Hector was made aware earlier in the year of a new Curry House in Aberdeen that would have to be visited. Stories of meals being cooked at the table and a connection with the excellent Echt Tandoori sparked an interest. As experienced a couple of weeks ago at 7 Spices Balti (Sheffield), when the final presentation is completed at the table, the food is served as – Hot – as it can be.
Wild Ginger (367 Union St, Aberdeen AB11 6BT) lies on virtually the same block, same side of street, between the 8848 Restaurant and Cumin Tandoori. It is a basement venue and of considerable size. Arriving at 19.20, we were not sure if Sandy and Tracey had booked, it wasn’t a problem, we were led through the lines of tables to the far end of the room. I counted some twenty diners en route. We were relieved of our umbrellas which was quite sensible. When will it stop raining in Scotland?
Menus were provided which gave us a few minutes start. Having looked online, I had not seen many Dishes that were a huge departure from the – Mainstream. The Menu presented in house was extensive, perhaps artificially so, this many – Specials. If they are all really different how is this sustainable? Rajastani Lamb Chops (£10.95) tempted, also two versions of Lamb Kofta (£10.95), with and without Spinach. Lamb Khada Masala (£9.95) – Succulent chunks of lamb, simmered with chopped onion and whole spices in a thick sauce with a hint of ginger – ticked my boxes. The – Offending Vegetable – would be avoided, Green Peppers were specifically mentioned in too many Dishes for Hector’s liking. Actually, even – once – is too often. Still, so much choice, I could eat here every night.
Sandy and Tracey were escorted to our table, after the welcome hugs, time to start again. I had assumed the – Specials – stopped after a page or so, they went on, and on.
We were – offered – Poppadoms (£1.00). I decided to stay silent, I do not believe these should ever be charged for and refuse to have one when they are not Complimentary. Three Poppadoms were ordered. We had no Drinks Menu, a Large Bottle of Sparkling Water and a pint of Cobra/ Kingfisher (?) Shandy would satisfy the four. This would be supplemented later by another Sparkling Water and a half pint. Check the ice bucket for the Sparkling Water. Perhaps this is how Scottish Water should be treated? … not that we have a shortage of it.
Kalamgi Khyberi Venison (£10.95) – Fillet of venison, delicately spiced and oven roasted, served in an aromatic sauce made from star anise, roasted garam masala and fresh ginger – looked even better than my original choice. The Opperchancity to have a Venison Curry could not be passed over. The Khyber Pass: my appreciation of Afghani/Punjabi Cuisine is well recorded in these pages. Sandy was on board for this also despite having reservations about the – Star Anise. For Sandy an Onion and Cheese Nan ( £3.25), something new, for Hector – Garlic and Coriander Nan (£3.50).
The price of a Plain Naan here is £2.50. One Roti is £2.25! The Man from Bradford was in contact throughout the day expressing his disbelief at the price of Bread in Aberdeen, that makes two of us, at least.
Marg was considering Lamb Relish (£9.95), but as a – relish sauce – could have been anything, even from a jar, she then took my advice and went for Lamb Khada Masala, my original choice. Good girl. I was offering to share Lemon Chilli Fried Rice (£3.75) with Marg. Lemon Rice (£3.75) caught Marg’s eye – Lemon, cashew nut, chickpea and potato and spinach rice – the inclusion of Cashew Nuts was the attraction for Marg, the Aloo for Hector.
Tracey took her time: Bengal Exotica (£10.95) – This favourite Bangla dish is prepared in a rich, thick sauce with an exotic flavour – surprised Hector. Tracey typically goes for something more Soup-like, though she did stick to her usual – Chicken. Served – Medium hot – the Menu stated, Tracey would ask for this to be tempered with an emphasis on – Medium. A Coriander Nan (£2.50) would complete the Food Order.
The Ladies gave their respective requests. I asked for the Kalamgi Khyberi Venison, twice. Our Waiter shook his head, this was not available. We understood that this was not just a case of tonight, but not at all. I asked for another five minutes to start again.
The reliable LG was produced, the Curry-Heute Homepage was summoned, the basement locus slowed this down. Meanwhile Marg started to list – The Hector Curry Requirements: Lamb, Tender, not Tikka, Thick, Minimal Masala, Methi and no Capsicum. I could only access the Excellent Bhuna Gosht served at Ambal’s Restauarant (Aberdeen) two days previously.
This is what I am looking for – I said, showing the Bhuna Gosht on my phone.
The Waiter pointed to – Sizzling Masala Lamb (£10.95) – Tender chunks of lamb extensively prepared with green peppers, onions, cumin seeds, roasted garam masala in a chef’s special tandoori sauce.
I did not want Meat cooked in a Tandoor or Green Peppers. Sizzling – suggested Fried or Tandoori Meat. The Waiter assured me that the Green Peppers could be withheld and I would be having Tender Lamb. Why have Capsicum in the first place? Now for Sandy.
Darziling Korai Lamb (£10.95) – Barbecued meat cooked in a rich textured sauce with garlic and onions, sprinkled with fresh coriander – was the suggestion. Sorted.
Three Poppadoms arrived with the Chutney Tray, Hector took no part but was assured by Sandy that the Lime Pickle was a Standout. It had the appearance of being prepared – in house. With the second Large Bottle of Sparkling Water now placed in the ice bucket, we were ready for the Mains.
In the interim, Sandy marvelled at the copper pipes which ran up to the ceiling, the lack of varnish/paint to reveal how they had been installed. On his last visit here he had asked. I was told. This is not a Carpentry Blog. The décor here was reportedly conceived by the same peeps who designed Echt Tandoori.
Same Owner, Same Designer, Same Curry?
One tries to take the ritual photos as quickly as possible so as not to delay the commencement of the actual process of eating. As the Waiters tried to place our various plates on the table we were clearly struggling for space. Who ordered the third Naan? Hector had noted exactly who had ordered what.
The Four Dishes were all presented with differing garnishes, Ornate, or a waste of Vegetables? If that’s what people desire when they are out – To Dine – then so be it. The presentation of my Mushroom Rice last night at Lahore Karahi on the plate from which I would eat suited me fine. Two Dishes tonight were placed on the hot metal stand, two served on dining plates.
Naan
Three Naans, each served in quarters, why? They were also round, so on/in what had they been cooked? Naans cooked in a Tandoor tend to have the panhandle, my favourite part. The Naans were Soft and all three were – Peely Wally – and could have been fired for longer. The Garlic and Coriander Naan was warm, it might have been – Hot – once upon a time. More on this to come. Three quarters were left on the table at the end, so the overall size must have been more than adequate.
Quite subtle – was Sandy’s take on the Onion and Cheese Nan.
Lemon Rice
Marg took very little when she observed how small the portion was. Frequently I comment on portions which would feed three, especially in Europe where incidentally, Rice is usually inclusive in the price of a Main Dish. I took enough to give my plate a semblance of a – Rice Covering – and handed the rest back to Marg. A few Cashew Nuts, Chickpeas, a hint of Spinach, and Yellow Capsicum (!) stared back at me. No Potato! Who decided to substitute Aloo with Ballast? £3.75.
Sizzling Masala Lamb
Presented on an iron platter, there was no – Sizzle. The Dish did have the semblance of something I was going to enjoy: the Masala was indeed – Thick – as described, there did not appear to be an Excess. The Lamb looked plentiful, the pieces were – Large.
I decanted the majority and had counted well into double figures, indeed, plenty of Meat. I used a piece of Naan to mop up some Masala from the iron platter. Very little in the way of – Spice – and woefully Under-seasoned. There was a taste…
Concentrating on the Meat, I noted how Wonderfully Tender the Lamb was. Pieces were halved, the Quantity was impressing more with each passing moment. There was a taste…
There was an unwelcome sense of – Sweetness – coming from somewhere. I studied the Naan looking for Coconut, but saw none. I saw very little Garlic or Coriander either. There was a taste…
I do not know from where this – Alien Blend of Spice – came, but the combination of Flavours was not sitting well on – The Hector Palate. The Rice, the Naan, the Curry were far from – Hot – approaching – Tepid. I want my food served – Hot! What happened to the tale of – final preparation at the table? On Saturday after the monthly visit to Staggs (Musselburgh), I shall once again visit the Karahi Palace (Glasgow) where the food is served too hot to touch and nobody would consider putting Capsicum in any Dish.
I was probably last to finish, my facial expression no doubt giving away my displeasure. Having dined and then raved about the meals I have previously enjoyed at Echt Tandoori, what was this?
Darziling Korai Lamb
A work of art, the carved Vegetables set aside, and hopefully the needless Capsicum, Sandy too was left with a Thick Masala. The Echt Tandoori influence was evident, large strands of Onion though the Masala. Sandy managed about three quarters of his meal before calling a halt. Again, the Portion Size impressed.
I liked the dry texture, the flavour. It could have been slightly more spiced … as you say, a little more seasoning.
On the whole I thoroughly enjoyed it.
Bengal Exotica
Nouvelle Cuisine, Indian-style? The plate was a hoot. Once more there was a welcomed – Thick Masala – with pieces of Chicken protruding. Tracey remarked almost immediately:
This is the driest I have ever had, Tandoori aside.
This was so unlike anything I had seen Tracey order before. Would she be converted to – Dry & Minimal? Time will tell, if she ever agrees to have Curry with me again. Is there a – Gillian – waiting in the wings?
Good flavour, on the hot side of medium for me.
Lamb Khada Masala
As with my choice, there was less garnish. Is this because both were going on the hot metal stand? Once the surface was broken, I noted that the Masala was considerably thinner than elsewhere on the table. This was approaching a – Mainstream Curry, however, here too was the telltale long strands of Onion. Marg insists she likes Onion when it is cooked, either way, she always ends up with – Dopiaza variants. Large Bay Leaves were left in the bowl after Marg decanted. That Marg was offering samples around the table latterly confirms that she too had a – Large Portion.
I dipped some Naan in the Masala. The Flavour was not as – full on – as my Dish. I couldn’t taste much at all, except…
Hector was clearly out on a limb this evening, Marg too was pleased with her choice:
I loved it, very tasty, tender meat, and the extra bits in the rice added to the flavour.
Marg and I had shared the Lemon Rice and the Garlic and Coriander Naan. I conclude therefore that it was the Curry that was not to my liking, but I did eat two Quarters of Naan to Marg’s one.
Now imagine I had been given – Kalamgi Khyberi Venison – as originally asked for.
The Bill
£78.75. The first thing I noticed was that we had been charged for – Four – Poppadoms.
We’ll take £1.00 off the tip – I suggested. There was no charge for the Chutney (£0.00) was recorded.
The Drinks
£4.50 a pint, £2.75 a half pint. This is not how I divide by two. Then there was the Sparkling Water:
£5.50 per litre bottle. We had two bottles! To paraphrase – The Man from Bradford:
Dick Turpin would be proud.
The Aftermath
The Calling Card was on the table, but I knew not to whom I should present it having sat with my back to the room all evening. I could tell by the volume of noise behind me (especially the screaming wean who was also hindering the attempted enjoyment of my meal) that Wild Ginger had become very busy. I now estimated double the crowd. As we took the long walk back towards the door, I gave my Calling Card to the most mature Chap on the staff. I mentioned I had been to Echt Tandoori and reviewed it (thrice). I was then invited to take more photos and was shown – The Grill – which was not in use this evening.
Back out in the pouring rain, we headed for a taxi. CuminTandoori was empty. What does that tell us?
Graeme was punctual, I revealed that my Order was already in. The same again could well have been secured, however, Graeme saw the logic in ordering something else. Bhindi Gosht (£8.50) was his selection. We both opted for Mushroom Pilau (£3.00). I had considered Bread as an accompaniment as one should for a Lamb Karahi, but given recent disappointments at other venues, I was not spoiling this meal.
Two plates brimming with Mushroom Rice were set before us. The Fresh Coriander Topping was a good touch. The Earthy Colour is reminiscent of the Vegetable Rice served in the halcyon days of 
Had I been transported back to Glasgow? This was near identical to that served at 
Decanting the Meat, I was well into double figures, decent sized pieces too. Sucky Bones were visible, the extra Flavour from the Bone Marrow is what makes the difference. The Puréed Masala was enough to cover the Tender Lamb, no more, no Excess, perfectly judged. The Masala soaked into the Rice, which is probably why Bread usually accompanies. Here we go…
I was anticipating a – Blast of Citrus – as variants of this Dish would have had in Glasgow, not to be, Chef had stuck to the script. The Lamb was Something Special, there was a feeling of belonging, not the usual Meat meets the Masala moments before serving. The Spice Level, never discussed, was Fine, the Seasoning was perhaps a tad under, but after the full blown well-seasoned Bhuna at 
Cloves and Peppercorns presented as I made progress, full of Flavour, this was an oh-so-familiar, Excellent Karahi, and there was lots of it.
Graeme had to tolerate the rhapsody from across the table. I was keen to establish the texture of the Okra. Too often it is served as – Mush – especially at 
Well cooked Okra and Tender Lamb.
Towards the end of 2016, news reached Hector that 
Marg and Hector arrived just after 19.30 having spent a few minutes negotiating a parking meter outside a former favourite – 
I had forgotten about the Vegetable Pakora. Three Large Balls, Bhaji-like. Marg realised the Ladies were faced with too much Food, one Pakora remained untouched. That which was eaten was thoroughly enjoyed. I had but a – Smidgen – well Seasoned and Spicy. 
We were not expecting an accompanying Portion of Pilau Rice, a Karahi full of Masala would also arrive. Perhaps the Waiter should have mentioned this when he took the Order? 
You’re The Blogger – said a new Chap who helped bring the array.
The assembly of Meat was impressive, this was quite a pile. I know of an erstwhile – Curry Lover of the Year – and who allegedly does not order – Curry – who would appreciate this Quantity of reportedly Succulent Chicken. Some of the accompanying Pilau Rice was taken, the Coconut Rice was a major success, though only about a third was consumed between Marg and Claire. Served with Peas and Cashew Nuts, Claire remarked on the variety of Textures. For those with a sweet tooth, this sounds – The Business. 
The Roti, Marg knew she had far too much. Two thirds remained at the end of the Meal. My displeasure was made known simply by taking another photo. £2.00 worth in Aberdeen, sod all anywhere else.
Indeed, a more Modest Portion compared to previous times. This Interpretation had neither the abundance of Tomatoes which was popular in the 1980s or the Creamy Texture which became the Norm thereafter. It had the appearance of a Worthy Curry. Topped with Sybees and Ginger Strips, the Puréed Masala looked most inviting. I could see no uninvited inclusions, nor large wedges of Onion. This Curry suited Marg well. 
What a Presentation! Maybe not the – work of art – shown above, however, as Dark, Thick Masalas go, this had me won. The half cooked Tomato Wedges made me wonder momentarily if this was the Rogan Josh. Marg was not having this!
The 
I was asked about my Bhuna Gosht. Mein Host admitted that he had read my Blog as soon as he heard Bhuna Gosht with Extra Methi being ordered and had made sure it was – fit for Hector. I forgave, almost, the one small piece of 
It may well be the end of the year before I have the Opperchancity of returning to 
It has been a while since Hector and Dr. Stan conducted our Saturday Curry Ritual, in Glasgow. Only two Glasgow Curry Posts in July, my 
Dodging the near continuous showers on this archetypal Scottish Saturday afternoon, Hector entered the Little Curry House at 14.50, ten minutes ahead of our agreed rendezvous. The Waiter hollerred up to the balcony and established there was a table for two available. All street level tables were unoccupied. I was led upstairs and was sat at the smallest of tables right beside a couple of Ladies. All the smaller tables were soon occupied leaving two tables seating four and six respectively. In theory, twenty two could be accommodated up here. Why the squeeze? Little Curry House, the clue is in the name, ideal for enjoying Decent Curry perhaps, not a place – To Dine.
Various Menus were set before me, Drinks, Dessert, the Two Course Lunch (£5.95) available 12.00 until 16.00 on Fridays and Saturdays, plus the Main Menu. The price of Soft Drinks looked a bit steep, I was thinking of asking for Tap Water when I spotted the Sparkling Water at a more reasonable £1.95. My eyes were nipping slightly, the Mezzanine/Balcony is directly above the kitchen, some Spices were airborne.
Dr. Stan ordered Orange and Lemonade (£2.65), a hefty price for a Glass of Soft Drink. In time he announced his choice of Curry: Methi Gosht (£9.50) with two Chapattis (£1.25) to accompany. The share of a Pakora was agreed, and the Order given. I asked for my Paratha to be served – whole. Why has it taken me so long to think of this ploy? It’s all part of the Glasgow Psyche, who serves a Roll in two halves? A Roll halved, unthinkable. A Roll, yes please.
The Green Herb Vegetable Pakora arrived with two side plates in recognition of the fact it was – to share. Six Pieces. Six Pieces of Vegetable Pakora for £5.50. They’re having a laugh, especially given Four Pieces as part of the Two Course Lunch.
The Menu stated that the Fish would be Haddock, and be served with a – touch of fenugreek. I had considered asking for – more Methi – but how do I judge what they serve if I have forced Chef to serve something else?
A most welcome Thick Masala Mash enveloped the Fish. The Fish would flake easily with the fork, this appeared to be – The Business. Hang on…. Sod it, small pieces of the dreaded – 
This was a Dark, Herb-rich Mass, the flash reveals otherwise. One always hopes for Masala with Herbs, not a Saag/Palak which is basically Mustard Leaves, Methi, Spinach et al in a Spicy Mash. I asked the Good Doctor.
Masala with Herb – he assured me. Quite a delicate flavour – he added. No need for this level of verbosity, Dr. Stan.
Within an hour of arriving in Whitby, Hector found himself inside Passage to India (30-31 Windsor Terrace, Whitby YO21 1ET England). That was two days ago, I established that the Restaurant was open all afternoon and not just evenings as Sources suggest. I also took time to study the Menu and found two Dishes that could be worthy of further investigation:
Last night Marg and Hector dined across the bay at 
After a very swift half at the Station Inn we were back. Same story. 
Given how busy the Restaurant was, we decided to share a Starter, it could be a long wait until our Order for Mains bubbled up. A Mixed Kebab (£4.25) should suffice.
The Drinks Order was given, two Small Bottles of Sparkling Water (£1.80). The Waiter asked if we wished Poppadoms.
The service impressed immediately. The Plate of Mixed Kebab was accompanied by a second plate with some Salad, a good touch. Marg divvied up The Bits: Chicken Tikka, Onion Bhajee and Seekh Kebab. Marg liked the Crispiness of the Onion in the Bhaji. The Seekh Kebab was decidedly Small and was served too Dry. The Chicken Tikka was Succulent.
The Special Fried Rice, which had Egg and Peas, was enough to share – just. The Paratha looked inviting, Layered and Flaky, exactly how it should be. The Paratha glistened, a Butter Coating.
Served on a bed of Lettuce, the Lamb Kam had the hoped for Thick and Minimal Masala. Whole Green Chillies were mixed through. I had to decant and so used the Paratha to mop up the remaining Masala stuck to the Lettuce. The Buttery Paratha gave off huge amounts of Flavour, quite a new Taste Experience. Marg found the Paratha to be too Oily for her liking. I would reach another conclusion.
The Lamb looked Dark, shrouded with the Onion-rich Masala, I considered the possibility that this was Lamb Tikka but could see no holes, Grilled? The Lamb Portion was – Huge – well into Double figures, a lot of Meat here. Tender to Chewy was recorded. The Spice Level was very much at the top end of the scale, this Curry had a Kick. There was no need to eat the Green Chillies, the Masala was powerful enough. 
Marg was finished long before me, as I ate on, the Level of Spice on the palate kept building. I can cope with this, however, I knew that this Dish only really had – Heat – the dominant Flavour was from the Buttery Paratha, the Curry itself was giving off very little. Spice at the expense of Flavour, this is not how Curry is meant to be. Still, Tikka Lamb was foremost in my mind, or had the Meat been well and truly marinaded? 
What looked very much like Dopiaza was served on a Fish-shaped plate. The long strands of Onion and occasional pieces of the 
Definitely got a kick, for me – was her opening remark.
There are two Indian Restaurants in Whitby. Over Breakfast at our B&B this morning, a fellow resident mentioned he had visited 
Rajastani Gosht (£14.95) – A fairly hot stew dish prepared with shanks of grilled lamb, gently simmered in yoghurt and tamarind sauce. A superb lamb dish with plenty of strong flavours. 
The Masala redefined – Dry – and Thick. This, as promised, was far from Nihari. The Keema Rice was more than I would eat which meant that Marg was able to supplement her snack. The Spice Level impressed, there was a Sweetness which surprised, I usually add Tamarind to provide a – Tangy Flavour, this was decidedly different. Sweet – can be off-putting, this combination of Spices worked very well indeed. 
The Keema Rice actually complemented the Thick Masala, I should order this more often. There was absolutely no Oil residue from the Masala, this was shaping up to becoming a Memorable Curry. 
Mein Host approached to ask the customary question. 
Mein Host told me that he worked in 
Having visited 
The Ladies accepted the offer of Poppadoms and Dips, Complimentary, as they should be. More were offered, but declined Howard chose his Starter – Mixed Kebab – (£5.95), if only I had the appetite to order this in addition to a Main Course.
Massala Fish Handi (£8.50) had been considered by Hector previously, tonight it had to be. A Plain Paratha (£2.50) should be the perfect complement.
Mags gave the thumbs up as soon as she started her Aloo Gosht, she has had a few in her time, and knows Quality.
Really gingery – was her opening remark.
As with the 
I did not get to sample this being far too engrossed in the Wondrous Curry that sat before me. It’s a pity I sampled neither this or 
What type of Fish? Masala Fish! It always is, one never knows wheat one is having, even when it is written in the Menu. Served as – Hot – as the Paratha, the – Big Fish Flavour – one hopes for was an instant hit on the palate. The Thick Masala was rich in Tomato and Herb, but not Methi. The Seasoning was spot on, the Kick was noticeable but not severe.
Now imagine it with – Extra Methi. (I’m a Bad Man!)
£46.20. £10.00 was for four 500ml Bottles of Water, Various. Ouch, or maybe not given some Extortionate Prices experienced in 
Long story short, Hector made a rendezvous with Marg at Lancaster Station, we then followed Google’s optimum route to Queensbury, never again. Today’s eventual destination was Huddersfield, the locus of Howard’s Birthday Bash #2. From the outset, today’s plan would include another Curry in Huddersfield. 
In the tradition of German dining, the Snacks arrived first and so Marg started eating. The Salt Fish Fritters resembled Shami Kebabs, I was keen to try them. Sarina popped her head out from the kitchen to mention that the concept is part Caribbean. Jamaica meets India. Very tasty, Marg was quick as ever to comment on the Spice Level. Still, she finds all such related food to be – Spicy.
In my texted order, I had requested a Large Portion, no point driving this far for Tapas. This Sarina had confirmed. What could be better then Sarina’s Mutton Handi? Twice as much! Today is the day – Curry-Heute! The Rice Portion arrived in the same size of bowl, a sensible quantity. Work that one out.
The Seasoning was absolutely Perfect, this takes great judgement and awareness of how to bring out the other Flavours. Methi was there, Magnificent. With a Sufficiency of Chopped Green Chillies, the Spice Level was as asked for, no need to go mad and ruin the Curry. How does one cook Mutton to this – Level of Tenderness – and maintain the integrity, too easy to let it go to pulp. I believe the secret is down to the fact that this was prepared yesterday, a Bespoke Curry, not simply an extract from the everyday mass produced – Curry Pot – which prevails across the Land.
I had two challenges, eat every morsel, do not dribble Masala on my t shirt. Tick both boxes. Well worth the detour. Detour? The rest of the week is the detour.
Huddersfield is an easy drive from Queensbury. How many Curry Houses did we pass? Too many, the knowledge that I shall probably never visit them frustrates, I could spend a week down here just to eat Curry.
Marg and Hector set foot in Kabana (43 Trinity St, Huddersfield HD1 4DN England) late on 
The Eastern European Waitress took the Order, and assured us that Karahi could be served on the Tawa, a bit of a contradiction here for any purist. Spice Level and the offer of on-the-bone or Boneless were never discussed. Three Thin Chapattis (£0.50) and two cans of Mango Rubicon completed the Order.
The Chapattis were halved and surrounded the Dome. These proved to be Traditional, well made Chapattis. One and a half is my limit, why can I never buy half a Chapatti? With Marg restored and rituals completed, it was time to appreciate the Lamb Karahi.
It was fun to have two discrete portions on one eating receptacle, this was Zusammen Essen. The Meat was cut – Bradford-small – and was shrouded in a Minimal and Thick Masala. The Seasoning was well below what I had enjoyed earlier at 
The Chapattis worked well with this Dish, the Lamb was Suitably Tender, there was a lot of it. Marg was still alternating between Curry and Salad and was even ahead of me in the Chapatti halves. Marg was hungry, she had not eaten a Large Portion of Curry already.
I was amused, then worried again today for my t-shirt. The more I ate, the further the Curry was from my mouth. I could hardly pull it closer, if I was finding this, how was Marg coping?
It’s Good without being Wonderful – was my statement to Marg.
The more we ate, the more the size of the Portions became apparent. We had a – Plateau – to get through. Mountain – cannot be appropriate today given the relief of the Tawa. We both knew when we were defeated.
I hope I have the Cashier’s and Chef’s better profiles.
Lord Clive of 
Lahori Dhera
We walked back from Wicker to Gibraltar Street, from whence we had come, and down the few steps into 7 Spices Balti. Dr. Stan, Mags, Howard and Tracey were on the verge of receiving their Mains. Mein Host recognised me instantly, hands were shaken. I am Hector.
Lemon Cashew Rice, Chilli Naan (£3.00) and Paratha were also on the table as Hector ran around recording the moment. Dr. Stan subsequently admitted that Curry does not taste – Proper – if Hector has not photographed it! Aye right.
Howard announced that he was thoroughly enjoying his Lamb Chops Karahi, but with only four Chops I found this off-putting, I hatched a plan. Persuade Clive to have the same, and order three portions. Clive wanted to return to his fallback – Dansak. 
Being of assistance, I found – Lamb Spicy Daal – (
At the adjacent table, Mags declared:
Mein Host was happy to chat in the interlude. He told us part of his life story, and how he came to work in this trade. We were informed that the premises are about to undergo a radical redesign next month. We timed our visit well. I had to ask about the 
The Chicken Dansak was a Dry-Thick Mass. If I had ordered this Dish, I would have been very pleased to receive this, as far from – Soup – as I have ever seen this Curry. I am left to wonder how different the Lamb Spicy Daal would have been.
Clive made short work of his Dansak, a Chicken Curry.
Without the Capsicum Ballast, Chef has resorted to overloading with Large Onion Slices. I did not order Dopiaza. The Portion was not huge, I would have preferred to pay a couple of Quid more and been given more. Here lies the dilemma of keeping prices down, and giving a Portion that should be manageable if one has had a Starter. Ignoring these aberrations, the appearance was otherwise pleasing, a Minimal Masala, again suitably Thick.
The Spice Level was Significant but well short of Ridiculous. The Flavour was – Son of Bradford – my first full on taste of Methi in nearly a month. The Meat varied from Tender to Chewy and felt part of the Dish, not a late minute add-on.
Until next time.
