Karahi Gosht & Spinach (£15.00), Dr. Stan and Chapatti John have been ordering this creation continuously for many years at Akbar’s (573-581 Sauchiehall Street G3 7PQ), whereas the Hector has loyally stuck by Roshan Lal (£14.50) – without. This evening, it was time to rectify.
Marg and Hector were joined for the 17.00 booking by James and his dear lady, Donna, who makes her first appearance in Curry-Heute. For reasons approaching nefarious, the best Curry in Glasgow was dismissed, Akbar’s was the compromise. Bradford Curry then, not Glasgow Curry. As Captain Picard once said – it’s for the children.
Maria (mah-ree-ah) was our waitress this evening.
Drinks were sorted, bottles of Sparkling Water (£3.00) for Marg and Hector, our fellow diners imbibed otherwise. Maria proferred Poppadoms (£1.00), Donna was straight in there, two ordered, with Mango, the Hector called a halt.
Is Imran here?
He was.
Imran, Mein Host, had not been seen for many a visit, sentenced to return to the mother shop. Imran was duly summoned, Poppadoms became five, much better. Mango Chutney, Raita and pulped Capsicum, a given. A jug of Mango Lassi, appreciated by three, duly followed, now we’re talking.
Imran considered that it was down to Hector that we had not been in each other’s company for some time. It is he who has had the joy of Bradford Curry at source for the last year or so. The passing of Mr. Shabir Hussain, proprietor of Akbar’s, was duly acknowledged. The empire maintains.
You’ll like us, eventually – was suggested to Maria by the not so humble Curry Blogger.
This is my first time here – was a blatant untruth.
There had to be Starters, despite the fact that this takes it toll on the Mains. One cannot go to Akbar’s and not at least share Meat Chops (£7.95). Marg and Hector sharing Lamb Chops, the eternal conundrum. James and Donna would share Chicken Pakora (£6.95), a Starter making its first appearance in Curry-Heute. Indeed, their choice of Mains also added to the gallery.
Marg was up for Karahi Gosht (£15.50) with her customary Chapatti (£1.00). Just the one. For James, Tandoori Chicken Masala (£14.50), and Donna, Prawn Balti (£14.95).
Donna does not have Lamb, she did search for – Fish – on the menu. Karahi Fish (£15.00) was suggested, twice, but was not taken up. A Bradford Fish Karahi, one of life’s greatest pleasures.
All but Donna chose – Asian Style.
Bread – was mentioned to my right – stop!
I told you – was James’ response.
There had to be a Family Nan (£7.00).
In Aberdoom, £2.49 was the price of a single Chapatti back in 2022, before Hector discovered the sustainable Rehmat’s (£1.20). The anathema that we were paying for a Chapatti at all in a Bradford Curry House, was explained to the first timers.
Just the one Naan. Tales of the ripples of applause for those ordering two were related, also of the wee girl who helped Marg and Hector finish our Naan whilst the parents looked on.
No weans this evening. Relief. Arriving before sunset meant that Akbar’s was initially empty. By the time we departed, the Iftär gathering had assembled. This remains the busiest Curry House the Hector ever visits, Village Ramadan Buffet, aside.
A share of Pilau (£3.50) for the Aberdoomians completed the Order.
Meat Chops
Far from cremated, and certainly not – well done – as was specifically asked for, the four Lamb Chops still enticed. Two each, such restraint. Juicy, succulent, and a big – kick. Did I say – not to be missed?
The accompanying Chilli Sauce added a further diversion. Not – Special Sauce – as waiters have described it on recent visits. The Hector was allocated the single slice of Tomato, Marg took care of the other – Salad – components and offered these words:.
Free Poppadoms arrived and went well with the mango chutney. Hector and I shared the Lamb Chops. They had plenty of juicy meat, but not char-grillled enough for my liking. Still tasty though. Enjoyed the red cabbage which accompanied them.
So it goes.
Chicken Pakora
Four pieces, OK, each could be halved. It’s all about the batter. Spicy – was heard. Fish Pakora surely remains the ultimate, after the standard Vegetable variety.
There was a suitable gap after the Starters.
More drinks for the visitors. The hand drier downstairs has not worked – for years. Why is this?
The presentation of the Family Nan was noted within and without Akbar’s. Donna did the double take on its arrival. This was novel. A passing chap outside also stopped to marvel at its magnificence. We were window dressing. That this huge piece of Bread can be produced whilst retaining it risen, puffiness, is commendable. Three of us tore in, all but a scrap would remain. Marg had her Chapatti. A proper Chapatti, none of this Wholemeal Flour nonsense which is beginning to prevail.
Karahi Gosht & Spinach
Topped with Coriander and featuring a generous wedge of Lemon, this was the classic Dry Bradford Curry. The Masala, such as it was, was relatively Oily, but then close up, Roshan Lal is the Hector’s base for comparison.
The Herb-rich Bradford Curry blast was instantaneous. Ironic, given that last month, Hector’s two Bradford Curry experiences were not up to this standard. Masala with Spinach, not a Mash, so crucial, the Flavours were intense. There had to be Methi here in addition to the titular Herb. The Bradford-small cut Meat was properly infused, giving of Flavour. The Seasoning was perfection, the Spice built.
I have watched the aforementioned celebrate this creation for many a year. That it has taken until Visit #30 to order this – wow – level Curry, makes one wonder. Now we know.
What is a Roshan Lal anyway?
Karahi Gosht
A lighter Masala, less Herb, standard fayre in comparison to the above. Otherwise, the same Curry, or was it?
When Marg reached her limit, the Hector, and subsequently James, were keen to reduce the surplus. Karahi Gosht, the most sacred Curry, Desi Korma aside. Hector’s Soupçon revealed a somewhat – tame – experience after the Herb-rich version. Marg’s account of the meal:
My Karahi Lamb, Desi-style, was full of small, tender pieces of meat. The sauce was rich and full of flavour with a good kick. I enjoyed the dish with my own Chapatti. Could not finish it all, helped by Hector and James. A great meal.
Tandoori Chicken Masala
Chicken Curry, really. People persist. As a variation on Chicken Tikka Masala goes, this appeared to be a decent incarnation. Boneless Chicken, large pieces, certainly a decent portion. The Blended Masala was a significant departure from the above, Curry, not Karahi.
There were numerous, audible, positive remarks to my right. A Curry very much enjoyed, but surely the difference between this and Marg’s Karahi Gosht was realised?
When are we going to Bradford?
*
Prawn Balti
The Hector has witnessed many a person order Prawn Curry, the song remains the same – why? As is recorded in these pages, around half of those who do so, are disappointed. Donna was quick to remark on the – Soupy – nature of what sat before her.
You didn’t ask for Desi / Asian style.
One may wonder if this would make a difference. Seafood Balti, also King Prawn & Spinach Special, have been previously reviewed. Different kettles of fish.
For Chef, Prawn Curry must be a breeze. Ladle some Masala, chuck in some Prawns, pre-cooked or otherwise, serve. For Restaurateurs, big profit, peeps are programmed to expect to pay more for Prawns. Yet, in the Buffet scenario, mountains of the stuff are scoffed.
Donna appeared to enjoy her Curry, almost as much as the Naan. There was no shortage of food here.
The Bill
£121.10 Lollipops too. Maria was now onside.
The Aftermath
Akbar’s was stowed as we departed. A farewell to/from Imran, good to see him back.
Meanwhile, further east on on Sauchiehall Street, a Vegetarian Chain is due to open. Have they not done their research?
Monday Curry with Marg, this could almost be regarded as semi-regular. It also means the car is involved, so what better opperchancity to return to 
13.30, two customers were at the counter watching as quite a large Takeaway was being assembled by Zahir, Mein Host. This provided the opperchancity to study and record the surprisingly massive array of food on display. 
The Starters were in the open, along the top of the counter. The Samosas looked massive. 
On the left of the covered shelf, Aloo Gosht (£7.50), Keema Karelay (£7.50) and an interesting looking Chicken Dish were the Meat options. 
Thereafter, a Mix Vegetable Curry (£5.00) with Aubergine prominent and two different Daal (£4.00). All great value, there has been no price increase since I was last here in August for 
Marg declared that she was having the mysterious Chicken Curry. Zahir said it was – Korma (£7.00).
Boneless Chicken, brown Meat, so likely to be – thigh. Chicken Breast most certainly is not for Curry, yet for simplicity that is what I used in my lessons all those years ago. 
The Oily Brown Meat was full of Flavour, the Seasoning was remarkable. I have rarely tasted Chicken this good. The Spice would build to a sensible level, no complaints from Marg.
Marg’s verdict:
Saturday, 13.00, and the Hector is once again out for Curry-Heute in his home city. 
But, there was still unfinished business to be taken care of. On 
Another solo diner arrived shortly afterwards, he had his dose of Kofta Anda. 
The Lamb Shank had a mass of Meat buried under the Shorva. A Shorva, with a distinctive Peppery aroma, which had clearly been thickened. Gravy with an Oily sheen. On adding – the bits – all was set.
The first dip of Naan revealed a Ginger Spicy Blast from the Shorva. The Seasoning was truly a la Hector. The black specks confirmed Pepper, Cinnamon was in the mix also. 
I had eaten quite a bit of the Naan before addressing the Meat. Issued with a spoon and a fork, I used both to leaver the Meat off the Bone. With the side of the fork, the Meat was easily separated into smaller, manageable pieces. There was way more Lamb than was perceived at the outset.
Hot food, always appreciated, the Meat was as Tender as can be. Having sat in the Shorva overnight, it had absorbed Flavour from the Masala. The extra Chillies were not really required, a few pieces taken, abandon the surplus. This Shorva had a – kick. A serious one. Ali, Mein Host, entered the premises half way through my meal. He came through to acknowledge my presence and see what I had ordered.
Once again the rendezvous time at 
Hector and Marg found Dr. Stan boarding U8 at Alexanderplatz. Yes, the Good Doctor was joining us, the 15.00 slot suited him, Breakfast digested. This was also the case for Professor Graeme, making his first appearance in 
Today, something different for Hector. A midnight Donner, with Josh, meant that – Meat – was not a priority for the Hector. Aloo Gobi (€8.90), served with Rice, makes its first appearance in 
Marg excepted, we each ordered our own. I had advised all to help themselves to drinks from the fridge and present them at the point of ordering. The usual chap out front was back today.
The wait was not long. I remain intrigued as how how the pre-cooked food on display at the counter can be transformed so efficiently. The chap brought a huge tray to the table. I pointed out that today we were ten. He acknowledged the achievement. Also, as Ramadan continues, it has made it worth their while being open all day. 
The heart sank, long, coloured strips. I have not seen the dreaded 
The Potatoes and Cauliflower had the correct Texture for each. The Seasoning was fine, the Spice built, and some. The first mouthfuls did not register anything outstanding, the Desi Flavour took time to emerge. 
The lumps protruding from the blended Masala should have been the clue as to the efficacy of this Curry. The presence of whole Clove confirmed the Desi credentials. With the Coriander Topping and the Oil collecting around the periphery of the karahi, this looked to be most inviting. Howard offered a few words:
This was my second visit in three days. A chance to compare and contrast the curries I had. The big similarity was that the lamb tasted of lamb. It may seem obvious but sometimes lamb gives off absolutely nothing and you rely on the sauce. The sauce itself was good but difficult to detect particular flavours although I found a clove. What was different was that it was spicier than the one on Monday. You rarely go wrong with Hector and I will come back.
As with 
A large dish of lamb on the bone in a rich sauce. The flavours of cardamon and cloves added to the dish. A good level of spice with very tender meat despite some fatty bits. The roti was thin and crispy which allowed me to scoop up the sauce and meat before eating. A very tasty meal.
Time to address the elephant in the room. How had Dr. Stan ended up with this? Surely the chap taking the Order could have double checked. No wimps in our Company, were were all here for the full Desi-Bhuna. 
A Creamy Curry, rich in Nuts, at least Dr. Stan was able to report some level of Spice:
That such an interesting looking Curry was set before Josh may have come as a surprise to us both. Josh managed to find the description on the menu:
A surprise to find Tandoori style chicken, not over-grilled, rather lager chunks and easy to slice through. Rather succulent.
Lamm Korma – Desi-style
This has become my go-to Curry at 
Berlin
A different chap was serving today, he would carefully note each order and offered to take payment either at the start, or later. I took a large bottle of Fanta (€3.50) from the fridge. Howard already had a small bottle (€2.50) and quickly realised the discordant pricing. 
The three Naan also looked like a mountain of Bread. Served whole, risen, puffy, blistered, the pedigree was there for all to appreciate. My own Bread intake would be minimal. For me, a Desi Korma works better with Rice given the more – Soupy – nature of the Curry. Yet , in 
Lamm Korma
With four karahi on the table it felt strange only photographing one Curry.
Fresh Coriander and Ginger Strips sat on top of the abundant Masala with the Oil collecting on the edge of the karahi. The Yoghurt flecks were visible in the Masala. On decanting the Meat, I would stir this to recreate the full splendour. 
Whole Peppercorns revealed themselves very quickly. There was a decent – kick – and possibly lower Seasoning than on my last visit here, a mere two weeks ago. The all important Spice Level would surely be at acceptable level for Marg. She tends to react to anything with Spice then gets on with it. All was reportedly well across the table.
The big Desi Flavour was a standout, unique to Desi Korma, one wonders why this Curry is so rare. Maybe having Korma on a menu twice would lead to confusion?
My husband ordered my dish mentioning spicy. When the meal arrived I tasted the sauce with the nan bread. It was wonderful. Full of flavour and had my taste buds ringing.
Lamb Curry, of the correct type, i.e. authentic, is my default. But there’s sometimes an issue where the lamb and sauce are only introduced at serving point. Today was different as the first big moment was that the lamb tasted of lamb. Very impressive. I struggled with trying to identify the flavours in the sauce but on consulting a well known expert he pointed me in the direction of yoghurt and citrus. A major step up from Korma as some people know it. Spice levels were not super hot and the nan and sauce worked well together. In addition, there was a shed load of rice. As I had been walking, and with nothing to eat beforehand, I managed a decent portion. I will go back.
I didn’t have on the bone, but the lamb was quite delicate and juicy, easily falling apart.
The portion size was overwhelming. There was enough here for a family to share. 
Chicken Pilau – is how the Hector knows this Dish, and had oft when visiting 
I shall bow to Adam, whom I assume has this regularly:
This Karahi Gosht had way more Masala than seen here previously. The quantity of Meat appeared to be significantly more than presented above. Served on a flat karahi, it 
looked to be – the business. With Coriander, Ginger Strips and the big wedge of Lemon, plenty to complement the Masala. Steve:
Many moons have passed since Hector and Marg last attended the – Ramadan Buffet – at 
Last time here for this event, sunset in Glasgow was around the solstice, making – Ift
Chapli Kebab, however, a must. These had a definite – kick. In effect, Spicy Chicken Burgers, yet when one orders a Chicken Burger outwith the World of Curry, it’s filet one is served, not ground meat.
Vegetable Pakora, double fried given the well-fired appearance, and typically enjoyed here when having the 
Pizza and Chips, popular among the Asian community. I am constantly amused when I see families out for Pizza. What was a big Pizza on my first trawl had mostly gone by the time I tried to secure a meaningful photo.
This is when one recalls the year we came here twice: one night for the Starters one for the Curry. Every item on the plate would mean less Curry thereafter. To let the Hector loose on Lamb Chops, Marg too, and Clive wasn’t missing out either, risky business. We took – our fair share. 
The ladies had the Chana Salad, this was found to be particularly – hot. A bit of wastage here.
Clive’s Starters
There was a suitable gap between Starters and Mains, however, in any practical set-up, an hour should have been taken. The Curry strategy for Hector was clear, the final four tureens housed the Desi Curry. 
Rice, white or yellow Basmati, and Naan were at the start of the Mains. Again, filling one’s plate with these? Get real. The Hector was having Curry, no Sundries. 
Haleem and Paya were both present. 
Traditional Desi Fayre, both tried on previous visits, and hence the Hector can say – not for me.
The presence of Noodles puzzled. 
Ah, the Vegetable option, as was Chana Daal. 
However, one Vegetable Curry was not to be missed, the Aloo Gobi was Hector’s first choice.
Lamb Bhuna, it was assumed would be classic 
Aloo Gobi, the Seasoning in the Cauliflower impressed, whilst the Spice was in the Potato. Now for the Meat.
Meanwhile, Marg had spotted Chai. I could smell the aroma of Cinnamon when she brought some back for herself and Maggie. For once, no milk had been added. Almost tempting, but it was time for the Hector to tackle the Rosewater. 
There was a great array of options when we went up to choose our starters. I had decided not to overeat and chose one piece of Veg Pakora, Fish Pakora, Chinese Pancake Roll, Salad, Fruit Salad and Daal. There was a good spice to the Pakora and especially the Daal. The Fish was freshly made and the sweetness from the Fruit Salad calmed the spice in my mouth. 
Maggie, who shall no doubt be more careful next time she sets foot on a treadmill, identified an issue which has lone been observed at 
Clive had been quite conservative in his selection:
The Bill
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 – 
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 
In 
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.
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. 
Arshad expressed his pleasure in reading my previous posts for 
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.
