Glasgow – Karahi Palace – Just what Hector needed

Posted on July 26, 2019 by Hector

I couldn’t let July pass without a visit to Karahi Palace (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ).

The usual ? – asked Ayaz, Mein Host, as I entered @16.30. I gave the thumbs up – One Chapatti (£0.90). There was no sign of Chef Rashid today. Either Chef Anwar, or Ayaz himself, would prepare Hector’s Karahi Gosht (£7.90).

Initially, one other customer was present, then a family came in and occupied the table mid-room. I may have seen them before at Karahi Palace. Four Chapattis went upstairs, strange, that was all.

 

Last Saturday, Ron MacKenna of – The Herald – wrote a very favourable review of Karahi Palace. Having consulted – Curry-Heute – he too ordered Karahi Gosht, though the published photo was of a leg of Chicken and a very wet Curry. Karahi Gosht is entirely different, well it is when served properly as it most certainly is – here.

Ayaz brought a jug of water then a Modest Salad. I declined the offer of – Mint Sauce.

The wait was not long, a simple spread.

*

*

Karahi Gosht

I have posted videos of the Karahi Gosht as served at Karahi Palace on previous occasions. Once again, the Karahi sizzled in the karahi. How much – tepid – food has Hector been served in the last month? This was remarkable.

Beneath the Toppings of Ginger Strips and Fresh Coriander, there was visibly more Tomato-based Masala this afternoon. Beneath, I could see the Big Bones with a mass of Lamb attached, but couldn’t touch them, far too hot. The Chapatti would later be used as an oven glove such was the temperature of this meal.

Having forgotten to take my – magic pill – I had to eat very, very, slowly. If anything, this made me savour the magnificent Masala even more. Sliced Green Chillies were encountered, which explained why this Karahi Gosht was decidedly Spicier than the norm. When I was able to take in the Lamb, so once again I was made to appreciate why I have been here over a hundred times. Soft, Tender, beautifully cooked and then the Flavour. The Masala, the Oil, the Meat, everything working in harmony.

As Ayaz approached the family so he nodded in my direction. This was enough, he could tell how much I was enjoying this Karahi Gosht.

The Bill

£8.70. Buttons – as was written in – The Herald.

The Aftermath

Ayaz was on the phone taking an order as I departed, so no chance to chat, but then he is a man of few words.

Aloo Gobi – I have never ordered it here.

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Aberdeen – Lahore Karahi – Da Capo al Fine

Posted on July 24, 2019 by Hector

A few visits back to Lahore Karahi (145 King St, Aberdeen, AB24 5AE), Hector was served a Fish Curry (£9.50) with Methi, it was – Wonderful, truly – Outstanding. Chef had stirred some Methi in towards serving, it worked a treat. On my last visit I hoped to repeat the experience, sadly, Chef simply took some Fish and threw a handful of Herbs at it. There was no Masala to speak of, a disappointment. This evening Hector was determined to have his Fish Curry with Methi the way it was served first time.

The rendezvous with Euan and Graeme was for 18.30. Arriving first, a Menu was provided, shiny and new, but the prices remain the same. The Bread prices are possibly the most favourable in Aberdeen. In terms of Rice, anything above basic Boiled Rice (£2.00) is relatively hefty. Beware of the Chana Pilau (£5.25). When Euan arrived, more menus were provided. As soon as Graeme took his seat, the young waiter was over to take the Order. A bit previous.

When we were ready I beckoned to the waiter. Achari Chicken (£7.95) for Euan, Achari Gosht (£8.50) for Graeme. In their last visits here together, Euan and Graeme have shared Rice and a Peshwari Naan (£2.75). On both occasions they found it to be too – Sweet. I thought it was worth reminding them of this. Tonight, they would share a Tandoori Naan (£1.60) and Pilau Rice (£3.00). For Hector, a Tandoori Paratha (£2.75).

I relayed the saga of the Fish Curry with Methi to the young waiter, he hadn’t a clue what I was talking about. I summoned the chap who was the manager this evening. A Fish Curry with Methi and Masala was agreed upon, however, it was still the young waiter who recorded the Order.

Euan took advantage of the BYOB and brought a couple of bottles of Bier. Neither seemed an ideal accompaniment for Curry, Hector passed. Lahore Karahi still don’t sell Sparkling Water, I should remember to bring my own.

The Paratha was Layered and Flaky but turned Crispy very quickly. There was no sign of it ever having been buttered in the preparation. Not the best. The Plain Naan is very plain – remarked Euan. Looking at the photos, it is difficult to distinguish between the Naan and the Paratha.

The Rice was enough to share. A Complimentary Salad was brought after everything else had been assembled on the table, a bit late. We could have been nibbling on that whilst we waited for the Mains. In the end, Graeme was the only person to touch the Salad

Achari Gosht

The Garnish of Ginger Strips and Fresh Coriander was decidedly – Minimal. The Lamb was presented in large pieces in a blended Masala. This was nearly my choice this evening.

Graeme’s verdict:

It was tasty, but could have been spicier. The Lamb was very well cooked.

Achari Chicken

Those who order a Curry with Chicken still baffle me.

Euan’s verdict:

I really enjoyed it. I don’t get out much. It wasn’t spicy. This place is as good as any Indian restaurant I have been to in Aberdeen.

Hector actually believes Lahore Karahi to be one of the top two Curry venues in Aberdeen, though after tonight and following on from my last visit, perhaps this will have to be re-evaluated.

Fish Curry with Methi

Again topped with minimal Ginger Strips and Fresh Coriander, the heart sank as soon as this Curry was placed on the table. There was no Masala, this was identical to the disappointing Fish Curry that was brought last time. Again, Hector had a plate of Fish and Herbs. Serve me this in München at Indian Mango and I wax lyrically, their Fish Chettinad is in a league of its own.

The Fish Curry was well Spiced and very well Seasoned. I prefer Dry Curry, and this most certainly was. The Flavours were very good indeed, the Fish, the Herbs. I was caught in two minds: simply enjoy what lay before me, or recall just how Wonderful this Curry could have been.

When a customer makes a specific request, then surely it should be heeded?

Whilst we ate, neither the waiter or manager approached us to ask the customary question. By the time our Order was presented, we were the only Diners at Lahore Karahi. The serving staff were conspicuous therefore by their absence. This takes me right back to my first visits to Lahore Karahi when I sensed there was the potential to serve Excellent Curry but the staff were more of a hindrance than a help. We had to wait until the staff were ready to secure – The Bill.

The Bill

£33.30. There cannot be many venues in Aberdeen where three people can eat for this.

The Aftermath

The staff had to be told:

There was no Masala. You gave me the opposite of what I asked for, you didn’t listen, your colleague didn’t listen, Chef didn’t listen.

Sorry – was the reply.

Ambal’s Restaurant has closed, again. This a considerable loss to the Aberdeen Curry scene. I particularly liked their Fayre, the people were also very accommodating.

Two venues have popped up on the Curry-Heute radar. I visited Heat and Dust (13 Crown St, Aberdeen AB11 6HA) en route to Lahore Karahi this evening. They only serve Buffet which is quite restricting, however, I saw enough to tempt. They had Fish Curry.

The Blue Elephant (299-303 George St, Aberdeen AB25 1EP) originally opened as a Takeaway and then evolved into a Restaurant. Their Menu is extensive and hopefully accurate. The prices are the lowest I have ever encountered Aberdeen, so it will be interesting to see the portion size. Bread prices, Chapatti and Roti excepted, are also better than most Aberdeen venues.

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Aberdeen – Namaste Delhi – Have You Booked?

Posted on July 23, 2019 by Hector

When Namaste Delhi (Ground floor: 64 Bridge St., Aberdeen AB11 6JN) was established last year directly underneath the long established – Nazma Tandoori – they must have known that there was no point serving the – Mainstream. To make their mark, – something different – would have to be offered. The – Tapas – route was adopted, the décor is also contemporary, Namaste Delhi is decidedly commensurate with the new breed of Curry Houses in Aberdeen.

There was time on the – Golden Coach – coming north from Glasgow this afternoon to study the online menu. One word stood out that particularly pleased Hector – Dry. Other sources had photos of the Fayre, some of which showed mainstream – Soupy Curry.  By the time I reached Aberdeen, I had made my choices. It was then a matter of having Marg complement these.

We entered Namaste Delhi @19.45. We stood and waited as a sign requested. We were greeted by the chap we would later establish as the Manager:

Have you booked?

It is a Tuesday night, the premises are huge.  With three sets of diners already in situ, there was no problem securing a table. We were invited to take a table accommodating  four at the wall. Marg observed the next diners to arrive had booked and were allocated a window table. Who wants to be – window dressing?

Two large cards were brought, the drinks menu was already on the table. The Waiter outlined that Namaste Delhi serves – Tapas – portions and that we should consider this when ordering. This was my first opperchancity to mention that I did not wish anything that had Capsicum. I asked about the size of the bottle of Belu Sparkling Water (£3.20). We were informed it was 750ml – very acceptable, given the prices we have been paying in Corsica and Sardinia in the last couple of weeks.

There had to be Lamb Chops (£6.95), it has been a while, though Marg did have some at Namaste (Cagliari, Sardegna) recently. These would be shared. The description of the Rajasthani Laal Maans (£6.95) was magnetic – smoked lamb. Irresistible. But then, this was a first visit, so who knows what would come? Hector’s favoured Side Dish – Aloo Gobi (£5.15) had to be sampled.

Marg considered the Keema Mutter (£6.45) surprisingly described as – Semi Dry. Surely this is the epitome of a Dry Curry? The Railway Lamb Curry (£6.45) was the next Dish I would have chosen, Marg must have read the subliminal signals. To complete the order: Jeera Rice (£2.50) and Lachcha Paratha with Methi (£2.50).

The Order was relayed.

You know your Indian food – was the remark made by the East European chap whom I can reveal to be Toms, the Manager. Again I repeated the requirement that no Capsicum should appear. He thought for a moment then declared that it should not be in anything cooked, but could appear in the garnish.

No Garnish!

It was confirmed that we have no allergy in terms of Capsicum. I simply expressed my dislike of Green Peppers in Indian Cuisine. There was also the issue of Capsicum as – Ballast. Just what one would not desire in a – Tapas – portion.

Poppadoms and three Dips were brought, the Waiter warned that there could be Capsicum in the Mixed Vegetable pot. Lime Pickle? – I suggested. He insisted it was otherwise.

Complimentary food in Aberdoom: having left the last Poppadoms that were set before us untouched, we tore in. Marg liked the Green Dip, I preferred the Spicier, Red. As for the – Mixed Vegetable – this was – Lime Pickle –  by any other name.

The Order arrived in good time. After the photographic ritual, each Dish was arranged as they would be devoured.

Lamb Chops

Two, for £6.95. I had jokingly said to Marg that we could have one Lamb Chop each as the plural had been used. Three days after – Curry-Heute – was mentioned in the The (Glasgow) Herald’s review of Karahi Palace (Glasgow), where the Quality and Quantity of Lamb Chops which cost – buttons – were praised, here was another classic – welcome to Aberdeen. One Chop each, so it goes.

Fortunately, the Chops had been cooked to perfection. They were charred in the extremities, succulent in the interior, full of flavour. Lamb Chops, but a Soupçon.

The plate set aside, it was time to approach the rest. Toms, Mein Host, was over to see all was well. I had to register my displeasure at being served two Lamb Chops only – I prefer four! (each) The Downsman (Crawley) which still sets the UK standard as far as the coverage in Curry-Heute goes, can make a profit by serving four large Lamb Chops for £9.40. Toms stated that he tries to keep the prices down, and has to watch his margins. Maybe after Brexit, the price of Lamb will plummet?

The Jeera Rice was an ample portion. Taking half, there was still more than Marg required. There was no issue with value for money here. No Aberdeen Curry Blogging would be complete without a rant about Bread.

The Paratha was quite well cooked, Flaky and Layered. It might have been Softer. The Methi was visible, cooked in. This Paratha had potential, but look at the size. £2.50? It’s Flour and Water (with a bit of Butter and Herb). I note the same price is charged for a Plain Paratha and those with fillings.

Aloo Gobi

Potato and Cauliflower, and not very much of either. One usually hopes for Minimal Masala, not an abundance, here was just a – threat. The Potatoes were fine, the Cauliflower could have been a bit more – al dente. My recent Aloo Gobi at Namaste (Cagliari, Sardegna) has set the standard of late.

Rajasthani Laal Maans

This was the make or break Dish. The sight of the whole Dried Red Chilli had me won immediately. The Menu mentioned – smoked – the presence of these wondrous Chillies is typically associated with – Smokiness. This was a Lamb Chettinad, or perhaps better than. The dark, blended Masala, was thicker than the Shorva which unfortunately prevails in so many venues.

Six pieces of Meat, two fewer than the standard – full portion. The Lamb was delightfully, Tender. The Spice was Moderate, the Seasoning pitched at a good level. Most importantly, this had the Smokiness that Hector desires.

That we were sharing meant only half of each portion was up for grabs. I would love to have gorged on this. On a return visit I would most certainly make ordering this a priority. Two portions? A half kilo I could dream of. This was very much a Hector Curry.

Railway Lamb Curry

A sprinkling of Fresh Coriander topped a Masala lighter in colour and a thinner Texture. Marg got there first, so the count of solids was not recorded. There may have been a comparable number of pieces of Potato and Meat, which if the case, means less Meat.

Marg declared her preference for this dish. Whilst Coconut (Milk?) was present, it was not dominant, a Milder Curry and thankfully not Sweet. The Flavour was true to the sense of – Indian Curry, very Traditional. This was definitely worthy of future consideration.

Every morsel was eaten. Hector never normally manages to finish a Paratha.

*

Toms, Mein Host, presented two glasses of Mango Lassi – for our appraisal. He is still working on the blend and therefore this is not on the Menu. We discussed the various approaches to making Lassi. I suggested that Farmfoods frozen Mango as suitable, reliable and cheap. The conversation would continue at length. Previously, even Marg had raised the matter of Bradford Curry Houses serving Rice / Naan – or up to three Chapattis accompanying each Curry.

Marg was intrigued by Toms’ accent, we asked. Latvia – was the answer. Cue the Curry-Heute Blog which features Riga. We talked – Curry – which for Hector is the best way to conclude any meal.

The Bill

£30.51 Retaining the receipt guarantees a 15% discount on the next visit, but not 30% on Lamb Chops.

The Aftermath

More photos, and more discussion, this time of other Aberdeen venues. That is between Toms and myself.

I shall certainly return to Namaste Delhi, though as this trip marks the final sleeps at Forbesfield, visits to this city will inevitably will be fewer.

Namaste Delhi – Menu

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Glasgow – Al-Anwar – Curry-Heute : Startlingly Committed!

Posted on July 20, 2019 by Hector

Hector is back in Blighty which means time for more Glasgow Curry! After three weeks firstly in the Curry Desert that was Corsica, followed by the Curry Wilderness of Sardinia with Berlin tagged on at the end, there had to be – Karahi Gosht.

Al-Anwar (223-225 Allison Street, Glasgow, G42 8RU) opened for business on July 3rd whilst Hector was abroad, today was the first opperchancity to appraise the Fayre, though Howard did get there and provide appropriate comments.

When the Huwaei was switched on late this morning, Hector was made aware of – Curry-Heute – being mentioned today in Scotland’s leading broadsheet – The Herald. Ron MacKenna, their food writer, had finally made it to Karahi Palace. He saw it for what it is, a modest Curry Cafe serving outstanding Curry.

Startlingly Committed – is how he described yours truly in the review, with reference to my hundred plus visits.  I suspect Hector may be referring to this ad nauseam.

I phoned Ayaz, Mein Host, at Karahi Palace, to inform him, he took it in his stride. Howard visited later for a Takeaway. Ayaz was reportedly quite indifferent. So it goes. Perhaps he already knows what is going to happen to Karahi Palace in the near future when the Barclays’ employees discover what is on their doorstep.

Unbelievably, it was the timing of a hockey match in Turkey later this afternoon that had Marg insist we go to Al-Anwar earlier than the Saturday Curry-Heute norm of 15.00. Arriving just after 14.00, we were met at the door by the young chap who had fielded my questions when I dropped by a few days before their opening. I take it he is managing this business, Mein Host presumably has – fingers in other pies – as Curryspondent Bill likes to put it. I introduced him to Marg and whilst walking in, verified that Karahi Gosht was available.

You said it was oily – referring to their opening day review.

That was Howard – I explained, bad Howard.

I took in the various Burgers and Kebabs on display under the counter. The Curry Menu was on the wall, posted below.

We took our seats in the somewhat Spartan room. Wall decorations may appear in time, perhaps laminated copies of Curry-Heute reviews? After a few minutes we realised that nothing was going to happen unless we went back next door.

Marg desired Vegetable Pakora. It took me a while to establish the price even though it was posted on the wall and on the display board above the counter. I saw no paper menus. Ah, £3.50. The Karahi Gosht was declared to be on-the-bone which is what I hoped for. A Paratha (£1.50) would accompany. Marg took a bottle of Cola Zero from the fridge. I didn’t look to see if there was Sparling Water. I still felt that I might be served at the table.

I watched a karahi being loaded with Karahi Gosht from one of the three Curry trays on display. This was taken through to the kitchen. Beside the Karahi Gosht was a very appealing Mixed Vegetable Curry. Next to that was a very oily Chicken Curry in what looked like Shorva, not for Hector. We returned to our seats.

I took some time to study my photos and establish the price of the Curry on offer. I don’t know who thought up this pricing system. There is a base price for each Curry determined by the choice of Meat, then an add-on for style. A Karahi Gosht is therefore £5.50 base price, plus £0.95. Why not just print £6.45? It was £8.50 when Howard was here. I saw no reference to the £30.00 per kilo for Karahi Gosht reported previously, is there a menu hiatus? Time will tell.

Vegetable Pakora

Reheated Pakora, so few venues attempt cooking the batter on demand. This was quite a plateful, between twelve and fourteen pieces, Marg estimated. One dip accompanied, but not the Raita that Marg prefers. She asked, it came in with some much needed napkins. The young chap who was assisting is still finding his feet.

Whilst this was indeed an impressive portion, what about those who wish to have Pakora as a Starter? This portion would be far too much. A half portion should be made available.

With Dips in place, Marg took care of the Pakora. She enjoyed it. Although being invited to participate, the offer was declined. Hector had a mass of food to deal with.

The Karahi Gosht was accompanied by a large and very thick, Paratha. Served whole, thank you, it was very well fired, this would be interesting. No sooner had I torn off a strip for the ritual photo when another Paratha arrived.

I only ordered one. The second Paratha was withdrawn. I then realised that I had an Aloo Paratha. I asked the other diner sitting at the rear of the room if I had his Paratha. Apparently not. This was an excellently stuffed Paratha with Potato and Coriander. The flakiness had been maintained, it was so fresh, soft, a delight to eat. I nearly managed it all. I would have this again.

Karahi Gosht

Howard was right, this was – Oily. At Akbar’s, I was once shown the dabbing cloth used to remove the excess Oil before serving. They need one here. Having said that, I do not mind Oil collecting on the periphery of my Karahi. Herein lies immense Flavour.

A mass of Lamb sat above the Oil and was topped with a sprinkling of Fresh Coriander. No Ginger Strips. The Curry was – Hot – as was the Paratha. We are back in the land of food being served at the right temperature. There was a good level of Spice at the start, the Seasoning felt OK. At the core of the karahi, I could see a blended Masala, it would be a few minutes before I reached this. The Lamb was incredibly Tender, easily the best Lamb I have had in weeks.

Hector was home, having his favourite Curry. Enjoying it as I was, there was not the hoped for burst of Flavour on the palate. I was happy to eat what I had, then things took a turn for the better. Dipping the Paratha into the Masala as opposed to the Oil was quite a revelation. Now the flavours flooded out. With the Lamb, Masala and Paratha all working in harmony,  here was Curry Nirvana. I encountered my first Sucky Bone, bone marrow – Mmmm.  The Spice was building considerably on the palate. Why reaching the Masala made such a difference did puzzle. The Lamb had been sat in the Masala, surely it could have absorbed more of the Spices?

The final moments were sheer joy. The remnants of the Paratha were abandoned, I know my limits. The final pieces of Lamb on-the-bone were taken care of. Here was all the pleasure I have been denied for the last three weeks. Why do I leave Glasgow?

The Manager came out to ask the customary question. I told him that his Karahi Gosht is indeed – Oily – but this is how I like it. He had addressed me as – Hector – throughout the visit, the staff names I shall have to work at. Back in the main room I asked when Kofta Anda would be available. He answered – Tuesday and Wednesday. I’ll take a chance some Wednesday in the near future. It is good to have a Glasgow source of authentic Karahi Gosht restored once again. In time even more of the Menu will be explored.

The Bill

To you, £10.00.

Who would argue with this?

The Aftermath

There had to be a photo of Mein Host Jr.

Later, on passing Shahed’s next door to the Allison Arms, we saw the premises had met the same fate as their city centre venue. I hope all is well with – the family Khan –  who famously fed Hector, Marg & co at their home one very special evening back in 2012.

Al-Anwar  Curry Menu

Update, one month later...

Al-Anwar has gone.  Welcome to Basharat G’z

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Berlin – Swera – Where was the Spice?

Posted on July 18, 2019 by Hector

After the addition of two venues in Neukölln, today, it was back to Kreuzberg and familiar territory: Swera (Bergmannstr. 103, 10961, Kreuzberg, Berlin, Deutschland) for the final Curry of this trip. My first visit to Swera with Marg at the end of 2016 concluded with quite a statement: This is the Best Curry I have ever had in Berlin. The follow up visit two years ago led me to the same conclusion. So, nothing to live up to then.

Making the short hop from Neukölln to Kreuzberg, we arrived at Swera just after 14.00. The outside tables were occupied, as always we went inside. The interior was empty.

Menus were brought with three Poppadoms accompanying. Despite being well toasted and containing Cumin Seeds, the Poppadoms remained untouched. Is Marg becoming bored with Poppadoms also?

Having had Fish and Lamb in the past two days, it was time for something completely different – Battak Sabzi – (€13.10) fitted the bill, Duck and Mixed Vegetables. Sabzi has featured in both previous visits, more than just Meat and Masala, how Hector likes his Curry. As is the European way, this would include Rice and a Salad.

The Salad would be taken care of by Marg, in addition to this, Onion Bhaji (€4.90) would form her lunch. Selter’s Classic was the Sparkling Water served yesterday at Avtaar, this was on Swera’s menu also. 750Ml for €5.50, Mainland Europe knows how to charge for Water. In the end, it was a bottle of San Pellegrino which arrived.

Onion Bhaji

When Marg and I attended a cookery demonstration in Jaipur, we were told there is no such thing as Onion Bhaji. My perception is that it is a poor version of Pakora. There was a Curry House in Köln Sud which sold the largest Onion Bhaji ever seen, it closed before I had the opperchancity to sample the fayre. What was served today at Swera was a possibly unique interpretation of Onion Bhaji. Worms – is how I described this to Marg. Strips of Onion, deep fried in Batter. Marg is doing a lot of deep-fried currently. With the Salad and the three Dips, Marg had quite a lunch. She enjoyed it.

The Rice was more than a Hector could ever eat. I always regret leaving so much.

Battak Sabzi

Having asked for – no Paprika – the first thing I picked out was a piece of Green Pepper, just the one thankfully. Ginger Strips, Courgette, Cauliflower, Peas and Carrot were present. The – Interesting Vegetables – had been cut lengthwise, here was a manifestation of the imagination that I called for at Chelany two days ago. As I decanted the mass of solids, so the Duck reached double figures. This was a well put together Curry. With the mass of Meat and Vegetables, so the ratio of Solids to Masala was very pleasing. Not a – Dry Curry – by any means, but far from – Soup.

Where was the Spice? Curry should at least have something resembling a – kick. I did swallow a piece of Cardamom, never a good idea. So, Chef presumably had access to the required Spices, he just needed to be a bit heavier handed. Ginger and Cheese – said the description. I saw the Ginger, where was the Cheese? The Seasoning was just – OK, again restraint had been shown. With minimal Spice it was down to the Meat and Vegetables to work overtime. Duck gives far more to Curry than Chicken ever does. The Vegetables had not been cooked overlong and so here was a wonderful array of Textures. I was forgiving the lack of a – kick – when another way to make this Curry even better came to mind. Cashew Nuts, and more Spice. Has Hector not just described – Kung Po Duck?

There was no discussion about Spice Level at the time of ordering. May I suggest that those of us who desire a reasonably Spicy Curry should ask for it that way.

The Bill

€23.50 (£21.17)

The Aftermath

I shall most certainly return to Swera at some point in the future. Meanwhile a few doors along lies – Indian – and around the corner is – Arman. There are so many more venues to explore beyond these. Hector needs to get to Berlin more often.

Time for a sail along the Graaf anyone? 

Menu extracts

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Berlin – Avtaar (Neukölln) – Mittagstich

Posted on July 17, 2019 by Hector

Hector and Marg encountered Avtaar (Neukölln) (Weserstraße 5, 12047 Berlin, Deutschland) yesterday whilst walking through Neukölln from Hermannplatz towards our Curry at Chelany. Research shows that this is one of four – Avtaar – outlets in Berlin. Hector does not usually rush to eat in – chains – or – franchises – however, as this was in the area in which we are presently residing, it seemed churlish not to give it a go.

Arriving at noon, a handful were sitting outside, we walked past the Bar and into the first of two dining rooms before encountering the Waiter. We were able to choose any table. Two ladies were the only others dining inside.  Al fresco rules.

Having seen the – Mittagstich – Lunchtime Menu, advertised outside, I assumed this would be presented on a card, or similar. When handed a virtual tome, I was quite confused. The pages I studied all had €6.90. This was almost the full Menu as served a la carte, I checked later. Presumably the portions are smaller midday, as is Hector’s appetite.

Having denied myself Meat for the past few days, it was time for Lamb Curry. I overdosed on – Seafood – latterly in Sardegna knowing that I can only serve it sparingly at Hector’s House. Too many – eyes – for Marg. I made the usual checks, Lamm Vindaloo looked like the best Hector Curry, as long as the – Paprika – could be withheld, otherwise Lamm Subbji may come into play. I noted that the description for Fisch Vindaloo was perhaps more suited to my preferences. Garlic and Ginger were mentioned, no – Peppers – and also – Scharf – was declared. Why do menu compilers not spot these inconsistencies? Why do easyJet enforce a strict – one piece of hand luggage – at some airports yet at Cagliari you can walk on with three? Hector may have to change his name to Victor (Meldrew).

Marg decided to have a big blow out and order two Poppadoms: Papadum (€0.50) and Mango Chutney (€1.50) to arrive at the same time as the Lamm Vindaloo. A 750ml bottle of Wasser Classic (€4.90) completed the Order. Once again, a bit steep for Sparkling Water. All – Main Courses – are served with Rice and Salad, so overall, one cannot really complain.

A plate of Soup arrived accompanied by a small Bhatura. I looked at the Waiter as if questioning why he had brought this.

Part of the menu – was his explanation.

The Soup was yellow, thin, and thankfully – hot. There was a wee kick, a tang, it was well-seasoned. I took half and passed the bowl to Marg. This was enough to titillate her palate. The Bhatura was still large enough not to be classed as a – Puri. As with yesterday at Chelany, this deep-fried Flatbread was well received.

The Rice had Cloves present, enough to add an Aromatic Flavour. The quantity was ideal, enough to cover the plate, no more required. I would eat every grain.

Lamm Vindaloo

The appearance did worry: unnaturally – Red – Oily – and surely all these white grains were not – Coconut? Having stirred and decanted, things certainly improved. I counted six decent sized pieces of Meat and only two pieces of Potato. At least there was Potato. The payback, however, was three Big Blobs of Onion.

Here we go, the Flavour of a classic Euro Curry. Moderate Spice, OK Seasoning, Curry for the masses. The Lamb was Tender and seemingly – Moist. Having questioned the quality of the Lamb yesterday at Chelany, this was much better. It tasted – Meaty – the – Umami – card can be played here. Most importantly, I could not taste – Coconut – in the Masala.

This was – Curry – no more. Still, the thought of – Deutsche Küche – makes me appreciate – Indian Cuisine – all the more.

Meanwhile, Marg took care of the accompanying Salad. The Poppadoms were well toasted and had the embedded Cumin Seeds. Marg received three Poppadoms, presumably the third was part of the Mittagstich.  All was well in Berlin-Heute.

The Bill

€14.30 (£12.88) The water aside, good value.

The Aftermath

The Calling Card was presented, however, our Waiter was obviously busy, and so off we went.

Mittagstichacts

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Berlin – Chelany – Well, Marg loved it…

Posted on July 16, 2019 by Hector

With no direct flights from Sardegna to Scotland, there had to be a stop-off somewhere. Berlin proved to be the most economical route home. Marg’s friends always assume she is going to – Germany – on holiday anyway, so why disappoint? The Ibis in Neukölln had the most attractive price, they should make a point of informing the public that Bus 171 from Schönefeld drops you almost at the door. Hopfenreich and Sadhu are located at the northern end of this – garden suburb – which reminds me of – Wedding – a decade ago. There are many Curry Houses here to choose from, I refined my search to – Pakistani – rather than – Indian – it was Chelany (Friedelstraße 41, 12047 Neukölln Berlin, Germany) that stood out.

We arrived just after 17.00, two tables outside were occupied in what felt like a very mild afternoon after the heat of the Mediterranean. We took a window table, by choice, in the empty interior. Having studied the Menu in advance online, I knew I was having – Maschli Masala – (€10.40), the promise of – redfish fillet with different vegetables seasoned to regional type (hot) – had me won.

Having missed her summer holiday lunchtime salad, Marg was ready for Curry-Heute. Lamm Dahiwala (€10.50) – lamb with different spices, and almonds in yoghurt sauce – was almost the definition of a – Marg Curry, and the antitheses of a Hector Curry. Both descriptions used the word – different – I wondered in what way this would be so. As is the custom in European Curry Houses, Basmati was included in the price of the Main Courses. A 750ml bottle of Sparkling Water (€5.90) – ouch – would complete the Order. For €5.80 we could have had 800ml of any other Soft Drink, unglaublich.

With bubbles – said the Waiter as he took the Order. I showed him a certain page on – Curry-Heute – and asked that – no Paprika – be included in our Curry. This invoked no reaction, not a problem then. We agreed on – Scharf – for the Fish Curry and – Medium – for the Lamb Curry.

The candles were already lit when we entered. There was a pleasant ambience at Chelany’s – Cafe, Bar and Restaurant, I wonder if people come here and do not dine?

When the food arrived, I assumed it was headed to another table such was the quantity being presented. In addition to the Curry, a big puffed up Bread, and a Salad accompanied. I thought I was having my first ever – Dosa – but this was thicker than a Dosa. I looked it up – Bhatura – or in other words a big – Puri. The Rice was to share, there was, as ever, more than we could eat. Fortunately, this time, there would be little wastage.

Maschli Masala

The Curry was piled high in the metal bowl. This looked like a mountain of Curry, though as we decanted, it was noticeable that the bowls had false bottoms. Still, a decent portion.

Ginger Strips topped the mass of – Red Curry, this colour could not have been natural. Big Blobs of Onion – stood out in the red, blended, Masala, I was already speculating as to how much Capsicum would have been present had I not asked for it to be withheld. More Onion than Fish was how this Curry appeared. Pieces of half cooked Tomato completed what the Menu described as – different vegetables. I think Chef could have used more imagination here, there was nothing special or – different – about this limited array.

The – Ginger Blast – was the first Flavour to register. Hector has been denied this for well over two weeks, a good start. The Curry was far from – Scharf. The Spice Level was way down, there was hardly a – kick – here at all. The Seasoning was not even on the scale. After the well seasoned Curry served in Cagliari, this was approaching – Bland. It was the Bread which came to the rescue somehow sweet and savoury. The Fish was delightfully – Soft – not the rubbery texture that too often prevails. There was simply too high a ratio of Onion to Fish.

I had been so looking forward to a decent Fish Curry, I’m afraid, this was not it.

Lamm Dahiwala

Hector had the – Big Blobs of Onion – Marg had the copious – Yellow Sauce. Both together would be Hector’s – Nightmare Curry.

I’m loving this – was Marg’s first utterance.

Topped with Ginger Strips, Almonds and a hint of a Herb which could have been Coriander, this Curry was well presented. The Creamy, Yellow Masala was decidedly – Soupy. The colour apart, this was Marg’s ideal Curry. We have come to accept that in both Patia and Korma, Chicken actually works better with this type of Masala. Marg was more than happy with the Lamb. As ever, a Soupçon came in Hector’s direction.

The overt – Sweetness – here ironically enhanced my enjoyment of the Maschli Masala. I asked Marg if she found the Lamb to be – Dry. Again, after the re-introduction of Lamb to Hector’s diet in Cagliari, this Lamb was approaching – Flavourless. It had most likely just met the Masala at the time of serving. I would challenge that this was a Curry, however, this is what Marg likes.

I think the Bread is gorgeous – she added.  The Bhatura was a pleasant bonus deep-fried flatbread which Marg would not otherwise touch.   Marg took care of the Salad.

A different waiter came to clear the table, we asked yet another for – The Bill. He offered us – Schnapps.

Zehr Früh – was the reply. The staff at Chelany were all very pleasant.

The Bill

€26.80 (£24.14) Later at Augustiner Gendarmenmarkt, I noted the price of Wiener Schnitzel at €23.50. Chelany’s value therefore speaks for itself.

The Aftermath

The Calling Card was greeted with an air of familiarity, greater than in any other country. Curry-Heute – clearly makes more sense in Deutschland.

Menu – extracts

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Cagliari – Namaste Indian Tandoori Food – E’ Festa

Posted on July 14, 2019 by Hector

With an Aloo Gobi so impressive, or – Allu Gobhi Masala – (€4.00), as it is called at Namaste Indian Tandoori Food (63, Via Barcellona, 09124 Cagliari Sardegna Italia), the return visit was mandatory. Rather than just repeat the Order of two days ago, which Hector is prone to do to activate the – Curry-Heute Test – or – impress me again -, it was decided to explore more Vegetable options. No other Lamb Curry appealed.

We arrived moments after 13.00 on a Sunday lunchtime, quite a few of the tables outside were occupied, and one inside. By 13.15, all four of the inside tables were taken and food was still being taken to new customers sitting outside.

The Lady Hostess smiled in recognition, a far cry from yesterday’s display of tolerance for daring to be a customer at Tandoori. We took the same seats as last time.

I had already planned my Order, and I wasn’t holding back. Allu Gobhi Masala of course, plus Mix Sabji (€4.00) because I was determined to have a Curry that was not – Soupy. The Kofte (€4.00) was a last minute replacement for the intended Dal Makhni (€4.00). Vegetables alone is hardly living, a Seekh Kebab (€1.50) should provide something – solid. Rice or Bread? On Friday, the Onion Naan did not quite impress, I decided to risk a – Pratha semplice – (2.00). Stuffed Parathas were available for the same price as Plain Paratha.

Marg chose Agnello Tandoori (€6.00), or Tandoori Lamb and Salad as illustrated. For extra €2.00, Potatoes could have been added.

For Drinks, same as before: Mango Lassi (€2.00, twice and a 500ml bottle of Acqua Frizzante (€1.00). Quite a spread.

We watched people come and go. The couple at the adjacent table had Biryani. With a choice of either Meat or Vegetables this did not tempt. Why not both together? I saw no accompanying Masala either. I must get to the root of whether Biryani should or should not be accompanied by liquid on the side.

Once again, the food was brought on trays. Assembling the array on the table was a challenge. I knew the order in which I would be eating, Mix Sabji to start, then the Kofta, and finally the Aloo Gobi. The Seekh Kebab would be taken as and when.

The Paratha was not up to the hoped for standard. I make no apology for being exceedingly critical regarding the presentation of Parathas. If I can cook them to a decent standard, then why cannot everyone? This was – quartered – which always annoys, please serve Bread – whole. The Paratha was thin and limp. There were signs of – layering – but no – flakiness – whatsoever. Blindfolded, one would have found it difficult to distinguish between this and a Chapatti. Meanwhile, on my right, Marg was taken aback by what she had been served, Lamb Chops! She also found proper cutlery on her tray, the fork came Hector’s way.

In addition, a Raita with Chickpeas and the mysterious Green Mush had made an appearance again.

Agnello Tandoori

Marg was having Lamb Chops and Hector was not! This is unheard of, the opposite usually holds. For once, Hector would have to purloin a Lamb Chop.

Let’s not forget to consider the accompanying Salad. There was Salad beside the Lamb Chops, done.

Three large Lamb Chops and a smaller one took up a large plate area, Big Chops. They had clearly been well marinaded, but had not been cremated. What’s the point of having a Tandoor and not stretching its limits? The fat had not been trimmed which detracted from Marg’s enjoyment, though rarely bothers Hector. In the end I settled for a decent bite from one Chop. OK, but had it been more fiercely cooked, well… I suggest that if one’s preference matches ours, ask for the Lamb Chops to be well-fired.

It was only having cleared her plate, that Marg realised her Lamb Chops had been served on crockery. So, one of us was expected to eat from, and with plastic, whilst the other – dined in style?

*

Mix Sabji

I had hoped to be receiving a classic Vegetable Curry, however, this was not the case. Visually, this was the Aloo Gobi with extra Vegetables. Expectations were still high, the Aloo Gobi was that wonderful last time.

The three Aloo Gobi constituents were in the Mix Sabji: Potatoes, Cauliflower and Onions. Additionally were Carrots, Aubergine and what I took to be Courgette. There was a sense of Spice and Seasoning, but far from the – Wow – achieved in the Aloo Gobi alone.

Kofte

Pumpkin and Zucchini (Courgette) were listed on the Menu. So, not the Lamb Kofta with Palak which Hector loves so much. The Vegetable Balls were Soft but not particularly warm. They had an Earthy Flavour but lacked the hoped for Spice. The accompanying Masala appeared to have the same Tomato-base as served in the Agnello (Lamb) al Curry on Friday.

I decided to mix the Sabji and the Kofte, and using pieces of Paratha, alternated between these.

Seekh Kebab

The Menu did say singular, which always amuses when a pair is standard. This Seekh Kebab was unlike any I had seen before. There was a coating of Spice on the surprisingly – Dry – exterior. Biting off the end revealed a light colour: Chicken Seekh Kebab, Hector is used to Lamb. The Spice did not manifest itself, but although I could see no Herbs, I felt there had to be something in there to give the Flavours.

By this time I felt I may have ordered one Dish too many. If Hector cannot eat a plate of Vegetables, then there must be something wrong. Marg had sampled the mysterious Green Mush. It was time for Hector to examine this. An Onion Mash is what it looked like, I put some on my plate… bloody hell … this was Spicy. It wasn’t touched again. However, if one is at Namaste and finds the fayre to be under-spiced, then stir some of this in.

Allu Gobhi Masala

There was a risk in leaving the best to the end. The Aloo Gobi would have cooled, the palate would have not been as fresh as when this Dish was first experienced.

There was way more Flavour here than in the Mix Sabji. Once again the Seasoning and Spice Level stood out. I hadn’t spotted Cumin Seeds two days ago, I was now aware of them. Of all the Dishes I have sampled at Namaste, this impressed the most.

Our Hostess came to clear the table. She could see what had been left, the Paratha and the mysterious Green Mush. She wondered if I had found the food to be too Spicy. The food no, the Spiced Onions, yes. Who wouldn’t?

The Bill

€26.50 (£23.87) Who had the Lamb Chops?

The Aftermath

I had to ask about the three venues in Cagliari all called – Tandoori – one of which I have eaten in, and the other noted the change of name to – Maharaja. Our Hostess insisted that they each cook their own food despite having identical menus. A franchise then? A chap wearing a – Tandoori – t-shirt came in to Namaste to eat. Sshhh.

The post from Friday was shown to our Hostess who expressed her delight as I scrolled down and each photo was revealed.

When I have time I will read it – were her parting words.

I hope the comments are taken on board.

… and for anyone wondering, the t-shirt was still white at the end.

Posted in Namaste Indian Tandoori Food | 1 Comment

Cagliari – Tandoori (Angioy) – Vieni a Prenderlo! – Come and Get It!

Posted on July 13, 2019 by Hector

Romani domi abierunt!

Google Maps show three Curry Houses called – Tandoori – in Cagliari. One assumes a chain, with three days left, I plan to verify if this is so.

Hector and Marg were the first customers of the day, entering Tandoori (Angioy) (Via Giovanni Maria Angioy, 25, 09124 Cagliari, Sardegna, Italia) at noon. Tandoori is conveniently located nearby our hotel – Italia, but then so was Namaste yesterday. It’s as if Hector chooses his sleeping quarters with Bier and Curry as the determining parameters.

Two young girls were manning the front of house, I deliberately do not use the term – Waitress. We took the table at the far end of the room, adjacent to the glass partition separating the Restaurant from the kitchen. A Chef was busy skewering Yoghurt covered Meat in preparation for cooking in the Tandoor.

The Menus were already on the table. There were three Lamb Curry options. Shai Korma (€9.00) was dismissed as being – Creamy. The description of the Jalfrezi (€9.00) mentioned the dreaded – peppers. This left Agnello (Lamb) Vindaloo (€9.00) served Spicy, or not. I was in the mood for Rice today, however, the Bread list did impress. Riso Limone e Cumino (€2.50) sounded irresistible.

Today Marg would have Pakoras di Verdura (€2.50). Two 500ml bottles of Acqua Frizzante (€1.00) would complete the Order.

We sat and took in the basic surroundings. Paper plates were pinned to the wall beside the door presumably with favourable comments written on them. No crockery or metal cutlery here then. Has – Recycling – not reach Cagliari? Surely it’s more environmentally friendly not have single use plastic/paper?

One of the girls summoned me to the counter. I was invited to place the Order. When I reached Sparkling Water, she pointed to the fridge in the corner. So, I’ll fetch it myself then? And help myself to the plastic cups from the pile on the counter? Oh, I’d better take two packets with the plastic cutlery and napkin inside also.

Moments later the girl came out of the kitchen to ask:

Spicy or very Spicy?

Spicy – I replied. There was no need to risk doing myself damage.

A display of Curry etc was slowly being assembled at the counter.  The Vegetable Curry looked decent, i.e. not – Soupy. I was too early to see if this array would simply be scooped and served, or reheated in the kitchen.

Our food was conveyed from the kitchen and placed on the counter. The second girl summoned me to – come and get it. This I could not believe. Exactly what are these girls being paid for? I have written before that my heart sinks when I visit premises staffed by young girls, they tend to know nothing about the Fayre. Today was another nadir.

The Lemon and Cumin Rice arrived last. I was still standing having taken the rest to the table. Handing me the Rice directly was as close as I got to table service. The Limone e Cumino Rice was served in a paper soup plate. I then realised why another paper plate had been placed on the counter. I went back up to retrieve it. This was for decanting. Had they thought it through, the extra plate could have been avoided.

This was a decidedly large portion of Rice, enough to share if required.

Pakoras di Verdura

Five large pieces of Vegetable Pakora were accompanied by three microscopic Dips: something Creamy, Raita and Tamarind.

Salty – was Marg’s opening reaction.

It was our kind of Pakora with the Batter, and Onions in it. I liked the Creamy Dip – she added.

Agnello (Lamb) Vindaloo

No Potato, how can you have a Vindaloo without the – aloo? Instead, seven good sized pieces of Meat plus a tiddler sat in a Standard Masala.

As with the very impressive – Aloo Gobi – yesterday at Namaste, the Seasoning was the first element to register. This was very much at the top end of – The Erlangen Scale of Seasoning. Well Seasoned? This was beyond – brave, yet I found it very much to my taste. The Spice was also pitched at a level which suited the Hector palate, this was a Spicy Curry, there would really be no need to go beyond this unless one was having to prove a point. So far so good.

The first piece of Meat was Superbly Tender, the full Flavour of Lamb coming across. The next piece was less Tender, thereafter all was well. It was at this moment I wished I had ordered a Vegetable Side, but then I had expected – Potato – in the Vindaloo. Meat and Masala is not really enough, there was the Rice thankfully.

A Citrus Blast hit the palate, the Lemon Rice, no doubt the Cumin Seeds were working their magic also. I remarked to Marg that I have had much worse Curry than this served in Europe. This Curry was actually impressing. Spice, Seasoning and a Tang, this was not a Bland Curry.

The last piece of Meat would be savoured. Massive – is how Marg described it. I manoeuvred the Lamb on to the plastic fork and dispatched it down the hatch. Yes, I had enjoyed this Lamb Vindaloo very much, with Potato it would have been even better.

The Bill

€17.00 (£15.32) No tip was given, where was the service to earn it?

The Aftermath

The Calling Card was given, as if anyone cared.

Tutti i ristoranti Tandoori di Cagliari sono la stessa azienda? – I had prepared on the Huawei.

I was answered in English, and assured that each Tandoori Restaurant in Cagliari was different.

Different Menu, different t-shirts?

This was confirmed.

Tandoori Menu – extracts

Later, we passed through – Republicca – to take the Metro. Another – Tandoori – as Google have it was nearby. I had to check it out. Behold, Maharaja (Via Grazia Deledda, 23, 09127 Cagliari, Sardegna, Italia), however, the name may be different, but the Menu was identical.

I saw the Chef prepare the Tandoori Meat at Tandoori (Angioy), but where is the Curry actually cooked?

Maharaja Menu

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Cagliari – Namaste Indian Tandoori Food – Food for The Soul

Posted on July 12, 2019 by Hector

Marg and Hector arrived in Cagliari, Sardinia, early this afternoon. By the time we had checked in to Hotel Italia, there was only one possible lunch venue: Namaste Indian Tandoori Food (63, Via Barcellona, 09124 Cagliari Sardegna Italia), all other sources of Indian Food close for the afternoon at 15.00. Note the – all other – yes there are multiple venues, but with – Tandoori – appearing in the names of three outlets, they could be a chain. Hector Holmes is on the case, again.

Arriving at Namaste @15.00, tables were occupied outside, we walked in and chose a table inside, all were available. Namaste is a Curry Cafe, I was prepared for the plastic plates and cutlery but still have to challenge why these are favoured over proper crockery and eating irons. The Lady Hostess brought the illustrated Menu. Once the front page covering mostly Kebap and Thali had been eliminated, it was down to the serious stuff.

Allu Gobhi Masala (€4.00) was my first choice of the day. Korma aside, there was only one Lamb Curry and the published photo showed it would be – Soupy. It was a matter of – Curry on regardless.  Hector has not had Lamb in well over two weeks, there is a fear that my DNA is becoming bovine. Agnello al Curry (€6.00) accompanied by a Cipolla (Onion) Naan (€2.00) completed my food choices.

Marg has been enjoying Salads for lunch most days on this trip, Insalata Mista (€4.50) maintained this. Additionally, Marg selected Piatto misto de fritti (€5.00) a selection which would include: Bread Pakora, Samosa, Onion Bhaji and Aloo Tikki.

One 500ml bottle of Sparkling Water (€1.00) and two ‘glasses’ of Mango Lassi (€2.00) completed the Order.

Spicy or Medium? – we were asked. Perhaps not so relevant to Marg, I asked for – Spicy. This is an option that has not previously been offered on this trip.

The Drinks arrived,  decent portions of Mango Lassi with welcomed ice cubes. The tables had glass tops, the only glass we would see here.

Under the glass were comments written in a variety of languages, though none in English. A feature of this trip has been a lack of British tourists, not once have we engaged with people from the UK in either Corsica or Sardegna. A Calling Card would look good under the glass, I thought.

The food was brought on separate trays. The Naan would arrive last which gave me plenty of time to make the usual photographic records.

Allu Gobhi Masala

This was a suitably – Dry – offering. The Masala was minimal in the extreme, just as I would appreciate an Aloo Gobi in the UK. In addition to Potato and Cauliflower, Onions were mixed in. On seeing the – yellow – Marg was already fearing Turmeric stains on my white t-shirt.

Wow & Gosh !!!

This Aloo Gobi was not just – good – it was the best food I have put in my mouth since leaving Glasgow. The Seasoning was brave in the extreme, yet the food was not – too Salty – well not to the Hector palate anyway. The Spice hit home, hard, Hector would soon be developing a sweat. The Texture of the Vegetables was spot on, still some firmness in the Cauliflower. This was not mush.

I would recommend that everyone visiting – Namaste – orders the Aloo Gobi, it was up there with the best I have ever had.

Cipolla Naan

Served in wedges, this Naan was decidedly thin. It was well fired, which saved it from being ridiculed. Kulcha aside, I expect my Naans to have some puffiness.

Agnello al Curry

The presentation did this Lamb Curry no favours. What at first looked like six pieces of Meat swimming in a sea of Shorva is the opposite of how Hector seeks his Curry. I would go on to find more Meat, so the portion was actually respectable, and given the price, actually quite good value. The Masala was decidedly – Orange – fitting for today’s date?  The colour may well have been natural, the Masala could well have been Tomato-based, with minimal, if any, Onion.

I dipped a piece of the Naan into the Masala. There was a flood of Flavour. The Onion in the Naan was complemented by the addition of Coriander. The Onion, Coriander and Spicy Tomato hit home. This was not bad at all. Once again there was what I would consider to be a decent level of Seasoning, and this Curry was indeed Spicy, as Marg confirmed when she came a-visiting.

The Meat looked a bit silly sitting in all this Masala, Rice would have been the better accompaniment, yet the Bread was proving to be a worthy companion. Hector was actually tasting – Lamb, something taken for granted at home. At times I wonder just how much Lamb a man can eat. When one has been deprived for so long, the appreciation of why this is the best Meat for Curry is amplified. Having said that, I am surprised I have not come across any Fish Curry in Sardegna.

Our Hostess came over to ascertain that all was well. Here was the first opperchancity to praise the Aloo Gobi. I also got across that this is not how I like my – Curry. Meanwhile, Marg was enjoying her Salad and Mixed Fry up.

Insalata Mista

A mixed Salad consisting of Sweetcorn, shredded Lettuce, Tomato, Carrot and Red Cabbage, plus a wedge of Lemon.

Refreshing – said Marg.

There were also two accompanying Dips. The Sour Cream was enjoyed:

It had a wee kick to it.

Marg didn’t fancy the other Dip. Onion and possibly Cumin Seeds show in the photo. Neither of us touched Dip #2, an oversight when I now see it.

Piatto misto di fritti

A few days ago, Marg relayed that in a Scottish Breakfast, she cannot abide Fried Bread or Potato Scones. The Bread Pakora was the Indian take on Fried Bread. For Marg, this was the only disappointment in her meal today.

The Samosa was filled with Potato and Peas.

Warm inside, it was like mashed Potatoes and Peas.

The two Onion Bhajis were crispy and freshly made – Marg assured me.

I believe this is the first – Aloo Tikki – to appear on Curry-Heute. In effect, a big ball of Spicy Mashed Potato fried in Breadcrumbs.

Again, lovely and warm, Spicy Potato, a new Starter for me – declared Marg.

Meanwhile, the sweat was well and truly flowing on Hector’s side of the table. There was a lot of eating, and for once I would eat every piece of the Naan. The plates were wiped clean. This was the best Curry Experience of the trip so far. I suspect a return visit to Namaste may be necessary, if only to have the Aloo Gobi once more.

The Bill

€26.50 (£23.87) Two well fed customers for a fair price.

The Aftermath

The Calling Card was presented with my usual spiel and the Huawei. This was well received. We were in the company of a Lady from the Punjab, my favourite region in the Indian Subcontinent for food. Here was an opperchancity to mention Karahi Gosht and show some of the – Dry Karahi – that feature on the slide show. Our Hostess took it in her stride that I was a food blogger. On seeing the ridiculously large Naan on the – About – page, she fetched her own device and showed a video of a chap in India making a Chapatti the size of a dining table.

The – farewell – was very much a case of – arrivederci!

And so it was time to explore Cagliari. There is a very steep hill behind the port. The views from the top showed all that we have to cover in the next few days. It’s a pity that two venues visited later today were – closed for the summer.

Namaste – The Menu

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