A few weeks ago, The Rickmeister raised the matter of a Barrel Party on this very day. Few knew of this, especially The Hector who ended up as Host. Pyraser Landbier (Pyras, Bayern) was the main event, with a smaller barrel of Früh Kölsch as back-up. There had to be Curry-Heute.
It has been a while since Hector had to cook for ten, Keema has become the Dish of choice, less hassle on the day, no chance of the reheated Meat turning to Pulp. As ever, the Basic Masala was prepared, times three. Two Bags of Frozen Onions staved off the tears. Meanwhile, three Kilos of Beef Mince were browned and added to the Large Pot.
Normally Hector serves Rice, not today. The plan today was to overload with Vegetables – Mince, Potatoes and Peas, it’ll never catch on. There had to be Methi, again a Bag of Frozen Methi was favoured over Dry or Fresh, much easier to use, less waste. A tin of Karela and some Karela Pickle found their way in also, Tamarind Sauce too, and so we have it:
Keema Karela Methi Aloo Mutter
With no Ladies or Babies present today, there was the Opperchancity to up the Spice Level. Hector had not sampled his Creation at any point prior to giving The Man from Bradford a Soupçon.
More Spice – was his verdict, and so another tablespoon of Chilli Powder was added.
Vindaloo
This was a Spicy Curry, well Seasoned, but not to Excess. Indeed, I have not presented such a Spicy Curry in many a year. Everyone had been invited to bring a plastic container for leftovers. Leftovers? Not today. I believe everyone went back for Seconds, some had Thirds. It was agreed that the little left at the bottom of the Pot would go to Dr. Stan who is still hors de combat.
Music has a habit of popping up in these pages. Today we had Ritchie Blackmore – Live at the Lorelei / Bittigheim-Bissingen. The latter of course was covered back in June when – we were there! Anathema’s – Weather Systems – was enjoyed by those who stayed on.
Marg finally made an appearance, once it was safe. The night concluded with an Initiation Ceremony: Jonathan finally managed to sample Rowing Jack (Ale Broward, Polska).
Bier, Musik, Company, and Curry-Heute, not a bad day.
Hector met Gordon some thirty five years ago. This evening we dined together for the first time, though for a couple of the early years we did eat regularly under the same roof, complicated. Part of the reason why we met up this evening will be revealed below. Having flown across The Pond from Florida, only the Very Best of Glasgow Curry could be consumed. 
The 
The two Karahi were presented with Sizzling Oil and Masala, always an impressive sight, where is the audio? The Chapattis were too hot to handle initially, no way could the Meat be tackled until the Sizzling has ceased. We both scooped the Minimal Masala from under the Lamb on to strips of Chapatti, even for The Hector after seventy-plus visits, this never ceases to amaze.
Full of Flavour, the Spice and Seasoning also hit the mark. Any discerning Curry Lover could not fail to be impressed by this interpretation of Karahi Gosht. The lack of Ballast sets the Standard that the majority of venues fail to reach. The Lamb was a mixture of Chops and Other Cuts, as Tender as Lamb could be. The pile of bones were set aside, there was still a Mass of Meat to be consumed. By eating directly from the Karahi, the temperature of everything was maintained. Why decant to a cooler plate?
It has been a long, long time since The Hector and The Man from Bradford had Curry together. Hector has even questioned if Ricky still eats Curry given his poor showing at 
Karahi Palace
Naveed was introduced to The Man from Bradford. From Swansea on Sunday, Bradford today, people are travelling some distance to dine here. Naveed brought two warm cans of Fanta and a small ice bucket. These were instantly exchanged for warm Mango Rubicon (£1.20). The fridge had broken down.
The halved Naans and the Large Karahi arrived in good time. The Naan immediately impressed, Light and Fluffy with a sufficiency of Well -fired Bubbles. This has been Hector’s Bread of choice in recent visits. One suspects The Bread Chef was working this shift.
The Sucky Bones were Marrow-rich. The Lamb was Tremendously Tender. The Intensity of Flavour from this Dish was why I brought Ricky here, it is Unique, a Standout, a – Wow! – on every visit. The Spice and Seasoning were spot on, everything about this Meal was Perfect.
We had enough, as ever, Hector managed just over half of a Naan. Ricky thought the Naans could have been larger, but was happy to take some of the Hector Remnant.
And so it came to be that as promised to Ikram at the Desi – Curry Palace two weeks ago, Hector has returned to sample the Fayre at their new sister premises – 
Two Plates of Basmati were set before us. Mother always touches the side of a plate to check the Temperature. Stone cold – was her immediate observation. This she hates.
The Two Curry Portions looked Generous, the Masala was Standard Purée in appearance, however, expectations were more. This is the 
The Salad came into its own. The Lettuce, Tomato and Cucumber added Variation in Texture, the monotony of Meat and Rice was broken, what has Hector been doing all these years? I blame the Germans – who frequently serve Seductive Salads ages before The Mains arrive.
Mother was introduced and the tale of 
The Traditional Veg Pakora came in two Portions of Eight good sized pieces. The Irregular Shapes was down to the fact that the Potatoes had been cut as Small Chips. The Pakora were decidedly Fresh and Tasty, the Chilli Dip was the Perfect accompaniment. A Starter then a share of a Handi Gosht, just as well Hector had nothing to eat prior to this. My fellow Diners were similarly starved.
Naveed brought the Lamb Chops first. The 
Lovely, lots of meat, a rich sauce – was Marg’s take on the three Chops she managed before admitting defeat. Half of her ample Chapatti also remained. Hockey had left her Hungry, not Ravenous.
The Signature Dish at 
The Masala was Delightfully Thick and full of Flavour. Cloves are what came to Hector’s mind, Marg took a Soupçon and said – Ginger. She confirmed that her Masala was similar to that presented here. Mark confirmed that this was entirely different in Taste to what he had experienced before, the reason we were here. Five Bones were contained within the Melange of Very Tender Lamb and Masala, all Sucky Bones.
Naveed came to ask, twice, if there was anything else we required. Marg ordered another, collective, Mango Rubicon.
That was pretty good. – was Mark’s effusive comment. He ranked this Dish at 
Update – Monday Lunch
The Mystery of a third Indian Restaurant – Haveli – at Dumbarton Central Station continues. This former Pub was re-branded over a year ago, there has been no sign of activity since.
From the Chef’s Specialities, Lagan Ki Boti (£8.95) – Try a little tenderness, melt in the mouth diced lamb simmered slowly with ginger, chillies and our chef’s secret garam masala with exotic punjabi spices – devine! (sic) – was already Hector’s Choice, a Paratha (£2.50) to accompany. Lagan Ki Boti is not a Dish one encounters often. This Dish featured last year when Marg and Hector returned to 
The Pakora was presented soon afterwards, eight pieces per Portion. The Pakora was full of Flavour, Fresh Coriander to the fore. Very pleasant tasting – said Eleanor. Marg gave the highest praise – Nearly as good as the 
The Machi Masala was the first Dish placed on the table. A Thick, light-coloured Puréed Masala, I sensed another ingredient I try to avoid. Coconut? I said to Marg. This she confirmed. Marg was quick to assure me that the Coconut was not dominating. A Soupcon came my way, the taste of Fish was much to the fore, as one would hope. Sweeter than The Hector seeks, however, it was Marg’s Choice and she was well impressed.
The Lamb Adhraki looked the part. Topped with Ginger and Fresh Coriander, the Masala was also Light in Colour, I liked the singed edges of the Masala in the karahi. The Boiled Rice was enough to share, Marg benefited from this. There was no need to ring the Alarm for 
The Lagan Ki Boti was the last Dish to arrive, the Paratha moments later. The Paratha was a Disappointment, Served in Quarters, it was Thin and Greasy, not the Layered and Flaky – whole – Paratha – The Hector seeks.
*
Mein Host was keen to tell us about two Chicken Dishes – Tava Chicken – Pieces of chicken cooked with capsicums & onions in a ginger garlic sauce with green chillies in a cast iron tava garnished with mozzarella – and – Murgh Khali Mich – A hot peppery chicken dish with an onion, tomato, garlic & freshly ground black pepper sauce. The Hector could one day consider the latter, but at the risk of exhausting the point, see the 
Restauracja Indyjska Shivaz (Mielzynskiego 16, 61-829 
Grey – was Steve’s observation. Far too Creamy was mine. This was as far from a Desi Korma as a Curry could be. The Masala visually was as described, a Thick blend of Nuts and Onion. What happened to the Spice? There was no Spice in this Korma at all. On a scale of one to ten, this was zero. The Seasoning was there, or was this still the Poppadom coming through? A Sweet and Mild Curry, what was this to set before The Hector? At least there was no Coconut. It made a change.
Can I have the Blandest thing on the Menu? Next time I shall read all the reviews on Curry-Heute and order – 
The Lal Gosht, as it should be called, had a slightly Creamy Masala. When I mentioned the lack of Spice in the Korma, Steve concurred, his Curry was lacking Spice also. What was Chef thinking about? Was it a lack of communication with the Waitress?
There are 144 Curry Houses in Berlin according to one Source, Hector has championed 
Marg was straight up with Gosht Subzi (€11.40) and had the Waiter verify the Main Dishes were served with Rice. This was written on the first page of the Menu, in Deutsch. A Salad would accompany too. Realising that Bhuna Gosht would be Meat and Masala and Marg was about to have the preferred mix of Meat and Vegetables, Hector looked for a Vegetable Side. Aloo Gobi Masala (€9.10) was a Main Course, I asked for a Half, not a problem. Our Waiter was most biddable, there was a tacit acknowledgement that we knew exactly what we were about.
During the wait there was time to reconfirm our rendezvous with Steve and Louise later at the Berlin Hofbräuhaus. There might have been an assumption that we would dine there together, however, after last night in Augustiner, Hector needed Real Food. This is what I attempted to put away yesterday, proof if required that I eat other than Indian Cuisine, or attempt to. Ridiculous.
Marg was well under way with her Gosht Subzi. The tenderness of the Lamb was remarked upon, twice. Cauliflower, Carrots, Peppers, Courgette, Onions and Peas were her – Interesting Vegetables. Marg had chosen well, there was certainly enough here. That she scraped the last of the Masala from the karahi then cleared every grain of Rice from her plate shows she was hungry and appreciative. It was rare to see Marg clean up in this manner, especially when the Vegetables are in Big Blobs, not so here.
When faced with two different Curry Dishes on the same plate with Rice, does one mix or eat separately? Both the Bhuna Gosht and the Aloo Gobi Masala had to be evaluated. From the first mouthful of the Bhuna Gosht, Hector was impressed.
The Aloo Gobi Masala was described on the Menu as being – Panjab – style, Regular Readers know of Hector’s preference for Punjabi Cuisine. Peas were present along with the expected Potato and Cauliflower. The Main Vegetables were cut Large, as Marg had already noted, the Texture was Firm, who wants to eat Mush? The Masala may have looked the same as the Bhuna Gosht, this did not have the same Intensity of Flavour, time to mix. There was sufficient Masala with the Bhuna Gosht to drown the Masala on the Aloo Gobi, success. I was able to remark:
When told we were from Scotland he acknowledged that this was where – Chicken Tikka Masala – originated. I related the Apocryphal Story, Mein Host was amused. He also mentioned Leonardo de Caprio who had visited Edinburgh earlier this week to dine. Leonardo did not have Curry in Edinburgh.
ling Water – €5.50. Expensive Water.
As suggested on Monday, the first day of 
Arriving in the Southside early, Hector went on a quick tour of Govanhill venues. The findings are best reported in a 
I had warned Dr. Robin that a mass of Food would be presented and that he should prepare by having an early and light Breakfast, and definitely no Lunch. Hector’s preparation was to have Nil by Mouth, as perhaps Dr. Stan had also been instructed?
Behold – Karahi Chops – or so I thought. The Pile of Chops was way above the rim of the Karahi, it was impossible to say how many at the start. Beneath the Chops was the Residue 
The first batch was devoured, the limit of Fourteen could be reached without duress. Hector’s appetite was back. Meanwhile across the table, Dr. Robin had finally abandoned his knife and fork. That is not the way to eat Lamb Chops, Chapatti was the insulation.
They must cook it for hours to get the sauce to permeate the meat, it’s right through – speculated Dr. Robin. In case it is not clear, this was not Tandoori Chops covered in a Masala, these were Tender Lamb Chops. I pointed out that the Masala was Tomato-based, no Onions were evident. Spice and Seasoning were both at Perfect levels, just how can Chef achieve this so consistently?
Firstly, 
and everyone looks up. So it was here. The interior was a fraction of the size that was the original Pub, or 
Ikram, of 
Where is Waris?
Waris was first encountered at 
There was no Menu, posters on the wall advertised Kebap and Tandoori. Eventually I spotted the pre-cooked Curry and Biryani on display under the counter. It would be worth a visit for this, however, Waris has promised to cook to order.