The first Curry of 2025 – Happy New Year!
Ayr, a somewhat spontaneously chosen locus to bring in the bells. The Hector was charged with finding somewhere suitable with only a few days notice. It is twelve years plus, since Marg and Hector last set foot in this once famous seaside resort, now identifying as a – university city. Then it was by invitation when Curry-Heute was a mere two years old, the fifteenth anniversary is due shortly. A lot of Curry consumed in the intervening years, thousands of hours describing the experience.
Priya – Authentic Indian Kitchen (58 Sandgate, Ayr KA7 1BX) was the choice of venue for the first Curry of 2025. Returning to the impressive Ayr India was tempting, great food back in 2012. Priya – had flashed up on a certain social medium, maybe it was meant to be. Today, Priya opened at 16.00, usually it is a noon opening with no afternoon closing. Hector’s sort of Curry House.
Entering the restaurant at 18.00, a family of five, including the obligatory – wean – was in situ. Two other groups would subsequently arrive which restricted photographic coverage of the interior. A long, narrow room, the bar is on the far right, the kitchen at the end. Marg could see four people working there. One sported a turban, two were indigenous – British.
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The waitress brought the menu and took the drinks order: a 750ml bottle of Sparkling Water (£3.25). A decent price.
Bier and Cider soon flowed towards other tables.
The customary range of – Mainstream Curry – was available, Punjabi Masala (£11.95) and Karahi (£11.95) were included here, tempting. However, there was a further four Lamb Dishes listed under the – authentic – moniker.
As is oft the case, Hector’s choice of – Authentic Curry – was already known: Methi Gosht (£11.95). Marg opted for Rara Gosht (£11.95).
Marg was happy to forego her customary Tandoori Roti (£1.95 – ouch) in order to share a Naan (£3.95) and Mushroom Rice (£3.95).
The menu suggests sharing three main courses between two. Did this mean – Tapas? The waitress assured us that two portions should be enough, the hope is, we were told, that people will be encouraged to try something else. To that end, I planted the seed of an Aloo Gobi (£8.95) on standby.
The other table was tucking in to their Poppadoms etc. whilst we all waited for our mains. Meanwhile, the wean was conducting experiments with gravity and also converting potential energy into kinetic.
As a consequence of not ordering Starters, our mains arrived first. Yay! However, as the tables filled up, so the kitchen staff brought out the mains to our fellow diners. I always like this.
The Naan was an absolute delight. Large, served whole, tear shaped, risen, puffy, blisters, this was a Naan! With so many interpretations of the flatbread served as – Naan, perhaps it’s about time we had a specific name for this perfect example of the genre? Tandoori Naan no longer feels enough.
Wonderful Naan, we managed all but a scrap.
The Mushroom Rice appeared to be – small. On divvying it out, we both had enough to create a substantial portion, just. Sharing the Rice and Naan appeared to be the optimum outcome.
Pilau Rice, with black fresh Mushroom slices. Black, as they used to be, not the white, fake Mushrooms which prevail. Tasty Rice, nostalgic Mushrooms.
Hot plates had been brought to replace those which were on the table already. A good touch on a chilly night.
Methi Gosht
The medium-sized karahi was packed full of decent-sized pieces of meat. On reaching double figures there was no doubting that – the third Dish – would not be required. Being a Mainstream Curry House, I was confident that this Methi Gosht would be in my preferred style. Here was a Masala rich in Herb, not the – Desi – Herb Mash lacking in actual Masala. For once, Mainstream wins. Being a UK Curry House, there was no sign of the Cream which is common across Europe.
Ah, the taste of Methi, glorious. There was a huge Herb blast. Gone are the days when the Hector would ask for every Curry to be topped with Dry Methi. Perhaps these should return? A standard addition to the – foliage.
The Spice Level took me by surprise, and kept building. Some might not have been comfortable with this. The Seasoning was neither intrusive or lacking, well pitched.
Large pieces of Onion felt a bit out of place. Surprisingly, these were another source of Spice, each giving off a definite – kick, in the way that the Tender Meat did not. Quality Meat, but not giving off the full Flavour/Spice that a Desi Curry can.
With a tingly tongue, the Spice still built as I ate. The combination of Mushroom Rice, Naan, Methi-rich Masala Mash and Meat, was a joy to eat. When the waitress checked on our progress/enjoyment, – Excellent – was declared.
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Rara Gosht
Topped with Coriander leaves and stems, this Curry presented as – Thick – as Curry can be, the antithesis of the Shorva which too many accept as – Curry. Such was the quantity of the Meat and Keema in the karahi, the Masala had to be minimal, an elegant sufficiency.
A Soupçon crossed the table. Umami! The Meaty blast was certainly pronounced. There was nothing here not to like, but if one likes Methi, then Hector’s Curry should still entice. Marg offered a word, or ten:
I was ready for my food. These tender pieces of lamb with minced lamb was a perfect combination. The sauce was rich and full of flavour. The Mushroom Rice gave me different textures and added more vegetables to the dish. The Naan was light and crispy and allowed me to scoop up the Keema and sauce. A very enjoyable dish.
Two contented customers, but Marg wasn’t finished.
As the table was cleared, so Marg asked for Masala Tea. The waitress looked puzzled. Chai – I proffered.
Indian Tea ( £2.95) – was then offered.
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As we waited, so Marg realised we may now be keeping Henry waiting at our rendezvous point, next door.
The creation, which the Hector regards as an abomination, did not take too long. Marg was content.
I decided at the last moment to have Masala Tea. Good for my digestion.
The Bill
£40.00. The mains were charged at £12.95, not as advertised on the menu. Naughty.
The Aftermath
The Calling Card was duly issued, it may have reached the manager at the far end of the room, but there was no engagement. A pity, congratulations would have been forthcoming.
In a departure from the oft wedged Cumin Seed, this evening, it was pieces of Herb which eventually dislodged. Methi, man.
2025 Menu
Not for the first time in these pages, the saga is being told of Hector being invited to dinner and bring the food, cooked of course. A change from last week when Marg had me cook – Lasagne – for four – and btw, you won’t want to come, it’ll be all hockey talk. 
On the eve of Marg’s favourite festive day, the afternoon was spent preparing all this: 
With all three requiring Onions, cue the bags of frozen, nay tears. However, they are saturated on defrosting, the water has to be boiled off, and once added to hot Oil, they are a bu**er to turn to pulp. 
Marg enthused about the naked Masala, it had a – kick – but was considered to be – not too Spicy for Wendy. There was more to come.
To me, the intensity of Flavour, even after the Cream had been added, was beyond anything I have ever been served in a restaurant. Creamy Curry does not have to be – bland.
Across the river, the Mushrooms and Salmon were finally added after the Masala was fully reheated. The final outcome was a seriously viscous Masala, full of Flavour, complemented by the Salmon, the Mushrooms added further –
The recipe stated that the Cauliflower should be added minutes before the Potato. Why so long? Cauliflower usually cooks in next to no time. The Potatoes were par-boiled, a lesson I have learned, the hard way. 
As the news spreads of the wonder that is the Lamb Lahori Karahi (£13.00 – large), served – on-the-bone – at 
Marg, who was not having 
A Chapatti (£1.00) for Marg, and two Tandoori Nan (£1.50) completed the food Order. As I fetched gasses of water, so Stewart asked for a Can. 
Arshad held aloft a ready portion of Nihari Lahori Style (£10.00). 
The presentation of the large karahi was a wondrous moment. How long have they had this tucked away? Two large portions, near enough the kilo, and remember the price. The abundant Meat, topped with Ginger Strips, protruded from the rich Masala. 
With the key ingredient of the – foliage – now added, it was a game of two halves. 
Meanwhile, Hector had had his Bread quota and was inviting Stewart to clear up. With his plate wiped clean, Stewart took care of the remnants in the karahi, nothing wasted. Stewart:
Chicken Mince, finely chopped Onion, and plenty of Potato pieces, without needless Masala, and not a trace of Oil, this was a classic Desi – Aloo Keema. A Soupçon came Hector’s way. Given that I was eating 
Chicken Mince with plenty potatoes. Full of flavour with a spicy kick. A good helping which complimented the Chapatti. Did not manage to finish the bread. Half way through, arrived a dish of freshly chopped coriander. This added a lovely blast of coriander to the meal.
Green Gates (285 Sauchiehall Street, Glasgow G2 3HQ) recently took over the premises occupied by 
The waiter brought two menus, the – Lunch (£10.95) – and the – Pre Theatre (£13.95). The main menu was available also, I was informed, but I had already decided to go – cheap – today after recent excesses. The Hector cannot support all of Glasgow alone. 
During the wait, I fetched the main menu. Hadiwala Gosht (£14.95) is served – on-the-bone. Lamb Kadhai (£14.55) made no mention of the – 
As I took in the new surroundings, there was clearly much space opposite the bar. More tables could be added, as and when. The musak was different too. Given the time of year, respite from the usual nonsense, today, Disco-Schlager Musik. Dig it, man.
A chap appeared from the kitchen bearing the complimentary amuse-bouche which is a feature of 
Four, decent sized pieces of Pakora were accompanied by an Onion, Olive and Bean Garnish, a pot of Chilli Sauce and a slice of Lemon. A meticulous presentation, I wasn’t sure where the Lemon fitted in. 
The Pakora did not appear to have been double fried, the exterior was a stimulating change. Featuring Onion and Potato, this was suitably filling. Why does mainland Europe get Vegetable Pakora so wrong? The Chilli Sauce was not too Sweet. 
Behold the Naan! The Plain Naan (normally £3.25) was exactly what the Hector seeks. Served whole, the tear shape confirming it had come for the Tandoor, thin, risen, big puffy blisters, the buttery sheen. This was worth the entrance money alone. 
A Tapas-sized handi, one cannot expect the full portion in a Lunch Menu. Normally, I would directly from the handi, but given this was visit #1, I decided to turn out the contents on to the heated plate provided. 
Five pieces of Meat, eight pieces of Potato, sat atop the Thickest of Masalas. Finely chopped Onion and Garlic permeated the Masala, as hard as I looked, I saw no Tomato Seeds. I believe I did see pulped Meat in the Masala. The yellow colouring in the Potato suggested it had been given a chance to absorb the Spice. 
The Spice Level was decidedly – medium, the Seasoning was not in one’s face, but certainly sufficient. The Tenderest of Lamb, I found the interior somewhat Dry and not giving back the Spice. In these pages, this is what identifies the Mainstream over Desi. The Potato, however, had done its job, and was why I had opted for this Curry. Here was the full Flavour of the Masala. There was hardly a trace of Oil. 
Having consumed way more Bread than was proportionate to the quantity of Curry, I admit to struggling with the final pieces of Meat. The Dry-ness may therefore have be down to the Hector palate. 
No Calling Card, Mein Host was well aware of my presence. I remarked on the new décor to the waiter, the removal of the mirrors and told of Marg marching into the kitchen because she had lost her bearings due to the multiple reflections. 
The sweep of the Southside Curry Cafes continues. Fast food was required before a 17.00 rendezvous in Strathbungo. Tandoori Grill House (170 Darnley St, Pollokshields, Glasgow G41) was
Arriving at 16.00, a chap was at the counter ordering what sounded like a massive Takeaway, there was a bit of haggling when he returned to collect it. Daal was the only Curry on display. I asked Mein Host what Curry was ready – Keema & Potato and Tarka Daal – was the reply.
Mysteriously, there was an ongoing conversation in the kitchen, a second staff member, never seen, not even when I went up to pay. Mein Host brought the food to the table. Proper crockery, 
The Wholemeal Chapatti was served – whole. Unusually, I would eat every morsel.
The food was served piping hot, always a plus. A modest portion, enough. With no needless Masala, this was moist enough. The traces of Oil on the base of the plate were well within acceptable parameters. Chicken Mince, much more common than Lamb Mince in these parts. The small-cut Potatoes seemed plentiful, stained yellow, they appeared to have absorbed the Spice. 
somewhat subdued. Tomato skins were one of the visible remnants of whatever went into the Masala. A leaf and stem, or was it a thin piece of Cinnamon Bark, were also revealed. Whole Spices, the mark of a true Desi Curry. 
The Bill
A Monday Curry, 
I was assured it will return in January. This aside, I didn’t see anything different from the 
I had recorded a gap of fifteen minutes since placing the Order, respectable, who wants a rushed job? Pratap appeared with a bowl of Soup – from the Chef.
Behold a Hot and Spicy Shorva with pieces of Chicken, Sweetcorn, and Carrot. Whilst there was a hint of the gelatinous texture one finds in Hot & Sour Soup, the cornflour here had not been overdone. The Flavours were decidedly Indian Spice. 
The Vegetable Rice was as described. What seemed like a sensible portion would become more than I could manage given the quantity of what accompanied. 
This was a work of art. Ginger Strips, Coriander and Onion topped a pyramid of Lamb Chops shrouded in the thickest of Masalas. Three, large, thick, chunky Chops. Only three, but these were complemented by a further three large pieces of boneless Lamb. This was quite a portion. 
With the Meat and Masala arranged over the Vegetable Rice, it became a matter of how to eat this. Maybe a Chapatti would have been a better accompaniment. It did seem a bit strange approaching Chops with Rice. With the added Vegetables there was a lot going on here. 
The Seasoning in the Masala stood out. Correspondingly, the full Flavours of the Masala were revealed. Intense west Asian Spice here, meeting the eastern Flavoured Rice, a new experience.
Pratap acknowledged the volume as he came to clear the table, an opperchancity to praise his creation and my unwitting ordering of – east meets west. 
A trip to Aberdeen in December, ganz normal. However, this year, a bit earlier, and Marg wants me back in January. So it goes.
In a repeat of 
Fortunately, Marg spotted their Bill being paid, they were soon away. Six weans, tomorrow’s family gathering will feature eight toddlers, bring it on. A grumpy old man – is how Marg describes me. I used to get paid to tolerate kids, now I’m not. In passing, I’ll drop in that a former pupil is now the Chairman at Ibrox. 
Curry, despite the attractive range of Desi Dishes on offer, the Hector was not missing out on the Fish Karahi (£11.95). There are so few venues across the UK that serve Fish Karahi in what I can call – 
Hot dinner plates were presented, I also noted that the plates on which the food was served were also heated. Crucial in December, and this follows on from comments made in recent outings in Glasgow. 
Topped with Ginger Strips and a modest sprinkling of Coriander, the Masala was Thick, Minimal, classic Punjabi Karahi. The only trace of Oil would be found at the base of the handi. There was a sufficiency of White Fish which had retained its integrity. However, the Hector would soon flake this to transform the Curry into something more similar to that served at 
The Texture of the Fish was spot on, no rubbery nonsense here. The Spice Level was well pitched, enough to make its presence known, never a challenge. No Green Chillies added. That this was a Fish Curry was not in doubt, too often I have to report otherwise. The Seasoning could have been braver. More would have put this Curry into the stratosphere, today, I settled for the troposphere. A damn fine Fish Karahi, every morsel of Curry and Rice was consumed. 
Identical Toppings, spot the Sucky Bone. The Masala looked wonderful, again Thick and not excessive. A Soupçon of Lamb crossed the table. Tender Meat, but without the Masala, dry. Come on, Hector, Dry Curry is what these pages celebrate. 
With the full handi and no Bones, there could well have been even more eating here. As I got to taste neither, I cannot comment on any difference between the Masala here and above. Still, with the quantity of solids protruding, the ratio Meat to Masala appeared to be fitting for a – Bhuna. Meat & Mushroom Vindaloo – Hector’s #1 Curry in the 1970s. Euan’s combination today was not far away from this. 
I was not sure what to select, given 
Somehow, three months have passed since Hector had Desi Lamb (£12.95) served on-the-bone at 
There was no sign of Vini, Mein Host, today, instead, a young waitress would take of us. Our usual corner table was selected. The offer of switching on the fan heater was gratefully accepted, a cold room, and as Marg observed, not helped by the large window behind me. 
Glasses of tap water were arranged whilst we studied the 
It was the equivalent Starter, served many years ago across the road at 
A Soupçon crossed the table. The potent combination of Fish and Citrus impressed, very tasty. The quantity was pitiful. I showed Marg a 
Decided to try this instead of Fish Pakora. A good sized (eh?) haddock arrived wrapped in foil and full of spices. I scraped it onto my plate and enjoyed the fish with my side salad of small tomatoes, onion, cucumber and 
Topped with Ginger Strips and whole Green Chillies cut lengthways, the rich, dark brown, blended Masala looked stunning. The viscosity impressed. Curry, not Karahi, there was still a strong resemblance to what is served as – Karahi – at the wonderful
The Seasoning was perfection, consequently, the complexity of the Flavours was revealed. The Spice Level was no more than – medium – but on taking in a Chilli, this rang a bell or two. The waitress came over to enquire if the Spice Level suited. 
As with 
Despite being December 2
Instead, Marg and Hector took their £Curry to New Cafe Reeshah (455 Shields Road, Pollokshields, Glasgow G41 1NP) for a 13.30 Lamb Lahori Karahi (£13.00) – large. There was a phone-call at noon, firstly to verify they were open, as if, but more importantly, to guarantee the availability of the truly outstanding Desi Karahi served on-the-bone. 
Both Breads were served whole. Pleasing, a standard that Curry-Heute is trying to establish. It’s so much more satisfying tearing one’s own Bread apart. The Wholemeal Chapatti was huge, and just how Marg likes them. The Naan had a massive blister, was therefore well risen, light and fluffy. An excellent Naan. 
The Meat count reached double figures, I suspect the portion may have been somewhere between standard and large. We both had a Sucky Bone, always a treat and the sign of quality Meat. Such simple things can makes one’s day. 
Peppery – was Marg’s immediate reaction. This is what she particularly likes, not a huge Chilli hit. Hence, her usual declaration, for once, was not apposite. 
A good helping of tender meat both on and off the bone. Easy to eat and easy to enjoy. A thin but flavoursome sauce allowed me to justify the wholemeal Chapatti. Overall, a lovely peppery taste with different spices left in the mouth afterwards. A wonderful experience. 
The only negative was the temperature of the room resulting in tepid food by the end of eating. But hey-ho, this is a Takeaway establishment, not a restaurant. It’s a privilege to be permitted to sit here and enjoy the food at source. 
Arshad informed me that they have Nihari available every other day. I was assured the Masala was not too thin. The Hector will have his Nihari, one day. He then pointed to a ready portion of Paya, not for me, nor is Haleem, I informed him. The Aloo Keema on display did look inviting. There may only be a small range of – Desi Curry – containers on display, however, it appears there is always going to be something of interest on offer here. 
Chapatti John declared it was time for another visit to 
John texted to say he would be fifteen minutes late, but did send in his Order, just in case. Mags and Yvonne were punctual, Dr. Stan hobbled in at 17.10. Yvonne was not amused, people turning up late. Yvonne wouldn’t do that. 
Drinks were sorted: Sparkling Water (£3.00) for Hector, a pint of fresh orange (£6.50) for Dr. Stan, a large glass of red wine (£8.95) for John, whilst the ladies would share a bottle of Prosecco (£26.95). 
The Starters virtually wrote themselves: Meat Chops (£8.95) for Mags and Hector, I asked for mine to be – cremated. 
Fortunately, the Starters didn’t take too long. Hafiz made it clear, again, that if we weren’t happy, he would change whatever. He had brought two Dips and the – Special Sauce – a line we heard I heard last month, clearly part of the current script. 
There was a group photo taken once the Starters were assembled. 
Cooked a la Hector, and Marg, lots of Charcoal on the bones and peripheral Meat. The Lamb Chops were still succulent in the centre, so it can be done. The garnish has changed to mostly Onion. With abundant Special Sauce applied, this made things more interesting. A red Chilli Sauce, maybe not that interesting.
Four Chops, five would be better, but then one has to eat a main course afterwards. Suitably Spiced, meaty, as good as they get. One could eat these all day.
Dr. Stan keeps ordering this, value for money this is not, possibly treble what one might pay across the river. 
The portion was huge, for a Starter, but then this is offal. The disproportionate size of the individual pieces was remarked upon. Dog’s liver too, the excess of sugar, and the demise of Scott of the Antarctic et al due to eating too much of it. There’s a story to look up.
Four large strips of white Fish coated in a Spicy batter. Large pieces, one could claim this was the equivalent of eight-plus anywhere else, so not bad a portion. (Yvonne did swap a piece of Pakora for some Liver.)
The Family Naan was the last item to arrive. My second in a month, I’m sure they used to be bigger. The pivotal top hook had torn through the pointy part of the Naan leading to a collapse. With the ice bucket occupying the obvious place on the table for the Naan, there would be lots of leaning across others eye-line. Entschuldigung. 
The Meat was cut 
Topped with more Coriander than the other Dishes served this evening, this was a distinctively Herb-rich Curry. The presentation puts this in the style of how the Hector likes his Methi Gosht: Masala with Spinach, not a mass of Herbs and – where’s the Masala? It’s about time I tried this. As for the Karahi? Consider the above, then add Spinach. It must be good, they keep telling me so.
Consistently brilliant – Chapatti John, who also pointed out – Chapattis as good as you get. 
Another illusion, or was the Meat here larger than in the Karahi? Tomato pulp also appears to be a feature of the slightly more abundant Masala. Still, a 
The number of Prawns was not commented upon, as was the case in 
Maybe Prosecco does not lead to decent photography…
