Hector is in Roma, it is two weeks since Polska, and I’ll try not to mention The Trip prior to that, as often. There was a 14.00 rendezvous at Piazza Venezia, Deep in The Heart of Rome. Hector had left it a bit late to try a Curry House in the cluster near Termini, instead it was Google Maps to find the closest venue.
Maharajah was Choice #1, on entering the half-filled Restaurant, the Waiter told me they were full, and asked if I would come back at 14.00. They weren’t, I didn’t. A classic case of not wanting to give a table to one person at a peak time. Il Guru next door did not open until later as I was able to confirm. This left Mother India (Via dei Serpenti, 148, 00184 Roma, Italia) some fifty metres along the road. It was empty.
The Lone Diner was shown to a table mid room at 13.10. By 13.20 a Chap in a Turban took a table opposite, he ordered Chicken Tikka. Minutes later a Group of Twenty Indians were marched though to the back where a Buffet awaited. I wish I had been able to have a gander. Two Americans were the final guests of my visit one ordered Chicken Tikka Masala, Glasgow’s great Curry Gift to The World.
Despite having consumed a considerable quantity of Lamb two days ago in Brighton, Hector felt up to some more. Mutton Rogan Josh (€10.00) accompanied by Jeera Rice (€4.00). A splendidly Large Bottle of Acqua Frizzante (2.00) would be the
liquid intake. At least Sparkling Water is cheap in Roma.
A Complimentary Poppadom was brought with three Dips. Tamarind! Hector is in Europe, it is about time this featured in more UK Curry Houses. The Lime Pickle I did not touch, it could have destroyed the Palate before I had a chance to sample the Rogan Josh. I made sure I kept the Dips, Tamarind and Lime Pickle can rescue many a Bland Curry.
When the Rogan Josh was placed on the table, the heart sank. Soup! This must be the Thinnest Masala I have seen in ages, Shockeroony. I have had Thicker Shorva, this was pitiful. What was the Onion Content in this Masala? There was Meat in there, somewhere, I counted. Five average sized pieces of Mutton. Five, for ten Euros. This was far from acceptable.
The Jeera Rice was big enough for two to share. Why does so much Rice get wasted? Who could have eaten all this Rice, and with what?
The Reader may deduce that I was not a Happy Hector. The Curry was poured over the Rice, Rice and Sauce would be the Lunch. Each piece of Meat was carefully rationed, I must not wolf them down too quickly. The Mutton at least was very Tender.
The Spice Level and Seasoning were Fine no problems. The Cumin Seeds in the Rice were the Major Source of Flavour on the plate. Without this, one is left to wonder what Flavours there would have been. There was the acceptance that this is someone’s interpretation of – Curry. It is not mine, and was far removed from the Punjabi Cuisine in the West of Scotland. Still, it was Curry, Hector likes Curry.
The Lime Pickle was stirred in, this increased the number of Solids on the plate, measurably. Now I had a Huge Spice Kick. Too little, too late. I ate as much Rice as I could. To say this Meal was a disappointment would be an understatement. This was as Mediocre a Curry as I have experienced, and the portion size was ridiculous.
The Bill
€18.00. A €2.00 Service Charge had already been added. Tip €0.00.
The Aftermath
The Calling Card was not issued. Where I sat in the Restaurant the signal on the Replacement Samsung was so poor I could not access Britain’s most popular Curry Blog.
Update
Closed @ 2019
The Rome Trip has started, Howard and Hector are having 
The place was empty this Wednesday evening @19.00, so any table was ours. The Modest Menu was provided, every page was photographed subsequently. The range of Dishes was realistic, no endless Tweaks. The Lamb Chop Bhuna (£9.95) put Hector firmly in the mood for Meat, no Vegetable Curry tonight. The price was also attractive, virtually half the price for the same Dish at 
Sparkling Water for Hector, Still Water for Howard. When the Large Bottles arrived I immediately asked the cost. Twenty years ago Michael was stung for a Large Bottle of Perrier just off Tottenham Court Rd, £7.00 back then was a fortune. £3.95 was within acceptable parameters for the size given, well maybe for the Sparkling. Who buys Still Water, ah, we are in the South of England, Tap Water is terrible.
With the Chettinad served spread across the plate, the Vegetable Pulao could only be dumped on top. So much for etiquette. Sweetcorn, Green Beans, Onion, Peas, Carrot Slivers?, Broccoli and Cauliflower, this impressed. The Quantity of Rice, and yes there was Rice in the bowl, was Sensible. All was set, The Waiter watched the photographic ritual.
As Curry, the Dish was Sound in terms of what was on the plate, but why did they think it was a Chettinad? The Overall Flavour was not South Indian, what was served was Excellent, had this simply been put down in front of me with the instruction – Eat, I would be raving about it. So, an Excellent Curry, but without the Expected Flavour.
The Seasoning – was Howard’s first remark. The Seasoning was indeed at the preferred end of the Salt Spectrum. Howard, known for his generosity, plonked a Lamb Chop on my plate. The Thick Masala on the Chops was nothing like what I had been served despite the similarity in appearance. Tamarind – was Howard’s next offering. I didn’t think so. Neither of us were sure, and there was a Flavour we have not encountered, something new, always welcome.
The Keema Naan was Donner-like inside, had a Favourably Light Texture and was served at a manageable Plate Size. Howard managed most of it, any Larger would have been a waste.
Marg insisted we walk from her Mother’s domicile to Sister – Kath’s, meaning The Other Four Guests were already tucking in to Poppadoms and a Mixed Vegetable Dip. Yes, we were late, and Hector is never late for Curry.
The Vegetable Dip had a great Tang, different from the normal Spiced Onion and Raita. Being a Saturday Night, and a Party in effect, some Oakham Ales were brought from The West to the City which some describe as an Ale Desert.
This is one of Hector’s Favourite Sides. I have never attempted cooking this Dish. Given the current Fascination with Vegetables, who knows? Al Dente would describe the Cauliflower and Potatoes. The Herb content confirmed the Efficacy of the Dish. Some more please.
The Dish that Hector feared having to eat without alternatives during 
These were shop bought, however, I had to congratulate Graeme on serving Quaity Naan, Light and Fluffy.
The Aftermath
A Carlisle Beer Festival on a Friday, because I can
I was given my choice of tables, but chose the small table to the rear of the ground floor seating area which has become – My Spot. The Chef acknowledged me as a I sat down at the hatch in front of him. After a gap of a couple of years, this place is beginning to feel like – Home – again.
The Menu was brought, straight to the Vegetarian Section. Something serious has happened to The Hector since 
design of the glass. A weird moment.
The Karahi and Rice were placed before me. I have been enjoying the Vegetable Rice on these premises since the days of 
The Overall Flavour impressed, the Spice was there, the contents easily digestible. The Potato Pieces had to be halved as one would do a large piece of Meat. I was loving this. The Variety of Textures in the Vegetables gave complete Satisfaction.
The two Fellow Diners were served Ice Cream. As always, Hector declined Dessert.
The Menu was studied once again, this time I spotted a Lamb Chops Platter, £21.99 for fourteen pieces, as opposed to £6.99 for four. Still pricey in comparison to other venues. With Dinner in just over four hours, the thought of eating a Mass of Meat did not feel appropriate. Mix Vegetable Curry (£6.50), would this be the same Vegetable Curry as served as Standard, so I believe. 
The Waiter tried his best to increase the Chapatis to two, I assured him one would be enough. A can of Mango Rubicon (£1.10) would complete the Order. It was then I noticed an instruction on the front of the Menu. Next time.
As before, two Pots of Dips were provided, looking around the room, I saw these untouched at other tables. Perhaps they should go the whole way and supply a Poppadom.
Served in a Karahi, it looked like a Karahi, not the Slightly Creamy Dish that 
Carrots, Cauliflower, Broccoli, Peas, Green Beans plus the Ginger Strips were the Interesting Vegetables. The Kick was Intense, the Seasoning just on the Limit. There was a Subtle Sweetness, I would deduce emanating from the Carrots. Hector has theorised about the presence of Carrots in the Masala of my 
ressive Curry. The Single Chapati was sufficient.
As 14.30 approached I observed that some of our Fellow Diners were having an Extended Lunch. The Foaming Ale was still being ordered. Bar & Restaurant it says.
Altogether now – Potatoes, Cauliflower, Peas, and Green Beans – the Standard Four. There was enough Diversity and Texture, each adding their personality, I am becoming used to this. The Masala was impressively Thick and in no way excessive. The Seasoning was acceptable, a Medium Kick, what was there not to like? There was a wholesome, Earthy Flavour markedly different than any Meat Curry. The more I ate, the better it became. Ah, the Cauliflower had the same Foostie Taste discovered in 
The Mushroom Rice came in a sensible sized portion, the Mushrooms were Fresh thankfully. The Curry and Rice was filling, Meat was not missed. Hector will be eating more Vegetable Curry in the foreseeable.
When Hector orders this Dish there is always negotiation about what should accompany the Meat. When Potatoes can be agreed upon instead of the usual 
Having decanted all of the Mushroom Rice for photographic purposes, Marg lost out. One Chapati did not go far. There was more than enough Rice to share. This time Hector had the better experience. Next time I suppose it has to be Achari Lamb.
Eleanor, who represented Hector at the Curry Awards earlier this month, suggested a Curry for All before watching the beat combo – Slow Train – later at the Commodore. On the train down to Helensburgh, Hector met Curryspondent Kevin. One would be surprised if he does not appear in person before too long in these pages.
Visits to Helensburgh are no longer a daily occurrence and so neither are visits to the 
Marg and Eleanor have found a Dish they both love – Mint Coriander Masala (£9.00). As ever Marg would have a single Chapati, Eleanor the Boiled Rice. They would share a Vegetable Pakora, Marg holds their Pakora in the highest esteem. Such are the expectations of the visit.
The Vegetable Pakora was up to Standard/Expectation, the Mixed Combo is definitely shrinking. The Lamb Tikka Cutlets are the Highlight for me, they are smaller than previously, and more chewy. Still, very Tasty. A smaller portion means it is easier to tackle The Main Course, maybe they could knock a £ off, at least.
One could tell, whilst taking the photo, that this was going to be Something Special. Before me sat the Thickest, Minimal Masala I have seen in over a month. With the Dried Methi and Fresh Coriander on top there would be four distinct Sources of Flavour. The Pickle was Intense, the Level of Seasoning was – Brave. This might not suit some, however, IMHO, this is how this Dish has to be to extract all of the Flavour within – Tremendous.
There was plenty of Tender Lamb, the balance between Perfect Paratha and Meat had to be calculated. One can leave Paratha, one hates leaving Meat/Masala. I should order the Mixed Combo to arrive afterwards, not as a Starter. (
This is really good – stated Eleanor almost immediately. The Mint Coriander Masala in Lamb is tried and tested. Tonight’s Dish was possibly different from the previous savoured. Eleanor was sure she could taste a slight Pickle Element, I was invited to confirm, true. The Masala was also darker, the advantage of photographic records. Amazing Curry! – was her verdict. Every grain of Rice was finished, the plate licked, figuratively. And why did we receive a portion of Pilao Rice that was not ordered?
Jamie, eating the Chicken version of Hector’s Feast for the first time was most certainly impressed. Thanks for the recommendation – was his contribution. For Jamie it was the Naan which stole the show. How Big? Crazy. What’s more, having burned up the calories before he arrived, he was able to eat the lot. There is a place in 
The Bill
Nigel, Mein Host at Staggs, has recommended the Nepalese Restaurant just across the street and so the Gurkha Bar & Restaurant (96 N High St, Musselburgh EH21 6AS) it was for dinner this evening. Calling themselves a – Bar – is one way of stating that they sell a full range of Drinks. We were here for the Curry.
By the time we had dismissed the – no chances – it was the usual Dishes to choose from. Most Lamb Dishes were priced at £8.95 – Methi, Bhuna or Karahi. Achari Lamb (£9.55) was 60p more and listed in the Gurkha Specials. This was Dr. Stan’s choice along with a Tandoori Paratha (£2.50) Also in the Specials was Bhuteko Khasi (Medium) – Tender pieces of lamb cooked with onion, garlic, green chilli and spring onion. The ingredients should avoid a needless conversation, however, I did ask for more information. It should be served suitably – Dry. A Stuffed Paratha (£2.50) would accompany.
The Bhuteko Khasi was presented with the Thick, Minimal Masala that was agreed upon. The standard version may differ. The Spice from the Dips was still stronger on the palate through much of the eating, though in time, Spice did emanate from the Lamb. There was very little Flavour, the Dish lacked Seasoning. The Spring Onion was a Topping and at least added a welcomed diversity.
This appeared to be very much a – Standard Curry. Topped with Tomato and Ginger Strips, this gave the impression of being the better of the two Dishes.
The joy of being home on a Saturday afternoon, the 15.00 Curry. The venue, the Curry House I visit most regularly – 
his Lamb Karahi cooked by one of his two favourite Glasgow Chefs. There is no need to describe the Customisations – what extras to put in, and what should never appear, understood. A single Chapati should be sufficient accompaniment.
Just in case anyone thinks otherwise, the Topping is Long Green Chillies, sliced, an Extra Kick, to supplement the Green Chillies cooked into the Mash. The Mash, Heavenly. The Seasoning, the Oil, how I have missed this, yet I have deliberately not come running here since the return from 
This was the sheer joy of having a Bespoke Curry prepared when Chef has the time to give it his all. Welcome back, Rashid.