Having read review #1 of the Desi Lamb (£11.95) as served at Chimes of India (914-916 Sauchiehall Street, Finnieston, Glasgow G3 7 TF), it was a given that Alan would be keen to try it. Tonight, Hector was here to discover more about the menu, Masala Fish Curry (£14.95) was on the radar. Masala Fish, hopefully I would learn more, and there was always the possibility that I might encounter the – Fish Curry – that my home city is reluctant to serve.
A table for four at 19.30 was booked when I was here last Saturday, again checking out the Desi Lamb. Alan, Tracy, Marg and Hector assembled in good time at a local Finnieston hostelry and arrived punctually at Chimes. It was still raining, I doubt if it has stopped since it began on Saturday.
There was a mini-throng in the doorway, people trying to get in, or coming out. A large group were taking their leave:
Have the Fish Pakora – was a clear instruction by one chap as he exited.
Vini, Mein Host, was about to allocate a window table for us, but instead gave us – more room – at a table in front of the bar. At last, the Hector would be in a position to capture the remaining angles of this modestly sized venue. Do book.
Salty Curry – Bulletproof Naan – Plastic Rice – Colourless Dal
I don’t know if these were promises or criticisms they have received in the past. Curry without Salt, no thanks. Karah!
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.
Being here – to dine – there would be Starters. Knowing the menu in advance, I had already considered sharing the Mixed Pakora (£10.20), three pieces each of Vegetable, Chicken, Fish and Haggis Pakora. That should reveal a lot.
Alan had mooted the Amratsi Fish Pakora (£6.70) but bowed to his lady who had spotted Spicy Chilli Momos (£6.90). What is a – Momo?
The charming waitress supplied the answer – Dumplings, a portion of four or five.
They could be served either steamed or fried. Hector put in his tuppence worth. Taking a decent accompanying sauce for granted, fried Pierogi are more palatable than steamed. Fried it was, the – Vegetable – option taken.
As Chapatti John ordered last Saturday, so Tracy chose Spicy Garlic Chicken (£10.95) for her main course. Marg and Alan were both sold on the Desi Lamb, Boneless for Marg, on-the-bone for Alan. I asked that the Masala Fish Curry have no Capsicum, Alan followed suit. The chaps both asked for an increased level of Spice.
Having only previously seen the Chapattis at Chimes of India, I persuaded Marg to share a Nan (£3.30) and the mandatory Mushroom Rice (£3.80). Our fellow diners chose a Chappati (£1.50) (sic) and a Plain Paratha (£3.50). Good coverage therefore of the Bread.
A pile of Poppadoms, Mango Chutney and Spiced Onions had already arrived. Complimentary as Curry-Heute suggests they always should be, we’ve had crispier ones. Hector restricted the intake to the usual Soupçon. Some were still nibbling as the Starters arrived.
Mixed Pakora
A thirteenth piece was on the plate. After the slivers of Tilapia served at Handi By Darbar earlier in the week, Hector took the long pieces to be the Fish Pakora. These were Chicken, and were the least impressive of the variety before us. As Marg remarked, also earlier in the week – Chicken is boring.
I promise not to – overuse – this quote, well, maybe I shall.
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 Akash (Helensburgh) which set the standard for – fresh – Pakora.
Haggis Pakora, a novelty, but Fish & Chip shops have in effect, been serving it for decades. We had the Fish Pakora!
Spicy Chilli Momos
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.
Not all my choices are the best – was an early admission by Tracy. However, they weren’t written off and both would have Momos again was suggested later.
The waitress and Vini were always on hand, keen to ascertain our enjoyment. As the table was cleared so the concluding sentiment was that if one doesn’t try new things, then one doesn’t learn.
They didn’t have the Fish Pakora!
More drinks were no doubt ordered in the short gap between Mains and Starters. We were given enough time to digest the Starters before the very hot dining plates were presented.
The Wholemeal Chapatti was served whole, why not the rest? A Naan and a Paratha served in bits, always a disappointment, but one lady disagreed. We each have our preferences. The, again Wholemeal, Paratha was nothing special. Thin, only a hint of layering, perhaps too greasy also. Having sourced the wonderful Malabar Parotta in Glasgow, maybe there’s no going back.
The Naan looked too thin initially.
It was light, did its job, but one wonders what one has to do to acquire a large, blistered, teardrop, risen Naan, served whole of course.
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The Mushroom Rice here is a treat. A must. Wonderfully fresh Mushrooms in a lightly Spiced Rice.
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.
Before arranging the Fish and Masala on top of a suitable share of the Mushroom Rice, I had a little taste. Oh, quite a kick here already, sharp.
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.
Having asked for – above medium – the initial Spice may have been at the expense of the intended Flavour. With the Fish removed from the original plate, the remaining Masala was stirred then decanted, much better.
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.
Salty Curry? – rarely a problem, this could have done with more.
Chilli Garlic Chicken
This Curry was reviewed last Saturday. Again, the Chicken stood out in the Masala which had a decent viscosity and was far from being – Soupy.
Tracy enjoyed her Curry and rather than force it all down, some would go home as a – doggy bag.
Desi Lamb on-the-bone
The first time I had this it blew me away, the second, I knew what was coming. I had advised Alan that this was very much a – Curry – in the traditional sense, remote from what we have when dining south of the river.
Enjoyed and ticked – was forthcoming, followed by – Curry no bad.
Desi Lamb – boneless
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.
Once more, whole Finger Chillies featured, and the Masala was separating. The lovely dark brown was a reflection of the pedigree. This looks like Curry.
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 Chimes of India, this is a standout. Marg had a few more words to offer:
The dish was large with plenty pieces of tender lamb. The sauce was rich and earthy with a good level of spice for me. The Mushroom Rice worked very well with the thin Naan to give a different texture to the dish. Very enjoyable.
Was it OK? – asked Vini.
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.
It was too late for Hector, my fellow diners ordered Coffee: Latte (£3.00) for Marg, Espresso (£2.70) pour les autres. We’re not finished.
The ever so charming waitress, Vini’s daughter Marg established, arrived with a tray of a certain Irish Liqueur. Marg’s favourite, much appreciated.
The Bill
£125.40 £46.40 of this was for liquids, a fair price per head for the food.
The Aftermath
Thanks and farewells. I advised Vini that there will be some time before my next visit. All will become clear soon. Two more visits and Chimes of India will surely earn its place in Glasgow’s Top Rated.
I
A new 
Howard, Craig and Hector chose Fish Pakora (£7.95), a favourite of us all and never had at these premises. Yvonne opted for Lamb Seekh Kebab (£4.95) whilst Steve had a traditional Vegetable Pakora (£4.95). 
Five bits of Tilapia, not great value, eight quid for not a lot of Fish. Initially I wondered if these were small Fish or strips of a larger one. The latter was the conclusion. Freshly cooked in a spiced batter, there was a good kick, especially when the Chilli Dip was employed. Less shrubbery, more Fish please.
Two Seekh Kebab cut into four pieces. This did appear to be better value. 
This appeared to be the best deal among the Starters. A dozen or so pieces of Pakora, the dark colour showed they had been well cooked, and probably twice. 
The Breads were well received, Yvonne is a fan of Wholemeal Flour, so the Chapatti suited her taste. The Naan was good – Steve would tell me later.
The – portion – has had me asking myself why I hadn’t invested in the half kilo. £23.00 may be the answer. Sharing a kilo (£35.00) is a much better option. 
The Meat was decidedly more chewy than experienced here previously. However, it’s possible that having experienced the outstanding quality of Lamb served at 
This tastes of 
Chicken, Jalfrezi, we know what’s coming…
What sort of abomination was this? Craig and Yvonne wind up the Hector oft: a jar of Curry Sauce, poured over Chicken with big pieces of 
The saga continues. This was the first Chicken Karahi seen at 
How often have we had this at these premises? The yardstick. The same Toppings, similar Masala, but now there’s proper Meat. 
At the start, Steve was less than impressed, he wasn’t getting much from this creation. In time, he mellowed, the situation improved, he got it. Steve:
This may well be be Hector’s favourite – Curry. Stewart and Hector 
The revamped and renamed premises met expectations. Unusually for me I had a starter and a main with rice. The starter was fish pakora which is difficult to get wrong. This was good. My main was Lamb Korma Handi with brown rice. Most of the lamb was chewy but I’m fine with that. What stood out was that the lamb had flavour which is not always the case. For some reason I was reminded of a white (pepper) karahi. I will soon be told if I’m very wrong. The brown rice had flavour and was a satisfying accompaniment. Overall an enjoyable experience.
Moiz accepted the praise that was forthcoming, five happy diners. The hand wipes were accompanied by mint creams. Not ordinary mint creams as it happened: Elizabeth Shaw peppermint cream. Yvonne was well impressed:
The Bill
£24.60, however, it should have been – £20.50 ! 
Lamb Chukka (£5.50) (menu prices) and a Parotta (£2.00) were a given. The substantial Chukka is technically a Starter, no way was a full Curry going to follow this. 
Instead, another Starter was considered. Some were clearly the fayre of places east of 
Your favourite one – said the waiter as he noted the Order. With beards de rigueur, this may or may not have been Vasanth. I mentioned the young Indian chap who greeted me on Saturday afternoon. A former employee was mooted. 
The Malabar Parotta was as wonderful as ever, possibly larger than served here previously, so maybe worth the extra 40p! A few strands of the multi-layered, stretchy Bread would remain after the Hector had finished his share of the food, but not for long. 
This is the business, and how this is a Starter still puzzles. With Curry Leaves aplenty, and the much revered Dry Red Chillies peeking out, spot the lack of liquid on the plate. This is the definition of a – Dry Curry, so it’s ironic that the Curry section of the menu is all – Soup. 
Beneath the Coriander lay sliced Mushrooms, I would have preferred larger pieces. The Black Pepper was prominent, not so the quantity of finely chopped Onion mixed through the Mushrooms. Marg took the lettuce. 
The plan was to temper the anticipated intensity of the Chukka and provide the always welcomed – Diversity. A Hector needs more than just Meat and Masala, not that there was much of the latter on show in either plate. The Mushroom Pepper Fry was transferred to the Chukka plate, they were sampled alternately, towards the end, a bit of mixing. 
The Seasoning in the Lamb Chukka registered immediately, with the Spice not far behind. No prisoners, this was a Spicy Curry. The Meat was at the the limits of remaining solid, pulp was not far away. Consequently the required amount of chewing was minimal. 
The Peppery Mushrooms lived up to the description. Here the Seasoning was significantly below that of the partner Dish. The Peppery Flavour was somewhat one dimensional in comparison to the superb Chukka. 
The Mushrooms stretched the Chukka meaning that the pleasure there was prolonged. A decent combination, and one Parotta proved to be enough. A worthy meal. 
Across the table, Marg was coming to terms with the quantity of Basmati that sat before her. She knew from the off that there was more Rice than she could manage. Inclusive Rice/Bread, no holding back then. 
The creamy Masala was described as – thick – on the menu, compared to the other Masalas, possibly. It was still – Soup. This is how 
I sampled a Soupçon, interesting, more below. Marg cleared everything she had on her plate.
When I decanted the rice I felt there was too much. The bowl of creamy Butter Chicken soaked well into the rice. The sauce was spicy and left my lips tingling. A good portion overall, with some of Hector’s Mushroom Pepper and lettuce added texture to the dish. Enjoyable. 
The last strands of Parotta were put to good use. The Curry bowl was duly wiped clean. And so what must be the Spiciest Butter Chicken found yet, was duly noted. With pronounced Seasoning, this was far from the customary, relative blandness associated with Butter Chicken. 
First visited two weeks ago, – the return – to Chimes of India (914-916 Sauchiehall Street, Finnieston, Glasgow G3 7 TF) should have been sooner. There was just the matter of the – 
Vini, Mein Host, greeted from the kitchen as I stood mid room. Following a shake of hands, the Hector chose a corner table from which all could be surveyed. Window table declined. Menus were brought, a 500ml bottle of Sparkling Water (£1.60) ordered. The chaps arrived momentarily, in the interim, Vini thanked me for my 
The Curry-Heute Test : you impressed me significantly last time, can you do so again? 
Hector’s Poppadom intake was minimal, the chaps took care of the pile of three. Customers came and went, Takeaway too. Chimes of India opens at lunchtime at the weekends only. Fridays are under review, and likely to be withdrawn, I was told later when I tried to make a booking for Thursday afternoon. It looks like Hector will be limited to Saturdays in future. 
The three Chapattis disappeared in an instant. I don’t know how he does it. There was nearly a fourth, however, Hector offered a distraction. The Mushroom Rice was as good as anything served anywhere, better probably. The fresh Mushrooms complemented the lightly Spiced Rice, the perfect accompaniment? And there are those who cannot stand Mushrooms.
I note there is no equivalent Curry here in Lamb. Two Ginger Strips and a threat of Coriander topped a dish that was clearly dominated by the Meat content. The ratio of Chicken to Masala was favourable and befitting of the Bread accompaniment. The Masala appeared to have been blended and had a decent level of viscosity.
Desi Lamb (on-the-bone)
Last time
The Meat and Masala were arranged on top of the Mushroom Rice, spot the Sucky Bone. The overall quantity on the plate matched the Hector idyll, there would be no wastage. Whole Spices ware revealed: Green Cardamom, Peppercorn and the mysterious piece of Star Anise which 
The quality of the Lamb was apparent once more, as Tender as Lamb can be without being on the edge of pulp, glorious. The leftover Masala was added sooner than is the Hector norm. Having applied a bit of stirring, any sense of soupiness was gone. 
The Curry-Heute Test : Curry and Rice, such a simple concept, this was as good as it gets.
On 
There were no – Mmmms – as the good doctor ate, unusual. As with his fellow diners, every morsel was eaten. Dr. Stan’s verdict:
It was lightly spiced, a creamy, spinach flavour. Lovely, tender (meat), not a spicy Curry, but very good. Not the usual Lamb Saag served, it’s different. 
The Bill
It’s approaching two months since Hector last had his staple 
Moiz greeted as I entered at 12.50.
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 
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. 
The abundant Ginger Strips and loops of a Chilli brought Manchester’s – 
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 
The Aftermath
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
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, Chimes of India may well progress up the column on the right to – 
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