Hector is Dan Sath for a few days, resident at Chez Lord Clive and Lady Maggie of Crawley. Whilst a Crawley Curry is likely, today Clive was keen to try a new place in Horsham. Horsham has an abundance of Curry Houses, Chak De India (16 Bishopric, Horsham RH12 1QN England) appears to offer something different. That the Hector spotted five tempting options is quite a feat for the menu in a Mainstream Curry House.
Crossing the threshold at 18.45 this evening became quite an emotional moment for Clive. This building was long used as the King & Barnes shop, the actual brewery being located behind. Closed some thirty years, Clive still misses the traditional English ale formerly produced here.
We were shown to a corner table in the far corner of the room adjacent to the bar. Being in the shade did not suit Clive who asked for a window seat. The extra light would enhance his chances of finding the food on his plate.
With no Keema Mutter on the menu, Clive chose his eternal fallback Chicken Parsee Dhansak (£10.50) with a Keema Naan (£3.95). 
Also under – House Specials was Lahori Karahi (£11.95). The words – truly – and – authentic – had been used in the description, this would be challenged.
Meanwhile, under the banner – Presidential Chef’s Specials – was Lal Maas (£12.95), quite a rarity, and a particular Hector favourite, enjoyed over the early visits to The Village (Glasgow).
The description for the Lamb Chettinad (£12.95) had the juices flowing already.
Home Style Fish Curry (£13.95) was also considered. Why is Fish generally more expensive than Meat in the UK?
Railway Lamb (£12.95) appeared to have everything except being offered – on-the-bone.
Choices, choices.
Ritu, our young and charming waitress, would look after us this evening. With the photo of an – authentic Lahori Karahi – at the ready, I asked Ritu if Chak De India were serving this, or the fated Mainstream version with Big Blobs of Onion and Capsicum. She consulted a superior who came over and confirmed the latter.
So not authentic then – I made clear to them both.
When I chose the Lal Maas, Ritu visibly balked. The two Chilli rating may have had something to do with this. It was confirmed that I would not see any Capsicum. A Mushroom Rice (£3.95) would accompany. A jug of tap water completed the Order.
Chak De India is a two room restaurant. The bar is housed in the room to the left as one enters. Whilst some were sat here, the majority of the customers were housed in our room to the right. Simply decorated, the elephants on the wallpaper were the concession for creating the sense of an Indian restaurant.
Hot plates were brought at 18.13, the food soon after.
The Mushroom Rice was as hoped for. Properly Spiced Rice with plenty of fresh Mushrooms. When done right, this can add so much to a Curry.
The Keema Naan was served quartered. Risen and puffy, the exterior ticked the boxes. On peeling a section open, the dreaded pink Donner-like Meat was found, not the individual grains of brown Mince which are preferred. Nevertheless, Clive would demolish the lot.
Parsee Dhansak, Chicken
A sprinkling of Coriander leaves and stems topped what to the Hector, appeared to be quite a wet Dhansak. Large pieces of Chicken protruded through the mass of Daal Masala.
Not a Curry the Hector is ever going to order, a Side Daal, however, is another matter. A Daal Makhani is long overdue making another appearance in these pages. One thing is certain, Clive knows his Dhansak:
A Dhansak exactly as it should be. Slightly sweet, slightly hot, well balanced. Huge portion of Chicken, very tender, a lot of it.
The Naan was was too hot to touch on arrival. What you’d expect a Naan to be, unremarkable, did what its meant to deliver.
*
Lal Maas
The added menace of the whole, dried, Red Chilli sitting atop the viscous, blended Masala was a good touch. The Meat count reached twelve, mostly large pieces, as they were arranged on top of the Mushroom Rice.
This Curry was saying – vicious. There was therefore no surprise when the Spice Level registered so highly on the palate. The Seasoning, significantly less so. The Tender-firm Lamb was not giving much Flavour back. The land of the Mainstream, it’s a pity one has to accept this as the norm.
A super-rich Tomato Flavour is what was anticipated. Perhaps the extreme Spice was masking this. The first Flavours to emerge were from the Mushrooms and Onions in the Rice. A solid, pod-like, Spice was unearthed. Cardamom, possibly Star Anise. This and the Red Chilli were giving the Curry pedigree.
In time, the Tomato Flavour came across. Despite the tears in the eyes, from this Vindaloo strength Curry, the taste-buds were recovering. More Seasoning would have brought this forward. Mango, Mango Chutney, was being sensed, the road to Patia/Chasni.
Ritu came over to ask the customary question. She confirmed that there was no way she could have eaten this Lal Maas. Why was it served with so much heat? The Village’s version was never this challenging. Still, the Hector was up for it, every morsel on the plate was eaten. As for the bowl in which it was served, Clive wiped this clean with his remaining Naan. He too was amazed by the level of Spice.
Visits to Horsham tend to be part of stays in Crawley, so a return to Chak De India is likely. There are other Dishes to tempt. But truly authentic Lahori Karahi, come on, do the research.
The Bill
£31.35 Decent portions at a decent price.
The Aftermath
Even though the menu was covering such a range of Curry from across the Indian Subcontinent, the Hector still had the feeling that Chak De India could well be a Nepalese managed establishment. There is a tendency not to rush towards these, too many bland encounters. Chak De India may well become the exception.
I am Nepalese – declared Ritu. QED?
The Calling Card was duly despatched. Ritu appeared to be well taken by the quick tour of Curry-Heute. There had to be a photo.
2024 Menu
Kofta Palak (£11.95), sometimes a great notion, only one venue in Glasgow is guaranteed to have this available at all times: 
At 13.00 this Monday lunchtime, 
A jug of iced tap water was duly provided. The wait was appropriate, especially given the number of customers present this afternoon. 
Six Meatballs were buried under a mass of Herb-rich Masala Mash. Despite the abundant Spinach etc. presence, there was still a sense of there being a Masala in there, somewhere. On dissecting the first Kofta, the Meat was found to be light in colour. Chicken? No way, they are in the Lamb section of the menu!
Taking the Nelson Street exit, (
Curryspondent John, relax, Hector has now been to 29 States Indian Cuisine (6-8 Norby Rd., Broomhill Square, Glasgow G11 7BN). John has mentioned in a previous communication that the Chef is ex-
The young waitress directed us to a booth table at the far wall. The Hector just managed to squeeze into the space between table and bench seat. Beware. 
The limited range of Curry on offer was not exactly becoming. Too many references to Cream and Coconut, the Karahi (£10.95) featured the dreaded – 
Glasgow Favourite Dishes – added – sweet and sour – to things better avoided. What is the difference between Chasni and Patia? Why both? Whilst these work with Chicken, the Hector was most certainly not succumbing to that. Lamb or Fish. 
The waitress took the food Order having already brought a sensibly priced 750ml bottle of Sparkling Water (£3.99). We hadn’t seen the portion sizes yet, but the overall pricing is certainly competitive, and the Fish was not more expensive than Meat. 
On arrival, the only other person in the building was a chap fixing lights. It took a while to obtain photos of the interior. This explains the ladder. 
A chap came in for a Takeaway Pakora. The only other sit-in customer was a mature chap whose – jakey – credentials were in order. In addition to his Curry he ordered a lager and a pint of milk. As he paid, he ordered another – pinta’ lager. Eccentric millionaire? 
Six Pierogi shaped pieces of Haggis in batter were accompanied by the standard Chilli Dip and a Salad garnish. Marg, who always expects – Haggis balls – took care of the greenery. Three pieces each, enough. A six piece portion, a piece for every Pound (sorry, Seamus). This hopefully lays the ghost of 
The Naan was a delight. Large and round, that it was halved was not cause for criticism today. Both pieces were substantial. With its buttery sheen, the Naan had risen, the burnt blisters had formed. This created soft and more crispy sections. I took the thicker pieces, Marg the thin. This Naan therefore suited us both. And the taste, oh, yes, this was excellent. The best Naan I’ve had in a while. 
Yellow, Creamy, the appearance was everything Marg likes in a Curry, and the Hector avoids. Topped with both Coriander leaves and stems, this would prove to be beneficial as one ate. Once decanted, the portion appeared to have substantial Fish. White Fish is all I can report. 
The Creamy Masala had a decent viscosity. The given description mentioned an Onion and Tomato rich gravy, whereas the Butter Chicken (£11.95) – tomato, honey, garam masala and cream. I would like to have seen and tasted both for comparison purposes. With its welcome – kick – Marg quickly declared her enjoyment and said the Fish Mappa was like a Butter Chicken, but with Fish. Hector’s Soupçon of Masala found it to be not over-sweet. I could have eaten this. The Fish Mappa certainly was streets ahead of the 
Good fish texture with plenty pieces. Sauce creamy with a perfect level of spice. Enjoyed the coriander throughout and the rice. The plain Naan was thin and crispy, my favourite. 
The aroma had me onside as I studied the composition. Onion and Tomato were in the given description, there was way more Onion, relatively large pieces at that. Oh no (expletive deleted)! The dreaded 
Once again, the Seasoning immediately impressed. The Flavours hitting the palate were distinctive, something new. The mentioned – Cumin – was presumably not in seed form. One would not expect Whole Spices in a Mainstream Curry House. The Spice Level, not discussed at the point of ordering, was never above – medium. 
Alternating between Curry & Rice then Curry & Naan proved to be rewarding. This Naan was excellent. Eating one piece of 
As the waitress cleared the table:
Remember the electrician? He was working outside. As I took photos of the verandah, so he engaged. A local, he visits 29 States regularly. I explained what I was about. 
A bloodied ear for a would-be President was followed soon after by a bloodied nose for them Dan Sath. Standing under the new-ish sign at 
The only Curry the Hector was interested in today was the Vegetable Daily Special. Spotting the Aloo Gobi made the day already. Fish Pakora and a Chapli Kebab would precede, a tried and tested combination.
Two Dips arrived first, bowls, appropriate for the quantity of Starters we had ordered. The young chaps on duty then conveyed the veritable mass of food. With the car parked nearby, Takeaway was already envisaged.
Thirteen pieces, of what I take to be double fried Vegetable Pakora filled one plate. Well-fired, a crispy exterior in parts, Marg was already enthusing. I’ll stress the number of pieces once more, no skimping here, unlike…
I had ordered two Chapli, Marg would have one half. Experience has taught me not to tackle the more than one when having this array. The remainder was already earmarked to go. 
Fish Pakora
Twelve pieces, just the twelve, plenty to share, enough for later also. Anger may be too strong, but does reflect the rip-off experienced in the West End a couple of weeks back. 
Marg took her share, I had no Vegetable Pakora as it turned out. Reheated Haddock in a Spicy Batter, still impressive, off the scale when presented fresh. The ultimate Spicy Fish & Chips, but who needs the chips? Marg adds:
Hospitality at 
Hector’s favourite Vegetable Curry, Potato and Cauliflower served in a Minimal Masala Mash. With Bread or Rice there’s no way this could be managed after the Chapli/Fish Starter, maybe the Salad had filled me a bit too. 
A Dry Curry in terms of the Minimal Masala, however moistness comes from the Vegetables themselves. The Cauliflower had retained a degree of firmness one doesn’t want mush as can be the case at some venues. The Potato absorbs then emits the Spice and the Flavours from the Masala Mash, glorious. The threat of Coriander atop, coupled with cooked in sliced Green Chillies added further Flavour and a kick. Meanwhile, Marg was still piling on the occasional piece of Pickled Green Chilli. 
Kinara (10 King Street, Glasgow G1 5QP) is the latest addition to the Merchant City’s Curry scene. Kinara has been in business for two months having replaced the Russian cafe/restaurant at this locus. Russia not too popular then? And given what happened to Trump this evening, maybe he’s not too popular either. 
Two waiters were on duty, Adnan and his trainee assistant. The main menu was brought then the Pre-Theatre (£17.99). There, I got as far as – generous chunks of 
Seven pieces, just, of Meat sat in a reddish brown, rich-looking, Thick Masala. There was no sign of Tomato or Cream in the blended Masala. This was a different take on Rogan Josh. There wasn’t very much of it, 5p short of seventeen quid, the 
Hector was far from impressed. To make room for the Rice, I scraped the Curry to one side of the plate. This only highlighted how little food I had been given for £21.90. 
Sampling the Rice first only highlighted the plainness of the Basmati. The sliced Mushrooms and Syboes would provide a variety of Textures, but not a lot. 
Towards the end, Adnan came over to ask the customary question qualified with – No 
With Adnan back to take payment, the Calling Card was issued. Being open for only two months, he stated that they are happy to listen to pointers. The low level of Seasoning had to be mentioned. My preference for Whole Spices being present was also mentioned, but that’s Chef’s choice. 
Back in Blighty for exactly one month, Hector’s itchy feet needed a scratch. A well known and reliable 
The rendezvous was at 18.00. We parked on George Street opposite – The Blue Elephant – which must be a relatively new venue. There – Punjabi Korma – is on the menu, the efficacy of this claim will have to be investigated. Maybe another trip up north in the autumn will be required? 
The heart sank when I realised a young girl was going to serve us. Rarely do they know the food on offer, today’s struggled to understand what was meant by Sparkling Water. Not the best of starts. That we were waiting for two more diners also appeared to confuse. Graeme, who arrived dressed for a hill walk, will wish me to relate that Euan was last to arrive. Euan had opted for the giant umbrella this evening. 
Fish Karahi (£11.95), is why the Hector was keen to return here. So few venues in Britain get this right. Mushroom Rice (£4.75) is new to the menu, and more typically priced for this city. Maybe prices at Rehmat’s were unrealistically low previously? 
As we waited, so five other customers arrived, each here for the 
Over the next hour, I secured the necessaries, with Keema Peas and Aloo Gobi present, Marg and Hector could have done serious damage here. Despite this being only Hector’s third visit, it now makes sense to create 
Topped with fresh Coriander, there was minimal Masala present as is the Hector preference. The surplus Oil was already separating and is seen around the periphery of the handi. Once decanted, the Fish content impressed as did the overall appearance. This was right up there with the best of the Fish Karahi as served in 
Some of the White Fish was flaked, most was in small pieces. The food was hot, a major plus. The Spice, never discussed at the point of ordering, was not demanding, but would build to a decent level. Soft Fish, White Fish, one day I’ll discover what it is. 
This is how a Keema is meant to look. So why do so many venues serve it wet? Sliced Onions had been cooked in with the Peas. Marg:
How different is this? Having established that 
The Shorva was gravy-esque. This is the correct Masala for Nihari, and some eat it with Bread. Graeme, having ordered Mushroom Rice, had a dilemma. Decanting the Meat and Shorva to the Rice was one option. Spooning the Rice into the Shorva, the alternative. Graeme chose the latter, laborious, less messy. Graeme:
The new menu has corrected the spelling. Piled high, – towering – was noted. 
The wedge of Tomato with the Coriander made this Curry look special. With the Okra pieces protruding from the mass of Curry, an Interesting Vegetable to provide extra Texture. The Minimal Masala confirmed the efficacy of this Curry. This had the appearance of quality Curry. Euan:
Did you enjoy your food? – asked the young waitress.
Marg wanted ice-cream and disappeared through to the front of the premises. There she chatted with Ehsan and mentioned 
This is the best Curry House in Aberdeen. 
Hector has been home for a month. A month of visiting local venues, and two new ones at that. Yes, John, I’ll get to 
Mushroom Rice (£3.90) has proven to be the perfect foil for the Desi Lamb, why change a winning formula? A glass and a carafe of chilled tap water was provided. 
Vini brought a complimentary Poppadom and Spiced Onions – while you wait. The Seasoning in the Onions matched the Spice, tasty. 
Ginger Strips and Finger Chillies may be what some first notice, but for Hector it was the Sucky Bone which stood out, and momentarily a second would be revealed. The Meat count reached double figures, all large pieces and the largest of the four bones present was well shrouded in Meat. The viscous, blended Masala oozed quality, this was a classic Indian Curry. There was but a threat of Oil around the rim of the plate, a far cry from Hector’s Desi Punjabi Fayre. 
Believing it to be a Mushroom, the first solid intake was a whole Black Cardamom, not the best start. At least I then spotted, so set aside, the second one too. Recovering with Rice and Masala, so the Big Flavours overcame this hiatus. This already had all the signs of being an absolutely gorgeous Curry. 
July 4, apart from a General Election, not much happening today, but it is Marg and Hector’s twenty first wedding anniversary. The majority of anniversary dinners have been enjoyed abroad, presently, we need a break from travel. It was Marg who suggested 
The 
Tarka masala tots (£5.50) would be our additional Dish. What better than Potato to accompany a Lamb Curry? 
Murphy’s fryer for 2
Whilst the presentation may have impressed, the Hector was here for the food. Where was it?
Four pieces of Fish Pakora, of my two, one was fresh, tasty, the other somewhat wizened. The twice fried Vegetable Pakora was – dry. Marg would go on to state that the Haggis Pakora was the best part of the meal. Her solitary piece. 
Paratha
Eight pieces of Meat, four on-the-bone sat in a reasonably viscous Masala. This was not much more than a – tapas – portion. As the Paratha was divvied then duly dipped in the Masala, so the now farcical nature of our meal became obvious. 
We had each eaten little more than the volume of any decent sized Starter. The Hector was possibly more hungry than at the start. 
Behold a Shorva! The Masala was way more – Soupy – than its predecessor. The Meat count appeared to be more, but so was the Bone. 
The Garlic Naan was a classic example of why I generally avoid them. Served in bits, light, peely wally, no sign of Tawa/Tandoori blistering, soggy. There was but a threat of Coriander. Needless to say, the pungency of the Garlic was going to dominate all else. 
Ah, the Potatoes! As a – Small Plate – this felt as though there was a comparable volume to the main course – Curry. The – Tarka? There was Soupçon hidden beneath the Coriander Leaves. The cubed Potatoes had a decent Texture, unlike the Lamb, here Flavour had been absorbed. The Masala seemed no different from that which was classed as – Desi. The missing link, we now had Meat and Potato, an excellent Curry combination. There was a chance we might actually fill our still empty stomachs. 
The thinner Desi Masala had no more Seasoning than version #1. 
The Aftermath
Setting off for Curry before noon in Glasgow is quite unusual, however, the post-Curry activity on a Monday is shifting earlier as time passes. The joy of retirement. 
I took the same table as Saturday, but decided to face the opposite direction. A chap on my left was finishing his Bread and Vegetable creation. As the Aloo Keema was not out on display already confirmed that the Hector was about to have it – fresh. 
The round Naan was served whole, yay. With a decent girth in the centre, plus a risen, puffy periphery, this proved to be an excellent Naan. Light and fluffy, delightful, I nearly managed the lot. Unheard of. 
OK, let’s recognise the excessive Oil around the rim. A heart attack on a plate, but it mostly disappeared when stirred in. Five pieces of Potato accompanied the mass of Mince. I took it to be Lamb Mince despite the lighter colour. I wasn’t going to ask and have – Chicken – spoil the day. Tomato skins, a piece of cooked in Bullet Chilli and Coriander were mixed through what was a much wetter affair compared to Saturday. Aloo Keema should be almost – Dry.
As I ate, so four chaps took the window table. Two portions of Nihari, four Naan, two Chapattis. I had never previously seen Nihari at 
The Aloo Keema was now on display. There was no Aloo Gobi left from yesterday else I would have had some. I established that Nihari is usually always available, tempting.
Sheerin Palace 
Mobeen must have seen me enter, he emerged from the kitchen and came through to the dining area. That he hadn’t seen me for some time was mentioned. I know Kofta Anda is always available on a Saturday (& Wednesday) – was my explanation for being here. Why he wasn’t in his usual spot behind the counter was revealed later. 
This is what usually comes when Rice is ordered. The multi-coloured Rice is pre-cooked and always on display. 
Four, not particularly large, Meatballs and one Boiled Egg sat in the Shorva. Previously, I have tackled this with a Chapatti and made quite a mess of myself. Rice may not be the ideal accompaniment, but is decidedly more practical. The thin Masala therefore tends to be absorbed quickly by the Rice, but as mentioned, there was sufficient moisture all round. 
The colour suggested Lamb Kofta. Each Meatball would be quartered as encountered, eke the Meat out. Of course there was still the Chicken and the Egg. Spice coloured to a depth of about 2mm, the interior of the Chicken was as white as snow. And people order Chicken Curry. 
There was a good Spicy blast, the Clove Flavour pronounced at times. This was comfort eating but eating all the Rice would have led to discomfort. As I weighed up the options, so more food was brought to the table. The chap was back, a side-plate with not one Soupçon, but two!
Mobeen seemed keen to chat further. It was only at this point that I established his name. With my visits to