At the start of each year, the Hector is faced with the challenge of getting around all the Southside Curry Cafes, both to show my face and update the menu tag, this time to – 2026. Curry-Heute has been mostly featuring Curry Houses north of the river in recent weeks, again, rectification required.
Are you in Glasgow? – was an unexpected question from Curryspondent Bill.
More or less.
Have curry this week, if you’re free.
We are in constant touch, yet, it is almost eight years since Hector & co celebrated a birthday in Bill’s presence at Tony’s – Moti Mahal – which closed in 2022. I suggested he pick the venue, on the Southside. If we are to go out for serious Desi Curry, it has to be south of the river.
Original Khyber (69 Kilmarnock Road, Shawlands Glasgow G41 3YR) was Bill’s proposal, a venue visited once at the end of Lockdown #2 for Takeaway, when the Hector took the opperchancity to make a sweep of favourite venues, to which access had been prohibited, thanks to the issues of that time. That Blog entry remains one of the most complex ever posted. It explains how the chaps who had The Kyhber – Scotland’s First Afghan Restaurant in Pollokshields, started again at this locus. Being the most southerly Glasgow Curry House covered in Curry-Heute, this definitely suited my purposes. 14.30 was agreed.
Arriving first, I took a table well inside the cafe/restaurant, and beyond the only two sit-in customers who would leave shortly. Eight years, have either of us changed?
No comment.
I had time to study the menu. Last time here, I was told ninety minutes to prepare Namkeen Karahi, no such limits today though the kilo of Dumpukht (£31.99) required twenty four hours notice. The similarly priced kilo of Namkeen Karahi was therefore what I hoped to share with Bill. The appreciably cheaper Lamb Charsi Karahi (£28.99) no longer holds any attraction to this commentator. Too watery, lacks the required depth of Flavour.
Namkeen it would be.
Not Garlic Nan (£2.50) – Bill insisted – the Garlic overwhelms.
We were on the same page, a Plain Nan (£1.49) each would suffice, to start anyway. Curry with Bread v Bread with Curry, to each, our own approach.
A medium-plus Spice Level was agreed with the waiter, Bill asked for extra Chillies on the side, plus Salad and Dips. Seemingly a regular here, he knows the score.
Tap water was the liquid accompaniment.
Despite our regular exchanges on a certain social medium, there was a lot of catching up. Still involved in the Glasgow Curry scene but without hands-on, Bill amuses himself otherwise. It was Bill of course who arranged the recent attempt at a Desi Qorma at Punjabi (Ibrox). The Pot I saw entering the premises that night had been prepared by Harry’s wife. Bill has promised attempt #2. If Harry’s wife also prepares that one, then we shall have to insist on some of her almighty Karela as served at Punjabi (Charing X) in the bygone days of yore.
Bill is a Chef, he assures me, an obvious question, never asked.
Recent visits to West End Curry Houses raised a mention of Indian Orchard.
I need to get back there, the chaps must be over a hundred. That Papa Gills (Partick) had gone so long ago, had also escaped his notice.
Indian Mango (München), Bill was able to mention Herr Battra by name. That Mein Host took the Chef to establish Dessi Tadka was related. This brought the conversation to Fisch Chettinad, a Curry I – managed – to have prepared Dry, as opposed to the ubiquitous South Indian Soupy versions which prevail. Bill explained why the Fish should always be cooked in batter, it forces more Spice/Flavour into the aquatic vertebrate. Marg and Hector have booked a return visit in the first half of the year.
And so Bill was able to recall specific Blog entries, and who he has met in my company along the way. More cooking tips also, another way of preparing Lamb to add to a Masala – don’t use a pressure cooker.
A chap behind the counter asked if we wanted two half kilos, or one large. Large of course, and this is the only time the Hector actually enjoys sharing, anything.
Dips and an Interesting Salad were duly presented. I decided not to avail myself of these, to consume half a kilo would require every piece of appetite I could bring to this meal.
The two Naan were brought in separate baskets, quartered. They must have been huge before cutting. Risen, puffy blistered, Tandoori teardrop-shaped originally, most enjoyable. Next time, whole please.
I would manage just over a half, on seeing Bill get close to finishing his Naan I offered a quarter of mine, duly accepted. Two Naan therefore sufficed – Curry with Bread.
Namkeen Karahi
A Curry that is almost – grey. Nothing red goes into the making of this marvel. Onions, black pepper, ginger – says the menu. And a lot of skill and patience. I have tried.
Whilst I was securing photos of everything on the table, including my own, my dining partner says he might grace Curry-Heute with his image next time.
Bill questioned the level of Seasoning. Oh.
I had taken about a third of what I would eventually eat, to start. The residue emanating from the Meat and Masala was as much juice as Oil. No great Flavour coming from this. Oh.
With fork in right hand and Bread in the left, I got underway properly. The Seasoning was not an issue. In time, Bill agreed, it was there, it just took a while to register.
Coriander and abundant Ginger Strips topped the Karahi, no Chillies. The small dish of Chopped Green Chillies were added as and when. Medium-plus, maybe this was more – medium. Nobody should fear ordering this glorious creation.
The Tenderest of Lamb, crucially, giving of Flavour, and served on-the-bone. Bill highlighted the importance of this. An Onion-based Masala, moist, full of Flavour. How can so much be achieved just from Salt and Pepper? I suspect the merest hint of Yoghurt may have been added.
No cutlery employed across the table, Bill ate skilfully with his right hand, capturing Meat and Masala in his pieces of Bread. I mentioned that some might find my left handed eating to be abhorrent. Fork aside, it’s how the Hector eats, and drinks.
Plate two, the Hector was feeling no pain. The karahi now looked as if we meant business. The remnants were divvied up, plate three. I was still eating Bread. This was breakfast-lunch-dinner, it was necessary to starve oneself to do this justice.
I proudly took a photo of the empty karahi, it has been quite some time since I shared-the-kilo with only one fellow diner. I didn’t feel Lambed-out either.
Our ongoing and harmonious discussion led to a significant observation. We had walked in off the street, this Namkeen Karahi had been prepared, in an acceptable amount of time, no forewarning. Every other Namkeen I have had has been ordered well in advance. Bill assured me there is always a trained member of staff on duty, Original Khyber is therefore way more than another Grill House. This means I can suggest visits here with out having to be too precise about numbers. The half kilo (£16.99) may be a bit extreme for one.
Bill – Meat was tender and peppery, every component of the dish worked well. Compliments to the chef.
The Bill
£34.97
The Aftermath
Being visit #2, no Calling Card felt appropriate, Bill had other ideas. Having conducted a conversation in another tongue, I was invited to show my first visit on Curry-Heute, the Calling Card was duly presented, and a photo with Bilal, Mein Host, secured.
Original Khyber, our appreciation of the original Khyber Restaurant saw it secure its rightful place in Glasgow’s Top Rated and therefore Hector’s Recommended Curry Houses. Hopefully, by the end of this year, the current premises can have this accolade restored.
2026 Menu
The – Silly Season – officially ends tomorrow, the feast of – The Epiphany.
First to arrive and no sign of Vini, Mein Host, the rest of the staff certainly recogni
Poppadoms, Mango Chutney and a towering pot of Spiced Onions were on the table in an instant, how it should be. Peter spotted the price of these on the menu – you have been here before.
Hector was sticking to the Curry that triggered so many return visits – Desi Lamb on-the-bone (£12.95) with the favoured Mushrooms (Rice) (£3.90). And yes, I have tried most of the items on the 
As we were here – to dine – Marg proposed we all share Mixed Pakora (£10.50). With three pieces 
The complimentary Poppadoms etc. taken care of, the Mixed Pakora duly arrived. The ladies took care of the Salad elements and purloined most of the Haggis, one component the Hector had dismissed. If Hector desires Haggis Pakora, then a single Haggis from any Fish & Chip shop is surely comparable? 
One piece of Vegetable Pakora, double fried, OK, and two pieces of Fish Pakora was my allocation. Fresh Fish Pakora cannot be beaten. That 
There was a sufficient gap between Starters and Mains. Hot plates were presented, the joy of being in an actual restaurant. 
The Bread at 
Dark, thick, earthy, with menacing Lentils to the fore – is how I expect a Daal Makhani to appear. 
The resemblance to the Daal Makhani was observed by all, another Creamy, Soupy creation. There did not appear to be much Chicken relative to the quantity of Masala. Wendy was satisfied with some of Marg’s Rice and a piece of the Naan. Maybe this Curry called for a huge, puffy Naan for a dipping fest?
Wendy – It was ideal for me. Creamy with a sweet and sour kick. I coupled this with the Daal which was great. Both very filling.
Extra Desi – said the waitress as she presented my Curry, not Peter’s. The difference was even more whole Green Chillies. Hence, the Spice Level of the Curry was self administered. I left one Chilli. 
Sucky Bones were to the fore, the Meat falling off. There was no need to count, the plentiful Lamb was self evident. The Meat to Masala ratio was therefore commendable. 
The Masala was speckled with Herb, in time a piece of Star Anise was revealed, Desi confirmed. 
The Spiced Onion was the most potent thing I had this evening, maybe it should have been avoided. Had the Spiced Onion already stymied the taste-buds?
The Masala could have been identical to that served with the Desi Lamb. 
A large plate with my Masala Fish Curry and a good-size of Mushroom Rice completed my dinner. The rice added good textures to my thin masala sauce. The fish pieces were numerous and tasty, cooked in the onion and tomato gravy 
There was but a scrap of Naan left on the table at the conclusion of the meal. Marg had her Chai. In the otherwise empty restaurant we were under no pressure to depart.
A second visit to 
The serving chap confirmed that I would be sitting in, Mushroom Rice (£4.00) was duly added to the Order. In time a glass of water became part of the equation. 
I’ll put on the heater – was the added welcome as I took my seat. When the door opens, there is no escape from the cold blast. One is here for the food, not the ambiance. 
Topped with two Ginger Strips, n
The Masala, if there was one in there, was the alternative approach to presenting this Curry. The opposite of what I had enjoyed at
The Seasoning today seemed desperately low, at least the Spice built towards something that was decidedly Curry and therefore beyond 
After the success of 
With a table booked for 19.00, the three travellers arrived minutes before. Dr. Henry arrived wearing his legendary hat, the first it has been seen for a while, and a reflection of just how 
With my back to the kitchen window, I had a different perspective from last time. An Indian family occupied a large table between 
I made a point of noting the Spicy Curry options on the menu. 
A few more diners arrived, the tables nearer the door where we sat last year were all that remained. A bit draughtier there, but hey-ho, there was plenty of heat to share at Priya.
Tasty Pilau, and the sliced fresh Mushrooms impressed, 
A bit thin perhaps, so on the crispy side, not fluffy, but the burnt blisters were there. 
Not the largest of karahi, but as with the Rice bowl, deceptive. I note the menu has dropped the suggestion of ordering three main courses between two diners. Nine pieces of Meat, one of which would be halved, sufficient, and reflected in the price. Furthermore, on the Takeaway menu (below), Methi Gosht et al are charged at £13.95, a larger portion then?
This Masala was exactly how the Hector seeks his Methi Gosht. The menu makes it clear, a Tomato base, so not the mash of Herbs and – where’s the actual Masala – that some venues present. 
Rara Gosht
Again consistency was evident. This Curry resembled a deluxe Keema, served properly, with a Minimal Oil residue. Specks of a Herb, then pieces of Onion protruded from the thick combination of Meat and Masala. Another rich Curry.
Marg: A dish of very tender meat with minced lamb which was full of flavour and very rich in taste. There was onion and coriander throughout the meal and a crispy coriander Naan complemented the meal. I added some Mushroom Rice to give the dish more texture. I did leave some of the extra oil in the karahi. Overall, a very enjoyable experience.
Yellow, Creamy, Soupy, and topped with Coconut, a Curry for those who like th
Lamb Saag Madras
The seemingly huge dried Red Chilli on top of the Curry was the distinguishing feature between this Curry and the Methi Gosht. Whether there was purely Spinach here, or a blend of Herbs a la 
Some of us thought the meal was over, Marg had other ideas. Indian Tea (£2.95) was duly ordered, and thankfully delivered timeously. Not that we were in a rush to go next door. 
One could tell which one Dr. Henry’s Korma came from, as for the rest of us, hopefully from the smaller pots to the right. The Big Pot on the left looked fierce. Such is Restaurant Curry, the alternative to the ready Curry on display in trays in Hector’s favoured Curry Cafes. 
Nav was already at the door as we departed. A photo felt obligatory. Marg managed not to ask him why the weans had been given Maltesers and she hadn’t. 
If this is not the final 
On the train in towards Partick, yes a train, operating, unlike for the good people of Helensburgh who are being kept prisoner this week, I showed 
The presumed younger brother of Simrat departed with a substantial delivery. Others came in to collect. One chap ordered then stood outside, such that our dining experience would not be disturbed by his close presence indoors. Here we are, mid winter, and the age of thoughtfulness maintains. This is Glasgow. 
Lamb Karahi
I made sure at the point of ordering that the first criterion in the 
Eight pieces of Meat were arranged over the Mushroom Rice. Each would be halved, no knife required. I couldn’t help but make a comparison with the portion served along the road on Saturday at 
Decidedly Soupy in comparison to the Karahi, I was surprised that Marg did not take more Rice. For Hector, this Curry needed Rice, for others, a Dipping Fest. 
Marg – The Lamb dish had a fairly thin sauce but it was full of flavour and left the lips tingling. A good kick of ginger and with some mushroom rice from Hector I was able to mop up all the juice. 
It comes as two – was the explanation when Hector found himself staring at the smallest Dessert bowl ever. A Soupçon, a sufficient Soupçon. So much for leaving with Clove still on the palate. 
Curry Fi (450 Dumbarton Road, Glasgow G11 6SE), the latest addition to the 
It was 14.30 when I entered Curry Fi. The young waitress greeted, even offered in situ, however, a small table mid room was accepted. The A3 laminated menu was already on the table. 
Lamb served on-the-bone, no mention of Coconut, could this be the almost fabled – Lamb Desi Qorma? 
For those who might choose Bread, a Plain Naan (£2.50) is the same price as a Tandoori Roti, strange. However, the Garlic & Coriander Naan, at £2.99, suddenly looked to be good value. But then sizes/style/quality are unknown. 
I settled down for the wait. I never did see the Chef, but somebody was clearly busy in the kitchen. I took in the décor. Another Glasgow muriel (sic), this one had 
The choice of music amused. Sixties schmalz, sorry, classics. All covers, no original artists, so Dean and Frank were having the day off? 
Behold, a solitary Coriander Leaf, a swirl of something Creamy, and a piece of Meat breaking the surface of this definitely Soupy Curry. A Soupy Curry is what was expected on my last outing – 
A Peppery blended Masala, no sign of Citrus, so not the Desi Qorma I had hoped for. Once again, appraise what actually sits before me. A decent Kick, the Seasoning seemed to be lacking initially, this was reconsidered as progress was made. A well Seasoned Curry. 
A Peppery, Creamy Curry, I know a lady who would love this. It’s a pity Marg tends to join me for Curry on a Monday when Curry Fi is closed. 
Curry Fi, a Mainstream Curry House, in the 
Karahi Gosht may well be the Curry which features most in these pages, however, Lamb Desi Qorma conveys the greatest satisfaction. With the demise of 
Meanwhile, Jazzy had complimentary Poppadoms and Spiced Onions on the table in a flash. Marg would ask for Mango, which was soon presented.
Soft drinks (£2.95) for everyone, five bottles of Sparkling Water (350ml) and one Irn Bru. With the choice of two available, I could still hear – 
For accompaniments, the 
Served in quarters, Marg worked out that if she took her declared one slice, that left three for everyone else. So when she took a second piece, it was the Hector who lost out. What is this sharing lark anyway? 
Nephew got into the act and took the group photo.
Sitting opposite Dr. Stan, we looked at the presentation of the karahi, starting at our end of the table.
What a lot of Lamb, my count reached fifteen substantial pieces of Meat. Dr. Stan’s bone debris pile rapidly built up, the Hector definitely had more Meat than seen across the table. Marg would offload some Meat in my direction then Stewart’s, way too big a portion for her to manage. 
The Tenderest of Meat, leg of Lamb, suggested by the bones. A subtle Creaminess emerged, but not the hoped for – Citrus – associated with the Yoghurt in a Desi Qorma. 
With Marg still up north, an opperchancity to have the second frozen Curry from 
Lamb Bhuna, cooked from frozen, I found myself asking why. Last time, for the 
Once again, the detail given for the ingredients astonishes. No secrets here. 60% solids, half of which is Lamb. 105g of Meat, a – portion for one – not in Hector’s House. 
Six decent sized pieces of Meat, without the Plantain there simply would not have ben enough – lumps – to make a meal. 
Today, Hector considered a visit to Paisley, just to savour the any 
Bateera? – was in effect, my response to his salutation. 
I took the booth nearest the counter, others were occupied. As always, there was a steady stream of Takeaway customers during my visit. I was about to begin 
The lady brought everything on a tray, jug of water, and a colourful Salad too. The only cutlery was the spoon in the Curry, so fingers for the Salad then. No Raita. 
I ask for a small Naan, it never comes. Served round, whole, risen, puffy, with blisters forming, and importantly, made from a white flour, there was nothing here not to like. Apart from the inevitable wastage. Compare this with the poor offering at 
The Shorva was hot, I was already hoping it would retain its heat whilst I fiddled with the footery bones. It’s Quail, it’s how it is. Fun, finger food. 
I had three napkins, by this time, all three were saturated with finger wipings. I should make it to the end. The second wishbone was carefully placed beside the other. Why is the Hector so whimsical today? If one embarks on eating Quail, one needs a sense of humour. 
I took myself for a short walk. The fingers needed attention. I 
There was a family lunch at a so-called Bistro outside Banchory. It’s just as well 
For Hector, 
Five further diners, none of whom had been to 
This evening, there was our group of eight and a seemingly series of birthday celebrations in a large adjacent group. Balloons aplenty. 
It was on re-reading 
James, whose previous choices in 
The Naans, or what was left of them by the time I got around the table, could well have improved, a bit. Peely-wally, and needlessly quartered, they were at least risen, puffy, and showing signs of blistering. Interestingly, two of the company would go on to liken the Naan to Pizza. For those with a sweet tooth, the interior of the Peshwari Naan may excite. 
No 
Coriander, then Red Onion Rings, and more Masala, is how this Curry differentiated itself from the Karahi. Again, the Masala was on the minimal side, no Soupy Curry here. And with both of these diners and their choices appearing for the first time in 
Back to the tried and tested, and served on a plate, not a handi. Topped with a threat of Coriander, Ginger Strips and a wedge of Lemon, the Lamb Shank was swimming in a sea of Shorva. By design, this Curry should be served thus. Graeme skilfully detached the super-soft Meat from its bone. A lot of eating here, and the higher price is justified.
Graeme R – Excellent tasty nihari. Just the right amount of ginger and spice, lamb was very succulent.
The Chicken version of this Curry has appeared before, but in the coverage of the 
James – The food at
The Star of the Show: South Indian Garlic Chilli Lamb.
Back in the land of the sensible, a proper Desi Lamb Curry. Topped with more stems than leaves of Coriander, this Curry was the driest served this evening. There was just enough Masala to match the Mushroom Rice. 
Not the greatest of starts, the first mouthful contained a whole Black Cardamom. Whole Spice, at least the – Desi – box was ticked already. 
With the final spoonful of Masala introduced to the rapidly disappearing Curry, I wondered where this appetite had suddenly come from. I have been putting off another Big Meat Curry for some ten days. The abstinence worked wonders. 
This Punjabi Goshat was served on a plate, and had way more – Shorva-esque Masala than that served earlier. Study the periphery, not the same Curry as appears above, however, I believe Euan’s portion could well have been larger.
Euan – On the recommendation of Hector I decided to go for the Lamb Punjabi Goshat. This was a first for ordering a dish on the bone, but worth the wait despite a slight delay. The meat was cooked beautifully in a rich and robust sauce which complemented the perfectly cooked generous portion of Pilau rice. I will definitely consider the wise recommendations of Hector for further meal choices.
Having found the exit, eight strode up towards Union Street. Did Ryno buy Hector a Bier? Aye right.