Hector finds himself in that London volunteering at the Great British Beer Festival – GBBF. Jim has enticed me down from Scotland to work at the German-Czech Bar in Bieres sans Frontieres, a few familiar faces on Curry-Heute are here too.
Walking from the Ibis Sheperd’s Bush to Olympia this afternoon, the first Curry House I encountered was Mr. India (6A Baconsfield Terrace, Olympia, London W14 0PP), this appeared to be a Mainstream Indian Restaurant, table cloths. Just after 20.00 a dinner break was arranged, The Hector nipped out to investigate.
Three Diners were studying the Menu when I entered, given their conversation it was evident where they spent their afternoon. I was offered a table for two nearest the door, a 750ml Bottle of Sparkling Water (£3.25) was ordered. I had no idea at the time of ordering what Drinks cost, a risky move in London.
The Menu was very Typical, a Standard Curry Menu. Green Peppers were listed in too many Dishes for my taste. Lamb Bhuna (£6.95) and Special Fried Rice (£3.25) was Hector’s Choice today. I asked for – Spicy – and – No Green Peppers. The Waiter returned later to ask if Peas were ok.
The Fellow Diners were still munching on Poppadoms and discussing their order when my Food appeared in the Dumb Waiter. This was very fast indeed, but suited my purposes, I hoped to be back in well under an hour.
The Special Fried Rice had Egg mixed through plus Peas, the Quantity was Realistic, a Good Portion for one person.
The Lamb Bhuna looked like any Curry served in a Mainstream Indian Restaurant, the Masala was Indian Standard, Thicker than Shorva, just. Eight Large Pieces of Meat were decanted along with some Tomato, I had a Sufficiency.
The Seasoning and Spice Levels were Fine, the more I ate the more the Spice did its job. In terms of Flavour there was nothing Outstanding but nothing also to dislike. The Meat was Tender, the Masala was not Excessive. I had not been given a Plate of Soup. This was a Competent Curry, as much as I could hope for.
I enjoyed that – I said to the other Waiter when he cleared the table, Well spiced.
Thank you – was his reply.
The Bill
£13.95. Given the location one could expect to pay more, also I had a Large Bottle of Sparkling Water.
The Aftermath
The Calling Card was given which the Waiter held upside down. I quickly explained what Curry-Heute was about, back to work.
Hector cannot be everywhere and so it was great to receive such a warm welcome from Khalid and Saeed on entering 
No sooner had the Salad been presented when Saeed brought the Curry and Rice. Hector likes to eat his Food when it is as hot as possible, this was to the detriment of the Salad, a pity.
By choosing the Display Curry I had eschewed my favoured Curry Style of Dry-Thick Minimal Masala. This was Curry with the Classic Indian Masala, too Splashy for Bread, this is why we have Curry and Rice. The Lamb was on-the-bone which was welcome, Bones mean more Flavour. Sucky Bones and a Flat Bone suggested Leg and Shoulder, Quality Lamb. It may be worth mentioning that the Asian Grocers along Allison Street are selling Spring Lamb at £8.99 a Kilo, which is marvellous.
A few pieces of Onion were mixed in, boiled in the Masala. This made me wonder how the Karela had been cooked, not boiled surely? The Bitterness from the Karela gave this Lamb Curry the extra dimension to raise it from Mainstream, this was Desi. The Seasoning was not so apparent initially, nor was the Spice. A quick visit to the Salad introduced the Chillies, now we’re talking. The Meal improved with every mouthful, the Salad changed the Texture, the Interesting Vegetables were raw, so it goes.
I was almost finished when the third star of 
Yes, Hector is back at the Restaurant/Cafe Discovery of 2016 in Glasgow. 
The Order was phoned in at 13.30 just to save a bit of time, 15.00 as ever was the time of the Saturday Curry Meet. It has been a while since Hector was joined by Dr. Stan, we may see him feature more often in the next couple of weeks.
At 15.30 Naveed brought the Lamb Handi, the Karahi/Wok does impress, I knew what was coming, Dr. Stan was taken aback.
The Lamb Handi was decanted to small plates, so Rich, Amazing Depth of Flavour, no doubt achieved by the Perfect Seasoning. The Spice Level was such that most could cope, one could ask for More Spicy if required. It only took seconds for Dr. Stan to nod his head. The – Mmm – followed soon after, then more – Mmmms – in quick succession. Hector had no fear of Dr. Stan failing to be impressed, I have had enough 
Arriving just before the agreed 18.00 I looked around for the Excellent Waiter who has served me on my previous visits, no sign of. Mein Host, Ahmed, had the easier task given that my photograph is ubiquitous on this humble website. I was invited to choose my table, only one was currently occupied and one awaited clearing. I selected the table occupied last visit when Kenny and I had the Marvellous – 
Howard’s presence was also agreed, he entered punctually, introductions were made. If Howard enjoys a Curry it must be Wonderful, also as was proved in 
The Pakora was a visible departure from The Norm. With Fresh Coriander sprinkled on the outside and the Onion chopped into Fine Strips, this was a Different Taste Experience. The Seasoning was most satisfactory but was such that it detracted somewhat from the enjoyment of the Samosa.
Howard was relaxing into the moment, impressed so far. He will no doubt add his own comments henceforth.
Both Howard and Hector could tell this was Special just by the appearance. The Karela Gosht was served as Dry as any Karahi should be, the Lamb was on-the-bone, and topped with copious Slices of Karela. The Karela appeared to have been cooked separately in the classic (herb-spice-roasted) manner. For those who can tolerate the intensity of flavour this Vegetable emits, this was a Treat.
Keema Aloo
We could not find this Dish on the Menu and so were honoured to sample it. Perhaps it is worth asking what else is available when one visits 
The Accompaniments
The Naan was the Standout. Served Glowing, Light and Fluffy, this was an Excellent example of the genre. The Chapatti had Girth, a Substantial Bread, I doubt if anyone would require more than one to accompany their Main Dish. In the past I have also complimented the
This Dish had a completely different dynamic to that which preceded: two Quails topped with Green Chillies served in a Classic Shorva. Hector’s dilemma is always to eat with Bread and splash all over the table, or let the Rice absorb the Soupy Masala? As ever, the latter was the dominant solution, though I had – to dip. Howard coughed.
Quail are Small, Footery, the Rewards are worth the effort. The Exterior Meat could be seen to have absorbed the Shorva. Cooked on-the-bone and with the Skin on, this is exactly how Poultry should be cooked, as verified by a 
An Ice Cream Sundae would not have been commensurate with the purpose of the day. Gulab Jamun has been enjoyed on occasion at other venues, time for something completely different.
Kuli Falooda (£4.20) – Fresh Noodles, Rose Syrup, Rubbri (contains Nuts), Basil Seeds, Kulfi.
The Kitchen Tour
Somehow, over a month has passed since Hector’s last visit to the 
The Modest Salad was nibbled by Mags, there was nothing of interest on the plate for The Hector. A Chap sat the adjacent table munching on something similar to Hector’s Order, accompanied by a Naan. Imran Khan was on the tv, we know not what pearls he was sharing. His image did confirm, if ever it was required, that the food served at the 
This is good – Mags offered very quickly. Normally she gives up halfway so as to leave sufficient for a Doggy Bag, not tonight. Mags ate on and on, clearly she was thoroughly enjoying her Lamb and Potato Curry.
The Meat was well higher than the rim of the Karahi. Topped with Ginger Strips and Fresh Coriander, the Standard Presentation, however, the Large Green chillies were also to the fore. As ever the Masala and Oil sizzled in the too hot to touch Karahi.
How I have a let more than a month pass? Perhaps absence does make the heart grow fonder, tonight’s Lamb Karahi was a Standout. The Seasoning was on the limit, the Spice content was taking no prisoners, the tip of Hector’s tongue was being nipped, lips were throbbing. The Tender Lamb was partly Lamb Chops, partly Ribs. The Masala was decidedly Thicker than the Norm, the Tomato Seeds stood out. The Flavour was off the scale, this was an Unbelievable Lamb Karahi, the Best I have ever been served at the 
Having enjoyed Lamb Karahi at two of Glasgow’s Best Sources in recent days namely 
The full details and 
And so Hector’s House once again has the Aroma which was The Norm once upon a time.
At 20.30, Marg parked opposite. The premises were well illuminated, more people were present than we had ever seen during the previous incarnation. What had been a seating area on the right hand side is now an Open Kitchen and Takeaway Counter, the original Kitchen through the back also appears to still be in use, presumably as a preparation area.
The Laminated Menu was simple, mostly Kebap and Grill accompanied by Nihari, Haleem and Paya, the Dishes Hector is in no hurry to try again. But there was the required Dish – Lamb Karahi, £22.00 by the Kilo, £12.00 by the Half Kilo. Why do the good people of 
Thirty minutes after ordering, which is well within acceptable parameters, a Plate of well fired Lamb Chops with a Little Salad on the side was presented to Marg. Four Chops! Marg took the Best of the Modest Salad, to supplement her own, covered this with the Mint Raita, and tore in.
Covered in Melted Butter, this style of Naan Bread is markedly different than that served in an Indo-Pak Restaurant. Less risen (Kulcha?), more compacted, perforated, the Mince could be seen protruding. The hoped for Brown Meat was visible as were Coriander Seeds. The Fresh Coriander on top glistened, this was a very different experience. Marg noted that the Nan had a Kick of its own, time to dip.
The Lamb was a mixture of Lamb Chops, Sucky Bones and Boneless Lamb, the full array. The Lamb was wonderfully cooked, enough for a Feast, the Bones meant not to excess. The Masala was Minimal, Tomato Seeds were visible suggesting this was a Tomato Based Masala, no Onion, as I believe is also the 
What I have not established is the Opening Time. The previous operation opened too late in the day, hence the limited number of visits. Although the impressive 
Hector is back from Vacation in España, time to have Real Curry. Steve was first to sign up for Goshat Karahi at 
Omar was on top form today. Diffident, reticent, would describe the early days of Omar at 
Omar had suggested that Marg have Salad with her Samosas, what came surprised us all. The Salad and Raita were poured over the Samosas, different.
A Portion had been ordered, what came was a Mountain. Mags prefers Boneless, so the Meat and Potato content of her Curry was significant. The Doggy-Bag was inevitable.
This was The Main Event, a Kilo of the Magnificent Lamb Karahi, no worry here about unnecessary inclusions, Lamb on-the-bone served in the Most Minimal of Masala, but such a Rich Masala. This Karahi has a Unique Flavour, if ever there was a line-up of The Best of Glasgow Karahi, one could pick this out with ease. Smooth, Gently Spiced, Steve and Hector took a Portion, there was still plenty to return to. Having not overdosed on Starters, the task of demolishing the Kilo was completed with relative ease.
Chef Arshad usually takes his bow, perhaps the Curry today was prepared by other hands?
Chapattis were the Accompaniment, one each, Omar brought a fourth later just to make sure. The Debris was cleared, I thought we had finished, Marg had other ideas.
A Pink Milky Tea with Cardamom, Marg loves it. And so we waited for the preparation, Marg assures us it was worth it. Who puts Milk in Tea?
Entering at 14.10, the Lady at the Bar/Reception asked if we had a Reservation, we didn’t. We were escorted to the far corner at the rear of the premises, passing some thirty Diners en route. A distant table perhaps, but from here we could see everything. Tandoori Station is definitely a Pukka Establishment, office workers were interspersed with the casual visitors such as ourselves.
Once again, – Prawns – appeared on this Menu as – Langostinos, not that I’m going on about this, – Gambas – indeed. The Lamb Section of the Menu had a realistic Eight Dishes from which to choose. Karhai Gosht (€14.90) – Aromático y exótico curry de Cordero con Tomate, Jengibre, Ajo y Cilantro, medianamente picante. In the past week we have learned that Lamb is – Cordero. Cilantro – is known to be an alternative to – Coriander -, but – Jengibre? It could not be a greeting in Polish. The How-soon-can-I-replace-this-Useless Samsung, took ten attempts to translate – Jengibre – to – Ginger. This confirmed that the Lamb Karahi had the potential to be Authentic. No mention was therefore made of the Dreaded Ballast – Capsicum, so I decided to take a chance. I did ask for – as thick a Masala as can be managed. Mein Host then enquired about the Spice Level. I gave my usual retort: Spicy is Good. We had raised the stakes above – medianamente picante.
The Keema Samosas arrived as a Pair with the Most Modest of Salad Accompaniment, Lettuce. The Dips had been left, just as well. The Samosas were a good size, Marg was happy with them – Stuffed with mince – was her positive observation, however, Marg’s attention appeared to waver, the Karhai Gosht was attracting her interest, and why shouldn’t it have?
A Large Metal Pot housed the Lamb Karahi, topped with Ginger Strips and Fresh Coriander this looked just the job. As I have come to accept in España, the Masala is going to be of the Standard Indian Preparation, at least this was far from Shorva, the Salsa had Substance. Peaking out from the Mass of Lamb and Masala was the Dreaded Ballast, Small Pieces of both Green and Red Capsicum. At least this was not the feared Stir Fry of Onion and Capsicum which so many Mainstream Venues pass off as – Karahi. I have written that last sentence often, such is the prevalence of Substandard Karahi served to The Hector over the years.
The Spice Level was Serious, Marg took a Dip – Yours is definitely strong, Woof! (Archie Macpherson impersonation understood.) The Masala had a Great Kick, the Seasoning too was right on The Limit, this Curry had the potential to be Wonderful.
It was difficult to count the Lamb Pieces, but the Portion was into Double Figures, the pieces decidedly – Large. The Lamb was so-Tender, the Best Lamb encountered in Spain on this trip. Initially there was a sense of Flavour coming from the Lamb to complement the overall experience, the latter pieces did seem Drier and less Flavoursome. 
The Fresh Coriander and the Ginger Strips became mixed through the Masala as I ate. There was a concerted effort to ensure Zero Intake of Capsicum. The Remnants were left in a pile at the base of the Pot. A final photo was taken to show the Largeness of the Lamb, and the fact that although unwelcome, the Capsicum had not become a too distracting feature of the Curry.
It is always appreciated when a Restaurateur is willing to pose with The Hector, especially in premises as busy as Tandoori Station.
The Raja Mahal (Calle del Ave Maria, 15, 28012 Madrid, España) was spotted yesterday after a quite impressive visit to the 
The Waiter appeared and brought the Menus. I told him I was here because of the advertised Punjabi Curry, that we came from Glasgow, and this is the Cuisine we are used to. His English was slow to begin, but his ear soon adjusted. Google Translate was primed with – Una salsa espesa minima y seca, picante y sin capsicum. Whilst he was happy to take this order, he thought he had better check with Chef. The Replacement Samsung was taken to the Kitchen – What is capsicum? – was the question he returned with. Yay!
Hector’s ongoing Spanish lessons were complicated by the Menu today which had – Prawns – mentioned in the English translation, but had – Langostinos – in the Spanish. Gambas?
The Meat appeared to be very Bright, there was a momentary fear that Chicken had been brought, there had been no error. The Lamb was covered in an Abundance of Ginger Strips and some Fresh Coriander, the first we have encountered in Spain. At first I could only see the Masala around the edge of the Karahi, it looked pretty much like what we have encountered in the past week, but closer examination revealed a reasonable Masala Mash was dominant. Slices of Fresh Green Chillies were mixed through the Masala, this had the makings of a Curry that should please The Hector.
The Paratha was piping hot, Thicker than yesterdays at 
There was Kick, the Seasoning was Perfect. It was difficult to count the Lamb Pieces, but we were into double figures. The Lamb was Tender and varied in size, there was a suggestion that the Lamb had not just been introduced to the Masala, this was a Quality Curry. The Plethora of Ginger meant that this was initially the Dominant Flavour. Halfway down, I stopped to take another photo, I was seriously enjoying this, full of Flavour. A few Large pieces of Onion were encountered, just a few, this was much closer to a Lamb Karahi than the one I had specifically ordered yesterday at 
The Waiter was back as we finished our Meals. He was here to chat, he hopes to visit the UK in the near future. The Calling Card was given, then he summoned Mein Host.
There had to be photos.
