Hector has managed to reach Düsseldorf without Curry-Heute in London, Crawley or Brussel. Somehow Dinner was lost in the midst of Hoppy Belgian Bier yesterday, and so The Hector had something resembling a normal appetite on arriving at Tandoori (Immermannstrasse 32, Düsseldorf, Deutschland) just on 15.00.
The choice of venue was simple, Sources suggest that this is the only Düsseldorf Curry Haus open mid-afternoon, everywhere else shuts at 15.00 until the evening. Two Chaps sat under the canvas outside, shaded from the unseasonally warm sun, 31ºC this afternoon. Hector walked inside the empty Restaurant, the entire doorway was open to the elements, a far cry from the Dark and Stormy Night for my first visit to Tandoori.
Last time I had the Gosht Khyberi, a Karahi Variant: Under-seasoned, Spicy with an Onion-overdose. It was OK. Today I resolved to have a Traditional Curry, Lamb Vindaloo €16.90) was a possibilty, Bhuna Gosht €17.90) intrigued, why the extra Euro? As is customary in Europe, Rice was inclusive which in part justifies the relatively high price for Curry. Let’s not overlook that thanks to the nutters who voted for Brexit, this Dish costs excatly £2.00 more to the British than it did a couple of months back.
The 0.2l Bottle of Sparkling Water was a bit of a disappointment, in this heat one needed to take on Bunkers. I had no clue as to the cost of this tiny bottle, better safe than sorry.
A Complimentary Poppadom and Dips were provided. The Poppadom was laden with Cumin Seeds, the Tamarind Dip was suitably Tangy. The Lime Pickle was ignored, last time I added both of these to my Gosht Khyberi to liven it up.
The metal dish warmer preceded the presentation of the Curry. I decanted half of the Rice, I had more on my plate than I would normally take. The remainder, destined for the bin. Enough for two, more than enough for two. Nobody could eat this mass of of Rice, so why serve it?
The Bhuna Gosht was a very pleasing brown, the Masala was Classic Indian, not the Thickest ever seen but far from Shorva. One assumes the Onions are pureed to create this Texture. A Decent helping of Meat and Masala was arranged on top of the Rice, this was a plateful, there was still plenty left in the serving dish.
The Seasoning hit home first, the Salt level was definitely in one’s face. The Spice Level was at the Mild end of the Spectrum, I hadn’t specified – Scharf, so I cannot complain. The Lamb was Tender and tasted of Lamb. A not so Spicy Lamb Stew – flashed through Hector’s mind as the note-taking continued. However, is this not the definition of – Curry?
There was a very distinctive and powerful Flavour whose source I could not fathom. Assuming an Onion and Tomato base to the Masala, this was a blend which was a standout.
The remaining Lamb was placed on the still abundant Rice. I had not bothered to count the Meat at the time of serving, I could see there was a substantial portion. As – Full – began registering I counted what lay before me, I was still in double figures. I still had a Portion larger than most Curry Houses serve up, so much for the standard seven or eight pieces of meat.
Given there was enough Rice for two, I concluded that there was probably enough Bhuna Gosht for two. Supposing one came to Tandoori and ordered a Starter?
I hate to waste Food, defeat was staring me in the face. Six pieces of Lamb were abandoned with still a noticeable quantity of Rice. Just how much Curry had I been served? Apart from the days when Curry is ordered by weight, to share, this must be the largest Curry Portion I have ever encountered.
The Bill
€20.50 (£17.82). €2.60 for the small bottle of Sparkling Water, expensive. Bier would have been cheaper.
The Aftermath
The escape was efficient. No Calling Card was left being a return visit.
Next time, Lamb Vindaloo.
Hector knew one thing for certain today as he headed to Musselburgh to celebrate Neil’s Birthday/Retiral do – there would be no Curry-Heute. Whatever the source of the stomach bug, Hector has been out of commission since the small hours of Tuesday.
Qaiser was at the dark doorway as I arrived – what has happened to the lights?
On entering, John noticed that the Price Boards had been stripped. 
Extra salt, extra methi – said Qaiser as he placed the Karahis on the table.
Hector spotted the Masala was even Thicker and Darker than the normal – Thick, the Masala was also more plentiful. It was John who spotted that the Chops had been cooked in the Tandoor, the skewer hole was the giveaway.
The engravings on the windows of 
The Mixed Vegetable Karahi (£6.95) has been enjoyed before, the usual exclusion had to be made.
The Waiter brought the Complimentary Poppadom and Dips, Spicy Onions, Mmmm, my first in a while.
Potatoes, Cauliflower, Tomatoes, Green Beans, Fresh Coriander, Ginger Strips and Okra! Who needs Lamb? Half of the Rice was spooned on to the Plate, there was enough for two to share. Again half of the Karahi contents were spread across the Rice, a Huge Meal in prospect. The Individual Vegetables were perfectly cooked. As ever, the Masala was at the absolute Minimum, the Spice was there, the Seasoning a Tad under, still, with the Variety of Textures, a Great Curry.
At the conclusion there was not a drop of oil on the base of the Karahi, just a shiny Residue, The Healthy Option.
We found a parking place some fifty metres beyond the venue, Marg remembered to check the parking meters. Free after 20.00, only in Aberdoom. On entering, a large group occupied the left seating area. All the tables down the right of the room were occupied bar one which was being cleared; this was the busiest we have seen 
Another Chap brought the Curry, the Keema impressed immediately, no sign of unnecessary Masala. The Methi Gosht had a suitably Thick Masala, I had to count the Meat – 6 pieces. I did raise this by one later, The Standard Portion. Marg had no such issues, her metal bowl had a Very Decent Portion.
The Methi Gosht was Well-seasoned, extra Green Chillies had been added so this was far from Bland. The Herb content was visible throughout the Masala. I was not getting a huge Methi Blast until…
I had to help Marg, the Potatoes came my way. Hector now had his Interesting Vegetable, the Methi Gosht was greatly improved. Although the Aloo had no taste other than Potato, I did start to sense the Herbs more clearly. This made a Good Methi Gosht – Very Good. But still no – Wow.
The Chef and his Assistant (Mein Host’s Brother) took a table in the centre of the room. The Chef’s Curry was on the table, I had to ask. Chicken Karahi. Again I had to ask, they never add Capsicum. The Masala was more copious than I would prefer, but far from the 
Today’s visit to 
With Drinks sorted, the question of differing Parathas (£2.70) had to be resolved. I showed Naveed the Paratha I enjoyed so much on 
This is a Curry – exclaimed Steve from the off. Indeed, the Lamb Handi is markedly different from the Lamb Karahi which is our Norm. The Masala is Plentiful, Prominent. This is Meat in A Sauce, but what a Rich Masala. Tomato seeds are highly visible, Onion features prominently. It is possible that Onion may well have been puréed to create the texture of the Masala. Cloves came through strongly, so if this is not a Flavour one enjoys, beware. This was a Large Portion, quite a bit short of the full Kilo, and so easier to tackle. Naveed assured us he can eat this by himself. I offered to sit beside him one day as he does so. As always, Naveed was on hand just in case anything more was required.
Mein Host showed me to a table for two near the door, the first customer of the day, though another Chap was in and out whilst I dined. I thanked him for sending me to 
Hector produced the Calling Card and explained about the Blog, 
The other Customer had come and gone – Express Lunch Menu? Hector was savouring the moment.
The Facilities are downstairs, and so a further dining area and bar was revealed.
A Taxi took The Hector from Birmingham Moor St. to Broad Street, the first time Hector has seen this hive of night-time activity. The taxi dropped me at Pushkar which Sources suggested was the must-visit Punjabi Restaurant. Cocktail Bar & Dining – this is so far removed from the preferred Curry Cafe style of dining, Hector took the photo of the facade and walked on.
Greeted at the door with a welcoming smile by a Chap in a Turban, eastZeast is again upmarket but hopefully the focus would be on Curry. Hector was marched through the Restaurant, past a succession of raised booths to the far right. Here lay more traditional tables. My table for two was most certainly in the corner.
Chef was showing no mercy, this was a Spicy Curry and some, nay problem. The Oil collected around the edge of the plate as I observe in the Curry Dishes I enjoy most. The Minimal Masala was Thick and Familiar, it was identical to the Masala Mash served in the heyday of Glasgow’s 
I have researched the term – Sookha, the translation is Famine, this portion was huge. The Quantity of Meat justified the £11.95 charge. The Flavour of the Lamb itself came through, Sucky Bones were to the fore. The Marrow was present in some bones adding extra Flavour. At times I could sense the pleasure that Glasgow’s 
Nobody else was up for Curry-Heute two or three days in a row. Even Hector was questioning his sanity, however, what are the alternatives? This is the Food I prefer to eat and would do ad nauseam except at home where I have to cater for someone else.
Both Achari and Paratha were served Piping Hot, Great! The Achari portion appeared to be small in the large white bowl, this was deceptive. The Meat was easily in double figures.
The Masala was far from the Soup I had seen so much of last night in 
The Paratha was already Quartered which spoiled the fun, I prefer to tear off strips from a whole. The Paratha was Layered but not Flaky, resembling a Large Tattie Scone.
I congratulated Husban on the Quality of the Dish served. I had to mention my preference for Whole Paratha. 
With three Lamb Methi there was less of a photographic intrusion, still the Sides and Accompaniment had to be recorded. Where was the Aloo Gobi?
Yvonne was far from impressed with her King Prawn Balti.
I was worried for Dr. Stan when I saw his Lamb Handi. Shorva, not Masala-proper.
When the three Lamb Methi Dishes were brought I asked which was the Spicy one. They were all the same. The Delivery Waiter offered to take one away and sort it. I was not having my Curry taken away from me.
Howard inevitably had to compare today with 
Curry at a Beer Festival? Surely not. At this year’s Great British Beer Festival – GBBF – Hector was well impressed by the 
If The Hector finds a choice between three Dishes on a Standard Menu then the hopes are raised. Five Dishes could have been the Hector Curry this evening, I called them out as I found them.
This is stunning – he remarked as soon as he dipped his Naan. A piece of Meat was placed on the plate beside my Karahi. This is stunning – he said as he plopped the Meat. Another Piece of Meat (apologies Mr. Rarebell) was given to Mark – This is stunning! – said Howard.
Pretty damn good – said Mags of her Anarkali Balti Speciality, though she did spot that the Prawns were so small they were Shrimps, for those who classify Seafood in this manner. One may also conclude that it was the presence of Seafood which raised the price for this Dish.
I studied Mark’s Lamb Karahi with interest. The dreaded Large Chunks of Capsicum were not present, though there were Large Pieces of Onion. The final preparation may well have involved a Stir Fry judging by the appearance of the Masala. The Masala was Thick and Minimal, still, I was glad I had not ordered this. I have seen a lot worse, I have had a lot worse, but this was far removed from the Karahi as served in Glasgow where we are well spoiled.
The Root Ginger hit Hector’s Palate from the start of the Adraki. These are Ginger Strips.
The Masala was suitably Thick with Onions to the fore. The expected Kick was not there, this was not – Spicier than Madras. After the initial Ginger Blast the Dish became a bit nondescript, maybe this was partly down to sampling Howard’s Stunning Kesuri.
