Glasgow – New Cafe Reeshah – It’s worth waiting for

Posted on February 14, 2026 by Hector

Another relatively new Southside venue was the intended port of call this afternoon. However, as Marg sped across the Kingston Bridge, so the Tradeston exit was deemed to be best avoided. And so a compromise, Marg dropped me off at New Cafe Reeshah (455 Shields Road, Pollokshields, Glasgow G41 1NP), a pleasure denied since late November. The menu could now be updated to 2026.

Both Arshad and Chef Amjad were behind the counter. Arshad, head buried, was concentrating on something else, it was Amjad who greeted first:

Hello, my friend.

There was no Lamb Lahori Karahi (£11.00 / £13.00) on display. One tray aside, an array that could have a Vegetarian’s delight. Haleem Lahori Style (£7.00 / £9.00) stood out from the Spinach and Daal. Hector was not having this under any circumstances.

Amjad assured me that he had just finished cooking the wonderful Lamb creation which has me return to these modest premises. It was still in the pot. A Tandoori Naan ( £1.50) would accompany.

A chap was in my spot, finishing his meal. For the first time in a long time, I took a seat at the adjacent table. The kitchen chap I introduced myself to in November, came out to wipe down both tables. Any thoughts of reclaiming my spot were quickly dispersed, yet another chap moved in, and he was waiting for his mate. Meanwhile we chatted.

It’s worth waiting for – he advised – best in town – he added.

He quickly dismissed the Curry north of the river. A bit extreme perhaps, but he either has food from Cafe Reeshah or cooks for himself. No compromise. How the Hector came to be here was outlined in part, I wasn’t giving too much away, see how things pan out.

Alas, conversation came to an abrupt end when Amjad brought out my food, it had taken as long as it takes to prepare a Naan.

Served whole, a bit on the thin side, there was enough puffiness and a buttery sheen to keep it interesting. Unusually, I would manage all but a scrap.

*

Lamb Lahori Karahi

This was quite a departure from the reheat that I have come to expect. From which part of the pot had this been drawn? Way more Shorva than a recognisable Tomato-based Masala, this just needed some Potato to transform it into a classic Aloo Gosht. Karahi – as recognised in these pages, this was not.

The first dip of the Naan revealed an impressive intensity of Flavour, and all down to the Seasoning which was decidedly a la Hector. With a seeming abundance of Shorva, I kept going, pleasure and reticence, eventually the Meat had to be addressed.

After Monday’s unfortunate incident, today was very much a case of getting back into the saddle. Hector would face up to eating another mass of Lamb. Today, significantly sized pieces, I counted them into double figures. Lamb on-the-bone, three Sucky Bones, another delight.

The Meat was a bit more firm than I have come to expect here. Also, the Hector was taking no chances: chew, chew, and more chewing. The Meat went down, all was well. The moistness here certainly helped. Some Lamb can lose its juiciness on chewing, this was quality Lamb.

The Shorva dealt with, towards the end, some signs of the Tomato-based Masala. No Whole Spice, but Peppery flecks were highly visible. A good level of Spice, a suitable – kick – but nothing in the extreme. A new Curry experience at this venue, so markedly different was this Curry from anything had here under this moniker.

Whilst I ate, so – friend arrived and squeezed in beside his mate. Two Naan, and a share of one plate of Lamb Lahori Karahi, the Asian way. Meanwhile, another chap had taken the seat opposite. For him, Haleem with a Tarka topping.

A charming lady sporting a Labour Party rosette entered and engaged the chaps behind the counter in conversation. Hector was the only person in the house not following what was being said. As I took my debris up to the counter, so she, and her dining partner, who had appeared from nowhere, took my place. More Haleem.

As I prepared to pay, I told Arshad that Haleem is one Dish I will never order. He tried to convince me that theirs is particularly good. Maybe, one day, a Soupçon will come Hector’s way.

The Bill

£12.00 A special price. Arshad suggested that he shouldn’t be charging me at all.

You must – was the honourable reply

The Aftermath

Six diners in one hour, this had never been seen here before.

This is becoming a restaurant – I put to him.

Thanks to you.

No, it’s the food, and the Chef.

There was a big smile from Amjad as I took my leave.

It is a privilege to see such a business develop, humble chaps just serving quality Desi Fayre.

Posted in New Cafe Reeshah | Leave a comment

Glasgow – Pakistani Street Food – A Dislocated Day

Posted on February 9, 2026 by Hector

As established two days ago, despite their online menu suggesting otherwise, Pakistani Street Food (105 Albert Drive, Pollokshields, Glasgow G41 2 SU) does serve Curry! Hidden in plain sight – was going to be the headline banner for today’s review, how often has Hector passed this venue and not gone in to investigate? As the afternoon took an unfortunate turn, the headline banner above had to change.

Despite the continuous drizzle, all was well when Marg and Hector parked near Pakistani Street Food just on 14.15. We were greeted by one of the two men in black, who insisted on coming around the counter to show us to a table in the otherwise empty premises. Both chaps sported headset microphones, as did a differently dressed chap who sat in the far corner throughout our stay, the manager no doubt. With what mother ship they were in communication, who knows, a bit excessive in a corner cafe which once housed Banana Leaf (Southside).

How the décor has changed since then, Pakistani Street Food, an offshoot of the Victoria Road Takeaway, is bright, ice-cream shop bright, with the same garish colour scheme formerly employed by nearby Ambala and the much missed Karahi Palace. And – the facility – here is spacious, spotless, and everything works as it should.

Assuming the two chaps were the same ones I spoke to on Saturday, I reiterated my observation that they do not advertise that Curry is sold on these premises. The same list was recited: Lamb Curry, Chicken Curry, Paya, Nihari. Only later did I notice that – Staff Curry With 2 Roti (£10.00) is on the in-house menu (below).

For Hector, Lamb Curry, but not with the two offered Chapattis. Instead, full investigation mode was adopted, Vegetable Pilau With Raita (£7.00) would accompany. But only after I established that I was not going to be given an excess of Rice. I was assured I should manage it.

Marg was attracted to the Chatt Corner section of the menu. Lamb Samosa Chatt (£7.00) was mooted, but then the waiter and Hector simultaneously advised Marg that this would feature a smothering a Yoghurt. That makes everything soggy, Chickpeas usually feature, a better option was selected: Samos (2 Samosa + Sauce & Salad) (£5.00), much more to her liking. Kashmiri Chai (£3.50) was not to be missed.

A giraffe (sic) of tap water was secured, completing the Order.

During the wait, I became captivated by the big screen showing the creation of a massive Curry, presumably somewhere in Pakistan, big enough to feed a village. If this is being shown continuously on a loop, then why is Curry not further highlighted at Pakistani Street Food. I mentioned the Masala Fish poster on the window.

Served with Chips or a Naan – I was informed.

No: Salad, Rice, and a bowl of Masala – is how I would like it. The waiter was not for taking me on. The Hector may work on this.

Naan with Fish? Too dry. Chips? As if they would be. Fries, frozen, these are considered to be an abomination. The Hector only ever orders – Chips – when it is clear they are made from Potato, and have hopefully been peeled on the premises. Can nobody peel a Potato any more?

Sitting here, at the corner of Albert Drive, there was also time to ponder over the seemingly lack of Curry Houses on this stretch. Lahori Tawa, visited on Saturday, complementing Halal Kebab House, means there are now three. With Ambala and Desi Dhaba Chaiwala a block away on Forth Street, then the sadly underwhelming Cafe Serena and the stupendously wonderful New Cafe Reeshah, a few minutes walk to the north west, this area of Pollokshields can be seen once again as being a focal point of Desi Curry in this part of the Southside.

Two Dips were provided before the food was brought to the table on a large tray. Warm, pukka cutlery, cold plates. Marg purloined the Raita that accompanied the Rice. Enough to amuse.

Samosa

Modest – might be too generous a description for this meagre – Salad. The Pickled Chilli would cross the table. The two Samosa were large, well filled from my perspective. Marg mentioned the pastry type, Puff Pastry, the Hector knows, once there was an attempt, total disaster.

Marg: I decided to have two Lamb Samosa with sauce and salad. They arrived hot with a sprinkle of salad and two dishes of sauces. I enjoyed the filo pastry surrounding the hot mash with tiny pieces of lamb and vegetables. I used the mint, coriander sauce (Raita) with pieces of cucumber to go with the Samosas. A very tasty dish, but I was disappointed with the lack of salad.

Vegetable Pilau

Cucumber slices, plural, Onion and a threat of Lettuce decorated the impressive looking Pilau. I now had two Pickled Chillies! The rest crossed the table to complement Marg’s allotted Salad quota.

A Euro Rice portion, however, the quantity was a fair reflection of the price. I advised the waiter at the start that some of this would become Takeaway.

Potatoes, Peas and unusually large pieces of Carrot were in the mix. The Rice had been suitably spiced, as good as a Vegetable Biryani in Hector’s book. Enough Interesting Vegetables here to overcome the relative plainness of Meat & Masala. In future I would be looking for a sharing partner if ordering this again.

Lamb Curry

A large soup plate, full of a Shorva-esque Masala. Initially I wondered if this was the dreaded Soupy Curry, however, the photo shows twelve pieces of Meat protruding. Double figures was a given as I arranged the Meat on the Pilau. I counted to twenty, I still had no idea what the price of this Dish would be, £10.00 was the only clue given on the menu. If so, this was exceptionally good value. Lamb on-the-bone, as was revealed by the presence of a singular Sucky Bone. The Hector was in a good place.

I now had a mountain of food set before me. No way would I be eating all this here. Better get started.

The Rice and Vegetables immediately impressed. Hector loves his Potato, especially when it has absorbed the Spice from its surroundings. Carrot always provides an alternative sweetness. Peas, well, we know how they taste. I could see this being a worthwhile Dish to have in its own right, maybe the Raita would provide further Diversity, never been a fan of adding cold to hot food.

A quick spoonful of some of the retained Masala had me won.

This is good – I had to tell Marg, who is always happy to at least share the enjoyment of my Curry.

The Spice hit the palate hard, not in a ridiculous way, enough to know Chef meant business. The oh-so-important Seasoning was right up there. Brown, and as Shorva-looking as this Masala was, it had everything one might look for, despite there being no Whole Spices.

As The Masala smothered the Meat, much of it was absorbed by the abundant Rice. I realised that I would surely run out. The waiter came to ask the customary question, I planted the seed that I might ask for more Masala, later. That was the second time I mentioned additional Masala, I don’t know if he was ready for this way of thinking.

Super-soft Lamb, minimal chewing required. Maybe a bit dry, as long as there was Masala, all should be well.

I had eaten mouthfuls of the Vegetable Pilau, about four pieces of Meat, then I had to stop. Calm, patience, alas, food impaction, Esophageal Dysphagia had struck again. The curse of over enthusiastic eating. Drinking water does not help, gravity either does its job, or it doesn’t.

Today it didn’t. I have spared the reader the intervening twenty minutes of Hector’s pain, and all those present wondering why I was not eating.

With recovery imminent, Marg suggested I ask for my food to be reheated. Had it arrived just warm, I would have had no hesitation. The food had been served wonderfully hot, it was now cold, my fault. I was not about to take any risks, I had also lost all interest in eating, anything. The food was removed from the table and suitably packed. 90%+ of what I had started with.

I’ll have it tonight.

Marg’s Tea arrived at the end.

The Kashmir Tea arrived piping hot with the nuts sprinkled on top. I felt it was a perfect finish to my meal. Sweet, nutty, and warm.

The Bill

£25.50 

The till showed my Curry as – Lamb Karahi – £10.00.

The Aftermath

As with Kabana (Manchester), one of my favourite Karahi outlets, I would ask – in what way was today’s offering a Karahi. Excellent Curry, certainly.

Apologies were given as I presented the Calling Card. I promised to return and actually eat my food on the premises. Nihari next time, but then, what might the Staff Curry be?

Pakistani Street Food has only been here about a year, I had thought longer. A piece of advice – add Curry to the online menu and put up a board in house displaying what is available.

Update

Tonight came and went, no way was I eating Curry. Maybe tomorrow. 

2026 Menu

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Glasgow – Lahori Tawa – Albert Drive, The Home of Southside Curry

Posted on February 7, 2026 by Hector

Always on the look out for new venues, Curry Cafes in particular, this week, Hector became aware of Lahori Tawa (181 Albert Drive, Pollokshields, Glasgow G41 2ND). Online reviews, clearly composed by friends and family, were only days old. Lahori Tawa must have opened at some time in the past week.

Taking the train to Pollokshields East, Hector entered Lahori Tawa at 14.30. Three tables only seating a maximum of fourteen diners, one was occupied by a group of ladies who evidently were here to do they own appraisal. The freshness of the food was something I overheard often, the Vegetable Pakora in particular. Having finished their original Order in house, most had further Takeaway also.

Chicken Pakora would make an appearance later, added to the display of ready Dishes. Pakora is not on the menu, so no prices can be quoted.

I took the table adjacent to the ladies. A fan heater was on the table top, no way could I tolerate this. As I switched it off and placed at my feet out of the way, so one of the ladies informed me that there was no power socket on their side. The small eating area was not cold, the heater had already done its job.

Be advised, there was no sign that – facilities – were available, though what lay behind the white wall facing me remains unknown. A hand written sign said – only staff in the kitchen. Throughout my stay, a stream of chaps entered and went into the kitchen. Just how many ended up in there remains another unknown.

A young waitress brought the menu, one side with illustrations of the Fayre on offer, the other with the detail. Hector was here for Curry, and having avoided Lamb since Manchester, today it had to be. Aloo Gosht (£8.00) or Nihari & One Naan (£10.00) were considered.

That the half kilo of Karahi Gosht was being sold at exactly half of the price of the kilo was seen to be advantageous. I appreciate why many restaurants charge a premium for serving the half kilo, so £15.00 for – Lamb Karahi Half KG – was too good to resist. A Plain Naan (£2.00) would accompany.

Just the one Naan? – asked the waitress, highlighting that Hector was having Bread with his Curry, not Curry with his Bread. In time the waitress offered drinks, a jug of tap water was duly provided.

I settled down for the wait. Freshly prepared in the wok – was written on the menu.

A half hour, at least, was anticipated.

Time to relay the events of last evening. Marg and Hector went to see Moving Pictures, a Scottish – Rush – (Canada) tribute band at Oran Mor. Good as they were, I don’t thing that a covers band requires a review in Curry-Heute. The highlight, Jonathan, now a Curryspondent, came over at the interval to introduce himself. It’s always good to meet my readers, positive feedback is good for morale.

As a result of these pages, Jonathan has been to The Village, Yadgar, Shimla Cottage, and a number of others…

Shimla Cottage in Coatbridge, it’s years since Marg & I went out there. Good to know it remains a stand out venue. And why still so few venues to the east of Glasgow Cross until one is well out of Glasgow?

Back at Lahori Tawa, inexplicably, it had just gone 14.40 when my food was brought to the table. How can a Chef turn out an authentic Karahi Gosht in ten minutes?

The Naan, needlessly halved, was a decent size. Despite the blisters, the Bread had not risen, so not the puffy, fluffy Naan one seeks. As the Bread cooled, becoming crispy in parts was unavoidable.

Not great Bread, as ever, I would manage around half before concentrating on finishing the Curry became the objective.

Lamb Karahi Half KG

Served in a handi, the Karahi contents were briefly obscured by the Toppings: Coriander, Ginger Strips and sliced Bullet Chillies. No plate was provided, I was going to eat directly from the handi anyway, but without a plate, one does not get to see the full glory of the Meat and Masala.

There was no need to count the Meat, I have seen some dubious half kilos, this was not one of them. Double figures here certainly. Lamb on-the-bone in part, boneless pieces also. This would be a challenge, starvation before a given.

With virtually no Oil to be seen, the Masala was way thinner than one would expect. Probably blended, comparatively thin, no Whole Spice, so not ticking the – Desi – parameters established in these pages.

Spooning some Masala on to a piece of Naan, here we go. Seasoning! Definitely on the – brave – end of the spectrum. Despite what is written in the previous paragraph, way more Flavour than anticipated. Whoever had created this had not done so by chance. Someone at Lahori Tawa can cook. This Masala was bursting with Flavour, and even before taking in some Bullet Chilli, the Spice was already building on the palate. Medium – is a typical Spice level when none is discussed in advance. This Karahi was decidedly above – Medium.

Quality Meat always shines, this was impressively soft, just enough chewing required. The Flavour of the Lamb itself was apparent, more than any Spice it may have absorbed. With the Masala, always tasty. The bone pile grew, one Sucky Bone. Momentary relief, bones meant less Meat still to consume, the Hector was reaching his limit. As ever there was the realisation that Meat and Masala alone can become monotonous. A Vegetable Side could have enhanced the overall experience, but the appetite for even more food was not there.

Too stuffed to wipe the base of the handi, anyway, that would have meant eating more Bread, the half kilo was eventually consumed. Prior to my arrival I had considered ordering the Chicken (£12.00) equivalent, that would have contradicted everything that has come before in Curry-Heute. The Lamb was consumed, my next Curry has to be something different.

The Bill

£17.50   

The Aftermath

The Calling Card was given to the young waitress who read it carefully. I had to almost insist that she send for her boss.

Chef came out from the kitchen. He confirmed that Lahori Tawa opened last Friday, eight days ago. I asked if he would expand his Curry range. In time. I was advised that presently he cooks in small portions only, keeping everything fresh.

I promised to return.

Albert Drive has intrigued for years. At the commencement of Curry-Heute when I made my first sweep of the Southside Curry Cafes, there was the feeling that this was the focal point. A sequence of fires at the corner beyond Lahori Tawa have destroyed some premises and changed the character of the street. Lahore Kebab House has long gone.   

Halal Kebab House no longer advertise – Curry – as part of their setup. I dropped in for a look-see. Yes, four trays of ready Curry were on display.

I then crossed back over to Pakistani Street Food which I have been walking past for a year, or thereabouts. Again, no Curry is listed in their menu. Masala Fish was featured in their window. The chap behind the counter recited a range of Curry options. I’ll be back

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Glasgow – Yadgar – Consistency

Posted on February 2, 2026 by Hector

Having reviewed three new Glasgow Curry Houses in recent weeks, today it was back to Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP). I have been here once or twice, indeed the two hundredth visit is on the horizon. Ceteris paribus, that could still be years away, but doesn’t have to be. However, Hector deliberately restricts his visits to Yadgar. Indubitably the best Curry House in Glasgow, one has to go elsewhere to confirm this status. Consistency is the name of the game, one knows that the distinctive Yadgar Taste can be experienced no matter what time of day one visits, and regardless of who is in the kitchen.

In a repeat of last Monday, Michael, of this parish, agreed to meet at 14.30. Marg, who was heading across the river anyway, had already attended a charity coffee & cake morning, would come – to keep us company. Arriving first, Michael questioned if Yadgar was actually open, the tables were piled up on the bench seating. Shkoor, Mein Host, explained that a spot of spring cleaning was underway. Spring is coming early?  Today is Groundhog Day!

Punxsutawney Phil could not have seen his shadow…

Shkoor talked us through the ready Dishes on display. Aloo Gosht (£7.50) was the only tempting Meat Curry, but still the Hector is postponing his next intake of Lamb. I pointed to the Chapli Kebab and told Michael these were a – must have.

I’ll have one too – declared Marg who was no longer going to be a spectator.

The Aloo Gobi (£6.00) was the most exciting of the Vegetable options. Michael followed my lead, two portions were duly ordered. Despite the Fish Pakora (£7.00) on display being yesterday’s, I suggested we share a portion. Marg was not missing out here either. Shkoor suggested – a large portion. Salad was a given, three cans of Mango Rubicon (£1.80) completed the order. No Bread.

With the tables restored and the young chaps completing the mopping of the floor, we arranged ourselves at the window. Having not been to Yadgar since November, there was catching up to do with Shkoor. That Marg and I are in Scotland for the foreseeable, was greeted with amusement. Michael will be back in Türkiye before our next meaningful trip.

As the menu on the – Yadgar page – can now be confirmed as 2026, there was the opperchancity to update the names of the current Chefs. Although gone, Mr. Shah and Mr. Arshad shall remain legends, Mr. Shafiq and another Mr. Shah have been in place for many years, the latter never identified by name until today. They know the Yadgar secrets, how the unique Flavours can be reproduced – consistently.

Zaytoun, a Salad with abundant Olives, always appreciated. Shkoor asked if I preferred Black or Green. Both feature in Hector’s diet. A Pizza without Black Olives ain’t a Pizza. Kalamata, beefy Green Olives, stuffed with Anchovies, could well be the ultimate.

No lettuce – observed Marg.

Perfect – was Hector’s response.

Shkoor admitted that their greengrocer delivery had yet to arrive. An opperchancity for Hector to quote Geography notes from yesteryear: the absurdity of the hectarage in California, in particular, given over to growing lettuce, just to go on a Burger, whilst millions go hungry.

Fish Pakora

With the heated red Chilli Sauce accompanying, always a delight. The  moderately Spiced batter, tasty Haddock, an extension of standard British Fayre. Enough for three, with the Salad components, our mid afternoon meal was taking shape.

*

*

Chapli Kebab

Presented on foil, had they been baked for the reheat? Essentially a Burger, ground Chicken and Spices, way better than anything actually served as a Chicken Burger at KFC, et al, and needless to say, so much more Flavour. As I had intimated to Michael earlier, one cannot visit Yadgar and not have a Chapli.

Aakash brought out the main course, the food was piling up. Without Bread, we would manage it, note the strategy.

Aloo Gobi

Potato, Cauliflower and a Masala Mash topped with Coriander, quite a plateful. Only here can Cauliflower taste this good, an explosion of Flavour on the palate: the distinctive taste of Cauliflower itself, plus the Yadgar magic.

Not al dente, but still firm enough to provide a moderate level of crunchiness, perfectly cooked. So easy to serve a soggy mass, no mush here. The Potatoes were also firm, again, these had absorbed Flavour from the Masala Mash. I retained some of the latter in order to savour it as the key third component of this creation.

A three pronged attack on the senses, the huge Flavours were released, the Spice built gradually. Cinnamon Bark and pieces of Green Chilli confirmed the – Desi – pedigree. A Vegetable Curry displaying the full Yadgar Taste experience. Michael offered a few words:

One of the best Aloo Gobi I’ve tasted and I loved the Fish Pakora.

There’s more, and this is why the Hector restricts his visits to this venerable venue. Before taking his leave, Shkoor brought another small plate.

Aloo Gajar Mutter – I recognised. Shkoor was impressed by my linguistic skill.

Aloo Gajar Mutter

Potatoes, Carrots and Peas, more Potatoes to enjoy, however, it is the Carrot which stands out in this Dish. The comparative Sweetness of the Carrot was in direct contrast to the Cauliflower. An entirely different Vegetable Curry, take your pick, or have both!

Aakash brought up a certain visit to Yadgar last year – The Interview. Michael had somehow missed this, news had not reached Türkiye then. Now he knows.  Aakash was pleased that his photo appeared also.

Aakash asked for the second time if we required anything else. This time he listed Kashmiri Tea, Marg was not passing up on this. Yadgar is where she first discovered this pink Pistachio-Cardamom creation. It can take twenty minutes to prepare. Michael and Hector and Hector had somewhere else to be, and so Marg would be abandoned. The Tea arrived just as we took our leave.

The Bill

£20.00 A nominal sum, thank you. And why I cannot come here every week.

The Aftermath

Marg had time to compose her comments:

Joined Hector and Michael for some starters. The Fish Pakora was hot and tasty and the Chapli Kebab arrived. My lips were already tingling from the Pakora and the mixed Salad, but the large flat minced kebab added new flavours and spices. Very enjoyable, with a stolen piece of Cauliflower making the whole dish very appetising. Finished the meal with Kashmiri tea. Hot and soothing to the throat. A perfect way to finish …

… said the lady who came to spectate.

At 16.08, the Cumin Seed dislodged itself.

Posted in Yadgar Kebab House | Leave a comment

Glasgow – Biryani House – Wow!, Wow!, and thrice Wow!

Posted on January 31, 2026 by Hector

Biryani House (157 Allison St, Govanhill, Glasgow G42 8RY) was spotted from the bus on Monday en route to Shahi Mahal, another addition to the Southside Curry Cafe scene, and an obvious magnet for the Hector.

Biryani, not Curry, though online research did suggest Curry would be available. In keeping with Hector’s ongoing avoidance of another Lamb overdose, a Vegetable Biryani (£6.50) may well have suited. There was no way of knowing what was about to unfold, read on, this was a memorable afternoon.

Entering the otherwise empty premises at 14.30, Ahmed, Mein Host, may have spotted me taking the exterior photo. A one man show, I immediately verified that Biryani House has only been open for three to four months. Glancing up at the board, I was informed that there was no printed menu. Fish Biryani (£8.00) was mooted, however, a list of Curry options was offered.

Fish Curry? – the wish was granted … with some Rice.

Ahmed suggested this could take some ten minutes, I assured him there was no rush. I took the optimum seat at one of the three tables. Biryani House seats twelve. Ahmed disappeared to the rear, yet a grill/oven, microwave and some other sort of table top cooker was in the preparation area front of house.

With somewhat garish plastic table coverings and bare walls, the décor might be described as either rustic, or unfinished. Having returned to the front of house, Ahmed got busy chopping some Coriander. At some point he raised the matter of Spice Level. Above medium – was agreed. That I was willing to have food at this level evidently pleased him, no need to hold back. Flipping between the front and the rear of the premises, Ahmed methodically progressed towards serving my Curry. A half hour had passed when he brought over a plate of Salad, to keep me going.

In Curry-Heute, I have oft referred to Modest Salad, to differentiate from a typical plateful, this was something else.

That would feed a family – I remarked.

The garnish, a slice of Lime, was the only notable stand out feature to what superficially appeared to be a simple Salad of Tomato and Cucumber. OK the Coriander, stirred through was copious. I was not prepared for the next moment – Wow!

Close examination revealed loads of finely sliced Garlic, a brave addition to a Salad. In addition to the distinctive Flavour from the Coriander, there was a sharpness I have only experienced when making Peanut Masala Chat. Had some of the Chat Masala mix been added here?

Later I asked: Lemon Juice and Black Pepper were revealed as the key ingredients.

Despite thoroughly enjoying this entrée, I knew I had to keep some back in case the Curry required some Diversity.

Ahmed brought out the grill pan to show me a tray of Fish. For how many was he cooking?

Rohu – he informed me, from the rivers of his native Bangladesh. Carp – is how we identify this outrageously healthy Fish. It would need twenty minutes to cook. The Rohu, had been cut to create Fish Steaks as Mother used to present Cod in Hector’s formative years. I was warned that there would be bones. In time, he gave a lesson on all the fresh water fish available to him, and the hefty prices charged for some.

I watched the artistry as a plate with three substantial pieces of Rohu was adorned with further Tomato and Cucumber, before a family sized portion of Basmati was placed centrally.

This was for me? Grilled Fish with Rice, not a Biryani, and certainly not Curry. Hector’s Masala Fish Creation at Kabana, denied last week in Manchester, came to mind. I was up for this. The ongoing, but temporary, avoidance of Lamb.

Grilled Fish with Rice

As I adjusted from expectation to reality, my gob had never been so smacked, when I saw the remaining three pieces of Rohu become – Curry. Hector was about to be served – The Works. The Salad was set aside pro tem, where does one begin?

Fish Curry

Three substantial Rohu Steaks, with Spice clearly absorbed, sat in what looked like an Oily Shorva in parts, not quite a Masala in others. Finely chopped Onions and Green Chillies, cut lengthways, were in there too. The Toppings, more fresh Coriander and even more sliced Garlic. The Hector was not going to be popular this evening.

I transferred some of the Rice to the Curry plate, all was set.

A mixture of the Oily Shorva and Rice created the second – Wow! – moment of the day. Those who would have shunned this know not what they miss.

Breaking the firm Fish with a fork, the interior was white. So, minor penetration then.

Fish Curry, Hector’s crowning glory, and so hard to source in the style sought after. I couldn’t believe the Flavours given off by this spiced Rohu. The Fisch Chettinad as formerly served at Indian Mango (München) and subsequently at Dessi Tadka, has set the standard. Today I was clearly tasting something at this level, the third – Wow! -moment.

This is Madras hot – Ahmed felt obliged to inform me. The – heat – was never going to be an issue, this was all about the Flavour. Cue the crispy edges of the Rohu, – my wife would love this – I relayed across the counter.

And so, we chatted as I ate. Time to introduce the Calling Card.

A Fish Curry with an intense Flavour of – Fish – in addition to the Spices. Not too much to expect one would think, experience reveals otherwise. Black Peppercorns and the inevitable Black Cardamom featured in the Masala. The Cardamom was caught in time. The bones, why does The Queen Mother come to mind, great care was taken. Monday’s Bateera at Shahi Mahal proved to be excellent preparation. One bone became wedged in the middle of the top set of gnashers. Toothpick provided, it wouldn’t shift. It took ten minutes to work out I was addressing the wrong gap.

Sucky Bones! The – meat – attached to the spine bone was sooked off, joy.

Debris apart, I cleared the plate, this was the strategy, take the rest home. Ahmed was on board with this. Two meals in effect, how is he going to make a profit if this is what he dishes out? The local MP and his wife were here yesterday, they too were given the full Biryani House treatment.

Originally employed in Whitechapel, Ahmed has been working in Glasgow for some years but did not disclose where. Curry in Whitechapel has featured in these pages regularly over the years, Punjabi Cuisine. Ahmed realises he is surrounded by this different style of cooking here in the Southside, he definitely has something different to offer.

No price had ever been mentioned/agreed, I already had a sum in mind that I would pay, regardless. Oh, and there was a – Cash Only – sign, slightly obscured on the wall.

The Bill

£16.99 A card payment would have been accepted, however, I had my cash looked out, and paid the sum I already had in mind.

The Aftermath

Not content with just packing the Fish & Rice plate, a minor work of art was created, another photo. With the Salad remnants too, the weight of the Takeaway bag was substantial, as was the aroma that would accompany me for the rest of the day.

I’ll be back. Ahmed is keen to show off other delights, and has invited me to contact him in advance. However, remaining true to this Blog, I must establish the efficacy of his Curry menu, that means Lamb.

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Glasgow – Shahi Mahal – Bateera Day!

Posted on January 26, 2026 by Hector

Back in Glasgow, for a very, very, long time, relatively speaking, time to restore the tour of the Southside Curry Cafes, 2026. After last week’s near excessive Lamb intake in Manchester, there had to be something completely different. Monday is Bateera Day at Shahi Mahal (452 Cathcart Rd., Govanhill, Glasgow G40 7B2), Hector was game to once again take on – the wee burd.

Michael, of this parish, that’s when he’s not in Türkiye, has expressed a keenness of late to join the Hector for a nibble. 14.30 became the rendezvous time.

Michael had already made it clear that Quail was not for him, too footery. That is part of its joy, but not for everyone. Other ready creations would be on offer.

I believe Zahir was summoned from the kitchen by the young chap behind the counter when I asked for Bateera.

You remember Karahi today? – was his greeting.

I came for Bateera.

Michael was being denied the pleasure of what Lord Clive of Crawley described as – Best Lamb Karahi ever. Today, the Hector was not up to sharing the kilo of Lamb Karahi (£35.00). Zahir talked Michael through the display of trays in the glass display counter. Alo Bengan (£5.00) was duly chosen, Aubergine Potato.

We both ordered a Nan (£1.25) which was certainly more Bread than we would need. But let’s celebrate the realistic pricing. I did advise Michael that with the presentation of Salad and Raita, plus the 50p sitting-in surcharge, per item I conclude, he would be paying more than first seen.

The sign at the till saying – Cash Only – was a bummer.

We tried all three booth tables and fitted most comfortably into the one nearest the counter. The heater was in situ on the floor, but not switched on. Despite a winter chill outside, inside was comfortable. No – alien – would command the heater today.

The Salad and Raita duly arrived, brought by a mature lady. One day, Zahir will line up all his staff to be made famous. More napkins and cutlery were secured. Eating Quail is a messy business. Michael’s Curry arrived first.

Alo Bengan

The portion size seemed miserable. More of a snack than a main meal. If one is particularly hungry, order two! It won’t break the bank. The Potato clearly had time to absorb the Oily Shorva, the Aubergine, presumably mushy. If this is your cup of tea, enjoy. The Hector would willingly have this as a Side and maybe have no Rice/Bread.

Nice Curry, shame about the Naan – was Michael’s verdict. Flavoursome, a decent level of hotness.

Bread not their forte – he added.

The Naan, served whole, round, so presumably Tawa cooked, not Tandoor, had perforation holes across the bulk of the centre, a la Manchester. I cannot find an example of this having been done here before, so why now? The rising of the Bread had subsequently been limited, the hoped for level of fluffiness was therefore only attained in part. Tough edges.

Marg and Hector had some Middle Eastern Bread at La Viva Cafe (Preston) en route to Glasgow last Friday, Pitta beyond anything seen normally in the UK, a delight. Michael, of course, eats similar for half of the year. Middle Eastern Bread often has the – wow – factor, refer also to the number of Naan enjoyed over the years in Athena.

The Bread still did its job, a Dipping Fest ensued.

Bateera

The exterior of the pair of Quail looked to be a different dark brown today, overenthusiastic reheating? It’s all about what surrounds the Quail, the micromanaging of the Meat content of this Dish has to be accepted. An Oily Shorva in parts, honourable Masala once this was dealt with. With Ginger Strips and sliced Bullet Chillies cooking in on the plate, plus Coriander, a lot going on.

One begins with a Dip! Masses of Flavour from the Shorva. The Big Clove Blast! I felt I had not left Manchester. Legs next, there were four, twa’ burds. The easiest Meat to access, big sook #1. Discard-the-Bone. A bowl had been provided for the carcases.

With the Oily Shorva taken care of, the quality of the remaining Masala stood out, a blended mash perhaps. The Seasoning was a la Hector, the Spice Level dictated as and when a Bullet Chilli was encountered.

Zahir was out to check on our progress.

It’s spicy?

You added Chillies!

Whole Peppercorns were eaten with care, the Black Cardamom located and duly discarded before it was too late. The bulk of the Meat, Breast feels an absurdity, was eased off with the spoon. In time all Bones had been set aside, the final minutes, an eating frenzy in comparison to the careful dissection which preceded it.

The rewards were achieved, satisfying warmth and joyful Favours on the palate. This Curry exactly suited my requirements today.

Both bowls were wiped clean. We justified the two Naan, almost.

I asked Zahir if we could pay by card. The wish was granted.

The Bill

£21.50

The Aftermath

Much time was spent at the facilities washing the face.  Although the hand drier gave off quite a blast, the Hector was not for getting down on his knees.

The Cumin Seeds, hiding in their usual places, were discovered as the afternoon progressed.

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Manchester – Kabana – Day #4, Curry #4

Posted on January 22, 2026 by Hector

A third visit to Kabana (22 Back Turner St., Northern Quarter, Manchester M4 1FR England) in four days, it must be good. Actually, it’s simply the best venue for lunch in the Northern Quarter, and as we always stay in Ancoats, convenient.

Today, the Hector had his own Masala Fish Creation in mind: Fried Fish (£6.00) with Fried Rice (£2.00) importantly,  plus a bowl of the Masala from the Karahi Lamb on the side. Tried and tested, the accompanying Salad and Spiced Onion with the Fried Fish makes this a diverse treat.

No Fish today – was Rizwan’s bad news as Marg and I arrived at the agreed 13.30.

Ah well, the usual.

Once again, no Curry for Marg today, having just filled herself with carrot cake at a nearby coffee shop. Hector was there to witness her indulgence. Or was the indulgence mine? Indian Tea (£3.00) for Marg.

We claimed the optimum table opposite the serving bar. In the back corner of Kabana, Josh, Yvonne and Mags were well into their lunch. Yvonne would speak later about how much she enjoyed her Channa (£5.50). The others were having Karahi Lamb (£7.00), Hector’s fallback choice today.

As I stood at the serving bar, so Rizwan piled on a huge portion of Rice to the plate. On Monday I managed this no problem, today, we’ll see. I am still convinced that one is served more Meat and Masala when it is ordered with Rice than is served in the alternative bowl. Having stood, I was then able to add my own – Foliage. There’s no such thing as an excess of – Foliage.

Karahi Lamb on-the-bone

Having described the wonder that is this Curry as recently as Monday, the challenge is to write something different. If there is repetition, then that is consistency re the quality of Curry served, and this reviewer

Loads of Lamb, ensuring I would eat all the Meat was priority #1. s Tender as always, Rizwan’s Butcher has been praised oft in these ages.

There was a – wow! – moment when the Marrow was extracted from a Sucky Bone.

This already made today’s choice a winner.

With Clove to the fore, the well Seasoned Masala was complemented by the Ginger Cubes, sliced Green Chillies, and the forest of Coriander. The Spice Level was therefore – as you like it. A piece of Cinnamon Bark confirmed the – Desi – credentials.

Day #4 and my third Lamb encounter of the week, I did well to finish the Meat.

As for the Rice, the limit was reached.

As I ate, so Marg once again enjoyed her Indian Tea, again with no formal comment supplied. Clive & Maggie took the table behind me, Clive repeating his Tuesday lunch, whilst Maggie had Chicken Balti (£7.00) no review required.

Dr. Stan last to arrive, squeezed in beside me. His customary Rice & Three (£9.00).

Rice & Three: Keema, Channa, Spinach & Potato

Today, I gave everyone the day off. But who knows, comments may arrive later.

The Bill

£12.00

The Aftermath

Earlier this week, I mentioned the Spiced Onions in the bucket at the display counter. These are they, do try them. 

Farewell to Rizwan. With no more Manchester visits planned for this year, this might not be the last I hear from him. Rizwan has promised to send photos of all those who mention either Curry-Heute or yours truly.

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Manchester – Lahori Badsha – Cheetham Hill Road, The New “Curry Mile”

Posted on January 21, 2026 by Hector

Once, in any Manchester trip, there is usually an opperchancity to have some serious Curry. Lahori Badsha (140 Cheetham Hill Rd, Manchester, England M8 8PZ) has been the favoured venue for some time, yet the cluster of Curry Cafes on this block continues to grow. Today, Lahori Nazara was seen for the first time, a venue offering Daily Specials, the usual Lahori Fayre, plus an array of – kilos, one for the future.

Lahori Badsha it would remain, Dr. Stan, Steve, Clive and Hector squeezed into an Uber, and it was a squeeze, arriving on Cheetham Hill Rd. by 13.20. Josh and Johnnie, the latter making his inaugural appearance in Curry-Heute, would arrive some fifteen minutes later.

The red chairs have gone, replaced with white ones, new tables, and more versatile too. Otherwise, nothing much has changed at these humble premises. A massive vat of Oil had something uncertain being cooked, whole Chickens possibly. Worryingly, I spotted the – cash only – sign. Whilst some of us certainly carry real money, what were the chances of all six? I went up to the counter, the young chap assured me that card payment would be accepted. With their pukka digital till, why even pretend?

The timeous four had time to peruse the menu. Two different kilos between six seemed enough: Chilli Lamb Karahi (£27.99) and Butter Lamb Karahi (£28.98).

In time gone by, there would have been no hesitation in ordering three kilos. I can only vouch for my own appetite, however, Dr. Stan said he would have a Starter if anyone else was. Steve nominated Chicken Wings (£4.99) five pieces, Dr. Stan Seekh Kebab, Lamb (£5.99) four pieces.


I asked for some water, a 2l bottle of still water was produced. Two plates of Modest Salad were presented along with two small pots of Raita. Starters had been ordered, these, presumably were the accompaniments.

What’s that? – asked Johnnie, pointing to the pile of Fish in the display counter.

Fish.

That can’t be Fish.

Steve joined in.

I can see big bones.

The two of them agreed, must be Chops.

Johnnie asked the waiter – what’s that?

Fish!

What bothered Johnnie more: that it was Fish, or that the Hector was right?

The Starters arrived. Hector aside, everyone took a piece of something. So no review of these from me apart from the observation that everything looked well cooked and was certainly value for money. Hector was keeping the edge on his appetite.

Chicken Wings

Seekh Kebab

At the point of ordering, I was advised that the Karahi would take twenty minutes to prepare. There was little surprise then when the chaps brought the Karahi just us my fellow diners were licking their lips in appreciation of their Starters. There was a quick rearrangement of the plates on the table to accommodate the two large, flat, karahi.

Chilli Lamb Karahi

Bullet Chillies sliced lengthwise, a threat of Coriander, strips of Ginger and Tomato, plus slices of Lemon topped the Karahi. The Thick Masala was everything one could hope for, there was but a glint of Oil on the periphery. Full marks for presentation.

Minimal bones, indeed, Johnnie had assumed this was all Boneless Lamb until he found one bone. For the Hector, a similar experience.

The pulp-like Masala was decidedly smooth on the palate. The Spice Level built as the Chillies were consumed, nothing nobody couldn’t manage.

There’s Soft Meat and there’s Tender Meat, this was melt in the mouth.

With the karahi in front of my nose, I was able to keep scraping the Masala remnants, great Flavours.

I had taken what I knew I could manage, a serving from each karahi. If eight pieces of Meat is a standard portion, then in effect, I had two portions on my plate. Well judged, there would certainly be enough, and given how quickly some stopped eating, nobody was leaving hungry.

The Naan were served whole in two baskets. This enabled access for all regardless of seating position. With multiple perforations, as is the Manchester way, they had not risen to their full extent. The edges were also more firm than they could have been otherwise. The offer of more was declined, we had enough Bread on the table.

Butter Lamb Karahi

A simpler presentation, Ginger Strips, sliced Bullet Chillies but probably more Coriander, here there was more of an oily, Buttery sheen.

My first piece of Meat was more chewy than anything taken from the other Karahi. I waited for a comparable statement, none came. A rogue piece, thereafter all was well.

There was but the subtlest difference in Masala Flavour, more Buttery we had been programmed to expect. The Seasoning here was a tad lower.

As we ate, I asked for a verdict: Chilli or Butter. Nobody was for committing, but as each statement arrived, then it becomes clear which Karahi was favoured.

The Bone collectors were sat to my left, quite an array had been amassed by the end of the meal. There were decidedly fewer in my vicinity. Not a piece of Meat left, the karahi were wiped clean, proof that the six appetites had ben sated.

Clive: Chilli Karahi, a Chilli taste in there, a bit of a kick.

Butter Karahi, a rich flavour.

I did not get many bones, that lamb was so tender.

Steve: Both curries were of a very high standard with tender chunks of lamb on the bone and a nice sauce, which was the perfect thickness for ‘mopping’ up with nan. The Chilli Karahi had a good level of spice and the Butter Karahi had just the right amount of creaminess to it.              

The tandoori chicken wing starter was very tasty and not too filling.

Dr. Stan: Excellent curries full of spice flavours and really tender meat. The Butter Lamb was smoother than the Chilli which had a good bite.

Josh: I sampled both starters in today’s meal. The mini sausage type kebab was presented well, with a slight garnish on top. The first bite showed the spice that ran all the way though, I certainly wasn’t expecting it. A little chewy, but I’m not sure if that’s how it’s meant to be. The char-grilled chicken wing was delicious and for me, perfectly charred / cooked.

Sampling two different styles all at the same time was a first for me today.

The Butter style I felt was quite mild in the spice department but creamy and enjoyable nevertheless. A couple of meaty bones in my portion, unlike others. The Chilli style certainly gave more kick and a few sips of water were required over the course of that portion. That being said…I did have a second portion. Again I feel I got the luck of the spoon in meaty bones. Both curries offering succulent soft meat, just dropping off. Other pieces were in effect cubed, but were easy to slice through with a spoon let alone a knife.

The Naan, plain as was the preference to the table, soft in the middle but a bit tougher on the outer edges. Difficult to tear in half for even portions with the table, it tore more like random jigsaw pieces. 

I feel today’s meal was…just right across the board

Johnnie: It was – expletive deleted – magnificent!

How did you find this place?

You got something right.

Twice in one sitting and Johnnie praises the Hector. That must have hurt, a lot.

Johnnie is well into his Curry but tends – to dine – at the high end of British Indian Restaurants (BIR). This could well have been his first exposure to Curry Cafe-style Lahori/Punjabi Fayre. I have tried to get him to cross the river (Clyde), perhaps now he shall.

About twenty a head?– asked Johnnie as we prepared to leave.

Nothing like it – I replied.

The Bill

£75.00    A mere 12.50 a head. Everyone knew just how much Curry, and how much pleasure, had been acquired for so little.

The Aftermath

Two Ubers to Track. Clive managed to organise one, how, only he knows. With three in each taxi, way more comfortable.

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Manchester – delhi2go – Non-Curry Purchases

Posted on January 21, 2026 by Hector

Four nights in Manchester this week, and three closing time visits to delhi2go (119 Oldham St., Manchester M4 1LN England), and not for Curry. It is two years since Hector last had Curry here, the likelihood of this occurring again, the future shall reveal.

On Tuesday, it was the ½lb Cheese Burger (£6.50), no photo, a mountain of overcooked Meat, way too Seasoned, overdone, not a patch on the impressive Burgers I have been verbally recommending in recent years. No need to write them up here.

Way too Seasoned, overdone – yes, the Hector has written this, that should reveal all.

Another important piece of information was gleaned. Chef Rashid has long gone, no obvious Maestro has replaced him. There was a kid in the kitchen, working alone.

How could he possibly know the means by which delhi2go had produced such impressive Curry in bygone days?

If there is to be a late night Ancoats Curry, in future I may return to Golden Tandoori, which due to the ongoing Northern Quarter redevelopment have moved a few doors down.

Last night, Pizza: Meat Feast (£8.80), and I managed to have the necessary Black Olives added at no extra cost.

Consumed within minutes of its purchase, hot, fresh, tasty. Way more than the Hector needed, half was given away. Amazing how people who didn’t buy food suddenly become hungry when offered, guilty.

Tonight, a Kebap of some kind was in mind. Having watched others enjoy Seekh Kebab earlier at Lahori Badsha, a Seekh Kebab Wrap (£6.99) captured the Hector.

Packed before I got to add Pickled Chillies, this was again eaten moments after purchase back at t’Travelodge. A pity I had to unravel it to investigate the contents.

The number of Wraps purchased by Hector could well be counted on one hand, never taken to them. Compared to the Mexican equivalent way more manageable. Two Kebaps inside would have bolstered the experience, also, my own choice of accompaniments. However for a late night snack, not too heavy.

Usually, there are two visits to Manchester at the start of the year, but I missed out on tickets for IQ at Bury this year. Maybe next year?

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Manchester – Kabana – Kofta Anda Day

Posted on January 20, 2026 by Hector

A 14.00 rendezvous with Dr. Stan at Kabana (22 Back Turner St., Northern Quarter, Manchester M4 1FR England) was the original plan. This was brought forward to 13.40, as Marg, Hector, Josh, plus Lord Clive and Lady Maggie of Crawley couldn’t wait any longer. As it happened, Dr. Stan did not make it before 14.00, Prof. Graeme beating him by a few minutes. An assembly of seven, good for business.

Rice and Three (£9.00) is what Hector had in mind for today, however on seeing Kofta (£7.00) on the Board, that was postponed. I did check with Rizwan, Mein Host, that the Kofta was actually – Kofta Anda. The presence of the hard-boiled Egg makes all the difference. This would also allow a Nan (£1.00) for a change, no Rice. Marg, whose bowl of Porridge earlier was even larger than yesterday’s, limited her Order to being another snack. A Vegetable Samosa (£1.50) and Indian Tea (£3.00).

Kofta

Three Meatballs, and half a hard-boiled Egg were smothered in a blended Masala. The Spices in the Masala brought out the root Kabana Flavour. There was also quite a – kick. Whole Black Peppercorns also played their part. The Seasoning seemed low initially, but felt fine as I ate on.

Perhaps the combination of Naan with the Masala had achieved the required level of satisfaction.

Rizwan brought a plateful of Foliage, this added an extra and marked dimension to the Dish. Now it was full on.

Dissecting the Kofta, the interior was pale, so Chicken Mince was deduced.

Then there was the Egg, the white and the yolk, two contrasting Textures. So much going on here. The Naan, served whole, delightfully light and fluffy, was disappearing rapidly. Where did it go? Marg found the Masala to be to her liking, she paid quite a few visits to my bowl. For once, an entire Naan would be consumed, a second was even considered, sense prevailed.

Vegetable Samosa

A substantial Samosa served with Salad, Raita and Onions. Rizwan’s bucket of Onions is something to behold. Stored at the counter front of house, visually unappealing perhaps, but oh the taste!

Marg: Ordered a snack today. The Vegetable Samosa was lukewarm but went well with the moist Salad and onions. I did enjoy dipping the pastry into Hector’s Kofta Sauce. The Samosa was full of potato and peas with spices.

No comment supplied for the Indian Tea.

The Bill

£12.50 … for Marg & Hector.

Meanwhile at other tables

Keema Peas & Keema Nan

The Keema (£7.00) had more peripheral Oil than one might hope for. A moist interpretation of this fine Dish. The Keema Naan (£5.00), served whole was a meal in itself.

An interior photo was secured, this is how such a Naan should be, discrete grains of Mince. Clive’s Keema with more Keema is one of his all time favourites.

Clive: One of the Spicer, Keema Mutter, portion size, it was enough, had it been twice the size, I would have eaten it.

Maggie and Josh independently had ordered the same combination of Curry and Bread.

Karahi Lamb on-the-bone with Garlic Nan

Served in a bowl, the Masala in the Karahi Lamb (£7.00) dominates, served with Rice, much of the liquid is immediately absorbed. Two entirely different ways of having this Curry. Yesterday, Hector had this with Rice. I suspect Josh had the better of the two portions.

The Garlic Naan, again served whole, had an almost orange hue. Rich in Garlic, for those who wish to risk the Garlic overwhelming their actual Curry, so be it.

Maggie: A small bowl of lamb in the bone. Not as much meat as I recall. Mostly fat/gristle. Still tasted amazing. Garlic Naan, very garlicky. Cooked fresh.

Josh: Welcoming as always, a fair selection but the Karahi Lamb on-the-bone is always a winner. Certainly had a kick in the spice department but nothing too overpowering, still leaving warmth in the palate.

The Lamb beautifully cooked, falling off the bone with ease, soft and tender. Accompanied by a Garlic Naan as Rice isn’t really my preference. Decent size, soft and fluffy, easy to tear. In all, another great food experience in one of Manchester’s finer Curry establishments.

Prof. G, one of four arriving in Manchester today, arrived whilst we were ensconced. Having studied the Board and our plates, he was swithering between Karahi Lamb and Kofta. Rizwan had a solution – have both! A Rice and Two (£9.00) was therefore provided. Prof. G. had never considered such an outcome, and was well impressed.  And that was before he was sent back to the counter to secure the Foliage. 

Rice & Two

Prof G: Friendly service, great value , combo of Lamb Karahi & Kofta hit the spot, great flavour.

Finally, Dr. Stan arrived, the window table nearest the door became his. We were now seven spread across three tables. Dr. Stan likes his Rice and Three (£9.00), today he too was not missing out on the Kofta, what a plateful.

Rice & Three

Kofta, Karahi Lamb, Spinach and Potatoes

Smorgasbord or Buffet, perhaps this was the ultimate creation?

Dr. Stan: Tasty and spicy Lamb Karahi well complemented by the Kofta Anda and Spinach Potatoes. The three curry rice is always an excellent and satisfying choice.

*

The Aftermath

Rizwan was advised that tomorrow the plan is that some will be partaking in another style of Curry on Cheetham Hill Road. The likelihood is, some will be back on Thursday.

With all payments complete, we took our leave. Howard had just arrived, #8.

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