In 2014, when the first Glasgow Real Ale Festival – G-RAF – was conceived, Hector was brought on board as – Curry Coordinator. Unfortunately, in this and subsequent Festivals, it has been deemed that there is not enough space to have a Curry Stand.
The Curry Stand at GBBF was one of the first things I noticed on arrival yesterday.
Under the banner of India Gate, this is reportedly the tenth year that Taste of India Catering have been present at the Great British Beer Festival. When I studied the simple Menu and spotted – Punjabi Lamb Curry, I was gripped. Never mind that there was Lunchtime Curry at the India Club this very day, this evening’s break from duties at the German-Czech Bar was best kept to a minimum. India Gate would be Indian Fast Food.
Whilst The Chaps were serving up the Punjabi Lamb Curry with Rice, I asked if they had a shop, or if this was it. No shop, this is their business. £7.00 was the normal fee, there was a 50p discount for Staff at the Festival. A quick Photo Opperchancity was not passed up. With Curry, Rice, Polystyrene Container and Plastic Spoon, I walked half the length of Olympia and went upstairs to the Volunteers Bar. Being a Beer Festival there had to be an Ale to accompany.
Dr. Stan joined me with his Steak Pie and Chips just in time to record the moment. People eat that? They call it – Food? Actually, I love Steak Pie, but not with Chips.
The Seasoning and the Spice grabbed immediately, this – One Size Fits all – Lamb Curry was served Piping Hot. Actually, the Rice was even Hotter than the Curry. Impressive, and given how Tepid the India Club had served their Fayre, welcomed.
The Meat content was seven Decent Sized pieces of well-cooked Tender Lamb. If this was indeed Punjabi, then it must have been inspired by the Eastern end of the Province well within India. The Curry was full of Flavour, I could have eaten more, every mouthful was a Pleasure. Very enjoyable indeed.
On returning to the German-Czech Bar I stopped by to give the thumbs up. This was acknowledged.
Update
On Friday morning before opening, I again stopped by at India Gate and managed to secure a photo of The Chefs. I also met Mick from Bradford who assured me their Chickpea Curry is also enjoyable.
The Breads were served on a single plate. I have read other Sources criticising the Bread at 
Jim managed to put a Cardamom Pod into his mouth as soon as he began, the Cardamom Flavour was pronounced, Tomato also came through strongly as I made progress. There was enough Medium cut Lamb in the serving, this had been well cooked, very Soft and Tender. The Spice Level was not demanding, perhaps a little bit more Seasoning, but the Tomato Flavour did come through in the end, so perhaps the Seasoning was spot on. My only criticism of the Bhuna Lamb was the Temperature. The metal dish was hotter than the contents, the Bhuna Lamb approached Tepid in parts, The Hector desires his Food to be served Hot.
The Keema Mutter had no Masala as such and was not swimming in Oil, this should be my choice next visit. Jonathan was doing his Dr. Stan impersonation making suitable noises.
Hector finds himself in that London volunteering at the Great British Beer Festival – GBBF. Jim has enticed me down from Scotland to work at the German-Czech Bar in Bieres sans Frontieres, a few familiar faces on Curry-Heute are here too.
Three Diners were studying the Menu when I entered, given their conversation it was evident where they spent their afternoon. I was offered a table for two nearest the door, a 750ml Bottle of Sparkling Water (£3.25) was ordered. I had no idea at the time of ordering what Drinks cost, a risky move in London.
The Lamb Bhuna looked like any Curry served in a Mainstream Indian Restaurant, the Masala was Indian Standard, Thicker than Shorva, just. Eight Large Pieces of Meat were decanted along with some Tomato, I had a Sufficiency.
The Seasoning and Spice Levels were Fine, the more I ate the more the Spice did its job. In terms of Flavour there was nothing Outstanding but nothing also to dislike. The Meat was Tender, the Masala was not Excessive. I had not been given a Plate of Soup. This was a Competent Curry, as much as I could hope for.
Hector cannot be everywhere and so it was great to receive such a warm welcome from Khalid and Saeed on entering 
No sooner had the Salad been presented when Saeed brought the Curry and Rice. Hector likes to eat his Food when it is as hot as possible, this was to the detriment of the Salad, a pity.
By choosing the Display Curry I had eschewed my favoured Curry Style of Dry-Thick Minimal Masala. This was Curry with the Classic Indian Masala, too Splashy for Bread, this is why we have Curry and Rice. The Lamb was on-the-bone which was welcome, Bones mean more Flavour. Sucky Bones and a Flat Bone suggested Leg and Shoulder, Quality Lamb. It may be worth mentioning that the Asian Grocers along Allison Street are selling Spring Lamb at £8.99 a Kilo, which is marvellous.
A few pieces of Onion were mixed in, boiled in the Masala. This made me wonder how the Karela had been cooked, not boiled surely? The Bitterness from the Karela gave this Lamb Curry the extra dimension to raise it from Mainstream, this was Desi. The Seasoning was not so apparent initially, nor was the Spice. A quick visit to the Salad introduced the Chillies, now we’re talking. The Meal improved with every mouthful, the Salad changed the Texture, the Interesting Vegetables were raw, so it goes.
I was almost finished when the third star of 
Yes, Hector is back at the Restaurant/Cafe Discovery of 2016 in Glasgow. 
The Order was phoned in at 13.30 just to save a bit of time, 15.00 as ever was the time of the Saturday Curry Meet. It has been a while since Hector was joined by Dr. Stan, we may see him feature more often in the next couple of weeks.
At 15.30 Naveed brought the Lamb Handi, the Karahi/Wok does impress, I knew what was coming, Dr. Stan was taken aback.
The Lamb Handi was decanted to small plates, so Rich, Amazing Depth of Flavour, no doubt achieved by the Perfect Seasoning. The Spice Level was such that most could cope, one could ask for More Spicy if required. It only took seconds for Dr. Stan to nod his head. The – Mmm – followed soon after, then more – Mmmms – in quick succession. Hector had no fear of Dr. Stan failing to be impressed, I have had enough 
Arriving just before the agreed 18.00 I looked around for the Excellent Waiter who has served me on my previous visits, no sign of. Mein Host, Ahmed, had the easier task given that my photograph is ubiquitous on this humble website. I was invited to choose my table, only one was currently occupied and one awaited clearing. I selected the table occupied last visit when Kenny and I had the Marvellous – 
Howard’s presence was also agreed, he entered punctually, introductions were made. If Howard enjoys a Curry it must be Wonderful, also as was proved in 
The Pakora was a visible departure from The Norm. With Fresh Coriander sprinkled on the outside and the Onion chopped into Fine Strips, this was a Different Taste Experience. The Seasoning was most satisfactory but was such that it detracted somewhat from the enjoyment of the Samosa.
Howard was relaxing into the moment, impressed so far. He will no doubt add his own comments henceforth.
Both Howard and Hector could tell this was Special just by the appearance. The Karela Gosht was served as Dry as any Karahi should be, the Lamb was on-the-bone, and topped with copious Slices of Karela. The Karela appeared to have been cooked separately in the classic (herb-spice-roasted) manner. For those who can tolerate the intensity of flavour this Vegetable emits, this was a Treat.
Keema Aloo
We could not find this Dish on the Menu and so were honoured to sample it. Perhaps it is worth asking what else is available when one visits 
The Accompaniments
The Naan was the Standout. Served Glowing, Light and Fluffy, this was an Excellent example of the genre. The Chapatti had Girth, a Substantial Bread, I doubt if anyone would require more than one to accompany their Main Dish. In the past I have also complimented the
This Dish had a completely different dynamic to that which preceded: two Quails topped with Green Chillies served in a Classic Shorva. Hector’s dilemma is always to eat with Bread and splash all over the table, or let the Rice absorb the Soupy Masala? As ever, the latter was the dominant solution, though I had – to dip. Howard coughed.
Quail are Small, Footery, the Rewards are worth the effort. The Exterior Meat could be seen to have absorbed the Shorva. Cooked on-the-bone and with the Skin on, this is exactly how Poultry should be cooked, as verified by a 
An Ice Cream Sundae would not have been commensurate with the purpose of the day. Gulab Jamun has been enjoyed on occasion at other venues, time for something completely different.
Kuli Falooda (£4.20) – Fresh Noodles, Rose Syrup, Rubbri (contains Nuts), Basil Seeds, Kulfi.
The Kitchen Tour
Somehow, over a month has passed since Hector’s last visit to the 
The Modest Salad was nibbled by Mags, there was nothing of interest on the plate for The Hector. A Chap sat the adjacent table munching on something similar to Hector’s Order, accompanied by a Naan. Imran Khan was on the tv, we know not what pearls he was sharing. His image did confirm, if ever it was required, that the food served at the 
This is good – Mags offered very quickly. Normally she gives up halfway so as to leave sufficient for a Doggy Bag, not tonight. Mags ate on and on, clearly she was thoroughly enjoying her Lamb and Potato Curry.
The Meat was well higher than the rim of the Karahi. Topped with Ginger Strips and Fresh Coriander, the Standard Presentation, however, the Large Green chillies were also to the fore. As ever the Masala and Oil sizzled in the too hot to touch Karahi.
How I have a let more than a month pass? Perhaps absence does make the heart grow fonder, tonight’s Lamb Karahi was a Standout. The Seasoning was on the limit, the Spice content was taking no prisoners, the tip of Hector’s tongue was being nipped, lips were throbbing. The Tender Lamb was partly Lamb Chops, partly Ribs. The Masala was decidedly Thicker than the Norm, the Tomato Seeds stood out. The Flavour was off the scale, this was an Unbelievable Lamb Karahi, the Best I have ever been served at the 
Having enjoyed Lamb Karahi at two of Glasgow’s Best Sources in recent days namely 
The full details and 
And so Hector’s House once again has the Aroma which was The Norm once upon a time.
At 20.30, Marg parked opposite. The premises were well illuminated, more people were present than we had ever seen during the previous incarnation. What had been a seating area on the right hand side is now an Open Kitchen and Takeaway Counter, the original Kitchen through the back also appears to still be in use, presumably as a preparation area.
The Laminated Menu was simple, mostly Kebap and Grill accompanied by Nihari, Haleem and Paya, the Dishes Hector is in no hurry to try again. But there was the required Dish – Lamb Karahi, £22.00 by the Kilo, £12.00 by the Half Kilo. Why do the good people of 
Thirty minutes after ordering, which is well within acceptable parameters, a Plate of well fired Lamb Chops with a Little Salad on the side was presented to Marg. Four Chops! Marg took the Best of the Modest Salad, to supplement her own, covered this with the Mint Raita, and tore in.
Covered in Melted Butter, this style of Naan Bread is markedly different than that served in an Indo-Pak Restaurant. Less risen (Kulcha?), more compacted, perforated, the Mince could be seen protruding. The hoped for Brown Meat was visible as were Coriander Seeds. The Fresh Coriander on top glistened, this was a very different experience. Marg noted that the Nan had a Kick of its own, time to dip.
The Lamb was a mixture of Lamb Chops, Sucky Bones and Boneless Lamb, the full array. The Lamb was wonderfully cooked, enough for a Feast, the Bones meant not to excess. The Masala was Minimal, Tomato Seeds were visible suggesting this was a Tomato Based Masala, no Onion, as I believe is also the 
What I have not established is the Opening Time. The previous operation opened too late in the day, hence the limited number of visits. Although the impressive 
Hector is back from Vacation in España, time to have Real Curry. Steve was first to sign up for Goshat Karahi at 
Omar was on top form today. Diffident, reticent, would describe the early days of Omar at 
Omar had suggested that Marg have Salad with her Samosas, what came surprised us all. The Salad and Raita were poured over the Samosas, different.
A Portion had been ordered, what came was a Mountain. Mags prefers Boneless, so the Meat and Potato content of her Curry was significant. The Doggy-Bag was inevitable.
This was The Main Event, a Kilo of the Magnificent Lamb Karahi, no worry here about unnecessary inclusions, Lamb on-the-bone served in the Most Minimal of Masala, but such a Rich Masala. This Karahi has a Unique Flavour, if ever there was a line-up of The Best of Glasgow Karahi, one could pick this out with ease. Smooth, Gently Spiced, Steve and Hector took a Portion, there was still plenty to return to. Having not overdosed on Starters, the task of demolishing the Kilo was completed with relative ease.
Chef Arshad usually takes his bow, perhaps the Curry today was prepared by other hands?
Chapattis were the Accompaniment, one each, Omar brought a fourth later just to make sure. The Debris was cleared, I thought we had finished, Marg had other ideas.
A Pink Milky Tea with Cardamom, Marg loves it. And so we waited for the preparation, Marg assures us it was worth it. Who puts Milk in Tea?