Complex cooking was not part of the plan for today, however, a bowlful of Tomatoes had other ideas.
It’s now or never – they seemed to cry. So much for being led to believe that storing Tomatoes in the fridge is a bad idea.
Recent posts under the – Hector’s Cooking – banner have been somewhat ad hoc, ok experimental. Why can the Hector not simply follow his own Recipes? They work. Burning the Onions has been a feature of late, today, this was avoided by using Dry Fried Onion instead of fresh. The addition of water, as and when, virtually guarantees success.
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 pre-packed pieces were purchased, only one was defrosted for today’s undertaking. Enough for a portion, and spot the rib. I often find ribs served as part of Karahi Gosht in my favoured Curry Cafes, so maybe they too use – skirting.
Cumin Seeds and a piece of Cinnamon were fried in hot Oil, no Cardamom today, both Black and Green were hiding.
The equivalent of one Onion and the Meat were stirred in. Browning the Meat, not something that is done in Punjabi households, I have been told.
In another pot, the halved Tomatoes were fried in Oil as has also been demonstrated in earlier posts. Patience required, in time the skins do start to separate and can be removed with tongs.
Having done so, the Tomatoes turn to pulp quickly when added to the beginnings of the Masala. Almost instant gratification, the Masala looks efficacious much quicker than using fresh Onions and tinned Tomatoes.
Had this not worked so well, the Meat could have been rescued and used elsewhere. 
With confidence high, time to commit the remaining base ingredients: Garlic, Ginger, Salt, Green Chillies, Kasoori Methi, and not forgetting teaspoons of Turmeric and Chilli Powder. All a bit back to front, but cooking does permit improvisation.
Hector has been adding Spinach to all sorts of dinners cooked of late. In went a swadge, stirred in, thus creating Hector’s favoured style of Palak Gosht, i.e. a Masala with Spinach. Not a Mash of Herbs with no identifiable Masala.
At this point I could have served this Curry as Palak Gosht, however, with so much Masala compared to solids, Potato was calling.
A leftover portion of Basmati was rescued from the freezer and defrosted in the microwave. Mushroom Rice: the Mushrooms were not quite in as poor condition as the Tomatoes, I did not feel like adding them to the Curry.
Furthermore, some wilting Coriander proved to be in better condition than first thought. For a moment I considered adding Pak Choi, but who puts that in a Curry unless it has the Big Onions and Yellow Sauce?
Cooking at home, for one. One can get away with murder, or could that be suicide?
Three Potatoes were cut into wedges. Adding raw Potato to a Masala, brave Hector. Instinct told me to add some water.
If today’s playful mood has not been captured, then I have failed in my objective. Ten minutes for the Potatoes, then another ten with the Coriander added. The Potatoes were cooked. It appeared that I had enough to feed a family
Aloo Palak Gosht
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 Hector’s Home Cooking.
The richness of the Masala had to be celebrated. Full on Herb Flavours, comparable to any Curry Cafe serving this in Hector’s preferred style. The Seasoning was deliberately kept lower than in most Curry variants, the Herbs do the heavy lifting. Despite the inclusion of four Green Chillies, the Spice Level was far from demanding.
The Meat had cooked thoroughly, a bit fatty because that is the nature of the cut. Had I been cooking for an audience, the fat layer would have been removed at the time of preparation. And finally, the Aloo, who dares to say that the Hector cannot cook Potatoes?
Cooking for one can be frustrating. By the time you plate the food, you’ve seen enough of it already. Today, satisfaction, and enough quality Masala to keep for another day.
For those who are wondering, a certain Scottish Hockey team have won against South Africa and New Zealand in the past two days.
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 
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?