This is Hector’s final Curry-Heute from Paris in 2015. So far the score is One Win, One Draw, One Defeat, a bit like Scotland when we used to qualify for the World Cup Finals. The Cluster of Curry Houses at Passage Brady was visited yesterday and the New Delhi found to be competent.
Marg and Hector arrived at Passage Brady with great efficiency, it’s easy when you know where you are going. Hector also new exactly which Curry Venue would be visited today – La Rheine du Kashmir (80, 82, Passage Brady – 75010, Paris, France). Having chatted with The Chaps yesterday, they had convinced me they could cook a Hector Curry. Marg and Hector had to run the gauntlet past the other venues to achieve our goal.
Mon Host sat us in the Lane, one other Diner was inside. The interior had to be studied, the Decor was not subtle. In some ways it’s amusing that Indian Restaurants still think they have to look like this.
The Menu was brought but Mon Host knew something else was required. Once again I showed a photo of the expectation – Karahi Gosht – was Mon Host’s exclamation.
Can you cook this?
He looked at me, his expression was one of – well what do you think?
Lamb, Dry, Minimal Sauce, Sec, no Capsicum. You have Fenugreek? A positive nod.
He showed me The Menu – Lamb Balti – was their closest.
A Paratha too. I was asked which style – Plain. Sorted. I was now in their hands.
Marg chose a Fish Pakora (€5.00). A Bottle of Badoit would accompany. There is never a problem sourcing a Bottle of Sparkling Water in Paris, the price is also more reasonable than in the UK.
The Gate to Passage Brady has a sign on it clearly stating in French that this is a covered area and therefore smoking is not permissible. Sadly this is not enforced.
A Single Poppadom with Cumin Seeds was brought to fill the time.
No metal stand today. M
arg’s Fish Pakora arrived first. The Dips came soon after, the now standard Yoghurt, Tamarind and Pickle. Three Large Pieces of Fish Pakora made up The Portion. One more would have been given credence. Dry was how it looked, – Dry – was how Marg described it. More Batter than Fish.
When the Starters are not wonderful there tends to be hope for The Curry.
The Largest Paratha I have seen this week was placed at the edge of the table. This was actually the Ideal Size, who can eat a whole Glasgow Paratha? Flaky? This was Wonderfully Flaky. Perfect.
An elaborate Housing sitting on a Integral Candle Heater contained the Curry. I removed the lid and looked inside. Where’s The Curry? Way down inside, at the base of the Pot was some Meat in Minimal Masala. Once again I thought I also had Minimal Meat. Decanting was necessary, it would have been impractical to attempt dipping a Paratha into this receptacle.
Five, Six, Seven, the Meat content was easily into Double Figures. The Masala just sufficient, Tomato-rich, had a Viscous, Thick Texture. Dark Green Flecks of Herb were visible. This was Methi! Hector had a Parisien Lamb Curry of Quality!
The Spice Level was on the Low side, but this to Hector is less important than Seasoning and Overall Flavour. This was by no means a Five Star Curry, however, given what I have been served in the last two days, this was well above the Parisien Mainstream as experienced to date.
The Portion was definitely an Elegant Sufficiency. Mon Host asked if I needed another Paratha.
One is always enough. (cue Howard…) He admitted to having three or four with a Curry.
The Bill
€28.00. This appears to be the going rate for a Main Course, Starter and Badoit.
The Aftermath
The Assistant accepted the Calling Card. You’re from Glasgow! Maybe this made an impact.
We were all happy, a photo had to record the moment.
Four Parisien Curry Houses visited, I would recommend La Reine du Kashmir and the Villa Punjab.
I showed The Waiter the Photo form the 
We watched as a stream of Plates de Jour were brought downstairs, left on the table opposite, to then be taken outside. Metal trays with the Curry Portion occupying one of the three cavities, Rice and Bread the others. Very Puffy Naans stood out from the array of Food which passed our eyes.
Two Kebabs – was Marg’s first comment. They are usually served in Pairs. So much for – just a Starter – this would be quite filling.
The Standard Seven Small Pieces of Lamb, a Modest Portion but appreciably more than the Five from 
Eight Diners were already in situ this Sunday Lunchtime, two Ladies may have been arranging a Takeaway – Plat a emporter – as they say in these parts. We were shown to a small table for two midway between the other Diners.
Marg, in search of a suitable Starter, recalled the – OK Shami Kebabs – from 
Hector has no sense of humour when it comes to Food. This raised the hackles instantly. A Plate of Creamy Soup with a single Piece of Meat protruding. I had to count them. It took a while, was it really only Five? Indeed. For €11.50?
I ate, in a quiet rage. It is not often I feel this way when eating. I awaited the customary visit from The Waiter, none. The serving spoon was used as a Soup Spoon. This was so far from what I desired…
Villa Punjab (15, rue Leon Jost – 75017, Paris, France) is not far from Porte de Clichy where Marg and Hector are resident for five nights. The Plan is a Lunchtime Curry then something Parisien of an evening – Pizza, Spaghetti Bolognaise, the usual rubbish…
We walked in, nobody else was there. A small venue with about a dozen tables. The walls all had mirrors which creates the illusion of a larger venue. Mon Host brought The Menu, the Lamb section was very Mainstream. I was hoping to avoid the Sauce Pot. Keema Matter should surely get around this. This has to be prepared separately. A Pratha would accompany. The Bread prices were on the High side – €4.50 – for what would no doubt be Small in comparison to that served in the UK. Still, one does not have Rice with Keema Mutter.
Marg’s lunchtime tactic when Hector has Curry is to have a Starter only. She departed from Samosa and chose Pakora Allo. Hector refrains at this point from making any further reference to Café René.
The Keema Matter was presented in the same size of Karahi seen earlier. Due to being filled with Mince and Peas the Quantity appeared to be greater than the Co-diner had received in terms of Solids. This was a comparatively Wet Keema Mutter but thankfully not as Wet as I have encountered, the 
The Calling Card was accepted and in a hideous rendering of Franglais, I explained the orogeny. Interest was expressed, the Card was scrutinised.
India Palace technically was technically on our route home. Heading inland before we reached the Grand Mosque towards Boulevard Nafa, we found the India Palace (23-25 Rue Ahmed Mokri, Quartier Racine, Casablanca, Maroc) with relative ease. It was closed.
t tried, it was not available.
Poppadoms and The Dips were provided, the Poppadoms had the much welcomed embedded Cumin Seeds. This gives such an edge. I decided not to tackle the Lime Pickle less the Palate become distorted.
Four Shami Kebabs filled the plate, so much for another Source which mentioned Small Portions. Marg’s Salad was Substantial and well presented. Why this was – Tossed – who knows. It was the polite thing to offer Marg one of the four, before I knew it she had snaffled another half. Some Salad came my way in exchange, nice.
Hassan was seeing out his last customers of the day at his current business – a Gym, a far cry from the success that was one of Glasgow’s Finest Curry Houses. Marg went into the apartment to accompany Amel whilst Hassan took me round his work premises.
A Tagine was placed on the table – Fish. Hector had dropped enough hints 
Hector has been cooking Moroccan-style for some eighteen months but has yet to try Fish. Here lay a mass of Fish shrouded in Vegetables and Spice. From the outset it was evident that there was more than the four of us would ever manage. Tagine can be so close to Curry, this was a classic example. The Spices and Herbs, the lack of a Soup
y Masala, even before trying it the Pedigree was there. The Flavours – Mmmmmm. There was Tangy Blast at one point. The Olives, had they been Black originally? I ate, I studied, this I shall try to replicate soon. Truly Wonderful Food.
Good to his word, Hassan drove us all to the Plage/Beach for an evening stroll. Picking up his youngest en route we now had two little girls to amuse Marg. The Hotel where Hassan found Amel was shown to us. He went to look for a Moroccan Chef for his Glasgow Restaurant and found Amel. The rest is…
As we left the Medina this afternoon there was a brief financial transaction, Two Large Potatoes, One Khadu, Cilantro (Hector is abroad and so used – Foreign-speak – for Fresh Coriander). Tomato Puree was bought in our local store.
Rarely has Marg enthused so much about a Hector Curry. Served without Bread or Rice this was the full blown assault on the palate. The Seasoning and Spice level were exactly how one would hope. The Masala was Gloopilly-Thick. The Potatoes had been cooked through, it was a matter of stirring them into the Masala then topping with the Herbs. This looked like Curry, it most certainly was.
Hassan arrived just after 23.00. One is still learning about Moroccan customs. He brought his friend Mustafa who had very little English. From the moment Hassan entered the apartment he could sense the aroma of Curry. Strange how people walk in to Hector’s House and remark on this.
Drinks were ordered first, a Bottle of Rose at 250 Dirhams (£16.50) was ordered to share. Hector needed Bier too, a 33cl Bottle of Casablanca would complete the moment. Why is Bier always £7.00 a pint in 
Goats Cheese and Fresh Figs? This sounded like a Splendid Starter, to share. With Balsamic drizzled over the Figs, Cheese and the Lettuce Ballast this was remarkable. This will most certainly be served one day at Hector’s House.
Stroganoff needs a blast of Ginger, at least, to give it the required impact. When it arrived this evening with Tagliatelle, I was taken aback. This was a surprisingly good combination. The Quality of the Sauce was Outstanding. A Complexity of Flavours were contained there-in. This was easily one of the Best Non-Curry Meals Hector has enjoyed in years.
Marg was served Five Lamb Chops shrouded in a Herb coating. Artichoke and what Marg believes was a Mash of Turnip accompanied. Additionally, small Sides of Vegetables were placed on the table- Broccoli, Onion Rings, Eggplant, Beetroot and Crispy Celery. The Overall Quantity was Perfect, the prices were also reasonable at around £10.00 per Main Course.
To prolong the Pleasure there had to be Ice Cream. There was a choice of various concoctions, we both chose Vanilla and Caramel which came with a Chocolate Sauce and topped with a Glace Cherry.
The setting of Les Jardins de Bala is spectacular. The aforementioned minaret is well illuminated. The pool and interior courtyard of the Hotel also lend their ambience to this magnificent setting. One learns quickly in 
The French Menu at the door had convinced the Hector that something approaching Lamb Curry would be available. For those who take the Chicken route, the Menu was heading further East. Les Jardins de Bala advertises itself as an Indian and Asian Restaurant.
Bier and Wine were available, as ever Hector chose the Sparkling Water, ice cold. Two small Poppadoms were presented, the classic European Poppadoms with embedded Cummin Seeds. Always a good welcome. Starters were blanked, the appetite takes a while to recover in desert heat. 50 Dirhams (£3.30) for a Raita did look Suspicious. No Lamb Chops.
Around half a dozen good sized pieces of Lamb were smothered in a thin sauce then topped with Chunky Vegetables – half-cooked Onions, Fresh Tomatoes, Chillies, and Four Pieces of the Offending Vegetable. Lots of 
This was a Thai Curry, nothing Hector would choose. With Lamb and Potatoes, Marg instantly commented upon the Kick. She had not asked for – Spicy. Coconut and Cashew (Gesundheit!) Nuts too, certainly not a – Hector Curry. Marg thoroughly enjoyed her Dish but realised Chicken would have lent itself more to this style of Cuisine. Marg also commented on how chewy the Lamb was.
The Keema Naan stood apart due to the air pocket. The Mince interior was Minimal and had the tell-tale Donner appearance. By no means large, it did the job. The Garlic and Coriander Naan was Herb-rich. Both very fresh on arrival. Perhaps pricey for their size.
After a four hour stint at the Glasgow Real Ale Festival 2015 (G-RAF), Lord Clive of Crawley and Hector took a timeous break. The 
The Modest Salad was presented and remained untouched, however, the accompanying Hot and Spicy Red Dip was welcomed. This would complement the Lamb Chops.
The Lamb Chops were Hot, Spicy, Meaty, Savoury, Umami! One could just sit and order Portion after Portion, but that would defeat the purpose of the visit.
You’re Friends of (Dr.) Stan – he asked rhetorically.
The Real Man’s Curry arrived, Lamb Karahi topped with Fresh Ginger Strips and Fresh Coriander. The Methi was in the Masala. Clive’s Keema Mutter came in a Soup Bowl, this was deceptive. The Chapattis were Piping Hot, Light and Fluffy, Magnificent. The First Dip…. Rashid knows…
Clive was making headway with what was a Mass of Keema Mutter.
Those who have kept up with Curry-Heute in recent weeks will sense the Inevitability that Hector is fated to eat Chicken Curry in the near future, such is my current appreciation of Chicken Tikka as served in the Mixed Combo at Helensburgh’s