Located north of the Old Town in Riga is Singh’s (Gertrudes iela 32, Centra rajons, Riga, LV-1011, Latvia), an Indian and Indo Chinese Restaurant. Steve decided to join Hector but would not be having Curry-Heute, Starters would suffice. A Paneeer Tikka Salad (€7.00) and Tandoori Wings (€4.95) was Steve’s selection.
Hector had already seen a photo of the Panjabi Lamb Masala (€9.95) online. The Opperchancity of a Thick and Minimal Masala had to be experienced. Punjabi Cuisine in Riga! Jeera Mattar Rice (€3.75) would accompany. The Waiter asked me to nominate the Spice Level. Medium here is – Spicy – I was informed. We agreed on – Medium Plus. A Large Bottle of Sparkling Water to share, completed the Order.
The Menu impressed, well the Curry section, I did not even bother looking at the Eastern Alternatives. Rogan Josh, Keema Mattar Aloo, Machi Masala and Chukandar (Beetroot) were available.
The Restaurant was busy this Tuesday lunchtime. Most Diners had opted for one of the Lunchtime Set Meals (€6.95). The adjacent table had – Chicken Curry, Rice, Poppadom, Naan and Samosa. The Masala in this Curry was decidedly – Shorva.
The walls at Singh’s have white tiles giving a somewhat dated ambience. This is enhanced by some very old black and white prints of Indian Temples. One wonders what these premises were once upon a time?
Steve observed that everyone had been fed but us. Presumably this was down to us having ordered from the Main Menu, Chef was having to cook.
The table for two was about to be filled. Two warm plates heralded the arrival of our Mini-Banquet. Warm plates and Salad? The Paneer Salad and Tandoori Wings were accompanied by Dips. The Chicken Wings tasted as expected I was assured. The Paneer came in four large pieces, the largest I have ever seen. Steve struggled, half of the fourth piece of Paneer was left.
The Portion of Rice was easily enough for two, again an example of – The Great European Rice Wastage. Although the Cumin Seeds were visible, their Flavour did not come across.
The Panjabi Lamb Masala had the anticipated Masala, easily the Thickest I have ever been served in Europe. I sincerely hope it had not come from a Tub/Jar.
Thick as it was, this Blended Masala had very little Flavour. One had hoped that something that looked this Wonderful would be bursting with Flavour. The Spice Level was decidedly above Medium, not a problem. The Seasoning was not pronounced, perhaps the reason why this Curry was generally lacking in Flavour. The Meat content was six Very Large pieces of Lamb, each had to be halved revealing the columnar structure. The Lamb itself was giving nothing in terms of Flavour, possibly only meeting the Masala a short while back. Although Tender, the Lamb required considerable chewing. This was a very filling combination of Curry and Rice, good value.
As with yesterday at Indian Raja, the Meal was served – Warm – rather than – Hot. I have not been served – Hot Food – at any time in Latvia. In future visits I shall be ensuring that I ask for – Hot – and see what happens.
The Bill
€30.65. The shared Bottle of Sparkling Water was €5.00.
The Aftermath
The Calling Card was given to the Waitress who cleared the table, our first interaction with her. Hopefully this was passed on.
Indian Raja (Skarnu street 7, Riga, Latvia) appears to be one of only two Curry Houses in the Old City, there are more to the north. The Waitress offered us a choice of tables, we took one with the best view. The Menus were brought, there was an instant feel of Authenticity.
Zivs (Fish) Bhuna (€14.50) stood out from the Menu. The promise of Fish and Vegetables, potentially a Hector Curry. Neil too went for Fish, Salmon Curry (€14.50), this had no mention of Vegetables. 
Steve normally goes for Lamb Madras, however, the mention of Coconut was somewhat off-putting, Cream too. Rara Gosht (€14.50) was Steve’s choice. The accompaniments were Yellow Rice (€3.00) for Hector, and a Garlic Naan (€2.50) each for Neil and Steve. 
A wall separated us from the main dining area, it was difficult therefore to judge the size of the premises. This was very much a – Restaurant – and therefore very different in ambience from the venues I have visited in the past week.
The Garlic Naans were presented halved in a basket, grains of Garlic were visible. Neither Neil or Steve made a comment on the Quality, presumably fine. The Rice Portion was enough for two. Once again a case of 
Green Beans and Carrots accompanied what was a decent Portion of Fish. Was this Salmon too? Whatever, the Masala Fish maintained its integrity and gave off Great Flavour. The Masala was reasonably Thick and in no way Excessive. This had the makings of a Very Good Curry.
My only criticism was the temperature. Having enjoyed a Steaming Hot 
The Rara Gosht appeared to be a Keema Curry with pieces of Lamb mixed through, nothing wrong with this whatsoever. The presence of – Cloves – was remarked upon. Steve went on to compare the Overall Flavour of his Rara Gosht to the Curry Cafes on Glasgow’s Southside, this was quite an accolade. Another happy customer.
The Masala was definitely not as thick as the Bhuna, as one would expect. Neil enjoyed his Fish, though the Quantity beat him. 
The Easter Vacation and the two day stint at the Paisley Beer Festival means that Hector has not had Glasgow Curry for some time. Four weeks have passed since I last enjoyed one of my most Favourite Dishes. It was 16.00 when I entered the 
Topped with Fresh Coriander, Ginger Strips and Sliced Large Green Chillies, this was a most magnificent sight. The Lamb on-the-bone protruded through the mass of Vegetables, somewhere below was the Most Minimal of Masalas. How different was this from that served at Raja Tandoori (Paisley) earlier this week?
The Lamb was a mixture of Chops and Ribs, far too hot to tackle. Scooping some of the Tomato-rich Masala from the base of the Karahi, I knew I was in for another Treat. The Methi was there, the Flavours so Intense. Rashid had worked his Magic.
The Bill
Day two of the Paisley Beer Festival, Hector has been on duty since before 14.00, at 18.30 it was time for a break. As decided 
The Curry came as quick as 
The Masala was once again in the style which has to be regarded as – Soup – this was Indian Curry. I felt there was less Meat in today’s portion, else I was hungrier and wolfed down the Lamb in record time. In terms of overall enjoyment, this was a much Better Curry than I was served 
Mein Host came through to chat as I finished my meal. The problem of maintaining the consistency of Curry was discussed. He works hard at ensuring that what is served at Raja Tandoori is the same every day. Respect to a man who has been in business this long.
Mein Host was persuaded to pose for a photo, he insisted his Lady join him. Thank you.
Raja Tandoori (57 Old Sneddon St, Paisley PA3 2AN) is the oldest Curry House in Paisley. Whenever its name is mentioned there is always a reaction; some love it, some clearly do not. Hector is working this evening and all day tomorrow at the Paisley Beer Festival, there was a short break for Curry. Raja Tandoori is the nearest Curry House to the Paisley Town Hall, time was limited, there was no point travelling further to a supposedly grander source of Curry. 
One wonders how the Menu has changed, if at all, since the inception of Raja Tandoori, there was a Chicken Desi and all the Classics. The section labelled – Hot – became the focus of my attention. Capsicum featured in quite a few of the Dishes that tempted, whether this was in the Masala, or added at the point of serving would remain unknown. I described my requirements, Mein Host pointed to South Indian Garlic Chilli (£8.50) which would include Rice, Lamb of course. 
The Blended Masala was abundant, this was a Curry that needed Rice, not Bread. The Tender Lamb was cut small and was well into double figures, a decent portion. The first intake took me by surprise, Garlic! However, this was not the Wonderful Garlic-laden Bhuna so memorably served at – India Gate – back in the day. This was Garlic Paste, stirred in, and not cooked. Occasionally one encounters this on top of a Garlic Naan, it is rare to taste a Curry this – Raw. The Spice Level was adequate, the Seasoning most certainly – under. 
One could be hyper-critical, but who is The Hector to criticise such a well established venue? Once the palate had adjusted, the eating was Pleasant. Towards the end it did feel a bit monotonous, all one Flavour, lacking in Complexity. I had already decided that I would be coming back tomorrow. If this is how they prepare the South Indian Garlic Chilli, then the Achari must be worth investigating.
London, 
The Signature Dish – Lamb Handi on-the-bone – was not available as the required notice had not been given. Sarina offered us two different Meat Curry Dishes to share, Marg opted for Chicken Pasanda when Sarina listed what else was on offer. I asked if a Paratha was possible, it was, four Chapattis (50p) would satisfy Ricky and Marg.
A Portion is three, fifty per cent more pleasure than most venues. Dry, Spicy and Earthy, these were Excellent. The Desi Sauce added just that little bit more. Hector was having a Starter, Marg knew the plan was to have Halifax Curry tonight. No comment. She ate her Modest Salad, again served with Desi Sauce.
Hector and Ricky sharing? This would be an historic moment. Sarina brought the Curry, a Meat Masala and a Meat Achari. She was keen to tell us that the Achari had – Fresh Pickle made by her own fair hands. The Breads accompanied, somewhere an order for Rice had been understood, it followed. The white bowls are deceptive, with nearly straight sides, they hold more than one might think. We had enough – to share.
The so distinctive Flavour of Bradford Curry was there. The Herb content, the Seasoning, the Kick, all Perfect. The Lamb was served Larger than it would be in the Bradford City Restaurants, still, this was as Tender as one would wish for. The Minimal Masala, enough to consider it – Curry – was the antithesis of what I had consumed two days previously in 
Appearance wise, it was difficult to tell this apart from the Meat Masala. The telltale Pickle hit home as soon as I started eating this Variant. Clean, Sharp, the Spice Level was even greater.
The Lightness of the Chicken coupled with the Quantity of Herb made this Pasanda look quite appealing, writes the Man who – never – orders a Chicken Curry. Marg placed a Soupçon of her Masala on my plate. Mint. Oh. Not for me, sorry.
There was always Bradford Curry, then Huddersfield Curry was found to compete in places. In October 2015, Hector instructed a Halifax Taxi Driver – take me to your Best Curry House. 
A Waitress came to take our Order, but could not answer any of my questions. A Chap came over, here we go. He recommended the Karahi Gosht over the Traditional Desi Karahi. The Handi Lamb he described as having – more sauce. Having had Curry this week that has tended towards – Soup -, the 
Karahi Gosht it had to be. Three Chapattis (£0.45) should be enough for us to share. The Capsicum Caveat was then announced. Green Peppers do not feature in many of Ziggy’s Curry Dishes – Usually only in Rogan Josh – I was advised.
The Chapattis were the best we had encountered on this Trip, proper good-sized Chapattis, with Girth.
There was a mass of Meat, all cut Bradford-small. The Quality varied considerably The Masala was the much sought after Thick and Minimal. The Spice Level was worthy, however, the Curry was Under-seasoned. As a result, this Karahi Gosht lacked any Distinctive Flavour. Where was the listed Herb content, the Methi? Slices of Large Green Chillies featured, plus a quarter of a Tomato.
This is a much sought after Curry. Some of the Masala came my way, it had much more Flavour than what I was eating.
Too Spicy for me – was Marg’s opening comment. She may say this, but unless the Spice Level is ridiculous, Marg always manages. Too much Tomato, not much Potato – was her next announcement. As she progressed further, Marg realised that what she thought was Tomato, was actually Fish, and then Potato. As with the Karahi Gosht, there was actually only the single piece of Tomato. The Potatoes were New Potatoes, halved, still with their skins on. Marg appreciated the size of these, working well with the Fish.
It was then time to walk across the barrage which separates Cardiff from Penarth. The Paget Rooms are located just beyond the Train Station, handy for later. On Sunday it was – 
Mint and Mustard (33-34 Windsor Terrace, Penarth CF64 1AB, Wales) also have branches in Cardiff, Taunton and Chepstow, a Chain, recommended by a former colleague. Entering at 19.10, all but two Diners were sat to the right of the Spacious Restaurant. We were given a table for two, peculiarly in close proximity to a couple of Ladies, the next Diners to enter were then placed on our other side. Why cram everyone into the same space? What was wrong with the other side? The Spring Menu was brought, Hector had once again signed up for – South Indian Cuisine.
Syrian Beef Curry (£12.95) has never been encountered before. A Keralan Dish, one would expect it to be closer to – Soup – and far removed from the preferred – Punjabi Dry. Rice would be required to soak up any excess Masala.
As we waited and watched the place fill up, still on our side only, we wondered why people were having Coffee to start. I managed to then glimpse the interior of a coffee cup, something – Red. We never found out what it was, however, it appeared to be part of a – Deal. Vouchers were seen to be exchanged. 
Twelve pieces of Tender Beef sat in a Thin, Dark Masala. The Masala had just enough substance to avoid being classed as – Shorva. Green Cardamom, Cinnamon Bark, and Curry Leaves were hidden in the depths. The anticipated South Indian Smoky Flavour was full on, I do enjoy this, for a change. There was a decent Spicy Kick, the Seasoning was slightly under for my palate, still, this was not going to spoil my enjoyment of my Penarth Curry.
This Vegetable Curry contained the four Classics: Cauliflower, Broccoli, Carrots and Green Beans. Marg assures me Baby Sweetcorn was also present, this I never saw. I did see a Copious, Creamy Masala, the type of Curry I avoid. Marg, however, is more than happy to consume this.
A Creamy Masala with a kick – was her opening observation. She too found the Fig & Fresh Coriander Naan to be to her liking, complementing her choice. Somewhere the Flavour of – Mango – had been lost.
The Bill
Hector has achieved his purpose for today, to get – Penarth – into the Curry-Heute Listings.
Marg and Hector are in Biggin Hill visiting an old college friend, less of the – old. Knowing of Hector’s passing interest in all things – Curry -, Alison was keen to take us to her local Curry House. That this would be – Curry – four days in a row was perfect for The Hector, Marg was hardly going to complain, especially given the big build up for Bengal Butler (226 Main Rd, Biggin Hill, Westerham TN16 3BD). Alison, Keith and Callum are Regulars, dining here usually on Wednesdays which is Banquet Night. One chooses Five Courses from the Banquet Menu apparently. Sunday is Buffet Night. Tonight would be a la carte, a quiet Monday.
The Restaurant’s name led me to expect Bangladeshi Cuisine, however, Dum Pukht stood out, an Afghan Dish. There was even the bonus of Punjabi and Kashmiri Dishes to choose from. If the Food lived up to Alison’s description, we would be in for a good night.
Hyderabadi Raan Gosht (£10.95) would be Hector’s choice of Main Course, the Opperchancity to have Lamb on-the-bone, a Leg of Lamb. Normally when Leg of Lamb is encountered, the Dish is – Nihari – a Shorva too far. This Interpretation promised – Marinated Lamb – and – Methi, there was no holding me back. Marg spotted what might have been Hector’s choice on another day – Satkari Gosht – (£7.50) which had the promise of – Citrus. We would share a Paratha (£2.50) and Mushroom Rice (£2.95).
On any other night, this would have been enough, our Fellow Diners led the way. Keith was having Chicken and Cheese Lafaffa (£4.90) to start, I bet we cannot wait to discover what this is. Callum asked me what a Chapli Kebab (£4.90) was, alas this would not be available. His fallback was a Prawn Puri (£3.50) but served on a Roti, the healthier option I was informed. The Sweetness of the Puri complements the Prawns, this was a very Presbyterian order. Alison ordered Poppadoms, in two varieties, Marg was up for this. Hector completed this phase by adding Punjabi Machi (£4.95), how would this compare to the Scottish Haddock served at Glasgow’s 
Alison surprised me by ordering Tandoori Mixed Grill (£8.95) as her Main, no Curry then. A Peshwari Naan (£2.20) would accompany. Keith chose Chicken Sagrana (£8.95) and asked for extra Masala. Here we would have the antithesis of a Hector Curry. Chicken, Spinach(?), extra Masala? Last night it was Maggie with Chicken Korma at the 
Four tiny pieces of Fish in batter sat staring from a lonely plate. There is Salad, and there is – Modest Salad. This was – Micro Salad. £4.95 for this? Has Chef ever bought a Fish Supper? The Lemon was squeezed over the Fish, this added a much needed Tang. The Fish was not Spicy, it was hardly even there; in a flash it was gone. I refer the Reader again to 
When the Hyderabadi Raan Gosht arrived, all was forgiven. A decent-sized Leg of Lamb sat atop a Thick Onion-rich Masala. We had been warned that the Breads served here are not as Big as one may expect. The Paratha was Layered and Flaky, though a bit Oily. This mattered not, dipped into the accumulating Oil in the Masala, this was indulgence. With my share of the Mushroom Rice and Masala arranged on the plate, it was time to get stuck in.
Hector had to use a knife and a fork to eat his Curry, a first. The Leg Bone was carefully stripped of its Meat. Tender Lamb, very Tasty, this could have been Kleftico, Indian Style. This is an accolade, the Seasoning was spot on, the Spice Level could have been higher. Still, alternating between Lamb and Rice, Paratha and Masala, this was the veritable feast. It’s a pity it was served Warm rather than Hot. How long had it been lying, waiting?
Due to the complexity of my own Dish, I was not able to observe my Fellow Diners in action. The Saag Aloo and Tarka Daal were offered, I had enough on my plate. Marg on my left, thoroughly enjoyed her Satkari Gosht.
I was ready for the lemon zesty Curry. There was tender Lamb which went well with the Paratha and Mushroom Rice. I thoroughly enjoyed the meal.
Alison’s Tandoori Mixed Grill came with a Plain Naan, so better advice could have been given at the time of ordering. Why not give the Peshwari Naan? Tandoori Chicken, Chicken Tikka and a Seekh Kebab were topped with Onions. No Lamb Chops?
Keith’s Keema Naan had not arrived with the Mains. This was summoned. The Spare Naan came into vogue. The Curry was Yellow and Creamy. Keith dug in to reveal the interior, Trifle! Chicken Trifle. Clearly he has had this before and loves it. 
The Calling Card was looked out, Keith announced the presence of The Hector. Hasan and Arman almost insisted we have our photo taken together. They look forward to tonight’s review. The intention to print it and post it in their window was declared. Maybe not for this Monday night, next time.
Lord Clive and Lady Maggie of 
Dosa Club is a Curry Cafe in the preferred Hector style, no pretensions here, no tablecloths, and sensible prices. The Menu was not vast, it did have the Dish which The Hector associates most with South Indian Cuisine – Chettinad. Hector, Marg and Clive would all order Mutton Chettinad (£6.75). After her – too Spicy – Curry at 
Starters were declared, Hector spotted Mutton Roll (£2.50) which would be a new experience. This was also appreciably cheaper than the other options. Marg went for Gobi 65 (£4.95), Clive – Potato Devilled (£4.95), Maggie – Gobi Manchurian (£5.95). The use of – 65 – in Crawley Menus has puzzled over the years. This refers to its position on the Menu, hence Chicken 65 is meant to be the sixty fifth Dish in order of listing. Gobi 65 at Dosa Club is seventh. So it goes.
The Mutton Roll, singular, came as a Pair, would I be charged double? With a Spicy, Tomato Chutney accompanying, this was truly a Worthy Starter. Dissecting the Croquette revealed pieces of Dry Lamb, Peas (few) and Mashed Potato. The Roll was well Spiced, Tasty, Excellent. This was easily the best – Croquette – I have ever been served. There’s two of them!
The Gobi 65 was a Spicy Pakora served with Lemon.
This was rather simple, and featured a couple of pieces of the Dreaded Capsicum.
The Waiter offered us our Mains just as we were finishing the Starters, more time was asked for. Dosa Club closes early, it was approaching 21.00. We could see that all the other Diners were ordering – Dosa. The Chap from Burgess Hill who had recommended Dosa Club to Maggie came in with his family, he was surprised to see us. I had to ask him about the attraction of Dosa. Crispy, tasty, and it’s big – was his explanation. One day The Hector will sample one, meanwhile, I want my Dinner, proper.
This is not a Dish that appears often in Curry-Heute, Hector is never going to order it. Maggie has done the World a favour. Her normal practise after a Starter is not to finish her Main. Tonight was not different, she was beaten by the volume, a Takeaway was arranged, inevitably. 
Only in 
The Bill
