There are Curry Houses in Casablanca, just not around the corner from Hector and Marg’s Apartment at Casa Porto, later, hopefully. This is our first full day in the Metropolis. Our Thirteenth Floor Apartment – Sophia – has a well stocked kitchen, as if the owner knew the requirements of the present occupant. Turmeric, Coriander Seeds, Chilli Powder, Cumin Seeds, Cinnamon Stick, Garlic Pickle Paste, Curry Paste, Vegetable Oil…. it was written.
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.
The Bill – 50p.
Onions and Tomatoes I had bought for Breakfast already. Here we go.
Following the Classic Curry Recipe a Masala was put together, the sliced Khadu would cook in this, no chance was taken with the Potatoes. Peeled then cubed, the Potatoes were boiled separately.
Our Guest for the evening was expected but had not arrived by sunset. Marg and Hector had to eat.
A Vegetable Curry
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.
Marg – The Potatoes were lovely and fresh, a good texture, they weren’t crumbling. The Khadu wasn’t mushy, the sauce was very rich.
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.
Hassan was the owner of Cafe Salma, having established one of Glasgow’s top Curry Houses, he walked away. Tomorrow we shall visit his current entrepreneurial activities. A Restaurant will not be part of this.
Meanwhile, Mustafa had his first taste of Planet Earth’s Greatest Food. It disappeared.
Hassan revealed that – Hassan – was his Glasgow Moniker.
Ladies and Gentlemen, I introduce – Mr. Lahcen Melloul.
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 
Lord Clive is Resident, Marg is in Wakefield, Bier and Hockey, respectively. It is the second day of the Glasgow Real Ale Festival 2015 (G-RAF) and Hector is back to work already, as a Volunteer. Volunteer, a term that takes me back to 
The Head Waiter moved some tables from the area where folk were queuing into the main dining area, our table was created. Hector is known at this establishment. The Sparkling Water was ordered, we were off…
Bypassing the array of Starters, Mr. Baig asked if we had enjoyed our Starters.
The Hector led the way, Lamb Bhoona, a Standard Curry from Yesteryear. Helping oneself meant the excess Masala need not be taken for what is traditionally a Dry Curry, the first encounter of this model was back in the 1970s. Keema Aloo, not on the standard 
En route along the multitude of pots on offer, Irram pointed to a plate of Fresh Ginger, Chillies and other Toppings – For the Haleem. Not tonight, well maybe later.
The Keema Aloo was much anticipated and was loved by all. It is amazing how The Company have taken to this over the years. The Keema Aloo was Absolute Perfection. Probably the easiest Curry to make, however achieving the correct balance of Salt and Methi takes skill. At the time of writing, one looks at the photo,…. Mmmmm.
Trotters, Paye, a Dish which most certainly has its roots in Poverty, the attraction was Meat on-the-bone. The Reality was a Fatty Residue. Done it, don’t need to again. Paye makes Haleem seem like a Luxury.
The Daal Kadu would be The Sanity Claus. The Haleem was considered, in fact most of The Company tried it, no complaints. OK, another chance.
The Lamb Karahi was the final Great Attraction, served on-the-bone, This was more than enough. Imagine I had Starters, I would never have reached this far. What is it about Buffets?
The Lamb in the Pilau appears to have been smothered by the Haleem. I still don’t get Haleem. To Hector, Kadu is a Vegetable related to the Pumpkin and should feature in the Curry-Heute Vegetable Curry Recipe (as yet unwritten). This was Courgette, not Kadu. Still, Courgette in a Curry, a first. Very Pleasant. And finally, the Lamb Karahi... there was Karela embedded in the Masala which I had not spotted when spooning. The Bitter Vegetable. This was Superb.
The day has finally dawned, Hector’s last day of work, last day of school. It’s about time I left school. Work no more, well not until tomorrow when I volunteer to help man the Foreign Bar at the Glasgow Real Ale Festival 2015 (G-RAF), see you there.
Curry was always going to be how Hector said his Farewell to Helensburgh. The 
The Main Course had to be the Dish Hector was denied on Monday – Achari Gosht. One Lady had Lamb Rogan Josh, the Dish Hector has eaten at this Venue beyond all others – Respect. The other Lady ordered Chicken Rogan Josh, one out of two… Steve stuck with his now favoured Lamb Methi. Ah, Methi.
Irfan insisted on fetching Rashid from the kitchen as I left for the train. Tonight may well be my last Thursday Night 
Just in case there is still someone out there who is not aware, this is the week of Hector’s Retiral. Thirty-Four Years Service at Lomond School, Helensburgh, one of Scotland’s top Independent Schools. This may explain the propensity for Curry-Heute Reports from far and wide, the holidays have been put to good use. With an Anticipated Audience in excess of the seating capacity of Helensburgh’s 
Favourable comments about the Food served this evening are too many to recall. Strangely, quite a few people admitted they had not been to the 
Mr. Baig (Mein Host) and his son, Kassif, were manning The Starters. These were being served rather than being on a help-oneself basis. Marg was up for Samosa and what looked like Lamb Tikka but turned out to be a (Minced) Lamb Kebab. Hector had considered bypassing The Starters so as to maximise enjoyment of The Mains, however, I found myself with pieces of Fish in Batter which was significantly different from any Fish Pakora I have encountered. Very Good. The aforementioned Wonderfully Spiced Lamb Kebab was another new experience, it’s too tempting to keep eating these – Snack/Starters. The Chapli Kebab was up to the expected standard. The star of the show was the Ribs which Mr. Baig insisted I sample. These were approaching the style of the 
The Young Waitresses were puzzled as to the time Marg and Hector sat once the debris from The Starters had been cleared. We were taking the time to let The Starters digest, something that people tend not to do in a Buffet situation. I never put away as much in a Buffet as would when tackling a Half Kilo.
The Lamb Lahori was on-the-bone, the Dish that seduced The Hector most. The Masala was Thin, the Meat was Very Soft, not the optimum scenario after all. However the Seasoning and Spice saved this Dish from Blandness. A piece of Naan was the sole Accompaniment. No more Bread.
Next up was a plate with Aloo Chana and the Lamb Nihari. The Masala in the Aloo Chana was Very Rich, again the Seasoning and Spice put this above the Average. With an Earthy Flavour, this combination of Chickpeas and Potatoes was a good break between the two Lamb Dishes.
Only a Modest amount of the Lamb Nihari had been taken. This Dish was Heavy in comparison to the Lahori. The Lamb was much more Cohesive but again served in a Thin Masala. A Killer Green Chilli was the only Vegetable contained therein.
The Kofta Anda was the final Dish to attract Hector. A stalwart of the 
Soft Ice Cream – Irresistible! The array of Desserts otherwise will never seduce The Hector. If there is space for Dessert, there is room for more Curry!
Yvonne followed 
