Located across the Oder from Stare Miasto, the Old Town, lies another Wroclaw Curry House – Thali Restauracja Indyjska (Curie-Sklodowskiej 5, 50-381 Wroclaw). Given the distance from Hotel Sofia at Glowny, a taxi was taken across town. Hector was well ripped off.
Entering the Cafe-style premises just after 14.00 I was shown to a small table mid-room. The front of house was full, by the time I departed, each of the ten tables had been occupied at some point. Business was good.
There was a variety of Fish Dishes which almost tempted, however, as I appear to be eating only once per day on this trip, I thought Lamb would be the option to provide greater stability. Achari Mutton Curry (Zl 34) would hopefully have more flavour than the bland offering at Mango Mama yesterday. The Menu clearly stated that all main Courses would be accompanied by a choice of Rice, Naan or Roti. This is how it should be.
My first Small Bottle of Sparkling Water (Zl 5) did not last long, it’s amazing how Bier of an evening can make one so thirsty. The Young Waiter brought the Mutton Achari and a Generous portion of Rice. The Aroma from the Pickle was quite Powerful, hopes were raised. The Mutton was in double figures, the Masala appeared to be Excessive initially, but given the Quantity of the Meat this was not so. This was decidedly – Mutton – given the required chewing. The Meat gave off no Spice or Flavour, once again a scenario where Meat and Masala were strangers until very recently.
The Pickle content was not as strong as the Aroma suggested. There was something in this dish I could not identify. I encountered Green Cardamom and could clearly taste the Ginger Strips. The Blended Masala had a slight Creaminess.
Mein Host approached my table as I had seen him do to all. I was asked the customary question. My reply:
Do you use Paste?
I had to ask, what I was eating could easily have come from a jar. I have sampled such Curry Sauces over the years, I could never tolerate them now, but this Curry was evocative.
Mein Host insisted that they make all their Dishes from scratch:
We make everything fresh, Onion, Cashew Nuts….
Ah, that’s what I’m tasting.
I ate on, as ever in Europe, there would be Rice wasted. How much Rice do they think people need?
This was very much a Mainstream European Curry, many Polish venues can do better than this. I should have had the – Fish.
The Bill
Zl 44. (£9.15) Decent Value for the quantity given.
The Aftermath
The Calling Card was given to the Young Waiter, Mein Host was on the phone. The website was shown.
So that completes the coverage of Curry Venues in Wroclaw, tomorrow I can return to what is clearly the Best Curry House in this City.
The Menu featured Standard Dishes and one standout – Punjabi Chole – (25.00 Zl). The Hector was not going to refuse a Punjabi Curry. 
The Punjabi Chole looked – Superb – a Thick Masala, in no way Excessive and rich in Chickpeas (Chana/Chole). There was more Rice than I could ever eat. A Side of Grated Onion and Carrots accompanied. With Chunks of Tomato and Toppings of Ginger Strips and Fresh Coriander, I was set for a memorable meal. I had been given what was no more than a Side Plate from which to eat my Curry. 
The Spice level was Moderate, the Seasoning lacking, this was the very definition of – Bland. That I could taste the Ginger, Carrots and not much else means that it was not The Hector Palate that was at fault. The Lamb, some of which was decidedly – Chewy – also offered no Flavour. This Curry was simply lacking. How could something that looked so good offer so little?
Howard arrived and sat opposite, start again.
The Kofta Dehradun arrived in a Large Karahi. It was accompanied by Rice, what appeared to be a Puri, and a Side of chopped Tomato and Cucumber. This was a lot of food, the significantly higher charge may have been justified.
The appearance was decidedly – Meatballs in Soup.
That was good mainstream Curry. The sauce had the right level of spice and seasoning. The standout was the meatballs which had excellent flavour. All it needed was a change in the proportions between the sauce, meatballs and potato. The cucumber and tomato added little, the Naan was bland.
For reasons that will become apparent later in the week, Hector is en route to 
Rizwan was seeing to a Delivery/Takeaway being boxed and going out the back door. As soon as he was free he greeted me with his usual Warm Welcome. This Monday Lunchtime there was only around a half dozen Diners already in situ, more would come.
The Lamb Karahi was photographed – naked – and then – as it should be. To be able to sprinkle as much Chopped Green Chillies and Fresh Coriander as one one wishes is always a treat. To the table….
The Lamb was on-the-bone, I counted Double Figures below my Floral Canopy, enough, more than. The Masala by now appeared – Minimal – any excess having soaked into the Basmati. A Mountain of Rice, I would eat every grain. Even before I took in a Chilli, the Spice Level was – adequate -, with the Chillies, a suitable – Kick – was achieved. Ah, the Seasoning, absolutely – Spot on. The Tender Lamb having sat in the Masala had Flavour to give back, this was – Simple Curry – Superbly cooked. The Seasoning was all, through this the Distinctive Flavour that makes a Curry – Kabana – came through. 
Rizwan sat with me through most of my visit, any other day he would have been far too busy. I had to compliment him on the Fayre. He asked about other discoveries. 
I had to mention the number of hits my photos of the 
First things first, Damo’s never ending World Tour was interrupted last year due to ill health, it is great to have him back, especially having lost fellow CAN member – 
As is the custom in a Curry Blog, there was a visit to a Curry House pre-gig. Somehow two months have passed since I was last at 
Having been recognised and acknowledged by two staff members as I entered, one brought the 
The Fish Karahi was presented in a Bowl, not a Karahi. With Minimal Masala under the Ginger Strips and Fresh Coriander Toppings, this was a Mass of Fish, Masala Fish. 
He tried to make it flaky – said Ahmed as he placed the flat board beside the Curry. Here indeed was a Layered and Flaky Paratha. Served in eight pieces, rather than the Whole which I prefer, this was indeed a Worthy Paratha. Butter-rich with a Balanced Level of Seasoning, this complemented the Fish Karahi. A Chap appeared beside me, a Chef, enquiring as to the efficacy of my Paratha. He informed me that most people prefer their Parathas to be – Crispy – but now that they know how I like mine, this can be accommodated. It pays to be known.
The Fish was served in Batter, something that always puzzles given that whenever I see Masala Fish on sale, it is never thus. Tomato was visible in the Masala Mash, was this another non-Onion-based Masala? It was difficult to tell. The Spice Level was – Fine -, the Seasoning not apparent. After my 
Howard had to collect his ticket, Hector was busy presenting his as Marg spotted Damo squeezing round to the other side of the desk. A one man band – was how Damo accounted for the fact that he himself was selling his merchandise before the gig, and after. We bought a random CD each, does it matter which one? They will all be similar, they will all be totally different, such is the nature of a Damo performance. Marg became the photographer, Howard secured a signed CD and his photo taken with the – CAN legend – on his first encounter. Now for some music.
After the fortnightly shop with The Mother of Hector, it was time for Curry-Heute. 
Chef Habib was out front, not dressed in his usual Black Chef’s Costume, his appearance was quite different. The Display included Aloo Gosht, just what was required. I asked the Young Chap serving for two portions, a Chapatti and one portion of Vegetable Rice. Biryani was on display, but he looked puzzled by my request. Chef Habib nodded, all was well. 
As is the custom at 
The Aloo Gosht was presented in a single Large Karahi, perfect for sharing, it meant a Mother Portion and a Hector Portion could be served with ease. The Vegetable Rice was more than enough for two, Mother can only eat a small amount of Rice. With Carrots, Peas, Onion, Potatoes and Capsicum (!), the Vegetable Rice was a meal in itself. Indeed, Mother was getting stuck into the Rice whilst I completed the photos. The Capsicum was easily removed, thankfully. 
Ten Large Pieces of Tender Lamb, the majority on-the-bone, were accompanied by a similar count of Potato, we had a lot of Curry before us. 
I’ve had better – was Mother’s critical comment. It’s alright. 
The line up this evening at the – Glasgow Royal Concert Hall – was Steve Hackett of course on guitars, accompanied by Roger King (vocals, keyboards), Gary O’Toole (vocals, drums/percussion), Rob Townsend (vocals, saxes, flutes, percussion), Nick Beggs (vocals, bass, twelve string). Nick Beggs, whom I have seen playing with 
The Genesis material aside, my music collection has three Steve Hackett albums out of a possible thirty something. 
The Set-list as posted elsewhere:
Nad Sylvan came on stage in Act II to provide the Gabriel/Collins vocals, though Gary O’Toole handled the vocals for – Blood on the Rooftops – on his own from behind the drum-kit, very Phil Collins. How can a man play an entire set in a suit, collar and tie? Firth of Fifth gave the spotlight to Roger King until the latter part where Steve’s guitar soared. Rob Townsend is a man of many instruments. A key feature of the Genesis material is that his Soprano Sax played the parts which would have been Moog back in the day. 
Being in possession of most of the Genesis albums, it was surprising to hear – Inside and Out -, a track from – Spot The Pigeon – an EP I had never heard of. We were spared Match of the Day, it isn’t, is it? No – Supper’s Ready – this evening, this made way for five tracks from – Wind & Wuthering – which is forty years old this year; the last Genesis studio album to feature Steve Hackett.
There was a change of Gibson Les Paul early in the set, the guitar which we were told once belonged to – Gary Moore – went out of tune. Unlike three years ago when the set was all Genesis songs, the Concert Hall was not a sell-out tonight, the rear-upper seats were empty. Maybe Nick Beggs knows how to fill a venue?
After the intensity of Curry consumed in Bradford this week, Hector was hoping to slip home after the monthly trip to the Staggs (Musselburgh). However, 
As I took my customary exterior photo @20.30, Ayaz, Mein Host, waved from his spot behind the counter. We entered the empty premises and took the preferred table. No Menu, No Discussion, Ayaz recited what we would have. Two Chapattis (70p) was my only contribution to the Order: Lamb Karahi (£7.90) and Aloo Gosht (£6.50). 
A Jug of Water was provided along with the Modest Salad. Mags was willing to use the Downstairs Facility, Ayaz sent her upstairs. An Opperchancity to discuss Ramadan which will be upon us soon. I have never come to 
Whilst we waited, the TV was showing an annual ritual involving dubious music from around Europe. Qaiser, who had just returned from a delivery, brought the Curry.
There was an attempt to make a video on the new Sony in addition to the normal stills, not tonight. Hot and Sizzling, the way it comes at 
The Masala was so different from that seen in Bradford, no blending here, this was the Real Deal. With the Heat and the Spice totally – in your face – care was taken not to overdose on the Chubby Fresh Green Chillies. The Toppings are Magnificent, the now common Ginger Strips present too. 
After the Shahi Kofta at the 
The Potato content looked to be quite Substantial this evening. 
Sometimes, Mags eats half and takes the rest home, not tonight. We both finished all that had been set before us. Ah yes, the Baker in Musselburgh was closed this afternoon. 
Rashid was summoned to the counter. He had to be congratulated, this was Wonderful Curry.
The final day of The Bradford Trip is essentially a day out in 
Four plates preceded the arrival of the Mutton Handi. Lorraine then brought the Main Event. My intention was to eat from the bowl, however, when Sarina came out with a fifth bowl containing a Dark Daal, it was necessary to decant. It was then I realised just how Large the Portion of Handi actually is. I had previously considered the Portions here to be a bit on the Small side, no more. With a share of the Mysterious Daal placed beside the mass of Meat, this was a Decent Portion.
The Seasoning hit first, this was a properly Seasoned Curry, unlike the excess of the Shahi Kofta served at the 
It were alright, not as good as 
Lorraine asked – Is it OK?
Spicy Medium was the agreed Level. The Inclusive Three Chapattis would accompany. The Bottle of Tap Water was devoured, the temperature has risen markedly since yesterday. 
The same Pyrex Dish that I saw on 
Tomato was very much a feature of the Masala. Egg and Masala proved to be a worthy combination, Oily Egg was a new dimension. The Lamb, which may have been Tikka as described on the Menu, gave The Bradford Curry Blast. The more Lamb I ate, the more Lamb I found. The Kofta had to be cut into four in order to accommodate the bits of Chapatti. I realised that this was a huge amount of Curry to be eating at Lunchtime. 
The Lamb, the Egg and the Masala gave relief, the Oily residue collecting on the base of the dish was another source of Flavour. There was still much to enjoy, too much. When the final Kofta stared up at me, I wondered if I was staring back at defeat. Somehow I found the determination to finish the lot. A truly Immense Curry, one I should recreate. This means I will now have to post my Recipe for Kofta. 
After the 
Having studied the – bhajis n beer – website before travelling, I had a mental picture of what to expect. How wrong could one be? Located on a Verandah, upstairs in a Shopping Unit, we entered a room with all the places set formally. This is very much a place – To Dine – not the Beer n Snacks I had been led to believe.
Brooklyn East IPA (Brooklyn Brewery, New York, USA) at 6.7% appeared to be the Optimal Bier choice. At £4.50 for a 330ml Bottle, we would only be having one. Two Lagers were available on Tap. A large open fridge had a display of the available Bier, an Eclectic Array.
Karhai Mutton with a Garlic Buttered Naan would be Hector’s selection. The description excluded Capsicum. Somewhat amusingly, one could add – Sautéed Peppers – for an extra £1.00. On the assumption that I would avoid the 
The Garlic Buttered Naan was Poor. Resembling a Pizza around the edges, it was decidedly Thin in the middle; here was the concentration of Garlic Paste. As much as one loves Garlic, to get a mouthful of Paste is never pleasant. When Ricky sampled a piece he insisted he could taste – Fish. He knows of a Bradford Curry House where Bread and Fish are cooked in the same Tandoor. Speculation perhaps, Dr. Stan was called upon, he could not taste – Fish – nor could The Hector. But then, I claimed our last Stout had an after-taste of – Iodine – which nobody else got. Each to his own.
The appearance brought a smile, my worst fears and my best hopes, simultaneously. In Europe in particular, Karahi can be presented as a Stir Fry with Large Pieces of Onion and Capsicum atop the Meat. Here it was, how did both Red and Yellow Capsicum get into my Curry, again? Beneath this lay the Bradford Curry, Excellent. 
The Mutton Achari had the 
Lots of Pickle in this – was an early statement. 
The converting of the name of this Dish from Hindi to English is very much – lost in translation. I shall read it in Deutsch as is my prerogative. The Nach Gana was almost indistinguishable in appearance from that presented above. A Stir Fry, a comparable Masala, it would all be about the Plum Paste.
This is Spicy – was an early remark from The Man from Bradford. 
Normally this would mark the end of a Curry-Heute Blog, however, something happened.
Fish Karahi (£8.00) was the choice. The Menu clearly states: All main dishes served with only 3 Chapatties. Chapattis it would be. A Most Modest Salad with Raita accompanied a Jug of Water. 
The Fish Karahi was – Piping Hot – exactly how I seek my food. The White Fish was cut relatively Small and sat in a Tomato-rich Blended, Thin Masala. The eating was tentative initially, until the Masala had cooled sufficiently. There was a slight Sweetness, the Fish most likely being the source of this. The Coriander Topping was mixed through the Masala. The Onions from the Salad were then mixed in to give a variety of Texture. 
The Fish maintained its integrity throughout which made me wonder why Glasgow Restaurateurs have told me it is difficult to achieve this. The Spice Level was Moderate, Seasoning should never be an issue with a Fish Curry, here it was Fine. Tasty as this Karahi was, I was still not getting the Bradford Curry Blast. Has familiarity made me immune?