It is Ramadan, and for this commentator, that means there must be a visit to The Village “Curry House” (119 West St., Tradeston, Glasgow G5 8BA). The same price as last year, the Ramadan – Iftar Buffet (£21.95) has been both enjoyed and described in these pages over many years. In previous years, this event kicked off much later, Ramadan 2026 sees the sunset at 17.45. Instead of late dining, today’s challenge was negotiating traffic and roadworks at the rush hour. So many roadworks in Glasgow, such little activity.
Parking outside Kabul Restaurant, another Afghan venue which has popped up in the past year, and so on the radar, we walked around the corner to Nelson Street and The Village. The sun had set, Glasgow has twilight. I note the awful Sholeh Persian Restaurant is finally being redeveloped, soon to become yet another Burger-Grill House. Glasgow has as many Grill Houses as student flats, can nobody cook?
We had a booking, highly recommended. A familiar young waitress greeted, we were shown to Table 5, the corner table at the window, same as last year. From here, the Hector could survey all, however, seats were eventually swapped with Marg, who felt she was missing out. Apparently a bare wall and Hector’s coupon were not that enthralling.
The Drinks’ waitress brought the welcome glasses of Rosewater. A large bottle of Sparkling Water (£3.95) was secured. The welcome drink was too sweet for the Hector, at least it evoked the Souq. One can taste an aroma stored in the memory banks.
Busy, but not stowed, is how I would describe this evening. Every table in the main room was full, and some did spill over into the function room where there was distinctly less atmosphere. I had wondered, given the current seating layout, where the Buffet would be set up. The tables under the balcony had been cleared to make way for the Main Courses and Desserts, the Starters were as before, along the counter at the edge of the kitchen area.
The just-in-time Starters were about to be presented, Adam, the manager, acknowledged my presence and was able to confirm the whereabouts of my last Curry in Govanhill. People evidently read Curry-Heute, and it’s always a pleasure when this is confirmed.
There was an opperchancity for Hector to get in some photos before our fellow diners tore in. Initially, it was a matter of registering the array of Main Courses by name only, however, the photographer, whom I have seen here before, seemingly had Mr. Baig, Mein Host, open the lids to reveal all. And so, every Main Course was captured, before the aesthetic magnificence of each creation was disturbed.
Lamb Kirahi (Bone) Lamb Nihari
What an array of Desi Dishes! The Lamb Kirahi served on-the-bone looked magnificent. To cook this en masse surely reduces its efficacy, and by the time peeps have cherry-picked, one can be left with an unappealing mass of Masala and Bones.
Lamb Haleem Kaleji Gurda (Kidney, Liver)
Haleem, aye right, as if the Hector would be going near that.
Chicken Kirahi Keema Aloo
Kofta Anda Daal Mash
Kofta Anda, bring it on, I put out on a social medium that I could happily have just emptied the tureen on to my plate and eaten this delight, ad nauseam. But that is the issue of this Buffet, too many great Dishes to choose from, and they are rotated. This was established years back when Marg and Hector came twice: one night for Starters, the other for Mains.
Chicken Tikka Masala Butter Chicken
For those who eat Chicken Curry, there was both Butter Chicken and Tikka Masala. With only Daal Mash, not so much this evening for Vegetarians, as if they get much sympathy in Curry-Heute. And before any new readers reaches for their warrior keyboards, check my last outing.
Lamb Bhoona Chicken Bhoona
The Starters had still not been unveiled, however, with the counter shelf behind, I was subsequently able to capture each open tureen as Marg and I made our way along the line.
On previous nights here, this would have caused consternation, people chomping at the bit. Tonight, an amenable calm, perhaps the difference between breaking one’s fast at 18.00, not 22.00.
Aloo Tikki / Potato Fritters Mince Samosa / Veg Spring Roll
Fish Pakora / Chapli Kebab Lamb Ribs
Tandoori Chicken Chat Grilled Chicken Wings
Malai Tikka
The Chips and Chicken Nuggets were – for the children.
Beyond that, Vegetable Pakora, Chapli, as I know them, mini-Burgers and Pizza! 
How often has the Hector seen Asian kids out in favourite Desi Cafes, eating Pizza?
Overdosing on Starters, everyone who has done Buffet in a Curry House has surely fallen into this trap. When one sees the prices of Starters in Restaurants, in particular, and here they all are, resistance is futile.
The Dates, Sauces and Salads were at the beginning of the line, I have seen some fill their plates with these, to their sorrow. And so Hector and Marg assembled two contrasting plates of Starters.
Some Salad, heavy on the Spice, did make its way on to Hector’s plate, both as amuse bouche and mouth rinse. The plate of something decidedly evil looking (extreme left of photo with Adam) required investigation. A shrivelled fruit possibly, something new.
Starting at nine o’clock on the dinner plate, I found myself eating anti-clockwise.
Aloo Tikki, the small, soft patty, lacked seasoning, but was decidedly moreish. See, already one could consider going back for another round of Starters.
Chapli, said the label. But this bore no resemblance to the known Chapli on my plate at five o’clock. With a well fired exterior, this had a big Meaty Flavour. The Spice and Seasoning were perfectly pitched. Again, I could have gone back for six of these.
Next, Fish Pakora, and I had taken two pieces, not a plateful. This remains one of my all time favourite nibbles. Sadly, I’ve had better. The Batter was greasy and not particularly Spiced, also, I was not sure the Fish was good old Scottish Haddock. Here, Yadgar wins.
Tandoori Chicken Chat, well there had to be some. A drumstick, again it could have been better Spiced. As for the Meat, it was Chicken, no more, and not Nando’s.
Malai Tikka, this definitely had so much more than the Tandoori Chicken Chat. Boneless, there was an aromatic, Spicy exterior. The interior was an interesting pink, but not as in undercooked. This was melt in mouth. There’s hope for Chicken yet.
A solitary piece of Vegetable Pakora, I could have taken four pieces and pretended it was fine dining at eight quid a portion. Big Potato pieces, the Seasoning was significantly below that in the Malai Tikka, consequently, this impressed less. Having taken no Sauce there was nothing to moisten it with either. A token addition to Hector’s plate of Starters. The penultimate nibble was the micro Chapli. Having had Yadgar’s excellent Chapli earlier in the week, this was along more familiar ground. Again, Chicken-based, well Spiced and Seasoned, a plateful of these would have done no harm at all. In effect, these are the best Chicken Burgers one can find. Perhaps the Curry Cafes of Glasgow’s Southside should market them as such?
Two markedly different Chapli, Hector Holmes was on the case.
Finally, the evil looking Fruit. The strength of Flavour was overpowering. I recognised it right away, but that doesn’t necessarily mean I could identify either Flavour or Fruit.
Achari!
This was pickle, but of what? By size and shape, I deduced Lime. Still, small for a Lime, but could be a baby one. Either way, a great discovery, and next time I’ll know. However, I immediately stopped eating it once I felt I had solved the mystery. So potent was this, the palate would have been overwhelmed, Main Courses would all taste of – Achari.
The Village serves possibly the finest Achari Gosht (£13.95) in Glasgow. After Ramadan – I’ll be back.
Meanwhile, across the table, Marg was enjoying her chosen components. Knowing what comes after, Marg too was taking notes throughout. Actually, the note-taking was doing me a big favour, no eating too quickly. More time to savour the multitude of Textures and Flavours encountered this evening.
Marg – Queuing for my favourite starters allowed me to pick a variety of fish, veg Pakora, both crispy and tasty. Enjoyed the vegetable salad with fruit salad, dates, red cabbage & onion. The highlight was the small mince Samosa and Aloo Tikki.
The table was cleared by one of the young waitresses brought in for this period. They were always at hand in case more drinks were required, new cutlery etc. The Village Iftar Buffet is way more than snouts in the trough.
There was a suitable gap, well maybe five or six minutes. Small portions, no Rice or Bread, the tactic learned over many years here. Don’t fill the plate with Carbs, maximise the Curry intake.
Lamb Pilau Rice Boiled Rice
Don’t overfill the plate with anything, one can go back, and so it was time for Main Course Plate #1.
The tureen of Kofta Anda was almost empty, with the hard-boiled Eggs having been halved, no yolks were left. Two Meatballs and two pieces of Egg white were secured, minimal Shorva, it would have run all over my plate. Keema Aloo, a notoriously Dry Curry, that should absorb any runaway Shorva. Kirahi Gosht was a given, way too expensive to have at The Village on any other day. As expected, aesthetically it was past its best. Four pieces of Lamb and some Masala, after-all, is the Hector not trying to avoid this Meat currently? Then, a moment of madness.
It is all down to the array of Desi creations served here over the years that Hector knows to avoid Paya and Haleem, they are for the hard core. No Paya (Trotters) on offer tonight, but a ladle of Haleem found its way on to my plate.
Haleem, as I consider Irish Stew to be: a waste of fine ingredients. Take honourable Lamb, cook it until it disintegrates beyond Stew, towards Porridge. To these eyes, it looks awful, needless to say, taste-wise, it has never impressed when I have sampled it previously. So, there is empirical knowledge, I knew what to expect…
Dry tasting with a moderate kick, the intriguing complexity of Flavours sat well on the palate. Acceptable Flavours, pleasant even, this was easily the best version of Haleem had yet, but still it looked awful. Last week I watched three people dipping Naan into Haleem at New Cafe Reeshah. That was their meal. I can now accept it as a Soupçon, never as a main course. The joy of Buffet at The Village, it’s an education.
Kofta Anda is as much about soaking the halved Meatballs in the Shorva as appreciating them in their own right. My Shorva had gone, there was still Haleem, and so the unexpected happened. Further appreciation of the Haleem, and it made the Kofta even more interesting. The Meatballs themselves were moderately Spiced and Seasoned, probably better than my last Kofta Anda at The Village. The Egg White was the finale. Like Potato, maybe Egg should feature more often in Curry?
Keema Aloo, fine grained Lamb Mince with sliced Green Chillies, Coriander and hardly a threat of Masala. The Shorva had found its way here, and so my intake was more moist than had this been served separately. With Spice building on the palate, and added Earthy Flavour from the Potato, enjoyable. I cannot recall ever having had Keema at The Village previously, this is Marg’s go-to Curry. For Hector, not having Lamb Desi Qorma (£14.95) here, is always an achievement.
Despite deliberately having taken two Bones, shrouded in Meat, from the tureen of Lamb Kirahi, I was left wondering how this differed from a standard Curry. Any sense of the Meat having been fried in a Tomato-based Masala, was lost. Yet, at the point of original presentation, the Masala looked so inviting.
The Meat was delightfully Tender, but was not giving back any Flavour other than its own. Maybe the palate was already saturated. If this had been my first ever Karahi Gosht, I wouldn’t have seen why this is the signature Dish on so many Southside menus. It is not a meal to be cooked in a large batch, leave that for Desi Qorma…
Marg – After a required break, we stood up for the main dishes. I chose the Lamb Rice with pieces of Lamb Bhoona and sauce. This meat was so tender and I enjoyed the rich tomato sweet & sour flavoured sauce. The Keema did not disappoint me and the Kofta Handi was fairly dry but worked well with the Haleem sauce. I took one piece of Karahi Gosht and enjoyed the meat and bone marrow from the sucky bone. The Daal kept everything moist and allowed me to have a small piece of Nan bread. The Butter Chicken was creamy and the meat fairly dry in comparison to the lamb.
Again, there was a suitable gap between plates. Marg had had enough Savoury and was already heading for the Sweets. However, having assured me the Lamb Bhoona was outstanding, this had to be investigated. Nihari, the other Lamb on-the-bone offering, and never had as a Main Course at The Village, had to be investigated. Finally, in another moment of – why not – some Daal Mash went on to Main Course Plate #2.
Nihari, Lamb Shank typically served in a Masala approaching Shorva. Tonight, a light brown Masala with Shreds of Meat visible. The big Seasoning in the Masala impressed, but thereafter there was a lack of Flavour, well initially. One Spice stood out, Cinnamon, followed quickly by a second, Cumin. Then things took a dramatic turn. The Meat, on the shank, was the softest Meat ever. There was a huge blast of Flavour, even more complex. The Seasoning too was right up there, the – wow! – moment tonight. This is what the Hector looks for in every Lamb Curry, Meat which gives back all the Flavour it has been cooked in. Nihari (£15.95) as a main course, will have to sampled here, soonest. That’s after this year’s first Village Desi Qorma and Achari.
The Daal Mash was used as a palate cleanser after Nihari. It was back to Dry, Earthy Flavours with Clove emerging. This was my first sense of this favourite Spice tonight. There was a surprising – kick – here. Definitely worth the Soupçon but as a main course, no way, Pedro.
And finally, the Masala in the Lamb Bhoona appeared to be a similar colour and Texture to that in the Kirahi. However, Tomatoes in the Masala were more evident, a Tanginess too. Tender Lamb, but nothing would compete with the Nihari.
The other manager, whose name I have yet to identify, had been at the table to check all was well, Mid floor, he asked what had stood out. I took the opperchancity to ask about the differing Chapli. The familiar, yellow, had been grilled, the well-fired patty had been fried. It was good to discover the new, latter, version.
Kheer, Gajar ka Halwa and Gulab Jamun were but a part of another huge spread of Dessert options. Marg got there first.
Marg – After another break, I had kept room for Dessert.
A strawberry Macron, piece of Baklava and a bowl with Gajrela and very sweet Rice Pudding with sultanas and very moreish.
Took a cup of Green Tea and it was very refreshing with cardamom and not the Chinese version. Went back for a second cup.
A wonderful meal with so many options.
Hector having Dessert? The philosophy has always been – if there’s room for Dessert, there’s room for more Curry. Having photographed the array, the Hector knew where he was heading. A single ball of Gulab Jamun with accompanying Syrup would precede a sliver of Cheesecake then Millionaire Shortbread. Shocking behaviour, Hector! You’ll be having Chicken Curry next…
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The Bill
£47.85 Great value Desi Curry remember, everything here is a cut above any local, or even World Buffet.
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The Aftermath
20.30 officially marks the end of the Buffet. The Village was emptying as we departed around 19.30, no more takers? March 20 should be the final day of this magnificent Buffet.
As we drove along Cathcart Road, it became evident that possible places for lunch were closed until this evening. Ramadan, sunset is presently around 17.45, no customers expected. 
At 14.30, the dining room at 
Aloo Gajar Peas (£6.00) was prominent, Marg claimed this. Having studied all, the Hector was not for passing on Aloo Gobi (£6.00). A single Naan (£1.80) would do us, with the customary cans of Mango Rubicon (£1.80) – oh and two Chapli!
Chicken pancakes minced with onions, peppers and chillies – the 
The remainder of our Order was assembled as we ate. Mr. Anwar Sr. had spotted us moments before, and came over to join us. He and Marg chatted for much of the duration of our visit, 
Not even a threat of Oil, as Dry as a Curry as can be created, the healthy option. Both Cauliflower and Potato had enough firmness, both packed so much Flavour. Beneath, a Minimal Masala Mash, even more Flavour.
How do you do it? – I asked Mr Anwar. 
Possibly a larger portion, the standout here was the Oil. This was a markedly different creation. The Carrots tend to dominate in this Vegetable Curry, their comparative Sweetness, to the fore. 
Marg – I happily chose a vegetable dish, but a Chapli Kebab arrived with a salad and sauces. The Chapli tastes good with lettuce, onion, cabbage, tomato and cucumber and sauce. When the Aloo Gajar arrived it was full of carrots, peas, potatoes in a rich onion based sauce. It had a great kick and was a little too spicy for me.
Note, the full array of Vegetables that Marg has listed. Last time, we were here, it was before the greengrocer delivery. Today, a box was being disassembled before us. Cue one of Hector’s favourite wind-ups at 
Time to share the Desi Dessert. Marg, who does not remember encountering this treat previously, now knows all abut this Carrot-based creation. 
The tray of Gajrela, less one portion, and the full tray of Tandoori Chicken Legs (£4.00) had to be photographed. No doubt, in three hours, 
Our diaries coincide less than the stars. Tonight, after considerable consultation, Curry and Drinks with Alan and Tracy were arranged on their home patch. This meant a table booked for 19.00 at 
Agreed.
Red Cabbage and a threat of Coriander was the somewhat miserly garnish. I let Marg halve the Puri.
As close to the Hector will ever get to ordering a Prawn Curry, the Patia/Chasni Masala had the anticipated Sweet & Sour Flavour. Not too Sweet, Tangy, satisfying. Marg congratulated me for suggesting this:
Tariq suggested a gap between Starters and Mains, appreciated. Behind me, two tables, eventually I had to ask how many were actually sat there. There seemed to be an endless stream of food being taken to the window tables. Our break was extended, more Cider, before Tariq relented, we could have our Curry. 
The Kulcha Naan, smothered in greenery and Sesame Seeds, was huge, thinner than one might expect, but had peripheral blisters. 
Too much greenery – was my immediate observation. This was not the – Masala with Herbs – that Alan and Hector both prefer, but the lesser – Herb and where’s me sauce? – version. Had Rocky been present, I suspect – the right stuff – would have been presented, or, has Chef Munir departed?
Alan described his evening thus:
The swirl of Cream on top gives a clue as to what follows. The Hector hopes that was Green Chilli on top also, and not slivers of the 
Europe. The 
Once again, served in a bowl topped with a Roti/Chapatti, a distinctive presentation. Syboes had been added to the Curry before the Bread topping ritual. Again, a Thick Masala, a hint of Creaminess. Unusually, a hint of Gajar featured in the Masala, Carrot can add a distinctive Flavour to a Curry. Last time, Marg insisted I would love this, tonight’s Soupçon did not sit so well on Hector’s palate, the Carrot may have offered a strong juxtaposition to what was on Hector’s plate.
Marg – Decided on the Podina Gosht, which has the bread on top of the dish. After cutting the bread lid, the dish had minimal sauce but still looked moist. I ate all the lid and loved the extremely tender lamb mixed with a masala of coriander, carrots, onion and spices. 
This, I was not expecting. Tariq made a point of breaking the surface of the Bread so that this special Biryani presentation could be captured at this unusual angle.
Dhampukht Basmati Rice – steam cooked in the oven
Potato, Cauliflower, Peas, Tarka Onion, Sweetcorn featured in the abundant, moist Rice. The – kick – from the Potato was remarkable, especially as no absorption/discolouration was visible. This array of Interesting Vegetables had me wondering why one would order a Chicken/Lamb version of this fine Dish. Whilst the Rice, had a semblance of being Pilau, or beyond, the low level of Seasoning was a hindrance. I have yet to have Biryani at 
The side portion of Bhuna Masala was suitably Thick. Fruity and Spicy, it did not seem to go with the Biryani. Having sampled this, the Masala from the Podina certainly did not work. Maybe, an old fashioned 1970s Curry Sauce is what the memory holds so dearly, and so what was really hoped for. Tonight, I had very little of the Masala. 
Whilst the volume of what sat before me impressed, it also led to inevitable defeat. Last to call a halt, I at least took comfort from the fact that nobody else had finished their Mains. 
The Bill
Today’s plan, to visit a new venue in my home town, was thwarted by a too tempting fruit scone this morning. The Hector needed the extra hour to cross the river and have any chance of 
A brimming tray stood out in the array, I had to ask.
I took a seat at Table 4 in the empty dining area, it is Ramadan.
As ever, no individual prices at 
Ali brought the food in moments, a quick reheat and the creation of my Chapatti. Hot food in a cool room. The Hector would be taking his time. 
The Chapatti was served whole, and had needless perforations. Wholemeal Flour had been used in its creation. Not my favourite – has been an oft repeated phrase in these pages in recent times, today, a step further. 
At the start of 
Some of the boneless pieces of Lamb were cut into at least two pieces. The Potato quickly became eight pieces, I had quite a plateful. Prices here are rock bottom.
My lengthy session of Curry eating continued. Meat texture dependent, some parts were more enjoyable than others. No Sucky Bones, but fingers were employed nonetheless. Had I eaten more of the Bread, there would have been a struggle to finish. Next time, a Naan, regardless of what comes before.
The Aftermath
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 
There was no Lamb Lahori Karahi (£11.00 / £13.00) on display. 
Alas, c
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 
As established two days ago
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 
Assuming the two chaps were the same 
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. 
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 
Served with Chips or a Naan – I was informed. 
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.
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 
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. 
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. 
Super-soft Lamb, minimal chewing required. Maybe a bit dry, as long as there was Masala, all should be well. 
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.
Marg’s Tea arrived at the end.
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 u
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. 
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. 
A young waitress brought the menu, one side with illustrations of the Fayre on offer, the other with the detail. 
Just the one Naan? – asked the waitress, highlighting that Hector was having Bread with his Curry, not Curry with his Bread.
Time to relay the events of last evening. Marg and Hector went to see Moving Pictures, a Scottish – Rush – (
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. 
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. 
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 do
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
The 
Albert Drive has intrigued for years. At the commencement of 
Having reviewed three new Glasgow Curry Houses in recent weeks, today it was back to 
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. 
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 
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. 
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, 
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, 
Potato, Cauliflower and a Masala Mash topped with Coriander, quite a plateful. 
The Potatoes were also firm, again, these had absorbed Flavour from the Masala Mash. I retained 
One of the best Aloo Gobi I’ve tasted and I loved the Fish Pakora.
Potatoes, Carrots and Peas, 
Aakash asked for the second time if we required anything else. This time he listed Kashmiri Tea, Marg was not passing up on this. 
Marg had time to compose her comments:
Biryani House (
Entering 
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. 
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!
Ahmed brought out the grill pan to show 
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 
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 
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. 
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.
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 
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.
Marg and Hector had some Middle Eastern Bread 
The exterior 
I asked Zahir if we could pay by card. The wish was granted.