Yesterday, a certain Social Medium flagged that Dan from Colorado Springs was in Glasgow. Dan, was our Tour Guide back in 2009 when Hector, Marg and Steve took a posse of Lomond School pupils to the USA: Las Vegas, Mt. Zion, Bryce Canyon, Glen Canyon, Boulder Canyon and Grand Canyon. We have communicated periodically since then, Dan has fond memories of our Trip, and still has a high regard for the pupils and their exemplary behaviour throughout. I knew that one day our paths would cross again, Curry-Heute was arranged.
Our noon rendezvous was pre-empted by a chance meeting at Glasgow Central Station. We headed across the River Clyde, Hector this time showing the sights. It is about time there was serious Urban Redevelopment in this part of town. The objective was The Village Curry House (119 West St., Tradeston, Glasgow G5 8BA), where else would one take a Chap for his first experience of Punjabi Cuisine in Glasgow?
The Lunch Area was almost fully occupied as we entered at Noon, a table was selected, the Lunchtime Menu perused then dismissed, let’s be a la carte.
Dan had never seen a Menu like this, what to have? Had Hector not been overindulging on Curry in the past few days, then Lamb Lahori Kirahi (£7.95) would have been the choice. Dan accepted that he should try this. A Garlic and Coriander Naan (£2.95) was the recommended accompaniment.
For Hector, it had to be The Village Signature Dish, the Curry I was hooked on for years – Lamb Desi Kourma (£7.95). This Curry, as those who have read these pages before know, is far removed from the Dry-Thick Masalas I have come to love more since the inception of this Blog. This – Desi Kourma – bears little resemblance to – Korma – no Coconut or Cream is harmed in its preparation. Mushroom Rice (£2.50) was deemed to be the best accompaniment. Whatever happened to The Village Mixed Vegetable Rice from the Cafe days? Pukka as The Village has become since the move into the new premises, one has to admit, the prices remain very attractive.
The Lunchtime Doris came over to take our order, it was 12.15, a vibration in my pocket meant I had to stall her. A few minutes later, in walked Steve. I had managed not to spill the beans, this was a complete surprise to Dan who assumed that Steve and Marg would be at work. Isn’t everyone – Retired?
Steve studied the Menu then chose the same as Dan. The Order was given, tap water would suffice, let our American Friend appreciate the output from Loch Katrine. A second jug was procured at the third attempt.
Lamb Desi Kourma
The Colour of this Dish has varied through the years from Light to the Dark, Rich Brown which was presented today. The Masala was the Standard Blended Indian Masala in appearance, and thankfully this was in no way excessive; here was a decent balance of Meat and Masala. The Tender Lamb had been counted carefully, the Standard Eight. Had this been dinner I could have gone for the Half Kilo, had we ordered from the Lunchtime Menu, there would have been appreciably less. Most of the Mushroom Rice was decanted, a bit more than I knew I could manage. Why decant? The dinner plate was larger.
Lunchtime Doris had asked if any of us required – Spicy? The Spice Level as given is quite sufficient, no need to be a hero, and the Flavour could be compromised. The Seasoning was there, it could be this very Curry which set the Seasoning Level I crave. It does not taste – Salty – by any means, though without this Level of Seasoning, the Desi Kourma would be – Bland. The hoped-for Citrus came through, this took me back some ten years, way before the days of Curry-Heute when I was a virtual resident at The Village. Green Cardamom, Cloves and Black Peppercorns were all picked out as – Alien Solids, each adding to the complexity of Flavour. This is still a Wonderful Curry!
My only criticism was the temperature of the Mushroom Rice. It was – Warm – rather than – Hot.
I have noted how I tend to avoid The Village for months, then visit in clusters. It is three weeks to Ramadan, for Hector this means – The Village Buffet. The sunset will be @21.45 at the start of Ramadan, getting later still each day thereafter. The place will be stowed.
Lamb Lahori Kirahi
A Darker Brown, a much Richer Masala compared to the Desi Kourma, this is the other standout Curry at The Village, though I must re-familiarise myself with their – Handi.
The Naans arrived in one basket, both folded. The splendour of the Coriander Topping was never revealed to the camera. Sharing one Naan would have been sufficient.
Dan was warned that he would be expected to give a quote at the end. As he ate his first ever Punjabi Curry I noted a few comments.
This is a lot of food.
He studied the Masala and remarked on the depth of flavour from the Spices. Steve led the way:
The meat was tender, the sauce had a slight kick with lots of flavour bursting through, quite tomatoey.
Dan – The Tour Man:
This is a first for me. A tremendous dish, tender lamb cooked to perfection. I don’t know what the Spices were, but I would look for this and see if I can find it back in the States.
The Bread complemented the dish well.
Mr. Baig, Mein Host, appeared at the till opposite from where we were sitting. He acknowledged me and spotted I had someone new in The Company.
This man has come all the way from Colorado to dine at The Village. – (OK, an exaggeration)
Introductions were made, the inevitable photo captured. A Perfect Lunch.
The Bill
£32.25. ($41.60) For three Diners… Excellent value. I suspect Dan was surprised.
The Aftermath
We had time for one Ale before Dan’s – Tour Guests – had to be met. Dan is off to Islay tomorrow then on to Skye and Speyside, escorting a group of Fellow Americans on a tour of Distilleries.
Passing the Karahi Palace I related how I had walked past it for years, for ambience, The Village wins.
The Laurieston, a recent Glasgow Pub of the Year, is a Bar which again a stranger to Glasgow would pass by.
Let’s step back some sixty years in time…
I witnessed Mr. Clancy escort two Chaps who were – Foo already – to – The Lounge. They were out in the street before they knew what had happened, amazing skill.
Two stops on the Subway to Buchanan St., another first for Dan. Hopefully it will not be another eight years before we see him again.
Two warm plates were placed before us. The warm plates perked Mother up, her meals can be ruined before they start when cold plates are presented.
The Meat Quantity was not Huge, just as well, this was Lunch. The Lamb was Succulent, and having spent time soaked in the near-Shorva, gave off more Flavour. The Masala was Well-seasoned, the Spice Level not demanding. The Chapatti was of average size, a bit thicker than the norm. The Chapatti was used to scoop up the leftover Shorva/Masala, Tasty. There was an overall – Earthy Flavour – very pleasant indeed. This Curry could never be put in the – Wow – category, but was certainly a worthy – Hector Curry – hence my return to 
Lamb Curry
This Curry had a Traditional, Blended Masala. The Onion and Tomato base was most evident here. The Reddish hue made this Masala appear richer than the Aloo Gosht. When it came time for a Soupçon to come in my direction, I had to marvel at the Richness of Flavour, a slight Tanginess was present. The Lamb here was even Softer than the Aloo Gosht and again was giving off flavour having had time to absorb the Spices. 
I had to ask Ahmed about the difference in the two Dishes. The Aloo Gosht was – Desi, I shall partly quote Ahmed for his description of the Lamb Curry.
April 30, Hector’s Birthday, Marg was set to treat me to Lunch before meeting – The Company – at the Allison Arms at 16.00. Only – The Best – would do, Shkoor – Mein Host – at Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP) was contacted whilst Hector was in 
Arriving at 14.00, Omar greeted us as we entered, he would be taking care of us this afternoon. Anticipating Poppadoms, I asked that only one be presented. The Bountiful Salad, Dips and Spiced Onions would be quite sufficient for Hector, Marg still enjoys Poppadoms. The Black Olives and chopped Green Chillies made the Salad – Special. How many customers per day receive this?
Chef Arshad emerged from the kitchen.
Marg’s Portion came first, this was appreciably larger than a – Normal Portion. It had been agreed that I would be having a – Hector Portion – what came was more than one person could ever eat. Ten Lamb Chops and pieces of Leg of Lamb shrouded in the Classic, Herb Rich, 
We’re not finished. The Man with No Name brought a Soupçon of Palak, it was only after the Ritual Photos that I spotted the bowl of Vegetable Curry. 
Two Chapattis completed the Feast. No Rice, one would be bagged up too soon, concentrate on what is important.
The Lamb Chops were tackled first. These were Tender Lamb, not Tandoori. With a suitable firmness, delightful to chew, the sheer number made Hector feel like a king. Strips of Chapatti were used to scoop the Methi-rich Masala. The distinctive 
How they get so much Flavour into a Vegetable Curry still mystifies. Potatoes, Carrots and Peas topped with Fresh Coriander, the Masala suitably Minimal, a Special Treat when available. I have been previously told that at 
Across the table, Marg also had more Curry than she could ever eat at one sitting. Normally I would have tried the Boneless Goshat Karahi for comparison purposes, not today. 
Mr. Anwar Sr. came over to chat. The Kashmiri Tea arrived, Piping Hot and Pink, two Cups. Mein Host Sr. sat with us. That we were here for a Birthday Lunch was mentioned, oops. Age and the counting of years formed the initial part of our discussion. Then Marg was in full flow. 
We thought we had finished, alas, a Portion of Semolina arrived. Shkoor, Dear Chap, Hector finally had Dessert at 
Across the River Leven from the town centre of Dumbarton lies the newest Curry House in the former capital of Strathclyde. There is still no sign of Haveli at Dumbarton Central Station ever opening. The Dining Room @ No 10 (10 W Bridgend, Dumbarton G82 4AB) has been opened for one year. It took until a few weeks ago for Hector to become aware of its existence, however, the changing politics of Real Ale is bringing – The Company – to Dumbarton with a greater regularity. If the The Dining Room opened mid afternoon, Hector would have been here before now. It is understood there is a Saturday lunchtime session, tempting.
Hot plates heralded the arrival of our food. Two metal pots of Curry with Thick Masala were presented, one – Soup. The Rice was served in the same pots which means there was typically more than enough to share. The Paratha arrived last, served quartered. This was an immediate disappointment for Hector who likes his Bread served whole. The Paratha was thin, flat, not the Layered and Flaky I seek. The size, however, was manageable, for once I ate it all.
The Thick, Tomato-rich, perhaps – too Red – Masala did impress. This was a large portion of Curry, the vapour rising confirmed this was – Hot – in terms of Temperature. My meals in 
The Spice Level was as promised but not that it could not be handled. Sadly, the Spice Level was such, the Flavour was compromised. I had hoped for a new blast of – Desi – something to give the – Wow. This did not happen. There was nothing to complain about, this Curry simply lacked that which would have made it distinctive. Some Methi please?
The pot was not filled to the brim as the others were. Wet and Creamy – was my observation, a fine example of the Curry I avoid, however, this was not my choice.
The Masala was as Thick and Dry in appearance as my Lamb Desi, perhaps even more so. The brown Masala looked much more appealing. The presence of 
Hector had already seen a photo of the Panjabi Lamb Masala (€9.95) online. The Opperchancity of a Thick and Minimal Masala had to be experienced. Punjabi Cuisine in Riga! Jeera Mattar Rice (€3.75) would accompany. The Waiter asked me to nominate the Spice Level. Medium here is – Spicy – I was informed. We agreed on – Medium Plus. A Large Bottle of Sparkling Water to share, completed the Order.
The Menu impressed, well the Curry section, I did not even bother looking at the Eastern Alternatives. Rogan Josh, Keema Mattar Aloo, Machi Masala and Chukandar (Beetroot) were available. 
As with yesterday at 
Indian Raja (Skarnu street 7, Riga, Latvia) appears to be one of only two Curry Houses in the Old City, there are more to the north. The Waitress offered us a choice of tables, we took one with the best view. The Menus were brought, there was an instant feel of Authenticity.
Zivs (Fish) Bhuna (€14.50) stood out from the Menu. The promise of Fish and Vegetables, potentially a Hector Curry. Neil too went for Fish, Salmon Curry (€14.50), this had no mention of Vegetables. 
Steve normally goes for Lamb Madras, however, the mention of Coconut was somewhat off-putting, Cream too. Rara Gosht (€14.50) was Steve’s choice. The accompaniments were Yellow Rice (€3.00) for Hector, and a Garlic Naan (€2.50) each for Neil and Steve. 
A wall separated us from the main dining area, it was difficult therefore to judge the size of the premises. This was very much a – Restaurant – and therefore very different in ambience from the venues I have visited in the past week.
The Garlic Naans were presented halved in a basket, grains of Garlic were visible. Neither Neil or Steve made a comment on the Quality, presumably fine. The Rice Portion was enough for two. Once again a case of 
Green Beans and Carrots accompanied what was a decent Portion of Fish. Was this Salmon too? Whatever, the Masala Fish maintained its integrity and gave off Great Flavour. The Masala was reasonably Thick and in no way Excessive. This had the makings of a Very Good Curry.
My only criticism was the temperature. Having enjoyed a Steaming Hot 
The Rara Gosht appeared to be a Keema Curry with pieces of Lamb mixed through, nothing wrong with this whatsoever. The presence of – Cloves – was remarked upon. Steve went on to compare the Overall Flavour of his Rara Gosht to the Curry Cafes on Glasgow’s Southside, this was quite an accolade. Another happy customer.
The Masala was definitely not as thick as the Bhuna, as one would expect. Neil enjoyed his Fish, though the Quantity beat him. 
The Easter Vacation and the two day stint at the Paisley Beer Festival means that Hector has not had Glasgow Curry for some time. Four weeks have passed since I last enjoyed one of my most Favourite Dishes. It was 16.00 when I entered the 
Topped with Fresh Coriander, Ginger Strips and Sliced Large Green Chillies, this was a most magnificent sight. The Lamb on-the-bone protruded through the mass of Vegetables, somewhere below was the Most Minimal of Masalas. How different was this from that served at Raja Tandoori (Paisley) earlier this week?
The Lamb was a mixture of Chops and Ribs, far too hot to tackle. Scooping some of the Tomato-rich Masala from the base of the Karahi, I knew I was in for another Treat. The Methi was there, the Flavours so Intense. Rashid had worked his Magic.
The Bill
Day two of the Paisley Beer Festival, Hector has been on duty since before 14.00, at 18.30 it was time for a break. As decided 
The Curry came as quick as 
The Masala was once again in the style which has to be regarded as – Soup – this was Indian Curry. I felt there was less Meat in today’s portion, else I was hungrier and wolfed down the Lamb in record time. In terms of overall enjoyment, this was a much Better Curry than I was served 
Mein Host came through to chat as I finished my meal. The problem of maintaining the consistency of Curry was discussed. He works hard at ensuring that what is served at Raja Tandoori is the same every day. Respect to a man who has been in business this long.
Mein Host was persuaded to pose for a photo, he insisted his Lady join him. Thank you.
Raja Tandoori (57 Old Sneddon St, Paisley PA3 2AN) is the oldest Curry House in Paisley. Whenever its name is mentioned there is always a reaction; some love it, some clearly do not. Hector is working this evening and all day tomorrow at the Paisley Beer Festival, there was a short break for Curry. Raja Tandoori is the nearest Curry House to the Paisley Town Hall, time was limited, there was no point travelling further to a supposedly grander source of Curry. 
One wonders how the Menu has changed, if at all, since the inception of Raja Tandoori, there was a Chicken Desi and all the Classics. The section labelled – Hot – became the focus of my attention. Capsicum featured in quite a few of the Dishes that tempted, whether this was in the Masala, or added at the point of serving would remain unknown. I described my requirements, Mein Host pointed to South Indian Garlic Chilli (£8.50) which would include Rice, Lamb of course. 
The Blended Masala was abundant, this was a Curry that needed Rice, not Bread. The Tender Lamb was cut small and was well into double figures, a decent portion. The first intake took me by surprise, Garlic! However, this was not the Wonderful Garlic-laden Bhuna so memorably served at – India Gate – back in the day. This was Garlic Paste, stirred in, and not cooked. Occasionally one encounters this on top of a Garlic Naan, it is rare to taste a Curry this – Raw. The Spice Level was adequate, the Seasoning most certainly – under. 
One could be hyper-critical, but who is The Hector to criticise such a well established venue? Once the palate had adjusted, the eating was Pleasant. Towards the end it did feel a bit monotonous, all one Flavour, lacking in Complexity. I had already decided that I would be coming back tomorrow. If this is how they prepare the South Indian Garlic Chilli, then the Achari must be worth investigating.
London, 
The Signature Dish – Lamb Handi on-the-bone – was not available as the required notice had not been given. Sarina offered us two different Meat Curry Dishes to share, Marg opted for Chicken Pasanda when Sarina listed what else was on offer. I asked if a Paratha was possible, it was, four Chapattis (50p) would satisfy Ricky and Marg.
A Portion is three, fifty per cent more pleasure than most venues. Dry, Spicy and Earthy, these were Excellent. The Desi Sauce added just that little bit more. Hector was having a Starter, Marg knew the plan was to have Halifax Curry tonight. No comment. She ate her Modest Salad, again served with Desi Sauce.
Hector and Ricky sharing? This would be an historic moment. Sarina brought the Curry, a Meat Masala and a Meat Achari. She was keen to tell us that the Achari had – Fresh Pickle made by her own fair hands. The Breads accompanied, somewhere an order for Rice had been understood, it followed. The white bowls are deceptive, with nearly straight sides, they hold more than one might think. We had enough – to share.
The so distinctive Flavour of Bradford Curry was there. The Herb content, the Seasoning, the Kick, all Perfect. The Lamb was served Larger than it would be in the Bradford City Restaurants, still, this was as Tender as one would wish for. The Minimal Masala, enough to consider it – Curry – was the antithesis of what I had consumed two days previously in 
Appearance wise, it was difficult to tell this apart from the Meat Masala. The telltale Pickle hit home as soon as I started eating this Variant. Clean, Sharp, the Spice Level was even greater.
The Lightness of the Chicken coupled with the Quantity of Herb made this Pasanda look quite appealing, writes the Man who – never – orders a Chicken Curry. Marg placed a Soupçon of her Masala on my plate. Mint. Oh. Not for me, sorry.