How time passes, it is three years since Hector cooked Chapli Kebab, a wonderful snack that has been a major feature of this year, and especially since a certain day at the end of April. Last time, a Chapli Mix had been purchased, Meat and all, ready to cook. The results were nowhere near what is served at Yadgar who have long set the standard.
Having found an online recipe to cook them from scratch – Cook with Nabeela – this seemed like a good thing to try on a day without football. To make it a meal, my own empirical recipe for Aloo Taare Ko would accompany. One cannot go wrong with this Dry Fried Potato recipe.
The Chapli ingredients were assembled, first up was blending uncooked Onion, Ginger, Green Chillies and Coriander.
The instructions said:
avoid over-blending as the mixture should remain slightly coarse for texture. How could this lot possibly blend, no liquid?
After a whole lot of shaking going on, they did. A smooth paste resulted, not coarse then. How was one meant to judge that?
Crushed Coriander Seeds, the Hector immediately reached for the grinder unit. Too fine, it looks like the outcome is not going to be as gritty as a Yadgar Chapli.
The blended paste was added to the Chicken Mince along with the Spices.
Set aside for thirty minutes, cannot get that wrong. Thereafter mix in 150g of Gram Flour. This seemed excessive, however, the contents duly absorbed the Gram Flour. The result, a cohesive Mix which was easily formed into 1cm thick patties.
This might actually work.
During the thirty minutes of chilling, the ingredients for the Aloo Taare Ko were assembled.
For once, maybe, the Hector would stick to the precise measurements given in the posted Recipe. In search of the until now, unopened Methi Seeds, I found some unopened Amla Powder, check the date. Straight in the bin. Can anyone suggest why I might have bought this? Apart from an OCD need to have everything exhibited on the – KRK – shelves, just in case.
Pakora Sauce #1 was also prepared. We needed a Dip.
In My Time Of Frying
Firstly, the Aloo Taare Ko
Frying the Cumin Seeds and Methi Seeds in the Ghee/Oil got things underway. With imminent popping expected, I borrowed the lid from my other pan, my wonderful high-sided wok now has an efficient lid.
Nothing popped. Patience, then minor eruptions.
I like this Recipe, after the popping ritual, everything goes in except the Coriander. In a true Grobschnitt moment, a reminder, the Potatoes should not look like Chips/Fries, think of Bratkartoffeln.
Frying Potatoes in so little Oil, hard to believe this can work, it does. Add Water to stop the melange drying/sticking.
Once soft, in goes the Coriander for the final minutes. Alas, today, these Potatoes lied, they hadn’t cooked despite giving off the correct signs. Cue – The Great Potato Debacle of 2011. The longer cooking did it for the Onions, everything went dark, not burnt, just not as this creation has turned out all times previously.
No more cooking, let’s transfer to the oven to keep warm.
As for the Chapli Kebab, 3-4 minutes each side – was written. No way, Pedro. The Hector was not serving raw burgers. It was nearer ten.
The Proof Is In The Eating
… and the Hector did not eat much.
The Texture of the Chapli Kebab was way too smooth, nearer – Shami – and they are far from being my favourite. Not what I wanted at all, as though the Chicken Mince had been blended also, it hadn’t. In terms of Flavour, a Spicy Burger, at least that was genuine. Why do Burger Chains sell Filet of Chicken, not ground Meat?
Edible, yes, enjoyable, for me, no. Meanwhile Marg was clearly enjoying her dinner, back for more, she ate two Chapli.
Whilst the Aloo Taare Ko tasted OK, appearance-wise, shocking. The Coriander had lost all function, Marg thought it was Spinach. (Hector has been adding Spinach to every other dinner of late.)
The Yoghurt-based Dip always works, simple, tasty.
Time to draw a line, enough already. If Marg hadn’t enthused, it could all have gone in the bin.
Marg: Hector had spent most of the day preparing the evening meal. The house was full of spicy aromas. I had heard the blender on many occasions.
We sat down to have potatoes, which had been in the oven, with spinach and onion. Two Chapli Kebabs arrived on my plate, and they smelled lovely. They looked like a flattened burger and were well cooked. I found them to be full of flavour, with a grainy texture, the blender had mixed in all the spices. Then I was ready for a second one. A lovely change.
The – Coq au vin – presented earlier in the week, with a crossover to Greek Cuisine, was – spectacular, writes Hector. Marg loved it too. It’s my Indian cooking which is falling short. The Oil could be to blame, but then it was the professionals who put me on to KTC. Maybe time to renew all the Spices in the cupboard?
This afternoon, I phoned 
Are you sitting in or Takeaway? – I was asked both by the serving chap and a customer in the queue. 
Wendy appeared with two large platefuls of Vegetable Pakora. These had been fetched from 
Peter had prepared Boiled Rice in the traditional way, i.e. a pot. For this I congratulate him, the Hector has never achieved this quality of outcome. A microwave Rice cooker is simpler, and always gives the desired outcome.
Sweet Potato, Chickpea, Tomato, a Vegetable Cury. Chana, I do not rush to, and this is certainly the first time Sweet Potato has appeared in these pages. Not a vegetable the Hector has ever purchased. There’s a simple reason for that.
There was but a threat of Spice, the Seasoning was low. Flavour, still waiting.
When cooking for company, one has to cater for the lowest common denominator, else, one isolates a Baby Curry portion. Kim cannot tolerate Spice, so it goes. 
The Oil took me by surprise. The Masala had separated, a bit of stirring required. The Lamb was on-the-bone in part, as ever Marg’s magic spoon would find the Boneless Lamb.
For Hector, let loose on a mass of Lamb Curry, and having deliberately limited the intake of this Meat in recent times, a challenge. Two pieces of Lamb and the Esophageal Dysphagia struck again. At least there was a Doctor to hand, a proper one for a change.
At the end of 2022,
Arriving at 14.15, we walked through the impressive reception area and were greeted at the entrance to the vast dining room. Mein Host was sitting at a table, busy on his laptop, and with his back to the door. Maybe later. We were taken to a table in the extreme far right corner of the room. Not much of a view for Marg, but perfect for 
Hector to spot the wean whose parents were happy to have it bang a spoon on the table for as long as its heart desired. Beyond, another family group with three weans, who of course improvised some running events, more appropriate for the forthcoming Commonwealth Games. The time of day for a family outing then, beware.
Spinach Paratha and Keema Paratha were Hector’s Bread choices. Limp, not flaky, already past their best, if indeed they ticked all the 
Next a Potato Curry which took me by surprise: Aloo Achari with its distinctive blast of Pickle. This I most certainly liked.
Across the table, Marg had helped herself to the Keema Paratha and the Cheese Paratha. The latter was certainly the least oily of the array. Marg reported minimal Cheese. Marg’s selection of Sides also included the Keema Aloo plus Chana, the Chickpea Curry, plus the Daal and Tarka options. She also took the Anda Bhurji, essentially Scrambled Eggs. This was mentioned in dispatches, and so when Hector went up to fetch a further Soupçon, this was sampled along with the Cheese Paratha. 
Marg: 
textures, and the Aloo Dish had a spicy tomato sauce. The Scrambled Egg had an interesting taste and was very enjoyable. The crispy onions (Tarka) were an ideal accomplishment, along with the Raita-yoghurt. My only regret with the buffet was that everything was cold. I did manage to go up for two fresh pieces of Paratha which were piping hot. I like my food hot. To end the meal I had the Karak Chai with no sugar which was the perfect ending to this experience. 
I had to agree with Marg re the lack of impact made by the Cheese Paratha. This is not a – go-to – Bread for Hector. I recall the first exposure to a Cheese Naan courtesy of the staff at 
A waiter came over to advise it was – last orders: the Chai & Paratha Buffet ends at 15.00.
The head waiter came over to greet, sticking very much to his script – so proud and happy to have us – evidently being his stock phrase This, we had heard already, as he served the two chaps at the next table. They were dining a la carte. He made it clear that the elements of the Buffet would remain available until we had finished eating.
With nothing else of significance happening today, and the Hector left to his own devices, why not cook? 
The array of Spices a la 
And so, in went the Lamb on-the-bone.
Two more ingredients: Garam Masala and Yoghurt, before the grand moment: adding the fresh Coriander.
Dark, Thick, a splendid Masala in terms of appearance. I have admired this consistency of Masala for decades but have rarely manage to produce it.
In terms of Flavour, three distinct sources: Star Anise, Clove and Pickle, maybe to this, add a hint of Smokiness from the Black Cardamom. A combination of intense Flavours. I wonder how many could endure this? 
Today’s Holden Tour took us Moorthorpe and Chin Chin Brewing. On realising that our train would go via Wakefield, it was decreed that
Dr. Stan, Howard and Hector entered 
Poppadoms (£0.95)? – asked the waitress.
The Order relayed, Habib was back over to catch up. Photos of previous visits, masks and all, were produced. Gagan, the head waitress this evening, was also keen to see them. 
Hot plates were brought to the table at 19.26, the food arrived momentarily.
A Lemon slice, Bullet Chillies, and almost sprigs of Coriander topped the mass of Fish Curry. The Spinach, having been a bespoke addition, prevented the presentation of a Herb Mash. With Tomato strewn through the Masala, such as it was, a most inviting Curry.
Hot food, minimal Oil – were my first tasting notes, followed by – big Spice, Seasoning might be more. However, with – Fishiness – to the fore, this was exactly what I sought. Even with the added Herb, this remained very much a Fish Karahi.
Having finished – yay!- and celebrated my Curry with Habib, I added:
In terms of appearance, almost indistinguishable from the Karahi Fish, the Prawns were well embedded. Larger pieces of Onion were the tell, Howard likes – Big Onions. 
A Soupçon of the Fishy Masala crossed the table – wow! Tonight, Howard had won the watch.
Fish Curry features a few times when I go out. Over the years there have been good ones most notably 
The abundance of Meat then Minimal Masala, put this Karahi firmly in the 
Interesting Vegetable mixed in. As a fan of Aloo Gobi, I appreciate the extent to which Cauliflower can absorb Flavours from a Masala in addition to giving off its own. Dr. Stan was happy with his choice:
The Bill
Curry in the small hours at 
We entered 
The days of Hector being recognised by the staff, and receiving the red carpet treatment, have long gone. The transfer of ownership, and changing staff front of house, means that Hector is just another punter. Once upon a time, Omar served Steve and Hector 
The portion was substantial. Defeat stared us in the face from the outset. With nowhere to take the surplus, it was a matter of doing as much justice as we could. One may ask why a Hector, who has been avoiding such quantities of Lamb for the last few months, was talked into this. It was a case of not letting Colin down. This is Colin’s first appearance in 
The Seasoning in this Lamb Balti was off the scale, yet this Curry was certainly not Salty, the epitome of Karrah! The powerful Masala had fully penetrated the Meat. Sucky Bones had added their marrow to the mix. A well pitched Spice Level, not demanding, enough. 
Colin – good thick Curry, fair size portion, as well the balance of flavours. Was well done, nice and rich, with a medium chilli heat. Textures were also good, as were the Naan and Chapattis. The Curry was a little oily and was down to the Lamb either not been cooked long enough, or not of high quality; almost like it might have been a Staff Curry for the next shift. In the Chef’s defence, they didn’t expect someone asking for Desi at midnight.
It was downhill to our respective accommodation. Worryingly, we have an early rise in what will still be – this morning. Welcome to
Breakfast at 23.00, hardly ideal, this was very much at the end of a dislocated day. Having had
Unsurprisingly, there was only a handful of customers. The staff were watching the match on a device behind the counter. 
This year’s 
The 
As ever Poppadoms were declined, and none arrived. The halcyon of Khalid and Ali have long gone. 
This was a classic Dry – 
There was a big 
A different waiter offered to pack what was left, but with nowhere to take it, this would have been pointless. The appetite simply was not there. Six hours previously, this Curry would have been wolfed down. Across the table, Howard was similarly struggling. We had become so hungry, our appetites had vanished.
Four large Lamb Chops, plus additional pieces of boneless Lamb, sat in quite a Soupy Masala, the texture of which Hector rarely achieves in his 
Over to Howard:
My heart wasn’t in it. Any comments on my Curry at 
Brunch in 
A Modest Salad with pot of Raita was brought to the table, along with a carafe of chilled water. A rehydration break duly followed.
Josh had plant
A
A manageable plate of Mince with more Masala than expected. Spot the Mushrooms. Once uncovered, they were not abundant, and could well have been tinned.
W
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A
The Rickmeister aka – The Man from Bradford – had the Hector forego a mid-afternoon Curry on arrival in 
Our party of five entered My Peshawar at 17.45. Initially, we were directed to the right, then relocated to the longer room on the left. There was a handful of other diners.
As our company studied the menu, it became apparent that Mainstream Curry was not part of the setup here. Desi Curry is what we seek, however Charsi Lamb Karahi (£22.00 / £38.00) is not a favorite, typically, too watery. The limitations of the menu in terms of both the range, and the portion sizes, became apparent to all. A quick consult round the table, we were at the wrong movie.
Karachi Restaurant
It was 17.55 when Hector, The Rickmeister, Dr. Stan, Josh and Doug entered this famous venue. Three inclusive Chapattis remain part of the deal, the tradition of 
Five modest Salads were brought to the table along with a jug of water which was quickly replenished. Just 31ºC this afternoon in 
With Poppadoms (£0.90) evidently at an attractive price, Doug ordered two. Josh was the only diner to consider a proper Starter, the rest of us know our limits. Josh, who was at 
For Hector, the main course had to be Meat Ball Spinach (£10.50) which, in the past, has been found to have even more intense Herb Flavours, than its more famous counterpart – Meat Spinach Karahi (£11.50). Dr. Stan and Josh went down the Rick Stein route.
Chicken Karahi (£10.00) was Doug’s choice. Ricky went slightly off 
There’s a Curry on 
Eight large Mushrooms in a Spiced Batter, accompanied by a sliver of Tomato and more Raita. I didn’t get to sample this, but the value was clearly outstanding. Josh:
The total number of Chapattis remains an unknown, but we appeared to consume two each, Hector’s limit. Proper Chapattis, the thin ones made from White Chapatti Flour, not Wholemeal, which sadly is becoming more popular across the land, 
The Kofta were somewhat dry, earthy, Herb-rich. Again the Seasoning here could have been more. This is when the Hector has to admit to having raised his hopes. 
This creation, ironically, looked to be closer to Hector’s preferred style: Masala with Herbs. Still delightfully Thick, today, this could well have been the better choice.
Dr. Stan: 
When the waiter placed a karahi on the table and announced – Chicken Spinach – there were a few double takes. Nobody had ordered this. Doug did the honourable thing and accepted it. He was the only person who had ordered a Chicken Curry, and as I cannot see this on the 
The discrete strands of Spinach put this in the Saag/Palak category of Masala with Herb. I liked the look of this, especially with the Chicken served on-the-bone. This is something to look for, actually, I fancy trying to cook this myself. The 
The perspective of the first photo is a hoot, it had to be posted. Either The Rickmeister has the largest hands on the planet, else this was the smallest karahi in the kitchen.
This Curry too had the appearance of Masala with Herb. The Keema added to the viscosity of the Curry. Again, this adds to the coverage of 
France 2 v 0 Maroc