Worthing – Rajpooth Authentic Indian Cuisine – Halfway to Patia

Posted on May 11, 2019 by Hector

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

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

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

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Keema Bunjon

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

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

Special Achari

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

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

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

The Bill

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

The Aftermath

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

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

Menu

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Crawley – Tamashah – Spice of Life

Posted on May 10, 2019 by Hector

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

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

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

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

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

To The Buffet

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

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


Buffet Mains #1

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

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

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

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

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

Buffet Mains #2

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

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

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

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

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

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

The Bill

£54.55 We were replete, Tamashah made a profit.

The Aftermath

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

Posted in Tamashah | Comments Off on Crawley – Tamashah – Spice of Life

Edinburgh – Rustom Restaurant – So Many Questions

Posted on May 6, 2019 by Hector

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

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

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

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

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

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

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

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

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

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

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

Lamb Keema Samosa

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

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

Shammi Kebab

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

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Seekh Kebab

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

Not spicy enough – was his verdict.

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Mushroom Pakora

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

Spicy Batter – was Mags comment.

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Fish Pakora

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

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

A proficient light, Starter – remarked Howard.

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

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

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

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

Lamb Karahi – Boneless

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

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

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

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

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

Namak Mandi

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

It’s all in the eating

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

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

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

Same again? – I suggested.

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

My fellow diners each offered a few words:

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

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

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

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

The Bill

£91.60 This was actually less than expected.

The Aftermath

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

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

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

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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.

Posted in [Karahi Palace] | Comments Off on Glasgow – Karahi Palace – Hector’s Choice

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 – 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.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. 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. 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.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.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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