Shalimar Restaurant (532 Jones St, San Francisco, CA 94102 United States of America) was ignored back in 2018 in favour of Chutney Indian Restaurant across the street. What a mistake to make.
Day 46 of this trip and once again the rain has followed us, always eastwards, something to do with which way planet go.
Despite putting our clocks forward by three hours yesterday, dining today at 12.25 was not an issue. Alaska Airlines had not fed us, and there will be much more about them in Bier-Traveller. There has been much discussion with Curryspondent Bill as to where Hector should use the two opperchancities in this second, and final visit to San Francisco. Shalimar offer Goat Karahi ($14.95), there’s always the hope that authentic Pakistani fayre is what will be served.
Two tables were occupied as we took refuge from the incessant rain. Seven diners, another two would arrive. Nobody was dressed for the weather except Marg and I. Don’t they have brollies here?
The menus were brought, not a great departure from a Mainstream Curry House. Having studied this and made our choices, nothing. We waited patiently. In time I stood up, a different chap behind the counter acknowledged and took the Order. One goes up to order, one goes up to pay at the end.
Marg, sporting the cardigan which subliminally is worn when going out for Curry, was having her norm: Aloo Keema ($12.95). We would share a Naan-A-Akbar ($2.00). The composer of the menu can call it – great – we shall decide.
Tea on the menu, Marg ordered one, which was soon, two. It was help yourself, we didn’t know at this point that the tea was complimentary. Marg did bring a pitcher of chilled water from the fridge.
And so for the wait, not just for the food, the rain was predicted to stop @14.00.
Basic, cheap and cheerful, may be how to describe Shalimar. One does not come here for romance, one is presumably here for the food.
The Naan was a good size, enough to share, and finish. Round, served whole, there were a few perforations towards the centre. Despite this the Bread had risen in parts, light and fluffy, an excellent Naan.
Goat Karahi
Served on-the-bone, as true Karahi Gosht should be, there were six massive pieces. Let’s get the only criticism out of the way – the food could, should, have been served warmer.
Just look at that Masala! One could tell immediately that this was the business. Flecks from Yoghurt were mixed through what had to be a Tomato-based Masala. Then there’s the Oil separating on the periphery, Hector was home.
The first dip of Naan into the Masala revealed a – killer Flavour. The Spice was there and would build some more. Again, sensibly pitched as was the Seasoning. This Masala was the real deal.
Given the size of the pieces of Goat Meat, it was a case of picking them and gnawing. OK, there was the occasional piece of sinew. Big bones and ribs, no messing about. Fun. Alternately, the Naan was used to convey the Masala, how happy was this Old Hector?
The Desi Flavours one expects in a Karahi Gosht were present, there was a blast of Clove. Sliced Bullet Chillies had been well cooked into the Masala. The occasional Coriander stem was discovered. Here was the complexity of Flavours I have missed. I have eaten more than my fair share of Asian food in the last month and a half, its simplicity has been foiled. Curry is where it’s at, especially when one gets served something as wonderful as this.
Then there was quite an aromatic aftertaste. Where had that come from?
Aloo Keema
A dry Keema, in terms of no needless Masala. Given the quality of the Karahi, it was no surprise when a genuine Aloo Keema was presented. This had one significant difference, Marg assured me there was Keema, and pieces of Chicken also. This I hadn’t noticed whilst eating, far too busy, but this may explain the lighter colour. The presence of whole Spice marks a meal, Marg pulled out a Black Cardamom. Her verdict:
The dish had very little potato but was full of mince and very small pieces of chicken. It was full of flavour and a joy to eat. It had the right tantalising blasts and was not too spicy. It was just great.
Has Marg been at the – Frosties – again?
*
The Bill
$32.44 (£25.93) More, when the tip was added. The American way.
The Aftermath
I introduced myself in the usual manner. Mein Host was Omar, once he had the Calling Card in hand, I think the penny dropped. Marg was checking the facilities when Omar sent his assistant to fetch a cup of Mango Lassi from the fridge. Reward in advance for what was going to be a positive review. This was easily the best Curry the Hector has had in San Francisco.
The rain had abated on schedule, time to play on the tram-streetcar-cable-car.
2024 Menu
In the spirit of why does a birthday have to last one day only, another Curry felt justified. There was a Curry House minutes from our hotel in Ala Moana, a lunchtime visit was agreed upon. Somewhat peculiarly, Bombay Palace Restaurant (1778 Ala Moana Blvd, Honolulu, HI, 96815 United States of America) finish their two hour, midday session at 13.30. 
Hector rarely eats Curry before this time, but with sleep patterns still awry, one could be squeezed in. There was a determination to visit Bombay Palace, research had narrowed down the array of Curry Houses in Honolulu to here and yesterday’s 
Marg was not having Curry, House Salad ($7.95) and Chai ($5.95) would suffice. For Hector, the 
It’s a while since I had to pay for Basmati, here a two Dollar charge, fair enough. Perhaps it was this that put me off ordering a Naan ($3.95), or more likely the time of day. 
With full view of the otherwise empty restaurant, there was no need to move from my seat to capture the setting. The open kitchen was partially obscured, one chap appeared to be doing all. 
House Salad
The Masala clearly had a good dollop of Dairy in there. Thankfully, this was not what the Hector would consider to be a Creamy Curry. 
The Spice Level impressed from the start, – Hot – had been asked for, this was well judged, enough, no need to go too far. The Seasoning was within acceptable parameters, maybe more would not have suited this Masala. One Flavour was making me think Euro-Curry, then things became more complex. A few Cumin Seeds had been mixed through the Rice, I waited for these to kick in, nope, but there something going here. Earthy but aromatic – was noted next. How does all this come together?
So, a slightly more Creamy Curry than I would prefer, but by just a tad. An Earthy Flavour with the likely addition of my favourite Herb, this was proving to be a worthy Curry. 
The Bill
A whole week without Curry! Time to make up for it. Today is a day to celebrate, it’s Hector’s birthday. Traditionally, Marg takes Hector out for a big meal, Curry of course. Today was somewhat different. 
The early rise for the trip to Pearl Harbor, Marg’s birthday present to Hector, meant there was a siesta thereafter. It was late afternoon when we set off for Waikiki, a half hour walk from Ala Moana. We located Desi’s Indian Curry in a backstreet eatery, Kiosk 2 in the Royal Hawaiian Dining Plaza. It’s just as well this was not Marg’s birthday treat. 
Hector was still taking photos of the menu and surroundings as Marg approached the window in Kiosk 2. She ordered: Butter Chicken (£18.00) (medium), the national beverage ($2.00), and Chai ($4.00). Rice is included with Mains. 
The Hector presented and added: Goa Fish Curry ($18.00) a Naan ($3.00) and another can of cola. 
The Bill
The Rice was exactly the right amount. No wastage. 
At first glance, I assumed Marg’s Curry was mine. Nope, the Hector had ordered the yellow one. This was as Soupy as Curry can be, remote from the favoured Desi Karahi. The Yellow Sauce, fortunately I was saved from the curse of the Big Onions. The sense of humour was being tested. 
Tilapia, at least I knew this was a worthy Fish, and there was plenty of it. Well cooked, the integrity was maintained then easily cut with the plastic spoon. Flecks of red were strewn through the Masala, Chilli of some description. Consequently, there was a good – kick – but the Curry lacked Seasoning. There was no hiding the Coconut, but this was far from a – Sweet Korma. I was about to accept this Curry for what it was, then I realised the means for bringing out all the Flavours.
The Buttery Naan had the Seasoning, by dipping this in the Masala, there was a dramatic resonance on the pleasure sensors. A Curry of two halves, once the excess Masala had been taken care of, so there was something resembling a – Dry Fish Curry, way better. I cut the Tilapia into flaky pieces, apart from the colour, this was approaching the Fish Curry the Hector seeks. Now there was nothing not to like. A decent Fish Curry. 
Marg is the expert here, Hector abhors this creation. Orange, Soupy, this is what those who like this style of Curry enjoy. Four big pieces of 
Marg’s words for the day:
We stacked the empty plates/bowls and returned them to Kiosk 2. Time for introductions. Ash received the Calling Card, hopeful
As guests of Mark and Jude, it was they who nominated Two Fat Indians (58 Princes Street, Central Dunedin, Dunedin 9016 New Zealand). Jude booked a table for 18.30. Marg and Hector had noted the other branch of Two Fat Indians in 
This left Marg to have Lamb Railway Wala (NZ$21.90) which features Potatoes. Aloo Gosht! Mark would have the same. 
Jude was not a vegetarian when 
The seating area at the window remained unoccupied during our stay. Was this an overflow, or a waiting area for Takeaway customers? Thereafter, the décor of Two Fat Indians is informal, yet an ambience has been created that would suit – the ladies. 
The Naan was thin, cut into bits, not ideal. Still, it was the right type of Naan with a hint of blisters. Served whole, with more girth, would have made it a whole lot better. 
Shavings, possibly Potato, topped a pale Masala with pieces of Lamb protruding. Soupy Masala has not been a feature of New Zealand Curry, this maintained the standard. Thick and minimal again describes the Masala, enough to match the quantity of Rice.
The Seasoning was right there, the Spice Level built as I ate. A good start. The Flavours came across well, though if there was Methi in there it was not prominent. In terms of overall Flavour this was a new experience, powerfully-mellow, rich, pleasant indeed. 
The – medium-plus – had extra leaves on top and possibly Coconut. Nobody tells me anything. The Masala looked to be a slightly more orange version of mine. Again, Thick, sufficient, a worthy Masala. 
Marg and Mark spake thus, respectively:
With the same Topping as the La-Jawb, hard to tell them apart. How could this be so? Jhalfrezi traditionally features an array of Vegetables, and is likely to include that which for once I shall not name, but 
I thought it was tasty, edible, not the best I’ve had. Not the complexity of flavours to take it to the next level. I definitely enjoyed it. 
Four content diners, this was the venue chosen by our hosts. Given the time constraints, I shall never discover what the rest of Curry in Dunedin is like.
It was Singh, Mein Host, who dealt with the payment. The Calling Card was issued, a bit of puzzlement was the expression on the face of the recipient. I suppose it’s not every day a Curry Blogger descends upon 
Dosa Kitchen (Riverside Markey 96 Oxford Terrace, Christchurch Central City, Christchurch 8011 New Zealand) was spotted a couple of days ago when Marg and Hector strolled through the Riverside Market. 
The food on display featured one Lamb Curry, yet three were on offer. NZ$24.00 a pop, including Rice. Whilst the Lamb Rogan Josh or Bhuna Gosht would have sufficed, the chance of a Lamb Kadhai was not to be passed over. 
A group of ladies manned the stand, I asked if the Karahi Gosht could be served 
We returned today at 13.00, no ladies, all chaps. I started again. The initial reply was – no. Hector stood his ground and got in a – why are you even putting 
The Bill
The Rice portion was huge, I took about half. Wooden utensils! Being certain there would be no rain this afternoon, Hector was out without the usual day bag, the emergency plastic cutlery was back in our hotel at Cathedral Junction. Marg had gone back to fetch a paper plate else there was no way of eating the Curry with the Rice.
For once, the Naan being served in bits did me a favour. A proper Tandoori Naan, lightly fired with blisters having formed. This is the type of Naan the Hector seeks.
Pyramids, a pair, the pastry looked different from the norm, more flaky. Given Marg’s description, I conclude these were Vegetable Samosas. The accompanying Tamarind Dip was totie. 
Coriander and Syboes topped the mass of Curry. Strips of Onion were visible, protruding from the Masala, hopefully – just Onion. Normally I decant, today I – piled – as much Meat as the plate could hold. There was a lot of Lamb here.
The Spice Level was as required, this Curry had a decent – kick. The Seasoning was favourable, The Flavours washed through the mouth, a good start.
I gave Marg the thumbs up, the Masala was giving quite a complex array of Flavours. The New Zealand Lamb was as Tender as I have come to expect in this land. No 
Balancing the Curry on the tray, which itself was balanced on the bar-ledge, meant it was a matter of time before I would be wearing the lot. A table a few metres away became free, much better. 
There was the makings of a very good Curry here.
Now we know.
Having studied the menu in advance, there was one Curry which could make Hector’s visit worthwhile – Lamb Kolhapuri (NZ$34.00). A South Indian Curry has yet to be experienced in New Zealand. 
Maintaining tradition, Marg and Hector would share a 750ml bottle of Sparkling Water (NZ$12.00) whilst Nick had Three Boys Lager (NZ$11.00), a local brewery he recommends. Tap water for Brine who was the designated driver, then also confirmed the other reason why she wasn’t having alcohol.
The bare walls and tables were in keeping with the – Street-food – theme Mumbaiwala presents. At least Hector had avoided –
The Naan looked feeble, four pathetic bits. The heart sank, but closer examination revealed burnt blisters. All was not lost, not 
The dark brown Masala was not as expected. Glasgow’s 
Decanting the Meat, I easily reached double figures, the hoped for – Smoky aroma – hit the senses. No whole, Dry Red Chilli, but the receptors were ready for a South Indian blast of Flavour. 
A good Spice Level, the Seasoning was a la Hector. The New Zealand Lamb was superbly Tender, not one piece was approaching pulp, yet all were super-soft. 
Golden Potato Shreds topped the Curry. Aloo Gosht then. The slightly lighter, in colour, Masala looked a bit Soupy compared to the Kolhapuri. Again, a decent-sized portion. They don’t skimp on Lamb in New Zealand. There could be a reason. 
A good level of spice in the sauce, and many pieces of tender lamb, although my first piece was gristly. A perfect quantity of rice soaked up the fairly thin sauce. I enjoyed the very thin Naan Bread. A lovely dish. 
That looks hideous.
us ordering Lamb Curry might send a message to the management. I note that in their Auckland branch, the Lamb choices are further limited. New Zealand Lamb, I only get to write this with confidence for a few more days. Nick’s verdict:
It’s brave calling a Butter Chicken, thus. Makhani is so much more. Offer Hector a Daal Makhani as a Side anytime.
It had more oomph than a normal Butter Chicken – said Brine – that was more authentic. 
The Bill
We had been ably served throughout our meal by Aman and Kripy. The Calling Card was presented at the counter after payment. Curry-Heute was outlined. I assured them once this review is posted, it will appear in people’s searches for – Curry in Christchurch. 
N
How could Hector therefore find a Curry House in Motueka and not visit? Simply Indian (130 High Street, Motueka 7120 New Zealand) as the address confirms, lies in the heart of the town, on the main street. One cannot miss it. 
Had Simply Indian opened at lunchtime, Marg and Hector would have given a better account of themselves. We had a big lunch some hours before heading up to Kaiteriteri. This was us on the return journey to Nelson. 
We entered Simply Indian at 17.15, three people were waiting on Takeaway at the counter. Having stood for a minute or two, Sabin, Mein Host, invited us to choose any table. It appears that in New Zealand, the principal staff on duty have to have their names clearly posted for all to read. 
A young waitress brought the menus and a giraffe of chilled tap water. We would order our customary Sparkling Water (NZ£11.90). A suitably large bottle. 
The waitress plonked a basket with two Poppadoms on the table. Not only did they have the much sought after Cumin Seeds, the Seasoning here was at a level never encountered before in a Poppadom. Despite having no accompanying Dip, Hector wolfed one down.
This was a veritable plateful and no way could Hector assist. A portion for sharing, I doubt if many could manage a main course after eating this by oneself. The accompanying Tamarind was put to good use. The flat Potato Pakora looked like – fritters. Impossible to say if double frying had been employed, the Beet looked the closest to this having been done. 
A full plate of crispy sliced potatoes, cauliflower and beet. The Tamarind gave a sweet tasting sauce to all the vegetables.
The Rice was also way more than a Hector could manage. I took what I thought I might eat.
A thick Masala shrouded a karahi full of Meat. This was a Bhuna. Too often in recent times, Hector has been served a – Soupy Bhuna. I counted fourteen pieces as I arranged the Lamb on top of the Rice. Many were large, great value. 
Indian Hot – there was no doubting this. Marg took a sample of the Masala, too much for her. The level of Seasoning was way below the Hector idyll. The Poppadom had set a level, a pity this had not been replicated in the Curry.
The Minimal Masala was potent, a big – kick – indeed. With no Whole Spice, there was nothing more to reveal. The powerful Flavour was somewhat one-dimensional. How one wishes a Cumin Seed say, had launched a blast of new Flavour. I’m missing my Cloves also. 
The photo was followed by me informing Sabin that Curry-Heute will probably only manage to cover six Curry Houses in New Zealand. Hector had picked out Simply Indian long before we started this mega-trip. Hopefully, fame shall follow. 
Indian Cafe, the name was right up Hector’s street. Of wooden construction, the building resembles a pavilion, as further suggested by the outdoor seating area, but there is a more robust interior. 
Do you have a reservation? – asked one of the Indian female staff.
During the wait, which was comparatively brief, Marg and Hector swapped the day’s photos. The flight here was also short, more on this on 
The sprinkling of Coconut, as a Topping, is becoming a common feature of Curry across Europe, less so in the UK. There was not enough to distort the overall Flavour of the Curry. Did the Coconut add to it?
The Masala was of the standard blended fayre. There was no sign of a Herb infusion, the occasional piece of Onion revealed itself. At this point I have to remind myself and the reader that The Indian Cafe is a Mainstream Curry House, the review has to reflect the setting: no kilos of Karahi Gosht on offer here. The Hector is having good old fashioned – Curry. 
The Coriander garnish set this apart from the Coconut above. If the Madras handi was filled to the top, this one was almost overflowing. A Soupçon came Hector’s way. There is a simple test in Curry-Heute for any Fish Curry: 
Tilapia – is my best guess for the species of Fish. The waitress never returned, so there was no opperchancity to engage. A pity. 
Marg commented, more than once, on the sheer quantity of Fish in the handi. Again, value confirmed. Marg’s verdict:
Three nights in Wellington, one Curry opperchancity, it had to be a good one. Avoiding 
Taking refuge from the heavy rain in a cafe, we then passed the afternoon at the excellent – Te Papa – museum. It was 18.30 when we returned to Indian Alley. Mein Host – Anil Kumar – invited us to choose any of the smaller tables. A table in front of the bar was a strategic locus. 
Water would be brought to the table, Mein Host asked if we preferred – Still – or – Sparkling. The latter (NZ$7.00) was the welcome choice. Still – would have been the same price, clever. 
No Capsicum.
We settled down for the wait. Marg counted sixteen fellow diners. The décor was informal, interesting Muriels (sic). 
A chap passed approached me from behind:
Songs will be sung about this.
The Vegetable Pilau had enough Interesting Vegetables: Peas, Carrots, Green Beans and unusual long White Beans. The extra Rice made sharing the Pilau un-stressful. 
Yes it’s –
The Masala was visibly different, a standard – brown – but blended all the same. Marg was able to identify individual Spices as she ate. The Laal Maas was all about heat, so maybe hers was the better choice. A Soupçon crossed the table.
Curry-Heute, the fourteenth anniversary. My thanks to all those who continue to read this Blog, and especially to Neil who does the proof-reading. As I write Neil has figuratively reached 
Today sees Hector’s first ever Curry in 
Marg and Hector are guests of Alison (& Steve) whilst in
We waited to be served, why our water was so quick to bring the menus but slow to take the Order did puzzle. With my back to the counter I was unaware of the – Order here – sign until Alison pointed it out. We approached the counter, Alison to verify her dietary requirements could be met, the Hector to ensure a kosher Karahi Gosht. Alison was happy, Hector showed photos of 
The chap, later identified as Awais, came over to the table having been to the kitchen. He was here to ensure that Alison would not be having any of the Bread. Just the five Naan (NZ$2.95) were included with the Karahi Platter. He then brought warm plates with a Modest Salad atop.
In good time, Awais assembled the food on the table. The Naan was last to arrive. Five, halved, lightly coloured, risen fluffy, puffy, these were close to the lovely Bread served in the 
Two days ago, Alison served us her own Lamb fried in Moroccan – Ras El Hanout – then dipped in – Dukkah. Dukkah, a blend of Nuts and Spice was a revelation, and will be the first thing sourced on my return to Blighty. If this Lamb Kebap tasted anything like as good, she was on to a winner. 
Bigger pieces of Lamb than are served at home, and in keeping with what Alison had served, the portion was substantial. The Salad looked nothing special and the Rice was not excessive. Whether the accompanying Dips were both dairy-free and gluten-free was never established. Alison trod carefully and there was no reaction afterwards. She cleared her plate.
The Rice Salad and Dips were as the Lamb Kebap. Here, however, was a totally different style of Lamb. This could have been slow baked, boiled even. There was a lot of Meat and on-the-bone. Hopefully the sprinkling of Coriander was not the first introduction of a Herb. 
Charlie took care of what lay before him.
Given the price and the description, this had to be the full kilo and served on-the-bone as Karahi Gosht should be. The Toppings of Ginger Strips, Coriander and slices of three different Chillies made the Hector feel at home. The Masala was clearly Tomato-based, this was the definitive Karahi, its efficacy not in doubt. 
This portion may well have been intended for three. If one eats – Asian style – i.e. Bread with Karahi, then it would have been so. It was clear that Marg and Hector would finish the Karahi. Being magnanimous, Charlie was invited to join in towards the end game. Having got – the taste – he took some of the remaining Naan and wiped the sides of the karahi clean. 
I went up to pay. I had to ring the bell to attract attention. 
If there is to be only one 
