Glasgow – Yadgar – The Beginning of The Big Week

Posted on April 27, 2026 by Hector

Hector has a Big Birthday this week, there may well be a series of Blog posts, even another new venue. Everyone I meet this week will assume that Curry-Heute is mandatory. Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP) has been commissioned to supply the food on the party night, ironically, not – Curry. All shall be revealed in due time. In addition to having lunch at Yadgar today, the Hector was here to settle The Bill for the forthcoming event. Payback time.

The shutters were still down as Marg drove past Yadgar just before 14.00, in search of a parking place. Chef too was arriving and greeted us accordingly. Shafiq informed us that he had been here since 13.00. He is always first to arrive and to the best of my knowledge, remains the longest serving member of the kitchen staff, Chef, even. In the next few minutes more staff piled in, Yadgar is not a one man show.

The ready-cooked food on display had surely something for everyone. Today, the Hector was foregoing the Chapli Kebab, a change to the ritual. The reason for this should become apparent later in the week.

Marg clocked the Aloo Keema Mutter (£9.00) to which she would add a Chapatti (£0.90). For the Hector, the Aloo Gobi (£6.00) looked irresistible. In the tray, no Oil, just the appearance of a rich, Dry, Vegetable Curry. A portion of Fish Pakora (£7.00) completed the Order. Tap Water would suffice.

Aakash brought the complimentary Dips and Salad, sliced Pickled Chillies being the standout.

Fish Pakora

Marg, afraid of filling herself up to soon, received four of the ten pieces of Pakora. Six pieces were therefore acquired. Marg and I never have an issue sharing a Salad, we go for different components, the outright greenery goes across the table. Suitably drenched with the red Chilli Dip, time to tear in.

No sooner had I started than I had to stop. The curse of over enthusiasm. The Fish Pakora could have been hotter on its arrival, my enforced hiatus did not help matters.

Normality restored, time to celebrate the sheer Fishiness and the Spicy Batter, joy. To this, add the Pickled Chillies, then the senses were truly invigorated.

The two Mains arrived whilst we were tackling the above. Both bowls were super-hot, so all would be well here. The Chapatti, superbly large, but signs of Wholemeal Flour. Not for the Hector any more, but suiting Marg.

Meanwhile, Shkoor, Mein Host entered his castle. On being asked – what brings you here today – it was just as well we came. The time and place for – The Big Job – was confirmed, face to face, but strangely, not the content. Somewhere, it is written.

Aloo Gobi

Beneath the Ginger Strips and Coriander, the Cauliflower seemed to be on one side of the plate, the Potatoes on the other. New Potatoes was the conclusion, small, skins on. Usually, I celebrate the extent to which the Potatoes have absorbed the Flavours of all that surrounds, today, a different revelation. I started with the Cauliflower.

Gosh! Wow! The full – Yadgar Taste – was instantly revealed, how could this Cauliflower be so good? Retaining enough firmness, fully absorbent, Spice, Flavours, everything, spot on. I was giving Marg a commentary. This was one of those very special moments, synergy, the minimal pulped Masala and the separated Oil were both playing their part. The Seasoning was decidedly a la Hector. An estimation of the Spice Level perhaps distorted by the preceding Pickled Chillies. The presence of sliced Green Chillies also created further moments –  wee sensations.

The vigour of the overall Flavour was off the scale. Being such a light Vegetable, a perfect example of the difference between weight and mass. I could happily have sat and eaten this – until the Lambs came home. What Potato?

The Potatoes may have had the required infiltration of Spice and Flavour. For once, the always reliable Tuber had to play second fiddle. The skins could well have reduced the rate of Flavour absorption. Who peels New Potatoes?

The next time Shkoor passed, I had to make him aware:

This must be the best Cauliflower I have ever eaten.

Vegetable Curry at Yadgar, I have found no better.

Aloo Keema Mutter

Chicken Mince, Potato and Peas, topped with Coriander and Ginger Strips, note the absence of peripheral Oil, actually, unnecessary liquid of any sort. This was the very definition of a – Dry Curry. I watched Marg isolate the sliced Green Chillies, no chances being taken. In comparison to the Aloo Gobi – a slight sweetness – was the Hector observation, when his own feast was interrupted to savour the allocated Soupçon. Marg has her say:

Arrived at the opening time of 2pm and chose our table. The Chicken Keema Aloo Mutter looked very appetising and we were served a fresh salad as a starter.

The Fish Pakora was lovely hot and crispy. It worked well with the salad and Raita. Meanwhile the Chicken Keema was full of flavour with the potatoes and peas retaining the spices as well. The oil at the bottom of the dish was soon mixed in and gave a rich taste to the meal. I required the salad to balance the spicy flavours and I only managed half of my Chapatti.

One may think the end of the meal was approaching, this, however, is Yadgar and the Hector is always well looked after.

Shafiq appeared bearing not one, but two bowls – Dessert. His initiative, I know not, Shkoor has been trying to have me end on a sweet note for years, so may have had a hand in this.

Caramelised Carrot in Rice Pudding plus home-made Yoghurt, it was suggested that we combine them. A mixture of – sweet & sour. This suited the Hector palate, Marg stuck to the – sweet.

Refreshing, pleasant, enjoyable, but I would be leaving with the lingering taste of the Cauliflower somewhat diluted.

Apart from wishing I had a greater capacity, the answer to – anything else – is usually a firm – no thank you. Marg was here, the place where she first encountered Kashmiri Tea (£3.50).

Mr. Anwar Sr. joined us for our final minutes.

Marg – An interesting dessert. Due to my sweet tooth the Rice Pudding with caramelised carrots was delightful and completed my meal. However, Kashmiri Tea was also on offer and I could not refuse this pink, milky drink.

The Bill

A Birthday Treat.

The Aftermath

There must have been a staff huddle in the kitchen as we departed. Maybe they were already preparing for – The Big Job?

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Glasgow – Bombaywalla – Indian Street Kitchen – Sister Ray Davies at The Classic Grand

Posted on April 23, 2026 by Hector

This evening, Howard and Hector went to see Alabama Shoegaze band – Sister Ray Davies – at Glasgow’s Classic Grand, a venue more infamous for the movies shown there back in the day. Of course there was Curry-Heute at the relocated Bombaywalla – Indian Street Kitchen (78 Union Street, Glasgow G1 3QS), however the day began with some news that maybe did not take this commentator by complete surprise.

Mariusz Duda of Riverside (Polska) has called it a day with the band. He shall now concentrate on his parallel project Lunatic Soul.

Last year, on Cruise To The Edge, the following words appeared in these very pages:

Mariusz Duda, bass, lead vocals, composer, genius, was not in a good place for the first half of the set. His usual aura was missing, minimal interaction.

Two days later, in what was to be their last live performance, there was – a bit more enthusiasm, however their final song – The Curtain Falls – defined the moment.

I saw Riverside nine times from 2019 until 2025, five times with Howard, four times with Marg, no overlap. All their gigs are described in the drop-down link – Prog Rock – Concert Reviews. In Hector’s world of Blog writing, Curry goes with Music and Bier goes with Travel hence Curry-Heute and Bier-Traveller respectively. And a special mention to Nick (?) who came over to speak to me during the break this evening between Sister Ray Davies and Chapterhouse. He told me he reads Curry-Heute – religiously – to which the reply was – I’d rather you read it with enthusiasm.

Back to Curry matters. It was only after the fire at Union Corner, as some people are calling it, that it was realised that Bombaywalla had moved from their original location on Regent Street, off Blythswood Square. The reason? Another case for – Hector Holmes.

Walking up the middle of Union Street at 17.30 would not normally be a sensible activity. Post fire catastrophe, all is blocked off meaning that there is virtually no footfall outside Bombaywalla, a situation that will continue for months to come. With George Square also out of action, Glasgow city centre is one hell of a mess. Notwithstanding the scaffolding on the Egyptian Halls adjacent to Bombaywalla which has been in situ for many years, Sauchiehall Street and Argyle Street fare no better.

With essentially the same addess, I had assumed that Bombaywalla would occupy the premises which were once Shahed’s and subsequently KoolBa (Union St.). It was therefore a surprise to find Bombaywalla in the basement beneath the aforementioned. Easily missed. Significantly larger premises, and more rent to pay, adding further to their current predicament.

Three ladies were the only other customers during my visit. They departed permitting a better range of photos of the interior. An informal setting has been retained. Even with the low light suspended above my small table, photographing the A3 paper menu proved to be a fruitless task. Instead, the posted menu is from the front doorway.

After last weeks Soupy Chettinad at nearby Dishoom, tonight it had to be Sukka, the Dry, South Indian Curry. It is almost three years since my last visit to Bombaywalla. Then – The Bombay Malayalee, A Kerala Favourite – was right up Hector’s street: Lamb Sukka served with two Malabar Parotta (£23.00). Whilst still on the 2026 menu, the price has increased from £17.95 since the last time I had this. Tonight, Lamb Sukka (£16.00) and a single Malabar Parotta (£4.00) would suffice. Washed down with a 330ml bottle of Sparkling Water (£2.50).

The two course Pre-Theatre Menu (£15.00) was not offered.

The young waitress took the Order, no sign of Sijin, Mein Host, whom I have now not seen for many a year.

In an attempt to set up the Oppo for comparison purposes, there was no signal in the basement. The waitress had me scan a QR code then enter a complex password. Sorted, eventually. In addition to Curry matters, I appeared to be in commentary contact with people from all over the world re – Riverside.

The ladies departed, Hector became the sole diner at Bombaywalla.

Flaky layered flatbread made from Indian white flour – was the description given on a previous Bombaywalla menu. Tonight’s Malabar Parotta was certainly not made from white flour. Wholemeal Flour, I have been deliberately avoiding, too powerful a Flavour. This Parotta was way too – brown. Layered, yes, but crispy, not the super-soft, malleable Bread which has Hector describe it as – The King of Bread.

Lamb Sukka

One whole Green Chilli, just in case, and a mass of possibly the Thickest Masala served in this city. Don’t let the Coconut Topping be off-putting, this is no Kiddies Korma. Curry Leaves protruded from the Masala, whole Black Peppercorns would reveal themselves. Ten pieces of Meat, at this price, I should hope so.

As anticipated, this Curry was intense. An acute attack on the senses. Sometimes, one has to wait for the South Indian Smokiness to register on the palate, this was an assault. The Seasoning was most certainly in the – brave – category. The Spice Level may have been the least significant feature, but the Green Chilli  sat there if more was required. Not tonight. There was enough happening already to stimulate the senses.

Hector accepted there was a problem. The Parotta was adding little to this Curry other than being a means of mopping up the Masala. Way too crispy. When the waitress had finished clearing the adjacent table, I called her over.

I expect a Parotta to be white, soft, this is far too crispy.

She said it would be replaced, it would take a few minutes.

The dilemma, wait, let the Curry go cold, or continue with the Bread I had. If a combination of both was possible, that was the tactic, before it was strategically withdrawn.

Cue the opperchancity to establish when Bombaywalla moved to these premises and comment on the events without. November, apparently and she confirmed that it is hard to run a business under these conditions.

The replacement Parotta was decidedly softer, but still not the correct Flour, and this one was far too greasy. Buttery is expected, this was beyond that, comparable to my own feeble efforts in making Parotta from scratch.

This was relayed to the waitress – Is there a new Chef?

She offered to change it once again. This seemed pointless if the same dough was going to be employed.

I think I have embarrassed you enough – was my way of concluding this incident.

Having tentatively eaten a couple of pieces of Lamb, it was time to address these properly. Tender, yes, but such a dry interior. Monday’s Nihari at Khyber Sheenwari set a new standard for juiciness, but that had an accompanying Shorva. So the Hector is seeking a Dry Curry that retains its inherent moisture? The Masala which shrouded the Meat provided the full Sukka experience, once this had dissipated, dry Lamb. A fine example of when alternating with an Interesting Vegetable can provide so much more. As medium-cut slices of Onion in the Masala become more prominent, why was I avoiding these, I realised the end game would be quite a challenge.

Can we see the Hector seeking Sabji,  a Mixed Vegetable Curry, as the optimum soltion in time to come.

The Parotta was abandoned, a crime, the remaining Masala had an overabundance of the pulped Onion slices. Two spoonfuls remained. The Flavour remained true to the beginning of this meal, a bit of a slimy finish, done.

The Bill

£20.00   A bit of an unprompted, nor announced, price adjustment here.

The Aftermath

I showed the photo of Chef and Sijin from my first visit to Bombaywalla. Behold, sitting on a bench in the gloom behind me, Chef! He recalled the moment, but no mention of Sijin.

The original premises were abandoned, wait for it, after an electrical fire forced them out. Not out of the frying pan then.

The lack of footfall in Union Street could finish them. Who knows when the street will be reopened.

Finally, it appears that Derek has already facilitated the first steps towards the removal of the scaffolding on the Egyptian Halls, but two building sites at the top of Union Street, help ma boab.

Sister Ray Davies supporting Chapterhouse

On the next block south of Union Street lies the Classic Grand. Only eight in the queue at 18.45 for the 19.00 door opening. So few queuing, but who ever wanted to be seen queueing outside the Classic Grand?

Sister Ray Davies were first noted in edition #166 of – Prog – magazine. Two chaps from Muscle Shoals, Alabama, USA, who released their first album – Holy Island – this year. A concept album to boot, inspired by Lindisfarne, the place, not the band. Adam Morrow, guitar and electronics, discovered Lindisfarne on the drive to a gig in Glasgow with a previous band. The name of the new band is an amalgamation of Sister Ray, a Velvet Underground song, and Ray Davies, leader of The Kinks. Adam’s partner in Sister Ray Davies is Jamie Sego.

Hector took a spot at the front, Howard was on his way. As for Chapterhouse, I have listened to some of their material, not as – Spacy – as Sister Ray Davies. Standing for 135 minutes might be enough this evening.

On the videos for the album, Jamie Sego is clean-shaven, tonight, a classic Country-Rock beard. So, was that him? Hector does not do Country, Blues, Reggae, Northern Soul, any Soul, or (C)Rap, hence the drift towards European Rock and Jazz commencing in the 1970s with Edgar Froese’s (Tangerine Dream) first solo album – Epsilon In Malaysian Pale.

If I am correct, Iona kicked off the half hour set. Evoking Michael Rother, throbbing rhythm, colourful guitar phrasing with maybe a mini-nod to Hank Marvin, and never drifting from its subtly varying few chords, a la electronic Krautrock of the 1970s. Following on, to this structure, Aidan adds the haunting synth which made Winter Is Never (Tick Tock) such a standout on the recent Gazpacho tour. The Neu ‘75 album, again Rother, comes to mind. Laid back vocals is Adam Morrow’s style, do not detract from the buzz-saw guitar and haunting melody.

Two guitars and a box of tricks. A live drummer is always better than the synthesised version. A new band, just starting out, maybe one day.

The room was about a third full when Sister Ray Davies took to the stage. I was impressed at the respect shown by the Glasgow audience. We listened, then applauded with enthusiasm. Howard appeared at my back offering to fetch me a Bier, offer declined. No Bier before, or during, a gig.

An album, whose title track – Holy Island – is only 24 seconds long, it may have been inserted at any point this evening. Without my usual source, no definitive set-list.

Their set finished, Howard and Hector retired to the bar, a matter of metres way – let’s get Bier and talk loudly throughout the main band – I suggested callously.

Why do people do this?

At the merchandise was Adam Morrow in person. A t-shirt was duly purchased. I informed him that I came to see Sister Ray Davies, and had little interest in Chapterhouse. How many were we?

The Stone Roses as an influence to all subsequent Shoegaze bands is a given. However, Hector was into the Deutsche bands which inspired them, CAN, in particular. On mentioning Michael Rother and Neu, I was unsure if Adam recognised my references. Rother always has a live drummer to sustain the Motorik beat, I put this to Adam as something for the future. An added touring expense, maybe Sister Ray Davies could become big enough to justify this? 

Howard bought the cassette of the album, they had run out of CDs, a good sign. In the gloom, we managed photos.  

Chapterhouse

A five piece, so three guitars plus bass. Howard had advised that Chapterhouse would play all of their first album – Whirlpool – dating back to 1991. Having listened to it this afternoon, too bitty. Let it flow, develop.

I gave them half an hour. Another Shoegaze band I have seen, Gazpacho they are not.

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Glasgow – Khyber Sheenwari – Shinwari & Peshawari Cuisine

Posted on April 20, 2026 by Hector

As the number of Afghan restaurants in Glasgow grows, Curry-Heute as ever, shall focus on those which are not simply – Grill Houses. Anyone can grill meat, creating a Masala worthy of these pages is another matter. However, a decent – Qozi – with a sauce on the side, could also attract.

Khyber Sheenwari (61 Bridge Street Glasgow G5 9JB) opened towards the end of 2025, in the premises previously occupied by Al Sultan. Having checked that venue out back in 2018, it appears their Qozi never had Hector cross the threshold after all.

Khyber Sheenwari serves the glorious Namkeen Karahi (£31.99) by the kilo, Hector is open to offers. Charsi Karahi (£31.99) has less of an attraction these days, however, the half kilo (£16.99) may one day tempt, time will tell.  Open seven days from noon, suitable hours for Hector’s optimum eating pattern.

Being a Monday, Marg was accompanying once more, Keema Aloo (£7.99) surely had her name on it. Alas, whilst the Hector recorded the menu, Marg declared it to be a Salad Day: Greek Salad (£4.99) plus Lamb Samosa (£3.99) – 4pcs.

Trying to avoid a Lamb overdose, the Hector ordered the Keema Aloo, only to be told minutes later by the young, charming waitress, that this would not be ready for another forty five minutes. Nihari (£10.99) it would have to be then, with one Plain Naan (£1.50). The Order seemingly sorted, Marg added Karak Chai (£1.99) to be presented as soon as. It was agreed that Marg’s selection of Starters should arrive with the Nihari.

A bottle of tap water was already on the table. This would suffice. I did take special note of the cutlery, sexy utensils.

There were only two diners present on our arrival. They were sat far away, in this vast, linear, restaurant. The investment in the bright décor must have been substantial, one often wonders where does the finance behind these conversions come from?

Tanga’s Khyber Sheenwari, may be the full name for this establishment. An online source relates that Tanga, the founder and head chef, fled the war in Afghanistan aged ten. Brought up in Pakistan, he learned the Shinwari and Peshawari cooking styles. That this business is not just about Grilled Meat is why the Hector was here.

Moments later, the waitress brought the Karak Chai. Presented in a glass, its milkiness says everything about why the Hector does not go there. Marg loves it.

The waitress brought a Salad and two Dips. Marg asked if this was her Greek Salad. With no Feta, clearly not, this was the inclusive accompaniment, for the Samosa, one assumes. Featuring both black and green Olives, way more than a – Modest Salad.

Quality Olives, soft and juicy, leagues above than what comes in Hellas and Italia.

When the Greek Salad arrived, the presence of Lime wedges puzzled. Somehow, the greenery in the complimentary Salad ended up being mixed in with the Greek. Marg cannot have too much Salad.

The red Chilli Dip rates a mention, appreciably superior to the sweet stuff which prevails.

Lamb Samosa

Four, as promised, tiny. Great for sharing I suppose, not going to spoil the appetite here. The shot of the interior did not reveal much Meat, however, Marg was satisfied:

The Lamb Samosas came in four small pieces. They were hot & crispy with meat, potatoes and peas. Tasty and enjoyable.

The Greek Salad did not disappoint. Plenty of red onions, feta, some peas, a piece of radish, chopped cucumber & tomatoes and small pieces of lime. I tried to squeeze the lime, as I did not want to eat the rind. I added the lettuce (from the other Salad). Did not add any of the sauces. Overall, it was a good meal for me.

Indeed, we had amassed quite a feast on the table. And as Monday lunch is always on me, the prices were making the Hector feel good.

The Plain Naan was served whole. Despite the central perforations, the Bread had suitably risen, particularly towards the perimeter. A bit peely-wally in appearance there was the beginning of burnt blisters. The darker hue brought Wholemeal Flour to mind, fortunately if present, not intrusive. A decent Naan, I managed about half.

Nihari

The size of the bone had me gobsmacked. At this price I expected the small Lamb Shank one sees in Farmfoods, this was the real deal. The sheer volume of Lamb on-the-bone guaranteed a good feed, possibly double the quantity had in my last two Nihari experiences at New Cafe Reeshah and Sheerin Palace.

Sliced Bullet Chillies, Ginger Strips and Coriander, together formed the impressive garnish.

The Shorva was unlike any seen before in Nihari. Typically, the Shorva is brown, Bisto-dark brown. The colour somehow defines the expected Flavours, and so this decidedly pale Shorva intrigued. Let the Dipping Fest begin.

The Spice Level would never grow above moderate, except when the Bullet Chillies were introduced. The Seasoning had me won, Earthy Flavours as opposed to the Cinnamon dominant versions I have come to expect, I could have just stayed here with – ma broth.

Watery – is how one Southside Curry House describes their own Nihari-Shorva, this was not. The level of viscosity here was to be commended.

The Lamb was removed from its bone easily, had this Dish been served boneless, it would have lost its charm. This was the Tenderest of Meat at the absolute end of the spectrum. So soft, juicy, and with the Shorva, a delight to behold. No dryness, here, minimal chewing required. The Hector had to take care not to get too carried away. Slow eating, savour the moment. This distinctively light coloured Shorva was giving this Nihari an edge. Best I’ve ever had? Possibly.

Who needs a Keema Aloo or Charsi Karahi?

Well into our respective Dishes, the waiter, who had kept his distance prior to this moment, came over to ask the customary question. The food was suitably praised, Marg began the interrogation.

Khyber Sheenwari has been open seven to eight months. We were assured that the presently near empty restaurant would fill up later. At evenings and weekends the place is full, tables for twenty being a common occurrence. This is the largest Afghan restaurant I have been to in Glasgow, so quite a feat. The relocated Namak Mandi, around the corner, is surely larger still. Hector has been put off further investigation, their menu has decidedly limited – Curry. Namak Mandi is advertising good deals on Mondays and Tuesdays, albeit for Charsi Karahi. Whether or not this includes afternoons will have to be established. May the fourth might provide the opperchancity.

Meanwhile, let’s celebrate Khyber Sheenwari – good food, competitive prices. However, they have one outstanding feature over all other Afghan outlets in this city – accessibility – Bridge Street Subway station is metres away, and also the O2 Academy. Two blocks from the River Clyde, surely, some can cross to the Southside where an adventure in dining awaits.

The Bill

£25.81 This included a 10% service charge.

The Aftermath

A wander to the rear of the premises revealed a line of four Majlis, with associated Toshak. The curtains for one booth had been drawn, so that’s what happened to the young couple who had entered earlier, the lady sporting her Burka. If sitting on a cushion to dine, is the means to avoid revealing one’s face, then so be it.

The waiter cordially received the Calling Card. Had Tanga been on the premises, I’m sure he would have been summoned. Next time? 

2026 Menu

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Glasgow – Curry Pot – A West End Curry

Posted on April 18, 2026 by Hector

With a Scottish Cup semi-final ongoing at Hampden Park, this afternoon was not a good day for a Southside Curry. Instead, a West End favourite: Curry Pot (139 Dumbarton Road, Glasgow G11 6PR).

At 14.30, the Curry Pot sign was illuminated, the sign on the door had yet to be turned to – open. However, one lesson learned in Deutschland over the years, never be afraid to try opening a door. Chef Suriya was busy in the kitchen, as I waited to be noticed, I spotted something new, a small chalk-board on the counter – Weekend Specials. And just how special it was – Monk Fish Tikka Masala (£10.95). A first Fish Curry at Curry Pot. As ever, Mushroom Rice (£4.00) would accompany.

I took my usual spot, the largest of the three tables in this essentially, – Takeaway – venue. A chap came in soon after and ordered Chips & Cheese. He sat at the small table nearest the counter. No interaction, the Hector was watching extra time being played at Hampden. Not a favourable result as it happens. Falkirk will now not be holding back on the final league match of the season against The Famous.

A twenty five minute wait, respectable. Meanwhile, Simrat, Mein Host, entered with supplies.

Good to see you – was part of the exchange. Hector has not been to Curry Pot since the first days of 2026.

Biryani – advertised on the wall, but not in the menu, had been a consideration before the Fish Curry was spotted. It remains to be established just how much more Flavoursome the Biryani could be here. The Mushroom Rice, always impresses. The portion size exactly matches the Hector appetite. Not a grain of Rice would be wasted.

Large pieces of Mushroom, as fresh as this admittedly – Ballast – can be. Nevertheless, Hector regards Mushroom as an Interesting Vegetable. With enough Flavour from the Spiced Rice, almost a meal in its own right.

Monk Fish Tikka Masala

I have not seen this Masala at Curry Pot since my fist visit. Orange, viscous, a hint of Cream, typical of a Tikka Masala, however, back in 2013, it was meant to be a Methi Bhuna.

Four large pieces of Fish were buried in the Masala. Each piece of Fish would be subdivided, sufficient, and fantastic value given the inflated price for any Fish Curry across the UK.

Tangy, the Masala almost took me to Europe, approaching Sweet & Sour. Slivers of Caramelised Onion were encountered. What I took to be a flattened Black Cardamom was set aside along with a whole Clove. Whole Spice, in Curry-Heute, the mark of a Desi Curry. Thus, the fayre at Curry Pot stands out, this is a cut above the Mainstream.

Medium Seasoning, a Spice Level that built steadily, comforting, satisfying.

The Fish, soft but firm, such that its integrity was maintained. Nothing rubbery here. There was even a sense of – Fishiness.

Simrat came out to ask the customary question. Much of the above was related.

Most other Curry Houses use Salmon or Haddock, so Simrat told me – Monkfish has its own taste.

That last statement set me thinking. When having a Fish Curry abroad and there is no declaration as to what the aquatic component might be, the Flavour today is what I have encountered. In terms of a Fish Curry, perhaps what I have come to recognise is actually the distinctive Monkfish?

The debris set aside, back to enjoying my meal. It tasted all the better knowing that in the city centre, this Curry would double the price, and more.

The Bill

£14.45 Today, the Mushroom Rice was charged at £3.50.

The Aftermath

Simrat had joined me at the counter-table. A Naan and Palak was his choice of lunch.

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Glasgow – Sheerin Palace – Kofta Anda Day

Posted on April 15, 2026 by Hector

The Southside, the home of Desi Curry in Glasgow. Sheerin Palace (300 Allison St, Govanhill/Crosshill, Glasgow, G42 8HQ) is a prime example of the Curry Cafe scene, a humble establishment primarily a Takeaway, but always appreciative of those take a seat.

Wednesday, and Saturday, is Kofta Anda Day, Meatballs plus a hard-boiled Egg served in a Desi Shorva. Howard has become a Wednesday regular, is it really fourteen years since we last dined here together? On that day: Kofta Anda plus a share of Fish.

14.00 was the rendezvous time.

Howard was in situ at my favourite table.

We studied the Fayre on offer, only three prepared Dishes at the that time. On another day the Vegetable Curry would have been a must, maybe with a Chapli Kebab to add further protein.

Howard considered having a Chapli today, but we both knew, one Curry portion accompanied by a Naan, each, would be sufficient.

Howard ordered a Mango Rubicon (£1.50) the only price I can quote with confidence. Tap Water for Hector.

Howard, you can ask for a glass.

I saw two bowls of Kofta Anda being placed in the microwave, unlike a thicker Masala, Shorva is evidently not destroyed by this method of reheating. Ali, Mein Host, was busy in the kitchen, he may have cooked the Naan.

Two Naan, served whole, always a plus. With a Buttery Sheen, puffy, risen, blisters, sound. I would manage around a half, Howard a bit more.

Kofta Anda

Four Meatballs, one hard-boiled Egg. As Howard is always keen to remind us:

  • one egg is un oeuf.

The first dip of Naan in the Shorva took me back half a century, authentic, traditional fayre. The sharpness caught the back of the throat as Curry did in Hector’s formative years. The Seasoning was spot on. The Flavours, remarkable as always. I picked out two hard shards, Cinnamon, possibly Star Anise. So much pleasure and the solids not even tackled yet.

It was difficult to establish the level of Spice in the Kofta as the palate was well saturated by the time they were halved then spooned. However, their Meatiness came across, Umami! Then the Egg, a juxtaposition of Textures, without this, the Curry would not be the same.

Our serving chap left the counter and brought more napkins, an opperchancity to sing the praises of Sheerin Palace.

This is food! – I exclaimed.

He asked if we had had their Nihari, I could answer in the positive. Paya was then mentioned.

No thank you, Paya and Haleem are not for me.

He disappeared to the kitchen then returned with a Soupçon of the Palak Chicken which had just been prepared.

Palak Chicken

By coincidence, the very Curry that Craig ordered on his one and only visit to Sheerin Palace with Howard and Hector.

Yes, we shared this. A mass of Herbs, not the alterative interpretation of visible Masala plus Herbs which I prefer. As ever, the Chicken was incidental.

Howard: Sheerin Palace has been on the radar for the past year thanks to a well known curry website. The attraction is Kofta Anda. On the surface it’s a simple dish of meatballs and boiled egg and shorva. Yet it is much more than that. The meatballs are excellent and the single boiled egg makes a big surprising, difference. But the star of the show is the sauce. Seemingly thin, in a good way, the flavour recalls a different, older era. An old fashioned flavour that’s superb, which, combined with a nan/chapatti, is the perfect light but filling lunch. In these post covid times, that’s special.

It’s about time Howard tried Nihari, available most days on demand.

The Bill

£9.50 / £11.00      Hence I can quote the price of the drink.

The Aftermath

I asked if there was a menu. That stumped the chap. In all my years of coming here, no menu, no price list. I don’t know why. Needless to say, prices are a fraction of those across the river, and it is still – cash only.

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Glasgow – Dishoom – It Is What It Is

Posted on April 13, 2026 by Hector

Our Cafés – is posted above the list of eleven branches of Dishoom, around the UK, on their decidedly impressive website. One day, someone might offer their services such that Curry-Heute can be displayed in a more contemporary style. Dishoom, a chain therefore, not something I rush towards, and after today’s visit to Dishoom (6 – 11 Nelson Mandela Place, Glasgow G2 1QY), it is evident that the company have a markedly different interpretation of what makes a – Curry Café. Open daily from 08.00, this could be Hector’s dream venue.  Alas, I do not see – Desi Nashta – on the menu here. Dishoom is not comparable to Hector’s favoured Southside Curry Cafes. Located in the very heart of the City of Glasgow, Dishoom is very much a – Pukkah Restaurant.

Dishoom is housed on the ground floor of what was once The Glasgow Stock Exchange building. Entering at 14.00, I was surprised to see the size of the place. A bar with seating on the left, a dining area to the right, then two further dining areas to the rear. The young chap who greeted at the doorway gave me a choice of tables and commented on the fact that he was able to do so:

Not used to it being so quiet.

This is quiet? You’re doing very well.

Thank you.

By the time I departed, the place was nearly empty, else the interior photos could not have been secured.

I accepted a table between a mature couple, who were almost finished their meal, and two ladies who had. The chap was having what looked like a Dosa, but I don’t see that on the menu. His lady had some Vegetable snacky thing which was of no interest to this commentator. I managed to sneak an early photo across their bows. On my left, the two ladies, whose conversation I had to hear regardless of their intention. Such was the close proximity of the tables, I was made aware of the 12.5% service charge. The menu states that this – entirely optional – and can be waved if you tell the management why you feel the service was not up to scratch. Inviting a challenge, in Glasgow, bring it on!

The mandatory screaming wean was well away to my right in the rear room. Pity the rest.

Bombay comfort food, street food – call it what you like, the Hector was here for Curry, and the choice was actually minimal. One of two Dishes available only in the Glasgow branch – Lamb Chettinad & Malabar Paratha (£19.50 / £25.90) and another featuring Haggis. Truly. The Tamil-Nadu Chettinad and Parotta is the only reason the Hector was here, so much for – Bombay fayre. Despite the online version showing two, the waitress advised that the – half portion – only comes with one Malabar Paratha. As this glorious creation is not featured in the – Bread – section of the menu, no chances were being taken, one could be eked out. I was assured the half portion of Chettinad would be sufficient.

With no small bottles of Sparkling Water on offer, Tap Water sufficed. My goblet was filled with pleasantly chilled water from a jug. The jug was duly withdrawn.

Given the number of people in the restaurant, the wait was appropriate. Some seemed to linger after their meal. With the second side of the A3 menu devoted to – Drinks – plenty to choose from. Do people use Dishoom as a bar?

Lamb Chettinad & Malabar Paratha

The metal tray, the Banana Leaf, no plate. One is used to eating directly from a handi/karahi. The karahi was at the minuscule end of the scale. Is that it? – was an inevitable thought, and how much bigger would the – full portion – have been?

The whole, Dry Red Chilli on top was a welcome sight. This usually means business. Curry Leaves, a threat of Coriander and but a single Ginger Strip enhanced the garnish.

I counted six decent-sized pieces of Meat in the Soupy Masala. Two more tiddlers were subsequently encountered.

Malabar Parotta, not to be missed, and usually charged at an outrageous rate, beware. The standard size for this King of Breads, today’s was decidedly crumpled, brown, not the – white – one might expect. The softness, layering, all present, a delight for Dipping. Malleable, not crispy, yet crispy enough. This would be fun, and with careful management, I did retain the final piece to wipe the karahi.

Chettinad, another new source of South Indian cuisine which has appeared in the city centre in the last few years. When dining in a chain restaurant, there is always the question – where is the food actually cooked? Given this Chettinad is reportedly unique to Glasgow, then logically it had to be prepared in house. The Dishoom website claims all food is freshly prepared on the premises. So no shrink-wrapped re-heats here then. Does that then mean the in-house Chefs are robots, following a script written elsewhere? Does it matter?

The first dip instantly revealed the hoped for – big smokey hit. Authentic Chettinad, but as always, and especially having just returned from München and the highly recommended Dessi Tadka, why does Chettinad as served in the UK, have to be so – Soupy? Maybe I have just come to prefer Sukka? As I ate I more, I began to appreciate that this Masala did have a worthy viscosity, the aforementioned pulped – Tiddlers – helping here.

The Spice built steadily, the Seasoning pleased, the taste of South Indian Curry was well represented here. Tender Meat but with a dry interior. The Lamb had not been given time to absorb the Spices. The Southside, this was not.

Satisfying, more Curry would have been better, but then it’s facing up to city centre prices. Does Glasgow need a Covent Garden chain? Given the number of people here when I entered, apparently so. Elsewhere on the menu, Charred Lamb Chops (£19.90) may well be in the style sought after, but for two Chops? If I want to visit a chain in Glasgow, I’ll stick with Akbar’s.

The Bill

£21.94   Including the – optional service charge.

The Aftermath

The Calling Card was presented to the waitress, I hadn’t spotted anyone else who may well have reacted more.

I asked the waitress to pass the Calling Card on to her manager.

I’ll give it to her.

I waited thereafter for a few minutes. No-one came, so it goes.

Now to go and see what they have done to my city.

I note that Bombaywalla Indian Street Kitchen has relocated to Union Street from off Blythswood Square, lucky white heather… 

2026 Menu

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Glasgow – The Village “Curry House” – A Home, From Home

Posted on April 11, 2026 by Hector

Marg joining Hector for a Saturday afternoon, ritual Curry? The Hockey season must be over, which ironically means even more Hockey. And so Hector was driven to The Southside, passing the home of The Famous. Somehow, they only have two more home matches out of six left this season.

Arriving at The Village “Curry House” (119 West St., Tradeston, Glasgow G5 8BA) at 14.50, we were greeted at the door to the Function/Overflow room by a person I took to be an event organiser.

A wedding party was imminent, still, the Hector was invited to record the set-up.

In the main dining room, not a soul, though two tables would be filled by the time we departed. The aroma of incense permeated the seating area.

Dr. Hanane may be no more, instead, another familiar, young waitress greeted. A Saturday afternoon, no lunch menu, a challenge for Marg who did not wish to overfill her stomach. Masala Salmon (£9.95) accompanied by a House Salad (€3.50) was her solution. Perhaps – Salmon – was a consequence of witnessing Hector’s humble creation midweek.

*

*

For Hector, it could only be Lamb Desi Qorma (€14.95), well it has been ten days since my wonderful Kalb Qorma at Desi Dhaba (Aachen). Yes, the Hector was abroad for a fair bit of March, if nobody noticed.

To accompany, the favoured Mushroom Rice (£3.95). To complete the Order, a large bottle of competitively priced, Sparkling Water (£3.95).

Spicy – was noted by the waitress, also – on-the-bone.

*

Mr. Baig, Mein Host, came over to chat. I still cannot bring myself to call him – Archie. Our recent travels were outlined. Once again, he related how much of a struggle it is to honour the prices on the menu. The cost of Tomatoes, Cucumber, Lettuce and Peppers have increased dramatically in recent days.

Telling him – Marg has just ordered a Salad – was perhaps of little comfort. I took the opperchancity to advise him – you don’t have to buy Peppers!

We settled down for the wait. A Saturday afternoon, Nelson Street was unusually quiet. But then why take a car into the city, so many diversions and no-go areas. I have yet to see the catastrophe at Glasgow Central.

Adam wheeled out the fayre. This, I was told, is the new system. No more carrying plates. It is labour efficient.

House Salad

Am I being serious? Marg loves a good Salad. Those who witnessed the stream of Marg’s creations in the Lockdown Years, know she can produce something special. Today’s was more traditional. Needless to say, the two elongated Pickled Chillies would cross the table.

Masala Salmon

Presumably once coated in Masala, this has dried in whilst cooking. Marg:

A different choice for me me, when it arrived I knew it was the right option. A large piece of grilled salmon with crispy skin and juices to give it flavour. I added my large salad of lettuce, cucumber, tomatoes, red onion, gherkins and the red cabbage which accompanied the fish dish.

There was a red sauce with the salmon which I poured over the salad. It had a sweet and spicy taste to it, and gave more to the salad. I thoroughly enjoyed the dish.

Across the table, Hector was getting down to business. A sensible portion of Rice after witnessing so much wastage on our recent European trip featuring Curry in three countries. Fresh Mushrooms, a sufficiency to act as the Interesting Vegetable.

Lamb Desi Qorma

The heated stand was new. As one who always retains Masala for the second half, a welcome addition to the infrastructure. The photo on the menu features almonds, where were my Almonds. Ginger Strips would have to suffice.

I counted the Meat into double figures, two bones only, one – Sucky. Plenty, and with the well judged Mushroom Rice portion, every morsel would be managed.

I decided to leave one of the acquired Pickled Chillies to the very end less, inadvertently, turn my Qorma into Achari.

The Masala looked divine. Thick, with an oily sheen, the aroma of Citrus confirmed this was what the Hector sought. Green Cardamom would be extracted and set aside as and when encountered. Whole Spice, Desi Curry.

From a slow start, the Spice peaked at a still comfortably high level. The Seasoning could have been a tad more. Beautiful Lamb, it’s only when one encounters Meat of this quality that one can look back to other venues and wonder of they have skimped. Biting into the Lamb, a blast of Spice. Saturated Meat, again, a parameter which defines efficacious Desi Cuisine.

On taking the remaining Masala, the Oil had separated, a quick stir required. How much do I like this Curry? I could be back here tomorrow and have the same again. Once upon a time I would have.

Just as well this was before the era of Curry-Heute.

*

*

Somehow there are still around half a dozen city centre, or thereabouts, venues I have yet to visit, plus three which have relocated. Hector’s work is never done.

The Bill

£36.30

The Aftermath

The Wedding Party was underway. There are no photos.

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Hector Cooks – Don’t Try This At Home

Posted on April 9, 2026 by Hector

With Marg having dined out earlier, Hector was left to his own devices. An opperchancity to experiment, see what happens. Inspired by Monday’s visit to Dessi Tadka (München), why not attempt a replica of their glorious Fisch Chettinad?

A piece of Salmon was defrosted, to be added late on in the cooking of the Curry. To start, an assembly of Spices and Herbs.
In order to create the South Indian Smokiness, whole Dry Red Chillies and Dried Prawns were dry fried along with Cloves, Cumin Seeds, Black Onion Seeds and Green Cardamom.

The required burnt aroma was quickly released, get some Oil in before they turned to soot. Unbeknownst at that moment, I probably killed the Curry but adding too much Oil.  Garlic & Ginger Paste were stirred in before adding a finely chopped Onion.

After the Onions etc. had been given a good fifteen minutes to soften, one large Tomato, sliced Green Chillies and chopped Coriander were duly added. It didn’t look right, and so a second Tomato went in.

To this, the remaining Spices and Herbs: Curry Leaves, Kasoori Methi, Turmeric, two different Garam Masalas, Kashmiri Chilli Powder and Ground Pomegranate. The latter an ingredient subliminally planted at Dessi Tadka.
Salt, to taste, and taste I did, no chances being taken here.

Too wet, more Coriander was stirred on, followed by some more. This thickened the Masala but still too much Oil. I spooned some out.

There was now so much Herb in this creation that it was heading towards Saag/Palak. The Dry Red Chillies were fished out, no need to have these on the dinner plate.

The chopped Salmon was added, only a few more minutes cooking. This looked a bit miserly.

I had fried some Mushrooms in parallel with the aim of having Mushroom Rice as the accompaniment. A change of mind, in went the cooked Mushrooms.

Serve.

*

*
I have always claimed that I can replicate any Curry – visually. QED.
Marg was on hand to record the big moment.

Edible, no doubting this. Flavour-wise, pleasant, no more, just as well there is no scoring system in Curry-Heute. Despite the Dry Red Chillies and Prawns, there was no sense of Smokiness here, so not a Chettinad. Coriander Stems have always played a crucial role in adding grittiness to the Fisch Chettinad as served at the two München outlets over the years. Today, no grittiness. The Herb-rich Texture certainly had taken it towards Saag/Palak.
My first home-cooked Curry in six months, about time I cooked something special, and follow my own recipes, closely.

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München – Dessi Tadka – In Search of Fisch Chettinad

Posted on April 6, 2026 by Hector

1976, Hector’s first trip to München, a city that became an instant favourite. Where have fifty years gone? It wasn’t until the dawn of Curry-Heute that food from the Indian subcontinent became a significant part to any visit to München. For the first decade in Curry-Heute, Indian Mango reined supreme. Founder, Herr Jolly Kunjappu, retired, his colleague, Herr Madhu Battra, succeeded, before eventually moving on to establish Dessi Tadka (Hofmannstraße 43, 81379  München, Deutschland).

Marg and Hector rolled up at Dessi Tadka, having taken a bus from Hirschgarten. An evening Curry, our first at these premises. We were allocated a table at the front, another first. On studying the menu, the prices remained the same as last year, but the layout had changed. The – Home- Style – Desi – dishes on page one. Still no inclusion of Lamm / Fisch Chettinad, the Curry which caused a revolution in Hector’s appreciation of deutsche Curry.

I asked the young waitress if Chef Pintu was on the premises. He wasn’t, but she deferred to the manager who then remembered me.

If Chef Pintu or Herr Battra were here, I could have Fisch Chettinad.

Herr Battra is through the back.

Not for much longer, duly summoned, both he and his colleague met here on visit #1 appeared, beaming. Hugs.

Fisch Chettinad (€20.90) was duly ordered. I assured Marg she would manage it, she has had it before. Mein Host thus became Chef and was in the kitchen for the next twenty five minutes. His colleague tried to engage, however, my Deutsch was not up to it, his English, comparable. Ten years ago, the Hector could converse, to a degree. So much time spent in Berlin has killed off any need to speak anything other than English.

Given Marg’s preference for Bread, I added a Naan (€3.00) to the Order as the waitress brought the 0.75l bottle of Sparkling Water (€7.50). Bier is cheaper than water in München.

Naan mit Raita – was her acknowledgement.

Somehow, both arrived way to soon. The modest Naan, halved, with multiple blisters, was a bit on the thin side. Eaten fresh, wonderful. What was left of it when the food arrived, had turned crispy. So, yes, we had got stuck in to the Dip. The Raita tasted somewhere between what was expected and Humus. Interesting.

New arrivals were shown through to the rear. Was the front being deliberately emptied? A table with three adults and four weans were creating the usual outcome. Adults trying to enjoy their food, weans bored with their Fries already, and causing as much havoc as the parents would tolerate. Hector’s level of tolerance is – even less.

A succession of Delivery chaps paraded at the counter. Business appears to be solid at Dessi Tadka.

A large handi brimming with Basmati accompanied the Curry, inclusive, as is the European way. Marg wouldn’t take much Rice, the Hector what could be managed. There was a significant quantity wasted.

Fisch Chettinad

In the halcyon days at Indian Mango, the entire restaurant would have been filled with blue smoke as the Fish was prepared. There must be a better air filtering system at Dessi Tadka. And so, the aroma of anticipation was lacking today.

Topped with slices of Lemon and Tomato, and the merest threat of Coriander, the Fish flakes protruded in the mass of, well, is it actually a Curry? This Dry Chettinad is somewhere between Curry and Stir-Fry. There is no Masala to decant, just a mass of Fisch and the other magical ingredients, which certainly included sliced Green Chillies.

The Spice Level was such that no prisoners were being taken. I knew immediately that Marg would protest, well to me at least. Her solution was to take some of the remaining Raita and mix in as required.

For a Fish Curry, the Seasoning was decidedly low. However, the usual problem was not about to be manifested. There was a sufficient level of – Fishiness – therefore plenty of Flavour.

For the first half of my Curry, that which made the once Indian Mango Chettinad so distinctive, emerged slowly, the South Indian smokiness. By the end, it was as near as damn it. This Fisch Chettinad remained far superior to any other Fish Curry served – anywhere.

The ending is always a moment of sadness. Today, this was postponed. Marg had done her best, quite a bit of the remnants in her handi came my way. Pleasure sustained.

Marg was not finished. Indian Masala Chai (€4.00) was duly ordered. Marg:

I made a bed of boiled rice and added the dry, rich, Fish Chettinad on top. The glorious smells from the roasted spices had my mouth watering. I knew the spices might be a little too strong for my palate, but I persevered. The pieces of fish made the dish and I enjoyed the finely chopped tomato with the smokey, roasted chillies. The Raita sauce helped to cool down my and the now crispy Naan bread was also able to calm some of the general heat.

I enjoyed the Indian Chai afterwards to reduce the heat of the spices.

I did suggest to Marg that had she waited ten minutes,  all would be well. As for my share of the Sparkling Water, I did wait before drinking it. Water does not dissipate Spice on the palate.

Herr Battra came over to chat. Marg admitted that, for her, the Spice was a bit much.

Madhu now has five Curry Houses. Exactly where they all are may be established later in the year. He and his #1 colleague had to take their leave, a meeting to attend.

A token Dessert was presented, Mango Lassi, always appreciated, and this did cool the palate. There may have been only two Pomegranate Seeds, they delivered well above their weight.

The Bill

€52.30 (£45.58)   The Chai was complimentary. Thank you.

Quite a few card machines seen in Deutschland this past week have had the US-style tip feature added in. At least here it starts at 7.0%, not 15%. Hector duly obliged.

The Aftermath

With the big names already gone, it was a simple farewell to the duty manager.

The front area of the Dessi Tadka was full.

And so to partake in that other attraction for which München is famous.

Note, too traditional, not Progressive, so no review of the band this time!

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Erlangen – Curry House – The Two Hockey Players

Posted on April 4, 2026 by Hector

Two nights in Bamberg, one Curry opperchancity. There is a potentially interesting, and so far unexplored, Curry House in Ebermannstadt, up a branch-line from Forchheim. However, as in  last time here in  November when its existence was first noted, seemingly not open today. Curry House (Helmstrasse 11, 91054, Erlangen, Bayern Deutschland) once more became the optimum choice, Bamberg Curry Houses simply are what they are.

Arriving at 13.30, Mein Host was in his spot behind the counter. The customary warm greeting and smile followed. Marg reckoned she had never been here before, a well known and reliable Curry Blog proved otherwise. It can also be confirmed that prices have not increased this year.

On the train down, I considered my options. Having sampled a broad spectrum of what is available at Curry House, one Curry has appeared oft, but eaten by others. Today felt like a good day for Mutton Madras (€14.90). Mein Host has come to know what I like over the years, whilst Mutton Madras was mentioned, his reply of – Mutton – suggested he had something else up his sleeve. Marg opted for Sabji Curry (€10.90). A litre bottle of Lemonade (€4.75) completed the Order. Once paid for, our food would be brought to the table, as and when.

The Bill

€30.55 (£26.61)

As I paid, so I noted Mutton Makhanwala. Was this just a convenient till entry, or a declaration?

At the table, the Mittagskarte did not convince me that saving a couple of Euros was a better deal. The main menu has much more interesting options.

Something new: a Complimentary Treat. By scanning the QR code and tagging Curry House, one qualifies. Having scanned the QR code, I was led to a social medium I am not subscribed to. Fear not, Mein Host arrived at the table with Pani Puri.

Here was the opperchancity to introduce Marg. Since she was last here, I have established that Mein Host still plays Hockey at a high level, as of course does my Dear Lady. And so the Hector took a back seat, Curry, for once was not the focal point of discussion. 

A strange day.

Pani Puri

Two Balls, two Dips. I have had this a few times, always on a Complimentary basis. A family at Lahore Kebab Haus (Frankfurt am Main) actually ordered these on Thursday.

Today, Tamarind and a Vinegar-like Dip. Refreshing as they may be, still I cannot believe people pay for these.

The wait for the main courses felt appropriate.

Mutton Makhanwala

Having seen the Mutton Madras here, I could tell this was something more.

Rice on the side, is the standard presentation, more than enough for the Hector. The token piece of Poppadom usually ends up being used as a shovel. Ginger Strips and a sprinkling of Coriander were not the only Toppings. I’ll ignore the – Red – and highlight the pieces of shaved Coconut. Something different.

Ten pieces of Meat sat in a decent looking, viscous, blended, Mainstream Masala which boasted a hint of Cream. Makhan-i, the clue was in the name, but any Dairy in here was not overdone. Just a threat.

Curry at Erlangen’s Curry House is always going to be well Seasoned, check the earliest visits where the Salt content was actually challenged. Hector asking for the Salt content to be reined in, Unglaublich! With a Moderate Spice Level, this Curry proved to be all about the Flavour. Whilst chewing the variable Meat, the Flavours were bursting out. Onion Seeds in the Masala were the only – Desi – credential. Whilst the classic Euro-Curry Taste was at the root, there was much more happening here. Biting into the firm Coconut, then chewing, added a different dimension.

Apart from a few grains of Rice, the plate was cleared. This could well have been the best Curry I have had on these premises.

Sabji Curry

Again, Rice on the side and Toppings of Ginger Strips and Coriander, the Masala here was decidedly a – Shorva. What an array of Vegetables. I had Marg announce each as she made her way through the melange: Potatoes, of course, Carrots, Peas, Capsicum, boo, and in multiple colours, Broccoli, Cauliflower and even Khadu. Marg:

A complimentary dish arrived and I enjoyed the crunchy shell and juices inside.

My main dish was Vegetable Curry and it was presented on a rectangular plate with the boiled Rice on one half and the Curry on the other. I managed to taste all the different vegetables. The overall flavour was very pleasing and moreish. I enjoyed the crunchiness of the peppers as well as the fresh ginger strips, which added a new burst of flavour. Mixing the thin sauce with the Rice allowed me to finish the whole dish. A perfect meal for the day.

Marg cleared her plate.

The Aftermath

Normally, post Curry, the photo features Mein Host with Hector after a discussion on Curry matters. Today, something different. Marg:

After eating, our host came over to speak to us. He is an ex-international hockey player, like myself, and is now playing Masters Hockey for the German Over 70’s. I am sure I will see him again on a hockey pitch, somewhere in the world.

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