Sassari – Sardegna – il Nababbo Ristorante Indiano – Oggi, Oggi, Oggi !

Posted on July 9, 2019 by Hector

Walking out of Sassari train station yesterday, Hector was delighted to see Indian Kebab & Food just across the road, a good omen.

I did stick my nose in later in the day, although no Curry was on display, the chap handed me a Menu, Manzo (Beef) Curry was there. Tomorrow perhaps. What has happened to all the sheep that are exported from Scotland to Italia?

The list of ingredients impresses. Hopefully – Capsico – is not one of the – Verdura Mista.

The mind was set on tracking down what looked like a proper – Indian Restaurant – rather than a – Kebap Shop – which sells Curry. Ristorante Indiano il Nababbo (Via Predda Niedda, 37, 07100 Sassari Sardegna, Italia) was a forty minute walk from our rather central accommodation in Sassari. Google Maps had Marg and Hector take a most tortuous route. All round the houses – would be an understatement, this was past the cemetery, bus depot, industrial estate, and shopping mall.  An unnecessary route as we would prove later.  It was 14.00 when we arrived, thankfully the midday shift ended at 15.00.

Two tables were occupied, four diners, in what turned out to be a very spacious establishment, tablecloths too. I saw the Buffet (€10.90) set up mid-room, the Waiter confirmed as we took our seats that this was all that was available.

Marg decided that she couldn’t do a Buffet justice at this time of day. Samosas were not part of the Buffet anyway. A large bottle of Acqua Frizzante (€1.50) was ordered. Marg asked for a large Cafe con Lecce, they only serve standard Coffee (€1.00). Camera in hand, I photographed everything before making my selection.

I have no knowledge of how full the trays had been at opening time. I saw enough in the Main Courses to potentially satisfy.

There were two types of Pakora on offer, Vegetable and ?. The Potato and Chana Salad could be quite refreshing I thought. There was a dark and mysterious Sauce, I had to sample this. I assembled my modest selection.

I started with the Unknown Pakora, it was lukewarm, pink inside. Under-cooked Chicken? A waft of Spice hit the palate, then I realised…

Fish Pakora

Being used to the wonder that is the Fish Pakora served straight from the pot at Yadgar (Glasgow, Scotland) it is no wonder it took me a moment to recognise this. The Fish was a bit rubbery, I was glad I had only taken one piece.

Potato & Chana Salad

I used this to cleanse the palate before tackling the Vegetable Pakora. This worked well, very Fresh, quite tasty, even the Chickpeas, which I shy away from at times.

Vegetable Pakora

The irregular shapes impressed, more authentic, well that’s how Pakora turns out when Hector makes his own. Potato, and Onion were present, however, a Herb stood out. I hoped it was Coriander but could not be sure, no – blast. Spinach, perhaps.

Tamarind Sauce

I have never seen Tamarind served as Thick as this. I would love to know how this was achieved. Tamarind is always appreciated.

Something registered as – very pleasant – as I scraped up the final ensemble. The blend of Tamarind and the Juice from the Salad worked well together. This was a fine end to the Starters.

Marg is used to me starting each element of a meal then pausing to make notes. Realising the many parts to a Buffet, for the first time ever, Marg offered to note my commentary. I could get used to this.

The Mains

Fish Curry

I had taken the last piece of Fish. There was a film of Sauce left in the container, so I am happy to review this as a – Curry.

Evidently, this was the same Fish as in the Pakora. On-the-bone and with skin intact, I approached it carefully. The Fish had been well Marinaded and Seasoned. The Spice Level was moderate as one would expect in the Buffet scenario. On finding a Lemon Slice under the Fish, I became aware of this having added a welcomed Citrus Tang. This Fish was full of Flavour, I wish I had tried to take more of the Masala.

Potato and ?

Something shrouded the Potatoes, something which could be Seeds, Daal or, as I feared, Coconut. Thankfully it was not Coconut, but Rice. This combination was Moderately Spiced. It is rice – I had Marg record, after much deliberation.

Squid and ?

I generally only eat Squid when it comes as part of Seafood Pasta/Risotto. Otherwise, I don’t get eating Squid. Today, in addition to the – Rubber Rings – something brown and mashed was present. It was significantly different from – Fish. This was giving off so much – Flavour of the Sea – tremendous. There was Spice building on the palate too.
Rings of Squid have never done anything for me, but actually these did have genuine Flavour. Any time I have eaten Squid I have found it to be quite tasteless, except for one occasion, some twenty years ago, at the Athena Greek Taverna (Glasgow, Scotland).  Then the – Rubber Rings – were served in a rich Garlic Sauce. Somehow, today’s Squid had absorbed the Spice and was actually Flavoursome. One wonders how Chef managed this, Hector is still learning the magic of the kitchen, respect.

Vegetable Rice

Potatoes, Peas, and Carrot were present in the mixture that sat in the middle of the plate. The grains of Rice were a variety of sizes, some large enough to be Basmati, the remainder puzzled. Broken Basmati, or another strain?

Chef came out of the kitchen with a full tray. As I was the only diner left on the premises, he came over to our table. Gamberetto Korma – he announced. The Prawn Korma was one of the Dishes I had deliberately not sampled today. Having written off – Prawn Curry – a few weeks ago, I was hardly going to contradict myself. However, being presented with freshly made and – Hot – food, how could I refuse? I scooped a decent quantity of Prawns and placed them on the edge of my near empty plate.

Here was an opperchancity not to be missed. I handed over the Calling Card and made my usual introduction, ending with declaring my preference for Punjabi/Lahori Cuisine. I asked Chef from where he originated – Pakistan – he replied – I am from Lahore. On announcing that – Goshat Karahi – is my favourite Curry, this brought a big smile to his face. He retreated, perhaps I had made his day?

Ah, the comedy that is Curry-Heute. I am happy to negotiate selling the movie rights.

Beef Curry

Who says Hector is set in his ways? The Beef Curry was already scheduled to be next, the Prawn Korma would have to wait.

This Curry did not have the Shorva seen in the previous Sardinian outlets. Here was a much welcomed – Dry Beef Curry. One could see that the Meat had been sitting in a Spicy Marinade. I would love to have seen the Sauce that this was cooked in. I suspect Yoghurt could have featured. The Spice Level was moderate, the Beef was well Seasoned. A bit chewy – I had Marg record, but far from tough.

Gamberetto (Prawn) Korma

Given that everything else I had eaten today was – lukewarm – this was a bonus. Hector eating Prawn Korma, the comedy continues. This Korma had no Coconut overdose! Yay! It was probably the Spiciest of today’s selection. The Minimal Creamy Masala was again the antithesis of the preferred Hector Curry. These Prawns were giving off an impressive level of Flavour. Here was a combination of Prawns and Spices the likes of which I have never experienced. This must be the first time ever, Hector can write with enthusiasm about a Prawn Curry. First the Squid, now the Prawns, what else is Chef capable of? And is Hector spiraling down the road to actually enjoying a Chicken Curry?  Calm.

Chef came over again to take his bow. Spicy, I like Spicy – was my positive piece of encouragement. I wonder whose choice it is to serve Buffet only at lunchtimes. The website for il Nababbo shows a full Menu featuring Fish, Beef, Chicken and Mutton. Mutton Karahi (€9.00) could be interesting.  Do they still do a la carte?

In other sources, I have read many over-the-top criticisms of il Nababo, I can only speculate as to the agenda of others. Curry-Heute always reports a true and fair view of what is experienced in terms of Food and Service. Today I enjoyed a diverse range of Flavours and Textures, with Spice building throughout. This is what I seek when I have – Curry.

The Bill

€14.90 (13.42) Sterling hit a new low today. Thanks once again for all those who have devalued my pension by voting for uncertainty.

The Aftermath

The Waiter was happy to pose also on receipt of a Calling Card. And so the trek back to the heart of Sassari commenced. There is not a lot to see in this town in terms of history, the Fontana di Rosello is the symbol of the town, dating from 1795.

What did the Romans ever do for Sassari?

Update  –  July 11th, 2019

After an excursion to the archaeological site of – Nuraghe Palmavera – outside Alghero, it was back to Sassari in time for the 16.00 re-opening of Indian Kebab & Food.  Having walked many kilometres today, the reward had to be Curry. 

 

The door was locked, – back soon – said the sign.  We waited, and waited, then went for sustenance. At 16.45 we returned.  I asked for the Manzo al Curry, instead I was offered Chicken Biryani.  There was no Curry, so why advertise it? Hector does not like when – The Curry Rule – is broken. So, there’s only one source of Curry in Sassari. Time to move on.

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Olbia – PAK Kashmir – Donner Kebab – Hello Olbia, The Happy Town

Posted on July 7, 2019 by Hector

In Olbia, Sardinia, PAK Kashmir – Donner Kebab shows prominently on Google Maps, I didn’t expect to find two outlets for this franchise in such close proximity. After my surprise Beef, or was it really Veal, Curry last night at Pak Kebab, I visited both venues to check them out. They had the same fayre, which makes me ask the obvious question, where is the Curry actually cooked and by whom? Of course, no Curry Chain in the UK would centrally cook their Curry, then ship it out to the various outlets, would they?

Check the apostrophe!

It was the charm of the Lady at PAK Kashmir – Donner Kebab (Via Acquedotto, 8, 07026 Olbia OT, Italy) which made me choose today’s venue. Veal – she assured me last night when I enquired after the Meat Curry.

Arriving at 13.15, the Chap behind the counter immediately summoned the Waitress to deal with us, had he remembered me from last night? The inevitable Chicken Curry was there, as was the Veal Curry (€6.00). Behind the Meat Curry was another tray with Potato and what I took to be Daal. A portion of this was ordered too.

No Rice? – the Waitress confirmed.

Samosas (€1.00) were advertised, however, Marg became more interested in what looked like a large Spinach Roll (puff pastry). She ordered one.

I saw a large blue bottle in the fridge and so asked for a large bottle of Agua Frizzante. She offered us small bottles only.

But you have a large bottle.

That’s mine! – was the reply.

Two bottles it was, accompanied by small plastic cups which needed anchored, such was the strength of the fan. A family sat in the interior, Kebap, various, were brought to them in the minutes following. There was quite a steady stream of people from all nations buying Takeaway during our visit. Kebap must be quite a treat for those brought up on Pasta, Burgers and Pizza.

A plate with Bread and two Dips was placed on the table without comment. No Rice, so they’re giving us – Pitta Bread – I thought. Marg tore in as I completed the required photography.

Piping hot – Marg assured me. It was, and it wasn’t Pitta, these were Mini Naans, very Fresh, and despite their thickness, not doughy. The accompanying Raita was the perfect foil, the Citrus blast came through strongly, Quality Bread and a Tangy Dip, excellent.

Veal Curry

The Waitress brought the Veal Curry, the Quantity of Meat impressed. This was a huge portion, well into the teens, and not small pieces either. There was a Shorva as expected, Thin, Oily, the Bread would be put to good use.

Aloo Mutter

The Daal turned out to be Peas! Potato and Peas (€4.00) was one of the Dishes on the photographic Menu, as was Aloo Gobi (€4.00). Had the Cauliflower and Potatoes been available, Hector would have been in raptures. Still, what lay before me was impressive, this was a much Thicker affair, no Shorva here.

The Waitress assumed Marg was having one Dish, I asked for a big plate so as to combine the two.

Beef, Potato and Peas!

A Sunday lunch if ever there was one. Marg was ahead of me again. She dipped some Naan in the Shorva:

Quite a kick – was her impression. Hector doesn’t do impressions.

I sampled the Shorva, there was no immediate – Kick – this would grow. The Seasoning was fine. There were pieces of a – Dark Herb – in the Shorva, Parsley possibly, I was getting no sense of Methi or Coriander. My first piece of Meat required a lot of chewing, a lot, yet the Meat was not tough. Thereafter, I became used to the situation and found this – Veal – to be more than acceptable. I do not recall having had – Veal Curry – prior to visiting Olbia, so was not sure what to expect. Wiener Schnitzel does not have this texture.

The obvious thing to do with the Potato was to mash it into the Shorva. This may have been sacrilege. The Aloo Mutter was well Seasoned, and as hoped, had different Flavours from the Veal Curry. Here was a moment of synergy, the combination worked very well.

Marg’s Spinach Roll was not making an appearance, and so she devoured one of the Naans and helped herself to some of the Meat and Shorva. Again she mentioned the Spice Level, still I was not getting it.

The second Dip was a Chilli Sauce. I took a Soupçon, then spooned some on to my plate. Fearing that I was about to create a nasty Red Curry, I mixed up what remained on my plate. The colour did not change too drastically, I now had a Spicy Curry! Now we’re talking

As I was finishing, so the Spinach Roll was presented, it was 13.55.

No thanks – was Marg’s reaction.

I have one criticism about today’s Curry Experience. Neither the Veal Curry or the Potato and Peas were served – Hot. Both Dishes were barely – Warm. As I hoped to engage Mein Host, still busy behind the counter, I consulted Google Translate:

Mi piace il mio cibo servito molto caldo, il tuo era solo caldo.

I went up to the counter to pay, the Waitress pointed to Mein Host, only he could handle the cash. Mein Host was busy turning out four Kebabs, not Donner per se, but layers of Meat roasted on the rotating spit. The Donner delivery chap was passing through, I reckoned he dropped off four Virgin Donners.

The Bill

€12.00 (£10.71) We could only have been charged €1.00 per bottle of Sparkling Water. So why so expensive in other places?

The Aftermath

I left the Calling Card after the briefest of introductions, Mein Host was busy.

As we were getting our bearings outside, the Waitress came out, Calling Card in hand.

What is this? – her English turned out be be way better than she had previously let on.

Marg quick to answer

It’s his Curry Blog.

Olbia, The Happy Town, so it goes.

Posted in PAK Kashmir - Donner Kebab | Comments Off on Olbia – PAK Kashmir – Donner Kebab – Hello Olbia, The Happy Town

Olbia – Pak Kebab – Farewell to Corsica, the Curry Desert; Hello to Sardinia, the Oasis

Posted on July 6, 2019 by Hector

Hector and Marg have just spent six days in Corsica (France) where there are no Curry Houses, not one. The – Yellow Sauce – with – Extra Big Onions – may have been available at – other places. Hector likes to think there are some standards left in this World, if not, in Curry-Heute. There was no Donner Kebap either. It was known in advance that the chances of finding Indian Cuisine were next to nil, the Kebap Shop invasion has not reached Corsica either. We saw one – KFC – presumably there are more, and no outlets for the big burger chains. Corsicans are expected to survive on overpriced Pizza and Burgers, or spend even more on Haute Cuisine.

Ironically, at A Vista,  our first chosen dining spot in Ajaccio (Corsica), Marg found – Samosa – on the Menu. Goat’s Cheese Samosa, something different.

I do have to blog A Vista (4 Quai Napoléon, 20000 Ajaccio, Corsica, France) as we went there on consecutive days, for Hector, the same meal both times. The Linguine with Mussels was truly outstanding. A mountain of Pasta, a very simple and minimal – Garlic-based Sauce – with the juices from the Mussels adding that certain – je ne sais quoi.

I have eaten a lot of Pasta in the last week, in France.

Today was a very long day, seven hours of actual travelling, with enforced two hours plus waits either side of the ferry from Bonifacio (Corsica, France) to Santa Teresa Gallura (Sardinia, Italia). Having had a substantial – Dejeuner – at Bonifacio, we were only looking for a snack as we wandered the busy streets of Olbia for the first time this evening. Marg declared that a – Green Salad – would be enough for her. Knowing of one Curry source in Olbia, Pak Kashmir Donner Kebab, this would be held back until lunchtime tomorrow. On spotting a Kebab Shop, Hector was straight in, alas all the seats outside were taken, we were not going to sit on the steps of the square as Marg suggested. The days of eating a late night Vegetable Pakora in a Shawlands close have long since gone. We moved on.

Moments later I spotted the magical words – Indian Food. There was no holding back the Hector. A dozy female who could have been a customer, but turned out to be a Waitress, was bypassed. Camera in hand, I approached the counter, there on display was Chicken Biryani, Chicken Curry on-the-bone and a Meat Curry.

I had to ask, Beef Curry was confirmed. I ordered this on Basmati, the Green Salad (€3.00) for Marg, and two tins of Soft Drinks. (I had already drunk two litres of Sparkling Water today.)

We were in a Kebab Shop in Olbia, Sardegna, what was it called? I went outside to look for a name. Kebab Novo Gusto was one Menu poster. Gusto – appeared to be the name of either the building complex, or the square opposite.

The Drinks came, tiny plastic cups. Italian Fanta, not as Sweet as served in the UK, closer to Belgium, which has a markedly paler colour.

Marg’s Salad arrived, a big plateful for €3.00, but lacking the Black Olives which were illustrated. Marg, in her best French, attracted the attention of a Chap who also appeared to be a Waiter. The Black Olives were asked for, they never came. Maybe employing – Italian – would have been a better ploy. Olives aside, this Salad had everything Marg likes in a Green Salad.

Beef (Veal) Curry

Quite a plateful. Thankfully the abundant Oily Shorva had been withheld to some extent. The massive amount of Rice had already absorbed whatever Masala had been included. The Toppings of shredded Onion and Lettuce, a slice of Tomato and some Sweetcorn made the Curry look as if it had simply not been chucked on a plate.

Expectations were low. They sank even lower after the first mouthful. Curry Powder – was my first pronouncement – that’s the dominant Flavour. Still, it was an attempt at a – Curry.

The Spice Level was at the bottom end of the scale, as in next to non-existent. The Seasoning, ah, the Seasoning. This saved the day, this Curry suddenly had potential. I counted the Meat, at least a dozen pieces. The Meat was very Tender, having been sat in the Masala, there was hope. Why do I have – levels of expectation?

I spotted some dark Seeds which could not identify, then some Tomato Seeds. There was no sign of Onion in the Shorva and so I concluded a Tomato-base. I then found a piece of Cinnamon Bark. This Curry was improving by the minute.

I had to switch my attention to the Rice and Toppings else they would have been left. Everything here was – Fresh. Eventually I had parity with Meat and Rice, a Curry.

I am not going to suggest that this Curry was in any way outstanding. It was very enjoyable, especially given the withdrawal symptoms. The Curry was decidedly better than a Beef Stew, it did need a bigger – Spice Kick. This was – Curry for the masses.

The Lady, who was clearly Mein Hostess, came over to ask the customary question. We expressed our pleasure, here was the Opperchancity to identify the premises. It took a few attempts to register – Pak Kebab. The aforementioned Waiter assured me proudly that they are not on Google. They are now – Pak Kebab (Via Acquedotto 2b, 07026 Olbia OT Sardegna Italia), and on another Social Medium. Why let one venue in Olbia get all the publicity?

I went up to pay, Calling Card and the Huawei at the ready.

Mein Host was happy to chat, though as we talked across each other, I probably missed a lot. I had to tell him there was a – Business Opperchancity – in Corsica. He mentioned something about paperwork and passports. What happened to Schengen then?

The Lady was very enthusiastic about the Calling Card. They have been in operation for seven years. A delightful couple, I wish them every success. Perhaps they could refine what is on offer in terms of Curry, a bigger Spice option, a written Menu?

The Bill

€11.20 (£10.00) This is a quarter of what we have been paying for meals in Corsica. Corsica need Curry Cafes, I suspect they are going to be abundant in Sardegna.

The Aftermath

A couple of doors down was yet another Kebab Shop selling Curry – Pak Kashmir. The concept was pretty much what I had just experienced, Kebap rules. They too had a Chicken Curry and a Meat Curry. Veal – a helpful Waitress told me. I’ll be back. Tomorrow’s lunchtime Curry should hopefully be here then, Pak Kashmir Donner Kebab as located by Google have had it all their own way for too long. However, I suspect both venues are the same business.

Then there was the first of two wind ups today. Namaste, a wine restaurant, no Curry. 

Later, Marg ordered – a large milky coffee-  in Italian !Update – July 7, 2019

Heading to PAK Kashmir for Curry-Heute, we stopped to take photos of the fountain in the square. I could not help but notice the chap sitting at Pak Kebab where we ate last night. Assuming this to be Mein Host, over I went to show yesterday’s write up.  Maybe it wasn’t him… Carry On Regardless.

Posted in Pak Kebab, A Vista | 1 Comment

Glasgow – Al-Anwar – Opening Today!

Posted on July 3, 2019 by Hector

It’s all change on Glasgow’s Southside once again. Kebabish Grill has re-opened after their near devastating fire. Despite being invited to the Grand Opening, twice, Hector missed both dates. Curry on the Hill has gone, lovely people, great food, but a bit too far south for Hector ever to be a regular.

I have been monitoring the premises which were once Lasani Grill (223-225 Allison street, Glasgow, G42 8RU) and hence the refurbishment in recent weeks. Last Wednesday I spotted the shutters were partially up at this locus. Hector Holmes was on the case.

The counters were being installed, the Menu Board was already in situ. With Calling Card in hand, I approached the chap who had to be Mein Host.

He directed me to a young chap with better English. I introduced myself and Curry-Heute. It was confirmed that Al-Anwar opens today (12.00 until 23.00, seven days, suggest after 14.30 on Fridays). Mein Host – Anwar – is the owner of the premises which were previously leased to Lasani Grill. I noted the redecoration of the main dining room, booths on one side, surely the small tables on the opposite side are temporary?

Desi Curry will be served along with the usual Kebap, Burgers and Pizza which go down so well in this part of the city. If Hector was not presently in a – Curry Desert – then there would be more to write. Soon, hopefully.

Update – July 4th

Howard has the honour of being the first of the – Curryspondents – to eat at Al-Anwar. This evening he  ordered Vegetable Pakora, Karahi Gosht (£8.50) and a Chapatti. Howard had asked for Fish Pakora, but none was available.

Expecting a modest potion of Pakora, – four – is what he told me, he was surprised to receive such a plateful. Such is the way of not dining in Restaurants in the Merchant City or the West End. The Pakora was suitably spiced and enjoyed.  One can only speculate as to what appetite remained for the main course.

Karahi Gosht

The first thing Howard mentioned was the Oil. This can be seen to be separating from the Masala.  We both appreciate that herein lies the source of Flavour. The Masala appears to be suitably viscous and not excessive. I was assured that the Meat count was into double figures, a worthy portion.

In terms of the Flavour, here the suspense has to continue.  A very poor phone line made the end of the conversation difficult.  There’s only one way to find out the rest, get along to Al-Anwar asap, or wait a while until Hector gets back on the case.

Anda Kofta (£6.00) is on their Menu, this will have Hector making two visits as soon as is possible.  A new source of Desi-style Karahi Gosht in Glasgow has to be experienced.   However, if/when – The Company – assemble for a visit, I cannot see the Kilo of Karahi Gosht (£30.00) being viable.  More competitive pricing is required here.

Posted in Kebabish Grill, [Al-Anwar], [Curry on the Hill] | 5 Comments

Musselburgh – The Staggs – John Cooks More Curry

Posted on June 27, 2019 by Hector

This month’s visit to Staggs (Musselburgh) was chosen to coincide with Howard’s Birthday. Happy Birthday, Howard. I’m sure you had one around this time last year also.

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John decided to cook – The Company – another Curry, or two in fact. Chicken Curry would be provided for – The Children, Lamb for the adults. His Recipe was Rick Stein’s famous Bradford Curry Recipe as reportedly supplied to him by Mein Host at Karachi some ten years ago. Hector has eaten at Karachi on five occasions at the time of writing. This would be more if they opened an hour earlier. Kofta Palak has become the Curry of Choice. John has never had a Bradford Curry, everyone else around the table had. Well possibly not Nigel, Mein Host at Staggs, who was not missing out on the opperchancity to consume food.

It was after 16.00 when John started dishing out the plastic plates, Cerise for Hector, Blue of Craig, Green for John L., no Yellow? Wholemeal Pitta was once again the accompaniment.

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Lamb Curry

It was difficult to decide how much to take, just as John had probably wondered how much to prepare. He was in fact limited by the size of the flasks which had kept the Curry warm in transit. The flasks had been efficient.

The Masala was lighter in colour than one sees in Bradford. Thankfully,  there was no needless – Red. Despite an impressive viscosity, this was not as – Dry – as Curry is served in Bradford. and ironically not as – Dry – as the Lamb Karahi – he prepared for us last time. The Lamb was absolute – Perfection – very Tender and showing no signs of pulping, this takes skill and patience. The Flavours were decidedly – Earthy – the Spice Level was such that presumably the Chicken Curry offered respite. This was a Spicy Curry!

John announced that he had put in a bit more Salt knowing Hector’s propensity for – a well Seasoned Curry. By this time I had already noted – Seasoning a tad short. Still, what was not to enjoy, a very good Curry, John.

I have seen the so-called Rick Stein Lamb Curry Recipe before, I may even have attempted it in the era before Curry-Heute. The presence of Spinach but not Methi puzzles. After twenty years of eating Bradford Curry I deduced that Methi was key to creating that which makes it a standout. Fifteen years further on, I have not changed my mind. Sarina has also verified this in our discussions.

The Rick Stein Recipe features a lot of blending, something I am still loathe to make a standard practice. My favourite Glasgow venues appear not to blend to this extent. Though with my recent acquisition of – The Big Pot – I may be tempted at a future opperchancity.

Chicken Curry

Whilst I was enjoying the Lamb Curry, Craig sitting two to my left was extolling the wonder that was the – Chicken Curry.

Stunning! – remarked Craig, more than once, yet there were no Big Onions or extra Yellow Sauce… as he likes it. Yvonne was in there too, two weans. I love the sauce – she said. Curry is all about – The Sauce. There was nothing for it, Hector would join – The Happy Couple – and for the sake of Curry-Heute, sample the Chicken Curry.

It was – Fierce. How Craig, aka Mr. Vindaloo, had tolerated this, who knows?

That’s quite enough about a Chicken Curry.

The Bill

What is better than Curry-Gratis? Thank you, John.

The Aftermath

Peter arrived too late, when is he going to feed Hector again?

Posted in Home Cooked (by others) | Comments Off on Musselburgh – The Staggs – John Cooks More Curry

Glasgow – Banana Leaf – No Lamb, No Fish…

Posted on June 26, 2019 by Hector

Banana Leaf (76B, Old Dumbarton Rd, Glasgow, G3 8RE), closed on a Tuesday, I must remember this. Today is Wednesday, relief. There shall be Curry-Heute.

Arriving at 15.30, Banana Leaf was empty, though a couple did come in at my back and asked if the larger room next door was open. The answer was – No. One day I’ll get in there. The chap went up to order, I thought I had better follow suit. Mein Host was otherwise occupied, his assistant served.

Masala Tawa Fish (£4.99) followed by Lamb Chettinadu (£7.99) please.

To my knowledge, Fish Chettinadu has never been on the Menu despite my hints on previous visits. I fancied something – Fishy – today.

I was told there was – no Fish – , this was followed by – no Lamb.

What do you have?

Chicken – was the answer.

I’m not eating a Chicken Curry.

Mein Host came over – Prawns.

I asked for – Prawn Chettinadu – (£7.99) but was advised by Mein Host that the Kozhumbu (£7.99) would have more Flavour. Marg had Fish Kozhumbu on Visit #1 nine years ago, it nearly blew her head off! Prawn Kozhumbu (£7.99) it would be.

I took the inclusive Basmati option and added a Paratha (£1.50).

As I verified my spellings on the Menu, the assistant told me that – Kozhumbu – is pronounced – Kolumbu. Again on Visit #1, Mein Host told me that – Kozhumbu – is a – Stew. On a weekend cookery programme recently, the Chef explained the use of large quantities of Oil in Indian Cooking; it’s all about making sure the Meat is – fried – rather than – stewed. Kozhumbu – may be the Healthy Option.

The assistant brought my Order. The Paratha had been made with Wholemeal Flour, not the White Chapatti Flour that has impressed on previous visits. Maybe one now has to ask. This was nothing like as good as was hoped for. The Layers and Flakiness were present, but not the – extra Buttery – Flavours that the White Paratha posseses. If this is going to become their standard Paratha, then at £1.50 for this modest piece of Bread, I will not be ordering another.

The Rice portion remains substantial, a veritable plateful. One needs all this Rice given the abundance of the Masala which accompanies Curry at Banana Leaf.

Prawn Kozhumbu

Six King Prawns and two pieces of Green Chilli, sliced longways, sat in the Soupy Masala. There are few venues where Hector is happy to order such a Soupy Curry, however, the Flavours packed into the Masala at Banana Leaf make it worthwhile.

I dipped a piece of Paratha into the Masala – Oh yes. Maybe not as Smokey as I have had here before, no Red Chillies present. Were they out of them too? The Spice and Seasoning were up to the standard I have come to expect at Banana Leaf, full on.

Six Prawns in a Masala, no Vegetables, I should think of a way to make this eating experience more – Interesting. I ate the first Prawn, it had ever so slightly absorbed some of the Flavours of the Masala, however, the Natural Sweetness was still present. Prawn Curry, I don’t get it. In what way did this really add to the Curry? At least there was not a surcharge for this Dish, in a Lamb Curry at Banana Leaf, the number of pieces of Meat served also equals six.

Hector was here for the distinctive South Indian, Peppery Flavours. These were present, I was a Happy Hector.

The Bill

£9.49. Under a – tenner – always good value, except for the now inferior Paratha.

The Aftermath

Walking back down to the bus stop on Argyle Street, Kelvingrove was at its best. Blue skies in Glasgow, and no frost.  It must be Summer.

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Curry-Heute Visits – Glasgow Mela – 2019

Posted on June 23, 2019 by Hector

Mela – flashed upon a social medium, it was today. With Marg coming back from Aberdoom this afternoon, we arranged to meet up after the Bad Boys’ Club (BBC) and head to Kelvingrove, we were in no haste.

My source suggested that the event would end at 22.00, arriving just after 20.00 most people had gone, the drums of yesteryear had stopped beating. I knew exactly where I was heading having seen the large Curry stand on our last visit. Somehow I favoured Babu Bombay Street Kitchen  last time over Lahori Streetfood, that’s loyalty for you.

I had to stop for a photo with Alma Mater #1 in the background, the University Tower has been part of the Curry-Heute banner since its inception. We also passed a couple of new additions to the park.

*

*

Staff were clearing the huge Tawa on which the food had been cooked. It was only as I reached the barriers that I realised that both ends were closed off. A security chap informed me that they had stopped serving.

Hector was having none of this, there was still plenty of food in sight, why let it go to waste?

I called to one of the young chaps in the stall:

Can I see your boss please?

Mein Host was fetched, the Calling Card was handed over and studied:

What would you like?

Karahi, Lamb?

This was greeted with approval, a thumbs up:

For how many?

Just the two of us.

He went to the back and assembled two portions on Naan.

The Bill

How much?   No money changed hands.

And so – Be Nice to Hector Week – continued.

We found an empty table which would have been impossible earlier.

*

Karahi Gosht

Look how – Dry – this is. Actually, look at what’s not there: no Soupy Masala, and none of the dreaded Ballast! There are those who know what a Karahi is, most establishments appear not to, or simply choose to serve an inferior product.

What can taste better than Curry-Gratis?

Lovely, Gerry – was Marg’s first comment. (Who?)

I assume she was referring to the Curry.

My lips are tingling, nicely, very tender – she continued.

The Meat was very – Soft – and – on-the-bone, spot the – Sucky Bone.  The Spice was there, the Seasoning was well within acceptable parameters. This was a Quality Curry.

The Menu suggested all was served in a Naan, I would have put this somewhere between a thick Chapatti and a Middle Eastern Pitta.

We were having fun. Clearly, Hector knows how to show a Lady a good time. Then the harassment began. Security wanted us out. We were in a public park which was still open, as far as I knew. No way was I moving on until we had eaten. Others still occupied the remaining tables. A chap, who I guessed correctly was Nigerian, engaged us, time to use diversionary tactics.

What’s the name of the magnificent Nigerian Spicy Stew that I had in Lagos?

He knew exactly what I was talking about: Buka Stew aka Obe Ata Dindin, but he couldn’t remember the name. He was stumped, this bought us the required extra few minutes to eat at an enjoyable pace.

I went back to the tent and called over to thank Mein Host. I asked where Shangreela were based, Huddersfield – was the reply. The Curry of Huddersfield has been well appreciated in the years of Curry-Heute.

Shangreela Caterers (3 King Cliffe Rd, Huddersfield HD2 2RR England)

The Aftermath

Dessert was required to make a Perfect Day. There had to be the spectacular Ice Cream from the University Cafe. It was closed, why so early? Hector was not for giving up. The Uni Take Away next door (same business) had Ice Cream cartons piled up at the window…success!

This is a happy Marg

I’m not having Curry tomorrow, but do plan to overdose again this week, Hector knows what lies ahead, a – Curry Desert.

Posted in Shangreela Caterers | 1 Comment

Glasgow – Namak Mandi – Graduation Day

Posted on June 22, 2019 by Hector

It was time for a break on the third and final day of the Glasgow Real Ale Festival (G-RAF), already, those in the know, were confident that the event had been a success.

I thought I would give Bombay Bad Boy (279 Gallowgate, Glasgow G4 0TR) another chance, but this time I phoned ahead, the given number did not work. If anyone has any more information on this venue, please advise.

I was overdue a return to Namak Mandi (21-23 Bridge St, Glasgow G5 9JB), they have been on the cusp of being added to – Hector’s Recommended Curry Houses – for some time, today could be the day.

Arriving @18.15, a Waiter welcomed me with a handshake and a warm greeting:

Nice to see you, my friend.

This chap I hadn’t remembered, so well done to him. The chap who appeared to be the Head Waiter was very familiar, did he once work at Akbar’s? We would have no interaction, so this may established at a later date.

I was shown to a booth in the corner from where I could survey all, though respecting a family’s privacy prevented more photos of the interior during my visit.

Same menu? – I said to the Waiter.

Same menu – he replied.

The Menu at Namak Mandi is not vast, there are only two Dishes of interest from a Curry-Heute perspective. Once more I would have the Lamb Charsi Karahi at £11.99 for the half kilo. On previous visits I have questioned the actual volume served in my write-ups. Chilli Naan (£1.99) is on the Menu, I asked for mine to have Coriander also, sorted.

*

A much needed jug of Fresh Water was provided, followed quickly by a very refreshing Salad and Raita. I still had some Salad left when the Order arrived.

The Chilli and Coriander Naan was  covered in (Sesame?) Seeds, and as is the norm here, perforations. I heard the family at the adjacent booth order theirs and confirm this was in fact a Roghni Naan, which I associate more with Manchester. The Naan was well fired, only the edges were able to rise. The perforations meant the majority of the Naan was – Thin. I enjoyed the Naan, but it did get cold quite quickly. Once I felt I had eaten enough Bread, it was discarded.

Lamb Charsi Karahi

The Toppings featured a generous quantity of Ginger strips and Fresh Coriander, no skimping here. Appearance wise, this may look very similar to the Karahi Gosht I had yesterday at Karahi Palace, however, this interpretation is an entirely different beast. Although Tomato-based, I assume, this Karahi was less red than those which have been served to me previously.

The Quantity of Meat impressed for the first time, this evening I was convinced that I had the full half kilo.

The Oil was separating at the periphery of the karahi, in fact it looked more Watery than Oily. This was an Afghani Karahi, not Punjabi, the Textures and Flavours would be quite different.

The Masala was minimal in the extreme, the Meaty Flavour from the Lamb was the first thing recorded. The Spice Level was more than acceptable, the Seasoning was below the Hector optimum. One has to question if this really could be classed as a – Curry – a – Spicy Lamb Stew – is probably more accurate, such is the way this Dish had been prepared. For once, this is not a derogatory description.

The Lamb was on-the-bone, I was delighted to find a – Sucky Bone. The pile of bones grew on the adjacent plate. Hector prefers to eat straight from the karahi so that the Dish retains its heat. Although well cooked, the Lamb still required a lot of chewing, but then Hector’s eating style has been forced to change, much slower, methodical, the days of – scoffing – may be gone.

How many times have I written that the Meat offered nothing to the Dish? This Lamb Charsi Karahi was testimony to what can be achieved. The Flavours emanated from the Meat, here the Meat was a – giver – not a – taker.

There was a sense of transformation as I delved further into the mass which lay before me. Green Chillies were encountered, well cooked in. More Masala was found beneath the Meat, here was the Tomato, more Peppery Flavours emerged also.

The karahi was cleared save for a couple of pieces of bone, had I just encountered – Paya?

The Bill

£14.00 I didn’t mind the micro-rounding up given the provision of the fine Salad.

The Aftermath

As I walked back along Carlton Place, again I was left wonder why the waterfront is so undeveloped in our fair city.

A few weeks ago I was invited to the re-opening of Kebabish Grill (323-325 Victoria Rd, Glasgow G42 7SA), alas on that day I was having a pretty poor Curry at Kwiat Peonii (Poznan, Polska). Having observed the pace of the reconstruction, I would have been surprised if this had gone ahead. Today in my – Spam – folder, I found an invitation to the rescheduled opening. Sadly that was for last night.

I feel Namak Mandi have now done enough to be added to – Hector’s Recommended Curry Houses.

Update:

Kebabish Grill is open!

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Glasgow – Karahi Palace – A Midsummer’s Night Seasoned Curry

Posted on June 21, 2019 by Hector

And so on Day #2 of the Glasgow Real Ale Festival (G-RAF), Hector took his break once again at 18.00. No messing around as in yesterday, it was straight to Karahi Palace (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ) where at this time of year the Sun is able to shine on the front of the building. First day of summer, my arse.

As I entered, Chef #2 waved from the cooking spot, no Chef Rashid this evening. There was a throng, a group of young chaps had somehow occupied only one table, yet there were loads of them, some doing their ablutions before departure. Finally, there was peace.

Ayaz, Mein Host, had been outside dealing with the bins, he acknowledged me in passing, he too then headed for the small room.

The usual? – he asked once he was sorted.

Karahi Gosht (£7.90) was confirmed, however, today I fancied a Chilli and Coriander Naan instead of the customary Chapatti.  After yesterday at Chilli Thrill, I was Chapattied out. I had never ordered what is becoming my favourite Bread at Karahi Palace.

Once more at the Beer Festival, some customers were as interested in my Curry exploits as they were in my knowledge of Foreign Bier. A link to the video made by Martyn on behalf of Noely Poly may appear one day.

The Naan arrived first, round and halved. This was unlike the usual teardrop Naan, yet the key properties were present. There were enough burnt blisters, the Bread had risen in parts, the Chilli and Coriander were well embedded into the dough. Soon, I shall try and replicate this at home.

*

Karahi Gosht

Hot-Hot-Hot – Danger, Will Robinson!

The Oil glistened, the Tomato-based Masala shrouded the large pieces of Lamb on-the-bone. The Ginger Strips were present, perhaps less Fresh Coriander than usual, there would be enough in the Naan. Green Chillies were mixed through the Masala. The aroma from both Karahi and Naan was seductive.

Ayaz passed as I was taking the ritual photos, he smiled.

I’m making you famous – as if I needed to justify my actions.

The first dip of a piece of Naan into the Hot Oil was another – Wow! – moment. There was a harmony, the Naan was unbelievable, this tasted more Bread-like than any Naan I have ever encountered. This was going to be another – special event. When the Masala had cooled sufficiently, some was scooped on to the astonishing Naan, there was an explosion of Flavour on the palate. The Meat was too hot to touch, but not too hot to eat. This I can never comprehend. Hot Curry with Mega Flavours, another perfect day.

The pile of Bones grew on the plate, some Sucky. Bones add so much to the Flavour. The Spice, the Seasoning, I made no notes, all was as the Hector seeks. It’s over six weeks since I last ate at Karahi Palace, I have had some very good Curry in that period, and some therefore that was relatively poor, this was simply – Perfection.

I gave the thumbs up to Ayaz, he told me that he had cooked the Karahi Gosht.

So who cooked the Naan?

It was Chef #2, whom I can now identify as – Chef Anwar.

I told him that this was the best Naan I had ever eaten. It was, Hector eating this much Bread is unheard of.

Why Karahi Palace is not queued out the door still baffles. One fears that when the Barclay’s complex is in full swing, this humble venue may well be.

The Bill

Ten Pound.

This is uncanny, the same amount at three venues on consecutive days. This must be – Be Nice to Hector Week.

The Aftermath

The Clyde was looking splendid in the evening light, a pity Glasgow’s Riverside is not the hive of activity it could be.

Back at G-RAF, I worked until closing time with just the three Masala splashes on the polo-shirt.

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Glasgow – Chilli Thrill – Chef Khalid keeps his promise

Posted on June 20, 2019 by Hector

noHector had a cunning plan. Working the three days of the Glasgow Real Ale Festival (G-RAF) presents three Curry opperchancities near to the Briggait. Chef Khalid at Chilli Thrill (35 High St, Glasgow G1 1LX) promised Hector that given a day’s notice, he would cook – something special. Chilli Thrill would be visited this evening on my way back from Bombay Bad Boy (279 Gallowgate, Glasgow G4 0TR) where hopefully the Staff Curry would be available.

Taking my break at 18.00, I headed up to Gallowgate passing the Billy Connolly Muriel (sic). At 18.15, once again I found flashing lights and the shutters down. Bombay Bad Boy does not open at the advertised time of 16.00, so when?

Rather than just announce an intention to dine at Chilli Thrill, I decided to explore more of their Menu. In April, the Lamb Karahi was acceptable, Hector had been promised better.

The – Bread Chef – greeted me as – Chief – when I entered. I took a seat and studied the menu.

The – Authentic Dishes – (£8.50) looked promising. I decided upon – Krella Gosh – and a Spicy Nan (£2.75). Sadly no Karela was available. Meathi Palak Gosht (who prints these menus?) was the fallback. At this point Chef Khalid came out from the kitchen to greet.

Do you have half an hour? – he asked me – I’m going to make Keema.

The offer had to be accepted, a Vegetable Pakora (£3.50) would pass the time.

Moments after retaking my spot, Bread Chef brought a polystyrene container with twelve large pieces of Pakora and an Interesting Dip. A few streets away in the Merchant City, one can only speculate with horror as to what this would sell at.

The Pakora had a good Spice Level. As is the custom, it appeared to be double fried, unlike the very fresh Vegetable Pakora served at The Curry of India (Wroclaw) some ten days ago. Twelve pieces of Pakora (large), quite a challenge, I enjoyed every one.

Bread/Rice was finally mentioned. I decided a single Chapatti (£0.80) should suffice. Bread Chef went off to do his bit.

On studying the menu, Keema Allo Mirch was first in the list of – Authentic Dishes. I wondered if Potato would therefore be included. Mirch is Chilli, for those who do not speak every language of the Indian Subcontinent.

At 18.50, a brown paper bag and a massive plateful of Curry were presented.

I made you two Chapattis – declared Bead Chef.

I’ll probably only manage one – was the measured reply when I opened the bag to find two huge Chapattis. The Chapattis were made from Wholemeal Chapatti Flour, substantial would be an understatement.

Keema

There was no Aloo, however, there were plenty sliced Green Chillies of the large variety. Onion was visible too, well cooked in. The Fresh Coriander was a welcome sight, one can never take this for granted as was proven at Koh-I-Noor (Largs) last weekend when Parsley was the garnish.

The Keema was piping hot, this is how food should be served. The Earthy Flavours registered from the first intake. Without cutlery I was using the Chapatti in a near traditional manner. I decided to see how far I would get before asking for a fork.

There was a big Spice Hit which was multiplied when a Chilli was encountered. The Seasoning may have been a tad below perfection. The Overall Flavour was distinctive, not the norm. I recognised that which dominated, but couldn’t name it. I concentrated on the eating, not the analysis.

Having used the Chapatti as my spoon, I realised I had eaten way more Bread than I normally would have, I was not even at the halfway point point in the Keema. I fetched a plastic fork, the Bread was abandoned, the second Chapatti was going to Hector’s House, as would half of the Keema.

Chef Khalid came out to check on my progress. He was happy that I was enjoying his creation. I told him I would be taking away quite a bit.

The Keema was way better than the very Mainstream Curry which I was served in April. I would certainly like to try more from the – Authentic Dishes. Bring on G-RAF 2020.

The Bill

Bread Chef was doing the tally, he nearly forgot the Pakora. He mentioned a number which was higher than eleven.

Make it ten Pound – said Chef Khalid as he approached the till.

Hector is never ashamed when a Bill is rounded down, there has to be something tangible for the time spent promoting Curry.

The Aftermath

Walking back along Trongate, the full Flavours of the Curry were still firmly on the palate. Cinnamon – came to mind, but perhaps tempered by Clove. Chef’s secret.

You’re the Curry Guy! – is how Hector was addressed by a handful of customers at the Foreign Bar (Bieres sans Frontieres). The Calling Cards were given to a few chaps this evening. The Curry Houses within a ten minute radius of The Briggait may do well this weekend.

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