Nelson, New Zealand, not on everyone’s – Bucket List – but if you know your hops, then it becomes a pilgrimage. Marg and Hector are being hosted by Julia’s mum. Julia last appeared in these pages in 2015 at another hallowed venue: Indian Mango (München, Bayern). It was Julia who suggested, nay insisted, we try The Indian Cafe (94 Collingwood Street, Nelson 7010 New Zealand) whilst visiting her home town.
Indian Cafe, the name was right up Hector’s street. Of wooden construction, the building resembles a pavilion, as further suggested by the outdoor seating area, but there is a more robust interior.
We arrived at 17.40, just after evening opening time. Entering from the car park, it appears with hindsight that this was from the rear, but this is where the bar and till was, so who knows? Julia?
Do you have a reservation? – asked one of the Indian female staff.
Why does this always amuse, and I am not just referring to the near empty restaurant.
We were permitted to choose any of the smaller tables. Two other sets of diners were in situ.
The menu is classic – BIR, so no Lamb on-the-bone. With the usual restrictions in place, for Hector it came down to: Fish Masala (NZ$25.98), Lamb Madras (NZ£24.98) or Lamb Vindaloo (NZ$24.98). Marg claimed the Fish Masala leaving Hector to have Lamb Madras.
With Rice included with the main courses, we would add a Naan (NZ$3.98). A giraffe of tap water had been brought to the table already, just the one Sparkling Water (NZ$5.98). The price was such that it was either expensive for a small one, or good value for a large. Small.
The waitress took note of the Spice Level preferences: Medium – for Marg, Medium-plus – for Hector. It’s amazing just how many restaurants do not consider this to be an integral part of the ordering process.
During the wait, which was comparatively brief, Marg and Hector swapped the day’s photos. The flight here was also short, more on this on Bier-Traveller, as and when. A large sizzling platter of Tandoori Chicken was brought to the adjacent table. One misses out on such delights when time permits only a single visit to any venue. Hector is due an overdose on Tandoori Lamb Chops.
The Rice was approaching a Euro-portion. We had more than enough. The Bread, served in bits, was a fine example of a Tandoori Naan. With puffy, burnt blisters, a joy. Risen enough, this is the Naan the Hector has been missing for too long.
We managed all but a scrap.
Lamb Madras
The sprinkling of Coconut, as a Topping, is becoming a common feature of Curry across Europe, less so in the UK. There was not enough to distort the overall Flavour of the Curry. Did the Coconut add to it?
On decanting the Meat, the pieces were found to be large and plentiful. With the Rice included, this was a lot of Curry for the £. The quantity of Rice on the plate was therefore well judged, a Hector portion.
The Masala was of the standard blended fayre. There was no sign of a Herb infusion, the occasional piece of Onion revealed itself. At this point I have to remind myself and the reader that The Indian Cafe is a Mainstream Curry House, the review has to reflect the setting: no kilos of Karahi Gosht on offer here. The Hector is having good old fashioned – Curry.
The Spice Level was decidedly – medium – the – plus – was maybe lost in translation. The Seasoning was neither noticeable or lacking. Peppery – was noted, thereafter I struggled to identify anything distinctive. With no – whole Spices – the task becomes more difficult. The quality of the Lamb, New Zealand Lamb, I like writing this, impressed. Maybe one or two pieces required proper chewing, the remainder was melt in the mouth. At this point one recognises the limits of the Mainstream. Good as the Lamb was, it was not giving off any more Flavour than its own Meatiness.
Dipping the Naan in the retained Masala, proved to be a worthy distraction from Meat and Masala. Overall, this was the classic example of nothing not to like.
Decent Curry.
Fish Masala
The Coriander garnish set this apart from the Coconut above. If the Madras handi was filled to the top, this one was almost overflowing. A Soupçon came Hector’s way. There is a simple test in Curry-Heute for any Fish Curry:
does it taste of Fish?
Absolutely! There was a big Fishy blast, this was clearly the more rewarding Curry. The Onion had more of a presence here also.
Tilapia – is my best guess for the species of Fish. The waitress never returned, so there was no opperchancity to engage. A pity.
Marg commented, more than once, on the sheer quantity of Fish in the handi. Again, value confirmed. Marg’s verdict:
The dish was brimming with loads of fish and sauce. Strong onion and fish flavours in a rich, dark sauce. The fish pieces were plentiful and intact.
The rice absorbed the sauce. I enjoyed the hot, buttered Naan as well.
Not a grain of Rice was left on either plate. The appetites had been sated.
The Bill
NZ$ 62.44 (£29.84) Apart from the Sparkling Water, great value.
The Aftermath
Having gone up to pay, the Calling Card was presented and Curry-Heute outlined. Curry in Nelson, a once in a lifetime experience for Hector, a formality otherwise. Charlie, who appeared last week in the review of Des Traditions (Auckland), now regards himself as – World famous in New Zealand. Today, an opperchancity missed.
Thanks for coming – was the polite farewell.
2024 Menu
Three nights in Wellington, one Curry opperchancity, it had to be a good one. Avoiding 
Taking refuge from the heavy rain in a cafe, we then passed the afternoon at the excellent – Te Papa – museum. It was 18.30 when we returned to Indian Alley. Mein Host – Anil Kumar – invited us to choose any of the smaller tables. A table in front of the bar was a strategic locus. 
Water would be brought to the table, Mein Host asked if we preferred – Still – or – Sparkling. The latter (NZ$7.00) was the welcome choice. Still – would have been the same price, clever. 
No Capsicum.
We settled down for the wait. Marg counted sixteen fellow diners. The décor was informal, interesting Muriels (sic). 
A chap passed approached me from behind:
Songs will be sung about this.
The Vegetable Pilau had enough Interesting Vegetables: Peas, Carrots, Green Beans and unusual long White Beans. The extra Rice made sharing the Pilau un-stressful. 
Yes it’s –
The Masala was visibly different, a standard – brown – but blended all the same. Marg was able to identify individual Spices as she ate. The Laal Maas was all about heat, so maybe hers was the better choice. A Soupçon crossed the table.
Curry-Heute, the fourteenth anniversary. My thanks to all those who continue to read this Blog, and especially to Neil who does the proof-reading. As I write Neil has figuratively reached 
Today sees Hector’s first ever Curry in 
Marg and Hector are guests of Alison (& Steve) whilst in
We waited to be served, why our water was so quick to bring the menus but slow to take the Order did puzzle. With my back to the counter I was unaware of the – Order here – sign until Alison pointed it out. We approached the counter, Alison to verify her dietary requirements could be met, the Hector to ensure a kosher Karahi Gosht. Alison was happy, Hector showed photos of 
The chap, later identified as Awais, came over to the table having been to the kitchen. He was here to ensure that Alison would not be having any of the Bread. Just the five Naan (NZ$2.95) were included with the Karahi Platter. He then brought warm plates with a Modest Salad atop.
In good time, Awais assembled the food on the table. The Naan was last to arrive. Five, halved, lightly coloured, risen fluffy, puffy, these were close to the lovely Bread served in the 
Two days ago, Alison served us her own Lamb fried in Moroccan – Ras El Hanout – then dipped in – Dukkah. Dukkah, a blend of Nuts and Spice was a revelation, and will be the first thing sourced on my return to Blighty. If this Lamb Kebap tasted anything like as good, she was on to a winner. 
Bigger pieces of Lamb than are served at home, and in keeping with what Alison had served, the portion was substantial. The Salad looked nothing special and the Rice was not excessive. Whether the accompanying Dips were both dairy-free and gluten-free was never established. Alison trod carefully and there was no reaction afterwards. She cleared her plate.
The Rice Salad and Dips were as the Lamb Kebap. Here, however, was a totally different style of Lamb. This could have been slow baked, boiled even. There was a lot of Meat and on-the-bone. Hopefully the sprinkling of Coriander was not the first introduction of a Herb. 
Charlie took care of what lay before him.
Given the price and the description, this had to be the full kilo and served on-the-bone as Karahi Gosht should be. The Toppings of Ginger Strips, Coriander and slices of three different Chillies made the Hector feel at home. The Masala was clearly Tomato-based, this was the definitive Karahi, its efficacy not in doubt. 
This portion may well have been intended for three. If one eats – Asian style – i.e. Bread with Karahi, then it would have been so. It was clear that Marg and Hector would finish the Karahi. Being magnanimous, Charlie was invited to join in towards the end game. Having got – the taste – he took some of the remaining Naan and wiped the sides of the karahi clean. 
I went up to pay. I had to ring the bell to attract attention. 
If there is to be only one 
North India Flavour – Street Food (537 George St., Sydney NSW 2000 Australia)
We returned this evening at 19.30 on one of the wettest days ever experienced. 
Rice and Three (A$14.98), again very 
As – Dry – as a Curry can be, some of the Cauliflower had turned to Mash and was making the Masala even thicker. 
There was a – Wow – moment when the Seasoning hit. Three portions of this would not have gone amiss. Well Spiced, Seasoned and the Potatoes had absorbed the Flavour from the Masala, this was as good as Aloo Gobi gets. Marg has more to say:
The Masala was standard – Curry, brown, thin and well Seasoned. Unlike recent Masalas, there was no sense of this having come out of a packet. I was even more impressed when a piece of Cinnamon Bark revealed itself. Unsurprisingly, of the two Meat choices, this was the lesser.
This animal is featuring often in this trip, and each time, served on-the-bone. Curry Leaves and Star Anise were in the mix, quality. The Masala was otherwise the same as the Rogan Josh in appearance but this was packing way more Flavour.
For the first time in a while, every morsel presented was eaten. Marg did put her tuppence worth in at the point of serving – not too much Rice.
The Masala Tea: I feel it’s good for your digestion, sweet and warm.
It was only after booking the accommodation adjacent to Darling Harbour in 
We entered an empty Lal Qila at 13.45, one hour before the reported end of shift. Mein Host greeted and informed us that today, at lunchtime, it was Buffet. 
Having studied the menu, I believed Lal Qila had so much more to offer, this did not deter, I announced we would be back this evening – for real Curry. 
Naan has proved to be an issue in 
Day 2 in 
Lamb Karahi (A$30.90) served on-the-bone, a Signature Dish, I still had to verify there was nothing undesirable in there. On showing Mein Host 
Marg found her favourite, tonight it was called – Mudhi Keema (A£26.90). The Tondoori Roti (A£4.50) was actually spelled correctly in the blurb. Hector asked for the Plain Naan (A£4.50) to be served – whole. Butter was declined. 
Drinks were mentioned, the bottle of tap-water brought to the table with four Poppadoms and a Raita should be sufficient. Pappadums (A$5.90) were listed in the Starters section. One assumed that having brought them, these Poppadoms were complimentary. 
We settled down for the wait, sorting photos from this afternoon. A group of young ladies were given a table in the raised seating area well into the interior. In the near empty restaurant, securing photos of the layout was not an issue. 
Whilst Hector was touring the venue, Marg was devouring the Poppadoms. I asked her to leave me one half of the four. Crispy, toasted, I stopped being excited by Poppadoms ages ago, Marg likes them:
A waitress brought the food, what a lot for the Aussie Dollar. The Breads were both served – whole – as asked. The Naan lived up to its promise, risen, puffy, blisters and a sensible size. Delightfully soft, the only – more – I could have asked for was – the Tandoori teardrop – not – round. 
This smells like 
With the Oil separating towards the base of the karahi, I stirred up the Mash, here we go again. The bone count was significant, which was just as well. There comes the point when the realisation hits, no way was Hector going to finish this. Surely the Buffet penalty does not apply here?
After 
The Keema was full of crunchy small pieces of vegetables mixed with mince. A good hint of ginger and coriander was very satisfying and the meat went well with the hot Tandoori Roti. I ordered a second. 
We both hate wasting food, a Doggy Bag was not an option, no means of reheating. 
Marg had already informed Mein Host earlier in the day that there was a Curry Blog. The Calling Card was duly presented and the – 
There was an early rise, today we got to see some of what makes 
Goat Curry has been appearing regularly of late, here it was again, and on-the-bone. Lamb Rogan Josh would have had me repeat 
Meanwhile Marg was happy to have her Indian snack: Samosa Chat (A$13.00). A bottle of still water and can of fizzy orange completed the Order. 
The lady spooned more Rice than a Hector would manage on to a paper plate, then added some very runny Goat Curry and the thicker Bagan Da Bharat. She then handed me something warm wrapped in foil, the Butter Naan. Marg fetched me a wooden spoon. Wood again. Beverley has supplied me with plastic utensils, but stupidly, these were left at the hotel. Wood no more. Bring back single use plastic, stop cutting down forests. 
I unwrapped the Butter Naan. Beverley had stated earlier today that Australian Curry Houses do not serve proper Naan. This was so thin it resembled a wrap. What’s-more, 
The Aubergine in the Baingan Bharta had been cooked-in and was therefore part of the melange of Vegetables. Peas were obvious, was that pieces of Potato that I found sporadically? The dark, rich Mash of Vegetables was well-Seasoned, and despite being defined as – mild-medium – packed a decent – kick. Here was a satisfying, full on, Earthy Curry. This was excellent, and the Hector was well pleased with himself for choosing the Veggie option.
The Shorva gave the impression that it was made from – mixed Spice – the packet stuff. I have no way of verifying this, but when I see such a watery Masala I deduce it is totally lacking in Onion and I have to wonder what the base of the sauce is. 
The Meat was on-the-bone, always a plus. How much Meat was there? Nowhere near enough! This portion was either miserly or a con, the bone count does not disguise the lack of Meat. One piece was chewy, two more suitably Tender. That was it. If this was – large – I’d hate to see – small. 
The Samosas on display did look past their best, not the most inviting of pastry. The Dish that was presented was nothing like the photo on display. Where was the mound of food? Why was this so – wet? It’s about time food outlets were brought to account for this. Neither of us could identify what was sprinkled on top.
The Samosa was overdone. I liked the chickpea and found the sauce to be tangy and Curry-flavoured. 
That’s not even cooked!
Punjabi Palace (135 Melbourne St, South Brisbane QLD 4101 Australia), an – Authentic Indian Restaurant – unlike back home in 
Day 3 in Brisbane and the rain has finally stopped. The downpour which greeted us on our arrival was worse than being in Glasgow. Frontal rain passes, Tropical rain kinda lingers. 
Having had a substantial lunch, care would be taken not to over order. Definitely no Starters. The menu was standard, mostly the same Dishes as one finds in any British Indian Restaurant, but no Karahi. One Curry stood out: Goat Curry (A$24.95), Meat on-the-bone, it had to be. Beneath this on the menu was Mutton Keema Curry (A$24.95) with a choice of – Lamb, Goat or Beef. Marg could not resist her usual Keema, Lamb – seemed logical. 
Marg mentioned Roti (S$4.95). The Hector was keen to see their Naan (A$4.95) which, at the same price, was surely better value? 
A jug of chilled Tap Water had already been brought to the table, Hector would have his Sparkling Water (S$4.20). 
has to be careful. And where was – Umami? Cinnamon, for example, is a Spice which has a recognisable – Flavour – but is not necessarily a – Taste – as such. 
The food arrived after a respectable wait. We each took enough Rice, some would remain. Yellow Basmati with Cumin and micro pieces of Onion, enough Diversity, hopefully. 
A dozen or so, quite large pieces of Meat sat in a viscous Masala. A Herb, Coriander presumably, had been mixed through the light brown Masala. Appearance wise, there was a hint of Yoghurt. 
Once arranged on top of the Rice, I added a bit more Masala and as ever, retained some for later. The first dip of Bread in the Masala revealed – Seasoning! Salt – to confirm one of the defined – tastes. The Hector was impressed already. 
Initially I felt no Spice sensation, after a few minutes this grew. Medium – is all that was attained, enough to know this was – Curry. The food could have been much warmer.
This was an enjoyable but decidedly – Mainstream Curry – experience. In a restaurant, one can hope for more, but the Curry Cafe is where the Hector is more at home. 
This was a remarkably – wet – Keema. Minimal, if any Masala, defines this Dish. The consistency of the Masala proved to be contentious. On decanting, Marg produced big pieces of Boneless Lamb. What was happening? 
With more Meat on her plate than she could handle, a piece of Lamb crossed the table. This was superb, super-soft Meat, and here there was the pronounced sense of the Meat giving back. Marg’s verdict at the end of the meal:
Very tender pieces of lamb in a thick sauce, but no hint of minced lamb as expected. Plenty flavour, and a filling dish with the rice. The Naan was flat, not puffy, it was OK. I’m full.
Hector blogging about a Punjabi Curry Cafe, nothing unusual there, however, this is the first ever review from Australia. Hector posting a – selfie? The last act of a desperate man, or the first act of Henry V? 
Hector is dining alone, Marg has gone to an event at a Brisbane primary school involving seasonal bonnets, not Scotch Bonnets, else the Hector may have shown some interest. Having seen Marg off at Brisbane Central Station, who knows where she’ll end up, Punjabi Rasoi (401 Edward St, Spring Hill QLD 4000 Australia) just happened to be up the hill from there. This is the type of venue I failed to discover in 
Arriving at 13.50, they close for the afternoon at 14.30, a chap came out to take my order once I had studied the kettles. Goat Curry, Lamb Rogan Josh with Rice, plus the inclusive drink.
I was handed a buzzer and invited to take a seat, time to get my bearings. A Curry Cafe, but with a banqueting hall to the rear, so much more then.
Four large pieces of Goat Meat served on-the-bone sat in a standard Masala. Less Meat than on the other side of the plate, I wonder why.
Nine pieces of Meat, and with lots of Rice still to go the realisation that the plate would not be cleared. I could not put the fork in my mouth to clear the abundant Rice. 
The Aftermath
Day 3 of the trip
With sleep developing a split shift pattern, it was into the middle of the afternoon before we headed off on the MRT, two stops down from Rocher on the Downtown line to Promenade. Following the – blue dot – we found ourselves in Suntec City, a mall. Google don’t do three dimensions, after ten minutes of searching all upper floors we were told to go to the basement. There – Kebabchi – stands out.
Being located in a mall, it was no surprise to find ourselves seated near the doorway. The next family to arrive were nearly placed beside us, but somehow sense prevailed and they were given a table opposite. Window dressing. The – QR code – was brought to our attention, we had to order thus. So much for service. Staff were consequently hanging about doing sod all. 
B
ottled Water (S$2.50) and two cans of Fanta (S$3.00) were entered first. At 33
With the freedom to move around Kebabchi, an array of photos was secured. One wonders if it ever gets busy enough that the overflow seats on the mall passageway have to be brought into use. 
The background music, if indeed it was – background – was familiar. Nusrat Fateh Ali Khan’s photo was on the wall. I went to capture the image thus paying homage to the Quali Maestro. The wait for the food was in excess of twenty minutes, less and I would have been concerned. 
A reddish-orange Masala, this Karahi appeared to have more in common with – Charsi. I didn’t see why this was presented as a Black Pepper Karahi, Tomato, or worse was giving the colour. Tomato was listed first in the description, Black Pepper last. Shurely shum mishtake (sic)? It was what it was. 
A large dish with plenty sauce and seven medium – to large pieces of lamb. A rich and sweet flavour with a kick, not too strong for my liking. I enjoyed dipping the Naan bread into the sauce and finished it all. A satisfying meal. 
Well it certainly wasn’t – green. And thank * for that. Full marks for presentation of this simple creation, the karahi sat in a basket such that one could adjust the angle to suit one’s eating position. 
The first dip of Naan in the Masala took me back to the 1960s. There can be few readers who ever had a British Indian Restaurant Curry (BIR) in those halcyon days. Was that distinctive – Earthy Flavour – down to an inability to source all the present day Spices, or was Curry just less tempered back then?
Given the quantity of Masala, Rice would have been the better option. Having this again I would wish to share the Vegetarian Biryani (S$12.00). 
Postponed from 2021, we all know why, Marg and Hector have embarked on – The Big Trip. The tour polo shirt reveals enough for the moment. First stop is 
Entering the street level restaurant at 13.30, we were shown upstairs, this evidently is where the tourists are sat, more pukka by far. A waiter showed us to a table right in front of the bar which had two taps, one a Weizen. 
Marg did comment on the length of time it took the food to arrive.
Dear reader, please have sympathy for the Hector. This was a Marg Curry, not the Desi Korma hoped for. What’s more, who has a Mutton Korma, if one is going for – bland – it may as well be Chicken. 
The Naan, served in two pieces did cheer up the Hector. This was a proper Tandoori Naan, thin-ish, risen with an array of puffy blisters. The size was well judged, I ate the lot, most unusual. 
The handi had a false bottom and so the quantity appeared to be much more than it was. Otherwise, there would have a gallon of Masala to get through. This Korma was very much a Marg Curry, she took some Masala to accompany her choices, that went down very well. 
Six good sized pieces were accompanied by a Tamarind Dip and Raita. The dark colour as ever suggested – double frying. One Pakora crossed the table. The Seasoning was excellent, the contents the customary mash of Potato and Spices, any Onion was less obvious. This was decent Pakora.
The two whole Green Chillies remained untouched. The slices of Radish were novel. Three rounds of Onion were also abandoned. Marg’s comment:
The Bill
