pakistani.

I asked if I could take photos of the interior and was led upstairs to the – winter dining room. I suspect they then must have some tables in place at street level else the place would always appear to be empty.

Hector had enjoyed his – Mainstream Fish Curry.

Menu

Update October 2020

Once again this building is being transformed internally. Time will tell if it returns as another Curry House.

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Athena – Curry Garden – The Taste of Bradford Curry in Athens

Posted on October 12, 2019 by Hector

Hector spent the early years of Curry-Heute wandering up and down Geraniou trying to locate the the mythical – Green Garden. That Rajdhani has been re-branded as Curry Garden (Geraniou 16, Omonia, Athena, Hellas) leads me to conclude that it was here all along. Maybe one day someone will confirm. Google stats show that Greece has the highest readership of Curry-Heute by nation, so somebody out there must know the answer.

As I approached Curry Garden, camera in hand, a chap sitting in the doorway called out to me:

Come in, very good Curry.

That was a first in this part of Athena. This was Mein Host who then took the time to lead me through the Curry on display. After the excesses of the past couple of days, I had something light in mind, an Aloo Gobi would have been ideal. When he pointed to the Lamb on-the-bone, I said – Karahi Gosht – that was it. I had turned down Beef Biryani, Chicken Biryani and Vegetables. On asking for Bread I was offered – Oily Bread. This was declined, Mein Host was persistent. He used another term which I got hold of…

Paratha! yes please.

He suggested two, I insisted on one.

A young waiter brought two small bottles of Still Water and glasses.

As we waited I consulted a well known and reliable Curry Website, I had just ordered exactly the same as last time in these premises. That was Rajdhani, this was Curry Garden, a comparison may be required.

The food all arrived together, once again a more than adequate Salad was part of the spread: Onions, Carrots, Cucumber, Olives and a menacing large Green Chilli. This time there would be no heroics, I would nibble at the Chilli, adding the – extra bite – as required. This was my third Athena Curry with Olives this trip, it has not gone unnoticed that the quality of Olives I have been served greatly surpasses the quality served in the Greek Restaurants I have frequented.

Paratha

The Paratha Police did not have to be summoned, this was as good a Paratha as one can get. All of Hector’s boxes were ticked: served whole, soft, layered, flaky, and it had been made from White Chapatti Flour, not Wholemeal. It was also a sensible size, and had well fired areas, the Bread of the last two days has been so lightly cooked. This was a – Paratha.

Karahi Gosht

The appearance was the very definition of this Curry. The Masala was enough to shroud the Meat which of course was served on-the-bone. Beneath the Meat were traces of Oil and Masala, this was as – Dry – a Curry as one could hope for.

Astonishing!

Once more Hector had found another Curry of which songs will be sung. This was truly spectacular, was I in Bradford? It certainly tasted like a Bradford Curry. Surma was the only Athena Curry House to ever draw this accolade, Curry Garden, note the venue and no need to write a comparison with Rajdhani, this was in a different league.

The Dark Brown Masala had probably been blended, the Flavours were immense. I could see no evidence of Herbs, however, there must have been Methi in there. No Curry could surely taste like this without it.

The Chilli did its job, the Seasoning was exactly as I would have it. The Meat did taste a bit – Fatty – at times, no gristle was encountered. At the price being charged one cannot expect Shoulder of Spring Lamb. Regardless of this minor criticism, the Meat was still Tender, nothing was going to detract from my enjoyment of this Outstanding Curry.

The quantity of Meat was nearer twenty pieces than ten, that it was on-the-bone was just as well else I probably would never have managed to finish it. Because the Salad had so many – Interesting – components these had to be addressed also. Hector was in his element, Marg helped ensure that nothing was left. Praise be to Marg who was sitting there patiently, watching Hector indulge himself once more. Way better than an omelette which was Marg’s choice for brunch elsewhere.

The young waiter had done his duty throughout and checked all was well. Where was Mein Host?

The Bill

€10.50 (£9.21) Comparable to the Curry Cafes of Glasgow, Manchester and Bradford.

The Aftermath

It was one of the Chefs who took the cash. On showing the photos of Rajdhani he confirmed that despite the change of name, the people were the same. The Chefs were more than happy to pose for what came out as quite a surreal photo, then Mein Host reappeared. The photographic ritual was complete.

We were offered complimentary Dessert, Tea, anything virtually. The offers were declined, why spoil the wonderful flavours that would linger long on the palate?

Posted in Curry Garden / Rajdhani Indian Restaurant / Ruposhi Bangla | Comments Off

Athena – Pak Tikka Shop – Grill House – … and an update on other Athens Curry Houses

Posted on October 11, 2019 by Hector

Two Curry Houses, metres apart, similar names, they must be connected. Hector Holmes was once again on the case. After last night’s truly magnificent meal at Pak Taka Tak, today it was the turn of Pak Tikka Shop – Grill House (Sapfous 5, Athina 105 53). I did stick my nose in here back in 2017 when I first spotted this venue and managed to secure some photos of the prepared Curry. Expectations were therefore high.

Marg took a seat at the long table nearest the counter, I went up to investigate. A chap came over to talk me through the Dishes on display. I had already spotted the Boiled Eggs sat in a Masala but could see no Meatballs.

Kofta Anda? – I asked, rhetorically.

This was confirmed, how could Hector refuse this favourite?

Karela – the chap continued – You know Karela?

It was my turn to make an affirmative statement.

Beef Curry – he told me was the third Dish on offer.

I love Kofta Anda – well I do, and I had to tell him.

One portion please with Bread.

Marg was intent on having nothing but succumbed to her usual nibble of choice whilst Curry spectating. A Samosa was ordered, with the emphasis on – one.

A Salad with Raita on the same plate was presented, not as elaborate as round the corner at Pak Taka Tak, but enough to make the Samosa a lunch. A large bottle of chilled Still Water was provided as a matter of course.

Lovely, flaky, tasty – was Marg’s report on the Samosa.

I concluded it was a Vegetable Samosa.

Kofta Anda

Inevitably – is that all? – was my first reflection on seeing only two Kofta and one Boiled Egg being served. It was a little over twelve hours since last night’s feast, this would do for a lunch.

The Bread

Served whole, this was closer to a Naan than had been served at Pak Taka Tak, yet still retained some of the properties of proper Middle Eastern Pitta. This Bread was delightfully soft, it was well received and every morsel was eaten.

The first dip of the Bread into the Masala took me aback – cough. This was a powerful Tomato-based Masala, there was a lot of it, so the Bread would be put to good use. The Seasoning matched the Spice Level, this was an old fashioned tasting Masala. A Bay Leaf and Black Cardamom were revealed, the taste of Cloves hit the palate, very pleasant.

I basically smashed the Egg into bits to eke it out. Egg in Curry, it works so well. The Kofta were broken up also, I had something resembling a wet Keema. The Meatballs lacked Seasoning, the only negative in this meal once I came to terms that next time I would order two portions.

The chap was over to check all was well and enquire if we required anything else.

All was indeed well, I love Kofta Anda and this was a fine example of the genre.

As I finished, Marg spotted a table of – Greeks – at the doorway. They had wine on the table. So they operate – BYOB – here we concluded.

The Bill

€6.00 (£5.22) Not as ridiculously cheap as Pak Taka Tak, but who can complain about these prices?

The Aftermath

On showing the photos from last time, I asked our Waiter if this venue was related to Pak Taka Tak. Same owner – he confirmed, so that’s three houses within metres of each other. Is someone playing Monopoly?

He went on to tell me that there is a difference in the two houses:

Here is less spicy, the other one is spicy.

As we departed, so one of the – Greeks – was at the door maintaining the clean air in the restaurant. Meet Paul from Derbyshire who has been over here for some thirty years.

You didn’t come all this way for a Curry? – he asked when I gave him a Calling Card..

Well Bier and Curry. We eat Greek Cuisine at night.

Curry-Heute was introduced. Paul remarked that we were the only tourists he had ever seen in this part of Athens, acknowledging that some could be put off by the – ethnic buzz. The column of Curry Houses visited down the right side of this website proves that Hector and Marg have travelled.

Thereafter we headed towards the throng that is Geraniou. En route I spotted a new venue – Makkah Restaurant – the chaps clustered outside there were very obliging and got out of the way to let me take my photos.

On Geraniou itself, Surma, where I once had a Curry matching anything served in Bradford, has gone. Rajdhani has been re-branded as – Curry Garden. The fabled – Green Garden – Curry House in this locale is one I have been trying to locate for years. Another case for Hector Holmes. Metres from our accommodation back in Psiri, Indian Tandoori Masala is now Buddha. All change.

I realise that I do not have enough Curry opperchancities to cover all of these venues on this trip. I must try and get back to Taste of India. So it goes.

Posted in Pak Tikka Shop - Grill House | Comments Off

Athena – Pak Taka Taka – I’m coming here everyday for breakfast, lunch, and dinner!

Posted on October 10, 2019 by Hector

Hector and Marg are back in Athena after two excellent nights in Heraklion (Crete) being entertained by Dimitris at Crop Roastery. Two days of Greek Cuisine, although Curry was an option. That I didn’t rush back to Curry Park should say everything, though I did manage to keep Curry-Heute up to date by recording their new locus.

Instead of our usual hotel in Plaka which has priced itself out of our budget, we are resident in the adjacent Psyri. Our accommodation is only one hundred steps from Beertime on Iroon Square where we end up most evenings. This also means we are a matter of minutes from the cluster of Curry Houses which are located immediately north of Psyri and immediately west of the Central Municipal Athens Market. This can be quite a dodgy area, however, we have experienced no hassle here in our years of visiting, whereas, travelling by tram in Athena is another story.

Having made ourselves known at Beertime once again, we headed through the backstreets to Pak Taka Tak Restaurant (Pl. Theatrou 24, Athina 105 52), arriving at 19.30. As always, Paka Taka Tak was quite busy and we would be the only Westerners on the premises. We took seats at the end of a table for eight, a chap at the far end would finish shortly, though the next diners would plonk themselves right beside us. We were all here for the food, the ambience may never win prizes, but the current premises are still – grand – compared to the original which I note is still being used as a store for this and the other premises.

Our Waiter looked sort of familiar, this would be explained later. He brought the simple Menu and a large bottle of chilled Still Water with glasses. The Menu was the same as on our last visit over two years ago, which means the exceptionally low prices had not increased. We were in for a treat.

On my previous three visits, the Karahi Gosht (€4.00) has impressed. Impressed may be an understatement. Our visits have been at lunchtime so Marg has had her usual Samosa, tonight she would have a main course. Marg considered the – Chicken options – then almost pounced on Keema Matar (€4.00). An Aloo Gobi (€3.00) would have made an excellent accompaniment, however, our Waiter informed us that they only had – Indian Vegetables. I took this to be Mix Vegetable (€3.00) so ordered this. I asked for Naan, Marg for a Chapatti. Bread is not written on the Menu at Pak Taka Taka. On previous visits we have ended up refusing more Naan such is the quantity they try to serve, and included in the price of the meal. UK Restaurateurs please note, and especially those in Aberdoom!

In the interim I studied the photos of the staff on the Pak Taka Tak page on Curry-Heute. Indeed, the Waiter did look familiar, the beard was maybe different. The Chef was the same, so genuine Punjabi Fayre would be maintained.

The food arrived, somehow all at once. What a banquet.

The Salad was more complex than the Greek Salads we had been paying for in Greek Restaurants in the past two days. I noted the Raita as being a – lake – such was the quantity on the plate. Three karahi were brought which did puzzle, it took me a moment or two to realise that karahi #3 was the Indian Vegetables, served seemingly in the same Masala as the Karahi Gosht. A plateful of Bread accompanied. Dear Reader, I now have to try and do this meal justice.

The Bread

Three pieces of very light, round and fluffy Bread were piled on the plate. Each had been quartered, for once this did not feel like an issue. These were not the Naans that the chaps next to us would be served momentarily. Theirs were well fired, and approaching – Rogni – in style. Ours were more akin to the Pitta that I have always enjoyed in Israel/Egypt and a far cry from the rubbish that masquerades as Greek Pitta in UK supermarkets. The Bread was a delight, so Fresh, and would work well with both the copious Raita and the Masala. Eleven of the twelve quarters would be eaten, only a scrap would remain.

Karahi Gosht

Just look at how much Meat there is, and served on-the-bone. The pedigree of the blended Masala was glaringly obvious, this was decidedly Rich in appearance. For some there may have been too much Oil, Hector knows that herein lies – the Flavour.

Bloody hell – was my almost involuntary tourettes exclamation. This was everything I had hoped for, authentic Karahi Gosht, no frills, exactly how I would imaging it being served in the eateries of Lahore. The Meat was well into double figures, the bones were mostly ribs. Tender, of course, so well cooked and no sign of – Meat Pulp.

There was instant gratification, every mouthful thereafter was yet another joyous moment. The balance of Spice and Seasoning matched the Hector palate, when I tackled the whole Green Chilli so the odds were raised, and very much against me. From where had this Chilli originated? Wow!

I’m coming here everyday for breakfast, lunch, and dinner! – I proclaimed.

Yet, this was only part of the meal.

Indian Vegetables

Having been told in effect that there were no Potatoes or Cauliflower in the house, we were at the mercy of what came. Turnip was my first guess when I saw the karahi. Marg got in there first and dismissed this. Ah, Khadu, it had to be, and much more than I would ever add to a Curry. Having dipped the Bread in to establish that the Masala matched that in the Karahi Gosht, I had no qualms about decanting spoonfuls of the Vegetable to the side of my Gosht. Having always preferred to have more than just Meat and Masala this was working well. There’s more.

Marg had been tackling the Salad also, I was encouraged to take pieces of Tomato then the glorious pickled Chillies. I love these, and could eat them all the time. The Green Olives were stuffed with Red Chillies in the classic style. Olives add such a new dimension to a Curry, they should really be served up more often in the UK.

Hector had a magnificent Karahi Gosht, a Vegetable Side, a worthy Salad, the finest of Breads, all that was left was to sample a Soupçon of Marg’s – Keema Matar.

Keema Matar

OK, there was an Oily slick to one side of the karahi, yet this did not put Marg off. With skill, she was able to remove the Mince and Peas and leave much of the Oil such at the end it sat on the base of the karahi.

I had my Soupçon, Chef had not held back here. The Spice and Seasoning were full on. Cinnamon was sensed on the Hector plate, this was markedly different from the Karahi Gosht, and as such should tempt me back for lunch here on this trip.

Marg had her say:

I was hungry and I loved the spice and the texture, it was so easy to eat, full of flavour. One of the best Keema Mutter I have ever had. Very rich, there was a lot of flavour in the sauce, some are very – mincy. I ate everything.

I don’t normally post photos of – The Bill – that once being the prerogative of the other Glasgow Curry Bloggers, whatever happened to them? I went up to pay.

The Bill

€12.00 (£10.53) There’s the proof. Is this not the best value for outstanding Curry – anywhere?

The Aftermath

That’s my brother – explained the Waiter who looked so familiar, as I showed photos of the staff from previous visits. That’s him – said the waiter pointing to a group sat near the door. A chap was summoned. The original crew were more or less reunited. It was they who insisted that Chef have another photo taken, his assistant had to get in on the act. The Calling Card was given once more, just to remind all who this Hector is.

If people are put off by the district, then go in daylight hours, but for Curry Lovers to miss the Curry at Pak Taka Tak, and the other nearby venues, would be incredible.

Posted in Pak Taka Tak Restaurant | Comments Off

Manchester – Dera – One Night in the City

Posted on October 7, 2019 by Hector

Hector and Marg are in Manchester for one night en route to, well wait and see. Plusbus – tickets were arranged at the time of purchasing our rail tickets to facilitate the journey up Cheetham Hill Road to Dera (433 Cheetham Hill Rd, Manchester, M8 OPF). Dera has consistently proved to be the source of the most outstanding Curry in Manchester. Dera are in a league of their own, well above the Fast-food Curry Cafes of the Northern Quarter, and the Mainstream Curry Houses which prevail across the city, including the so called – Curry Mile – in Rusholme.

There’s no need to take Hector’s word for it, Rizwan, Mein Host at Kabana (22 Back Turner St., Northern Quarter, Manchester M4 1LQ England) confirmed that statement this very evening. After a late afternoon coffee, Marg and Hector were able to drop by Kabana at 17.30, just as Rizwan was closing up. This was the first time he appreciated who Marg is, as her visits are fewer, and she tends to only have Samosas at lunchtime when Hector is indulging himself. Rizwan confirmed that Dera serves something special in comparison to his own fayre. However I reminded him that the quality of Curry served at Kabana has been getting better and better on every visit in the last two years. Rizwan puts this down to sourcing- Lamb Shoulder. Rizwan took the opperchancity to tell Marg what he has been telling me in our post meal chats – that customers are flocking to Kabana having read the reviews on Curry-Heute. Rizwan would also like to do a tour of the Curry Houses around the country (and beyond?) which Hector recommends. Respect.

We discussed what appears to be a new – Curry Mile – developing in the north of Manchester stretching from Ancoats up Cheetham Hill Road. Rizwan agreed that the original – Curry Mile – has so few Curry Houses compared to years gone by. An imbalance in favour of – Grill Houses – serving Kebap and not Curry has evolved in Rusholme. In the new axis, there is a cluster of Curry Cafes, including a second Kabana on Cheetham Hill Rd beside the well established Bukhara. Adjacent to Kabana #2 is a Persian Restaurant – Darbar – which also has yet to be visited, plus the three more venues across the road which have been reviewed on Curry-Heute.

Arriving at Dera @19.30, it was Marg’s turn to ride the tractor. One isn’t meant to, but why else is it there? How was your journey, my friend? – was the greeting by the Manager at Dera. Visits here may only average a couple of times a year, but unless it is a young waiter who serves, Hector is always recognised.

It has been some time since we sat in the main dining room, recent visits have meant sitting in the small room to the left on entry. Only three other tables were occupied on this quiet Monday evening.

What sort of menu is this? – remarked Marg on seeing the layout with numbers following the name of each Dish.

The Menu had not fundamentally changed since my last visit, the half kilo portions of Karahi were still available at acceptable prices. Eventually I realised that the added numbers referred to – food allergies – as outlined in the key. Tonight Hector would have Zaitoon Lamb Karahi (£13.95), Olive Oil would be used in its preparation.

The – 6 – referred to – Dairy. This acknowledges the dessert spoon of Yoghurt which gets added just before serving. Having spotted Garlic Naan (£1.95) as the only alternative to Plain, I asked for – no Garlic, but Chilli and Coriander instead. This was acceptable though Mein Host did insist that Marg have some of this.

Having missed out on Lamb Chops in our recent outings, Marg opted for these. Grilled Chops (£6.95) would come as a portion of four. On the front of the new Menu under – While you wait – is – Poppadom (2pcs) with chutney tray – (£1.95). Marg ordered these also and asked that her Grilled Chops be served at the same time as my Karahi.

Mein Host brought a Salad and two Dips – Tamarind and Raita. Mein Host explained that Tamarind is a worthy accompaniment with Fish. I declared that I wished I could be here for two days and enjoy the Masala Fish Boneless (£8.95). Perhaps on my planned return in January I may remember to try this.

Four Poppadoms arrived, Marg sent two back knowing that I would not necessarily be interested. These were accompanied by Spiced Onions and Mango Chutney. I did sample the Spiced Onions with a piece of Poppadom. The Onions were very Fresh and indeed Spicy, the Poppadoms were Limp, Stale almost. The Bottle of Tap Water which had been brought was also tepid, dubious, I should have bought Sparkling Water.

Mein Host announced that the Grilled Chops would arrive before the Lamb Karahi. He may have given a reason, this was not understood. When eight Lamb Chops were presented I got the drift. Given the saga of Lamb Chops in our recent visits to Akbar’s (Glasgow), it was quite ironic that Hector would have no choice but to help Marg out. I would limit myself to two, Marg would have six Lamb Chops!

Grilled Chops

The long bones made the Meat element of the Lamb Chops appear to be – small. In fact these Lamb Chops were smaller and thinner than the standard. They were excellent, the Spice and Seasoning were all one could hope for. The Charcoal was full on, I ate one as served, then another with Raita as Marg was enthusing about this combination:

Well it’s lovely, and the mint sauce goes perfectly with a bit of mango.

Marg ate six Lamb Chops, what had Hector done? This was her main course, Marg presently accepts it’s either Chops or Curry.

Chilli and Coriander Naan

The – foliage – had been cooked in. Some perforations were visible, enough to stop the Bread rising, a step towards – Rogni Naan. It’s a Manchester thing. The Naan had been halved which is always a source of frustration, why cut up Bread? The overall size was sensible, one could eat just about all of this Naan, so very little wastage.

Zaitoon Lamb Karahi

Topped with Chilli and Coriander, I counted fifteen pieces of Meat and could see three big bones. The Masala looked so inviting, no surface Oil was visible. This truly was a Lamb Karahi – a cut above the rest.

Hector knew why he was here. The most Tender of Lamb complemented the most Flavoursome Masala, every mouthful would be a joy. I had wondered if Olives would be visible, but then concluded the – Zaitoon – element was simply the Oil, which still was not gathering. Marg had to assist:

There’s a tanginess to it.

That had not registered on my palate, we all react differently.

The Masala was delightfully – Thick – the Spice Level never became silly, even when the Chillies from both Curry and Naan kicked in. The Coriander did its job, every mouthful of this Lamb Karahi was a joy. The Lamb was Tender, but still required some chewing. As I studied the Masala so I could see the Tomato Seeds in the base and sensed the presence of Meat Pulp. This had everything. The three big bones were finally tackled. The taste of Lamb from each of these was outstanding. At the end I had to photograph the remnants, justice had been done to this meal.

The Bill

£30.75 The Naan had been billed as Rogni, and we were charged for both portions of Grilled Chops having only asked for one.

The Aftermath

Another family were at the counter as we departed, so farewells were brief. If one is in Manchester, one simply has to try – Dera.

Posted in Kabana, [Dera / (Lahori Dera)] | Comments Off

Glasgow – Kebabish Grill – Probably worth the price

Posted on October 3, 2019 by Hector

I know that many people in Glasgow’s Asian community hold Kebabish Grill (323–325 Victoria Road, Glasgow, G42 7SA) in the highest regard. Whilst having enjoyed my previous visits, I felt their Curry lacked the – Wow! – factor to have me visit regularly. I was invited, twice, to their re-opening night earlier this year after the fire of 2017 closed the premises for over a year. I was abroad for the first scheduled evening which was postponed. The invitation for the second date was not found until too late, so it goes.

It was Dr. Stan who instigated today’s Curry to appease The Man from Bradford who is his house guest. In the end The Rickmeister didn’t show. The arranged time was 15.30, I arrived a few minutes before and had time to study the Menu in detail. The prices were the first thing I noted, ambitious, but Kebabish Grill is a restaurant unlike the Curry Cafes off Victoria Rd. I had glanced at the Takeaway Menu as I entered, the Takeaway prices were £2.00 less for main courses. In the Main Menu, prices have gone up by typically £3.00 for a main course since I was last here in 2016.

Previously I have described how customers at Kebabish Grill were sat in a cluster, today the pattern was linear. We were all sat along the edge of the raised seating area, though one window table was allocated not long before our departure. In terms of décor, the premises have been restored, I could see little difference from what was before other than booth seating along the window.

The Menu features – Old School / Traditional Dishes. Hector was more interested in the Chef’s Specials. Here were many favourites including Desi Karahi Gosht (on the bone) at a whopping £12.95. Above this was Namkeen Gosht (£12.95), I wondered if this had to be ordered in advance as is the case in the handful of Glasgow venues which offer this Afghani Curry. As soon as Dr. Stan picked up the Menu, his first utterance captured the moment:

Quite expensive.

Dr. Stan’s selection today was Methi Gosht (£11.95) accompanied by a Garlic Roti (£2.25). Had Ricky turned up, he would have had a lot to say about the price of Bread. For Hector, a Chilli Nan (£3.50), I was not going to risk being charged more for having Coriander added. The Waiter confirmed that the Namkeen Karahi was readily available, this is a first in Glasgow. Had it not been, Indian Mixed Vegetables (£8.95) may well have been my choice today. I was impressed at seeing Methi and Karela featuring prominently in certain Dishes.

Tap water was asked for, this was presented in a flashy bottle. We would drink from crystal glasses, very pukka. The Waiter brought an elaborate Salad and two Dips. He then asked if we wished Spiced Onions and Poppadoms. These were declined. At these prices they should surely have been provided. If they were complimentary, then he should have said so. Stan tackled the Salad, Hector is off Salad this week.

During our wait, I saw two Naans covered with a mass of I don’t know what, being taken back to the kitchen. The Hector wished that one could go and investigate what the problem was.

The Bread

The Garlic Roti was unlike anything I have encountered. Large, Wet and Puffy, one would most certainly be enough. This Roti would surely not turn to – crisp. The Chilli Nan was certainly more than I could ever eat. It too was puffy/fluffy. The interior was a mass of evenly spread Green Chillies. Red Chilli flakes had been sprinkled on top. I wasn’t going to miss my blast of Coriander, this was an excellent Naan.

Methi Gosht

The Waiter placed this in front of me, I had time to observe the Dark, Thick and very Rich looking Masala before sliding it across the table to Dr. Stan.

Quite a lot of meat – confirmed Dr. Stan. The price was starting to look justified.

I enjoyed it, good solid spiciness, plenty of Methi, tender meat, probably worth the price – were Dr. Stan’s eloquent words for today. I like when he humours me.

Namkeen Gosht

Coriander Leaves topped the palest of Curry. Namkeen is unlike any other Curry, nothing – Red – goes in, typically just Salt, Pepper and Chillies. Shorva-esque – was my first observation, the Masala did look to be quite – Thin – at the start, this I had to revise as I got into the Curry. The abundant Meat was served in large Chunks and was on-the-bone. This had the makings of – quite a Curry.

One has to adjust the palate when having Namkeen, it is Curry, but nothing like the traditional fayre of the Indian subcontinent. The Lamb had been slow cooked to perfection. This was beyond tender but far from pulp. Dipping the Naan into the Masala presented a series of joyful moments, the Chillies added more Spice to that which was already in the Curry. The Flavours were spot on, this was as good a Namkeen Karahi as I have experienced.

The pieces of Meat were too large to pick up, I had to break the flesh off with the spoon. There was a lot of it, this portion certainly justified the price. The bones and cartilage were set aside. As I got deeper into the Dish so the Masala became visibly Thicker, more Peppery even, with Tomato Seeds to the fore. Whole cloves of Garlic and Large Green Chillies were buried in there. I kept the – sucky bone – to the end. When I got up this morning I had no idea that I would be eating Namkeen, this was a very pleasant surprise. Chef should be proud of this creation.

The Bill

£30.65 Not too silly, but around the corner at Yadgar we could have had this and Starters for the same price, but no crystal glasses.

The Aftermath

This was only my third visit to Kebabish Grill in the time of Curry-Heute. I introduced myself to Mein Host, praised the food, then set about taking photos of the restaurant. As we were preparing to leave I became aware that the chap sitting at the window needed a napkin, Hector-the-provider was on the case. This gave the opperchancity to study his Peshwari Naan (£3.50) which was covered in a mass of Nuts. Marg would love this. She certainly appreciated the ambience when she was here three years ago. I think I have been sold on Kebabish Grill. When – The Carnoustie Two – next visit, this will have to be the venue.