When in Athena, be brave, take a walk northwards, from the throng at Iroon Square, to the area where Desi Curry is to be found. For the last fourteen years, Hector has been exploring this area of Athena between Psiri and Omonia, then beyond. This part of the city, to the north of the Acropolis is where the veritable Curry is to be found, not in the Downtown, Mainstream, pukka palaces. Favourite venues have become established as the list of Athena Curry Houses shows. Today it was time to try another venue not previously covered in Curry-Heute.
Shinwari Grill (Voulgari 3, Athina 104 37, Hellas), aka Efcharis Restaurant on another medium, has everything the Hector seeks. Take note, there is another Efcharis near Monastiraki, a Greek Restaurant, as if this was a rarity in Hellas. An aside: I never did see an Indian Restaurant in India.
Marg and Hector arrived at Shinwari Grill just on 14.00. With the body clock two hours behind, this was ambitious, but if we are going to enjoy Greek Cuisine also, it has to be. We walked through the outside seating area to investigate what was on offer. With an extensive array of Dishes on display, the Hector was right at home, especially when the Karahi Gosht, on-the-bone of course, sat proudly in the centre. We took seats outside, a chap brought the menu and two chilled bottles of water.
Curry Bowls with Rice – is how the menu conveyed the fayre. Karahi Gosht was not listed. Full Plates – also featured prominently, 750ml, I could manage that, with help from Marg.
A waitress brought the plates etc. and took the Order. By now Marg had declared herself to be in Salad mode. Pakora Salad (€7.00).
Karahi Gosht – was not understood despite being the universal language of Curry. I led the young lady back inside and pointed to the tray. The chaps intervened, all was well, that I desired just the one Plain Naan (€2.00) caused the double take.
Marg studied the Marilyn Monroe clippings which formed the table top décor whilst I tried to sort out Shinawari v Efcharis. The latter means – the one who has a lot of fun – in Greek, whilst Shinwari refers to the nomadic tribe occupying the land on the Afghan-Pakistan border, the Khyber Pass.
The waitress brought a substantial Salad and a bowl of Raita to the table. The Raita had quite a wee kick. Having ordered the Pakora Salad, how much could we eat? The main event was presented moments later, Rice too.
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The Naan was served halved. Lightly fired, but well risen and puffy, the Bread served in this area is always outstanding. Sadly, with Rice now part of the equation, I would not do the Naan justice
Rice with Karahi, for the second time in a week. I hope the purists shall forgive me. I took as much as I thought I would manage. The presence of Cumin Seeds should add a bit more Flavour to the Curry.
Karahi Gosht
Six large pieces of Meat on-the-bone plus various tiddlers, formed the bulk of what sat in the karahi. The photo appears to accentuate the presence of Oil, with the Mutton decanted and the Masala stirred, this was a classic Desi Masala. The Rice quickly absorbed some of the Masala, I retained some in the karahi for dipping. What is this with the dipping, Hector?
There was a big Spicy – kick, the Seasoning was where it should be, eating this Karahi was going to be a thoroughly enjoyable experience. Earthy Flavours emanated from both the Meat and Masala. I quickly became aware of the Flavour of bone marrow, Sucky Bones, fun. Whilst the Mutton did not appear to be giving back Spice, its own – umami taste – was prominent. Slow cooked Greek Mutton, what’s not to like?
Tender as Meat can be, and with only the merest hint of Offal present, this could well have been the best quality Meat I have been served in this area. This was a truly tasty Karahi Gosht.
The Hector was eating, and so were the latest arrivals who had a mountain of Naan between them. The Takeaway business was a constant chain. Nothing for Marg.
Marg went back inside to discover what had happened to her Pakora Salad. One suspects that on ordering my own food, Marg’s had got lost in the process.
Pakora Salad
Eight large pieces of Pakora, not Bhaji because we known – there is no such thing as Bhaji, sat atop another freshly prepared Salad. Here there was no Cucumber, but three Black Olives had been included. We had no shortage of Cucumber on the table.
Not hot – remarked Marg as she tackled the first Pakora.
Do you add hot food to a Salad? – I asked. Is the Chicken hot in a Caesar Salad?
A Soupçon crossed the table, and by this time the Hector was also aiding the demolition of Onions, Tomato and Cucumber. This Pakora was different, a bit doughy. The Potato was discernible, but what was the light paste-like material that surrounded it? Chicken Pakora – is what the menu claimed. A Chicken Paste?
As if proof was required that every conversation on our Chinese phones is being listened to: between pondering about this strange material and the writing of this review, up popped a video on a certain social medium of uncooked Chicken being blended with cooked Rice. Why anyone would want to do this, I know not, however, the outcome strongly resembled the contents of Marg’s Pakora. Marg:
Arriving at a new curry place, we sat outside at tables with newspaper clippings of Marilyn Monroe’s death. The waitress came and took the order for Pakora Salad then went indoors with Hector.
The Salad dish came out with the green, usually minty sauce. This sauce had quite a kick, so I stopped adding it. Hector’s meal came about ten minutes later and I waited for my Pakora Salad. Eventually I went in to speak to the lady. She seemed a little confused when I mentioned Pakora Salad. I repeated that I had ordered Pakora Salad. Another five minutes and it arrived, eight pieces of Pakora on a bed of lettuce. She did apologise.
I was keen to try the Pakora, but found it lukewarm. I was not about to ask for it to be heated up.
The Pakora was mainly Potato with a base to bind it together. Some onion and the usual batter surrounded each piece. They were tasty enough, But I would have preferred them hot.
The Salad was big with large pieces of tomato, onion, lettuce, black olives. The Pakora was covered in a red, sweet sauce which was enjoyable.
Overall, I had waited too long for this dish. The Salad was lovely and the Pakora had a different taste to my usual.
On going inside to pay, I met a mature chap at the till, Mein Host, Ahmed.
The Bill
€15.00 (£13.11) … and Sterling is lower than it has been.
The Aftermath
The Calling Card was given, in turn, Ahmed gave me his. Ahmed was clearly impressed by the number of Curry Houses visited as I scrolled down. At the suggestion of a photo together, Ahmed appeared to be keen but then disappeared into the kitchen. He returned momentarily, with his – plus one.
Behold Shamim! Ahmed was clear that she is the Chef, and he is her assistant.
A return visit to Shinwari Grill is a given.
2025 Menu
Our waiter today, Ali, was front of house. He suggested Poppadoms (£1.00) as we took our seats. As ever, the Hector was not playing this game. As we studied the menu, Ali asked if we needed help with Pakistani food.
The availability of Fish Karahi (£14.99) had already drawn my attention. Fish Karahi is a rarity in these lands, potentially the ultimate Curry, but there have been a number of disappointments over the years. The description on the menu mentioned the dreaded 
Our choice of m
Ali brought the food, all pots were covered, sustaining the suspense for a few moments longer. As we began arranging our food on the metal plates, so Mein Host entered. He greeted us and established that we were being looked after. 
White Fish, later confirmed by Ali as – Tilapia, sat in a Thick Masala. My close up of the Masala would suggest Tomato Seeds, but these were so large they were Daal-like.
India
Light pieces of something solid, Marg took these to be Potato: to her great surprise, Prawns! The menu 
A new pl
I took some of the aniseed sweets to finish the whole experience. I am sure we will return. 
And so the Calling Card was issued. This was in turn passed to Mein Host, whose name I did not catch – he is the father of young Mustafa after whom these premises are named.
With business to attend to this afternoon in the West End, what better opperchancity to pop into 
Taking my usual spot, all the tables were set out with cutlery. 
I watched people pass by the door, plus those who stopped to read the menu posted in the window. 
As is written oft, and as recent as last Friday when I served up 
Thick, dark, moist, mysterious, the powerful Spinach-rich Mash was well Seasoned and the Spice built rapidly on the palate. Despite – dairy – being mentioned on the 
Almost a year since 
The Tandoori Naan was served in four pieces. As I was sharing, this time I was not so bothered with it not being served – whole. A 
This makes its first appearance in 
A smaller dish than the Lamb Karahi, but full of hot vegetables in a dry sauce with coriander sprinkled on top. A medium spice was asked for and it ticked all the right boxes. A good flavour from the vegetables and I enjoyed the bread which had sesame seeds and a pattern throughout the top. The dish was filling and very enjoyable. 
Ginger Strips and a threat of Coriander, plus more Seeds, topped the Meat and Masala. The Meat count reached double figures, on-the-bone, of course. One Sucky Bone. The Tomato-red Masala was taking me towards Charsi Karahi, not my favourite currently, this Curry, however, very much had its own personality. 
A sliver of Bullet Chilli was the only clue as to the source of the heat. An ideal Spice Level, Chef should be congratulated for this and the level of Seasoning. The latter related directly to the intensity of Flavour, the combination of Ginger and Tomato being the standout. 
The Tea had to be summoned, time was against us, Hector’s 15.00 rendezvous was looming. Marg:
Marg dropped me along the road at 
Late morning, Marg and Hector headed to KRK 
Mutton means either slow cooking, or the pressure cooker. Two kilos of Mutton on-the-bone were ther
As a final touch, the table was adorned with – 
Dry, thick, loads of Meat, a veritable plateful. Having served four portions there was not much left in the pot, so two kilos and all that Spinach/Methi was required. The slight Sweetness I had noted prior to serving had been wiped out by the late addition of that important ingredient – Salt. This is how the Hector likes his Palak Gosht, and this is why it was cooked this way. In my book, a success. However, three critics sat nearby.
The Aftermath
Today, Curry on the east bank of the Brussel-Charleroi Canal, at 
The saga of getting to/from Tubize belongs in 
I arrived at Zik-Zak mid-afternoon, Rog 
In the queue for the official opening of the doors at 19.30, the Hector was the only person sporting both a 
Pendragon took to the stage bang on 20.00 and tore into Back in the Spotlight, the opening track of The World (1991). This album was re-recorded in 2019, and all of it would be played in order this evening. Nick would tell us that this is the album that really got the band going. It sold way more than its predecessors, had it not, the band could have called it a day. 
Stools were brought on stage so that Pete could abandon his bass and accompany Nick on acoustic guitar for King of The Castle (Not of This World, 
Love Over Fear remains Pendragon’s most recent album. The saga of seeing them perform this album in its release in 2020 at 
With my accommodation a mere five hundred metres away, there was no rush to depart after the gig. Another chat with Rachel who let slip that Nick has started writing for the next album What about the book? That’s ongoing. There will be no Pendragon gigs in 2026, to allow the writing and recording. 
Seeing Pendragon again was an unexpected bonus, and having failed to have Curry at 
I looked at the Dishes on display, mostly Vegetable Curry of one sort or another? 
The 
I took two cans of cola from the fridge, no Fanta. 
The food arrived after an appropriate wait. As is ever the case, more Rice than a Hector could ever eat, but wastage would be minimal.
Topped with sliced Green Chillies and Coriander, the aroma was powerful, triggering the flow of the juices already. Seven pieces of Potato, and even more of Meat sat in a Shorva-esque Masala. The biggest Sucky Bone ever seen, with Meat attached too, stood out. I would have fun photographing this. 
Super-soft Beef, this would require minimal chewing. The texture of the Potato was spot on I wonder if the 
Dr. Stan has returned to Blighty, the Hector has extended his stay in 
On my previous two visits to Iman Hallal, I have had Lamb Korma. Having had this for the last two days in 
I arrived at Iman Hallal at 16.30, the same chap as before was behind the counter, not that he would recognise me, my visits have been years apart. I pointed to the rear of the restaurant thus conveying I was here to sit in. 
Being 
An online photo of a dark, rich-looking, on-the-bone Curry was enough to have the Hector investigate 
As I took the external photo so the young chap approached the door. I was not a spy, I was here to eat. This was Mohammed, but as everyone is called this, I shall use Jahanzaib – Beauty of the World. 
What I took to be Karahi Gosht proved 
On taking a table I studied the laminated menu, 
After ten minutes, the food was brought on a tray:
As with yesterday at 
There’s Tender Meat, Soft Meat, and oh-so-soft Meat, 
This was approaching the much sought after – Desi Qorma – so, enjoyable as this Curry was, it was nothing outstanding. Had I ordered a Vegetable Biryani (€8.00) as the accompaniment, I could have created a much better meal, next time. 
The Aftermath
I introduced 
As reported earlier in the week in the sister Blog – 
Mithu da Dhaba (Rue Brogniez 78, 1070 Anderlecht, 
I reached Mithu da Dhaba at 14.10, Dr. Stan arrived some ten minutes later by which time the Hector was ensconced. As with the Desi Curry Houses in the UK, the ready Dishes were on display, and what an array. 
The enthusiastic chap behind the counter talked me through them. Everything on the menu, and probably more, was here. The final tray looked particularly interesting. The chap tapped his lower leg.
A sensible plateful, well I would manage nearly all of the Rice. Enough Chicken, cooked on-the-bone to call this a main course. 
A decent sprinkling of Coriander sat atop the plateful of Meat, on-the-bone, and Shorva. The hoped for aroma of Citrus was absent as were Yoghurt Flecks, so not the much sought after Desi Korma. The Meat count was into double figures, the Bone count was minimal. 
As ever, I retained some of the Shorva for the endgame, assured that the Pilau Rice need not be saturated. Oh-so-soft Mutton, but sadly not giving back the Spice. However, the palate was already in a good place thanks to the Biryani. The Seasoning in the Qorma was comparatively low, the Pilau was doing the heavy lifting, so a worthy combination. Mixing the Salad through the Rice did add an extra variety of Texture. Despite the occasional Ginger Strip adding some bite, the overall intensity of Flavour did not match that which is served at 
Dr. Stan arrived, looked at what I was having, and went up to order the same. It was only after he sat down that the tray of White Rice was put out on display. 
Indeed, two people sharing a Vegetable Biryani is always a good option, then Bread can be introduced. There was no Vegetable Biryani at this branch of Mithu da Dhaba. 
I don’t know how much of my spiel the serving chap understood, he got the gist. I was then able to secure the above photos of the food array, and as Dr. Stan paid, an action shot of the venue. 
Update
Monday lunch with Marg, it appears to be becoming a regular event. She don’t get fed otherwise. The major benefit is being driven to the Southside, and back, in time for the rest of the day’s activities.
Monday is Bateera Day at 
On arrival, we knew that Zahir was in house, there is a clue outside. He soon appeared, and the availability of Quail was confirmed. Did I hear him say – Bateera Karahi? The pot (above left) from which it came looked nothing like – Karahi. But then, I don’t know how it had been prepared. 
A Brace of Quail, some would claim not a lot of eating, I seemed to have long legs everywhere. It’s not just the Meat, the Shorva is what makes it, and this was Shorva-plus. The Texture was closer to a thin Masala than the standard Shorva served in the Southside Curry Cafes. 
The Oily Shorva had Tomato pieces cooked through. Cinnamon Bark would be encountered moments after starting. The sliced Bullet Chillies and Ginger Strips would add more bite, however, it was the Seasoning which was noted from the off. Still, t
Black Chickpeas, the Desi variety of Chickpeas, I discovered when verifying they were not Kidney Beans. As with a Daal Makhani, I could envisage having this as a Side, good on Marg for wading in to the full portion. 
I decided to try something different, I had the Kala Chana. It was a thin sauce with kidney beans 
The Bill
