Two weeks ago, Mia – Sugar & Spice (523 Sauchiehall St, Glasgow, G3 7PQ) put themselves firmly on Hector’s Curry Radar. A bespoke Hector Curry was served, both Steve and Hector were well impressed. Hopefully things at the former Cafe Salma are settling down. A new, cheaper Menu is in place with the Dishes, both Punjabi and Moroccan, that date back to the halcyon Cafe Salma days.
Akhtar, Mein Host, shook my hand on entry. He had missed my last visit, so our last encounter was in October. I should have been here more often, something tells me Mia – Sugar & Spice will soon be moving up the page to be included in Hector’s Recommended Curry Houses.
Akhtar informed me that I was mentioned when he spoke to Hassan recently. Marg and Hector visited Hassan, proprietor of the former Cafe Salma in Casablanca last summer. It is good to know that through Akhtar, and just as importantly, Chef Assif, the spirit of Cafe Salma lives on.
I was offered a large table in the main part of the room but instead opted to sit at a smaller table to the rear at the kitchen hatch. Chef Assif acknowledged my arrival. Why clear the unused table settings just for me? Two families were in situ as I took my seat, both approaching the end of their meals. More people would arrive, this is encouraging, after the experiments which were New Cafe Salma and Masala Zing. Others too are taking Mia – Sugar & Spice seriously.
If Hector is going to become more regular here then the Menu will have to be explored. Lamb Desi Handi (£9.95) tops the list, though I will not be going as far as Haleem or Paye. Having had Bread on the previous visits I felt it was time to consider the Rice. The Menu has Boiled or Pilau, no Interesting Vegetables here. If you don’t ask…
Akhtar took the order. Above Medium – was the agreed strength. I asked about Vegetable Rice which was irresistible back in the Salma days. This was not a problem.
A Complimentary Poppadom and Dips were set before me by the Young Waiter, not one of the Sons unless I was mistaken.
Curry can come too quickly, today I would wait some twenty five minutes for the Desi Handi to be served. Chef Assif would no doubt be making it – just so. Akhtar came over to chat with the Lone Diner between serving the latest arrivals. I remarked that two weeks ago every table was filled, and apart from Steve and I, all were Asian. Apparently one of his Sons had a Cafe / Sweet Shop – Mia in Gibson St., some of the customers have stayed loyal.
The Young Waiter brought the huge plate of Vegetable Rice and the Desi Handi. One person could not possibly eat this quantity of Rice, however, I had to decant nearly all of it to ensure that all the Vegetables were located. Potatoes, Cauliflower, Peas and Carrots were included, exactly how I like it, essentially a Vegetable Biryani.
The Desi Handi looked so familiar. The Cafe Salma Masala was always similar to that served at The Village, this was another classic Masala-Mash of Onion and Tomato. The Karahi was full of Meat, mostly Lamb on Sucky Bones, though a Chop or two may have sneaked in too. There was soon a mass of Curry spooned over a mass of Rice and Vegetables. Here we go…
The Lamb varied from very Tender to requires Chewing. There was a lot of it. Such was the Quantity of Meat, the Masala was suitably Minimal. Last time I asked for extra Methi and well-seasoned, the Curry was Outstanding. Today I waited for the Big Flavours to emerge, no. This was still a very good Curry, but lacked the – Wow. Next time I shall spell it out, my fault.
The Bill
£15.65. This included the Sparkling Water and whatever I was charged for the Mountain of Rice.
Ravi Machi
The Aftermath
Akhtar asked me to name my favourite brand of Coffee. I do not have one, I buy Beans and percolate my own, on the rare occasion I feel like Coffee. They have to replace their Coffee Machine.
Akhtar then stated his intention to visit Hassan in Morocco. I suggested that if he is going soon he should take warm clothes. Casablanca is not that warm, especially if one has come via Marrakech.
Finally I was asked for any suggestions – Fish Curry. The Ravi Machi as served in Cafe Salma is greatly missed.
The Special Rice had Peas and Mushrooms, not particularly – Special – and less impressive than the Vegetable Rice that was available in years gone by. The Quantity was Sensible, a plateful, not a mound which would lead to waste. The Achari looked just the job, the Classic Village Masala, and this time not excessive. A quick count of the good sized Lamb pieces took me double figures. So far, so good.
Where were the Bones? This was Boneless. Still, the Quality of the Lamb was impressive, just enough chewing. The expected Pickle Blast did not occur. Indeed, 
With the Rice, this was a the Perfect Quantity. With the end in sight there was the realisation that the Pleasure would soon be drawing to a close. This was as good a 
The Bill
On the way back from Leeds, a City from where most likely no Curry-Heute Reviews will ever appear, Hector took the notion to re-visit one of the first Bradford Curry Houses ever encountered, Rawal (3 Wilton St., Bradford, BD5 0AX). Twenty years ago, in another life, Bradford was slowly revealing itself. This was the most basic venue I had ever encountered. It is never open in the daytime, tonight it was closed.
Two Karahi were brought, one much Larger than the other. Both ended up on my side of the table. The Fish Krahi was passed over to Howard, the Larger Karahi stayed with me. Lamb Desi, this is what Howard had last night, so why present the different sizes? A lot of Curry. Five Chapattis sat mid-table. Five?
Howard’s Fish Krahi was also Super-spiced. He kept a bit aside for me to sample, this was declined. It is
A brisk walk to the ring road and down Chapel Hill took minutes, the lights at Lahori Taste were not on. Closed.
Three Chapattis had been provided, presumably this was automatic in the kitchen, who orders two Chapattis? Whatever the Fish, there was more than enough, there were no Bones. Fish adds a new dimension to Curry, and makes a great change from the normal Lamb Overdose which I inflict upon myself. The distinctive Fish Flavour was accompanied by Tomato on the Palate. Studying the Masala more closely did reveal a considerable Tomato Presence. This was a followed by a strong Citrus Blast, three Flavours, simultaneously, Wonderful.
The first Chapatti was not a problem, then the internal alarm went off, slow down on the Bread. Towards the end, yet another Powerful Flavour was revealed, the Classic 1960s Curry. This was a Complex Curry, one to savour, one to remember.
It’s not unusual for Hector to have Curry twice in one day whilst in Bradford, it is what The Locals eat. After a pleasant evening at the Bradford Beer Festival in Saltaire, Craig and Yvonne declared their intention to join Hector at the 
What are you having? – Howard asked The Hector. Lamb Massala on-the-bone (£8.50) with Extra Methi please, Chapattis. Howard followed, he likes Hector Curry. For a change, Mags ordered Aloo Gosht on-the-bone, that’s her Favourite Curry and her Standard for Comparisons.
There was a large table of Chaps seated towards the window, Sadaqat dealt with them leaving a new Young Waiter to deal with us. As they left, so Sadaqat set up another large setting on the opposite side of the room, a large family was expected. The 
The Lamb Massala and the Aloo Gosht came in plates. This is quite a novelty given the usual Karahi or other Metal Pots one encounters. There was no need to decant to a dining plate. One could study the Dishes and count the Bones, there were a lot. Still, there was more than enough eating to be done here.
The Lamb Massala had more Oil and more Masala than is served in a Karahi. Not as Dry therefore as some Bradford Curry Dishes, but still far removed from the Dreaded Soup. The Bradford Taste was present though was not as intense as it can be. The Palate had already experienced this today at 
A Pile of Twelve Chapattis had been placed in the middle of the table. Hector could not stop himself doing a quick sum. In Aberdeen this could cost £35.40, not that we would have ordered Twelve. As ever, I managed One and a Half. They’re only flour and water – Yvonne reminded us.
The Bill
£48.15. Five Diners, sated. We could have asked for a 10% CAMRA Discount, but would that be fair? I know a Man who does.
Normally The Hector has 
The Menu revealed all, a single page devoted to Curry. Meat (Mutton) Karahi (£7.95) contained the Unwelcome Ballast, I could not be bothered making my usual point. The Meat (Mutton) Bhuna (£7.45) claimed to be – Dry – that swung it. The Waiter returned in good time, – Hotter than Medium – was noted, Two Chapattis to accompany. The price of a Chapatti was unknown, were they inclusive, as up to four can be, or …. One thing was certain, a single Chapatti would not be
Piping Hot, the Bhuna was more Oily than a Karahi, or any other Bradford Curry for that matter. The Tomatoes sitting atop were cooked, just, and so were not Pulp. The Ghee was a Blast when these were taken in. Hector can tolerate this Quantity of Oil, once in a while.
Once again Mark has tempted Hector out for a Sunday Curry Brunch. We had both starved ourselves all day in anticipation of a Curry Feast, but where? Mark’s decision was – if the 
The 
It is Stunning. A Methi laden Keema, served as Dry as Hector seeks his Curry. The Bread was Light, slightly Puffy, with a subtle Sweetness. The quantity of Mince today looked more than has been served previously. It is just as well we were sharing. One could have eaten this and left, contented. But no, we had more Curry to come.
The Lamb was served on-the-bone, a mixture of Sucky Bones and Lamb Chops. I feel I have written this but a few hours ago. Quality Lamb, Tender. There was a lot of it, again a Larger Portion than I recall receiving in previous visits. It is the Masala that makes this Dish. Is this not what distinguishes all Curry Dishes? 
The Masala was Thick, Dry, the Methi mixed through to give the required level of Bitterness. Mark was impressed by the Intensity of the Flavour. The Spice and Seasoning were at the Peak of Normal. I explained my sporadic visits to this venue. One could not eat this every day, it is too Intense. But when one is here, how can Lamb Gurmeet be resisted?
Taking the photo of the exterior I did not spot the banner for the Buffet, cooked to order.
The monthly trip to 
Waiter offered us a table downstairs, we accepted the small one at the periphery of The Throng. One could not help but note that our Fellow Diners were all Asian. Was this an overflow from a busy 
eed that Lamb Chops would be our Starter, Portions each. We were hungry.
There was a mixture of Sucky Bones and Lamb Chops. The Chops were identical to those served as Starters, I rest my case. Now they were Apposite, with the Thick and not excessive Masala-Mash this was shaping up to be memorable. Strains of the Wonderful Green Herb were visible in the Mash. This was far removed from a Pardesi/Saag, a Masala with Methi as opposed to a Plate of Herbs, Glorious.
The Spice Level was Fine, the Flavours Full, well almost. I would have preferred a bit more Seasoning, Steve prefers his Salt around this Level. The root 
A Second Paratha was placed atop the First, this was fully quartered. The tearing was simple. Only one quarter remained at the end, how did we manage this? These were Quality Parathas, Piping Hot, Flaky, Well-fired.
Who is Son No.3?
m and outline further guidance. Apart from the Dryness of the 
Wet? When the Bombay Aloo arrived I had to re-evaluate – Wet. This was Potato swimming in a Classic Curry Sauce, why was Aloo Jeera not on The Menu? This was an Opperchancity to compare the Masalas served in a Village Curry with the Splendour that should be the Karahi Masala.
The Spice Level was near the top end, I had accepted Spicy when the Waitress offered the Scale. The Bombay Aloo was not holding back either, it too had a fierce – Kick. The Flavour was lacking the depth that the Karahi Masala possessed. Fine, but it had no chance of demanding a – Wow.