Two days in Deutschland means two Curry-Heute visits. ‘Twas a seriously early rise that saw The Chaps catch the 08.25 to Weeze which Mr. O’Leary still has the cheek to call Düsseldorf. Still the price was right. Three and a half hours later Hector checked in to the Ibis and was straight out for Curry, nobody else was up for it which they would no doubt regret later.
Jaipur Palace (Bahnstraße 72, 40210 Düsseldorf) becomes the sixth Düsseldorf Curry House covered in these pages. Of the six, this definitely ranks last.
Having studied the Menu online, I had already decided upon the Mutton Vindaloo (€13.50) with inclusive Basmati.
Jaipur Palace seats twenty eight. Arriving this Tuesday Lunchtime at 13.30, seven Diners were already in situ, another eight would arrive. A popular venue. They couldn’t have had what Hector had.
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 Mutton Vindaloo arrived in a ridiculously short time, was it sitting waiting for me? Perhaps this may be something to do with people’s limited Lunch Hour? The Curry looked the part, a Thick, Gloopy, almost Gelatinous Masala. The Quantity of the Rice was Generous, not Silly. Here we go.
WTF?
Not since Glasgow’s – Obsession of India – have I put something so unpleasant in my mouth. Given that the Ingredients for Curry are quite Standard, I had to conclude that there was an overdose of something in particular. Was it Tamarind? Then why so Unpleasant?
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.
There was an underlying Tangy Flavour to the Dish, probably down to Vinegar. I added the Lime Pickle, this drowned out the Unpleasantness. The Spice Level was acceptable, never a Vindaloo in UK terms. However, Hector has been given Seriously Spicy Curry in Europe, so it does come, but not here.
The Bill
€18.00 (£15.52) Expensive given the Small Portion.
The Aftermath
The Calling Card was given, I had to ask.
The Waiter assured me that I had not been tasting Tamarind. He went on to describe how their Meat is cooked in Sauce, not just simply boiled. In this way they achieved more Flavour and Tenderness. There was nothing wrong with the Meat apart from the Quantity. It was the Masala.
He quoted – Kitchen King Spices. As soon as I reach Brauhaus Schumacher around the corner, I looked this up. A box of Indian Mixed Spices is what I found. I purchased something similar in Aberdeen’s King Street once. Not sure how much to use, I put the lot in, Horrible. That is what I tasted today. I never forget a Flavour, this is one I never wish to experience again.
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.
The Silly Season is upon us, that time of year when our usual Berths at t’Local are occupied by Screeching Wumin. City Centre Pubs are a – No-Go Area – for the discerning Ale-Supper. It is a Friday Night, an Opperchancity to venture to one’s Local Takeaway – for Curry-Heute!
The Green Chillies gave the required – Extra Bite – this Karahi was suitably Spicy. The Seasoning was Marginally Under what could have led to the – Wow. Topped with a Soupçon of Herb, there was not the Quantity of Methi hoped for. In a Restaurant where one is a Regular, the feedback could be given and sorted for next visit. This is more difficult with a Takeaway, unless Mein Host has time to read this. Hector is becoming Regular, an ever increasing number of visits per year.
Back to the Rice. Long Strips of Onion were contained therein, this added to the Micro pieces of Onion in the Masala. Fortunately this was far from the Large Square Chunks that feature too often in Karahi, Onions served as they should be.
In Deutschland, Herb-rich Curry tends to be served in a Creamy Masala, this is less common in Scotland. The Lamb Methi at 
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 
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.
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