Hector is not a great fan of Lunchtime Menus, if one is out for Curry then have – The Full Bhuna. However, the portion sizes at The Village Curry House (119 West St., Tradeston, Glasgow G5 8BA) certainly suit The Mother of Hector. With a substantial dinner planned for this evening with Marg, it was time for Hector to give it a go.
Mother was surprised when I chose The Village, a friend had told her it was no longer open at Lunchtime, nonsense. The Village is open all day, a feature which keeps me coming back. The two Lady Staff recognised both Hector and Mother, Mother has been making sneaky visits.
The Lahori Lunch (£5.95) gives ample choice with upgrades available for a modest sum. We would both have Vegetable Pakora. Mother kept to the straight Lamb Curry and Basmati, whilst I chose Mince Curry with two Chapattis. A Jug of Tap Water provided Liquid Sustenance. A Portion of Mango Chutney was asked for, and Mother got her reminder in for the need for Hot Plates.
The Pakora arrived in an instant, pre-cooked and Large pieces resembling Bhaji, but as we all know, there ain’t such a thing as – Onion Bhaji – in India. In terms of Volume, I have received less and paid much more on an a la carte menu. Dry initially, the Spicy Red Sauce remedied this. There was a good – Kick – from the Pakora itself, when the Flavour from the Cumin Seeds hit the palate, all was well.
This is lovely – remarked Mother who took her time and savoured every part of the Pakora and Modest Salad.
The wait between courses was appreciated, our Lunch would not be a conveyor belt. There was time for one of the Waitresses to spend time with Mother chatting about the Festive Season. Today, a Tuesday, was busier than normal, I was told. The Lunchtime Staff impress, creating a welcoming atmosphere. Mr. Baig (Mein Host) may well have found a winning team here.
Hot plates were provided, the Rice arrived on an even hotter plate. Rather than decant, I placed the Rice Plate on top of the Dinner Plate and let Mother deal with the rest. The Quantity of Basamti was Ideal, who needs more than this?
Lamb Curry
This was a simple Curry with Blended Masala and four decent sized pieces of Meat. The Masala-Rice Ratio was not Excessive, the Lamb was Tender. Mother Kept prodding the Meat, I couldn’t fathom why. She was expecting Bones, one pays extra for Lamb on-the-bone at Lunchtime.
This is lovely – was today’s canon. Mother was content, this is why we were here.
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Two Large Chapattis were presented, one would have been enough. Piping Hot, Freshly made, these were the Finest Chapattis I have seen in a while, Light and Fluffy. I was paying as much for my Lunch as two Chapattis cost in Aberdeen. I would force myself to eat half of the second rather than have an entire Chapatti go to waste.
Mince (Keema) Curry
I only recall having Keema at The Village as part of the Ramadan Buffet, I doubt if I have ever ordered this as a Main Course. The Portion was not Huge, enough for Lunch, – well judged – would be an apposite description.
With virtually no Masala, this was a welcomed – Dry Curry – as far from – Soup – as Curry can be, yet still suitably – Moist. A Herb was visible in the mix, Methi I hoped, ah yes. Coriander Stems were also visible, this was a – Very Tasty – Keema. I would certainly have this again, the Chapattis being a major feature.
The Bill
£12.80. Simples.
The Aftermath
Mr. Baig spotted us and came over to greet.
How are things? – he asked.
I related my trip to München over New Year and my frustartion that Indian Mango is always closed at this time.
The staff all go back to India for a month.
I speculated that given the student clientele they attract, there is less business over the holiday period. They still make the Best Fish Curry I have encountered – I reminded him. There’s your challenge. Mr. Baig has forgotten he was going to attempt the presentation of a Dry Fish Chettinad-style Curry. So it goes.
The Waiter was eager to ensure we would have our choices, Tender Lamb was not a problem. I liked the given description and so enquired about the Handi (£10.95), a Dish which can through experince, be anything the Chef designs. The Waiter was positive that this would meet my requirements. I thought Marg might go for an Interesting Korma, she had already decided upon the Nashilee (£10.95). A Chapatti (£1.00) for Marg and a Plain Paratha (£2.50) completed the Order. 
Two long tables were set adjacent to where we sat, the corresponding groups arrived and the complex task of taking their Order got underway. This would give me the Opperchancity to see many more Dishes later in our visit. The arrival of our Order was heralded by the Mature Waiter uttering his distinctive mantra:
Marg’s Karahi appeared to be filled with an interesting mix of Meat and Fruit, featuring large pieces of Mango with Tomatoes and a Fresh Coriander Garnish. The Masala was pleasingly Thick and certainly not Excessive. 
A bit chewy, the Lamb – was an early comment. 
Once more the blended Masala was pleasingly – Thick. The Heat of the Karahi was established accidentally, ouch, the contents were also – Hot! The Meat was plentiful, I counted ten Large cut pieces, none were as – chewy – as Marg had implied in the Nashilee. Sadly, it was most evident that Meat and Masala were strangers until moments before presentation; the Meat was giving off no sense of Spice whatsoever. As I ate I waited for the Masala Spice to kick in, this never happened. This Curry was in no way demanding. The Ginger Strips and discrete Larger Pieces of Onion in the Masala offered a slight diversity in Texture. There was an underlying Fruity Flavour giving a slight Sweetness, this was in no way – Strong. 
My choice of venue for the first Glasgow Curry of 2018 cannot be a surprise, however, the choice of Curry-Heute may be. When Hector visits 
Arriving at 14.40, Shahbaz was manning the ship, he talked me through my options. One always hopes that the 
The Vegetable Rice was piled high on the plate. Peas, Cauliflower and Mushrooms featured in this Melange. Tasty in its own right, I reckoned I would manage this, just. 
I made space in the centre of the Rice and started decanting the Lamb and Chickpeas. Sliced Green Chillies were also in the Shorva, this was a significantly different Curry for Hector at 
This was closer to a Northern Quarter (
The Chickpeas were even more numerous than first realised, I had to accept that Part 2 was Chickpea on Vegetable Rice, I had no problems with this, – Large Lentils – is what they looked like. Was I actually having a Daal Gosht variant? I had come in the hope of finding Something Different, mission accomplished.
The Shorva had long been absorbed by the Vegetable Rice, for the endgame I was engaging in effect with a Moist Biryani, Very Pleasant, I knew I would finish this perfect combination, then Naveed sneaked up behind me…
Here I go again, eating to my limit at 
For the first UK Curry of 2018, Hector is in Manchester. Manchester Airport may not be the most gemutlich of departure points, however, the ease of access from Scotland coupled with very attractive ‘plane and train fares make it worthy. The City of Manchester in its own right has featured increasingly in Curry-Heute since my first visit to the Manchester Beer Festival back in 2010.
Marg fancied a Wrap for a change. Peri Peri Chicken (£3.80) was her brave sounding selection. Rio Tropical (£0.90) was Marg’s choice of Drink, as Sparkling Water was not available, Tap Water for Hector.
To Hector, this looked very – peely wally – and nothing like as intense as say Nando’s. 
Three plastic containers were lined up before me, Bread was clearly not present. I had time to take a photo before further engagement.
The Food was visibly – Hot – so Complaint #1 averted. 
I dipped a piece of Paratha into the Delhi Achari Lamb, a Decent Kick and a worthy Level of Seasoning were the first positives of this evening’s visit for Hector. I had to remind myself that – Pickle – was part of this Curry. There was a semblance of Achari, little more initially. Marg amused herself by Dipping in too.
My last Paratha
Here was a Thicker but still Blended Masala. The Spice Level did register, the Seasoning was woefully lacking. An Earthy Flavour at best is all that was attained. 
With all customers served, Our Chap came over to enquire about how I was finding the meal. I had to ask how the Bombay Aloo could be so different from my last visit. He asked when I was last here – 
Hector will be back at 
Last night some of The Company ended up at Cafe Schiller – The Sports’ Bar – next door to Lahori Hajweri (3a Schillerstrasse, München). Had the Curry House still been open Hector would have had his first Curry of 2018 recorded on January 1st, alas, it had to wait a few more hours. Still, I managed some well illuminated exterior photos. 
It looked Wonderful. As suitably Viscous Masala shrouded the pieces of Fish. What Fish? Masala Fish! For once, the Quantity of Rice was Sensible, I decanted all to my plate. Then it was time to take the Fish, six pieces, nowhere near enough. I would happily have paid more for a Larger Portion. 
There was more Masala than Fish, but what a Masala. The Seasoning was way better than that served in the 
The Bill
The Company are in 
For our entertainment this afternoon we were treated to the Musik I associate with being called to prayer. Dirge-like, it did go on a bit. It was a change from the too lively Bollywood stuff that can be annoying. Lahori Hajweri make it clear they are a Pakistani-Indian Restaurant.
Both of Marg’s Starters arrived with Modest Salads. The Pakora was Small, six pieces only. The Green Dip took Marg by surprise. Expecting – Mint – she went for it – Too Spicy! What was presumably – Mango – was much more to Marg’s taste, Sweet. 
Nothing Special – was Marg’s verdict on the Fisch Pakora. 
Who has ever heard of Keema Fish? This Curry resembled the Brains Curry I have been served at the 
The Curry was enjoyable without setting the heather on fire. At least I had found a suitably Dry Curry and avoided the Soupy nonsense that too many venues over here dish out. 
There had to be a photo with Mein Host.
And so to Cafe Piemonte for Kaffee und Kuchen, closed, oops. 
The consensus is that no matter where we go, it has to be via Manchester. An early morning train down from Glasgow for a late afternoon flight meant there was time for Lunch in the Northern Quarter. It’s Saturday, no 
A Chap took away the chopped Green Chillies momentarily, I had to wait for their return, an Opperchancity to pile on more Coriander. I took my seat. Where was Marg? Marg decided the Coffee Shops of Thomas Street would provide her sustenance today, Porridge. 
The Masala soaked into the Rice, now I had Flavoursome Rice and a suitably Dry Curry. The Meat was in double figures, quite a plateful, and the most Tender of Lamb. The Masalas served in the Northern Quarter are all Thin, it is their Desi-style. The Seasoning is all, this Curry had it, dependable. The Chillies upped the Spice Rating, I had taken enough, no need to go overboard here. The Coriander added so much more to what was essentially a very Basic Curry. The plate was cold, so the Curry was going cold long before I finished, annoying. Eat faster – was the conclusion.
There is a saying in Edinburgh- You’ll have had your tea?
Cooking for eight means Frozen Chopped Onions. Four bags were purchased, three would still have been too many. Getting the Onions right is fundamental to any Curry, here Hector cocked up, not that anyone noticed or remarked. Having brought a Bottle of Vegetable Oil to a decent temperature, in went nearly all the Onions, limited by the size of the pot provided. As the Onions melted and cooked, so more and more moisture was released. I should have heated the Onions without the Oil then strained them before adding to the Hot Oil.
One can hardly go wrong in the preparation of this Simple Dish. The outcome was of course – most pleasing. The Naans were Splendid also, I now have the Recipe, and will have a go, one day.
Margie was once again in charge of the Rice. Hector only cooks Basmati in his Microwave Pot in batches, never on a hob, and for Eight?
Eight of us did not finish the first pot on the first sweep, the second pot was brought into play, we did it justice. Meanwhile our Hosts have Fish Curry to serve to all and sundry for the next few days. Does this Fish Curry freeze and return to anything approaching edibility? Time will tell. 
This is the Best Curry I have ever tasted – remarked Margie. Perhaps this was in part being able to host a Dinner Party and not having to cook?
Dr. Alasdair placed it in his top ten, ever, generous.
Blue Moon (11 Holburn St, Aberdeen AB10 6BS) and nearby Cinnamon were visited by Marg and Hector in our early years together dating back to a previous century. That we have not rushed back to either may well be ominous. For years the 
The disappearance of The Waiter into the kitchen gave me ample Opperchancity to grab some photos. That I was here to hopefully enjoy my Curry as well as review it did become obvious when both Camera and LG were put into action on the arrival of the meal. 
Red Curry is not Natural. 
The Masala was decidedly Minimal, a plus. What little there was had been blended. The Seasoning was well below what I look for, the Spice Level not remarkable until I bit into one of the handful of Whole Green Chillies which were mixed through the Meat and Masala. The Chillies most certainly added some – Bite – to this Curry. 
Entering at 20.00, two tables were occupied. Presumably the rest of the population was at home having leftover Turkey this evening. I half recognised the sole Waiter, Tony. By the time the camera had been put to good use he had recognised me.
Tony was back, I asked for more time, I was determined to have something different from my normal Handi/Bhuna here. He made suggestions including the 
I decided to go back to basics: Hot Madras (£11.99) with a – Three Chilli – rating, and sod the Coconut, it was surely worth a try? A Paratha (£3.99) completed the Order. 
The Order arrived, the Hot Madras served in a Karahi-like metal bowl, Marg’s Kanchi Lamb Curry in a soup plate. Why serve a Curry in this manner when the Rice is included? One then has to pour Rice on top of the Curry, not the traditional opposite. The Rice was the standard 
Marg examined her Curry, Meat, very light coloured Meat, in a Soupy Masala. This was not Lamb. Tony was summoned. The Chicken Curry was taken away. We were puzzled as to how a Curry with Lamb in its name could turn into a Chicken Curry. This left the Rice, some of which I was hoping to have. Depending on how long it would take to serve up the Kanchi Lamb Curry would determine if the temperature of the Rice would still be acceptable. This matter was resolved when Tony took the Rice away moments later. 
This left Hector with a Paratha, and what a Paratha. At 
The appearance was very Traditional, Meat served in a Blended Masala, no Vegetables. I had considered ordering a Vegetable Side. The Masala was far from Shorva, a reasonable level of Viscosity had been achieved. I counted nine pieces of Meat, one was more significantly more chewy than the rest. The Lamb pieces were a decent size, there was enough Meat. It became apparent that without Rice, the Paratha would not last, not helped by Marg snaffling a bit. 
The Flavour was Outstanding! Here was the Classic – South Indian – Smoky Taste, a feature of quite a few Dishes at 
Tamil Nadu – it says in the description. One cannot get further South in 
A lovely rich flavour – was the verdict. Marg could not finish her Curry, the hunger sated, three small-cut pieces of Meat came my way with a little Masala. The final grains of Rice were decanted. This Curry had an Earthy Flavour, something quite different from the Mainstream. A South Indian Curry without the Smokey Flavour, and once more, the Coconut was not obtrusive. 
I had taken a photo, it is rare that we both leave shiny plates.