The annual IQ gig in Bury sees Marg and Hector in the north of that England. To add something special, two nights in Harrogate. Marg’s local hockey chum had recommended ILLAM Restaurant – South Indian Kitchen (12 King’s Rd, Harrogate HG1 1BT England) which opened last year and has become a favourite in Harrogate with the locals (two further independent locals verified this evening). 
There is a lot of choice in this somewhat pukka town. Shalimar and Jinnah have both impressed on previous visits to Harrogate, also formal restaurants. There is little chance of a Curry Cafe opening in this neck of the woods.
South Indian Curry has been noticeable by its absence since the Hector returned from a certain extensive trip last year, the mood just hasn’t been there. Too busy catching up on favourite Punjabi Houses.
Studying the menu in advance, ILLAM boasts a diverse menu in terms of Indian Cuisine, but not necessarily – Curry – per se. Having dismissed all things – Chicken – that leaves three Meat Curry options, also Fish, but no Chettinad. Beef Varattiyathu (£18.95) looked the best Hector option, pricey, but includes the legendary Malabar Parotta. Sold.
Having passed in daylight after our visit to the Royal Pump Room Museum, we had established ILLAM’s central location. Royal, no sign of – Shahi – on the menu either. We returned at 19.05.
A waiter, pad in hand, asked if we had a reservation, it’s an Indian thing. Most tables were occupied. We were offered the small table in front of the bar, or upstairs. Street level, as ever, the Hector wanted to see – the action.
A large bottle of Harrogate’s very own Sparkling Water (£3.45) was secured. A sensible price. It was Marg’s turn to choose. Malibar Attirachi Curry (£17.50) is the only Lamb Curry. As suggested, Coconut Rice (£3.25) would accompany.
You have no Chettinad – I proferred to the waitress as she took the Order.
No.
Is there a reason?
No.
Alles ist klar.
The tables in the main room soon emptied, however, in the interim, new customers were directed upstairs. Exploration was required, as and when the opperchancity presented itself.
Beef Varattiyathu
The presentation was – pukka Thali. A banana leaf sat beneath the focal part of the Dish. Chukka/Sukka is how I have experienced this Curry before. A Dry, Thick Masala, not the Shorva which prevails in South Indian Cuisine, and of course, in Hector’s preferred style. Chopped Onion permeated the Masala, do they blend then add this, or was this a true Masala Mash? The Meat was cut – Bradford small. The Meat count was therefore indeterminate, I had no issue with quantity versus price.
The Parotta looked sublime. White, layered, stretched, maybe the largest yet encountered, worth the admission money alone. Well, maybe not. This remains the – King of Indian Bread. The Salad, little more than a garnish would be classed as incidental. The surprise was the small Side of Aloo. With a Green Mush as its Masala, I considered Peas as the base, alas, there was no sense of – Mutter – here, taste-wise. Given what lay beside it, the Aloo would only provide a welcome Diversity of Texture, but in terms of Flavour, it would be drowned.
The Spice Level in the Main Masala could prove demanding for some. Striking at the start, it subsequently rampaged on the palate: Cinnamon, and most importantly, the definitive South Indian – smokiness. Why has the Hector been denying himself this pleasure for the past year? The answer is written, already.
Tender-chewy Beef, some eaten alone, some eaten with the glorious Parotta. Right and left hand eating, then add a bit of Potato, joy. Curry Leaves were in the melange, what was the purpose of the Banana Leaf? No other Whole Spices.
Seasoning felt incidental such was the dominance of the – Smoky Flavour. Chettinad may not be on the menu, but in terms of Flavour, this Curry, as appreciated by this commentator, was as satisfying as.
Malibar Attirachi Curry
A half full handi, why not full? Lamb swimming in a Soupy Masala, a Tarka Topping, such is South Indian Curry, and why the Hector prefers Chukka/Sukka. The Coconut Rice portion at first appeared to be modest, but having covered her plate with what she felt was enough, Marg was offering Rice across the table, declined. In the end, Marg would use up all her Rice such was the abundance of Masala in terms of its ratio to the Meat.
A Soupçon of the Masala was sampled, it had nowhere near the intensity of Flavour of Hector’s chosen Curry. However, Marg was certainly pleased with her choice.
My dish had a thin sauce with small pieces of very tender lamb. The dish recommended Coconut Rice or Parotta. I had decided on the rice. A good helping of rice with small bits of cashew nuts. The rice absorbed the sauce and it gave the dish a good flavour and enough spice for me. It was a filling dish with all this rice, but I thoroughly enjoyed it.
Needed a walk to allow the food to go down.
The Bill
£43.30
The Aftermath
The same waitress had served us throughout. It was to her that the Calling Card was presented. Perplexified (sic) – may describe her reaction. The Calling Card was passed to her male colleagues. Phones appeared, Curry-Heute no doubt being examined momentarily, behold San!
A proper introduction, Curry-Heute was outlined in full, and an exchange of information re ILLAM. I had to bring up – Chettinad. San’s explanation was that in the South of India there is Tamil and Nadu, one has Chettinad, ILLAM does not.
The dedicated page for Banana Leaf (Glasgow) was then displayed. The complicated naming of the dishes at ILLAM was challenged. Varattiyathu – is – Chukka/Sukka, I proferred. Attirachi – I have as Aatu Erachi. Tamil, Nadu?
A photo with San became the next objective, before I knew it, all staff were being assembled and Chef summoned from the kitchen.
Photo taken, and Chef wondering who this Hector was, the word – Glasgow – reached his ears.
Glasgow, do you know Dhakin and The Dabbha?
Merchant City Curry Houses, I scrolled down the right column of Curry-Heute, both of course have been reviewed, the second visit to The Dhabba by invitation. The corresponding photo at The Dhabba featured Mein Host, Pete, whom he immediately recognised.
Chef informed me that ILLAM are considering opening in either Glasgow or Edinburgh. Glasgow has a cluster of South Indian restaurants in the city centre, but nothing south of the river, there, Punjabi reigns supreme. An opperchancity?
2025 Menu
The thousands of readers sitting on tenterhooks waiting for 
Back in Blighty, a normal Saturday afternoon in Glasgow featuring a Southside Curry at 
Lamb Karahi Lahori (£11.00 / £13.00) was on display under the counter, lots of it. Since my visits here became regular, I have been lucky each time, one day, it will have to be something else. Arshad held up a prepared tub of Nihari Lahori Style (£10.00). He has been keen for me to try this. I gave in. Today it was – something else. 
Green Chilli on top? – asked Amjad before serving. The Hector was not going to refuse. He brought out the food himself, the Paratha looking sublime. Served whole, large, layered, flaky the classic Paratha. Maybe a bit greasy, but the butter content makes this unavoidable. I would manage all but a scrap, less wastage than me ordering a Tandoori Nan (£1.50). 
The Lamb Shank sat in the definitive Shorva. Ginger Strips and copious sliced Green Chilli floated therein. The Meat was separated from the bone with ease. Around the equivalent of five large pieces was the estimate of the quantity. Not a huge amount, but then a tenner ain’t a big number. 
Another chap came in, ordered, and sat at the adjacent table. I’m sure we have dined together back in the days of 
Prague
Howard, who had found his appetite, texted this morning to say he would join me at 
As witnessed on my two previous visits to Amritsar Mail, the majority of diners were here for the Buffet (129Kc). At a little over six quid for – all you can eat – tremendous value. Featuring Vegetables and Chicken only, not for the Hector, or Howard. 
The a la carte menu was provided. Previously, I have published extracts, today, the whole thing (below). This is what is available at Amritsar Mail. How many are aware of this?
Steve has been here before, but missed out on the impressive Lamb Madras (370Kc), ironically, his favourite Curry. Today, the three of us would have the Lamb Madras. Having read a well known and reliable Curry Blog, Howard appreciated that the Rice portions here could be excessive. We would therefore share a Mushroom Rice (130Kc) and a Butter Naan (80Kc). 
With hydration required, I ordered both a Fanta (65Kc) and a half litre of the House Lemonade (90Kc). 
The work of art served here previously, no more. The Toppings today were minimal. Seven large pieces of Meat were arranged over the Mushroom Rice. This I should manage. The thick Masala impressed, a decent level of viscosity, maybe more – 
Columnar Lamb, one day someone will name the cut, Tender, an acceptable amount of chewing required. As I made progress, I noted that the Lamb was the least interesting component of what lay before me. Meaty yes, giving back more, not so. It was the prominent Seasoning which stood out. 
First impressions / second impressions
Steve:
2025 Menu
Lamb two days in a row, it happens. If only Glasgow had a Curry House where the Fish Curry/Karahi was served as a full portion and truly hit the spot. I had originally considered that my next visit to 
Arriving at 13.30, there was no sign of Vini, Mein Host, nor would any Chef make an appearance. With a solo diner occupying the table adjacent to my usual corner, I chose the small table nearest the doorway. The next couple to arrive, were sat in his proximity, cosy. Chips, Spike aside, who orders Curry & Chips? With Takeaway customers arriving too, this was the busiest I have seen 
The Mushroom Rice was served in a cold karahi. I quickly tipped the thankfully hot contents onto my plate. A cold plate. I would love to know where 
The Masala was surely darker than anything served here previously? Tomato Seeds were visible in the rich, thick Masala, Coriander strewn through also. If one is having – Curry – as opposed to – Karahi – then this is how I want my Masala. Whole Spices should feature in a Desi Curry, two Green Cardamom were unearthed in the Masala. 
The Meat count was one less than double figures, the majority, large pieces, served on-the-bone. No – Sucky Bones – was my first reaction, an observation that was soon rectified. The bones might not have been from the – leg – with marrow oozing, but solid marrowbone aplenty was revealed as I ate. 
It may have been a somewhat tongue in cheek present, but Marg received a cookery for her recent birthday, and not from me. Marg can cook, however, the norm in Hector’s House is that she doesn’t. Despite the joy of going out for Curry, typically twice a week, the Hector can become tired of his own cooking. It was suggested that Marg have a go, periodically. 
With hundreds of recipes to choose from in her Mary Berry tome, Marg chose a Curry, a Korma no less (right). The 
Ms Berry had casually suggested that her Korma be served with Lentils. 
Mint and Paprika were the Toppings. I had convinced Marg that in no way would – Paprika – become – 
Tender Meat, the best I’ve had from this Scotstoun source, which may have changed hands in the not too distant past. (The chap there also has his own poultry farm.) Having sealed/ browned the Meat, I did tell Marg that this would reduce its ability to absorb the Spice. Not the Punjabi way. Consequently, it hadn’t. 
All plates were cleared. Marg:
Arriving with Marg at 13.30, I was relieved to see the high sign had survived Storm 
We were shown to a window table, where else, and issued with the new 
The already well-worn 
This gave plenty of time to capture images of the new layout. The facilities have a new entrance, they too may have been upgraded. It was Marg who spotted the bit of humour… Refuge from the weans?
Having eaten so little of what they had ordered, why not just have Takeaway to start with? Little did I know of what was to come our way.
The Rice was a Euro-portion. I put more on my plate than I knew I would manage, loads left. This Pilau is to share, just as well we hadn’t ordered two. 
If anyone had ordered this anticipating a – Curry – they would have been surely taken aback by the wonder that was presented. This was – Karahi – as authentic as it comes. The minimal, Tomato-based Masala was devoid of any sign of – 
With the Ginger Strips, separating Oil, and a Bullet Chilli halved lengthwise, this had me won even before the eating commenced. I decanted around half of the bowl, there was no point even pretending that I could manage all this food. A late night dietary supplement was already being considered.
The Spice and Seasoning were a la Desi Karahi, a sufficient level of potency, satisfaction guaranteed. The Flavour of Peas had permeated the Pilau, the Masala was giving off its own, and all this before I actually started on the Meat or Cauliflower.
The Lamb was suitably tender, the right amount of chewing. Initially, the depth of Flavour was revealed, way more than just – Peppery. 
I felt as though I had eaten a mountain of Rice, yet as the photo shows, it appears to be hardly touched. My plate remnants were returned to the serving bowl. Surely, that’s more than I started with?
Again, Ginger Strips and the separating Oil may be what registers first. Consider the Mince itself, Minimal Masala in the extreme. This is how a Keema is meant to be served. Today, there was no Hector Soupçon, Marg, as is now her custom, had more than a few words to add:
It took over 30 minutes to prepare and I was hungry when it arrived. A large plate of tasty looking Keema with a fresh Chapatti. The Keema was spicy and I enjoyed the strips of ginger on top. 
After the food, I received my Masala Tea which helped my digestion and completed the meal. 
The Bill
A year since 
The Village “Curry House” (119 West St., Tradeston, Glasgow G5 8BA) was not Hector’s intended venue this afternoon, matters Geography, determined this. Storm 
Achari Gosht (13.95), from the serious part of the menu, was today’s choice, accompanied by the usual Mushroom Rice (£3.95). A jug of tap water was duly provided. 
All but two of the initial assembly would depart during my stay. They were soon replaced, all of us sitting at, or near, the window tables. How many people pass in the bus, look in but never come? This is one of 
No Herb Topping today. Instead, a smothering of Spice which I took to be Garam Masala. Dry Methi might have had me in raptures. 
By 
Walking back along Nelson Street, avoiding big puddles, behold the new frontage and signage of what has been – Hector’s home – for so long: 
I keep seeing recipes online for either Prawns or Chicken with Spinach, not Curry. As yet, none have been tried, but having seemingly bought a lot of Spinach in recent weeks, which has to be used, 
Methi was the extra Herb. 
If 
The accompanying Rice was the Chana Pilau presented at 
Tasty, indeed, this was. The 
My last visit
Shafiq raised the shutters at 13.55, and quickly removed the covers from the food on display. He then brought a raw Donner from the kitchen and installed it on the rotisserie. 
There was a huge tray of Fish Pakora (£6.00 / £8.00) on display, so nothing fresh from the kitchen for Hector today. I spotted two dishes containing Potato in the corner of the shelf.
Chicken Mince and Potato-Cauliflower – advised Shafiq. 
Settled into my usual spot, I had come prepared for the chilly room. It was approaching 15.00 when the next two sit-in customers arrived. 
Black and Green Olives, pickled Chillies, my favourites. I will admit to leaving the green stuff. 
Just the nine pieces, each would be halved, such was their size. A whole Fish then. 
The Spiced Batter blanketed the white Scottish Haddock. It’s all about balance here: the Spice mustn’t drown the natural Flavour of the Fish. Flipping between Pakora and Salad, the variety of Textures makes this so much fun to eat. Fish without Chips, or Bread even, Hector celebrating Salad, it was the quality of what sat before me which makes the meal. And there’s more.
Fortunately this had been truly reheated, so the time taken to admire the Fish Pakora was not to the detriment of the Vegetable Curry. There was possibly twice as much Cauliflower as Potato in this portion, as it happened, this turned out to be a bonus. I have written oft of Potato’s ability to absorb Flavours, today no exception, however… 
Behold a freshly made plate of Chana Pilau. In fact I had to verify with the waiter as I put on my coat that it was indeed Chickpea. I had sampled one, a black Chickpea? These I had never seen before. 
The Aftermath
Lamb Chops Tikka (£6.50) at 
After coffee, Marg and Hector arrived at 
In all of my sixty-plus visits to 
One sits, thinking that what is coming shall be the same as seen twice already this week, not when Rizwan, Mein Host, is involved. He brought the Chops to the table.
Nobody was prepared to see one of the Chops with a flame still burning. A flame, not a flicker, it was not going out anytime soon. This provided the opperchancity to mark the moment, multiple photos. Finally, when I blew out the flame, Maggie and Marg, sitting opposite, spontaneously burst into:
Happy Birthday to You!
Apparently, 
Later this afternoon, the ritual of the trapped, then released, Cumin Seed was played out once more. Much later, a Curryspondent saw a posting on a certain social medium and asked if I was still in