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.
Sixty-plus years of Curry eating in Glasgow’s Indian Restaurants, dating back to Green Gates at the top of Gibson Street, close to where Shish Mahal was formerly located, and never a Chicken Tikka Masala. If Curry-Heute is going to maintain a comprehensive coverage of Glasgow Curry, then this famous creation, first presented in a moment of pique, so the story goes, has to be included.
Chicken, a treat back in the 1960s. Curry made from leftover Chicken felt like an abomination, even back then.
Any Chicken Curry is out of character for Hector, see Monday’s visit to The Village for the technicalities. However, last week, after the battle with the bones on the far side of Woodlands Road, at Tharas Takeaway, the Hector looked west and thought, why not? As the self-imposed restriction of the intake of Lamb continues, I felt it was time to return to Shish Mahal, Glasgow’s oldest, surviving Indian Restaurant. First reviewed in 2010 (Lamb Khadey Masala Ka Salan), then again in 2018 (Bhoona Gosht), eight year gaps appears to be the pattern. 2032 next?
It was 15.20 when I reached Shish Mahal. The seating area to the left was empty, all diners had been ushered to the right, four tables occupied. In 2010, the four of us were – shoehorned – in. Since 2018, clearly more space has been allocated mid-room.
Lunch menu or a la carte? – asked the young waitress.
The Lunch menu at this time on a Saturday, not bad at all. Mother and I enjoyed this back in 2018. Today, a la carte.
On any other day, Khas Desi would have been considered. Pan-fried Lamb – what’s that about. No Lamb on-the-bone, Shish Mahal remains very much in the Mainstream.
The waiter took the Order. Nan Bread Plain (£4.50) would accompany.
No Rice?
I’m sure the majority would have Rice with Chicken Tikka Masala, the Hector was trying to retain some sort of composure. Let’s have a – Dipping Fest.
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.
A guilty secret, I had time to consider my history with Chicken Tikka Masala. Decades ago, Marks & Spencer produced a portion for two, in effect, a worthy portion for one. Light in colour, Creamy, moderately Spiced, a decent late night snack after a night in t’pub. Then, M&S changed it to a portion for one, with accompanying Basmati. Tried once, never again, the end of an era.
The food did not arrive too soon.
Look at this Naan!
The Naan ticked every box in Curry-Heute: served Whole, tear shaped with the panhandle, risen, blistered, fluffy, with a lean towards a doughy sufficiency – a proper Tandoori Naan. With the buttery sheen and the Sesame Seed toppings, even better. A new standard has been set.
Why can so many venues not produce this? A Tawa-cooked Naan does not compare.
Enough to share, I would impress myself by managing more than half.
Chicken Tikka Masala
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, and there was a – kick. Calm, just a – wee kick!
Not overtly Sweet, Seasoning pitched at a low level, possibly to accommodate the Cream, not bad at all. Marg would love this, but she too has learned that a Lamb Curry is in a different league.
Just how much Meat was in the bowl? The only way to establish this was to tilt the contents on to the plate. Plenty!
Then I spotted it, the Offending Ballast! The Capsicum, clearly added late, had not had time to contaminate the Masala. Why was it there at all? Partition required.
I began the process of isolating the Capsicum at the top of the plate. In doing so I counted up to sixteen pieces of Chicken. So much for venues which serve the standard eight.
There were as many pieces of Green Pepper, unnecessary Ballast.
Chicken Tikka is usually tasty in its own right. Initially the classic Tikka Flavour seemed to be subdued, smothered by the Creamy Masala. Who would pour a Sauce over Chicken Tikka anyway?
The hovering waiter asked the customary question.
I would never add Capsicum to a Curry. That aside, no problem.
With my back to the serving area, I know not what happened in the intervening minutes. The waitress re-appeared, the customary question repeated.
Ballast, there’s no need for this.
She offered to change it.
I have plenty of Meat, no need.
I shall never know what the plan was to rectify. All a matter of taste, Button Mushrooms would have made a fine alternative to the – Dreaded Green Mush.
On spotting that the fingers were being wiped on the pukka cloth napkin, the Head Waiter brought some paper ones. The customary question, for the third time. An even more comprehensive answer from Hector.
He outlined that Capsicum is part of the recipe. I bet it wasn’t the first time Chicken Tikka Masala was served at Shish Mahal, unless Chef really had it in for that infamous customer. It’s presence is not listed on the menu.
Nobody had asked if I had any allergies. Not that I do, and Capsicum is eaten oft in Hector’s House, never in Curry.
Again, he offered to fix matters. I assured him that I was thoroughly impressed by the quality of the Naan, and had plenty of Meat. I had more food on the table than I would manage.
I ate on, the appetite certainly being sated, Chicken Tikka Masala, at source.
No Whole Spice, this was as remote from Hector’s preferred Desi Curry as one could find. One has to accept this creation for what it was. Loved by the many, tasty but not demanding, suited to those who fear true Spice and Seasoning. If at least one reader subsequently tries Yadgar or The Village on the Southside, where efficacious Desi Curry is to be found, then Curry-Heute has fulfilled its purpose.
Rather than pay at the table, I headed to the bar area. Whilst this may have been visit #3, the Calling Card was about to be presented.
The Bill
£21.50
The Aftermath
The chap who I have described as – head waiter – could well have been a whole lot more. Having got the Capsicum hiatus out of the way, this led to a lengthy chat. The Calling Card was passed on to Maestro Nasim, brother of the founder, Mr. Ali, who is no longer with us.
Having admitted that Chicken Curry, and fine dining in restaurants, are not my thing, my preference for a Goshat Karahi in the Southside Curry Cafes was exemplified. Punjabi venues of course, Yadgar, and The Village were highlighted as I showed my list of Glasgow’s Top Rated.
My appreciation of Fish Karahi, and why Bradford Curry Houses do it best, was mentioned as a matter of balance.
Rehmat’s in Aberdeen is the only place I have found in Scotland which comes close to serving Fish Karahi as I desire it.
Nasim revealed that Zahar, Mein Host at Rehmat’s, is a relative.
Back to Korma, and it was not the Hector who raised the fact that a Korma in North India / Pakistan, bears little resemblance to what is served across the UK. Desi Qorma, probably Hector’s favourite Curry, is best found in Berlin at Punjabi Zaiqa, The Village is where I first encountered it. I feel one calling.
Talking matters Curry, in such distinguished company, made Hector’s day. Little did I know what would follow.
A few hours later, at Hector’s local, a chap approached.
Are you the esteemed Hector of Curry-Heute?
Esteemed? Dr. Stan almost had apoplexy. Not again, this first time this happened in his presence was as we disembarked from a train in Berlin. Once upon a time, everywhere we went, it was Dr. Stan who was recognised, the baton appears to have been passed.
Meet Curryspondent Stewart, 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.
You’ll never believe what Curry I had today!
The Hector was indulged for the second time today.
The conversation developed, to matters not directly Curry related. Both Stewart and Dr. Stan admitted to never having clicked on the drop-down menus at the top of this, and every page – Prog Rock – Concert Reviews – in particular. And for Stewart – Hector’s Curry Recipes.
My regards to Marg – was Stewart’s parting comment. Respect.
Lastly, to Curryspondent Doug, I hope you recover, fully, and soon.
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 
This afternoon, I phoned 
Are you sitting in or Takeaway? – I was asked both by the serving chap and a customer in the queue. 
Wendy appeared with two large platefuls of Vegetable Pakora. These had been fetched from 
Peter had prepared Boiled Rice in the traditional way, i.e. a pot. For this I congratulate him, the Hector has never achieved this quality of outcome. A microwave Rice cooker is simpler, and always gives the desired outcome.
Sweet Potato, Chickpea, Tomato, a Vegetable Cury. Chana, I do not rush to, and this is certainly the first time Sweet Potato has appeared in these pages. Not a vegetable the Hector has ever purchased. There’s a simple reason for that.
There was but a threat of Spice, the Seasoning was low. Flavour, still waiting.
When cooking for company, one has to cater for the lowest common denominator, else, one isolates a Baby Curry portion. Kim cannot tolerate Spice, so it goes. 
The Oil took me by surprise. The Masala had separated, a bit of stirring required. The Lamb was on-the-bone in part, as ever Marg’s magic spoon would find the Boneless Lamb.
For Hector, let loose on a mass of Lamb Curry, and having deliberately limited the intake of this Meat in recent times, a challenge. Two pieces of Lamb and the Esophageal Dysphagia struck again. At least there was a Doctor to hand, a proper one for a change.
At the end of 2022,
Arriving at 14.15, we walked through the impressive reception area and were greeted at the entrance to the vast dining room. Mein Host was sitting at a table, busy on his laptop, and with his back to the door. Maybe later. We were taken to a table in the extreme far right corner of the room. Not much of a view for Marg, but perfect for 
Hector to spot the wean whose parents were happy to have it bang a spoon on the table for as long as its heart desired. Beyond, another family group with three weans, who of course improvised some running events, more appropriate for the forthcoming Commonwealth Games. The time of day for a family outing then, beware.
Spinach Paratha and Keema Paratha were Hector’s Bread choices. Limp, not flaky, already past their best, if indeed they ticked all the 
Next a Potato Curry which took me by surprise: Aloo Achari with its distinctive blast of Pickle. This I most certainly liked.
Across the table, Marg had helped herself to the Keema Paratha and the Cheese Paratha. The latter was certainly the least oily of the array. Marg reported minimal Cheese. Marg’s selection of Sides also included the Keema Aloo plus Chana, the Chickpea Curry, plus the Daal and Tarka options. She also took the Anda Bhurji, essentially Scrambled Eggs. This was mentioned in dispatches, and so when Hector went up to fetch a further Soupçon, this was sampled along with the Cheese Paratha. 
Marg: 
textures, and the Aloo Dish had a spicy tomato sauce. The Scrambled Egg had an interesting taste and was very enjoyable. The crispy onions (Tarka) were an ideal accomplishment, along with the Raita-yoghurt. My only regret with the buffet was that everything was cold. I did manage to go up for two fresh pieces of Paratha which were piping hot. I like my food hot. To end the meal I had the Karak Chai with no sugar which was the perfect ending to this experience. 
I had to agree with Marg re the lack of impact made by the Cheese Paratha. This is not a – go-to – Bread for Hector. I recall the first exposure to a Cheese Naan courtesy of the staff at 
A waiter came over to advise it was – last orders: the Chai & Paratha Buffet ends at 15.00.
The head waiter came over to greet, sticking very much to his script – so proud and happy to have us – evidently being his stock phrase This, we had heard already, as he served the two chaps at the next table. They were dining a la carte. He made it clear that the elements of the Buffet would remain available until we had finished eating.
With nothing else of significance happening today, and the Hector left to his own devices, why not cook? 
The array of Spices a la 
And so, in went the Lamb on-the-bone.
Two more ingredients: Garam Masala and Yoghurt, before the grand moment: adding the fresh Coriander.
Dark, Thick, a splendid Masala in terms of appearance. I have admired this consistency of Masala for decades but have rarely manage to produce it.
In terms of Flavour, three distinct sources: Star Anise, Clove and Pickle, maybe to this, add a hint of Smokiness from the Black Cardamom. A combination of intense Flavours. I wonder how many could endure this? 
Today’s Holden Tour took us Moorthorpe and Chin Chin Brewing. On realising that our train would go via Wakefield, it was decreed that
Dr. Stan, Howard and Hector entered 
Poppadoms (£0.95)? – asked the waitress.
The Order relayed, Habib was back over to catch up. Photos of previous visits, masks and all, were produced. Gagan, the head waitress this evening, was also keen to see them. 
Hot plates were brought to the table at 19.26, the food arrived momentarily.
A Lemon slice, Bullet Chillies, and almost sprigs of Coriander topped the mass of Fish Curry. The Spinach, having been a bespoke addition, prevented the presentation of a Herb Mash. With Tomato strewn through the Masala, such as it was, a most inviting Curry.
Hot food, minimal Oil – were my first tasting notes, followed by – big Spice, Seasoning might be more. However, with – Fishiness – to the fore, this was exactly what I sought. Even with the added Herb, this remained very much a Fish Karahi.
Having finished – yay!- and celebrated my Curry with Habib, I added:
In terms of appearance, almost indistinguishable from the Karahi Fish, the Prawns were well embedded. Larger pieces of Onion were the tell, Howard likes – Big Onions. 
A Soupçon of the Fishy Masala crossed the table – wow! Tonight, Howard had won the watch.
Fish Curry features a few times when I go out. Over the years there have been good ones most notably 
The abundance of Meat then Minimal Masala, put this Karahi firmly in the 
Interesting Vegetable mixed in. As a fan of Aloo Gobi, I appreciate the extent to which Cauliflower can absorb Flavours from a Masala in addition to giving off its own. Dr. Stan was happy with his choice:
The Bill
Curry in the small hours at 
We entered 
The days of Hector being recognised by the staff, and receiving the red carpet treatment, have long gone. The transfer of ownership, and changing staff front of house, means that Hector is just another punter. Once upon a time, Omar served Steve and Hector 
The portion was substantial. Defeat stared us in the face from the outset. With nowhere to take the surplus, it was a matter of doing as much justice as we could. One may ask why a Hector, who has been avoiding such quantities of Lamb for the last few months, was talked into this. It was a case of not letting Colin down. This is Colin’s first appearance in 
The Seasoning in this Lamb Balti was off the scale, yet this Curry was certainly not Salty, the epitome of Karrah! The powerful Masala had fully penetrated the Meat. Sucky Bones had added their marrow to the mix. A well pitched Spice Level, not demanding, enough. 
Colin – good thick Curry, fair size portion, as well the balance of flavours. Was well done, nice and rich, with a medium chilli heat. Textures were also good, as were the Naan and Chapattis. The Curry was a little oily and was down to the Lamb either not been cooked long enough, or not of high quality; almost like it might have been a Staff Curry for the next shift. In the Chef’s defence, they didn’t expect someone asking for Desi at midnight.
It was downhill to our respective accommodation. Worryingly, we have an early rise in what will still be – this morning. Welcome to
Breakfast at 23.00, hardly ideal, this was very much at the end of a dislocated day. Having had
Unsurprisingly, there was only a handful of customers. The staff were watching the match on a device behind the counter. 
This year’s 
The 
As ever Poppadoms were declined, and none arrived. The halcyon of Khalid and Ali have long gone. 
This was a classic Dry – 
There was a big 
A different waiter offered to pack what was left, but with nowhere to take it, this would have been pointless. The appetite simply was not there. Six hours previously, this Curry would have been wolfed down. Across the table, Howard was similarly struggling. We had become so hungry, our appetites had vanished.
Four large Lamb Chops, plus additional pieces of boneless Lamb, sat in quite a Soupy Masala, the texture of which Hector rarely achieves in his 
Over to Howard:
My heart wasn’t in it. Any comments on my Curry at