Aberdeen – Rehmat’s Restaurant – Schrödinger’s Curry

Posted on May 22, 2026 by Hector

As with Schrödinger’s Cat, the Hector is both at home, and not at home. An event tomorrow, in deepest Aberdeenshire, has Hector and Marg spending the night in Aberdoom. A late decision, we only managed to raise a party of five for our visit to Rehmat’s Restaurant (249 George St., Aberdeen AB25 1ED Scotland).

Marg’s show, she booked for 19.00, hardly necessary, Rehmat’s is still finding its way. That the Curry House is hidden from the street, masked by the Ice-Cream Parlour, is something that should be addressed. Marg went out meet Gordon, last to arrive, just in case he didn’t recognise Rehmat’s as a Curry House. The finest in Aberdoom, though this had yet to be established for three of five this evening.

Our waiter directed us to the corner table, with restricted access, useless. I insisted we combine two tables mid-room, much better. We were the only customers, and that is how it would remain until the very end of our visit.

The menu was duly studied, no price increase since the last visit at the end of 2025.

Following on from the wonderful Fish Chettinad had one week ago at Chili’s South Indian Cuisine (Settle WA), another Fish Curry was in mind. Fish Karahi (£11.95) at Rehmat’s has been celebrated here previously, Both Marg and Hector were up for this. For Hector, a Plain Nan (£2.95), for Marg, a Roti (£1.20).

As more Bread was ordered, I had to point out that at Rehmat’s, Bread is charged at a realistic price. Check the ridiculous prices charged for Chapattis in particular, in other Aberdeen Curry Houses.

Kath, sitting, opposite, stayed Traditional: Chicken Rogan Josh (£10.95) with a Plain Nan.

Graeme, on my left, was here for a feast, the only person to order a Starter.  Too much,  I believe he was warned. Two Poppadoms (£1.00), and Lamb Chops (£7.95) to kick things off.  Lamb Karahi (£11.50) was considered until he spotted Punjabi Goshat (£13.50) served on-the-bone. Mushroom Rice (£4.75) would accompany.

Lastly, Gordon, who is less experienced in matters, Curry. With Marg on his left, somehow they came up with Lamb Karahi with Pilau Rice (£3.50). Quite a jump from his previous appearance in Curry-Heute. Rice with Karahi, not the norm, but maybe a Curry without Rice,  too big a step.Drinks: Tap Water only for four of us, a Cola (£2.25) for Graeme. Serving ice with the tap water did not cross our waiter’s mind. Jugs would have been more efficient than individual glasses.

The first part of this show was all about Graeme. Others may have nibbled on his Poppadom, the Hector does not play this game.

*

Lamb Chops

Three, as per menu, well-fired, juicy looking, a decent size. Two Dips accompanied, plus a modest Salad-Garnish.

That was good – was Graeme’s initial comment. More below.

Punjabi Goshat

This has to be the signature Lamb Curry at Rehmat’s. The pale brown, almost grey, Thick Masala, a hint of Yoghurt implied by this colouring, The Sucky Bone, further evidence of the pedigree. A sufficient quantity, perhaps too much if one has already devoured three Lamb Chops. Graeme:

A welcome return to Rehmat’s for a private dining experience with brothers and sister in law. I was feeling fairly hungry and was the only person to order popadums (2nr) and Lamb chops (3nr) for starters.

Lamb chops were large and sumptuous and there was plenty of meat to sook off the bones.

Main course of Punjabi Goshat Lamb followed along with Mushroom Rice. The lamb was succulent, plentiful but surprisingly more off the bone than on. Mushrooms were disappointingly chewy, I’ll stick to plain rice in the future.

Given that I’d had starters, I called it quits when comfortably full and had enough left for dinner at the weekend. Rounded off with the smallest Strawberry ice cream ever, all in all a perfectly fine dining experience.

Yes, Graeme had the full three courses.

The surplus Curry, and Bread, was duly packed for Takeaway.

Chicken Rogan Josh

The first time featured at Rehmat’s, Hector has been enjoying Rogan Josh, in Lamb of course, for nearly fifty years. In recent times, this Curry has been evolving from a Tomato-prominent Curry towards something Creamy. Some Chefs insist Creamy is the Traditional, not in Hector’s lifetime. It was pleasing to see today’s version as being Tomato-rich. If anything, the Tomato looked like a last minute addition, in Restaurant Curry, par for the course. Kath:

A delicious spicy Rogan Josh with a lovely hot fresh, plain Naan. The perfect curry with excellent company.

Did I mention that Kath was sitting opposite Hector?

Lamb Karahi

It is hard to believe that the usual Hector go-to Curry has not appeared in these pages until this evening. Chicken Karahi and Fish Karahi certainly, have, the latter being the reason why the Hector has yet to have the Lamb here.

The first thing to note: no Capsicum, this has never been an issue at Rehmat’s.

Served Boneless, one day I shall establish if this Curry can be served on-the-bone. Or, is that not what the Punjabi Goshat may be already? Gordon:

I enjoyed the evening and the curry meal which I had. Well presented and the waiter was very helpful. 

The cup of tea was a new experience. 

Before the celebration of the Fish Karahi, the Bread. I had asked for my Plain Nan to be served – whole.

No slices – was how our waiter recorded this. Tonight, all Bread arrived – whole.

The Wholemeal Roti, not to my liking, but always enjoyed by Marg, was substantial. The Naan, suitably risen and puffy, also featured Wholemeal Flour. Tonight, I was able to tolerate this, but as ever, would only manage about half. Kath managed more Naan than the Hector.

Fish Karahi

Topped with token Ginger Strips, and a threat of Coriander, some pieces of Fish stood out in the mix. Separating Oil, in the style, to be stirred back in to the Masala when one instinctively feels the time is right.

White Fish, Haddock was confirmed later, which retained its integrity until it was decided to flake it, then stir it into the Mash.

Sliced green chillies had been cooked in, enough here to boost the Spice Level. Indeed, a – Big Kick – was duly recorded. Well Seasoned, all was set to savour the moment.

Fishy! A Fishy – Fish Karahi, never to be taken for granted. Cumin Seeds, adding their own distinctive Flavour. With Lamb, one tends to alternate scooping Masala and then Meat with pieces of the Naan. With flaked Fish, both elements of the Karahi can be consumed simultaneously.

Yet more Cumin Seeds were encountered, yet more bursts of Flavour. This Fish Karahi was outstanding, – Best in Scotland? – was recorded. The Hector has not found better, and not for the lack of trying. Marg:

Five of us sat down to order our food. I was keen to have the Fish Karahi & a Roti to accompany the meal.

The dish was full of flavour with a good kick from the spices. I used the Roti to pick up the food and enjoyed the strong taste from the haddock. Although this dish was hotter than usual, I continued to eat everything on my plate. I even managed to scrape all the sauce with my bread. I would thoroughly recommend this dish.

And Marg was not finished, in a classic example of – we were out to dine – there would be both Masala Chai (£3.50) and Ice Cream (£2.95 / £4.50).

Milky Tea, not for the Hector, four Chai were duly ordered.

Graeme regretted having ordered a single scoop. Two scoops started to look like a portion. Marg:

I could not resist having some vanilla ice cream after my main dish. It was very creamy and rich. 

I finished my eating experience with a Masala Chai. Decided not to add sugar but to enjoy the spices within the drink. It was a great way to end my meal.

Throughout our meal, Zahar, Mein Host, had moved between the kitchen and the Ice Cream Parlour. Another Schrödinger moment, had we both recognised each other or had we not?

The Bill

£109.30  The Aberdeen residents could not believe this. Sensible, realistic prices.

The Aftermath

Zahar came to join us, our first chat since visit #1 back in 2022.

I put it to him that his could well be – The best Fish Karahi in Scotland.

Can a restaurant have two Signature Dishes?

Praise such as this tends to be well received. It was then that Haddock was confirmed. On mentioning my almost disgust at encountering Capsicum in Curry, Zahar’s reply should be noted, especially by one fellow diner-

We don’t use it.

No Ballast at Rehmat’s.

Zahar once again told us of his Glasgow heritage, his years working at the long lost Shalimar. By the strangest of coincidences, Zahar was down in Glasgow a couple of weeks ago, eating at Yadgar, where Maqsood, his friend, and erstwhile colleague at Shalimar works in the kitchen. Maqsood, the quiet man in Yadgar’s kitchen, now we have a connection.

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Seattle WA – Mirch Masala – Double Disappointment

Posted on May 18, 2026 by Hector

Hector’s Big Birthday Tour is reaching its conclusion, tonight, the last of The Final Four Nights in Seattle WA. Had it not been a Monday, the last Curry-Heute in Seattle WA would have been commemorated at the consistently wonderful Chili’s South Indian Cuisine up in the University District.  We did so yesterday.  Instead, Hector, Dr. Stan and Prof G find themselves once more in Capitol Hill.

Whilst outstanding South Indian Cuisine is always to be celebrated, those of us brought up in the West of Scotland are more used to Punjabi Fayre. Having searched our zone of familiarity in Seattle WA, Ammi’s Pakwan Indian Food Restaurant (213 Broadway E, Seattle WA 98102 USA) stood out. The photo on Google Maps of the Lamb Bhuna caught both Dr. Stan’s and Hector’s eye.

1 Line was taken down from University District, had we emerged from the correct exit at Capitol Hill, Ammi’s should have been diagonally across the street on Broadway East. Alas, we had to walk back up, at least on the correct side of the street.

Next block – I declared to Prof G.

We walked past an Indian Restaurant, where was Ammi’s? Doubling back, the address was rechecked. Right place, wrong restaurant, this was Mirch Masala. It was 12.45, we were here, we were hungry, it was either a blind Curry or American Fayre.

Bar a single chap sat at the window, Mirch Masala was empty. We were able to choose our table, a booth along the left wall. First things first:

what happened to Ammi’s?

a merger – we were told.

The menu had most of the usual Mainstream suspects. A straightforward layout, all Dishes available in Vegetables, Paneer, Tofu, Chicken, Lamb, Fish, Lamb Prawns. All Lamb (€20.99) charged at the same as Fish and Prawns, you don’t see that back in Blighty.

Karahi had to be dismissed, the dreaded capsicum. House Curry Specialty – would be the backup, however, Goat Curry (£23.99) served on-the-bone had to be Hector’s choice, unless there was something else to be had.

I asked the waiter – does the term Desi mean anything to you?

Cue a look of puzzlement.

Apna?

The Hector was not speaking a foreign language, this is the language of Curry.

The waiter then responded with a list of Dishes that could not possibly be Desi/Apna, a case of misdirection.

Prof G asked me how it was possible that he did not understand basic Curry terminology.

Because he’s not from the Indian subcontinent, probably from the Middle East or thereabouts.

I didn’t even ask about the Shahi Korma, Goat Curry it would be, at Spice Level 4.

Dr Stan, wary about what might be received: Palak Masala Lamb.

Would this be Spinach with Masala, or the much preferred Masala with Spinach? Would it be unnecessarily creamy, as is often the case in Continental Europe? Prof G followed Dr. Stan’s lead, Spice Level 3.

All Curry at Mirch Masala is served with Basmati, no need for Bread.

Mirch Masala is broad at the entrance, the large bar is prominent. Always be aware of Curry Houses which appear to be promoting drinks as much as the Curry. What lay behind me shall remain unknown.

The wait was appropriate. There was no interaction with the staff, nobody curious as to the presence of three foreign guests at their establishment, especially one photographing the entire menu.

Three brimming handi of Basmati were presented. Once arranged on the dinner plate, more Rice than a Hector would manage.

Palak Masala – Lamb

The big question was answered: this Saag Gosht was Palak with Masala. At least it did not appear to be – creamy. For Chefs, this is the easier method of preparation: simply add the chosen Meat to a mass of pre-cooked Herbs. Our preferred style is always so much more superior, and packs a greater variety of Flavours. Two sets of comments:

Dr. Stan: Palak Masala with Lamb tasted of spinach first and foremost with the spices providing heat and subtle flavour. The meat was tender.

Prof G: Spice level just right, too much sauce to lamb ratio, lamb not chewy but sauce uninteresting.

Goat Curry

The threat of a Coriander garnish was the only Herb seen in this Curry. A blended Masala, suitably viscous, but the big give away: one cannot cook Meat on-the-bone in a Masala then blend it. Before me lay the perfect example of why the Hector frequents the Curry Cafes in Glasgow’s (Scotland) Southside, the equivalent in Manchester (England), and of course Bradford (England).

Whole Spices? One fleck of either Cinnamon Bark or Star Anise would be uncovered. There was nothing Desi/Apna about this Curry.

Mainstream Restaurant Curry is what it is, it just happens too often to be in the second division.

Eight pieces of Goat, mostly on-the-bone, a couple were huge, so perhaps a more favorable Meat to Masala ratio than mentioned above. Tender Meat, but giving nothing back in terms of Spice or depth of Flavour. How could it, the Meat and Masala were undoubtedly strangers until the point of serving.

I hadn’t got very far when Prof G asked me the crucial question.

The Hector was struggling from the off. There was a hint of what I recognise as – Cabbage – but have described as – soapy – in previous reviews, and this was the fourth time in the USA.

The Flavour is just short of being horrible – was my reply.

When the waiter came over to ask the customary question, the Hector stayed shtumm. The time for revelation, discussion, would come soon enough.

The food was not hot enough in terms of temperature. If it is not presented bubbling hot, then one is going to be faced with cold food at the end.

The Seasoning was decidedly low – Karrah – this was not. The lack of Salt would restrict the release of Flavours from whatever this Curry was based upon. What chance did this Curry have of providing any depth of Flavour?

The Spice Level was adequate, if this was Level 4, I can only imagine what Level 3 was like. Apart from presumed inclusion of Chilli Powder, there was nothing else identifiable here to provide heat, no fresh Green Chilies, Bullet or otherwise.

Rapidly cooling food, with still the background sense of – cabbage.

Having eaten enough to consider this to be a meal, why bother with the rest?

The leftover Rice was commensurate with a European Curry, that I abandoned the Masala says it all. This was the second worst Curry I have had this year, unfortunately, both within a period of six days.

It was time for the Hector to answer the waiter’s question.

Very poor – as the Calling Card was presented.

I shall spend three hours writing exactly how your Curry needs to be improved.

Both barrels were about to be delivered.

The inclusion of Cabbage was denied. I have searched long to establish what – Indian – Chefs are doing in the USA to create this level of horribleness. Over-cooking the Herbs is a possibility, ground Spices that are not fresh, another consideration. I have been in touch with people in the trade back in Glasgow, no explanation, but then, they wouldn’t know how to produce a Curry that borders on the inedible?

The lack of any coherent level of Spice in terms of heat and Flavour was outlined.

We buy our spices from India – was the reply.

I hear this line too often. This means they could easily come from a packet.

Maybe they are off by the time they arrive? – I proferred.

What else can I do for you?

Give us the bill and we’ll leave.

The Bill

$58.00 (£43.10) for Dr. Stan and Hector, and it appears we tipped, regardless. The waiter can only serve what comes from the kitchen.

The Aftermath

Experiences such as today’s are all part of expanding the breadth of coverage in Curry-Heute. Our visit to Mirch Masala is proof that other places can be so much better.

A question to the owners: why are you still featuring photos and reviews from six years ago in Google Maps when these are from another business, in a different epoch?

Mirch Masala – Indian Food At Its Tastiest – just a pity the Flavours were wrong, and nobody appears to be able to explain why.

2026 Menu

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Seattle WA – Chili’s South Indian Cuisine – This Could Be The Last Time

Posted on May 17, 2026 by Hector

And now, the end is near
And so I face the final curtain
My friend, I’ll say it clear
I’ll state my case, of which I’m certain
I’ve lived a life that’s full
I travelled each and every highway

… well not every highway, but as many as a man could possibly expect in one lifetime.

Seattle WA, The Final Four Nights of Hector’s Big Birthday Tour is drawing to a close. Today was the last possible time we could visit Chili’s South Indian Cuisine (4220 University Way NE, Seattle, WA 98105 USA), and so we did.

Anila, Mein Host, had warned us on Friday that there was a street fair being held on University Way this Sunday afternoon. The – U District Street Fair – is primarily an arts and craft fair, of course there had to be food trucks selling all American fayre. Not good for those who pay rent to occupy the fixed premises. Whilst the street was mobbed, Chili’s was empty when we arrived at 12.40. Our sitting once again at the window table did the trick, people started coming in.

What is the difference between goat and lamb – asked one customer at the adjacent table. Anila brought me into the conversation. I could have drawn a picture, however:

Lamb is typically more fibrous, fattier, Goat can be tougher, but not as served here – was an improvised answer.

Anyway, the Hector was here for the Fish, Tilapia, to be precise. On Friday, Dr. Stan spotted Chettinadu Fish (Boneless) Curry ($20.99), a relatively recent addition to the menu at Chili’s, a Curry the Hector holds in the highest regard. Few venues serve it to Hector’s liking, and this refers to the entire World of Curry Houses reviewed in Curry-Heute. From what I saw on Friday, this could be right on the button.

Today, both Dr. Stan and Prof G would both have Chettinadu Lamb ($22.99). The waitress, who has brought the chilled tap water on our recent visits, took the Order with care. Spice Level 4 for Hector, 3.5 for the chaps.

Fisch Chettinad, Lamm Chettinad, not since the halcyon days of Indian Mango (München) has Hector sat at a table with such an order being relayed.

The Mexican waiter, not present on our last three visits, came over to greet. It’s as if Hector is known here. Anila caught up with our Portland OR interlude. That we travelled by train seemed to bemuse.

The final feast was assembled on the table.

*

Chettinadu Lamb

Boneless Lamb served in a not too Soupy Masala. As with the Goat Chettinad had here two days ago, the ratio of Meat to Masala was favourable. It also meant careful management of the Masala with so much Rice and Bread to consider. My fellow diners gave their verdict. Dr. Stan:

So tender lamb, cooked in a sauce with a beautiful blend of spice flavour set at a perfect level. Sadly my last one.

Prof G: Second visit in two days. Wonderful depth of flavour with spice level 3.5, perfect to enjoy the plentiful lamb.

There was an interlude to our eating, Anila conducting – happy birthday – to Pradeep, a customer. I shall admit to not taking part, way too busy eating.

Chettinadu Fish (Boneless) Curry

I saw it on Friday and did the double take. Today it was mine. The Masala was dense, and at an absolute minimum in its ratio to the Tilapia. Diced Onion, caramelised, I believe, were prominent.

A Dry Chettinad, so few dare.

The three Dry Red Chillies were duly set aside. They help provide the distinctive Flavour, they need not be consumed. Coriander leaves and stems, the latter would add a distinctive grittiness to the Texture, both giving Flavour. And not the dreaded soapy-cabbage that keeps appearing in US Curry. The separating Oil, the Hector felt so much like at home.

Level 4, a big Spicy blast, but not such that the Flavours would be be masked. Too often a Spicy Curry turns out to be Chili and no more. The level of smokiness was less than had here before with other items in this section of the menu. What was prominent, the Fish, a Fish Curry that tastes – fishy. This is never to be taken for granted. Fish that retained its integrity but was easily flaked with the fork to create something more resembling a Fish Karahi as served in Bradford (England).

Desi Curry: whole Black Peppercorns, Green Cardamom, four whole Cloves, the Meat versions of this creation did not feature these to this extent. This was Curry Heaven.

Seasoning, that oh so special parameter, I hadn’t even given it a thought, so full of Flavour was this Curry. There was so much happening on the plate. At times there was a tang, evoking Achari, but a Pickled Curry this was not. This was a veritable South Indian Curry, as good as it gets.

The glorious Parotta were used to scoop up the Minimal, gritty Masala. The Masala infused Rice added another dimension. Let’s celebrate the Parotta once again. So few venues across the planet serve this special version of Paratha. White, soft, stretchy, layered, buttery, a joy to dip in any Masala.

Everything OK? – we were asked.

Wonderful!

And then reality struck home. With the end game before me, mostly Rice and Parotta remnants, the realisation that this was it, my final few mouthfuls of Curry at Chili’s South Indian Cuisine, Seattle WA. An emotional moment such that the stomach said – no more.

Having wiped the plate on the previous visits on this trip, today, the Hector had to surrender. The head says, this would be my last ever visit to Seattle WA. Something, from somewhere deep inside, does not accept this.

So it goes.

A reality check: only in München has a Fisch Chettinad been served this way, but now at Chili’s. Hector has to be the common denominator. I would like to think that the writings in these pages have brought this otherwise unique interpretation of a Fish Chettinad across the Atlantic.

The Bill

$50.12 (£37.22) For Dr. Stan and myself, tax and tip included.

The Aftermath

With Chili’s filling up, time for the heartfelt farewell.

A Vera Lynn song, or Mrs Lewis as she was known in Burgess Hill (England), now feels apposite:

We’ll meet again, don’t know where don’t know when…

Songs should be sung about Chili’s South Indian Cuisine, this is a special place.

Update – Tuesday, March 19th

With a flight back to Blighty later in the day than Dr. Stan’s and Hector’s, Prof G made his way back here for lunch.

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Seattle WA – Cafe Ashiana – In Search of Chapli Kebap

Posted on May 16, 2026 by Hector

On the day of Hector’s Big Birthday, copious quantities of Chapli Kebab were provided for my guests. For the majority, a first encounter, including Prof G, who is one of many who asked in subsequent days – what were they?

Today in Seattle WA, the Hector has sourced Chapli Kebab, in the Capitol Hill district of the city, at Cafe Ashiana (1601 Harvard avenue, Seattle WA 98122 USA). We arrived at 13.05 to find a family in situ at a corner table. With only three tables, and a seating capacity of twelve, this is very much a cafe.

In the minutes following, there was a steady stream of customers, such that the poor chap, manning the place alone, had to advise of a forty minute wait for food to be served. We timed it right.

Chicken Chapli Kebab ($16.99), times three, was duly ordered along with drinks ($2.50) from the fridge behind me. With Chicken, Beef and Lamb available, the chap asked:

Why chicken? Usually people have beef.

We have Chicken Chapli at home – was Hector’s reply.

Prof G established that Chicken Tikka is the house specialty. I was happy to see the handwritten Curry menu (below), some Desi Curry there.

Cafe Ashiana is therefore more than just a simple Kebap House.

Subsequent customers were informed that there was no more Chicken available. Given the lack of space indoors, they all chose to wait outside. A bit warmer today, so not onerous.

No cups, a straw had to suffice. The Hector lost his straw in the bottle of San Pelegrino. All this way to drink Italian Sparkling Water.

The wait was substantial, should this be a one man operated show?

Chapli Kebab

Three patties sat atop a small bed of Rice, they were covered in a Modest Salad comprised of Onion and Coriander, with a small Dip on the side. Modest, small.

Is that it? – was my reaction. Not a lot of food for the dollar.

The Spice Level impressed, the lack of Seasoning did not. In terms of Flavour, Cumin was very much to the fore, with the Coriander Leaves not far behind. The Dip offered some Citrus.

A pleasure to eat, and a marked difference from the pub-fayre that I have generally tried to avoid on this trip. Not a patch on Yadgar (Glasgow, Scotland) in terms of Flavour, or value for money.

Dr. Stan offered no official comment, but enjoyed his lunch.

Prof G was effusive therefore in comparison:

The flavours burst into the mouth, leaving a residual spicy tang to the lining of the mouth, long after the Chapli had left my mouth.

Delicious.

All plates were cleared, not much of a challenge in that respect.

The Bill

$50.32 (£37.40)  (for Dr. Stan and myself). A bit of liberty with the drinks.

The Aftermath

The Calling Card was duly presented, not that our chap had much time to chat. He did, however, display an air of enthusiasm, such that the Hector had to be reminded to pay.

2026 Menu

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Seattle WA – Chili’s South Indian Cuisine – The Penultimate Visit

Posted on May 15, 2026 by Hector

Hector’s Big Birthday Trip and we are back at Chili’s South Indian Cuisine (4220 University Way NE, Seattle, WA 98105 USA) for the first day of – Seattle WA, The Final Four Nights.

An early rise in Portland OR saw Dr. Stan, Prof G and Hector arrive in Seattle WA just after noon. With no hotel check-in until 15.00, Curry before was the optimum use of our time.

*

Arriving at 13.15, I stood at the window for a moment to locate a particular photo posted thereon.

Who is that? – I asked Prof G, the most rhetorical of questions.

He was taken aback. That Hector’s photo was close to Marg’s was therefore not a surprise. You can tell people that Curry-Heute reviews are a prominent feature of the window display at Chili’s, until people see it, well…

Chili’s South Indian Cuisine was busy today, quite a contrast to this very day and time last week. Then I did wonder why people were not having a Friday Curry lunch. Prof G was introduced to Anila, Mein Host. The Professor, the Doctor and Hector, the humble Master. I know my place.

Today our table was mid-room. The waitress, now used to seeing us, brought the ice-cold tap water, not that Seattle WA is particularly warm today. A British Climate, today having British Weather.

Prof G was pointed to the business end of the menu.

Chettinadu Goat (Bone-in) Curry ($22.99), Hector’s favourite at Chili’s, had been held back for today’s visit. Prof G trusted My lead.

Dr. Stan almost had me change my mind. Chettinadu Fish (Boneless) Curry ($20.99), how had I not spotted this? On my second visit to Chili’s, a Fish Curry was had, I was assured they couldn’t do a Fish Chettinad. Having consulted a well known and reliable Curry Blog, I can state with certainty, Fish Chettinad was not on the menu as recently as 2024. That was it, no matter what, the Hector will be back on Sunday.

As is the way at Chili’s, all Curry comes with Basmati and a pair of Malabar Parotta. Spice Level was discussed. Anila recorded Hector’s 4 on the scale of 1 -5, Prof G saw sense in Doctor Stan’s 3.5.

We would wait an appropriate time. People were still arriving, hopefully Chef had some assistance.

Chettinadu Goat (Bone-in) Curry

A Chettinad with a thick, viscous Masala, only in two München Curry Houses have I found this. Chettinad does not have to be – Soup!

Unlike last Friday, care was taken in the arrangement of the Meat and Masala over the Rice. A Sucky Bone, from a Goat! Possibly a first.

Normally, when Bread is to hand, the Hector starts with a dip, not today. The Meat was so inviting, the Tenderest Goat ever encountered. Quality Meat, and so much of it. The ratio of Meat to Masala was such that careful planning would be required, else a pile of leftover Rice might result.

Spice Level 4, a kick but in no way stressful. The three dried Red Chillies, a feature of efficacious Chettinad, were set aside. Does anyone ever eat these? The subsequent big Smokey Flavour associated with South Indian Cuisine was to the fore, complemented by Cinnamon or Star Anise, both possibly. Coriander Stems, providing a bit of grittiness to the mix and adding to the pleasure. Spice, and full on Flavour, this is what Curry is about.

Then there was the Parotta, not one, but two. Soft, pliable, layered, perfect Paratha. The retained Masala was put to good use. Curry and Rice, Curry and Bread, two differing eating experiences, yet one meal. Just how much pleasure can a man savour?

Meanwhile on my right, Prof G had already declared he would want to come back. Last week in Albany NY, he visited Curry Leaf where Hector enjoyed his favourite Curry, a Desi Qorma in 2024 as part of RTW-80. Prof G did not have such a good experience, today, he was clearly impressed:

This Curry is amazing – was the second of three comments.

I like the vibe of the place, the family atmosphere.

Curry, Rice and two Parotta, somehow, last weekend, the Hector cleared his plate. Today, the final grains of Rice proved to be too much. No need to eat to excess.

Chettinadu Fish (Boneless) Curry

If the Masala in the Goat Chettinad was viscous, then this was even more-so. Indian Mango (München) and subsequently Dessi Tadka of the same parish, has long set the standard.

On Sunday, the Hector will have much more to say on this mysterious presentation. Mysterious? What is the connection between Chili’s and the aforementioned?

For the moment, we have Dr. Stan’s comment:

Excellent Curry, with different flavours coming with each mouthful. Cooked to the spiciness requested and tasty, flaky, fish.

I shall advise the reader that Dr. Stan has frequented the München Curry House which set the standard.

Bring on Sunday!

The Bill

Paying for myself and  Dr. Stan only, the American game was played at the till.

$50.12 (£37.24) Amazing value.

The Aftermath

We promised to return on Sunday, although Anila advised that there is a street fair being held then. In terms of business, who knows what that will bring? We shall find out soon.

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Portland OR – Indian Curry House – Al Fresco Curry

Posted on May 13, 2026 by Hector

Day #3 of the Portland OR section of Hector’s Big Birthday Trip, an 11.30 rendezvous at Midtown Beer Garden, not for Bier but Curry-Heute! Sited on the far left as Dr. Stan and Hector approached, Best Taste of India, encountered by chance last night, was found to be closed.

Fortunately, The Good Doctor spotted Indian Curry House (431 SW Harvey Milk Street, Portland OR 97204, USA) a few stalls down.

The respective menus were pretty much the same, the Hector had his heart on Lamb Curry.

Curry is universal.

It was confirmed that Lamb Curry ($14.56) came with Rice, so no need for a Naan. A bottle of Fanta was secured. A buzzer was issued, time to pay.

The Bill

€20.00 (£14.56) Cash. A round figure, so no knowledge of tax, and no tip.

I took a seat at a long table. Prof G had taken advantage of the $10.00 Lunch Special with Chicken Korma and Chana Masala as the principal components. Dr. Stan had a full Curry and drink, Lamb Saag ($14.56), of course.

During the wait, I took stock of the Fanta. How artificial does this look? Sweet and syrupy compared to the wonder that is Belgian Fanta. Having ordered first, my buzzer went first.

Lamb Curry

Plastic cutlery, yay, not wood. Eating with wood, yeuch. Half Rice, half Curry, the oily Masala was blended with Coriander leaves mixed through. Arranging the Meat on the Rice, I reached double figures, a decent portion.

Gravy – was the first recognisable flavour. Low in Spice and Seasoning, there was just enough here to call it – Curry. The Coriander gave off its flavour.

On another day, the Hector may have registered some disappointment at this point, after yesterday at Mezbaan Mahal, the lack of anything – Soapy/Cabbage – was a bonus.

The Lamb was super-soft. With such a mild Masala, it had little chance of giving anything more back. As I ate on, so I accepted my lot. If one became a regular here, I’m sure extra Chillies,  extra everything, could be commanded. Crucially, there was nothing here not to like.

The coarse finish to the base of the container restricted the scooping up of the last grains of Rice.

Chicken Korma / Chana Masala

The Rice appeared to be the largest component here, less Curry overall. Spot the Samosa, there was a bit of Chapatti as part of the deal also. Prof G’s verdict:

5 big chunks of tandoori chicken, sauce too mild for my liking. Chana Daal, good spice level. An acceptable Samosa, small but tasty. A good deal at $10.00.

Lamb Saag

The worry is that one gets the creamy version that prevails across Continental Europe. Well, I wasn’t worried, Dr. Stan had to accept his fate. Actually, it didn’t look too bad. Dr. Stan:

The Lamb Saag was creamy and lightly spiced with tender meat.

Strangers in a strange environment, we shall never discover if there was anything with a genuine kick on offer at Indian Curry House.

The Aftermath

It certainly had nothing to do with Curry. Our day across the Columbia River, in Vancouver WA, is told – here. 

2026 Menu

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Portland OR – Mezbaan Mahal – It’s For Curry-Heute.com

Posted on May 12, 2026 by Hector

The middle four days of Hector’s Big Birthday Trip sees a return to Portland OR. Curry was had here twice back in 2018, Indian Grill survives, Tandoori Indian Kitchen has gone. Research suggested that Mezbaan Mahal (710 SW 2nd Ave SIUIT -1, Portland, OR 97204 USA) in Downtown Portland might offer fayre in Hector’s preferred style. The description for Goat Korma ($19.99) raised the possibility of securing the much lauded – Desi – version of this Curry prepared for grand occasions, as opposed to the Curry for weans that prevails across many continents.

With no breakfast as part of our hotel deal, Dr. Stan was once again happy to accompany. Entering the pukka establishment at 12.00, only two diners were present, completing their meal in this decidedly spacious venue.

Prominently displayed on a somewhat crude hand written poster was Portland’s equivalent of Manchester’s – Rice & Three. Portland OR is a long way from Manchester (England).

To what extent Curry connects the two was about to be established.

Dr. Stan has generally done well by having Buffet in US Curry Houses. Lunch Meal ($16.99) provided three choices from the six prepared Dishes on display: Paneer Masala, Goat Curry on-the-bone, Butter Chicken, Baingan (Eggplant) Curry, Daal Makhani and Lamb Curry. Had this been Buffet, much damage could have ben done to the Goat Curry on-the-bone, alas, that is not the system at Mezbaan Mahal.

I sat at the table, studying the a la carte menu whilst Dr. Stan went up for his Lunch Meal. When he returned with a Thali, we were both taken aback.

Not as much Curry as one would secure in Manchester at say, Kabana, then. The Thali consisted of eight elements, the Curry seemed less significant in the array presented. Value for money, no need to challenge that, the Hector was happy to go a la carte.

Meanwhile, Dr. Stan tackled his two pieces of Vegetable Pakora before addressing his choices of: Goat Curry, Lamb Curry and Eggplant Curry. With a piece of Poppadom, a half Naan plus Rice to accompany, again, the ratio of Curry to Sundries seemed out of balance. Then there was the solitary Gulab Jamun to wash it all down. Additionally, the waitress drew Dr. Stan’s attention to the Dips that were included in his package deal.

There was little doubt that Dr. Stan was enjoying his meal. The Eggplant Curry was immediately remarked upon the best of the three. A taste of – closer to home – one might conclude. Dr. Stan:

I had Lamb, Goat on-the-bone, and Eggplant, the meat was tender but only lightly spiced. However, the aubergine was full of flavour and spicy.

Whilst The Good Doctor was taking care of his Thali, the Hector had been up at the counter negotiating. The waitress spoke English, the mature lady less so. I established the two types of Korma that exist and asked if their Goat Korma was in the – Punjabi, Desi-style – or in the Mainstream – Creamy-Coconut.

The waitress listened then concluded I desired the Mainstream.

That is exactly what I have not asked for.

Why she not rissen?

Not sweet, not creamy, not coconut.

In the end, Goat Korma on-the-bone, Spicy – was agreed, but only after the lady had assumed – Chicken. To this I added Naan Bread ($2.89).

Dr. Stan was well through his meal before Hector’s a la carte Curry was brought to the table.

Having surprised myself at the quantity of food eaten in the last two visits to Chili’s South Indian Cuisine (Seattle WA), in terms of both Rice and Malabar Parotta, today, I knew I would not manage all that was set before me.

The portion of Basmati would probably have done. There was no mention that Rice was inclusive. Cumin Seeds in the Rice impressed. The Naan, served in quarters, was risen, slightly blistered, but not puffy. Too thick I concluded.

Not for the first time, I would manage around half of the Naan.

Goat Korma on-the-bone

There was but the slightest whiff of Coconut as the karahi was placed on the table. One could see a degree of Creaminess in the Masala, but this most certainly was not the feared version of Korma. Not as yellow as today’s t-shirt, hopes remained high.

The sprinkling of Coriander atop was complemented by the large pieces of Goat Meat protruding though the blended Masala. Nine large pieces of Meat were arranged on the Basmati, even allowing for the Bone content, plenty to eat here. No skimping.

The first dip of Naan into the retained Masala, – wtf?

Not since Divine Dosa and Biryani (Las Vegas NV) have I tasted this peculiarity, a contaminant, which dominates a Masala such that anything else is masked. That Curry was at the hands of a Nepalese Chef. Bangladeshi Chefs are known to add one particular ingredient to a Curry which we – Punjabi Curry Lovers – find abhorrent – Cabbage. If it wasn’t Cabbage, then it’s a Spice which simply does not belong. Blended Capsicum?

The palate had to adjust to the unwelcome combination of Spices and whatever. I ordered it, I’ll have to eat it, it’s my dinner.

Sliced Green Chillies in the Masala boosted the Spice Level. The Seasoning was way below what the Hector looks for in a Curry. The Goat saved the day.

The softest of Meat, and impressive given that Goat can be more chewy than Lamb. It was from the Meat that the pleasant Flavours emerged, and from here, more Seasoning also. Meat that gives of Flavour, not something that can be taken for granted, Umami.

The waitress came over to ask the customary question.

It’s OK – was the damning reply. The Hector does not seek – OK Curry.

I think you put Cabbage in the Masala – I proffered.

This was denied.

Some Spices.

Which?

End of conversation. If she didn’t know the answer to that question, then what else was unknown?

Not finishing the Rice and Naan was a given, not finishing the Masala was a rarity in the history of Curry-Heute.

The Bill

$27.12 (£20.34) This price includes added tax, and the seemingly compulsory tip.

Dr. Stan paid for his own.

The Aftermath

The Calling Card was presented. 

2026 Menu

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Seattle WA – Chili’s South Indian Cuisine – More Fun To Be Had

Posted on May 10, 2026 by Hector

Day #4 of Hector’s Big Birthday Tour sees a replica of the final day of Dr. Stan’s Big Birthday Tour in 2018. On that day we also started at Chili’s South Indian Cuisine (4220 University Way NE, Seattle, WA 98105 USA) before heading westwards to Ballard and more breweries than we could ever do in a day. That day was Father’s Day in USA, by some cosmic coincidence, today is Mother’s Day. 

We arrived this Sunday lunchtime at 13.00. Unlike Friday, the place was busy, eleven diners at five tables. A solo diner was perched at a high table in the window.

Anila, Mein Host, was front of house to greet, she gave us the same table as on Friday, lots of window dressing. The waitress, having recognised us, brought ice-cold tap water immediately. No Sparkling Water therefore required.

Today for Hector – Kerala Goat (Bone-in) ($22.99). As with all Curry at Chili’s, this was to be accompanied by Rice and two Parotta. Spice Level 4 – was once again recorded. For Dr. Stan – Kerala Lamb Masala ($22.99), Spice Level 3.5.

I think Dr. Stan has finally sorted out the difference between Kerala and Karela.

Anila, again kept us company whilst we waited. She also had the other customers to attend to, some – Mothers – perhaps. The wait for our Curry was appropriate.

Kerala Goat on-the-bone

Today, I took better care with the management at the start. The Rice was spread across the plate. A sensible quantity, I knew I could manage this. A whole Green Cardamom was found in the Rice,

The two Parotta were kept well away from the approaching moisture, the Hector shall decide when these get saturated in Masala.

Malabar Parotta – The King of Bread – these were perfect. Light in colour and texture, stretchy, layered, buttery, absorbent, what better Bread is there for dipping?

I noted later that they are on sale from the fridge-freezer. Are those served in house from the same source? If so, how does one reheat them to this level of excellence, Hector’s feeble efforts at Bread making/reheating are described in Hector’s Home Cooking.

Curry Leaves atop, plentiful Meat, sat in a dark brown Thin, Blended Masala. Shorva-esqe, however the Texture of this Masala was markedly different from a Punjabi Shorva.

As was proved towards the end, this Masala had viscosity, once the original dipping frenzy was complete and the thinner elements had been absorbed. A piece of Star Anise was encountered. Whole Spice in the Masala, the Desi box ticked, or at Chili’s should that be – Apna!

I counted eight pieces of Goat as I carefully arranged the Meat on top of the Rice. Even allowing for the Bone content, enough eating here. With Goat, one does not appear to get Sucky Bones as one does with Lamb. Not that the Hector is currently missing Lamb.

After Friday, the Hector was not about to be taken by surprise. The first dip of Parotta had captured enough Masala. The powerful Smokey, South Indian Flavour was revealed instantly. The back of the throat was ready for the blast of Spice. Seasoning is everything, I noted on the menu that one Dish served here has the moniker – Kara. Too many venues across the planet hold back. One does not go out for Curry to be served bland food. Curry must be well Seasoned and served at a Spice Level which does not cause distress, or distort the depth of Flavour that can be achieved. 

On sampling the Meat, it was suitably Tender, fibrous, markedly different from Scottish Lamb.  This was Goat, Hector. 

The – wow! – moment was duly recorded. This Curry had everything, Flavour, Seasoning, a challenging Spice Level, and there there was the joy of the Parotta.

Kerala Lamb Masala

The same Masala, presentation, with a Spice Level a tad lower than the above Curry, and of course, boneless Lamb instead of Goat. Apart from that, a similar experience. Whilst the Hector decanted all of the Goat to leave enough Masala for his dipping frenzy, Dr. Stan left Lamb and Masala for phase #2 of his meal.

Although we said next to nothing whilst we ate, our pleasure was communicated. We have had numerous Curry experiences together, we both recognise top quality when set before us.  

Once again, to manage both Parotta and the Basmati was regarded as quite a feat. Dr. Stan:

Another excellent Curry with tender lamb and flavoursome spices.

There was the matter of payment. Given the ongoing mutual appreciation and promotion of Chili’s South Indian Cuisine and Curry-Heute, hospitality on Friday was deemed to be acceptable Today, the Hector had to part with some Shekels despite Anila’s insistence.

Inverse haggling, Marg would be pleased. Anila insisted on a discount, the Hector topped this up by selecting the top percentage of tip.

The Bill

$49.35 (£36.77)

The Aftermath

There must be another visit to Chili’s, we shall be three on Friday.

Ballard & Bier, here we come.

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Seattle WA – Chili’s South Indian Cuisine – The Hector Returns, with Dr. Stan!

Posted on May 8, 2026 by Hector

Seattle WA, the Bier Capital of Planet Earth, on this, Hector and Dr. Stan are in agreement, hence the return. However, for Hector, there is another big attraction – Chili’s South Indian Cuisine (4220 University Way NE, Seattle, WA 98105 USA), the most visited, and hence reviewed, Curry House in the world of Curry-Heute, outside of Europe that is.

On Hector’s extensive travels, return visits are rare, Chili’s has been ever-present in Hector’s Recommended Curry Houses since 2018, the first visit to Seattle WA. Back then, it was realised immediately that Chili’s South Indian Cuisine is something special.

It is two years to the day since Hector brought Marg to Chili’s for her first of two visits, although it was in the latter when she met Anila, Mein Host. With reviews from Curry-Heute studied, and posted in the window at Chili’s, it was no surprise on that day when Anila immediately recognised Marg. Today, it was time for Dr. Stan’s second visit.

Entering Chili’s South Indian Cuisine just before 13.00, Anila was there, front of house to greet. She did the double take, after all, the Hector’s visits are somewhat sporadic. Her warm welcome became super-charged on recognising yours truly. May – June, she knew we were coming, but had not marked the day.

The window table was allocated, full view of the empty restaurant although more would come. A Friday lunchtime, why were the students at the nearby university not queueing to get in? As far back as 1974, Neil and Hector were known to wear suits to classes such that the Businessman’s Lunch (£0.60) could be enjoyed at Akbar (Glasgow, Scotland). No need to dress up for Chili’s South Indian Cuisine, nor for the Businessman’s Lunch, as it transpired.

It felt strange sitting at a table and seeing one’s own words on display in the window. Who would have thought that Hector’s innate appreciation of Indian Cuisine would have led to this?

Lots of catching up, then time to order food. Chettinadu Goat (Bone in) Curry ($22.99) has been the go-to on previous visits. Today, Fish Curry was foremost in Hector’s mind, a thought amplified by a nibble of Smoked Salmon earlier at Pike Place Market. Fish Mappas (20.99) looked to be just the job, Fish Molee Curry ($23.99) having been enjoyed on a previous visit. For Dr. Stan, Chettinadu Lamb ($22.99). The latter was listed as – Very Spicy, however, this is negotiable.

For Hector, a Spice Level of – 4 – on a scale of – 1 to 5 – was agreed. For Dr. Stan, four was deemed too much, three too little, – 3.5 – was the compromise. Why is this not a universal discussion?

Each Curry comes with Basmati and a choice of two Paratha/Chapatti. At Chili’s South Indian Cuisine, no ordinary Paratha is served, behold the wonderful Malabar Parotta. With a nod to what these sell at in Glasgow (Scotland), Rice and inclusive Parotta make a Curry at Chili’s excellent value. And Fish Curry is not charged at a premium as is the case across the UK.

Two bottles of Sparkling Water ($2.50) completed the Order. The waitress then came and filled our glasses with iced Tap Water. We now had Water to accompany our Water.

The order was relayed, the conversation continued. The layout at Chili’s has changed. Tables have been sacrificed to enable the purvey of Curry ingredients. Chili’s Deli & Mart is no more. A fire in an adjacent store led to its demise. Customers still need their supplies, and so, the shop within the restaurant. People did come in to stock up during our visit.

Fish Mappas

Enough Rice, and in the true spirit of European Curry Houses, Anila would offer more. The pair of Parotta looked simply wonderful. Light in colour, layered, flaky, buttery not greasy, – The King of Bread – has ben applied oft in these pages. These Parotta were wonderful. Two? Usually the Hector has to eke out one, and there was Rice.

The Curry, served in its own plate would have to be suitably arranged. Everything being served on one plate means careful decanting. Next time even more care will be applied.

Fish, Tilapia clearly stated, sat in a Shorva accompanied by pieces of Potato. The humble Tuber often completes a Curry. The Fish had retained its integrity during cooking but flaked easily with the fork.

The first dip of the magnificent Bread in the Shorva was both a – Wow! – moment and a – cough. Level 4, do not ask for 5!

The South Indian smokiness was sensed immediately. Coconut Milk may be a key ingredient in the creation of this Masala, in no way is this Curry sweet. The Seasoning was certainly a la Hector, once again, this was going to be a Curry to savour.

Slow eating, take one’s time. The Tilapia tasted – Fishy! So often, a feature lacking in a Fish Curry. When one finds a Fish Curry as good as this, the perseverance pays off.

Dipping Bread into the Shorva, Shorva soaked Rice, the Tilapia, much fun was being had. Then there was the Aloo. The Potato had fully absorbed the Spice. Biting into the first piece created an explosion of Spice on the palate. Fish and Potato, later in the day, Curry Bill would ask why there was Potato in my Curry. This – Interesting Vegetable – should surely always feature.

The Parotta, the Rice, on any other day, the Hector would have to abandon half of the Bread to facilitate the completion of the actual Curry. After all I consumed yesterday, as is outlined in Bier-Traveller, the sister Blog to Curry-Heute, I do not know where the appetite came from.

At home, I could not eat two Parotta and Rice – I advised Anila.

Somehow, every morsel, every grain of Rice, was consumed with ease. The joy of a Fish Curry? With Lamb/Goat, I would most certainly have struggled.

Chettinadu Lamb

The Red Chillies sat at the edge of the plate. Menacing, to those who appreciate their presence, best not consumed, but the sign of an efficacious Chettinad. From these, the guaranteed smokiness is obtained, and a – kick. I know, I have eaten them. Better set aside, as The Good Doctor instinctively displayed.

The dark, rich, Thick Masala exploded the myth that Chettinad has to be Soupy. Only in two, München (Deutschland) Curry Houses, has the Hector found anything comparable. And as Anila mentioned oft today, the Hector has travelled.

It could well have been eight years, his previous visit to Chili’s, when Dr. Stan last had Parotta. His appreciation was audible as he ate. Lots of his customary – Mmmms. He too cleared his plate, and was loquacious thereafter:

Excellent Curry which was just right for me. Well spiced, with an excellent flavour, tender lamb. The Parotta were delicious, especially when had fresh and hot.

*

*

He managed the spice – observed Anila when she returned to the table.

He was only pretending.

There was now the matter of payment, and as with my previous visit to Chili’s and Marg’s first encounter, I suspected what might happen.

The Bill

It’s on me.

The Aftermath

The waitress cleared the table, I recognised her from last time, the 2024 staff photo confirmed this. This photo was on the dedicated, summary page for Chili’s South Indian Cuisine. Anila had printed and posted my reviews, but had not found this page.

Sorted, and now for the update, Fish Mappas makes its inaugural appearance.

Two more visits to Chili’s are planned on Hector’s Big Birthday Tour. Until Sunday. Thereafter, Prof. G will take little persuasion to join us.

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Glasgow – New Cafe Reeshah – Live Long And Prosper

Posted on May 4, 2026 by Hector

It could have been a fantastic day, however, one highlight was a given, the visit to New Cafe Reeshah (455 Shields Road, Pollokshields, Glasgow G41 1NP). Marg parked on Shields Road at 14.00, on entering the humble venue, Chef Amjad was there to greet.

A quick look at the food on display, the Lamb Lahori Karahi (£11.00 / £13.00) was there, phew. Amjad was keen to tell me of a Nihari variant that he shall be presenting on Friday. Lamb Degi, named after the big pot, Lamb Shank with a thinner Masala, no Flour, even more of a Shorva then. If anyone is around these parts, worth a look. On Friday, ceteris paribus, Hector’s Curry will be further afield.

On ordering Vegetable Pakora (£3.50), Amjad tried to entice Marg into sampling the Mix Veg Curry (£5.00 / £7.00). I thought Marg might have had her fill of Pakora with Thursday night’s – Big Birthday – fayre. However, Marg now revealed that she too hadn’t sampled any of Yadgar’s – The Big Job – delivery. We were therefore both replete after our mid afternoon Curry at De’ Buddha (Johnstone).

A Plain Naan (£1.50) completed the Order.

On noting the water jug on the counter was empty, Amjad’s assistant took it away to refill. The glasses were also washed, and all brought to the table.

Sit-in customers at Cafe Reeshah may be proportionately few compared to Takeaway, those who do are appreciated.

*

Vegetable Pakora

Ten pieces of well-fired Pakora served in a polystyrene tray. Pakora doesn’t merit a plate then, else whoever reheated it was not aware it was staying in house. Marg did not add the accompanying Red Dip, the fear of it being too Spicy. With her back to the counter, Marg could not see the multiple pots of Raita she could have asked for. Marg ate eight pieces before having a break.

What are these seeds?

Coriander, as featured in the Vegetable Pakora Recipe in these pages.

Marg – 10 pieces with a red sauce I did not touch. Lovely, crispy, and hot pieces of vegetables with a spicy batter. Layers of potato and onion dominated the flavour with coriander seeds and leaves also visible.

I had to stop after 8 pieces, but as it was my main meal of the day, I managed to finish the portion and wash it down with tap water.

Look at this Naan!

The Naan blew me away. Whole, risen, puffy – are three of the parameters established in Curry-Heute as the measure of a quality Naan. But these blisters were something else. I have never seen anything this wonderful before. Lots of fun to be had here, and as outlined below, decidedly practical.

Lamb Lahori Karahi

Three Sucky Bones stood out in the mass of Meat. Well into double figures, lots to eat here. The Masala  may be thinner than is served in some Curry Houses, fear not, it packs so much Flavour, the Texture can be excused. Indeed, if that is a necessary consideration.

The first dip, Umami followed by Pepper, sharp, catching the back of the throat. The Seasoning was a la Hector. The Spice Level kept growing, just as well Marg was not on board today. I do not recall the Karahi at Cafe Reeshah approaching the – Vindaloo – level previously.

The blisters in the Naan had formed useful pockets. Lots of Masala could be spooned in, the Hector was indeed having fun. The first piece of Lamb sampled was on the chewy side, an outlier. The remainder, suitably Tender, some super-soft. Meat that was giving of Spice and hence more Flavour, markedly different from the Mainstream Curry of last Thursday in Johnstone.

Time to stop, cannot risk food becoming stuck, no facilities to which one can retreat. A chap sat at the adjacent table waiting for his Order, it took a while. Then two chaps with a horde of weans entered. The weans looked at Marg and I. I suspect they usually invade this table, were we in their spot? The fathers took the weans outside, let them be loud, elsewhere. One chap knew his stuff. He outlined the Punjabi fayre on offer then explained the difference to his mate between this and the South Indian which is beginning to dominate venues north of the river.

Three Sucky Bones – sook, delightful. With around six pieces of Meat left I declared –

I could happily stop now.

Marg suggested we do Takeaway, but accepted I had not actually eaten that much. To achieve my goal, the magnificent Naan had to be abandoned.

The Hector soldiered on, almost relief as the final piece of Meat was swallowed. A smaller portion could suit. By why miss out, enjoy this Karahi to the full.

The Bill

£15.00

The Aftermath

Was it OK? – asked Amjad.

Much better than – OK.

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