Edinburgh – Lazeez Tandoori – Ah well then

Posted on May 23, 2019 by Hector

The monthly trip to Staggs (Musselburgh) used to be on a Saturday and often concluded with Karahi Gosht at Karahi Palace (Glasgow). Since the move to Thursday trips to Musselburgh, midweek Curry on the return has become sporadic. Enter – Chapatti John. In recent weeks, the very impressive, and now recommended, Rustom Restaurant has become the focus of attention it was time to take John somewhere different.

Lazeez Tandoori (191 Dalry Rd, Edinburgh EH11 2EB) is the Edinburgh venue which has been reviewed most on Curry-Heute, a Takeaway with a few tables, which like – Rustom – serves Hector’s preferred Punjabi Cuisine. This style of cooking is less common in the east of Scotland. We arrived at 20.10, the optimum table was free.

Two Chaps were behind the counter, one taking Orders over the phone, the other serving the steady stream who came in to place/collect. I took Menus from the counter, John was happy to follow my lead. Lamb Karahi (£9.95) had to be John’s first Curry at Lazeez Tandoori. Three Chapattis (@£1.10) and a Chilli and Coriander Naan would accompany. At last, Chapattis at an acceptable price. The Naan was not priced on the Menu, it would cost between £2.75 and the £3.75 which was being charged for the Cheese and Garlic Naan.

I suddenly felt extra hungry and so suggested Starters. Lamb Seekh Kebab (£3.50) for Hector, for John, Chicken Tikka (£4.50). I went up to place the Order. I made a point of asking the Chap to ensure that no Capsicum be added. If it was already cooked in, so be it.

He won’t – was the reply.

In the past, Hector has had Capsicum-free Dishes prepared specially.

We sat and watched the traffic. John needed to use the Facility. He approached the counter to ask to use the Lazeez Facility but was declined. Strange, this has not been an issue previously. I believe there was a Lidl round the back.

The Starters were brought at 20.30, by this time we were really hungry.

Chicken Tikka

What a mass of Meat! The Salad and Red Sauce provided Diversity, this was quite a plateful.

That is exceptionally good, and well worth the wait – began John who was beginning to wonder how long the Starters were going to take.

The salad is in perfect condition.

It’s not often such praise is given for the Salad.

Lamb Seekh Kebab

The pair of well singed Kebabs were accompanied by a similar Salad and this time,  a Raita.

Spice! Bloody Hell – was recorded.

These were easily the Spiciest Kebaps that Hector has ever encountered. Some may not have coped, I wonder how many people were sitting at home this evening having ordered these and going – wtf? This was a memorable Seekh Kebab, and it was so good to once again have the Lamb version, so much better than Chicken.

The Breads and Mains arrived as soon as we had finished our Starters. The Chapattis were of standard size and girth, enough to keep John amused, for a while. The Naan had everything Hector now looks for. The edges were Puffy, the centre not too Thin. The firing was as is sought, burnt blisters. The yellowness intrigued, however, the Coriander Toppings was generous, the Chillies were harder to spot. Another source of Spice, just what the Hector palate needed, not.

Lamb Karahi

So few venues can serve a Karahi Gosht of this Quality. The Fresh Coriander sat atop the Thick Masala which was already releasing the Oil towards the edge of the karahi. Tomato Seeds were abundant, so one assumed a Tomato base to the Masala. It was impossible to determine how much Meat was here given that we would both eat from the karahi, Needless to say, there was an appreciable amount.

John made rapid headway, devouring nearly all before him. He did stop when all three Chapattis were done. Surplus Naan went his way.

The Lamb Karahi was – Hot. The Lamb Karahi was – Spicy, Killer Spicy. On dipping the Naan into the Masala it was clear that no prisoners were being taken this evening. The taste-buds were about to be shot, or so I thought. On taking each piece of Meat – Chef’s Payback – was manifested. I have written so many times of the disappointment of being served Curry where the meat adds nothing to the experience. Tonight, every piece of Meat – exploded – with Spice and Heat. This Lamb Karahi was – a blast – of Spice! Hopefully it might go some way towards curing Hector’s present lurgy.

Small pieces of Green Pepper had been cooked in with the Masala. These were set aside as they were encountered. As long as they are not eaten, there should be no nasty after effects.

Towards the base of the karahi, so more Seasoning and hence more Flavours emerged. This surprised, this level of Spice frequently means next to no Flavour at all. John commented on the slow pace of my eating. I have little choice these days, each piece of Meat was thoroughly chewed, meaning the full effect of every piece was, em – endured. The Hector plate was proving to be resilient.

I had spotted the Lady Hostess making brief appearances behind the counter, she was evidently busy in the kitchen. Sitting with my back to the counter, I do not know at which point she spotted me, it was sixteen months since my last visit to Lazeez Tandoori.

She called over to ask how we were enjoying our food.

That was the Spiciest Seekh Kebab I have ever tasted.

We’re all fasting and so we haven’t tasted anything.  You never said – no Capsicum – she continued.

I did – I replied – I told him – pointing to the Chap who had served.

Not too much? – she enquired.

That much – I showed her the small mound on the otherwise unused plate.

It’s in the Bhuna – I was told, and so I conclude that the Bhuna is used as the base for the Karahi.

I like it in everything.

Hector has other ideas, hence – The Curry-Heute Campaign.

I suggested that it should never appear in Indian cooking. I can eat it but it’s the after effect – the belching. (and the unpleasant after-taste) At least this was not the mass of Ballast that too many venues dish out.

The Bill

£34.20 I was then able to establish that the Chilli and Coriander Naan was charged at £2.75, the lower end of the scale.

The Aftermath

Our conversation continued. I mentioned that I was going to the The Village (Glasgow) Ramadan Buffet on Saturday night. She has been and appreciated the Punjabi Fayre. The serving Chap said he didn’t like the food.

Ah well then.

Menu – Extracts

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Glasgow – Banana Leaf – Remember Glasgow Curry?

Posted on May 22, 2019 by Hector

Glasgow Curry? It has been a while. Since my last visit to Tuk Tuk on Sauchiehall Street, I have been keen to get back to Banana Leaf (76B, Old Dumbarton Rd, Glasgow, G3 8RE) and enjoy the strong taste of South India. There was a Fish Curry on their Menu which I had yet to experience – Chappala Pulusu – (£7.99) with inclusive Rice. Inclusive Rice, Saravanaa Bhavan (Croydon) recently tried to charge me a similar amount for Rice alone, no way.

The Paratha (£1.50) served at Banana Leaf is amongst the best served in Central Scotland. Having made my own on Monday of this very week, I was keen to compare.

I sat at the table nearest to the counter and waited to be served. As I did so, a Takeaway customer came in, She insisted I be served first, honourable. The Order was placed, no Drink, none asked for, nothing came, not even a glass of water.

A different Chap brought the Curry and Paratha, there was no sign of the Rice. After I had photographed what sat before me, I stood up and enquired if Rice was coming. It arrived a few minutes later, a large portion, but not excessive. Fortunately, all of the food was Hot, and so the slight delay was not detrimental.

The Paratha was the standard size as served at Banana Leaf, small. However, with this Quanitiy of Rice, this was quite enough. The Paratha, served whole, was suitably layered and flaky. It was not as light and fluffy as served on earlier visits, a Paratha as soft as those served at Tanjore (Edinburgh). I felt an inner pride, my home-cooked Paratha was not a million miles from that which sat before me.

Chappala Pulusu

This must be the Soupiest Curry I have ever been served. In terms of – Glasgow Curry – thankfully this was atypical.  As I decanted the liquid on top of the Rice so I wondered where was the – Fish. The Fish pieces, when encountered, were small and not flaked as such. For the price being charged, I felt that this was still value for money.

The Masala was Thin, abundant, but nothing like a Punjabi Shorva which is more – gravy-like. This had a sense of – Creaminess – about it. I found a string of what I took to be Spinach, cooked, in. A Shorva tends to become absorbed by Rice so one ends up with quite a Dry Curry with coloured Rice. This scenario was nothing like that, perhaps saturation point had already been reached when I started eating, there was still a lot of surface Sauce.

There was a Big Spice Hit from the off, the Seasoning was – Spot on. I had already set aside the pieces of large dried Red Chillies which I have come to associate with South Indian Cuisine. Dipping the Paratha in the Masala alternated with scooping up some Rice and Masala with the occasional piece of Fish. The Flavour from the Fish was intense, very impressive. I did eke out the Fish to make it last for the duration.

How is it? – asked Mein Host.

Spicy – I replied, he smiled.

I had to enquire about the making of the Paratha:

What flour do you use?

Plain flour.

Not Chapatti?

No, plain.

Like cake flour?

He nodded.

One day Hector will be able to replicate a – Tanjore-style – Paratha.

By the time I had finished I was decidedly full.

The Bill

£9.49      Money well spent

The Aftermath

Curryspondent Robbie told me last month that Shah’s Kitchen across from Banana Leaf was no more. Whilst the signage remains, it looks as though the food to be served from this Takeaway may well be from east of the Indian Subcontinent.

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Hector cooks Butter Chicken & Paratha

Posted on May 20, 2019 by Hector

Finally, Hector presents the much promised Butter Chicken as inspired by watching Parveen’s Sunday morning TV programme. The Base Sauce of Tomatoes, Garlic and Green Chillies was cooked back in February, the day I first attempted Tandoori Chicken. That batch was frozen and kept until today. Soup.

On defrosting I wondered why I had even bothered, not my style of Curry. Ah, it’s Marg’s favourite.

Today, Chilli Powder, Salt, more Chillies, Cream, and of course half of the shown Butter, would be stirred in. According to Parveen’s programme, Butter Chicken is best cooked with Tandoori Chicken, I cannot say this is what I have witnessed in the years of watching Marg devour this Dish. The Tandoori Chicken was prepared as before, however, a Curryspondent suggested I place the coated Chicken on a rack to ensure efficient cooking all round.

So I did. Forty minutes was the time given back in February, just as well I looked, after half an hour, the Chicken was nearly cremated. Twenty five minutes next time, or less. More supervision required.

The – Tandoori-style Chicken – was still edible, like Hector, Marg enjoys burnt extremities. This would set the limit.

Tomato Soup – is what I had before adding the Chicken. With the Cream it was as good as any Quality Brand, that’s one for the future. Once the Butter was added the Masala, a term I use for the first time, was transformed.

The unsightly – red – was toned down, the Masala began to thicken, more-so when the lid was removed. This actually looked quite decent, it needed an Interesting Vegetable. In went the Mushrooms. Behold:

*

Butter Chicken

Whilst the Chicken was rapidly cooking, the White Chapatti Flour was mixed with Eggs and Water to create a pliable Dough. Ghee was spread across in the time honoured manner, writes Hector who has only done this once previously. I made Dough-balls of varying sizes, experimentation is the name of the game.

*

The Tawa would finally be given its first test on Fresh Dough. I have tried in the interim frying my Parathas on a dry Tawa, there clearly needs to be at least a film of Butter.

As soon as I started the smaller Paratha I knew I was on to a winner. It did all it should, the Layering and Flakiness became very apparent, a hint of a – Swirl. The second larger piece of Dough responded even better. Should I go for even larger and thicker?

Paratha

Definitely – oily – the Parathas were dabbed, much better. If Hector can produce a decent looking Paratha, then why can’t – every – restaurant?

Leftover Basmati with Peas was served as a back up, just in case the Bread was not edible.

Marg declared the Tandoori Chicken element to be good enough to eat. Lemon – was an observation. I did not hold back on the Lemon Juice in the marinade. She liked the – burnt bits – as I expected she would. The – Richness & Thickness – of the Masala impressed, this was a viscous Masala. The Spice Level was only  – moderate – which surprised given how many Chillies had gone in.

This Curry was far from – Bland.

The last photos summarise the meal: the solitary scrap and the Flakiness of the Paratha should be visible, Margs’s dish wiped clean is proof she had not been condescending in her praise of Hector’s attempt at – Butter Chicken.

If, and it’s a big – if – I make Butter Chicken again it will be with Raw Chicken in the second phase of cooking.

Next up: Lamb Chops and Naan. Don’t hold your breath.

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Edinburgh – Rustom Restaurant – Questions answered, in The Heart of Midlothian

Posted on May 18, 2019 by Hector

On Thursday it was announced that The Company were going through to Edinburgh on Real Ale related matters at Monty’s. John who was present on the magnificent Visit #1 to Rustom Restaurant (2 Grosvenor St, Edinburgh EH12 5EG) was keen to return. Mags, who witnessed the strange goings on that was Visit #2, was not missing a Curry. She knew that Hector had unfinished business: to compare the on-the-bone kilo of Lamb Karahi (£24.95) with the boneless. Three people to eat two kilos, nay bother for – The Weegies.

We arrived at 17.51, I wonder how I can be so precise? Mein Host – Sunni – was at the door to greet us. As he showed us to our table, this time on the east side of the restaurant, he acknowledged my recent communication. He assured me that he would be considering my observations re the price of Bread and the relative pricing of Starters as outlined in Visit #2. This does not mean that the Hector rant will not manifest itself in this post. Chapatti John, I know of his propensity to devour the said Bread, but at £1.95 a pop, ouch!

Can we get what we actually order this time? – well, I had to get this dig in.

We took our seats beside a group from Donegal who were finishing an array of Tandoori Dishes and, wait for it, a Lamb Karahi. The leftover Lamb suggested the chap had been well defeated.

The Order was related to Sunni and recorded by a young Waiter. The comparison of both versions of Lamb Karahi was emphasised. We declined Starters, Poppadoms, Salad, the Mains should be sufficient. For Hector, the now customary Chilli and Coriander Naan (£3.95) which is charged at the same price as their top of the range Chilli Cheese Naan. For Mags it was a Tandoori Roti (£2.50) this time having had the Paratha previously. John limited himself to three Chapattis (@£1.85). Two glasses of House Red Wine (@£7.95) completed the Order. Wine with Curry, I still don’t get it.

In case there is anyone left out there who does not appreciate why Hector gets on his high horse about Bread prices, this is £12.30 for Bread, in certain Bradford Curry Houses, the above would be included in the price of the Curry.

John suggested that I calm my Scottish tendencies. This is all part of – The Curry-Heute Campaign. Khyber Pass Restaurant (Glasgow) leads the way on Bread pricing in Scotland, to the best of my knowledge. As I have started making my own Bread in recent months, so I have come to realise the minimal cost of knocking out a Chapatti/Paratha/Naan.

Thirty minutes is the advised waiting time for the preparation of Lamb Karahi at Rustom Restaurant. The time flew past thank to the Donegal group who kept us well amused.

At 18.20 hot plates were brought to the table. The Karahi followed on, the Waiter informed us that he had been told to leave the lids on until the arrival of the rest of the Order. Sunni arrived with the Breads which were presented with a flourish.

The Chilli and Coriander was placed beside me, as good a Naan as I have ever seen: served whole, the classic teardrop shape, suitably thick, fluffy edges, burnt extremities, and the foliage was abundant. The Tandoori Roti was a decent size, enough for Mags who is used to similar at Karahi Palace (Glasgow) who charge 70p. Would three very standard sized Chapattis be enough for John?

The lids were removed – Gosh! One suspects any surface Oil had been dabbed off before the Toppings were added. There was not a hint of a surplus in either karahi. Both looked magnificent, it is still hard to tell which is which. They were topped with abundant Fresh Coriander, Ginger Strips and large Green Chillies which have to be treated with respect. Normally, larger Chillies do not have the – kick – of their smaller counterparts, those served at Rustom take no prisoner, beware!

Lamb Karahi – on-the-bone

Lamb Karahi – boneless

The Hector plate was filled, boneless to the left of me, on-the-bone to the right. A strip of the excellent Naan was dipped into the boneless Lamb Karahi. This was fierce! The Spice Level was beyond that which many could tolerate. This Curry is not for the amateur as the dear chap from Donegal discovered. Time for the comparison.

The on-the-bone version was mellow, still Spicy, but not as aggressive. The Flavours here were more apparent. QED – as far as Hector was concerned.

Sunni came over to check on our progress. I related the above he agreed that the – marrowbone – gives more Flavour to the on-the-bone version. Mags always prefers Boneless Curry, for John the jury was out.

By the time I had finished my first plateful, we had collectively made a huge dent in the volume of both Karahi. All would be eaten. John soon ran out of Chapatti and fished for more Bread. Knowing I would never manage an entire Naan of this size to myself I came to his rescue. All was well.

Abhi, the Waitress who served us on Visit #1 came over to greet. She asked if my Naan was Garlic and Chilli. Chilli and Coriander she had not encountered before, welcome to the future. I had just eaten a whole Green Chilli, there was a tear in my eye, Abhi to the rescue. I suggested we have our photo retaken, Visit #1’s was too blurry.

We ate on. Oil was collecting at the base of the boneless Karahi, Mags was in there with her Roti, she knows that this is the source of abundant Flavour.

The Quality of the Meat again impressed, three visits, each time this has been a standout feature of the Curry. The Masala was delightfully Thick, clearly Tomato-based given the visible Seeds. The Colour was therefore natural, nothing nasty/unwelcome in here. By the end, the palate could not really distinguish between the left of the plate and the right. I somehow had fewer bones than John or Mags. To her delight, Mags had found the – Sucky Bones. There was very little left, it was a matter of asking John not to be bashful and finish off the remnants, aye right.

Yasi, Mein Host on Visit #1 came over and sat beside me. He explained/apologised for the disappointment that was Visit #2, something to do with an overenthusiastic Chef perhaps, who was keen to show off – the other Karahi. Yasi declared a 10% discount on tonight’s Bill as a way of making amends.

Yasi congratulated me on the style of the writing in Curry-Heute, the clarity, the accuracy, the knowledge. He has been spreading the word about Curry-Heute to his friends. So Curry-Heute may become recognised in Edinburgh – More than just a Glasgow Curry Blog, indeed. (English has to be adapted in Blogging to highlight certain features, though I have reduced the capitalisations of late. I need to get to Deutschland more often.) He did wonder as to how many countries in which I have reviewed Curry Houses, twenty eight to date. So Yasi has not been right down to the bottom of the right sidebar then.

My fellow diners were invited to comment.

Mags: Edinburgh Curry is back on track again. The sourcing (?) is marvellous, worth starving myself for.

John: I can’t remember tasting a better Curry.

Which one? – I asked.

After a scientific treatise about the temperatures which bones can reach, he agreed that – on is better. But I would still go for boneless, for value.

Hector continues to wonder why Lamb on-the-bone frequently costs more at the Butchers, and hence Restaurants, when one is getting less Meat. Anyone dining with John should always have Boneless, then you might get some. (emoticon understood)

The Bill

£70.29   Didn’t we do well?

The Aftermath

The required photo with Abhi was taken. Still not as clear as I would have hoped for.

We were bade farewell, for Hector, three visits in three weeks. It’s time to get down to Leith and see how the Karahi Gosht at Desi Pakwan compares.

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Crawley – The Downsman – Lamb Chops, How Many?

Posted on May 14, 2019 by Hector

There had to be one final indulgence in this trip to Crawley, Lamb Chops (£8.95) for lunch at The Downsman (Wakehurst Drive, Southgate, Crawley, RH10 6DH). Clive took little persuasion. We arrived @12.30 to find signs for – wet paint – and chaps working both inside and out. Joinery was going on at the Bar also, very noisy. Sophie, who served us, pointed out that there was work going on.

Clive got in the drinks. Sadly, the Real Ale at The Downsman remains woeful, stuck in time. Hector stood the Lamb Chops.

The Bill

£18.90 A well known and reliable Curry Blog records that in 2014 this secured six Chops in a portion for a Pound less. Six Lamb Chops, Mmmmm…not that Hector was ever allowed six.

Whilst we waited, Maggie phoned to announce her imminent arrival. Hector was challenged with choosing two – not so Spicy Starters – for her and Lauren.

Onion Bhaji (£2.95) and Tandoori Chicken Niblets (£6.25) appeared to fit the bill. Clive went up to order, I suggested he ask how many Bhaji were in a portion, three, typical. Why don’t English Curry Houses make Vegetable Pakora which match the standard set in Scotland?

The Lamb Chops arrived moments before the ladies. Two platters, both with Lamb Chops sizzling on a bed of Onion strips. Calm Hector, don’t get too carried away. Something caught in my throat, cough…. Lauren asked if I needed an ambulance. Not yet.

Four Lamb Chops

What? What happened to six, five even? Prices have not gone up at The Downsman for over two years. Some level of forgiveness permitted then, the Chops were certainly larger than those served in most establishments. The Lamb Chops served here have set the standard, had this been maintained?

Clive started first – very excellent – was his first utterance.

Suitably cremated, topped with Coriander, the coating looked to be on the light side. The taste – was there, a unique blend of Herbs and Spice. Still wonderful, but only four. Most certainly no longer a portion to share. More follows.

Onion Bhaji

One each, then Maggie halved the third. All was well here.

Tandoori Chicken Niblets

These appeared to be way better than simple – Chicken Wings – and were decidedly plentiful.

I want some more – was Maggie’s end statement. Maybe not enough to share then?  Or were they simply – hungry?

This was the first time we four have dined together since a certain wedding some years back. The bride and groom, the best man and brides-made.

The Aftermath

Normally one eats Lamb Chops as a Starter. Having taken myself to Gatwick instead of having Curry, there was a definite sense of the prolonged aftertaste. Cumin could well have been the dominant Spice which lingered long afterwards.

Wonderful as the Downsman Chops may be, Karahi Palace (Glasgow) is now the best value, and maybe just as good.

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Whitechapel – Lahore Kebab House – Real Food

Posted on May 13, 2019 by Hector

Google Maps had us take the Tube to Aldgate from Farringdon, not the best way to get to Lahore Kebab House (2-10 Umberston St., Whitechapel, London, E1 1PY, England) as it turned out. Hector sensed that Clive was questioning the chosen path through residential areas to reach Umberston St. We reached the Restaurant from the rear instead of walking along Commercial Road, all very strange. Even stranger is the fact that the last time I came to Lahore Kebab House I also had a Kebap in Crawley the night before.

It was 13.50 when we entered Lahore Kebab House, there were about a dozen diners. We were shown to a small table immediately adjacent to two other chaps, why so close, the place is huge. The Menu was already on the table, prices have increased by around twenty five percent since my first visit two years ago.

Last time I had an impressive Methi Gosht, time to try the Karahi Gosht (£9.50). Clive took the Fish option, Fish Curry (£9.50). The Waiter was happy to take my order for a Chilli and Coriander Naan (£2.25). I had to dissuade Clive from ordering a Keema Naan (£3.50), instead he would have an Aloo Paratha ((£3.50). Mince with Fish?

The Waiter brought a large bottle of Still Water (£2.75). I noticed that the adjacent chaps had not opened theirs. Ah, one is expected to pay for this. I asked for it to be changed to Sparkling, may as well have something I actually want. The bottle was placed on the table on the other side, it was never replaced, instead another Waiter brought a jug of Tap Water, not so cold, no ice, not refreshing. A modest Salad arrived too with a Raita.

I saw a Seekh Kebab (£1.35) arrive beside us, I had to have one. Two were ordered.

Seekh Kebab

One each, the juice was oozing across the plate. The burnt extremities were in sharp contrast to the lightness of the Meat. The Fresh Coriander was a bonus.  Umami, really meaty, this was a stunning Seekh Kebab. Again, this was probably all down to the Seasoning.

This has a kick to it – Clive remarked – and tasty too.

Usually served as a pair, one was actually enough given the size of the Main Courses.

Both Breads were served in halves, better this than wedges I suppose. The Naan was thin in the centre. Thanks to Curryspondent – Captain Coriander – I now know the holes prevented the Naan from puffing up in the middle. Fortunately the edges were delightfully fluffy, here was the best of both worlds perhaps. This was a good Naan.

The Paratha impressed also, the Flakiness was clear to see. The girth confirmed that this was a well stuffed Paratha, and a large one at that.

Fish Curry

None came my way, a major pity. This looked like the Best Fish Curry I have ever seen (Chettinad excepted). There was a mass of Fish, large pieces, in an interesting looking Masala. This was not the Flaked Fish that one encounters in Bradford. Specks of Herb and Seeds sat in the Masala which some may consider to be too Oily, for Hector this was ideal.

Very hot – declared Clive – definitely hot and spicy hot too. This is really good.

Next time, Hector will most certainly be ordering this.

That was excellent – Clive concluded.

*

Karahi Gosht

Twelve large pieces of Meat sat in a very traditional blended Masala. The first dip of the Naan revealed a Flavour that took me back in time. This was very much a Curry of the 1970s. The Spice Level and the Seasoning were very well judged. Most of the Meat was very soft, on the edge. As I ate, so I noted pulped Meat had thickened the Masala. Good as this was, it was far from sensational. Meat and Masala, I could have done with a Vegetable, Methi even, or heaven forbid – Rice. At the end I had to ask myself what was here that made this a Karahi and not simply a Lamb Curry.

The Bill

£27.45 We had a lot of food for our Pound.

The Aftermath

The staff were all smiles as we left, last time there was an air of indifference.

Around the corner on Commercial Rd. I spotted another Lahori Curry Cafe – Lahore One Restaurant. This is one for the future, however, I’ll need to get back here for the Fish Curry.

Lahore Kebab House – Menu

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Croydon – Saravanaa Bhavan – Prices!

Posted on May 12, 2019 by Hector

After a week of surprising football scores, everything went as expected today. Lord Clive of Crawley and Hector watched both matches simultaneously in Croydon. Clive reckoned there was nowhere left in Crawley with multiple TVs and decent ale, the recent refurbishment of Brewery Shades took care of that.

Towards the football finale, Clive mentioned Curry, there had to be something worthy nearby. Marg and Hector had Curry in Croydon with Sue in the days before Curry-Heute, there is no record therefore of where that decent venue is/was. Searches flashed up – Sangeeta’s: Authentic Indian Punjabi Food – which was metres from our locus. Having enjoyed – Bangaldeshi and Indian Cuisine – in the last two days, it was time for Hector to get back to his roots. Further research revealed that Sangeeta’s is a caterer, not even a Takeaway. Still, we went to check it out, QED.

Across the road from what may well be the best Wetherspoon’s in the UK lies Saravanaa Bhavan (18 George St, Croydon CR0 1PA), a Vegetarian multinational chain. The exterior suggested a small Curry Cafe, it turned out to be the proverbial Tardis. We were greeted and led to a table well into the interior of the premises. The majority of the diners appeared to be family groups having Thali.

A Waitress brought the Menu, Thali featured prominently I do not know the price of these.

Mushroom Rogan Josh (£6.45) looked like a possibility.

I suggested to Clive that we order different Dishes so as to get as much coverage as possible. £2.75 for a single Roti looked a bit extreme, all the Bread prices appeared to have been inspired by a trip to Aberdeen. Rice ranged in price from £5.25 to £6.75, how could this be justified? I kept seeing – Capsicum – mentioned across the Menu, I had had enough – Peppers – for this trip. How could I guarantee avoiding the – Dreaded Mush?

Our Waitress returned, she was bubbly, enthusiastic, an asset to any business. Firstly I enquired about the presence of Capsicum in so many dishes. I related my abhorrence of Green Peppers in Curry. She looked puzzled for a moment, then a penny dropped.

I didn’t know Capsicum was a Pepper! – she admitted.

I then enquired about the size of the Rice portions making hand gestures to convey – small, medium, large. She decided to lead to me another table where a family were enjoying their meal. Photography would have been an intrusion, I could not believe my eyes. It would have taken two portions, at least, to get anywhere near what could be considered a – Hector Rice portion. Having written oft about the waste of Rice across mainland Europe in particular, where huge portions of Rice accompany Main Courses and so go to waste, here was the antithesis. I must again point out that in most mainland Europe venues, Rice is inclusive, as it often is in Bradford. I returned to our table.

Clive, we’re off.

Clive was gobsmacked. Hector was walking out of a Curry House.

I explained the scenario to Clive and made our apologies to the Waitress.

A third Croydon venue which potentially appealed had recently gone out of business. There would be no Croydon Curry-Heute. It was back to Crawley for a late night Kebap at the only Kebab House which features in this Blog which does not serve Curry – Kismet Kebab (3 Broadwalk, Crawley, RH10 1HJ, England).

Here the Donner Kebab is home-made, I established on one of my previous two visits. Despite three years having passed, Mein Host recognised me. I decide to – go large.

Eight Pound what? Prices!

At least I was given extra Green Chillies, I love Pickled Chillies.

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Saravanaa Bhavan – Menu

Hector will return to Sarvanaa Bhavan when the lottery ticket comes up – BIG!

Posted in Saravanaa Bhavan, Kismet Kebab | 1 Comment

Worthing – Rajpooth Authentic Indian Cuisine – Halfway to Patia

Posted on May 11, 2019 by Hector

After a splendid afternoon spent at Anchored in Worthing it was time for Curry-Heute, Mahaan was nearby. On arrival, they told us we would have to wait half an hour. A couple of young chaps faced with the same dilemma led us across town to their favoured alternative – Le Spice. The song remained the same.

The Kemptown Brewery next door was considered as the place to wait the required half hour, however on entering it was obvious that this was not our kind of place. Across the street lay Rajpooth – Authentic Indian Cuisine (35 Brighton Rd, Worthing BN11 3EF England), I had read mixed reviews on other sources this afternoon whilst deciding where we should go.

At 21.15, Rajpooth was remarkably quiet, nine diners sat at three tables. This was not a good sign given what we had just witnessed elsewhere. Mein Host led us to a table, it was he who would serve us thereafter. The Menu proved to be quite an interesting read, many Dishes here were unique. The prices were mostly very agreeable. I read a fair bit of the Menu to Clive, Keema Bunjon (£7.50) took his fancy. Beneath that lay Special Achari (£7.50), Hector was certainly in the mood for some Pickle. To accompany, Clive asked for a Keema Naan (£2.75), my – almost becoming – customary Chilli and Coriander Naan (£2.95) was doable.

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Keema Bunjon

If proof was required that Rajpooth was serving original Curry, this was it. Here was a delightfully thick mass of Meat in a Minimal Masala with Boiled Egg featuring prominently. Topped with Fresh Coriander and Syboes, this Curry featured a Masala which was markedly different from the Shorva which usually accompanies Kofta Anda.

Clive was too busy eating to comment so I insisted on having a Soupçon. The Keema Bunjon was possibly under-seasoned for the Hector palate. Alternatively, what was being eaten across the table was too powerful.

Special Achari

With the same Toppings, this Curry was Traditional in appearance with lots more Masala, and an Oily one at that. The Lamb appeared to have the Texture and Taste of Lamb Tikka, else it had been sitting in a Masala for some time. This did not convey the sense of Lamb meets Masala moments before serving. Despite the abundant, and relatively Thin Masala, this was not a Soupy Curry. The Onions helped bulk out the Masala, Jalfrezi came to mind. Hector was fooled into eating Red Capsicum having mistaken it for Tomato. The Red Peppers had been well cooked to the point of being  – almost tolerable.

I could not taste the infusion of Pickle that had been expected. The Spice Level was quite demanding, the Seasoning was not an issue. I wondered around halfway if Mein Host had recorded – Karahi – rather than – Achari. Eventually I was able to convince myself that I was tasting a hint of Pickle, the telltale Rind and Pods were never encountered. Halfway to Patia – was recorded as the final description.

Plenty of Keema – remarked Clive with reference to his lightly fired Keema Naan. Served whole and round, the Naans did appear to be a bit on the small side when they arrived. The size proved to be sufficient, as much as one could manage in comfort. Fluffy, without being doughy, the Chilli and Coriander Naan was thoroughly enjoyable. This Naan was an ideal accompaniment for the Special Achari whose appearance suggested that Rice may have been more suited. Having devoured the Meat, the remnants of the Naan worked well with the mass of Mushy Vegetables which was left in the Achari.

The Bill

£20.70 Achari was confirmed.  Why more for the Naan without Meat? Apart from that, Restaurant prices comparable to many a Curry Cafe.

The Aftermath

The Calling Card was given, I assured Mein Host that we had enjoyed our meals.

Clive had become concerned about a lack of trains to Crawley. We asked Mein Host to get us a taxi back to the station. A half hour wait – he told us. What is it with Worthing and half hour waits? We walked, our train necessitated a change at Brighton, nothing happening there tomorrow.

Menu

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Crawley – Tamashah – Spice of Life

Posted on May 10, 2019 by Hector

Lord Clive and Lady Maggie collected Hector at Gatwick two hours after the scheduled arrival time, something to do with a French Air Traffic Controllers’ strike – yesterday. There’s a new Curry House in Crawley, The excellent – Downsman – would be passed by, Tamashah – Spice of Life (91 High St, Crawley, West Sussex, RH10 1BA England) had to be investigated.

Clive and Maggie had yet to visit this High Street venue housed in the former Green Shield Stamps premises next to the recently refurbished – Brewery Shades. They had both been made aware that the Buffet was at street level with a la carte upstairs. Knowing that Hector normally eschews – Buffet – no decision had been made until we arrived @20.30. That the cuisine was Bangladeshi was something Tamashah have let the public know they are proud of, allegedly. With Hector’s preference for Punajbi Cuisine, a Main Course Bangladeshi Curry might not impress.

The sheer number of diners having the Buffet suggested that they knew something, The High Street was relatively quiet for a Friday night, perhaps everyone was at Tamashah?

The Buffet Menu (£14.95) was on display, there was enough there to give a representation of what Tamashah is capable of. We were invited to wait whilst a table was made ready. Yes, the TV is on the floor. Moments later, a table on a raised seating area was made available, this was relatively quiet. A Waiter verified that we were not dining a la carte, I suspect that this was still available despite our locus.

He explained the – eat as much as one desires – concept, just in case. In addition to the Wine and Bier List, he related the £3.50 flat fee for Fizzy Drinks. The latter suited Hector, Maggie opted for a bottle of Ginger Beer, Lord Clive unsurprisingly had a pint of Cobra.

To The Buffet

A display of Interesting Salads attracted Maggie and Hector, Clive would have the Chicken Corn Soup. Having returned to the table the Salads were found to be particularly tasty, but where was the usual Fayre one finds in Buffet Starters? Examining the Menu once again, Hector realised that the Solids were in the Buffet Kettles. A plate was piled high with Lamb Samosas (small), Onion Bhaji, Aloo Chana Chat, Onion Rings and Paneer Tikka.

The array was refreshing, the Salad error had worked in our favour. Having consumed an elegant sufficiency, we were not stuffed. After a short gap it was time…


Buffet Mains #1

Hector returned with Bengal Lamb, Duck Rogan Josh, Hyderabadi Biriyani, Vegetable Sylhet and Saag Aloo, a veritable plateful. Maggie’s selection was Chicken Tikka and Prawn on Toast which Hector had not taken from the Starters. These were accompanied by Garlic Mushroom, Prawn Dansak and the Biryani which was Lamb on-the-bone. Clive had managed to secure the Biryani, Garlic Mushroom, Rogan Josh and Bengal Lamb. Only Clive’s plate had acquired a piece of Capsicum which was thankfully not a major feature of this Buffet.

The Biryani provided enough Rice and extra Meat. This was suitably – Dry – and complemented the other Curry selections. Clive had managed to take a – Sucky Bone – in his Biryani. He was first to remark on the impressive Spice Level of the Bengal Lamb. One cannot typically expect – Spicy Curry – in a Buffet which has to cater for the masses, however, at Tamashah this was one of three Dishes labelled – Spicy. The Seasoning in the Bengal Lamb was the standout for Hector, this Curry impressed in exactly the same way that the Duck Rogan Josh did not, the Duck Curry was a manifestation of – Bland.

The highlight of the Buffet for Hector turned out to be the Vegetable Sylhet which featured Turnip (possibly), Carrot, Peas, Potato, Onions, Broccoli (possibly) and more. This could well have been the Spiciest element on the plate, the Spice and Seasoning were fit for the Hector palate, the Flavours the strongest of what lay before. The Saag Aloo was also well Seasoned, things were going very well, next time – Weniger Ente!

Like Hector, Maggie likes her food to be served – Hot. The food was on the right side of – Warm, but could have done with a boost. Having cleared our plates it was time for a top up. Our plates were handed to a passing Waiter. The number of Waiters present for a Buffet did baffle, one concludes they were more to do with ensuring everyone’s drink requirements were met. On the third glass of Fizzy Orange, Hector felt that – money’s worth – had been achieved.

Taking photos in such busy premises can be difficult. On seeing me take the opperchancity, a Waiter invited me to go upstairs. Only one table was occupied, one set of a la carte diners. The sheer scale of Tamashah impressed, this place must have cost mega-bucks to transform from its previous incarnation.

Buffet Mains #2

There had to be more Vegetable Sylhet, being an honourable citizen the Tarka Daal had to be sampled. Despite my feeling about Prawn Curry the Dansak would be risked. Clive was keen to try the Vegetable Sylhet on my recommendation, he is Mr. Dansak. Maggie fell for the Chicken Tikka Masala, Saag Aloo and Prawn Dansak. This time we all took a piece of the fresh Naan on offer. The Crawley Couple chose Garlic Naan, Hector stuck to Plain.

I don’t get Dansak and I don’t get Prawn Curry. What was the difference between this Masala and the Tarka Daal? It was a light way to end the meal with again the Vegetable Sylhet giving optimum satisfaction.

A Waiter from Palermo came to check all was well. I did mention that I found the Vegetable Curry to be the outstanding Dish. Mein Host came over moments later, the same comment was repeated. It was time to introduce – Curry-Heute. He took the still trusty but controversial – Huawei – and held on to it throughout our chat. We had to ask about the décor. A million was quoted. Wow! Quite an investment. Mein Host told us also that the Dishes are rotated from the Main Menu, indeed, we could ask for anything not on offer and it could be brought to our table. Seekh Kebab was mentioned specifically.

Another Waiter tried to entice us to have Dessert. I had to give the classic response:

If I had room for Dessert, I would eat more Curry.

This was an impressive Mainstream Buffet. Nothing competes with The Village’s (Glasgow) Ramadan Buffet. It is Ramadan, Hector will have to get along, a 21.15 kick-off I learned today whilst hanging around Glasgow Airport. In terms of Crawley Curry, The Downsman shall continue to reign supreme, Lamb Chops, Methi Gosht, it’s a Hector thing.

The Bill

£54.55 We were replete, Tamashah made a profit.

The Aftermath

I suggested a taxi to Brewery Shades, Clive told me of the time they did take a taxi across the street.

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Edinburgh – Rustom Restaurant – So Many Questions

Posted on May 6, 2019 by Hector

After Hector’s first visit to Rustom Restaurant (2 Grosvenor St, Haymarket, Edinburgh EH12 5EG) it was not a matter of – if – there would be a return, but – how soon? Nine days later Hector was back, this time in a company of five. Ricky, The Man from Bradford, was also present. When it comes to Curry, Ricky takes no prisoners either.

Howard had taken an earlier train through from Glasgow, he was waiting for us outside the restaurant. Yasi, Mein Host last time, came over to greet and shake hands, Hector was remembered. A table mid-room was arranged, only two other diners were present throughout our visit this Holiday Monday afternoon.

The Business Lunch Menu (£7.95) was already on the table. Here lay a problem, the plan was to have a kilo of Karahi Gosht on-the-bone (£24.95) and a kilo of Boneless so as to convince any doubters that the former is so much better. Lamb Karahi was available in both forms as part of the Business Lunch, would Hector have his way, would the fellow diners succumb to the cheaper offer?

Given the horrendous price of a half kilo of Lamb Karahi (£17.95) at Rustom Restaurant, at least the Lone Diner has the opperchancity to sample that which impressed so much on Visit #1, or do they?

Our Waiter this afternoon, I would later realise, was Sunni, Mein Host. On asking about the efficacy of the lunchtime version, he admitted that only by going a la carte would the true Lamb Karahi be prepared. Hector’s plan for both versions of the Karahi was therefore approved.

Howard mentioned Starters, there was no uptake initially. We knew it would take half an hour to prepare the Karahi. Sunni suggested Poppadoms, a couple each. The eyes looked towards Hector and Ricky, they know – the rule. The Man from Bradford is used to Complimentary Poppadoms & Dips, also a Paratha/Naan or up to three Chapattis included in the price of a Bradford Curry – typically @£9.00. As the Poppadoms were not being offered, they were declined, why add a tenner or more to – The Bill – for these?

Sunni sold us on Starters, hopefully better value. For Hector, Lamb Keema Samosa (£3.95), the Menu clearly said – Triangular crispy pasties – plural. Howard sitting opposite chose Fish Pakora (£4.50) and Mags seated at the far end, Mushroom Pakora (£2.95). Dr. Stan, yes he was here too, chose Shammi Kebab (£4.95). Normally Dr. Stan would go for Chapli Kebab (£9.95), but not at that price. Ricky asked specifically for Lamb Seekh Kebab (£4.95) as Chicken was also available. Most venues do not give the choice of Lamb or Chicken Seekh Kebab.

We needed Bread. For Hector, a Chilli and Coriander Naan (£3.95), not on the Menu per se, was possible. Ricky and Howard would have  a Garlic Naan (3.50) and a Chilli and Cheese Naan (£3.95) respectively. Cheese Naan? Mags took the Paratha (£2.95) option, whilst Dr. Stan ordered a more modest Tandoori Roti (£2.50).

£2.50 for a solitary Roti, Ricky was almost having apoplexy. Welcome to Edinburgh.

Two glasses of Fresh Orange (£2.50) completed the Order.

Sunni said he would get the Starters to us as soon as possible. We had arrived at 14.00. it was 14.20 when the Order was taken and 15.00 when the Mains arrived. Thankfully we had time to let the Starters digest in the interim.

Lamb Keema Samosa

Just the one, so possibly the most expensive Samosa ever encountered? If anyone wishes to look back over the last nine years of Curry-Heute, please confirm. I have found €4.00 at Ristorante Indiano Bombay Spice (Venezia) but for two Samosas, though they were small.

This Samosa was indeed worthy of the name, stuffed with Mince, Potato and Peas. Green Yoghurt – was my empirical description of the accompanying Sauce last time. Mint and tamarind chutney – is what the Menu says. Whatever, the Spice built steadily as I ate. Enjoyable, two would have been better.

Shammi Kebab

Sitting on my left, Dr. Stan found his pair of Shammi Kebabs – pleasant enough. He continued – the spice built, an acceptable breakfast.

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Seekh Kebab

Fortunately, these were served as a pair else Ricky would have questioned why Hector dared bring him here.

Not spicy enough – was his verdict.

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Mushroom Pakora

The portion was four Mushrooms, for four quid. Really.

Spicy Batter – was Mags comment.

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Fish Pakora

Six strips of Fish coated presumably in the same – Spicy Batter – as the Mushroom Pakora.

As Howard ate I did announce to – The Company – that this looked like the best value Starter. How can Fish be cheaper per gram than a Mushroom? Perhaps someone from the planet – Vega – has a formula to explain the relative pricing?

A proficient light, Starter – remarked Howard.

I had to ask the obvious question, Yadgar (Glasgow) have set the standard for Fish Pakora – how did this compare? It didn’t. So it goes.

The two large karahi were arranged on a stand along with the array of Breads. Sunni realised he had brought a wrong Naan, Howard’s Chilli & Cheese Naan would follow, meanwhile we could keep the extra one. Ricky had never seen or heard of a Cheese Naan before, not served in Bradford then. Those who sampled what I believe were the Cheese Naans, one with Chillies, one without, enjoyed them.

Hector was not for having Cheese when Chilli and Coriander was at hand. Hector’s Naan was light, a bit thin, and a sensible size. I would certainly have this again having enjoyed it more than the Paratha from Visit #1. Mags was too far away to get a verdict on today’s Paratha. Ricky echoed my feelings regarding – Roti, they go crispy too quickly. However, that was Dr. Stan’s choice and he was happy with it.

Now comes one of the strangest Curry experiences ever to be reported on Curry-Heute.

Lamb Karahi – Boneless

As Sunni placed the Boneless Lamb Karahi on the table in front of Hector and Howard there was a sense of approval from all. This was it, everything that we look for in a Lamb Karahi (apart from Bones). The Toppings were amazing! A forest of Fresh Coriander covered whole Green Chillies and sliced Green Chillies, plus the Ginger Strips. Below lay a Thick Masala, delightfully singed around the edges, with good-sized pieces of Lamb protruding. There was no sign of excessive Oil. All was set to assess the difference between the Boneless and the on-the-bone.

As the second karahi was taken to the far end of the table so Sunni announced that this was the Namak Mandi.

What? This was not what we had ordered, £24.95 worth of – the wrong Curry. It was 15.00, we were having lunch before partaking of Ale. Had this been later in the day, then I suspect the majority would have insisted that this be sent back. Surely one gives the customer what they ask for? Where along the chain of command at Rustom Restaurant had the decision been taken to change the requested Lamb Karahi to Namak Mandi?

Namak Mandi, or Namkeen Karahi, is cooked with Salt and Pepper only, no other Spices. Three of the assembled last had this Curry together at Namak Mandi (Glasgow) in May last year. Fortunately both Dr. Stan and Ricky were happy with what they ate that day. Howard and Mags also appreciate a worthy Namkeen Karahi.

Had we sent it back, we would have had to wait for a rushed replacement, better to accept our fate. Hector’s plan for today has just been defenestrated.

Namak Mandi

The Namak Mandi was on-the-bone. The same Toppings were there plus wedges of Tomato which were cooking in the Masala as it arrived. This was not as Pale in colour as one has come to associate with – The White Karahi. On decanting, there was a definite – yellow/green – hue to the Masala.

It’s all in the eating

The Lamb Karahi was as Magnificent as the on-the-bone version I had enjoyed nine days previously. If only I could have made the direct comparison. The Seasoning was once again – brave – and so the intensity of Flavour hit the plate with a vengeance. The whole Chillies were a challenge, these gave off a bigger – Kick – than anticipated. The men were up for it.

The Namak Mandi simply did not have the same intensity of Flavour. This meant we each had only 200g of what had been desired, not the planned Feast. Quite a few of the Tomato wedges went in Howard’s direction, he particularly enjoyed these. That this Karahi was the last to be finished says it all. On any other day this would have been seen as an acceptable Curry, but it was not why we were here, and not what we had ordered.

A Waiter came over to inspect our progress as we neared the end.

Same again? – I suggested.

Lamb Karahi and Namak Mandi – he observed. I had to stop him, he was all set to repeat the Order. Yasi came over a few moments later, we had all but finished scraping the last remnants of Masala from both karahi. I told him that we – do the kilo – in Glasgow often, therefore two kilos between five was not a challenge. Yasi asked if his was better than a Glasgow (Karahi), perhaps continuing our conversation from Visit #1. I was never going to admit that. Also, in Glasgow we get what we order.

My fellow diners each offered a few words:

Mags: My faith in Edinburgh Curry is coming back. I preferred the boneless, the Masala was stunning.

Dr. Stan: I preferred the ordinary Karahi, very rich, full of flavour. The one on-the-bone didn’t compare, though if you had that on its own it probably would have been very good.

Howard: My comments come with a caveat: my taste-buds haven’t fully recovered; what I had, I enjoyed.

The Man from Bradford: The tomatoey one was better, and – not too many bones – in the Namak Mandi.  Double Bradford prices. The bread was good, four quid, disgraceful.

The Bill

£91.60 This was actually less than expected.

The Aftermath

I showed Yasi the review from Visit #1. Sunni came over to join us, there had to be a photo.

I look forward to my next visit to Rustom Restaurant, especially if I can get three others to join me.

Unusually, I have added Rustom Restaurant to my list of Hector’s Recommended Curry Houses after only two visits. Their Lamb Karahi has to be experienced to be believed.

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