The fourth and final Curry of this trip: the tried and tested in Hellas, two new venues in Italia. I thought I might have managed more, however, both Greek and Italian food can be distracting.
Rasai Indian Restaurant (Via Francesco Baracca, 19, 00177 Roma RM, Italia) happened to be the fallback choice of venue in Roma today. Option #1 had gone and is now a Nepalese outlet. Rasai is Bangladeshi, but as both venues featured the much sought after Desi Qorma in their online footprint, so the Hector dragged Marg eastwards once again to Tor Pignattara in the east of the city. Pigneto, the western part of this neighbourhood is said to rival Trastevere for atmosphere. Indeed, later we found ourselves back at Birra+.
The intended means of – going east – from Termini has gone. The rickety Roma Giardinetti tram line is no more. Last year’s trip to nearby Zam Zam Restaurant therefore marked the end of an era.
Approaching Rasai from the south, it was easy to miss. With no sign above the door, we could have walked past. The – blue dot – insisted we were in the right place. Indeed, once ensconced, I went out the adjacent door, still no signage. So be it.
14.00 on a Friday, I keep doing it. Rasai was empty, except for one chap finishing his lunch. Meet Rihad, who greeted us and then arranged all that follows before taking his leave. The Calling Card was duly dispatched. Did he actually work here?
When I saw you come in, I knew you were serious about the food – you even know the names – Rihad acknowledged when I slipped in an – Aloo.
The staff were assembled, waiting patiently for the throng to arrive after Friday prayers. Rihad took the time to talk us through the Buffet. No menu was ever produced, Marg grabbed a business card.
I had never seen so much Fish Curry in a Buffet, once focussed, four different types were identified.
I was advised that the Rasai Buffet operates thus: three Vegetable courses plus one Fish.
The Hector was not having that, this was a chance in a lifetime discovery, how much, and how many different types, could I secure?
There was consultation with a senior in a language that was neither English or Italian. Hector’s desires could be accommodated. I did ask if everything set out in the Buffet was hot, and was assured so.
Rui – was the first Fish, smothered in Onions, but seemingly no Masala (bottom left, top-middle). The adjacent tray appeared to have Aubergine and Potato, Baingan Aloo, but this was Pangash Aloo. Potato in a Fish Curry, the Hector was definitely not missing out on this. As for what looked like Fish Bait, bottom right, I would leave that until later.
Top left, a different Fish Steak in Shorva. Rihad was insistent, this was not for me.
Haleem and Paya are not for Hector, advice can be taken.
I asked for Naan, with Butter, Rihad insisted that White Rice would be better,.
But the Shorva will be soaked up and disappear.
White Rice then.
Marg was not going to be part of this unique experience, other than as a witness. She enquired about Samosa and Salad. No problem. To this Marg added Roti, but later insisted she had said – Raita.
We were invited to return to our seats in the rapidly filling Curry Cafe. Marg’s food would have to be brought, time to wait, and trust.
When asked how I came to choose Rasai, I mentioned having seen Desi Qorma online. The mature gentleman was consulted once again. This was available, but no way was I putting Meat in my body when all this Fish was on offer.
For the record, other Dishes identified in the broad shot above: Daal, Saag Aloo, Mutton Curry on-the-bone, and Chicken Curry, also on-the-bone.
I waited for Marg’s Samosas to arrive before joining the queue for Rice. Another chap, who was monitoring all, waved me back to my seat and placed a portion of Rice at my spot. Thankfully, not a Euro-portion. Despite this being a new batch of Rice just out of the kitchen, it was not hot. I was about to discover that nearly everything served at Rasai would be far from hot, lukewarm at best.
Rui / Rohu
I was caught between – is that all – and – this is just the start – when a single piece of Rui was presented. Smothered in Onion, no Masala as such, clearly Bread would have been the better option here.
As I arranged the Rui on the Rice, so the next course arrived.
Pangash Aloo
As much Potato as Fish, this time there was a hint of a Shorva.
The Bits
No sooner had I decanted the Pangash Aloo when a plate with three Sides was presented. Aloo, a mash of Potato, Karela, the Bitter Gourd, a Vegetable I used to eat oft, plus what appeared to be a Tomato-Chilli combination.
Now I had a plateful.
Rui, I have had this before under the moniker Rohu, at the ill-fated Biryani House (Glasgow). Then, I had so much of it, Takeaway was necessary.
A fatty Fish – was the first observation, then the realisation that I was tasting something markedly different, a new experience. The Fishy Flavour was complemented by Chilli, a wee – kick. There was a sight Sweetness, but not in a sugary way. Seasoning through Sweetness. White inside, and bony, fit for the Hector, not the Queen Mother. Still, lots of pleasure was being had here.
I could happily have eaten loads more Rohu, and here I do know my limit, but there was more to investigate.
The Aloo Mash, being cold, was not offering much in the way of Flavour, or satisfaction. The Karela surprised, soft and not bitter, it therefore lacked what made me devour so much in a previous time.
Then there was the red pulp, a careful nibble, Tomato? Oh no it wasn’t. If there actually was Tomato in there, it was swamped by Chilli. This was fierce, and would therefore be brought into play sparingly. Back to the Fish.
As I was about to tackle the Pangash Aloo, so a Naan was brought to the table. Served in four pieces, closer to Pitta than the glorious Bread had last week in Athena. The Naan was hot, yay. This improved the enjoyment of the meal even further.
I was amassing quite a quantity of food.
The Pangash evoked a Cod Steak, as Mother used to serve. A dinner endured, rather than enjoyed. Today was different. A less intense Flavour after the Rohu, but the mouth was on fire already. There could have been more to the Pangash than the receptors were registering. I liked the thickness, and integrity of this Fish, not one I believe I have ever encountered previously. The large pieces of Potato took me back to Hellas. As one hopes, the Potato had absorbed the Flavour of the Shorva in which it sat. Pleasant, if only the whole lot had been hotter.
More food, this time a Daal, and it too was hot.
For dipping – the manager advised.
And so we dipped. Soupy, Earthy, not really my thing.
With my plate nearly cleared of all but Rice, time to negotiate Fish #3.
Kashe/ Kaski
I went up to the Buffet and having sought approval, helped myself to the Tiddlers. Tiny Fish in a red Shorva, not particularly appetising.
Kashe – advised the young chap who was also now involved in Hector’s feast. I deliberately took more Shorva than I would have otherwise. The remaining Rice would need it.
I could just about tell I was eating something. Apart from a – wee kick – there wasn’t much happening here. I spooned out the remaining Karela, better, more substantial.
Seasoning, I have barely mentioned. This was never an issue.
Meanwhile, across the table, Marg’s Roti/Raita never showed. The Salad was little more than strips of Cucumber. Marg had hot food!
*
*
Vegetable Samosa
Modest in size, chunky, the photo reveals how well filled they were, primarily with Potato. Marg:
When the two Samosas arrived they were both hot and very tasty. Inside, they were full of potato pieces, lovely seasoned carrots, and what looked like cooked seeds with a cardamom. The short crust pastry was hot in temperature and crunchy. I ate the Cucumber Salad with the Samosas to give the dish more moisture. The Samosa was full of flavour and 
was one of the best I have ever tasted. I had a piece of freshly cooked Naan which was puffy on the outside but doughy on the inside.
Quite a statement from Marg who has had a Samosa or two over the years.
Overall, an unusual combination of tasty food, once the Chilli subsided. Days like this are never forgotten.
The young chap offered – Sweet. Had Marg not been inspecting the passable facilities, the answer might have been different.
I went up to pay, the committee at the till came up with a price.
The Bill
€17.00 (£14.46)
The Aftermath
The young chap verified that Rihad was indeed an employee here, so no second Calling Card was issued. Our enjoyment of the food was expressed and appreciated by the staff. After all, it’s not every day that Hector from Curry-Heute comes to town.
I appear to have used those very words last time in this city. Apart from Hector, who could forget 
Research brought up Kashmir Grill Restaurant (Via Domenico Scarlatti, 11, 20124 Milano MI, Lombardia, Italia), a block away from 
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.
We took a small table in the main room. A smaller room to the rear was less attractive. A young lady brought the menu.
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.
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.
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?
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.
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.
Did you enjoy the food? – asked the waitress as she began clearing the table.
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.
