To say the Hector cannot get to Curry Pot (139 Dumbarton Road, Glasgow G11 6PR) often enough may well be a clichéd understatement. Noon is the given opening time on Google, a couple of weeks ago, Simrat, Mein Host, wasn’t for serving me at 13.45, today another attempt.
Simrat was out front on his laptop as I entered. I was asked to give him another fifteen minutes, fair dos. However, I wasn’t going anywhere and so took my now usual spot. The advertised noon opening time was duly challenged, Simrat said he would get around to adjusting this. Hopefully to 14.00, not later. As we chatted so Simrat came to recognise who he was dealing with – Hector! – was called by name without any prompting.
An ice-cold Cola (£1.95) was enjoyed whilst I waited. The chat with Simrat continued intermittently. He asked what other food I enjoyed.
Italian and Greek, but anyone can cook Italian.
Indian is your favourite.
No, Punjabi.
He got the gist.
At 14.00 the sit-in menu was brought. Today it was the turn to have Lamb Bhoona (£9.95), the fourth of the five Lamb Dishes to be covered in Curry-Heute. On Visit #1 I had Lamb Methi Bhoona, that was way back in 2013, today’s Curry therefore continued the plan to have a different Dish on each visit. Mushroom Rice (£3.70) would accompany. I took the opperchancity to praise the Mushroom Rice served at Curry Pot:
The best I have found in Glasgow, it’s Biryani quality.
That went down well. Time to discuss the elephant on the menu. I pointed to the description for the Lamb Karahi (£9.50) which highlights both Onion and Peppers, and simultaneously showed a photo of a classic Punjabi Karahi.
Is yours anything like this?
The answer was along the lines of – sort of.
Simrat then admitted that he doesn’t like Peppers in Curry either – too powerful, well maybe in some things.
One day he may offer to make a Karahi Gosht in the true style, then I’ll go to work on a Desi Qorma.
Chef Suriya entered whilst I waited. He should be used to seeing me here by now.
Here’s your favourite Mushroom Rice – declared Simrat as he brought the food.
The large pieces of white, quartered Mushrooms stood out. These Mushrooms have a firmer texture than I find in supermarkets. Spread across the plate, a perfectly manageable portion.
Guess, what, today I did not get the full Biryani experience. Still, enjoyable.
Lamb Bhoona
Ginger Strips and a modest sprinkling of Coriander topped the blended Masala. The Meat count reached six as I decanted. The sit-in portions I would describe as Tapas-plus. Takeaway portions are larger, and priced accordingly.
Four of the piece of Lamb would be halved, so along with the Mushrooms, plenty of solids with the Masala.
Having sampled the Rice first, the intensity of Flavour in the Masala took me by surprise, an immediate – Wow! – moment. The Seasoning was right up there, this was a reyt proper Hector Curry.
Pieces of Tomato had been cooked in towards the end of preparation, Diversity.
A whole Green Cardamom was encountered, once again after I had bitten into it. Better than biting into the black ones. Duly set aside. Today I spotted what I took to be Cumin Seeds, usually these dislodge themselves from the gnashers an hour after eating. A piece of Curry/Bay-leaf was also set aside. Then I found whole the first of the Black Peppercorns. Whole Spices, it makes such a difference, proper Desi Curry.
On biting into the first piece of Lamb, the explosion of Spice onto the palate further confirmed the Desi efficacy of this Curry. Tender-soft Meat, minimal chewing was required, even at the end.
Everything on my plate was – Wonderful – as I relayed to Chef Suriya when he came out to ask the customary question.
The Whole Spices make such a difference – I remarked, just in case he was unaware.
Only Lamb served on-the-bone could have improved this Curry. Maybe one day.
When I first returned to Curry Pot in June after a gap of too many years, I sensed there was something special happening here. Today is an other milestone towards establishing Curry Pot as one of Glasgow’s Top Rated.
The Rickmeister and Dr. Stan were here midweek for their second visit. Dr. Stan secured a Lamb Saag. One for the future, and from the Takeaway Menu, I assume.
Curry Pot is a Takeaway with token seating. There could be Takeaways across Glasgow serving Curry of this quality, but without at least one table a la Deira Lahore on the Southside, how is the Hector ever meant to find out?
The plate was duly cleared, sensible portions, good value. Suriya dealt with the payment whilst Simrat busily chopped away in the kitchen.
The Bill
£15.60
The Aftermath
I was all set to hopefully engage Simrat once again when two chaps entered, one went straight into the kitchen. That put paid to that idea.
Next time, and I hope it’s soon. Curry Pot is surely not just for night time.
Today’s Lamb Desi Qorma (£14.95) at 
Entering the near empty restaurant at 14.00, a mere seven diners were in situ. A new waitress brought the 
The other waitress brought my drink, a pint. Had I received the requested jug, I would have torn in, for reasons I cannot work out, I decided to leave the glass untouched. Self denial kicking in again. 
The aroma is distinctive, Citrus-Clove, as is the appearance, the Yoghurt flecks always stand out. The Meat count just reached double figures. Sucky Bones, plural, and others, quite a lot of Bone here today. Still, plenty of eating. I was here for lunch, not – to dine. 
Big Spice, Low Seasoning. Both would hinder today’s enjoyment. Biting into the first of four whole Cloves encountered, proved the palate was at least receptive to this intense blast of Flavour. The Spice-heat in this Curry was masking too much otherwise. 
A blended Masala with added whole Cloves, enough to be considered – Desi. The Bones no doubt had played their part too. Today I felt the Tender Meat was not giving enough back, but with a mouth on fire and a nose streaming, what chance did I have?
Misfortune? Spice India is very much a Takeaway which caters for the masses, well they have to. The creator of 
The Bill
Served in a thick sauce – this always ticks a box. I wasn’t expecting this much Masala, a – Soupy Bhuna? The Masala gave off a slight Fruity Sweetness, it’s possible that – 
Nine pieces of Meat, but some were subsequently halved, the largest, quartered. Plenty to eat here. The Lamb proved to be a delight, Tender-soft, despite not giving much more back than its own meatiness. I cannot understand why people order the other Meat option. 
Initially, I was not getting anything distinctive in terms of Flavour. This in itself was significant. Having tried every Takeaway in the Greater Clydebank area in the last thirty-plus years, I have long concluded that all the Curry could quite easily have come from the same kitchen. The Clydebank Curry Taste – has long been mentioned in these pages, and it it ain’t wonderful. 
At one point I thought I might clear the plate, but being at home, no need.
That there would be 
Four of us arrived at 12.30, it was therefore a bonus to take our table a half hour early. A jug of water and three Dips were on the table. 
Dr. Stan and Richard both opted for Karahi Gosht (£13.00). 
As ever, Clive would not pass on a Karahi Keema (£13.00), whilst Maggie went for Karahi Chicken (£13.00).
No Rice today, Tandoori Naan (£2.00) for Dr. Stan and Hector, Garlic Naan (£3.75) for Maggie and Richard, a Keema Naan (£4.00) for Clive. 
The wait felt appropriate. Despite the plentiful staff on the premises, there was no interaction, why were five people in Whitechapel for Curry on a Tuesday lunchtime? 
Dr. Stan had ordered this Curry having been made aware of the 
We could also now see that there was plenty of Meat here. Dr. Stan:
A very nice Karahi Gosht in a very nice restaurant with some very nice friends in a very nice part of London.
Here was the same Shorva-esque Masala as the Karahi Gosht. The offending 
This looked magnificent, and when Clive decided to decant to his plate, so the impressive volume was revealed. Suitably Dry, there must have some Masala in there. Topped with a threat of Coriander and some Ginger Strips, this Karahi was actually a – Keema Mutter, Peas aplenty. The Tomato pieces added towards the end of cooking may well have given this a further dimension.
The Keema Naan also impressed, Brown Mince in there, not the pink substitute. OK, today’s Naan were a manageable size, however, I never fail to be impressed as to how Clive can put away well stuffed bread along with his Curry. Clive:
This was the last Dish to arrive by some considerable time. Having foregone the Poppadoms, I wondered how much of this visit to Tayyabs would be spent watching others eat. 
The Fish Karahi was sizzling hot, no other Curry at our table was, a bonus. The quantity of Fish was studied: three large, three small. Each piece would be cut up to both eke out the quantity and make the eating manageable. If I had gone – Large – I could have managed more. Ah, the other Karahi have this option, not – The Fish!
Due to the mix-up with the Naan at the start, Richard had already torn in to what would become mine, so my finishing the Naan was a simpler task. It is unusual for the Hector to present both an empty karahi and an empty Bread plate. 
Since my last visit to 
Suddenly, the three of us were heading into town, arriving at the empty Balti BLVD at 15.25. A young chap, I shall henceforth refer to as – Son – let us choose our table. The now familiar menu was presented. We were here because Lamb Karahi (£23.99 / £38.99) was being served by the kilo, a first for 
The kilo a given, accompaniments were agreed between us: Butter Naan (£1.49) for Hector, Garlic Naan (£1.99) for Clive, White Rice (£3.99) for Maggie. Sensible Bread pricing, disproportionate compared to the Rice, but then we hadn’t seen the portion size. Who has Rice with Karahi?
The menu at 
After a few minutes he returned to announce that Mother would cook the Lamb Karahi. Medium Spice was agreed. Maggie always worries that it could be too much despite my repeated assurances – nobody is going to serve a kilo at a Spice Level that people cannot eat. 
Lamb Karahi would take twenty minutes. I assured Son that if it took any less, I would not be impressed. Two Roti and one White Rice would accompany. A jug of non-chilled tap water was provided. We settled down for the wait. 
A sprinkling of Coriander lay atop the Meat and Masala, no Ginger Strips or sliced Bullet Chilies. Tomato stood out, so minimal, if any, Onion had been employed in its creation. Thin, Shorva-esque, once the Meat was removed, there was quite an Oily residue on the base of the karahi. This was markedly different from the Punjabi Masala I was hoping for, this Karahi was in the – Charsi – style. 
The lack of Seasoning was apparent from the start. There was no sense of anything Chilli-like, and so the Spice Level was also not demanding. This Karahi took me back a couple of years to 
The Lamb was Tasty and Tender, latterly, Clive and Maggie would give conflicting reports. It was Maggie who first encountered Kidney. The occasional fatty pieces gave off a powerful Mutton Flavour. Both Sucky Bones and Ribs were encountered, so a familiar cut of Lamb. 
We had to meet Mother-the-Chef. We also needed a name, and so Shaheen was summoned from the kitchen. The 
The Masala looks to be authentic Desi Korma, Lamb on-the-bone, as it should be. Dr, Stan did not register – Citrus – but did offer:
Hector has his favourite places, locally these are well recorded in 
It was just after 14.00 when Hector arrived at 
I was here for the Curry and there was no need to fill up on these, the gesture was appreciated.
A young solo diner was finishing his meal as I entered. Soon thereafter, two couples took the table adjacent to my own. The glass partition, a remnant of you know what, still serves a purpose. Bottles of wine, Starters, main courses, it was good to see the 
Curry, classic Curry. Topped with Ginger Strips and no more than a threat of Coriander, the large pieces of Lamb stood out in the Masala. On decanting, the Meat count easily reached double figures, not every piece on-the-bone. Plenty of eating here.
The Masala, well that’s what makes the Curry, oozed quality. The rich, brown colour, the oily tint, the flecks, a blended delight. 
The Spice was immediately noticeable, far from silly, I chose not to have the second Chilli. Enough already. The Seasoning was a tad below the Hector idyll, still sufficient to let the Masala Flavours emerge.
The flecks suggested the addition of Yoghurt to the Masala, a slight Creaminess, well within acceptable parameters, befitting even of a Karahi. 
Curry in Partick was today’s objective, however, Little Curry House (41 Byres Road, Glasgow G11 5RG) became the fallback. The ongoing project of exploring the menu at the impressive, and long overlooked 
Marg and Hector passed Little Curry House a few weeks back and studied the menu outside the now extended premises. Gone is the reliance on the poky downstairs seating area and mezzanine, though these could still provide an overflow. Instead the acquisition of the adjacent unit has provided a more spacious and brighter dining area. Business must be good to justify the investment. 
The waiter led me through the original doorway to the new dining area. A couple were sat at the window table, live decoration. I was offered a choice of any small table to the rear. Despite sitting as far as possible from my fellow diners, I heard every word of their conversation. The chap considered himself an expert of World affairs, why he had to wait for this meal to impart his knowledge to the suffering wife, well, who knows? 
The Express Lunch Menu (£11.95) was already on the table. With only one Lamb Curry here, and that being Lamb Karahi (£1.95 supplement), almost tempting. However – lamb cooked in a traditional pepper sauce – was never going to entice the Hector. Whose – tradition – is a – pepper sauce? Not one that is recognised in these pages. Exactly what type of – 
I asked for the Main Menu. Much better, way more options. Having read this side of the menu only, a key piece of information was not taken on board.
The waiter suggested a Poppadom (£1.20), no thanks. And with Spiced Onions, Mango Chutney and Mixed Pickles at £1.95 each, I was not being taken for a mug. Those who choose to do so, have my permission, but please, not in my company. 
The waiter brought a heated plate, a side plate. I was to eat my Curry and Rice from this? Even when the food arrived, the penny didn’t drop. And given the price of the Rice portion, why would it?
The contents of the small bowl looked familiar. The same colour and consistency in the Masala as has evolved at nearby 
White Fish, possibly Haddock, spiced only on the exterior. Hector’s ongoing argument re Chicken Curry comes home to roost. It did taste – Fishy – a key feature in a Fish Curry that too often is not realised. 
The Flavours, I recognised. The same tang as is the feature of Machi Masala at 
The Rickmeister, aka The Man from 
Arriving at 
Mr. Khan himself took the Order after Ricky began to believe we would have to go up to the counter. I did advise that if drinks were required, it is a matter of help yourself from the fridge. Dr. Stan took a Rubicon, no other drinks were consumed, though a jug of tap water was available, if one insisted. At 
Technically, the wrong Masala, a traditional Aloo Gosht should be served in a Shorva, however the House Blended Masala is what I was expecting. That is how it is. I arranged ten large pieces of Lamb over the Rice, then half as many bits of Potato. 
A lack of Seasoning has been the recurring criticism on my previous nine visits to 
Beautifully Tender Meat, only but a trace of sinew encountered, this was quality. Some pieces of Lamb suggested absorption of the Spice, a parameter verified when I tackled the Potato. Clearly, this had just been added and so the magic absorption that an Aloo Gosht on display would have acquired, was not present. Still, the light and fluffy Potato was adding further Diversity, and why I chose this over the Lamb Mushroom Curry (£11.95). 
Why this was £2.00 dearer, than the other Dishes on the 
It’s alright, not what I was expecting – was an early comment by Rick. 
This was Dr. Stan’s second Palak Gosht in eighteen hours. The Hector did well not become involved last night. A victory in Europe by The Famous had to be celebrated otherwise. 
A basic curry with medium spice. A good blend of spices. Gemüse spinach, which I like because its quite thick. Tender meat, plenty of it. Just about finished it. 
The Bill
Monday lunchtime finds Hector and Marg at 
West St., Tradeston, Glasgow G5 8BA). En route, Marg declared that she was happy to have the Lahore Lunch (£8.95) which features Vegetable Pakora, Keema and Chapattis, great value indeed. Hector had a Desi Curry in mind. 
Medium plus – was the agreed Spice Level. Usually, at 
The Vegetable Pakora arrived, three large pieces, a Chilli Dip and a Soupçon of Salad
Well-fired, a no doubt double fried, Marg insisted I have one. I took a half, an opperchancity to secure a well illuminated photo. Discrete pieces of Potato and Onion were not visible, the Gram Flour was to the fore. Suitably Spiced, tasty, however, Hector’s plate was about to be topped up with something else.
Served at her discretion, this reinvigorated a conversation Marg and Hector have been having since our recent two visits to
The waiter brought the remaining food on a large tray. Two Chapattis, Marg only required one. Wholemeal, not suitable for the Hector, Marg was content. 
Not the full portion as ordering a la carte, but approximating to the actual quantity which Marg prefers to eat. There was a moment of concern when Marg thought she might have been served Chicken Mince, but the darkness surely confirmed Lamb.
Across the table, there was a completely different dining experience. The Mushroom Rice was served directly on the plate, not 
The quantity was significantly more than Marg had been served. The Meat count reached double figures as I arranged the Lamb and some of the Thick Masala on top of the Rice. Spotting the Sucky Bone was another plus.
Small pieces of Pickle were strewn through the Masala. The distinctive 
Super-Tender Meat, melt in the mouth, but as I remarked to Marg, I always end up chewing, then chewing more and more, towards the end game. This must be down to me, not the Meat on the plate becoming tougher. 
An interview? 
Yadgar
Hector’s portion of Goshat Karahi (£10.00) had been ordered yesterday by contacting Shkoor, Mein Host, directly. This would avoid a forty five minute wait for the outstanding creation to be prepared to the standard which sets 
The window tables were occupied as I entered, other people evidently appreciate this time of day as an optimum time to eat. Unusually, I took the furthest table between the kitchen entrance and the facilities. Shkoor arrived moments later, Robbie soon thereafter.
Food, Robbie ordered a Daal and an Aloo Gobi. Today, as one of the Daily Specials, Aloo Gajar Mutter (Potato, Carrots and Peas) was also on offer. Unusually, Aakash our waiter, had provided a 
Not to be denied, I added a portion of Aloo Gobi to my Order, Chapattis (£0.90) would accompany, not that I would be eating much Bread. Wholemeal Flour, I have gone off it. The customary cans of Mango Rubicon (£1.80) completed the Order.
Today, Poppadoms aplenty, Salad, Dips/Chutney, and Mixed Pakora spontaneously appeared. This is why Hector and Co. usually pay an agreed sum when eating here en masse. I’ll also invite readers to go back a few posts to share the recent angst of paying for Poppadoms etc. 
A portion, eight to ten pieces of Meat, is typically served in a bowl, behold the full Karahi! This was easily the half kilo, not on the 
Topped with Coriander and Ginger Strips, Tomato skins were visible in the Minimal Masala. Karahi, not Curry per se, prepared Meat is cooked in a Tomato-based Masala. Simple, many a Chef has relayed the method, online videos too, but Hector’s attempts always fall short. It’s not just knowing the ingredients, but the how much and when. At 
Daal has of course featured previously in these pages, appearing as a – try this – when there’s a group. Robbie remarked on the size of the Lentils, yes they come in varying sizes and colours, advises the omnivore.
With the Oil separating and collecting on the periphery of the plate, a good stir was probably required to bring out the full Flavours. Unless it’s a veritable slick, never discard the Oil.
The humble Potato, such a key ingredient, it can be added to any Curry. Potato absorbs in the way that Chicken never will. Cauliflower always brings its own distinctive Flavour to the party. As long as it al dente, another winner. 
The Aftermath