The Rome Trip has started, Howard and Hector are having an afternoon in Brighton en route. After visiting a couple of New Pubs, for me at least, there had to be Curry-Heute. Google Maps took us to Preston Street, a case of deja vu, all over again. The Akash Tandoori was the intended destination, walking down the hill I spotted Bombay – Indian Cuisine which Marg, Lord Clive and Lady Maggie of Crawley had visited with Hector two years ago. There is no Akash Tandoori, instead River Spice (17 Preston St, Brighton and Hove, Brighton BN1 2HN, England ) was selected, a random choice in effect.
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 Shri Bheema’s In Aberdeen. I was nearly there when – Chettinad – was spotted, I would have to ask. One never knows, maybe it will be served in the Classic Shorva-style, hopefully not. Regular Readers know that the Indian Mango in München has set the Standard for this Curry. The Waiter was consulted. Firstly I confirmed that this was a Bangladeshi Establishment. Chettinad is a South Indian Curry. Hector’s preference is Punjabi Cuisine. Here we go.
The Waiter volunteered that the Chettinad (£9.50) was a Dry Curry with a Thick Sauce served Madras Hot. Unbelievable! I did not put these words in his mouth, Masala, surely. Lamb Chettinad it had to be, with Vegetable Pulao (£2.95). I asked for the usual guarantee, this was not a problem.
Howard did what had to be done, he chose the Alternate Dish, again with Vegetable Pulao and a Keema Naan (£2.50)
Water
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.
Behold The Dry Chettinad!
The Curry was as good as the Waiter’s Word. Hector was well impressed, exactly as described, it can be done. One now wonders why this version is such a rarity. Fish was not on the Menu, so I asked if Fish Chettinad was possible. Next time in Brighton I shall give advance warning.
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.
I should explain why I am doing this.
The Calling Card was handed over. I am an International Curry Writer.
That’s the first time I have ever called myself that – I said to Howard. It is true, I am, check the list of Cities/Countries down the right column.
Time to Eat
Chettinad usually has a Smokey Aroma and Flavour from the South Indian Red Chillies, this interpretation did not. Instead, Curry Leaves were mixed through the Meat plus Large Onion Pieces. The Seasoning was Under, the Spice Level was indeed around – Madras. The Quantity of Lamb was well into double figures, a lot of Meat. The Quality of the Lamb was also remarkable, Tender indeed.
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.
Lamb Chops Bhuna
Again, the Curry was spread across the plate, Howard followed suit with the Rice.
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.
Six well-fired Chops made up the Portion, Howard was attacking the Bones with vigour. A big bitter flavour – was Howard’s description. A very odd Curry – his conclusion.
Keema Naan
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.
The Bill
£35.75. £7.90 of this was Water.
The Aftermath
Hector left the premises impressed, an Excellent Curry, however, maybe an extra Blast of Flavour was required in the Chettinad. Howard remained Puzzled.
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.
Hector chose to split his shift to enable Curry-Heute. Jim told me where not to go, I had pretty much decided that the choice of venue would be the Koh-I-Noor (40 New Sneddon St, Paisley PA3 2AZ), less than a ten minute walk from the Town Hall.
I was given a small table at the rear of the room. There was a assumption of – Buffet – I asked for the Menu. Methi Gosht (£8.95) was listed under the Karahi Dishes. The Ubiquitous – Green Peppers – were listed as the Unnecessary Ingredient. Rogan Josh (£7.95) would be the fallback.
Decanting the Rice, it was pleasing to see Fresh Mushrooms and a Sensible Quantity of Rice, the colour Orange was puzzling. The Curry was carefully arranged, the photo captures the Thickness of the Masala, nothing Runny here. The Spice Level was exactly as asked – Hotter than Medium. The Seasoning was a tad under. The Waiter returned to once again assure me there were no Green Peppers. The Lamb was plentiful, into double figures. What happened to the – Methi Blast? I could see the Herb Presence, but could taste nothing distinctive, the only let down.
A Pleasing Curry overall, way better than that served 
