The welcome and service at Boliwood (Gerberei 8 91054 Erlangen, Bayern, Deutschland) has been as memorable as the Curry on previous visits. Mein Host goes out of his way to ensure an enjoyable visit, after all Erlangen is not lacking in venues selling Indian Cuisine. That I choose to visit for the third time is testimony enough.
Jonathan decided to join Hector on the 12.40 from Nürnberg to Erlangen, we would meet up with Neil later in Bamberg for the final Big Day of this Marathon which has featured Curry in Belgium, Luxembourg and Deutschland. It is a short walk parallel to the railway on the other side of the tracks from the Town Centre to Boliwood.
Entering just after 13.00, Boliwood was in semi-darkness, no customers. Mein Host greeted us as we entered and let us choose our own table. I knew I would be having the same Curry as last time – Lamm Sabji (€14.90) but this time at Spice Level 2. In November my Spice Tolerance was tested. Jonathan opted for Mutton Khumbi (€14.90) which would feature Cashew Nuts and Mushrooms. The Main Courses at Boliwood include Rice as is the norm in the majority of venues across Mainland Europe.
I studied the footnote on the Menu which outlined the Boliwood Scale of Spice:
Schärfestufen: Pikant – Mittelscharf – Scharf – oder – Sehr Scharf.
Jonathan took the advice and settled for – Mittelscharf – also. Still and Sparkling Water would complete the Order.
It was only when the Order had been recorded that Mein Host recalled Hector and this Blog. He went on to ask if I worked for Siemens. No English had been spoken prior to this moment and so I stuck at it and explained that I was a Teacher but retired two years ago… I come here on holiday. I then showed the Review of my visit last November.
The lights were turned up, this certainly brightened the premises which are laid out as any traditional Hausbräuerei is in Deutschland. I wonder what was here once upon a time. Mein Host brought out a Basket with three Poppadoms and four accompanying Dips.
This is from the home – English was now our Lingua Franca.
Cumin – I said, pointing to the embedded Seeds. This was acknowledged, they make a huge difference to a Poppadom. The Tamarind Dip was also a standout. Perhaps this is why I do not bother about Poppadoms and Spiced Onions so much now back in the UK; Cumin laden Poppadoms with Tamarind is a much tastier experience.
Two Hot Plates were set before us moments before the arrival of the Curry.
Extra Big
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.
Extra Big – said Mein Host as he placed the Metal Pots of Curry on the table. They do not skimp on Portion Size at Boliwood, and this was more? A Small Portion of Pickle also accompanied:
Achari – said Mein Host.
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.
Lamm Sabji
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 Visit #2? The Seasoning was under that which I would regard as the – Required Level, hence the Overall Flavour of this Curry would struggle to emerge. The Spice was doing it no favours either Black Pepper may have been the dominant ingredient. This Curry was the antithesis of what I was served in Nürnberg two days previously. That had so little Spice I had to question if it was really – Curry – yet the Flavours came through. Today I most definitely had – Curry – but found it difficult to taste it. Anyway, what Curry could follow yesterday’s Fisch Chettinad at Indian Mango in München?
The Melange of Vegetables impressed: Green Beans, White Beans, Carrots, Aubergine, Courgettes, Kidney Beans, Brocolli, Butter Beans and a further Pea-sized Green Bean. Let’s not forget the Ginger Strips and Parsley on top to start. In terms of – Interesting Vegetables – Boliwood cannot be beaten.
With less Food present, I could have upped the Flavour of my Lamm Sabji by turning it into an Achari, but did I really want to give myself more? Last year I could not finish this Curry, today I managed.
Mutton Khumbi
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 if this was also due to the inclusion of Blended/Ground Nuts, or simply the visible Cream.
These are Jonathan’s well chosen words:
The Mutton was tender and combined well with the Mushrooms and Cashew Nuts.
I can’t say much about the sauce because the heat masked the flavour.
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.
One hundred metres away on the opposite side of the railway track lies the Curry House. Here one will experience Curry which is so – Well Seasoned – it is on the limits of tolerance, but the Flavours come through. At Boliwood, the extremes of Spice are doing them no favours. As is reported, the Vindaloo at nearby Bombay Haus is even Spicier! I wonder if the Restaurateurs inspect each other’s Fayre?
I still have one more Erlangen Curry House to investigate.
The Bill
€35.80 (£31.68) This included a charge of €3.00 each for our Water.
The Aftermath
We bade – Farewell – and arrived at the Station in time for the 14.13 to Bamberg. Tomorrow I will not have to drink – Bier. But will I be tempted to have one more Curry?
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…
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:
