Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Kashmiri Bob on July 25, 2022, 07:07 PM
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Managed to go to Shababs eventually. Was planning a lengthy review of their balti and a head-to-head comparison with Mick’s Al Frash. Not possible unfortunately. Before going I looked at their reviews on Just-Eat. After filtering out the arrived late/cold feedback, it still didn’t fill me with confidence. One response from Shababs to a regular, but unhappy customer, clearly indicates that if their award-winning chef isn’t available, the other chefs can’t reproduce his results. It’s OK. Times are hard, staff shortages, etc., and getting a dodgy curry now-and-then is hardly a new thing. I recall sub-standard offerings from both Adil’s and the Kushi. Although the Shababs balti (takeaway) I got on Saturday was exceptionally dire. I don’t think this will be representative of their normal fayre. I hope not anyway. Guess a proper sit-down meal on a Friday or Saturday evening would be the safest bet. That said, I can only review what I was given. So, a quick review and a couple of photos. My usual expert analysis, with no added sarcasm.
A Clean-Air Zone is now fully operational in Birmingham City centre, so I skirted around this. If anyone is planning to drive into Birmingham do check first what’s involved for the CAZ. From my home it took about 20 mins to get to Ladypool Road and another 20 mins to find a parking spot. It was rammed, as usual, with much horn honking. I found Shababs. It was hiding behind extensive scaffolding to its frontage. So there I was, outside the legendary Shababs Balti Restaurant. I took a deep breath and stepped inside. It was quite a humbling experience. Walking on the same hallowed steps as the big celebs of balti cuisine, Andy Munro, the Hairy Bikers and Misty Ricardo.
(https://www.curry-recipes.co.uk/imagehost/pics/217deccb437150329c8be120202f3de0.jpg) (https://www.curry-recipes.co.uk/imagehost/#217deccb437150329c8be120202f3de0.jpg)
I was able to sit at one of the tables to consider my order. I liked the decor inside. They have kept the glass-top tables, with the full menu (enlarged) under the glass. There were 3 other tables with diners. Two women whose food was served on white porcelain. Two lads who were just finishing their balti. An elderly gentleman wearing a trilby and clutching a copy of the Guardian. He had finished his balti. He seemed a little odd. Sat upright and completely still, no movement whatsoever, Not even blinking. I wondered, is he dead? A lady then came in to collect what looked like a large takeaway order. I think she was a regular. As she was leaving, one of the waiters asked her to wait, whilst he prepared a small plastic pot of those little aniseed balls and fennel seeds, used as a mouth freshener. I thought, I hope I get some of those.
I indicated I was ready to order and the waiter beckoned me over to the bar/till area close to the entrance. I went with 1 poppadom, Seekh Kebab and a Balti Chicken (medium). Note, the Birmingham Balti (in this case a chicken one) is called Balti Chicken, not Chicken Balti. The waiter didn’t write my order down. They have a fancy PoS system, so all touchscreen. That’s OK. I have to move with the times. It printed out my order and the waiter trotted off towards the kitchen door. Whilst waiting the door opened several times, but there was nothing to see, just shelving. No inferno to marvel at. I looked harder to see if there were any blue flames licking around the kitchen ceiling, but not even a feeble flicker, or whiff of combustion. Guess I waited about 20 mins for my order. I got my plastic carrier bag and left. No aniseed balls! On the way out I noticed the elderly gentleman had gone. I figured he must have been just stunned, momentarily, by the sublime quality of his balti.
On returning to my car Google Maps suggested that I carry straight on, instead of going back up Ladypool Road. Good idea. Soon onto Moseley Road, the home of the Kushi, sadly long gone, Into leafy Edgbaston next, not far from the floodlights of the cricket ground. A few new road closures and diversions to negotiate, due to the forthcoming Commonwealth Games. Something else to consider if planning a visit. All of the temporary bollards on the roads for this are resplendent in Union Jack livery. Nice to see. Soon got back home. Sorted out the plastic bag and took a couple of photos.
Balti Chicken
(https://www.curry-recipes.co.uk/imagehost/pics/c99f2e98663276a0e7fb1300fd9ab0cd.jpg) (https://www.curry-recipes.co.uk/imagehost/#c99f2e98663276a0e7fb1300fd9ab0cd.jpg)
Well, my first impression was there is a quite generous amount of oil. Nice! To be fair, it’s impressive. Taste test next and this is where things went downhill, fast. I managed to eat 2 tsp on Saturday. Absolutely disgusting. Instantly identifiable. I got mustard oil and loads of Kasuri Methi, the latter uncooked, at least it tasted that way. The second tsp was no better, even though I tried to ignore the intense mustard oil, which was nigh on impossible. There was depth alright, but all wrong. I imagine if you scraped out the bottom of an industrial deep fat fryer (where the oil hadn't been changed for years) it would taste something like this. Complex too, in an earthy, ditch-water-sludge sort of way. I let it cool down and popped it in the fridge, so I could have a think. Took ages for the nasty taste to go away. I could have done with some of those little aniseed balls.
On Sunday I reheated it. Tried to force down a small portion. It didn’t get near my shiny balti bowl. I was concerned there may be something in it that could strip the coating off. Slightly less disgusting this time, but still rank. Not just rank, rank. It was rankus maximus. So I gave up and binned it. Soon after I thought I recognised that taste from somewhere, but where? Mustard oil itself? No, but obviously a big part of it. Mustard oil in cheap pickles and pastes? Pastes! Years ago I had a commercial sized jar of Patak’s Madras Kebab paste. I recall dipping a spoon through a couple of inches of oil and tasting it, neat. This may not be far off, but if so, against the the rules.
Verdict 0/10. A monumental fail.
Seekh Kebabs
I was expecting these to be poor too, but got a very welcome surprise. First impression was that the kebabs do not appear to be under-cooked.
(https://www.curry-recipes.co.uk/imagehost/pics/b3aed4c1015a068ffdef58b9b5fb6a55.jpg) (https://www.curry-recipes.co.uk/imagehost/#b3aed4c1015a068ffdef58b9b5fb6a55.jpg)
Next, woeful non-existent presentation. I know it’s only a takeaway starter dish, but come on chef. Your menu has got No 1 restaurant in Birmingham written on it. I’ve seen this bone-idle lazy approach many times before. Where is the art? Or anything. Even a bed of fried onions would help and a slice of fresh lemon. Seekh kebabs, in particular, need attention, or they invariably look like unpleasant things. Unforgivable.
I had one of the kebabs on Saturday. Absolutely superb. The best kebab I have ever come across. Everything was there. Spongyfication and delightful spicing, balanced perfectly with just the right amount of heat. Cooked correctly with the right smokiness. The other kebab has gone in the freezer. This kebab belongs on my menu along with one of Mick’s Al Frash specials. It deserves its place. And so it shall be. Would have got the full 10, but for the presentation.
Verdict. 8/10. Superb.
Rob
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I misunderstood. I thought you were going to cook the dish (misty ricardo recipe). It looks like you would have been better off.
Wow, that curry is swimming in oil. So much for the claim by Zaf Hussain that much of the oil burns off in the flaming and any excess can be spooned off. Interestingly mustard oil does not feature in the recipes or videos. Maybe it's tired old reclaimed "spiced" oil from the bhaji fryer.
At least it wasn't a total loss with the kebabs being good.
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Very very sad, BB. Sincere commiserations. I just hope my Eridanous Kalamaki pork and beef skewers (https://www.lidl.co.uk/p/flavour-of-the-week-greece/eridanous-kalamaki-pork-beef-skewers/p53579) are as good as your Shabab's kebab, when I finally get around to cooking them ...
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** Phil.
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Wow, that curry is swimming in oil. So much for the claim by Zaf Hussain that much of the oil burns off in the flaming and any excess can be spooned off. Interestingly mustard oil does not feature in the recipes or videos. Maybe it's tired old reclaimed "spiced" oil from the bhaji fryer.
When I saw the picture, I thought it look OK, apart from the Oil (not a big fan of it, had too many takeaways that were half oil, some onion/tomato/pepper and a few bits of meat).
After a recent post I made about the cost of Oil, I think Livo may have nailed it. A quick calc using commercial pricing of KTC Veg. Oil is about £2.20 per litre where as their Mustard Oil is £7.56 per litre... so I can't imagine they are using Mustard Oil as a substitute. I had some oil that I kept in a separate container for use when deep frying Onion Bhaji, etc... but I remember once, it had been used a little too often or maybe left a little too long and when I went to use it the next time, the smell was so Rancid as it warmed I never used it!
I am sad that you had such a bad experience; your commentary was enthusiastic up until you tried it. :like:
BAJ
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...An elderly gentleman wearing a trilby and clutching a copy of the Guardian. He had finished his balti. He seemed a little odd. Sat upright and completely still, no movement whatsoever, Not even blinking.
That was me Rob. I was trying to recover from how s***e my chicken balti that I'd ordered was. Never going to listen to recommendations ever again. :wink:
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...An elderly gentleman wearing a trilby and clutching a copy of the Guardian. He had finished his balti. He seemed a little odd. Sat upright and completely still, no movement whatsoever, Not even blinking.
That was me Rob. I was trying to recover from how s***e my chicken balti that I'd ordered was. Never going to listen to recommendations ever again. :wink:
I demand photographic evidence that not only do you own a trilby, you wear one in public. That all the rest rings true goes without saying, but a trilby ? Not in a million years ...
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I demand photographic evidence that not only do you own a trilby, you wear one in public...
Ok here's one of me selecting the meat for my balti
(https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcTYBIhO0NOqouM7tcJHnnDYZgT1qGscMEbOSQ&usqp=CAU)
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I fear that Mr Ricci (https://www.dailymail.co.uk/news/article-2291471/Rich-Ricci-Trilby-wearing-100m-Barclays-boss-enters-Fatcatinthehat-racehorse-Cheltenham.html) will not be entirely pleased at this feeble attempt at identity theft, Santa — if I were you, I would advise my solicitor to engage the best QC that money can buy, because you can be certain that Mr Ricci will already have done the same ...
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Managed to go to Shababs eventually.
Excellent review, thanks. After reading your findings, I doubt if I will return there in October, after all.
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...An elderly gentleman wearing a trilby and clutching a copy of the Guardian. He had finished his balti. He seemed a little odd. Sat upright and completely still, no movement whatsoever, Not even blinking.
That was me Rob. I was trying to recover from how s***e my chicken balti that I'd ordered was. Never going to listen to recommendations ever again. :wink:
Good you are OK Santa. I was worried. On the way home I thought to myself, didn't actually see him leave. What if the chap had expired after all, and slowly slipped down under the table, out of sight? But all is well with the forum and it's business as usual.
Rob :)
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Man, it hurts my heart to read of a poor curry experience. I look forward to a curry so much, especially with the lack of availability of BIR here in the US, that the experience of a bad dish is exponentially multiplied in my mind. Off to buy a big sack of aged basmati and some fresh onions. Been too long since I made base. Been relying too much on Instant Pot but how’s the time to get my ALOOMINUM pan out.
Robbo
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Zero chance of me going to Shababs, but I read a stack of reviews anyway. It appears they have good days, with many punters giving them 4 to 5 stars, and bad days with 1star and people saying they don't even deserve that. It's either a different chef on those days or there is a vast discrepancy in different expectations of the customers. There aren't many reviews with ratings in between, which seems a bit odd.
A recurring negative (sometimes defended by owner, whoever that is) is pricing. 10% - 20% service surcharges and 70p extra for each additional teaspoon of Chilli Powder to go from standard heat to madras to vindaloo. I can buy a whole bag of the stuff for that. Serving size is mentioned as well, along with poor attitude of front end staff. The owner also places blame (rightly quite possible) for poor dish condition on 3rd party delivery services.
I haven't tried Misty Ricardo's Shabab balti gravy yet but the chef Zaf fresh ingredient single serve balti is great.
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Man, it hurts my heart to read of a poor curry experience. I look forward to a curry so much, especially with the lack of availability of BIR here in the US, that the experience of a bad dish is exponentially multiplied in my mind. Off to buy a big sack of aged basmati and some fresh onions. Been too long since I made base. Been relying too much on Instant Pot but how’s the time to get my ALOOMINUM pan out.
Robbo
The other ones are SODDERING, BAYZIL & OREGGANO (bwahahahaha), although they do have a solid argument on TOM-AY-TOE v TOM-AR-TOE (potato).
On the aloominum pan though, I've been preferring to use my pressed steel, flat bottom woks lately. I can get much better heat and cooking control, plus being deeper I've also been getting less stove splatter.
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We grow a lot of bayzil in our yard and it’s delicious with a nice blue Roquefort (that my missis insists on pronouncing “ROKE-FORT”. I love that woman but it’s a struggle sometimes…
On our visit to the excellent Pete’s Fresh Market today we picked up a couple of lamb chops that I will marinate for tandoori this week, some ground lamb for keema pilau, kebabs and maybe keema matar plus some nice looking aged basmati and enough onions to make some base.
I hear you on the less splatter Livo, but I do all my BIR outdoors on the grill side burner - in the summer at least. Maybe this fall (sorry, AUTUMN) I’ll get round to making that back yard tandoor I’ve been promising myself. Looking forward to posting pics soon.
Robbo
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Managed to go to Shababs eventually.
Excellent review, thanks. After reading your findings, I doubt if I will return there in October, after all.
I have now reversed my thinking and aim to visit Shababs again a.s.a.p. Here are the reasons:
1. I just watched a video on the youtube channel 'Rate My Takeaway'. Danny visited Shababs and seemed impressed by everything he tried. See here:
https://www.youtube.com/watch?v=51lYV42P1is
2. Comments below the video seem to suggest quite a few people do like the food there.
3. I just obtained a further year's subscription to 'Gourmet Society' which provides 25% discount off restaurant food and drink. I was pleased to see Shababs are still included.
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That sounds like a great idea George. I enjoyed watching Danny. He's quite the character and driving 3.5 hours to get there is pretty keen to say the least. That was a big feed for one man, but he appears to have the build for it. :smiling eyes:
Will you also be dining al fresco? It looked pretty crowded inside. :Clown: :Clown: It really is a scenic wonderland to behold, for sure. I particularly like the ambiance of the bright yellow acrow prop scaffolds, and I feel the passing traffic and bewildered stares of pedestrians and road crew would really set the mood for a thoroughly enjoyable meal on the footpath. I was reminded of images from the Greek Islands. You can also pick up some new flavoured vaping capsules on your way back to the parking lot. I hear the green apple and bubble gum are popular choices among the youngsters. :like:
No, but seriously George and jokes aside, it does sound like a great idea, and I only wish I was closer so I could tag along and give it a try to see what all the fuss is about. I really do sincerely hope that you enjoy it for your effort, and I look forward to reading your review. What would be really great though is if you'd then give the "replica" Shababs dishes a try so you can attest or decry the claims of these being proper Brum Balti.
Keep us informed. :smile:
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Livo - i certainly won't be dining outside! From their interior shots, I can remember where I sat the previous twice I visited. I was going to order the same chicken balti dish again (which fits with Misty Ricardo's claim to have the recipe) but given Danny's enthusiasm for lamb balti, I may order that instead. I don't think I have his appetite or propensity to spend money, to order two dishes. £40 for a single meal is absurd by my way of thinking but he might offset that, and the motoring cost, against income from the youtube channel, I guess. Poor cameraman, going hungry while watching his boss scoff so much food.
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The cameraman doesn't always go hungry, George — I received a nice meal with all the official guests after taking these (http://small-acres.trezaise.uk/photography/bodmin%20bowls%20club/50th%20anniversary/) ...
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Phil - good photos. You deserved whatever you were given.
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Thank you, George — very kind of you to say so.
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** Phil.