A Monday Curry, Curry Cottage (91 Cambridge Street, Glasgow G3 6RU) is always a reliable venue to visit, being open all afternoon. Two tables were occupied when I arrived at 14.00. At the window, three ladies were out for Curry and a long catch-up. Pratap, Mein Host, greeted from behind the counter.
The seats have been reconfigured since my last visit, a seasonal menu was also in place. Goat Meat (£14.95) served on-the-bone is why I was here, this was conspicuous by its absence.
No Goat?
I was assured it will return in January. This aside, I didn’t see anything different from the usual menu. The – Daily Specials – featured Lamb Chops with Roast Aubergine (£16.00). Whether this was actually a Curry had to be verified.
I asked if the Lamb Chops came with Masala. This was verified. Just in case, I enquired what was in the Vegetable Rice (£5.00). Peas, Green Beans and Sweetcorn – was the welcomed reply. A 330ml bottle of Sparkling Water (£2.50) completed the Order.
I read recently that the works on Cambridge Street had been completed. Not so, the mess remains as is the case in a fair part on Sauchiehall Street. The stretch immediately outside Curry Cottage has been completed but is not yet open.
Curry Cottage was not the intended venue this afternoon. Glassy Central has moved to Cambuslang, Green Gates has taken over having opened another branch in the basement premises.
Hector is particularly keen to visit Green Gates. This afternoon, Green Gates subsequently confirmed they only open for lunch on Friday and Saturday. When the new Yoker-Renfrew bridge opens, crossing the river to their Renfrew branch will be a priority.
I had recorded a gap of fifteen minutes since placing the Order, respectable, who wants a rushed job? Pratap appeared with a bowl of Soup – from the Chef.
Chicken Vegetable Soup
Behold a Hot and Spicy Shorva with pieces of Chicken, Sweetcorn, and Carrot. Whilst there was a hint of the gelatinous texture one finds in Hot & Sour Soup, the cornflour here had not been overdone. The Flavours were decidedly Indian Spice.
Much appreciated, and it gets the Soup at Curry Cottage into these pages, there was a further wait for the main event.
The Vegetable Rice was as described. What seemed like a sensible portion would become more than I could manage given the quantity of what accompanied.
There was a distinctive Flavour from the Rice, ironically after the Soup, this was from the east, i.e. beyond the Indian subcontinent.
*
Lamb Chops Masala
This was a work of art. Ginger Strips, Coriander and Onion topped a pyramid of Lamb Chops shrouded in the thickest of Masalas. Three, large, thick, chunky Chops. Only three, but these were complemented by a further three large pieces of boneless Lamb. This was quite a portion.
With the Meat and Masala arranged over the Vegetable Rice, it became a matter of how to eat this. Maybe a Chapatti would have been a better accompaniment. It did seem a bit strange approaching Chops with Rice. With the added Vegetables there was a lot going on here.
The Seasoning in the Masala stood out. Correspondingly, the full Flavours of the Masala were revealed. Intense west Asian Spice here, meeting the eastern Flavoured Rice, a new experience.
With no sign of charring, the Chops may not have been grilled but cooked in the Masala. Succulent, again full of Spice and Meatiness, the big Lamb blast too. This was finger eating, the boneless pieces were therefore eaten along traditional lines with the Rice and Masala, and a fork.
No Aubergine, unless it had been cooked into the Masala and blended. I asked Pratap, he confirmed I had Lamb Chops Masala (£16.00), not on the menu.
There was a sense of smokiness, a tanginess also taking me towards a hint of Achari, and another familiar and distinctive Flavour in the background – that of Cabbage. This I have sensed before on these premises, the second visit when I had – Lamb Leek Potato. Fortunately this was the least of the three – tastes – I was getting to grips with. So it might have been Leek.
The complexity, the depth of Flavour, the copious Meat, this was certainly a treat, and a marked departure from my usual fayre. Defeat was staring me in the face, accept it honourably, no need for a penalty shoot out, yesterday was enough.
Pratap acknowledged the volume as he came to clear the table, an opperchancity to praise his creation and my unwitting ordering of – east meets west.
The three ladies were still here, their stay prolonged by the offer of Chai.
Their description of the food? V… …. .
I rest my case.
The Bill
£23.50
The Aftermath
I declined the offered sweetie, telling Pratap that I like to sustain the Flavour of my meal for as long as possible. The concealed Cumin Seed saga was related. Today this didn’t happen.
Pratap saw me to the door. He knows I’ll be back.
A trip to Aberdeen in December, ganz normal. However, this year, a bit earlier, and Marg wants me back in January. So it goes.
In a repeat of 
Fortunately, Marg spotted their Bill being paid, they were soon away. Six weans, tomorrow’s family gathering will feature eight toddlers, bring it on. A grumpy old man – is how Marg describes me. I used to get paid to tolerate kids, now I’m not. In passing, I’ll drop in that a former pupil is now the Chairman at Ibrox. 
Curry, despite the attractive range of Desi Dishes on offer, the Hector was not missing out on the Fish Karahi (£11.95). There are so few venues across the UK that serve Fish Karahi in what I can call – 
Hot dinner plates were presented, I also noted that the plates on which the food was served were also heated. Crucial in December, and this follows on from comments made in recent outings in Glasgow. 
Topped with Ginger Strips and a modest sprinkling of Coriander, the Masala was Thick, Minimal, classic Punjabi Karahi. The only trace of Oil would be found at the base of the handi. There was a sufficiency of White Fish which had retained its integrity. However, the Hector would soon flake this to transform the Curry into something more similar to that served at 
The Texture of the Fish was spot on, no rubbery nonsense here. The Spice Level was well pitched, enough to make its presence known, never a challenge. No Green Chillies added. That this was a Fish Curry was not in doubt, too often I have to report otherwise. The Seasoning could have been braver. More would have put this Curry into the stratosphere, today, I settled for the troposphere. A damn fine Fish Karahi, every morsel of Curry and Rice was consumed. 
Identical Toppings, spot the Sucky Bone. The Masala looked wonderful, again Thick and not excessive. A Soupçon of Lamb crossed the table. Tender Meat, but without the Masala, dry. Come on, Hector, Dry Curry is what these pages celebrate. 
With the full handi and no Bones, there could well have been even more eating here. As I got to taste neither, I cannot comment on any difference between the Masala here and above. Still, with the quantity of solids protruding, the ratio Meat to Masala appeared to be fitting for a – Bhuna. Meat & Mushroom Vindaloo – Hector’s #1 Curry in the 1970s. Euan’s combination today was not far away from this. 
I was not sure what to select, given 
Somehow, three months have passed since Hector had Desi Lamb (£12.95) served on-the-bone at 
There was no sign of Vini, Mein Host, today, instead, a young waitress would take of us. Our usual corner table was selected. The offer of switching on the fan heater was gratefully accepted, a cold room, and as Marg observed, not helped by the large window behind me. 
Glasses of tap water were arranged whilst we studied the 
It was the equivalent Starter, served many years ago across the road at 
A Soupçon crossed the table. The potent combination of Fish and Citrus impressed, very tasty. The quantity was pitiful. I showed Marg a 
Decided to try this instead of Fish Pakora. A good sized (eh?) haddock arrived wrapped in foil and full of spices. I scraped it onto my plate and enjoyed the fish with my side salad of small tomatoes, onion, cucumber and 
Topped with Ginger Strips and whole Green Chillies cut lengthways, the rich, dark brown, blended Masala looked stunning. The viscosity impressed. Curry, not Karahi, there was still a strong resemblance to what is served as – Karahi – at the wonderful
The Seasoning was perfection, consequently, the complexity of the Flavours was revealed. The Spice Level was no more than – medium – but on taking in a Chilli, this rang a bell or two. The waitress came over to enquire if the Spice Level suited. 
As with 
Despite being December 2
Instead, Marg and Hector took their £Curry to New Cafe Reeshah (455 Shields Road, Pollokshields, Glasgow G41 1NP) for a 13.30 Lamb Lahori Karahi (£13.00) – large. There was a phone-call at noon, firstly to verify they were open, as if, but more importantly, to guarantee the availability of the truly outstanding Desi Karahi served on-the-bone. 
Both Breads were served whole. Pleasing, a standard that Curry-Heute is trying to establish. It’s so much more satisfying tearing one’s own Bread apart. The Wholemeal Chapatti was huge, and just how Marg likes them. The Naan had a massive blister, was therefore well risen, light and fluffy. An excellent Naan. 
The Meat count reached double figures, I suspect the portion may have been somewhere between standard and large. We both had a Sucky Bone, always a treat and the sign of quality Meat. Such simple things can makes one’s day. 
Peppery – was Marg’s immediate reaction. This is what she particularly likes, not a huge Chilli hit. Hence, her usual declaration, for once, was not apposite. 
A good helping of tender meat both on and off the bone. Easy to eat and easy to enjoy. A thin but flavoursome sauce allowed me to justify the wholemeal Chapatti. Overall, a lovely peppery taste with different spices left in the mouth afterwards. A wonderful experience. 
The only negative was the temperature of the room resulting in tepid food by the end of eating. But hey-ho, this is a Takeaway establishment, not a restaurant. It’s a privilege to be permitted to sit here and enjoy the food at source. 
Arshad informed me that they have Nihari available every other day. I was assured the Masala was not too thin. The Hector will have his Nihari, one day. He then pointed to a ready portion of Paya, not for me, nor is Haleem, I informed him. The Aloo Keema on display did look inviting. There may only be a small range of – Desi Curry – containers on display, however, it appears there is always going to be something of interest on offer here. 
Chapatti John declared it was time for another visit to 
John texted to say he would be fifteen minutes late, but did send in his Order, just in case. Mags and Yvonne were punctual, Dr. Stan hobbled in at 17.10. Yvonne was not amused, people turning up late. Yvonne wouldn’t do that. 
Drinks were sorted: Sparkling Water (£3.00) for Hector, a pint of fresh orange (£6.50) for Dr. Stan, a large glass of red wine (£8.95) for John, whilst the ladies would share a bottle of Prosecco (£26.95). 
The Starters virtually wrote themselves: Meat Chops (£8.95) for Mags and Hector, I asked for mine to be – cremated. 
Fortunately, the Starters didn’t take too long. Hafiz made it clear, again, that if we weren’t happy, he would change whatever. He had brought two Dips and the – Special Sauce – a line I heard last month, clearly part of the current script. 
There was a group photo taken once the Starters were assembled. 
Cooked a la Hector, and Marg, lots of Charcoal on the bones and peripheral Meat. The Lamb Chops were still succulent in the centre, so it can be done. The garnish has changed to mostly Onion. With abundant Special Sauce applied, this made things more interesting. A red Chilli Sauce, maybe not that interesting.
Four Chops, five would be better, but then one has to eat a main course afterwards. Suitably Spiced, meaty, as good as they get. One could eat these all day.
Dr. Stan keeps ordering this, value for money this is not, possibly treble what one might pay across the river. 
The portion was huge, for a Starter, but then this is offal. The disproportionate size of the individual pieces was remarked upon. Dog’s liver too, the excess of sugar, and the demise of Scott of the Antarctic et al due to eating too much of it. There’s a story to look up.
Four large strips of white Fish coated in a Spicy batter. Large pieces, one could claim this was the equivalent of eight-plus anywhere else, so not bad a portion. (Yvonne did swap a piece of Pakora for some Liver.)
The Family Naan was the last item to arrive. My second in a month, I’m sure they used to be bigger. The pivotal top hook had torn through the pointy part of the Naan leading to a collapse. With the ice bucket occupying the obvious place on the table for the Naan, there would be lots of leaning across others eye-line. Entschuldigung. 
The Meat was cut 
Topped with more Coriander than the other Dishes served this evening, this was a distinctively Herb-rich Curry. The presentation puts this in the style of how the Hector likes his Methi Gosht: Masala with Spinach, not a mass of Herbs and – where’s the Masala? It’s about time I tried this. As for the Karahi? Consider the above, then add Spinach. It must be good, they keep telling me so.
Consistently brilliant – Chapatti John, who also pointed out – Chapattis as good as you get. 
Another illusion, or was the Meat here larger than in the Karahi? Tomato pulp also appears to be a feature of the slightly more abundant Masala. Still, a 
The number of Prawns was not commented upon, as was the case in 
Maybe Prosecco does not lead to decent photography…
Always on the lookout for new possible – Desi – Curry Houses, even in 
Exiting from Aidenbachstraße U Bahn, it became clear it would have been better if I had taken the rear exit, in the direction of travel. From there, 
As I was shown to a large table in the rear dining room – Fisch Chettinad – was suggested by Mein Host. Despite having had that 
A 0.75l bottle of Sparkling Water (€7.50) completed the Order. 
When the food was brought, in addition to the inclusive Rice, a Tandoori Naan accompanied. 
I could immediately tell that this Curry was from the hand of a Chef who had worked at 
The full on, Smokey Chettinad blast was not there. However, this Curry certainly tasted – South Indian. I picked out Bay Leaves, I did sense the finely chopped Coriander Stems as I ate. Ah, the Mango Gritty Texture! I have missed this. 
In March, there could be seven of us in 
Madhu was sitting nearby, lunching with a colleague. As they concluded, so Hector had his photo.
Big smiles, it had been 
Arriving in 
The 
With no Whole Spices, this interpretation was not only a marked departure from the – super-Dry – almost – stir-fry – 
The Fish was white, six large pieces, each of which would be made smaller. The Texture of the Fish was perfect, its Flavour stood up against the powerful, smokey Flavour which had hit the back of the throat. Powerful indeed, a five nose-wipe Curry, does this mean – Vindaloo – strength? Crucially, the Seasoning was where it should be in a Fish Curry. Why it is so difficult to find a Fish Curry at this level still puzzles. This Fish Curry provided pleasure in the extreme, satisfaction. 
Much as I love Fish Pakora, I don’t eat that many Fish Curries. When I’ve been abroad with Hector Curry-Heute any Fish Curries I’ve had vary from the very good to the rather bland. Any of the best Fish Curries I’ve had have been at 
The plan is to return to 
Erlangen, the University town between Nürnberg and 
The xmas markets were in situ, Monday, I believe is when they open across the land. Why are people flocking to the cities? Every town/village has one.
Two staff sat behind me, having their mid-afternoon snack. I hadn’t recognised any of the faces, but then the chap doing the actual cooking came into view. On checking a well known and reliable 
A Ginger Strip, a strip of Carrot and a threat of Coriander topped the mass of Potato and Cauliflower. With the inevitable harvest of Rice, a lot of eating, great value. 
This Aloo Gobi was enjoyable, but not in the same league as that served in my home city. Not enough Punjabi input? Even 
The premises known as 
Something simple, something quick, Fish fitted the bill. Kerala Fisch Curry (€18.50) would come with inclusive Rice and a Salad. A 0.75 bottle of Sparkling Water (€6.50) completed the Order.
The Modest Salad was in the German style, saturated in Vinegar. The slivers of 
The orange-yellow, Creamy Masala, was pretty much as expected in a Mainstream Deutsche Curry Haus. The colour as illustrated, may have been distorted by the lampshade directly above my table. The Onion/Nigella Seeds made the Masala stand above sauce straight from the pot. In time I would encounter Green Cardamom and Curry Leaves. Whole Spices, the pedigree of this Curry was starting to impress.
On decanting the Fish and Masala, the Fisch reached double figures, so not an 
Given the parameters of the locus, there was nothing here not to like. Some thought had gone into the preparation of this Curry. If Marg was here, she would have loved it, more her sort of thing. 
A later Curry-Heute than has become the norm in recent times, 16.00 was the plan. Being de-trained at Gesundbrunnen, en route to Pankow, meant I arrived at KhanGee (Wollankstraße 118, 13187 Berlin, Deutschland) twenty minutes later. KhanGee is one of two potentially worthy
KhanGee has an extensive menu, do they really need all this? A photo on Google Maps is what brought me here. Any Curry House serving this Lamb on-the-bone has to be investigated. 
The menu was brought, it took quite a time to get through it. Where was my Curry? Lamb Korma (€15.99) appeared twice, different versions. Interesting. If one is a Desi Korma, the Hector will be back here soonest. In a section, separate from the Lamb Dishes was the Lamm Karahi (€15.99).
As his English halted and German took over, I was left none the wiser. Why have this photo if the Curry is not available? 
The wait was appropriate, enough time to convince me that some cooking might actually have occurred. 
The Naan, halved was large, thin, peely-wally, and was on the verge of showing blisters when it had been removed from the tawa. It wasn’t particularly appetising, risen and fluffy, this was not. I would manage less than half. 
I was of course worried that what passes for Karahi in Mainstream Curry Houses was coming my way. Thankfully, no big blobs of Onion and 
The thick Masala immediately impressed. The Oil content was at an absolute minimum, only traces on the base of the karahi. This was a Dry Curry, there can be few Curry Houses in 
No Whole Spices, it was difficult to identify what the dominant Flavour was. Salty Tomato – was noted. Had I eaten this meal six hours later, I would certainly have wiped the karahi clean and had more of the Naan. Even at 17.00, the appetite did not do this Curry justice. 
It was Mahira who took payment. We were already chatting whilst this was underway. I reported the Meat as being – dry. She was concerned that I hadn’t enjoyed it. Not the case. Now for the big questions.
