Glasgow – Halal Kebab House – If you don’t ask…

Posted on September 25, 2019 by Hector

When Hector last visited Halal Kebab House (164 Albert Drive, Glasgow, G41 2N6) in November last year, the Curry was truly outstanding. This was down to the Chef who had learned the secrets of Yadgar then went on to present food of the same quality at Lasani Grill (now Basharat G’z). I was told that a new menu was due to be printed and the display boards revamped. I suggested I wait a few months to let them achieve this goal.  I considered ten months should be enough time.

Arriving today at 14.55, Sajid, Mein Host, was standing in the doorway. The only sit-in customer was finishing his meal. This is Hector’s preferred time of day to eat also. I asked for a Menu, there was none. I studied the prepared Dishes on display, there was – something in Lamb. I then looked at the display boards, no Curry, though a paper sign hanging below offered Paya (£5.50) with a – free Naan. I would rather eat – Chicken – than – Trotters, that should tell all.

Sajid asked what I would like:

Lamb Karahi with a Chilli and Coriander Naan.

Spicy – was also agreed.

A glass dish full of Curry was taken to the kitchen from the array on display. Was the Chef who has been called – Habib – in these pages (perhaps wrongly) present?

Sajid brought a sheet of paper to act as a tablecloth, no frills here. No drink was offered, none was asked for. A couple of Takeaway Customers bought Kebaps, one suspects this may well be what sells most here. Perhaps the clue is in the name of the business?

Twelve minutes after placing the Order, Chef brought the Karahi Gosht and Naan, it was nobody I knew. He spotted I had no cutlery, a plastic fork was provided.

The Naan was in the Rogni style, the perforations preventing the Bread rising. Rogni Naan has clearly arrived in Glasgow (from Manchester). The filling of Coriander Leaves and slices of large Green Chillies was abundant. I would eat all but the final scrap. A decent Naan, though I still prefer the traditional – Tandoori.

Lamb Karahi

The aroma was identical to that of the Balti Gosht I had at India Palace (Gent) a couple of weeks ago. In that Curry I questioned the apparent lack of ingredients, in a few moments I would discover the addition of something unnecessary and decidedly unwelcome.

The Topping of Coriander Leaves and Stems meant I would not go short of – foliage. The Masala was of a suitably – Thick – consistency. I then  spotted the Capsicum. Tiny pieces of Green Peppers were mixed through the Masala. I could never have spotted these in the dish on display. Already I knew the Overall Flavour of this Curry would be distorted, was this the source of the aroma which was quite a stand out?

The Meat was beautifully soft, and having sat in the dish with the Masala had taken in the Flavours. In double figures, there was plenty of it. The Spice Level was more than acceptable, the Chillies in the Naan were adding to this. The Seasoning was well below the Hector level of expectation.

I picked out the pieces of Capsicum as I encountered them, who knows how many bits were consumed? The finely chopped Onions mixed through the Masala also made the task difficult.

Appearance-wise, today’s Lamb Karahi was identical to the Lamb Bhuna served here last year. In terms of Flavour today’s well well short. The Lamb Bhuna had been prepared by the hands of a master, not today’s.

The Bill

£10.00      Did Sajid say – Free Naan?

The Aftermath

I had to find out if my favoured Chef was still part of Halal Kebab House and so showed Sajid the photo of them both taken last November. I was told why he was not here, but was assured that – Chef Shah still comes in occasionally.

I hope our paths will cross again, without his expertise, Halal Kebab House offers little for Hector. 

Sajid asked if I had enjoyed the Curry. I had to point to the pile of Capsicum.  Sajid told me they had not been part of the Curry on display, Chef had only just added them!  It was suggested that I ask for the Capsicum to be withheld next time.

There’s a thought.

For hours afterwards, the taste of Capsicum lingered on the palate, I hate this.

Hector’s Log – Supplemental

Last night I cooked the semi-Curry that is Curried Eggs with Pork Cutlets.

Wasn’t this the first thing you ever cooked for me? – asked Marg.

Indeed, Hector’s – Standard Fayre, and something very–  safe.

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Glasgow – Yadgar Kebab House – Anything Can Happen In The Next Half Hour

Posted on September 21, 2019 by Hector

Hector was flying solo this Saturday afternoon in Glasgow. An impromptu visit to Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP) was decided upon. Normally the Order is placed in advance, however, there are times when curiosity wins, what were today’s – Specials?

Naveed as ever, was manning the counter. He talked me through the various Dishes as I defined my limits:

No Chicken.

Liver?

No Liver.

This left Aloo Gosht and a Vegetable Melange which Naveed was careful not to call – Vegetable Curry.

Potatoes, Carrots, Peas – he listed.

To be a classic Vegetable Curry, Green Beans would have to be present, and perhaps Cauliflower also. A Chapatti (£0.60) completed the Order.

I took my seat at the rear of the premises, six chaps at the window were just finishing. Naveed brought the customary Mango Rubicon and asked if I desired Starters. This time, not.

The wait for the reheat was not long. One observation, Chef Arshad was once again nowhere to be seen, a lengthy vacation?

Naveed brought the food, what a contrast in styles.

Aloo Gosht

Six pieces of Lamb on-the-bone sat in a Shorva with one large piece of Potato. This was a modest portion compared to the usual sharing of a kilo. Here lies the great Shorva dilemma, accept this for being – Soup – or order Rice and soak it up. Today, the spoon was put to good use.

The Spice Level was no more than moderate. The Sucky Bones were fun, as always. There was only a hint of the famous Yadgar Flavour which makes me return here so often. Had I desired the full on Yadgar Experience then I would have pre-ordered, but I was confident that today’s Vegetable offering would supply that.

Potatoes, Carrots, Peas

How different was this? This mix of Vegetables never ceases to astonish. Just how does Chef capture the Yadgar Flavours in this creation? I have always put it down to the Carrots which also add a slight Sweetness, but those who know deny that this is so. Here was a beautifully Dry and Thick – Curry. The Chapatti was put to good use here, scooping the mass of Vegetables in the Minimal Masala.

This was truly magnificent. Naveed came to ask if I required anything else. Here was my opperchancity to express my feelings:

I could come here and eat this, or your Aloo Gobi, everyday.

This was why Hector came to Yadgar today.

The Bill

£10.00 A nice round figure.

The Aftermath

On Pollokshaws Road, I spotted that Shahed’s has re-opened on schedule. The place was stowed, every seating space at the shelves along the windows occupied. The Afghan Masala (£9.00) looks like the Curry which will attract Hector. If only they opened before 16.00.

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Glasgow – Koh-I-Noor – The End of an Era

Posted on September 20, 2019 by Hector

It is with some sadness, but not surprise, Hector hears that the owners of the Koh-I-Noor (235 North Street, Glasgow, G3 7DL) announced its closure. Three generations have reportedly run the Koh-I-Noor, is this another example of the next generation not being interested? The premises were huge and no doubt hard to fill.  Hector has only visited once in the nearly ten years of Curry-Heute.

One of Glasgow’s oldest establishments the Koh-I-Noor concentrated on serving the tried and tested. For those dining north of the river, Buffet Curry may suit some. For those seeking the contemporary, then Akbar’s around the corner presently reigns supreme.

A single storey building, as was Cafe India before the fire, I wonder what will take its place?

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Glasgow – Charcoals Indian Restaurant – Generosity is a Byword

Posted on September 18, 2019 by Hector

The number of venues open mid afternoon north of the river is limited. After the frustration last week in Belgium, of venues not open as published, Hector decided to return to an old faithful: Charcoals Indian Restaurant (26A Renfield St, Glasgow, G2 1LU). I knew I had not been here this year, when I checked and found my last visit was in November 2017, I was left wondering where the time has gone.

Ali, Mein Host, was near the doorway as I entered. He did the double take then shook hands – how have you been, buddy?

Ali was not present in my last couple of visits, so it is certainly years since our last encounter. He led me through to the back, knowing that I prefer to sit there and not be window dressing. As we walked I told him I was just back from Belgium where I have finally found decent Curry after years of eating what could only be described as substandard. Ali was of the opinion that such venues should employ proper Chefs and serve authentic Curry.

The Menu was brought. Main Courses have risen typically by £1.00, Fish Masala had risen by £3.00 to a whopping £14.95. One thing I have observed across Europe is that Fish Curry is rarely more expensive than Meat. With an abundance of Fresh Fish on our doorstep, why we are expected to pay a premium still puzzles.

Adraki Gosht (£10.95) was considered in one of my first visits here, but over the years other dishes have distracted. A medium hot curry of lamb with fresh adrak along with flavour of pyaz – says the menu. Adrak? Ginger. Pyaz? Onion. As always, I asked that no Peppers would appear in my Curry. A Chilli and Coriander Naan (£3.50) completed the food order. A warm glass of Tap Water would be my refreshment.

Ali went up to the kitchen hatch, I heard him relay the Order, I picked up the words – Capsicum – and – Desi-style. He returned after a few minutes with a Poppadom, Salad and what he called – Fish Pakora, all complimentary.

The Poppadom was decidedly different from those one usually encounters. This was well fired and had a dusting of Paprika, or similar. The pot contained a Chickpea Salad topped with a Chilli Sauce. With the Fish, this was quite a Starter.

Ali did say I would call the – Pakora – something else.

Indeed. The four strips of Fish encrusted with Sesame Seeds had clearly been baked. Without batter, this was not – Pakora – per se. Spicy Baked Fish, I love it. The back of Charcoals is dimly lit, so I had no chance in identifying the Fish, or the coating, Whatever, it was delicious, and the Salad added a welcomed Diversity.

It is not only Hector that Ali at Charcoals is famed for feeding. I had to mention that I have seen Ali in various publications, famous for feeding Glasgow’s homeless. He recognises that his business is doing well and he feels he must give something back.

You can’t take it with you – is his humble philosophy.

A waiter brought the Mains. No vegetables on top – added Ali who was nearby.

Chilli and Coriander Naan

This was a delightful Naan, puffy with the required burnt extremities. There was a forest of foliage, plenty of sliced Green Chillies and Coriander leaves. The Naan had been scored to create quarters but was still – whole. That I could forgive. The size was well judged, I would manage to eat every piece of this excellent Naan, no wastage. However, I could question the size vis-a-vis the price.

Adraki Gosht

Fresh Coriander topped a dark, thick, rich Masala. Tomato Seeds were visible in the melange, plus flecks of what I took to be Ginger, though again the dim light prevented me being sure. The Meat was in large pieces and easily into double figures, this was quite a potful.

The Spice was very evident from the start, as was the Seasoning. This Curry has Spice, Seasoning and a very distinctive Flavour. But, there was no – Wow! I have always enjoyed my Curry at Charcoals, but as yet have not experienced anything that would make come more regularly. Glasgow’s Southside is where it’s at.

The Chilli kicked in, the Spice Level went up another notch. The tip of my tongue was asking me questions, why the masochism?

Ali came to check on my progress. I had to praise the Spice and the Seasoning and got my dig in about Chefs who are diffident when it comes to adding the Seasoning. Ali was in agreement.

Then there was the Meat. The first couple of pieces had me marvelling at the Quality, I had nothing like this served to me in Belgium last week. Welcome back to Scottish Lamb. The next few pieces had me wondering, this was close to the chewy-gristly experience of Gent and Brussel. Then again the Meat was excellent. Finally, the last piece was bewildering – Horse! – was my note on the quality of the Meat. The last piece was so chewy it was beyond belief. Methinks the Lamb Pot had recently been topped up with Fresh Meat that was not as well cooked as what was already in, else this was a mixture of Lamb and Mutton. So it goes.

The Bill

£14.45  I think I had my money’s worth.

The Aftermath

It is years since I took a photo of Ali, Chef was summoned to take the photo. Inevitably there was photo of Chef and Ali. I promised not to wait another twenty two months to return.

As I walked towards Sauchiehall St., I marvelled at how the Flavours of the Adraki Gosht lingered on the palate. This appears to be a feature of late. Mmmm.

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Brussel – Chilli Grill – Hector on a Mission

Posted on September 15, 2019 by Hector

The recurring thread this week in Belgium has been about turning up at venues to find they are not open at the advertised times. This has happened twice and on consecutive days, (…writes Hector,  trying to avoid a tautology) here at Chilli Grill (Rue Antoine Dansaert 172, 1000 Brussel, Belgium) and Gent’s – Punjab Tandoori. Hector’s mission this week was to maximise his Curry intake at both of these venues subject therefore to being able to add them both to – Hector’s Recommended Curry Houses. One year ago, this would never have been considered as a worthy aim, such is the poverty of Curry served across this land. However, these two venues have convinced this writer that Curry, as good as that served in the UK’s better venues, is also available here.

It was with confidence that I led Howard through the backstreets of Brussel from Anneessens to Rue Antoine Dansaert. On arrival, I offered Howard the choice of Curry then Bier, or Bier-Curry-Bier. He chose the latter, alas the adjacent  Brussels Beer Project does not open on a Sunday, why did we not know that? So no – BBC@BBP – for those who understand the reference.

Mein Host at Chilli Grill was front of house. We took our seats, he stood in what I now recognise as – his spot – to take the Order.

Mutton achari (€8.50)? – I called across the narrow space between tables and counter.

This was repeated by Mein Host in the direction of the kitchen. A colleague then appeared at the door of the kitchen clutching a leg of Lamb/Beef. The Meat had only recently arrived, there would be no Meat Curry served at Chilli Grill before early evening.

No Chicken – was my next request, that left Vegetables. The Vegetable Curry on display was in the classic style, I would have been content to have had this.

Vegetable Thali? (€10.95) – was Mein Host’s suggestion.

Thali is a Dish which gets mentioned more often in Curry-Heute than it is consumed. It may seen as the food of last resort, a mini-buffet with a predomination of Vegetables. This is never therefore, a first choice.

No Saag/Palak –  I did not fancy a mass of – Green – this afternoon.

Cauliflower?

Please, I love Aloo Gobi.

Okra, Potato and Aubergine were then offered. That should offer sufficient diversity.

Desi-style – I proferred, just in case this may enhance today’s experience.

Desi, Desi, Desi – said Mein Host as he went about assembling the Order.

I watched as the various components were taken away to be reheated, including a huge tub of Basmati. The bag of Rice which I had seen guarded yesterday at the end of the row of seats, was still in situ. A tennis racquet sat on the shelf at the doorway. Hit and Miss – may well describe one’s experience at Chilli Grill, I noted.

The aroma wafting from the kitchen had Hector back onside. Bring it on!

Thali Plate

Cauliflower featured twice in the assembled array, once as Pulp in the centre, then in larger pieces in one segment. The Okra stood out in terms of the Oil, similar to the Masala which accompanied my outstanding Mutton Karahi yesterday. Potato and Aubergine sat in a Masala rich in Tomato Seeds, something different again. This was accompanied by a Wholemeal Chapatti served in quarters and a portion of Rice topped with slices of Green Chilli cut lengthwise.

So, how does one eat a Thali?

The Hector method was to use the Bread to scoop up part of one segment, then scrape the rice across the metal plate to fill the gap so that Curry and Rice could be fabricated. Howard was using a knife and a fork. So it goes.

The Okra was decidedly – Sweet. The texture was – Soft – suggesting that this had been in existence for a while. I prefer my Okra to still have some firmness, though having cooked it oft, I know what happens when one has to reheat it. Okra is best served freshly cooked. The Cauliflower was soon realised to be the highlight of this assembly. The Spice was there, aided by the Green Chillies, an Earthy Flavour came across. Howard mentioned how he has come to increasingly appreciate Cauliflower in recent times. The Potato and Aubergine proved to be a worthy inclusion, the Tomato-based Masala being true to the essence of Punjabi Cuisine. All of the Chapatti was eaten, much of it being used as wipes. There was more Rice than either of us could manage. I deliberately arranged my surplus in the centre for artistic reasons.

Much as I had enjoyed what had been served, it was a pity that the aforementioned Vegetable Curry was not part of the Thali. Next time I shall try and have a Soupçon.

Howard had a few words:

A great mix of textures and flavours. An enjoyable vegetable melange, and the spice level was spot on.

But not what we came for – was the Hector riposte.

I had to challenge Mein Host about the first phone number given on his Menu, and as published on Google Maps. It does not work from my Huawei, whilst the second one does. He used one phone to contact another, the first number does work, but maybe only for those in Belgium with Belgian phones. Be safe, use the second.

For my next visit, Mein Host suggested I contact him in advance and he would prepare – Kunna – especially. Kunna – I had never heard of. He began to describe this Punjabi dish. It sounded like – Nihari. This he acknowledged, but insisted that the Shorva would be quite different.

I said I would send a postcard. Curry-Heute postcards?

Curryspondent Ahmed (Islamabad) – this is one for you to comment upon.

The Bill

€21.00 (£18.75) I love the food, I love the prices, now just let’s get the opening times sorted.

The Aftermath

As outlined earlier this week, I had adopted various measures to establish opening times. This reply arrived as Howard and Hector sat in Poechenellekelder. It may be lost in translation.

My conclusion over the last three days in Brussel: if one wishes to guarantee the enjoyment of the Best Curry found to date in Belgium, do come to Chilli Grill but leave it to @17.00.

Until next year, hopefully.  Sadly, for this year, mission not accomplished.

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Brussel – Chilli Grill – Hector is nothing, if not persistent

Posted on September 14, 2019 by Hector

Having made the phone-call last evening to establish when Chilli Grill (Rue Antoine Dansaert172, 1000 Brussel, Belgium) would actually open today, Hector arrived just before 13.00 having been told – noon. As with yesterday, the shutters were down, no sign of activity. I was determined to get back here later today, after all last September, Chilli Grill served Hector the best Curry ever encountered in Belgium, why pass up on the opperchancity?

*

A couple of hours later, when Dr. Stan and Mags were tucking into – Spag Bol – at Poechenellkelder, that was my cue to depart. A fifteen minute walk and I was on Rue Antoine Dansaert. The shutters were up! Mein Host was standing at the door supervising his weans.

I took a seat, which is quite an awkward affair when someone blocks off the end of the row. I can see why they want the tables and chairs as close to the wall as possible, however, a gap between tables would help. The chap who blocked one end was not eating, I know not what his role was apart from guarding a bag of Rice. Two chaps appeared to be on duty, brothers I guessed, I recognised neither.

I studied the prepared Dishes on display under the counter. The Vegetable Curry looked very appealing, something in Beef/Lamb was also on display. As I learned here last year, Mutton – served at Chilli Grill may well be Beef. Dr. Stan had assured me that in his many visits here, he has ordered from the Menu. Mutton Karahi (€8.50) was what I was after.

To avoid an overdose of Garlic, I asked for a Coriander Naan.

Coriander? – replied the chap behind the counter who was in fact Mein Host, but neither of us had recognised each other. Brother – halfway out of the door repeated – Coriander. I then said – Garlic Naan (€1.95), I would hopefully get some sort of Naan. Why did I say – Garlic?

Spicy?

I concurred, then asked for my Karahi to be served – Desi-style – and without Green Peppers. Now we were communicating, the elder chap at the end of the row of tables acknowledged me. Desi, Apna – I repeated for good effect.

After a minute or two in the kitchen, Mein Host came out to address me:

When you ask for original Punjabi Karahi Desi Desi I must add Coriander, Chillies, Ginger and a little Yoghurt.

All was well, Hector was about to have a his required dose of Punjabi Cuisine.

I studied the phone numbers on the Menu. The first has continually cut when tried on the Huawei. The second, which took great effort to find, was the one that worked. On calling EE/Orange for assistance, it was suggested that the first number was Australian. Eh? The agent then changed his mind and told me it was definitely not a Brussel number. I only know that for me, one worked, the other didn’t.

Three more customers arrived, their first visit they informed me. A Vindaloo was ordered, brave, I would see this before I departed, too – Soupy.

Mein Host brought a plate, cutlery then the Naan and the Lamb Karahi. The Naan had perforations – Rogni-style. It was puffy around the edges, the perforations had stopped it rising in the middle. Crucially I could see lots of micro pieces of Herb cooked on top, Hector had his Coriander.

Mutton karahi

The Meat looked far too pale to be – Beef – so surely this was – Mutton? This Karahi looked just the job. Copious slices Green Chillies and leaves of Coriander stood out in the Blended Masala. The Oil was collecting around the periphery as it does in the best of Karahi Gosht.

The first dip of the Naan into the Masala confirmed why I had persevered. The Mutton and Ginger impressed so much last year, this was even better, a definite – Wow! – moment. I have never had a Curry as good as this in Belgium.

The food was piping hot. Eight pieces of Meat were present, every one was beautifully – Tender, this was exactly how Mutton should be served. The Chillies guaranteed a good – Kick – the Coriander added the always appreciated Herb flavour. However, I would say the Seasoning was below the Hector optimum. Still, I noted the Flavours as – Fierce. In Glasgow Karahi Gosht terms, this was closer in Flavour to Karahi Palace than Yadgar. This Karahi Gosht was right up with the very best.

More on the Naan: I found myself eating every bit, most unusual. The size therefore must have been ideal, the quality sustaining itself, no biscuity hardening as some Rogni Naan tend towards.

The Bill

€10.45 (£9.33) The cheapest meal in Belgium this week, and by far the best.

The Aftermath

As soon as the other three customers were served, it was time for a chat. It was only at this point that Mein Host remembered me from last year. He was keen to hear the verdict. Whilst I praised the meal, I did mention that I thought it needed a bit more salt. I asked if he knew the term – Karra? This he acknowledged but gave the answer which many Chefs give, they prefer to let the customer add their own. Hector appreciates Chefs who are – brave.

I had to ask about opening times. Child minding duties were given as the reason for not opening sooner. Perhaps he should change the times given on Google Maps to reflect what is the reality.

In the walk back to join – les autres – I was aware of of the Flavours lingering on the palate. One stood out, Garlic, why did I mention Garlic Naan? Chilli and Coriander Naan is where it’s at.

Menu extracts

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Brussel – La Tour du Midi – Moroccan Roll!

Posted on September 13, 2019 by Hector

Hector had plans for Curry-Heute at Chilli Grill (Rue Antoine Dansaert 172, 1000 Brussel, Belgium) the foremost Curry House in Brussel, and source of genuine Punjabi-Desi Fayre. Dr. Stan has been regularly as he has passed through Brussel in his travels beyond, Howard managed a visit last year. Hector has been once, it was hoped to treble this before we all return home on Sunday. Mein Host had informed me last year that he is always open by 13.00, today this was not the case. Despite a bogus phone number on Google Maps, I managed to contact Chilli Grill, I was told they would be open at noon tomorrow.

To say I was hungry as midnight approached would be an understatement. With an array of food outlets near Brussel Zuid station, I was confident I could secure the greatest of all late night – snacks – the – Donner Kebap. When I encountered La Tour du Midi (Rue Léon Theodor 260, 1090 Jette Brussel Belgium) a few doors away from the Ibis Zuid, I was gobsmacked. Never had I seen such an array of prepared food on display, this was beyond Buffet.

Being in a confident mood, the camera was put to use regardless, The pre-cooked meals sat in trays, the bases of Tajines sat atop these showing what a portion might be. Uncooked Meat and Fish sat in displays either side of the above. Hopefully hygiene laws in Brussel are strict in the city where the EU reign supreme.

I spotted a laminated sign showing the price of a Lamb Tajine (€10.50). This could be the cheapest meal of the week. By this time I was engaging with Mein Host. He instructed his colleague to take some Lamb on-the-bone from a tray with congealed Meat and Sauce then add some Vegetables. The Tajine base was taken away – Tajine Ding!

The Bill

€10.50 (£9.36) Yay!

I took my seat, Mein Host brought the Tajine, Rice and some Bread. This was a mountain of food for not very much.

There was a mass of Lamb, a Sucky Bone stood out – proudly. I found a Bay Leaf, Dum Pukht came to mind. This was not Curry, it could have been Kurdish, Afghani, I asked Mein Host, he confirmed Moroccan. Potatoes, Carrots, Peas and Green Beans provided the Diversity that Hector seeks.

All of this was decanted on top of a base of Basmati. The French Bread would be used to mop up the Sauce. I knew before I started that I could never finish this quantity, but here goes.

If there was Spice, it defined the bottom end of the scale, the Seasoning was also way down. OK, Hector, this is not Curry, adjust.

Start again, enjoy the Flavour of the Lamb, appreciate the Vegetables, especially the Carrots which have already been celebrated on this trip. I made sure I would eat all of the Carrots. The Potato was a highlight also having absorbed quite a bit of the underlying Flavour. The lumps of Lamb were picked up, the Meat was gnawed off, this was fun. Fibrous Lamb, part of Hector’s education in identifying this as Lamb. It was never ending. The Bread? I ate possibly two slices. I hate leaving food, there was no choice, I hoped to sleep.

The Aftermath

Having been to Morocco, I had to let Mein Host become aware of this. To introduce Curry-Heute, in addition to the Calling Card, I showed him the photos of my dinner in Casablanca with Lahcen (Hassan from Cafe Salma). That went down well.

Tonight was a memorable and very enjoyable experience, no Curry, no Donner, so it goes.

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Gent – Indian Curry House – Curry that tastes like – Curry!

Posted on September 12, 2019 by Hector

Today’s Curry venue – Indian Curry House (Sint-Michielsstraat 10, 9000 Gent, Belgium) proudly boast that they serve the – best Indian food in town. Punjabi Tandoori excepted, the competition isn’t up to much.

Across the street from the Restaurant is what I took to be a grocer of the same name. I should have gone for a look to see exactly what Herbs and Spices, if any, were on offer. Let’s face it, Curry in Belgium has a long way to go to replicate the quality of that served in the UK.

On trying the door handle my first reaction was – closed. The sunlight was such that I could not see inside properly, all the tables I could see were empty. By applying more vigour, the door opened, a few people were sat well in to the room. The Waitress who would look after me led me through to the rear. The front room was all reserved. All of it? – I thought to myself, that must be quite a crowd. They arrived soon after I took my seat, I was glad I had arrived before them, serving a group that size would be quite a challenge in the kitchen.

The Menu was fairly standard. All meals contain nuts – was a prominent caveat, this I liked, no messing. I considered the Fish Dishes, the Fish Curry (€20.00) was nearly my choice, however, the last of the Lamb Dishes had me won: Lamb & Vegetables (€20.00). Pricey, but this did include Rice as is the European norm.

As usual, I asked for Green Peppers to be withheld. We agreed upon – Spicy. A litre bottle of Sparkling Water (€25.00) completed the Order. The sun was shining again, there was a need to rehydrate.

A mother and son sat in close proximity, when their meals arrived I had to take note. The Chicken Tikka was – Soupy, the other Dish was soupier still, the antithesis of what Hector seeks in Curry. The Naan (€3.50) was served in bits and looked – peely wally. I doubt this Naan justified the cost.

A Poppadom accompanied by a Mango Sauce was brought, a well timed distraction, my focus was turned away from my neighbours. The chap who was clearly Mein Host was busy dealing with the large group. I was amused to hear him converse with my Waitress in – English – the universal language of – Curry.

My food arrived in good time, as is the way on the continent, the quantity of Rice was excessive. I took what I knew I would manage. What happens to the waste?

Lamb and Vegetables, no Capsicum – said the Waitress as she placed it on the table. That she used the word for the – Dreaded Ballast – which I had refrained from using, impressed. I liked this lady.

Lamb & Vegetables

The food was piled high in the karahi, this was markedly different from anything else I had seen being served today. There were so much in the way of solids in the karahi, the Masala had to be minimal by default. The Masala was –Thin – and no doubt blended. There was enough, as I decanted the solids so I realised that this Curry had potential.

The first mouthful tends to define the meal: Oh yes! This tastes of Curry! This would be a very enjoyable Sabzi Gosht.

The Flavours were so familiar, there was an excellent blend of Spices here, but no sign of Herbs. The Vegetables added so much diversity: Green Bean, Peas and most importantly – Carrots – were present. Carrots work so well in a Masala. In my own cooking I have tried blending Carrots into the Masala but still cannot recreate the Flavours achieved in Restaurants.

The Spice built slowly, the Seasoning was below that which Hector hopes for, a pity, this Curry was on the verge of delivering the – Wow! The Flavour of the Tender Lamb itself did come across strongly. I counted the Meat into double figures and marvelled once again at how much had been piled into the karahi.

The lady host stopped in passing to ask the usual question, I heard some thing like:

Alles ist…

Very enjoyable – I replied, it was.

More Seasoning, and a touch of Methi, if I was a local then I would negotiate my desired tweaks. I would certainly return here, especially if Punjab Tandoori persist with not honouring their published hours.

The Bill

€25.00 (£22.32)     Curry costs much less in the UK.

The Aftermath

It was – my Waitress – who took the cash and therefore to whom the Calling Card was presented. Mein Host stood behind her and listened in. I congratulated her on serving Curry that actually tasted like Curry. I explained that this is actually quite rare across Europe, the classic excuse is always that – the locals wouldn’t handle anything authentic, a statement which I find increasingly annoying.

We have Indian chefs – was the honoured reply.

Menu extracts

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Gent – Punjab Tandoori – Open at last!

Posted on September 12, 2019 by Hector

Dr. Stan had us search for a Bar which is rarely open, tonight once again, it wasn’t.  The walk to DOK, our final port of call each night, took us past Punjab Tandoori (Sleepstraat 67, 9000 Gent, Belgium) which has been closed for the last two lunchtimes despite the times on the door suggesting otherwise. Finally it was open so there had be another Curry-Heute. The Karahi Gosht (€17.00) impressed so much last year, Hector was not missing out on a repeat. As I took the same seat Howard entered, he must have been hungry.

*

I had to holler to the kitchen to inform Mein Host that we were here, he was busy preparing a stream of Takeaways which his driver then delivered. We would be the only sit in customers.

The Menu was brought, I showed Mein Host his photo from last year. The Order was given – no groene peper – and – Spicy – were noted. Rice would be inclusive. I asked for a large bottle of Sparkling Water (€6.00), Howard asked for Still, the latter never came. Mein Host did agree that it was better to order a large bottle than two small ones.

Poppadoms and three Dips were provided. The Poppadoms had the embedded Cumin Seeds which makes them much tastier than those served in the UK. The Dips impressed, a good kick from the Lime Pickle, the Cucumber in the Raita added extra. The table was then cleared to make way for the Mains.

A mountain of Basmati was placed in the centre of the table. Howard took some, I took exactly what I knew I would eat. About half of the Rice would be left, a complete waste of food.

Karahi Gosht

Topped with Fresh Coriander, the Karahi Gosht comprised of eight large pieces of Meat in a blended Masala. Rice did feel to be appropriate for this Karahi, in the UK one would always have Bread. Had we ordered Bread, then all of the Rice would no doubt have been wasted.

Howard had started eating whilst I was completing the photographic ritual.

It’s OK – was his first comment, followed minutes later by – I’m not getting much from this. That was a worry, last year I had been served a – Superb – Curry, I put it down to the Seasoning. Tonight the Seasoning was decidedly lacking, as a result, Flavoursome as this Curry was, it was never going to impress as much.

A Salad was brought some minutes later, we could have enjoyed it more with the Poppadoms and Dips.

Each piece of Meat had to be halved, so quantity wise this was a filling meal. Some of the Meat was a bit chewy, when one ate the sinews it was a bit gristly. This I had also experienced at India Palace two days ago, is this down to the Gent butcher?

This Curry was light years ahead of the usual Euro Curry, I was enjoying it regardless of it not being as outstanding as last time. Perhaps I had built up my level of expectation to much.

Howard was less forgiving:

Spice level excellent, Lamb chewy, didn’t get a big flavour hit from the sauce or the Lamb, a disappointment.

We had basically finished when Mein Host came through to ask the customary question. He finished with – would you like more rice? Seriously, how much Rice do people in Europe eat?

The Bill

€40.00 (£35.71) The exchange rate still hurts.

The Aftermath

Mein Host was busy in the kitchen so there was no farewell. For the next hour or so, I had a very warm and satisfying taste in my mouth. This remained until I tried a – Sour at DOK Brewing. Howard tried something else and remarked – I’m not getting much from this.

You said that two hours ago – I interjected.  We concluded that Howard’s taste buds were shot this evening. 

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Gent – Horn OK Please – Keep on Truckin’

Posted on September 11, 2019 by Hector

Once again, Hector meandered through the back streets of Gent to find Punjab Tandoori (Sleepstraat 67, 9000 Gent, Belgium) closed today. So, no Lamb Karahi for Hector. The same paper sign was on the door, why can businesses not be more informative? Are they on holiday, or could they just not be bothered opening?

Today there was a fallback, Horn OK Please (Sint-Jacobsnieuwstraat 45, 9000 Gent, Belgium) was reckoned on other media to be a South Indian Curry House. A Fish Chettinad would be a perfect start to the day.

Arriving @12.20, the place was empty, save Mani, Mein Host, sitting at his laptop beside a shelf with Tiffin Tins. This was very much a Curry Cafe, the type of venue Hector is happiest to visit.

The sign on the pavement listed some snack – street food dishes, The board showed fewer, the Menu was minimal. Was that it? No way was Hector having Butter Chicken (€12.95), none of the three Curry Dishes attracted. No Hector Curry, no Fish Chettinad, what was the Hector to do?

Is this it? – I had to ask, just in case there was more on offer.

Samosa Chat (€7.50) was ordered with a 500ml bottle of Sparkling Water (€2.50). Having taken photos of the interior, it was time to introduce myself and Curry-Heute, Mani was quick to access Europe’s most comprehensive and reliable Curry Blog. He commented upon the detail, indeed, everything is recorded as it happens.

Samosa Chat

A cardboard bowl and a plastic fork, not the Hector idyll, but in keeping with the style of food on offer. A Vegetable Samosa had been cut up and smothered with Yoghurt, Fresh Coriander and Indian Vermicelli. The Samosa was warm thankfully, the Toppings were cold. The Spice built as I ate this – snack – it was very tasty, Marg would have loved this variation. I needed more food.

Mani asked if I wished to order a Main Course. On a huge departure from the norm, a Masala Dosa (€8.95) became Hector’s choice. I could see Chef through the hatch working away, a Takeaway Order was assembled in the same cardboard bowls, with plastic lids. The bowls did feel – green, pity about the lids then. Mani did explain the lack of proper crockery and utensils, something to do with a festival they had recently catered for. A motor cyclist took the Order away. Who orders Curry at lunchtime and asks for it to be delivered?

There is a plan to add a Fish Curry to the range of Dishes, however Mani mentioned Fish with Mango.  When is the next train to München?

Masala Dosa

Two Dosa sat on the plate with Potato and a Coconut Chutney. Dosa: crispy rice and lentil crepe. Dosa nearly featured earlier this year in Malta, alas not to be. It was long overdue. The Potato had Onion Seeds, Coriander Leaves and Lentils to make it more – Interesting, and no doubt add more Flavour. The Coconut Chutney proved not to be intrusive.

Sambar

A Lentil Shorva accompanied, complete with Carrots, Courgette and what I thought were Green Beans. The latter were not edible. The Sambar was well Seasoned, this was a huge plus.

The Potato etc. was scooped up with the Bread, and sometimes Coconut. This proved to be a very tasty combination and nothing like what I normally eat in a Curry House. The Soup was hot, the Carrots were the largest of the solids, always a welcome inclusion, I was loving every minute of this.

Mani brought a soupçon of Mango Lassi, I kept this to the very end. Aniseed must have been part of the Topping, this was very effective. I shall be trying this at home, soonest.

The Bill

€18.95 (£16.92) More than I would normally pay for a Meat based Dish.

The Aftermath

Mani and I had been chatting quite a bit throughout the meal. He told me the origins of the name – Horn OK Please. Having seen the roads in India, I know how the trucks dominate the scene. To overtake a truck one has to – toot. When it is safe to do so, the truck driver illuminates a sign to say it’s – OK. So it goes. I shall never forget seeing people cross six lane highways, one has to keep going, if one falters then chaos, or worse.

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