The sweep of the Southside Curry Cafes continues. Fast food was required before a 17.00 rendezvous in Strathbungo. Tandoori Grill House (170 Darnley St, Pollokshields, Glasgow G41) was first visited back in 2018, then it had been open for about a year. Primarily a Takeaway, there are about a dozen seats for those who prefer to have their food in situ. Glamorous – is not an apposite description for Tandoori Grill House.
Arriving at 16.00, a chap was at the counter ordering what sounded like a massive Takeaway, there was a bit of haggling when he returned to collect it. Daal was the only Curry on display. I asked Mein Host what Curry was ready – Keema & Potato and Tarka Daal – was the reply.
I’ll have the Aloo Keema with one Chapatti (£1.00).
Having already removed my jacket, I made it clear I was having this here. I wonder how many diners they have in the course of a week.
Facing the action, there was a further trickle of Takeaway customers. Tandoori Grill House is doing OK. Posted on the front of the counter, there is a substantial array of Curry on offer. Had I had more time, something in Lamb would have been ordered.
Mysteriously, there was an ongoing conversation in the kitchen, a second staff member, never seen, not even when I went up to pay. Mein Host brought the food to the table. Proper crockery, not plastic as it was in 2018. A plastic spoon, fine with me, anything but wood.
The Wholemeal Chapatti was served – whole. Unusually, I would eat every morsel.
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Aloo Keema
The food was served piping hot, always a plus. A modest portion, enough. With no needless Masala, this was moist enough. The traces of Oil on the base of the plate were well within acceptable parameters. Chicken Mince, much more common than Lamb Mince in these parts. The small-cut Potatoes seemed plentiful, stained yellow, they appeared to have absorbed the Spice.
The Spice Level took me by surprise, not extreme by any means, but there was a definite – kick. The Seasoning was below my preferred level, perhaps this is why the Flavour from the two whole Cloves encountered, was 
somewhat subdued. Tomato skins were one of the visible remnants of whatever went into the Masala. A leaf and stem, or was it a thin piece of Cinnamon Bark, were also revealed. Whole Spices, the mark of a true Desi Curry.
With a decidedly earthy Flavour, emanating from both the Mince and the Potatoes, there was nothing here not to like. The Seasoning was such that there was no chance of the – wow – being realised. Still, this was a satisfying meal, and having re-read my first review, this Keema was better than last time.
The Bill
£5.00 Same as six years ago. Impressive.
The Aftermath
I asked about the preparation time for the Lamb Curry dishes. Twenty minutes – was the reply. Maybe phoning in advance might give them the opperchancity to prepare something – Special.
2024 Menu
