Going back for more glorious Desi Korma was the obvious thing to do on leaving Ibis Midi this lunchtime. For the sake of adding/evaluating more venues to/for Curry-Heute, Chanab Tandoori (Rue de Fiennes 19, 1070, Anderlecht, Belgie) was chosen instead. Another Punjabi outlet, if found to be decent, it could give the outstanding Chilli Grill some competition. Anderlecht, a few minutes walk from Brussel Zuid, with just the two breweries, there are three hours on a Friday afternoon when they’re even open at the same time. Today is Sunday, I believe. Portugal v Scotland later, can’t wait.
Entering Chanab Tandoori at 13.30, one customer occupied a table to my left, whilst a chap was finishing off at the bench table along the right side wall. A quick glance, a larger room next door looked to be more inviting. Others thought so too.
As with many a Curry Cafe, the food was on display in kettles. Research had now raised the possibility of Hector having a Desi Korma on consecutive days. The photos in the online menu revealed Lamb Korma (€10.00) showing no sign of being the – creamy, mild – variety. I showed the photo of yesterdays Mutton qurma thoroughly enjoyed at Chilli Grill. No Cream, no Coconut, the chap serving behind the counter confirmed – Desi Korma.
Rice was the preferred accompaniment. I had missed the availability of Zeera Rice (€3.50) and so ordered White Rice (€3.00).
Rice on a separate plate? – was agreed. A can of Belgian Fanta completed the Order.
Belgian Fanta, the paper cup may not prove the case, previous posts do, so much tastier with less colouring than the rest of Europe. How, why?
I took a seat in the larger room near the doorway. I could not help but overhear subsequent customers specifically ask for – Desi.
The wait was not long, in fact not long enough. Just what current preparation had been done to produce what was brought? For once, the Rice portion looked almost sensible. Or did it?
I had spotted a Naan being served at the far end of the room. Round, risen, puffy, burnt blisters, excellent, just what the Hector hadn’t ordered.
Lamb Korma
The appearance was completely wrong. A Desi Korma should have a Masala, rich in appearance with an oily sheen, and the merest threat of being creamy. This was Lamb Shorva. I would like to see their Mutton Curry (€10.00) for comparison purposes.
The Lamb served on-the-bone livened up expectations, a Sucky Bone too. Whole Spices were in the mix, Cloves and a Black Cardamom also, fresh Coriander had been cooked in. I counted six decent sized pieces of Meat, plus tiddlers, as I arranged them on the now seeming mountain of Rice.
Hot food, a good start. The Shorva packed a punch, so much Flavour coming through. There was no doubting this was down to the Seasoning which was totally a la Hector. The soft Meat was not giving back more than its own Meatiness, however, each intake of Shorva soaked Rice had Cloves to the fore. The intensity of Flavour had me won. A thought, this style of Curry was close to a traditional Aloo Gosht. Had Potato been present I would be nominating this for prizes. Who wins awards?
A Lamb Desi Korma? As I ate on, so perhaps I was becoming a bit more onside with that possibility. Regardless, this was a damn fine Curry. And yes, way too much Rice.
The Bill
€14.50 (£12.27) I was prepared to pay cash as I had been led to believe was mandatory, it isn’t.
The Aftermath
I introduced Curry-Heute to the chap who had served me. Immediately another chap appeared, Mein Host – Umer Darz – whose photo it is on the menu. The serving chap did all the translating for both his boss and the first customer sitting in the room. The Calling Card was well received, the extent of my travels appreciated. Yes, the Hector does travel to the ends of the earth looking for Desi Punjabi fayre.
As I walked uptown, so the afterglow began to reveal that distinctive Desi Korma Flavour.
2024 Menu
One day I’ll find a DB-ICE that will actually run all the way between 
The double take describes my reaction on entering the premises. Gone is the long counter and the somewhat dingy décor, instead, well, a transformation has taken place in the last year. There was a shiny new 
Mutton karahi (€12.95) has been my go-to Curry at
On the return to my seat I took two cans of Orange from the fridge, no Belgian Fanta available for Hector yet. Two cans, I’d had nothing to drink all day. The first, despite the off-putting colour, disappeared in an instant. 
Topped with fresh Coriander, the Masala had the correct oily sheen. The slight creaminess was visible therein. I decanted the boneless Meat, ten large pieces. This meant that the remaining Masala had to be described as – minimal. Not enough Masala to engage all the Rice then. Should I ask for more? That might set Curry-Heute back a decade. Two whole Chillies were revealed. 
The much hoped for Citrus Blast, from the Yoghurt, Chefs assure me, was spot on. The Seasoning was well below the Hector idyll, a pity – the rules – did not permit the use of the Salt mill on the table. With so much Flavour from the Masala, this was not an issue today. 
Busy as I had just made him, Shahzad was keen to catch up, he knows Dr. Stan, Marg, Howard. How were they? Why was Dr. Stan not here today, yes why? 
Moments later, a Side of – Tori masala – was brought to the table. Some may find the Oily Masala off-putting, the slimy Texture also. A new experience, and an Interesting Vegetable is always appreciated. 
Arranged upon the remaining virgin Basmati, it became clear that in no way was Hector going to finish the Rice. The Flavour took me back sixty years. This Masala must have been simply made with Curry Powder. Whether it complemented the Desi Korma remains debatable, it did prolong the experience. 
In my search for the 86 bus stop, I passed Comte de Flandre Metro station. Lines 1 and 5, another way to get to 
A day in 
On the assumption that Lamm Cutlet (€14.00) could be even better, I asked for this. Nein. Lamm Filet Curry it would be. A half litre bottle of Sparkling Water (€2.00) completed the Order. The conversation, mostly one way, so maybe not strictly speaking a conversation, was in Deutsch. Anna manifestly has less English than Hector has Deutsch. 
On 
As is ever the case in Europe, the Basmati was the dominant feature on the tray. The Curry was decidedly Lamb Shorva, as thin and watery as a Masala could be. 
The piece of Poppadom was set aside, there were more interesting things to deal with. Top right was the same watery Daal as served in 
The accompanying small bowl had another version of the – Spicy Sod – plus pieces of Green Chilli just in case that wasn’t deadly enough, more Tarka, then Yoghurt, the means of diffusing the situation. Spice Level could be adjusted, with care, to one’s own desire. 
With the Lamb Curry spread across the left hand side of the Basmati, the Shorva mostly disappeared. That which remained, bottom left, would take patience to relocate. There was enough to confirm that the Seasoning here was definitely low. Having already established that this was not the major source of Flavour before me, I was left to wonder. In 2003, Marg and Hector toured 
Cold food, an inevitability, spoiled the end game. I prefer a plate to a metal tray. 
There was nothing here not to like, it simply could have, should have, been so much more. 
It is six years since the last Curry-Heute post from the city of 
The S Bahn took me from Hauptbahnhof to Bilk, two stops. With an arcade on both sides of the road, – the blue dot – was struggling to differentiate. Bürgerhaus Bilk proved to be the correct one, and no, the Hector was not entering a Burger House, though a few Frikadelle may be consumed on this trip. It was 12.40 when instinct took me up the escalator to the arcade eatery. 
Number 7, Chalau Qurme Gosht was described as being served with Rice and featuring Veal. With the food in kettles and on display, I watched those in front of me have their orders plated. There was no avoiding the Euro Rice portion. Two Rices were being given. Meat Rice – is what it sounded like when it became my turn. Why not, it looked tastier than the plain Basmati. In addition to the Meat, the Chalau Qurme had Chana and Kidney Beans in the Shorva. This inevitably reduced the meat content, but this was still quite a plateful, for not very much.
There was ample seating to be had, and many other options from which to choose. This would be a good place to bring someone who wasn’t bothered about having – Curry. There is wi-fi in the mall, use it, the phone signal is otherwise non existent. 
The contents of the right side of the plate were spooned on to the left. A Soupçon of the Spicy Sod was mixed through. Spice Level was not going to be an issue, steady on, Hector. The Seasoning in the Shorva was spot on. The Meaty Rice gave a blast of Clove, familiar territory. Fruit, a Sultana or two, also adding more Flavour. The strips of Carrot raised a smile, exactly what does a Carrot add to a Curry, no point asking anyone at 
Spice, Seasoning, an array of Flavours and Textures, this was proving to be an enjoyable meal, despite being nothing like the Desi Korma that was hoped for. Chili Con Carne meets Goulasch may be an apt description. There was sufficient moisture that all of the Rice remained interesting. The Hector managing every grain of Rice in a Euro portion? Most unusual. 
Downstairs is chocolate heaven, ice-cream too. I know someone who would be amused here.
And so the rain continues, the second day of meteorological autumn and the Hector is still waiting for summer. Maybe, continental Europe can provide warmth and blue skies. Watch this space. 
On 
I had previously initially ignored the QR Code on the menu, it can be revealed that there are Daily Specials, today’s included: Lamb and Potato Curry (£9.50) served in the traditional – Shorba, Saag (£8.00), and a Chicken Karahi (£10.00) served on-the-bone. Furthermore, extra detail for the Dishes on the printed menu, the description here describes the Chicken Korma (8.50) as having – a thick and delicious gravy. This makes the Hector think – Desi Korma – and not the ubiquitous Cream & Coconut version. Contains Milk – enhances this thought. Mmmm?
The wait was an appropriate twenty minutes during which the waitress returned to discuss the Spice Level. 
The first sight of the food confirmed the Hector would need no more. 
You don’t get this in Mainstream Curry Houses, this Curry looked spectacular. The menu gives no clue, but as with the 
Decanting the Lamb and the Potatoes, the ratio was half and half. The pricing was therefore realistic, fair, reflecting the lesser quantity of Meat. Still, there was enough, no complaints here. The Potato pieces had clearly absorbed the Spices. The Masala was dark with specks of Herb, thick, viscous, magnificent. Desi/Apna was written all over this Curry. 
The sensation of the Masala on the palate was wonderful, smooth, velvet. The Seasoning was there, the Spice Level was no more than – medium. Next time – extra Desi – for the Hector. 
The scaffolding has gone!
Vini was there to greet as we entered at 14.00. I took what has become my usual spot in the corner at the window. For thirty minutes we were the only diners. Their Dal Makhani (£9.95) looked glorious. I’ll have to go Veggie on a future visit and try this with the Cauliflower Potato Greens (£9.95). Two main courses, no Rice, no Bread. 
The Chapatti was as Marg likes it. A second was always on offer, however, it could never be justified.
Ginger Strips and whole Green Chillies, Toppings to embrace. The Chillies put the diner in charge of the Spice Level. I ate a whole one. 
The viscous Masala is what makes this Curry. The Seasoning didn’t register immediately due to the splendid Spiced Onions. In time everything came to the fore: Spice, Flavours, that special buzz that eating Curry creates.
The boneless pieces of Lamb disappeared in no time. One was so Tender it went down with no chewing whatsoever. Not clever. Fingers had to be employed to tackle the big bones. This is when the Hector tends to make a mess, of himself, the t-shirt. A solution has been sourced, be prepared to be amused. 
The Masala here was comparatively abundant. Had the viscosity not matched the Desi Lamb, the term – Soupy – might have been applied. This was fine. Apart from being boneless, it was difficult to tell them apart. 
Chosen because the onions were included in the smooth sauce. I do not like big chunks of onion – Marg related.
I had sampled a Soupçon at the start and found the Masala to be – Tart – in comparison to the Desi Lamb’s. My Rice portion was such that there was a donation across the table. When Marg had finished, I had another go.
I’ll stick to the Desi Lamb, on-the-bone, of course. 
I quickly dismissed today’s Specials on the board. None of those Dishes suit the Hector palate. Given the strange hiatus on the palate reported in recent weeks, I decided to conduct an experiment. Instead of repeating the glorious 
Ten pieces of Meat, no bones, were arranged around the perimeter of the Rice base. The slices of fresh Mushrooms maybe reached six. Hector could manage a Starter at Curry Cottage in addition to a main course. Enough food to be regarded as – 
The Spice Level was initially moderate, I would revise this upwards, significantly around the halfway mark. Yes, a decent Spice Level. There was no doubting the level of Seasoning, totally a la Hector! Damn good Curry. To what extent the Garlic was adding to the richness of Flavour in the Masala cannot be ascertained. What was certain, this Masala was right up there with the best. Then there was the occasional blast of Cumin from the Rice, I waited for one of the Seeds to lodge in the usual spot. 
Two days ago, Curryspondent Peter made the Hector aware of a new Curry Cafe on Glasgow’s Southside. With the aim of enjoying some more Lahori/Punjabi Cuisine, hopefully served in the Desi-style, Hector took the Subway across to Govan at 13.30. The Famous had a home match this afternoon, the streets of Govan were empty, strange times. 
It was a five minute walk along Govan Rd. to The Wee Dhaaba (17 Elder Street, Govan, Glasgow G51 3DY). As I approached, so the huge shipyard, commonly known as – Govan – came into view. I last walked this stretch one summer’s evening @1978, en route to guard part of this industrial site. The Wee Dhaaba occupies the corner unit opposite what is now Fairfield’s Heritage Centre, Elder Street is one of the many streets along the south bank of the River Clyde which comes to an abrupt dead end. 
A couple occupied the corner window table as I entered. I was surprised to see a variety of cakes (£3.50) on display under the counter, not pre-cooked Curry as is the norm on the Southside. It was apparent that The Wee Dhaaba is aiming to be recognised as a – Coffee & Cake – establishment in addition to serving Pakistani Curry.
The lady, I would later establish as – Sara – took the Order on a pad. A bottle of Sparkling Water (£1.20) was a welcomed addition.
The appearance was – magical – the aroma had me immediately won. The peripheral Oil was at a minimum. On-the-bone, there was no reference to this on the menu or discussed at the time of ordering. No messing, this was the real thing, an authentic Desi Karahi Gosht.
And so back out into an eerily quiet Saturday on Govan Rd., twenty minutes to kick-off, hardly a soul to be seen. The Wee Dhaaba is open seven days, all day, 
Long overdue a Karahi Gosht, the Hector was across the river, arriving at 
With so much on display, here was the opperchancity to take some photos of the fayre. 
The Coriander Naan was round, large and whole, already a winner. The puffy blisters added to the efficacy. In addition to the copious Coriander, the Naan glistened. I had asked for – no Garlic – was the sheen significant?
The Coriander, Ginger Strips and Bullet Chillies sliced lengthways created the classic appearance. The Meat count was double a decent standard portion, loads. Behold the Sucky Bones. The Masala, rich in Tomato Seeds, shrouded the Lamb, the peripheral Oil was collecting. This was as majestic as this Curry can be. All was set. 
The Antiseptic had gone, the Seasoning decidedly upped. Time, the great healer.
Darbar Grill 
There’s still no printed menu, the prices on the board appear to be for Takeaway. The declared portion size impressed. Had I been been looking for something else, there was no suggestion that – cooking to order – was available. As Ahmed is effectively running a school for Chefs on these premises, maybe nephew might have offered more? Hector was in a hurry, so not an issue today. 
I liked the metal bowl. Shorva, there was no denying that this was as Soupy as Curry can get. This was as Aloo Gosht should be. Seven pieces of Lamb on-the-bone and two decent sized pieces of Potato were arranged on the Rice. Two major bones, one Sucky. The Potato was cut into six manageable pieces. Enough Shorva was spooned over to create a Curry as the Hector sees it. As ever, Masala was retained for the end game, to moisten whatever Rice would be left. Boy, would I get that wrong. 
Tender, towards chewy, the Lamb was giving back Spice having sat in the Shorva for a suitable length of time. The Potato too had absorbed the Flavour of the Shorva. This was as good as this Curry gets. 
A spoon was required for part two. 
