Glasgow – Curry Cottage – A Rainy Saturday

A rainy Saturday, cold and wet, welcome back to Glasgow, Hector. Curry Cottage (91 Cambridge Street, Glasgow G3 6RU) was the most convenient of Glasgow’s Top Rated Curry venues open this afternoon. 2500 steps in the rain was enough, not a day for crossing the river.

Recent visits to Curry Cottage have been on quiet Monday afternoons, finding three diners in situ on a Saturday was therefore not too much of a surprise. The assistant Chef greeted with a warm smile as I entered at 13.40. He was running the show today, no sign of Pratap, Mein Host. This was a pity, I had planed to share the new dedicated page on Curry-Heute for Curry Cottage.

Two mature chaps occupied Hector’s preferred table, what is the psychology of choosing that particular one? A younger chap sat nearer the counter, nobody had food. Had they finished already?

I would soon see Poppadoms, Pakora and Chicken Curry presented to my fellow diners before my Order was taken.

Having tried a variety of Dishes from the menu, today it was the Curry that sparked the interest. Goat Meat (on the bone) (£14.95), is their Desi Curry. I asked for – Desi-Desi-Desi. The former waiter had described the Goat Meat as being the – staff Curry. I was here for something with a big hit, after all, today’s Curry had to follow the outstanding offerings had recently in Berlin and Athena.

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 last visit.

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.

In time, the chaps were delaying their exit, the rain was relentless.

When it was my turn to be fed, there was a surprise in store.

A Chapatti was brought too, my first Bread here in two years. Despite a hint of Wholemeal Flour, a proper Chapatti, soft, pliable, but I would barely manage half.

The Cumin Rice remains a sensible portion for one. So a bit pricey then, not enough to share. After the excess of Rice last Saturday at Punjabi Zaiqa (Berlin), at least I knew every grain would be eaten.

Goat Meat (on the bone)

For the first time at Curry Cottage, Hector’s Curry was presented in a karahi. A dinner plate therefore accompanied. This made managing the meal so much easier. Has someone been reading these pages?

I counted eleven pieces of Goat as I arranged the Meat, and half of the Masala on the Rice. The bones varied in size, it’s the tiny slivers that can cause alarm.

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.

The Tender Meat was giving little back other than its inherent – Meatiness. Having hoped for the – Desi Wow! – this was little more than a bog standard Curry. Enjoyable, of course, but little more.

With the growing pile of discarded bones placed in the Rice bowl, I was down to the last three large pieces of Goat, a comparable volume of Rice, and the remaining Masala. The Chapatti was abandoned. Everything was about to change.

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?

Chef came out to ask the lone diner – Good spice?

He had timed that to perfection. Here was a Desi Curry.

The Bill

£23.45 £1.50 for the Roti which I hadn’t ordered, and may have actually hindered my enjoyment of the meal. Why make a fuss? It gives me more to write about. Also, the struggle to get the card reader working. These devices do need charging.

The Aftermath

A fond farewell from Chef. Until next time.

Perhaps, something from the – Specials – board will suit?

The rain had abated.

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Berlin – Punjabi Zaiqa – The Day After October 7

On Saturday, whilst Hector was enjoying his Lamb (Desi) Korma (€12.90) at Punjabi Zaiqa (Tromsöer Strasse 6, 13359 Berlin Deutschland), Marg was pioneering the appearance of Aloo Keema (€9.90) in these pages. The Soupçon that crossed the table was a rare – Wow! – moment. Hence, the Hector was back today for Aloo Keema, a Curry further down the list of priorities meaning other favourites were foregone. Such are the number of Desi/Apna options at Punjabi Zaiqa, more than the combined total from all the Curry Houses in Berlin, two South Indian outlets excepted.

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 20ºC experienced this year. I may now have to accept that summer in Britain, 2024, ain’t coming. The same young chap was front of house. There was a sense of recognition, but no conversation. After Sunday’s Khan Baba experience of great host, lesser Curry, the conclusion was clear, Punjabi Zaiqa would benefit from such a personality out front.

Before ordering Curry, I had to make it clear – no Rice! The Aloo Keema was duly ordered, a Naan (€2.50) would accompany. Inexplicably, Marg was not up for Curry-Heute. Daal Soup (€4.50) was her grande amuse bouche. I took a litre bottle of Sparkling Water (€2.00) from the fridge, and obtained paper cups at the counter.

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?

As with Saturday, Punajbi Zaiqa had few sit-in customers, but those who departed were soon replaced. May I also point out that not all were Asian, hopefully, more indigenous Berliners shall make the worthwhile journey to the north of the city.

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!

Normally, the Hector would manage only half, Marg helped. Bread with Soup, what next?

Daal Soup

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.

*

*

Aloo Keema

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, on Saturday this was not the case. This Keema was otherwise as – Dry – as it is customarily served, no needless Masala, but sufficient moisture. The Potato was well buried. To get some notion of just how much Potato was present, I mixed up the contents of the karahi. The Oil disappeared, as did most of the toppings of Ginger Strips and Coriander, the Potato was revealed. Now we had an Aloo Keema.

No Peas – I remarked to Marg who then admitted that maybe she didn’t have Peas on Saturday after all. An update required. Dark flecks of Herb had been cooked in. As Marg’s eyes had been drawn to the TV screen, so Hector’s had been to a large box of Kasoori Methi on a shelf in the open kitchen.

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.

Curry through a straw? No way, Pedro!

The Bill

20.40 (£17.90) An imaginary number?

The Aftermath

See you next month – may have fallen on deaf ears.

And so to visit my new Berlin home and have a word with the gardener, we need to grow more Methi…

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Berlin – Khan Baba – Tag 406

Always on the lookout for new Berlin Curry Houses, research revealed Khan Baba (Amsterdamer Str. 12, 13347 Berlin, Deutschland) up in Wedding, an area the Hector has been monitoring for years. There are plenty of Curry Houses in this part of north Berlin, but not seemingly serving – the real, stuff. Sources suggest Khan Baba serve authentic Punjabi Karahi, the Hector was on the case. Coincidentally, Khan Baba is a matter of metres from the new Vagabund outlet – Kesselhaus.

Authentic Punjabi Karahi? If one studies the online menus of Mainstream Curry Houses, the given descriptions have – Capsicum/Paprika included, i.e. not authentic. In other words, big blobs of Capsicum and usually Onion too, tending towards – stir fry, not a Karahi-Curry. Khan Baba is one of two found to date in Berlin which does not.

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 Berlin Curry Houses is their attempt to act as – bar-lounges. To what extent this is ever achieved has never been studied. Who eats Curry at night, who would go for drinks in such an establishment?

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.

I’ve come to try your Karahi Gosht.

Meat or Chicken?

Not the answer I expected, Lamm was verified, though on another day Fisch may well be the option. Fisch Karahi, Mmmmm.

Butter Naan (€2.00), Chicken Salat (€6.50) for Marg and a litre bottle of Sparkling Water (€4.90) were added.

One, two Naan?

One will do. Can I have the Karahi Desi-style, as your mother would cook it?

Saeed was charming, he returned a few minutes later to advise that the Lamm Karahi would take thirty minutes to prepare. A good sign, one does not turn this Curry out in ten minutes.

Photos were acquired as and when spaces were free. On our arrival, people were sitting outside and some stood in the doorway. There they remained, so Khan Baba appears to be quite a focal point in the community.

Chicken Salat

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.

German cuisine, vegetables, aye right.

*

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.

Lamm Karahi

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 (Glasgow), my favoured Punjabi Curry House, do not turn out their Goshat Karahi in less than forty five minutes. I would happily have waited.

The Spice hit the back of the throat, a decent – kick. The level of Seasoning was decidedly – low. Again I return to the inefficacy of the Masala. There was a decided lack of Flavour, little depth. The Meat, which was of a decent quality, with only the occasional fatty piece, was suitably Tender. However, it was not giving back Spice or Flavour other than its own – meatiness. The most pronounced Flavour came from the Naan, the Sesame Seeds!

The overall quantity of food before me was manageable. The karahi was almost wiped clean, Marg got in the act here.

I liked it, I thought it was quite sweet with lemon and ginger.

Sweet? That should never be.

The Bill

29.30 (£24.52)

The Aftermath

I asked Saeed how long Khan Baba had been in business.

One year and forty days.

Precise.

Having introduced Curry-Heute, there was a brief chat about the difficulty in sourcing genuine Pakistani Curry in Berlin. Today, I’m not convinced I did.

Punjabi Zaiqa do serve a variety of Dishes which I regard as being authentic – Desi Curry. Their limitation is the lack of someone front of house. Some find their food to be over-seasoned. Given that comparisons are made when one makes a choice, if low seasoning and charm is what one seeks, then Khan Baba may suffice. If one wants the full-blown Punjabi experience, Punjabi Zaiqa is the only Berlin Curry House I have found which provides this.

2024 Menu

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Berlin – Punjabi Zaiqa – Ausgezeichnetes!

After Poznan, it has to be Berlin, or vice versa. Berlin means the Hector making a bee line to Punjabi Zaiqa (Tromsöer Strasse 6, 13359 Berlin Deutschland). Opened in September 2022, this is Hector’s seventh visit. Lamm Karahi (€14.90) served mit Knochen, on-the-bone, was the big attraction in the early days. On realising that the Lamm Korma (€12.90) is actually the much loved – Desi Korma, this has become the favoured Curry. However, today, Marg may well have added a third – must have.

Once again, U8 was the preferred means of reaching Osloer Strasse, Punajbi Zaiqa lies a few metres away. The furniture has been rearranged, it appears, since last November’s visit. Yes, it is nearly a year since the Hector was in Berlin, where has he been? A young chap served us, no sign of Adnan today. Here Deutsch is required, which does hinder clarification. Our Curry would include Rice, Marg’s preference for a Roti (€1.50) was arbitrary, Rice was coming.

Aloo Keema (€9.90) with a Roti made the young chap smile. I held up a photo of the last Lamm Korma had here.

Desi-style, nicht für Kinder.

Mit Knochen – appeared to be the acknowledgment that the Hector was here for the sublime, not the ridiculous.

Marg took a litre bottle of Sparkling Water (€2.00) from the fridge and secured two paper cups.

Two diners sat in the corner at the rear of the premises. As they left so two other sets of diners would arrive. Business was steady.

Sitting mid-room, Marg could see the TV, and an event ongoing at the Kaaba, Macca. I watched the rotating menu on the screen in order to capture the page I required, before remembering that I could use the QR Code and take screenshots of the entire menu. There have been no price increases this year.

The food was brought on a tray placed on the end of the table. Marg was taken aback by the quantity of Rice. The large handi contained easily enough for three. Marg was not having Rice. I took as much as I thought I could manage, what a waste.

The Roti was served whole. Made from Wholemeal flour, not my preferred style. In time, it did crisp, hence my preference for Chapattis. Marg would manage nearly all.

Lamm Korma

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!

Big Spice, way above the Vindaloo had two days ago at New Namaste in Poznan. The Seasoning was right up there, crucial to creating the – Wow! Whole Spices, the mark of a Desi Curry, a whole Clove was revealed followed by a Green Cardamom.

The distinctive Citrus Flavour was to the fore, yet there was a whole lot of other things happening here. At times, the palate went back to the ferocity of 1960s British Restaurant Curry, then Kabana (Manchester). The latter was no doubt the Clove at work.

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.

Aloo Keema

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 Berlin?

Marg couldn’t finish all her Curry echoing the quantity. At home, Takeaway would have been employed, not possible today. Marg’s words:

A full dish of finely ground Lamb Keema with pieces of flavoured potatoes in amongst the meal. Coriander, strips of ginger and some peas were also present. A wonderful taste throughout and I nearly finished the crispy Roti. The meal was excellent, but I did not manage to finish the dish.

Peas, so actually Aloo Keema Mutter!

(Update, there were no Peas.)

The Bill

27.80 (£23.26)

The Aftermath

Curry in Athena, Curry in Berlin, on the same trip, in effect. The Hector has had his pleasures. I asked Marg:

What would you like to do now?

And so we walked along the banks of the Spree before visiting one of Marg’s latest coffee shop discoveries. Meanwhile, the afterglow of Citrus continued until the hidden Cumin Seed revealed itself.

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Poznan – New Namaste – Much of a Muchness

New Namaste (Wozna 13, 61-777 Poznan, Polska), I wonder what happened to the old one?

Hector and Marg have two days only in Polska in 2024. Our flight to Athena cost sod all, all flights out of Athens were horrible, else others might have joined us. Behold, the right price from Thessaloniki to Poznan, and the rest of the trip falls into place.

My most visited Poznan Curry HouseRestauracja Indyjska Shivaz has gone, and so to maintain the breadth of coverage, an untried venue was sought. In September 2020, I identified nine new Curry Houses in Poznan, so plenty of choice. Pork Vindaloo caught my eye whilst trawling through possible venues. 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.

New Namaste is two blocks east of Rynek, off Garbary. We were the first diners of the day when we entered at 13.30. The choice of tables was ours in this quite spacious restaurant, done out in traditional Curry House décor. The background music was pleasant, none of that screechy stuff.

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.

We remained the only sit-in customers. There was the occasional alarm pinging at the till, online Orders. A variety of delivery chaps took away the food.

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 Masala Chai was served very hot and once I added sugar, it hit the spot.

*

Samosa Wegetarianske

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.

What was going to become – leftovers – was taken over by Marg who created her own Mint-Cumin-Rice experience.

I finished the extra rice as I don’t like waste.

Pork Vindaloo

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 Athena, maybe I was hoping for something comparable.

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 Spicy Curry in Polska, cf Gdynia!

One is more used to grilled Pork, Roast Pork (yum), not boiled. The Texture felt a bit strange, too soft, and not helped when I realised I was chewing boiled Pork fat. Out with it. Wot, no crackling? The Pork was not for giving up much in the way of Flavour, 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 Masala had a Sweetness which appeared to confront the level of Seasoning. Then there’s the likelihood that Coconut was lurking in there. In a South Indian Curry, Coconut is expected, but I prefer when it has been roasted/burnt and that Flavour comes across strongly.

I could have finished all the Rice and Masala, but having reached a limit, I decided not to go beyond it. I had had enough of this Curry. For once, the Hector was missing his own cooking and recipe. I’m certain this recipe for Pork Vindaloo gives a better outcome.

The Bill

91.99zl   (£18.07)

The Aftermath

The Calling Card was duly presented. No great interest was shown.

Our Polish meal later was more memorable.

*

*

Menu 2024

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Thessaloniki – India Gate – Salonica – Mainstream, it has to be

Curry is clearly not a big thing in Thessaloniki, there are only three venues to choose from in Greece’s second city. So little chance, actually no chance, of finding the Curry Cafes which are abundant in Athena. Mainstream it has to be.

The Hector chose India Gate (Kon/nou Melenikou 13, Thessaloniki 546 35). Having checked it out yesterday on our walk down from the Acropolis to the waterfront, I promised Mein Host that we would return this afternoon.

I liked the given description of the Tawa Gosht (€12.00). Beef would be a change from Mutton. Given that the unnecessary Capsicum was clearly mentioned across the menu but not here, hopefully this Curry would exclude it.

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.

Mein Host came out to take the Order. For Marg, Butter Chicken (€10.00), we would share Mushroom Rice (€7.00) and a Traditional Naan (€2.30).

Mild or Spicy? Marg opted for the latter, as if anyone ordering Butter Chicken was going to ask for it to be – Spicy.

I asked if he knew the words – Desi – or – Apna. Neither seemed to register.

Can you serve me the Curry your mother would have prepared?

Desi – was then mentioned having been just dismissed. I may have got the message across, I was looking for something beyond the Mainstream.

Having taken the Order, Mein Host returned – Mild or Spicy?

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 – Straßenessen in Berlin. The setup was remarkably similar to India Gate, except then it was November, today is October 1st, it’s 24ºC here in Thessaloniki, the Hector is still in sandals. I wonder how this place operates in the Greek winter?

The Curry arrived first, not much we could do with it, except take photos. At least, sat in the direct sunlight, it would get some rays. The illumination in today’s photos is quite different from the norm.

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.

If I was able to return here, the Vegetable Biryani would certainly be worthy of investigation.

The Traditional Naan was tear-shaped, thin, risen and blistered. A proper Tandoori Naan. It had been cut lengthwise, this did not detract from the visual impact as cutting it into bits does. A bit crispy, but a thoroughly enjoyable Naan.

Tawa Gosht

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 Capsicum mixed through the Masala. All three colours, just to spoil my day. A discard pile was duly created. Inevitably pieces were eaten, and I would pay for it later. Burp, horrible.

The Spice Level built steadily as I ate, nothing in the extreme, a suitable – kick – as I hoped had been relayed. The Seasoning was fine, neither a standout or a hindrance. The small-ish pieces of Beef were Soft, there was the sense of Spice being given back here. It is so rare that I have a Beef Curry, 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.

The Rice was playing its part in the overall enjoyment of the meal, from here more Coriander. The Naan was used to wipe the Curry bowl, all that remained was the discarded pile of – Ballast.

Butter Chicken

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.

The Mushroom Rice was full of spices and these extra textures added to the whole flavour. I loved the Coriander kick. Overall, a tasty dish with the Mushroom Rice the stand out.

The Bill

33.30 (£27.71)

The Aftermath

The ritual of introducing Curry-Heute complete, I asked Mein Host about his lack of indoor tables. They have heaters for outside in winter, simples. One therefore must really want a Curry to come here but then there are so few choices.

Strangely, the food today was not discussed. I was advised that expansion was not possible due to the adjacent excavation. 

What did the Romans ever do for us? 

2024 Menu

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Athena – Indian Paradise Kuzina – Bangladeshi Houses in the UK don’t serve this quality of Curry

There was just time for one more Athena Curry. It was planned for yesterday, but after Stifado and a Bekri Meze the Hector once again found himself meated-out. Today turned out to be another Meat challenge when Marg got in first with the Fish.

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 Wednesday’s Curry at the ever reliable Punjabi Tikka. Indian Paradise Kuzina is on an adjacent back street, easily missed. Given the age and the paucity of reviews in other sources, I suspect many people have passed Indian Paradise by.

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 Athena, hopes were high.

A young chap approached the table, his seniors were sat outside engaged in animated discussion.

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.

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The chap had the key linguistic fundamentals only and duly matched his words to the trays.

Beef, Mutton, Liver, Fish, Biryani.

Beef                                                    Mutton

                               Liver                                                               Fish

                              Biryani                                                          Samosa

Marg was right in there – Fish, but just the one piece. To this she added – Rice, most unusual. The Biryani on display had sporadic pieces of Beef/Mutton. As with Sheerin Palace (Glasgow), the likelihood was that the Biryani would become the Rice portion.

The trays containing the Beef and the Mutton both looked well brewed. With on-the-bone always a preference, Mutton it would be.

Bread? – no reaction. Roti? That worked.

We took our seats once again, two chilled bottles of still water were provided. There was a modest array of drinks in the fridge including large bottles of Bier in case anyone needs to know this.

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.

A fresh Salad accompanied the fayre. Marg got busy squeezing the lemon wedges and took care of the greenery. No Salad for Hector. The cooked food was served on hot plates.

Roti?

This was the last item to arrive. Thin, lightly fired, the chap still couldn’t believe we only required – one. The Roti did not crisp, so once again, Greek Bread rules.

Biryani

The portion of Rice was Biryani, as expected. Only the two pieces of Meat made it in, maybe just as well. Marg took a sufficiency then left me with still more Rice than I would manage.

Cloves! – Marg exclaimed before she had eaten anything else. Rice with Flavour, surely not. The one piece of Meat that was left for me proved to be totally saturated in Flavour. This augured well for what was to follow.

Mutton Curry

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 first intake, the moment that reveals all: the Spice hit the back of the throat. The Seasoning quickly registered, the Flavours flooded the palate. I would find a piece of Cinnamon Bark, so knowledge of this and the visible Cloves, meant at least two of the sources of astonishing Flavour could be established.

Peppery, the Masala was unusually dark, no Tomatoes? The Peppery Masala was astonishing, thicker than a Punjabi Shorva, this was going to be fun eating. The first piece of Meat was chewy, thereafter, not the case. Indeed, some pieces were decidedly Tender. Once again, the Flavour emanating from the Meat was noticeable. This was classic – Desi – cuisine.

In addition to the three large pieces of Meat on-the-bone, quite a few splinters. Due care was taken. Splinters, the dark Meat, the dark Masala, Venison came to mind, it couldn’t be? I’ll settle for nominating – Goat.

Meanwhile, the Spice Level built steadily. I advised Marg that this Curry was at a level beyond what she would seek. I removed the spare Masala from the bowl. Only the merest traces of Oil remained. The yellow-green sheen whcih I associate with Curry from the 1960s, stained the bowl. I’ve had some great Curry moments this year, add this to the list. This Mutton Curry had the – Wow! – factor. I don’t know of any Bangladeshi Houses in the UK serving this quality of Curry.

The serving chap came over to check on our progress. My level of pleasure was hopefully conveyed. That was the last we saw of him.

Fish Curry

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.

The Bill

11.00 (£9.19) Nothing itemised and cash only, the first I have spent on this trip.

The Aftermath

The Calling Card was presented and Curry-Heute introduced. Parvez must have communicated with the kitchen, Chef Jassim came out to investigate. Hopefully he got the gist of what Curry-Heute is about.  I congratulated him on his excellent Fayre.

What is this? – I asked, pointing to the mass of – foliage – on the counter.

Buffet.

I promised to return – next year – and, all being well, bring more people.

Next year’s flight to Athena is booked already.

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Athena – Punjabi Tikka – The Best Value Curry in Europe

Hector and Marg are in Athena for a few days, Greek cuisine, Craft Beer being two of the attractions, the third, of course, is Curry. Having learned years ago to dismiss the pukka mainstream establishments, today it was back to Punjabi Tikka (Nikiforou 1, Athina 104 37 Hellas).

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 Punjabi Tikka, it has become the – go-to – Curry Cafe in Athena.

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?

For Hector, the choice was simple, either boneless Beef Karahi (€5.00) or on-the-bone Mutton Karahi (€5.00). With this trip looming, the Hector has avoided Mutton since Antwerpen, it was time.

Marg had declared her intention to have Curry at lunchtime, changed her mind to Greek Salad (€5.00) then changed it back to Keema (€5.00). Salad was going to come anyway, and with more Raita than she would manage. Chilled bottles of water come as a matter of course. Sparkling is not available, though two litre bottles of branded soft drinks are available.

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.

There was a steady flow of customers, some dining in, some for Takeaway. Three female beggars were chased. This has been a feature of our visits to Punjabi Tikka, only here.

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.

Mutton Karahi

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.

The Mutton, chewy at times, the boneless pieces were otherwise. So few venues have Meat which truly emits both the Flavours from the Spices and the Meat itself.

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.

Back to the Mutton. As the Flavours flooded, so a particular sense of meatiness dawned, I have travelled far this year, why had it taken me so long to recognise what I was eating. This Mutton had to be Goat.

Keema

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.

Marg has taken to sending me her observations by text, written as she waits for me to finish.

A lovely Salad arrived with the usual Raita sauce. Enjoyed this mix.

The Keema looked very oily and usually this does not matter. Today, I though the meat was fairly fatty and I started to pick out better mince with peas., trying to avoid the fatty pieces.

Overall, good flavour, but I did not finish my dish. Thoroughly enjoyed the Salad and the soft, warm bread.

The Bill

11.00 (£9.21) Where can you buy a single main course for this amount?

The Aftermath

I bided my time, determined to engage Mein Host, and show him the dedicated page for Punjabi Tikka. As I presented the Calling Card, so his phone rang, business, ah well, next time.

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Glasgow – Curry Cottage – An Equinox Curry

Nine days without Curry, nine days without red meat, the legacy of the Antwerpen indulgences. Tempting as Goat Meat (on the bone) (£14.95) may be at Curry Cottage – Indian Restaurant & Bar (91 Cambridge Street, Glasgow G3 6RU), today the Order would be something completely different.

Arriving just on 14.00, there was no sign of the young chap who had served me on recent visits. Instead, it was the Chef who greeted and settled me at my usual table. Moments later, Mein Host, Pratap, appeared from the kitchen at the rear of the premises. It was a case of – long time no see. We had not spoken since my early visits to Curry Cottage back in 2022. That he remembered me, and what I was about, impressed. I had to mark today as being visit #5, and explained the significance: five positive reviews and not only is Curry Cottage added to – Hector’s Recommended Curry Houses, but also – Glasgow’s Top Rated.

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 Antwerpen, and I was not in the mood for something that – dry. Pratap offered to add a sauce. A Sukka/Chukka with Masala, interesting.

Then there’s the issue of – Peppers. The Hector is never going to order this. The Karahi as served at Curry Cottage also features Capsicum, if Pratap is going to be more front of house, the young chap having moved south, then I look forward to negotiations. Flexibility, cooking to order, the sign of a Curry House worthy of the Hector’s custom.

Ginger Fish Pakora (£7.95) and Aaloo Gobhi Mutter (£11.95) were duly ordered.

 I preempted the expected question – No Rice, no Bread.

Sparkling Water? – asked Pratap.

Spooky, he cannot possibly have remembered that from two years ago. Of late, the tap water has sufficed at Curry Cottage. Is there a camera in the kitchen such that Pratap has been aware of my recent visits? Has Pratap been reading these pages?

These questions would not be answered today.

A 750 ml bottle of Sparkling Water (£4.50) was dully provided, better value than many an establishment. Suitably chilled, this justified the investment.

The background music was traditional, but one song intrigued. A wee girl calling for her – Daddy – then the full band joining in making the usual sounds from the Indian subcontinent. I hope I never hear it again. If ever I do, Sound-Hound will be at the ready.

Pratap brought the food and importantly, an extra plate. This included a complimentary Samosa Chat which is not featured on the menu.

Aaloo Gobhi Mutter

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 Yadgar, I would expect this, but I suppose I rarely order a Vegetable Curry outwith. The Potato had absorbed the Flavour from whatever it had been cooked in. The Cauliflower was somewhere between al dente and firm, reminiscent of how it was presented by those who cooked for us in Auckland. Then, add the far from – mushy – peas, quite a combination. The individual Flavours stood out, the contrasts in Texture worked well. There were signs of stray Tomato and pieces of Cabbage in there too, a lot happening.

Add to this a perfect level of Seasoning and a Spicy – kick, and I was already wondering how I could return to Curry Cottage and not order Aaloo Gobhi Mutter.

One criticism, there was appreciably less Potato compared to the Cauliflower. More Aloo please.

When Pratap came out to check all was well, I had to tell him this was outstanding, the highlight of what sat before me – great textures, great flavours.

Ginger Fish Pakora

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.

I hadn’t paid much attention to the Carrot, Beetroot and Lettuce pieces on decanting, however, the Flavours from these were remarkable. Spot the Cumin Seeds. Again, the contrasting Textures here were a standout. Not only was this an excellent complement to the Fish Pakora, but as I was obviously alternating with the Aaloo Gobhi Mutter, the variety of Textures and Flavours was being expanded further.

Whoever, dreamt up this combination of Dishes should be congratulated, oh, that’s me!

Samosa Chat

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.

Chef also made another appearance, I assured him all was well.

Score out of ten? – asked Pratap.

I don’t give numbers, if I like the food, I come back. If I don’t come back then I haven’t been impressed.

(Note how many Glasgow venues have been visited once only.)

I shall certainly be back to Curry Cottage. The young chap who had served me recently suggested the Goat Meat was, in effect, the Staff Curry and could be presented with an even greater Desi/Apna twist. This needs investigation.

The Bill

£24.00  City centre prices, but decent portions.

The Aftermath

Pratap told me that with the extra Chef now on the premises, his lady and fellow Chef, does not come to Curry Cottage until 17.00. Maybe, one day…

As I walked through the mess that is currently the situation on Cambridge Street, so the Cumin Seed made its customary reappearance.

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Antwerpen – Afghan Darbar – The Return

This was unexpected. Late last night, Mr. O’Leary’s airline informed the Hector that there is a strike at Charleroi Airport, today’s fight cancelled. Rebooked for tomorrow, the challenge was to find a reasonably priced hotel at short notice, anywhere in Belgium would do, it costs the same to travel to Charleroi regardless. One of the best Biers had on this trip was in Antwerpen, there was always the attraction of a return to Afghan Darbar (Sint-Gummarusstraat 35, 2060 Antwerpen Belgien). Mondays Lams Karahi at Afghan Restaurant disappointed, whereas Afghan Darbar set a standard on last year’s visit. Bier, Travel & Curry, Hector leads the simple life. Antwerpen is also ideally placed, just in case…

Anyway, it’s only a two hour train journey, without changing, to Charleroi.

16.00 CET, 15.00 BST, is Hector’s preferred time to eat. If ever the half kilo could be managed, this should be it. I stood just beyond the counter waiting to be recognised as a sit-in customer. A chap invited me to choose any table in the otherwise empty restaurant. The lady, who was clearly today’s hostess, was dealing with departing customers.

The menu at Afghan Darbar bears an uncanny resemblance to the Afghan Restaurants. Here, one significant difference, the 500 gram Lams Karahi (€18.99) is appreciably cheaper, and there was no sign of the lesser – portion.

The lady came to take the Order, English was going be the lingua francs only one of us spoke it. I showed the photo of last year’s – kilo – and pointed to the – 500 gram – on the menu.

Drink?

Water with gas.

The tiny bottle of Sparkling Water (€2.00) came with a straw, for once, this was accepted. Poured into a glass, the drink would have disappeared in two gulps.

Check the gold-plated cutlery!

Given my perspective, I must have been sitting in the same seat as last year. The muriels (sic) remain the same. I like this place, one knows exactly where you are.

A chap placed a chit on my table as he brought a Modest Salad, Raita and more Flatbread than I could eat in a week. The Bread was cold, given my increasingly expansive knowledge of Afghan outlets, that’s how it is. This Bread was tough around the edges but manageable in the middle. Had it been Naan, I would have been celebrating three pointy ends. Much Bread would go to waste. I put this down, in part, to the lack of communication.

The menu advises of a thirty five minute for Lams Karahi, mine came far too soon, but nothing like as quickly as Monday’s.

Lams Karahi

Everything was hotter than everything else, care had to be taken not to touch the actual karahi. The Tomato-based Masala was close to that served last time, then Meat fibre was apparent, not today. Today’s was not as Thick as before, but still not as watery as a Charsi. This was a marked improvement over what was served on Monday at nearby Afghan Restaurant.

The Spice Level took me by surprise, then I noticed the sliced Green Chillies which had not been cooked in, but stirred in towards serving. The Seasoning was well pitched, not as noticeable as last year when it was the immediate standout.

For the half kilo, this was definitely on the generous side, large pieces of Meat, some on-the-bone. There was no sense of the Lamb given back Flavours from the Masala, or whatever it had originally been cooked in. Tender towards Chewy, some pieces went down easier than others. On Monday I wrote – I don’t want to see Lamb again for a month – yet three days later, back for another challenge.

Salt, Pepper, Chilli Powder, Oil and Tomato, I could see nor sense any other ingredients. Yet, simple as the Masala appeared, there was way more Flavour here than just Tomato. And for the third time this week, I had to marvel at the intensity of the Tomato Flavour itself.

The Raita remained untouched. I added the chopped Tomato, Cucumber and Onion from the Salad into the karahi. The food was still hot enough to partly cook these. Diversity achieved and a whole lot more Flavour to burst onto the palate. Amazing.

I was enjoying this even though the knowledge of approaching diminishing returns was coming to mind. Finishing all could have immediate repercussions. With two pieces of Meat left, the white flag was raised.

Was this as good as last time, probably not. I noted two crucial words that had been printed on the chit – Little Spice. I hadn’t asked for this, the waitress may have been responsible. The Hector was after – the full Bhuna. Desi/Apna were unknown terms last year, yet I got the message across. Being caught in two minds at the point of ordering, see what comes, or be more proactive, a difficult scenario, not aided by the inability to communicate. There must have been someone on the premises who spoke English. Does the World not know that regardless of where we are, we – The British – are never the foreigners?

With no further engagement from the staff, I went up to the till to pay.

The Bill

21.00 (£17.80)

The Aftermath

The chap who took the payment did manage to ask if I had enjoyed my food.

It would be interesting to tour some of my favourite Glasgow venues and try – Chicken Curry.  Is this – The First Act of Henry The Fifth?

This time, I do feel I need a break. But then, there’s always Fish and/or Vegetables. If only I could get a – Wow! – level Fish Curry in my own town.

Stop Press!

Approaching midnight, here we go again, a message from Ryanair: tomorrow’s flight cancelled. Nothing flying out of Charleroi. This was the other reason why I chose to be in Antwerpen this evening, it’s ninety minutes to Schipol.

Amsterdam, here I come!

2024 Menu

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