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!

Posted in Namak Mandi | Comments Off on Glasgow – Namak Mandi – Graduation Day

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.

Posted in [Karahi Palace] | Comments Off on Glasgow – Karahi Palace – A Midsummer’s Night Seasoned Curry

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.

Posted in Chilli Thrill | Comments Off on Glasgow – Chilli Thrill – Chef Khalid keeps his promise

Glasgow – Sheerin Palace – Kofta Anda!

Posted on June 19, 2019 by Hector

Hector does not get to Sheerin Palace (300 Allison St, Govanhill/Crosshill, Glasgow, G42 8HQ) anywhere near often enough. Curryspondent Dr Ed recently mentioned the new ceiling. Curry and a new ceiling, hold me back.

Arriving for Breakfast/Lunch/Dinner mid-afternoon, I was delighted to see Kofta Anda, about three portions left.

The usual Aloo Gosht and Chicken Pilao were anticipated, today, no sign of Aloo Gosht. Some have suggested that the Chef at Sheerin Palace makes it up as he goes along, we need a Menu. Ahmed, Mein Host at Desi Cafe (140 Allison St. Glasgow G42 8RP), formerly of Sheerin Palace, says he once cooked Kofta Anda for me here. Kofta Anda served in a Shorva, Hector has grown to love it. This may well be only my third Kofta Anda at Sheerin Palace.

The Vegetable Curry which I missed by minutes the last time I had Kofta Anda was also available, plus something that looked like a Daal Makhani variant. So much choice – Heute.

The young chap who was serving had to take a phone order. I have never understood why in any business, those who are present have to wait whilst a phone-call is taken. We are here, sod the phone customer. A more familiar chap served me: Kofta Anda, a small Vegetable Curry, one Chapatti. I looked at the fridge, still no Sparkling Water.

I took my seat, a lone diner was just finishing, too late to discern what he had. I looked upwards. Sean D’Lear, very posh, the tables still need more regular wiping and the floor swept. This is Sheerin Palace, one accepts what it is.

The young chap brought cutlery and a glass, Tap Water was then ordered. The Chapatti came first. I looked at the Bread, freshly made, an ample Chapatti, how cool would it be before the rest arrived? Fear not, the microwave had been put to good use.

Kofta Anda

Four Lamb Meatballs and a whole boiled Egg in a Shorva. Shorva, the antithesis of the Hector Curry, however, this is something very special. Rich in Herbs, Seasoned to perfection and a kick that hit the back of the throat, what’s not to like? The four Kofta were halved to make eight, these were halved to make, a plateful.

Splash! I dropped the spoon but somehow avoided covering myself in Shorva. Rice would have avoided this risk, Hector the brave. This was truly magnificent, I could eat this every day. There’s more.

Vegetable Curry

Nobody could possibly make a Vegetable Curry to match nearby Yadgar, this ran it close. The Minimal Masala was in the preferred style of Hector Curry. What an array of Vegetables: Potato, Carrot, Pea, Sweetcorn, Green Chilli, Aubergine, and Cauliflower. Oops, a stray piece of Red Capsicum emerged, just a sliver, set aside.

The Spice was not as intense as the Kofta Anda, the Seasoning was there, the Flavour astonished.  It was an honour to celebrate this Curry.

The young chap came though to check all was well. I was told that Sheerin Palace only use fresh Vegetables, not frozen. Not even the Peas? Kofta Anda is prepared on Wednesday and Saturday, Keema Aloo Mutter on a Monday. The rest of the week is Aloo Gosht. Now I know, but arriving this late in the day was taking a risk.

The food had been served piping hot, as I wiped the plates clean there was still a reasonable warmth. I had eaten from the separate plates, why decant to a cold plate?

Sheerin Palace, simple Fayre but Quality guaranteed.

The Bill

Just £10.00 – to quote the young chap.

The Aftermath

Would you like Sweets? – I was asked as I was halfway out of the door. I declared my preference for savoury.

Had I heard – Hector – when he was telling me about the Menu?

Meanwhile, along the street, no sign of activity, yet.

Posted in Sheerin Palace | Comments Off on Glasgow – Sheerin Palace – Kofta Anda!

Hector cooks: Aloo Taare Ko & Kofta Burgers

Posted on June 18, 2019 by Hector

Kofta Burgers? A typical Burger Night at Hector’s House features home-made Beef Burgers with Pan Fried Potatoes. Tonight we had the – Spicy – version. Following my own recipes for Seekh/Kofta Kebab and Aloo Taare Ko, the minimal, extra effort was well worth it.

Beef Mince was used instead of Lamb, I used the cheaper 20% Fat Mince hoping that this would keep everything moist. Instead of grilling the Kofta, they were baked for half an hour at 180ºC.

This gave plenty of time to cook the Potatoes.

*

Unusually, in the Aloo Taare Ko recipe, the Potatoes are cooked from raw. This still surprises, especially because the outcome is always so favourable.

*

*

Aloo Taare Ko

Marg could smell the aroma of – Indian Cuisine – as soon as she entered the house, she assumed it was – Curry Night.  For inexplicable reasons, Marg appeared even happier with what she saw being prepared in the kitchen. When Marg tasted the Aloo Taare Ko, her appreciation was summed up in one word – Coriander!

The Aloo Taare Ko was suitably Seasoned, the Spice was Moderate, the blend of Spices simple, but very effective. This was a winner.

Kofta Burgers

When baked, my Burgers do turn out – Pale. Sometimes I grill them, usually not. The excess Fat had separated from the Burgers, Moisture was retained, as hoped for.

Marg tore in and didn’t spot the difference until she encountered the – Coriander!

Perhaps I should cook everything with Fresh Coriander?

The extra Flavours from the Spices made quite a difference compared to my – normal Burger. Next time I might use the grill to create a crustier exterior.

Bottom line, Marg was well pleased with her dinner tonight, it wasn’t – Curry!

Posted in Hector's Cooking | Comments Off on Hector cooks: Aloo Taare Ko & Kofta Burgers

Largs – Koh-I-Noor – Not Our Day

Posted on June 15, 2019 by Hector

Hector and Marg found themselves in Largs for the second time in a fortnight, today for a 40th Wedding Anniversary. Last time was for world famous Ice Cream, this time there had to be Curry-Heute. Knowing there was a choice of two venues, a decision had to be made. I phoned Anayas on the seafront to see if they were connected to their namesake in Helensburgh, not so. Anayas, Largs, may well be connected to another in Kilbirnie, Annaya’s Grill House in Helensburgh has the – double n. So it goes.

The decision was made to go – Mainstream – to the – well established. Koh-I-Noor (43 Main St, Largs KA30 8AE Scotland) has many positive revues in other sources. As is written in – Curry-Heute, Hector does not seek to criticise those who visit the same Curry House every week and order the same Dish, let’s all enjoy our Curry. Curry-Heute is about exploration, who knows where the next outstanding Curry may be served? One week ago, The Curry of India (Nowownicza 37, 50-147 Wroclaw, Polska) made Hector and his fellow diners take note.

We arrived just after 16.30 two chaps were already tucking in, the remaining eleven tables were empty. We were permitted to take one of the four both booths down the left side of the restaurant, the small tables for two down the middle must surely only come into play when the place is full. Koh-I-Noor seats forty four.

The Waitress brought the Menu, she was back moments later to take a Drinks order. No large bottles of Sparkling Water were available so two 330ml bottles (£2.25) kicked things off.

The Menu frustrated, all the – Koh-I-Noor Specials – had Lamb Tikka (£11.95), not Hector’s preference. Standard Lamb – was only available in the – Golden Oldies (£8.50) section. Both Marg and Hector were determined to try something contemporary, let’s find out what Koh-I-Noor is capable of.

Having noted the Dishes which clearly included – Capsicum – we both went for options which did not. Regardless, I spelled it out to the Waitress that we did not seek Peppers in our Curry:

No Green, Red or Yellow Peppers.

For Marg it would be Lamb Karahi, Hector has learned not to order this in Mainstream Curry Houses, how big would the blobs of Ballast be? Still, we could be surprised.

The Parsee Korma had caught my eye, could this be an authentic Persian Curry in the style of the Desi Korma served at The Village (Glasgow)? When – Chattinad – was spotted, the mind was made up – a treat for your tastebuds – was promised. That Hector loves the distinctive – Smokey flavour – of South Indian Curry is well recorded in these pages. Hector has been perfecting this in – Hector’s Home Cooking – in recent months.

The Special Fried Rice (£3.50) and a Garlic and Coriander Naan (£3.95) completed the Order. Again I asked that – no Peppers – should appear in the Rice melange. We settled down for the wait.

Moments later a Waiter came out from the kitchen to verify our Rice order. The – Koh-I-Noor Specials – come with Rice, we hadn’t spotted this, the Waitress hadn’t told us. It was agreed that we would have the Rice we desired and waive the inclusive, at no extra cost, we were assured.

At 16.45, the food arrived. Given the amount of time we had spent choosing, ordering, and verifying, this was a record.

Marg took some of the Special Fried Rice which was easily enough to share. This contained Peas, Sweetcorn, Sliced Chillies and Sultanas, different. Her first trawl of Lamb Karahi brought up a huge piece of Green Pepper, then another. This was exactly what we had been trying to avoid. The Waiter was summoned.

I related that we had particularly asked for – no Peppers. He assured me there was none in the Chettinad, which I had yet to tackle. He apologised and offered to change the Karahi.

It will only take two minutes – he told Marg.

That worries me – was the Hector response.

Marg was hungry, she was not for waiting any longer, she would deal with the – Ballast.

What is one meant to do in such circumstances? If I begin then manners are out the window. Marg then has to let the Bread and Rice cool whilst she waits for a replacement. Either nothing goes back, or everything goes back.

The Naan was a disappointment. Served in bits, why? It was far too thin, under-fired, peely wally. Between us, we managed to eat half.

Lamb Tikka Chattinad

The Garnish was dubious, Parsley. Fresh Coriander at least, please. A minimal number of sliced Syboes was present too. The Masala had a decent consistency, pieces of Onion appeared to be present as Ballast, in the end these proved to be less obtrusive. Chickpeas will never be Hector’s favourite Vegetable, however, mixed in like this, never a problem. Red Chilli – was mentioned in the description, I hoped to see the customary large – smoked Red Chilli – that my favoured venues incorporate, not here. Time to eat.

The hoped for distinctive – South Indian Flavour – was not there, nor would it emerge. Instead, there was a Sweetness which Hector eschews in Curry. Initially it was thought this may have been from the Sultanas in the Rice, however it was later verified that this was not the case.  The Spice Level was at the bottom of the scale, the Seasoning was lacking.

The Meat was into double figures, a decent portion. I felt no sense of this being Tikka Lamb which was both a positive and a negative. I love Lamb Tikka as a Starter, Lamb Chops – Mmmm. This can dominate a Masala, but not today, the plus. The Lamb was fine, given the speed of serving, how long the Meat and Masala had been in each other’s company, one can speculate.

I was left to wonder, in what way was this Curry a – Chettinad?

Lamb Tikka Karahi

The Toppings were Raw Onion, Ginger Strips and more Syboes. The Masala again had a good level of viscosity but was excessive for what one might expect in a true Punjabi Karahi. A Soupçon came in Hector’s direction, the Flavour was markedly different from the Chettinad, the Sweetness was not there, so not the Sultanas then, this had a sharper Flavour, better in fact.

Some of the Lamb is Tender, some chewy – Marg informed me, this was noted. Marg also mentioned the powerful Flavour of Ginger throughout, this pleased. Not too much Onion either.

The Waiter checked on our progress. Apart from the mountain of Ballast which was growing on Marg’s plate, we had to be reasonably content with what we had. Mainstream Curry, no more. He went on to explain that the Chef had been led to believed that we did not desire – Black Pepper – in our Curry. This puzzled. Who had made this interpretation? I had been precise and had listed the three colours of Capsicum.

Three regulars came in and were warmly greeted. The took a booth diagonally opposite. Their drinks were brought on a tray, the glasses were top heavy, cue the inevitable. A pint of Cola went flying, firstly across the tray, and then drowned the table. Fortunately the diners were able to sit back and avoid disaster.

Was your food OK? – asked the Waiter as we finished our meal.

It was OK – replied Marg, it was certainly no more than that.

Not our day – was his final comment.

The Bill

£30.35 The Bill showed a total of £25.75 for food, £4.50 for drinks, addition! The food element was less than anticipated. I did observe that the Waitress had made no attempt at recording the request for – no Peppers. Had this been the trigger for an allergy, then what?

The Aftermath

The Calling Card was left, I couldn’t bring myself to spoil their day any further. I would still like to establish the efficacy of the Parsee Korma served here, however, if there’s ever another Curry in Largs, it may well be at Anayas.

Menu – Extracts

Posted in Koh-I-Noor | Comments Off on Largs – Koh-I-Noor – Not Our Day

Glasgow – Yadgar Kebab House – New Signage on the Southside

Posted on June 11, 2019 by Hector

Tuesday has been Lidl Shopping Day with Mother for some years, followed by lunch. Sadly Curry began to have adverse effects on the octogenarian, consequently Hector usually tolerates – other food. But not today!

Driving along Calder Street, the newly restored signage for Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP) stood proud. Kebab House – has been dropped from the main banner, however, the original logo maintains on what could be a new illuminated sign. Suddenly, the need for Aloo Gobi became fixed in the mind, Hector would return later after – mother duties – were fulfilled. En route to – Chez Maman – we passed what was Lasani Grill. That the premises were being refurbished has been observed in recent weeks, today – Al-Anwar – had replaced – Lasani Grill – … another case for – Hector Holmes.

It was after 16.00 when I got back to Yadgar, Aloo Gobi was on display under the counter. Naveed took care of the Order, a solitary Chapatti would accompany.

No Pakora? – enquired Naveed.

I explained I was here for a snack, dinner will be later this evening, Marg working particularly late.

Three other tables were occupied, I acknowledged the only other – lone diner – as I took one of the smaller tables.

Naveed brought a Mango Rubicon, then moments later, the Aloo Gobi and Chapatti.

Aloo Gobi

A Thick and Minimal Masala was topped with sliced Green Chillies, Ginger Strips and Fresh Coriander. The Cauliflower was on the soft side, the Potatoes were perfect, the Masala, well… The Spicy Kick was there, the Seasoning spot on, it’s all about the Flavours. The Taste of Yadgar – is oh so, powerful. Whatever their blend of Herbs and Spices, this was once again magnificent. Every crumb (!) of the freshly made Chapatti, every morsel of the Aloo Gobi was devoured. This was Punjabi Cuisine at its best, and not a single piece of Meat.

Naveed passed by as he served other diners. I took the opperchancity to mention what was Lasani Grill. If I understood and recall accurately, it is the chap who originally established Lasani Grill who is back, or will be. Al-Anwar – is not operational as yet. A Big Name – is how Naveed described him, Anwar is the family name at Yadgar, another branch of the family? There will be more on this as soon as. Meanwhile, I note that Kebabish Grill on Victoria Rd is still not open, yet the Grand Re-opening was meant to be last Friday. The ongoing roadworks cannot be helping.

How do they (the Chefs) get so much Flavour into those Vegetables? – I asked Naveed in whatever is the opposite of a rhetorical question (a question). I know it’s a big secret.

Naveed offered me Tea etc., declined as ever, I had accomplished my mission.

The Bill

£5.00 Hector rates.

The Aftermath

The young waiter/gopher was resplendent in a Yadgar polo-shirt, I suggested to Naveed that they should be on sale. T-shirts and baseball caps too – he replied.

Watch this space.

Posted in Yadgar Kebab House | 1 Comment

Wroclaw – The Curry of India – Hector’s 50th Curry in Polska, and it’s a Good One!

Posted on June 9, 2019 by Hector

With an additional three city centre Curry Houses to choose from since my last visit to Wroclaw two years ago, there was hope that one might be decent. The Wroclaw Curry Scene is evidently developing, yet none of the venues visited to date have been particularly impressive. The Curry-Heute coverage of the Polish Curry has become extensive. Today marks the 50th Curry in Polska, only the UK and Deutschland have more coverage.

The Curry of India (Novownicza 37, 50-147 Wroclaw, Polska) is the newest addition, having opened in the last month. Ricky and I agreed yesterday at the Wroclawski Festiwal Dobrego Piwa to give this new business our custom. Hector arranged to meet up with The Man from Bradford et al at Targova at noon, in time for an early afternoon Curry. Ricky was accompanied by Ian, Paul, Vanessa, and Doug. Doug was not up for Curry-Heute.

The Curry of India is only a couple of blocks from Targova in a residential area. Given how easy it is to find places these days, one may conclude that a High Street locus is no longer necessary. If people wish to eat a particular style of food the array of venues is at one’s fingertips, and hopefully Bloggers can facilitate the final choice.

Howard was sitting outside The Curry of India as we arrived at a very punctual 12.30. Two young ladies were sat at the far end of the main dining room, I checked through the back, six of us would be better accommodated by moving tables in the main room.

Menus were provided, a Sunday Special Menu was accompanied by the Main Menu. Each Main Dish would be accompanied by Rice and a Drink for around a Fiver (Sterling). Either this was going to be a restaurant providing excellent value, or very small portions. The merits or otherwise of laying out the Menu in this manner should evolve in this write-up. More complex Rice Dishes were available separately, but why would one order say Jeera Rice (Zl 7.00) if one was already getting Plain Rice? Having got our heads around the Menu, Hector began the task of recording the Order. It was agreed we would have Starters, Vanessa and Paul would share two Dishes, Poppadoms were mooted.

Hector’s choices: Veg Pakora (Zl 10.00) followed by Fish Curry and Mango Lassi (Zl 25.00). Howard opted for the same plus a Naan (Zl 5.00). For Ricky, Chicken Pakora (Zl 12.00) then Palak Lamb and a Mango Lassi (Zl 25.00). Paul and Vanessa ordered Papadum (Zl 5.00) twice, plus Prawn Curry, Palak Lamb, Mango Lassi, plus a Veg Pakora to share. Again it was Zl 25.00 for the Mains, Rice and the Drink. Ian would add diversity to the Order: Paneer Pakora (Zl 12.00) plus Daal Tarka accompanied by Salt Lassi (Zl 15.00). Somewhere another Naan was added and Ricky asked for his Curry to be – Hot. The Menu offered choices of Mild, Mild Plus, Medium or Hot. The Waitress suggested she that brought some Chilli Sauce so that we could adjust the Spice Level to suit ourselves.

No sooner had all this been ordered when in walked Steve. We had to rearrange the furniture to fit him in. I now had a new perspective and noticed that the two Ladies received their Starters and Mains simultaneously. This would not have gone down well with us. The Menu setup was explained to Steve. Steve chose Samosa (Zl 10.00) and Lamb Curry with a Lemonade (Zl 25.00).

The Drinks arrived, my second glass of Mango Lassi on this trip. I think its fair to say that we are paying way too much for Lassi in the UK based on how freely it has been given at both Sadhu (Berlin) and here.

*

*

Ricky remarked upon the simple décor and expressed the theory that posh venues don’t serve the Best Curry. Curry-Heute has provided much evidence of this. The Waitress brought a tray with the Starters, Hector was immediately impressed. Too often in Europe, one is served pieces of assorted sliced Vegetables cooked in batter, not proper Pakora.

Veg Pakora

Here was freshly prepared Pakora, not the double deep fried, almost uniform pieces served in the UK. These were irregular in shape which is how it comes out when I make it. I bit into one of the ample pieces – Wow! This had Spice and Seasoning. Potatoes and Peas were clearly visible, and traces of something – Red. Had Capsicum sneaked into Hector’s diet once again? Howard came to the rescue and assured me later that it was Carrot. I was happy to agree. Paul and Vanessa missed Salad and Raita as an accompaniment. Raita (Zl 5.00) is on the Menu, so those who particularly enjoy this, take note.

This Pakora was quite simply Wonderful, easily the best Pakora I have ever been served in Continental Europe.

Chicken Pakora

The portion again impressed. I’ll highlight the price again, just over two Pounds. Ricky tore in to his Chicken Pakora as the fingers and fork show, patience, Dear Chap. One’s food always tastes better after Hector has photographed it!

Excellent – remarked Ricky which is quite a step up from his usual – that were alright.

Paneer Pakora

Ian was at the far end of the table. He assured me his Cheese Pakora was – OK.

*

*

Samosa

A pair, – Yay! A solitary Samosa always looks miserable. These were a good size and were well stuffed. As expected, these were Vegetable Samosas, filled with Potatoes and Peas. Steve observed that they could have been heated more thoroughly, the outside was hot, the inside not.

Papadum

We received two baskets of Poppadoms. Those who took them appreciated that the Cumin Seeds added more Flavour than their UK counterparts.

A Curry-Heute Adage:

When the Starters are outstanding, the Curry usually disappoints.

New plates and cutlery were brought for the Mains. The Waitress then started to arrange the Rice around the table. The Plain Basmati was served in sensible portions, not the excess which prevails across Europe.

Lamb Curry

When I saw this, the heart sank. The Sauce looked very thin and was not a colour I associate with Curry. Somehow in the excitement, a photo was omitted. However, there was a photo of Lamb Curry on the display board outside, and this Curry looked nothing like that one. The illustrated Lamb Curry looked very worthy. Had I ordered the Lamb Curry and been given what Steve received, I would be shooting from the hip.

Steve assured me that it tasted OK, the Lamb was suitably Tender, but he could have done with more Meat.

Fish Curry

The ratio of Masala to Fish was such that this Curry needed the Rice, Bread would have been messy. How Howard could eat this and a Naan beats me. This was a sizeable plateful sitting before me.

The Powerful Flavour from the Fish hit the palate, this was a Fish Curry to savour. The Menu identifies the Fish as Cod. The other listed ingredients were reassuringly familiar. I put it again to the Chef at Kwiat Peonii (Poznan) that this is what should be in a Curry.

Many a Fish Curry has been reviewed where the Flavour of the Fish has not emerged, this Curry was right up Hector’s street, the required Seasoning was present. Howard too remarked positively on the Flavour from the Fish but was less inclined to celebrate this Fish Curry. As has happened over the years, the Fish Curry I have extolled the joys of has not necessarily been to his liking, Indian Mango (München) excepted.

*

The Spice Level was moderate, cue the Red Chilli Sauce. Ricky insisted I add it, the smallest Soupçon was taken. I watched others stir it into their Masala, Hector has met this actor before. A trace was enough to transform the Spice Level, once the heat on the palate is turned up, there is no going back. Why is putting a small pot of Chilli on the table not de rigeur?

Prawn Curry

This appeared to have the same Masala as the Fish Curry, but apparently not. Vanessa told me that the Masala had a – lemony flavour. She also suggested that Fresh Coriander would have enhanced the Curry.

I have written recently about Prawn Curry and so shall say no more.

Daal Tarka

This Daal had visibly large Lentils, where were the Onions, the Tarka? Ordering this as a Side Dish could be tempting, however, with the Menu set up as it is, how does one avoid more Rice? I would say the same for the Mix Veg Curry, whose photo on the display board outside, impressed.

Ian’s verdict on the Daal Tarka – Spicy, but it needed the extra Chilli.

Palak Lamb

This was the winner as determined by the three who got to taste it. For once, Hector was diffident, and none was sampled. The dark Masala, with some Yoghurt/Cream stirred in, was reminiscent of a Daal Makhani. This was not a mass of Herbs without a proper Masala. A lack of Lamb was the universal cry, one may consider ordering a double portion at these prices, but with the Menu as it is, how?

Ricky began with his customary – this is alright, and graduated to – the base Lamb was excellent, it needed the extra hit. Vanessa went as far as comparing this Lamb Curry favourably to that which is served in Bradford. Back to Ricky:

That was most enjoyable, the Naan were (sic) sensibly priced, just needed a Raita and Salad to start.

The Bill

Zl 252.00 (£52.83)   £7.48 per head!

The Aftermath

Whilst Ricky was assembling the cash, I went up to introduce myself to the Waitress. She had observed me taking photos of (nearly) everything.

We are from India – she told me on seeing the photo of Marg and I at the Taj Mahal.

Punjab – she added.

Punjabi Cuisine is my favourite! Karahi Gosht!

The consensus is that we shall be back in Wroclaw for next year’s – Festival of Good Beer. Hopefully by then, The Curry of India will have sorted their Menu, I simply cannot see how the present system is sustainable. Two other venues will have to be visited also: Indyjska Grill and the very aromatic New Delhi.

The Curry of India Menu

Posted in [The Curry of India] | Comments Off on Wroclaw – The Curry of India – Hector’s 50th Curry in Polska, and it’s a Good One!

Wroclaw – Himalaya Restaurant & Bar – Just OK

Posted on June 8, 2019 by Hector

And so to Wroclaw where to date no outstanding Curry has been found. However, the number of venues has increased, so perhaps people are becoming more aware of Indian Cuisine. Before trying one of the new venues, the decision was made to visit Himalaya Restaurant & Bar (Gajowa 41a, 50-520 Wroclaw, Polska) which Hector has long known about but it is on the wrong side of the tracks, being south of Glowny. There was also the likelihood of this being a Nepalese outfit given the moniker, not Hector’s favourite interpretation of Curry.

Tram 8 was mooted by Mr. Google as being the ideal way to get to Himalaya. The scheduled Tram never showed despite the electronic board reporting its imminent arrival. So, it’s not only in Glasgow where one’s chosen means of transport disappears into thin air. I would have been faster walking, but a downpour was imminent.

It was 13.00 when I eventually reached Himalaya, nobody was front of house. I stood for a few minutes, studied the Menu, then eventually had to shout a – hello – to attract attention. A chap, whose origins may well have been from beyond the east of the Indian subcontinent, came out from the kitchen. He let me choose my table and disappeared again.

Kadai Mutton (Zl 32.00) comes with Rice or a Naan. Capsicum was listed as an Ingredient in other Dishes, – Vegetables – were mentioned as being part of the Kadai. When the chap came out again, he sat beside me with a notepad to record the Order. He did not take heed of my request for – no Papryka – nor did he record my drink – Mirinda – a Fanta variant.

A young Polish Lady emerged briefly from the kitchen, glanced in my direction, made no attempt at acknowledging my presence then retreated to the rear of the premises. I sat alone in the empty restaurant for twenty minutes until three more customers arrived. I had the time to count the six tables which sat twenty six in all. Despite there being tablecloths, this place still had the atmosphere of a Cafe. Restaurant & Bar – the fridges were not exactly stocked with a sufficient stock to call this venue a Bar.

The Lady brought my food, dealt with the three chaps and made no contact with me thereafter. No Mirinda, I can eat Curry without a drink.

The portions looked small. The plain Rice was actually ideal in Quantity.

Kadai Mutton

A big blob of Onion stood out. The minimal Toppings of Ginger Strips and Fresh Coriander amused. Why add them, but give so little? I started decanting, oh no. Three big wedges of Capsicum were encountered, one of each colour. These were not going on my plate. So much for the – Vegetables. I counted the Meat into double figures. Quantity was not going to be an issue, merely that I was about to eat Meat and Masala when I had obviously hoped for a larger array of accompaniments.

The Masala had a decent consistency. It may have been blended then more solids added. The first intake revealed a definite – Tang – and an air of familiarity. The overall flavour was remarkably similar to how my own Curry turns out. Hector suspects Tamarind must have made an appearance here. Ego aside, Hector’s Curry is way better than this. The Curry woefully lacked Seasoning. The Spice Level was right at the bottom of the scale, one has to wonder how much Chilli went onto this. The plate was cold, the Curry was not Hot. As I chewed my way through the not so Tender Mutton, so the Dish became even cooler. By the end I would be eating Cold Curry.

There was a – Clove – blast. At times I felt a slight grittiness in the Masala, probably when I encountered the Ginger Strips. The Meat was not giving off enough Flavour, there was no sense of it being – Spiced.

This was not a bad Curry, it simply could, and should have been so much better. Too homogeneous in Flavour.

It was raining, I decided to stay longer, I would have my Mirinda, a half litre bottle for Zl 6.00. The Waitress was in the room but hiding behind a computer screen. I had to do a – Harrumph. She came over.

Mirinda.

Meer-inda – she repeated.

When she brought it, I asked for the Bill.

The Bill

Zl 38.00 (£7.93) A fair sum.

The Aftermath

Suddenly the Waitress revealed her charm. I assumed she had only a little English, how wrong. On presenting the Calling Card she asked how I found the Curry.

It was OK.

Just OK? – she replied.

I showed the Huawei, there was a smile of recognition when she saw Poznan. I told her that I have had Curry across Polska, Krakow is where I have found the best restaurants.

It’s a pity the Waitress had not been more engaging previously.

By the time I left, three other pairs of diners had entered.

And so to a Bier Festival. Tram 31 would take me from the same stop that I had alighted at earlier. Tram 31 may have got me here sooner.

Menu extracts

Posted in Himalaya Restaurant & Bar | Comments Off on Wroclaw – Himalaya Restaurant & Bar – Just OK

Poznan – Kwiat Peonii – Chef needs to go on a Curry Course

Posted on June 7, 2019 by Hector

Kwiat Peonii (plac Wielkopolski 5, 61-745 Poznan, Polska) was not the intended venue this lunchtime. Two new names popped up in a search for Indian Restaurants in Poznan, and both were due to open at 11.30 which was perfect, potentially. With a 12.58 train booked to Wroclaw, 11.30 was the ideal time to dine. I arrived at MATA Indyjska Restauracja (Wroclawska 25, 61-833 Poznan, Polska) just on 11.30, there was no sign of life. The Menu on display looked simple, but interesting, this is certainly one for next March when Pendragon play in Poznan.

The fallback was Spicy Masala (Sieroca 5/6, 61-772 Poznan, Polska) which I knew to be a Takeaway but is now operating under the banner of – Victoria Food. Both venues are just off Rynek, minutes apart. Victoria Food was open, there was a lot of open space with a table at the far end where a chap was sat.

Are we an Indian Restaurant?

Delivery only – was the reply.

Who phones for Curry at 11.40? Actually, their website shows Pizza and Burgers before it gets to Curry. Hector had a Burger for lunch yesterday in case anyone was wondering what happened to Curry-Heute.

Kwiat Peonii is located at the corner of the market square and handy for the No. 8 Tram which takes one to the far side of Glowny and Sala Ziemi where Steven Wilson performs on occasion. I entered at 11.45, two diners were already in situ. The Waitress brought an array of Menus, one was for Ice Cream. I didn’t even glance at the Lunchtime Menu which was an oversight. Having processed the photos, I learned something about Kwiat Peonii which may explain my somewhat negative review on Visit #1. Mutton Rogan Josh (Zl 42.00) was the spontaneous choice after I checked what I had last time – Handi Meat (Zl 39.00). Rice was inclusive, so that negated any thoughts about Bread. A Bottle of Sparkling Water (Zl 7.00) completed the Order.

Something Yellow was placed before me.

Cucumber – is what I thought the Waitress said. It wasn’t Cucumber, it might have been Potato, whatever it was, it was Cold and not Wonderful. I decided not to finish it, why eat something this unpleasant?

*

The Curry arrived at 12.02, the 12.30 Tram was the objective. The Rice had Peas which was commendable, the portion was a ideal size to cover a plate, but look at how the Curry was served.

*

Mutton Rogan Josh

Six large pieces of Meat sat in a standard, blended Masala. The Masala had a decent viscosity, I couldn’t help but recall my visit last year when the Handi looked excellent but did not produce the required levels of Flavour.

Tipping the Rice on top of the Curry felt a bit weird, like eating upside down. The first intake of Masala revealed a decent Kick, we had Spice. Basically, that was it, I could stop now.

Smaller pieces of Meat were embedded in the Masala. Each of the larger pieces had to be halved. No complaints about the Quantity then. The Meat was delightfully Soft, very Tender. I kept waiting for something to happen on the palate. We had Spice. The Menu listed the Ingredients, the base for Curry was present, but what was missing? The lack of Seasoning was very apparent. Cinnamon, this Curry needed Cinnamon, and more Herbs. Fresh Coriander was mentioned, was that just the Topping. Cardamom, Cloves, something more was required. What I had here was no more than a Spicy Lamb Stew. If that is Curry, then so be it. What was written on the Lunchtime Menu that I hadn’t spotted? Nepal! Hector avoids Nepalese Restaurants, they disappoint, usually haven’t a clue. The Chef at Kwiat Peonii needs to go on a Curry Course.

The Bill

Zl 49.00 (£10.17) I paid by card, most Poles don’t appear to use cash. Sterling is less than five Zloty to the Pound, a first.

The Aftermath

I left a Calling Card even though I only tend to do so on a first visit.

Somebody here needs to source better ingredients.

The 12.30 Tram was a minute early.

Menu extracts

Posted in Kwiat Peonii | Comments Off on Poznan – Kwiat Peonii – Chef needs to go on a Curry Course