Unbelievably, Hector has been in Fuerteventura for three days and this is the first Curry. There has been no Paella yet either. Last night Ann ordered a Chicken in Mustard Sauce Tapas at Pinchacabra Tapas which was remarkable for its Capsicum content! The Dreaded Mush, this time Orange, tasting like Capsicums did back in the 1960s when I first encountered them. I must experience this again before we leave.
No Hector is not suffering from – Sunstroke – perhaps just withdrawal symptoms. Ian declared this evening to be – Curry Night – so as to avoid Indian Cuisine the night before they fly home. (?) Having come across Fazz’s Indian Restaurant and Indian Tandoori Spices Corralejo, plus Shivam Indian Restaurant way down at the southern end of the island at Gran Tarajal, there are plenty of venues to choose from.
Ian suggested Bombay Masala (Calle Jesús Machín Santana, L-9, 35660 Corralejo, Fuerteventura, España) which means I shall be having Lunch at two other Corralejo venues hopefully in the next couple of days.
Marg and Hector arrived first for our 20.00 rendezvous. The Pizza we had mid afternoon in Gran Tarajal precluded any thought of Starters, yes we ate this, between us. The Local Eurofizz – Dorada – was ordered, €2.95 for 0.4l. Marg stuck to the usual Sparkling Water, €1.50 for 500ml.
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We had time to study the Menu before Ian and Ann arrived. There was a Fish Curry (€9.50) which I considered. Marg quickly announced that she would have the Lamb Karai (€11.50) so I became determined to order something different, from everyone else. Lamb Bhuna (€9.50) was now up for consideration, the Masala would be – Thicker – than in their Standard Curry according to the Menu.
On arrival, Drinks were sorted for Ian and Ann. A Bottle of Rioja (€16.90) was reportedly €5.00 less than they had paid for the same brand elsewhere earlier in the week. A Bottle of Still Water (€1.50) accompanied.
Ann selected the Fish Curry, whilst Ian opted for Chicken Bhuna (€8.50). They would share a Boiled Rice (€2.50) and a Peshwari Nan (€3.50). Ann then declared that a Vegetable Pakora (€3.95) would precede this, she also asked for some Mango Chutney. Hector was now down to – Choice #4 – Lamb Rogan Josh (€9.50). The description mentioned – Tomatoes – so not the Creamy interpretation that is breaking out across Europe. Having had enough – Bread – today, it had to be Rice for Hector: Vegetable Rice (€3.95). Marg stuck to her usual Chapatti Pan (€1.50).
That Bombay Masala is a – Family Business – would become apparent as the evening progressed. Father was in the kitchen, Mother came to take the Order, and the ever so charming Daughter brought the Food and Drinks. Was Mother then in the kitchen also having taken the Order?
Marg kicked things off by asking for – No Capsicum – in her Karai. The given description included this – Ballast – and also suggested it would not be the appalling – Stir Fry – with big blobs of Onion and Peppers. Mother duly noted the request, not a problem. I asked for no Capsicum in the Rogan Josh and was informed that none would have been there. The request was repeated for the Vegetable Rice, same response. For once, a Restaurant where the description of the Dishes matched the ingredients!
Daughter brought some Poppadoms and three Dips:
On the House – she said with a winning smile.
Hector was not in a hurry to sample these but when Ann pronounced the Spicy Onion to be – Delicious – I had to try them. Not only were they Spicy, unusually, they were also Well Seasoned.
The Pakora consisted of Two Patties, they appeared to have been freshly cooked, not the double frying that prevails in the UK. The Pakora was crammed with Vegetables, a Soupçon was accepted, again Well Seasoned and very Tasty. Chef knows how to Season his Creations – I noted in anticipation of what would follow.
Some of the Mango Chutney was used, more was asked for and supplied immediately.
Hot Plates
Daughter brought four very Hot Plates, for once I would be using mine.
The Breads
The Peshwari Naan was lightly fired and served in pieces. It was well received by those partaking, Ann described it as – Delicious – from the off. The Chapatti was on the small side, but fit for purpose. Marg would snaffle my surplus Rice to mop up her remaining Masala.
The Vegetable Rice turned out to be a good choice, especially to accompany the Rogan Josh. Featuring Green Beans, Peas and Carrots, this provided the required Diversity and complemented the – Meat and Masala – I would otherwise have faced. There was more than I needed. The Boiled Rice was a decent portion of Basmati and was shared accordingly.
Lamb Rogan Josh
The Masala looked even more – Red – under the Restaurant lights than it does in the photos. This was a typical Mainstream Curry, Meat and lots of Masala. Far too Soupy, but I have to accept that this was my choice, and Choice #4 at that.
The Blended Masala was – Well Seasoned – with a – Moderate – Spice Level. The given description said the Masala was made with Tomatoes and Onions. Were the Tomatoes the source of the – Redness? Tomato pieces were found at the base of the Karahi. Let us hope that no nasty Food Dye was used here.
Ten pieces of Meat were counted, they were suitably – Tender. This is the point where the Vegetables were most appreciated, adding – Diversity – to the overall texture. As for – Flavour – it was all one. There was nothing complex about this Curry. It was what it was, Pleasant, no more.
Chicken Bhuna
Served in a Thicker Masala with a definite brown hue, this looked much more appealing than the Rogan Josh. Topped with Fresh Coriander, the Diced Onion is clearly visible in the still Excessive Masala. Why so much Sauce?
OK – was Ian’s immediate reaction. He was not going to enthuse much more than this.
It has a very good taste – was as far as he went. He finished by stating that this was as he would expect in a Resort Restaurant. Fair enough, but one still hopes to discover a hidden gem.
Fish Curry
With a light sprinkling of Fresh Coriander on top of a Thinner Masala than the Bhuna, this too had a more appealing colour than the Rogan Josh.
Ann was eating but not getting very far, the Peshwari Naan was being devoured.
A good after-taste – was an early comment, followed by:
It’s really quite hot this, actually.
Ann was never going to finish her Fish Curry, pieces of Fish and Masala were gratefully accepted by Ian and Hector.
The Masala had a distinctly different flavour to the Rogan Josh as one would hope. This was a much more impressive Curry despite not having the same level of Seasoning. The White Fish was – Firm – perhaps more than I would normally expect. This could have been my second choice, I would have been content with this Curry.
Lamb Karai
Through the rising vapour, it was evident immediately that Marg had the best Curry on the table. The Masala was suitably Thick. The Meat to Masala Ratio was well judged.
It’s very Salty – was Marg’s immediate indicator. This kicked off a discussion around the table about the need for Curry to be – Well Seasoned. It was accepted that without Salt, there is no Curry. Marg has now described her last two Curry experiences as being – too Salty.
The Lamb was praised by Marg for being – Very Tender. A piece of Meat came in my direction, indeed it was. Two more pieces came when Marg was defeated by the Quantity. This was definitely a Quality Curry. The Lamb was much – Softer – than I had been served in the Rogan Josh. There was so much more Flavour in this Dish. The Meat was giving out Flavour, here was the synergy of well combined Meat and Masala.
There was one criticism. Marg left the Large Pieces of Onion which too often are a feature of Karahi. One can only imagine how Big the pieces of Capsicum would have been if they had not been withheld. There is no need for this – Ballast – in a Karahi.
Daughter offered us Liqueurs at the end of our meal. Ann accepted something she could not identify, Hector accepted Brandy. Thank you.
The Bill
€83.25 (£73.67) This included a Bier and a Bottle of Wine.
The Aftermath
I took the cash up to Daughter and gave the Calling Card and showed the Curry-Heute Website. This resulted in Mother and Father making an appearance. There was genuine interest in the array of countries I have visited, India always makes a difference. The family originate from Bombay as the name of the Restaurant suggests. Lovely people, we shall remember our first Curry in Fuerteventura.
The Menu
Curry in Mt. Florida? Assuming the name has not altered in the last forty years, Shezan Tandoori (1096 Cathcart Rd, Mt. Florida, Glasgow G42 9XW) has occupied this locus for many decades. This was Hector’s Local Curry House between 1977 and 1980. I visited once, it was terrible. But what did Hector know of Curry back then? Akbar’s in Cochrane St., beside the City Chambers, served a Lamb Curry with the most distinctive Flavours that Hector had ever encountered, apart from the early days when Mother was experimenting with – Cumin. 
Having decided that in 2018 I will complete the coverage of Glasgow Curry Houses, Shezan Tandoori had to be revisited. The Mt. Florida coverage began a couple of years back when I reviewed the nearby 
Google Maps informed me that Shezan Tandoori is open daily from noon until late, I planned my usual Saturday mid afternoon Curry. Unfortunately, due to the broadcasting of some minority sport on TV, it was felt the State Bar may be stowed, an early kick off was deemed necessary for us all. And so Hector presented at Shezan Tandoori yesterday @13.00. Closed.
Three Lamb Chops for six quid? – was my immediate reaction. There was an immediate re-evaluation as to the house prices. 
The Chops were served on a plate, not – Sizzling – on an iron platter. They were – Warm – rather than – Too Hot to Handle. The Chops were – well done – and so very Tasty. The Red Chilli Sauce was a good complement. The Salad on the plate was a standout, very Fresh Components. Is today a good day to extend my – 
Marg has six large pieces of Vegetable Pakora. Her intention was to share. She already knew what awaited. One piece came my way.
Aubergine Pakora is something I associate more with 
This was a Paratha! As good as a Keema Paratha can be. One expects – Flakiness – to be lost in a stuffed Paratha, it was, however this was a Wondrous Paratha, the Seasoning! I could have eaten this Paratha on its own. I would encourage Marg to have a slice knowing I would never finish it. She too was impressed.
Not huge – was among my first notes. On counting the Meat and reaching – ten – I appreciated that the Karahi was deeper than the norm, deceptive. The Lamb was giving out Flavour having already absorbed so much. The Meat and Masala tasted as if they belonged together. 
Whilst this Karahi Gosht most certainly had – Pedigree – it was not as – full on – Flavour-wise as my most 
Special Dansac – is what Marg picked up from the Menu. Visually I could not tell this apart from the Karahi, so perhaps the former had more Masala than required?
The Pakora had set a self-fulfilling prophecy; it was a matter of how much Marg would manage. Half of the very Standard Chapatti was eaten. When she finally admitted defeat, Marg felt she had left quite a bit of the Meat, but the photographs would later reveal that she had mopped up quite a bit of the Masala. A – Doggy Bag – would be called for: the two remaining slices of Keema Paratha added.
The Lentils impressed. I liked the – Extra Thickness – they gave. I could see me enjoying this with Tender Lamb. Why were we given Tikka Lamb when –Tender – was included on the Menu, or did Marg ask for – Special Dansac?
Mr. Singh has had Shezan Tandoori since 1982(?), so my displeasure forty years ago was not down to him. I congratulated him on the range of Dishes on the Menu. He is proud that they can provide – Authentic Desi Cuisine – making Shezan much more than a Mainstream Curry House. 
Hector was summoned into the City earlier than normal for a Saturday spent in Glasgow. I arrived at 
The new table-mats were clocked instantly, a New Menu, with new prices. The camera was straight into action, the 
I spotted a paper Menu on the counter. The Waitress informed me that this was – The Takeaway Menu. Ah, different prices. The camera was back in action. 
The Lamb Handi arrived with the Naan. The Naan was halved, I keep forgetting to express my preference for a – Whole Bread. The Naan was flat, it had only risen marginally at one edge. This was not the Quality I have come to appreciate here. There was no Coriander. I had been clear.
Green Chillies accompanied the Standard Toppings – Ginger Strips and Fresh Coriander. I recognised the Tomato-rich Minimal Masala which shrouded the Meat. How much Meat? Impossible to tell as I ate from the Karahi itself. There was a lot of Lamb here, Tender Lamb, which gave back the taste of Herbs and Spice. 
The Waitress came over to check on my progress. 
Here we go, the final Curry of this Trip. Having completed the coverage of 
A Hot dinner plate and a food warmer were brought immediately before the Curry and Rice. The Waiter served some of the Rice, fortunately for the photographic ritual, this was as far as he went. Once again, I had more Rice than I could ever eat, 
The Masala at least had some Thickness to it. The use of Curry Paste came to mind, perhaps, perhaps not. Mustard/Onion Seeds were mixed in, at least these were another possible source of Flavour. Ginger Strips and a Minimal Sprinkling of Fresh Coriander topped the Masala. 
Six large pieces of Fish were revealed, each would be halved, a decent Quantity. I took my first forkful, the Flavour hit the palate full on – oh yes. This was not bad at all.
The Masala still amused. There’s – Blended – and there’s – Blended. The Masala had the consistency of a Thick – Cream of Tomato – Soup. Fortunately, the Flavour was more complex. There was an – aftertaste – I recognised but could not pinpoint, slightly – Vinegary/Tangy, with a slight – Sweetness. The Spice Level was OK, not challenging. Accepting this Curry for what it was, there was no reason not to enjoy it. 
House of India seats over twenty, not a huge establishment, but well laid out. The walls feature quite a few photos of Hockey Teams. I recently established that Mein Host at the nearby and oft visited 
I made the comment that in the UK we are not normally served Poppadoms with embedded Seeds. If only we were, they are much tastier. Ironically, these were not Cumin Seeds which is the German norm.
The – Hector version – of House of India – Lamb Karahi – impressed immediately. So many Toppings: Ginger, Fresh Coriander, Dry Coriander/Methi, Fresh Tomato, Sliced Raw Onion, and Green Chillies. As I decanted this mass, I found Lamb in double figures, Potatoes, Peas, Carrots and the Large cooked Onion pieces I suspect would have been there with just the 
At the base of the Karahi was a very Thin Masala, Shorva-esque. Such was the ratio of Solids to Sauce, no way could this Curry be referred to as – Soup. 
The Diversity of Texture was a Joy. The combination of Raw and Cooked Vegetables, plus the Lamb was making this a very enjoyable experience. 
The Calling Card was given and the Website shown. 
I arrived in Leipzig from Manchester last night via Berlin where frustratingly, there was no time to do anything. Hector was attending an evening of celebration – Lomond School 40 – with our former German pupils from Leipzig and Nürnberg. Leaving the Ibis Hotel, I found the Indian Crown next door to be wedged. Saturday Night is Curry Night in Leipzig? 
Returning from our evening at the Bayerischer Bahnhof Haus Bräuerei, around 23.30 I went to hunt down the other nearby Curry Houses. There are four clustered on Nikolaistrasse, although lights were on, nobody was serving. The Chap at Mumbai Lounge (Nikolaistrasse 16, 04109 Leipzig, Deutschland) apologised, this was enough to make Mumbai Lounge my choice for today. 
When Anthony arrived two half litres of Indisches Fassbier – Cobra (€4.50) were ordered. My customary Sparkling Water was available in 250ml Bottles (€3.00) and 750ml Bottles (€6.90). How can Water be more expensive than Bier?
Two plates with Curry to the side and a Salad Garnish in the corner were presented. Both were very – 
Put simply, this was a plate of Boiled Potatoes, presumably cooked with Turmeric and Mustard (Seeds) stirred in at the point of serving. Anthony expected a Masala, I have come to accept what comes, and this was it. When decanted on top of the 
Topped with the now customary Sprinkling of Fresh Coriander and Ginger Strips one wonders how we ever eat Curry without these? Whoever started this should be chuffed with how far it has spread. Why has authentic Desi Curry not spread to the same extent? The Masala was of the standard blended, Onion-based variety. Small specks in the Masala stood out, was this the Peperoni? If so, then its contribution was hardly emphatic. Ten pieces of Meat were on the plate, none would be considered to be – Large. This was not a Large Portion by any standard, how glad I was that the Potato was there to augment the Quantity of Solids. 
The Spice Level was not testing, – adequately Spiced. What saved this Curry was the Seasoning, there was Flavour in the Masala, and the Meat tasted of Lamb. I always enjoy the Flavour of Lamb itself in Curry, however, here was the classic meat – still taking in – rather than giving out – in terms of Spice-Herbs-Flavour. 
This looked the same and had the same – Specks – in the Masala, so not Peperoni then. Where was the Cabbage? For most of my adult life, a Rogan Josh has been Tomato-rich and therefore some – 
The Waiter whom I shall now promote to Mein Host, graciously received the Calling Card and expressed an interest in what Curry-Heute is about. He described how busy they are at weekends, not Sundays evidently. He was keen to tell me that they keep the Menu deliberately – Brief – as everything is freshly cooked to order, they try to tailor to the customer’s requirements. 
A large board listed the Fayre, the Northern Quarter Classic of – Three Curries on Rice – (£5.00) was there. Fish Masala (£5.00) caught the eye, I verified that Fish was available. I ordered this with Rice, a solid foundation for the day which would be spent in Huddersfield. 
Clive’s selection was Keema Potatoes (£5.00) and a Chapatti (£0.50). So it costs more not to have Rice? John repeated his Three Chapattis with Lamb Karahi (£5.00).
Masala Fish for Lunch, is there a better way to start the day? The Portion was sufficient, not as Large as served up by Rizwan at 
The Flavours from the Fish and the Spice hit instantly. The Flavour was – Powerful – there was much to enjoy here. Digging down to grab some Rice, I soon realised a variation in the Seasoning. The Masala was appreciably different from the Lamb Karahi, Thicker, the way I seek it, and in no way Excessive. When eating the Masala mixed through the Rice, the Seasoning Level was way down. When eating pieces of the Fish, all was well. I mixed my Curry more thoroughly, a proverbial – Dog’s Breakfast. Now I had it. 
I’m sure I spotted Peas in there too, but Clive made no comment on that. The Keema looked the part, no excess of Masala/Liquid here.
OK portion, maybe more Coriander on top.
The Masala looked to be the Standard Blended Masala with an Oily residue collecting around the edges. Tomatoes were a prominent feature here too. How John can eat Three Chapattis remains a mystery, but he does. In our two Curry outings together he has not sat opposite me, today he was at his own table behind Clive.
I wasn’t that impressed, average to good, smallish on the portion.
I am still getting used to the new board, – Go Large For £2.00 Extra – remains an option. Last time I had to admit defeat, this evening a normal portion of Lamb Karahi (£6.50) with Extra Methi would be accompanied by a Keema Naan (£2.50). 
John opted for – The Same, but Large – (£8.50) plus his usual three Chapattis (£0.50). He too was charged 50p more than expected, though he did later ask for some Green Chillies on the side. Dr. Stan’s choice was Keema Karahi (£5.50) with two Chapattis. This would be washed down by a Mango Rubicon (£0.80). Who knows what Dr. Stan paid? A Salad was provided, the 50p?
The Flavour was full on with a slight Sweetness. Methi would sort this. The Meat in the Standard Portion was numerous. The Spice Level and Seasoning could both be described as – Moderate. The Masala was delightfully – Thick – with Tomato Seeds very visible, a great Pedigree. 
This was a major platter of Keema. Seeing a Mince Curry presented in this manner requires a second glance, one is used to – Bowlfuls. 
I permitted Dr. Stan to employ the normally forbidden word:
The Lamb Karahi (£4.80) served yesterday on-the-bone was – that good. Hector was back at 
It’s all in the Seasoning – I said to Clive as he put away what lay before him.
The thought of returning to 
The Curry arrived, two modest platefuls, or so I thought. I persuaded the Chap who brought the food that we needed cutlery and napkins. A plastic fork and spoon was provided and some blue industrial kitchen roll. No toilet, no frills.
The Parathas were a good size and were served – Whole – which always raises the spirits. I was keen to examine the interior, Brown Grains of Mince, oh yes! Coriander Leaves were there too, better still. Normally one forsakes – Flaky – when ordering a Stuffed Paratha, not at Golden Tandoori. This Paratha was stuffed, had Layers and retained a sense of – Flakiness. It had its own distinctive Flavour too, one could have eaten this alone. This was the Perfect Paratha. So Perfect, I nearly managed to eat all of it, only a small piece was left over. Clive managed all of his. 
There was more Meat than I first realised, it was cut small though not – Bradford-small. The Curry was piping hot and had a good Spice Level. The Seasoning was – OK – no more. The Masala was full of Tomato Seeds, a feature I always enjoy. Unfortunately this Masala lacked a distinctive taste, should I have asked this to be served – Asian Style – or was it down to the Seasoning, or lack of? 
How, or why, Clive enjoys this still baffles. A plateful of Yellow Masala with pieces of Lamb which looked out of place, I am used to seeing Chicken here. 
There had to be a photo, they were keen. I’ll see them again on a future trip, hopefully. Asian Style, ask for Asian Style. 
