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 Annaya’s Grill House (80-82 West Princes St., Helensburgh, G84 8XD), Masala Twist, the alternative, never a consideration, and decidedly empty as we walked on by.
Tonight, Tariq was our host, ably assisted by Harry. Rocky, Mein Host, was on vacation. This may well have influenced the Curry served to both Alan and Hector.
Poppadoms – mooted Harry, moments after we had been allocated our table in the packed restaurant. This could well have been Hector’s first encounter with the young, turbaned waiter.
Are you giving or selling?
That took him aback. The broad smile and silence said it all. Poppadoms were declined. When Tariq came to take the Order, Poppadoms were once again mentioned. I related that they had already been suggested and that was seven quid off The Bill already.
Alan would go on to suggest that if Rocky had been here, they would simply have arrived. As it happens, none of us were bothered, we had already worked out our Starters. Starters, even to share, we all know the consequences.
Prawn Puri (£7.95) for Marg and Hector, Fish Pakora (£7.95) for Alan and Tracy. For the record, Marg thought my suggestion of a Prawn Puri was an excellent idea. It’s ages since we had one, it was also in keeping with Hector’s planned main course.
I’ll order last – I informed Tariq.
Alan established that there was enough Cider (£4.50) in the house, and that it would be sufficiently chilled.
Two hundred should do – added the Hector who would also partake this evening. After all, we were out – to dine. Tracy added a large bottle of Cobra (£5.95). Marg doesn’t mind driving, Tap Water would suffice, but she planted the seed for Chai, which was confirmed as Kashmiri Tea, for later.
Alan would order his bespoke creation: Desi Lamb Methi (£14.95), a Dish Hector has enjoyed here previously, but had another plan for this evening. Marg asked what Podina Gosht (£14.95) was about. The dedicated page for Annaya’s was shown on the still trusty Oppo, Marg has had this before, and enjoyed it. The Bread topping meant that she wouldn’t have to order any more. For Tracy, her usual: Chicken Tikka Malaidar (£14.95), to this she added a supplementary dish of Green Chillies. Alan and Tracy would share a Garlic & Coriander Kulcha Naan (£4.95), the only Bread ordered this evening as a separate entity.
And now for Hector. The Specials Board showed Sea Bass. Had Rocky been here, a sophisticated Fish Curry might have been agreed upon. However, Hector’s backup this evening, avoiding Lamb, was Vegetable Biryani (£10.95). A key phrase in the menu had caught the eye – served with curry sauce. This is how Biryani was served in Glasgow fifty years ago, somehow, the side serving of Masala has become lost. Marg recalled her major disappointment in Tunisia when she ordered a Biryani, and no Masala came.
Does that mean any Curry Sauce? – I asked Tariq. The answer was in the affirmative.
I’ll have the same as Alan then.
There was a shake of the head, Tariq was convinced that the Methi-laden Masala would not work with Biryani.
He suggested – Bhuna.
Desi Bhuna?
Agreed.
At least I got my tuppence worth in.
Four Dips accompanied the Starters, two Pink Yoghurt, Mango and Mint. Everyone declared their level of appetite to be high on the – hunger scale.
*
Prawn Puri
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:
Marg – Prawn Puri to share for a starter. A light fluffy bread with a rich red sauce and large prawns. Warm and tasty, a lovely change.
Hector has his moments.
Fish Pakora
No Photo of the Fish Pakora was captured, it happens. There is always the library picture. Large pieces, of Haddock, reportedly fresh. Hector was clearly engrossed elsewhere.
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.
Warm plates were duly provided along with the next round of drinks, unfortunately, the Cider was considered to be insufficiently chilled. You can’t have everything, or can you?
The solitary Bread, the Garlic & Coriander Kulcha Naan visually impressed. That it was served whole in the classic teardrop confirmed it was a Tandoori Naan. Alan was of the opinion that Annaya’s have only taken delivery of their Tandoor relatively recently. Usually, all Bread here was served in bits, never as satisfying.
The Kulcha Naan, smothered in greenery and Sesame Seeds, was huge, thinner than one might expect, but had peripheral blisters.
Traditional Naan is made using yeast, whereas Kulcha employs baking soda as its rising agent. Kulcha, one can therefore expect to be fluffier. This Kulcha did not appear to be – fluffy.
Desi Lamb Methi
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?
Lamb on-the-bone, well, one Sucky Bone.
Alan described his evening thus:
The Fish Pakora was fresh, light and very tasty. My Desi Lamb Methi was a bit heavy on the Methi, still very tasty but with the starter, too much. The Garlic and Coriander Kulcha wasn’t up to its usual high standard, very edible still.
The cider started off perfectly chilled, the latter can required ice.
Chicken Tikka Malaidar
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 dreaded Capsicum. A menacing looking Curry, this featured the definitive Thick Masala, with Herb Specks visible in its Creaminess, Malai. The menu declared – Saag – and so with Spinach and Cream, we’re almost talking Euro Curry here in terms of its creation. However, this appeared to be of a much higher standard than what passes for a – Saag Curry – in 
Europe. The menu also referred to – ground chillies – this, along with Tracy’s added bowl of Green Chilli Mash certainly put this into a different league.
Tracy – well yummy. And the extra minced Chillies added just the right amount of heat. Fish Pakora was lively and light.
Just how Spicy does this lady like her Curry?
Podina Gosht
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.
I was feeling full, but could quite happily finish the dish. Instead I took some home to enjoy it again at another sitting.
Vegetable Biryani
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 – the Bread had clearly retained way more moisture than could have been achieved without a tight fitting lid. The Bread was – Wholemeal – which the Hector actively avoids. Anyway, who eats Bread with Rice? After a few nibbles, just to try it, the bulk of the Bread went in Marg’s direction.
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 Curry Pot (Glasgow), but their standard Mushroom Pilau packs more Flavour than was present here.
There’s more.
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.
Two sets of Doggy Bags were arranged.
Marg’s Kashmiri Tea came just as Alan and Hector, and possibly Tracy were wondering where next?
Marg – The Kashmiri Tea arrived. It looked like a pink latte. Enjoyed the sweet flavour of a milky drink with cardamon flavour throughout.
And so, eventually, it was time to take our leave.
The Bill
£122.17 What appears to be – £42.00 for Drinks – is tagged on. Just how did we consume that much, I do not believe we did.
The Aftermath
21.30, or thereabouts, Annaya’s still had some diners. It could be a smart move dining here later.
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 
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