The Party was in full swing at the Suryaa Hotel, the last night of our India Trip 2016. Hector has encountered Bier at a reasonable price for only the second time on The Trip, however, the Final Curry-Heute was the #1 objective tonight. It was after 21.00 when Marg and Hector left the Hotel Compound and started exploring the New Friends Colony. The place was a hive of activity, hundreds of people milling around, just as many indoors at the various Eateries, and there were many. One final quality Lamb Curry, please.
Google Maps had thrown up Pebble Street as a possible venue. Menus were studied at a few locations, most places were Vegetarian. Rampur Kitchen (1st Floor, India Mall, New Friends Colony Community Hall, Delhi – 65, New Delhi, India) would to tick the boxes.
Rampur Kitchen is an upstairs venue, it was fortune that let The Hector sniff out this venue. Climbing the stairs in the spartan decor, the Restaurant was finally revealed. About twenty diners were in situ, many still enthusing about the final of the cricket tournament live on TV.
The Waiter brought the Menu which won me over immediately. The Curry would be served in Half or Full Portions. Unbelievably Hector considered the Half to be Sufficient.
Marg had to go for – Butter Chicken Boneless Half (Rs 350).
Hector wondered about the Mutton Lahori Qorma Half (Rs 350), would this be Korma a la Village (Glasgow)? There was no point taking the risk. The Hector Curry was described to the Waiter who appeared confident in bringing me Something Special.
A Vegetable Biryani Half (Rs 220) would accompany. This could be the Marg and Hector Accompaniment when we get home. The Lacha Paratha (Rs 50) had to be tried – Dough made with wheat flour and dry mint leaves. We were set, time to take in the – noisy atmosphere – and inhale. Hector was in his element. People like cricket, Hector likes Curry.
The Indian Table Pots arrived, to say I was on the edge of my seat would have been an understatement. The Lamb Curry, for I know not what the Waiter brought in the end, had the Thickest Masala encountered in India. The Oil was visible, but in no way excessive.
A Qorma – Something Special
The Lamb Curry, for I know not what the Waiter brought in the end, had the Thickest Masala encountered in India. The Oil was visible, but in no way excessive. From the menu, I knew what this Curry was not, and so a Qorma of some description lay before me.
Vegetable Biryani
The Vegetable Biryani had to be decanted first. Cauliflower, Green Beans, Red Carrot and Paneer were mixed through the Rice. Wonderful – was Marg’s comment on the Biryani. What has happened, we go to India and come back raving about a Vegetable Dish we have eschewed for decades.
Four Large pieces of Lamb on-the-bone were sitting in the Masala. The Spice Level hit immediately, too much for Marg. The back of my mouth, then the middle of the tongue, then the tip all went on fire. The Lamb was of course perfect, I have got away with left handed eating without comment. Pick up the bones, Mmmmm. Well Seasoned, there was a Tangy Flavour, everything about this Indian Curry in India was to my liking. The only negative, the Cauliflower in the Biryani was past its best. Flying tomorrow.
Butter Chicken Boneless Half
Marg’s Butter Chicken was everything she likes in a Curry, still? Chicken Tikka Masala may have been invented in Glasgow, this bore a strong resemblance – A Tomato Soup Shorva. People eat this? Too spicy, but bearable, enough chicken – said Marg. The Biryani mopped up the Excessive Masala.
Lacha Paratha
This was a Modest Size and served in Two Pieces. Flaky, but greasy – was Marg’s take. This is how Hector likes his Paratha.
Curry, described to my requirements, this was seriously sensational. One sees the end in sight, this is why I came to India. Tonight I had another excellent Curry. Do I miss my Punjabi Karahi?
The Bill
Rs 1181.00. (£13.12). In no way is Restaurant Food ridiculously cheap, the prices are far more favourable than the Hotels.
The Aftermath
The Calling Card was given, who knows where it ended up.
This was a Lamb Curry Hector shall never forget.
Back to the Suryaa Hotel, will anyone still be up? Party on!
India Trip 2016 – Day 8 – Agra – New Delhi – The End is Nigh
Late this afternoon The Group visited 
Tonight is the penultimate Indian Dinner, the last Indian Buffet in 
The Lamb Shank was on-the-bone as is the norm, the Sauce the customary Shorva. The Lamb tasted like Boiled Ham, there was no Seasoning I could taste, where was the Spice? This was Terrible!
The Bhindi Masala rescued what was already a Disappointing Meal, Full of Flavour, Very Dry, an Excellent Dish!
Pizza Hut will no doubt never appear again in the Curry-Heute Blog, however, the Menu deserves a special inclusion. Kadai, Kofta and Paneer, only in 
We were here to eat – Bland – Euro-Food. Black Olives with Pepperoni on a Deep Pan base, a Hector Pizza. No such luck today, the Veggie Supreme it had to be.
The size was perfect for sharing, as usual I ended up with the Larger Half. Our Chap finally brought the Sprite having been reminded – No Ice – for the third time. Not the best service. There’s more.
A pre-dawn rise, it might have been worth it. The first few hours of sunlight were spent at the expected highlight of the 
Fear not, Marg and Hector were transported with the rest of The Group back to the 
The Fish Cakes had me a bit excited. Fish Pakora is regarded by this Commentator as the Finest of Pakora. Fish Curry, when served well can be astonishing, as was experienced a few days ago at 
Having taken our seats at one of eight empty tables, the Menu was issued. Mutton Rogan Josh (Rs 310) was last seen at 
The Waiter let us choose our table, before doing so, I asked if they had Mutton and Bier. We took our seats.
Handi Gosht (Rs 450), a Classic. Hector first enjoyed this at Glasgow’s 
Vegetable Biryani
Paneer, Peas, Cauliflower and Green Beans were mixed through the Rice. A Meal in itself, but at home we would expect a Masala on the Side. It’s fab – said Marg, said in reply to my question. I can see us sharing this as an Alternative to the standard Vegetable Rice back in Blighty. As ever, there was way more than one person could eat. Just as well, given what follows.
The Waiter was keen to know if we were enjoying our Meal initially, then he sort of faded.
Lunch in an hour so would have been logical, however, those who do, decided that we had to visit this most 
The entire complex at 
A large table was set up for the Group of Twenty plus Guides. I took a seat furthest from the Breakfast Buffet, let The Others go first. I saw Adrian’s plate, that was it, today Hector is having an Indian Breakfast.
Sambhar, the few actual 
Having had – Bhaji – ‘explained’ in the 
Poori was the Bread of choice, something different. Hector The Adventurous, where’s my Karahi Gosht?
The Bill
The announcement was made, – Veg – would be a Vegetable Cutlet, – Non-Veg – would be an Omelette. No more Eggs for The Hector, I was also intrigued as to what a – Vegetable Cutlet – would be. I have never understood why Vegetarians go out of their way to make some of their Food resemble Meat. I also recall that no animal had ever been harmed in the creation of 
What does one do with this lot? Make a Sausage Sandwich! There was a Lovely Herb ad Spice Taste in the Ersatz Sausage, the Ketchup provided Moisture but spoiled the Overall Experience. Washed down with the Lime Water, the taste of the Coffee Sludge was erased.
A Meal on an Indian Train, – Tick. A pity we were not later in the day, I would have gone to visit the live Chickens in the kitchen before ordering Non-Veg.
The Waiters served the Starters. A Vegetable Something in Batter, a Fritter/Pattie, had a decent Kick. The starlight meant nobody could see inside, to be sure. A piece of Chicken was, well Chicken-like. Seekh Kebab! My first in 
A Potential Problem
Chicken Curry, the Masala looks Sound.
Mixed Vegetable – Minimal Masala.
Penne, Penne, Penne. Tarka Daal, with the above, no need.
Mixed Vegetable
Crispy Potato
The Bill
Quite a few tables were seen to be occupied as the doorman showed us in. The hierarchy of waiters was revealed by their uniforms. A Drinks Waiter was keen to serve, the Food Waiter had to be stalled. Club Soda (Rs 90) in the meantime. Sparkling Water! Sprite (Rs 125) for Marg.
After days on Chicken, Mutton was very much in mind. I spotted the – Fish Curry (Rs 550) – Fillet of fish cooked in special gravy with fresh tomato and herbs. It had to be. The ubiquitous Jeera Rice (Rs 200) would accompany. The Waiter insisted that the Fish Curry would serve two. We agreed on – More than Medium – for the strength. So far, so good.
Two accompaniments were set before us. As they were served cold it was decreed to be Salad, and therefore untouchable. Another Club Soda was required, 39°C necessitates the intake of fluids. I spotted the Maitre d’, a Chap sitting at a dispatch box at the head of the room, a la Sydney Greenstreet. Photographing the restaurant was difficult, too many mirrors, too many people might have wondered…
It looked good, it smelled wonderful. The Masala was a Classic Curry Sauce, far from Shorva. The Masala was not excessive, the Onion and Tomato Base visible. The Rice was enough for one and a half. There was a slight crispy edge to the Fish. Marg received a one seventh share of the Fish. She too remarked on the – crispiness and the kick. What – The Fish – was, we shall never know, – Masala Fish!
Marg could appreciate the Quality, so when I announced – This is the Best Curry I have had in India. – she was not surprised. Outstanding Curry!
At this point Mein Host disappeared, Mother took over, she spoke English!
To a tablespoon of Hot Oil, Yellow Lentils, which had been soaked overnight, were added. They were described as – Green – before soaking. Garam Masala, Cloves, Cumin Seeds, Crushed Bay-leaves, Black Cardamom, and Cinnamon Stick were stirred in. A lot of straining is going to be required.
Garlic Paste, Chilli Powder, Turmeric, Salt, Cumin Powder then Water were subsequently added to the Mix. Apart from the Lentils, this is similar to how one makes any Masala, c.f. 
Mother suggested that Chapattis and Roti are the same thing. So why do Rotis go Crisp?
Chicken – served in Shorba. This was Poor, Under-seasoned, minimal Spice.
Paneer – this featured Onions and Capsicum! The Offending Ballast was picked out. Again a Shorba. A waste of Ingredients – is what I noted at the time.
Aloo Jeera – served Dry, this was the best Dish on offer. The Cumin does it for me.
Tarka Daal – maybe I was just determined to avoid this to prove everyone wrong. Still, a Shorba by any other name.
Boiled Rice – just in case you have never seen it.
What appeared to be Lime Pickle made an appearance. Tina assured our end of the table it was Gunda, which is?
