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 Australia, so it will not be long before he is correcting any typos there. Meanwhile, Neil may well be over-worked with the mass of writing ongoing in Bier-Traveller.
Today sees Hector’s first ever Curry in New Zealand. With all of Auckland to choose from and probably only one opperchancity, it had to be got right. Des Traditions (54 Stoddard Road, Mount Roskill, Auckland 1041 New Zealand) is nominally a Middle Eastern restaurant, the menu suggests it’s from beyond the Mediterranean. The online description of the – Lamb Karahi Platter – (NZ$68.95) intrigued. Was it possible that Des Traditions were offering Desi Karahi Gosht when no other restaurant in Auckland was coming close?
Marg and Hector are guests of Alison (& Steve) whilst in Auckland. In 2015, Alison appeared in Curry-Heute when Hector was charged with cooking Chicken Korma. It Happens. Alison was happy to drive us to Mount Roskill, to the south of the CBD, for a 14.00 Curry. We were to be joined by Charlie, a former colleague whom Marg and Hector have not seen since 2001. Such catching-up is Marg’s primary objective for our time in New Zealand. For Hector, the song remains the same, however, opperchancities may be limited due to … we’ll see.
Charlie was not up for anything – Spicy. He admitted to having – a vanilla palate – a self deprecating term never heard before. I may well use this again. Lamb Kabsa (NZ$25.95) appeared to be suitable. My first meal in Agadir was – Kabsa – this Arab Dish has therefore appeared previously in Curry-Heute.
For Alison, gone are the days of eating dairy or gluten. Bread was out, sauces too risky, a Grill was the safest route: Charcoal Kashmiri Lamb Shish (NZ$29.95).
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 Capsicum and was assured that these would not appear. Also, photos of Karahi from Yadgar (Glasgow, Scotland) were shown to verify that this was – in the style. The Lamb Karahi Platter was duly ordered, Marg would share. If this really fed three there could be a Doggy Bag.
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.
Charlie aside, Des Traditions was empty on our arrival. A group of Arab-clad chaps entered during our wait. The waiting time was appropriate for the Order, encouraging.
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 Athena Curry Cafes. Always a treat. Between us, we would manage to eat four.
*
*
Charcoal Kashmiri Lamb Shish
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.
Catered for dairy and gluten free, unexpectedly delicious. I’ll definitely come back again.
Lamb Kabsa
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.
The lamb was lovely and tender, quite subtle flavours.
I invited Charlie to sample the main event, this he did with gusto, it was he who enabled us to reduce the pile of Naan.
*
Lamb Karahi Platter
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.
Again, the Meat was way larger than would be served in the UK, maybe we have to learn to demand this. Ribs, Big Bones and a Sucky Bone, the Hector was in his element. The Lamb, Tender as Tender can be, finger food, great fun. Pre-cooked of course, there was no sign of it having being grilled. Had it been boiled then this was not so apparent either. Regardless, the Meat was in the – giving of Flavour – camp.
The Seasoning was well within acceptable parameters, the Spice Level not a challenge. All the correct Spices must have been present, the blend of Flavours was spot on. The sometimes overwhelming – Charsi – Flavour was possibly there due to the Tomatoes, but was not overwhelming. This was sheer joy, and I let everyone around the table know it, however, Marg was already ahead of the game.
You’ll like this – declared Marg before I had a chance to start. She wasn’t wrong. It may well be hard to match this level of excellence in the remainder of our trip, but who knows? The standard has been set.
The meat was tender and bursting with flavour. The spice caught me by surprise but I soon grew accustomed to the stimulating tastes. Enjoyed the warm, fluffy Naan Bread, a remarkable dish.
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.
Neither Marg or I could have gotten there, stuffed already. Charlie was able therefore to add more words:
I would have preferred the hosts’ food, not too hot for my vanilla palate. Maybe not, the yoghurt pot goes well with the Karahi.
Sitting beside Charlie, I was not aware, but Marg watched the sweat erupt on his brow.
Vanilla Palate – I like this. Is he/she related to Caspar Milquetoast?
I went up to pay. I had to ring the bell to attract attention.
The Bill
NZ$126.72 (£60.56)
A meal for four, no frills, no drinks other than the tap water provided.
The Aftermath
My enjoyment was relayed as I presented the Calling Card. This may well have led to the most enthusiastic response on this trip to date. My reference to Karahi Gosht raised a smile of acknowledgment. Introductions made, Awais went to the fridge to present Dessert. Alison took one home even though she knew she could never have it.
If there is to be only one Auckland Curry reported in Curry-Heute, then Des Traditions will forever have the honour.
2024 Menu
North India Flavour – Street Food (537 George St., Sydney NSW 2000 Australia)
We returned this evening at 19.30 on one of the wettest days ever experienced. 
Rice and Three (A$14.98), again very 
As – Dry – as a Curry can be, some of the Cauliflower had turned to Mash and was making the Masala even thicker. 
There was a – Wow – moment when the Seasoning hit. Three portions of this would not have gone amiss. Well Spiced, Seasoned and the Potatoes had absorbed the Flavour from the Masala, this was as good as Aloo Gobi gets. Marg has more to say:
The Masala was standard – Curry, brown, thin and well Seasoned. Unlike recent Masalas, there was no sense of this having come out of a packet. I was even more impressed when a piece of Cinnamon Bark revealed itself. Unsurprisingly, of the two Meat choices, this was the lesser.
This animal is featuring often in this trip, and each time, served on-the-bone. Curry Leaves and Star Anise were in the mix, quality. The Masala was otherwise the same as the Rogan Josh in appearance but this was packing way more Flavour.
For the first time in a while, every morsel presented was eaten. Marg did put her tuppence worth in at the point of serving – not too much Rice.
The Masala Tea: I feel it’s good for your digestion, sweet and warm.
It was only after booking the accommodation adjacent to Darling Harbour in 
We entered an empty Lal Qila at 13.45, one hour before the reported end of shift. Mein Host greeted and informed us that today, at lunchtime, it was Buffet. 
Having studied the menu, I believed Lal Qila had so much more to offer, this did not deter, I announced we would be back this evening – for real Curry. 
Naan has proved to be an issue in 
Day 2 in 
Lamb Karahi (A$30.90) served on-the-bone, a Signature Dish, I still had to verify there was nothing undesirable in there. On showing Mein Host 
Marg found her favourite, tonight it was called – Mudhi Keema (A£26.90). The Tondoori Roti (A£4.50) was actually spelled correctly in the blurb. Hector asked for the Plain Naan (A£4.50) to be served – whole. Butter was declined. 
Drinks were mentioned, the bottle of tap-water brought to the table with four Poppadoms and a Raita should be sufficient. Pappadums (A$5.90) were listed in the Starters section. One assumed that having brought them, these Poppadoms were complimentary. 
We settled down for the wait, sorting photos from this afternoon. A group of young ladies were given a table in the raised seating area well into the interior. In the near empty restaurant, securing photos of the layout was not an issue. 
Whilst Hector was touring the venue, Marg was devouring the Poppadoms. I asked her to leave me one half of the four. Crispy, toasted, I stopped being excited by Poppadoms ages ago, Marg likes them:
A waitress brought the food, what a lot for the Aussie Dollar. The Breads were both served – whole – as asked. The Naan lived up to its promise, risen, puffy, blisters and a sensible size. Delightfully soft, the only – more – I could have asked for was – the Tandoori teardrop – not – round. 
This smells like 
With the Oil separating towards the base of the karahi, I stirred up the Mash, here we go again. The bone count was significant, which was just as well. There comes the point when the realisation hits, no way was Hector going to finish this. Surely the Buffet penalty does not apply here?
After 
The Keema was full of crunchy small pieces of vegetables mixed with mince. A good hint of ginger and coriander was very satisfying and the meat went well with the hot Tandoori Roti. I ordered a second. 
We both hate wasting food, a Doggy Bag was not an option, no means of reheating. 
Marg had already informed Mein Host earlier in the day that there was a Curry Blog. The Calling Card was duly presented and the – 
There was an early rise, today we got to see some of what makes 
Goat Curry has been appearing regularly of late, here it was again, and on-the-bone. Lamb Rogan Josh would have had me repeat 
Meanwhile Marg was happy to have her Indian snack: Samosa Chat (A$13.00). A bottle of still water and can of fizzy orange completed the Order. 
The lady spooned more Rice than a Hector would manage on to a paper plate, then added some very runny Goat Curry and the thicker Bagan Da Bharat. She then handed me something warm wrapped in foil, the Butter Naan. Marg fetched me a wooden spoon. Wood again. Beverley has supplied me with plastic utensils, but stupidly, these were left at the hotel. Wood no more. Bring back single use plastic, stop cutting down forests. 
I unwrapped the Butter Naan. Beverley had stated earlier today that Australian Curry Houses do not serve proper Naan. This was so thin it resembled a wrap. What’s-more, 
The Aubergine in the Baingan Bharta had been cooked-in and was therefore part of the melange of Vegetables. Peas were obvious, was that pieces of Potato that I found sporadically? The dark, rich Mash of Vegetables was well-Seasoned, and despite being defined as – mild-medium – packed a decent – kick. Here was a satisfying, full on, Earthy Curry. This was excellent, and the Hector was well pleased with himself for choosing the Veggie option.
The Shorva gave the impression that it was made from – mixed Spice – the packet stuff. I have no way of verifying this, but when I see such a watery Masala I deduce it is totally lacking in Onion and I have to wonder what the base of the sauce is. 
The Meat was on-the-bone, always a plus. How much Meat was there? Nowhere near enough! This portion was either miserly or a con, the bone count does not disguise the lack of Meat. One piece was chewy, two more suitably Tender. That was it. If this was – large – I’d hate to see – small. 
The Samosas on display did look past their best, not the most inviting of pastry. The Dish that was presented was nothing like the photo on display. Where was the mound of food? Why was this so – wet? It’s about time food outlets were brought to account for this. Neither of us could identify what was sprinkled on top.
The Samosa was overdone. I liked the chickpea and found the sauce to be tangy and Curry-flavoured. 
That’s not even cooked!
Punjabi Palace (135 Melbourne St, South Brisbane QLD 4101 Australia), an – Authentic Indian Restaurant – unlike back home in 
Day 3 in Brisbane and the rain has finally stopped. The downpour which greeted us on our arrival was worse than being in Glasgow. Frontal rain passes, Tropical rain kinda lingers. 
Having had a substantial lunch, care would be taken not to over order. Definitely no Starters. The menu was standard, mostly the same Dishes as one finds in any British Indian Restaurant, but no Karahi. One Curry stood out: Goat Curry (A$24.95), Meat on-the-bone, it had to be. Beneath this on the menu was Mutton Keema Curry (A$24.95) with a choice of – Lamb, Goat or Beef. Marg could not resist her usual Keema, Lamb – seemed logical. 
Marg mentioned Roti (S$4.95). The Hector was keen to see their Naan (A$4.95) which, at the same price, was surely better value? 
A jug of chilled Tap Water had already been brought to the table, Hector would have his Sparkling Water (S$4.20). 
has to be careful. And where was – Umami? Cinnamon, for example, is a Spice which has a recognisable – Flavour – but is not necessarily a – Taste – as such. 
The food arrived after a respectable wait. We each took enough Rice, some would remain. Yellow Basmati with Cumin and micro pieces of Onion, enough Diversity, hopefully. 
A dozen or so, quite large pieces of Meat sat in a viscous Masala. A Herb, Coriander presumably, had been mixed through the light brown Masala. Appearance wise, there was a hint of Yoghurt. 
Once arranged on top of the Rice, I added a bit more Masala and as ever, retained some for later. The first dip of Bread in the Masala revealed – Seasoning! Salt – to confirm one of the defined – tastes. The Hector was impressed already. 
Initially I felt no Spice sensation, after a few minutes this grew. Medium – is all that was attained, enough to know this was – Curry. The food could have been much warmer.
This was an enjoyable but decidedly – Mainstream Curry – experience. In a restaurant, one can hope for more, but the Curry Cafe is where the Hector is more at home. 
This was a remarkably – wet – Keema. Minimal, if any Masala, defines this Dish. The consistency of the Masala proved to be contentious. On decanting, Marg produced big pieces of Boneless Lamb. What was happening? 
With more Meat on her plate than she could handle, a piece of Lamb crossed the table. This was superb, super-soft Meat, and here there was the pronounced sense of the Meat giving back. Marg’s verdict at the end of the meal:
Very tender pieces of lamb in a thick sauce, but no hint of minced lamb as expected. Plenty flavour, and a filling dish with the rice. The Naan was flat, not puffy, it was OK. I’m full.
Hector blogging about a Punjabi Curry Cafe, nothing unusual there, however, this is the first ever review from Australia. Hector posting a – selfie? The last act of a desperate man, or the first act of Henry V? 
Hector is dining alone, Marg has gone to an event at a Brisbane primary school involving seasonal bonnets, not Scotch Bonnets, else the Hector may have shown some interest. Having seen Marg off at Brisbane Central Station, who knows where she’ll end up, Punjabi Rasoi (401 Edward St, Spring Hill QLD 4000 Australia) just happened to be up the hill from there. This is the type of venue I failed to discover in 
Arriving at 13.50, they close for the afternoon at 14.30, a chap came out to take my order once I had studied the kettles. Goat Curry, Lamb Rogan Josh with Rice, plus the inclusive drink.
I was handed a buzzer and invited to take a seat, time to get my bearings. A Curry Cafe, but with a banqueting hall to the rear, so much more then.
Four large pieces of Goat Meat served on-the-bone sat in a standard Masala. Less Meat than on the other side of the plate, I wonder why.
Nine pieces of Meat, and with lots of Rice still to go the realisation that the plate would not be cleared. I could not put the fork in my mouth to clear the abundant Rice. 
The Aftermath
Day 3 of the trip
With sleep developing a split shift pattern, it was into the middle of the afternoon before we headed off on the MRT, two stops down from Rocher on the Downtown line to Promenade. Following the – blue dot – we found ourselves in Suntec City, a mall. Google don’t do three dimensions, after ten minutes of searching all upper floors we were told to go to the basement. There – Kebabchi – stands out.
Being located in a mall, it was no surprise to find ourselves seated near the doorway. The next family to arrive were nearly placed beside us, but somehow sense prevailed and they were given a table opposite. Window dressing. The – QR code – was brought to our attention, we had to order thus. So much for service. Staff were consequently hanging about doing sod all. 
B
ottled Water (S$2.50) and two cans of Fanta (S$3.00) were entered first. At 33
With the freedom to move around Kebabchi, an array of photos was secured. One wonders if it ever gets busy enough that the overflow seats on the mall passageway have to be brought into use. 
The background music, if indeed it was – background – was familiar. Nusrat Fateh Ali Khan’s photo was on the wall. I went to capture the image thus paying homage to the Quali Maestro. The wait for the food was in excess of twenty minutes, less and I would have been concerned. 
A reddish-orange Masala, this Karahi appeared to have more in common with – Charsi. I didn’t see why this was presented as a Black Pepper Karahi, Tomato, or worse was giving the colour. Tomato was listed first in the description, Black Pepper last. Shurely shum mishtake (sic)? It was what it was. 
A large dish with plenty sauce and seven medium – to large pieces of lamb. A rich and sweet flavour with a kick, not too strong for my liking. I enjoyed dipping the Naan bread into the sauce and finished it all. A satisfying meal. 
Well it certainly wasn’t – green. And thank * for that. Full marks for presentation of this simple creation, the karahi sat in a basket such that one could adjust the angle to suit one’s eating position. 
The first dip of Naan in the Masala took me back to the 1960s. There can be few readers who ever had a British Indian Restaurant Curry (BIR) in those halcyon days. Was that distinctive – Earthy Flavour – down to an inability to source all the present day Spices, or was Curry just less tempered back then?
Given the quantity of Masala, Rice would have been the better option. Having this again I would wish to share the Vegetarian Biryani (S$12.00). 
Postponed from 2021, we all know why, Marg and Hector have embarked on – The Big Trip. The tour polo shirt reveals enough for the moment. First stop is 
Entering the street level restaurant at 13.30, we were shown upstairs, this evidently is where the tourists are sat, more pukka by far. A waiter showed us to a table right in front of the bar which had two taps, one a Weizen. 
Marg did comment on the length of time it took the food to arrive.
Dear reader, please have sympathy for the Hector. This was a Marg Curry, not the Desi Korma hoped for. What’s more, who has a Mutton Korma, if one is going for – bland – it may as well be Chicken. 
The Naan, served in two pieces did cheer up the Hector. This was a proper Tandoori Naan, thin-ish, risen with an array of puffy blisters. The size was well judged, I ate the lot, most unusual. 
The handi had a false bottom and so the quantity appeared to be much more than it was. Otherwise, there would have a gallon of Masala to get through. This Korma was very much a Marg Curry, she took some Masala to accompany her choices, that went down very well. 
Six good sized pieces were accompanied by a Tamarind Dip and Raita. The dark colour as ever suggested – double frying. One Pakora crossed the table. The Seasoning was excellent, the contents the customary mash of Potato and Spices, any Onion was less obvious. This was decent Pakora.
The two whole Green Chillies remained untouched. The slices of Radish were novel. Three rounds of Onion were also abandoned. Marg’s comment:
The Bill
Monday afternoon, it was time for something different, Starters at 
As it happened, Hector would not be the only sit-in customer, my first fellow diner took the opperchancity to have his Takeaway in situ. The second would tear in as though food had not been seen for yonks, a shift-worker possibly. Having enquired about today’s Vegetable Curry, I placed my Order at the counter: one Chapli (£1.75), Fish Pakora (£6.00) and a portion of Aloo Gajar Matar (£5.00).
No Bread, it’s a British thing – I proffered. The chap standing beside me gave me – the stare. As the other staff member put the chairs in the proper place, so Shkoor brought a can of the traditional Mango Rubicon (£1.00). 
In the past I have gone for the full portion of two Chapli Kebab then struggled with what followed, especially when Bread was involved. Hector has learned his lesson, one Chapli, no Bread. 
The Potato, Carrots and Peas Curry arrived before I had finished the Chapli. Better to have it before it cooled. Oh, the Carrots, the oh so distinctive – 
I was still ensconced when this arrived, cooling did have a negative effect. On the days I have timed Fish Pakora straight from the kitchen it is truly spectacular. As the second photo reveals, this was a reheat. The superb Haddock remained unaffected, the batter may have lost its punch. Still, with the remaining Hot Sauce, a pleasure of course. 
With the three plates cleared apart from some lettuce. Mr. Anwar Sr. came over to engage. He wished me well. Watch this space. 
Having read 
Salty Curry – Bulletproof Naan – Plastic Rice – Colourless Dal 
Drinks, it’s a Saturday night. One pint of Cobra (£5.50) would suffice for the Hector. The fellow diners had multiples of Cola (£2.95), Italian Birra (£3.80) and cans of domestic Cider (£3.80). The Cider was the best value. 
A thirteenth piece was on the plate. After the slivers of Tilapia served at 
The Fish, Haddock as Vini later confirmed, was spot on, proper Fish Pakora. The lightly spiced batter was beautifully fresh as it was on the Haggis. Why then does Vegetable Pakora always have to be double cooked? This assembled company all miss the 
Four, not – five or six – Dumplings sat in a Masala about which I can say no more. Nor can I identify the mystery fifth lump on the plate. 
Masala Fish Curry
Loads of Fish protruded through the orange, blended Masala which was already separating. The two whole Finger Chillies meant there would be no lack of a – kick. 
The Fish, again verified as Haddock, was into double figures, a meaningless term in this case. One may deduce a whole piece of Haddock was present, so no skimping. The white Fish was cooked to perfection, integrity maintained, then fell apart when a fork was applied. One is not looking for the Fish to absorb Flavour but give back its own – fishiness. This was not happening. That may have been my fault. 
With the Fish, Masala, Spiced Rice and Mushrooms in the melange, there was much more happening. As I approached the end game I concluded more Seasoning was still required, but the palate was definitely saturated. The Hector was in a happy place, every morsel was devoured.
This 
It was difficult to tell the two apart without decanting or digging in. Marg had the rest of the Mushroom Rice but would have most of the Naan. 
Marg had a splodge of Masala on top of her boneless Lamb. Neither participant made a special reference to the quality of the Lamb served at 
We don’t do OK – is the customary Hector answer to this question. The World is full of – OK Curry Houses – return visits are a sign of something special. Chimes of India has something more to offer than the Mainstream.
The Bill