Omar did the double take when he saw me sitting alone in The Village “Curry House” (119 West St., Tradeston, Glasgow G5 8BA) for the second consecutive Saturday afternoon. With all Hockey cancelled today due to a heavy frost, Marg was able to offer a lift across the river, this had me arrive in the Southside at a somewhat early 13.00. Marg had arranged lunch with a teammate, so it goes. A mere six customers were present when I arrived, the place was deserted when I left an hour later. Where was the crowd from last week?
Today I fancied a Desi Korma, and with Handi by Darbar still yet to reopen, that left The Village. Last Saturday’s notion for Kofta Palak (£11.95) took me here also, maybe one simply has to accept that The Village has the largest array of Desi Curry, available at all times, in this city.
The somewhat diffident young waitress took the Order: Lamb Desi Qorma (£12.95), Mushroom Rice (£3.50) and a 750ml bottle of Sparkling Water (£3.95). On-the-bone – was confirmed, as was – above medium – Spice.
After an appropriate wait, the waitress brought the food. The aroma of the Desi Qorma already had me won. I know it’s not exactly the same as was served here in the Noughties, one always hopes. Perhaps the distinctively flavoured Vegetable Rice, which was once a featured accompaniment, was fundamental to the overall enjoyment. The Veggie Rice (£3.50) which is available, bears little resemblance to what was, however, at the time of writing, there is the realisation that it should be given another chance.
Today’s Mushroom Rice once again arrived in a bowl too hot to touch. Hot food, always a good start. It has to be Rice with a Desi Korma.
Lamb Desi Qorma
The Sucky Bone stood out in the Toppings of Ginger Strips and Coriander. I reached double figures whilst decanting the Meat to the Rice. Two other bones had next to no Meat, still, there was plenty to enjoy.
The Seasoning was instantly apparent, the Spice less so. Within a few minutes I was reaching for the napkin, yes, this Curry was Spicy. The Tenderest of Meat gave off an explosion of Flavour whilst chewing.
Why do I rarely spot Cardamom before I bite into them? A Green Cardamom and some whole Cloves were duly set aside. Whole Spices, an important feature of a Desi Curry, but one can choose what to digest.
The Masala was sufficient, no more than required. I kept some back for the second half, always a rewarding tactic. The Village Curry Taste was there creating the warmth of Flavour on the palate which brought me here all those years ago, and keeps me coming back. The Citrus? Read on…
The Bill
£20.40
The Aftermath
There was time to watch some football on the Oppo whilst finishing the Sparkling Water. Maybe the – afterglow – should become a fixture in Curry-Heute? The Citrus revealed itself for the next hour or so thereafter.
Before reporting on 
Possibly just another Takeaway, however, I did identify three features that make Sara worthy of further investigation. 
It was just before 14.00 when I popped in, two hours before the opening time given on the menu. No – Curry – was on display. Aloo Gosht and Gosht (£10.45), both Desi, will have to be investigated.
Fine & Dandy
The Order was placed with Shkoor, Mein Host, over the weekend. This included a request for Chapli Kebab (£3.50 a pair) and Fish Pakora (£8.00) to precede the main event. Additionally, for the sake of Diversity, today’s Vegetable Dish should also accompany the Karahi. 
Howard aside, my dining companions today are not regulars at 
What are these? – asked Bernard as he tore into the Chapli. Chicken Chapli, suitably Spiced, one cannot come to 
The Fish Pakora was hot and fresh, another standard for Hector. In recent times I have been happy to have this combination of Starters along with a Vegetable Curry. 
What could be finer than this?
Another one!
The Lamb was glorious, giving back the Spice in addition to its own meatiness. Stewart and Hector were on one karahi, Dr. Bernard, Graham and Howard on the other. In time we passed ours along the table. I was surprised when it came back. Appetites were being sated, but then the amount of food on the table had not stopped growing. 
The Chapattis were replenished. The largest Wholemeal Chapattis ever seen, the first one had risen to form an enormous blister at the time of presentation. Not overdosing on Bread was a key tactic in finishing all that lay before us.
I had asked for a Vegetable Side, a good helping of Aloo Gobi arrived soon after the Karahi. I had to tell Stewart, sitting opposite, that the Flavours from this are as intense as those from the Karahi, again, how do they do this? There’s more. 
A plate of Daal arrived, we were being well looked after and this is essentially why the instigators have never come here without the Hector. 
A plate of Saag/Palak completed the array of food. Spot the slices of Butter which melted in, way better than the Creamy Mash encountered in Europe. Bernard made a beeline, tore in, then asked if it was actually possible to buy this. A Soupçon was procured around the table, Dr. Bernard took care of the rest. Where was the camera crew, a sound recording at least? The positive noises on my right should have been noted.
The three Vegetable Sides were finished. Still there was Meat and Masala, The instigators had bailed first, I ensured that Howard was replete before encouraging Stewart to mop up the remnants. The Hector still had Meat on his plate. Howard had the honour of the final spoon of Masala. 
We had done it, all but a tiny scrap of Chapatti had been devoured. Five was the magic number. 
It was time to go round the table and record some words. Graham:
Stewart:
Last week in 
The Order was recorded on paper, an opperchancity to bypass the electronica and have my Nan (£2.95) served whole. Duly recorded, as was the 0.75l bottle of Sparkling Water (£3.95) which remains realistically priced. 
The silly season is nigh. I counted over thirty adults present during my hour or so here, and numerous weans. There’s always one to shatter the peace. Rather than have the wean scream until it gets what it wants, why not train it, at home, that all is withdrawn until tantrums cease? Then a wean can be considered fit enough to go out and eat in public. 
It was Omar who brought the Order. I instantly pointed to the superb, shiny, whole Naan. 
Five, moderately-sized, Meatballs sat in the thickest of Masala mashes. Serve me this as a Curry with a full portion of Lamb pieces, and I may struggle. In terms of the Meat content, five Kofta is way less than say a plate of Keema. I had considered giving up one Meatball in favour of an Egg. 
Adam asked where else in Glasgow serves food at the same quality as 
A few hours later, the table in our evening watering hole was joined by Dr. Jamie who, much to Dr. Stan’s chagrin, started quoting segments from Curry-Heute. This may we
A Friday night on the Southside, most unusual. As Marg was also nearby, the Hector contrived to arrange a lift home. Just one more thing, a stop-off at 
The Bill
I was also here to plant seed. It is a long time since The Company were fed – at 
Twenty pieces of light coloured Vegetable Pakora, they still appeared to have been twice fried. Crispy, a full on delight, the Potato content was on the edge of perfection, another minute would have removed the need to bite in. Anyway, after the horrible Falafel had in 
There was time for a seven bell lunch before heading to the airport. It was about time the Home Made Mutton Curry with Bone (€14.90) served at 
The heart sank momentarily, not another Creamy Masala? I convinced myself that the creaminess had been reined in somewhat. Six BIG pieces of Fish sat therein, how I wished it was three hours later. Coriander leaves and stems topped the lot. 
A split Green Cardamom was the first thing I bit onto, not the best of starts, but Whole Spice is always a positive. The Spice Level was significant. Finely chopped Green Chillies were encountered in the mix, these and the Coriander stems added to the traditional – grittiness – of the Masala. The Seasoning varied. The, as ever unidentified, white Fish gave off the hoped for powerful Flavour of Fishiness, but no sense of ever having been in the sea. Fresh-water Fish? The Masala carried the load here, sufficient to declare this as a worthy Fish Curry. There were no bones.
Defeat was accepted. What was the Hector doing having a la carte this early? There was a ‘plane to catch, and the lively Icelandic volcano has yet to erupt. 
Entering 
The original plan on this trip was to accompany Dr. Stan to 
The menu has remained the same despite the change of ownership. I didn’t recognise any of the Chefs, nor they me. Fisch Chettinad, the Curry I have promoted here for some thirteen years long disappeared from the menu, but remained available on demand. Today, I decided to keep things simple and have Lamb Chettinad Spezialität (scharf) (€15.90) which, being in Europe, comes with inclusive Basmati. Mein Host for the day appeared not to be familiar with this Curry on the menu. A 0.4l glass of Sparkling Water (€3.00) completed the Order.
Fifteen decent-sized, pieces of Lamb were removed from the dark, rich Masala and arranged on top of the Basmati. The Toppings were a threat of Coriander leaves and stems, these were mixed through the Masala before it too was spooned on. It was earlier than the Hector prefers to eat, here goes anyway.
The – kick – from the Masala registered immediately and kept growing. This was a Spicy Curry. The Seasoning was fine, perhaps a tad below the Hector idyll. Whilst the Flavours were powerful, there was nothing South Indian coming across. No smoked Chilli sensation today. The once super-gritty Texture has long gone. 
Visits here have, in the majority, been about Chettinad, therefore too good to miss when Geography limits the number of opperchancities. Later in the menu is Home Made Mutton Curry with Bone (€14.90) and a Fish equivalent for (€14.00). Once again, Fish is cheaper then Meat in Europe. A Desi-style Curry in 
Located a block to the north-west of 
Sources, various:
This is my absolute favorite Indian restaurant in Germany and had a great experience. 
To my left was the inner room with some stunning wall decoration. A large group of Asian diners had this, the rest of us were sat in the entrance room. With Indian staff and Indian customers, all was set up to be … well, we’ll see. 
Drinks were sorted first, a 0.75l bottle of Aqua Morelli Frizzante (€6.50). 
The given descriptions for Lamm Vindaloo (€17.90) and Lamm Bhuna (€17.90) listed standard ingredients, no creamy nonsense. Whether or not – Bhuna – was taken seriously is always a good meter for a first visit to any Curry House. All main courses are served with Salad and Rice. All Bread to be paid for. 
The young chap who appeared to be the head waiter brought his pad and took the Order. I enquired as to Spice Level:
The Salad, more German in style, was deceptive. Beneath the adornments lay a mass of Lettuce, hardly inspiring. With the Rice to one side of the plate, it felt logical to rearrange it. As ever in Europe, there was more Rice than a Hector would manage. 
A Creamy Masala, why? At least it had a decent level of viscosity, but this was hardly – Bhuna Dry. Ginger Strips and Coriander formed part of the elaborate Toppings, these would be mixed through on decanting. The Meat count reached double figures, there was certainly enough. 
The Seasoning registered first then immediately dissipated. In its place was an alien Flavour, not from any Spice listed on the menu, nothing known to the Hector. There was a slight Tang, but no sign of Pickle. The Taste was somewhere between Sour and Bitter, potentially horrible. What on Earth had Chef added to this creation? Vinegar seemed to be a possibility. Allowing myself the benefit of moving forward an hour, the – afterglow – suggested Cabbage. Vinegar and Cabbage, who would ever combine these? 
I tried some of the remaining Masala on its own, the unpleasantness was less apparent, but eating this Curry was certainly going to be a chore. 
Bamberg is for Bier
The charming Hostess directed me to a table in a recess sitting opposite another solo diner who was nearly finished. Having established I was not having Buffet, the extensive menu was provided. A half litre glass of Sprudel (€2.70) was ordered. Sparkling Water is cheaper than Bier, not something to assume in this part of the World. 
Inclusive Rice, in a Euro-Curry House, the karahi was brimming with Basmati. I took a plateful, the rest was discarded, wasted. 
Behold the Soupy Curry. Strips of Onion and Syboes floated on top of the thin, yellow Masala. One piece of Lamb broke through the surface. The absurdity of the moment was duly noted, this was the style of Curry which the Hector avoids at all costs. Add to this the prior acceptance that this interpretation of – Vindaloo – would feature Coconut. No Potato in a Vindaloo? 
Creamy with a kick – was the first tasting note. The Coconut had not overwhelmed. Thankfully, this Curry was not sweet. The lack of complexity was apparent, not the usual array of Spices. However, as I ate on so a level of respect would develop.
Creamy, not too Spicy, Marg would have loved this Curry. How she would have managed the Masala with her customary Chapatti is another issue. This Curry required Rice, mountains of Rice. 
Back to Curry at Himalayan, it was pointed out to me that the locals like to dip their Bread in the Soupy Sauce. This is something I had never considered. I have been given many a shake of the head at home when considering Rice with a Dry Curry. Dry, north Indian/Punjabi Curry requires Bread, Soupy demands Rice. 
As satisfaction was not being achieved on Saturday at 
Those who keep up with these pages, and I thank all who do, even Dr. Stan who sneaks a look especially when he knows he gets a mention, will know that Curry in 
13.00 was the originally declared time for anyone who wanted to join the Hector, Steve considered this to be too early. When he suggested 15.00, Dr. Stan reckoned his vast Frühstuck would be digested by then. We would be three, Steve’s first visit. After last night’s excesses at 
Again leading the way, Dr. Stan had helped himself to a bottle of Mango Lassi, Steve, a can of Fanta. They were sitting at the far end of the spacious room when the Hector arrived at 15.01. Adnan greeted, on 
As expected, my Curry arrived moments after the others’. The Naan was a realistic size, risen, puffy, Poppy Seeds featured to one side. With Karahi it has to be Bread, Rice remains the preference for Desi Korma. As is the European way, a mountain of Rice was presented. It’s amazing how they can serve so much when it’s inclusive, yet at home we pay over the odds, for what? The Hector took a good portion, Dr. Stan proved he could eat even more, Steve didn’t touch his allocation.
Strips of a notional green something or other sat atop the Curry, the karahi was filled to the brim. I stopped counting the Meat at double figures, no frustrating – Tapas – here. At 
Bloody Hell! – entschuldigung.
These were cuts I couldn’t recognise, no Sucky Bones, no Ribs. One bone stood out, Chapatti John may know. Soft, Tender Lamb, full of – Lamby – Flavour, some bits giving more, a couple surprisingly – Dry. Most pieces could be tackled with a fork, I had to resort to using a knife for the final three, then fingers. There’s nothing to beat getting tore in. The Spiciest Korma ever encountered, the Hector was truly stuffed at the end. Bloody Hell – yes I had to say it aloud once more. There were two runny noses, yet there was no duress. This was how to both Spice and Season a Curry.
From across the table was heard a series of – mmmmms – The Good Doctor was sharing the experience. This was only his second visit to 
Having seen his fair share of – kilos – I think Steve was taken aback by the sheer quantity of Meat on the flat karahi. The same green Herb was accompanied by Coriander and a swirl of – Yoghurt? The Dry, Thick and absolutely Minimal Masala shrouded the Lamb. One would need a microscope to find the Oily residue. Despite the lack of bones, this looked magnificent. I shall have to keep this photo to hand and wave it in front of waiters and ask it their Karahi Gosht looks like this, or the plate of 
Steve certainly enjoyed the finest Curry he has ever had in
The Aftermath