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 Wolf Strassenfest (Weinfest) which has been running for exactly thirty years. Hector has been everpresent since 2006. On the Sunday of the weekend, a Boat Trip to Bernkastel has become the accepted ritual, embarking at Traben-Trarbach where once again we are mostly resident at the former Altstadt Cafe, now Chez Mathieu. Since Hector’s retiral, a visit to Taj Mahal (Hebegasse 1, 54470 Bernkastel-Kues, Deutschland) has also become part of – The Schedule – , for some of us.
First visited in 2010 in the year Curry-Heute was established, Taj Mahal formerly Indien Palace, did not exactly impress, serving what Hector considers to be Curry for the Europeans. In recent years there has been less Soup-like Masala, and certainly more Spice and Flavour. Two years ago Jonathan ordered a Tandoori Mix (€16.50), what came caused a stir. Hector was determined to forgo – Curry – and have this on the next visit. In 2016, the appetite was not up for it. Having behaved reasonably sensibly at Wolf yesterday, I was up for the challenge.
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.
Complimentary Poppadoms were laid on with three Dips. The Poppadoms had embedded Cumin Seeds as they tend to across Europe, very tasty. The Lime Pickle was somewhat Fierce. One can kill the taste-buds by having this before – Curry – today not an issue.
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.
A plate of Basmati Rice to share and a basket with two halved Naans were placed on the table.
Do we get a Masala with this? – I asked Jonathan. He didn’t think so. What were we going to do with these Sundries?
Two Sizzling Platters were presented, a Mountain of Meat topped with the largest Onion Strips I have ever seen. These covered the principal actors, what did we have here exactly?
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 was keeping the Lamb Chops to the end, I had found three so far. Jonathan, who had taken some of the Rice, announced he had found his – Prawn. I know a joke about finding a prawn, another time. I didn’t know to expect one, I hadn’t expected to find two more Boneless pieces of Chicken, markedly different from those which had tantalised. These were Red.
This Chicken was perhaps halfway between the relative Blandness of the Drumsticks and the now – my most Favourite Chicken – anywhere. The Seasoning was not there, so important.
At the time of eating Jonathan and I speculated as to the differences in the three grades of Chicken. Chicken Chat, Chicken Tikka, Tandoori Chicken, exactly what is the difference? My knowledge is – Curry – this was not. With time to study the extract of the Menu that I recorded, here we go.
Murgh Tikka – Boneless Chicken pieces marinated for 24 hours and roasted in tandoor – would appear to be the second pieces of Boneless Chicken served today.
Haryali Kabab – Chickenfilet marinated with spinach, peppermint, ginger and garlic roasted in tandoor – has to be it. Haryali/Hariyali Kebabs I find are also referred to as – Green Chicken Kabab. I shall look out for these in future. Could this mean the end of Lamb Chops as a Starter (when available)?
I found my Prawn! I also realised that this was most likely to be the first Tandoori Prawn I have ever tasted. I have never – chucked another Prawn on the barbie – figuratively, or otherwise. Being singular, the Prawn was over in a flash. Not much happened.
In addition to the above, the Onions were tackled as and when they became manageable. Some on the base of the Platter were done the way I like them, sizzled. Some pieces of Tomato were also down here.
I gave one of my three Lamb Chops to Jonathan who was somehow finished. I was staring defeat in the face. The Lamb Chops were Dry and not cooked long enough to create the customary – Charcoal – on their periphery. Jonathan agreed:
Chops under-burnt compared to previous years.
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.
Jonathan had a few more words to contribute:
Always worth coming for, a good base for the next dose of wine.
The Boat back to Wolf was leaving in a little over thirty minutes.
The Bill
€40.40. (£35.44) One pays more to dine in a Restaurant with tablecloths.
The Aftermath
For some reason it’s faster sailing downstream.
There is another Curry House on the outskirts of Bernkastel-Kues halfway to the Locks – Indian Restaurant Mosel Namaste – Sir Henry’s Ausschank. To describe their Menu as – Minimal – would still be inflationary. Perhaps one day, however, Taj Mahal is very much part of a Trip to Wolf.
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…
With due sense of pride, Ayaz presented the Karahi, the Chapattis arrived just as I completed the photographing. I sense that for many visitors to this Blog the visual is all, though I did meet an FP last Sunday who quoted chapter and verse, he knew Curry-Heute as well as The Hector.
Garnished with the customary Fresh Coriander and Ginger Strips, the Meat was primarily Lamb Chops, the Best of Both Worlds. A Supreme Karahi, exquisitely prepared, enough Masala to classify it as – Curry – no more.
Once the Chapattis were cool enough to touch, in we went. Conversation approached – Nil, companionable silence, it’s a Chap thing.
The Chops were stripped bare, no knives or forks used here. Sucky Bones revealed themselves in the Mash, moments of Absolute Joy. The Spice Level was at the top end of the scale, yet no extra Green Chillies were spotted. The Seasoning was not an issue, well balanced, all the Flavours from the Masala coming across. This was another 
Once we were replete, it was time to note a few words from Martin:
I have been away, Mother’s cupboards must have been bare, it was time to restock. After a Lidl Shopping we headed along to 
The Pakora came quickly, Mother apologised for starting without me, she likes her food – hot. I reminded her that I was not having a Starter, but I did pinch one of her four pieces of Vegetable Pakora. Four, pieces, one more than last time. Good sized pieces too, Tasty. Mother halved each piece and was taking her time, alternating between the Raita and Spicy Dip.
Facing the open kitchen, I could see my Lamb Lahori Karahi was ready. I was glad when, rather than let it sit, it was brought to me right away. Tepid food has been a recurring theme when dining with numbers at 
The Meat was decanted first to cover the Rice, each piece counted. Eight decent sized pieces of the most Tender Lamb were then covered once more with the Thick Masala. The Toppings of Ginger Strips and Fresh Coriander were also restored. With Peas and Mushrooms making the Rice – Special – there was no holding back The Hector.
Yum, not Wow. Ginger hit the palate first. The appearance of the Blended Masala suggested a hint of Yoghurt. The Spice Level was decidedly Medium, the Seasoning fine. This was markedly different from the signature dish at 
The Masala looked Thinner than that in the Lahori Karahi, I should hope that mine was way better.
This is lovely – exclaimed Mother as soon as she started. For once she was eating her Curry without Mango Chutney and so would taste the Curry as presented. With the Rice occupying half of the plate, there was enough to soak up the Masala. For a quick Lunch this was quite Satisfying and much better value than the Wrap at 
Hector’s choice of venue this evening was 
He then handed me the new 
Our Waiter for the evening – Michael – introduced himself and offered us Poppadoms, Hector was straight into action:
All Dishes were asked for – In the Asian Style – a requirement at 
As is the way at 
Michael was on hand to bring more Drinks, so much for Sparkling Water tonight. 
Michael kept us up to date with the progress of The Mains. There was no hurry, we needed time to let the Chops digest. 
Just how similar in appearance was this to Fish Karahi at Bradford’s 
My search for the Ultimate Glasgow Fish Curry continues.
Dry, topped with Green Chillies, Fresh Coriander and a slice of Lemon, here was a 
This too was suitably – Dry – and the Portion appeared to be Huge. I do not recall ever ordering this Dish at 
Essentially Alan’s choice but in Chicken, the Masala was once again appropriate for a 
Tracy gave a trilogy of statements, I’ll let the Reader decide:
£86.15. It is not in the style of Curry-Heute to regularly show this, however…
Whilst my fellow diners enjoyed their – let’s stay awake all night juice, Hector found Imran working on the roster, an Opperchancity to show him the updated 
Hector has to return to Glasgow today, a seventeen day stint at home awaits, how to cope? Checking out of t’Travelodge at 11.45, I walked the fifty metres or so to the City Market. No wonder I did not see the Goat Curry yesterday, it is located immediately next stall to my intended venue for today – Viva Goa (Stall 110, City Market, Peterborough PE1 1QG). Yesterday, Craig and Yvonne were sitting outside Viva Goa, distracted, I did not see the – Naz – Stall which clearly has Goat Curry advertised.
Mein Host, Daniel, was happy to pose for yet another photo for Curry-Heute, just how obliging is he? Hopefully all will note the Blog entry for 
Once again, the Curry was served with Sliced Carrots, a piece of Broccoli and a Soupçon of Chilli Paste. The Masala did not appear to be different from that which accompanied the Mutton Curry, from the first fork-full – Wow! Fish Curry!