The ritual Monday Curry in Glasgow was cancelled, maybe a break was required, or something else was afoot. On Sunday, Curryspondent Martyn made Hector aware of a Takeaway in Glasgow’s West End, or thereabouts, which was actually serving food on the premises. Kothu Rotti (427 St George’s Rd, Glasgow G3 6JX) is open daily at 10.00 for Breakfast, except 16.00 on Mondays. A Tuesday Curry it would be, Marg wasn’t missing out.
Woodside is close to where the Hector spent his formative years, hence Curry at Green Gates aged ten on Bank Street off Great Western Road. It was quickly established that Maryhill/Garscube Road is the simplest way to reach Kothu Rotti from further west, too many blocked off streets otherwise, Woodside Road in particular. We were almost paying £4.80 per hour to park on George’s Road when it was noticed that it’s free on Woodside Road. Yay!
Two tables and eight chairs were positioned under a lean-to shelter outside the otherwise brick built Takeaway. It was 14.35 when Hector walked in to find himself in a kitchen, Ravi, Mein Host, standing mid-room was somewhat taken aback. Ah, dining at Kothu Rotti is al fresco. Marg took the table in the centre of the covered patio, she then retreated to the far end, not bitterly cold, but better to get out of the draft. 12ºC, decidedly autumn. Marg went back to the car to fetch a warmer jacket.
We now met Anitha, Mrs. Ravi, who took the Order. The menu was posted on the wall. My reason for rushing here was not just to visit a New Curry House, but the availability of Malabar Parotta, or Butter parotta (£4.00) as they are called here. £4.00 for a pair of Malabar Parotta, this must be the best value in the city.
Which Curry to have, two Mutton options: Mutton curry (£7.99) or Spicy Ceylon curries (£7.99). Let’s start at the beginning, Mutton Curry, above – medium, was agreed.
Mutton Kothu (£7.99), makes a first appearance in these pages. Anitha showed Marg a photo on a board. A concoction featuring Bread is what we saw: a well known source describes it as – a Sri Lankan dish consisting of chopped roti, a meat curry dish of choice along with scrambled egg, onions, and chillies.
No accompaniment was therefore required.
What came, was certainly complex, but let’s deal with the Curry, first.
The Butter (Malabar) Parotta, a pair, were totally in the style. Soft, layered, stretchy, and indeed, Buttery, one of life’s greatest pleasures. Perfect for dipping. The Hector again goes a dipping…
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Mutton Curry
As Soupy as a Curry can be, a spoon proved to be the best way to tackle this – Shorva. Chukka/Sukkha – aside, this is how Curry is served in the South of India and Sri Lanka. One day, I’ll find a Glasgow Curry House serving a Dry – Chettinad.
It took two sets of hands to capture the solids smothered by the Shorva. Then the small cut Mutton and Tomatoes were visible. However, in time, much more would be uncovered.
The first dip of the Parotta conveyed the rich Smoky, Peppery blast. If the enemy of Curry is blandness, then this Curry was very much my friend. The Spice Level was much higher than what I would consider to be – above medium, never a problem, go on, test me.
The Seasoning, oh, the Seasoning, a delight. The impressive depth of Flavour had me onside with this creation. When Ravi and Anitha came out from their refuge to ask the customary question, I asked if this Curry was South Indian or Sri Lankan. The latter. Both Marg and I had to play the Sri Lanka card.
We have been to Sri Lanka!
I rhymed off Anuradphura and Galle. This was well received. Mount Lavinia (Colombo) is where Marg and Hector had a first Curry at source on the Indian Subcontinent, years before the birth of Curry-Heute. This felt like the correct moment to introduce Curry-Heute, the Calling Card was duly presented.
The menu (below) gives a clear description of the Curry served at Kothu Rotti:
Our curries are made with a wonderful blend of cumin, cloves, ginger, lemongrass and homemade roasted curry powder with coconut milk and finished with curry leaves.
These ingredients were blended to create the Shorva, however in true Desi style, other Whole Spices were revealed. I always seem to identify the presence of Cardamom when I bite into one, today, was no exception. Green Cardamom and a mass of Curry Leaves, were set aside. I prefer not to eat Curry Leaves, not convinced my system can digest them. Another lump encountered was a Star Anise, a further source of intense Flavour.
As I started the second Parotta, I had to remind myself to eat the Meat. Decidedly the Texture of Mutton, still only minimal chewing required. Such was the saturation of the palate, I had no idea if the Meat was giving off Spice, I suspect it was not behaving in parasitical manner.
In a pique of culinary momentum, both Parotta would be consumed in their entirety, no sharing, the karahi wiped clean, this was an historic event. And having had this outdoors, will surely enhance the memory. The local primary school was coming out, Marg and I were becoming an attraction.
Look at them!
Mutton Kothu
Served in a metal handi, Onion rings and a wedge of Lime formed the topping. The Roti had been finely chopped, as had everything else. It became a case of what could Marg identify. Peppers, were quoted, though the jury is out on this. Small cut Meat was in there along with an array of – everything. Marg’s account:
A new adventure to the north-west of Glasgow saw Hector and I visit a small curry house called Kothu Rotti. We could only sit outside, but the sun was out despite some rain and wind forecast. We were well under cover as well.
I ordered the Mutton Kothu as something different and it certainly was. The dish was Sri Lankan and full of finely chopped everything. The main ingredients were vegetables and bread with small pieces of lamb. I thoroughly enjoyed the moist taste of these flavours. The green chillies gave the food a kick and the small pieces of onion, tomato, with red, green and orange peppers all combined to enhance the dish. There seemed to be some egg in amongst the dish which added flavour and moisture. I ate some of the curry leaves as well which were also chopped finely. A new experience, but a very satisfying one. The food was fresh and it was very enjoyable to eat. A lovely change.
There’s more…
This was not the only Dish we would see today. Ravi brought out a huge Thali-platter. If the Kothu had – everything, this had – everything plus.
What do you call it? – I asked Ravi.
My lunch.
So it goes.
The Bill
£19.98
The Aftermath
A lovely couple, we could happily have spent more time in their company. Anitha had to take her leave, this left us with Ravi, who was keen to chat. This business has only been in operation for a couple of months. Already, there are plans to expand. North Star Cafe on Queen Margaret Drive, is shortly to become theirs. A change of name assumed. With two outlets imminent, I had to ask – when will you see your wife?
And so Marg and Hector set off to find the new premises. En route, we did stop off at Queens Cross to visit Cafe D’Jaconelli for some of their famous ice cream.
There was also the memory of our visit to the Rennie Mackintosh kirk where we saw Anathema in 2018. Anathema are no more, now Weather Systems.
There shall be more on Kothu Rotti soon, and hopefully when dining indoors.
2025 Menu
