The Monday Curry Ritual appears to have advanced, becoming at least an hour before Hector’s dietary idyll. In other words, once more it was 13.30 when I arrived at today’s destination – New Cafe Reeshah (455 Shields Road, Pollokshields, Glasgow G41 1NP). Perhaps the reliability of both ScotRail and the S.P.T. Subway should be praised for once?
If I’m not at my next port of call by 15.00, the weekly dose of abuse from the East End is missed. Another Monday Ritual, though only one Glasgow team is playing in Europe this week, and next. So it goes.
Arshad was in his customary spot behind the counter. As he welcomed me back, I glanced at the Fayre on display, a lot of Spinach today. Ah, but there it was, the Curry that keeps bringing me back, although last time I was persuaded to try their Nihari. Today, therefore, would be my first Lamb Lahori Karahi (£11.00/£13.00) of the year. A Tandoori Naan (£1.50) would accompany.
Arshad spooned some of the glorious Karahi Gosht, on-the-bone, of course, to a plate. Is that enough? – he asked, the portion must have been approaching the half kilo. At 15.00 this would be no problem at all. This early, a challenge already.
I helped myself to some water from the counter and took my usual seat. With only two tables, peeps dining in is quite a rarity at Cafe Reeshah. With spring in the air, no heater was required today. The nights are fair drawing – out, winter has dissipated, until snow comes in April.
Would you like some fresh coriander on top? – asked Arshad from behind the counter.
In December, they had to fetch Coriander from a local grocer, when my fellow diners raised the matter. Before I could say – Rumpelstiltskin – my Order was ready and brought to the table. Proper plates, proper cutlery, they do get this right.
The round Tandoori Naan was a vision, risen, burnt blisters forming, and of course, served whole. No Wholemeal Flour here and with its Buttery sheen, this was the real deal. With so much Curry coming my way, overindulgence here was not on. I would manage around half of the Naan. It’s about time I addressed this.
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Lamb Lahori Karahi
Three Sucky Bones stood proudly on the plate. How often is the Hector blessed with three? A mass of Meat, boneless pieces too, this immediately became the priority. Do not insult my host by not finishing the Meat. Sucky Bones, leg of Lamb, quality Meat.
The Masala would have some critics running for the hills. Yes, there was quite a collection of Oil in the foreground, separated as the Karahi was reheated. Study the original photos, this is what happens. Knowing how much Flavour is in the Oil, this was reintegrated, absorbed even, as soon as I had made space on the plate to stir it back in. Now we’re talking. A magnificent Masala, Tomato skins highly visible, and all those recipes which appear on a certain social medium insisting the skins should be removed.
The Pepperiness is the standout Flavour in the Reeshah Karahi. No encounters with whole Cloves or Cardamom here, yet in terms of Desi Curry, this was right up there with the very best.
The back of the throat registered the Spice. Cooked in Ginger Strips released their distinctive Flavour. I made no note/comment on the Seasoning, it must have been well pitched. Chef Amjad had worked his magic. Another chap emerged from the kitchen and checked on my progress. They must take pleasure in seeing a customer actually sitting in front of them, enjoying the Fayre and knowing that it is going to be favourably written up also.
The Lamb was beautiful, Flavour oozing. Having sat in the Masala since its preparation, plenty of time to absorb the Spice. Careful management: Bread and Masala, Meat and Minimal Masala, maximise the yield of pleasure, but still recognise that this is but Meat & Masala. A Side of Vegetables would take the experience to another level, for that a fellow diner would be required. Else, half portions?
The Bill
£12.00
I don’t like to charge you – declared Arshad as he entered an almost random number into the card machine.
You must, else I cannot return, nor write freely.
The Aftermath
Arshad expressed his pleasure in reading my previous posts for New Cafe Reeshah. On seeing what was left on the table, I turned the plate of discarded bones round, he got it right away, well amused.
As for the half Naan remaining, I told him of my observations of families dining out together and ordering one Curry and six Naan. As I have written before: Curry with Bread is my preference, not Bread with Curry.
A pity I can’t order a half Naan.
Arshad assured me this can be done.
Number one in Glasgow? – asked Arshad. As to whether he was promoting himself or asking a genuine question, I was unsure.
Yadgar have a greater range on offer, and larger premises. It will take a lot to shift them from Glasgow’s #1 in these pages. Having said that, the Lahori Karahi as served at New Cafe Reeshah is – chust sublime.
Alighting at Partick, the intention was to cross the river by Subway for a Southside Curry. Alas, many others had the same idea. Unusually, The Famous had a home match at 15.00, on a Saturday, another – sad story – as it unfolded. Plan B was therefore jumping on a bus towards Kelvingrove and 
13.30 was early for Hector. Vini, Mein Host, not seen since 
I took my usual spot at the small window table in the corner. Vini brought all 
The Chutney actually had pieces of Mango in it, normally it’s just the sauce which venues present. In my formative days of Curry eating, a mere six decades ago, Mother would present Mango Chutney. I would never touch the actual fruit content, couldn’t stand the hairy texture. Whatever caused that? Mango is probably my favourite fresh fruit. In Lagos, Nigeria, back in 1994, I established the true cost of fresh Mango. Boy are we being ripped off in the UK. 
The Sucky Bone stood out from the other two in the serving. As always, the Masala oozed quality. The Oily sheen, the viscosity of the blended Masala, always impresses. The Meat count was into double figures, a lot of eating here with the abundant Rice still well short of the absurd Euro portions. 
Given the different presentation, I probably retained more Masala for later than is my norm. This resulted in an unfortunate beginning where I registered the Seasoning as being well below the 
Marg was free for lunch today, thus there would be 
14.00, a decent time for brunch, and today, the Hector’s appetite had recovered after the recent dash to 
Marg spotted what may be alterations, or ongoing work, to the ceiling décor as we took our seats. Perhaps the Hector has never looked up? We both remarked on the level of warmth in the room, cozy. 
The 
Today Kofta (£12.95), there are four variants on the menu: Curry, Kirahi, Anda, Palak. Spinach was calling, but I wasn’t missing out on my hard-boiled Egg. No problem – was the response when asking for Kofta Anda Palak. 
We would share a Nan Bread (£3.25). I asked for this to be served – Whole. Again – no problem. A jug of tap water was duly provided.
Served – Whole – as requested, the round Naan had been cooked on a Tawa. Risen, more so around the periphery, blisters were partly formed. A decent Naan, though Tandoori can be better. Bread with Curry, not Curry with Bread, between us, we would manage all but a scrap.
The Spice felt – moderate – but would build to a decent, not demanding level. 
I’m surprised that Lord Clive of 
It was a lovely change to have large lentils mixed with coriander and green chillies in a creamy, yet spicy, sauce. The pieces of lamb were tender and I was able to make them smaller for the purpose of eating easier with the nan bread, but did not eat as much of it as the lentils were quite filling. I thoroughly enjoyed the meal. 
things may well be different, in the evenings anyway. The famous
Walking back to the Subway, and avoiding some serious puddles, we passed the premises now home to Bayt Alsham (forgive the tautology) as I did for many years, to my sorrow, when it was 
Having oft cited
Arriving at 15.00, Hector’s preferred eating time, it still felt a bit early for brunch. The sign – Chettinad – had me confused, but it was soon established that Yummy Kithcen is part of the – Asia Might – chain across 
The menu was brought, I could have spent thirty minutes studying this. A chap took my drinks order, I let him know that it would be some time before I would chose my meal. 
€
Most of the Dishes on the menu were not Curry per se but Indian food. The South Indian Lamb options were therefore comparatively few. No Fisch Chettinad, I could have asked, Chettinad Mutton Curry (€13.90) it would be. Leicht scharf – was the claim beside four out of five Mutton Dishes, Mutton Pepper Masala (€13.90) being the exception, another time. 
Despite main courses being served with inclusive Basmati thus making the food prices seem very reasonable, the Hector was not missing out on the opperchancity to have a (Malabar) Parota (€3.50). 
Mummy, Mummy, Mummy! – exclaimed wean the elder. She flipped skilfully between English and whatever Dravidian language, to her, was indigenous. This wee girl held court, the parents never got a word in. Opinions aplenty: The Gold Standard, the intensity of the microcosm, Comet Kohoutek, who knows? On and on – Miss Precocious 2025 – went, until the food arrived. No doubt she gave a critique. Does she have her own Blog. The future President of Tamil Nadu? I shall be heard!
The Parotta was everything this stretchy Bread should be. Well-fired compared to the norm, not virginal white to which I am accustomed. Still, the Buttery Layers were present, a joy.
The Coconut Milk accounted for the Creamy colour. This should not be a Creamy Curry, else the Hector would be giving it a wide berth. Traditionally, it does come – Soupy – unless one is in 
Dipping the Parotta into the Soupy Masala brought the anticipated pleasure. Curry Leaves and traces of Red Chilli were strewn through the Masala, key sources of Flavour. Authentic South Indian Cuisine has a way more intense Flavour than the Mainstream. The Smokiness was there, this enhances the Seasoning; if you like this style of Curry then this was a fine example of the genre. The Spice Level took me by surprise, in no way extreme, but so much for – Leicht. Don’t ask for – Sehr!
The Famous had already kicked off by the time I threw in the towel. I had to get back to Prenzlauer Allee and get the trusty Oppo into gear. I could have, should have, eaten more. The spare Parotta was leaving with me, a midnight snack?
It was thirty metres to the U Bahn station. Relief, but not for long, a catastrophic afternoon at Ibrox unfolded.
The news that 
A two day trip only, there would be Curry first, at 
There was a sense that Chef may have recognised me, it was a new young chap who took the Order. 
It’s Europe, Hector, it’s not Rice as we know it. 
Look at that Masala, this is Curry! 
Surprisingly, it was a blast of Coriander that hit the palate first. This wonderful Herb was strewn through the Masala. Big Spice, good Seasoning, the pleasure receptors were in a happy place, a definite – Wow!
Fish Karahi (£11.90) was almost had yesterday afternoon at 
This was postponed, last night’s eventual venue, 
Being later in the day, Fish Karahi was abandoned. Instead, Meat Mushroom Masala (£10.80) would make its inaugural appearance in 
At the point of ordering, I asked the waiter to reduce our entitlement of Chapattis to four. Let’s reduce wastage. 
The added Mushrooms made the overall appearance similar to the Fish Karahi. Additionally, an almost identical, minimal Masala with the Oil separating, and a few pieces of cooked-in Tomato, featured. Otherwise, this was a different kettle of fish. The Bradford-small Meat was well into double figures, the volume not really comparable to Scottish Curry outlets. 
There was a sharp bite from the combined Meat and Masala, a well Seasoned combination. There was a reasonable level of Spice, enough to know this was Curry, just what did happen last night at 
This Curry could have gone down as highly rated, however, there is a calamity to address. The Mushrooms were tinned. I know people who never eat Mushrooms because tinned are what they first encountered. As with Peaches and Pineapple, preserving in a tin does nothing to enhance the fresh fruit. Tinned Lychees, I would argue, benefit. 
This was the classic Keema Mutter. Served Dry, Masala at an absolute minimum, a plateful of Mince and abundant Peas. Spot the cooked-in Tomato making its appearance here also. Marg was a happy diner:
Enjoyed the free Poppadoms with Raita and some vegetables. 
The Bill
OK, we did pass through 
Sheesh Mahal
At 18.00, 
Amar was behind the counter as we entered. He knew it has been a while. 
In the days of Omar, Amar’s cousin and son of Taj the owner, the Hector rarely consulted the 
Marg chose something different: Makahani Mutton (£11.95) with a Chapatti (£0.50) to accompany. 
We had plenty to nibble on and nibble we did. 
A plateful of Curry, no handi, no karahi. No Ginger Strips, just a wee Topping of Coriander. The quantity felt fine at the outset, manageable. The Masala displayed a appreciable level of viscosity and was far from excessive. 
Where was the Seasoning?
The absence of bones and the Coconut Topping were the features which visually differentiated the two Dishes. Only on enlarging the photos can any significant difference in the Masalas be identified. Even then, one is still trying hard to spot the Cream, if there was any. I ask – how was this a Makhani?
Marg gives her words, I add these without further comment:
The Bill
At this point, imagine Hector’s head swelling, whilst Tony picked himself off the floor.
Outside t’Travelodge at Forster Square, Kurumilagu – Indian Kitchen has opeend in the premises occupied a decade ago by 
IQ performed their first of two differing sets this weekend at The Met (Bury) this evening. More on them later, firstly – Curry. Hector has long learned that a night in Manchester is way better than staying in Bury, and so we moved on from Harrogate this afternoon, arriving at 
Seven tables were occupied initially, five by solo diners. By the time we departed the place was pretty much full. Curry mid-afternoon, people are catching on. 
Anyone seeing this for the first time, must marvel at the sheer quantity of food piled on the plate. With a Meat count well into double figures, even allowing for the bone content, loads to eat. Fear not, every morsel would be eaten.
Is it the Spice or the Seasoning which is the standout here? Such a familiar blend of Spice, with Clove to the fore as is the Manchester way. A stray piece of Cinnamon Bark was the only Whole Spice encountered. Still, this was very much – Desi cooking. 
At the halfway point, I took stock, still so much more to enjoy. 
Four large Meaty Chops served with Spiced Onion and a threat of Salad. Cremated exteriors, but not actually 
Four well-fired Lamb Chops, plenty of succulent meat with good flavour. Managed to gnaw most of the meat off the bone. Messy face (who told her?) and fingers. The spicy onions with sauce gave the dish more eating. It was well worth the effort. 
On arrival at The Met, no queue, yay. At the merchandise stall, the new album! Nobody knew this would be available tonight, apart from the band I suppose. I trust everyone bought a copy. 
The theme tune from – Are You Being Served – announced the arrival of the band on stage. The ever-present three screen projector system had an image of Mrs. Slocombe bob from one to the next. 
Sleepless Incidental from the first disk followed on before Sacred Sound (Dark Matter, 2004). All good so far, and tonight, Cookies’ drumming was not drowning out everyone else as was the case on a previous visit here. 
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 
There is a lot of choice in this somewhat pukka town. 
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.
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.
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. 
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.
Photo taken, and Chef wondering who this Hector was, the word – Glasgow – reached his ears.
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 
