Chilli Thrill (35 High St, Glasgow G1 1LX) at Glasgow Cross advertises itself as being in the Merchant City. Had it been on the other side of High St. it would have been classed as being in Glasgow’s East End in Curry-Heute. It was during an attempt to expand the East End coverage that I first came across Chilli Thrill en route to Bombay – Bad Boy. Neither venue was open, Bombay – Bad Boy’s electronic sign says 17.00 opening, a staff member had told me otherwise. I phoned Chilli Thrill to ask why a Curry Cafe/Takeaway which claims to open at noon was not open after 16.00. Apparently a key member of staff is not available, and so currently it has an evening opening time. 04.00 closing? I hope to test this some time.
What Hector was doing this far east of the City Centre on a Saturday night will have to be explained. Marg made the mistake (?) yesterday of saying she would go for a Curry with Hector – today. Other things then took priority, so when we eventually met up, I held Marg to it: Hector’s Curry Rule – came into vogue.
Primarily a Takeaway, Chilli Thrill has but a few small tables and a shelf at which one can eat. Unique Mughal Cooking Style – it says above the door. A new source of Afghani/Pakistani cooking in Glasgow is going to attract Hector.
On entering, my attention was drawn to one very familiar chap, it was Dimitri who until 2014, was Mein Host at – Zorba Mediterranean Taverna – the Greek Restaurant formerly a few doors down. Obsession of India presently occupies these premises, there’s a review worth reading. Dimitri is now in business with Khalid, owner and Chef, whom Hector was about to meet. Hector was here for the Lamb Karahi (£8.50), well what else? There was an acceptance that the Karahi here was not going 
to be anywhere near as impressive as yesterday’s at Rustom Restaurant (Edinburgh), unless there was somehting else – magical – about to be served. A Plain Paratha (£2.50) completed the Order, no Drinks, and nothing for Marg. The chap serving at the counter enquired about Spice Level. Spicy – was agreed. I also asked for the Paratha to be Flaky, not Crispy. Soft – was his reply.
The Bill
£10.50. It seemed sensible to pay upfront. We’re back in the land appropriate to Hector’s budget.
On giving Dimitiri the Calling Card, he told me that I would know more about Curry than he would, this was repeated more than once during the visit. Hector was here for the experience, but first the Facilities had to be visited. This involved a walk through the kitchen and a short wait whilst they became free. Dimitri was my guide, the photo opperchancity was not missed, Chef Khalid was captured at work. The Bread Chef was very keen to have his photo taken, quite a hoot, he features again in this Blog. The Main chap behind the counter was not missing out either. Lots of photos, where’s my Curry?
When a paper bag and a plastic container were set before me, the heart sank. Surely not. Dimitri was on hand, a plate was provided, and a plastic spoon.
The – Paratha – was huge, sadly it was not a Paratha. A Paratha should have – Layering, be Soft and Flaky, and show evidence of the – Swirl – a result of the folding of the dough. This was a Big Chapatti. It was hot, fresh, it would do the job.
Lamb Karahi
I emptied the entire contents of the Takeaway container onto the plate. What lay before me amused. In what way was this a – Karahi? Then again, in what way was it not? Mental comparisons with my favourite Glasgow venues were inevitable, however, the magnificence of yesterday’s at Rustom Restaurant was foremost in the mind. It was inevitable that this Curry could never compete.
The Masala was seriously Thick and Tomato-based. There was a lot of it. Fresh Coriander was accompanied by sliced large Green Chillies, I mixed these in. This was quite a plateful, a few pieces of Meat from the end I thought I might be defeated, Hector soldiered on.
The Spice hit hard, the Flavour was not complex, this was a simple creation. I wondered how this Curry differed from the Lamb Desi Style (£8.00). Here was a Curry that was doing its job, little more. I had not tasted anything to make me rush back.
The Aftermath
Did you like the patter? – I thought I heard the Bread Chef ask. Marg interjected – he said Paratha.
Having already told Dimitri that my Paratha was more a Chapatti, I wasn’t going back there again. He is a Happy Chap, indeed all of the staff were very welcoming. We assembled for the photo, Chef Khalid went out of his way to tell me to give him a day’s notice and he will prepare – something special – for me. I suspect he may feel he is not being tested cooking the – Mainstream.
The Glasgow Real Ale Festival – G-RAF – is being held on June 20 – 22. Hector will be working at it once again. Chilli Thrill will be a very convenient venue to visit. I shall be in touch with Khalid, and its always a pleasure to meet with Dimitri.
