Bradford – The Kashmir Restaurant – Back Again!

Posted on October 18, 2018 by Hector

Today is the start of the KWVR Beer Festival, the main reason why – The Company – is in Bradford this week. Bunkers were required afore. Early Curry is best secured at The Kashmir Restaurant (27 Morley St, Bradford BD7 1AG England) where Hector entered at 11.20.

*

Back again? – observed Mein Host as I reached the bottom of the stairs.

Same? – he asked before I took my place at the same spot as yesterday.

Hector had not spotted Kofta on the Menu yesterday, Howard had. This had planted the seed.

Do you do Kofta Palak? – I asked.

Kofta is indeed on the Menu, but no variations are stated.

You prefer Spinach? – he confirmed. He nodded, his two colleagues did also, as the Order was relayed to the kitchen.

This was a universal sign of approval?

A Raita, Modest Salad and a Jug of Water were brought to the table, no Poppadoms for Hector, Howard must have charmed these yesterday. Actually, I was happy not to receive Poppadoms for reasons given yesterday.

*

*

Kofta Anda Palak

I was surprised by what came. Three Large Kofta with two halves of a hard boiled Egg. Cue – one egg is un oeuf. There was no obvious sign of Spinach in the Dark, Traditional Masala. Whatever the Herb content, this is exactly what The Hector seeks when ordering Saag/Palak: a Masala with Herbs, not a plate of Herb Mush.

I tore a strip off one of the three inclusive Chapattis and dipped it into the Masala.

Gosh!

This was – Stunning! The Complex Flavours were realised instantly. This was different from my usual – Methi, whatever the Spinach content, it was judged better than I have previously experienced, anywhere. This was a Magical Moment. I have never had or even seen Kofta at Kashmir previously. This was as good as Kofta can get, the Egg is always a bonus, Egg Curry – mmmm. Kofta Anda, always a Favourite.

The Richness of Flavour was, as ever, all down to the Seasoning. The Spice Level was only Moderate. It is the Flavours from the Spices that are crucial, not the – Kick. Only Well-seasoned Curry can give the – Wow!

The Chapattis were not as Floury as yesterday, I managed two. Three Kofta, I quartered each, that’s more like it. Later I added the Raw Onions from the Salad to provide a Diversity of Texture, better still. How does one improve upon – Perfection? Hector had just done so.

Sir? – enquired Mein Host.

That was Wonderful!

You really enjoyed it. Great.

The Bill

£6.90 Exactly what the Menu said for Kofta.

The Aftermath

The clear blue skies permitted decent photos of the transformed Centenary Square. And so to take a train to Keighley and Diesel Day on the KWVR to Oxenhope.

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Bradford – Sheesh Mahal – New Menu, New Prices

Posted on October 18, 2018 by Hector

The KWVR Beer Festival was pronounced a success and could become a regular fixture in the diary. This means the February visit to the Bradford Beer Festival will be dropped. With no further visits to Bradford therefore planned until October next year, all the more reason to maximise the Curry intake this week. As if The Hector needed an excuse or justification.

Sheesh Mahal (6 St. Thomas’ Rd, Bradford, BD1 2RW) was entered at 23.20. Amar who remains in charge recognised me. I took the small table nearest to the counter.

You remember me! – exclaimed Amar as I greeted him by name. A year ago I was convinced this was his cousin Omar who used to be Mein Host. Omar is well I am told.

A New Menu was brought, it is six years since it was reviewed. I verified that the same system maintains: choice of three Chapattis, Naan or Rice – inclusive. The contents of the Menu remained the same, only occasionally have I ordered as written, Omar, Amar and Uncle Sadaqat have all given Hector their – Creations – over the years. I find it more rewarding to ask for something else. Tonight I was in the mood for an Aloo Gosht.

Aloo Gosht on-the-bone, Spicy, no Capsicum – Green Peppers.

Red?

None, sometimes you sneak them in.

Shall I make it Karahi style?

With Minimal Masala.

I also asked for a Naan with Chilli and Coriander.

Punjabi Nachos

By this time Amar had instructed his two colleagues to look after me. A Bottle of Water, Salad, Raita and Tomato-Chilli Dip were assembled on the table. The Dip was quite simply brilliant, once more all down to the Seasoning. It was remarkably similar to the Dip at Sarina’s last night, and that whose Recipe has been on Curry-Heute for some time. Here it is.

That was a Poppadom.

Chilli and Coriander Naan

Don’t know if you’ll manage the Naan – said Amar – last time I had tears. If you eat more than 50%, you beat me.

A challenge then?

The Naan was a good size, Light, the Toppings covered all but the Puffy Periphery. Perfect. I knew I would never eat this Quantity, 50%, not much of a challenge.

Aloo Gosht Karahi (?)

This Karahi Gosht looked like nothing I have ever been given in Bradford, it was topped with copious Fresh Coriander, Raw Tomato, Green Chillies and Ginger Strips. Had Chef Rashid driven down from the Karahi Palace (Glasgow) to prepare this? There were lots of Green Slices, but these were Large Chillies, not the – Dreaded Ballast. This was a work of art.

The contents sizzled in the Oil which was collecting around the periphery of the karahi. The Meat was small cuts of Lamb, both Ribs and Chops. The Masala Mash had the Thickness I seek. I hadn’t started yet, already I was in raptures.

The Oil on my tongue was burning hot, somehow I can tolerate this. There were Chillies everywhere, this Curry had a – Serious Kick. All this and Methi too. I waited for – The Bradford Taste – it was there but not with the intensity I recall from yesteryear.

This Aloo Gosht had no Potatoes, too many variables for Chef to cope with? I watched the Tomatoes cook in the Oil, this was an experience. The Lamb itself tasted of – Lamb – and gave off Spice. There was a lot of Meat here. Between the contents of the karahi and the Naan there was sweat, but no tears.

The Potato would probably have changed the character of this Karahi Gosht. What sat before me was a truly remarkably creation. Serendipity once more?

You are more than 50% – observed Amar – I don’t know how you can eat raw chillies.

Mango or Strawberry? – he continued.

Mango or Strawberry what? – I replied.

Mango or Strawberry?

Mango.

That’s for beating me.

And so Hector found himself with a Mango Mousse for Dessert. This proved to be Light and Refreshing. Thank you, Amar.

The Bill

£10.40 The till receipt had the Karahi Gosht down as a Lamb Balti. The Chilli and Coriander Naan was inclusive. This was a Bradford Curry House at its finest.

(Potatoe (sic) was there.)

It was Amar who insisted on the photo, his colleagues wished to share his fame.

And so to roll down the hill t’Travelodge.

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Bradford – The Kashmir Restaurant – Ritual Curry

Posted on October 17, 2018 by Hector

Hector is in Bradford for a few days: Landmarq are performing in Maltby on Saturday, meanwhile tomorrow is the start of the K.W.V.R. Beer Festival. Hector gets to play on/beside trains. Jadis have cancelled their gig in Sheffield next month and so the next Yorkshire Trip will be for Bier and Curry only. So it goes.

Hector drove Howard down from the West of Scotland this morning but only one of us was staying at t’Travelodge. After an early check-in I waked across the town centre to The Kashmir Restaurant (27 Morley St, Bradford BD7 1AG England). No signage, wtf? Kashmir, Bradford’s second oldest Curry House, cannot have gone, people would have said. The door leading downstairs was open, I was surprised to find Howard already there, tucking into Poppadoms and Salad. Mein Host greeted me with a friendly jibe. I squeezed on to the table, the Chap behind me was not giving an inch.

The New Menu (2017) was on the table, very bright, but – Mined Meat? Why do printers allow such fundamental errors? Do they not have a – Neil – to proofread?

I had to ask about the dereliction outside.  The – Signage – is being redone shortly. Last time I was down it said – The ashmi Restaurant.

Fish Karahi (£7.20) would be my normal choice but having Fish Chettinadu on Monday at Rishi’s Indian Aroma (Aberdeen) two days ago, I decided to have Keema Peas (£6.50), Howard opted for the Fish Karahi.

*

There was no mention of Rice or Bread. This is Bradford. Six Chapattis would come, included in the price of the meal. Chapattis are Flour and Water and cost pennies to make.

I ate about half a Poppadom, without the Cumin Seeds as served across Europe, they presently hold little interest. The Poppadoms, Raita and Modest Salad were also Complimentary. This is how it should be.

The wait was appropriate, Mein Host brought the food, he was still bemused by the photography.

Free publicity – he acknowledged.

Keema Peas

The Driest Keema ever served to Hector was topped with a sliver of Tomato. There was a trace of Oil on one side of the plate, the Peas were abundant. Tearing of a piece of Floury Chapatti I started devouring the Keema Peas. The Spice was noticeable but not demanding. The Seasoning was well below what I expected, as a result the full Flavour of the Mince was never forthcoming. A slight disappointment, but still Bradford Curry.

Fish Karahi

Here was a mass of Fish in a Minimal Masala. Large pieces of Fish were visible but the majority was Flaked. The Fish Karahi at Kashmir sets the standard, this was up to scratch. A Soupçon came my way, it revealed exactly what my Keema Peas was lacking in – Flavour. Howard had a few words to add:

A Preface

Over the last year and a half, I’ve lost my appetite and my ability to handle large portions of food except when I have had nothing the day before. However, anything different and fresh still hits the spot.

Both the fish and the masala had great flavour, and the seasoning and spice were spot on, perfect for a lunchtime in Bradford.

We managed to consume five of the six Chapattis which may have surprised us both.

The Bill

£13.70 In Aberdeen the Chapattis alone could have cost £11.70, even more in places.

The Aftermath

I asked back in February if anyone knew about – Sabri – around the corner on Wilton Street. It has closed already. But then their hours were too short.

An email from Ricky – The Man from Bradford – arrived on the Huawei:

Have you booked Sarina’s?

As ever his thoughts were not clearly expressed, it did look already as if Curry-Heute at Sarina’s was possible, and becoming likely.

Howard and Hector walked to the Interchange to take the 576 Bus to Halifax which passed us en route. We’ll learn, at least we know to ask for a Group Ticket.

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Queensbury (Bradford) – Sarina’s – Methi in Her Madness

Posted on October 17, 2018 by Hector

On the 576 Bus from Bradford to Halifax in the early afternoon, it was puzzling to see Sarina’s (25 High St., Queensbury, Bradford BD13 2PE) open. Hector and Sarina have been in contact in recent months regarding her other Business Opperchancity in Halifax which would see the Queensbury Curry House open later. All would be revealed.

The Rickmeister had already emailed Hector today, he was determined to have Curry-Heute at Sarina’s. Ricky subsequently arranged Curry for six before the reported 20.00 closing time. No Bones – was Ricky’s instruction, I contacted Sarina myself to try and overcome this. At that time she had not received Ricky’s communication, at least she now knew we were coming.

Robbo became the advance party, Ricky led Dr. Stan, Howard and Hector from The Pump Room (Halifax) across to the Bus Station for the 19.15 Bus. Somehow he managed to miss it. The Sensible Three reached Sarina’s to find Robbo and Janet well through their Chicken Curry.

Sarina-Dawn and Lorraine gave their customary greeting. They are used to seeing us before we go off to imbibe, not after. Tonight would be a very different experience. Ricky rolled in, a taxi had come to his rescue. Ricky paying for a taxi – solo?      We are not in Kansas any more.

Howard and Hector both ordered Meat Masala, Spicy for Hector. Ricky chose Keema Spinach and Dr. Stan – Keema Peas. All Main Courses are believed to be charged at £5.95. Chapattis are 50p each at Sarina’s. Ricky ordered three, the rest of us two. Lorraine enquired about Starters, these had not been discussed. Why not? There was sufficient Shami Kebab (£2.85) for three of us, Ricky settled for the Chicken-Cheese Meatballs (£2.85). Sorted.

For the first time at Sarina’s, Hector had to enquire about using the Facilities. I knew they were through the kitchen and so did not miss the photo opperchancity of catching Sarina at work.

The Starters arrived, the pairs of Shami Kebab were accompanied by two Dips, one Yoghurt based, the other Tomato. These strongly resembled the Recipes for the Dips to accompany Pakora on a well known and reliable Curry Blog. The Crispy exterior of the Shami gave way to a Spicy interior. The Dips made it. Meanwhile Ricky devoured his Meatballs without comment.

The most important feature of our visit this evening was the declaration that Sarina will be concentrating on her own business here in Queensbury, the Halifax distraction was not practical. The outcome sees Sarina’s  open at 14.00 daily (not Sunday) until 20.00. This does not suit Hector’s preferred dining preference for a Noon Curry when in Bradford, however, Dawn agreed to compromise on this given notice.

The Keema

There was little more than the customary – Mmmm – from Dr. Stan. Hector was far too busy enjoying the Meat Masala to be taking notes from across the table.

Meat Masala

The Portion always looks Small, but is deceptive. Without Bones, the bowl holds enough. The Meat was shrouded in Chillies and sat in an Oily Shorva. This is not Hector’s preferred style of Masala, but when it delivers this Abundance of Flavour then who cares? This Curry had the Classic Bradford Curry Taste, Hector had his blast of Methi, at last. There was a Big Spice Hit, the Seasoning was exactly how it should be – brave. This Curry can only be bettered by the inclusion of – Bones – as features in the Mutton Handi which Hector has been ordering in advance for the last couple of years. That we were here at all this evening was totally unexpected despite Ricky’s email this morning.

The Bill

£39.40 We managed to get Ricky to put cash on the table eventually, he was distracted.

The Aftermath

Behold a massive Takeaway being readied for tomorrow.

It was well after the 20.00 closing time. Dawn and Lorraine were being subjected, as were the rest of us, to Ricky’s – Philosophy of Life. He is pursuing a potentially life changing liaison and was being mercilessly wound up by Dawn and Lorraine. Dawn could see – Ricky & Vicki – appearing on his windscreen. Oh yes!

And so we crossed the road to take the 576 back to Bradford, another first. Ricky did not miss the Bus.

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Aberdeen – Rishi’s Indian Aroma – The Seven Year Itch

Posted on October 15, 2018 by Hector

Lunch was required before catching the Gold Coach back to Glasgow. Once again Marg was catching up with some school chums leaving Hector to fend for himself. I decided to return to Rishi’s Indian Aroma (210 George St, Aberdeen, AB25 1HN), it has been a while, seven years. My first visit was in the very early days of Curry-Heute, I loved the food, but Lahore Karahi and Shri Bheema’s have been the foci of my attention in recent years.

Much has happened in the George St. area since my last visit to Rishi’s. El Andalus has gone. Aitken’s, the source of the finest Butteries, has gone. The grocer – Spice of Asia – is still going strong, and Rishi’s Indian Aroma now have branches in Glasgow, Dundee and Westhill (Aberdeenshire).

I entered Rishi’s Indian Aroma at 12.40. Mein Host was at the reception where Takeaways are processed, he waved me through to the Restaurant. A Waiter greeted me and showed me to a table, I was the first customer of the day. I told him it was seven years since I was last here, too long. The Lunchtime Menu and the Main Menu were placed on the table. I glanced at the Lunchtime Menu, various set meals, but no Fish. Hector was here for the Chettinadu Meen Kuzhambu (fish) (£9.99).

The Parathas at Rishi’s Indian Aroma are Spectacular, Soft, Flaky, Layered, but not Large. The Madras Parotta (2pcs) (£5.29) is a Thali. The Waiter suggested this would be too much and I should have two Parotta (£1.99). Four Quid for Bread, only in Aberdeen. A 330ml bottle of Sparkling Water (£1.89) completed the Order.

I kept the Menu, there was much to read. Someday I must try the true – Indian Dishes – but that would mean missing out on – Curry. Two Cauliflower Starters were described as – Dry. When I’m back up in Aberdeen at the end of the year, perhaps Marg and I will share a Cauliflower Starter?

A Hot Plate was brought to the table at 12.59, Mein Host brought the food. The Parathas were Sublime. One would not have been enough.

*

Chettinadu Meen Kuzhambu

The Chettinadu was Hot, the aroma was Powerful. Five Large pieces of Fish (Salmon?) sat in a Shorva-like Masala. This was Thicker than I recall on the first visit. From the first dip of the Paratha into the Masala the palate was overwhelmed. After my last two Curry Experiences, this is what was needed. The Spice was – Sharp – but not as OTT as on Visit #1. Green Chillies were cut lengthways, I decided not to have these. The Dry Red Chillies which give the Chettinadu the strong Smokey Flavour were picked out also. The Seasoning was spot on.

Everything OK, sir?

This is Wonderful!

The Fish on its own seemed incidental. It needed the Masala. I broke the Fish into Flakes. They wouldn’t serve it this way, in Bradford they do as championed by – The Kashmir Restaurant. The meal was truly Wonderful. In München at Indian Mango the Chettinad is served – Dry, with virtually no Masala. I considered how this version would be if eaten with a Vegetable Rice. The Rice would absorb the Masala, but it is the Masala that is so Powerful, and eating it with Bread highlights this. Decisions.

This South Indian Cuisine is markedly different from Hector’s usual Punjabi Fayre, a treat. This is the Joy of Curry.

The Bill

£15.86              £3.98 for Bread.

The Aftermath

I gave Mein Host the Calling Card and mentioned the seven year gap since my first visits.

Yes, he told me – referring to the Waiter.

It is rare that I hand over a Card to a venue I have previously visited, but there was no Calling Card in the early days of Curry-Heute.

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Aberdeen – Nurtaj Indian Restaurant – We Treat Everyone As A Celebrity

Posted on October 14, 2018 by Hector

A Sunday night in Aberdoom and Hector Naypals takes himself out for Curry. Nurtaj Indian Restaurant (58- 60, Justice Mill Lane, Aberdeen, AB11 6EP) was spotted in September when I was last up in the North. Why was I not aware of its existence prior to this? Why had nobody ever mentioned it?

*

I arrived at 20.20 and was greeted ever so warmly by Mein Host. He showed me to one of two small recessed tables. I felt I was sitting in a cupboard. At least from here I could take my photos discretely.

The Menu was brought, the term – Rural and Village wood style cooking – featured prominently. There was a sense of something different happening here. I decided to ask for clarification of some Dishes.

Having described my desire for a Dry, Thick Masala, Mein Host suggested the Napali Bhoona (Med) (£10.95). The Green Peppers could be withheld, but when he described it as being served on a – sizzler – the term – Stir-fry – came to mind.

He then suggested the Uttar Pradesh Masala (£10.95) which featured Fenugreek. If there was any Methi in the Kraków Curry served to me last week, I was not aware of it.  It was – Methi time.

Should I have Rice or Bread? – I asked.

Mein Host suggested a Paratha (£3.50). I was up for this, I had a whole lotta Rice last week. The offer of Poppadoms (£1.25) was declined. A half litre bottle of Sparkling Water (£1.95) completed the Order.

I asked how long Nurtaj has been in operation, the answer surprised – nine weeks. This explains why I was unaware of Nurtaj until last month. I was told they started in Stonehaven where they still have Soul and Spice.

My food was brought at 20.37 which was time enough to cook the Paratha, a bit quick for the Curry. OK, Nurtaj was empty, the only other customers had departed soon after my arrival.

The Paratha approached perfection: the Layering, the Flakiness, the Swirl, all present. It was possibly a bit greasy, but way better than that served in the majority of venues.

*

Uttar Pradesh Masala

The Curry arrived in a pot, the lid was whisked away to reveal the contents. I had to look deep into the pot to find the Curry. Is that all?

A Sprinkling of Fresh Coriander covered a Red, Rich-looking, Blended Masala. Onions (Syboes?) had then been finely chopped and mixed in. I prodded around to find the Meat, I counted eight, some of which were decidedly on the small side. This was the antithesis to the eighteen pieces of Meat served last Monday at Parampara in Kraków. This was far from being a feast.

There was a slight Sweetness in the Masala which was not expected. How can a Curry with Methi be Sweet? The Coriander was the standout Flavour, otherwise the Flavours were not intense. The Onions made me think – Dopiazza, I would have preferred less Onion, more Tomato and no Sweetness.

The Spice was hardly noticeable, the Seasoning was fine. The Meat, which I eked out, was suitably Tender. Sorry if I am not sounding enthusiastic. I’ve had some Excellent Curry recently and Bradford is looming. This was very much the Curry in between.

A small jar containing a Chilli Sauce was presented. This was even Sweeter and so was set aside.

The pot was wiped clean with the Paratha. This was one of those scenarios: not a Great Curry but still Curry and so enjoyable, no more. This stunning dish is the chef’s favourite – it says on the Menu.

When asked for my verdict on the Curry, I related that it was too Sweet for my palate.

The Calling Card was given and the Website shown.

The Bill

£16.10 Note the Aberdeen bread prices.

The Aftermath

I was offered a Liqueur or Spirit on the house.  This is given to all guests, a thanks for coming.

I’ll give you the best brandy of the house – I was assured – It’s an honour to have you here.

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Kraków – Taste of India – Competent Curry in Kraków

Posted on October 11, 2018 by Hector

Taste of India (Dietla 46, 31-039 Kraków Polska) opened in November 2016 as best as Hector can establish. It is located on Dietla, the southern part of the ring road around Stare Miasto (Old Town) and on the northern periphery of Kazimierz, an advantageous site.

This Curry House is held in the highest regard on other sources. Could the final Curry of this Trip could possibly be better than what has been enjoyed this week? One conclusion has been reached before today’s Lunchtime Curry at Taste of India, the standard of Curry on offer in Kraków is far superior to that in many cities across Europe.

Two other Diners were present when Hector and Marg arrived at Taste of India just after 13.00. The Waiter brought the Menu, as ever, Marg would snack whilst Hector ordered a Main Course. The Menu was efficiently laid out, Madras, Balti, Kadhai, Masala and Palak being the styles of the Main Courses. Each was available as Mix Vegetables, Paneer, Chicken, Lamb, Fish or Prawn as appropriate. On any other day I would have negotiated a Fish Kadhai (36Zl) with my usual tweak. However, it was hours since I enjoyed this at Indus Tandoor. It was time to return to Lamb, I asked the Waiter which was his recommendation between Lamb Dania W Sosie Madras (39Zl) and Lamb Dania Z Sosem Masala (30Zl). Unsurprisingly he favoured the more expensive Dish. I wondered what was in this to justify the differential. I asked him – why.

It (Madras) has tomato, other is sweet.

Hector eschews Sweet Curry and wonders why Achari was not part of the Menu items. We agreed on the Lamb Madras – Spicy, but not Crazy Spicy, and no Bell Peppers.

At Zayka earlier this week, I was impressed by their Menu declaring the weight of the Curry Portion – 400g. At Taste of India it was the turn of the Rice, each was 300g.

The Vegetable Pulao served in the Curry Houses of Kraków has been found to be a meal in its own right. I had to assume that here at Taste of India, the Vegetable Pulao (10Zl) would match this standard.

Perhaps inspired by Steve last night at Indus Tandoor, Marg was up for Soup this Lunchtime. She negotiated Vegetable Soup (10Zl) – Mild. How often is one asked – how Spicy – for Soup? Marg asked that her Soup be served at the same time as my Main Course. On asking for a Large Bottle of Sparkling Water, the Waiter suggested a Karafka (10Zl). He had done well, even going as far as confirming that Chillies were fine, it was Green Peppers that should be excluded.

*

Complimentary Poppadoms and two Dips were presented, the first venue to do so this week. The Poppadoms had embedded Cumin Seeds, one of the Dips was Tamarind. All boxes ticked here.

Two other Diners replaced the original pair. Another Chap was in and out a few times during our visit, I assumed he was dealing with deliveries. Taste of India is a modest establishment seating around thirty. Perhaps on weekend evenings one should book.

The wait felt appropriate, this was not a rushed order. Had Taste of India been busy, I can only speculate as to the length of the wait.

The Soup arrived first, it was not blended and so the individual Vegetables could be spotted. Sliced Garlic was to the fore. Marg enjoyed her Soup and confirmed that, although visible, the taste of Garlic had not dominated.

The Lamb Madras arrived moments after the Soup.

Lamb Dania W Sosie Madras

The Curry was served in a karahi and placed upon a candlelit heater. Ground Nuts and Fresh Coriander topped the very Red and Thick Masala. This looked to be a decent, competent Curry.

As always, the Rice had to be dealt with. No way would Hector eat 300g of Rice, Marg would take some of the surplus to eke out her Soup. Green Beans, Carrots, Cauliflower, Peas and large pieces of Paneer would make this Curry – a meal.

The Meat quantity was the lowest I have been served in Kraków this week. Fortunately some pieces were large and so were halved. There was enough, but not the Feast as served at Pampara and Zayka. The first intake of Meat and Masala brought a wave of – Blandness – across the palate. The Spice Level was decidedly low as was the Seasoning. The Meat was very Tender and impressed initially, however, I had to re-evaluate this as I ate more.

Colour aside, the appearance of the Masala was favourably – Thick. There was a Sweetness which I had not expected, especially given the statement above. The first few minutes of eating this Curry were far from impressive, then the Spice Level began to become more noticeable as did the Seasoning. The Flavours from the Masala at the base of the karahi were a marked improvement from the top, but they still lacked any true depth. This Curry was approaching – unremarkable. It was at this point I realised that the Meat was not actually giving off any Flavour in terms of Spice, Herb or Meat itself. The Masala was doing all of the work. This was no more than a Competent Curry.

I do not know what others have ordered at Taste of India which made them praise their Curry so highly. I have been to ten Curry Houses in Kraków, this was nowhere near deserving the accolade – Best Curry – as experienced by the Hector. Having been to India, I know somehting about the actual – Taste of India – this was not it.

The Bill

69Zl (£13.80) We’ve had more food for a similar price at the other venues visited this week.

The Aftermath

The Calling Card was presented and the Blog shown to the Waiter.

How was it? – he asked.

I thought it was Sweet.

Sweet? It’s Madras.

The Waiter then asked me to rate the meal on a scale of one to ten. This is something I only do when specifically asked. Mainstream Curry, which this was, is enjoyable. When I find something truly – Outstanding – as I did earlier this week, the Laal Mass at Pampara, then I make it clear how special the moment is. Who needs numbers?

Seven – I replied almost arbritarily, and listed Pampara, Indus Tandoor and Zayka as being distinctly superior. I do not think he was happy to hear this. I could have included the  Ganesh and the Hot Chili outlets also. Check the order of the Kraków Curry Houses on the right panel, that should say everything.

But we are rated the best – he exclaimed.

Not by Hector.

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Kraków – Indus Tandoor – Still Serving Good Curry, but one or two issues…

Posted on October 10, 2018 by Hector

After Monday’s excellent Laal Mass at Parampara here in Kraków, Hector was under some pressure to arrange Quality Curry for six this evening. My agenda for this week had to include a Kadhai Fish (34Zl) from the Kraków Curry House which has featured most in Curry-Heute.

*

Marg, Winnie and Hector spent the early afternoon at Nowa Huta where Curry is certainly not to be found before our rendezvous with Al, Steve and Louise at The House of Beer. From there we made the short walk across the northern side of Stare Miasto to Indus Tandoor (Slawkowska 13-15, 31-016 Kraków, Polska). Slawlowska has been dug up from one end to the other, this cannot be good for business. On entering we were shown to the room off to the right which is reserved for groups. The Waiter took our photo just to get things underway.

In addition to the Kadhai Fish, I announced that I would order a Daal Makhani (20Zl) for the table, to share. Hector in a sharing mood? Amazing what days in Polska can do to the Curry Hound. Vegetable Pulao (12Zl) has proved to be the optimum accompaniment to the Fish Curry over the years.

Steve aside, it took some time for my fellow diners to make their choices. It took me as long to note the Order. Steve would have his usual here: Our Speciality (13Zl) is essentially a Spicy Chicken and Vegetable Soup. It has been astonishing at times when served Thick, in recent visits it has not been what it was. A change or absence of Chef has been mooted in a previous Blog entry. Lamb Madras (28Zl) is Steve’s usual Curry of choice. He and Louise would share a Plain Pulao (9Zl) and a Plain Naan (7Zl). Louise would have Papadams (3.50Zl) to start with a Lamb Butter Masala (35Zl) to follow.
Marg would have a glass of Mango Lassi (12Zl), Papadams then Keema Mutter (26Zl) with a Tandoori Roti (5.50Zl) for her Main Course. Al was up for Chicken Pakora (20Zl) followed by Chicken Methi (32Zl). Winnie would share the Chicken Pakora and a Rice and Bread order: Plain Pulao (9Zl), Keema Naan (15Zl) and a Plain Naan (7Zl). For her Main Course, Winnie went for Butter Lamb (35Zl). I was intrigued by the difference between this and Louise’s selection. Two Carafes of Sparkling Water (15Zl) and two domestic Lagers (9.50) completed the Order.

On taking the Order, the Waiter went to check that the Kadhai Fish could be made without Capsicum. Last year Chef made a new Masala from scratch to accommodate my request. All was well, apparently.

We took it in turn to make our way through the labyrinth that is Indus Tandoor to the Facilities which are actually outside in the close, at the far end of the premises. It looked at 21.00 that we would have the place to ourselves.

The Starters arrived. The Poppadoms were the Euro-style with embedded Cumin Seeds, far tastier than what is generally served in the UK. These were accompanied by three Dips, no Tamarind.

… bit disappointed with the Poppadom, a bit chewy, not light and crispy – remarked Louise.

The Chicken Pakora was into double figures, so ordering this to share was a sensible idea. The Pakora looked overdone, but any fear that it was not up to standard was instantly allayed:

Excellent! – exclaimed Al. Can I say – Excellent? I believe – Excellent – is acceptable.

The two having their first Curry-Heute Experience had been warned about which word was banned in this Blog. Excellent – is oft used.

One of the greatest Soup Experiences ever, – is, – was. Appearance wise it looked the same as has been presented in the years we have been coming to Indus Tandoor. It was Steve’s discovery, he knows better than any of us what the score is:

Not outstanding, not the way it was, it’s OK. The thickness has gone forever. It’s not even the same, small pieces of chicken. Not as thick. Totally different.

Consistency is a universal problem. Every Chef has their own ideas, however, it is up to a Restaurateur to have his changing Chefs make a Dish in the style of the Restaurant. I think we have to relegate – Our Speciality – to the league of – once upon a time…

A serious looking Salad and Hot plates heralded the arrival of the Mains. By now the Waiter who was clearly in charge this evening had recognised me from previous visits. He brought the Mains on a tray, the karahi brimming with Curry. The karahi here may not appear to be the largest, they are deceptive. With the Bread and Rice allocated, we realised we had an extra Plain Pulao. Better this than one short.

Chicken Methi

I have no idea how this tasted, but I do know it is far from anything I would be happy to receive. Methi is King of the Herbs, but in this Masala, a yellow one? It became apparent that Al did not know Methi was a Herb, he does now.

F*ck – was his reaction to tasting his Chicken Methi. In the performative sense of the word – he added.

Well of course. By this time some of the Daal Makhani had reached his end of the table.

Daal Makhani

This is always a pleasure to encounter, yet I so rarely do. I would never order it as a sole Main. It had everything a Quality Daal of this type should have. The viscosity was there, and so was the Spice and the hoped for Flavour.

The Daal was exceptional – declared Al.

Methi and Daal Makhani, it has been a long time since Al and I dined together, Retirement Dinner Curry aside.

Lamb Butter Masala & Butter Lamb

A photo of the latter on its own escaped me. Maintaining records and not ruining the flow of the dinner can be problematic. The explanation of the difference between the two Dishes was down to the Onions. The Butter Masala had more Onions I was reliably informed.

The Lamb Butter Masala (above) does look red whilst that which appears in Winnie’s photo (right) looks closer to the Masala of the Chicken Methi. People weren’t swopping Dishes around just to confuse the Hector?

Louise was quite eloquent this evening, it helps to get one’s comments in early:

Delicious, creamy, tasty, unctuous, very flavoursome.

Unctuous, we’ve not had that before.

Having enjoyed her share of the Chicken Pakora, Winnie was certainly playing the game. She now knew I had brought her somewhere I hold to be – Special:

Delectable, aromatic, the lamb was very tender.

Keema Mutter

In close up, the Mince does look very coarse grained. This is not the Keema we have in the UK. The Dish is also very Red. Why do Chefs think Curry has to have bold colours? Having watched Hector enjoy his Curry in the past two days, Marg was overdue a Curry. Her positivity took me aback somewhat:

The best Keema I’ve had for ages, great flavour and taste. I thought the salt content and spice was fine.

Sometimes yours can be a bit too much – she added.

Hector likes his Curry – Well Seasoned.

As for the Tandoori Roti:

A bit thick, I couldn’t tell it from the Naans.

I only have two other comments regarding the Breads. Steve – average, Winnie – not fluffy. I still think the Bread at Indus Tandoor looks a bit peely wally.

Lamb Madras

The Lamb Madras, as served at Indus Tandoor, has made a few appearances in Curry-Heute. The false colouring may be the only negative, this Curry has a decent Thick Masala.

Steve’s take:

Slightly over tomatoey, the Lamb was perfect, melt in the mouth. Spice-wise I’m looking for more, but perfectly acceptable.

Kadhai Fish

Here was the desired mound of Fish in a suitably Thick (red) Masala. Two Dried Red Chillies were present which always adds to the Flavour. I quickly spotted that there was a copious amount of Red Rind. I hoped it was Tomato, sadly it was slivers of Capsicum. These would have to be cast aside.

The Vegetable Pulao is very much part of what makes this Curry a success. Mushrooms, Green Beans, Carrots, Cauliflower, Peas, Broccoli and finally Paneer must make this the best Vegetable Rice served anywhere. In effect, one is having a Fish Biryani with a wonderful Masala.

The Fish was Big, Chunky, Coherent. My mouth went on fire quickly, this Curry packed a punch. The Dry, Thick Masala is what Hector seeks, the reason why I keep coming back to Indus Tandoor.


I showed the Waiter the pile of – Red – I was amassing on the side of my plate.
Chef cannot make it without Capsicum – was his reply.

Well, last time he did.

Still, this remains a Fish Curry I will always order when in Kraków.

The Bill
393.50Zl (£78.70) Six people dining for this. Let’s enjoy Curry in Polska before Brexit devalues Sterling even more.

The Aftermath

My privilege – was the expression used by the Waiter more than once. Was he actually – Mein Host? He told me that he has plans to open his own premises.

There’s a city in Spain without a Curry House – I informed him. If he gets in touch I shall reveal where. I inquired about the Chef. I was keen to establish the demise of – Our Speciality. Chef made an appearance, meet Sahil who has been at Indus Tandoor for two years. Yes, that’s about right, the last time we had the original – Our Speciality – was prior to this.

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Kraków – Parampara Indian Cuisine & Culture – This is Curry!

Posted on October 8, 2018 by Hector

Hector is in Kraków for five days with Marg and, … we’ll see who else appears in Curry-Heute this week. This may still not be enough time to explore the new Curry Houses which have appeared in the last year or so. Parampara Indian Cuisine & Culture (Starowislna 36, 31-038 Kraków Polska) is nearest to our accommodation in Kazimierz and so was chosen as the first venue for Curry on this trip. Reviews in other sources had already raised my level of expectation.

We made the short walk from Hotel David to the north eastern extremity of Kazimierz and entered Parampara just after their noon opening time. A Lady sat in the far corner, Mein Hostess I would come to realise. Two young girls would be the Waitresses, they were busy cleaning glasses as we took a table for two mid-room. Menus were provided, the first thing I noticed was the presence of Pork, a rarity in the UK. Pork Vindaloo (30Zl) was tempting, but I have eaten a lot of  this in the last week, so not today. Tabakmazz (32Zl) – Pork Ribs with Ginger powder could be worthy of investigation. The description for Laal Mass (35Zl) was simple, this Meat Curry which originates in  Rajahstan somehow intrigued. The possibility of red Mathania Chillies could lead to the Smoky Flavour I have come to associate more with the South of India. Jeera Rice (8Zl) would accompany.

Good choice – said the Waitress as I announced my choice.

Very soft Lamb – she promised.

Marg found her preferred Lunch – Keema Samosa – (12Zl). She managed to convey to the Waitress that she desired her Samosas to be served at the same time as my Curry. A Litre – Karafka – (10Zl) of Sparkling Water completed the Order (almost). The start of the Menu explained that the Curry at Parampara was available at three Levels of Spice. The Waitress did not ask which Level I desired. The description for the Laal Mass stated – Spicy – fair enough.

The Litre Jug of Sparkling Water had – Ice, Lemon and Mint. Pukka.

I like the ambiance – remarked Marg as we waited. The décor was simple, some Indian Restaurants are OTT in their attempts to create the atmosphere of a Curry House. The Elephant on the wall could hardly be missed, enough. I had to look up the meaning of – Parampara. That you are reading Hector’s review of this venue is essentially the definition.

Marg remarked that the wait for our food felt – appropriate. I had to tell her how ridiculously fast the Lamb Karahi came on my last visit to Namak Mandi (Glasgow), Hector was not amused.

Laal Mass

When the Waitress placed the karahi on the table, the aroma was sensed instantly. Topped with pieces of Fried Onion, this looked like a typically Mainstream Curry. The Blended Masala shrouded the Meat, at least it did not appear – Soup-like.

*

As is too often the case in Europe, there was enough Basmati for two. I took  more Rice than I knew I would eat on to the plate and began decanting the Meat. Curry Leaves and Cumin Seeds were plentiful in the Rice.

Why don’t you just tip the lot on to the Rice? – asked Marg.

I need to count and arrange the Meat.

The Meat was abundant. On reaching double figures I was well impressed. These were substantial pieces of Lamb. Seventeen pieces of Meat, some would require being halved. Hector eats a half kilo regularly, but that is always Lamb on-the-bone. The Laal Mass was – Boneless, this was the proverbial – Feast. The Quantity of Masala left in the karahi was now decidedly Minimal, excellent.

The anticipated Flavour was there, the hint of – smokiness. The Curry had a decent – Kick – and was well Seasoned. By the halfway point my notes had to be updated. The Spice kept – kicking in, this Curry raised a sweat. The Seasoning was fundamental, crucial, the Flavours kept coming. The Waitress came over to ask the customary question:

You like?

Wonderful!

The Samosas

Meanwhile Marg had asked for Yoghurt to accompany her Samosas. What could have been a Tamarind Dip did not suit her. Raita (5Zl) was offered. This went down very well.

Crunchy dumplings with lamb filling – is how the Samosas were described.

Quite crunchy – was Marg’s observation as she tore in. The Samosas were a decent size and indeed looked well stuffed. The Samosas finished, Marg took a soupçon of the Laal Mass.

Very intense … too spicy for me … very tender.

Marg then took some of the surplus Rice and used up the remaining Raita, she was being well fed for very few Zloty.

Meanwhile, the Hector ate on. I was amassing a pile of debris on my plate, Cloves, both Black and Green Cardamom, the Curry Leaves. This was a Huge Curry, the Meat was excellent, it tasted as if it belonged to the Masala. This  Curry had been prepared with great skill and expertise, much better than anything I have ever cooked. The Seasoning I recorded as – Brave. Perhaps this Dish could be too much for some, however, if one can handle the Spice and the Seasoning, then I would most certainly recommend this Laal Mass.  I would class it as an – Outstanding Curry!

The Bill

70Zl (£14.00) This was great value given the Quantity of food on the table.

The Aftermath

I gave the Calling Card to the Waitress and asked if that was her boss sitting in the corner. The Calling Card was taken over, Mein Hostess was across in an instant. Justyna introduced herself. I congratulated her on the Quality of the Curry. She immediately sent the Waitress downstairs to fetch the Chef – Sheuli Bhowal. In keeping with my own observations, it was confirmed that Parampara has only been open for four months.  I commented on the map of India, it was Justyna’s children who did the annotations. When Chef arrived I offered my praise once more. I was told me that they deliberately keep their Menu – short. Still, there is surely something for everyone.

Marg and I were led through to the – Blue Room – at the rear of the premises. By now everything that didn’t move had been photographed. There had to be a photo of Hector with Justyna and Sheuli. Curry this good has to be celebrated, I most certainly will be back.

Update 2020   

Parampara has gone.

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Hector cooks an Experimental Lamb Curry + Anathema (Ambient Acoustic Tour) + AVA

Posted on October 4, 2018 by Hector

Tonight Anathema at the Mackintosh Kirk at Queens Cross, the first time Hector has set foot in this architectural landmark. This afternoon, the customary pre-gig Curry.

Having watched some of the videos that pop up on the Huawei, I decided to try a radically different approach to making the base Masala. Restaurants normally follow the standard approach as outlined in – Aloo Chicken, A Beginner’s Curry – then blend to create the Mainstream Masala that is universally served. However, blending the Onions and Tomatoes before cooking? I had to try this.

Two different Lamb sources were used. Lamb on-the-bone bought from Glasgow’s – KRK – and diced Boneless Lamb from a supermarket. How long can one keep Meat in the freezer? I know not to cook these together and so the Boneless Lamb was cooked for twenty minutes in the pressure cooker, the Lamb with Bones for fifteen. Garam Masala was added with some water, I wished the Meat to be infused with Spice.

The Solid Ingredients: Smoked Red Dried Chillies, Cumin Seeds, Coriander Seeds and Onion Seeds were fried in the KTC Vegetable Oil to release their flavours. Teaspoons of the Powdered Ingredients: Chilli, Turmeric, Garam Masala, Cinnamon (I’m out of Cinnamon Bark presently), were Dry Fried to slightly – toast – them.

Three average sized Onions and some leftover chopped Frozen Onions, Ginger and Garlic (as shown) were blended to create a white pulp. This and some more Oil were added to the the karahi, the Solid Ingredients immediately floated to the top, interesting. A full twenty minutes was given before adding the blended Tomatoes, I had plenty to do managing the pressure cooker. In went the Spices followed by two cubes of Frozen Methi. Once I could see the Oil separating from what was now a very Paste-like Masala, the Meat was added.

Nothing stuck, this was quite a revelation, usually I have to work hard to stop my non-blended Masala sticking to the aluminium karahi, not today. Salt, very important, was liberally added along with Lemon Juice.

It was at this point I decided to add Potatoes. Three were diced, cooked then added.  A lone Green Chilli and some defrosted Coriander went in too.  Hector is using up remnants.

The – Taste – was still not near what I desired, time to add some Tamarind Resin. Finally a couple of tablespoons of Yoghurt were added to create the Creamy appearance I know my Fellow Diner this evening would appreciate. At least I was now happy with the outcome.  The Spice Level would hopefully be – acceptable – the Seasoning I had control over at this time.

Served with Basmati, I did my best to ensure that Marg had – Boneless Lamb – her preference, I took the Lamb on-the-bone.

It has been a while since I cooked Curry for Marg. My recent creations have been Fish Karahi variants, experimental, successful. Today I had deliberately gone out of my way to make – Curry – not – Karahi.

Zesty – was Marg’s first remark.

It’s not too Spicy? – was her follow up.

I don’t think so.

I got away with that reply.

The Meat is very tender – Marg was saying all the right things.

You’ll be be pleased with this – Marg exclaimed finally.

I suppose I was, I made this for Marg, in a style she likes. This is not the Masala I seek in a Restaurant, but too often am served. Next time, back to – Karahi Gosht.

Anathema – The Ambient Acoustic Tour

Charles Rennie Mackintosh (1868-1928), Glasgow’s most famous architect and designer. It was his – School of Art – which this year burned for the second time, this time, catastrophically. I have long known that the Queens Cross Kirk was one of his designs being brought up in nearby North Kelvinside, the posher part of Maryhill.

A Thursday night, I had forgotten something that has never changed: Jaconelli’s Cafe ain’t open on a Thursday. No World Class Ice Cream for us. We joined the queue, doors open at 19.30. There was discussion in the queue as to whether this would be a standing gig, none of us is getting any younger. Anathema last year in Glasgow and Köln was a bit of a struggle.

The pews were in situ, but were found to be very close together, people were smaller a century ago. To let people in to the middle of a row, we all had to get out. Hopefully people were here for the music and not the makeshift Bar.

In the semi darkness, a Chap took a seat – stage front – moments after 19.30. Who was this – AVA? One Keyboard and a Laptop, here we go. We were – treated – to a half hour of Electronic Mooglings. This was far from the Tangerine Dream / Klaus Schulze that I gorged on in the 1970s. The programming of the rhythms was the start to each – Piece – some very strange rhythms. This was not foot-tapping or the Sequencer sounds I was brought up with. He kept stopping to start again, why? Keep going, take us on the journey. Interesting, OK, the Chap departed the stage. Polite applause.

I was caught on the Huawei trying to find out who/what AVA is when the music started again, it was the illumination of the screens behind the stage which made me realise this was live. Another Chap sat at a Laptop and Keyboard in stage right/middle. Was this AVA? Who was the first guy? By now I appeared to have established live chat with – AVA. Hector, behave.

This was more like the Electronic Musik I love, big Sounds swathing, more Germanic than that which preceded. Longer Pieces, the lights on stage and the screens created impressive visual effects. Marg would remark later that she liked the projection of his hands over the the background movie. I saw no camera, this was pre-filmed. Yes, this was enjoyable.

He departed, more polite applause, still no introductions. Anathema next, surely.

A well dressed Lady entered and took her place behind the Keyboard and Laptop which had me puzzled. Having seen Anathema twice, I know only one Cavanagh bother plays Keyboards front of stage, why the Laptop? The Keyboards at the rear of the stage were there. A third support act? This is taking the – P. Was this AVA? Was – AVA – in fact a code for a whole collection of – Artistes – performing under the umbrella – Anathema. Had we been conned? Cue the rhythm being programmed, the Laptop done, back to the keys, a solo artist? A delightfully tall Lady then came on stage to accompany. With bow and fiddle in hand, she looked as if she had just come from a fencing tournament. And so it began.

The Keyboard player created the ambience reminiscent of Mogwai’s – Les Revenants. When the Violin joined in, this took us to new plane reminiscent of Irmin Schmidt. His solo albums, with various guests, typically Harmonica, Accordion, Sax, making sounds which accompany the Keyboards and add so much colour. Mogwai and Irmin Schmidt, the latter is a god.

We are – AVA – announced the Keyboard player, this is from our forthcoming album. At last, somebody speaks.

This second movement – Deep Blue (?) – left me gob-smacked, one of the finest compositions I have ever heard. This had drama, power, piano and forte. I’ll be buying this.

The Violinist spoke, she had studied at St. Andrews, knows Glasgow well, she thanked Anathema for having them. The first mention of Anathema this evening. Daniel Cavanagh was invited to join them for their final piece along with Mike, the Sound Guy. This was Chap #1. He played Drums, that explained the strange rhythms of his compositions. I was wondering by this time if AVA studio recordings would only feature Keyboards and Violin, with a full Band they could be even more amazing.

Mogwai and Irmin Schmidt, from somewhere in the depths of memory came the name – Bernard Xolotl. I have his album – Procession – on vinyl only and so have not heard it in yonks. A Synth Player, on this album he is accompanied by Daniel Kobialka on Violin. This is an excellent album, and very similar to what I was hearing this evening.

This is my type of Musik – I said to Marg.

What I particularly enjoyed was that the two performers were actually playing – together – feeding off each other. The Violinist may have had all the extravagant postures, however, by leaning across the Keyboard at times, she was ensuring that this was an inclusive act, a genuine partnership.  Grand applause.

With their sizeable back catalogue of excellent compositions, Anathema cannot surely justify three Support slots before they take to the stage. Last year they talked about two and a half hour shows – to get everything in. A Roadie – f*cked-up – in Glasgow last year and cost us half an hour, in Köln it was still under two hours. AVA were excellent, the first two acts were unnecessary. How long would we get of the Band we were all here to see?

Anathema

Daniel Cavanagh took to the stage without the headphones he sported on the last tour, accompanied by Lee Douglas. We were off to a quiet, acoustic, start before the remaining Band members came on stage. Brother – Vincent Cavanagh – took his spot mid stage. We’ve seen him before, behold the return of Chap #2.

Chap #2, took his place at the same Keyboard and Laptop mid stage. One of the few clear photos I managed to secure last year at the Live Music Hall (Köln-Ehrenfeld) had Chap #2 on Drums. As introductions are mumbled or non-existent at Anathema gigs, it was only afterwards I was able to put a name to the performer. I now know this to be the multi-instrumentalist – Daniel Cardoso. On – The Optimist Tour – last year I was critical of Anathema relying too much on taped intros and/or Midi. This evening, Daniel Cardoso handled these, the main Keyboard parts and doubled up on Bass. So a band does not need a full on Bass player? I saw Led Zeppelin once, in Glasgow at the Greens Playhouse. John Paul Jones playing either Bass or Keyboards ruined the show for me.

So who was on Drums tonight? Certainly not Chap #1. Whoever, he was hidden to many rear stage left, the Drums were never loud this evening, a deliberate choice in keeping with Ambient Acoustic?

The highlight of the near ninety minute performance was when the eponymous song was announced. The Violinist was invited back on stage to accompany. Now we had a proper introduction, meet Anna Phoebe who performed this Violin part on stage in the acoustic live show – A Sort of Homecoming (2015). For once, on this video recording, one can actually see the performers. Anathema – the song, has possibly the strongest theme of all Anathema compositions, magical, a moment to savour.

Danny wasn’t singing tonight, leaving all vocal parts to Brother Vincent and the very talented Lee Douglas whose harmonies are very much of – The Anathema Sound. A pity she is off stage as often as she is on. Why once again did we have to suffer Closer (A Natural Disaster, 2004)? A guy in front of me turned round and glared when my exhale of – rubbish – came out too loudly. Electronic vocals, a singing Dalek, rubbish.

You could hear a pin drop in here – announced Danny.

Such was the reverence for the music, the performance. As Marg said later, they do not interact with the audience very well. I am caught between just letting the music flow and the need to remind the audience which song from which album we are being treated to.

I shall come back to this Blog and write more when the full set-list becomes available. The set-list last night in Manchester was reportedly: Because, Springfield, The Lost Song, Part 2, Thin Air, Can’t Let Go, Anathema, One Last Goodbye, Closer, Ariel, Temporary Peace, Distant Satellites, A Natural Disaster. Tonight was different, if only for the order of the songs.

The lights came on, such as they were, no encore. Most of the night had been spent in darkness. AVA had announced an EP-CD. Waves – was purchased, hopefully as good as Terje Rypdal’s album of the same name. Aisling Brouwer (Keyboard) took one from the box, signed it and passed it to Anna Phoebe (Violin) who did the same, success. Thank you.

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