Just before 14.00, Hector and Marg took Line 2 on the Madrid Metro to – Manuel Becerra, one stop before – Ventas – where the Bullfighting is held. The objective was Curry-Heute at Tandoori Station (Jose Ortega y Gasset 89, 28006 Madrid, España). Sources suggested that this venue is a cut above the Quality of other Madrid Curry Houses.
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.
The Menus were provided by one of the Army of Staff on duty, these Chaps would be in constant attendance, bringing and clearing as required. 500ml Bottles of Agua con Gas (€2.00) were ordered, a welcomed size in the current heat. Poppadom Pieces and three Dips were brought, a Waiter explained that the Red one was – Picante -, he wasn’t kidding. The Blend of Sharp Spice and Tamarind on the Seeded Poppadoms was well received, Marg stuck to the Mint.
A Chap who was dressed in a different outfit to the rest of The Staff approached, Pad in hand to take our order. This was Mein Host and El Chef – Nadeem. I asked if we could speak in English, – The Language of Curry, this was not a problem. Once again, Marg considered it to be too early in the day for a full blown Curry, she turned the clock back and ordered Keema Samosas (€7.50), a bit steep, thought The Hector.
Today’s Spanish Lesson
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 cheapest Rice on the Menu was €5.00, no way. A Paratha (€3.00) suddenly felt better value. Sorted.
With the Poppadom Bits polished off, there was time as always to take in the surroundings and the lives of others. A group of three at the adjacent table appeared to have ordered the Set Menu. Above our heads was Luggage on Luggage Racks, the wall down our side of the Restaurant had the Open Barred Windows of an Indian Train. Here is another Opperchancity to mention again The India Trip of April 2016. This was quite Novel, the Station Clocks did look to be on the small side. Had they been the real size they would have been out of proportion to the rest of the Decor. This was indeed a Pukka Establishment.
Keema Samosa
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?
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Karhai Gosht
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 Paratha was a Good Size, the Layering was evident, however, the Melted Butter may have given a Sheen, but it was preventing any sense of – Flaky – being observed. As the Butter soaked in, so the Paratha became more Flaky … still not as good as that served at Sonali a few days back, theirs was Perfection.
The Plato was rejected, Hector shall eat from The Pot.
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. Bradford Small would have changed the Nature of the Dish however, more of the Flavour may have permeated Smaller Cuts.
There was no sign of the tell-tale Dark Red Chillies, however, this Karahi must have encountered them in the cooking process. The Dominant Flavour was very much the South Indian, Smoky, Chettinad Flavour. It has been a while since I have encountered this, Glasgow’s Punjabi Restaurants do not cook in this manner.
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.
As an example of South Indian Cuisine, this was an Excellent Curry.
The Bill
€29.40. (£25.00) Twice the price I have paid in the Lavapies Curry Cluster, however, Twice the Flavour.
The Aftermath
One of the Many Waiters took the Cash and the Calling Card. More people had been arriving for this Lunchtime Session, I assumed the Curry-Heute introduction would be lost in the mire, but no.
Mein Host came up to the back of the Restaurant, Calling Card in hand, trying to discover who had given it.
I attracted Nadeem’s attention, yes the name of Mein Host was established later from the Tandoori Station Website. I introduced myself and showed the Curry-Heute Website briefly. I had to confirm that this was indeed Mein Host, – and The Chef – he quickly informed me.
I was invited to describe my Curry Today, Marg agreed later that everything I said was concurred with a nod from Mein Host, the Quality and Tenderness of the Lamb, the South Indian Flavours… I had to get in my dig and say that I had not asked for the Capsicum to be withheld because their detailed description of the Karhai Gosht had not listed them.
On mentioning the fact that I believe I have encountered Frozen Lamb in a previous Spanish Curry, Nadeem confirmed the likelihood of this but made it clear that he only uses Fresh Lamb. The difference was most apparent, the Lamb today was a Standout.
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.
Many Sources assured me that there would be ample Curry to be had in Madrid. Hotel Liabeny is located seconds from Puerto del Sol and therefore just north of the Curry House Cluster leading down to Lavapies. Soon after we had checked in we were off in search of Proper Food.
The Chicken Butter looked exactly as one would expect, the Metal Bowls did not look Large but would prove to be deceptive. The Mushroom Rice looked Wonderful, but we agreed the Mushrooms came from a Tin.
The Rice was shared, more than enough for two. Spring Onions were present too, this was a Decent Accompaniment.
Without Capsicum – said Mein Host as he placed it on the table. The Masala was the Standard Indian Masala, it looked as if a Thickener had been applied to make it more Viscous. Decanting the Lamb on top of the Rice, I counted thirteen pieces of Lamb, it most certainly was Lamb. The Full Flavour of the Tender Meat emerged, the irregular cut also confirmed the veracity of the Meat as my mind drifted back to the 
The Aloo Gobi was everything it should be, Dry with a Thick-Minimal Masala. Again I watched the Oil collect at the sides. The Flavour from the Cauliflower was Immense, cooked to perfection. Under-seasoned was my first reaction until I tackled the plentiful Potatoes, here was the Source of the Salt, tremendous!
By now Hector had his Dream Spanish Meal before him, plentiful Rice, Vegetables, Paratha and Tasty Lamb, the Masala was spooned on top as and when. The Combination of all the Components created a Synergy. Hector was eating Curry, in Spain. I was a Very Happy Old Hector.
We discussed the Curry, I congratulated him on the Paratha and the Aloo Gobi. Marg at this point went upstairs to use the adequate Servicios. Mein Host was intrigued by my Curry Eating. He said he had worked in the World of Spanish Food and considered it to be all – Grills, we were talking the same language – Curry. He has plans to open another Venue, I informed him that Salamanca has no Curry Houses, he had never heard of Salamanca. I have planted the seed.
Hail Mary indeed, look what I found…
I also spotted a venue claiming to serve Punjabi Curry, when does it open?
Spain, not a country Hector has visited often. 
There was time to take in the surroundings. The rather obscure entrance gives way to a Bar Area, then one reaches the Dining Area, some of which has been partitioned. The room is Spacious, the tables well spread out, one would not be sitting on top of fellow diners, were there any. Eventually a couple did enter and sat the other side of the Partition.
The Sparkling Water took a time to arrive, the Waiter had to go out and get more, just as well it was quiet. The Drinks were served, Ice and Lemon, Marg’s Water was poured for her.
The order was assembled at the hatch and brought over. Two Negatives hit home immediately. The Lamb Balti was – Soup, the Lamb Karahi had pieces of Capsicum protruding from the Masala. I could have asked for a Dish with a Thick Masala, the Bhuna possibly. Subconsciously perhaps I just wanted to sample what is served as – Curry – at the Taj Mahal.
Capsicum aside, Marg’s Lamb Karahi looked Pretty Good, the Masala Mash was a Authentic as one would receive in any Punjabi Restaurant. The Capsicum was Minimal, the Pieces cut Small. This was not the Onion and Capsicum Stir-fry that too many venues pass off as Karahi.
It looks Sweet, don’t ask me how I can tell – was my enquiry. A slight Sweetness was confirmed.
I ate on, the combination of Masala and Rice proved to be Most Satisfying, it was – Curry. This may not be the Curry I would have hoped for, no doubt the majority of Curry Houses would present this as their norm. It is what I found in 
The Calling Card was given and the Website described. I asked the Waiter what the preferred name was for the venue. Taj Mahal was his very clear response. He informed us that they have been here for fifteen years. A Very Pleasant Chap, there had to be a photo.
Not only Green Capsicum, but Red too. Not just the Offending Ballast, but Loads of it.
Still the Pile of Capsicum grew. The waiter came over to check my progress.
Other matters had to be attended to before the Hector was allowed to have Curry-Heute. A train journey to Bardon Mill was selected as the starting point for our day walk along Hadrian’s Wall. The Tourist Brochure/Map has no scale, no north point, and the map symbols do not match those on the key. 
Mein Host had greeted us at the door and escorted us through to the Tardis-like interior. We were shown to a corner alcove, – much sought after – we were assured. The Menu was incidental. I had already described the (Lamb) Karahi (£9.25) to Marg, I would have the Lamb Methi (£8.95).
Mein Host had to be told that I had chosen this venue because Methi was prominent on the Menu. He took the time to tell us that he is a trained Chef. Prince Harry and Nick Faldo have dined at Saathi, now they can add – Hector – to their list. A Chapati (£1.25) and a Methi Naan (£2.50) completed the Order. No Starters, I suppose we could share, but we both know that the Curry suffers thereafter.
Marg’s Lamb Karahi arrived first – Wow! How many venues present Stir Fry and passed it off as Karahi? This Lamb Karahi looked the real deal. 
It’s the best Lamb Karahi I’ve had for a while – Marg does not order Lamb Karahi that often, I suspect she did so as I had planted the seed, she knew I could then review two of my Favourite dishes at one sitting. One Large Green Chilli is all that was left, the Tender Lamb and all of the Minimal Masala had gone. Marg was hungry, amazing what a four hour walk can do for the appetite. 
The Lamb Methi was presented atop an elaborate candle-lit heater, this too looked menacingly wonderful. The Masala was seriously Thick. The boundary between Masala with copious Methi and Saag/Palak had not been crossed. I had to decant, no way was I touching the red hot irons.
Is it too early to ask? – Mein Host was back.
The First Couple were presented with a Substantial Starter which they must have devoured in great haste, before I knew it, their Mains had arrived. I was kept amused by the lights in the photo on the opposite wall periodically changing. My view of the Bright, Spacious premises was through the mirror which ran the full length of the wall. No Starters? Enquired the other Waiter as he removed the surplus cutlery.
The Bhuna Masala Hansh was worryingly – Red – not more Food Colouring? The Masala was suitably Thick, the Quantity made Rice the correct accompaniment. As the pieces of Duck were decanted, I counted Six, not many I thought. As I addressed the Duck I realised that two pieces at least would require halving. There was enough meat, just. Perhaps the statement above about not requiring a Starter was inappropriate, anyway, not approaching London Portions.
The Spice Level was not a challenge, I had not asked for – Spicy. The Seasoning seemed – under – to begin with, as I progressed so more and more Flavour emerged from the Melange, the level of Seasoning was commendable. The Spring Onion Topping gave the Masala a welcomed – Crunch. I appear to have been writing this with increasing regularity of late. Are Spring Onions replacing Ginger Strips? Cybies may be in season, cheaper… far easier to prepare.
My eyes were still feasting across the table. I had tried some of Marg’s Masala earlier, the same Gritty, earthy Texture that my Duck Dish possessed, though Marg’s was definitely – Sweeter. It was time for me to try the remaining Lamb Chop. One bite… No! Sorry, this does not work after what I have just eaten, too much of a Conflict of Flavour.
Walking from the the Travelodge along Gilesegate and then Claypath, we passed The Capital and the Rajpooth Tandoori, Hector’s objective was the – intimate and family run – Shaheens just outside the Castle. It is closed on a Sunday I discovered, Tuesday Lunchtime may be my only opperchancity now.
We were shown to a table for two at the far end where the seating area narrows. Marg had all the view, counted fourteen fellow diners and estimated the place to be a third full.
The Menu had the Mainstream Array of Curry one expects with a section on Balti also, the latter were a Pound or so dearer for no apparent reason. We both reached the Fish Curry list, at £10.95 for each of our choices, better value. Again, I never understand why Fish Curry can be more expensive than Meat.
On spotting the Karai Ayre (£10.95) – Fillet of Ayre cooked in the karai with green chilli, fresh ginger, garlic, tomatoes, onion and capsicum – it had to be. How many Curry Houses attempt to serve a Fish Karahi? However, the Mainstream was anticipated, no Desi here.
The Karai Ayre was delightfully Pale, reminiscent of the Excellent Machi Masala served at Glasgow’s 
The Macher Molee was Red, very Red. Food Colouring to the fore, and violating one of the key elements of 
Ayre, or Ayer, is Catfish I have now established. There was a slight Sweetness from the Fish as Sources suggest one can expect. It is good to find – Fish – identified, and not just classified as – Masala Fish. The Kick from the Masala was Modest, when the Fresh Green Chillies were bitten into, Gosh! The Curry was lacking in Seasoning, which should not happen with Fish, Freshwater Catfish, is there any other kind? The Quantity of Ayre was Sufficient, again I have been to too many establishments which overcharge for Fish then skimp on the Portion. Despite the Onion Overdose, I had no regrets ordering this, until…
Kenny is on holiday, his long Summer Holiday, and so is free in the daytime pro tem. He proposed a Curry Rendezvous, I proposed a new venue.
I phoned on my way into town and discussed our options. The Handi Gosht is sold in two quantities: £10.99 for a Regular Portion, £16.99 for Large. This is a system I endorse whenever it is encountered.
Whoever was on the other end of the phone convinced me that a Large Portion would be enough for two to share. We are used to sharing a Kilo of Lamb on-the-bone, just how large – Large – would be… no weight was mentioned. The phone-call was otherwise very precise, the portion size, Lamb, on-the-bone, Spicier than Medium, 16.00.
I suggested we have Mixed Vegetable Curry (£6.50) to accompany. This should lead to – The Excess – we are used to. I particularly enjoyed the Mixed Vegetables I had on my 
The Portion of Spiced Onions was quite Modest.
The Large Handi Gosht had more than enough Tender Lamb to share. The Masala was the Thick Mash that only the Very Best of venues can serve. The Vegetable Oil was collecting around the edges of the Karahi, can’t wait to dip.
The Mixed Vegetable Curry was served on a Plate, not a Karahi as before, a clearly Different Masala. The two Chapattis were served in a basket, Normal Chapattis, – Floury – is how Marg now describes them.
The Mixed Vegetable Curry simply did not Compete or really Complement. Potatoes, Carrots, Aubergine, Courgette and possibly Turnip all featured. The Aubergine was a Mush which gave the entire Dish the sense of being Overcooked. Aniseed was a Flavour encountered momentarily. The Spice Level was equal to the Handi, the Seasoning decidedly less. The lack of Seasoning and the too Soft Vegetables tempered the impact. The Mixed Vegetable Curry was Excellent when 
Marg was reminded that she enjoyed the Bhuna Gosht (£11.95) 
The Bhuna Gosht is what impressed so much on 
At Ambal’s the Masala is Seriously Thick and Minimal, as Dry a Curry as The Hector would hope for. Both Marg and Sandy considered their Bhuna Gosht to be – Too Dry. Unbelievable, we all have our preferences, for me – this is as good as it gets.
The Chicken Tikka Masala did not resemble the Tomato Soup Monstrosity that is served in the majority of establishments. This had a Proper Masala. Criss-crossed with what looked like Cream, this was a Worthy Curry. Tracey was impressed by – the Meaty Sauce. Less mass produced – was her second contribution. One wonders if people are disappointed when they are not presented with Cream of Tomato Soup? Other Restaurants should take note, Ambal’s have set a new Standard in Chicken Tikka Masala.
The others were given a Dinner Plate before their Mains, Hector was given a spoon! Surely I was not about to receive – Soup? The Karaikudi Yera Thokku was presented in a Large Soup Plate, fortunately the Masala was suitably Thick. Three Prawns for £15.95? I dug out a fourth, much better. Aye right. This was not what I had seen on my 
The Peas Pilao was spooned on top of my Masala, time to eat. Hang on, something was missing. After a few minutes it was apparent that the Hara Payaz Aloo was not coming. A Waiter was informed, he returned and admitted they had – messed up. It would come.
The Hara Payaz Aloo was finally presented. This was shared with Sandy who by now needed something to complement his Dry Curry. My reason for ordering, this Vegetable Curry is also served in a Thick and Minimal Masala. The Seasoning was a bit below the hoped for level, the embedded Spring Onion plus the Onion Topping provided – The Crunch. Adding Diversity to the Dining Experience, this is a very good Accompaniment.
Mein Host informed us that Dessert would be provided. Gulab Jamun arrived in an instant. Was this as an apology for the late arrival of the Hara Payaz Aloo, or because they had finally recognised that the visit would be reviewed on the