After the outstanding Lams Karahi at Afghan Darbar (Antwerpen), Hector was not ready to return to the Mainstream. Curryspondent Bill had long planted the seed to sample Curry in Southall, to the east of Heathrow Airport, in the Burgh of Ealing. It may be a long way to Tipperary, however, it felt even longer travelling from Crawley to Southall. That the journey was completed in the seemingly endless rain, was not an enhancement. For the last ten days, the Hector appears to have had his own personal rain cloud, faithfully following, and precipitating its menace without mercy. Can we have summer please? It is July, in the northern hemisphere.
Lord Clive and Lady Maggie of Crawley were obligingly in tow, neither had ever been to Southall. Bus 427 took us the three stops from Southall Underground station to within spitting distance of Gifto’s Lahori Karahi (162-164 The Broadway, Southall UB1 1NN England). The rain was relentless, the venue suggested by Curryspondent Bill.
We were greeted at the entrance to the vast eatery, seats upstairs too. With lines of long tables, this was very much in the style of communal eating. Covid screens remained in parts, the only segregation. We were all in it together, families, weans, and the intrepid Curry hounds.
The business end of the menu offered a choice of Peshwari Lamb (£33.50) or Charsi Lamb (£33.50). On the assumption that nothing Afghani would match my recent Lams Karahi, it had to be Peshwari. Maggie’s momentary disappearance did hold up the Order. If she was willing to share the kilo of Peshwari Lamb then the Hector was going to add Karahi Kofta (£12.90). On her return, Maggie was persuaded to let Clive and Hector have the – feast – given her assumption that it would be – too Spicy. Maggie (& Marg) persist with this ritual, both can manage whatever comes, they may not particularly enjoy it, but they can manage. The waiter led Maggie to Karahi Gosht (£12.90) – boneless. Just in case, Maggie mentioned – Yoghurt – to the waiter.
Spice Level was discussed after I mentioned – Asian-style, Desi and Apna.
You want it spicy! – remarked the waiter, duly noted.
With Keema Naan (£4.90) on the menu, this was a given, it’s the first thing Clive asks about when a menu is read to him. I reckoned Maggie and I could share a Butter Naan (£2.30). A jug of tap water completed the Order.
Plates etc. were brought to the table. Two ice-cold sauce bottles, Raita and something fiercer, accompanied. Both remained untouched, as did the large plate of Yoghurt (£2.50) which magically appeared.
From my vantage point I could see the main Chef work his magic at a huge karahi/wok. Whatever – Curry – he was working on was always topped up with a Masala from another karahi – The Big Pot. Given the size of the operation this must have been a necessity. This was Karahi Gosht on an industrial scale, remote from my usual Curry Cafes.
The abundant staff managed to assemble the Order more or less simultaneously. The round Butter Naan was served whole. It had big puffy blisters, this would be enjoyed, an excellent accompaniment, and no Maggie and Hector would not manage it all.
Topped with Sesame Seeds, the thick Keema Naan had been scored in four. The efficacy was bursting through the cuts – brown Mince, none of the pink paste nonsense. Clive would manage all but a scrap. That he can physically eat a Keema Naan alongside, then usually on the completion of his Curry, is a sight to behold. Such was the Keema Naan, I could see Clive sneaking back to Gifto’s for this alone.
Peshwari Lamb
I wasn’t expecting this.
The definite kilo of Karahi was topped with the customary Ginger Strips, sliced Bullet Chillies and a sprinkling of Coriander. The Masala was blended and so resembled nothing I associate with the Masala Mash that usually accompanies a Karahi. I shall stop short of – Shorva – but this was a – Soupy Karahi. Farewell to the pristine, white t-shirt.
Clive was ahead of me in declaring the Meat to be Tender. The Lamb fell off the bone with minimal effort, importantly, this Meat was a – giver – of Spice/Flavour. And, for two, there was lots of it, three helpings.
The Masala had a wonderfully rich Flavour, familiar, a blend of Spices I can never achieve, but – Mace – is now known. Will this dramatically alter Hector’s cooking? All Karahi recipes known to Hector include some Yoghurt added towards the end of cooking, today’s Masala was decidedly more – Creamy. Such was the lack of viscosity, I was tempted to note – Mainstream – but didn’t. Now it is written.
The Spice Level built slowly, the Bullet Chillies adding their charm. The Seasoning was commendable, but nobody was shouting – Seasoning – as was the case four days ago in Antwerpen. Yet, the Flavours were pronounced, a fine blend of Spices, both Clive and I were thoroughly enjoying the quantity and quality of what lay before us. Maggie had a Soupçon, brave. The karahi was scraped clean with the spoons, no more Bread could be faced to complete the job.
The denouement: Peshwari Lamb? Had this been served as a Lamb Desi Korma, I could have been in raptures.
Karahi Gosht boneless
With a Thick Masala, fibre rich in Meat pulp, this was more recognisable as – Karahi.
The darker brown suggested less Yoghurt. Quite a portion, I was impressed that Maggie took care of this with comparable ease (no Starter, she’s learning). The Butter Naan did beat us both. A forkful of Masala came my way. If anything this was more powerfully Flavoured, more Seasoned, more Karahi-like.
No Bones.
The verdicts of my fellow diners, Maggie:
I thought mine was going to be less spicy, same as yours. Yours melted in your mouth, mine I had to chew a bit.
No Bones.
Clive:
The Naan was simply the best Keema Naan ever. It slightly overshadowed the meal which was excellent. They must have been cooking the meat for a week.
Nice (?) place, service was good without being intrusive.
The Bill
£56.10 It took some time to find someone wishing to relieve me of the funds.
The Aftermath
Managers were visible sporadically throughout our visit. I had to give the Calling Card to a lesser chap, it was not passed up the chain before our departure, a pity, questions to be asked.
Menu
September 2022, when Hector last had a day in 
So why was Hector dining at Spoonful of India (Rue Sainte-Catherine 22, 1000 Brussel Belgium), when the easy choice was to return once more to 
The charming young waitress greeted and let me choose a small table some way into the long, and correspondingly narrow, premises. Hector was not going to be window dressing today. The Order was relayed having checked that Rice was not inclusive. Was that a Spice Level warning I was being given? 
At 14.05 there was a – Ding! – in the kitchen, not quite a World Record then. The Curry sat on the same plate as the Malabar Parota. I removed the Curry so as to see the Parota in all its glory. Served whole, as thankfully they always are, this was easily the largest Parota served to Hector yet. It was not the customary – white – but was close to the real deal. Soft and flaky, with lovely burnt bits, and the telltale spiral, this was a worthy Paratha. I would manage all, and not have to eke it out. 
Dry – this was not, so by definition, one has to challenge the efficacy. The Masala was certainly thick, and the pulped Meat added to this. I could not count the pieces of Lamb at the start as I was not going to needlessly decant to the plate. Plenty of Meat, this was going to be a filling meal.
Most of the Lamb was super-soft, one could have sucked as an alternative to chewing. The combination of Sukkha and Parota is tried and tested, they work brilliantly together. As an alternative to the oft reviewed Karahi Gosht this is certainly worth a try. And when in 
Authentic Punjabi/Lahori cuisine in 
It was the brother of Shahzad who greeted. Mutton (Beef) Karahi (€10.95) for two with Rice (€4.00) was confirmed. As we took our seat, so Shahzad, Mein Host, appeared from the kitchen. 
Dr. Stan arranged Fanta (€2.00), 330ml cans. This trip, Fanta has become cheaper each time we have ordered this Belgian version which, for unknown reasons, seems superior to that which is served outwith this nation. 
The Rice was approaching another fine example of a Euro-portion. Six more grains and the Hector might have been beaten. Dr. Stan and Hector would clear their plates, Mags doesn’t do so well with Rice.
Yes, the karahi looks small. Contained therein, were ten large pieces of Meat, such that the Masala was minimal. A Dry Karahi. QED. 
Ah the irony, by the time the Meat and Masala had been arranged over the Basmati, such was the rate of absorption, more Masala would have been welcomed. One day Hector will have the courage to ask:
A small plate of what came close to being classified as – foliage – added a bit of Diversity, the Chillies would certainly add more heat. Everything combined, there was no issue with the Spice Level, we had a – kick. The Seasoning was well below that which the Hector seeks. As a consequence, it took some time for the Flavours from the Masala to reveal themselves. That the Rice had soaked up the Masala didn’t help here. Subtle, but a sense of Cloves and Pepperiness was noted. 
Mags, who only remembered she had previously been here after she had taken her seat:
The Aftermath
Another day in Brugge, another Curry. Actually, most of the day was spent in 
Before all that, there was brunch once again with Dr. Stan and Mags. Jaipur Indian Tandoori (Blankenbergse Steenweg 29, 8000 Brugge) was the venue chosen by Hector today. Located outwith the city centre, in the north of Brugge, this necessitated a short bus ride (Bus 40). We arrived at 12.30, the door was wide open, no customers as yet. Two more couples arrived moments after ourselves, one Spanish, that would be all for this session. 
Mags’ choice today would be simple: Lamb Vindaloo (€17.95), close to her usual Aloo Gosht. This would be Hector’s fallback if the Lamb Karahi (€18.96) contained the dreaded – 
At a respectable 13.15, hot plates were brought to the table. The waiter brought two pots of Basmati assuring us that a third was available if required. For once, the abundant Euro-portion of Rice was being well managed. We just about finished the second pot. 
The Masala looked suitably Thick and was not excessive. Halved Cherry Tomatoes had been added towards the end. Red slivers of skin, possibly 
Dr. Stan was ahead of me in noting that the Spice was not registering. A slow burner. The Seasoning was well below the Hector idyll. 
The Masala looked so inviting, a true Curry, with the Oil gleaming on the periphery. I would happily have had this. On seeing the contents of the pot arranged on the Rice, I spotted two big wedges of Potato. These appeared to have absorbed the Masala. I was hoping to be invited to sample, not today. The lady had her – Aloo Gosht. 
Curry in Brugge is certainly under-reported in these pages. In the first months of Curry-Heute, Hector 
Any serious Bier drinker who has ever been to Brugge, has walked down Kemelstraat. Brugge’s, and possibly 
We assembled at 13.00, Dr. Stan being already in situ and tucking in to a 200ml bottle of the distinctive Belgian Fanta (€3.00). Despite the outrageous lack of value, three more bottles were ordered plus a 500ml bottle of Sparkling Water (€5.00). 
Curry Home Style (€18.50) was hopefully – Desi-style. If so, then the Hector could be in raptures. 
The three Curry pots arrived, accompanied by a big pot of Basmati for sharing. There was enough Rice for three sensible portions, and no wastage. The Garlic Naan was presented in bits, strike one. Thin, peely, wally, and hardly risen, I was almost writing it off. There were signs of puffiness and one piece had distinctly less Garlic, Hector’s bit, obviously. 
I arranged the nine pieces of meat, mostly large, on top of the Rice. The sauce looked like an authentic pureed Masala. This was way better than Belgium Curry of thirteen years ago when some
This was indeed a Spicy Curry, there was an impressive – kick – which was not letting go. The Seasoning was below the Hector idyll, but acceptable.
In
OK, not a stir-fry, there was enough Masala to define this as a Curry. In what way was was this a Karahi? The Masala looked to be the same as served in the Home Style Curry. 
A lot of meat in the Curry. it could have been more tender. A well spiced masala to give a bit of heat. Went well with the boiled rice and Garlic Naan. I would go back.
Curry in 
For Hector, there was only one Curry: Lamb Bhuna (€18.90) with inclusive Basmati. The alternatives were Chicken or Prawn variants, these too were limited. Steve would take the Lamb Bhuna option also.
The reverse side of the menu had drinks. Nimbu Pani (€4.20), home-made lemonade completed the Order. A traditional Indian lemonade, this had a Spicy edge. Black Salt is apparently a key ingredient. This I have not seen in Glasgow’s Asian supermarkets, but then I haven’t been looking. 
Shorva, really? In what way was this a Bhuna? 
The Lamb was Tender and was giving of Flavour. However, the Flavour was very much of that which registers as Spice from a packet mixture, Cinnamon may be the standout. There was a decent – kick – and the Seasoning was decidedly satisfactory. Steve reckoned something like Tabasco had simply been stirred in at the end to up the Spice. There were positives, but overall, the depth of Flavour was lacking, this did not taste of authentic Curry. 
Masala #2 had a much greater viscosity. Why had we not been given this at the start? 
Here was a more potent and complex Flavour, Steve was first to identify – smokiness. Now we had something more recognisable, a South Indian Bhuna perhaps. Bay leaves and micro-sliced Green Chillies were encountered. Masala #2 was even Spicier, not a problem.
Steve’s verdict:
Mr. Manchester! – is yet another moniker acquired by this intrepid reporter. On arriving at 
With this being a passing through Manchester visit, today’s Curry had to be – Karahi Lamb (£6.00) on-the-bone, of course, n top of the customary bed of Rice (£1.50). The – on-the-bone – kettle was in the process of being topped up, as was today’s special – Nehari (£6.80). Rizwan’s #2 was adding the Coriander topping to the Nehari, he almost insisted that the moment be recorded. I took the usual photo of – the foliage – also, then took my seat. 
Today I counted three new members of staff out front, wiping and clearing. Such is the conveyor belt of customers in the early afternoon, that the management of the tables is crucial. Then there’s those waiting for Takeaway, and the phone orders. 
The naked Karahi had to be photographed so that one can appreciate the – before and after. I started eating from the edge of the plate to taste the rich Masala before the meal was transformed. The Spice Level was already impressive. The Seasoning registered as a tad below the idyll in Hector’s non-digital memory of the dozens of times I’ve had this Curry at 
If there was an award, and who wins awards, for the best butcher supplying a Curry House, then Rizwan’s would surely win? The Lamb was incredible. One could envisage sucking it through a straw. So soft, yet integrity maintained. And having sat in the kettle waiting to be served, it had fully absorbed the Flavours from the Masala. The bones seemed to have three masses of Meat on each one. This was in addition to the boneless pieces. The foliage makes this Curry more than just Meat and Masala. Take one’s time, savour every moment, every grain of Rice will be managed. 
It’s Monday, the Hector is still in Glasgow. Prior to meeting up with The Monday Club, there would be Curry-Heute, it is written. Being a non-hockey Monday, Marg knew this was her best chance of being fed today. For once, Marg got to choose the venue. 
Shafiq as ever had opened the premises. Having surveyed the ready Dishes, Shafiq then talked me through them. Most of the Order would pick itself, however, a quite rare Daily Special was on display. 
Served with small pots of Raita and a Chilli Sauce, I have established that two is too much before a main course Curry. Marg took one half, she knows her limits. In effect a Spicy Chicken Burger, but these offer way more in terms of Flavour. 
Nine, many large, pieces of Haddock in a Spicy Batter, six came Hector’s way, yum. The moment was enhanced by pouring over the heated Chilli Sauce. This always makes the Fish Pakora even better. Fish Pakora, not a huge departure from traditional Scottish Fayre, but the added Spice creates a transformation. A Fishy Delight, and with accompanying Chapli, Hector’s favourite 
We were savouring the final mouthfuls when the Mains were brought. One can ask for a gap, today I hadn’t. 
A mass of Yellow Split Lentils sat in what appeared to be a pureed, Oily Shorva, the Daal. I counted only five pieces of Lamb, one of which was huge. Two Sucky Bones would be revealed. 
Scooping some of the Daal and almost-pulped Lentils on to the Chapatti produced an astonishing result. 
Yes, this had it all: Chicken Mince, Potatoes and Peas. With a suitably minimal residue at the base of the bowl, exemplary Keema. How many Soupy ones have we seen of late? Sometimes, Marg is beaten by quantity, today she passed the point of no return. Once the Bread was abandoned, she scoffed the lot. Mince, Potatoes and Peas, her favourite meal, who needs Bread? Unless it’s Mother’s Pride.
Perfectly cooked potato (yes, Marg had previously mentioned that ill-fated day of the 
After the second division 
Bombaywalla – Indian 
In my most recent visit to 
A mass of Coconut sat atop the brown Masala and protruding Lamb. I counted nine pieces of Meat as I decanted, all were a decent size. The Masala intrigued. 
There was a big – kick. The Seasoning was acceptable, and this is not a cop out. Last year the Hector was most certainly 
Having envisaged a wetter Curry at the outset, I was quite surprised to find myself noting this Kolhapuri as certainly being – Dry. A South Indian Dry Curry, where in Scotland does one find a Chettinad which fits this description?