Berlin – Chutnify – Berlin Curry With Authentic Flavour? Unglaublich!

Curry for the discerning palate, not what Restaurateurs think people can manage, is surely not too much to ask? Unfortunately, in Berlin, the latter prevails. In April of this year, Marg and Hector visited Chutnify (Sredzkistraße 43, 10435 Berlin Deutschland) in Prenzlauer Berg, Hector was impressed, Marg maybe less so. It was time to invoke the Curry-Heute Test, can they reproduce that which impressed previously?

Chutnify has always been busy when I have passed it walking between the Manifest Taproom and the original Bräugier.  Steve found their phone number online before I did, and so it was he who managed to secure a table for 20.10. I have now learned via Google, that there is an online booking system, next time. Note the level of confidence, there will be a next time. Having read reviews on another source, Steve said he would never have picked Chutnify as a choice of venue. How many of these begin with – This was my first experience of Indian food?

We arrived at the agreed time, Chutnify was stowed, seating can be a bit cramped.  A handful were dining outside as is the preference in summer, not in October. The only available inside table was the first one at the top of the first flight of stairs, opposite the bar. At least we were in.

Telangana Lamb (€19.00) is what impressed the Hector on Visit #1, I had warned Steve that there was likely only going to be one Lamb Curry on the menu. Again, this was the case. The majority of diners at Chutnify take the Thali option. The lady sitting closest to me had the sweet, puffy Bread that is served in many Berlin Curry HousesBhatura. I pointed this out to Steve as being worth a try. Strangely, this could only be served as part of a Thali, it’s not on the Bread list. A Cheese Naan (€4.50) became Steve’s Bread choice this evening. Both of us were having the Telangana Lamb, Rice is included.

It’s Spicy! – the waiter warned.

Good!

Bier seemed better value than Water at the point of ordering. There wasn’t much in it. Although printed menus are available on request, the staff at Chutnify encourage one to use the QR code and download their menu. We did so to pass the time after ordering. It was then I spotted Malabar Parotta (€3.00). Too late for this evening, I’ll definitely be back.

The Curry took minutes to arrive, no messing about here, they presumably have one Lamb Curry pot. Why is only Chicken Chettinad (€15.00) available, does that come from a different pot?

Individual bowls of Basmati were brought, a decent plateful, no wastage, every grain would be eaten.

The Cheese Naan made me ask Steve a simple question:

Where’s the Cheese.

Steve reckoned it was more Buttery than Cheesy. Served in two pieces, a practical size, it made a decent accompaniment for those who can manage Bread and Rice.

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Telangana Lamb

Yes, the Masala was Soupy, but one has come to accept that this is how the majority of South Indian Dishes are served, Sukka being the exception. The huge Red Chilli floating on top of the Masala was a welcomed sight, classic South Indian Curry.

I counted six large pieces of Lamb, plus a tiddler, as I arranged the Meat on the Rice. Steve had a piece of Potato in his serving, as I did in April. No Potato for Hector tonight, just Meat and Masala. The large pieces would be halved as I ate, then halved again, so no complaints about value for money at Chutnify. I kept half of the Masala back so as not to lose it all to the Rice. I shall persist with – Masala – not – Shorva – the latter is a different beast, this Sauce had much more substance to it.

It’s Spicy! – indeed it was. That the Lamb had been slow cooked was immediately evident, Meat emitting Flavour, and lots of it. The Masala had the South Indian Smokiness that attacks the palate plus a big Peppery Blast. Ah, the Seasoning, there was no holding back here. The boxes were all being ticked, an authentic South Indian Curry, one to savour.

With the remaining Masala poured over the remnants, Hector’s strategy was bearing fruit, every mouthful whether it be Rice and Masala, or Meat and Masala, was a joy. Seventeen Curry Houses in Berlin are reviewed in Curry-Heute, only Chutnify have served up a Curry with this much Spice and Flavour.

Full of flavour, satisfying, no complaints – was Steve’s post match analysis. He did praise the quality of the Meat also, but in doing so, used that word which has to be avoided in food blogs.

The Bill

€52.50 (£45.37) Had we been here two weeks ago, Sterling was worth way more.

The Aftermath

No Calling Card on Visit #2, and no time for engagement with the staff, Marg phoned from South Africa as I was putting on my coat. A game reserve with the – wi-fi – nice.

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Berlin – Mela – Not what the Hector ordered

Mela (Crellestrasse 46,10827 Berlin Deutschland) is the seventeenth Berlin Curry House reviewed in Curry-Heute. Seventeen, the number won by Marg in her World Cup Hockey tournament. All was going well in South Africa, Scotland O55s reaching the final. They lost – 0v1 –  yesterday to the Auld Enemy, so it goes.

Hector and Steve are having a few days in Berlin, possibly the best served destination from Glasgow Airport presently. When asked by the Border Police why I was here – Essen und Trinken – was my reply. Coffee Houses will not be part of this trip.

Mela was recommend by a taxi driver when I passed through Berlin a couple of weeks ago en route to Polska. A photo posted by Ranjith on another medium showed a worthy Lamb Masala. This is what I showed the waiter when we arrived at Mela at 14.15. Mutton Masalah (€16.90) was confirmed – ohne Paprika – which certainly did not feature in Ranjith’s photo. Rice was included in the price of the Curry as is the Euro norm.

0.4l glasses of Bottled Water (€3.50), sparkling of course, completed the Order.

Mela is located in Schöneberg in the south west of Berlin, not an area I have visited before. The S1 took us here efficiently from Nordbahnhof, we alighted at Julius-Leber Brücke.

Complimentary Poppadoms and Dips were presented. The waiter warned that the Green pot was – zehr Scharf. Indeed it was. The Poppadoms had embedded Cumin Seeds and possibly Peppercorns, tasty. Why is this not the norm in the UK?

Dinner plates were brought, featuring a Modest Salad, plus the pot of Basmati. Between us, we managed about half of the Rice provided. What happens to the mountain of leftover Rice in European Curry Houses?

Mutton Masalah

On no, here we go again. What on Earth was this? The Masala was minimal, a positive. But this was not Curry, it was a classic exampleof  what passes for Karahi in many, European in particular, Indian Restaurants. Behold the Big Onions, some cooked, some less so. Was Rice the correct accompaniment?

The Tender Mutton was plentiful, initially giving more than just the Flavour of Meat but stopping short of the ubiquitous – Euro Curry Taste. In time, the Meat as a source of Flavour, dried up. There was next to no Spice coming from the Mutton. The Seasoning in what little Masala was present was fine. Both Steve and Hector added some of the Green Mash to give the – Curry – a boost. Whatever Flavour the Masala was able to give was eroded by the dominance of the Big Onions. Too many Onions. This was not a Curry, this was – Stir Fry.

Don’t judge a book by its cover – remarked Steve as he ate. Later he added:

It was more of a stir fry, no garlic coming through, no spice, saved by the condiments. Too many uncooked onions. The rice was OK.

As the waiter cleared the table I told him – too many Onions. On showing the trusty Oppo – this is my seventeenth Curry House in Berlin.

The phone rang, our conversation was interrupted.

The Bill

€40.80 (£35.79)    Standard prices.

The Aftermath

I started again. On mentioning – Desi/Apna – there was no response, I suppose he was hardly going to admit there was better to be had elsewhere. Somewhere in Berlin is, hopefully, the food I seek, else I am facing years of disappointment.

I’ll give the card to the boss – concluded our exchange.

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Glasgow – Karahi Palace – Hector Orders Something Else!

Having spent five nights with Lord Clive and Lady Maggie of Crawley, it was decided, that was not enough. As Hector flew north on Thursday, they took the train. A visit to Karahi Palace (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ) was already foremost in Hector’s mind for today, that I would now be joined by three more diners was better still. Mags was not missing out. And for those who get confused with Marg/Mags/Maggie, Marg is in South Africa at the Hockey Masters World Cup, to date Scotland remain undefeated.

The rendezvous was at 14.00, complicated by yet another train strike. Everyone knows the railway workers are due an appropriate increase except the British Government, it appears. Clive, Maggie and Hector were in situ just before 14.00, this was when things became further complicated.

Hector was not having his usual Karahi Lamb (£12.00) and a Chapatti (£1.00), Clive was. I could also order Mags’ Aloo Gosht (£11.00) and Chapatti. Maggie had no idea, so stood at the menu posted on the wall, discussing her options with Shery.

The Man from Bradford tried the Spicy Lamb Korma (£10.00) when he was last up in the erstwhile Curry Capital, it were pronounced – areet. Hector had planned to have this on the ill-fated late August visit, finally an opperchancity. To accompany, Mushroom Rice (£5.00), a hefty price, but if one is to avoid simple Meat & Masala, maybe worth the investment. Maggie somehow came up with Spinach Chicken (Boneless) (£8.00) and Fried Rice (£3.00). So, why £2.00 for Mushrooms?

The Order was nearly sorted, Clive then asked for a Keema Naan, not available. Alternatives were discussed – Garlic, Chilli, Coriander Naan (£4.00) replaced one of the Chapattis. Shery came to finalise the order on paper, Ayaz had lost a Curry. Oh, and Mags had arrived, so the Aloo Gosht may have been the missing piece in the jigsaw.

Shery brought a jug of water, a Modest Salad and a Raita. Those who wished, nibbled on the Salad. Patience! A few Takeaway customers entered during our visit, in time we were joined by another sit-in customer.

Karahi Lamb

A meal I have eaten here many times before. Today’s had something extra excellent. – said Clive.

Hector has no more to say here.

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The Chapatti was of the usual Wholemeal variety, served in two pieces.

If one looks carefully, the Garlic Chilli, Coriander Naan was served in four pieces, and was substantial. The portion of Fried Rice was more than Maggie would manage. Cumin Seeds were mixed through. Then there was the Mushroom Rice. It became immediately obvious why this cost a fiver. A mountain of what was in effect a Biryani was served up to the Hector. The Pilau was enhanced by the presence of Cloves, Cinnamon, Green Cardamom and even Lemon rind. A couple of stray pieces of Capsicum were unearthed also – oops – I’ll have a word next time I order this. With abundant fresh Mushrooms this was nearly a meal in itself. Great Flavours here, I shall certainly be having this again – when I have someone to share it with.

Spicy Lamb Korma

Karahi Palace may call it it thus, Hector shall insist, this was a Lamb Desi Korma.

Lamb Desi Korma, first experienced at The Village a few blocks to the west, is the Curry that awoke Hector to the world of – Desi. The Yoghurt saturated Masala was similar to that which Mother experimented with back in the mid 1960s. The Citrus Blast complementing the rich flavour, something Hector could not have enough of.

A Curry served in a bowl, not what Hector is used to at Karahi Palace. The extraordinarily large pieces of Meat were arranged on top of the Mushroom Rice. One Sucky Bone, yay! The Yoghurt-rich, blended Masala had Herbs mixed through also. The Seasoning was tremendous and therefore the Flavours were not hiding. There was a big Spicy Blast as I started eating. I was wondering if the oh so familiar Desi Korma taste would be experienced, however, the penny dropped. The Village have their distinctive Flavours, as does Karahi Palace, it was therefore the latter which came across. The Lamb was playing its part here, everything was coming together, Rice, Mushrooms, Meat and Masala. There was an air of familiarity, eventually the blast of Citrus hit the palate, this was the manifestation of the anticipated moment. This was a magnificent Curry, now Hector has a dilemma, what to have in future. Perhaps I shall have to increase the frequency of my visits to Karahi Palace such that I can alternate between Spicy Lamb Curry and Karahi Lamb.

Aloo Gosht

Why Mags has this with Bread often puzzles, surely the nature of the Masala commands Rice? However, the intensity of Flavour from the Shorva-esque Masala may be absorbed. Mags’ choice, she must know what she’s doing.

It’s been a while – Mags reported – love the flavours, spicing. It’s still the best Aloo Gosht. Thank (insert deity) Karahi Palace is open again.

Boneless Spinach Chicken

One takes a notion for Spinach, else it is avoided. This gives the appearance of being a Masala with Spinach, as Hector likes it. However, as the bowl was emptied, so a Spinach Mash was revealed.

Maggie immediately praised the Chicken, this was at the standard she expects and a vast improvement over that which she endured a few nights ago at Curry Kitchen (East Grinstead). Even Maggie was amused by the noises she was making whilst she ate. Evidently, she was thoroughly enjoying her Curry:

From the first mouthful I was making noises like food sex. No comparison to East Grinstead. The Rice was lovely, tasty.

The Bill

£56.30    Let’s fill the coffers at Karahi Palace.

The Aftermath

Ayaz came out to chat, quite unusual. He acknowledged that Mags always makes such favourable comments about her Aloo Gosht. I told him that this was the first time I had Rice at Karahi Palace. He confirmed that the Mushroom Rice was indeed in the style of a Biryani. He added to my future dilemma by suggesting I try their Nihari. Maybe, one day, but the thin Masala is not how I prefer my Curry. But then there’s Kofta, which I see is on the board. Coming soon, apparently.

I walked along Nelson Street with the taste of Citrus prominent on the palate, mission accomplished.

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Glasgow – Karahi Palace – Is Back!

When Hector and Marg arrived at Karahi Palace (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ) late August and found the place closed, there was real concern. As we learned during Lockdown, it’s far easier to close than it is to open again. Qaiser, a former employee, was initially my only contact, he assured me they would be back. It took longer than was first broadcast on this Blog, however, Ayaz, Mein Host, texted me last Saturday: Karahi Palace is open!

The trip to Crawley ended this afternoon, 19.30, was the soonest I could get here, darkness, unusual. Shery and Ayaz gave a warmer greeting than the norm, I applauded as I entered and took my favourite spot. I did stop at the counter to study the ready fayre, one day I’ll have something different.

The usual?

It had to be, the thought of never having Karahi Lamb (£12.00) at Karahi Palace, ever again could be put to the back of the mind. Karahi Palace and Yadgar are Glasgow’s finest sources of Desi Curry as the number of visits shown on the right should convince the reader.

Prices have increased, they had to. My Chapatti would cost a whole £1.00, still an honest and sensible price. I did my best to record the new prices displayed on the wall, the light was against me. A kilo of Karahi Lamb is now £32.00 which is the going rate (£18.00 for the half kilo). I’m waiting for Howard, Alan or Chapatti John to suggest we come and – do the kilo – for old time’s sake.

Shery brought a jug of Tap Water, glasses have been restored. The water on Glasgow’s Southside still tastes of bleach. Am I the only person who either notices this, or is bothered?

A couple of Takeaway customers came in whilst I waited. Karahi Palace is on a main bus route, others must be aware. Whilst Ayaz worked his magic, Shery told me sad news about Chef #1 – Rashid. I hope he recovers and is able to return to work soonest.

Karahi Lamb

It never looked so appealing. The India Club (London) served worthy Curry to Hector last Sunday, nothing since has come close to the – Wow! – though Curry Kitchen (East Grinstead) did surprise me with an effort that was totally wrong, but still tasted – damn good.

This is a Lahori Karahi, the Tomato-based Masala, minimal, but in the correct ratio to the Meat. In my most recent visits here I have tipped the contents of the karahi on to the plate just to marvel at the sight of the Desi Masala. Tonight, it was back to how I’ve always done it – eat straight from the karahi, that is, when the food had cooled sufficiently.

Nobody serves hotter food than Karahi Palace, the joy of the Curry Cafe, the food being brought the instant it’s ready. I mixed the Coriander and Ginger Strips into the Mash, they would cook in the Oil. Oh to see the Oil collect on the periphery of the karahi once more. Mix it up, get the full taste experience.

The Meat was sublime, nothing false here, as authentic as a Karahi can be, giving of Flavour. Green Chillies had been cooked into the Tomato-rich Masala, Ayaz and Rashid both know my tweaks, extra Methi, a bit more Salt. The Seasoning tonight was perfection, and so all the Flavours were released, crucial.

No Sucky Bones tonight, the bone count was minimal, as if Ayaz would spoil the moment. Spoil the moment? This was a moment to savour. The well worn cliché about not knowing what you’ve lost until after it’s gone, rubbish! Other venues may serve something similar, there is a distinctive Karahi Palace Taste which sets this above its rivals. Every morsel was eaten, one Chapatti still enough. One and a half has yet to be invented.

Towards the end of my meal a chap came in and basically repeated my Order. He was waiting for a friend to share – the half kilo? Come on!

He too is a Karahi Palace stalwart, and was visibly excited to find the place open again. Once I had finished we chatted – Curry Houses. Hopefully I have given him new places to try, but we both know why we come here.

The Bill

£13.20       20p for the Hector tweaks? This I certainly do not mind.

The Aftermath

Ayaz sincerely thanked me for all that I have done to promote Karahi Palace through the years, and for my recent concern. An emotional moment. I promised to return on Saturday with more customers.

The Curry-Heute #100 certificate is no longer on display.

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East Grinstead – Curry Kitchen Takeaway & BYOB Eatery – Something Different

Find a Curry House in East Grinstead – was the instruction. Having studied the options, it had to be Curry Kitchen Takeaway & BYOB Eatery (194 London Rd., East Grinstead RH19 1EY England). Why? Their online menu showed two versions of Karahi Gosht. One – Lamb Korai – featuring the offending – Green Peppers – whilst the – Lahore Korai Gosth – does not. The latter also describes a – Thick Onion and Tomato Sauce. The opperchancity of enjoying a real Lahori Karahi this far south in the UK, Hector Holmes had to investigate.

Clive, Maggie, Hector and Dr. Stan arrived at Curry Kitchen at 20.30. Yes, Dr. Stan had been captured having spent a fine afternoon at East Grinstead’s – The Engine Room. A Wednesday night, around three tables were occupied, one definitely had taken advantage of the – BYOB. For us, Soft Drinks sufficed: £1.90 for 330ml bottles of Still and Sparkling Water. Dr. Stan had Tap Water, actually a weak solution of Calcium Carbonate.  Clive was content to pass.

Well he was for a moment. Once again, Poppadoms (£0.85) had to be ordered. Little did we realise that there would be an individual charge also for the accompanying – Bits (£.0.75).

A tenner on – The Bill – already for sod all, is how the Hector sees it. Clive disagrees. Many venues simply provide this as a welcome and a thanks for having brought them the business. Maybe in the current hard times, Hector will have to come to terms with this. Maybe not.

Maggie decided that her appetite would command a Starter. Mushroom Bhaji (£5.20) would precede Hyderabadi Chicken (£12.90) and Mushroom Rice (£4.70). Expensive Rice. Clive resorted to his fallback – Chicken Dansak (£10.95) with a Keema Nan (£4.30). Nothing new there, but it does permit comparison across the land. Dr. Stan was not missing out on the possibility of a Lahori Karahi.

The menu has Lamb Korai (£12.50) under the list of – Authentic Dishes – not so the Lahore Korai Gosth (£13.90) which is under – Chef Recommendations. I asked the waitress about the Lahori Karahi.

Her opening remark was along the lines of – this is hard. We didn’t understand.

Is the Lamb on-the-bone? Apparently not.

Can we have it Desi/Apna style? Not understood.

To accompany, Dr. Stan was having Vegetable Rice (£4.70) whilst Hector a Stuffed Nan Vegetable (£4.30).

Whilst Maggie waited for her Starter, I once again raised the point that she tends to – over order, and under eat. If she consulted a well known and reliable Curry Blog, it is clear that Maggie has never finished a Curry having had a Starter. Depending on the portion size, there could be three Hoovers loitering, ready to assist.

The Starter arrived with the Mains. To be fair, it does appear on the menu as a – Vegan Side.

Mushroom Bhaji

This was different. Rather than a deep fried ball of Mushroom in Gram Flour, this resembled a Mushroom Chaat. Syboes were in the stir fry. Perhaps the waitress could have given better advice. In what way would one need this Mushroom Bhaji when one has ordered Mushroom Rice?

In the Vegetable Rice, I can only see Carrots, Peas and Onions. The Mushroom Rice appears to have Mushrooms and Syboes, QED.

Both Naans were a good size, served whole and with a puffy periphery. For stuffed Naan, an impressive achievement. The Keema Nan passed the test, grains of Brown Mince. The Stuffed Nan Vegetable had Potato and a hint of Tomato. Piping hot, this would prove to be a fine accompaniment. I nearly managed to finish mine. The Naans certainly ticked the box.

Lahore Korai Gosth

The heart sank when this was placed on the table. This had all the appearance of the worst possible interpretation of what a – Karahi – can be, a Stir Fry. The Big Onions should quite simply not be there. Pieces of – red – also disturbed, most turned out to be Tomato, however, Red Capsicum was unearthed in addition to the ring of garnish.

The – Thick Onion and Tomato Sauce – if present at all, was not visible, instead there was Mince.

This was not a Lahori Karahi!

Some may worry about Putin starting WW3, Hector was not about to. The pen is mightier than the sword, aye right. I dipped some of the excellent Naan into the Keema Masala.

What followed took the Hector totally by surprise. The Oily base and minimal Masala gave some credence. The Spice Level was never going to challenge, the Seasoning was spot on. This Karahi had Flavour! Actually it tasted damn good! Even – Karahi-like. The Meat count reached a level of sufficiency, hard to count whilst in the actual karahi. The Lamb was giving a huge Flavour back to the Dish, something had been got right.

Dr. Stan, who felt far away despite sitting diagonally opposite, added a few words:

I enjoyed that, tasty, plenty of meat.

The Big Onions were nothing but Ballast, a nuisance. As a – Stir Fry – this was a tasty Dish, it was neither Curry or Karahi, and most certainly not a Lahori Karahi.

If either the reader or Chef is not convinced, look here.

Hyderabadi Chicken

Having had a not so impressive Hyderabadi Lamb at Curry Leaf Cafe (Brighton) yesterday, I was intrigued to see what would come. Chalk and Cheese – may be a suitable description. Behold an orange-yellow, Soupy, Creamy Mass, just what the Hector would never order. The coloured Chicken puzzled, ah the Marinade, superficial then. Mild Mango and Yoghurt Saucea Lassi? This was definitely a – Curry – for the ladies! Was this a Chicken Tikka Lassi?

For Spicy Chicken, one would be better going to Nando’s.

Maggie shook her head as she ate. The Chicken was most certainly not to her liking. Fortunately she had an abundance of Mushrooms as another solid. One suspects the Mushrooms Bhaji may have saved the meal.

My Chicken was …. The Mushroom Rice was perfect, the Mushroom Bhaji different, not what I was expecting. (or anyone else) The Mango sauce (was) as expected. I wasn’t expecting strips of pink Chicken which were obviously not cooked from scratch.

To be fair to Chef, the Meat would not be cooked in this style of sauce. If one orders a – Curry – such as this, then this is what to expect.

Chicken Dansak

When this arrived, I took it to be the Hyderabadi, until I saw the latter. One would expect a sea of Daal, however, this looked quite decent. Coriander and Syboes topped the Masala, along with a wedge of Lemon. My records do not show the menu description of this Curry. It appeared to have an Onion-based Masala presumably with the Daal added towards the point of serving. An easy way to create this, and it looks way more inserting that many a Dansak I have seen Clive eat. Clive loves a Dansak, and as this Blog regularly relates, every Dansak is as good as, if not better than its predecessor.

This is pretty good actually – began Clive – one of the best Dansaks I’ve ever had, and I’ve had a few.

QED, again.

The waitress was assisted in clearing the table by Mein Host.

Maggie addressed the waitress regarding the Chicken.

That’s how they do it – was the uninformative reply.

Why choose it in the first place? –  remains Hector’s viewpoint.

Mein Host removed my debris.

That was different – he wasn’t taking me on.

The Bill

£88.45   Dr. Stan had cash, haven’t seen that in a while.

The Aftermath

Mein Host, Sharif, was sitting in the far room, I sat myself down at his table. We had a wee chat. He confirmed the Keema in the Karahi. I had to tell him that the Onions were quite inappropriate (as served) and this most certainly was not a Lahori Karahi. I did confirm that despite that, the overall Flavour was – wonderful!

Give an honest review.
I shall.

As always.

Menu extracts

 

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Brighton – Curry Leaf Cafe – More Thali Platters

Trips to Crawley sometimes feature a day in Brighton. Having visited UnBarred last year, Hector couldn’t get back to Brighton quick enough. It was therefore a bonus on returning to Curry Leaf CafeBrighton Lanes (60 Ship St., Brighton BN1 1AE England) to find an UnBarred Bier on their menu. Clive ordered the Abyss (Lewes).

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We arrived at 14.45, fifteen minutes before their mid afternoon break. Fortunately, we were still able to order the Thali Platters, the price of which have increased by £3.00 since this time last year. Where does the Government get 10% inflation?

Today the Meat Platter was – Hyderabadi Lamb Thali (£16.50), a veritable mountain of food.

Hyderabadi Lamb Thali

The Mini Poppadoms went straight into the Mix Veg Pickle Dip, very tasty. However, the strength of Pickle can wipe out the taste-buds receptive capabilities for what follows. The Daal was served – hot – and so provided an interesting alternative to the cold Pickle, a decent Daal. Clive’s tactic was to dip his Naan into the Daal,  a time consuming feat given their relative dimensions.

The third pot contained shredded Carrots and what I thought might be Turnip. I asked – Mooli – an Indian Radish. Mooli Poriyal – was actually written on the menu, not that I would have worked that out otherwise. Only the three pots, last year it was five and two Onion Bhaji.

Whilst that which was meant to be served hot, truly was, Hector hates footering whilst the Mains cool. The Onion Bhaji was too hot to handle on arrival. Once it was manageable, it was devoured, the Pickle and Daal once more came into vogue. Thali is not something I order often, it’s like a kiddies play set of Indian food. The Bhaji was well fired and thoroughly Seasoned. The Flavours here came across strongly, so the taste-buds hadn’t been wiped out. An excellent Bhaji, it was like – having an English. In Scotland, we have our Pakora.

It was time to address the Curry and Rice. The Rice was emptied on to the tray, the Hyderabadi Lamb arranged on top. There was still plenty of Daal and Carrot/Mooli on the periphery, diversity was certainly the name of the game.

The Rice portion was surprisingly large, defeat would be inevitable. With Cloves and Black Peppercorns, this was full on, Flavoursome in its own right. Then there was the quartered Naan. Cooked round, with enough blisters to confirm its efficacy, this was a sound Naan. Unlike Zari (Ifield, Crawley) a few days ago, Hector would not manage to finish this Naan.

The Masala had a Mint Leaf garnish, would Curry Leaf not have been more apt? The Tender Lamb was Dry, Earthy. Although the Masala looked the part, it was void of Seasoning, and consequently was lacking in Flavour. A pity, it was all going so well until this point. The detailed description of what was in the Masala was lost on me.  This is when the remaining components came into play. The Carrots/Mooli added a crunch and some more Flavour. The Daal and Rice worked well, even though that in itself was a strange combination. Time to scrape the Pickle Pot. Everything bar the Masala had something to offer. Seasoning has not been an issue here before.

Clive eventually reached the Curry, he did not share my view on the lack of Flavour:

Very hot in temperature, I thought the Curry was quite tasty, and the meal as a whole was absolutely ample.

Does anyone manage to finish this? – I asked the chap when he relieved us of our trays.

Some do – was the reply.

I congratulate – the some.

The Bill

£44.12   A somewhat expensive lunch, but there was Bier.

The Aftermath

There was time to finish the Bier, in no way were we being hurried, despite it being well after closing.

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2022 Menu

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London – The India Club – Hotel Strand Continental – A Marathon Curry

It is the Sunday of the London Marathon, no Hector is not taking part. Marg is the athlete and she is in South Africa at the Hockey Masters World Cup for which Scotland have qualified. It is exactly one year today since Lord Clive, Lady Maggie, Marg and Hector dined at The India Club (Hotel Strand Continental, 143 Strand, London WC2R 1JA). Last year, apart from spectating at the Marathon, Marg and Hector were due to see Arena perform in Camden. The gig was postponed until last night, but a lack of trains made getting there impossible. The new album – The Theory of Molecular Inheritance – is another Clive Nolan masterpiece. Other dates on the current tour simply do not fit into an already full calendar. Hector is having a month of self-indulgence.

Clive and Hector arrived at The India Club at 14.15, in good time before the mid-afternoon break at 15.00. This is the fifth visit which means a dedicated page will be created forthwith, The India Club will be added to – Hector’s Recommended Curry Houses. This place is that good, simple, but authentic, Indian Fayre in a modest setting.

When we reached the top of the stairs and entered the dining room, three tables were occupied. The masses simply do not know of this venue, Curry-Heute will hopefully help flag it.

I had already persuaded Clive that we should order three Main Courses. London Portions – unless one has a Starter, there’s a good chance you’ll leave simply wanting more. Bhuna Lamb – Chef Special (£13.00) with the Capsicum Garnish withheld was the plan. Two portions of Pilau Rice (£4.00) would accompany. Sparkling Water (£2.75) was declined, the waiter brought it to the table but advised that it was warm. No ice? Tap Water would suffice.

The waiter did the raised eyebrows when I asked for Bhuna times three. Maybe they should offer their Mains in differing sizes? One is always happy to pay extra for a declared larger size of portion. Paying extra? The prices at The India Club have increased in line with inflation, not the level admitted by the government, but the reality to reflect the cost of key ingredients having doubled.

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When one orders Pilau, one expects a bit of colour, not today. The Rice did have Cumin Seeds, always a bonus. The sensible portion was enough to cover the plate, who needs more Rice?

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Bhuna Lamb – Chef Special

Served – naked – as requested, the Dark, Rich Masala beckoned. I tilted half a portion of Curry over my Rice and did likewise for Clive. This covered more of the Rice than I had envisaged. Has the portion size actually increased? The irony.

When the full portion was added, here was a feast. The Meat count was well into double figures, possibly approaching the half kilo, this was more like it. There was only a trace of Oil. Here was a classic Tomato-rich, Minimal Masala, an authentic Bhuna. Why do so many venues get this wrong?

Remember Curry Houses back in the 1960s, OK, 1970s? There was something simple, straightforward back then, an instant blast of Spice. This Bhuna may have shared the appearance but was markedly different, a slow burner. The Spice felt innocuous at the start, but registered slowly on the palate, growing steadily. I recorded the Seasoning as – neutral. Similarly, the Flavours revealed themselves gradually. Had this been a first visit, there might have been concern, however, one knew what was coming. Every mouthful was better than the last. This is where the added quantity came to the fore. A standard portion, and it would all have been over too soon. That the Meat required a good chew also prolonged the pleasure, and no, it wasn’t tough, far from it. Today I got to savour this wonderful creation for even longer.

Every grain of Rice was meticulously rounded up, the solitary Green Cardamom is all that remained on the plate. For the first time at The India Club, I felt replete, sated.

Clive made a brief comment:

Pretty good, three portions is about right.

The Bill

£47.00    Service not included.

The Aftermath

The staff acknowledged us we left.

Walking up Kingsway, which has taken on a new significance, Hector’s mouth was in a happy place. Seasoning it was there, and was still registering.

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Ifield (Crawley) – Zari Restaurant & Lounge – Adventures In Real Indian Dining

With Marg away, Hector is out to play. Lord Clive and Lady Maggie of Crawley are hosting the Hector, as is the custom, Curry is on the menu.

Stop Press!

Ayaz, Mein Host at Karahi Palace, texted today to declare one of Glasgow’s foremost Desi Curry Cafes has reopened after their hiatus. I have promised to celebrate this on Thursday when I return to the erstwhile Curry Capital.

With respect to Maggie’s own ongoing hiatus, she declared herself hungry enough to join Clive and Hector at Zari Restaurant & Lounge (212, 214 Ifield Drive, Crawley RH11 0DQ) at 17.40, ten minutes after their advertised opening time. Zari was empty, as ever we were asked if we had a reservation. We were led past the bar and waiting area to the far side of the dining room. Whatever the psychology of clustering may be, subsequent diners were sat at adjacent tables leaving the bulk of the room empty.

Tablecloths, wine glasses, Zari is on the opposite end of the spectrum from Hector’s customary venues. The menus were brought, even a vegan one for those who require this. I gather restaurateurs are becoming frustrated at customers asking for vegan options even though they’re not, a fad, allegedly.

Clive and Maggie were already sold on the Chicken Chettinad (£12.95) before we arrived at Zari. I had warned them that the super-dry Chettinad served at Indian Mango (München) is unique, usually this Dish is Shorva-esque. Why it has to be this way, who knows? A Keema Naan (£3.25) and Mushroom Rice (£3.95) would accompany, respectively.

For Hector, the Famous Red Mutton Curry – Laal Maas (£13.95) caught the attention. Resisting a Laal Maas, difficult, but would it resemble The Village (Glasgow) who once served this beautiful creation? A Fig and Coriander Naan (£3.25), this was something new, bring it on.

I thought the – small – bottles of Still Water (£3.50) and Sparkling Water (3.50) would complete the Order, Clive had other ideas.

Poppadoms, I love them – he declared, even at £1.95 a pop. That’s six quid on The Bill for hee haw. When they arrived, one modest plate of Dips accompanied. Had we been two diners, I assume the same quantity would have arrived, what about four?

I was surprised to find six Poppadoms, three of which were cone-shaped and contained Cumin Seeds, a rarity in the UK. Hector played along, with – grrrritted – teeth.

The staff were attentive throughout our visit, certainly enough were on duty to assemble the Order with efficiency.

The Mushroom Rice looked appealing, a sensible portion in comparison to that reported in recent Blog entries. The Naans were served halved, both were a bit peely wally, not large, by any standard. When Clive broke his Bread, I spotted the sign of a quality Keema Naan. The Mince was brown, precooked, not the pink – Donner-like – creations that too many venues serve. The Fig and Coriander Naan gave a big, gritty hit. Figs, I love. However, Hector had just added a source of Sweetness to his Curry, would this dominate in the same way that Garlic Naan does?

Famous Red Mutton Curry – Laal Maas

A Rajasthani Curry, so the menu informed me, the Masala was Thick as promised. The – red – was thankfully down to the abundant Tomato content. With shredded Onion featuring prominently, the Masala was more of a mixture than the Mainstream blend.

The Spice Level I noted as – reasonable. The Seasoning was decidedly lacking, consequently there was no big hit of Flavour coming from the Curry, a real pity. The Meat was cooked to perfection, well-tender.

As feared, the Figs swamped the palate with their distinctive Flavour, whether this was indeed masking that of the Curry, I’ll never know. At least I had found a distinct source of Flavour. This was – Curry – but not as I know it.

I ate the lot, all the Curry and the Naan. For the Hector, finishing a whole Naan is a rare event. London Portions can be the only explanation here, yet we’re a good bit south of the metropolis.

Chicken Chettinad

South Indian – the menu informed us, I should hope so. Coriander topped the light brown Masala. The viscous texture was far removed from the predicted Shorva, a definite – plus.

Maggie had asked for hers to be served – milder – and this was reportedly achieved. However, when she offered her verdict, she clearly still had Indian Mango’s version in mind:

It was slightly wetter than it needed to be. The flavour and spice level were ok.

Clive offered no comment on his Curry other than the customary statement of enjoyment. A Soupçon of Chettinad and Mushroom Rice came in Hector’s direction. I was looking forward to tasting this.

There may have been Sweetness lingering on the Hector palate, what I sampled was also Sweet. If this was meant to be a South Indian Curry, then where was the associated Smokiness? This was just Curry, a Chicken one at that. I did not recognise this as a – Chettinad.

The manager joined the younger staff in clearing the table, an opperchancity to offer the Calling Card. Discourse was brief, the mention of India, where the three of us have been, was treated with – I have been to India too.

Ah well.

The Bill

£73.10   This included a £6.65 service charge. Cheeky.

The Aftermath

The manager engaged once more. Remnant grains of Mince were spread across the table. He explained that they cook the Mince before adding it to the Naan. A lesson for Maggie who had not appreciated this. He asked what I thought of the fayre.

Restaurant Curry – was the response, Hector too can be curt. I showed Maggie the Oppo – Posh Restaurant Curry is what I had already written. So it goes.

Perhaps I need to define three classes of Curry House: Desi Curry Cafe, Mainstream Restaurant, Posh Restaurant.

Adventures In Real Indian Dining – is written above the door at Zari. Setting foot in Ifield, – where’s Frank? – may have been an adventure, the Laal Maas did not live up to what was hoped for. We might agree to disagree, but in what way was this a Chettinad?

Menu extracts

 

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Wroclaw – New Delhi – Not as expected

the very aromatic New Delhi (Wojciecha Bogulawskiego43, 50-023 Wroclaw Polska) is how Hector described this venue, late at night, back in 2019 on the last visit to Wroclaw. The 2019 menu looked interesting, the décor the customary – faux, the staff welcoming. The flight home the next day denied a report on Curry-Heute. However, Steve was staying the extra day and pronounced New Delhi to be very good. With the opperchancity for one more Curry on this trip, New Delhi it was.

I thought Howard was joining me at 15.15, nope. A small table in front of the counter was allocated. Half a dozen were sitting outside, the same again inside. The number of diners did not decline throughout my stay, this is a popular venue.

It was immediately apparent that the name of the venue may be the same, but this was not the same interior. What was the Curry like?

I gave Howard ten minutes during which time I ordered a 330ml bottle of Sparkling Water (6Zl). This gave me plenty of time to study the menu.

Another source had suggested the Naan would tick Hector’s boxes, but Bread and Rice? The Vegetable Biryani (36Zl) option was considered, however, the translator on the trusty Oppo revealed that Rice or Bread was included in the price of a main course. As the Butter Naan (10Zl) was already at a premium in the inclusive option, I decided to have the inclusive Basmati and pay for the Butter Naan. With hindsight, it may have been cheaper to switch this.

With only eleven main courses featuring Meat/Fish, the menu was decidedly minimalist. No Chicken, no Tikka for Hector, this left Mutton Madras (48Zl) as the only option. I had translated – cooked in a Tomato and Pepper Sauce – and so decided to take the risk of nothing unwelcome being added later. Coconut would also feature, strangely I have been warming to this in recent months.

The portion of Basmati was sensible, that Rice would be left was down to this commentator being less so. On arranging the Rice on the plate, a single, whole Clove was discovered.

The Butter Naan, although thin, and served in three pieces, was as good as one could hope for (in Europe). The pointy panhandle and the outrageous number of blisters had me won before it was even sampled, a Tandoori Naan!

Yes, this was a worthy Naan. Soft dough, the Texture was getting towards my favoured Malabar Paratha, and the Butter added that something extra.

Mutton Madras

Dessicated Coconut topped the thickest Masala I have been served in quite some time. This was the antithesis of a Soupy Curry, here was what the Hector seeks, bring it on. There was probably no need for Rice, with this Curry, Bread would have sufficed.

There was more than Mutton in the Masala. Yes there it was, not just Green, but Red and Yellow Capsicum, the works! Classic – Ballast. The Offending Vegetable had simply been stirred in at the point of serving. Fortunately, the Peppers had not been cooked in and so did no damage to the Curry. Hector was up to the task of picking them out.

The Meat was delightfully Tender, certainly the best Lamb/Mutton served to Hector in Polska, this week anyway. I don’t believe it had been in the Masala for long.

Madras, typically a reference to the Spice Level, not a style of Curry per se, this was Vindaloo-plus. The Creamy, blended, Coconut-rich Masala was more a paste than a sauce. The Masala lacked Seasoning, but maybe this was intentional. Not sweet, despite the Coconut, the Curry was lacking in Flavour. The solitary Clove gave a momentary burst of Flavour, the single Green Cardamom was set aside.

Hector’s preference is Curry with Herbs, abundant Cumin Seeds, this simply was not that style of Curry. I was left puzzled as to what Chef thought this Curry was trying to be.

Sitting with my back to the room, I couldn’t see other Curry being served. This would change, Howard was now present.

There was no point in Howard having the Mutton Madras, this left him little choice but the Fish Tikka Masala (44Zl). He too chose the inclusive Basmati and added a Plain Naan (8Zl). The price of Bread remains realistic in Polska.

The Plain Naan may appear to have been served whole, but look again, the end of panhandle has been arranged across the middle. Another superb Tandoori Naan.

Fish Tikka Masala

Yellow and Creamy, this looked more like a Traditional Curry. Did I just write that? Well, the Masala was thinner, Soupy, that which the Hector prefers to avoid. I feel a mass of contradiction here. Maybe, it’s the lack of authentic Karahi Gosht?

The white Fish had been served in large pieces. Fried Fish Fillets – is all the menu was giving away. A Soupçon crossed the table.

The Masala tasted – thin – whatever that means, well it would after the Madras Masala. The Flavours had permeated the Fish, all was Creamy, which again intrigued having had the Madras. I wasn’t sure that I liked the overall Flavours, something was not right. Fortunately, Howard would not be flying the ‘plane back to Glasgow tomorrow.

Do you like it? – I asked Howard tentatively as he ate. I was concerned that he may be doing himself damage. In time, he offered the following:

Outwith (Indian) Mango in Munich, I’ve had a poor interaction with Fish Curry. Today was no exception.

I first tasted the fish which was bland apart from a very slight aftertaste that I didn’t like. I next tried the sauce which had a creaminess and a satisfactory spice edge, but it too was rather nondescript. The only real flavour I got was when I bit into a clove.

Ah, Howard had one in his Rice also!

The Naan had a slight sweet edge to it, but I enjoyed it.

Hector’s Bill

64Zl (£12.05) … Sterling is plummeting back home, but holding its value here. Who voted for these idiots?

The Aftermath

The staff were busy. It did not feel appropriate to interrupt them. The Calling Card was left on the table.

Even the Hector considers this to be a strange Blog entry. I suspect we did not have the same Curry experience which Steve had in 2019.

2022 Menu extracts

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Poznan – Yummy Punjaby – Riverside #5 + Curry in Polska #60

Today is the penultimate date on the Riverside – 20 – tour, and also for Howard and Hector in Polska. With so many new venues to choose from, Yummy Punjaby (Kantaka 8/9, 61-812 Poznan, Polska) stood out. Punjabi Cuisine in Poznan? Hector’s favourite, this had to be investigated. Yummy Punjaby is one of a cluster of Curry Houses in Poznan between the Main Train Station (Glowny ) and the Old Town (Stare Miasto). Another cluster lies on the east side of Stare Miasto. There must be a demand for Indian food in Poznan.

Shivaz has impressed over the years, as has Taj-India near the Zoo. My visit to Mata on Wednesday of this week almost had me return today to confirm the quality could be replicated. The possibility of Punjabi Cuisine won in the end.

Howard and Hector arrived in Poznan mid afternoon after a ridiculous train journey from Lódz via Warszawa. Our connecting train had forty four stops between Warszawa and Poznan. Even a train to Siberia surely cannot stop that often?

I entered Yummy Punjaby at 15.45, two other couples were possibly already in situ, I couldn’t see the far side of the room once I was shown to my window table. Two staff were on duty front of house, Mein Host and a young chap who was evidently learning the ropes. He was asked to give culinary advice to the next couple who arrived, one of which was “American”. She sought Indian food without Spice. The young chap suggested Samosa, clever.

For Hector, the plan was to hopefully once again take advantage of the relatively low price for a Vegetable Biryani and a Main Course. On studying the menu, there was nothing that was particularly – Punjabi – only four of the Lamb Dishes were within acceptable parameters. Sadly, the menu photo of the Bhuna Gosht (53Zl) prominently showed the Offending Vegetable. It would have to be Lamb Rogan Josh (51Zl) accompanied by a Vegetarian Biryani (31Zl).

In addition to a 300ml bottle of Sparkling Water (5Zl) I was drawn to the Lemoniada Classic (12Zl), home-made lemonade with the promise of Ginger. The palate needed a good cleanse after four days of potent hops.

Mein Host took the Order. On showing him my stock photo of the – Offending Vegetable – I verified that Capsicum/Papryka would not appear in either of my Dishes. He led me to another page on the menu, a Curry full of them. Then the penny dropped, I didn’t want them!

He promised they would not appear in the Biryani, none would have been in the Rogan Josh as it happens.

Despite the off-putting colour, the Lemoniada was cool, refreshing, tasty. And indeed, there was a sense of Spice.

Howard texted, he wasn’t far away. He would arrive at 16.15 in time to become my paparazzo.

The young chap brought the Biryani which was accompanied by Raita. He then brought the Curry accompanied by Basmati. Only in Europe. I declined the Basmati, whilst I wouldn’t touch the Raita. In time, Howard would make a respectable dent in the Raita.

Vegetarian Biryani

The presentation impressed, grains of white Basmati on top of the Pilau, with a threat of Coriander and a slice of Lemon. As with my visit to Mata three days previously, I took from the pot that which I believed I could manage. Paneer was the standout, more protein, Cauliflower, Green Beans, and Carrots were mixed through the Pilau.

It was necessary to taste the Biryani before progressing further.

The Biryani was well Seasoned, the Vegetables each had firmness, so cooked as I like, no mush here. At the end, a solitary Clove appeared on my plate, however, something else was on the bottom left which puzzled. This was possibly the largest Black Cardamom ever seen. Later I studied the texture, too firm. Nutmeg? This Spice has intrigued over the decades, it’s in Hector’s Spice cupboard but is used rarely. What does it do? What does it taste like? I thought it best to play safe. If it had added to the overall Flavour of the Biryani then so be it. Hector was not for biting into this large, solid, object.

Lamb Rogan Josh

Generous strips/wedges of Ginger and a sprinkling of Coriander topped the Soupy Masala. The sign of the Oil separating, on one side of the Onion and Tomato Masala, I took to be a positive. I counted the Meat into double figures as I arranged it on the Biryani. A Shorva-esque Masala but not a Soupy Curry per se. There was a sufficiency of sauce.

Damn tasty – was my first consideration of the events here. The Masala was well Seasoned, the Spice Level was moderate. Whole Peppercorns were mixed through the Curry.

Mein Host was over to ask the customary question. I was enjoying what lay before me. He appeared to congratulate himself on having prevented the you know what appear in the Biryani.

I apologised in advance that I would be leaving a significant quantity of the Rice (not the Vegetables and Cheese) and that my mission was to avoid just – Meat and Masala.

I have described oft the Curry-Heute observation of how Rogan Josh has evolved from a Masala with added Tomato, towards something more Creamy in the last couple of decades. Last week at Raunak Raseeli – India (Glasgow), Rohit, Mein Host, challenged this, and claimed it has always had an Onion base. The menu at Yummy Punjaby lists Onion and Tomato, though the latter did not come across prominently in terms of Flavour or consistency. How much Onion had been used, why so Soupy?

Some of the Meat was decidedly chewy, not – tough – just chewy. The Lamb gave off a suitably – Meaty taste – but in doing so transformed my perception for this Curry. I had already accepted this to be a Mainstream Curry, towards the end, the term – Euro Curry – was coming to mind. A bit unforgiving, Hector. The Curry & Biryani was certainly enjoyable, maybe the subconscious had still been hoping for the distinctive Punjabi Flavours.

The Bill

99Zl (£18.56)  This, of course, was for one.

I was able to advise Howard the Curry came with Rice, this saved him time in ordering. Lamb Balti (55Zl) and the recommended Lemoniada Classic was soon recorded, no caveats.

Lamb Balti

Ginger Strips, Coriander and Raita, topped the Curry piled high in the bucket. Chef was evidently trying to present a more Creamy Masala. Once decanted to the plate on top of his Basmati, Howard added more Raita. The Creaminess may have been more suited to his palate.

A piece of the Lamb from the Balti came my way just as I was finishing my Rogan Josh. The redder, creamier Balti (left) stood out. More Tomato here? This piece of Lamb was more tender than I had in my Rogan Josh. Pot luck?

Howard can always be relied upon to give a thorough report:

It’s enjoyable to have a Curry with Hector Curry-Heute, which, due to a loss of appetite during Lockdown, has not been as frequent as I would like.

The Curry itself was a decent portion with a mix of soft and chewy lamb. There was some flavour from the lamb and the sauce. The spice level was good, as was the seasoning. My overall impression would be that the Curry was almost there, but not quite. A bit more flavour from both the lamb and the sauce would have made it a very good Curry.

The Aftermath

The table cleared, I gave the Calling Card to Mein Host and introduced us. I had read that Yummy Punjaby was an offshoot of a Curry House in Singapore. Mein Host, from Delhi, confirmed that his brother had indeed established the business in Asia.

The ever increasing number of Curry Houses in Poznan was discussed, Yummy Punjaby as been in operation here for some eight months.

Hector’s travels were unsurprisingly brought into the conversation. Having been to India always adds credence. I had to ask why there was no attempt at offering an authentic Punjabi Karahi Gosht. For an instant he referred to the menu then stopped. What was there that I had missed?

Menu extracts

Karahi Palace (Glasgow) update 

Karahi Palace did not reopen today, Hector was misinformed.

Riverside : Berlin, Gdynia, Lódz, Poznan

Riverside? Remember why we were here?

This tour celebrated twenty years of Riverside, but thanks the events of the past two years, this has carried over into – twenty one.

In Berlin, Mariusz Duda, Bass player, vocalist and main writer, spoke in English, since Gdynia, hardly a word. Finally, he had four nights of opperchancity to address an audience in his own tongue. The song lyrics are all in English.

First time in Glasgow it was the – Wasteland tour, on this tour, nothing from Wasteland (2018). Instead, classics from a cross section of their albums, three of which I have: Rapid Eye Movement (2007), Anno Domini High Definition (2009), and the outstanding – Love, Fear and the Time Machine (2015).  In Berlin, I only knew half of the set, however, tonight I arrived at Klub Muzynczny B17 confident I would know every note.

The venue is a section of the underside of Stadion Poznan, cordoned off to create an ad hoc venue, with a stage offset from the entrance. The result? More than half of the audience had no chance of seeing all of the band. Determination got me a spot ten lines from the front, but still far from the stage thanks to a moat. There were some fifty lines of people to my left who could see next to nothing. Klub Muzynczny B17 – avoid.

Riverside of course were wonderful. Pianoforte – may well describe their brand of Prog Rock. Some gentle intros give way to music approaching heavy metal a la Porcupine Tree/ Steven Wilson. As each song develops so they – play – superbly tight instrumental breaks, and no tedious solos.

Photography has become an issue, cameras giving up, and the shops appear to be out of stock with reasonably priced replacements. Here are my best over the first three nights, plus  footers of Bariel from another Polish band – Imperator. We met Bariel last night in Lódz before the gig. He’s a mate of Piotr Kozieradzki, the drummer in Riverside, they have played together in a previous band. Bariel was on last night’s guest list, we know our place.

Bariel (Imperator)

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