Dosa Kitchen (Riverside Markey 96 Oxford Terrace, Christchurch Central City, Christchurch 8011 New Zealand) was spotted a couple of days ago when Marg and Hector strolled through the Riverside Market.
The food on display featured one Lamb Curry, yet three were on offer. NZ$24.00 a pop, including Rice. Whilst the Lamb Rogan Josh or Bhuna Gosht would have sufficed, the chance of a Lamb Kadhai was not to be passed over.
A group of ladies manned the stand, I asked if the Karahi Gosht could be served without the dreaded Capsicum. After a moment’s consultation, it was agreed that it could.
One portion?
I had to apply the brakes.
The Canterbury Brewers Collective also have a stand in the market, a cunning plan was conceived. I/we would return today for lunch, and a Bier, after the Christchurch Marathon, which Marg was particularly keen to see.
We returned today at 13.00, no ladies, all chaps. I started again. The initial reply was – no. Hector stood his ground and got in a – why are you even putting Peppers in a Karahi?
No – became – maybe.
A Rogan Josh, medium plus – recorded with the promise that a Pepperless Karahi might become available.
Keen as ever to appraise the Naan (NZ$5.00), this was added to the Order. Marg got in a pair of Samosas (NZ$8.00) and a cup of Masala Chai (NZ$5.00). So good was the Tea, Marg went back for another, at a reduced rate because she brought back the cup.
The Bill
NZ$42.33 (£20.43) I have become used to – what you see in NZ is not what you pay.
I was given a buzzer. How far could I stray? It should work with the confines of the Riverside Market, I was assured. I went to the bar to sort a Bier. The buzzer went way too soon, Marg went to collect the food.
They were just checking that I was not allergic to Capsicum.
Capsicum blended into the Masala, then who knows, it’s the big chunks of Ballast the Hector objects to most.
Alarm #2 and Marg brought the tray to our bench. This was not going to be easy.
The Rice portion was huge, I took about half. Wooden utensils! Being certain there would be no rain this afternoon, Hector was out without the usual day bag, the emergency plastic cutlery was back in our hotel at Cathedral Junction. Marg had gone back to fetch a paper plate else there was no way of eating the Curry with the Rice.
For once, the Naan being served in bits did me a favour. A proper Tandoori Naan, lightly fired with blisters having formed. This is the type of Naan the Hector seeks.
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Samosa
Pyramids, a pair, the pastry looked different from the norm, more flaky. Given Marg’s description, I conclude these were Vegetable Samosas. The accompanying Tamarind Dip was totie.
Very crispy on the outside, full of a steaming hot potato and peas filling. I enjoyed having the tamarind to add a different, distinct flavour.
Lamb Karahi
Coriander and Syboes topped the mass of Curry. Strips of Onion were visible, protruding from the Masala, hopefully – just Onion. Normally I decant, today I – piled – as much Meat as the plate could hold. There was a lot of Lamb here.
The Spice Level was as required, this Curry had a decent – kick. The Seasoning was favourable, The Flavours washed through the mouth, a good start.
I gave Marg the thumbs up, the Masala was giving quite a complex array of Flavours. The New Zealand Lamb was as Tender as I have come to expect in this land. No Capsicum was found, but why so many Onions? Had I not asked for the Peppers to be withheld, I can only imagine what a sorry state this Curry could have been in. But the abundance of Onion was taking its toll, their sweetness was beginning to register.
The Lamb Curry on display was not dominated by Onions, so from what pot had they been sourced? What began as a quite impressive array of Flavours was now being taken towards the classic Euro Curry Flavour, a pity. Is it possible they had tried too hard to match my requirements, and consequently had lessened the impact of the base Curry?
Balancing the Curry on the tray, which itself was balanced on the bar-ledge, meant it was a matter of time before I would be wearing the lot. A table a few metres away became free, much better.
Eating, without the horribleness of the wooden spoon touching the tongue, was managed. All of what I regard as Curry was eaten, however, the surplus Onion had to be abandoned.
There was the makings of a very good Curry here.
The Aftermath
I took my debris back to the counter.
The chap who had served, Venu, accepted the Calling Card.
Too many Onions – I advised.
That’s because no peppers – was the reply.
Now we know.
There was a Bier to wash everything down, quite a departure from a typical Sunday lunch.
Having studied the menu in advance, there was one Curry which could make Hector’s visit worthwhile – Lamb Kolhapuri (NZ$34.00). A South Indian Curry has yet to be experienced in New Zealand. 
Maintaining tradition, Marg and Hector would share a 750ml bottle of Sparkling Water (NZ$12.00) whilst Nick had Three Boys Lager (NZ$11.00), a local brewery he recommends. Tap water for Brine who was the designated driver, then also confirmed the other reason why she wasn’t having alcohol.
The bare walls and tables were in keeping with the – Street-food – theme Mumbaiwala presents. At least Hector had avoided –
The Naan looked feeble, four pathetic bits. The heart sank, but closer examination revealed burnt blisters. All was not lost, not 
The dark brown Masala was not as expected. Glasgow’s 
Decanting the Meat, I easily reached double figures, the hoped for – Smoky aroma – hit the senses. No whole, Dry Red Chilli, but the receptors were ready for a South Indian blast of Flavour. 
A good Spice Level, the Seasoning was a la Hector. The New Zealand Lamb was superbly Tender, not one piece was approaching pulp, yet all were super-soft. 
Golden Potato Shreds topped the Curry. Aloo Gosht then. The slightly lighter, in colour, Masala looked a bit Soupy compared to the Kolhapuri. Again, a decent-sized portion. They don’t skimp on Lamb in New Zealand. There could be a reason. 
A good level of spice in the sauce, and many pieces of tender lamb, although my first piece was gristly. A perfect quantity of rice soaked up the fairly thin sauce. I enjoyed the very thin Naan Bread. A lovely dish. 
That looks hideous.
us ordering Lamb Curry might send a message to the management. I note that in their Auckland branch, the Lamb choices are further limited. New Zealand Lamb, I only get to write this with confidence for a few more days. Nick’s verdict:
It’s brave calling a Butter Chicken, thus. Makhani is so much more. Offer Hector a Daal Makhani as a Side anytime.
It had more oomph than a normal Butter Chicken – said Brine – that was more authentic. 
The Bill
We had been ably served throughout our meal by Aman and Kripy. The Calling Card was presented at the counter after payment. Curry-Heute was outlined. I assured them once this review is posted, it will appear in people’s searches for – Curry in Christchurch. 
N
How could Hector therefore find a Curry House in Motueka and not visit? Simply Indian (130 High Street, Motueka 7120 New Zealand) as the address confirms, lies in the heart of the town, on the main street. One cannot miss it. 
Had Simply Indian opened at lunchtime, Marg and Hector would have given a better account of themselves. We had a big lunch some hours before heading up to Kaiteriteri. This was us on the return journey to Nelson. 
We entered Simply Indian at 17.15, three people were waiting on Takeaway at the counter. Having stood for a minute or two, Sabin, Mein Host, invited us to choose any table. It appears that in New Zealand, the principal staff on duty have to have their names clearly posted for all to read. 
A young waitress brought the menus and a giraffe of chilled tap water. We would order our customary Sparkling Water (NZ£11.90). A suitably large bottle. 
The waitress plonked a basket with two Poppadoms on the table. Not only did they have the much sought after Cumin Seeds, the Seasoning here was at a level never encountered before in a Poppadom. Despite having no accompanying Dip, Hector wolfed one down.
This was a veritable plateful and no way could Hector assist. A portion for sharing, I doubt if many could manage a main course after eating this by oneself. The accompanying Tamarind was put to good use. The flat Potato Pakora looked like – fritters. Impossible to say if double frying had been employed, the Beet looked the closest to this having been done. 
A full plate of crispy sliced potatoes, cauliflower and beet. The Tamarind gave a sweet tasting sauce to all the vegetables.
The Rice was also way more than a Hector could manage. I took what I thought I might eat.
A thick Masala shrouded a karahi full of Meat. This was a Bhuna. Too often in recent times, Hector has been served a – Soupy Bhuna. I counted fourteen pieces as I arranged the Lamb on top of the Rice. Many were large, great value. 
Indian Hot – there was no doubting this. Marg took a sample of the Masala, too much for her. The level of Seasoning was way below the Hector idyll. The Poppadom had set a level, a pity this had not been replicated in the Curry.
The Minimal Masala was potent, a big – kick – indeed. With no Whole Spice, there was nothing more to reveal. The powerful Flavour was somewhat one-dimensional. How one wishes a Cumin Seed say, had launched a blast of new Flavour. I’m missing my Cloves also. 
The photo was followed by me informing Sabin that Curry-Heute will probably only manage to cover six Curry Houses in New Zealand. Hector had picked out Simply Indian long before we started this mega-trip. Hopefully, fame shall follow. 
Indian Cafe, the name was right up Hector’s street. Of wooden construction, the building resembles a pavilion, as further suggested by the outdoor seating area, but there is a more robust interior. 
Do you have a reservation? – asked one of the Indian female staff.
During the wait, which was comparatively brief, Marg and Hector swapped the day’s photos. The flight here was also short, more on this on 
The sprinkling of Coconut, as a Topping, is becoming a common feature of Curry across Europe, less so in the UK. There was not enough to distort the overall Flavour of the Curry. Did the Coconut add to it?
The Masala was of the standard blended fayre. There was no sign of a Herb infusion, the occasional piece of Onion revealed itself. At this point I have to remind myself and the reader that The Indian Cafe is a Mainstream Curry House, the review has to reflect the setting: no kilos of Karahi Gosht on offer here. The Hector is having good old fashioned – Curry. 
The Coriander garnish set this apart from the Coconut above. If the Madras handi was filled to the top, this one was almost overflowing. A Soupçon came Hector’s way. There is a simple test in Curry-Heute for any Fish Curry: 
Tilapia – is my best guess for the species of Fish. The waitress never returned, so there was no opperchancity to engage. A pity. 
Marg commented, more than once, on the sheer quantity of Fish in the handi. Again, value confirmed. Marg’s verdict:
Three nights in Wellington, one Curry opperchancity, it had to be a good one. Avoiding 
Taking refuge from the heavy rain in a cafe, we then passed the afternoon at the excellent – Te Papa – museum. It was 18.30 when we returned to Indian Alley. Mein Host – Anil Kumar – invited us to choose any of the smaller tables. A table in front of the bar was a strategic locus. 
Water would be brought to the table, Mein Host asked if we preferred – Still – or – Sparkling. The latter (NZ$7.00) was the welcome choice. Still – would have been the same price, clever. 
No Capsicum.
We settled down for the wait. Marg counted sixteen fellow diners. The décor was informal, interesting Muriels (sic). 
A chap passed approached me from behind:
Songs will be sung about this.
The Vegetable Pilau had enough Interesting Vegetables: Peas, Carrots, Green Beans and unusual long White Beans. The extra Rice made sharing the Pilau un-stressful. 
Yes it’s –
The Masala was visibly different, a standard – brown – but blended all the same. Marg was able to identify individual Spices as she ate. The Laal Maas was all about heat, so maybe hers was the better choice. A Soupçon crossed the table.
Curry-Heute, the fourteenth anniversary. My thanks to all those who continue to read this Blog, and especially to Neil who does the proof-reading. As I write Neil has figuratively reached 
Today sees Hector’s first ever Curry in 
Marg and Hector are guests of Alison (& Steve) whilst in
We waited to be served, why our water was so quick to bring the menus but slow to take the Order did puzzle. With my back to the counter I was unaware of the – Order here – sign until Alison pointed it out. We approached the counter, Alison to verify her dietary requirements could be met, the Hector to ensure a kosher Karahi Gosht. Alison was happy, Hector showed photos of 
The chap, later identified as Awais, came over to the table having been to the kitchen. He was here to ensure that Alison would not be having any of the Bread. Just the five Naan (NZ$2.95) were included with the Karahi Platter. He then brought warm plates with a Modest Salad atop.
In good time, Awais assembled the food on the table. The Naan was last to arrive. Five, halved, lightly coloured, risen fluffy, puffy, these were close to the lovely Bread served in the 
Two days ago, Alison served us her own Lamb fried in Moroccan – Ras El Hanout – then dipped in – Dukkah. Dukkah, a blend of Nuts and Spice was a revelation, and will be the first thing sourced on my return to Blighty. If this Lamb Kebap tasted anything like as good, she was on to a winner. 
Bigger pieces of Lamb than are served at home, and in keeping with what Alison had served, the portion was substantial. The Salad looked nothing special and the Rice was not excessive. Whether the accompanying Dips were both dairy-free and gluten-free was never established. Alison trod carefully and there was no reaction afterwards. She cleared her plate.
The Rice Salad and Dips were as the Lamb Kebap. Here, however, was a totally different style of Lamb. This could have been slow baked, boiled even. There was a lot of Meat and on-the-bone. Hopefully the sprinkling of Coriander was not the first introduction of a Herb. 
Charlie took care of what lay before him.
Given the price and the description, this had to be the full kilo and served on-the-bone as Karahi Gosht should be. The Toppings of Ginger Strips, Coriander and slices of three different Chillies made the Hector feel at home. The Masala was clearly Tomato-based, this was the definitive Karahi, its efficacy not in doubt. 
This portion may well have been intended for three. If one eats – Asian style – i.e. Bread with Karahi, then it would have been so. It was clear that Marg and Hector would finish the Karahi. Being magnanimous, Charlie was invited to join in towards the end game. Having got – the taste – he took some of the remaining Naan and wiped the sides of the karahi clean. 
I went up to pay. I had to ring the bell to attract attention. 
If there is to be only one 
North India Flavour – Street Food (537 George St., Sydney NSW 2000 Australia)
We returned this evening at 19.30 on one of the wettest days ever experienced. 
Rice and Three (A$14.98), again very 
As – Dry – as a Curry can be, some of the Cauliflower had turned to Mash and was making the Masala even thicker. 
There was a – Wow – moment when the Seasoning hit. Three portions of this would not have gone amiss. Well Spiced, Seasoned and the Potatoes had absorbed the Flavour from the Masala, this was as good as Aloo Gobi gets. Marg has more to say:
The Masala was standard – Curry, brown, thin and well Seasoned. Unlike recent Masalas, there was no sense of this having come out of a packet. I was even more impressed when a piece of Cinnamon Bark revealed itself. Unsurprisingly, of the two Meat choices, this was the lesser.
This animal is featuring often in this trip, and each time, served on-the-bone. Curry Leaves and Star Anise were in the mix, quality. The Masala was otherwise the same as the Rogan Josh in appearance but this was packing way more Flavour.
For the first time in a while, every morsel presented was eaten. Marg did put her tuppence worth in at the point of serving – not too much Rice.
The Masala Tea: I feel it’s good for your digestion, sweet and warm.
It was only after booking the accommodation adjacent to Darling Harbour in 
We entered an empty Lal Qila at 13.45, one hour before the reported end of shift. Mein Host greeted and informed us that today, at lunchtime, it was Buffet. 
Having studied the menu, I believed Lal Qila had so much more to offer, this did not deter, I announced we would be back this evening – for real Curry. 
Naan has proved to be an issue in 
Day 2 in 
Lamb Karahi (A$30.90) served on-the-bone, a Signature Dish, I still had to verify there was nothing undesirable in there. On showing Mein Host 
Marg found her favourite, tonight it was called – Mudhi Keema (A£26.90). The Tondoori Roti (A£4.50) was actually spelled correctly in the blurb. Hector asked for the Plain Naan (A£4.50) to be served – whole. Butter was declined. 
Drinks were mentioned, the bottle of tap-water brought to the table with four Poppadoms and a Raita should be sufficient. Pappadums (A$5.90) were listed in the Starters section. One assumed that having brought them, these Poppadoms were complimentary. 
We settled down for the wait, sorting photos from this afternoon. A group of young ladies were given a table in the raised seating area well into the interior. In the near empty restaurant, securing photos of the layout was not an issue. 
Whilst Hector was touring the venue, Marg was devouring the Poppadoms. I asked her to leave me one half of the four. Crispy, toasted, I stopped being excited by Poppadoms ages ago, Marg likes them:
A waitress brought the food, what a lot for the Aussie Dollar. The Breads were both served – whole – as asked. The Naan lived up to its promise, risen, puffy, blisters and a sensible size. Delightfully soft, the only – more – I could have asked for was – the Tandoori teardrop – not – round. 
This smells like 
With the Oil separating towards the base of the karahi, I stirred up the Mash, here we go again. The bone count was significant, which was just as well. There comes the point when the realisation hits, no way was Hector going to finish this. Surely the Buffet penalty does not apply here?
After 
The Keema was full of crunchy small pieces of vegetables mixed with mince. A good hint of ginger and coriander was very satisfying and the meat went well with the hot Tandoori Roti. I ordered a second. 
We both hate wasting food, a Doggy Bag was not an option, no means of reheating. 
Marg had already informed Mein Host earlier in the day that there was a Curry Blog. The Calling Card was duly presented and the – 
There was an early rise, today we got to see some of what makes 
Goat Curry has been appearing regularly of late, here it was again, and on-the-bone. Lamb Rogan Josh would have had me repeat 
Meanwhile Marg was happy to have her Indian snack: Samosa Chat (A$13.00). A bottle of still water and can of fizzy orange completed the Order. 
The lady spooned more Rice than a Hector would manage on to a paper plate, then added some very runny Goat Curry and the thicker Bagan Da Bharat. She then handed me something warm wrapped in foil, the Butter Naan. Marg fetched me a wooden spoon. Wood again. Beverley has supplied me with plastic utensils, but stupidly, these were left at the hotel. Wood no more. Bring back single use plastic, stop cutting down forests. 
I unwrapped the Butter Naan. Beverley had stated earlier today that Australian Curry Houses do not serve proper Naan. This was so thin it resembled a wrap. What’s-more, 
The Aubergine in the Baingan Bharta had been cooked-in and was therefore part of the melange of Vegetables. Peas were obvious, was that pieces of Potato that I found sporadically? The dark, rich Mash of Vegetables was well-Seasoned, and despite being defined as – mild-medium – packed a decent – kick. Here was a satisfying, full on, Earthy Curry. This was excellent, and the Hector was well pleased with himself for choosing the Veggie option.
The Shorva gave the impression that it was made from – mixed Spice – the packet stuff. I have no way of verifying this, but when I see such a watery Masala I deduce it is totally lacking in Onion and I have to wonder what the base of the sauce is. 
The Meat was on-the-bone, always a plus. How much Meat was there? Nowhere near enough! This portion was either miserly or a con, the bone count does not disguise the lack of Meat. One piece was chewy, two more suitably Tender. That was it. If this was – large – I’d hate to see – small. 
The Samosas on display did look past their best, not the most inviting of pastry. The Dish that was presented was nothing like the photo on display. Where was the mound of food? Why was this so – wet? It’s about time food outlets were brought to account for this. Neither of us could identify what was sprinkled on top.
The Samosa was overdone. I liked the chickpea and found the sauce to be tangy and Curry-flavoured. 
That’s not even cooked!
Punjabi Palace (135 Melbourne St, South Brisbane QLD 4101 Australia), an – Authentic Indian Restaurant – unlike back home in 
Day 3 in Brisbane and the rain has finally stopped. The downpour which greeted us on our arrival was worse than being in Glasgow. Frontal rain passes, Tropical rain kinda lingers. 
Having had a substantial lunch, care would be taken not to over order. Definitely no Starters. The menu was standard, mostly the same Dishes as one finds in any British Indian Restaurant, but no Karahi. One Curry stood out: Goat Curry (A$24.95), Meat on-the-bone, it had to be. Beneath this on the menu was Mutton Keema Curry (A$24.95) with a choice of – Lamb, Goat or Beef. Marg could not resist her usual Keema, Lamb – seemed logical. 
Marg mentioned Roti (S$4.95). The Hector was keen to see their Naan (A$4.95) which, at the same price, was surely better value? 
A jug of chilled Tap Water had already been brought to the table, Hector would have his Sparkling Water (S$4.20). 
has to be careful. And where was – Umami? Cinnamon, for example, is a Spice which has a recognisable – Flavour – but is not necessarily a – Taste – as such. 
The food arrived after a respectable wait. We each took enough Rice, some would remain. Yellow Basmati with Cumin and micro pieces of Onion, enough Diversity, hopefully. 
A dozen or so, quite large pieces of Meat sat in a viscous Masala. A Herb, Coriander presumably, had been mixed through the light brown Masala. Appearance wise, there was a hint of Yoghurt. 
Once arranged on top of the Rice, I added a bit more Masala and as ever, retained some for later. The first dip of Bread in the Masala revealed – Seasoning! Salt – to confirm one of the defined – tastes. The Hector was impressed already. 
Initially I felt no Spice sensation, after a few minutes this grew. Medium – is all that was attained, enough to know this was – Curry. The food could have been much warmer.
This was an enjoyable but decidedly – Mainstream Curry – experience. In a restaurant, one can hope for more, but the Curry Cafe is where the Hector is more at home. 
This was a remarkably – wet – Keema. Minimal, if any Masala, defines this Dish. The consistency of the Masala proved to be contentious. On decanting, Marg produced big pieces of Boneless Lamb. What was happening? 
With more Meat on her plate than she could handle, a piece of Lamb crossed the table. This was superb, super-soft Meat, and here there was the pronounced sense of the Meat giving back. Marg’s verdict at the end of the meal:
Very tender pieces of lamb in a thick sauce, but no hint of minced lamb as expected. Plenty flavour, and a filling dish with the rice. The Naan was flat, not puffy, it was OK. I’m full.
