Having sampled Curry in Tooting over two days earlier in the week, it was back to – the city. Dr. Stan announced that he would join Hector, Lord Clive and Lady Maggie of Crawley for lunch at The India Club (Hotel Strand Continental, 143 Strand, London WC2R 1JA). Dr. Stan brought Mags down from Hackney, this was her first visit to the former staff canteen for the Indian Embassy.
We assembled punctually for our 12.30 rendezvous. Having led the way up the stairs, I advised the waiter that we were five. The first table on the right was allocated. There may have been space on the far side of the room, but not for long. It was busy at The India Club this Wednesday lunchtime. I counted twenty on arrival, many more came, a fair cross section of society. One has to know of this place, stumbling across The India Club is an unlikely event, especially with another Curry House a few doors down.
The menus were provided, no price increase since the last visit in October. Then, Clive and Hector established – three main courses to share between two – as the means of not leaving wanting more. London portions.
Clive and Hector were therefore sharing three portions of Bhuna Lamb – Chef Special (£13.00), Mags added another portion. Dr. Stan chose Saag Lamb (£13.00) then suggested that he and Mags share a Vegetable Curry (£7.50). Maggie went for Keema Peas (£12.00) Rice for five: three Pilau (£4.00), two Plain (£3.50). There is not much of a difference between the two. Maggie added Mango Chutney (£0.60) just in case her Curry was too Spicy.
The waiter managed to accommodate the request for two separate Bills. On asking that there be no Capsicum, he informed me that this would already be cooked in. The menu clearly states: cooked in spiced tomato and onion masala, garnished with capsicum. On all previous visits I have avoided the garnish. Cooked in Capsicum, a departure. I would take the risk.
A bottle of Tap Water was ordered, hardly enough for five. Securing a second proved difficult. Warm plates were brought in a matter of minutes, sadly these would be well cold by the time the food was served. We settled down for the wait. Dosa – appeared to be the choice of many. Although alcohol is served here, two ladies did arrive with their own bottle of wine.
13.00 came and went. The waiters taking the Orders appeared not to be able to bring out the food, there was a chap for this. Those who arrived later had theirs first. At 13.15, three portions of Bhuna Lamb were brought, we had ordered four.
These sat whilst we waited for Rice and the rest. There was always the promise of the remaining food arriving soon. Rice was being shared to get things underway. It took some ten minutes to assemble all, Chutney aside, which had to be summoned later. If the food had been hot, it was no longer. Hector is used to piping hot food.
Bhuna Lamb – Chef Special
The portions are visibly small, yet I did count the Meat into double figures as I arranged the Meat and Masala over the Rice. That there was another half portion coming my way was most certainly comforting, the Hector would be fed.
Cloves registered immediately, there was a rich, earthy Flavour emanating from the Masala. This was a function of the Seasoning which was well pitched, the Spice Level was no more than moderate. The Meat was beautifully Tender, Flavoursome, but lukewarm. Indian Curry, as cooked for Indians, quite distinctive, how Curry should taste, but it should not have been presented thus.
Some of the Masala was – cold. Sending the food back would only have created further delays.
Time to address the elephant in the room. Small pieces of Green Pepper had been cooked in. The size meant – not Ballast – but their presence would cause the inevitable. Indeed, for hours later they resurfaced. Why Capsicum?
The Bhuna at The India Club usually has a redness, with visible Tomatoes in the Masala, not so today. Today’s was a darker brown, fewer Tomatoes, and we all know why.
Did I enjoy my Curry? Well of course, but it could have been so much better. My fellow diners proved to be more forgiving. Clive:
Very tasty, very tender meat, just the right level of sauce to stop it becoming soupy.
Mags, who for once was not having Aloo Gosht:
Lamb really tender, lovely heat to the sauce, would recommend The India Club.
Saag Lamb
A fist appearance in these pages, this is how the Hector likes his Palak Gosht. The Spinach had been stirred into the Masala, presumably the same one used for the Bhuna.
Vegetable Curry
They must be joking!
Potato, Cauliflower, Green Beans, were conspicuous by their absence. Instead, there was a mix of Vegetables which looked as if they had been boiled to death: Courgette, Leek, Carrots, Peas and Onions sat in the most unappealing Shorva. Yadgar (Glasgow) this was not. This Vegetable Curry I had never seen before, and hope to never again.
Dr.Stan’s verdict:
I enjoyed that, very good. I do like Saag, tender meat.
The Veg Curry was a bit spicier.
Mags:
Veg Curry a bit thin.
A bit?
Maggie had been left with little choice but to assist Clive with some of his Bhuna, such was the length of time the Keema took to arrive.
Keema Peas
One cannot help but be amused. If ever Peas had been added on rather than cooked in, then this was it. The Keema did look superb, however, authentically – Dry, no visible Oil, no needless Masala.
Maggie did report this to be more Spicy than the Bhuna then remembered her Chutney, which hadn’t arrived.
Marvellous, the Keema was tasty, was expecting it to be drier, hence the mango sauce. Right size of portion for me (she’s learning), on the warm side.
I assumed the latter referred to Spice, not temperature.
It took a while to obtain the necessaries, yes the waiters were busy, but the division of labour was questionable.
The Bill
£104.10 There is a reason why we paid in this manner.
The Aftermath
There was no opportunity for engagement. We made our way downstairs, more customers were still arriving.
Curry-Heute is all about the Fayre, décor is incidental, and service rarely rates a mention. Service not included – there was a tip, this was hardly deserved.
Day two of – The London Trip – and once again Lord Clive was happy to accompany Hector on the quest for quality Curry in SW17. A busy Lahore Spices (111-113 Upper Tooting Rd., Wandsworth, London S17 7TJ England), was passed yesterday on the trek between Tooting Broadway and Tooting Bec. Today, we alighted at Tooting Bec in the knowledge that Lahore Spices was nearer – the top end. 
We remained the only diners until around 13.00 when two chaps came in armed with bottles of wine. Wine with Curry, what a waste. Tap water for us. 
On relaying the Order to the waiter, I firstly had to establish that the Lamb Korma was not of the the common – Coconut laden – variety. I then asked for Desi, Apna, the lot. Spicy was certainly noted. 
A Modest Salad was brought to the table. This featured three slices of Tomato, Clive was not missing out. I found the Onions to be potent. 
Large pieces of Meat protruded from the rich Masala. The Oil was already collecting on the surface of the Masala, a residue would maintain. Green Chillies, which had been no more than halved, were a feature, – Spicy – had been taken seriously. By eating directly from the karahi, there would be no Meat count, yet this was clearly a decent portion. Indistinguishable from my usual Karahi, this looked worthy of a Hector.
One could not but help notice the abundant Peas. This was an authentic Dry Keema, there was no trace of Oil visible. The quantity impressed, around the halfway stage, it became even more apparent that this was a large portion. 
Clive would repeat this at the end of his meal, then added:
Dr. Bernard stated on December 31st last year – Your blog is not complete without reference to SW17. Today, Lord Clive of 
The Menu was provided, I quickly read it through to Clive, his customary Mutton Dhansak (£11.95) would be passed up, he would follow my lead. Meat Karahi (£11.95) it had to be. There was no mention of – on-the-bone – that I could see on the menu. Perhaps the Lamb Charsi Karahi (£14.95/£21.95) would be served – authentically. Note, Hector was also eschewing Fish Masala Karahi (£11.95) in favour of – Lamb. 
A Butter Naan (£1.50) and a Keema Naan (£4.95) completed the Order. No way was Clive not having his Keema Naan. 
I had to bide my time to get any photos of the room. Observing the Fayre being presented, all were having the food of the Indian Subcontinent. Unlike comparable establishments in Glasgow, Burgers and Pizza are not on the menu. How would my Glasgow Brothers cope? 
Ginger Strips, and sliced Bullet Chillies had been stirred in at the point of serving. A threat of Coriander topped the mass of Meat and Masala, no microscopic London portions here. Initially I noted the Meat as cut – small – but reviewed this as I made progress. The Texture would vary accordingly, the smallest pieces being super-Tender, the larger requiring more chewing. Well, one would hope so. 
On asking for – The Bill – it was Rizwan, Mein Host, who came over with the card machine. 
The Aftermath
Dawat, across from Lahore Karahi, opens at 08.00, whereas next door Saravana Bhava opens at 10.00, both remain open all day thereafter. 
Watan opens at 12.00.
Hector let loose in Glasgow on a Wednesday? That can only mean one thing, Kofta Anda at 
The tray with Kofta Anda was on display under the glass counter, for once I resisted the Aloo Gobi. Mein Host took the Order: Kofta Anda, one Chapatti, one Meat Samosa. I returned to my seat, at other tables the debris from two previous diners was in situ, and would remain so. There is no ceremony here, there’s no menu or prices on display either, WYSIWYG. Things are different in Govanhill, double parking along Garturk Street is also OK. MOT central. 
A chap brought a Chapatti from the kitchen, he looked around, as there was no-one else, he placed it in front of me. Large, Wholemeal, well fired in parts, this would do the job, albeit, there would be the inevitable splashes. One cannot have Rice with Kofta Anda. 
Four Meatballs, only four? 
The first intake of Shorva caught the back of the throat, Spice, Seasoning and Soupy, authentic Shorva. Desi Man! I cut the Meatballs up into smaller pieces, not necessary, but who wants this to stop in four bites? These Kofta had the required level of Seasoning, and seemed more – Meaty, one up to 
At first I thought there were two, something to do with the fold in the pastry. Hot, greasy, the Samosa was packed presumably with Lamb Mince, plus surprisingly large pieces of Potato. Had it arrived first, I would have enjoyed my first ever Samosa at 
Marg, already on the Southside, declared herself free for Curry-Heute. Such was the level of enthusiasm, Marg had secured a table at 
There was no sign of Mr. Baig, Mein Host this afternoon, though Kasif’s big brother who works in the kitchen, did acknowledge me when he passed by. 
Three large pieces, double fried, were accompanied by a Dip and a modest Salad. No Tomatoes, of course, we’ll see how high the price goes in the coming weeks. We had to make do with Cucumber, Onion, and the dreaded 
The Naan arrived cut into four pieces, well almost cut through. Folded, Marg wondered if there would be enough to share. Once opened, the Naan proved to be substantial. With a thin centre and risen, puffy, soft edges, we both had the our preferred parts. 
I didn’t, but I could almost taste that blended Masala. Marg did a Meat count, important when having the Lunch Menu. Six was the total, though a couple of pieces were toty. 
One assumes the distinctive 
The food was – Hot! A quiet 
Five medium-sized Kofta sat in the dark, Herb-rich Masala. Each Meatball was halved in order to make the Meat to Masala ratio appear more favourable. The Masala was wonderfully rich in Flavour. One assumes there was more than just Spinach in there. 
Craig and Lesley’s invitation for dinner in Helensburgh, with Hector cooking of course, has effectively been in place, for years. We all know why it has taken so long to fix the date. Usually when one receives a dinner invitation, the host cooks. However, 
Hector out on a Friday night, so pre-retirement. Alan suggested Curry night for the chaps only, and the venue: 
Alan was having Hector’s usual Order – Karahi Lamb – (£12.00) in the preferred style: extra Salt, extra Methi, with a Chapatti (£1.00). Having had this 
of Cucumber in both meant Alan was not having these. In the end, both remained untouched. When the jug of Tap Water arrived, Alan mentioned – bleach. Somebody reads Curry-Heute. As noted on Saturday, this appears to have subsided. 
Topped with the customary Ginger Strips and Coriander, the Karahi was ever so hot. Allan watched the sizzling, and realised he would have to wait for partial cooling, else he would have done himself damage. The Chapatti was served halved. We studied it then agreed it could have been made from a mixture of Wholemeal and White Flour. 
Served in a bowl, without Toppings, because this is Curry, not Karahi. Alan noted the more – Soupy – nature of the Dish also, hence the need for Rice. The Masala was dark, menacingly so. I decanted the solids and some Masala, leaving the remainder for the end game. 
Twice the price of the standard Rice Dishes, the quantity is commensurate. I had already declared that half was going home. This is a effectively a Biryani, the Mushrooms offering Diversity. The Spices in the Rice complement the Curry, this has become a tried and tested combination. 
Cloves! – registered immediately, and aggressively so. The Spice Level was distinctly high, the Seasoning spot on, for Hector. Apart from Clove, the depth of Flavour here was stunning. I awaited the possible – Citrus – not tonight. I asked Alan if he had been to 
Spicy? The Spice Level seemed to grow. On biting into a Peppercorn, I studied the Masala, none. On digging through the remaining Rice, – aha! 
An alternative favourite meal at 
A Complimentary Salad, featuring sliced, Pickled Chillies and copious Onions was presented along with the customary two Dips. Today, the Chilli Sauce was not heated, too warm outside? I accepted the can of Mango Rubicon (£1.00) which Naveed brought out. All was set. 
A plateful of Fish in Spicy Batter, Haddock is the norm at 
I’ve tried making these, but why bother when 
There was a welcomed gap before the Aloo Gajar Mutter was brought, this meant the food on the table could be eaten whilst hot, apart from the Salad. It was delivery time. Having observed the – Pearl – Cooking Oil being brought into 
Potatoes, skins on, Carrots and Peas, topped with Ginger and Coriander, sat in a mushy Masala; this is a meal in itself, and a rewarding one. It never fails to amaze me that – 
I took around half of the Vegetable Curry and set the remainder aside. I knew already that a – doggy bag – would be required. 
The remaining Fish complemented the Potatoes, Peas and Carrots. The Potatoes had absorbed Flavour from the Minimal Masala, the slight Sweetness from the Carrots added another dimension. The Peas played their part, and not just as – Ballast. This is a favourite combination of Vegetables, but certainly not in European cooking. The Spice brings out so much more from these humble Vegetables. 
I ate on, happy that I had sent half of the Aloo Gajar Mutter back for packing. I mopped up the Oily residue with the last morsels of Fish Pakora. I could have this meal every week, but as unfolds below, morally, I cannot. Anyway, as it’s the start of a new year, I’ll have to get back to the other delightful venues on Allison Street. 
12.45, Marg dropped Hector at 
Unbelievably, this was my first visit to 
The shutters were finally raised, the sunlight flooded in. When does winter arrive?
As reported on Saturday
How I missed the opening of 
Mein Host brought the menu, he confirmed that Taste of Chennai opened on Friday, the balloons didn’t last long. 
The Rice section is extensive. Today, Marg was having Rice, not her customary Chapatti (£1.50). I suggested we share Veg Fried Rice (£6.99). With Plain Rice at £2.99, this should surely be enough to share. A 750ml bottle of Sparkling Water (£3.99) completed the Order. 
The Spice Level built slowly. There was no big blast of South Indian Curry, no Red Chillies, no roasted Coconut. I was evaluating the Seasoning when finally, the Fish gave off its true Flavour. A Fish Curry that tastes of – Fish – too much to ask in too many venues. Something then triggered the release of the recognisable South Indian Flavour, never strong, at last it arrived. This was more like it.
Really, how – Soupy – can a Curry be presented? There was no sign of anything genuinely solid in the Masala. Maybe the floaters were the skins of the famed Dried Red Chillies, Marg wasn’t saying. Marg didn’t count the Meat, but she was finished long before me. I had bones to pick out and notes to take. 
With regards to the Lamb:
Of the thirty five restaurants defined in Curry-Heute as Glasgow’s – 
