The Company have a tradition of Big Trips to celebrate Big Birthdays. Hector’s 60th may have been back in April, however, The India Trip with Marg complicated matters this year, six months later, here we are in Wroclaw. Officially this is Neil’s 60th Celebratory Trip too, but as he is not having Curry-Heute there shall be no further mention of him in this Blog entry.
There was a 12.30 Curry Rendezvous which loomed large and meant Marg never had her promised Breakfast of Coffee and Cake. Eleanor made First Contact, we would meet at Buddha Lounge (ul. Rzeznicza 28/31, 50-130 Wroclaw, Polska). At 12.28 Yvonne texted from the hotel to inform us that she and Craig would be joining us. A table for five was procured in the raised seating area of what is a very large room. With a balcony too, one wonders if this venue can ever be full; what did impress was the steady turnover throughout our visit, this is a popular restaurant.
A Lunchtime Menu was on the table – 20.00 Zl, not for us. Marg would have a Starter only. Lamb Samosa (16.00 Zl), her customary snack, was her choice. Eleanor, who typically orders Lamb in my presence reverted to Chicken. Butter Chicken (30.00 Zl) with Basmati Plain Rice (8.00 Zl) was her selection. The Hector ordered Lamb Achari (33.00 Zl) with Jeera Puloa 14.00 Zl) a potentially pleasing combination. This also avoided any discussion about Capsicum being present or withheld.
Craig and Yvonne had Mags in tow, they had found their way here with surprising efficiency, amazing how a map can be of assistance. The Menus were brought once again.
Balti Chicken (34.00 Zl) with a Two Chilli Rating and Plain Rice was Craig’s brave choice. Yvonne ordered Lamb Kadai (34.00 Zl) and a Roti (6.00 Zl). Mags went for Lamb Jalfrazi (33.00 Zl) and a Paratha (9.00 Zl).
Expectations were not high. Buddha Lounge is a Classic Mainstream, Curry House. In Europe, Chefs are reluctant to pile on the Spice, Curry also has a tendency to be Soup-like. When the Butter Chicken and Lamb Achari were placed in the table Hector’s heart sank. Soup. Eleanor’s worryingly – Red – Butter Chicken in particular looked like Meat in Tomato Soup, the Achari – Lentil Soup.
Butter Chicken
The Rice Portions were on the Large end of the scale, just as well, 14.00 Zl for Jeera Rice is an appreciable sum given the levels to which Sterling has plummeted in recent months, and continues to do so. The Fools who voted for Brexit know not what they have done. Hector’s Pension has been devalued by 20%. Thank you, Peasants.
Marg had bitten into one of her Pair of Lamb Samosas, she was keen to show me an Interior. It looked good.
Tasty and Filling. The Minty Yoghurt added to the experience.
Marg was happy, so too was Eleanor. Her Butter Chicken had a Kick which surprised me. Those who enjoy that sort of – Curry – enjoy that sort of Curry. That Curry-Heute is able to make a positive report on this Dish only adds adds to the Breadth of The Blog.
Lamb Achari
Hector decanted half of the Tender Lamb on top of most of the Jeera Rice. Soup. I was not overly impressed, I knew I would not be raving about this Curry. The Lamb was Delightfully Tender and in Double Figures, just. A Decent Portion, but simply Meat and Sauce, no Interesting Vegetable. The Masala was the Classic Indian Purée, at least this one had no Red Food Dye. The Level of Seasoning was Most Satisfactory this Curry too had a Modest Kick. I kept waiting for the Blast of Flavour associated with – Achari – there was a Hint, as I became closer to the single piece of Lime Rind so the Strength of Flavour grew, much better.
Adding Cumin Seeds to Rice – Simples – and so effective. I now had discrete Flavours blending on the Hector Palate, the Cumin complimented the Pickle. 
This was in no way bad at all. Mainstream Curry, it’s still Curry, but way too much Masala.
Had all six of us been eating simultaneously we would have needed a larger table. The arrival of the second sitting had enabled us to eat in comfort. As we finished so the remaining food was brought.
Chicken Balti
Craig’s Chicken Balti was in a Bucket, again very – Red. Both the Lamb Kadai and Lamb Jalfrazi stood apart from all other Dishes served to our table. The base of the Masala was identical to that served to Hector, however, both had Vegetables added.
Lamb Jalfrazi
Mags listed – Onion, Peas, Carrots and Capsicum. Her Paratha impressed too – 4 Layers were counted. Flakiness – was not reported.
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Lamb Kadai
How’s yours, Darling? – asked Craig.
I’ve finished – was my reply.
Lovely, the lamb is very tender. – was Yvonne’s reply. The sauce is lovely too.
Both diners on my right were well pleased with what they had ordered. Yvonne was pleased to mention Onion and Capsicum as being present in her Masala. Just how she likes it. Craig found the Spice Level to be within his Comfort Zone, just.
This has a bit of a kick to it. It is quite spicy for me. I can deal with it.
Having ordered a Roti, Yvonne did not need all the Masala that had come her way. Soupy Curry is better with Rice. Craig was able to finish her surplus, what was happening here?
That was Bloody Good. – was Craig’s final remark.
The Bill
267.00 Zl (£56.07). A Fair Price for Five Main Courses, Sundries and Various Waters. More than it was have cost us Bearers of Sterling when I wast last in Wroclaw.
The Aftermath
The Calling Card was given and the Curry-Heute Website shown. The Waitress who had dealt with us most had always been available and was never intrusive. She had wondered why all the Photos. I promised the Revue would be Positive. When I first saw my Lamb Achari I didn’t think it would be. Six Happy Diners.
Curry-Heute was considered. When Steve texted yesterday Curry-Heute was confirmed. Steve’s choice of venue – 
The usual table was taken, we were the first customers of the session, eight more Diners would assemble by the time we took our leave. The Complimentary Poppadoms and Spiced Onions were brought by a Young Waitress, no Menu was forthcoming. I asked if there was anything else I should try, e.g. New Dishes? Hari informed us that they may close next June, their quietest month, refurbish and produce a New Menu.
The Keema Padora arrived just as the Poppadoms and Spiced Onions had been dealt with. Just how much Lamb Mince was on the Bread? Chef had not held back, this was a Huge Portion. The Spice from the Onions was still very much on Hector’s Palate, the Heat from the Keema on top of this was the Double Whammy. This was Excruciatingly Wonderful, a Test. 
The Methi content was very much to the fore, Sheer Delight. Two Quarters each, and for once I acknowledge it has to be served in this manner, Filling. I could conceivably eat a Keema Padora every day. Three years ago I did order a Portion of just the Keema – 
The Lamb Gurmeet, served on-the-bone, never appears to be daunting, then one begins.
Steve was well ahead of me, he also had most of the Bones, the Sucky Bones too. He managed to wipe his Karahi clean then return to the Aloo Gobi, Steve doesn’t get out much. I asked Steve how he found the Seasoning. He was happy, I found it to be on the Limits of Tolerance. Strange, Hector is still not totally over his recent bug, have both the Taste buds and the Appetite been affected?
The Masala was Thick and not Excessive, indeed the photos prove this; the Flavour of Tomato was very much to the fore. The Egg and Mushrooms provided a Diversity of Texture, Different. What appeared to be Frozen Methi had been added on top as asked for, more Methi please. Perhaps I prefer a Sprinkling of Dry Methi.
A – Sexy Curry? Competent to Good, it still had the – Clydebank Curry Taste – which mysteriously prevails.
The Remnants were – Dinged – a somewhat carefree action. Hector has always been wary of reheating Curry in a Microwave. In the past one could hear the Salt Crystals destroying the Flavour. Perhaps the technology has improved in the twenty plus years since I did this? Anyway, I know that the Curry Cafes I frequent must be employing this method to produce Hot Versions of what is on display. Tonight there was no destruction/contamination, Pleasant. Still I did not finish what was before me.
The Company have gathered in 
Debs chose Chicken Saagwaala (£7.45), Mushroom Rice and a Cheese Nan (£2.50). On admitting that she and Jim usually share a Rice and a Naan, I suggested we do the same. Cheese Nan?
The appearance of the Chicken Saagwaala impressed, a Splendid, Thick Masala. This was not the feared Mass of Spinach with Chicken stirred in, nor was it the Creamy Spinach Dish served in Europe; though the Methi served here does have a Creaminess.
The Curry did look a bit Pale, better this than Food Dye. The Masala was the Standard Indian Purée, Thinner than I have been served on previous visits. Two Large Bones featured, neither were Sucky/Marrow Bones and so one may conclude that others received these. The Quantity of Lamb was Sufficient, as Tender as one would expect. 
Fresh Green Chillies, cut longways, added a Huge Kick. The Seasoning was a bit Down, so the Overall Flavour was not as Intense as one hopes for. The Handi was topped with Fresh Coriander and Methi. The latter may well have been Frozen Methi as Hector uses at Home. Whatever, more was required, this Curry did not have – The Wow Factor.
The Naan was Light and Fluffy. That one does not get to tear of Strips spoils the Fun of ordering a Bread. I limited myself to One Quarter. The Cheese added an extra layer to the Bread, an Experience, and not one I shall be in a rush to repeat. Hector has to be careful with Cheese, especially when an evening of Indulgence would follow.
20.00 is the latest I have ever dined at 
The Salad arrived, we all had quite a plateful. Oh, new plates were in use, new chairs also, the cumbersome ones have gone, finally. Slightly smaller tables may even permit another couple of chairs to feature.
The Scottish Haddock – I announced as the tray was placed in the mid-table.
This is Goshat Karahi on-the-bone, as Hector asks for it; this is Lamb Chops Achari. – pointing to the Karahi right under my nose. I had not spotted the Lamb Chops, they were shrouded in the Classic 
One would not appreciate the Wonder that is 
The Lamb Chops Achari was appreciably Warmer. Once again we marvelled at the Softness of the Meat. Pickle is not Dr. Alasdair’s Favourite, however he did this justice before returning to the Goshat Karahi. Mags and Hector probably did most damage to the Achari.
The Chapattis kept coming. Again in recent weeks I have had some some examples which were far from impressive. The 
We ate on, eventually it was time to admit defeat. We still had a Decent Portion of both Goshat Karahi and Lamb Chops Achari. Perhaps the Doggy Bags will find their way to Carnoustie?
Three Diners departed, we had been fed. The Novices declared their intention to return, one day.
Marg and Hector having Curry out on a Monday evening? 
I had noticed that the price display boards were still blank and the illuminated sign outside was still off. I had to ask if there was a New Menu. I think I heard Ayaz say there was no New Menu, just New Prices. Let’s not go there. The rare occasions that I sit upstairs are the only times I see the Menu, a full range of Karahi Interpretations on offer. Hector would stick to his favourite: Lamb Karahi, Spicy, Extra Seasoning and Methi, on-the-bone. Here lies Perfection.
A Mango Lassi for Marg and Mango Rubicon for Hector completed the Order. The Spanish Doris brought up the Drinks. Los Pollos Hermanos – I remarked when she entered the near empty Dining Room. She has no English, she may not even have been aware of the significance of her t-shirt. Who speaks Spanish? The Small Bottled Mango Lassi amused Marg who is used to the 
My immediate focus of interest was the number of Chops, anything more than three and there was a good chance that one would be coming in my direction. There were Four Chops.
No Spice Level had been stipulated, it was no surprise when by the third Chop, Marg was feeling the effects. She was happy to stop. I was happy to see just the right amount of Oil collected at the base of her Karahi for reheating purposes. Tomorrow’s Lunch.
Come to Hector! This Dish is Absolute Pleasure, all the criticisms of recent Pretenders were cast out of mind, this is Karahi Gosht as I have come to love it. Topped with Ginger Strips and the Chunky Fresh Green Chillies, there is Bite and Crunch, Varied Texture. The Lamb was a mix of Tender (non-Tikka) Chops and other cuts, one Sucky Bone was present. The Masala-Mash as Thick as only the Best Venues present, full of Flavour. No Ballast here, everything in the Karahi was there for a purpose. Ayaz had done us proud.
Dr. Stan and The Man from Bradford we discovered later had already dined at the 
Marg was the intended Company, however, erstwhile Colleague – Barbara – was having her retirement do this evening in Helensburgh. Marg had to attend, on any other night… Let the Curryspondents note that The Man from Bradford was also in Glasgow and made no mention of Curry. Howard would stand in for both events. Howard would have me mention another Band of which Michael Rother was an early member, Writers Prerogative, not in these Pages.
Akhtar sat with us whilst Chef #2 did – The Deed. I have not seen Chef Assif for some time. We watched the torrential rain – Nobody will be coming out for Curry. And so in came the next Diners, refuge.
The Karahi Gosht was Boneless, what happened? There was way more Masala than Hector considers necessary, but when the Masala is as Thick and Flavoursome as this, there can be no complaint. The Seasoning was a bit under for my Exacting Palate, the Spice Level was right up there. Hector had Curry! There was a Mass of Tender Lamb to be scooped up with the Modest Chapatti.
Howard was making an near endless series of – Mmmmmms – across the table. He had Sucky Bones. Well seasoned – was his first verbal utterance. Howard’s Desi was already making my Karahi feel Inferior. How often does this happen when we dine together? Unless we order identically, one has to suffer. There was nothing wrong with – 
The Soundtrack began, Projections appeared on the screen at the rear of the stage. After a few minutes Ms Soe Paing re-entered the arena.
Isi – from Neu! 75 kicked off the set. The Simplistic Lead Guitar of Rother over the steady Rhythm Guitar of Bargmann. Lampe ground out the Rythms a la Jaki Liebzeit. The table top housed various switches, knobs, oh the flashing knobs, from here the Background Electronica was controlled, Midi fully employed. With most of my Michael Rother Musik on Vinyl, and no Turntable currently connected, I am in no way versed with a knowledge of the various track titles. Some were obvious, from Neu! 75 – See Land and E-Musik. Michael made a special reference to Klaus Dinger since the latter was from his side of the album.
Communication on the stage was Minimal, perhaps they reacted to track calling from the audience of a few hundred. Deutschland Uber alles – was requested from the rear of the room.
It was an Honour to see a Deutsche Legend appear in my home town. How do I persuade Howard to go to Düsseldorf in December to see all of – Flammende Herzen – performed in its entirety for the first time?
Abdul came from behind the counter, hands were shaken, this was only our third encounter. Curryspondent John put it to me after my first visit here that Abdul was once of the short lived 
A Modest Salad and Raita were placed before me after a few minutes, plus a Bottle of Still Water, I had expected the Jug of Tap Water. No Sparkling Water was available. No sooner had the moment been recorded when the Karahi and Bread were placed on the table.
Hector likes to watch the Oil collect on the sides of the Karahi as the Meat and Masala settle, today’s offering had too much Oil from the outset. At the 
The Naan was a Good Size, different from that served in Indian/Pakistani Restaurants. I do not know if it was the perforations which made the difference, however, this Bread was more in the style of Bread served in the Middle East; not far from from a wonderful Israeli Pitta. Dipping the Bread in the Oil, as is my custom, did not give the anticipated – Wow. In fact, this was quite Unpleasant. The Oil did not have the Richness of Flavour of a Punjabi Karahi. This brought firmly to mind the difference between Afghan Cuisine and Punjabi. Only Salt and Pepper had been used, no Red Spices. Tomato Seeds were visible in the Masala, presumably no Onions had been used either. The Masala-Mash, if indeed this term was appropriate was more Pulped Meat than a Sauce. I was not convinced I had been given the best they could offer.
The Lamb counted sixteen pieces, mostly on-the-bone. So Tender, no complaints here, one could taste – The Lamb. The tip of my tongue was the assurance that the Dish was indeed Spicy. As I approached the bottom of the Karahi, so I had more Oil than anyone would wish, off-putting. Everything was now Cool, less pleasant.
Abdul was finishing what looked like a Rice Pudding as I approached the counter. He offered me Dessert.
And so we walked along to Naaz which advertised a 30% Discount on Sunday and Monday, ah well. The place was busy, Hector was half expecting the – Do you have a reservation? We were taken through to the rear and down some stairs. A secluded table for five was allocated to us, a very good locus.
The stairs were adjacent to our table. We were amused by the fact the Waiters pushed all the Meals on a trolley to the top of the stairs and then had to lift the entire caboodle. I suppose Curry is not heavy.
Rajastani Gosht – 
The Chicken Malaya was Yellow, Korma-esque, not for The Hector. This was totally adequate for someone who finds themselves in a Curry House because one Curry in a three night excursion in this Company is expected.
Marg grimaced, Onion Ballast was to the fore. Well, what did she expect? Years ago, Marg used to order Dopiaza then wonder why she ended up with an Onion surplus. In effect, Mainstream Curry Houses are serving Dopiza in a Karahi and passing it of as such. We both know what Karahi is, this was not. Why Tikka Lamb?
Hector decanted the Vegetable Pilau, the Portion was Large but not Excessive. Potato, Green Beans, Peas and Cabbage were the Interesting Vegetables. Mission accomplished, when the Rogan Josh was poured over, I would have the perfect Combination of Masala and Solids, Varied.
The Masala was the Standard Indian Purée, there was a Slight Sweetness, but not such that enjoyment was impaired. I would not regard it as particularly – Thick. As Graeme had noted, the Lamb was indeed Tender. Hector’s Meat Tally was into double figures, no Ballast here, the Tomato was not to Excess. The Masala was Well-seasoned, the Kick was Modest, then… as I ate on, so the Spice Level increased. What cannot be forgiven was the Lack of Fenugreek or Fresh Coriander. One cannot advertise a Herb-rich Curry and serve this. Ulverston’s Naaz Rogan Josh was as Mainstream as Mainstream Curry could be. It was Curry, and as I have written many times, I like Curry. This Curry should have been better.