Hector finds himself in Chester, Chesha’ (sic) for New Year. Whilst the Majority of The Company found a Pub Chain selling English Fayre to be sufficient, Hector was true to form and found a Curry House open for business in the early afternoon. The Chester Tandoori (39-45 Brook Street, Chester CH1 3DZ ) was first noted on my last trip to Chester when Brook Street was discovered linking the Karai Lounge to the Kash Taprooms. Curry is definitely available on this street.
Hector was The First Foot of 2015 but was soon joined by a Group of Three then further families. In England, New Year’s Day is more or less open for business, whereas in Scotland virtually everywhere is closed. This is why we go away for Hogmanay and the aftermath.
I was hoping to find something different, Tasty, The Menu had some Interesting Diversions. Delight, Lamb Yakhni and Shehnal Gosht. Delight remains a mystery, however the Shehnal Gosht is Lamb Shank with Herbs, inviting.
I asked The Waiter which Dish had the most Powerful Flavours, I needed something – Ultra Tasty – Lamb Yakhni was what he suggested. This is a Lamb – Yoghurt Creation. Few Dishes at the Chester Tandoori featured Tender Lamb specifically, Meat was the option. Given the likelihood of another testing day, Vegetable Pilau was chosen as The Accompaniment. Ballast. The likelihood of a Soup-like Curry also made this the viable choice.
The Trusty Samsung did its best to amuse me whilst I waited. However, one could not help but overhear the conversation of The First Three. Bier would accompany their Curry, evidently they had not been up until 02.30.
If Yoghurt had been used in the preparation of the Masala in the Lamb Yakhni then this was manifested by the Light Flecks. This was not a Creamy Dish, indeed the Red was puzzling. The First Taste revealed a Sweetness. Patia came to mind but this was far removed from Patia. The Aniseed, Cardamom and Cloves took this Dish in a different direction.
The Masala-Soup was absorbed by the Vegetable Rice which featured Cabbage, Peas and both Sliced and Diced Carrots. Diced Carrots. The Combination worked well. Indeed the Hector Palate was stimulated. Was the Meat actually Lamb? The Firmness suggested otherwise. The Overall Portion of Curry and Rice was substantial, more than enough food for this time of day.
Far from my usual preferences this is what I needed to kick-start the year. Two Staff enquired as to my progress, I had to assure them that all was well.
Curry #1 of 2015. There is more to life than Karahi.
The Bill
£16.70. A couple of quid above the average perhaps. However, this was indeed a Good Feed.
The Aftermath
Hector accompanied Marg to Breakfast: scrambled egg, bacon and toast. People eat this? However, we have another New Year Tradition – Nando’s – when Hector orders Chicken!
The Hector Curry was as Dry as anticipated. The Mushrooms in the Rice were tinned, not wonderful, and the Achari may have been lost between table and kitchen. Still, this was a Bradford Curry packed full of Flavour.
Craig too was in his element once again, waxing lyrical about the splendour of Bradford Curry. 
The Ladies loved their Fish Curry, one each, they could have shared. Both were defeated halfway. I sampled some of Yvonne’s. The intensity of Flavour was astonishing. Should I have ordered Fish? I’ll be back. Meanwhile Craig devoured the milder Marg – Fish Curry. This would set him up for the day, he might last to The Bells this year.
Hector was in the mood for something different, a departure from the seductive Lamb Karahi on-the-bone. I actually studied The Menu last night and so had Lamb and Potato Balti in mind, with Extra Methi added, of course. Craig spotted the Seafood Balti as soon as The Menu was placed in his hand, sorted. The Ladies both chose Starters as an elegant sufficiency, Lamb Chops. Marg cannot resist 
The Balti were presented in Tall Pots, Buckets. Yvonne was so taken she remarked on them to our Waiter when they were later collected. You can take one – was Mein Host’s offer. It is the Contents however that were of greater interest.
Hector’s Balti – Aloo Gosht was piled high with Fun. Wonderful Lamb, suitably Spiced with the Methi doing its job, The Bradford Herb Flavours. The Potato added the required Diversity. More Seasoning would have improved this but after a killer Bacon Roll served from a South Street (Glasgow) Chuck-wagon for Breakfast, I had already been a-salted today.
To complete Stewart’s week of Curry Indulgence there had to a first visit to the 
Just how Hot can Food be heated to? The Sizzling Karahi. The Karahi itself was way too Hot to touch, so was the Curry. The Chapattis cooled sufficiently to tear apart. The Chapattis here are also remarkable, Girth!
Finally, at the third attempt in as many weeks, Hector made it ot the 
Unique, in Glasgow at least, to the 
One Padora between Three, no chance, Two were ordered. Jazzi decided not to take the order for The Mains, he knew we would need a break. The Keema Padora arrived in moments, Truly Excellent. Later we discussed the possibility of simply having Two and no Main. One could come here for The Starter then move on for The Main? Who would do that?
Lamb Gurmeet, Gosh! Superbly Tender Lamb on-the-bone in the Richest of Masalas. One could not eat this everyday such is the Intensity of the Flavour, too much of a good thing perhaps. With Methi to the fore in a Blend of Herbs, an Astonishingly Wonderful Dish. Stewart was suitably impressed – A real change and an improvement on the Karahi Gosht. How he had never been here until this week who knows, and he has never been to the 
A Basket of Complimentary Poppadoms and Dips were brought. As is the norm in these parts, the Poppadoms had embedded Cumin Seeds, this adds the extra dimension. Why not in the UK? The Dips were Mint Raita, Tamarind and a Chilli Paste. I grabbed the Tamarind, Steve the Chilli. We both covered the Poppadoms in similar amounts of our respective choice, Steve soon discovered the error of his ways. As I am slowly establishing, Deutsche Curry may not always be Spicy Hot, however, when a Spicy Dip is provided, Achtung! I tried a bit, QED.
Marg would love this – was a mid-meal observation. Indeed, it is her style of Curry exactly.
The Young Boy who we have watched having to amuse himself in days gone by whist his Parents were working brought the Menus. He is now old enough to participate in the proceedings. Gone are the Laminated Sheet menus, we now have more formal bound versions. New Dishes were highlighted, what to have?
The Masala was indeed Minimal thus as Dry as I desire. Dried Green Herbs had been sprinkled on top at the point of serving. This gave the required confirmation of Extra Methi. The Seasoning was Perfect, The Kick was there too. Having questio
ned the veracity of the Lamb served across the street earlier today, there was no doubting that this was Tender Lamb. The Ratio of Lamb to Potato was Ideal, Chef had not skimped on the Meat. He passed the table en route to the rear of the room, I gave him the Thumbs-up. Had he in fact remembered me from previous visits?
There had to be a Photo. Behold, the entire Staff wanted in on the act. The Chef was congratulated. Is he The Husband, The Father, The Wife is Mein Hostess? That’s how I have deduced it.
The Rice came first, enough for Two. A Plate of Dark Curry then followed. This looked the part, a Rich, Earthy Masala and not excessive. As Dry as I’m going to get in Deutschland, apart from the 
The Chef had assured me in the summer that Capsicum is not used in this Restaurant. True to his words, they were in neither Curry today. The Vegetable Curry could not compete with the Achari in terms of Depth of Flavour but did add the Varied Textures this Diner was seeking. The Volume was not overwhelming but Rice had to be left. Nobody could eat that much Rice.
As if this city needed another Kebap House, Masala Hut has gone.
A half Poppadom resplendent with Cumin Seeds and the Dips were brought. The Waiter pointed to the Pickle and nodded. No more was said. I nodded in acknowledgement, I knew. I wasn’t falling for that again.
Around eight pieces of Tender Lamb provided the solids. An Interesting Vegetable would have been a welcome addition with hindsight. Back to inhale the Poppadom, Bloody Hell!
Today is a landmark day. There is only one day in one’s life when the announcement of one’s retiral is made. Where better than Reissdorf in