Glasgow – Desi Cafe – Another Southside Update

Posted on August 17, 2019 by Hector

Four Glasgow Curry venues the length of Allison St. are discussed in this Blog entry. Curryspondent Archie contacted Hector to advise that Waris at Deira Lahore (631 Cathcart Rd, Glasgow G42 8AE) was asking after – Hector. This, therefore, was the first port of call this afternoon, alas Waris was not on the premises. I asked his colleague to pass on my regards. Waris is a famed Chef and Restaurateur in the Southside having previously worked at Lasani Grill and Desi – Curry Palace.

On my way back along Allison St., I dropped by Basharat G’z (223-225 Allison Street, Glasgow, G42 8RU) the former Lasani Grill, and for a few weeks only this summer – Al-Anwar. The story is told here.

Archie had also informed me that Ahmed, Mein Host at Desi Cafe (140 Allison St. Glasgow G42 8RP) was renovating the premises he had opened firstly as the extension to Desi – Curry Palace, before declaring independence. I waked in to Desi Cafe at 14.10 to find Ahmed customer side of the counter, supervising the renovations. What used to be the serving area and connecting passage between the two premises is being turned into a further seating area.  Seating may also feature on the opposite side, meanwhile a chap was busy in a room off. When Desi Cafe was set up, a second kitchen was installed, forward thinking? How I separate these two premises in my Recommended Curry Houses should be simpler than solving the Irish Backstop, there is now a hard border. It will still take time.

Archie had told me that a new Menu would be available soon. At this time the new Menu is on Ahmed’s phone, however, it now appears on Curry-Heute (see below) as a preview! This features traditional Punjabi Fayre served at breakfast time on a Saturday and Sunday. Oh to have this on one’s doorstep.

In my handful of visits here, I have only ordered the ready Curry, the plan was for one day to give the Karahi Gosht challenge, however, at £29.99 per kilo, perhaps not. Today, having spotted the Aloo Gosht and the Daal Makhani, I asked for a portion of the Lamb and Potato Curry and a small portion of the Daal. One Chapatti and a Mango Rubicon would accompany. I shall have to extend – The Curry-Heute Campaign – to have all venues stock Sparkling Water.

Ahmed asked after Mother who has accompanied me on previous visits. I explained that she can no longer eat Curry, or Chocolate. The Lady who fed Hector – Curry – from a very early age, can no longer cope.

The young chap who has seemingly been ever-present at Desi Cafe, brought the food. My immediate reaction was – Oily! A quick stir of both the Dishes sorted that. After last night’s feast at Annaya’s (Helensburgh), I felt one Chapatti would be enough. The appetite was soon found to be back already, I nearly ordered a second of this very fine example of a Chapatti. Restraint was shown, for once.

Aloo Gosht

Oily, yes. Shorva, yes. A contradiction to Hector’s Curry norm, yes. But no. One has learned to accept this style of Desi Curry, even going as far as using a spoon to take the Masala. It was Shorva, so treat it as – Soup.

Six pieces of Meat plus one and a wee bit pieces of Potato looked like a small portion. OK, it wasn’t huge, but then neither was the price. The Spice Level was moderate, the Seasoning appeared to grow, the Flavour was recorded as – Powerful. My notes show the Meat as covering the range of – Chewy-Tender-Soft. One Sucky Bone stood proud, the marrow was taken in the time honoured manner. A simple Curry, well done.

Daal Makhani

I had asked for a small/half portion, I had more Daal than I had Aloo Gosht, or so it seemed. Piping Hot – the Earthy Flavours stood out despite the Seasoning being below the level I prefer. This was as close to a Creamy Curry as Hector goes, it’s always a pleasure to find a Daal of this Quality. Why do I find Daal so inviting these days?

The Bill

£8.00 Here are the prices, try and make sense of how my meal was only £8.00.

The Aftermath

As previously reported, I noticed that one of Glasgow’s longest established Takeaways – Shahed’s (712 Pollokshaws Rd, Glasgow G41 2AD) was closed, boarded up. On seeing activity this afternoon, Hector was on the case. The notice in the window advertising for staff, declared a September re-opening. I tried to engage some of the workmen, no chance. Then I saw a young chap who was clearly overseeing the work. This was Zahid, younger brother of Shahed, I have dined at their home.

They thought it was about time the premises were renovated. Renovated, gutted, torn apart, and due to be totally rebuilt inside plus a new frontage.

Will there be seating?

I was assured a couple of tables will be set up. Success, another addition to the Southside Curry Cafe scene. Hopefully, they will provide crockery and cutlery, and not have one eating from polystyrene with plastic forks, as was the case at their short-lived Union St. premises.

I had to mention Al-Anwar which opened in July and was gone in the blink of an eye. Zahid mentioned the shortage of Chefs and the difficulty in getting them to come from the Indian Subcontinent. Why not train your own? – I put to him, and mentioned Dera (Manchester) who train Eastern Europeans to take on the job of Tandoori Chef etc. They are prepared to work for less than the £35K that Zahid mentioned.

To be continued…

Meanwhile, here is the preview of the Desi Cafe Menu

Posted in Darbar Grill (Desi Cafe) | Comments Off on Glasgow – Desi Cafe – Another Southside Update

Glasgow – Basharat G’z – Another New Southside Curry Cafe

Posted on August 17, 2019 by Hector

Basharat G’z (223-225 Allison Street, Glasgow, G42 8RU) is the latest addition to Glasgow’s Southside Curry Cafe scene. Recognise the address? Indeed, this is Lasani Grill as was, and Al-Anwar. Al-Anwar? – it was only open for one month!

*

Hector stopped by to investigate, two young chaps were front of house. Having introduced myself, they assured me they would serve me a Quality Curry. I wonder if I have met the Chef? Next Saturday. At £12.00 for a half kilo of Lamb Desi Karahi, this makes Basharat G’z affordable for the solo diner.

Bashahrat G’z is open daily at 14.00.

One day I’ll discover who Basharat is/was.

Posted in [Basharat G'z] | Comments Off on Glasgow – Basharat G’z – Another New Southside Curry Cafe

Helensburgh – Annaya’s – Food For Thought

Posted on August 16, 2019 by Hector

Kirsty and Ross are in the West of Scotland this weekend, cue a Lomond reunion. Eleanor arranged a Curry Night in Helensburgh. Annaya’s (80-82 West Princes St., Helensburgh, G84 8XD) was the chosen venue, exactly a year since Hector’s last visit. The booking was made for 19.30, just the nine diners.

It was raining as we left the Sir Howard Young, in the final metres, crossing Princes Street, there was yet another deluge. How can one get so wet in an instant? Those who were leaving Annaya’s were going nowhere fast. Those assembled saw the consequences of the deluge.

Rocky was there once again to serve us this evening. With my heart set on Methi Gosht, I took a photo of the Special Menu, no Methi Gosht. I would ask Rocky to talk The Company through the Specials.

Mr. Blogger – is how Hector was addressed by Rocky. The Menu was photographed in full, again the reflections made this difficult. Rocky was very enthusiastic about the Multani Lamb. A Pakistani Dish – is how Rocky described it. Further research suggests this should be Lamb cooked in a clay dish. He brought a Soupçon to the table. The Masala was very tasty, well Seasoned with a decent Spice Level, however, the Masala was decidedly a – Shorva. This would have meant a Rice accompaniment, or a lot of splashing with Bread. Hector was intent on ordering Bread to establish if they could bring to the table, exactly what was ordered. Not a big ask, but last year they didn’t. Ah, the joy of blogging where everything is recorded.

Impressive Lamb Tandoori Chops (£6.50) were a feature of my last visit. Having established that a portion is three, Marg decided to let me have the full portion, for once. She would share two Starters with Eleanor: Vegetable Pakora (£3.95) and Vegetable Samosa (£4.95). It was Rocky who introduced Mix Platter for 2 (£10.95) for consideration. Steve and Louise were up for this, as were Kirsty and Ross. Howard chose Fish Pakora (£5.95), presumably Tracey would share.

Desi Lamb (£12.95) would be Hector’s choice. This was verified only after Rocky assured me that I would see no Capsicum. No Capsicum in anything – was Rocky’s declaration at my end of the table, I am told that by the time he reached the far end, this had been reduced to – some dishes may have Capsicum.

I asked for my Desi Lamb to be served – above Medium, and my Chilli and Coriander Naan (£3.50) to be served – whole – and have no Garlic.

Pour les autres

I did suggest we make my life simpler by all ordering the same thing, not to be. Marg took the Fish option – Punjabi Muchli (£12.95) with a solitary Chapatti (£0.90). Eleanor had me convinced that she was having the Multani Lamb, but in fact chose the Railway Boti (£12.95). When Eleanor mentioned Rice, Rocky suggested that he bring four bowls (£2.50 – £2.95 ?) for sharing. As more Bread was being ordered, this made sense. Steve followed Hector’s Naan choice, Kirsty called for a Peshwari Naan (£3.25) and Howard, a Vegetable Paratha (£3.25).

I don’t know what Steve’s first choice was, he told me later that it was not available because Annaya’s had run out of Cabbage. Cabbage? This is not a Bangladeshi Restaurant. I did hear Steve describe to Rocky exactly what he looks for in a Curry, Lamb Chilli Tawa (£12.95) was the compromise. Louise had her usual (?) Lamb Rogan Josh (£9.50). Ross, who is actually – Dr. Ross – but only drops this into the conversation sparingly, opted for Gosht Makhanwala (£12.95) which I hadn’t seen since Visit #2 when Marg ordered it. After much discussion involving Chicken and Thighs, Kirsty informed me she was having a Chicken (Thigh) Special Karahi (£8.95). We’ll look for this on – The Bill. Finally, both Howard and Tracey chose the Multani Lamb.

We were out – to dine – drinks were required. Hector departed from the usual Sparkling Water in favour of bottled Cider. Others had Wine and/or fizzy Lager.

Two plate-loads of Poppadoms with Spiced Onion were presented along with four Dips which were intended to accompany the various Starters. Hector was very much the spectator whilst these were being devoured. British Poppadoms hold very little interest for me presently, Ross, sitting immediately on my right, enthused about the Spiced Onions. I was almost tempted, I told Ross that I by far prefer the European Poppadoms with the embedded Cumin Seeds.

Fortunately for Hector, the Starters began to arrive in good time. In the meantime, Zak, Mein Host, stood in the doorway between the kitchen and the dining area. He manages the kitchen, Hector was acknowledged and given the thumbs up. It has been a while since we chatted.

Lamb Tandoori Chops

Three very large Lamb Chops with a Salad Garnish. The Chops were well cooked with enough burnt extremities to excite. The Spice was there, whilst the Chops were full of Flavour, they were far too chewy. Thinner Chops and more of them would have been a better scenario. Still, Hector was able to have a full portion of Lamb Chops in the company of Marg, a treat.

Vegetable Pakora

Nine pieces were described by Marg as – quite enough. In the end, she and Eleanor only managed four apiece, one went back, defeat.

Fresh – said Marg – almost as good as – but she was interrupted, the sentence never completed. The Pakora at the much missed – Akash – remains Marg’s yardstick against which all Vegetable Pakora is compared.

Such was the surplus of Pakora to my right, a piece came my way. Not bad at all, I resisted more as I was probably still gnawing my way through the Lamb Chops.

Fish Pakora

Howard gave me no tasting notes, I can only describe the portion as being of an adequate size and enough to share. Again, the Pakora looked – Fresh. This could well have been the most sensible of the Starters this evening.

Samosa

The sheen and the flakiness suggests that the Samosas may have been deep fried, which would be quite a departure from the reheat norm. If not, then I am intrigued as to the glaze.

The Samosa was well worth the money – was Marg’s verdict. Eleanor informed me that when one orders Samosa as a Takeaway, it is accompanied by a Chickpea Sauce. This, she missed.

Mix Platter

For 2, for two people with huge appetites to be more precise. How two could eat all this then do a Main Course justice, mystifies. This was the proverbial plateful, even more than Hector was tempted to have at the Eid Buffet last week at The Village (Glasgow).

I assume a selection of Vegetable, Mushroom and Chicken Pakora was present. The Tikka Lamb appeared to be the highlight, possibly better than the Lamb Chops? There was Tandoori Chicken in there too plus a Seekh Kebab.

Never mind the Fish Pakora and being sensible, next time at Annaya’s, Hector will be looking for someone to share the Mix Platter.

It was just after 21.00 when the Mains started to arrive. There was not one empty seat at Annaya’s this evening. We were probably the last to be served, a challenge to get all of our Curry out at the same time and keep it – hot. Not every venue manages this. That the arrival of the Mains was preceded by the presentation of very hot dinner plates  was certainly another plus.

The Bread

One can ask for Bread to be served – whole – at Annaya’s, that’s twice this request has been ignored. It makes such a difference to be able to break one’s own Bread. The Chilli and Coriander certainly had the Chillies but was lacking Coriander, more – Foliage! The Naan placed before me was lightly cooked and in marked contrast to that placed before Steve. He was not happy with his well-fired Naan, we swopped, simples. That I ate all but a scrap is testimony to the Quality. A decent Naan.

The Peshwari Naan, again served in bits, was topped with mixed Fruit and Nuts. Kirsty liked this. Those who like Sweet Naans, like Sweet Naans, not for the Hector.

I was on the far side of the table taking photos when Zak, came from the kitchen with the Vegetable Paratha. He stopped to let me take the photo. I congratulated him on the Quality of the Parathas served at Annaya’s. I had a Keema Paratha here on a previous visit which was quite simply magnificent, none of this pink meat nonsense that too many venues dish out.

The Chapatti impressed Ross even though he had not ordered it.

Bowls of Rice were distributed across the table, apparently the Basmati Dham (Steam) Pilau (£2.95). This is as close as I got to the Rice, Marg and I stuck to our respective Breads.

With everything that was ordered, on the table, and photographed, well everything but my own Curry, Rocky played his master-stroke. A small pot of liquid Chillies was brought for those who wished to spice up their meal. Why more venues do not do this still puzzles. At a stroke it prevents the usual – it could have been spicier. Accompanying the Chilli was a Side of Daal, presumably the – Truckstop Dall – from the Special’s board.

Truckstop Dall

I can never see the day when I will order a Daal as a Main Course, however, as a Side, it is always welcome. This was a seriously Spicy Daal. With an appropriate share taken, the Hector Curry was then photographed.

Desi Lamb

Eight large pieces of Meat, plus a tiddler, sat in a blended Masala. I had hoped for Lamb on-the-bone but that was not to be. The full Flavour of the Lamb itself came across strongly. The majority of the Meat was suitably Tender, with a couple of bits on the Soft side. Despite the Seasoning being below that which I hope for, the overall Flavour was pleasing, but in no way outstanding.

The extra Chillies added an edge to the Spice Level, the Daal may well have done so also. The Daal ended up being mixed in to the Masala which thickened it quite considerably. This combination pushed the Desi Lamb towards the Hector idyll.

As is written, the Chilli and Coriander Naan proved to be the perfect accompaniment. The overall quantity was manageable, what didn’t look like a particularly large portion at the start, proved to be more than an elegant sufficiency.

As with a Handi, when one orders – Desi – it can be anything the Chef wishes to serve. I did miss my Methi Gosht.

Punjabi Muchli

There was visibly more – Meat – albeit Fish, in this Curry. The ratio of Fish to Masala was therefore favourable. The slice of Lemon was a worthy Topping, the Coriander no more than a token Garnish. The appearance was certainly more favourable than the Salmon Curry which Marg ordered here last year. The Punjabi Muchli had a much more viscous Masala. Hector could order this with Methi to temper the Sweetness.

It was a pleasant change to have Fish – said Marg – a sweet taste to the sauce.

I wondered why Marg had left a mass at the edge of the metal dish. Capsicum, not wanted.

Gosht Makhanwala

This was the epitome of everything Hector avoids in a Curry: a Soupy Masala, topped with Cream, this was as Mainstream as one could order. That many people opt for this style of – Curry – explains why it appears on every menu. Ross:

I tend to go for a creamy Curry. The sauce was fine, the Lamb had a bit of gristle.

I liked all of the meat in the Mix Platter, above average, the boy did a good job.

Railway Boti

The blended Masala was similar in appearance to that which accompanied the Punjabi Muchli, again, an element of creaminess was present.

Eleanor orders from Annaya’s often and so benefits from their – Loyalty Scheme:

Very tasty, I finished everything. This is my favourite Curry House to order from in Helensburgh.

Lamb Chilli Tawa

Thankfully, we are back in the land of what Hector recognises as – Curry. With the Oil collecting on the edge of the dish, the Masala looked suitably – Rich. However, I couldn’t help notice that Steve had left a significant quantity of his Curry piled up on the side. One can probably guess why:

The meat was overcooked maybe, the sauce was average, too many yellow, green and red Capsicum which was not expected. Not bursting with flavour.

So, appearances can be deceptive then. This was not a Curry that Steve or Hector would order.

Chicken (Thigh) Special Karahi

That the Red and Green Capsicum protruded through the Masala would have made Hector send this back, as I did here last year. Ironically, Kirsty ordered this because she actually likes the – Dreaded Ballast. There has to be the exception to prove the rule, whatever that means. And it was Chicken, I’ll say no more.

Maybe Kirsty was just winding me up:

It was better that I had the Chicken Thigh, that was very flavoursome. I was disappointed (!?) that I didn’t have as many Capsicum, they were in the menu. I would have it again.

Lamb Rogan Josh

The return of the Syboes. Behold the Red Masala and a classic Mainstream Curry.

Louise reports:

The flavour of the sauce was really good. I have had better from them.

(The Mix Platter was very good.)

Multani Lamb

I was at the far end taking photos and so clearly  heard – Multani Shorva – being announced as it was placed on the table. This was a case of – spot the Meat. I know if I had ordered this, I would have been disappointed in terms of its appearance. Thankfully Rocky had warned me off by presenting the – Soupçon, but not Howard and Tracey.

I managed to extract a few words from Howard:

Excellent Curry, flavoursome. Wasn’t expecting Shorva though.

Eleanor was proud at having cleared her plate, as I also managed to do. Marg and Steve had the abandoned – Ballast. Elsewhere, the Mix Platter had taken its toll, Takeaways were being organised.  One Rice had remained untouched. Rocky also brought what was left of the Truckstop Dall, plus another container that no-one could identify. It went home too.

It was after 22.00, late night diners were starting to arrive, even Harvey Keitel would have been impressed by the way the staff had managed to clear up after the main body of diners had departed.

Rocky brought the Dessert Menu, Marg was dissuaded. Also, she could have Coffee across the road.

The Bill

£228.45 £48.90 was for Drinks, disgraceful.

The Aftermath

Not a perfect night by any means: Bread served in bits and Capsicum where it was not wanted. However, in a company of nine, the chances are someone will be disappointed, tonight, that was Steve. Steve’s photo also does not appear in this Blog, it is unflattering. We made our farewells, our appreciation was expressed. I am assured by the locals that Annaya’s remains the best Curry House in Helensburgh, and that the Dining Room @ No 10 (Dumbarton) has gone.

Posted in Annaya's Indian (Grill House) | Comments Off on Helensburgh – Annaya’s – Food For Thought

Glasgow – The Village “Curry House” – Eid Mubarak, The Buffet

Posted on August 11, 2019 by Hector

After the indulgences of Friday, the last thing Hector needed to read on a Social Medium was the announcement that The Village Curry House (119 West St., Tradeston, Glasgow G5 8BA) would be having a Buffet (£16.95) to mark – Eid. Some of the – Usual Suspects – are in that-London presently, this left Howard, Mags and John. The booking, as recommended, was made for 18.45.

We arrived punctually, by submarine, such is the quantity of rain that has fallen across Scotland in the last few days. It was raining cats and dogs, there were – poodles – everywhere. (a classic Howard ‘joke’) The Head Waiter spotted me waiting at the lectern, we were waived in and allocated a table in the middle of the action.

The restaurant was busy, however, the queues for the Starters and the Mains would not be a challenge. Having confirmed that it was – Buffet for four – and having ordered a jug of tap water, it was time for the off. John was away in an instant, his first Village Buffet. Howard, also a debutant, kept pace with Hector who was photographing everything as is the norm. The Sauces and Salads gave way to the real stuff. Kasif was managing the Starters, but not dishing them out as is the case at the Ramadan Buffet when time is an issue, and everyone arrives together. This evening was a much more relaxed affair, help yourself.

                         Sauces                                                     Salads

Don’t overdose on the Starters! – was the advice I gave to my fellow diners. Hector would return to the table with the largest plateful. So it goes.

There were seven different Starters on my plate, a sample of those which appealed most. No Salad, I’m Scottish!

The Fish Pakora was sampled first, two long strips of Fish in a Spicy Batter. This was an instant winner, all who had this were very positive. Just the one piece of Vegetable Pakora, this was well fried, with dark extremities. I only ever have the Vegetable Pakora here when having the – Lunch Menu – it is always Fresh, and as good as the best of Pakora.

The Lamb Ribs were a revelation. These had been prepared as one would Lamb Chops. So a cheaper cut, who could afford to put Lamb Chops in a Buffet? They were everything Lamb Chops would otherwise be: Succulent, Spicy, very Tasty, Magnificent, yes I’m getting carried away. I continued my note taking:

I could eat this until the lambs come home.

Moments later, Howard declared that he could sit and eat these all night. Dear Reader, this is how good the Lamb Ribs were. Why do we not see these on menus?

I had taken what I thought was a solitary – Shami Kebab – given the colouring and thickness. Shami Kebab is not usually amongst my favourites, I was therefore pleasantly surprised to find that this was a Potato Patty. Excellent.

*

Next was the Chapli Kebab, I had two, the assumption was that this would be the highlight in the Starters. The mix of Chicken, Spice and Herbs was done to perfection. Very moreish.

The great Chicken dilemma continues. I know where this Blog entry is headed. It was time to tackle the Tandoori Chicken and Chicken Tikka. The latter was – Dry – I suppose this is why so many people have it with a Masala. The Tandoori Chicken Wing was a better experience, again, carbon on the extremities, and a much more moist presentation.

By this time, John was already on the Mains, Mags was taking it easy, and Howard announced he was going back for more Lamb Ribs.

If two extra pieces of Ribs make it on to your plate…

Howard duly obliged.

Samosas, Spring Rolls and Chickpea Salad were also consumed by my fellow diners.

It was time for a rest.

The Waitress brought another jug of water and cleared the table. John summarised the Buffet so far:

All fresh and turned over really quickly.

**********************************************************************************

Before I departed this evening, one of the two Head Waiters asked if I had photographed all of the Buffet Dishes.

Of course, I always do.

This evening I was able to do the necessary without holding anyone up. With people arriving over the five hours, people could take their time.

                    Chicken Biryani                                 Whole Lamb Biryani

                   Chana Masala                                               Dal Makhni

                  Chicken Noodles                                        Chicken Masala

                   Chicken Achari                                           Butter Chicken

                  Chicken Chasni                                       Lamb Kirahi (Bone)

                 Chicken Kirahi (Bone)                                       Haleem

                     Paaye                                                                   Nehari

Lamb Bhoona

I know of no other restaurant on the planet which serves a Buffet with such an array of authentic Punjabi Dishes, plus the Mainstream for those who insist.  Note the order of presentation, Vegetables and Chicken preceding the Lamb Dishes. Now, why would that be? I suppose it does stop people taking the Paaye (Trotters) and Haleem (Lamb cooked for a million years until it turns to – glue) unless they truly desire it.  But Hector still insists – there is no such thing as a – Chicken Curry!

John’s first plate of Mains featured Chicken, Lamb, Daal Makhani and the Lamb Biryani. He was intrigued by the Lamb – Carcass. I mentioned this to Irram later, it was she who pointed out that this was a – Whole Lamb Biryani. I wonder who had the Trotters?

John asked me if there would be any – Foliage – this evening. Being a – Manchester thing – I have not looked for Fresh Coriander, Ginger Strips and sliced Green Chillies here in the past. As it happens, I had missed it. We were sorted.  Most probably came to our table.

It was time for Hector to make his choices, the Lamb Kirahi and the Lamb Bhoona should be taken as read. The Daal Makhni is also a favourite, and this was one of the few opportunities to do it justice. Ordering this as a Side can be expensive. I had my first ever Nehari at The Village many years ago in the days before Curry-Heute. Nehari/Nihari is typically served in the Soupiest of Masalas, a turn off. Tonight I could leave that which I did not desire in the tureen and concentrate on the Meat.

Why did I cover my plate with the – Foliage?        Try it.

Lamb Kirahi

Served on-the-bone as all Karahi should be, this was presented in a Blended Masala. The Spice was – Moderate – as one has to accept in a – Buffet, this is where the extra Green Chillies came into their own. The Seasoning was right up at the level which had me become virtually resident at The Village over a decade ago. If this was not enough, the mouthfuls of Fresh Coriander added a new dimension. Can one have too much Fresh Coriander? Add to this the – Sucky Bones – and this was worthy of the entrance price alone. Again, I could have had plate-loads of this, but that is not why were here.

Dal Makhani

This was used as an interlude between my three Lamb choices. Always a pleasure to eat, I had enough on my plate for my purpose. This was definitely more than a – mouthwash.

Nehari

A Lamb Stew by any other description, traditionally – Lamb Shank. The Seasoning is what grabbed me here, even more satisfying than the Karahi Gosht. Did I detect a hint of – Mint? This was ironic given that I eschewed Lamb Patina last Friday lunchtime at Mother India’s Cafe. A Dark Red Chilli was unearthed, always a pleasing addition. If the Lamb in the Kirahi was – Tender – then this was more-so. Having avoided the Shorva, this was a Nehari like no other, and as far as the traditional Punjabi Dishes go, surely a class above Paaye and Haleem. Perhaps it was down to the unexpected pleasure this was delivering, I was enjoying this even more than the Kirahi.

Lamb Bhoona

Here was the Darker, Thicker Masala which Hector seeks. Boneless Lamb, this was decidedly more chewy than the above, not a problem. John had asked me if taking notes interrupts the enjoyment of my Curry. It slows me down, stops me wolfing down the food; here was a situation where taking one’s time was necessary.

Again, the Seasoning was a positive feature of this Curry. This was the first of my three choices where – The Village Curry Taste – was emerging. Mixing in what was left of the Foliage, and I had filled my own bowl, took this once again to a new level. For me, this was the best of the three Lamb Dishes.

At this point I recorded a negative note.

The food could have been warmer. Nobody was closing the lids to the tureens. I also texted Marg to warn her:

We’re having a Boiled Egg for tea tomorrow.

After a short break, it was back for plate #2 of the Mains.

So, does Chicken – Curry?

For research purposes, I took a Soupçon of three Chicken Dishes: Masala Chicken, Chicken Achari and Butter Chicken. Plus, what remained of the Foliage. Who had the rest?

Masala Chicken

The rich Flavour from the Masala hit hard, then the Chicken ruined it. Dry, a stringy texture, tasteless, this was not for me, then I found pieces of both Red and Green Capsicum. That was the end, well, I hoped it was, two more to go.

Chicken Achari

Achari – remains a strong favouritie. Lamb Chops Achari as served at – Yadgar – is one of life’s biggest treats.

I waited for the Pickle to hit, it arrived, but not as quickly as hoped for. This Curry was – Peppery – cough. Again, the Chicken…

Butter Chicken

Marg’s – Favourite Curry – especially as served at Mother India’s Cafe, no I am not on their payroll. I knew it would be – Sweet – and I do not seek – Sweet Curry. The – Buttery-Creaminess – came across also, definitely not for me. Exactly what was the Chicken meant to add to this Masala? I found the Meat cloying on my palate. I simply didn’t like it.

I took a photo of the last piece of Chicken on my plate to prove my point. Apart from the splashes on the periphery, the Meat was white. Chicken is non-permeable, it can only be spiced superficially. I write often about Lamb that has just been introduced to the Masala and so has had no time to absorb flavour, can this ever happen in a Chicken “Curry”?

There was no – Aloo Gosht – for Mags. Actually, there was no Potato on offer other than in the – Patty. Mags was quite modest in the quantity taken.

Howard  chose along the same lines as Hector, though he did add Rice and Bread which does reduce the space available for – Curry.  In his first plateful, I note he managed to sneak in more Lamb Ribs. 

The end of the rant

I eat, wait for it, Capsicum, all the time, but of course not in Curry. I feel it shouldn’t be there, by now, the reader should know why. I love Nando’s and KFC where the Chicken is grilled and fried, respectively. I eat Chicken regularly, but I never boil it. Chicken in a standard Curry is boiled. Chicken in Chicken Tikka Masala is cooked/baked in a Tandoor, not boiled. Is this why Chicken Tikka Masala became the nation’s favourite?

The verdicts of my fellow diners

John – A fantastic range of fine food and great service.

It was a help yourself Buffet, but I suppose the tables were cleared and the water jugs replenished. The staff also interacted well.

Mags – Bloody marvellous, I really enjoyed that, it’s great to have stuff you don’t normally get.

The Lamb Ribs aside, everything we had tonight is on the Menu, it’s just that we normally choose our own favourites when ordering a single main course, it can be too risky otherwise.

Howard – My first time here (for the Buffet), I concentrated on the Lamb Dishes, the small Lamb Chop Starters (Ribs) were absolutely stunning, worth coming for that alone.

John went for a final fling, his appetite is legendary, he was replete.

*

Mags was first to go for Dessert, Ice Cream. We all followed, yes even Hector. Gulab Jamun and Pink-flavoured Ice Cream.

The Bill

£67.80     No drinks, just food, I hope they made a profit.

The Aftermath

It has been a while since I chatted with Irram. Among things discussed, she recognised that no matter the hospitality which may come my way, I am as fair and as  accurate as possible in what I write.

Posted in The Village "Curry House" | Comments Off on Glasgow – The Village “Curry House” – Eid Mubarak, The Buffet

Glasgow – Mother India’s Cafe – A Friday Lunchtime Curry

Posted on August 9, 2019 by Hector

Finding Quality Curry in Glasgow on a Friday lunchtime is not so easy. One will have more success waiting until after 14.00, however, this was the time Hector was meeting the Chaps, Bunkers were required in advance. I assumed, wrongly, that Banana Leaf (76B, Old Dumbarton Rd, Glasgow, G3 8RE) would be open at 13.00 as advertised on Google Maps. Surely it is in the best interest of all retail outlets to check what is published and adjust accordingly?

I was in the mood for something – Smokey – but on going to Mother India’s Cafe (1355 Argyle St, Glasgow, G3 8AD) would be happy to have something – Fishy. Machi Masala (£5.80) is the Dish which keeps Hector coming back. The Main Menu had Kedgeree (£6.50) as a – Friday Special. Smokey Fish and Rice, that should resurrect the original aim of the day. With Tapas portions served at Mother India’s Cafe, there had to be something else.

The separate Menu – Today’s Specials – had one Lamb Curry only – Patina Lamb. Ironically, as much as Hector loves a Curry with Herbs, Mint is the one Herb I can do without. Lamb Karahi (£6.20) has been enjoyed here in the past when the offending – Ballast – has been withheld.

Three young girls were serving, one always wonders about their level of training and therefore familiarity with the Fayre. And so Hector was served. The Waitress wasn’t sure the Kedgeree was ready, she would check. I asked for the Lamb Karahi without Capsicum and a Bottle of Sparkling Water (£2.95). The Waitress was back momentarily, the Kedgeree was on, the Capsicum was already in the Karahi. Lamb Saag (£6.20) was the fallback, Herbs. With the Kedgeree confirmed I felt no need for Bread.  A Paratha (£2.15) would have accompanied the Machi Masala had I ordered my usual. Prices have increased since my last visit.

By the time I had given my Order, the main dining area was full. Curry enthusiasts no doubt, but not the people I usually rub shoulders with. Hopefully they will discover Curry-Heute and be tempted across the River Clyde to the land of bigger portions and smaller prices. However, one has to accept that Mother India’s Cafe is probably the best Curry outlet in the West End. Note how many years it is since Hector set foot in the mother shop.

The two Dishes arrived, the lid on the Lamb Saag created a moment of suspense.

Kedgeree

This is a rarity in British Menus. I do cook this at home using online menus. The last time I had this in a restaurant was in York, that was a disappointment, too wet, and not enough. Today’s Kedgeree did not have the unwanted Shorva, however, the Rice was surprisingly – Stodgy. This is not the Kedgeree I was brought up on aboard ship in the 1960s.

Topped with a Fried Egg and not the more typical Boiled Egg, a few pieces of lightly smoked Fish sat on the bed of Stodgy Rice. The Spice Level was no more than – Moderate, the Seasoning was below what I would expect in a Fish Dish. The positive was the Smokey Flavour. Enjoyable, I was just getting into it when it was finished. West End prices, this is why Hector is usually found on the Southside.

Lamb Saag

I ate from the pot, why bother decanting when I had no more Rice? Five large pieces of Meat sat in an appropriately Dark, Herb-rich Masala. I write often of my preference for Masala with Herbs rather than a mass of Herbs. There was a clever balance here, just enough Masala to convince that this was how I like it, but a very visible mass of Herbs. The Spinach I could taste, however, I felt there had to be more in there. I know Yadgar use five different Herbs in their Saag/Palak, this was along similar lines.

The Seasoning registered from the start, this had the makings of a very decent Curry, a pity it was Tapas, a plateful of this would have gone down very well. Perhaps it’s about time I visited the other outlets in this chain to secure the full portion. The Texture of the Meat was Beautifully Tender, but as is too often the case, the Lamb was taking rather than giving flavour. I am more used to the Meat sitting in the Masala and on display a la Southside Curry Cafes.

The Bill

£15.65 I had been served by Sepi, thank you, Sepi.

The Aftermath

Being here without Marg was strange, she was off doing other things. Little did I know when I left Mother India’s Cafe that there would be more Curry-Heute and Marg would join us.

Posted in Mother India's Cafe | Comments Off on Glasgow – Mother India’s Cafe – A Friday Lunchtime Curry

Glasgow – Karahi Palace – Spontaneous Curry

Posted on August 9, 2019 by Hector

The conversation this afternoon eventually got around to Curry, it tends to when Hector is present. Actually, I don’t know what else people talk about when Hector is not present. Hector was introduced to John, John was introduced to Curry-Heute. He told me that since his return to Glasgow, he has not found what he was looking for, too much sauce, too little substance. He was not aware that the Southside is where Curry is at.

John insisted we go for Curry, I told him – the rule. When Marg arrived and declared that she was hungry, there was no going back. John, Jamie, Hector were driven over the Kingston Bridge, Karahi Palace (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ) was the destination.

The downstairs was empty of customers. Mein Host, Ayaz who would serve us, Chef Anwar, whose smile gets bigger every time I come to Karahi Palace, would cook. Chef Rashid is off on a Friday, Qaiser is still on vacation. There was another chap, quite formally dressed, looking important, who was this?

John would follow Hector’s lead and have the customary Karahi Gosht (£7.90) with a Chapatti (£0.70). Jamie was determined not to have the signature dish and found Chicken Tikka Madras (£7.90) under – Chef Specials. Jamie asked for two Chapattis,  had he failed to notice that all meals in this section are served with either Rice or a Naan, very Bradfordesque. I certainly didn’t spot this until the time of writing, how often do I look at the Menu at Karahi Palace?

Marg still prefers Boneless Lamb, she asked Ayaz to confirm that this was not possible, did she not believe the Hector? Until Karahi Palace serves Fish, this left Chicken. Chicken Tikka Karahi (£7.50) and one Chapatti for Marg.

Jamie was all for ordering Poppadoms etc, I told him to calm down. When the Modest Salad arrived, Jamie tore into this. That kept him quiet, briefly.

There were diners upstairs, when Ayaz emerged from behind the counter with two large karahi, Hector was on the job. I need a fellow diner to order the kilo, here is possibly one plus a half? Mmmmm.

Here was the opperchancity to see what else was available this evening. The Daal and Chickpea Curry may not have interested the Hector, the Vegetable Curry, however, most certainly did. I have never sampled this here, an oversight that needs rectified.

What was left of the Chicken Sabji suggested this had also been popular today. Eventually this was replaced by a new platter of Chicken Curry. Clearly the Lamb Dishes are all prepared to order.

*

*

*

*

Karahi Gosht

The Ginger Strips and Fresh Coriander topped the Masala Mash. This looked the business. John chose to decant as he was already sampling Jamie’s Chicken Tikka Madras.

John was well impressed by what he had this evening:

… just restored my faith in Glasgow Curry. This is the only time in a long time I’ve had to use my fingers. This is the place I would take my mates. I could eat the same again.

I would suggest that when John returns, which he most certainly shall, he orders the kilo.

Sadly, I have to report that tonight’s Karahi Gosht was not up to the usual high standard. In my karahi I had an abundance of the Masala Mash, there may well have been pulped Lamb in there too. This meant that I was left with four large bones with the Meat attached, not a lot of Meat then. I called over to Atyaz:

Ayaz, where’s my Meat?

He got the message, a few minutes later, a plate of more Lamb on-the-bone arrived. This was of course meant I then had more than I would normally receive. I was able to offer John some also. The lips were tingling, all was well, order restored. A Quality Lamb Karahi: super hot on arrival, Spicy, well Seasoned, and the distinctive Flavours which make the Karahi Gosht at Karahi Palace so attractive.

This was Visit #107, a significant number. John asked how I knew. By now he should have found the answer.

*

*

Chicken Tikka Madras

Served in a bowl, because it is not a – Karahi – this Curry looked too – Red – for Hector’s liking. However, this is what people who order such a Curry probably expect. The ratio of Meat to Masala was acceptable, this was not – Mainstream Soupy Curry.

Ballsy but stupid – was Jamie’s opening remark, whatever that meant.

It was certainly Madras hot, and was certainly tasty. I wish I had ordered Lamb.

Indeed, Grasshopper, how many years have you been dining with – The Hector?

*

Chicken Tikka Karahi

Despite the added Green Chillies, this was somewhat indistinguishable from the Lamb equivalent, featuring the same Quality and Quantity of – Masala Mash. However, pieces of something horrible were present, these Marg left at the base of her karahi, Marg will not eat Capsicum in a Curry either. So, how did they end up here?

It’s been a long time since I had Chicken – Marg continued – although the sauce was full of flavour, Lamb would have been better.

I just have to work on her tolerance of Lamb on-the-bone.

I had to ask Ayaz about the well dressed chap:

Who is this?

The new manger.

Who are you?

The old manager.

Apparently he was the Delivery Chap standing in for Qaiser who returns next week. Did I hear Ayaz say that he and Qaiser are the co-owners?

The Bill

£34.50   Four diners, well fed, for a modest sum.

The Aftermath

Ayaz produced a copy of – The Herald – supplement. He had been quite cool regarding the write-up on Karahi Palace from a couple of weeks back. Maybe now he appreciates the significance. I showed John and Jamie the reference to Curry-Heute and the certificate which sits proudly on the counter.

John, welcome to Curry-Heute! Whenever you need Curry, let me know, there are other places to explore.

Posted in [Karahi Palace] | Comments Off on Glasgow – Karahi Palace – Spontaneous Curry

Bradford – Kashmiri Aangan – A New Bradford Curry House

Posted on August 3, 2019 by Hector

I do not refer to the reopening of the  International (40-42 Morley Street, Bradford, BD7 1BA) which I would most certainly have visited today, had I been told in time.    

Along the road from Bradford’s Sheesh Mahal, just past what used to be Haigy’s, lies a new Curry House – Kashmiri Aangan (10 Bowland St., Bradford BD1 3BW England). Visitors to the Sweet Centre and PIND Restaurant will come across it as Hector did today – the opening day – given the balloons hanging outside. It was match day at Valley Parade yet few were stopping off for Curry.

The Menu shows prices commensurate with the Bradford Curry Cafe scene. The Fresh Desi Lamb Karahi will have to be experienced as soon as I can get myself to Bradford and share a kilo. Otherwise, the Main Courses are available in both – Regular – and – Large – sizes, always a welcome sight.

There is a whopping 20% discount for both NHS workers and the Police.  What about retired Teachers?

Kashmiri Aangam is open from 11.00 until midnight, seven days a week. The early opening always suits Hector.  See you in October.

Posted in [Kashmiri Aangan] | Comments Off on Bradford – Kashmiri Aangan – A New Bradford Curry House

Bradford – PIND Restaurant – The Last Day in Bradford

Posted on August 3, 2019 by Hector

It was Rizwan at Manchester’s Kabana who made Hector aware of the existence of PIND Restaurant (Bowland St, Bradford BD1 3BW England) just three days ago. Photos of their Lahori Karahi’s (sic) looked just the job. The Rickmeister had never heard of PIND. When we found the location, Ricky was gob-smacked, just beside the Sweet Centre, and on the route taken by those who visit Valley Parade, he reckons he must have driven past PIND – a hundred times.

*

*

Having spent the afternoon writing up Curry-Heute whilst Ricky was at t’fitba’, I headed up the hill towards what was once Haigy’s. I found Kashmir Aangan before I realised I had passed PIND by. PIND is off-street, in a former industrial yard, so plenty of parking space.

Ricky and Mick were already tucking into Salad and Dips, the photos are therefore of what remained. I took the opperchancity of the nearly empty restaurant to photograph the layout and furnishings. The tables and chairs were decidedly contemporary, but uncomfortable. It was impossible to get one’s knees under the table. To eat one has to lean forward, a recipe for stained clothing.

On another Medium, the management at PIND acknowledged the fact that the relative heights of the tables and the chairs do not work, that was two years ago. So, no change then.

The uncooked Lamb Chops (£6.50) were on display, tempting, but after the indulgences of the last couple of days, we agreed on no Starters. Unfortunately, there was no call for sharing a kilo of Lamb Karahi (£24.99), £15.99 for a half kilo was not worthy of consideration.

Ricky was about to order Lamb Nihari (£7.99), I talked him out of it. Nihari is the antithesis of what Ricky looks for in a Curry. Shorva is not for him, though – cooked with a rich stew – as described on the Menu presented the possibility of something else. The Waitress confirmed the presence of lots of Masala, or – Soup – as Ricky would call it. Palak Gosht Handi (£6.99) for Ricky and Lamb Handi (£7.99) for Hector. Why was the Handi without Spinach dearer? One pays more for one fewer Ingredient?

Mick chose something completely different: Shami Kebab (£2.99), and Daal Mash (£5.00) from the – Vegetatian – section. Who prints these menus? This would be accompanied by a Tandoori Roti (£0.75), Ricky opted for a Naan (£1.25). So, no inclusive Breads, though the prices here were acceptable. Having had Paratha in the last two days I too decided to ask for a Naan. My request for a Chilli and Coriander Naan was emphatically declined, most unusual. For a change, I asked for a Kulcha Naan (£1.50).

As always, I asked that no Capsicum would appear in my Lamb Handi.

We don’t use Capsicum in Lamb Curry – was the very welcomed response.

Ricky was quite bemused that we were being served by a waitress. In Bradford, Sarina’s aside, ladies front of house is apparently – unheard of.

Shami Kebab

Served as a pair with a modest Salad garnish, these were a good size. Mick’s verdict:

Soft, a bit too soft, could do with being a bit firm.

The Breads

These arrived on a single plate, the relative sizes of the Naan, Kulcha Naan and Roti are clear to see. The Kulcha Naan was therefore appreciably smaller, but a size that suited the Hector perfectly. I liked the burnt blisters, the customary Sesame Seeds were present. This was as good as Kulcha Naan as I have ever had, a good choice. The remaining Breads were described as – Fine.

The Handi

Two clay pots covered in tin foil: I have not seen this since my early visits to Glasgow’s Karahi Palace. Experience has taught me that a – Handi – can be anything Chef desires it to be. The foil had to be carefully removed, hot, the Palak Gosht Handi looked wonderful, I passed it to Ricky.

Palak Gosht Handi

Wonderful – I wished I had ordered this as soon as I saw it. Here was a dark, Herb-rich Masala, presented exactly as I like such a Curry: Masala with Herbs, not an excess of the latter. Ricky announced that he was – enjoying the Spinach. At the end he declared his Curry to be – above average.

*

Daal Mash

I missed the arrival of this Dish being busy on tin foil removal duty.

It’s not a bowl of Soup – observed Ricky, positively. Indeed, this was a decidedly – Dry Daal – until the Oil revealed itself. I was surprised when Mick failed to finish the Daal. I suspect it was Quantity rather than Quality which defeated him. Mick:

… too grainy, moderate flavour, not outstanding.

Lamb Handi

This Masala was Pale, almost Creamy, in comparison to the Palak Gosht Handi. The Sucky Bone stood out, however, this was the only bone. Twelve large pieces of Meat sat in a Blended Masala, this was markedly different from that which Hector is normally served in Bradford. This was approaching the – Mainstream.

There was a decent – kick – from the Masala which was – Well-seasoned. The Meat was the toughest I have been served this week in Manchester, Halifax and Bradford. Major chewing was required, only one piece could have been described as – Tender. The actual taste of the Lamb itself was prominent in the blend of Spices. Overall, I had to record that the Flavours here were very pleasant. As I chewed away, this Curry was deemed to be more than acceptable, and quite different from anything else I have had this week. Such is the diversity of outcomes that can be achieved from the array of Herbs and Spices, that having Curry every day this week has been most enjoyable. It is, however,  time for a break.

Should the opperchancity to return to PIND present itself, it has to be to share a kilo of Lamb Karahi, or better still, Butter Lamb Karahi (£25.99).

The Bill

£27.42   Good value, but then, we are in Bradford.

The Aftermath

I had the briefest of conversations with Mein Host, we had a bus to Brighouse to catch.

Hector is booked to return to Bradford in October.

Menu Extracts

Posted in PIND Restaurant | Comments Off on Bradford – PIND Restaurant – The Last Day in Bradford

Bradford – Peacock Bar @ Bingley Brewery – How to Hook a Hector

Posted on August 2, 2019 by Hector

This trip to Bradford was conceived to visit and review the new Sheesh Mahal (Halifax). That was completed yesterday, the review is posted, an excellent venue for those living in and around Halifax.

Today, Ricky had arranged a trip to the Bingley Brewery (2, Old Mill Yard, Shay Lane, Wilsden, Bradford, BD15 0DR England). Curry was planned at the original Sheesh Mahal (6 St. Thomas’ Rd, Bradford, BD1 2RW) where, Omar, who was our host in Halifax, assured us he would be on duty this evening in Bradford. So that was the plan for – Curry-Heute.

The Bingley Brewery is not in Bingley, despite the postal address, it’s hardly in Wilsden either. Inter-City Ken, Ian, Ricky and Hector made the ten minute walk through the countryside from the closest bus stop to the Brewery. Already, Pracownia Piwa was coming to mind. We did stop to admire the Beef stock en route.

At the entrance to the industrial unit in which Bingley Brewery is located, a couple from the Peacock Bar (25 North Parade, Bradford BD1 3JL England) were setting up their cooking stall at the entrance. Hector visited the Peacock Bar in Bradford some years ago and was made aware, that especially on match days, they serve Indian snacks (gratis?) to their customers. Somewhere in the vaults are photos of the Peacock Bar. The menu was posted, Hector would resist. The Rickmeister predicted that I couldn’t. Hector was emphatic, until…

Initially it was the aroma. Once the thought was planted, there was no going back.

Then I happened to glance at the stall to see two Dishes about to be served. Having sought permission to photograph somebody else’s food, what would follow was inevitable.

                       Meat Kebab                                               Paneer Tikka

A Seekh Kebab I might have been able to resist. However, the presentation had me hooked, and have I mentioned the aroma? I asked for my Meat Kebab (£4.00) to be cooked without the Capsicum I had spotted in the original.

I know why you add Capsicum – I informed the Lady – Ballast!

She smiled and concurred.

I watched the Onions being fried on the tawa, Spices and a Minimal Masala then being added. I have had Kofta Karahi which was essentially Lamb Seekh Kebab in Masala. This would be not far off.

The photo of the the cooked Meat Kebab straight from the tawa, was followed by the addition of the Mint Raita, and finally – The Foliage. The Chap who was serving was on board by this time. The Calling Card had been pocketed, he knew I was taking this seriously.

Meat Kebab (Capsicum withheld, plus extra Herbs))

I had assumed the Green Garnish to be Fresh Coriander. I was taught when shopping in Glasgow’s KRK grocer to sample a leaf before committing. This was Parsley, or worse still, tasteless Coriander. That was the only disappointment.

The Spice Level was way above the norm, the Seasoning also, this suited the Hector palate. The half-cooked Onions added a pleasant – crunch. The Masala was just enough to coat the pieces of Meat, a – Mini-Curry. What a Snack! Anyone attending the monthly opening to the public at Bingley Brewery must try the Fayre.

There’s more…

Ricky too could not let the opperchancity pass him by. He permitted the addition of the – dreaded green ballast.

Then, Ian, who made his debut Curry-Heute appearance in Wroclaw a few weeks ago, took me surprise. At The Curry of India, he took the vegetarian options. Today he ordered Chicken Jalfrezi (£4.00).

Chicken Jalfrezi

The presentation was as with Ricky’s, a standard coverage of Fresh Herb, not Hector’s over-indulgence. The Dish merited a – Mmmm – from Ian, then he became quite loquacious, well not quite:

… no evidence of Chillies, but there was evidence of heat.

He mentioned – Capsicum – without further comment, no point winding up Hector.

I would have expected some kind of Egg in a Jalfrezi, but these names are the same over the Indian Subcontinent.

Egg in Jalfrezi? This I have never encountered, I don’t think.

It’s normal down here – added Ricky.

I have never managed to properly differentiate between a Dopiaza and a Jalfrezi, both come with an excess of – Onion Blobs. The Curry Marg chooses, then regrets. Our handheld windows to the World were consulted. In the end Ian admitted he could find no evidence that a Jalfrezi should have – Egg. However, in Bradford it is reportedly expected.

We learn something new every day.

The Aftermath

There was more Ale, a taxi (@£7.00) was subsequently ordered to take us straight to Bradford’s Sheesh Mahal. So, no repeat of Pracownia Piwa then.

Posted in Peacock Bar | Comments Off on Bradford – Peacock Bar @ Bingley Brewery – How to Hook a Hector

Bradford – Sheesh Mahal – The Ubiquitous Omar

Posted on August 2, 2019 by Hector

It was around 21.00 when the taxi from Bingley Brewery dropped us off outside the original Sheesh Mahal (6 St. Thomas’ Rd, Bradford, BD1 2RW England), Omar was once again Mein Host. So what has he done to cousin Amar? Omar was attired less formally than yesterday at Halifax’s new Sheesh Mahal, still smart enough.

Poppadoms, Dips, and a Salad, were on the table seconds, after we had chosen our table in the surprisingly quiet restaurant. No fuss, these appetisers arrive, Complimentary – of course, what type of establishment would charge for such items? The consensus was to decline the Poppadoms, we would have enough fun with the Dips and the Salad. The – green stuff – aka – salad dressing – could well have been a wet version of the – Green Chilli Mix – I saw yesterday at Sheesh Mahal (Halifax).

The (relatively new) Menu was provided, first seen on my last visit here in November.  As is my custom, the Menu was set aside. I described my – Ideal Curry – to Omar once again, it has been some time since he served me on these premises.

Lamb – on-the-one – Methi – Dry – No Capsicum!

The latter instruction was necessary, the – Dreaded Ballast – does sneak in otherwise at this restaurant.

Ricky’s request was simple:

Same, without bones.

It is understood that Bread accompanying a Main Course is inclusive. Paratha (£1.60) is now on the Menu, this took Ricky by surprise, still he ordered two Roti (£0.65). Here was another opperchancity to mention the scandalous price of Bread in Scottish Curry Houses.

If Ricky is so taken with Paratha, what was he doing ordering Roti? Hector’s theory: he knew I would have no interest in his Roti, which he could shift. He also knows I cannot eat a whole standard Paratha, some would come his way.

Prawns? – suggested Omar.

Go on then – replied The Rickmeister – we enjoyed them so much last night.

The Sheesh Mahal hospitality would continue for another day. It’s as if someone was giving them loads of publicity.

Jhinga-sha Tikka

This was a lot of King Prawns, I especially liked the look of the burnt bits. Sitting on a bed of Onions with a sprinkling of Fresh Coriander on top, this platter was most inviting.

The slightly crispy exterior gave way to Juicy Prawns, these were special. Omar acknowledged that these were different from those served yesterday. Once again I had to accept that Prawns are capable of absorbing Spice. My fourth Prawn-encounter in a month, there must be an international conspiracy. Please, no Prawn Curry for Hector.

The Breads

The Rotis were very light in colour and Puffy. These were not the normal Roti that one encounters, half Chapatti – half Roti. I doubt that these would have turned to crisp as is their norm. The Paratha was Perfect: Whole, Layered, Flaky and the photo shows the – Spiral in the centre. Buttery too, I would eat as much as I could handle, however, look whose hands stretched across the table.

*

Hector’s Bespoke Lamb Curry

This all about the creation of a Curry with the Richest, Minimal Masala and the correct balance of  Herbs to complement the Spices. This Curry was more pale than the typical Methi Gosht; the Herbs were present, this was precisely as desired,  not  the feared plate of Herbs with Lamb thrown in.  The distinctive – Bradford Curry Taste – was there.  Well Seasoned – of course.

The Meat was a mixture of sizes, Bradford-small and larger cuts. Once again I had to admire the Chef who can get Lamb this Tender without it turning to pulp. A large Green Chilli and a Sucky Bone were the finishing touch. Bradford Curry – Mmmmm.

There wasn’t much activity across the table. Having overdosed on Paratha, Ricky quickly came to the conclusion that he was a spent force. The Man from Bradford surrendered. A Takeaway was organised.

Clarification & Further Confusion

I had to ask Omar about the – Big Pot – at their Halifax branch yesterday. He confirmed that all of the Lamb here was on-the-bone. So, is Curry served with Boneless Lamb cooked thus and the Bones removed? If so, then why is Lamb on-the-bone more expensive?

Tonight’s Curry was markedly different from the Lamb Karahi ordered yesterday in Halifax. Why? Did Omar say today’s was a Karahi and yesterday’s a Handi, or vice versa? I ordered Karahi both times, and Handi is only on the Menu in the Bradford – Sheesh Mahal.  Was this another case of Hector not being given what he ordered?

Omar did confirm that in Bradford,  Jalfrezi usually features – Egg. This clears up a conversation had earlier in the day. So why do Glasgow Curry Houses, or anywhere else for that matter, not have Egg?

The Bill

£19.35 This was rounded down.  The 10% CAMRA discount?

Thank you once again, Omar.  See you in October, somewhere.

*

The Aftermath

We were on the point of departure when a plate of Sweets arrived. Our taxi was due, so these were scoffed. Ricky suddenly had space for Sweets. The next few minutes were really weird. I had just got into the front of the taxi when one of the young waiters came to fetch me. Had I left something behind? The staff wanted their photo taken! Hector duly obliged.

Posted in Sheesh Mahal | Comments Off on Bradford – Sheesh Mahal – The Ubiquitous Omar