Chapatti John declared it was time for another visit to Akbar’s (573-581Sauchiehall Street G3 7PQ). A table for five was booked for 17.00, though Hector arriving early was in situ some twenty minutes before. 17.00 is the official opening time, two tables were already being served at 16.40. I still wish they would open way earlier.
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.
Yvonne, making her first visit to Akbar’s, was surprised that I/we enthused about such a pukka venue being used to my preference for Southside Curry Cafes. That Akbar’s was revealed to be part of a chain, puzzled more.
It’s Bradford Curry, in Glasgow! – was my explanation.
John proffered that Akbar’s is the only chain worthy of consideration.
Our waiter today was Hafiz who appeared to be – extra attentive.
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).
Wine with Curry, I don’t get it. Drinks, this is where Akbar’s make their big profits, especially on orange juice, it appears.
The Starters virtually wrote themselves: Meat Chops (£8.95) for Mags and Hector, I asked for mine to be – cremated.
Why? – asked Yvonne.
That’s the way I like them. Simples.
John was having his customary Liver Tikka (£7.00), Dr. Stan a Seekh Kebab (£6.95), whilst Yvonne introduces Fish Pakora (£7.95) to these pages.
Poppadoms were mentioned by Hafiz. Had Imran been present, they may well have arrived, not playing this game.
Roshan Lal (£14.50) is Hector’s usual Curry at Akbar’s, tried and tested, full on Flavour. Tonight, a change, Karahi Gosht (£15.50). The price difference suggests more effort in the former. Dr. Stan and John rarely stray from Karahi Gosht and Spinach (£15.95) as Mags does from Aloo Gosht, served at Akbar’s as Gosht & Potato Balti (£14.50).
With an entire new menu to choose from, Yvonne selected King Prawn & Spinach Special (£16.00) then acknowledged the Hector’s thoughts on Prawn Curry. A waste of Prawns.
All Mains were ordered as – Desi.
I believe Hafiz was taken aback.
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.
Don’t try too hard – was my advice.
This caused a rumble around the table, particularly from our first timer who doesn’t know this place. Over-attentiveness becomes irritating.
There was a group photo taken once the Starters were assembled.
Meat Chops
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.
Across the table, Mags was having a similar experience – exceptional – was her initial observation, followed by – wonderful, spicy and tender.
Seekh Kebab
Dr. Stan keeps ordering this, value for money this is not, possibly treble what one might pay across the river.
Seekh was juicy, bit of a hot hit. Enjoyed.
Liver Tikka
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.
Cotton wool soft, and super-tasty – was John’s take.
Fish Pakora
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.)
Initially the verdict on Fish Pakora was – the forbidden phrase. This was downgraded to – fine. Preferred the Liver – was the final comment here.
Hafiz cleared the table, all was well. There was an appropriate wait between courses.
The six Chapattis arrived in batches. Despite looking as though they had been made from Wholemeal Chapatti Flour, these were of the thinner consistency that I prefer, the traditional Chapatti, available more commonly these days in Bradford.
Only a Pound each – Chapatti John would later remark after he had devoured his three, before helping out with the Naan.
Bradford prices, they cannot give them away in the Curry Capital then charge Aberdoom prices up here.
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 Naan was a delight. Risen, with girth, soft, fluffy Bread. To produce this consistently takes skill. Somehow, I was able to eat way more Bread than normal, and finish my Curry. OK, I had nothing to eat all day prior to coming here, it was later in the day, relativity speaking, and there had been no Bier since Monday. The perfect storm to create an appetite.
Karahi Gosht
The Meat was cut Bradford-small. Indeed, the photo appears to exaggerate the size of the individual pieces. Close, far away? There was a sufficiency of Masala, no more. This was a Bradford-dry Curry. The peripheral Oil would become a well as I ate, a bit of stirring, order was restored. Removing the Oil would destroy the Curry.
The Bradford Curry Taste was immediately apparent. Even in Bradford, this is not always forthcoming so quickly. The customary Roshan Lal may now have competition even though that is a richer Curry.
The Spice Level was no more than moderate, the Seasoning was not obtrusive but certainly suited the Hector palate. The Masala, Oil-rich, was doing its job, more Flavour and maintaining the moisture level overall. The Tender-Firm Meat oozed Flavour. This was authentic Bradford Curry, yet as a Karahi Gosht, markedly different than what is served in Glasgow/Manchester.
Karahi Gosht & Spinach
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.
Perfect, as usual – Dr. Stan.
There is an opperchancity to return to Akbar’s in a couple of weeks. Hector may well try this, two Chapattis should suffice.
*
Gosht & Potato Balti
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 Bradford-dry Curry. To what extent the Bradford Curry Taste was present was not forthcoming.
Amazing, very good, perfect for me – was Mags’s verdict, coupled with – the Naan was soft and fluffy. Good meal.
King Prawn & Spinach Special
The number of Prawns was not commented upon, as was the case in a disastrous experience at Ambala some years back. Enough Prawns. The Masala could not have been too different from that served in the Aloo Gosht, but once decanted, it took on quite a different appearance. Almost transparent, with Peppery flecks, unfortunately not captured. The Hector tries not to be intrusive once people start eating.
The number of positives whilst Yvonne ate were too many to record. A definitive – Mmmm – was uttered. This was straying into Dr. Stan territory.
The sauce certainly appealed, not too spicy – was followed by – that was exceptionally good.
The debutante has added yet another Curry to those covered in Curry-Heute.
Maybe Prosecco does not lead to decent photography…
Five happy diners, this is why Akbar’s is the most visited Curry House north of the river.
The Bill
£174.10 Very silly, and didn’t we do well? Having paid in a combination of cash and card, hopefully Hafiz also did well.
The Aftermath
Every member of staff bade us farewell, it’s an Akbar’s thing.
Where is Imran?
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.
Walking into 
Lamm Korma mit Knochen, Scharf, Desi Korma, mit Reis, kein Brot. 
The aroma was powerful. I recognised this as the distinctive Desi Korma, Citrus. Ginger Strips and Coriander topped the karahi. As I arranged the Lamb over the Rice, the Meat count reached double figures. Large pieces, plenty of eating. I spooned half of the Shorva over the Meat.
The Flavour of the Lamb was pronounced, this and the intense Flavours from the Shorva confirmed, this was one hell of a Curry. The Spice Level was sufficient, the Seasoning spot on. This Curry was pitched such all could enjoy it. The fresh Ginger Strips now tasted as if they had been cooked in, another source of Flavour. Two Green Cardamom were encountered, a whole Clove also. Whole Spices, classic Desi Curry. 
Pouring on the remaining Shorva, the final grains of Rice to be eaten were well saturated. So much Flavour, but what a waste.
The Aftermath
The sheer size of the premises impressed. Research confirms a mainstream menu. A resident of this city once advised, any Indian Restaurant which is also a cocktail bar, should be avoided. This is one of four Amrit restaurants in 
What has become a systematic trawl of Glasgow’s Southside Curry Cafes, continues. Today, 
The different layout and the addition of – Afghan Dishes – suggests a change of management/ownership. If anyone knows, please advise. Asking the solitary chap running the show today could have answered this question, however, he was kept busy throughout my stay dealing with Takeaway customers. Only in the – Afghan – section was it clear that Lamb on-the-bone was available as Lamb Doppiazza (£10.50). Lots of Onion then, maybe not. 
The Curry had at 
And so the chap took Kofta from the display under the counter and went to the kitchen. The TV has been mentioned here previously, today, a rather loud prayer meeting was being broadcast. Having spent so much time in the Middle East, I have come to feel at home with – the call from the minaret. One does not have this in Pollokshields. 
With minimal engagement, the chap brought the food. Having returned to his spot, Salad was offered, declined. 
No Egg (Anda), that has been a feature of this Dish as served at 
Previously, the Kofta were actually pieces of Seekh Kebab, as given away by the skewer marks.
Hector has his favourite places, but cannot visit them every week. Where would that leave Curry-Heute? This evening, Moiz, Mein Host at firm favourite: 
Another visit to New Cafe Reeshah (455 Shields Road, Pollokshields, Glasgow G41 1NP) was required having established that here is a source of truly outstanding 
That was ten days ago, in the interim, Howard paid a visit, he knows if Hector makes a declaration, it is worthy of consideration. If only the rest of Glasgow’s populace would take the hint, 
Howard and Hector planned a return today at 14.00. Yesterday, a phone-call booked two – large – portions, to sit in. 
The display of ready Curry had ample Karahi on display, Chicken Karahi Lahori (£7.00 / £9.00) too. Chicken Curry has featured enough in these pages of late. 
I helped myself to glasses of tap water, a jug sits on the counter, available to all. 
The Paratha seemed huge. Layered, buttery, flaky, and retaining its softness throughout, a decent example. I shall always prefer the use of white flour, not wholemeal. 
Ginger Strips had been cooked in with the Tomato-based Masala. I reminded Howard that by removing the Tomato skins, the Masala seemingly creates itself. The portion was well sufficient, even allowing for the Bones. If this was large, it was within our capacity. If standard, then who needs – large? Now for the eating. 
The richness of Flavour was immediately evident. The same ingredients are available to every Curry House, it’s therefore down to the Chef, and if he/she knows how, this magical result becomes possible. Today, I did spot a lady emerge from the kitchen. 
A modest portion of Chana sat in a brown Shorva. Cinnamon was what hit Hector’s palate, Howard offered – Clove. 
We arranged the plates such that we could split this complimentary offering. Not wanting to spoil the joy of what we had actually ordered, the Chickpea Curry was set aside. It was almost a Dessert, which was fitting when Arshad approached once more:
There was seasoning, spice and flavour. The lamb was soft and Howard had an appetite. Having missed out last week (he’s still going on about it), the anticipation and expectation were high. Both were more than fulfilled by an excellent Curry. I also enjoyed the Chickpea side dish, and was particularly impressed by the Paratha which was savoury, but had a sweet edge that complemented both dishes. 
So, you don’t just have to take my word for it, Howard, and the taxi driver who indirectly sent me back here, agree: New Cafe Reeshah has something to offer that is among the best in this city. 
I showed Arshad