There had to be a quick return to the newly discovered Punjabi Tikka (Nikiforou 1, Athina 104 37 Hellas). This was only my fourth and final Curry of this ten day trip to Hellas/Greece. Only? This is Hector showing restraint. Also, there are just too many excellent Curry Cafes to get around in one stay.
Today it was just Marg and Hector. The Curry was also at Hector’s preferred time of 15.00. Again we took a table outside, this time in the corner. The chap who greeted looked familiar, I would consult a well known and reliable Curry Blog. The tall waiter who served us two days ago was on form once again. A paper tablecloth was spread across the recently wiped table. Hector going posh? The only other diners to get this treatment were a group of four Greeks who sat quite a bit from us. The rest had to make do.
On Tuesday, I hadn’t spotted Keema amongst the array of oily trays on show. I asked, Keema (€4.00) was available. I then thought I would test my luck – Kofta Anda?
Only on Saturdays, it’s special.
Marg was up for Keema too, what a surprise. Today, I did not feel like a mass of Meat, nor Rice. The excellent Roti (€0.30) served last time would accompany.
Once again, half litres bottles of Still Water were provided along with Raita and this time, a Salad. Marg took some of the Salad, we knew the Green Olives would be bitter.
Was the chap I – recognised – from Paka Taka Shop – Grill House? I checked back through each of my visits, no staff photo. One thing I can confirm, Bus A13 to Omonia stops almost at the door.
Keema Matar
The Oil stands out. The best Keema have just enough moistness, no more. Fortunately, the karahi were big enough to let the contents sit at an angle, thus gravity would do us a favour. For once, Rice with a Keema may have been the better option.
Three Roti were provided. Large, light, fluffy, these Roti were nothing like those served at home – which tend to crisp. How would we manage three?
Peas were abundant, Ginger Strips and chopped Coriander were in the mix. Black Peppercorns popped up every so often. The Flavour was up to the standard expected after Tuesday’s Beef Karahi. The Spice Level seemed to grow. Both of us coughed.
The Flavours kept developing on the palate. Marg found a couple of pieces of Meat which were decidedly larger than – Mince. These were set aside. A €4.00 Curry, nobody was expecting Gordon Blue (sic).
What was I tasting? Other than the ingredients I have listed, it was impossible to work out what was giving this Keema its own distinctiveness. At the end, there was nothing but a sense of satisfaction, and a wee puddle of Oil.
Oh, the Bread. Once again a passing beggar was fed.
Marg appeared to enjoy her Keema as much as I did:
Rich in flavour with recommended ginger strips. Some fatty parts that I avoided along with the extra ghee. Enjoyed with my small helping of Salad and Raita.
The Bill
€10.00 (£8.48) In Aberdoom, one could have paid this for the Bread alone.
The Aftermath
Our waiter was quite chatty. He then brought over his colleague, this was the chap from Pak Taka Shop – Grill House who had looked after us last year. There, he was quite exuberant, at Punjabi Tikka, evidently not. He has worked here for the last year, since Punjabi Tikka opened, if I understood him correctly.
There had to be a photo, our waiter opted out. Still, next time we shall definitely remember them both.
To date, Hector’s Happy Hunting Ground for Curry has been focused in the Curry Cafes on Menandrou and Geraniou nearest to the Vegetable Market. Our taxi driver last week took us along the far end of Menandrou and so the Lahori Restaurant was spotted. This is part of another cluster of Curry Cafes near Omonia, more venues, so little time. 
This morning, sad news from Ibrox. Walter has joined – The Immortals. Having been a season ticket holder back in the time of his reign, I appreciate all he did for Glasgow Rangers. I met him a couple of times. I taught one of his kids. 
Clive and I both chose Beef Karahi (€4.00) whilst Maggie went for Lamb Karahi (€4.00). I suggested a share of what I now knew to be the Kabuli Pulao (€4.00)*. Clive had to have his Keema Naan (€1.50). Marg, having a day off Curry, ordered a Greek Salad (€5.00). It did seem ironic that the Salad was the most expensive part of the Order. 
We managed to get everything on the table. A plate of Roti (€0.30) arrived also with some Raita. 
I took Rice and Raisins but avoided the Carrots. One piece of Lamb on-the-bone found its way on to my plate, laters. 
The efficacy of this Curry was immediately apparent. The dark, thick Masala was sufficient to coat the Meat. The Meat count was into double figures making a mockery of my Lamb Chettinad at 
I was prepared for a blast of Cinnamon as I had avoided decanting this to my plate. I wasn’t ready for the Cloves – wow! We have another winner, this was going to be another of those special moments in Curry-Heute. Black Cardamom was sifted from the Masala, Ginger Strips were embedded. All the classic ingredients were there. The Seasoning was as it has to be to generate this much Flavour. The Spice Level registered as medium at the start, but grew. 
The sheer size of the chunks of Lamb impressed. Lots of eating here, and Maggie had her share of Lamb from the Pulao also. Maggie found her Karahi to be too Spicy from the start. She called for more Raita to calm it down. Maggie created a Creamier version of Lamb Karahi. She ate the lot. 
Everything was there, however, the Green Olives proved to be bitter. 
The Bill
That is not Klefitko!
Steve and Louise declared their intention to join yesterday’s four for lunch at 
Upstairs? A mezzanine/balcony, the first thing I did was bang my head on the ceiling. No, Hector could not stand up straight, nor could Steve and Louise when they arrived soon afterwards, and the chap who would serve us. Clive and Maggie had no issues. 
The Menu remains the same, the prices remain the same. This has not been the case in the majority of Curry venues which Hector has visited – post Lockdown. 
Samosa
A Pair of large, chunky Vegetable Samosas were presented to Marg. They were hot, crucially, and filled with Potato and other Vegetables. 
A plateful of sensibly-sized Plain Naans were placed centre table, get stuck in. Whilst the Aloo Naan was my focus of attention, this, in fact all, had been perforated to prevent them rising, as in a Rogni Naan. Sesame Seeds had been sprinkled on top. The Potato filling was generous, not just a smear. The Seasoning here was noticeable, this was a wonderful piece of Bread. 
This was one helluva serious looking Desi Curry. Whole Green Chillies, Ginger Strips and a threat of Fresh Coriander, sat amidst the Shorva-esque Masala. The Meat, served on-the-bone, was into double figures. OK, one cannot expect the best cuts of Lamb, my first piece was decidedly chewy. As I chewed, so Steve was already remarking on the tenderness of the Meat. My next piece was better, thereafter I didn’t look back. On encountering the first of two – t – shaped bones, I noted – these had to be Chops. I was gobsmacked at the Quality of Meat. 
Clive was convinced he could see Peas, in fact, it was sliced Chillies which were mixed through the Mince. All remarked about the Oil, this was not the Dry Keema that the best UK Curry Cafes serve. Had the Keema been overhyped, expectation levels built too high? Apparently not.
The Bill
The 
It has been a long, long year without foreign travel. Finally, Hector and Marg have escaped from Blighty. All being well, there will be much posting on Curry-Heute in the days, nay weeks, to come from foreign parts. 2021 is not over yet. I begin in 
Last year, our return to Taste of India (Platia Theatro 22, 10552, Athena, Hellas) was left late in the trip, their 
This was Curry in the old fashioned sense: Meat sat in a rich, blended Masala with the Oil separating. I did not bother to count the pieces of Beef, they were large, the portion abundant. 
My initial sample confirmed this Curry would meet expectations, the Seasoning was right up there. Clive confirmed this too. The Spice seemed moderate to start, but built, and then some. Spice and Seasoning, this Curry was going to be savoured.
The presentation was identical, again the Oil was separating. Some find this off-putting, it is how Curry is. Some tell me the Oil is fattening. Where is the evidence? Oops, shot myself in the foot there. 
The Lamb was even softer than the Beef, however the impact on the palate was not so apparent. Last year I had the 
What a potful. The Chicken had the appearance of Mother’s Curry made from leftover roast Chicken back in the day. Maggie did realise immediately that this was in fact not processed Chicken, this was the real deal. The Masala looked thinner compared to the above.
The quantity defeated Maggie, her remnants were shared between Hector and Clive. So Hector had the opperchancity to comment on his third Curry of this sitting. The Masala was definitely tasty, but not in the same league as that served in the Beef Curry. The Chicken did nothing for me. However, let the person who actually ordered it have the final say:
Arrived lukewarm, definitely off a chicken, not processed, cooked from scratch. Asked for it not to be too spicy – (and that is how it was served) – The Rice was separated, as I like it, no starch. 
The Gulab Jamun was served warm which is decidedly better than – cold. 
The Monday Club has become well established, Curry afore is still in the development phase. Last week’s most enjoyable mini feast at 
A Chapli Kebab, cut into wedges, Vegetable Pakora and the legendary Fish Pakora were presented. One assumes that 
The Salad must not be overlooked. Anything that has Green Olives and Pickled Chillies has to be worthwhile. The Salad almost convinces the writer that this was the healthy option. 
Of the three pieces of Fish Pakora, I took the one nearest, then the smaller. The – little fingers – thought otherwise. I still ended up with two. Marg spontaneously remarked on the impact of the 
Our Mains were ready. We hadn’t finished our Starters. Tactically, it was clear that we should abandon the remnants. The car was parked around the corner. Leftovers, a treat for later. 
There was no denying that this was a course in itself. I hoped Marg would help out here, her Chapatti was more than enough to accompany the Keema. Potato, Cauliflower, Mushroom, Peas, Carrots and – believe it or not – slivers of
Why does this look – evil? The – onion-like – slices of Karela, sitting atop the classic 
Hector’s reaction to the first mouthful made one wonder why it had been so long. 
Meat, Masala, Karela, and a wonderful array of Vegetables, there was so much going on here. This was Diversity-cubed. Normally, on visiting 
Just look at the Potatoes! Marg felt she had so much on her plate, some of the Potatoes were added to the Vegetable Biryani. Chicken Mince, long dismissed by Hector, but no more. Last weekend’s visit to 
A good sized Chapatti to complement my Chicken Keema with Peas and Potato. Plenty flavour and a salty kick. After some complimentary starters, I was unable to finish my Chapatti. The Chicken was a lovely change, but I still prefer the Lamb version.
I took the remnants of the Starters and half of the Vegetable Biryani to the counter. Naveed needed no instruction.
Lamb Chettinad (£11.95) is why I chose Rishi’s. 
OK, I knew I was getting – Soup, I’ve had this Curry here before. Curry Leaves were a feature of the Masala, I would set these aside, or at least, attempt to. With just a threat of Coriander on top, I would appreciate the Syboes even more. 
On decanting the Meat, I counted five pieces, two of which could be described as – large. With the ratio of Meat : Masala heavily weighted towards the latter, it would be a case of eke out the Lamb. A wedge of half-cooked Tomato was present also, 
The Spice Level seemed to be decent at the start, this was reviewed as I made progress: definitely a Spicy Curry. The anticipated blast of South Indian Smokiness hit the palate, wonderful! One wouldn’t have this all the time, but it makes a great change from the Hector norm. 
I said I had too much Rice, and where did all the Leaves go?
Last night, on spotting a social medium ad for Aloo Gobi at 
This afternoon, Hector was outside waiting for the shutters to go up, which they did at precisely 14.00. Two chaps came in at my back and took the booth style table on the far wall. I sat facing the counter. 
When the screen flashed up – Fish Pakora – Hector was hooked. 
The Salad had Olives, I hope to see many more of these in the coming weeks. The Pickled Chillies, I love, and if that wasn’t enough, Spiced Onions had found their way on to the plate also. 
With the Fish Pakora, more than enough to be getting on with, however, the Aloo Gobi had now been reheated.
All this way for Vegetables? The indulgences over the past few days have not included many – greens – so here was the the key to a balanced diet. Maybe not, Potatoes and Cauliflower are both – white. Last night on TV, I saw people serving fried Cauliflower Leaves, whatever next, Potato Skins? 
The Yadgar Taste
With Hector le Chef off-duty today, it had to be Curry, what else? Choices in Glasgow, early afternoon on a Sunday, are limited. 
Two steaming hot bowls were brought to the table. As – half portions – go, these were generous.
A Herb, hopefully – Methi – was mixed through the fine grains of Chicken. As in all authentic Keema Dishes, the Masala, if any, was at an absolute minimum, yet the Curry was decidedly – moist. A micro-puddle of Oil sat atop, any peripheral Oil was again minimal. 
Even allowing for the larger pieces of Potato, this was very much a case of – eat your greens. A classic pulp, this is not the style that I go to often, however, one gets a notion and today was the day. The – Earthy Flavours – had been absorbed by the Potato. Potato, Hector had his mysterious craving sated, for today at least. 
Having decanted both Dishes, it was a matter of alternating between Veg and Meat. The contrasting Herb Flavours were noted, for Hector, Methi wins hands down. 
The Bill
£8.00 Moiz was keen to show me their new itemised printouts, still no Menu as such. Ahmed was keen to let Hector have this – on the house. In the end, money did change hands.
After excellent midweek Curry at 
A thought – I may as well order Mags’ Aloo Gosht (£8.00). Two Chapattis (£0.80) would accompany. Maybe one day, Hector will try what Mags claims to be – The Best Aloo Gosht in the World. Karahi Lamb (£9.00) is why Hector was here. 
Always served in a bowl, because it does not have the status of a – karahi – the Lamb was piled high on a bed of large pieces of Potato. How this Masala differs from the Karahi, Hector has long forgotten. I actually looked on with envy, the Potato looked to be just the job, a – Sufficiency of Diversity. Clearly my thoughts were – no Rashid, I should have tried this. 
Amazing yet again, so full of flavour. Lamb was tender, don’t know how they do it, nobody else can reach that standard. 
Just how hot can a Curry be served? I always marvel at the sizzling contents of the karahi when placed on the table. Hot food, such a simple pleasure. 
I knew this would be – good – not – outstanding – from the off. Chef Rashid knows Hector’s preferred – tweaks – he indulges me. Perhaps Ayaz is still teaching the other Chef who appears to be learning the ropes at 
Lifting the larger pieces of Lamb on-the-bone, the gnashers were called into play. No decorum, the only way to eat this creation. All Lamb at 
The main Barclay’s building looks to be nearing completion. I don’t know why Glasgow needs these twin towers, especially after it took so long to get rid of the high rise blocks on the other side of the railway. 
Curry recipes keep popping up on a certain – Social Medium – occasionally one looks worthy of actually watching. The 
Thick Masala which Hector prefers by far to the – soupy – creations served up in Mainstream Curry Houses. That’s what made me watch, then I realised that the order of introducing the ingredients was the reverse of the traditional, i.e. starting with Onions, then Tomatoes, Ginger Garlic etc. This is something I tried in April during Lockdown, 
My nearest Halal Butcher offered to cut the Lamb on the-bone – small. He did me no favours, somehow I still ended up with large cuts of meat and huge bones. 
The whole Spices were fried in the minimal Oil. Slitting open the Cardamom is something I was taught on my Indian Curry Course, Aqib really went for it, Hector followed suit. 
When the Meat was introduced, I realised just how much work lay ahead, this would would require non-stop stirring. The full eight minutes, more, led to the Oil and juices from the Meat separating. 
This was a totally different approach and was potentially producing a better outcome than using a pressure cooker to infuse Flavour, which at the time of writing feels comparable. 
It was around this point in the 
With the lid on, the Meat cooked, then it was time for lid off and some serious reduction. 
How does when tell when Lamb is cooked? Aqib let out the secret! Remove a piece of Lamb from the pot with a spoon. Using a teaspoon, try to cut through the Meat. If it goes through, the Lamb is suitably Tender, cook longer if that is one’s preference. 
Instead of serving in individual karahi as is the norm at Hector’s House, I placed the pot on the table. In this way, Marg could avoid the added Chillies. I had given Marg a warning, as I have been forced to do of late. The stock Red Chilli Powder has to be replaced, fierce, a little goes a hell of a long way.
Marg took a modest portion, her customary comment about the Spice Level was forthcoming. It wasn’t that strong, however this did not stop Marg having sliced apple to calm her palate. 
Spicy? Yes, my fault, ah but the Seasoning … this was truly spot on. The Meat was quite simply superb. Tender of course, but giving off so much Flavour. The Marinade had worked its magic.