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.
Tuk Tuk (426 Sauchiehall St, Glasgow G2 3JD) has been opened for some two months, the sister shop to the Edinburgh original. Two does not make a chain in Hector’s book. Entering at 15.00, only two diners were in the large premises. They turned out to be tourists from India and ordered Biryani.
The Waiter who greeted me on entry looked very familiar, it took us a few moments. It was Zaheer whom Hector has encountered at Akbar’s, Glasgow’s Branch of the Bradford chain, located along the road. Hector is overdue a return to Akbar’s. But they are not open mid-afternoon when I prefer to eat.
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 Akbar’s custom transferred.
You are most important for us – said Zaheer. I bet he says that to all the Curry Bloggers who visit Tuk Tuk.
I had time to take in the surroundings. The premises are indeed large, seating perhaps one hundred. A raised area to the rear may be the optimum dining location. The number of small tables at the doorways aids versatility. The décor is certainly original, bright, contemporary. A variety of Music was played at a reasonable volume throughout my visit.
Zaheer brought a four tier Dabba, let the photographic recording commence. He unveiled the Pakora, the two Curry Dishes then the Naan which was quartered and squeezed into the base. Each was then covered up to retain heat.
Four pieces of Vegetable Pakora, one would not expect to pay £3.95 for this. Despite later discussion, I never did establish if the individual prices were the Main Menu prices. Online, I can find no other Menu.
Carrot, Aubergine and two pieces of Potato Pakora looked a bit lonely on the plate, even when the Raita was poured over. The Seasoning was spot on making a Tasty Experience, albeit Modest in Volume.
Lamb Kolhapuri
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 Quartered Naan was Soft, wilting, and covered in Green Garlic Paste. Gone was the pleasure of tearing off the doughy point of the Naan, still this Naan was certainly full of flavour.
The Naan was dipped into the Masala, there was almost a – Wow! The Spice was at the – catch the back of the throat – level. The Seasoning was very impressive, and therefore here was an Intensely Flavoured Masala, very much in the Indian style.
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?
Railway Station Lamb Curry
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.
Zaheer confirmed I could return and order two Portions of Lamb Kolhapuri. Again, when I asked if a Full – Main Menu – version was available, this remained unclear. However, I would most certainly return here and eat as much Lamb Kohlapuri as can be acquired.
The Bill
£14.50. This means the Sparkling Water was £2.50, ouch!
The Aftermath
Zaheer went out of his way to tell me that Tuk Tuk operate a BYOB system. Currently this is 50p per table, but is due to double in coming months. With the State Bar across the street, an Opperchancity to utilise Carry-Kegs.
I was able to tour the now empty premises and photograph everything.
I wish Zaheer and his Colleague – Bonne Chance. There are few City centre venues open mid-afternoon. Zaheer assures me they are doing well in the evenings. This is despite the number of nearby Buffets.
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 – 
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.