I first spotted Annapurna Anjos (Rua Angelina Vidal 82, 1117-375 Lisboa Portugal) on my first and only visit so far, to 21 Gallas Brewpub back in February 2020. One day, I thought, the perfect day, Curry then top quality Craft Beer across the street. Having made our rendezvous with Steve at the new Crafty Corner locus, it was two stops up the Green Line to Intendente, then onwards for food at an outlet of another genre.
The other food source was gone, 21 Gallas is closed on a Sunday, usually Google Maps supplies this information before one embarks on a sojourn. Marg was hungry, as in – food now.
Annapurna Anjos was written.
Hector declaring a desire to eat at a Nepalese Restaurant? Past experiences have been generally poor, the term Shorva would be too much of a compliment to describe the Soupy Sauces I have been served in the past. Bland doesn’t even begin to describe the fayre experienced previously. But that was in the UK, Belgium, this is Portugal, the land who gave – Curry – to the World. If Curry-Heute has to explore a cross section of the huge number of Curry Houses in Lisboa, Annapurna Anjos had to be.
Annapurna Anjos is one of three – Annuparuna – restaurants in Lisboa, so somebody must like their food. We entered at 19.30, quite a small establishment, we took the table at the door to the left. The Hostess brought the menus, many of the usual names were there, but hang on, many Dishes had monikers never seen before. Was this adding an air of authenticity?
Wading through the menu, the usual caveat was in play – sem Piemento Verde. The description for Lamb Gaur (€10.25) was familiar – Lamb and Potato. This would make for an interesting comparison with the excellent Lamb Vindaloo enjoyed in Gaia a few days ago. Feeling hungry, despite a plate of Sardines for lunch, Naan was called for. Keema Nan (€3.25), something I see regularly, but rarely order, here we go. Marg made quite a departure from her usual Keema, which was on the menu. Lamb Dal (€10.00) would be accompanied by her customary Roti (€2.65).
Steve fancied a Mix Grill (€12.50) for a change, but wanted to ensure it would include a Masala. That was not possible, he was informed. Why? Lamb Ghandruk (€10.55) – with a special spicy sauce – became his fallback, accompanied by a Garlic Nan (€2.85). Nobody chose Lamb Banana (€10.45).
Ghandruk, Gaur, are areas in Nepal, whether their distinctive cooking style would please, we would soon establish. It was only at the point of ordering that it was revealed that all Mains are served with inclusive Boiled Rice. Marg attempted to have her Roti instead of the Rice. Medium Spice – was agreed for all.
The Order was taken, we had no Drinks. Our Hostess soon realised this and returned to take orders for Soft Drinks.
Toasted Poppadoms, with Cumin Seeds, and three Dips were presented. Tamarind we now expect in Portugal, a killer Chilli tempted Steve and Hector. Our Hostess observed the challenge was taken, without reaction on our part. She did make a positive comment.
The Garlic Nan arrived first. Having been quartered, the interior was visible. The Bread had risen, but not in the way the dough would as cooked on a Tawa or in a Tandoor. This looked like a different species of Naan altogether. The Keema Nan then arrived, again quartered. The pink Meat stood out, a massive layer – Donner-like. This is not the style which Curry-Heute recognises as being authentic. The Bread itself had a strange sheen, again, one has to wonder about the dough and/or method of cooking.
The Roti was a bit heavy, and not recognisable as such.
With Bread on the table, and no Curry, well what was a Hector to do? Start eating!
The Keema Nan I can best describe as being a – hot meaty sandwich. With noticeable Spice and an impressive level of Seasoning, I had to admit to being taken aback. This was excellent, but remote from the Keema Naan with individual grains of Mince which I hold so dear. Does Hector have to re-evaluate?
Lamb Dal
The Masala was topped with a modest sprinkling of Coriander. In terms of viscosity/thickness, this was certainly impressive. The Lamb protruded though the mass of Lentil Masala. A Soupçon came in my direction. I instantly recognised the creation. This was in effect – Daal Makhani – with Lamb, Spicy and Creamy. The Flavour from the Masala hit the palate with such a familiar warmth. The Lamb Dal was beyond any Dhansak I have ever encountered. It was Marg’s Curry:
A wonderful meal, a creamy Daal, full of flavour. I just felt it was a great meal, but the Lamb was a bit chewy.
Lamb Gaur
Steve had taken some of the Rice, I took enough, there was still more remaining. As I decanted so I counted six good sized pieces of Meat and five wedges of Potato, so enough solids. By the time I done so I noted the tiny amount of Masala remaining in the karahi.
Minimal Masala ticks my boxes, this truly was – minimal. I had Spice, I had Seasoning, this Curry was ticking more boxes. The Keema Nan was dipped in the remaining Masala, not that it needed a boost. There was pleasure coming from all directions. The Meat was giving Flavour, something one cannot take for granted in what is a – Mainstream Restaurant. Umami – once more. This Curry was – not bad at all. No, it was much better than that, thoroughly enjoyable, but not as striking as the Lamb Vindaloo at Am Indiano (Gaia).
Lamb Ghandruk
The blended Masala here was visibly thinner, therefore closer to my perception of Nepalese Cuisine. I’m glad I avoided this. The Coriander Topping looked like an afterthought. Perhaps it was merely a marker for the server. Steve described his Naan as – soft, garlicky. With Bread, Curry and Rice, like Hector, there was much to get through.
The Lamb was over-cooked – observed Steve – edible.
There was enough meat. The level of spiciness, enjoyable, good value.
Sometimes people make their comments faster than I can record the accuracy.
Everything was eaten except for a few scraps of Bread. The Bread was different.
The Bill
€41.50 (£34.83) Steve was correct – good value.
The Aftermath
I approached the counter to pay, here stood Mein Host who had surveyed all. The Calling Card was accepted, my mission explained. There was an air of interest, so much so, the photo became a formality.
Menu extracts
After my impressive 
It was a retreat from the incessant rain when we entered Spice Art at 13.00. The lady host showed us along the narrow access to the rear of the restaurant. Here sat a solo chap at a small table which could just about accommodate two. We took a window table, another couple were already in situ, indeed, they were still there when we departed. Spice Art has adopted the – & Bar – classification which is widespread across Europe. Do people actually go to Curry Houses just to drink? 
Dropping the unnecessary – 
Which Fish? That Fish!
The view from our window should have been a Douro vista, today, mist and rain. 
As requested, all the food arrived together. As is the custom, I’ll deal with Marg’s – Starters – first.
Six large pieces of fresh looking Fish in batter sat atop two slices of Cucumber. A light Herb sprinkling, presumably Coriander completed the garnish. What this Fish was, remains an unknown. Marg assured me that there was a – good saltiness in the batter. Seasoning here of course is crucial. For once, there was no reference to the Spice, it must have been well within acceptable parameters, for Marg. 
The Salad impressed also. The sliced Black Olives added a nice touch. 
Fish Kadai? This was but a large bowl of Curry. I cannot see how the Creamy Mass which sat before me could be classed as a – 
A mere sprinkling of Coriander topped the blended Masala. The Masala was viscous, a decent texture, the Creaminess is something I prefer to avoid. Finely chopped Onions and traces of Tomato were mixed through. There was no evidence of a Masala Mash ever having been achieved. As I decanted the Basa, I counted enough pieces of Fish to satisfy. This was a decent plateful of Curry. 
Coconut! – was my first exclamation. From where had this originated? Coconut was not a listed ingredient in the Kadai Masala description. I tried the Rice, nope. This remains a mystery. Creamy, with a Peppery kick – was my next experience. The Seasoning was low, however, the creaminess was taking this Curry in 
I returned to the matter at hand. Enjoy, yes? I was enjoying this Curry, but I am gong to conclude with what may be another negative. There was an air of familiarity here, underlying tones of – The Big Euro Curry Taste. This I have always put down to Chefs sourcing the same tubs of paste. This cannot always be so, today’s Curry definitely had more. 
Marg and Hector find themselves in 
There are Curry Houses in 
AM Indiano, (the longest address ever posted?) lies in the basement of a business complex, not a shopping mall. The unit is small, four tables only inside, however, there is as much space as the owners will ever need on the concourse. Arriving at 13.00, a couple sat immediately outside the unit, later another couple did take an inside table. So, some people were having Curry in Gaia this Friday lunchtime.
Mein Host was quick to come out and greet, menus were provided. Many familiar names were present, the international language of Curry. An app on the trusty Oppo was used to fine tune some translations. 
The Drinks arrived, the Mango Lassi caused a stir. With Whipped Cream on top and Syrup lining the glass, this was more commensurate with an Ice Cream parlour. 
The six pieces of Vegetable Pakora were reported as being – crispy, not doughy. 
The Coriander Topping was a welcomed sight, somehow it gave the Curry pedigree. The Masala was suitably viscous, no Shorva being served here. This was the classic blended Masala, sometimes I have to remind myself that this is what one gets with – Curry – as opposed to its cousin – Karahi. As I decanted, so I counted the solids. Marg remarked on the quantity of Meat, I had to remind her that some was Potato. In all, I had seven large pieces of Lamb and three wedges of Potato, a decent portion. 
The warning had been given a – kick – was expected and duly delivered. This was a worthy Vindaloo in the accepted – Scale of Spice – which has surely had its day. The Seasoning was a tad below the Hector idyll, but somehow, I had other things to concentrate on. There was a delightful tanginess from the Masala, the – vin? The Meat was wonderfully Tender, and each bite gave an explosion of Spice. No prisoners were being taken. Even the – Aloo – had absorbed some of the Flavours from the Masala in the short time that they had presumably been in each others company. 
There was a blast of cold air, then the unmistakable sound of heavy rain on glass. For once, whilst eating a testing Vindaloo, the pate did not erupt with sweat. There was nothing here not to like. As far as a Lamb Vindaloo goes, this did everything one would hope for / expect. And in 
Ambala
At Cafe Serena, the choice remains: Lamb and Spinach Curry (£7.50) or Lamb & Spinnach Desi Karahi (£8.50), an extra £ for the extra – n? For Hector, it’s always going to be Desi Karahi, however, I should have established the difference, especially if the Curry was Masala with Spinach and not the Herb Mash I was anticipating. The latter I usually try to avoid, but when – Spinach – calls, the voices have to be answered. A Tandoori Nan (£1.50) would accompany. 
A couple came in for Takeaway, they were visiting Glasgow for the first time in decades. The lady ordered Pakorae and Samosae. The endings made me take note. I have heard – Karela – referred to as – Karelae. In these very premises, the Kofta Karahi is called – Koftae. I shall be trying this use of the plural out in future. 
One of the display photos caught the eye, a round Pitta brimming with Salad (&Meat). This took me back to my days, years, in the Middle East. Round, thick, soft, Pitta, do they actually have this here at Cafe Serena? Nowhere else in Glasgow does. 
I have to be in the correct mood for this, today I was. One forgoes the Masala, this style is a Herb overdose. The – kick – was there, the Seasoning was decidedly low, but then should one have the same expectations for this interpretation of Palak Karahi? The Bitterness from the Herbs tempered the lack of Seasoning, altogether – an entirely different taste experience. An entirely different taste experience. 
A naked Karahi, no Toppings whatsoever. To see the Masala-mash sitting like this is quite rare. Tomato-based, one assumes, it was suitably Thick, inviting. However, it bore no resemblance to the 
Very tender meat in a rich masala sauce. Plenty flavour and a good sized, fluffy Chapatti. An enjoyable meal. 
Banter, let’s have some, not since 
After our evening in Lewes, it was a case of Curry there, Brighton, or back in 
It was 22.00 when we entered Tamashah, it was surprisingly empty for a Friday night. We were informed that the Buffet (£17.95) would close in thirty minutes. We could do damage in thirty minutes. I ordered a 750ml bottle of Sparkling Water (£3.95) as Maggie led Clive up to the Buffet. There was more than enough food to keep us amused, how long it had been there, was a crucial unknown. This was the first Buffet I have seen since Lockdown, that the management had the confidence to operate in such a manner was good enough for me. Is this a good time to mention that two of Hector’s favourite Glasgow Curry Houses have recently fallen foul of the Hygiene Inspectors? 
Technically, the Prawns were a Main Course, however, I cannot take Prawn Curry seriously. Chicken Chat remains a weakness, in the days of early exposure to Buffet, Hector would overdose on this and not leave much room for Mains. We’ve all done it. 
The Onion Bhaji was very much – end of the evening – fayre. Dry, crispy batter, a waste of mouth muscles. The Chicken Tikka was more than just Meat alone, spot the stray piece of the offending 
The Mushroom Rice went on the plate first, followed by a suitably Dry – Saag Aloo. This was my – dry – side to the plate, now for the – Soupy Curry. The Chicken Korma was most certainly not for me, well not as cooked in a restaurant. 
And now for the moment we’ve all been waiting for. This time last year, during Lockdown, I would have bitten my hand off, or anyone else’s, to go out for Buffet. I even posted hints that what is to follow would be inevitable. Yes, Dear Reader, tonight, Hector’s Meat Curry choice was – Chicken Tikka Masala. It is written. 
Hector had one last remaining Curry to tackle. Note the lack of Lamb, so far. Jalfrezi, a Curry to be avoided despite the abundance of Vegetables. This is the Curry for those who are not appalled by the presence of 
The Aftermath
It was then a matter of accompaniments. Clive could not pass on the Desi Keema Naan (£5.99) with the choice of Chicken or Lamb Mince, no prizes for guessing which. Six quid for a Naan? Are we in Aberdoom? Maggie chose a Garlic Naan (£2.49), Hector the Chili Naan (£2.49). Maggie also required Basmati Plain Rice (£3.99). Definitely London prices, at least our portion size was guaranteed. Finally, I took the opperchancity to have a Mango Rubicon (£1.99), a large bottle of Still Water (£2.99) was already on the table. 
A Salad and two Dips were brought to the table, at last an non-billable item. We settled down for the wait. I had already asked the waiter how long Dilpasand had been in operation. Two years – was the reply. Of course, this had been frustrated by Lockdown, and Hector’s visits to that London have been correspondingly fewer. 
A Plate of Poppadoms and a Tamarind Dip were then presented – on the house. Never one to become excited by Poppadoms, the sprinklings of Chilli/Paprika did attract my interest. I wasn’t going to miss out on the Tamarind. The Poppadoms were warm, an unusual bonus. 
And so the food was brought to the table, the Desi Keema Naan was the initial focus of attention. There must have been a pound of Mince inside. Was the Mince granular or a layer of pink Donner-like Meat? This is the criterion by which Curry-Heute assesses a Keema Naan. How’s about a of layer Brown Mince? A new variation. A blob of Yoghurt occupied the space on the edge of the plate, this was more than a Raita, we each had a shot, an interesting – tang. 
The Rice, possibly topped with Tarka, was enough to share. Clive and Maggie took what they required, there was plenty left. Hector does not have Rice with Karahi Gosht unless it’s at
Charsi Lamb Karahi
There are so few venues across the UK which can serve this Afghani inspired creation. The precooked Lamb, served on-the-bone as it surely must, sat in the classic Tomato-based Masala. With the Oil already separating, this should never be a negative. The Toppings were there, a sprinkling of Coriander, abundant sticks of Ginger, and the sliced Bullet Chillies. As I took my share, Maggie insisted that the Chillies went in my direction. No problem.
My first plateful was a more than decent portion. I suspect that two sharing would have been defeated. Sucky Bones went to Maggie, my bone count was minimal. We had a lot of Meat here, a large – kilo. Maggie would later describe the Meat on-the-bone as being – not. 
Peppery!
Whilst he ate, Clive had uttered – Excellent – more than once. Later:
Maggie went off to use the facilities downstairs, a labyrinth. She suggested I should guide Clive. As it happened, the disabled toilet was just behind the door leading downstairs. Downstairs? Here lay a function suite, another thirty seats or so. This is quite a venue. 
The Calling Card was presented and the Curry-Heute website shown on the still reliable Oppo, I related my travels and preference for Punjabi Cuisine. Mr. Khan, Mein Host, insisted we have Dessert. There’s always room for Dessert. We were served the creamiest of Rice Puddings, definitely not from a tin. The Desi Rice Pudding (Kheer) (£5.99) was – thick – tasty, appreciated. Who was glad that Rice had not been taken earlier?
As we departed, the obligatory photo, we applauded the Chefs who were well chuffed. Today, we have discovered an outstanding venue in a part of London which has already been well covered in Curry-Heute. I look forward to having the Charsi Lamb Karahi again, however, there’s the rest of the menu, and if nobody is willing to share, it’ll be Lahori Fish Curry (£12.99) next time. 
The kilo of Goshat Karahi, on-the-bone of course, as served at 
Other Curry Bloggers have come and gone, dining with Hector has its privileges.
Spectacular, indulgent, all appreciated. I asked Naveed for a fifteen minute break before the arrival of the Main Event. In this period, we were joined by Mr. Anwar Sr. The fifth day of the Russian invasion of Ukraine led him to recall a poem he read at school about food chains, or The Law of The Jungle as was quoted on TV by Joseph Borrell – EE Representative for Foreign Affairs and Security Policy. Ironically, the second news item throughout today has been on Climate Change, or global warming, as those who do not understand insist on referencing. Putin? The beginning of the end, of something.
Here it is, once more, nowhere else serves a Karahi with this Flavour. For more than a decade I have tried to fathom what makes it unique. There’s certainly more Yoghurt than other pretenders employ. No wholes Spices, so no giveaways there. The Tomato Seeds confirm a Tomato-based Masala. The richness and depth of Flavour defies comprehension. What is in the 
I suggested to Michael that he take – a portion – then we would see what we were faced with. Having done so, we were still looking another generous portion. Thank goodness for dem bones, the quantity would otherwise be unmanageable – by two. Oh, the Sucky Bones. Two large Chapattis were the accompaniment.
Suitably masked, one of the young chaps behind the counter came out to ask if there was anything else we would like. Another opperchancity for Hector to use the – a second stomach – line. Chef himself came to inspect the proceedings. He smiled on seeing the karahi wiped clean. That says enough.
Whilst we sat and let the food digest, so we were finally joined by fellow diners. They may have observed the debris, but not the source. Perhaps someone at 
Masala Twist (261 Hope Street Glasgow G2 3PS), almost a blast from the past. My only other visit to the Hope Street branch was not to these premises. 
So, Masala Twist (Hope St.) and why today? They are open from noon and stay open, thus Hector’s preferred mid-afternoon Curry slot can be catered for. Having studied their online menu, there was the feeling that they might be offering something beyond the Mainstream, hope street indeed. Mags texted yesterday, she too was up for a Saturday afternoon Curry, 14.30 was arranged. 
Mags was punctual, she too sat on the side of the table away from the blast of hot air. Uncannily, Mags would order exactly what Marg would have chosen: Mince and Tatties (£12.95) with a single Chapati (£1.55) plus a bottle of Still Water (£1.99). 
A young lady brought the food, I would most certainly eat all the Curry and hopefully do the Rice and Bread justice. 
The Masala immediately impressed. This most certainly was not – Shorva – but a suitably Thick, and not excessive, Masala. Arranging the Meat on the Rice, the count reached double figures, decent-sized pieces of Lamb. The price was justified.
The first dip of Paratha into the Masala revealed powerful Flavours, Cinnamon and Cumin at a guess. Whole Masala? I found no whole Spices. The Seasoning was there, and the four Chilli rating was certainly justified. The Spice Level impressed, it wasn’t crazy, I doubt it would have caused many people distress. 
The Meat was super-soft, beyond simply Tender. Excellent Lamb in terms of Texture, but it was not giving as much Flavour back as does the Meat in my most visited venues. The Mushroom Rice certainly added more Flavour to the meal, but then I felt that everything was becoming much of a muchness. Pleasant, enjoyable, but this Curry was far from making me want to rush back for more. It was a reflection of what is available in Glasgow’s city centre, decent Curry, but well short of the – wow! Meanwhile, across the table, Mags was tackling her mass of mince. 
Keema Aloo, nay this was Aloo Keema Mutter, there be Peas. This Curry impressed visually, enough moistness, no more, and no sign of an Oil slick. The Potatoes had been cut particularly small, such that the overall appearance was very much a plate of Mince. And there was a worthy mass, which again justified the price. The single Chapatti worked, a Paratha may have been an even better accompaniment. Mags’ verdict:
Keema Aloo Mutter, not soupy, flavoursome, I really enjoyed it and would have it again. 
As I asked for – The Bill – I presented my Masala Twist loyalty card.
I asked our enthusiastic waiter if Raman was still part of Masala Twist. As I suspected, Mein Host who had spoken to us earlier was indeed Raman. My Calling Card was presented, Raman appeared momentarily. It is approaching ten years since 
Somewhat predictably, 
What else? Shkoor advised that fresh Dishes were due to arrive from the kitchen soon. We already had enough to choose from. 
We took our seats in the empty room, have the heaters at the window stopped working? Fortunately, experience has taught us how to dress for 
Always a treat, one could overdose on these, the Flavours are wonderful. The – Big Spice Hit – was instant, that’s the palate into overdrive – I thought as I ate. Marg asked if there was actually – Meat – in the mash from which the patty had been created. I reminded her of my not so successful attempts at creating Chaplis during Lockdown. 
Fresh Haddock, shrouded in a Spicy Batter. Spice and the taste of Fish, add the hot sauce, and this is off the pleasure scale. Again, one could eat this all day, fortunately the quantity served was well judged. We could look forward to managing – The Mains – with confidence.
Three plates of Curry plus a tray with two Chapattis arrived. The bowls were hot, as was the food, crucial in February. With the photographic ritual out of the way, I pondered as to the necessity of the Chapattis. One would have done, Hector after all, had Meat and three Veg, who needs Bread? 
The Lamb was on-the-bone, one Sucky Bone was unearthed along with Black Cardamom. It has been a few weeks since I encountered the black, smokey pods. 
A Dry Curry, some of the Cauliflower had gone to pulp and was therefore indistinguishable in the Minimal Masala, the remainder was as should be. More Potatoes, can man have too many Potatoes in a Curry. A few days ago in 
Potatoes, can man, or a woman, have too many Potatoes in a Curry? Potatoes are a source of – Glutamate – QED. As are Fish and Mushrooms.
More Potatoes, more Umami! And more of Marg’s favourite Curry. Here was an appropriately Dry Curry with no sign of peripheral Oil, the healthy option. 
After an outstanding 
I poured the Raita over the Salad. At 
Tender-Soft, Lamb on-the-bone, and lots of it. 
The Bill