Ebermannstadt – Everybody’s Darling – Mamas Punjab – Visit #1

Posted on November 12, 2026 by Hector

Ebermannstadt, Upper Franconia, it is twenty nine years since Hector set foot in this town. The desire to return was triggered last year when the existence of Everybody’s Darling – Mamas Punjab (Schulstraße 2, 91320 Ebermannstadt, Deutschland) was realised. A Punjabi restaurant in this part of Deutschland, it had to be explored. That Kofte Anda mit Reis (€16.90) is on the menu, a major attraction and surely proof that they know what Curry is about.

Ebermannstadt is at the end of a branch line, 10km north-east of the oft visited Forchheim. Getting there has never been an issue, however, on my last two stays in Bamberg. Mamas Punjab was closed, and thankfully, this was made clear on Google Maps. I phoned last night to confirm today’s opening. 10.39, a rather early departure from Bamberg, Lord Clive and Lady Maggie of Crawley were in tow.

It was 11.40 when we entered Mamas Punjab, hours before Hector’s preferred eating time, but one has to accommodate the other reason for our trips to this part of the World. A mature couple greeted: Mohammed and his lady, Zeba, the Chef. I confirmed that it was I who had phoned last night and that we were here for Echtes Punjabi Essen. Mohammed’s English was limited, but still better than my Deutsch which evaporates every year, especially after visits to Berlin.

Drinks were sorted. 0.4l Glasses of Sparkling Water (€3.60) and Still (€3.60). I’ll point out that a 0.5l bottle of Bier costs the same. Bier is therefore cheaper than water. In the north end of Bayern, this is a common occurrence.

The menu was studied in detail. The Lamm and Fisch sections were the focal point. I had already decided to leave Kofta Anda for another day, let’s establish what their regular Curry is like.

Mutton Karai mit Naan (€18.20) was a consideration. Grünem Chilli – had to be addressed. Was this finger Chillies, or Capsicum. By showing a photo of the latter, the undesirable answer was confirmed. No Karahi Gosht for Hector today, but who knows what my fellow diners might order??

Between us, we never did achieve a satisfactory explanation as to the price difference between Mutton Curry mit Reis (€17.50) and Mutton Mattar mit Reis (€16.90). Does adding Peas mean less Meat leading to a lower price?

Achar Gosht mit Reis (€17.50) was now calling the Hector. It has been a few weeks. From out of nowhere, Maggie declared Palek Gosht mit Reis (€16.90). I do not recall Maggie ever Curry with Spinach. I did warn her that in Europe, it tends to be Creamy compared to that served in the UK. Clive stayed safe: Mutton Curry mit Reis (€17.50). To this he added a Garlic Naan (€4.30).

Spice Level was then discussed. Scharf – for the chaps, medium for the lady.

We settled down for the wait, an opperchancity to survey all aspects of the venue. A new build, still it retained the classic Deutsche Bier Cafe, a bar, Bier vom Faß, nothing to become excited about, when so many tremendous breweries are a stone throw away. But Bier was cheaper than water.

Mohammed did his best to engage. Maggie became concerned that not even another single customer entered during our visit. Mohammed related the story of his offspring. Doing very well in the UK, and beyond. Meanwhile, Zeba was doing the bulk of the work in the kitchen, a full forty five minutes of preparation time.

Three portions of inclusive Rice, Maggie hardly touched hers, the Naan being her preference. Sensible Rice portions, manageable.

The somewhat strange looking Garlic Naan was well received. Served whole, light on the periphery, big burnt blisters in the centre. Abundant Flakes of Garlic topped the Bread. Hector declined a sample, at times the Garlic dominates, detracting from the enjoyment of the Curry.

Achar Gosht

What a plateful! Nine pieces of Meat sat in the Masala, many of these would be halved to facilitate the eating. The Oil was separating in the dark, rich, blended Masala. I could not spot any slope on the table, yet the Oil was steadily advancing towards me. Has Hector become an Oil Magnet? (throw me a bone…)

With the Curry on a plate and the Rice in a bowl, the Rice had to be brought to the Curry. Not my preferred scenario, however, it did accentuate the relative proportions.

The Spice Level was indeed – Scharf – but not at a ridiculous level. The Pickle element was powerful, a huge blast of Flavour. The Seasoning was decidedly a la Hector. This was a stunning Curry, a definite – wow! – moment. And as my fellow diners tucked in to their respective Dishes, there was much concurrence. All was well, a consensus, coming to Ebermannstadt was a good idea.

Tender Meat, but firm, chewing required, and umami moments, definitely Lamb. However, I cannot say that the Meat was giving back the Spices, and so was withholding confirming Desi/Apna style. Then I pulled out a piece of Cinnamon Bark, and moments later tasted a blast of Anise. Things were getting decidedly – Desi.

Small green flecks, I feared they might be Capsicum, but concluded they were stray bits from the larger Pickled Chillies that were present. The intensity of Flavour must have come from other Spices, not just the sour Pickle, this was very much a first class Achari.

A few grains of Rice were abandoned. Satisfaction had been attained, let’s not spoil the moment.

*

Mutton Curry

No Soupçon for Hector, this Masala strongly resembled the Achari. If anything, the size of the pieces of Meat stands out more in the Mutton Curry. Curry, Rice and half of the Naan, Clive managed the lot.

Clive – The Rice was boiled, done to perfection. The meat was on the right side between firm and tender. It tasted like lamb.

Spice level was excellent, hot enough to make you sit up and take notice, but not drown the lamb. The Garlic Naan tasted like garlic, don’t know why that is remarkable, but it is.

*

Palek Gosht

The dark brown, thick Masala did not look Creamy as prevails across this Land. Again no Soupçon for Hector, so the extent to which this was the preferred Masala with Herb cannot be established. It did look the job. On asking why Maggie had opted for a Saag/Palak, it appears that she has been adding Spinach Leaves to much of her cooking, as is also the case in Hector’s House.

More Rice? – asked Mohammed.

In Europe, one is always offered more Rice. He then spotted that Maggie had a bowl, which at that moment, could well have been untouched.

Maggie – The mutton was firm, but was still nice to eat, didn’t fall apart. Taste was excellent. The spinach was sloppier than I would prefer. The Garlic Naan was amazing.

All in all, I don’t understand why they are not crazy busy.

As we ate, so Mohammed came to further check on our progress and ask the customary question.

Wonderful!

Echtes!

Three happy diners.

The Bill

€67.00 (£55.90) Cash only.

The Aftermath

Whilst Maggie went off to find a cash machine, Hector introduced Curry-Heute. I also established that Kofta Anda is always available, presumably made from scratch. Our intent to return on Sunday was declared, let’s see if anyone else joins us.

*

*

*

2026 Menu

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Berlin – Punjabi Zaiqa – Punjabi Lamm Korma – Desi Style

Posted on November 11, 2026 by Hector

I did give enough hints. On this, the final trip by ‘plane of 2026, there will be a lot more Bier consumed than Curry. Though with luck, a totally off the wall locus for a Curry Haus shall appear after this entry.

Berlin Brandenburg Flughafen was chaotic when it opened, currently things have become more efficient, though it’s still easier to arrive than depart. Somehow, at 18.45, exactly two hours after touchdown, the Hector found himself in Punjabi Zaiqa (Tromsöer Strasse 6, 13359 Berlin Deutschland). The last visit here, in the dark, was for the final party night at Bräugier.

The external signage and multitude of posters inside, made it impossible not to note the additional rebranding – Punjabi Schwarma. Who wants a German Donner Kebap when one can have Punjabi?

The glossy printed menu shows nothing has changed price-wise this year. What would change is how Hector would order his Desi Qorma.

Lamb is very much back in vogue in Hector’s diet, so no messing about with Chicken Qorma as on the last visit in June.

I went up to the counter:

Punjabi Lamb Korma, Desi Style, mit Knochen (€13.90) mit nur ein Naan (€3.00)  … no Rice, and I’ll take a drink.

All main courses at Punjabi Zaiqa come with a mountain of Rice. After last Saturday’s struggle at Kalinga (Glasgow), the Hector was taking no chances. Not having Rice with a Desi Qorma feels wrong.

The serving chap insisted I made it clear – ohne Reis – was the Order.

That would give him a pricing headache.

I took a 500ml bottle of Fanta from the fridge. The menu shows prices for 330ml and the litre only.

Taking in my surroundings, the room has not changed, but the counter has.

The food on display has moved to the left. More visible, less clutter. Four other diners were present, I witnessed a mountain of Biryani go to the far end of the room. So much Rice.

My food arrived way quicker than expected. The Naan, needlessly perforated to restrict its rising, but still puffy enough. Burnt blisters, and out of focus. Being a sensible size, I sensed that I may well manage the lot. But €3.00 for this? A bit steep, especially when they are throwing Roti (€1.90) at you with some Dishes.

Punjabi Lamm Korma, Desi Style, mit Knochen

The Toppings were not as complex as in June. Then, the full array of – foliage – and a wedge of Lemon. Today, just a mass of Coriander.

The quantity of Masala was such that I knew immediately why Rice is the better accompaniment. I had made my choice, a Dipping Fest it would be.

Again, contrary to the norm, I decided to decant to the plate rather than eat directly from the karahi. I wanted to see what was in there.

Four large pieces of Meat, one on-the-bone, plus tiddlers. One of these I took to be a Sucky Bone and was therefore surprised when it turned out to be a comparably sized piece of Lamb. The cylindrical cut, from where, who knows.

The Masala, so much Masala, and no Rice. This was a Soupy Curry, but with a sauce of this quality, bring it on. The Oily sheen, the flecks of Yoghurt, but no Citrus aroma. Some Coriander had been cooked in, such was the temperature of the food in the karahi, I’m sure the Toppings must have started to cook in there too. Hot food.

The Spice Level was sufficient, the Seasoning fine. I read a review on another source, a chap giving warning about how well-Seasoned the food is at Punjabi Zaiqa. Maybe he doesn’t understand – Curry.

Still no Citrus, but the hoped for Flavours were otherwise present. In time, three Green Cardamom were extracted from the Masala. Whole Spice.

Scooping as much Masala on to the pieces of Naan, eating – Asian style. More sauce than Meat. The Lamb was superbly Tender, and gave off such a blast of Flavour, there was no doubting this animal once went – baa, not – moo.

Towards the end, a whole Clove, then another, further blasts of Flavour on the palate.

Whole Spice, the Desi box well ticked. With Bamberg calling tomorrow, no chance of another visit to Punjabi Zaiqa until next year. This is a special place.

As I ate the final morsels, a mature chap who could well have been the owner, acknowledged me. He would depart before I had the opperchancity to engage.

The Bill

€16.90 (£14.13)  All was well,  Naan included.

The Aftermath

The serving chap may well have remembered me.

Until next year.

A couple of hours later at Biererei, the afterglow, I don’t know if it was the hops, but there was certainly – the Citrus.

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Glasgow – Kalinga By Sagar Massey – Shahi Pork Qorma

Posted on November 7, 2026 by Hector

G1 last Saturday, today Hector was slumming it in G2. In the seemingly never ending task of visiting every Curry House in Glasgow, today, Kalinga By Sagar Massey (142 West Regent Street, Glasgow G2 2RQ).

Sources suggest differing meanings for Kalinga: conqueror/victory, or an area in Andra Pradesh. Opened in July 2026, this is Chef Sagar Massey’s second Glasgow restaurant, the first Angeethi, opened in the summer of 2025. Prof G, who hasn’t featured in these pages for some time, but did report back from Kabana (Manchester) this week that all is well, has been trying to have me visit Angeethi. However, Cardonald is not the easiest place to get to. Nor are the other remaining Pollok, or thereabouts, Southside venues still to be reviewed, in Curry-Heute.

A basement premises, it took three attempts to find the door. On entering at 14.00, a group were sat in a room off. Thereafter, a couple were accommodated at a small table at the far wall in the main room. Meanwhile, Mein host, Farooq, was at the far end of the bar attending to the till. Moments later, Hector was placed back to back with the couple, the only small tables seen at Kalinga.

The menu is not extensive, so hopefully no endless tweaks from The Big Pot. For Hector, one Curry stood out: Shahi Pork Qorma (£16.95). A Pork Curry is only going to be served in an – Indian – restaurant. And as for Qorma, the description suggested this was remote from the Curry for Caspar Milquetoasts which prevails across the land.

I take it there is Spice? – I asked Farooq.

About medium – was confirmed.

Not the white Korma – he added – it’s the real thing.

As with any Desi Qorma, Rice would accompany: Basmati Rice (£4.00).

The wine and drinks list ignored, a glass of tap Water completed the Order.

The layout of the room is dominated by the bar which runs the length of the left side as one enters. There is a line of bar stools, an overflow/waiting device, or is Kalinga operating the very European system of trying to be a bar too? The Hector has been warned off such places, especially in Berlin, where this is becoming the restaurant norm.

That leaves booths down the opposite side, which must surely restrict the number of covers? As business picks up, maybe the layout can be reviewed, but let’s not replicate the dungeon feel of the relocated Bombaywalla – Indian Street Kitchen.

Interesting music, a departure from the usual Curry House wailing. One cello piece evoked Saint Preux. There’s a blast from the past.

The quantity of Basmati Rice was well judged. There is a portion size where one knows that every grain will be managed, and not because it is skimpy, as was very much the case at Makani Indian & Arab Kitchen, earlier this week.

Shahi Pork Qorma

From the handi – the menu claimed, this container resembled a karahi. Not the largest of portions for a Curry at this price – you’re in G2, Hector! 

Topped with a crust of Caramelised Onion and copious Coriander, this resembled – the foliage – a feature of the aforementioned Kabana.

On arranging the Pork over the Rice, it had been cut almost Bradford-small. The Meat count was sufficient. Whilst one abhors Soupy Curry, it was clear from the start that the Masala would have to be managed, else naked Rice would be left at the end.

The Masala had pedigree, with a hint of an Oily Sheen, just enough Yoghurt had been added to create a sense of Creaminess. Whole Peppercorns, a Clove and a piece of Cinnamon, ticked the – Desi – boxes.

The Tenderest of Meat, it is unusual to have boiled Pork. Whilst the Masala gave off a decent kick, the Pork was giving little back. The Seasoning was a tad below what the Hector seeks. Still, this was a pleasant change from Lamb/Mutton.

I didn’t feel that I had torn in to this Curry, however, nature decided otherwise. Cue an attack of the Esophageal Dysphagia. Ten minutes of torture whilst I watched my food cool. So it goes.

During my time out, I witnessed the arrival of a young couple who ordered Curry & Chips. An abomination, but then Chips are Potatoes, and Aloo in a Curry is much lauded in these pages. Maybe there is something else I don’t know.

Order restored, further analysis. Karrah – this Curry needed more Seasoning. Citrus is a key feature of a Desi Qorma, OK, this was a variation on the theme. Pork Chops with Lemon Juice, a wonderful combination. I was left with a feeling of what might have been.

How’s the food, OK? – was heard as Farooq addressed the new arrivals.

This Shahi Pork Qorma was possibly better than – OK – was well short of the – wow!

It was Curry, of course it was enjoyed.

The Bill

£20.95

The Aftermath

Introductions and the presentation of the Calling Card. Farooq announced that he loves reading about Curry and is currently reading a book by Hardeep Singh Kohli. Further exploration required there by Hector.

Dear Farooq, there’s lots to read here … why not start at Punjabi Zaiqa in Berlin?

2026 Menu

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Glasgow – Makani : Indian & Arab Kitchen – My Sun Shall Rise In The East

Posted on November 5, 2026 by Hector

Another Monday, another new Curry House, Makani : Indian & Arab Kitchen (144 Battlefield Rd., Glasgow G42 9JT) opened in August this year. Makani is an offshoot of the mother-shop in Haymarket, Edinburgh, which opened in 2024. One may summarise the Arabic elements of the menu as being either Rice-based, or from the – Grill.

In terms of Curry, the menu has the usual suspects, however, the section on – South Indian – was a bit of a giveaway. The ethnicity of the serving staff and party of six in situ at 15.20 this afternoon bore this out. So, yet another South Indian Curry House in Glasgow, but this time on the Southside.

For decades, Battlefield has been all about The Alishan Tandoori, a standout Mainstream Restaurant, which does serve alcohol. Makani serves Mocktails.

Greeted by Anu, I was invited to choose a table. The corner at the window was the optimum for my purposes. The menu recorded, time to order. Kerala Fish Curry (£10.99) accompanied by the small Vegetable Pilao Rice (£3.99 / £5.99) and a Kerala Parotta (£2.29). Fish Curry at a price significantly below Meat, as Curry-Heute proposes should always be, and the Malabar Parotta at an almost acceptable price, encouraging.

Anu brought a bottle of chilled Tap Water, Hector settled down for the wait. Delivery cyclists arrived to collect Takeaway. Who are these people who suddenly need a Curry brought to their home, place of work, of an afternoon? The group of six departed, Hector became – the lone diner.

*

The small portion of Vegetable Pilao was decidedly – small. It barely covered the plate.

For once, the Hector knew that every grain would be managed, even with the Bread. Green Beans, Peas, Carrot were a plus, Sweetcorn and Cabbage, a negative. People in the trade have long told me that Cabbage in Curry is the Bangladeshi norm, and usually with a disapproving tone. As for Sweetcorn, this was the element, whose inclusion, again in the Vegetable Rice, was to the detriment my complete enjoyment of the Goat – Rogan Josh at Zaika Taal last week.

The Kerala Parotta was all that was hoped for: light, layered, stringy, absorbent, always a treat. If only the standard size was larger.

*

*

Kerala Fish Curry

I was warned about the heat of the vessel and its contents. Hot food, a good start.

One has to accept that Sukha aside, South Indian Curry is always going to be – Soupy. Somewhere in the depths of the Shorva, the Fish may well have been swimming, it was not visible. No Whole Spices, very much a classic South Indian Masala.

Expecting pieces of Fish, I was surprised to catch a single Fish Steak. Inevitably, this led to the removal of the spine, and one or two other bones. No problem. Well, maybe it could have been left in the tank to grow a bit bigger.

Tackling the Rice first, nothing distinctive from the – Pilao. The Vegetables provided an array of Textures, and thankfully, the Sweetcorn was not intrusive.

A Spicy – kick – the Seasoning was within acceptable parameters. The Masala was not Smoky, as expected, instead, something different. Quite different, new possibly. The Chilli element was present, not a huge depth of Flavour, but something decidedly pleasant, maybe not encountered before. Congratulations to Chef for creating this harmonious blend of Spices. Or did this sun rise in the East?

The Fish was firm, in time its – fishiness – emerged. Then again, something new, an almost Meaty Flavour, impressive. The firmness demanded some chewing, quite acceptable. This was not the always feared – rubber.

Anu came to check all was well. I raised the expected Smokiness. The justification was a recipe from North Kerala. No toasted Coconut then?

Anu confirmed the species – Kingfish. Mackerel. Was this the last mackerel in Scotland?

Dipping the Parotta in the Shorva, fun, in time, I tilted the lot on to the plate. A soupy mass. Not a big mass retained. Whilst I felt portions were small at the start, by this time it was accepted, a sufficiency. I needed both the Rice and the Parotta.

Every morsel was eaten, and enjoyed.

The Bill

£17.27

The Aftermath

The Calling Card was presented to Anu.

Is this your website?

Hopefully, by the time of posting, Curry-Heute has been researched.

My pleasure was relayed. My interest in Lamb Roast (£12.99) was declared, again, something different, and worth the return to investigate.

2026 Menu

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Glasgow – Dawat – Da Do at Dawat

Posted on November 2, 2026 by Hector

The Monday lunchtime Curry, the opperchancity to introduce Marg to Dawat (253-255 Maxwell Rd., Pollokshields, Glasgow G41 1TE). Hector is not hiding the fact that Dawat is being accelerated towards the significant fifth visit such that it can take its worthy place in Glasgow’s Top Rated. Dawat may only have opened at the start of this year, however, such is the résumé of the Chefs, this is a matter of course.

Arriving at 14.00, Waqas was first to greet, can three times establish a pattern? Marg took the corner table in the otherwise empty premises. Our Order today had been agreed in advance: Namkeen Gosht (£18.00), the half kilo, a portion of Aloo Gobi (£5.00 / £7.00) one Naan, (£1.50) one Chapatti (£1.20).

I had anticipated a repeat of last week’s offer, the Lamb Karahi being specially prepared, however, Waqas drew my attention to the ready – Aloo Gobi Gajar. Another – Classic Veg Curry – not strictly on the menu. Carrots, more on that below.

I studied the other Dishes on display. Haleem, (left) lots of it, not for Hector.

What is this? – I asked, pointing to a tray with pieces of discrete Meat: hopefully not what I feared.

Liver.

It was.

No way, Perdro.

The fan heater was at Marg’s feet, there was no need to point it in our direction. When visiting a Southside Curry Cafe, dress accordingly. Once again, no Chef Arshad on a Monday, and today, no staff having their lunch mid-room. Instead, three chaps would follow a solo diner, and take the centre spot. They ordered a mass of Bread and minimal Curry – Nihari (£10.00).

Waqas brought a bottle of Tap Water, Salad and Raita to the table. Without implements, there was minimal nibbling. Eventually, dinner plates and cutlery were provided. Cold plates, remember where we are. After a suitable wait, the food was assembled.

A glorious Naan, served whole, round, risen, puffy, blisters and a Buttery sheen.

Is that the Naan? – asked Marg who was maybe impressed by its comparative thinness. Hector would manage more than his traditional norm.

The Wholemeal Chapatti was enjoyed by Marg, I will not be ordering one of these when dining alone. Bring back traditional Chapattis!

Aloo Gobi Gajar

Potato, Cauliflower, Carrot in a Masala Mash, of which pulped Cauliflower may well have been dominant. Marg appeared not to notice the – Gobi, she missed out. The firmness retained in the comparatively few pieces present, somehow, Cauliflower has even more Flavour when presented in this style than it ever would, in say Cauliflower-Cheese. Then there’s a Cauliflower Steak, which nutters fall for that?

Chef Arshad’s hand was clearly involved. The Yadgar Taste, so familiar, the presence of Carrot has the Hector making the usual speculation. Carrot is surely the root of this distinctive melange, always denied. They would, wouldn’t they?

The Potato had only partially absorbed the overall Flavours, another day in the tray always helps. The Spice Level surprised, not silly, but enough to have Marg seek her pleasure elsewhere.

Namkeen Gosht

The aroma was decidedly Peppery. The abundance of the White Masala was initially off-putting, too similar to what was served two weeks ago at Zaiqa Curry House. The separating Oil is a standard feature in many a Karahi. However, this creation was not listed as such, Namkeen Gosht, a Curry.

Lamb Chops and boneless Lamb were in the mix, as per the Lamb Karahi had here on visit #1. The quantity, to share, was ideal with the accompanying Vegetable Curry.

Once we had taken our quota, with Salad, there was certainly enough on the plate, with more to return to.

Nothing red – is the key to this Curry. Oil, Pulped Onions, Salt, Pepper, and Green Chillies are featured in the preparation, along with the pre-cooked Lamb. The result, a Curry like no other. Seasoning was to the fore, it had to be. The simplicity, the Pepperiness, a modest – kick.

The Meat was bursting with  Flavour, Tender, but requiring a decent amount of chewing.

Waqas was over, twice, to check all was well. It was. I had to mention the familiarity of the Aloo Gobi Gajar.

The ambient temperature and the cold plates did nothing to maintain the heat, hence stop the food cooling rapidly. Remarkably, what remained in the karahi was pleasantly warm.

Marg – The salad arrived and I waited until the main dish, before starting to eat. In the Namkeen, the white sauce had a green tinge with strips of ginger and coriander leaves on top. The lamb was very tender and I enjoyed eating the meat off the bone. There was a rich flavour to this dish and I used my Chapatti to scoop up the sauce. The side dish of Aloo Gobi Gajar was too spicy for me and although I ate some of the potatoes & carrots, I did not want this taste to dominate my meal. The raw salad helped to cool down my mouth and gave some crunch to the meal. 

An enjoyable experience.

Marg had reached her conclusion, the Hector was at the moment of abandoning the Naan such that all remaining on the plate could be managed.

Amran appeared with a Soupçon.

This is proper spinach – Amran informed us, presenting a plate of the just-made Saag/Palak.

This was hot food, a welcomed addition.

Spinach makes regular appearances in these pages. When the notion is aroused, it’s comparable to an itch needing scratched. This was unexpected, no itch.

Prepared for the blast of Herbs, I was taken aback by something far less savoury. Metal! The slow cooker in Hector’s House was abandoned long ago, everything that came out of it tasted metallic. And so it was today, a pity.

At the end, we had two Soupçon, from the Namkeen Gosht and the Saag. Waqas packed these into small tubs for Takeaway.

The Bil

£27.70

The Aftermath

A quiet departure, another glance at the pret a manger. What was this?

I have still not presented a Calling Card at Dawat, maybe on visit #5

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Glasgow – Zaika Taal – Beyond Expectation

Posted on October 31, 2026 by Hector

Hector having Mainstream, Restaurant Curry in G1? With three city centre venues yet to be reviewed in Curry-Heute, time to get one in. Last year, 2025, Zaika Taal (82 Howard St., Glasgow G1 4EE) moved into the premises vacated by Madras Cafe. The latter had moved a couple of blocks east to Stockwell Street. Maybe one day I shall get around to investigating them, again.

Lamb Curry options at Zaika Taal appeared to number four. Rogan Josh (£15.00) is listed as being on-the-bone, always the better option. The – red sauce – less of an attraction.

Arriving in Howard Street at 14.30, in what feels like the arse-end of nowhere, the only exterior photo I could manage would either have a vaper, or one of the ubiquitous delivery bikers outside. I decided to employ Pedro, my imaginary, A1 (sic) friend to remove these unsightly obstacles.

One block back from the Clyde waterfront, Howard Street, such a horrible locus. But then, the waterfront glaringly lacks attractions. Should we blame – The Planners?

A group of six, centre room, plus a solo chap near the corner, were in situ. The chap was just about to finish. The waiter suggested a corner table, then changed his mind. I was invited to sit at the table of my choice. The corner table at the window was fine, from there I could survey all. However, Pedro would help erase the group such that I could safely post the photo which best captured the setting.

The Two-Course Value Menu (£14.50) featured three further Lamb Dishes (+£3.00), Rogan Josh too, almost tempting. The All-In-One Express Lunch (£10.00) was instantly dismissed, a Thali containing a Chicken Curry as the only non-Veg component.

To accompany, I had planned on having Jeera Rice (£4.00), but at the last minute changed to Matar Pulao (£4.50).

You have Lamb on-the-bone? – I asked tentatively. So often, Restaurants advertise this but do not deliver.

I have Goat on-the-bone.

Better still!

A 750ml bottle of Sparkling Water (£5.00) completed the Order.

I had time to take in my surroundings. In this incarnation, the layout has changed little, if at all. Previously, the majority of the clientele seen here were of Indian heritage, none today, so far. As I made that note, so two Asian chaps entered and were joined by a staff member. An interview? Thereafter, three more ladies and a female solo diner.

Curry at 15.00 on a Saturday, maybe it’s catching on?

Zaika Taal, the translation was provided. Neat.

A Poppadom and a decent portion of Spiced Onions were presented. It has been a while. Whilst the Hector never orders such – pre-Starters, venues which automatically present them should be praised.

Tasty, Spicy, fresh, appreciated.

Twenty minutes from the time of ordering until presentation of the Curry, realistic.

The Matar Pulao had Sweetcorn and Coriander Leaves in addition to the anticipated Peas.

A sensible portion, one hoped there would be enough Masala to match the Rice. With only a side plate to hand, the Poppadom remnants were relocated, the larger, dinner plate surely the better option from which to have Curry & Rice?

A Sweetness registered, the Sweetcorn, maybe not such a good addition after all.

Rogan Josh

No – red sauce – a plus already. Five seriously large pieces of Meat on-the-bone were arranged over the Rice. The remaining tiddlers followed.

Aloo!

One Potato, two Potato, three Potato four! What a welcomed addition, I now had quite an array of Interesting Vegetables.

Spooning on the Brown, Thick, Blended Masala, slices of Garlic were encountered, followed by Whole Black Peppercorns, a Green Cardamom, halved Green Chillies, cooked-in, then a wedge of Cinnamon Bark. The inedible bits were set aside, tick the – Desi – boxes.

This Curry was already beyond expectation.

Having sampled the Matar Pulao first, this Sweetness had taken the palate in one direction, the Masala had to overcome this. There was a clash of Flavours, then, thankfully, the Masala won out. Once settled, the beginnings of a good, old-fashioned Curry began to emerge.

Fingers were required for the Big Bones, posh types may have employed a knife. Hector avoids using two implements: one hand, one fork/spoon, one mouth.

A familiar Meaty blast, glorious, as – Lamby as … but this was Goat! Had I not known, I would have accepted this as Lamb/Mutton, without challenge. Bits of fat, sinew, connected Meat to Bone, perfectly acceptable. There was even a Sucky Bone, but this had no Meat attached. The odd bits of Boneless Goat made up for this. Plenty of eating here, the price of the Curry, certainly justified.

Soft, as soft Meat can be, nowhere near pulp, this Goat on-the-bone was a joy.

The waiter came over to ask the customary question. The reply was an emphatic positive. I had come to Zaika Taal expecting over-priced, Mainstream Curry. Curry-Heute is not a brochure, but does its best to accurately describe this voyage of discovery.

Mid-meal, a familiar face was seen through the window. Who can walk past a Curry House and not look in?

There’s more.

Five wedges of Potato, each of which had absorbed the Flavours of the Masala, an unexpected delight. Yet in the array of Interesting Vegetables, the Sweetcorn was still spoiling the moment. Note to self:

no Sweetcorn with Curry.

In all the excitement, the basics had yet to be recorded. at first, the Spice Level was hardly noticeable. In time, a – wee kick – registered, the Green Chillies making their presence known, and some. The Seasoning was acceptable, a tad more could have elevated the experience towards the – wow!

Far from being a Soupy Curry, the quantity of Masala was commensurate with the volume of Rice. In the final moments, the dilemma: force down the remnants, or declare? The abandoned couple of mouthfuls were no disgrace.

A Restaurant Curry, well above the Mainstream, and not Merchant City prices.

A worthy choice

The Bill

£24.50

The Aftermath

The Calling Card was presented, the standard outline of Curry-Heute related.

Sometimes once captures the interest of the recipient, typically if they have a stake in the business, not today. 

2026 Menu

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Glasgow – Dawat – Another Fine Day

Posted on October 26, 2026 by Hector

After Saturday’s pleasant surprise at Dawat Grill & Karahi House (253-255 Maxwell Rd., Glasgow G41 1TE), to give the full name, Hector promised the familiar faces – I’ll be back – and despite a lesser storm currently striking the West of Scotland, today, the trains were in a chaotic state. Whereas on Saturday night, as Storm Boelo was rumbling in, no problem at all. Such is ScotRail.

Waqas, who was first to greet on Saturday, did so again. Hopefully, in time, his story will be told. Again, a survey of the pret a manger, Aloo Gosht remained foremost in mind. Tawa Keema (£11.00) is on the menu, different from the Keema Aloo sitting beside the tray of Spinach, which isn’t?

The Chicken Curry, bottom left,  looked mean, almost tempting, but then I spotted it … Kofta Anda!

Not on the menu, no way was I passing on this.

One Chapatti (£1.20) to accompany.

I took the corner table at the window, from which all could be surveyed.

A female lone diner was finishing here lunch, an unusual sight in the Southside Curry Cafes.

Waqas brought a bottle of Tap Water, plus the Modest Salad and Raita, nibbles.

*

No Chef Arshad today, instead, a different Chef greeted as he took what I now see as the staff lunch table. Amran came out to join him. A pleasant atmosphere, relaxed, friendly, I may bring Marg here next week, unless she accepts the long overdue visit for the famous three course lunch (£6.00) at The Star Bar.

Having seen the Chapattis on Saturday, I was hoping to be served one without Wholemeal Flour, alas, not to be. However, this Chapatti was lighter in colour, a mix of Flours? For once, the Wholemeal element was not overwhelming, this Chapatti I quite enjoyed.

All but a scrap would be consumed.

Kofta Anda

Three Meatballs, one hard-boiled Egg. No spoiling the Hector with a second Egg as at Zaiqa Sweet & Curry House two weeks back. Today one Egg was un oeuf.

Coriander topped the Dish, this simple addition would add so much when the leaves were bitten into. Pieces of Green Chilli, cooked in, no surprise when, at times, the Spice level was found to be fierce.

Clove – provided the first big blast of Flavour as I made my first dip into the Shorva. The Seasoning here was immense. Another sublime experience was unfolding. Having cut each Kofta into two, and more, plenty to eat. Well bound, dark in colour, and giving off their own – kick – I assumed Lamb Meatballs. The price at the end would confirm.

The Egg, ah the Egg, why this combination works so well, remains a mystery.

Thumbs up to both Waqas and Amran. My second meal at Dawat, already I’m looking forward to more.

Give me £10.00 – said Waqas as I went up to pay. So, no breakdown of prices.

The Bil

£10.00  Lamb Kofta then?

The Aftermath

Takeaway customers had the chaps kept busy, a quiet exit.

A block to the south, Albert Drive, in the heart of Pollokshields, Lahori Tawa has gone. They were open only a matter of months.

A commitment too far?

On the bus back across the river, the trapped Cumin Seed escaped.

Another fine day.

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Glasgow – Dawat – Quelle Surprise!

Posted on October 24, 2026 by Hector

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.

*

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.

*

*

*

2026 Menu

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Glasgow – Deira Lahore – The New-co

Posted on October 19, 2026 by Hector

Deira Lahore (632 Cathcart Rd., Glasgow G42 8AE) has changed hands twice since Hector first visited in 2014. In 2016, Waris and his business partner took over Deira Lahore. Despite the potential for Curry of the highest quality, visits were few. Seating was always an afterthought at Deira Lahore, though Waris did squeeze Marg and Hector in for a memorable feast on the last visit in 2021. Since Waris’ passing, Hector had not returned, until today.

It was on last week’s first visit to Zaiqa Sweet & Curry House that the refurbished Deira Lahore caught the eye.

The counter has been moved to the rear thus providing seating for up to ten. No facilities, this remains primarily a Takeaway. I did go in to fetch a menu and survey the fayre on display.

On the menu, the Karahi Dishes, especially – Fish – are worthy of further investigation, also exactly what is their Chilli Korma (£6.99) about. Is this the much sought after Desi Qorma?

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.

Anything else we can do in ten minutes – was claimed.

Aloo Gosht – was ordered plus Rice. The chap suggested Fried Rice. I see neither of these on the menu.

The lady quoted special offers in purchasing multiple Breads. Rice would suffice.

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.

I was not alone for long, a chap came in and ordered an Omelette plus Chapatti. 

There was no interaction.

Desi Nashta is part of the weekend menu.

*

The White Rice had a few Seeds embedded, Cumin I hoped, but this was never verified.

Fried Rice? Not with this texture. Stodgy – would be extreme, but this Sticky Rice was not the separate-grained Basmati one is used to.

*

*

Lamb & Potato Curry

Aloo Gosht – this was not. With a blended Masala, not dissimilar in appearance to that marvelled at two days ago at Curry Pot, this was classic Curry. Traditional Aloo Gosht has Shorva. There were no Whole Spices, so this was not – Desi – in the parameters established in Curry-Heute.

Nine decent-sized pieces of Meat and half as many pieces of Potato, so a good portion for the price, which had yet to be established.

No sense of Cumin from the Rice, and so the first intake of Flavour was from the Masala. A welcomed – kick – and suitably Seasoned, there was a slight Sweetness behind the Spice, nothing to worry about.

The lady asked for assurance, all was well at this stage.

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. Time for the Meat.

Again on the firm side, more than a few more minutes cooking required here. Still, the Meat was by no means tough, some days one just has to chew more.

There was an aftertaste when biting into the Lamb. Normally, this is celebrated, the Meat giving back the Spice, but what was I tasting?

Cheesy! – was an interpretation made by Marg re her Butter Chicken at Akbar’s last week. Not Cheesy, and not as pervasive as – Soapy – which was briefly considered, somewhere in between.

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?

There is a Spice which does not sit well on the Hector palate. This Curry was not as awful as that served at the always doomed Sholeh Persian Restaurant, or the somehow ongoing Obsession of India, neither of which are Punjabi. At the latter venue they tried to explain the strange Flavour as being down to – bone marrow. Today’s Curry was – Boneless.

Fennel, even Caraway, Dill, Ajwain – are possible candidates. One thing was certain, this Curry was distant from the Clove-Cinnamon-Cardamom blend that prevails on the Southside.

Hector can enjoy a new experience, even when the food is not to his taste.

The Bill

£10.99

The Aftermath

The Calling Card was presented to the lady just as another customer entered. Discussion curtailed, questions still to be answered.

With the actual premises for Deira Lahore being long established, time will tell how Deira Lahore New-co fares with Zaiqa Curry House a few doors down.

2026 Menu

Posted in Deira Lahore (New-co) | 1 Comment

Glasgow – Curry Pot – A Choice Well Made

Posted on October 17, 2026 by Hector

Hector having a Curry in Glasgow on a Saturday afternoon, dining alone, nothing new there, but it has been a while. After last night at Akbar’s, definitely an indulgence, but Curry was calling. And not just any Curry, something simple. Traditional, earthy, authentic, original, is what was desired. The Lamb Ginger (£9.50) at Curry Pot (139 Dumbarton Road, Glasgow G11 6PR) was the Curry that brought me back here after many years of passing by. The menu has been explored in detail, back to the beginning.

Walking in to Curry Pot bang on 15.00, all those in the kitchen took their turn to pop their heads out and give a warm welcome. This included Simrat, Mein Host, with his head covering confirming that he too, was cooking.

Good to see you.

Good to be back.

Two months since my last visit, and only my fourth of the year. So many places to get around.

RaJiv took the Order, but not before I had asked him the difference between Lamb Ginger on the sit-in menu and the Takeaway. The answer was evidently in the question. I have never had Takeaway from Curry Pot, presumably the portion is larger than the Tapas-plus served in the modest seating area.

To accompany, Mushroom Rice (£2.95), the price varies depending on who takes the order, it’s not on the sit-in menu.

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 all that was required and this was catered for. 

In the Mushroom Rice, Caramelised Onion would be encountered plus a whole Clove. The freshest of Mushrooms, and far tastier than I can source in any supermarket. The plate was covered, a sensible portion, every grain would be managed.

Lamb Ginger

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 Athena. It’s good to be back to Scottish Lamb. The Masala evoked old-fashioned Curry. The Seasoning stood out but only when the Meat and Masala were combined. The Spice Level was sufficient, no need to be silly.

It’s OK? – I was asked by yet another kitchen chap.

It’s wonderful.

The blend of Spices was hitting the spot. Unexpectedly, Ginger was not one of them. There was no pronounced Ginger at all other than when biting into the Strips. There was so much happening here. The Spiced Rice, the earthy Mushrooms, the grittiness of the Caramelised Onions, then the Clove. A Whole Spice, Desi box ticked.

Usually the first intake of a Curry registers the – Wow! – moment, today’s was a slow, but steady, builder towards complete satisfaction.

The mind drifted back to the mid 1970s, Meat & Mushroom Bhuna Vindaloo was the Curry of choice in that era. Curry Houses were fewer, menus smaller, how far we have come. After all, today’s creation had essentially the same components, but in terms of Flavour, half a century apart.

The Bill

£13.45

The Aftermath

RaJiv enquired about becoming friends on a certain social medium. The price of this was a tutored tour through the layout of Curry-Heute. Interestingly, the restaurant that caught his eye is long closed.

The afterglow lingered long. Still I awaited the Ginger. Instead, the palate was saturated with a blend of Spice whose complexity I could only marvel at.

As I settled down for the evening and witness The Famous needlessly drop two points, there was an unexpected climax.

A gentleman stood up to greet and enquire if he could ask a question.

Initially I thought it was about my t-shirt featuring Gazpacho.

He then informed me that it was Chloe, his daughter’s birthday.

Ah, a family snapshot, I can do that.

Nope, a new Curryspondent, Chloe, was being introduced as – a huge fan of Curry-Heute.

It’s always good to be recognised, that people actually read these words is motivation enough to keep going. Good to meet you, Chloe. Do keep in touch and maybe reveal your own Curry adventures.

Chloe, and family, went on to Akbar’s. I hope they asked for Desi-style.

As the mandatory photo was being set up, I had to make Dr. Stan aware of what was happening.

Dr. Stan was last seen tunnelling towards another universe.

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