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For those reading this Blog in the twenty fifth century and time travel has become possible, set your controls for and go to The Village downstairs cafe.
Those were the days. Keema Mutter. Suitably — Dry — and with no sign of surplus Oil, this looked to be the business.
The Chapatti, served whole, stayed soft, this is what we seek. Lovely, there was good flavour, burst of coriander and a kick as well.
Very enjoyable. A feature of all the components today, nothing was — Hot-hot — a too common feature at The Village.
Had we been sat at a table with our fellow diners, this could have been critical as the various Dishes were assembled on the serving tray.
This was served — hot — as she desires. The Aftermath. The Manager came over for a chat. When my Bread-making skills? He suggested I bring one in and let them judge.
If only that was possible. Marg was quick to point out that my Chapattis and Naan are not there yet. As we departed, Mr.
Baig, Mein Host, came out from the kitchen area to chat. The coming weeks are going to be difficult for business. Roll out the vaccine, asap.
Tomorrow, we discover what our dear leader has planned for the foreseeable, chances are the present Rather than return within days to verify that this could be recreated, it was decided to let Spice Haven establish themselves, and get their own menu published.
We arrived at The Menu clearly states that the Lahori Karahi is always freshly cooked and takes half an hour.
We could hear the activity in the main room, but there was no sign of us being served. I went through to get things going, no-one there, but an opperchancity to photograph the prepared Dishes and not alarm the new chap.
Hector was on the point of putting on the coat and leaving when Asif presented in full PPE, enough to perform surgery.
It was only at this moment that he knew who his sit-in customers were. He was delighted to see us, and expressed his thanks for the so positive review from Visit 1.
Apparently it was brought to the attention of his friends and family both home and abroad. On bone?
Some will therefore be pleased to conclude that the boneless version is available. I remembered to ask for the Bread to be served — whole.
It makes such a difference. We settled down for the extended wait. When the napkins and cutlery were presented, care was taken to ensure that the latter were spotless.
We had ordered the Chapli to fill in the time whilst the Lahori Karahi was being readied, that it was evidently not forthcoming began to frustrate.
When the Chapli arrived at Chapli Kebab. A pair, with a more Interesting Salad than had originally been presented, and easily enough to share.
The Raita was spread liberally across the Salad, whilst the Dips were arranged either side of the Patty. Moist and Spicy, the Chapli Kebab was spot on.
It is always a pleasure to have these. We were halfway through the Chapli experience when the Bread was brought to the table.
As a consequence, the Bread would have cooled by the time we broke it. Despite my request for the Bread being served whole, today it did not pass muster.
The periphery of the Naan had risen, the centre less so. The lack of butter spread across the Naan had left it somewhat dry.
A standard Naan, however, the delights of the Bread served in Athena in recent weeks has left Hector wanting more. Wholemeal flour had been used in both creations, not our preferred ingredient.
The Chapatti too was puffy around the edges. The perforations towards the centre had prevented rising as I understand the mechanics of bread-making.
Why does a Chapatti have to be treated thus? The Chapatti was reported as — dry — and turned to crisp quite quickly, Marg was not impressed, she too has enjoyed the Bread of Athena , and more recently the quality Chapattis as served at nearby Karahi Palace.
Next week should see Hector return to Bread-making, honesty as always. Lahori Lamb Karahi. Once again, Asif had created a wonderful interpretation of this Curry which Hector holds so dearly.
The Meat and Masala were suitably dark in colour, a rich brown, nothing nasty, alien or red here. Hang on, the mysterious Red Chillies from last time were here.
Having removed decent helpings, it was time to dip the bread across the flat karahi and scrape up some Masala.
This is always the moment when anticipation becomes reality. Oh yes, this will do. As is the expectation, the Masala-Meat ratio was well judged, Tomato seeds were prominent as is the style.
Here was the classic Karahi Masala. Tender, very moist, the texture is very moist … succulent. However, Marg did continue with:. Indeed, both the Bread and the Karahi had to wait whilst we had finished our Starter, this took the edge off.
Still, the Meat was remarkable. Soft — does not begin to describe it. Far from being pulp, the texture was perfect. I began to consider whether one would actually need teeth to chew this as I reached my tenth chew of what was in my mouth.
Soft, Tender, but still chewing required, perfect Lamb, and so much Flavour. The new chap, who informed us he is from Romania, came to check all was well and that we were enjoying our meal.
Asif is a Chef! With the Bread long abandoned, we both knew that this kilo was going to defeat us. Marg drew a line in the karahi, Takeaway was required.
Asif came out to ask the customary question, I told him that his Meat was wonderful. He thanked me for this.
Hector took no chances, but they did go in the Takeaway. Both therefore must have been well pitched. Asif has proven that he can serve up a quality, authentic Karahi Gosht.
Next time, no Starter. We were offered Ice Cream as we departed, a bit late, therefore a pity. Three Hours Later. The Takeaway was consumed, more Spicy, even tastier, and served piping hot.
A mere three days ago — The Age of Certainty — was the title of our last Curry outing, most certainly tongue in cheek. This evening, our small, but proud nation, was once again put through the mill on the football park.
Scotland won on penalties! Hector will try to concentrate on things — Curry. Saturday, Hector in a Scottish pub whilst Marg hits a hockey ball. Ambala 11 Forth St.
There have been two subsequent equally impressive visits. Double parking is the norm, today triple, Diwali is imminent. Ambala was decidedly quiet when we entered at We took the first booth table which is usually occupied by — the businessmen — who frequent Ambala.
Our Host came over to greet. A cup of tea, a wee biscuit? How apposite, given the number of hopefully vaccinated Scots who will be on the train to Wembley next June.
A new young chap was actually the waiter this afternoon. He verified that our Order had been taken. Marg also told me that the mature chap who sits behind the counter at the window had acknowledged me as we entered.
No fuss, just recognition, perfect. The new chap brought the bottle of Tap Water, the plates and the standard two Ambala Dips. These remained untouched.
We watched an array of Dishes being taken to the other diners whilst we waited for our food to be prepared.
It took just over half an hour which was most pleasing. When a Karahi Gosht comes too quickly one has to wonder as to the efficacy.
This wait was reassuring. The Chapattis, served whole and folded, looked fairly nondescript. Fully opened, they were worthy Chapattis. A decent size and with girth, these did the job.
It has been a while since I have had a Chapatti this good. Lamb Lahori Chaska. No karahi today, the Lahori Chaska was served in the wok in which it had been created.
Everything was — Hot! The Toppings were grand, the Ginger Strips and sliced large Green Chillies are prominent, however, just look at how much Coriander is there too.
Two types of Green Chilli had been cooked in, the large ones cut flat and the standard. The Masala was suitably Thick, and as always, the Tomato Seeds stood out, a tomato-based Masala one concludes.
Lamb on-the-bone, Marg is close to accepting this as the optimum in terms of Flavour, this did not stop her cherry picking her pieces of Meat.
We had ribs and chops, no Sucky Bones today. The level of Seasoning was well down today, so no — wow. OK, one had to accept that this was going to be just a very good Karahi Gosht , not an outstanding one.
Despite the abundance of Chillies, the Spice Level was such that Marg did not make her customary statement. This Curry was therefore well within acceptable parameters.
The abundant Meat gave off the full Flavour of — Lamb. Marg remarked on the tenderness of the Meat which was soft, chewy, tender, the lot.
Where was the Oil? The wok sat at an angle on the wooden stand. In time, we had a small puddle sitting adjacent to the remaining Karahi which had magically retained some foliage.
This was very much a case of last mouthful as good as the first. Sharing the kilo with Marg is becoming commonplace and given how few bones were on her side of the table at the conclusion, she possibly ate more Meat today than Hector:.
Full of flavour, getting used to lamb on-the-bone … went well with the Chapatti. Having discovered the joy that is Strawberry Garden , there had to be a visit.
And so, home for the footy. We were due a break, especially after the fix which was Scotland v Italia a few years back, and also more recently, the final seconds of that last game against — The Auld Enemy.
Aberdoom by all accounts in the media. Never in doubt, aye right. Today, Wales came out of Lockdown 2. England is halfway through its first week of Lockdown 2 , and Scotland?
Plus ca change. Meanwhile, President Trump has yet to concede that Biden has won. Before Nicola restricts our movement further, Hector suggested to Marg that we cross the River Clyde and take advantage of the present permission to sit in a venue and eat Curry before We can sit in?
I returned to the car, parked around the corner, to fetch Marg. We were last here at the end of August , a long time ago, but then we have done our best to take advantage of life in better organised Covid regimes across Europe.
Alas, the line of dominoes has been collapsing behind us. Weinachtsmarkt in Berlin next month looks unlikely. Springtime, with Hector, in Germany — may be the next outing.
This is not what we had planned for retirement. Do you want the Menu? Karahi Gosht, one Spicy, one not so Spicy. Marg is slowly accepting that Lamb served on-the-bone is no longer something to turn up her nose at.
How long before this becomes her preference? Chef Rashid was in his spot. Rashid is the man, he knows how to tweak the Karahi Gosht a la Hector — extra Methi, extra Seasoning.
Whilst we waited, there was a steady stream of Takeaway customers, these are the bread and butter customers for Karahi Palace. Two more individual diners would take the tables opposite.
Qaiser brought a jug of water, glasses, a pile of napkins, cutlery, then two very hot dinner plates. The plates would keep the pile of bones warm.
The Naan looked weird, what was this hole in the middle? Lightly fired, perhaps a bit underdone, the Naan was served — whole — and was suitably light and puffy.
The sliced Chillies and Coriander were very much embedded, not the superficial covering which tends to be the norm. It did the job.
The standard Karahi Palace Chapatti was buried beneath the Naan. Tried and tested, Marg despatched this and helped out with the ample Naan.
Karahi Lamb. Rashid had not held back on the — foliage. Sprinkling — is the word I have been forced to employ for the last month or so in my travels.
The Toppings here were approaching — Manchester — levels. There were so many Ginger Strips, some were still present when I eventually reached the bottom of the karahi.
Hot, Hot, Hot!!! Nowhere else serves Curry this — Hot! Careful, do not touch the karahi. We both ate directly from the karahi, why bother decanting?
This Karahi Gosht may well have been — dabbed — before serving. This was as — Dry — a Karahi as one could hope for. I could spot this blindfolded at a hundred paces — if that makes any sense, was my opening remark.
Karahi Gosht , so many possible interpretations, this remains among the very best. This is authentic Punjabi Cuisine , not Meat chucked into a needlessly blended Masala from — The Big Pot — with nasties added as — Ballast — then served in metal as if that was all that is required.
Karahi Gosht at Karahi Palace is an individually crafted work of art. Sucky Bones were everywhere, well I had two and Marg had one.
Bone Marrow , it adds that something extra to the overall Flavour. Flavour we had in abundance, the Methi came across strongly, this was a Herb-rich and Minimal Masala.
The Seasoning was as required, the Spice Level kept building. The Chillies in the Naan added extra bite, then I realised that the — Toppings — also included more sliced Green Chillies.
Every bite into the tender Meat gave individual blasts of — Spice. I had to ask Marg if she was coping. Across the table, the Karahi Gosht had been suitably tempered.
Rashid had delivered a Hector Curry , suitably demanding, not silly. Most importantly, the Flavours continued to come across, Tomato being the dominant Flavour in the final mouthfuls.
I have written this once or twice previously — I could eat this every day. There was a thumbs-up to Chef Rashid, duly acknowledged.
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