Curry in Lisboa has been celebrated in these pages since 2020. Imagine Hector’s delight in discovering a source of Desi Korma last year. With a two Curry opperchancity on this trip, the priority was a return to Taste of Lahore (Rua do Benformoso 76, 1100-086 Lisboa).
As outlined on Saturday, there are six of us in Lisboa this week. There was the matter of who actually wanted Curry at 12.30. Hector would prefer it to be two hours later, but that would severely limit the agenda for the rest of the day.
With Lord Clive and Lady Maggie staying at the same accommodation as Marg and Hector, close to Largo do Chiado, the four set off in the direction of Martim Moniz. The plan was to use Tram 12, however, today it had been cancelled and some of the tourist Tram 28 rolling stock was running the key part of the route from Praca de Luis de Camoes to Martim Moniz. As ever, the queue for Tram 28 was silly, Plan B, the escalators through the hill at Baixa-Chiado enabled our progress towards the famed Ruo do Benformoso, Lisboa’s – Curry Mile.
Howard, a Lisboa debutant, and Steve were in situ at Taste of Lahore. So much for last night’s collective – I don’t know if I fancy Curry tomorrow. Marg would stick to her guns and order an alternative.
The menu was different, no longer a printed list, but an iconic layout, a style seen previously up the street at Tasty Hut Halal food and also employed in the comparable Curry Houses in Athena. Last year the portions were on the small side, today, the three size options were clear.
No Desi Korma, our young waiter confirmed without further explanation. This was Sadi, who would go out of his way thereafter to look after us. For some reason, the six of us stood out in this busy Curry Cafe.
Mutton Karahi – Karahi de Cabra (€11.00 – half) was Hector’s alternative, Howard would follow suit.
Above medium – was agreed for the Spice Level. Steve risked a step up and asked for his Chicken Karahi – Karahi de Frango (€9.00 – half) to be – Spicy. Maggie ordered the same Curry but a Quarter (€4.50) and sought a Spice Level closer to her palate.
Today, Clive was playing silly buggers, and had Maggie describe every option on the menu rather than tell us what he fancied. Come on Clive, it’s either Karahi or Dhansak. As the latter was not available, he went for Chicken Boneless Handi – Handi Frago Desossado (€9.00 – half). Marg for her non-Curry-snack chose Kebab Roll (€5.00) with – two sticks. Seekh Kebab.
No Rice (€3.00), but Steve nearly went there. With his back to the room, he could not see the mountains of Biryani being attempted by other diners. A Cheese Naan (€3.50) would suffice, though I continue to marvel at Steve regularly demolishing Rice and Bread. Plain Naan (€1.50) for Howard and 
Hector. I advised Clive that his favourite Keema Naan was not available, however, a Qeema Parata + Chai (€4.50) was. Sadi informed us that this was only served before noon as Breakfast (Nashta) and suggested a Roghni Naan (€2.50).
What is a Roghni Naan – asked Clive.
A Naan with perforations to stop it rising, and smothered in Sesame Seeds – was good enough for Clive after the Hector offered this description. Maggie was persuaded that there would be enough Bread on the table.
With a smaller Curry ordered, Maggie negotiated a Salad (€1.00) with an emphasis on Tomatoes. She would share a jug of Mango Lassi (€7.50) with Clive. A 1.5l bottle of Cola (€4.00) would be shared by the rest of us.
In addition to quite an impressive Salad, Sadi brought of plate of sliced Tomatoes – on the house. All were impressed by the Tomatoes which had way more Flavour than anything purchased in a UK supermarket.
Various staff members were involved in the delivery of the food. We got there.
The Plain Naan was served whole. The thickness suggested half Naan – half Roti, but as always in Lisboa and Athena, the quality of the Bread always impresses. Soft, puffy, burnt blisters, ticked the boxes.
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The Cheese Naan looked pretty much the same, but was served in quarters as was the Roghni. Both looked decent despite the needless use of the knife.
Kebab Roll
Two Lamb Seek Kebab with elements of Salad wrapped in a Roti. This looked to be a delight, way more interesting than just having the Seekh alone. It proved to be satisfying, Marg:
I decided to have a kebab roll instead of a Curry. Rolled up in a pitta bread or roti. Full of two Lamb Seekh Kebabs, as well as chopped cucumber, onion & coriander. There was a sauce added to the salad. The food was easily eaten with silver foil wrapping up the bread. I enjoyed the burst of coriander and the spicy meat. Plenty of flavour and very filling.
Mutton Karahi – Karahi de Cabra
Ginger strips and a sprinkling of Coriander topped the abundant portion of Karahi. The Masala was not in the classic Punjabi style, Soupy in comparison. As much as eating this Karahi was enjoyable, and we stuck to the code, Rice could well have been the better accompaniment.
With a definite kick, the Spice level was as asked for. The Seasoning impressed, this was going to be a pleasing session of Curry eating. Yoghurt flecks were visible in the Masala, adding a moderate level of Creaminess, noticeable but not detrimental.
The array of Spices had created the magical blend. I could not identify an individual Spice, no Whole Spices were present. Whatever, Chef clearly knew what he was about.
The Meat was served on-the-bone, a Lamb Chop was in Hector’s karahi, not Howard’s. A Sucky Bone was duly encountered, the occasional pieces of sinew had to be cut off. Chewy in parts, mostly soft, the Mutton was supersaturated. It’s moistness was outstanding, particularly after the dry Venison served in Renfrew last week.
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Sadi had stated that the – half – portion was intended for two. In the end, the Hector appetite had been sated. Maggie had helped finish my Naan, the extra Masala was just a bit too much to handle. Next time, Rice.
Having come for Desi Korma, this Desi Karahi did not disappoint.
Howard, as he been known to, added a few words:
The Sauce Was The Star.
First Curry in Portugal. The first taste of the sauce was stunning. So much flavour and depth. Initially the lamb lacked flavour but this changed over the duration of the meal. Surprisingly the plain nan also stood out in terms of taste. Combining the three elements complimented and accentuated the flavours. Another notch up on the lamb would created a truly memorable curry rather than just a good one. A final note on the spice level. A tad above my ‘normal’ but I found it hit the spot. Spicy but not on the silly scale. The litmus test is whether I would go back. In this case I would. Shout out to the excellent staff.
Chicken Karahi – Karahi de Frango
The presentation of the Chicken Karahi was similar to the Mutton. The Masala appeared ot have a similar Texture, still Soupy, maybe a bit more yellow. Steve:
Chicken pieces on the bone were n*cely cooked. The sauce was very tasty and spiced as I had requested. Small chunks of fresh ginger were a n*ce addition. The consistency of the sauce was just right. Would order again.
Cheese nan. Tasty, but a bit on the heavy side.
Although Maggie had made lots of positive comments as she ate, there was no formal declaration thereafter. Hector shall admit to being impressed by the appearance of this Chicken Curry. Maggie’s smaller portion looked tempting, the Masala, darker than that served to Steve, intrigued.
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Chicken Boneless Handi – Handi Frago Desossado
Handi, as is consistently reported, can be anything Chef wants to dish up. Not served in a handi, but a simple plate, this looked to be nothing special at all, a straightforward Chicken Curry. Clive:
A generous portion, lots of lumps of chicken there. Spice level was excellent, a kick not too hard. Right amount of sauce for chicken, could still dip my naan.
The Bill
€75.00 (£62.96) For six diners, excellent value.
The Aftermath
Having taken the group photo, Sadi was well onside. The Calling Card was well received and attracted the attention of the senior staff member. They were issued one last year, but, are these the same people?
I asked again about the absence of Desi Korma.
Maybe new shop – was his reply.
Another branch is due to open in two months. Whether this one disappears, or its an additional venue shall hopefully be revealed in 2026.
It is approaching seven years since our last visit to 
Maggie had a table booked for 14.30. They were disappearing later for a comedy show. Adam would also join us pro tem. Marg and Hector would subsequently watch the FA Cup Final, where the result proved to be as ridiculous as The Famous having a perfectly good goal chopped off, again, earlier in the day. 
Four, as predicted, a decent size, else there would have been a stooshie. Suitably cremated, yet retaining their juicy succulence, one simply wants to keep eating these meaty delights. Marg:
Some may already be noting how magnanimous Marg had been during these moments. She had a different agenda. Marg:
The Bill #2
Topped with Ginger Strips, the Peas were visible confirming the – Mutter. This was an appropriately Dry Curry, maybe better eaten with Bread, their choice.
Adam departed after his meal, Takeaway sorted. The football was duly watched. How a referee, linesman, and VAR could all miss a last man hand ball at Wembley was commensurate with the equivalent triumvirate not seeing a ball in the net earlier in Scotland. So it goes.
The Naan was served whole as I had asked for, having seen Adam’s earlier in quarters. Just look at those blisters, how risen was this Bread? Light, puffy, 
The – Soupy – Blended Masala was abundant, hence the above generosity. There was a rim of peripheral Oil, should this be considered as a – Desi – criterion? Once again, Ginger Strips topped the Curry. I wonder how many people set these aside? Their presence always offers an extra burst of Flavour and Crunchiness.
The Spice Level and the Seasoning instantly impressed. Hot, hot food, care had to be taken. The blend of Flavours which burst on to the palate was a new experience at 
With Marg back from her curtailed and over-complicated trip, there was the first opperchancity to drive across the recently opened crossing of the River Clyde from Clydebank to Renfrew. How many years since conception?
Objective #1 today was to prove Google Maps wrong. The hypothesis was: it must be faster to use the new bridge to get to Glasgow Airport than by driving twice the distance via Erskine and the M8. With only three sets of traffic lights on the latter route, it soon became apparent that the ten on our our side of the river were slowing us down considerably. Then there was the unexpected. The bridge was closed for one and three quarter hours to let a ship past. Really? Research discovered this was one of five lengthy closures during daylight hours this very day. Another white elephant? 
Renfrew has three Curry Houses, now virtually on our doorstep. Two venues have been reviewed previously. The Punjab Times (63 Hairst Street, Renfrew, PA4 8QU) remains rated albeit a re-imagination of 
Marg spotted that a pint of Mango Lassi was a mere £3.95. Not to be missed. Tap water accompanied. The Hector, unable to order a large bottle of Sparkling Water on this fine day, settled for 330ml at £2.95. 
Seat coverings aside, there is little difference in layout at The Times of Punjab. The 
Tureens for Buffet were also along one wall. For this, I have no more information. 
Marg’s Vegetable Pakora duly arrived. Three, well-fired pieces, I was offered one, but seriously, how could I accept? If the Hector is going to eat Pakora, it’s by the dozens, plural. Marg:
Large, served whole, teardrop-shaped, risen, blisters, the buttery sheen, no Garlic: meeting all the criteria for a proper Tandoori Naan. Why is this so difficult to source?
I include a second photo of the Naan, this time with the Rice for scale. Marg had already tore off the pointed tip, her Naan, and she knows this is the best bit. I would eat way more Bread than I had envisaged when ordering the Rice, which now felt slightly surplus to requirements. 
The small karahi, but these can still be deceptive. A decent portion in a lunchtime menu. The Thick Masala was topped with a sprinkling of Coriander. Visible strips turned out to be Onion, not the 
The dish had a rich tomato flavour and was fairly sweet with a slight kick to it. There were pieces of tender lamb in this onion based sauce. I left some strips of onion as I had eaten enough. The Naan was very large and freshly made. I enjoyed using the bread to pick up up my meat and sauce. A great combination. 
Ginger Strips and a trace of Coriander topped the Dry, Thick Masala. Tin foil?
Nine pieces of – The King of Curry Meat – were duly arranged on the Masala and Rice. Dipping the wonderful Naan into the retained Masala, the mental cache of Curry Flavours was quickly accessed. 
The top end of menu, but still, Mainstream Masala Flavour, served across the land, There was a greater intensity of Flavour here than a standard restaurant Masala. Well Seasoned, and with a Spice level that continued to build, there was something happening. Tomato-rich in Flavour, I regret not having sampled the Rogan Josh for comparison purposes. 
By this time I had identified Mein actual Host. The Calling Card was duly issued, conversation was limited. As I took photos of the now almost empty restaurant, he made sure he got in on the act. 
Does the Karahi have 
And yes, the Renfrew Bridge was open, until 18.00, on our return. For years I have envisaged nipping across to Renfrew for a Curry, if only there was a bus. 
Goat Meat (on the bone) (£14.95), the reason why I keep returning to 
The Curry was duly ordered along with the customary Cumin Rice (£4.50). a glass of Tap Water was secured, no ice.
Pratap came in, acknowledged his other customers, but stopped to address the Hector.
The Fish Karahi (£18.00) I have mentioned previously. Pratap has assured me that he can withhold the dreaded 
The Topping of fresh Spinach was novel. Cooked, but not cooked-in, there was no sense of a Saag/Palak invasion. I did not count the pieces of Goat as I decanted, however, the Bone count would only reach three, so plenty of Meat. No Sucky Bones, Goat is empirically different.
Hot food, always noted and appreciated. A Bay Leaf was the only solid encountered in the blended Masala. The Meat was – Super-soft – which is to be commended, Goat needs more cooking. Initially, I was not sensing Spice coming back from the Meat, the notes were revised towards the end. This Curry was working.
Good as this Curry was, next time I should try something else. There are always interesting options at
Marg has long proclaimed that the Butter Chicken (£8.75) at 
Arriving at 13.40 on this Bank Holiday Monday, around half of the tables were occupied. The waitress led us to a table we had never sat at before, at the wall opposite the window. The 
A 0.75l bottle of Sparkling Water (£4.75) was ordered at once. We then spent quite a few minutes before declaring our second Dish. For Marg: Aloo Gobi & Green Peas (£7.50). For Hector, it was a case of which Lamb option. Alan’s South Indian Ginger Lamb (£9.25) today trumped Roadside Lamb (£9.25) and Lamb on the bone Curry (£9.95). 
During the wait, an alarm sounded, for a full ten minutes. This did drown out the local Curry expert at the adjacent table who was educating his family, and all within hearing distance, i.e. everyone, about the merits and demerits of every conceivable Curry. Cue their Korma. 
Marg had forgotten that the Rice portion is disproportionate to the volume of an individual Tapas. The consequence was a plate which looked like a dog’s breakfast. The Chapatti was close to Hector’s preferred style, little sign of Wholemeal Flour. A second Chapatti was considered, but £3.50 for the pair, no way, Pedro. 
As yellow-orange and Soupy as ever, this Tapas portion featured two larger pieces of Chicken and one smaller. As curiosity may have seen the Hector have a Soupçon in the past, not today. Marg’s verdict (below) would suffice. 
This has been had as – & Green Beans – previously. Today’s also featured Green Beans. The Dry, Thick, Minimal Masala was topped with slivers of 
At the dawn of 
Again Syboes topped the blended Masala. Five pieces of Meat, the majority were a decent size. Tender Lamb, but the Meat was not giving back any sense of having absorbed Spice, and therefore – Flavour – other than its own meatiness. 
What I took to be strips of cooked Onion were examined more closely, 
Having enjoyed a run of excellent Curry outings in Glasgow in the last few weeks, why let the level of expectation drop? Another visit to 
I glanced at the Curry on display, the reason for my being here was the Lamb Karahi (£11.00), served on-the-bone. The container was full, all was well. Beside it was what I took to be an interesting looking Aloo Gobi, more on that below. 
A small Naan (£2.50) – I put to Arshad. This was repeated to Amjad. I cannot get anywhere near finishing the Naan served here, last time we agreed that that – a half – could be served. Having helped myself to the tap water on the counter, I settled down for the short wait. Salad and Sauce were declined, no mention of a Coriander Topping today. 
The – small – Naan was surprisingly close to, if not the same size as their standard. Wastage guaranteed. 
Yes, technically I had 
And the Aloo Gobi (bottom right)? I saw a hefty bone then a Chicken bone and remained puzzled. I then concluded that the lumps had to be Chicken. Well, my focus was on the adjacent container. The Masala, however was something else. If/when I see this again, temptation may prevail. 
April 30, the Hector knows what he would like for his birthday. The choice of venue for the Birthday Curry has varied over the years. Today a long overdue return to 
Today was different, with breakfast at The Green Hotel, Kinross, where Prog Rock Band – Arena – were also to be found after last night’s gig at the same locus. Curry first.
Aqeel asked for a few minutes to set up, his assistant arrived moments behind us. 
The 
During our wait for the food to be prepared, I took the opperchancity to photograph the new layout. 
Coriander, Ginger Strips and Green Chillies halved lengthways, topped a somewhat – wet – looking Karahi. Brown, with an Oily hue, the Masala was decidedly Shorva-esque, not what was expected. As would become apparent, the Oil content was distinctly minimal. Wot, no Oil? A healthy Karahi. 
On taking our starting portions from the flat karahi, I was confident that we would finish all before us. There was clearly a lot of Bones here, every piece I took was on-the-bone. Marg’s deft ladling had secured pieces which were Meat only. 
Sucky Bones and Ribs, confirmation that the increase in price was justified. Better cuts of Meat, and today, no sign of Offal attachments which had been a feature of 
The Bill
There was discussion with Aqeel about opening times. He did point out that on Saturday and Sunday he opens in the morning for Nashta. 
And so to the previous twenty four hours…
We arrived at The Green Hotel, Kinross, just after 16.00. This would allow time to investigate the Leven Brewery which was directly across from our allocated room window. Not so great.
Catching up once more, and a continuation of our last conversation, having to learn all the Arena material again in such a short time had been a challenge. The band had played last night to a half empty room in these very premises. A show added late to the tour, and with Marg returning from 
The hotel staff advised that the bar in venue, Backstage at The Green, would open at 19.00. Coming down from our room at 18.45, to queue to get in, felt very much like being back on the 
That I saw him at The Marquee was down to The Science of Coincidence, sorry. Pendragon were playing The Marquee, Landmarq supported. It was the same story when I returned a few weeks later to see the recently reformed IQ on the – Ever – tour. Marg knows the music of Landmarq, it is played oft in the car. I also assured her that Damian is one of the finest singers she will ever see/hear live. 
With the setlist to hand, it was very much a case of which songs I would know better than others. The first two albums less so, even allowing for their inclusion on the first live album. There would have been an even greater level of familiarity had Covid not happened. Tickets for the postponed London show in 2020 were valid for the rearranged show in 2021. Sadly, the date didn’t suit. 
Marg and Hector saw Arena perform all of 
Four songs would feature from their 2022, and latest studio album – The Theory of Molecular Inheritance. Marg has played this oft on drives to/from Aberdoom. She knows it well. There is a live album from 2023 – Lifian – which features Damian on vocals. This might appear in someone’s xmas stocking as Live & Life did back in 2004. 
Having played the part of Jean Valjean in Les Miserables, Damian is stage experienced and can hold an audience. With a longer mike lead, he was able to pace up and down the central isle. He sang to us all, and to each of us individually, captivating.
Kylan Amos remains on Bass and still looks like John Jowitt, his predecessor, albeit, with hair. Behind the drum-kit, and obscured from my camera all night, remains Mick Pointer, founding member of Marillion. Whatever happened to them? 
There had to be a photo with Damian, and indeed, so familiar were we becoming, he came over at breakfast this morning to bid us farewell. 
Earlier in the year, Curryspondent John, suggested I should introduce myself to the young waitress at 
Today is the Monday between two Bank Holidays, it was quite a surprise to see 
The 
Extra Desi, on-the-bone – was clarified, plus tap water. Spicy – was agreed. Still a risk, last year, Chef truly tested the Blogger.
Copious Ginger Strips topped the distinctive Masala. The Coriander may well have been cooked as it was stirred in. A heater was also provided, dining a la carte merited this. This meant I did not arrange all of the Meat on the Masala at the beginning. 
Two whole, probably – dried – Chillies had been added. These were carefully set aside, the Hector was not falling for this. Yoghurt Flecks were visible in the Herb-strewn Masala, the study period was over, time to eat.
The Spice Level was a bit testing, but nothing like the aforementioned. The Seasoning may have been a tad below the Hector idyll, but not so much to impinge on the overall enjoyment. 
The Bill
This year, instead of the annual pukka dinner for the Glasgow members of her alma mater, Marg and her committee came up with the idea of a trip to the Burrell Collection, with lunch thereafter. Hector was willing to forego the customary Aberdeen Angus, soup and sandwiches were promised. Hector has been known to devour a sandwich or ten.
For years I have been asking why UK restaurants charge so much for Fish Curry, whilst in Europe, Meat Curry costs more. For the price of 1kg of Lamb on-the-bone, today I could have purchased 4kg of Tilapia. One 2kg pack of frozen Fish sufficed. Watch out for Fish Curry appearing in the near future. 
No such issues at 
Unbelievably, Samosas have not appeared in these pages before, nor has a Chapli Sandwich. Reheated in the air fryer, the Texture of the pastry was maintained. The Spice Level surprised. Meat, Potato, Peas, two is definitely better than one. 
The air fryer was also used to reheat the Fish Pakora, again, the batter survived. The Chilli Sauce was microwaved, such a treat to have this Hot Sauce with Fish Pakora. 
Last month, Zahir, Mein Host at 
Today, a holiday Monday, the Hector set out to verify. 
The phone-call continued, this gave me time to consider a Bread accompaniment. Why have a Roti (£1.00) when one can have a Nan (£1.25) for a few pennies more? The Glasgow Southside Curry Cafes, the land of affordability and sensibility, as the Hector looks back two Blog entries to 
The splendidly huge Naan, served whole, was approaching – Rogni – in style. With multiple perforations to prevent it rising, well fired, burnt blisters just about forming. 
Two – Birds – sat in the steaming hot Shorva. Coriander Leaves and Stems would add that bit extra. What I had seen in the original plastic container appeared to have swelled in portion size.
Always a Shorva, so the spoon would be put to good use. Prior to this, a dipping fest. Pieces of Naan were duly immersed, the Spice Level of the Shorva took me a bit by surprise. The Seasoning was a la Hector. This was quite a Shorva. 
So taken was I with the Shorva, Naan and Bateera Legs, the torsos almost became an afterthought. The spoon halved the Bird, the carcass soon revealed. Not a lot of eating here, a fraction of what one would have in a Chicken Curry. However, this was not Chicken Curry. Bateera absorbs, the Meat is way more porous than its larger counterpart. Gamey in Flavour, and dipped back in the Shorva, even more flavoursome.
The Lassi turned out to be Sweeter than anticipated, but still close to drinking Yoghurt. As much as I love Mango Lassi, having it with or after Curry surely counters the Flavours of the Spice? Relief for those who may require it, unnecessary otherwise, Plain Lassi may actually complement Spice. 