Whilst this is certainly the hundredth review of The Village “Curry House” (119 West St., Tradeston, Glasgow G5 8BA) in Curry-Heute, in terms of actual visits, it could well be double that. No – #100 certificate – therefore to mark the day as at Yadgar or Karahi Palace, I’ll never establish when visit #100 actually was.
When Curry-Heute was launched in April, 2010, it sort of just happened, Hector was already – resident – here. It was The Village which introduced Hector to – Desi Curry – the memory of exactly when is also lost. Fair to say that in the noughties, the Hector could be oft found sitting at the bench portal between cafe and kitchen. Oft, three times a week, whenever Marg did not require to be fed.
Since then, the temporary relocation across the street, leading to the unveiling of the wonderful new premises, extending the original into a former industrial unit. Review #1, reminds me of suggesting to Mr. Baig, Mein Host, that he should consider building flats upstairs so that I could become even more – resident. Arriving today at 14.15, the scaffolding had gone, the new flats must be near enough complete!
Further, internal, works have been undertaken. The large room has been split in two thus creating a discrete – function room. Hopefully, this, and the main dining area, can be heated separately, thus reducing the gas bill. Today at The Village, it was decidedly warm, the first Curry enjoyed in comfort in recent outings.
A hundred reviews, few have been sycophantic. Review #1 reveals that even before Curry-Heute, I had already been in touch with Mr. Baig regarding the inconsistency in the presentation of my beloved Lamb Desi Korma – a Yogurt base with Black Pepper, Green Chillies and copious amounts of special Herbs and Spices – as the menu described in 2010. Ironically, this was solved in subsequent years by removing it from the menu. Fear not, it’s back!
The Village taught me to experiment. There are many other Desi Dishes. Tawa – a concoction of Black Pepper, Ginger, Garlic and the freshest of Herbs and Spices (2010) – became a popular choice. Then there was the Lamb Laal Lahori aka Laal Maas which disappeared, never to return. Laal Maas has subsequently been had around the World, no Chef has ever come close to the intensity of Tomato that was once served at The Village.
Mr Baig was busy in his office as I walked along the newly created corridor at the entrance. There was an acknowledgement. The young masked waitress led me to a table mid room. She picked up the Lunchtime Menu as she passed the pile, I asked for the Main. I immediately realised this was a new menu, fair do’s, prices last increased back in 2023.
Lamb Desi Qorma (£14.95) with Mushroom Rice (£3.95) was duly ordered. I ensured – on-the-bone, the waitress made a point of saying – Desi – then offered – medium or spicy? The challenge was accepted.
A jug of tap water completed the Order. The strange aftertaste I found in Southside venues last summer has gone.
What was that about?
The first Monday of the New Year, the day peeps should be back at work. There was always a handful of diners present today, but I still await the throng when the Barclays staff discover The Village. Too late for Handi By Darbar.
The closure of the nearby Handi By Darbar, formerly Karahi Palace, means that The Village is the only source of Desi Korma in Glasgow known to Hector. Do I really have to go to Punjabi Zaiqa (Berlin) to find another version?
As outlined at the start of this review, it’s all abut Spice and Herbs. Curry does not have to be – challenging – today, I just happened to be in that mood. The distinctive Flavours of this Curry, traditionally prepared for festivities/events, is what makes it a standout.
I can smell it from here – I said to the waiter as he placed my food mid table. The blast of Citrus was that pronounced.
I arranged the modest portion of Mushroom Rice on the plate. From where are Chefs currently sourcing these superb, fresh – black – Mushrooms? Enough for one, a sensible portion, I should have sampled it before decanting the Curry. The Rice could have been hotter, consequently this would bring down the overall temperature of the meal.
Lamb Desi Qorma
Consistency – used to be the issue. Since the Desi Korma reappeared on the menu, this has evidently been sorted. However, the garnish of Flaked Almonds never appears.
In a departure from the norm, let’s start at the end of the eating, the debris.
The bone count was such that there was plenty of Meat to be enjoyed. The Sucky Bone is always a sign that quality Meat has been served, the marrow also adds to the overall Flavour. Four whole Cloves, perhaps the single Spice which gives Punjabi Cuisine it’s distinctive Flavour. Both Green and Black Cardamoms were revealed, then surprisingly, the Lemon Rind. Ah, the Citrus. The skin of the Red Chilli may be down to the Hector accepting – Spicy.
In the pages of Curry-Heute, it is the presence of – Whole Spices – which marks the serving of – Desi Curry. Too many venues stick this moniker on their menu, the Hector is left to ask – why is this Desi?
The Meat count was into double figures, the bone content is revealed above. The blended Masala had an Oily sheen, there was no residue. As ever, I kept some back for the end game, but too much Rice was not going to be an issue, every grain would be eaten.
The aroma had already confirmed the presence of the distinctive – Citrus – Flavour which a certain Curryspondent assures me is from the Yoghurt. Today, a tanginess registered on the palate, the Lemon Rind took me towards Achari.
Achari, another Village favourite, why am I denying myself these pleasures? I may have to move back in here.
The first piece of Lamb was decidedly – stringy – which took me aback momentarily. All was well thereafter. Note, the quality of Lamb encountered in recent weeks has been exceptional. Today’s was true – Desi – more than just Meatiness, there was Spice and Herb being given off. (The other – Desi – parameter.)
The menacing Masala, Chef had given me – the works. The Spice Level was prominent at the start and had kept building. By the halfway point I made another note: this is when people say – my mouth is on fire.
A Spicy palate never hurt anyone.
Finally, the Seasoning, never intrusive, but sufficient that the Herbs and Spices were able to reveal their Flavours. Sensational, but not in the usual application of this word. This was a Curry befitting Review #100.
As I ate, so Kasif, a son of Mr. Baig walked through to the office. I have known Kasif and his sister Irram, since they were teenagers. Tempus fugit. Kasif didn’t spot me, else left me to my eating. It was his elder brother, and Chef, whose name I have never established, who approached me as I finished.
The Bill
£18.90 Or double what I paid in the bygone days…
The Aftermath
The renovations, fuel charges, New Year, were all discussed. My burning question: if the space is now divided, where will The Village Ramadan Buffet be set up?
The function room – was the answer.
We cannot all fit in there. It’s a while until Ramadan, time to think on this.
I should have asked about the flats upstairs.
Getting a posse together to justify a visit to 
Somehow, we ended up at the same table I have occupied on most of my previous visits in company. I managed to avoid having the soon to set, but still brilliant, sunshine blinding my eyes. 
Having previously agreed that Marg and I would be sharing the kilo of Lamb Karahi (£29.95) from the – Desi Khana – section of the menu, we did not need a Starter. But, given the advised thirty minute wait for this creation, – we could share a Starter. Marg and Wendy appeared to have a tacit understanding that – sharing – was the way ahead. This only works: a) if there’s enough to share, b) one actually wants what others order. 
The two other tables, originally occupied, were soon free, an opperchancity to take a couple of photos of the room. A somewhat chilly room, Alison would keep her coat on throughout our stay, but then she has left the 
Wendy hadn’t expected a cold Starter and reckoned this should have been made clearer on the 
Five pieces, modest or miserly? By the time Marg wheeched two and placed them on the plate with the Gol Gappa, there wasn’t much for the Hector to sample. Two pieces eventually came my way. They appeared to have been double fried, as is the norm. Spicy, well Seasoned, moreish. 
The two Chicken Kebabs were devoured by Alison, who was clearly enjoying her selection. There was a – thumbs up – from the far end of the table. This was a better value Starter than the two above. 
Due to his dietary restriction, it was safer for Steve to leave the accompanying Raita alone. Using the utensils, Steve set about dissecting his piece of Chicken. Well fired, with a Spicy coating, this went down well.
Hot plates, cold room – was noted as the dinner plates arrived. Six diners, five mains, it’s a pity there’s no video of the food being presented. The various dishes were assembled on a tray brought to the side of the table. Each had a lid, to preserve the sense of occasion. Three (!) portions of Pilau were presented, enough for all those who desired Rice. 
The Naan was served whole, and in the style the Hector seeks. Both a good size, risen puffy, blistered, only the lack of a Buttery Sheen stopped this being the perfect Tandoori Naan. But a scrap would remain at the end, so, certainly enjoyed.
The Chicken Tikka sat on a bed of sizzling Onions. To fill out the platter, halved Tomatoes and large wedges of both Yellow and Green 
There was a lot to get through. The 
How was this a – Bhuna? The Masala may have had a sense of viscosity, but there was way too much of it. Bhuna is what led the Hector towards – Dry Curry – all those decades ago in Vinicombe Street (Glasgow). Had I been served this there would have been questions asked. My tuppence worth is written, however, it was Alison who has the verdict:
Nine large pieces of Lamb Tikka sat atop a bed of sizzling Onions. No 
The Hector could have done damage here, this looked wonderful, an intensity of Flavour, understood. I feel a mixed Tandoori coming soon. And the joy is, anyone can do this, any cafe/restaurant with a Tandoor. Peter:
The 
Wendy was also encouraged to sample the Masala in the Lamb Karahi and pronounced hers to be better:
A sprinkling of Coriander plus Ginger Strips topped the Karahi. Large pieces of Meat, it was impossible to judge the bone content at the start. I’ve seen – larger kilos – and given the ease with which Marg and I took care of this one, the quantity was not a challenge. I must point out that the price of – the kilo – at 
Cumin came through in the melange of Flavours. Dry, Earthy, this was delightful eating. Tender, tasty, as the Meat was, it was not giving back the depth of Flavour as, dare I say it, 
Business here remains healthy, despite the reported opening of quite a few more Punjabi Curry Houses in Edinburgh. These I shall have to track down, which could take years given how rarely I am through here. 
Ayr, a somewhat spontaneously chosen locus to bring in the bells. The Hector was charged with finding somewhere suitable with only a few days notice. It is twelve years plus, since Marg and Hector last set foot in this once famous seaside resort, now identifying as a – university city. Then it was 
Priya – Authentic Indian Kitchen (
Entering the restaurant at 18.00, a family of five, including the obligatory – wean – was in situ. Two other groups would subsequently arrive which restricted photographic coverage of the interior. A long, narrow room, the bar is on the far right, the kitchen at the end. Marg could see four people working there. One sported a turban, two were indigenous – British.
The waitress brought the menu and took the drinks order: a 750ml bottle of Sparkling Water (£3.25). A decent price. 
As is oft the case, Hector’s choice of – Authentic Curry – was already known: Methi Gosht (£11.95). Marg opted for Rara Gosht (£11.95). 
The other table was tucking in to their Poppadoms etc. whilst we all waited for our mains. Meanwhile, the wean was conducting experiments with gravity and also converting potential energy into kinetic. 
The Naan was an absolute delight. Large, served whole, tear shaped, risen, puffy, blisters, this was a Naan! With so many interpretations of the flatbread served as – Naan, perhaps it’s about time we had a specific name for this perfect example of the genre? Tandoori Naan no longer feels enough.
The medium-sized karahi was packed full of decent-sized pieces of meat. On reaching double figures there was no doubting that – the third Dish – would not be required. Being a Mainstream Curry House, I was confident that this Methi Gosht would be in my preferred style. Here was a Masala rich in Herb, not the – Desi – Herb Mash lacking in actual Masala. For once, Mainstream wins. Being a UK Curry House, there was no sign of the Cream which is common across Europe. 
Ah, the taste of Methi, glorious. There was a huge Herb blast. Gone are the days when the Hector would ask for every Curry to be topped with Dry Methi. Perhaps these should return? A standard addition to the – foliage. 
The Spice Level took me by surprise, and kept building. Some might not have been comfortable with this. The Seasoning was neither intrusive or lacking, well pitched. 
With a tingly tongue, the Spice still built as I ate. The combination of Mushroom Rice, Naan, Methi-rich Masala Mash and Meat, was a joy to eat. When the waitress checked on our progress/enjoyment, – Excellent – was declared.
Topped with Coriander leaves and stems, this Curry presented as – Thick – as Curry can be, the antithesis of the Shorva which too many accept as – Curry. Such was the quantity of the Meat and Keema in the karahi, the Masala had to be minimal, an elegant sufficiency. 
A Soupçon crossed the table. Umami! The Meaty blast was certainly pronounced. There was nothing here not to like, but if one likes Methi, then Hector’s Curry should still entice. Marg offered a word, or ten:
I was ready for my food. These tender pieces of lamb with minced lamb was a perfect combination. The sauce was rich and full of flavour. The Mushroom Rice gave me different textures and added more vegetables to the dish. The Naan was light and crispy and allowed me to scoop up the Keema and sauce. A very enjoyable dish. 
As the table was cleared, so Marg asked for Masala Tea. The waitress looked puzzled. Chai – I proffered.
The Bill
In a departure from the oft wedged Cumin Seed, this evening, it was pieces of Herb which eventually dislodged. Methi, man. 
Not for the first time in these pages, the saga is being told of Hector being invited to dinner and bring the food, cooked of course. A change from last week when Marg had me cook – Lasagne – for four – and btw, you won’t want to come, it’ll be all hockey talk. 
On the eve of Marg’s favourite festive day, the afternoon was spent preparing all this: 
With all three requiring Onions, cue the bags of frozen, nay tears. However, they are saturated on defrosting, the water has to be boiled off, and once added to hot Oil, they are a bu**er to turn to pulp. 
Marg enthused about the naked Masala, it had a – kick – but was considered to be – not too Spicy for Wendy. There was more to come.
To me, the intensity of Flavour, even after the Cream had been added, was beyond anything I have ever been served in a restaurant. Creamy Curry does not have to be – bland.
Across the river, the Mushrooms and Salmon were finally added after the Masala was fully reheated. The final outcome was a seriously viscous Masala, full of Flavour, complemented by the Salmon, the Mushrooms added further –
The recipe stated that the Cauliflower should be added minutes before the Potato. Why so long? Cauliflower usually cooks in next to no time. The Potatoes were par-boiled, a lesson I have learned, the hard way. 
As the news spreads of the wonder that is the Lamb Lahori Karahi (£13.00 – large), served – on-the-bone – at 
Marg, who was not having 
A Chapatti (£1.00) for Marg, and two Tandoori Nan (£1.50) completed the food Order. As I fetched gasses of water, so Stewart asked for a Can. 
Arshad held aloft a ready portion of Nihari Lahori Style (£10.00). 
The presentation of the large karahi was a wondrous moment. How long have they had this tucked away? Two large portions, near enough the kilo, and remember the price. The abundant Meat, topped with Ginger Strips, protruded from the rich Masala. 
With the key ingredient of the – foliage – now added, it was a game of two halves. 
Meanwhile, Hector had had his Bread quota and was inviting Stewart to clear up. With his plate wiped clean, Stewart took care of the remnants in the karahi, nothing wasted. Stewart:
Chicken Mince, finely chopped Onion, and plenty of Potato pieces, without needless Masala, and not a trace of Oil, this was a classic Desi – Aloo Keema. A Soupçon came Hector’s way. Given that I was eating 
Chicken Mince with plenty potatoes. Full of flavour with a spicy kick. A good helping which complimented the Chapatti. Did not manage to finish the bread. Half way through, arrived a dish of freshly chopped coriander. This added a lovely blast of coriander to the meal.
Green Gates (285 Sauchiehall Street, Glasgow G2 3HQ) recently took over the premises occupied by 
The waiter brought two menus, the – Lunch (£10.95) – and the – Pre Theatre (£13.95). The main menu was available also, I was informed, but I had already decided to go – cheap – today after recent excesses. The Hector cannot support all of Glasgow alone. 
During the wait, I fetched the main menu. Hadiwala Gosht (£14.95) is served – on-the-bone. Lamb Kadhai (£14.55) made no mention of the – 
As I took in the new surroundings, there was clearly much space opposite the bar. More tables could be added, as and when. The musak was different too. Given the time of year, respite from the usual nonsense, today, Disco-Schlager Musik. Dig it, man.
A chap appeared from the kitchen bearing the complimentary amuse-bouche which is a feature of 
Four, decent sized pieces of Pakora were accompanied by an Onion, Olive and Bean Garnish, a pot of Chilli Sauce and a slice of Lemon. A meticulous presentation, I wasn’t sure where the Lemon fitted in. 
The Pakora did not appear to have been double fried, the exterior was a stimulating change. Featuring Onion and Potato, this was suitably filling. Why does mainland Europe get Vegetable Pakora so wrong? The Chilli Sauce was not too Sweet. 
Behold the Naan! The Plain Naan (normally £3.25) was exactly what the Hector seeks. Served whole, the tear shape confirming it had come for the Tandoor, thin, risen, big puffy blisters, the buttery sheen. This was worth the entrance money alone. 
A Tapas-sized handi, one cannot expect the full portion in a Lunch Menu. Normally, I would eat directly from the handi, but given this was visit #1, I decided to turn out the contents on to the heated plate provided. 
Five pieces of Meat, eight pieces of Potato, sat atop the Thickest of Masalas. Finely chopped Onion and Garlic permeated the Masala, as hard as I looked, I saw no Tomato Seeds. I believe I did see pulped Meat in the Masala. The yellow colouring in the Potato suggested it had been given a chance to absorb the Spice. 
The Spice Level was decidedly – medium, the Seasoning was not in one’s face, but certainly sufficient. The Tenderest of Lamb, I found the interior somewhat Dry and not giving back the Spice. In these pages, this is what identifies the Mainstream over Desi. The Potato, however, had done its job, and was why I had opted for this Curry. Here was the full Flavour of the Masala. There was hardly a trace of Oil. 
Having consumed way more Bread than was proportionate to the quantity of Curry, I admit to struggling with the final pieces of Meat. The Dry-ness may therefore have be down to the Hector palate. 
No Calling Card, Mein Host was well aware of my presence. I remarked on the new décor to the waiter, the removal of the mirrors and told of Marg marching into the kitchen because she had lost her bearings due to the multiple reflections. 
The sweep of the Southside Curry Cafes continues. Fast food was required before a 17.00 rendezvous in Strathbungo. Tandoori Grill House (170 Darnley St, Pollokshields, Glasgow G41) was
Arriving at 16.00, a chap was at the counter ordering what sounded like a massive Takeaway, there was a bit of haggling when he returned to collect it. Daal was the only Curry on display. I asked Mein Host what Curry was ready – Keema & Potato and Tarka Daal – was the reply.
Mysteriously, there was an ongoing conversation in the kitchen, a second staff member, never seen, not even when I went up to pay. Mein Host brought the food to the table. Proper crockery, 
The Wholemeal Chapatti was served – whole. Unusually, I would eat every morsel.
The food was served piping hot, always a plus. A modest portion, enough. With no needless Masala, this was moist enough. The traces of Oil on the base of the plate were well within acceptable parameters. Chicken Mince, much more common than Lamb Mince in these parts. The small-cut Potatoes seemed plentiful, stained yellow, they appeared to have absorbed the Spice. 
somewhat subdued. Tomato skins were one of the visible remnants of whatever went into the Masala. A leaf and stem, or was it a thin piece of Cinnamon Bark, were also revealed. Whole Spices, the mark of a true Desi Curry. 
The Bill
A Monday Curry, 
I was assured it will return in January. This aside, I didn’t see anything different from the 
I had recorded a gap of fifteen minutes since placing the Order, respectable, who wants a rushed job? Pratap appeared with a bowl of Soup – from the Chef.
Behold a Hot and Spicy Shorva with pieces of Chicken, Sweetcorn, and Carrot. Whilst there was a hint of the gelatinous texture one finds in Hot & Sour Soup, the cornflour here had not been overdone. The Flavours were decidedly Indian Spice. 
The Vegetable Rice was as described. What seemed like a sensible portion would become more than I could manage given the quantity of what accompanied. 
This was a work of art. Ginger Strips, Coriander and Onion topped a pyramid of Lamb Chops shrouded in the thickest of Masalas. Three, large, thick, chunky Chops. Only three, but these were complemented by a further three large pieces of boneless Lamb. This was quite a portion. 
With the Meat and Masala arranged over the Vegetable Rice, it became a matter of how to eat this. Maybe a Chapatti would have been a better accompaniment. It did seem a bit strange approaching Chops with Rice. With the added Vegetables there was a lot going on here. 
The Seasoning in the Masala stood out. Correspondingly, the full Flavours of the Masala were revealed. Intense west Asian Spice here, meeting the eastern Flavoured Rice, a new experience.
Pratap acknowledged the volume as he came to clear the table, an opperchancity to praise his creation and my unwitting ordering of – east meets west. 
A trip to Aberdeen in December, ganz normal. However, this year, a bit earlier, and Marg wants me back in January. So it goes.
In a repeat of 
Fortunately, Marg spotted their Bill being paid, they were soon away. Six weans, tomorrow’s family gathering will feature eight toddlers, bring it on. A grumpy old man – is how Marg describes me. I used to get paid to tolerate kids, now I’m not. In passing, I’ll drop in that a former pupil is now the Chairman at Ibrox. 
Curry, despite the attractive range of Desi Dishes on offer, the Hector was not missing out on the Fish Karahi (£11.95). There are so few venues across the UK that serve Fish Karahi in what I can call – 
Hot dinner plates were presented, I also noted that the plates on which the food was served were also heated. Crucial in December, and this follows on from comments made in recent outings in Glasgow. 
Topped with Ginger Strips and a modest sprinkling of Coriander, the Masala was Thick, Minimal, classic Punjabi Karahi. The only trace of Oil would be found at the base of the handi. There was a sufficiency of White Fish which had retained its integrity. However, the Hector would soon flake this to transform the Curry into something more similar to that served at 
The Texture of the Fish was spot on, no rubbery nonsense here. The Spice Level was well pitched, enough to make its presence known, never a challenge. No Green Chillies added. That this was a Fish Curry was not in doubt, too often I have to report otherwise. The Seasoning could have been braver. More would have put this Curry into the stratosphere, today, I settled for the troposphere. A damn fine Fish Karahi, every morsel of Curry and Rice was consumed. 
Identical Toppings, spot the Sucky Bone. The Masala looked wonderful, again Thick and not excessive. A Soupçon of Lamb crossed the table. Tender Meat, but without the Masala, dry. Come on, Hector, Dry Curry is what these pages celebrate. 
With the full handi and no Bones, there could well have been even more eating here. As I got to taste neither, I cannot comment on any difference between the Masala here and above. Still, with the quantity of solids protruding, the ratio Meat to Masala appeared to be fitting for a – Bhuna. Meat & Mushroom Vindaloo – Hector’s #1 Curry in the 1970s. Euan’s combination today was not far away from this. 
I was not sure what to select, given 
Somehow, three months have passed since Hector had Desi Lamb (£12.95) served on-the-bone at 
There was no sign of Vini, Mein Host, today, instead, a young waitress would take of us. Our usual corner table was selected. The offer of switching on the fan heater was gratefully accepted, a cold room, and as Marg observed, not helped by the large window behind me. 
Glasses of tap water were arranged whilst we studied the 
It was the equivalent Starter, served many years ago across the road at 
A Soupçon crossed the table. The potent combination of Fish and Citrus impressed, very tasty. The quantity was pitiful. I showed Marg a 
Decided to try this instead of Fish Pakora. A good sized (eh?) haddock arrived wrapped in foil and full of spices. I scraped it onto my plate and enjoyed the fish with my side salad of small tomatoes, onion, cucumber and 
Topped with Ginger Strips and whole Green Chillies cut lengthways, the rich, dark brown, blended Masala looked stunning. The viscosity impressed. Curry, not Karahi, there was still a strong resemblance to what is served as – Karahi – at the wonderful
The Seasoning was perfection, consequently, the complexity of the Flavours was revealed. The Spice Level was no more than – medium – but on taking in a Chilli, this rang a bell or two. The waitress came over to enquire if the Spice Level suited. 
As with