On tracking down The Legend that is Waris four weeks ago, I promised to return to Deira Lahore (631 Cathcart Rd., Glasgow, G42 8AE) one mid afternoon, so that I could take the Opperchancity of sitting in. Deira Lahore was first visited in 2014, the then Operators had been in business for some seven years. Waris, one of Hector’s Favourite Chefs on Glasgow’s Southside, has migrated from Lasani Grill to Desi Curry Palace before setting himself up with the assistance of another Chef and his Dear Lady.
Deira Lahore remains primarily a Takeaway, though a couple of tables can be brought into use. Entering just after 15.00, Waris was taking a phone order whilst putting together a mass of Pizza for a customer. There was still time to shake Hector’s hand and give his customary warm welcome. I took a seat to make it clear I would be sitting in, then rose to study the Desi Curry Dishes on offer.
Two Lamb Dishes were to the front of the display, one was clearly Aloo Gosht, I asked about the other – Aubergine. Chicken Biryani, Chana Curry, Keema Mutter and a White (Namkeen ) Karahi were also on offer. Waris’ Namkeen Karahi is something to behold. I looked at it – Mmmm.
It’s Chicken – advised Waris knowing my preference for Lamb. Hector was tempted but restored the gaze towards the Aloo Gosht.
Aloo Gosht with Chicken Biryani please.
The Chicken was cut small and appeared to be the same Thigh Cuts I enjoyed so much last week at Desi Cafe. Waris asked me to give him ten minutes. A Young Chap had entered who was making an ever expanding order as whoever was on the other end of his phone asked for more. Given that this was the Quiet Time of the day, Business was looking good. Deira Lahore lies at the eastern extremity of Govanhill, not a bad location to compete with aforementioned premises on Allison Street.
The original Boards remain listing Peri-Peri Chicken, Kebap, Burgers, Fish and Chips, and Pizza. Waris has turned the counter to run the length of the premises and has therefore reduced the sitting area. Sitting in will always therefore be a cramped experience.
A Plateful of Desi Aloo Gosht, on-the-bone, was set before me along with another plateful of Chicken Biryani with some Onion and Greens. Raita came too. Waris then put two cans on the table and apologised for only having a plastic cup. I informed him that I knew I was not here for Five Star Dining, I was here for his Cooking.
When Curry-Heute began and I started touring the Southside Curry Cafes, I was critical of the Thin Shorva-style Masalas that accompanied some Dishes, Kofta Anda in particular. I have learned that this is the true Desi Masala, indeed, I encountered this Thin Masala often in India earlier this year. Expectations for Karahi are a different matter. The Tender Lamb was spooned across to the Biryani. It looked as if Waris had attempted to give me Rice and had withheld most of the Chicken. Still, the Bits confirmed the Thigh Texture which Hector has come to accept as Chicken Curry.
The Kick came from the Aloo Gosht, the Seasoning came from the Biryani. Cloves in the Rice gave an aromatic Flavour, this was a great combination of Dishes. Yes I know, traditionally I should have had a Chapatti with the Desi Aloo Gosht, too Splashy.
Are you enjoying this, or just filling your stomach? – asked Waris.
I am enjoying your cooking.
As I ate, Waris told me that this is the Food that is served at his home, he would not sell anything that was not. He asked after my Friends who have dined in his presence over the years, and then enquired about my recent visits to Desi Cafe. I read you online. I mentioned that I was aware of his former colleague, Ikram, being in Pakistan. The Joys of t’Internet.
The Bill
On producing the Cash, Waris looked a bit embarrassed. He didn’t want to charge me, to show his appreciation that I have deliberately gone out of my way to follow him and support his business. In the end, money did change hands, about half of what I was due.
The Aftermath
There had to be a Ritual Photo. This is Waris, Legendary Chef. Stop off and buy a Takeaway.
Marg was confused by the identity of the chosen venue: Bombay Grill (19-21 Glasgow Road, Hardgate, Clydebank, G81 5PJ), once of the Boulevard Hotel, then relocated to up the hill to Hardgate. On entering, it appeared that a party was in full swing, every table occupied, Buffet Kings and Queens. Having stated that we had no reservation, there was no chance ot a table. It was Marg who suggested a Takeaway from the adjacent doorway.
The phone rang almost constantly throughout our wait, a more established member of staff took over the counter, up to an hour wait was quoted. We had time to study our surroundings. Wine bottles were visible in a fridge, so Bombay Grill have their Drinks Licence (they were awaiting this 
On another wall, the Set Meals offer was listed. £8.95 for a Starter, Mains, Sundry, an extra £1.50 for variations, including Lamb? We could have paid Less and been given More. This offer was not made. More importantly, Karahi and Bhoona were part of the Set Meals, but not on the Main Menu. Why?
When Hector opened the packaging there was almost a gasp of horror. No way would I order this, but then Marg loves Butter Chicken. She took half of the Pilau Rice where each individual Grain stood out, this had been cooked properly, and half of the Chicken Makhani Masala. A Bright Coloured Sauce with Chicken swimming therein is something Hector finds abhorrent, each to their own. Unfortunately, with half leftover, Hector would have to fall on the sword. Tomorrow’s Lunch?
Entering the 
Mein Host and his Lady were not to be seen as we took our seats. The Menu was brought by a Young Waitress, however, when it came time to order, Mein Hostess was standing, pad in hand, and a beaming smile. Hector and Steve are known here.
I have written much about the 
Steve appeared to be taken aback by the Duck. He appreciated the Quality of the Meat but reckons he will be sticking to Lamb henceforth. Appearance wise, it was difficult to tell our Dishes apart, the same Masala no doubt, not Excessive, a Standard Indian Masala.
A reasonably good Curry, a good level of Spice. My first Duck Curry, I wouldn’t rave about it, though I enjoyed the meat.
Neil signed up first, Steve arranged the tickets, online. Jonathan came for the other activities, he headed into Downtown Düsseldorf whilst we navigated our way to the venue – Zakk.
Sonnenrad from Sterntaler for me is – The Track – and also the first I ever heard. Not knowing his Harmonia material, I believe the less Melodic sequences dated back to the pre-Neu days. I’m sure there was some Katzenmusik in there too.
Michael expected two – names – would be in the audience tonight, firstly the son of producer Conny Plank, and the Schlagzeug Maestro himself – Jaki Liebezeit. Jaki of CAN fame, played drums on the Rother solo albums; it was the possibility of his presence which made Hector determined to be here this evening. Alas, neither showed up. A Lady standing beside us asked if we had come all the way from – England – so see this performance. No, Scotland. She was bemused that Rother had played in Glasgow recently and asked about the venue. I assured her the Glasgow School of Art has a venue comparable to Zakk.
Steve, who knows a wee bit about guitar playing, observed that Franz Bargmann only played six chords all night. His duty was to maintain the – wall of sound – to which Lampe could overlay the Liebezeit-inspired Metronomic Rhythms. Steve was impressed by the sound Michael Rother was able to create with his adapted guitar, though I think he was more taken by Bargmann’s machine which was the same make as used by Dave Hill in Slade once upon a time. Neil was with us, but disappeared early to find a seat.
Steve had put up the cash for the tickets, I told him I would only pay if he enjoyed the concert. Steve said I should pay him double, that says it all.
Jaipur Palace (Bahnstraße 72, 40210 Düsseldorf) becomes the sixth 
Sitting at the only table for two, Hector was given the Menu and the order was given for Sparkling Water (€4.50). A Large Bottle was provided which was welcomed, better value, especially given the German tendency towards 200ml Bottles.
A Half Poppadom and Dips were presented – On the house – said the Waiter who was being kept busy. The Tamarind Dip is always enjoyed, I decided to keep the Dips in case the Curry needed a boost. The Soupçon of Lime Pickle may come in handy.
The Meat Content was Pathetic, four pieces of Lamb and as many of Potato. Baby Potatoes indeed. I had Masala and Rice with some Solids in effect.
Mother is a simple – Lamb Curry with Rice – Customer. Even a Vegetable Pakora is outwith her culinary idyll. This was her first ever Seekh Kebap.
Three halved Chicken Seekh Kebabs had been presented. Rich in Herb and Spice, these were very tasty. Mother remarked on the Spice Level, nothing she couldn’t handle, I think she was simply surprised.
Two Karahi arrived, one with Lamb on-the-bone, the other a Distinctive White.
Mother, on seeing the two Karahi, was concerned. I assured her that the Lamb Curry on-the-bone was not a Full Portion, I would manage.
The Lamb Curry was very well Seasoned, spot on. The Spice was Sufficient. A Chapatti would have been the better accompaniment, especially given that the Masala was close to Shorva. With no Ballast and such a Thin Masala, I had to give consideration to this being in fact a – 
One does not encounter Namkeen Karahi often, indeed only really in the aforementioned Streets. I explained to Mother that this interpretation of Karahi is from the Lands of Pakistan-Afghanistan, that nothing – Red – is added, this is Meat cooked in Oil, Salt, Pepper with added Green Chillies.
A Very Young Chap had entered the premises. This is my Son – explained Ahmed.
The Silly Season is upon us, that time of year when our usual Berths at t’Local are occupied by Screeching Wumin. City Centre Pubs are a – No-Go Area – for the discerning Ale-Supper. It is a Friday Night, an Opperchancity to venture to one’s Local Takeaway – for Curry-Heute!
The Green Chillies gave the required – Extra Bite – this Karahi was suitably Spicy. The Seasoning was Marginally Under what could have led to the – Wow. Topped with a Soupçon of Herb, there was not the Quantity of Methi hoped for. In a Restaurant where one is a Regular, the feedback could be given and sorted for next visit. This is more difficult with a Takeaway, unless Mein Host has time to read this. Hector is becoming Regular, an ever increasing number of visits per year.
Back to the Rice. Long Strips of Onion were contained therein, this added to the Micro pieces of Onion in the Masala. Fortunately this was far from the Large Square Chunks that feature too often in Karahi, Onions served as they should be.
In Deutschland, Herb-rich Curry tends to be served in a Creamy Masala, this is less common in Scotland. The Lamb Methi at 
A few weeks ago, The Rickmeister raised the matter of a Barrel Party on this very day. Few knew of this, especially The Hector who ended up as Host. Pyraser Landbier (Pyras, Bayern) was the main event, with a smaller barrel of 
With no Ladies or Babies present today, there was the Opperchancity to up the Spice Level. Hector had not sampled his Creation at any point prior to giving The Man from Bradford a Soupçon.
Hector met Gordon some thirty five years ago. This evening we dined together for the first time, though for a couple of the early years we did eat regularly under the same roof, complicated. Part of the reason why we met up this evening will be revealed below. Having flown across The Pond from Florida, only the Very Best of Glasgow Curry could be consumed. 
The 
The two Karahi were presented with Sizzling Oil and Masala, always an impressive sight, where is the audio? The Chapattis were too hot to handle initially, no way could the Meat be tackled until the Sizzling has ceased. We both scooped the Minimal Masala from under the Lamb on to strips of Chapatti, even for The Hector after seventy-plus visits, this never ceases to amaze.
Full of Flavour, the Spice and Seasoning also hit the mark. Any discerning Curry Lover could not fail to be impressed by this interpretation of Karahi Gosht. The lack of Ballast sets the Standard that the majority of venues fail to reach. The Lamb was a mixture of Chops and Other Cuts, as Tender as Lamb could be. The pile of bones were set aside, there was still a Mass of Meat to be consumed. By eating directly from the Karahi, the temperature of everything was maintained. Why decant to a cooler plate?
It has been a long, long time since The Hector and The Man from Bradford had Curry together. Hector has even questioned if Ricky still eats Curry given his poor showing at 
Karahi Palace
Naveed was introduced to The Man from Bradford. From Swansea on Sunday, Bradford today, people are travelling some distance to dine here. Naveed brought two warm cans of Fanta and a small ice bucket. These were instantly exchanged for warm Mango Rubicon (£1.20). The fridge had broken down.
The halved Naans and the Large Karahi arrived in good time. The Naan immediately impressed, Light and Fluffy with a sufficiency of Well -fired Bubbles. This has been Hector’s Bread of choice in recent visits. One suspects The Bread Chef was working this shift.
The Sucky Bones were Marrow-rich. The Lamb was Tremendously Tender. The Intensity of Flavour from this Dish was why I brought Ricky here, it is Unique, a Standout, a – Wow! – on every visit. The Spice and Seasoning were spot on, everything about this Meal was Perfect.
We had enough, as ever, Hector managed just over half of a Naan. Ricky thought the Naans could have been larger, but was happy to take some of the Hector Remnant.