Bologna, the final leg of this tour, Bohemian or otherwise. Bologna, another first for Hector, another blank canvas in terms of Curry-Heute.
Initial research highlighted one venue in particular: Tikka Point (Desi Nashta) on Via Federico Venturini which runs parallel to Via dell’Indipendenza, in the heart of the city.
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Tikka Point turned out to be essentially Takeaway. A pity, Kofta Anda was reportedly a possibility.
Three tables were squeezed in at the doorway, all occupied. I have sat Marg in some less than salubrious eating joints over the years, this would have been too big an ask.
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Serendipity reared its head once more. Completely off the radar and a few units to the south on the same street lies Mirch Masala (Via Federico Venturini, 4, 40126 Bologna Italia), this was a substantial venue.
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.
Do we order here?
We were directed through to the large room we had seen from the street, table service.
A family from the Indian subcontinent were finishing their banquet, another group sat to my left. Meanwhile, a table for eighteen was being prepared. It’s graduation day in Bologna, eighteen – Indian – chaps would fill the table.
The waiter brought a menu. This surprised somewhat, I’ve got a bit out of the habit.
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.
We asked for the large bottle of Frizzante (€1.50), two 500ml bottles (€1.00) arrived, they could have been better chilled.
Glasses, plates, cutlery were conveyed by staff, various. A somewhat tired looking Salad was accompanied by a Raita which had a distinctive bite. More Salad was offered when the empty plate was handed back, declined.
Our waiter brought the food, crucially, everything served was – hot. The Roti, served whole, had risen, burnt puffy blisters had formed. The Naan, also whole, had perforations, yet it too had risen. The perforations had prevented blisters forming.
The Naan was sheer joy. Thicker Bread than I have seen for a while, the Naan was was super-soft, fresh tasting, wonderful, but more than a Hector could ever eat.
Mutton Karahi
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 soft Mutton required minimal chewing, it also gave off the distinctive Flavour of the Meat itself. Spices had been absorbed, their Flavours being released, this was Mutton worthy of praise.
Dipping the Naan into the Masala was the alternate treat. Each and every mouthful was celebrated, this was a Curry which definitely suited the Hector. Then there was a moment of realisation.
As a Karahi Gosht, this Curry failed, the Masala was quite simply – wrong. As a Desi Korma, this Curry ticked all the boxes. Hector loves Desi Korma.
Finishing the Naan was never going to happen. I managed as much Bread as was possible until the need to finish the Meat and Masala became paramount.
Qeema Matar
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.
As a counterpoint to Hector’s approach, Marg stopped eating when the Roti ran out. Enough already.
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The Bill
€23.00 (£19.96) The Salad, Raita, Naan and Roti were evidently inclusive.
The Aftermath
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.
Menu extracts
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. 
Dosa Club 2 (
Dosa Club 2 is the sister shop to
If Keema naan (£4.00) is available, Clive is having it. Well, apart from 
Minimalist décor in a brightly lit, long, rectangular, New Town shop unit. How times have changed. The musak was varied, – music for a lift – was how Maggie would later describe it. Given the nature of the Curry ordered, the Bread may have taken most time to produce.
On seeing the Malabar paratha, I immediately ordered another. This Parotta was the standard size for Bread of this genre. The elusive White Paratha, soft, stringy, multi-layered, buttery, this was a beautiful Bread, perfect. When available a must, and Crawley now boasts two sources! 
Hector’s favourite Herb was mixed through a worryingly Creamy Masala. If this is the definitive South Indian interpretation of Methi Gosht, I know never to order it again. As has been written too often, this is what one expects to be served in a standard European Curry House. How has this arrived in Blighty? 
The Seasoning was noted as being – OK. That’s almost a positive in Curry-Heute. There was a – wee kick – so not lacking in Chilli Spice. One Black Cardamom was removed then another after it was bitten into. Whole Spice, another positive. 
The Soupy Masala lacked the intensity of Flavour one hopes for in a South Indian Curry. Rice would have been the better accompaniment, however, the Parotta was not to be missed. As I ate on, liberally dipping the Parotta into the Masala, I realised that the Bread had way more Seasoning. The Bread was enhancing the Flavour of the Masala. The Bread became the vehicle by which this Curry was enjoyed. Rice and Parotta suggested then?
The creamy swirl on top of the Soupy Masala says it all. This was not a Curry for the Hector. A Soupçon crossed the table – ugh, way too sweet. This was a Curry for those who like this sort of Curry. That includes Maggie. A Spice Level, but not as Hector knows it. 
With Curry Leaves, and mean looking dry Red Chillies on top, a good start. The Hector may come to accept that unless the Curry is defined as Sukka/Chukka, then a Chettinad is going to be – Soupy. But it doesn’t have to be!
The Chettinad was really tasty, not a lot of meat, what meat there was, was tender. Sauce was mopped up with Naan.
