Glasgow – Saravanaa Bhavan – The Feast of Pongal

Posted on January 17, 2026 by Hector

Saravanaa Bhavan (468 Sauchiehall St, Glasgow G2 3LW) declared its imminent opening in the middle of last year, it took a while. An international chain serving Vegetarian South Indian Cuisine only, not exactly a pull factor to have Hector visit, but in keeping with maintaining the full coverage of all venues Glasgow, it had to be done. Potentially, I had two fellow diners this Saturday afternoon, one expected to dine on the Southside, the other’s cry was – nae meat.

Nae Meat – these pages will never celebrate those who continuously deny themselves this source of protein. That historically, due to inherent poverty, Meat was not available to the masses, fair dos.  Anyway, this is Glasgow, Ranjit’s Kitchen aside, Vegetarian Curry Houses have come and gone. 

Last night, Marg and Hector watched The Founder, the story of the chap who did not establish a well known Hamburger chain, but was responsible for their growth into a multinational company, taking all the glory, and the money. The story of The (actual) Founder of Saravanaa Bhavan is similarly nefarious: died in 2019 after being convicted and sentenced for orchestrating the murder of an employee’s husband in an attempt to marry the man’s wife, who had rejected his proposal, leaving the ownership now in the hands of his estate or successors … a possibly reliable online source of information reveals.

Arriving at 15.00, what better time to eat, many evidently agreed. The seating area front of house was full of family groups with a corresponding number of weans. I stood for a few minutes before a waiter came to greet.

A table for one – having instructed me to take a seat in the waiting area before disappearing to the rear of the restaurant, he didn’t return. Nor did I sit, why become invisible? I was moments from leaving when a charming waitress led me straight into the restaurant towards the rear. The large room there was busy, I saw three tables free. However, I was given a small table between the front and rear, two metres from the loudest wean, great. As I squeezed in, I noted the four tables, in this almost secluded section, were occupied by indigenous British, the rest of the restaurant, Indian.

Segregation then, why?

During my wait at the entrance, there was time to take in a poster. It revealed that today, January 17, a special Pongal Thali was being served, pre booking only. Pongal is the harvest festival, in case there’s anyone who did not know this. Pongal is celebrated by the cooking of – new Rice. Now we know.

I wouldn’t be having that then, but Thali was very much in Hector’s mind. Two Curry items on the menu had caught the eye whilst researching: Aloo Palak (£8.95) and Mushroom Rogan Josh (£8.95). Whilst an Interesting Vegetable is always welcome as part of any Curry, the thought of these without Meat/Fish did not feel right. In the – Rice – section of the menu – Sarvananaa Special Meals (£10.95) (not to be shared) should have Diversity, and hopefully let me choose the aforementioned Curry items. The Puri option also enticed. That was the plan.

Wading through the menu, it took a few minutes to find my meal of choice. A metal jug of water, already on the table, was soon complemented by a metal goblet, brought to the table by the chap who had abandoned me earlier.

Lots of staff, serving the back room, yet it was my original waitress who came to take the Order. I established that Aloo Palak and Mushroom Rogan Josh were possible as the two Curry options in the Dish, what a strange moniker. As I began to feel pleased with myself, so deflation was immediate.

Not today, Pongal Thali only.

So much for – pre booking only – and why had the waitress permitted the development of our conversation re – Saravanaa Special Meals?

Pongal Thali it would be then.
Do you want bread?
It doesn’t come with bread?

Only later did I capture the photo of the components, therefore there was no knowledge of what I was committing myself to.  I was invited to turn around and study the table behind me. The enthusiasm of these diners was infectious, I was encouraged to play along and was assured there would be plenty food and, no Bread was required.

As I waited, I took in my surroundings. Quite a place, I was never here when it was a bar. Indeed, this was the first time I had set foot in any part of the Beresford, possibly Glasgow’s most famous art deco building.

The family group behind me to my left took their leave. The weans had gone, the atmosphere in the restaurant improved dramatically.

Why am I here? – had drifted through the mind, now I was game for anything, bring it on!

Pongal Thali

A large, round Thali tray was presented, with most of the contents obscured by a Poppadom, fork, spoon and what I took to be a Banana Leaf in the poly bag. I took a serviette, opened it, then laid it flat on the table. The Poppadom/Appalam was broken up and arranged on the serviette. Maybe later, probably not.

Fifteen Pots were arranged around the centre of the tray, a central eating area? The centre featured a Banana, a Fritter/Doughnut and a stalk. The Hector does not eat any Banana which no longer features green skin. Too Sweet, wrong Texture. The stalk I took to be Bamboo, Hector is a Hound, not a Panda.

I opened the poly bag, not a Banana Leaf but some other evergreen leaf. Still, I assumed this was my – plate.

A waiter brought a – Special Drink – along with a sachet on which was written – Betel Nut. The drink, I have now established as being Paanagam, was cold, Gingery, flat. Not appetising.

As the people behind me departed, so the lady admired my use of the leaf, she hadn’t though of that. She warned me about the Betel Nut, her husband suggested Tamarind as an ingredient of the Special Drink which he described as a palate cleanser. Paanagam has both Ginger and Tamarind, we were both right. The Banana was for Dipping they revealed/suggested, the stalk was Sugar Cane, aka Karumbu. Why slave, sugar plantation workers with metal plates fixed to their mouths to stop them eating, came to mind, who knows. On turning it over, it still looked like Bamboo, not for me. Why eat Sugar?

The Betel Nut, was this the – Vethalai Pakku? This was never touched.

Nearest me were two Rice Pots, with a third top left. Why three? Why Stodgy Rice? This was even worse than the Rice served by Hector forty years ago before the microwave guaranteed discrete grains. I tried one, Sweet, I tried another, Sweet, wtf? Get them off the tray.

And so to the Curry Pots, or were they?

*

I saw nothing resembling my original hoped for Aloo Palak or Mushroom Rogan Josh. Black Chana I recognised, Marg had a Curry based on this at Shahi Mahal last year. Chickpeas, not my favourite, but at least familiar. Seasoned, earthy, Black Chana Sundal is the given name of this creation.

At this point, the Hector has to reveal that the names attributed to each Pot have been added a posteriori. The Banana and the tiny Pot of Chilli, whose size suggested all one needed to know, were the only components I could identify with confidence. The Tamil names were completely unknown, Hector knows his menus in Punjabi/Urdu. I have hopefully matched most, but with degrees of freedom remaining and the visual clues not matching the found written, who knows. The joy of a Blog versus a magazine article, errors can be sorted. Those who do know, please advise.

The Fritter was doughy, but not a Doughnut, no sweetness here. This was Thayir Medu Vadi – I can reveal with confidence, and made from Lentils and Yoghurt. The Pot, top right, with the brown liquid was begging to have the Thayir Medu Vadi dipped in it. Now we had sweetness, this Pot was removed from the tray.
With three Pots set aside, the waitress was back to check on my progress. On explaining that I was isolating the Sweets, she removed another, bottom right, which did look Sugary.

Next, I’ll call it Vegetable Soup, a Sambar, I was told. Sambar Satham – is written, again, with confidence. This was significantly different from a Shorva, more solids. In terms of Flavour, not much happening here.

This left three to four Pots as yet untouched. Where was Hector’s dinner?

The Pot with the Dry looking cuboids, I considered to be Kothu, chopped Roti, with Peas as served here. Nope, this was not Bread. It wasn’t Meat, Tofu? If this was Tofu, a first encounter, you can keep it. Hector Holmes has interpreted this as – Senai Kilangu Poriyal – or – Elephant Yam, which features chopped Tamarind. I prefer the Sauce, by far.

What I took to be a Daal featured some Carrot. A decent kick, here, some flavour, pleasant – Kathamba Kootu aka Pongal Kootu, is my best match. Another source suggests seven Vegetables could/should feature: Potato, Sweet Potato, Broad Beans, Raw Banana, Pumpkin, Ash Gourd and Lima Beans. Not that many here.
The remaining Pot, at three o’clock, had a definite South Indian warmth. Finally, something I would happily have eaten a full plate of.

Vengaya Pulusu – Egglant, Tamarind, featured in the given list, I found nothing that could have been this.

Tapas/Thali, if anything, the above confirmed that this is not my thing. I wanted my dinner.

Time for Dessert.

The cold Stodgy Rice with Cashews is apparently – Sakkarai Pongal. Then there was the cold Stodgy Rice, with Pomegranate Seeds, The Seeds tempered the Sweetness elsewhere. The next Stodgy Rice featured Black Peppercorns and Curry Leaves. Vanilla is what registered on Hector’s palate. This was – Ven Pongal aka Khara Pongal, a savoury Rice Pudding.

Khara! We’re back talking the language Hector is familiar with: Khara, Salt/Seasoning!

Apart from the Savoury, all the Sweet Dishes tasted familiar, essentially Kheer variants. Sweet, same underlying Flavour.

Paasi Paruppu Payasam, Kalkandu Pongal, Milagu Pongal could not be differentiated. Insert where appropriate.
As illustrated, various combinations were tried. There was no escaping the fact, I was left with a mass of cold food, not my preferred way of eating.
Some Pots were emptied, some less so. More Diverse than Interesting – may summarise the meal, an experience, with Hector still at the  bottom of this learning curve and likely to stay there. There is little desire to eat this style of Food. This is Curry-Heute, it’s about Curry. Only two Pots were considered to be as such. As with my first and only  Sushi experience, can I go for my dinner now?

How was the food? –  asked the waitress who cleared the table.
Different.

The Bill

£19.99

The Aftermath

The Calling Card presented to the waitress who had looked after me. I admitted, my field of expertise is Curry, not Thali.
The waitress suggested I return for – Dosa. Maybe, one day.

Without Meat? Probably not.

With the array outlined to Marg later, there was an emphasis on the Sweet element.
That might be my best meal, ever – she exclaimed.

I presented the Banana. Marg eats yellow Bananas, even with black bits.

2026 Menu

Posted in Saravanaa Bhavan | Comments Off on Glasgow – Saravanaa Bhavan – The Feast of Pongal

Glasgow – Ambala – It Has Been A While

Posted on January 12, 2026 by Hector

In 2021, there were eight Curry-Heute reviews for Ambala (11 Forth St., Glasgow, Scotland, G41 2SP), thereafter, just one per year. Hector is a regular no more. Evidently, tastes change and other venues entice. Last week’s rediscovery of Original Khyber and their fine Namkeen Karahi may well exemplify this.

January has therefore commanded another review of Ambala, and an update of their menu. As is justifiable, prices have increased. Bread, however, has the Hector in despair. During our visit this afternoon, I contacted Lord Clive of Crawley to advise him that I would not be bringing him back to Ambala. He has a preference for a (Keema) Mince Nan (£8.99). His reply conveyed the deduction that Ambala’s Keema Naan would be four times the size of that encountered in Whitechapel, but if so, who could manage it? £8.99 for a Naan, not even in Aberdoom, until proven otherwise.

Marg negotiated the chaos that is Forth Street in the afternoon. Two Curry Houses, but it is the other businesses which are responsible for the congestion. As we entered through the pukka, automatic doors at 14.45, the young manger on duty clearly remembered me.

As Marg went off to check the facilities, so he recalled, wrongly, that I write for a newspaper. Hector may well have appeared in a newspaper of sorts in recent weeks, I didn’t disillusion him. That every table was set, quite a departure from years gone by, I did make my remark that Ambala is now very much a restaurant, Deli Bar, no more.

You usually come alone – was another observation. True, but that was before Marg realised that if she doesn’t join Hector for Curry on a Monday, she might not be fed.

Given the choice of tables in the otherwise empty restaurant, we chose the corner, window table.

Empty, but not for long, a couple with two weans arrived moments later, but fortunately chose to sit on the far side, behind the partition. The sigh of relief was interrupted by more of the same who sat along from us. Even the electronic distractions did not prevent the inevitable outbreak of training for the next Olympics, assuming that – running at top speed between restaurant tables – has become a new event. Soon there was a relay with a member of the other family. One parent did try to curtail this, the child demonstrated who was boss.

This has been a common occurrence in visits to Ambala over the years, and consciously or otherwise, may go some way to explain why Hector does not visit often. That I no longer favour Lahori Chaska Lamb Karahi, possibly their Signature Dish, the other. At £42.99 for the kilo, the top end of what is charged in this city. And 34% more than what was paid last week at Original Khyber, for something arguably superior. Additionally, £25.99 for the half kilo here, is not going attract the solo diner.

Fish Karahi (£15.99) commendably the same price as the Lamb Dishes, was Hector’s planned Curry for today. Over the years, my enjoyment of this much sought after Curry has varied markedly at Ambala. It has been a while, time to have another go. Nan Bread (£3.20) would accompany. With Marg still indisposed, I was doing the ordering. Keema Karahi (£13.99) with a Tandoori Roti (£1.70). Even Marg had noted the price of a Chapatti (£1.99) and was content to have the lesser Bread.

The waitress asked if that was with Peas or Potato.

Why not both?

Duly recorded.

A bottle of Tap Water would suffice, well not quite. Marg was not for letting the opperchancity of having Kashmiri Tea (£3.99) pass her by. To be brought, as and when ready.

In my discourse with Clive by text, he enquired as to the price of a Poppadom. £2.99, they come in pairs, so be warned. Again, advice for the reader, Fanta etc.  are charged at the equivalent of  £12.00 a litre. Is this the shape of things to come? What will 2027 bring? Watch this space.

Two Dips were brought, as is the Ambala custom. As we were not having Starters, and I am not going to wind myself up any more by checking the price of Lamb Chops, the Dips remained untouched.

Food crafted from scratch – is proudly posted on the wall. The wait was therefore appropriate.

Both Breads halved and in one basket. Better than quartered, but why not – whole?

*

A Wholemeal Roti, as enjoyed by Marg. She managed one half only. Maybe Bread could be charged by size?

The Naan, round, not the preferred Tandoori Teardrop, was pale, but well risen, puffy, and had blisters forming. I thoroughly enjoyed this Bread, eating way more than my norm. But a scrap would remain.

Fish Karahi

No karahi, a ceramic dish, why? Coriander Ginger Strips and sliced Bullet Chillies topped the plateful. The Texture of the Masala revealed the presence of Yoghurt. With the peripheral Oil at an acceptable level, no panic, and no watery residue either.

There was plenty of Fish beneath the Masala. Definitely not Scottish Haddock, Coley/Pollock the best guess. That the Hector feels confident to even write this, quite a development. Sadly, compared to Haddock, this Fish tends to be a bit slimy, rubbery, however, it was not overcooked, as good a Texture as this Fish can have.

And it tasted of Fish!

This statement is not to be taken lightly. What’s more, the Fish retained its heat long after everything else had started to cool.

Back to the Masala. The Seasoning was right up there, this had me onside immediately. My pleasure was therefore communicated across the table. With quality Bread, Masala and Fish, I established that I was going to enjoy this Fish Curry.

Mid meal, I piled everything to one side of the plate to see how much Oil would drain to the other. Acceptable, and so all was stirred, carry on, Hector.

Still though, there was something missing. There was no great depth of Flavour here. Is it memory or imagination, is Hector’s idyllic Fish Curry actually achievable?

Today, the – Seasoning is all – mantra was in vogue.

Keema Karahi – Aloo Mutter

The same Toppings, the same dish, no karahi. Importantly, no peripheral Oil, a Dry Curry, as this must be, the merest threat of a Masala. A dry-moist – was an early description given by Marg.

I studied the Potato, it was not discoloured to any depth, so cannot have been left to sit and absorb Spice, hence Flavour, as in my favoured Curry Cafes. Still, Potato remains a wonderful element of any Curry.

Given the discard pile, Marg must have had more slices of Bullet Chilli than were on my plate.

*

Marg: A ceramic dish full of lamb mince with peas and potatoes. There was a sprinkle of ginger, coriander and green chillies on top. My Tandoori Roti was cut in half, and I only managed to eat one half. The dish had a spicy kick when you ate a chilli and the mince went well with the peas and potatoes. Plenty of flavour from the potatoes. A dry, but tasty meal.

She dreams of Kashmiri Tea – was my remark to the waitress when this was presented.

Marg assured me otherwise, but it was certainly appreciated:

A lovely pink Kashmiri Tea arrived. The hot milk makes the lips tingle from the spicy meal and the tea was full of pistachio nuts and spices A great was to finish a meal.

*

I went up to the till to pay, as remains the system at Ambala. Our enjoyment was relayed. The waitress made reference to the cost of the Tea.

The Bill

£33.88    Complimentary Tea, cheers!

The Aftermath

There was. a nod towards the kitchen. Time was, I knew the Chefs here

Ten minutes later, the Cumin Seed dislodged itself. It has been a while.

Posted in Ambala Pakistani Cuisine (Deli Bar) | Comments Off on Glasgow – Ambala – It Has Been A While

Glasgow – Original Khyber – Out Of The Blue

Posted on January 8, 2026 by Hector

At the start of each year, the Hector is faced with the challenge of getting around all the Southside Curry Cafes, both to show my face and update the menu tag, this time to – 2026. Curry-Heute has been mostly featuring Curry Houses north of the river in recent weeks, again, rectification required.

Are you in Glasgow? – was an unexpected question from Curryspondent Bill.

More or less.

Have curry this week, if you’re free.

We are in constant touch, yet, it is almost eight years since Hector & co celebrated a birthday in Bill’s presence at Tony’s – Moti Mahal – which closed in 2022. I suggested he pick the venue, on the Southside. If we are to go out for serious Desi Curry, it has to be south of the river.

Original Khyber (69 Kilmarnock Road, Shawlands Glasgow G41 3YR) was Bill’s proposal, a venue visited once at the end of Lockdown #2 for Takeaway, when the Hector took the opperchancity to make a sweep of favourite venues, to which access had been prohibited, thanks to the issues of that time. That Blog entry remains one of the most complex ever posted. It explains how the chaps who had The Kyhber – Scotland’s First Afghan Restaurant in Pollokshields, started again at this locus. Being the most southerly Glasgow Curry House covered in Curry-Heute, this definitely suited my purposes. 14.30 was agreed.

Arriving first, I took a table well inside the cafe/restaurant, and beyond the only two sit-in customers who would leave shortly. Eight years, have either of us changed?

No comment.

I had time to study the menu. Last time here, I was told ninety minutes to prepare Namkeen Karahi, no such limits today though the kilo of Dumpukht (£31.99) required twenty four hours notice. The similarly priced kilo of Namkeen Karahi was therefore what I hoped to share with Bill. The appreciably cheaper Lamb Charsi Karahi (£28.99) no longer holds any attraction to this commentator. Too watery, lacks the required depth of Flavour.

Namkeen it would be.

Not Garlic Nan (£2.50) – Bill insisted – the Garlic overwhelms.

We were on the same page, a Plain Nan (£1.49) each would suffice, to start anyway. Curry with Bread v Bread with Curry, to each, our own approach.

A medium-plus Spice Level was agreed with the waiter, Bill asked for extra Chillies on the side, plus Salad and Dips. Seemingly a regular here, he knows the score.

Tap water was the liquid accompaniment.

Despite our regular exchanges on a certain social medium, there was a lot of catching up. Still involved in the Glasgow Curry scene but without hands-on, Bill amuses himself otherwise. It was Bill of course who arranged the recent attempt at a Desi Qorma at Punjabi (Ibrox). The Pot I saw entering the premises that night had been prepared by Harry’s wife. Bill has promised attempt #2. If Harry’s wife also prepares that one, then we shall have to insist on some of her almighty Karela as served at Punjabi (Charing X) in the bygone days of yore.

Bill is a Chef, he assures me, an obvious question, never asked.

Recent visits to West End Curry Houses raised a mention of Indian Orchard.

I need to get back there, the chaps must be over a hundred. That Papa Gills (Partick) had gone so long ago, had also escaped his notice.

Indian Mango (München), Bill was able to mention Herr Battra by name. That Mein Host took the Chef to establish Dessi Tadka was related. This brought the conversation to Fisch Chettinad, a Curry I – managed – to have prepared Dry, as opposed to the ubiquitous South Indian Soupy versions which prevail. Bill explained why the Fish should always be cooked in batter, it forces more Spice/Flavour into the aquatic vertebrate. Marg and Hector have booked a return visit in the first half of the year.

And so Bill was able to recall specific Blog entries, and who he has met in my company along the way. More cooking tips also, another way of preparing Lamb to add to a Masala – don’t use a pressure cooker.

A chap behind the counter asked if we wanted two half kilos, or one large. Large of course, and this is the only time the Hector actually enjoys sharing, anything.

Dips and an Interesting Salad were duly presented. I decided not to avail myself of these, to consume half a kilo would require every piece of appetite I could bring to this meal.

The two Naan were brought in separate baskets, quartered. They must have been huge before cutting. Risen, puffy blistered, Tandoori teardrop-shaped originally, most enjoyable. Next time, whole please.

I would manage just over a half, on seeing Bill get close to finishing his Naan I offered a quarter of mine, duly accepted. Two Naan therefore sufficed – Curry with Bread.

Namkeen Karahi

A Curry that is almost – grey. Nothing red goes into the making of this marvel. Onions, black pepper, ginger – says the menu. And a lot of skill and patience. I have tried.

Whilst I was securing photos of everything on the table, including my own, my dining partner says he might grace Curry-Heute with his image next time.

Bill questioned the level of Seasoning. Oh.

I had taken about a third of what I would eventually eat, to start. The residue emanating from the Meat and Masala was as much juice as Oil. No great Flavour coming from this. Oh.

With fork in right hand and Bread in the left, I got underway properly. The Seasoning was not an issue. In time, Bill agreed, it was there, it just took a while to register.

Coriander and abundant Ginger Strips topped the Karahi, no Chillies. The small dish of Chopped Green Chillies were added as and when. Medium-plus, maybe this was more – medium. Nobody should fear ordering this glorious creation.

The Tenderest of Lamb, crucially, giving of Flavour, and served on-the-bone. Bill highlighted the importance of this. An Onion-based Masala, moist, full of Flavour. How can so much be achieved just from Salt and Pepper? I suspect the merest hint of Yoghurt may have been added.

No cutlery employed across the table, Bill ate skilfully with his right hand, capturing Meat and Masala in his pieces of Bread. I mentioned that some might find my left handed eating to be abhorrent. Fork aside, it’s how the Hector eats, and drinks.

Plate two, the Hector was feeling no pain. The karahi now looked as if we meant business. The remnants were divvied up, plate three. I was still eating Bread. This was breakfast-lunch-dinner, it was necessary to starve oneself to do this justice.

I proudly took a photo of the empty karahi, it has been quite some time since I shared-the-kilo with only one fellow diner. I didn’t feel Lambed-out either.

Our ongoing and harmonious discussion led to a significant observation. We had walked in off the street, this Namkeen Karahi had been prepared, in an acceptable amount of time, no forewarning. Every other Namkeen I have had has been ordered well in advance. Bill assured me there is always a trained member of staff on duty, Original Khyber is therefore way more than another Grill House. This means I can suggest visits here with out having to be too precise about numbers. The half kilo (£16.99) may be a bit extreme for one.

Bill – Meat was tender and peppery, every component of the dish worked well. Compliments to the chef.

The Bill

£34.97

The Aftermath

Being visit #2, no Calling Card felt appropriate, Bill had other ideas. Having conducted a conversation in another tongue, I was invited to show my first visit on Curry-Heute, the Calling Card was duly presented, and a photo with Bilal, Mein Host, secured.

Original Khyber, our appreciation of the original Khyber Restaurant saw it secure its rightful place in Glasgow’s Top Rated and therefore Hector’s Recommended Curry Houses. Hopefully, by the end of this year, the current premises can have this accolade restored. 

2026 Menu

Posted in Original Khyber | Comments Off on Glasgow – Original Khyber – Out Of The Blue

Glasgow – Chimes of India – Monday Night Curry

Posted on January 5, 2026 by Hector

The – Silly Season – officially ends tomorrow, the feast of – The Epiphany.

Next time, less Myrrh – before then, Marg gets to celebrate her birthday. Wendy and Peter were invited to join us for 19.00 at Chimes of India (914-916 Sauchiehall Street, Kelvingrove, Glasgow G3 7 TF).

Marg’s choice of venue – they need the business.

First to arrive and no sign of Vini, Mein Host, the rest of the staff certainly recognised us. After the two diners in situ departed, we four had the place to ourselves.

Poppadoms, Mango Chutney and a towering pot of Spiced Onions were on the table in an instant, how it should be. Peter spotted the price of these on the menu – you have been here before.

It helps.

Hector, last to tackle the amuse bouche, the Spiced Onions stood out, well Seasoned, and a wee Coriander hit.

Drinks were ordered, a large bottle of Sparkling Water (£4.70) for Marg and Hector, a large Red Wine (£8.95) for Peter. Wendy ordered Irn Bru (£2.95) to start, later a glass of Mango Lassi (£3.80).

Hector was sticking to the Curry that triggered so many return visits – Desi Lamb on-the-bone (£12.95) with the favoured Mushrooms (Rice) (£3.90). And yes, I have tried most of the items on the Main Course (Lamb) menu, as well as other Vegetable-based delights and even the Fish, where Marg was headed this evening. Masala Fish Curry (£15.95) would also be accompanied by Mushrooms. Having showed Marg a photo of the Fish Curry, she accepted that a Chapatti (£1.75) might not be appropriate, too Soupy. No – dipping fest – then.

Peter followed Hector’s lead, Desi Lamb, also on-the-bone. To accompany, Nan Bread (£3.50). Wendy sought a Sweet & Sour variant, Chicken Tikka Chasni (£11.95) was the simple option. She did consider South Indian Chilli Garlic (Lamb) (£12.95), bus was concerned about the declared – Hot and spicy – in the description. The waitress said it could be dumbed down, but at the risk of losing the intended Flavours. A Chicken Curry it would be, at least Chicken Tikka Chasni is a new addition to the coverage of the menu at Chimes of India.

With Marg promising some of her Mushroom Rice, not mine, Wendy mooted a Side of Daal Makhani (£6.95). Once more, I was able to show a photo of this as experienced here previously. Sorted.

As we were here – to dine – Marg proposed we all share Mixed Pakora (£10.50). With three pieces in each of four styles of Pakora, the waitress suggested an upgrade to four. Not necessary, some had already dismissed the ones not wanted. Consequently Peter was facing lots of Chicken.

To conclude the Order, I asked for – extra Desi.

The complimentary Poppadoms etc. taken care of, the Mixed Pakora duly arrived. The ladies took care of the Salad elements and purloined most of the Haggis, one component the Hector had dismissed. If Hector desires Haggis Pakora, then a single Haggis from any Fish & Chip shop is surely comparable?

One piece of Vegetable Pakora, double fried, OK, and two pieces of Fish Pakora was my allocation. Fresh Fish Pakora cannot be beaten. That this Fish was Haddock was ever so clear, distinctive, tasty. But two pieces only, maybe time to cross the river for a plateful.

Peter – The Fish Pakora incredibly fresh, tender. The Haggis, excellent flavour. The Chicken was just – Chicken.

Wendy – The Haggis Pakora was excellent, not too much batter, lots of Haggis. Vegetable Pakora good too. I Particularly liked the mango dip.

Marg – a large plate with Mixed Pakora arrived after the complimentary Poppadoms. Thoroughly enjoyed the rich Haggis and Vegetable pieces. The Fish and Chicken was shared out amongst the others.

Hector – Who actually ever wants Chicken Pakora?

There was a sufficient gap between Starters and Mains. Hot plates were presented, the joy of being in an actual restaurant.

The Mushrooms in the Rice were outstanding. Presumably cooked separately in whatever, before adding to the equally tasty Pilau, a great combination. A decent plateful, Hector was still not for sharing.

The Bread at Chimes of India has yet to impress this commentator. The Nan, served in quarters, why, was thin, unrisen, but at least showed signs of blistering.

Contrary to what I think makes the perfect Naan, Peter had other ideas:

The best Naan I’ve had (in a while). Not too thick and doughy.

Ah well.

Daal Makhani

Dark, thick, earthy, with menacing Lentils to the fore – is how I expect a Daal Makhani to appear. For Hector, this was too light and creamy, too Soupy. For the person who ordered it, seemingly acceptable.

Chicken Tikka Chasni

The resemblance to the Daal Makhani was observed by all, another Creamy, Soupy creation. There did not appear to be much Chicken relative to the quantity of Masala. Wendy was satisfied with some of Marg’s Rice and a piece of the Naan. Maybe this Curry called for a huge, puffy Naan for a dipping fest?

Wendy – It was ideal for me. Creamy with a sweet and sour kick. I coupled this with the Daal which was great. Both very filling.

The Lassi was far too rich for me, a miniature would have suited.

Marg quickly took care of the leftover Lassi.

Desi Lamb on-the-bone

Extra Desi – said the waitress as she presented my Curry, not Peter’s. The difference was even more whole Green Chillies. Hence, the Spice Level of the Curry was self administered. I left one Chilli.

The Seasoning was low, another reminder of how much I enjoyed my Methi Gosht at Priya (Ayr) on New Year’s Day.

Sucky Bones were to the fore, the Meat falling off. There was no need to count, the plentiful Lamb was self evident. The Meat to Masala ratio was therefore commendable.

The Masala was speckled with Herb, in time a piece of Star Anise was revealed, Desi confirmed.

As the pile of bones accrued, so the enjoyment of the Sucky Bones was appreciated. The Meatiness too from the Lamb. An array of Textures from chewy through Tender to Super-soft, possibly due to topping up the Lamb Pot. Enjoyable, but the lack of Seasoning was limiting full enjoyment.

On adding a Soupçon of Daal Makhani, there was no great extra burst of Flavours.

The Spiced Onion was the most potent thing I had this evening, maybe it should have been avoided. Had the Spiced Onion already stymied the taste-buds?

Peter – Desi Lamb tender, excellent flavours without being too spicy.

Malbec, tasty.

*

Masala Fish Curry

The Masala could have been identical to that served with the Desi Lamb. There was visibly abundant Fish in the portion, especially compared to many a venue visited. Whether this justified the extra £3.00 charge for Fish remains debatable. Fish Curry in Mainland Europe is typically cheaper than Lamb, nowhere in the UK is far from the sea. Marg had much to say:

A large plate with my Masala Fish Curry and a good-size of Mushroom Rice completed my dinner. The rice added good textures to my thin masala sauce. The fish pieces were numerous and tasty, cooked in the onion and tomato gravy with herbs and spices.

A very pleasant dish, full of flavour. Added the creamy Daal for a different taste.

Ordered Masala Chai to round off a lovely meal. A lovely atmosphere with a very attentive waitress.

Em, we had the place to ourselves…

There was but a scrap of Naan left on the table at the conclusion of the meal. Marg had her Chai. In the otherwise empty restaurant we were under no pressure to depart.

The Bill

£114.90 … of which over £30.00 was for Drinks. Still, good value for the Curry etc.

The Aftermath

Our pleasure was expressed as we departed.

Back out into the freezing night. As for one chap, briefly resident in the East End, sadly, those in charge have had their own epiphany, and have well and truly left him out in the cold. Meanwhile, today’s breaking news, The Magus has returned.  Perhaps this – Silly Season – is continuing after all.

Posted in Chimes of India | Comments Off on Glasgow – Chimes of India – Monday Night Curry

Glasgow – Curry Pot – One Hour After

Posted on January 3, 2026 by Hector

A second visit to Curry Pot (139 Dumbarton Road, Glasgow G11 6PR) this week, but not this year. At 13.30 today, the appetite was facing inglorious defeat. An hour later it was a matter of where could I source a Lamb Chermiti? A double portion even?

It was 15.30 when I had reached Partick and walked the few blocks to Curry Pot, by then happy to have Lamb Saag (£9.50). The mood for Spinach comes and goes, however, foremost in my mind were two burning questions: a) just how much better is a Methi Gosht than a Saag/Palak Gosht, and b) just how wonderful was my Methi Gosht at Priya (Ayr) two days previously?

The serving chap confirmed that I would be sitting in, Mushroom Rice (£4.00) was duly added to the Order. In time a glass of water became part of the equation. Furthermore, for half of my visit I would not be dining alone. An Indian chap ordered almost the same Curry – Saag Paneer (£7.95), but with two Breads which were certainly more than a Chapatti. The Asian way: Bread with Curry as opposed to Curry with Bread.

I’ll put on the heater – was the added welcome as I took my seat. When the door opens, there is no escape from the cold blast. One is here for the food, not the ambiance.

A cold plate, but the Mushroom Rice was hot-hot. As splendid as always, but the power of Spinach would smother any further taste experiences from what would lie beneath.

Lamb Saag

Topped with two Ginger Strips, never pretty to look at, the six large pieces of Meat were arranged with half of the Spinach-rich Masala over the plateful of Mushroom Rice. Each piece of Lamb required halving. Super-soft Meat, in no way did it have time to absorb any Flavour from the Masala.

The Masala, if there was one in there, was the alternative approach to presenting this Curry. The opposite of what I had enjoyed at Priya which was definitely a Masala with Methi.

The speed at which I ate today was uncharacteristically quick. A combination of hunger and excitement. Bragging rights, I couldn’t wait to get to my next port of call, and eat the food before it gets cold.

A Dry, Earthy, but not Bitter Masala, the spontaneous desire for Spinach sated. But was this spontaneous, yesterday I bought a bag of fresh Spinach, what will happen to that now?

The Seasoning today seemed desperately low, at least the Spice built towards something that was decidedly Curry and therefore beyond Gemüse.

Whole Spices were unearthed, the inevitable Black Cardamom, but only after it had been bitten into, a piece of Star Anise, then a whole Peppercorn. Desi-style Curry.

The chap beside me was having his Cheese & Spinach, the Hector was once again fully appreciative of the quality of the Lamb. Don’t even think about it, a Cheese-based Curry would never stay down in Hector’s digestive system.

My two questions had answers. I by far prefer Methi to Spinach, and yes the Curry at Priya was truly outstanding.

The Bill

£13.70 Random numbers.

The Aftermath

I departed, without ceremony, I had somewhere else to be.

Dr. Stan would later enquire as to what is a – Lamb Chermiti…

Posted in Curry Pot | Comments Off on Glasgow – Curry Pot – One Hour After

Ayr – Priya – Authentic Indian Kitchen – Happy New Year

Posted on January 1, 2026 by Hector

Happy New Year!

After the success of our two day Hogmanay – New Year’s Day mini extravaganza in Ayr last year, why not have another go? Dr. Stan was even on board, whilst Dr. Henry, a local, arranged tickets for an event last night to – bring in the bells. The first Curry of 2026 was always going to be a return to Priya – Authentic Indian Kitchen (58 Sandgate, Ayr KA7 1BX), a repeat of January 1st 2025. What’s more, Hector and Marg were having the same Curry as last time, a long established philosophy in Curry-Heute: you impressed once, do so again.

With a table booked for 19.00, the three travellers arrived minutes before. Dr. Henry arrived wearing his legendary hat, the first it has been seen for a while, and a reflection of just how bracing the blustery day had been, especially along the promenade.

As I took my seat, I became aware of a warm blast of air around my head. Once seated, it took a moment to establish the source. This would be the cosiest Curry had in some time.

With my back to the kitchen window, I had a different perspective from last time. An Indian family occupied a large table between us and the door. Even the kitchen staff were out to check on them, must be locals. A family with weans, all well behaved – yay. Maltesers?

Methi Gosht (£12.95) for Hector, what better way to start the year? Rara Gosht (£12.95) for Marg. We would share a portion of Mushroom Rice (£3.95) and a Naan (£3.95), the latter having particularly impressed in 2025.

Dr. Stan always has the Spinach option – Lamb Saag Madras (£12.95), this time with Mushroom Rice. For Dr. Henry, it’s going to be a mild Curry – Chicken Breast Korma Mughlai (£10.95), with Pilau Rice (£2.95).

Drinks: a large bottle of Sparkling Water (£3.95), a glass of Lemonade (£2.50), a 330ml bottle of Cola (£3.25).

At the point of ordering, I asked the waitress if a Coriander Naan was possible, granted.

No Starters, we made that mistake last night.

I made a point of noting the Spicy Curry options on the menu. Dr. Stan had just ordered a Madras variant. Maybe in term time, Priya serve nutters who want to take on the challenge of the extremes. People grow up. By chance, two nights ago, I met a group of former pupils who had certainly grown. The chaps and their respective ladies, follow Curry-Heute closely, and only go where Hector has been. Maybe they need a trip to Ayr?

A few more diners arrived, the tables nearer the door where we sat last year were all that remained. A bit draughtier there, but hey-ho, there was plenty of heat to share at Priya.

The nicknacks along the wall amused.

It took a mere fifteen minutes for our food to arrive, a bit quick, but we had fortunately timed our arrival between the family group and the 19.30 diners.

The Rice portions appeared to be small. On emptying the metal bowls, a plateful, so no wastage. Marg doesn’t take much Rice, so Hector still had enough.

Tasty Pilau, and the sliced fresh Mushrooms impressed, they had Flavour. For fifty years, this has been my preferred Interesting Vegetable accompaniment. I need to source Mushrooms better than the bland offerings which are sold in supermarkets.

The Coriander Naan looked the part. Served whole, with a copious Herb topping, the Bread was a proper, teardrop-shaped Tandoori Naan.

A bit thin perhaps, so on the crispy side, not fluffy, but the burnt blisters were there.

Why did I think that the Naan served at the adjacent table was much larger?

Not a scrap remained at the end. We nearly ordered a second.

Methi Gosht

Not the largest of karahi, but as with the Rice bowl, deceptive. I note the menu has dropped the suggestion of ordering three main courses between two diners. Nine pieces of Meat, one of which would be halved, sufficient, and reflected in the price.  Furthermore, on the Takeaway menu (below), Methi Gosht et al are charged at £13.95, a larger portion then?

This Masala was exactly how the Hector seeks his Methi Gosht. The menu makes it clear, a Tomato base, so not the mash of Herbs and – where’s the actual Masala – that some venues present. Here, Tomato pulp was visible on the surface. Having covered the Lamb and the Rice, there was enough Masala left to scoop up with the Naan. Scooping, not dipping, this I get. Tonight, a two pronged attack: Meat and some Masala with Rice and Mushrooms, Naan and the Methi-rich Masala.

The Seasoning was pronounced from the start. Fresh Methi, distinctive, I found a stem, and with this level of Seasoning, the – wow! – moment was guaranteed. The Spice built gradually, never testing.

The Lamb, shrouded in the Herb-rich Masala, gave off a tremendous amount of Flavour with each mouthful. The interior of the Meat could not compete with this. Just the right amount of chewing was required. I appear to be enjoying Lamb again.

I encountered my first whole Clove of 2026, followed quickly by a piece of Cinnamon Bark. In Curry-Heute, this marks a Curry beyond the Mainstream, Desi/Apna cooking can therefore be applied to Priya. I came back because last year impressed, this was even better. A standard has been set for 2026.

Rara Gosht

Again consistency was evident. This Curry resembled a deluxe Keema, served properly, with a Minimal Oil residue. Specks of a Herb, then pieces of Onion protruded from the thick combination of Meat and Masala. Another rich Curry.

Marg: A dish of very tender meat with minced lamb which was full of flavour and very rich in taste. There was onion and coriander throughout the meal and a crispy coriander Naan complemented the meal. I added some Mushroom Rice to give the dish more texture. I did leave some of the extra oil in the karahi. Overall, a very enjoyable experience.

Chicken Brest Korma Mughlai

Yellow, Creamy, Soupy, and topped with Coconut, a Curry for those who like this sort of thing. Chicken too, well it has to be, Lamb does not work. Henry took care of his Meat, then later returned to the leftover Masala, supping some with his spoon.

Marg recalled that when she first associated herself with Hector, this was her level of Curry, that was nearly three decades ago. Is there hope for Henry?

Dr. Henry: Chicken, succulent and tender with pleasing coconut flavour. Very sweet and negligible spice presence. Rice not too dry and of good texture. The sauce was a little too sweet, but overall a filling and satisfying meal.

I told Dr. Henry of Craig’s memorable Curry at Royal Bengal (Praha) where Craig had asked for a Curry with no Spice at all. That is what he received, he enjoyed it.

Lamb Saag Madras

The seemingly huge dried Red Chilli on top of the Curry was the distinguishing feature between this Curry and the Methi Gosht. Whether there was purely Spinach here, or a blend of Herbs a la Yadgar (Glasgow), remains an unknown.

Dr. Stan: a rich curry with tender meat and full of flavour, it was hotter than I usually have being a Madras, but well spiced.

Some of us thought the meal was over, Marg had other ideas. Indian Tea (£2.95) was duly ordered, and thankfully delivered timeously. Not that we were in a rush to go next door.

Throughout our meal, various staff members came over to check on our progress and level of enjoyment. The feedback was unanimously positive. Nav, Mein Host, revealed he had read my review from last year. I promised that this would be an even better one. As I congratulated him on having the Seasoning so well pitched, he revealed the origins of the Curry at Priya being down to his mother’s cooking. The avoidance of – bland – stood out in his discourse. Whilst I congratulated him further on having Whole Spice in his Curry, Nav admitted to picking them out before eating. But, he knows what’s in there. We shared the horror of biting into a Black Cardamom.

Two visits to Priya, both on January 1st. I note that they are open daily at noon, and the price of a return train ticket to Ayr is the same as Edinburgh, and with a comparable journey time. Who knows, maybe a spontaneous day trip might happen in the summer.

The Bill

£77.50 Ah so, £3.50 for the Cola. As with last time, a charge which did not match the price on the menu. They should watch this. However, the Coriander Naan may well have been undercharged.

The Aftermath

Looking into the kitchen I spotted The Big Pots lined up at the window. Having sought permission, the photo was duly obtained.

One could tell which one Dr. Henry’s Korma came from, as for the rest of us, hopefully from the smaller pots to the right. The Big Pot on the left looked fierce. Such is Restaurant Curry, the alternative to the ready Curry on display in trays in Hector’s favoured Curry Cafes. It is clear that at Priya, they practise their method with great efficiency giving splendid outcomes.

Nav was already at the door as we departed. A photo felt obligatory. Marg managed  not to ask him why the weans had been given Maltesers and she hadn’t.

I need to get back here, for more Curry. 

It was a short walk to The West Kirk to endorse – The Declaration of Ayr, we did not need an Uber. 

2026 Menu

Takeaway Menu extract

Posted in Priya - Authentic Indian Kitchen | Comments Off on Ayr – Priya – Authentic Indian Kitchen – Happy New Year

Glasgow – Curry Pot – Another Year Bites The Dust

Posted on December 29, 2025 by Hector

If this is not the final Curry-Heute post of 2025, then something unexpected will happen tomorrow. It is fitting then that this Curry should be at the discovery of 2025, well, actually, the rediscovery. Why it took twelve years to return to Curry Pot (139 Dumbarton Road, Glasgow G11 6PR) after such an initial positive review, who knows.

With a later start to the Monday outing, Hector and Marg arrived at Curry Pot at 17.30, Marg was due a visit, at this time of day, it was a certainty that they would be open.

Greeted by a chap I have yet to identify, we took the larger table setting mid-room. In a place this size, where else would one choose? Another chap would appear from the kitchen, he had to be a brother of Simrat, Mein Host.

On the train in towards Partick, yes a train, operating, unlike for the good people of Helensburgh who are being kept prisoner this week, I showed Marg her options on a well known and reliable Curry Blog.

*

Reliable? On a random scroll yesterday, an accolade was uncovered. Who wins awards? People keep telling me I should be making money from Curry-Heute, nobody ever convinces me how.

Marg had  selected Lamb Curry With Ginger (£9.50), the Curry which impressed so much on my return visit this year, I then kept coming back to sample the rest of the Lamb Curry menu. All but one Curry to be precise, Lamb Karahi (£9.50), which Lord Clive of Crawley was invited to try earlier this month.

Capsicum withheld, it should be fine. I was about to find out.

After much consideration of the Bread options, Marg went for her usual Chapatti, or Tandoori Roti (£1.50), as the serving chap made very clear. Does this mean they do – proper – Chapattis also?

Mushroom Rice (£4.00) for Hector, one day I’ll have something else, Biryani perhaps, which is advertised on the wall, and tucked away in the Takeaway menu. Tap water would suffice as the liquid accompaniment.

That was nearly not all. Having described the portions as – Tapas-plus, Marg was all for having us sharing a Starter. Calm. I promised that the quantity of food served would match her capacity. Somewhere in this, I agreed to give up a bit of my precious Mushroom Rice.

The presumed younger brother of Simrat departed with a substantial delivery. Others came in to collect. One chap ordered then stood outside, such that our dining experience would not be disturbed by his close presence indoors. Here we are, mid winter, and the age of thoughtfulness maintains. This is Glasgow.

Marg’s Chapatti was served whole, looked Buttery, and apart from the Wholemeal Flour content, almost appealing. Marg likes these, else she wouldn’t be ordering them.

The Mushroom Rice was sublime. Even after Marg took less than envisaged, there was still a plateful. A Clove and a Black Peppercorn would be found later, presumably originating from the approaching – Biryani-like – Rice. These were the best Mushrooms I have encountered since the last time I was at Curry Pot. Here, the standard has been set.

Lamb Karahi

I made sure at the point of ordering that the first criterion in the Curry-Heute Campaign would be registered. No need for Peppers in a Karahi. The payback? Behold the – Big Onions! I’ve had worse.

Eight pieces of Meat were arranged over the Mushroom Rice. Each would be halved, no knife required. I couldn’t help but make a comparison with the portion served along the road on Saturday at Curry Fi. Here, a bigger bang for your buck, but then Curry Pot is a cupboard, Curry Fi is a restaurant. Hector knows which he prefers.

Tomato Seeds were visible in the Masala, so definitely something along the lines of an authentic Punjabi Masala.

The Masala was not overwhelming with flavour. More Seasoning would certainly have enhanced this. In time I felt a tang. The Spice Level began at medium and grew to – plus. No Whole Spices other than those I assume originated in the Rice. The Rice plays a huge part in the Curry here. It’s the combination which keeps me coming back.

There were a few – mini explosions – of Flavour from the Lamb. Again this is what makes the Curry at Curry Pot stand out, a different league from a mainstream Takeaway.

Adding the retained Masala, a further delight. The Meat to Masala ratio was spot on, no Rice left uncovered, plenty of solids towards the end. The choice, finish on a Mushroom or a piece of Meat. Hector was in a happy place, however, one criticism – everything could have been served hotter.

Lamb Curry With Ginger

Decidedly Soupy in comparison to the Karahi, I was surprised that Marg did not take more Rice. For Hector, this Curry needed Rice, for others, a Dipping Fest.

Dark brown and mysterious, the Masala bore no resemblance to that in the Karahi. So, Curry Pot has more than one Big Pot! Marg too, wiped her plate.

Marg – The Lamb dish had a fairly thin sauce but it was full of flavour and left the lips tingling. A good kick of ginger and with some mushroom rice from Hector I was able to mop up all the juice.

The Roti was large and fresh and I was able to enjoy the pieces of meat in the Roti. The lamb pieces were large and I had to cut them to make eating easier.

As Marg reminds me after every meal, she likes to finish on a sweet note. On studying the menu, nothing caught her eye. With Masala Chai (£1.95) posted prominently on the wall, beneath Biryani, I suggested she ask.

Success, and our chap suggested Gulab Jamun (£2.95).

What’s that?

By now I thought Marg would know all of the Indian Desserts.

Thankfully we were in no rush, and the presumed wait for Chai was nowhere near as long as it can be, but maybe that’s just for the pink, Cardamom loaded, Peshwari Chai.

It comes as two – was the explanation when Hector found himself staring at the smallest Dessert bowl ever. A Soupçon, a sufficient Soupçon. So much for leaving with Clove still on the palate.

The Syrup was hotter than both the Curry and the Rice.

Marg – One piece of soaked sponge ball in a juice of sugar and almonds. A lovely sweet taste to finish the meal.

The Masala Chai arrived very hot and tasted of spices, cinnamon, cardamom & ginger.

For those who like this sort of thing. Milky Tea, I stopped drinking it, aged twelve, or thereabouts. Sugar I didn’t abandon until late teens. So why such an adversity to creaminess, unless it’s Ice Cream, and the University Cafe was metres away. Not tonight.

The Bill

£29.40

The Aftermath

A thumbs up towards the kitchen as we departed. I wonder how long the poor chap remained outside waiting for his Takeaway. 

As for – biting the dust, maybe not a bad year for Curry, but I do find myself expressing frustration with increasing regularity. Choices in Bradford this year could have been better, Florida (USA) was too Mainstream after the excellent venues found towards the end of last year’s trip.  Lisboa (Portugal) and Athena (Hellas) never disappoint, only one may feature next year. Also, Berlin (Deutschland) trips look to become fewer, maybe just the three.  Manchester beckons in late January, always a good start to any year. However, May should see a return to a favourite, and decidedly distant, happy hunting ground. Meanwhile, Glasgow still has so much to offer.

Posted in Curry Pot | Comments Off on Glasgow – Curry Pot – Another Year Bites The Dust

Glasgow – Curry Fi – Still In Search of Desi Qorma

Posted on December 27, 2025 by Hector

Eight days without Curry, it’s that crazy time of year when people overindulge in Poultry. At least it doesn’t lead to – Chicken Curry.

Curry Fi (450 Dumbarton Road, Glasgow G11 6SE), the latest addition to the West End Curry scene, was spotted a few weeks ago en route to the way more modest Curry Pot, located at Partick Cross. Curry Fi is further west, even beyond Indian Orchard, which is long overdue another visit. It was only today I noted that Papa Gill’s (Partick) has gone. Seven years ago apparently, I hadn’t missed it, nor the adjacent Takeaway – Chapatti X.  Jonathan is no longer with us, he would have known. So maybe the Rosevale end of Partick, almost Thornwood, needs a new Curry House. It is fourteen years since Hector visited both Indian Orchard and Papa Gill’s (Partick), the second year of Curry-Heute. Venues which open in the evenings only tend not to accrue many visits, Monday aside, Curry Fi opens daily at noon and remains so all day, ideal for Hector’s preferred time for Curry.

It was 14.30 when I entered Curry Fi. The young waitress greeted, even offered in situ, however, a small table mid room was accepted. The A3 laminated menu was already on the table. Five Chicken, five Lamb, one Prawn, no Fish Curry, not a needlessly extensive menu. Hector already knew why he was here: Lamb Korma (on the bone) (£12.99) – Tender lamb simmered in a rich, creamy sauce made with cashews, yoghurt and aromatic spices.

Lamb served on-the-bone, no mention of Coconut, could this be the almost fabled – Lamb Desi Qorma?

The waitress had bad news – no Lamb on-the-bone. If this was just for today, remains an unknown. No point listing it, and not having it. I verified there was no Coconut, so this would not be a British Indian Restaurant (BIR) interpretation of – Korma. I proferred – Desi Qorma – this was not repulsed. She did suggest the Korma could be sweet. I would take the risk. Spicy – was agreed.

Plain Rice (£3.99) would accompany. There was no Mushroom Rice option. Jeera Rice (£6.99), no way, Pedro. Veg Fried Rice (£7.99), worthy of consideration if this turned out to be Biryani, however, the description stated – Indo-Chinese seasoning – so not. Hector was missing his Interesting Vegetable already.

For those who might choose Bread, a Plain Naan (£2.50) is the same price as a Tandoori Roti, strange. However, the Garlic & Coriander Naan, at £2.99, suddenly looked to be good value. But then sizes/style/quality are unknown.

Tap water was agreed, before this, an amuse-bouche of Tomato Soup was presented. This was reminiscent of Green Gates (Renfrew), I had suspected that Curry Fi was a branch of an existing business, but whose?

Appearance-wise, this Soupçon reminded me of the Shots as served at Protokoll Taproom (Berlin), this may have had the Spicy, Chilli bite, but lacked the other – kick. Hot, it was a nice touch.

I settled down for the wait. I never did see the Chef, but somebody was clearly busy in the kitchen. I took in the décor. Another Glasgow muriel (sic), this one had a building I didn’t recognise. The other? Darbar Grill on the Southside.

The choice of music amused. Sixties schmalz, sorry, classics. All covers, no original artists, so Dean and Frank were having the day off? Middle of the road, hopefully, the Curry wouldn’t be. Time to eat.

Two handi were brought to the table, one brimming, the other not so. Was I back in Mainland Europe? Enough Basmati to share, I took what I knew I would manage, the rest, wasted. One may interpret the Rice prices as almost justifiable if all portions are for sharing.

Lamb Korma (Boneless)

Behold, a solitary Coriander Leaf, a swirl of something Creamy, and a piece of Meat breaking the surface of this definitely Soupy Curry. A Soupy Curry is what was expected on my last outing – In Search of Desi Qorma, since then, Curryspondent Bill, who arranged it, has spoken!

Arranging the Lamb on the Rice, the count did not reach double figures, so no Meat overdose today. Eventually, I had to employ the knife, unusual, to halve five pieces, so enough.

A Peppery blended Masala, no sign of Citrus, so not the Desi Qorma I had hoped for. Once again, appraise what actually sits before me. A decent Kick, the Seasoning seemed to be lacking initially, this was reconsidered as progress was made. A well Seasoned Curry.

With a whole Peppercorn revealed, the Pepperiness took me to the south of India, no Smokiness, not quite a Chettinad, but getting there. Was there Coconut in here? Certainly Creamy, but not excessively so, the level was decidedly acceptable.

Tender Meat, the distinctive Flavour of Lamb was to the fore. The Meat was almost giving of Spice, but with the level of Flavour already being emitted, no complaints.

I added more of the retained Masala. I was really missing my Interesting Vegetable, Meat & Masala, not that exciting. Veg Biryani (£8.99), to share, could be worth a shot.

There was still more Masala to add, hence the ratio of Meat to Masala was not favorable, to the customer. How a Mushroom Rice would have overcome this.

A Peppery, Creamy Curry, I know a lady who would love this. It’s a pity Marg tends to join me for Curry on a Monday when Curry Fi is closed.

The Bill

£18.68  :   £12.99 + £3.99 makes?

No tip!

The Aftermath

The Calling Card explained, the waitress confirmed that Curry Fi is another venture by those who have Hyderabadi Paradise, close to the ill fated, and already missed Mustafa’s Dera. A certain map provider has Hyderbadi Paradise currently as – temporarily closed.

On describing my Curry as having the Flavours of the South, the waitress confirmed that this is their model – adding South Indian Flavours to popular Dishes.

Curry Fi, a Mainstream Curry House, in the West End. The nearby Subway takes you across the river to where another World of Curry awaits. This is what Hector did fifteen years ago, and as for the outcome, it is written.

Curry Fi – 2025 Menu

Posted in Curry Fi | Comments Off on Glasgow – Curry Fi – Still In Search of Desi Qorma

Glasgow – Punjabi – In Search of Desi Qorma

Posted on December 19, 2025 by Hector

Karahi Gosht may well be the Curry which features most in these pages, however, Lamb Desi Qorma conveys the greatest satisfaction. With the demise of Karahi Palace /Handy by Darbar, The Village is the only source of this elusive Curry in Glasgow, though theirs takes second place to Punjabi Zaiqa (Berlin). Hector cannot be in the German capital as often as he would like.

Curryspondent Bill has kept tab on this over the years. He arranged with Harry of Punjabi (560 Paisley Road West, Ibrox, Glasgow, G51 1RF) for a bespoke Desi Qorma to be prepared. Five agreed to join Hector this afternoon at 16.30, just after the opening time.

Marg and Hector arrived first, Jazzy was there to greet, no Harry today. There was time to take note of the new, brighter décor.

Meanwhile, Jazzy had complimentary Poppadoms and Spiced Onions on the table in a flash. Marg would ask for Mango, which was soon presented.

Eventually the six were assembled. Steve by car, Michael by bus. Stewart texted to ask which Subway Station is closer, Cessnock or Ibrox. Dr. Stan, mistakenly assumed Cessnock and so was last to arrive.

Ibrox – is always the answer!

Soft drinks (£2.95) for everyone, five bottles of Sparkling Water (350ml) and one Irn Bru. With the choice of two available, I could still hear – a pint of lager – ringing in my ears, evoking the early visits here back in the 1970s. Tap water would be provided later. Some spotted that Southside Water tastes different from that which comes out of the pipes north of the Clyde.

Jazzy asked when I first set foot in – Modern Punjabi – as it was called back then. I though the mid 1970s, Jazzy stated that 1978 was when it all started. Bill ran the place back then, he is still involved – a finger in this pie.

Jazzy informed us that his nephew would be coming to assist. When he entered the premises carrying a big pot, I had to wonder. Jazzy admitted that Desi Qorma is not a Curry he is necessarily familiar with, yet there is a Punjabi Korma on the menu.

The bespoke Curry aside, there was something else on the agenda today. First experienced at the much missed Punjabi – Charing X, there was no way we were coming to Harry’s House and not having the wonderful Keema Padora (£7.50).

Marg agreed to share, everyone else was up for it. I suggested five, Jazzy advised that four would be enough.

Jazzy was clearly taken aback when we all ordered Lamb Desi Qorma. Had he not been made fully aware of why we were all here? Jazzy pointed out that the Lamb would be on-the-bone, again, why we were here.

For accompaniments, the menu had to be provided. Marg would stick to her Chapatti (£1.00), the rest of us – Rice, enough Bread afore was anticipated.

Mushroom Pilau Rice (£4.00) for Steve and Hector. Jazzy offered a Special Rice and Jeera Rice neither of which is on the menu. Special Rice for Dr. Stan and Michael, Jeera for Stewart. Sorted.

The wait for the Starters was not long. Takeaway customers started to arrive, phone orders also. Still, Jazzy admitted that it has been a difficult year.

Keema Padora

Served in quarters, Marg worked out that if she took her declared one slice, that left three for everyone else. So when she took a second piece, it was the Hector who lost out. What is this sharing lark anyway?

Puri – is how the menu defines the Bread. Puffy as much as – risen, for once, being quartered makes sense. Folding over a sector, the ideal way to eat this gem of a Starter.  And it must be eaten on the premises, this would never have same appeal or outcome purchased as Takeaway.

It’s all about the combination of Puri and Keema. Dry, no Oil, a mini Mince Curry, rich in Methi, whilst the Spice and the Seasoning also stood out. This is simply pleasure in the extreme. Dr. Stan would later suggest that we come here for Keema Padora as a main course and share a third as – Dessert. Share? Aye right.

Marg’s enthusiasm was disclosed thus: We waited for the starter to arrive and it was freshly cooked puffy bread with a good helping of rich Keema sauce with raw onion and coriander. An excellent mixture of flavours and I was very keen to have a second one.

Further comments are posted below, needless to say, this was an outstanding feature of  the  overall meal.

Jazzy confirmed that a break was required before the serving of the main course. Nephew got into the act and took the group photo.

Marg’s Chapatti was served whole, she does not mind the inclusion of Wholemeal Flour, Hector misses the traditional Chapatti, now only found in Bradford Curry Houses, it appears.

The Mushroom Rice was served in an appropriate volume. Straightforward Pilau, sliced Mushrooms, fine, but not in the same league as across the river at Curry Pot or Chimes of India. There, larger, fresh Mushrooms reign supreme, and much more Flavoursome Rice of Biryani quality.

The Jeera Rice was straightforward Basmati with embedded Cumin Seeds. The Special Rice featured Mushroom, Onion and slivers of Capsicum. Yes, Michael and Dr. Stan were willingly adding the dreaded Green Mush to their Curry.

Hot plates, hot karahi, much appreciated.

Lamb Desi Qorma

Sitting opposite Dr. Stan, we looked at the presentation of the karahi, starting at our end of the table.

Where was the Masala?

Had it been served as their very own Desi Lamb (£12.95), this Curry would have ticked all the boxes. A seriously Dry Curry, with an absolute Minimal Masala, as the Hector seeks his Curry/Karahi, but this is not how a Desi Qorma looks. There was a hint of Creaminess in the Masala, not the more abundant Yoghurt associated with this Curry.

So, how much effective communication/research had there been between Hector-Bill-Harry-Jazzy? It was now very much a case of enjoy the Curry set before us.

Topped with Coriander and the sliced Green Chillies as prominent as the Sucky Bones, appealing. As ever, I retained half for later, there was next to no Oil on the base of the karahi thereafter.

What a lot of Lamb, my count reached fifteen substantial pieces of Meat. Dr. Stan’s bone debris pile rapidly built up, the Hector definitely had more Meat than seen across the table. Marg would offload some Meat in my direction then Stewart’s, way too big a portion for her to manage.

The Desi credentials accrued. Whole Black Cardamom, Star Anise and a Herb Stem on my plate, in addition to the Sucky Bones. Cinnamon was revealed elsewhere.

Both the Seasoning and the Spice Level could be described as – medium. Nothing here to cause anyone distress.

The Tenderest of Meat, leg of Lamb, suggested by the bones. A subtle Creaminess emerged, but not the hoped for – Citrus – associated with the Yoghurt in a Desi Qorma.

I felt I had already eaten well by the time I reached part two. Still nine pieces of Meat left and Marg trying to interrupt my strategy by adding more. There was even more Flavour emanating from the reserve, it had further time to sit and absorb the Flavours from the Minimal Masala. An excellent Curry, but …

There appears to be a consensus:

Stewart – Good curry, well-spiced, and plenty of meat and sucky bones to sate the appetite. Didn’t expect to have it with rice, and that’s only because it was a pleasure to first revisit several slices of the Padora  – my star of the show – after however many years.

Dr. Stan – Excellent Keema Padora, spicy mince and fluffy bread. Good and spicy curry with plenty of meat though not the rich masala I might have expected. Tasty special rice.

Marg – Hot plates arrived then a large karahi dish with a very generous helping of meat was given to all of us. The lamb was very tender with lamb on the bone as well. Good bones with extra flavour. I thoroughly enjoyed the dry sauce with the Chapatti. Ginger burst, coriander, cinnamon sticks and a thick sauce made the dish memorable. Very enjoyable.

Steve – The starter – Spicy, herby Keema served on very soft, slightly sweet Padora. Very moreish! 

The curry –  large helping of tender and delicious pieces of lamb on the bone in a very dry sauce with the predominant flavours coming from whole spices, garlic and ginger.
Accompaniment – although perfectly edible, the Mushroom Rice was a bit too flavoured and gloopy for my liking. It reminded me of – Bachelors savoury rice – from the 70s.  Next time, with this curry, I’ll get an ordinary pilau rice.

The Bill

£141.50  Having been charged around the same as the standard portion of the Desi Lamb, we did very well.  Thanks, Bill, Harry and Jazzy. 

The Aftermath

There have been a few photos of Jazzy and Hector posted over the years, time for an update.

Hector now awaits Bill’s reaction, there shall no doubt be one, but will it be posted? 

The search for Desi Qorma continues.

An update, one week later

Some words from Curryspondent Bill:

Aye well hmmm

 

Posted in Punjabi Ibrox | Comments Off on Glasgow – Punjabi – In Search of Desi Qorma

Perth – Praveen Kumar – Lamb Bhuna

Posted on December 17, 2025 by Hector

With Marg still up north, an opperchancity to have the second frozen Curry from Praveen Kumar (Unit 1, Islay Place, Perth PH1 3FU) purchased some time ago, at a price I still cannot verify.

Lamb Bhuna, cooked from frozen, I found myself asking why. Last time, for the Railway Lamb Curry,  I did defrost and reheated on the hob, it worked. This time, in the oven, as per instructions.

Once again, the detail given for the ingredients astonishes. No secrets here. 60% solids, half of which is Lamb. 105g of Meat, a – portion for one – not in Hector’s House.

Basmati would accompany. With Plantain needing used, this would provide the Interesting Vegetable accompaniment.

Lamb Bhuna

Six decent sized pieces of Meat, without the Plantain there simply would not have ben enough – lumps – to make a meal.

40% Masala, just enough. Blended, it looked the part. The Spice Level impressed, the lack of Seasoning did not. Cumin and Coconut were the prominent Spices from the off. Why was there Coconut in a Bhuna? This added a slight unpleasantness to the eating, or was that the presence of Fennel?

The Meat was too tough. Longer cooking required? It was also very dry in the mouth, one is used to moist, Tender Meat, this was poor. Furthermore, the Lamb had not absorbed the Flavours from the numerous Spices. Frozen too quickly after preparation? Surely, another reason to defrost for some time before reheating.

Since the fabled Curry Course, towards the end of last century, Hector has not purchased frozen Curry. Prior to that, the occasional frozen M&S Curry had been sampled, way better, the memory assures. Best part of this meal, the Plantain.

The Aftermath

More football on TV. It couldn’t be four defeats in a row, could it? 

Posted in Praveen Kumar | Comments Off on Perth – Praveen Kumar – Lamb Bhuna