Day 80, OK, Marg and Hector completed the grand – Le Tour Du Monde en 80 Jours – yesterday. Mindful of Michael Palin’s damp squib conclusion to his equivalent televised sojourn, the Hector was determined to mark the end of ours with a bang. Invites were sent out weeks back, after two call-offs, ten still managed to be at Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP) for 17.00, or thereabouts. This also marked review #150 of Yadgar, most of those present today were here for Yadgar #100.
Ordering too little was a worry, ordering too much would be an embarrassment. Four kilos were therefore ordered as Dr. Stan, Marg and Hector awaited the overnight flight from Boston’s Logan Aiport to Heathrow on Wednesday. Three kilos of Goshat Karahi (£30.00) were ordered, two on-the-bone, one boneless. Six years ago, Shkoor, Mein Host surprised us with an Aloo Karahi Gosht complete with Olives. Having been deprived of Olives for the vast majority of our trip, a boneless Zaytoun Karahi Gosht was requested, not on the menu. It was decided to keep this as a surprise, it would catch a few out, even the Hector.
To complement the above, the Vegetable Curry of the day was requested in addition to the customary array of Starters. The veritable Yadgar Feast, tried and tested, and explaining the large turnout.
Shkoor was front of house to greet and monitor our assembly. Alan expected to be ten minutes late but wasn’t, Chapatti John was deliberately so. Martin’s preference was for – Boneless – so I ensured he would be sitting beside Chapatti John who recognises that no bones means more meat. The young waiter came to take the Order, he may have been relieved when I assured him that it had already been placed. He did sort Drinks, the majority having Mango Rubicon, just the one each as it happened.
Plates of Spiced Onions were brought to the table first. Not much happened thereafter. It was approaching 18.00 when things truly got underway.
Poppadoms were hailed, the medium for eating the Spiced Onions. Plates of Dips were brought with the emphasis on the warmed, red – Chilli.
Two plates of elaborate Salad, featuring Olives were presented. Alan and Stewart were not happy to see Cucumber, a minor issue, pick it out.
Two platters of the real Starters then made an appearance, Chapli Kebab and Fish Pakora, the Yadgar stalwarts, were accompanied by Shami Kebab. The latter have never been a particular favourite of this commentator, however, today these packed a serious punch. As we tore in, so two small plates of Chicken Chat arrived. Last in line, Steve missed out.
More were summoned and duly arrived. The Feast was well underway.
As Steve remarked later – we could have left after the Starters.
This variety of Tastes and Textures is what the Hector has been missing on his travels. Real food at last. The last piece of Fish Pakora came my way, how I have missed it. I’ll be returning soon for more of this delight.
Chicken Chat, i.e. Chicken Wings, I’ve had quite a few in the last few months. No more American Sauces, we’re back in the real World.
The table cleared, Shkoor confirmed that we required a break. Time to digest, a key part in facing up to what was to follow.
Zaytoun Namkeen Karahi
The – surprise – kilo was the first to arrive, the Zaytoun Karahi. The Olives appeared to baffle some, and were correspondingly not so welcomed. What surprised the Hector was the telltale paleness of the Masala, this was a Namkeen Gosht Zaytoun Karahi! The – White Karahi – Salt & Pepper only, well Green Chillies too.
I had asked for this to be – Boneless – such that everyone could try it. With a definite – kick – this would prove to be the Spiciest of the kilos. I suspect that those of us who knew what it was, appreciated the legendary White Karahi most.
There was plenty of time to study this creation, the means of conveyance had yet to arrive.
Whatever the hiatus, the platters of freshly made Chapattis (£0.70) eventually made their appearance. Only a scrap made it as far as Hector initially, I wonder who had purloined them? Chapatti John would later describe Yadgar’s as his – Desert Island Chapattis.
Goshat Karahi on-the-bone
The signature Karahi at Yadgar, two separate kilos, topped with Coriander and Ginger Strips. Back in the field of Tomato-based Masala, this had the colour everyone at least recognised.
Goshat Karahi – boneless
Similarly presented, I’ll accept there was more eating in this version. Two sharing this might struggle, we had plenty of mouths.
After the three versions of Karahi had been divvied out, I must admit, there was not an excess of food on my plate. Maybe the – fifth kilo – could have been justified. There was a consensus that the on-the-bone version was giving more Flavour than the boneless. Not that this was ever in doubt.
The Tenderest of Lamb, giving of Flavour. Minimal Masala, the classic Karahi Gosht, and markedly different in hue than those which have featured on my travels. Hector was home. As shall be seen below, some who have been here oft found today’s Goshat Karahi to be less powerful than in the past. Chef Arshad may be no more, I shall have to enquire, but certainly no sign of the Maestro today.
Having settled down to what was on my plate, I had totally forgotten that more was to come. There was an appreciable gap before the arrival of the Vegetables.
Aloo Gajar Matar
Potato, Carrots, and Peas Curry, when Hector dines alone at Yadgar, this and Fish Pakora has proven to be an excellent combination. Who needs meat?
As has been written oft in these pages, the intensity of Flavour from this Vegetable creation never fails to impress. The Yadgar Taste – so prominent, the mystery remains as to how so much intensity of Flavour can be achieved, though the Hector will always nominate – Carrot – as being the key ingredient. The Yadgar Secret, and not from a jar, as Hector likes to tease.
Saag / Palak
Gemüse is what this would be called in Deutschland, this was Spicier, of course. Not to everyone’s taste, Dr. Stan was straight in there. A Soupçon was sufficient for the Hector.
With everything now on the table, there was a further order of six Chapattis. Hector managed to acquire a decent wedge of hot, straight from the kitchen, Chapatti.
The waiter took two empty karahi away, much to Stewart’s chagrin, he had his eyes on mopping up.
Bread is all that remained at the end, oh, and some of Howard’s dinner. These were duly packed and taken back to Helensburgh.
I had asked Shkoor to – text me a number, towards the end – He duly did so. For a change, no inverse haggling.
The Bill
£219.00 For simplicity, I had asked everyone to bring cash. The tip rounded the amount up to an obvious number.
The Aftermath
When are we coming back? – was already being asked. Hector’s Curry Shekels will have to be spread around a few other venues before this happens.
Our thanks to Shkoor and his staff. Naveed was kept too busy manning the Takeaway to engage today.
I asked for some words from my fellow diners. Ten diners, ten points of view.
Chapatti John
All the food was great although a slight less intensely flavoured curry. Possibly a new recipe. While still great not as scrumptious as previously had. Chapatis were of the highest order
Stewart
Vast amounts of food, a surprising array of flavours, and some good curries to indulge on.
The only issue was the table was so overladen they took the karahi away before I could mop it clean with a chapati?
Dr. Stan
The karahi was as excellent as ever with a great blend of spices and pleasant kick. I don’t know what the other curry was but it was overwhelmed by the karahi. Good starters and welcome vegetable sides.
Howard
I will never get blasé about the food and kindness at Yadgar. As ever, for all the great food on offer, and it was brilliant, the lamb on the bone still stands out as particularly special. Big, big flavour that has never disappointed.
Alan
Was a pleasure, thanks for the invite.
Quite a banquet, lovely fish pakora, chicken chat and chaplis, the veg dishes were very tasty and the spinach had a good kick. The main events were lovely but not as rich as previously experienced, maybe more seasoning would have gained the WOW, also was a lesser kick than before. Excellent hosting by the boss, great company , loved the chaps!
Have I said lovely enough?
Better than saying …..
Steve
The range of starters were tasty with a good variety of flavours.
The curries were not to Yadgar’s usual high standard. Although the meat was perfectly cooked and seasoned, for me, it lacked depth of flavour and spice.
The vegetable sides were enjoyable but I felt they should have been served alongside the meat and not 10 minutes later.
Jim
Great curry, good laugh with the chaps. Give us a shout when the next one is.
Awesome, but on the bone wins hands down, the flavour is more intense than off the bone.
Archie
Enjoyed the meal and the company. Poppadoms were delightfully crispy and spiced onions were tangy and sharp, the perfect partner. The fish pakora was beautifully cooked and lovely with the heated red sauce. Chapli kebab and other thing (aloo tiki?) were melt in the mouth gorgeous. Both Karahis were amazing. Although the white one had some unnecessary ballast in it (olives)? Really enjoyed it all and thanks again for invite… I’ll come again ?
Forgot to mention the aloo gobi – amazing, how do they get that flavour into veg? And the palak was excellent too.
Final thoughts – a bit disappointed that John could only put away 3 chapatti’s.
Martin
An enjoyable evening in good company.
Who was he out with?
Day 75, 
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.
The Curry Leaf menu featured Punjabi Korma ($12.95), why had the Hector not found this previously? Hopes were raised further, Tandoori remained the fallback. I had a photo of the 
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 
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 
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.
Shkoor,
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.
