Monday Curry with Marg has become quite a regular event. It’s the only way she gets fed on a Monday. Having had a fair amount of Fish, Lamb and even Goat Meat, in recent outings, today something completely different. It’s Bateera Day at Shahi Mahal (452 Cathcart Rd., Govanhill, Glasgow G40 7B2), nothing can compare with footering about with a Quail, or three. And so we set off across the river arriving at Shahi Mahal at 14.05. No scooter was seen parked outside on the pavement, so Zahir, Mein Host, was not expected to be on the premises. But there he was to greet.
En route, on a single block, we passed three vehicles which had been clamped. Maybe somebody is getting their act together. We then did establish that Zahir’s scooter was properly parked across the street, not on the pavement as previously.
Bateera Karahi (£7.50) is how Zahir announced the Quail, whilst Marg surveyed the array of ready Curry, before deciding upon Keema Aloo (£7.00). The Mince was confirmed as Chicken. A Chapatti (£1.00) for Marg, a Naan (£1.25) for Hector.
We took a booth table and settled down for the short wait. The next Takeaway customer nodded in acknowledgment, definitely seen him in a few places.
A Modest Salad was brought to the table along with two bowls of Raita. A jug of chilled water soon followed.
The Naan, served whole, was seemingly huge, puffy, buttery, blistered, lovely. One day I’ll work out how to order half a Naan. The Chapatti / Roti, was of the wholemeal flour variety. Where in Glasgow can I still get a traditional Chapatti? Or will I have to wait until next month in Bradford?
Bateera Karahi
The three Quail sat in the aromatic Shorva. The first dip of Naan revealed an intensive Clove dominated set of Flavours, but no Whole Cloves were found. Whole Peppercorns were encountered on biting into them. The Shorva was Spiced and Seasoned to perfection. Sliced Bullet Chillies, the Ginger Strips and the Coriander Leaves, each playing their part in adding to the overall Flavour.
Then there was – the wee bird. The legs may not be dissimilar in size to frogs, but there’s definitely more eating here. Anyway, it’s all about the sucking of the Meat from the Bones. You cannot beat Sucky Bones. The Gamey Meat on the carcasses although tiny, was satisfying by the time the third Quail was reached. Six lumps of you like.
Still there was joy in dipping the Naan in the Shorva. I managed more than half of the Naan.
Zahir was given the thumbs up. He was directed by Marg to study the Hector’s face, the stained chin said it all.
Keema Aloo
A Dry Keema with the Oil separating, totally in the style. The same Toppings, the sliced Bullet Chillies were set aside but then rescued by Hector. With only three pieces of Potato protruding, a lot of mince here. Marg:
I ordered Keema Aloo, very finely minced chicken arrived with pieces of potato and in a rich sauce, with strips of ginger and coriander. This dish was accompanied by a Roti of which I only managed half.
I enjoyed the flavours of the sauce with the bread, and I added red and white onions, lettuce, tomato, and cucumber, when there was room in the karahi. The crunchiness of the ginger gave a lovely burst of flavour, and so did the raw pieces of vegetables from the salad.
A very enjoyable meal.
Before paying, a rigorous washing of the face. I didn’t need help.
The Bill
£21.00 A sum called across the room by Zahir.
The Aftermath
You’ve been away a long time – remarked Zahir’s able assistant.
I’ve been away, travelling. Fear not, I shall keep coming back.
It is five months since our last visit.
Only Marg, Clive and Maggie have shared a kilo of Zahir’s outstanding Karahi Gosht (£35.00) with Hector.
With 
Having been deprived of Lamb Desi Qorma (£14.95) for some time, today was the day to rectify. As ever, Mushroom Rice (£3.95) would accompany.
The aroma is unique, the Citrus from the Yoghurt. The Masala today looked to be appreciably Thicker than what is usually served at 
Big Seasoning! With the Coriander also now strewn through the melange, Flavours slowly starting to emerge. On the first intake of Meat, the Spice was released, a good level of Spice was accruing. Hector, slow down!
The Meat count was in double figures, plenty to eat here. In time, I realised this Curry was much drier than usual. There was also a sub-Achari Tang. 
Epoxy Resin, two words which certainly have not appeared previously in 
With sleep patterns still disrupted, I texted Ahmed, this took place at 06.38.
Ahmed was at the door to greet. Lots more shelving random furniture, so be it. Ahmed led us through to the newly acquired unit. At the far end of the room, a makeshift table for two.
First a Salad, a work of art, that even Marg would consider to be mountainous. Not one but two plates of Mayonnaise, topped with Parprika.
One Naan featured Sesame Seeds, a Roghni Naan, the other, a Plain Naan. We had plenty to work with here. No Rice, and this a Biryani House, the Hector learned that lesson 
The big plastic bucket amused, a reet proper Balti. The Masala was approaching Shorva, but nowhere near as thin. Sucky Bones aplenty, the next half hour was going to be serious fun.
The Seasoning immediately stood out, Whole Cloves, just how much Flavour was this Curry going to reveal?
It often pays to know Hector Curry-Heute. In addition, trying to be a good person can often lead to positive outcomes. Today Hector was a bit cryptic but that can often unlock interesting experiences. Today was one of those days. The venue was an epoxy resin shop that had been a curry cafe. As if by magic the owner appeared and was incredibly welcoming. After a short while a beautiful salad was brought out. It was followed by ubiquitous bread and Lamb Karahi.
It was made clear that despite the other activities planned for these premises, the kitchen shall be retained, Ahmed still wants to cook. His employees may well have the best staff lunches in the city.
23
Arriving at 
Monday lunch at 
Today’s Salad featured sliced Pickled Chillies which have a way of coming in Hector’s direction. The two Dips also had different recipients, the Raita to Marg, Chilli Dip to Hector.
Since April 30, and the delivery of sixty Chapli to 
Shkoor arrived, as he tends to do, when we are midway though our meal. My opperchancity, here, to formally thank him for making 
A moist-dry Curry, work that one out. The antithesis of 
Marg offered a few words:
As I went up to pay, so I noticed an even larger display of Desserts than before. With the number of Sweet Shops opening in this area, maybe time to take them on. Not that the Hector has any interest in Dessert.
Marg left the shop, Takeaway in hand, Dessert. Marg:
As with Schr
Our waiter directed us to the corner table, with restricted access, useless. I insisted we combine two tables mid-room, much better. We were the only customers, and that is how it would remain until the very end of our visit.
Following on from the wonderful Fish Chettinad had one week ago at
Drinks: Tap Water only for four of us, a Cola (£2.25) for Graeme. Serving ice with the tap water did not cross our waiter’s mind. Jugs would have been more efficient than individual glasses.
Three, as per menu, well-fired, juicy looking, a decent size. Two Dips accompanied, plus a modest Salad-Garnish.
This has to be the signature Lamb Curry at 
The first time featured at 
version as being Tomato-rich. If anything, the Tomato looked like a last minute addition, in Restaurant Curry, par for the course. Kath:
It is hard to believe that the usual Hector go-to Curry has not appeared in these pages until this evening. Chicken Karahi and Fish Karahi certainly, have, the latter being the reason why the Hector has yet to have the Lamb here.
Served Boneless, one day I shall establish if this Curry can be served on-the-bone. Or, is that not what the Punjabi Goshat may be already? Gordon:
Topped with token Ginger Strips, and a threat of Coriander, some pieces of Fish stood out in the mix. Separating Oil, in the style, to be stirred back in to the Masala when one instinctively feels the time is right.
Fishy! A Fishy – Fish Karahi, never to be taken for granted. Cumin Seeds, adding their own distinctive Flavour. With Lamb, one tends to alternate scooping Masala and then Meat with pieces of the Naan. With flaked Fish, both elements of the Karahi can be consumed simultaneously.
Five of us sat down to order our food. I was keen to have the Fish Karahi & a Roti to accompany the meal.
Milky Tea, not for the Hector, four Chai were duly ordered. 
The Bill
We don’t use it.
Hector’s Big Birthday Tour
We walked past an Indian Restaurant, where was Ammi’s? Doubling back, the address was rechecked. Right place, wrong restaurant, this was Mirch Masala. It was 12.45, we were here, we were hungry, it was either a blind Curry or American Fayre.
The menu had most of the usual Mainstream suspects. A straightforward layout, all Dishes available in Vegetables, Paneer, Tofu, Chicken, Lamb, Fish, Lamb Prawns. All Lamb (€20.99) charged at the same as Fish and Prawns, you don’t see that back in Blighty. 
Karahi had to be dismissed, 
Mirch Masala is broad at the entrance, the large bar is prominent. Always be aware of Curry Houses which appear to be promoting drinks as much as the Curry. 
The big question was answered: this Saag Gosht was Palak with Masala. At least it did not appear to be – creamy. For Chefs, this is the easier method of preparation: simply add the chosen Meat to a mass of pre-cooked Herbs. Our preferred style is always so much more superior, and packs a greater variety of Flavours. Two sets of comments:
The threat of a Coriander garnish was the only Herb seen in this Curry. A blended Masala, suitably viscous, but the big give away: one cannot cook Meat on-the-bone in a Masala then blend it. Before me lay the perfect example of why the Hector frequents the Curry Cafes in 
Eight pieces of Goat, mostly on-the-bone, a couple were huge, so perhaps a more favorable Meat to Masala ratio than mentioned above. Tender Meat, but giving nothing back in terms of Spice or depth of Flavour. How could it, the Meat and Masala were undoubtedly strangers until the point of serving.
I hadn’t got very far when Prof G asked me the crucial question.
Experiences such as today’s are all part of expanding the 
Seattle WA
Anila, Mein Host, had warned us on 
What is the difference between goat and lamb – asked one customer at the adjacent table. Anila brought me into the conversation. I could have drawn a picture, however:
Anyway, the Hector was here for the Fish, Tilapia, to be precise. On 
The Mexican waiter, 
Boneless Lamb served in a not too Soupy Masala. As with the 
I saw it on 
The three Dry Red Chillies were duly set aside. They help provide the distinctive Flavour, they need not be consumed. Coriander leaves and stems, the latter would add a distinctive grittiness to the Texture, both giving Flavour. And not the dreaded soapy-cabbage that keeps appearing in US Curry. The separating Oil, the Hector felt so much like at home.
Desi Curry: whole Black Peppercorns, Green Cardamom, four whole Cloves, the Meat versions of this creation did not feature these to this extent. This was Curry Heaven.
The glorious Parotta were used to scoop up the Minimal, gritty Masala. The Masala infused Rice added another dimension. Let’s celebrate the Parotta once again. So few venues across the planet serve this special version of Paratha. White, soft, stretchy, layered, buttery, a joy to dip in any Masala.
On the day of 
Today in 
In the minutes following, there was a steady stream of customers, such that the poor chap, manning the place alone, had to advise of a forty minute wait for food to be served. We timed 
Three patties sat atop a small bed of Rice, they were covered in a Modest Salad comprised of Onion and Coriander, with a small Dip on the side. Modest, small.
Dr. Stan offered no official comment, but enjoyed his lunch. 
The Bill
Hector’s Big Birthday Trip
Who is that? – I asked Prof G, the most rhetorical of questions.
Chili’s 
Today our table was mid-room. The waitress, now used to seeing us, brought the ice-cold tap water, not that
A Chettinad with a thick, viscous Masala, only in two 
Unlike last Friday
Normally, when Bread is to hand, the Hector starts with a dip, not today. The Meat was so inviting, the Tenderest Goat ever encountered. Quality Meat, and so much of it. The ratio of Meat to Masala was such that careful planning would be required, else a pile of leftover Rice might result.
Spice Level 4, a kick but in no way stressful. 
If the Masala in the Goat Chettinad was viscous, then this was even more-so. 
On Sunday, the Hector will have much more to say on this mysterious presentation. Mysterious? What is the connection between 
For the moment, we have Dr. Stan’s comment:
Day #3 of the 
Fortunately, The Good Doctor spotted 
I took a seat at a long table. Prof G had taken advantage of the $10.00 Lunch Special with Chicken Korma and Chana Masala as the principal components. Dr. Stan had a full Curry and drink, Lamb Saag ($14.56), of course. 
Plastic cutlery, yay, not wood. Eating with wood, yeuch. 
Gravy – was the first recognisable flavour. Low in Spice and Seasoning, there was just enough here to call it – Curry. The Coriander gave off its flavour. 
The Lamb was super-soft. With such a mild Masala, it had little chance of giving anything more back. As I ate on, so I accepted my lot. If one became a 
regular here, I’m sure extra Chillies, extra everything, could be commanded. Crucially, there was nothing here not to like.
The Rice appeared to be the largest component here, less Curry overall. Spot the Samosa, there was a bit of Chapatti as part of the deal also. Prof G’s verdict:
The worry is that one gets the creamy version that prevails across Continental Europe. Well, I wasn’t worried, Dr. Stan had to accept his fate. Actually, it didn’t look too bad. 