Yesterday was Ferragosto, August 15, the date when many businesses are closed in both Hellas and Italia. Yes, it is the height of the tourist season. Last night, Marg and Hector stumbled upon Asian Restaurant & Pizzeria – Cucina Indiana (Piazzale Enrico Dunant 67, 00152 Roma RM, Italia). This Curry Cafe, at the south western extremity of Trastevere, is down a ramp, out of sight, and is certainly not a Curry House that had shown up on any prior research.
In we went, to check the place out. A large group of Asians occupied most of the main dining area, a private party? Apparently not, but this is evidently where the – Indians – eat in Roma. A young chap was keen to engage us, the Cuisine of Kerala is served here, we were informed. Chettinad? – I asked. There was a smile, recognising my knowledge of this South Indian Curry, but not on the menu. It was established that Asian Restaurant is open all day, every day. We promised to return, more Pasta was the plan for the evening. Spaghetti four nights in a row, I kid you not.
Marg and Hector have left Athena and are in Roma, en route to? Today we made an excursion to Villa Adriana, the very same Hadrian who required a wall isolating Scotland from the rest of – civilisation. I assume this made the rest of the World feel safe. Bus H took us from Roma Termini to the southern end of 
Trastevere. The tram line to Trastevere is closed, dug up in parts, I can find no more information on this. We arrived at a near empty Asian Restaurant at 17.10. Two Indian nuns were getting tore in to their feast, not one piece of cutlery was being utilised. Their photo I couldn’t take, however, here’s a photo of a charming Filipino nun we met en route to Villa Adriana. This must be a first ever mention of nuns in Curry-Heute:
Drink! Feck! Arse! Girls! – Nuns!
Having been given the pictorial Takeaway menu last night, I already had an idea of what I sought today. The Mutton Curry (€6.00) looked serious, the Parotta (€1.00) appeared to be the much sought after white – Malabar Paratha. Marg would take a leaf out of Hector’s book and order the Fish Curry (€5.00). At these prices, a Veg. Biryani (€5.00) seemed better than ordering – White Rice. Finally, 1.5l bottles of Coke/Fanta/Sprite were being served at €1.50. An honest price and therefore not to be passed up.
The young chap we spoke to last night had good English and was exuberant. The waiter today was decidedly formal, The Order was taken, no enquiry as to how we found ourselves in this establishment, which is certainly off the beaten path.
The nuns departed, there was even a smile in my direction.
Should the Hector be worried?
I took the photo of the end of the room where they had been sat. More customers arrived, Indian of course.
When the chap brought the food, expectation levels were raised further, this all looked wonderful. Behold the White Paratha, as served at too few venues I know of in Scotland. As ever, it was small.
The softness, was present, the subtle flakiness, excellent. I was tempted to order another immediately, we had more than enough food in front of us.
Veg. Biryani
The Vegetable Biryani was topped with a Poppadom, Marg would have this. On the edge of the plate was a spoonful of something unknown. We took plates of Rice from the mound. There was plenty to share, more, but not an excessive amount a la mainland Europe. Oh, we are in mainland Europe.
A solitary Green Chilli, Cauliflower, Courgette, Carrot, Potato and abundant Khadu were present. In time we would uncover Cinnamon Bark and Green Cardamoms. A plate of Raita was also provided – for the Biryani. Potentially a meal in its own right, the perfect accompaniment, adding a diversity of Textures to the overall meal, just the way Hector enjoys his Curry.
Mutton Curry
The Meat was piled high in the bowl, its volume meaning the brown Shorva would in no way be excessive. Shorva yes, Soupy Curry, no. On decanting, there was a further moment of joy when I realised that the Mutton was on-the-bone. This is a rarity in Europe. I arranged the Sucky Bone on the pinnacle of my assembly, surely this was going to be a memorable Curry.
The distinctive Flavour of Mutton registered, a good start. The Seasoning was there, the Spice was initially modest until I dared to eat the whole Green Chilli. This upped the level significantly. The overall Flavour came under the all embracing – earthy and distinctive.
This was something quite different from the norm. Hector-the-analyst was called into action. The Masala was too thin to have been Onion based let alone see a Tomato. Gravy – might be apposite here. Alarm bells were ringing, I’ve encountered this a few times, Thankfully, – Bisto – this was not, but what was it?
Having experimented with – Laziza – packets of mixed Spices, there is a distinctive – packet taste – that results. Today’s Curry felt as though it was partly along these lines. However, given the Whole Spices used in the Biryani, clearly Chef has access to the real thing. Maybe this was simply a South Indian Curry without the usual Coconut and associated Smokiness.
Let’s not have the analysis spoil the Curry. The Meat was beautifully Tender, separating it from the bones was completed in the time honoured fashion. The pile of bones accrued. The Mutton had absorbed the Spice, there was even the look of a Spicy coating.
There’s more. I sampled the Chutney-like stuff which accompanied the Biryani. Pickle! Oh yes! Start again. As Marg was taking care of the Raita, so I dealt with the Pickle. Mixing this in to the Shorva soaked Rice added another dimension to the Flavour of this meal.
With the Rice and Vegetables, a meal and a half. Then there was the added pleasure of wiping the Curry bowl with the Malabar Paratha. This Curry was a grand experience.
Fish Curry
This Curry was markedly different. Here was a recognisable Masala, complete with an Oily residue, therefore closer to what one expects. Nigella/Onion Seeds were mixed in along with a cooked single Green Chilli. Three large pieces of Fish sat in the Masala. The Fish was on-the-bone, at least there were no eyes staring up at Marg. Another piece of something that was not Fish was scrutinised, Ginger. Why serve Ginger in this manner, surely it should be finely chopped and mixed through the Masala?
Marg’s assembly of Curry and Rice was markedly different from my own.
Smokiness – was Marg’s first comment This is what I anticipated, a good South Indian Fish Curry taste. I wiped a bit of Paratha in the Masala, Smoky this was not. This had the classic appearance of a decent Fish Curry, but was puzzling us both. What were we tasting? In the end I gave up, let’s just say the Flavour was unique.
A different flavour – began Marg – earthy, with pieces of Fish, on-the-bone, making it fiddly to eat. I enjoyed the Vegetable Biryani with the yoghurt.
Both of us enjoyed our Curry. A return visit is certainly on the cards. With their own niche in the market, this venue should continue to do well.
The Bill
€18.50 (£15.59) Appreciably cheaper than eating Italian.
The Aftermath
I presented the Calling Card and showed the Curry-Heute website on the ever so reliable Oppo. Once again I mentioned – Chettinad. I had the feeling that this was one of those conversations where the recipient was simply smiling hoping the conversation would soon end.As we departed, so we noticed that there was a railway line running under the glass floor. Why did this create a sense of deja vu?
Ma Che Siete Venuti A Fa were showing the match from Glasgow, another big night in Europe.
Menu extracts
Kofta Anda (€4.50) was ordered, this includes the Pakistani Roti (€0.40). Marg mentioned Chickpeas, once again I dissuaded her. We didn’t spot Samosa on the menu, but the waiter confirmed they were available. Samosas for Marg. 
My food came first complete with a plate of Salad and Raita, again inclusive in the price of the Order. 
Two Kofta and one hard boiled Egg as in the model experienced at 
Consequently, the first dip of Bread in the Masala was another wonderful moment. The sprinkling of Coriander appeared modest. The blast of Herbs took me aback, if Wednesday was excellent this was something else, another – Wow! The Spice, Seasoning and Flavours were all spot on. I would encounter a Black Cardamom and solitary Black Peppercorn, whole Spices, the sign of quality.
Two Vegetable Samosas were smothered in Yoghurt and Ketchup. There was a Salad in there too, plus something that would finally change my opinion on whole Chickpeas. 
The Chickpeas were shrouded in a Mash which I initially took be mashed Chana. However, I note on the menu, the presence of Daal Chana (€3.50). This was certainly what was smothering the Samosas, remember them? 
Marg used the Raita as an accompaniment more than the Yoghurt. With the small Salad on the table, plus what came with her Dish, Marg was well served with Vegetables. The Samosas were almost incidental:
It’s a couple of years since Marg and Hector sampled the fayre at 
As we entered at 13.00, there was a smile of recognition from Mein Host:
The menu was brought. Shockeroony, the prices had gone up, a whole Euro on every dish, or 20%. In other words: what I consider to be the actual rate of inflation. This modest increase also shows why the lesser paid do not want % increases, but flat rates. 
With fewer tables on the ground floor, I managed an uninterrupted view of the counter and the Bread chef, busy rolling out the dough. Soon, the waiter was assembling the array on the table. 
A Salad, once again featuring two large Pickled Chillies was accompanied by a Raita. Today I thought the better of having the Chillies. The Bread arrived, a pair, light and puffy, what were these exactly? Turning crispy as they cooled, not a Naan. And not the wonderfully soft Pitta/Naan crossover I have particularly enjoyed here previously. Was this the actual Pakistani Roti? Whatever, they are not listed on the menu, and are inclusive along with the Salad and Raita. Fancy paying for Salad. 
A decent size, two was sensible. By the time Marg assembled the Salad and drizzled the Raita, she had a veritable plateful, and all for €2.00. 
Two Kofta and one hard boiled Egg, yes one Egg is …
The burst of Flavour from the Kofta took me by surprise, this was intense. Well Seasoned with a Cumin aftertaste – was recorded. The Masala gave off a hint of Citrus. I couldn’t tell if this was already there or was a consequence of Marg’s exuberant squeezing of the Lemon over the Salad, and everywhere else. The Shorva of course had its own distinctive Flavours, therefore when taken with the Kofta, created a flavoursome synergy and a huge blast of Spice. Once again, Hector’s throat was registering serious Spice. I have often wondered why the Egg features, today I may have come to realise why. The Masala and Egg offered respite from the Masala and Kofta combination. 
Between us, we managed only one Roti, once they turn crispy, the attraction has gone. However, the initial Bread and Masala was also a pleasure worth experiencing.
The Bill
Twelve hours in 
With so many choices in the area to the north of Psiri, I decided that having had the 
Call it a Pakistani Roti if they want, the Bread in these Curry Cafes always impresses. A Naan by any other name, two were brought. Served whole, hot, light and fluffy doesn’t even begin to describe the wonder of this Bread. We both ate more than was sensible given how much food was on our plates. 
Lots of green and white, after last night’s footay score, I wasn’t bothered. The Cucumber was buried, maybe not living up to the pictorial grandeur of the menu. Green Olives, with stones in, as expected the cheaper bitter variety. Marg’s verdict:
The Cinnamon Stick stood out in the Masala, its powerful aroma noticeable as the karahi was placed on the table. I counted the Meat into double figures. The Bone count was not excessive, the Sucky Bone was a joy. 
Dipping the wonderful Bread into the clearly Tomato-based Masala, there was an explosion of Flavour on the palate. Large Green Chillies had been sliced and cooked in. When the more Oily part of the Masala hit the back of the throat it took me back to the – rawness – of Glasgow Curry in the 1960s. This Karahi was taking no prisoners.
Towards the base of the melange, I found strips of Onion, however, these were way outnumbered by the sea of Tomato Seeds. Pure Punjabi Taste – the front of the menu declares. I concur.
With – The Company – due to meet at Koelschip Yard this Friday afternoon at 16.00, there was the opperchancity for a 15.00 visit to 
Arriving early, I took the booth table at the far end of the room. It has been a while since I sat here, my usual spots were taken by people waiting for Takeaway. This was a significant feature of the visit, at one point a family took a table, weans running wild, they were not dining in. Eventually the mother had the wherewithal to rebuke the weans before taking them outside. Strangely, another family took up a major space mid room. They appeared to order, the table was set, moments later, they disappeared. I’ll never know what happened there. 
With the Chilli Sauce, the Chapli has become a Hector must have at 
Seven large pieces of Haddock were cooked in a Spicy Batter with traces of Coriander. It looks so simple, and Yadgar’s is the finest example of the genre ever encountered. When Naveed brought a pot of the heated Chilli Sauce, Hector was in his element.
It was time to address the Salad, the Spiced Onions and the Pickled Chillies were the standout. The Fish was beautiful, and most importantly, tasted of – Fish. This one can never take for granted. The Spice Level of the Batter was not demanding, it’s all about the Flavours, subtle. The Pickled Chillies rattled the palate. 
Five Chicken Wings were presented, significantly larger than one generally encounters. 
Topped with Mint Leaves and containing slices of a Citrus Fruit, the multicoloured Rice had a sufficient level of moistness. In Glasgow back in the 1970s, Biryani was always served with a Curry sauce. I hope we have been weaned off this. 
The Citrus looked too small to be Lime. Was this the Shatkora which I first encountered at 
Two large Wholemeal Chapattis, delightfully light and thin. I hadn’t planned on having Bread, the gap had rejuvenated the appetite. 
I love this, and to the best of my knowledge it doesn’t appear often enough in the Daily Specials. The Spice Level was brutal, some may have struggled, not Hector. The Chapatti tempered the Spice. The classic 
offered different Textures. Then there was the Masala Mash itself, a fourth entity, the motherlode of the Flavours. The Flavours, the Spice, the Seasoning, did I mention how Spicy this was? I should be here every time it’s prepared. With Meat and Fish to start, this Sabzi Curry is really all one needs thereafter … writes the man who will no doubt order Karahi Gosht next time out. 
Meat and Potatoes in a Shorva, this is how authentic Aloo Gosht is served. I’ve no doubt had it here in the past when on display. I enjoy Shorva when appropriate. This is Mags’ favourite Curry. It’s what she always orders, the antithesis of Hector’s preferred Dry-Thick Masala. 
Just the right heat – I was told – Lamb so tender it melts in the mouth, well worth the wait.
The Bill
Curry was the last thing on Hector’s mind. Enough already. When The Man from Bradford assumed Curry-Heute, Hector initially declined. 
Ricky had Kofta in mind, not available today. Kofta is on the menu, I’ve never seen it in all my years of visiting 
How many times have I reviewed this? Certainly more than any other Curry, anywhere. Ginger Strips and Coriander sat atop the Meat and Masala, a good lake of Oil was collecting on one side of the karahi. I decided to return to the norm and eat directly from the karahi, no decanting to the plate today. 
As is the way at 
In the time leading up to the birth of Curry-Heute, 
Corstorphine on a Sunday morning, where else would one expect to find the Hector? After our overnight stay in Carnoustie where enough Curry had been presented to fill a significant percentage of the population, Marg was due at Peffermill for hockey, what else? 
Entering Pranha at 11.15, I was surprised to find two tables already occupied. I was shown to a booth by the waiter and given the menu. 
The side facing me was the Breakfast Menu, available on Friday, Saturday and Sunday. Apart from the Desi Omelet (£6.50), the listed fayre was too European. Hector was here for Curry, turn over. 
The Lunch Menu was decidedly snacky, and nowhere near as interesting as say Glasgow’s – 
I asked for the Main Menu, request declined. I was told that the Breakfast Menu operates until noon, the Lunch Menu thereafter until 5pm. 
… and so a bus was taken from 
Mr. Khan, Mein Host, recognised me and gave his now customary greeting. Another chap was also serving, possibly the missing generation between Mr. Khan and his grandson who often serves. 
Lamb Bhuna (£9.65) had yet to be tried, Vegetable Pilau (£3.45) would accompany. I noted that the prices were the same as my last visit in April, and last year for that matter. On relaying the order I gave 
By UK standards, this was a huge portion of Vegetable Rice, easily enough to share. I knew I was staring defeat in the face as I decanted a portion to my plate. 
The Masala was suitably – Thick, I will admit to having seen a drier Bhuna, but this has become a rarity. This was certainly not the Shorva-esque Masala which featured in 
The Lamb intrigued. I would find the entire spectrum of Textures from Soft, through Tender to Chewy. The joy of topping up – The Big Pot? The Meat was bursting with Spice, a definite – kick – here. The Masala was thick enough not to disappear into the Rice. The Rice therefore was the perfect accompaniment to this Curry. Did a bit of Paneer find its way into the Rice? 
In time, the Bhuna was, of course, finished. Some Rice had to be set aside, then there was the Rice which hadn’t even made it on to my plate. 
Please bring a dish – was the request received late on Tuesday night, the event, Julia’s Scottish wedding reception. Hector has been taking Curry to Carnoustie whenever invited to stay over with Dr. Alasdair and Margie, mother of Julia. Curry for ten has been the norm, this time, treble that. Why take a – Dish – that only provides a Soupçon for those at the front of the line? 
The Chicken Thighs brought the mass up to near the brim, more Coriander!
Two large containers were driven north. Those who had enjoyed my previous efforts discreetly asked what I had brought, there was a presumption. Around 19.00 I was brought into the kitchen. My promised big ovenproof pot had been hijacked, the reheating would be on the hob, stirring, not good for Chicken. Marg took over, I chopped even more Coriander, this time for – foliage.
Moderately Spiced and well Seasoned, first boxes ticked. The Chicken had released its Water and so the Texture of the Masala had suffered. Some of my beautifully Blended Masala was approaching an Oily Shorva, not the end of the World. The Rice soaked this up. The Whole Spices had worked their magic, the Potatoes had not absorbed as much Flavour as hoped. So much for Baby Potatoes! 
My plateful also included a Soupçon of a rather superb Korma. Rich, Creamy and Nutty, this was quite a departure from the Coconut laden nonsense one usually encounters. I believe this was a la Fiona, who also served this 
Lord Clive of 
Four large pieces of Pakora formed the 
Having completed our nibbles, Mr. Baig, Mein Host, joined us for what Marg would later describe as the longest conversation we have ever had. Price rises formed the major part of the discourse. Cooking Oil, without which there can be no Curry, has doubled in price this year. I had to mention the Tawa Kirahi. Mr. Baig explained that the increase was also down to the rapid rise in the cost of Meat. He had hoped to bring this back down again, however, the imminent rise of gas/electricity will probably prevent this. He did reveal his current energy bill and what he is expecting to have to pay next year. The number of customers needed to support this can be calculated, meanwhile he admitted that trade is slow, people are still not coming out as they did pre-Covid. 
Behold the larger karahi! The Curry was topped with the most Coriander I have seen for a while. The light brown Masala was exactly how I hoped my Methi Gosht would be served. Clearly, 
I was surprised that the first thing I could identify was the root 
Once more, the large karahi and the Spinach not overdone. The portion included two hard boiled Eggs, one egg is un oeuf at 
A Kebab and and Egg – is how Clive described his Curry – the meatballs were the highlight. Lots of flavour, spice level just about right. It was temperature hot when delivered. The hard boiled egg just made it more interesting.