Looking ahead, there could be quite a number of reviews on Curry-Heute in October; as usual, some new venues, some tried and loved. After last night’s invitation to sample the Fayre at The Dhabba in Glasgow, Curry-Heute was not anticipated. When Marg announced she was out for dinner this evening, and having Curry, the Opperchancity for another Local Takeaway had to be taken.
Little India (574 Kilbowie Rd., Hardgate, Clydebank G81 6QU) impressed ten days ago, the Bombay Bakra (£8.50) was served with Lamb on-the-bone, not the Clydebank norm. Hector was set on negotiating a Lamb Karahi on-the-bone and without the unnecessary Ballast.
Just after 18.00 this evening I entered Little India. I related what I desired to the Chap behind the counter, he was a stand in, Mein Host was due back shortly. On cue he entered, I introduced myself, gave the Calling Card, showed the Website on the LG and praised my last Curry from these premises.
I outlined the Dish of my desire making it clear I did not want a Stir Fry with big blobs of Onion and Green Pepper, could they serve a Desi Karahi? There was a nod. I also offered a fallback of Jaipuri Lamb (£8.50) – Garlic based, cooked with aniseed, black cumin, maze, shredded ginger with yoghurt. I had wondered if this would be as tasty as the ingredients suggest.
I was informed that the Menu is about to be changed, Dishes withdrawn. The first of these includes Lamb on-the-bone, it doesn’t sell. The Impressive Curry that had me return so soon will never be served again. Hector would have to settle for Boneless Lamb. The hoped for Karahi was abandoned, Jaipuri Lamb it would be. An above Medium Spice Level was asked for. Fried Rice (£2.50) would accompany, with Peas and Mushrooms only please.
Our conversation continued whilst I waited. The New Menu will include Kebabs cooked on an open grill, plus handmade Burgers. That the premises has changed hands recently was mentioned, exactly when was not forthcoming. There is ambition here.
The Bill
£11.00.
Opening the plastic container revealed a Mainstream Curry with Large blobs of Onion. Why were these here? There was no sign of – Shredded Ginger or Yoghurt – as the Menu description outlined. I did find sliced Mushrooms.
I spooned enough Rice, the rest can be used another time. As ever in a West of Scotland Takeaway, one Portion is enough for two. The Peas and Mushrooms would add the welcomed Diversity.
The Tender Lamb was Plentiful, well into double figures, each piece could easily have been halved, this was a Mass of Meat. The Masala appeared to be slightly Thicker than Mainstream, was I about to enjoy this as much as ten days ago?
The Seasoning was down, well down. The Spice Level hardly approached Medium. The Flavours …. where? Aniseed, Black Cumin? Sorry, there was not much happening here. The Onions were picked out, far too many.
I had discovered something potentially Wonderful ten days ago, already it has gone.
Last week Hector was contacted by Julia from Hotels PR inviting me to return to The Dhabba (44 Candleriggs, Glasgow, G1 1LE) and review their – New Menu. Hector is always happy to accept such invitations. Previous visits to The Dhabba have not particularly impressed, Curry-Heute describes a not too pleasant food experience on 
A table was arranged on my behalf for two at 20.00. Marg and Hector were punctual, finding a parking spot in the Merchant City was not a problem on a Monday evening. The Calling Card was presented to the Waitress who greeted us then passed it up the chain until it reached the top. We were escorted to a table mid room adjacent to the Bar. The Newspaper-style Menus were already on the table. 
Drinks were taken care of first, a litre Bottle of Sparkling Water (£4.95) would be sufficient. This is our standard refreshment, there was no temptation to stray from this despite being here – By Invitation. 
When we were ready Mein Host took our Order, no pen, paper or electronic device employed here. To begin the Tawa Macchi (£7.95) – Pan-fried fillet of sea bass with subtle hints of carom. Fresh and enlightening. Carom (Ajwain) was a new Seed to encounter. To accompany this, we would commemorate our 
Mein Host confirmed that Peppers were not in our chosen Dishes, indeed the Bhuna Gosht is the only Dish that specifically mentions them, but one never knows.
The front page of the Menu has a footer: Complimentary Poppadoms – Poppadoms and dips are served with all à la carte orders. These arrived moments after our Order had been given. The size of the Poppadoms amused, these – Microdoms – impressed. Cumin Seeds were embedded, Standard across Europe, but rare in the UK and so much more Flavour than Plain Poppadoms. Mango Chutney and a Yoghurt Dip accompanied, Tamarind would have completed the reminiscences of Euro-Curry. 
Marg took about a Quarter of the Sea Bass which was just as well, I would not have been left with much otherwise. I have quoted prices so far, without comment. Had I been expected to pay Eight Quid for this I might have had something to say. Hector recognises that at 
Marg’s initial reaction was – too much Yoghurt. When she cut open a Lentil Sphere she remembered 
The Bhoora Chawal was – white. This puzzled, how long does one have to cook Brown Rice to get it this colour? It was appreciably different from the ubiquitous Basmati. Marg helped herself and left what she thought was enough for Hector. We had enough to share, just. 
I have observed in recent months more and more venues making Parathas from Whole-wheat Flour and not the Lighter Flour I have become used to. One knows these Parathas will eventually turn to – Crisp. On tearing a piece apart I could see the hoped for Layering and sense of Flakiness. As anticipated the Flakes turned slightly Crispy as our meal progressed. Still, this was better than many.
Handi – can be anything Chef desires, one is therefore at his mercy. It can be the – Standout Dish – on the Menu.
There was an attack of Flavour on the palate, and not the one I expected. Cinnamon – came to mind first, then a slight Smokiness. This was – North Indian Cuisine? I would have placed this much further south in the Subcontinent. 
There had been no skimping on the Herbs here, the Masala was exactly what Hector seeks, a Herb-rich Masala, not a Mass of Herbs masquerading as a Masala. I dipped a piece of Paratha into Marg’s Dish…. I know this! The Outstanding Flavour was identical to the Handi Gosht served across the river at 
I’m getting more Meat than you are – was Marg’s first observation; this was self evident. Marg was then worried that since the Curry was served in crockery rather than the customary metal, it would cool too quickly. No more was said on this as Marg made great progress, she was hungry. 
Here comes my only criticism of our visit this evening, a warning possibly: Splinters. Meat on-the-bone is always recommended over – Boneless, the extra Flavour is Significant even when, as in this evening, one receives visibly less Meat than the Boneless counterpart. I had to take special care this evening, there were many small fragments of bone, Splinters that one could only discern once they were – in the mouth. Once you know they are present it’s not a huge issue, but one could be taken by surprise and do damage. I believe this was why Hari at 
I alternated between Rice and Masala, Paratha dipped in Masala, and Lamb on-the-bone. Fingers had to be employed. One Green Cardamom was encountered then two small dark red solids – Anise! Cancel – Cinnamon. Usually it is Cloves which give the dominant aromatic Flavour, this was definitely Aniseed. I shall be putting more of this in 
In the midst of the above Mein Host was across to engage us.
Two White Coffees were arranged – as Hot as you can make them.
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 Chapatti was feeble in comparison to Glasgow equivalents. Still, I didn’t even finish this modest piece of Bread. 
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. 
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. 
Note to Chef at 
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.
