Alan, Tracy, Marg and Hector out for Curry, this takes an unbelievable amount of planning, so rare do mutually free nights coincide. Tonight, Curry in Helensburgh, a rarity in this era, but commonplace a decade ago. Annaya’s Indian (80-82 West Princes St., Helensburgh, G84 8XD) is one of the two possible options, always packed, whilst nearby Masala Twist, not visited in over a decade, appears to be struggling.
With the table booked for 19.30, we were offered a choice. Away from the draft of the door seemed preferable, success, another warm room.
I went up to photograph the Specials Board, the Desi Curry, and a now greatly expanded list.
A former colleague, whose longevity may match Jimmy Carter’s, was dining at the opposite side of the room, pleasantries were exchanged.
The new menu is a decidedly different presentation. I would later discuss with Rocky, Mein Host, the venues which have identical menus, same printers, same layout, same food, Mainstream. The – Connoisseurs Section – now features Chatinat (£14.95), Hector’s favourite South Indian Curry. Rocky assures me their Masala is thick. A Thick Chettinad, in the West of Scotland, this will have to be explored, especially if – Fish – is an option.
As with our last visit, Alan would define our bespoke Curry: Desi Lamb Methi – Spicy, with extra Seasoning, on-the-bone (£14.95), aka – The Kitchen Sink?
Tracy was also having the tried and tested: Chicken Tikka Malaidar (£14.95). Also from the Connoisseurs Section, Marg found Podina Gosht (£14.95).
Alan and Tracy were each having a Chapatti (£2.50), the price remaining the same as on our last visit in 2023, the top end of restaurant pricing, Aberdoom excepted. Alan mentioned overheads, I mentioned Bradford. Marg and Hector would stick to the normal sharing combination: Mushroom Pilau Rice (£4.75) and a Tandoori Nan (£3.25). Despite not having Rice himself, Alan insisted we order Special Dham Pilau Rice (£4.95).
As we were here – to dine – there was Bier, a Cider or two, for the local couple, Sparkling Water for Marg and Hector. Despite the inevitable consequence, there would be Starters. Tandoori Lamb Chops (£8.95), but how many in a portion? The young waiter was dispatched to find out – three. We have been spoiled by Akbar’s (Glasgow). Dividing by four wasn’t going to work. Hector fell on the sword and ordered Fish Pakora (£7.95). Two portions of Lamb Chops would therefore work.
Poppadoms were offered, Alan was quick to decline. He doesn’t play that game either.
A new menu, lots of note taking, and Rocky pointing out new Dishes. Kerala (£14.95), with roasted Black Pepper and Coconut, another South Indian Curry for the future. Rocky promised her would give us something extra.
Can I choose it?
No!
I would have chosen Aloo Gobi (£10.95), I tried.
Tandoori Lamb Chops
I forgot to ask for well-fired – admitted Alan. Still, the extremities were suitably – black. The appearance was of well marinated Chops.
Very tasty Lamb Chops, perfect size – declared Alan.
I am always amused when Tracy tucks in to Lamb Chops, but cannot abide Lamb Curry.
Marg had one Chop, still I was not tempted. Someone managed three.
Fish Pakora
Six large pieces, quite a plateful. I assumed it was Haddock smothered in the Spicy Batter. I could happily have forgone the Curry and had more of this. I feel a return to Yadgar (Glasgow) is calling, where overindulging in Fish Pakora is a favorite pastime.
Everything fresh, Marg purloined the Salad Garnish. I tried the Chilli Sauce one of the three Dips on the table. Lovely, but finishing my Curry was going to be an impossibility.
There was a suitable wait before the Mains and Sundries arrived, what a lot of food. Who were we trying to kid?
I took the wrong Rice, assuming it to be the Mushroom. Start again. With my plate reduced to a share of the Special Dham Pilau featuring Chickpeas, Carrot and Sweetcorn, then the Mushroom Rice added, the assembled Rice was reaching Euro-proportions.
The two Wholemeal Chapattis, served halved, were a substantial size. Then there was the Tandoori Nan. Served in bits, I wondered if we had two, such was the volume. For the third time in recent outings, a Naan how the Hector likes it. Risen, puffy, blisters, and a Buttery sheen. The temptation to eat more Bread than my norm could not be resisted, just how much Curry would I actually eat?
Podina Gosht
Mint was mentioned in the menu, enough to put off the Hector, but not Marg. Nobody was expecting what came. A Curry with a Chapatti lid baked on, in the style of clay pot cooking. More Bread, just what we didn’t need.
Marg had the honour of slicing the lid open to reveal a Herb-rich Curry. The Masala had Yoghurt written all over it, suitably Thick, a worthy Curry. For once, the Soupçon was not requested. Marg did her best, but as should be self evident, a doggy-bag would be required:
My main dish looked like a pie. I had to cut inside the dish to remove the Chapatti lid over the food. I had an abundance of very tender Lamb pieces, slow cooked in this pot. Plenty green foliage within the Masala and I expected it to be a strong flavour of mint. Instead, it added flavour but it was not overbearing. I managed to eat the lid with my meal, and added both Mushroom and Dham Rice with Chickpeas (Alan had ordered for us). The ambience was enjoyable and important for me to try new dishes. A lovely change.
Beneath Podina Gosht on the menu is Sim Sim Chandani (£14.95), a Curry with a Persian influence. The Chicken version has appeared in these pages, not the Lamb. Next time.
Chicken Tikka Malaidar
I have seen Malaidar at Annaya’s previously, it looks as though this Curry has been further developed. The Creaminess of the Masala has become more subdued, the shocking yellow, gone. The Spinach content was a standout. The same ingredients as a European Saag/Palak, but this was far more inviting. Again, a doggy-bag was required.
Tasty still eating it – was the verdict eventually received.
Desi Lamb Methi on-the-bone
Both karahi had clearly been sat under a heat lamp/grill whilst the above was being prepared. There was a black, toasted crust on top, fortunately Alan and I are not going to complain about a bit of Carbon. The Garnish of sliced Bullet Chillies and Ginger Strips had been added at the point of serving.
The Thick Masala was Methi-rich, eating this with the excellent Naan was sheer joy. The minimal bone content featured one Sucky Bone. No – bag of bones – here. Columnar Lamb, not the cuts I associate with – Desi. Tender, tasty, but the Seasoning was below the Hector idyll. Alan admitted that he may have forgotten to add the – Seasoning – suffix.
With the volume of Rice and the included Vegetables, a meal to enjoy. I wish I could have eaten more. Alan:
The food was exquisite. Spicy, with extra seasoning, perfection and a lovely chapati, all with a small cider.
I may dispute the level of Seasoning and the size of the Cider.
Throughout the meal, the complimentary – Side – sat there, taunting us.
Khudi Pakora
I appreciate that this is a popular Desi Curry with some, however the Pakora goes mushy in the Masala. A somewhat Creamy Masala, the four of us had no more than a Soupçon.
Better eaten cold – advised Rocky when he saw how much was left.
This went into one of the two doggy-bags, but which?
Additionally, there was what I took to be a pot of Chilli Sauce on the table. As my Curry had sufficient Spice, I never got that far.
*
Marg was not leaving without a Masala Tea, Tracy ordered a Black Coffee. Note, I have no prices for any drinks.
Helensburgh, in my forty three years of association, has always been blessed with a quality Curry House. Whilst the Akash lives long in the memory, Annaya’s are doing a damn good job. The menu has the Mainstream Classics, however, the array of novelty dishes would take some time to get through.
The Bill
£138.45 It wasn’t all Cider, I believe.
The Aftermath
Having joined us at the end of the meal, Rocky was in full flow. The second Annaya’s (Balloch) was discussed. Rocky was not drawn into answering where the base Curry is cooked. In time, he summoned me to the door of the kitchen to meet Munir, his Chef of some eight years at Annaya’s.
Munir came to Scotland in the early nineties. He previously worked at The Rupee Room (Ayr), the third Curry House near the – University City – waterfront, and not covered in Curry-Heute.
Namkeen Karahi – was mooted, both Munir and Rocky acknowledged its splendour. There’s another idea for the Specials Board.
It looks like I may have to go back to Helensburgh more often.
Whilst this is certainly the hundredth review of 
A hundred reviews, few have been sycophantic. 
Mr Baig was busy in his office as I walked along the newly created corridor at the entrance. There was an acknowledgement. The young masked waitress led me to a table mid room. She picked up the 
A jug of tap water completed the Order. The strange aftertaste I found in Southside venues last summer has gone. 
The closure of the nearby 
Consistency – used to be the issue. Since the Desi Korma reappeared on the menu, this has evidently been sorted. However, the garnish of Flaked Almonds never appears.
The bone count was such that there was plenty of Meat to be enjoyed. The Sucky Bone is always a sign that quality Meat has been served, the marrow also adds to the overall Flavour. Four whole Cloves, perhaps the single Spice which gives Punjabi Cuisine it’s distinctive Flavour. Both Green and Black Cardamoms were revealed, then surprisingly, the Lemon Rind. Ah, the Citrus. The skin of the Red Chilli may be down to the Hector accepting – Spicy. 
In the pages of 
The Meat count was into double figures, the bone content is revealed above. The blended Masala had an Oily sheen, there was no residue. As ever, I kept some back for the end game, but too much Rice was not going to be an issue, every grain would be eaten. 
Getting a posse together to justify a visit to 
Somehow, we ended up at the same table I have occupied on most of my previous visits in company. I managed to avoid having the soon to set, but still brilliant, sunshine blinding my eyes. 
Having previously agreed that Marg and I would be sharing the kilo of Lamb Karahi (£29.95) from the – Desi Khana – section of the menu, we did not need a Starter. But, given the advised thirty minute wait for this creation, – we could share a Starter. Marg and Wendy appeared to have a tacit understanding that – sharing – was the way ahead. This only works: a) if there’s enough to share, b) one actually wants what others order. 
The two other tables, originally occupied, were soon free, an opperchancity to take a couple of photos of the room. A somewhat chilly room, Alison would keep her coat on throughout our stay, but then she has left the 
Wendy hadn’t expected a cold Starter and reckoned this should have been made clearer on the 
Five pieces, modest or miserly? By the time Marg wheeched two and placed them on the plate with the Gol Gappa, there wasn’t much for the Hector to sample. Two pieces eventually came my way. They appeared to have been double fried, as is the norm. Spicy, well Seasoned, moreish. 
The two Chicken Kebabs were devoured by Alison, who was clearly enjoying her selection. There was a – thumbs up – from the far end of the table. This was a better value Starter than the two above. 
Due to his dietary restriction, it was safer for Steve to leave the accompanying Raita alone. Using the utensils, Steve set about dissecting his piece of Chicken. Well fired, with a Spicy coating, this went down well.
Hot plates, cold room – was noted as the dinner plates arrived. Six diners, five mains, it’s a pity there’s no video of the food being presented. The various dishes were assembled on a tray brought to the side of the table. Each had a lid, to preserve the sense of occasion. Three (!) portions of Pilau were presented, enough for all those who desired Rice. 
The Naan was served whole, and in the style the Hector seeks. Both a good size, risen puffy, blistered, only the lack of a Buttery Sheen stopped this being the perfect Tandoori Naan. But a scrap would remain at the end, so, certainly enjoyed.
The Chicken Tikka sat on a bed of sizzling Onions. To fill out the platter, halved Tomatoes and large wedges of both Yellow and Green 
There was a lot to get through. The 
How was this a – Bhuna? The Masala may have had a sense of viscosity, but there was way too much of it. Bhuna is what led the Hector towards – Dry Curry – all those decades ago in Vinicombe Street (Glasgow). Had I been served this there would have been questions asked. My tuppence worth is written, however, it was Alison who has the verdict:
Nine large pieces of Lamb Tikka sat atop a bed of sizzling Onions. No 
The Hector could have done damage here, this looked wonderful, an intensity of Flavour, understood. I feel a mixed Tandoori coming soon. And the joy is, anyone can do this, any cafe/restaurant with a Tandoor. Peter:
The 
Wendy was also encouraged to sample the Masala in the Lamb Karahi and pronounced hers to be better:
A sprinkling of Coriander plus Ginger Strips topped the Karahi. Large pieces of Meat, it was impossible to judge the bone content at the start. I’ve seen – larger kilos – and given the ease with which Marg and I took care of this one, the quantity was not a challenge. I must point out that the price of – the kilo – at 
Cumin came through in the melange of Flavours. Dry, Earthy, this was delightful eating. Tender, tasty, as the Meat was, it was not giving back the depth of Flavour as, dare I say it, 
Business here remains healthy, despite the reported opening of quite a few more Punjabi Curry Houses in Edinburgh. These I shall have to track down, which could take years given how rarely I am through here. 
Ayr, a somewhat spontaneously chosen locus to bring in the bells. The Hector was charged with finding somewhere suitable with only a few days notice. It is twelve years plus, since Marg and Hector last set foot in this once famous seaside resort, now identifying as a – university city. Then it was 
Priya – Authentic Indian Kitchen (
Entering the restaurant at 18.00, a family of five, including the obligatory – wean – was in situ. Two other groups would subsequently arrive which restricted photographic coverage of the interior. A long, narrow room, the bar is on the far right, the kitchen at the end. Marg could see four people working there. One sported a turban, two were indigenous – British.
The waitress brought the menu and took the drinks order: a 750ml bottle of Sparkling Water (£3.25). A decent price. 
As is oft the case, Hector’s choice of – Authentic Curry – was already known: Methi Gosht (£11.95). Marg opted for Rara Gosht (£11.95). 
The other table was tucking in to their Poppadoms etc. whilst we all waited for our mains. Meanwhile, the wean was conducting experiments with gravity and also converting potential energy into kinetic. 
The Naan was an absolute delight. Large, served whole, tear shaped, risen, puffy, blisters, this was a Naan! With so many interpretations of the flatbread served as – Naan, perhaps it’s about time we had a specific name for this perfect example of the genre? Tandoori Naan no longer feels enough.
The medium-sized karahi was packed full of decent-sized pieces of meat. On reaching double figures there was no doubting that – the third Dish – would not be required. Being a Mainstream Curry House, I was confident that this Methi Gosht would be in my preferred style. Here was a Masala rich in Herb, not the – Desi – Herb Mash lacking in actual Masala. For once, Mainstream wins. Being a UK Curry House, there was no sign of the Cream which is common across Europe. 
Ah, the taste of Methi, glorious. There was a huge Herb blast. Gone are the days when the Hector would ask for every Curry to be topped with Dry Methi. Perhaps these should return? A standard addition to the – foliage. 
The Spice Level took me by surprise, and kept building. Some might not have been comfortable with this. The Seasoning was neither intrusive or lacking, well pitched. 
With a tingly tongue, the Spice still built as I ate. The combination of Mushroom Rice, Naan, Methi-rich Masala Mash and Meat, was a joy to eat. When the waitress checked on our progress/enjoyment, – Excellent – was declared.
Topped with Coriander leaves and stems, this Curry presented as – Thick – as Curry can be, the antithesis of the Shorva which too many accept as – Curry. Such was the quantity of the Meat and Keema in the karahi, the Masala had to be minimal, an elegant sufficiency. 
A Soupçon crossed the table. Umami! The Meaty blast was certainly pronounced. There was nothing here not to like, but if one likes Methi, then Hector’s Curry should still entice. Marg offered a word, or ten:
I was ready for my food. These tender pieces of lamb with minced lamb was a perfect combination. The sauce was rich and full of flavour. The Mushroom Rice gave me different textures and added more vegetables to the dish. The Naan was light and crispy and allowed me to scoop up the Keema and sauce. A very enjoyable dish. 
As the table was cleared, so Marg asked for Masala Tea. The waitress looked puzzled. Chai – I proffered.
The Bill
In a departure from the oft wedged Cumin Seed, this evening, it was pieces of Herb which eventually dislodged. Methi, man. 
Not for the first time in these pages, the saga is being told of Hector being invited to dinner and bring the food, cooked of course. A change from last week when Marg had me cook – Lasagne – for four – and btw, you won’t want to come, it’ll be all hockey talk. 
On the eve of Marg’s favourite festive day, the afternoon was spent preparing all this: 
With all three requiring Onions, cue the bags of frozen, nay tears. However, they are saturated on defrosting, the water has to be boiled off, and once added to hot Oil, they are a bu**er to turn to pulp. 
Marg enthused about the naked Masala, it had a – kick – but was considered to be – not too Spicy for Wendy. There was more to come.
To me, the intensity of Flavour, even after the Cream had been added, was beyond anything I have ever been served in a restaurant. Creamy Curry does not have to be – bland.
Across the river, the Mushrooms and Salmon were finally added after the Masala was fully reheated. The final outcome was a seriously viscous Masala, full of Flavour, complemented by the Salmon, the Mushrooms added further –
The recipe stated that the Cauliflower should be added minutes before the Potato. Why so long? Cauliflower usually cooks in next to no time. The Potatoes were par-boiled, a lesson I have learned, the hard way. 
As the news spreads of the wonder that is the Lamb Lahori Karahi (£13.00 – large), served – on-the-bone – at 
Marg, who was not having 
A Chapatti (£1.00) for Marg, and two Tandoori Nan (£1.50) completed the food Order. As I fetched gasses of water, so Stewart asked for a Can. 
Arshad held aloft a ready portion of Nihari Lahori Style (£10.00). 
The presentation of the large karahi was a wondrous moment. How long have they had this tucked away? Two large portions, near enough the kilo, and remember the price. The abundant Meat, topped with Ginger Strips, protruded from the rich Masala. 
With the key ingredient of the – foliage – now added, it was a game of two halves. 
Meanwhile, Hector had had his Bread quota and was inviting Stewart to clear up. With his plate wiped clean, Stewart took care of the remnants in the karahi, nothing wasted. Stewart:
Chicken Mince, finely chopped Onion, and plenty of Potato pieces, without needless Masala, and not a trace of Oil, this was a classic Desi – Aloo Keema. A Soupçon came Hector’s way. Given that I was eating 
Chicken Mince with plenty potatoes. Full of flavour with a spicy kick. A good helping which complimented the Chapatti. Did not manage to finish the bread. Half way through, arrived a dish of freshly chopped coriander. This added a lovely blast of coriander to the meal.
Green Gates (285 Sauchiehall Street, Glasgow G2 3HQ) recently took over the premises occupied by 
The waiter brought two menus, the – Lunch (£10.95) – and the – Pre Theatre (£13.95). The main menu was available also, I was informed, but I had already decided to go – cheap – today after recent excesses. The Hector cannot support all of Glasgow alone. 
During the wait, I fetched the main menu. Hadiwala Gosht (£14.95) is served – on-the-bone. Lamb Kadhai (£14.55) made no mention of the – 
As I took in the new surroundings, there was clearly much space opposite the bar. More tables could be added, as and when. The musak was different too. Given the time of year, respite from the usual nonsense, today, Disco-Schlager Musik. Dig it, man.
A chap appeared from the kitchen bearing the complimentary amuse-bouche which is a feature of 
Four, decent sized pieces of Pakora were accompanied by an Onion, Olive and Bean Garnish, a pot of Chilli Sauce and a slice of Lemon. A meticulous presentation, I wasn’t sure where the Lemon fitted in. 
The Pakora did not appear to have been double fried, the exterior was a stimulating change. Featuring Onion and Potato, this was suitably filling. Why does mainland Europe get Vegetable Pakora so wrong? The Chilli Sauce was not too Sweet. 
Behold the Naan! The Plain Naan (normally £3.25) was exactly what the Hector seeks. Served whole, the tear shape confirming it had come for the Tandoor, thin, risen, big puffy blisters, the buttery sheen. This was worth the entrance money alone. 
A Tapas-sized handi, one cannot expect the full portion in a Lunch Menu. Normally, I would directly from the handi, but given this was visit #1, I decided to turn out the contents on to the heated plate provided. 
Five pieces of Meat, eight pieces of Potato, sat atop the Thickest of Masalas. Finely chopped Onion and Garlic permeated the Masala, as hard as I looked, I saw no Tomato Seeds. I believe I did see pulped Meat in the Masala. The yellow colouring in the Potato suggested it had been given a chance to absorb the Spice. 
The Spice Level was decidedly – medium, the Seasoning was not in one’s face, but certainly sufficient. The Tenderest of Lamb, I found the interior somewhat Dry and not giving back the Spice. In these pages, this is what identifies the Mainstream over Desi. The Potato, however, had done its job, and was why I had opted for this Curry. Here was the full Flavour of the Masala. There was hardly a trace of Oil. 
Having consumed way more Bread than was proportionate to the quantity of Curry, I admit to struggling with the final pieces of Meat. The Dry-ness may therefore have be down to the Hector palate. 
No Calling Card, Mein Host was well aware of my presence. I remarked on the new décor to the waiter, the removal of the mirrors and told of Marg marching into the kitchen because she had lost her bearings due to the multiple reflections. 
The sweep of the Southside Curry Cafes continues. Fast food was required before a 17.00 rendezvous in Strathbungo. Tandoori Grill House (170 Darnley St, Pollokshields, Glasgow G41) was
Arriving at 16.00, a chap was at the counter ordering what sounded like a massive Takeaway, there was a bit of haggling when he returned to collect it. Daal was the only Curry on display. I asked Mein Host what Curry was ready – Keema & Potato and Tarka Daal – was the reply.
Mysteriously, there was an ongoing conversation in the kitchen, a second staff member, never seen, not even when I went up to pay. Mein Host brought the food to the table. Proper crockery, 
The Wholemeal Chapatti was served – whole. Unusually, I would eat every morsel.
The food was served piping hot, always a plus. A modest portion, enough. With no needless Masala, this was moist enough. The traces of Oil on the base of the plate were well within acceptable parameters. Chicken Mince, much more common than Lamb Mince in these parts. The small-cut Potatoes seemed plentiful, stained yellow, they appeared to have absorbed the Spice. 
somewhat subdued. Tomato skins were one of the visible remnants of whatever went into the Masala. A leaf and stem, or was it a thin piece of Cinnamon Bark, were also revealed. Whole Spices, the mark of a true Desi Curry. 
The Bill
A Monday Curry, 
I was assured it will return in January. This aside, I didn’t see anything different from the 
I had recorded a gap of fifteen minutes since placing the Order, respectable, who wants a rushed job? Pratap appeared with a bowl of Soup – from the Chef.
Behold a Hot and Spicy Shorva with pieces of Chicken, Sweetcorn, and Carrot. Whilst there was a hint of the gelatinous texture one finds in Hot & Sour Soup, the cornflour here had not been overdone. The Flavours were decidedly Indian Spice. 
The Vegetable Rice was as described. What seemed like a sensible portion would become more than I could manage given the quantity of what accompanied. 
This was a work of art. Ginger Strips, Coriander and Onion topped a pyramid of Lamb Chops shrouded in the thickest of Masalas. Three, large, thick, chunky Chops. Only three, but these were complemented by a further three large pieces of boneless Lamb. This was quite a portion. 
With the Meat and Masala arranged over the Vegetable Rice, it became a matter of how to eat this. Maybe a Chapatti would have been a better accompaniment. It did seem a bit strange approaching Chops with Rice. With the added Vegetables there was a lot going on here. 
The Seasoning in the Masala stood out. Correspondingly, the full Flavours of the Masala were revealed. Intense west Asian Spice here, meeting the eastern Flavoured Rice, a new experience.
Pratap acknowledged the volume as he came to clear the table, an opperchancity to praise his creation and my unwitting ordering of – east meets west. 
A trip to Aberdeen in December, ganz normal. However, this year, a bit earlier, and Marg wants me back in January. So it goes.
In a repeat of 
Fortunately, Marg spotted their Bill being paid, they were soon away. Six weans, tomorrow’s family gathering will feature eight toddlers, bring it on. A grumpy old man – is how Marg describes me. I used to get paid to tolerate kids, now I’m not. In passing, I’ll drop in that a former pupil is now the Chairman at Ibrox. 
Curry, despite the attractive range of Desi Dishes on offer, the Hector was not missing out on the Fish Karahi (£11.95). There are so few venues across the UK that serve Fish Karahi in what I can call – 
Hot dinner plates were presented, I also noted that the plates on which the food was served were also heated. Crucial in December, and this follows on from comments made in recent outings in Glasgow. 
Topped with Ginger Strips and a modest sprinkling of Coriander, the Masala was Thick, Minimal, classic Punjabi Karahi. The only trace of Oil would be found at the base of the handi. There was a sufficiency of White Fish which had retained its integrity. However, the Hector would soon flake this to transform the Curry into something more similar to that served at 
The Texture of the Fish was spot on, no rubbery nonsense here. The Spice Level was well pitched, enough to make its presence known, never a challenge. No Green Chillies added. That this was a Fish Curry was not in doubt, too often I have to report otherwise. The Seasoning could have been braver. More would have put this Curry into the stratosphere, today, I settled for the troposphere. A damn fine Fish Karahi, every morsel of Curry and Rice was consumed. 
Identical Toppings, spot the Sucky Bone. The Masala looked wonderful, again Thick and not excessive. A Soupçon of Lamb crossed the table. Tender Meat, but without the Masala, dry. Come on, Hector, Dry Curry is what these pages celebrate. 
With the full handi and no Bones, there could well have been even more eating here. As I got to taste neither, I cannot comment on any difference between the Masala here and above. Still, with the quantity of solids protruding, the ratio Meat to Masala appeared to be fitting for a – Bhuna. Meat & Mushroom Vindaloo – Hector’s #1 Curry in the 1970s. Euan’s combination today was not far away from this. 
I was not sure what to select, given 
