Last night some of The Company ended up at Cafe Schiller – The Sports’ Bar – next door to Lahori Hajweri (3a Schillerstrasse, München). Had the Curry House still been open Hector would have had his first Curry of 2018 recorded on January 1st, alas, it had to wait a few more hours. Still, I managed some well illuminated exterior photos.
Marg had disappeared from Hotel Adagio in search of Kaffee und Kuchen this morning. Cafe Piemonte, her favourite venue was open and remarkably quiet I was told. Have people gone back to work already?
Hector was the first customer of the day arriving at 12.30, I took what I now regard as my usual seat. Mein Host smiled in recognition, after all, he has seen a fair bit of Hector in the past few weeks. Today the Lunchtime Menu was issued, Lahori Fisch Karahi (€8.90) with inclusive Rice felt more appealing than the €15.50 I paid for Fisch Keema Karahi two days previously. However, I was about to be reminded that you get what you pay for. When does Hector ever order from a Lunchtime Menu? Until two days ago, I had not realised that this has been their norm.
Fish Curry – many have never tried it. Salmon aside, it is Lighter and makes an excellent base for what tends to follow when Hector is on a Trip. Kloster Andechs awaited this afternoon, The Company were dropping like flies.
Lahori Fisch Karahi
It looked Wonderful. As suitably Viscous Masala shrouded the pieces of Fish. What Fish? Masala Fish! For once, the Quantity of Rice was Sensible, I decanted all to my plate. Then it was time to take the Fish, six pieces, nowhere near enough. I would happily have paid more for a Larger Portion.
I want More
There was more Masala than Fish, but what a Masala. The Seasoning was way better than that served in the Fisch Keema Karahi, there was a decent Spice Level too. Ginger Strips were embedded in the Masala giving a surprise – crunch – and an extra blast of Flavour occasionally. This was a Very Tasty Curry, full of Flavour, this is why I come to Lahori Hajweri. In future I shall enquire about the Portion Size at the point of ordering.
Marg arrived just in time to take a photo of Hector with his first Curry of 2018.
The Bill
€12.40 (£10.97) This included €3.50 for a 500ml bottle of Sparkling Water. Expensive Water.
The Aftermath
And so five of twelve made it to Kloster Andechs using the new recommended route via Tutzing.
The Company are in 
For our entertainment this afternoon we were treated to the Musik I associate with being called to prayer. Dirge-like, it did go on a bit. It was a change from the too lively Bollywood stuff that can be annoying. Lahori Hajweri make it clear they are a Pakistani-Indian Restaurant.
Both of Marg’s Starters arrived with Modest Salads. The Pakora was Small, six pieces only. The Green Dip took Marg by surprise. Expecting – Mint – she went for it – Too Spicy! What was presumably – Mango – was much more to Marg’s taste, Sweet. 
Nothing Special – was Marg’s verdict on the Fisch Pakora. 
Who has ever heard of Keema Fish? This Curry resembled the Brains Curry I have been served at the 
The Curry was enjoyable without setting the heather on fire. At least I had found a suitably Dry Curry and avoided the Soupy nonsense that too many venues over here dish out. 
There had to be a photo with Mein Host.
And so to Cafe Piemonte for Kaffee und Kuchen, closed, oops. 
The consensus is that no matter where we go, it has to be via Manchester. An early morning train down from Glasgow for a late afternoon flight meant there was time for Lunch in the Northern Quarter. It’s Saturday, no 
A Chap took away the chopped Green Chillies momentarily, I had to wait for their return, an Opperchancity to pile on more Coriander. I took my seat. Where was Marg? Marg decided the Coffee Shops of Thomas Street would provide her sustenance today, Porridge. 
The Masala soaked into the Rice, now I had Flavoursome Rice and a suitably Dry Curry. The Meat was in double figures, quite a plateful, and the most Tender of Lamb. The Masalas served in the Northern Quarter are all Thin, it is their Desi-style. The Seasoning is all, this Curry had it, dependable. The Chillies upped the Spice Rating, I had taken enough, no need to go overboard here. The Coriander added so much more to what was essentially a very Basic Curry. The plate was cold, so the Curry was going cold long before I finished, annoying. Eat faster – was the conclusion.
There is a saying in Edinburgh- You’ll have had your tea?
Cooking for eight means Frozen Chopped Onions. Four bags were purchased, three would still have been too many. Getting the Onions right is fundamental to any Curry, here Hector cocked up, not that anyone noticed or remarked. Having brought a Bottle of Vegetable Oil to a decent temperature, in went nearly all the Onions, limited by the size of the pot provided. As the Onions melted and cooked, so more and more moisture was released. I should have heated the Onions without the Oil then strained them before adding to the Hot Oil.
One can hardly go wrong in the preparation of this Simple Dish. The outcome was of course – most pleasing. The Naans were Splendid also, I now have the Recipe, and will have a go, one day.
Margie was once again in charge of the Rice. Hector only cooks Basmati in his Microwave Pot in batches, never on a hob, and for Eight?
Eight of us did not finish the first pot on the first sweep, the second pot was brought into play, we did it justice. Meanwhile our Hosts have Fish Curry to serve to all and sundry for the next few days. Does this Fish Curry freeze and return to anything approaching edibility? Time will tell. 
This is the Best Curry I have ever tasted – remarked Margie. Perhaps this was in part being able to host a Dinner Party and not having to cook?
Dr. Alasdair placed it in his top ten, ever, generous.
Blue Moon (11 Holburn St, Aberdeen AB10 6BS) and nearby Cinnamon were visited by Marg and Hector in our early years together dating back to a previous century. That we have not rushed back to either may well be ominous. For years the 
The disappearance of The Waiter into the kitchen gave me ample Opperchancity to grab some photos. That I was here to hopefully enjoy my Curry as well as review it did become obvious when both Camera and LG were put into action on the arrival of the meal. 
Red Curry is not Natural. 
The Masala was decidedly Minimal, a plus. What little there was had been blended. The Seasoning was well below what I look for, the Spice Level not remarkable until I bit into one of the handful of Whole Green Chillies which were mixed through the Meat and Masala. The Chillies most certainly added some – Bite – to this Curry. 
Entering at 20.00, two tables were occupied. Presumably the rest of the population was at home having leftover Turkey this evening. I half recognised the sole Waiter, Tony. By the time the camera had been put to good use he had recognised me.
Tony was back, I asked for more time, I was determined to have something different from my normal Handi/Bhuna here. He made suggestions including the 
I decided to go back to basics: Hot Madras (£11.99) with a – Three Chilli – rating, and sod the Coconut, it was surely worth a try? A Paratha (£3.99) completed the Order. 
The Order arrived, the Hot Madras served in a Karahi-like metal bowl, Marg’s Kanchi Lamb Curry in a soup plate. Why serve a Curry in this manner when the Rice is included? One then has to pour Rice on top of the Curry, not the traditional opposite. The Rice was the standard 
Marg examined her Curry, Meat, very light coloured Meat, in a Soupy Masala. This was not Lamb. Tony was summoned. The Chicken Curry was taken away. We were puzzled as to how a Curry with Lamb in its name could turn into a Chicken Curry. This left the Rice, some of which I was hoping to have. Depending on how long it would take to serve up the Kanchi Lamb Curry would determine if the temperature of the Rice would still be acceptable. This matter was resolved when Tony took the Rice away moments later. 
This left Hector with a Paratha, and what a Paratha. At 
The appearance was very Traditional, Meat served in a Blended Masala, no Vegetables. I had considered ordering a Vegetable Side. The Masala was far from Shorva, a reasonable level of Viscosity had been achieved. I counted nine pieces of Meat, one was more significantly more chewy than the rest. The Lamb pieces were a decent size, there was enough Meat. It became apparent that without Rice, the Paratha would not last, not helped by Marg snaffling a bit. 
The Flavour was Outstanding! Here was the Classic – South Indian – Smoky Taste, a feature of quite a few Dishes at 
Tamil Nadu – it says in the description. One cannot get further South in 
A lovely rich flavour – was the verdict. Marg could not finish her Curry, the hunger sated, three small-cut pieces of Meat came my way with a little Masala. The final grains of Rice were decanted. This Curry had an Earthy Flavour, something quite different from the Mainstream. A South Indian Curry without the Smokey Flavour, and once more, the Coconut was not obtrusive. 
I had taken a photo, it is rare that we both leave shiny plates.
A Chap I did not recognise brought Hot Plates from the kitchen, a good start. Moments later he returned with the Order. Two Bhuna Gosht were on the tray. Which has the Extra Methi? The other Waitress was on hand also, neither knew, she who took the Order was not. One Bhuna Gosht was taken back to the kitchen for – The Hector Tweaks. 
Magnificent!
There was a Mass of Soft, Tender Lamb in the Thick Masala. The Seasoning was as it should be – Robust, Strong, but not – Salty. The Spice Level was Moderate, not a Challenge. The Flavours were Intense. I asked Marg if she was getting Anise she was. Marg was thoroughly enjoying her – Methi-less – version. I was in Methi Heaven. The Blend of Herbs and Spice here was spot on. This is as good as a Bhuna Gosht gets – I declared. 
I wondered if Graeme also had Anise coming through in his creation, in effect to establish if he had the same Masala, apparently not. Eight King Prawns were counted, a marked improvement in the 
He took little over half of his Coconut Rice which pleased Marg who helped herself. Rice to share at this price is OK, Rice for one? 
And so to the Prince of Wales. Aberdeen may not quite be a Real Ale Desert, but is far from being an Oasis… too many establishments owned by a national chain, a lack of diversity.
The Menus were placed on the table in a flash, Today’s Specials included – Staff Curry – and Mutter Paneer (£4.95). Marg was tempted by the latter having enjoyed it at 
A measure of enjoyment is the simultaneous arrival of the array, when the Fish comes last Hector is less than happy. Today all was well. The Paratha was Layered and Flaky, Perfection. Even Marg commented on this. The Rice portion looked Larger than that served previously, always tasty. Hector takes but a Soupçon, the Bread being my choice. 
The Machi Masala looked a bit different, perhaps it was just the light. I could eat three of these Tapas portions of Fish Curry, it was Magnificent. The Thick Masala was well Seasoned. The Spice Level was not challenging, sensible. The blast of Citrus could be what makes this a standout. Why am I here so rarely?
I spooned about half on top of my Rice allocation, this was a very decent portion. There was no Masala, German Curry Chefs take note. Citrus on the palate was replaced by Methi. Mmmmmm, Methi. Why am I here so rarely?
This is always an excellent – Side – when Restaurants serve it as such. This was the first time we have ordered Aloo Gobi at 
The reason why we were here, Marg’s favourite Curry, anywhere. Chicken, in a Soupy, Blended, Creamy Masala, the antithesis of a Hector Curry. Walnuts too.
This has a kick – exclaimed Marg. That it is not as Bland as served in the majority of venues is what attracts Marg. 
Hector had one thing in mind on entering 
A Jug of Water and a Modest Salad were placed on the table, I nibbled at the Salad whilst I waited. Eventually it arrived, one of the best Lamb Karahi served – anywhere.
The Chapatti went Cold and Crispy too soon for my liking, to what extent this was down to being sat on the far side away from the heat sources is debatable. The Lamb Karahi was sheer Perfection. With Green Chillies, Ginger Strips and Fresh Coriander piled high above the Meat and Masala Mash, anticipation was all. 
The Lamb Karahi was so Hot it revitalised the pieces of Chapatti. Two wonderful Sucky Bones full of taste-giving Marrow were spotted, an extra treat. The Chapatti was dipped in the Oil Residue, burny Hot, a good Kick, but the Seasoning felt a bit – Under. Seeing this Tomato-based Masala once more after the days spent earlier this week in 
There was possibly more Lamb than normal, two Tender Chops were uncovered. The Black Karahi magically retained the Heat, the Masala at the base revealed even more Chillies cooked in, Magnificent!
The Bill
It’s that time of year again, staying in on a Friday night to avoid the Amateuris Drinkerus. After a few days of Deutsche Curry, a Glasgow Curry was calling. New Kismet Tandoori (311 Drumry Rd, Drumchapel, Glasgow, G15 8PA) is Hector’s local Takeaway, always busy, but possibly selling more Kebap and Pizza than Curry. 
The Aloo Gobi was well Seasoned and had an – OK – Spice Level. The Thick Masala was a pleasant sight, there was enough, not an excess. The Cauliflower was not overcooked retaining some firmness. The Potatoes were as one would expect, had they been cooked a few metres away across the border into Clydebank, then there might have been 
It was hard to identify the difference, if any, in the Masala with the Lamb Bhuna. The Seasoning and Spice Level were identical. The Fresh Coriander added to the overall Earthy Flavour, more Satisfying. Having taken only a half portion I knew the mass of Meat on my plate was still more than sufficient. All the Lamb pieces were Large and delightfully Tender. When the Vegetables in the Rice were encountered so the Synergy of this combination became evident. Hector, this was a very good choice, just what was required. 
The Aftermath
