The third visit to Handi By Darbar (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ) in five days, just lock me in and throw away the keys. Today, Dr. Stan joined Hector in order to reacquaint himself with the Desi Korma – Lamb Handi Korma (£12.00). Hector was trying something else.
Arriving just before the 13.00 rendezvous, Moiz, Mein Host & Chef, was bringing in supplies. He would later quote the outrageous cost of a 20kg sack of Rice, as part of our ongoing discussion about the pricing of the various Rice offerings at Handi By Darbar. Once upon a time, Hector used to purchase the said 20kg, these days, 5kg is a sufficient investment. Never buy (half) kilo bags in a supermarket, a total rip-off.
I’m going to surprise you with my Order today – I advised Moiz before ascending the stairs.
I’ve decided that when on my own, I’ll sit downstairs, otherwise upstairs. People have to know that the upstairs is always available.
Is that your table upstairs – asked Moiz as he joined me and took the order for a bottle of Sparkling Water (£1.50).
My new spot.
Am I the dumb waiter – asked Moiz with reference to my last post.
The stairs will keep him fit.
Dr. Stan phoned me @13.10, he couldn’t see me and so assumed I wasn’t here. As with Monday, – Upstairs!
Right, I think I’ve covered that.
Recalling that he had enjoyed a Mushroom Rice with his last Desi Korma at these premises, Dr. Stan ordered Fried Rice (£3.95). Moiz agreed to add some Vegetables. Vegetable Rice (£7.95) as printed on the menu may have to be reviewed, it doesn’t work for the solo diner.
Today, the Hector was going to try the Lamb Platter (£18.99) which features: Lamb Tikka, Lamb Chops, (both plural), Lamb Handi, a choice of Roti or Naan, plus Dessert of the day. My perception of this was a Thali with minimal Curry, maybe I needed a break. A couple of weeks back, after a period of intense Curry eating, I had considered going – Tandoori. That didn’t happen.
Everything served together – was agreed. Dessert to be chosen later.
In addition to the jug of Tap Water that was provided, Dr. Stan ordered a Mango Rubicon (£2.50?).
Again, methinks there’s another pricing anomaly on the menu here. These may well be fixed on any reprint, but having paid for batch #1, they’re hardly going to be binned. Then we’ll also discover if Kerala (Karela?) Gosht Handi is deliberate.
The modest Salad, with Raita and Chilli Dip was provided once more, hot plates too.
Sitting upstairs, we couldn’t see the flow of Takeaway customers, we could hear the occasional scraping sounds of food being prepared. Today’s wait was nothing like as long as Monday’s when Stewart and Hector ordered – the kilo.
The Vegetable Rice was a mini version of Monday’s Vegetable Biryani (£7.95). Green Bean, Carrots, Peas and Sweetcorn were mixed through the Spicy Rice.
Lamb Korma Handi
Having had the Lamb Korma Handi twice in recent days, I was paying less attention here. Saturday’s – portion – and Monday’s – kilo – are well covered in these pages. There was a – Sucky Bone. Dr. Stan emitted his customary – Mmmmms – as he ate. Every grain of Rice was consumed, the handi itself scraped clean. Enjoyment:
It was very well seasoned and spicy. (A) rich, smooth, creamy taste to it, and the Veg Rice did complement it very well.
I’ll be having that again.
It is cheaper than going to Berlin to visit Punjabi Zaiqa who do the Desi Korma particularly well. November, Dr. Stan?
Meanwhile, across the table, the Hector was taken aback.
A Sizzler
I was not expecting this. Two pieces of Lamb Tikka and two Lamb Chops sat on an iron sizzler plate. Abundant Onions were being cremated, some were already. Had I known this was coming, I would have asked for the Curry to be served thereafter. The precedent set, we all now know!
Lamb Chops, I could eat these all day. With burnt edges, cooked a la Marg & Hector, succulent, tasty, and here the Raita came into its own. The Tikka pieces were regarded as Boneless Chops, perfection. As for the Onions, a Moizzy Marvel.
For a brief moment I considered a future of Marg and Hector sharing a Lamb Platter. Marg having the Sizzler and Dessert, Hector the Curry. Foregoing this wonderful Meat, no chance.
Moiz reckons that 80% of his customers are ordering – Platters. They cannot be making much on this, especially when one sees what follows. Again, a menu adjustment? This time, upwards!
The Naan was served halved, I must remind him, Bread served whole is so much better. Light in colour and Texture, a bit puffy, there were no burnt blisters. The Naan would act as a conveyor, little more. I would manage just over half. Without Coriander & Chillies, not so interesting. Again, maybe there’s room for negotiation here.
I see on the menu – Create Your Own Single Platter (£19.99) – which permits any Curry and two Starters. If my meal today was outstanding value, then what is this?
Lamb Handi
Featuring the standard Toppings at Handi By Darbar: Coriander Ginger Strips and sliced Chillies, there was little to distinguish this from the Korma Handi apart from a more Oily Masala. A sense of Yoghurt having been added was apparent. I decided to stir, thus restoring the Masala and decant so as to see exactly what I had. The double figures Meat count was reached, just. A full portion of Curry then.
Some Tomato Seeds were visible in what I have come to recognise as a Desi Masala. Blending, as done in Mainstream venues, does not create this smooth, Oily Texture. How does one achieve this without blending?
Korma Handi this was not. As has been written oft, one really has to ask what a – Handi – is when visiting somewhere new. By definition, it can be anything Chef wants to serve, but served in this pot. This was a Desi Curry.
Whole Cloves were encountered as in two day previously, yet these did not dominate today. (It wasn’t the kilo!) What was here, a true Earthy Flavoured Curry, the Masala doing its job well. One Sucky Bone for Hector also today, plus a couple more, various. The Tender Lamb was giving of Flavour. The Spice built, today it wasn’t Bullet Chillies that had been added, but Finger Chillies. A bigger bite. The Seasoning was not obtrusive, enough to bring everything else out. As I ate so I knew I was heading towards satisfaction … for the second time today.
As Moiz cleared the table so he noted the unfinished Naan. He concurred with my observation that Europeans have – Curry with Bread – whilst Asians have – Bread with Curry. Indeed, Moiz remarked upon Europeans ordering multiple Mains then sharing Rice and Bread. Marg and Hector in company.
The Masala, not blended, so how?
We don’t blend, it takes hours – to let the Tomatoes/Onions turn to mash.
If Hector was having Dessert, then so was Dr. Stan. Sweet Rice (£3.00) for Dr. Stan, Hector was also given free choice of the Dessert menu. Chocolate Cake (£2.95), otherwise. Is the price of the Lamb Platter sustainable?
As we were having our indulgence, so Moiz indulged us more. Mint Lassi. Made from Yoghurt, Milk and Mint Leaves, a new experience for Hector, and Moiz’s way of getting it out there.
After many years, Hector knows that Sparkling Water is the ultimate liquid accompaniment for Curry!
The Bill
£40.00 Rounded down a tad from the true total, a realistic price for the Vegetable Rice, and an honourable one for the Mango Rubicon.
The Aftermath
There was a photo featuring trainee Chef Moqeeb. Once again Moiz’s father, Qadeer (Darbar Grill) is the mentor.
After this series of visits, to get Handi By Darbar on everyone’s radar, I promised to leave Moiz alone for a while. A trip is looming, so I may well miss the week long promotion that could be announced shortly. Watch this space for an update.
OK, so this week, Hector is unashamedly promoting 
Whilst I waited for Stewart, Moiz was showing a chap the transformed upstairs with a view to adding wall decorations. I suggested a poster print of Moiz, Qadeer, his father (
The kilo of competitively priced Lamb Korma Handi (£32.00) was ordered, along with a Vegetable Biryani (£7.95).
Green Beans, Peas, Carrots and Sweetcorn were mixed through the Spiced Rice, the standard Vegetables which feature in this Dish. No Mushrooms. A bowlful of Raita accompanied, we had an abundance. 
Lamb Korma Handi
Beneath the Toppings: sliced Bullet Chillies, Ginger Strips and Coriander, lay a somewhat – shiny/wet – looking Curry. Once the big spoon was applied, so the Masala took on its true nature. This was suitably – Thick – approaching – Dry. 
The Seasoning registered first. Get this right and Hector is always a happy hound. Finding a whole Clove in my mouth took me straight towards a Manchester Curry. The Spice Level was decidedly – medium – this Curry is all about Flavour, not heat. 
Having topped up, Stewart spied the remnants sticking to the karahi. He was not for leaving anything. A Chapatti (£1.50) was duly ordered. 
Moiz took the polished karahi away as the Hector finished the final mouthfuls. Maybe Moiz didn’t believe we could do it. 
The Bill
The renovation and transformation of 
Moiz and Hector have been in contact throughout the period of transformation, it took way longer than planned. The result is spanking new décor on the ground-floor, and perhaps more importantly upstairs also. The upstairs at this venue has been grossly underutilised for years. Now is the time to encourage diners to use the space. Will a new TV appear up there soon? 
With one ground-floor table relocated to accommodate the new bench for those awaiting Takeaway, the Hector still managed to squeeze into what has been – his spot. The 
Hector was here for what is the most difficult Curry to find in this city – Desi Korma. Lamb Korma Handi (£12.00) is how this identifies itself. I like how the prices have portions, half-kilos and kilos. A half-kilo in the – Handi – section may not be an attractive proposition, unless one is determined and disregards the extra cost. Sharing a kilo is always better value.
Yes, Hector was having Rice today, not the customary Chapatti (£1.50) or even a Coriander Naan (£2.50). Rice still feels the better accompaniment when having a Desi Korma. The Vegetable/Biryani Rice (£7.95) will surely be shared at the first opperchancity. 
Coriander, Ginger Strips and sliced Bullet Chillies sat atop the Curry which still has to be explained to the masses. The Rich Masala may have been blended, Tomato Seeds stood out. The Meat count reached double figures, Lamb on-the-bone – one – Sucky. The arrangement was a vision only imagined whilst the shutters were down. 
Oh yes! – right from the start we had a winner.
More! Soon!
This was a serious piece of Cheesecake.
The Bill
The final day of The Crawley Trip saw Hector & co in nearby Horsham. So many places are closed on a Monday, fortunately, Dosa Plazza (8 The Boulevard, Crawley RH10 1XX West Sussex, England), which impressed on 
Arriving at 20.45, seventy five minutes before closing, we secured a draughty table near the door. In time, the charming waitress invited us to relocate to the table outside the kitchen. 
Hector was back for the Mutton Chukka (£10.99), and this time – not for sharing. As with the recently rediscovered 
As happens oft, the Hector having noted the Order, found it easier to relay it back to the waitress. I started with – can we have everything together?
Our empty table was filled with food – simultaneously. Mission accomplished.
The Plain Parotta was the most fired Malabar Parotta seen to date. Usually whiter than white, this was a change. The characteristics were otherwise retained, soft, stretchy, buttery an absolute joy to eat.
A wet Chukka? Not since 
Fortunately, that would be Hector’s last criticism. The famed Dried Red Chillies were abundant. Never eaten – who knows what might happen? – their mere presence is the yardstick by which the Hector judges South Indian Cuisine. The Meat count was into double figures, I’ve had smaller – main courses. Curry Leaves were in there too.
Dipping the Parotta in the Shorva, such pleasure. 
A Mushroom Curry, what a good idea! The orange Masala looked a tad more viscous than in the Chukka. When Maggie emptied the contents of the karahi to her plate, the number of chunky Mushrooms appeared to be sufficient to consider this to be a meal. 
Like Marg, Maggie is always quick to announce – this is Spicy! 
How different is this from every other Aloo Gobi which has appeared previously in these pages? Chefs are usually congratulated for the Minimal Masala, a shrouding of the Potato and Cauliflower. This Masala was even thinner than –Shorva. Boy did it pack some – kick. 
Clive later offered a few words:
Today was visit #5 to 
The Pilau was mostly white, not as one would expect. Presented on a plate there was way more than a Hector could manage. Diced Carrots and Peas were mixed in, but just a threat, nowhere near enough to consider the word – Biryani. After helping myself, I passed the plate on. Both Clive and Maggie’s Rice requirements were sated. 
The Keema at 
The – soupy – orange Masala with strips of large, sliced Onions, was a replica of that which did not please 
Having reminded Maggie, again, that neither of us were particularly taken by the Fish Curry in 
As
Tender Meat – was an initial note, but this was revised downwards as progress was made. Most of the Lamb/Mutton was quite chewy, 
This was visit #4 to Curry Leaf Cafe – Brighton Lanes (60 Ship St., Brighton BN1 1AE England), they must be doing something right. The prices, however, have become a bit off-putting. The 
Not the biggest portion of Ribs ever seen, four bones. The cremated edges were a plus, hot food, also appreciated. The accompanying Salad and Dip offered distraction.
Potatoes encrusted with Spices, such a simple Dish. Potatoes make a meal, so by decanting to the plate of Ribs, lunch suddenly looked more substantial. An earthy Flavour with a hint of Citrus came across. Combined with the Salad and Dip the Hector had a plateful of Diversity. 
Aubergine Bhajis
Behold, six slices of Eggplant in a batter. What a rip-off! How the price of these was justified only – they – know. Maybe the Tamarind Dip justified the price? 
This was the – large – portion? The Seekh Kebap were made from a mixture of Chicken and Lamb. Crumbly, finger food, however, Clive did employ a fork to tackle the Salad. Yet more Tamarind meant there was a lot to dip. 
The Bill
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 
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. 
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?
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?
Here was a classic example of why I never order Karahi in a Mainstream Curry House. Just how many pieces of 
Maggie lined up all the pieces of the 
The size of portion was right for me. The onion and the 
The Daal looked a bit reddish rather than the expected orange. The consistency of the Masala was viscous. 
Is that the best Dansak you’ve ever had?
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 
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 
The Bill
I pointed to the box outside still sitting at the top of the stairs.
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.