Lord Clive and Lady Maggie of Crawley have reached Scotland. There is a Big Birthday celebration tomorrow, without Curry, so not mine. That gives today and Monday as the Curry opperchancities. Always keen to try new Desi venues, Curry Pot (139 Dumbarton Road, Glasgow G11 6PR) was chosen for today’s Saturday afternoon ritual. Dr. Stan, who has been in our company all week, decided to join us at one of his many local outlets.
14.15 was the rendezvous time, Curry Pot is usually open by 14.00, though Simrat, Mein Host, would later insist they are open from 13.00 on Friday, Saturday and Sunday. Curry-Heute has established otherwise.
There was debris on the middle table which accommodates four. This was no ordinary debris. One of the Chefs quickly cleared away a traditional karahi which had contained something definitely not on the menu.
Staff lunch? – I asked.
No, an early customer. So who was and what was had that required the special presentation?
A young lady, who, in time, would become front of house, lit a jostick. Atmosphere. Just how many people were in the kitchen? The start of another busy day at this humble Partick Takeaway with minimal seating.
The Hector was still not in the mood for Lamb and so, wait for it, went for a Vegetarian option – Mixed Vegetable Curry (£7.95). Maggie took my advice and chose Lamb Curry with Ginger (£9.50), the Curry which made me take note earlier this year. Clive was manipulated into having Lamb Karahi (£9.50), the only Lamb Curry at this venue not reviewed to date on Curry-Heute. Clive was willing to take the risk that he would not overdose on Capsicum. Dr. Stan would stick with his customary Lamb Saag (£9.50).
Having enthused at length about the Mushroom Rice (£4.00), which is not on the dine-in menu, three portions would be duly ordered. I assured Simrat that is the only reason why we were here – the best thing on your menu – was delivered, tongue firmly in cheek. Clive would be denied his preferred Keema Naan, a Garlic Naan (£3.75), to share with Maggie, was in order.
I had advised the first time visitors that at Curry Pot, portions here are – Tapas-plus. For Hector, a guaranteed plate clearing quantity, for the others, a Starter was required. Some ridiculously large Starters were mooted, the Hector got things under control. Despite having binged on Takeaway Vegetable Pakora from Delhi Darbar (Dumbarton) last night, Clive and Maggie would share another portion here (£5.95). To this Maggie added Cucumber & Cumin Raita (£2.95). Dr. Stan joined the Pakora brigade.
Having taken the Order, Simrat brought out some Poppadoms and Spiced Onions – to keep you going. This is how it should be.
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The Starters duly arrived.
Vegetable Pakora
Six good-sized pieces in each, with the usual Chilli Dip, and a token Salad. A decent presentation, and proper plates with metal cutlery, never to be taken for granted, sadly.
Somehow, a Soupçon came my way. Not to be refused, for critique purposes only.
Well fired, dry to start, the Dip livened things up.
I sat and watched my fellow diners devour their Starters. Maggie overlooked the presence of the tiny tub of Cucumber & Cumin Raita which she had ordered. Dr. Stan had availed himself of this assuming it was included. Simrat, why are you charging £2.95 for this toty offering?
With phone orders aplenty, the chaps in the kitchen were being kept busy. Who has Curry delivered mid Saturday afternoon? One chap did come in to collect his, he studied our fayre closely.
The Mushroom Rice here, well, come and try it. Enough to cover a plate, tasty Rice, and Mushrooms that are always fresh. The Garlic Naan was served in quarters, space here is at a premium I suppose. Pale, but risen and puffy, it is the first Bread I have seen at Curry Pot. Mushroom Rice.
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Mixed Vegetable Curry
Ginger Strips, a threat of Coriander and chopped Syboes topped the handi full of Vegetables. Cauliflower, at this stage was the standout.
On arranging the Vegetables on top of my plate already filled with Vegetables, Carrot now stood out. Just how much Carrot was there? Green Beans and Peas were uncovered, the latter not listed on the menu. Where was the Potato, the most important of all the Vegetables, surely?
Simrat came out from the kitchen to check all was well.
No Potato? – I put to him, just as I discovered two small pieces.
The abundant Carrot and Cauliflower had just enough crunch. The Potato, such as it was, perfect. Tossed with onion tomato masala – there was just enough here to make it Curry. I feared Soup, enough Masala to create a moist plate of Vegetables.
The Spice Level built towards – medium-plus. The Seasoning was below my level of preference. There was a Sweetness, probably from the Carrots. Curry/Biryani is the only time I eat Green Beans. Fine when mixed in with an array of Vegetables, awful when served as the only one on the plate, as 
Mother used to serve them. The wee blast of Flavour from the Peas, always welcome.
Such a variety of Textures, so many Interesting Vegetables, one could get used to this.
More Spuds, less Carrot next time, Simrat, if I ever order a Vegetable Curry again at Curry Pot.
Lamb Curry with Ginger
The Soupiest of the Curry served today, Rice definitely required, however, there are those who enjoy dipping their Bread. I am overdue having this once again. Maggie was positive about her choice from the start:
Portion size was spot on for one. And for those that like a bit more, a Naan Bread or Starter provides a top up.
The spice level was adequate. The meat was very tender. Lots of juice to be mopped up. Could have had more ginger in it as it was in the title of the dish.
Mushroom Rice was excellent.
Lamb Saag
The appearance was decidedly more appealing than that served in the surprisingly enjoyable Spinach + Potatoes had by Hector at Kabana (Manchester) three days ago.
This was a smooth puree of Spinach. Dr. Stan:
Usual good curry, very rich in spinach. Not too hot hot, could have been hotter for me.
Tender meat, enjoyed the half mushrooms.
Enjoyed the Pakora, crispy, spicy, lovely, I was quite hungry.
And now for the big moment. Was the Karahi at Curry Pot the excuse to serve Stir Fry with lots of Onion and Capsicum, or just the cop-out that Mainstream Restaurants serve up?
Lamb Karahi
Topped with Ginger Strips and Coriander, the large pieces of Meat protruded from the decidedly Minimal Masala. So far so good. The Masala appeared to be Tomato-based. I made a point of securing a further photo once Clive had decanted.
Yes, a couple of pieces of Ballast, Simrat has always assured me the Peppers could be withheld. But what would be left. No Big Onions either. This ticked Hector’s boxes, a decent looking Karahi Gosht. I shall be back soonest to sample this. Clive:
Excellent, spice level was spot on between hot and not too hot. Lamb was cooked perfectly, very tender without being cooked to death. The right texture, not soupy. To many peppers for Hector, but not overloaded.
Mushroom Rice was as recommended, lumps of whole mushroom in there.
All plates were effectively wiped clean.
The Bill
£68.50
The Aftermath
Time for an updated photo of Simrat, the last was a decade ago.
I promised to return. But before then, en route today, I spotted Curry Fi on the other side of the railway bridge at Partick. There is a Lamb on-the-bone Korma which needs to be investigated.