Hector had a huge Cauliflower which was in danger of going past its best. Having not cooked anything for a while, it was decreed time to try Aloo Gobi. The recipe is that published in – Cook with Nabeela. Mushy Aloo Gobi is horrible, better al dente than pulp. Nabeela gives the hint – cook without a lid on the pot – else everything is steamed too quickly. I have oft wondered if the Potato and Cauliflower are partially cooked before introducing them to the Masala Mash, no, cooked from raw. This is something I first encountered when cooking the wonderful – Aloo Tare Ko – and yes, that is a link to my Recipe.
With only 300g of the Cauliflower required, that leaves a decision: what else to cook later?
Red Onions? I had white Onions and Potatoes with red skins. Having finely chopped the Onions I felt I had an imbalance already, an extra Tomato was added, three in all. Thereafter, a traditional Masala was created, maybe a few ingredients fewer than a full blown Hector Masala.
50ml of Water? I probably added 100ml in all to ensure the Mash did not stick. One cannot stray far from the stove when cooking this Vegetable Curry.
With everything in the pot and the cooking into the final stretch, the Potatoes and Cauliflower were still firm. In the last five minutes everything was changing, the knife test was revealing softening Vegetables. Going too far, Mush, I stopped at – al dente – which is how I prefer my Aloo Gobi.
In restaurants, the Masala Mash at the base has always intrigued, now I know, a standard Masala. Visibly, this creation was as good as I have encountered, but it’s all about the Flavour.
To declare a – Wow! – in my own cooking is somewhat boastful, so I’ll again honour Nabeela for her recipe. This was well beyond my expectations, yet no Methi, Cinnamon, Cardamom which would normally go into my own Masala.
The Spice and Seasoning were well pitched, and yes, I had kept the Salt to one teaspoon as per recipe. The Flavours were a la restaurant, then something familiar hit the palate. The Yadgar Taste – has been celebrated frequently in these pages. I have always suspected Carrot as being their – secret (denied). Now I wonder if it’s actually blended Cauliflower? That I am able to mention Yadgar (Glasgow) at all should surely confirm the efficacy of this Aloo Gobi.
Marg, you don’t know what you’ve missed!
Yes, the recipe was enough for two, but in reheating, the nature of this Curry will change. This is one to cook and eat immediately.
Next time, half Cumin Seeds, half Fenugreek Seeds and dry Methi. Can one improve upon perfection?
It is with a sad heart that Hector has to accept that
With no cooking duties today, Hector was able to join the BBC – Bad Boys’ Club. Prior to the partaking of ale, there was a ritual Curry. In a phone-call last night to 
I took my favourite seat, a jug of Water, Modest Salad and Raita were soon brought to the table. Southside tap water has lost its chemical taste, is this then seasonal? Mr. Ali, the new owner, entered with a delivery of supplies. His greeting was warm, with reference to Chef:
Yellow, Creamy and presumably containing Coconut, not what the Hector ordered. One can already conclude that all the 
Today’s Mushroom Rice packed even more Flavour. I have to use the term – Desi – this was at another level, and possibly even better than original 
Eight pieces of Meat, some on-the-bone, sat atop the splendid Rice. Who has ever had a Korma on-the-bone? The Spice Level was certainly above the – bland – which makes this a popular Curry with women and children. How condescending. Korma can be hyper Sweet, fortunately, this was not. Whatever the quantity of Coconut, if any, it was not in the face. 
At the counter, I showed Chef what I was expecting. Next time – was the response. 
I had given up thoughts of Curry-Heute as I approached The State Bar at 14.30, once more in a somewhat elated mood. Bunkers later, ah, but, behold – 
The young waiter, clearly a new start, brought the – 3 Course Lunch Menu – available 12.00 until 15.00. I’ll remind the Reader, today is Saturday, and the prices are unbelievable: Business Lunch (£5.95), Executive Lunch (£6.95). Assuming portions are not – Nouvelle Cuisine – get here soon, this is unsustainable. 
A 330ml bottle of Sparkling Water (£3.00) would accompany. Rajesh was keen for me to order more, Bread, Punjabi Lamb Chops (£5.95). I assured him I had ordered what I could manage. I promised that when I bring Marg, we’ll have the Chops! 
Rajesh was keen to chat whilst I waited. The Curry-Heute website was revealed, a Calling Card issued already. All quite intense. Above Medium Spice – was added in at some point. Chef was cooking for me only, the other diners were departing. 
One cannot help but count the Meat when decanting, double figures were reached, a decent portion. The Masala had a welcome level of viscosity, Soup – this was not. Bhoona Karahi – was given in the description. As far as Mainstream Curry goes, this looked to be just the job. 
The blast of Pickle came across immediately, no skimping here. The Spice was well pitched, not demanding, no extremes, just a decent level. The Seasoning had me won, this was spot on. With these three parameters in harmony, plus the extra Flavours from the Special Rice, this proved to be a most satisfying Curry, as good as Achari gets. 
Rather pay the extortionate fee to enter Glasgow Airport, Marg agreed to pick up Hector outside 
It was 18.45 when Marg and Hector entered a sun-drenched 
Lamb Lahori Karahi (£34.99) would be accompanied by a Roti (£1.50) and a Till Naan (£2.99). Waqas was not having this, the half kilo (£17.99) should surely suffice? It had to be made clear: I’m a Hector and I’m having my kilo!
Such was the size of the Lassi, Marg had to share. Sharing? A rarity in this Blog. 
This kilo looked a lot bigger than 
After Lisboa
Aqeel came out to check all was well, receive the thumbs up from Hector, take his bow, and hear Marg express her appreciation. Marg too was thoroughly enjoying her Karahi. 
We were joined by Saad Sikander who had been chatting outside. In addition to his main activity which benefits the community, he has the BBQ Hut Peri Peri on Kilbowie Rd. (Clydebank), not far from Hector’s House. I had to describe how every Curry served in 
Kostas is in London!
Having 
Arriving at 13.00 on this Coronation Bank Holiday Monday, Dawat was stowed. We were led to a table at the rear of the restaurant, only a few tables on the raised dias remained. Families, groups, everyone was here for – Curry. 
We had already agreed that today, we would – do the kilo. Dawat Special Charsi Lamb Karahi (£29.99) is good value. £19.99 for the half kilo is most certainly not.
A large bottle of water (£2.49) was already on the table. Having accepted this, it was somewhat annoying to see a jug of tap water being brought to another table. No ice was offered by the waiter, a Modest Salad and bottle of sauce did mark the completion of the Order. Maggie did remark on the poverty of the Salad, I explained the term – Modest. 
The sliced Bullet Chillies did cause Maggie concern, I assured here these were not as potent as the more common Finger Chillies. 
After the crowning of King Charles III, Hector found himself in Edinburgh en route to Carnoustie. Before the rendezvous with Marg at Peffermill, there was time for Curry-Heute. 
The TV was showing Sky News. The appearance of the Royals on the Buckingham Palace balcony, followed by the curtailed flypast, was timed for 14.30. And so it was. 
A mere ten minutes after ordering, the food arrived. More Rice than I could ever manage, but suitably rich with an array of Interesting Vegetables: Potatoes, Carrots, Green Beans, Beans (other), Peas, Sweetcorn. A meal in itself. 
The Meat count was into double figures, each piece decidedly – large. Lots of Lamb here. Wedges of half-cooked Tomato were mixed through also, reminiscent of the once classic Rogan Josh. There was just enough Masala to cover the Rice. Sliced Onions had found their way into the Masala after the base had been cooked. 
The – Desi – Flavour was subtle, understated. Seasoning, or a lack of, is a recurring theme at 
As I neared the end, a Chap from the kitchen offered me water. Once again, I had forgotten to help myself to a drink from the fridge. 
The only way was to prove one way or the other that Marg and Hector ate each other’s Curry two nights ago at Radhuni (Rua do Benformoso 155 A B, 1100-084 Lisboa Portugal) was to return and order the Lamb Bhuna (€8.50) once again. 
Hector and Marg arrived at Radhuni on the hopefully now famous, well in these pages, 
To accompany the Bhuna, a Chapatti (€1.00). I had hoped today for a Naan (€1.50) – no Tandoor. I noted on the display board outside that something looking very close to the wonderful Malabar Parotta is featured. So what was it 
The accompanying Red Chilli sauce was not touched. Too sweet, surely this belongs with the cuisine of lands further to the east of the Indian Subcontinent? 
Here we go again. This was nothing like as Dry as the Curry
This – Lamb Bhuna – was still a magnificent Curry. Yes there’s Oil, but those of us who appreciate authentic Desi Curry can take this in our stride. You don’t get this depth of Flavour without. Once again, the Spice and the Seasoning combined to create a full on Flavoursome experience. 
I showed the waiter 
Whether or not there was meat in the Samosa was never resolved. Packed full of goodness, both were pleased with what came. 
Having studied the Starters on the counter, Maggie was desperate to find out what the – Croquette – was. A Spring Roll – a la croquette (€2.50) may best describe what came. Maggie was in a playful mood.
Small, nothing risen no sign of a swirl or layering, this was as thin as the Chapatti. On breaking it open there was a sign of minimalist layering, but this was shocking to serve as a Paratha. I immediately ordered another Chapatti, no point paying extra for such a pathetic piece of Bread. The Garlic Rice was substantial, enough for Clive and Maggie to share. 
Pieces of Chicken served on-the-bone, sat in an Oily Masala. There’s no point criticising the Oil content this is how it is. Desi Curry can be Oily. The Masala appeared to be rich, with Lamb this of course would have been a much better experience. Clive thoroughly enjoyed his Curry, in fact his final statement is one to note:
This Curry did not differ much in appearance from the Madras. There may have been less Masala, and this may have been Thicker. We had to trust Fazal. 
The large pieces of Lamb, some on-the-bone, in the Thicker, Oily Masala meant this could not be the Bhuna. The first dip of Paratha into the Masala was a classic – Wow! – moment. The blast of Flavour from the Masala was a moment of joy, Hector has found another wonderful Curry House. The second in a matter of days, why else does the Reader think I was in 
This had to be the Bhuna, and what a fine example of a Dry Curry. I did well to order this, even though it was Marg who ended up having it. Marg’s thumbs were up from the start. I could have eaten that all over again – was a surprising statement. 
Marg wasn’t finished. In the same way that the display of Starters proved to be tempting, so Fazal was asked for a piece of Jalebi also on on the counter. 
I was happy to – make Fazal famous. Maggie had further ideas. She asked to meet the Chef who had cooked her Curry, a first. Chef and the other waiter duly obliged for a photo also. 
The Curry-Heute Test – you impressed me once, prove you can do it again. Having written up 
The unused Tandoor sitting in front of the counter had me question whether they cooked the Bread on the premises. Today, I saw the dough being rolled out and presumably cooked in one of the the two Tandoors in operation at Tasty Hut. I never did see Bread come out of a Tandoor. The Tandoori Meat Chef was certainly being kept busy. 
The Garlic Naan was served whole, again not risen very much, and would turn crispy. Are they turning them out too quickly? The Garlic would prove not to be intrusive. As a means of conveying the Karahi from plate to mouth, well, I know what’s coming. 
Too oily – would be many people’s take on this creation. Without the Oil, the full intensity of Flavour could never be attained. The Meat count was into double figures, each piece was substantial. With no rib bones today, I may have been given better cuts of Meat. 
Here was a big, oily plate of heavenly delight. Super-soft Mutton, each piece giving off way more Flavour than any Mainstream venue. Why does one have to visit a Curry Cafe to achieve this? 
It was midway through last year’s trip to 
Marg and Hector met Lord Clive and Lady Maggie of Crawley at Martim Moniz Metro, a few metres from Benformoso, at 13.15. They admitted to having had Samosas whilst they waited for us. No comment.
Just the three Karahi styles to choose from: Red (Lahori?), White (Namkeen) and Chersi (Afghani). Each Curry was available in three sizes: Quarter, Half, Full. I had to assume that this meant – kilo. I could have asked for verification, hindsight is a wonderful thing. Composing this Blog hopefully provides clarity for future diners.
Sharing a full portion of Chersi Karahi (€22.00) between three seemed a logical order. On asking for Desi/Apna, the waiter assured me that the Chersi was – Spicy. Marg had already declared a quarter of Mutton White Karahi (€5.50). Maggie wanted Chicken. Seeking something – less Spicy – with advice from the waiter, she was led to Red Karahi (€4.50), again a quarter. This left Hector sharing with Clive, a half of Chersi Karahi (€11.00). Maybe I had Athena Curry Cafe prices in my head at the time of ordering. 
Bread, there was no Paratha available today. Clive wanted Keema Nana, not on the menu. The Plain Naan (€1.50) and a Garlic Naan (€2.00) were ordered. No more Garlic Naan, Clive took the Cheese Naan (€2.75) option. How can they run out of Bread? Maybe Tasty Hut do not prepare their own. In my favourite Athena venues, one sees piles of Naan being taken out the door to who knows where?
On seeing the half – Chersi Karahi, I took this to be Maggie’s quarter of Red Karahi. Nope, this was for Clive and Hector to share. On seeing her White Karahi, Marg remarked – Tapas. The portions suited The Ladies, the Chaps, well we just had to get on with it. 
A threat of Ginger Strips and Coriander topped the Masala. The – redness – and consistency suggested a Tomato base. Ribs stood out as I shared the contents of the plate with Clive. We had enough Meat, just, not be too disappointed with our choice of portion size. I had previously concluded that given the – Handi – was advertised as – boneless – all other Karahi were – on-the-bone. 
Wow! – the first dip of Naan into the Masala, that so important moment, this Karahi was something else. The Spice Level was right on, then it kept growing. Not for – The Ladies. The Seasoning was spectacular, perfection, and so the Flavours flooded out. Tomatoey, Peppery, there were no Whole Spices in the Masala, but Chef had chosen well. The Flavours here were immense. And to think that back in 
The quality of the Meat was being praised around the table. Mutton, cooked to perfection, super-soft and giving of Flavour. I did spot a stray piece of – Offal. 
The White Masala looked as though Yoghurt had been added, more than one might expect. Even the Meat looked – white! That Marg has taken to the simplicity of Namkeen Karahi over the years is comforting. We can share one whenever it’s on offer. Marg was keen for me to sample her Curry, I had to decline, no way was I interrupting the flow of pleasure from the Chersi. 
Despite the Oil collecting on the side of the karahi, this looked less Oily overall than the Charsi. The Masala was different, – red – if they like. Maggie held up a bone. It was not one either us recognised. Had they brought Lamb? The Hector was not for being distracted whilst he ate, so did not see the pile of of bones accrue on Maggie’s plate. Definitely – Chicken. 
I do not recall Marg making her customary – Spicy – outburst today Maggie didn’t let me down. Maggie was getting tore in, in the way that someone else wouldn’t. Her pink fingernails were turning orange, Turmeric! – I was informed that Maggie and I both had the telltale signs of enjoyment circling our mouths. 
Having finished the Meat, there was a decent layer of Masala left on the bottom of her karahi. This crossed the table.
