Kabul Restaurant (46 Tradeston Street, Kinning Park, Glasgow G5 8BH), I have been passing this restaurant for the best part of two years. Tradeston has long been a happy hunting ground: The Village Curry House maintains, Karahi Palace will always be missed. I still can’t believe the staff have not popped up somewhere else, in Glasgow, that is.
With nothing much happening in Scotland today, time for an Afghan Karahi.
I did consider Chapli Kebab (£10.95) and a Vegetable Curry, however, the latter is not a major feature at Kabul Restaurant. This is essentially a Grill House with Charsi Karahi (£19.95 /£39.95) and Nihari (£11.95) featuring on the menu, as does Full Chicken Karahi (£17.95). If – full – equals – whole, then one to be investigated later.
Arriving at 14.50, Wasil, Mein Host, was there to greet, along with his latest sidekick who was very much in training, this being his first day at Kabul. Large, boothed seating lined the window side of the restaurant, with four tables mid-room. The cooking area is along the left of the room. I was invited to choose my table in the otherwise empty restaurant.
The menu was brought, I had already decided on the Medium half kilo of Afghan Charsi Karahi (£19.95) with a Tandoori Naan (£1.50) to accompany. After a few moments, Wasil and friend came to take the Order. I was advised that the Naan was included. A Medium-plus Spice Level was agreed however when this was relayed at the counter, I didn’t hear anything above – medium – being reported.
Wasil confirmed that Kabul Restaurant has been here for two years. He also advised that their Karahi is special and should be enjoyed. The assistant brought a large bottle of chilled tap water, which had been in the fridge beside me. I settled down for the wait which turned out to be appropriate. This would not be a Charsi-Ding.
In due course, a tray was brought to the table also featuring Salad and Raita, presumably also inclusive. The Naan was huge, I drew an imaginary line about one fifth from the end, and informed Wasil that I was unlikely to eat more than that.
The Naan had been perforated and so was partially risen. No Butter, therefore it did look to be on the dry side. It turned out to be light, but not fluffy.
MED, 1/2kg: Lamb – Afghan Charsi Karahi
This was only the second time I had seen such a high pile of Meat in a standard karahi. Served on-the-bone, which was just as well, else this could have easily fed two to three people. The Meat to Masala ratio was heavily weighted towards the former. Correspondingly the Masala seemed minimal in the karahi. I am usually put off Charsi Karahi because of the thinness of the tomatoey, watery Masala, today’s was markedly thicker.
I managed to find a spot in the karahi in which to dip the Bread. The Seasoning was a definite plus. The Spice would build, but never to a testing level. With no Whole Spice, or added Chillies, only the Ginger Strips and the threat of Coriander would vary the flavour of the Masala. This exposed the downside of ordering such a mass of Karahi, it can become monotonous. I did use the Raita-soaked Salad to break up the meal. Hot food, and I haven’t written this for a while, was another positive.
The Meat varied in quality, some was decidedly Tender, most required way more chewing than I would expect. As I expressed above, I was happy to see the quantity of bones, however, I quickly realised the end game was rapidly approaching. When I was down to my last fourteen pieces of Meat I had to devise an exit strategy. Fourteen! I have no idea what I had started with, double that, possibly. With ten pieces left, and enough Bread to feed my household, I invited Wasil to pack the remnants for Takeaway.
It’s usually for two – Wasil advised.
Once upon a time, I could manage a half kilo with little difficulty. One Wednesday, Marg and Hector did the kilo at nearby DumPukht Lahori. Here, no chance. What this says about the value at Kabul Restaurant needs no further comment. That the Hector has an ongoing problem eating Lamb in quantity, continues.
The Bill
£19.95 Whilst still eating, I had considered that I had been served the full kilo, as happened some time back at a previous incarnation of Khyber Pass Restaurant.
Evidently, not the case.
The Aftermath
I introduced Curry-Heute and presented the new Calling Card.
Wasil asked how many countries I had visited, my answer impressed.
Have you been to Afghanistan?
No, I was not in the army.
This raised a puzzled expression. Perhaps Wasil considers Afghanistan to be a destination for tourists. He mentioned Greece, having lived there for some years. Cue the opperchancity to present the list of places visited in Athena. Having lived and worked on an island, he was not familiar with the wonderful Curry found between Psiri and Omonia. Wasil said he missed the climate of Greece, as we looked out to see the low clouds on this cool and windy, Glasgow Saturday afternoon.
As the storm subsides, there is a small matter of attaining the calm before watching Scotland play Haiti in the coming small hours.
What could possibly go wrong?
All eyes now on Boston MA.
Horrible to watch, but who didn’t want the three points?
2026 Menu
T
Marg tried the door,
The 
We took a table at the far wall, 
I f
C
The 
The 
The 
We shared a kilo of 
And so to – The Long Drop – at the Citizens Theatre. Marg had secured seats in the third row, lots of leg room, and a great view of the stage. We were intrigued as to the presence of a piano and a drum on stage. The Hector feared that Marg had dragged him to yet another musical, Hector cannot abide musicals. 
It is more than a year since my last visit to 
There was music coming from the kitchen. Eventually I had to call out – hello – and Chef emerged. He remembered me, and despite his limited English, I was able to secure a Fish Karahi without 
Cumin Rice still looked like the best accompaniment. A glass of tap water would arrive with the meal.
When Chef brought the food, I asked for an extra plate. I do not like adding Rice to Curry. 
The Fish Karahi did have large Onion blobs At least I managed to get rid of one element of 
Five large pieces of Fish, whose type would remain unknown, retained their integrity until I chose the time to flake them. The Masala was suitably Thick, indeed, I should have recognised it immediately. There was a big – kick, the Seasoning impressed. The Fish and Spice Flavours emerged, a salty sweetness is how I noted this. The flavour stayed constant throughout the eating as no Whole Spices were encountered and therefore bitten in to. Other than the Coriander Topping, Curry Leaves were the only Herb/Spice identifiable in the mix.
recipe somewhere back in time. The Hector considered the Fish Karahi at 
At 15.00, two ladies entered and sat behind me. I would never hear their order. However, a chap did come in for Takeaway, he knew exactly what he wanted: Garlic Chilli Chicken. He sat patiently whilst Chef went to prepare his meal. Meanwhile, the ladies had to bide their time. They were going to order from the pre-theatre menu. I had better have a look at that next time.
The Aftermath
Monday Curry with Marg has become quite a regular event. It’s the only way she gets fed on a Monday. Having had a fair amount of Fish, Lamb and even Goat Meat, in recent outings, today something completely different. It’s Bateera Day at 
Bateera Karahi (£7.50) is how Zahir announced the Quail, whilst Marg surveyed the array of ready Curry, before deciding upon Keema Aloo (£7.00). The Mince was confirmed as Chicken. A Chapatti (£1.00) for Marg, a Naan (£1.25) for Hector.
We took a booth table and settled down for the short wait. The next Takeaway customer nodded in acknowledgment, definitely seen him in a few places. 
The three Quail sat in the aromatic Shorva. The first dip of Naan revealed an intensive Clove dominated set of Flavours, but no Whole Cloves were found. Whole Peppercorns were encountered on biting into them. The Shorva was Spiced and Seasoned to perfection. Sliced Bullet Chillies, the Ginger Strips and the Coriander Leaves, each playing their part in adding to the overall Flavour.
A Dry Keema with the Oil separating, totally in the style. The same Toppings, the sliced Bullet Chillies were set aside but then rescued by Hector. With only three pieces of Potato protruding, a lot of mince here. Marg:
I ordered Keema Aloo, very finely minced chicken arrived with pieces of potato and in a rich sauce, with strips of ginger and coriander. This dish was accompanied by a Roti of which I only managed half. 
A very enjoyable meal.
With 
Having been deprived of Lamb Desi Qorma (£14.95) for some time, today was the day to rectify. As ever, Mushroom Rice (£3.95) would accompany.
The aroma is unique, the Citrus from the Yoghurt. The Masala today looked to be appreciably Thicker than what is usually served at 
Big Seasoning! With the Coriander also now strewn through the melange, Flavours slowly starting to emerge. On the first intake of Meat, the Spice was released, a good level of Spice was accruing. Hector, slow down!
The Meat count was in double figures, plenty to eat here. In time, I realised this Curry was much drier than usual. There was also a sub-Achari Tang. 
Epoxy Resin, two words which certainly have not appeared previously in 
With sleep patterns still disrupted, I texted Ahmed, this took place at 06.38.
Ahmed was at the door to greet. Lots more shelving random furniture, so be it. Ahmed led us through to the newly acquired unit. At the far end of the room, a makeshift table for two.
First a Salad, a work of art, that even Marg would consider to be mountainous. Not one but two plates of Mayonnaise, topped with Parprika.
One Naan featured Sesame Seeds, a Roghni Naan, the other, a Plain Naan. We had plenty to work with here. No Rice, and this a Biryani House, the Hector learned that lesson 
The big plastic bucket amused, a reet proper Balti. The Masala was approaching Shorva, but nowhere near as thin. Sucky Bones aplenty, the next half hour was going to be serious fun.
The Seasoning immediately stood out, Whole Cloves, just how much Flavour was this Curry going to reveal?
It often pays to know Hector Curry-Heute. In addition, trying to be a good person can often lead to positive outcomes. Today Hector was a bit cryptic but that can often unlock interesting experiences. Today was one of those days. The venue was an epoxy resin shop that had been a curry cafe. As if by magic the owner appeared and was incredibly welcoming. After a short while a beautiful salad was brought out. It was followed by ubiquitous bread and Lamb Karahi.
It was made clear that despite the other activities planned for these premises, the kitchen shall be retained, Ahmed still wants to cook. His employees may well have the best staff lunches in the city.
23
Arriving at 
Monday lunch at 
Today’s Salad featured sliced Pickled Chillies which have a way of coming in Hector’s direction. The two Dips also had different recipients, the Raita to Marg, Chilli Dip to Hector.
Since April 30, and the delivery of sixty Chapli to 
Shkoor arrived, as he tends to do, when we are midway though our meal. My opperchancity, here, to formally thank him for making 
A moist-dry Curry, work that one out. The antithesis of 
Marg offered a few words:
As I went up to pay, so I noticed an even larger display of Desserts than before. With the number of Sweet Shops opening in this area, maybe time to take them on. Not that the Hector has any interest in Dessert.
Marg left the shop, Takeaway in hand, Dessert. Marg:
As with Schr
Our waiter directed us to the corner table, with restricted access, useless. I insisted we combine two tables mid-room, much better. We were the only customers, and that is how it would remain until the very end of our visit.
Following on from the wonderful Fish Chettinad had one week ago at
Drinks: Tap Water only for four of us, a Cola (£2.25) for Graeme. Serving ice with the tap water did not cross our waiter’s mind. Jugs would have been more efficient than individual glasses.
Three, as per menu, well-fired, juicy looking, a decent size. Two Dips accompanied, plus a modest Salad-Garnish.
This has to be the signature Lamb Curry at 
The first time featured at 
version as being Tomato-rich. If anything, the Tomato looked like a last minute addition, in Restaurant Curry, par for the course. Kath:
It is hard to believe that the usual Hector go-to Curry has not appeared in these pages until this evening. Chicken Karahi and Fish Karahi certainly, have, the latter being the reason why the Hector has yet to have the Lamb here.
Served Boneless, one day I shall establish if this Curry can be served on-the-bone. Or, is that not what the Punjabi Goshat may be already? Gordon:
Topped with token Ginger Strips, and a threat of Coriander, some pieces of Fish stood out in the mix. Separating Oil, in the style, to be stirred back in to the Masala when one instinctively feels the time is right.
Fishy! A Fishy – Fish Karahi, never to be taken for granted. Cumin Seeds, adding their own distinctive Flavour. With Lamb, one tends to alternate scooping Masala and then Meat with pieces of the Naan. With flaked Fish, both elements of the Karahi can be consumed simultaneously.
Five of us sat down to order our food. I was keen to have the Fish Karahi & a Roti to accompany the meal.
Milky Tea, not for the Hector, four Chai were duly ordered. 
The Bill
We don’t use it.
Hector’s Big Birthday Tour
We walked past an Indian Restaurant, where was Ammi’s? Doubling back, the address was rechecked. Right place, wrong restaurant, this was Mirch Masala. It was 12.45, we were here, we were hungry, it was either a blind Curry or American Fayre.
The menu had most of the usual Mainstream suspects. A straightforward layout, all Dishes available in Vegetables, Paneer, Tofu, Chicken, Lamb, Fish, Lamb Prawns. All Lamb (€20.99) charged at the same as Fish and Prawns, you don’t see that back in Blighty. 
Karahi had to be dismissed, 
Mirch Masala is broad at the entrance, the large bar is prominent. Always be aware of Curry Houses which appear to be promoting drinks as much as the Curry. 
The big question was answered: this Saag Gosht was Palak with Masala. At least it did not appear to be – creamy. For Chefs, this is the easier method of preparation: simply add the chosen Meat to a mass of pre-cooked Herbs. Our preferred style is always so much more superior, and packs a greater variety of Flavours. Two sets of comments:
The threat of a Coriander garnish was the only Herb seen in this Curry. A blended Masala, suitably viscous, but the big give away: one cannot cook Meat on-the-bone in a Masala then blend it. Before me lay the perfect example of why the Hector frequents the Curry Cafes in 
Eight pieces of Goat, mostly on-the-bone, a couple were huge, so perhaps a more favorable Meat to Masala ratio than mentioned above. Tender Meat, but giving nothing back in terms of Spice or depth of Flavour. How could it, the Meat and Masala were undoubtedly strangers until the point of serving.
I hadn’t got very far when Prof G asked me the crucial question.
Experiences such as today’s are all part of expanding the 
Seattle WA
Anila, Mein Host, had warned us on 
What is the difference between goat and lamb – asked one customer at the adjacent table. Anila brought me into the conversation. I could have drawn a picture, however:
Anyway, the Hector was here for the Fish, Tilapia, to be precise. On 
The Mexican waiter, 
Boneless Lamb served in a not too Soupy Masala. As with the 
I saw it on 
The three Dry Red Chillies were duly set aside. They help provide the distinctive Flavour, they need not be consumed. Coriander leaves and stems, the latter would add a distinctive grittiness to the Texture, both giving Flavour. And not the dreaded soapy-cabbage that keeps appearing in US Curry. The separating Oil, the Hector felt so much like at home.
Desi Curry: whole Black Peppercorns, Green Cardamom, four whole Cloves, the Meat versions of this creation did not feature these to this extent. This was Curry Heaven.
The glorious Parotta were used to scoop up the Minimal, gritty Masala. The Masala infused Rice added another dimension. Let’s celebrate the Parotta once again. So few venues across the planet serve this special version of Paratha. White, soft, stretchy, layered, buttery, a joy to dip in any Masala.
