With Storm Boelo raging, Hector headed to the Southside. Martin had made me aware of the existence of Dawat (253-255 Maxwell Rd., Glasgow G41 1TE) a bit since. Having reported on the current ongoings in Govanhill, it was time to return to Pollokshields, the area where Desi Curry surely began in Glasgow. Only in the past year or so have the number of Curry Houses increased to match the threshold in this area. It looks as though Lahori Tawa has gone already. Is it a case of youngsters with ambition, not realising what the required hours of commitment actually entail?
Arriving at Dawat, slightly damp, I was happy to discover a large enough room to seat twenty diners, simple décor. As with the style of Glasgow Curry Cafes, the fayre was on display in the long counter down the right. Chapli Kebab (£3.50), I wonder for how many?
You have Curry, can I take photos? – I asked the first member of staff to approach.
Of course – was the encouraging reply.
Turka Daal (£5.00 / £7.00), Palak, Chana, Haleem (£7.00 / £9.00), not what I had planned for today. My issue with Lamb appears to have subsided, bring it on.
Another chap appeared, he talked me through the Chicken Spinach (£7.00), Chicken Curry and finally Aloo Gosht. As he spoke there was a mutual air of recognition, this was Amran, formerly of New Cafe Reeshah, three blocks to the west. He confirmed that Dawat has been opened for nine months.
How had my regular trawls on Google Maps missed this?
I was happy to have Aloo Gosht (Daily Lamb Special – £8.00), when Amran, knowing my propensity for Karahi Gosht informed me that this could be freshly prepared.
The half kilo of Lamb Karahi (£18.00), with a Naan (£1.50) to accompany, was ordered.
Two chaps, possibly father and son, were finishing their lunch. The elder chap smiled as I took my seat at the far wall. Amran came across with a bottle of chilled Tap Water to discuss Spice Level.
Medium with a kick – was accepted. Back to the tried and tested.
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A Modest Salad and Raita was supplied. Enough to nibble on during what would become a twenty minute wait.
Meanwhile, the first chap to greet sat at the middle table, and was soon accompanied by Amran. Staff lunch, Haleem, and lots of Bread. The Chapatti (£1.20) did not necessarily have Wholemeal Flour, there’s hope. In time, it was Hector’s turn to eat.
The Naan, served whole, was round. A round Naan always make me ponder: Tandoori or Tawa? However, such was the puffiness, the size of the blisters, this surely was from a Tandoor.
The Buttery sheen added to the splendour.
Somehow, I would manage around half.
Lamb Karahi
Occasionally, one sees the half kilo and wonders how the weight was measured, with a finger pressing on the scales? No such issue today, this was a mass of Meat. Lamb Chops stood out, the long Sucky Bone confirmed other cuts. Was the appetite actually up for all this?
The Meat was smothered in a Thick Masal prominently featuring Tomato Seeds. The mini Ginger Strips and flecks of possibly uncooked Tomato, looked like an afterthought. Thankfully, this was not the Charsi Karahi which has dropped out of Hector’s favour, but the gloriously rich Lahori / Punjabi Masala one might dream of. Does Hector dream about Curry?
The Oil had already separated, some would be stirred back in, maybe some could have been dabbed off. However, this bore no resemblance to the Oil Slick served to Marg at Zaiqa Sweet & Curry House last week.
A dinner plate had been provided, not heated, but the Hector would be eating straight from the karahi, regardless.
Hot food, with the first dip of Bread into the Masala, oh yes, the Seasoning was most certainly in the – brave – category. Consequently, the Flavours from the Masala were revealed. A Back Peppercorn was the only Whole Spice unearthed.
Powerful Flavours, a slight Sweetness, the Spice Level built, there definitely was a more just a – kick.
Whilst the Hector was going to thoroughly enjoyed this Karahi, one couldn’t help but wonder what difference the addition of a little Methi wild make. Since the closure of Karahi Palace, I have not found a venue which would have me order Karahi Gosht with the regularity of former years. Yadgar, always retained for special outings.
The Lamb was firm, yet Tender. The Sucky Bone was sucked and set aside. The first Lamb Chop, fun, it had to be picked up. Lamby-tasting Lamb, having restricted the intake of this meat in recent times, today must be what I was saving up for.
A goal for The Famous in horrendous conditions, as much Karahi Gosht as I cared to eat, Hector was in a happy place.
Suddenly, standing in front of me, an oh-so familiar face.
What are you doing here?
This is my place, I was told someone had come in.
It’s me!
Chef Arshad, who has cooked one hundred times, plus, for me at Yadgar, had prepared today’s Karahi. Suddenly, I understood why I had not seen him this year. Taking his bow at the end of a meal was part of the ritual.
The food set before me was discussed. That I had not recognised the Maestro’s cooking was poor on my part.
It didn’t quite taste the same, but added Methi was once understood.
It was agreed that in future, this would be included
Karrah – I asked if he used this term, apparently not. Still, I congratulated him on the level of Seasoning – the salt brings out the Flavour of everything else.
As for the Naan, a Tandoor was confirmed.
Arshad went to collect a menu. He showed me the Tawa for six (£120.00).
I promised that I would be back, with friends, but I suspect our company of six would be concentrating on the Curry.
I still had Curry to eat. I had passed the point of leaving enough to justify Takeaway. I set aside some Masala, a plan. I could finish all the Meat, and still enjoy it, though I was at my limit.
The end game, the second Lamb Chop, and spot the piece of stray Offal.
Mission accomplished.
By this time, Arshad was sitting in the centre table having his meal. I took the near empty karahi up to Amran. There was just enough Masala to fill a small pot. Someone else has to witness the pleasure experienced today.
Whilst this was happening, I photographed the menu. No Kofta Anda, no Desi Qorma. But Namkeen Gosht (£18.00 / £35.00) is there.
I explained the – five visits rule – to Arshad to justify being added to Glasgow’s Top Rated. I promised to return on Monday.
Dawat is open seven days from noon. This certainly suits the Hector’s preferred eating times.
The Bill
£19.50
The Aftermath
Tub of Masala secured, Amran gave a second containing a Date and a Prune. So it’s Prunes that are added to Biryani, hence the Plum stones.
Back out into the elements, the rain was horizontal, the wind from the east. The eye of the storm must be imminent.
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2026 Menu
The counter has been moved to the rear thus providing seating for up to t
On the menu, t
14.00, a Monday, and no Marg today. The same mature couple I saw last week were manning the shop. The lady, clearly from these parts, informed me that they took over in March. I held up a photo of Waris, whom they recognised immediately.
Rather than go to the menu I decided to sample the pret a manger. In Lamb, there was a Lamb Curry, also Lamb and Potato.
I took a small table in front of what I hoped was a heater, but must have been an insect assassinator.
From here, Spice Level was discussed. My – above medium, not crazy – was relayed to the kitchen as – Spicy. 
The White Rice had a few Seeds embedded, Cumin I hoped, but this was never verified. 
Aloo Gosht – this was not. With a blended Masala, not dissimilar in appearance to that marvelled at two days ago at 
No sense of Cumin from the Rice, and so the first intake of Flavour was from the Masala. 
Cutting into the Potato, the unexpected white was almost brilliant. Ah, freshly made, this Potato has not been sat in the Masala for very long. Consequently, there had been little absorption of Flavour. Slightly firm, the Potatoes could have done with an extra couple of minutes. 
Real Punjabi Taste – is posted proudly on the wall. Having visited and reviewed every Punjabi Curry House in the city, I had not tasted this before. Or had I?
The Bill
Hector having a Curry in Glasgow on a Saturday afternoon, dining alone, nothing new there, but it has been a while. After 
RaJiv took the Order, but not before I had asked him the difference between Lamb Ginger on the 
I took a seat at the larger table, nobody else was expected. The door was closed, there was an offer to switch on the wall fan-heater, declined. Not the warmest of seating areas, I was dressed accordingly.
Hot food, and a warm plate, that is 
Five large pieces of Meat in a blended Masala, a seemingly simple Curry. There was enough Masala to match the quantity of Rice. Topped with a threat of Coriander and three Ginger Strips, not a visible abundance of the latter. 
The quality of the Lamb stood out. One can tell, and having had Mutton at the opposite end of the price spectrum in 
The blend of Spices was hitting the spot. 
RaJiv enquired about becoming friends on a certain social medium. The price of this was a tutored tour through the layout of 
The stars aligned, well five diaries. 
The corner window table, a bit of a squeeze, but at least there was nobody behind the three who sat facing into the empty room.
Drinks had already been sorted by the punctual chaps. 
Akbar’s
We had asked for one portion to be – well done. Only one of Hector’s four ticked that box. Hector’s four Chops quickly became three. Howard, afraid of filling himself too early, also offered Marg one. Today, for Marg, one Chop was enough.
Across the table, the Seekh Kebab appeared to be larger than the norm.
For those who can eat this Meat, clearly a winner. Howard thought the portion to be smaller than before, but John, who was having it, made no such comment.
This 
T
More Masala, less Spinach, a different Chef becomes the immediate thought. With the three portions smaller than seen elsewhere on the table, one wondered if a bit of stretching had been going on in the kitchen. The advantage of having photographed every Curry 
The 
Clearly, this portion was huge in comparison to the Karahi Gosht & Spinach. With Minimal Masala, totally in the 
I’ve been to 
£132.80 Nobody owned up to the Lemonade.
Last night at Slay, Marg and Hector saw Big Big Train for the third time. Not by any means a favourite band, but one that intrigues. Formed in 1990, only Gregory Spawton (bass) remains. Despite being renowned for their very English interpretation of Progressive Rock, the band has recruited an array of members from many nations.
Alberto Bravin, 
The Hector was struggling fifteen minutes into the first set, and the thought of another two hours standing was daunting. From our sought after position, second row, I had to go to the side and find a prop. Marg joined me at the interval. A bench had been set aside for those who were in a similar category, fully occupied. One chap sat on the floor, we followed suit.
You cannot sit there – the security chap announced. So back to standing, at least there was something to lean against. Unexpectedly, the security chap produced three chairs, sorted. And so to the second set, all of this year’s album – Woodcut – would be enjoyed in comfort, from the side of the stage. 
Claire Lindley on violin also contributed acoustic guitar. Paul Mitchell on horns added some percussion and occasional keyboards. 
Vocals aplenty, themes aplenty, proper Prog, however, one annoying feature … they kept stopping. The London show is due to be filmed, why anyone would buy the live version puzzles, too fragmented. Then add the applause between the segments.
An entertaining evening, great musicianship, a polished performance, I would happily – sit – through this again, but at a standing venue, noway, Pedro.
Opened some ten days ago, this was Hector’s first opperchancity to visit 
We arrived at 14.15, the modest seating area was empty but there was a cluster of customers at the counter. I took some photos of the pret a manger before asking for a menu. I made it clear to Sherry, Mein Host, that we would be sitting in. 
We took the larger table, space being restricted by the opening day, celebratory balloons still in situ. In time, more chaps filled the available seats. The steady stream of customers for Takeaway was a significant feature of our visit.
The cover of the menu impressed: open every day from early until late. In time, the Hector will surely get to know the people here, and more importantly, the Curry. Not that Desi Nashta will be happening anytime soon.
There are no facilities at Zaiqa. Also, note the price of – Sweets. Hold me back.
Anda Kofta – rephrased Sherry, as is is written on their menu. Does that mean more Egg than Kofta?
Two hard-boiled Eggs and three Meatballs! This must be a first.
Kofta have to be dissected, into two pieces minimum, four typically. We had no cutlery. With Hector still blocked in, Marg went to fetch a spoon. She returned with two plastic spoons. Problem, a plastic spoon does not cut Kofta. Back up again, knives provided. The plastic knife just about did the job. Meanwhile, we could not help but notice that the adjacent chaps had metal cutlery.
Was this a Karahi. If so, who serves Karahi like this?
Marg stirred the Oil into the White Masala, a better appearance, but one still knew what was in there. Whilst I waited for my Kofta Anda to be reheated, there was a dip or two. Creamy, apart from that, it tasted pleasant, thereafter, the limitations of any Chicken 
Curry would be manifested. Marg:
Having not cooked for almost three weeks, today was no exception. We arrived at 
The waitress who brought the Sparkling Water (£3.95) took the Order. Desi style – for Hector, medium – for Marg. Marg added Desi Chai (£2.95) to complete the Order.
The Naan, needlessly quartered, looked a bit under-fired. The round shape suggests Tawa, not Tandoori. With minimal rising and few blisters, adequate.
A primary Curry at 
The aroma – I said to the waiter as he tried to differentiate between this and the Karahi. The Masala has become darker over the years. The ratio of Meat to Masala maintains, this is far from being a Soupy Curry. One has to manage the Masala.
The Seasoning, tick, the richness of Flavour, tick, and the crucial sense of Citrus which marks a Desi Qorma, all accounted for. The Masala, eaten in conjunction with the Mushrooms, was the first major source of pleasure. 
Bones were sucked. 
There is also a – sharing portion – (£29.95) plus the option of the kilo (£49.95) at 
First time I have ordered Lahori Kirahi – Lamb, on-the-bone. When it arrived it looked very appetising with minimal sauce and plenty of strips of ginger, in a rich red and brown sauce, full of coriander and chilli flakes. There was plenty of meat both on and off the bone, I decided to eat the meat on the bone first. Variety of sucky bones and I enjoyed the tender meat, which was practically falling off the bone. The spice level was perfect for me and I removed the black cardamom and smokey chilli, but savoured all the flavour which was in the dish. I used the Naan Bread to mop up the sauce, as well as pick up the succulent meat. A real feast. Overall, a wonderful dish. The Desi Chai came afterwards and completed the meal.
Indeed, Adam offered me Lassi whilst Marg was enjoying her Tea, declined. I explained my desire to maintain the taste of Curry on the palate for as long as possible. This was certainly achieved, the Citrus lingered long into the night.
A chamber orchestra, stage right, a band stage left, and a screen onto which the progress of the Martians could be projected, were the fixtures. The – actors – who had minimal space to the front of the stage on which to perform, were on and off with almost comical regularity.
The Martian Tripods, were a la cover of Jeff Wayne’s album. Simple, but repetitive animations. Whoever did the scene with the Cliffs of Dover lost all sense of scale.
The fourth and final Curry of this trip: the tried and tested in 
When I saw you come in, I knew you were serious about the food – you even know the names – Rihad acknowledged when I slipped in an – Aloo.
I had never seen so much Fish Curry in a Buffet, once focussed, four different types were identified.
Rui – was the first Fish, smothered in Onions, but seemingly no Masala (bottom left, top-middle). The adjacent tray appeared to have Aubergine and Potato, Baingan Aloo, but this was Pangash Aloo. Potato in a Fish Curry, the Hector was definitely not missing out on this. As for what looked like Fish Bait, bottom right, I would leave that until later.
I waited for Marg’s Samosas to arrive before joining the queue for Rice. Another chap, who was monitoring all, waved me back to my seat and placed a portion of Rice at my spot. Thankfully, not a Euro-portion. Despite this being a new batch of Rice just out of the kitchen, it was not hot. I was about to discover that nearly everything served at Rasai would be far from hot, lukewarm at best.
I was caught between – is that all – and – this is just the start – when a single piece of Rui was presented. Smothered in Onion, no Masala as such, clearly Bread would have been the better option here.
As I arranged the Rui on the Rice, so the next course arrived.
As much Potato as Fish, this time there was a hint of a Shorva.
No sooner had I decanted the Pangash Aloo when a plate with three Sides was presented. Aloo, a mash of Potato, Karela, the Bitter Gourd, a Vegetable I used to eat oft, plus what appeared to be a Tomato-Chilli combination.
Rui, I have had this before under the moniker Rohu, at the ill-fated 
A fatty Fish – was the first observation, then the realisation that I was tasting something markedly different, a new experience. The Fishy Flavour was complemented by Chilli, a wee – kick. There was a sight Sweetness, but not in a sugary way. Seasoning through Sweetness. White inside, and bony, fit for the Hector, not the Queen Mother. Still, lots of pleasure was being had here.
As I was about to tackle the Pangash Aloo, so a Naan was brought to the table. Served in four pieces, closer to Pitta than the glorious Bread had last week in
The Pangash evoked a Cod Steak, as Mother used to serve. A dinner endured, rather than enjoyed. Today was different. A less intense Flavour after the Rohu, but the mouth was on fire already. There could have been more to the Pangash than the receptors were registering. I liked the thickness, and integrity of this Fish, not one I believe I have ever encountered previously. The large pieces of Potato took me back to 
I went up to the Buffet and having sought approval, helped myself to the Tiddlers. Tiny Fish in a red Shorva, not particularly appetising.
I could just about tell I was eating something. Apart from a – wee kick – there wasn’t much happening here. I spooned out the remaining Karela, better, more substantial. 
Seasoning, I have barely mentioned. This was never an issue.
Modest in size, chunky, the photo reveals how well filled they were, primarily with Potato. Marg:
was one of the best I have ever tasted. I had a piece of freshly cooked Naan which was puffy on the outside but doughy on the inside.
I appear to have used those very words last time in this city. Apart from Hector, who could forget 
Research brought up Kashmir Grill Restaurant (Via Domenico Scarlatti, 11, 20124 Milano MI, Lombardia, Italia), a block away from 
Arriving at 14.000, there was a display of Curry, Rice, etc., on display. So far so good. The young serving chap was keen for us to take a seat and read the menu. The Hector was keen to have the contents of the three main trays identified. The Chicken Curry was described as – Korma – and – Spicy.
We took a small table in the main room. A smaller room to the rear was less attractive. A young lady brought the menu.
The Naan, needlessly quartered, was risen, puffy towards the edges, but still a bit peely wally. Without burnt blisters, one deduced Tawa-cooked, not in a Tandoor.
Five pieces of Chicken, served on-the-bone, sat in a thin, Shorva-esque, Oily Masala. A Masala, quite the antithesis of what the Hector sought for many years. Tastes change, the knowledge base develops, this was how a Desi Qorma should appear, but sadly, there was no Citrus aroma.
Having hacked apart many a Chicken, partial thighs was my best interpretation of the cut. A solitary bone protruded from each piece of Meat. Once separated from the Bone, I effectively had Meat into double figures. 
The discoloured exterior of the Chicken confirmed the maximum absorption of Spice that this poultry is capable of. Cutting into the Chicken confirmed the self-fulfilling prophecy. That was it, forever more, the interior would simply taste of Chicken.
The Masala was well Seasoned, in time the Spice Level built. No Citrus, a split Green Cardamom was revealed, or was it just a small piece of Bone?
Beneath the Ginger Strips, the Sucky Bone stood out, prominently, proudly. The Masala oozed quality. One could tell just by appearance, that this was a genuine Desi Karahi.
Marg – We waited twenty minutes for the food to arrive. On my first taste of my Mutton Karahi, I had a real blast of cinnamon and a – wow – sensation. There was a good spicy kick with sharp lemon and ginger bursts throughout the dish.
Did you enjoy the food? – asked the waitress as she began clearing the table.
With a grand Greek meal planned for later today at one of our favourite venues in Plaka, Curry #2 of this trip had to be comparatively modest. 
After a leisurely morning, though Marg might suggest that her step count and coffee intake may prove otherwise, we left our apartment, a matter of metres from 
Entering the Curry Cafe, who should be sitting, middle table, just inside the door?
Yes, it’s only two Meatballs and a hard-boiled Egg, but when encountered, it has to be considered.
The Meatballs were cut into four. Later, even these 
Adding the Interesting parts of the Salad provided another dimension. Further variations in Texture, and the inevitable question: why do Tomatoes not taste this good back home?
I’ll just have a Samosa – an announcement made so often in this scenario. Somehow, Marg always manages to make a meal. She did have her own Salad/Raita, plus purloined Bread to hand. 
It is fifty years since Hector first set foot in this city, and just for one day. This year, five nights in 
Marg and Hector had a 14.00 rendezvous with Steve, who is also here to enjoy the many delights of 
As expected, there had been a price increase since 2024, a whole 20%, main courses now cost a whopping €6.00! As 
The TV was showing yet another movie from the Indian Subcontinent: endless singing and dancing, no cavorting. Hang on, Hector, that background looks familiar. Behold, Goredale Scar, the gorge adjacent to Malham Cove, 
A basket arrived with two Roti, the Keema Naan would arrive much later. How this Bread comes under the moniker – Roti – I know not. 
Topped with Coriander Stems, what a mass of Mince and Potato. The Oil was separating towards the periphery. Marg insisted that I sample it. 
tempted. Marg:
A Ginger Strip and a modest sprinkling of Coriander topped the mass of Meat and Minimal Masala. Again, the Oil was collecting around the Curry. I estimated that the Meat count was into double figures, and the pieces were 
not small. 
Ginger Strips topped the karahi-ful of mostly Vegetable Mash. The Potato pieces stood out. I had to start with borrowed Bread, else I would have been watching my karahi go cold.
I started with the Aubergine, as soft as many hate it, there was enough Flavour emanating from this Vegetable to justify its inclusion. The Cauliflower too was well on the soft side, but giving off its own distinctive Flavour, plus the Spices from the Masala Mash, things were becoming interesting.
