Hector is spending three nights in Peterborough. This afternoon saw open doors at the Oakham Brewery where some fine hospitality was enjoyed. Thereafter, half of The Company went to t’Travelodge and stayed in, Dr. Stan and Mags went Oriental, this left Hector to his own devices. They did request a September visit to Yadgar (Glasgow), who else will join us?
The Punjab Balti & Pizza House is a venue I have been looking forward to returning to, the highlight by far of my last visit to Peterborough two years ago. This venue may have changed hands since then, a fact that would not be ascertained this evening, another venue in the same area near the Bus Station caught my eye – Desi Restaurant (298 Lincoln Road, Millfield, Peterborough, PE1 2ND England).
Entering @22.00, a couple of Chaps were finishing, how I wish it was acceptable to take photos of other people’s meal in passing… I approached the counter and announced my requirements to Mein Host for the evening, he suggested the Lamb Balti (£6.00). He admitted a Paratha (£1.70) would come out – Crispy – and so a Keema Nan (£2.10) was agreed. I asked for – Spicy – not – Silly.
The Facilities are upstairs, so up I went, camera in hand. There is another room to complement the main seating area (twenty eight ) at street level. The settee amused, the queue for the toilet? The Desi Restaurant is exactly the type of premises that Curry-Heute seeks out, cheap’n’cheerful, nothing pretentious here, just hopefully Curry which lives up to the name of the Restaurant.
If it’s not too late, can Extra Methi be added to my Balti?
I was assured that there would be plenty of Methi in my Balti, encouraging. I once again forgot to ask for my Naan to be served – whole. Mad Cow – as Denny Crane said oft.
I sat facing Mein Host at the first table, hoping he would engage, success. The Calling Card was given early, I thought he may as well know that I was a serious Curry Eater, not just a passing, whatever. He worked in Cumbernauld once upon a time and so knew something about the Glasgow Curry Scene. Sadly he could not remember the names of his preferred Southside Venues, he did mention Akbar’s where I am due to dine this Saturday.
The Menu stated that 15” Pizza was available at £9.00, sensible. Then I spotted Lamb Handi (£18.00) sold by the Kilo with two hours notice. This is very good value, especially compared to Fat Boy’s Joint (Crawley) whom I feel do not have a realistic pricing scheme.
Lamb Methi Balti
The Balti Lamb did not appear to be huge, how deceptive these receptacles can be. Staring up at me were slices of – Green, surely not? These were Large Green Chillies, Wonderful! The Masala appeared a bit – Wet – on the periphery, but Herb-rich. This Curry looked just the job.
The Naan was swerved Quartered, why? I split a slice open to reveal sporadic Keema. Another slice was jammed full, better. With no sign of – Pink – this was identical in size and texture to that enjoyed at The Downsman (Crawley) last week. This would do nicely. With a Coriander Topping, this was a very good Keema Naan, it stayed Soft throughout the Meal.
A Salad and Raita were also presented with the Lamb Balti and Naan. I was not too bothered about the Salad but poured over some mysterious looking Raita. What was this? I had to ask. This Raita was – Pomegranate – based, easily the Best I have ever encountered. I would eat the pieces of Salad to add diversity to the Meal, the cooling effect of the Salad/Raita would only accelerate the sense of Spice from the Balti, not clever.
Mein Host told me that the peripheral wetness was due to the Methi, first time I’ve heard this. Fortunately, there was evaporation, a very good Masala Mash emerged.
The Seasoning was sufficient, the Spice hit hard, Hector’s tongue began to tingle and would continue to do so. Some may have found this to be – too Spicy – it was within acceptable parameters. I coped, because I can.
The Meat was cut relatively – Small – and there was plenty of it. The extra Mince from the Naan added to the – solid content. The Masala appeared to be Tomato-rich, perhaps Tomato-based only? The Methi kicked in, this Curry was well above the Mainstream, the Spice Level may have reduced the chance of reaching – Wow! Still, there was little reason not to enjoy this Lamb Balti.
The Bill
£8.60. 50p for the Salad and Raita then?
The Aftermath
Mein Host arranged a taxi and even came to the door twice to identify it. Why did the taxi driver stop fifty metres away at another venue?
Overall, this was a very pleasant experience, I would have no hesitation about returning here, Lamb Handi…..
Lord Clive of 
Omar assured me that Naveed is finally back from vacation, however, today was his day off. Omar has grown in confidence since his early days, out he came with notepad to record the – Extras. He asked if we required straight forward Karahi Gosht or alternatives e.g. Achari Gosht. It was my call, – The Hector – chose – The Traditional. I asked what was available for Marg in Lamb (without). Bhuna Lamb was agreed upon, Chapattis for all.
A Pile of Poppadoms and a couple of Dips accompanied the Water and Mango Rubicon, still no Sparkling Water after all these years. With the Impressive Salad, Mango Chutney and Spiced Onions we were set. Omar then arrived with a plateful of Salmon!
Poppadoms, to me, now feel out of place when one has this to get through. The Salmon was separated from the individual pieces of aluminium foil and distributed. Is there a Fish more filling than Salmon? Marg led me to believe she would have a half, no way, all four pieces disappeared. Delicately Spiced, Rich in Flavour, then topped with the 
Certain Karahi Dishes at 
Clive helped himself which momentarily felt out of place, Ladies first. Marg had her own Curry. I took what might approach a – Standard Portion – in a Mainstream Restaurant, then Howard. The Karahi still looked untouched. I already knew I was staring at defeat.
I can taste Lamb – was my opening remark. Not much was being said around the table. The Chaps had Bones to negotiate, this requires focus, care.
Meanwhile across the table, Marg was making headway.
Eventually the camera was brought out to record what I believed would become the Doggy Bag. No sooner had than I done this when Howard found space for just one more…
Howard – Stunning Curry, two things stood out.
The Main Event would be held this afternoon in Paisley, a Barrel Party, Curry-Heute was planned for afterwards. With Lord Clive of 
The Lady front of house made us aware of the Menu on the table as opposed to the banners hanging above the counter which I have previously relied upon. I drew Clive’s attention to the Wraps as he enjoyed one in my company in Crawley’s own 
The Lone Diners sat at the small window table, comfort is not a feature of a visit to Babu. Once can only imagine what would happen if the chairs piled outside the door were brought in. The target business evidently remains the Lunchtime Trade from the surrounding offices.
The Bill
The Downsman Indian Restaurant
We may have been invited to a BBQ later this evening, that did not stop Lord Clive of 
Six Chops each, ten of twelve were appreciably Larger than those served – anywhere else. It has been a while since I indulged to this degree, long overdue. The Chops were all well fired, cooked through – Durch – as they say in 
Coriander and Sybees topped the Richest of Masala. The Oil was collecting around the periphery of the Masala, so unlike yesterday at 
A strip of Naan was dipped, oh yes, the – Big Methi Blast! The Masala was Viscous, Herb-rich, and most certainly more than required. I then considered the possibility of ordering this without Meat, just have Keema Naan and Masala? That could work, satisfaction could be achieved.
Satisfaction? We were here to indulge ourselves. I counted the Meat, ten good-sized pieces of Lamb, the most Tender of Lamb. Meat in the Naan, Meat in the Masala, for once, an Interesting Vegetable would have been – Excessive. The Masala did have Chopped Onions visible in addition to that in the Masala pulp. Seasoning, Spice, Methi, this was as good as Curry gets, yet so different from that which I would order at home. This was not – Mainstream Curry – the – Wow factor – truly present. Hector was sated.
The Toppings were the same as the Lamb Methi, the Masala was not as Thick, decidedly – Soupy. Lentils the alternative to Methi? Without the Chicken, this could almost tempt The Hector, a Fish Dhansak?
Clive cleared the lot and was able to wipe his bowl clean.
Walking along Fieldgate, I was not expecting to encounter such a large venue. Established in 1972, it would appear that Tayyabs has encroached into neighbouring premises over the years. As I entered just after 13.00, a large seating area to the right was empty. I was escorted past a secondary seating area which was full to what may have been the original premises. 
The Open Kitchen lay to the rear, I was sat at a small table immediately next to two Chaps who were well into their Curry. I could see twenty plus diners, not bad for a Friday Lunchtime. Bottles of Bier were on many tables, had people brought their own? I saw no Bier List. I could hardly photograph everything.
The wait for the Starter was not long. A Sizzling Iron Platter was presented with the Seekh Kebab atop a generous bed of Onions. Ah, the Paratha was here too. No sooner had I completed my ritual photography when the Karahi of Dry Meat arrived. This was not ideal, I like my Food to be served – Hot – and to be so at the end of consumption. I would conclude that at this time of day, Tayyabs is set up to cater for those who are on their lunch hour.
The Paratha showed Layering with a Flakiness that turned to Crisp. Dark, this was in the category I describe as – Wholemeal. A decent size, this was OK, but far from being the best. I did see Naans pass me by, these looked Lighter and Fluffier, the better option.
Normally I dip my Bread into the Masala surrounding the Meat, there was none. I then sample the Oil which separates, there was none. This was a Dry Curry. This is what I ask for across the Curry Diaspora, here it was, the definitive – Dry Curry!
Inevitably, having sat on the table from the time it took me to eat the Seekh Kebab and Wonderful Onions, the Curry became – Cool – long before its completion. Just as well I did not go – Large.
And so to Pink Floyd.
It was a close run thing, even Hector suggested Nando’s just to convince Clive and Maggie that they did not have to have Curry on their ninth wedding anniversary.
The Menu does not fully explain the difference, however, from experience, I know that they are trying to serve the Best of – Authentic Afghani Cuisine – here, we have to trust them.
Kobeda Kebab (£5.00) promised Coriander. The Quantity, possibly – a half pound – , that’s about 225g in real money, I could eat that and happily pay a fiver. Clive was not to be left out, Lady Maggie is learning that she cannot manage a Starter and a Main, she passed. The Kobeda Kebab is what Clive had as a 
This is 1/2lb of Meat? How many units of measurement does this Restaurant use? Most confusing.
A standard metal serving dish was placed before me, not a Karahi. The heart sank, a few pieces of Meat, albeit on-the-bone, swimming in the Thinnest of Shorva. Shorva/Soup appears elsewhere on the Menu to describe the Dishes I chose to avoid. This was far from the Magnificence that was the – Afghani Lamb Karahi – served once upon a time at the 
The Waitress brought the Naan on its stand after the three Karahi had been served, we had to wait to start. Clive had to do the honours, tearing strips from the bottom. The Pan handle was at the top, my favourite part, abandoned to the end, when it would be cold. Still, a fine Naan, enough for three as it turned out. £6.00?
The Chicken was served on-the-bone in a Masala which was decidedly – Shorva.
Clive had little, if anything to say about his Karahi. Why spoil his own anniversary? See my 
Another Portion was served, same quantity as before. I shared it with Clive. A Plain Naan accompanied, I gave half to Clive who was surprised since much happens outside his peripheral vision. Whichever of the two Lamb Karahi on offer this was, the Masala appeared much – Richer – in appearance.
The Seasoning was where it should be, the Flavours burst through, much better! The Herb content also seemed more, this Karahi was night and day compared to what came previously, though the Masala was still – Shorva.
Complimentary Green Tea was served whilst we waited to pay. Only in this venue has Hector drunk tea in the last decade – in England.
The Aftermath
Update 2021
It is an unbelievable two months and two days since Hector last enjoyed the Magnificent Curry that is served at 
Home for just a few days, today was the monthly visit to Staggs/Volunteer arms in Musselburgh (I missed last month). Around 16.00, Mags suggested 
The Aloo Gosht arrived first and was placed in front of me. For once I did not have to stretch across the table to photograph it. The Masala looked Thin/Oily, however, as Mags ate on so the same Thick Masala as I have come to enjoy in my Karahi was exposed. This was a mass of Curry.
Sucky bone! – exclaimed Mags as she started.
The Oil was separating from the Masala Mash as it does. The first dip of the Chapatti was into the Oil – Flavour #1. The Chapattis had been halved. When did they start this?
It was Marg who suggested we have a Lunchtime Curry. Hector only needed half an excuse to return to 
Arriving at 14.00, if there had been a Lunchtime rush, we had missed it. Two Other Diners remained, we had seen them from Union St., sitting at the window. A Chap sat us at the window, also facing Union St, window dressing. Tap Water would suffice, I have 
The Lunchtime Doris was manning (?) the Curry etc. When the camera appeared, she wanted in on the act, most welcoming. As expected, there was one Lamb Curry – Lamb Karie, the Saag Chana Chat Moter looked inviting. Gobi Manchurian? If this was anywhere near as good as 
Saag Chana
Gobi Manchurian
Chicken Madras
Hector was made aware earlier in the year of a new Curry House in Aberdeen that would have to be visited. Stories of meals being cooked at the table and a connection with the excellent 
Menus were provided which gave us a few minutes start. Having looked online, I had not seen many Dishes that were a huge departure from the – Mainstream. The Menu presented in house was extensive, perhaps artificially so, this many – Specials. If they are all really different how is this sustainable? Rajastani Lamb Chops (£10.95) tempted, also two versions of Lamb Kofta (£10.95), with and without Spinach. Lamb Khada Masala (£9.95) – Succulent chunks of lamb, simmered with chopped onion and whole spices in a thick sauce with a hint of ginger – ticked my boxes. The – Offending Vegetable – would be avoided, 
We were – offered – Poppadoms (£1.00). I decided to stay silent, I do not believe these should ever be charged for and refuse to have one when they are not Complimentary. Three Poppadoms were ordered. We had no Drinks Menu, a Large Bottle of Sparkling Water and a pint of Cobra/ Kingfisher (?) Shandy would satisfy the four. This would be supplemented later by another Sparkling Water and a half pint. Check the ice bucket for the Sparkling Water. Perhaps this is how Scottish Water should be treated? … not that we have a shortage of it.
In the interim, Sandy marvelled at the copper pipes which ran up to the ceiling, the lack of varnish/paint to reveal how they had been installed. On his last visit here he had asked. I was told. This is not a Carpentry Blog. The décor here was reportedly conceived by the same peeps who designed 
Presented on an iron platter, there was no – Sizzle. The Dish did have the semblance of something I was going to enjoy: the Masala was indeed – Thick – as described, there did not appear to be an Excess. The Lamb looked plentiful, the pieces were – Large.
A work of art, the carved Vegetables set aside, and hopefully the 
Nouvelle Cuisine, Indian-style? The plate was a hoot. Once more there was a welcomed – Thick Masala – with pieces of Chicken protruding. Tracey remarked almost immediately:
As with my choice, there was less garnish. Is this because both were going on the hot metal stand? Once the surface was broken, I noted that the Masala was considerably thinner than elsewhere on the table. This was approaching a – Mainstream Curry, however, here too was the telltale long strands of Onion. Marg insists she likes Onion when it is cooked, either way, she always ends up with – Dopiaza variants. Large Bay Leaves were left in the bowl after Marg decanted. That Marg was offering samples around the table latterly confirms that she too had a – Large Portion.
Graeme was punctual, I revealed that my Order was already in. The same again could well have been secured, however, Graeme saw the logic in ordering something else. Bhindi Gosht (£8.50) was his selection. We both opted for Mushroom Pilau (£3.00). I had considered Bread as an accompaniment as one should for a Lamb Karahi, but given recent disappointments at other venues, I was not spoiling this meal.
Two plates brimming with Mushroom Rice were set before us. The Fresh Coriander Topping was a good touch. The Earthy Colour is reminiscent of the Vegetable Rice served in the halcyon days of 
Had I been transported back to Glasgow? This was near identical to that served at 
Decanting the Meat, I was well into double figures, decent sized pieces too. Sucky Bones were visible, the extra Flavour from the Bone Marrow is what makes the difference. The Puréed Masala was enough to cover the Tender Lamb, no more, no Excess, perfectly judged. The Masala soaked into the Rice, which is probably why Bread usually accompanies. Here we go…
I was anticipating a – Blast of Citrus – as variants of this Dish would have had in Glasgow, not to be, Chef had stuck to the script. The Lamb was Something Special, there was a feeling of belonging, not the usual Meat meets the Masala moments before serving. The Spice Level, never discussed, was Fine, the Seasoning was perhaps a tad under, but after the full blown well-seasoned Bhuna at 
Cloves and Peppercorns presented as I made progress, full of Flavour, this was an oh-so-familiar, Excellent Karahi, and there was lots of it.
Graeme had to tolerate the rhapsody from across the table. I was keen to establish the texture of the Okra. Too often it is served as – Mush – especially at 
Well cooked Okra and Tender Lamb.