A few weeks back, Marg informed Hector that we are invited to stay over with Margie and Dr. Alsadair in Carnoustie en route to the festive dinner in Aberdoom – Oh, and I said you would cook Curry – for ten.
This was not a problem, just a matter of fine tuning the purchasing of the Fresh Ingredients. 3Kg of Mutton from KRK (Woodlands Rd., Glasgow) was purchased on Wednesday, no Frozen Methi was on sale. Fresh Coriander was picked up on Thursday, how many road miles would this Curry involve?
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Hector’s Lamb Curry for Eight has been posted in Hector’s Curry Recipes for some three years. Upping this to – Ten – should not be a problem. A pressure cooker has been acquired since that posting, thirty minutes under pressure for 3kg of Mutton with some Oil and Garam Masala turned out to be a good guess. The Lamb was cooked but still slightly chewy, another fifteen minutes on the gas and it was approaching perfection. Given the reheating to follow this would survive and not tend to pulp.
For the Masala, three bags of chopped frozen Onions saved a lot of tears. These had been defrosted overnight to get rid of as much moisture as possible. The Onions were cooked for approaching an hour before the Garlic Paste and Puréed Ginger in Tinned Tomatoes were added. The blender could not cope with the Ginger, I should have used another electric chopping device I have ignored for some time. Blended in the Tomatoes, hey presto.
Half a Bowl of Dried Methi was soaked and left to stand. This was then spooned in, enough to be visible, not dominant.
The Classic Spices were added as per Recipe, both Elements declared ready, they were combined into The Big Pot, not – The Big Pot. Half a bottle of Tamarind Sauce was stirred in, the first of two steps towards – Tangy. Hector has learned, the hard way, to boil the Potatoes separately. Late on Thursday night, the cooked Potatoes, Lime Pickle, Chopped Coriander and Fresh Mushrooms were stirred in to the Melange. Finally, on Friday morning a carton of Natural Yoghurt was stirred in.
And so the now 5kg of Curry was driven to Carnoustie, one should never skimp.
Alasdair, Mein Host, was keen to try his newfound skills at Chapatti making. Margie was put in charge of Rice.
Meanwhile Fiona, encountered for the first time, was busy making a Chicken Korma. This required two tablespoons of Cayenne and a lot of Yoghurt poured over Chicken in a Garam Masala. No Coconut here, this was more of a Desi Korma as inspired by a famous Indian Chef who needs no publicity on this Website.
It took over an hour to reheat the Hector Curry, we were in no hurry, but as 20.00 had passed, we lost two of our Diners. Only seven diners sat for Curry in the end meaning it appeared we had just scratched the surface. Hector’s Curry was favourably received. The Spice Level was not for the faint of heart though Fiona thought her Korma was – Spicier. The Seasoning was there, the Pickle sufficient to justify the tag – Achari. The combination of Fresh Coriander and reconstituted Methi provided the required Masala with Herbs, as opposed to a Saag/Palak cop out. Alasdair was disappointed that I had not produced Lamb on-the-bone, but I did not know my audience. I had to be pleased with the Texture of the Lamb, most Tender, with hints of Lamb Pulp left in the not excessive Masala.
Cooking for ten, not something one does every day, a pressure cooker makes all the difference.
Omar started the conveyor belt of Nibbles: the Dips, Spiced Onion, a Salad with Pickled Chillies and Poppadoms. Naveed brought two halved Chapli Kebabs. This was more than enough to get us started.
The Spiced Onion, Hot Chilli Dip, and Pickled Chillies acted together to create Spicy Lips. The Chapli Kebab tasted Fresh, the cumulative Spice Level was intense. Dr. Stan could probably sit and eat these all day. Naveed came over once more with a Tandoori Chicken Leg, halved.
As the Starters were finished so the Mains arrived. Two Large, Very Large, Flaky-Layered Parathas, Excellent. This is how they should be served, why can so many venues not manage this?
This was a Portion of Karela Gosht, on-the-bone, eight pieces of Lamb, three bones, enough. When was the last time I counted the pieces of Lamb at 
The Lamb Karahi was Piping Hot, success. This is important, as given the time taken to consume this mass of food, it is inevitably going to cool. By starting off at too Hot to touch, one has a chance of enjoying the endgame.
Such is the nature of the cooking method, the Seasoning in this interpretation of Karahi has to be Sound. The Spice Level was fine, however, when Abdul came over to check on my progress, he brought three whole Green Chillies. I broke up one and mixed it in, an action which was not really necessary.
Two Lamb Dishes were to the front of the display, one was clearly Aloo Gosht, I asked about the other – Aubergine. Chicken Biryani, Chana Curry, Keema Mutter and a White (Namkeen ) Karahi were also on offer. Waris’ Namkeen Karahi is something to behold. I looked at it – Mmmm. 
A Plateful of Desi Aloo Gosht, on-the-bone, was set before me along with another plateful of Chicken Biryani with some Onion and Greens. Raita came too. Waris then put two cans on the table and apologised for only having a plastic cup. I informed him that I knew I was not here for Five Star Dining, I was here for his Cooking.
When Curry-Heute began and I started touring the Southside Curry Cafes, I was critical of the Thin Shorva-style Masalas that accompanied some Dishes, Kofta Anda in particular. I have learned that this is the true Desi Masala, indeed, I encountered this Thin Masala often in 
The Kick came from the Aloo Gosht, the Seasoning came from the Biryani. Cloves in the Rice gave an aromatic Flavour, this was a great combination of Dishes. Yes I know, traditionally I should have had a Chapatti with the Desi Aloo Gosht, too Splashy.
Marg was confused by the identity of the chosen venue: Bombay Grill (19-21 Glasgow Road, Hardgate, Clydebank, G81 5PJ), once of the Boulevard Hotel, then relocated to up the hill to Hardgate. On entering, it appeared that a party was in full swing, every table occupied, Buffet Kings and Queens. Having stated that we had no reservation, there was no chance ot a table. It was Marg who suggested a Takeaway from the adjacent doorway.
The phone rang almost constantly throughout our wait, a more established member of staff took over the counter, up to an hour wait was quoted. We had time to study our surroundings. Wine bottles were visible in a fridge, so Bombay Grill have their Drinks Licence (they were awaiting this 
On another wall, the Set Meals offer was listed. £8.95 for a Starter, Mains, Sundry, an extra £1.50 for variations, including Lamb? We could have paid Less and been given More. This offer was not made. More importantly, Karahi and Bhoona were part of the Set Meals, but not on the Main Menu. Why?
When Hector opened the packaging there was almost a gasp of horror. No way would I order this, but then Marg loves Butter Chicken. She took half of the Pilau Rice where each individual Grain stood out, this had been cooked properly, and half of the Chicken Makhani Masala. A Bright Coloured Sauce with Chicken swimming therein is something Hector finds abhorrent, each to their own. Unfortunately, with half leftover, Hector would have to fall on the sword. Tomorrow’s Lunch?
Entering the 
Mein Host and his Lady were not to be seen as we took our seats. The Menu was brought by a Young Waitress, however, when it came time to order, Mein Hostess was standing, pad in hand, and a beaming smile. Hector and Steve are known here.
I have written much about the 
Steve appeared to be taken aback by the Duck. He appreciated the Quality of the Meat but reckons he will be sticking to Lamb henceforth. Appearance wise, it was difficult to tell our Dishes apart, the same Masala no doubt, not Excessive, a Standard Indian Masala.
A reasonably good Curry, a good level of Spice. My first Duck Curry, I wouldn’t rave about it, though I enjoyed the meat.
Neil signed up first, Steve arranged the tickets, online. Jonathan came for the other activities, he headed into Downtown Düsseldorf whilst we navigated our way to the venue – Zakk.
Sonnenrad from Sterntaler for me is – The Track – and also the first I ever heard. Not knowing his Harmonia material, I believe the less Melodic sequences dated back to the pre-Neu days. I’m sure there was some Katzenmusik in there too.
Michael expected two – names – would be in the audience tonight, firstly the son of producer Conny Plank, and the Schlagzeug Maestro himself – Jaki Liebezeit. Jaki of CAN fame, played drums on the Rother solo albums; it was the possibility of his presence which made Hector determined to be here this evening. Alas, neither showed up. A Lady standing beside us asked if we had come all the way from – England – so see this performance. No, Scotland. She was bemused that Rother had played in Glasgow recently and asked about the venue. I assured her the Glasgow School of Art has a venue comparable to Zakk.
Steve, who knows a wee bit about guitar playing, observed that Franz Bargmann only played six chords all night. His duty was to maintain the – wall of sound – to which Lampe could overlay the Liebezeit-inspired Metronomic Rhythms. Steve was impressed by the sound Michael Rother was able to create with his adapted guitar, though I think he was more taken by Bargmann’s machine which was the same make as used by Dave Hill in Slade once upon a time. Neil was with us, but disappeared early to find a seat.
Steve had put up the cash for the tickets, I told him I would only pay if he enjoyed the concert. Steve said I should pay him double, that says it all.
Jaipur Palace (Bahnstraße 72, 40210 Düsseldorf) becomes the sixth 
Sitting at the only table for two, Hector was given the Menu and the order was given for Sparkling Water (€4.50). A Large Bottle was provided which was welcomed, better value, especially given the German tendency towards 200ml Bottles.
A Half Poppadom and Dips were presented – On the house – said the Waiter who was being kept busy. The Tamarind Dip is always enjoyed, I decided to keep the Dips in case the Curry needed a boost. The Soupçon of Lime Pickle may come in handy.
The Meat Content was Pathetic, four pieces of Lamb and as many of Potato. Baby Potatoes indeed. I had Masala and Rice with some Solids in effect.
Mother is a simple – Lamb Curry with Rice – Customer. Even a Vegetable Pakora is outwith her culinary idyll. This was her first ever Seekh Kebap.
Three halved Chicken Seekh Kebabs had been presented. Rich in Herb and Spice, these were very tasty. Mother remarked on the Spice Level, nothing she couldn’t handle, I think she was simply surprised.
Two Karahi arrived, one with Lamb on-the-bone, the other a Distinctive White.
Mother, on seeing the two Karahi, was concerned. I assured her that the Lamb Curry on-the-bone was not a Full Portion, I would manage.
The Lamb Curry was very well Seasoned, spot on. The Spice was Sufficient. A Chapatti would have been the better accompaniment, especially given that the Masala was close to Shorva. With no Ballast and such a Thin Masala, I had to give consideration to this being in fact a – 
One does not encounter Namkeen Karahi often, indeed only really in the aforementioned Streets. I explained to Mother that this interpretation of Karahi is from the Lands of Pakistan-Afghanistan, that nothing – Red – is added, this is Meat cooked in Oil, Salt, Pepper with added Green Chillies.
A Very Young Chap had entered the premises. This is my Son – explained Ahmed.
The Silly Season is upon us, that time of year when our usual Berths at t’Local are occupied by Screeching Wumin. City Centre Pubs are a – No-Go Area – for the discerning Ale-Supper. It is a Friday Night, an Opperchancity to venture to one’s Local Takeaway – for Curry-Heute!
The Green Chillies gave the required – Extra Bite – this Karahi was suitably Spicy. The Seasoning was Marginally Under what could have led to the – Wow. Topped with a Soupçon of Herb, there was not the Quantity of Methi hoped for. In a Restaurant where one is a Regular, the feedback could be given and sorted for next visit. This is more difficult with a Takeaway, unless Mein Host has time to read this. Hector is becoming Regular, an ever increasing number of visits per year.
Back to the Rice. Long Strips of Onion were contained therein, this added to the Micro pieces of Onion in the Masala. Fortunately this was far from the Large Square Chunks that feature too often in Karahi, Onions served as they should be.
In Deutschland, Herb-rich Curry tends to be served in a Creamy Masala, this is less common in Scotland. The Lamb Methi at