G1 last Saturday, today Hector was slumming it in G2. In the seemingly never ending task of visiting every Curry House in Glasgow, today, Kalinga By Sagar Massey (142 West Regent Street, Glasgow G2 2RQ).
Sources suggest differing meanings for Kalinga: conqueror/victory, or an area in Andra Pradesh. Opened in July 2026, this is Chef Sagar Massey’s second Glasgow restaurant, the first Angeethi, opened in the summer of 2025. Prof G, who hasn’t featured in these pages for some time, but did report back from Kabana (Manchester) this week that all is well, has been trying to have me visit Angeethi. However, Cardonald is not the easiest place to get to. Nor are the other remaining Pollok, or thereabouts, Southside venues still to be reviewed, in Curry-Heute.
A basement premises, it took three attempts to find the door. On entering at 14.00, a group were sat in a room off. Thereafter, a couple were accommodated at a small table at the far wall in the main room. Meanwhile, Mein host, Farooq, was at the far end of the bar attending to the till. Moments later, Hector was placed back to back with the couple, the only small tables seen at Kalinga.
The menu is not extensive, so hopefully no endless tweaks from The Big Pot. For Hector, one Curry stood out: Shahi Pork Qorma (£16.95). A Pork Curry is only going to be served in an – Indian – restaurant. And as for Qorma, the description suggested this was remote from the Curry for Caspar Milquetoasts which prevails across the land.
I take it there is Spice? – I asked Farooq.
About medium – was confirmed.
Not the white Korma – he added – it’s the real thing.
As with any Desi Qorma, Rice would accompany: Basmati Rice (£4.00).
The wine and drinks list ignored, a glass of tap Water completed the Order.
The layout of the room is dominated by the bar which runs the length of the left side as one enters. There is a line of bar stools, an overflow/waiting device, or is Kalinga operating the very European system of trying to be a bar too? The Hector has been warned off such places, especially in Berlin, where this is becoming the restaurant norm.
That leaves booths down the opposite side, which must surely restrict the number of covers? As business picks up, maybe the layout can be reviewed, but let’s not replicate the dungeon feel of the relocated Bombaywalla – Indian Street Kitchen.
Interesting music, a departure from the usual Curry House wailing. One cello piece evoked Saint Preux. There’s a blast from the past.
The quantity of Basmati Rice was well judged. There is a portion size where one knows that every grain will be managed, and not because it is skimpy, as was very much the case at Makani Indian & Arab Kitchen, earlier this week.
Shahi Pork Qorma
From the handi – the menu claimed, this container resembled a karahi. Not the largest of portions for a Curry at this price – you’re in G2, Hector!
Topped with a crust of Caramelised Onion and copious Coriander, this resembled – the foliage – a feature of the aforementioned Kabana.
On arranging the Pork over the Rice, it had been cut almost Bradford-small. The Meat count was sufficient. Whilst one abhors Soupy Curry, it was clear from the start that the Masala would have to be managed, else naked Rice would be left at the end.
The Masala had pedigree, with a hint of an Oily Sheen, just enough Yoghurt had been added to create a sense of Creaminess. Whole Peppercorns, a Clove and a piece of Cinnamon, ticked the – Desi – boxes.
The Tenderest of Meat, it is unusual to have boiled Pork. Whilst the Masala gave off a decent kick, the Pork was giving little back. The Seasoning was a tad below what the Hector seeks. Still, this was a pleasant change from Lamb/Mutton.
I didn’t feel that I had torn in to this Curry, however, nature decided otherwise. Cue an attack of the Esophageal Dysphagia. Ten minutes of torture whilst I watched my food cool. So it goes.
During my time out, I witnessed the arrival of a young couple who ordered Curry & Chips. An abomination, but then Chips are Potatoes, and Aloo in a Curry is much lauded in these pages. Maybe there is something else I don’t know.
Order restored, further analysis. Karrah – this Curry needed more Seasoning. Citrus is a key feature of a Desi Qorma, OK, this was a variation on the theme. Pork Chops with Lemon Juice, a wonderful combination. I was left with a feeling of what might have been.
How’s the food, OK? – was heard as Farooq addressed the new arrivals.
This Shahi Pork Qorma was possibly better than – OK – was well short of the – wow!
It was Curry, of course it was enjoyed.
The Bill
£20.95
The Aftermath
Introductions and the presentation of the Calling Card. Farooq announced that he loves reading about Curry and is currently reading a book by Hardeep Singh Kohli. Further exploration required there by Hector.
Dear Farooq, there’s lots to read here … why not start at Punjabi Zaiqa in Berlin?
2026 Menu
