Gent – India Palace – Competent Euro-Curry

Posted on September 10, 2019 by Hector

Four nights in Gent, the plan was simple, maximise the number of visits to the very impressive Punjab Tandoori (Sleepstraat 67, 9000 Gent, Belgium).

Not open on Thursday and Friday lunchtimes, this would mean today and tomorrow were the only viable days. Imagine the annoyance at finding Punjab Tandoori closed today, a Tuesday.  Passage to India which was a couple of doors along the street has gone.

A quick search on Google Maps took me to Oudburg, there are not many Gent Curry Houses open at lunchtime. Hang on I’ve been to Himalaya Restaurant before, Nepalese, it was decidedly poor, as was the reporting. Curry-Heute was in its infancy in 2011. A couple of doors along was India Palace (Oudburg 11, 9000 Gent Belgium), Hector would have his Curry-Heute.

There may have been a couple of diners in the al fresco seating area, Hector was having none of that. The Restaurant was empty, the Waiter gestured that I should sit at the window table, I wonder why? I pointed to the brilliant sunlight that was bathing this table. He extended the awning, shade was provided, all was well.

The Menu was brought, in Flemish/Dutch, not a problem. The language of Curry is universal, the standard dishes were there.  The Waiter offered me the Menu in English,  declined. I verified that the Balti Ghost (€18.50) had no Capsicum by showing a photo of the unwelcome – Ballast. He assured me he could have it prepared without. Spicy-  was agreed upon.

A 250ml bottle of Sparkling Water (€2.50) would complete the Order. That’s €10.00 for a litre of Sparkling Water. Incredible.

What appeared to be a half Poppadom in a basket was accompanied by a Mint Raita and some Mango Sauce. I felt compelled to eat the Poppadom despite the lack of embedded Cumin Seeds. Never a fan of Mint, the combination proved to be quite refreshing.

The Curry and Rice arrived in less time than one might expect. The Rice portion looked ominous, another potential waste scenario, however, on spooning the Rice to my dinner plate there was exactly the amount that I desire. Check the bowl, a false bottom.

*

Balti Ghost

Topped with tiny pieces of Ginger and micro sprinkling of Fresh Coriander, I could see that pieces of chopped Onion and Garlic permeated the blended base Masala. This was already way better than the feared Shorva which is encountered too often across Europe. Decanting the pieces of Meat, the count was well into double figures. This was quite a plateful, more than I would normally eat this early in the day.

The lack of Seasoning was very apparent, at least the Spice Level could be described as – Moderate. The Flavour was very recognisable, here was the classic Euro-Curry born out of who knows what ingredients that never made it into the Big Sauce Pot.

Is it good? – asked the Waiter.

It’s OK – was the very accurate reply.

This never going to challenge, it was a competent Curry, no more.

I came across a piece of Cinnamon Bark which did make me appreciate my Curry a bit more. There was no sign of Cumin, Cloves, Cardamom, Methi I could dream about. Some of the Herb topping was now mixed through the Masala, the Ginger offered a pleasant crunch. Whilst most of the Lamb was Tender, some pieces did feel to be a bit – Gristly.

When I topped up with the remaining Masala, the latter part of the meal definitely improved. The Seasoning in the Masala at the base of the karahi was more noticeable. This gave a pleasant note to end on.

I had eaten all that had been set before me. It was Curry, but far from what I had been hoping to eat today.

The Bill

€21.00 (£18.75) With the political shenanigans going on at home, I was worried about the exchange rate. We are back to what it was all summer, but far from what it was when I last had Curry in Oudburg.

The Aftermath

I noted on their business card that India Palace is marked as being closed on Tuesday lunchtimes. I gave my Calling Card to a different chap. It was accepted with some interest being shown. That the Curry-Heute coverage of Belgium is as extensive as it is has been achieved by eating a quantity of Bland Curry.

India Palace – Menu extracts

Brugge – In Dish

Brugge was the focus of Hector’s other activity today. I couldn’t miss the Curry House next door to ‘t Brugs Beertje on Kemelstraat. The Menu at In Dish was short, but the suggestion of something like a Desi Curry is enough to tempt. One day, perhaps.

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Glasgow – Yadgar Kebab House – The King of Glasgow Curry Houses

Posted on September 7, 2019 by Hector

It was time to redress the imbalance in the Curry-Heute tally for Glasgow Curry. Curry at Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP) was long overdue. Such is the richness of the Fayre served at Yadgar, one cannot go to the well too often. The demand for Curry on a Saturday afternoon appears to be resurrecting itself, today we would be five. Howard would join Dr. Stan, John, Mags and Hector who dined together last week at the newly opened Basharat G’z around the corner.

Shkoor, Mein Host, was contacted yesterday, the Order placed in advance, as is the custom. For Mags there would her usual Aloo Gosht, the four Chaps would share two kilos of Goshat Karahi, one on-the-bone, the other, boneless. The latter was only considered because John would be on board, otherwise, the kilo of Boneless Goshat Karahi would be way too much. We could surely rely on John to take care of the necessary.

The Chaps arrived bang on the 15.00 rendezvous, Mags would be delayed by people expressing their – democratic rights – and marching through the city centre on a Saturday afternoon. Who licensed this? We started regardless.

*

Poppadoms and Spiced Onions kicked off the Feast as always. Hector took some Onions for later, UK Poppadoms no longer holding any interest. John and Howard were already enthusing:

Lovely onions – John
Rather good – Howard

Chapli Kebab

Shkoor followed this with the prompt delivery of Chapli Kebabs, one each. John wrapped the last one in the foil to keep it warm just as Mags made her entrance.
John deduced that these had been – shallow fried. This I had never thought about, one day Hector will try to create these.

With the Onions and the Hot Red Sauce, these were excellent.

Shami Kebab

No sooner had the Chapli Kebabs been devoured when Shkoor presented a plate of Shami Kebabs. There were five, one was swiped before the camera could be called into action. Calm. These were much thicker than the last ones I encountered at The Village’s – Eid Buffet. These were not – mushy – as they can be, – better than all the rest – felt like an appropriate note. And the food kept coming.

Aloo Gobi
I could see a mass of Vegetables in the next plateful, was this the truly outstanding Yadgar Vegetable Curry? Closer examination showed this to be the equally excellent – Aloo Gobi.

A treat – I said to Shkoor as he placed this on the table. Indeed it was. My last outstanding Aloo Gobi was in Cagliari in July, this was in a different league. How – outstanding – can a Vegetable Dish be?

Yadgar Curry has a Flavour so distinctive one could pick it out from a line-up of Curry if ever this were to happen. I simply know not what blend of Spices is used to create this marvel, here was the – Wow! – moment.

Chapattis were confirmed, one each to start, more would be available as required. I asked Shkoor if he was aware that I had appointed myself as – Paratha Police. He confirmed he had read this in Curry-Heute, good to know he is keeping tabs and an awareness of where we are, when not here.

Ladies first – said Shkoor as he gave Mags her ample portion of Aloo Gosht. This was more Curry than Mags could ever eat, would she organise a Takeaway, or would – Hoover – come to the rescue? It was too early to tell.

Aloo Gosht

The Aloo Gosht was served without bones, which meant Mags had even more than first envisaged. The Thickest of Masala shrouded the Lamb and Potatoes, assuming the same Flavours from the Aloo Gobi were present, this must have been magnificent. Hector would be too busy with the – Main Event – to even contemplate a sample.

Tasty lamb, full of flavour, delicately spiced – Mags would tell me when all was done.

Goshat Karahi – without and with bones

I started with the – Boneless. The Lamb was astonishing, Shkoor was passing by and was already seeking our approval.

Melt in the mouth – was my mumbled proclamation as I took the first intake, this was seriously Tender Lamb.

The Masala was in the usual Yadgar style, perhaps the Seasoning was a bit down today. There was no sign of Chef Arshad who would normally acknowledge our arrival and come to take his bow, so I assumed another Chef had created today’s offerings. The Spice was there, but was never demanding. Why should eating Curry be – stressful?

Lamb Chops and Sucky Bones were prominent in the – on-the-bone version, Leg of Lamb, Quality. Even Mags got in on the act and took a Sucky Bone. The argument that there is more Flavour in a Lamb Curry with bones than without was put to the test today. Normally the difference is very apparent, not so today. So powerful was the Flavour from the Aloo Gobi, it may have masked that from the Goshat Karahi. For Hector, today it was Aloo Gobi, Meat, Masala, more Bread, repeat.

The Breads

The Chapattis were the usual ample size, Thin, but not excessively so, a medium with which to scoop up the more interesting elements of the meal. Breads? Shkoor brought a Paratha to the table, a challenge. What would the Paratha Police make of this? Hector of course has enjoyed many a Paratha at Yadgar over the years, but since learning how to make them has become hyper critical. This was of the – Wholemeal – variety. It was suitably Soft, Flaky and showed some evidence of layering, but not as much as the best of Parathas made from – White Chapatti Flour. There was no – Swirl. This is when Hector becomes very brave and boasts that – I can make better…geeza’ job!

We each have our own limit as to how much can be consumed. Dr. Stan, Howard and Hector have shared many a kilo of Goshat Karahi on-the-bone. The – boneless – meant much more Meat. John was being quite restrained, I had to encourage him to – go for it – else we would have been left with an embarrassment of Curry. I thought Howard had stopped eating, he hadn’t. Even Dr. Stan was eating beyond his norm. I felt full, but not stuffed. Eating to excess is never the plan, it’s all about maximising the pleasure, leaving and not wanting more.

The sliced Green Chillies and Fresh Coriander were well mixed in by the time we reached the endgame. It was all about counting down the final pieces. When Mags called a halt there was even more Lamb to deal with, John to the rescue. We did ourselves proud, only smears of Masala were left, no Lamb, no Bread. Naveed asked if wished anything else, I had to go for the – same again! Dessert was declined, we were here for Curry, not Pudding.

As we let our digestive systems function, it was time for a few well chosen words, Howard who had eaten more at Yadgar than he had ever done, was his usual eloquent self, he wanted two banner statements:

You can improve on perfection.

Before a Yadgar Curry, I eat very little.

For various reasons, I had very little yesterday. I was therefore able to eat all that was presented before me today. This was an added bonus, because the food was stunning, thank you to Shkoor, for his kindness, his generosity and the brilliant food.
Always brilliant at Yadgar, today was one of the best, ever.

John was  considering his words:

I concur, same here.

He then decided to summarise in  seven words:

Both starters and mains were consistently outstanding.

Even Dr. Stan gave more than his usual – Mmmm:

I did starve myself yesterday, same high standards.

There was little more for Mags to offer:

I agree with everything, starters, mains.

It was time to negotiate – The Bill.

£75.00 I have suggested that as everywhere else has put their prices up, so Yadgar should follow. We paid an appropriate amount.

The Aftermath

We sat on longer, the bus app gave the time for the next No. 4 to town, then we realised, that after the marches, the bus timetables would be irrelevant. Indeed, nothing was crossing the river.

Equally, if not more important:

Mr. Jolly Kunjappu replied to an email regarding the future of Indian Mango (München) – all is well:

Hi , good news !!!

We survived the auction ?

One of the partners bought the house.

Now waiting for new contract.

So your Fish Chettinad is saved???

Happy greetings to Scotland from Munich.

Jolly

Looking forward to seeing you again.

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Glasgow – Pork Vindaloo – Michael Rother plays Sterntaler

Posted on September 6, 2019 by Hector

Michael Rother is back in Glasgow, Hector, Howard and Marg were there. There had to be Curry afore, tonight, home-cooked Pork Vindaloo.

The published – Pork Vindaloo Recipe – was the base for this creation, somehow, Tamarind found its way in too. The Masala was not blended and the surface Oil was scooped off to create a much Drier Curry than shown previously.

Ah, Keema! – claimed Marg when she saw the contents of the pot – my favourite!

It looks as though Hector’s next home-cooked Curry could be Keema Mutter.

Pork Vindaloo

Tangy – was Marg’s first comment on tasting, sufficient Tamarind then.

That Vindaloo has to be ridiculously Spicy is a misconception, just as Korma has to be bland. I had to judge this such that Marg would find the Spice Level to be palatable, success.

Not bad at all – was statement #2.

That was a proper Curry – was her final compliment.

The Curry was seriously Dry, with the Thickest of Masala. The Seasoning was exactly as Hector seeks, and it was never adjusted after the Salt was added with the rest of the Spices. With the added Methi, Dry Methi this time, I must admit that a Hector Curry is quite distinctive, perhaps this is a Clydebank Curse, they all turn out the same?

Doors open at 19.00, – plus Special Guests – said the ticket. The room was surprisingly empty at 19.30 when we entered, there was no support act. Instead a chap sat at a laptop and played stuff that nobody knew. How do these guys get these gigs, and why are they indulged? A posted notice said Michael Rother would take to the stage at 20.30, he did, more or less.

Isi and See Land from Neu! 75 kicked off the set, a familiar start given that this is the third time I have seen Michael perform. Tonight’s set would feature all of the second solo album, Sterntaler (1978). This was my first Michael Rother purchase, the attraction being the drumming of one Jaki Liebezeit (CAN). When I last saw Michael Rother perform in Düsseldorf (2016), it was hoped that Jaki would be in the audience, that was a matter of weeks before his passing. Hans Lampe has the drum seat, he maintains the – morotik – drum beat. Actually, the same beat accompanied almost every composition, only speeding up for the last couple of numbers.

A barefoot Franz Bargmann once again accompanied on Rhythm Guitar. His role is hardly challenging, simply keeping the beat with Lampe, he must like what he has to do.

In Düsseldorf, it was the first time Rother had performed all of his first solo album Flammende Herzen. Sternatler has no weak tracks, though from a compositional point of view, one could argue that the root of many tracks is identical. I have always found it difficult to tell Sonnenrad, and Sromlinien apart, but not tonight. Rother truly – rocked – when he played the latter or Sonnerad #2, this was my highlight moment. Blau Regen gave Lampe a break, no percussion required. Why is it only on the third time of seeing them that I noticed that Lampe’s drum-kit is all electric?

Sterntaler, Fontana Di Luna and Orchestrion concluded the sequence of tracks from Sterntaler, thereafter things became less melodic. The final numbers were less song-form, a grind. The encore I assume was from Katzenmusik.

Between each – piece – there was a break for water, and occasional banter. Michael asked for the monitors to be turned down a bit.

Too piercing, man! – he said referring to the famous Stan Freberg parody of the Banana Boat Song. I wonder how many present got it.

Brexit clearly puzzled Herr Rother, why are we doing it?

I know it’s different in Scotland but get rid of your government.

Towards the end of the gig he said he hoped we would stay, and shook his head.

Exactly.

a bit more…

I happened upon Janice Forsyth on BBC Radio Scotland earlier this week. One of her cohort mentioned tonight’s gig, describing the music in a positive way.  The indifference, contempt, was almost  audible.  I have not listened to the radio, for music, since the mid 1970s, John Peel R.I.P.. Why should music of this type be automatically dismissed?

What have the BBC ever done for us?

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Paisley – Indian Scene – The Best of Paisley?

Posted on September 4, 2019 by Hector

It was Helen in Paisley who suggested that Hector visit her favourite Curry House – Indian Scene (82 Glasgow Rd, Paisley PA1 3PN). Who better to accompany Hector today than three Paisley stalwarts: Jim, Aileen and Alan? With no full on Paisley Beer Festival in 2019, this was Hector’s first visit to Scotland’s largest town this year featuring Curry. The 16.00 rendezvous was put back to 16.30 based on information on Google Maps. This information proved to be accurate. The late afternoon opening time explained why this was Alan’s first visit also, like Hector, he prefers to Curry earlier in the day. Jim and Aileen had both been before, they reckon Indian Scene is the best Curry House in Paisley, so why has Jim previously taken/sent me elsewhere?

The shutters went up at 16.28, in we went. Sandy, Mein Host, asked if we had been standing outside waiting, four diners, desperate for Paisley Curry. The Menu was brought, we decided upon no Starters, let’s get down to business. I suggested there was little point us all having the same thing. Having studied the online Menu, I had my heart set on Lamb Desi Style (£11.90), my usual caveat permitting. Jim said he has had this on a few occasions, but only as a Takeaway. This afternoon he would have Lamb Zalfrezi (£11.90) accompanied by two Chapattis (£1.40). For Alan, Lamb Jalandhar (£11.90) accompanied by a Nan (£2.90). Between us, we were ordering three of the four Dishes in the – Hotter Palate – section of the Menu. In the new Hector role as self-appointed – Paratha Police – one had to be ordered. At £3.10 for a Paratha, expensive, hopefully it would pass muster.

Aileen would order the Counterpoint Curry – Chicken Tikka Kerala – (£11.20) with Fried Rice (£2.70). Sparkling Water was available for Hector, (£2.30), the rest had Cola, various, (£2.50).

The Menu showed Indian Scene are taking allergies seriously. As I had read the description of the – Desi – so I expected no Capsicum. Sandy confirmed this would be so, and went as far as saying there were no Peppers in most of their Dishes. It is always reassuring when the Waiter knows the full content of the various Dishes.

There was time to take in our surroundings. A small seated area at the entrance for those ordering/collecting Takeaways is well secluded from the dining area. The dining area, in a decidedly narrow setting, has booths alternating with tables along the left wall, opening up to more tables on the right. The Bar and kitchen lie beyond. Sandy would later confirm that by 19.00 the Restaurant would be full, and at weekends, booking is necessary, as would be commensurate with being – the most popular Curry House in Paisley.

The Breads

Two standard Chapattis, Jim took care of them. The Naan was served in bits, why? Naan is so much better when served whole, let the diner – break the Bread. Light and Fluffy with burnt blisters, this appeared to be a fine Naan.

The Paratha Police were required today. A soft, Buttery Paratha, scored into quarters, it looked the business, however, I have to challenge the Bread Chef: in what way was this a Paratha? The required Flakiness was simply not there. Instead of layering there was one air pocket inside. No layering, no flakiness, no swirl, ergo – not a Paratha.

Lamb – Desi Style

With extra Peppers – joked Sandy as he passed the table. He had told me at the time of ordering that the Desi Style was distinguishable by having extra Garlic and Ginger. The Masala was suitably – Thick – with Herbs stirred in. The Syboes and sliced Green Chilli Toppins were a change from Ginger and Coriander, though I shall have more to say on the Toppings below. The Meat was large and just reached double figures, so a decent portion then. Aileen told me she had read criticisms of the portion size on another medium. This Curry cost roughly fifty per cent more than the Lamb Specials at Akbar’s (Glasgow) last Saturday. Akbar’s portions were also larger than at Indian Scene, so perhaps there is a point to be made here.

The Tanginess of the Lamb Desi was revealed from the start, a Mini-Achari was how this came over. There was a wee – Kick – the Seasoning was fine, but then it became apparent that the Seasoning in the Meat did not match that of the Masala. So how long had they been in each other’s company?

There was nothing here not to like, as with a Handi, Desi Style can be anything Chef desires. This was a competent Curry, decidedly – Mainstream.

Lamb Zalfrezi

Topped with sliced Green Chillies, and with evidently more Green Chillies inside, the Masala was otherwise indistinguishable from the Desi. When Jim took his first mouthful, there was a loud gasp on my right. Jim was taken aback by the – Kick.

Nearly a ring burner – he’ll maybe find out tomorrow.

The Chilli heat was not overpowering – Jim insisted, once he had adjusted to what lay before him – you can still taste the Spice.

Lamb Jalandhar

Once again, the same blended Masala, this time topped with Fresh Coriander. All three Dishes were therefore identical and were only identifiable by their Topping. I would have liked Syboes, Coriander and Green Chillies, one can never have too much – Foliage.

A blend of spices, just the right level of heat – was Alan’s verdict.

*

Chicken Tikka Kerala

A Chicken Curry with Coconut, not a Curry Hector is ever going to order. The Menu declared there was no – Dairy – so this was not a Creamy Curry. Once again, the same Masala, this time topped with Coriander. Clearly it was a Chicken Curry, there was abundant Meat.

Aileen mixed the Masala into the Rice to create quite a combination … that’s the way she likes it.

That’s twice I’ve had it – said Aileen – no ill effect to anyone who has a Dairy allergy. Lovely subtle blend of spices, with a hint of chilli.

There was no food left on the table at the end of the meal, every morsel had been eaten.

The Bill

£67.60 No Starters, four Soft Drinks.

The Aftermath

There followed quite a conversation with Sandy, Jim and Aileen also contributing. Hector had no Calling Card to give today, instead, Sandy photographed the Curry-Heute banner on the still reliable Huawei. I showed him Curry that I would regard as – Desi Style. Sandy reckons that if they served that here, the locals wouldn’t eat it. This is a statement I have heard often in European Curry Houses, but rarely in the UK. If described accurately, people will know what they are ordering and so know what to expect. The Staff Curry (£11.90) was mentioned which is only available on Fridays and Saturdays. Only ten portions are created, so it’s first come… This was also the only Curry with my preferred Lamb on-the-bone. I would like to try it someday, but knowing my luck, it would be a – Chicken Curry Day. Perhaps Sandy will invite me back especially?

Indian Scene has been in these premises for some thirty years. Sandy and his father have had it for less than two. They also have a Takeaway in Bearsden which is not far from Hector’s House, so I shall be visiting Bayleaf when the opperchancity presents.

In addition to India Quay, the extended family also have both Giffnock Curry Houses. Turban Tandoori provided excellent Curry and a memorable night back in April. In the early days of Curry-Heute, Marg and Hector visited The New Turban, we were not impressed. Sandy insisted that The New Turban does more business than Turban Tandoori which I still find hard to believe.

So, that is Paisley Curry covered until the Paisley Beer Festival is reinstated to its proper locus, unless Sandy gets me back for the Staff Curry with Lamb on-the-bone.

Menu extracts

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

Posted on August 31, 2019 by Hector

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

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

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

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

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

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

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

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

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

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

Lamb Chops

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

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

Fish Pakora

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

Chapli Kebab

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

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

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

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

*

The Breads

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

Karahi Fish

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

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

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

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

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

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

Karahi Gosht

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

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

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

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

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

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

Butter Chicken

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

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

Karahi Gosht & Spinach

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

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

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

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

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

The Bill

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

The Aftermath

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

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

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

Posted on August 30, 2019 by Hector

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

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

Basharat, Mein Host, appeared:

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

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

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

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

Less Oil

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

The Breads

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

Aloo Gosht

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

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

Basharat, your Lamb is Wonderful!

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

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

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

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

Lamb Desi Karahi (Boneless)

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

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

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

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

Stan was well impressed by his Curry-Heute:

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

Well spiced, a variety I cannot identify.

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

It stops me eating too quickly. 

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

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

First mouthful, boom! That did it for me.

The Bill

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

The Aftermath

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

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

Posted on August 28, 2019 by Hector

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

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

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

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

The Breads

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

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

Methi Gosht

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

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

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

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

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

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

Lamb Desi Karahi

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

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

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

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

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

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

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

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

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

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

The Bill

£10.90 for Hector, £27.40 for the chaps.

The Aftermath

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

I’m Basharat – Mein Host told us.

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

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

It is I, Basharat!

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

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

Posted on August 24, 2019 by Hector

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

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

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

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

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

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

Lamb Karahi

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

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

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

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

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

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

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

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

The Bill

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

There ain’t no vanity clause.

The Aftermath

I took photos of the prepared Curry.

            Chicken Karahi                            Chicken Pilau

Keema Chicken (with Karela?)                 Haleem

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

Noor, Basharat, Abbas

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

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

Posted on August 23, 2019 by Hector

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

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

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

The order was given – without Peppers, of course.

No Mushrooms?

No Capsicum.

The Bill

£9.30 Work that one out.

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

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

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

Back at the ranch

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

Lamb Jaipuri

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

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

Sometime later…

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

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

A Saturday night update

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

2019 Menu – Extracts

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Glasgow – Banana Leaf – Palak Gosht, South Indian Style

Posted on August 21, 2019 by Hector

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

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

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

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

Experience – was the reply.

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

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

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

Lovely Paratha – I remarked to Chef.

Thank you.

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

Lamb Saag

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

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

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

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

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

The Bill

£9.50 Still very reasonable.

The Aftermath

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

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