Lord Clive and Lady Maggie of Crawley are in town, something to do with a coincidental line-up of celestial bodies tomorrow morning. Their berth was booked two years ago, so who could have predicted that a very delicate Clive would present this evening?
Curry was on the menu, but Clive has eaten only Bananas in the last couple of days. There is a Curry for every occasion, the Masala for Curried Eggs (with Pork Chops) would be ideal, not threatening in any way. By preparing the Rice with Mushrooms and Peas, a Dry Dinner was possible, Pork Chops an option. Eggs are an alternative to Pork Chops. The Masala is a simple Onion and Apple Mash. The Lemon Juice gives the bite.
In the end, Clive settled for the Rice. This left all the more for Maggie, Marg and Hector. As the photo shows, Marg went steaming in. A Simple Sauce, always a winner, and perfect for the occasion.
Will Clive recover full fitness? How many Curry reports will follow this modest Blog?
The weekend approaches, will Clive’s appetite be totally eclipsed?
That John and Hector would go for Curry-Heute after the day trip to Carlisle was never in doubt. The choice of venue was up for discussion. A Special Request was sent to 
Ayaz, Mein Host, must be amused, tonight he saw the circle completed. Ayaz was ably assisted by his Brother/Cousin Rana. However, the main cause for celebration was to have the Curry cooked by the hands of Chef Rashid.
Whilst we waited I risked making a nuisance of myself. Some Chaps at the adjacent table had ordered Pizza, this always amuses. That so many people come to this venue for the Pizza must say something about the quality, hopefully I shall never find out. Photo? Permission granted.
Sheer Joy, that is how Wonderful the Karahi is as served at the 
John loved his Curry but was intrigued as to how mine differed. He was finished first and so was happy to dip some Chapatti in the Mash at the base of my Karahi. More Methi – was his observation.
Stated at the start of the Main Courses was the proud claim: No curry house stereotypes!
Bhuna Gosht Adraki – Intensely cooked lamb with ginger, a specialty of Hyderabad – would be Hector’s Choice. This should be Thick and perhaps tending towards Dry. For a moment I considered asking for Potatoes to be added but then the consideration – let’s see what comes – prevailed.
The first dip of the Paratha was near scalding, patience. This gave me time to study the Paratha. The tell-tale sign of quality was manifested by the flakes of cooked Mince which gathered after I had broken the bread. This is how Hector now expects his Keema Paratha to be served, with the Mince pre-cooked. None of this pink, Donner-like nonsense.
The Parathas were again Thin and Flaky with a bit of Crispness, definitely the Best of Accompaniments for this Superb Dish. We ate, three of us perched on stools, behold the plastic forks. Steve had to stand.
Doris called through to the back, the Kitchen. Mein Host, Sham, came out and The Hector Curry was described: Tender Lamb, Methi, Dry, Thick Masala, Seasoning and NO Capsicum. Sham was happy to do this. Parathas? These were not on the Menu, Sham said he hadn’t done one in ages – Plain, Flaky. Sham said he had been just about to go home but would stay to cook for us. Doris was bemused. Poppadoms and Dips were immediately offered – on the House – said Sham.
Sham brought out the Curry himself. As soon as I saw it, I knew. His colleague brought the Parathas, again spot on. The Aroma in Nice & Spicy is Heavenly, the Taste-buds were in overdrive, and this was merely in anticipation.
I feel as if I’ve been eating for twenty minutes and I still have twelve pieces of Lamb left.
The Paratha was so good I had to hold it high. We were in that – Special Place. Not since 
It was during the last visit to the 
A Lady brought the Modest Salad and Two Dips, Raita and the Red Chilli Sauce. She is Spanish and speaks next to no English. Just another Crazy Dimension to add to the 
Minding my own business, the Three Lamb Chops I had to enjoy were how I like them… Dark and Crispy on the Exterior, not too Moist inside. Charcoal and Spice, this was a Lamb Chop, or three.
One could see Dr. Stan’s anticipation. It matched my own. Meanwhile Marg observed the bone content, she is becoming used to it.
The Lamb Karahi was not too Spicy, enough. It’s all in the Flavours. Dr. Stan instigated a comparison between this Lamb Karahi and the Goshat Karahi at 
The Bill
This Curry was Piping Hot, we had to let it cool before the enjoyment could begin. If this was a case of what could be rustled up, then Gosh! Lamb Chops and Boneless Lamb featured along with a Sufficiency of Potatoes. The Customary 
We thoroughly enjoyed the 
From the first mouthful Hector was taken to – that Special Curry Place. One has been trying to describe the Pleasure that is 
There was an outburst of Mmmm- fantastic on my right. Dr. Stan was loving it. With the subtlest of Sweet and just a hint of a Creamy Texture, the Goshat Karahi is Dining Heaven. The Lamb on-the-bone separates so easily, the Joy of Glasgow Curry, 
Meanwhile Across The Table
The monthly RSGS lecture at the Victoria Halls is always preceded by a Curry, traditionally at the 
There was a sufficient gap between Starters and Mains, a Couple took seats on the Dias where I usually sit when dining alone. Four Seated Customers, however the Takeaway Trade was brisk.
Both Karahi and Plates were cleared, – pleasant – was Steve’s take. Our last Curry outings together were in 
The Bill