This month’s trip to The Staggs, Musselburgh was excellent until the final hour when the news from The State Bar caused further concern – Jason.
Knowing that Marg would collect me later, and that Food was required, I resolved to visit Mia – Sugar & Spice (523 Sauchiehall St, Glasgow, G3 7PQ) before checking in at The State Bar.
Mia S&S was empty at 20.40, it is Ramadan. I took my usual seat at the rear of the street level dining area, acknowledging Chef #2. The #4 Son of Akhtar gave me a Menu, however, I already knew what I was having.
I was invited to sit on a leather chair but was happy where I was. I had to verify which Son I was dealing with – I’m well down the line – was his humble admission.
The order was given for Lamb Karahi, on-the-bone, with Extra Methi, one Chapatti.
There be Wi-fi
Could Russia secure three points in their opening match of Euro 2016? We had watched some of the first half, signal permitted, on the Replacement Samsung. I asked if there was wi-fi, there is – Yay. FYI – Mintchochip.
Having given the order in an instant, the usual order of events was disrupted. After a few moments The Waiter realised I had no Drink, and where were the Complimentary Poppadoms and Dips? All was soon rectified, the Sparkling Water as ever the preferred Accompaniment.
Despite the obvious Red Food Dye which The Hector 
outlaws in The Curry-Heute Campaign, the Spiced Onions were remarkably Fresh, and Tasty. The realisation once more came to mind, dining alone – The Dips – are for one. With a Co-diner one has to share. Should people people ask for more? Two Poppadoms were issued, one is always considered quite enough.
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The Lamb Desi was presented in a Black Cast Iron Karahi – Piping Hot – yet it is remarkable how quickly these receptacles cool. The Chapatti was Modest and Quartered, not the greatest Girth I have encountered. I was about to Dip into the Oil which collects around the mash, there was none. This was a true Dry and Thick Masala. Was Hector happy? The Masala was closer to Palak/Saag than the preferred Masala with Methi. Perhaps I have to instruct as I do in Helensburgh where Chef Rashid at the Akash knows to sprinkle Methi on top at the time of serving. I could see the Herb content but not the Salt, I could taste neither. The hoped for – Wow – was not there. I am learning still, keep to the Salma-style Dishes, accept that the searched for Flavours may then emerge.
The Tender Lamb was plentiful. Fingers were used to eat the Meat, the Chapatti employed to scoop the Mash. Yes, more Seasoning required.
Akhtar entered, still in his jacket, he came over to say – Good Evening. Surely around 22.00 people would come out to dine? He saw I was watching the Football. England scored just as I finished my Lamb Desi.
The Bill
£14.90. Hopefully, this was not their first cover of the day.
The Aftermath
Fearing the worst… to The State Bar.
The plentiful Tender Lamb was decanted, the photo ritual completed. There was much more than just Lamb and Masala here. Topped with crunchy Spring Onions, more Mushrooms, Whole Chillies, Tomatoes and a Vegetable I could not identify, were mixed through the Thick Masala. Khadu was a possibility, whatever, these were welcome inclusions, a Variety of Vegetables is always welcomed, and no sign of the 
The Bones were few, the meat content more than Sufficient. Although there was a decent Earthy Flavour from the Lamb Desi, there was a distinct need for more Seasoning. The Spice Level was not noted initially, when I came across the Chillies so the impact was registered. A Big Hit!
With 500g of Stewing Steak to cook for tonight’s dinner, something different was called for. On occasion, some forty five years ago, Mother would present a Tomato-rich, Spicy Beef Dish – 
The result was Splendid apart from a lack of Salt which I have taken off in the 
Marg was well impressed with the new string to Hector’s bow. Sweet and Sour – was how she described the 
Two of the four tables were occupied when I entered, minutes later all four tables were occupied. Burgers and Chips? You must be joking, however, each to their own. Rashid and his assistant Chef were busy, who ate all the Lamb? Those not eating Burgers had chosen from the Daily Specials and so were served first. It was a full half hour before the Karahi and Chapattis were brought by the Lady who helps out.
I know people come to this Blog not to read the meanderings of the author, but just to salivate at the photos. Feast the eyes, this is as good as it gets. There are only four Lamb Chops, but each Chop is way larger than the norm. The Chapattis were Hot, the Karahi was Hotter still, and as for the Oil collecting beside the Masala Mash, too hot to handle.
We had an audience, newcomers were watching Steve and Hector eat Chops – the proper way. One Chapatti as ever was enough, dipped in the Oil to start, then scooping up the Masala. Just how much Methi was there in this Creation? The Masala oozed Methi, Glorious! The Seasoning was at the Limit, ah Steve tends not to like his Curry this well Seasoned. I had to ask, it was within Acceptable Parameters. The Chops had been marinaded, no doubt they had been destined for the Tandoor, however, they had escaped this treatment. Still, Tandoori Chops in this Mash would not be the end of the World. This was Wonderful, to think I nearly had Desi Korma, next time.
Jim has been keen to be taken to the 
behind the counter after his lengthy vacation, Mr. Anwar Sr. was also there to greet us. Omar brought the extra place setting to the table, we would be the only sit-in customers for a while, though the debris on two tables suggested they had been busy.
Two Fillets of Haddock were presented on a platter, Jim was impressed by the sight of this, once he started he knew he was in for a memorable day. Jim and Hector shared half of one Fish, the other went in Dr. Stan’s direction, the intention was that Aileen would have some too. Naveed headed us off at the pass and brought another platter – Chapli Kebab and Fish Pakora, for Aileen. Did I mention she had just ordered two Mains?
Jim was having some of that. We agreed that another photo would be taken afterwards to see how his waistline had expanded during the visit. Dr. Stan passed the remaining Haddock anti-clockwise, eventually it disappeared. Then it was the Fish Pakora that had to be finished. The Chapli Kebab had gone in a flash courtesy of Jim and Aileen. Hector took the last piece of Fish Pakora, for comparison purposes. Fine as it was, nothing competes with 
Yadgar’s
Future visits were being discussed as we ate, Jim will no doubt bring a bus load – ouch! For the record, 
Chef Arshad came out to take his customary bow and was introduced to the First-timers.
Shkoor texted to check we had been well served. You don’t get service like this anywhere else.
The Aftermath
Mein Host was back to assist. I described my preference for Thick and Minimal Masala, he admitted the Dum Pokht, as written here, was served in a – Broth. Hector does not desire Soup. The advantage of hindsight shows how much of a – Stew – the version was as served at 
Marg’s first announcement was Moroccan Olives (£2.00). Under the heading – Afghan Tanür (Tandoor) was Lamb Chops, again sold by weight. Marg selected the £9.00 option, with Hand Cut Chips (£3.00). By now we had the Waitress who advised us that Salad would accompany. This should prove to be enough for Marg this Lunchtime.
Mein Host, now dressed as The Chef, came out to ask Marg how she desired her Chops. Well cooked, towards Carbon – was the reply. 
The Olives, Salad and Dips kept Marg and Hector amused whilst the Mains were prepared. The Karahi would take a while, at 
The Waitress brought The Main Event. The Wrap was Substantial, Four Chops in a Steel Platter were given to Marg. £9.00 for Four Chops. Steep, very steep.
The Naan was twice the size any man could eat. Where was this in 
The Namak Mandai Karahi looked the Authentic Afghan Dish, the Masala was Sufficient, no way Excessive, and Thick. It was simply Spiced, a Salt and Pepper Mash, Glorious. The Lamb was on-the-bone as it has to be. Lamb Chops and Sucky Bones featured, the Best of Both Worlds. Mein Host, The Chef, was out to inspect our progress. He informed me that Asians question his Lamb as being not Soft enough. He assured me the Meat is deliberately served – Slightly Harder – as it is in the area of Afghanistan near the Pakistan Border from where they take their inspiration. The Local Cuisine was filmed, the Spices are flown here, the rest Sourced Locally. This is as Authentic as Afghan Cuisine can be, the Lamb is steamed in Oil, a simple cooking method
Les Autres
A New Chap arrived, The Brother. He too engaged us at length. He suggested that Clive try the Chapli Kebab next time, or he visits 
Marg, Lord Clive of 
Arriving just after 19.00 a few tables were occupied. I remarked to Marg on the Aroma as we took our seats – This place smells like a Curry House.
Two pages of the menu covered the Specials. A problem, having dismissed the numerous Chicken dishes, the Lamb Dishes all appeared to be be BBQ Meat. Regular Readers know that Hector’s Preference is Tender Lamb, the Meat is not sealed, more chance of the Spices in the Masala permeating. Once a BBQ/Tandoor is employed then the Marinade is all, the Masala remains an independent entity. In other words, Hector desires – Curry – but is not adverse to Tandoori Starters.
The Karahi Lamb was dismissed instantly. Tender Lamb yes, what immediately follows, no way. Marg chose Salmon Makai (£11.50) – BBQ fillet salmon cooked with mild spices in a smooth cream sauce with a touch of coconut. A light and delightfully delicate dish. … and very suited to Marg.
The Lamb Chilli Masala appeared as described, this looked to be a Worthy Dish, a quality Masala with Oil collecting on the side of the serving dish.
Oh yes!
Marg took some of the Vegetable Rice and started on her Salmon Makai. She was loving this – Creamy, a change, I wanted something a bit different. I had a taste, Coconut to the fore, no thank you. Marg departed.
The Lamb was Tender to slightly Chewy, no problem. The Seasoning was – Under -, the Spice – Madras – as asked for, a Good Kick. Ah, the Methi, the Full Methi Blast. There’s more.
The Imran Naan was Plate Sized, again more would have been Merrier. As I have to accept, the Meat looked Doner-like, but at least was Brown, not the Bright Red served up so often. With the combination of ingredients, how could it fail? The Garlic had combined well with the Herb topping, this is one of the Tastiest Naans ever. Hector now had two Sources of Wonderful Flavours, plus the Variety of Textures with the Vegetables. This is as Good as Curry gets. Have I mentioned the Methi?
Clive too was impressed, the Meat in his Lamb Chilli Masala turned out not to be as tough as even he expected.
Marg took the Opperchancity to order a – Hot Milky Coffee. What came was Black Coffee with the sugar bowl. Marg explained that was not what she desired. The Black Coffee was soon accompanied by a small jug of Hot Milk. Coffee, Coffee and Ladies.
A day out touring the Brewpubs of Hackney should naturally conclude with Curry, in 
Tonight there had to be something different. By different, I mean in – The Hector Style. I would ask The Waiter to recommend a Dish which would have a Thick and Minimal Masala. Why has it taken me so long to learn to ask for – Thick – Masala as well as Minimal? No answer required.
The Chicken Dhansak is one Curry that The Hector is never going to order, such is the joy of dining in company we get to see a range of Menu Items. What came was far too – Soup-like – for Hector but Clive, and others, are happy with this style of Curry.
The Naan was a Decent Size and the occasional bit of Flakiness was testimony to the well-fired exterior. Burnt Bits can be Tasty. The Mince content was Donner-like which, with Parathas, sadly appears to be The Norm. One still hopes for Separate Grains of Lamb Mince, once experienced, never forgotten.
This is one of the best Dhansaks I’ve ever had. – declared Clive. This is very good, a balance between sweet and spice. This one has some fire in it as well. So no mention of – Sour – then.
Visually, one has to admit that this Randomly Titled Dish had me won before I started. When Hector sees a Masala as Thick as this, the salivation process kicks in, instinct. The Masala was enough to cover the Lamb which somehow had been cut into Long Strips. Lamb can be cut this way? At times like this one questions if it is actually – Lamb, as Beef tends towards this type of carving.
Spread over the sensibly sized portion of Mushroom Rice, this was exactly what the Hector needed at 23.00 this Saturday night, here we go.
Chopped Green Chillies were the source of the Ferocious Kick, the Long Red Chillies added a bit more but were mostly decorative – IMHO. Nature’s Sprinkler System became active on the top palate. I do not know why people say – It’s too Spicy. The other well worn Cliche – You cannot taste anything when it’s this Spicy – may have some merit. I was able to confirm that the Strips were in fact – Lamb, how often does one experience this distinctive Flavour? I can also report that the Gurka’s Revenge was Under-Seasoned and would have benefited from an additional Sprinkling of Herbs – Methi, for example.
The Bill
easyJet admitted the flight to Gatwick was delayed by forty five minutes only after Marg and Hector had passed through security at Glasgow Airport. Lord Clive of 
Lord Clive had a plan, as with August Bank Holiday, this Bank Holiday Weekend means a Beer Festival at the Surrey Oaks, Newdigate. We were whisked past Stanhill Court where our Hosts were married, into the depths of Surrey. Driving along Parkgate Road, there was a less than subtle clue as to – An Event – occurring. Cars were parked along both sides of the road for about 500m, what chance getting into a car park? Somehow Lady Maggie, with proximity alarms working overtime, managed to wedge the Jalopy into the only available space in the Raj Ali (Parkgate Rd, Newdigate, Dorking, Surrey RH5 5DZ) car park. Ale, thought Hector, perhaps we should book a table for later out of politeness, after all we are in the car park of the Curry House.
Hector was snapping everything, but was summoned by both Hers Indoors – We have a table. Despite the throng across the street in the Pub Gardens, the Ali Raj was only half full. Hector’s Happiness was on the increase. Having consulted a well known and reliable Website earlier in the day, the Ada Gosht had to be the Curry of choice this evening. This Dish impressed greatly 
At 70p a pop, Clive and Hector were not playing, plus the same again for The Bits. 
Marg, Clive and Hector ordered Ada Gosht (£9.60) – Aromatic Lamb cooked with yoghurt, ginger and coriander flavoured with herbs and spices – as ever, the Hector Caveat was added. Chapati (£1.50) for Marg, Subji Paratha (£2.80) for Hector and Keema Paratha (£2.90, not on the Menu?) for Clive. For Maggie: Lamb Biriani (£10.95) and Saag Aloo (£3.95), I was already looking forward to sampling the Excess.
Today the Lamb Pieces were not so numerous, but were suitably Large. Tender to Chewy, Marg actually remarked on this first. Under-seasoned and Under-spiced, where was the Citrus Blast? Lacking in Flavour was Hector’s take, though Marg said she did taste – Lemon. Clive ate without comment, he was neither up nor down. The retained Condiments were put to use, the Lime Pickle was mixed in to the far away half of my Ada Gosht, now I have a Blast, a Pity I had to resort to this.
The Chaps from Oakham Ales are in town this evening to meet – The Company – those who have been directly responsible for promoting Green Devil from a Seasonal Brew to a Regular Brew. A Substantial Dinner was required to absorb any excess partook’t at The State Bar thereafter.
I was The Lone Diner throughout the Seder, until a couple of Chaps took the window table for Coffee. Mia – The Coffee House? Why not, I note they are also advertising a three course Lunch and pre-theatre Dinner. Akhtar said that he had a group of Ladies from Bearsden here at Lunchtime. Hopefully Mia Sugar & Spice will maintain their all-day opening.
Two Complimentary Poppadoms, Spiced Onion and Dips were brought in a flash. The Spiced Onions were on top form, Spicy with a slight Sweetness. One Poppadom was quite sufficient. (
The Lamb Desi Handi sizzled in the Karahi, another – Gosh – moment. The Pile of Meat was easily in double figures, all Large Pieces. The Masala Mash was seriously Thick, the way The Hector desires. The Onion-Tomato Mash was scooped on to pieces of ample Chapatti, alternating with the devouring of the Lamb. The Green Chillies on top added to the Ferocious Kick. It’s not too hot? – asked Akhtar. Impossible – was the reply. Bravado.
In the past week I have enjoyed The Best of Karahi at Manchester’s 
Akhtar brought over the rest of the Litre Bottle, – You may as well have this. Hassan was mentioned, his school in