After an epic night in the State Bar, it was obvious The Company would re-assemble there this evening. With the imminent demise of the EGW, we are running out of Pubs in Glasgow that sell the Ale we desire. There had to be Brunch afore, Brunch at 17.00.
Lamb Kolhapuri, a slow cooked Traditional South Indian Flavoured Curry, is what Hector was craving this day. This meant a return to Tuk Tuk (426 Sauchiehall St, Glasgow G2 3JD).
Zaheer was busy dealing with Customers as I entered, a Colleague showed me to the table adjacent to where I sat last time. The Restaurant was much busier, around twenty Diners, it was Saturday.
Presented once more with the A3 Paper Menu, I told the Chap I was here to eat the Lamb Kolhapuri (£5.65) but did not wish just a Tapas portion. He suggested I order two Portions. Pilao Rice (£2.45) would accompany, Sparkling Water (£2.50) completed the Order.
When Zaheer spotted me, he was straight over – Hi, Hector! If he had looked for my review on Curry-Heute, he hadn’t found it. I showed him the drop down menu – The Curry-Heute Blog – and also the listed reference down the right under – Glasgow’s City Centre. Sorted.
On my last visit I had the freedom to roam and photograph the venue, today I had to stay put and mind my own business. The Replacement Samsung kept me in touch with the outside World. How much longer can I put up with this lousy device?
Two Tiffin Tins – Dabbas – and a modest Portion of Pilao Rice we arranged before me. The provided plate was little larger than a side plate. Half of the Rice was spread over the plate, there was way more than I first thought. The Rice would be necessary to soak up the Copious Masala that is a feature of the Kolhapuri.
The Lamb was spooned on top of the Rice, five good sized pieces, one more than last time. I have to classify this Dish as having Masala with Meat, still, I knew what I had signed up for.
Green Cardamoms, Cloves and Curry Leaves were gathered and set aside. Slivers of Dark Red Chillies were spotted, this is quite an Aromatic Dish. The Red Chillies change the dynamics of the Flavour adding a Smokiness which I have come to associate with South Indian Cuisine. This was why I was back so soon.
The Spice Level was towards the – High – end of the Scale, the Seasoning too was generous. Five pieces of Tender Lamb were devoured, knowing I had the same again was most comforting. With a nearly clean plate it was time to repeat the process. Six Large and one Small pieces of Lamb, I had a more than Substantial Curry now. I could not even take all of the remaining Rice, too much, yet it appeared so little on arrival.
Lamb Kolhapuri, note it well
Zaheer passed by – How is it, Hector?
Excellent, I love this Dish.
How different was this from my usual Karahi/Handi? The Joy of Indian Cuisine, every day offers something new to savour.
The Bill
£16.15. Perhaps a couple of Quid more than I am used to paying, but Tuk Tuk is on Sauchiehall Street.
The Aftermath
Curry can repeat, the Kolhapuri most certainly did. For the next six hours I could still taste the distinctive Smoky Flavour that is at the root of this Dish, Superb.
Desi Hot – said Akhtar as he noted the Order. I had never noticed the Spice Levels on the Menu prior to today. Desi Hot, taking no prisoners then? A Vegetable Rice (£3.95), not on the menu, would accompany. The reminder was given – 
The Lamb was Tender, the chewing was so pleasurable. How I hate Lamb which could be sucked through a straw. This was Perfect. The Masala was Minimal and Thick, exactly the Standard expected. From the first intake of Meat and Masala there was a definite Citrus Blast. This took me back not only to the days of 
When the rest of the Bhuna was taken, I calculated that perhaps a third of the Rice would be 
It was quite a blustery morning when Hector finally awoke from a lengthy slumber. Reports of a lorry being overturned on one of Scotland’s high bridges, and all this the day after the elected First Minister called for another Referendum – Scottish Independence! One feels the unelected Prime Minister may have thrown her toys out of the pram already. Perhaps we need a Referendum to decide if we want another Referendum?
Jonathan, Jim, and a son of Jim would rendezvous at 
Jim and Jonathan decided to share a Jug of Mango Lassi (£7.99). At that price, I would expect a Gallon. This came quickly, the tallest of receptacles, it would not have gone amiss in a Chemistry Lab. During the wait, the diaries were out. Today’s meeting was about sorting out dates for shifts at Paisley Beer Festival, the Great British Beer Festival, plus flights to/from 
A Mountain of halved Naans were brought. They must have been quite a size to start, we shall never know. The Bread today was not up to Standard. Preparing and serving four at once must have tested. They were not so well fired, too doughy. Had the Tandoor been on long enough?
I’ll be Mother – was a strange thing to say as I took the first mass of Curry from the Large Handi. I was helping myself. Gavin followed and left some for his Dad.
Garlic was very much to the fore today. Goodnight, Ladies. The Lamb was as Tender as only the Best venues can achieve, and full of the distinctive 
Busy concentrating on the Handi Gosht, I was astonished to see Mother scrape the last traces of Meat and Masala on to her last grains of Rice. She finished all the Desi Karahi, a rarity.
The Seekh Kebab Krahi had the same Quality of Masala. How easy had we made things for Chef? It’s a pity Jonathan prefers Boneless Meat, however, this did the job.
Curry-Heute was considered for this afternoon in Dumbarton. The long established 
Another Customer arrived to order Curry. Everyone else who had been in and out had ordered Kebaps, Pizza, Chips. He assured me that the Curry served here is Excellent. When my Curry arrived there was a Ritual Photo. None of the major players are featured.
Look at the Curry! Absolutely no Excessive Masala. This was the definitive – Dry and Thick. The Herb content was most apparent, this was still Curry with Herbs, not Saag/Palak. Again half was decanted. This was quite a Portion.
Next time I shall try their Lamb Karahi, how much Ballast will there be?
The arrival at Glasgow Central meant only one thing could follow: Curry-Heute at 
I posted a photo, the reaction was instant. Hector was having Chicken Karahi?
I have learned this year that 
In recent times, I have been adding [Square Brackets] to convey a disturbing number of Glasgow Curry Houses which are no longer in business. It is therefore a pleasure to visit new premises on Sauchiehall Street, once a focal point of Glasgow Curry.
An A3 Paper Menu was brought, Zaheer talked me through the offer which is available from Noon until 16.00. He realised that all would be photographed and recorded. For £12.00 I could have the Tuk Tuk Tiffin Lunch: a choice of three Starters, two – Street Curries – and a Side. The Pakora Platter (£3.95) was the choice of Starter. Two Lamb Dishes stood out: The Railway Lamb Curry (£5.65) was on-the-bone and contained Spinach, Lamb Kolhapuri (£5.65) was – slow cooked – Lamb. A Garlic Naan (£2.30) completed the Tiffin; a Sparkling Water was the Drink.
Zaheer advised that the Order would take ten to fifteen minutes, an 
The Lamb Kolhapuri was tackled next, the logic being to leave the Railway Station Lamb Curry to the end. One expected the Lamb with Bones to be the tastier of the two. Four Large pieces of Lamb sat in a mass of Masala. Given the – Tapas – nature of what was being served, this was on the edge of acceptability. This was Masala with Meat which The Hector has to categorise as – Soup. Meat with Masala please.
The Meat was suitably Tender, Soft with the right amount of chewing required. The Meat was consumed intermittently with the abundant Masala. I soon realised that I could eat all of the Naan with what was here. £2.30 for another Naan this size? No way. Rice may have been the better option here. The Biryani served to my fellow diners was overflowing the Dabba when presented. How did they manage this?
The lid was taken of the Railway Station Lamb Curry. Three pieces of Meat were seen, two on-the-bone. One bone was of the – Sucky – variety, full of Flavour giving Marrow. The Masala, not as Thick as the Kolhapuri, had traces of Spinach. This was thankfully a Masala with Spinach, not a Palak/Saag. The Seasoning and Spice were well down compared to the now Wonderful Kolhapuri which preceded it. Despite the Earthy Flavour, this simply did not compete.
Our apartments in Zlota are a two minute walk to 
The Waitress offered both the Lunchtime and Main Menus. The Cuisine is notionally Nepalese, not a style I often tolerate – cf 
The Curry arrived, and so did Steve’s Chilli Chicken. The Creamy Masala looked very European, the Mustard Seeds added an air of Authenticity. The Cumin Rice looked happy where it was, so I decided not to decant to the provided plate. Spooning on the Fish and Masala, the Aroma was most welcoming. The first taste was oh so familiar. This was deutsche Curry! How can a Curry taste German? I know, I’ve had a few.
The Kick was in the face, this was a Spicy Curry. The Seasoning was Perfection, the Masala had a reasonable sense of Thickness. As ever, the Fish was unknown. The Masala Fish was white and soft. I soon realised I was working up a sweat. The Red Chilli that topped the Balti was left untouched, I was not going there. This was a Damn Fine Fish Curry, my third in a week. One has to take the Opperchancity when it presents. Back home in Glasgow where is there Decent Fish Curry?.
Steve’s expression was not a happy one. The Chilli Chicken was a Stir Fry. He recalled his Karahi with Marg and I in 
As is written, there would be no Curry-Heute, Steve and Hector planned to have Traditional Polish Cuisine at 
Where are the Indians?
There was time to explore the premises. The Bar area had three tables, opposite was a smaller room. Beyond lay the main dining area, a few tables were occupied. Tuesday at 19.00, not a busy time of week.
The size of the Pot impressed, this was a lot of Mince. The Peas looked Large. There was a slight Wetness at the top of the Pot, this dissipated quickly. The Methi Paratha was small by UK Standards, but a sensible size in terms of being able to finish it. Dry Methi coated the surface, all was set.
The Spice was there, the Seasoning was not. Steve suggested I should add Salt. Hector has not added Salt to a Dish for nineteen years, this is how it came, this is how I would eat it. One usually expects Keema to have Methi in, not this Interpretation, the Methi Paratha was therefore the Perfect Accompaniment. Layered and Flaky, this was a most enjoyable Paratha.
For over a decade, this was my Staple Dish at the 
The Rice was Plain Basmati, the decoration was noteworthy The – Wed Wose – was made from Fresh Beetroot, the Leaves were Cucumber. Compare this to the 
The Meat is good, delicious – stated Steve. He too noted an Aromatic After-taste.
Walking back through town heading towards 
The Fish Kadhai (34Zl) and Vegetable Pilao Rice (12Zl) has proved to be a formidable combination. I was determined that the – Dreaded Capsicum – would not make an appearance and asked for it to be withheld from the Soup, the Curry and the Rice. The Waiter went to check and said that Green Peppers were part of the Kadhai Masala. I showed him a photo from October 2014 of 
We were offered Drinks. Tap Water was asked for, this did not go down well with the Waiter. We declined to pay 15Zl for a Bottle. Two free glasses were provided.
The Karahi was filled to to its absolute maximum, as I tried to turn it, so some Masala slipped off. The Masala was Wonderfully Thick, Rich in appearance, and reflected everything that has been good about 
Topped with Ginger Strips and Fresh Coriander, Black Cardamoms and a Bay-leaf were encountered in the Masala, this was a Curry worthy of The Hector. The Spice Level was Perfect, the presence of Dark Red Chillies was another Treat, their – Smoky – Flavour adding even more. Surprisingly, for a Fish Curry, the Seasoning was slightly under, but this could be splitting hairs. 
Topped with Fresh Coriander and – Something – , but what? It was grated and white, possibly Garlic. Salty – was Steve’s first remark. The irony. The Masala here too was Rich. The Naan was a Sensible Size, Steve was clearly enjoying his Lamb Madras.
Kabana
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.
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 – 
