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.

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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

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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

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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

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Berlin – Sadhu Pakistani Restaurant – Amazing Value!

Posted on June 5, 2019 by Hector

There some venues one simply has to return to. On my first visit to Sadhu Pakistani Restaurant (Falckensteinstraße 41, 10997 Berlin, Deutschland) I had a very mainstream Lamb Vindaloo, it was only once I had engaged the staff at the end of the meal that I was made aware of the – Specials – on the board outside. There was the promise of – Echtes Curry.
Arriving just after 12.30, there were as many people sitting outside as there were in, something to do with it being 32ºC perhaps. It’s great to feel real warmth and see blue skies, especially after the deluge that has befallen Scotland in the past week. I followed a waiter to the counter, he told me to chose any table. Hector’s OCD meant taking the same spot as last time. Poppadoms and Dips came in a flash.

The Poppadoms had embedded Cumin Seeds as is the Euro norm, much better than the Plain offerings served in the UK. The Red Sauce was Hot Chilli, the Green Sauce was – absolute hell, the milder Raita was most welcomed.
The Board listed Karahi, but only in Chicken. I asked of Lamb Karahi was possible, – Bhuna Gosht – (€14.20) was his reply. I asked for – Minimal Sosse und keine Paprika. This was somehow duly noted on his app. Being so hot, I decided to treat myself to a Coke (€3.30).
No sooner had the Order been taken when another waiter approached with the customary – welcome soup. This I declined, last time I ended up with a ridiculous quantity of food on the table.

The wait for the Bhuna Gosht was not long. I did a double take at the mass of Rice, easily enough for two, and included in the price of the main course. A total waste.

Bhuna Gosht

A Dry Curry! The Masala to Meat ratio was very favourable. Here lay the definition of a Thick Masala, rich in Onions, a Jhalfrezi by any reckoning. The Coriander and Ginger Strips on top made this Curry appear to be truly authentic. Whilst I was making my photographic records, the Waiter managed to get a Salad and a Puri on to the table before I could say – no thank you. These would remain untouched, Hector was here for the Curry,

Once decanted on to a sensible sized plate of Rice, it was the moment of reckoning. The first mouthful made me gasp, the temperature of the food was way hotter than anticipated. The room being so hot, there was no condensation to act as a warning.

The Flavours burst on to the tongue, something quite – Aromatic – I noted, very distinctive. Here was a blend of Spices quite different from anything I have encountered. The Spice Level was not demanding, Seasoning was not an issue. This was simply going to be a Curry to savour, one that makes the perseverance with Deutsche Curry Houses worthwhile.
The slices of Onion were a major feature of the Masala, I kept thinking I had found pieces of cooked-in Tomato also. Whenever I looked closely I was not then convinced, the photo managed to record them. The Meat was abundant, Tender, though quite a few pieces still had fatty extremities, better trimming required. There was a Coriander blast then a Cumin blast. The Rice had Cumin Seeds mixed in. I ate on, the underlying Flavour came to the fore once again. I went back to the pot for a top-up. Had I touched the Puri I would never have been able to finish the Curry. I felt quite a bit of shame for wasting food, then I spotted that the nearest table had a Salad for four and it was untouched. We were all guilty.
This was a very enjoyable Curry. I was left to wonder what the Chicken Karahi would have been like. Whilst there are many more Curry Houses in Berlin to get around, I should always drop by here to see the Specials Board. Hopfenreich is nearby, this is a part of Berlin I keep returning to.
The Bill
€17.50 (£15.49) I liked the way the Waiter simply put his device on the table to let me the see the items.
The Aftermath
… as he did so, he spotted the photo of the staff on the Huawei, he smiled in recognition. I showed him the top of the page – Curry Heute – he said correctly, well he should.

Mango Lassi was thrust before me, another complimentary gesture. Poppadoms, Dips, Salad, the Puri and the Mango Lassi, all on-the-house.  Amazing Value!  British Curry Houses have much to learn.
Dr. Stan was waiting at Augustiner am Gendarmenmarkt, there was a cool Helles waiting there for me too, far too hot for Edelstoff.
Later, en route to Hopfenrich, I passed Singh – Indian Street Food. That’s another one for the future.

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Hector Cooks Beef Vindaloo – Plus a word about a sponsor

Posted on June 1, 2019 by Hector

How does Beef Vindaloo sound for lunch? – Hector asked Ricky, The Man from Bradford.

That’ll be awright.

And so the ingredients were assembled, it had to Beef, leftover from a massive joint cooked a bit since. In case there wasn’t enough for three, a Steak was marinaded in some Rose Wine, also leftover. This would provide the – Vin. Potatoes would be boiled to provide the – Aloo. Shallots are decidedly fussier then Onions, again I had a bag of these which needed using. Some may think that Hector is clearing the cupboard prior to an other Trip.

It is June 1st, on this day last year, Dr. Stan and Hector flew to San Francisco where Curry was enjoyed. All of the Curry consumed over the seventeen days in California, Oregon and Washington was dutifully Blogged, sadly, Hector has still not got around to completing the Bier-Traveller equivalent. Two Blogs is one too many to manage. Today sees the launch of advertising on Curry-Heute.com. Who knows, it may go some way towards covering expenses, but only if people actually click on the side bar adverts. But then, people will have left this website, all very mysterious.

Back to the Shallots. Fine chopping would have taken ages and so I used a machine which achieved little. The Blender turned the Shallots and Ginger to a white pulp which is a major departure from Hector’s – Punjabi-style – norm. The Tomatoes were also blitzed, and so the Blended Masala began to take shape.

To guarantee the – South Indian Flavours – which a Vindaloo demands, Dried Red Chillies were added along with two dessert spoons of the Chettinad Garam Masala which was ground back in January. Smoked Paprika, which had proved difficult to source in quantity, was added at this stage also, then the most important ingredient of all – Salt!

To remove any Sweetness, Tamarind, a quartered Lime, and a block of frozen Methi were added next, Hector going back to his roots. In order to see – Onion – in the Masala, a roughly cut Shallot was stirred. in. The uncooked Steak was added, the cooked Beef and the Potatoes went in after a further twenty minutes.

The appearance was exactly as hoped for. Not knowing when Marg would make her appearance, yes, she has to work every Saturday morning, Water was added. This was boiled off over the next half hour. Time to cook the Parathas, which had been prepared last week (then frozen). Hector was confident enough to serve – The Public – a Paratha.

Beef Vindaloo

The Masala was decidedly Thick, Rich and very Tangy, a bit too much Tamarind? The required Smoky Flavour was there but was not overpowering. Marg thought the cubes of the pre-cooked Beef were a bit chewy initially, then too large. When she halved the cubes, she was much happier. Ricky commented on the Vinegar Flavour. I had not added the Wine, so the Steak must have soaked in more than I thought possible. Rose Wine may there be more pungent than Red Wine Vinegar. Marg did not complain about the Spice Level, Ricky pointed out that it was – not silly. The Seasoning was there, but such was the Richness of Flavour from the Masala, it was never going to be an issue.

Ricky ate an entire Paratha then mopped up the remnants. Once again, the Layering and Flakiness had been achieved. By adding less Butter whilst cooking, they were not as greasy as served previously. Hector has sussed Parathas, Naan next.

Ricky described the Beef Vindaloo as – delicious. Marg paid the biggest compliment by wiping her karahi clean.

Success.

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Glasgow – The Village “Curry House” – Ramadan Buffet

Posted on May 25, 2019 by Hector

I booked tonight’s table at The Village Curry House (119 West St., Tradeston, Glasgow G5 8BA) for the Ramadan Buffet in passing on Tusday. Taking advice from the Manager, the table for four was booked for 21.00.

How many cameras? – was his retort as the reservation was noted.

The food would be rolled out from @21.20 he predicted. Each year, Ramadan gets earlier, it will be many years before sunset in Scotland matches the Middle East.

Arriving with Marg, Caroline and Stuart @21.10, The Village was remarkably quiet. We were offered a choice of tables, at the window, or a table with benches under the balcony. We chose the latter, ordered drinks then changed our minds. Our window table was right at the start of where the Mains would be set up.

I did a recce to see what Mains would be on offer this evening, no Kofta Anda, one day. The usual Punjabi Delicacies that Hector tends to eschew were once again present: Paya and Haleem. I had warned Caroline and Stuart, the débutantes at tonight’s Buffet, that Paya (Trotters) and Haleem should at least be – sampled. Various Chicken Dishes were there for those who are less discerning, however, there would be plenty of Lamb to go around. Lamb Shalgham (Turnip) on-the-bone and Lamb Dumpukht on-the-bone were two new Dishes for Hector, Keema Karela was potentially a standout. Keema Karela in a Buffet? Unglaublich! Lamb Bhuna (Boneless) and Lamb Kirahi on-the-bone are house standards, the fall-backs. Did Hector just write that? Limitless Lamb Kirahi, at The Village? On any other day I would bite off a hand to have Village Lamb Kirahi by the kilo. Lamb Nehari on-the-bone too, choices, choices.

A couple of staff members came over to say – hi. I was invited to photograph the array of Starters. On my return, I advised my fellow Diners not to fill their plates too early. By all means have the Salads, Spiced Onions etc but at the end lay the – good stuff – the array on the right being – the very best of.

*

The Village was gradually filling up. People were already queueing for Starters, we were about to join them when a platter was brought to the table:

*

Here you are, Mr. Hector.

A Samosa kicked things off for Hector, Marg was already raving about her Spring Roll. A Shami Kebab, or similar was OK, then I found what was a Potato Patty equivalent, this was the best yet. Then it was my turn to sample the Spicy Burger, this was truly immense, it had everything, Spice, Seasoning, Flavour and was suitably well-fired. The Fish Pakora hit the spot, even the Fritter-style Pakora was a novelty.  On any other Buffet night, it would have been straight back up to gorge on these. I wondered if Marg would, she has been known to abandon Mains in favour of Starters. I have suggested before that one should really do The Village Buffet twice, once for Starters, once for Mains.

Suddenly, The Village was full, or near enough. Chaps at a nearby table had piles of Starters on three plates, the rest of their Company was who knows where.  People were waiting, as in sat, but not eating. At 21.49 there was a musical broadcast, I never knew The Village had a P.A. System. Clearly a prayer, this signalled the – off – for those who had yet to break the fast.

Chicken Biryani and Lamb Biryani, on-the-bone, and mountains of them both, were set up over my left shoulder. Once again Hector was invited up to take photos before the hordes would descend upon the Mains. This was a good idea, in the past I may have been guilty of holding up the queue as I photographed each tureen. Unsurprisingly, my table of four was first up for the Mains.

Lamb Kirahi

Keema Karela

Hector’s Buffet Choice #1

The Soupçon: Lamb Biryani for just a little Rice, and Haleem. I can take Haleem in small doses, to order as a solitary Main Course would be unthinkable as yet. Hector is many years away from enjoying Lamb cooked for days to a pulp. Today I took one step closer to that time. Actually, it wasn’t too bad. The Keema Karela was an instant – Wow! Dry Curry, Meaty, well Seasoned, Spicy, then there was – the Bitter Vegetable. This had it all. There would have to be more.

The left side of my plate has both the Lamb Shalgham and the Lamb Dumpukht . Never a huge fan of Turnip, I appreciated the Diversity of having the Vegetable. The Turnip was decidedly – Soft – and had been well cooked in to the Masala. Here was more Flavour than I expected. Somehow, after all this, the Lamb Dumpukht  also forced me to record another – Wow!

What happened to the Lamb Karahi? There was always the next round.

The comments from my fellow Diners appear at the foot of the review, meanwhile, here is some more food porn:

Stuart’s Selection

Caroline’s Selection

Marg’s Selection

Hector’s Buffet Choice #2

More Keema Karela of course. The Daal was simply labelled – Daal. Surely this was closer to Daal Makhani? Again, as a Side Dish, I love this stuff. I am reporting it as a Daal Makhani, if it wasn’t then it was quite simply the best Plain Daal, ever. The Shorva which accompanies Lamb Nehari puts me off ordering this except on the odd occasion where I can be convinced the Masala is otherwise. With no Rice or Bread on this round, it was a bit of a splash. When I had reached the end of the line of tureens, the Paya was only Shorva and Bones, no Meat was left. As Stuart had been broad-minded enough to sample this earlier, I thought I had better take the opperchancity. I mentioned to one of the Waiters that the Paya was in effect, empty. He promised to rectify this.

Lamb Paya

Moments later he arrived with a full portion of Paya and placed it before me, oh no. I insisted that he accompany me to the tureen so that I could decant most of it. Hector was not here to waste food. What was left in the karahi was quite an experience. Trotters, the skin at least, boiled to oblivion, slimy, not a good note to end on. Hector had no choice, there would have to be Dessert.

Dessert

Meanwhile, the Ladies had already been to the array of Desserts and had returned with very safe selections: Ice Cream, Millionaire Shortbread, Brownies. They were well pleased. Hector had to introduce them to something different.

*

Mr. Baig, Mein Host, was manning the Ice Cream, only Chocolate was left. News of Hector’s – Paya – request had already reached this end of the room, Hector was being mercilessly wound up, accused of wasting food. He knows me well.

I had never seen so much Gulab Jamun. I took some and a spoonful of Gajar ka Halwa, a Sweet, Carrot-based dish which I first experienced in Bradford. I passed on the Kheer (Rice Pudding). The Débutantes duly sampled these novelties.

I asked for – The Bill – and was invited to go up to the till which Irram had been manning all evening. No sign of her brother, Kassif this evening.

The Bill

£55.55 Four Buffet, two Cokes, one large Bottle of Sparkling Water (£2.95).

The Aftermath

How was it – asked Irram.

Our pleasure and appreciation was expressed. I asked Mr. Baig if – The Herald – had been this year, apparently not. Hector famously was mentioned in this national newspaper having insisted their reviewer visit The Village Buffet two years ago.

As we took our leave from the near empty premises, I reminded Mr. Baig that I’m still waiting to have Fish Karahi at The Village.

Driving home, it was time to extract quotes from my Fellow Diners:

Marg: Too much food actually. (did she mean she ate too much, or too much choice?) Good selection of Starters, my highlight was the Keema Karela. A lovely Dessert to finish.

Caroline: The Keema was definitely the best part. The Beef Burger thing was very good. Very grateful for the Ice Cream and Caramel Shortcake to finish.

(I wonder if – Milkshakes – were available?)

Stuart: The staff were very polite and attentive without being overbearing as in many places. The Starters, the Potato Fritters and Samosas were particularly … , I thought. I enjoyed the wide selection of Lamb Dishes, a lot of places don’t have even have one OK Lamb Dish. The Trotters were an unusual texture to try. I liked the taste.

At the start of the evening if I had shown The Company some Karela, and let them taste it on its own, I wonder if the Keema Karela would even have been sampled.

There are @two more weeks of Ramadan.

Posted in The Village "Curry House" | 1 Comment

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

Posted in Lazeez Tandoori | 1 Comment

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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