With only a handful of Pakistani food outlets in Bologna, Hector was determined not to miss out on anything special which might be available. Before crossing to the north side of the railways station to reach today’s intended venue: Gujranwala Restaurant (Via Alessandro Tiarini, 19f, 40129 Bologna Italia), there was a brief stop-off at Punjab Food (Via Giovanni Amendola, 15a, 40128 Bologna Italia) on the south side.
Punjab Food had a modest array of ready Dishes, Beans and Chicken did not entice the Hector to enquire about anything else. Further research online confirms that this is a Fast Food outlet, Curry as such is not on the menu.
News that – The Famous – had confirmed the appointment of their latest manager had reached the ears. More managers than trophies is the fundamental problem. Still, we reached Gujranwala at 13.30 with an air of optimism this fine Sunday afternoon.
The modern premises appeared to promote Pizza more than Curry. The waiter was quick to tell us that Pizza was not available yet today. Boo-hoo. The population of Bologna is fewer than 400,000, I believe in the last two days we have seen them all, and the vast majority seemingly eat nothing but Pizza. Of course, when Hector and Marg were in Agra, we famously went for Pizza as a respite…
Having had Curry yesterday at the impressive Mirch Masala, Marg was happy to have a Starter only today. Samosa (€1.50) was her initial choice. I suggested the Samosa Chat (€6.00) would be more of a meal.
Muttan Curry (€14.00) did not sound that exciting, I decided to try Fish Masala (€14.00) with Riso Zeera (€4.50). Two things to note here: Fish was being charged at the same price as Meat, in the UK, how often does one find this? The Jeera Rice seemed a bit steep. Maybe I should have gone the whole way and had Sabzi Biryani (€7.00). A Vegetable Biryani at this reasonable price would add Diversity.
A 1.5l bottle of Frizzante (€2.50) completed the Order.
Marg’s snack came a few minutes before the Curry, eat whilst hot.
Samosa Chat
Raw Onions, lettuce and Chickpeas topped the pair of Vegetable Samosas. Served halved, the Potato was visible in the Samosa, no more. There was little more than a threat of Raita as a dressing. Sometimes this creation can be served as a soggy mass, this was way more acceptable.
This was quite a plateful.
Are there three? – Marg posed after she had eaten quite a volume of Samosa.
A full dish of steaming opened Samosa with salad and Chickpeas on top creating a meal. A sweet, red sauce on the bottom added flavour to the pastry and mainly potato dish.
The waiter then brought the Curry and Rice pots, of course there would be more Rice than Curry, the European way. I took what I thought I might manage.
Fish Masala
The lid was removed, OK, this was by all possible definitions, a Fish Masala. Did it have to look so disappointing from the off? Orange, what sort of Masala was this?
Multiple strips of a white Fish sat in the orange, blended Masala. Once all the Fish had been arranged on the Rice, the Masala proved to be sufficient, not in excess.
There was a definite lack of Seasoning in the Masala, the Spice Level was moderate. The Flavour of the Fish was not powerful. Here we go again, Hector has been at this movie too often. A Fish Curry that lacks Seasoning and a Fish that may never have seen the ocean.
The Fish was well cooked, soft, next to no chewing was required, and – rubbery – this was not. On adding the remaining Masala the situation improved in terms of Flavour, despite a slight sweetness.
Fish, Masala, Rice, not particularly creative, I should have ordered the Sabzi Biryani also. Marg offered some of the Onion from her Chat, this added some crunch. Her Potato leftovers also crossed the table, distraction, variation, further improvement.
Overall, this Fish Masala was otherwise lacking in depth of Flavour.
All very Mainstream. At the foot of the Grill section I did spot – Muttan karahi €32.00 al kg.
Maybe this restaurant has more to offer? Fette di agnello, a kilo of Lamb Chops was similarly priced, I reckon I could have a go at that myself.
The Bill
€27.00 (£23.43) It seems a long time since Athena Curry prices.
The Aftermath
The Calling Card was given to our waiter, Curry-Heute explained.
Amazing!
I don’t always get a response such as this.
With a gut feeling of unfinished business, I made a return visit to Tikka Point (Desi Nashta) (Via Federico Venturini, 8a, 40126 Bologna Italia). Mid afternoon on a Sunday was evidently quieter than the same time yesterday. The three small tables to the right and the single table to the left of the door were all free.
*
Photos of the ready Dishes were secured, the tray of Kofta being prominent.
The chap identified one pot as Beef Curry. On asking about Kofta Anda, this was confirmed. He was all set to prepare a Takeaway. I explained that I had just eaten, I could return tomorrow.
Closed on Mondays.
Hector is out of time.
I shall never definitely establish if Tikka Point is – the place – to source Curry in Bologna, instinct, and the information gathered, suggest it must be.
We could see diners in an adjacent room to the entrance seating area, another room lay to the back. With the fayre on display in the style of a decent Curry Cafe, all looked good. I established Lamb, Marg the Keema. Vegetable Curry, Daal and Saag/Palak were also on display. 
Mutton Aloo (€12.00) was the safe choice, let’s be brave: Mutton Karahi (€12.00). For Marg: Qeema Matar (€10.00). These choices demanded Bread: Naan (€1.50) and a Roti (€1.50). Spice Level was discussed, medium for Marg, more for Hector. Not crazy – went down well. 
The Mutton, on-the-bone, was piled high in the karahi. One – Sucky Bone – featured plus an array of ribs, potentially quality Meat then. Fatty bits were encountered, these were few. 
The Shorva-esque Masala puzzled. Thinner than one would expect, there was more than a hint of Creaminess in there. A decent Spice Level registered on the palate, however, the Seasoning was lower than the Hector typically seeks. 
The karahi could hardly have held more, a big portion. The Mince had been ground to a level of fineness not found in the UK. The Oil quickly gathered on the periphery, I observed a puddle at the midway point. Marg mopped up this excess with her Roti. She appreciates the Flavour lies here. Earthy, quite spicy – observed Marg. 
A Soupçon came my way at the start and a full spoonful later. The underlying Flavour was markedly different from the – Karahi. No way was this as good as my – Desi Korma. 
Our waiter had dealt with the payment at the till. He was visibly excited when it was announced that Mirch Masala would appear in Curry-Heute. A happy chap. 
A window table for two was allocated, due to restricted space on the pavement outside, all who passed would see us. Our view was not what one expects to see from a 
The standard fayre was listed, for Hector: Mutton Rogan Josh (€9.90), for Marg: Mutton Dansak (€9.90). Just in case, an Alu Gobi (€5.50) was added. A Roti (€1.50), Jeera Pilau (€3.90) a 0.75l bottle of Frizzante (€2.00), and a glass of Mango Lassi (€2.50) completed the Order. 
Seven days in 
Soupy Curry! This is why the Hector is usually found outwith the Mainstream. I counted nine below average sized pieces of Mutton as I decanted, as ever, I left half of the Masala in the karahi for later. Not a lot of Meat.
Proper Curry! Served – Dry – in a minimal Masala Mash, this was more like it. As I appear to have been doing recently, I arranged half of the Potato and Cauliflower on the opposite side of the plate of Meat and Rice. 
I started with the Aloo Gobi, the Texture of both Potato and Cauliflower were perfect, no mush here. A single Curry Leaf was uncovered, no other Whole Spice. Tepid, the food could have been warmer. The Seasoning impressed, the Spice Level was hardly challenging. Despite the Potato not having had time to absorb the Masala, this was an impressive Aloo Gobi. The Texture and Flavours were worthy of praise.
The brown Masala puzzled. The description said – Tomato based – why so dark? I had chosen this Rogan Josh because it was not the – creamy – interpretation which may soon prevail. Thicker than a Shorva, the Masala gave off a tangy Flavour. I note their Vindaloo is described thus. I wonder? Again we had Seasoning! The Spice Level was moderate, maybe that is being generous. Spice Level was highlighted on the menu, we had chosen – zero Chilli. An oversight on our part. 
Here we had a suitably thick Daal containing only six pieces of Meat. The extra solids from the Aloo Gobi would complement this Curry. Without the Aloo Gobi, I don’t think either of us would have had – enough.
Marg was quick to comment on the Seasoning, it must have been right up there. 
We’re not finished. A Cappuccino (€2.00) for Marg. Served – hot – as coffee should be.
As has been the case on recent visits to 
The menu had changed since last year, less iconic, more traditional in layout. Last time Marg had the impressive 
With plentiful, chilled, Sparkling Water, sold at an honest price, we waited for the food. First to arrive, in a great moment of comedy, was the Salad. 
This is small? I would love to have seen the large one. Whole Green Chillies, these might come in handy later. Whilst Marg was dealing with her plateful of Vegetables, the Omelette arrived.
A sensible size, it did look a wee bit of a let down compared to the – Buntersalat. For a reason she couldn’t immediately establish, Marg coughed, more than once. Here were sliced Green Chillies embedded in the Omelette! These were carefully set aside. 
The Malabar Parotta lived up to expectation. Stretchy, Buttery, Soft, multi layered, I couldn’t resist tucking into this before the Curry arrived. Magnificent, whenever, wherever, Parotta is available, I recommend it. Except 
I was almost applauding when this was placed before me. This was one helluva Fish buried in a Creamy, Viscous Masala. The sliced Tomato accentuated the size of the plate. This was definitely to share, Marg stepped up.
Hideous as this may have become, this was how to enjoy the Masala and Rice, with the periphery being mopped up by the Parotta. Remember the Parotta!
Marg was determined that I did not overdo it, especially when I introduced some of the Onion from her Salad. I happen to like raw Onion in a Fish Curry. When it was time to give in, I tidied up the remnants, didn’t I do well?
Marg and Hector collected Lord Clive and Lady Maggie at their apartment in Psiri then headed up the green metro line from Monastiraki in the direction of Kifissia to Kato Patissia. We arrived at Radhuni (‘Acharnon 291, Athina 104 46) at 13.30, possibly the first customers of the day. 
The ladies assembled a table for four at the far wall whilst the Hector photographed the Curry on display. Having seen it 
There was no menu, my fellow diners had to go up to the counter and study the photos and Dishes, Clive and Maggie would also have the Karahi, Marg the Keema. No menu, no prices. It was a given that Bread would accompany, Naan was not available, a pity, the photo on the board looked appealing. I asked for a portion of Rice also.
Served on-the-bone, the Meat count reached double figures. The thin Masala was – Shorvaesque, but not needlessly abundant. When arranged on top of the Rice, the Masala was fully absorbed, Clive and Maggie would have a different eating experience without the Rice. 
The Spice, Seasoning and Flavour were full on, the Cauliflower coming across prominently. The Texture was as it should be, soft, but far from pulp. This was most certainly a wise accompaniment, an excellent Aloo Gobi.
The Karahi Gosht was differently Spiced, the Seasoning not as prominent. The Mutton gave off powerful Flavours. Soft Meat, with the occasional dodgy piece. My discarded bone pile confirms there was plenty Meat. Across the table, great care had to be taken with the bones. Both Clive and Maggie had smaller, sometimes sharper bones. 
Or more correctly, Keema Mutter, there were certainly no bones here. The same Oily residue was collecting beneath the Mince which was decidedly moist, but not excessively so. This looked to be a decent Keema, Marg has had a few in her time:
Clive tore into the remaining Greek Salad, not a word was spoken. Don’t disturb Clive when he’s at his Feta. 
Tonight, Riverside, Hector’s favourite Polish – Prog-Metal – band performed in 
The air was – blue – at Chardhy Kabul Restaurant (‘Acharnon 84, Athina 104 34), quite fitting for the day after – The Famous – sacked their manager. One table was occupied at what I took to be the entrance, this was actually one of three doors. A corner venue, I then established the full name, not just – Kabul – as Google Maps presently show. (I’m on that). The three open doors and fans soon cleared the air, who knows what had been burned. 
Today I discovered a new Fanta. The can has a majestic blue and orange colour scheme, the contents are flat, beware. A can of Cola and a 500ml bottle of Still Water were acquired also. 
There’s Oily Masala, and there’s Oil. There appeared to be little more than a threat of Tomato in the Masala which sporadically smothered the Meat. Spot the – Sucky Bone.
Dipping the cold Bread in the Oil revealed an intensity of Flavour that even took the Hector by surprise When stirred into the Tomato pulp, the Oily Mash gave off a remarkable depth of Flavour. The Spice Level was but moderate, the Seasoning impressed. 
You’ve reached this far and still no Riverside review, this is primarily a Curry Blog!
House of Flavours has more reviews and five star ones too, than most other Curry House in 
Tonight at Fuzz Club, Riverside were supported by Mother of Millions. Having not heard of them prior to last week, there was some sampling done on a certain music medium. 
Shoegaze at times, heavy at others, they were dominated live by their singer. Maybe he was a bit OTT in his delivery. Piano-Forte – please. The drummer did some keyboard intros and fills which did provide some tastier moments. 
Riverside took to the stage at 22.00. #Addicted – (Love, Fear and The Time Machine) then – 02 Panic Room – (Rapid Eye Movement) kicked off the set, they have been playing the same songs in the same order every night this year. Try as I have to influence a change through a social medium, nothing from their last album – Wasteland – which was also the case for last year’s
Left Out – (Anno Domine High Definition), my first Riverside purchase (thanks, Neil) has a quiet, emotional section. With Mariusz Duda giving it all, the moron to our left decided that the two girls at the front had to be further stimulated. Respect to Mariusz who was two metres away, total concentration, Marg attempted a quiet – sssshhhh. Nope. There’s always one at every gig, why?
Our sixth day in 
At 18.30, there was not an inside table to be had this Sunday evening. For the first time, we sat outside at this venue. The waiter brought the menu, main courses have increased by €2.00 since last year, or 50%. This shows the absurdity of the pricing at
Keema Matar
A bit wet, oily even, Rice could have been a consideration. However, it’s all in the Flavour and I know from previous visits that this is special. A Soupçon of Marg’s was graciously procured, the Flavour from the Peas was quite pronounced. The three verdicts:
Eight decent-sized pieces of Meat sat in a runny Masala. The richness of the colour reflected what was to come, Tomato Seeds were visible. Sucky Bones and ribs were attached to most pieces of Lamb/Mutton. This was a significantly smaller portion than that served last week at 
We should have ordered more.
Eventually, we reach the – summer vacation – albeit autumn. What is the point of being retired and paying premium prices? 
As has become the custom in 
A wedge of Lime sat atop the largest Seekh Kebab ever seen. The weight of Meat, hard to guess, but one can see why this was priced the same as the Karahi. 
I think my Kebab meat is spicier – was an early comment after Marg had taken some Beef for comparison purposes. This saved the Hector having a Soupçon. 
Plenty meat, and easy to cut, spicy and required the Salad and Raita to make it a more appetising meal. To me, it was just two strips of meat, which is not a meal. Filling, I deliberately did not have any of the Bread, despite it looking fluffy, and appetising.
Indeed, we had a basket containing three Pitta/Naan. Delightfully soft, and hot on arrival, one wishes they could have been brought individually, at intervals, to maintain the sheer pleasure of Bread at its freshest. Alas, not to be, and the Hector could not manage even a whole one. 
If anyone is immediately put off by the Oil separating in the karahi, then they do not know this creation. I kept the karahi at an angle so that the surplus Oil would would go to the far side. However, this was only possible around the halfway mark. There was a lot of eating before I reached that point.
There was a point when I though this could be a Beef Karahi without end. Where was 
As the 
Achari, the Tangy Curry, it’s more than a year since I last had one, so a well known and reliable 
In 
Achari Gosht (£12.95) is in the business section of the menu. Strangely, the Desi Qorma (£12.95) is not here. The Lahori Karahi (£12.95) logically features elsewhere. One day, I’ll have the sharing one (£24.95), to myself. At £44.95, they can keep the kilo, for that there’s Yadgar’s – Goshat Karahi (£30.00). 
Omar took the Order. On-the-bone – was a given, I chucked in a – Desi style – just in case. Mushroom Rice (£3.50) would accompany, Sparkling Water (£2.50) completed the Order. 
This was a classic 
The blast of Pickle was immense. From where had this come? Perhaps Chef had blended it into the Masala. There’s something to consider in home-cooking. 
The quality of the Lamb was self evident, a beautifully soft Texture, tasty Meat. The Mushrooms played their part, more solids, Diversity. The Masala was magnificent, a glorious intensity of Flavour, nay Flavours. In addition to the Pickle, the root Flavour of a 
Remember Glasgow? Remember Glasgow’s finest Curry House? It’s over two months since Hector’s last visit to 
Hector surveyed all the ready-cooked Dishes on display. The customary lunch of Chapli Kebab, Fish Pakora and whatever Vegetable offering was available was the plan. 
Kofta Anda, it would be accompanied by a portion of Aloo Gajar Mutter (£5.00), no Rice, no Bread. 
The solitary menu sitting on the table led me to take a window seat. Sometimes, Hector chooses to be window dressing. For once I can quote the prices of what I had ordered. Usually it is beyond a la carte. 
As the staff entered so each acknowledged, one even saluted, in – Urdu? The reheat complete, Shafiq brought the Order. 
Four Chicken Meatballs and a hard Boiled Egg sat in the Shorva. Being a Soupy Curry, a spoon was called for. This was the first time I have eschewed both Rice and Bread, so no absorption, no splashing. This gave the Kofta Anda a different perspective, the Egg tempered the Spice in the Shorva which was full on earthiness. Eating the Meatballs with the Shorva was also a departure from the norm, have I been doing it wrong all these years? 
This was the antithesis, a superbly Dry Curry, with a minimal Masala Mash. The Spice Level took me by surprise, the Seasoning was certainly fit for a Hector. Total absorption, the Potatoes were full on, the Carrots were almost mushy-soft and gave off a slight sweetness. The Peas, well, it’s amazing how this legume can hold its own. 
