Are they open? – asked Marg as we headed off to pick up Sandy and Tracey.
I assume so, I’ll phone.
And so Lahore Karahi (145 King St, Aberdeen, AB24 5AE) was phoned, how often does one use one’s Moby as a phone? The call was answered, it was established that they were not busy, a table was booked for 19.30 regardless. Knowing that Lamb on-the-bone is available with an hour’s notice, The Hector thought this a good Opperchancity to raise the topic. Should I order now? I was assured all would be possible when we reached the Restaurant.
The Four Diners of the Curryopolis entered just before 19.30 to find the place empty. The optimum table was chosen, adjacent to where Marg and Hector had observed all the Shenanigans on our last visit earlier this year.
Menus were provided, were these new? I checked the price of a Tandoori Roti, still £1.20, there is a Sanity Clause. Hector has yet to have Lamb Karahi on-the-bone at this venue. I really should present, make my order, then return the next day. When it came my turn, I showed photos of Yadgar’s – Goshat Karahi. Does your Karahi have big chunks of Onion and Capsicum? I was assured not. Can you make it with the Minimal Masala as shown here? Sadly, the Waiter admitted theirs would be – more Soupy. It was suggested I should have phoned it in. One day.
On my last visit, the Methi Gosht (£8.45) impressed, as did a near Perfect – Keema Paratha. The Curry-Heute Test is always – can this be repeated? However, The Hector still had Lamb on-the-bone in mind, it was in the Restaurant, let me at it.
Is Methi Gosht available on-the-bone? The Waiter went to check, all was well.
With Extra Methi and Spicy please. Sorted. Oh, and a Keema Paratha (£3.50).
The Menu says – Keema Aloo or Peas. Last time we persuaded them to give Marg Keema Aloo Mutter. Ironically, Marg found the Potatoes to be – too much. Tonight it would be Keema Mutter. A Chapatti was asked for, I reminded Marg that Tandoori Roti (£1.20) is what was on offer.
Sandy had made his mind up quickly – Bhindi Gosht (£8.50) with an Onion Kulcha (£2.50) to accompany. Tracey had been taking her time. Chicken Chilli Masala ((£7.95) with a Tandoori Paratha (£2.50) completed the Order.
As we waited, so two other couples arrived. One placed a Bottle of Wine on the table. I do not know what the corkage fee is, if any. Sandy had hoped for Lager of some description, Marg offered to go out to the car and bring in a Bottle of Wine. The Chaps settled for Tap Water. It is about time they had Sparkling Water here.
A Colourful Salad was placed mid-table, a welcome gesture. Four Hot Plates were then set before us, I could bring The Mother here. The Mains arrived soon after.
The Methi Gosht came first, it looked the part, Fresh Methi strewn through the Masala, this had the potential to be Great. The Keema Mutter was as Dry as it should be served. Sandy’s Bhindi Gosht impressed superficially, however, when he decanted the contents to his plate, I worried that the ratio of Okra to Lamb was weighed excessively towards the Vegetable. The Chicken Chilli Masala was all that The Hector would avoid. As is seen, even the Camera protested at having to photograph this Chicken Curry.
Methi Gosht on-the-bone
From the first taste there was a Blast of Methi plus that particular Lamb Flavour which can only be achieved by cooking the Meat on-the-bone. The Spice was Fine, a bit more would have been tolerable. The Seasoning was Sufficient in one mouthful and lacking in the next. I then realised that the Temperature of the Dish also varied from as Hot as I would like it, to approaching Tepid in in parts. Stir the Curry, Hector! The Lamb was Soft-Tender to Suitably Chewy and in double figures. Six Bones were leftover, three of them Sucky. The Bone Marrow made all the difference.
The Paratha, thankfully served whole, was too well-fired and suffered slightly as a consequence. Still Flaky despite the Meat Stuffing is difficult to achieve. The Mince last time was served as Grains, as one hopes for. This evening the Layer of Meat looked like Light Brown Donner, a first. Better than most, not quite perfect, the Paratha did the job. From the first dip of the Paratha into the Peripheral Oil, I felt this was going to be a worthy Hector Curry. When I reached the half Large Green Chilli there was an air of familiarity. This was indeed a Hector Curry, very enjoyable, not quite Perfect.
Keema Mutter
Hector would have asked for Methi to be included, Marg has no such obsession. Without the Potato, this time Marg was able to clear her bowl, apart from her half of the Large Green Chilli. I assured her that served – Raw – they retain their Kick, these had been cooked-in and therefore had lost their edge.
Not too spicy – was Marg’s verdict. Very enjoyable, a good texture, spicy. The Chapati was quite hard, a good choice.
Hector-the-Insufferable had to remind Marg that she had ordered a Roti, and Rotis do Crisp on cooling.
Bhindi Gosht
Sandy was the only one of us to use his plate. He made a positive announcement soon after starting. It was clear he was enjoying this. The Okra-laden Curry was not too much for him. I mentioned how difficult it is to serve Okra spot-on, it turns to Pulp too readily. He assured this me this was Fine.
I thoroughly enjoyed it. It had texture, flavour, but was warmer than I expected but that’s OK. I really enjoyed the Onion Kulcha (Naan).
Chicken Chilli Masala
With more Masala than the other three Dishes served to our company, I awaited Tracey’s quote with interest.
A tasty Curry, but I couldn’t tell you now what I had. It was more textured than I am used to, not as soup-like as I am used to. Tender Chicken, I enjoyed my Paratha.
A Curryspondent once chastised The Hector for always ordering the same thing. When I dine alone, which is a common occurrence, inevitably it is only the Hector Curry which can be reported upon. Dining in Company leads to Diversity. Tonight we had the Antithesis of the Hector Curry plus three entirely different Dishes.
The Bill
£47.55. I like the prices at Lahore Karahi. The Mains and Accompaniment together were less than the Base Curry Price at Light of Bengal last evening.
The Aftermath
Sandy announced he would most certainly return. (With a couple of Cans?)
No Calling Card was presented, I have been here often enough, I am also Friends on a certain Social Medium.
It was time to study what was quite a different Menu. The standards were there, but under – Chef’s Specialities – was an array of Dishes which required close reading. The range of Bhoona Dishes was encouraging, there should be a Hector Curry here somewhere, then Afghani (£12.95) was spotted – Double strength sauce thickened with tomato puree and garlic, sprinkled with fresh coriander. Given my penchant for Punjabi-Afghan Cuisine, this could be the basis for a reasonable assessment of the Light of Bengal. Alas, Bengal is on the Bangladesh side of 
A Chap in a Chef’s hat was charged with delivering the Curry. Placing the Afghani before me, he drew my attention to the Green Chillies, presumably to verify that these were permissible. Three, at least, whole Green Chillies were embedded in the Burgundy Masala. The periphery of the Curry had a Micro Salad. Served on a flat plate, the Afghani was presented in such a manner to convey that Rice was not appropriate for this Curry. The Paratha was set beside the Afghani, a sensible size, scored into quarters but not cut through, Layered and Flaky, this was the Perfect Paratha.
The Lamb Gujerati Bhoona and the Mixed Vegetable Rice had the luxury of a hot plate from which Marg could help herself. Covered in Paneer I was initially worried Marg may find this off-putting, not the case. Beneath the Cheese Topping lay Lamb in Minimal Masala and an acceptable quantity of Onion, this looked like a Bhuna should. Marg announced immediately – This is lovely, the meat is not the tenderest, but tasty. Hector was still taking photos, a struggle given that I was in my own light.
The – Double Strength Sauce – was a fair description. I was careful not to touch the Green Chillies until I had given the Masala a thorough appraisal. The Spice definitely had the – Wow, the Seasoning should have been more. Finely Chopped Onions permeated the Masala, Tomato Seeds were visible also. I doubt if this was therefore a Tomato-only based Masala, unless the Onions were simply added later. Afghani, this was far from – Namkeen. Marg took a Soupçon and announced she tasted Cinnamon, I did not, a more Global Flavour came my way.
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.
