Unlike two days ago, back in Poznan, today the Hector had a Curry to review. Howard’s place has been taken by James who was last tested at Akbar’s (Glasgow). Wroclaw appears to have a new Curry House on every visit, today’s was the thirteenth venue visited. Whilst the Curry Cafes are closer to the main station, the Indian Restaurants are scatted around the Old Town – Stare Miasto.
Indieflavours (Odranska 18/19 50-113 Wroclaw, Polska) is found to the north-west of the Old Town, metres from an imposing university building which will have to be investigated at another date.
A few steps down from street level, Indieflavours has a contemporary décor. The brick walls are a long way from the flock wallpaper we grew up with. Indieflavours seats around twenty.
The menu proved to be difficult to capture on camera, the varied results are as ever, posted at the foot of this post. With only three Lamb Dishes to choose from and one of them Korma (Zl47), Hector options were then two. Whilst Fish appears in the Starters section, there was no Fish Curry.
Lamb Shank Masala (Zl58) is what brought the Hector to Indieflavours, Lamb served – on-the-bone. Nihari – is what I was hoping for, the given description sounded promising: Slow-cooked Lamb shank infused with aromatic spices, drizzled with robust sauce scented with Nutmeg, Mace, Cinnamon, Bay Leaf.
I like the capitalisations, very much in the Curry-Heute style.
James, whose appetite I should envy, was having a Starter before his customary Butter Chicken (Zl36), or variation thereof. Chilli Chicken (Zl34) would precede this. People like Chicken.
To accompany, a Butter Naan (Zl11) for Hector, a Garlic & Coriander Naan (Zl13) for James. I was pleased to see a 0.75 bottle of Sparkling Water (Zl15) on offer, rehydration is always a feature of these trips. James ordered a Lemonade (Zl9).
A charming lady was front of house. There was no reaction when I ordered my main course preceded with – Nihari.
I had to bide my time to capture a photo of the interior of Indieflavours. A family group, with a remarkably quiet infant, took their leave. Here was the moment thereafter.
James’ Starter duly arrived.
Chilli Chicken
Given the price, I had warned James that this could be close to the volume of a main course. There was no surprise when a dozen-plus pieces of Chicken were presented incorporating the Big Onion Blobs and the dreaded Capsicum. Clearly a stir-fry, one wonders why this had not been served on a sizzling platter.
James waded in. It soon became apparent that he was eating the Chicken and Onion, but leaving the Capsicum. That’s my boy.
I don’t like Green Pepper – he informed me.
I assured him, that despite what is written in these pages, I actually do, and eat Capsicum often, but never with the Spices involved in the creation of Indian food. The aftermath is horrible.
I was invited to sample a piece of Chicken, it was as expected. Shrouded in the universally available red Chilli Sauce, the Flavour outcome belonged to that populous land to the east of the Indian Subcontinent. Maybe out of place in a venue which calls itself Indieflavours?
That was good – was James’ final words on his Starter as I took another photo just to prove a point.
The mains arrived without much of a gap.
The Breads were both both needlessly cut into three pieces. Risen, puffy, blistered, quality bread. I would mange two pieces.
After the Breads and Mains were brought, so two bowls of Basmati appeared. I had previously studied the menu for any refreeze of inclusive Rice, the European way. If it was there, it was lost in non-translation. My Rice bowl remained untouched. James managed both Rice and Bread. Oh to be thirty again. Question: if I eat half as much, why am I twice as large?
Butter Chicken
Behold an orange, Soupy Masala featuring a swirl of Cream, then topped with flaked Almonds. With Cashews mentioned in the description, not a Curry for anyone with a Nut allergy. The given description also mentioned – Fenugreek.
Ah, Methi! Why was there no Methi Gosht?
If this Curry was cooked as per description on the menu, then this could well be as good an interpretation of Butter Chicken as I have encountered. Not that I was about to sample it. The integrity of the Hector palate had to be retained.
James, who one day might graduate towards a more demanding Curry, ate the lot then offered these words:
Soupy, it had some sort of nuts in it. The previous chicken (Chilli) was better. This had no spice.
There’s hope, not a lot.
Lamb Shank Masala
Having seen photos online of the Lamb Shank encrusted with Spice, I had high hopes. My photo shows but a Lamb Shank smothered in the accompanying Masala. This was what it was, Nihari it wasn’t.
The Masala was the standard Euro Masala encountered throughout the Continent. Creamy, viscous, a step up from the above Dish perhaps.
Tangy – was my first observation in terms of Flavour, well maybe after – Creamy. No real depth of Flavour was my reaction. The Spice was at a decent level, the Seasoning well within acceptable parameters.
Do you like the food? – asked our hostess.
It’s OK – was my fair response.
There was nothing here not to like, so far, competent Curry.
The Meat was easily removed from the bone with a fork. A knife did then have to be employed to separate some pieces of Lamb into manageable sizes.
Super-Tender Meat, but giving back no Spice at all. Infused with aromatic spices – I was not getting this. That the Lamb Shank had been cooked separately from the Masala was not being denied here, maybe there was just a juxtaposition on the palate?
Monotonous – I found myself considering once more. It’s what one has to accept when having but Meat & Masala. Is the Hector palate moving towards Biryani/Sabzi?
As I reached my fill, so there was a burst of Flavour, from Meat or Masala I shall never know. Cumin – had become quite pronounced. Had I encountered a motherlode of Seeds? A humble start reached a more impressive finish.
The Bill
Zl176 (£35.20) For, in effect, three main courses and sundries, not bad at all.
The Aftermath
The Calling Card was presented to the ever so charming Hostess who asked if I was German. The – Heute – was explained.
She also then appreciated why I had taken the exterior photo on arrival and looked forward to reading my review.
2025 Menu
As before, the menu was an A3 laminated sheet. 
We left. 
T
Arriving at 15.30, Aniq, as ever, was manning the counter. Curry was on display, I still wonder how they transform this into what is served. It was only on the last 
I took a table at the rear of the premises. A sewing lady was beavering away at the window. 
The heart sank. What was this? The karahi was full of Shorva, where was the Meat? Three pieces of Meat? OK, they were large and each piece was subsequently cut into three, but in terms of presentation, this bore no resemblance to the wonderful Curry that has made me make a beeline to Osloer Strasse every time I come to 
I sampled the Shorva, a decent Spice Level, and the Seasoning was fine. The expected blast of Citrus was not happening. I ate on. Tender Lamb, but not giving anything back other than its own Meatiness. This Curry was a pale imitation of what has come before.
The Bill
… 
It was Chef Suriya who served me. I was directed to the – Sit In – menu housed in a dookit on the wall at the entrance. The Lunch Deal (£10.95) did not entice, no Lamb Curry. I studied the Takeaway/Delivery menu, more options. Suriya brought his copy from the counter, mine only had print on one side. Also! 
Lamb Curry With Ginger, first on the list, and two prices quoted: £9.50 to sit in, £12.95 to Takeaway. Unusual, however, the sitting in portion is presumably smaller. I watched £9.50 being noted. The Takeaway menu had Mushroom Rice (£3.95), way more interesting than the straightforward Pilau Rice (£3.40 / £3.70). 
Curry Cafe? – no, there is no ready-cooked Curry on display as per the oft visited venues on the Southside. As with 
This handi felt slightly smaller than the Rice. This made the Toppings of Ginger Strips and Coriander stand out. I counted six pieces of Meat as I arranged the Curry over the Rice. Two were decidedly larger, so the – minimum eight – was attained. A viscous, blended Masala, appearance-wise, this is what I had I mind for today. After Wednesday’s share of a kilo of 
A good Spice Level, far from being challenging, well Seasoned, the Hector was onside. Anticipating a blast of Ginger, I was surprised when this Curry took me towards the south of 
Clearing the plate, a sign that the quantities served were well judged. I didn’t need more, but was already planing a return visit. Saag, Bhoona, Chettinad, and even Karahi – 
It was Rajiv, front of house and taking phone Orders, who took payment. I showed him 
Mera Lahore (26/27 Haddington Place, Edinburgh EH7 4AF), one of the ribbon of Curry Houses on the stretch down towards Leith, has been on Hector’s radar for some time. A Punjabi restaurant in Edinburgh, and one of only four known in this city which serves Karahi Gosht by the kilo, i.e. in the authentic manner. 
We arrived at Mera Lahore at 19.40. Two tables were occupied in a venue which I shall describe as a – Pukkah Cafe. Two chaps, then a mother with two weans, were in situ. The toddler felt it necessary to climb all over the furniture, the baby was a screamer. The screaming was relentless, the worst ever experienced, and the Hector has made many a comment on this subject. What are parents thinking when they take these entities out to dine in public? A simple – there-there – or however this translates into Urdu, clearly does not work. Get the wean out, deal with it.
We couldn’t hear ourselves speak – the chaps at the adjacent table were keen to tell me when I went to take my photos of the surroundings. 
Having – persuaded – Dr. John in advance that we should share the kilo of Lahori Butt Lamb Karahi (£34.95), and that a Starter would be out of the question, he searched for this on the menu, whilst I photographed all. Aqib showed us the page. 
£4.00 more for – Boneless, interesting. Having prepared the appetite for late eating, I knew we should manage the kilo, Boneless, no, but then that’s not the true authentic Dish. 
Supposedly double-fried, the Pakora was well done. A decent portion. Dr. Henry:
another would be required.
The Meat covered the full extent of the flat karahi, no doubting the portion size. An array of Bones were visible, different cuts of Lamb, I could see thick Chops and a Sucky Bone!
I let my fellow diner did in, he took but a few morsels initially and purloined some of his Henry’s Rice. There must have been enough. 
The Masala lacks Seasoning – was my first note. That would turn out to be my only negative. 
This is what Dr. Henry orders, this is what he likes. If the Pakora was found to be – a little Spicy – then the base level has been established. This Chicken Korma was as Henry, and many other diners, are accustomed to. Dr. Henry:
I enjoyed my curry this evening. My Chicken Korma was sweet and tasty and the boiled rice a tiny bit on the dry side. Overall a satisfying meal.
My issue here is: apart from the Chicken, just what was in the karahi? Presumably no more than spoonful of Sauce from The Big Pot, a mass of Cream and a dose of Coconut. Chef could take the day off. Just what is one paying for here? Especially with the uniform pricing. 
The Aftermath
On leaving home this afternoon, Hector’s mind had traditional Curry & Rice foremost in mind, nothing exotic, something simple. En route to Partick it was realised that being a Monday, the intended venue opened later, i.e. too late. 
Arriving at Banta Wala at 13.45 the dining area was empty other than the waiter and waitress. 
The menu was an A3 paper sheet set as a table mat, but removed after ordering. The waitress took the Order for a 330ml bottle of Sparkling Water (£2.60) as I perused the menu. Lamb Rogan Josh (£14.95) was in keeping with the original plan for today, however, a memory of outstanding Paratha led me towards a Curry which should command Bread. It was in 
The food was brought by the waiter at 13.59.
The Paratha, served whole, was clearly overdone. Had this been a Naan I would no doubt have been celebrating the burnt extremities. 
Served on a plate, not a handi, there was no sign of the – earthenware – in which this creation had been reportedly cooked. Topped with Ginger Strips, the Dark, Thick, Herb-strewn Masala impressed. This is how the Hector likes his – Curry. 
As I was not decanting, it took a while to confirm that the Meat count was into double figures. Later, Steve would tell me that the last time he was here, he sent back his plate featuring a mere three pieces of Meat. Today, there was certainly no issue with quantity.
As outlined back in January when Marg cooked 
The point of this day is for me to sit down and eat, no planning, no involvement, as Marg does otherwise, seven days a week. Marg even had to go shopping to find the key ingredients. The full recipe remains unknown, some ingredients were not Hector’s – go-to. I have never cooked Caramelised Red Onions, I could do without them, same for Chickpeas and Mint. With Peas, these formed the Interesting Vegetables in what would become the Spicy Rice. 
With the Fish baked in the oven and the pre-cooked Rice added to the Vegetables on the gas hob, simples. 
Marg announced that the Raita was meant to be poured over the Fish. Other than squeezing the Lemon, no way was I adding something cold to hot Fish. I used the tasty Raita as a complement as and when. 
15.15, a Thursday afternoon, and Hector finds himself in the Southside. With time to snack, where’s better then 
Aloo Gobi (Potato and Cauliflower), Aloo Gajar Matar (Potatoes, Carrots, Peas) were on display along with other delights. What might have been Aloo Gosht disappeared. Two more trays were due out shortly: Beef Biryani and Chicken Jalfrezi. The latter was definitely not for Hector. I took the opperchancity to tell Shkoor, a boy in the 1970s, that my first encounters of Biryani back in the day, always included a side of Masala. 
I took my seat mid room. All tables towards the window wee occupied. Mid afternoon dining, excellent. The remainder of the room was empty, however, spot the Melon. Melon Curry? 
This was where the Salad was sneaked in, sliced pickled Green Chillies in there too, what a plateful! The Fish count reached double figures, and these were not tiddlers. This was a meal in itself. 
Two large, in effect, Chicken Burgers, but nothing like any so-called Chicken Burgers served in the Burger joints. Chicken, Onion, Chilli, Spices, all ground and formed into the patty. 
A snack, had there been Bread or Rice, no way would I have managed all that had been set before me. I left a bit of greenery, because that’s what you do.
Rainy Monday
There was a quick glance at the Curry on display. Lamb Karahi (£11.00 / £13.00) was there, sorted. I fancied Rice today for a change. No Rice. Eh? A Naan (£1.50) would suffice. Marg took longer to study all that was on offer. 
Arshad was keen for us to try the Okra Lamb or Saag, not today. He also held up a tub of 
Both Breads were served whole. Wholemeal Flour in the Roti, not my preference, but Marg is happy with this. The Naan, as ever, looked inviting. Arshad made a point of telling me he had added the buttery sheen. Risen, blistered, light lovely Bread, and as ever, as much eaten as could be managed. 
The peripheral Oil was the only visible proof that this Curry had the correct level of moisture. It’s meant to be Dry otherwise, a classic example sat before Marg. The discolouring of the Potato was evidence that it had absorbed the Flavour of the Minimal Masala. Marg:
The bowl was full of mince and potatoes with a freshly made Roti. The flavour was peppery and I enjoyed the cooked potatoes in amongst the minced chicken. Ate three quarters of the Roti, it was crispy and was made with wholemeal flour. The food was not piping hot, but very easy to eat.
At the first glance, one sees the Oily Shorva around the edge of the plate, maybe why I would like to try this creation with Rice. Then there’s Masala with Peppery flecks, shrouding the Meat, in the true Punjabi Karahi style. Served on-the-bone, as it must be, wonderful.
The level of Seasoning meant that the Masala was bursting with Flavour. The Spice Level was not challenging, the Pepper a standout. Super-tender Lamb, a joy after last week’s experience at 
Marg dropped me off at Ibrox Subway Station even though Shields Road was nearer. An opperchancity to consider that The Famous won a trophy yesterday, it’s seems ages since the other lot won anything…
A threatening sky, after a month zero rainfall and even sunny days, Glasgow is back to its usual, and so is Hector. With no Desi Korma found in 
No Dr. Hanane serving today, no opperchancity to celebrate 
Today, a veritable mountain of Meat. The appetite which was decidedly missing on 
The Spice Level built steadily. Spicy – here does mean a good – kick. The mouth was – on fire – mid meal. A Spicy Korma, and why not?
The Masala was classic Desi Korma, the Seasoning was more noticeable here than in the Lamb. A gorgeous blend of Spice, no individual one stood out. Is Hector missing a blast of Clove? I was less aware of the Citrus Flavour associated with this Curry, however, this Blog entry has more to reveal. 
