Two nights in Milano, there had to be one Curry-Heute.
I appear to have used those very words last time in this city. Apart from Hector, who could forget our first Curry in Milano? Quality, Desi Fayre, in less than glamorous surroundings. Marg likes ambience, so this time, hopefully the best of both worlds.
Research brought up Kashmir Grill Restaurant (Via Domenico Scarlatti, 11, 20124 Milano MI, Lombardia, Italia), a block away from Taj Mahal Ristorante in the area to the south-east of Milano Centrale. A Qorma, albeit in Chicken, and spelled otherwise, appeared to be on offer. Hector’s confidence levels were raised by the presence of an alternative Korma – Badami Korma Di Agnello (€13.50) – which was decidedly a Creamy Yellow, and definitely not what was desired.
Down with that sort of thing.
In the reverse of last time in Milano, we took the Metro to Caiazzo. The Hector has learned that whilst in Milano, Navigli is the area in which to reside, not near Centrale.
Arriving at 14.000, there was a display of Curry, Rice, etc., on display. So far so good. The young serving chap was keen for us to take a seat and read the menu. The Hector was keen to have the contents of the three main trays identified. The Chicken Curry was described as – Korma – and – Spicy.
Desi Qorma – drew a blank.
We took a small table in the main room. A smaller room to the rear was less attractive. A young lady brought the menu.
Chicken Korma (€8.00) and Veg Pilau (€5.50) should satisfy the Hector. The availability of Veg Biryani (€6.50) was missed.
Marg was considering a Vegetable Curry (€6.00), but having revealed her hand, was persuaded to have something more grand. The Hector was also keen to establish what Chef at Kashmir Grill was capable of.
Mutton Karahi (€13.50) and a Naan Normale (€1.50) became Marg’s – choice.
Medium Spice – was relayed by Marg, I though I had better up my level to – Spicy.
Super Spicy – was offered, declined.
Marg announced that she would be having Masala Tè (€2.00) later.
A litre bottle of Aqua Frizzante completed the Order.
The waitress presented a small bowl of Raita.
Chutney.
It was Raita, and having established thus, neither of us would touch it again.
The wait was appropriate. Whilst my Curry would have been a simple reheat, the Karahi, if being prepared properly, would take some time.
Meanwhile, a couple departed and expressed their appreciation. Two chaps arrived separately, both ordering Rice, and their food came before ours. The first, a mass of Vegetable Rice, more than a single portion, surely. The second chap was not happy with his sensible portion of White Rice (€4.00), he wanted more. A different style of eating to our of course, correct, British way, comparable to ordering one Curry and four Naan.
Everything arrived at once.
The Naan, needlessly quartered, was risen, puffy towards the edges, but still a bit peely wally. Without burnt blisters, one deduced Tawa-cooked, not in a Tandoor.
The Vegetable Pilao was certainly enough for Marg and Hector to share given her preference for Bread. Featuring: Peas, Carrots, Potatoes and Beans, enough to add some Diversity.
The blast of Cloves, once sampled, was another plus.
Chicken Korma
Five pieces of Chicken, served on-the-bone, sat in a thin, Shorva-esque, Oily Masala. A Masala, quite the antithesis of what the Hector sought for many years. Tastes change, the knowledge base develops, this was how a Desi Qorma should appear, but sadly, there was no Citrus aroma.
Having hacked apart many a Chicken, partial thighs was my best interpretation of the cut. A solitary bone protruded from each piece of Meat. Once separated from the Bone, I effectively had Meat into double figures. 
The discoloured exterior of the Chicken confirmed the maximum absorption of Spice that this poultry is capable of. Cutting into the Chicken confirmed the self-fulfilling prophecy. That was it, forever more, the interior would simply taste of Chicken.
Actually, the Flavour of this Chicken was way more – Chickeny – than one might expect.
The Masala was well Seasoned, in time the Spice Level built. No Citrus, a split Green Cardamom was revealed, or was it just a small piece of Bone?
Spooning on the reserve Masala, the realisation that I could have done with more … but, Hector, you do not want a Soupy Curry!
Every morsel of Curry was consumed, every grain of Rice, sensible portions, well managed.
Within the accepted limitations of any Chicken Curry, this was certainly a fine example of the genre. But was it really a Qorma?
As I ate, so Marg was celebrating her Curry. Determined not to miss out, there was a bit of Dipping going on. It was clear from the outset that Marg had ordered something very special.
Mutton Karahi
Beneath the Ginger Strips, the Sucky Bone stood out, prominently, proudly. The Masala oozed quality. One could tell just by appearance, that this was a genuine Desi Karahi.
I dipped some Naan into the Masala. With Seasoning to the fore, the intensity of Flavour was marked, a different league of Curry from the Chicken. Hector knew he had taken one for the team. And to think Marg was thinking about a Vegetable Curry.
Marg – We waited twenty minutes for the food to arrive. On my first taste of my Mutton Karahi, I had a real blast of cinnamon and a – wow – sensation. There was a good spicy kick with sharp lemon and ginger bursts throughout the dish.
The oil added a depth of flavour and I enjoyed the Vegetable Rice. A real meal The freshly cooked Naan was round and small, but perfect to go the small amount of Rice I had stolen from Hector. I had already asked for a Masala Tea and when it arrived it completed my delicious meal.
One piece of Meat had crossed the table, I had left this to the very end.
Tender, giving of Spice, the efficacy of this Mutton Karahi was defined here. Who knows, had I ordered this, Curry-Heute might have been in raptures. Interesting that Marg experience the Citrus from the Yoghurt in her Karahi, whist the Korma was lacking this.
Did you enjoy the food? – asked the waitress as she began clearing the table.
I gestured to the empty dinner and sundry plates.
You did.
Marg reminded her about the Chai.
All was well.
The Bill
€33.00 (£28.29)
The Aftermath
The Calling Card was presented to the young chap front of house. He promised to have a look at Curry-Heute. Chef was taking a break outside as we departed. I let my pleasure be known to him. Acknowledged.
2026 Menu
With a grand Greek meal planned for later today at one of our favourite venues in Plaka, Curry #2 of this trip had to be comparatively modest. 
After a leisurely morning, though Marg might suggest that her step count and coffee intake may prove otherwise, we left our apartment, a matter of metres from 
Entering the Curry Cafe, who should be sitting, middle table, just inside the door?
Yes, it’s only two Meatballs and a hard-boiled Egg, but when encountered, it has to be considered.
The Meatballs were cut into four. Later, even these 
Adding the Interesting parts of the Salad provided another dimension. Further variations in Texture, and the inevitable question: why do Tomatoes not taste this good back home?
I’ll just have a Samosa – an announcement made so often in this scenario. Somehow, Marg always manages to make a meal. She did have her own Salad/Raita, plus purloined Bread to hand. 
It is fifty years since Hector first set foot in this city, and just for one day. This year, five nights in 
Marg and Hector had a 14.00 rendezvous with Steve, who is also here to enjoy the many delights of 
As expected, there had been a price increase since 2024, a whole 20%, main courses now cost a whopping €6.00! As 
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, 
A basket arrived with two Roti, the Keema Naan would arrive much later. How this Bread comes under the moniker – Roti – I know not. 
Topped with Coriander Stems, what a mass of Mince and Potato. The Oil was separating towards the periphery. Marg insisted that I sample it. 
tempted. Marg:
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. 
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.
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 
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 
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 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 
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.
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.
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 
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.
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.
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 
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.
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 
always got away from Steve, as it literally did once on
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.
Back to the tried and tested. One could walk from Antwerpen Centraal to
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 
Chatny? – asked Mein Host as he pointed to the Raita (0.50) on the menu.
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 
How do I always manage to leave the more chewy pieces of Meat to the end game? Do they hide on the plate?
The five venues reviewed on this trip have featured previously in
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.
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.
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.
Seekh Kebab
With a thick batter covering, too much Gram Flour, it was difficult to ascertain which Vegetables were present. 
Saag/Palak
Mixed Veggies
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.
Approaching the counter, the pret a manger was on display. Two trays st
Mutton Qorma (€10.00) and Chicken Qorma (€8.00) 
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.
Last year, having ordered 
The Aftermath
Whilst it is always a pleasure to visit 
The Brothers Alvi were there to greet.
Mutton Qurma (€12.50) 
In eight years of dining at 
I noted that prices at 
No Citrus aroma of a Desi Qorma, I have of course enjoyed this Curry here before. 
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. 
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.
To get Dr. Stan to accompany me to 
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 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.
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 
Happy with that – was Dr. Stan’s initial post Curry comment.
Just the two visits to