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.

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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.

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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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Glasgow – Namak Mandi – …or, not.

Posted on September 29, 2018 by Hector

Yes, Hector was here at Namak Mandi (21-23 Bridge St, Glasgow G5 9JB) two days ago appraising the – Lunch Buffet. Today was – Visit #5 – when I make the decision as to whether I should add this established to – Hector’s Recommended Curry Houses – …or not.

On – Visit #1 – back in March, I enjoyed the Lamb Charsi Karahi (£11.99).  It was time to experience this again having focussed my attention in the interim on their excellent – Namkeen Karahi. I arrived at 15.00, my preferred eating time on a Saturday. The Waitress who looked after us so well on – Visit #3 – showed me to the small table nearest the door. A Pillar separated me from a family group who were waiting on their Order. The Menu was already on the table, I knew what I was having, a Chilli and Coriander Naan (£1.99) would accompany.

I sat, I waited. OK, the pillar did obscure my presence, but there were two Chaps buzzing about doing who knows what? Fan dancers. After ten minutes, the Waitress approached and asked if my Order had been taken. I think she was surprised that it had not.

I watched her arrange a Salad Garnish on four plates then remove Chicken from skewers. These were presented to the table beside me. Moments later I was stunned.

A Salad was placed before me, before I had the time to study this the rest of my Order was on the table. Less than five minutes had passed since I had placed the Order, enough time to make the Naan.

The Naans at Namak Mandi are not of the – Light & Fluffy – category. Here they are – Thin – but always enjoyable. There was a sufficient quantity of Chopped Chillies and Fresh Coriander to add a Kick and more Flavour respectively.

Lamb Charsi Karahi

This was nothing like what I expected. The Toppings were there: Ginger Strips and Fresh Coriander, however, beneath these lay a very – Grey Karahi – swimming in Oil, lots of Oil, way too much Oil.

I dipped some Naan into the Oil, full of Flavour, but where was the Masala? Oil will always separate, and so I had to look hard to find the base Masala. It was there, adding to the – Grey. I concentrated on putting this on the Naan and avoiding the Oil.

The Meat was on-the-bone, Ribs and Sucky Bones were to the fore with the occasional Splinters, care had to be taken here. The Portion is sold as a Half Kilo, as on – Visit #1 – I was questioning this. The Colour of the Lamb had me puzzled. This looked like the Namkeen Karahi I have enjoyed so much here at Namak Mandi, but all this Oil. The Masala is – Tomato-based – as confirmed by Mein Host back in March. I could see Pips but no sign of Tomato Skins. The lack of Colour forced me to question how this Karahi had been prepared. It had the appearance of being taken straight from a – Pot of Lamb Stew. Dampokht (Dum Pukht) is on the Menu, this was closer to what I would expect to receive had I ordered that, minus the Vegetables. Whatever this was, it came far too quickly.

Lamb Charsi Karahi – today

Lamb Charsi Karahi – six months ago

The lack of – Red – meant that the Flavour was close to the Namkeen Karahi, Peppery and very well Seasoned. The irony is not lost, for years I have been complaining about too much – Red – in Curry. The Flavour of the Lamb itself was intense. However, this was nothing like the Charsi Karahi I was served in March. Somehow, I am able to store the memory of Flavours in my head, as I write I can recall today’s and – Visit #1’s – simultaneously, they are markedly different. A lack of consistency is something that annoys.

I broke up my Feast by taking some of the Salad, very Fresh, the Parsley fooled me. I should cook more often with Fresh Parsley. The Chaps at KRK taught me long ago to taste Coriander before buying else one may get home to find Parsley.

One of the Waiters asked if all was well, seconds later my Waitress repeated the question. I ate on.

The mass of Meat was impressive, gone were any thoughts of this being under the 1/2kg. I was actually glad that the Bone count was high, I was rapidly reaching my limit. A Quarter of the Naan remained, time to abandon it.

One of the Waiters asked if all was well, seconds later my Waitress repeated the question. I ate on.

Why did I have to be asked four times? Exactly what are the Waiters doing at Namak Mandi?

The adjacent Family were finished and almost out the door.

Have I paid, I cannot remember? – asked the Mother.

I was unaware of any recent discourse between the Mother and any Staff.

No – said the Waiter.

They departed without paying (?), Hector was bemused.

The final Pieces of Meat were demanding. I had had enough. Pleasant as this Charsi Karahi was initially, it lacked any depth of Flavour. It became monotonous. Where were the Tomatoes, why so much Oil?

The Bill

£13.98 One of the Waiters took the cash.

The Aftermath

The Waitress who, as far as I observed today, is holding the place together, once again asked the customary question. With the photo of the Charsi Karahi from – Visit #1 – already uploaded to the Huawei, I told her that today’s Charsi Karahi may have been closer to what I would expect in a Dampukht. On seeing the photo, she asked if that was – Chicken. I put her right on this. Chicken, Hector?

I will tell them the change and the difference – she said as I made for the door.

Consistency, we need consistency.

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Glasgow – Namak Mandi – The Lunch Buffet

Posted on September 27, 2018 by Hector

Howard informed Hector at the weekend that Namak Mandi (21-23 Bridge St, Glasgow G5 9JB) are now hosting a good value Lunch Buffet (£4.99). Being – Lidl Shopping Day – with Mother, this was the perfect opperchancity to investigate.

We arrived shortly after 13.00 and were shown to the extension, here sat some thirty people. At this point I knew nothing about the Quality of the Fayre, but it was evident that – the price was right.

We took the only table for two, the majority of the tables being set up for family groups which was very much how our fellow diners presented. I checked with the Young Waitress, we were good to go.

Chicken Wings and what looked like a Biryani were the first trays encountered. I put some of each on Mother’s plate, the Rice only on my own.

As ever, Hector was not rushing to eat Chicken. Plain Rice and a Daal were next, I took some Daal. Some – is usually enough. Howard had told me about the Pakora Curry, this was passed by, always too soggy, a waste of good Pakora. Pasta and Salad? Next.

A very interesting looking tray of Bhindi and the hoped for Kofta loooked like the star attractions for Hector. I gave one Kofta to Mother and a soupçon of the Bhindi. I loaded my own plate with Kofta and again took a soupçon of Bhindi. Had there been Kofta Anda, my plate would have been filled to overflowing at this point.

Finally, what looked like a Chicken Heart Curry filled the remaining space on both plates. 

I took two pieces of Bread from a plate which was being constantly topped up.

Mother’s Buffet

There was an immediate statement of approval, the Chicken Wings were reportedly – Delicious. I do not recall Mother ever being exposed to Okra before today, it was not for her. There was no comment made about the Kofta though she did say that she found the remainder to be – Greasy. The bulk of the Masala on her plate came from the Chicken Curry which had been shrouded in an Oily, Blended Masala.

Hector’s Buffet

Straight into the Kofta – Spice and Seasoning, Perfect! I had avoided spooning the accompanying Masala which was of the same consistency as the Chicken Curry. The cuts of Chicken baffled, they were not – Chicken Hearts – possibly pieces of – Thigh – cut small. A Standard Curry, nothing to excite. I have cooked Okra often and know how difficult it is to get the texture right. Having sat out, the Bhindi Curry had gone too soft, inevitable. I found a huge Black Cardamom in the Bhindi and fortunately avoided biting into it.

Daal is Daal, I presume some would enjoy this with Bread alone. This was as good a Daal as I have encountered, moderately Spiced and Well Seasoned. Having spotted – pieces dark – in the Biryani I had assumed – Lamb. I was surprised to find a stone, from a Plum. Plum Biryani, tasty, a great idea. (If anyone has not sampled the Plums on sale in Lidl presently, 29p each, get out and get some, best ever.)

Meanwhile back in Curryland, it was time to get stuck into the remaining Kofta. There was a distinct aromatic Herb Flavour emanating from these which took me aback for a few moments. I missed the usual accompaniment of Spinach – Kofta Palak – or Eggs, – Kofta Anda.

This was quite a plateful, I could have gone back for more. For once, restraint was shown.

Mein Host came over and greeted. Mother was introduced, and the story told of how she introduced Hector to Curry at a very early age. I gave him my verdict on the various Dishes. As of Monday, I was told, Soup and a Dessert will be added to the Buffet. The Dishes on display will also rotate. Hopefully the Kofta will be ever-present.

The Bill

£9.98    I know of nowhere else in Glasgow where two can eat for this.

The Aftermath

Mein Host had taken the cash, we chatted further. He was keen to hear my Mother’s verdict. Also, he asked if I would be writing this review. I said that I was overdue a return to revisit the Lamb Charsi Karahi, and that the next visit would be the significant #5.

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Glasgow – Karahi Palace – Sheer Indulgence

Posted on September 22, 2018 by Hector

Two days without Curry, this had to be rectified. Also, Hector is back in his Homeland for at least two weeks, time to revisit the favourite haunts.

The number of visits to Karahi Palace (51 – 53 Nelson Street, Tradeston, Glasgow, G5 8DZ) is becoming close to – #100 – a target which should be reached before the end of the year. Somehow I don’t think the celebration will be comparable to – Yadgar #100 – earlier this year.

Qaiser – The Chef

Walking in to Karahi Palace just before 15.00, I was shocked to see Qaiser in Chef Rashid’s spot wearing an apron. What on earth was going on here?

Are you cooking? – I called to the back kitchen. It was then I spotted Chef Rashid behind the Donner Grill. Qaiser came out to take my Order.

I can cook Karahi, but not when he’s (Rashid) here.

We’ll see, but hopefully not too soon.

Lamb Karahi (£7.90) with extra Methi.

One Chapatti (£0.70)?

Sorted. Today there was no Water or Modest Salad provided. The Chap who had been at my favourite table soon left, two other Chaps took the mid-room table. It was quiet today.

The Donner Grill – I have never been aware of this being in use at Karahi Palace.

Lamb Karahi

Hot, Sizzling, Mountainous – I have posted videos of this before, so do not feel the need to do so every time. However, this was just magnificent to watch, worthy of recording. The Portions at Karahi Palace appear to becoming larger in recent months, but then one has to take account of the pile of bones which will be amassed.

The Chapatti was Light and Fluffy, it disappeared in record time. I should have ordered another, but why add more carbs?

I used a spoon to bring the separating Oil back in to the glorious Masala Mash. The intensity of Flavour from this Masala never fails to astonish. I have done well this week with two new discoveries in Belgium: Chilli Grill (Brussel) and Punjab Tandoori (Gent), it is good to be home. The Quality and Diversity of Curry served in Glasgow beats all.

The Meat was mostly Lamb Ribs, with the occasional – Sucky (Leg) Bone. The Meat, whilst Firm, was as Tender as can be. This was easily the best Lamb I have had this week. Everything was – Perfect – here: Spice, Seasoning, Temperature, Quantity.

One day the masses will be brave enough to cross the threshold of Karahi Palace.

The Bill

£8.60. The least I have paid for Curry this week.

The Aftermath

I attracted Chef Rashid’s attention as I departed – a silent applause.

Just made…

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Gent – Punjab Tandoori – There is Curry in Gent!

Posted on September 19, 2018 by Hector

Hector has done well this week in Belgium. Having almost written off Curry in this land over the years, better IT has led to the discovery of venues which might actually sell Genuine Curry rather than the despicable blandness of Euro-Curry. That Hector is able to narrow down the list to locate Punjabi venues is the key to success.

Punjab Tandoori (Sleepstraat 67, 9000 Gent, Belgium) is located on the Tram route to the north of Korenmarkt, it is a ten minute walk from there, follow the Tram lines. Arriving at 12.30, Punjab Tandoori was open as it is every Lunchtime, Thursday and Friday excepted. It was Chef who eventually emerged from the kitchen and greeted me after I did a – cough – where was the Waiter?

I had the choice of all the tables and so chose a table for two mid room. My last two venues have been Curry Cafes, here was Hector back in the land of – Pukka Restaurant, there be tablecloths here. I was handed the Menu, two things immediately caught the eye. The watermark featured the – Minar-e-Pakistan – in Lahore which Yadgar (Glasgow) display prominently above their door. Secondly, there was a lot of Fish on this Menu, tempting.

*

Chef watched me from behind the Bar photographing as many pages as I felt I could without looking like a Restaurant Spy. His watchful presence did limit the coverage but inspired me to go for it.

Karahi Gosht (€17.00), can you cook it without the – groene peper?

This was possible.

Can you do it – Desi Apna? I was unsure about the reply. We agreed – Medium Hot.

Sparkling Water (€2.00) completed the Order.

Nature called, so I went up the stairs towards the Kitchen and located the Facilities. On my return the Curry and Rice were on the table. No comment.

As is the norm with – Inclusive Rice – in Europe, there was way more than one person could ever eat.

Karahi Gosht

Behold!  The Toppings were there: Fresh Coriander and Ginger Strips. The Masala was not excessive, it had a decent, viscous consistency.

I decanted the Meat and Masala reaching double figures in the Meat count. Time for – The Big Test.

Spice, Seasoning, perfect!

There was loads of Fresh Coriander, both leaves and stems, the Ginger gave a lovely – Crunch. The first piece of Meat was Chewy, but nothing like as Chewy as yesterday at Iman Hallal (Antwerpen). Thereafter the Meat was Tender, a rogue piece to start?  The Karahi Gosht was full of Flavour, a Tanginess was emitted, quite distinctive. I realised the experience would have been further enhanced by a Bread accompaniment, but the Rice was inclusive.
The more I ate, so the Spice Level built up, the Flavours kept coming, this Curry was – Superb, how much of this was down to the Seasoning?

This was a Curry to savour, as good as anything served in the UK, in fact way better than most. Hector was feeling very pleased with himself. Two great discoveries this week, Chilli Grill (Brussel) and Punjab Tandoori, the finest Curry Houses discovered in Belgium to date, the first premises I will most certainly return to.

A new Chap entered the premises carrying supplies. I deduced he was Mein Host. He would take the cash.

The Bill

€19.00 (£16.81)

The Aftermath

I introduced myself to Mein Host and congratulated him on the Fayre. On asking for a photo he led me up the stairs to the kitchen. Chef was cutting up more Orange Capsicum than I have ever set eyes upon.

Never put those in Curry!

He held one up and smiled.

Passing by later this evening I came across – Passage to India – another Curry House almost next door to Punjab Tandoori. Perhaps one day…

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Antwerpen – Iman Hallal – Worthy of Further Investigation

Posted on September 18, 2018 by Hector

Dr. Stan had arranged for – Friend – to take us around Antwerpen today. Friend had been forewarned that Hector would disappear for an hour on arrival in search of Curry. He met us off the train from Gent at the magnificent Antwerpen-Centraal just after noon. Friend provided us each with a €4.00 day ticket for local transport, valid in Gent also. Why did we not know these things?

Two stops north of Antwerpeen Centraal / Diamante is Elisabeth, Iman Hallal (Diepestraat 101, 2060 Antwerpen, Belgium) was visible from the top of the escalator. Hector entered Iman Hallal at 12.40, the first customer of the day.

A laminated Menu (which did not photograph too well) was on the counter, the Waiter brought this – Snel Menu. The – Quick Menu – I concluded, with photos of many Dishes, few of them – Curry. Lamsvlees Korma Met Naan (€8.00) had to be Lamb, but would Hector order a – Korma? I enquired about the alternatives and was answered in Flemish, not much use. I most certainly was not risking Chicken Curry. The Waiter agreed to make the Lamsvlees Korma drier than in the photo, suddenly we had English. I ordered Rice instead of the Naan. A Can of Fanta completed the Order, Fanta in Belgium, less Colouring and a better Flavour then the rest of Europe.

A Modest Salad and Raita were provided. These I did not touch, I was simply not in the mood. I noted the next Chap who came in was given the same but with two large Green Chillies on top. He ordered a Biryani.

The Waiter brought a Large plate of Basmati containing Cumin Seeds and a karahi with a Curry whose appearance raised my hopes, this was far from – Korma – as is served in the vast majority of venues, this looked like a – Punjabi Desi Korma.

Lamsvlees Korma

I counted thirteen Large pieces of Meat, one was on-the-bone, Yay! The Masala was – Viscous – far from the – Soupy Masala – Hector eschews. The Thickness had not been achieved by overloading with Coconut. From the first sample of Masala and Rice I did not taste Coconut or any source of Sweetness. The Masala was Herb-rich, the distinctive Flavour of Fresh Coriander was not hitting the palate, was this the much more subtle – Methi? This was on the verge of being declared a – Wonderful Curry – then I took some of the Meat. Chewy – does not begin to describe this Lamb/Mutton. The Meat was tough, Grissle was visible, not that this tends to put me off. Either this Mutton (?) needed much more cooking or it was just poor quality meat. Iman Hallal would not survive serving this regularly.
From my seat I could see Chef attend to the – Big Curry Pot. Chef produced a huge box of Dry Herbs and added a generous handful to the pot. Methi! It was written on the side.
Pieces of Tomato were mixed through the Masala, when these were encountered, so the Flavour of the Curry came through. The overall Flavour was thankfully far from Euro-Curry, not particularly Strong, but decidedly – Pleasant.

The Bill

€13.00 (£11.50) This included two Cans of Fanta.

The Aftermath

I presented the Calling Card and gave my usual spiel.

How did you find us? – the Waiter asked, then repeated Google Maps as I answered.

Chef admitted his Meat was hard but offered no explanation. I congratulated him on adding Methi to his Masala.

I add Methi to everything – was his reply.  I like this man.

The Website for Iman Hallal shows a full Menu is available. Perhaps I was there too early, or simply had to be more assertive. Given the firmness of the Meat, maybe nothing else was ready. This could well be the only venue in Antwerpen serving anything approaching the Curry I seek, so next time I shall hope for perfection. Still, today’s was way better than what usually passes for Curry in Belgium.

And so back on the Tram/Metro to meet Dr. Stan and Friend in down-town Antwerpen, Hector was back in familiar territory.

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Brussel – Chilli Grill – At Last, Quality Curry in Belgium!

Posted on September 17, 2018 by Hector

Chilli Grill (Rue Antoine Dansaert 172, 1000 Brussel, Belgium) was discovered by chance a year ago as Dr. Stan and Hector walked back towards the centre of Brussel. Located a few metres from the Brussels Beer Project it is easily reached by Tram/Metro though Hector did the twenty minute walk from Brussel Zuid. The sky was blue, the temperature was over 20°C, this I knew would one of my final days of 2018 in a warm climate.

Having been quite impressed by Punjabi Tandoori Cuisine (Avenue Georges Henri 208, 1200 Woluwe-Saint-Lambert, Belgium) last year, I was particularly keen to try Chilli Grill, they had pre-cooked Curry on display as is the custom in UK Curry Cafes. It is no secret that Curry-Heute has a bias towards Punjabi Cuisine. Google Maps assured me Chilli Grill would be open at noon, a well timed train from Antwerpen would leave me time for the walks each way and be in time to meet Dr. Stan at Cantillon at 13.30. Same arrangement as last year I note.

Arriving at 12.40, the window shutter was down, but the door shutter was partially open. What to do? Another source of Punjabi Curry was reportedly located across the canal. I went to check this out, nothing was found at the given address. Google Maps got it wrong again. Retracing my steps, I was coming around to accepting that I may have to visit another Mainstream Curry House. Behold, the shutters at Chilli Grill were up.

*

*

With camera at the ready, I glanced at the array of Dishes on display, I could clearly see Chicken, Vegetable and presumably Lamb Curry. I asked the Chap behind the counter, this was Mein Host. He handed me the Menu – and mentioned – Ginger. I was being steered towards Mutton Ginger (€8.50). He informed me the Mutton would in fact be – Beef. Beef & Ginger it would be.

Spicy? – he asked.

Yes, Desi, Apna style.

I could sense an almost sigh of approval followed by a smile. A connection had been made. As I took my seat he invited me to continue taking photos. I asked for Rice (€3.00) and a Chapatti (€1.00) to accompany. There was no mention of a Drink.

I had to ask about opening times. On Mondays and Thursdays, Chilli Grill opens later at 13.00. These are the days they replenish the stock, otherwise it is an 11.00 opening time.

A huge plate of Basmati and a Large, thick Chapatti accompanied a karahi filled with Lamb in Shorva. For the first time in Belgium, Hector’s level of expectation went sky high, could this be it?

The Chappatti had been made from the Wholemeal Flour which is preferred by an increasing number of sources, not the plain Chapatti Flour. The Chapatti had risen, it could easily have been split into top and bottom, it was very – Hot – so – Fresh.

Beef & Ginger

The Shorva was topped with Fresh Coriander and chopped Green Chillies. I counted nine pieces of Meat in the Shorva, only once decanted was the Large Quantity of the Ginger Strips apparent. This was brave.

The Curry was piping hot – eat slowly, Hector.

The Beef was very Soft but far from pulp. The Spice and Seasoning were – spot on.
This Curry had Flavour, and an oh so familiar one, here was a proper Tomato-rich, unblended Masala. This was genuine Punjabi Cuisine, wonderful.

The Calling Card was given to Mein Host at the time of serving. Halfway through my Meal the true conversation began.
We can make traditional, but nobody (round here) knows – he assured me.

Meanwhile a Lady had taken a seat at the table where Mein Host had been sat on my arrival. I was asked questions about Curry in Scotland. I described the Punjabi West and Bangladeshi East, this amused. The Lady joined in the conversation, she was Mein Hostess. Questions about schools followed, but not the usual one which gets asked in the West of Scotland. They have a genuine interest in moving to my Homeland. FYI – The East-end of Glasgow has a distinct lack of Curry Houses.

Back on Curry matters, we discussed different Masalas, Onion-based and Tomato-based. He mentioned Karahi and acknowledged the Tomato-based traditional Karahi.
I mentioned my horror for what too often passes as – Karahi – in the UK and across Europe – stir fry – in effect with an abundance of the – Dreaded Ballast – on top.
If you add peppers and onions it’s Jalfrezi – remarked Mein Host.
He added that a key ingredient in making – Karahi – is adding Yoghurt. He also produced a jar which had something aromatic in it, half Herb, half Root. It remained his secret.

I have long appreciated the significant difference between the two best sources of Lamb Karahi in Glasgow (Scotland). Yadgar Kebab House most certainly do add Yoghurt, whilst Karahi Palace do not. The result, two entirely different Karahi but both as good as it gets, better than all the rest.

The Bill

€12.50 (£11.06) This is Hector’s type of Curry House, cafe style, serving Quality Curry at affordable prices.

The Aftermath

There was a ritual photo, and much exchanging of pleasantries.

Hector left Chilli Grill having just eaten an – Outstanding Curry – in Brussel. Who would have thought? This time next year I may ask for a – Traditional Lamb (Beef) Karahi.

I was a half hour late meeting Dr. Stan at Cantillon. Yes, Chilli Grill is good – he assured me. Dr. Stan has been at least twice since we discovered it last year. He does pass through Brussel regularly.

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Antwerpen – Namaste – Mainstream Curry

Posted on September 16, 2018 by Hector

The unfortunate circumstances which led to Hector spending the last few days in Aberdeen meant original plans were rearranged. Having missed the Wolf Strassenfest for the first time in over a decade, Hector was determined to still meet up with Dr. Stan at Cantillon (Brussel) at 13.30 tomorrow.

This meant a flight to Amsterdam this morning from Edinburgh and a train to Antwerpen, a city that has only featured once to date in Curry-Heute, back in the very early days of this Blog. People have been quite dismissive about – Garden of India – reviewed here back in 2011. I have certainly had a lot worse Curry in Belgium than served that evening, particularly in Gent where I am due to spend the following three nights.

Curry in Belgium, not a phrase that generally excites, though I have two Punjabi venues planned which might fulfil expectations. This evening it was a matter of find a Curry House which lay between the magnificent Antwerpen Centraal Station and the Scheldt, the only part of this city I am currently familiar with.

Namaste (Suikerrui 14, 2000 Antwerpen, Belgium) is rated highly in other sources, that – Nepalese – is clearly mentioned on their awning is commensurate with my low level of expectations. Mainstream Curry in Europe, what could possibly go wrong?

Arriving at Namaste at 19.30, a dozen or so diners were outside taking advantage of the particularly warm autumn evening, and no doubt poisoning their neighbours. Inside, only a couple of tables were occupied. Mein Host greeted and pointed to two tables on a dais opposite the bar. From there I would see all, perfect.

The Menu was brought, I could only gasp at the prices, but I have to recognise that Namaste is located in down-town Antwerperen on a prime site. The premises are large, spacious, the rent must be, well, high. Rice or Naan was included in the Mains as is the custom across most European Curry Houses, maybe not so expensive after-all.

Lamb Special (€20.00), I wondered. Then I decided to play safe. With no – Desi/Apna – Dishes or mention of Lamb on-the-bone, I accepted the – Mainstream. Lamb Vindaloo (€17.50) might be – Spicy – and should guarantee a Vegetable. Mein Host took the Order, we agreed on – Spicy – and as usual I asked for no Capsicum to be harmed in the preparation of my Curry. I was hungry, rather than order a Vegetable Side which could have added another €10.00 to my Bill, I ordered a Koriander Naan (€4.00). A 250ml Bottle of Sparkling Water (€2.80) completed the Order.

Chap #2 brought a Poppadom with embedded Cumin Seeds and three Dips. He explained what each Dip was. Do Waiters think that every customer is having their first ever Curry? The Cumin Seeds added to the experience, the taste buds were kicked into action. It is fair to recall that it was in Antwerpen that Marg first encountered Poppadoms with Cumin Seeds. As I have to remind myself – we are all learning.

On seeing my glass of Sparkling Water was nearly finished, he quickly produced another. I would have been cheaper ordering Bier.

The same Chap brought a hot plate and gave the customary warning. It never ceases to amaze that people touch a plate to check the temperature, Hector complied. A Euro-portion of Basmati and a Curry with a – soupy – appearance arrived moments later. There was more Rice than required, a feature of inclusive Rice Portions across Europe, a great waste when one thinks about how many times a day this occurs in Restaurants across the continent. One positive was the sight of more Cumin Seeds.

The Koriander Naan puzzled. Served whole, thankfully, it looked to be of – supermarket – quality on first appearance, but on tearing off a piece, I discovered a swathe of Coriander cooked in. One does not get this in a shop. However, the Texture was no better than that, the Naan had hardly risen and would tend towards being crispy around the edges. Not the best of Naans.

Lamb Vindaloo

The garnish was a sprinkling of Fresh Coriander, one Green Chilli cut lengthways, two Ginger Strips and two slivers of – Red Capsicum. The latter was set aside. Slices of Tomato were smothered by the Blended Masala, time to decant the solids. I counted double figures as I arranged the Meat and Potato on top of the Rice. In the light I could not tell the Meat from the Potato.

The Curry was pleasantly – Hot – in temperature, it is always appreciated when the food comes straight from the kitchen to the table and has not sat around for an age to cool. In time I was able to establish that the solids were mostly Tender Lamb with only a few pieces of Potato.

The Lamb gave off no Spice or Flavour other than of meat itself. The Ginger Strips and Coriander were welcomed when encountered. A sense of Citrus hit the palate occasionally, possibly from the Naan. The lack of Flavour from the Masala made the Naan more significant, I can only guess at how – bland – this meal would have been otherwise.
The – Kick – was well short of a UK Vindaloo. The Seasoning was at an acceptable level, however, more may have released the – Full Flavour – of the Masala. I came across one Green Cardamom which of course was not eaten. The only edible and visible source of extra Flavour was from the Cumin Seeds strewn though the Rice. Without the Rice and the Naan this meal would have been seriously – Bland.

Another Belgian Curry, once again there was nothing to be excited about. Too many Euro-Chefs will not serve up anything other than a – Mainstream Curry.

The Bill

€27.10 (£23.98) This is significantly more than I would pay in the UK, the price of the Sparkling Water did not help.

The Aftermath

Mein Host had taken the payment at the till. The Calling Card was well received and a few moments showing the extent of the coverage on Curry-Heute was tolerated. I was asked the obvious question and so gave a diplomatic answer:

It is difficult to get – Outstanding Curry – in Europe, and Belgium is not the place to find it.

This statement was accepted.

Hector the Diplomat? I should get a job in Brussel and cancel Brexit.

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