There was almost no Curry-Heute, after the indulgences of the past week, even the Hector considered a break. Marg, declaring herself free for lunch – on a Saturday – was the motivation to try a new West End venue.
Chimes of India (914-916 Sauchiehall Street, Finnieston, Glasgow G3 7TF) appeared sometime last year, replacing Horn Please. Tapas explains why the Hector had never bothered with the previous incarnation, however, a proper menu at Chimes of India had caught the eye.
Vini, Mein Host, and his brother Sharma (Chef) are formerly of The Wee Curry Shop (Ashton Lane) which closed in 2020, the annus horribilis. The three Wee Curry Shops were originally offshoots of Mother India which is diagonally across the street from Chimes of India. Visited twice in 2010, the first weeks (one can tell) of Curry-Heute, the food in Ashton Lane impressed, the portion size did not. And where exactly was the food being prepared?
The pedigree of Chimes of India was of course unknown when Marg and Hector entered at 13.30. A large group had just assembled and occupied the space directly in front of the bar/counter. This limited the photo 
opperchancities. A young lady brought the menu, Chicken on one side and thankfully Fish and Lamb on the other. Desi Lamb (£11.95) available on-the-bone had to be tried. Strangely, Marg ignored the Methi Keema Peas (£11.95) in favour of Lamb Bhuna (£11.95). She did stick to her customary Chapatti (£1.50), whilst Hector would finally secure a Mushroom Rice (£3.80).
A 750ml bottle of Sparkling Water (£4.70) completed the Order.
How long since Hector last had Karahi Gosht? The description of the Lamb Karahi (£11.95) at Chimes of India was everything the Hector deplores, Ballast galore. We settled down for the wait with – Mainstream – very much now in mind. Abundance of peppers and onions – is not a feature of Karahi served in the favoured Punjabi Curry Cafes south of the river. Lamb Saag (£11.95) – with a dash of cream – sounds too close to abhorred Euro-version of this honourable Curry.
Chimes of India is an – Indian restaurant.
The waitress came over to ask if I was cold, she could put on the heater at my feet. The offer was appreciated, but declined. Meanwhile, the large group had given their Order, and also noted, the weans were well behaved throughout. The start of a perfect day?
The Chapatti was a modest example. Slightly risen, therefore two layers, and possibly with Wholemeal dominating,
Marg made short work of it. So much so, some of the Mushroom Rice crossed the table. The fresh mushrooms were marvellous. I would later watch the super-mario brothers deliver a box of lovely white and robust, fresh Mushrooms in addition to a sack of Onions etc. Lightly Spiced, I took enough Rice to match the quantity of Curry leaving some for the appreciative lady.
Lamb Bhuna
Three Ginger Strips and a threat of Coriander, topped the plateful of Curry, Meat protruding through the somewhat – red – Masala. Glasgow (sic) favourite hot curry – was printed on the – Lamb – side of the menu. A flavoursome thick sauce – was written on the other. Dry & Minimal – are the terms Hector hopes to see in any Curry. This Masala had an abundance such that Marg realised she needed Rice. I have seen Thicker Masalas.
The overall quantity of the Bhuna looked fair for the price, hopefully gone is the skimpiness of Ashton Lane. A Soupçon of the Masala was sampled, fine, 
Hector was already having a more intense experience. A whole Green Cardamom was revealed, Whole Spice, always a plus. Marg devoured the lot in no time at all:
A very rich and full of flavour dish with tender lamb. Strips of ginger and a spoonful of Mushroom Rice added to the experience.
A spoonful?
Desi Lamb (on-the-bone)
The large, split, Finger Chilli added a bit of menace to the presentation. Showing respect to the diner, there was the choice: cut it up, or set it aside. No prizes for guessing the outcome today. A prominent bone differentiated this Curry from the Bhuna. Otherwise, the Masala seemed similar to the Bhuna, darker perhaps, but with a similar consistency. The Meat count reached double figures as the Curry was arranged over the Mushroom Rice, two bones. In Hector’s mind, – Mainstream – was still competing with – Desi – and – on-the-bone.
The quality of the Meat immediately impressed, this was out of the top drawer. The most Tender of Lamb, and as progress was made, full of Flavour, beautiful.
There was a decent – kick – initially. In time this grew as the pieces of Chilli did the trick. Seasoning was noted initially as being – well pitched – but revised upwards in the following minutes. Spot on – became the verdict, Seasoned a la Hector. This had the makings of a – reyt proper Curry.
This is damn good – was declared, whilst Marg responded with a – lovely – with regards to her Bhuna.
Lamb on-the-bone adds so much more Flavour to a Curry. A red, pod-like solid was encountered and set aside. What was this?
Clove – began to emerge, there was a sense of familiarity developing on the palate.
Curry with its own distinctive Flavour, few Houses can produce a Curry with this intensity of Flavour. Too many venues fail to rise above – Mainstream, this Curry was getting better and better with every mouthful. The complexity of Flavours was astonishing, the – Wow! – moment coincided with a realisation, Kabana! It was as if Rizwan had come up from Manchester for the day. The Curryspondents will appreciate that this is praise of the highest order.
Wonderful! – I said to the lady as she cleared some of the table. The Hector was holding on to the mysterious pod. Despite Mein Host having smiled in acknowledgement earlier when he saw me take photos, I had kept my powder dry. Time to reveal – Curry-Heute. With the large group now being served their food, I bided my time. Marg had a further comment:
Mention the lady serving (who) was very pleasant.
It was Vini, Mein Host, who brought – The Bill. I asked about the red item left on my plate.
Cardamom – was Vini’s first guess.
I’ve seen red and green, but never red.
Vini theorised that a Black Cardamom may have been reduced to this.
The Bill
£33.90
The Aftermath
Star Anise! – was the proclamation after Vini consulted the kitchen.
Of course, but just how large was the whole?
The Calling Card was presented, a brief outline of Curry-Heute ensued. The Hector was interested in establishing how this Outstanding Curry came to be. Who were these chaps? All was revealed.
Vini told us that they cook in small batches, when it’s gone, it’s gone. So get here early! The Desi Lamb, Desi Chicken and Butter Chicken are their signature dishes. Next time Marg may have something to say on the Butter Chicken, if she once again gets past the Methi Keema Mutter!
I told Vini that I write oft – there’s no such thing as a Chicken Curry.
Fish or Lamb, he got it.
Complimentary drinks were offered, but gracefully declined. Hector feels that such privileges have to be earned:
Next time, if you remember me.
Hector was in a happy place, and little did he know how good the afternoon would become. Between delivery chaps and serving the group, Vini managed to fetch his brother from the kitchen.
Curry-Heute is about exploring new venues in addition to celebrating the wonders already discovered. In time, Chimes of India may well progress up the column on the right to – Glasgow’s Top Rated. As will be revealed in the near future, this may take longer than when I normally champion a new venue. For Hector, Chimes of India may prove to be a one trick pony, however when a Desi Curry is that good, how does one forego this level of pleasure?
Having settled down to watch the match being played across the river on the trusty Oppo, I described the previous hour to The Company. Prof Graham took note, a few hours later:
Wife wanted a carry out so I suggested Chimes. I had Desi Lamb-bone, she Butter Chicken. Wow – do authentic, great shout.
I had advised Vini that having written it, hopefully – they will come.
As it happened, even before. So it goes.
2024 Menu
