The Pythagorean Cup was the topic of conversation at one point during our visit to The Bedford Arms. Somehow the topic changed to Curry. Carlos, Mein Host, had a Takeaway Menu for the nearby New Bombay (53b Harpur Street, Bedford, MK40 2SR). On Sunday evenings there is a mass delivery of Curry to the Bedford Arms for those wishing to partake in the Curry Evening. Spotted on the Takeaway Menu was Kheema Bhuna – Lamb Mince cooked with a choice of Vegetable. This suggested Flexibility.
We passed en route to our next Ale House, there would surely be Curry at some point later.
In the end Dr. Stan and Jonathan decided it was too late for Curry and so it was the ever reliable Lord Clive of Crawley who accompanied Hector to sample the wares of Bradford’s Oldest Indian Restaurant. Established in 1960, one would assume that these premises have been through a few changes. The design is quite contemporary, though Tablecloths remain. We were shown to a Table for Three which was reduced to Two settings. Tables for Three?
We were offered Poppadoms, Twice. If they wished us to have Poppadoms they should have supplied them. I could not find the Kheema Bhuna as described on the Takeaway Menu which I was able to show. The Korai was the next possibility, then I decided to go for it. I checked with our Waiter who was happy to note the description of the required Hector Curry – Tender Lamb, Minimal Masala, Spicy, and No Capsicum! Chapattis were £1.50 each and so Vegetable Rice at £3.00 felt the better value.
Clive resorted to his standby – Chicken Dhansak and Keema Naan. Far too sweet for the Hector Palate, but much loved by Clive.
Jonathan arrived. He was shown to the adjacent table for Three. He was with us, but not. There was little point in holding back our order to accommodate the late arrival. Jonathan had dismissed the Curry option but was hungry, such is the Joy of Indian Food, the Mixed Tandoori was his choice. This always looks Wonderful, if One is out – To Dine, then such Distractions may be considered, but normally people cannot eat this and a Curry to follow.
Lamb Korai– said the Waiter who pushed the Trolley of Food towards us. That had to be Hector’s.
The Chicken Dhansak stood out with the Soupy Masala and Bright Colour.
This is Bloody Excellent – was Clive’s opening remark. Very, very Good! This was reduced to a more restrained – Quite Good – on completion of the meal. Clive thoroughly enjoyed his Chicken Dhansak.
The Lamb Korai – Variant – looked the part. The Masala was Thick and Minimal. I counted Five Very Large Pieces of Lamb which had to be halved and some then again. A knife was not required, so this was quality Meat. There little Kick initially, then I swallowed of the numerous Dark Red Chillies, oh yes. To eat them all or leave some was a choice I had to make. Dark Red Chillies are not to be taken Lightly.
Rice was definitely the better option for Hector this evening. Mushrooms, Broccoli, Mini Corn Cobs, Potatoes, and Peas were buried in a suitably Large Portion of Rice. No Skimping here. More seasoning and the usual Extra Methi and this would have been off the scale. As it was, I can only praise the Waiter for his patience in taking the order, and the Chef for preparing to order. A Very 
Good Curry (& Vegetable Rice).
As the Table was cleared I pointed to the Plates – We didn’t like it!
The Bill
£23.75. £2.20 of this was for one Glass of Sparkling Water.
The Aftermath
The Calling Card was well received. The Curry-Heute Website was shown. Hoot? Said the Main Chap.
No, Hoy-teh.
Why?
Jonathan was by now behind me – It’s a long story and all his fault – I said pointing to Jonathan. The Bier-Today / Curry-Heute switch was explained. I’m sure it made their day, Today.
There was a call for a Staff Photo, it’s amazing how many Chaps are so willing to pose for such moments, and a sign of Appreciation in both directions.
The New Bombay is Hector’s #6 Bedford Curry House visited to date. So far I have not returned to any previously visited Venues, that may change tomorrow for Breakfast. However, I would certainly consider a return to the New Bombay.
The Vegetable Curry had Minimal Masala hence the initial attraction. With Potatoes, Carrots, Green Beans, Sweetcorn, Cauliflower and both Red and Green Capsicum it was an Excellent Accompaniment to the Main Portion. I realised that both Portions were the same size. This was a good helping of Vegetable Curry.
The Lamb was Tender to Slightly Chewy, not a problem. Given the Heat and the Masala, Chapattis were maybe not ideal for this Dish. I awaited the inevitable Splash, but managed to avoid it. The Chapattis like the Two Curry Dishes were also Very Hot to touch. They too had a Glow from Oil. A Modest Salad helped cleanse the Palate.
More Photos were permitted. I verified with one the Young Chaps that they were open tomorrow. Everyday at 10.30 I was informed. Home-cooking was how he described the Fayre. Indeed, Desi-style.
Deshi Spice Indian Restaurant and Lounge, not Lunch. (60 Tavistock Street, Bedford, MK40 2RD). How can Bedford have a Milton Keynes postcode? (New Town Geography)
The Restaurant is a long room with alcoves down the left wall. The open area where I was sitting and the alcoves felt separate, a good layout which suggested privacy if required. Congratulations to the Interior Designer. Part of Hector was still at 30,000 ft, time to calm down, The wean and Clive were already at the Corn Exchange, Bier can wait. No news of Dr. Stan or Goodluck, Jonathan.
The Karahi looked Fine, despite the Big Green Bits. Now I had read the Menu and was sure it did not list Capsicum as an inclusion. I had failed to register the Meat content. This Lamb had Feathers was my Second disappointment. Buried under the Chicken were about Four Pieces of Lamb, so the Meat content was more than Adequate. When did Hector last have Chicken Curry? The Younger Waiter asked me the Courteous Question, I stated that I would have preferred Lamb only. Mein Host brought The Menu and showed me it was Chicken and Lamb Korai. My error. Should have gone for the Exotic Lamb Dish. This made me realise that I was being well served. Good Guys.
The Calling Card was presented at the Counter. Minimal Interest expressed. Hector’s mind was now elsewhere, the Corn Exchange was calling… The 
Dr. Stan has been trying to have me take his old Pressure Cooker off is hands for years. All the Indians use One – he assures me. I think Yvonne ended up with it. Für Mein Geburtstag a Deutsche Pressure Cooker came my way, complete with Crap Instructions. (The Text does not match the Photos)
Three weeks ago
Hector arrived Thirty Minutes early thanks to being able to walk between Glasgow Queen St and Central faster than an App considered possible. A train to Queens Park was just departing. Allison St is Two Minutes from this train station in the heart of what is the Govanhill Curry Land. 
icum anywhere but Curry, and any Vegetable in Curry except Capsicum – Simples. Moments later a Bunter Salad was placed on the table – Wow! Olives and Pickled Green Chillies stood out amongst the Colourful Array
Mags was First to remark on the Fish Pakora. This was Fresh and Light. There was a lot of it even with Four sharing. The Ribs took us all by surprise, a definite departure from the norm. These were void of any Red and so we deduced they must have been prepared in the style of the much anticipated White Karahi. But from which animal? We asked – Lamb. Tracey was worried it could have been Goat, her favourite animal. There is a new term that Hector has unearthed to describe Taste. It is difficult when writing about Curry to ensure that One gets Taste and Flavour sorted. So here we go – Umami – Meaty and Savoury !!! The Ribs were decidedly – Umami.
Waris brought a Plate of Potato Fritters. Not since the days of working in Wilson’s Bar (Byres Rd.) back in the 1970s has Hector had Fritters with Curry. The Curry bought at the Takeaway next to what is now the Three Judges and the Fritters from the Chip Shop next to the former Post Office. This took me back. Nigel at the 
There was much thanking and acknowledgement of the Extraordinary Afternoon. A Ritual Photo of The Chaps had to me made. Waris describe another version of Karahi he would like to cook for us. I told him that I judge a Curry House not just on whether they can produce Outstanding Curry, but whether they can Replicate the Feat.
Earlier in the day I met Tim and after a lengthy discussion about the improvement in the Quality and Range of Ale in Helensburgh he added – I do read your (Curry) Blog. Later a Chap I barely recognised said – Hi Hector – as we waited at the Bar. It is a pleasure to be recognised and gratifying to know the people who read these humble pages. A Night out in Helensburgh can only end in Curry-Heute. The choice of Venues is soon to expand as the Teak and Ash is currently being converted. It will be visited one day soon. Meanwhile, there really is only One Helensburgh Curry House, 
As we ate there was discourse developing between ourselves and the Indian Family. Ashgar came over and said they were in fact from India and were touring Scotland. Where should they go? Hector was now in full Hector Mode. Having established they were Oban bound, a well known and reliable Curry Website revealed the name – 
£0.00. Thank you for coming.
Sitting at the Place of Work this morning waiting for the Official Start of the day, Hector spotted an announcement on a well known media site. Naveed from 
Assuming I had been sent for a long wait, all the Toys were brought. So this is the First ever Live Curry-Heute Blog entry from a Curry House. Who needs the BBC? And as far as ‘The Other’ BBC goes, nothing from them yet either.
The usual Complimentary Poppadom and Spiced Onion arrived in a Flash. Alan had texted this morning to inform me that an Award Winning Helensburgh Curry House had offered him Complimentary Poppadoms and then charged for them. Who wins awards anyway? Hector was busy writing up last night’s Curry on the Hill.
The Aloo Gobi was not ordered, it just came, the 
As I was putting the finishing touches to the above, a Chap entered carrying samples. Shkoor engaged him, they were discussing the redecoration of the Restaurant.
This venue is the former Coach House, a Pub. The place is vast. We were taken through the Bar and Reception area where people may sit and have an Aperitif, and beyond a Dining Room to a Conservatory style Dining area where four other groups of Diners were located. We were all the Window Dressing.
Hector had already studied The Menu online. Garam Masala was the most Hector-like Curry on offer – Our Master Chef’s secret fusion of fifteen exotic Punjabi spices creates this gorgeous garam masala…simply bursting with flavours of the Subcontinent! I would however ask about the Special Karahi Bhuna – Sonny’s favourite and a must for die-hard curry lover with its fusion of capsicum and onions simmered karahi-style in a rich and spicy tarka…superb! Sonny recommended the latter. He described the Garam Masala as being – More Spicy, but just the One Taste, whereas the Karahi Bhuna had a greater variety of Spices. A Plain Paratha (£2.25) would accompany.
The Aloo Gobi was a Winner from the moment it arrived. The Portion was as Large as the Mains. With Minimal Masala this looked the business. The Seasoning was to the fore, the Flavours Intense. This is what Hector looks for in Curry. This was the most memorable part of the meal.
Steve was always up for a return to 
The adjacent Couple were finishing their Feast, there was a Single Lamb Chop which had not been touched. Hector did not have to be asked Twice. The offer was accepted. I have not to my knowledge experienced the Lamb Chops as a Starter served here. Oh yes. I recommend these. The Couple also confirmed their appreciation of the Curry that is served here.
The Fourth Chapatti was ordered and presented at precisely the correct moment.
