Athena – Pak Tikka Shop – Grill House – Wow!

Our sixth day in Hellas and still no Stifado for Hector. There’s always Curry, and in Athena, Desi Cuisine is plentiful. Clive and Maggie were up for it today. Having checked in to our respective Psiri apartments on our return from Euboea/Evia, where there are no Curry Houses, it was Happy Hour at BeerTime. Thereafter, the short walk north to Pak Tikka Shop – Grill House (Sapfous 5, Athina Hellas105 53).

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 Pak Tikka, or does it prove we are generally being ripped off everywhere else?

Marg, Clive and Maggie all took the Keema Matar (€6.00) option. For Hector it had to be Karahi Gosht (€6.00), a first at this venue. Previously, I have had Karahi Gosht at the sister shop Pak Taka Tak around the corner and concentrated on the Keema Matar or Kofta Anda as a change when dining here.

All Curry comes with Bread included in the price. Was it an oversight that we did not tell Clive there was Keema Nan (€2.00) available? I suspect our waiter did not believe we knew what we were ordering, he tried to distract us with his favourites including the various Chana/Dall (€5.00). Else, he thought we should order more?

Four half litre bottles of Still Water were brought, as is the custom at every Curry Cafe. The water was not chilled. On securing glasses, these were hot.

With the Dishes all pre-cooked it was a simple matter of a reheat and cooking the Bread. A basket of three Pitta/Naan crossovers were brought. Hot, light, puffy, the Bread here is always a delight. In time we were offered more, towards the end of the meal there was but a scrap left over.

A Salad and Raita were also presented, this always adds a Euro to – The Bill.

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:

Marg – Rich in flavour with a good level of spice. It was a lovely welcome back to Athens.

Clive – My only criticism: it could have been twice as much … when you’re enjoying it and it runs out. Spicy, on the edge of too much.

Maggie – More peas!

So, for the first time, neither lady found the Spice challenging, but Clive did?

Karahi Gosht

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 Punjabi Tikka. In keeping with Clive’s observation, perhaps ordering three portions between two a la The India Club (Westminster) could be the model here.

The – kick – impressed, a Spicy Karahi. Our waiter asked about the Spice Level.

Fine! – was a fair response.

This Karahi Gosht was erupting on the palate. The Seasoning was right up Hector’s street, the Flavours from the Meat and Masala were a joy. Bloody hell! – was noted.

The Meat contained some fatty/gristly bits, who cared, the good bits were worthy of any restaurant. The intensity of the Flavours kept building towards the – Wow! – moment. The mouth was on fire.

This was a truly immense Karahi Gosht, it was over too soon.

We should have ordered more.

The remaining scrap of Bread? Marg dipped it in the Raita, gone!

The Bill

26.00 (£22.41) – For four!

The card machine was broken. This was the first cash spent on this trip.

The Aftermath

Our waiter, possibly impressed by the empty plates, took more notice. He has been here two to three years. I didn’t recognise him. The Calling Card was issued as a thank you.

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Athena – Punjabi Tikka – Desi Curry – Big Portions, and the prices are so small

Eventually, we reach the – summer vacation – albeit autumn. What is the point of being retired and paying premium prices? Greece/Hellas, is still suitably warm, however, as has been the saga of ’23, wherever the Hector goes, the rain follows. Last night, four hours of continuous thunder and lightning,  Parts of Euboea/Evia are flooded, guess where we’re headed tomorrow! A couple of years back we did experience ripples from a 6.6 earthquake in Athena, whose epicentre was off the coast. What’s a bit of rain?

There shall also be Greek food consumed, this evening I had to complain that my Kleftiko was as much, maybe more, Potato than Lamb. There was a top up, but only after I asked the waiter what I was actually paying for. I had also made reference to the quantity of Meat consumed at lunchtime, and the minimal charge.

As has become the custom in Athena, Hector had Curry for lunch. Today, the fifth visit to Punjabi Tikka (Nikiforou 1, Athina 104 37 Hellas), this venue has been my project in recent years. After a Greek coffee in Iroon Square, we walked north through Psiri, arriving at Punjabi Tikka at 13.00. Our usual table outside awaited.

Two half litre bottles of chilled Still Water were brought as a matter of course. The well worn pictorial menu was then provided. Prices remain unbelievably low, though in keeping with inflation, they have increased some 20%, or typically €1.00, since visit #1.

Today, Beef Karahi (€5.00), which includes the wonderful Naan/Pitta crossover. For Marg, Seekh Kebab (€5.00), not the ridiculously expensive (comparatively) Greek Salad (€5.00) she ordered previously.

Our young waiter asked if I needed Rice. Knowing what was coming, Rice would have soaked up the excess Oil, however, there would have been mass wastage.

As is the custom, a very Green Salad and Raita were presented, this would fill Marg’s plate. There was definitely no need to order more Salad. The Kebab and Karahi arrived together, sensible.

Seekh Kebab

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.

Marg unearthed more Lime in the Salad, indeed, a veritable plateful.

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.

Beef Karahi

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.

Sixteen pieces of Beef, no tiddlers, and no bones, was the first count. This was easily the half kilo. How is it possible that so much can be served for so little? Sirloin, this was not. The Beef covered all parts of the Texture spectrum. The majority was Tender, some super-soft, and the two last pieces I tackled took infinite chewing. Fatty bits too, one cannot say you get what you pay for: sixteen pieces of Meat then felt like an underestimate.

More accustomed to Lamb/Mutton, the Beefiness took me by surprise, a fine change. The Seasoning was conservative but not detrimental. The presumably Blended Masala scooped on the Bread was joyous. Sliced Green Chillies upped the Spice Level and when taken in, the threat of Coriander hinted at the presence of Herbs.

There was a point when I though this could be a Beef Karahi without end. Where was this portion size last Saturday at The Village (Glasgow). Whilst the pleasure was undeniable, the intensity of Flavour might have been more. Seasoning is all. No sooner had I discovered the Beef Karahi at nearby Taste of India when they were forced to close, non-kosher employees found in kitchen, I was told. Today’s was not at that level, but the volume made it a significant, hence memorable, Curry.

The Mutton Karahi (€5.00) served here is better.

The Bill

€12.00 (£10.45) This volume of food, for two, unbelievable.

The Aftermath

As the Punjabi Tikka page on Curry-Heute needs updated for ’23, the opperchancity was taken to photograph more of the ready fayre.

A rarity, the rest of the first two days of this trip is reported in Bier-Traveller!

 

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Glasgow – The Village “Curry House” – Hiding In Plain Sight

Achari, the Tangy Curry, it’s more than a year since I last had one, so a well known and reliable Curry Blog informs me. The Village “Curry House” (119 West St., Tradeston, Glasgow G5 8BA) last satisfied the Achari notion in July 2022, it was here the Hector had the ritual Saturday afternoon Curry-Heute.

In the last Achari post, I featured this tub of Pickle that had been in the fridge, unopened, for some time. It remains thus. For this item, one suspects the – best before – could be regarded as arbitrary. Maybe I should be adding it to other non-Curry creations and see if Marg notices?

A group of four occupied one window table as I arrived at 14.00. Three more took another shortly afterwards, that was it. Omar, the day manager, let me choose my spot. Rather than have the staff clear away three settings, a smaller table nearest the kitchen was chosen. This was as close as I could get to the site of the original downstairs cafe in which I took up residence back in the noughties. Those were the days. I can still taste the Lamb Desi Korma c.2008.

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.

I settled down for the wait, pondering why a team in the centre of Scotland could not get a shot on target against a reserve goalkeeper, and ten men. So it goes.

Hot food, always appreciated, not necessarily the norm at The Village, especially when it’s busy. The Rice bowl was too hot to touch, somehow I managed to tip the contents onto the plate. European readers will wonder why the Rice portion was:

a) so small,

b) not inclusive.

Every grain would be eaten.

Achari Gosht

This was a classic Village Curry. The Masala was suitably – viscous – also rich in appearance, and far from excessive. Soup, this was not. On arranging the Meat over the Rice, I reached double figures and found one unattached Sucky Bone. The bone count was minimal. There was no sign of Lime Rind or any of the other ingredients from the Achari tub.

Omar was over to check on my progress, the Curry-Heute rituals were not yet complete.

I haven’t started yet!

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 Seasoning was right up there, a la Hector. The Spice Level was sufficient, there was so much happening here, no need for added sliced Chillies.

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 Village Desi Curry was coming through. There’s Curry with depth of Flavour, then there was this – Wow!

Coming to The Village and not having this? I have mentioned some of the alternatives above, then there’s the Kofta variants and Mehti (sic) Gosht (£12.95). So much on offer, one could eat here every week, or three times a week as was sometimes the case back in the day.

As I have said oft to Mr. Baig, Mein Host, not present this afternoon:

I leave feeling sad. My Curry is finished.

So it was today, the meagre Rice portion meant I wasn’t full. A Naan would have avoided this scenario, this Curry needed Rice.

Same again – flashed through the mind. Perhaps the model established at the now defunct – India Club – could be the solution: three portions between two? A willing fellow diner required. A – sharing portion – for one?

Immense, magnificent, glorious, this Achari Gosht was outstanding.

On my way over to pay, I spotted a solo chap at the opposite end of the room, a fellow enthusiast. We should start a club. Derek, next month, a promise.

The Bill

£18.95

The Aftermath

I believe that today is the first time I have actually named – Omar. I asked how long he had been at The Village.

Twelve years!

Next time, a photo?

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Glasgow – Yadgar Kebab House – Shafiq, As The Shutters Came Up

Remember Glasgow? Remember Glasgow’s finest Curry House? It’s over two months since Hector’s last visit to Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP), and even longer since the legendary kilo of Goshat Karahi (£30.00) was enjoyed here. A couple of Curryspondents have been in touch, we’ll get it sorted, but not yet.

Arriving before the 14.00 opening, the shutters were mostly down, but there was sign of activity. Shafiq raised the shutters at 13.55.

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.

On spotting Kofta Anda (£6.50) that went – oot the windae. A rarity at Yadgar, Hector was not missing out here.

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.

I was pleased to see that the Karahi Gosht is being held at £30.00. Way pricier than a couple of years back but not the £44.95 that The Village currently charges.

As the staff entered so each acknowledged, one even saluted, in – Urdu? The reheat complete, Shafiq brought the Order.

No Salad, no Sauces? – he confirmed.

A Mango Rubicon (£1.00) was added. Where to start?

Kofta Anda

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?

Aloo Gajar Mutter

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.

The combined Flavour of all three Vegetables rattled Hector’s memory banks. Was this something new to add? Or was it a combination of the two Dishes compounding on the palate? In time the classic – Yadgar Taste – was revealed from the Vegetable array and Mash. Then, once again, I inadvertently bit into a Black Cardamom, never a good moment.

Back and forth, the two Dishes were markedly different in Texture and Flavour. The Shorva did not have the same Spice intensity as the Masala Mash. Without the carbohydrates, there was no worry about getting full too soon. At one point I considered Fish Pakora (£6.00) as a Dessert. Calm.

Naveed knew I was coming today, a quick conversation before he went to his post. Naveed and Hector in Blighty at the same time? Not for long.

The Bill

£12.50 Naveed suggested I’d just had a snack. One does not usually haggle inversely at a restaurant. For once I knew exactly what I should be paying, and did so.

The Aftermath

Shafiq brought out the first addition to the – Daily Specials – Spicy Chicken Pasta. Naveed offered a sample, with Capsicum, no thanks!

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Crawley – Dosa Club 2 – More of a good thing?

Dosa Club 2 (The Broadway, Crawley RH10, West Sussex, England), which opened last weekend, is the third South Indian Curry House to commence business in Crawley this year. Lord Clive and Lady Maggie were hoping to bring me here on my last visit Dan Sath, prematurely as it happened. We ended up at Dosa Plazza around the corner. Clive and Maggie were then unaware of Dosa Plazza’s existence, Hector had spotted it from the airport bus. Dosa Plazza impressed.

Dosa Club 2 is the sister shop to Dosa Club in nearby Langley Green, reviewed in Curry-Heute some six years ago. When a second restaurant opens so close to the original, one has to wonder where the Masalas are actually prepared. One Chef two shops?

Crawley, a Curry Metropolis, but still in need of a Punjabi Cafe.

Around half of the tables were occupied at 20.30 when we assembled. We would be last to leave an hour or so later.

At Dosa Club, three of us had enjoyed the soupy Mutton Chettinad, this was the obvious Dish to go for this evening. Aha! Methi mutton (£9.50), in Curry-Heute, it appears that Methi trumps Chettinad. Clive stayed safe – Mutton chettinadu (£9.50) whilst Maggie stayed even safer – Butter chicken (£9.50).

If Keema naan (£4.00) is available, Clive is having it. Well, apart from yesterday in Whitechapel where eight quid was expected, but that was a special case. Maggie was ensuring that she would have her fill of Coconut – Peshawari naan (£3.95).

Malabar Parotta is Hector’s favourite Bread accompaniment, here it was – Malabar paratha (£2.50). Usually served smaller than a standard Paratha, I asked the waiter how big it would be. Spreading my hands, he went for the larger distance, one would possibly do. Tap Water, not to be taken for granted, completed the Order.

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.

*

*

Served in quarters, the Peshawari naan looked too peely wally for Hector. Hardly risen, where was the rich coating associated with this Naan? The texture of the Keema naan was similar, at least the protruding Mince was brown. Had I ordered either of these, I would not have been pleased. If one is charging four quid for Bread, let’s have proper Tandoori Naan.

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!

Another major plus: the food was served – Hot! Piping hot food is always appreciated.

Methi mutton

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 Tender Mutton puzzled. Apart from one piece, it was far too regular in size and shape. Bags of frozen, machine-cut, Mutton cubes flashed through the mind. It is moments like this which makes one recognise the amazing quality of Lamb served at say Kabana (Manchester). Today, dubious Meat.

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?

Butter chicken

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.

Maggie drew my attention to the Chicken. She too was noticing how perfectly presented the Meat was. It is of course possible that the Chef at Dosa Club 2 is a master of Geometry. That aside, Maggie enjoyed her Curry without challenge:

It was definitely a Butter Chicken sauce, but with the meat they had to work with … cubed up chicken breast.

Overall, with the Naan:

Great, sufficient, everything not too sweet.

Mutton chettinadu

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!

Hector demanded a Masala Soupçon. The – smokey blast – was powerful. Now we’re talking South Indian Curry! This is what the Hector seeks, Curry with full on Flavour. Clive:

The Chettinad was really tasty, not a lot of meat, what meat there was, was tender. Sauce was mopped up with Naan.

The Mince content of the Naan rated a further comment:

Wasn’t tremendously well filled.

*

Scraps of Bread is all that remained at the end.

The Bill

£41.45    Definitely less than London prices.

The Aftermath

The Calling Card was presented. It took two attempts for the mature chap behind the counter to confirm that this was an offshoot of Langley Green.

As we have all been to India, Clive was determined to find out from where he originated. (We can ask that?) Chennai – was the response. Clive may have been.

The service was lovely, music for a lift – remarked Maggie as we took our leave.

2023 Menu

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Whitechapel – Dilpasand Restaurant – High Hopes

Yesterday, someone in The Company mentioned – Whitechapel – as being a transit point for the other ongoing activity in this three day London trip. That was enough to have Hector dismiss any further exploration of Tooting or Southall for this year. A return to Dilpasand Restaurant (111-113 Commercial Road, Whitechapel, London E1 1RD England) has always been on the cards.

Last year, three of us shared the kilo, today it was only Hector and Lord Clive out for Curry. Two of us can manage the kilo.

Arriving at 13.15, we were the first sit-in customers of the day. We took a different table from Visit #1. A 1.5l bottle of Still Water (£2.99) was on each table, clever. The young waiter brought the menu and two bottles of sauce from the fridge. There followed a ten minute wait whilst the main waiter assembled a Takeaway, a bit annoying, we were raring to go.

Not surprisingly, prices have increased at Dilpasand since last March. The kilo of Charsi Lamb Karahi (£39.99) was dismissed. Between three, maybe, two, no way. The Hector is not ready to pay forty quid for a kilo, yet. Clive has spoken oft of the massive Keema Naan he ordered here last time. Now £7.99, this is a meal in itself. Clive’s compromise was to order Deigi Aloo Kheema (£13.99) with a Garlic Naan (£2.99). Deigi Mutton Korma (£13.99) had caught Hector’s eye. The possibility of a Desi Korma was not be missed. A Plain Naan (£1.49) would accompany. A strange choice, Hector. Having established that we would be paying handsomely for the water, I asked for it to be swopped for a cold one, duly done.

We appeared to be going around the houses before – above medium – Spice was agreed.

The Plain Naan was served whole, had a lots of puffiness, but only the beginnings of burnt blisters. A bit under-fired for Hector. Without any Butter spread across the top, it was a decidedly dry. It did the job, however, the Garlic Naan appeared to have it all. Closer to the sought after teardrop shape, it had a comparable number of risen bubbles but looked to be a much more inviting prospect. Neither of us could manage a whole Naan.

Deigi Mutton Korma

Traditional wedding style – was referred to on the menu. Deigi – apparently means – cooked in bulk. A Desi Korma is what I was hoping for.

Tarka and a threat of Coriander topped the Masala which clearly had the required Yoghurt to be a Desi Korma. Not a Creamy Curry, this should be more subtle.

The lack of Seasoning was immediately noted. The Spice Level would never get above – medium. There was an off-putting, but fortunately, only a slight Sweetness. It took me too long to identify that the Tarka-Onions were the source. By then I had stirred them in.

The quality of the Meat varied from one mouthful to the next. One or two chewy pieces gave way to the perfectly acceptable. Then there was the pulp. Quite array from the Big Pot. This handi most certainly contained way more Meat than was served yesterday at The India Club.

As I reached the bottom of the pot, so the taste of Cloves was released, where had this been hiding? This Mutton Korma suddenly was giving more. The hoped for blast of – Citrus – was not happening and so I was re-evaluating the scene.

Meat, Masala and a somewhat dull Bread. Was the Hector becoming bored?

I should have ordered Rice. Then I would probably have finished all the Masala, as it was, it became uninteresting. I had high hopes, had assumed a Desi Korma, this was not it.

Deigi Aloo Kheema

With Tarka, Coriander and Ginger Strips on top, this was certainly a unique Aloo Keema. The Potatoes were left in relatively large chunks such that the Mince was less visible. There was no more moisture present than was needed. This appeared to be a fine creation.

Tatties with a kick – was an early comment from Clive. When Potatoes absorb the Flavours from the Spices, then we have something special.

Somehow, I spotted a Bay Leaf in this melange followed by two Dry Red Chillies. The latter sparked my interest, from these lies the source of – smokiness. I asked, Clive confirmed.

Some you win, today, Clive had the significantly better Curry. I asked Clive how wonderful his Curry was:

It was very wonderful, the spice level was about right. Not as spicy hot as yesterday’s, but close. Still, plenty flavour.

The waiter came over to check on our progress. I showed him the photo taken last year, Mr. Khan was in the kitchen. Whether or not the complimentary Kheer was a consequence of reintroducing myself remains unknown.

The Bill

£39.98     I made sure we drank all of the water.

The Aftermath

Mein Host was greeted on the way out. I don’t think he remembered us. 

2023 Menu

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Westminster – The India Club (Hotel Strand Continental) – This Could Be The Last Time

As reported at the end of last month, The India Club (Hotel Strand Continental), 143 Strand, London WC2R 1JA) closes this weekend. Those who own the building have redevelopment plans for this prime site, the family who own the business appear not to have considered relocation. Whether the simplicity of the Fayre on offer would work in more modern/pukka premises, we may never now. But, never say – never.

As luck would have it, Hector was already booked for a three day trip to be spent in the capital this week. After a morning flight to Gatwick, and a check-in with Lord Clive and Lady Maggie in Crawley, it was up to – that London.

Arriving at 12.30, we expected to find people queuing down the stairs. A waiter in the restaurant asked us to wait whilst his colleague would see to us. This was the busiest I had ever seen The India Club, there were still empty tables to the left/rear. Alas, our name was added to a list, we should wait downstairs in the Bar, we would be called. An hour – was overheard. I have a booking – also.

Sparkling Water (£2.75) and other soft drinks were ordered. Minutes after taking the last seats we graduated to a settee. This generally underused room was finally being put to good use.

We were summoned at 13.00 and led upstairs to a tiny table at which three seats was a joke. In order to let the occupants of the corner table leave, Clive had to sit at the emergency exit. Fortunately, we were upgraded to the corner table.

That later arrivals were served first was frustrating, the Hector had to do his thing. At 13.15, success. Four portions of Bhuna Lamb (£13.95) and three portions of Pilau (£4.00). There was no Plain Rice £3.50) today. More soft drinks. Maggie asked for a – medium – Spice Level, for the remainder, – you can go crazy if you wish – was the instruction for the three portions to be shared by Clive and Hector.

Every seat at The India Club was occupied. I had considered sneaking back here on Thursday on my way home, but a table for one?

It took another half hour for the food to appear. The three – Spicy – portions were identified by quickly discarded slivers of Red Capsicum. How this was Pilau Rice has always been a mystery. Today, no complaints even though the Rice portion hardly covered the plate.

Bhuna Lamb

London portions, OK, the Meat count was into double figures, but a single portion always leaves one wanting more. A portion and a half does the job.

This was proper Bhuna, featuring a suitably Thick and Minimal Masala. Why do so many places get this wrong? We all noted that the temperature was better than usual Hot food – has been an unknown in my visits here. Usually, lukewarm rules.

Tomatoes had been cooked in the Masala, their Flavour, prominent. The Spice Level on my side of the table was reasonably aggressive, I knew Chef could be trusted not to go mad. The Seasoning was below the Hector idyll, but this was not subduing the intensity of Flavour in any way. A whole, Green Cardamom was revealed, the blast of Cloves took me a bit by surprise. This Curry was working on many levels. And Curry it was. The Tender Meat was saturated in Spice, giving of all the Flavours from the Masala plus its own. This is how Curry should be.

One of the best I’ve had in here – observed Clive. Maggie concurred – yes, previously they have been lukewarm.

Every morsel was consumed, the last grain of Rice. Same again – was tempting.

The Bill

£75.25   The first round of drinks was paid separately.

The Aftermath

I sneaked a couple of photos of the room. An historic day/week, with many here for a final meal. (If anyone needs their face blanked out, I can just about do this.)  Is there an etiquette in posting crowd shots?

And so, farewell to an institution serving – Curry.

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Glasgow – Karahi Palace – soon to become – Handi By Darbar

In the coming weeks, Karahi Palace (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ) will be transformed and rebranded as – Handi By Darbar. So Moiz, Mein Host, informed me this afternoon after another excellent Karahi Lamb (£12.00). This identifies the link with Darbar Grill which is run by Ahmed, Moiz’s father.

When Moiz took over Karahi Palace at the start of June this year, he outlined his plans to upgrade the décor in this humble establishment. Mehfil – was then mooted as a likely new moniker, Handi by Darbar it is to be.

Handi – is a serving pot. Today, Moiz posed with the copper version in which my Lamb Desi Korma was served last month. In my first visits to Karahi Palace it was the much missed clay pots which were used. Many a menu has – Handi – as a Curry in its own right. Moiz confirmed my empirical conclusion that a – Handi – can be anything Chef desires. When the Hector orders a Handi, it is usually in the hope of discovering something special, a departure from the Mainstream. Sometimes this works.

Arriving at 13.40, Moiz was upstairs preparing for a function this evening. His assistant took the Order. The Vegetable Curry on display (centre) looked inviting. Hector was not about to be distracted, no Karahi Gosht for five weeks. Since then, the aforementioned Desi Korma both here and at Punjabi Zaiqa (Berlin), Bateera and Fish Masala in Manchester, Telangana and Sukka in Berlin, and both Palak and Methi Gosht in Wroclaw.

Why all the travelling? – a Curryspondent once asked.

Can you make your site more of a blog and not Hector’s favourite curry houses – accused another.

Aye right.

Late September is going to be the start of another month of Bier-Traveller and Curry-Heute. Favourite places revisited, and hopefully some worthy new venues reviewed.

Taking no chances, I advised – Assistant/Chef –  the Hector tweaks: a bit more Salt, a bit more Methi. A Chilli and Coriander Nan would accompany, no Garlic.

I looked in the fridge no Sparkling Water. Sold out! Clearly there is no demand for Sparkling Water.

The young lady brought me a bottle of chilled tap water after she had finished sweeping the floor. Another young lady entered enquiring as to vacancies, followed by two chaps who sought, who knows what? They bought nothing.

Assistant – was then able to get to work. A modest Salad and Raita were provided. The chilled Raita was super-refreshing, an amuse-bouche. Is Hector’s stomach still on CET? The wait for the main event was appropriate.

The lady brought the food. No Garlic on the Naan, as requested. What happened to the Chillies? I would soon realise that a Coriander Naan (£2.00) is really all I needed. Served whole, the size was sensible. Soft and light, I would manage more than usual. Whilst I still prefer the Tandoori, tear-shaped, risen and puffy interpretation of Naan, this proved to be most satisfactory.

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Karahi Lamb

So who needed Chillies in the Naan? The mass of sliced Bullet Chillies would provide the boost to the underlying spice Level of the Tomato-based Masala.

Hot food, it’s only when one is served steaming-hot food, that one recognises that this is not the norm.

The Seasoning was pitched a la Hector such that the distinctive Flavour of Karahi as now served on these premises was coming across. There was a rich, Tomatoey-Spice hit, not Charsi, something more satisfying, almost a tang. The peripheral Oil was soaked up by the Naan, more Flavour, more pleasure. The Meat was right on the edge, so soft, minimal chewing. Any more cooking and it would have turned to pulp. Three bones, one – Sucky – joy of joys. Meat that gives off more than – meatiness – not too much to ask, but in the Mainstream, evidently so. As the base of the black karahi revealed itself one sensed the osmosis, the years of quality Karahi that has been served on these premises. Serve – Curry in the Handi – please keep these wonderful black karahi for the Hector’s Karahi Gosht.

It was towards the end of the meal when Moiz made his appearance. Our conversion covered many topics, the lack of a true – Curry Street – in Glasgow was raised. The cluster around Allison Street being as close as we have.

The Bill

£14.00 – said Moiz.

Make it £25.00 – was Hector’s reply.

Honour restored, I wasn’t charged last month.

The Aftermath

With meat trapped in every gap – where’s my Zahnstocher? – was muttered on the bus back across the river.

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Wroclaw – Maharaja Indian Restaurant (Art of Food) – Bespoke Curry, almost

After his arrival in Wroclaw, I did wait a few minutes on Sunday evening to inform Steve that the three of us were booked for Methi Gosht (Zl44) at Maharaja Indian Restaurant (Art of Food) (Hugona Kollataja 22, 50-002 Wroclaw, Polska) today at 14.00. It’s not on the current menu, but was agreed with Sameer, Mein Host, after tasting the Lamb Palak (Zl44) which was quite simply, unique and refreshing.  An interpretation of this Curry which Europe tends to do so badly. Methi Masala did appear on a preview menu seen here three months ago, even Hector Holmes remains baffled as to its non-presentation. The photo showed Methi Masala, a Curry to savour, and hopefully not the Herb Mash which is regarded, on this website anyway, as the lesser interpretation.

Arriving on schedule, Maharaja was busy. A crowd of international student types were finishing their meals, then getting up en masse to pay at the counter. They did so individually, and today’s host, Mani, engaged with each one as they did. This took a full ten minutes.

Once the room was empty, Mani came over to greet. Thankfully, he was aware of our arrangement. Methi Gosht (Zl44) would be forthcoming, two spicy, one medium.

Where are you from – asked Mani – can you handle the Green Chillies?

We’re Scottish! – said it all.

In addition to the inclusive Rice, Marg added an Indian Butter Roti (Zl8), Steve a Garlic Naan (Zl13). Bottles of both Still (Zl7) and Sparkling Water (Zl7) plus a bottle of Mango Lassi (Zl10), completed the Order.

Chef got to work whilst Mani cleared the debris from three tables. The aroma of Garlic then Spice wafted from the kitchen. On completion of his task, Mani came over to chat.

Methi became the focal point of the conversation. Methi as a fresh Herb, as Seeds and as Powder. Mani told us that a teaspoon of Powdered Methi stirred into hot water each day is good for the joints.

After a respectable time, the food was served.

Three sensible portions of Rice, we could probably have cancelled one.

The Roti was definitely – Buttery – which would prevent it crisping. I did not recognise Steve’s Bread as a Naan. Thin, it hadn’t risen. No blisters, peely wally, how was that a Naan?

Methi Gosht

On Sunday, as I waited for the Lamb Palak, I asked myself – what have I done? The Curry turned out to be significantly different from the Euro-norm, excellent. The Methi Gosht did look closer to what I had expected last time.

With excessive moisture gathering around the edge of the karahi, and the spoonful of Cream swirled in the centre, this was not the hoped for Methi Masala.

The Spice Level was a notch above – medium – what happened to the Green Chillies? The Seasoning, which was the foil for Sunday’s Palak Gosht was missing, totally missing, as in – marked absent. The depth of Flavour which I found to be quite remarkable two days ago was not there. This Curry soon became monotonous. Yes, there was the Methi blast, thereafter, not much was happening.

Ten pieces of Meat were embedded in the Mash, I found a few fatty pieces, one or two required a bit more chewing. By now I should appreciate that these karahi may look small, they are deceptive. We had substantial Curry portions.

Those who had Bread, inevitably had too much Rice. Even Hector had to stop and abandon some grains.

Being the only one who had knowledge of Maharaja’s Lamb Palak, I have to report my disappointment today, however, starting from a blank page, my fellow diners had an alternative experience.

Steve – It was quite spiced, thought the seasoning was OK. The meat was a bit tough, a pleasant dish, no complaints. Naan bread, was doughy, whatever it was.

Marg – A lovely herby dish, with a few pieces of fatty meat. On the whole, tender. I thought the Roti looked heavy, but when mixed with the sauce, it wasn’t heavy at all. The Lassi perfected the meal.

The Bill

Zl177 (£33.77) In the spirit of the students, we paid separately.

The Aftermath

The Calling Card was still at the counter, Mani therefore knew of Curry-Heute. I wrote earlier in the year that Maharaja has potential. Today this was not realised. What happened to the new menu?

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Wroclaw – Maharaja Indian Restaurant (Art of Food) – The Return

Three months ago, on Visit #1 to Maharaja Indian Restaurant (Art of Food) (Hugona Kollataja 22, 50-002 Wroclaw, Polska) there was sense of potential and the promise of a new menu. On our arrival at 15.40 the menu posted on the wall remained the same, Mein Host, not present last time, seemed not to recognise his new menu when shown on a well and reliable Curry Website.

We hadn’t taken a seat, a Hector Curry would be secured else we were walking. I showed Mein Host a photo of his Lamb Curry (Zl42) and told him I did not want  Soupy Curry. Lamb Kadai (Zl44) was mooted, could this be served without Capsicum? Apparently so, but when Mein Host mentioned Onions, I feared his Karahi may well be a stir-fry. He suggested Lamb Tikka Masala (Zl44), no thanks, then Lamb Palak (Zl44). Palak + Rice (Zl44) was agreed.

For Marg, a simple choice: Mutter Aloo Gobi + Rice (Zl28). Two half litre bottles of Sparkling Water (Zl7) completed the Order.

We took the table nearest the counter. Two other couples were present, as they departed so others arrived. Takeaway customers too, a steady business. I had time to contemplate my Order: what had I done? A Creamy Spinach Curry in Europe? Usually the aftertaste is similar to stuffed vine leaves as served in Hellas. Had I not suffered enough today? Radio Scotland had provided the football commentary, their panel insisted VAR had got it wrong. So it goes.

Sharing the litre of Sparkling Water proved to be enjoyable, well chilled, refreshing.

Two sensibly sized portions of Rice were brought to the table. I would eat every grain, Marg, who prefers Bread, deliberately would not have it all.

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Lamb Palak

The Thick Mash of Herbs put this Palak Gosht into the lesser category as defined in Curry-Heute. There was no obvious sign of a Masala. The Meat count may just have reached double figures, it was difficult to see. Having arranged the Curry on the Rice, I licked the spoon – ah, Seasoning!

The Spice grew slowly, the Spinach did not come across as Bitter as it can do. Other Flavours emerged from the Mash, the listed Spices suggested that there may well have been a base Masala. The Meat was suitably Tender but felt remote from the rest of the Curry.

Around the halfway point I realised that I was truly enjoying this creation. Usually Spinach calls me, today’s Saag/Palak was not planned. There was something quite remarkable sitting before me. This was an excellent Curry, full of Flavour, as good an example of the genre as I have encountered. Did I mention the Seasoning?

That was super-good, as some say in Berlin.

Mutter Aloo Gobi

This Vegetable Curry was served majestically. What a beautifully Thick and Minimal Masala. I wonder if this is how it is usually served at Maharaja? Marg offered me some Cauliflower, I asked for Potato, that would tell me more.

I could actually taste the Peas from the Potato such was the level of infusion. I think a side of this must be ordered in future visits. Marg enjoyed her Vegetable Curry:

A plate full of crunchy cauliflower, soft potatoes and an abundance of peas, made up with a tomato and onion sauce. A lovely change, and the Rice completed this healthy meal.

As we ate, so Mein Host came to ask the customary question. Our enjoyment was relayed. I had to ask if Methi Gosht was ever available, as per the mystery menu. Three portions were arranged for Tuesday at 14.00.

A tray of what we took to be Bubble Tea was distributed among the diners. Gelatinous and Sweet, not my thing, like drinking frog spawn. Marg was surprised I finished it.

The Bill

Zl86 (£16.53)    I like Polish prices.

The Aftermath

As Mein Host was not present last time, a Calling Card and introduction felt appropriate. He was honoured to have us, so we were informed.

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