Opened some ten days ago, this was Hector’s first opperchancity to visit Zaiqa Sweet & Curry House (661 Cathcart Rd., Govanhill, Glasgow G42 8AP). Being a Monday, Marg would accompany.
We arrived at 14.15, the modest seating area was empty but there was a cluster of customers at the counter. I took some photos of the pret a manger before asking for a menu. I made it clear to Sherry, Mein Host, that we would be sitting in.
We took the larger table, space being restricted by the opening day, celebratory balloons still in situ. In time, more chaps filled the available seats. The steady stream of customers for Takeaway was a significant feature of our visit.
An obvious question: two weeks ago, where had these people previously shopped?
There is a threshold population, if a new venue succeeds, others must suffer. Simple economics, and hopefully Curry-Heute can do its best to ensure that – the good guys – continue to prosper.
The cover of the menu impressed: open every day from early until late. In time, the Hector will surely get to know the people here, and more importantly, the Curry. Not that Desi Nashta will be happening anytime soon.
Two young chaps serving the Takeaway customers, Sherry operating between front and back of house, and a mature chap, Chef, appearing every so often, adding the final Seasoning to trays of who knows what? From my low, seated position, these remain a mystery, and such were the number of people in the establishment by 14.45, no space to move, no more photo opperchancities.
I could not help but study Chef, this may have been reciprocated. From where had he come? In time, this may be established.
The impressive array of Starters: Seekh Kebap, Shami Kebap, etc. shall remain as seen above. The Samosa looked to be too perfect, from the Great Samosa Factory?
There are no facilities at Zaiqa. Also, note the price of – Sweets. Hold me back.
Having studied the Curry and Karahi list, the price of the kilo is most attractive. Lamb Karahi (£34.99) is certainly competitive having seen this on The Village menu a few days back, for £49.95.
Chicken White Karahi (£7.50 / £13.00 / £24.00-kilo) stood out. With Hector actively seeking a Lamb Curry today, could Marg be guided there? Namkeen Karahi remains a favourite. Success, a Tandoori Roti (£0.80) to accompany, and payback would be Mango Lassi (£2.50).
Not Desi Chai (£2.50), Marg?
They are the same price – she assured me.
Sherry leaned over the counter to take the Order.
Spinach Lamb (£7.00) and a Plain Naan (£1.50) for me…
There was no Palak Gosht. We were told that they rotate the Curry menu.
That’s not too clever. If that’s the case, the menu should make it clear which Dishes are guaranteed, and those which appear sporadically.
Chicken Spinach, not on the menu, was available.
What Lamb Curry do you have – asked Marg, who was closer to Sherry.
Lamb and Potato.
Aloo Gosht, Hector would normally have been tempted, however, the first thing I spotted on entry was Kofta Anda (£7.50).
Anda Kofta – rephrased Sherry, as is is written on their menu. Does that mean more Egg than Kofta?
No Lassi.
Marg asked for tap water, which duly appeared. Sherry may be young, but he’s going to do his back in, ducking under the counter, as he had to do throughout our stay.
It’ll be ten minutes – we were advised.
Take your time, and give your best – was the generous reply.
Quite a gathering of chaps had assembled to my right. As their food arrived, I pointed out to Marg the disparate ratio of Bread to Curry. A different style of eating; it was more than apparent this afternoon, that Marg and Hector were a different type of customer.
Sadly, I didn’t seethe chaps have anything that made me want interrupt them for further investigation. Sweet Rice, with Bread?
Our Bread was served whole, as was all that was witnessed. The Chillies and Coriander were well embedded in the Naan. Perforations meant the Naan could not rise to form the hoped for blisters. Tandoori? Tawa was more likely.
The Tandoori Roti had a comparable appearance. If this was cooked in a Tandoor, then I shall ask to see it next time. Wholemeal Flour, again. The Curry-Heute Campaign – has launched a challenge to this. Unfortunately, the primary element of – The Curry-Heute Campaign – is going to appear later in this post.
Anda Kofta
Two hard-boiled Eggs and three Meatballs! This must be a first.
Kofta have to be dissected, into two pieces minimum, four typically. We had no cutlery. With Hector still blocked in, Marg went to fetch a spoon. She returned with two plastic spoons. Problem, a plastic spoon does not cut Kofta. Back up again, knives provided. The plastic knife just about did the job. Meanwhile, we could not help but notice that the adjacent chaps had metal cutlery.
*
Moments later, Sherry appeared with sets of metal cutlery. Sorted, time to eat.
The first dip of Bread into the Shorva, a big – kick, ah, the Chillies in the Naan. The well-Seasoned, tasty Shorva, the first of the three components in this creation, impressed.
Next, the Kofta, oh no.
Once Sherry had delivered his next part of the seemingly endless stream of Dishes to the chaps, I had to call him over. Holding up my plate:
This is cold, please reheat.
It is a long time since the Hector had to send back a Curry.
Meanwhile, my hot-warm Naan was cooling. This was not acceptable.
Light-coloured Kofta, one assumes Lamb. Well Seasoned, Flavoursome, fine.
Somehow, the Egg is always the icing on the cake, and there were two. Shorva, Kofta, Egg, then the Naan, synergy, and certainly worth the price of admission. I finished by dealing with the Bullet Chilli, no sweat.
Chicken White Karahi – with bone
Was this a Karahi. If so, who serves Karahi like this?
The Oil, the Oil, the Oil. Whilst Oil is necessary to bring out the full Flavours in any Curry, what on Earth was this? A heart attack on a plate?
With no sign of Green Chillies or Black Pepper, this was not the Namkeen that was hoped for. In fact, closer to the White Handi I had in Lisboa last year. I struggled to eat that one.
Then the final outrage – Capsicum.
Punjabi/Lahori Curry Houses do not add the – Dreaded Green Mush to Karahi. Whose idea was this?
Marg stirred the Oil into the White Masala, a better appearance, but one still knew what was in there. Whilst I waited for my Kofta Anda to be reheated, there was a dip or two. Creamy, apart from that, it tasted pleasant, thereafter, the limitations of any Chicken 
Curry would be manifested. Marg:
A new place to try and I ordered Chicken White Karahi, on-the-bone, with a Tandoori Roti. When it arrived it looked very oily, but the sauce itself had a creamy texture with good flavour. I found a large black cardamom and clove in the dish, which was a good sign. The chicken was on-the-bone, and I did not mind picking up the pieces and gnawing the meat from the bone. I used the large, fresh Roti to eat with the meat and the sauce. I do not like large pieces of pepper in my dish and I decided to leave them. A good meal, but for me, there was too much oil.
I stood for quite a while waiting to pay. The two young serving chaps were busy throughout our stay.
The Bill
£19.80
The Aftermath
The Calling Card was issued to Sherry. I advised that I would write this post describing events as they unfolded. That is what Curry-Heute does.
Did you like the food – asked Sherry.
Once it was heated.
Walking back along Cathcart Road, Marg remarked – I wouldn’t rush back.
Hector will be back, let’s see what they are capable of at Zaiqa. If the number of visits never exceeds two, then that should reveal all.
2026 Menu
Having not cooked for almost three weeks, today was no exception. We arrived at 
The waitress who brought the Sparkling Water (£3.95) took the Order. Desi style – for Hector, medium – for Marg. Marg added Desi Chai (£2.95) to complete the Order.
The Naan, needlessly quartered, looked a bit under-fired. The round shape suggests Tawa, not Tandoori. With minimal rising and few blisters, adequate.
A primary Curry at 
The aroma – I said to the waiter as he tried to differentiate between this and the Karahi. The Masala has become darker over the years. The ratio of Meat to Masala maintains, this is far from being a Soupy Curry. One has to manage the Masala.
The Seasoning, tick, the richness of Flavour, tick, and the crucial sense of Citrus which marks a Desi Qorma, all accounted for. The Masala, eaten in conjunction with the Mushrooms, was the first major source of pleasure. 
Bones were sucked. 
There is also a – sharing portion – (£29.95) plus the option of the kilo (£49.95) at 
First time I have ordered Lahori Kirahi – Lamb, on-the-bone. When it arrived it looked very appetising with minimal sauce and plenty of strips of ginger, in a rich red and brown sauce, full of coriander and chilli flakes. There was plenty of meat both on and off the bone, I decided to eat the meat on the bone first. Variety of sucky bones and I enjoyed the tender meat, which was practically falling off the bone. The spice level was perfect for me and I removed the black cardamom and smokey chilli, but savoured all the flavour which was in the dish. I used the Naan Bread to mop up the sauce, as well as pick up the succulent meat. A real feast. Overall, a wonderful dish. The Desi Chai came afterwards and completed the meal.
Indeed, Adam offered me Lassi whilst Marg was enjoying her Tea, declined. I explained my desire to maintain the taste of Curry on the palate for as long as possible. This was certainly achieved, the Citrus lingered long into the night.
A chamber orchestra, stage right, a band stage left, and a screen onto which the progress of the Martians could be projected, were the fixtures. The – actors – who had minimal space to the front of the stage on which to perform, were on and off with almost comical regularity.
The Martian Tripods, were a la cover of Jeff Wayne’s album. Simple, but repetitive animations. Whoever did the scene with the Cliffs of Dover lost all sense of scale.
The fourth and final Curry of this trip: the tried and tested in 
When I saw you come in, I knew you were serious about the food – you even know the names – Rihad acknowledged when I slipped in an – Aloo.
I had never seen so much Fish Curry in a Buffet, once focussed, four different types were identified.
Rui – was the first Fish, smothered in Onions, but seemingly no Masala (bottom left, top-middle). The adjacent tray appeared to have Aubergine and Potato, Baingan Aloo, but this was Pangash Aloo. Potato in a Fish Curry, the Hector was definitely not missing out on this. As for what looked like Fish Bait, bottom right, I would leave that until later.
I waited for Marg’s Samosas to arrive before joining the queue for Rice. Another chap, who was monitoring all, waved me back to my seat and placed a portion of Rice at my spot. Thankfully, not a Euro-portion. Despite this being a new batch of Rice just out of the kitchen, it was not hot. I was about to discover that nearly everything served at Rasai would be far from hot, lukewarm at best.
I was caught between – is that all – and – this is just the start – when a single piece of Rui was presented. Smothered in Onion, no Masala as such, clearly Bread would have been the better option here.
As I arranged the Rui on the Rice, so the next course arrived.
As much Potato as Fish, this time there was a hint of a Shorva.
No sooner had I decanted the Pangash Aloo when a plate with three Sides was presented. Aloo, a mash of Potato, Karela, the Bitter Gourd, a Vegetable I used to eat oft, plus what appeared to be a Tomato-Chilli combination.
Rui, I have had this before under the moniker Rohu, at the ill-fated 
A fatty Fish – was the first observation, then the realisation that I was tasting something markedly different, a new experience. The Fishy Flavour was complemented by Chilli, a wee – kick. There was a sight Sweetness, but not in a sugary way. Seasoning through Sweetness. White inside, and bony, fit for the Hector, not the Queen Mother. Still, lots of pleasure was being had here.
As I was about to tackle the Pangash Aloo, so a Naan was brought to the table. Served in four pieces, closer to Pitta than the glorious Bread had last week in
The Pangash evoked a Cod Steak, as Mother used to serve. A dinner endured, rather than enjoyed. Today was different. A less intense Flavour after the Rohu, but the mouth was on fire already. There could have been more to the Pangash than the receptors were registering. I liked the thickness, and integrity of this Fish, not one I believe I have ever encountered previously. The large pieces of Potato took me back to 
I went up to the Buffet and having sought approval, helped myself to the Tiddlers. Tiny Fish in a red Shorva, not particularly appetising.
I could just about tell I was eating something. Apart from a – wee kick – there wasn’t much happening here. I spooned out the remaining Karela, better, more substantial. 
Seasoning, I have barely mentioned. This was never an issue.
Modest in size, chunky, the photo reveals how well filled they were, primarily with Potato. Marg:
was one of the best I have ever tasted. I had a piece of freshly cooked Naan which was puffy on the outside but doughy on the inside.
I appear to have used those very words last time in this city. Apart from Hector, who could forget 
Research brought up Kashmir Grill Restaurant (Via Domenico Scarlatti, 11, 20124 Milano MI, Lombardia, Italia), a block away from 
Arriving at 14.000, there was a display of Curry, Rice, etc., on display. So far so good. The young serving chap was keen for us to take a seat and read the menu. The Hector was keen to have the contents of the three main trays identified. The Chicken Curry was described as – Korma – and – Spicy.
We took a small table in the main room. A smaller room to the rear was less attractive. A young lady brought the menu.
The Naan, needlessly quartered, was risen, puffy towards the edges, but still a bit peely wally. Without burnt blisters, one deduced Tawa-cooked, not in a Tandoor.
Five pieces of Chicken, served on-the-bone, sat in a thin, Shorva-esque, Oily Masala. A Masala, quite the antithesis of what the Hector sought for many years. Tastes change, the knowledge base develops, this was how a Desi Qorma should appear, but sadly, there was no Citrus aroma.
Having hacked apart many a Chicken, partial thighs was my best interpretation of the cut. A solitary bone protruded from each piece of Meat. Once separated from the Bone, I effectively had Meat into double figures. 
The discoloured exterior of the Chicken confirmed the maximum absorption of Spice that this poultry is capable of. Cutting into the Chicken confirmed the self-fulfilling prophecy. That was it, forever more, the interior would simply taste of Chicken.
The Masala was well Seasoned, in time the Spice Level built. No Citrus, a split Green Cardamom was revealed, or was it just a small piece of Bone?
Beneath the Ginger Strips, the Sucky Bone stood out, prominently, proudly. The Masala oozed quality. One could tell just by appearance, that this was a genuine Desi Karahi.
Marg – We waited twenty minutes for the food to arrive. On my first taste of my Mutton Karahi, I had a real blast of cinnamon and a – wow – sensation. There was a good spicy kick with sharp lemon and ginger bursts throughout the dish.
Did you enjoy the food? – asked the waitress as she began clearing the table.
With a grand Greek meal planned for later today at one of our favourite venues in Plaka, Curry #2 of this trip had to be comparatively modest. 
After a leisurely morning, though Marg might suggest that her step count and coffee intake may prove otherwise, we left our apartment, a matter of metres from 
Entering the Curry Cafe, who should be sitting, middle table, just inside the door?
Yes, it’s only two Meatballs and a hard-boiled Egg, but when encountered, it has to be considered.
The Meatballs were cut into four. Later, even these 
Adding the Interesting parts of the Salad provided another dimension. Further variations in Texture, and the inevitable question: why do Tomatoes not taste this good back home?
I’ll just have a Samosa – an announcement made so often in this scenario. Somehow, Marg always manages to make a meal. She did have her own Salad/Raita, plus purloined Bread to hand. 
It is fifty years since Hector first set foot in this city, and just for one day. This year, five nights in 
Marg and Hector had a 14.00 rendezvous with Steve, who is also here to enjoy the many delights of 
As expected, there had been a price increase since 2024, a whole 20%, main courses now cost a whopping €6.00! As 
The TV was showing yet another movie from the Indian Subcontinent: endless singing and dancing, no cavorting. Hang on, Hector, that background looks familiar. Behold, Goredale Scar, the gorge adjacent to Malham Cove, 
A basket arrived with two Roti, the Keema Naan would arrive much later. How this Bread comes under the moniker – Roti – I know not. 
Topped with Coriander Stems, what a mass of Mince and Potato. The Oil was separating towards the periphery. Marg insisted that I sample it. 
tempted. Marg:
A Ginger Strip and a modest sprinkling of Coriander topped the mass of Meat and Minimal Masala. Again, the Oil was collecting around the Curry. I estimated that the Meat count was into double figures, and the pieces were 
not small. 
Ginger Strips topped the karahi-ful of mostly Vegetable Mash. The Potato pieces stood out. I had to start with borrowed Bread, else I would have been watching my karahi go cold.
I started with the Aubergine, as soft as many hate it, there was enough Flavour emanating from this Vegetable to justify its inclusion. The Cauliflower too was well on the soft side, but giving off its own distinctive Flavour, plus the Spices from the Masala Mash, things were becoming interesting.
It was Marg who spotted the open day at Gurdwara Guru Granth Sahib (37 Albert Drive, Glasgow G41 2 PE). Initially, she assumed it was the Gurdwara in Kelvingrove, however, for 
We were scheduled to arrive at the Gurdwara at 11.30. In addition to a tour of the building, the primary reason for the visit was the hands-on Chapatti demonstration. As has been featured previously in these pages, Hector can make a fine dough, but when it comes to cooking Chapatti/Paratha/Naan, the outcome leaves a lot to be desired. Actually, the outcome ain’t desirable at all. 
This was our second visit to a Gurdwara, having visited 
A lady led us to the kitchen. We assembled around a large hotplate whilst she got to work. White Chapatti Flour and water, no more, though the addition of Salt and Oil was approved. A second lady did the dough stretching.
The outcome was almost competent, but the Chapattis being cooked today were still brown. Not Wholemeal Flour, but far from the light, thin, traditional Chapattis still served in 
Invented, as all religions are, some five centuries ago, this commentator shall describe Sikhism as a blend of Hinduism, Islam and Socialism. Hector doesn’t do religion, and whilst admiring some, often questions the splendor of the architecture.
Now after noon, the array of food on offer had expanded. Somehow, the Hector accepted an extra spoonful of Rice, to go along with the Chapatti. The serving lady must have been from mainland Europe.
Raita, Daal and a Mixed Vegetable Curry occupied one half of the tray. To complement the Plain Rice, I took some Sweet Rice, plus the aforementioned Sweet. A bowl of Spiced Apple was an optional extra, on it went. I sat with the ladies, all the other men were on the far side of the room.
Rice and Bread, it became a matter of eating Curry how I was brought up, and then alternating with a dipping fest. Cumin in the Rice enhanced the Flavour here, so I began with a combination of Rice and Daal. At first glimpse, I had hoped the Daal was – Makhani, alas, a much simpler affair. A Chana Daal, in a Shorva, and giving off a surprising level of Spice, a – wee kick – here.
Hector and Marg find themselves in Birmingham, primarily to see Jon Anderson (Yes, Jon & Vangelis), accompanied by The Band Geeks, a Yes tribute band he considered to be so good, he joined them. Our visit to Symphony Hall is related below, as ever, there had to be Curry afore.
It is ten years since Hector last set foot in Birmingham. Four venues have been reviewed in the formative years of 
The first customers of the day, we had a choice of tables. The brighter area nearer the window felt like the better option. Marg was immediately impressed by the décor, certainly unique.
Our lady hostess brought the menu. Desi Karahi – Lamb On the Bone (Full) (£37.50) was quickly agreed at a – medium-plus – Spice Level. Marg raised an eyebrow, but she should know by now, unless one asks for something silly, a Curry is not going to cause discomfort.
The menu suggested a thirty minute wait for a Desi Karahi. Being the only customers, there was no surprise when our food arrived after twenty.
Sliced Bullet Chillies, Ginger Strips, and Coriander, topped the kilo. A mountain of Meat, but we had starved ourselves in preparation for the moment.
On serving, the abundance of further Bullet Chillies cut lengthways, became apparent. I assured Marg that these do not have a kick, but still, the majority would 
Minimal Masala, clearly Tomato-based, some Meat Pulp was in there too. The lack of Oil on the base of the karahi was noted. However, once my first helping was secured, there was no escape. One needs Oil, therein lies so much Flavour.
In 2008, Jon had to leave Yes because of throat problems. All down to dry ice, but that was diagnosed years later. Why he never returned remains an unknown to this commentator. Never the most powerful vocalist, compared to say Ronnie James Dio (Rainbow, Black Sabbath, Dio), his style is his own. Unique, for once is appropriate. It was clear from the off this evening, his voice was fine, and with daily gaps in the touring schedule, recovery time built in.
The Band Geeks, from 
always got away from Steve, as it literally did once on
Awaken (Going For The One) kicked off the second set, the piano intro, almost a call to prayer. This album, I purchased on the day of its release in 1977, quickly recorded, it was then played on a portable cassette player as the sun set in the Campsies. Hector was guarding a Roman Fort, the set for the BBC’s – The Eagle of The Ninth. The midges must have loved it, they left me alone.
Back to the tried and tested. One could walk from Antwerpen Centraal to
Negotiating my way through the throng of masked chaps on bikes to access the rear of this humble Curry Cafe, I believe there was a nod of recognition from Mein Host. The fourth visit, I keep coming back. The food here is nothing outstanding, just simple, honest fayre at attractive prices.
It 
Chatny? – asked Mein Host as he pointed to the Raita (0.50) on the menu.
Shorva-esque Masala with the red-oily sheen, I have come to like this. Strands of Herb, Coriander assumed, had been cooked in. There was no aroma of Citrus, or Flavour when the Naan was first dipped. Bisto, can be a common Flavour evoked in such a Shorva when packet Spices are involved. This was 
How do I always manage to leave the more chewy pieces of Meat to the end game? Do they hide on the plate?
The five venues reviewed on this trip have featured previously in
Not every Buffet is like the Salad Bar at Pizza Hut, one hopes. Still, the customer cannot tell how long the food has been on display, how many times it has been reheated, and how many of the unwashed have stuck their fingers in it.
My flight home is in two days, time enough to recover from any adverse condition, not that Indo/Pak food ever affects me in that way, unlike a Pizza Hut – Salad Bar which guarantees a disrupted sleep, and a series of short walks.
There was no Bread in the tureen when I started my trawl, a pity, because freshly made Naan arrived soon after I had committed to Vegetable Rice. No Lamb Curry until the evening, I was advised, unless … and no Kofta which was a feature of their publicity seen afore.
Hector, why? I have long established that one cannot do a Curry justice by overloading on Starters. But there was Seekh Kebab, albeit the Chicken variety. And no way had the Vegetable Pakora come from the Cumbernauld (Scotland) factory, one assumed.
Seekh Kebab
With a thick batter covering, too much Gram Flour, it was difficult to ascertain which Vegetables were present. 
Saag/Palak
Mixed Veggies
The Thick, blended Masala again looked the part. However, there was no Citrus aroma being emitted, no Citrus Flavour, hence no sense of this being a Desi Qorma.