At the end of 2022, Namak Mandi (100 Norfolk St, Glasgow G5 9EJ) move around the corner from their original premises on Bridge Street. It has taken the Hector some four years to set foot in the new premises. This was essentially down to a menu being more focused on Grill than Curry. The available Curry tends to be sold in large portions, one assumes the kilo, else the prices are certainly not attractive.
In recent months, Namak Mandi have advertised heavily on a certain social medium, both for their Monday and Tuesday evening Grand Buffet which at £19.99 does look attractive, and a Chai & Paratha Buffet (£7.99). Namkeen Karahi in the Grand Buffet should enough to grab Hector’s interest, however, Hector is rarely out to eat at these times. More suited is the Saturday afternoon Chai & Paratha Buffet which Marg and Hector attended this afternoon.
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.
A waiter brought tap water to the table. Once again, in this part of Glasgow, it was found to taste of bleach.
The Chai & Paratha Buffet was set up at the adjacent far corner. There was, as expected, different Paratha options, but not the elusive Malabar Parotta. Additionally, there was range of mostly Vegetable Dishes to compliment the Bread. I doubt if anybody comes for the Bread alone.
At the end of the array, the Hector found – the foliage – a la Manchester Curry Cafes. The plate was duly filled, Marg followed suit, moments behind.
Plate #1
Spinach Paratha and Keema Paratha were Hector’s Bread choices. Limp, not flaky, already past their best, if indeed they ticked all the Curry-Heute boxes for a Paratha. The Spinach version being a first I tackled, more than a bit greasy. As I ate, I became concerned about an oil slick developing on my plate.
The Keema Paratha was the proper version, discrete grains of Mince, not a slab of dubious pink meat. Here, there was even more Oil. The bottom layer of the Keema Paratha had to be discarded, no way, Pedro.
The Bread, of course, was also being used to scoop up the various Curry Dishes. Gajar Mutter, what I took to be Carrots and Peas only, turned out to be a full Mixed Veg Curry, Sweetcorn and Green Beans were in the mix. Sweet, earthy, not too shabby.
Next a Potato Curry which took me by surprise: Aloo Achari with its distinctive blast of Pickle. This I most certainly liked.
Lastly, well for the moment, Keema Aloo with Chicken Mince: there was a good kick and impressive depth of Flavour, a dry interpretation. This immediately impressed, which was an achievement after the potent Pickle. However, as I ate more, I found the Keema Aloo giving less. The conclusion: it was the combination of Aloo Achari and Keema Aloo at the crossover point, which created the big hit on the palate. A lesson learned, mix them, Dear Hector.
Apart from the excessive Oil, my biggest concern with my plateful was the lack of heat. Nothing I had taken could have been regarded as being – hot food.
Marg’s selection
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: Hector and I went for the Paratha Buffet in this impressive building both inside and out. I took a slice of Cheese Paratha and Keema Paratha. I was expecting the bread to be flaky and crispy but they were solid and the Keema was very oily. I enjoyed the variety of the food that went with the buffet.
My favourite was the Chicken Keema which had plenty of flavour. The Daal and Chickpeas added different 
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.
Plate #2
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 delhi-2-go (Manchester) many moons ago. Whilst then it was enjoyed, this is something I have never considered again until today. The Anda Bhurji was in effect Scrambled Egg with pieces of Tomato. The watery residue, I always find off-putting when I cook this at home, and care is always taken to ensure that this does not end up on my plate. Whilst the Anda Bhurji was well-Seasoned, it lacked substance. Still, I felt this was worth having.
My overall conclusion was that had we been here at opening time, the qualityof the fayre on display would have been in better condition, most of the Bread was tired.
It was approaching 15.00 by the time we finished,
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.
Chai & Paratha – is what it said on the notice and Marg was therefore not missing out. Marge drinks her Tea with milk, the Hector most certainly does not.
The Bill
£15.98 The card machine had a suggested various rates of tip already on the screen, and so I did. But really, why is one tipping at a Buffet?
The Aftermath
As we made our way to the exit, Marg asked – what’s the wonderful, circular bread?
I knew she meant the Malabar Parotta, sadly not part of the range on offer here.
Mein Host had departed, no chance of a catch up.
I would do this again, only if I could get here at the start, for the presentation of freshly prepared food. Recently, at The Chat Corner, I had a Paratha-based meal, today that felt to be the better option.
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 
Brunch in 
A Modest Salad with pot of Raita was brought to the table, along with a carafe of chilled water. A rehydration break duly followed.
Josh had plant
A
A manageable plate of Mince with more Masala than expected. Spot the Mushrooms. Once uncovered, they were not abundant, and could well have been tinned.
W
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A
The Rickmeister aka – The Man from Bradford – had the Hector forego a mid-afternoon Curry on arrival in 
Our party of five entered My Peshawar at 17.45. Initially, we were directed to the right, then relocated to the longer room on the left. There was a handful of other diners.
As our company studied the menu, it became apparent that Mainstream Curry was not part of the setup here. Desi Curry is what we seek, however Charsi Lamb Karahi (£22.00 / £38.00) is not a favorite, typically, too watery. The limitations of the menu in terms of both the range, and the portion sizes, became apparent to all. A quick consult round the table, we were at the wrong movie.
Karachi Restaurant
It was 17.55 when Hector, The Rickmeister, Dr. Stan, Josh and Doug entered this famous venue. Three inclusive Chapattis remain part of the deal, the tradition of 
Five modest Salads were brought to the table along with a jug of water which was quickly replenished. Just 31ºC this afternoon in 
With Poppadoms (£0.90) evidently at an attractive price, Doug ordered two. Josh was the only diner to consider a proper Starter, the rest of us know our limits. Josh, who was at 
For Hector, the main course had to be Meat Ball Spinach (£10.50) which, in the past, has been found to have even more intense Herb Flavours, than its more famous counterpart – Meat Spinach Karahi (£11.50). Dr. Stan and Josh went down the Rick Stein route.
Chicken Karahi (£10.00) was Doug’s choice. Ricky went slightly off 
There’s a Curry on 
Eight large Mushrooms in a Spiced Batter, accompanied by a sliver of Tomato and more Raita. I didn’t get to sample this, but the value was clearly outstanding. Josh:
The total number of Chapattis remains an unknown, but we appeared to consume two each, Hector’s limit. Proper Chapattis, the thin ones made from White Chapatti Flour, not Wholemeal, which sadly is becoming more popular across the land, 
The Kofta were somewhat dry, earthy, Herb-rich. Again the Seasoning here could have been more. This is when the Hector has to admit to having raised his hopes. 
This creation, ironically, looked to be closer to Hector’s preferred style: Masala with Herbs. Still delightfully Thick, today, this could well have been the better choice.
Dr. Stan: 
When the waiter placed a karahi on the table and announced – Chicken Spinach – there were a few double takes. Nobody had ordered this. Doug did the honourable thing and accepted it. He was the only person who had ordered a Chicken Curry, and as I cannot see this on the 
The discrete strands of Spinach put this in the Saag/Palak category of Masala with Herb. I liked the look of this, especially with the Chicken served on-the-bone. This is something to look for, actually, I fancy trying to cook this myself. The 
The perspective of the first photo is a hoot, it had to be posted. Either The Rickmeister has the largest hands on the planet, else this was the smallest karahi in the kitchen.
This Curry too had the appearance of Masala with Herb. The Keema added to the viscosity of the Curry. Again, this adds to the coverage of 
France 2 v 0 Maroc
The in-laws have never been to 
Greeted by the assistant manager, we were shown to a window table, of course, in the surprisingly empty restaurant, adjacent to a family with babe in arms and two more on high chairs. Actually, I was hardly aware as a table set for twenty was soon occupied. Popping corks, Champagne for one end of their table only.
Graeme desired Boiled Rice (£3.95), Marg would have her Tandoori Roti (£1.50), a Family Naan (£7.00), to share, completed the Order. Only Hector was having – Desi style.
Both Marg and Hector had omitted to ask for the Chops to be – cremated. One had Carbon extremities, Marg had that one, and most of the Salad garnish.
Graeme declared his to be – softest lamb chops ever.
Karahi Gosht – said the waiter as he placed the first of two Dishes on the table.
Marg would manage all of her Roti then came to help with the Naan. I’m sure the Family Naan was even larger in the past, now realistic, manageable. 
Oily in appearance, the Masala was soon sorted with a quick stir. The wedge of Lemon, always a welcomed touch. Nought wrong with a wee bit of Citrus in a Masala. Masala with Herb, not a Herb Mash as too many venues serve.
Karahi Fish
The flaked Fish may lead to a not so welcoming appearance, do not be put off. As I may well reconfirm next week in 
If one is going to have a Chicken Curry then Tandoori, or even Tikka, must surely enhance the experience? Alas, is it a case of those who order a Chicken Curry may as well have 
Chops Handi
How many Chops? – was the first thing I asked Graeme.
The light brown, Thick Masala remains a mystery. On any other day, a Soupçon might have been requested, but no way was the Hector going to distract the palate from the Karahi Gosht & Spinach. Graeme offered no tasting notes.
I have many places to get round.
Monday lunch, with Marg, of course. Today, another trip across the river to a Southside Curry Cafe 
Arriving at 14.15, Mein Host 
The décor at The Chaat Corner is tired, the layout decidedly – ad hoc. In recent weeks I have visited 
This was as described, indeed, more like a breakfast cereal than a lunch. With Pomegranate Seeds featuring prominently, I noted they must be in season. 
Marg: I chose Papri Chaat for lunch and was delighted with the dish. Crispy pastry on top of the spicy chickpea salad with cucumber, black daal, onion, pomegranate and potato. I enjoyed the crunchiness of the pastry with the refreshing salad.
Served whole, not quartered as on 
The thick Masala Mash looked far from inviting. Still, this would be a fine example of a moist – Dry Curry – the veritable antithesis of a Mainstream, Soupy Curry.
With nothing – crispy – here at all, the Earthy Flavour grabbed the attention, followed by a big – kick – which kept growing. Invited to help out due to the sheer volume, Marg accepted the Spice Level here was outwith her comfort zone. 
No carrots – observed Marg, who then pulled out a strand of something orange. Alwyas denied, the Hector has oft theorised that Carrots are the secret behind – The 
With the car parked around the corner on Carfin Street, Mother’s birthplace, Takeaway was practical. I took my remnants to the counter, where Chef was having a break outwith the kitchen. Introductions and congratulations.
