At some point in the week, Sir Howard of Helensburgh arranged for an informal get together with Lady Eleanor of the same parish. Steve, Marg and Hector were invited to participate, a Lomond get-together, as an honourable member, Howard loves these.
On arrival at a certain hostelry, Eleanor mooted Curry. Despite not having appeared in these pages for four years, she remembered – the rule – no changing of mind at the last minute. Being a Friday evening, the Hector considered that there would be little chance of a table at Annaya’s (80-82 West Princes St., Helensburgh, G84 8XD) without a reservation until after 21.00. As we walked from the waterfront around 20.00, Steve observed that every eatery en route was empty. As it happened, Annaya’s was stowed, as predicted. Rocky, Mein Host, took Marg’s number, he would contact us as and when.
Duly summoned at 21.15, we were allocated a booth table on the right of the still busy restaurant. Alan and Ian, spotted earlier, were in situ, Alan having his oft reviewed Desi Lamb Methi – Spicy, with extra Seasoning, on-the-bone, understood. Ian who admitted to still being a novice here, was tucking in to Truck Stop from today’s Specials Board. Or – something with herbs – as Ian described it.
Taking my place at the table, Poppadoms were being declined, Annaya’s have had enough of Hector’s Shekels on recent visits, having been coerced by others into partaking in this needless ritual.
Howard and Eleanor would share a Vegetable Pakora (£5.95), the only ones having a Starter. The rest of us may know better. Eleanor was also the only person to order from the printed menu: Nalli Gosht (£14.95) accompanied by Fried Rice (£3.50). Served – on-the-bone, I wondered why Alan has not highlighted this on previous visits? Howard, having seen Lamb Chops on the Board, was advised that this could become a main course Curry, but opted instead for Beef Lahori (£15.95) with a Garlic & Coriander Naan (£4.95). Steve asked Rocky what Lamb RaRa (£14.95) is. Has he not studied a well known and reliable Curry Blog? Earlier, he also seemed to be surprised when I informed him that the – search box – in the top right corner of every page, has been ever-present in Curry-Heute. Having accepted there would be Keema and Meat in his Curry, RaRa was duly ordered, along with a Plain Nan (£3.25) and Fried Rice. How Steve can manage both Bread and Rice is always commented upon. Also, with that quantity of Sundries, does the Curry not become an accompaniment? The Asian way of eating.
Having had this Curry here previously, Marg was sticking to Railway Boti (£14.95) with her customary Tandoori Chapati (£2.50). Now for Hector.
Lamb Kadhi (£14.95) has never been tried here. Indeed, Marg’s Curry aside, that is four new Dishes being added to the array of Annaya’s Curry. The conversation with Rocky went something like this:
Does the Karahi have Capsicum?
What Karahi?
The – d – and – r – are interchangeable on menus.
Despite having seen this on many a menu, Marg’s level of doubt was reaching biblical proportions. She went online to check: karahi/kadai, also…
However, Rocky’s description of Kadhi was in fact a different Curry altogether: a Yoghurt and Gram Flour based Masala. The mention of – Fenugreek – had me won.
In the spirit of the still missed Akash, I asked for – extra Methi on top.
Rocky said he would employ the Desi Lamb here.
The – search box – reveals that this could be similar to the Methi Gosht / Desi Lamb combo enjoyed here back in November 2019. On that day, Zak assured me that Capsicum does not appear in any Specials on the Board. This is worth noting, again.
Drinks: Marg and Hector would share a large bottle of Sparkling Water, Eleanor a small bottle of Still, presumably. Fresh Orange for Howard, Yellow, fizzy, Lager for Steve.
Marg and Steve spent some of the wait trying to remember the names of other diners. Helensburgh, between us, we have encountered many peeps over the last forty odd years.
Vegetable Pakora
Around eight large, Marg managed to purloin one. Assuming the double cooking, an opperchancity for Marg to fondly recall the halycon (sic, it’s a Lomond thing) days of Akash, who made theirs freshly to order.
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Accompanied by four Dips, enough to amuse. Comments on the Pakora follow.
The portions of Fried Rice were hardly touched initially. Steve eventually got around to his, some of Eleanor’s would go home with Howard. Marg’s Wholemeal Chapatti arrived, needlessly halved.
Having seen Ian & Alan’s Bread earlier, I should have asked for Whole Bread, but somehow, the presentation tonight did not detract from the Naan experience. Cut into five, still large pieces, the Coriander toppings were abundant. No Garlic on mine, success. Risen, blistered, puffy, quality Tandoori Naan, as shall be outlined, I managed way more than my norm. Since when did Howard hold Bread aloft to have his photo taken in a Curry House?
Hot plates were provided, Marg and Hector would not be using them.
Lamb RaRa
The suitably Thick Masala was topped with Coriander and an impressive quantity of sliced Bullet Chillies. Steve had asked for – Madras – hot, these Chillies do not give off a lot of heat.
As mentioned, Steve concentrated on his Bread for quite a while, the Fried Rice was very much the end game. How can he manage all this? Steve:
RaRa lamb, (spiciness of madras requested) Tender chunks of lamb in keema. An exceptionally tasty curry, not quite the madras spiciness, nevertheless a glorious, flavoursome experience enjoyed with some delicious soft, perfectly cooked naan bread. Will order again.
Nalli Gosht
Topped with Coriander, Ginger Strips and fewer sliced Bullet Chillies, how – Soupy – was this? Maybe this is why this Curry has never been brought to Hector’s attention. I was not aware of this Curry having bones, but then, I was distracted by my own Curry.
Eleanor:
Very tasty. Lovely tender lamb – so flavoursome.
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Lahori Beef
The Texture of the Masala here oozed – Tomato base. Topped with Ginger Strips and Coriander, this looked close to a Karahi. I would happily have ordered this based on its appearance. A Soupçon did cross the table, the intensity of Flavour that I was otherwise experiencing, did drown this one. Reciprocity, Howard agreed. Howard:
Our venue tonight offers the potential for some interesting and different curries. Each still needs an explanation from the owner. My choice tonight was Lahori Beef. Often with lamb dishes either the lamb has flavour or the sauce. The best lamb curries give you flavour from both. In this case with the beef it had flavour. The sauce looked excellent but didn’t release much flavour. The nan was good while the vegetable pakora shared with Eleanor as a starter didn’t offend. A decent curry without setting the world on fire. Some marinated leftovers for tomorrow might mean an improvement.
Yes, Takeaway required for the leftovers.
Railway Boti
This Curry is different each time I see it. The Cashew Nut Topping maintains, however, the Masala here was way Soupier than that served earlier this year. Then there’s the 2019 version… This interpretation would have better suited Rice, Marg stuck with her Chapatti. Marg:
Enjoyed one piece of Vegetable Pakora which was crisp, with onion & potato.
The main dish was Railway Boti with a Tandoori Chapatti. It arrived with chopped nuts and some cream/yoghurt added at the last minute. The sauce was piping hot and full of magnificent flavours which complemented the very tender pieces of lamb. I now enjoy the lamb on the bone as there seems to be more flavour in the whole dish. The sauce was thinner than a masala and allowed me to dip the Chapatti into this wonderful experience. I ate everything and wiped my plate clean. An excellent dish.
Again, the Lamb being served on-the-bone was not realised. I do not know where Marg and Eleanor had hidden their bones.
Lamb Kadhi
Tarka-Onion and masses of Herb topped the Yoghurt-rich Masala. Not Creamy, per se, this was along the lines of my favoured style of Methi Gosht.
Hot food, big Seasoning – were immediate notes. I could already tell that this Curry was going to be something special.
The flecks of Herb cooked in the Masala had to be Methi, the Flavours here evoked Bradford Curry. Just how good was this Curry going to be?
Dipping the Naan, and I seem to be doing a lot of this currently, there was a big – kick. Chillies from the Naan was my first reaction. I sampled the Masala alone, no difference, no prisoners. There was a significant degree of Chilli in the Masala.
Wow! – a definite – wow! … and I hadn’t even sampled the Meat. The Lamb now felt incidental, I could happily have carried on just dipping. This Masala was outrageous.
One Sucky Bone was eventually isolated and dealt with. The Tenderest of Lamb, super-soft. Eating directly from the karahi, I didn’t count, there was enough.
Back to the Naan, all but a scrap was managed.
Having served the final customers, in fact, we might well have been, Rocky had disappeared. No chance to congratulate. I must have this Curry again, soonest.
Alan had managed to nominate a free evening next month. How he knew our availability might be revealed later.
Same again please.
The Bill
£123.15
The Aftermath
The cats were herded, we were last to leave. Out in the night, Howard, Takeaway in hand, posed in front of his birth place.
Now we know.
On this dreich Sunday afternoon, Hector and Marg headed east to the capital. Mohammad Abass, proprietor of Celestia (18 Eyre Place, Edinburgh EH3 5EP) had invited us to review his latest enterprise. Opened in the spring of this year, Celestia follows on from 
Celestia opens daily at 13.00 and remains so all afternoon, 
For the 
T
Even dining at Celestia as guests, it
With 
Clearly, t
Pomegranate, Cress and the artistic flourish of Sauces immediately caught the eye, 
Not the largest, but featuring the genuine Tandoori Texture, the Butter Naan was risen, blistered, puffy, as the Hector seeks. Served in quarters, why? Whole Bread makes much more of an impression, and permits the joy of tearing off strips. 
The beauty contest was over, now for the main event. Curry Leaves, part of the mysterious Topping, were quickly absorbed as I decanted. Ten pieces of Meat, of varied size, were arranged over the Rice. This left the Masala, suitably Thick, viscous, blended one assumes, 
A new Flavour! The reason why I had chosen this Dish. 
The waiter approached to ask the cu
The Toppings here had more of a flourish, was that a whole Chilli hiding beneath a Ginger Strip 
My main dish, Lamb Karahi, was served in a fancy pottery dish and we already had very hot plates for our food. I had some Mushroom Rice and added large pieces of lamb and thick sauce. The various textures added to the overwhelming flavour. The meat was very tender and I used my fork to cut them into smaller pieces. The thick masala contained dried green chillies, cardamom and coriander. Overall, the dish was very filling with both rice and some pieces of crispy naan bread. A very enjoyable dish, full of flavour. 
At the end, but a scrap of Naan remained. 
After last night’s Gluten-free, Dairy-free, sans Tomato creation for a house guest, no restrictions, and actually only the second time I have cooked anything for a nearly a month. 
Aloo Gajar Mutter: chopped Potatoes, Carrots and Peas. As these would take more cooking time than the Courgette and Aubergine, five minutes-plus of cooking here before the grand moment.
A pack of six Lamb Chops were bought on my last visit to KRK, these were grilled whilst the Meat Samosas were reheated in the air fryer, 
Rejuvenated, not. The pastry went rock hard, so much for all those who insist air-frying is the answer to everything. A bit of soggy microwaving might have been better. 
These had been marinated before purchase, grilling is all that was required.
Three each, Marg took one initially, worried that she would be stuffed before the main event. A timeout was agreed. All six Lamb Chops duly disappeared. 
Stirred before serving, any excess liquid was quickly absorbed. Two portions, differing sizes, Hector knows his audience. 
The Seasoning was spot on, no Salt had been added since the original heaped teaspoon. 
A Samosa for starter, with some interesting Lamb Chops. The pastry was well done and very crunchy, but the filling was full of potato, peas and some meat. Very tasty.
A small help
Clean plates, and two portions left in the karahi. I imagine that a la Curry Cafe, this can only taste better the day after. Time will tell.
It’s Saturday, 
The Rickmeister, aka – The Man from Bradford – had assured me that his Kofta Palak – Meat Ball Spinach (£10.50) was particularly outstanding on Thursday. This has been my go-to Curry when I get to 
In planning this trip, there was the consideration that whilst I have watched Chapatti John, and maybe others, devour the Rick Stein made famous – Meat Spinach Karahi (£11.50), I have never had this at 
The thick covering of Coriander stood out on top of the mass of Meat and Herb-rich Masala. The peripheral Oil let me convince myself that this Curry was somewhat along the lines of my preferred Spinach in a Masala, not just a mass of Herbs. 
As pieces of Tomato surfaced, the beginning of another taste dimension. I appear to be over-enjoying Tomatoes of late. Two weeks in
On the return from Huddersfield, the Hector had to show reasoned restraint not to alight at Wakefield. Maybe December will present another opperchancity. Back in 
What to have? A revamped 
A group of chaps to my left finished their meal and departed, I was the only customer. The staff wiped down surfaces, then were down on the floor cleaning the table supports. Thorough, having failed the hygiene inspection back in 2018, taking no chances. 
A hot plate was brought from the kitchen then soon after, the food arrived. Three Chapattis, and as earlier in the day at 
The Toppings of Coriander and cooked in Tomato looked oh so familiar. The abundant Meat seemed to be protruding from the karahi, loads. 
Tomato Seeds in the Masala, quality, then there was the pieces of Tomato themselves. These had retained their heat, another explosion in the mouth. 
With the staff dressed to go home, bar my chap, I had to form my own escape plan. Pack what was left? No fridge. Keep eating, another twenty minutes possibly. Not fair. 
The Aftermath
This is going to be a long day. Having checked in at The Lord Clyde where the Münchener Oktoberfestbier was already flowing, Hector the abstemious, headed up the slope to 
Five fellow diners were in situ, I sat close to the till and adjacent to two University chaps deep in conversation about rogue students. Education, do I miss it? Consider this: half of the population are of below average intelligence, OK, median. 
Three Chapattis, the ones I was brought up on, thin, unobtrusive, and no sign of Wholemeal Flour. As ever, I would manage no more than two. 
There was plenty of Meat on the plate, no need to count. Larger cuts than the Bradford-small I have become used to. Is this no longer the 
The Curry finished, Jan was for clearing the table. I asked that he leave the Salad, Poppadoms and Raita. Poppadom for Dessert, this worked. Way better than spoiling one’s appetite at the start of a meal. I ate one. 
And so for Huddersfield. With major railway works ongoing, the shorter route via Brighouse was a replacement bus. Instead, I found myself changing at Leeds and approaching via Wakefield. Wakefield, I need to get back there, 
Wilton Street in the heart of 
Des N Pa
The Rickmeister is associated with those who have arranged for proper Münchener Oktoberfestbier to be served in 
At 15.45, Hector Naypals arrived at Des N Pardes, nobody there. I would dine alone. The place is unrecognisable compared to, lets face it, what was a dump of a venue when last here.
Whilst I waited, time to consider the ongoing events on the eastern end of the Mediterranean. Two years and two days since the October 7 massacre, finally a ceasefire is in sight. Maybe the beginning of the end of this n
Tomatoes, big slices, fresh and tasty. With the sharp Raita added, quite a treat. The Onions and Cucumber were incidental, and let’s not mention the green. 
The Naan was quartered, now we know to ask for – whole Bread. 
Topped with Ginger Strips, a threat of Coriander and two large pieces of cooked-in Tomato, well presented, and hot food! The Meat appeared to be significantly larger than the customary – Bradford-small. 
Did I enjoy the food? Of course, it was Curry, but not why I came to 
Having taken our places, so Marg began to describe our recent Curry outings in both 
Daal
Daal is a Dish which the Hector usually only has in a Buffet scenario, unless someone is keen to share a Side of Daal Makhani. There’s a Dish which is overdue another appearance in 
T
Is there Coconut? – I did ask.
The Aftermath
It was in 
Between us and them, the counter with Curry on display a la typical Curry Cafe, and a line of others having a Bier, or two. 
The menu gave options for Spice Level, I decided to take the chance – Vindaloo. Surely this scale is way out of date, who orders – Madras? Principiante – translates as – Beginner. Try using that in a Glasgow Curry House. 
Ten good sized pieces of Pakora, plus a tiddler, these definitely did not come from the Cumbernauld (Scotland) 
We walked into a very noisy eating establishment, sat in the quieter area, although surrounded by women with fizzy wine. My plate had a generous amount of Vegetable Pakora on a bed of shredded lettuce, it was hot. I enjoyed the crispy pieces of onion, potato and batter. I needed the sweet chilli sauce to dip the larger pieces into It was too dry without it.
In time, Hector’s Curry arrived. 
Lamb on-the-bone, always the preferred way. Ten pieces of Meat sat in a Soupy Masala. A thinly textured Masala displaying no sign of either Onion or Tomato, 
This Curry proved to be all about the Meat. Super-soft, the Lamb was certainly packing Flavour, the Seasoning was to the fore here also. Meat which gives, always a plus. How this Curry had been cooked, I can only imagine, the Meat and Masal
Later, as we crossed the road to Hotel Igea, I decided to give 
Sunday, 12.30, we walked into 
Do you sell Indian food?
The wonderful Lamb Curry which brought me back to 
For Marg, Desi Nashta! Anda Bhurji (€5.00) makes its first appearance in Curry-Heute. Marg was swithering between this and an omelette. 
For drinks, Fanta for Hector, a bottle of water for Marg.
The only diner present on our arrival soon departed. He was soon replaced by two mature ladies who I thought were just here for the wine They did order Fish, which of course, came with chips. I was amused to hear the discussion about how chilled they wanted their red wine, not – if. Red Wine at room temperature, there’s another myth that needs debunked. 
Scrambled Eggs in Onion and Tomato, something different. No complaints from Marg, she soon devoured this:
Seven small-ish pieces of Chicken, served on-the-bone, sat in an Oily Shorva. After yesterday’s dubious Masala at Punjabi Dhaba, the Hector was back on more familiar ground. This was a proper Shorva, but sadly, having ordered the Rice, it soon disappeared. 
The alternative, dipping Bread would have overcome this, too late. The positive outcome: the Tasty Rice became even tastier. 
Zam Zam Restaurant (Via Casilina, 493, 00177 Roma RM, Italia) 
There is a cluster of Curry Cafes around Zam Zam, the motherlode of Desi Curry in 
We did stand out somewhat, 
When the food was brought on a large tray, we were taken aback by the array. Two ample portions of Curry, two plates of what we assumed were – Dips, and four Naan. 
Round, ample, and served whole, these were heading towards the perfect Naan. A bit pale perhaps, but they had risen, displayed the start of blisters, light and fluffy, a given. Still, we would abandon two. 
I didn’t count the Meat, this seemed incidental, it was the initial appearance that had me won already. A Thick, Minimal Masala, Tomato Seeds visible, this was a Desi Karahi. 
Five days without Curry, five days of trying to survive on traditional Greek Cuisine and Italian Pasta, the taste-buds have been well looked after, but here, now, this Karahi, was a shock to the system.
Yet, it was time to experiment. I too added a couple of spoons of the Dahi Bhalla to the side of my Curry plate. This added further Creaminess, a varied Texture. 
The Hector was in the zone, fun in the extreme. And unlike an American sitcom, I have not telegraphed the joke. The bib had to be wiped. Today’s shirt may be blue, The Famous play later, but Marg has had enough of removing Turmeric stains from my light coloured t-shirts. The illusion of collar & tie may well become a constant feature in
Mince so dark, it was surely not Chicken. The quantity of Chickpeas was sufficient to have their presence known: this was not a Vegetable Curry. The Mince was moist, not to excess, an Oily residue was collecting around the periphery of the platter. 
A small cafe that was busy. We both squeezed in a table next to the door to join a single customer already eating. (
My own dish had plenty flavour with a good spice level. I noticed very small pieces of red chillies, coriander and peppercorns within the sauce. A rich, oily base, also present.
Hector then poured the Lassi into two glasses, and I enjoyed this after I had eaten all of the Keema. An interesting meal, very enjoyable.
Whether 
The Calling Card issued, I trawled through all the photos in the 
Shoabib was very compliant, he stood back such that I could secure an even better photo of the Fayre. I went out back and managed not to disturb the other diners as I captured the setting of the outside seating area.
And so The Famous lost again