It’s approaching two months since Hector last had his staple Karahi Gosht, unheard of. In the interim there has been a focus on Desi Korma and South Indian Curry, Chukka in particular. It’s even longer since Hector walked across the Clyde to Tradeston for Lamb Karahi (£12.00) at the former Karahi Palace, now Handi By Darbar (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ).
Moiz greeted as I entered at 12.50.
I’m home, yes I regard this as – home.
I took my usual spot in the ground-floor seating area. I have resolved that when dining alone, I shall maintain this favoured seat, upstairs beckons otherwise. With the room to myself, I managed more photos of the ground-floor vista.
The Lamb Karahi was ordered, a Coriander Naan (£2.50) would accompany. Moiz brought the 500ml bottle of Sparkling Water (£1.50) as a matter of course. He and Moqeeb got to work.
The cricket was on the TV but was not visible from my corner. As I amused myself otherwise, Moiz presented a complimentary Starter – Chickpeas – was the only clue.
Chana Chaat Masala
The stripes of Tamarind across the Yoghurt/Raita topping had me puzzled for a moment. The appearance was such that this could have been a Dessert. Once I stirred the contents of the plate so I revealed Chickpeas, lots of them, Tomato and Coriander.
Spicy, tangy, refreshing, and with a definite – kick – I recognised the underlying Flavours. I showed Moiz a photo of a box of – Chat Masala – from my own Peanut Masala Chat recipe, he confirmed that this had been used. I suspect some Chilli Powder also. As I departed so the tray of the Chickpea etc. base was on display. Moiz is considering offering this as an alternative to Poppadoms.
I ate about half of the bowl, there had to be room for the main event, especially with a Naan due shortly.
The Coriander Naan was served whole and had the wonderful Herb mixed through the dough before cooking. Light and fluffy, this style of Naan prevails. I shall have to trawl through my own Blog to find the source of the type of Naan I particularly favour. However, I saw this Naan (above right) posted on the wall of a random Curry House in Lisboa last week. This is what the Hector seeks.
Lamb Karahi
The abundant Ginger Strips and loops of a Chilli brought Manchester’s – foliage – to mind. Beneath lay a dark red Masala with pieces of Lamb on-the-bone.
There was a powerful taste of almost burnt Tomato from my first dip of Naan into the Masala. Hot food, I had to tread carefully before risking taking in some Meat. Both the Spice and Seasoning were a la Hector, imposing, but not overwhelming. Beautiful Meat, Moiz and Hector would discuss this further.
There was a sense of familiarity, Karahi has been eaten a hundred times at this locus. It’s as if the Karahi Palace Chefs were still present. Is it the room that creates the special Curry environment? When Moiz approached to ask the customary question, I informed him that I could only pay the ultimate compliment: this Karahi was uncannily close in Flavour to Karahi Palace.
It was as if Chef Rashid had been giving tutorials.
Stirring up the remainder at the halfway point brought out my first awareness of Cloves. My final piece of Meat featured a Sucky Bone, the marrow was suitably acquired. Flavour, such an intensity of Flavour. Whilst Chukka and Chettinad have their merits, authentic Lahori Karahi surely trumps these?
Moiz informed that he cooks the Lamb – with love – to 90% of readiness. There is no Big Pot bubbling away with boiled Lamb all set to go. He spends hours cooking the Lamb to the required standard. His family has a tradition, Moiz is determined to maintain this.
Conversation was ongoing as and when Moiz could make an appearance. It is his hope to concentrate on the cooking and have someone else front of house. He acknowledged the €6.00 Goat Desi Korma meal deal last week in Lisboa. Goat being cheaper than Lamb was mentioned. Maybe we need more Goat Curry in the UK?
Business at Handi By Darbar has been steady. I was informed that most – Scottish – diners refer to these pages. Londoners – as Moiz described them from – Dan Sath – also. The Asians have their own – word of mouth – network.
As I scraped the karahi clean – How was that?
Wonderful!
I was almost ready to leave when – Tea’s coming – was announced.
Unfortunately, it was a milky Tea which came, I had to decline, but fear not, Green Tea soon followed.
I reminded Moiz that for Hector: no Milk, no Capsicum.
The Bill
£16.00 Something familiar appeared on my phone after I paid.
The Aftermath
Since my last visit, a Curryspondent asked about deliveries. A machine is in situ but may not be set up until after Ramadan.
Ramadan, Moiz is going to have a Ramadan Buffet commencing around 18.30 on the first days. Even Takeaway will be included.
The serving of the Buffet will become later each day corresponding with the sunset. There will be the jump of an hour after the last Saturday in March creating a 20.00+ serving.
Booking is advised, and hopefully upstairs will be filled each night.
Taste of Lahore (Rua do Benformoso 76, 1100-086 Lisboa) was spotted on Wednesday after a not so special Curry at 
Today, the ladies were off up-town for a pukka lunch and a girls’ day out. They would spend a bit more than €6.00 a head. I fetched Clive and led him to Martim Moniz and on to 
The three of us were therefore having the Mutton Korma which comes with two Naan, Raita and Salad. 
The three bowls were assembled, the distinctive aroma of a Desi Korma revealed all was well, this was what the Hector wanted. Four large pieces of Goat on-the-bone sat in a Shorva. Initially we had no cutlery, this was going to be fun. 
Dipping the Naan in the Shorva revealed Big Spice and Big Seasoning. Dipping Bread, what’s this all about? This was a Desi Korma, full on. Clive had the Sucky Bones, I found a rib bone. Goat, we had assumed Lamb, this was as soft as Meat can be. My limited exposure to Goat has been associated with tougher Meat, not today. 
The earthy, authentic Desi Korma Flavours were a delight, I could identify a faint sense of Cloves. 
Freed from my corner, the Calling Card was issued and appreciated. More photos, big smiles. Hopefully this will put Taste of Lahore on the Curry map.
Later, we passed the highly protected Russian Embassy en route to pay our respects at the memorial to Alexei Navalny who was buried this afternoon in Moskva.
Caxemira – Conzinha Indiana – some may recognise the name and recall the down-town location on an upper floor. In last year’s visit to 
Arriving at 19.30, Caxemira was empty apart from a solo diner. The premises bore no resemblance to their former locus, this was bright, modern, pukka. Comparisons with 
The logo on the menu was the first confirmation that these were the same people. I did show Mein Host a photo of the previous premises:
The solo diner departed, we had the place to ourselves. The original premises were always busy, this felt strange as did the décor. Those who used the facilities remarked on the luxury. Caxemira bears no resemblance to the nearby 
There was no dramatic entrance, no smoke, no sizzling. Pieces of Tandoori Chicken, Chicken Tikka, Lamb Seekh Kebab and eventually unearthed Lamb Tikka sat atop a bed of Onions. The accompanying viscous, Herb-strewn Masala, looked decent.
Needs more salt – was Steve’s opening remark. Unusual for Steve. 
Two whole Finger Chillies and a threat of Coriander topped the Masala. At the end, one Chilli remained, so Clive stopped short. The Masala was different from Steve’s. In fact, the four Masalas presented this evening had different characteristics, so a good bit of tweaking in the kitchen. 
With a Tomato-Red hue, this appeared to be the richest Masala presented this evening. Tomato is what the Hector was after, not Cream. Fortunately any Cream here was minimal, however, there was a brief panic when a trace of 
Nine pieces of Meat were arranged on top of the Pulau, an OK portion, Previously at Caxemira, I have suggested two people sharing three portions a la 
Behold a Soupy, Yellow, presumably Creamy Masala. Down with that sort of thing. However, this was very much a Curry for the ladies and/or – the children. Condescending, moi?
That the Chicken had been cut into small pieces was relayed early-doors. Then Marg made a statement of special significance:
The Chai was described as – hot. 
There was an exchange of pleasantries as we took our leave, a pleasant visit. 
Steve had already ordered. Had he read a well known and reliable Curry Blog more carefully, he may not have ordered the – quarter – of Red-Mutton Karahi (€5.50) but gone for the – half – which the Hector was back for – €10.50. In addition, he ordered a Plain Naan (€1.50) and Plain Rice (€2.50). 
Marg took a notion for Masala Fish (€6.00). This was not available and so it was back to a Kebab Roll (€4.00) in Chicken, 
Tasty Hut was stowed. We were sat at table 4 in the corner, sharing with three other chaps. They ordered a veritable mountain of food, no surprise then when some of it became Takeaway. Despite being finished first, they sat patiently until we had finished before taking their leave. Respect. 
Marg had asked for Salad in particular when ordering. What came was a Chicken Seekh Kebab wrapped in a Naan with Onion, Cucumber and Lettuce inside. 
Steve considered his – quarter – portion to be enough. Hector was here for Curry, not Bread. Twelve large pieces of Meat were arranged on the Rice. This left relatively little Masala. As ever, some was retained to top up after the first drizzle had been absorbed. 
The Masala was Peppery, a positive. Unfortunately, there was a dominant Flavour, that which I have experienced most often in Europe, and have only recently come to identify specifically – Cabbage. Steve reckoned he could smell it, the Hector could certainly taste it, and it was spoiling the day. This is not what I was 
The Bill
Tasty Hut is no more. The premises were seen to be renovated, Nawaab G is due to open here soon.
There was almost no Curry-Heute, after the indulgences of the past week, even the Hector considered a break. Marg, declaring herself free for lunch – on a Saturday – was the motivation to try a new 
opperchancities. A young lady brought the menu, Chicken on one side and thankfully Fish and Lamb on the other. Desi Lamb (£11.95) available on-the-bone had to be tried. Strangely, Marg ignored the Methi Keema Peas (£11.95) in favour of Lamb Bhuna (£11.95). She did stick to her customary Chapatti (£1.50), whilst Hector would finally secure a Mushroom Rice (£3.80). 
How long since Hector last had Karahi Gosht? The description of the Lamb Karahi (£11.95) at Chimes of India was everything the Hector deplores, 
Marg made short work of it. So much so, some of the Mushroom Rice crossed the table. The fresh mushrooms were marvellous. I would later watch the super-mario brothers deliver a box of lovely white and robust, fresh Mushrooms in addition to a sack of Onions etc. Lightly Spiced, I took enough Rice to match the quantity of Curry leaving some for the appreciative lady.
Three Ginger Strips and a threat of Coriander, topped the plateful of Curry, Meat protruding through the somewhat – red – Masala. Glasgow (sic) favourite hot curry – was printed on the – Lamb – side of the menu. A flavoursome thick sauce – was written on the other. Dry & Minimal – are the terms Hector hopes to see in any Curry. This Masala had an abundance such that Marg realised she needed Rice. I have seen Thicker Masalas. 
Hector was already having a more intense experience. A whole Green Cardamom was revealed, Whole Spice, always a plus. Marg devoured the lot in no time at all:
The large, split, Finger Chilli added a bit of menace to the presentation. Showing respect to the diner, there was the choice: cut it up, or set it aside. No prizes for guessing the outcome today. A prominent bone differentiated this Curry from the Bhuna. Otherwise, the Masala seemed similar to the Bhuna, darker perhaps, but with a similar consistency. The Meat count reached double figures as the Curry was arranged over the Mushroom Rice, two bones. In Hector’s mind, – Mainstream – was still competing with – Desi – and – on-the-bone.
The quality of the Meat immediately impressed, this was out of the top drawer. The most Tender of Lamb, and as progress was made, full of Flavour, beautiful. 
This is damn good – was declared, whilst Marg responded with a – lovely – with regards to her Bhuna. 
Curry-Heute is about exploring new venues in addition to celebrating the wonders already discovered. In time, 
The third visit to 
Is that your table upstairs – asked Moiz as he joined me and took the order for a bottle of Sparkling Water (£1.50).
Today, the Hector was going to try the Lamb Platter (£18.99) which features: Lamb Tikka, Lamb Chops, (both plural), Lamb Handi, a choice of Roti or Naan, plus Dessert of the day. My perception of this was a Thali with minimal Curry, maybe I needed a break. A couple of weeks back, after a period of intense Curry eating, I had considered going – Tandoori. That didn’t happen. 
The modest Salad, with Raita and Chilli Dip was provided once more, hot plates too. 
The Vegetable Rice was a mini version of Monday’s 
Having had the Lamb Korma Handi twice in recent days, I was paying less attention here. Saturday’s –
It was very well seasoned and spicy. (A) rich, smooth, creamy taste to it, and the Veg Rice did complement it very well. 
I was not expecting this. Two pieces of Lamb Tikka and two Lamb Chops sat on an iron sizzler plate. Abundant Onions were being cremated, some were already. Had I known this was coming, I would have asked for the Curry to be served thereafter. The precedent set, we all now know!
Lamb Chops, I could eat these all day. With burnt edges, cooked a la Marg & Hector, succulent, tasty, and here the Raita came into its own. The Tikka pieces were regarded as Boneless Chops, perfection. As for the Onions, a Moizzy Marvel. 
The Naan was served halved, I must remind him, Bread served whole is so much better. Light in colour and Texture, a bit puffy, there were no burnt blisters. The Naan would act as a conveyor, little more. I would manage just over half. Without Coriander & Chillies, not so interesting. Again, maybe there’s room for negotiation here. 
Featuring the standard Toppings at 
Some Tomato Seeds were visible in what I have come to recognise as a Desi Masala. Blending, as done in Mainstream venues, does not create this smooth, Oily Texture. How does one achieve this without blending? 
As Moiz cleared the table so he noted the unfinished Naan. He concurred with my observation that Europeans have – Curry with Bread – whilst Asians have – Bread with Curry. Indeed, Moiz remarked upon Europeans ordering multiple Mains then sharing Rice and Bread. Marg and Hector in company. 
The Bill
After this series of visits, to get 
OK, so this week, Hector is unashamedly promoting 
Whilst I waited for Stewart, Moiz was showing a chap the transformed upstairs with a view to adding wall decorations. I suggested a poster print of Moiz, Qadeer, his father (
The kilo of competitively priced Lamb Korma Handi (£32.00) was ordered, along with a Vegetable Biryani (£7.95).
Green Beans, Peas, Carrots and Sweetcorn were mixed through the Spiced Rice, the standard Vegetables which feature in this Dish. No Mushrooms. A bowlful of Raita accompanied, we had an abundance. 
Lamb Korma Handi
Beneath the Toppings: sliced Bullet Chillies, Ginger Strips and Coriander, lay a somewhat – shiny/wet – looking Curry. Once the big spoon was applied, so the Masala took on its true nature. This was suitably – Thick – approaching – Dry. 
The Seasoning registered first. Get this right and Hector is always a happy hound. Finding a whole Clove in my mouth took me straight towards a Manchester Curry. The Spice Level was decidedly – medium – this Curry is all about Flavour, not heat. 
Having topped up, Stewart spied the remnants sticking to the karahi. He was not for leaving anything. A Chapatti (£1.50) was duly ordered. 
Moiz took the polished karahi away as the Hector finished the final mouthfuls. Maybe Moiz didn’t believe we could do it. 
The Bill
The renovation and transformation of 
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? 
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 
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. 
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.
More! Soon!
This was a serious piece of Cheesecake.
The Bill
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, 
