As has been the case on recent visits to Athena, there’s no point flying directly back to Blighty, especially when flights to Roma are so inviting. Curry in Roma, there are still a couple of Kerala outlets to be explored, but in this brief visit there was only time for one Curry, and that had to be at a return to Asian Restaurant & Pizzeria – Cucina Indiana (Piazzale Enrico Dunant 67, 00152 Roma RM, Italia). There is no limit as to how much Spaghetti, in its many variations, the Hector can consume otherwise.
We took the restored Tram #8, one stop west from Trastevere Station to Asian Restaurant. The chap, who I believed to be Mein Host, was sitting at an outside table at the foot of the slope leading to Asian Restaurant. There was a nod, thereafter, no interaction.
It was 12.45 when we entered the restaurant, two Italian ladies, this time not nuns, had ordered Dosa. The rest of the diners, ourselves excluded, were from the Indian subcontinent.
The menu had changed since last year, less iconic, more traditional in layout. Last time Marg had the impressive Fish Curry (€6.00) and Hector – Mutton Curry (€7.00). Flying over for a while, today Hector was having the Fish, but which Dish?
The Fish Masala (€12.00) had to be a grander Dish, but in what way? The young waiter tried to explain the difference between the Curry and the Masala initially being down to Spice, but then revealed the latter was a – whole Fish. Bring it on!
The beautiful Parotta (€1.50) was not to be missed, White Rice (€3.00) would inevitably lead to excess, however, there were two of us.
Marg enquired about a – small salad, Salad (€4.00) was subsequently ordered. To this she added – Omlet (€3.00). There was discussion as to whether – Onion – should feature in the Omelette, agreed. A 1.5l bottle of Aqua Frizzante (€2.00) completed the Order.
With plentiful, chilled, Sparkling Water, sold at an honest price, we waited for the food. First to arrive, in a great moment of comedy, was the Salad.
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Salad
This is small? I would love to have seen the large one. Whole Green Chillies, these might come in handy later. Whilst Marg was dealing with her plateful of Vegetables, the Omelette arrived.
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Omlet
A sensible size, it did look a wee bit of a let down compared to the – Buntersalat. For a reason she couldn’t immediately establish, Marg coughed, more than once. Here were sliced Green Chillies embedded in the Omelette! These were carefully set aside.
The Omelette eaten, half of the Salad was abandoned, there was more, and better food on the table.
The Malabar Parotta lived up to expectation. Stretchy, Buttery, Soft, multi layered, I couldn’t resist tucking into this before the Curry arrived. Magnificent, whenever, wherever, Parotta is available, I recommend it. Except Tanjore (Edinburgh), where they charge £4.25 for a single Parotta. The standard size of a Malabar Parotta is traditionally – small. Today’s was larger.
Fish Masala
I was almost applauding when this was placed before me. This was one helluva Fish buried in a Creamy, Viscous Masala. The sliced Tomato accentuated the size of the plate. This was definitely to share, Marg stepped up.
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There was a significant Spicy blast from the Masala, but no depth of Flavour was apparent at the start. This would change.
The Fish had to be tackled. A white Fish, served in large slices, the spine bones were removed from each slice, the rib bones would be dealt with as and when. Yes, Fish have bones, accept it.
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Decanting the Fish Masala to the Rice seemed pointless. Much as I dislike having to do so, I scooped the Rice and piled it on the edge of the plate. This wasn’t working, there was only one thing for it, make the dog’s breakfast.
Hideous as this may have become, this was how to enjoy the Masala and Rice, with the periphery being mopped up by the Parotta. Remember the Parotta!
The Flavour from the Fish was all one could hope for. Taken with the Masala, the combination certainly worked. Fish Curry, yet both Fish and Masala were clearly strangers. There was a tanginess from the Masala, yet no source of Citrus was located. One mouthful took me surprise, Ginger, the biggest single piece I have ever encountered in any Dish. Surely, fine chopping achieves more.
Marg reckoned she sensed a – smokiness – coming from the Fish. This I did not register, that I had a Fish Curry which tasted of Fish, made me content.
Ginger aside, the lack of Whole Spice made me speculate as to the the base for the Masala. Last year, there was quite a pronounced sense of packet Spice Mix, less so today, but it was always in the back of my mind.
The Recipe for Fish ‘Machi’ Masala has been available in Curry-Heute since its inception. All who have tried it have not been disappointed.
Marg was determined that I did not overdo it, especially when I introduced some of the Onion from her Salad. I happen to like raw Onion in a Fish Curry. When it was time to give in, I tidied up the remnants, didn’t I do well?
The Bill
€25.50 (£22.11) Or, half the price of any other meal had in Roma.
The Aftermath
No Calling Card, this was visit #2. We left quietly, historical Roma awaited.
2023 Menu
Marg and Hector collected Lord Clive and Lady Maggie at their apartment in Psiri then headed up the green metro line from Monastiraki in the direction of Kifissia to Kato Patissia. We arrived at Radhuni (‘Acharnon 291, Athina 104 46) at 13.30, possibly the first customers of the day. 
The ladies assembled a table for four at the far wall whilst the Hector photographed the Curry on display. Having seen it 
There was no menu, my fellow diners had to go up to the counter and study the photos and Dishes, Clive and Maggie would also have the Karahi, Marg the Keema. No menu, no prices. It was a given that Bread would accompany, Naan was not available, a pity, the photo on the board looked appealing. I asked for a portion of Rice also.
Served on-the-bone, the Meat count reached double figures. The thin Masala was – Shorvaesque, but not needlessly abundant. When arranged on top of the Rice, the Masala was fully absorbed, Clive and Maggie would have a different eating experience without the Rice. 
The Spice, Seasoning and Flavour were full on, the Cauliflower coming across prominently. The Texture was as it should be, soft, but far from pulp. This was most certainly a wise accompaniment, an excellent Aloo Gobi.
The Karahi Gosht was differently Spiced, the Seasoning not as prominent. The Mutton gave off powerful Flavours. Soft Meat, with the occasional dodgy piece. My discarded bone pile confirms there was plenty Meat. Across the table, great care had to be taken with the bones. Both Clive and Maggie had smaller, sometimes sharper bones. 
Or more correctly, Keema Mutter, there were certainly no bones here. The same Oily residue was collecting beneath the Mince which was decidedly moist, but not excessively so. This looked to be a decent Keema, Marg has had a few in her time:
Clive tore into the remaining Greek Salad, not a word was spoken. Don’t disturb Clive when he’s at his Feta. 
Tonight, Riverside, Hector’s favourite Polish – Prog-Metal – band performed in 
The air was – blue – at Chardhy Kabul Restaurant (‘Acharnon 84, Athina 104 34), quite fitting for the day after – The Famous – sacked their manager. One table was occupied at what I took to be the entrance, this was actually one of three doors. A corner venue, I then established the full name, not just – Kabul – as Google Maps presently show. (I’m on that). The three open doors and fans soon cleared the air, who knows what had been burned. 
Today I discovered a new Fanta. The can has a majestic blue and orange colour scheme, the contents are flat, beware. A can of Cola and a 500ml bottle of Still Water were acquired also. 
There’s Oily Masala, and there’s Oil. There appeared to be little more than a threat of Tomato in the Masala which sporadically smothered the Meat. Spot the – Sucky Bone.
Dipping the cold Bread in the Oil revealed an intensity of Flavour that even took the Hector by surprise When stirred into the Tomato pulp, the Oily Mash gave off a remarkable depth of Flavour. The Spice Level was but moderate, the Seasoning impressed. 
You’ve reached this far and still no Riverside review, this is primarily a Curry Blog!
House of Flavours has more reviews and five star ones too, than most other Curry House in 
Tonight at Fuzz Club, Riverside were supported by Mother of Millions. Having not heard of them prior to last week, there was some sampling done on a certain music medium. 
Shoegaze at times, heavy at others, they were dominated live by their singer. Maybe he was a bit OTT in his delivery. Piano-Forte – please. The drummer did some keyboard intros and fills which did provide some tastier moments. 
Riverside took to the stage at 22.00. #Addicted – (Love, Fear and The Time Machine) then – 02 Panic Room – (Rapid Eye Movement) kicked off the set, they have been playing the same songs in the same order every night this year. Try as I have to influence a change through a social medium, nothing from their last album – Wasteland – which was also the case for last year’s
Left Out – (Anno Domine High Definition), my first Riverside purchase (thanks, Neil) has a quiet, emotional section. With Mariusz Duda giving it all, the moron to our left decided that the two girls at the front had to be further stimulated. Respect to Mariusz who was two metres away, total concentration, Marg attempted a quiet – sssshhhh. Nope. There’s always one at every gig, why?
Our sixth day in 
At 18.30, there was not an inside table to be had this Sunday evening. For the first time, we sat outside at this venue. The waiter brought the menu, main courses have increased by €2.00 since last year, or 50%. This shows the absurdity of the pricing at
Keema Matar
A bit wet, oily even, Rice could have been a consideration. However, it’s all in the Flavour and I know from previous visits that this is special. A Soupçon of Marg’s was graciously procured, the Flavour from the Peas was quite pronounced. The three verdicts:
Eight decent-sized pieces of Meat sat in a runny Masala. The richness of the colour reflected what was to come, Tomato Seeds were visible. Sucky Bones and ribs were attached to most pieces of Lamb/Mutton. This was a significantly smaller portion than that served last week at 
We should have ordered more.
Eventually, we reach the – summer vacation – albeit autumn. What is the point of being retired and paying premium prices? 
As has become the custom in 
A wedge of Lime sat atop the largest Seekh Kebab ever seen. The weight of Meat, hard to guess, but one can see why this was priced the same as the Karahi. 
I think my Kebab meat is spicier – was an early comment after Marg had taken some Beef for comparison purposes. This saved the Hector having a Soupçon. 
Plenty meat, and easy to cut, spicy and required the Salad and Raita to make it a more appetising meal. To me, it was just two strips of meat, which is not a meal. Filling, I deliberately did not have any of the Bread, despite it looking fluffy, and appetising.
Indeed, we had a basket containing three Pitta/Naan. Delightfully soft, and hot on arrival, one wishes they could have been brought individually, at intervals, to maintain the sheer pleasure of Bread at its freshest. Alas, not to be, and the Hector could not manage even a whole one. 
If anyone is immediately put off by the Oil separating in the karahi, then they do not know this creation. I kept the karahi at an angle so that the surplus Oil would would go to the far side. However, this was only possible around the halfway mark. There was a lot of eating before I reached that point.
There was a point when I though this could be a Beef Karahi without end. Where was 
As the 
Achari, the Tangy Curry, it’s more than a year since I last had one, so a well known and reliable 
In 
Achari Gosht (£12.95) is in the business section of the menu. Strangely, the Desi Qorma (£12.95) is not here. The Lahori Karahi (£12.95) logically features elsewhere. One day, I’ll have the sharing one (£24.95), to myself. At £44.95, they can keep the kilo, for that there’s Yadgar’s – Goshat Karahi (£30.00). 
Omar took the Order. On-the-bone – was a given, I chucked in a – Desi style – just in case. Mushroom Rice (£3.50) would accompany, Sparkling Water (£2.50) completed the Order. 
This was a classic 
The blast of Pickle was immense. From where had this come? Perhaps Chef had blended it into the Masala. There’s something to consider in home-cooking. 
The quality of the Lamb was self evident, a beautifully soft Texture, tasty Meat. The Mushrooms played their part, more solids, Diversity. The Masala was magnificent, a glorious intensity of Flavour, nay Flavours. In addition to the Pickle, the root Flavour of a 
Remember Glasgow? Remember Glasgow’s finest Curry House? It’s over two months since Hector’s last visit to 
Hector surveyed all the ready-cooked Dishes on display. The customary lunch of Chapli Kebab, Fish Pakora and whatever Vegetable offering was available was the plan. 
Kofta Anda, it would be accompanied by a portion of Aloo Gajar Mutter (£5.00), no Rice, no Bread. 
The solitary menu sitting on the table led me to take a window seat. Sometimes, Hector chooses to be window dressing. For once I can quote the prices of what I had ordered. Usually it is beyond a la carte. 
As the staff entered so each acknowledged, one even saluted, in – Urdu? The reheat complete, Shafiq brought the Order. 
Four Chicken Meatballs and a hard Boiled Egg sat in the Shorva. Being a Soupy Curry, a spoon was called for. This was the first time I have eschewed both Rice and Bread, so no absorption, no splashing. This gave the Kofta Anda a different perspective, the Egg tempered the Spice in the Shorva which was full on earthiness. Eating the Meatballs with the Shorva was also a departure from the norm, have I been doing it wrong all these years? 
This was the antithesis, a superbly Dry Curry, with a minimal Masala Mash. The Spice Level took me by surprise, the Seasoning was certainly fit for a Hector. Total absorption, the Potatoes were full on, the Carrots were almost mushy-soft and gave off a slight sweetness. The Peas, well, it’s amazing how this legume can hold its own. 
Dosa Club 2 (
Dosa Club 2 is the sister shop to
If Keema naan (£4.00) is available, Clive is having it. Well, apart from 
Minimalist décor in a brightly lit, long, rectangular, New Town shop unit. How times have changed. The musak was varied, – music for a lift – was how Maggie would later describe it. Given the nature of the Curry ordered, the Bread may have taken most time to produce.
On seeing the Malabar paratha, I immediately ordered another. This Parotta was the standard size for Bread of this genre. The elusive White Paratha, soft, stringy, multi-layered, buttery, this was a beautiful Bread, perfect. When available a must, and Crawley now boasts two sources! 
Hector’s favourite Herb was mixed through a worryingly Creamy Masala. If this is the definitive South Indian interpretation of Methi Gosht, I know never to order it again. As has been written too often, this is what one expects to be served in a standard European Curry House. How has this arrived in Blighty? 
The Seasoning was noted as being – OK. That’s almost a positive in Curry-Heute. There was a – wee kick – so not lacking in Chilli Spice. One Black Cardamom was removed then another after it was bitten into. Whole Spice, another positive. 
The Soupy Masala lacked the intensity of Flavour one hopes for in a South Indian Curry. Rice would have been the better accompaniment, however, the Parotta was not to be missed. As I ate on, liberally dipping the Parotta into the Masala, I realised that the Bread had way more Seasoning. The Bread was enhancing the Flavour of the Masala. The Bread became the vehicle by which this Curry was enjoyed. Rice and Parotta suggested then?
The creamy swirl on top of the Soupy Masala says it all. This was not a Curry for the Hector. A Soupçon crossed the table – ugh, way too sweet. This was a Curry for those who like this sort of Curry. That includes Maggie. A Spice Level, but not as Hector knows it. 
With Curry Leaves, and mean looking dry Red Chillies on top, a good start. The Hector may come to accept that unless the Curry is defined as Sukka/Chukka, then a Chettinad is going to be – Soupy. But it doesn’t have to be!
The Chettinad was really tasty, not a lot of meat, what meat there was, was tender. Sauce was mopped up with Naan.
Yesterday, someone in The Company mentioned – Whitechapel – as being a transit point for the other ongoing activity in this three day London trip. That was enough to have Hector dismiss any further exploration of 
Arriving at 13.15, we were the first sit-in customers of the day. We took a different table from 
Not surprisingly, prices have increased at Dilpasand since last March. The kilo of 
Tarka and a threat of Coriander topped the Masala which clearly had the required Yoghurt to be a Desi Korma. Not a Creamy Curry, this should be more subtle. 
The lack of Seasoning was immediately noted. The Spice Level would never get above – medium. There was an off-putting, but fortunately, only a slight Sweetness. It took me too long to identify that the Tarka-Onions were the source. By then I had stirred them in. 
With Tarka, Coriander and Ginger Strips on top, this was certainly a unique Aloo Keema. The Potatoes were left in relatively large chunks such that the Mince was less visible. There was no more moisture present than was needed. This appeared to be a fine creation. 
Tatties with a kick – was an early comment from Clive. When Potatoes absorb the Flavours from the Spices, then we have something special. 
The waiter came over to check on our progress. I showed him the photo taken last year, Mr. Khan was in the kitchen. Whether or not the complimentary Kheer was a consequence of reintroducing myself remains unknown. 
London portions, OK, the Meat count was into double figures, but a single portion always leaves one wanting more. A portion and a half does the job. 
This was proper Bhuna, featuring a suitably Thick and Minimal Masala. Why do so many places get this wrong? We all noted that the temperature was better than usual Hot food – has been an unknown in my visits here. Usually, 
Tomatoes had been cooked in the Masala, their Flavour, prominent. The Spice Level on my side of the table was reasonably aggressive, I knew Chef could be trusted not to go mad. The Seasoning was below the Hector idyll, but this was not subduing the intensity of Flavour in any way. A whole, Green Cardamom was revealed, the blast of Cloves took me a bit by surprise. This Curry was working on many levels. And Curry it was. The Tender Meat was saturated in Spice, giving of all the Flavours from the Masala plus its own. This is how Curry should be. 
Every morsel was consumed, the last grain of Rice. Same again – was tempting. 
And so, farewell to an institution serving – Curry.