Dinner for one – what’s in the freezer? An unusually large portion of leftover, cubed Roast Beef, and Tomatoes which were frozen before the trip to Hellas/Italia. Curry-Heute – and why not? This also gave the opperchancity to try using the Nutmeg and Mace that were purchased a bit since. These new additions were ground together. Bay Leaves, Cloves, Coriander Seeds, Cumin Seeds and Black Cardamom would remain – whole, no Cinnamon. Kashmiri Chilli and Turmeric were the powdered Spices, oh, and some Garam Masala for later.
Finely cut Ginger and Garlic Paste were added to the hot Oil, followed by the Whole Spices.
The halved Tomatoes were then placed in the flat pan and left to cook for some ten minutes. I have previously found the the skins from frozen Tomatoes comes off more easily. Today, a Tomato-based Masala, no Onions, no Chillies.
Thereafter, the Tomatoes were mashed and the powdered Spices stirred in.
The cooked Beef would never have the time to absorb the full Flavours of the Spices/Masala. Hector cooks restaurant style Curry?
Methi, we need Methi!
And some Yoghurt.
Timings: everything so far was as required to create the Masala and see the Oil separate. The lid was put in place, the mix left on a low heat to given the Beef a chance, another ten minutes.
Frozen Coriander was stirred in, a further ten minutes of cooking.
The result was a red-rich Masala with the texture of pulp, does this define – Karahi?
Finally, the first tasting – Salt, a la Hector.
Basmati was the accompaniment. No Interesting Vegetable, had there not been so much Meat, I would have considered Potato.
The thick Tomato-based Masala Mash was something to be proud of. The Hector is getting better at achieving this. The Seasoning was well pitched, of course. The Spice Level was not overly demanding, this Curry was not about – heat – but trying to create something that differed from the Hector norm.
Nutmeg never mind Mace, are unknowns. I couldn’t tell what the individual Flavour of each is. What I had achieved today was significantly different in Flavour. Instinct had told me to leave out Cinnamon, consequently the first Spice I could identify was Clove. Clove, which identifies many a Manchester Curry. The Herbs further added to – the familiar. Behind this was the new.
Yes, I could get used to this. Whatever I cook typically tastes like a Hector Curry. Every local Takeaway tastes like a Clydebank Curry. Something different, and enjoyable, at last.
The negatives
Once I started eating the Beef I remembered this was from a joint that was particularly tough. Today, a mammoth amount of chewing. Mammoth might have been more tender. No Interesting Vegetable, how lazy.
One month to the day since 
Marg, wary of doing further damage to her top lip, would have Mince Curry as part of the Lahore Lunch (£7.95) deal. This comes with an option for two Chapattis and Vegetable Pakora. Mushroom Rice (£3.50) always works well with a 
The Pakora arrived almost in an instant, three pieces, two large. Hector’s share was much appreciated. Warm-hot, with a decent Spice Level, fresh and tasty, how I have missed this. 
The Chapattis were in the style of the preferred: traditional – Tawa cooked. Marg only required one of the two. The Mushroom Rice bowl was so hot it was dropped on the cold pate as I distributed the contents. The Rice itself was tasty, the Mushrooms a bit – iffy. I’ve had better fresh Mushrooms. The quantity always looks to be meagre when compared with the absurdity of a European serving of Basmati. The reality, every grain would be eaten, an elegant sufficiency therefore. 
I counted the Meat well into double figures, no skimping here. An isolated Sucky Bone stood out, four more would be revealed, one rib. Quality Lamb – evidently. 
Warm-hot once again, piping hot food at 
The smaller karahi for the lunchtime menu, you get what you pay for. The dark Lamb Keema with Coriander stirred in, had minimal Oil collecting on the 
periphery. A spoonful crossed the table. The Seasoning was instantly apparent. That my Achari had even more Flavour was also realised. Marg likes her Keema, though today no Aloo or Mutter. 
The Bill
As storm Babet draws to a close in the East of Scotland, the West remains remarkably calm. A dry day in Helensburgh, always worthy of celebration. 
Five years have passed since Hector and Marg dined with Alan and Tracy in Helensburgh. 
Desi Lamb (£14.95) was on the – Special Menu – board. Alan was quite specific: 
Six large pieces of Fish in a Spicy Batter, served – hot-hot – and definitely for sharing. The Hector declined a piece but did secure a Soupçon. Hot and freshly made, when Fish Pakora is served thus, it is magnificent. 
Hot plates, hot food, always a good start. Topped with Ginger Strips and sliced Bullet Chillies, this was – the business. I counted eight pieces of Meat at the start, three on-the-bone. A standard portion at 
Hector is back in the land of quality Meat, tender, soft, Lamb giving of Flavour. The depth of Flavour was beyond anything I’ve had of late. A rich Curry, the restaurant price felt fully justified. Alan assured me that with regards to this Dish – I’ve had it better. Just how good can it get?
The leftovers across the table became Takeaway.
The mission continues, to cook a Desi Korma at home as good as say 
The ingredients were assembled, no Tomatoes, and 300g seemed a lot of Yoghurt. The cooking instructions, written in many languages both inside and outside the box, as ever had a glaring omission. Much was made of cooking the 300g of Onions and removing them, but only 60g would ever be returned. With the ingredients of the mix not in English, and no mention of Seasoning, discretion would be required. Determined not to make a – bland Korma – Green Chillies would be added. 
A decent Masala Mash was created. Whole Spices were revealed, Green Cardamom and Peppercorn. Given the self imposed rule, the Seasoning had to be tested before serving. Not bad at all, no more Salt required. 
Three of the six Chicken Thighs looked like a portion. This was possibly my first Chicken in a month. We know what’s coming next.
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. 
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 
Having had Curry yesterday at the impressive
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. 
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.
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?
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. 
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. 
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.
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.
Hector is out of time. 
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?
