This evening, Curry at DumPukht Lahori (39-41 Paisley Rd. West, Glasgow G51 1LG), It’s just over a year since our last visit. This is a function of places that do not open until 17.00 tending not to be visited so often. Hector and Marg arrived at 17.15, half the shutters were still down.
Marg tried the door, it opened. Aqeel, Mein Host, was there to greet. He attempted a fist bump, Hector prefers a handshake.
The decor has changed markedly, six months ago reportedly. A new marble tiled floor has been installed. Not epoxy resin then, I did ask. There is also more pucka furniture. Dare we speculate as how such transformations are financed?
We took a table at the far wall, not the window, as the sun would have been in our our eyes. We waited for the menu to be brought to the table, alas a friend of Aqeel entered the shop and so they became engrossed in conversation for some minutes. Anywhere else, being a one man show, we would have been tempted to walk, but that would not have fitted in with our schedule this evening.
We were in the Southside to see – The Long Drop – a play based on the true crime novel by Denise Mina, a very, very, good friend of Chapatti John. And a long drop is what Hector had in mind for Curry this evening, if ever we were served.
I fetched a menu myself. Whilst the conversation at the far end of the room continued, I noted that prices have not changed, but then there was a significant hike before our visit last year. Prices remain competitive, realistic. In time, I summoned Aqeel who explained that this was his best friend, former Chef at World Buffet. We were introduced, of course.
In keeping with the current avoidance of excess Lamb, and knowing that Marg and Hector could never finish a kilo, it was agreed we would have Chicken, despite the fact that – there ain’t no such thing as a Chicken Curry.
Chicken Peshwari Karahi (on Bone), £27.99 for the kilo, was duly ordered, along with a Till Naan (£3.99) and a Roti (£1.50). Aqeel finally made his way to the kitchen and began cooking. In the interim, a young assistant arrived and set about wiping down the tables, ironically all tables except the one at which we were sat.
Aqeel came out to ask if we required Salads and Raita. Knowing this would interrupt the cooking process, declined, though Marg would have preferred to have the Salad whilst we waited.
With less time taken than would have taken to prepare a Karahi Gosht, the Chicken Peshwari Karahi was presented along with the Bread.
At first glance, the Roti appeared to be made from wholemeal flour. Closer examination suggested it was too white and therefore not a wholemeal Roti, in my book, better. Marg would demolish this in no time and come in search of some Naan.
The Till Naan also served in one piece, was comparatively thin, well-fired, with Sesame Seeds. It did look as if it would be biscuity, however, far from being light and fluffy, it still has a soft texture. This remains my preferred Naan at DumPukht.
Chicken Peshwari Karahi
The Karahi looked ample, toppings of Ginger Strips, abundant whole Green Finger Chillies, just a theat of Coriander. Marg helped herself, cleverly avoiding many of the pieces of Chicken on-the-bone. For Hector, it didn’t matter. A decent portion was taken along with some Chillies.
The Masala was lighter in colour than it would be in a Goshat Karahi. More than a sense of creaminess being the root cause of this. The Masala was appropriately minimal, enough, no more.
The remnants were scraped off the base of the karahi with the Bread, always an enjoyable process.
The Seasoning in the Masala stuck a chord, the Spice started to build. Having carved the occasional Chicken, I was surprised that some bones were unrecognised. Tasty Chicken, this actually tasted like the Chicken of my childhood, when Poultry was always a treat. A good Texture, but of course this Meat can only superficially absorb external Flavour. In terms of this being Curry, the Masala had to do the heavy lifting.
There was virtually no Oil separating, everything looked healthy. Some Chicken pulp in the Masala Mash did enhance the Texture. I would eat three Chillies, insurance, a means of maintaining the Spice Level.
This Chicken certainly impressed, such that I ended up with twice as many bones as Marg. Not a surprise, Sucky Bones, and after last week’s footering with Quail, Chicken Bones were hardly gong to be an issue.
Marg helped finish most of the Naan, all but a scrap remained.
As we ate, so Aqeel came to ask the customary question. All was well with the food, in fact significantly better then I had anticipated. Aqeel told of customers from Manchester stating that they could not source Curry such as this in their city. Nonsense of course, as a well known and reliable Curry Blog details that The Curry shops on Cheatham Hill Rd are Punjabi. They too serve Curry by the kilo. My trip to Bradford next month was mentioned. I realised Aqeel knows nothing of Bradford Curry, and so describing it as Methi-rich passed over him. Marg:
We shared a kilo of Chicken Peshwari Karahi, on-the-bone. When the dish arrived, it looked too much for two, but we soon demolished it. I found the chicken tasty, as it was mainly brown meat, and the minimal sauce was rich, oily, and bursting full of flavours. My mouth and lips tingled afterwards. I did not eat the green chillies but enjoyed the strips of ginger which were scattered about the dish. The chicken pieces were small and you have to be fearful with the small bits of bone.
My Roti was fresh and hot, I enjoyed this combination. I even tried the Till Naan which was full of roasted sesame seeds. Although a thicker bread, the seeds made it a special combination.
Overall, a lovely meal with plenty of flavours in my mouth.
The Hector would declare this to be the best Chicken Curry ever experienced, and despite the views expressed in Curry-Heute, a few have been had, but maybe not since the 1960s. I would have this again, even dining alone, the half kilo at £14.99 is well priced.
The Bill
£33.50
The Aftermath
I showed Aqeel photos of Karahi Gosht on Cheatham Hill Rd, Manchester, followed by the dark, rich Curry typical of Bradford. The latter did not appear to impress, however, as we all know Bradford Curry may still be regarded as the finest served in the country.
I did confirm that despite what the back-side of the menu may claim, DumPukht Lahori is not open on Sunday mornings for Desi Nashta.
And so to – The Long Drop – at the Citizens Theatre. Marg had secured seats in the third row, lots of leg room, and a great view of the stage. We were intrigued as to the presence of a piano and a drum on stage. The Hector feared that Marg had dragged him to yet another musical, Hector cannot abide musicals.
The cast of seven, playing multiple roles, captured the menace of the final days of Peter Manuel, the notorious serial killer from these parts. A play, literally with gallows humour, not a musical.
Eighteen hours later
I received a text this afternoon from Martyn Robertson, director of – Make it to Munich – a chap with undoubted media connections.
My people tell me you were at the theatre last night.
Yes, and…
Reports said that the Curry Man was spotted by actors in the show whilst they were performing. Backstage text messages were sent to confirm the sighting was true and accurate.
Please tell me who.
Curry-Heute fans … namely Robert Jack and his chums Keith Fleming and Andy Clark. Robbie has been in Succession, Shetland, Lockerbie as well as River City, the others have done loads too, a stellar cast.
I get to see some bands regularly, only on the last of the recent Gazpacho shows has there ever been any recognition from the stage. To say the ego has been given a boost, well… Back on planet Earth, it is always appreciated when people let it be known that these pages are actually read by others. Thanks, chaps.
Hector’s log supplementary
Martyn is in Boston MA for a certain event which looms, unfortunately Hector has no Curry advice for Cambridge MA/ Boston MA but plenty for Bier.
And if he is moving on to Miami FL, then look no further.
It is more than a year since my last visit to 
There was music coming from the kitchen. Eventually I had to call out – hello – and Chef emerged. He remembered me, and despite his limited English, I was able to secure a Fish Karahi without 
Cumin Rice still looked like the best accompaniment. A glass of tap water would arrive with the meal.
When Chef brought the food, I asked for an extra plate. I do not like adding Rice to Curry. 
The Fish Karahi did have large Onion blobs At least I managed to get rid of one element of 
Five large pieces of Fish, whose type would remain unknown, retained their integrity until I chose the time to flake them. The Masala was suitably Thick, indeed, I should have recognised it immediately. There was a big – kick, the Seasoning impressed. The Fish and Spice Flavours emerged, a salty sweetness is how I noted this. The flavour stayed constant throughout the eating as no Whole Spices were encountered and therefore bitten in to. Other than the Coriander Topping, Curry Leaves were the only Herb/Spice identifiable in the mix.
recipe somewhere back in time. The Hector considered the Fish Karahi at 
At 15.00, two ladies entered and sat behind me. I would never hear their order. However, a chap did come in for Takeaway, he knew exactly what he wanted: Garlic Chilli Chicken. He sat patiently whilst Chef went to prepare his meal. Meanwhile, the ladies had to bide their time. They were going to order from the pre-theatre menu. I had better have a look at that next time.
The Aftermath
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 
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. 
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.
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. 
A very enjoyable meal.
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
