A third Curry in six days was apparently not for Marg, Hector is driven otherwise. At the last minute, the Lahore Lunch (£8.95) became attractive, off we set, arriving at The Village “Curry House” (119 West St., Tradeston, Glasgow G5 8BA) at 14.00. After an al fresco, Sri Lankan Curry at Kotthu Rotti north of the river, and I don’t know what at Zaika (Dumbarton), today it was back to the familiar. The Village continues to offer the most diverse array of Desi Curry on a daily basis.
Parked across the street from The Village, the first thing I noticed on this again dreich afternoon, the flame has gone out: Sholeh – Persian Restaurant has gone. For Hector, one visit was enough, that should reveal all, the review certainly does.
A different waitress today, we were shown to a window table. There would only be four other diners during our stay this Monday afternoon, all at the window.
Elsewhere, the seating has been radically altered, booths aplenty on to which six may sit at a squeeze, otherwise tables are grouped for parties up to eight.
For the solo diner, two small tables remain at the Nelson Street exit.
Today, the function room sat cleared of furniture. I did note the addition of the dais, a small stage.
The waitress placed the Lahore Menu on the table, I asked for the main. Achari Gosht (£13.95) was why I was here today, something intense, to resurrect the taste buds after the Chilli onslaught at Zaika.
Mushroom Rice (£3.95) continues to be my go-to accompaniment.
Marg, who earlier was sure she was not coming out for Curry-Heute, spotted Lamb Chops (£9.95) on the Lunch Menu. That was it, well not quite, Coffee after became coffee an afore: Cappuccino (£2.95).
Marg instructed the waitress: she would have the Lamb Chops at the same time as my Curry, not as a Starter per se. Also, the coffee first.
She’s having lunch in reverse, maybe ice-cream to start?
The waitress was on board, she also noted on her pad:
On-the-bone, Desi style.
Tap water would suffice today. Sorted.
And so there was coffee!
Hot-hot – as Marg likes it, and for once she hadn’t asked for it to be served this way.
Lamb Chops
Three for a tenner! Is this what we have reached? As it happens, the answer lies below.
Cremated, as we like them, a Modest Salad and Chilli Dip accompanied. Needless to say, Hector was getting none of this. Marg:
I chose Lamb Chops as a starter, asking for it to arrive with Hector’s main dish. There were three chops with a small salad of onion, pepper and leaves. The chops were well fired and the meat was succulent and full of flavour. The spices off the meat gave my mouth a real hit and I was able to nibble (gnaw) my way through the chops. I left no meat and ate some of the salad. A lovely dish with a lasting burst of flavours in my mouth.
I continued to drink my cappuccino which highlighted the spice level already in my mouth. The peppermint cream was a welcomed sweet taste to finish.
Note: at Akbar’s, one gets four Meat Chops (£7.95).
Everything did arrive together, so there was no temptation to purloin a nibble of the Chops across the table.
The hot dinner plate brought moments before the food was set aside, the Mushroom Rice was not presented in its usual bowl, so why dirty another?
Tasty Rice but the sliced Mushrooms did not make the same impact as the more robust offerings I have been enjoying of late in the West End. Still, they would fulfil their function as an – Interesting Vegetable.
Achari Gosht – Desi style
I arranged the nine pieces of Meat over the Mushroom Rice, reserving half of the viscous Masala for later. This is how I approach – Curry.
Karahi – is a different matter, and I’m certainly overdue one.
Satisfaction was instantaneous, the much loved Village Curry Taste somehow manifested itself before the Pickle. After Friday’s aforementioned Chilli onslaught, it was pleasing to note that Hector’s discerning palate was still in good form. Comfort eating, I know I could eat here every day, twenty something years ago I almost did.
The Spice built steadily to a peak which was not too testing. The Seasoning of course was spot on, it had to be, these Flavours are not attained without getting everything right.
The Tenderest of Lamb, Sucky Bones too, finger licking good. Juicy – was noted regarding the Meat, Spices emanating, Mutton-ness also. Then there was the crowning moment, a blast of Clove! Glorious. As quick as this appeared, it disappeared, I hadn’t swallowed it, I couldn’t locate it, a pulped Clove?
Whole Spice! A Desi Curry, full of Flavour. I write this more with reference to last Friday.
Of that, a Curryspondent remarked privately:
I think you got duped in Dumbarton big style!!!!
Meanwhile, back at the table, a young chap approached to ask the customary question, to which he added:
I hear you have quite a following.
The physiognomy I recognised, definitely a – Baig, had Kassif shaved off his beard and shed fifteen years?
I am Mehran, son of Archie.
Also! Clearly he was keen to chat, the Hector had to eat. I suggested we talk later.
At the end of the meal, Mr. Baig, Mein Host, and father of Shahraz, Kassif, Irram, and now Mehran, came over to greet. He is always keen to know my perception of how other Curry Houses are doing. Overheads are high, and they ain’t coming down. Akbar’s is always busy, they are licensed, for the first time Mr. Baig mentioned alcohol. Would that bring more people across the river? And as for the nearby bank, which employs thousands, allegedly, they are not walking the one block south to Nelson Street.
Have they not seen the lunchtime – Lahore Menu?
The Bill
£31.80 A £1.00 surcharge for on-the-bone, Desi style.
The Aftermath
Mehran had vanished, I asked the waitress to fetch him, it was – Daddy – who appeared first. And so quite a conversation ensued. Mehran was introduced to Curry-Heute. Mehran outlined the – Loyalty Scheme – which has been introduced at The Village, Hector has now signed up. Just a pity it was not in place for my previous 107 visits, or the inestimable ones in the years before Curry-Heute. Most of my visits are as a solo diner, to reach the £25.00 threshold, I’ll have to keep bringing Marg.
Again, with Friday in mind, I mentioned that the Laal Lahori has long disappeared from the menu at The Village. Both father and son insisted it remains: Ginger Lal Lahori Kirahi – I cannot find this on the menu.
Next time!
Zaika 
Marg and Hector entered Zaika at 14.10 this Friday afternoon. Two tables were occupied, a group of seven 
Hector had questions to ask, the 
So much to consider, no opperchancity to discuss. 
Five good-sized pieces with a Tomato/Chilli Sauce. One piece crossed the table and was duly dissected. The classic Onion-Potato-Coriander was present, not a bad wee kick from this Pakora, tasty too. On dipping the second half, the sauce was found to be a cut above the usual Sweet Chilli Sauce which I try to avoid. 
The Chapattis were the traditional ones, so hard to source these days. These I prefer by far. My little scrap would be used to test my Masala, after the ritual photograph. 
The dipping of my toty piece of Chapatti into the Masala provoked a reaction. The Spice took me by surprise, catching the back of the throat. Start again, now I knew what I was dealing with. 
OK, this Curry was up at the so-called Vindaloo level of Spice, 
Topped with some Coriander, and served in a small karahi, commensurate with being from the Lunch Menu, the Bhoona’s Masala was remarkably similar to the Laal Maas. Maybe a bit less – red. Hector’s Soupcon was duly sampled.
A small dish with large pieces of lamb in a thick sauce which contained coriander and rich flavours of tomato and onion. I was able to cut the pieces of lamb before eating. The meat was soft in texture and overall a filling dish and I left a quarter of the second chapatti. 
The Bill
The ritual Monday Curry in Glasgow was cancelled, maybe a break was required, 
Woodside is close to where the Hector spent his formative years, hence Curry at Green Gates aged ten on Bank Street off Great Western Road. It was quickly established that Maryhill/Garscube Road 
Two tables and eight chairs were positioned under a lean-to 
What came, was certainly complex, 
As Soupy as a Curry can be, a spoon proved to be the best way to tackle this – Shorva. 
It took two sets of hands to capture the solids smothered by the Shorva. Then the small cut Mutton and Tomatoes were visible. However, in time, much more would be uncovered. 
The first dip of the Parotta conveyed the rich Smoky, Peppery blast. If the enemy of Cur
These ingredients were blended to create the Shorva, however in true Desi style, other Whole Spices were revealed. I always seem to identify the presence of Cardamom when I bite into one, today, was no exception. Green Cardamom and a mass of Curry Leaves, were 
Served in a metal handi, Onion rings and a wedge of Lime formed the topping. The Roti had been finely chopped, as had everything else. It became a case of what could Marg identify
I ordered the Mutton Kothu as something different and it certainly was. The dish was Sri Lankan and full of finely chopped everything. The main ingredients were vegetables and bread with small pieces of lamb. I thoroughly enjoyed the moist taste of these flavours. The green chillies gave the food a kick and the small pieces of onion, tomato, with red, green and orange 
What do you call it? – I asked Ravi.
A lovely couple, we could happily have spent more time in their company. Anitha had to take her leave, this left us with Ravi, who was keen to chat. This business has only been in operation for a couple of months. Already, there are plans to expand. North Star Cafe on Queen Margaret Drive, is shortly to become theirs. A change of name assumed. With two outlets imminent, I had to ask – when will you see your wife? 
And so Marg and Hector set off to find the new premises. En route, we did stop off at Queens Cross to visit Cafe D’Jaconelli for some of their famous ice cream. 
This evening’s Curry at 
Poppadoms, Mango Chutney and Spiced Onion were brought in a flash, no messing
A Saturday night Curry, Marg and Hector stuck to the traditional daytime accompaniment, a large bottle of Sparkling Water (£4.70), Kath – tap water. Graeme succumbed to having yellow fizz, a pint of Cobra (£5.50).
Five large pieces of Haddock in batter, accompanied by two Dips, and a wee Salad. Eventually, everyone had sampled the Fish Pakora, all impressed. The freshness of the Spicy batter is the key here, if it has been sitting around and is reheated, not the same impact. Just the right amount of Spice in the batter to make it interesting. 
Ginger Strips, and a threat of Coriander, topped the Thick Masala. There appeared to be ample Chicken, boneless, plus some pieces of partially cooked-in Tomato. I would expect 
The Peas being so visible, suggests they had been added at the point of serving, along with the single Ginger Strip. A further cooked 
Desi Lamb on-the-bone
I gave Graeme the sad news: his Curry could not taste as good as mine as I would only be photographing one. As it happened, my Curry was served in the usual flat plate with the rim, Graeme’s on a standard soup plate. 
What makes this Curry unique to 
Tried and tested, this is a combination which works well. Graeme: 
A Saturday night Curry, and so Marg played the lets prolong the meal card. Chai was mentioned, Chai Latte (?) also. The waitress was asked – Masala Tea (£3.00) – times three, was duly ordered. Chai comes with latte, not how the Hector drinks his tea. Marg consulted further – Cinnamon, Ginger and Cardamom – feature in this creation. 
At some point in the week, Sir Howard of Helensburgh arranged for an informal get together with Lady Eleanor of the same parish. Steve, Marg and Hector were invited to participate, a Lomond get-together, as an honourable member, Howard loves these.
Duly summoned at 21.
Howard and Eleanor would share a Vegetable Pakora (£5.95), the only ones having a Starter. The rest of us 
Lamb Kadhi (£14.95) has never been tried here. Indeed, Marg’s Curry aside, that is four new Dishes being added to the array of 
Around eight large, Marg managed to purloin one. Assuming the double cooking, an opperchancity for Marg to fondly recall the halycon (sic, it’s a Lomond thing) days of
The suitably Thick Masala was topped with Coriander and an impressive quantity of sliced Bullet Chillies. Steve had asked for – Madras – hot, these Chillies do not give off a lot of heat.
As mentioned, Steve concentrated on his Bread for quite a while, the Fried Rice was very much the end game. How can he manage all this? Steve:
Topped with Coriander, Ginger Strips and fewer sliced Bullet Chillies, how – Soupy – was this? Maybe this is why this Curry has never been brought to Hector’s attention. 
Eleanor:
The Texture of the Masala here oozed – Tomato base. Topped with Ginger Strips and Coriander, this looked close to a Karahi. I would happily have ordered this based on its appearance. A Soupçon did cross the table, the intensity of Flavour that I was otherwise experiencing, did drown this one. Reciprocity, Howard agreed. Howard:
Our venue tonight offers the potential for some interesting and different curries. Each still needs an explanation from the owner. My choice tonight was Lahori Beef. Often with lamb dishes either the lamb has flavour or the sauce. The best lamb curries give you flavour from both. In this case with the beef it had flavour. The sauce looked excellent but didn’t release much flavour. The nan was good while the vegetable pakora shared with Eleanor as a starter didn’t offend. A decent curry without setting the world on fire. Some marinated leftovers for tomorrow might mean an improvement. 
This Curry is different each time I see it. The Cashew Nut Topping maintains, however, the Masala here was way Soupier than that served 
Enjoyed one piece of Vegetable Pakora which was crisp, with onion & potato. 
Tarka-Onion and masses of Herb topped the Yoghurt-rich Masala. Not Creamy, per se, this was along the lines of my favoured style of Methi Gosht. 
Dipping the Naan, and I seem to be doing a lot of this currently, there was a big – kick. Chillies from the Naan was my first reaction. I sampled the Masala alone, no difference, no prisoners. There was a significant degree of Chilli in the Masala. 
The cats were herded, we were last to leave. Out in the night, Howard, Takeaway in hand, posed in front of his birth place. 
Now we know. 
On this dreich Sunday afternoon, Hector and Marg headed east to the capital. Mohammad Abass, proprietor of Celestia (18 Eyre Place, Edinburgh EH3 5EP) had invited us to review his latest enterprise. Opened in the spring of this year, Celestia follows on from 
Celestia opens daily at 13.00 and remains so all afternoon, 
For the 
T
Even dining at Celestia as guests, it
With 
Clearly, t
Pomegranate, Cress and the artistic flourish of Sauces immediately caught the eye, 
Not the largest, but featuring the genuine Tandoori Texture, the Butter Naan was risen, blistered, puffy, as the Hector seeks. Served in quarters, why? Whole Bread makes much more of an impression, and permits the joy of tearing off strips. 
The beauty contest was over, now for the main event. Curry Leaves, part of the mysterious Topping, were quickly absorbed as I decanted. Ten pieces of Meat, of varied size, were arranged over the Rice. This left the Masala, suitably Thick, viscous, blended one assumes, 
A new Flavour! The reason why I had chosen this Dish. 
The waiter approached to ask the cu
The Toppings here had more of a flourish, was that a whole Chilli hiding beneath a Ginger Strip 
My main dish, Lamb Karahi, was served in a fancy pottery dish and we already had very hot plates for our food. I had some Mushroom Rice and added large pieces of lamb and thick sauce. The various textures added to the overwhelming flavour. The meat was very tender and I used my fork to cut them into smaller pieces. The thick masala contained dried green chillies, cardamom and coriander. Overall, the dish was very filling with both rice and some pieces of crispy naan bread. A very enjoyable dish, full of flavour. 
At the end, but a scrap of Naan remained. 
After last night’s Gluten-free, Dairy-free, sans Tomato creation for a house guest, no restrictions, and actually only the second time I have cooked anything for a nearly a month. 
Aloo Gajar Mutter: chopped Potatoes, Carrots and Peas. As these would take more cooking time than the Courgette and Aubergine, five minutes-plus of cooking here before the grand moment.
A pack of six Lamb Chops were bought on my last visit to KRK, these were grilled whilst the Meat Samosas were reheated in the air fryer, 
Rejuvenated, not. The pastry went rock hard, so much for all those who insist air-frying is the answer to everything. A bit of soggy microwaving might have been better. 
These had been marinated before purchase, grilling is all that was required.
Three each, Marg took one initially, worried that she would be stuffed before the main event. A timeout was agreed. All six Lamb Chops duly disappeared. 
Stirred before serving, any excess liquid was quickly absorbed. Two portions, differing sizes, Hector knows his audience. 
The Seasoning was spot on, no Salt had been added since the original heaped teaspoon. 
A Samosa for starter, with some interesting Lamb Chops. The pastry was well done and very crunchy, but the filling was full of potato, peas and some meat. Very tasty.
A small help
Clean plates, and two portions left in the karahi. I imagine that a la Curry Cafe, this can only taste better the day after. Time will tell.
It’s Saturday, 
The Rickmeister, aka – The Man from Bradford – had assured me that his Kofta Palak – Meat Ball Spinach (£10.50) was particularly outstanding on Thursday. This has been my go-to Curry when I get to 
In planning this trip, there was the consideration that whilst I have watched Chapatti John, and maybe others, devour the Rick Stein made famous – Meat Spinach Karahi (£11.50), I have never had this at 
The thick covering of Coriander stood out on top of the mass of Meat and Herb-rich Masala. The peripheral Oil let me convince myself that this Curry was somewhat along the lines of my preferred Spinach in a Masala, not just a mass of Herbs. 
As pieces of Tomato surfaced, the beginning of another taste dimension. I appear to be over-enjoying Tomatoes of late. Two weeks in
On the return from Huddersfield, the Hector had to show reasoned restraint not to alight at Wakefield. Maybe December will present another opperchancity. Back in 
What to have? A revamped 
A group of chaps to my left finished their meal and departed, I was the only customer. The staff wiped down surfaces, then were down on the floor cleaning the table supports. Thorough, having failed the hygiene inspection back in 2018, taking no chances. 
A hot plate was brought from the kitchen then soon after, the food arrived. Three Chapattis, and as earlier in the day at 
The Toppings of Coriander and cooked in Tomato looked oh so familiar. The abundant Meat seemed to be protruding from the karahi, loads. 
Tomato Seeds in the Masala, quality, then there was the pieces of Tomato themselves. These had retained their heat, another explosion in the mouth. 
With the staff dressed to go home, bar my chap, I had to form my own escape plan. Pack what was left? No fridge. Keep eating, another twenty minutes possibly. Not fair. 
The Aftermath
This is going to be a long day. Having checked in at The Lord Clyde where the Münchener Oktoberfestbier was already flowing, Hector the abstemious, headed up the slope to 
Five fellow diners were in situ, I sat close to the till and adjacent to two University chaps deep in conversation about rogue students. Education, do I miss it? Consider this: half of the population are of below average intelligence, OK, median. 
Three Chapattis, the ones I was brought up on, thin, unobtrusive, and no sign of Wholemeal Flour. As ever, I would manage no more than two. 
There was plenty of Meat on the plate, no need to count. Larger cuts than the Bradford-small I have become used to. Is this no longer the 
The Curry finished, Jan was for clearing the table. I asked that he leave the Salad, Poppadoms and Raita. Poppadom for Dessert, this worked. Way better than spoiling one’s appetite at the start of a meal. I ate one. 
And so for Huddersfield. With major railway works ongoing, the shorter route via Brighouse was a replacement bus. Instead, I found myself changing at Leeds and approaching via Wakefield. Wakefield, I need to get back there,