Cruise To The Edge, never heard of it? You have now. Imagine a five day cruise out of Miami featuring some twenty plus, Progressive Rock acts. Three of them: Pendragon, IQ and Riverside, have featured oft in these pages, to these add Messrs. Wakeman and Hackett, and every day promises to be special. If this floats your boat, then this once in a lifetime experience beckons.
Given the Hector’s propensity of parting with his dinner on a boat/ship of any size, hopefully today’s will not be the last Curry in Florida. This afternoon Marg and Hector found themselves taking in the art deco wonder that is Miami Beach. Having arrived in Miami last night, and allowing for the ongoing five hour time difference with the UK, by 14.05 the body clock was screaming – food!
Akash Miami Beach (1435 Alton Rd, Miami Beach, FL 33139 USA) was actually the second choice venue available on the sand bar which forms Miami Beach. The more accessible Bombay Bistro on the south east side was not open as Google suggested. As always I ask why business owners are not up to speed on this. And so we headed north-west to the Akash. Having dined probably a thousand times at Akash (Helensburgh, Scotland), this is a name with strong associations of quality Curry.
A couple arrived as I took the exterior photo, the only other diners in this lunchtime shift. Taking the window table in the corner, we could survey and appreciate the shining bright, art deco interior. The attentive waiters brought the menu and a bottle of much needed chilled water. To this I would add a can of my favourite ginger ale ($3.00). 28ºC in the shade, we had not been walking in the shade. Hector feels more at home in these conditions as opposed to the cold and wet of Glasgow last Saturday.
Marg, whose last Fish Curry was at the magnificent Dessi Tadka (München, Bayern), stuck with Fish and ordered Mango Curry ($22.00) – medium. As with Mainland Europe, Fish Curry costs less than its Meat equivalent.
The Hector would take advice, but a Goat Curry ($25.00) it would be. Vindaloo, or Akash Curry.
On asking the waiter if he was familiar with the term – Desi – this drew a blank. I didn’t try – Apna. It was clear that Akash Miami Beach was going to be as Mainstream as – Mainstream – can be. I was directed to Akash Curry, – Hot.
Super Hot – seemed pointless.
Can you ask Chef to make it how he cooks for his mother, or better still, how his mother cooks for him?
One tries. One can be trying.
Curry comes with Basmati, the Mainland Europe way, so no Bread was required. Just as well, Tandoori Roti ($4.00), Aberdoom prices.
The other couple appeared to have gone down the Tandoori route. Perhaps this is the safer option when visiting Mainstream Curry Houses, but then, Akash Miami Beach could turn out to be another gem. The last two Curry Houses visited in USA last year took me by surprise. But they were decidedly humble establishments, not bright and shiny. Marg prefers ambience, the Hector – Desi Curry.
When the first bowl of Rice was placed on the table, I thought – that should do us. Cue the second. We would eat way more Rice than normal, the body clock accommodated.
Akash Curry
The very definition of a – Soupy Curry – is manifested here. But if one is going to manage all this Rice, one needs copious Masala. Decanting the Meat, there was enough here to satisfy. As I have found to be the US norm, Goat Curry tends to be served on-the-bone. I believe I had made the best Curry choice at Akash Miami Beach.
The Spice Level was certainly above – medium. OK, I’ll accept it was – Hot, but not challenging, don’t need that. The Seasoning was well within acceptable parameters. Tender Meat, as well cooked as Goat can be in a Curry. Apart from the – Soupiness – positive boxes were being ticked.
But Curry is all about the Flavour, from the Masala, and hopefully the Meat also.
I feel as though I’m in Germany – I remarked to Marg. There, I have eaten, tasted, this Curry so often. The classic Euro Curry, what Chef thinks people can cope with and have therefore been programmed – to expect. This was Curry, so I’m not about to denigrate it needlessly. In the USA, the dining alternatives are typically horrendous, a Curry saves the day.
No Whole Spices, a lack of complexity in the overall Flavour. If anything was identifiable, a hint of Cinnamon, at least – no Bisto! Clove, Cumin, Cardamom were not apparent, no sign of Herbs either. I could envisage the kitchen, boxes of imported, ready-prepared Spice Mix piled high, the easy way. I could be wrong, but this was how the Hector palate was receiving this very straightforward creation.
Did I enjoy this Curry?
Damn right I did, I know what the next week holds, the avoidance of ubiquitous burgers and cheese. The culture where Pizza is considered is considered a treat. This Curry should maintain the Hector’s sanity until dry land is once again reached.
*
Mango Curry – Fish
The Hector could not help but smile. Once in a while, Marg orders the antithesis of what she knows to be proper Curry. However, her presence does permit the coverage of the bland and creamy. Was last year’s Birthday Curry in Honolulu HI not similar? And it was my choice.
Behold, a bowl of Yellow Creaminess. Ample solids were in there, they had to be fished out. Marg found that the Fish, type unknown, flaked easily thus creating a more familiar Texture. A Soupçon was sampled, the self-fulfilling prophecy. It was Marg who had to eat this Dessert Curry.
I knew this would be a sweeter dish to my usual, but fancied something different. There were some large and smaller pieces of white fish in a very yellow, mango sauce. I had asked for medium spice and there was a small kick to the dish.
I enjoyed the mango flavour and the texture of the fish made it very easy to eat with the rice. By the end of the meal I grew a little tired of the sweet flavour. On the whole, a lovely change.
Apart from the Goat Bones, both plates were cleared. The waiter asked if we wanted to box the leftover Rice. Hardly worth it.
At 15.00, the TV channel changed, 20.00 back in Blighty and here was Man City v Leicester being shown live. Not that we would be encouraged to stay and watch it, the end of the shift was nigh.
The Bill
$56.68 (£43.66) … plus the obscene American tipping system which the Canadians happily embrace.
The Aftermath
The Calling Card was presented. The Curry here was hardly mentioned, instead, I made a point of reliving the pleasures of Curry Leaf (Albany NY), Shalimar of India (Burlington VT), and of course – Chili’s South Indian Cuisine (Seattle WA).
2025 Menu
For some time, the plan has been to visit 
The young waitress greeted and directed me towards the far wall. For a change, I chose the table nearer the bar, not my usual window spot. The 
Cauliflower Potato Green (£9.50) and a Side portion of Dal Makhani (£6.95) should be quite a plateful. I saw enough Rice this week at 
Greens – turned out to be Peas, now we know – Aloo Gobi Mutter. The Minimal and Thick Masala Mash was as hoped for. Ginger Strips topped the melange, a whole Cherry Tomato had been cooked in. With multiple plates, I had to decant to the warmed dinner plate. On licking the spoon, oh, there’s Spice here. 
Brown Lentils and Beans were smothered by the Creamy Dal Masala. The portion, a Side, was served in the same bowl in which the Rice is served at 
Dipping the Bread in the Dal revealed a Dry, Earthy Flavour, Nothing too powerful, just a pleasant accompaniment to what was the main event here.
The final afternoon of this short break in 
Alas, – friends – was actually singular, behold, Herr Madhu Battra, Mein Host, reportedly in 
Having taken our seats, the waiter/manager directed us to the sofa, the large group had just paid up and were drifting out. The furniture was restored to its original layout, surfaces wiped, a spacious corner booth made available. 
The Desi section is highlighted. Home-style Fish Curry with Bone (€19.90) suggests an alternative to the 
Where was Steve? Steve has a history of turning up for Curry after advising that he wouldn’t. At 13.10, a text, Steve was at the wrong 
With accompanying Basmati, there was no need for Bread. Drinks were sorted. Clive and Maggie would eventually have three glasses of Mango Lassi (€4.00) between them, whilst Marg and Hector shared a 0.75l bottle of Sparkling Water (€7.50). 
Chicken Hakka Noodles, aka, Desi Chow Mein, is a stir-fry, most certainly not a Curry. The Noodles were shrouded in the sauce as in any decent Pasta dish. Soya and Vinegar are key ingredients of the sauce. Marg:
… 
I believe this must have been the base for Hector’s 
The thin, blended Masala was approaching – Shorva. A reddish-brown Masala with an Oily sheen, this was Classic Curry. Eight large pieces of Mutton, mostly on-the-bone, were arranged on a manageable quantity of Rice. A Sucky Bone confirmed the cut of the Meat, leg, plus some ribs would be encountered also. A piece of Cinnamon Bark was set aside, the Desi efficacy now confirmed. 
Licking the spoon revealed a sharp level of Spiciness, enough, Maggie made no negative comment. Indeed, this Curry was unquestionably to her liking. 
Lollipops – was the only clue given on Monday as to what this Dish could be. The presentation took us by surprise. What might have been Chicken Drumsticks with foil at the end were encrusted in what was either Batter or Breadcrumbs. Close up, Breadcrumbs looked more likely, the added Spices stood out. This was a departure from the norm. 
With Coconut and a single Pomegranate Seed, a fine amuse-bouche on which to end. 
A return in November, ceteris paribus, was promised. Now to work on Dr. Stan who left 
Fisch Chettinad, as served in 
There are six of us in 
On their arrival, the front seating area at 
Clive and Maggie were enjoying glasses of Mango Lassi (€4.00) as we arrived. Clive ordered another as Marg added Sparkling Water (€3.00) and the Hector two bottles of Fizzy Orange (€4.00). 
The handi was piled high with a sight not seen for some years, the sought after Dry Chettinad, closer to – stir-fry – than any other interpretation of this Curry. The aroma was decidedly – South Indian. Decanting the Fish, large pieces, there was lots of it. Seelachstfilet (Pollock) is on the menu elsewhere, one assumes the same Fish maintains. 
With the – Masala – so Dry and Thick, it was certainly Herb-rich. We discussed Parsley versus Coriander, possibly even Curry Leaf. The Gritty Texture, which had been markedly missing in the 
We were sitting in the back room of the restaurant. My dish was full of succulent fish covered with tasty spices with a wonderful sauce. The flavours burst in my mouth and I was delighted with the overall taste. A good kick and although I took some plain rice, I quickly ordered a Roti and it arrived with butter dripping from it. This fresh bread enhanced my enjoyment of the whole dish. I prefer bread to rice. I took my time to enjoy this wonderful dish. Clive:
The Aftermath
Karahi Gosht & Spinach (£15.00), Dr. Stan and Chapatti John have been ordering this creation continuously for many years at 
Far from cremated, and certainly not – well done – as was specifically asked for, the four Lamb Chops still enticed. Two each, such restraint. Juicy, succulent, and a big – kick. Did I say – not to be missed?
The accompanying Chilli Sauce added a further diversion. Not – Special Sauce – as waiters have described it on recent visits. The Hector was allocated the single slice of Tomato, Marg took care of the other – Salad – components and offered these words:. 
Four pieces, OK, each could be halved. It’s all about the batter. Spicy – was heard. Fish Pakora surely remains the ultimate, after the standard Vegetable variety. 
Topped with Coriander and featuring a generous wedge of Lemon, this was the classic Dry 
The Herb-rich 
A lighter Masala, less Herb, standard fayre in comparison to the above. Otherwise, the same Curry, or was it?
When Marg reached her limit, the Hector, and subsequently James, were keen to reduce the surplus. Karahi Gosht, the most sacred Curry, Desi Korma aside. Hector’s Soupçon revealed a somewhat – tame – experience after the Herb-rich version. Marg’s account of the meal:
Chicken Curry, really. People persist. As a variation on Chicken Tikka Masala goes, this appeared to be a decent incarnation. Boneless Chicken, large pieces, certainly a decent portion. The Blended Masala was a significant departure from the above, Curry, not Karahi. 
There were numerous, audible, positive remarks to my right. A Curry very much enjoyed, but surely the difference between this and Marg’s Karahi Gosht was realised?
The Hector has witnessed many a person order Prawn Curry, the song remains the same – why? As is recorded in these pages, around half of those who do so, are disappointed. Donna was quick to remark on the – Soupy – nature of what sat before her.
One may wonder if this would make a difference. 
The Bill
Monday Curry with Marg, this could almost be regarded as semi-regular. It also means the car is involved, so what better opperchancity to return to 
13.30, two customers were at the counter watching as quite a large Takeaway was being assembled by Zahir, Mein Host. This provided the opperchancity to study and record the surprisingly massive array of food on display. 
The Starters were in the open, along the top of the counter. The Samosas looked massive. 
On the left of the covered shelf, Aloo Gosht (£7.50), Keema Karelay (£7.50) and an interesting looking Chicken Dish were the Meat options. 
Thereafter, a Mix Vegetable Curry (£5.00) with Aubergine prominent and two different Daal (£4.00). All great value, there has been no price increase since I was last here in August for 
Marg declared that she was having the mysterious Chicken Curry. Zahir said it was – Korma (£7.00).
Boneless Chicken, brown Meat, so likely to be – thigh. Chicken Breast most certainly is not for Curry, yet for simplicity that is what I used in my lessons all those years ago. 
The Oily Brown Meat was full of Flavour, the Seasoning was remarkable. I have rarely tasted Chicken this good. The Spice would build to a sensible level, no complaints from Marg.
Marg’s verdict:
Saturday, 13.00, and the Hector is once again out for Curry-Heute in his home city. 
But, there was still unfinished business to be taken care of. On 
Another solo diner arrived shortly afterwards, he had his dose of Kofta Anda. 
The Lamb Shank had a mass of Meat buried under the Shorva. A Shorva, with a distinctive Peppery aroma, which had clearly been thickened. Gravy with an Oily sheen. On adding – the bits – all was set.
The first dip of Naan revealed a Ginger Spicy Blast from the Shorva. The Seasoning was truly a la Hector. The black specks confirmed Pepper, Cinnamon was in the mix also. 
I had eaten quite a bit of the Naan before addressing the Meat. Issued with a spoon and a fork, I used both to leaver the Meat off the Bone. With the side of the fork, the Meat was easily separated into smaller, manageable pieces. There was way more Lamb than was perceived at the outset.
Hot food, always appreciated, the Meat was as Tender as can be. Having sat in the Shorva overnight, it had absorbed Flavour from the Masala. The extra Chillies were not really required, a few pieces taken, abandon the surplus. This Shorva had a – kick. A serious one. Ali, Mein Host, entered the premises half way through my meal. He came through to acknowledge my presence and see what I had ordered.
Once again the rendezvous time at 
Hector and Marg found Dr. Stan boarding U8 at Alexanderplatz. Yes, the Good Doctor was joining us, the 15.00 slot suited him, Breakfast digested. This was also the case for Professor Graeme, making his first appearance in 
Today, something different for Hector. A midnight Donner, with Josh, meant that – Meat – was not a priority for the Hector. Aloo Gobi (€8.90), served with Rice, makes its first appearance in 
Marg excepted, we each ordered our own. I had advised all to help themselves to drinks from the fridge and present them at the point of ordering. The usual chap out front was back today.
The wait was not long. I remain intrigued as how how the pre-cooked food on display at the counter can be transformed so efficiently. The chap brought a huge tray to the table. I pointed out that today we were ten. He acknowledged the achievement. Also, as Ramadan continues, it has made it worth their while being open all day. 
The heart sank, long, coloured strips. I have not seen the dreaded 
The Potatoes and Cauliflower had the correct Texture for each. The Seasoning was fine, the Spice built, and some. The first mouthfuls did not register anything outstanding, the Desi Flavour took time to emerge. 
The lumps protruding from the blended Masala should have been the clue as to the efficacy of this Curry. The presence of whole Clove confirmed the Desi credentials. With the Coriander Topping and the Oil collecting around the periphery of the karahi, this looked to be most inviting. Howard offered a few words:
This was my second visit in three days. A chance to compare and contrast the curries I had. The big similarity was that the lamb tasted of lamb. It may seem obvious but sometimes lamb gives off absolutely nothing and you rely on the sauce. The sauce itself was good but difficult to detect particular flavours although I found a clove. What was different was that it was spicier than the one on Monday. You rarely go wrong with Hector and I will come back.
As with 
A large dish of lamb on the bone in a rich sauce. The flavours of cardamon and cloves added to the dish. A good level of spice with very tender meat despite some fatty bits. The roti was thin and crispy which allowed me to scoop up the sauce and meat before eating. A very tasty meal.
Time to address the elephant in the room. How had Dr. Stan ended up with this? Surely the chap taking the Order could have double checked. No wimps in our Company, were were all here for the full Desi-Bhuna. 
A Creamy Curry, rich in Nuts, at least Dr. Stan was able to report some level of Spice:
That such an interesting looking Curry was set before Josh may have come as a surprise to us both. Josh managed to find the description on the menu:
A surprise to find Tandoori style chicken, not over-grilled, rather lager chunks and easy to slice through. Rather succulent.
Lamm Korma – Desi-style
This has become my go-to Curry at 
Berlin
A different chap was serving today, he would carefully note each order and offered to take payment either at the start, or later. I took a large bottle of Fanta (€3.50) from the fridge. Howard already had a small bottle (€2.50) and quickly realised the discordant pricing. 
The three Naan also looked like a mountain of Bread. Served whole, risen, puffy, blistered, the pedigree was there for all to appreciate. My own Bread intake would be minimal. For me, a Desi Korma works better with Rice given the more – Soupy – nature of the Curry. Yet , in 
Lamm Korma
With four karahi on the table it felt strange only photographing one Curry.
Fresh Coriander and Ginger Strips sat on top of the abundant Masala with the Oil collecting on the edge of the karahi. The Yoghurt flecks were visible in the Masala. On decanting the Meat, I would stir this to recreate the full splendour. 
Whole Peppercorns revealed themselves very quickly. There was a decent – kick – and possibly lower Seasoning than on my last visit here, a mere two weeks ago. The all important Spice Level would surely be at acceptable level for Marg. She tends to react to anything with Spice then gets on with it. All was reportedly well across the table.
The big Desi Flavour was a standout, unique to Desi Korma, one wonders why this Curry is so rare. Maybe having Korma on a menu twice would lead to confusion?
My husband ordered my dish mentioning spicy. When the meal arrived I tasted the sauce with the nan bread. It was wonderful. Full of flavour and had my taste buds ringing.
Lamb Curry, of the correct type, i.e. authentic, is my default. But there’s sometimes an issue where the lamb and sauce are only introduced at serving point. Today was different as the first big moment was that the lamb tasted of lamb. Very impressive. I struggled with trying to identify the flavours in the sauce but on consulting a well known expert he pointed me in the direction of yoghurt and citrus. A major step up from Korma as some people know it. Spice levels were not super hot and the nan and sauce worked well together. In addition, there was a shed load of rice. As I had been walking, and with nothing to eat beforehand, I managed a decent portion. I will go back.
I didn’t have on the bone, but the lamb was quite delicate and juicy, easily falling apart.
The portion size was overwhelming. There was enough here for a family to share. 
Chicken Pilau – is how the Hector knows this Dish, and had oft when visiting 
I shall bow to Adam, whom I assume has this regularly:
This Karahi Gosht had way more Masala than seen here previously. The quantity of Meat appeared to be significantly more than presented above. Served on a flat karahi, it 
looked to be – the business. With Coriander, Ginger Strips and the big wedge of Lemon, plenty to complement the Masala. Steve:
Many moons have passed since Hector and Marg last attended the – Ramadan Buffet – at 
Last time here for this event, sunset in Glasgow was around the solstice, making – Ift
Chapli Kebab, however, a must. These had a definite – kick. In effect, Spicy Chicken Burgers, yet when one orders a Chicken Burger outwith the World of Curry, it’s filet one is served, not ground meat.
Vegetable Pakora, double fried given the well-fired appearance, and typically enjoyed here when having the 
Pizza and Chips, popular among the Asian community. I am constantly amused when I see families out for Pizza. What was a big Pizza on my first trawl had mostly gone by the time I tried to secure a meaningful photo.
This is when one recalls the year we came here twice: one night for the Starters one for the Curry. Every item on the plate would mean less Curry thereafter. To let the Hector loose on Lamb Chops, Marg too, and Clive wasn’t missing out either, risky business. We took – our fair share. 
The ladies had the Chana Salad, this was found to be particularly – hot. A bit of wastage here.
Clive’s Starters
There was a suitable gap between Starters and Mains, however, in any practical set-up, an hour should have been taken. The Curry strategy for Hector was clear, the final four tureens housed the Desi Curry. 
Rice, white or yellow Basmati, and Naan were at the start of the Mains. Again, filling one’s plate with these? Get real. The Hector was having Curry, no Sundries. 
Haleem and Paya were both present. 
Traditional Desi Fayre, both tried on previous visits, and hence the Hector can say – not for me.
The presence of Noodles puzzled. 
Ah, the Vegetable option, as was Chana Daal. 
However, one Vegetable Curry was not to be missed, the Aloo Gobi was Hector’s first choice.
Lamb Bhuna, it was assumed would be classic 
Aloo Gobi, the Seasoning in the Cauliflower impressed, whilst the Spice was in the Potato. Now for the Meat.
Meanwhile, Marg had spotted Chai. I could smell the aroma of Cinnamon when she brought some back for herself and Maggie. For once, no milk had been added. Almost tempting, but it was time for the Hector to tackle the Rosewater. 
There was a great array of options when we went up to choose our starters. I had decided not to overeat and chose one piece of Veg Pakora, Fish Pakora, Chinese Pancake Roll, Salad, Fruit Salad and Daal. There was a good spice to the Pakora and especially the Daal. The Fish was freshly made and the sweetness from the Fruit Salad calmed the spice in my mouth. 
Maggie, who shall no doubt be more careful next time she sets foot on a treadmill, identified an issue which has lone been observed at 
Clive had been quite conservative in his selection:
The Bill