Hector looking forward to – Curry in Bamberg? – how times have changed, there is even a choice of venues. Swarg (Frauenstraße 2, 96047 Bamberg, Deutschland) has the advantage of being open at Lunchtimes and being in the heart of the Altstadt.
James and Hector entered Swarg at 12.15, Steve was already there and had ordered Lamm Jhalfrezi (€14.90).
I wouldn’t have ordered that – has Steve not read a well known and reliable Curry Blog?
The number of customers impressed, even more would arrive.
Why have the Germans decided to flock for Lunchtime Curry? – I pitched.
Perhaps they have read Curry-Heute – was Steve’s reply.
James stayed safe, again, and ordered Butter Chicken (€13.90). Hector had already decided to order the Dish which has impressed in recent years and transformed my attitude towards this venue. Lamm Karahi (€13.90) has the attraction of including an array of Interesting Vegetables. As always in Deutschland, I would ask for – Paprika – to be withheld. Soft Drinks completed the Order, a 750ml Bottle of Sparkling Water (€4.90) would turn out to be a worthwhile investment.
Mein Host took the Order, confirmed that Paprika would not appear and agreed on – Spicy. When – Pads – are employed, I often wonder how – Tweaks – can be recorded.
*
And so began a wait, a long one. A Group of five took the adjacent table, as with the majority of Diners, they were on the Lunchtime Menu. Their food came fast, I saw nothing to become excited about. The black plates intrigued, – scrape-scrape – very noisy.
We had hoped to catch a Bus @13.20 to Dörfleins to meet up with The Man from Bradford, by 12.55 there was an acceptance that we would be late. Mein Host had half recognised Hector, he remarked that at Lunchtime they are busy. At 13.00 Basmati for three was placed on the table. I concluded that having ordered a la carte, our Curry had been properly prepared.
Butter Chicken
It is what it is and no doubt satisfies those who order this sort of thing. All Hector ever sees when this Curry is ordered is Tomato Soup, possibly Spicy.
Very good, the right amount of Spice for me – was James summative comment.
So it goes.
Lamm Jhalfrezi
As soon as Steve had decanted his Curry he remarked that he too should have asked for Capsicum to be excluded. The Dreaded Vegetable was evidently employed to act as Ballast, in Curry it serves no other purpose. However, the Menu clearly states this Curry features Capsicum and Onions.
Whilst eating, Steve was quite positive about his choice, Spice and Flavour were recognised.
Tasted Spicy, Flavours…., too many big pieces of Capsicum and Onion.
Lamm Karahi
Thicker than Shorva and with a hint of Creaminess, the Masala was hardly contemporary, but to describe Swarg as even approaching Mainstream is a compliment compared to my first visit. This Curry did not have the – Red Masala – which many rightly find off-putting. The Lamb was cut into relatively small pieces and easily reached double figures. The Tender Lamb was accompanied by Potato, Broccoli, Peas and Onion Strips, it is this Diversity which has impressed in recent visits. The Seasoning was Adequate, the Spice Level was a worthy Challenge, a rarity in this nation where too many Chefs think the indigenous population cannot handle – Curry. I have come to recognise that Swarg Curry has a pleasant and distinctive Flavour. I shall continue to visit Swarg when in Bamberg.
The Bill
€56.70 (£50.18) Swarg is not Cheap, however, it most certainly is a Restaurant and charges as such.
The Aftermath
We saw a bit more of Hallstadt than planned en route to Dörfleins where the Bock this year was decidedly – Sweet. We had two hours in the company of The Man from Bradford.
In the early days of Curry-Heute, 
The Onion-rich Masala was as Thick as a Masala can be. The Spice and Seasoning were at a good level, Ginger Strips were aplenty. This was a very Flavoursome Curry, quite distinctive too. The Meat was eaten carefully, very Tender Lamb, this Curry needed more Meat or an accompanying Vegetable. Still, this was way above the average German Curry.
The Menu also had an extensive Fish range, including Fish Keema Karahi (€8.90). This will have to be explored, next month perhaps. 
A complimentary glass of Indian Tea was brought with Sugar thankfully on the side. Tasty.
After a rather lengthy and tiresome journey down from Buttenheim this afternoon, Dr. Stan and James – making a first appearance on Curry-Heute – accompanied Hector to 
The Aroma of Spice at 
Lamm Chettinad
Deciding that Fish Curry would be more acceptable past its peak of heat, I started with the Lamb. The Meat count was into double figures, tender Lamb, giving Flavour rather than taking. The Minimal Masala Mash is unique to 
Fisch Chettinad
The first intake of Fish was remarkable, I gasped. Exactly the same Masala yet this Dish is markedly different. The Fish offers another dimension. 
Good Fish – remarked Dr. Stan.
Chicken Badam Pasanda
This was a first, an interesting mix of Lentils and Spinach. It looked Thicker than the standard Tarka Daal. Dr. Stan had this on his plate with his two portions of Rice and the Fisch Chettinad. He also ate very well today.
On my return from the recent Italia/Yorkshire Trip, people were keen to tell me that 
The Village
Four Large pieces of Lamb sat in a Thin Masala. With the Rice occupying half of the plate, this was very much – Lunchtime Menu Curry. Each piece of Meat was halved or more. If it took Mother an age to eat two pieces of Pakora, the now numerous pieces of Meat took a very long time. Hector was well finished by the time Mother stopped eating. Satisfaction was evident:
For Hector, this has always been 
The statutory eight pieces of Meat were decanted to the plate of Peas Pilao. I could appreciate immediately that this Masala was much Thicker than that across the table. Almonds topping the Masala added further Diversity. 
The Meat had to be halved, a Sensible Portion was now perceived. The right amount of chewing was required for the Tender Lamb. Notes on the Seasoning were very much an afterthought, conclusion, it was – spot on. 
The remaining Masala was poured over the final pieces of Meat and Rice. It was all over too soon. Next time I should order this by the Half-Kilo. 
When I returned to the table Pamela was busy writing a Recipe for a Beef Casserole. How she and Mother ended up here remains a mystery. Cranberries, Red Wine and Shallots, bring it on. But it’s not Curry!
After watching a magnificent victory at Murrayfield (words I never thought I would write) on TV, Hector was later than usual for his Saturday Mid-afternoon Curry-Heute. 
With the Menu already on the table, finding my choice for the day was a simple matter of confirmation. I have missed the Handi Gosht (£10.99), a Garlic and Coriander Nan (£2.75) would accompany. The Waitress was keen to serve, she took the Order then returned moments later:
here was a near constant, thud – thud – thud – the partition wall was vibrating. A wean was kicking the wall, thud – thud – thud. This persisted until their Order arrived, Burgers and Pizza. Parents, control your children, please!
The Lamb on-the-bone was so Tender, double figures, a mass of Lamb. The Masala was Magnificent, thick with Tomato Pulp. The Spice Level was Moderate, the Seasoning was a tad under Perfection. The Vegetable Oil used at Ambala is so distinctive, KTC I was told by Naveed in an early visit. I conclude that Naveed is no longer at 
The Ginger Strips, Fresh Coriander Leaves and Stem added Diversity. Bone splinters became an issue, great care had to be taken. Danger, Hector!
The Naan was served in two pieces, why? I must remember to ask for my Bread to be served – Whole, it is so much more impressive. However, the aroma from this Naan hit instantly, – Dripping with Flavour. Closer study revealed perforations, a thin Naan almost in the Kulcha style. I have come to realise in the past couple of weeks that whilst the Garlic on a Naan is so tasty, it can actually contaminate the palate, the Flavour of the Curry can be masked. This was happening today. Coriander Naan in future. 
I had not finished, I was offered The Bill. Keen. 
Edinburgh was calling, a Brewery Takeover at The Stockbridge Tap by Two by Two. If that means nothing read on regardless. The plan was to have Curry-Heute at 
The Keema Padora (£5.25) was ordered, an old fallback, Aloo Gobi would accompany. This is available as a Side Dish (£5.50) or Main Course (£6.95). The Side would do along wish Sparkling Water (£1.75). 
I could eat one every day, this is just Divine Food. The slight Sweetness in the Bread is complemented by the Dry Keema with an almost Methi-overdose. For those of us who love our Curry with Herbs, this is in a different league from just sprinkling a few leaves of Fresh Coriander, but not as Bitter as Saag/Palak/Spinach. The Seasoning is also what makes Keema Padora a standout, as it must be, but not to excess. There is just enough Spice to place this as something from the Indian Subcontinent. To come here and not try this would be like going to Las Vegas and not, actually, I’ll stop there.
I have eaten too much Meat and Masala in my recent adventures, it was certainly time to redress the balance. With a Thick Masala-mash, this was in effect a Potato and Cauliflower Curry. Both Vegetables were cooked to just the right side of – Soft. With Chopped Green Chillies and Fresh Coriander, this was nowhere near as intensely flavoured as the Keema Padora, then something happened.
The final Bradford Curry of this period of – Total Exposure – had to be at 
Two small looking, but well stuffed Samosas were brought by Samantha, they were clearly – Piping Hot. There was almost a call for more. The Brown Sauce which accompanies Starters at 
Served on-the-bone, and only available by pre-order, this is it, one of the finest Curry Experiences.
I took a portion with eight pieces of Meat, a Standard Portion. There was still enough left after round one for a second visit. We may have had more than initially realised. From this point onwards a recording of the comments made around the table would enable a more thorough review.
Hector was confident that his fellow diners would be impressed. The Lamb as ever was cooked to perfection, the Bone Marrow adding that something extra. The Masala was Medium Spiced, there is no need to make this Handi any Spicier, it’s all about the Flavour. The Seasoning has to be Perfect to attain this level of Full-on Flavour. One could eat this all day. 
The Chapatti count reached five, two more were summoned. With the single Rice portion shared around the table, the Curry was eked out to ensure Satisfaction. Equidistant from the centre of Bradford and Halifax, if Hector was a resident of either, then this venue would be visited weekly. 
The quantity of Fresh Coriander made this Dish look most appealing. I am not sure that Hector’s digestive system would cope with a Cheese-based Curry. Marg confirmed as she started that there was no – Keema – here, this was a Vegetarian Curry. I wondered how she would cope.
So relaxed were my Fellow Diners after their Lunch, we were in no hurry to commence the drive back to Scotland. Coffee was called for. Both Cappuccino and Filter Coffee were made available. 
February 24th is the next time I see myself in Queensbury. A Super-Large portion for Hector please.
The array of Sweets at the counter caught the eye on entry. Breakfast was confirmed, we were the only Diners initially. A Young Chap brought the Rise & Shine Menu. 
The Full Traditional (£4.95) had to be sampled. On my last visit I was given the Chana and Puri only and charged a very modest £3.00. I do not like the Halva served in the Middle East, it looks like Fudge but the Texture is wrong. On being told that the Milk would already be in the Doodpathi, this was declined. Tea, Earl Grey, Hot – could have been fine a la Captain Picard, but not with Yorkshire Water. I was offered Coffee as a replacement, but even this has lost its general appeal presently.
The Chana and two Puri arrived first. The Puri were not too Sweet, very Fresh and made an excellent base with which to scoop up the Chickpea Curry. I enjoy Chickpeas occasionally, today was such an Occasion. Potato was in the melange too. The Spice and Seasoning were – Fine. This would have made a Worthy Accompaniment to any Main Course, it was Savoury, full of Flavour. The Halva was brought, a Mass of Something Sweet. Fortunately for Hector it bore no resemblance to that served in Jerusalem, this was – Quite Pleasant. I encouraged Les Autres to sample this, far too much of a sugar rush for Hector. All was consumed.
The Omelettes had substantial girth, clearly made with more than one Egg. Coriander, Onion and Spice were present, having seen this one wonders why you would make an Omelette any other way? 
This Paratha was Thin and stuffed with a layer of Spinach. I was assured it was good though it was not the Layered and Flaky style of Paratha I seek. I overcame temptation, two Puri was a lot to get through.
There was a stop off at Salts Mill, Saltaire for some shopping, before the main tourist attraction of the day. All will be revealed this evening when the penultimate Curry of this Trip is written.
I offered – The Carnoustie Two – a choice of venue this evening – Traditional – or Quirky. They chose the latter and so missed out on Kofta Palak at the 
After an afternoon visit to Bradford’s #1 Day Trip Destination – Brimham Rocks – we were back in Bradford and ready to eat @19.00, our earliest Evening Curry of this venture. On entering we were given a table three from the door, the door was closed, hopefully there would be no draught. 
None of the Omar’s Specialities appealed to The Hector this evening. I had the 
Traditional Lamb Chop Karahi to Share (on the bone, handi) (£7.50) is where Hector is now. This should be a worthy assessment of where 
Yes it’s ridiculous, and could easily be a mass of inedible cardboard. They couldn’t sell so many if it was. The Naan was well cooked, throughout, and was topped with plenty of Garlic to give a moist sheen. No way could four eat a whole one, but it was presented – Whole. If this can be presented – Whole – then why are so many venues spoiling the impact of what they served by cutting up Bread and placing it in Baskets? Are they not proud of what they serve? The Naan was both – Fun – and – Edible. It remained edible for as long as we could face it. QED.
Only Four Chops, Five, nay Seven, makes a meal. To Share? Really? At least the Chops were a decent size. The Masala was far too – Mainstream – with pieces of Onion added. Far better if they had been cooked into the Mash. The photo makes the Masala appear to be Orange, at the time I saw – Red. The Masala was Sweet, as far from any Bradford Curry I have ever ordered. 
Has Hector ever seen such – Light Coloured Mince? The specks of Fresh Coriander only highlight the lack of Herbs in this presentation. Again pieces of Onion were visible separate from the Masala; one can only imagine how diabolical this could have been with Capsicum present. 
I can see Chicken, I can see – Red – which has to be from – 
Once again I saw – Red, too much – Red. My conclusion was that three of the four Dishes ordered at least, had the same base Masala which was too Sweet, and had nothing to do with Bradford Curry. This was not in the same league as the Fish Karahi that Dr. Alasdair and Hector enjoyed yesterday across the way at 
The Kashmir Restaurant
Hector, Marg and The Carnoustie Two departed from t’Travelodge at 11.30, Dr. Alasdair had previously confirmed that on this Bradford Trip he was up for – Curry, Curry, Curry. As we walked past the Millennium Fountain I did offer The Ladies other possible cuisines. 
There was a 
This was Dr. Alasdair’s second Bradford Curry. He was coming to realise that Masala here is Minimal, there is no need to serve Soup. One needs enough Masala, no more. 
It went together very well. The Fish was not overcooked, not over spicy, a good blend of sauce for the Fish, very tasty. An ideal brunchy type Breakfast.