Kostas is in London! This historic occasion had to be marked, we would rendezvous later. Hector flew south early this morning to Gatwick. Despite my spending last week with Lord Clive and Lady Maggie of Crawley in Lisboa, they were happy to host the Hector.
Having taken different routes from Crawley to Wandsworth earlier this year, Clive had come up with a third, and hopefully more efficient, one: train to Clapham Junction, bus to Tooting Bec. This worked smoothly, though we were left with the substantial walk from Tooting Bec towards Tooting Broadway. We did get to marvel at Daily Fresh Naan. Naans of every description, imagine having this on your doorstep!
On the train journey, there was time to study various menus, Dawat Tooting (256-258 Upper Tooting Rd, London SW17 0DN England) became the venue of choice, directly across the street from Tooting Curry #1 at Lahore Karahi.
Arriving at 13.00 on this Coronation Bank Holiday Monday, Dawat was stowed. We were led to a table at the rear of the restaurant, only a few tables on the raised dias remained. Families, groups, everyone was here for – Curry.
We had already agreed that today, we would – do the kilo. Dawat Special Charsi Lamb Karahi (£29.99) is good value. £19.99 for the half kilo is most certainly not.
Maggie, as ever, was concerned that the Karahi might be – too Spicy. I thought we had buried that in Lisboa? I assured here that nowhere serves Karahi that is going to be OTT. Well, until I discover otherwise.
Desi-Apna – was mentioned to the waiter, to ensure we were having the authentic Karahi. He consequently confirmed – on-the-bone.
Bread for Maggie, Hector and Clive: Chappati (£1.49), Chili Naan (£2.25) and Keema Naan (£4.99) respectively. That must be a lot of Keema.
A large bottle of water (£2.49) was already on the table. Having accepted this, it was somewhat annoying to see a jug of tap water being brought to another table. No ice was offered by the waiter, a Modest Salad and bottle of sauce did mark the completion of the Order. Maggie did remark on the poverty of the Salad, I explained the term – Modest.
The small print says a thirty minute wait, the Karahi and Chapatti arrived in twenty minutes, it took another five for the Naans, Maggie got torn in first.
Dawat Special Charsi Lamb Karahi
The sliced Bullet Chillies did cause Maggie concern, I assured here these were not as potent as the more common Finger Chillies.
Maggie’s verdict:
Meat was tender, not too spicy. Tomato, Coriander, Bullet Chillies visible. Enough, better than I thought due to industrial nature of the place.
Clive: The meat was extremely tender, not too many bones.
It appears that this Charsi Karahi lived up to expectations.
Served on a flat karahi, the Coriander Topping was minimal. No Ginger? The Meat count reach around thirty. The reddish Masala, Tomato-based as I observed it, was appropriately Minimal. There was an Oily base rather than the collection of peripheral Oil. 
Once Maggie had taken her helping, she drew a line in the Masala, suddenly a kilo did not feel like a challenge. There would be enough for three, just.
The kick was decent, only by combining with the Chillies could this have caused a normal person discomfort. Clive had the only Sucky Bone, and as he realised, the bone count was not excessive. Most of the Lamb was Tender, some pieces inevitably required more chewing. The Tomatoey – Charsi – Flavour was present, so authentic Karahi. My only issue was with the Seasoning, or lack thereof. However, this could be a Lisboa Curry hangover. No – Wow! – today, yet so many last week.
Served whole, the Wholemeal Chapatti had air pockets on arrival: hot, and well cooked. The Chilli Naan had the required puffiness, however, the pock marks created by the embedded Chillies took it towards – Roghni – therefore a bit thin in parts. How did I miss the Methi Naan (£2.49)?
All but a scrap of the Keema Naan was eaten. Well fired, and coated with Sesame Seeds, as ever, Hector was keen to see the interior. The Curry-Heute Test was failed. This Keema Naan had the slabs of pink meat resembling – Donner – rather than discrete grains of Mince, which is the expected standard.
That I ate all confirms the Naan was a sensible size and sharing a kilo with three is not a challenge. Oh dear, Hector’s brain is working overtime, what’s next?
Dr. Bernard may have insisted I come to Tooting for Curry, I should insist that he goes to Lisboa. In the meantime, people now tell me I have to go to Southall.
The Bill
£41.21 For three diners, no complaints, well maybe the presumptive water.
The Aftermath
Having seen the manager throughout our visit, he had vanished at the point of payment. The Calling Card was given to a young member of staff. As I returned to my seat, so the manager reappeared. The Calling Card was examined, briefly. So it goes.
Menu extracts
After the crowning of King Charles III, Hector found himself in Edinburgh en route to Carnoustie. Before the rendezvous with Marg at Peffermill, there was time for Curry-Heute. 
The TV was showing Sky News. The appearance of the Royals on the Buckingham Palace balcony, followed by the curtailed flypast, was timed for 14.30. And so it was. 
A mere ten minutes after ordering, the food arrived. More Rice than I could ever manage, but suitably rich with an array of Interesting Vegetables: Potatoes, Carrots, Green Beans, Beans (other), Peas, Sweetcorn. A meal in itself. 
The Meat count was into double figures, each piece decidedly – large. Lots of Lamb here. Wedges of half-cooked Tomato were mixed through also, reminiscent of the once classic Rogan Josh. There was just enough Masala to cover the Rice. Sliced Onions had found their way into the Masala after the base had been cooked. 
The – Desi – Flavour was subtle, understated. Seasoning, or a lack of, is a recurring theme at 
As I neared the end, a Chap from the kitchen offered me water. Once again, I had forgotten to help myself to a drink from the fridge. 
The only way was to prove one way or the other that Marg and Hector ate each other’s Curry two nights ago at Radhuni (Rua do Benformoso 155 A B, 1100-084 Lisboa Portugal) was to return and order the Lamb Bhuna (€8.50) once again. 
Hector and Marg arrived at Radhuni on the hopefully now famous, well in these pages, 
To accompany the Bhuna, a Chapatti (€1.00). I had hoped today for a Naan (€1.50) – no Tandoor. I noted on the display board outside that something looking very close to the wonderful Malabar Parotta is featured. So what was it 
The accompanying Red Chilli sauce was not touched. Too sweet, surely this belongs with the cuisine of lands further to the east of the Indian Subcontinent? 
Here we go again. This was nothing like as Dry as the Curry
This – Lamb Bhuna – was still a magnificent Curry. Yes there’s Oil, but those of us who appreciate authentic Desi Curry can take this in our stride. You don’t get this depth of Flavour without. Once again, the Spice and the Seasoning combined to create a full on Flavoursome experience. 
I showed the waiter 
Whether or not there was meat in the Samosa was never resolved. Packed full of goodness, both were pleased with what came. 
Having studied the Starters on the counter, Maggie was desperate to find out what the – Croquette – was. A Spring Roll – a la croquette (€2.50) may best describe what came. Maggie was in a playful mood.
Small, nothing risen no sign of a swirl or layering, this was as thin as the Chapatti. On breaking it open there was a sign of minimalist layering, but this was shocking to serve as a Paratha. I immediately ordered another Chapatti, no point paying extra for such a pathetic piece of Bread. The Garlic Rice was substantial, enough for Clive and Maggie to share. 
Pieces of Chicken served on-the-bone, sat in an Oily Masala. There’s no point criticising the Oil content this is how it is. Desi Curry can be Oily. The Masala appeared to be rich, with Lamb this of course would have been a much better experience. Clive thoroughly enjoyed his Curry, in fact his final statement is one to note:
This Curry did not differ much in appearance from the Madras. There may have been less Masala, and this may have been Thicker. We had to trust Fazal. 
The large pieces of Lamb, some on-the-bone, in the Thicker, Oily Masala meant this could not be the Bhuna. The first dip of Paratha into the Masala was a classic – Wow! – moment. The blast of Flavour from the Masala was a moment of joy, Hector has found another wonderful Curry House. The second in a matter of days, why else does the Reader think I was in 
This had to be the Bhuna, and what a fine example of a Dry Curry. I did well to order this, even though it was Marg who ended up having it. Marg’s thumbs were up from the start. I could have eaten that all over again – was a surprising statement. 
Marg wasn’t finished. In the same way that the display of Starters proved to be tempting, so Fazal was asked for a piece of Jalebi also on on the counter. 
I was happy to – make Fazal famous. Maggie had further ideas. She asked to meet the Chef who had cooked her Curry, a first. Chef and the other waiter duly obliged for a photo also. 
The Curry-Heute Test – you impressed me once, prove you can do it again. Having written up 
The unused Tandoor sitting in front of the counter had me question whether they cooked the Bread on the premises. Today, I saw the dough being rolled out and presumably cooked in one of the the two Tandoors in operation at Tasty Hut. I never did see Bread come out of a Tandoor. The Tandoori Meat Chef was certainly being kept busy. 
The Garlic Naan was served whole, again not risen very much, and would turn crispy. Are they turning them out too quickly? The Garlic would prove not to be intrusive. As a means of conveying the Karahi from plate to mouth, well, I know what’s coming. 
Too oily – would be many people’s take on this creation. Without the Oil, the full intensity of Flavour could never be attained. The Meat count was into double figures, each piece was substantial. With no rib bones today, I may have been given better cuts of Meat. 
Here was a big, oily plate of heavenly delight. Super-soft Mutton, each piece giving off way more Flavour than any Mainstream venue. Why does one have to visit a Curry Cafe to achieve this? 
It was midway through last year’s trip to 
Marg and Hector met Lord Clive and Lady Maggie of Crawley at Martim Moniz Metro, a few metres from Benformoso, at 13.15. They admitted to having had Samosas whilst they waited for us. No comment.
Just the three Karahi styles to choose from: Red (Lahori?), White (Namkeen) and Chersi (Afghani). Each Curry was available in three sizes: Quarter, Half, Full. I had to assume that this meant – kilo. I could have asked for verification, hindsight is a wonderful thing. Composing this Blog hopefully provides clarity for future diners.
Sharing a full portion of Chersi Karahi (€22.00) between three seemed a logical order. On asking for Desi/Apna, the waiter assured me that the Chersi was – Spicy. Marg had already declared a quarter of Mutton White Karahi (€5.50). Maggie wanted Chicken. Seeking something – less Spicy – with advice from the waiter, she was led to Red Karahi (€4.50), again a quarter. This left Hector sharing with Clive, a half of Chersi Karahi (€11.00). Maybe I had Athena Curry Cafe prices in my head at the time of ordering. 
Bread, there was no Paratha available today. Clive wanted Keema Nana, not on the menu. The Plain Naan (€1.50) and a Garlic Naan (€2.00) were ordered. No more Garlic Naan, Clive took the Cheese Naan (€2.75) option. How can they run out of Bread? Maybe Tasty Hut do not prepare their own. In my favourite Athena venues, one sees piles of Naan being taken out the door to who knows where?
On seeing the half – Chersi Karahi, I took this to be Maggie’s quarter of Red Karahi. Nope, this was for Clive and Hector to share. On seeing her White Karahi, Marg remarked – Tapas. The portions suited The Ladies, the Chaps, well we just had to get on with it. 
A threat of Ginger Strips and Coriander topped the Masala. The – redness – and consistency suggested a Tomato base. Ribs stood out as I shared the contents of the plate with Clive. We had enough Meat, just, not be too disappointed with our choice of portion size. I had previously concluded that given the – Handi – was advertised as – boneless – all other Karahi were – on-the-bone. 
Wow! – the first dip of Naan into the Masala, that so important moment, this Karahi was something else. The Spice Level was right on, then it kept growing. Not for – The Ladies. The Seasoning was spectacular, perfection, and so the Flavours flooded out. Tomatoey, Peppery, there were no Whole Spices in the Masala, but Chef had chosen well. The Flavours here were immense. And to think that back in 
The quality of the Meat was being praised around the table. Mutton, cooked to perfection, super-soft and giving of Flavour. I did spot a stray piece of – Offal. 
The White Masala looked as though Yoghurt had been added, more than one might expect. Even the Meat looked – white! That Marg has taken to the simplicity of Namkeen Karahi over the years is comforting. We can share one whenever it’s on offer. Marg was keen for me to sample her Curry, I had to decline, no way was I interrupting the flow of pleasure from the Chersi. 
Despite the Oil collecting on the side of the karahi, this looked less Oily overall than the Charsi. The Masala was different, – red – if they like. Maggie held up a bone. It was not one either us recognised. Had they brought Lamb? The Hector was not for being distracted whilst he ate, so did not see the pile of of bones accrue on Maggie’s plate. Definitely – Chicken. 
I do not recall Marg making her customary – Spicy – outburst today Maggie didn’t let me down. Maggie was getting tore in, in the way that someone else wouldn’t. Her pink fingernails were turning orange, Turmeric! – I was informed that Maggie and I both had the telltale signs of enjoyment circling our mouths. 
Having finished the Meat, there was a decent layer of Masala left on the bottom of her karahi. This crossed the table.
Hector and Marg are in 
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 
Chicken Kadhai (€12.00) for Hector, with a Butter Naan (€2.50). I asked if 
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. 
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? 
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:
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
My words as we emerged into the sunlight:
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
