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Bl Heute

Review of: Bl Heute

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On 11.10.2020
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Bl Heute

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Von Teufeln und Basilisken. Gefangen im Programm. Dinos Check. Präsentiert von. Männchen attackiert Weibchen. Faul sein hilft der Umwelt. 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.

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.

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Bl Heute


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