There is a saying in Edinburgh- You’ll have had your tea?
There is a tradition becoming established in Carnoustie – You’ll bring your tea, and cook it.
Last year en route to Aberdoom it was Curry for Ten (Aloo Gosht Methi Achari), this year only Eight. Actually, I could have fed Sixteen easily given the Quantity prepared last time. It is difficult to judge multiples of the published – Hector’s Curry Recipes. What is published typically feeds three, so why did I set about yet again with Recipe x4 in mind when I went shopping?
Machi (Fish) Masala would be different from the Norm. Our Hosts – Dr. Alasdair and Margie – spent a few days in October with Hector and Marg, exploring the Best of Bradford Curry. Fish Curry went down well, though Sarina’s (Queensbury) Mutton Handi remains the most Impressive Curry encountered to date. This evening two other couples would join us, last year’s Curry was a Family Affair.
Cooking for eight means Frozen Chopped Onions. Four bags were purchased, three would still have been too many. Getting the Onions right is fundamental to any Curry, here Hector cocked up, not that anyone noticed or remarked. Having brought a Bottle of Vegetable Oil to a decent temperature, in went nearly all the Onions, limited by the size of the pot provided. As the Onions melted and cooked, so more and more moisture was released. I should have heated the Onions without the Oil then strained them before adding to the Hot Oil.
The Onions were given plenty of time to go to – Mash – with the grated Ginger and Garlic Paste. It was a good hour before I added the Tomatoes, Fresh Coriander Stems and Spices. I had mixed the Spices at home a few days ago to ensure all were as they should be. Some Dry Methi may well have sneaked in at this point.
Two heads of Broccoli and a Cauliflower were cooked separately. Around 1.2kg of Fish, Salmon and Basa, did not feel enough for Eight, some Interesting Vegetables would provide more Bulk.
Aloo Tare Ko
Meanwhile Dr. Alasdair was making another of Hector’s Recipes – Aloo Tare Ko. In addition to this he would prepare Naan from scratch. The Recipe for these Dry Fried Potatoes has been tidied up a bit, greater clarity in the ingredients including Fresh Coriander which I have automatically added each time I have made it.
One can hardly go wrong in the preparation of this Simple Dish. The outcome was of course – most pleasing. The Naans were Splendid also, I now have the Recipe, and will have a go, one day.
Margie was once again in charge of the Rice. Hector only cooks Basmati in his Microwave Pot in batches, never on a hob, and for Eight?
Once cooked, half of the Masala was spread across two other pots and allowed to cool, it feels logical to cook a Fish Curry in a flatter pot. 
Adding Cream to any Curry always feels wrong, however, it is what makes this Recipe a standout. Only once the Guests had settled did the Fish go into the Masala.
Slices of Large Green Chillies, Almond Flakes and copious Fresh Coriander Leaves were added at the point of serving.
Eight of us did not finish the first pot on the first sweep, the second pot was brought into play, we did it justice. Meanwhile our Hosts have Fish Curry to serve to all and sundry for the next few days. Does this Fish Curry freeze and return to anything approaching edibility? Time will tell.
This is the Best Curry I have ever tasted – remarked Margie. Perhaps this was in part being able to host a Dinner Party and not having to cook?
OK, it is polite to praise The Chef, this can be a bit excessive. A former Colleague once cooked this Machi Masala Recipe for her husband who then demanded they have it every day for the next two weeks. Margie may well be eating this for as long.
Dr. Alasdair placed it in his top ten, ever, generous.
The Guests all appeared to be impressed.
Marg – I thought it was one of your best, there was more sauce than usual. It was creamy, full of flavour, and it was nice to have different Fish.
There we have it, catering for The Masses.
Blue Moon (11 Holburn St, Aberdeen AB10 6BS) and nearby Cinnamon were visited by Marg and Hector in our early years together dating back to a previous century. That we have not rushed back to either may well be ominous. For years the 
The disappearance of The Waiter into the kitchen gave me ample Opperchancity to grab some photos. That I was here to hopefully enjoy my Curry as well as review it did become obvious when both Camera and LG were put into action on the arrival of the meal. 
Red Curry is not Natural. 
The Masala was decidedly Minimal, a plus. What little there was had been blended. The Seasoning was well below what I look for, the Spice Level not remarkable until I bit into one of the handful of Whole Green Chillies which were mixed through the Meat and Masala. The Chillies most certainly added some – Bite – to this Curry. 
Entering at 20.00, two tables were occupied. Presumably the rest of the population was at home having leftover Turkey this evening. I half recognised the sole Waiter, Tony. By the time the camera had been put to good use he had recognised me.
Tony was back, I asked for more time, I was determined to have something different from my normal Handi/Bhuna here. He made suggestions including the 
I decided to go back to basics: Hot Madras (£11.99) with a – Three Chilli – rating, and sod the Coconut, it was surely worth a try? A Paratha (£3.99) completed the Order. 
The Order arrived, the Hot Madras served in a Karahi-like metal bowl, Marg’s Kanchi Lamb Curry in a soup plate. Why serve a Curry in this manner when the Rice is included? One then has to pour Rice on top of the Curry, not the traditional opposite. The Rice was the standard 
Marg examined her Curry, Meat, very light coloured Meat, in a Soupy Masala. This was not Lamb. Tony was summoned. The Chicken Curry was taken away. We were puzzled as to how a Curry with Lamb in its name could turn into a Chicken Curry. This left the Rice, some of which I was hoping to have. Depending on how long it would take to serve up the Kanchi Lamb Curry would determine if the temperature of the Rice would still be acceptable. This matter was resolved when Tony took the Rice away moments later. 
This left Hector with a Paratha, and what a Paratha. At 
The appearance was very Traditional, Meat served in a Blended Masala, no Vegetables. I had considered ordering a Vegetable Side. The Masala was far from Shorva, a reasonable level of Viscosity had been achieved. I counted nine pieces of Meat, one was more significantly more chewy than the rest. The Lamb pieces were a decent size, there was enough Meat. It became apparent that without Rice, the Paratha would not last, not helped by Marg snaffling a bit. 
The Flavour was Outstanding! Here was the Classic – South Indian – Smoky Taste, a feature of quite a few Dishes at 
Tamil Nadu – it says in the description. One cannot get further South in 
A lovely rich flavour – was the verdict. Marg could not finish her Curry, the hunger sated, three small-cut pieces of Meat came my way with a little Masala. The final grains of Rice were decanted. This Curry had an Earthy Flavour, something quite different from the Mainstream. A South Indian Curry without the Smokey Flavour, and once more, the Coconut was not obtrusive. 
I had taken a photo, it is rare that we both leave shiny plates.
A Chap I did not recognise brought Hot Plates from the kitchen, a good start. Moments later he returned with the Order. Two Bhuna Gosht were on the tray. Which has the Extra Methi? The other Waitress was on hand also, neither knew, she who took the Order was not. One Bhuna Gosht was taken back to the kitchen for – The Hector Tweaks. 
Magnificent!
There was a Mass of Soft, Tender Lamb in the Thick Masala. The Seasoning was as it should be – Robust, Strong, but not – Salty. The Spice Level was Moderate, not a Challenge. The Flavours were Intense. I asked Marg if she was getting Anise she was. Marg was thoroughly enjoying her – Methi-less – version. I was in Methi Heaven. The Blend of Herbs and Spice here was spot on. This is as good as a Bhuna Gosht gets – I declared. 
I wondered if Graeme also had Anise coming through in his creation, in effect to establish if he had the same Masala, apparently not. Eight King Prawns were counted, a marked improvement in the 
He took little over half of his Coconut Rice which pleased Marg who helped herself. Rice to share at this price is OK, Rice for one? 
And so to the Prince of Wales. Aberdeen may not quite be a Real Ale Desert, but is far from being an Oasis… too many establishments owned by a national chain, a lack of diversity.
The Menus were placed on the table in a flash, Today’s Specials included – Staff Curry – and Mutter Paneer (£4.95). Marg was tempted by the latter having enjoyed it at 
A measure of enjoyment is the simultaneous arrival of the array, when the Fish comes last Hector is less than happy. Today all was well. The Paratha was Layered and Flaky, Perfection. Even Marg commented on this. The Rice portion looked Larger than that served previously, always tasty. Hector takes but a Soupçon, the Bread being my choice. 
The Machi Masala looked a bit different, perhaps it was just the light. I could eat three of these Tapas portions of Fish Curry, it was Magnificent. The Thick Masala was well Seasoned. The Spice Level was not challenging, sensible. The blast of Citrus could be what makes this a standout. Why am I here so rarely?
I spooned about half on top of my Rice allocation, this was a very decent portion. There was no Masala, German Curry Chefs take note. Citrus on the palate was replaced by Methi. Mmmmmm, Methi. Why am I here so rarely?
This is always an excellent – Side – when Restaurants serve it as such. This was the first time we have ordered Aloo Gobi at 
The reason why we were here, Marg’s favourite Curry, anywhere. Chicken, in a Soupy, Blended, Creamy Masala, the antithesis of a Hector Curry. Walnuts too.
This has a kick – exclaimed Marg. That it is not as Bland as served in the majority of venues is what attracts Marg. 
Hector had one thing in mind on entering 
A Jug of Water and a Modest Salad were placed on the table, I nibbled at the Salad whilst I waited. Eventually it arrived, one of the best Lamb Karahi served – anywhere.
The Chapatti went Cold and Crispy too soon for my liking, to what extent this was down to being sat on the far side away from the heat sources is debatable. The Lamb Karahi was sheer Perfection. With Green Chillies, Ginger Strips and Fresh Coriander piled high above the Meat and Masala Mash, anticipation was all. 
The Lamb Karahi was so Hot it revitalised the pieces of Chapatti. Two wonderful Sucky Bones full of taste-giving Marrow were spotted, an extra treat. The Chapatti was dipped in the Oil Residue, burny Hot, a good Kick, but the Seasoning felt a bit – Under. Seeing this Tomato-based Masala once more after the days spent earlier this week in 
There was possibly more Lamb than normal, two Tender Chops were uncovered. The Black Karahi magically retained the Heat, the Masala at the base revealed even more Chillies cooked in, Magnificent!
The Bill
It’s that time of year again, staying in on a Friday night to avoid the Amateuris Drinkerus. After a few days of Deutsche Curry, a Glasgow Curry was calling. New Kismet Tandoori (311 Drumry Rd, Drumchapel, Glasgow, G15 8PA) is Hector’s local Takeaway, always busy, but possibly selling more Kebap and Pizza than Curry. 
The Aloo Gobi was well Seasoned and had an – OK – Spice Level. The Thick Masala was a pleasant sight, there was enough, not an excess. The Cauliflower was not overcooked retaining some firmness. The Potatoes were as one would expect, had they been cooked a few metres away across the border into Clydebank, then there might have been 
It was hard to identify the difference, if any, in the Masala with the Lamb Bhuna. The Seasoning and Spice Level were identical. The Fresh Coriander added to the overall Earthy Flavour, more Satisfying. Having taken only a half portion I knew the mass of Meat on my plate was still more than sufficient. All the Lamb pieces were Large and delightfully Tender. When the Vegetables in the Rice were encountered so the Synergy of this combination became evident. Hector, this was a very good choice, just what was required. 
The Aftermath
Hector and Dr. Stan entered Ginti around 12.30, we were greeted by a Chap at the Bar who offered us a table for two in the middle enclave. Wishing to see more of the premises, Hector led Dr. Stan through to the rear where some tables for two were set up along the window to the courtyard. The Lunchtime Menu was instantly dismissed, no – Half-Curry – for us, we desired – The Full Bhuna.
We had time to take in our surroundings. There are seats at the door with a side area to the right as one enters. Another seating area is opposite the Bar, we were sat in the largest open area at the rear, four other tables were occupied. There was a sense that this venue was a cut above many of the 
When the Curry was placed on each of the respective candlelit stands, I could not help but smile. Dr. Stan had walked into the – Euro Saag/Palak Trap – of Creamy Curry. Having had this for the last two days, I was hardly sympathetic, but what was the covering sprinkled on top? Different. My own choice, the Lamm Bhuna also had this Dry Covering accompanying the Fresh Coriander, Onions I believe. Interesting. The Masala looked to be worthy of a Hector, this was not the usual Blended Masala, something Special may have been discovered. 
Once Dr, Stan decanted the Toppings, a Thick Creamy Masala was revealed. Tomatoes were present too, this was visibly better than what I had been given over the last two days at other venues.
It was Creamy, which you had warned me about – said Dr. Stan.
Even with the same Onion and Coriander Toppings, the Lamm Bhuna’s overall appearance was markedly different. As I spooned the Masala and Meat I could see that this Masala had a similar – Gritty – appearance to my Favourite Deutsche Curry Haus – 
I began to speculate, what the Bhuna would be like with Fisch instead? I checked my photos, indeed Fish is on the Menu Grid. Why had I not spotted this? This Gritty Masala deserves to be tried with Fish. I too had resolved to return to Ginti, Fisch Bhuna may well be Spectacular.
The Curry-Heute story was outlined once more, the number of countries visited, the even larger number of Curry Houses. Ajay was intrigued by the size of the Naan Bread on the 
The Chaps went up to examine the Buffet, they were sold. Drinks were sorted, Orangensaft (€4.90) for Dr. Stan, Steve and I both had 750ml Bottles of Sparkling Water (€5.90). Once the Drinks arrived The Chaps were up, my Opperchancity to be Paparazzo. Whilst their plates were being filled I showed my review of 
A Daal Makhani with Aloo was very much appreciated, I have never seen Potato served in this manner. A Mixed Vegetable Curry had Broccoli and Cauliflower.
It may be a Buffet, however, the etiquette appears to be – One visit only. 
The first glimpse saddened my eyes, another Lamm Sagwala? Maybe not. Indeed, this was another Creamy Curry, but then was it? I had to take care of the Rice, way more than one person would ever eat, a common observation across Europe. Having decanted enough Meat to start me off, I could only see the Thin Milky Shorva residue at the bottom of the Karahi. Where was the Masala? There was nothing identifiable as an Onion base, I had to question if I would actually classify what I had as – Curry.
I had asked for – Scharf – this Dish certainly had a – Kick – but was Under-seasoned. I counted ten pieces of Lamb many of which I had to halve. The Meat was on the Chewy side, this would take some time to eat. The somewhat Large Ginger Strips gave a – Crunch – and confirmed that the Hector Taste-buds were still operating. This was a classic example of Spice and no Flavour. Where was the Methi Blast? The Dish was decidedly Herb Rich, but what was the green stuff? Hector may well be wrong but suspects this was Spinach not Methi; the Tart Flavour from Fenugreek was not there. 
The Masala was suitably Thick and Rich in appearance. There was more Cream than this Dish would appear with, even on the Continent. 
There was plenty of it, a too Wet and too Creamy Mass. Rice was the correct accompaniment for this Curry, at least it soaked up the excess moisture. The Spice Level impressed, sadly the Curry was Under-seasoned and so the hoped for full on Herb Flavours did not come across. The Keema Saag was – Pleasant – but there was nothing to become excited about.
The Bill
