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

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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.

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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

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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

 

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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? 

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Glasgow – Shahi Mahal – I’m From a Different Planet

Posted on December 15, 2025 by Hector

Today, Hector considered a visit to Paisley, just to savour the any lingering atmosphere from yesterday’s well earned celebrations. What appear to be the better Curry Houses do not open until late afternoon, by which time the Hector has other Monday activities. Instead, same logic, but close to Hampden Park. Shahi Mahal (452 Cathcart Rd., Govanhill, Glasgow G40 7B2) was therefore the ideal venue. Appropriately, Bus 31, or was that 3-1, took me across the river.

Monday is Quail Day (£7.50) at Shahi Mahal, which was definitely in keeping with Hector’s desire not to overdose on Lamb, especially with the knowledge that this coming Friday sees another Meat Fest.

Zahir, Mein Host, gave a warm greeting as I entered Shahi Mahal at 14.10. The exterior clue that he was on the premises was in place.

The usual display of ready fayre was piled high.

Bateera? – was in effect, my response to his salutation.

Bateera Curry, one portion – was the positive reply.

With a small Naan please.

I can never get more than halfway with the standard Naan (£1.25).

I took the booth nearest the counter, others were occupied. As always, there was a steady stream of Takeaway customers during my visit. I was about to begin answering a questionnaire from my Web Host, who caused me hours of frustration earlier this week, when the food arrived.

The lady brought everything on a tray, jug of water, and a colourful Salad too. The only cutlery was the spoon in the Curry, so fingers for the Salad then. No Raita.

The Salad always arrives, for which there is an unknown charge. I still don’t know the precise cost of anything at Shahi Mahal, there must be a surcharge on everything for sitting in. Still, one always leaves well fed, for a fair sum of money.

I ask for a small Naan, it never comes. Served round, whole, risen, puffy, with blisters forming, and importantly, made from a white flour, there was nothing here not to like. Apart from the inevitable wastage. Compare this with the poor offering at The Village last Monday.

With a Buttery sheen, this Naan was excellent. A Bread made for dipping.

Bateera

The Shorva was hot, I was already hoping it would retain its heat whilst I fiddled with the footery bones. It’s Quail, it’s how it is. Fun, finger food.

Clove and Cinnamon were the first Spices to register. The Seasoning was a delight. Soon I upgraded the Seasoning to a – Wow! With the Spice building, so much Flavour also, and I hadn’t even picked up the leg of the wee bird that was seemingly pointing in my direction – me first!

A pair of Quail, one would certainly not be enough, three tiresome. The exterior Meat was stained brown having sat in the Shorva. The interior Meat was its natural colour, well once cooked that is. Of course this was better than a Chicken Curry, why would such a thought even enter the reader’s mind?

Wishbones, I set aside the first one. Why do we do this? Meanwhile, the pile of little bones piled up in the discard bowl provided. Every bone is a Sucky Bone.

Zahir looked across:

It’s good?

Proper food.

He repeated my reply. I think he liked it.

Three chaps came in, one came over and asked a question I couldn’t make head or tail of. He pointed to the heater plugged into the wall beside me, but not switched on.

Are you cold? – I had to ask. A rhetorical question, however, who knows, maybe he goes around collecting heaters … he unplugged it and took it away.

I’m from a different planet.

That’s a reply I wasn’t expecting. Henge gigs aside, I have never knowingly been in the company of aliens.

The Southside Curry Cafes of Glasgow are rarely warm, it’s December, dress accordingly.

I had three napkins, by this time, all three were saturated with finger wipings. I should make it to the end. The second wishbone was carefully placed beside the other. Why is the Hector so whimsical today? If one embarks on eating Quail, one needs a sense of humour.

Zahir was standing at the end of my table, off for his afternoon break, or is that him going home? He bade me farewell.

The Curry bowl wiped clean, I had more of the Salad. The green, white and yellow bits were abandoned, along with about half of the Naan.

I took myself for a short walk. The fingers needed attention. I happened to look in the mirror, wtf?

With Marg still up north, there was nobody to tell me. The Hector was in a definite state of mellow yellow. The bar of soap was most welcome. Four times I washed my face. And to think that two of my favourite Glasgow Curry Cafes have no facilities whatsoever. Shahi Mahal is indeed a palace in comparison.

The Bill

£13.00 From where this number comes, who knows.

The Aftermath

And so back to the questionnaire. I have a question: is there a UK-based Web Host provider which is reliable and affordable?

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Aberdeen – Rehmat’s Restaurant – Simply The Best

Posted on December 13, 2025 by Hector

There was a family lunch at a so-called Bistro outside Banchory. It’s just as well Curry-Heute does not review over-priced cafeterias serving British Fayre. The plan, formed some weeks back, was to join Graeme R and Euan at Rehmat’s Restaurant (249 George St., Aberdeen AB25 1ED Scotland) for Curry at 18.30. By this time, lunch should have been digested. Little did I know how long it would take for lunch to be served, ninety minutes from arrival to the serving of the main course.

For Hector, Fish Karahi (£11.95) and a Plain Naan (£2.95) was still the planned meal. Ensuring I arrived first, I arranged a large table in the empty restaurant, we would be significantly more than three diners this evening. Served in the Bradford style, Fish Karahi has been Hector’s go to Curry at Rehmat’s for some time. And note, prices have not increased here since the last visit one day short of year ago.

Five further diners, none of whom had been to Rehmat’s previously, including three locals, eventually joined us. They were somewhat bemused by the ice-cream shop entrance, and the near labyrinthine walk to the restaurant at the rear of the building.

This evening, there was our group of eight and a seemingly series of birthday celebrations in a large adjacent group. Balloons aplenty.

The waitress would be kept busy. Twice I had to send her away as we were not ready to order. Ryno and Scott, the weans at the far end of the table, spotted Burgers and Nachos on the menu, cue the wind up. Their choice. We got there in the end, by which time, the Hector decided that tonight, there would be an intake of Lamb on-the-bone, the appetite, suddenly restored.

It was on re-reading my review of last year’s visit, that triggered the desire to have Punjabi Goshat (£13.50), which I have not had here for some time. Euan who has until this evening, avoided Lamb on-the-bone, followed my lead, as did Graeme D.

We would each have Rice to accompany: Hector – Mushroom Rice (£4.75), Euan – Pulao (£3.50), Graeme D – Steamed (£3.50).

Graeme R also opted for Lamb on-the-bone, the Nihari (£14.85) again having been enjoyed here previously. Mushroom Rice would accompany, so no Dipping Fest. I described how I witnessed four chaps at Sheerin Palace (Glasgow), armed with a Naan each, share, but one portion of Nihari. The Asian way of eating.

James, whose previous choices in Curry-Heute have featured wee girly Chicken Dishes, has apparently grown up since his last appearance three years ago. Tonight, he and Ryno both opted for South Indian Garlic Chilli – Lamb (£11.95).

Both ordered Pulao Rice and Bread to accompany, oh to have this capacity once again. Peshwari Naan (£4.95) for James, Garlic Naan (£3.50) for Ryno.

Scott and Donna both make their inaugural appearance in Curry-Heute. Someone this evening, had to order Chicken Curry. Chicken Karahi (£10.95) and Balti Chicken Masala (£11.50) respectively. Steamed Rice for Scott, Garlic Naan for Donna.

Eventually, we were ready to place the Order. Graeme mooted Poppadoms, thankfully there were no takers. Why add £20.00 to The Bill? If they come, they come. They didn’t. Graeme was not denied his small bottle of Cola (£2.25), the rest of us stuck to tap water. Phew!

We settled down for the wait. With the other large group and batches of deliveries being assembled, the kitchen staff were certainly being kept busy. Hot plates were brought to the table at 19.34, not bad all things considered, and a vast improvement over our collective Bistro experience earlier in the day.

The Mushroom Rice was served in a sensible portion size. Sliced Mushrooms, so not as impressive as Curry Pot (Glasgow), but the Rice itself was tasty. No need to comment on the Steamed Rice, the Pulao looked comparable to the Mushroom version.

In my first visit to Rehmat’s, the Bread did not impress, as such I have avoided it. Marg who chose to stay in with the ladies and babies has, of course, ordered Chapattis here over the years. No Chapatti/Roti (£1.20) tonight.

The Naans, or what was left of them by the time I got around the table, could well have improved, a bit. Peely-wally, and needlessly quartered, they were at least risen, puffy, and showing signs of blistering. Interestingly, two of the company would go on to liken the Naan to Pizza. For those with a sweet tooth, the interior of the Peshwari Naan may excite.

I am not going to let any visit to Aberdoom pass without highlighting that only at Rehmat’s, is Bread charged at a realistic price. Beware at all other venues.

With a table groaning with food, there was the realisation that we were one Curry short, a Punjabi Goshat. How had the, otherwise efficient and amiable waitress, not spotted that she only had brought seven main courses? Euan would have to wait for his Curry. He has a long history of disappointments, stories of which belong to the sister Blog – Bier-Traveller. If I ever get round to posting them.

Chicken Karahi

No Capsicum, the first revelation. Indeed, we managed to go through an entire meal with out this being raised. Ryno missed a trick there. Not one Curry presented tonight contained the – dreaded Ballast. In Curry-Heute, further proof of the efficacy of the fayre at Rehmat’s.

That the Chicken Karahi, and the Lamb version for that matter, is not in the Desi section of the menu puzzles.  This is probably why it had yet to be ordered here,  The Fish Karahi, is of course excellent, and justly occupies its place in the Desi section.

Topped with Coriander and Ginger Strips, the Masala was decidedly minimal. Better eaten with Bread of course, Scott will learn. For Hector, the Lamb version hopefully lies in the future.

Scott – The chicken karahi curry delivered bold, up-front notes of tomato and garlic, with a subtle hint of coriander lingering on the palate. The balance was spot on, with a generous ratio of tender meat to rich, well-spiced sauce that never felt overwhelming.

I was initially underwhelmed by the garlic naan, which leaned more towards pizza bread than traditional naan in both texture and flavour. That said, I was surprisingly content with my choices overall and didn’t regret skipping the nachos.

Balti Chicken Masala

Coriander, then Red Onion Rings, and more Masala, is how this Curry differentiated itself from the Karahi. Again, the Masala was on the minimal side, no Soupy Curry here. And with both of these diners and their choices appearing for the first time in Curry-Heute, a welcome addition to the coverage.

Donna – “good spice, good amount of chicken and naan was a bit pizza like”

But would go back.

Nihari

Back to the tried and tested, and served on a plate, not a handi. Topped with a threat of Coriander, Ginger Strips and a wedge of Lemon, the Lamb Shank was swimming in a sea of Shorva. By design, this Curry should be served thus. Graeme skilfully detached the super-soft Meat from its bone. A lot of eating here, and the higher price is justified.

*

Graeme R – Excellent tasty nihari. Just the right amount of ginger and spice, lamb was very succulent.

Two brief comments, things are about to change. Ryno’s following essay was composed using AI, the first time this method of cheating has been employed in Curry-Heute.

*

South Indian Garlic Chilli – Lamb

The Chicken version of this Curry has appeared before, but in the coverage of the Buffet. This was a much more menacing affair. Topped with both Coriander leaves and stems, the Masala looked to be suitably viscous. The piece of Lamb protruding was certainly large. Plenty of Meat here.

James – The food at Rehmat’s, was well presented, the southern Indian garlic chilli lamb did pack a powerful punch however, for the occasional curry goer. Peshwari naan of good size and flavour. Pilau rice – big portion! One between two would easily suffice.

Price excellent for Aberdeen compared to other establishments! And taste certainly on par.

And now for a comment as long as the flight to Australia, where I hope he goes back to, soonest, well after he buys me a pint.

Ryno – My culinary adventure this evening led me to Rehmat’s in Aberdeen, a spot that promised authentic Indian flavours. I opted for the South Indian Garlic Chilli Lamb Curry. What followed was a complex tapestry of heat, flavour, and a few notable points of critique that defined the overall dining experience.

The Star of the Show: South Indian Garlic Chilli Lamb.

From the moment the dish arrived, its rich, deep crimson hue hinted at the intensity to come. The initial spoonful was an exhilarating shockwave. This curry is not for the faint of heart; the ‘chilli’ component is a promise that Rehmat’s absolutely delivers on. The heat was potent, pervasive, and gloriously unapologetic, quickly reaching that magnificent threshold where pleasure borders on pain. It was spicy enough, in fact, to bring on the rare and delightful phenomenon of ‘eye-sweat’ – a clear sign that the chef is operating at an impressive level of heat.

However, amidst the roaring fire of chilli, there was a surprising undercurrent that was perhaps a touch too pronounced: sweetness. While a subtle sweetness can balance the fierce heat beautifully, here it leaned slightly towards being cloying, perhaps muting some of the intricate, savoury spices that I was hoping to detect beneath the capsaicin rush.

One undeniable triumph of this dish was the lamb. Rehmat’s is truly unstinting when it comes to their protein portions. The plate contained a very generous, near-luxurious amount of tender lamb, each piece succulent and cooked to perfection, melting away into the robust sauce. It felt like a truly substantial and honest serving, a clear sign of quality and value.

The Accompaniments and Atmosphere

To tame the fiery beast, I ordered the Garlic Naan. Sadly, this was the first significant misstep of the meal. The naan was disappointingly thick and overly doughy, lacking the light, airy blistered character that makes a perfect flatbread. It was closer to a dense bread than a delicate naan, and its texture didn’t quite complement the elegance of the curry.

The biggest personal drawback, however, relates to the beverage situation. A curry of this intensity screams for a crisp, cold beer – a perfect, effervescent foil to the dense, chilli-laden sauce. It was a big downer to find that Rehmat’s does not serve beer. This omission significantly hampered the overall enjoyment of such a spicy dish, forcing me to rely on water when only a hoppy brew could truly stand up to the heat.

A Glimpse of the Competition

My meal was punctuated by a flash of food envy. My brother-in-law, Scott, was enjoying the Chicken Karahi, and after stealing a small, tantalising bite, I have to admit I was a little jealous. His dish possessed a rich, aromatic depth and a savoury balance that seemed to perfectly strike the equilibrium my own curry was searching for. It stood as a tantalizing benchmark of the kitchen’s potential, suggesting that perhaps another visit is in order to explore a different corner of the menu.

Final Verdict

The South Indian Garlic Chilli Lamb is a bold, assertive dish that offers a fantastic level of heat and a truly generous portion of high-quality lamb. If you love spice and don’t mind a touch of sweetness, this dish will certainly satisfy. However, the thick naan and the lack of a beer option are minor practical points that slightly tarnish the experience. Rehmat’s clearly has the capacity for brilliance, evidenced by Scott’s enviable Karahi. I would absolutely return, perhaps just with a different main course selection next time.

Hector – I may invite you back. And what were those tinnies which magically appeared on the table? Thankfully the waitress did not charge you corkage.

Punjabi Goshat

Back in the land of the sensible, a proper Desi Lamb Curry. Topped with more stems than leaves of Coriander, this Curry was the driest served this evening. There was just enough Masala to match the Mushroom Rice.

Once decanted, the visual feast was most enticing. The customary retained Masala for the end-game, was but a spoonful on the base of the handi. Hector seeks a Dry Curry, this was its definition.

Not the greatest of starts, the first mouthful contained a whole Black Cardamom. Whole Spice, at least the – Desi – box was ticked already.

The Spice Level built as I ate. Super-soft meat, the Seasoning was even more prominent here. So few Curry Houses can served a Lamb Curry with such an infusion of Flavour in the Lamb, again – Desi – tick. The Sucky Bones were both fun and another source of Flavour.

With the final spoonful of Masala introduced to the rapidly disappearing Curry, I wondered where this appetite had suddenly come from. I have been putting off another Big Meat Curry for some ten days. The abstinence worked wonders.

The final mouthfuls, leading to every grain of Rice being cleared from the plate, were moments of realisation, the Curry at Rehmat’s delivers the – Wow!

The depth of Flavour here was impressive, a glorious Curry, and only three of eight can confirm how wonderful it was. Though Graeme R has only provided unrecorded verbal positive comments as he exited the premises.

Meanwhile, Euan was ten minutes behind. I feared Chef might just cobble together something quick. Fortunately, having Lamb on-the-bone, Euan’s Curry had to come from the same source as the two already presented.

This Punjabi Goshat was served on a plate, and had way more – Shorva-esque Masala than that served earlier. Study the periphery, not the same Curry as appears above, however, I believe Euan’s portion could well have been larger.

Euan – On the recommendation of Hector I decided to go for the Lamb Punjabi Goshat. This was a first for ordering a dish on the bone, but worth the wait despite a slight delay. The meat was cooked beautifully in a rich and robust sauce which complemented the perfectly cooked generous portion of Pilau rice.  I will definitely consider the wise recommendations of Hector for further meal choices.

*

Karahi Gosht next time, Euan?

We needed an escape plan. With the waitress still attending to the large group and three more diners having arrived, she could have had some help from next door.

We were paying individually, so there no was no total for us all. Instead, the waitress cleverly had a separate Bill for each of us.

Hector’s Bill

£18.25 The five first-timers were each amazed at how little they paid, especially after the Banchory Bistro earlier. There is value to be had in Aberdoom, here, at Rehmat’s Restaurant.

The Aftermath

Having found the exit, eight strode up towards Union Street. Did Ryno buy Hector a Bier? Aye right.

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Glasgow – The Village “Curry House” – A Mixed Bag

Posted on December 8, 2025 by Hector

Lord Clive and Lady Maggie of Crawley were last at The Village “Curry House” (119 West St., Tradeston, Glasgow G5 8BA) for the Ramadan Buffet. Dr. Stan would join us for the 14.30 rendezvous.

At first, the waitress offered us one of the booth style tables mid-room. Clearly, five of us would not fit on this. Instead, I pointed to the area of seating under the balcony. Never having sat here previously, this was a new perspective. Seasonal decorations confirmed that the nadir of sunlight looms. Marg loves this time of year, the Hector, well, one plays along.

The Lahori Lunch Menu (£8.95) was provided, although this suited Marg, I asked for the main menu, some serious Curry eating beckoned.

Maggie quickly spotted the kilo, Tawa Kirahi  (£49.95), that’s even dearer than London prices, ouch, and no thanks. Yesterday at Staggs (Musselburgh) whilst celebrating Clive’s Big birthday, Jim declared that we are overdue going out for the kilo of Karahi Gosht, we won’t be having it here.

The thought of facing a plate of Meat remained daunting. Then there was last Thursday’s near overdose of Spinach at Kabana (Manchester) which somehow appeared not to have sated the appetite. In conversation with Dr. Stan, I had declared my intention to have Kofta Palak (£12.95), Nan Bread (£3.25) to accompany. The Village is the only Glasgow Curry House known to Curry-Heute where this wondrous creation is available seven days a week. I fully expected Dr. Stan to follow suit, however, so rare are his visits here, he was not for missing out on The Village classic – Lamb Desi Qorma (£14.95) accompanied by Veggie Rice (£3.95). Wot, no Mushrooms?

I had promised Clive his favoured Keema Naan (£4.95). Perhaps thereafter, the choice of Curry would be incidental. What does a man have with a Keema Naan? Keema Mutter (£12.50)! Can a man have too much Mince?

Maggie was all over the menu. In her own time she found Dhansak Gosht (£13.95) and announced Mushroom Rice (£3.95), to share. Such is the modest portion of Rice at The Village, the Hector wouldn’t be sharing a portion of Rice with anyone.

From the Lahori Lunch Menu, Marg chose Vegetable Pakora, then Lamb Curry with the two Chapatti option. She only ever eats one. A glass of Mango Lassi (£3.50) was her indulgence for the day.

Not to be outdone, Maggie announced a Starter – Vegetable Pakora (£4.95). Unlike two days ago at Curry Pot, Dr. Stan was not tempted to follow her lead. Maggie ordering a Starter usually leads to half of her main course being abandoned.

The waitress took the Order. Dr. Stan discovered that his Desi Qorma would be served on-the-bone regardless of his preference. Maggie pitched a – medium – Spice Level, Hector – medium plus, whilst Clive opted for – Spicy.

The Hector has learned not to ask for – Spicy – at The Village. Depending on which Chef is on duty, Spicy can end in tears. Clive would manage whatever came his way.

Jugs of tap water was the only tipple, well, apart from the Mango Lassi which appeared to be good value. Who drinks with a straw?

Vegetable Pakora

Today was the first time I have seen the Lunch Menu and full portion side by side. Three pieces versus five, and the latter had the extra Dip.

Once again, a piece of Pakora came Hector’s way, for review purposes. Despite the likelihood of having been double fried, the Pakora tasted fresh.

There was an instant blast of Spice, the Seasoning impressed also. Decent Pakora. The main participants had their say.

Marg – Crispy on the outside, potato, vegetables & spice on the inside. Enjoyed the red & sweet sauce to dip the Pakora into. A very small salad accompanied the dish. 

Maggie – odd number 7 pieces. They were tasty and large.

I counted – five.

There was an appropriate wait before the mains were presented.

As expected, Marg only had one of her Chapattis, and Hector just over half of the Plain Naan. Served in quarters, I forgot to ask for it to be served whole. This was as poor a Naan as I have encountered for some time. Thin, the merest hint of burnt blisters forming, unrisen and a hint of Wholemeal Flour as with the Chapatti, totally uninteresting.

The Keema Naan was similarly served in bits. I always look for individual grains of Mince, here was the lesser Paste/Donner-like sheet spread across the interior. It was duly devoured, so Clive had no issues.

Dr. Stan, sitting at the far end of the table, did not disclose what Vegetables were mixed through his Veggie Rice. Other than a piece of something green, the photo reveals zilch. The Mushroom Rice was as Hector usually orders when having a – Curry – at The Village. Curry Pot (Partick) has set the standard for this accompaniment, as was confirmed by four of us two days ago.

Kofta Palak

Four Meatballs were smothered by the Spinach-rich Masala. The Meatballs themselves were lacking both Seasoning and Spice.

A bit peely-wally, I had to wonder what had happened here. The Seasoning in the Masala was a tad below the Hector idyll. Still, there was a good blast with the Spice building towards – medium-plus – as asked for.

In my mind throughout was the same Dish as served at Karachi (Bradford). I’m sure The Village has matched this level of satisfaction for a Kofta Palak previously, not today.

Lamb Curry

The smaller karahi for the Lunchtime Menu, this quantity definitely suits Marg. I didn’t have to sample this to know that this wold be a fine example of The Village Curry. 

Marg: A smaller dish, with a thick rich red sauce full of spice and flavour. Large pieces of tender lamb cut easily and I used the Chapatti to pick up these smaller pieces. A very satisfying meal with the Mango Lassi a perfect change.

*

*

*

Dhansak Gosht

Daal – said the waiter as he placed the karahi on the table. I had to assure Maggie that Daal/Dhansak is the same thing.  How this offering was allowed to leave the kitchen baffles this observer. Swimming in Oil, the excess should surely have been dabbed off. Large Lentils, I think we both expected more of a – mash.

Once Maggie got underway, I had to ask about the quantity of Meat in her Curry. I could see none. Maggie assured me there had been plenty, she had eaten it.

To deal with the Oil, I advised Maggie to stir it into the Lentils, there was an appreciation that here lay the Flavour. In the end, half a karahi of Daal was abandoned.

*

Maggie: Large portion, the first thing I noticed was the ghee. Too much for me, needed a good stir as all the spice was in the ghee. Large pieces of lamb no gristle. Mushroom rice large portion enough to share. Not as good as Curry Pot. 

*

*

Keema Mutter

The peripheral Oil was a bit more than required. Again, once mixed in, fine. I have never dared to have a Keema Naan with Keema, maybe I should try it. Clive:

I asked for it spicy, it was. The spice level, same as Curry Pot, hot, not too hot.

Texture not oily. And as for the Naan – generous Keema, seems in there.

Lamb Desi Qorma

As has been written oft in these pages, the Curry that made Hector resident at The Village in the pre Curry-Heute days. It’s all about the Masala, viscous, The Village Curry Taste at its finest. To go to The Village and not have this Curry takes self discipline. Dr. Stan:

It was really good, well spiced, tender meat, I’ve forgotten how it was, the Desi Korma.

Quite a mixed bag, varied quality, it’s all down to which Chef is on duty. There is always great Curry to be had at The Village, today, some of us had it.

The Bill

£87.40 Five diners, all well fed, great value.

The Aftermath

Mr. Baig, Mein Host, had acknowledged us in passing. Our departure was low key. After a week on the road, today was the last party. When will Hector sit down and face the now seemingly – daunting task – of facing up to a Lamb Curry?

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Glasgow – Curry Pot – Four Came, To Dine

Posted on December 6, 2025 by Hector

Lord Clive and Lady Maggie of Crawley have reached Scotland. There is a Big Birthday celebration tomorrow, without Curry, so not mine. That gives today and Monday as the Curry opperchancities. Always keen to try new Desi venues, Curry Pot (139 Dumbarton Road, Glasgow G11 6PR) was chosen for today’s Saturday afternoon ritual. Dr. Stan, who has been in our company all week, decided to join us at one of his many local outlets.

14.15 was the rendezvous time, Curry Pot is usually open by 14.00, though Simrat, Mein Host, would later insist they are open from 13.00 on Friday, Saturday and Sunday. Curry-Heute has established otherwise.

There was debris on the middle table which accommodates four. This was no ordinary debris. One of the Chefs quickly cleared away a traditional karahi which had contained something definitely not on the menu.

Staff lunch? – I asked.

No, an early customer. So who was and what was had that required the special presentation?

A young lady, who, in time, would become front of house, lit a jostick. Atmosphere. Just how many people were in the kitchen? The start of another busy day at this humble Partick Takeaway with minimal seating.

The Hector was still not in the mood for Lamb and so, wait for it, went for a Vegetarian option – Mixed Vegetable Curry (£7.95). Maggie took my advice and chose Lamb Curry with Ginger (£9.50), the Curry which made me take note earlier this year. Clive was manipulated into having Lamb Karahi (£9.50), the only Lamb Curry at this venue not reviewed to date on Curry-Heute. Clive was willing to take the risk that he would not overdose on Capsicum. Dr. Stan would stick with his customary Lamb Saag (£9.50).

Having enthused at length about the Mushroom Rice (£4.00), which is not on the dine-in menu, three portions would be duly ordered. I assured Simrat that is the only reason why we were here – the best thing on your menu – was delivered, tongue firmly in cheek. Clive would be denied his preferred Keema Naan, a Garlic Naan (£3.75), to share with Maggie, was in order.

I had advised the first time visitors that at Curry Pot, portions here are – Tapas-plus. For Hector, a guaranteed plate clearing quantity, for the others, a Starter was required. Some ridiculously large Starters were mooted, the Hector got things under control. Despite having binged on Takeaway Vegetable Pakora from Delhi Darbar (Dumbarton) last night, Clive and Maggie would share another portion here (£5.95). To this Maggie added Cucumber & Cumin Raita (£2.95). Dr. Stan joined the Pakora brigade.

Having taken the Order, Simrat brought out some Poppadoms and Spiced Onions – to keep you going. This is how it should be.

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The Starters duly arrived.

Vegetable Pakora

Six good-sized pieces in each, with the usual Chilli Dip, and a token Salad. A decent presentation, and proper plates with metal cutlery, never to be taken for granted, sadly.

Somehow, a Soupçon came my way. Not to be refused, for critique purposes only.

Well fired, dry to start, the Dip livened things up.

I sat and watched my fellow diners devour their Starters. Maggie overlooked the presence of the tiny tub of Cucumber & Cumin Raita which she had ordered. Dr. Stan had availed himself of this assuming it was included. Simrat, why are you charging £2.95 for this toty offering?

With phone orders aplenty, the chaps in the kitchen were being kept busy. Who has Curry delivered mid Saturday afternoon? One chap did come in to collect his, he studied our fayre closely.

The Mushroom Rice here, well, come and try it. Enough to cover a plate, tasty Rice, and Mushrooms that are always fresh. The Garlic Naan was served in quarters, space here is at a premium I suppose. Pale, but risen and puffy, it is the first Bread I have seen at Curry Pot. Mushroom Rice.

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Mixed Vegetable Curry

Ginger Strips, a threat of Coriander and chopped Syboes topped the handi full of Vegetables. Cauliflower, at this stage was the standout.

On arranging the Vegetables on top of my plate already filled with Vegetables, Carrot now stood out. Just how much Carrot was there? Green Beans and Peas were uncovered, the latter not listed on the menu. Where was the Potato, the most important of all the Vegetables, surely?

Simrat came out from the kitchen to check all was well.

No Potato? – I put to him, just as I discovered two small pieces.

The abundant Carrot and Cauliflower had just enough crunch. The Potato, such as it was, perfect. Tossed with onion tomato masala – there was just enough here to make it Curry. I feared Soup, enough Masala to create a moist plate of Vegetables.

The Spice Level built towards – medium-plus. The Seasoning was below my level of preference. There was a Sweetness, probably from the Carrots. Curry/Biryani is the only time I eat Green Beans.  Fine when mixed in with an array of Vegetables, awful when served as the only one on the plate, as Mother used to serve them. The wee blast of Flavour from the Peas, always welcome.

Such a variety of Textures, so many Interesting Vegetables, one could get used to this.

More Spuds, less Carrot next time, Simrat, if I ever order a Vegetable Curry again at Curry Pot.

Lamb Curry with Ginger

The Soupiest of the Curry served today, Rice definitely required, however, there are those who enjoy dipping their Bread. I am overdue having this once again. Maggie was positive about her choice from the start:

Portion size was spot on for one. And for those that like a bit more, a Naan Bread or Starter provides a top up.

The spice level was adequate. The meat was very tender. Lots of juice to be mopped up. Could have had more ginger in it as it was in the title of the dish.

Mushroom Rice was excellent.

Lamb Saag

The appearance was decidedly more appealing than that served in the surprisingly enjoyable Spinach + Potatoes had by Hector at Kabana (Manchester) three days ago.

This was a smooth puree of Spinach. Dr. Stan:

Usual good curry, very rich in spinach. Not too hot hot, could have been hotter for me.

Tender meat, enjoyed the half mushrooms.

Enjoyed the Pakora, crispy, spicy, lovely, I was quite hungry.

And now for the big moment. Was the Karahi at Curry Pot the excuse to serve Stir Fry with lots of Onion and Capsicum, or just the cop-out that Mainstream Restaurants serve up?

Lamb Karahi

Topped with Ginger Strips and Coriander, the large pieces of Meat protruded from the decidedly Minimal Masala. So far so good. The Masala appeared to be Tomato-based. I made a point of securing a further photo once Clive had decanted.

Yes, a couple of pieces of Ballast, Simrat has always assured me the Peppers could be withheld. But what would be left. No Big Onions either. This ticked Hector’s boxes, a decent looking Karahi Gosht. I shall be back soonest to sample this. Clive:

Excellent, spice level was spot on between hot and not too hot. Lamb was cooked perfectly, very tender without being cooked to death. The right texture, not soupy. To many peppers for Hector, but not overloaded.

Mushroom Rice was as recommended, lumps of whole mushroom in there.

All plates were effectively wiped clean.

The Bill

£68.50

The Aftermath

Time for an updated photo of Simrat, the last was a decade ago.

I promised to return. But before then, en route today, I spotted Curry Fi on the other side of the railway bridge at Partick. There is a Lamb on-the-bone Korma which needs to be investigated.

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Manchester – Kabana – Iterum

Posted on December 4, 2025 by Hector

With – The Company – moving north-westwards to Preston, there was a mandatory change of train in Manchester. Unlike Monday’s impromptu visit to Kabana (22 Back Turner St., Northern Quarter, Manchester M4 1FR England), today’s was planned.

Fried Fish (£6.00) was already arranged, my alternate Order here from Lamb Karahi (£7.00). No Fried Rice (£2.00), no Naan, maybe Mix Veg (£5.50) would make the ideal accompaniment?

Arriving at 12.45, both Rizwan, Mein Host, and Laala, Chef and his second in command, were in their positions at the counter. Salutations completed, the availability of Fish was confirmed. A quick glance at the board, no Mix Veg. Today, Spinach + Potatoes (£5.50) had replaced it. Oh, why not?

Fried Fish, Spinach + Potatoes, no Rice, no Bread – was duly relayed.

Mixing it up – was Rizwan’s observation.

I parked my bags under the cutlery shelf, a sensible spot as it happened, and took an adjacent table. The tall jug of water, a style spreading across the land, was already on the table. The cutlery, how much did I appreciate the presence of stainless steel? Rizwan brought the Order a few minutes later, two separate plates, no foliage today.

Fried Fish

A mass of Pollock, in a Spicy Batter, was accompanied by Spiced Onions, a slice of Lemon and a humble Salad topped with Raita. The Fried Fish was clearly the focal point, but little did I know how much the other items on the plate would add to the overall enjoyment.

Spinach + Potatoes

A new addition to the coverage of Kabana in Curry-Heute, this was decidedly – unappealing. The Spinach Mash, which I tend to avoid, smothered the Potatoes whose discolouration confirmed they had absorbed whatever Spices had been added to this creation. The Potatoes, I therefore knew I would enjoy, I braced myself somewhat for the Spinach.

I arranged half of the Spinach + Potatoes beside the Fried Fish and its accompaniments.

The Spinach was thick, stringy, surprisingly, there was quite a bit of Spice here, which kept building. The Seasoning was right on the button. The Potatoes, soft and fluffy, were a delight, their natural Flavour still coming across. Together, quite a contrast of Textures.

The firm Fish had a white interior which contrasted markedly with the applied coating. The lack of Seasoning here was worrisome. I had to ensure that every piece of Fish placed on the fork had an appropriate quantity of Batter included. Together, the magic would happen.

With the three main components studied, I tackled the Salad. This was as much to do with the avoidance of leaving too much on the plate as any interest in what was actually there. Suddenly, the meal took on a new dimension. Citrus, I had squeezed the Lemon, but this was more pronounced. Vinegar, but from where? The Raita possibly, no, it was whatever liquid was accumulating beneath the Spiced Onions. The Fried Fish burst into life, figuratively speaking. A moment of synergy, Fish and Potatoes, not unheard of, but this array, spectacular. Normally, I would have had a separate bowl of Masala from the Lamb Karahi to give the Fish a hand. The Salad had this ability all along.

The Bill

£11.50 By taking the slow train across The Peak District, the saving effectively paid for my lunch.

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The Aftermath

A chat with Rizwan, I remarked on the wonder that was the liquid with the Onions.

I confirmed that – The Company – shall be here in force for our traditional end of January visit.

Meanwhile, Rizwan made me aware of an online series – Bill and Dom Eat The World. Kabana is featured in episode six. Have they reviewed Curry in five continents? Curry-Heute has.

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