After ten days of enjoying Desi Curry firstly in Athena, and then more surprisingly here in Roma at Asian Restaurant & Pizzeria – Cucina Indiana, it was time to return to the Mainstream. There is a cluster of Indian Restaurants between Roma Termini and the Coliseum, my choice today was based upon the comparative ratings in another source, could Gandhi 2 be that good?
Entering Gandhi 2 Indian Restaurant (Via Genova 29/a, 00184 Roma Italia) we were welcomed by the army of staff standing in readiness. Chef happened to be walking past as we approached our table. A waiter introduced us to Chef, all good fun. The place was quite empty but would be full by the time we left. As with Asian Restaurant, the majority of the customers were Indian. Tonight, no nuns.
Acqua Frizante (€2.00) was sorted first. The Italians do not overcharge for water, another 750ml bottle soon followed. The menu showed seven Lamb Dishes, Marg would have the Keema Matar (€12.00) accompanied by a Chapatti (€2.50). This is a ridiculous price for a Chappati.
Eliminating the obvious left Hector with a choice of Rogan Josh (€11.00), Madras Gosht (€12.00) or Gosht Vindaloo (€12.00). The description of the Rogan Josh was vague, and why was it cheaper than the rest? The Vindaloo did not mention the presence or otherwise of Potato. Why have Madras when Vindaloo potentially offers more Diversity? On turning to the Fish Curry page, I spontaneously opted for Fish Vindaloo (€14.00). Zeera Rice (€6.50) would accompany. Expensive Rice.
The Order given, a basket with a Poppadom in two halves, was brought along with the Pickle Tray. The actual Pickle looked interesting, way darker and more varied than the standard Lime version. Marg told me the Raita was Spicy, I was too busy enjoying the Tamarind.
This is my opperchancity to add a side – contorno – or preamble, as someone once said. Underneath our Trastevere room is a restaurant we visited a couple of nights ago, it was mobbed outside and in, but we were accommodated through the back. English was being spoken at the next table, gregarious as ever, our conversations coincided. We had to ask about the restaurants nearby which were queued out. Why are they so special?
Our neighbour assured us that Italian/Roman restaurants are all pretty much the same: same ingredients, similar outcomes. It’s the new venues which attract the crowds. When it comes to cooking Italian at home versus going out for same, I rest my case.
Curry is most certainly not like this. For the record, we left said restaurant, there was nothing on the menu to entice. Remember, Hector is not permitted to order Pizza in Italia.
The wait was appropriate, well for my food. Inexplicably, Marg would have to wait another five minutes for her Keema.
The Zeera Rice was enough to share, however, Marg would stick to Bread. I took a decent portion of Rice, plenty of Cumin Seeds were mixed through.
Fish Vindaloo
The slice of Lemon sat on top of two whole Green Chillies. A Vindaloo with extra Chillies. The blended Masala had a decent viscosity. I counted the solids believing them all to be cubes of Fish. It was Marg who noticed that some of what I was arranging on the Rice was actually Potato. Six good sized pieces of Fish and three bits of Potato was enough, I suppose. The white Fish retained its form, I understand that this was – Swordfish – possibly a first on Curry-Heute.
The Spice Level was fierce, definitely a Vindaloo if one employs that scale. The Seasoning was less apparent such that this Curry had no real depth of Flavour.
This was the unfortunate – all Spice little taste – scenario that one risks experiencing when ordering a Vindaloo. Hector had a solution.
I took some of the Pickle and stirred it in to the Masala. The Seasoning increased dramatically, the Spice Level was also tempered, and there was suddenly way more Flavour in the Curry. The rest of the Pickle was employed, the Fish Vindaloo-Achari was a much better creation.
Meanwhile, Marg’s Chapatti had sat for the five minutes it took for her Curry to arrive.
Small, folded, greasy, this was a miserable example of the genre and one would not be enough. Marg ordered a Tawa Roti (€2.00), this would arrive in good time and save the day.
A direct comparison of the two Breads was then possible. Drier, crispier, the Roti, for once, proved to be the better option.
Keema Matar
The Coriander Topping was generous almost – foliage. The Mince was ground coarsely. Whilst the surface of the Keema looked suitably Dry, the Oil became increasingly visible as Marg made progress. An Oil table?
Marg’s account:
The Keema arrived five minutes late and was very hot. The Chapatti was greasy. The meat was coarse and spicy with plenty Peas and Coriander. For me, there was too much Oil.
I ordered a Roti and it arrived promptly and was a better texture to eat with the Keema. An enjoyable meal.
One paid the lady at the doorway, but as yet we had no Bill.
The Bill
€41.00 (£34.70) Comparable to Curry Houses at home.
The Aftermath
The Calling Card was handed to our lady host, she sort of understood the concept of a Curry Blog. The card was passed to a younger member of staff, there was a greater recognition, appreciation even.
The Cumin Seeds made their presence known in the minutes after leaving the restaurant. A pity they hadn’t imposed themselves in the Vindaloo.
2022 Menu Extracts
In we went, to check the place out. A large group of Asians occupied most of the main dining area, a private party? Apparently not, but this is evidently where the – Indians – eat in 
Marg and Hector have left 
Trastevere
The nuns departed, there was even a smile in my direction. 
When the chap brought the food, expectation levels were raised further, this all looked wonderful. Behold the White Paratha, as served at too few venues I know of in Scotland. As ever, it was small. 
The softness, was present, the subtle flakiness, excellent. I was tempted to order another immediately, we had more than enough food in front of us. 
The Vegetable Biryani was topped with a Poppadom, Marg would have this. On the edge of the plate was a spoonful of something unknown. We took plates of Rice from the mound. There was plenty to share, more, but not an excessive amount a la mainland Europe. Oh, we are in mainland Europe. 
A solitary Green Chilli, Cauliflower, Courgette, Carrot, Potato and abundant Khadu were present. In time we would uncover Cinnamon Bark and Green Cardamoms. A plate of Raita was also provided – for the Biryani. Potentially a meal in its own right, the perfect accompaniment, adding a diversity of Textures to the overall meal, just the way Hector enjoys his Curry. 
The Meat was piled high in the bowl, its volume meaning the brown Shorva would in no way be excessive. Shorva yes, Soupy Curry, no. On decanting, there was a further moment of joy when I realised that the Mutton was on-the-bone. This is a rarity in Europe. I arranged the Sucky Bone on the pinnacle of my assembly, surely this was going to be a memorable Curry. 
The distinctive Flavour of Mutton registered, a good start. The Seasoning was there, the Spice was initially modest until I dared to eat the whole Green Chilli. This upped the level significantly. The overall Flavour came under the all embracing – earthy and distinctive. 
This was something quite different from the norm. Hector-the-analyst was called into action. The Masala was too thin to have been Onion based let alone see a Tomato. Gravy – might be apposite here. Alarm bells were ringing, I’ve encountered this a few times, Thankfully, – Bisto – this was not, but what was it? 
There’s more. I sampled the Chutney-like stuff which accompanied the Biryani. Pickle! Oh yes! Start again. As Marg was taking care of the Raita, so I dealt with the Pickle. Mixing this in to the Shorva soaked Rice added another dimension to the Flavour of this meal. 
This Curry was markedly different. Here was a recognisable Masala, complete with an Oily residue, therefore closer to what one expects. Nigella/Onion Seeds were mixed in along with a cooked single Green Chilli. Three large pieces of Fish sat in the Masala. The Fish was on-the-bone, at least there were no eyes staring up at Marg. Another piece of something that was not Fish was scrutinised, Ginger. Why serve Ginger in this manner, surely it should be finely chopped and mixed through the Masala? 
Smokiness – was Marg’s first comment This is what I anticipated, a good South Indian Fish Curry taste. I wiped a bit of Paratha in the Masala, Smoky this was not. This had the classic appearance of a decent Fish Curry, but was puzzling us both. What were we tasting? In the end I gave up, let’s just say the Flavour was unique.
A different flavour – began Marg – earthy, with pieces of Fish, on-the-bone, making it fiddly to eat. I enjoyed the Vegetable Biryani with the yoghurt. 
I presented the Calling Card and showed the Curry-Heute website on the ever so reliable Oppo. Once again I mentioned – Chettinad. I had the feeling that this was one of those conversations where the recipient was simply smiling hoping the conversation would soon end.As we departed, so we noticed that there was a railway line running under the glass floor. Why did this create a sense of deja vu?
Kofta Anda (€4.50) was ordered, this includes the Pakistani Roti (€0.40). Marg mentioned Chickpeas, once again I dissuaded her. We didn’t spot Samosa on the menu, but the waiter confirmed they were available. Samosas for Marg. 
My food came first complete with a plate of Salad and Raita, again inclusive in the price of the Order. 
Two Kofta and one hard boiled Egg as in the model experienced at 
Consequently, the first dip of Bread in the Masala was another wonderful moment. The sprinkling of Coriander appeared modest. The blast of Herbs took me aback, if Wednesday was excellent this was something else, another – Wow! The Spice, Seasoning and Flavours were all spot on. I would encounter a Black Cardamom and solitary Black Peppercorn, whole Spices, the sign of quality.
Two Vegetable Samosas were smothered in Yoghurt and Ketchup. There was a Salad in there too, plus something that would finally change my opinion on whole Chickpeas. 
The Chickpeas were shrouded in a Mash which I initially took be mashed Chana. However, I note on the menu, the presence of Daal Chana (€3.50). This was certainly what was smothering the Samosas, remember them? 
Marg used the Raita as an accompaniment more than the Yoghurt. With the small Salad on the table, plus what came with her Dish, Marg was well served with Vegetables. The Samosas were almost incidental:
It’s a couple of years since Marg and Hector sampled the fayre at 
As we entered at 13.00, there was a smile of recognition from Mein Host:
The menu was brought. Shockeroony, the prices had gone up, a whole Euro on every dish, or 20%. In other words: what I consider to be the actual rate of inflation. This modest increase also shows why the lesser paid do not want % increases, but flat rates. 
With fewer tables on the ground floor, I managed an uninterrupted view of the counter and the Bread chef, busy rolling out the dough. Soon, the waiter was assembling the array on the table. 
A Salad, once again featuring two large Pickled Chillies was accompanied by a Raita. Today I thought the better of having the Chillies. The Bread arrived, a pair, light and puffy, what were these exactly? Turning crispy as they cooled, not a Naan. And not the wonderfully soft Pitta/Naan crossover I have particularly enjoyed here previously. Was this the actual Pakistani Roti? Whatever, they are not listed on the menu, and are inclusive along with the Salad and Raita. Fancy paying for Salad. 
A decent size, two was sensible. By the time Marg assembled the Salad and drizzled the Raita, she had a veritable plateful, and all for €2.00. 
Two Kofta and one hard boiled Egg, yes one Egg is …
The burst of Flavour from the Kofta took me by surprise, this was intense. Well Seasoned with a Cumin aftertaste – was recorded. The Masala gave off a hint of Citrus. I couldn’t tell if this was already there or was a consequence of Marg’s exuberant squeezing of the Lemon over the Salad, and everywhere else. The Shorva of course had its own distinctive Flavours, therefore when taken with the Kofta, created a flavoursome synergy and a huge blast of Spice. Once again, Hector’s throat was registering serious Spice. I have often wondered why the Egg features, today I may have come to realise why. The Masala and Egg offered respite from the Masala and Kofta combination. 
Between us, we managed only one Roti, once they turn crispy, the attraction has gone. However, the initial Bread and Masala was also a pleasure worth experiencing.
The Bill
Twelve hours in 
With so many choices in the area to the north of Psiri, I decided that having had the 
Call it a Pakistani Roti if they want, the Bread in these Curry Cafes always impresses. A Naan by any other name, two were brought. Served whole, hot, light and fluffy doesn’t even begin to describe the wonder of this Bread. We both ate more than was sensible given how much food was on our plates. 
Lots of green and white, after last night’s footay score, I wasn’t bothered. The Cucumber was buried, maybe not living up to the pictorial grandeur of the menu. Green Olives, with stones in, as expected the cheaper bitter variety. Marg’s verdict:
The Cinnamon Stick stood out in the Masala, its powerful aroma noticeable as the karahi was placed on the table. I counted the Meat into double figures. The Bone count was not excessive, the Sucky Bone was a joy. 
Dipping the wonderful Bread into the clearly Tomato-based Masala, there was an explosion of Flavour on the palate. Large Green Chillies had been sliced and cooked in. When the more Oily part of the Masala hit the back of the throat it took me back to the – rawness – of Glasgow Curry in the 1960s. This Karahi was taking no prisoners.
Towards the base of the melange, I found strips of Onion, however, these were way outnumbered by the sea of Tomato Seeds. Pure Punjabi Taste – the front of the menu declares. I concur.
With – The Company – due to meet at Koelschip Yard this Friday afternoon at 16.00, there was the opperchancity for a 15.00 visit to 
Arriving early, I took the booth table at the far end of the room. It has been a while since I sat here, my usual spots were taken by people waiting for Takeaway. This was a significant feature of the visit, at one point a family took a table, weans running wild, they were not dining in. Eventually the mother had the wherewithal to rebuke the weans before taking them outside. Strangely, another family took up a major space mid room. They appeared to order, the table was set, moments later, they disappeared. I’ll never know what happened there. 
With the Chilli Sauce, the Chapli has become a Hector must have at 
Seven large pieces of Haddock were cooked in a Spicy Batter with traces of Coriander. It looks so simple, and Yadgar’s is the finest example of the genre ever encountered. When Naveed brought a pot of the heated Chilli Sauce, Hector was in his element.
It was time to address the Salad, the Spiced Onions and the Pickled Chillies were the standout. The Fish was beautiful, and most importantly, tasted of – Fish. This one can never take for granted. The Spice Level of the Batter was not demanding, it’s all about the Flavours, subtle. The Pickled Chillies rattled the palate. 
Five Chicken Wings were presented, significantly larger than one generally encounters. 
Topped with Mint Leaves and containing slices of a Citrus Fruit, the multicoloured Rice had a sufficient level of moistness. In Glasgow back in the 1970s, Biryani was always served with a Curry sauce. I hope we have been weaned off this. 
The Citrus looked too small to be Lime. Was this the Shatkora which I first encountered at 
Two large Wholemeal Chapattis, delightfully light and thin. I hadn’t planned on having Bread, the gap had rejuvenated the appetite. 
I love this, and to the best of my knowledge it doesn’t appear often enough in the Daily Specials. The Spice Level was brutal, some may have struggled, not Hector. The Chapatti tempered the Spice. The classic 
offered different Textures. Then there was the Masala Mash itself, a fourth entity, the motherlode of the Flavours. The Flavours, the Spice, the Seasoning, did I mention how Spicy this was? I should be here every time it’s prepared. With Meat and Fish to start, this Sabzi Curry is really all one needs thereafter … writes the man who will no doubt order Karahi Gosht next time out. 
Meat and Potatoes in a Shorva, this is how authentic Aloo Gosht is served. I’ve no doubt had it here in the past when on display. I enjoy Shorva when appropriate. This is Mags’ favourite Curry. It’s what she always orders, the antithesis of Hector’s preferred Dry-Thick Masala. 
Just the right heat – I was told – Lamb so tender it melts in the mouth, well worth the wait.
The Bill
Curry was the last thing on Hector’s mind. Enough already. When The Man from Bradford assumed Curry-Heute, Hector initially declined. 
Ricky had Kofta in mind, not available today. Kofta is on the menu, I’ve never seen it in all my years of visiting 
How many times have I reviewed this? Certainly more than any other Curry, anywhere. Ginger Strips and Coriander sat atop the Meat and Masala, a good lake of Oil was collecting on one side of the karahi. I decided to return to the norm and eat directly from the karahi, no decanting to the plate today. 
As is the way at 
In the time leading up to the birth of Curry-Heute, 
Corstorphine on a Sunday morning, where else would one expect to find the Hector? After our overnight stay in Carnoustie where enough Curry had been presented to fill a significant percentage of the population, Marg was due at Peffermill for hockey, what else? 
Entering Pranha at 11.15, I was surprised to find two tables already occupied. I was shown to a booth by the waiter and given the menu. 
The side facing me was the Breakfast Menu, available on Friday, Saturday and Sunday. Apart from the Desi Omelet (£6.50), the listed fayre was too European. Hector was here for Curry, turn over. 
The Lunch Menu was decidedly snacky, and nowhere near as interesting as say Glasgow’s – 
I asked for the Main Menu, request declined. I was told that the Breakfast Menu operates until noon, the Lunch Menu thereafter until 5pm. 
… and so a bus was taken from 
Mr. Khan, Mein Host, recognised me and gave his now customary greeting. Another chap was also serving, possibly the missing generation between Mr. Khan and his grandson who often serves. 
Lamb Bhuna (£9.65) had yet to be tried, Vegetable Pilau (£3.45) would accompany. I noted that the prices were the same as my last visit in April, and last year for that matter. On relaying the order I gave 
By UK standards, this was a huge portion of Vegetable Rice, easily enough to share. I knew I was staring defeat in the face as I decanted a portion to my plate. 
The Masala was suitably – Thick, I will admit to having seen a drier Bhuna, but this has become a rarity. This was certainly not the Shorva-esque Masala which featured in 
The Lamb intrigued. I would find the entire spectrum of Textures from Soft, through Tender to Chewy. The joy of topping up – The Big Pot? The Meat was bursting with Spice, a definite – kick – here. The Masala was thick enough not to disappear into the Rice. The Rice therefore was the perfect accompaniment to this Curry. Did a bit of Paneer find its way into the Rice? 
In time, the Bhuna was, of course, finished. Some Rice had to be set aside, then there was the Rice which hadn’t even made it on to my plate. 
Please bring a dish – was the request received late on Tuesday night, the event, Julia’s Scottish wedding reception. Hector has been taking Curry to Carnoustie whenever invited to stay over with Dr. Alasdair and Margie, mother of Julia. Curry for ten has been the norm, this time, treble that. Why take a – Dish – that only provides a Soupçon for those at the front of the line? 
The Chicken Thighs brought the mass up to near the brim, more Coriander!
Two large containers were driven north. Those who had enjoyed my previous efforts discreetly asked what I had brought, there was a presumption. Around 19.00 I was brought into the kitchen. My promised big ovenproof pot had been hijacked, the reheating would be on the hob, stirring, not good for Chicken. Marg took over, I chopped even more Coriander, this time for – foliage.
Moderately Spiced and well Seasoned, first boxes ticked. The Chicken had released its Water and so the Texture of the Masala had suffered. Some of my beautifully Blended Masala was approaching an Oily Shorva, not the end of the World. The Rice soaked this up. The Whole Spices had worked their magic, the Potatoes had not absorbed as much Flavour as hoped. So much for Baby Potatoes! 
My plateful also included a Soupçon of a rather superb Korma. Rich, Creamy and Nutty, this was quite a departure from the Coconut laden nonsense one usually encounters. I believe this was a la Fiona, who also served this