The end of the beginning...
On the day that this version of The Curry-Heute Blog passed the thousand, yes 1000!, hit mark, the Blog has moved en mass to the abbreviated Website:
curry-heute.com
Everything is there waiting for you, and much more to come.
Hector.
Thursday 9 September 2010
Tuesday 7 September 2010
The search for Ingredient X
Hector was informed that a primary school parent would be demonstrating the art of Curry making to some young children this afternoon. Hector was there to pick up any tips from a lady whose heritage lies in Goa.
This would be very much a Curry for kids so nothing mind blowing was anticipated. In the end a Lamb and Lentil Curry was the meal of the day incorporating green beans, carrots and peas.
Preparation wise, very little oil was used and the oil was Olive oil. Oyster Sauce was added to the Masala of Onion, Ginger and Garlic. Perhaps three times the amount of spice powders than Hector was taught on his Curry Course many years ago, were used.
How to make Chapattis and a yogurt dip were also demonstrated.
At the moment of serving, Eleanor made a timely appearance. The Tapas sized portion was wolfed down.
Sadly there are few photos of the event: such are the restrictions in our culture.
Hector now had the taste of Curry, this had to be satisfied.
Every day is a good day to eat Curry.
This would be very much a Curry for kids so nothing mind blowing was anticipated. In the end a Lamb and Lentil Curry was the meal of the day incorporating green beans, carrots and peas.
Preparation wise, very little oil was used and the oil was Olive oil. Oyster Sauce was added to the Masala of Onion, Ginger and Garlic. Perhaps three times the amount of spice powders than Hector was taught on his Curry Course many years ago, were used.
How to make Chapattis and a yogurt dip were also demonstrated.At the moment of serving, Eleanor made a timely appearance. The Tapas sized portion was wolfed down.
Sadly there are few photos of the event: such are the restrictions in our culture.
Hector now had the taste of Curry, this had to be satisfied.
Every day is a good day to eat Curry.
Hector gets the munchies...
This could well be the closest dedicated Take-Away Curry shop to Hector’s House.
As Hector does not traverse through Hardgate that often there is a tendency to forget this outlet is there. Having had time to plan a Take-Away on leaving Helensburgh, trying Passage to India (574 Kilbowie Road , Hardgate, Clydebank, G81 6QU) seemed like a good idea.
The menu had some Specials and some Karahi dishes.
Hector opted for the Lamb Hydrabadi (cooked with Lentil sauce, spices and fresh Coriander) with Special Fried Rice (Onions, Mushrooms : minus Capsicum) as the side.
There was a ten to fifteen minute wait which was encouraging. The presence of other customers was also a good sign. It was only after the order was placed that hector had the time to realise that the teatime Specials could have incorporated my order and saved me money. (The other place at Parkhall does give this advice.)
On opening the trays it was evident that the portions were generous. Just how do people eat the Pakora/ any-starter and a main meal? The Curry was red! Very red! Here we go thought Hector.
Does every Curry in Clydebank have to taste the same as every other Clydebank Curry?
It is as though there is one Chef running around all the outlets doing the preparation. The Lamb was Tikka Lamb. I would not have knowingly ordered this, I thought asking for Lamb would have been sufficiently clear. I feel the Tikka effect detracts from the taste of the herbs and spices. The Tikka flavour in Lamb is too dominant. The presence of Lentils and fresh Coriander is also questioned.
The Curry was eaten. It was unremarkable.
Marg appeared home later and had the reheated Pakora – ugh. Microwaving Pakora kills it, but it is her choice. Marg found the Pakora to be too spicy.
So that was the Passage to India then.
As Hector does not traverse through Hardgate that often there is a tendency to forget this outlet is there. Having had time to plan a Take-Away on leaving Helensburgh, trying Passage to India (574 Kilbowie Road , Hardgate, Clydebank, G81 6QU) seemed like a good idea.
The menu had some Specials and some Karahi dishes.
Hector opted for the Lamb Hydrabadi (cooked with Lentil sauce, spices and fresh Coriander) with Special Fried Rice (Onions, Mushrooms : minus Capsicum) as the side.
There was a ten to fifteen minute wait which was encouraging. The presence of other customers was also a good sign. It was only after the order was placed that hector had the time to realise that the teatime Specials could have incorporated my order and saved me money. (The other place at Parkhall does give this advice.)
On opening the trays it was evident that the portions were generous. Just how do people eat the Pakora/ any-starter and a main meal? The Curry was red! Very red! Here we go thought Hector.
Does every Curry in Clydebank have to taste the same as every other Clydebank Curry?
It is as though there is one Chef running around all the outlets doing the preparation. The Lamb was Tikka Lamb. I would not have knowingly ordered this, I thought asking for Lamb would have been sufficiently clear. I feel the Tikka effect detracts from the taste of the herbs and spices. The Tikka flavour in Lamb is too dominant. The presence of Lentils and fresh Coriander is also questioned.
The Curry was eaten. It was unremarkable.
Marg appeared home later and had the reheated Pakora – ugh. Microwaving Pakora kills it, but it is her choice. Marg found the Pakora to be too spicy.
So that was the Passage to India then.
Saturday 4 September 2010
Cafe Salma, Saturday lunchtime
We are not going to The Village today after all.
It is written that as Lord Clive has not been to this very fine venue: so he shall go to the ball.
This was evidently Hector’s first ever trip to the city of Glasgow. Having bailed the train at Partick, Hector and Clive waited for a bus to take them towards Café Salma. It is all to do with being in possession of a day bus ticket. Hector had never heard of the number 8 bus. ‘There is a 50% chance this bus will go along Sauchiehall St, a 50 % chance this bus will go along Argyle St, and a 1% chance it will turn up Byres Rd.’ Hector told Lord Clive.
So we walked back down Byres Rd and took the 16 to Sauchiehall St. Meanwhile Steve was speeding along Dumbarton Rd in the 62 which arrived in front of our 16. He could not work out why we did not see him and did not take the first bus. Steve arrived at Café Salma ‘ages’ before Hector and Lord Clive who managed to alight one stop too early. Hector needs a curry.
The staff did the inevitable double take as we walked in and joined Steve. ‘Are you still here’ Hector asked before our waiter started his patter.
This was a day of recommendations. Hector related that the Lahori Karahi and the Garam Masala were tried and tested. Our waiter, and why did I not ask him his name, told Steve that I would know best what to have.
The Big Breakfast
Hector ordered what he came for, the Lamb on-the-bone- Ginger Lime, but was almost distracted by the ‘Hot spicy Korma’. With help from the waiter, Steve ordered the Lamb Lahori Karahi off-the-bone and Lord Clive ordered the Chicken Lahori Karahi off-the-bone. Mushroom Rice, two Fried Rice a Keema Nan (For Clive) and a Garlic and Coriander Nan (for Steve) were the accompaniments. Where do people get an appetite like this so early in the day. This was breakfast.
We witnessed an ongoing cleaning operation whilst we waited, so hygiene levels are high. Take-aways were phoned in and collected. Another couple were seated soon adjacent to our window seat. We were not the only nutters having Curry at 13.00.
Lamb Lahori Karahi
The camera was inadequate in savouring the moment of the arrival of the Curry. Perhaps movie clips will have to be considered. The dishes were sizzling. Once again Hector could sense the level of anticipation of the assembled three rising.
There are times when ‘silence’ says it all. This was one of these times.
Chicken Lahori Karahi
There are times when ‘silence’ says it all. This was one of these times. Lord Clive knows his Glasgow Curry well: the Pholan Devi at The Alishan, the Dry Lamb Bhuna at Mrs Majhus (oh please bring this back) and The Village. He was once again impressed by what Glasgow has to offer. Steve agreed that he would be back.
The Ginger Lime has yogurt but in a minimal way. It is not a creamy dish at all. There is a thickness to the Masala that could not be achieved without the inclusion of dairy produce; however it in no way dominates. The Lamb as ever was cooked to perfection. The question of how much meat and how much bone is something Hector’s brain cannot stop considering whilst the meal is consumed. In the end there was some of the excellent Mushroom Rice left on the plate. The conclusion is that the portion size was therefore perfect. Hector was more than satisfied.
Hector realises that this has probably become his favourite Curry House north of the River.
And so what now? Well there is the not so small matter of Bier today; 30 litres of Pyraser Landbier awaits us on the South Side.
It is written that as Lord Clive has not been to this very fine venue: so he shall go to the ball.This was evidently Hector’s first ever trip to the city of Glasgow. Having bailed the train at Partick, Hector and Clive waited for a bus to take them towards Café Salma. It is all to do with being in possession of a day bus ticket. Hector had never heard of the number 8 bus. ‘There is a 50% chance this bus will go along Sauchiehall St, a 50 % chance this bus will go along Argyle St, and a 1% chance it will turn up Byres Rd.’ Hector told Lord Clive.
So we walked back down Byres Rd and took the 16 to Sauchiehall St. Meanwhile Steve was speeding along Dumbarton Rd in the 62 which arrived in front of our 16. He could not work out why we did not see him and did not take the first bus. Steve arrived at Café Salma ‘ages’ before Hector and Lord Clive who managed to alight one stop too early. Hector needs a curry.
The staff did the inevitable double take as we walked in and joined Steve. ‘Are you still here’ Hector asked before our waiter started his patter. This was a day of recommendations. Hector related that the Lahori Karahi and the Garam Masala were tried and tested. Our waiter, and why did I not ask him his name, told Steve that I would know best what to have.
The Big Breakfast
Hector ordered what he came for, the Lamb on-the-bone- Ginger Lime, but was almost distracted by the ‘Hot spicy Korma’. With help from the waiter, Steve ordered the Lamb Lahori Karahi off-the-bone and Lord Clive ordered the Chicken Lahori Karahi off-the-bone. Mushroom Rice, two Fried Rice a Keema Nan (For Clive) and a Garlic and Coriander Nan (for Steve) were the accompaniments. Where do people get an appetite like this so early in the day. This was breakfast.
We witnessed an ongoing cleaning operation whilst we waited, so hygiene levels are high. Take-aways were phoned in and collected. Another couple were seated soon adjacent to our window seat. We were not the only nutters having Curry at 13.00.Lamb Lahori Karahi
The camera was inadequate in savouring the moment of the arrival of the Curry. Perhaps movie clips will have to be considered. The dishes were sizzling. Once again Hector could sense the level of anticipation of the assembled three rising.
There are times when ‘silence’ says it all. This was one of these times.
Chicken Lahori Karahi
There are times when ‘silence’ says it all. This was one of these times. Lord Clive knows his Glasgow Curry well: the Pholan Devi at The Alishan, the Dry Lamb Bhuna at Mrs Majhus (oh please bring this back) and The Village. He was once again impressed by what Glasgow has to offer. Steve agreed that he would be back.
The Ginger Lime has yogurt but in a minimal way. It is not a creamy dish at all. There is a thickness to the Masala that could not be achieved without the inclusion of dairy produce; however it in no way dominates. The Lamb as ever was cooked to perfection. The question of how much meat and how much bone is something Hector’s brain cannot stop considering whilst the meal is consumed. In the end there was some of the excellent Mushroom Rice left on the plate. The conclusion is that the portion size was therefore perfect. Hector was more than satisfied.
Hector realises that this has probably become his favourite Curry House north of the River.
And so what now? Well there is the not so small matter of Bier today; 30 litres of Pyraser Landbier awaits us on the South Side.
Friday 3 September 2010
Cafe Salma on a Friday evening
It is the weekend, surely time for a Curry-Heute? Well Dr Stan thinks so, he has texted Hector suggesting a pre Bon Accord Curry. Perhaps the thought of 100 Polis invading our local is too much. Perhaps he is ensuring that Hector has ballast before watching Lithuania play Scotland. If Scotland play as poorly as in their last match, Hector could be arrested.
It is excellent for Hector to learn something from his own Blog. He has forgotten that the Lahori Karahi may not be the signature dish at Cafe Salma (523 Sauchiehall St, G3 7PQ).
The plan this evening is to return to the Cafe Salma for the Lamb Garam Masala, on-the-bone of course. The Garlic and Coriander Nan is something the house is proud of. Hector plans to have Rice at The Village tomorrow with Lord Clive before the demolition of the Pyraser Landbier. Yadgar could not provide us with a meal before 1400. Too late by far, this is the time for the tapping of the barrel.
Hector arrived early and was immediately presented with complementary Popadoms and Chutneys. This gave me time to actually read the menu. Having had only the two dishes in previous visits it is evident that this place has much more to offer. How soon can Hector return to sample the Ginger Lime or the Ravi Machi?
Dr Stan arrived exactly at 1800 and perused the menu. When I described Mr Holden’s statement that Koftas are apparently rare in Bradford he decided that the Palak Kofta had to be his choice. Hector has yet to see appreciate the fascination with meat balls, it is only mince after all. Dr Stan decided to have his Kofta ‘off-the-bone’.
Lamb Garam Masala
The meals came soon. They looked magnificent; the waiter could clearly see the delight. He was proud of what he was presenting, and why not?
Sucking Lamb off the bone is best done by eating with ones fingers. Absolute joy. The Garlic on the Garlic and Coriander Nan was to the fore. For hours afterwards Hector was licking his lips. The portion size turned out to be perfect.
Both plates were returned with not a scrap on them. Dr Stan may not be the most exuberant chap in Glasgow, however it was evident that he thoroughly enjoyed his first visit to Café Salma.
Kofta Palak
‘I might be back.’ Hector told the waiters on his exit.
Every day is a good day to eat Curry.
It is excellent for Hector to learn something from his own Blog. He has forgotten that the Lahori Karahi may not be the signature dish at Cafe Salma (523 Sauchiehall St, G3 7PQ).
The plan this evening is to return to the Cafe Salma for the Lamb Garam Masala, on-the-bone of course. The Garlic and Coriander Nan is something the house is proud of. Hector plans to have Rice at The Village tomorrow with Lord Clive before the demolition of the Pyraser Landbier. Yadgar could not provide us with a meal before 1400. Too late by far, this is the time for the tapping of the barrel.
Hector arrived early and was immediately presented with complementary Popadoms and Chutneys. This gave me time to actually read the menu. Having had only the two dishes in previous visits it is evident that this place has much more to offer. How soon can Hector return to sample the Ginger Lime or the Ravi Machi?
Dr Stan arrived exactly at 1800 and perused the menu. When I described Mr Holden’s statement that Koftas are apparently rare in Bradford he decided that the Palak Kofta had to be his choice. Hector has yet to see appreciate the fascination with meat balls, it is only mince after all. Dr Stan decided to have his Kofta ‘off-the-bone’.
Lamb Garam Masala
The meals came soon. They looked magnificent; the waiter could clearly see the delight. He was proud of what he was presenting, and why not?
Sucking Lamb off the bone is best done by eating with ones fingers. Absolute joy. The Garlic on the Garlic and Coriander Nan was to the fore. For hours afterwards Hector was licking his lips. The portion size turned out to be perfect.
Both plates were returned with not a scrap on them. Dr Stan may not be the most exuberant chap in Glasgow, however it was evident that he thoroughly enjoyed his first visit to Café Salma.
Kofta Palak
‘I might be back.’ Hector told the waiters on his exit.
Every day is a good day to eat Curry.
Monday 30 August 2010
A Prawn-Mutter Curry-Heute
A home made treat, for one
Hector has not cooked a Curry for weeks.
The King Prawn with Peas is probably the fastest Curry one can produce.
The Masala was reduced before adding the Prawns and the Israeli 'Zahatar' herbs added to make the Curry just how I like it.
Every day is a good day to eat Curry.
Hector has not cooked a Curry for weeks.
The King Prawn with Peas is probably the fastest Curry one can produce.
The Masala was reduced before adding the Prawns and the Israeli 'Zahatar' herbs added to make the Curry just how I like it.
Every day is a good day to eat Curry.
Saturday 28 August 2010
Yadgar : The Magnificent Seven plus one
Mr Holden is in town, we are 'Quore Ate'
Today is the day of the assembled mass at the Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP). It is two weeks since Marg, Dr Stan and Hector first set foot in these premises. The Goshat Karahi was that impressive that Hector has being displaying his finest OCD character. Mr Holden is up from Bradford. The Village has already won him over, to get him to agree to this venue took persuasion.
If the Bradford resident approves then the place must be excellent.
Seven of us assembled at the venue bang on 15.00, one of us was fifteen minutes late.
The tables were arranged to accommodate our party, and eight plates and sets of cutlery were quickly brought to the table. No menus were issued as the order had been phoned in yesterday: no need to wait forty five minutes today.
The orders for the various accompaniments included Nan, Keema Nan, Pilau Rice, Plain Rice and Mushroom Rice for Hector.
A complementary plate of salad arrived and Mr Boyd declared that the single very large chili would be his. It was then passed around the table like a pipe of peace.
The Curry started to arrive: four Goshat Karahi on-the-bone and four off-the-bone.
What was very noticeable is the difference between the on-the-bone and the off-the-bone Curries. The former is decidedly darker and more intense. This is 'the full Bhuna!'.
The ladies were instantly impressed by the appearance of the Masala. The levels of expectation were there heightened. It took a few minutes to get all the sundries allocated, but one by one we ‘got stuck in’. Mr Holden with his Nan led the way. For once Mr Boyd was silent. There was a companionable silence as we ate this incredibly pleasant meal.
The man from Bradford says 'Yes!'.
Mr Holden described the taste as ‘old fashioned, but in a good way’.
Yvonne stated that the Curry was ‘flavoursome, with just the right amount of heat so as not to ruin the flavour’.
Mr Boyd spoke! ‘Good, excellent’.
Mags described her meal as 'the best, Curry-tastic!'.
Tracey limited her pleasure description to ‘yum!’.
Howard declared his meal to be ‘piquant and delicious’.
Jonathan left straight after the meal so his comments may appear below.
Hector is just left to wonder how a meal can be this good. There is no obvious dominant taste; it is a mélange of herbs and spices cooked to perfection.
The Mushroom Rice was last to arrive but as a consequence was steaming hot.
The bill arrived: £69.30 for eight people.
This is excellent value. At these prices every day could be a Curry Day.
Meet Mr Sha, The Chef
Hector of course had to meet the Chef. The Chef was duly dispatched from the kitchen and appeared to be quite bashful. The hand of Sha was shaken by us all and our pleasure related to a now beaming Chef.
Is this the best Curry-Heute in Glasgow?
Today is the day of the assembled mass at the Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP). It is two weeks since Marg, Dr Stan and Hector first set foot in these premises. The Goshat Karahi was that impressive that Hector has being displaying his finest OCD character. Mr Holden is up from Bradford. The Village has already won him over, to get him to agree to this venue took persuasion.
If the Bradford resident approves then the place must be excellent.
Seven of us assembled at the venue bang on 15.00, one of us was fifteen minutes late.
The tables were arranged to accommodate our party, and eight plates and sets of cutlery were quickly brought to the table. No menus were issued as the order had been phoned in yesterday: no need to wait forty five minutes today.
The orders for the various accompaniments included Nan, Keema Nan, Pilau Rice, Plain Rice and Mushroom Rice for Hector.
A complementary plate of salad arrived and Mr Boyd declared that the single very large chili would be his. It was then passed around the table like a pipe of peace.
The Curry started to arrive: four Goshat Karahi on-the-bone and four off-the-bone.
What was very noticeable is the difference between the on-the-bone and the off-the-bone Curries. The former is decidedly darker and more intense. This is 'the full Bhuna!'.
The ladies were instantly impressed by the appearance of the Masala. The levels of expectation were there heightened. It took a few minutes to get all the sundries allocated, but one by one we ‘got stuck in’. Mr Holden with his Nan led the way. For once Mr Boyd was silent. There was a companionable silence as we ate this incredibly pleasant meal.
The man from Bradford says 'Yes!'.
Mr Holden described the taste as ‘old fashioned, but in a good way’.
Yvonne stated that the Curry was ‘flavoursome, with just the right amount of heat so as not to ruin the flavour’.
Mr Boyd spoke! ‘Good, excellent’.
Mags described her meal as 'the best, Curry-tastic!'.
Tracey limited her pleasure description to ‘yum!’.
Howard declared his meal to be ‘piquant and delicious’.
Jonathan left straight after the meal so his comments may appear below.
Hector is just left to wonder how a meal can be this good. There is no obvious dominant taste; it is a mélange of herbs and spices cooked to perfection.
The Mushroom Rice was last to arrive but as a consequence was steaming hot.
The bill arrived: £69.30 for eight people.
This is excellent value. At these prices every day could be a Curry Day.
Meet Mr Sha, The Chef
Hector of course had to meet the Chef. The Chef was duly dispatched from the kitchen and appeared to be quite bashful. The hand of Sha was shaken by us all and our pleasure related to a now beaming Chef.
Is this the best Curry-Heute in Glasgow?
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