Another Monday, another new Curry House, Makani : Indian & Arab Kitchen (144 Battlefield Rd., Glasgow G42 9JT) opened in August this year. Makani is an offshoot of the mother-shop in Haymarket, Edinburgh, which opened in 2024. One may summarise the Arabic elements of the menu as being either Rice-based, or from the – Grill.
In terms of Curry, the menu has the usual suspects, however, the section on – South Indian – was a bit of a giveaway. The ethnicity of the serving staff and party of six in situ at 15.20 this afternoon bore this out. So, yet another South Indian Curry House in Glasgow, but this time on the Southside.
For decades, Battlefield has been all about The Alishan Tandoori, a standout Mainstream Restaurant, which does serve alcohol. Makani serves Mocktails.
Greeted by Anu, I was invited to choose a table. The corner at the window was the optimum for my purposes. The menu recorded, time to order. Kerala Fish Curry (£10.99) accompanied by the small Vegetable Pilao Rice (£3.99 / £5.99) and a Kerala Parotta (£2.29). Fish Curry at a price significantly below Meat, as Curry-Heute proposes should always be, and the Malabar Parotta at an almost acceptable price, encouraging.
Anu brought a bottle of chilled Tap Water, Hector settled down for the wait. Delivery cyclists arrived to collect Takeaway. Who are these people who suddenly need a Curry brought to their home, place of work, of an afternoon? The group of six departed, Hector became – the lone diner.
*
The small portion of Vegetable Pilao was decidedly – small. It barely covered the plate.
For once, the Hector knew that every grain would be managed, even with the Bread. Green Beans, Peas, Carrot were a plus, Sweetcorn and Cabbage, a negative. People in the trade have long told me that Cabbage in Curry is the Bangladeshi norm, and usually with a disapproving tone. As for Sweetcorn, this was the element, whose inclusion, again in the Vegetable Rice, was to the detriment my complete enjoyment of the Goat – Rogan Josh at Zaika Taal last week.
The Kerala Parotta was all that was hoped for: light, layered, stringy, absorbent, always a treat. If only the standard size was larger.
*
*
Kerala Fish Curry
I was warned about the heat of the vessel and its contents. Hot food, a good start.
One has to accept that Sukha aside, South Indian Curry is always going to be – Soupy. Somewhere in the depths of the Shorva, the Fish may well have been swimming, it was not visible. No Whole Spices, very much a classic South Indian Masala.
Expecting pieces of Fish, I was surprised to catch a single Fish Steak. Inevitably, this led to the removal of the spine, and one or two other bones. No problem. Well, maybe it could have been left in the tank to grow a bit bigger.
Tackling the Rice first, nothing distinctive from the – Pilao. The Vegetables provided an array of Textures, and thankfully, the Sweetcorn was not intrusive.
A Spicy – kick – the Seasoning was within acceptable parameters. The Masala was not Smoky, as expected, instead, something different. Quite different, new possibly. The Chilli element was present, not a huge depth of Flavour, but something decidedly pleasant, maybe not encountered before. Congratulations to Chef for creating this harmonious blend of Spices. Or did this sun rise in the East?
The Fish was firm, in time its – fishiness – emerged. Then again, something new, an almost Meaty Flavour, impressive. The firmness demanded some chewing, quite acceptable. This was not the always feared – rubber.
Anu came to check all was well. I raised the expected Smokiness. The justification was a recipe from North Kerala. No toasted Coconut then?
Anu confirmed the species – Kingfish. Mackerel. Was this the last mackerel in Scotland?
Dipping the Parotta in the Shorva, fun, in time, I tilted the lot on to the plate. A soupy mass. Not a big mass retained. Whilst I felt portions were small at the start, by this time it was accepted, a sufficiency. I needed both the Rice and the Parotta.
Every morsel was eaten, and enjoyed.
The Bill
£17.27
The Aftermath
The Calling Card was presented to Anu.
Is this your website?
Hopefully, by the time of posting, Curry-Heute has been researched.
My pleasure was relayed. My interest in Lamb Roast (£12.99) was declared, again, something different, and worth the return to investigate.
2026 Menu
