Friday, a day out in – that London. We headed east, to Aldgate East, en route to Whitechapel, a happy hunting ground for Lahori/Punjabi cuisine. A return to Lahore Kebab House (2-10 Umberston St., Whitechapel, London, E1 1PY, England) was overdue. Nothing pretentious here, just straightforward Desi fayre.
With Clive leading the way, on exiting the tube station, we found ourselves walking in a north-easterly direction, through the throng emerging from a string of venues on Whitechapel Road, Friday prayers. From the rear of the train, Exit 1 on to New Drum Street, leading to Commercial Road, is what we had wanted. This meant walking two sides of a triangle. It did give the Hector the opperchancity to point out Tayyabs and Needoo Grill as we walked down New Road. Dr. Stan has never had Curry in Whitechapel. A couple of Curry Cafes not spotted before, appeared to viable additions, still too many Grill Houses.
Arriving at Lahore Kebab House just on 14.00, confusing signs on the doors had me try more than one.
They’re closed – advised a passer by – last week, it’s not even on their website.
Indeed, Google Maps says – Temporarily closed – and the restaurant website is down.
We lost The India Club three years ago, not another favourite London venue gone. At this rate, Tooting will have to become the chosen area to kick off a day out in the city.
Dr. Stan was melting – c’mon boys … you’d think it was 120 degrees. It can’t be more than 114.
A return to aforementioned venues could have caused people to be caught napping on the job. Across the street lies Dilpasand Restaurant (111-113 Commercial Road, Whitechapel, London E1 1RD England).
Dilpasand was busy. There was no acknowledgement of our entrance or any guidance to a table. Tables in the light, at the window, had yet to be cleared. It seemed to take an age to secure a menu, and even longer to relay our Order. In this heat, a welcome jug of chilled water would have been appreciated.
On visit #1 to Dilpasand, Hector and Maggie shared the kilo whilst Clive tackled an enormous Keema Naan. Today, I suggested that the three of us share one Desi Keema Naan Lamb (£7.99). Determined to explore the menu further, Lamb Lahori Saag (£13.99) stood out. There was no surprise when Dr. Followed suit. For Clive, we found Seekh Kebab Karahi (14.99), in effect, a Keema variant.
The main course order relayed, thereafter: disappointment, confusion, and concern.
Our Bread order could not be accepted because the dedicated Chef was not on duty. The restaurant was busy, who was producing the Bread? Was this not an admission that all Bread being currently served would not be up to scratch?
Clive and Dr. Stan subsequently asked for a Garlic Naan (£2.99). That they desired one each appeared to be unacceptable. Hector does not do Garlic Naan, a Chilli Naan (£2.99) should suffice. Three Naan? We got there, eventually.
Drinks, did I mention it was 30ºC plus?
Clive ordered a large bottle of Still Water (£2.99), whilst Dr. Stan and Hector went down the Rubicon (£1.99) road.
You can have ice if you want it – the dim waiter assured us.
Please.
It never came.
Fortunately, the bottled water had been chilled. He did have to be reminded about the Rubicon.
Stowed when we arrived, new customers replacing the old, business at Dilpasand was steady, but then, their biggest rivals were closed. The wait felt appropriate. A different chap brought the food, we would have no more interaction with our original waiter.
The Naan were served whole, light in colour, maybe under-fired, but suitably risen and puffy. The buttery sheen made the Chilli Naan stand out, the sliced Green Chillies appear to have been added as an afterthought.
The Naan proved to be tasty in its own right. Excellent eating, so light, the Hector ate the lot. Most unusual.
Lamb Lahori Saag
Normally, the Hector would eat straight from the karahi, determined to see what was actually in it, the decision was made to decant.
A coloured, watery residue drifted to one end of the plate. This looked less like Oil, more Spinach water. Assuming, this had Flavour, it was duly mopped up, watery indeed. This interpretation for this Saag/Palak was midway between the two classic Curry styles. With the Herb Mash prominent, there was still more than a hint of Masala, as proven by the presence of Tomato Seeds. A decent kick, the Seasoning was at a low level which can be typical of a Saag/Palak. The well-Seasoned Naan came to the rescue here. Otherwise, the hoped for Earthy Flavour was at a minimum.
Nine pieces of Meat, most of them large, a decent portion, not forgetting the mass of Spinach. The Lamb had a fibrous Texture, one day I shall identify this cut. Some Meat was decidedly chewy whilst others were super-soft, on the edge of turning to pulp. A working pot then, being replenished as necessary.
The lack of Flavour became noticeable. The Meat was giving nothing back other than its own Flavour. The watery Spinach, the low level of Seasoning, compared to what is served at Akbar’s (Glasgow), today’s Curry was second division stuff.
That was poor – I said to Dr. Stan – too watery, the Meat was incidental.
He concurred, accepting that this was nowhere near as good as the equivalent Curry served at Akbar’s, the Curry which began Hector’s current obsessive intake of Spinach.
Meanwhile across the table, Clive was having a completely different experience.
Seekh Kebab Karahi
How many Seekh Kebab had been used to create this shall remain an unknown pro tem. The sheer volume presented must surely impress. Seekh Kebab smothered in Keema. Reviewing from the perspective as a Keema Karahi, this ticks the boxes: the Dryness, the absence of peripheral Oil, Minimal, if any, recognisable Masala. Add to this, the visible well-fired extremities and the presumed Herb content of a Lamb Seekh Kebab, then this creation has it all.
A very good level of spice – was an early remark by Clive. He later added:
Excellent, next time I see this on a menu, I shall be ordering it. The meat was cooked to perfection. The outside had been grilled just enough to add flavour.
Why did a Soupçon not come in Hector’s direction?
Had Clive not discovered the Seekh Kebab Karahi, then a return to Dilpasand would never have become a consideration. Given how rare visits to Whitechapel are, it could be some time. Lahore Kebab House will always be the #1 attraction, but has it gone for good?
Yet another waiter cleared the table, he raised a smile, the only sense of a welcoming acknowledgment throughout our visit. Even the chap who took payment was sullen.
The Bill
£58.91
The Aftermath
A shorter walk back along Commercial Road to Aldgate East, then a 45 minute journey to Putney in an air conditioned train, featuring a most annoying wean: Mummy, Mummy, Mummy!
Dilpasand 2026 Menu
After The Eclipse 
Having watched today’s near total eclipse via a pinhole in a 
There is no truth in the rumour that the three amigos had partaken in ye olde English banquet earlier.
Spice Spree was first encountered 365 days ago, the first time our collective visited Canterbury. The somewhat rundown exterior gives way to a large dining area which may or may not be palatial. An Indian and Pakistani restaurant, the menu posted in the window enticed. The Hector had resolved that if there was a return to this historic city, Spice Spree would be investigated.
After the eclipse, it was 20.15 when we entered the empty restaurant.
After yesterday’s Lamb extravaganza at 
Aloo Gobi (£6.50) and Saag Paneer (£6.50) – Indian Style – would be accompanied by a Keema Naan (£3.95). Potato and Spinach, but separately. Maggie chose Saag Aloo (£6.50), Potato with Spinach. Having heard all the best parts of the menu, Clive went for his fallback: Chicken Dhansak (£12.95), plus a Keema Naan. 
Liquid seemed incidental. Once again, the Hector would expose himself to some English tap water, not that they have too much of it currently. Can nobody extend the aqueduct from Kielder Dam beyond the Tees?
The wait was longer than expected, better than fast food.
Timed to arrive with everything else, the Samosas truly were as described. Maggie took a nibble, regular readers know what comes next – Too Spicy!
Samosas were now up for grabs, however, the rest of us had enough food. Clive wrapped three in a napkin, for later. Maggie:
Served whole, risen, puffy, with big blisters and ample Coriander, this ticked many of the boxes for a quality Naan. It was then a matter of appraising the filling: discrete grains of Mince, or a Donner-like slab of Meat?
An empty Naan? In a manner of which Euripedes would have been proud, I pulled the Naan apart. At the far end, a blob of Mince, definitely in the Donner-like category, and tasted as such. What’s more, the other two Naan on the table were the same. Clive had given Maggie half a Naan, he had the Meaty end, Maggie the plain. A veritable tragedy.
Indian Style – is a Spicier version compared to – Mild Creamy – the next item on the menu.
The same Mash of Spinach, a much more wholesome creation, Potato does absorb the Flavours of whatever it is sat in. Less protein than Paneer, but surely more enjoyable? Maggie:
Hector’s turn to have Potatoes. The Oil collecting on the periphery, and the slice of Tomato were noted. The Potatoes had been well cooked, as is required, the Cauliflower was way too soft. Cauliflower needs a bit of firmness else it becomes too close to mush, and the Masala Mash in which it sits. Other than its innate Flavour, the Cauliflower was giving nothing else back.
In the excitement of analysing the Keema Naan, Hector was missed out in the round of ritual photos. Never fear, A-One (sic) to the rescue.
No series of Curry outings with Clive would be complete without a Dhansak. A Curry I cannot recall ever having eaten, perhaps in this period in the avoidance of overdosing on Lamb, it might make another appearance soon. 
Unremarkable, pleasant as a Dhansak should be.
Possibly the only – true Curry – on the table, one may deduce that the Cauliflower here was also cooked beyond its ideal level. An Aloo Gosht might have been a better option, but then one would be on the receiving end of a Mainstream Curry, not the Desi – Aloo Gosht complete with Shorva which pops up occasionally in
The Bill
Whilst Marg’s – Masters World Cup – continues on the outskirts of 
Modern and bright, complete with a bar that does not appear to have much in the way of alcohol, though the Hector was not studying the cocktails that closely, Tandoo’s seats around thirty. On our arrival, two other diners were in situ, we soon had the place to ourselves.
Lamb on-the-bone was spotted, but maybe the Hector was somewhat relieved to find this only under the Biryani banner. Biryani rarely appears in these pages, that it did so three days ago at 
Last time here, Maggie had the half kilo of Lamb Charsi Karahi (£24.50) and was intent on repeating this. This is an outrageous premium for the half kilo, and so the Hector, in a moment of simple logic, had this changed to the full kilo at £38.50.
Maggie added Mushroom Rice (£4.95), not so competitively priced, to the Order. Rice with Karahi? The Hector will have to work on this. At least Maggie has overcome the impatient need to order a Starter, then to only nibble at her main course. A kilo between two? A challenge for us both, typically I only partake in this volume with three mouths.
A litre bottle of Still Water (£3.50) was already on the table, I would capture some photos elsewhere, quite an array. Nobody reached for the Still. A glass, with ice, saved the day.
Quazi said something along the lines of, the next one will follow as he placed a substantial karahi between Maggie and Hector. Ever the gentleman, the Hector let Maggie have Karahi #1, except she didn’t touch it. The Mushroom Rice was being enjoyed alone. Everyone was eating except Hector. Quazi was consulted, Karahi #2 would follow once we had dealt with Karahi #1. Maintaining hot food, a great idea, but not the visual impact of the full kilo.
Fear not, the actual karahi was comparatively small, the contents large; both Meat and Bones. The Masala did not resemble any Charsi Karahi previously reviewed in these pages, nothing Thin and Tomatoey here. The first dip revealed all:
The Masala was much Thicker, and the Flavour was decidedly Punjabi, not Afghani. Quazi would later confirm that Chef’s origin as Pakistan.
The Lamb was a joy. Tender, tasty, and giving of Spice in addition to its own Meatiness. Sucky Bones, yay!
With a red tint and a more Soupy edge, plus visible, thick Tomato pulp, hard to believe this was cooked by the same hand. Closer to the anticipated Charsi, but still way better.
The Flavour seemed to be less intense, but maybe the palate had adjusted, but Maggie and I both knew that Karahi #1 was the standout.
The distinctly dark smear of Masala was a departure from the norm. Large pieces of Potato stood out, the Cauliflower beneath. That the Good Doctor knew he had the appetite to deal with this and his main course was a function of the lack of food afore. Had the Hector not been fully comitted to the Karahi, no doubt a Soupçon could have been secured. 
Topped with a threat of Coriander, the Masala here was even thicker than Karahi #1. With Meat protruding, this had the appearance of a very fine Curry, no Soup here.
Dr. Stan – The Lamb Naga was rich and highly spiced, with a good blend of flavours and tender meat. The Aloo Gobi was spicy as well, though so not so much as the Naga, but the flavours came through providing an excellent complement to it. A fresh, crispy, Paratha finished off a really good meal.
Here, a topping of Coriander and Syboes with the Peas spread across the classic Keema. This was a proper Keema, minimal Masala, thick, and no surplus Oil 
collecting on the periphery. Added to this, whatever Chef was using to produce the Garlic Chilli element. Later, I would see – The Big Pot.
The Bill
We shall definitely be back. 
Complex cooking was not part of the plan for today, however, a bowlful of Tomatoes had other ideas.
For the protein, Lamb, of a sort. Spotted recently in my local butcher, what Mother used to purchase for Curry, a cut called – skirting. The apprentice butcher who sold it, had not heard of this term. 
Three Potatoes were cut into wedges. Adding raw Potato to a Masala, brave Hector. Instinct told me to add some water. 
Spinach, Methi and Coriander, the Herb content was prominent, yet I could take comfort from the knowledge that Onions and Tomatoes were in there too. This Masala had a consistency I could be proud of.
Duly plated, surplus Oil from frying the Mushrooms and Rice, was the only down side. Everything else was a plus. The appearance of the Masala was as good, nay better, than than I have seen for sometime in 
Biryani was foremost in Hector’s mind on
Chef Suriya greeted from the kitchen as I entered the otherwise empty premises at 15.00.
Biryani, I’ve not had it – pointing to the graphic on the wall. Biryani is not in 
I know my capacity for Rice, from the outset it was apparent that this was a step beyond. Two could comfortably have shared this as a complement to respective Curry choices.
The Sauce arrived moments later.
A small lake was created in the middle of the plate to accommodate the Sauce. Thin, Shorva-esque, this would add the required moisture and a tangy bitterness to the main event. The Seasoning was just enough, the Level of Spice would build.
As they must, the Texture of the Vegetables varied. The Cauliflower and Carrots had retained a slight firmness, we don’t want mush. The Potato had been further cooked and on cutting, exposed some infiltration of Spice. The Onion added a gum-like Texture.
The hoped for – wow – was not achieved. Maybe I just have to accept that the Mushroom Rice at 
It’s August Bank Holiday, the Scottish one. Our schools go back in a couple of weeks, there’s no no point having another holiday at the end of the month. A Bank Holiday, Civil Servants aside, nobody else seems to really know about it, unless one works in a bank.
Arriving at 
A mature chap we had never seen before, brought the customary Salad, Raita, and jug of water. The tap water this far south only had a slight taste of bleach. Seemingly the further one goes from Tradeston, the less of an issue this is.
Two substantial pieces of Chicken on-the-bone, and lots of Chickpeas, sat in a Desi Shorva. The presence of sliced Green Chillies and Bullet Chillies cut lengthways, did not put Marg off. The solids were polished off. Marg:
When we arrived I knew I was hungry and I thought I would have Rice for a change. I chose the Chickpea and Chicken dish on the top shelf and added rice. The Salad arrived first, and we both nibbled on the onion, tomatoes, lettuce, and cucumber. I did not require any sauce. When the Rice arrived, it was huge and I knew we would not finish it. Both dishes arrived as well, Hector was having Quail, and I was looking forward to the Chickpeas and Chicken.
The overall taste was excellent, and full of different spices and flavours. There was an abundance of peppercorns in the oily sauce, as well as Green Chillies, and plenty of Chickpeas. The Chicken fell off the bone and added more texture and flavour. I had two large thighs, which was more than enough for me, when I placed a good topping of rice into my bowl. There was coriander leaves and coriander seeds throughout the Rice.
Hector was in the mood for a proper Desi Curry having had some unusual outings since the return from 
A brace, the torso and the legs were separate on the plate. The quantity of Shorva was clearly more that would have come out of a single container on display at the counter. So much Shorva in which to dip, fun. Ginger Strips and sliced Bullet Chillies were present here too. The first big blast of Flavour was Clove. Such joy, tasty, a good level of Spice and well Seasoned.
On seeing how much Rice was going to be left over, I decided to break a habit and add some to my Curry. As is shown, the last piece of Quail was eaten with Rice, thereafter, there was still plenty of Shorva in which to soak the Rice and keep it interesting. This turned out to be a bigger feast that envisaged at the start.
The three chaps with the Karahi were the only customers remaining as we made our exit. It was good to see so many at 
Today, Chicken Tikka Masala (£17.00) at Shish Mahal (60-68 Park Rd, Glasgow G4 9JF). Check the date: August 1st, not April 1st. Next, the Hector will be buying tickets for a musical, or even the ongoing Netball at the Commonwealth Games.
Lunch menu or a la carte? – asked the young waitress.
The waiter took the Order. 
A glass of Tap Water was provided. No bleach-taste north of the river. Nobody wants to tell me what’s going on in the Southside.
The Naan ticked every box in 
The handi-like bowl was brimming. Normally, with no Rice, I would eat directly from a karahi. And so that was how I had my first dip into the Masala.
Not the Tomato-pink I was expecting, but certainly – Creamy, 
Then I spotted it, the 
I began the process of isolating the 
The chap who I have described as – head waiter – could well have been a whole lot more. Having got the 
Meet Curryspondent Stuart, who expressed his appreciation of these humble pages. Humble? This does a lot for Hector’s ego. The rest of The Company were also gobsmacked, the first time they have witnessed this en masse.
The Village “Curry House”
Marg and Hector arrived at 
A jug of tap water completed the Order. Today, no taste of bleach. New glasses.
The Peri-Peri Chips covered a third of the plate. Suitably dusted with Paprika (?), one assumes frozen Chips, another reason why Hector avoids them. Can people not peel Potatoes any more?
Marg: We did not wait long. My Quarter Chicken was the leg, and I was able to pick up the joint and eat all the chicken off the bone. The lemon was sharp but the herb did not stand out.
I had to wait for the Salad and so was staring at the mass of Rice for quite some time.
The standard Pilau at 
When the Salad arrived, a proper plateful. The Mayo would work well with the elements of the Salad, but Rice and Mayo? Not for the Hector.
Blindfolded, I would have picked this out as 
As is always the case with Chicken, the skin had been impregnated, what lay below was just – white Meat. The limitations of this agenda were now exposed.
The Bill
Tharas Takeaway (55 Woodlands Rd., Glasgow G3 6ED) opened in 2025, it was Curryspondent Stewart who informed Hector that there are two tables. As with the comparable 
Fish Curry was confirmed, but what to have with it? Anticipating a Curry way more Soupy than Desi-Punjabi fayre, I enquired about the Masala. The serving chap seemed to suggest that there was a degree of flexibility, however, the Hector was keen to establish the Tharas norm. Boiled Rice (£3.00) was deemed to be the better option.
I was given a glass and returned to my seat. Water was on the table already, so unlike 
A full twenty minutes plus had passed before I was summoned to the counter. No table service.
Two bits of Fish were decanted from the dark, somewhat viscous, Masala. The interior of the Fish would be revealed as white. Rohu/Carp was my best guess. The bone content would prove to be significant, this would not be easy eating.
Both Onion strips and larger blobs of Onion had a major presence in the Masala. Whole Green Chillies, Onion Seeds and Curry Leaves were in there too. Quite a busy Masala.
With still no sign of the Chef-server, how to announce 
How time passes,
During the thirty minutes of chilling, the ingredients for the
For once, maybe, the Hector would stick to the precise measurements given in 
Whilst the