Today is the penultimate date on the Riverside – 20 – tour, and also for Howard and Hector in Polska. With so many new venues to choose from, Yummy Punjaby (Kantaka 8/9, 61-812 Poznan, Polska) stood out. Punjabi Cuisine in Poznan? Hector’s favourite, this had to be investigated. Yummy Punjaby is one of a cluster of Curry Houses in Poznan between the Main Train Station (Glowny ) and the Old Town (Stare Miasto). Another cluster lies on the east side of Stare Miasto. There must be a demand for Indian food in Poznan.
Shivaz has impressed over the years, as has Taj-India near the Zoo. My visit to Mata on Wednesday of this week almost had me return today to confirm the quality could be replicated. The possibility of Punjabi Cuisine won in the end.
Howard and Hector arrived in Poznan mid afternoon after a ridiculous train journey from Lódz via Warszawa. Our connecting train had forty four stops between Warszawa and Poznan. Even a train to Siberia surely cannot stop that often?
I entered Yummy Punjaby at 15.45, two other couples were possibly already in situ, I couldn’t see the far side of the room once I was shown to my window table. Two staff were on duty front of house, Mein Host and a young chap who was evidently learning the ropes. He was asked to give culinary advice to the next couple who arrived, one of which was “American”. She sought Indian food without Spice. The young chap suggested Samosa, clever.
For Hector, the plan was to hopefully once again take advantage of the relatively low price for a Vegetable Biryani and a Main Course. On studying the menu, there was nothing that was particularly – Punjabi – only four of the Lamb Dishes were within acceptable parameters. Sadly, the menu photo of the Bhuna Gosht (53Zl) prominently showed the Offending Vegetable. It would have to be Lamb Rogan Josh (51Zl) accompanied by a Vegetarian Biryani (31Zl).
In addition to a 300ml bottle of Sparkling Water (5Zl) I was drawn to the Lemoniada Classic (12Zl), home-made lemonade with the promise of Ginger. The palate needed a good cleanse after four days of potent hops.
Mein Host took the Order. On showing him my stock photo of the – Offending Vegetable – I verified that Capsicum/Papryka would not appear in either of my Dishes. He led me to another page on the menu, a Curry full of them. Then the penny dropped, I didn’t want them!
He promised they would not appear in the Biryani, none would have been in the Rogan Josh as it happens.
Despite the off-putting colour, the Lemoniada was cool, refreshing, tasty. And indeed, there was a sense of Spice.
Howard texted, he wasn’t far away. He would arrive at 16.15 in time to become my paparazzo.
The young chap brought the Biryani which was accompanied by Raita. He then brought the Curry accompanied by Basmati. Only in Europe. I declined the Basmati, whilst I wouldn’t touch the Raita. In time, Howard would make a respectable dent in the Raita.
Vegetarian Biryani
The presentation impressed, grains of white Basmati on top of the Pilau, with a threat of Coriander and a slice of Lemon. As with my visit to Mata three days previously, I took from the pot that which I believed I could manage. Paneer was the standout, more protein, Cauliflower, Green Beans, and Carrots were mixed through the Pilau.
It was necessary to taste the Biryani before progressing further.
The Biryani was well Seasoned, the Vegetables each had firmness, so cooked as I like, no mush here. At the end, a solitary Clove appeared on my plate, however, something else was on the bottom left which puzzled. This was possibly the largest Black Cardamom ever seen. Later I studied the texture, too firm. Nutmeg? This Spice has intrigued over the decades, it’s in Hector’s Spice cupboard but is used rarely. What does it do? What does it taste like? I thought it best to play safe. If it had added to the overall Flavour of the Biryani then so be it. Hector was not for biting into this large, solid, object.
Lamb Rogan Josh
Generous strips/wedges of Ginger and a sprinkling of Coriander topped the Soupy Masala. The sign of the Oil separating, on one side of the Onion and Tomato Masala, I took to be a positive. I counted the Meat into double figures as I arranged it on the Biryani. A Shorva-esque Masala but not a Soupy Curry per se. There was a sufficiency of sauce.
Damn tasty – was my first consideration of the events here. The Masala was well Seasoned, the Spice Level was moderate. Whole Peppercorns were mixed through the Curry.
Mein Host was over to ask the customary question. I was enjoying what lay before me. He appeared to congratulate himself on having prevented the you know what appear in the Biryani.
I apologised in advance that I would be leaving a significant quantity of the Rice (not the Vegetables and Cheese) and that my mission was to avoid just – Meat and Masala.
I have described oft the Curry-Heute observation of how Rogan Josh has evolved from a Masala with added Tomato, towards something more Creamy in the last couple of decades. Last week at Raunak Raseeli – India (Glasgow), Rohit, Mein Host, challenged this, and claimed it has always had an Onion base. The menu at Yummy Punjaby lists Onion and Tomato, though the latter did not come across prominently in terms of Flavour or consistency. How much Onion had been used, why so Soupy?
Some of the Meat was decidedly chewy, not – tough – just chewy. The Lamb gave off a suitably – Meaty taste – but in doing so transformed my perception for this Curry. I had already accepted this to be a Mainstream Curry, towards the end, the term – Euro Curry – was coming to mind. A bit unforgiving, Hector. The Curry & Biryani was certainly enjoyable, maybe the subconscious had still been hoping for the distinctive Punjabi Flavours.
The Bill
99Zl (£18.56) This, of course, was for one.
I was able to advise Howard the Curry came with Rice, this saved him time in ordering. Lamb Balti (55Zl) and the recommended Lemoniada Classic was soon recorded, no caveats.
Lamb Balti
Ginger Strips, Coriander and Raita, topped the Curry piled high in the bucket. Chef was evidently trying to present a more Creamy Masala. Once decanted to the plate on top of his Basmati, Howard added more Raita. The Creaminess may have been more suited to his palate.
A piece of the Lamb from the Balti came my way just as I was finishing my Rogan Josh. The redder, creamier Balti (left) stood out. More Tomato here? This piece of Lamb was more tender than I had in my Rogan Josh. Pot luck?
Howard can always be relied upon to give a thorough report:
It’s enjoyable to have a Curry with Hector Curry-Heute, which, due to a loss of appetite during Lockdown, has not been as frequent as I would like.
The Curry itself was a decent portion with a mix of soft and chewy lamb. There was some flavour from the lamb and the sauce. The spice level was good, as was the seasoning. My overall impression would be that the Curry was almost there, but not quite. A bit more flavour from both the lamb and the sauce would have made it a very good Curry.
The Aftermath
The table cleared, I gave the Calling Card to Mein Host and introduced us. I had read that Yummy Punjaby was an offshoot of a Curry House in Singapore. Mein Host, from Delhi, confirmed that his brother had indeed established the business in Asia.
The ever increasing number of Curry Houses in Poznan was discussed, Yummy Punjaby as been in operation here for some eight months.
Hector’s travels were unsurprisingly brought into the conversation. Having been to India always adds credence. I had to ask why there was no attempt at offering an authentic Punjabi Karahi Gosht. For an instant he referred to the menu then stopped. What was there that I had missed?
Menu extracts
Karahi Palace (Glasgow) update
Karahi Palace did not reopen today, Hector was misinformed.
Riverside : Berlin, Gdynia, Lódz, Poznan
Riverside? Remember why we were here?
This tour celebrated twenty years of Riverside, but thanks the events of the past two years, this has carried over into – twenty one.
In Berlin, Mariusz Duda, Bass player, vocalist and main writer, spoke in English, since Gdynia, hardly a word. Finally, he had four nights of opperchancity to address an audience in his own tongue. The song lyrics are all in English.
First time in Glasgow it was the – Wasteland – tour, on this tour, nothing from Wasteland (2018). Instead, classics from a cross section of their albums, three of which I have: Rapid Eye Movement (2007), Anno Domini High Definition (2009), and the outstanding – Love, Fear and the Time Machine (2015). In Berlin, I only knew half of the set, however, tonight I arrived at Klub Muzynczny B17 confident I would know every note.
The venue is a section of the underside of Stadion Poznan, cordoned off to create an ad hoc venue, with a stage offset from the entrance. The result? More than half of the audience had no chance of seeing all of the band. Determination got me a spot ten lines from the front, but still far from the stage thanks to a moat. There were some fifty lines of people to my left who could see next to nothing. Klub Muzynczny B17 – avoid.
Riverside of course were wonderful. Pianoforte – may well describe their brand of Prog Rock. Some gentle intros give way to music approaching heavy metal a la Porcupine Tree/ Steven Wilson. As each song develops so they – play – superbly tight instrumental breaks, and no tedious solos.
Photography has become an issue, cameras giving up, and the shops appear to be out of stock with reasonably priced replacements. Here are my best over the first three nights, plus footers of Bariel from another Polish band – Imperator. We met Bariel last night in Lódz before the gig. He’s a mate of Piotr Kozieradzki, the drummer in Riverside, they have played together in a previous band. Bariel was on last night’s guest list, we know our place.
Bariel (Imperator)
Arriving, alone, at 19.30, the street level tables were eschewed, Hector headed downstairs. With large tables set to the rear, some reserved, I was given a small table facing the TV. I have never seen such a brutal Bollywood movie before, blood everywhere, and still the wicked uncle sang throughout. 
Curry by weight, 450gm, that’s nearly half a kilo! Alas, that should include the Masala, this was not going to be a feeding frenzy. Kadai Curry (Fish – 32Zl, Mutton – 35Zl) featured Vegetables, a bonus. However, given Polish prices, here was the opperchancity to have a Vegetable Biryani (28Zl). 650gm, well of course, huge Rice, it’s mandatory in Europe. Curry Mutton (35Zl) looked the best bet, Spicy – was agreed. Sparkling Water (300ml – 7Zl, 700ml – 14Zl) completed the Order. 
A mountain of Rice, two weeks ago at 
The aroma of something from the south of 
Tender Mutton, and giving of Flavour, always a bonus, and not to be taken for granted. The blended Masala had the – kick – that one would hope for when ordering – Spicy. 
It took a while to appreciate why I was enjoying this Curry so much. Then the penny dropped, it was the Seasoning. However, I believe the Seasoning was coming more from the Biryani than the Masala. Occasionally, I get to write the word – synergy – and here was a classic example. The Curry was decent, the Curry with Biryani was something special. The Vegetables played their part too, a diversity of textures. Serendipity perhaps also. Serendipity and synergy in one blog. When my chap asked the customary question, I was able to say – yes, I was truly enjoying this Curry. 
Having paid and given the Calling Card to the chap who had served me, another chap, who had acknowledged me downstairs, appeared at the counter, clearly – Mein Host. Start again. I had to congratulate him on the quality of the fayre. 
There would be no heavy duty Curry, Chapli Kebab and something with Vegetables was the plan. The Aloo Gajar Matar fitted the bill. I asked if Fish Pakora was also an option, this was confirmed. No Bread, none was necessary.
The young chap, whose name I should have established by now, assembled the Fayre. A Salad with Pickled Chillies and sliced Green Olives, was accompanied by two Dips. A feast, but where to start? 
Salad, the Chilli Dip and the Chaplis kicked things off. These Chicken-based patties are all about the Spice and Seasoning, hence they punch above their weight in terms of Flavour. I cannot see me visiting 
Seven large pieces, more than a Fish. The fresh Spicy Batter shrouding the Haddock, always tasty, is there better served anywhere? 
Potatoes, Carrots and Peas, a Vegetable Curry, but not the classic which also contains Green Beans and Cauliflower. I started with the Carrots, and as expected, there it was – The Yadgar Taste. They have denied that Carrots are the key ingredient to create this, yet I keep returning to this theory. 
The Coriander Topping and cooked in sliced Green Chillies added Flavour and a kick. The Masala appeared to be mostly pulped Carrot. The Yadgar Taste and a Big Kick, this was a fine conclusion to my day of – not – going out for Curry. 
The Bill
Raunak Raseeli India (10 Clarendon St., Glasgow G20 7QD) was 
The food arrived, my two Dishes had different Toppings, Rohit knew which was which. Was Hector being tested? I started with the one which I took to be the Laal Maas. Once a regular on the Specials Board at 
I counted six pieces of Meat, two of which were appreciably larger, as I arranged the Meat and Masala over half of the Rice. Ginger Strips and a threat of Coriander topped the viscous Masala. The Masala appeared to be Tomato-rich which is how it was at 
The Spice registered, not OTT by any means. The Seasoning was right up there, this was a Curry to savour. Spice can hit the palate hard, it’s unusual for the Flavours to do so to the same extent. This was a seriously powerful Curry, well flavoured, intense. A moment perhaps to reflect upon the plates of total blandness that have been served up to the Hector over the decades. 
On seeing a couple of pieces of sliced Green Chillies cooked in, hence I waited for Marg’s usual declaration. For once it didn’t come. This size of pot would suit Marg, I insert this here to justify what follows later. 
The Keema looked decidedly crowded in the pot with the Peas, the sprinkling of Coriander and even Potato reported. There was a definite moistness here, but authenticity had been maintained, this was not a Soupy Keema. 
Syboes topped this Curry, the Masala had a similar texture to the Laal Maas but was paler in colour. This was possibly even more Tomatoey and had a hint of Creaminess, so, somewhere in the middle of both Rogan Josh camps? 
I took the remainder of the Rice and basically started over. Once more, six pieces of Tender Meat were present. I thought I was safe having bitten into a Green Cardamom, but no, a second got me too. This Curry was appreciably mellow, and as a comparison with the Laal Maas is inevitable, far less intense. 
After yesterday’s sublime 
I have often questioned the quantity of Rice served in European Curry Houses. Yesterday I managed every grain, today I would accept defeat from the start due to being earlier in the day and having two Mains. 
Topped with Fresh Coriander and Ginger Strips, was the centrepiece – the half Herb – half Root – something aromatic – which Shahzad showed me on 
The Dry Herb Topping puzzled, I should have asked. With Fresh Coriander on the Qeema, why put – dry – on the Aloo Gobi? It didn’t look like Methi being still on the stem, which we do not eat. 
Shahzad took a seat at the adjacent table, conversation was ongoing throughout my time of eating. The Mince did not taste of Lamb and was too dark to be Chicken. 
Fine as the Beef was, it was the Potatoes that were giving off the most intense Flavour, as they should having sat in the Masala. The Peas were firm, disturbingly so, not Birds Eye then? This post is turning weird. 
The Cauliflower, served a bit soft for my liking, gave off a remarkable amount of Flavour. Cumin was noted then a blast of Aniseed. The Potatoes, on both sides of the plate, were perfectly cooked. The bits that had been sat with the Mince gave off the greater depth of Flavour. 
I had to decide when to stop, how much Rice to leave, a few Peas also. Overall, a satisfying meal, Desi Fayre, but not at the same level as yesterday’s 
In recent years, September has been – 
Discovered by chance one evening in 2018, after I had eaten, 
It was 18.30 when Dr. Stan, Mags and Hector entered 
Mutton Karahi (€8.50) is what Hector was after. As has been declared previously, it may be Mutton on the menu, but Beef is served. This is freely admitted, not a con. Mags would follow Hector’s lead. Spicy – for Hector, – Medium – for Mags. Dr. Stan ordered Qeema (€8.00). Three portions of Plain Rice (€3.00) completed the Order. No drinks, we needed a break. 
The Rice was a sensible portion, plus. I would surprise myself and manage every grain. 
No Toppings, the Herbs and sliced Green Chillies had been cooked in. The Meat to Masala ratio looked perfect. I counted into double figures as I arranged the Karahi over the Rice. The appearance of the Masala reminded me of 
I had asked for – Spicy – indeed this was, but not to a level that could cause distress. The Seasoning felt on the low side initially, however, as I ate, so this revealed itself. Earthy, Peppery, was noted. 
Moments like these are rare, marking another definitive – Wow! Even by just looking at the above photo, the quality oozes from the screen. I cannot believe there is another Curry House in 
Actually, Aloo Keema Mutter, though the Potatoes were not prominent. Again, the Herbs had been cooked in, Oil collected on the periphery. This appeared to be an authentic Keema. 
Instead of his usual – Mmmmms – this evening, Dr. Stan uttered more – Aghs. 
The Aftermath
Dr. Stan, Mags and Hector were monitoring events back home when the news broke. We shall always remember this visit to ‘t Brugs Beertje (Brugge). 
Earlier in the day, Mags joined Hector at Restaurant Kulba Kabul (Wondelgemstraat 11, 9000 Gent, Belgium). Having checked out 
Karai van lams vlees (€25.00) was ordered, a meal for two with Bread and Salad included. 
Two plates were brought, each with a pile of Meat and a Salad on the side. Two baskets of Bread also, not Naan, but something much more risen. Sadly the wonderfully soft Bread was not served hot. 
The quantity of Lamb was impressive. Sucky Bones stood out, this was going to be a challenge. The Tomato-rich Masala appeared to have been poured over the Meat. One accepts that the Meat and Masala can be cooked separately, that is how I prepared my recently successful 
The Masala may have contained Spice, but there was no heat whatsoever. Had the – 
Two young mothers with prams entered in the middle of our visit, acknowledged us, and made a comment of approval when they saw our food. That was it, none of the new staff arrivals or the chap who served made any further interaction. It was time to pay, and go. 
When in 
I took the metro north from Antwerpen-Centraal, Iman Hallal (Diepestraat 101, 2060 Antwerpen, Belgium) was again the destination. A simple Curry Cafe, this is Hector’s type of venue. Arriving at 13.30, I was the only customer for the next hour. 
For €9.00, this was quite a spread. A Grobschnitt Salad, and Raita would add to the Diversity. The Naan was a sensible size. With burnt blisters forming, the Bread had risen in the places where the perforations had not restricted this. 
This is a Desi Korma, no Coconut or Cream here. The blended Masala had the distinctive look of authenticity. The Lamb count was into double figures. Today, the Lamb was suitably Tender, 
I tipped the contents of the karahi on to the plate. I considered making a plate of Curry and Salad, then changed my mind. If nothing else was achieved, I got to admire the efficacy of the Masala, a traditional Curry. 
Finding Curry in 
Lamb Kofta Curry was mentioned in the Mission Menu (€69.50), that was it. What is Desi Pulpo (€15.00) about? Rubbery Indian Cuisine? This and other Dishes mentioned Butter, there was no sign of an actual – Masala – in the rest of the Fayre. The description for Oh My Gobi (€9.50) reads like an abuse of Cauliflower, and belongs on another menu. 
Where’s the Curry? – I asked the Boss.
Your menu is garbage – I did say – good luck. 
#14? – asked the waiter.
I counted seven decent sized pieces, plus a tiddler, as I arranged the Meat on the Rice. The Masala was that of a classic Curry, blended with an oily sheen. The actual quantity of Oil was minimal. 
The Lamb was suitably Tender and gave a – kick – back when eating. For the price charged, some more pieces would have been welcomed. 
When I describe this Curry as – Mainstream – this is quite a compliment. In the early days of Curry-Heute I had some decidedly bland, Soupy Curry served to me in Belgium. Blandness seemed almost mandatory. If Royal India is representative of the current Belgian Curry scene, maybe things are improving. 
I had already given the Calling Card to the chap towards the end of my meal. He was ready to chat some more when I went downstairs to pay. He too was disparaging about Mission Masala, and worryingly thinks 
Raunak Raveeli India (10 Clarendon St., Glasgow G20 7QD) has been open for about a year, Mein Host – Rohit – told me this afternoon. Somehow, Hector was only made aware of its existence in the past few weeks.
Despite Maryhill Rd. selling a disproportionately high quantity of Takeaway Curry in Glasgow, there are only two Curry Houses in which one can dine: the former 
Hector was the Lone Diner this afternoon. The menu was on the table. Raunak Raseeli India is another in the ever growing number of so called – Tapas – restaurants. My reaction is always – small portions, disproportionately high prices. Sharing the kilo is Hector’s style. However, if Curry-Heute is to maintain a comprehensive coverage of Glasgow Curry, these places have to be visited. 
I decided that two Dishes should be within my capacity. Delhi Style Lamb (£7.95) is on-the-bone and also features Potato. Fish Masala (£6.95) should also reveal the efficacy of what is available. The search for the ultimate Fish Curry in Glasgow continues, 
On seeing the Curry, I knew I should have ordered Rice. The Naan, served in five pieces, did not impress. Greasy, not risen, not puffy, this was as much Puri as Naan. The lack of girth reminded me of my own attempts at cooking Naan. I managed four of the five pieces. 
A big Sucky Bone protruded from the Masala, this was a good start. I would find four large pieces of Meat, three of which were on-the-bone. I considered emptying the pot on to my plate, but kept to my norm. This would prove to be an error. 
An orange Masala, slightly Creamy too, so markedly different from the above. I found four decent sized pieces of Fish when I raked around. The White Fish retained its integrity, Tilapia, OK, I asked. There was a Sweetness from the Fish which did not suit the Hector palate, add the creaminess, and this was not the Fish Curry that Hector dreams of. 
Rohit asked the customary question. I recognised that I had two different Curry experiences, and praised the Lamb. Lamb on-the-bone is always welcome. 
The Aftermath
