The Carnoustie Two – Dr. Alasdair and Mags, were having a day of dining in Glasgow. Marg and Hector were only involved with dinner, lunch was elsewhere. This meant the timing and volume of Curry-Heute was crucial. Three possible venues were proposed, Akbar’s (573-581 Sauchiehall Street G3 7PQ), serving Bradford Curry and five minutes from our rendezvous point, Chimes of India, a ten minute walk for a more Mainstream Indian Curry with a Desi option, or an Uber across the river to Handi By Darbar and the full blown Punjabi experience. The mentioning of – large Naan – was the deciding factor, Akbar’s it would be. We set off at 18.30.
This would be Hector’s first visit to Akbar’s this year, two appears to have become the average number over the years. After all, there is Bradford itself, it is seven years since the four of us dined there together. Recently, Dr. Alasdair and Mags did manage a visit to Chili’s South Indian Cuisine (Seattle WA, USA) and saw that it was good.
Naveed was this evening’s manager, Imran’s day off. This means I’ll have to squeeze in another Akbar’s visit before the end of the year, else Imran may think we have abandoned him. Naveed directed us towards a window table, Taimoor would be our more than capable waiter.
The 2024 version of the large laminated menu was brought. Drinks were sorted, Poppadoms declined – unless you are giving them. Had Imran been on duty they may well have arrived. In reality, we didn’t need to fill ourselves before the Curry as two portions of Meat Chops (£7.95), to share, were surely inevitable.
Drinks: three small bottle of Sparkling Water (£3.00) and a small glass of wine (£6.25). Akbar’s price the Curry competitively and make their profits from the Drinks. On further consideration, Curry prices have increased significantly in recent times, as they have elsewhere.
I talked our guests through the Menu, the Desi-Apna Style section first, then the Chef’s Specialities. The anomaly of Karahi Gosht & Spinach (£15.95) and Gosht & Spinach Balti maintains. In case anyone was tempted, I did draw people’s attention to Liver Tikka (£7.00). No doubt I shall see this before the year is over.
Marg and Mags both opted for Fish Karahi (£15.00).
Dr. Alasdair followed Hector’s lead – Roshan Lal (£14.50). As always, I asked Taimoor that mine be served without the listed and unnecessary Capsicum. For devilment, or otherwise, Dr. Alasdair declined to take this on board and would accept his fate.
Mags suggested a Bhindi Bhuna (£7.00), a Vegetable Side, for the table – to share. This was warmly received by Hector who prefers to have more than just Meat and Masala.
No Rice, a Family Naan (£7.00) completed the Order. All Curry would be served Asian-style. Marg asked that our Meat Chops be – well-done. Maybe this should be a menu option.
Akbar’s was relatively empty when we arrived, the place soon filled up, lots of family groups. What does the popularity of Bradford Curry in Glasgow tell us? I watched one family group devour a Naan then order another. What a mistake to make. They were hopefully embarrassed when Naan #2 was eventually removed from the table, barely nibbled.
Two Dips were brought to the table a Raita and the wet, blended Capsicum Sauce. Later, a – special – bottle of Chilli Sauce was brought – for the Chops.
Meat Chops
Four Lamb Chops, cooked enough, though neither portion was as well-done as our side of the table would have preferred. We like the taste of charcoal.
Marg grabbed most of the Salad then, on realising this, offered me some. The Onions would suffice.
The Spice Level was surprising, a combination of the marinated Chops and the accompanying sauce. Suitably juicy, more-ish, one quickly recognised that this sharing nonsense is not for a Hector.
Mags was quick to comment – they were delicious, followed by Dr. Alasdair’s – that was a very good idea. Marg had her say also – I would have had them more well done. She later added – I enjoyed the succulent lamb chops which were full of flavour.
There was a suitable gap between Starters and Mains. I recalled the time when the waiter would give a precise time, Marg, the rose petals on the tables.
The food was arranged on the table with supreme efficiency.
With the Family Naan hanging right in front of my nose, it did not appear to be anything like as large as served here previously, but given the dimensions of the stand, it probably was. We would manage all but the top piece holding everything together.
Suitably risen around the periphery, there were multiple choices to be made. Importantly, start from the bottom. Mags and I became responsible for assuring the desires of our spouses were met, conveying the light and puffy Bread, as and when.
Bhindi Bhuna
Served in a karahi, there was possibly as much Tomato here as Okra. The Okra was properly cooked, retaining some firmness, not the slimy mass that used to be the result when Hector’s tried cooking this Vegetable. This was Hector’s opperchancity to remind all how to cook Okra.
The pulped Tomato was heading towards a Masala. The Flavour from the Tomato complemented the Okra, both offered Diversity, so much better when the meal is not just Meat and Masala. The contrast of Flavours with the main course Curry certainly worked. I would certainly revisit this, less filling than an Aloo Gobi.
Roshan Lal (without)
The micro-cut Meat was a la Bradford. The comparatively Thin Masala is not what the Hector orders when in the Curry Capital, there it’s dark, thick, and rich in Methi. The colour suggested the addition of Yoghurt, so overall, not dissimilar to the fabled Desi Korma.
The distinctive Bradford Curry taste hit the palate, as did the Big Spice. Even in Bradford, this does not always happen so quickly. Sliced Green Chillies had been cooked in, adding another – kick – beyond what the Masala itself was offering. The Seasoning was pitched well, neither imposing or lacking.
Dipping the Naan in the Masala, (who does this?) proved to be thoroughly rewarding. The Meat was Tender-firm and giving of Spice. The quantity needed to be managed, when to abandon the Naan. Still, there was the distraction of the occasional Soupçon of Bhindi Bhuna. This was a three ring circus, pleasure emanating from the Roshan Lal, the Side and of course the Naan. Maybe it was just as well I only had the two Lamb Chops this time.
Roshan Lal
This was identical in appearance to my own Curry, other than the big pieces of – Ballast – that had been stirred in towards the point of serving. Uncooked – I was told, so what was the point? Dr. Alasdair soon realised the raw Capsicum was offering nothing to the Dish. As he and Mags tend to eat half a Curry, then switch, comments are below.
Periodically, Taimoor was over to check all was well, Naveed too. Attentive, never intrusive, and my response for – anything else – was understood.
We most certainly did not need – five more Naan please.
Karahi Fish
Many restaurants are reluctant to serve flaked Fish. Here we had the classic Fish Karahi which Hector has been enjoying at The Kashmir Restaurant (Bradford) for decades. I had to remind Mags that she had in fact seen me have this for brunch at the aforementioned venue.
There was a lot of Fish here, complemented by a worthy and minimal Tomato-based Masala. Neither of the ladies would manage the sheer volume.
I know full well the joy of eating this Curry. Marg had her say:
The Fish Karahi was desi style and at the top limit of my spice level. Good flavour of fish and plenty of it. We shared a family nan which was a perfect accompaniment to my dish. Unfortunately, I could not finish the dish as I was full. I did enjoy the side dish of tomato and okra.
And a few words from Alasdair:
Excellent choice of venue, lovely ambience and great service And great value. Lamb chops delicious and succulent, curries full of rich flavour with a decent level of spiciness. Sadly I have to admit that although the green peppers were delicious they added little to the curry and were an unnecessary adornment. The ochra dish was also excellent with great flavours which weren’t swamped by an over spicy sauce. ,
Also worthy of a mention was the family nan. Rice or other bread were as unnecessary as you had suggested and flavour and consistency were perfect.
An unnecessary adornment – Hector will be using that.
The remnants of the Karahi Fish in both karahi were combined. A decent portion was therefore created. This, and the scrap of Naan that was left over, would go back to Carnoustie.
The Bill
£104.15 Dr. Alasdair was surprised at – how little.
The Aftermath
Busy as the restaurant became, we were able to sit and chat for a considerable period after our meal was finished.
Update – Wednesday, October 16, 2024
Two days after our visit, it was announced the Mr. Shabir Hussain, founder of the Akbar’s chain, had passed.
As soon I became aware that Akbar’s was bringing Bradford Curry to Glasgow, I was in direct communication with Shabir, culminating in our meeting in 2012. A true gentlemen, who knew the business, I hope those who come after remain true to his model.
A rainy Saturday, cold and wet, welcome back to Glasgow, Hector.
Having tried a variety of Dishes from the 
Cumin Rice (£4.50) remained the accompaniment of choice. This appeared to cause Chef difficulty, he hadn’t understood. Jeera Rice – I added. That worked. A bottle of Sparkling Water (£2.50) completed the Order. I note the 330ml bottles are cheaper than they were two years ago. It’s a pity Chef brought me Still Water, so no saving then. I only noticed the lack of bubbles on pouring. Why make a fuss, Pratap had treated me 
A complimentary Poppadom and two Dips were brought. The Mango sauce worked, the Mint Raita, not for me. I suspect the Poppadom was also to give Chef more time. There might only have been four of us, but he was having to do everything himself. 
For the first time at 
The description given for the Blended Masala mentions – rice tomato onion. Rice in a Masala, unusual. Given the presence of the Chapatti, I started with a scoop of Masala. 
There was a decent Spicy – kick – but where was the Flavour? There wasn’t much happening here Flavour-wise, the Seasoning was noted as – low. Today, on a certain social medium, I saw someone looking for a Salt-free Curry recipe. Reduce the Salt, reduce the Flavour. Hot food – was noted, this makes such a difference. Other than a Bay Leaf, there were no Whole Spices, though an hour after eating, the customary Cumin Seed would make itself known. 
Suddenly, there was an intense blast of Flavour which had simply not registered previously. Had the taste-buds just been woken up. ? No, the Cumin in the Rice was doing its job, as were the Ginger Strips. Goat Meat, Rice, Masala, the synergy was apparent. Had the Chapatti interfered? 
Perhaps, something from the – Specials – board will suit?
Arriving at 14.05, on the last full day of this trip, the exterior photo unashamedly records what will be the last day of temperatures above 20
We sat at the same table as on our previous visit. This time, the TV entertained Marg with scenes the Geographer deduced were from north Pakistan towards Afghanistan. Not the Khyber Pass? 
The food was brought on a large tray and assembled on the table. The Naan, what a Naan! Light in colour, yet there were sufficient burnt blisters, this proved to be the very definition of quality Naan. Piping hot, light and fluffy, a sheer delight, and it was served – whole! 
We both expected something thicker, resembling a – Daal. Featuring Red Lentils, this was thinner than even a British Lentil Soup, a Shorva by definition. For once, for Hector there was no Soupçon. Sorry. Marg’s words:
A small bowl of taste. Very red in colour and thinner than expected. Red Daal was thinly spread throughout the soup with blasts of coriander as well. A different flavour for me, and I enjoyed having pieces of hot, fluffy Naan bread to go with it.
Presented in a karahi, from which I chose to eat it, this Aloo Keema was quite a portion. Separating Oil had collected on the rim, 
No Peas – I remarked to Marg who then admitted that maybe she didn’t have Peas 
The Earthy blast of Flavour was anticipated, the Spice Level was well above – medium – but was never going to make a Hector, sweat. Well Seasoned, but maybe this batch of Keema was below that had on Saturday. Maybe not. No – Wow! – for Hector today, more Methi could have taken me there. Also, the Potato had not had time to take in the full Flavour of the threat of Masala. Too fresh a batch, was the conclusion. 
Keema, Mince as we, the British, call it, ground meat elsewhere. This Keema was super-fine, very well ground, beyond anything served by a UK butcher or restaurant. Mince so fine, no teeth were required, no chewing, a strange experience. The Potato aside, one could have eaten this Curry through a straw. 
Always on the lookout for new 
We took the U6 to Seestrasse, Kahn Baba is a block east. Arriving at 14.00, Saeed, Mein Host, directed us to the rear right of the restaurant, the tables on the window side being occupied. The menu was brought by a young chap. On studying the lengthy booklet, it was clear that all the Mainstream Dishes were here. Cocktails too, a feature of Mainstream 
In the bottom corner of one page was – Karahi Special. Two portion sizes were on offer commensurate with serious Curry Houses which serve Karahi by weight. Saeed came to take the Order.
Butter Naan (€2.00), Chicken Salat (€6.50) for Marg and a litre bottle of Sparkling Water (€4.90) were added.
I will admit to be surprised at what was presented. Nine large pieces of skewered Chicken Tikka sat atop what, after the Greek leg of this trip, could only be described as a Modest Salad. The red coating only highlights how little of the white meat was actually – Spiced, ergo the repeated observation: there ain’t such a thing as a Chicken Curry. Marg enjoyed her Salad:
A reasonable plate of lettuce, onion, tomatoes and cucumber with about eight pieces of Chicken Tikka. The spices outside of the chicken gave a good blast of flavour to every mouthful. I enjoyed the salad as I have not had too many vegetables in Berlin so far.
Look at the Naan! The Butter Naan must be amongst the smallest ever encountered. The plus, I would manage all of it, a sensible size there fore. The risen, puffy edges were in marked contrast to the centre. Here, the Naan had been elaborately perforated, the method I would love to see, to prevent it rising. Sesame Seeds had been spread across the centre, a Rogni Naan. 
The presentation in the flat karahi impressed. The wedge of Lemon, Ginger Strips and threat of Coriander confirmed that they knew what this was meant to be. The Meat count, on-the-bone as this Karahi must surely be served, reached around a dozen, large pieces. There was a Sucky Bone, yay!
Then there was the Masala which featured no Whole Spices and was comparatively too abundant. I could see pieces of Tomato that were heading towards pulp. If one accepts that a Punjabi Karahi Masala is Tomato based, then why did this one look so – Creamy? The Texture here was simply – wrong. Yes, a spoonful of Yoghurt is a customary ingredient, was too much added? Else, and I wasn’t in the kitchen, it appears to me that Chef pulped some Tomatoes, and why were the skins not removed, then spooned in the House Base Masala. The result? A blend of authentic Karahi Masala and the Mainstream. 
Yadgar 
I asked Saeed how long Khan Baba had been in business.
After 
Once again, U8 was the preferred means of reaching Osloer Strasse, 
Aloo Keema (€9.90) with a Roti made the young chap smile. I held up a photo of the last Lamm Korma had here.
Marg took a litre bottle of Sparkling Water (€2.00) from the fridge and secured two paper cups. 
Sitting mid-room, Marg could see the TV, and an event ongoing at the Kaaba, Macca. I watched the rotating 
The aroma confirmed the efficacy of this Curry, so distinctive. Ginger Strips and Coriander sat atop the karahi laden with Meat and a Shorva-esque Masala. Arranging the Meat on the Basmati, the count reached double figures. The bone count was commensurate with still having plenty to eat, one Sucky Bone. 
The Masala was Thin, but not as watery as the classic Shorva. I dipped my wee piece of Roti in the Masala, – oh yes!
The Meat looks soft – remarked Marg. She was right, of course. Tasty Lamb, giving back some sense of Spice, but not the intensity of Flavour from the Masala. As is the custom when Rice is involved, I had held back a fair quantity of the Masala, für das Endspiel. With careful management, the Masala was eked out such that there was no plain Basmati left on my plate. Hopefully, the empty plate is testimony to the degree of pleasure accrued. This Curry has to be had. 
Again, topped with Ginger Strips and Coriander, the karahi was brimming. This Keema was as it should be, Dry, not even the merest trace of Oil. As Marg cut into a piece of Potato, so the impregnation was visible. The customary Soupçon crossed the table. Another – Wow! – moment. This was superb, a big Meaty blast, Spicy, well Seasoned. This could well be the best Aloo Keema the Hector has encountered, and that based on just the sample. The Hector must experience the full Curry, but that means foregoing Korma/Karahi. Why do I keep coming back to 
Marg couldn’t finish all her Curry echoing the quantity. At home, Takeaway would have been employed, not possible today. Marg’s words:
New Namaste (Wozna 13, 61-777 Poznan, Polska), I wonder what happened to the old one? 
Hector and Marg have two days only in
Delhi Masala Poznan is where I thought I had spotted this rare Curry without red meat. On arrival this afternoon, a waiter said yes, Mein Host – no. Still, I liked the look of this place and it will be the chosen venue next time, plus a return to Wiejskie Jadlo an excellent traditional Polish Restaurant off the west side of Rynek. Roll on 2025. 
Marg was reserving her appetite for this evening’s Polish meal, Samosa Wegetarianske (17.00zl) come as a pair. To accompany, Masala Chai (15.00zl. 
The Pork Vindaloo (38.99zl) has a three Chilli rating on the menu, so why did Mein Host ask if I wanted it – Spicy? Jeera Rice (15.00zl) looked to be the best Rice option. A large bottle of Woda Kropla Beskidu (6.00zl) niegazowana completed the Order. 
The tea arrived next. This is Marg’s area of expertise, no way was the Hector sampling this milky concoction. I’ll just point out that there was no floating Cardamom. 
The Vegetable Samosas were a good size, so a worthy snack. The interior looked well filled. A pity the Hector couldn’t risk sampling any, have I mentioned tonight’s Polish meal? 
I ordered two vegetable samosas. They arrived with a tray of dips. They were hot and full of potato and vegetables. I used the mint dip to give another flavour. Very tasty and filling. 
The Jeera Rice was presented in a standard handi, so lots of it, the European way. I took what I thought I could manage and was impressed by the quantity of Cumin Seeds mixed through, and also finding the whole Star Anise. This Rice was subsequently – tasty. 
These small karahi typically hold more than first appears possible. The swirl of Cream I found to be off-putting, wrong. The Masala, topped with no more than a spoonful of Coriander and Onion rings looked Creamy enough. And why was this? When ordering Vindaloo, one hopes for the definitive wine-based version, as inspired by the Portuguese. Having had my Stifado in 
At least eight, large pieces of Pork, not all fat had been removed, were accompanied by an indeterminate number of Potato pieces. As ever, I retained some Masala for the end game, to ensure I would not just have the copious Rice left on the plate. The blended Masala was viscous, not atypical of any Mainstream restaurant. 
This Curry’s Seasoning immediately registered as – Big! The Spice built but would never reach anything like demanding. So, this was a Vindaloo with a three Chilli rating? For truly 
ur, maybe this is why Mutton is preferred. However, this is where the Potato came to the fore. Spice infused, the Potato saved the day, glorious. A better Texture, a more familiar Texture. Should all Curry include the humble Potato?
The Aftermath
Curry is clearly not a big thing in 
I liked the given description of the Tawa Gosht (€12.00). Beef would be a change from Mutton. Given that the unnecessary 
We arrived this afternoon just after 14.00 and took one of the two remaining tables. There are only four tables at India Gate, seating a maximum of sixteen. All al fresco, there is no seating inside. A young boy cleared the 
debris from the previous occupant, carefully wiped the surface and set up our places. He brought a large bottle of chilled Still Water (€2.00). We attempted to have it replaced by Sparkling but gave up when only 200ml bottles of Soda was established as the alternative. 
We sat and watched the World go by. It was a full thirty minutes wait for the food, so not a rushed job then. I couldn’t help but recall the last Curry I had with Marg outside – 
We both remarked on the size of the pots, small. This feeling was enhanced when the Mushroom Rice was presented. Here was enough to share, and some. The abundant Rice had been spiced a la Biryani. Fresh Mushrooms played their part in making this a quite magnificent Vegetable Rice. 
Topped with Cherry Tomato and a threat of Coriander, the brown Masala looked splendid in the bright sunlight. The viscosity of the Masala was apparent as it, and the Meat were relocated to the plate. For once, I didn’t count the Meat, there was sufficient. Subconsciously, maybe I didn’t want a lot. 
I had chosen Tawa Gosht because of its description, yet there were strips of 
here was a decent, honest attempt. No Whole Spices, nothing in particular that could be identified, but definitely the Flavour of Curry, albeit we’re in Europe and whatever happens over here in Mainstream Curry Houses, that – taste – was present. 
Red, but otherwise, a similarly viscous Masala, but was that Cheese swirled across the top? I’ve been watching too many American cookery videos. Marg assured me it was Cream. The Hector Soupçon was sourced – Sweet. This Curry was for those who like that sort of thing. Marg’s verdict:
A fairly small dish with an abundance of sauce in ratio to the pieces of chicken. A very sweet and thick sauce went well with the Rice. I was ready for this meal and started before the Bread arrived. A crispy and tasty Naan. 
There was just time for one more
To return to another favourite venue was dismissed in favour of further exploration in the Curry Mecca north of Psiri towards Amonia. I had a look at Indian Paradise Kuzina (Koumoundourou 3, Athina 104 35, Hellas) before 
We arrived at Indian Paradise Kuzina at 15.50. It became apparent that initially, the few people eating here were the staff, shots each. Two further customers made me aware, this place is cash only, not that one needs much when dining in this neck of the woods. 
We took the corner table, from there, all could be surveyed. The poster behind Marg with the tiger, proudly proclaimed Bangladesh. The Hector, unashamedly has a preference for the cuisine on the north-western side of the Indian subcontinent. Back in the UK, Bangladeshi Curry Houses are more associated with the – Mainstream. However, here was another Curry Cafe in 
A menu? – I proffered, realising that if I hadn’t seen it by now, there probably wasn’t one. This also meant there were no prices on display, though I had found a graphic online, but cannot verify the age, hence the accuracy. We were invited up to the counter to choose from the prepared meals on display. 
There was a hiatus outside, Marg saw everything, I missed it being actually outside getting more photos, the banners being the only semblance of a menu. The spare piece of ground opposite has been fenced off and is being used as a private car park. A driver came out and almost collided with a passing vehicle. More animated discussion, a pity there’s no movie.
Eight large pieces of Meat, three with large bones, were arranged on the Rice. I didn’t see any fatty bits but did see a mini attachment that might have been offal. This left minimal Masala in the bowl. A Dry Bangladeshi Curry, unusual. 
The single Fish was substantial. White Fish, thick, chunky, it retained its integrity. Visibly Oily, the Masala was a different entity from the above. This was a mash of Tomato and Onion, a different eating experience altogether. The customary Soupçon crossed the table. A Fishy Curry, not to be taken as read. Had I ordered this, I would no doubt have been satisfied, well in a portion with more Fish. However, I would then have missed the outstanding Mutton Curry. 
With the Fish, Masala, Clove-rich Rice, and Salad, Marg had a lot going on. 
I chose to have one piece of Fish (looked like a Lamb Chop in shape) covered with tasty vegetables of onion and tomatoes and spices. I then asked for Rice pointing at the Biryani. The Rice, which had the flavour of cloves complemented the rich oily sauce from the Fish. I added the green salad which was very finely chopped with thin strips of carrot. Overall, full of flavour which tingled my mouth. I removed the bones from the Fish as I ate it. It was a lovely change for me. 
It was Parvez, an even younger chap who cleared the table. My instincts were correct, he was understanding more English. I went up to pay.
What is this? – I asked, pointing to the mass of – foliage – on the counter.
Hector and Marg are in 
En route we passed more untried venues, who knows, I might get round them all, if I live long enough. The Hector does not have to apologise for returning to 
Arriving at 13.20, we took a table inside for a change, but still in the doorway. One day we’ll be recognised, and maybe walk boldly to the upstairs seating. Mein Host approached, not quite a greeting, and had the only other chap we recognised, bring the menu. The waiter seemed to be distracted, always in conversation with people at the counter. He did bring us a table covering, only one other table would be royally treated. 
Unbelievably, prices had not gone up since last year. How they can continue to provide the quantity at the prices charged, remains a mystery. Look at the price of Bread.
Clearly, they cannot be using top quality Meat, but if cooked properly, does that really matter?
Marg tore into the Salad, apart from Feta, all was here that she would have had in a Greek Salad. Everything was fresh, no limp Vegetables. 
When the two karahi were brought to the table, the near absurdity of the laden table made me wonder – who cannot afford to eat here? There was a momentary wait for the Bread – Pakistani Roti (€0.50), a pair, light, fluffy, glorious Bread. The Roti beneath would crisp on one side, this suited Marg. The Hector would have his fill of beautiful fresh Bread. Only a scrap would be left over. 
The brown Masala had a decent viscosity, this was not Shorva, and no sign of Oil, excess or otherwise. There was plenty Masala for dipping. The Meat count was bewildering, this much for so little. OK, the majority of pieces were on-the-bone, and not recognisable cuts of Meat. Some chewy bits, fatty also, no offal. We were not just here because it’s cheap, it’s the quality of the Curry.
The Masala was gorgeous. With the Seasoning to the fore, the Flavours were intense, Earthy, this was authentic Punjabi fayre. No Whole Spices, so no clues as to what was in there, I assume, the lot: Cinnamon, Clove etc. Why I would have so much Bread was all down to the Masala.
Having celebrated the contents of the karahi, it was time to introduce some of the Salad elements. The Tomatoes, dipped in the Masala, wonderful. The Cucumber remained, as Cucumber. Olives, the dry, bitterness, complemented the Masala, a new avenue of Flavour. The solitary Pickled Chilli was Hector’s, no dispute there. Salt, Vinegar, heat, more sensations on the palate. Diversity rules.
Well Keema Mutter actually. The Oil had separated, a wet Keema. Again, the quantity defied belief. The Hector had his Soupçon, the depth of Flavour here was nothing like that of the Karahi. 
A lovely Salad arrived with the usual Raita sauce. Enjoyed this mix.
The Bill
Nine days without Curry, nine days without red meat, the legacy of the 
Pratap pointed to the – Specials – board and suggested Lamb Pepper Fry (£15.00). I gave two reasons why today this would not suit: my excess of Meat in 
A 750 ml bottle of Sparkling Water (£4.50) was dully provided, better value than many an establishment. Suitably chilled, this justified the investment. 
Pratap brought the food and importantly, an extra plate. This included a complimentary Samosa Chat which is not featured on the menu. 
A handi! If these have been on the premises all this time, why serve the Curry on a soup plate? The handi was brimming with Potato, Cauliflower and Peas, fresh Coriander had been stirred in. Dry Curry is Hector’s preference, this Dish had no sign of a Masala, and if this was more of a – stir fry – there was no Oil residue either. 
The blast of Flavour from the Vegetables took me aback. At 
Five large pieces of Haddock, in a Spicy Batter, were accompanied by two Dips and a Salad/Garnish. This was quite a plateful. Each piece of Fish was then halved, further confirming the quantity. The specific mention of – Ginger – had me anticipating a blast of this root vegetable, it came, but later. It was the – Fishiness – which immediately stood out. The Chilli Dip was put to good use. There was another surprise on this plate.
Whoever, dreamt up this combination of Dishes should be congratulated, oh, that’s me!
A Vegetable Samosa, of course, had been cut into pieces and smothered with Yoghurt, I presume, Cumin Seeds and Coriander. Beneath lay the Chilli Sauce and I believe Tamarind may have found its way in here too. Inevitably, the Samosa becomes – soggy – not a favourite texture, but again today, adding to the array. I suspect Chaat Masala had been added here also. I stirred the sauce to combine all the elements, tasty. Much appreciated.
Score out of ten? – asked Pratap.