Curry-Heute

Lisboa – Caxemira – Relocated

Posted on February 29, 2024 by Hector

Caxemira – Conzinha Indiana – some may recognise the name and recall the down-town location on an upper floor. In last year’s visit to Lisboa, we never found it open, there was a simple explanation: Caxemira (Rua Antero deQuental 3, 1150-087 Lisboa) has moved to this address. The new location is close to the top end of Lisboa’s – Curry Mile – Rua do Benformoso, but try getting to it. The bottom end of the street is blocked off due to ongoing roadworks. In the darkness, we found pedestrian access only. Not good for business.

Arriving at 19.30, Caxemira was empty apart from a solo diner. The premises bore no resemblance to their former locus, this was bright, modern, pukka. Comparisons with The India Club (Hotel Strand Continental) – London, are no longer valid, the two were remarkably similar and the latter has gone too.

The logo on the menu was the first confirmation that these were the same people. I did show Mein Host a photo of the previous premises:

It’s now hotel – was the acknowledgment.

At the foot of my last Caxemira review was a photo of Vijay, Mein Host and Geeta, his dear lady. Geeta was duly summoned, both were delighted to see themselves. That we were not strangers was thus established.

The menu was not vast. Kadai Gosh (€16.00) featured – Pimento – so not for Hector, or anyone else. Steve was considering this but in the end decided to go off piste and go down the Tandoori route. Mix Grill (€17.00) and a Garlic Naan (€3.50) washed down with a small bottle of Cobra (€3.30) would become his Order but with a caveat. Steve wanted a sauce to accompany. Vijay was not having this, and suggested Chicken Tikka Masala (€14.00). The Hector was called upon, I persuaded Vijay that all he had to do was give Steve some Masala from – The Big Pot. Sorted.

That’s how – Chicken Tikka Masala – came about, I reminded him.

Clive chose Chicken Chilli (€14.00), Vijay warned him that this was – hot.

We’re not in Polska – I advised Clive, he was up for it.

The ladies both went for Butter Chicken (€15.00). Is that not why it was on the menu? Having enjoyed Rogan Josh (€15.50) on my last Caxemira experience, I decided to revisit this. I’ll admit that I did miss – Natas – in the given description: Cream. The Tomato had me won.

The two couples both went for the sharing of Sundries: Pulau Rice (€4.00) and Paratha (€3.00). The Order was completed by small bottles of Still Water (€1.15) and Sparkling Water (€1.95).

No Starters, Vijay suggested Chicken Samosa (€1.50), no takers. Marg was ravenous and resisted having accepted: have a Starter, don’t finish the main course.

The solo diner departed, we had the place to ourselves. The original premises were always busy, this felt strange as did the décor. Those who used the facilities remarked on the luxury. Caxemira bears no resemblance to the nearby Benformoso Curry Cafes.

All the Bread was served in quarters. The Paratha was nothing special. The dreaded Wholemeal Flour negated the layering. The Naan was well-fired, puffy in parts. The Pulau Rice was certainly the winner. With Sultanas and Cashew Nuts, these provided an unexpected Diversity of Textures. The portion size was just enough to share assuming one had Bread also.

Mix Grill

There was no dramatic entrance, no smoke, no sizzling. Pieces of Tandoori Chicken, Chicken Tikka, Lamb Seekh Kebab and eventually unearthed Lamb Tikka sat atop a bed of Onions. The accompanying viscous, Herb-strewn Masala, looked decent.

Needs more salt – was Steve’s opening remark. Unusual for Steve.

That Steve was finished last confirms he had lots to get through.

The chicken and lamb, tender meat, were well tandooried. There was an onion base on the platter. The sauce was OK, not spicy, but a complement to the meat. I recommend the combination.

Chicken Chilli

Two whole Finger Chillies and a threat of Coriander topped the Masala. At the end, one Chilli remained, so Clive stopped short. The Masala was different from Steve’s. In fact, the four Masalas presented this evening had different characteristics, so a good bit of tweaking in the kitchen.

I was warned it was going to be hot, and it was, as designated. Not unbearable, enjoyable, hot, no sweat, a couple of tears. Reasonably decent portion size, enjoyable.

Rogan Josh

With a Tomato-Red hue, this appeared to be the richest Masala presented this evening. Tomato is what the Hector was after, not Cream. Fortunately any Cream here was minimal, however, there was a brief panic when a trace of Green Pepper was spotted in the Masala. This may have been a stray, not an issue as it turned out.

Nine pieces of Meat were arranged on top of the Pulau, an OK portion, Previously at Caxemira, I have suggested two people sharing three portions a la The India Club. Not necessary this evening.

The Seasoning was well pitched, the Spice Level was north of – medium. The Tomato-rich Masala had an earthy, tangy Flavour. No Cream was evident, yay. The quality of the Meat stood out, markedly better than the cuts presented yesterday at Tasty Hut.

Marg was amused watching the methodical clearing of Hector’s plate. Every morsel, grain of Rice, was rounded up, nothing left. An enjoyable Curry, nothing special, and may I say it – Mainstream.

Butter Chicken

Behold a Soupy, Yellow, presumably Creamy Masala. Down with that sort of thing. However, this was very much a Curry for the ladies and/or – the children. Condescending, moi?

That the Chicken had been cut into small pieces was relayed early-doors. Then Marg made a statement of special significance:

I think this is better than Mother India (Cafe, Glasgow). It’s got a wee kick to it, not a bland, creamy Curry.

Marg has long recognised Mother India’s Cafe as being the Butter Chicken baseline for comparison. This now means that Caxemira (Lisboa) is going to be referred to oft in the future of Curry-Heute. Marg continued:

A wonderful dish of small chicken pieces in a rich and creamy sauce with a spicy kick. The Rice had sultanas, cashew nuts, which added flavour and texture to the dish. The flaky Paratha enabled me to mop up the leftover sauce in style.

This was relayed to Vijay.

If Marg says it’s good, it is!

Whilst the rest of us were finishing, Marg got in an order for Chai (€2.50). She did ask for Punjabi Tea, however Caxemira is not Punjabi/Lahori. This is an Indian restaurant.

Maggie too was in raptures, I do post what people actually say:

I thought that the cashew nuts … they didn’t have to do that, an extra expense, but appreciated. I liked the smooshed up chicken rather than big chunks. The portion was great, just enough. The sauce had a bit of a tang to it, not too creamy, not a beginner’s Curry.

The Chai was described as – hot.

The Bill

€105.35 (£90.04)

The Aftermath

There had to be an updated photo. A Calling Card was also given as a reminder. That’s three, one for each visit, a first.

There was an exchange of pleasantries as we took our leave, a pleasant visit.

That was not the last communication with Vijay this evening. Hector phoned an hour later, was Clive’s phone there? Apparently not. Oops.

2024 Menu

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Lisboa – Tasty Hut – Taste of Cabbage

Posted on February 28, 2024 by Hector

A few days in Lisboa, an opperchancity to enjoy quality Curry in the country which Hector believes must have been a huge influence in the development of this style of food. It was announced last night that Marg and Hector would be at Tasty Hut Halal food (Rua do Benformoso 151, 1100-084 Lisboa Portugal) at 13.00 this afternoon. Steve explicitly declared that he would not be having Curry-Heute. There was no surprise therefore in finding him in situ, his first experience of Rua do Benformoso.

Steve had already ordered. Had he read a well known and reliable Curry Blog more carefully, he may not have ordered the – quarter – of Red-Mutton Karahi (€5.50) but gone for the – half – which the Hector was back for – €10.50. In addition, he ordered a Plain Naan (€1.50) and Plain Rice (€2.50).

With the menu housed under the glass table-top, there was still the temptation to instinctively try to lift it. Having had Bread as the accompaniment last year, it was time for Hector to try Rice. The waiter came over with Steve’s invoice, Plain Rice was not available, he would give the Rice from the Biryani. Better still.

Marg took a notion for Masala Fish (€6.00). This was not available and so it was back to a Kebab Roll (€4.00) in Chicken, same as last visit.

Two small bottles of Sparkling Water (€1.50) were ordered, plus a can of Fanta (€1.00) for Steve. Cans are better value.

Tasty Hut was stowed. We were sat at table 4 in the corner, sharing with three other chaps. They ordered a veritable mountain of food, no surprise then when some of it became Takeaway. Despite being finished first, they sat patiently until we had finished before taking their leave. Respect.

Kebab Roll

Marg had asked for Salad in particular when ordering. What came was a Chicken Seekh Kebab wrapped in a Naan with Onion, Cucumber and Lettuce inside.

Instead of eating it by hand, I decided to open it up and use a fork and knife. The Seekh Kebab was spicy and the lettuce, onion and cucumber salad helped to moisten the meal. I used the extra Bread to mop up Hector’s dish which was full of flavour.

The doughy Naan was a good size, Steve would eat it all. I still don’t know how he can manage Bread and Rice. The Baryani (sic) Rice came as a classic Euro-portion, twice as much as Hector would manage. Steve nearly got there. Lightly Spiced, this had true Flavour in its own right. Although certainty cannot be established, I’m pretty sure it was from here the Star Anise, Black Cardamom and Cumin Seeds originated. Tasty Rice.

Red – Mutton Karahi on-the-bone

Steve considered his – quarter – portion to be enough. Hector was here for Curry, not Bread. Twelve large pieces of Meat were arranged on the Rice. This left relatively little Masala. As ever, some was retained to top up after the first drizzle had been absorbed.

The Masalas were markedly different. Steve’s shows a Thickness that was distinctly missing from mine. My watery Masala, decidedly – red – had specks of Herb and a hint of Onion Seeds. The Masalas were clearly from different depths of the pot, this has happened before. In effect, we would have two markedly different experiences. Steve was making all the right noises, and was thoroughly enjoying his Curry. Hector was not in the same place.

Such was the size of some of the Mutton pieces, a knife had to be employed, most unusual. Whilst the Mutton had been properly cooked and was Tender, it was not of the same quality as one may secure in the UK. At these prices, to be expected.

The Masala was Peppery, a positive. Unfortunately, there was a dominant Flavour, that which I have experienced most often in Europe, and have only recently come to identify specifically – Cabbage. Steve reckoned he could smell it, the Hector could certainly taste it, and it was spoiling the day. This is not what I was served last year. This was not why I came to Tasty Hut. With plenty of venues to choose from on Rua do Benformoso, maybe it’s time for the Hector to try elsewhere.

The Bill

€21.00 (£17.95) Prices have not increased since last time.

The Aftermath

Walking back down Rua do Benformoso, I spotted a tempting Lahori venue which somehow I had missed previously. Next time.

2024 Menu

Update – May 2025

Tasty Hut is no more. The premises were seen to be renovated, Nawaab G is due to open here soon.

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Glasgow – Chimes of India – Wow! – I’ll Be Back!

Posted on February 24, 2024 by Hector

There was almost no Curry-Heute, after the indulgences of the past week, even the Hector considered a break. Marg, declaring herself free for lunch – on a Saturday – was the motivation to try a new West End venue.

Chimes of India (914-916 Sauchiehall Street, Finnieston, Glasgow G3 7TF) appeared sometime last year, replacing Horn Please. Tapas explains why the Hector had never bothered with the previous incarnation, however, a proper menu at Chimes of India had caught the eye.

Vini, Mein Host, and his brother Sharma (Chef) are formerly of The Wee Curry Shop (Ashton Lane) which closed in 2020, the annus horribilis. The three Wee Curry Shops were originally offshoots of Mother India which is diagonally across the street from Chimes of India. Visited twice in 2010, the first weeks (one can tell) of Curry-Heute, the food in Ashton Lane impressed, the portion size did not. And where exactly was the food being prepared?

The pedigree of Chimes of India was of course unknown when Marg and Hector entered at 13.30. A large group had just assembled and occupied the space directly in front of the bar/counter. This limited the photo opperchancities. A young lady brought the menu, Chicken on one side and thankfully Fish and Lamb on the other. Desi Lamb (£11.95) available on-the-bone had to be tried. Strangely, Marg ignored the Methi Keema Peas (£11.95) in favour of Lamb Bhuna (£11.95). She did stick to her customary Chapatti (£1.50), whilst Hector would finally secure a Mushroom Rice (£3.80).

A 750ml bottle of Sparkling Water (£4.70) completed the Order.

How long since Hector last had Karahi Gosht? The description of the Lamb Karahi (£11.95) at Chimes of India was everything the Hector deplores, Ballast galore. We settled down for the wait with – Mainstream – very much now in mind. Abundance of peppers and onions – is not a feature of Karahi served in the favoured Punjabi Curry Cafes south of the river. Lamb Saag (£11.95) – with a dash of cream – sounds too close to abhorred Euro-version of this honourable Curry.

Chimes of India is an – Indian restaurant.

The waitress came over to ask if I was cold, she could put on the heater at my feet. The offer was appreciated, but declined. Meanwhile, the large group had given their Order, and also noted, the weans were well behaved throughout. The start of a perfect day?

The Chapatti was a modest example. Slightly risen, therefore two layers, and possibly with Wholemeal dominating,

Marg made short work of it. So much so, some of the Mushroom Rice crossed the table. The fresh mushrooms were marvellous. I would later watch the super-mario brothers deliver a box of lovely white and robust, fresh Mushrooms in addition to a sack of Onions etc. Lightly Spiced, I took enough Rice to match the quantity of Curry leaving some for the appreciative lady.

Lamb Bhuna

Three Ginger Strips and a threat of Coriander, topped the plateful of Curry, Meat protruding through the somewhat – red – Masala. Glasgow (sic) favourite hot curry – was printed on the – Lamb – side of the menu. A flavoursome thick sauce – was written on the other. Dry & Minimal – are the terms Hector hopes to see in any Curry. This Masala had an abundance such that Marg realised she needed Rice. I have seen Thicker Masalas.

The overall quantity of the Bhuna looked fair for the price, hopefully gone is the skimpiness of Ashton Lane. A Soupçon of the Masala was sampled, fine, Hector was already having a more intense experience. A whole Green Cardamom was revealed, Whole Spice, always a plus. Marg devoured the lot in no time at all:

A very rich and full of flavour dish with tender lamb. Strips of ginger and a spoonful of Mushroom Rice added to the experience.

A spoonful?

Desi Lamb (on-the-bone)

The large, split, Finger Chilli added a bit of menace to the presentation. Showing respect to the diner, there was the choice: cut it up, or set it aside. No prizes for guessing the outcome today. A prominent bone differentiated this Curry from the Bhuna. Otherwise, the Masala seemed similar to the Bhuna, darker perhaps, but with a similar consistency. The Meat count reached double figures as the Curry was arranged over the Mushroom Rice, two bones. In Hector’s mind, – Mainstream – was still competing with – Desi – and – on-the-bone.

The quality of the Meat immediately impressed, this was out of the top drawer. The most Tender of Lamb, and as progress was made, full of Flavour, beautiful.

There was a decent – kick – initially. In time this grew as the pieces of Chilli did the trick. Seasoning was noted initially as being – well pitched – but revised upwards in the following minutes. Spot on – became the verdict, Seasoned a la Hector. This had the makings of a – reyt proper Curry.

This is damn good – was declared, whilst Marg responded with a – lovely – with regards to her Bhuna.

Lamb on-the-bone adds so much more Flavour to a Curry. A red, pod-like solid was encountered and set aside. What was this?

Clove – began to emerge, there was a sense of familiarity developing on the palate.

Curry with its own distinctive Flavour, few Houses can produce a Curry with this intensity of Flavour. Too many venues fail to rise above – Mainstream, this Curry was getting better and better with every mouthful. The complexity of Flavours was astonishing, the – Wow! – moment coincided with a realisation, Kabana! It was as if Rizwan had come up from Manchester for the day. The Curryspondents will appreciate that this is praise of the highest order.

Wonderful! – I said to the lady as she cleared some of the table. The Hector was holding on to the mysterious pod. Despite Mein Host having smiled in acknowledgement earlier when he saw me take photos, I had kept my powder dry. Time to reveal – Curry-Heute. With the large group now being served their food, I bided my time. Marg had a further comment:

Mention the lady serving (who) was very pleasant.

It was Vini, Mein Host, who brought – The Bill. I asked about the red item left on my plate.

Cardamom – was Vini’s first guess.

I’ve seen red and green, but never red.

Vini theorised that a Black Cardamom may have been reduced to this.

The Bill

£33.90

The Aftermath

Star Anise! – was the proclamation after Vini consulted the kitchen.

Of course, but just how large was the whole?

The Calling Card was presented, a brief outline of Curry-Heute ensued. The Hector was interested in establishing how this Outstanding Curry came to be. Who were these chaps? All was revealed.

Vini told us that they cook in small batches, when it’s gone, it’s gone. So get here early! The Desi Lamb, Desi Chicken and Butter Chicken are their signature dishes. Next time Marg may have something to say on the Butter Chicken, if she once again gets past the Methi Keema Mutter!

I told Vini that I write oft – there’s no such thing as a Chicken Curry.

Fish or Lamb, he got it.

Complimentary drinks were offered, but gracefully declined. Hector feels that such privileges have to be earned:

Next time, if you remember me.

Hector was in a happy place, and little did he know how good the afternoon would become. Between delivery chaps and serving the group, Vini managed to fetch his brother from the kitchen.

Curry-Heute is about exploring new venues in addition to celebrating the wonders already discovered. In time, Chimes of India may well progress up the column on the right to – Glasgow’s Top Rated. As will be revealed in the near future, this may take longer than when I normally champion a new venue. For Hector, Chimes of India may prove to be a one trick pony, however when a Desi Curry is that good, how does one forego this level of pleasure?

Having settled down to watch the match being played across the river on the trusty Oppo, I described the previous hour to The Company. Prof Graham took note, a few hours later:

Wife wanted a carry out so I suggested Chimes. I had Desi Lamb-bone, she Butter Chicken. Wow – do authentic, great shout.

I had advised Vini that having written it, hopefully – they will come.

As it happened, even before. So it goes.

2024 Menu

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Glasgow – Handi By Darbar – Triple Lock

Posted on February 21, 2024 by Hector

The third visit to Handi By Darbar (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ) in five days, just lock me in and throw away the keys. Today, Dr. Stan joined Hector in order to reacquaint himself with the Desi Korma – Lamb Handi Korma (£12.00). Hector was trying something else.

Arriving just before the 13.00 rendezvous, Moiz, Mein Host & Chef, was bringing in supplies. He would later quote the outrageous cost of a 20kg sack of Rice, as part of our ongoing discussion about the pricing of the various Rice offerings at Handi By Darbar. Once upon a time, Hector used to purchase the said 20kg, these days, 5kg is a sufficient investment. Never buy (half) kilo bags in a supermarket, a total rip-off.

I’m going to surprise you with my Order today – I advised Moiz before ascending the stairs.

I’ve decided that when on my own, I’ll sit downstairs, otherwise upstairs. People have to know that the upstairs is always available.

Is that your table upstairs – asked Moiz as he joined me and took the order for a bottle of Sparkling Water (£1.50).

My new spot.

Am I the dumb waiter – asked Moiz with reference to my last post.

The stairs will keep him fit.

Dr. Stan phoned me @13.10, he couldn’t see me and so assumed I wasn’t here. As with Monday, – Upstairs!

Right, I think I’ve covered that.

Recalling that he had enjoyed a Mushroom Rice with his last Desi Korma at these premises, Dr. Stan ordered Fried Rice (£3.95). Moiz agreed to add some Vegetables. Vegetable Rice (£7.95) as printed on the menu may have to be reviewed, it doesn’t work for the solo diner.

Today, the Hector was going to try the Lamb Platter (£18.99) which features: Lamb Tikka, Lamb Chops, (both plural), Lamb Handi, a choice of Roti or Naan, plus Dessert of the day. My perception of this was a Thali with minimal Curry, maybe I needed a break. A couple of weeks back, after a period of intense Curry eating, I had considered going – Tandoori. That didn’t happen.

Everything served together – was agreed. Dessert to be chosen later.

In addition to the jug of Tap Water that was provided, Dr. Stan ordered a Mango Rubicon (£2.50?).

Again, methinks there’s another pricing anomaly on the menu here. These may well be fixed on any reprint, but having paid for batch #1, they’re hardly going to be binned. Then we’ll also discover if Kerala (Karela?) Gosht Handi is deliberate.

The modest Salad, with Raita and Chilli Dip was provided once more, hot plates too.

Sitting upstairs, we couldn’t see the flow of Takeaway customers, we could hear the occasional scraping sounds of food being prepared. Today’s wait was nothing like as long as Monday’s when Stewart and Hector ordered – the kilo.

The Vegetable Rice was a mini version of Monday’s Vegetable Biryani (£7.95). Green Bean, Carrots, Peas and Sweetcorn were mixed through the Spicy Rice.

Lamb Korma Handi

Having had the Lamb Korma Handi twice in recent days, I was paying less attention here. Saturday’s – portion – and Monday’s – kilo – are well covered in these pages. There was a – Sucky Bone. Dr. Stan emitted his customary – Mmmmms – as he ate. Every grain of Rice was consumed, the handi itself scraped clean. Enjoyment:

It was very well seasoned and spicy. (A) rich, smooth, creamy taste to it, and the Veg Rice did complement it very well.

I’ll be having that again.

It is cheaper than going to Berlin to visit Punjabi Zaiqa who do the Desi Korma particularly well. November, Dr. Stan?

Meanwhile, across the table, the Hector was taken aback.

A Sizzler

I was not expecting this. Two pieces of Lamb Tikka and two Lamb Chops sat on an iron sizzler plate. Abundant Onions were being cremated, some were already. Had I known this was coming, I would have asked for the Curry to be served thereafter. The precedent set, we all now know!

Lamb Chops, I could eat these all day. With burnt edges, cooked a la Marg & Hector, succulent, tasty, and here the Raita came into its own. The Tikka pieces were regarded as Boneless Chops, perfection. As for the Onions, a Moizzy Marvel.

For a brief moment I considered a future of Marg and Hector sharing a Lamb Platter. Marg having the Sizzler and Dessert, Hector the Curry. Foregoing this wonderful Meat, no chance.

Moiz reckons that 80% of his customers are ordering – Platters. They cannot be making much on this, especially when one sees what follows. Again, a menu adjustment? This time, upwards!

The Naan was served halved, I must remind him, Bread served whole is so much better. Light in colour and Texture, a bit puffy, there were no burnt blisters. The Naan would act as a conveyor, little more. I would manage just over half. Without Coriander & Chillies, not so interesting. Again, maybe there’s room for negotiation here.

I see on the menu – Create Your Own Single Platter (£19.99) – which permits any Curry and two Starters. If my meal today was outstanding value, then what is this?

Lamb Handi

Featuring the standard Toppings at Handi By Darbar: Coriander Ginger Strips and sliced Chillies, there was little to distinguish this from the Korma Handi apart from a more Oily Masala. A sense of Yoghurt having been added was apparent. I decided to stir, thus restoring the Masala and decant so as to see exactly what I had. The double figures Meat count was reached, just. A full portion of Curry then.

Some Tomato Seeds were visible in what I have come to recognise as a Desi Masala. Blending, as done in Mainstream venues, does not create this smooth, Oily Texture. How does one achieve this without blending?

Korma Handi this was not. As has been written oft, one really has to ask what a – Handi – is when visiting somewhere new. By definition, it can be anything Chef wants to serve, but served in this pot. This was a Desi Curry.

Whole Cloves were encountered as in two day previously, yet these did not dominate today. (It wasn’t the kilo!) What was here, a true Earthy Flavoured Curry, the Masala doing its job well. One Sucky Bone for Hector also today, plus a couple more, various. The Tender Lamb was giving of Flavour. The Spice built, today it wasn’t Bullet Chillies that had been added, but Finger Chillies. A bigger bite. The Seasoning was not obtrusive, enough to bring everything else out. As I ate so I knew I was heading towards satisfaction … for the second time today.

As Moiz cleared the table so he noted the unfinished Naan. He concurred with my observation that Europeans have – Curry with Bread – whilst Asians have – Bread with Curry. Indeed, Moiz remarked upon Europeans ordering multiple Mains then sharing Rice and Bread. Marg and Hector in company.

The Masala, not blended, so how?

We don’t blend, it takes hours – to let the Tomatoes/Onions turn to mash.

If Hector was having Dessert, then so was Dr. Stan. Sweet Rice (£3.00) for Dr. Stan, Hector was also given free choice of the Dessert menu. Chocolate Cake (£2.95), otherwise. Is the price of the Lamb Platter sustainable?

As we were having our indulgence, so Moiz indulged us more. Mint Lassi. Made from Yoghurt, Milk and Mint Leaves, a new experience for Hector, and Moiz’s way of getting it out there.

After many years, Hector knows that Sparkling Water is the ultimate liquid accompaniment for Curry!

The Bill

£40.00 Rounded down a tad from the true total, a realistic price for the Vegetable Rice, and an honourable one for the Mango Rubicon.

The Aftermath

There was a photo featuring trainee Chef Moqeeb. Once again Moiz’s father, Qadeer (Darbar Grill) is the mentor.

After this series of visits, to get Handi By Darbar on everyone’s radar, I promised to leave Moiz alone for a while. A trip is looming, so I may well miss the week long promotion that could be announced shortly. Watch this space for an update.

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Glasgow – Handi By Darbar – Second Go-Round

Posted on February 19, 2024 by Hector

OK, so this week, Hector is unashamedly promoting Handi By Darbar (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ). Having waited so long for the re-opening, it’s a matter of getting some in. Once this is achieved, Ambala may well be calling. Ambala is closed for renovation. It’s all happening on The Southside.

As posted on Saturday, Stewart was keen to join me today to a share the kilo, he was not aware of the great traditional Punjabi/Lahori Curry that is the Desi Korma. The rendezvous today was 13.00. arriving early, I found Moiz busy on the ground-floor area. The chairs were on the tables, Moiz was mopping his pride and joy, the new laminate floor.

Good to see you doing real work – had to be said as I headed up the illuminated stairs to the main dining area. I haven’t eaten up here since the well attended celebration of Visit #100 to Karahi Palace. That was three years ago. Last year Karahi Palace changed hands – twice!

Whilst I waited for Stewart, Moiz was showing a chap the transformed upstairs with a view to adding wall decorations. I suggested a poster print of Moiz, Qadeer, his father (Darbar Grill) and Hector! And why not? Having re-posted the first photo I took of Moiz with his father, I was reminded that this was seven years ago. Moiz hardly recognises himself.

The chap admired the new lighting system, thirty two, one watt bulbs. Sustainable. Moiz asked if I needed the heating put on, not necessary, even in mid February.

On seeing the chairs still on the tables, Stewart thought I might be hiding in a corner. Upstairs! Yes, the Hector is determined to make people aware of Handi By Darbar as a place to dine, not just for a Takeaway or source of a quick snack. This is a serious source of Desi Curry.

The kilo of competitively priced Lamb Korma Handi (£32.00) was ordered, along with a Vegetable Biryani (£7.95).

Naan, Rice? – asked Moiz.

Biryani has Rice, unless yours is different.

Ouch.

There was a debate about the inclusion of Mushrooms, Stewart regards these in the same way the Hector sees Ballast. Cut small – was agreed as being acceptable. Moiz did confirm that Vegetable Rice does taste better with Mushrooms. Does all Curry not benefit by having Mushrooms, somewhere on the plate?

Drinks. A 500ml bottle of Sparkling Water (£1.50) feels good value, £2.50 for Stewart’s lemonade does not. There’s Mango Rubicon in the fridge, but as that was downstairs, it was missed.

A platter with a modest Salad, Raita and Chilli Dip was provided as always. Stewart is not big on Salad. We left this untouched until the arrival of the main event.

We settled down for the wait. Cooked from scratch, this Desi Korma does not come out of – The Big Pot.

After some twenty minutes, Moiz came upstairs with complimentary samples of his Mocktails (£6.00): Mint Mojito and Berry Smash. Hector was not having the green one.

With fresh fruit and no – kick, the Berry Smash was something the Hector would never consider ordering. As with Saturday’s complimentary Cheesecake, Moiz knows that Curry-Heute will feature them. Publicity/Marketing.

It was just after 14.00 when the Biryani was brought upstairs. The dumb waiter may or may not work. A large plateful, enough to share as was the plan, served in the customary – handi. Instead a plate, a work of art.

Green Beans, Peas, Carrots and Sweetcorn were mixed through the Spiced Rice, the standard Vegetables which feature in this Dish. No Mushrooms. A bowlful of Raita accompanied, we had an abundance.

In bygone days, Glasgow Biryani was always accompanied by a bowl of Masala. Everywhere else, Raita, so it goes. Finally, the main event.

Lamb Korma Handi

Beneath the Toppings: sliced Bullet Chillies, Ginger Strips and Coriander, lay a somewhat – shiny/wet – looking Curry. Once the big spoon was applied, so the Masala took on its true nature. This was suitably – Thick – approaching – Dry.

The Lamb was on-the-bone, as it surely must be. We each took a generous portion leaving more than enough for the – Second Go-Round. Here we go:

The Seasoning registered first. Get this right and Hector is always a happy hound. Finding a whole Clove in my mouth took me straight towards a Manchester Curry. The Spice Level was decidedly – medium – this Curry is all about Flavour, not heat.

The richness of Flavour in the Masala was quite breathtaking, and due to the Clove, quite different from Saturday’s – portion. The underlying – Citrus – wasn’t quite happening.

Moiz was on hand to tell us two things:

It’s a kilo, so more Cloves went in.

The citrus comes from the yoghurt.

There was a range of Bones, Stewart seemed to find more. Fingers were employed as and when. Soft, Tender Meat, full of Flavour. One does not get this in Mainstream Curry Houses.

With the Biryani’s Vegetables, the Spiced Rice and not forgetting some Salad and Raita on the plate, there was suitable Diversity. Such is the price of the Vegetable Rice, it takes two diners to achieve this outcome.

In another moment of engagement, and Moiz will be kept fit with the stairs, the Hector revealed himself once more and repeated a comment written last time – the Rice prices are a bit steep.

Daddy’s prices, I may knock off a pound.

Time will tell.

Having topped up, Stewart spied the remnants sticking to the karahi. He was not for leaving anything. A Chapatti (£1.50) was duly ordered.

More chewing was required for the latter pieces of Meat. As one fills so the pace slows. But not across the table. Stewart had finished his half kilo and was busy mopping up. Maybe some years ago Hector might have engaged and a – Happy Birthday, Stewart!

Moiz took the polished karahi away as the Hector finished the final mouthfuls. Maybe Moiz didn’t believe we could do it.

Same again please!

Stewart wrote his own comment:

Nicely spiced, every spoonful different thanks to the rice and very soft lamb which melted away.

The Bill

£45.45 was reduced to £40.00.

Was this Bill# 2? Technically no, but Moiz made it so.

We were busy yesterday, somebody keeps posting how good we are.

The Aftermath

On announcing my plan to return on Wednesday, and try something else…

I’ll put a bed upstairs for you.

Two hours later, the Citrus. How did that happen?

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Glasgow – Handi By Darbar – The Transformation

Posted on February 17, 2024 by Hector

The renovation and transformation of Handi By Darbar (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ) from Karahi Palace took five months. The Hector was at a loss in the interim, South Indian Curry has appeared disproportionately of late in these pages as a consequence. Moiz, Mein Host and Chef, proved in the first three months of opening last year, that the outstanding Flavours that have been enjoyed, and reported oft in these premises, would be maintained. Tradeston Curry is back, Hector may take up residence here for a time.

Moiz and Hector have been in contact throughout the period of transformation, it took way longer than planned. The result is spanking new décor on the ground-floor, and perhaps more importantly upstairs also. The upstairs at this venue has been grossly underutilised for years. Now is the time to encourage diners to use the space. Will a new TV appear up there soon?

Marg dropped off the Hector at 13.00 en route to today’s Hockey match. With camera at the ready, as many photos as possible were acquired, without disturbing the two chaps waiting for their Curry.

One asked for – Salt. He also admitted this was only one of his bad habits.

With one ground-floor table relocated to accommodate the new bench for those awaiting Takeaway, the Hector still managed to squeeze into what has been – his spot. The menu was brought, apart from a somewhat steep Boiled Rice (£3.95), the prices all look good. Do study the Lamb Platter (£18.99).

Hector was here for what is the most difficult Curry to find in this city – Desi Korma. Lamb Korma Handi (£12.00) is how this identifies itself. I like how the prices have portions, half-kilos and kilos. A half-kilo in the – Handi – section may not be an attractive proposition, unless one is determined and disregards the extra cost. Sharing a kilo is always better value.

Yes, Hector was having Rice today, not the customary Chapatti (£1.50) or even a Coriander Naan (£2.50). Rice still feels the better accompaniment when having a Desi Korma. The Vegetable/Biryani Rice (£7.95) will surely be shared at the first opperchancity.

Moiz had two assistants, from my tight corner, I couldn’t see who did the honours. I was still engaged with the chaps who were thoroughly enjoying their Curry.

The place always had potential – said the honoured citizen.

A bottle of Sparkling Water (£1.50) was secured, still regarded as a treat on the Southside. It’s on the menu! The new fridge no longer appears to be – help yourself. The door to the facilities now says – staff only. An attempt to control the string of chancers who pop in?

Moiz brought a platter with a simple Salad, Raita and Chilli Dips.

An amuse-bouche.

The surroundings may have been jazzed up, Hector still felt – at home.

The slightly sticky Boiled Rice was a sensible plateful. Hector would manage every grain, for a change. I would have enjoyed a Vegetable cooked in also.

Lamb Korma Handi

Coriander, Ginger Strips and sliced Bullet Chillies sat atop the Curry which still has to be explained to the masses. The Rich Masala may have been blended, Tomato Seeds stood out. The Meat count reached double figures, Lamb on-the-bone – one – Sucky. The arrangement was a vision only imagined whilst the shutters were down.

Oh yes! – right from the start we had a winner.

Moiz was hovering. He must have known how good this was but he was assured, regardless.

The distinctive Desi Korma Flavour came over strongly, complete with a hint of Citrus. After the Dosa Plazza’s (Crawley) Chukka at the start of the week, nothing was going to hurt in terms of Spice. This had a kick, but was declared comfort eating. Finger Chillies, cut lengthways, were unearthed. The Chillies gave the extra bite. The Seasoning was a la Hector, I cannot believe my fellow diner had reason to consider otherwise.

The Meat, ah the Meat. Those who have been to Kabana (Manchester) know when top quality Lamb is served. Handi By Darbar have sourced wonderful Meat. The Lamb was melt-in-the-mouth. So much Flavour coming back also. Perfection, the – Wow! – was duly noted. Each and every mouthful was a joyous moment.

More! Soon!

Why didn’t I order the half-kilo?

Do you like sugar? – asked Moiz.

Where was this going? Previously I have been treated to Tea after my meal. Sugar was never discussed.

Cake! Moiz was ensuring that his – Desserts – feature in Curry-Heute. He informed me that people have been coming in the first two weeks of opening quoting Curry-Heute having read that the Karahi served here is- the best. Quid pro quo.

This was a serious piece of Cheesecake.

How did you know I liked Cheesecake?

The strawberry was bitter and balanced the chocolate.

When Marg sees this, she’ll be straight here.

I did wonder if the sweetness would mask the Curry aftertaste. No fear.

The Bill

£17.45 I’ll do it properly – declared Moiz, having found the wallet and the pad.

Look at the number!

The Aftermath

The afterglow of the Curry was resurrected, such a distinctive Flavour.

Later, Stewart suggested he accompany me here on Monday. I – advised – Dr. Stan that we’re coming on Wednesday. I wonder what we’ll have?

Hector may well be taking up temporary residence.

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Crawley – Dosa Plazza – The Return

Posted on February 12, 2024 by Hector

The final day of The Crawley Trip saw Hector & co in nearby Horsham. So many places are closed on a Monday, fortunately, Dosa Plazza (8 The Boulevard, Crawley RH10 1XX West Sussex, England), which impressed on visit #1 last year, was open this evening on our return.

Arriving at 20.45, seventy five minutes before closing, we secured a draughty table near the door. In time, the charming waitress invited us to relocate to the table outside the kitchen. Last time, we were moved because we had ordered so much food.

Hector was back for the Mutton Chukka (£10.99), and this time – not for sharing. As with the recently rediscovered Banana Leaf (Glasgow), the Chukka is found in the Starters section of the menu. The – Dry – nature of this Dish is such that maybe it does not belong with the Curry section, well as Curry is served in this Sri Lankan restaurant.

A Plain Parotta (£2.00) would accompany, and in a mood of exploration, the Hector added Aloo Gobi (£7.50) from the – Veg Curry Dishes – section.

Regardless of having sampled the wonder that is the Malabar Parotta here last time, Clive and Maggie both decided upon Murtapha Parotta, Mutton (£7.50) and Chicken (£7.00) respectively. They were prepared to accept whatever came.

In the spirit of ordering something Curry-like, Clive also added Aloo Gobi, whilst Maggie chose Mushroom Masala (£7.50).

As happens oft, the Hector having noted the Order, found it easier to relay it back to the waitress. I started with – can we have everything together?

This appeared to puzzle, but as we were ordering from all over the menu, it made sense to us.

Your pronunciation is excellent – the waitress declared.

The Hector had hit – Parotta – bang on.

So is yours – was the somewhat idiotic reply – I learned it in Sri Lanka.

I’m from Sri Lanka.

And so the ice was broken, the Calling Card issued already, and discussion about Curry would remain ongoing throughout our visit.

Around the corner is Dosa Club, not in the same league as Dosa Plazza. I pointed out that all recent openings of Curry Houses in Crawley have been South Indian / Sri Lankan.

What has happened to Punjabi Cuisine in this town?

Back in 2012, Desi Grill & Punjabi Karahi House proved to be short-lived. Of course there’s the much loved Downsman (Curry Club), but as my hosts have moved from Southgate to Northgate, it is totally in the wrong direction.

Our empty table was filled with food – simultaneously. Mission accomplished.

The Plain Parotta was the most fired Malabar Parotta seen to date. Usually whiter than white, this was a change. The characteristics were otherwise retained, soft, stretchy, buttery an absolute joy to eat.

Since my first encounter of a Malabar Parotta I have been asking – why so small?

The Murtapha Parotta almost covered the dinner plates. Stuffed with Chicken/Mutton, Onion and Eggs – was the description on the menu. The Hector was keen to see the insides. My fellow diners of course obliged.

These were different, and appeared to pack a punch. Shredded Meat was visible – Keema – had been wrongly assumed. One can debate if the actual Meat content justified the price. Mr. Keema Naan, across the table, wasn’t complaining.

Mutton Chukka

A wet Chukka? Not since Brussel. This Mutton Chukka bore little resemblance to that served here last July. That was classically – Dry – a Thick Masala, here was – Shorva. Worse than that, what were these oversized strips of Onion doing here? Again, they should have been cooked right down if their presence was required at all.

When our waitress checked on our progress/enjoyment, I showed the photo of July’s Chukka, that which I had been expecting. It was suggested that – maybe Chef rushed it.

That should never be. Did tonight’s Chef actually know what he was meant to be presenting?

Fortunately, that would be Hector’s last criticism. The famed Dried Red Chillies were abundant. Never eaten – who knows what might happen? – their mere presence is the yardstick by which the Hector judges South Indian Cuisine. The Meat count was into double figures, I’ve had smaller – main courses. Curry Leaves were in there too.

The Flavours from the soft Lamb burst onto the palate, no prisoners, the Spice Level was immense. Vindaloo – strength from the outset. I looked across the table, Clive and Maggie were in a similar situation with their combinations.

The Flavours were spot on, The Big Smokey Blast, the Seasoning was beyond the – scale – but far from being – Salty. The Spice kept building, bye-bye Vindaloo. Once in a while one enjoys the cartoon-like sensation of steam blasting out the ears. This was Curry, way more than a Caspar Milquetoast should ever consider.

Dipping the Parotta in the Shorva, such pleasure.

What’s this with the Dipping, Hector? Order Rice!

This was South Indian Curry in the extreme. By the time I had tackled the Aloo Gobi, I was reaching my fill. I then regarded the Onion Strips as Ballast, many were abandoned.

Mushroom Masala

A Mushroom Curry, what a good idea! The orange Masala looked a tad more viscous than in the Chukka. When Maggie emptied the contents of the karahi to her plate, the number of chunky Mushrooms appeared to be sufficient to consider this to be a meal.

Like Marg, Maggie is always quick to announce – this is Spicy!

Tonight, there was no need, we were all in the same boat. It’s just a matter of getting on with it … and never touch the water. Maggie considered ordering Mango Lassi (£4.25) but coped.

Mushrooms cooked with mild spices – so the menu says. Maggie certainly disagreed:

Lots of mushrooms, and sauce a bit thin. Don’t be fooled by the claim that the spices are mild. I found lots of fiery spices, enough to clear my sinuses. Parotta was good for dunking in the sauce. I wouldn’t describe it as – stuffed with chicken – but nice all the same.

What’s this – dunking?

Aloo Gobi

How different is this from every other Aloo Gobi which has appeared previously in these pages? Chefs are usually congratulated for the Minimal Masala, a shrouding of the Potato and Cauliflower. This Masala was even thinner than –Shorva. Boy did it pack some – kick.

The decision was made not to decant thus preventing the Masala/Shorva from each Curry to cross contaminate. It probably made little difference. The Masala in the Aloo Gobi may have been lighter, creamier; the Smokiness and Spice here was just as intense.

The Vegetables both appeared to have been freshly cooked, one is used to a reheat. The Textures were well judged, still a bit of firmness in the Cauliflower, the Potato spot on. The Potato had not been given time to absorb the Flavours from the Masala, maybe just as well. The potency of this Masala shall be mentioned in further dispatches, a yardstick today for Spicy Curry.

Everything today was Spicier than everything else.

Clive later offered a few words:

Dosa was excellent, very attentive and useful staff. The stuffed Parotta was also excellent, Aloo Gobi was only just on the hot side of acceptable spiciness.

The Bill

£49.99

The Aftermath

The shutters went down at 22.00, they had to be raised to let us out.

Until next time when the July 2023 photo of Mutton Chukka will be to hand, this one:

2024 Menu

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London (Whitechapel) – Lahore Kebab House – Maybe – hit & miss – But Still Has It

Posted on February 11, 2024 by Hector

Today was visit #5 to Lahore Kebab House (2-10 Umberston St., Whitechapel, London, E1 1PY, England), traditionally a significant one in Curry-Heute. By no means a perfect establishment, still another return to this venue. Having explored other areas of that London, it’s approaching three years since we were last here. That was not a particularity outstanding visit, and notably, Lord Clive and Lady Maggie clearly had not been back in the interim. Dilpasand, across the street, has been a distraction in the interim.

Lahore Kebab House was almost empty when we arrived at 14.00, West Ham v Arsenal had just kicked off and was being shown on the multi-screens around the restaurant. As West Ham leaked more and more goals, so the place filled. For the first time, I spotted that a BYOB system is in operation. It wasn’t the bottles of wine on the table, but a bottle of Black Label, that gave it away. I carefully refrained from taking photos of the customers who were imbibing. Who knows who reads this reliable and incriminating Curry Blog?

The menu was on the table and as expected, prices had increased significantly since 2021. Rice (£4.75) aside for a solo diner, they still remain competitive.

Being a Sunday, some of the – Specials – were available, none took our fancy. Dry Lamb (£12.00) now seemingly available daily, has yet to be tried. The Hector had not yet generated enough saliva to tackle this today, something – wet – was required.

On visit #1 back in 2016, Methi Gosht (£12.00) went down well, time to sample this again. Last time, Fish Curry (£12.00) did not particularly impress Maggie and Hector, the Curry was not what Clive had enjoyed here in 2019. Despite reminding Maggie of this fact, she ordered Fish Curry again. There are no prizes for guessing Clive’s order: Keema Curry (£12.00) with a Keema Naan (£4.50). Knowing that a portion of Pilau (£4.75) would be substantial, it was declared that Hector’s Rice would be available for all. Maggie ordered a Tandoori Paratha also.

750ml bottles of Still (£3.00) and Sparkling Water (£3.00) proved to be excellent value. No devil’s water at our table.

A modest Salad and Raita arrived.

Even the mint has chilli in it! – remarked Maggie.

It’s a Curry House – was the Hector’s somewhat curt reply.

The wait was appropriate. Usually we would have ordered the excellent Seekh Kebab (£2.00) as a distraction whilst waiting. Not today. Maybe the three of us knew how much other food we had eaten last night.

The Pilau was mostly white, not as one would expect. Presented on a plate there was way more than a Hector could manage. Diced Carrots and Peas were mixed in, but just a threat, nowhere near enough to consider the word – Biryani. After helping myself, I passed the plate on. Both Clive and Maggie’s Rice requirements were sated.

The Tandoori Paratha, served in two pieces, appeared to have been made from Wholemeal Flour and was greasy. With no suggestion of the spiral, not the best example ever seen. The Keema Naan, served in quarters, was bursting at the seams. The brown Mince was clearly visible in what was a Naan with serious girth. Clive managed all but what one might leave if it were a pizza, an outside edge, no crust here. How he can eat this feast and a Curry remains a mystery.

Keema Curry

The Keema at Lahore Kebab House was back to what it was, no needless Masala, and just a bit of peripheral Oil collecting. Last time here, I had to shake my head such was the excess liquid. The quantity of Meat appeared to be enormous, however, something was lurking, buried beneath the Keema. One large, single piece of Potato was unearthed, Diversity. Aloo Keema, even better. Efficacy restored.

An unexpected surprise of a potato. An excellent spice level, very good, just on the border of being too hot.

Fish Curry

The – soupy – orange Masala with strips of large, sliced Onions, was a replica of that which did not please last visit. How did Clive secure such a markedly different version previously? This Curry required Rice.

Having reminded Maggie, again, that neither of us were particularly taken by the Fish Curry in 2021, she concluded:

Too hot last time, not so today, cleared my sinuses. The Fish wasn’t as good as – the Fish Curry – (Indian Mango, München). I have a cold, can’t say much more.

Methi Gosht

As visit #1 revealed, the Masala was approaching – Shorva. Rice was definitely required. The dark coloured Masala looked as Peppery as it did Herb-rich. Dry Methi Leaves had been sprinkled on top, one cannot say how much, if any, had been cooked in. This was the favoured Masala with Methi, not the mass of – green – that some premises present. Ten pieces of Meat were arranged on the Rice, as ever half of the Masala was retained for the end game.

Tender Meat – was an initial note, but this was revised downwards as progress was made. Most of the Lamb/Mutton was quite chewy, Kabana (Manchester) this was not, closer to the cheaper cuts served in Athena Curry Cafes. The intensity of Flavours coming from the Meat is why I was back.

The Spice built slowly. The Methi was not in one’s face, one slowly realised the Herb presence. The Spice Level built more, Flavours emerged. The food was never more than – warm – which did restrict the degree of positive reporting. Far from being outstanding, this was simply comfort eating. By the end, the palate was in a very happy place, more Methi might have clinched it. Still, here was authentic, Desi Cuisine.

The Bill

£54.75 Cash only, card machine not working. For once, this was not an issue. Lahore Kebab House has a free to use cash machine embedded in their window outside.

The Aftermath

Our departure was delayed as we went to fetch cash in a relay. One or two staff did nod as we departed. By this time, the place was pretty full. 0 v 6!

The tally of visits commands that Lahore Kebab House be added to Hector’s Recommended Curry Houses.

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Brighton – Curry Leaf Cafe (Brighton Lanes) – There ain’t no such thing as a free lunch.

Posted on February 9, 2024 by Hector

This was visit #4 to Curry Leaf Cafe – Brighton Lanes (60 Ship St., Brighton BN1 1AE England), they must be doing something right. The prices, however, have become a bit off-putting. The Hyderabadi Lamb Thali (£18.95) has previously been the attraction, however at 13.10, the appetite was not there. Neither Rice or Bread felt appropriate, time to try something else. £18.95, for lunch, as steep as the hills of Brighton.

In Marg’s visit here, she had Goan Pork Ribs (£10.95), time for Hector to try these. Bombay Potatoes (£5.95) should make this a meal. Having read the entire menu to Clive, Lamb Geelafi Seekh (£10.95 / £15.95) became his choice. Having asked the waiter how large – large – was, Clive went – large. At the last minute, he added Aubergine Bhajis (£7.50). Quite an investment.

The first bottle of tap water disappeared in seconds, another was secured. At least today we were not inflating our bill with drinks.

Curry Leaf Cafe was busy today, a group of ten sat at the rear of the premises. The tables near the window were also occupied. A popular place.

Goan Pork Ribs

Not the biggest portion of Ribs ever seen, four bones. The cremated edges were a plus, hot food, also appreciated. The accompanying Salad and Dip offered distraction.

Succulent Pork, tasty, but not very much of it. Four skinny strips, hardly a meal. The Spicy coating differentiated these from any other Ribs previously encountered. Double the quantity or halving the price would have enhanced enjoyment.

Bombay Potatoes

Potatoes encrusted with Spices, such a simple Dish. Potatoes make a meal, so by decanting to the plate of Ribs, lunch suddenly looked more substantial. An earthy Flavour with a hint of Citrus came across. Combined with the Salad and Dip the Hector had a plateful of Diversity.

Aubergine Bhajis

Behold, six slices of Eggplant in a batter. What a rip-off! How the price of these was justified only – they – know. Maybe the Tamarind Dip justified the price?

Clive made short work of these, his enjoyment was declared.

Lamb Geelafi Seekh

This was the – large – portion? The Seekh Kebap were made from a mixture of Chicken and Lamb. Crumbly, finger food, however, Clive did employ a fork to tackle the Salad. Yet more Tamarind meant there was a lot to dip.

Excellent – Clive always enthuses about his food.

But not too sure about value for money – was his caveat.

Indeed, we should have gone for the Thali, then we would have been fed. A lesson learned.

The Bill

£18.60 and £25.80 A service charge? They’re at it.

The Aftermath

And so for the real business of the day.

2024 Menu

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London – Drummond Villa – Euston, We Have A Problem

Posted on February 8, 2024 by Hector

Today, Hector finds himself in that London. The 08.40 from Glasgow arrived at Euston bang on schedule. Did the driver slow down in the last five hundred metres to arrive at exactly 13.12? Lord Clive and Lady Maggie of Crawley were there to meet, a Euston Curry was already agreed.

With Putney the eventual destination this afternoon, a city centre Curry House was required. With the demise of – The India Club – at Strand, new venues had to be considered. Dr. Bernard had the Hector survey Tooting last year, subsequently he highlighted the cluster near Euston Station. Indeed, this is where the Hector first had London Curry dating back to the 1970s.

Drummond Villa (118 Drummond St., Camden, London NW12 HN England) is spoken of highly in other sources. Drummond Street runs parallel to Euston Street, the latter is blocked off due to a massive construction project that is taking nobody anywhere, and at great cost to us all.

We arrived at Drummond Villa at 13.30. The mirrors on the back wall created the illusion of vast premises. The place is actually tiny, but is there is an overflow downstairs adjacent to the kitchen.

We were given the window table. From there I could see the line of Curry Houses across the street. There were many to choose from, I had chosen this one.

Tablecloths! – remarked Maggie. This was not our usual Punjabi Curry Cafe.

Drinks were sorted, 330ml bottles of both Still and Sparkling Water (£3.50) suited Maggie and Hector. Clive was not playing, but a glass of tap water eventually came his way. Why is the same sized quantity of Fanta only £2.50?

On presenting the Water, the waiter put the Sparkling in front of me then proceeded to open Maggie’s Still. He then switched claiming he had them the wrong way round. I advised him accordingly, he wasn’t having this.

So the Hector cannot read?

We switched back after he went away. Stupid boy, and quite distracted overall.

Whilst Maggie inspected downstairs, I advised Clive that Dansak was on the menu, his usual fallback. Chicken Dansak (£10.20) it would be, with a Keema Naan (£2.95). Nothing in the – Chef’s Specials – seemed so. I liked the grid showing the Standards, and also the description of the Roghan Josh. Tomato, not the Creamy version which keeps appearing currently. Lamb Roghan Josh (£11.75) and Pilau Rice (£3.30) for the Hector. Maggie, who said she was starving, chose Lamb Korahi (£11.20) with a Chapatti (£2.10). £2.10 for a Chapatti?

Maggie asked for – medium Spice. The waiter didn’t consult the chaps.

Deliveries were ongoing as we waited. Some brought to the counter, a box left at the top of the stairs leading down to the kitchen. A group of six, very loud too, sat at the far end of the room. The wait for the food felt appropriate.

The Chapatti, served in bits, was weird. Some parts looked traditional, others layered and puffy. The Keema Naan was comparatively small, and again served quartered. Brown Meat was confirmed inside, decent.

The portion of Pilau was definitely in the – sensible – category. The Hector would manage all but the final grains. Not a scrap of Bread would be left.

Lamb Korahi

Here was a classic example of why I never order Karahi in a Mainstream Curry House. Just how many pieces of Capsicum were there? Big blobs of Ballast, Onion too, horrendous. From where was the Chef? Not from Whitechapel or Tooting, that’s for sure. There was a Karahi in there, somewhere.

Maggie lined up all the pieces of the Offending Vegetable on her plate. However, having discarded them she ate the lot. Maggie was hungry, not a morsel left.

The size of portion was right for me. The onion and the capsicums were in large lumps which did not appeal to me. The spice was medium hot. Lots of chunks of meat which came apart easily in the mouth, didn’t have to chew it (much).

Chicken Dansak

The Daal looked a bit reddish rather than the expected orange. The consistency of the Masala was viscous.

Having written Clive’s comments on many a Dansak, I asked him the burning question:

Is that the best Dansak you’ve ever had?

Apparently not.

Not the best Dansak in the World but a good one. My initial reaction, it was a bit small, but there was plenty of meat. The meat to sauce ratio was good.

I expect my Naan to arrive in one piece.

Lamb Roghan Josh

Tomatoes! Lots of Tomatoes! Initially I thought there was hardly any meat in the handi, however double figures was reached. The Lamb was well buried under the half-cooked Tomatoes. Tomatoes, so much better than Capsicum, never Ballast, an integral part of any Curry. The Masala was not excessive, a decent consistency.

Where was the Spice? There was absolutely no – kick – here. Was this Curry – the blandest thing on the menu?

The Seasoning fared a bit better, however, this only highlighted the underlying Flavour. In a recently purchased Takeaway (back home) I described the Curry as having a – soapy Clove – Flavour. Here it was again, without the Clove, just the soap.

What was the source of this? The answer was actually staring me in the face!*

The Tender Meat was giving nothing back, but then what Spice was there for it to be able to do so? This could easily have been a Euro Curry, so undemanding, totally lacking in depth of Flavour. This was Curry from a bygone age. We don’t do this any more. Evidently, we do. How remote was this from a proper Punjabi Curry?

The Bill

£53.35 This included a £4.85 service charge, cheeky.

The Aftermath

Maggie complained to the waiter about the mass of Capsicum.

The Calling Card was given to the waiter. Curry-Heute was shown on the trusty Oppo. The page to hand was the recently posted Banana Leaf (Glasgow). I highlighted the Chukka and the Chettinad.

You don’t have anything like that here. I take it this is a Bangladeshi restaurant?

The waiter confirmed my deduction.

I pointed to the box outside still sitting at the top of the stairs.