The middle four days of Hector’s Big Birthday Trip sees a return to Portland OR. Curry was had here twice back in 2018, Indian Grill survives, Tandoori Indian Kitchen has gone. Research suggested that Mezbaan Mahal (710 SW 2nd Ave SIUIT -1, Portland, OR 97204 USA) in Downtown Portland might offer fayre in Hector’s preferred style. The description for Goat Korma ($19.99) raised the possibility of securing the much lauded – Desi – version of this Curry prepared for grand occasions, as opposed to the Curry for weans that prevails across many continents.
With no breakfast as part of our hotel deal, Dr. Stan was once again happy to accompany. Entering the pukka establishment at 12.00, only two diners were present, completing their meal in this decidedly spacious venue.
Prominently displayed on a somewhat crude hand written poster was Portland’s equivalent of Manchester’s – Rice & Three. Portland OR is a long way from Manchester (England).
To what extent Curry connects the two was about to be established.
Dr. Stan has generally done well by having Buffet in US Curry Houses. Lunch Meal ($16.99) provided three choices from the six prepared Dishes on display: Paneer Masala, Goat Curry on-the-bone, Butter Chicken, Baingan (Eggplant) Curry, Daal Makhani and Lamb Curry. Had this been Buffet, much damage could have ben done to the Goat Curry on-the-bone, alas, that is not the system at Mezbaan Mahal.
I sat at the table, studying the a la carte menu whilst Dr. Stan went up for his Lunch Meal. When he returned with a Thali, we were both taken aback.
Not as much Curry as one would secure in Manchester at say, Kabana, then. The Thali consisted of eight elements, the Curry seemed less significant in the array presented. Value for money, no need to challenge that, the Hector was happy to go a la carte.
Meanwhile, Dr. Stan tackled his two pieces of Vegetable Pakora before addressing his choices of: Goat Curry, Lamb Curry and Eggplant Curry. With a piece of Poppadom, a half Naan plus Rice to accompany, again, the ratio of Curry to Sundries seemed out of balance. Then there was the solitary Gulab Jamun to wash it all down. Additionally, the waitress drew Dr. Stan’s attention to the Dips that were included in his package deal.
There was little doubt that Dr. Stan was enjoying his meal. The Eggplant Curry was immediately remarked upon the best of the three. A taste of – closer to home – one might conclude. Dr. Stan:
I had Lamb, Goat on-the-bone, and Eggplant, the meat was tender but only lightly spiced. However, the aubergine was full of flavour and spicy.
Whilst The Good Doctor was taking care of his Thali, the Hector had been up at the counter negotiating. The waitress spoke English, the mature lady less so. I established the two types of Korma that exist and asked if their Goat Korma was in the – Punjabi, Desi-style – or in the Mainstream – Creamy-Coconut.
The waitress listened then concluded I desired the Mainstream.
That is exactly what I have not asked for.
Why she not rissen?
Not sweet, not creamy, not coconut.
In the end, Goat Korma on-the-bone, Spicy – was agreed, but only after the lady had assumed – Chicken. To this I added Naan Bread ($2.89).
Dr. Stan was well through his meal before Hector’s a la carte Curry was brought to the table.
Having surprised myself at the quantity of food eaten in the last two visits to Chili’s South Indian Cuisine (Seattle WA), in terms of both Rice and Malabar Parotta, today, I knew I would not manage all that was set before me.
The portion of Basmati would probably have done. There was no mention that Rice was inclusive. Cumin Seeds in the Rice impressed. The Naan, served in quarters, was risen, slightly blistered, but not puffy. Too thick I concluded.
Not for the first time, I would manage around half of the Naan.
Goat Korma on-the-bone
There was but the slightest whiff of Coconut as the karahi was placed on the table. One could see a degree of Creaminess in the Masala, but this most certainly was not the feared version of Korma. Not as yellow as today’s t-shirt, hopes remained high.
The sprinkling of Coriander atop was complemented by the large pieces of Goat Meat protruding though the blended Masala. Nine large pieces of Meat were arranged on the Basmati, even allowing for the Bone content, plenty to eat here. No skimping.
The first dip of Naan into the retained Masala, – wtf?
Not since Divine Dosa and Biryani (Las Vegas NV) have I tasted this peculiarity, a contaminant, which dominates a Masala such that anything else is masked. That Curry was at the hands of a Nepalese Chef. Bangladeshi Chefs are known to add one particular ingredient to a Curry which we – Punjabi Curry Lovers – find abhorrent – Cabbage. If it wasn’t Cabbage, then it’s a Spice which simply does not belong. Blended Capsicum?
The palate had to adjust to the unwelcome combination of Spices and whatever. I ordered it, I’ll have to eat it, it’s my dinner.
Sliced Green Chillies in the Masala boosted the Spice Level. The Seasoning was way below what the Hector looks for in a Curry. The Goat saved the day.
The softest of Meat, and impressive given that Goat can be more chewy than Lamb. It was from the Meat that the pleasant Flavours emerged, and from here, more Seasoning also. Meat that gives of Flavour, not something that can be taken for granted, Umami.
The waitress came over to ask the customary question.
It’s OK – was the damning reply. The Hector does not seek – OK Curry.
I think you put Cabbage in the Masala – I proffered.
This was denied.
Some Spices.
Which?
End of conversation. If she didn’t know the answer to that question, then what else was unknown?
Not finishing the Rice and Naan was a given, not finishing the Masala was a rarity in the history of Curry-Heute.
The Bill
$27.12 (£20.34) This price includes added tax, and the seemingly compulsory tip.
Dr. Stan paid for his own.
The Aftermath
The Calling Card was presented.
2026 Menu
Day #4 of 
We arrived this Sunday lunchtime at 13.00. Unlike 
Today for Hector – Kerala Goat (Bone-in) ($22.99). As with all Curry at 
Today, I took better care with the management at the start. The Rice was spread across the 
I noted later that they are on sale from the fridge-freezer. Are those served in house from the same source? If so, how does one reheat them to this level of excellence, Hector’s feeble efforts at Bread making/reheating are described in 
I counted eight pieces of Goat as I carefully arranged the Meat on top of the Rice. Even allowing for the Bone content, enough eating here. With Goat, one does not appear to get Sucky Bones as one does with Lamb. Not that the Hector is currently missing Lamb.
After 
The same Masala, presentation, with a Spice Level a tad lower than the above Curry, and of course, boneless Lamb instead of Goat. Apart from that, a similar experience. Whilst the Hector decanted all of the Goat to leave enough Masala for his dipping frenzy, Dr. Stan left Lamb and Masala for phase #2 of his meal.
Although we said next to nothing whilst we ate, our pleasure was communicated. We have had numerous Curry experiences together, we both recognise top quality when set before us. 
There was the matter of payment. Given the ongoing mutual appreciation and promotion of 
Seattle WA
On Hector’s extensive travels, return visits are rare, 
It is two years to the day since
The window table was allocated, full view of the empty restaurant although more would come. A Friday lunchtime, why were the students at the nearby university not queueing to get in? As far back as 1974, Neil and Hector were known to wear suits to classes such that 
could be enjoyed at Akbar (Glasgow, 
Lots of catching up, then time to order food. Chettinadu 
For Hector, a Spice Level of – 4 – on a scale of – 1 to 5 – was agreed. For Dr. Stan, four was deemed too much, three too little, – 3.5 – was the compromise. Why is this not a universal discussion?
Enough Rice, and in the true spirit of European Curry Houses, Anila would offer more. The pair of Parotta looked simply wonderful. Light in colour, layered, flaky, buttery not greasy, – The King of Bread – has ben applied oft in these pages. These Parotta were wonderful. Two? Usually the Hector has to eke out one, and there was Rice.
Fish, Tilapia clearly stated, sat in a Shorva accompanied by pieces of Potato. The humble Tuber often completes a Curry. The Fish had retained its integrity during cooking but flaked easily with the fork.
The Red Chillies sat at the edge of the plate. Menacing, to those who appreciate their presence, best not consumed, but the sign of an efficacious Chettinad. From these, the guaranteed smokiness is obtained, and a – kick. I know, I have eaten them. Better set aside, as The Good Doctor instinctively displayed.
Excellent Curry which was just right for me. Well spiced, with an excellent flavour, tender lamb. The Parotta were delicious, especially when had fresh and hot.
It could have been a fantastic day, however, one highlight was a given, the visit to
On noting the water jug on the counter was empty, Amjad’s assistant took it away to refill. The glasses were also washed, and all brought to the table. 
Ten pieces of well-fired Pakora served in a polystyrene tray. Pakora doesn’t merit a plate then, else whoever reheated it was not aware it was staying in house. Marg did not add the accompanying Red Dip, the fear of it being too Spicy. With her back to the counter, Marg could not see the multiple pots of Raita she could have asked for. Marg ate eight pieces before having a break.
What are these seeds?
The Naan blew me away. Whole, risen, puffy – are three of the parameters established in 
Three Sucky Bones stood out in the mass of Meat. Well into double figures, lots to eat here. The Masala may be thinner than is served in some Curry Houses, fear not, it packs so much Flavour, the Texture can be excused. Indeed, if that is a necessary consideration.
Hector does not rush to visit Nepalese restaurants, too many disappointments. The last encounter at 
Lord Clive and Lady Maggie of 
A waitress brought the menu, this proved to be the Lunch Menu (below), no Goat Curry. My fellow diners were happy to select two courses 
A welcome drink was presented, a simple touch, gets everyone onside. I had to ask – sweet pea flower – we were informed by the chap I took to be Mein Host. The staff were proving to be a delight. 
Befitting a Birthday dinner, the presentation was a far cry from Hector’s favourite Glasgow-Southside Curry Cafes. Four Haggis balls sat on a platter with a complex garnish – Arran Mustard, Whiskey Mayonnaise (not Scotch then) and a side of Peppercorn Sauce. Marg offered me one, but with only four, I felt there was little to spare. Anyway, Haggis tastes like – Haggis, a Dish not served often enough at home. Marg:
When I see a bowl as empty as this, I wonder what might have been. Would a la carte have commanded more? Still, there was enough here to keep Clive amused for some time. Clive:
Yes, Maggie is just back from Japan. A small portion of Chicken in Batter, not dissimilar to Pakora one might argue.
The table cleared, there was but a short wait for the main courses. 
I shall always prefer Curry and Rice to be served separately. A half plate of each, a manageable amount of Rice, but a slightly disappointing volume of Curry. Rice & Bread, the two small pieces of peely-wally Naan should suffice. The Poppadoms were sent across the table to Clive who felt he required a shovel for his meal. 
Dark, and decidedly Thick for a Nepalese Masala, this Curry looked superior to what was feared. The first dip of Naan into the Masala took me by surprise. A South Indian, Peppery, slightly Smoky, Flavour came across. This I simply had not considered as a possibility at the point of ordering. On mixing the Masala with the Rice, I found the Basmati to be firm, a couple more minutes of cooking required here. Plain Basmati, so what happened to the wonderfully described – Pilaf – the menu had promised? 
Having mixed in the Coriander Leaves and the Ginger Strips, these came into play late on in the eating. Curry Leaves were set aside.
Very similar in appearance to the Goat Curry, slices of Garlic mixed through the Masala was the clear difference. The same accompaniments, and again, where was the – Pilaf? Having sampled a Soupçon of the Masala, this did taste markedly different to the Goat Curry, definitely Sweeter. Marg:
The Himalayan Lamb arrived with rice, a small naan & poppadom. The lamb was very tender and the sauce was full of flavour with a slight sweet taste. The rice only had a few raisins, but I was expecting bay leaves, cloves, cardamom, almond, cashew, saffron. Overall, a very pleasant dish.
I still don’t know what the following two Dishes are doing in 
Pan-fried Chicken served in a sauce with Onions, Tomatoes and 
As with the previous creation, the sort of thing the Hector could knock out in ten minutes. Chicken and Rice, preparing a Curry takes much more time and skill. Maggie: Presentation was thoughtful, good portion size. Chicken was moist.
Moments later, Chef Rabi came from the kitchen, after ten minutes talking – Curry, there was the mandatory photo.
Chef is a farmer – was Maggie’s observation. 
Everyone, except Dr. John, knows that 
As Howard was finishing his epic speech, the
And – hot & fresh – it remained. The number of people who complemented these features confirmed that this was related not just an act of politeness. As for the Chapli, their moniker was 
Throughout all this, the Hector, ably assisted by Obadiah Poundage, ensured that the next box of Pizza was readied as the one above was emptied. 
There was cake, courtesy of Wendy, and a cushion, created by her daughter Margery. 
The Man From Bradford is in Ayr. Residing here for a few days is better value than a hotel in Glasgow, he insists. 
This meant that Marg, Hector and Dr. Stan could once again visit 
Having sampled the Chef’s Authentic Dishes on 
With my back to the kitchen, I could not observe the activity through the large window which divides the room. Instead, I wondered who the solo chap was at the farthest away table, and what was he having? 
Whilst the Plain Naan was served whole, had risen and was decidedly puffy, the Coriander Naan had everything: the perfect teardrop, pointy tip, and a mass of foliage. I had suggested to Dr. Stan that we could share a Naan, this offer was eventually withdrawn. Marg had a strip, the Hector managed the rest. Eating almost a whole Naan? A combination of starving oneself all day and the Bread being a manageable size. That Marg came in search of more Bread was due to having finished her Roti. Again served whole, round and well-fired, not the smallest Roti ever seen. And Marg had breakfast already.
The large piece of 
A small karahi, footery, but still it was deemed there was little point decanting to the plate. The Meat count of six decent sized pieces may not be accurate. Achari is all about the Pickle, and this Curry had the required distinctive Flavour. Well Seasoned, with an above average Spice Level, in terms of Flavour, there was nothing here not to like. However, the offending piece of 
The Lamb gone, the proportion of Onion to Masala was unfavourable. In 
The Curry-Heute Campaign
I chose Vegetable Patiya for the first time. Very red in colour and could see cauliflower, peas, carrots & potatoes in the sauce. Very sweet in flavour and although I enjoyed the vegetables I found it thin and not very filling. Finished my Tandoori Roti and ended up having some of the Coriander Naan and the plain naan on the table.
This is the third review of Rara Gosht in these pages, fourth technically. A Thick Masala in appearance due to the Keema, little attention was paid as to what the protruding green bits may have been. Ricky was first to comment.
The Bill
Hector has a 
The shutters were still down as Marg drove past Yadgar just before 14.00, in search of a parking place. Chef too was arriving and greeted us accordingly. Shafiq informed us that he had been here since 13.00. 
The ready-cooked food on display had surely something for everyone. 
Marg, afraid of filling herself up to soon, received four of the ten pieces of Pakora. 
No sooner had I started than I had to stop. The curse of over enthusiasm. The Fish Pakora could have been hotter on its arrival, my enforced hiatus did not help matters.
Beneath the Ginger Strips and Coriander, the Cauliflower seemed to be on one side of the plate, the Potatoes on the other. New Potatoes was the conclusion, small, skins on. Usually, I celebrate the extent to which the Potatoes have absorbed the Flavours of all that surrounds, today, a different revelation. I started with the Cauliflower.
Gosh! Wow! The full – 
Chicken Mince, Potato and Peas, topped with Coriander and Ginger Strips, note the absence of peripheral Oil, actually, unnecessary liquid of any sort. This was the very definition of a – Dry Curry. I watched Marg isolate the sliced Green Chillies, no chances being taken. 
Arrived at the opening time of 2pm and chose our table. The Chicken Keema Aloo Mutter looked very appetising and we were served a fresh salad as a starter.
One may think the end of the meal was approaching, this, however, is
Caramelised Carrot in Rice Pudding plus home-made Yoghurt, it was suggested that we combine them. A mixture of – sweet & sour. This suited the Hector palate, Marg stuck to the – sweet.
This evening, Howard and Hector went to see Alabama Shoegaze band – Sister Ray Davies – at Glasgow’s Classic Grand, a venue more infamous for the movies shown there back in the day. Of course there was 
Last year, on 
Mariusz Dud
With essentially the same addess, I had assumed that 
Three ladies were the only other customers during my visit. They departed permitting a better range of photos of the interior. An informal setting has been retained. Even with the 
After last weeks Soupy Chettinad at nearby 
The young waitress took the Order, no sign of Sijin, Mein Host, whom I have now not seen for many a year. 
Flaky layered flatbread made from Indian white flour – was the description given on a previous 
One whole Green Chilli, just in case, and a mass of possibly the Thickest Masala served in this city. Don’t let the Coconut Topping be off-putting, this is no Kiddies Korma. Curry Leaves protruded from the Masala, whole Black Peppercorns would reveal themselves. 
The replacement Parotta was decidedly softer, but still not the correct Flour, and this one was far too greasy. Buttery is expected, this was beyond that, comparable to my own feeble efforts in making Parotta from scratch.
The Aftermath
The lack of footfall in Union Street could finish them. W
On the next block south of Union Street lies the Classic Grand. Only eight in the queue at 18.45 for the 19.00 door opening. So few queuing, but who ever wanted to be seen queueing outside the Classic Grand?
Hector took a spot at the front, Howard was on his way. As for Chapterhouse, I have listened to some of their material, not as – Spacy – as Sister Ray Davies. 
A five piece, so three guitars plus bass. Howard had advised that Chapterhouse would play all of 
As the number of Afghan restaurants in Glasgow grows,
Khyber Sheenwari (61 Bridge Street Glasgow G5 9JB) opened towards the end of 2025, in the premises previously occupied by 
Being a Monday, Marg was accompanying once more, Keema Aloo (£7.99) surely had her name on it. Alas, whilst the Hector recorded the menu, Marg declared it to be a Salad Day: Greek Salad (£4.99) plus Lamb Samosa (£3.99) – 4pcs.
Ta
The waitress brought a Salad and two Dips. Marg asked if this was her Greek Salad. With no Feta, clearly not, this was the inclusive accompaniment, for the Samosa, one assumes. 
When the Greek Salad arrived, the presence of Lime wedges puzzled. Somehow, the greenery in the complimentary Salad ended up being mixed in with the Greek. Marg cannot have too much Salad.
Four, as promised, tiny. Great for sharing I suppose, not going to spoil the appetite here. The shot of the interior did not reveal much Meat, however, Marg was satisfied:
Indeed, we had amassed quite a feast on the table. And as Monday lunch is always on me, the prices were making the Hector feel good.
The Plain Naan was served whole. Despite the central perforations, the Bread had suitably risen, particularly towards the perimeter. A bit peely-wally in appearance there was the beginning of burnt blisters. The darker hue brought Wholemeal Flour to mind, fortunately if present, not intrusive. A decent Naan, I managed about half.
The size of the bone had me gobsmacked. At this price I expected the small Lamb Shank one sees in Farmfoods, this was the real deal. 
The Spice Level would never grow above moderate, except when the Bullet Chillies were introduced. The Seasoning had me won, Earthy Flavours as opposed to the Cinnamon dominant versions I have come to expect, I could have just stayed here with – ma broth. 
A wander to the rear of the premises revealed 
