The visit to Düsseldorf’s Tandoori (Immermannstraße 32, 40210 Düsseldorf, Deutschland) is a case of unfinished business. Hector located this venue last summer during Hector Bounces Back but ran out of opperchancities. Having spent the day travelling via Edinburgh and Heathrow, 17.00 was in fact time for Breakfast. The joy of Avios, not. In fact this trip was booked before the former Airmiles were devalued. British Airways? London Airways more like. Heathrow should be avoided at all costs, congestion in take off and landing slots leads to frustration and delays. We in Scotland have no BA Flights abroad – Directly, why?
It was chucking it down as the half kilometer walk from the Hauptbahnhof was undertaken. Tandoori provided shelter and refuge. A couple were already in situ, Hector made three.
Standing in a restaurant and waiting for a waiter to show can be frustrating. A Chap in the kitchen spotted me, still no waiter, eventually I was shown to the table adjacent to where I was standing.
The Menu had the usual German Interpretation of Curry Dishes. One Dish did stand out – Gosht Khyberi – Zarte Lammfleisch-Stücke in Ingwer, Knoblauch und Joghurt mariniert, mit speziellen Kräutern und Gewürzen im Tandoor-Ton-Ofen gegrillt, anschließend mit Tomaten, Zwiebeln und Paprikaschoten kurz gebraten
Tender pieces of lamb baked in Tandoor with special herbs and spices and sauted with tomatoes, onions and capsisam
This was ordered, without the Capsicum. At €17.90, this included Boiled Rice. Sparkling Water, as ever, would accompany.
Having taken the order, the Waiter returned to ask if I required – Spicy.
Yes please.
Hector is back in the land of the Cumin Poppadom. One and a half were presented with the usual Dips, Tamarind and Lime Pickle included. Very Tasty and Complimentary, of course.
The Menu advises that Tandoori is the longest established Curry House in Düsseldorf, 1984. One assumes the décor was quite different back then. This is now a modern and contemporary restaurant seating thirty five.
Half a Poppadom was left, as the French might say – One egg is un oeuf. The Tamarind and Pickle were retained, these are Standard Ingredients when Hector cooks Curry, they could add an Extra Something to whatever comes.
Gosht Khyberi
The Khyberi bore no resemblance to anything that might be cooked in this region, it was simply Lamb Curry. The Standard Masala was not excessive, the Basmati soon soaked this up. An Onion-based Masala, this was not the Mash that could have been presented given the Khyber reference. So why call it so?
Having withheld the Capsicum, there was an Overload of Onion Chunks, for the second time in a week, Hector started piling Onions on the side of the plate. Fresh Tomatoes and Ginger Strips had been added before presentation, these at least gave Diversity. There was a sufficiency of Meat, one accepts it was Lamb, slightly firm, but still Tender The Seasoning was below the Hector Preference, but the Kick was more than adequate. The Overall Flavour was somewhere back in time, Pleasant, but not Outstanding. Time to stir in the Tamarind and Pickle. Oh yes, now we have a Curry.
The Bill
€20.50. £15.00. Well within – Acceptable Parameters.
The Aftermath
A Waitress was now on duty. She brought The Bill and so was given the Calling Card. The Curry-Heute Website was shown, Heute works well in Deutschland. This was the first Deutsch Hector has spoken in months, where does it come from?
Now for some Altbier…
A Monday in Stirling catching up with Kenneth, who is not the Mythical Character some have claimed over the years. Curry-Heute was a matter of course, the Venue had not been discussed, the inclement weather meant that the nearest Curry House to where the taxi dropped us had a chance. Rana’s (37 Friars Street, Stirling FK8 1HA) had the Magic Term – Punjabi – etched on the window, the Hector Curry could be a possibility.
Two other tables were occupied. The layout gave an air of – Spaciousness. With partitions separating the wall tables, larger settings were mid-room, a group of six arrived as we completed our meal. Tablecloths were ubiquitous, Posh.
Once upon a time, Marks and Spencer sold Portions of Chicken Tikka Masala – for Two. This was quite a treat. They then added Rice and reduced the Portion to – for One. This was perhaps a decade and a half ago. Who would admit to buying this now, eh, Kenneth, eh?
Earthy – once more best describes this Curry Experience. We’re off to a good start then. The Masala was suitably Thick but way in excess of what was required, even with Rice to maintain the interest. The Mushroom Rice also added to the Overall Flavour, properly cooked Mushrooms, far from the tinned variety simply chucked in and served.
The Waiter asked the Customary Question. I could not fault this Dish.
It was 21.00 when the order was placed. Ayaz took a Large Karahi upstairs. Takeaways were sent out, some collected. Chef Rashid was being kept busy. Another Large Karahi went upstairs. Normally when the upstairs is busy one hears the footsteps, all was quiet. Hector had to investigate. A Family of Four Adults with maybe four young children had just been catered for. Another Group sat at the window table, Two Chaps sat at the table at the top of the stairs. Only the Family had Food.
Meanwhile across the table, Hector was in the full frenzy. A Half Kilo turned out to be Eight Chops shrouded in the 
Friday may just be another day in Hector’s week, but some traditions persist, Curry-Heute pre-Bier.
The Waiter looked familiar but there was no sense of recognition from him. Polite in the extreme, he took the order and noted – No Green Pepper – but had to ask what – What was the other thing? – in reference to Capsicum. He returned moments later to enquire about the required level of Spice – Spicy is good.
The wait was not long, a Plate of Earthy Rice accompanied the Bowl of Tawa. The latter was not the expected Light, Yellowish Colour. Less Yoghurt had been added so the Masala was less Soupy and much Thicker than would have been served back in the Halcyon Days of 
The Seasoning was Spot-on though the Dish was only Moderately Spiced, so much much for – Spicy is good. The underlying Flavour was very Familiar, Comforting, this was a Curry born in 
April 2016 Another one bites the dust… 
This was the perfect mid-afternoon snack. Snack? After Tuesday’s banquet at 
Mein Host, the most Modest Chef in Glasgow (?) only presented once the food was on the table. As one of the few who actually sits at the two available tables, he may have guessed who had been served.
As if this was not enough, the Largest Platter of Chicken Drumsticks ever seen was placed in the middle of the table. The Skin had been removed leaving White Chicken. This was very much in the style of cooking to follow. Jeera Chicken – was the nomenclature, Salt, Pepper, Cumin and a Fresh Coriander Garnish. To do this justice could run the risk of not being able to face the Karahi. This was Chicken, Simple, Sublime, Seriously Tasty.
It’s Red – was Bill’s admission soon after our arrival. There’s only three things in it. We would spend some time narrowing down the list. The essence of what Hector has come to know as – White Karahi – is the omission of Spices, especially Chili, Paprika, Cayenne et al.
A Vast Karahi containing possibly 2kg of Lamb on-the-bone caused a gasp. This is mine, yours will be along in a moment. As if…
Having 
Chust Sublime. Who ate the last piece of Vegetable Pakora also?
For those who still need convincing, the Bone Marrow adds an extra dimension to the Flavour. The Methi was mixed through the Masala rather than being just a Mass of Herbs as served in a Saag/Palak. The Seasoning was right up there, too intense maybe for some. Alan had asked for Fresh Green Chillies to be stirred in also, Rashid had not held back on the Spice. With the Tenderest of Lamb and Thickest of Masalas, this Curry was nothing short of Perfect. The 
Few venues serve a Larger Naan than the 
Marg’s Karahi Gosht was the little brother of what we had been served. The Lamb was very tender, lovely – was Marg’s platitude. She also reminded me how much she had enjoyed her Favourite Pakora. Meanwhile the mystery of Tracy and Lamb continued. She now eats Lamb Chops, but not Lamb, so Chicken Curry it is. Very good as always.
The Ladies had Doggy Bags, Hector left a bit of Masala, Alan cleared his Karahi. Four very Happy Diners.
The last day of a Real Ale Festival notoriously has limited availability, we were at the Surrey Oaks long enough to verify that the Ali Raj would in fact open today, and to peruse the on-line menu. My Fellow-diners have been to the Ali Raj only once, well one would hardly just be passing by. 
Maggie went for Surf and Turf – Chicken Sundorbon – Chicken and prawns, sweet and sour flavour. Not content with this, Saag Aloo was ordered as a Side, plus Lemon Rice.
Despite having arrived soon after opening time, there was already a substantial number of customers present. A large group sat in the rear – Kiddies Corner. The place was filling up. Having ordered no Starters I expected our Mains to arrive shortly after another table had their Starters, not the case. Time passed, The Full Robin, the Goldfish soothed. The Curry arrived.
Should have been grated – was her suggestion. Where was the Saag Aloo? This only appeared when The Waiter was reminded. A bit greasy on the side – was Maggie’s observation.
Every Grain of Rice was consumed, for once a Perfect-sized Portion. One Green Cardamom was left on the plate by the time I had finished. The Flavour was a Standout, Aromatic, reminiscent of the Rogan Josh served in the 
What was obviously Mein Host arrived halfway through our visit. Rather than give the Calling Card to The Waiter, I caught the eye of Mr. Ali, Mein Host. The Curry-Heute Website could not be shown due to a weak signal compounded by ongoing Vodafone-Samsung Issues.
e reminisced about the days of Bradford Curry when he used to eat Curry, Chapattis included, for £3.00. I had to congratulate Mr. Ali on the quality of Curry served here and promised that we will be back. The extent of the Bradford Connection was not fully established, here lies The Motherload.
Clive loves his Dansaak. Under Dansak Balti, the description was – sweet, sour and spicy. So what on Earth would a Pathia version of this be? Clive had to find out. Balti Chicken Pathia it would be, Pilau Rice was included. The Keema Naan was ordered regardless. We would struggle, we also had a time limit. If we were not on the required train, disaster.
Forty five minutes was the Delivery Time, hopefully this did not apply to the only Diners on the premises.
The Lamb Methi Balti Bhuna was identical to last night’s. The Punjab Balti & Pizza House had just passed The Curry-Heute Test. Once again, the size of the actual Balti was misleading. Packed with Lamb there was insufficient room to have Excessive Masala. The Spice, the Seasoning, this was Intense Curry. To have this on consecutive days was demanding, the mind once again wandered towards Fresh Vegetables. Only one of the two Standard Chapattis was utilised, such was the quantity of Curry.
