Daft Friday – was the name given to this evening back in the University days. On this night, few fear to tread outdoors less one encounters – Amateuris Drinkerus. It was therefore a rare Opperchancity for Hector and Marg to spend the evening together, Curry-Heute was suggested, it is written.
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.
A Young Lady served us, it would become obvious that this was her first shift. She knew nothing of the Dishes on offer and so recorded everything meticulously. But what to have?
The Menu was written on various boards on the walls, the terms – Mainstream – was never more apposite. Hector settled for Lamb Punjabi Garlic Masala (£6.95) with Vegetable Rice (£2.35); for Marg, Chicken Makhani Masala (£6.95) and Pilau Rice £1.95). Once upon a time, the original Akash in Helensburgh used to serve an Excellent Makhani Masala, topped with Cheese. Daal Makhani is one of Hector’s Favourite Sides, where available, a very Savoury Dry-tasting Dish despite the Soupy texture. We would see. I asked for my Punjabi Garlic Masala to be topped with Dry Methi. This was duly noted.
The Bill
£18.25. More on this to follow.
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 last visit). A board had a hand written Buffet offer: Weekend Buffet £14.95, £13.95 otherwise. However, it was the – £19.95 Buffet with 4 Drinks – which stood out. Interesting. One wonders what constitutes – 4 Drinks – ?
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?
After a most acceptable wait of some twenty minutes, our Takeaway was presented, Complimentary Poppadoms attached.
@Hector’s House
Marg already had her fingers in the Poppadom bag, hence the photo of the remnants. She announced that a Takeaway suited her more this evening, it had been a long week. The various components were revealed.
The Vegetable Rice had three large pieces of Green Pepper prominent, these went straight in the bin. What was left was a Large Portion of Rice with Potato, Cauliflower, Onion Chunks and Mushrooms. No Green Beans. The Lamb Punjabi Masala had a generous Topping of Dry Methi, beneath lay the Masala whose Colour and Texture suggested Daal, but was a Standard Puréed Masala. Eight double-sized pieces of tender Lamb were present, Sufficient. Too Sweet – was the initial reaction, time to stir in some Methi. It was then the Red Garlic Paste was uncovered, why Red? Hector loves Garlic, but to taste this alone, too much. The Melange of Masala, Garlic Paste and Methi improved the overall Flavour, Synergy, this was not. The Spice Level was – OK -, the Dish was way Under-seasoned, it was Curry, nothing to get excited about.
Two more pieces of Capsicum were unearthed and set aside. I then realised that I was in a hurry to get this Curry finished. The Rice was overcooked, to the point of turning to Stodge. There was a Strange and somewhat worrying Flavour from the Potatoes. A Very Average Curry was being ruined by the Accompaniment. Extra Rice can always be saved for later, tonight it went straight into the Capsicum-laden bin.
Marg was in her element. This is exactly what I needed! – was her proclamation after the first mouthful.
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?
Hector: I wouldn’t buy a Takeaway form Bombay Grill again.
Marg: I would.
Postscript
It came to pass that on Saturday night, the remnants of the Chicken Makhani Masala and Pilau Rice were placed in the microwave. The Rice was visibly way better than the Stodge I had attempted to eat yesterday. An Orange-Yellow, Creamy and Puréed Coconut laced Masala is not a Hector Curry. Four pieces of Chicken Breast were the Solids. It is ironic that in the week when Hector finally found a Chicken Curry to his liking that I would find myself eating this. My customary parameters of Spice and Seasoning felt irrelevant. Sweet, Sickly, not for me.
Below this level there is none; or Chicken Tikka Masala perhaps?
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.
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