The History Lesson
Once upon a time Neil invited Hector up to Dundee for a visit. Curry was partaken at an Outrageously Wonderful Restaurant – The Gunga Din – on Perth Rd. Asians were conspicuous by their absence in all levels of the Operation. The Menu contained Dishes never hear of in Glasgow in the mid 1970s, or since. Murgh Masala Bad Shuli, My Memory, My Spelling. Yes, Hector ate a Chicken Curry, I have never forgotten it, for all the right reasons.
The Geography Lesson
Malabar, as on the coastline of Kerala in South-West India, adjacent to Tamil Nadu.
The Ingredient Lesson
Karela, aka The Bitter Gourd, a Vegetable served to Hector at The New Karahi Palace, Yadgar and Most Specially at the Punjabi Charing Cross. An Acquired Taste.
Dundee Curry 2014
Marg and Hector had matters in The East this afternoon, a Dundee Curry was in the offing. Last August the Malabar (304 Perth Rd, Dundee, Angus DD2 1AU) was closed for vacation when we dropped by. There remains, allegedly, a connection with the Legendary Gunga Din. Sadly each table this evening had a message about the recent demise of The Chef – Stewart Simpson – mid February. Two Chefs appeared from the Kitchen during our visit, once again not an Asian in sight. Intriguing.
Not the largest of Venues, we took a table on the raised Dias to the rear, but only after Marg had attempted to access this via the passage to the Rest-rooms. Two other Couples would join us at adjacent tables, away from a possible Draught at the opening door? Well, it’s still winter. The Waitress brought The Menus.
Something Wicked This Way Comes?
That was the hope. There was a Chicken Karahi but no Lamb. Marg spotted the Malabar Beef. – A sautéed dry dish, cooked with our blend of aromatic spices, hot and deliciously flavoursome. Marg knew that this fitted the Description of the Perfect Hector Curry. Marg fell on the sword.
Karelan – Beef curried with a dark roasted spice mixture, coconut milk, shredded ginger and fresh coriander. Well that was the Listed Ingredients, no mention of the Bitter Vegetable. Time to take advice.
The Waitress was asked to explain the use of the term – Karelan.
It’s from the region – she replied.
Actually, it isn’t – was Mine. Karela is the Vegetable, Kerala is the Region.
We should have quit while we were ahead. Marg did order the Karelan.
The Menu had no Chapattis and no Paratha. It was confirmed that these were not on offer. Enquiring as to how large the Naan were, Two Garlic Naan were ordered.
We’re not finished. An Interesting Vegetable was required, a Side Dish.
Aloo Masala – Potatoes curried with fenugreek seeds, curry leaves and crushed chillies. The Joy of Methi.
We settled down for the wait.
In what was an alarmingly short time, the Food arrived.
If someone designed a Curry to be as remote from the Hector Ideal, it would be The Karelan. A Dark Green (Blended Coriander?) Soup. Yes, The Soupiest Curry I have seen since the Horrible Bamberg Curry Experience. No Onions had been harmed in the making of the Masala, sorry Soup. Was I glad this was not for me.
The Malabar Beef was indeed Dry. The Thick Vegetable Masala looked the part. There was hope. Collecting at the Base was an ever-increasing quantity of Oil. Now this is not necessarily a negative feature, as the Curryspondents know, the Oil can pack a Taste-Punch.
Time to Dip the Garlic Naan. Marg had already noted her level of disappointment – Too Doughy. I had to agree. There was a consensus that the Naan were reheated, and possibly not even uncooked on arrival at Malabar.
The Malabar Beef had a bit of Character at the Surface. The Oil at the base was, well Oil. No chance of the Bradford Blast. The Beef was Soft, but Chewy in parts. More Seasoning required also. The Levels of Disappointment were on the rise. Deliciously flavoursome – is not the description Hector would apply.
Hector went Dipping. The Karelan was indeed Very Poor. Coconut Milk served Green, ugh. This Dish had nothing to endear itself. Marg ate it on sufferance.
We are spoiled elsewhere – she proclaimed. Marg knows Quality Curry.
The Saving Grace
The Aloo Masala was actually Very Good. A Thick Masala which suggested an Oil-Onion Base. There was a Cumin Blast, from somewhere, – Flavour at last. This became the Focus.
With Chapattis Hector could have cleared the table. The Naan were too filling, Doggy Bag required.
The Bill
£33.95. £5.90 for Bread. What would the Good People of Bradford think?
The Aftermath
There was a long drive back to Glasgow. The Legendary Dundee Curry remains a memory.
Sad to end on this note, hopefully Curry-Heute will return soon in a more upbeat mode.
72 Hours Later
The Leftovers were combined in a pot and a smidgen of Salt added.
The Result? An much improved Curry! And no Oil Slick. This hit The Proverbial. Now why was it not this good on Sunday?
John posted a Photo of Lamb Karahi – Hector-style – during the week as served at 
The First Dip raised a Hector Gasp. Mags assumed I had burned my mouth. The Curry was that Hot. Indeed, how does One put Food into One’s Mouth which cannot actually be touched with Fingers?
Ayaz brought the Second Chapatti, great to see it arrive Fresh and Piping Hot. I glanced over at Rashid and gave the thumbs up.
I thoroughly enjoyed the Curry, and would have done so even more if it had been Cooler.
has time to cook these days.
The norm is for Hector to cook Curry in the style to which he wishes to become accustomed. Occasionally One has to cater for One’s Audience. The 
Usually when Craig and Yvonne host a Barrel Party we have a Takeaway delivered by 
I have not been here for a while, and was determined it would not be March before my first visit of the year. It became evident that Hari has been following The Travels of Hector. 
(Keema) Padora – said Hari, who then disappeared to the Kitchen to have it arranged. One cannot imagine a visit here without this King of Starters.
A Sheldon Moment
Marg and The Ladies went for a Ladies Curry Night at 
Two Kebabs served with a Modest salad and Pink Yoghurt. I was unsure as to whether the latter would add or take away from the experience. Spiced, Tasted Fresh, was more than Adequate in Size. They lasted Seconds, Hector was Hungry.
By this time Irfan had brought the Lamb Methi Achari Madras. It looked the part. The Mushroom Rice was well Presented and Plentiful, not Excessive.
Ashgar returned – Was that Acceptable? 
More customers and more staff arrived. We were not the first to receive our order. Time was passing, I could smell the aroma of Fish filling the Restaurant, our Machi Masala was imminent. The two Fish Portions came with the two Chapattis. This left Clive with nothing To Dip. There was no holding back The Hector. 
Spice, Citrus, bursting with Flavour. 
Clive’s Methi Keema Mutter filled the metal container. It looked the part. Very Good – was Clive’s verdict. I should have eaten them the other way round.
After our Monthly Visit to The Staggs (Musselburgh) it was time to eat. 
Sometimes a Complimentary Raita and Salad are Presented. Shahid brought the Most Modest Plate of Salad. We looked, we smiled, it was not touched.
The Taka Tak was served on a flat Metal dish. The portion size was the largest I have seen for some time. Huge! The Lamb was cut 
Update – October 2015