The renovation and transformation of Handi By Darbar (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ) from Karahi Palace took five months. The Hector was at a loss in the interim, South Indian Curry has appeared disproportionately of late in these pages as a consequence. Moiz, Mein Host and Chef, proved in the first three months of opening last year, that the outstanding Flavours that have been enjoyed, and reported oft in these premises, would be maintained. Tradeston Curry is back, Hector may take up residence here for a time.
Moiz and Hector have been in contact throughout the period of transformation, it took way longer than planned. The result is spanking new décor on the ground-floor, and perhaps more importantly upstairs also. The upstairs at this venue has been grossly underutilised for years. Now is the time to encourage diners to use the space. Will a new TV appear up there soon?
Marg dropped off the Hector at 13.00 en route to today’s Hockey match. With camera at the ready, as many photos as possible were acquired, without disturbing the two chaps waiting for their Curry.
One asked for – Salt. He also admitted this was only one of his bad habits.
With one ground-floor table relocated to accommodate the new bench for those awaiting Takeaway, the Hector still managed to squeeze into what has been – his spot. The menu was brought, apart from a somewhat steep Boiled Rice (£3.95), the prices all look good. Do study the Lamb Platter (£18.99).
Hector was here for what is the most difficult Curry to find in this city – Desi Korma. Lamb Korma Handi (£12.00) is how this identifies itself. I like how the prices have portions, half-kilos and kilos. A half-kilo in the – Handi – section may not be an attractive proposition, unless one is determined and disregards the extra cost. Sharing a kilo is always better value.
Yes, Hector was having Rice today, not the customary Chapatti (£1.50) or even a Coriander Naan (£2.50). Rice still feels the better accompaniment when having a Desi Korma. The Vegetable/Biryani Rice (£7.95) will surely be shared at the first opperchancity.
Moiz had two assistants, from my tight corner, I couldn’t see who did the honours. I was still engaged with the chaps who were thoroughly enjoying their Curry.
The place always had potential – said the honoured citizen.
A bottle of Sparkling Water (£1.50) was secured, still regarded as a treat on the Southside. It’s on the menu! The new fridge no longer appears to be – help yourself. The door to the facilities now says – staff only. An attempt to control the string of chancers who pop in?
Moiz brought a platter with a simple Salad, Raita and Chilli Dips.
An amuse-bouche.
The surroundings may have been jazzed up, Hector still felt – at home.
The slightly sticky Boiled Rice was a sensible plateful. Hector would manage every grain, for a change. I would have enjoyed a Vegetable cooked in also.
Lamb Korma Handi
Coriander, Ginger Strips and sliced Bullet Chillies sat atop the Curry which still has to be explained to the masses. The Rich Masala may have been blended, Tomato Seeds stood out. The Meat count reached double figures, Lamb on-the-bone – one – Sucky. The arrangement was a vision only imagined whilst the shutters were down.
Oh yes! – right from the start we had a winner.
Moiz was hovering. He must have known how good this was but he was assured, regardless.
The distinctive Desi Korma Flavour came over strongly, complete with a hint of Citrus. After the Dosa Plazza’s (Crawley) Chukka at the start of the week, nothing was going to hurt in terms of Spice. This had a kick, but was declared comfort eating. Finger Chillies, cut lengthways, were unearthed. The Chillies gave the extra bite. The Seasoning was a la Hector, I cannot believe my fellow diner had reason to consider otherwise.
The Meat, ah the Meat. Those who have been to Kabana (Manchester) know when top quality Lamb is served. Handi By Darbar have sourced wonderful Meat. The Lamb was melt-in-the-mouth. So much Flavour coming back also. Perfection, the – Wow! – was duly noted. Each and every mouthful was a joyous moment.
More! Soon!
Why didn’t I order the half-kilo?
Do you like sugar? – asked Moiz.
Where was this going? Previously I have been treated to Tea after my meal. Sugar was never discussed.
Cake! Moiz was ensuring that his – Desserts – feature in Curry-Heute. He informed me that people have been coming in the first two weeks of opening quoting Curry-Heute having read that the Karahi served here is- the best. Quid pro quo.
This was a serious piece of Cheesecake.
How did you know I liked Cheesecake?
The strawberry was bitter and balanced the chocolate.
When Marg sees this, she’ll be straight here.
I did wonder if the sweetness would mask the Curry aftertaste. No fear.
The Bill
£17.45 I’ll do it properly – declared Moiz, having found the wallet and the pad.
Look at the number!
The Aftermath
The afterglow of the Curry was resurrected, such a distinctive Flavour.
Later, Stewart suggested he accompany me here on Monday. I – advised – Dr. Stan that we’re coming on Wednesday. I wonder what we’ll have?
Hector may well be taking up temporary residence.
The final day of The Crawley Trip saw Hector & co in nearby Horsham. So many places are closed on a Monday, fortunately, Dosa Plazza (8 The Boulevard, Crawley RH10 1XX West Sussex, England), which impressed on 
Arriving at 20.45, seventy five minutes before closing, we secured a draughty table near the door. In time, the charming waitress invited us to relocate to the table outside the kitchen. 
Hector was back for the Mutton Chukka (£10.99), and this time – not for sharing. As with the recently rediscovered 
As happens oft, the Hector having noted the Order, found it easier to relay it back to the waitress. I started with – can we have everything together?
Our empty table was filled with food – simultaneously. Mission accomplished.
The Plain Parotta was the most fired Malabar Parotta seen to date. Usually whiter than white, this was a change. The characteristics were otherwise retained, soft, stretchy, buttery an absolute joy to eat.
A wet Chukka? Not since 
Fortunately, that would be Hector’s last criticism. The famed Dried Red Chillies were abundant. Never eaten – who knows what might happen? – their mere presence is the yardstick by which the Hector judges South Indian Cuisine. The Meat count was into double figures, I’ve had smaller – main courses. Curry Leaves were in there too.
Dipping the Parotta in the Shorva, such pleasure. 
A Mushroom Curry, what a good idea! The orange Masala looked a tad more viscous than in the Chukka. When Maggie emptied the contents of the karahi to her plate, the number of chunky Mushrooms appeared to be sufficient to consider this to be a meal. 
Like Marg, Maggie is always quick to announce – this is Spicy! 
How different is this from every other Aloo Gobi which has appeared previously in these pages? Chefs are usually congratulated for the Minimal Masala, a shrouding of the Potato and Cauliflower. This Masala was even thinner than –Shorva. Boy did it pack some – kick. 
Clive later offered a few words:
Today was visit #5 to 
The Pilau was mostly white, not as one would expect. Presented on a plate there was way more than a Hector could manage. Diced Carrots and Peas were mixed in, but just a threat, nowhere near enough to consider the word – Biryani. After helping myself, I passed the plate on. Both Clive and Maggie’s Rice requirements were sated. 
The Keema at 
The – soupy – orange Masala with strips of large, sliced Onions, was a replica of that which did not please 
Having reminded Maggie, again, that neither of us were particularly taken by the Fish Curry in 
As
Tender Meat – was an initial note, but this was revised downwards as progress was made. Most of the Lamb/Mutton was quite chewy, 
This was visit #4 to Curry Leaf Cafe – Brighton Lanes (60 Ship St., Brighton BN1 1AE England), they must be doing something right. The prices, however, have become a bit off-putting. The 
Not the biggest portion of Ribs ever seen, four bones. The cremated edges were a plus, hot food, also appreciated. The accompanying Salad and Dip offered distraction.
Potatoes encrusted with Spices, such a simple Dish. Potatoes make a meal, so by decanting to the plate of Ribs, lunch suddenly looked more substantial. An earthy Flavour with a hint of Citrus came across. Combined with the Salad and Dip the Hector had a plateful of Diversity. 
Aubergine Bhajis
Behold, six slices of Eggplant in a batter. What a rip-off! How the price of these was justified only – they – know. Maybe the Tamarind Dip justified the price? 
This was the – large – portion? The Seekh Kebap were made from a mixture of Chicken and Lamb. Crumbly, finger food, however, Clive did employ a fork to tackle the Salad. Yet more Tamarind meant there was a lot to dip. 
The Bill
Today, Hector finds himself in that London. The 08.40 from Glasgow arrived at Euston bang on schedule. Did the driver slow down in the last five hundred metres to arrive at exactly 13.12? Lord Clive and Lady Maggie of 
We arrived at Drummond Villa at 13.30. The mirrors on the back wall created the illusion of vast premises. The place is actually tiny, but is there is an overflow downstairs adjacent to the kitchen. 
We were given the window table. From there I could see the line of Curry Houses across the street. There were many to choose from, I had chosen this one. 
Drinks were sorted, 330ml bottles of both Still and Sparkling Water (£3.50) suited Maggie and Hector. Clive was not playing, but a glass of tap water eventually came his way. Why is the same sized quantity of Fanta only £2.50?
Whilst Maggie inspected downstairs, I advised Clive that Dansak was on the menu, his usual fallback. Chicken Dansak (£10.20) it would be, with a Keema Naan (£2.95). Nothing in the – Chef’s Specials – seemed so. I liked the grid showing the Standards, and also the description of the Roghan Josh. Tomato, not the Creamy version which keeps appearing currently. Lamb Roghan Josh (£11.75) and Pilau Rice (£3.30) for the Hector. Maggie, who said she was starving, chose Lamb Korahi (£11.20) with a Chapatti (£2.10). £2.10 for a Chapatti?
Here was a classic example of why I never order Karahi in a Mainstream Curry House. Just how many pieces of 
Maggie lined up all the pieces of the 
The size of portion was right for me. The onion and the 
The Daal looked a bit reddish rather than the expected orange. The consistency of the Masala was viscous. 
Is that the best Dansak you’ve ever had?
Tomatoes! Lots of Tomatoes! Initially I thought there was hardly any meat in the handi, however double figures was reached. The Lamb was well buried under the half-cooked Tomatoes. Tomatoes, so much better than 
Where was the Spice? There was absolutely no – kick – here. Was this Curry – the blandest thing on the menu?
The Seasoning fared a bit better, however, this only highlighted the underlying Flavour. In 
The Bill
I pointed to the box outside still sitting at the top of the stairs.
Two days after
Oh, Curry was also part of the plan. Arriving at 13.10, there was not a familiar face in the kitchen or front of house. Ah well. 
We were given a window table as were those who came after. Being in the basement, this was less of an issue. The bottle of chilled tap water once again appeared when the 
Being more aware of the 
Today, a Fish Curry for Hector – Chappali Pulusu (£9.00), whilst Marg chose Lamb Aatu Erachi (£9.00), both have a – one Chilli – rating. 
Marg returned – you missed Mein Host. 
This is the antithesis of the other – Curry – served at 
Hector was on home ground. 
The Spice Level was spot on, as was the Seasoning. Spicy, Smoky, with the thickest of Minimal Masala shrouding the Lamb, this was Hector Heaven. Soft Meat, every bite giving off Spice and Flavour, this was an intense eating experience. Yes, two portions would make an excellent meal. Whilst savouring the final pieces of Meat, Suren brought the mains. Fortunately, at 
Pieces of white Fish were floating near the top of the bowl. Behold the – Soupy Curry! 
Once decanted, the Fish was partly in flakes, the majority still managing to retain its integrity. The quantity was just enough to consider this – a meal. The orange Masala was decidedly runny, if this was a Euro Curry there would be questions. However, this is how South Indian Curry is typically served*. Curry Leaves were in the mix as were seeds, Onion Seeds? 
It was difficult to tell the Dishes apart, actually Suren had them the wrong way round as those who appreciate photographic perspectives may have spotted. The Masala here appears to be slightly less runny.
Smoky but sweet – was Marg’s first comment. Not too Spicy then, but she too had the Chukka infused palate. For a lady who usually has Chapattis she made quick work of her Curry and Rice.
A smooth, smokey and slightly sweet sauce, full of flavour. Small bite size pieces of Lamb completed the dish with a large portion of Rice. 
That Marg and Hector had been to 
Things are looking good at 
Here at 
One always tries to keep abreast of Curry developments, particularly in one’s own city. Somehow, the relocation of 
With nearby 
Arriving at the new 
A new 
I was ready to order – Soft Drinks (£1.50) – when a large bottle of chilled tap water was provided. 
There’s only one thing better than a Malabar Parotta, two. White, thick, layered, a spiral, stretchy, and a wonderful Buttery Flavour. Yum. Then there’s this – dipping – thing that peeps apparently do with Soupy Curry. 
Super-hot food, just how the Hector likes it. Tentative dips was all I could manage, the Meat would have to wait. 
The football score hadn’t changed, Hector had a fine example of South Indian Fayre, all was going well, and still there was Parotta. 
The waiter was busy as I paid, it was the manager, Suren, who received the Calling Card. It took a moment or two for him to pick up what Curry-Heute is and here was the author. Clearly, it was the 
This evening, the Hector succumbed to ordering a first ever delivery Curry. The constraints determined it had to be local, but how to avoid the uniform taste which prevails in Clydebank? 
This afternoon, the first ever attempt at making Samosa, a Marg favourite. Marg was out this evening at a Scottish Sports Dinner, she won an award. Marg wins trophies/awards. The Hector was amusing himself in the kitchen, the results were – garbage. 
The Curry arrived timeously. Two containers, the quantity of Rice matched the Curry, a self fulfilling prophecy was already developing. The Rice contained fresh Mushrooms and Onions which may have been partially caramelised. The Rice itself appeared to be no more than Pilau, Vegetable Biryani this was not. 
A – soapy Clove – Flavour came off the Rice not a good start. I quickly identified and isolated the source. The Onions, I may as well as had 
Lamb Garam Masala
There was Spice, sliced Green Chillies were in the mix. Despite having a – kick – it was apparent that this Curry was lacking complexity. Depth of Flavour was reported missing. Needless to say, the Seasoning was way below the Hector idyll. 
The Lamb itself was dry, and was giving little back. The irony, more Masala would have helped. Topping up the plate with the remnants from the foil tray, things did improve matters. The extra ten minutes of Lamb sitting in Masala had made quite a difference. Garam Masala, something more complex was coming through, albeit there was a sense of detachment. Note the absence of an oily residue. Maybe, deep down, I was missing the benefits this provides.
Salford, a city within Greater Manchester and the locus of Curry-Heute. Maida Grill House (36 Liverpool St., Salford M5 4LT England) was discovered in a routine search for new venues whilst in Manchester. 
Entering Maida at 14.15, Lalaa, Mein Host greeted warmly, he never did confirm any sense of recognition. 
Rice & Three (£8.50) was the obvious Order for Hector, the best way to evaluate the Fayre at a new venue. The – Daily Specials – on the printed menu corresponded with the Board, this suited the Hector. The Mix Veg would offer a Diversity of Texture, Keema Peas might offer a Methi Blast and of course Lamb Karahi (with bone) should reveal all about Maida. 
Four large pieces, and quite an array of Salad elements, created quite a plateful. A worthy snack. Potato and Spinach formed the interior of the Pakora which we both felt was more – Bhaji-like. 
Coriander and sliced Green Chillies, the – foliage – had already been applied. The three portions of Curry were more than enough to titillate. Beneath lay a mass of Rice, of European proportions. I started with the Lamb Karahi.
Ho-ho-ho – was the Hector reaction as I pointed out this section of the plate to Marg. Wonderful! The Seasoning was right up there, the Spice Level was such there was a definite – kick. The viscous, Minimal Masala was markedly different than the – Karahi – served in the Curry Cafes across the water. I unearthed a Sucky Bone, this Curry was doing it all. The soft Meat was giving off Clove as is a common feature in this region. A plateful of this alone next time could be tempting. 
Aloo Gobi appeared to be the dominant feature of the Mixed Veg. The Texture of both the Potato and Cauliflower was spot on. Carrot, Peas, Green Beans and Sweetcorn also featured. The Masala here was – even less. Just how much of this had been absorbed by the Vegetables and the Rice below? 
The Keema Peas was again – Dry. One always congratulates Chef when needless moisture is not served with this Curry. With an Earthy Flavour, I was aware of waiting for more, more Methi. This never arrived. The Keema felt the – least – of the – Three – comparisons being inevitable. Maybe Rice & Three feels too much like Buffet, the Hector works better with a Meat main course and a Side of Vegetables. 
Everything that can be seen in the first photo was eaten, i.e. all the Curry. I had no chance with the Rice. The irony of course is that the Rice had absorbed so much of the available Masala, in the final mouthfuls I could have done with more. Dry Curry works better with Bread, but that is not the nature of this Greater Manchester institution. 
Half past one, a good time to visit 
Howard was having a Chapatti (£1.00), I suggested that Josh and I share a Nan (£1.00).
Two wee birds in a Thick Masala. Footery – has been the apposite adjective each time Quail has appeared in these pages. Gamey – way better than Chicken, it would have to be else the Hector would be showing no interest whatsoever. Maintaining some dignity, Howard tackled his Curry with a knife and fork, Josh and Hector got down and dirty. 
The Spice Level impressed, it was comforting to note that this was how the staff would have it. Not crazy, sensible. Having eaten one, the second bird felt like a matter of course. Does anyone ever have – three? Two Quails, definitely a lot less Meat than having a Karahi Gosht. Sucky Bones, every mouthful seemed to involve a bit of sucking. The wishbones were remarked upon, why? 
To what extent the Hot Spice was coming from the Masala or was already embedded in the Quail could not be established. The Masala itself was excellent, different from that served with the Karahi, seemingly more full of Flavour from that served at Brother Mani’s at 
Howard likes to play the game: