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 Crawley were there to meet, a Euston Curry was already agreed.
With Putney the eventual destination this afternoon, a city centre Curry House was required. With the demise of – The India Club – at Strand, new venues had to be considered. Dr. Bernard had the Hector survey Tooting last year, subsequently he highlighted the cluster near Euston Station. Indeed, this is where the Hector first had London Curry dating back to the 1970s.
Drummond Villa (118 Drummond St., Camden, London NW12 HN England) is spoken of highly in other sources. Drummond Street runs parallel to Euston Street, the latter is blocked off due to a massive construction project that is taking nobody anywhere, and at great cost to us all.
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.
Tablecloths! – remarked Maggie. This was not our usual Punjabi Curry Cafe.
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?
On presenting the Water, the waiter put the Sparkling in front of me then proceeded to open Maggie’s Still. He then switched claiming he had them the wrong way round. I advised him accordingly, he wasn’t having this.
So the Hector cannot read?
We switched back after he went away. Stupid boy, and quite distracted overall.
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?
Maggie asked for – medium Spice. The waiter didn’t consult the chaps.
Deliveries were ongoing as we waited. Some brought to the counter, a box left at the top of the stairs leading down to the kitchen. A group of six, very loud too, sat at the far end of the room. The wait for the food felt appropriate.
The Chapatti, served in bits, was weird. Some parts looked traditional, others layered and puffy. The Keema Naan was comparatively small, and again served quartered. Brown Meat was confirmed inside, decent.
The portion of Pilau was definitely in the – sensible – category. The Hector would manage all but the final grains. Not a scrap of Bread would be left.
Lamb Korahi
Here was a classic example of why I never order Karahi in a Mainstream Curry House. Just how many pieces of Capsicum were there? Big blobs of Ballast, Onion too, horrendous. From where was the Chef? Not from Whitechapel or Tooting, that’s for sure. There was a Karahi in there, somewhere.
Maggie lined up all the pieces of the Offending Vegetable on her plate. However, having discarded them she ate the lot. Maggie was hungry, not a morsel left.
The size of portion was right for me. The onion and the capsicums were in large lumps which did not appeal to me. The spice was medium hot. Lots of chunks of meat which came apart easily in the mouth, didn’t have to chew it (much).
*
*
Chicken Dansak
The Daal looked a bit reddish rather than the expected orange. The consistency of the Masala was viscous.
Having written Clive’s comments on many a Dansak, I asked him the burning question:
Is that the best Dansak you’ve ever had?
Apparently not.
Not the best Dansak in the World but a good one. My initial reaction, it was a bit small, but there was plenty of meat. The meat to sauce ratio was good.
I expect my Naan to arrive in one piece.
Lamb Roghan Josh
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 Capsicum, never Ballast, an integral part of any Curry. The Masala was not excessive, a decent consistency.
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 a recently purchased Takeaway (back home) I described the Curry as having a – soapy Clove – Flavour. Here it was again, without the Clove, just the soap.
What was the source of this? The answer was actually staring me in the face!*
The Tender Meat was giving nothing back, but then what Spice was there for it to be able to do so? This could easily have been a Euro Curry, so undemanding, totally lacking in depth of Flavour. This was Curry from a bygone age. We don’t do this any more. Evidently, we do. How remote was this from a proper Punjabi Curry?
The Bill
£53.35 This included a £4.85 service charge, cheeky.
The Aftermath
Maggie complained to the waiter about the mass of Capsicum.
The Calling Card was given to the waiter. Curry-Heute was shown on the trusty Oppo. The page to hand was the recently posted Banana Leaf (Glasgow). I highlighted the Chukka and the Chettinad.
You don’t have anything like that here. I take it this is a Bangladeshi restaurant?
The waiter confirmed my deduction.
I pointed to the box outside still sitting at the top of the stairs.
No self respecting Punjabi House would put Cabbage* in their Curry.
Whereas, this is typical of Bangladeshi cooking. Cabbage, presumably the source of the source of the – soapiness.
Hector is not a fan of Bangladeshi or Nepalese Curry, and only wears a Thai when eating steak pie
2024 Menu
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:
The Company are in Manchester, even Craig and Yvonne are having Brunch Curry these days – Chicken Masala – (£6.50) at 
Having established who was here and who had been already, Howard’s name was mentioned, more than once. There was no Curry-Heute for Howard aka 
First time in 
Before leaving 
Are you going on holiday?
Normally, the Hector would have Fish Karahi (£11.90) when Currying this early. As Saturday’s Curry at – 
We were the first diners of the day at 
Two large, well stuffed Samosas were accompanied by another portion of Salad. 
The three inclusive Chapattis remain standard in many a 
The karahi may appear modest in size, it was deep, and contained a mass of Curry. The Meat was cut larger than one normally finds in 
The first blast was a Meaty one, not Herbs. The Spice Level would have been in the comfort zone for the majority, the Seasoning apparent, but far from intrusive. 
Some of the Onion surplus found its way into the Karahi.
Bradford
Having become used to heading out to Frizinghall, such a new/different venue stood out. On our arrival at the desired locus, the business had changed hands. Desi Chaska was no more, instead JDC Grill & Chill (308 Keighley Rd., Frizinghall, Bradford BD9 4EY, England) was in situ. Appearing to be yet another Grill House, it was Marg who spotted the photos of Curry posted on the window. The Hector was already considering yet another visit to nearby 
With only two tables inside, accommodating around ten in total, the staff were occupying one, a meeting? The smaller window table became ours. A young girl brought the large laminated menu. 
It was the desire to have Lamb on-the-bone which brought the Hector to this location,. Fortunately, Lamb Curry On The Bone was available in medium (£10.50) and large (£16.99) portions. With Marg eschewing Curry-Heute, – medium – would do. 
At this point I’ll mention the Drinks on offer: cans (£1.00) and 1.5l bottles (£2.50). So when Marg declared a Fish Wrap – solo (£3.50) – or meal (£4.99) – the latter included a drink. Assuming Salad/Chips with the – meal, good value. We would ask. 
In time, I spotted in the open kitchen that it was a lady cooking the Curry whilst a chap prepared the Fish Wrap. A Lady Chef in 
It took a good thirty minutes for the food to appear, a positive sign. This would not be Curry from The Big Pot. As the Chapattis were cooked so I saw the outcome. These were not the classic thin Bradford Chapattis, but the huge Wholemeal style which the Hector is less happy with. Already it was accepted, one would have been enough. Should I add – ban Wholemeal Flour – to 
A splendid, nay glorious, mulit-layered Salad, far from just being – Green – was presented. Nibbles. 
With Marg’s Wrap on the table, two Handis were then presented. 
Too much Curry, never a bad thing, Marg might help out, however, with her substantial Wrap and the Salad, the Hector was left with a challenge. 
Pieces of a white Fish were mixed through Salad and Mayonnaise. Marg made a point of telling me that she didn’t have to add any Mayonnaise to the plate of Salad, such was the quantity in the Wrap. 
Full of Fried Fish, with Salad and sauces, I added most of the Side Salad and enjoyed a full meal with Salad, Fish and Pitta wrap. 
Two Handis, both had a threat of Coriander and Ginger Strips atop, one had sliced Bullet Chillies. Differentiation. 
What to do, eat one then the other, or decant? Decant. 
With more than a plateful of Curry, I studied the Masala from the – mild. With Tomato Seeds to the fore, and a Texture the Hector could only dream about in his own home-cooking, this was clearly a Masala to appreciate.
One knows a 
Our Chef, Hostess, approached the table as the Hector was nearing the endgame. The customary question was asked. And so the Calling Card was presented and introductions made. Khola, from Lahore, confirmed the presence of Lamb Chops and other cuts in the mix. Cinnamon? Mixed Spice – was her concession in the reply. 
Having met – Wife – I had to meet – Husband. And so there were photos of Iffy, Khola and Hector. We should all recognise each other next time.
The first gig of every year is traditionally IQ at The Met, Bury, 2024 is no exception. Hector, with Marg in tow, was here once again for the Friday night – seated – show. Let the kids in their fifties stand down the front we, the retired, struggle to stand for three hours. 
A Prog Rock gig in Bury means a night in Manchester. A night in Manchester gives the opperchancity to visit 
Is there Fish? – was my greeting to Rizwan. The last Fried Fish (£5.50) in the shop was secured. For Marg, Lamb Karahi (off the bone) (£6.50) and a Chapatti (£1.00). She passed on the Keema (£6.50) despite Rizwan taking the lid off the kettle to show his wares. 
In all the years of Currying at 
I watched Marg cut her Meat with the side of her fork, a la Hector. A whole Clove was produced and set aside. Clove, the Spice which stands out in a Manchester Curry. Marg managed all but a scrap of her Chapatti, she blamed the Egg sandwich at Carlisle for taking the edge off her appetite.
What a plateful! Rizwan was almost apologising for not having a larger plate. He would no doubt have filled that too. Look at the size of the Fish (Coley), and compare this with a standard Fish Curry. It’s all in the marinade, and the skin had been left on to absorb the Spices, before baking/frying.
If the Fish was huge, so was the Rice portion, then there was the Salad atop. Beneath the Fish lay a film of Masala from the Karahi. What more could a Hector need?
When Rizwan brought Marg’s Chapatti I took the opperchancity to order the finishing touch – a bowl of Masala from the Karahi. This arrived momentarily, complete with Sucky Bones. Here was proof, if required, that the Masala was markedly different from that across the table. The Coley was smothered, half of the Masala retained for later.
The Spice from the Fish was spot on, the Seasoning too. The girth of the Fish was magnificent, it cut easily but was otherwise intent on retaining its integrity. Why is this not in our supermarkets? A Fish Curry, of sorts, with both Fishiness and Seasoning. Apparently some Fish live in the sea, a feature that is not always apparent when having a Fish Curry. 
The Salad wasn’t ignored, a variety of Textures is always appreciated. Fish, Masala, Salad, Rice, extra Masala, it was all happening here. 
Any special requests – asked Rizwan as we were taking our leave. I pointed to – Lamb Karahi – on the board.
Resistance (2019), featuring a – virus – on its cover, remains IQ‘s latest album. Little did we know at the time of the 
Such a complex piece of music, a finale, in the same way that side four of – The Lamb Lies Down on Broadway – (Genesis, 1974) was not. Twenty three years later, IQ surpassed themselves. After a two album, nay eight year hiatus, Pete Nicholls rejoined IQ to create what I still think is their finest album – Ever (1993). The near fifteen minute – Further Away – as I recall, proved so demanding to perform live, it never made the live album to accompany the reunion tour – Forever Live. Somehow, in 1994, I managed to see both Pendragon and IQ at The Marquee Club within weeks of each other. In
Time for something new. Plinth, the working title featured Tim Esau (Bass) and Mike Holmes (Guitar) find themselves embracing mounted twelve string guitars to play the first minutes of this – work in progress. Marg declared afterwards that she particularly enjoyed this. I was trying to find – the theme. (Not – the wee tune!)
I have written before that Pete Nicholls is not Peter Gabriel. Even he said this evening that he should get off stage so that the band can play. If somebody has to sing, let it be him. Look how – poppy – IQ were for the two albums without.