Alighting at Partick, the intention was to cross the river by Subway for a Southside Curry. Alas, many others had the same idea. Unusually, The Famous had a home match at 15.00, on a Saturday, another – sad story – as it unfolded. Plan B was therefore jumping on a bus towards Kelvingrove and Chimes of India (914-916 Sauchiehall Street, Finnieston, Glasgow G3 7 TF).
13.30 was early for Hector. Vini, Mein Host, not seen since December, was standing mid-room in the otherwise empty restaurant. Unlike the – ambush – in the Oval Office yesterday, the welcome was a warm one, and the Hector was not wearing a suit.
I took my usual spot at the small window table in the corner. Vini brought all three menus, Drinks menu included. He talked me through the advantages of having the Lunchtime menu, smaller portions, but more variety. Hector was here for the customary: Desi Lamb on-the-bone (£12.95) and Mushrooms Rice (£3.90), from the main menu.
A giraffe (sic) of water was brought by the young waitress also on duty. Vini followed on with a Poppadom plus Mango Chutney and Spiced Onions, complimentary, of course.
Start off here, see how it goes – he announced as he placed the amuse bouche on the table.
The Chutney actually had pieces of Mango in it, normally it’s just the sauce which venues present. In my formative days of Curry eating, a mere six decades ago, Mother would present Mango Chutney. I would never touch the actual fruit content, couldn’t stand the hairy texture. Whatever caused that? Mango is probably my favourite fresh fruit. In Lagos, Nigeria, back in 1994, I established the true cost of fresh Mango. Boy are we being ripped off in the UK.
Matters Curry and Curry House were discussed. This is now the third year of Chimes of India. Business is still not what it could be, particularly mid-week. As of next month, Vini plans to open all day, seven days a week. When the construction across the street is completed, this area should recapture its West End charm. I assured Vini that I shall keep coming back here because Chimes of India has – something special – setting it aside from the Mainstream Curry Houses which are aplenty. Surely by now, everyone knows Lamb is in a different league when served – on-the-bone?
The Curry arrived first, served in a new style of dish. The waitress then brought the Mushroom Rice. How high was this piled?
One couldn’t have got more in the bowl. Fresh Mushrooms, lots of them, I would subsequently tell Vini of the horror of being served tinned Mushrooms recently at The Kashmir Restaurant, Bradford. He shook his head. A horrible moment shared.
There was a hint of Clove from the Rice, tasty. As ever, the Mushrooms were top quality.
You always source excellent Mushrooms – I advised Vini, just in case he didn’t know.
Desi Lamb on-the-bone
The Sucky Bone stood out from the other two in the serving. As always, the Masala oozed quality. The Oily sheen, the viscosity of the blended Masala, always impresses. The Meat count was into double figures, a lot of eating here with the abundant Rice still well short of the absurd Euro portions.
Given the different presentation, I probably retained more Masala for later than is my norm. This resulted in an unfortunate beginning where I registered the Seasoning as being well below the Chimes norm. Despite this, I did note that the Meat was giving off more than its own Flavour, the Spice was coming through.
The Spice Level was as the diner required. The added Green Chillies, cut lengthways, could be taken in as and when. A simple, but effective system.
When the remaining Rice was smothered with the retained Masala, the full Flavour of this Desi Curry was revealed. A Green Cardamom was set aside. Whole Spice, why are so many venues afraid to keep these in?
The Meat, Masala, the Spicy Rice and the Mushrooms, for me, the perfect combination. Something Special.
The Bill
£16.85
The Aftermath
The one Curry that I have not tried at Chimes of India is their Lamb Karahi (£12.95). Its description I find off-putting. Vini insists that in India, Capsicum is commonplace in Karahi. I showed him the rotating photos of my preferred Punjabi Karahi on the Curry-Heute – About – page. I rest my case. He offered to cook it without, however with the Big Onions also, not my kind of Karahi. I would then miss out on the Dish which keeps me coming back here.