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Everything was — Hot! The Toppings were grand, the Ginger Strips and sliced large Green Chillies are prominent, however, just look at how much Coriander is there too.
Two types of Green Chilli had been cooked in, the large ones cut flat and the standard. The Masala was suitably Thick, and as always, the Tomato Seeds stood out, a tomato-based Masala one concludes.
Lamb on-the-bone, Marg is close to accepting this as the optimum in terms of Flavour, this did not stop her cherry picking her pieces of Meat.
We had ribs and chops, no Sucky Bones today. The level of Seasoning was well down today, so no — wow. OK, one had to accept that this was going to be just a very good Karahi Gosht , not an outstanding one.
Despite the abundance of Chillies, the Spice Level was such that Marg did not make her customary statement.
This Curry was therefore well within acceptable parameters. The abundant Meat gave off the full Flavour of — Lamb.
Marg remarked on the tenderness of the Meat which was soft, chewy, tender, the lot. Where was the Oil? The wok sat at an angle on the wooden stand.
In time, we had a small puddle sitting adjacent to the remaining Karahi which had magically retained some foliage. This was very much a case of last mouthful as good as the first.
Sharing the kilo with Marg is becoming commonplace and given how few bones were on her side of the table at the conclusion, she possibly ate more Meat today than Hector:.
Full of flavour, getting used to lamb on-the-bone … went well with the Chapatti. Having discovered the joy that is Strawberry Garden , there had to be a visit.
And so, home for the footy. We were due a break, especially after the fix which was Scotland v Italia a few years back, and also more recently, the final seconds of that last game against — The Auld Enemy.
Aberdoom by all accounts in the media. Never in doubt, aye right. Today, Wales came out of Lockdown 2. England is halfway through its first week of Lockdown 2 , and Scotland?
Plus ca change. Meanwhile, President Trump has yet to concede that Biden has won. Before Nicola restricts our movement further, Hector suggested to Marg that we cross the River Clyde and take advantage of the present permission to sit in a venue and eat Curry before We can sit in?
I returned to the car, parked around the corner, to fetch Marg. We were last here at the end of August , a long time ago, but then we have done our best to take advantage of life in better organised Covid regimes across Europe.
Alas, the line of dominoes has been collapsing behind us. Weinachtsmarkt in Berlin next month looks unlikely. Springtime, with Hector, in Germany — may be the next outing.
This is not what we had planned for retirement. Do you want the Menu? Karahi Gosht, one Spicy, one not so Spicy. Marg is slowly accepting that Lamb served on-the-bone is no longer something to turn up her nose at.
How long before this becomes her preference? Chef Rashid was in his spot. Rashid is the man, he knows how to tweak the Karahi Gosht a la Hector — extra Methi, extra Seasoning.
Whilst we waited, there was a steady stream of Takeaway customers, these are the bread and butter customers for Karahi Palace. Two more individual diners would take the tables opposite.
Qaiser brought a jug of water, glasses, a pile of napkins, cutlery, then two very hot dinner plates. The plates would keep the pile of bones warm.
The Naan looked weird, what was this hole in the middle? Lightly fired, perhaps a bit underdone, the Naan was served — whole — and was suitably light and puffy.
The sliced Chillies and Coriander were very much embedded, not the superficial covering which tends to be the norm. It did the job.
The standard Karahi Palace Chapatti was buried beneath the Naan. Tried and tested, Marg despatched this and helped out with the ample Naan.
Karahi Lamb. Rashid had not held back on the — foliage. Sprinkling — is the word I have been forced to employ for the last month or so in my travels.
The Toppings here were approaching — Manchester — levels. There were so many Ginger Strips, some were still present when I eventually reached the bottom of the karahi.
Hot, Hot, Hot!!! Nowhere else serves Curry this — Hot! Careful, do not touch the karahi. We both ate directly from the karahi, why bother decanting?
This Karahi Gosht may well have been — dabbed — before serving. This was as — Dry — a Karahi as one could hope for. I could spot this blindfolded at a hundred paces — if that makes any sense, was my opening remark.
Karahi Gosht , so many possible interpretations, this remains among the very best. This is authentic Punjabi Cuisine , not Meat chucked into a needlessly blended Masala from — The Big Pot — with nasties added as — Ballast — then served in metal as if that was all that is required.
Karahi Gosht at Karahi Palace is an individually crafted work of art. Sucky Bones were everywhere, well I had two and Marg had one.
Bone Marrow , it adds that something extra to the overall Flavour. Flavour we had in abundance, the Methi came across strongly, this was a Herb-rich and Minimal Masala.
The Seasoning was as required, the Spice Level kept building. The Chillies in the Naan added extra bite, then I realised that the — Toppings — also included more sliced Green Chillies.
Every bite into the tender Meat gave individual blasts of — Spice. I had to ask Marg if she was coping. Across the table, the Karahi Gosht had been suitably tempered.
Rashid had delivered a Hector Curry , suitably demanding, not silly. Most importantly, the Flavours continued to come across, Tomato being the dominant Flavour in the final mouthfuls.
I have written this once or twice previously — I could eat this every day. There was a thumbs-up to Chef Rashid, duly acknowledged.
Marg had her say:. I thought … an excellent flavour from the masala sauce, and lovely tender meat. With ginger blasts, and a good sized Chapatti.
Check the — pile of bones. This was the debris from both Karahi. I studied the prepared Dishes on display. Delightful as they appear, I have rarely had these.
Perhaps one week I shall make a point of daily visits. However, this Website already covers a fair cross section of the range of Dishes on offer.
Our refuge in Crawley continues, tomorrow has the first flight available home. England goes into Lockdown 2 at midnight, today is the last hurrah, again.
Clive suggested an afternoon in Horsham, good for shopping was meant to entice Marg. It was Curry and Bier which was the real plan. Alighting from the bus, it became evident that The Malt Shovel was no more.
I had checked that Rajkumar was open this lunchtime. When we entered Hector could see no problem. We were here for one course only, the offer of Poppadoms was declined as the Menu was brought.
To help cut to the chase, I asked — Is there a Dhansak? There was. Another Source showed a photo of a near perfect Paratha, this is one thing I knew I was having today.
It was a matter of avoiding a self fulfilling prophecy. The Desi Days of Athena are in the past. I checked with the waiter that Capsicum would not appear, this was confirmed.
Then I went a step further — Is Desi style possible? Apparently it was. When I then enquired — Is the Bread Chef on?
Chicken Chatt Puri. Clearly, this was not going to work in a Puri. With a Salad Garnish, Marg appeared to have chosen well, this looked to be just the job as the interior photo shows.
Onion Bhaji. Marg admitted that she was expecting — something flat. Bhaji , that great English invention, is less common in Scottish establishments.
Clive and Hector were granted a Bhaji each. The crispy exterior surrounded the much softer exterior. Earthy, with a slight Sweetness, was my observation, Marg concurred.
The Paratha were a sensible size, both were devoured. Reasonably, thick, there was a sense of layering, but no flakiness. This was not the perfect Paratha I had hoped for.
Lamb Korai. Desi Korai — said the waiter as he placed the Curry on the table. Topped with Coriander Leaves and three raw Onion rings, the Korai was served in a plate, not a karahi.
The Meat count looked good in the decidedly Thick Masala. The majority of the Onion present was finely chopped. This had potential.
The Curry lacked Seasoning, the Spice Level was no more than moderate. The hoped for depth of Flavour was quite simply — not there.
Perhaps this was as good as I could have hoped for? No, I always hope for the — Wow! A Bay Leaf and part of a dried smoked? Red Chilli were unearthed along with one kernel of Sweetcorn.
From where had this originated? The Red Masala gave off its Oil to the perimeter of the dish, still no great blast of Flavour from there.
The tender Meat had been cut small and was easily managed with the Paratha. Rice would have masked what little — edge — this Curry had.
An acceptable Curry, the meal was enjoyable. They had tried. Lamb Dhansak. The metal pot and lack of Coriander Topping were the key features which differentiated this Curry from the Korai.
I had to ask Clive if there really was Daal in his Masala, both looked pretty much the same. There is fire in this — Clive announced, so his Curry was significantly different.
He then confirmed an ample inclusion of Lentils. They must have started cooking this Lamb yesterday — he continued, so truly Tender Meat.
When I spotted Sweetcorn in his Masala, I had to to wonder upon the extent to which our Masalas were different. I would not rule out a return to Rajkumar.
Duck Curry always entices, the Balti Dishes again sound interesting. As we finished our meal, so easyJet confirmed that our flight home tomorrow will be on time.
He acknowledged that business is once again going to be difficult, being based on Takeaway only. He survived Lockdown 1 , hopefully we shall meet again after Lockdown 2, Menu extracts.
It was fitting that Marg and Hector would join Lord Clive of Crawley at this legendary establishment after our arduous twenty four hours. We were scheduled to fly back to the UK with Clive and Maggie last week to Gatwick, not the original plan, but easyJet cancelled nearly all of their Scottish routes.
After some days at home, a trip to Deutschland was next up, however, the Germans declared that people from the Scottish Central Belt should self-isolate or present an expensive -ve test result on arrival.
Fourteen nights in Greece would get around this. Booking flights from Athena at short notice is very expensive, our best option was a flight to Stansted from Frankfurt International twelve hours after our scheduled arrival.
German Hotels have been told to only accept business customers, no tourists. With our hotel booking cancelled, there was nothing for it, find a spot in the airport and sit it out.
Imagine an airport with only one shop open. There will now be a gap, to reflect the wait. Did someone mention Lamb Chops?
The Downsman was forcibly closed twice due to Covid outbreaks after Lockdown 1. On Thursday, England goes into Lockdown 2 , we have two days before returning to the haven that is Scotland, easyJet permitting.
Clive organised the drinks, for a pub, the Bier range is shocking, Strongbow! Note, the Lamb Chops are not considered to be a — Starter.
I miss the prices in Athena already, however, today proved to be better value than last year. Plates were brought, along with three Dips.
We were advised that the Green Raita was Spicy. Moments later, the sound of sizzling was heard throughout the pub, imagine the Doppler Effect as they approached.
Smoked Lamb Chops. Best Lamb Chops, anywhere? I rest my case — gaze and drool. The photos magically capture the smoke and vapour.
Now consider aroma of the Onions cooking on the hot metal platter. Five Chops, and I would get to eat all five!
The Chops were all chunky, not the skinny ones which some venues serve up. The nodes had been suitably cremated, the Meat glistened.
The Thickness of the coating was prominent — yoghurt, ginger, lemon juice and our own homemade tandoori spices. One Lamb Chop at a time, accompanied by Onions and the Dips.
Here we go. Succulent does not begin to describe the quality of the Meat. Juicy — is a start. Gnawing on the bones, times five. Ah, the burnt bits, even more Flavour.
Silence befell the table as Marg pointed out by breaking it. The coating was a standout, significantly thicker than the norm.
Savour the moment, after the previous twenty fours, we deserved this. I was ready for that. Excellent as always. The waiter said he recognised me, even back from the days of the Ram Club.
The Calling Card was given, Curry-Heute wo uld keep him amused for a few hours. Skip to content. Mr Tasty Special Tikka — Lamb There was no need to count the Meat, there was more than a Hector could eat at one sitting, writes the man who can demolish the half kilo.
When I asked Marg to comment on, and compare this offering with the Keema which we usually source: More tomatoey.
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