The Festival of Good Beer can wait until tomorrow. Having checked in to our hotel on arriving in Wroclaw, there was a 15.00 rendezvous with Steve at a possible Curry Cafe to the west of Wroclaw Glowny. Lord Clive and Lady Maggie of Crawley, similarly, needed fed. With the sun beating down, we knew we were not in Blighty any more.
Arriving at Kebab Star Marks, the signage clearly stated Indian Restaurant, but there was no sign of Curry. A quick check indoors and it was established that their signage was misleading. Why?
All was not lost, next door lay Bombay Grill – Indyska Restauracja (Marszalka Jozefa Pilsudskiego 79, 50019 Wroclaw, Polska). A quick check of the menu confirmed that this place had potential.
The young waiter let us choose our table in the otherwise empty restaurant.
The most interesting Dishes were available in Paneer, Kurczak (Chicken), Krewetki (Prawn), Dorsz (Cod) or Baranina (Mutton). Each Curry comes with Rice.
For Hector then, the opperchancity to have a Fish Curry, but which version?
Dorsz Karahi (50Zl) was quickly dismissed, Paprika being listed in its description.
Dorsz Kolkata Korma Curry (52Zl) was a worthy consideration. The picture and description suggested something beyond the usual Korma, however, other Dishes had a two Chilli rating, this had none. Steve had spotted what I soon realised was the best option: Kerala Curry. Let’s go South Indian. On another day, Hector too would have ordered Baranina Kerala Curry (54Zl), but in keeping with the current avoidance of Lamb, Dorsz Kerala Curry (52Zl), it would be.
A good choice – the waiter confirmed.
Clive and Maggie both went down Capsicum alley: Kurczak Jalfrezi (46Zl) and Baranina Karahi (52ZL), respectively.
No Keema Naan was available for Clive. The waiter announced that the inclusive Rice could also be inclusive Naan. Clive and Maggie would share a Butter Naan (11Zl) and a Rice. Steve, who can manage both, added a Plain Naan (10Zl) to his Rice allowance. The Hector would just have Rice.
Maggie ordered a large Water which came in a jug with ice and lemon. A second was quickly ordered.
We had time to take in the room. Not as pukka as photos elsewhere had suggested. The cooking area was behind a high counter. An Indian family would arrive, the children perfectly behaved. Later, a chap in full motorbike leathers, came in to place what must have been a large Takeaway Order.
The food was assembled at the table. The Rice, served steaming hot, was a sensibly sized portion.
The Naan were definite winners. Despite being served in quarters, the pieces were risen, puffy, with blisters. These were proper Tandoori Naan, and made from white flour also.
Dorsz Kerala Curry
A Soupy Curry, as expected, being in the South Indian style. The Topping was a decent spread of both Coriander Leaves and Stems.
Finely chopped Onion had been added to the blended Masala. Curry Leaves were also a feature of the Masala. The black flecks, I took to be Onion Seeds. I was hoping for whole Dried Red Chillies to give the full South India expereince.
On arranging the Fish on top of the Rice, the two Cod Steaks and a smaller cut would prove to be sufficient eating.
Steve offered a piece of Naan, immediately put to good use to complete the photographic ritual. Hence I was able to begin by dipping Bread into the Masala. There was almost a – wow!
I was waiting for South Indian Smokiness, to reveal itself, instead, a blast of well Seasoned Fish, excellent! This was going to be an enjoyable Fish Curry. The Masala unveiled a new Flavour experience. With no Whole Spices I have nothing to go on. I can say that this Masala was quite a departure from the Clove-Cinnamon-Cardamom base I am more used to in Glasgow’s Punjabi Houses. Bombay Grill is an Indian restaurant, and this definitely was an Indian Curry.
The Fish had a commendable firmness, it would flake when applying considerable pressure with the fork. Pleasant chewing, Cod is not a common Fish to encounter, well for a Scot, where Haddock prevails. In no way rubbery, this Cod was proving its worth. Fishy Fish, combined with this Masala, a definite treat.
The Spice Level never reached anywhere above medium, it didn’t need to, so many good things happening here. Outstanding Curry.
Next time in Wroclaw, I shall be heading straight to Bombay Grill and hopefully find the same level of enjoyment again.
Baranina Kerala Curry
Although the same presentation, this Curry could not possibly taste the same as I had just eaten. Empirically, Lamb, giving back more Flavour than just its own Meatiness, tends to be found either in Curry Cafes or at West End type venues, the latter boasting that they have marinated the Meat, thus charging a premium. Bombay Grill was closer to the former. No Meat came my way, and as Steve made no mention of Spice absorption, I shall take the Lamb here as being standard, Mainstream. Steve:
A good portion of tender mutton chunks in a nicely spiced sauce. There were citrus notes, presumably from the curry leaves. A very good choice, would order it again.
Citrus – was one Flavour I did not register, but having had a Desi Qorma in Berlin two days ago, hardly a surprise.
Clive can always be relied upon to add a Curry that few would consider ordering. Many a Daal/Dansak has featured in these pages thanks to Clive, but what on earth has taken him to the land of Jalfrezi?
Kurczak Jalfrezi
Hopefully, the photo has captured the essence of this very much – not for Hector, Curry. Capsicum, both red and yellow, Blobs of Onion, then the fact that Clive had opted for Chicken Curry. In Curry-Heute, this is regarded as – infra dig. Yet, Jalfrezi is universally available, people order this. Fair to say, if that is what they like, there is little need to consult Curry-Heute, but maybe a Sabji can offer so much more? 
Clive: It was good, it was spicier hot than I expected it to be.
Not soupy. Good balance, Naan was good.
*
I can concur with the quality of Naan served at Bombay Grill, next time, I’ll ask for it to be served – whole.
Baranina Karahi
There was little to differentiate this Curry from Clive’s. Maggie may well have learned a lesson today. Curry Chefs are in one of two camps: those who think Karahi is a stir-fry with the need for Vegetables as Ballast. Having no imagination, Capsicum will do. They then make matters worse by additional Big Blobs of Onion.
Wot, no yellow sauce?
Then there are the informed Chefs who otherwise know the wonder that is the alternative. For efficacious Karahi, sit back and watch the rotating illustrations on the – About – page in Curry-Heute.
The Thick Masala here may well have saved the day. However, I sat and watched Maggie skillfully avoid the Ballast, as Marg manages to do with Bones, in the proper version of Karahi.
Maggie:
The meat was plentiful, big chunks. Unfortunately, it was padded out with capsicum which was not necessary, just cut the meat in half and dice the onions. Two chillies on the menu? I asked for one, it was too mild. But generally a good curry.
I wouldn’t complain if I had to go back.
Paying would take an eternity. The chap in the leathers took priority.
Eventually, a little red box containing one printout was brought to the table, for me.
The Bill
52Zl (£10.62), for me. This saga does not end here.
The Aftermath
That I had paid did not register that the rest of our table may wish to do so also.
Suddenly, the diners at the other table had to be taken care of, wrappings for their leftovers. Motor-cycle Man was still here.
The little red box was presented once more, for Steve. Only then did our waiter raise the matter of the jugs of water, which Maggie had ordered.
Paying for Tap Water was not going to go down well, we were assured otherwise.
18Zl per litre, 9Zl each. Having paid already by card, I found some smash, just enough, after the two most promising coins were declined – not Polish currency.
And so to find some anaesthetic, Scotland v Maroc, but as that kicks off at midnight, I’ll worry more about that with tomorrow’s edition of Curry-Heute.
2026 Menu
This coming weekend is the 
For drinks, the Hector helped himself to a litre bottle of Fanta (€3.50), a rehydration break, or Trinkpause, as is written in 
Two other diners departed whilst we waited, we then had the restaurant to ourselves. 
Beneath the worthy toppings of Coriander, Ginger Strips and the wedge of Lemon, this concoction saddened Hector’s eyes. Large pieces, in multi colours, of the dreaded 
Lamb, served on-the-bone, sat in a thick Desi Masala. One long Sucky Bone featured prominently, the same Toppings. It has been a year since I ordered this at 
The toppings of Coriander, sliced Bullet Chillies, Ginger Strips were complemented by a wedge of Lemon. The latter perhaps added more to the classic aroma of a Desi Qorma. 
On decanting, A Chicken drumstick, plus a section of thigh, were arranged on the Rice. Potentially plenty of Meat, but Chicken Bones can be comparatively large. Normally I write about Meat and Masala. With Chicken only absorbing Spice and Flavour superficially, as proven by the interiors being definitely white, today was all about the Masala. 
With nothing much happening in
Arriving at 14.50, Wasil, Mein Host, was there to greet, along with his latest sidekick who was very much in training, this being his first day at Kabul. Large, boothed seating lined the window side of the restaurant, with four tables mid-room. The cooking area is along the left of the room. I was invited to choose my table in the otherwise empty restaurant. 
In due course, a tray was brought to the table also featuring Salad and Raita, presumably also inclusive. The Naan was huge, I drew an imaginary line about one fifth from the end, and informed Wasil that I was unlikely to eat more than that. 
This was only the second time I had seen such a high pile of Meat in a standard karahi. Served on-the-bone, which was just as well, else this could have easily fed two to three people. The Meat to Masala ratio was heavily weighted towards the former. Correspondingly the Masala seemed minimal in the karahi. I am usually put off Charsi Karahi because of the thinness of the tomatoey, watery Masala, today’s was markedly thicker. 
I managed to find a spot in the karahi in which to dip the Bread. 
Wasil asked how many countries I had visited, my answer impressed.
T
Marg tried the door,
The 
We took a table at the far wall, 
I f
C
The 
The 
The 
We shared a kilo of 
And so to – The Long Drop – at the Citizens Theatre. Marg had secured seats in the third row, lots of leg room, and a great view of the stage. We were intrigued as to the presence of a piano and a drum on stage. The Hector feared that Marg had dragged him to yet another musical, Hector cannot abide musicals. 
It is more than a year since my last visit to 
There was music coming from the kitchen. Eventually I had to call out – hello – and Chef emerged. He remembered me, and despite his limited English, I was able to secure a Fish Karahi without 
Cumin Rice still looked like the best accompaniment. A glass of tap water would arrive with the meal.
When Chef brought the food, I asked for an extra plate. I do not like adding Rice to Curry. 
The Fish Karahi did have large Onion blobs At least I managed to get rid of one element of 
Five large pieces of Fish, whose type would remain unknown, retained their integrity until I chose the time to flake them. The Masala was suitably Thick, indeed, I should have recognised it immediately. There was a big – kick, the Seasoning impressed. The Fish and Spice Flavours emerged, a salty sweetness is how I noted this. The flavour stayed constant throughout the eating as no Whole Spices were encountered and therefore bitten in to. Other than the Coriander Topping, Curry Leaves were the only Herb/Spice identifiable in the mix.
recipe somewhere back in time. The Hector considered the Fish Karahi at 
At 15.00, two ladies entered and sat behind me. I would never hear their order. However, a chap did come in for Takeaway, he knew exactly what he wanted: Garlic Chilli Chicken. He sat patiently whilst Chef went to prepare his meal. Meanwhile, the ladies had to bide their time. They were going to order from the pre-theatre menu. I had better have a look at that next time.
The Aftermath
Monday Curry with Marg has become quite a regular event. It’s the only way she gets fed on a Monday. Having had a fair amount of Fish, Lamb and even Goat Meat, in recent outings, today something completely different. It’s Bateera Day at 
Bateera Karahi (£7.50) is how Zahir announced the Quail, whilst Marg surveyed the array of ready Curry, before deciding upon Keema Aloo (£7.00). The Mince was confirmed as Chicken. A Chapatti (£1.00) for Marg, a Naan (£1.25) for Hector.
We took a booth table and settled down for the short wait. The next Takeaway customer nodded in acknowledgment, definitely seen him in a few places. 
The three Quail sat in the aromatic Shorva. The first dip of Naan revealed an intensive Clove dominated set of Flavours, but no Whole Cloves were found. Whole Peppercorns were encountered on biting into them. The Shorva was Spiced and Seasoned to perfection. Sliced Bullet Chillies, the Ginger Strips and the Coriander Leaves, each playing their part in adding to the overall Flavour.
A Dry Keema with the Oil separating, totally in the style. The same Toppings, the sliced Bullet Chillies were set aside but then rescued by Hector. With only three pieces of Potato protruding, a lot of mince here. Marg:
I ordered Keema Aloo, very finely minced chicken arrived with pieces of potato and in a rich sauce, with strips of ginger and coriander. This dish was accompanied by a Roti of which I only managed half. 
A very enjoyable meal.
With 
Having been deprived of Lamb Desi Qorma (£14.95) for some time, today was the day to rectify. As ever, Mushroom Rice (£3.95) would accompany.
The aroma is unique, the Citrus from the Yoghurt. The Masala today looked to be appreciably Thicker than what is usually served at 
Big Seasoning! With the Coriander also now strewn through the melange, Flavours slowly starting to emerge. On the first intake of Meat, the Spice was released, a good level of Spice was accruing. Hector, slow down!
The Meat count was in double figures, plenty to eat here. In time, I realised this Curry was much drier than usual. There was also a sub-Achari Tang. 
Epoxy Resin, two words which certainly have not appeared previously in 
With sleep patterns still disrupted, I texted Ahmed, this took place at 06.38.
Ahmed was at the door to greet. Lots more shelving random furniture, so be it. Ahmed led us through to the newly acquired unit. At the far end of the room, a makeshift table for two.
First a Salad, a work of art, that even Marg would consider to be mountainous. Not one but two plates of Mayonnaise, topped with Parprika.
One Naan featured Sesame Seeds, a Roghni Naan, the other, a Plain Naan. We had plenty to work with here. No Rice, and this a Biryani House, the Hector learned that lesson 
The big plastic bucket amused, a reet proper Balti. The Masala was approaching Shorva, but nowhere near as thin. Sucky Bones aplenty, the next half hour was going to be serious fun.
The Seasoning immediately stood out, Whole Cloves, just how much Flavour was this Curry going to reveal?
It often pays to know Hector Curry-Heute. In addition, trying to be a good person can often lead to positive outcomes. Today Hector was a bit cryptic but that can often unlock interesting experiences. Today was one of those days. The venue was an epoxy resin shop that had been a curry cafe. As if by magic the owner appeared and was incredibly welcoming. After a short while a beautiful salad was brought out. It was followed by ubiquitous bread and Lamb Karahi.
It was made clear that despite the other activities planned for these premises, the kitchen shall be retained, Ahmed still wants to cook. His employees may well have the best staff lunches in the city.
23
Arriving at 
Monday lunch at 
Today’s Salad featured sliced Pickled Chillies which have a way of coming in Hector’s direction. The two Dips also had different recipients, the Raita to Marg, Chilli Dip to Hector.
Since April 30, and the delivery of sixty Chapli to 
Shkoor arrived, as he tends to do, when we are midway though our meal. My opperchancity, here, to formally thank him for making 
A moist-dry Curry, work that one out. The antithesis of 
Marg offered a few words:
As I went up to pay, so I noticed an even larger display of Desserts than before. With the number of Sweet Shops opening in this area, maybe time to take them on. Not that the Hector has any interest in Dessert.
Marg left the shop, Takeaway in hand, Dessert. Marg:
As with Schr
Our waiter directed us to the corner table, with restricted access, useless. I insisted we combine two tables mid-room, much better. We were the only customers, and that is how it would remain until the very end of our visit.
Following on from the wonderful Fish Chettinad had one week ago at
Drinks: Tap Water only for four of us, a Cola (£2.25) for Graeme. Serving ice with the tap water did not cross our waiter’s mind. Jugs would have been more efficient than individual glasses.
Three, as per menu, well-fired, juicy looking, a decent size. Two Dips accompanied, plus a modest Salad-Garnish.
This has to be the signature Lamb Curry at 
The first time featured at 
version as being Tomato-rich. If anything, the Tomato looked like a last minute addition, in Restaurant Curry, par for the course. Kath:
It is hard to believe that the usual Hector go-to Curry has not appeared in these pages until this evening. Chicken Karahi and Fish Karahi certainly, have, the latter being the reason why the Hector has yet to have the Lamb here.
Served Boneless, one day I shall establish if this Curry can be served on-the-bone. Or, is that not what the Punjabi Goshat may be already? Gordon:
Topped with token Ginger Strips, and a threat of Coriander, some pieces of Fish stood out in the mix. Separating Oil, in the style, to be stirred back in to the Masala when one instinctively feels the time is right.
Fishy! A Fishy – Fish Karahi, never to be taken for granted. Cumin Seeds, adding their own distinctive Flavour. With Lamb, one tends to alternate scooping Masala and then Meat with pieces of the Naan. With flaked Fish, both elements of the Karahi can be consumed simultaneously.
Five of us sat down to order our food. I was keen to have the Fish Karahi & a Roti to accompany the meal.
Milky Tea, not for the Hector, four Chai were duly ordered. 
The Bill
We don’t use it.