Opened some ten days ago, this was Hector’s first opperchancity to visit Zaiqa Sweet & Curry House (661 Cathcart Rd., Govanhill, Glasgow G42 8AP). Being a Monday, Marg would accompany.
We arrived at 14.15, the modest seating area was empty but there was a cluster of customers at the counter. I took some photos of the pret a manger before asking for a menu. I made it clear to Sherry, Mein Host, that we would be sitting in.
We took the larger table, space being restricted by the opening day, celebratory balloons still in situ. In time, more chaps filled the available seats. The steady stream of customers for Takeaway was a significant feature of our visit.
An obvious question: two weeks ago, where had these people previously shopped?
There is a threshold population, if a new venue succeeds, others must suffer. Simple economics, and hopefully Curry-Heute can do its best to ensure that – the good guys – continue to prosper.
The cover of the menu impressed: open every day from early until late. In time, the Hector will surely get to know the people here, and more importantly, the Curry. Not that Desi Nashta will be happening anytime soon.
Two young chaps serving the Takeaway customers, Sherry operating between front and back of house, and a mature chap, Chef, appearing every so often, adding the final Seasoning to trays of who knows what? From my low, seated position, these remain a mystery, and such were the number of people in the establishment by 14.45, no space to move, no more photo opperchancities.
I could not help but study Chef, this may have been reciprocated. From where had he come? In time, this may be established.
The impressive array of Starters: Seekh Kebap, Shami Kebap, etc. shall remain as seen above. The Samosa looked to be too perfect, from the Great Samosa Factory?
There are no facilities at Zaiqa. Also, note the price of – Sweets. Hold me back.
Having studied the Curry and Karahi list, the price of the kilo is most attractive. Lamb Karahi (£34.99) is certainly competitive having seen this on The Village menu a few days back, for £49.95.
Chicken White Karahi (£7.50 / £13.00 / £24.00-kilo) stood out. With Hector actively seeking a Lamb Curry today, could Marg be guided there? Namkeen Karahi remains a favourite. Success, a Tandoori Roti (£0.80) to accompany, and payback would be Mango Lassi (£2.50).
Not Desi Chai (£2.50), Marg?
They are the same price – she assured me.
Sherry leaned over the counter to take the Order.
Spinach Lamb (£7.00) and a Plain Naan (£1.50) for me…
There was no Palak Gosht. We were told that they rotate the Curry menu.
That’s not too clever. If that’s the case, the menu should make it clear which Dishes are guaranteed, and those which appear sporadically.
Chicken Spinach, not on the menu, was available.
What Lamb Curry do you have – asked Marg, who was closer to Sherry.
Lamb and Potato.
Aloo Gosht, Hector would normally have been tempted, however, the first thing I spotted on entry was Kofta Anda (£7.50).
Anda Kofta – rephrased Sherry, as is is written on their menu. Does that mean more Egg than Kofta?
No Lassi.
Marg asked for tap water, which duly appeared. Sherry may be young, but he’s going to do his back in, ducking under the counter, as he had to do throughout our stay.
It’ll be ten minutes – we were advised.
Take your time, and give your best – was the generous reply.
Quite a gathering of chaps had assembled to my right. As their food arrived, I pointed out to Marg the disparate ratio of Bread to Curry. A different style of eating; it was more than apparent this afternoon, that Marg and Hector were a different type of customer.
Sadly, I didn’t seethe chaps have anything that made me want interrupt them for further investigation. Sweet Rice, with Bread?
Our Bread was served whole, as was all that was witnessed. The Chillies and Coriander were well embedded in the Naan. Perforations meant the Naan could not rise to form the hoped for blisters. Tandoori? Tawa was more likely.
The Tandoori Roti had a comparable appearance. If this was cooked in a Tandoor, then I shall ask to see it next time. Wholemeal Flour, again. The Curry-Heute Campaign – has launched a challenge to this. Unfortunately, the primary element of – The Curry-Heute Campaign – is going to appear later in this post.
Anda Kofta
Two hard-boiled Eggs and three Meatballs! This must be a first.
Kofta have to be dissected, into two pieces minimum, four typically. We had no cutlery. With Hector still blocked in, Marg went to fetch a spoon. She returned with two plastic spoons. Problem, a plastic spoon does not cut Kofta. Back up again, knives provided. The plastic knife just about did the job. Meanwhile, we could not help but notice that the adjacent chaps had metal cutlery.
*
Moments later, Sherry appeared with sets of metal cutlery. Sorted, time to eat.
The first dip of Bread into the Shorva, a big – kick, ah, the Chillies in the Naan. The well-Seasoned, tasty Shorva, the first of the three components in this creation, impressed.
Next, the Kofta, oh no.
Once Sherry had delivered his next part of the seemingly endless stream of Dishes to the chaps, I had to call him over. Holding up my plate:
This is cold, please reheat.
It is a long time since the Hector had to send back a Curry.
Meanwhile, my hot-warm Naan was cooling. This was not acceptable.
Light-coloured Kofta, one assumes Lamb. Well Seasoned, Flavoursome, fine.
Somehow, the Egg is always the icing on the cake, and there were two. Shorva, Kofta, Egg, then the Naan, synergy, and certainly worth the price of admission. I finished by dealing with the Bullet Chilli, no sweat.
Chicken White Karahi – with bone
Was this a Karahi. If so, who serves Karahi like this?
The Oil, the Oil, the Oil. Whilst Oil is necessary to bring out the full Flavours in any Curry, what on Earth was this? A heart attack on a plate?
With no sign of Green Chillies or Black Pepper, this was not the Namkeen that was hoped for. In fact, closer to the White Handi I had in Lisboa last year. I struggled to eat that one.
Then the final outrage – Capsicum.
Punjabi/Lahori Curry Houses do not add the – Dreaded Green Mush to Karahi. Whose idea was this?
Marg stirred the Oil into the White Masala, a better appearance, but one still knew what was in there. Whilst I waited for my Kofta Anda to be reheated, there was a dip or two. Creamy, apart from that, it tasted pleasant, thereafter, the limitations of any Chicken 
Curry would be manifested. Marg:
A new place to try and I ordered Chicken White Karahi, on-the-bone, with a Tandoori Roti. When it arrived it looked very oily, but the sauce itself had a creamy texture with good flavour. I found a large black cardamom and clove in the dish, which was a good sign. The chicken was on-the-bone, and I did not mind picking up the pieces and gnawing the meat from the bone. I used the large, fresh Roti to eat with the meat and the sauce. I do not like large pieces of pepper in my dish and I decided to leave them. A good meal, but for me, there was too much oil.
I stood for quite a while waiting to pay. The two young serving chaps were busy throughout our stay.
The Bill
£19.80
The Aftermath
The Calling Card was issued to Sherry. I advised that I would write this post describing events as they unfolded. That is what Curry-Heute does.
Did you like the food – asked Sherry.
Once it was heated.
Walking back along Cathcart Road, Marg remarked – I wouldn’t rush back.
Hector will be back, let’s see what they are capable of at Zaiqa. If the number of visits never exceeds two, then that should reveal all.
2026 Menu
