Athena – Punjabi Tikka – It’s That Time Of Year

Posted on September 23, 2026 by Hector

It is fifty years since Hector first set foot in this city, and just for one day. This year, five nights in Athena, the Hector always manages to squeeze in a Curry or two when not indulging in Giouvetsi, Stifado, Bekre Meze, Kleftico, or even Gemista. Those who know the latter dish should appreciate the irony. Fortunately only one of the above features – Lamb. Today, the Hector continued his run of Vegetable Curry. Does – two in a row – constitute – a run? We may come back to this in 2028.

Marg and Hector had a 14.00 rendezvous with Steve, who is also here to enjoy the many delights of Athena. Normally, when visiting Punjabi Tikka (Nikiforou 1, Athina 104 37 Hellas) we have taken a table outside. In the two years since our last Curry here, the perimeter foliage has grown into a hedge, it all looks a bit claustrophobic at the entrance. Inside we went.

I went up to survey the pret a manger, the only Meat Curry on display, in a magnificent Oily Shorva had to be Liver. No way, Pedro.

The Vegetable Curry was clearly an Aloo Gobi-plus, about time this was explored. Steve was invited to follow suit when he joined us, before studying the menu.

As expected, there had been a price increase since 2024, a whole 20%, main courses now cost a whopping €6.00! As the dedicated page for Punjabi Tikka shows, the portions here are the full bhuna, and Bread is included.

A lady served us. Keema for Marg, Beef Karahi for Steve and Aloo Gobi for Hector. Inclusive Roti (€0.50) for Marg and Steve, I asked for a Keema Naan (€2.50). Where else am I going to get one at this price? I also did my best to ensure that my inclusive Bread would also not arrive. The lady was not sure if the Keema Naan was available, but later verified it would come.

Three chilled 0.5l bottles of Still Water were presented, along with a Salad and Raita, this is the norm. The number of sit-in customers, and flow of Takeaway, restricted the photographic opperchancities. One does one’s best. Punjabi Tikka is definitely in Hector’s preferred style of Curry Cafe, no frills, just proper Curry.

The TV was showing yet another movie from the Indian Subcontinent: endless singing and dancing, no cavorting. Hang on, Hector, that background looks familiar. Behold, Goredale Scar, the gorge adjacent to Malham Cove, Yorkshire. I used to visit this area for fun before it became the locus of an annual Geography Field Trip. All my fault. I feel as if I know every clint and gryke on the top of Malham Cove, such that, on seeing a Harry Potter movie, reportedly set there, I was able to inform Marg that the limestone pavement it was filmed on for close ups, could not possibly have been Malham. It wasn’t. 

A basket arrived with two Roti, the Keema Naan would arrive much later. How this Bread comes under the moniker – Roti – I know not.

Across this part of Athena between Psyri and Omonia, the Bread always impresses. Thicker than Pitta, but closer to Pitta as is served in the Middle East, not the nonsense served in the UK. Light, fluffy, a joy to eat.

Keema Aloo

Topped with Coriander Stems, what a mass of Mince and Potato. The Oil was separating towards the periphery. Marg insisted that I sample it. The Beefiness was to the fore, this was a tasty Keema. Next time, I could be tempted. Marg:

We sat inside to avoid the smokers. I was ready for my Keema dish. The first mouthful was full of flavour with a real earthy taste of “welcome back to Athens Curry”.

The fresh Roti allowed me to pick up the mince and eat everything. There was oil in my dish, but this added to the overall flavour. An excellent meal.

Beef Karahi

A Ginger Strip and a modest sprinkling of Coriander topped the mass of Meat and Minimal Masala. Again, the Oil was collecting around the Curry. I estimated that the Meat count was into double figures, and the pieces were not small.

Steve took his time, and eventually managed the lot. Steve:

A reasonable portion of fairly tender chunks of (gristly) beef. The masala was pleasant enough but not bursting with the flavours I would have expected from a Karahi dish. However, still excellent value for money, and very good service.

Aloo Gobi Baingan

Ginger Strips topped the karahi-ful of mostly Vegetable Mash. The Potato pieces stood out. I had to start with borrowed Bread, else I would have been watching my karahi go cold.

I started with the Aubergine, as soft as many hate it, there was enough Flavour emanating from this Vegetable to justify its inclusion. The Cauliflower too was well on the soft side, but giving off its own distinctive Flavour, plus the Spices from the Masala Mash, things were becoming interesting.

Not for the first time, the Potato was the star. The correct Texture, and oozing Flavour. A Black Peppercorn and a Black Cardamom were picked out from the Oily and well Seasoned Masala Mash. Some would be put off by the appearance of this creation. Mainstream restaurants would never present such a Curry. The Flavours were captivating, and there’s more.

The Keema Naan arrived, eventually. By this time we had worked out that the two Roti was enough between the three of us.

I cut it for you – said the waitress. Next time I’ll know to ask for it to be left alone.

This was unlike any Keema Naan ever seen before. The base was Roghni with corresponding perforations. The Meat appeared to have been pasted on, to create the slab one typically eschews. Then topped with Sesame Seeds, again, a la Roghni Naan. However, here was not the slab of Pink, Donner-like Meat. It was not the same as the Beef in the Keema, but very Meaty, very tasty. A meal in itself, where was Lord Clive when you needed him? Too much of this unique offering would be abandoned.

The Bill

€22.00 (£18.88)

The Aftermath

Later on, at Tapfield, I met Sunni from that London. We sat and discussed all matters Curry. He has given me a few venues in the his city to try, alas, most are Grill Houses. Time will tell.

Finally, the big change in appearance to Curry-Heute. The background colour is restored to what it was at the outset, the tagline also has its prominence re-instated. WordPress updates over the years have caused havoc. Hector now has a new imaginary friend, who is far more efficient at finding solutions than those I have to deal with via my web host.

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Glasgow – Gurdwara Guru Granth Sahib – Open Day

Posted on September 18, 2026 by Hector

It was Marg who spotted the open day at Gurdwara Guru Granth Sahib (37 Albert Drive, Glasgow G41 2 PE). Initially, she assumed it was the Gurdwara in Kelvingrove, however, for Curry-Heute, it was more fitting that it was the Southside. 

En route, we passed another temple of sorts, where miracles sometimes happen.

We were scheduled to arrive at the Gurdwara at 11.30. In addition to a tour of the building, the primary reason for the visit was the hands-on Chapatti demonstration. As has been featured previously in these pages, Hector can make a fine dough, but when it comes to cooking Chapatti/Paratha/Naan, the outcome leaves a lot to be desired. Actually, the outcome ain’t desirable at all.

This was our second visit to a Gurdwara, having visited Bangla Sahib Gurudwara in New Delhi, we were au fait with the removal of footwear, the covering of heads, blue once again, and the washing of hands. Unlike Delhi where we were spectators, today, we were promised Langar, a free lunch.

Whilst we waited for our group to assemble, the Hector was straight over to inspect the fayre: a Daal. Chai was also available, not for Hector, and a Sweet.

A lady led us to the kitchen. We assembled around a large hotplate whilst she got to work. White Chapatti Flour and water, no more, though the addition of Salt and Oil was approved. A second lady did the dough stretching.

The Tawa intrigued. It had been sat on a gas ring throughout the demonstration, and so was decidedly – hot. Just how hot a Tawa should be has been the unknown.

Once flipped, the almost cooked Chapatti was sat directly in contact with the flame. Behold the rising, a huge puffy blister. I can do that. And so the Hector got to work.

Rolling and round are not a part of Hector’s life-skills. The asymmetrical dough was duly taken to the heat. Once flipped, did it rise? Marginally.

The outcome was almost competent, but the Chapattis being cooked today were still brown. Not Wholemeal Flour, but far from the light, thin, traditional Chapattis still served in Bradford Curry Houses. I resolved, that as soon as we got home, I would have another go.

That’ll be £2.50 – I said to a fellow Chapatti maker. He accepted the absurdity of what some restaurants charge … still three free in Bradford.

Upstairs, the prayer room, and an account of what Sikhism is about.

Invented, as all religions are, some five centuries ago, this commentator shall describe Sikhism as a blend of Hinduism, Islam and Socialism. Hector doesn’t do religion, and whilst admiring some, often questions the splendor of the architecture.

Langar

Now after noon, the array of food on offer had expanded. Somehow, the Hector accepted an extra spoonful of Rice, to go along with the Chapatti. The serving lady must have been from mainland Europe.

Raita, Daal and a Mixed Vegetable Curry occupied one half of the tray. To complement the Plain Rice, I took some Sweet Rice, plus the aforementioned Sweet. A bowl of Spiced Apple was an optional extra, on it went. I sat with the ladies, all the other men were on the far side of the room.

Rice and Bread, it became a matter of eating Curry how I was brought up, and then alternating with a dipping fest. Cumin in the Rice enhanced the Flavour here, so I began with a combination of Rice and Daal. At first glimpse, I had hoped the Daal was – Makhani, alas, a much simpler affair. A Chana Daal, in a Shorva, and giving off a surprising level of Spice, a – wee kick – here.

The Raita was creamy but not sweet. As I glanced at the trays of my fellow diners, there was an issue here. What were we meant to be having the Raita with? Our collective had also acknowledged that we had to clear our trays, mustn’t waste food. How much Rice had I been given? Why does this keep happening?

The main attraction on the tray was the Mixed Vegetables. Aloo Mutter certainly, the Masala Mash appeared to be too rich to be Vegetable based. Could this be Chicken Keema? In keeping with our perception of free food in an Indian temple, there was an agreement that this could not possibly be Meat. I therefore congratulate whoever had prepared this for producing such a combination of Interesting Vegetables.

Next, the big surprise, and Marg hadn’t taken any. The Apple had clearly been spiced, but nobody could have anticipated the blast of Flavour that this would emit. Achar!

By mixing the Spiced Apple into the Daal, I upped it to an Achari. Now I had two Interesting Vegetable dishes.

Dessert

I took a nibble of the yellow Sweet. Not for me. This quickly crossed the table. The Hector was not going to eat a ball of sugar.

This left just the Sweet Rice, which at least I had recognised as being so in advance. The first time I encountered this was at a Buffet in Bradford. Sweet Rice and Curry is a mismatch. With green Cardamom, tasty, but the elephant in the room had still to be addressed. I spooned some Raita on to the Sweet Rice, behold the perfect outcome. The Creamy Raita and Sweet Rice were an ideal combination.

The Bill

And so, the Hector had fulfilled a long held ambition, there is such a thing as a free lunch – after all, though followers of Edwin G. Dolan will say otherwise.

Marg had to deal with her tray of Savouries before tackling her array of Sweets. Also, more Chai than ever presented before.

Sat down to eat a two course meal. The spicy Daal was in a thin sauce and soaked into the rice. It had an enjoyable kick and was tasty. The other main dish looked like Keema, but was cauliflower with potato and peas. It was full of flavour and I was able to scoop it up in my Roti. I added the creamy yoghurt to my rice as well before moving on to the dessert.

The yellow sweet rice had cardamom, cashew nuts and cloves in amongst it and was very enjoyable on its own. I ate a very sweet ball, Laddu, and although unidentifiable, it was tasty. Two of them were too much. I also sampled the sweet Jalebi, but I was sugared out. The hot Chai was a lovely finish to an excellent meal.

The Aftermath

Back home, the replication. A bag of Chapatti Flour was ceremoniously opened, the beginning of a new era? As at the demonstration earlier, just Flour and Water was used to make the dough. A somewhat sticky result, more Flour? And forget – round, it’s never going to happen.

There is a choice of Tawa in Hector’s House: the non-stick, or the non-non-stick. Perhaps the latter should just be called – the stick.

I started small. The would-be Chapatti was heated on both sides, then removed from the Tawa. Despite having done so earlier, there was nobody more surprised than the Hector when puffy blisters started to form.

Next, let’s go large. Even better, but I may have let the Chapatti burn a bit.

The actual appearance of the Bread was not like any standard Chapatti. And this is not the grey-white Chapatti I seek. Abandoning Chapatti Flour might give the result I seek, Plain Flour?

With no Curry to accompany, the Chapattis were smothered in jam and yoghurt. Tasty, and Hector had just made edible Bread.

As Marg prefers Bread with her Curry, time will tell how Hector’s Home Cooking evolves.

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Birmingham (Sparkbrook) – AapKe Meizban – Jon Anderson + The Band Geeks

Posted on September 15, 2026 by Hector

Hector and Marg find themselves in Birmingham, primarily to see Jon Anderson (Yes, Jon & Vangelis), accompanied by The Band Geeks, a Yes tribute band he considered to be so good, he joined them. Our visit to Symphony Hall is related below, as ever, there had to be Curry afore.

It is ten years since Hector last set foot in Birmingham. Four venues have been reviewed in the formative years of Curry-Heute, all in the city centre, all decidedly Mainstream. Today, the opperchancity to jump on a bus and head south to Ladypool Road in Sparkbrook, the heart of the so called – Balti Triangle. The challenge: to find a Curry more – Desi – than – Balti.

Alighting at the northern apex on Stratford Rd., we headed south along Ladypool Rd. passing a host of possible venues. 


Oh to have this many options, on one stretch, in one’s own city.

Hector had chosen today’s venue in advance: Aapke Meizban (154 Ladypool Rd., Sparkbrook, Birmingham B12 8JS England), which did not open until 16.00.

A refreshment was had at nearby Cafe Afreem whilst we waited for the doors to open.

The first customers of the day, we had a choice of tables. The brighter area nearer the window felt like the better option. Marg was immediately impressed by the décor, certainly unique.

Our lady hostess brought the menu. Desi Karahi – Lamb On the Bone (Full) (£37.50) was quickly agreed at a – medium-plus – Spice Level. Marg raised an eyebrow, but she should know by now, unless one asks for something silly, a Curry is not going to cause discomfort.

A Roti (£1.00) for Marg, a Naan (£1.50) for Hector. Tap water would do, Birmingham lies on the correct side of the English chalk lands.

The cost of – the kilo – reflects the current price across the nation, Bread prices should be described as – sensible.

The menu suggested a thirty minute wait for a Desi Karahi. Being the only customers, there was no surprise when our food arrived after twenty.

The Bread was served whole, as it should surely always be. Perforations in the Naan had restricted its rising, Still, puffy blisters were on the verge of forming. A decent Naan, between us we would manage all but a scrap. That, of course, would be after Marg ate all of her Wholemeal Roti.

Desi Karahi – Lamb On the Bone

Sliced Bullet Chillies, Ginger Strips, and Coriander, topped the kilo. A mountain of Meat, but we had starved ourselves in preparation for the moment.

On serving, the abundance of further Bullet Chillies cut lengthways, became apparent. I assured Marg that these do not have a kick, but still, the majority would be left for me, as would the pieces of Lamb on-the-bone.

Minimal Masala, clearly Tomato-based, some Meat Pulp was in there too. The lack of Oil on the base of the karahi was noted. However, once my first helping was secured, there was no escape. One needs Oil, therein lies so much Flavour.

The Seasoning was not pronounced at the start, but was not lacking. The underlying Flavours were therefore not immediately apparent, but built in time. Tomatoey, but thankfully far from Charsi, was noted early. This Karahi was something new, the familiar Glasgow / Manchester Flavours were not here.

Marg was first to find a Sucky Bone, mine arrived eventually. At times there was an eruption of Flavour from the Meat, giving back, always a positive. Comfort eating, especially when one realised the Seasoning was growing.

Our Host enquired about the need for more Bread. Time to let slip that we had one day in Birmingham for Curry and had chosen Aapke Meizban.

I did my research – was proudly announced.

The kilo between two, Lamb Karahi, we would manage all the Meat, but there was a mutual decision to abandon the Bullet Chillies which seemed to be never ending. Marg:

An interesting mixture of meat, with some on-the-bone, as well as an abundance of coriander, green bullet chillies, and strips of ginger. I enjoyed the more gristly pieces of lamb from the bone with the marrow, as well as the smaller tender pieces. The sauce was oily and rich, with plenty of flavour. I used my fresh Roti to mop up the minimal sauce and pieces of lamb. My whole mouth was tingling throughout the meal, and by the end, it was only my lips. I used some of the doughy Naan to finish my meal.

Overall, a wonderful experience.

Wonderful – feels a bit excessive. This was a worthy Desi Karahi, but a good bit short of attaining the – wow! – status.

Marg celebrating marrow bone and gristle, what was happening here?

The Bill

£40.00

The Aftermath

Introductions were made at the counter as I paid. Our Hostess was Aysha who said – lovely meeting you.

Unfortunately, further Curry-Heute conversation was curtailed as a group walked in and needed attending to. 

2026 Menu

Jon Anderson + The Band Geeks

July 5th, 2023, the last I time saw the definitive Yes line-up. Something significant had happened on July 4th, and Sri Lanka would have to wait until the 6th. Marg was on board, just as well. Subsequent – Yes – tours without the Maestro have been shunned, though with hindsight, Benoit David must have been a good stand in. His albums with Canadian band – Mystery – are played oft in Hector’s House.

The reason we are in Birmingham to see Jon Anderson, and not Glasgow, shall become apparent in due course. There was also the knowledge that at 81, it was unlikely there would be another opperchancity to see Jon live. Now, or never.

Seated in the balcony, outwith the effective range of the Oppo, photos are correspondingly poor. In fact, the camera is visibly dying.

The Firebird Suite  (Igor Stravinsky) announced the band taking to the stage, a 19.30 start, no hanging about. Straight into Close To The Edge, a twenty minute epic, might as well get the first of three this evening out of the way.

In 2008, Jon had to leave Yes because of throat problems. All down to dry ice, but that was diagnosed years later. Why he never returned remains an unknown to this commentator. Never the most powerful vocalist, compared to say Ronnie James Dio (Rainbow, Black Sabbath, Dio), his style is his own. Unique, for once is appropriate. It was clear from the off this evening, his voice was fine, and with daily gaps in the touring schedule, recovery time built in.

The Band Geeks, from USA are: Andy Graziano, guitar, Richie Castellano, bass, Phil Castellano, keyboards and guitar, Chris Clark, main keyboards, Andy Ascolese, drums. For me, multi-instrumentalist Richie Castellano, the founder of The Band Geeks, had the hardest task his evening. He mostly played the classic black Rickenbacker bass throughout the show, but how does one step in for the much missed Chris Squire? Squire, along with Jaco Pastorius (Weather Report) and Tony Reeves (Colosseum, Greenslade) I have long regarded as my group of three finest bass players ever seen live. OK, I must add Eberhard Weber.  Chris Squire had one attribute that stood him apart, I could never predict his next note. The replication of his high-register melodic bass lines and countermelody, would make or break the show for me this evening.

I get up, I get down – Richie did a decent job.

Back to – The Yes Album – for Perpetual Change, and despite having seen the set-list already, I was trying to recall how much of – Yessongs – would be performed tonight. Two so far.

Counties and Countries – an original composition from the album – True – by those assembled this evening. True, the cd of which is presently lost in my soon to be improved filing system. On first listening to – True – I could not help but smile. The musical phrasings were not quite borrowed, but certainly inspired by the early Yes albums.

And You And I (Close To The Edge) ticked a box, but at the expense of accepting there would be no Yours Is No Disgrace (The Yes Album). Whilst Andy Graziano switched ably between acoustic and electric guitars to recapture the sounds of Steve Howe, the twin keyboard players did not do justice to Rick Wakeman. This was always a standout song in the set, more oomph required. Back to Andy, no pedal steel guitar, just standard slide, thank goodness. I always felt that the pedal steel always got away from Steve, as it literally did once on Cruise To The Edge, we were reliably informed by Nick Barret (Pendragon) on board ship, last year. And Yes, Marg and Hector were sporting our Cruise To The Edge t-shirts this evening, which did draw positive affirmation.

Giving Is Giving – a song from the next Band Geeks album. Whilst it was good to hear the future of this ensemble, this was at the expense of a classic. Why nothing from – Jon & Vangelis? The captive audience would surely have loved it.

The first set was drawn to a close by Soon (Relayer), the glorious conclusion to – The Gates Of Delirium. Fitting.

A cup of tea – was to be had during the interval, declared Jon.

Awaken (Going For The One) kicked off the second set, the piano intro, almost a call to prayer. This album, I purchased on the day of its release in 1977, quickly recorded, it was then played on a portable cassette player as the sun set in the Campsies. Hector was guarding a Roman Fort, the set for the BBC’s – The Eagle of The Ninth. The midges must have loved it, they left me alone.

Awaken, my favourite Yes song, played true to the original, Jon on harp, all the percussive sounds and the big organ sequence, which could never have been played loud enough. No – Wonderous Stories, that might have finished me emotionally.

I’ve Seen All Good People (The Yes Album), the penultimate – Yessongs – track to feature, so no Long Distance Runaround (Fragile) and subsequent bass solo. Nothing from Fragile until the finale, that album was not their best.

Once Upon a Dream (True), the final extended composition this evening, and the standout track on the Band Geeks album. Again, this sounded like – Yes.

Just Jon and Andy with acoustic guitar, a dexterous performance, percussive taps as per original, a tune I knew so well, but what was it, where was it going? Leaves of Green (Tales From Topographic Oceans) – the final segment of – The Ancient – or – Side 3, as I have always called it. Not Side 3. This was a joy, the song without the oh too demanding, extended, pedal steel guitar intro. Another opperchancity for Hector to remind the reader that I bought this album on the day of its release, and saw all four sides performed that very December evening of 1973 in Glasgow.

Time to rock and roll, well almost. Starship Trouper (The Yes Album), this was suitably relayed and extended, each band member being given a moment to star without interrupting the flow. There was recognition from the audience when Andy sneaked in a few bars from Black Sabbath, once of this parish.

Roundabout (Fragile) had everyone on their feet. The hit single?

There was lots of waving throughout the gig. How many lumps in the throat at the end. People around us were going / had been to more than one show.

I shall be buying the next Jon Anderson and The Band Geeks album.

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Antwerpen – Iman Hallal – aka Iman Halal Tandoori

Posted on September 9, 2026 by Hector

Back to the tried and tested. One could walk from Antwerpen Centraal to Iman Hallal (Diepestraat 101, 2060 Antwerpen, België), but still ticketed from earlier in the year, the Metro was taken to Elisabeth. Just as well, the heavens had opened, a short, sharp shower.

Negotiating my way through the throng of masked chaps on bikes to access the rear of this humble Curry Cafe, I believe there was a nod of recognition from Mein Host. The fourth visit, I keep coming back. The food here is nothing outstanding, just simple, honest fayre at attractive prices.

It was 13.40 when I took my seat. This year’s menu was provided, Iman Halal, just to further the confusion. On visit #1, yes, I’ve had it here before, but as this was the last opperchancity for a Qorma in Europe, possibly until November, it had to be.

Lamsleeves Korma Met Naan (€12.00) would be washed down with not one, but two CANs of Belgian Fanta (€2.00).

Just the one Naan was clarified, else, who knows?

Chatny? – asked Mein Host as he pointed to the Raita (0.50) on the menu.

With the hooded bikers dealt with, I had the place to myself. Previously, boxes of packet Spice were piled high on the shelf, no more. However, one cannot unsee them in one’s mind. The reality was set years ago.

With no resemblance at all to the Tandoori Naan shown in the menu, today’s was made from Wholemeal Flour, I would cope. Served whole, with blisters forming, it was a mater of hoping that the Masala would swamp the Wholemeal effect.

Lamsleeves Korma

Shorva-esque Masala with the red-oily sheen, I have come to like this. Strands of Herb, Coriander assumed, had been cooked in. There was no aroma of Citrus, or Flavour when the Naan was first dipped. Bisto, can be a common Flavour evoked in such a Shorva when packet Spices are involved. This was deemed to be better, even when a slight Creaminess was noted. Was this the Yoghurt which should have provided the Desi Qorma Flavour?

The Meat count was into double figures, so despite being served in a small karahi, the quantity of food was commendable. Super-soft Lamb, having sat in the Masala, this was giving back the Spice Flavours.

A piece of Fat remained attached to one piece of Meat, this I can sometimes actually enjoy. The Seasoning was fine, the Spice Level was, cough, fair.

How do I always manage to leave the more chewy pieces of Meat to the end game? Do they hide on the plate?

Overall, this Curry lacked the hoped for depth of Flavour, but was still enjoyable. Filling – never an issue. At one point, I thought I might manage all the Naan, the sheer volume of Curry determined otherwise.

I keep coming back here. I see no reason not to, my sort of venue.

The Bill

€16.00   (£13.71)

The Aftermath

An exit without further comment.

Home tomorrow, but not for long. 

2026 Menu

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Antwerpen – Nawaab – Buffet Chaud

Posted on September 8, 2026 by Hector

The five venues reviewed on this trip have featured previously in Curry-Heute. After all, visits to mainland Europe are limited, and one has to ensure all is well at known places. A return to any venue is always a positive.

Today, a Pakistani Buffet restaurant in the heart of Antwerpen, well near enough. Nawaab (Quellinstraat 16, 2018 Antwerpen, België) is open all day, and has a scale of prices for daytime (€15.90), evenings (€20.00) and official holidays (€23.90). As the young lady talked me through the Buffet, there was the feeling that I had paid the evening price, the extra Dishes would have come.

Arriving at Nawaab at 14.45, it was not that long before the changeover to the evening session. It was just the waitress and Hector, although clearly someone was in the kitchen as throughout my stay, the tureens were being regularly topped up. But for whom?

Not every Buffet is like the Salad Bar at Pizza Hut, one hopes. Still, the customer cannot tell how long the food has been on display, how many times it has been reheated, and how many of the unwashed have stuck their fingers in it.

My flight home is in two days, time enough to recover from any adverse condition, not that Indo/Pak food ever affects me in that way, unlike a Pizza Hut – Salad Bar which guarantees a disrupted sleep, and a series of short walks.

The only menu I was offered was for drinks. So Buffet or nothing. I ordered a litre bottle of Sparkling Water (€6.75).

There was no Bread in the tureen when I started my trawl, a pity, because freshly made Naan arrived soon after I had committed to Vegetable Rice. No Lamb Curry until the evening, I was advised, unless … and no Kofta which was a feature of their publicity seen afore.

Starters

Hector, why? I have long established that one cannot do a Curry justice by overloading on Starters. But there was Seekh Kebab, albeit the Chicken variety. And no way had the Vegetable Pakora come from the Cumbernauld (Scotland) factory, one assumed.

The Samosa did not tempt.

I looked at the Salad Bar, none of the Dips were labelled. Avoiding mayonnaise became the priority, lets risk the Mint content of the Raita, and who could resist Pickled Chillies?

Seekh Kebab

Peely-wally, whilst the Spice built, they were way too dry. Cue the Raita and a bite of Chilli.

Vegetable Pakora

These appeared to have been made in house, there was no sign of double frying.

With a thick batter covering, too much Gram Flour, it was difficult to ascertain which Vegetables were present.

The camera was no help here either.

Still, with a decent Spice Level, it was good to have something resembling Scottish Pakora in a European setting.

*

*

The Musak

This was relentless. Accordion-based, all too cheery, it came over as one tune in a loop. Rote Erde (Irmin Schmidt) this was not.

Having used a side plate for my Starters, I looked for dinner plates. Nope, I see.

In the spirit of the Manchester Curry Cafes, I limited my mains to – Rice & Three.

What I took to be Vegetable Rice was chosen over Plain Basmati and Chicken Pulao. There was then the chance of an Interesting Vegetable. I appear to have missed out, but there was a sufficiency of Flavour from the Rice itself. Do note the relative proportion of Rice to Curry.

Saag/Palak

The Hector has not had Spinach on this trip, this was not to be missed. Thin, Soupy, sauce-like, this was very much in the Deutsche style of – Gemüse. And why ordering any Saag/Palak Curry in Mainland Europe is risky, usually too Creamy also. This Spinach had an air of gravitas, and when taken with some Rice, proved to be rewarding in terms of Flavour.

Mixed Veggies

One could never anticipate a – wow! – moment at a Buffet. After all, everything has to be pitched for middle-of-the-road palates.

The Potatoes were a – wow! – and a – gosh! – moment, big Flavours bursting out. Add these to the Cauliflower, even better, and the Seasoning was was also hitting the palate with a degree of aggression.

Chana, the Chickpeas aside, the lighting was too dim to make out out the source of the grittiness in the Masala Mash. This was a glorious creation, a perfect complement to any Meat Curry.

Beef Qorma

The Thick, blended Masala again looked the part. However, there was no Citrus aroma being emitted, no Citrus Flavour, hence no sense of this being a Desi Qorma.

The Meat tasted decidedly – Beefy. One expects Meat to absorb the Flavours from the Masala, little sign of that here. Well cooked Beef, the strange thought of the Meat absorbing its own Beefy Flavour back from the Masala was an unlikely consideration.

Medium Spice, the Seasoning here was also spot on. As a stand alone Curry, this would have been enjoyed regardless of its dubious moniker. With the Mixed Vegetable backup, a worthy meal.

I would certainly return to Nawaab, especially for an evening session when presumably both Lamb Curry and Kofta should be available.

For Hector, this marked the end of the meal, however, more was a possibility. Ice Cream and Rice Pudding were offered as part of the Buffet. Graciously declined, I advised the waitress that I like to finish on a savoury note. I stopped myself delivering the oft quoted:

If I had room for Dessert, I’d have more Curry.

The Bill

€22.65  (£19.41)

The Aftermath

The Calling Card was presented, the waitress’ patience was commendable, but then, who else was there to talk to?

I forgot to ask if  a la carte was ever available.

My last meal in Antwerpen was this year at Le Royal café (Antwerpen Centraal) where I challenged the size of The Bill relative to the portion size. No such issue today.

Later, the stray Cumin Seed dislodged itself, the first post meal blast of liquorice this trip.

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Brussel – Mithu da Dhaba – The Return to Anderlecht

Posted on September 7, 2026 by Hector

Anderlecht, the happy hunting ground for Desi Curry in Brussel, managed to hide itself for some years, Hector Holmes is on the case. Today, the return to Mithu da Dhaba (Rue Brogniez 78, 1070 Anderlecht, Brussel, België), first visited last year when there was no reply from Chilli Grill.

After two days dining in the company of Dr. Stan, the Hector was back to eating on his tod. Arriving at 13.20, there were more diners outside than in.

Approaching the counter, the pret a manger was on display. Two trays stood out, I asked.

Mutton Qorma (€10.00) and Chicken Qorma (€8.00) were the two trays containing Masala which looked like – Curry. The avoidance of Lamb in recent times may have been in the build up to this week/month.

Plain Rice (€4.00) completed the Order. There was no immediate need for rehydration today.

I took a seat at a table in full view of the room. One diner sat at the other window side, he was tearing in already. A stream of people arrived for Takeaway, one chap gave me the nod as he departed. The only standout face in the place, and with the bib in situ to avoid the seemingly compulsory Turmeric stain on the white t-shirt, the Hector may have come across as Caspar Milquetoast. Who cares, the washing lady will thank me when I get home.

A thriving business, after all Mithu da Dhaba was not serving Restaurant Curry.

My food was brought to the table: a plate of Raita with a modest Salad on the edge, another with the Curry, Rice and cutlery already in situ

Mutton Qorma

Last year, having ordered Chicken Pulao (€8.00) as the accompaniment, the Curry and Rice were presented separately. I was then able to control the arrangement of the Masala on the Rice. Today, much of the Masala had already been absorbed. The outcome was a given, there wouldn’t be enough for the quantity of Rice.

That aside, look at the sheer quantity of Curry served. I already wished it was later in the day, this was going to be a big breakfast.

Starting with the Masala-infused Basmati, quite a kick, nothing to worry the masses. There was neither the aroma of Citrus or sense of its Flavour. With the Seasoning decidedly middle of the road, maybe it needed more.

Ten pieces of Meat, served on-the-bone, ribs, no Sucky Bones today. Soft Mutton, giving off it Pepperiness, I could see the black flecks. Green Cardamom, another tick to confirm the – Desi – nomenclature.

Hector stop!

This was no place to let the Esophageal Dysphagia become an issue. Ten minutes, the time taken for gravity to be switched on again. This did the temperature of the food no favours.

On the resumption of eating, the conclusion: if any of the Flavours of a Desi Qorma were present, it was in the Rice. The Meat taken care of, the final mouthfuls of Rice, as much as could be managed. To prolong the moment, I added some Raita to the Rice. Mint, not a favourite, bad idea, Hector.

An Observation

In the sixteen years of writing Curry-Heute, I have witnessed many a venue listing Karahi on their menu, when one could challenge the efficacy of what arrives. Is the same thing now happening with Desi Qorma? What has triggered the increasing availability, of what I have come to regard as my favourite Curry, over here in Continental Europe?

If it’s on the menu, I’ll have to try it. Venues are not getting it spot on as say Desi Dhaba (Aachen) and Punjabi Zaiqa (Berlin). As a Curryspondent once wrote: it is good that you try all these places so that we don’t have to.

Mithu da Dhaba is a fine Curry Cafe, accept what they have.

The Bill

€10.00 (£8.60) The Plain Rice was inclusive then. Outstanding value.

The Aftermath

To capture the menu board, thought I should ask permission. The issuing of the  Calling Card followed on. Suddenly, Sikander, Mein Host, was summoned from the preparation area. Possibly the youngest person in the room, hasn’t he done well?

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Brussel – Chilli Grill – A Self-Fulfilling Prophecy

Posted on September 6, 2026 by Hector

Whilst it is always a pleasure to visit Chilli Grill (Rue Antoine Dansaert 172, 1000 Brussel, België), today, they were on a hiding to nothing. Friday’s outstanding Lamm Achari at Rice & Spice (Kaarst), followed by yesterday’s Lamm Qorma at Desi Dhaba (Aachen) would surely be impossible acts to follow.

After the seemingly compulsory train hiatustravelling across the border between Aachen and Brussel, it was 17.15 before we reached Chilli Grill. At least, arriving this late meant Dr. Stan’s breakfast would have been digested, and Chilli Grill would be open for business.

The Brothers Alvi were there to greet.

I read your Blog, you go a lot of places – remarked Shahzad.

It’s hard work.

Mutton Qurma (€12.50) with Rice (€4.00), was the Order of the day. More Desi Qorma, but I’ll take it whenever the opperchancity presents itself. After a signifiant Lamb intake in recent days, at least today should have provided a break: the Mutton served at Chilli Grill has always been admitted to as being – Beef.

No more! We were advised that – the locals do not like Beef.

In eight years of dining at Chilli Grill, why has it taken them so long to realise this?

Today therefore, it would be Lamb on-the-bone, adding further to Chilli Grill’s – Desi – credentials.

Drinks (€2.00) were sorted, with no glorious Belgian Fanta seen in the fridge, Canada Dry Ginger Ale, another favourite.

I noted that prices at Chilli Grill have not changed since 2024. How many Curry Houses on the planet have managed this?

The daughter of Shahzad was waiting to depart with her father. Apparently, she is aware of Curry-Heute, now she has the Calling Card, a souvenir.

After two days of sensible Rice portions, it was back to Euroland. A mental line was drawn, Masala permitting, I knew how much Rice I should manage.

A wee portion of something Spicy was provided, just in case. Not employed.

Mutton Qurma

No Citrus aroma of a Desi Qorma, I have of course enjoyed this Curry here before. Already I could tell that this was not in the same league as yesterday’s at Desi Dhaba (Aachen).

The volume did impress, a karahi packed with Meat, hence the consequently minimal Masala would have to be eked out to make any significant dent in the Rice. Nine pieces of Meat, each of which would be halved. Two Bones, one a large Sucky Bone, the first encountered at Chilli Grill, an historic moment.

With its Oily sheen, the Masala looked the part, however, the level of Seasoning was way below what the Hector seeks. The Spices would have to work even harder to make any impact. Whole Clove, Green Cardamom, and pieces of Cinnamon Bark would be assembled on the side of the plate along with the discarded Bones. The – Desi – credentials were present, but there would be no – wow! – moment  today. Three days in a row would be unheard of.

The softest of Meat, but it was hardly giving back any more than its own Mutton Flavour. With the Masala consumed, or absorbed by the Rice, the Meat was found to be holding its own in the endgame. Such was its level of moistness, and with the palate saturated in Spice, the impact of the Mutton was seen in a more favourable light.

Dr. Stan – This was a rare, disappointing visit. Although the meat was as tender, as tasty as ever, the sauce was underwhelming and only lightly spiced.

Dr. Stan, who visits Chilli Grill more times than he lets on, also was experiencing the – Aachen hangover. Yes, Desi Dhaba was that good, and will hopefully become a fixture in our annual trips to NRW/België.

The fundamental difference was in the Seasoning. Maybe a word with – The Brothers – may be required: be brave, more Seasoning – Karrah!

The Bill

€37.00 (£31.74)   Amazing value in Brussel.

The Aftermath

Curry three days in a row already, there are three more days left in this trip. Surely not?

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Aachen – Desi Dhaba – I said: I’ll Be Back !

Posted on September 5, 2026 by Hector

Look who has joined the Hector for Curry-Heute!

To get Dr. Stan to accompany me to Desi Dhaba (Promenadenstraße 44, 52062 Aachen Deutschland), firstly, I had to sell him the night in Aachen, then ensure that enough time had passed for his customary three course breakfast to digest. Readers may wish to remind themselves of what this man is capable of putting away in the morning, by looking back to last month at Balti BLVD (Crawley). Finally, I had promised him a worthy Desi Qorma.

It was therefore 19.55 when we entered the somewhat busy Desi Dhaba. Initially, no sign of Abdul and Ejan who had made Marg and I so welcome on visit #1 at the end of March. Was that Abdul in the kitchen?

The far corner table, adjacent to a large family group, appeared to be optimum locus. Just the three weans, one performer, another practising for the 100m Curry House Olympics. Did I care? Not tonight.

There was no need to study the extensive menu, cut to the chase.

Ordering at the counter, the serving chap looked almost familiar.

Are you Abdul’s brother?

No, a friend.

However, he confirmed that he knew exactly who I am/was, and had read Curry-Heute.

Lamm Qorma Mit Basmati Reis (€18.99), twice, one Naan (€0.99), plus two bottles of Wasser Groß (£2.99) was duly relayed. Two large bottles of Sparkling Water, a rehydration break.

As the far side of the room cleared, one photo of the interior was captured. I watched the Order for the family being assembled: so little Curry, so much Bread, the Asian way.

The Naan was modest in size, served whole, a bit on the peely-wally side with some blisters but not burnt. This was purchased to share: for Dipping and mopping up.

As with yesterday at Rice & Spice (Kaarst), a sensible portion of Rice. There is hope. It is always more comforting when one knows at the start that clearing the plate is a possibility.

Lamm Qorma

The aroma confirmed all, Desi Qorma. Four masses of Meat on-the-bone were arranged on the Rice. The Masala looked wonderful, just the right amount of Creaminess, the Yoghurt being the root of the Citrus aroma and hopefully forthcoming Flavours.

The first dip of Naan, Clove, the immediate identifiable Spice, as everything kicked in. The Seasoning was noted as – magnificent.

A – wow! – moment for the Hector. There was an – Mmmm – from across the table.

This is Curry.

Super-soft Lamb, erupting with Flavour, Seasoning still to the fore. Whole Green Cardamom then Black Cardamom were set aside. The latter adding a hint of Smokiness. So much going on here, then the uninvited guest.

There might only have been a solitary Mosquito on patrol in Aachen this evening. It of course found its way to Desi Dhaba, Hector’s pheromones unmistakeable. Swat!

A Whole Black Peppercorn, then a Clove were encountered, the efficacy of this Desi Qorma further enhanced. The Spice kept building, this Curry bore no resemblance to the corrupted version of the same name.

Yesterday at Rice & Spice (Kaarst), my mind went back to Balti BLVD (Crawley). The overall Flavours here were comparably wonderful. Once again, a Chef who has created such a satisfying blend of Spices.

Wow! – moments, on consecutive days, is the Hector doing well?

Who planned this trip?

A strip of Fat on the side of one piece of Meat put – skirting – back into the frame. Keeping the largest piece of Meat to the end proved to be a catastrophic error. It was nearly all Bone, sod all Meat here. Despite having eaten enough, I still wanted more. Perhaps, next time if sharing, order an extra portion of Lamm Qorma Mit Brot (€16.99)?

Abdul made an appearance, the customary question was duly asked.

I came back, it’s so difficult to find a Desi Qorma.

Happy with that – was Dr. Stan’s initial post Curry comment.

Well spiced Curry, not particularly rich, but full of flavour with tender meat falling off the bone. It was very similar to the Special Nihari I had in Crawley last month, both in the sauce and texture of the meat.

It cannot be a coincidence that we both recalled Balti BLVD (Crawley). We recognise outstanding Curry when we encounter it. Today definitely puts Aachen on the map for future Curry stopovers.

Just the two visits to Dhesi Dhaba, both outstanding, both independently verified, and so a dedicated page and addition to Hector’s Recommended Curry Houses, is a given.  Such is the poverty of proper Curry across Deutschland, let’s celebrate when one can.

The Bill

€46.95 (£38.66)

The Aftermath

The last bus across town to Wingman was at 20.38. We knew this would be missed. An Uber was summoned.

 

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Kaarst – Rice & Spice – The Veritable Taste of Pakistan

Posted on September 4, 2026 by Hector

The Hector does turn up in some out of the way places. The trek to Kaarst from Düsseldorf via Neuss may seem arduous, but having done it twice, the Hector is getting the hang of it.

When Marg and Hector visited Rice & Spice (Badeniastraße13, 41564 Kaarst, Deutschland) last year, it was immediately apparent that this was a special venue in Deutschland. There are damn few venues serving authentic Lahori / Punjabi fayre, despite what they may claim.

Arriving at 12.40, Ahmed was front of house to greet. He offered me the choice of an inside table, or in the enclosed patio to the rear. I chose the window table at the door. All other diners chose to sit outside, additionally on the pavement out front.

Whilst the prices had not changed since visit #1, the menu had been reprinted. I had already decided upon Lamm Achari (€24.99), though did marvel at the extent of the Kofta options.

It took Ahmed a few minutes to recognise me. Having done so, he went to the counter to fetch the Calling Card. The latest version had to issued. From somewhere, his lady the Chef appeared.

Any ! – I was able exclaim.

Thus the Hector was established.

How spicy should it be?

Hot, but not crazy.

*

Sparkling Water (€3.00 / €6.00) was ordered, this was the €3.00 glass.

A complex Salad was presented. Featuring apple, grapes, tomato, cucumber, carrot, lettuce, pomegranate seeds – and a wee kick – this was totally refreshing. An amuse bouche before the main event.

An impressive array of Dips and Sundry items were then set before me. The pot of Pickled Chillies and Olives stood out. In the past I have been known to add Lime Pickle, when already on the table, to rescue a bland Curry. Today, having ordered the Achari, surely no need?

Chaps sitting out the back had to be looked after. A series of – pings – brought Ahmed back to the counter. Wolt – the food delivery service in full use. One assumes the good people of Neuss have discovered Rice & Spice.

Ahmed brought the mains. Last year, we tried to go without Rice, but Ahmed insisted we have it, all part of the package anyway. The Pulao Mutter is not to be missed, tasty Rice in its own right, and the Peas provide a degree of Diversity. Well Seasoned and with an aromatic air, there was an impressive sense of Big Flavours from the Rice alone. For once in Europe, a sensibly sized portion such that plates might be wiped clean.

A Roti, needlessly cut into four, was also part of – the meal. What is it with Wholemeal Flour, has White Chapatti Flour doubled in price? The Hector is becoming haunted by this lesser ingredient.

I would eat one quarter, primarily for dipping and mopping up.

*

Lamm Achari

Seven pieces of Meat, a couple on-the-bone, did look a bit on the miserly side. Once decanted, I accepted there was a plateful.  Should I really need more than this?

The Masala, with the Oil separating, had that special sheen that effuses quality. The first dip was a definite – wow! – moment. Chefs who know the secret of producing a blend of Spices that can create these Flavours will always be celebrated in Curry-Heute. Yet, the Flavours took me by surprise. Where was the Pickle?

As with last month at Balti BLVD (Crawley), the Achari was not in your face with one Flavour prominent. There is another Achari? Research required *!

The non-Pickle intensity of Flavour today took me towards Hector’s favourite Masala, the much loved Desi Qorma.

A variation on the customary question:

If you want anything else…

Your Masala is beautiful – I had to declare.

The quantity of Meat had the brain considering that, if there was a fellow diner, would it be possible to have an isolated extra portion of Curry to share, as became the norm at the much missed The India Club at Hotel Strand Continental (London).

The Lamb gave off its big Meaty Blast of Flavour. Needless to say, in this bewildering Curry, the Seasoning and Spice Level were well pitched.

Time to experiment. I added some of the Pickled Chillies and Olives, if anything more bulk. The Hector seeks Ballast? The added Pickle brought the Masala closer to Mainstream Achari. This Curry did not need the additives.

The Meat was being eked out, until I decided that this really was enough. It became a matter of not wanting the pleasure to end, evoking my early visits to The Village (Glasgow), when I would tell Mr. Baig, Mein Host, that it was sad to leave.

For every Curry I eat which is just – Curry – and I have to restrain myself from reporting it as – monotonous, there is the one time in possibly fifty, when one encounters a Curry as special as this.

There’s more.

Last year, Ahmed promised us Chai. I managed to secure one without milk. Today too late, and it felt impolite to decline this final component of – the package.

Milky Tea, except this was different, else I would have abandoned it. Also, I realised that spending another ten minutes here would optimise my departure from Kaarst.

Evaporated milk in tea, not had this since sailing down the east coast of South America back in the summer of ‘69. Then I found it repulsive, a catalyst to abandoning first milk, and eventually sugar, in tea. As a one off, I enjoyed this Chai, Cardamom and a Nuttiness came across.

Next time, I shall anticipate and be prepared.

Two entries only, but such is the quality here, Rice & Spice deserves its own dedicated page in Hector’s Recommended Curry Houses..

The Bill

€27.99, plus an acceptable 10%, then €1.00 for using the card machine. (£27.55)

The Aftermath

Ahmed drew my attention to the cherry blossom trees, a recent addition.

Final words with Ahmed. He described the Curry as having – Achari Masala, not pickle.

On comparing today’s Masala to a Desi Qorma, Ahmed said they will add – Korma / Qurma to their menu in a few months.

The traditional one.

But which one did he mean?

* Research reveals a difference between Pickle-led Achari and Spice-led Achari. Tarka – the cooking method of frying Spices in Oil, appears to raise a third version of Achari. The Hector now has to try and create the latter by frying Mustard Seed, Nigella, Fennel and Cumin Seeds, and not just chucking in the Lime Pickle.

This also means that the next time I encounter a Tarka Daal, recognition will be given to the fact that this refers to the Onions which have been fried in Oil, not the Onions themselves.

Bus 862 from the Kaarst ring road, departs hourly to D-Belsenplatz, the very spot I was due to meet up with Dr. Stan  on the western extremity of Düsseldorf. Serendipity.

Posted in Rice & Spice - Taste of Pakistan | 1 Comment

Köln – Royal Punjab – Good To Be Back

Posted on September 2, 2026 by Hector

It is four years since my last visit to Royal Punjab (Venloer Str. 4, 50672 Köln, Deutschland), South Indian Cuisine has been a distraction in the interim. Today a Fish Curry, after all I know what is planned in the coming days, and avoiding Lamb Curry will not be a viable option.

Arriving at 13.000. Aklaq, Mein Host, was sitting in his spot in the otherwise empty restaurant. There were diners outside, Curry on the pavement, I don’t get it.

As I photographed the current menu, Ashlaq asked:

You come from Belgium?

Was this his way of acknowledging a vague air of recognition?

I put him right, though België is on the itinerary for this trip.

Fish Kalkata (€18.90) was the first Curry I had at Royal Pubjab, back in 2017. A Fish Curry with Aubergine and Potato, if this does not match my current mood then what can? It also follows on quite elegantly from the conclusion reached in last week’s home-cooked Patia.

As is generally the norm in mainland Europe, Rice is inclusive.

A 0.4l glass of delightfully chilled Sparkling Water (€3.80) would keep me amused whilst Chef got to work.

As long this persists, Curry-Heute will keep asking – why so much Rice?

A Hector cannot eat this quantity, though as Colin demonstrated recently at Rustom Restaurant (Edinburgh), some can.

*

I decanted more Rice than I knew I would manage, always the optimist. Cumin Seeds were mixed through the Rice, how much would one pay for this welcomed addition back home?

Fish Kalkata

The aroma of the South was apparent as I arranged the Fish, Vegetables and Masala over the Basmati. This small karahi was packed. Topped with chunky Ginger Strips and a sprinkling of Coriander Leaves, the Masala looked to be suitably viscous. Flecks of Mustard/Onion Seeds were prominent in the Masala. In time, Coriander Stems would be encountered, Curry Leaves also. No Whole Spices, Curry Leaves aside, this was very much a Restaurant Curry.

The Masala was powerful, well Seasoned at a medium Spice Level. There were Big Flavours emanating from this sauce.

Three large pieces of Fish, plus a tiddler, formed the business end of the Curry. Aubergine, not everyone’s favourite for being typically encountered in its slimy form, today had not reached that depth. The skin seemed to have absorbed the Flavour of the Masala rather than the flesh. The Potatoes too had absorbed Flavour, the Seasoning here was a standout. The Fish itself tasted – fishy – never to be taken for granted. Soft Fish, nothing rubbery here, alas the Seasoning was decidedly lower.

Biting into a Curry Leaf released a smokey blast. This complemented the moderately Spiced Masala’s own Flavours.

Very tasty – was my reply to the customary question.

Back to the Potato, is any Curry complete without some element of Aloo?

Rice became questionable as the optimum accompaniment to this Curry. The powerful Flavours from the Masala were being filtered by the Rice. This highlights the fundamental issue of inclusive Rice: who is going to order Bread? Not the solo diner.

Meat & Masala can sometimes be seen as somewhat one dimensional, or should that be two? Fish and two Vegetables certainly adds the extra dimension. Why has it taken the Hector sixty-plus years to realise that this could be the ultimate combination?

The Bill

€22.70 (£19.47)

The Aftermath

With the ice broken earlier, I was keen to show Akhlaq the dedicated page for Royal Punjab which was put up after my last visit, and issue the updated Calling Card. He read each word carefully, then acknowledged his son from years back.

I was informed that there is another branch of Royal Punjab at Wermelskirchen between Köln and Wuppertal. The Hector does turn up in some out of the way places, so who knows?

For the remainder of the afternoon, there was a lovely South Indian afterglow on the palate. Maybe unexpected in a Punjabi restaurant, but do study the length of the menu.

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