..with a little help from the New Karahi Palace.
Yesterday some Lamb Chops were defrosted and marinated overnight in a Garam Masala and Yoghurt Mix. This morning some leftover Masala from a recent visit to the New Karahi Palace was also defrosted, to be added to Hector’s own.
The Standard Masala was prepared using a combination of some Chopped Frozen Onions and Fresh. The fridge gave up some Cherry Tomatoes which were past using as Salad.
With no rush at all, the tomatoes and Onions were given plenty of time to mash before the Spices were added. When the Mash was fully achieved, the Karahi Palace Masala was added.
In theory, Lamb Chops should cook much faster than Mutton Cuts, so with as much hope as expectation, the Chops were added still with their Marinade Coating and cooked for some twenty minutes. Some Frozen-Fresh Coriander was stirred in, need to purchase more Frozen Methi.
Until Hector learns to make his own Chapattis, Boiled Basmati shall remain the Accompaniment.
The Results
A very worthy creation, IMHO. With leftover Masala, this was set aside, the process can now continue.
The Curry was served in the same Metal Bowls as at Hector’s House. No need to decant. The Oily, Viscous Onion-based Masala looked Luxurious. The First Dip was sheer Pleasure. This was as good a Curry Masala as one could hope for, full of Flavour, but nothing to make this Diner go – Wow! …just very good. Eight pieces of Lamb were provided including one small Lamb Chop and two pieces Lamb on Sucky Bones. As one who prefers – Something Else- a Vegetable – in a Curry, I decanted the Onion and Tomato from the Salad and mixed it into the Masala, much better.
Seating about thirty, The Chennai Restaurant is smaller than was 
The Shorva was spooned over the Rice, Eight decent sized pieces of Tender Lamb were revealed. The South Indian Aroma was Powerful. Although none of the Dark Red Smokey Chillies were present, the Classic South Indian Flavour appears to have been achieved through Black Pepper. This was a well-Seasoned, Spicy Curry, full of Flavour. If there was Coconut, it was drowned thankfully in the Masala. Aromatic and Spicy, a change indeed from the usual Hector Curry. I thoroughly enjoyed this, way better than that experienced in another 
The Waiter was intrigued by The Calling Card. I showed him Curry-Heute, he rates 
With the sun beating down we walked to Govanhill, to work up an appetite. Mark had been warned, minimal food intake prior to the visit. Shkoor was texted on Monday evening – Please feed two. That is all that was required, the rest takes care of itself.
The Interval was most appreciated. Chef Arshad had taken his bow before the Karahi arrived, the place was slowly filling up. At 15.00 we had arrived to see the Lone Diner finish his meal, by 16.00 half of the tables were occupied. The new furniture has not arrived, the décor is bright and welcoming, the tables cumbersome, they could fit in more. Two Plants are now in situ between Takeaway area and the seating area, no Hanging Baskets, yet.
For Hector, today completed The Ultimate Curry Trilogy – my favourite Three Curry Houses visited consecutively, this has never been achieved before. Lamb Karahi at 
Today’s Masala was the Thick Mash associated with this Interpretation of Karahi. Was it lighter in Colour than the Norm? Punjab heading towards Afghanistan was the Hector take, perhaps one is dreaming still of the White Karahi. The Masala looked so Simple, just how do they achieve this Wondrous Curry?
Between Bury and Kirkby Lonsdale lies Bradford, sort of. Hector’s Volkswagen Passat (Diesel) knows the road well, exhaust emissions are minimal, they say. For a change, Hector fancied Mughals on the Leeds Road, Marg had never been. The Venue was stowed this Sunday morning, The Locals here for Punjabi Breakfast. At 11.40 were were advised there would be no Menu available for another fifty minutes. They know their business, we left.
Lamb on-the-bone Methi Achari, Chapattis – was the request given to Omar. Achari does not appear on the Menu at the 
The Portion was Five, Marg would eat Four, guess what! One was kept back for Hector. The Chops were tremendous. Marg coughed after her first bite, the Spice was in-your-face, the Marinade sound. Watch for Marg having Lamb Chops as the base for her Preferred Curry in the months to come.
Two Young Waiters were running the show, apparently. The Newspaper-style Menu has gone, instead a Bound Menu was provided. The Menu was Modest, not excessive, the Expected Starters, and Mains were there, we were here for the Excellent Karahi.
Karahi was well defined. How to order was clear. Choose your Meat, Boneless or not, choose your Oil – Vegetable, Olive or Butter. There is still no choice of Portion size, the Kilo or nothing. Knowing that Marg would appreciate Boneless Lamb, it had to be. Last time we had Butter, very demanding. Normally I ask for Tweaks, – more Seasoning, more Methi. This time it was take it as it comes, £24.95 for this Incarnation. Marg would inflate The Bill by ordering One Poppadom, Dips were already on the table. As we were in Manchester I suggested we have Kulcha as our Bread Accompaniments. Two were ordered at £1.25 a Pop, most affordable.
Two Poppadoms were brought, Marg particularly liked the Mint Raita, not for Hector. The Sparkling Water was now Mango Rubicon. No Sparkling Water available.
This ticks all my boxes. If every curry I had was this good... One Happy Diner.
That IQ have not, until now, been mentioned in these pages is testimony to the rarity of their performances. IQ’s logo does appear on every page of Curry-Heute, check the Header. Tonight was their second appearance at Bury within a year, – Other Duties – prevented Hector being present in October 2014 for the – Road of Bones – tour.
The sun shone brightly into the room giving a level of illumination that was going to make photography difficult. With my every move watched by Mein Hostess, the process of eliminating the contents of The Menu down to one Dish was underway. Fish at Lunchtimes is a preference, especially when the level of Curry Intake has been so self indulgent. Karahi Fisch, this has worked well this week. I asked for the – Ohne Paprika – Mein Host was puzzled. We were speaking half Deutsch, half English. The Lady spoke up, – You must have capsicums, no capsicums, no karahi. I was not to be dismissed. You can use other vegetables. The straightforward Fisch Curry seemed to be the compromise, no Interesting Vegetable for Hector. 
There was an extended and precise discussion about the required level of Spiciness. In Erlangen they are prepared to deliver Curry in the Extreme, the 
Towards the end of the last Intensive Tour – 
Green Beans protruded through the Masala, Courgette, Carrot, Broccoli, and the Onion was Minimal! The Portion was Huge!, in balance the Fish was actually less in proportion to the Vegetable Matter, however, Hector was once more in his element.
21.05 – A Cumin seed dislodged, bliss!
Three stops on the S-Bahn took us to Isartor, 
Excellent – was Clive’s summary. He has been here often, he knew what to expect, it was delivered. The Aloo Paratha was well stuffed but a bit Limp, was it needed? Bunkers.
One wonders how many people in the UK would take to this. The Company have seen it over the years, some prefer Lamb to Fish. How close is this Curry to Stir Fry? It is a Karahi Gosht interpreted for The Hector Palate. Magnificent.
Both Waiters asked after – Your wife -. It was somewhat ironic when Marg phoned as I put the first piece of Lamb in my mouth.
Herr Battra presented a portion of Mango Cream, essentially Lassi on a plate, this was refreshing.
Erlangen has featured well in these pages since the birth of Curry-Heute, it felt strange walking past the Impressive – 
There were four fellow diners on entry at 20.15, The Waitress greeted and let me choose any table. A table for four was chosen adjacent to – Her Spot.
I pointed to the Karahi Gosht (Dry). Ich esse nicht Paprika – said Hector trying out Stewart’s advice, – Auch Minimal Zwiebeln. This would hopefully avoid the Onion Overdose when Chefs cannot add Bulk to Curry without resorting to Capsicum. The Waitress went away to check, all was well, the order accepted. The Menu began by describing the Ingredients, Methi was second on the list. Hector forgot to have Methi added, Koriander was promised, allegedly.
A single Cumin-infused Poppadom was brought to the table and the candle lit. What a scene. Without The Dips, the Poppadom tasted even more Powerful. The Sparkling Water came in a 0.5l Bier glass, Perfect, no small measures here. It could possibly cost as little as a Bier, such is the way things are in 
The ratio of Meat to Vegetable was acceptable, Potatoes offered the Interesting Vegetable Factor, never Ballast. The Masala would have been reported as Standard, Thin, Minimal Onion-base, not significant, except… There was a Kick, yes there was a Kick, the Kick kept coming… this was Vindaloo Strength and more… was this the hottest Curry ever served to Hector, certainly the Spiciest ever served in Deutschland ! Congratulations – Spice is not everything, however, at least the Chef had the Courage to Spice the Curry, how much Bland Deutsche Curry has Hector eaten in the last forty years?
The Bill
The Fish had been cut into cube-like pieces and was into double figures, Plenty! Who knows what this White Fish was however the required Flavour was there. The Masala was topped with slices of Lemon, this provided a Citrus Flavour also. In Fish Curry, the Seasoning should be a matter of course, this was, the Kick was Substantial. There was a gasp at one point when Hector bit into a Seed, this Curry had a decent Texture and was full of Flavour.
With the vaguest of names, these Dishes could have been anything. Karahi Murgh – Clive was probably the first of our group to make positive noises – This is very good. Very – was raised to – Extremely – by the time he had finished.
Chicken Taj Mahal – Jim uttered – Fantastic! As a man who loves his Curry, but never takes photos of them, Jim was most accommodating. Nice and Nippy – was Jim’s take. We had all asked for our Dishes to be – Scharf – rarely is this delivered in Deutschland.
The Tandoori Mix arrive Sizzling on the Iron Platter just as it does in every British Curry House. The Meat was piled high, Chicken, Lamb Chops and Jonathan’s first ever – Tandoori Prawn. Lots of Meat – was his next utterance. Rice and Naan with a Tandoori is potentially – Dry – in the extreme. There was no call for Tomato Soup to be poured over this. I couldn’t fault this – was Jonathan’s concluding remark. The Pair of Lamb Chops even had Hector salivating, they looked The Real Deal.