And so the rain continues, the second day of meteorological autumn and the Hector is still waiting for summer. Maybe, continental Europe can provide warmth and blue skies. Watch this space.
Wading through the puddles between Govan Subway station and The Wee Dhaaba (17 Elder Street, Govan, Glasgow G51 3DY) saw the Hector take shelter at 13.40. The above photo was taken last time, far too wet to hang about outside today.
One of the two young ladies on duty this afternoon greeted on entry, no sign of Sara who was most welcoming on visit #1. A mature chap occupied the far corner table, waiting to be summoned to the kitchen. In time, I hope to meet the elders.
On visit #1, the Lamb Karahi (£12.00) most certainly impressed, today was all about Methi Aloo Gosht (£9.50). Tarka Rice (£3.00) seemed to be a worthy accompaniment. The opperchancity to have Sparkling Water (£1.50), at a sensible price, was not to be missed.
Is that all? – asked the waitress having noted the Order on her pad. Having seen the portions here already, this should be quite enough.
I had previously initially ignored the QR Code on the menu, it can be revealed that there are Daily Specials, today’s included: Lamb and Potato Curry (£9.50) served in the traditional – Shorba, Saag (£8.00), and a Chicken Karahi (£10.00) served on-the-bone. Furthermore, extra detail for the Dishes on the printed menu, the description here describes the Chicken Korma (8.50) as having – a thick and delicious gravy. This makes the Hector think – Desi Korma – and not the ubiquitous Cream & Coconut version. Contains Milk – enhances this thought. Mmmm?
The wait was an appropriate twenty minutes during which the waitress returned to discuss the Spice Level.
Above medium – was Hector’s pitch.
Enjoyable spicy – was the response. The next customer asked for – Desi hot.
Hector, take note.
The first sight of the food confirmed the Hector would need no more.
The Tarka Rice was described as – brown – on the menu. By definition, this was Rice fried in Oil and Spice. Fine as the concept was, the Rice was not served as hot as it should have been. Unfortunately, this was not established until the Masala had been mixed through. Once the Rice was spread across the plate, there was easily enough to share if say, a Tandoori Roti (£1.50), was brought into the equation.
Methi Aloo Gosht
You don’t get this in Mainstream Curry Houses, this Curry looked spectacular. The menu gives no clue, but as with the Lamb Karahi, the Meat was served on-the-bone.
Decanting the Lamb and the Potatoes, the ratio was half and half. The pricing was therefore realistic, fair, reflecting the lesser quantity of Meat. Still, there was enough, no complaints here. The Potato pieces had clearly absorbed the Spices. The Masala was dark with specks of Herb, thick, viscous, magnificent. Desi/Apna was written all over this Curry.
Whilst the Meat and Masala remained suitably hot, it became apparent that the Rice was going to bring down the overall temperature, crucial in the end game.
The sensation of the Masala on the palate was wonderful, smooth, velvet. The Seasoning was there, the Spice Level was no more than – medium. Next time – extra Desi – for the Hector.
Super-soft meat, again giving back its – Meatiness, but not necessary the Flavour of the Spices. No Whole Spices, so establishing what was in the Masala, and what was not, became a challenge. There was no sense of Cloves, the Fenugreek was not apparent. Thereafter, all I could do was accept that the overall Flavour was unique, a new experience. When the waitress came over to ask the customary question, I had to state:
I’ve been to every Curry House in Glasgow (more or less) and have never tasted anything like this.
A compliment.
The cooler, second half of the Curry was not sitting so well on the palate. By now I was aware that there was something here not to my taste. This is the third time in the last month when the taste-buds have reacted and found an ingredient to be – strange. It was therefore not necessarily the Curry to blame. The horror that was encountered in Las Vegas came to mind, Cabbage. No, whatever it was, it was not that pronounced. Cabbage in a Pakistani Curry would surely be an anathema?
There was further discussion with the waitress, I had to admit that I didn’t know what it was that I didn’t like.
Dessert?
Not my thing, and if I couldn’t manage all my Rice, it wasn’t deserved.
The Bill
£13.70 Great value.
The Aftermath
With both ladies behind the counter, I was asked if I had worked out what the interloper on the Hector palate had been. It was confirmed that Cabbage was certainly not there. Fresh Methi had been used, a treat, a favourite ingredient. Maybe trying the Palak Aloo Gosht (£9.50) could get to the root of the issue?
Meanwhile, the big question. I pointed to the end of the menu which states:
You can place an order a day prior for any mom-made food you wish to eat.
They mean it. I enquired about the possibility of a Lamb Desi Korma. Not a problem, despite this Curry usually being prepared in large batches for festive occasions. As the QR Code reveals, there are – Daily Specials – and as such requests are welcome.
The Hector will need a fellow diner.
The scaffolding has gone!
Vini was there to greet as we entered at 14.00. I took what has become my usual spot in the corner at the window. For thirty minutes we were the only diners. Their Dal Makhani (£9.95) looked glorious. I’ll have to go Veggie on a future visit and try this with the Cauliflower Potato Greens (£9.95). Two main courses, no Rice, no Bread. 
The Chapatti was as Marg likes it. A second was always on offer, however, it could never be justified.
Ginger Strips and whole Green Chillies, Toppings to embrace. The Chillies put the diner in charge of the Spice Level. I ate a whole one. 
The viscous Masala is what makes this Curry. The Seasoning didn’t register immediately due to the splendid Spiced Onions. In time everything came to the fore: Spice, Flavours, that special buzz that eating Curry creates.
The boneless pieces of Lamb disappeared in no time. One was so Tender it went down with no chewing whatsoever. Not clever. Fingers had to be employed to tackle the big bones. This is when the Hector tends to make a mess, of himself, the t-shirt. A solution has been sourced, be prepared to be amused. 
The Masala here was comparatively abundant. Had the viscosity not matched the Desi Lamb, the term – Soupy – might have been applied. This was fine. Apart from being boneless, it was difficult to tell them apart. 
Chosen because the onions were included in the smooth sauce. I do not like big chunks of onion – Marg related.
I had sampled a Soupçon at the start and found the Masala to be – Tart – in comparison to the Desi Lamb’s. My Rice portion was such that there was a donation across the table. When Marg had finished, I had another go.
I’ll stick to the Desi Lamb, on-the-bone, of course. 
I quickly dismissed today’s Specials on the board. None of those Dishes suit the Hector palate. Given the strange hiatus on the palate reported in recent weeks, I decided to conduct an experiment. Instead of repeating the glorious 
Ten pieces of Meat, no bones, were arranged around the perimeter of the Rice base. The slices of fresh Mushrooms maybe reached six. Hector could manage a Starter at Curry Cottage in addition to a main course. Enough food to be regarded as – 
The Spice Level was initially moderate, I would revise this upwards, significantly around the halfway mark. Yes, a decent Spice Level. There was no doubting the level of Seasoning, totally a la Hector! Damn good Curry. To what extent the Garlic was adding to the richness of Flavour in the Masala cannot be ascertained. What was certain, this Masala was right up there with the best. Then there was the occasional blast of Cumin from the Rice, I waited for one of the Seeds to lodge in the usual spot. 
Two days ago, Curryspondent Peter made the Hector aware of a new Curry Cafe on Glasgow’s Southside. With the aim of enjoying some more Lahori/Punjabi Cuisine, hopefully served in the Desi-style, Hector took the Subway across to Govan at 13.30. The Famous had a home match this afternoon, the streets of Govan were empty, strange times. 
It was a five minute walk along Govan Rd. to The Wee Dhaaba (17 Elder Street, Govan, Glasgow G51 3DY). As I approached, so the huge shipyard, commonly known as – Govan – came into view. I last walked this stretch one summer’s evening @1978, en route to guard part of this industrial site. The Wee Dhaaba occupies the corner unit opposite what is now Fairfield’s Heritage Centre, Elder Street is one of the many streets along the south bank of the River Clyde which comes to an abrupt dead end. 
A couple occupied the corner window table as I entered. I was surprised to see a variety of cakes (£3.50) on display under the counter, not pre-cooked Curry as is the norm on the Southside. It was apparent that The Wee Dhaaba is aiming to be recognised as a – Coffee & Cake – establishment in addition to serving Pakistani Curry.
The lady, I would later establish as – Sara – took the Order on a pad. A bottle of Sparkling Water (£1.20) was a welcomed addition.
The appearance was – magical – the aroma had me immediately won. The peripheral Oil was at a minimum. On-the-bone, there was no reference to this on the menu or discussed at the time of ordering. No messing, this was the real thing, an authentic Desi Karahi Gosht.
And so back out into an eerily quiet Saturday on Govan Rd., twenty minutes to kick-off, hardly a soul to be seen. The Wee Dhaaba is open seven days, all day, 
Long overdue a Karahi Gosht, the Hector was across the river, arriving at 
With so much on display, here was the opperchancity to take some photos of the fayre. 
The Coriander Naan was round, large and whole, already a winner. The puffy blisters added to the efficacy. In addition to the copious Coriander, the Naan glistened. I had asked for – no Garlic – was the sheen significant?
The Coriander, Ginger Strips and Bullet Chillies sliced lengthways created the classic appearance. The Meat count was double a decent standard portion, loads. Behold the Sucky Bones. The Masala, rich in Tomato Seeds, shrouded the Lamb, the peripheral Oil was collecting. This was as majestic as this Curry can be. All was set. 
The Antiseptic had gone, the Seasoning decidedly upped. Time, the great healer.
Darbar Grill 
There’s still no printed menu, the prices on the board appear to be for Takeaway. The declared portion size impressed. Had I been been looking for something else, there was no suggestion that – cooking to order – was available. As Ahmed is effectively running a school for Chefs on these premises, maybe nephew might have offered more? Hector was in a hurry, so not an issue today. 
I liked the metal bowl. Shorva, there was no denying that this was as Soupy as Curry can get. This was as Aloo Gosht should be. Seven pieces of Lamb on-the-bone and two decent sized pieces of Potato were arranged on the Rice. Two major bones, one Sucky. The Potato was cut into six manageable pieces. Enough Shorva was spooned over to create a Curry as the Hector sees it. As ever, Masala was retained for the end game, to moisten whatever Rice would be left. Boy, would I get that wrong. 
Tender, towards chewy, the Lamb was giving back Spice having sat in the Shorva for a suitable length of time. The Potato too had absorbed the Flavour of the Shorva. This was as good as this Curry gets. 
A spoon was required for part two. 
Bateera (Quails) (£7.00) at 
Just before the cluster of Curry Houses on Cheetham Hill Road, another new venue came into view – Cafe 99 Khan Baba (97 Cheetham Hill Rd., Manchester M8 8PY England). Rice & Three (£6.00), attractive, but it needs to be established exactly what is on offer. With kilos of Lamb Karahi also advertised, another one for the future. Walking past 
The more agile Marg went under the shutters, not quite limbo dancing, and called out. A lady emerged from the gloom. Having challenged the fact that they should be open, it was explained that there was a water problem and works were ongoing. Lahori Butt Karahi would open later.
Cafe 99 Khan Baba now seemed like the logical place to investigate. Crossing at the lights, yet another venue was revealed. A second branch of Lahori Nazara, currently of Stockport Road, east of the Wilmslow Road – Curry Mile. This may further enhance the theory long proposed in these pages, that the Curry scene in Manchester is moving north. The Northern Quarter and Cheetham Hill is becoming a more authentic – Curry Mile. With many shops in the original Curry Mile now just Kebap-grill houses, Cheetham Hill is where one finds Lahori-Desi Curry. A taxi driver on this trip concurred, he acknowledged the changing ethnicity in the south of Manchester and the change in food on offer. 
Marg likes giraffes, there had to be a photo. On entering the empty Cafe 99 Khan Baba, we chose the table at the door. Despite it getting hotter by the minute outside, we needed air. A chap sat behind the counter, it became clear he was never going to approach us. I went up to place the Order.
Wary of how splashy the accompanying Masala can be, never mind the footeriness of eating this micro-game bird, I decided to try Boiled Rice (£2.50) as the accompaniment. Having explained to Marg that Keema Balti (£7.00) was about being served in a – bucket – and did not refer to a particular ingredient, she was happy with this, plus her customary Chapatti (£1.00). 
A portion is normally two, the Hector had three! This would increase the chances of staining the polo-shirt by fifty per cent. I should invest in a bib and carry it with me. Steve later suggested I carry a spare t-shirt for dining in. There are no photos of the Hector, napkins aplenty, held in place by will power. 
The Masala oozed Desi quality. Orange, Oily, possibly blended, I put enough on top of the wee-birds to created the appearance of Curry & Rice. With some of the Masala soaked into the Rice, one part of the strategy was working. However, there was nowhere near enough Masala to accommodate the Rice. I could fetch more, as and when. The absurdity of having Quail with Rice soon became apparent. Fingers are required, there is no other practical way. 
Served on a plate, not a – bucket – one has to wonder why this Curry was called as such. 
Chicken and 
Lahori Butt Karahi was open as we walked back down Cheetham Hill Road. Their loss. Next time, but I think I have written this before.
A late night Curry at 
The 
Last night, I ordered the ½lb Cheese Burger (£6.90). Outrageous, especially when the – half kilo – was planned for this afternoon. The Onions and Pickled Chillies are what gave it height. How could each of these two patties be quarter-pounders? 
The Bill
Four good sized Lamb Chops, suitably cremated, but with the pink from the Tikka Powder adding colour, a slight detraction. Well Spiced, well Seasoned, this was the anticipated delight. Maybe two portions would be better than one? Ordered separately. I didn’t want it to end. The late night munchies were tamed. Or were they?
The suggested rendezvous time at 
Steve joined us having ordered – Fish and a Chapatti (£1.00). 
It’ll taste alright now – he acknowledged after the Hector had secured the necessary photo. Dr. Stan’s mini-Buffet featured Channa, Keema Peas, and Spinach + Potatoes. Quite a variety, quite a plateful.
Mags arrived having ordered boneless Karahi Lamb (£6.50) and a Chapatti. With no further space at the table, Marg adopted the Hector mode and directed Mags to a window table where they would sit together. 
Steve’s Order was duly presented: freshly Fried Fish with Salad. This was not what he was expecting. He had assumed a Fish Curry. I sent him up to the counter to fetch a bowl of Masala. He now the components to replicate Hector’s Fish Creation, albeit without the Rice. Steve was about to create his own Dish.
Normally one would tear off pieces of Bread and either dip in a Masala, or scoop up solids. Steve was about to create something approaching a wrap, but to be eaten with a knife and fork. This was not complete until Steve had gone back up to the counter to fetch – the foliage. 
Rizwan brought Hector’s plateful: Fried Fish, Salad, and Fried Rice. Rizwan had already added – the foliage – and had spooned on some Masala. I had to ask for the additional bowl of Masala, this is what makes the Dish, else there would be insufficient moisture to eat all assembled. The bowl of distinctly orange Masala hopefully came from the Karahi Lamb. 
The Fish had been fried in a Spicy Batter, with the added Green Chillies, there was quite a – kick. With two sources, the Seasoning was right up there. The Masala was giving out its Umami Spice and Seasoning. The Fish tasted as if it had actually come from the sea. Not too much to ask, but a well-Seasoned Fish Curry can be hard to source. 
A certain social medium highlighted that today was the anniversary of a visit to 
There was no Rizwan as Marg and Hector entered 
Rizwan arrived at 12.58 and immediately came over to greet. That our Order had already been placed was confirmed. Then there was the catching up, and the sad news that two of our company could not travel. We shall still make double figures. 
Four large Chops, the Spice coating could be seen, an Onion based Salad to accompany. Maybe Marg had something grander in mind on that side. 
Decided last minute to go for lamb chops and salad. 4 cremated chops appeared with enough carbon and tender meat to satisfy me. Great flavours of spice, and I enjoyed the cooling onion, lettuce and tomato salad with mint yoghurt. The chops were messy to eat but well worth it. 
The naked Curry was brought by Rizwan who then went to fetch – the bits. Suitably dressed, it was time to tear in. There was no Meat count, no need, the portion was as massive as ever. The ratio of Meat to Masala was such that careful management was necessary, the antithesis of a Soupy Curry. With the Masala, partly absorbed by the slightly Spiced Rice, this Karahi, if indeed it actually is, just looks so welcoming. Blended, possibly, the richness of Flavour of the Masala never fails to impress. Consistency, I’ve had this Curry dozens of times, it is always the same. Wonderful. 
Tender Meat, the quality always stands out. 
The Bill
With half an hour to go before we could finesse an early check-in at t’Travelodge, Marg chose a new venue on Tibb Street for coffees and one dessert. Fourteen pounds, eighty three pence, seriously.