Happy New Year to all readers of Curry-Heute which will soon be entering its fourteenth year, a lot of Curry, a lot of writing. A special mention to Curryspondents who were in touch: Doug, Archie, Ayaz, Zaheer and Tom, plus continuing thanks to Neil who proof reads these pages.
With Lord Clive and Lady Maggie of Crawley resident, there would be Curry-Heute. Having not been to Karahi Palace (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ) since last year, where else would Hector celebrate Curry-2023#1? Marg drove us to Tradeston, carefully avoiding the football traffic. (What were those Subs all about?) We arrived at 15.20, and being a public holiday, parked right outside Karahi Palace.
We took the window table such that a fan heater was able to do the necessary. Having spotted Marg’s photo on a certain social medium, Ayaz, Mein Host, referred to this as we exchanged season’s greetings. For those who missed it, here’s your opperchancity. Hector has a new camera, cheap as chips, we’ll see how it fares.
A quick glance at the ready Curry, Chicken Keema stood out. Ayaz confirmed that the (Lamb) Keema Mutter was not ready. My fellow diners took the Mince option: Spicy – Chicken Keema (£8.50) for Clive, less so, for Maggie, and for Marg, Mince Poori (£7.00).
Having had the Karahi Lamb (£12.00) here a mere three days ago, it was time for the grand alternative: Spicy Lamb Korma (£10.50). With the Mushroom Rice (£5.00), this has once again become Hector’s favourite Glasgow Curry. There is a differentiation between Curry and Karahi, fear not, mountains of Lamb in Minimal Masala should hopefully continue to appear aplenty in these pages.
The Mushroom Rice portion is way too large for one, Maggie was keen to share. Two Chapattis (£1.00) completed the order. One was really enough, one and a half would be ideal. Will 2023 be the year of – the half Chapatti?
Ayaz brought a jug of tap water. Last week I didn’t touch this, today, I can report no chemical taste. Glasgow tap water should be tasteless.
Ayaz and his new assistant got to work. After an appropriate time, what must be the hottest food served in the city was brought to the table. Here is the joy of this humble establishment, cooking food to order and nothing is left to sit, waiting for the other components to get ready. Teamwork.
Two substantial Chapattis, halved, were presented. Last Friday I marvelled once more at the quality of Chapatti served here. Today, I had a half, to wipe my bowl essentially. The Mushroom Rice was the focus of the accompaniments. With fresh Mushrooms, this is Biryani quality, tasty in its own right. Maggie was well taken by it also.
Spicy Lamb Korma
Served with a comparatively Soupy Masala, this needs Rice. The ratio of Masala to the half portion of Mushroom Rice worked perfectly. Moist Rice throughout, even allowing for my dipping with Chapatti.
Once the nine pieces of Meat were arranged on the Rice, so I then spread the Masala. The mindset had to be switched to – Curry.
Magnificent Lamb, served on-the-bone, as is the only way at Karahi Palace, and with a sufficiency of sliced Green Chillies, the Spice Level was right up there. The Seasoning was perfection, as a consequence the full Desi Flavours flooded across the tongue, the Citrus was there, what a Masala.
Peppercorns were in the mix, from the Masala or Mushroom Rice, hard to tell once all was on the plate. The Rice truly plays it part in this royal combination, the Mushrooms add Diversity, for Hector, this is Curry Heaven.
I suppose diners could take half the Mushroom Rice away if dining alone. This is not to be missed.
Mince Poori
This creation makes its first appearance in Curry-Heute. The quantity of filling far surpasses the Chicken Tikka Puri previously posted. This Chicken Keema Puri was a meal, and one which I suspect Marg will have again. A Puri is surely so much more than a Chapatti, her customary accompaniment, and sweeter, Marg does – sweet.
First Curry of the year, Marg’s initial reaction maintains: this is Spicy!
It was larger than expected a full portion of Keema with a side Salad.
Two Dips had also made their way to the table.
A good flavour with a wee kick. The Bread was fluffy and went well with the meat.
Chicken Keema
Meanwhile, across the table, Maggie was questioning – medium Spice. Clive’s Keema had added sliced Green Chillies, presumably Maggie’s was as on display. Whilst the Mushroom Rice did temper the Spice in the lesser Keema, Yoghurt was called for, a Mint Raita was presented. All was well.
My first ever Chicken Keema – began Clive – very happy. Asked for Spicy, not unbearable, at the right level for me. The quantity was right, had it been three times as much, I would have eaten it.
Once Maggie had recovered:
The Mushroom Rice was tasty with whole Mushrooms in a big portion. The Chicken Mince, lots of, loads of, flavour. The Chicken Mince was both hot and spicy for a medium, hence yoghurt was requested and delivered, I ate too much.
And she didn’t order a Starter!
Lord Clive and Lady Maggie never leave Glasgow feeling hungry.
The Bill
£41.50 Four fed, for a tenner a head.
The Aftermath
Hector hates selfies, Marg loves them. For the sake of harmony, here we go…
On 
I took my favourite spot in the empty seating area. The usual order was recited: Karahi Lamb (£12.00) and one Chapatti (£1.00). A jug of tap water was brought, this I did not touch.
The Delivery Chap was sampling the fayre on display between orders. It was only later I saw a third staff member, a new assistant in the kitchen. 
The thought of never having this, as cooked at 
Lamb on-the-bone, as soft as Lamb can be and full of Flavour. The Chapatti was used to scoop up the Tomato based Masala. What a Chapatti, a standout today, light and fluffy, one can take this for granted, perfect. 
Given what is now being charged for a kilo of Karahi Gosht, this portion was still excellent value. There was no stress involved in eating this Karahi, minimal bones, one sucky. Somehow I ate this Curry quicker than normal, at the end, still hot food. The final Curry of the year, what a way to end.
That Mags and Dr. Alasdair need a break, having entertained their hordes, is understood. Free accommodation and more importantly, abundant heat, is not to be declined in these times. Due to Covid, it is three years since Marg and Hector engaged in this ritual, however there was a – 
The Spice mix, powders and whole, was assembled on xmas eve and taken north. The fresh ingredients were purchased this morning at Aberdeen’s foremost Asian grocer – New Spice of Asia – on John Street, next door to the former source of the finest rowies. What happened to them? 
Some twenty years back, whilst shopping at KRK (Glasgow), I was told to always taste a Coriander leaf at the point of purchase, else – one might go home with Parsley. Mags was on the case, alas there was no Coriander to be bought in Carnoustie. Friends and family were consulted, driving to Dundee/Arbroath was dismissed. Not the end of the World. 
The Potatoes, locally sourced, were cooked separately, just in case they were resistant. On an induction hob, everything seems to takes three times longer to cook, just saying. Gas is king, if one can still afford it. Before these were added, it was necessary to remove the excess liquid, mostly water. Three of these bowls were ladled off in order to create something approaching presentable 
The Turkey Balti had magically turned – brown. Methinks the Garam Masala had found its way in here too. Making a Curry with precooked Turkey has its limitations. Brown Turkey Meat, cooked from scratch, can give excellent results, white Turkey not. With minimal Spice and Seasoning, this was what it was. 
Carol asked me if I thought my 
The usual noises were made around the table. There were no – wows – none deserved. Such was the quantity, much was left over. Competent 
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 
As Abdullah would later inform us, Travancore is the third business to occupy these premises since 
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). 
Marg stuck with the customary Sparkling Water, a 330ml bottle (£1.95), whilst the chaps had draught Kingfisher (£4.65). Having tagged 
The Chapattis were in the proper, traditional style, no Wholemeal Flour here. Perhaps smaller than a Glasgow equivalent, two proved to be appropriate. 
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:
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. 
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. 
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 
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. 
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. 
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 …
