Yesterday, someone in The Company mentioned – Whitechapel – as being a transit point for the other ongoing activity in this three day London trip. That was enough to have Hector dismiss any further exploration of Tooting or Southall for this year. A return to Dilpasand Restaurant (111-113 Commercial Road, Whitechapel, London E1 1RD England) has always been on the cards.
Last year, three of us shared the kilo, today it was only Hector and Lord Clive out for Curry. Two of us can manage the kilo.
Arriving at 13.15, we were the first sit-in customers of the day. We took a different table from Visit #1. A 1.5l bottle of Still Water (£2.99) was on each table, clever. The young waiter brought the menu and two bottles of sauce from the fridge. There followed a ten minute wait whilst the main waiter assembled a Takeaway, a bit annoying, we were raring to go.
Not surprisingly, prices have increased at Dilpasand since last March. The kilo of Charsi Lamb Karahi (£39.99) was dismissed. Between three, maybe, two, no way. The Hector is not ready to pay forty quid for a kilo, yet. Clive has spoken oft of the massive Keema Naan he ordered here last time. Now £7.99, this is a meal in itself. Clive’s compromise was to order Deigi Aloo Kheema (£13.99) with a Garlic Naan (£2.99). Deigi Mutton Korma (£13.99) had caught Hector’s eye. The possibility of a Desi Korma was not be missed. A Plain Naan (£1.49) would accompany. A strange choice, Hector. Having established that we would be paying handsomely for the water, I asked for it to be swopped for a cold one, duly done.
We appeared to be going around the houses before – above medium – Spice was agreed.
The Plain Naan was served whole, had a lots of puffiness, but only the beginnings of burnt blisters. A bit under-fired for Hector. Without any Butter spread across the top, it was a decidedly dry. It did the job, however, the Garlic Naan appeared to have it all. Closer to the sought after teardrop shape, it had a comparable number of risen bubbles but looked to be a much more inviting prospect. Neither of us could manage a whole Naan.
Deigi Mutton Korma
Traditional wedding style – was referred to on the menu. Deigi – apparently means – cooked in bulk. A Desi Korma is what I was hoping for.
Tarka and a threat of Coriander topped the Masala which clearly had the required Yoghurt to be a Desi Korma. Not a Creamy Curry, this should be more subtle.
The lack of Seasoning was immediately noted. The Spice Level would never get above – medium. There was an off-putting, but fortunately, only a slight Sweetness. It took me too long to identify that the Tarka-Onions were the source. By then I had stirred them in.
The quality of the Meat varied from one mouthful to the next. One or two chewy pieces gave way to the perfectly acceptable. Then there was the pulp. Quite array from the Big Pot. This handi most certainly contained way more Meat than was served yesterday at The India Club.
As I reached the bottom of the pot, so the taste of Cloves was released, where had this been hiding? This Mutton Korma suddenly was giving more. The hoped for blast of – Citrus – was not happening and so I was re-evaluating the scene.
Meat, Masala and a somewhat dull Bread. Was the Hector becoming bored?
I should have ordered Rice. Then I would probably have finished all the Masala, as it was, it became uninteresting. I had high hopes, had assumed a Desi Korma, this was not it.
Deigi Aloo Kheema
With Tarka, Coriander and Ginger Strips on top, this was certainly a unique Aloo Keema. The Potatoes were left in relatively large chunks such that the Mince was less visible. There was no more moisture present than was needed. This appeared to be a fine creation.
Tatties with a kick – was an early comment from Clive. When Potatoes absorb the Flavours from the Spices, then we have something special.
Somehow, I spotted a Bay Leaf in this melange followed by two Dry Red Chillies. The latter sparked my interest, from these lies the source of – smokiness. I asked, Clive confirmed.
Some you win, today, Clive had the significantly better Curry. I asked Clive how wonderful his Curry was:
It was very wonderful, the spice level was about right. Not as spicy hot as yesterday’s, but close. Still, plenty flavour.
The waiter came over to check on our progress. I showed him the photo taken last year, Mr. Khan was in the kitchen. Whether or not the complimentary Kheer was a consequence of reintroducing myself remains unknown.
The Bill
£39.98 I made sure we drank all of the water.
The Aftermath
Mein Host was greeted on the way out. I don’t think he remembered us.
2023 Menu
London portions, OK, the Meat count was into double figures, but a single portion always leaves one wanting more. A portion and a half does the job. 
This was proper Bhuna, featuring a suitably Thick and Minimal Masala. Why do so many places get this wrong? We all noted that the temperature was better than usual Hot food – has been an unknown in my visits here. Usually, 
Tomatoes had been cooked in the Masala, their Flavour, prominent. The Spice Level on my side of the table was reasonably aggressive, I knew Chef could be trusted not to go mad. The Seasoning was below the Hector idyll, but this was not subduing the intensity of Flavour in any way. A whole, Green Cardamom was revealed, the blast of Cloves took me a bit by surprise. This Curry was working on many levels. And Curry it was. The Tender Meat was saturated in Spice, giving of all the Flavours from the Masala plus its own. This is how Curry should be. 
Every morsel was consumed, the last grain of Rice. Same again – was tempting. 
And so, farewell to an institution serving – Curry. 
In the coming weeks, 
Handi – is a serving pot. Today, Moiz posed with the copper version in which my 
Arriving at 13.40, Moiz was upstairs preparing for a function this evening. His assistant took the Order. The Vegetable Curry on display (centre) looked inviting. Hector was not about to be distracted, no Karahi Gosht for five weeks. Since then, the aforementioned Desi Korma both here and at 
The young lady brought me a bottle of chilled tap water after she had finished sweeping the floor. Another young lady entered enquiring as to vacancies, followed by two chaps who sought, who knows what? They bought nothing. 
The lady brought the food. No Garlic on the Naan, as requested. What happened to the Chillies? I would soon realise that a Coriander Naan (£2.00) is really all I needed. Served whole, the size was sensible. Soft and light, I would manage more than usual. Whilst I still prefer the Tandoori, tear-shaped, risen and puffy interpretation of Naan, this proved to be most satisfactory. 
So who needed Chillies in the Naan? The mass of sliced Bullet Chillies would provide the boost to the underlying spice Level of the Tomato-based Masala. 
After his arrival in 
Arriving on schedule, Maharaja was busy. A crowd of international student types were finishing their meals, then getting up en masse to pay at the counter. They did so individually, and today’s host, Mani, engaged with each one as they did. This took a full ten minutes. 
Once the room was empty, Mani came over to greet. Thankfully, he was aware of our arrangement. Methi Gosht (Zl44) would be forthcoming, two spicy, one medium.
Chef got to work whilst Mani cleared the debris from three tables. The aroma of Garlic then Spice wafted from the kitchen. On completion of his task, Mani came over to chat. 
On Sunday, as I waited for the 
With excessive moisture gathering around the edge of the karahi, and the spoonful of Cream swirled in the centre, this was not the hoped for 
The Spice Level was a notch above – medium – what happened to the Green Chillies? The Seasoning, which was the foil for Sunday’s 
Ten pieces of Meat were embedded in the Mash, I found a few fatty pieces, one or two required a bit more chewing. By now I should appreciate that these karahi may look small, they are deceptive. We had substantial Curry portions. 
The Calling Card was still at the counter, Mani therefore knew of Curry-Heute. I wrote earlier in the year that Maharaja has potential. Today this was not realised. What happened to 
Three months ago, on 
For Marg, a simple choice: Mutter Aloo Gobi + Rice (Zl28). Two half litre bottles of Sparkling Water (Zl7) completed the Order. 
We took the table nearest the counter. Two other couples were present, as they departed so others arrived. Takeaway customers too, a steady business. I had time to contemplate my Order: what had I done? A Creamy Spinach Curry in Europe? Usually the aftertaste is similar to stuffed vine leaves as served in 
Two sensibly sized portions of Rice were brought to the table. I would eat every grain, Marg, who prefers Bread, deliberately would not have it all. 
The Thick Mash of Herbs put this Palak Gosht into the lesser category as defined in Curry-Heute. There was no obvious sign of a Masala. The Meat count may just have reached double figures, it was difficult to see. Having arranged the Curry on the Rice, I licked the spoon – ah, Seasoning!
The Spice grew slowly, the Spinach did not come across as Bitter as it can do. Other Flavours emerged from the Mash, the listed Spices suggested that there may well have been a base Masala. The Meat was suitably Tender but felt remote from the rest of the Curry. 
This Vegetable Curry was served majestically. What a beautifully Thick and Minimal Masala. I wonder if this is how it is usually served at Maharaja? Marg offered me some Cauliflower, I asked for Potato, that would tell me more. 
I could actually taste the Peas from the Potato such was the level of infusion. I think a side of this must be ordered in future visits. Marg enjoyed her Vegetable Curry:
A tray of what we took to be Bubble Tea was distributed among the diners. Gelatinous and Sweet, not my thing, like drinking frog spawn. Marg was surprised I finished it. 
As Mein Host was not present last time, a Calling Card and introduction felt appropriate. He was honoured to have us, so we were informed.
GapShap Indian Restaurant (Güntzelstraße 19, 10717 Berlin Deutschland) was suggested by Bruna who was somewhat miffed that Marg and I went to her local – 
GapShap – gossip, tittle-tattle, but in the spirit of 
Drinks had to be sorted, a 0.75l bottle of Sparkling Water (€6.40) kicked things off. The Curry section of the menu was a realistic length, not pages of endless tweaks of the same Masala one finds across the city. Lamb Chettinad (€18.90) was the initial attraction but was instantly dismissed when Lamb Sukka (€19.90) was spotted. Marg took the Chettinad option, a Curry she knows well. 
From the moment it was set on the table, I knew we had authentic Curry. This was seriously – Dry. With a huge pile of Meat in a Minimal Masala, sat atop the Paratha, there was an issue.
I had been given a dinner plate, decanting was the solution. A significant proportion of the Minimal Masala had by then, soaked into the Paratha. This left a soggy Paratha and a naked Curry. I took some of Marg’s excess Rice, not what Chef had intended. I stopped counting the Meat beyond double figures, each piece was large. There was also an abundance of Big Onions, usually Marg falls into that trap. This was a lot of eating. 
The Paratha may well have been – flaky – as declared, Marg may well verify. I like to – get down and dirty – so tucked in, left hand trying its best to pick up Meat with the limp Paratha, otherwise, spoon in right hand for Curry & Rice.
Topped with Ginger Strips and slices of Coconut, the Masala was significantly different from the – Mainstream. There was no Shorva here, this was a decent, Thick Masala. Again, the Meat count reached – plenty. 
Marg’s verdict:
Between April and November last year, Hector visited 
Today, all forgiven and back on familiar ground, we wondered around Prenzlauer Berg before deciding it was Curry-Zeit @13.15. A familiar face greeted us, a table inside was requested. The other diners had chosen to sit outside, today it was warm enough to do so. This was the first time I had seen the interior of the restaurant so empty. Booking is recommended if coming of an evening.
We were brought a lunchtime menu plus the main menu. Prices have not increased since last November. For Hector it had to be Telangana Lamb available at either €14.00 or €19.00 depending on the menu, Basmati Rice included. For a change, Marg was having Lamb Thali (€15.50). To complete the Order: a 0.75l bottle of Sparkling Water (€6.00) and Malabar Parotta (€3.00). This king of Breads is served as a pair, try getting one for this price in the UK. 
Previous encounters have featured dry Red Chillies floating in the Shorva, not today. I counted nine pieces of Meat as I decanted, most of these would be halved, so quite a plateful. One piece of Potato was present also, usually more.
Calm. The Spice was pitched at a worthy level, not demanding, but significantly better than what is served across Mainstream 
Half a Poppadom sat atop a mass of Basmati, with the spoonful of Chutney adjacent. One was not going to leave 
Marg cleared her tray and had much to say thereafter:
The Bill
Marg wanted to sit further in, I insisted we have a peripheral table from where all could be observed. Marg concurred that the décor, ambience here, was a cut above many a Curry Cafe. A few people were finishing their meals, in time, a young couple with an unruly wean did take the far corner table. Tantrum after tantrum, a mouthful of Vindaloo would have sorted her. 
They like to bring everything out on trays – I had advised Marg. A Salad amused Marg for the final minutes before the mass of food was presented. 
The round Naan was served whole. Perforated and with Seeds, it was suitably light and fluffy. 
What a magnificent sight. Could you get more Curry in the karahi? I stopped counting as I passed double figures whilst decanting the Meat to the plate of Rice. There were Boneless pieces of Lamb then dem large bones, from who knows where? Sucky Bones also featured. This would be a lot of eating. The Thick Masala oozed quality. Once again, the Herb content was obvious, the cooked in Green Chillies, less so. 
The intensity of Flavour was hard to believe. The Seasoning matched the Hector idyll, the Spice Level would build. Every moment of this Desi Korma was going to be special, yet I would say it was markedly different from that enjoyed here previously. The first time I had the Lamm Korma at 
Such was the size of some pieces of Meat, I had to use a knife to separate them from the Bones. Most fell apart. Tender Lamb, full of Flavour, – Muttony – was noted. By the time I added the reserved Masala, it was time to draw a line on the plate. Even more Rice would be abandoned. 
The karahi was laden with Fish in a Thick Masala. I doubt if I have ever seen so much Fish in a Curry. Again, check the price. Always on the lookout for a decent Fish Curry, the Hector was keen to establish the quality.
Marg wasn’t finished. There was an Ice Cream menu. The menu photos of Ice Cream brimming over the pot did not match the tiny pot of solid Mango Kulfi which was presented. 
Next door lies a Punjabi Grocer/Butcher. The opperchancity to purchase packets of Korma Spices was taken. How does Desi Korma differ from Karahi?
Moiz has now been in charge at Karahi Palace (
Sparkling Water? Finally, at last, Hector’s preferred tipple is being stocked. Shkoor (
The metal pot was a first. Bullet Chillies had been cut lengthways, no shortage of Chillies then. The thin, blended Masala contained the telltale white flecks, Yoghurt, not Cream. And no Coconut, Desi Korma bears little resemblance to that served in the Mainstream Curry Houses. I counted eight pieces of Meat featuring one Sucky Bone and two pieces of sinew. Had I stuck to my guns and ordered Rice, the Masala would have disappeared. Today, the Naan proved to be the ideal accompaniment. More Masala required?
At the end, with a mouth on fire, the Sparkling Water was thoroughly appreciated. Bubbles too. Green Tea was then offered, and graciously accepted. Tea does highlight the Spice before tempering the palate. 
Having only become aware of the existence of Namaste by Delhi Darbar (St Enoch Centre 1st Floor, 55 St Enoch Square, Glasgow G1 4BW) in recent weeks, it meant there were now three venues in Glasgow on the – to do – list. Reviews elsewhere are positive, but not all specifically about the Curry.
I had previously studied the menu on-line and was therefore aware that there was only one Lamb Curry on the menu which was worthy of the Hector. For the record, and the nth time, 
Lamb Bhoona (£10.00) and Basmati Pilau Rice (£4.00) was the Order, plus tap water. There was little point ordering Bread and leaving half of it, as tends to be the case. Four quid for Rice, that could be a hefty portion. 
The India Club at Hotel Strand Continental
At Namaste, there was always the hope that Chef had something special waiting, something distinctive, this is always the hope when visiting any new Curry venue. I didn’t have long to wait, eight minutes after taking my seat, the food arrived. Call in the chaps from Guinness. 
The Curry was in a soup plate, the Rice on a platter, no third plate. Why do restaurants do this? Adding Rice to a plate of Curry feels absurd. 
The reasonably Thick Masala contained Syboes and featured seven pieces of Meat, not the magical eight. Rice was definitely the correct accompaniment, whilst not as – soupy – as my recent 
The Sweetness of the Masala hit first. The Seasoning was moderate to low. Having billed the Spice as being – medium strength – this quite impressed, a modest – kick. 
I have had this Curry, in effect, a hundred times. This was what passes for – Curry – across the European continent. Mainstream Curry for the masses, nothing offensive, safe, easy to eat. I know people who would happily devour this.