At the start of each year, the Hector is faced with the challenge of getting around all the Southside Curry Cafes, both to show my face and update the menu tag, this time to – 2026. Curry-Heute has been mostly featuring Curry Houses north of the river in recent weeks, again, rectification required.
Are you in Glasgow? – was an unexpected question from Curryspondent Bill.
More or less.
Have curry this week, if you’re free.
We are in constant touch, yet, it is almost eight years since Hector & co celebrated a birthday in Bill’s presence at Tony’s – Moti Mahal – which closed in 2022. I suggested he pick the venue, on the Southside. If we are to go out for serious Desi Curry, it has to be south of the river.
Original Khyber (69 Kilmarnock Road, Shawlands Glasgow G41 3YR) was Bill’s proposal, a venue visited once at the end of Lockdown #2 for Takeaway, when the Hector took the opperchancity to make a sweep of favourite venues, to which access had been prohibited, thanks to the issues of that time. That Blog entry remains one of the most complex ever posted. It explains how the chaps who had The Kyhber – Scotland’s First Afghan Restaurant in Pollokshields, started again at this locus. Being the most southerly Glasgow Curry House covered in Curry-Heute, this definitely suited my purposes. 14.30 was agreed.
Arriving first, I took a table well inside the cafe/restaurant, and beyond the only two sit-in customers who would leave shortly. Eight years, have either of us changed?
No comment.
I had time to study the menu. Last time here, I was told ninety minutes to prepare Namkeen Karahi, no such limits today though the kilo of Dumpukht (£31.99) required twenty four hours notice. The similarly priced kilo of Namkeen Karahi was therefore what I hoped to share with Bill. The appreciably cheaper Lamb Charsi Karahi (£28.99) no longer holds any attraction to this commentator. Too watery, lacks the required depth of Flavour.
Namkeen it would be.
Not Garlic Nan (£2.50) – Bill insisted – the Garlic overwhelms.
We were on the same page, a Plain Nan (£1.49) each would suffice, to start anyway. Curry with Bread v Bread with Curry, to each, our own approach.
A medium-plus Spice Level was agreed with the waiter, Bill asked for extra Chillies on the side, plus Salad and Dips. Seemingly a regular here, he knows the score.
Tap water was the liquid accompaniment.
Despite our regular exchanges on a certain social medium, there was a lot of catching up. Still involved in the Glasgow Curry scene but without hands-on, Bill amuses himself otherwise. It was Bill of course who arranged the recent attempt at a Desi Qorma at Punjabi (Ibrox). The Pot I saw entering the premises that night had been prepared by Harry’s wife. Bill has promised attempt #2. If Harry’s wife also prepares that one, then we shall have to insist on some of her almighty Karela as served at Punjabi (Charing X) in the bygone days of yore.
Bill is a Chef, he assures me, an obvious question, never asked.
Recent visits to West End Curry Houses raised a mention of Indian Orchard.
I need to get back there, the chaps must be over a hundred. That Papa Gills (Partick) had gone so long ago, had also escaped his notice.
Indian Mango (München), Bill was able to mention Herr Battra by name. That Mein Host took the Chef to establish Dessi Tadka was related. This brought the conversation to Fisch Chettinad, a Curry I – managed – to have prepared Dry, as opposed to the ubiquitous South Indian Soupy versions which prevail. Bill explained why the Fish should always be cooked in batter, it forces more Spice/Flavour into the aquatic vertebrate. Marg and Hector have booked a return visit in the first half of the year.
And so Bill was able to recall specific Blog entries, and who he has met in my company along the way. More cooking tips also, another way of preparing Lamb to add to a Masala – don’t use a pressure cooker.
A chap behind the counter asked if we wanted two half kilos, or one large. Large of course, and this is the only time the Hector actually enjoys sharing, anything.
Dips and an Interesting Salad were duly presented. I decided not to avail myself of these, to consume half a kilo would require every piece of appetite I could bring to this meal.
The two Naan were brought in separate baskets, quartered. They must have been huge before cutting. Risen, puffy blistered, Tandoori teardrop-shaped originally, most enjoyable. Next time, whole please.
I would manage just over a half, on seeing Bill get close to finishing his Naan I offered a quarter of mine, duly accepted. Two Naan therefore sufficed – Curry with Bread.
Namkeen Karahi
A Curry that is almost – grey. Nothing red goes into the making of this marvel. Onions, black pepper, ginger – says the menu. And a lot of skill and patience. I have tried.
Whilst I was securing photos of everything on the table, including my own, my dining partner says he might grace Curry-Heute with his image next time.
Bill questioned the level of Seasoning. Oh.
I had taken about a third of what I would eventually eat, to start. The residue emanating from the Meat and Masala was as much juice as Oil. No great Flavour coming from this. Oh.
With fork in right hand and Bread in the left, I got underway properly. The Seasoning was not an issue. In time, Bill agreed, it was there, it just took a while to register.
Coriander and abundant Ginger Strips topped the Karahi, no Chillies. The small dish of Chopped Green Chillies were added as and when. Medium-plus, maybe this was more – medium. Nobody should fear ordering this glorious creation.
The Tenderest of Lamb, crucially, giving of Flavour, and served on-the-bone. Bill highlighted the importance of this. An Onion-based Masala, moist, full of Flavour. How can so much be achieved just from Salt and Pepper? I suspect the merest hint of Yoghurt may have been added.
No cutlery employed across the table, Bill ate skilfully with his right hand, capturing Meat and Masala in his pieces of Bread. I mentioned that some might find my left handed eating to be abhorrent. Fork aside, it’s how the Hector eats, and drinks.
Plate two, the Hector was feeling no pain. The karahi now looked as if we meant business. The remnants were divvied up, plate three. I was still eating Bread. This was breakfast-lunch-dinner, it was necessary to starve oneself to do this justice.
I proudly took a photo of the empty karahi, it has been quite some time since I shared-the-kilo with only one fellow diner. I didn’t feel Lambed-out either.
Our ongoing and harmonious discussion led to a significant observation. We had walked in off the street, this Namkeen Karahi had been prepared, in an acceptable amount of time, no forewarning. Every other Namkeen I have had has been ordered well in advance. Bill assured me there is always a trained member of staff on duty, Original Khyber is therefore way more than another Grill House. This means I can suggest visits here with out having to be too precise about numbers. The half kilo (£16.99) may be a bit extreme for one.
Bill – Meat was tender and peppery, every component of the dish worked well. Compliments to the chef.
The Bill
£34.97
The Aftermath
Being visit #2, no Calling Card felt appropriate, Bill had other ideas. Having conducted a conversation in another tongue, I was invited to show my first visit on Curry-Heute, the Calling Card was duly presented, and a photo with Bilal, Mein Host, secured.
Original Khyber, our appreciation of the original Khyber Restaurant saw it secure its rightful place in Glasgow’s Top Rated and therefore Hector’s Recommended Curry Houses. Hopefully, by the end of this year, the current premises can have this accolade restored.
2026 Menu
