Here we go again, Day 3 of 4 with Lord Clive of Crawley in Glasgow, yet today we are in Edinburgh. So it goes. The plan was a Pub Crawl around Edinburgh watering holes. Before this Clive requested a crossing of the Forth Bridge, this was so good we did it twice! The Company were waiting patiently in Monty’s near Haymarket. In the end we never left Monty’s. When one finds an Ale that ticks the boxes, we stay, until it’s finished. When it was, we left. Some went home, Mags joined us in the walk around Haymarket to Lazeez Tandoori (191 Dalry Rd, Edinburgh EH11 2EB), at this time, the only Edinburgh Curry House Recommended by Curry-Heute.
Arriving around 18.30 a Chap sitting at the only free table for four gave way, he was waiting for a Takeaway as the majority of customers do at Lazeez. As is clearly written on the window, they deliver too. How does one flip a Photo? Ask Google!
For Mags life is simple, Aloo Gosht (£7.50) with a Plain Paratha (£2.50). She went up to order and paid her £10.00 in advance. Clive likes his Chicken Dansak (£6.50), the description said it came with Pineapple, this could be addressed. The Menu at Lazeez has my Favourite Menu Statement:
On my last visit here I had a near – Perfect – Lamb Karahi (£9.95). I have learned to invoke their own clause and ask for Capsicum to be withheld resulting in various reactions. Clive and I would both have Keema Paratha (£2.95).
I went up to the counter to give the Order to a young Chap, a very young Chap. He was coping with the Telephone Orders, now for Hector. Withholding the Pineapple in the Dhansak was noted. Lamb Karahi without Green Peppers – Capsicum – please. And Spicy.
I took my seat, I heard noises off. The Chap was standing beside me, out to tell me that there was Green Pepper already in the Karahi.
You haven’t cooked it yet! – my was my resounding response.
I sensed another presence behind me, it was Mein Host-The Chef, out of the kitchen to see who was being so precise. Hector was recognised, all was well. If you don’t ask…
Lazeez Tandoori is a Takeaway with a handful of tables, a Classic Curry Cafe. Our long afternoon meant that we had to use the – Facility – in turn. This involves a walk through the kitchen. Hector has been here before, and even managed a photo. Today I spotted the Big Curry Pot, no photo, do not annoy Chef.
Aloo Gosht
A plateful of Lamb and Potato was presented in a Blended, Reddish Masala. This was a Standard Curry resembling nothing that I have ever eaten at Lazeez.
Nippy – was Mags’ overture.
Normally every Aloo Gosht is compared to Karahi Palace (Glasgow) who Mags reminds us is – The Best. Tonight no comparisons, just enjoyment.
I really enjoyed that, I’m actually going to finish it.
The Parathas
The Plain Paratha was served – Whole – had Spirals, Layers and was Flaky. These are the Curry-Heute parameters for defining the – Perfect Paratha.
That was marvellous – Mags confirmed.
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When Parathas are stuffed, one has to accept that Flakiness is lost. Again this was served – Whole – was a decent size and was well stuffed with Mince. The final parameter for Keema is the Colour and Texture. Here again we had the – Perfect Paratha – with individual grains of Brown Mince, not the Pink Donner Kebap-looking nonsense that too many venues serve up.
Lamb Karahi
One can tell immediately if a Karahi Gosht is going to impress, this most certainly did. The Masala-Meat Ratio was towards Dry, no Soup here, no Stir Fried Ballast.
The initial eating was tentative, everything was hotter than everything else. The Spice hit instantly, this was – Spicy. The Seasoning was right up there. The Masala was Tomato-rich, possibly Tomato-based. And the Flavour…. It is Hector’s turn to mention the Karahi Palace once more. The Overall Flavour was remarkably similar as established previously; the Herb content contributed, Methi. There were, however, a few small Green Specks I hoped were Chillies. Trace Capsicum I can almost accept, two visits ago I ended up with a quite a Discard Pile, not acceptable.
Counting the Meat was impossible, there was simply too much to count. The Tender Lamb tasted as if it belonged to the Masala. No Bones, had this Karahi had Lamb on-the-bone it would have been off the scale.
This was a Wonderful Lamb Karahi.
Chicken Dansak
Behold a Yellow Masala with specks of Tomato and Herb. Had Chickpeas replaced the Pineapple? The Lentils, I conclude, must have been particularly – Large.
A Dhansak with a bite this, oh yes.
Clive was already on board.
Is yours as Spicy as mine? – I asked.
It’s quite lively, a Dhansak which bites back.
Clive’s Keema Paratha was devoured, this too impressed:
Plenty well stuffed, loads of Keema in there.
Clive knows I only take him to the Best of Venues.
I went up to pay, Mein Host-The Chef was there to take the cash.
The Bill
£22.35, this was rounded down to £20.00.
The Aftermath
Your best yet – I informed Chef.
I made it from scratch, I put a wee bit of Capsicum in.
Blended is fine, it’s the mountains of Stir Fry (even Raw) that too many vendors resort to.
Another Calling Card was handed over, it is time I made a dedicated page for Lazeez Tandoori.
And so Mags took the train back to Glasgow from Haymarket, a taxi took Clive and Hector to Musselburgh, well why not?
How much Curry will Hector eat this week? With Lord Clive of 
Clive and Hector arrived early, Naveed commented on our punctuality. We decided to wait for our Fellow Diners rather than embark on the Starters early. At 15.00, Shahbaz was bringing out the Poppadoms, Dips, Spiced Onions and Salad. These were accompanied by four Hot Plates. It is January, 
Namkeen Karahi and Lamb Chops Achari with Methi – 
With Methi! – I exclaimed – Wonderful!
Something Happened
Clive’s phone rang, a call he had been waiting for. He will not be returning to work on Monday. As of this afternoon – Lord Clive of Crawley is Retired! This was now his – Retiral Dinner. What better place could there be? Today would be memorable, and not just for this being the #99 Review of 
Only Hector in this group had previously experienced the joy that is Lamb Chops Achari. With the Chops piled high in the Karahi then smothered in a Pickle and Methi-rich Masala, this was going to be some treat. Whilst completing the photographic ritual and updating my notes, Jim was ahead in the eating stakes. It took Jim a few moments to adjust to and then recognise – Pickle. The – Wow! – factor was there. The Chops were Tender, not the Tandoori Chops that many venues consider to be appropriate. Having taken three on my first sweep, it became evident that our quota was four each. Managing four Chops was not a problem but then one has to consider the Mass of Masala. The Hector Strategy was to use fingers, others used cutlery. The Chapatti for the Masala, the Chops eaten as they must be. My Dentist might be reading this. Care was taken, ah, the pile of Bones. All this and Methi too.
Jim and Alan had this last month for the first time, it was a no brainer that we would be having this again. Served on-the-bone to extract as much Flavour as possible from the most simple of Recipes, the Seasoning was at the top of the scale. Bones, Seasoning, Flavour, – The Curry Triumvirate – the antithesis of – Bland. 
Hector prefers to dine in Curry Cafes not Pukka Restaurants, Banana Leaf makes no attempt at being posh. The open kitchen reveals all, with everthing visible, the ambience is zero. Mein Host even commented on how cold it was inside. The banner from 2011 commemorating 
Two standard pots of Basmati were presented, Decent/
Kohzi Takkali Curry
Clive thoroughly enjoyed his Chicken Curry so there is little need for Hector to make further comment. Those who like that sort of thing, like that sort of thing. A Soupy Curry with the Chicken protruding, I conclude there was a decent Meat Portion here also. 
The Grunting Growler is across the street, irresistible. Mein Host there informed us that people regularly buy Draught Bier and take it across to Banana Leaf who have a BYOB policy.
Hector is not a great fan of Lunchtime Menus, if one is out for Curry then have – The Full Bhuna. However, the portion sizes at 
Hot plates were provided, the Rice arrived on an even hotter plate. Rather than decant, I placed the Rice Plate on top of the Dinner Plate and let Mother deal with the rest. The Quantity of Basamti was Ideal, who needs more than this?
This was a simple Curry with Blended Masala and four decent sized pieces of Meat. The Masala-Rice Ratio was not Excessive, the Lamb was Tender. Mother Kept prodding the Meat, I couldn’t fathom why. She was expecting Bones, one pays extra for Lamb on-the-bone at Lunchtime. 
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I only recall having Keema at 
The Waiter was eager to ensure we would have our choices, Tender Lamb was not a problem. I liked the given description and so enquired about the Handi (£10.95), a Dish which can through experince, be anything the Chef designs. The Waiter was positive that this would meet my requirements. I thought Marg might go for an Interesting Korma, she had already decided upon the Nashilee (£10.95). A Chapatti (£1.00) for Marg and a Plain Paratha (£2.50) completed the Order. 
Two long tables were set adjacent to where we sat, the corresponding groups arrived and the complex task of taking their Order got underway. This would give me the Opperchancity to see many more Dishes later in our visit. The arrival of our Order was heralded by the Mature Waiter uttering his distinctive mantra:
Marg’s Karahi appeared to be filled with an interesting mix of Meat and Fruit, featuring large pieces of Mango with Tomatoes and a Fresh Coriander Garnish. The Masala was pleasingly Thick and certainly not Excessive. 
A bit chewy, the Lamb – was an early comment. 
Once more the blended Masala was pleasingly – Thick. The Heat of the Karahi was established accidentally, ouch, the contents were also – Hot! The Meat was plentiful, I counted ten Large cut pieces, none were as – chewy – as Marg had implied in the Nashilee. Sadly, it was most evident that Meat and Masala were strangers until moments before presentation; the Meat was giving off no sense of Spice whatsoever. As I ate I waited for the Masala Spice to kick in, this never happened. This Curry was in no way demanding. The Ginger Strips and discrete Larger Pieces of Onion in the Masala offered a slight diversity in Texture. There was an underlying Fruity Flavour giving a slight Sweetness, this was in no way – Strong. 
My choice of venue for the first Glasgow Curry of 2018 cannot be a surprise, however, the choice of Curry-Heute may be. When Hector visits 
Arriving at 14.40, Shahbaz was manning the ship, he talked me through my options. One always hopes that the 
The Vegetable Rice was piled high on the plate. Peas, Cauliflower and Mushrooms featured in this Melange. Tasty in its own right, I reckoned I would manage this, just. 
I made space in the centre of the Rice and started decanting the Lamb and Chickpeas. Sliced Green Chillies were also in the Shorva, this was a significantly different Curry for Hector at 
This was closer to a Northern Quarter (
The Chickpeas were even more numerous than first realised, I had to accept that Part 2 was Chickpea on Vegetable Rice, I had no problems with this, – Large Lentils – is what they looked like. Was I actually having a Daal Gosht variant? I had come in the hope of finding Something Different, mission accomplished.
The Shorva had long been absorbed by the Vegetable Rice, for the endgame I was engaging in effect with a Moist Biryani, Very Pleasant, I knew I would finish this perfect combination, then Naveed sneaked up behind me…
Here I go again, eating to my limit at 
For the first UK Curry of 2018, Hector is in Manchester. Manchester Airport may not be the most gemutlich of departure points, however, the ease of access from Scotland coupled with very attractive ‘plane and train fares make it worthy. The City of Manchester in its own right has featured increasingly in Curry-Heute since my first visit to the Manchester Beer Festival back in 2010.
Marg fancied a Wrap for a change. Peri Peri Chicken (£3.80) was her brave sounding selection. Rio Tropical (£0.90) was Marg’s choice of Drink, as Sparkling Water was not available, Tap Water for Hector.
To Hector, this looked very – peely wally – and nothing like as intense as say Nando’s. 
Three plastic containers were lined up before me, Bread was clearly not present. I had time to take a photo before further engagement.
The Food was visibly – Hot – so Complaint #1 averted. 
I dipped a piece of Paratha into the Delhi Achari Lamb, a Decent Kick and a worthy Level of Seasoning were the first positives of this evening’s visit for Hector. I had to remind myself that – Pickle – was part of this Curry. There was a semblance of Achari, little more initially. Marg amused herself by Dipping in too.
My last Paratha
Here was a Thicker but still Blended Masala. The Spice Level did register, the Seasoning was woefully lacking. An Earthy Flavour at best is all that was attained. 
With all customers served, Our Chap came over to enquire about how I was finding the meal. I had to ask how the Bombay Aloo could be so different from my last visit. He asked when I was last here – 
Hector will be back at 
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. 
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. 
There was more Masala than Fish, but what a Masala. The Seasoning was way better than that served in the 
The Bill
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.