L
emmy has joined The Immortals! Unbelievably, four years have past since I last saw the Man. Here is a link to the gig.
The return from Aberdeen was via Edinburgh dropping of a Niece. For this favour, Hector was on a promise – Curry-Heute at the Lazeez Tandoori (191 Dalry Rd, Edinburgh EH11 2EB). Two of four tables were occupied as we entered around 17.00, two Chaps dining, a Lady waiting for a Takeaway. We took the best table, for four.
Having consulted a very reliable Curry Blog, it was established that Hector would require Lamb Karahi with the customary requirement. Mein Hostess insisted that the – Dreaded Vegetable – was already in, then decided that there was none left. Methi Gosht (£6.50) was the fallback. Strange, in previous visits withholding the Capsicum has not been a problem.
Marg sought Keema Mutter (£6.50) preceded by Poppadoms, Mango Chutney and Spiced Onion. These had to be paid for. Ouch. As ever, Marg opted for a Chapatti (90p) and Hector a Plain Paratha (£1.95).
The Poppadoms were warm when the Young Chap behind the counter stepped out to deliver. Marg remarked on the Spiciness of the Onions. The clue was in the name. Very Modest Portions, the 80p for each was hardly justified.
With four tables and twelve chairs, Lazeez Tandoori is exactly the type of venue which Hector prefers. Cheap, Cheerful and Authentic Cuisine, no Pretensions. Marg prefers the Ambience of a formal Indian Restaurant.
The Breads both oozed Quality. The Paratha was Perfection, Hot and Flaky. The Keema Mutter looked the part, a quick sample was required, Oh yes. Marg did find it to be too Spicy. She wolfed it down as one does when a Curry is considered thus.
The Methi Gosht was a Disappointment. This was not what was expected and not what was served on the first visit to Lazeez. The curse of the Food Critic, the photo of the original version is included for comparison purposes (the smaller one). What was served tonight was a Saag/Palak Gosht. Hector seeks Minimal Masala with Methi, not a Plate of Herbs with added Meat, unless I deliberately order this.
Still, the Spice and Seasoning were spot on, the Lamb was amazingly Tender, right on the edge. How to cook Lamb to the limits before pulping, skill. Marg asked how many pieces of Meat – Nine. Not the Largest of Portions, again when compared to the boast of our first visit about the ampleness of the Portion. I asked Marg how many Peas there were in her Keema Mutter. No reply.
On our first visit, Marg was denied Ice Cream because the freezer had gone off. A Kulfi was required today.
As we came to the conclusion of our visit, a Crowd of Chaps entered.
Table for nine please.
The Bill
£21.00. This was rounded down. Appreciated. It also means that tipping felt inappropriate..
The Aftermath
The Chaps were accommodated. Consider that of all the Curry Houses in The Capital they chose to squeeze in here. This must say something about the Fayre. Their flyer says it all –Punjabi Cuisine
Hector arrived early at 
Lamb Chettinad (£12.95) the Classic South Indian Curry was tempting, however, the expectation would be a Shorva Accompaniment, again as 
Despite the warning, Sandy chose Rogan Josh with a Plain Naan. Graeme nearly went for the Madurai Meen Kuzhambu but wondered why Cod had to be brought to Aberdeen. He would replicate The Hector Curry. Graeme 2 considered something different(for him) Nalli Nihari (£16.95). When he ordered this I could not hear the first word, was it Haleem? If so, well, regrets he may have a few… Boiled Rice to accompany.
A Chap who would later be revealed as Mein Host brought two Pairs of Pani Puri to the table and a jug. He introduced the Pre-starter and invited us to swallow in a oner. This was necessary once he had filled the Puri with the Tamarind Based Sauce. Tangy, Excellent. This was the first time The Other Chaps had encountered Pani Puri. Hector was introduced to Pani Puri in 
With three Curry Houses in Bridge St. alone, 
The Waiter returned armed with Curry. The Bhuna with Methi was placed before The Hector – Gosh! If 
The Rogan Josh had the Mainstream Masala, Thin an Onion-based, Soupy Masala. The Nalli Nihari was the expected Lamb Shank served in Shorva. I never got close enough to determine if this was the same Masala as in the Rogan Josh. The photos will not clarify this either. The camera has been taking over exposed photos of late. Euan, who we met up with later, reset the Lumix, after today, normal standards of photography should be restored.
This was an Excellent Curry, easily the Best I’ve had outside of Glasgow/Bradford in some time, perhaps years. The Lamb Portion was Sufficient, the Meat was Tender and there was a hint of it actually giving rather than simply taking Flavour. I was too busy enjoying the Curry to count The Bits. Thick with Methi, the Herb Experience was to the fore.
Madras is where the staff at 
Hector spotted Cumin Tandoori (401-405 Union St., Aberdeen, AB11 6BX) during the last visit to Aberdeen in the summer, why has nobody thought of this name before? Clever. Other Sources have Cumin Tandoori as a worthwhile venue. When mentioned in passing today to a niece who is an Aberdeen Resident, Marg and Hector were informed that it’s always quiet. That suits us, it is the eve of the first part of this Season’s Madness.
Marg immediately commented on the healthy Mushroom content of the Rice. Taking her share there was plenty leftover. Even after The Hector Plate was covered there remained Rice that was never consumed. Still, a far cry from the Bayern Rice Wastage of 2015.
Foostie, was the first Taste to be encountered. From where? I never did identify the source, it may have been the Lamb or the Mushrooms, there was no way I could source the Occasional Blast of Foostiness. That it disappeared in a flash meant I could eat on. The Lamb was Seriously Tender but gave off no Spice or Flavour. The Dish did seem to be Under-seasoned, however, I had just finished making the Soup for tomorrow, Hector’s Soup is Well-seasoned. Marg thought my Palate may be confused. With a Fresh Coriander Topping I wondered if I should have asked for Methi to be stirred in too? It took a few moments for the sense of Pickle to manifest itself. The Pickle Add-in looked different from the norm. It could actually be eaten. This was quite an impressive Curry, with an Ample, Excellent Paratha and Fresh Mushrooms in the Rice for a change.
This was a Most Satisfying Meal.
Unsurprisingly, Hector managed to Dip some Paratha into Marg’s Masala. This was a much Thinner affair and similar to the Classic Thin Onion-based Masala that is served Ubiquitously, even in Germany as encountered last weekend. There was a decidedly greater Kick in this Masala. As for the Chicken, time to let The Lady do the talking.
The Chapatti had to be dismissed halfway through the eating, too crisp. Fortunately there was plenty of Paratha to go round. Marg knows better than to rave about Chicken (to me) but anticipated that a Butter Balti could only work with this Meat.
er favourite – Baileys. With the newly enforced strict regulations, this left Hector to finish the Sparkling Water.
Update December 2017
Lunch in Freising, late afternoon Sustenance at Kloster Andechs. 
The MVV Day Ticket is also valid on the RE trains to Freising, much faster than the S Bahn, and so this was Hector’s mode of transport. Rain, haven’t seen that since I touched down on Friday afternoon. It was a dreich walk through Freising, firstly to Bombay on the Main Street, then back through Marienplatz and up the hill to the Freising Brauhaus. In the gloom the lights were on at the New Indian Palace, a welcome sight.
The Menu had been studied on-line well in advance of the visit, whilst Fish was an option, it looked as if Lamb would be the choice. A full range of Lamb Dishes was available, the Menu was set aside.
A Poppadom with the embedded Cumin Seeds was brought with the Classic Three Dips. The Cumin Blast was Wonderful. This was the first thing to hit The Hector Palate with any distinctive Force of Pleasure in my four Curry Outings on this trip.
The request for Minimal Sauce had been ignored, at least it had an Onion-based consistency. Topped with Fresh Coriander and Ginger Strips, there were Green Specks in the Masala, the Methi?
The Lamb pieces were Large and in double figures. The first few were Very Tender, some required more chewing. There was a lot of Food in front of me. Pity so much Rice would be wasted.
I would not class this Curry as being Outstanding in the Spectrum of Curry-Heute, however, I have had much worse, especially in the last few days. This was a Most Enjoyable Curry, well worth the trip.
By now the family had gone and a late arrival’s order had been taken. Time to introduce myself formally. The Calling Card was handed over and the Curry-Heute Website shown. I concentrated on the München entries. 
With an appetite larger than it should have been, Hector headed out to locate Nigin – Afghanisches Restaurant, Cafe, Bar, Cocktail Bar (Neuheuser Strasse 15, 80331, 
Hector’s dinner was sitting on the table in front of him! Wtf? I have waited longer in a Hamburger Joint, well longer in a Kebap Shop. I don’t think this did the credibility of Nigin any favours. They could at least have pretended it had not just been scraped out of a pot.
earlier at Indisches Fast Food Imbiss, I was taken by surprise.
The Lamb was Beautiful, don’t think I’ve posted this before. Very, Very Tender. As the Large Pieces were broken up, so the plate was filled with an almost Substantial Portion of Meat. The Waiter had provided three Dips, one was Scharf. Careful, too many of us have been caught out here. Some was stirred in, nothing, try again, nothing, Scharf? Do they know what this word means?
The Menu was studied at leisure. Vegetarian, Chicken, Lamb and Beef all featured. A Fish Curry was what I had in mind, no such luck. Lamb Alu (€8.50) it would have to be.
One would eat off this Rice Platter. As is the Bayerische Way, more Rice than was required but not totally excessive. Then came The Curry. The Wean and I both received a Karahi of Meat, mine was also filled with Potato. Straining, ever so subtly, I could see that the – Chicken Bhuna – had become a Karahi of – Mixed Vegetables – Dark, Mysterious, a pity The Hector cannot approach strangers and ask if I can photograph their Meals? HECTRE – Licensed to Photo!
One has to accept that Shorba is Authentic Curry, Menus should state clearly that this is what will be served. When in the mood for Shorba I go to the 
The Shorba disappeared into the Rice. As the Beef and Potato had only their own Flavours, they gave nothing back. Shorba = Soup, use the Spoon. Ah, Bisto! This is when I have to write this Dish off. The Flavour was that associated with Packet Masala one buys in the grocer, once. Spice and Seasoning were non existent. Herbs? Forget it. There was nothing sitting before me that could make me accept that this was – Curry. It most certainly was not Lamb Alu.
How much have I missed a Fisch/Lamm Chettinad at the
Hector is back in 
The premises were substantial. A seating area to the left was bypassed as I approached the inner seating area. A Table for two was allocated. The tables are close to each other, perhaps this gives then better flexibility. Two Ladies sat in my line of sight, about a dozen other Diners would frequent Sangeet during my visit.
It had to be Lamb. Kartick Pura Bhuna Gosht (€19.00) appeared to contain The Ingredients which Hector looks for in Curry. It also avoided any unwelcome inclusions. €19.00? A bit steep, but Rice was included. This Dish had a Three Chilli Rating.
A halved Poppadom was presented with three Dips. There was no Tamarind, and the Poppadom did not have the customary embedded Cumin Seeds. The Sparkling Water took an age to arrive. Division of Labour?
Today, Excess was taken to the Extreme. The Waiter spooned some Rice from the Platter on to my plate. What was left would easily have fed two more people. Do they Reclaim or Bin? There is no point considering Bread whilst this custom prevails.
The Kartick Pura Bhuna Gosht looked very Mainstream. With a Thin Onion-pureed and slightly Creamy Masala that is so typical of Deutsche Curry, one has to question if the term – Bhuna – has been understood. Far too Wet. The discovery of Ginger Strips was a welcome sight as the Curry was spread across the Rice. This would not be just Meat in Sauce, the Ginger gave the welcomed – Crunch.
The Meat Content was impressive. Having devoured some of the Lamb, there was still double figures left when I remembered to do the count. The €19.00 began to feel justified. This was a Mass of Food.
The Paratta (£2.50) served at Akbar’s is Reliable, very Flaky. John, still following the Hector lead ordered one too, as did Chris. Naveed announced he would bring Plain and Garlic Naans for The Table with an assortment of Rice. Mr. Boyd could enjoy his Rice without the outbreak of war. The order complete, he returned to inform us that Capsicum was already in the Roshan Lal. The order for three stood, however, Hector as may have been mentioned, finds this Ballast to be abhorrent in Curry. The Hector Curry was changed to Lamb Karahi. The Menu says Karahi Gosht comes with a few bones, it didn’t last time.
The Chops numbered Five, as opposed to the normal Four. However, the Shriveled Chops were visibly smaller than those served on previous visits. One bite per Chop before gnawing. The Chops were Very Spicy and cooked to Charcoal on the Periphery. More Charcoal than Meat was an exaggerated note. Still, they went quickly, very enjoyable. 
Potato and Mushroom Puree looked Sound. The Chicken Nambali looked – Yuch! It was exactly as described.
The Wonderfully Flaky Paratha in hand, the Masala was dipped. Spice and Seasoning were to the fore. The Masala was Dark and more voluminous than would be served in Bradford. The Lamb was cut Bradford-small and there was plenty of it, no Bones. There was a lot of Lamb, it would take Hector and age to finish this Dish. Knowing that eating an entire Paratha and all this Lamb was impossible, I did the usual: enjoy the Paratha whilst it was Fresh then concentrate on finishing the Karahi. Still the Spice and Seasoning were dominant. The distinctive Bradford Herb Flavours were not there. The Karahi was so Spicy it was difficult for any real Flavour to emerge. John had asked for his Roshan Lal to be – Phal – Hot. Comments awaited.
Tracey and Katie fared better, almost. Tracey was convinced the Paneer had been made on the premises – Not as rubbery as supermarket Paneer, which impresses. The best Paneer I have ever had.
Katie concurred with Tracey about the Paneer but also stated – The spice covered the flavour, very hot, can’t taste much else.
It was time to introduce myself to our Excellent Waiter. It was not his fault that The Chef had lost the plot. Naveed had stated that – Asian Style – meant – Spicy, however, an Experienced Chef should not present a Dish that has Spice mask the Flavour.
The Dry Methi had been soaked along with Curry Leaves for a good hour, as recommended by the Chaps at KRK. The aroma of Methi in the Kitchen was Splendid. Cumin Seeds, Black Onion Seeds and Four Cloves were also fried in the Hot Oil before adding the Tomatoes. By the time the Salt, Pepper, Chilli Powder and Turmeric were added, there was quite an Aromatic Ambience in Hector’s House. Some Frozen Coriander complemented the Methi and Curry Leaves.
I have always thought I can make a Curry replicate the appearance of any Curry served in a Restaurant. Today this was not achieved.
The Final Visit of 2015 to 
Four, Two each. Wonderful. Spicy, Succulent. Why did we order One Portion?
The Aloo Gosht was on-the-bone. A Lamb Chop was part of the mix. Mags ate until she was sated.
Meanwhile across the table, Hector got stuck in to the Sizzling Mash. The Ginger Strips and Fresh Coriander Toppings always add to the experience. There were no Sucky Bones or Lamb Chops in the Karahi Gosht, still….enough bones. With the Seasoning, Spice and Methi exactly as required this was once more simply a joy to eat.
served at the