Noon on a Saturday, how many of Hector’s Recommended Curry Houses are open north of the river? When Marg realised that we were heading to Mother India’s Cafe (1355 Argyle St, Glasgow, G3 8AD) she was on board, no way would she miss the opperchancity to have her favourite Butter Chicken (£6.00). Maggie was making her inaugural visit, for Clive, his third. Hector knows these things, a well known and reliable Curry Blog records all.
Maggie considered Butter Chicken, but when two Dishes were suggested, she jumped at Fish Pakora (£5.20) and Methi Keema Mutter (£5.95). Both Maggie and Marg would have Basmati Rice (£2.20), the Lemon Rice with Nuts has evidently been dropped from the Menu, else the Specials have yet to be restored.
Clive would have the Methi Keema Mutter also, along with Lamb Karahi (£6.20) and a Garlic Nan (£2.15). Hector’s choice was as predictable as ever: Machi Masala (£5.80) and Lamb Saag (£6.20) with a Paratha (£2.15). Litre bottles of both Still and Sparkling Water (£4.15) completed the Order. Having to pay for water without bubbles always riles, especially in Scotland.
At Mother India’s Cafe, the Tapas Portions tend to arrive when each individual Dish is ready. It was therefore a welcomed surprise when the Fish Pakora arrived first, as a Starter should.
Fish Pakora
The five large pieces of Pakora still managed to look incidental on the plate which also had two dips and a Modest Salad.
Plenty of fish in there – Clive assured us. With only five pieces, none was crossing the table, one day Hector must sample this, will that mean foregoing the Fish Curry?
The Nan was a good size, and appeared to be light and fluffy. Marg challenged that the Paratha was so, closer to a Chapatti she thought. I had to point out the – spiral – and the layering. However, this Wholemeal Paratha was unusually – Dry. The Butter filling had been fully absorbed, and it may well have been cooked without adding more. I’ve had better Parathas.
Machi Masala
This Dish has evolved over the years, the Masala has certainly become more – orange but remains delightfully Thick and Minimal, enough to cover the Fish. The standard Topping of Ginger Strips was accompanied by a raw Tomato cut in half. Had it been cooked in, the Tomato might have offered more.
The taste of well-Seasoned Fish and a decent level of Spice, the comparatively dry Paratha provided a counterpoint. I could eat this every day, yet as I reached the end I realised that I wouldn’t wish any more than had been served. This Curry is remarkably rich.
Butter Chicken
This was different! The abundant Creamy Masala was there, however, the Walnuts and blobs of Cream topping each of the three largish pieces of Chicken was a work of art. Marg only used half of her Rice so the Masala proved to be far from excessive.
Marg explained to Maggie that what makes the Butter Chicken here so special is the – kick. Creamy Chicken Curry – yes – bland – no.
Methi Keema Mutter
Suitably Dry, there was no sign of surplus Oil collecting on the periphery, a healthy Curry.
Clive had his with Bread, Maggie with Rice, the Naan may well have been the better option. Clive cooks this at home regularly, Maggie described how she came to appreciate the presence of Hector’s favourite Herb. She always enjoyed Clive’s Keema Mutter, but when when the Methi was incorporated, the experience moved up a level. Both enjoyed their choice today.
Lamb Karahi
Sat in the metal pot, this Curry looked inviting. Clive sought confirmation that I had had this previously. I explained why I stay clear of it. Over the years, waitresses have insisted the Capsicum is already in, Chefs have been unable to remove the offending Ballast.
Clive tipped the contents of the pot onto his plate, the Capsicum count was almost acceptable, again Tomato had been added as a garnish. The five large pieces of Meat that I could count sat well in the attractive Masala. Another winner.
Lamb Saag
It looked a bit wet on top, it’s all about what lay below. Six large pieces of Meat, I had to halve each, this was substantially more than Tapas. The Masala was exactly how I like my Saag/Palak, Masala with Herbs, not a mass of Herb-mush.
Having eaten about half of the Paratha, I lost interest, that was enough. Marg’s leftover Rice became attractive. I too tipped the contents of the pot, but on top of the Rice. In doing so I revealed large strands of Fresh Spinach, imaginative, an excellent touch.
The Spice Level surprised, appreciably more than on recent visits. The powerful Flavours from the Herbs overcame the lingering – Fishiness – on the palate. Sultry, Earthy Flavours from the Herbs complemented the distinctive Meaty Lamb-taste, Umami!
Not to have this would mean missing out. One day I’ll have to sample the Lamb Chops (£8.00) and revisit the South Indian Ginger Lamb (£6.50).
Marg, whose time was limited, sneaked in a Coffee before the rest of us had finished.
Four happy diners. Next time, the screens will have gone and tables restored to their former position. It’s two more days until Scotland drops the majority of the Covid restrictions, but not all.
The Bill
£59.50 We had eaten well.
The Aftermath
Every member of the front of house staff thanked us as we departed. Always appreciated.
