The fourth day in Chicago, another opperchancity to add to the worldwide coverage of Curry-Heute. The Red Line took us back up towards Devon Avenue, Little India as it is called locally, a Curry Mile to us Europeans.
Karahi Corner Restaurant & Catering House (2658 W Devon Ave, Chicago, IL, 60659 United States of America) was intended to be the locus of Chicago Curry #1, however, they were closed during Friday’s prayer time. Otherwise, Karahi Corner is open all day, which suits the Hector’s preferred eating style of one big meal mid afternoon.
It was 14.20 when Marg and Hector alighted from Bus 155, right outside the door of Karahi Corner. A young waiter greeted and invited us to sit in one of the booths along the far wall, two were already occupied. The décor was approaching Curry Cafe, somewhat different from the comparative splendour of nearby Sabri Nihari two days ago.
On Friday, it would have been Mutton Karahi – Bone ($28.99) which the Hector would have ordered. Not being a Friday it was a good day to have Fish – Fish Karahi ($15.99). Where in Europe is a Fish Curry this much cheaper than Mutton? Fish Curry (£16.99) was in the – Curry – section of the menu. I should have asked the difference, again, when is Karahi cheaper than – Curry?
A Butter Naan ($1.99) would complete Hector’s Order, what of Marg?
Once more, Marg was not in the mood for Curry, a Salad is what she had in mind – Chicken Salad ($10.99) would suffice.
The attentive waiter had already brought a jug of chilled water and the most modest of Salads. The Carrots looked ancient.
Pointing to what had already been provided he informed Marg that this was all the Salad they had. He could offer Cucumber. Marg’s choice – Pakoras Veg ($8.99) came out of nowhere.
Without a proper service counter, the business end of the room appeared a bit ad hoc. I saw a flask – $2 Tea. Marg enquired and soon had a polystyrene cup of Chai, followed quickly by another. This confirms Marg’s enjoyment. Milky Tea in a polystyrene cup is not how the Hector drinks his Earl Grey.
Pakoras Veg
These could well be the most massive pieces of Pakora served to Marg, though Deli Darbar (Dumbarton, Scotland) still holds the record for sheer volume. Seven, Bhaji-like blobs, and on examining the interior, this mythical moniker best describes them.
Accompanied by a Tamarind and a Mint Dip, Marg tore in. Ketchup? Untouched. It was clear that the Pakora had been freshly made, no double frying here. Potato was noticeably missing, these were made from Onion and what Marg took to be slivers of Capsicum. Coriander had been sprinkled on top, so not part of the interior in either Leaf or Seed form.
Perhaps Chef could study the British Recipe for Pakora as passed on to Hector and posted – here.
Disappointed with no Salad, I thoroughly enjoyed the seven freshly cooked pieces of Pakora. Crispy, full of onion and peppers, with no heavy doughy texture. The fresh mint sauce complemented the Pakora, else it would have become a little plain.
The Buttered Naan was round and served in quarters. Why does Hector not insist on whole Bread? Risen, puffy and with burnt blisters, this was a decent Naan.
I would manage around half.
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Fish Karahi
If this was Karahi, then I have to further speculate as to what the – Curry – would have looked like. This was as – Soupy – a Karahi as I have encountered though the Masala was far from Shorva. I am having to think hard as to why this actually was – Karahi. The abundant Masala did appear to be Tomato-based. The quantity of White Fish certainly impressed, and given the price demands comparison with a UK Fish Curry portion. The infamous Aberdoom Fish Curry inevitably came to mind, tiddlers.
The first dipping of the Naan was invigorating. There was a Fishy Flavour, not to be taken for granted, the Spice would build, there was something – tangy – in there. The food was hot, even hotter than Karahi Palace (Glasgow, Scotland) and that is quite an achievement. After ten minutes or so, I was still finding the Fish to be super-hot as I attempted to accommodate it.
Chewing? Minimal, the Texture was perfect, no rubbery Fish here. The Fish retained its integrity until the Hector broke it down to resemble the more familiar Fish Karahi as served at the great Kashmir Restaurant (Bradford, England).
From a positive beginning, whilst avoiding a burnt upper palate, this meal did change dramatically around the halfway mark. The lack of Seasoning was taking its toll. This Karahi had settled, the lack of depth of Flavour, hence a not so powerful Flavour experience, was marked. Whole Spices and Herbs were not a feature of this Karahi. It ceased to be exciting. Pulling a piece of plastic wrapping out of the mix (oops!) was the last remarkable event.
Marg watched the eventual struggle. Even Fish can take a lot of chewing when one approaches the point of being stuffed. The Naan long abandoned, here was the Hector, left with a Tomato Soupy mass, the lack of potent Flavour was creating a sense of tedium. It was time to cease, diminishing returns.
This was the only opperchancity Hector will have to visit Karahi Corner. Would I have this again? Yes, but…
This – Karahi – needed Rice to soak up the excess Masala. Karahi should not have such an excess. There was Fishiness to start which soon subsided, why was this? The Seasoning would therefore have to be addressed. Whole Spices, come on, get them in there. And to break up the minimalism of Fish and Masala, an Interesting Vegetable needs to be added, else the diner should order a Sabzi Side.
Rice, a Vegetable Side, Biryani even, and this wondrous portion of Fish Karahi means that this would have to be shared.
I did see a huge Biryani being served to a subsequent customer, impressive.
Do try Karahi Corner, bring a friend and share!
The Bill
$34.61 (£27.33) The expected tip on top was $3.39. Oh the Butter Naan had suddenly become $2.50, you cannot get away with that in Europe. For the amount we ate, no complaints about the pricing whatsoever.
The Aftermath
The Calling Card was given to the young waiter, whom Marg says deserves a special mention for his attentiveness. Awesome – was his reaction on his introduction to Curry-Heute.
The return to Downtown Chicago was memorable and is/will be told.
2024 Menu
Day #59 finds Marg and Hector in Chicago, Illinois. As if there was another Chicago of note. The Windy City – a fine place therefore to indulge in the consuming of Hector’s favourite cuisine. Research showed a cluster of Curry Houses to the north of the city along Devon Avenue. As the bus took us along this axis from Loyola – Red Line – station, even the Hector was unprepared for what is in effect – Chicago’s Curry Mile. Two venues had been picked out, both Pakistani, the first was closed as we alighted from Bus 155 at 13.00. Friday prayers, the Hector wasn’t thinking. 
In the spirit of 
Nearly three weeks in the 
As fellow diners departed, so I was able to capture the extensive layout of Sabri Nihari. This is some place, reminiscent of 
Marg had envisaged a Starter-sized portion, this took her aback. Four large pieces of white Fish were smothered in Spiced Onion, then there was the three rings of green. The latter were taken to be 
The Naan was served whole, almost. The score across the centre had not not quite halved it. An elongated teardrop, this was the sought after Tandoori Naan. Risen, particularly on one side, the big burnt blisters confirmed the efficacy. 
The weight of Curry was not declared. This looked, and felt to be way more than the half kilo. There was easily enough for two here, and Marg was not going to be helping out. 
The first dip of Naan into the Masala revealed the big Punjabi Flavours, this was wonderful. The depth of Flavour here impressed, the Seasoning was perfection. As the Spice slowly built on the palate so the complexity of this Karahi revealed itself. There was a lot going on here. The taste of home with a Peppery edge, glorious. 
At the halfway point it was time to take stock. No way was I going to finish this, taking the remainder home was not an option. Marg thought we could give the leftovers to someone needy, but there are far fewer people on the streets of Chicago compared to Seattle and 
Tap water was dispensed midway down the room on the right. We were told we had to take – Table 2, on the far wall. Why this was crucial was as yet unknown. 
The Dosa had been cut into slices, the presentation was not actually bad. A Sambar, Chilli Sauce and a Raita were included. As with her last Dosa at 
The interior of the Dosa was a suitably thick and dry Curry. Today, just Mince, no Aloo had sneaked in. There was a lot of eating here, decent value. 
A fairly dry, tasty mince, but no big flavour. 
The Naan was served in bits. I didn’t ask for it otherwise. Thin, a bit peely-wally despite some semblance of burnt spots, hardly risen. OK, nothing special. 
The Masala was a rich red colour, too red for Tomatoes alone. With no sign of seeds, from where was the –
On arranging the Meat over the Rice I had counted to double figures, again no issue with quantity v cost here. All the Goat cuts were on-the-bone, large pieces, Sucky Bones too. As is the norm, I am still learning here, sinew remained, par for the course with Goat.
As is the ritual when having Bread and Rice, I had retained some Masala in the serving bowl for dipping. Not a pleasure today. Out of nowhere came a blast of another Flavour – Coriander! I never saw it but it was an oasis in this Nevada Desert Curry. 
I fetched more water, it was warm. Really, it’s 35
Four nights in 
After Wednesday’s outstanding 
Being Marg’s first visit to 
We were here – to dine – and so the food Order was relayed. Chettinadu Lamb ($20.99) for Hector, and Lamb Dosa ($17.99) for Marg. The iced water provided would suffice, and as I explained to Anila, this would be left mostly untouched until after my Curry. It’s madness drinking water with Spicy food, or anything else for that matter. Children resort to milk. 
At 
What evoked the sight of a red shark fin protruding above the rim of the karahi, was actually a dried, red, smoked Chilli. This is always Hector’s marker, a decent Chettinad must surely follow. Unearthing a further two whole Chillies, wonderful. Of course, only a fool would eat them. These impart Flavour, and Flavour is what Curry is all about, not causing discomfort. Anila had remarked at the point of ordering – You like your food spicy.
The Masala was approaching a Shorva, a distinctly different style of cooking to the Punjabi Karahi which prevails in 
With pleasure coming from all directions, the receptors were in overdrive, One simply does not wish a meal like this to end, especially when one knows that a lottery win aside, the chances of a return to 
Marg’s Curry preference is always a single Chapatti to accompany. By ordering a Dosa she had deliberately omitted the Rice and the mass of Bread. Here was a paper-thin Rice-based Bread containing both Lamb and Potato, or Aloo Gosht!
A large, crisp, rice-bread encased my Lamb Curry. An ideal meal with plenty tender meat and potato. In terms of flavour it was a great Curry. I didn’t add the sauces, I felt I didn’t need to, it was moist enough. 
Anila has been approached to appear on TV shows. I mentioned what happened to our own humble British lady of Indo-Pak origin who entered a televised baking competition, and is now a major celebrity. Nadia – Anila is well aware of this lady’s fame and fortune, and prefers not to go down that route. Family is all. 
Despite our protests, there was an inevitable conclusion to our meal.
The Deli, we were taken a few metres up the street to Chili’s Deli & Mart. On the right hand side at the entrance lies an array of kettles, Takeaway is on offer. Along the left wall was every Spice in the book. I noticed the boxes of mixed Spice and expressed my belief that too many Euro-Curry Houses simply chuck in a box and get away with it. Adjacent to these were the Whole Spices and Herbs.
Day #50 of Marg and Hector’s – Round The World in 80 Days. Nothing in life is certain, however, Hector always knew that if a return to 
It was 18.10, this sunny evening, when Marg and Hector arrived at the premises. Curryspondent Tracey had informed me that, since 2018, 
The waiter led us to table one adjacent to the Lunchtime Buffet set up. The lady bringing out the food was not the one I was introduced to on 
Main courses are served with Rice and the choice of two Paratha or Chapatti. 
Quiet when we arrived, the place was rapidly filling. With the student, and lecturer population in this neighbourhood, the intelligentsia are going to quickly recognise quality Curry, decently priced. Then there’s the Buffet, I have already resolved to return Friday lunchtime. Buffet, not Hector’s norm, but it will be a new experience here, and an opperchancity for Curry-Heute to be more comprehensive.
Behold the feast!
Hector’s Chettinad yardstick – is there a whole, red, Dried Smoked Chilli? 
Level 4, spot on! The Smoky Blast was just as anticipated, wonderful. Spice, Seasoning, Smokiness, classic South Indian Fayre. The appearance of the Masala took me back to the early days, for Hector this is the 1960s. A Masala can look so good, it just has to be so. Not Soupy, not Oily, but still managing to be – rich. There was a sense of Tomato in there.
The Parotta was dipped oft in the Masala, deliberately held back for this purpose. Then there was the Masala soaked Rice. This was a three ring circus, so much happening. There’s more.
Under the lights, this had the same rich – redness – as the Chettinad, misleading. This Masala had a much browner hue. Strips of onion had been cooked in, towards pulp. A bit too close to Hector’s last, and
A slight sweetness – was an early remark by Marg.
I had been watching for any sign of the Hostess from 2018. From the kitchen a familiar face appeared, briefly. Calling Card in hand, I asked the waiter if I could speak to her.
Hector’s choice for a 
Five Rivers Indian Cuisine (2245 Judah St, San Francisco, CA 94122 United States of America) is way to the west of Downtown, so dragging Marg that far out did not immediately appear likely. Cue a conversation with an Indian chap at The Crafty Fox, and The Golden Gate Park and Botanic Gardens were added to Marg’s wanna’ go list. Five Rivers lies a couple of blocks to the south of these.
Tram N takes one to the door, prior to this there was the matter of ticking off a certain red bridge. Eventually, and certainly hungry, it was 16.30 on a Sunday afternoon, the perfect time for Curry.
A young chap appeared, menus were provided, one for Curry, the other for Mr. Singh’s Pizza. We have succumbed to Pizza twice on this trip, as yet no Burgers. 
He did not appear to know what –
I may have got through.
The Naan was pathetic. Quartered, even whole it would have looked feeble. Thin, not risen, and only beginning to show the required blisters.
This was not what was hoped for. A Dry Karahi with a Thick, Minimal Masala is what the Hector was expecting, not Shorva. Then there was the Onions, lots of them, too many. A Karahi with lots of Onions, heaven forbid what they would have served if let loose on the 
It’s just as well there was Rice, using the Naan to eat this alone would have made a right mess. Ten big pieces of Meat were arranged on the Basmati, a decent portion. The moment of truth.
From whose – Book of Curry – was this a Rogan Josh? There are two interpretations, the cursed modern – Creamy, or the Tomato-rich the Hector grew up with. What was this?
Plenty pieces of lamb of varying sizes. I had to cut up a few. A rich tomato-based sauce. (how did Marg come to this conclusion?) 
The Bill
Shalimar Restaurant (532 Jones St, San Francisco, CA 94102 United States of America) was ignored back in 2018 in favour of 
Day 46 of this trip and once again the rain has followed us, always eastwards, something to do with which way planet go. 
Marg, sporting the cardigan which subliminally is worn when going out for Curry, was having her norm: Aloo Keema ($12.95). We would share a Naan-A-Akbar ($2.00). The composer of the menu can call it – great – we shall decide. 
Served on-the-bone, as true Karahi Gosht should be, there were six massive pieces. Let’s get the only criticism out of the way – the food could, should, have been served warmer. 
The first dip of Naan into the Masala revealed a – killer Flavour. The Spice was there and would build some more. Again, sensibly pitched as was the Seasoning. This Masala was the real deal. 
A dry Keema, in terms of no needless Masala. Given the quality of the Karahi, it was no surprise when a genuine Aloo Keema was presented. This had one significant difference, Marg assured me there was Keema, and pieces of Chicken also. This I hadn’t noticed whilst eating, far too busy, but this may explain the lighter colour. The presence of whole Spice marks a meal, Marg pulled out a Black Cardamom. Her verdict:
The dish had very little potato but was full of mince and very small pieces of chicken. It was full of flavour and a joy to eat. It had the right tantalising blasts and was not too spicy. It was just great. 
In the spirit of why does a birthday have to last one day only, another Curry felt justified. There was a Curry House minutes from our hotel in Ala Moana, a lunchtime visit was agreed upon. Somewhat peculiarly, Bombay Palace Restaurant (1778 Ala Moana Blvd, Honolulu, HI, 96815 United States of America) finish their two hour, midday session at 13.30. 
Hector rarely eats Curry before this time, but with sleep patterns still awry, one could be squeezed in. There was a determination to visit Bombay Palace, research had narrowed down the array of Curry Houses in Honolulu to here and yesterday’s 
Marg was not having Curry, House Salad ($7.95) and Chai ($5.95) would suffice. For Hector, the 
It’s a while since I had to pay for Basmati, here a two Dollar charge, fair enough. Perhaps it was this that put me off ordering a Naan ($3.95), or more likely the time of day. 
With full view of the otherwise empty restaurant, there was no need to move from my seat to capture the setting. The open kitchen was partially obscured, one chap appeared to be doing all. 
House Salad
The Masala clearly had a good dollop of Dairy in there. Thankfully, this was not what the Hector would consider to be a Creamy Curry. 
The Spice Level impressed from the start, – Hot – had been asked for, this was well judged, enough, no need to go too far. The Seasoning was within acceptable parameters, maybe more would not have suited this Masala. One Flavour was making me think Euro-Curry, then things became more complex. A few Cumin Seeds had been mixed through the Rice, I waited for these to kick in, nope, but there something going here. Earthy but aromatic – was noted next. How does all this come together?
So, a slightly more Creamy Curry than I would prefer, but by just a tad. An Earthy Flavour with the likely addition of my favourite Herb, this was proving to be a worthy Curry. 
The Bill
A whole week without Curry! Time to make up for it. Today is a day to celebrate, it’s Hector’s birthday. Traditionally, Marg takes Hector out for a big meal, Curry of course. Today was somewhat different. 
The early rise for the trip to Pearl Harbor, Marg’s birthday present to Hector, meant there was a siesta thereafter. It was late afternoon when we set off for Waikiki, a half hour walk from Ala Moana. We located Desi’s Indian Curry in a backstreet eatery, Kiosk 2 in the Royal Hawaiian Dining Plaza. It’s just as well this was not Marg’s birthday treat. 
Hector was still taking photos of the menu and surroundings as Marg approached the window in Kiosk 2. She ordered: Butter Chicken (£18.00) (medium), the national beverage ($2.00), and Chai ($4.00). Rice is included with Mains. 
The Hector presented and added: Goa Fish Curry ($18.00) a Naan ($3.00) and another can of cola. 
The Bill
The Rice was exactly the right amount. No wastage. 
At first glance, I assumed Marg’s Curry was mine. Nope, the Hector had ordered the yellow one. This was as Soupy as Curry can be, remote from the favoured Desi Karahi. The Yellow Sauce, fortunately I was saved from the curse of the Big Onions. The sense of humour was being tested. 
Tilapia, at least I knew this was a worthy Fish, and there was plenty of it. Well cooked, the integrity was maintained then easily cut with the plastic spoon. Flecks of red were strewn through the Masala, Chilli of some description. Consequently, there was a good – kick – but the Curry lacked Seasoning. There was no hiding the Coconut, but this was far from a – Sweet Korma. I was about to accept this Curry for what it was, then I realised the means for bringing out all the Flavours.
The Buttery Naan had the Seasoning, by dipping this in the Masala, there was a dramatic resonance on the pleasure sensors. A Curry of two halves, once the excess Masala had been taken care of, so there was something resembling a – Dry Fish Curry, way better. I cut the Tilapia into flaky pieces, apart from the colour, this was approaching the Fish Curry the Hector seeks. Now there was nothing not to like. A decent Fish Curry. 
Marg is the expert here, Hector abhors this creation. Orange, Soupy, this is what those who like this style of Curry enjoy. Four big pieces of 
Marg’s words for the day:
We stacked the empty plates/bowls and returned them to Kiosk 2. Time for introductions. Ash received the Calling Card, hopeful
As guests of Mark and Jude, it was they who nominated Two Fat Indians (58 Princes Street, Central Dunedin, Dunedin 9016 New Zealand). Jude booked a table for 18.30. Marg and Hector had noted the other branch of Two Fat Indians in 
This left Marg to have Lamb Railway Wala (NZ$21.90) which features Potatoes. Aloo Gosht! Mark would have the same. 
Jude was not a vegetarian when 
The seating area at the window remained unoccupied during our stay. Was this an overflow, or a waiting area for Takeaway customers? Thereafter, the décor of Two Fat Indians is informal, yet an ambience has been created that would suit – the ladies. 
The Naan was thin, cut into bits, not ideal. Still, it was the right type of Naan with a hint of blisters. Served whole, with more girth, would have made it a whole lot better. 
Shavings, possibly Potato, topped a pale Masala with pieces of Lamb protruding. Soupy Masala has not been a feature of New Zealand Curry, this maintained the standard. Thick and minimal again describes the Masala, enough to match the quantity of Rice.
The Seasoning was right there, the Spice Level built as I ate. A good start. The Flavours came across well, though if there was Methi in there it was not prominent. In terms of overall Flavour this was a new experience, powerfully-mellow, rich, pleasant indeed. 
The – medium-plus – had extra leaves on top and possibly Coconut. Nobody tells me anything. The Masala looked to be a slightly more orange version of mine. Again, Thick, sufficient, a worthy Masala. 
Marg and Mark spake thus, respectively:
With the same Topping as the La-Jawb, hard to tell them apart. How could this be so? Jhalfrezi traditionally features an array of Vegetables, and is likely to include that which for once I shall not name, but 
I thought it was tasty, edible, not the best I’ve had. Not the complexity of flavours to take it to the next level. I definitely enjoyed it. 
Four content diners, this was the venue chosen by our hosts. Given the time constraints, I shall never discover what the rest of Curry in Dunedin is like.
It was Singh, Mein Host, who dealt with the payment. The Calling Card was issued, a bit of puzzlement was the expression on the face of the recipient. I suppose it’s not every day a Curry Blogger descends upon 
