Day 75, Albany, the State Capital of New York, prior research had not given much hope of finding a worthwhile Curry here. Mainstream menus prevail. After a truly impressive Goat Curry on-the-bone at Shalimar of India (Burlington VT) on Day 73, there seemed little point in finishing our – Round The World In 80 Days – trip on a downer.
Sunday lunchtime, food was required, a kebap was considered though the most interesting source was a bit of a hike beyond Washington Park. That was still the consideration when Marg picked her coffee shop. As it happened, two Curry Houses came into view as we crossed the road to Bitchin Donuts. Whilst Marg enjoyed her sugar intake, the Hector thought what the hell, may as well study the on-line menus of the nearby venues. Tandoori was now foremost in the mind, this would not detract from the Goat Curry and would at least put Albany NY in Curry-Heute.
Two venues overlapped on Google Maps, Gandhi and Curry Leaf each having the same address (1 Central Ave, Albany, NY 12210, United States). Gandhi had the higher rating. Scrolling through the Gandhi menu, the usual suspects were encountered, the accompanying photos commensurate with what I had seen previously, Soupy, Creamy, no thanks. Then I spotted a potential special – Punjabi Korma. The description looked kosher, what’s more the classic Korma was also on the menu, the heart rate increased.
There was no Gandhi, Curry Leaf it was to be. Entering at 14.05, there was no sign of life in what looked like a venue with decidedly tired decor. Anticipating someone coming from the far end of the room we stood, expectantly.
There was a voice from behind, where had he been hiding? Mr. Grumpy? Had we woken him up? Yes, we could choose a table, menus were brought with two bottles of not so chilled still water ($1.50). Can we have glasses? That request may have been the final straw.
The Curry Leaf menu featured Punjabi Korma ($12.95), why had the Hector found this previously? Hopes were raised further, Tandoori remained the fallback. I had a photo of the Desi Korma from Glasgow’s Handi By Darbar at the ready.
Is your Punjabi Korma like this? No Coconut, no Cream, a Desi Korma?
No coconut.
That was good enough for the Hector. Rice was included so once again no temptation to order Bread and waste it. Anyway, for Hector, Rice remains the chosen accompaniment with this supreme of Curry. 
Marg, no doubt still on a sugar high, was only having Masala Tea ($2.95).
The chap disappeared into the kitchen at the rear, an overheard conversation confirmed more than one member of staff on the premises. Hector took the opperchancity to capture the spirit of Curry Leaf. Being a corner unit, our chap had been somehow near the window. The large window table would surely be the last place anyone would choose to sit, cables ran across a manky carpet, the power conduit for the – Open – sign. Mid meal, an African family arrived, well known to our host, this was their chosen table.
Let’s ignore the tea, for once.
The Rice portion was well judged, a la Hector. Mainland Europe Curry Houses could learn so much by studying Curry-Heute.
Then there was the Curry.
Punjabi Korma
One knows, one can tell, this was as Desi a Korma as the Hector has ever encountered. The Masala had that pulped, maybe not quite blended appearance, Tomato Seeds right there. The separating Oil, as with two days ago at Shalimar of India was distinctly – Desi. How good could this be? Marg was already commenting on the aroma. Aroma? I haven’t smelled anything for days, and since the last review, half a tooth has gone for good measure.
Ten pieces of Meat were decanted, of these, two were particularly large and would be halved. With no Bread to dip in the Masala, I scooped some grains of Rice onto the fork and dipped these in the retained Masala.
I looked up at Marg, my head nodding in disbelief. Marg has seen this reaction only a few times. For once I managed to avoid adding an expletive, and – Wow! – did not even begin to describe the feeling. This Curry was something else. Glasgow’s Yadgar, Bradford’s International, Manchester’s Kabana, is it possible to take all the pleasures experienced at these venues and combine them?
The Seasoning, oh, the Seasoning. If ever Salt brought out Flavour, this was it. The Spice would build, gently. This Curry was never going to reach sweat-inducing levels, but was certainly invigorating. I hadn’t even touched the Meat.
The Meat was never defined. Lamb or Beef, it would be ironic if it was the latter having devoted most of my life extolling the virtues of Lamb. Super-soft Meat, and having absorbed gallons of Flavour prior to serving, this was certainly giving it back.
With the retained Masala, the Hector was living the dream, the Dry Curry of choice. In time the remaining Masala was added to ensure all the Rice could be eaten.
Boneless, no Whole Spices – was noted. I subsequently spotted Coriander Stems and then the tongue isolated what turned to be a Green Cardamom, thankfully not another piece of stray dentistry.
How is the food? – asked the chap.
I know my Punjabi Curry, and this is wonderful!
A smile. We were onside.
Back to the eating. How had this wonder been achieved? Why was it so special? To borrow a detested piece of terminology from the sister Blog, – Mouthfeel. There was a rounded sense of pleasure on the palate. Tastes, Flavours, Textures, it was all happening. A new chapter begins here, a new yardstick by which all shall be compared.
The end was in sight, this period of absolute pleasure would draw to a close. Just how good was this Curry?
Shkoor, Moiz, Bill, Rizwan, Mr. Baig, I doubt if anyone is going to serve me a better Curry in ’24. I can be sure of one thing, if Friday’s Goat Curry at Shalimar of India was a candidate, this was definitely the best Curry the Hector has had in the United States of America, never mind East of The Rockies.
Now imagine it served on-the-bone!
The Bill
$21.49 The Punjabi Korma was suddenly $13.95. $25.00 (£19.69) was paid .
The Aftermath
With more newcomers having arrived, I took my time to go up and present the Calling Card. As I did my spiel so I realised, this was not the same chap, clearly a brother, and likely to be the Chef who had cooked this most memorable Curry.
With Marg confirming – that’s not him – there was no option but to withdraw.
Curry Leaf, Albany NY, it has to be tried to be believed. The Punjabi Korma comes highly recommended, the rest of the menu, well, who cares?
2024 Menu
Day 73, a Friday at 11.45, how often does the Hector seek out Curry when those who cook it best are often elsewhere? 
Shalimar was empty as Marg and Hector entered. A chap, suitably attired for the kitchen, greeted and let us choose a table – the window or where you like. 
The menu was brought along with cold tap water, poured from a pitcher which we were not getting to keep. More was quickly summoned, a bit warm outside already. 
Marg had been out earlier and had her version of breakfast. Immediately before coming to Shalimar, we had ice-cream at, the factory aside, the source outlet for Ben & Jerry’s. No Dessert at Shalimar then. Samosa ($5.00) and a Salad ($4.00) for Marg. 
Two pyramidal Vegetable Samosas, well filled, but no Salad to accompany. Where was it?
In time it did arrive, quite a plateful and sliced Carrots aplenty. Note to Chef: grating of course makes such a difference when adding Carrot to a Salad. 
Two good Samosas with herbs, potato and peas mixed well with an abundance of Salad. The Samosas were flavoursome. I loved the raw carrot and made it an enjoyable lunch. 
The Rice, featuring some Cumin, was a proper portion, well judged, manageable. 
The Meat was on-the-bone, a crucial feature that had not been discussed at the time of ordering. Topped with Fresh Coriander, the Masala was screaming – Desi – Tomato Seeds easily spotted in the mash. 
There’s always the moment of trepidation. I refer back 
When Spice and Seasoning register simultaneously, and both are perfection, a Curry has a chance of impressing the Hector. This was a Curry in a hundred, absolutely spot on. The Flavours were immense, and I’ll point out that Bier Scores have become difficult to judge with bunged sinuses. 
see inside the kitchen to know that this has been cooked and allowed to rest as is the case in my favoured Curry Cafes back home (
Our chap took the payment, and just about appeared to understand the significance of the Calling Card. He was keen to tell us about the – Sunday Lunchtime Buffet. That we are moving on tomorrow passed him by.
India Palace (565 Congress St, Portland, ME 04101 United States of America) looked like the best place in town for Curry-Heute. The menu at least gives some recognition to Punjab. Also, Marg and Clive’s favourite Dishes featured. We assembled outside for the 14.00 opening. 
Keema Mutter ($20.00) for Marg with a Chapati/Roti ($4.00) then Gosh Daal ($20.00) with a Keema Naan ($6.00) for Clive, was a given. Lamb With Mix Vegetables ($21.00) is something the Hector has been craving for some time. This left Maggie, who has a history of poor choices. Shahajahana Murgh ($19.00), a Mogul inspired Chicken Curry? At least the given description of this Curry read well. 
All Mains come with Rice and Chutneys. Marg tried to opt out of having Rice, but was advised just not to take any. Simples. Medium – for the ladies. British Hot – for the chaps. There was a – Hot-Hot – option, we shall never know. I did enquire as to the exact Vegetables in the – Mix. On showing a photo of 
A few customers came to collect Takeaway, otherwise we were the only customers of the hour at India Palace. The décor gave an impression of the orient without being OTT. This was very much a restaurant. 
This was everything the Hector has written previously about Chicken Curry. If you order it, and deliberately ask for a lower Spice Level, this is what to expect. An opperchancity to repeat a Curry-Heute tagline: there ain’t such a thing as a Chicken Curry. The Creamy Shorva required Rice to accommodate it, way more Rice than Maggie had intended eating. Maggie:
I thought the place was a little dark perhaps so that I might not notice my skewered chicken lumps. This was thinner than soup, watery. It was OK, I should have gone one spice level higher. 
The presented handi had the appearance of containing straightforward Mince and Peas in gravy. Hector took a Soupçon, QED, there wasn’t much Spice here. The Syboes Topping was the only thing that suggested – Curry. This was way too wet, a Punjabi Keema would never be served like this. By now, we had got used to – Bangladesh – in big letters under the glass on the table top. Marg:
I enjoyed my Masala Tea before and during the food. The Keema Mutter had peas and coriander throughout and a good spice level. The sauce was fairly thin. Plenty mince to go round with my doughy Roti. The spoon helped me demolish the whole dish. 
Served in a handi with the Syboes Topping, things were looking up. The visible Lentils gave the Masala the required viscosity. This was not Shorva. 
Despite his Keema Naan being a meal in itself, Clive had Rice here too. A substantial meal. Clive:
I’m glad I went for one – hot – not – two. A good level of spiciness, slightly soupy but not as Maggie is describing. The Keema Naan was OK, not remarkable, better than some I’ve had. It had some real meat in it. 
The light brown Masala suggested the addition of something dairy, but this, thankfully was not a Creamy Curry. Again, a Syboes Topping, maybe they don’t have access to Fresh Coriander? Large pieces of Lamb protruded from the Masala, a hefty array of Vegetables was in there also.
The Spice Level and the Seasoning immediately impressed. The desire for a bit of a challenge had been correctly conveyed to the kitchen. An Earthy Flavour prevailed, already I was certain that this Curry had the potential to provide satisfaction.
The Lamb was Tender, but had not been given time to absorb the accompanying Spices. The varying Textures of the Interesting Vegetables impressed. Each had been cooked to the appropriate level, some firm, some soft. This is why the Hector is always on the lookout for a Curry with Mixed Vegetables, or better still, a share of a Vegetable Biryani. 
Masala to match the quantity of solids, the sense of having – Curry – was maintained to the end. With no Whole Spices in the Masala, this was probably as Mainstream as Mainstream can be. With many boxes ticked, however, this Curry proved to be a most satisfying meal: Spicy, tasty, filling.
The Calling Card was presented to whom we were to establish as Mohammed, father of Khazi. Khazi and his mother, peripherally seen a la – Still Game – do the cooking. Khazi engaged with enthusiasm, something that has not been the case in many Curry-Heute reviews on this trip.
The family of three have been in situ for three years, the actual Curry House for twenty. Having taken over the premises, they updated the menu. Putting – Punjabi – on the menu might have been an anathema, who knows. Had I not read this before coming, I probably wouldn’t have chosen this venue. 
Day 65 – A Day To Remember
Karahi Point Oakville (2501 Hampshire Gate Unit 8A, Oakville, ON L6H 6C8 Canada) was the chosen venue. Oakville is situated to the west of 
We arrived at 17.40, Karahi Point Oakville is located in a suburban retail park, there’s another Curry House – two doors down. We were the first diners of the evening. A young waitress led us to the booth seating to the left. The next two sets of diners were sat immediately beside us. Less walking for the staff, or is it better to create a – community? Meanwhile to the right, the vast, empty seating area had portal-like decorations which may, or may not have, been inspired by a certain Star Trek episode written by Harlan Ellison – The City on the Edge of Forever. After today’s visit to Niagara Falls, this felt apposite. 
There was the choice of viewing the menu by QR Code, or seeing the physical entity. The Hector favoured photography over screenshots. The availability of a – full portion – of Lamb Karahi (CAD57.99) had caught Hector’s eye long before arriving in 
Knowing Marg would share, the Karahi Gosht, served on-the-bone was the pull factor. Joe was on board with sharing this also, this meant an Interesting Vegetable could be ordered also – Mix Vegetable (CAD12.99). This could have markedly improved the previous two Curry experiences. A Butter Naan (CAD2.99) and a Roti (CAD2.99) should be enough Bread. $2.99 for a Roti, are we in Aberdoom?
Helen was happy to nibble on Bread. Three drinks were ordered to complement the jugs of not so chilled water: CAD2.49 for a cola, CAD3.99 each for two small bottles of Sparkling Water. OK, the Perrier was imported, perhaps we should have asked for Club Soda and drank Canada dry. 
Lightly Spiced Onion plus a Raita with the mushy 
A chap wheeled a trolley to our table. Helen’s Tikka on Rice, a massive portion of Basmati, and Butter Chicken. Not the best of starts. Our waitress was on hand to confirm that the Curry was – to go. It’s a while since Hector sent a Curry back, the last one was a Chicken also. 
A Yoghurt Sauce smothered a massive plate of Salad on top of Chicken Tikka which in turn was on a bed of Basmati. Potentially, there was a a lot of eating here, but sadly, not for Helen. One taste of the Tikka and this was set aside. 
Topped with Ginger Strips and a threat of Fresh Coriander, no sliced Bullet Chilies, this was not the largest of – full – portions encountered. Served in a traditional karahi, the Meat, on-the-bone, protruded from the not too excessive Masala. The Masala was in the correct ratio to the solids. Thick, and somewhat fibrous looking, Meat pulp was visible here. This was already proving to be the most authentic Karahi served to Hector since Day 20 at 
Topped with some Coriander, this was exactly as hoped for, perhaps with an imbalance of Carrots. Potato, Sweetcorn, Peas and Green Beans were also in there. The Masala was a bit on the runny side, and may have been the source of much of the Oil which gathered on the dinner plate. Time to eat.
On dipping Bread into some of the Masala left in the karahi, the sweetness of the Naan drowned the Flavours of the Curry. The lack of Seasoning in the Masala then became evident. Addressing what was on the dinner plate, the fibrous Masala was not giving anything like the depth of Flavour hoped for. The Peshawari Karahi had made it clear that Tomatoes would feature, here it was more difficult to identify a Tomato-based Masala. With – Charsi – mentioned elsewhere on the menu, the Hector was not taking the risk of being served a thin Tomato Shorva. 
I had already been made aware that the Spice level in the Mix Vegetable was appreciably above the Karahi, it was. The Carrots were approaching mushy, off-putting to my fellow diners. These were giving off their natural sweetness which is paramount to creating the sought after distinctive overall Flavour that a Vegetable Curry can achieve. 
Three out of four happy diners. The Takeaway had already been brought to the table, the surplus Raita and Chicken Tikka had to be packed. Here, one fills one’s own containers. 
I had already seen the Butter Chicken as served in the restaurant, the spiral of Cream had long gone. I cannot say this looked particularly appetising, but those who like Chicken Curry no doubt like this sort of thing. The quantity of Rice was a la Continental Europe, way too much for one person. Jillian:
The fourth day in Chicago, another opperchancity to add to the worldwide coverage of 
Karahi Corner Restaurant & Catering House (2658 W Devon Ave, Chicago, IL, 60659 United States of America) was intended to be the locus of 
On Friday, it would have been Mutton Karahi – Bone ($28.99) which the Hector would have ordered. Not being a Friday it was a good day to have Fish – Fish Karahi ($15.99). Where in Europe is a Fish Curry this much cheaper than Mutton? Fish Curry (£16.99) was in the – Curry – section of the menu. I should have asked the difference, again, when is Karahi cheaper than – Curry?
Without a proper service counter, the business end of the room appeared a bit ad hoc. I saw a flask – $2 Tea. Marg enquired and soon had a polystyrene cup of Chai, followed quickly by another. This confirms Marg’s enjoyment. Milky Tea in a polystyrene cup is not how the Hector drinks his Earl Grey.
These could well be the most massive pieces of Pakora served to Marg, though 
Accompanied by a Tamarind and a Mint Dip, Marg tore in. Ketchup? Untouched. It was clear that the Pakora had been freshly made, no double frying here. Potato was noticeably missing, these were made from Onion and what Marg took to be slivers of 
The Buttered Naan was round and served in quarters. Why does Hector not insist on whole Bread? Risen, puffy and with burnt blisters, this was a decent Naan. 
If this was Karahi, then I have to further speculate as to what the – Curry – would have looked like. This was as – Soupy – a Karahi as I have encountered though the Masala was far from Shorva. I am having to think hard as to why this actually was – Karahi. The abundant Masala did appear to be Tomato-based. The quantity of White Fish certainly impressed, and given the price demands comparison with a UK Fish Curry portion. The
The first dipping of the Naan was invigorating. There was a Fishy Flavour, not to be taken for granted, the Spice would build, there was something – tangy – in there. The food was hot, even hotter than 
The Bill
Day #59 finds Marg and Hector in Chicago, Illinois. As if there was another Chicago of note. The Windy City – a fine place therefore to indulge in the consuming of Hector’s favourite cuisine. Research showed a cluster of Curry Houses to the north of the city along Devon Avenue. As the bus took us along this axis from Loyola – Red Line – station, even the Hector was unprepared for what is in effect – Chicago’s Curry Mile. Two venues had been picked out, both Pakistani, the first was closed as we alighted from Bus 155 at 13.00. Friday prayers, the Hector wasn’t thinking. 
In the spirit of 
Nearly three weeks in the 
As fellow diners departed, so I was able to capture the extensive layout of Sabri Nihari. This is some place, reminiscent of 
Marg had envisaged a Starter-sized portion, this took her aback. Four large pieces of white Fish were smothered in Spiced Onion, then there was the three rings of green. The latter were taken to be 
The Naan was served whole, almost. The score across the centre had not not quite halved it. An elongated teardrop, this was the sought after Tandoori Naan. Risen, particularly on one side, the big burnt blisters confirmed the efficacy. 
The weight of Curry was not declared. This looked, and felt to be way more than the half kilo. There was easily enough for two here, and Marg was not going to be helping out. 
The first dip of Naan into the Masala revealed the big Punjabi Flavours, this was wonderful. The depth of Flavour here impressed, the Seasoning was perfection. As the Spice slowly built on the palate so the complexity of this Karahi revealed itself. There was a lot going on here. The taste of home with a Peppery edge, glorious. 
At the halfway point it was time to take stock. No way was I going to finish this, taking the remainder home was not an option. Marg thought we could give the leftovers to someone needy, but there are far fewer people on the streets of Chicago compared to Seattle and 
Tap water was dispensed midway down the room on the right. We were told we had to take – Table 2, on the far wall. Why this was crucial was as yet unknown. 
The Dosa had been cut into slices, the presentation was not actually bad. A Sambar, Chilli Sauce and a Raita were included. As with her last Dosa at 
The interior of the Dosa was a suitably thick and dry Curry. Today, just Mince, no Aloo had sneaked in. There was a lot of eating here, decent value. 
A fairly dry, tasty mince, but no big flavour. 
The Naan was served in bits. I didn’t ask for it otherwise. Thin, a bit peely-wally despite some semblance of burnt spots, hardly risen. OK, nothing special. 
The Masala was a rich red colour, too red for Tomatoes alone. With no sign of seeds, from where was the –
On arranging the Meat over the Rice I had counted to double figures, again no issue with quantity v cost here. All the Goat cuts were on-the-bone, large pieces, Sucky Bones too. As is the norm, I am still learning here, sinew remained, par for the course with Goat.
As is the ritual when having Bread and Rice, I had retained some Masala in the serving bowl for dipping. Not a pleasure today. Out of nowhere came a blast of another Flavour – Coriander! I never saw it but it was an oasis in this Nevada Desert Curry. 
I fetched more water, it was warm. Really, it’s 35
Four nights in 
After Wednesday’s outstanding 
Being Marg’s first visit to 
We were here – to dine – and so the food Order was relayed. Chettinadu Lamb ($20.99) for Hector, and Lamb Dosa ($17.99) for Marg. The iced water provided would suffice, and as I explained to Anila, this would be left mostly untouched until after my Curry. It’s madness drinking water with Spicy food, or anything else for that matter. Children resort to milk. 
At 
What evoked the sight of a red shark fin protruding above the rim of the karahi, was actually a dried, red, smoked Chilli. This is always Hector’s marker, a decent Chettinad must surely follow. Unearthing a further two whole Chillies, wonderful. Of course, only a fool would eat them. These impart Flavour, and Flavour is what Curry is all about, not causing discomfort. Anila had remarked at the point of ordering – You like your food spicy.
The Masala was approaching a Shorva, a distinctly different style of cooking to the Punjabi Karahi which prevails in 
With pleasure coming from all directions, the receptors were in overdrive, One simply does not wish a meal like this to end, especially when one knows that a lottery win aside, the chances of a return to 
Marg’s Curry preference is always a single Chapatti to accompany. By ordering a Dosa she had deliberately omitted the Rice and the mass of Bread. Here was a paper-thin Rice-based Bread containing both Lamb and Potato, or Aloo Gosht!
A large, crisp, rice-bread encased my Lamb Curry. An ideal meal with plenty tender meat and potato. In terms of flavour it was a great Curry. I didn’t add the sauces, I felt I didn’t need to, it was moist enough. 
Anila has been approached to appear on TV shows. I mentioned what happened to our own humble British lady of Indo-Pak origin who entered a televised baking competition, and is now a major celebrity. Nadia – Anila is well aware of this lady’s fame and fortune, and prefers not to go down that route. Family is all. 
Despite our protests, there was an inevitable conclusion to our meal.
The Deli, we were taken a few metres up the street to Chili’s Deli & Mart. On the right hand side at the entrance lies an array of kettles, Takeaway is on offer. Along the left wall was every Spice in the book. I noticed the boxes of mixed Spice and expressed my belief that too many Euro-Curry Houses simply chuck in a box and get away with it. Adjacent to these were the Whole Spices and Herbs.
Day #50 of Marg and Hector’s – Round The World in 80 Days. Nothing in life is certain, however, Hector always knew that if a return to 
It was 18.10, this sunny evening, when Marg and Hector arrived at the premises. Curryspondent Tracey had informed me that, since 2018, 
The waiter led us to table one adjacent to the Lunchtime Buffet set up. The lady bringing out the food was not the one I was introduced to on 
Main courses are served with Rice and the choice of two Paratha or Chapatti. 
Quiet when we arrived, the place was rapidly filling. With the student, and lecturer population in this neighbourhood, the intelligentsia are going to quickly recognise quality Curry, decently priced. Then there’s the Buffet, I have already resolved to return Friday lunchtime. Buffet, not Hector’s norm, but it will be a new experience here, and an opperchancity for Curry-Heute to be more comprehensive.
Behold the feast!
Hector’s Chettinad yardstick – is there a whole, red, Dried Smoked Chilli? 
Level 4, spot on! The Smoky Blast was just as anticipated, wonderful. Spice, Seasoning, Smokiness, classic South Indian Fayre. The appearance of the Masala took me back to the early days, for Hector this is the 1960s. A Masala can look so good, it just has to be so. Not Soupy, not Oily, but still managing to be – rich. There was a sense of Tomato in there.
The Parotta was dipped oft in the Masala, deliberately held back for this purpose. Then there was the Masala soaked Rice. This was a three ring circus, so much happening. There’s more.
Under the lights, this had the same rich – redness – as the Chettinad, misleading. This Masala had a much browner hue. Strips of onion had been cooked in, towards pulp. A bit too close to Hector’s last, and
A slight sweetness – was an early remark by Marg.
I had been watching for any sign of the Hostess from 2018. From the kitchen a familiar face appeared, briefly. Calling Card in hand, I asked the waiter if I could speak to her.
Hector’s choice for a 
Five Rivers Indian Cuisine (2245 Judah St, San Francisco, CA 94122 United States of America) is way to the west of Downtown, so dragging Marg that far out did not immediately appear likely. Cue a conversation with an Indian chap at The Crafty Fox, and The Golden Gate Park and Botanic Gardens were added to Marg’s wanna’ go list. Five Rivers lies a couple of blocks to the south of these.
Tram N takes one to the door, prior to this there was the matter of ticking off a certain red bridge. Eventually, and certainly hungry, it was 16.30 on a Sunday afternoon, the perfect time for Curry.
A young chap appeared, menus were provided, one for Curry, the other for Mr. Singh’s Pizza. We have succumbed to Pizza twice on this trip, as yet no Burgers. 
He did not appear to know what –
I may have got through.
The Naan was pathetic. Quartered, even whole it would have looked feeble. Thin, not risen, and only beginning to show the required blisters.
This was not what was hoped for. A Dry Karahi with a Thick, Minimal Masala is what the Hector was expecting, not Shorva. Then there was the Onions, lots of them, too many. A Karahi with lots of Onions, heaven forbid what they would have served if let loose on the 
It’s just as well there was Rice, using the Naan to eat this alone would have made a right mess. Ten big pieces of Meat were arranged on the Basmati, a decent portion. The moment of truth.
From whose – Book of Curry – was this a Rogan Josh? There are two interpretations, the cursed modern – Creamy, or the Tomato-rich the Hector grew up with. What was this?
Plenty pieces of lamb of varying sizes. I had to cut up a few. A rich tomato-based sauce. (how did Marg come to this conclusion?) 
The Bill
