Always on the look out for new venues, Curry Cafes in particular, this week, Hector became aware of Lahori Tawa (181 Albert Drive, Pollokshields, Glasgow G41 2ND). Online reviews, clearly composed by friends and family, were only days old. Lahori Tawa must have opened at some time in the past week.
Taking the train to Pollokshields East, Hector entered Lahori Tawa at 14.30. Three tables only seating a maximum of fourteen diners, one was occupied by a group of ladies who evidently were here to do they own appraisal. The freshness of the food was something I overheard often, the Vegetable Pakora in particular. Having finished their original Order in house, most had further Takeaway also.
Chicken Pakora would make an appearance later, added to the display of ready Dishes. Pakora is not on the menu, so no prices can be quoted.
I took the table adjacent to the ladies. A fan heater was on the table top, no way could I tolerate this. As I switched it off and placed at my feet out of the way, so one of the ladies informed me that there was no power socket on their side. The small eating area was not cold, the heater had already done its job.
Be advised, there was no sign that – facilities – were available, though what lay behind the white wall facing me remains unknown. A hand written sign said – only staff in the kitchen. Throughout my stay, a stream of chaps entered and went into the kitchen. Just how many ended up in there remains another unknown.
A young waitress brought the menu, one side with illustrations of the Fayre on offer, the other with the detail. Hector was here for Curry, and having avoided Lamb since Manchester, today it had to be. Aloo Gosht (£8.00) or Nihari & One Naan (£10.00) were considered.
That the half kilo of Karahi Gosht was being sold at exactly half of the price of the kilo was seen to be advantageous. I appreciate why many restaurants charge a premium for serving the half kilo, so £15.00 for – Lamb Karahi Half KG – was too good to resist. A Plain Naan (£2.00) would accompany.
Just the one Naan? – asked the waitress, highlighting that Hector was having Bread with his Curry, not Curry with his Bread. In time the waitress offered drinks, a jug of tap water was duly provided.
I settled down for the wait. Freshly prepared in the wok – was written on the menu.
A half hour, at least, was anticipated.
Time to relay the events of last evening. Marg and Hector went to see Moving Pictures, a Scottish – Rush – (Canada) tribute band at Oran Mor. Good as they were, I don’t thing that a covers band requires a review in Curry-Heute. The highlight, Jonathan, now a Curryspondent, came over at the interval to introduce himself. It’s always good to meet my readers, positive feedback is good for morale. 
As a result of these pages, Jonathan has been to The Village, Yadgar, Shimla Cottage, and a number of others…
Shimla Cottage in Coatbridge, it’s years since Marg & I went out there. Good to know it remains a stand out venue. And why still so few venues to the east of Glasgow Cross until one is well out of Glasgow?
Back at Lahori Tawa, inexplicably, it had just gone 14.40 when my food was brought to the table. How can a Chef turn out an authentic Karahi Gosht in ten minutes?
The Naan, needlessly halved, was a decent size. Despite the blisters, the Bread had not risen, so not the puffy, fluffy Naan one seeks. As the Bread cooled, becoming crispy in parts was unavoidable.
Not great Bread, as ever, I would manage around half before concentrating on finishing the Curry became the objective.
Lamb Karahi Half KG
Served in a handi, the Karahi contents were briefly obscured by the Toppings: Coriander, Ginger Strips and sliced Bullet Chillies. No plate was provided, I was going to eat directly from the handi anyway, but without a plate, one does not get to see the full glory of the Meat and Masala.
There was no need to count the Meat, I have seen some dubious half kilos, this was not one of them. Double figures here certainly. Lamb on-the-bone in part, boneless pieces also. This would be a challenge, starvation before a given.
With virtually no Oil to be seen, the Masala was way thinner than one would expect. Probably blended, comparatively thin, no Whole Spice, so not ticking the – Desi – parameters established in these pages.
Spooning some Masala on to a piece of Naan, here we go. Seasoning! Definitely on the – brave – end of the spectrum. Despite what is written in the previous paragraph, way more Flavour than anticipated. Whoever had created this had not done so by chance. Someone at Lahori Tawa can cook. This Masala was bursting with Flavour, and even before taking in some Bullet Chilli, the Spice was already building on the palate. Medium – is a typical Spice level when none is discussed in advance. This Karahi was decidedly above – Medium.
Quality Meat always shines, this was impressively soft, just enough chewing required. The Flavour of the Lamb itself was apparent, more than any Spice it may have absorbed. With the Masala, always tasty. The bone pile grew, one Sucky Bone. Momentary relief, bones meant less Meat still to consume, the Hector was reaching his limit. As ever there was the realisation that Meat and Masala alone can become monotonous. A Vegetable Side could have enhanced the overall experience, but the appetite for even more food was not there.
Too stuffed to wipe the base of the handi, anyway, that would have meant eating more Bread, the half kilo was eventually consumed. Prior to my arrival I had considered ordering the Chicken (£12.00) equivalent, that would have contradicted everything that has come before in Curry-Heute. The Lamb was consumed, my next Curry has to be something different.
The Bill
£17.50
The Aftermath
The Calling Card was given to the young waitress who read it carefully. I had to almost insist that she send for her boss.
Chef came out from the kitchen. He confirmed that Lahori Tawa opened last Friday, eight days ago. I asked if he would expand his Curry range. In time. I was advised that presently he cooks in small portions only, keeping everything fresh.
I promised to return.
Albert Drive has intrigued for years. At the commencement of Curry-Heute when I made my first sweep of the Southside Curry Cafes, there was the feeling that this was the focal point. A sequence of fires at the corner beyond Lahori Tawa have destroyed some premises and changed the character of the street. Lahore Kebab House has long gone.
Halal Kebab House no longer advertise – Curry – as part of their setup. I dropped in for a look-see. Yes, four trays of ready Curry were on display.
I then crossed back over to Pakistani Street Food which I have been walking past for years. Again, no Curry is listed in their menu. Masala Fish was featured in their window. The chap behind the counter recited a range of Curry options. I’ll be back
Having reviewed three new Glasgow Curry Houses in recent weeks, today it was back to 
Shkoor talked us through the ready Dishes on display. Aloo Gosht (£7.50) was the only tempting Meat Curry, but still the Hector is postponing his next intake of Lamb. I pointed to the Chapli Kebab and told Michael these were a – must have. 
The Aloo Gobi (£6.00) was the most exciting of the Vegetable options. Michael followed my lead, two portions were duly ordered. Despite the Fish Pakora (£7.00) on display being yesterday’s, I suggested we share a portion. Marg was not missing out here either. Shkoor suggested – a large portion. Salad was a given, three cans of Mango Rubicon (£1.80) completed the order. No Bread.
With the tables restored and the young chaps 
Zaytoun, a Salad with abundant Olives, always appreciated. Shkoor asked if I preferred Black or Green. Both feature in Hector’s diet. A Pizza without Black Olives ain’t a Pizza. Kalamata, beefy Green Olives, stuffed with Anchovies, could well be the ultimate. 
With the heated red Chilli Sauce accompanying, always a delight. The moderately Spiced batter, tasty Haddock, an extension of standard British Fayre. Enough for three, 
Presented on foil, had they been baked for the reheat? Essentially a Burger, ground Chicken and Spices, way better than anything actually served as a Chicken Burger at KFC, et al, 
Potato, Cauliflower and a Masala Mash topped with Coriander, quite a plateful. 
The Potatoes were also firm, again, these had absorbed Flavour from the Masala Mash. I retained 
One of the best Aloo Gobi I’ve tasted and I loved the Fish Pakora.
Potatoes, Carrots and Peas, 
Aakash asked for the second time if we required anything else. This time he listed Kashmiri Tea, Marg was not passing up on this. 
Marg had time to compose her comments:
Biryani House (
Entering 
Ahmed suggested this could take some ten minutes, I assured him there was no rush. I took the optimum seat at one of the three tables. Biryani House seats twelve. Ahmed disappeared to the rear, yet a grill/oven, microwave and some other sort of table top cooker was in the preparation area front of house. 
With somewhat garish plastic table coverings and bare walls, the décor might be described as either rustic, or unfinished. Having returned to the front of house, Ahmed got busy chopping some Coriander. 
The garnish, a slice of Lime, was the only notable stand out feature to what superficially appeared to be a simple Salad of Tomato and Cucumber. OK the Coriander, stirred through was copious. I was not prepared for the next moment – Wow!
Ahmed brought out the grill pan to show 
As I adjusted from expectation to reality, my gob had never been so smacked, when I saw the remaining three pieces of Rohu become – Curry. Hector was about to be served – The Works. The Salad 
Three substantial Rohu Steaks, with Spice clearly absorbed, sat in what looked like an Oily Shorva in parts, not quite a Masala in others. Finely chopped 
A mixture of the Oily Shorva and Rice created the second – Wow! – moment of the day. Those who would have shunned this know not what they miss. 
Breaking the firm Fish with a fork, the interior was white. So, minor penetration then. 
I’ll be back. Ahmed is keen to show off other delights, and has invited me to contact him in advance. However, remaining true to this Blog, I must establish the efficacy of his Curry menu, that means Lamb.
Back in Glasgow, for a very, very, long time, relatively speaking, time to restore the tour of the Southside Curry Cafes, 2026. After last week’s near excessive Lamb intake in Manchester, there had to be something completely different. Monday is Bateera Day at 
The portion size seemed miserable. More of a snack than a main meal. If one is particularly hungry, order two! It won’t break the bank. The Potato clearly had time to absorb the Oily Shorva, the Aubergine, presumably mushy. If this is your cup of tea, enjoy. The Hector would willingly have this as a Side and maybe have no Rice/Bread.
Marg and Hector had some Middle Eastern Bread 
The exterior 
I asked Zahir if we could pay by card. The wish was granted. 
Today, the Hector had his own 
We 
As I stood at the serving bar, so Rizwan piled on a huge portion of Rice to the plate. 
Having described the wonder that is this Curry as recently as 
With Clove to the fore, the well Seasoned Masala was complemented by the Ginger Cubes, sliced Green Chillies, and the forest of Coriander. The Spice Level was therefore – as you like it. A piece of Cinnamon Bark confirmed the – Desi – credentials. 
Today, I gave everyone the day off. But who knows, comments may arrive later.
Earlier this week, I mentioned the Spiced Onions in the bucket at the display counter. These are they, do try them. 
Once, in any Manchester trip, there is usually an opperchancity to have some serious Curry. 
The red chairs have gone, replaced with white ones, new tables, and more versatile too. Otherwise, nothing much has changed at these humble premises. A massive vat of Oil had something uncertain being cooked, whole Chickens possibly. Worryingly, I spotted the – cash only – sign. Whilst some of us certainly carry real money, what were the chances of all six? I went up to the counter, the young chap assured me that card payment would be accepted. With their pukka digital till, why even pretend?
The timeous four had time to peruse the 
Fish.
At the point of ordering, I was advised that the Karahi would take twenty minutes to prepare. There was little surprise then when the chaps brought the Karahi just us my fellow diners were licking their lips in appreciation of their Starters. There was a quick rearrangement of the plates on the table to accommodate the two large, flat, karahi.
Bullet Chillies sliced lengthwise, a threat of Coriander, strips of Ginger and Tomato, plus slices of Lemon topped the Karahi. The Thick Masala was everything one could hope for, there was but a glint of Oil on the periphery. Full marks for presentation.
Minimal bones, indeed, Johnnie had assumed this was all Boneless Lamb until he found one bone. For the Hector, a similar experience. 
I had taken what I knew I could manage, a serving from each karahi. If eight pieces of Meat is a standard portion, then in effect, I had two portions on my plate. Well judged, there would certainly be enough, and given how quickly some stopped eating, nobody was leaving hungry. 
The Naan were served whole in two baskets. This enabled access for all regardless of seating position. With multiple perforations, as is the Manchester way, they had not risen to their full extent. The edges were also more firm than they could have been otherwise. The offer of more was declined, we had enough Bread on the table. 
A simpler presentation, Ginger Strips, sliced Bullet Chillies but probably more Coriander, here there was more of an oily, Buttery sheen. 
Johnnie: It was – expletive deleted – magnificent!
About twenty a head?– asked Johnnie as we prepared to leave.
The Aftermath
Four nights in Manchester this week, and three closing time visits to 
Another important piece of information was gleaned. Chef Rashid has long gone, no obvious Maestro has replaced him. There was a kid in the kitchen, working alone. 
The number of Wraps purchased by Hector could well be counted on one hand, never taken to them. Compared to the 
Usually, there are two visits to Manchester at the start of the year, but I missed out on tickets for
A 14.00 rendezvous with Dr. Stan at 
Rice and Three (£9.00) is what Hector had in mind for today, however on seeing Kofta (£7.00) on the Board, that was postponed. I did check with Rizwan, Mein Host, that the Kofta was actually – Kofta Anda. The presence of the hard-boiled Egg makes all the difference. This would also allow a Nan (£1.00) for a change, no Rice. Marg, whose bowl of Porridge earlier was even larger than yesterday’s, limited her Order to being another snack. A Vegetable Samosa (£1.50) and Indian Tea (£3.00).
Three Meatballs, and half a hard-boiled Egg were smothered in a blended Masala. The Spices in the Masala brought out the root 
Dissecting the Kofta, the interior was pale, so Chicken Mince was deduced. 
A substantial Samosa served with Salad, Raita and Onions. Rizwan’s bucket of Onions is something to behold. Stored at the counter front of house, visually unappealing perhaps, but oh the taste!
The Keema (£7.00) had more peripheral Oil than one might hope for. A moist interpretation of this fine Dish. The Keema Naan (£5.00), served whole was a meal in itself. 
An interior photo was secured, this is how such a Naan should be, discrete grains of Mince. Clive’s Keema with more Keema is one of his all time favourites. 
Served in a bowl, the Masala in the Karahi Lamb (£7.00) dominates, served with Rice, much of the liquid is immediately absorbed. Two entirely different ways of having this Curry. 
Prof G: Friendly service, great value , combo of Lamb Karahi & Kofta hit the spot, great flavour.
Kofta, Karahi Lamb, Spinach and Potatoes
Smorgasbord or Buffet, perhaps this was the ultimate creation?
Rizwan was advised that tomorrow the plan is that some will be partaking in another style of Curry on Cheetham Hill Road. The likelihood is, some will be back on Thursday. 
The second half of January means the annual trip by The Company to Manchester. The arrival in Manchester corresponds with a visit to 
For Hector, Karahi 
Martin, 
Rizwan had added the Foliage before bringing it over. Copious sliced Green Chillies, cubes of Ginger and fresh Coriander topped the mass of Meat and Masala. Beneath, as much Rice as a Hector could manage. On Day #1 in Manchester, confidence levels are high, whatever is set before me is manageable, the appetite tends to wain as the week progresses and the eating time becomes earlier. 15.30, the ideal time of day to have Curry. 
Gosh! – my immediate reaction. 
The Desi credentials were in place: Cinnamon Bark and whole Black Peppercorns 
Across the table, Martin was having a different experience. Chapattis with Karahi, as the Hector would have anywhere else, but is the Karahi served here not simply Curry? Wholemeal Chapattis, large, served whole, has Martin tried the Naan at 
Served in a bowl, with even more Foliage added, obscuring any Chillies or Ginger. The peripheral Oil stands out, with Rice, this is absorbed. A different eating experience, 
Four Chops, the best value in the country, and by that I mean the UK! Truly cremated, the Carbon adds so much Flavour. Too few places will serve Lamb Chops this well fired, even when specifically asked for. Who knows, Hector may be tempted to savour these later in the week. Marg:
I thoroughly enjoyed the very tender Lamb Chops, with plenty of soft meat and carbon-rich pieces near the bone. It was a meal eaten from the hands, and was exactly how I wanted to eat my Lamb Chops. Perfect.
The Aftermath
S
Nae Meat – these pages will never celebrate those who continuously deny themselves this source of protein. That historically, due to inherent poverty, Meat was not available to the masses, fair dos. Anyway, this is Glasgow,
A table for one – having instructed me to take a seat in the waiting area before disappearing to the rear of the restaurant, he didn’t return. Nor did I sit, 
I wouldn’t be having that then, but Thali was very much in Hector’s mind. Two Curry items on the menu had caught the eye whilst researching: 
Wading through the menu, it took a few minutes to find my meal of choice. A metal jug of water, already on the table, was soon complemented by a metal goblet, brought to the table by the chap who had abandoned me earlier. 
As I waited, I took in my surroundings. Quite a place, I was never here when it was a bar. Indeed, this was the first time I had set foot in any part of the Beresford, possibly Glasgow’s most famous art deco building. 
The family group behind me to my left took their leave. The weans had gone, the atmosphere in the restaurant improved dramatically. 
A large, round Thali tray was presented, with most of the contents obscured by a Poppadom, fork, spoon and what I took to be a Banana Leaf in the poly bag. I took a serviette, opened it, then laid it flat on the table. The Poppadom/Appalam was broken up and arranged on the serviette. Maybe later, probably not. 
Fifteen Pots were arranged around the centre of the tray, a central eating area? The centre featured a Banana, a Fritter/Doughnut and a stalk. The Hector does not eat any Banana which no longer features green skin. Too Sweet, wrong Texture. The stalk I took to be Bamboo, Hector is a Hound, not a Panda. 
As the people behind me departed, so the lady admired my use of the leaf, she hadn’t though of that. She warned me about the Betel Nut, her husband suggested Tamarind as an ingredient of the Special Drink which he described as a palate cleanser. 
Nearest me were two Rice Pots, with a third top left. Why three? Why Stodgy Rice? This was even worse than the Rice served by Hector forty years ago before the microwave guaranteed discrete grains. 
And so to the Curry Pots, or were they? 
Some 
