Hector and Marg are in Porto, Steve too, but whilst he went sailing, we went for Curry-Heute. Last year, Hector reviewed two Curry Houses across the Douro in Gaia. Nothing in Porto proper had caught the eye as being worthy of a visit. Porto may not have the full range of Curry Houses which Lisboa boasts.
One year later, and Hector was making a beeline to Chutnify Canteen (R. Sara Afonso 117 105, 4460-481 Sra. da Hora, Porto Portugal). The Chutnify chain was first experienced last year in Berlin. Their Prenzlauer Berg outlet was a revelation, finally, proper Indian food in Berlin. With the opening of Punjabi Zaiqa last year, Curry in Berlin has become something to look forward to.
Marg and Hector set out on the Metro in the direction of the Airport. Alighting at Sete Bicas, it was a short walk to the Norte Shopping Mall. Somewhere within was Chutnify Canteen. No mall map was spotted, logically, food is served upstairs in such venues. Never have I seen so much choice, there must have been dozens of food outlets. It was just after 13.00 when we took our seats at Chutnify Canteen.
Here there was table service, Sona gave a warm greeting. The menu was provided. The Pork Curry had been scored out already. It is Hector’s belief that Pork Curry could well have been the first ever Curry, and cooked by the Portuguese. Hector was hoping for Telanga Lamb as served in Berlin. Where was the Curry on this menu?
I showed Sona the photos of Curry on Chutnify (Berlin) dedicated page on Curry-Heute. When Sona informed us that today, there was no Lamb, I asked about Fish. Not to be either. The wonderful Malabar Parotta, another highlight in Berlin’s Chutnify was not on the menu. On enquiring about the size of the Naan, we were told they were small. So why charge so much? That main courses are accompanied by Rice was not brought to our attention. To be fair, the small print at the foot of the menu does state this.
At this point I should have walked, however, for the sake of completion of the Curry-Heute Blog, it was time to accept the inevitable.
Chicken Kadhai (€12.00) for Hector, with a Butter Naan (€2.50). I asked if Capsicum was present in the Karahi, it was. It was agreed that this would be withheld. Spicy was noted after I asked for – above medium. Marg chose Butter Chicken (€12.00) and a Plain Naan (€2.50). A large bottle of Sparkling Water completed the Order.
We settled down for the wait, and wait we did. After some ten minutes, two small bottles of Sparkling Water (€2.00) were presented with glasses full of Ice. They had no large bottles.
Six fellow diners sat within view, others around the corner. Sona was being kept busy, but doing what? It was taking an age for food to be served. Orders were being taken, there was little sign of food being brought out.
In time I would see Thali but no Dosa. It was approaching 14.00 when our food was presented. On seeing the large bowl of Basmati, Marg knew we had too much. Sona offered to take the Naans away, we wanted the Bread, we had ordered it.
Jeera Rice we could have done without. A large portion, there was more than enough to share. The quartered Naans were small, peely wally, hardly risen. Not the quality of Naan the Hector seeks.
Chicken Kadhai
The Friends of Hector – are already celebrating this Curry as reported on a certain social medium. I suppose if I don’t have a Chicken Curry once in a while, then I cannot justify my considered opinion that – there is no such thing as Chicken Curry.
A Thick, Red Masala shrouded the Chicken. A Dry Curry, a positive start. The Meat count was into double figures. Big Onions rang the alarm. Then I spotted two pieces of the dreaded Green Mush. On decanting, more Capsicum was unearthed and set aside. Seven pieces of Ballast. So much for – Capsicum withheld. If I had an allergic reaction to Peppers rather an abhorrence, then the issue here could have been catastrophic.
There was a decent – kick – from the Masala. We had – Spice. I waited for the Flavours to emerge, Tomato was all I could taste. Freshly Ground Spices – I would like to know which, how many and how much? Seasoning? None. Apart from the Spice, what else was I meant to be experiencing here?
It was Marg who spotted the skewer holes in her Chicken, indeed, my Chicken had presumably been cooked in a Tandoor. Not Chicken Tikka, just Tandoori, so no extra source of Flavour here.
So what was I eating? Tandoori Chicken with Big Onions, a Masala poured on top and the unwanted Capsicum. This was meant to be a Karahi?
There are two ways of cooking Karahi, the correct way, and for that I post a recipe link; then there’s those who take the concept of a – Fried Curry – too literally. Kadhai/Karahi is not a stir fry. Everything that was set before me today was – wrong.
Butter Chicken
One has to accept that this Curry is going to be Soupy. Maybe it’s just as well we had the Basmati. Eating this with Bread alone could have been – splashy.
Chicken in a Tomato Soup, well Marg orders this often when Keema is not on offer. The Soupçon which came my way did nothing for the Hector. Marg’s Curry, Marg’s verdict:
A creamy, tomatoey sauce with pieces of Tandoori Chicken, nothing special.
When Sona came to clear the table, I drew her attention to the bowl containing the unwanted Capsicum. She blamed the Chef.
I do not blame Sona or the Chef. I blame Sona, the Chef at Chutnify Canteen and every Chef in every Curry House, plus managers who compile a menu, for including this needless Ballast in the cooking of any Curry.
The Bill
€33.00 (£29.33)
The Aftermath
Once again I showed Sona the Curry-Heute Blog. This guaranteed a photo.
We navigated our way out of Norte Shopping.
My words as we emerged into the sunlight:
That was shite!
The Menu
The plan today was to confirm the continuing efficacy of 
Ramadan is over, consequently , or otherwise, 
We settled down for the wait. Thirty five minutes, more, proper preparation, unlike the nonsensical experience at the start of this week at 
Who are you? – asked the manager who appeared from nowhere. He was aware that I had not been to 
I have previously described the Rice portions here as minimal. Today’s Mushroom Rice, once decanted, covered the dinner plate. Enough Rice, though maybe not to share. Better this than the European mountain of waste. With fresh Mushrooms, a worthy accompaniment. As I know what is about to be written below, I’ll permit a moment of nostalgia. The Mixed Vegetable Rice as served at 
This looked the part. Topped with Coriander and Ginger Strips, the Masala had the anticipated viscosity. I counted the Meat into double figures as I decanted, large pieces of Lamb, a few bones, one – sucky. The quantity of Curry and Rice sitting before me looked a sensible portion. This I knew I would finish, but how can others have Starters too?
The food was hot, something one cannot take for granted, even at 
Apart from being served in a proper, i.e. black karahi, there was little to distinguish this from the above. The lady who has watched Hector consume many a Karahi Gosht seemed to be on a journey to Damascus. The Meat, the Flavours were all praised as Mags ate. I have oft wondered why she perseveres with Aloo Gosht when authentic Desi Karahi is on offer. 
Lamb (was) melt in the mouth. First time with this dish: spicy and peppery, will definitely have it again. 
We headed back along Nelson Street to take the bus across the river. Outside 
A Friday night Takeaway, another opperchancity to sample the Fayre at the local: Spice India (133 Riddle Street, Clydebank G81 2DH). Last time, 
Lamb Achari Balti (£8.95) and Mushroom Rice (£3.00) was duly ordered. Last time I played the – 
The Mushroom Rice filled the plate, and Hector’s dinner plate is large. Somehow, I knew I would manage every grain this evening. Tasty Rice, fresh Mushrooms. 
The Meat count was well into double figures, large pieces too. The blended Masala had a decent viscosity. Hector was eating Mainstream Curry. As I decanted, I saw – shiny red. Tomato I hoped, nope. I picked out the first of many pieces of the dreaded
On the Spice India menu, the following list – 
The Meat was suitably Tender, but was not giving much more than – meatiness – back. Still, significantly better than so called – Chicken Curry. 
Last night, Riverside played in Glasgow for the first time in four years. A much welcomed return, however, in March 2019 on the – 
Six of the seven songs on I.D. Entity were spread throughout the set. Much of the older material was selected due to the – vocables – which allow a sing-along for those who like that sort of thing. When you’re a Polish band with English lyrics, touring Europe, I suppose this helps break down language barriers. 
Give Riverside a listen, these days one does not have to commit to buying albums. And spot, Marg, Hector, and Colin front-right.
At the end of 2019, 
Arriving just on 14.10, the restaurant was empty, apart from Vijay who greeted and led me to a window table. Both the three course Lunch Menu (£11.95) and the Main Menu were provided. The Lunch Menu was perused, an extra £1.95 for – Lamb – then. 
The juxtaposition of pukka glass and plastic bottle amused. Still, I was having my preferred beverage, not always available in the local Curry Cafes. 
The Coriander Nan (£3.50) was actually a Plain Nan with Coriander sprinkled on top. One assumed that Chef would have rolled in this wonderful Herb and cooked it thus in the Tandoor, or on the Tawa, not so. At least the Naan, served whole, was light, fluffy and ticked Hector’s other boxes. Anyway, that was the case for a while. 
In terms of appearance, this was a classic Afghan Karahi, suitably pale, i.e. nothing – red – here. A whole Bullet Chilli and whole cloves of Garlic were mixed in the Thick Masala. Tomato-based, one believes, this looked the job. Having been given a warmish dinner plate, I decided to decant from the long dish. Had the Namkeen been presented in a karahi, there it would have remained. 
How had Chef produced this Namkeen in such a short time? The Meat may give a clue. The Boneless Lamb was suitably Tender, well cooked but was giving nothing back in terms of Salt or Pepper. How long had this Meat and Masala been in each others company before serving? Not very long is an obvious answer, however, Hector has another theory. 
A second waiter had appeared, Shafiq. 
The Bill
Chapatti John observed a few weeks back that we were well overdue a return visit to 
A table was booked for this evening at 17.00, just in case. As we entered, people were already sat at window tables. I confirmed the opening time with the waiter, now 16.30 apparently. If 
Four Lamb Chops, possibly still the best value in this city. I didn’t ask for them to be cremated, I took my chances. Only one of the Chops had a big bone and was therefore recognisable. I know not what precise cut the remaining three were. 
What a platter, John loves this. Chicken Liver is what he identified as sat before him. Thoroughly enjoyed, full of Vitamin A, but for Hector, hideous. 
Poor Dr. Stan, this looked sadly lacking in comparison to the above. Two tiny Kebap, but this is what he likes. At least this should not have ruined his appetite. 
This Curry never disappoints. If one knows the Methi-rich killer Bradford Curry taste, then this is the one to order. With the Meat cut so small, in the Bradford tradition, it means that one can have Bread, Meat and Masala, simultaneously. This is also a filling way to eat. In time, the Bread has to be abandoned, mustn’t leave any Curry. 
The first mouthful gave the Bradford Blast, superb. The Chilli on the Naan no doubt upped the overall Spice Level, the Seasoning was sound. The Masala showed a hint of creaminess, presumably the late addition of Yoghurt. What a range of Flavours from the gorgeous, Herb-rich Masala, why am I not having this every week? 
I must try this Curry. With even more Herbs than the Roshan Lal, it must be a delight. Today’s version had visibly less Oil than the Roshan Lal, however, the base Masala looked the same. A classic Bradford – Dry – Curry. 
The Bill
On Saturday, Hector arrived at 
I placed the Order, today a Naan (£1.50) instead of the customary Chapatti (£1.00), was this a moment of intuition? On taking my favourite spot in the empty dining area, I was asked – Spicy?
A Modest Salad and Raita soon arrived, the jug of Tap Water soon after. The Water had no taste, yay, the Raita did. The Salad was a momentary distraction until the main event.
The – killer aroma – defined the moment. With sliced Green Chillies, Ginger Strips and Coriander atop the thickest of Masalas seen here in a while, all was set. The copious Meat was on-the-bone as all Lamb is served at 
The Naan and Masala combination was a step above my usual Chapatti accompaniment. What a Masala, and only a trace of Oil collecting at the base of the karahi. Given what follows below, this may be a crucial marking of the expected standard of Karahi Gosht served at
The quantity of Karahi was manageable, only three quarters of the Naan was consumed. The bone count = one, unusual.
Meet the new boss, Ali, I have seen him here previously. Ali recognised me both on Saturday and today, he has acknowledged seeing me and my dining companions, but only here? Ali must be associated with other venues.
Hector now has a dilemma. Is this still
Adnan recognised me as I approached the counter to order, no sign of Kaka today. I had already decided, well actually months ago, that my next Curry at 
Helping oneself to a drink from the fridge is expected, I took something that was clearly – gassy – but turned out to be a sweet Turkish Lemonade, not Sparkling Water. 
On seeing the huge pieces of Meat with pointy bones protruding, the heart sank – Chicken? Thankfully, these were not Chicken Thighs but simply huge pieces of Lamb on-the-bone. The bones I didn’t recognise, possibly from the cheaper cuts which more Pukka venues wouldn’t use? There was loads of Meat and not so many bones as it turned out, this was easily the – half kilo. 
Wow! – instant gratification. Nowhere else in 
Wow! – yes, this deserved a second exclamation. The Flavour was astonishing, whilst the Spice Level would never reach overwhelming, it did grow steadily as I ate. Sliced Green Chillies had been cooked in. The Seasoning, well this Curry could not have attained this level of satisfaction without this being well pitched. The blended Masala simply oozed pleasure, for once I accepted that more would have been even better. Soupy Curry – is not what the Hector seeks, however, today, to manage the Rice, more Masala required. Bread next time, unless there is someone to share a more complex Rice a la 
Spicy Desi Korma, a Curry which has nothing in common with that served in Mainstream Curry Houses, no Coconut here, not for beginners. This Lamm Korma was just sublime, and totally justified the horrible price of tomorrow’s flight home. 
Day #5 of this trip and Curry #3, anything to avoid Deutsche Essen. The Hector will admit to having had Wiener Schnitzel, but surely that’s Austrian? 
The Fisch Madras impressed on 
Fisch Madras (€13.90) comes with inclusive Rice and a Naan. The Euro norm is the choice of either, serving both may be regarded as a bonus, however, given what is served at Ganesha, I wonder which mortals can manage both?
A Complimentary Poppadom and three Dips were presented. The Poppadom was well toasted and contained Cumin Seeds which always ups the impact of the experience. Of the three Dips, the Oily one was seriously – Scharf, achtung!
The Rice portion was almost obscene, this was enough Basmati for three. Quality Rice, but quite simply a waste of food. I took what I thought I might manage, well if it was 15.00, it wasn’t.
The presentation could not be faulted. Abundant Curry sat atop the tea light stand. I decanted seven large pieces of Fish, each would be cut into three or more pieces. Fresh Mushrooms were once again present, a welcome bonus. An Interesting Vegetable always adds Diversity. The blended, Creamy Masala was as experienced previously. With a decent viscosity, the Masala was far from being – Soupy. There was enough Masala to match the quantity of Fish, perhaps, this was only element of the meal which was not to excess. 
The Fish was particularly soft, spongy even. On risking being wide of the mark, possibly Monkfish (tails). I will admit to preferring a more firm Fish. The Flavour from the Fish took a while to emerge, however, the Spice Level struck immediately. This Fish was giving back a serious – kick. 
The Manager, Naveen, came to make the customary check. 
A Hauptbahnhof at noon rendezvous for Curry-Heute, Lord Clive and Lady Maggie had coffee in hand, and bags of food. Strange. Curry at 12.30, even stranger, in fact the reality is worse. Five days ago the body clock was set at – GMT. Yesterday, Hector had to begin adjusting to – GMT+2. Hector was in effect, having Curry for Frühstuck. 
Indian Mango
Whilst we waited, Maggie observed that the cutlery clock has gone from the wall. Back in 
A Coriander Garnish, the pot was brimming with Meat in the Thickest of Masalas. That there was a visible Masala was the telltale sign that the almost – stir fry – era of Chettinad at 
The Lamb was well saturated in Spice, this was certainly not Mainstream Curry. 
I would end up leaving a couple of mouthfuls of Rice, the contents of my plate had swollen, some of Maggie’s Fish found its way in my direction. 
The same oblong plate 
Later, much later, I was walking along what is left of Schillerstrasse. As well as Cafe Schiller, the famous Sports’ Bar, 
Lord Clive and Lady Maggie (
Whilst waiting, I studied the menu, no inflation in 
The oblong plate was different, as were the contents. The quantity impressed, I have previously commented upon the paucity of the portion. I decanted five large pieces of Fish, as in seriously large. I was left with a Thick Masala, interesting.
In the years – Before Curry-Heute – the Fisch Chettinadu – was approaching – Soupy – as it is served across the planet. Having discussed this with Mr. Jolly, in time the classic, almost – stir-fry – version evolved. New Chef, was the immediate conclusion. However, as I ate, one of the two long standing Chefs passed by and smiled in recognition. Is this the new version or, did he not know who he was cooking for? Tomorrow’s Lamm Chettinad may reveal all. 
The blast of Flavour from the Fish headed off any sign of disappointment. Thick Fish, integrity maintained, white, perhaps if I look back through a well known and reliable Curry Blog, I’d be able to offer a name for the species? 
The Masala was a revelation. That there was one came as surprise. Was this possibly the Fish Curry (€13.00)? The Texture revealed the pedigree, one does not stumble across this. Having flaked the Fish, the relative ratios of – Fish-Masala-Rice – worked well. Again, if only the Dish had been hotter on arrival. 
The Bill