Curry-Heute

Glasgow – Karahi Palace – Hector’s Choice

Posted on May 3, 2019 by Hector

Alan suggested we go for Curry this evening.

Where?

You choose.

Karahi Palace (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ) it would be.

After three visits in March, including – Visit #100 – which Alan attended, there were none in April. Walking over the Clyde, the first signs of the new Barclay’s Bank complex were evident. Tradeston is about to be transformed, let’s hope Karahi Palace retains its edge when the masses – discover – this outstanding venue.

Three of the four downstairs tables were occupied when we entered just after 18.30. Technically, we were both late. Ayaz, Mein Host, was back after a lengthy vacation. He was on serving and cooking duty, Chef Rashid was nowhere to be seen, Saturday is traditionally his day off. No problem, Ayaz can cook.

Are we having Lamb Chops and the usual or the kilo and no Starter – I put to Alan.

You choose.

The usual, Karahi Gosht (£7.90) with extra Salt, extra Methi? – asked Ayaz.

And two Chapattis (£0.70), plus two portions of Lamb Chops (£6.15) to start.

Ayaz looked well after his vacation. You missed – The Big Day – I said to him, pointing to the – Visit #100 Certificate – which sits on the counter.

The price of the Lamb Chops was established later by working backwards from – The Bill. I cannot find Lamb Chops on the Menu as a Starter.

One of the two ladies brought plates to our table then cleared two other tables, we moved out of the draught.

Lamb Chops

Four Chops are much more satisfying than three.

Yes, it’s one more – replied Alan in full Spinal Tap mode.

These are the saltiest Lamb Chops I have ever tasted.

Spicy too.

The Chops were comparatively pale, one assumes down to the Yoghurt marinade. The extremities were burnt as is required. We were offered Sauces by the serving lady, I asked for Hot Red, Alan the Light. All was well, two Chaps gorging. Great Chops.

I’m warmer now – declared Alan as he finished his last Chop.

The wait between the Lamb Chops and the Mains was not long, sufficient to get one’s breath back.

Karahi Gosht

There’s – Sizzling – and there’s what came this evening. Both karahi had Hot, Smoking, Sizzling Oil. I attempted to take a movie. As I did all the required photography so a chap waiting for a Takeaway at our former table looked on, amused.

I follow your blog – he informed me. It’s always good to meet those who do, especially in this very humble establishment.

The Chapattis were different from the norm, still Wholemeal, but perhaps a bit burnt. This would add a new Flavour to the Karahi Gosht.

There was more Masala than Chef Rashid would present. The Tomato base was very visible. The Quantity of Lamb was ample, even allowing for the bone content.

Definitely not a bag of bones – confirmed Alan who has not forgotten his first visit to Karahi Palace back in 2011 when he thought that to be the case.

Ayaz looked over to check all was well.

Alan continued – Very tasty, on the edge with the seasoning, very spicy.

The Methi has not been mentioned, – extra Methi – gives this Karahi Gosht the edge.

Next time I must have the half kilo.

The Bill

£29.50 Sensible pricing.

The Aftermath

We retreated to The Laurieston.

The food was prompt tonight – added Alan – and I’m not comparing it to – Visit #100.

A Lady customer in The Laurieston asked:

Where are you going for your Curry tonight?

We’ve just been to Karahi Palace.

We might go there or to Yadgar.

She signalled over to her husband, they too follow Curry-Heute. Ambala Deli Bar they have yet to try.

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Glasgow – Punjabi Ibrox – Down Memory Lane

Posted on April 30, 2019 by Hector

It is Hector’s birthday, tonight’s Curry therefore had to be something – very special. Curryspondent Bill was contacted a few weeks back, I knew he would let the Chaps at Punjabi Ibrox (560 Paisley Road West, Ibrox, Glasgow, G51 1RF) know that I was coming. It is six years since Marg and Hector last dined here, in the interim Punjabi (Charing Cross) became the fourth most visited Curry House in Glasgow. This Punjabi was leased out in 2014, with that expired, Jazzy is back here as Mein Host. What about Harry, and Bill?

We were out early as the Champions League semi-final was due to kick off at 20.00, arriving at Punjabi @18.30. The place was empty except for Jazzy sitting in his spot. He greeted us with:

We’ve got Lamb on-the-bone for you.

This was a very good start to the proceedings.

Keema Padora (£5.25) was one of the main reasons why I chose to come here, this excellent Starter has been missed. Marg claimed never to have seen one never mind had one, strange, because a well known and reliable Curry Blog gives an account of her eating half of a Keema Padora on our previous visit. Marg was caught in two minds, Keema Mattar (£8.95) or Lamb Rogan Josh (£8.95). Despite having essentially the same thing twice, Marg went for Keema Mattar with one Chapatti (£1.00). I asked for the Desi Lamb (£8.95) to have extra Methi added hoping to recreate the famed – Lamb Gurmeet – which Hector inspired at Punjabi (Charing Cross). Bread had to be the accompaniment, a Plain Paratha (£2.10) completed the food order. The Birthday Boy decided to have Strongbow, served from a can, to wash this down. No – pinta’ lager. Marg had Soda & Lime.

Complimentary Poppadoms and Spiced Onions were provided. Marg asked for Mango Chutney which arrived a few minutes later. The Mango certainly jazzed up the Poppadoms, there was a good kick from the Onions. I have not enjoyed Poppadoms so much in the UK for a while, but then I do not order them.

The Keema Padora was brought just as we finished the last pieces of Poppadom. I asked Jazzy to ensure we had a decent gap between this and the Mains else we would have been out in no time. We were here – to dine.

Keema Padora

Four blobs of Keema, rich in herbs, sat atop the quartered Poori. For once, cutting the Bread does make sense. The usual strips of Raw Onion were missing. The Poori was piping hot. The dryness of the Mince coupled with the slight sweetness from the fresh Poori works so well together. There was quite a kick from the Keema. Two of these would make a decent Main Course, at Punjabi (Charing Cross) I once had a Keema Padora accompanied by Aloo Gobi, no Main Course. That was delightful.

Marg let me have three quarters, her Mince was coming.

We had a rest, time for more Cider. The famous Punjabi canopy is still there. I counted thirty five seats at six or seven tables. The phone rang quite a few times during our visit, some came to collect Takeaways. Hari, Mein Host at Punajbi (Charing Cross), was in and out doing deliveries. People were staying in tonight, Ajax have created quite a stir.

When it felt appropriate, I asked Jazzy to bring the Mains.

Keema Mattar

This was a decidedly wetter version of the Mince which had been on the Padora. The quantity of Curry in the karahi was quite misleading, this was actually a large portion. Marg would declare defeat with around a quarter* left, lunch for Hector later this week.

Marg thoroughly enjoyed what she ate, the Spice was not too much for her, she loved the – herbs. Methi.

The solitary Chapati did not look much, it was a perfect match for what Marg ate. The Paratha was a disappointment. For the second time in a few days I have to question if this was actually a Paratha and not juts a thick Chapatti. There was no sign of Layering, and it was certainly not – Flaky. This just looked like an Oatmeal Chapatti.

Desi Lamb

Behold, this is what Hector has been missing. The ratio of Meat to Masala was ideal. The Masala was Thick, the Methi was mixed through. The Oil was collecting around the periphery of the karahi, this was just the bee’s knees.

From the first dip this had me won, in effect – Lamb Gurmeet, yet Chef Gurmeet works elsewhere Jazzy would tell me later. The richness of the Flavour was once again down to the Seasoning which was spot on. The Spice Level was not demanding yet did build as I ate. The Tender Lamb had a sense of belonging, everything here was working well together. I took my time, I have to these days. Every mouthful was savoured, this was a very impressive Curry. Hari was back on the premises, I called over to him:

I recognise this, I feel as if I’m in Charing Cross.

I found a Sucky Bone, my day was made. This Desi Lamb was everything I could possibly want in a Curry.

Marg watched me enjoy my Birthday Treat. She ordered a Milky Coffee which arrived as hot as she likes it. All was well in Glasgow this evening.

The Bill

I don’t know, I didn’t look.

The Aftermath

Jazzy came and sat with us. He confirmed that the lease here is his. Hari, in passing, told us that he is due to take over a business in Ayrshire/Renfrewshire. Hopefully he will get in touch. Bill may keep me advised. Get well, Bill.

Jazzy told us that in recent months a sack of Onions has gone from £5.00 to £13.00. The price of Broken Cashew Nuts has also increased markedly. Jazzy let slip that their base Masala is Onions, Plum Tomatoes and Cashews, now I know. He asked me about – Afghan Curry – how it’s made and where to get it. Namkeen Karahi, cooked with Salt and Pepper only, as served at Yadgar, Namak Mandi and of course Khyber Pass.

Until today, I have kept Punjabi (Charing Cross) and The Pedlar & Spice on – Hector’s Recommended Curry Houses. and – Glasgow’s Top Rated. I feel they now have to be separated, and despite this only being the second visit in the present era to Punjabi Ibrox, it has to be – Recommended. Hector has been dining here since the 1970s, the staff are back. This modest establishment is worth checking out. If only they opened before 16.00. But Jazzy did say when the football is on at Ibrox, they do open at lunchtimes.

Finally, before we departed, there had to be a photo of the lager font – pinta’ lager!

*Update

Marg ate more than I appreciated at the time, at least it gave the opperchancity to show what I think a – Paratha – is. One day I’ll manage to roll out a round one.

Punjabi – Menu

Posted in Punjabi Ibrox | 1 Comment

Glasgow – Chilli Thrill – Mughal Cuisine

Posted on April 27, 2019 by Hector

Chilli Thrill (35 High St, Glasgow G1 1LX) at Glasgow Cross advertises itself as being in the Merchant City. Had it been on the other side of High St. it would have been classed as being in Glasgow’s East End in Curry-Heute. It was during an attempt to expand the East End coverage that I first came across Chilli Thrill en route to Bombay – Bad Boy. Neither venue was open, Bombay – Bad Boy’s electronic sign says 17.00 opening, a staff member had told me otherwise. I phoned Chilli Thrill to ask why a Curry Cafe/Takeaway which claims to open at noon was not open after 16.00. Apparently a key member of staff is not available, and so currently it has an evening opening time. 04.00 closing? I hope to test this some time.

What Hector was doing this far east of the City Centre on a Saturday night will have to be explained. Marg made the mistake (?) yesterday of saying she would go for a Curry with Hector – today. Other things then took priority, so when we eventually met up, I held Marg to it: Hector’s Curry Rule – came into vogue.

Primarily a Takeaway, Chilli Thrill has but a few small tables and a shelf at which one can eat. Unique Mughal Cooking Style – it says above the door. A new source of Afghani/Pakistani cooking in Glasgow is going to attract Hector.

On entering, my attention was drawn to one very familiar chap, it was Dimitri who until 2014, was Mein Host at – Zorba Mediterranean Taverna – the Greek Restaurant formerly a few doors down. Obsession of India presently occupies these premises, there’s a review worth reading. Dimitri is now in business with Khalid, owner and Chef, whom Hector was about to meet. Hector was here for the Lamb Karahi (£8.50), well what else? There was an acceptance that the Karahi here was not going to be anywhere near as impressive as yesterday’s at Rustom Restaurant (Edinburgh), unless there was somehting else – magical – about to be served. A Plain Paratha (£2.50) completed the Order, no Drinks, and nothing for Marg. The chap serving at the counter enquired about Spice Level. Spicy – was agreed. I also asked for the Paratha to be Flaky, not Crispy. Soft – was his reply.

The Bill

£10.50. It seemed sensible to pay upfront. We’re back in the land appropriate to Hector’s budget.

On giving Dimitiri the Calling Card, he told me that I would know more about Curry than he would, this was repeated more than once during the visit. Hector was here for the experience, but first the Facilities had to be visited. This involved a walk through the kitchen and a short wait whilst they became free. Dimitri was my guide, the photo opperchancity was not missed, Chef Khalid was captured at work. The Bread Chef was very keen to have his photo taken, quite a hoot, he features again in this Blog. The Main chap behind the counter was not missing out either. Lots of photos, where’s my Curry?

When a paper bag and a plastic container were set before me, the heart sank. Surely not. Dimitri was on hand, a plate was provided, and a plastic spoon.

The – Paratha – was huge, sadly it was not a Paratha. A Paratha should have – Layering, be Soft and Flaky, and show evidence of the – Swirl – a result of the folding of the dough. This was a Big Chapatti. It was hot, fresh, it would do the job.

Lamb Karahi

I emptied the entire contents of the Takeaway container onto the plate. What lay before me amused. In what way was this a – Karahi? Then again, in what way was it not? Mental comparisons with my favourite Glasgow venues were inevitable, however, the magnificence of yesterday’s at Rustom Restaurant was foremost in the mind. It was inevitable that this Curry could never compete.

The Masala was seriously Thick and Tomato-based. There was a lot of it. Fresh Coriander was accompanied by sliced large Green Chillies, I mixed these in. This was quite a plateful, a few pieces of Meat from the end I thought I might be defeated, Hector soldiered on.

The Spice hit hard, the Flavour was not complex, this was a simple creation. I wondered how this Curry differed from the Lamb Desi Style (£8.00). Here was a Curry that was doing its job, little more. I had not tasted anything to make me rush back.

The Aftermath

Did you like the patter? – I thought I heard the Bread Chef ask. Marg interjected – he said Paratha.

Having already told Dimitri that my Paratha was more a Chapatti, I wasn’t going back there again. He is a Happy Chap, indeed all of the staff were very welcoming. We assembled for the photo, Chef Khalid went out of his way to tell me to give him a day’s notice and he will prepare – something special – for me. I suspect he may feel he is not being tested cooking the – Mainstream.

The Glasgow Real Ale Festival – G-RAF – is being held on June 20 – 22. Hector will be working at it once again. Chilli Thrill will be a very convenient venue to visit. I shall be in touch with Khalid, and its always a pleasure to meet with Dimitri.

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Edinburgh – Rustom Restaurant – Something Magical

Posted on April 26, 2019 by Hector

Mr. Snax posted a photo of the Lamb Karahi at Rustom Restaurant (2 Grosvenor St, Edinburgh EH12 5EG) on a Social Medium on April 13, he confirmed it had – the taste. Today was Hector’s first opperchancity to get through to sample this. However, plans for lunch were thwarted. One kilo of Lamb Karahi on-the-bone at Rustom costs £24.95 which is favourable, about one Pound more than the Glasgow Curry Cafes. However, the half kilo costs £17.95 which is more than I was prepared to pay. Allowing for the advertised thirty minute wait, one would have to have a Starter, then the Sundries. £25.00 for lunch feels a bit extravagant, especially when dining alone. May I suggest The Lone Diner pays a visit to Desi Pakwan on Leith Walk where the half kilo is a more affordable £12.50. Hector has yet to review their Desi Lamb Karahi.

Rustom Restaurant, Haymarket, serving Lahori/Punjabi Fayre, Hector’s favourite by far. Even Neil was not aware of its existence when I met up with him at nearby Monty’s. John was one of four assembled at Monty’s this afternoon, he assumed I had already dined. When he heard the story it became a matter of – what time are we going?

We entered Rustom Restaurant at 18.30. It is directly across the street from Haymarket Station. Lazeez Tandoori may have to take a back seat for a while. As the photo shows, there were plenty of seats, by 19.00, Rustom Restaurant was full.

Starters were required. John chose Lahori Chicken Tikka (£5.50) whilst Hector decided the Lamb Chops (£6.50) had to be investigated. Three Chops were quoted as a Portion which is a bit miserable, Akbar’s (Glasgow) charge £4.50 for four. John is known for his ability to devour Chapattis. At £1.95 a Chapatti we had to question what would be served. The Waitress demonstrated the size, John went for a Garlic Nan (£3.95) instead. The Paratha Inspector decided he was on duty again, a Plain Paratha (£2.95) for Hector. John completed the Order with a glass of House Red Wine (£6.95), Hector abstained, Tap Water.

Poppadoms were offered, twice. We were not playing that game. If they wanted us to have Poppadoms they should have served them, Complimentary of course. A Waiter did come to the table with Poppadoms and Dips, I momentarily thought sense had prevailed, they were for the adjacent table which I felt was a bit close. We were squeezed in.

Lamb Chops

By any standard, the Chops were a bit Thin. Very well cooked with burnt extremities, this was the telltale sign of Quality. The wedge of Lemon was put to good use, the Garnish was mopped up with the Green Yoghurt. Hector loves his Lamb Chops, but four are so much better than three.

Lahori Chicken Tikka

Six pieces of Chicken were accompanied by the same Garnish as the Lamb Chops. John’s verdict:

Suitably spiced and seasoned. The accompanying sauce was very complementary.

Are you a tourist? – asked the Waitress. I explained the photographic ritual and gave her a Calling Card. This was Abhi who was displaying great humour whilst taking care of us.

Two Asian Ladies in the window corner beside us had ordered something – Sizzling. Hector’s ear was tuned in as it arrived, Tikka, Rice and surely some Sauce? A Raita arrived plus a wee pot of Masala. Is this where Hector is headed, something – beyond Curry? Aye right.

Later I would see an array of Starters. Lahori Masala Fish (£5.95) was served Dry, in Breadcrumbs, interesting. Seekh Kebab (£4.95) served as a pair, thankfully.

The half hour wait for the Karahi had been taken care of, I spotted it emerging from the kitchen, the camera was at the ready.

Lamb Karahi On The Bone

Gosh! Even before we started eating, I could tell this was going to be one of those very special moments. To think of the number of establishments who claim to serve – Karahi – and don’t. This was the real thing.

Topped with Ginger Strips and Fresh Coriander there was something else too. Something mysterious, it might have been Dry Methi, I simply couldn’t tell. Something Magical – is what was noted.

The Bread had to be dealt with first. Both thankfully were served – whole – it makes such a difference being able to tear off the first strip and dip it in the Masala. This was a proper Tandoori Naan. If I could get one with Chilli and Coriander I would be tempted. The Paratha was also good size as promised. This was of the Oatmeal variety, one has to go to Tanjore – South Indian Restaurant to find the – perfect Naan – noting Curry-Heute’s still limited coverage of Edinburgh Curry Houses. We were both happy with what we had ordered, time to dip.

Wow!, an instantaneous – Wow!, and thrice –Wow! Yes, this Lamb Karahi was that impressive.

Is it good? – asked Abhi – who was determined to get in on the act. She stirred the contents of the karahi, looking busy whilst she posed for the photo.

Seasoning is all, this Lamb Karahi had it. There is Minimal Masala, then there’s Minimal and Thick Masala. Pulped Meat was in there too, along with large Green Chillies. The Spice was such that nobody should order this then complain that it was – too Spicy. This Curry was not for the faint of heart. The Flavours just kept coming. John’s opening remark:

The flavour on that is second to none.

On taking my second helping I could not help notice that John’s pile of bones was bigger than mine. Was Hector not eating fast enough, or was the selection of Meat more discerning? The irony about ordering Lamb on-the-bone is that one gets less Meat, so finishing this was never going to be a problem. John did question why I had insisted on having the on-the-bone version. He has not yet dined at Yadgar (Glasgow) often enough to know the difference.

At the end, only a trace of Vegetable Oil was left on the base of the karahi.

Is this the best Curry you’ve ever had in Edinburgh? – I asked John, he concurred.

This Curry was simply Wonderful, the lips were tingling, the Spice was right up there, joyous Lamb, nearly all on-the-bone. Next time we need four people and we can order this and the boneless version, compare and contrast. There’s Namak Mandi (Namkeen) too!

Arguably the best Curry I have ever tasted. The lamb was super tender, and the spices were pitched perfect, and the service was spot on.

That was Magnificent! – I said to Abhi as she cleared the table – and when I say it was, truly it was.

The Bill

£49.50 Somehow paying £25.00 for dinner, including the tip, is acceptable.

The Aftermath

Abhi took me over to meet Yasi, Mein Host. I congratulated him on the Quality of the Fayre. I had to admit that this Quality of Curry in Edinburgh presents a challenge to Glasgow. He confirmed the Lahori/Punjabi origins of the cuisine at Rustom Restaurant which has only been opened since September 2018.

Photos were taken with Yasi, unfortunately the photo of Abhi and Hector was too blurred to post fully. Next time, there will most certainly be a next time.

Rustom Restaurant, Haymarket, please form an orderly queue.

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Glasgow – Tuk Tuk – Indian Street Food – Two Wheels on my Wagon…

Posted on April 24, 2019 by Hector

The Wednesday Afternoon – Friday Night Club is slowly evolving. Hector found himself in the city centre for an early afternoon appointment, lunch had been missed. At 14.30 there was the realisation that if no food was taken in the following hour, there could be trouble.

I have recommended Tuk Tuk (426 Sauchiehall St, Glasgow G2 3JD) to a number of people, it was only today that I looked back on my last visit to see which Curry impressed so much. Two years have passed since my first two visits. I enjoyed the Lamb Kolhapuri for its intense South Indian Flavour due to the presence of the (Dried?) Red Chillies. In the interim, I have enjoyed similar at Banana Leaf in a greater Quantity and for a lesser price.

The – Express Tiffin Lunch Deal – continues, at £12.00 good value when one adds up the individual price of each Tapas portion. Of course, there is no guarantee that the portions supplied in the Lunch Deal match those served when ordering a la carte. The – Express Tiffin Lunch Deal – continues, at £12.00 good value when one adds up the individual price of each Tapas portion. Of course, there is no guarantee that the portions supplied in the Lunch Deal match those served when ordering a la carte.

The window seats were occupied, window dressing. The Waiter greeted me as I hovered at the steps up to the main seating area. Instead of sitting amidst the throng, Hector would take the table which was occupied on previous visits. The Menu was on the table, a place-mat. Lamb Kolhapuri was still there. The Lunch Deal may well be £12.00, the a la carte prices have increased.

A Waitress came over to explain the Lunch Deal, I understood I could choose any Dish according to the pattern on the graphic. Bengali Fish Cakes (£5.50) looked interesting as did Okra Fries (£4.35). I have had the Railway Station Lamb Curry (£6.50) but not the Lamb Lasooni (£6.50). When the Waitress returned she clarified that the – Tiffin Tin – icon had to be adjacent to the Dishes which were part of the – Lunch Deal, start again.

I already had my Sparkling Water (£2.50). My four choices were: The Pakora Platter (£4.30), Lamb Kolhapuri (£6.40), Aloo Gobi (£4.85) and Pilau Rice (£2.35). The Waitress was convinced that she recognised me. I told her I had not been here for two years.I already had my Sparkling Water (£2.50). My four choices were: The Pakora Platter (£4.30), Lamb Kolhapuri (£6.40), Aloo Gobi (£4.85) and Pilau Rice (£2.35). The Waitress was convinced that she recognised me. I told her I had not been here for two years.

Two years – she repeated. She never did reveal how long she had worked at Tuk Tuk. I did admit to knowing Zaheer, Mein Host.

Everything arrived together which contradicted a message on the Menu which stated that Dishes would arrive when ready. The featured plate is a – side plate.

The Pakora Platter was on top as expected. Two pieces of Flat Pakora, one Aubergine, one Potato, a – fritter – by any other name. I have seen Pakora served like this in Europe, one tends to let them get away with it, but in Glasgow? This was pathetic. On Visit #1, I questioned whether the then four pieces were value for money. I poured what appeared to be a Tamarind Sauce over – The Pakora Platter. The distinctive Tangy-Fruitiness that is Tamarind was not present, so I do not know what this was. Needless to say it was not long before I was exploring what lay beneath. A – platter – indeed.

The Rice was of sufficient quantity to cover the plate, a decent base for what came next.

Aloo Gobi

This looked to be quite a portion. Large pieces of Cauliflower stood out, where was the Potato? I only found two small pieces of Potato, again sliced flat as per the – Pakora. The Masala featured Tomato prominently. Masala? That is being generous. This was a watery sauce, no more. This looked to be quite a portion. Large pieces of Cauliflower stood out, where was the Potato? I only found two small pieces of Potato, again sliced flat as per the – Pakora. The Masala featured Tomato prominently. Masala? That is being generous. This was a watery sauce, no more.

Lamb Kolhapuri

There was way more Masala than Meat, so – Soup – as such a Curry is classified in Curry-Heute. Where was the Red Chilli which was such a key part of this Dish two years ago? Four pieces of Meat were visible, – swimming – in the Masala. This was far from the Hector idyll, but acceptable given the nature of the Curry. There was way more Masala than Meat, so – Soup – as such a Curry is classified in Curry-Heute. Where was the Red Chilli which was such a key part of this Dish two years ago? Four pieces of Meat were visible, – swimming – in the Masala. This was far from the Hector idyll, but acceptable given the nature of the Curry.

My first intake of the Blended Masala gave off a distinctive – Peppery Flavour – only. No Red Chilli, no Smokiness, disappointment. To enjoy the intensity of Flavour presented two years ago was why I was here. The Curry-Heute Test of can a Restaurant replicate that which previously impressed, failed. What Meat there was went down well, suitably Tender. Ordinary as this Dish was, it was more satisfying than what accompanied.My first intake of the Blended Masala gave off a distinctive – Peppery Flavour – only. No Red Chilli, no Smokiness, disappointment. To enjoy the intensity of Flavour presented two years ago was why I was here. The Curry-Heute Test of can a Restaurant replicate that which previously impressed, failed. What Meat there was went down well, suitably Tender. Ordinary as this Dish was, it was more satisfying than what accompanied.

Whilst the Cauliflower retained the desired level of firmness, it was the Masala which let this Dish down, badly. The watery sauce lacked Seasoning, and hence was well short of Flavour. The Aloo Gobi served at Yadgar one month ago has set the standard, today’s was not on the same page.

The Waitress came over as I was approaching the endgame. She asked the customary question, I don’t think she was prepared for the answer. I gave a précis of the above. The Waitress insisted the Kolhapuri had never been – smokey.

Two years ago it was, I know, I take notes – the Huawei was held up, she knew not what she was being shown. I was offered – extra spice, extra chillies – but I was not for letting what I had left get cold. Hector eats what is put in front of him.Two years ago it was, I know, I take notes – the Huawei was held up, she knew not what she was being shown. I was offered – extra spice, extra chillies – but I was not for letting what I had left get cold. Hector eats what is put in front of him.

The chap who greeted me on entry, presumably the Manager this afternoon, came over. The conversation was focused on the Lamb Kolhapuri, there was no defending the grossly inferior Aloo Gobi. He too denied that the Kolhapuri had been – Smokey. He assured me that the Chef and recipe were the same, then he admitted the Spice Level may have been tempered. He said something along the lines of – to suit those who cannot take their food too spicy. That’s a change in recipe then.

I mentioned that the Kolhapuri in 2017 had a distinct – South Indian Flavour. He mentioned Madras and Bombay. Chennai (Madras) is pretty far south. I informed him that here, Banana Leaf and the Aberdeen based chain (Rishi’s Indian Aroma) on Bath St. were my three (Glasgow) sources of Smokey Curry. Not any more, I suspect I simply wore him out.

Here is a photo of the Lamb Kolhapuri served two years ago in which the presence of the famed Red Chillies was so critical.

Here is a photo of the Lamb Kolhapuri served two years ago in which the presence of the famed Red Chillies was so critical. Here is a photo of the Lamb Kolhapuri served two years ago in which the presence of the famed Red Chillies was so critical.

Hector suspects a wheel has come off Tuk Tuk’s – wagon.

The Bill

£14.50 I left the cash and a Calling Card on the counter. Zaheer may make a comment below when he reads this.

The Aftermath

Both staff members acknowledged my departure. It looks as though Hector will be spending a lot more time at Banana Leaf when in the mood for something – Soupy, Spicy and Smokey.

Update – January 2023

The owners of Tuk-Tuk have closed this branch in order to focus on their Edinburgh outlet.

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Giffnock – Turban Tandoori – A Tale of Two Curry Houses : One Wins Awards, the Other…

Posted on April 23, 2019 by Hector

It’s Wendy’s birthday, Wendy had vouchers for a Curry House in Giffnock. Giffnock has a Glasgow postal address but is actually in Renfrewshire. Confusing? Especially so when Giffnock is classed as being in – Glasgow – every time a certain Curry House wins an Award. Who wins awards? Marg and Hector experienced the Curry that was served at The New Turban Tandoori (2 Fenwick Pl, Giffnock, Glasgow G46 6UF) nine years ago in the first year of Curry-Heute. The Curry was decidedly poor. Why have so many Awards gone to a Giffnock Curry House in recent years?

For reasons nefarious, it was left to Marg to make the booking. Wendy, Peter, Marg and Hector arrived bang on 19.30. Peter was puzzled by to the locus.

The Curry here was shocking last time – I said to Peter as we entered.

Peter took Hector’s advice and showed the Curry Vouchers to the Waiter as we were being shown to a table in the near empty Restaurant. The Waiter glanced at the vouchers:

That’s not here – we were informed.

So, where?

The vouchers were for Turban Tandoori (Station Rd, Giffnock, Glasgow G46 6JF).

The Ladies were caught in two minds, stay and honour the booking or listen to Hector.

Let’s go down the road, it’s a Tuesday night, the quietest night of the week.

Marg remarked in the car that she had never seen me so keen to leave a Curry House.

Hector was already on a high, a new Curry House on Curry-Heute, and the opperchancity to review an Award Winning Curry House. There is no secret in Curry-Heute that Hector questions the efficacy of these Awards, so many better venues in Glasgow never get a look in, it’s always the same names, and never an Award to either of the two finest sources of Curry in Glasgow: Yadgar and Karahi Palace.

Hector was not shortlisted for Curry Lover of the Year 2019, at least this year it went to an individual, not a company.

Entering the impressively busy Turban Tandoori, the Curry Vouchers were presented and acknowledged; we were shown to the last remaining booth in the main room.

Menus were brought and Drinks sorted. Marg and Hector would share the customary large (750ml) bottle of Sparkling Water (£5.25), Peter chose a large glass of Red Wine, Wendy a Soda & Lime. On sampling the Wine and being impressed,Wendy subsequently ordered a glass also.

Lamb Desi (£11.95) stood out, this would surely show what the Chef at Turban Tandoori is capable of? Peter would have this also. Marg spotted something with – Mint – which is quite ironic given that this was close to her choice on that ill fated visit to The New Turban. Lamb Dhahi (£10.95) it would be. Marg had spotted Haggis Pakora (£5.95), Starter, and was becoming like a dog with a bone. Only one Starter would be ordered, we all agreed to share, as required.

In Europe, Fish Curry generally costs less than Meat Curry. I was taken aback by the prices in the – From the Ocean – section of the Menu. Wendy was caught in the net, Dohlanshakti (£17.95) is a mix of Prawns. Prawn Curry, possibly the easiest Curry to prepare: take some Base Masala, chuck in some Prawns, no more cooking required. I know the price of Prawns and how many one gets for the equivalent price/weight of Beef Steak. Prawn Curry is a waste of Prawns, there, it is written.

Daal – was mentioned across the table. I described what a Turka Daal (£7.95) is, the collective decided to try the alternative – Turban Special Daal (£7.95). Eight Quid for what is essentially – Thick Lentil Soup? They’re having a laugh.

When the Waiter came to take the Order, it was verified that no Capsicum was part of the Lamb Desi. I enquired also about the Desi Rice (£3.95). The given description sounded like – Jeera Rice – so Marg and Hector would share Mushroom Zeera Rice (£3.95) which would provide the – Interesting Vegetable – and should also guarantee Cumin Seeds. A Plain Paratha (£2.50) completed our part of the Order. Wendy and Peter agreed to share a Garlic Nan (£3.50).

Inflated as some of the prices felt, at least the Bread was at an – acceptable – level, no Abderdoom Bread prices here. Turban Tandoori is a markedly different venue from Hector’s usual haunts – table cloths, hot and cold running waiters – fitting for a special evening. We were here – to dine.

I watched Tandoori Platters being brought into the room, even Marg remarked at the wondrous aromas. One day I shall eschew Curry and go for a Tandoor, aye right.

Haggis Pakora

Six Haggis balls, I hope their removal didn’t hurt, were cradled in a Poppadom. Strips of Raw Onion, a wedge of Lemon and some Greens acted as a Garnish. This was not what Hector is used to in his oft frequented Curry Cafes.

Haggis Pakora, perhaps invented at Mr. Singh’s India, is something I do not get. It is only a variant surely of what is served in any Glasgow Chip Shop? Haggis is already Spicy, perhaps the Batter is Spiced further?

I liked the Seasoning, this was promising.

I enjoyed the Haggis Pakora – Marg related at the end of the meal – a change, enough to share.

We were all hungry, everything was shared, then devoured.

A different Waiter brought the Mains in two batches. Both the Paratha and the Naan had been quartered, why? I must remind myself to ask for Bread to be served – whole, it makes such a difference.

The Naan was a proper Tandoori Naan, nothing like the Rogni/Kulcha I had enjoyed at Khyber Pass on Saturday. The Paratha disappointed. The – Swirl – was there, it was more Crispy than Flaky and showed few Layers. Too Thin, nowhere near the best.

Mushroom Zeera Rice

Marg was in – Raptures – check the date. There was more than enough for two to share, Wendy managed what was left after Hector and Marg had taken – enough. The presentation of the Rice was impressive. The multicolours, the Mushrooms, other bits were in there too. I should have paid even more attention, the customary photo of the Rice spread across the plate was omitted this evening. This was seriously good Rice, packing an array of Flavours.

Lamb Dhahi

Mint leaves topped what appeared to be standard Blended Masala. The Lamb Dhahi looked no more than a Mainstream Curry. Marg was immediately impressed, I took a sample of the Masala. There was a quite distinctive – Tang. Mint is not Hector’s thing unless it is shrouded in Chocolate. The Mint did not dominate, the blend of Flavours was full on, the Soupçon impressed.

Marg – I really enjoyed the mint and fresh flavour of my Curry. It was unusual for me. Very tender meat, and went very well with the Rice, which was full of – things.

Dohlanshakti

This looked wonderful. The pot was piled high with solids, Prawns of differing sizes I was told. Once more I was invited to have a sample. I took some of the Masala only, in keeping with my views on Prawn Curry. Again there was a – Tang – but a markedly different one. That the contents had indeed – come from the ocean – was most apparent from the poweful Flavours. How much bland Fish Curry has Hector been served over the years? This Masala served with Tilapia (not on the Menu) could be very interesting. (Hector is not a huge fan of Monkfish which is on the Menu.)

Wendy – Fantastic choice, I liked the mixture of prawn sizes.

Lamb Desi

Topped with Fresh Coriander Leaves, here was another classic Blended Masala. The Lamb stood out, so the ratio of Meat to Masala was favourable, we did not have – Soup. I counted the meat into double figures as I arranged the Lamb over the Rice. Only one Bone was encountered, a solitary – sucky bone – which I left in the reserve Masala. I observed Peter had the same, so where did the rest of the Bones go?

This Meat is Stunning – I exclaimed after the first piece was swallowed.

Marg was taken aback – he doesn’t often say that.

The Seasoning was at the level Hector seeks, nothing held back. The Spice Level was no more than – Moderate. As I ate on I noted that the full Flavour of this Dish was actually coming from the Masala, not the Lamb. I have written about outstanding Lamb in the last year starting with Kabana (Manchester), Lamb is going through a purple patch. This was truly Tender, melt in the mouth. The initial Flavour and Texture were indeed – Stunning, but what had marred my total enjoyment? The Daal!

Turban Special Daal

Quite simply, there was nothing – special – about this Daal. It was too thin, watery even, one could not stand a spoon in this. Hector had his – Soup. Give me a Five Bean & Lentil Daal Makhani anytime, not this. I suspect that the Daal may have acted as a – flavour filter – and actually minimised the intensity of the Flavours in the Lamb Desi.

When Peter gave his verdict on the meal, his opening statement may go some way to support my observations.

Peter – Very tender lamb, but found the seafood to be even tastier. All three had different but lovely flavours.

Wendy had more to say:

I enjoyed the Lamb which was very tender. I might go for that next time.

It looks as though Wendy and Peter may well return to Turban Tandoori.

The Bill

£98.05 My thanks to whoever provided the £40.00 worth of vouchers. Any gripes about the prices were cast aside.

The Aftermath

I took the cash and vouchers up to our Waiter who was busy resetting the tables. We were the last diners on the premises. As I handed over the Calling Card, and introduce myself, so the Waiter who had brought the food came rushing over.

This is Hector! He writes the Curry Blog!

This was Jai Singh, brother of Danny who invited Hector to the – Grand Opening – of his Restaurant – Danny Singh’s Ghandi – back in 2014. It was Jai who greeted every guest on arrival that evening, and managed to feature in the million photos taken.

I didn’t recognise you (when you came in), you’ve lost weight.

Hector likes Jai.

We quickly discussed the food that had been served this evening. Jai described how he weans people into more potent Masalas when they order Tandoori Fish for example. They apparently offer something different at weekends. Jai asked about how we had come to be here, I brought him up to date, even mentioned – The Other Place. Turban Tandoori won – Curry King – at the Scottish Curry Awards last week.

I had told Wendy and Peter on our arrival at Turban Tandoori that as Hector had never been here, they should not expect any special treatment as experienced at Akbar’s (Glasgow) for Marg’s birthday. Suddenly we were being offered Birthday Drinks on-the-house. Three large glasses of Red Wine were promptly produced. Marg would have to wait a bit for her extra hot Latte.

Jai gave me the heads up, an improvised Birthday Cake was presented to Wendy. Cheesecake, Hector eats Cheesecake. Yay! The Coffee was also as hot as Marg likes.

A big thanks to Jai for turning the evening into something very special.

Marg took the photo with Jai, Hector and our Waiter, then departed. Finally I met the Chef and the Proprietor. We quickly discussed the lack of impressive – Fish Curry – in Glasgow. I’ll have to get back here and see what they can come up with. It’s Hector’s Birthday next week, maybe someone will present a Curry Voucher?

Finally, research has confirmed that there are two Curry Houses in Giffnock with essentially the same name both established in 1982. What are the chances? They are not connected, so Hector was told in both establishments. I note the signage at The New Turban has dropped – Tandoori – since our visit there in 2010, however, as many Sources still call it by the original name, the confusion is likely to continue.

Turban Tandoori wins Awards and probably deserves to do so.

There is Quality Curry in Giffnock.

Turban Tandoori – Menu extracts

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Musselburgh – The Staggs – Curry for Nine, and Green Devil

Posted on April 22, 2019 by Hector

John has been making regular appearances on Curry-Heute in the last couple of years. A keen Curry Chef, he announced over the weekend that he was going to cook a Karahi-style Curry and feed – The Company – today on our monthly visit to Staggs, Musselburgh. His Recipe was based on Rick Stein’s with Rapeseed Oil replacing the Ghee. Mid afternoon, two food flasks containing Lamb Curry were placed on the table with a smaller flask containing Chicken.

Pitta Bread

John brought Pitta to accompany the Curry, and some.

He brought some Fresh Coriander too, none came Hector’s way.

Lamb Karahi

I took a Soupçon not knowing how far it would go around the nine. Nigel, Mein Host, was elsewhere today which may have been just as well given his propensity to devour food.

Behold the delightfully Thick Masala with strands of Spinach visible also. John told me he had blended in some Spinach, then added more. The Lamb had been cooked for over two hours in order to reduce the Masala to the required consistency. The Spice Level was well judged given that this had to suit all. John was initially worried that he may have over-seasoned the Curry. This actually raised my expectations, Seasoning is all – Khara!

The Lamb was suitably Tender, Strong Herb and Earthy Flavours were manifested. Had this been presented in a Restaurant and served in a karahi then Hector would be writing about a new discovery and suggesting everyone visits. This was a worthy Curry.

Chicken Curry

The same Masala had been removed from the pot before the Lamb was added. For those who desired Chicken Curry it was available. Hector passed, a good tactic, more Lamb arrived.

I noted the comments around the table:

Yvonne – amazing!

Craig – two stunning curries, an unexpected treat.

Neil – fantastic Lamb Curry, wonderfully tender meat, superb flavour.

Dr. Stan – what? I’ll have a Bishop’s Farewell please.

Steve – I thought it was delicious, both were delicious.

Michal – the taste of India was developed in John’s kitchen.

Mags – lush.

Hector – Curry referred to in the plural?

The Bill

Pints of Green Devil

The Aftermath

Other Oakham Ales.

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Glasgow – Khyber Pass – Different, once again

Posted on April 20, 2019 by Hector

Driving past Khyber Pass Restaurant (221 St. Andrews Road, Glasgow, G41 1PD) recently, I spotted the venue had expanded into the adjacent unit. Being well over two years since the last visit, it was time to investigate. The Saturday afternoon Ritual Curry would feature Afghani Cuisine.

Arriving at 14.55, two were waiting for Takeaways, I took the opperchancity to peek next door. A group of ladies with children were sat in the far corner of the well lit room which as yet as no windows. One assumes the shutters will be transformed in the near future.

I took a table in the corner of the main room, two chaps were at the next table awaiting their order. The Menu was on the table, the prices haven’t changed much in the three years Khyber Pass has been in operation. A half kilo of Lamb Karahi is still £12.00, the full kilo is presently £24.00. A Chilli Nan (£1.00) has yet to be sampled here. I had spotted bottles of Water at the counter with green tops, possibly Sparkling.

There was no sign of Abdul, Mein Host. A chap came to serve, Sparkling Water was asked for.

Maybe fifteen minutes wait – (for the Lamb Karahi) he told me.

No problem.

Had a Lamb Karahi come any quicker I would have been worried. A jug of Tap Water was brought to the table, ah well, no Sparkling Water for Hector.

Fifteen minutes later I was presented with a Salad, Raita, plate and cutlery. This was quite a decent, fresh, Salad. The Raita poured over made for a refreshing start to this afternoon’s proceedings. The Lamb Karahi and Naan arrived a few minutes later.

No Chilli Naan, instead a Plain Naan (60p) was served, or was it? There was no point in making a fuss, I would rather having everything Hot and Fresh.

The Naan was Light, Fluffy and very Hot. The perforations suggest this may in fact have been a Rogni/Kulcha Naan. It took me by surprise, and assuming it would be charged at the printed price, this made a mockery of the inflated prices charged in most Restaurants.

Afghani Lamb Karahi

Finely chopped Green Chillies and Ginger Strips topped the Karahi which had a very Watery, Tomato-based Masala. There was no sign of Onion anywhere here. As is my way, I ate directly from the karahi, no point in decanting and letting things go cold on the plate.

Namak Mandi – came to mind as soon as I started eating, the simplicity of whatever made this – Afghani – was there. The Kick was decent but the Seasoning was way below what I had hoped for, not – Namkeen – then. I counted ten pieces of Meat, many on-the-bone. The Meat retained firmness, each piece was a pleasure to eat.

Once more at Khyber Pass, this Lamb Karahi bore little resemblance to what had been served here previously. The chap who may well have been the manger this afternoon came over to check on my progress. Rice and/or more Bread was offered. I told him I was happy with what I had.

This Lamb Karahi was not outstanding but was closer in style to what I prefer to eat than anything I have been served in the last few weeks. As I reached the base of the karahi so I began to encounter pulped Lamb in the Masala. There was a definite sense of Seasoning coming through, by the end I had something a lot closer to what I had hoped for. This Lamb Karahi was a slow burner. I would leave – a Happy Hector.

The Bill

£13.30 Oh, you pay for the Salad? – I put to the chaps at the counter.

The Aftermath

I showed the photo of Abdul and Hector on Curry-Heute. Mein Host was due in later I was informed.

Around the corner I passed Cafe Reeshah, or more correctly – New Cafe Reeshah. Karahi was advertised on their window. Perhaps I should give them another chance.

Khyber Pass Menu

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Glasgow – New Kismet Tandoori – A Reliable Takeaway

Posted on April 16, 2019 by Hector

I picked up very appreciated feedback from Curryspondent Howard #2 whilst sitting on the tarmac at Wien Flughafen this morning. It put me in the mood for more Curry. When Marg announced she was off to watch some late afternoon hockey, a Takeaway from New Kismet Tandoori (311 Drumry Rd, Drumchapel, Glasgow, G15 8PA) became fixed in Hector’s mind. I have eaten quite a bit of Mainstream Curry in the last couple of weeks, I’ll get back to one of my usual haunts on Saturday no doubt. New Kismet is Hector’s local Takeaway, nine visits in twenty seven years hardly makes one a regular.

Seeing New Kismet in daylight felt strange, it’s usually November-December when I take the notion. Entering at 17.10 it was easier to park outside than I have ever experienced, Tuesdays must be quiet. I stuck to my usual script:

Lamb Karahi (£6.50) with extra Methi and no Capsicum, Special Rice (£2.50).

The Bill

£8.40 Same as I have paid for this Order before, and I still don’t know how this total is achieved.

Do you want Onions? – asked the chap who served.

Yes, Onions are good – I replied.

I didn’t know which part of the Order he was referring to. Spiced Onions to accompany? Big Blobs of Onion in the Karahi? Hector can cope with Onions, though it’s a pity that at this venue the Masala for the Karahi is not Tomato-based.

I took a Menu, in all my visits I have never posted the Menu, that changes today. A chap came in delivering armfuls of Fizz, I recognised him, but from where? Mein Host came in also, he spotted me before I recognised him. The greeting was warm, instantaneous, he slapped my hand as much as shook it. I believe it is he who is a friend/relative of Mein Host at Cafe Serena in Glasgow’s Southside. I must be well overdue a return to that venue.

The Takeaway was unpacked, huge portions, with a Starter, two could easily share this. For one, it’s a matter of take a plateful and see what happens later.

The Rice had Onion slices in addition to the expected Peas and Mushrooms. A minimum of Fresh Coriander sat atop the Curry. The Karahi here looks like any other Mainstream Lamb Curry, for true Karahi Gosht one should cross the River Clyde.

There was a favourable ratio of Meat to Masala meaning that this was far from – Soup. The Meat was delightfully – Soft – the advantage of taking Lamb from – The Big Pot. The Spice Level was no more than Moderate, I should have asked for – Extra Chillies. Thankfully the Overall Flavour was far from the ubiquitous – Clydebank Curry Taste – despite New Kismet being metres from the boundary. Had the Seasoning been braver then surely even more Flavour would have emerged. The remnants prove the viscosity of the Masala. This was Pleasant, Satisfying, no more.

Having tried all the nearby Takeaway venues at some point, New Kismet definitely stands above the rest. It is frustrating that the north west corner of our fair city cannot offer something outstanding. Why does New Kismet not offer – Achari?

The Aftermath

Marg returned @21.00, she hadn’t been fed. The leftovers were mixed together, to create a Biryani-like mass. Ding! Marg was well impressed – Lovely – she exclaimed. She was hungry, I then realised that Marg has never tasted a Curry from New Kismet.

I note that New Kismet – Biryani – is served with a – Medium Curry Sauce. As I pondered two days ago in Wien at Natraj, does this only happen in Scotland?

New Kismet – Menu extracts

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Wien – Natraj – Indian Cuisine – Well worth a visit

Posted on April 14, 2019 by Hector

Yes Marg and Hector went to the – Zoo. It’s a Marg thing. Thereafter it was a case of choosing a Curry House in the vicinity of The Brick Makers where we had a particularly good time last night. It’s a Bier thing. Natraj – Indian Cuisine (Neustiftgasse 50, 1070 Wien Österreich) was one of half a dozen possibilities, it was chosen because many of the photos on other sources featured drier looking Curry.

Arriving at 19.40 the main room was busy. The Chap who would serve us asked if we had a reservation. We were shown to a small table in the back room. A family were just finishing, we would then have this to ourselves for the duration.

The Menu was weird, page after page of Drinks. A 700ml bottle of Sparkling Water (€5.00) was marginally cheaper than ordering the equivalent in Bier. On reaching the food section of the Menu, there were plenty of Chicken Dishes to choose from, but few Lamb. Lamm Chitnadu (€10.90) was there, too many Lamb Dishes featured the dreaded – Green Ballast – or Coconut Milk. Beef Vindaloo (€10.50) was considered, I decided to test the Chef.

Marg was having similar problems, she could have gone down the Chicken route but now also feels that Chicken is simply – Meat Ballast. Lamb Biryani (€13.90) was her surprising choice. Brian, Mein Host at Brick Makers may have planted the notion after our lengthy discussion about Curry last night. That this Biryani came with – Yogurt salad – allayed her fear about being served something too dry as happened at Dum Pukht (Tunis).

Mein Host came through to take the Order:

Can I have Bhunna Gosht (€10.90) without the Paprika?

He went away to check, all was well. Marg’s Biryani was ordered, Hector added Vegetable Pulao (€2.50) and the Sparkling Water. Spice Level was then discussed, Natraj offer a range of four levels, Marg chose – Medium, Hector – Spicy. There was no need for – Very Spicy.

There was a sense of the adjacent busy room emptying though one large group remained. In all I estimated that Natraj could accommodate around thirty diners. The décor was simple, a few wall hangings. I felt I blended in with my yellow t-shirt.

Lamb Biryani

A mound of Rice with Meat and Vegetables buried within, a Biryani. A large cooked Tomato topped this. Peas and Carrots were the featured Vegetables, Herbs and a Clove were encountered too. Almonds and Cashew Nuts were in there also. Marg found large pieces of Lamb accompanied by large slices of Onion. It’s uncanny how large pieces of Onion are drawn towards Marg, or is it the other way about?

Tangy – was the first comment.

The Cucumber in the – Yogurt salad – confirmed that this was – Raita. Marg put this to good use, adding a bit more moisture to her Dish, though she did find the Rice to have its own moistness.

Marg asked if it was silly to say she could taste the – Lamb.

A new dish for me, I’ve only only eaten one before. Large pieces of tender lamb which I cut up to spread the meat though the rice. An interesting flavour in the rice with all the vegetables. It was completed by the lovely creamy Raita. A very enjoyable dish with no need for bread. I managed to finish it.

The Vegetable Pulao had the same Vegetables as the Biryani, a Clove emerged from this too, same pot? The portion size was sensible, I hate seeing an excess which I know will never be eaten.

Bhunna Gosht

Again, there was a cooked Tomato sitting atop the Curry. The Masala was Creamy but not such that it approached Tikka Masala levels. The hoped for viscosity was there. When was I last served a really – Dry Bhuna? I decanted eight large pieces of Lamb, each would be halved, plenty of Meat.

The Bhuna was well Spiced, a good – Kick, nothing silly. I noted the Seasoning as being – Fine, however as I ate on I felt it was below the – Hector ideal. With Herbs strewn through the Masala there was plenty of Flavour coming across. I too could not help be impressed by the Flavour from the Lamb itself. I appeared to have been eating essentially the same Dish as Marg but with a Masala included. This used to be – the Glasgow way – to serve Biryani.

Mein Host asked in passing how we were enjoying our food. He then came back to ask more formally. On both occasions we were very positive. The Curry was very good, not sensational, we both enjoyed our meals. Every grain of Rice was eaten, at the end, all that was left on each plate was a solitary Clove.

The Bill

€32.30 (£27.76) I doubt if we will find better value than this in our four days in Wien.

The Aftermath

The Calling Card was well received, Mein Host took the Huawei to study the Blog.

You have been to India – he remarked scrolling through the list of countries down the right column. Our appreciation was expressed once more. The staff were keen to pose for the parting photo. Natraj, well worth a visit.

Menu – extracts