The Flavours from last Saturday’s Shadi Wala at Annaya’s Indian (Helensburgh) took me back to the days before Curry-Heute (B.C.H.) when there was almost a residency at The Village “Curry House” (119 West St., Tradeston, Glasgow G5 8BA). Who goes to the same Curry House and orders the same Curry every week? In the early years of this millennium, Hector was at The Village sometimes three times a week having Lamb Desi Kourma. Today marks the 80th visit in Curry-Heute, there have been many more.
Despite being more – Soupy – than the Karahi that is the favoured Curry in this era, The Village – Lamb Desi Kourma (£11.50) still has its place in Hector’s heart. This wonderful Curry has not been enjoyed here by Hector in years, having become available only in Chicken (£9.95) on the House Menu, but strangely still available online as a Takeaway. Somehow, back in May, Dr. Stan managed to order Lamb Desi Kourma, today, Hector was determined to have it too.
Arriving just before 15.00, the ritual check-in was completed, the only Scottish venue I’ve been asked to do this, in ages. I was offered a choice of a window table or a bench table on the opposite side. Why sit with les autres when unnecessary?
The Menu does not appear to have changed, almost every other Curry House I have visited this year has increased their prices. The waiter, suitably masked, was not phased by my ordering Lamb Desi Kourma – on-the-bone.
Desi style? – he confirmed. That was an interesting statement, either a tautology, or something different was coming. Mushroom Rice (£3.50) would accompany along with a 330ml bottle of Sparkling Water (£1.90).
The Manager arrived, he greeted me with a long time no see. Yes, it has been two months, and this was only my third visit in 2021. Mr Baig, Mein Host, passed by, he too greeted. The chap, a Chef, who has to be the eldest son, also nodded in passing. Quite a welcome. A waitress brought complimentary Spiced Onions and a pair of Poppadoms. These were graciously declined. I have gone off Poppadoms.
A hot plate preceded the arrival of the food. I liked what I saw.
I have been critical of the price of Rice, and the portion size, at The Village for some time. Today, the Mushroom Rice was piled much higher than the bowl. On decanting, there was visibly a good portion, the Mushrooms were plentiful, and most importantly – fresh.
Lamb Desi Kourma – Desi-style
This was markedly different from any interpretation of this Curry seen before at The Village. The Masala was both relatively Minimal and Thicker than that served previously. Having decanted the Meat, whose count reached twelve, there was not much Masala left in the karahi. Back in the days of the – Soupy Kourma – Rice was absolutely necessary, today, Bread might have been the better option. The irony was not lost, Hector loves his Dry Curry, here it was.
The Ginger Strips and Coriander were a welcome sight. The foliage was complemented by a whole Red Chilli which I set aside. Hector wimps out?
The much anticipated Desi Kourma Flavours hit the palate, the Citrus to the fore. Midweek, as much as I enjoyed the Citrus in the Shatkora Lamb at Bo’ness Spice (Bo’ness), this had even more. There was Spice at a decent level, the Seasoning was there. Biting into a Peppercorn released a further burst of Flavour, then I encountered the first of a brace of Cloves. Whole Spices always set a Curry apart from the Mainstream.
The Meat was a mixture of on-the-bone and boneless. Five bones in all, plenty of Lamb. Who knows how long the Lamb had been in contact with this Masala? There was still a sense of belonging.
With the karahi scraped clean, it was necessary to eat some naked Rice. Fortunately the quality of this made the task less than onerous. The final mouthfuls, Rice with Masala, Lamb on-the-bone, were a delight. My pleasure was witnessed by none other than Mr. Baig himself, who joined me for the end of my meal, and then stayed for a lengthy chat. I’ll get the formalities done first.
The Bill
£16.95 I took the opperchancity to show the manager the Scottish Vaccination App which he was not aware of.
The Aftermath
… and the conversation continued.
Mr. Baig was aware that he hadn’t seen me for some time. That I have been abroad was relayed, hence the discussion about vaccinations etc. That people are still not coming out in numbers to dine is a major cause for concern. The Village premises are huge, staff have to be paid, wages have increased because it so difficult to get staff. When will this end? – was an oft repeated phrase.
Mr. Baig suggested I should go to Pakistan, with him even, he has a house. He showed me videos of the chaps who do food blogging. I assured him that if I ever went to Pakistan I would have to eat – everything. I brought up my appreciation of Afghan Cuisine also, mentioning – Namkeen. Mr. Baig marvelled that in Afghanistan they are able to cook without oil. The fat in their Meat is sufficient, apparently UK Meat does not behave in the same manner. On his mentioning the cost of Street-food, here was my opperchancity to bring up the Curry Cafes of Athena (Greece). €4.00 for a large Karahi Gosht, admittedly not the best of Meat, i.e. Mutton and bits. He stated that he could never serve Mutton, his customers would quickly realise the difference.
Big outlays, reduced income, it’s not sustainable.
When will – this – all end? And tonight Boris brings back PCR tests for travellers and also states that anyone coming into contact with someone who has the new variant has to self-isolate, regardless of vaccination status. Having been slow to react a year ago, surely this is overreaction?
Bo’ness
Mohammed was otherwise distracted this evening, awaiting the imminent arrival of a new addition to his family. Mein Host this evening was a more than capable, and charming stand-in. Hereafter, I shall refer to him as – Mein Host. (It’s complicated.) We were shown to one of two tables for two. Seating fourteen at four tables, Bo’ness Spice is most certainly a bijou restaurant. A table for six would be occupied soon after our arrival, more chaps arrived later; meanwhile on-line orders, phone orders, takeaways and deliveries were underway. 
And so it was back to the old faithful – Aloo Gobi Massalam (£5.95) – from the Side Dishes section. 
The conversation with Mein Host continued until the arrival of the birthday party of six. I was surprised to hear that they make their – gravy – freshly every day. I have always assumed that to maintain the particular – house-taste, The Big Pot would simply be topped up. He also told us that it is Mohammed’s wife who grinds the Spices to create the Garam Masala for the restaurant. 
The Ghee Batt was just enough to share given that we also had Bread. We were subsequently offered more Rice, there was no need. The Onions were subtle, I had feared that Marg had presented the opperchancity for us to receive the dreaded – Big Onion Blobs, not tonight. The Nan was presented in quarters, Hector always prefers his Bread to be served whole, there simply wasn’t the space. Thin with blisters, and – cooked in a clay oven, says the Menu; this was not the Tandoori Teardrop Naan which Hector has been dreaming about in recent posts. Mein Host told us that they keep their Naans simple and deliberately do not go for doughy. I had to admit that theirs is exactly how Marg likes her Naan.
Salmon, I did ask, sat in a blended Masala, topped with a sprinkling of Coriander. It was Marg who spotted the strips of Tomato mixed in. A Soupçon of the Masala crossed the table, there was Seasoning and a definite – Fish Flavour – enough to make me wonder how Marg had got to this Curry first. Unexpectedly, Marg came out with the quote of the evening:
I could eat this every day. 
Again, Coriander topped a possibly even thicker Masala than that across the table. It was a relief to see such viscous Masalas after the – Soup – served at 
With further Coriander Garnish and another wedge of Tomato, I was again happy to see the Masala was both Minimal and suitably Thick. Marg possibly took only about a third of this Side, leaving the remainder for yours truly. 
The first dip of the Naan was into the Shatkora Masala. Surprisingly, a slight Sweetness was revealed with Medium Spice. The Spice Level did not grow, if I had this again I would ask for a bit more. Crucially the Seasoning was there, for Hector, the fundamental parameter which defines a Curry of interest. 
The Lamb oozed of – lambiness. Tender does not begin to describe it, this was quality Meat. The Flavours from the blended Masala built steadily. In time I spotted a finely chopped Vegetable, or in this case, Shatkora Fruit. This was the source of the Citrus and a – slight bitterness. This was much more forgiving than adding Karela, Hector has found a new ingredient for his 
Clove – is what hit the palate when I started the Aloo Gobi. As there were no Whole Spices added after blending in any Curry this evening, we were on a blind tasting. With the Citrus/Bitterness from the Shatkora now embedded on the palate, it was inevitable that the Masala with the Aloo Gobi tasted – Sweeter, but not excessively so. The Curry on the left side of the plate would temper this anyway. The Cauliflower retained some firmness, perfectly cooked. The Potato looked as though it was already absorbing Flavours from the Masala. Suitably Soft, excellent. This was the ideal accompaniment. 
I took my seat in the empty room opposite the fan heater. A family came in and took the window seat. The father acknowledged me – it’s cold – felt like a warm statement. He went up to the counter, moments later, the heaters under the window seats were switched on. That was a revelation, now I know where to sit throughout the coming winter. 
Two pieces of Vegetable Pakora, just what I did not need after my share of sixty pieces courtesy of 
Murgh? – well it slightly conceals that in successive visits, Hector has ordered a Chicken Curry. Four Chicken drumsticks sat in a Shorva. I decanted three along with some of the Soupy Masala, I did not want to destroy the Dry Curry on the other side of the plate. How do I eat this? 
This is simply not to be missed when available at 
Four Romanian chaps took the window table adjacent to me. One was keen to engage. 
How much for the entire tray? – a question I didn’t ask. 
It is 
Rocky talked us through the Special Menu, in great detail. The Shadi Wala and Desi Lamb both sounded like a Hector Curry. I had to seek further clarification re the thickness of the Masalas. The Shadi Wala was declared to be – thicker. Furthermore, I had to establish that the dreaded ballast – Capsicum – was not going to make an appearance. 
Marg’s Chapatti was standard fayre, she would go on to help me with my Naan. The Tandoori Nan, served in quarters, had lost any impact it may have had before being cut up. The Cheese Nan, although quartered, retained its roundness. I looked at Howard and Tracey as I took the photo – wtf? – was the mutual realisation. This was not a Cheese Naan, I did not hang about to see if any of the Cheese melted. Non-melted Cheese, presented to a 
The Chilli and Coriander Nan was a Garlic and Coriander Nan with added Chilli, not what I had in mind, not what I asked for. There is no need for Garlic on a Naan, it distorts the Flavour of the Curry, whereas Chillies simply add extra bite. Again, served as a round, no Tandoori teardrop, the Naan was well fired and featured lots of – green – the Chillies and the Garlic. The quantity was ample, the Bread thinner than I dream of, but it did the job. Is it time to revisit 
At the point of ordering, Kirsty was offered – thigh or Chicken Tikka, she chose thigh, the best part of a Chicken in Hector’s empirical opinion. A light coloured, Creamy Masala was presented with specks of Herb/Spice to make it reminiscent of that served to Hector at 
With the peripheral Oil already formed on the surface, this had the appearance of a Classic Curry. Only here was there – red – which Tracey always finds to be off-putting. The Masala looked like the – Desi – which one strives to discover in a Mainstream Curry House. Maybe 
I have always been disappointed in 
With six verdicts to be delivered, Hector’s shall be kept to the end. let’s start with Marg:
The Spice Level impressed, indeed the – kick – reached the back of the throat. Meat and Masala, yes Rice would have been the better accompaniment. The ratio of Meat to Masala was such the Masala could only be described as being in excess. As I filled with Bread, so a spoon was used to consume the Masala, sorry, but in Curry-Heute, this defines a Soupy Curry. However, the Flavours were impressing. The Seasoning was there, did I even detect a hint of Citrus?
A huge bag of Pakora was presented containing two brown bags and Dips. Marg and I consumed more than twenty pieces before reaching home. I plated the rest. Two portions, sixty pieces in all, and Marg mooted Pakora this evening?
Parampara
Downstairs we went, another basement Curry House. We were greeted by two staff members and shown to the middle room. Our waiter was keen to take the Order, more time was asked for. We noted an appendage on the Menu stating that due to rising prices, Dishes are Zl2 more than printed. The prices I quote are therefore those we were charged. 
Steve was hungry, Soup was called for – Dal Fry (Zl12) would be followed by Murgh Jaisalmeri (Zl30) and a Lachha Paratha (Zl12). In keeping with the spirit of Curry-Heute, Steve asked that the 
I suspect the photo gives a false impression, the Soup was not that rich in appearance. This was definitely a – Shorva. For a Lentil Soup, we all expected something more substantial. Its Spiciness was, however, confirmed.
The Keema was decidedly – wet. With no Garnish, Aloo or Mutter, it just looked like a plate of – Mince. At least the Peas in the Vegetable Rice would add an air of familiarity. A dry, Red Chilli, a Cardamom and a large Bay Leaf would reveal themselves in time. Unlike the Soup, the Keema had substance.
It looked as though there were no vegetables – remarked Marg – just Keema, but full of flavour. As indicated on the menu, it was one of their specials. A very enjoyable dish with a bonus of Vegetable Rice, but I would have preferred a Naan without butter. 
The Garnish was merely a threat of Coriander. The dark brown, blended Masala looked decent. The dish sat there with two mounds smothered in Masala. The core of each mound was a boneless chunk of Cod, – Cod Steaks? 
I left some of the Masala for dipping. Having arranged the Cod and Masala on the Rice, I observed there to be enough Masala for the quantity of Rice, far from an excess. 
Addressing the plated food, the Cod separated into flakes easily. I don’t think I have ever encountered such sizeable slices of Cod, and not a single bone. The Seasoning was unobtrusive, enough to permit me to appreciate that this was indeed a – Fishy – Fish Curry. The diversity of components in the Rice added more pleasure to what was already shaping to be a decidedly worthy Fish Curry. When our waiter came to make the customary check, our voices were as one, we were enjoying the Fayre. 
The Garnish puzzled, the menu reveals it to be fried Poppadom. The menu also clearly states that this Curry comes in a yellow gravy. By asking for the 
Steve voiced his pleasure as he ate. The thickness of the Masala impressed, he had been worried that more Shorva was coming his way. 
We had been home for a week, and given how many days we have spent at home this year, let’s travel whilst we can. The number of Curry Houses in 
The usual? – asked Ayaz, Mein Host, as I took my seat in 
A couple were at – the table – finishing whatever. Two more chaps came in to share a Curry. Share? – does not compute.
Karahi Lamb
Hotter than hot, the peripheral Oil sizzled throughout the photographic ritual. As always, the start was tentative, no more scarring of the top palate. Ginger Strips and Coriander, Hector is home. Sliced Chillies were mixed through the Tomato-rich Masala Mash. 
As ever, it was a case of attempt to eat the furnace hot Masala before tackling the even hotter Meat. Ample, fine, as the Chapatti was, I could not help but think back a couple of weeks to the delightfully softer and thicker Chapatti/Roti served by the 
Some fatty attachments remained on the otherwise perfect Lamb. Tender, succulent, as you wish, one small rib and a solitary large bone formed the inedibles. There was plenty here to eat, but still I was left wanting more. It’s about time I had the half kilo once again. 
Arriving back from our short 
If there was a Lamb Curry on display, I missed it. Yesterday, 
I took my seat. On picking up a communiqué from Neil, I duly fixed a typo in a Curry post from long in the past. Neil has yet to reach the wonderful Curry that was consumed in 
Scottish Haddock! No need for a passport here for identification… in a Spicy Batter. The little pot of Chilli Sauce was warmer than room temperature, this adds a further dimension to the Flavour and Spice. My last Fish was a surprisingly decent 
Aloo Gobi
Oh, wow! 
Three Chicken Drumsticks sat in the mass of mush, quite enough. Despite not being a huge fan of this interpretation of – Saag – I still return to it every so often. It makes a change. In the depths of the Dry, Earthiness created by the mix of Herbs, I was once reliably informed that Spinach is one of five Herbs used in 
Having finished the Meat, I abandoned some of the Herb mash and returned to the rest of the Aloo Gobi. Still gobsmacked, I savoured every morsel. This Aloo Gobi was off the pleasure scale.
The final day in 
I have therefore passed Punjab Food Corner (Boxhangerstrasse 121, 10245 Berlin Deutschland) a few times and even took a menu last year. Real Punjabi fayre in 
The Curry Menu was standard for Europe, my last chance to have Duck on this trip, so I opted for Lamb. Mutton Subji (€9.90), Rice included, has been my get out of gaol Curry in 
A large pair, filled with Vegetables, and Marg would never decide if there was Meat or not. These sat atop some Raita and a brown, tangy sauce which we both took to be Tamarind, but on tasting, seemed otherwise. A modest Salad accompanied also. 
The Rice was served in the metal bowls I like to see my Curry served in, but not in Europe. I took as much Rice as I knew I would manage. 
The Mutton was Tender and had the distinctive Flavour which marks it from other Meats. In other words, it tasted of Lamb! The Spice Level impressed. There have been too many Deutsche Curry experiences when this has not been so. The Seasoning? I couldn’t make up my mind here. Perhaps it depended on whether I was having Meat or Vegetables. I haven’t mentioned the Masala. 
The Bill
Curry in 
Ganesha Tandoori Indisches Restaurant (Egelestrasse 31, 96050 Bamberg Deutschland) is located halfway between 
The menu was on the table, the first pages covered the extensive Mittagsmenü, I was almost tempted by the Fish Curry here, but having studied the online menu, I had my heart set on the Fisch Madras (€12.90). That this included Mushrooms should surely add to the Diversity, and reduce the risk of the offending Vegetable being added. As always I asked for – 
Three other tables in the main room were occupied. We were aware of a group sat beyond. Thali appeared to be manner in which the presumably Lunchtime deals were being served. 
The food was assembled on the table. The Rice portion was as expected, a Euro-portion, so it goes. The Naan, cut into four pieces, glistened, a buttery sheen. The teardrop shape and the burnt blisters confirmed this was from a Tandoor as the name of the restaurant suggested. Despite being thinner than Hector’s idyll, this would certainly do. 
Marg’s – Pakoras – numbered eight decent sized pieces. With no local factory to mass produce them, one assumes these were made on the premises. Despite there being a Salad of sorts in the middle of her plate, Marg ordered some Mango Chutney, three Dips quickly followed. 
Served atop a tea-light stand, the presentation was elaborate. A garnish of Onion Rings and a threat of Coriander was a departure from the near ubiquitous Ginger Strips. The Masala looked so familiar, a standard Blended Euro-Masala, I have seen this unnatural orange colour too often perhaps. I did like the consistency, far from Shorva.
Expectations were not high. After the extreme pleasures of Curry served in 
I decanted a sensible portion of Rice then arranged the five large pieces of Fish on top. Mushrooms were encountered, not that many. However, and most importantly, the Mushrooms were fresh.
I started by dipping Naan into the Masala, both impressed. The Butter was not – Garlic Butter – so a positive. Despite being thin, this was a worthy Tandoori Naan. The Seasoning in the Masala was decidedly – brave. This was going to be a way better experience than I had envisaged. 
There was hint of Creamy Sweetness which was thankfully drowned by the Savoury. The Creaminess was well within acceptable parameters. I continued eating the Fish and Masala with Rice and dipping Naan into the remaining Masala. 
The waiter checked on our enjoyment, I was keen to convey my pleasure. Curry in 
