This evening’s Curry at Akbar’s (573-581 Sauchiehall Street G3 7PQ) has been in the diary for months, seemingly. The challenge of finding a Friday with five of us in the city at the same time. A booking was made for the 17.00 opening.
The restaurant was empty as four of us entered bang on the opening time, and would remain so for the best part of the next hour.
Dr. Stan, Chapatti John and Hector hardly had to consult the menu. The same as last time, which means the Hector has again forsaken the once standard Roshan Lal (£14.50) in favour of Karahi Gosht & Spinach (£15.95). Karahi Gosht (£15.50) for Marg, Howard surprised us all by choosing Karahi King Prawn Tikka (£15.50). This makes it first appearance in Curry-Heute and adds to the extensive coverage of Dishes in the Akbar’s page.
Four of us would share a Family Nan (£7.00), whilst John limited his Chapatti (£1.00) intake to a mere three. They are big.
There has to be Starters at Akbar’s. John loves the Liver Tikka (£7.00), again, a given. Dr. Stan stuck to his Seekh Kebab (£6.95), whilst Marg and Hector would share Meat Chops (£7.95). Marg assured me that one Lamb Chop was all she desired.
Prices remain the same as in my last visit in June 2025, which means the Meat Chops as a portion of four, remain possibly the best value in the city. The pair of Seekh Kebab are way overpriced. One could have significantly more for this sum south of the river.
Drinks, it is a Friday night. Tap Water for Howard, Sparkling Water (£3.00) for Marg and Hector, Fresh Orange Juice (£3.25) for Dr. Stan, and a glass of Red Wine (£8.95) for Chapatti John.
Our dedicated waiter noted – Desi-style – for the Chaps, – very well done – for the Meat Chops, and – no ice – for the Orange Juice. The waiter mooted Poppadoms. Declined.
If Imran was here, they would have just arrived – I reminded my fellow diners. As it happened, Imran did appear, and came over to greet the diners at the only table occupied. It is a year since we last met, Imran admitted to having – been away. Hector has done a bit of travelling also.
The unusually empty restaurant was explained as being a function of Ramadan. With the sun currently setting after 18.00, people are finishing work and going home. By the time we departed, many family groups had arrived. Akbar’s was filling up.
As he took his leave, Imran mooted Poppadoms. I advised that we had already said no. This time they were declined – with honour.
*
Moments later, our waiter presented a jug of Mango Lassi.
Imran looks after his customers. Our waiter replaced Dr. Stan’s Orange Juice which had arrived – with ice.
Dips and the Special Sauce heralded the arrival of the Starters.
Meat Chops
A portion of four, this makes such a difference. Having observed Marg’s share, the waiter took me on. I had to assure him that Marg only wanted one.
With suitably cremated edges, the Meat remained succulent, juicy. This is how we like our Lamb Chops. Marg took care of most of the Salad element. The Sauce and Dips were put to good use. Tingly lips ensued. Howard had considered Chop Handi (£15.95). I wonder how many Chops in a portion?
I wasn’t paying much attention to Dr. Stan or John whilst the Lamb Chops were being dealt with. Their comments follow below.
Liver Tikka
Seekh Kebab
There was a suitable gap between courses. I was definitely ready for my main course when it was brought out by the posse of waiters. Hector is back eating Lamb with enthusiasm. Knowing this date was always in the diary partly explains the avoidance of this Meat in recent times. Tonight, a Lamb Fest.
The Family Nan impressed. Risen, puffy, blisters, and approaching the teardrop shape. I ate way more Bread than I normally would manage. At one point it looked as though we might not have enough for four. Marg ordered a Chapatti late on, all was well.
Although containing some Wholemeal Flour, the Chapattis were not as repulsive to this commentator as some experienced of late. This Chapatti I might have enjoyed. John lived up to his name and devoured every morsel of his three Chapattis.
Karahi Gosht & Spinach
A decent slice of Lemon and a sprinkling of Coriander topped the Karahi. The Masala was exactly how the Hector seeks his Saag/Palak. The Richness of the Masala was clear, added Herb, not a mash of greenery. Peripheral Oil was at a minimum. As one would expect in a Bradford Curry Chain, the Meat was cut Bradford-small. The Lemon was squeezed over the Masala, all was set.
The big Citrus blast got things off to a great start. The taste-buds were rudely awoken. The Spinach was not overdone, and so it complemented the Masala, not smother it.
The Spice built steadily, sliced Green Chillies in the mix, facilitating this. The Seasoning was lower than the Hector optimum, but did not hinder the release of the Flavours. Scooping the Masala with the Naan, wonderful. I ate the Meat with my spoon, tonight this felt appropriate. Tender Meat, tasty. Bradford Curry is markedly different from anything served in Glasgow, Herb-rich, a given. The diary has a few days in Bradford ticked off for later this year.
Dr. Stan – Tender, juicy kebabs with a bit of a kick to them. The lamb karahi was rich and spicy, the spinach giving added body.
Chapatti John made two profound statements as he concluded his meal.
That was fantastic!
This is my favourite place.
Later, he added – Consistency is unrivalled. Chicken livers so tender. Lamb so soft. Sauce perfectly balanced with excellent and cheap chapattis. A veritable taste explosion.
Three happy diners.
Karahi King Prawn Tikka
This intrigued. The Masala bore no resemblance to any Karahi I have witnessed at Akbar’s. The Tomato-based Masala I have seen in their Balti. Seven, perhaps eight, of the largest Prawns I have ever encountered, so comparable to any Meat Curry portion. Prawn Curry is usually charged at a premium, this looked to be reasonable value. However, Prawn Curry is something I still don’t get. How does one surpass Prawns in Garlic?
Howard can always be relied upon to give a detailed account:
These days I struggle with any meals. And today I had a touch of IBS. Fasting for 24 hours and walking helped. As did eschewing starters. Had King Prawns in a tomato and onion sauce. While thin it had flavour and the king prawns were big. With bits of nan it was sufficiently filling to satisfy my hunger but not to make me feel uncomfortable. Ages since I’ve been here and it was good to do it with friends. Not an overly memorable curry but still very satisfying.
A Soupçon was passed along the table. Hector gets to review a Prawn Curry with first hand experience.
The huge Prawn was quite simply, excellent. There was a greater sense of it having – come from the sea – than many a Fish Curry I have had, especially the most recent one. The Masala was way too thin, Tomatoey, and did nothing for me whatsoever. Had Rice been the accompaniment, the Masala would have been lost in an instant. Dipping Bread was the correct way to approach this creation.
Karahi Gosht
It is years since I have ordered this at Akbar’s. If I got here more often then there would be more opperchancities to sample more of the menu. The Masala was lighter in colour than its Spinach equivalent. A decent looking Masala, and not Charsi.
Having had only the one Lamb Chop, Marg was able to finish all her Curry. That she ordered the extra Chapatti confirms that we were both hungry.
Marg – A juicy lamb chop for starter with a small amount of charcoal to keep me happy.
The Karahi Gosht was very appetising. Plenty small pieces of lamb in a rich masala sauce full of different spices and flavours. I did not eat the green chillies which were in the sauce, but I coped with the general heat of this dish. The family nan was freshly made and hot and fluffy. I preferred the chapatti as it was thinner and I could pick up the meat with each piece of bread. The meal was very tasty and I enjoyed the mango lassi, which was complimentary.
Marg wasn’t finished, an – extra hot – Cappuccino (£2.95) was ordered. What came, disappeared in an instant, not warm enough. The waiter did offer to provide another, however, some of us were looking forward to the next part of the evening.
My coffee was not very hot, which was the only disappointment to a very enjoyable meal.
With just a bit of the Family Nan leftover, it looked as though we would be leaving some after all. Nope, Chapatti John took care of it.
The Bill
£133.35
The Aftermath
I contacted Akbar’s a while back (no reply) informing them that I have a friend who will not return until the hand drier is fixed. I went downstairs to check.
The drier was hot, but did not react to my hand motion. After many attempts, it kicked into life. So, it sort of works.
The first trip abroad in 2026, a sneaky weekend in 
Marg and Hector required two trams to reach the eastern end of Lake Malta where this long established Curry House is located. 
Arriving at 14.30, we were taken aback by the throng assembled inside the restaurant. 
The extensive menu offered Duck as an alternative to the usual Lamb/Chicken. 
Two small bottles of Fanta (10 zl) for Hector and a 330ml bottle of Sparkling Water (9 zl) completed the Order. 
Our food arrived in good time. 
The merest sprinkling of Coriander topped a mass of Curry. Quite a portion, and with the Fish protruding through the thick, viscous Masala, a lot to eat 
I ordered Fish Kashmir with Rice. The dish looked very appetising and I was hungry. The onion pieces and thin strips of 
Topped with a threat of Coriander, and a solitary Ginger Strip, two things stood out: the 
As with the Fish Kashmir, the abundant Fish was evident in the thick, viscous Masala. Having arranged most of the Curry over the Rice, the single Ginger Strip still stood out in the karahi. 
Hector has a new Curry House in his home town, about time. 
Restaurant is quite a departure from the Punjabi Fayre which dominates the, mostly, Takeaway venues in this town. 
Having studied the online menu, today’s Order had been decided in advance. On a normal day, Lamb Bhuna (£13.00) would have been the choice. In time, and only if the needless 
The waiter informed me that Chef Hakeem would not be arriving for another hour, presumably his assistant was in the kitchen. 
How Zeika came to be in Clydebank was discussed. The staff have a Paisley connection, however, Chef Hakeem has worked at two Merchant City establishments: 
After an appropriate wait, the food was presented. 
I was hoping for a mini-Biryani, what came, puzzled. The Basmati was white, and as far as I could tell, boiled. So no added Spice here, other than the token Curry Leaf. The array of Vegetables impressed: Peas, Green Beans, Sweetcorn and Carrots. Diversity and differing Textures, what a difference this can make to any Curry. Way more interesting than just Meat and Masala. The bowl contained more Rice than I could ever manage, so great value. I decanted enough to cover the heated dinner plate.
The aroma of South Indian Cuisine was a positive start. Eight pieces of Chicken, plus a tiddler, were sat in a viscous, blended Masala. At least six of these pieces of Chicken would be halved, plenty of Meat, again, value for money. 
No Whole Spices, and so this was decidedly Mainstream Curry. The Tender, and suitably moist, Chicken retained its integrity as it was cut. The white interior raises the usual dilemma: is there such a thing as Chicken Curry? 
The 
It is Ramadan, and for this commentator, that means there must be a visit to 
Busy, but not stowed, is how I would describe this evening. Every table in the main room was full, and some did spill over into the function room where there was distinctly less atmosphere. I had wondered, given the current seating layout, where the Buffet would be set up. The tables under the balcony had been cleared to make way for the Main Courses and Desserts, the Starters were 
The 
There was 
On previous nights here, this would have caused consternation, people chomping at the bit. Tonight, an amenable calm, perhaps the difference between breaking one’s fast at 18.00, not 22.00. 
How often has the Hector seen Asian kids out in favourite Desi Cafes, eating Pizza? 
Overdosing on Starters, everyone who has done Buffet in a Curry House has surely fallen into this trap. When one sees the prices of Starters in Restaurants, in particular, and here they all are, resistance is futile. 
Some Salad, heavy on the Spice, did make its way on to Hector’s plate, both as amuse bouche and mouth rinse. The plate of something decidedly evil looking (extreme left of photo with Adam) required investigation. A shrivelled fruit possibly, something new. 
Chapli, said the label. But this bore no resemblance to the known Chapli on my plate at five o’clock. With a well fired exterior, this had a big Meaty Flavour. The Spice and Seasoning were perfectly pitched. Again, I could have gone back for six of these. 
Marg – Queuing for my favourite starters allowed me to pick a variety of fish, veg Pakora, both crispy and tasty. Enjoyed the vegetable salad with fruit salad, dates, red cabbage & onion. The highlight was the small mince Samosa and Aloo Tikki.
There was a suitable gap, well maybe five or six minutes. Small portions, no Rice or Bread, the tactic learned over many years here. Don’t fill the plate with Carbs, maximise the Curry intake.
The tureen of Kofta Anda was almost empty, with the hard-boiled Eggs having been halved, no yolks were left. Two Meatballs and two pieces of Egg white were secured, minimal Shorva, it would have run all over my plate. Keema Aloo, a notoriously Dry Curry, that should absorb any runaway Shorva. Kirahi Gosht was a given, way too expensive to have at 
It is all down to the array of Desi creations served here over the years that Hector knows to avoid Paya and Haleem, they are for the hard core. No Paya (Trotters) on offer tonight, but a ladle of Haleem found its way on to my plate. 
Marg – After a required break, we stood up for the main dishes. I chose the Lamb Rice with pieces of Lamb Bhoona and sauce. This meat was so tender and I enjoyed the rich tomato sweet & sour flavoured sauce. The Keema did not disappoint me and the Kofta Handi was fairly dry but worked well with the Haleem sauce. I took one piece of Karahi Gosht and enjoyed the meat and bone marrow from the sucky bone. The Daal kept everything moist and allowed me to have a small piece of Nan bread. The Butter Chicken was creamy and the meat fairly dry in comparison to the lamb. 
Nihari, Lamb Shank typically served in a Masala approaching Shorva. Tonight, a light brown Masala with Shreds of Meat visible. The big Seasoning in the Masala impressed, but thereafter there was a lack of Flavour, well initially. One Spice stood out, Cinnamon, followed quickly by a second, Cumin. Then things took a dramatic turn. The Meat, on the shank, was the softest Meat ever. There was a huge blast of Flavour, even more complex. The Seasoning too was right up there, the – wow! – moment tonight. This is what the Hector looks for in every Lamb Curry, Meat which gives back all the Flavour it has been cooked in. Nihari (£15.95) as a main course, will have to sampled here, soonest. That’s after this year’s first Village Desi Qorma and Achari. 
Marg
Hector having Dessert? The philosophy has always been – if there’s room for Dessert, there’s room for more Curry. Having photographed the array, the Hector knew where he was heading. A single ball of Gulab Jamun with accompanying Syrup would precede a sliver of Cheesecake then Millionaire Shortbread. Shocking behaviour, Hector! You’ll be having Chicken Curry next…
The Bill
20.30 officially marks the end of the Buffet. 
As we drove along Cathcart Road, it became evident that possible places for lunch were closed until this evening. Ramadan, sunset is presently around 17.45, no customers expected. 
At 14.30, the dining room at 
Aloo Gajar Peas (£6.00) was prominent, Marg claimed this. Having studied all, the Hector was not for passing on Aloo Gobi (£6.00). A single Naan (£1.80) would do us, with the customary cans of Mango Rubicon (£1.80) – oh and two Chapli!
Chicken pancakes minced with onions, peppers and chillies – the 
The remainder of our Order was assembled as we ate. Mr. Anwar Sr. had spotted us moments before, and came over to join us. He and Marg chatted for much of the duration of our visit, 
Not even a threat of Oil, as Dry as a Curry as can be created, the healthy option. Both Cauliflower and Potato had enough firmness, both packed so much Flavour. Beneath, a Minimal Masala Mash, even more Flavour.
How do you do it? – I asked Mr Anwar. 
Possibly a larger portion, the standout here was the Oil. This was a markedly different creation. The Carrots tend to dominate in this Vegetable Curry, their comparative Sweetness, to the fore. 
Marg – I happily chose a vegetable dish, but a Chapli Kebab arrived with a salad and sauces. The Chapli tastes good with lettuce, onion, cabbage, tomato and cucumber and sauce. When the Aloo Gajar arrived it was full of carrots, peas, potatoes in a rich onion based sauce. It had a great kick and was a little too spicy for me.
Note, the full array of Vegetables that Marg has listed. Last time, we were here, it was before the greengrocer delivery. Today, a box was being disassembled before us. Cue one of Hector’s favourite wind-ups at 
Time to share the Desi Dessert. Marg, who does not remember encountering this treat previously, now knows all abut this Carrot-based creation. 
The tray of Gajrela, less one portion, and the full tray of Tandoori Chicken Legs (£4.00) had to be photographed. No doubt, in three hours, 
Our diaries coincide less than the stars. Tonight, after considerable consultation, Curry and Drinks with Alan and Tracy were arranged on their home patch. This meant a table booked for 19.00 at 
Agreed.
Red Cabbage and a threat of Coriander was the somewhat miserly garnish. I let Marg halve the Puri.
As close to the Hector will ever get to ordering a Prawn Curry, the Patia/Chasni Masala had the anticipated Sweet & Sour Flavour. Not too Sweet, Tangy, satisfying. Marg congratulated me for suggesting this:
Tariq suggested a gap between Starters and Mains, appreciated. Behind me, two tables, eventually I had to ask how many were actually sat there. There seemed to be an endless stream of food being taken to the window tables. Our break was extended, more Cider, before Tariq relented, we could have our Curry. 
The Kulcha Naan, smothered in greenery and Sesame Seeds, was huge, thinner than one might expect, but had peripheral blisters. 
Too much greenery – was my immediate observation. This was not the – Masala with Herbs – that Alan and Hector both prefer, but the lesser – Herb and where’s me sauce? – version. Had Rocky been present, I suspect – the right stuff – would have been presented, or, has Chef Munir departed?
Alan described his evening thus:
The swirl of Cream on top gives a clue as to what follows. The Hector hopes that was Green Chilli on top also, and not slivers of the 
Europe. The 
Once again, served in a bowl topped with a Roti/Chapatti, a distinctive presentation. Syboes had been added to the Curry before the Bread topping ritual. Again, a Thick Masala, a hint of Creaminess. Unusually, a hint of Gajar featured in the Masala, Carrot can add a distinctive Flavour to a Curry. Last time, Marg insisted I would love this, tonight’s Soupçon did not sit so well on Hector’s palate, the Carrot may have offered a strong juxtaposition to what was on Hector’s plate.
Marg – Decided on the Podina Gosht, which has the bread on top of the dish. After cutting the bread lid, the dish had minimal sauce but still looked moist. I ate all the lid and loved the extremely tender lamb mixed with a masala of coriander, carrots, onion and spices. 
This, I was not expecting. Tariq made a point of breaking the surface of the Bread so that this special Biryani presentation could be captured at this unusual angle.
Dhampukht Basmati Rice – steam cooked in the oven
Potato, Cauliflower, Peas, Tarka Onion, Sweetcorn featured in the abundant, moist Rice. The – kick – from the Potato was remarkable, especially as no absorption/discolouration was visible. This array of Interesting Vegetables had me wondering why one would order a Chicken/Lamb version of this fine Dish. Whilst the Rice, had a semblance of being Pilau, or beyond, the low level of Seasoning was a hindrance. I have yet to have Biryani at 
The side portion of Bhuna Masala was suitably Thick. Fruity and Spicy, it did not seem to go with the Biryani. Having sampled this, the Masala from the Podina certainly did not work. Maybe, an old fashioned 1970s Curry Sauce is what the memory holds so dearly, and so what was really hoped for. Tonight, I had very little of the Masala. 
Whilst the volume of what sat before me impressed, it also led to inevitable defeat. Last to call a halt, I at least took comfort from the fact that nobody else had finished their Mains. 
The Bill
Today’s plan, to visit a new venue in my home town, was thwarted by a too tempting fruit scone this morning. The Hector needed the extra hour to cross the river and have any chance of 
A brimming tray stood out in the array, I had to ask.
I took a seat at Table 4 in the empty dining area, it is Ramadan.
As ever, no individual prices at 
Ali brought the food in moments, a quick reheat and the creation of my Chapatti. Hot food in a cool room. The Hector would be taking his time. 
The Chapatti was served whole, and had needless perforations. Wholemeal Flour had been used in its creation. Not my favourite – has been an oft repeated phrase in these pages in recent times, today, a step further. 
At the start of 
Some of the boneless pieces of Lamb were cut into at least two pieces. The Potato quickly became eight pieces, I had quite a plateful. Prices here are rock bottom.
My lengthy session of Curry eating continued. Meat texture dependent, some parts were more enjoyable than others. No Sucky Bones, but fingers were employed nonetheless. Had I eaten more of the Bread, there would have been a struggle to finish. Next time, a Naan, regardless of what comes before.
The Aftermath
Another relatively new Southside venue was the intended port of call this afternoon. However, as Marg sped across the Kingston Bridge, so the Tradeston exit was deemed to 
There was no Lamb Lahori Karahi (£11.00 / £13.00) on display. 
Alas, c
This was quite a departure from the reheat that I have come to expect. From which part of the pot had this been drawn? Way more Shorva than a recognisable Tomato-based Masala, this just needed some Potato to transform it into a classic Aloo Gosht. Karahi – as recognised 
As established two days ago
How the décor has changed since then, Pakistani Street Food, an offshoot of the Victoria Road Takeaway, is bright, ice-cream shop bright, with the same garish colour scheme formerly employed by nearby 
Assuming the two chaps were the same 
Marg was attracted to the Chatt Corner section of the menu. Lamb Samosa Chatt (£7.00) was mooted, but then the waiter and Hector simultaneously advised Marg that this would feature a smothering a Yoghurt. That makes everything soggy, Chickpeas usually feature, a better option was selected: Samos (2 Samosa + Sauce & Salad) (£5.00), much more to her liking. 
During the wait, I became captivated by the big screen showing the creation of a massive Curry, presumably somewhere in Pakistan, big enough to feed a village. If this is being shown continuously on a loop, then why is Curry not further highlighted at Pakistani Street Food. I mentioned the 
Served with Chips or a Naan – I was informed. 
Modest – might be too generous a description for this meagre – Salad. The Pickled Chilli would cross the table. The two Samosa were large, well filled from my perspective. Marg mentioned the pastry type, Puff Pastry, the Hector knows, once there was an attempt, total disaster. 
Marg: I decided to have two Lamb Samosa with sauce and salad. They arrived hot with a sprinkle of salad and two dishes of sauces. I enjoyed the filo pastry surrounding the hot mash with tiny pieces of lamb and vegetables. I used the mint, coriander sauce (Raita) with pieces of cucumber to go with the Samosas. A very tasty dish, but I was disappointed with the lack of salad.
Cucumber slices, plural, Onion and a threat of Lettuce decorated the impressive looking Pilau. I now had two Pickled Chillies! The rest crossed the table to complement Marg’s 
A large soup plate, full of a Shorva-esque Masala. Initially I wondered if this was the dreaded Soupy Curry, however, the photo shows twelve pieces of Meat protruding. Double figures was a given as I arranged the Meat on the Pilau. I counted to twenty, I still had no idea what the price of this Dish would be, £10.00 was the only clue given on the menu. If so, this was exceptionally good value. 
The Rice and Vegetables immediately impressed. Hector loves his Potato, especially when it has absorbed the Spice from its surroundings. Carrot always provides an alternative sweetness. Peas, well, we know how they taste. I could see this being a worthwhile Dish to have in its own right, maybe the Raita would provide further Diversity, never been a fan of adding cold to hot food. 
A quick spoonful of some of the retained Masala had me won. 
Super-soft Lamb, minimal chewing required. Maybe a bit dry, as long as there was Masala, all should be well. 
Today it didn’t. I have spared the reader the intervening twenty minutes of Hector’s pain, and all those present wondering why I was not eating.
Marg’s Tea arrived at the end.
Pakistani Street Food has only been here about a year, I had thought longer. A piece of advice – add Curry to the online menu and put u
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. 
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. 
A young waitress brought the menu, one side with illustrations of the Fayre on offer, the other with the detail. 
Just the one Naan? – asked the waitress, highlighting that Hector was having Bread with his Curry, not Curry with his Bread.
Time to relay the events of last evening. Marg and Hector went to see Moving Pictures, a Scottish – Rush – (
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. 
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. 
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 do
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
The 
Albert Drive has intrigued for years. At the commencement of 
