Travancore Restaurant (11 Holburn St., Aberdeen AB10 6BS Scotland), the second of the two new Curry Houses which have opened in Aberdeen in the era of Covid. Two days ago, the Curry at Rehmat’s Restaurant certainly impressed. Comparisons tonight were inevitable, where appropriate. Travancore is housed in what was for many years – Blue Moon – last visited in 2017, it closed in 2019.
It was Graeme who identified tonight’s venue, and arranged a table for four at 18.00. Euan would join Marg and Hector, we four have dined together previously, usually at Lahore Karahi.
Arriving punctually, Marg and Hector found Travancore to be empty. A table was allocated near the door, but away from any draught. A 2022 – Curry Awards – certificate was posted at both the door and on the bar. Who wins Awards? It was only after the meal I noted the room beyond the bar, an overflow. The layout does not appear to have been altered significantly.
As Abdullah would later inform us, Travancore is the third business to occupy these premises since Blue Moon closed. The photographic ritual was underway when our fellow diners arrived, we were fully assembled by 17.58.
Travancore, a South Indian Restaurant, Smoky Flavoured Curry was therefore Hector’s hope, expectation. Travancore Fish Curry (£13.99) featuring – king fish – was both Graeme and Hector’s choice. What is – king fish? Makes a change from – Masala Fish. Euan was going for Chicken Kurumulugu Curry (£10.49) – a Black Pepper based sauce, we shall see. Plain Rice (£2.99) was almost the accompaniment, however, the chaps opted for the more exotic Lemon Rice (£3.49).
Despite the description suggesting – stir fry – other than – Curry – Marg went for Lamb Black Pepper Fry (£10.49) with a pair of Chapattis priced at £2.49. Two things to note, the price of Bread appears to have at least stabilised in Aberdeen, £1.25 for a Chapatti approaches the norm. Is it possible that Curry-Heute has been an influence here in some way? However, I question why in the majority of UK Curry Houses, Fish is charged at a premium, whilst in Europe, Fish Curry is always less than a Meat Curry?
Marg stuck with the customary Sparkling Water, a 330ml bottle (£1.95), whilst the chaps had draught Kingfisher (£4.65). Having tagged Monsoona (Aberdeen) in my last post, I am somewhat surprised to see that £4.65 is what was being charged there for a pint, ten years ago. Then, there was apoplexy, today this feels normal, however, it’s still supermarket quality Bier.
Sanjo took the Order, the drinks arrived promptly. The wait for the Mains was not lengthy, a Mainstream Curry House by Curry-Heute’s classification, it shouldn’t take long to cook Fish or fry the pre-cooked Lamb.
The Chapattis were in the proper, traditional style, no Wholemeal Flour here. Perhaps smaller than a Glasgow equivalent, two proved to be appropriate.
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The Lemon Rice portion covered the plate, not enough to share. The nut content may not have suited some, however, it added a diversity of texture.
The promised tanginess was a major feature of the Lemon Rice, as Graeme commented, – Lemon always goes well with Fish.
Chicken Kurumulugu Curry
Kurumulugu/Kurumulaku is, by deduction, the Black Pepper which was first traded with Vasco da Gama for Chillies, originally sourced from the Americas. Ginger Strips and Curry Leaves topped the Creamy, Nut-infused Masala with Peppery specks.
A Soupy, Creamy, Chicken Curry, not for the Hector, however, Euan was well pleased with his selection:
Very enjoyable, plenty of chicken, the Lemon Rice complemented the flavour.
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Travancore Fish Curry
The Smoky aroma was prominent as Sanjo placed the bowl before me. A squarish piece of Fish sat floating in the Soupy Masala, with a threat of Curry Leaves. Soupy, the antithesis of Hector’s preferred style, alas, how the Mainstream present South Indian Curry.
On arranging the Fish on the Lemon Rice, there was a moment of outrage. Four pieces of Fish, the fifth solid was a piece of cooked Tomato. How can anyone justify fourteen quid for this? This was basically insulting the diner. Welcome back to the real Aberdoom. Move on.
The first positive was the ratio of Masala to Rice, an ideal match. Unearthing a whole, dried Red Chilli ticked another of Hector’s boxes for South Indian Curry. A Chettinad variant is what was hoped for, if it has to be Soupy and Creamy, so be it.
A strategy was required, else I would have been left with Rice and Masala in minutes. I broke each piece of Fish up into four – small – pieces. I could at least pretend there was meat on the plate.
There was an immediate – kick – from the Masala, the desired Smoky Blast was also instantaneous. The Seasoning was exactly at the level which the Hector seeks. Hector was already in a forgiving mood. The Creaminess proved not to be intrusive, this Curry was all about the distinctive South Indian Flavours.
Across the table, Graeme was trying to identify – king fish. Tuna was mooted, the firm Texture certainly was commensurate with this. Fish that tasted – fishy – never to be taken for granted, another box ticked. As mentioned above, the Lemon Rice was a perfect foil for this Curry. Later we discussed if the Rice alone was responsible for our enjoyment of both this and the Chicken Curry.
Excellent Fish Curry – was my final, personal note. A pity there wasn’t more Fish. Every grain of Rice was eaten, the photo shows the Red Chilli and a Soupçon of Lamb, donated by Marg for appraisal.
On Saturday I resolved that on my next trip north, I would be heading to Rehmat’s for Fish Karahi. Rehmat’s, where Fish Curry is cheaper than Lamb, around half the price charged here, and twice as much Fish is served. The proprietor of Travancore, please be aware.
Meanwhile across the table, Graeme was celebrating the fifth piece of Fish on his plate. In the true Curry-Heute manner, Graeme was warned that as his Curry hadn’t been photographed, it couldn’t possibly taste as good as Hector’s. These are his words:
It was a medium Curry, flavoursome, a good variety of herbs and spices. (I) Liked the king fish, the Lemon Rice was exceptional.
Lamb Black Pepper Fry
Was this – Curry? On close examination, there was a Thick, Minimal Masala shrouding the Meat, that which the Hector prefers above all. There was appreciably more Lamb in Marg’s bowl than Fish on Hector’s plate. Appearance wise, this Dish was identical to a Lamb Sukka, as typically served at Bombaywalla – Indian Street Kitchen (Glasgow). Marg has watched me eat this, whilst she ate otherwise.
This is wonderful! – was uttered by the lady as she tore in to her mass of Meat, followed immediately by a Cardamom. That took her aback. Had Marg once again ordered the better Dish? Hector’s nose hovered over the Pepper Fry, Smokiness was confirmed. Last time Marg had a Smoky-flavoured Curry she failed to identify this.
Marg reflected on both the quantity and quality of her chosen Curry:
A dish brimming with dry lamb, full of flavour with a smoky aroma. A good kick, with a light fluffy Chapatti to complement the Curry.
Leaving the Soupçon to the very end proved to be a worthy strategy for Hector. Note, Marg had Meat to spare. Whilst the Texture of the Meat proved to be excellent, the blend of Spices here did not sit well on the palate after the Fish Curry. A juxtaposition, be aware, do not order this and ask for Masala to be poured over a la Chicken Tikka Masala.
With reference to – CTM – the man who is credited with its creation, Ali Ahmed Aslam passed last Monday. I wonder if people are turning up in droves at Shish Mahal (Glasgow) to pay homage.
Almost every person I have met in the last week has told me of Ali’s passing, Curryspondent Ahmed from Islamabad too! Here’s an admission: before Marks and Spencer changed the packing from a portion for two to a single portion with Rice, Chicken Tikka Masala was a treat in Hector’s House.
Sanjo cleared the table. I pointed to the empty plates:
We didn’t like it.
The Bill
£77.86 Marg says I have to mention the – After Curry Mint.
The Aftermath
The Calling Card was issued, then a discussion of South Indian Curry followed, Chettinad had a mention. Sanjo disappeared, Abdullah was now the main man. Coats were being put on, Hector would have his photos. We were then informed that Chef insisted we should have Dessert. Initially declined, Marg accepted the offer, coats came off.
Rice Pudding, served piping hot, with Nuts, Raisins and Ginger, much appreciated.
Four contented diners bade farewell, two more tables were now occupied. In terms of a comparison with Rehmat’s Punjabi cuisine, Travancore’s is also authentic, but from the opposite end of the sub-continent. Rehmat’s is way better value, but as a dining experience, Travancore is streets ahead.
2022 Menu extracts
Somehow, Hector has resisted coming this far north in 2022, until now, the ritual of Aberdoom at xmas maintains. For the first time ever, Hector and Marg actually had to pay for accommodation in this city. With the expansion of relatives’ families, there was no room at the inn. The Travelodge overlooking Union Street it is, a perfect spot from which to update Curry-Heute. The premises which were once 
Marg opted for Fish Karahi (£7.95) with her customary Roti (£0.95). For Hector, a Plain Nan (£2.50) would accompany the Punjabi Goshat. I doubt if there’s a Fish Karahi served at such an agreeable rate anywhere else in the UK outside of 
If this created an air of uncertainty, the request for a large bottle of Sparkling Water caused confusion. A jug of Tap Water was suggested as an alternative. Eventually, two 330ml bottles of Sparling Water (£2.45) were produced. 
Topped with Fresh Coriander, the flaked Fish was shrouded in just enough Masala to stir up interest. Sliced Green Chillies had been cooked through. This was reminiscent of a 
This was magnificent. The powerful Flavour of Fish was complemented by the Spicy Masala. Spice, Seasoning, Fishiness, and the ideal ratio of Fish to Masala. This could well have been the perfect Fish Karahi. And it was Marg who ordered it. If 17.00 was not the opening time, Hector would be back here on Boxing Day for lunch. 
Again, the Coriander topping featured with more Masala visible. I chose to decant to the warm plate in order to fully appraise the Masala. The almost – greyness – a telltale sign of a Tomato-based Masala was evident, this oozed quality. As with the above, sliced Green Chillies had been cooked in. Having decanted, the Coriander was now mixed through the Masala. I counted the Meat, ten pieces, two of which were on-the-bone. 
The Spice Level was well pitched, the Seasoning was below the Hector idyll. A distinctive Desi Flavour emanated from both Meat and Masala, a bit more Salt and Herbs then Hector could have been in raptures. This was most certainly not Mainstream Curry.
The Lamb varied from Tender to a bit chewy, nothing here to worry about. The Meat too was giving off the Flavour from the Masala, the quantity proved to be just the right amount. Less, and I might have left wanting, more and I could have struggled. As ever, I had to abandon the last quarter of the Bread to ensure I finished the Curry. This was pleasure, significantly different from anything ever experienced in Aberdeen. 
Although 
The Bill
Not for the first time has Hector returned from a trip and headed across the River Clyde at the first opperchancity to have Karahi Lamb at 
And so, to 
As I checked the menu had not changed since my last visit, so the Order did. Lamb On Bone Lahori Karahi (£12.95) is what I had planned to eat on leaving the house, so why not? To accompany, Nan Bread (£2.95) and a jug of Tap Water. 
The Manager, who must work the longest hours, came over for a chat. Having spotted the Persian Grill (£44.95) in 
The Naan was served in quarters, I never remember to ask for – whole Naan. It was too peely wally for Hector’s liking, no burnt blisters, but soft in parts. I was later advised that I should ask for – well done. In all my years of ordering Naan, the existence of this as an option has never been discussed. 
This is the portion, not the half kilo, which is becoming astronomical. Normally, I eat directly from the karahi, the waitress had brought a timeous warm plate and so decanting tempted. The full quality of the authentic Masala could then be revealed. 
The Tomato-rich Masala gave off a big kick, no extra Chillies required here, however, the Ginger Strips added extra bite. The Flavours were familiar with no obvious Spice in the blend. With Herbs strewn through the Masala, I hoped for the Methi blast I would experience along the road, alas, no. At 
This was a suitable – welcome home Karahi – but without the – wow. Outstanding Curry is what brought me to 
The Aftermath
Not every 
Zarathustra (Dasselstrasse 4, 50675 Köln, Deutschland) showed up in my searches, a Persian Restaurant close to Köln Süd Bahnhof, and a few minute walk from Barbarossa Platz. En route I passed Tandoori which too is open all day (mostly), one for the future. 
It became apparent that English was not going to be spoken. Between us, it was confirmed my logic held, the enticing Dish in the photo was Vegan. Or rather, the formerly enticing Dish. Mushy Aubergine v Spinach, neither of these were up Hector’s street. Where was Kofta Palak when one needed it? I opted for the Spinach.
I abandoned half of the Bread in the expectation of receiving my full €15.00 worth. When the Order arrived, we were both taken aback. Hand ups – who likes Spinach?
Marg says it was me who told her there was Bread, there wasn’t. Just as well I left some. Tofu? I don’t think Tofu is green, but I know Spinach is. Whatever else was mixed through the mass of Greenery on Marg’s slate, I shall never know. I can imagine the ordeal, even Popeye would have been tested here. Marg did well to leave but a Soupçon, the Tzatziki and remaining Bread were a respite. 
Served on a tray, the same Flatbread sat atop the Rice, this one not as warm. The Saffron Rice was no more than a crust on top of plain Basmati. Somehow Marg purloined this, OK, there was way too much for the accompanying pot. 
I have written oft for my preference of Masala with Methi/Saag/Palak, not a mass of greenery. This was decidedly the latter. The liquid was not a sauce, Spinach water. Mixed in were the pieces of Lamb, none that would be considered – large. I could see the Persian Plums near the base of the pot. I could tell they were Persian, they were wearing their skins correctly, unlike prunes. 
There was no Spice. The Seasoning was non-existent. I had to evaluate this Dish from a different perspective, exactly what was it about? The Spinach tasted as if it had come straight from a tin and been heated with the cooked then Lamb stirred in. Spinach Water, not the best of Flavours. This could give you the boke. The Lamb tasted of, Lamb, no more and varied from soft to chewy to unchewable. Initially I wondered what the addition of the Plums was meant to be achieving. Only towards the bottom of the pot did the Flavour of these reveal themselves. At last, something positive, a welcomed Flavour. 
I dipped pieces of the Flatbread in the Spinach Water, there was a Sweetness which surprised having already had the Bread with the Tzatziki. Plain Rice, Spinach Water, and lets not forget the mass of Spinach, at least the Bread offered an alternative. Had this been prison food I would be writing to the governor. I simply cannot understand what this Dish was about. The food was hot, it was filling but gave so little pleasure. These ingredients, in the hands of an Indian Chef, could have been so much better. 
With three days in 
Anna Lakshmi Restaurant (Thieboldsgasse 101, 50676 Köln, Deutschland), located a block south of Neumarkt, is a Curry Cafe, this ticks one of Hector’s primary boxes. We arrived at 13.30 and took a table away from the door. Five of seven tables were then occupied, clearly, people know of Anna Lakshmi. It didn’t take much deduction to conclude that the mature lady serving was she. 
The laminated menu was studied. Lamm Filet Curry (10.00) can wait until the next visit, today: Fish Curry Masala (€10.00). This would be served as a Thali with Potato-Aubergine-Carrots, Daal, Onion Chutney (Tarka?) and Rice. For Marg, two Samosa (€1.50) with Mix Salat (€3.50), plus a Mango Lassi (€2.50). A 500ml bottle of Sparkling Water (€2.50) would complete the Order. Realistic pricing therefore, but I wouldn’t be surprised to find a 20% increase on my return next year. 
Four pieces of a sturdy pink Fish sat in a Shorva. Here also were sliced Green Chillies and a piece of Potato. I spooned the Curry over the left side of the Rice then arranged the Potato etc, Daal and Onion Chutney on the right. Not quite a dog’s breakfast, but how Hector was going to eat his Curry-Heute. 
The Shorva gave off a big kick, inevitably this was absorbed by the Basmati. There was a powerful Fishy Flavour from the Fish, this was welcomed and is never taken for granted. The base Curry was therefore most satisfying, a big plate of this would be quite an experience. However, such is the nature of Thali, it was smorgasbord. 
The Potato and accompanying Vegetables did add Diversity. The Potatoes themselves were well Seasoned and had absorbed Flavour, another highlight. The Daal I found to be watery, adding the Onions improved this. The Green Chillies did their job, this was as Spicy a Curry as I have been served in 
Marg declared these to be Vegetable Samosas. She made short work of these. The Coconut and Onions were also taken care of. For some reason, she left the sliced Green Chillies. 
The – Silly Season – continues, Hector and Marg are in Brussel. Dr. Stan is here too, but not dining, too soon after breakfast for him. We had flights booked for a comparable trip this time last year, but the over-reaction to Omicron put the kibosh on travel once again. In 2022, Hector has done his best to make up for trips missed/lost since the spring of 2020. 
With one night only in Brussel, there was time for one Curry, which had to be at 
Topped with a sprinkling of Coriander and Ginger Strips which were closer to being wedges, eight large pieces of boneless Beef sat in an appropriate quantity of Masala. I write – appropriate – because any more, then the Curry could be classified as being – Soupy. However, in terms of the ratio of Rice to Masala, nowhere near enough. Plain Rice was going to be left, Hector is not the man who was seen here in September getting stuck into the largest Biryani ever seen for one person. 
I liken the experience, not the Karahi itself, to that served at 
Then there was the little Green Pot. I assumed Shahzad had given me this to up the Spice Level. Adding a Soupçon to the edge of the plate, just in case, this turned out not to be Spicy, but Herb-rich. Had I mixed this through the Masala, the original Flavours would have been altered,. The Green Pot was set aside. 
Having halved each piece of Beef, there was plenty. For once, I could have done with more Masala. This is most certainly a Mainland Europe phenomenon, Rice gets wasted.
The lightness of the Meat meant it had to be Chicken Mince. Marg was quick to admit that she would have preferred Lamb. Wouldn’t we all? 
A good portion – confirmed Marg – a tasty Chicken Keema, full of flavours, with a burst of ginger. I liked the combination of Mince and Chapatti, worth waiting for. 
A Friday night in December and Hector is out for Curry. Stranger things have happened. Tonight, Wendy and Peter invited Marg and Hector to help them spend £50.00 worth of tokens at Turban Tandoori (Station Rd, Giffnock, Glasgow G46 6JF). 
A large bottle of Sparking Water and two glasses of red wine were ordered. And for once I was not caring about the price of these, or the following two glasses. Who has wine with Curry? 
The ladies chose Creamy Curry commensurate with their gender. Can I write that? It’s my Blog, I just have. Empirically, I hold this to be true, the records in this Blog do not mislead.
The finely cut Spiced Onions were a treat. I was about to tear in to the Lime Pickle when I remembered, I was having Achari. No need to saturate the palate before the arrival of my Lamb Curry with Pickle. Poppadoms for Hector twice in a week, these ones I enjoyed. Thanks, Jai, the gesture is always appreciated. 
Enough to share, the Desi Rice clearly had Spices mixed through. However, it did not make the same impact in terms of Flavour as the comparable 
Fresh Tomato, Coriander and Coconut topped this pot of Curry. The Thick Masala reportedly included a blend of both Roasted Coconut and Cashew Nuts. Peter made his enjoyment clear from the start, both in terms of the Masala and the quality of the Lamb. Having come to appreciate that the Roasted Coconut is also responsible for creating the Smokey Flavour I associate with South Indian Curry (along with dried Red Chillies), I was on 
tenterhooks. When Peter reported no – smokiness – I felt a bit of a let-down. Perhaps the good people of Giffnock are not ready for this onslaught of Flavour? Peter’s verdict was certainly generous:
The whole Green Chilli stared at the Hector, threateningly. Did Jai have this added especially, or is this how it comes? The Coriander would complement the Coriander on the Naan, one cannot have too many Herbs. When Peter had used the term – kick – he admitted that perhaps he was over emphasising the Spice Level in his Curry. Hector was well aware of what a whole Green Chilli is going to add to a Curry. Slice it I did, no issues with Spice Level in this Achari. The blended Masala was viscous, and far from excessive.
I waited for the blast of Pickle, there was certainly a sense that this had been included, but no – blast. At the point of ordering, Jai had pointed out the possible ferocity of this addition. I assured him I could manage. There was nothing for it, the retained Lime Pickle had to be stirred through, now we’re talking! This was Achari!
The majority of my ten pieces of Meat required chewing, only a few pieces were as Tender as Peter had described. The quality of the Lamb was apparent, tasty Meat. Yet as is usually the case in a Mainstream Curry House, the Meat was not giving of any more than the Flavour of the Lamb itself. Well, I suppose the Pickle had only recently been stirred in so expecting more in this department could be optimistic. 
Another Complimentary Dish brought by Jai with the Mains, this made me wonder if he had just been reading 
Curry for The Chapattis
The equivalent of a German Saag/Palak, Hector has encountered this in 
Yellow, Creamy, Soupy, what’s not to like? Everything, as far as – Hector’s Book of Curry – goes. However, this is what happens when one goes out as a couple, it’s not called – The Silly Season – for nothing. If people didn’t order this, then it wouldn’t be on the menu, I suppose, and restaurants such as Turban Tandoori wouldn’t be wedged and win Awards. Who wins Awards? Not the Curry Houses I most frequent. I wonder why this is so? Answers on a SAE to …
Two nights in Crieff, four Curry outlets reported, a Curry opperchancity. Hector was misled. Many moons ago, Marg announced a family get-together at a posh establishment in this town. Hector booked us into a B&B on the high street instead, the difference in price would hopefully cover the Curry. Actually it was more to do with avoiding dogs & weans. 
Nepalese & Indian – claim The Gurkha’s, there was hope having studied the menu online. Gordon, father of James, plus Ryan and Hector arrived at the empty Gurkha’s around 18.30. Two more diners would eventually arrive. A Wednesday night, and no World Cup on TV, surely a night to get out? 
James, who had Butter Chicken when he made 
The description for Karahi was sufficient to command a wide berth. Most certainly not a Punjabi/Lahori Karahi. 
Lamb Methi (£13.95) became Hector’s first choice, depending on the nature of the Dish. Lamb Bhuna (£11.95), which also featured Methi, was the fallback. I asked Mein Host about the nature of the Lamb Methi was it – Masala with Methi, or a mass of Herbs and no Masala? His first response was – Fenugreek. Then he assured me it was my preferred – Masala with Methi. 
Meanwhile, across the road at Royal Tandoori, they were preparing a £119.00 Order for those on dog and wean watching duties, or them that just couldn’t be bothered coming out in the cold. Marg had been organising this when we left. I heard Chicken Tikka Masala more than once. Delivery (£1.00) via one of the many agencies had been mooted. What could possibly go wrong? 
Seven decent sized pieces of Chicken in a worrying – 
Given the light colour, I deduced these were made from Chicken Mince. Ryan seemed to take an age to get started. Again, on offer, Hector was not missing out. 
How peely wally are these? Hardly a burnt blister to be seen, no sign of rising, and served in six pieces. This is not how Hector seeks his Naan. 
A decidedly thick Masala in a Nepalese House? There’s hope for mankind. Appearance wise this was way better than I could have expected. Strands of Herb were strewn through the Masala, would the Hector have his Methi blast? 
The Seasoning was well below the Hector idyll, as a consequence, the Flavours took a while to emerge. The Spice Level was no more than – moderate. At least it wasn’t – Bland!
I have just referred to The Gurkha’s as – Mainstream. Already this is a positive in Curry-Heute. Let’s not get carried away, this Lamb Methi needed much more Methi for a start. No Methi blast, overall the Flavour was at a premium, Hector is used to a greater intensity. Having asked for – Spicy – it wasn’t. Still, competent Curry, that it wasn’t – Shorva, a bonus. If I was a resident of Crieff, I would indeed take advantage of the invitation on the Takeaway Menu to ask for my – dish of choice. Well, insist it was cooked towards the Hector palate. 
Lamb Tikka one assumes given the BBQ reference. Apart from that it is difficult to identify much difference from the above Curry. Maybe the Methi had the visible strands of Herb. 
When I saw this, I had to mind my language. Wtf has this got to do with a Rogan Josh? I have seen many a horrendous Curry, had a few unfortunately, look at those Onions! Since when did a Rogan Josh become a Dopiaza? Large pieces too, hardly cooked. Now I can imagine what Gurkha’s – Karahi – may have looked like. The likely use of 
We’re back in the land of proper, thick Masala, with perhaps some pieces of Onion protruding. Again, why so – 
The Bill
I went up to the counter and presented the Calling Card. I then congratulated Mein Host on not serving Soupy Curry. He confirmed that the Kormas have more sauce.
December, the Silly Season is upon us, time for sensible chaps to stay in on a Friday night. Marg, however, traditionally has places to go meaning that Takeaway tends to rear its head in this month more than any other. Takeaway, had enough of that through Lockdown, but hey-ho, there’s a new venue open in Clydebank close to Hector’s House, I have been waiting for the opperchancity. 
Arriving at 18.50, the front door was wedged open, inviting, but cold inside. 
When I saw the container being passed over in the shop, Soup was the observation. However I was pleased to find a decent, blended Masala, this was Curry. Time would tell if the ratio of Masala to Rice would culminate in the plate being cleared. A modest sprinkling of Coriander was accompanied by slices of the large Green Chillies. The latter were a welcomed sight. 
I counted eleven pieces of Meat as I arranged the Curry on top of the Rice. Large pieces, one could easily have halved each piece. Let’s face it, Takeaway portions tend to dwarf those served in many Curry Houses, the pukka ones in particular. 
Tangy – is why I chose this Curry. Had Achari been available I would have gone there, alas, this was a close as. Note to self: another visit to 
Curry in Clydebank, it cannot all come from the same pot, surely? Theoretically, it could all come from the same kitchen and be distributed accordingly. Too fantastic to consider. 
I was offered – Tray of Donner Meat (£3.50) – the leftovers. No problem. There was no mention of Bread, I asked for Pitta (£0.50). One was duly put in the Pizza oven. 
Arriving at 14.45 this Monday afternoon, there was a smile of recognition from the manager standing behind the counter. I took a window seat in the otherwise empty restaurant. The waiter brought the 
As expected, prices have increased since last time, around 10% for most items, however, the big hitting Karahi have increased by some 20%. Such is the way of things. 
When the food arrived, it was way better than anticipated. The Naan, served in two pieces, was as puffy as a Naan can be. With a Buttery sheen, light and fluffy, excellent. The waiter said he would bring another Naan if required. I assured him I would be lucky to manage half of this one. Some have Bread with Curry, Hector has Curry with Bread.
Behold the – foliage! Accompanying the abundant Ginger Strips and Coriander were copious slices of Green Chillies, the large ones, so not as fierce as their thinner counterparts. I was expecting Curry, this looked more – Karahi – than – Curry. The given description was – thick masala sauce. What sat before me was way more special. The thickness was there and the Texture had – Tomato-based – written all over it. Normally I would have eaten straight from the karahi, but I had to see the Masala. 
I took about a third of the contents of the karahi, the Cauliflower was present, but so was a lot of Meat, and not much sign of bones. I watched the Oil collect in the corner of the karahi which had been vacated. 
The colour of the Masala intrigued; no sign of – red – this was approaching grey-brown, almost the shade of Namkeen. As I dipped my first piece of Naan in the Masala, so there was a Peppery blast. Having expected Curry, I had definitely been given Karahi, and was now considering how close this was to Namkeen Karahi. 
So much pleasure here today, as ever, I reached the point where I had to take stock of how much Bread could be managed. A little over half of the Naan had been eaten, enough already. 
Having served the flat karahi to my fellow diners, the waiter asked the customary question.
