There is Roma and there’s Trastevere. Discovered on a wander a decade and a half ago, this is where Marg and Hector choose to reside whilst in Roma. Clive and Maggie are along the road, we can’t shake them off. However, this morning they were off seeing some Chap who has a Balcony and is known to make Pontifications. Hector took the opperchancity to have a Lunchtime Curry, the Reader can draw their own conclusion.
What were the chances that there would be a Curry House in Trastevere, Two Hundred Metres from our Accommodation? The Locus of Jaipur is (Via di San Francesco a Ripa 56, Trastevere, 00153, Roma, Italia) was confirmed yesterday, they are open at Lunchtime everyday except Mondays.
On entering we were shown to a table one from the door. Another family were three from the door. The next arrivals were wedged between us and the door. Door Dressing. Marg was not up for Curry this early and so her table setting was cleared away. A Half Glass of Proseco was placed before The Hector. Just what I needed, a top-up after last night’s spectacle of the Dutch thrashing Brasil.
The Handi Gosht was the stand-out Curry Dish on the Menu. I felt there was no need to negotiate and adjustments, the Ingredients were listed. After the Non- Paratha in Palermo, I decided to give Italian-Indian Restaurants another chance. Aloo Parantha – as many places call it. At this point Marg announced she would have a Meat Samosa. Samosas are making regular appearances in this Humble Blog of late. Archie, back in Glasgow, is giving more recommendations.
The order was taken, with the addition of a Large Bottle of Aqua Frizzante. Three Dips arrived, One was Tamarind – Yay! A Basket of Broken Poppadoms soon Accompanied. These had not been asked for, and a charge of €1.00 appeared on The Bill later. Sneaky. However, every Italian Eatery has a Cover Charge of at least a Euro, so Fair Dos.
Despite asking for the Samosa to be served at the time of Hector’s Eating, this arrived first.
A Samosa Tardis
It’s Warmer on the Outside and Colder on the Inside – was Marg’s first proclamation.
There’s more Potato than anything else.
I asked for a Meat Samosa.
Indeed, the Keema was hard to spot. This was a Vegetable Samosa with Minimal Meat. Fine, if up to the standard served in Palermo. However, this does break the Trade Descriptions Act. I’m sure the Italians have signed up for that. Marg used the Dips and remarked on the Sweetness of the Tamarind. The Poppadoms were polished off too. Marg had eaten.
Handi Gosht
The Handi Gosht was served in the same metal pot as in the UK. Two things stood out: The Boiled Egg sitting on top, and the Soupy Nature of the Masala. I used the Spoon.
The Paratha was Quartered (why?) and was placed under Marg’s nose. She remarked instantly on the Aroma – Wafting – Melted Butter was our conclusion. Once more, this was not a Paratha, no sign of Flakiness. It was OK, the Potato filling was there, but The Chef’s idea of what a Paratha is, differs from mine.
The Curry had a Kick but lacked Seasoning. The Thin Masala had Pieces of Onion and Tomato mixed in this was quite pleasant. Familiar – Mainstream Curry Flavours – were present. The Lamb was Minimal and Slightly Chewy, maybe Six Pieces. The Pieces of Boiled Egg gave a Different Dimension. The Dry Texture of the Egg Complemented the Soupy-Masala. This was the Highlight.
There was little to cause Excitement. This was Curry.
The Strays
It was Marg who spotted the Thin Strand towards the base of the Pot, a piece of Spaghetti! At the bottom of the pot were both Red and Green Capsicum. These were picked out and placed on the side. Now how did these Three Non-Listed Ingredients get into Hector’s Curry?
The Bill
€16.00. As One would pay at Home for a Starter and a Curry.
The Aftermath
As we were sitting in such close proximity to our Fellow Diners, I decided just to leave The Calling Card without further comment.
Deutschland 1 v 0 Argentine
As a Bangladeshi Restaurant, there was no sign of Hector’s Favourite – Karahi. Vindaloo is sometimes a suitable fall-back. Clive was of a similar mind, no Dansak either. Our Hostess had already shown her charm, and so time to negotiate.
The largest platter of Boiled Rice ever seen, topped with Peas was placed on the table. This could have fed the entire street. The Parathas were not. These were Naans by any other description. Marg’s Garlic and Coriander Naan was missing the Coriander. Doughy – was how Marg described her Naan. Having accepted the Bread style I found it to be OK, but in no way a Paratha. Too Thick and too Heavy going perhaps.
The Bombay Aloo was the very last Dish to arrive. Again well Seasoned and with a Masala very similar to the Lamb Curry Dishes, this was a pleasant accompaniment. Indeed, the Curry Experience felt more complete when the Potatoes were combined with the Lamb.
The Rice did look like Basmati but had not been properly rinsed. Too Starchy – was Maggie’s verdict. Pudding Rice with Peas. One has become used to Rice being served with individual grains.
Our Hostess was clearly fascinated by The Calling Card. A good bit after The Bill was paid she came out to talk – Curry. We exchanged ideas on how to store Fresh Coriander. There was an apology for having none in the dishes today. The various Indian Cooking styles were discussed. I outlined my preference for Punjabi cooking. The History of Moon Indian was related. The venue has been here since 1999 though our Hostess had only been working here some six years. Her father, the Chef, had to learn ( Italian – offered Marg) to cook. She was interested to know where the Best Curry is to be found. 
We passed another Curry Café – Sonar Bangla. Also on Via Maqueda but North of Quatro Canti, this looked a bit more luxurious than the two café venues visited. Next time.
Samosa? Not a Town in Sicilia 
The Chaps previously. Marg opted for Vegetable, Hector Two Meat Samosas.
Touring around Palermo on the Bus, Clive and Maggie were made well aware of the Quality as #2 was consumed. Marg’s Vegetable Fayre was smaller, a different shape, Tetrahedroid? Milk Carton-shaped. Why she chose the Vegetarian Option she never revealed. This too disappeared without trace.
Gastronomia India (Via Maquerade, Palermo, Sicilia, Italia) was essentially a Takeaway with a Small Bench on One Wall for the Occasional Diner. A Chap was sitting there chatting when I entered, he gave way when it was made clear Hector was Dining In.
Another Platter of Fish appeared, I had to make it clear that only One Portion had been ordered. The Artistically Peeled Pomodoro confirmed which Plate was for Hector. I awaited the Mutter-Rice, again a Huge Portion was presented. A Salad was once again assembled from the Dishes which supply The Bits for the Kebabs.
We were offered the Second Fish to eat now. Declined. We were offered the second Fish to take Home. But we have no way of Reheating it.
Once again Half of Italia decided that Life with Pasta and Pizza is – Unfulfilling. A Group of Youths who were clearly well known to Shahadat ordered Kebabs. They were taking a Keen Interest in what was happening at the table. One Chap also spotted Hector’s second Soft Drink – Tamarind Juice. This was a First for me. As the Curry Ingredient that turns the Ordinary into Something Special, I wondered how this could possibly be served as a Drink. The Tang was there, how much Sugar had been added I didn’t bother checking. They bought a Can of Tamarind between them to share. Shahadat realised already that the presence of Hector and Curry-Heute may be good for business.
Our Hostess presented a Plate of Fruit – Dates, Grapes and Sliced Oranges, Apples and Melon.
When you come back from Agrigento, my wife will cook….
Marg took a Soft Drink from the Fridge which was adjacent to the Display Cabinet and sat in the Micro-space created between the Wall, the Fan and the Table. A Plastic Cup was provided and went flying. A Two Year old kept Marg amused whilst we waited, only Hector was Dining.
This Curry was what 
Mein Host was now well engaged. If you come back I will have Fish Curry for you.
The Waiter who brought said Lamb Chops on the last visit served me again this evening. Two Portions, Cash up front, £16.90. I kid you not. Two Portions, Six Chops in each. Where did the reported – 
Three Dips were provided, perhaps it was Sacrilege to consider these? Nevertheless, it was better to try everything. To say the Chops were Spicy… Tasty… Tender… Truly Amazing – would be an understatement. Marg loved them. Hector was finishing his Share and Clive was still sucking the bone on his first. I refrained from taking a photo of Maggie with a face-full of Chop. Most undignified: 
When Mein Host came to remove The Debris I had to ask:
£31.50. Now what did we have for this?
A Thinner Onion-based Masala than I normally seek, One could immediately tell this was not Simply Soup. The Aloo Gobi was totally dry up top with a Mash at the base. The Aloo Paratha arrived quartered – No! It also looked a bit soft, no sign of the desired flakiness. The Paratha was a disappointment.
The Vegetables tempted me First. Oh yes! Spice and Seasoning, Exquisite! As discussed with the Chef last month, he knows the importance of Salt in Curry. I could see This and Two Portions of Lamb Chops making a Perfect Meal.
I entered the Dakhin (89 Candleriggs, Merchant City, Glasgow, G1 1NP) yesterday just after 14.00 to find them closing for an afternoon break. Today I arrived at 13.40 but believe they were open all day Saturday. The same Waiter who declined service was there to greet me, I recognised him…
Veinchina Mamsam – Boneless cubes of lamb cooked with caramelised onions, ginger, crushed black pepper and flavoured with star anise – was the stand out Dish – without Coconut. (£13.50) Nimmakai Annam – Rice cooked with lemon juice and turmeric, tempered with mustard seeds, curry leaves and lentils – would accompany. (£3.50)
The Middle Dip was a Dark Colour, what was this? It took me aback initially then the Palate adjusted. A Vinegar Base? Then it dawned on me – Tamarind! I add this to most Curry Dishes at time of cooking, I’ve never had it this way. The Young Waiter who brought the Main Course confirmed – Tamarind. Tasty!
The Lamb was plentiful, I stopped counting when I reached Twelve; the pieces were substantial. The £13.50 now felt justified. I do not mind paying for a Good-sized Portion, and this most certainly was. The Lamb oozed Quality. How Chefs get the Lamb this Tender without it turning to Mush escapes this Commentator. 
Day 2 of the
Ayaz was there to greet us on entry. There was no sign of Rasheed, the Favoured Chef, his Stand-in has certainly been trained in all that is Wonderful about the 
How Hot can a Curry be? I hate when the Dish has clearly sat for ages before a waiter thinks about bringing it to t’table. This Curry has been described often, no New Words from this Commentator, Perfection. What I realise as a Man into Numbers with Capital Letters, this visit to the 
Ayaz and Hector exchanged Words of Appreciation. Ayaz told me that a Family/Group of Asians (I believe) had come to the Karahi Palace having read Curry-Heute. If this is not correct, then please advise. Why all of Glasgow is not Dining here puzzles us both.