There is an evolving acceptance that Glasgow only has one Pub which serves the Ales – The Company – desire with any sense of regularity. A Day Trip to Edinburgh was mooted, in search of Ale with New World Hops. After a a few false starts, the Stockbridge Tap became – Our Local – for the day. A taxi back to Haymarket enabled a visit to Lazeez Tandoori (191 Dalry Rd, Edinburgh EH11 2EB). Hector bade farewell to Les Autres, this was a solo mission.
20.15 on a Thursday night, one Chap was in situ when I entered, he was waiting for a Takeaway.
The Chap behind the counter was unknown to me, however, Chef and co-Host made fleeting appearances. Last time, which was a year ago, Marg took the Karahi option, this was my objective this evening, the usual caveat in force.
I took a shiny new Menu from the counter, there has been a modest price increase. Under Lazeez Speciality is Lamb Karahi (£9.95), Marg picked out the Capsicum when she had this last visit. OK, I’m going on about this obsessively, however, there have been confusing messages given on this matter previously. I have been told the Capsicum was already in, so declined. Then I was told it could be removed, and it wasn’t. Maybe today. I ordered the Lamb Karahi – without. One Chapatti (£1.10) would accompany.
Two Young Chaps joined the party. A Butter Chicken Takeaway was ordered by one. The other asked for Burger and Chips to sit in; this finished he then went on to devour a Kebap. Oh to still be able to eat all one desires without consequences.
How did Hector manage to take a photo of Chef in action? I asked to use – the facility – and was escorted through the kitchen, on my return I went for it. I suspect Chef had remembered me by this time.
The preparation time was thirty minutes, Karahi is cooked to order.
The Chapatti was feeble in comparison to Glasgow equivalents. Still, I didn’t even finish this modest piece of Bread.
Hector, stick to Paratha when visiting Lazeez Tandoori!
Lamb Karahi – without Capsicum
The Lamb Karahi looked both inviting and puzzling. The Oil was collecting around the perimeter as I have observed so often when ordering this Wonderful Dish prepared properly. The Masala was not quite Glasgow-Punjabi, Manchester-Punjabi came to mind. Still, the Pedigree was there to see.
The Spice hit the palate from the first dip, Chef was taking no prisoners. As has been a continuing criticism in my few visits here, the Seasoning could have been more. More Seasoning brings out more Flavour, overall. I could not count the Meat, there was Loads, and not only that it was my favourite cut of Tender Lamb. Butchery is not a Hector forte, I did recognise this rounded cut as being similar to a Pork Tenderloin which I do know. Do Sheep have the same anatomy? Whatever, the Meat was Magnificently presented. The Flavour flooded out, the Lamb and the Oily Shorva around the periphery were a wonderful combination. The Main, Tomato-rich Masala brought further joy. Chopped Green Chillies were revealed to be the source of the – Kick.
Chef came out to join the Chap who served me. I was asked if I required anything else. Having spotted a bucket of Fresh Coriander, I asked for more. There had only been a Minimal Topping. Now I had a Forest, the pleasure sensors moved up a gear.
Back to the Core Masala, it now appeared similar to that served at Glasgow’s Karahi Palace, this is commendable. At Karahi Palace I would have been served Karahi with Methi and more Seasoning.
Note to Chef at Lazeez: more Methi, more Seasoning!
With six pieces of Lamb still to go, my Curry was still warm, it had been served so Hot there was time to savour it. The total Meat count must have approached twenty. How many venues has one visited where the classic – eight pieces – represent a – Portion? By 21.20 the Hector was truly fed, sated.
The Bill
£11.64. This included 59p, as written on the can, for the Mango Rubicon.
The Aftermath
I departed with little fuss.
There is talk among The Company of more regular Trips to The Capital, especially if Curryspondent Neil can confirm the availability of certain Ales.
I could be close to securing the Perfect Karahi Gosht at Lazeez Tandoori.
Entering at 13.15, New Anand was empty. A Lady greeted us and guided us to a table for two at the window. I was surprised to find a Buffet available at Lunchtime (£6.50), the Lady was surprised when I asked for the Menu. I shall never know what Quantity of Curry was sitting in the kettles waiting to be consumed. The Evening Buffet (£9.95) was the attraction for many some twenty years ago when Hector was a regular at New Anand. An overdose of Meaty Starters followed by Quality Lamb Curry was the norm on a Saturday evening. How the Hector Palate has changed since those days.
New Anand is located only a few blocks south and/or west of what is the Core of Curryland on Glasgow’s Southside. I was interested to establish if they maintained only the Mainstream, or if they had adopted the more Contemporary – Desi – Dishes that are a feature of the nearby Curry Cafes. Anand Specialities – sadly confirmed that they have not moved on. Hang on, Lamb Karahi (£9.25), there was a chance this might be what Hector wants, the description did not mentioned the 
I chose Lamb Bhoona (£8.50) for Mother with Boiled Rice (£2.25), that was the easy part. The Lamb Bhoona is no doubt what I maxed out on here in bygone days. I enquired about the Lamb Karahi:
Topped with Minimal Fresh Coriander, I could see the telltale burnt extremities of a piece of Lamb protruding through the Masala – Tikka Lamb. This was – the difference. I would not have ordered this Dish had this information been relayed. Of course I like Tikka Lamb, but without Masala, Tender Lamb in Curry please.
I dipped some Paratha into the Masala. This was pretty much the same Blended Masala as presented in the Achari, without the Pickle of course, it was inevitably not as exciting for me. Mother would have her own verdict. As she ate I spotted pieces of cooked Tomato strewn through the Masala. This interpretation of Bhuna was different from what I remember here, Mother was thoroughly enjoying her Curry. With a comparable Quantity of Meat to the Achari, Mother waved the white flag with still some six good-sized pieces of Tender Lamb remaining.
Since Curry-Heute was established in 2010, Hector has averaged Clydebank Curry twice a year. In my twenty five years of residency I have come to struggle with the monotony of what is served. Basically, no matter what one orders, the majority look and taste the same – Red – with excessive 
Little India (574 Kilbowie Rd., Hardgate, Clydebank G81 6QU) is the re-branded 
Anticipating Meat and Masala only, some sense of Interesting Vegetable was required. Special Fried Rice (£2.50) should fit the bill as long as the 
The Lady who had been taking Orders and handing them out was busy trying to light the grill for the brand new mass of Donner. A Chap came out of the kitchen to serve. The Order was given, it was agreed that 
By 18.50 I was heading home. Business had been steady, not as impressive as visits to 
I counted the Meat as I decanted, ten pieces, some on-the-bone. I was more encouraged, especially when I left what I considered to be the Surplus Masala. I then had something that resembled a Hector Curry.
I started with the Rice, Fresh Mushrooms, lovely. Then it was Masala and Rice, interesting. The Spice Level was decidedly – Medium, then the Seasoning came through, very interesting. This Curry had – Potential.
This has been available on my doorstep for how long? I shall be back – soon. If they can do a Lamb Karahi with this Meat and avoid the 
The welcome and service at Boliwood (Gerberei 8 91054 Erlangen, Bayern, Deutschland) has been as memorable as the Curry on 
A Bowl of Rice to share was placed in the middle of the table. This could well have been the same Quantity as I have had to myself here on previous visits. I took all I required, Jonathan did likewise, we still had a half portion left. The Wastage was therefore not in the extreme.
I scooped the Meat and Vegetables on to the Rice. When I had the Classic Curry and Rice ratio I stopped for the ritual photo. What remained in the Pot was daunting. I had no need to count the Meat, I had a Portion of Lamb and presumably a Vegetable Curry in here too. This would be a challenge. I was ready to start when a Plain Naan appeared, again – from the home. This was Small in comparison to that served in the UK, but as I already had my work cut out, I suggested Jonathan to take care of it. A Bowl of Raita was then presented.
My first piece of Lamb was not so Tender, thereafter all but one was Perfect in terms of Texture. How long the Meat had been in the company of the Masala was debatable. The Masala was Blended in the Mainstream Curry House manner, I have to describe it also as matching my preferred – Minimal. There were so many Solids in my Bowl, there was not much room for Masala.
The Spice hit the palate instantly, this was – Mittelscharf? How had I coped with Scharf on 
Jonathan was finished long before me, the Mutton Khumbi had only Mushrooms as the – Interesting Vegetable, the Nuts appeared to be a Topping. Jonathan confirmed that the Masala was Creamy. As I did not take a sample I do not know 
On previous visits to Bolliwood I have been treated to Mango Lassi or Tea. Today we were offered Mango Lassi. Mein Host does go out of his way to maximise the pleasure of the visit.
The Quality of Curry served at 
For the second time in three years, the Trip to 
A group of teenage Chaps came in, five were sat at my table, cosy. As befitting their budget, they ordered from the Lunchtime Menu. In the last few Blog entries I have criticised venues serving Euro Curry. The Lunchtime Menu means one receives a plate of half Rice, half Curry, featuring Soup-like Masala. These are covered in early reviews in the company of others. Unsurprisingly, these Dishes are far tastier than any Mainstream Venue. For Hector it has to be the Fisch Chettinad or Lamm Chettinad, or as in the case of the equivalent day two years ago, 
Once upon a time the Rice Portion here was ridiculously Large, now it is Practical, one can expect to finish every grain. An equal quantity of Fish Chettinad accompanied. My first reaction was that this was not enough. On decanting I realised the Quantity was an Elegant Sufficiency. 
How Dark is this? Could the Masala be more Minimal? There is just enough Masala in this Dish to class it as – Curry – though I suspect – Stir Fry – may also be apposite. The Aroma tantalises, Smoky. 
Hector was in Curry Heaven: such intensity of Flavour, the Spice and Seasoning sheer Perfection. The Smoky Flavour was Immense, accompanied by Huge Hits of Fresh Coriander, then there were the Ginger Strips and cooked-in Tomatoes. The famed Grittiness from the Coriander Stems and whatever Seeds are included added even more. The Fish, Synergy: still prepared in Batter, the Fish varied in size. With the Melange of Herbs and Spice, the Fish was Bursting with Flavour. I came to accept that the Quantity on my plate was Ideal. I could finish every morsel, I would be fed, not stuffed. The Fish Chettinad served at 
The use of 
OK, the Masala was not Shorva, the initial Blast of Sweetness placed – Korma in my mind, but no. Sweet and Creamy may not be my thing, this was intriguing. As I settled down to eat my Curry I decided that the Sweetness was within acceptable parameters for The Hector. The Spice Level was rooted firmly at the base of – The Scale – basically non-existent. The Seasoning was Splendid, Flavours were starting to be appreciated on the palate. The Coriander and Cumin Seeds from the Rice were adding appreciably to the Overall Experience. The Source of the Sweetness was not Coconut, this was most certainly not a Korma. Ground Almonds became my deduction. Speckles in the Masala were working Magic too. These appeared to be Ground Pepper or Seed residue. This was so far from being a Hector Curry, yet I was still enjoying it.
This is how Curry is served across Europe. One tries to find venues which will offer something more challenging. This was not it. But here is the corollary, Marg would have loved this Curry.
This is the first time I have ever Blogged about a meal in an Indian Restaurant I have been looking forward to for two years. It is the weekend of the 
Five of seven crossed over to Kues on arrival sometime after 13.00, the Cusanus Hausbräuerei being the attraction. Jonathan and Hector walked the few metres from the riverside to Taj Mahal. The Tandoori Mix is now €18.00, our accompanying Soft Drinks another €2.20. The Order was placed, the Spice Level was discussed, strange given that we were not ordering – Curry. Above Mittelscharf was noted.
Every so often we heard the sizzling of Meat on an Iron Platter, is this ours? Given the number of times this happened and the relatively few number of customers (around eight or more), it was evident that others have discovered this Feast.
I decided to start from one end where I could see two pieces of Boneless Chicken which stood out as not having the same – Red – that the rest appeared to have.
With everything hotter than everything else, I had to employ a knife and fork. Yes, this is Hector Blogging. From the first mouthful there was a – Wow! Regular Readers may be in shock to read what follows. This was by far the Tastiest, most Succulent Chicken I have ever experienced, leaving Nando’s light-years behind. The Herbs, the Spice, the Seasoning absolutely Perfect. How could Chicken be so melt in the mouth? I could have eaten a plate-load of this, but what was this Green-Yellow creation?
Next up were two Drumsticks, more Chicken. These were totally lacking in – everything – compared to what I had just tasted. Typical of Chicken Chat served in many places.
I started my second Chop, no saliva, mastication was now impossible. I was back to where I was on this day last year when Food this early in the day was simply not possible. That was enough Tandoori Mix for Hector.
It is twenty years since I set foot in Luxembourg, long before Curry-Heute was imagined. Dr. Stan suggested we come this way: instead of the journey up Das Rhein, we go down the Mosel. The Ibis Breakfast meant he did not require Lunch.
Restaurant Orchid
After some twenty minutes, Mein Host brought a Hot Plate and a Hot Iron, the Curry came moments later. Soup, Tomato Soup.
I had glanced at every Curry on entry, they were all this same – Tomato-Red – colour. This evidently was the House Masala. There was Rice too, inclusive as is often the European way, but not yesterday in Brussel. I had missed the part of the Menu where it said Mains come with Rice, else I would not have ordered the Paratha. The Rice came in a Sensible Quantity, still I had more than I would probably eat now that I had Bread too.
The Paratha was very Pale but impressed instantly. Served Whole, it was Light and Fluffy. On breaking the Paratha, it was beautifully layered inside. This was a Paratha, without Rice it might have been a tad Small, I most certainly had enough food in front of me.
I tackled the Lamb, it was Tender but was not giving anything to the Masala. This was Mainstream Curry exemplified. Far from being unpleasant, it is what is served across Europe because they think The Locals will not handle the – Real Stuff.
It is twenty years since Hector first set foot in Belgium, a statement which may well be repeated over the next couple of days, we shall see. Despite having visited Brussel in each of the last three years, I have not gone out of my way to eat Curry, yet on reacquainting myself with my last Curry here in 2014 at 
Information Technology is improving all the time, there’s so much out there if one looks. Why do people keep asking me what my Favourite Curry Houses are? It’s all posted 
What is primarily a Takeaway, Punjab Tandoori Cuisine is not open every Lunchtime, Thursday is a good day. I arrived at 12.05 and conveyed to Mein Host that I was here to eat on the premises. He replied in English and handed me the Menu, in English. Stairs leading up to a balcony, a Mezzanine even, revealed four tables seating fourteen in total. The places were all set with a jar of Lime Pickle on each, I took the smallest table.
The online Menu had already tantalised, I would be having a Curry from the Punjabi Special Dishes section though quite a few other Dishes tempted: Krayla (Karela) Gosht (€16.00), Matter Keema (€12.50), Punjab Lamb Balti (€17.00) and Punjabi Lamb Achari Karahi (€16.00). I chose Punjabi Lamb Handi (€17.00) which is jointly the most expensive Curry on the Menu. This was very much a case of letting Chef show what he can do. Handi can be anything really, that the interpretation here includes Cream came as a surprise. 
Hector has a Creamy Lamb Curry? So it goes. I did not fancy spending €5.50 on Exotic Bread and so settled for the Pilau Rice (€2.00). Mein Host took the Order, we agreed on an – Above Medium – Spice Level. I checked that no Capsicum would appear, he assured me that Peppers were not part of this Dish. He left me with the Menu, I had even more time to study it, Capsicum only appears in Jalfrazi. I was liking this venue more and more. A Fanta would accompany, Belgian Fanta is so much better than that served anywhere else, not as Sweet, less artificial colour.
The Punjabi Lamb Handi looked very Rich. The Masala was a Blended, Thick, Creamy Mass with Oil collecting, off-putting for some, not Hector. I decanted the Meat and Masala and could see that the Coriander had been cooked in. I took my first sample – Euro Curry! One could pick this out as being comparable to that served across Mainland Europe, so different from the UK. I ate on.
The Meat count was into double figures, the Lamb as Tender as one would hope. The Spice Level was certainly – Above Medium – and impressed. The Seasoning was down, appropriate for a Creamy Curry. There was an occasional Herb Hit when the sporadic Coriander was encountered. Seeds, what were these? Most certainly not Cumin. Cardamom was mentioned in the description, Cardamom Seeds, not Cardamom Pods. I’m still learning.
The Bill
On our walk back towards our respective accommodation this evening, I chanced upon another source of Pakistani Cuisine: Chilli Grill (Rue Antoine Dansaert 172, 1000 Bruxelles, Belgium). This is another Cafe-style venue, the way I like them. The display of Pre-cooked Curry caught my eye as I passed, I did a double take. They open at Noon each day, a ten minute walk from Grand Place.
After our Lidl Shopping, I suggested to Mother that we have some Spicy Mince and Potatoes for a change, she was happy with this. 
Your Mum? – he remembered as Mother took a seat at one of the two tables. With the door wedged open, Mother kept her coat on, she was cold, this is the first half of September. Summer has gone, Autumn bypassed.
The Takeaway trade at 
As stated, the Keema has been the main attraction in the years I have visited 
The Rice plate was warm so I scraped off as much as I needed and spooned an amount of Curry I thought Mother would manage. This left a true Hector Portion. I would subsequently text Marg to inform her that Dinner would be served – late – this evening. With the photographic ritual complete, more food arrived… On the House – two Seekh Kebab and two large pieces of Vegetable Pakora. I suspect so few people sit in at 
Mother was well under way and was making positive remarks. Hector was just getting started.
The Spice hit first, not ridiculous by any means but testing. I was waiting for Mother to comment on the Spice Level, she never did, she can cope within reason. After all, it was she who set The Hector on the path of Spicy Food 
The Lamb was Superbly Tender, enough Bones to make an impression on the Overall Flavour, Sucky Bones. It was @14.30, near enough the time of day I prefer to eat – once. I was calculating what could be eaten here, what could be taken home, when Mother helped herself to Meat and Masala! This was more than I have seen her eat in years. Mein Host came out to check all was well.
