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We each have our own preferences. Normally, this would have been the cue to engage in conversation, establish how long the business has been in operation, which Dishes are their true Specialities , the efficacy of the Desi Style Curry.
Alas, Hector had to vacate the premises and let further customers in. Standing outside in the cold, waiting for a Takeaway, is this what winter holds?
Had I ordered online, a saving could have been made, but for a first visit, the tweaks were better made in person. The chap recited the Order as I picked up the bag from the counter.
My Naan had become a Chapatti, more for Marg. Marg had two karahi warming in the oven. The Curry was in plastic containers so the contents would be decanted for further heating.
The Coriander Topping was minimal, what happened to the — spring onion — as the menu described? The Chapattis were a good size and remained soft, Marg would manage one and a half, which Hector has realised over the years is the optimum.
Why can one not buy a half-Chapatti? The Mushroom Rice could have been shared if required, Marg stuck to her preferred — Bread only.
Fresh Mushrooms, an abundance of, excellent. Mr Tasty Special Tikka — Lamb. There was no need to count the Meat, there was more than a Hector could eat at one sitting, writes the man who can demolish the half kilo.
The Masala was — Bhuna Thick — and in no way excessive. Soupy Curry and Capsicum had been avoided. I started with the Lamb, there being so much of it, no need to employ differential mathematics to calculate the rate of consumption of — solids v sauce.
The Lamb was dry and gave off almost no Flavour whatsoever. I had hoped that this was not Lamb Tikka , if it was, who were they kidding?
Next to no Spice, next to no Flavour — was noted. The small pink disks, Carrot was my first thought, it was Marg who identified them as Prawns.
As one who only ever buys King Prawns, Shrimps are eaten rarely. Button Mushrooms were in the Masala, the Rice had Sliced Mushrooms, this could have been everything a Hector desired, but still, not much was happening in terms of Flavour.
A Tomatoey Flavour finally emerged with a slight sweetness which may have come from the Prawns. Prawns always make a Masala — sweet.
This experience goes under the category of — it was Curry and so I enjoyed it. Maybes, aye, maybes no ….
Mr Tasty Special Tikka — Mince. The lack of Oil slick and the Minimal Masala impressed. This appeared to be a decent interpretation of the genre.
Loads of prawns — was an early Marg comment. One assumes the Masala came from the same Big Pot. When I asked Marg to comment on, and compare this offering with the Keema which we usually source:.
More tomatoey. We both admitted defeat, Marg had little left over other than the half Chapatti. For Hector, a lunch awaits.
Over the next few weeks, Hector will have to — go west — to source his Curry. Let the Hector out! It is nearly three months since Hector last cooked Curry.
Today, Sea Bass , six almost jumped into the shopping basket a few weeks back, a special offer. Three were defrosted whilst other time consuming tasks were underway.
Time consuming, it appears we are all marking time until Easter when a semblance of normality may return. Paratha are the most complicated of the three Breads I have attempted this year, they come out best.
To date I have not served up a Chapatti or Naan that is worthy of celebration. Rather than risk one style being a disaster, I decided to make the dough for both Naan and Chapatti.
Chapatti — White Chapatti Flour and water with a pinch of salt. Making dough is therapeutic. Naan — Plain Flour, water, yeast, Yoghurt and a pinch of salt, no Egg today.
A teaspoon of yeast was added to a half cup of water and set aside for the twenty minutes it took to get the Chapatti dough worked, and the frozen Onions for the Masala defrosted.
A double dose of therapy. Two hours later, the Chapatti dough had expanded slightly, the Naan dough was bursting out of the bowl. Back to the Masala, I used mostly Ghee to start things off and carefully nursed the adding of the further ingredients.
Having found some dried Pomegranate Seeds, these went in with the whole Spices and powdered Spice before the tin of Tomatoes. Some Coriander, decidedly past its best, was accompanied by much fresher Chillies.
These large Green Chillies do not have the same killer effect as their thinner counterparts. Marg has to be able to enjoy her Curry.
Last week I cooked a Chilli con Carne with Chillies only, no powders, that worked. All was well, the Masala had become a decent — mash , then I was distracted for some ten minutes.
The Masala had burned, something it is prone to do when I use my large karahi. The Pomegranate? Start again. An hour or so later and I was back on track, sans Coriander and Pomegranate.
On sampling, more Seasoning required, and why had some of the Onion not pulped? More cooking, gently, today Dried Methi.
For aesthetic purposes I added some Cherry Tomatoes and let these cook in the cooling Masala. I tried another spoonful, cough.
Marg will not like this. When it was safe to add the Yoghurt, in went the Garam Masala, but not the extra Chilli I had held in reserve.
The Sea Bass was cut into bitesize pieces and stirred in. I needed something more, whole button-mushrooms, just the job. Another sample, much better, the Yoghurt had tempered the Spice, a kick, not excessive.
Back to the Bread. Today, Hector unveiled Tawa 2, a non-non-stick Tawa, or — Stick? By having the Naan dough stick to the Tawa, it can be held directly over the gas flame to create the required burnt blisters.
Still, something approaching a Naan was created. Do I conclude that Tawa 2 actually has a non-stick coating after all?
Chapatti time. A bit too much water was on the Tawa when I added the Chapatti dough, and so it remained for a worrying amount of time.
Again something that one might recognise as a Chapatti was served. Previously, the second attempt has proved to be more successful. One could put this down to the Tawa being hotter, today the Tawa could not have been hotter.
Marg was keen to get eating, and so Bread 2 was postponed, momentarily. Fish Karahi. In terms of appearance, this was exactly what I had in mind at the outset.
The Masala was not excessive, was suitably thick and had a rich, brown colour. The whole Mushrooms looked inviting.
The Sea Bass tasted of — fish — and had a more — oily — texture than any other Fish used to date. The Cinnamon and Cumin Seeds came across, a variety of Textures and Flavours, all appealing, what more did Hector need?
Better Bread. The Naan was starting to crisp. Dinner was interrupted whilst we went back to cook more Bread.
Tawa 1 made another appearance, Marg cooked her own Chapatti. Meanwhile, Naan 2 had a much better outcome. It was decidedly more Bread-like, tastier.
I found myself overdosing on Bread, so a partial success. Marg took a piece of Naan and was impressed. Back to the Curry, had I taken the safe route and served Rice as the accompaniment, it would have reduced the impact of the Karahi.
Even though it had to be Bread, the final mouthfuls were Machi Karahi alone. This was a damn, fine Karahi. I asked Marg for her verdict on the Chapattis first:.
The first one was fairly wet, but the right texture, although crisp in parts. The second was a bit too hard. I really enjoyed the Curry, good flavour.
I enjoyed the small pieces of Fish. I liked the texture of the whole Mushrooms. I compliment the Chef. Given the minimal cost of producing Naan dough, perhaps I should spend an afternoon just trying to cook these for practice?
Home-cooked Curry , or a local Takeaway, the current choices. Hector had Mainstream Curry in mind, hence the choice of venue.
A home-cooked Fish Karahi may well make an appearance in these pages at the end of the week. Before Jazzy, Mein Host, disappeared into the kitchen to assist his Chef, he and Marg discussed the ongoing situation.
Jazzy has had to let one member of staff go and furlough another. Business has been slow, so we were glad to help out this evening, a Tuesday, usually the quietest night of the week.
On presenting the Order, Jazzy asked after Hector. With no trips planned before March, this is going to be a long winter. A hot oven was waiting for the Order when Marg reached home.
It was pleasing to see that the Curry and Rice had been packed in foil containers. Fifteen minutes later it was time to reveal the contents.
The Mushroom Rice was as good as it gets, just look at the richness of colour, the full-on Pilao effect. Also, a heaped plateful, enough to share if I had included Bread for myself.
Sliced Chillies had been added, and most importantly, the Mushrooms were fresh, definitely not tinned.
Lamb Achari. A bit — Soupy — in the foil container, but once spread across the Rice, the blended Masala was certainly not excessive. There was no need to count the meat, it was abundant.
Soft green mushy bits had me worried momentarily, ah, the Lime Rind. There was enough of a Pickle blast, the required tanginess was therefore present.
The Spices on the Rice added more Flavour, everything was coming together. Then there was the Lamb. Beautifully soft, tender, one can safely assume this Meat had sat in its stock for some time.
The Mushrooms added the required — diversity, the Pickle made this so much than just a straightforward Curry, Hector had chosen well.
Lamb Rogan Josh. Perhaps redder than the Achari and a bit more oily, the Rogan Josh again looked — Soupy. Marg started eating directly from the foil container then decided to decant to her dinner plate.
It was at this point that the slight Creaminess in the Masala was manifested. What happened to the days of Rogan Josh being free of Cream and Tomato being dominant?
I should ask Bill, once of this parish. The Chapatti was large and substantial. Staying soft throughout the time of eating, this is exactly what was required.
Readers will know that Marg has an uncanny knack of ordering Curry with big blobs of Onion, something she abhors as much as Hector despises Capsicum in Curry.
It was the first sign of what else was here apart from the Lamb. The blobs were set aside, a warning on the Menu may have avoided this.
Succulent lamb with a creamy and flavoursome sauce. Too much onion for my liking, but I thoroughly enjoyed the overall taste. Onion aside, both plates were cleared.
Good value vis a vis quantity. As of The final — sit-in Curry — for three weeks, so St. It was during the therapy Zoom meeting on Wednesday when Jim mentioned that he and Jonathan were heading to The Village for lunch today.
I have not seen any of — The Company — in the flesh since our pubs closed some six weeks ago. Since Marg was coming, so was Aileen. The rendezvous was at Marg and Hector the punctual were first, sorted, two window tables.
Jonathan was next to arrive and took the adjacent table. The waitress brought the full Menu, no Lunchtime Menu today which thwarted one Hector plan — order from it twice.
Curry — is what I had in mind for today. No way am I ever going to pay full whack for the larger portions of Lahori Karahi. Anyway, it was the distinctive Flavour of Village Curry that I wanted to experience once more.
My desire for this was insatiable a decade ago. If up to the hoped for Village standard, these could very well become the Curry of distraction.
Hector needs to break the Karahi Gosht obsession sometime. Return to Normality — indeed. Curry-Heute records on that day, Hector turned his nose up at Kofta Anda.
Today, an Aloo Gobi would have made an excellent accompaniment, however, this is not on the Village Menu.
Our fellow diners ordered who knows what? I would see portions of Pakora arrive, but for once I do not have to report on their meals, there were no photos as social distancing was maintained.
The Village was busy for a lunchtime, other like-minded people, though the number of tables has been greatly reduced. Jim described having seen people leave with huge bags of Takeaway as he passed by recently.
Whilst others gorged on Pakora, Marg and Hector sat patiently. The Manager came over to ensure all was well, that we had ordered no Starters explained all.
In time, the young chap who brings the food brought out his tray and stand. Here we go…. A sprinkling of Coriander topped nine large pieces of Meat in the classic Village blended Masala.
Tomato — was mentioned in the menu description — garnished with cooked tomato — there was no sign of this Vegetable, or — fruit — for the pedants who read this Blog.
Bombay Aloo. This bore little resemblance to the version served back in when I last ordered Bombay Aloo here. A much better representation by far, Coriander topped this creation whilst the Oil collected on the base of the karahi as is the norm in a Desi Curry.
The Rice portion was again just enough to cover the dinner plate. The dozen pieces of Mushroom appeared to have been cooked separately and added at the point of serving.
I arranged the Rogan Josh on the right side of the plate, the Bombay Aloo on the left. The remaining Masala in the Rogan Josh pot revealed a single, stray Pea, this puzzled.
Given that each piece of Lamb in the Rogan Josh would need to be halved, Hector had a substantial quantity of food, the appetite was well ready having gone for a lengthy walk early this morning.
The first mouthfuls of Rogan Josh gave off very little in the way of Spice or Seasoning. Achari registered on the palate, there was a trace of Pickle but not the full Flavour of Village Curry I had hoped for.
As a Side, the quantity of Potato was ideal, enough diversity. There was a Flavour somewhere between aromatic and the beginnings of sweet, this took me aback momentarily, again not what the palate expected.
Sliced Green Chillies, the large ones which are ubiquitous in the grocers presently, gave the required — kick. Spice at last, this aided the enjoyment of the Rogan Josh.
However, this combination fell well short of what was served in The Village a decade ago. 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.
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