It’s a couple of years since Marg and Hector sampled the fayre at Pak Tikka Shop – Grill House (Sapfous 5, Athina Hellas105 53). Today being a Friday, it had to be. A well known and reliable Curry Blog has previously established that Friday is Kofta Anda Day at Pak Tikka, a treat to be enjoyed whenever possible.
As we entered at 13.00, there was a smile of recognition from Mein Host:
You’re German – were his opening words.
I corrected him of course, no need to explain why a Scotsman has a Curry Blog with a Deutsche moniker. Once he took us on a tour of his three adjacent premises.
We took a small table to the left. There were some customers, but supposedly fewer than at this time on other days of the week. It’s uncanny that Hector often seeks Curry at this time.
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.
A different chap came to take the Order, he brought two 500ml bottles of chilled Water. Kofta Anda (€5.00) with Bread was why the Hector was here. I thought I would splash out and order a Soda (€1.00) also. Marg was considering going for a third Vegetable Samosa (€1.00), the waiter said – two.
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.
Vegetable Samosa
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.
Lovely, piping hot – began Marg – filling with a strong flavoured Potato which complemented the abundant Salad and Roti. I’m assuming Turmeric, it was all yellow.
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Kofta Anda
Two Kofta and one hard boiled Egg, yes one Egg is …
Kofta in an Oily Shorva is standard, but this was no ordinary Shorva. Here Yoghurt is mixed in creating a markedly different Masala. Some Ginger Strips had been cooked in too. The separating Oil was collecting on the left side of the plate.
Only two Kofta but large, I initially quartered each, the Egg also. Now I too had a plateful. As I ate, so even the quarters were halved, two of these Kofta were certainly enough.
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.
This proved to be the perfect lunch. With full blown Greek dinners to be had in the evening, this was an elegant sufficiency.
The Bill
€9.00 (£7.61) And that was after the price increase.
The Aftermath
Our waiter was happy to know that we enjoyed our food.
It is pleasing for us to be recognised here also.
Sunset at Temple of Poseidon, Sounion
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. 
There had to be Lamb Chops, or Meat Chops (£6.70) as 
Four light coloured Chops were accompanied by a Soupçon of Salad. Only the extremity of the extremities were charred, I should have asked for cremated Lamb Chops. 
Clive agreed that these Lamb Chops certainly rivalled 
Again I ask, £5.50 for these? Truly, they have shrunk. 
Hopefully, I will never have to taste this. Serve me Brains, Testicles, the scrapings from the bottom of the pot, as at 
Two Dips had been presented along with the Mango Chutney. From somewhere, a plain plastic bottle of Chilli Sauce attracted John’s attention. Even though we were all down to the dregs of the various Salads, he insisted we try it. This was not the Sweet Chilli Sauce as served recently in Newcastle, this was the real stuff, with a definite – kick. Next time, I’ll have this with my Lamb Chops. 
The Chapattis arrived with the Mains. As expected they were devoured. Where was the Naan? The three of us had to wait to get started, our Curry cooling before us. 
I had time to study my Curry before the eventual arrival of the Naan. The small-cut Meat sat in just enough Masala. The Oil collected at the periphery in the time honoured manner. The sprinkling of Coriander was accompanied by a slice of Lemon. 
With the Naan, the Masala was scooped up, so much pleasure here. When our waiter came over to ask the customary question, I had to tell him:
I unearthed a cooked Tomato, this added another dimension, a Curry that simply got better and better. The Meat seemed endless, fear not, there was no wastage.
Visually, this was identical to the Rohsan Lal, right down to the wedge of Lemon. They wouldn’t would they? 
Sufficiently moist, and with no visible Masala as such, this is how an authentic Keema Mutter should be served. Had I not been engrossed with my own Curry I would have had a Soupçon. How could it have been better than the Keema which featured in the 
Tell me this was not the Balti Tarka Daal (£9.90) with some Chicken added. The Curry certainly looked like two Dishes combined. Clive was immediately taken by its dryness, this was far from the Soupy Curry that most venues serve. Not a Curry that Hector would ever order, but a long time favourite of Clive’s if he says it’s good, it must be. 
