With Marg away, Hector is out to play. Lord Clive and Lady Maggie of Crawley are hosting the Hector, as is the custom, Curry is on the menu.
Stop Press!
Ayaz, Mein Host at Karahi Palace, texted today to declare one of Glasgow’s foremost Desi Curry Cafes has reopened after their hiatus. I have promised to celebrate this on Thursday when I return to the erstwhile Curry Capital.
With respect to Maggie’s own ongoing hiatus, she declared herself hungry enough to join Clive and Hector at Zari Restaurant & Lounge (212, 214 Ifield Drive, Crawley RH11 0DQ) at 17.40, ten minutes after their advertised opening time. Zari was empty, as ever we were asked if we had a reservation. We were led past the bar and waiting area to the far side of the dining room. Whatever the psychology of clustering may be, subsequent diners were sat at adjacent tables leaving the bulk of the room empty.
Tablecloths, wine glasses, Zari is on the opposite end of the spectrum from Hector’s customary venues. The menus were brought, even a vegan one for those who require this. I gather restaurateurs are becoming frustrated at customers asking for vegan options even though they’re not, a fad, allegedly.
Clive and Maggie were already sold on the Chicken Chettinad (£12.95) before we arrived at Zari. I had warned them that the super-dry Chettinad served at Indian Mango (München) is unique, usually this Dish is Shorva-esque. Why it has to be this way, who knows? A Keema Naan (£3.25) and Mushroom Rice (£3.95) would accompany, respectively.
For Hector, the Famous Red Mutton Curry – Laal Maas (£13.95) caught the attention. Resisting a Laal Maas, difficult, but would it resemble The Village (Glasgow) who once served this beautiful creation? A Fig and Coriander Naan (£3.25), this was something new, bring it on.
I thought the – small – bottles of Still Water (£3.50) and Sparkling Water (3.50) would complete the Order, Clive had other ideas.
Poppadoms, I love them – he declared, even at £1.95 a pop. That’s six quid on The Bill for hee haw. When they arrived, one modest plate of Dips accompanied. Had we been two diners, I assume the same quantity would have arrived, what about four?
I was surprised to find six Poppadoms, three of which were cone-shaped and contained Cumin Seeds, a rarity in the UK. Hector played along, with – grrrritted – teeth.
The staff were attentive throughout our visit, certainly enough were on duty to assemble the Order with efficiency.
The Mushroom Rice looked appealing, a sensible portion in comparison to that reported in recent Blog entries. The Naans were served halved, both were a bit peely wally, not large, by any standard. When Clive broke his Bread, I spotted the sign of a quality Keema Naan. The Mince was brown, precooked, not the pink – Donner-like – creations that too many venues serve. The Fig and Coriander Naan gave a big, gritty hit. Figs, I love. However, Hector had just added a source of Sweetness to his Curry, would this dominate in the same way that Garlic Naan does?
Famous Red Mutton Curry – Laal Maas
A Rajasthani Curry, so the menu informed me, the Masala was Thick as promised. The – red – was thankfully down to the abundant Tomato content. With shredded Onion featuring prominently, the Masala was more of a mixture than the Mainstream blend.
The Spice Level I noted as – reasonable. The Seasoning was decidedly lacking, consequently there was no big hit of Flavour coming from the Curry, a real pity. The Meat was cooked to perfection, well-tender.
As feared, the Figs swamped the palate with their distinctive Flavour, whether this was indeed masking that of the Curry, I’ll never know. At least I had found a distinct source of Flavour. This was – Curry – but not as I know it.
I ate the lot, all the Curry and the Naan. For the Hector, finishing a whole Naan is a rare event. London Portions can be the only explanation here, yet we’re a good bit south of the metropolis.
Chicken Chettinad
South Indian – the menu informed us, I should hope so. Coriander topped the light brown Masala. The viscous texture was far removed from the predicted Shorva, a definite – plus.
Maggie had asked for hers to be served – milder – and this was reportedly achieved. However, when she offered her verdict, she clearly still had Indian Mango’s version in mind:
It was slightly wetter than it needed to be. The flavour and spice level were ok.
Clive offered no comment on his Curry other than the customary statement of enjoyment. A Soupçon of Chettinad and Mushroom Rice came in Hector’s direction. I was looking forward to tasting this.
There may have been Sweetness lingering on the Hector palate, what I sampled was also Sweet. If this was meant to be a South Indian Curry, then where was the associated Smokiness? This was just Curry, a Chicken one at that. I did not recognise this as a – Chettinad.
The manager joined the younger staff in clearing the table, an opperchancity to offer the Calling Card. Discourse was brief, the mention of India, where the three of us have been, was treated with – I have been to India too.
Ah well.
The Bill
£73.10 This included a £6.65 service charge. Cheeky.
The Aftermath
The manager engaged once more. Remnant grains of Mince were spread across the table. He explained that they cook the Mince before adding it to the Naan. A lesson for Maggie who had not appreciated this. He asked what I thought of the fayre.
Restaurant Curry – was the response, Hector too can be curt. I showed Maggie the Oppo – Posh Restaurant Curry is what I had already written. So it goes.
Perhaps I need to define three classes of Curry House: Desi Curry Cafe, Mainstream Restaurant, Posh Restaurant.
Adventures In Real Indian Dining – is written above the door at Zari. Setting foot in Ifield, – where’s Frank? – may have been an adventure, the Laal Maas did not live up to what was hoped for. We might agree to disagree, but in what way was this a Chettinad?
Menu extracts
I gave Howard ten minutes during which time I ordered a 330ml bottle of Sparkling Water (6Zl). This gave me plenty of time to study the menu.
Another source had suggested the Naan would tick Hector’s boxes, but Bread and Rice? The Vegetable Biryani (36Zl) option was considered, however, the translator on the trusty Oppo revealed that Rice or Bread was included in the price of a main course. As the Butter Naan (10Zl) was already at a premium in the inclusive option, I decided to have the inclusive Basmati and pay for the Butter Naan. With hindsight, it may have been cheaper to switch this. 
The portion of Basmati was sensible, that Rice would be left was down to this commentator being less so. On arranging the Rice on the plate, a single, whole Clove was discovered. 
Dessicated Coconut topped the thickest Masala I have been served in quite some time. This was the antithesis of a Soupy Curry, here was what the Hector seeks, bring it on. There was probably no need for Rice, with this Curry, Bread would have sufficed. 
The Meat was delightfully Tender, certainly the best Lamb/Mutton served to Hector in 
There was no point in Howard having the Mutton Madras, this left him little choice but the Fish Tikka Masala (44Zl). He too chose the inclusive Basmati and added a Plain Naan (8Zl). The price of Bread remains realistic in 
Yellow and Creamy, this looked more like a Traditional Curry. Did I just write that? Well, the Masala was thinner, Soupy, that which the Hector prefers to avoid. I feel a mass of contradiction here. Maybe, it’s the lack of authentic Karahi Gosht? 
Today is the penultimate date on the Riverside – 20 – tour, and also for Howard and Hector in 
I entered Yummy Punjaby at 15.45, two other couples were possibly already in situ, I couldn’t see the far side of the room once I was shown to my window table. Two staff were on duty front of house, Mein Host and a young chap who was evidently learning the ropes. He was asked to give culinary advice to the next couple who arrived, one of which was “American”. She sought Indian food without Spice. The young chap suggested Samosa, clever.
Despite the off-putting colour, the Lemoniada was cool, refreshing, tasty. And indeed, there was a sense of Spice. 
The presentation impressed, grains of white Basmati on top of the Pilau, with a threat of Coriander and a slice of Lemon. As with my visit to 
The Biryani was well Seasoned, the Vegetables each had firmness, so cooked as I like, no mush here. At the end, a solitary Clove appeared on my plate, however, something else was on the bottom left which puzzled. This was possibly the largest Black Cardamom ever seen. Later I studied the texture, too firm. Nutmeg? This Spice has intrigued over the decades, it’s in Hector’s Spice cupboard but is used rarely. What does it do? What does it taste like? I thought it best to play safe. If it had added to the overall Flavour of the Biryani then so be it. Hector was not for biting into this large, solid, object. 
Generous strips/wedges of Ginger and a sprinkling of Coriander topped the Soupy Masala. The sign of the Oil separating, on one side of the Onion and Tomato Masala, I took to be a positive. I counted the Meat into double figures as I arranged it on the Biryani. A Shorva-esque Masala but not a Soupy Curry per se. There was a sufficiency of sauce. 
Damn tasty – was my first consideration of the events here. The Masala was well Seasoned, the Spice Level was moderate. Whole Peppercorns were mixed through the Curry. 
Ginger Strips, Coriander and Raita, topped the Curry piled high in the bucket. Chef was evidently trying to present a more Creamy Masala. Once decanted to the plate on top of his Basmati, Howard added more Raita. The Creaminess may have been more suited to his palate. 
A piece of the Lamb from the Balti came my way just as I was finishing my Rogan Josh. The redder, creamier Balti (left) stood out. More Tomato here? This piece of Lamb was more tender than I had in my Rogan Josh. Pot luck? 
Riverside? Remember why we were here? 
Arriving, alone, at 19.30, the street level tables were eschewed, Hector headed downstairs. With large tables set to the rear, some reserved, I was given a small table facing the TV. I have never seen such a brutal Bollywood movie before, blood everywhere, and still the wicked uncle sang throughout. 
Curry by weight, 450gm, that’s nearly half a kilo! Alas, that should include the Masala, this was not going to be a feeding frenzy. Kadai Curry (Fish – 32Zl, Mutton – 35Zl) featured Vegetables, a bonus. However, given Polish prices, here was the opperchancity to have a Vegetable Biryani (28Zl). 650gm, well of course, huge Rice, it’s mandatory in Europe. Curry Mutton (35Zl) looked the best bet, Spicy – was agreed. Sparkling Water (300ml – 7Zl, 700ml – 14Zl) completed the Order. 
A mountain of Rice, two weeks ago at 
The aroma of something from the south of 
Tender Mutton, and giving of Flavour, always a bonus, and not to be taken for granted. The blended Masala had the – kick – that one would hope for when ordering – Spicy. 
It took a while to appreciate why I was enjoying this Curry so much. Then the penny dropped, it was the Seasoning. However, I believe the Seasoning was coming more from the Biryani than the Masala. Occasionally, I get to write the word – synergy – and here was a classic example. The Curry was decent, the Curry with Biryani was something special. The Vegetables played their part too, a diversity of textures. Serendipity perhaps also. Serendipity and synergy in one blog. When my chap asked the customary question, I was able to say – yes, I was truly enjoying this Curry. 
Having paid and given the Calling Card to the chap who had served me, another chap, who had acknowledged me downstairs, appeared at the counter, clearly – Mein Host. Start again. I had to congratulate him on the quality of the fayre. 
There would be no heavy duty Curry, Chapli Kebab and something with Vegetables was the plan. The Aloo Gajar Matar fitted the bill. I asked if Fish Pakora was also an option, this was confirmed. No Bread, none was necessary.
The young chap, whose name I should have established by now, assembled the Fayre. A Salad with Pickled Chillies and sliced Green Olives, was accompanied by two Dips. A feast, but where to start? 
Salad, the Chilli Dip and the Chaplis kicked things off. These Chicken-based patties are all about the Spice and Seasoning, hence they punch above their weight in terms of Flavour. I cannot see me visiting 
Seven large pieces, more than a Fish. The fresh Spicy Batter shrouding the Haddock, always tasty, is there better served anywhere? 
Potatoes, Carrots and Peas, a Vegetable Curry, but not the classic which also contains Green Beans and Cauliflower. I started with the Carrots, and as expected, there it was – The Yadgar Taste. They have denied that Carrots are the key ingredient to create this, yet I keep returning to this theory. 
The Coriander Topping and cooked in sliced Green Chillies added Flavour and a kick. The Masala appeared to be mostly pulped Carrot. The Yadgar Taste and a Big Kick, this was a fine conclusion to my day of – not – going out for Curry. 
The Bill
Raunak Raseeli India (10 Clarendon St., Glasgow G20 7QD) was 
The food arrived, my two Dishes had different Toppings, Rohit knew which was which. Was Hector being tested? I started with the one which I took to be the Laal Maas. Once a regular on the Specials Board at 
I counted six pieces of Meat, two of which were appreciably larger, as I arranged the Meat and Masala over half of the Rice. Ginger Strips and a threat of Coriander topped the viscous Masala. The Masala appeared to be Tomato-rich which is how it was at 
The Spice registered, not OTT by any means. The Seasoning was right up there, this was a Curry to savour. Spice can hit the palate hard, it’s unusual for the Flavours to do so to the same extent. This was a seriously powerful Curry, well flavoured, intense. A moment perhaps to reflect upon the plates of total blandness that have been served up to the Hector over the decades. 
On seeing a couple of pieces of sliced Green Chillies cooked in, hence I waited for Marg’s usual declaration. For once it didn’t come. This size of pot would suit Marg, I insert this here to justify what follows later. 
The Keema looked decidedly crowded in the pot with the Peas, the sprinkling of Coriander and even Potato reported. There was a definite moistness here, but authenticity had been maintained, this was not a Soupy Keema. 
Syboes topped this Curry, the Masala had a similar texture to the Laal Maas but was paler in colour. This was possibly even more Tomatoey and had a hint of Creaminess, so, somewhere in the middle of both Rogan Josh camps? 
I took the remainder of the Rice and basically started over. Once more, six pieces of Tender Meat were present. I thought I was safe having bitten into a Green Cardamom, but no, a second got me too. This Curry was appreciably mellow, and as a comparison with the Laal Maas is inevitable, far less intense. 
After yesterday’s sublime 
I have often questioned the quantity of Rice served in European Curry Houses. Yesterday I managed every grain, today I would accept defeat from the start due to being earlier in the day and having two Mains. 
Topped with Fresh Coriander and Ginger Strips, was the centrepiece – the half Herb – half Root – something aromatic – which Shahzad showed me on 
The Dry Herb Topping puzzled, I should have asked. With Fresh Coriander on the Qeema, why put – dry – on the Aloo Gobi? It didn’t look like Methi being still on the stem, which we do not eat. 
Shahzad took a seat at the adjacent table, conversation was ongoing throughout my time of eating. The Mince did not taste of Lamb and was too dark to be Chicken. 
Fine as the Beef was, it was the Potatoes that were giving off the most intense Flavour, as they should having sat in the Masala. The Peas were firm, disturbingly so, not Birds Eye then? This post is turning weird. 
The Cauliflower, served a bit soft for my liking, gave off a remarkable amount of Flavour. Cumin was noted then a blast of Aniseed. The Potatoes, on both sides of the plate, were perfectly cooked. The bits that had been sat with the Mince gave off the greater depth of Flavour. 
I had to decide when to stop, how much Rice to leave, a few Peas also. Overall, a satisfying meal, Desi Fayre, but not at the same level as yesterday’s 
In recent years, September has been – 
Discovered by chance one evening in 2018, after I had eaten, 
It was 18.30 when Dr. Stan, Mags and Hector entered 
Mutton Karahi (€8.50) is what Hector was after. As has been declared previously, it may be Mutton on the menu, but Beef is served. This is freely admitted, not a con. Mags would follow Hector’s lead. Spicy – for Hector, – Medium – for Mags. Dr. Stan ordered Qeema (€8.00). Three portions of Plain Rice (€3.00) completed the Order. No drinks, we needed a break. 
The Rice was a sensible portion, plus. I would surprise myself and manage every grain. 
No Toppings, the Herbs and sliced Green Chillies had been cooked in. The Meat to Masala ratio looked perfect. I counted into double figures as I arranged the Karahi over the Rice. The appearance of the Masala reminded me of 
I had asked for – Spicy – indeed this was, but not to a level that could cause distress. The Seasoning felt on the low side initially, however, as I ate, so this revealed itself. Earthy, Peppery, was noted. 
Moments like these are rare, marking another definitive – Wow! Even by just looking at the above photo, the quality oozes from the screen. I cannot believe there is another Curry House in 
Actually, Aloo Keema Mutter, though the Potatoes were not prominent. Again, the Herbs had been cooked in, Oil collected on the periphery. This appeared to be an authentic Keema. 
Instead of his usual – Mmmmms – this evening, Dr. Stan uttered more – Aghs. 
The Aftermath
Dr. Stan, Mags and Hector were monitoring events back home when the news broke. We shall always remember this visit to ‘t Brugs Beertje (Brugge). 
Earlier in the day, Mags joined Hector at Restaurant Kulba Kabul (Wondelgemstraat 11, 9000 Gent, Belgium). Having checked out 
Karai van lams vlees (€25.00) was ordered, a meal for two with Bread and Salad included. 
Two plates were brought, each with a pile of Meat and a Salad on the side. Two baskets of Bread also, not Naan, but something much more risen. Sadly the wonderfully soft Bread was not served hot. 
The quantity of Lamb was impressive. Sucky Bones stood out, this was going to be a challenge. The Tomato-rich Masala appeared to have been poured over the Meat. One accepts that the Meat and Masala can be cooked separately, that is how I prepared my recently successful 
The Masala may have contained Spice, but there was no heat whatsoever. Had the – 
Two young mothers with prams entered in the middle of our visit, acknowledged us, and made a comment of approval when they saw our food. That was it, none of the new staff arrivals or the chap who served made any further interaction. It was time to pay, and go. 
When in 
I took the metro north from Antwerpen-Centraal, Iman Hallal (Diepestraat 101, 2060 Antwerpen, Belgium) was again the destination. A simple Curry Cafe, this is Hector’s type of venue. Arriving at 13.30, I was the only customer for the next hour. 
For €9.00, this was quite a spread. A Grobschnitt Salad, and Raita would add to the Diversity. The Naan was a sensible size. With burnt blisters forming, the Bread had risen in the places where the perforations had not restricted this. 
This is a Desi Korma, no Coconut or Cream here. The blended Masala had the distinctive look of authenticity. The Lamb count was into double figures. Today, the Lamb was suitably Tender, 
I tipped the contents of the karahi on to the plate. I considered making a plate of Curry and Salad, then changed my mind. If nothing else was achieved, I got to admire the efficacy of the Masala, a traditional Curry. 
