Shopping Duty with Mother complete, Hector drove southwards to Shawlands where a new Curry House has opened on Skirving St. Parking was impossible, there was no sign of life in the upstairs venue, Plan B.
Kabana deserves another chance, why should this venue be overshadowed in this Blog by its Manchester namesake? Having found a parking spot on the adjacent block, we entered to find the place being stripped after what must have been a big private function last evening. Hang on, this was the function Suite, had I walked past the Restaurant? If so, their signage has changed, it said – Middle Eastern, not Kabana Restaurant, Plan C.
Kinning Park to West St. via Shields Rd. are we doing a Subway Crawl? The car parked, time to pay. The last 20p kept coming out, fifty minutes was all I could get. We could get Curry in this time, hopefully.
Hector rarely takes the Lunchtime Menu option, typically the Best Dishes are not on offer and the Quantity suffers. Hector has dined at The Village Curry House (119 West St., Tradeston, Glasgow G5 8BA) more than any Glasgow Venue (despite the Curry-Heute count being higher elsewhere). I was hardly going to write them off, though Cur
ryspondent John may have a few things to say later.
Monday, 14.10, around six other Diners were present. We took a table, the Lunchtime Doris was seeing to others. The Lunchtime Menu would be quick, a Smaller Portion would also suit the Mother.
Lamb Curry with Rice (£4.50) for the Mother. Hector took the 95p – Upgrade – for Lamb Bhuna, also with Rice. On-the-bone was also available as an – Upgrade -, I feared the Meat Quantity in this option. The Portion Size has been less of an issue since the new premises opened, I have been very critical in the past.
A distant – ding – summoned another Waitress . She brought two plates of Curry with Rice. The Lamb Curry was Brown, the Lamb Bhuna was Red and had pieces of Tomato added too. The Masalas were otherwise identical in Thickness and Quantity. Why was this a – Bhuna?
The Meat was counted quickly, Four. To be fair, two pieces were decidedly Large and had to be cut in half. Given how late we were eating due to our Tour of the Southside, this suited my purposes. It also meant we would be back in the car before the deadline.
The first sample tasted – Tangy. Achari? This dissipated. The Kick was there, the Seasoning was there. Had I been served this in Europe, songs would be sung. The Rice had the Pale Hue which confirms this was way better than Plain Rice. Mixed with the Masala, the distinctive – Village – taste slowly emerged. I have missed this.
Mother managed to eat all of her Meat and Masala, a first since our regular Curry Lunches began. The Rice Quantity did defeat her, not by much. A Sensible Portion. Mother was Happy.
The Bill
£9.95. Most acceptable. However, as I have written often, I prefer to pay more and eat more. Today, time was at a premium.
The Aftermath
Walking back to the car, I was able to confirm that Punjabi Dhaba on Paisley Rd. has gone, the tenth Southside Curry House to close since the start of Curry-Heute.
The Display Boards have changed, much smaller writing, the Takeaway Menu still suggests 
The Meat was very Light in Colour, was this Chicken thigh or Lamb? My fears were allayed, Tender Lamb, lots of it, thirty plus pieces of Bradford Small Cut Meat, astonishing! The Masala was in the Classic – Minimal – style, as Thick as The Hector desires. With a topping of Fresh Coriander Leaves and Stems, all was set. Anticipation was all, this could be another one of those – Special Moments.
The so called Parathas were as Peely Wally as I have ever seen. Had something been lost in translation? These were little more than Chapatis with Girth. We like this, however, reminds us of Home.
Mags’ Aloo Gosht was very similar to the Lamb Methi, with obvious pieces of Potato. Mags never finishes a Curry on a Saturday Night, this Aloo Gosht was disappearing rapidly. Mags knew what she was having, there was no sense of disappointment, she knows.
Never have I seen so many Large Peas in a Keema Mutter. This was no doubt due to the Presentation, one can see the entire Dish at once when served on a Tawa. The Good Doctor obliged with an – Immortal Memory – once he was finished:
On my visit to 
One of the whiteboards listed – Shami Kebab – (£2.20). Howard was up for this. We amused ourselves by making exaggerated gestures and watching the delay on the security monitor. Two grown men.
Those who had been occupying the large table had gone. Lorraine invited us to move across, more space. Dr. Stan finally arrived, forty five minutes late. Having had Starters, Howard and Hector didn’t care.
The Portions do not look Large, they are deceptive. If it was later in the day I would possibly have suggested three Portions between two. Having had the Shami Kebabs, this Quantity would be perfect.
Hector was trying to analyse how this Outstanding Curry had been created. I could see no sign of Onion Pulp but the telltale Tomato Seeds were highly visible. Cloves stood out from the Mystery Mix of Spice and Herbs but to the benefit of the Overall Flavour, not its detriment. Finely chopped Coriander Stems were also in the Mix, presumably with the Fresh Leaves.
On-the-bone meant the Meat had to be eaten – properly – the Substantial Chapattis being put to good use. Tender although Mutton, cooked with care, one could taste the distinct – Lamb. I could have sat here and gorged. One day I probably will.
The three Chaps and the two Ladies exchanged – Hugs. You don’t get this in other Curry Houses!
Sarina’s
Mein Host – The Original Mein Host – was in his spot behind the counter, hands were shaken. No sign of Ali or Khalid. A Young Waiter attempted to bring me Poppadoms and Dips, I waved these away. Mein Host came over to serve me himself, a first. He immediately instructed another Young Waiter to bring me Poppadoms and Dips. Eventually I accepted the Raita only.
The Curry was Boneless, one associates the Very Best with on-the-bone. The Masala was Seriously Thick, the Meat was cut Bradford Small and ranged from Tender to Chewy. Oil collected in the crater I had made rather than around the edges of the Karahi. The Spice was Perfect, the Seasoning was a tad below what I hope for. The Masala was more Meat than a Blend of Onion and Tomato. This looked as if it had been scraped off the bottom of the pot. Sadaqat at the 
My final Bradford Curry for the foreseeable, not the – Wonder – I hoped for, still, not too shabby.
The shiny Menu was clearly new. So are the prices and the carpet – the Waiter informed us. Whatever other changes there have been to the Decor, the framed newspaper account of – TV Chef – Rick Stein’s visit was still on display. I have his book, I must attempt a Fish Curry.
Poppadoms (£0.40) were mooted by Howard, Yvonne and Mags. The Pickle Tray would also be ordered (£2.00), two? Mags specifically wanted Spiced Onions. Craig announced he was hungry and would therefore have a Starter. Two Sheesh Kebab (£1.00) would precede his Meat Jalfrezi (£6.50). Despite the Menu clearly stating that three Chapattis would be inclusive in each order, Craig added two Tandoori Roti (£0.50). I would never discover what we were charged for the Poppadoms, Dips and Roti, I simply knew my share would be £7.50.
Six plates of Modest Salad were distributed around the table, Hector passed given we were one short of a party. A pile of five Poppadoms were placed near Howard, Yvonne and Mags with the Pickle Tray. Spiced Onions were there, Mags was still expecting more. The Sheesh Kebabs were in fact Seekh Kebabs. It was just as well Craig had ordered two, they looked a bit lonely on the plate. Jonathan’s Shami Kebab was also singular, but he had a Sheesh Kebab to accompany. 
Everyone was nibbling on something except The Hector who had had a late night Curry at 
One cannot eat the same thing every day. Fish Curry can be hit or miss. In most years I would have had the Fish Karahi down the road at 
Jonathan’s Kofta Karahi looked most appealing, which reminds me that I have not had this for some time. The Meatballs were Large, the Masala was probably the same as I received. Jonathan too remarked upon the Sweetness of his choice.
Nobody had specified a Spice Level at the time of ordering, so presumably all Dishes were served at the Karachi Medium. With seven diners this was an Opperchancity to compare people’s Spice Tolerance. Simon found his Meat Potato to be a bit more than he is used to, but was very positive about the Meat content.
Craig prefers his Spice to be non-existent, however, it was not the Spice Level that was the focus of attention, but the two large Roti. These were relatively huge when compared to the Chapattis and most certainly had Girth. Bradford Chapattis do not compete with Glasgow’s 
Yvonne was most impressed with the Prawn content of her Dish. She assures me that three or four is all one normally receives, seven King Prawns lay before her.
Finally, Mags’ Koftas were on a par with Jonathan’s Karahi. I have eaten Kofta Palak at Karachi in the company of Marg and Ricky back in October 2010. This in fact was the 
Back out into the gale. It was time to head to
Sheesh Mahal
Lamb Chops Tikka Balti, the Cheat’s Curry because one has to accept that it isn’t. The Chops have to be cooked in the Tandoor, and meet the Masala just before serving. However, this is often how the Mainstream operate with their – Three Pot System.
The count of – four chops – was revised upwards to five, a Decent Portion, but not the – fifteen – once served to Hector at Glasgow’s 
For the second time today, I nearly did in all three Chapattis. Small and Thin, this was not a challenge.
I wasn’t leaving without saying goodnight to Sadqat. Yes, he was subdued. The night shifts taking their toll? I first met him when he managed the day shift.
Four nights in Bradford, just how much Curry will Hector consume? It all starts here. Howard, Mags and Hector departed from Glasgow on the 08.40 but arrived in Bradford by different routes and at different times. Only Mags would join Hector for the first Curry of the Trip at the 
Taj, Mein Hosts at the 
With only two other diners present downstairs and a family upstairs, Chef was able to produce our meals with minimal distraction.
Aloo Gosht, probably not on the Menu, but Mags’ Staple Curry, her third in five days. This would be the second one she finished. Served Boneless, it had the Classic Bradford Herb-rich Masala. Too busy eating my own, I only have Mags word for how well this suited her. The Spice Level was exactly to her taste: Chef must have been psychic.
Is this any good? I asked Taj as I completed my Photographic Ritual. He shook his head. I must introduce him to the term – Usual Rubbish.
With the Oil collecting at the base of the Karahi, this Lamb Desi looked so appetising. There was no Dry Methi on top, just Fresh Coriander, unless of course the Methi was Fresh too and mixed in. The full Bradford Curry blast of Flavour hit instantly. Twenty plus years of Bradford Curry eating, it is so Distinctive. One can easily tell Bradford Curry from Glasgow and Manchester, the herb content is the key. Far from being Saag/Palak, the Thickness of the Masala has set the Standard. It is from here that all comparisons are made.
The clear blue skies have given way to the approach of Storm Doris, did we have Storm Bert? Ricky, The Man from Bradford, was persuaded to invest in a taxi rather than a late night bus to take himself and Dr. Stan back to his Suburban Domicile. This meant the three of us could enjoy Bradford Curry, for Hector, the second time today. And so it shall continue, Fish and Vegetables may eventually have to give relief from Lamb.
The Young Maitre D was sitting beside the counter, he stood in recognition of those who were entering. Ali, one of the two long established Waiters came bounding from the rear of the Restaurant. He summoned his colleague – Khalid. They were happy to see us/me.
We chose a table which left Dr. Stan blocking the passage, and so moved further in. The Menu has not changed in years, still the same A3 laminate. This means the prices have not changed either.
Poppadoms and Dips were placed on the table, not much of this was eaten. I have reached the stage of taking them or leaving them, but most certainly, never paying for them.
They ordered Balti, they were severed Balti. Neither Dr. Stan or Ricky approved of the Bucket in which their choices were presented, more-so when I was served the most massive looking Karahi for one ever. It was difficult to tell the respective quantities, again, I was certain I had the Largest Portion. The Lamb Desi was on-the-bone and looked Magnificent.
Dr. Stan ate his Keema Chana Potato Balti in near silence. The customary – Mmmm – was anticipated, not this evening.
The Lamb and Spinach Balti was strewn with the Dreaded Capsicum. Ricky was not bothered.
The Meat count was fifteen pieces or more. The Tender Lamb is cut smaller in Bradford than around the UK, still, this was a mass of Meat and on-the-bone. One Large Green Chilli sat atop the Thick Masala, eaten in two halves when a little extra Kick was required. Chopped Green Chillies were mixed through the Masala, the Spice Level was right up there but still within acceptable parameters. A bit more Seasoning and Hector would have been in raptures. Still, it was good to be back.
The Bill
£27.50. This included a charge of £1.50 for Poppadoms and Dips. Ali was called over and this was removed.
Two sets of Dips had been placed on the tables when Jonathan declared the number of would-be diners. Two Poppadoms were given to Marg, she took one, the other was shared around the table. The Spiced Onion had become the focus of attention, brown! No 
The Handi Gosht was first to be presented. Placed on the table between Hector and Clive, this immediately impressed. Real Value, a mass of Tender Lamb on-the-bone with Delicious looking Ghee.
The Naans and Parathas arrived in good time, the Chapatti and Rotis would take a while after the arrival of all the Mains. There was no sign of the Masala Fish. Quickest to cook, it had been left to the end. It took a while, eventually we were all engaged.
The Handi Gosht as served at 
No sooner had Hector and Clive started eating, when Howard remarked upon his Fish Karahi. Bland! Under-spiced, under-seasoned – he added. The Fish had been cut – Small. The Melange of Fish and Masala looked as one might expect. A Soupçon came my way. The distinctive Flavour of Fish Curry was there, Pleasant – I thought, but far from – Challenging. Better this than the aforementioned 
On Howard’s left was Tracey. Her – Phool Gobi Gosht – was rich in Lamb on-the-bone and Cauliflower. Another Dish I intended to get around too, I was pleased that a review and photo of this can also be added to the Curry-Heute repertoire. A Soupçon of Cauliflower came across the table. The freshness impressed as did the fact that the Masala tasted totally different from that in the Handi. Tracey was quite certain about her Curry:
Marg summoned the Raita to pour beside the Fish then questioned the need for the Chapatti. The Portion was one and a half fishes, more than adequate. Of the Fish – moist and succulent – were her chosen words.
Mags remarked immediately on the Portion Size of her Aloo Gosht. 
The Keema Peas Karahi had the anticipated Minimal to none-at-all Masala as one demands. I did not hear any mention of Methi, Coriander was in the mix, I believe.
The monthly trip to the Staggs in Musselburgh always concludes with Glasgow Curry. This evening, Hector was accompanied by Mags, Martin and Guest of Honour – Lord Clive of 
Mags would stick to here Favourite Curry served anywhere – Aloo Gosht (£6.00).
Four hot plates preceded the arrival of the Modest Salad. Sometimes the Salad is ignored, not this evening. The Chilli Dip was an instant hit, Mags and Clive were in raptures. The sauce is bloody marvellous – exclaimed Clive. Hector would wait for The Chops before getting stuck in to the Chilli Dip and Raita. The Chops took quite a while, eventually a plateful of Piled High Chops was placed centre table.
The Charcoal-coloured bones looked very appealing, these Chops had been well fired. The Interior was still Light, they had been cooked, I would have given them another few minutes – Charred Meat – being my preference. Still, the Chops, Chilli Dip and Raita worked well.
Three Diners gorged on Meat and Bones, Martin focused his gaze elsewhere. This could have been a visual spectacle had we all taken part, not a moment to be on the outside looking in.
The Chapattis arrived halved and in stages, enough initially to get us going. 
Karahi Gosht at 
On first appearances, tonight there was a lot of bone. The Masala had to be tackled first. I have often described my preferred Masala as – Thick-Dry-Minimal. Tonight Chef had re-defined this. This was probably the Thickest Masala-mash ever served to Hector. Tomato-rich, this Masala was Lighter in colour, more Yoghurt would be a likely explanation. I would still have welcomed – more Methi and more Seasoning – still, this was Superb. Then there was the Meat!
Meanwhile, served in a white bowl to differentiate – Curry – from – Karahi -, Mags’ Aloo Gosht was served on-the-bone as all Lamb Specials are at