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 Capsicum/Ballast. It could well be from here that my intolerance of Capsicum in Curry has its origins.
The Post Eclipse Curry at the former New Cafe Punjab was the standout in this epoch. New Kismet Tandoori has been my favoured source of Curry locally in the last couple of years. New Kismet Tandoori is across the Glasgow Boundary and so not in Clydebank.
Little India (574 Kilbowie Rd., Hardgate, Clydebank G81 6QU) is the re-branded Passage to India. I tried the original incarnation once in the first year of Curry-Heute, I never returned. Marg and Hector drove past Little India on Friday evening having sourced Alternative Cuisine, Little India was well illuminated, striking, I resolved to get there as soon as.
Having taken the decision to have a quiet Saturday, Hector would reward this unusual behaviour with Curry. Had the football score been different, then who knows? I drove up to Hardgate at 18.30 and mentally noted that New Kismet Tandoori is definitely nearer Hector’s House. I took a Menu and sat down to study it. As ever, Donner, Pizza and Burgers are on offer in addition to Curry. The – Little India Specialities – are all – Tikka – which Hector tries to avoid in Curry. Tender Lamb please, preferably on-the-bone. This section included Dishes I would normally consider: Rogan Josh, Balti, Achari and Karahi. Four of the eleven Dishes here featured Capsicum/Peppers. Only one of seven Classic Dishes mentioned – Peppers. The – Regional Classic Specials – would hopefully be Hector’s Happy Hunting-ground. Eight Dishes including Goan Fish Curry (£9.30) and none of the eight Dishes here mentioned the Dreaded Ballast, there was hope. One Fish Curry and it had Coconut… is it only four days since I had the Best Fish Curry on The Planet?
Mince and Tatties Curry (£8.00) or Keema Aloo to the cognoscenti brought up the rear, Jaipuri Lamb (£8.50) could be one for the future. However, Bombay Bakra has a Quality never before seen in Clydebank – on-the-bone!
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 Green Peppers were withheld, leaving Onion and Mushrooms.
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 Capsicum would appear nowhere. He initially recorded – No Vegetables. This puzzled. There was no mention of Spice Level or comment that this Curry was on-the-bone.
The Bill
£11.00. The Meal for 1 @£9.95 did not permit a choice from the Regional Classic Specials.
By 18.50 I was heading home. Business had been steady, not as impressive as visits to New Kismet Tandoori who have a perfect locus. At the risk of letting the Food cool, the ritual photos were taken. The Special Fried Rice was enough to share. The Curry appeared to be Meat swimming in a mass of Oily Masala, no forest of Fresh Coriander or Ginger Strips toppings here. I cannot say I was overwhelmed by this, a Standard Blended Masala, and to Excess. The Masala had some sense of consistency, but some would regard it it as – Oily Soup.
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.
A watery residue was collecting on the base of my plate, tilting sorted this. I then had the Oily residue which I have no problem with. Time to tackle the Lamb. Tender, Delightful and unlike the Lamb Curry I have endured in Belgium, Luxembourg and Deutschland in the last ten days, this Lamb tasted as if it belonged to the Masala, they were not newly-weds.
About halfway through, I realised that I had – Something Special – on my plate. This was a cut above the – Mainstream. In the Blended Masala I would never find Cloves, Cardamom etc, however, this Masala had – Full-on Flavour! The Menu states they use Grape Seed Oil at Little India, this may also have been playing a crucial part.
I had two Large pieces of Lamb on-the-bone and two Small. I felt totally at home eating what was now being considered a – Superb Curry. Had a former – Village – Chef been involved in the preparation of this?
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 Ballast, I may be on to something really Special.
Potential? I shall introduce myself next time and see what can be offered, even if I have to come back in a couple of hours. I do note that – Methi – is not mentioned in any Curry at Little India.
The Aftermath
Blessed are the Copywriters
At the time of ordering I did not know what I know at the time of writing….the description of the Bombay Bakra is very similar to that given in the Menu at Masala Twist, the ever-expanding West of Scotland Restaurant Chain. I discovered this simply by doing a search for – Bombay Bakra – for more insight into what I had eaten. Meanwhile the descriptions for – Goan Fish Curry – and – Mince and Tatties Curry – are identical on both Menus. Same Copywriter or same Kitchen?
If it’s the latter then I can forget my tweaks…. Hector Holmes is on the case.
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.
Hector finds himself unexpectedly in Caithness this weekend, Marg is a regular visitor but has never had Curry, that oversight would be sorted today. With five sources of Curry in Wick, research suggested that Alisha’s Diner (15 Bridge St., Wick, Caithness KW1 4AJ) was a cut above the rest. The willingness to – tweak – the Menu to suit individual tastes was reported, this would suit The Hector.
We had spent the day touring the northern coastline of the land of my birth, the first, and more than likely the last time Hector has been this far north on the Scottish Mainland. Curry from a few kilometres north of here in 
Google Maps still shows a photo of Alisha’s Diner in its previous incarnation – Red Rose, now re-branded as a British and Indian Restaurant. Yes, Burgers and Pizza are available.
Usually it is Marg who ends up with swathes of Onion in her Curry, tonight it was my turn. I had hoped that Chef would not compensate for being restricted re the – 
I’m going to enjoy this – I remarked to Marg. A quick count revealed Tender Lamb in Double Figures. Green Cardamom was encountered, more than once. I would end up with small pile. Some Oil collected on the sides of the plates as is inevitable when a Masala is prepared this Thick. Far from Soup, and most certainly not a Stir Fry, this was a Worthy Karahi.
Topped with Coriander Leaves and Stems, the Potato was accompanied by some pieces of cooked Tomato. Shrouded in a Thick Masala Mash, this was a contender to be classified as a – Vegetable Curry. I would eat this, alternating with the Lamb Karahi. Splitting a Potato, I had enough to fill my spoon – Gosh! Wow! This was Magnificent. The Flavour from the Masala was – full on. I gave some to Marg: You must experience this... Why this hit the spot and would be the focus of all references to Alisha’s Diner later when reunited with the rest of The Company, was simple. The Seasoning. The Potatoes were well Seasoned, the Masala too. My initial eating tactic was adapted, the Bombay Potato was decanted to the plate containing the Lamb Karahi as I made progress. Good as the Lamb Karahi was on its own, this was a new dimension. Now I had the Perfect Combination, a – Most Interesting – Vegetable Side Dish made the meal. Had I ordered Rice or Bread, I would have missed this.
Again the Lamb was served in a Thick Masala Mash. I was interested to establish of this was basically the same as I had with more Tomato and less Onion. I helped myself to a Soupçon, it was less intense than the Lamb Karahi / Bombay Potato mix.
*
Earlier this year we lost 
Those who know the pioneering work of Holger Czukay both as a Musician and Studio Engineer will appreciate his genius. For those who have never heard of him, I suspect your favourite bands will cite Holger Czukay as an influence.
I note I was at 
The new chap brought the Karahi, Cousin brought the Naan. He was keen to tell me how – Fresh – the Naan was. Why wouldn’t it be? The Naan was dripping wet, smothered in Garlic Butter with Herb, Krauter Butter? Beautifully Soft and Fluffy around the edges, this indeed was quite a Naan.
The Oil was collecting towards the base of the Karahi, if one cannot cope with a Oily Curry, then this is not the Dish for you. KTC is the brand used here, I was told by Naveed in a previous visit.
Tearing a strip off the halved Naan, I dipped into the Masala. Garlic! Indeed, this is all I was going to taste for the next few mouthfuls. Excellent as the Naan was, I came to realise that it was dominating, to excess. The Hector Palate was struggling to discern other Flavours.
I noted the new sign on the counter advertising Karahi Gosht by the Kilo and Half Kilo, and at attractive prices too. Previously, only the Handi was available – Large. This is a system I wish more venues would adopt.
And so to toast the memory of Holger…