The monthly trip to The Staggs, Musselburgh, usually concludes with a visit to The New Karahi Palace. Hector feels it is time to renew acquaintances in the Charing Cross area. Steve was in tow, one suspects he was not prepared to cross the river but alighting at Charing Cross was well within acceptable parameters.
Mia – Sugar & Spice (523 Sauchiehall St, G3 7PQ) is the latest branding in the attempt to resurrect the premises that were once the now legendary – Cafe Salma. Akhtar has been the ever-present through this period of transition therefore Hector was surprised – not – to see him this evening. Akhtar was indisposed.
As we entered around 20.30, it was both pleasing and surprising to see every table occupied except the very last one at the kitchen hatch. The 
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 Akbar’s a few doors away, or has something wonderful happened since The Hector last visited in October?
First up were The Drinks, Tap Water and Sparkling Water. The latter caused the Young Waiter some problem, whatever the problem was, it was sorted by another Chap who introduced himself as Akhtar’s Son No.2. I met Son No.1 last May when these premises were still Masala Zing.
The Menu was studied in some detail, what to have. Lamb Chops (£3.95) were considered. Why I was looking at Samosas (£2.95) must be a throwback to Athens two weeks ago. The Mains had five possible Dishes that The Hector would be content with:
Desi Handi (£9.95)
Tavaa (£9.95)
Lahori Karahi (£8.45)
Bhoona (£8.45)
Achari Handi (£8.45)
But, could they do more?
To accompany, again, quite a selection:
Chapatti (£1.75) No thanks, Pricey!
Paratha (£2.75)
Stuffed Paratha (£3.25)
Plain Naan (£1.95) Now consider the price of the Chapatti.
Boiled Rice (£2.25)
Steve and Hector agr
eed that Lamb Chops would be our Starter, Portions each. We were hungry.
The Hector took the lead when ordering the Mains: Lamb, on-the-bone, Dry, Minimal Masala, Extra Methi and Seasoning, Spicy. This proved to be too much for our Original Waiter. Cue the return of Son No.2. The order was noted, Steve – The same. Plain Paratha to accompany, one each. For the second time in a week I was asked how I wished my Paratha. This is a positive step.
Well done, Flaky.
Complimentary Poppadoms and Dips kept us amused during the wait.
The Lamb Chops
They looked Peely Wally, they were. Three Lamb Chops, a decent size, Girth, but little sign of having been marinated in Spice. They were devoured but did not emit the required Pleasure. These tasted as if they have been boiled/steamed before they ever met the grill. One knows what to expect from Tandoori Lamb Chops, these did not deliver. Not as frazzled – said Steve.
The Young Waiter was back, he had to be told. These taste as if they were boiled first. He consulted The Chef who insisted they had been in the Tandoor. Maybe so, but I feel they were boiled first.
The point was made. There is an old Curry-Heute Adage – When the Starters impress, beware of The Mains.
Our Young Waiter was not daunted. He admitted that when I had asked for Methi (Metti) he had misunderstood.
I thought you were saying – sweet -, in Bangladeshi it means….
Bangladeshi? You should work in Edinburgh.
I have applied for university there.
You will do well.
The Mains
Two Karahi were presented along with One Perfect Paratha. Not knowing if a second Paratha would follow, we kept our powder dry. The Karahi became the foci of attention. Both Karahi looked just the job. Chef had apparently prepared The Hector Lamb Karahi exactly as required.
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 Cafe Salma Taste was still evident.
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.
Steve was a man on a mission. His mission was to catch the next train. He went up to secure The Bill so that he could make a sharp exit. £16.65 each – he said. His cash was on the table, Steve was off, content. He’ll be back.
Hector ate on, savouring the Tender Lamb, the Masala, Joy. This has put Mia – Sugar & Spice firmly on The Curry Map. There are going to be more visits. From no customers a few months back to a full upstairs, they have become established.
The Bill
£33.30. The Masala Zing prices were a bit high, good to see a more realistic pricing policy. There are Four Curry Houses within three minutes of Mia – Sugar & Spice, The Populace have choice.
The Aftermath
Our table was adjacent to the Ladies, the Gents is downstairs. This offered another chance to record the emptiness of the basement room. In time they may come to use this also.
I asked of I could take a photo of The Chef, he was more than happy to pose.
I read your Blog – he informed me. He was also here back in the days of Cafe Salma.
His sidekick said – I cooked your Paratha.
I know you – was my reply, another photo. I do have the phone number for a Chef who works here. The Fish Curry Challenge was accepted some time back, one for the future.
At the counter was Akhtar Son No.4.
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.
Marg had plenty of time to consider her options. I recommended the Bhuna Gosht (£11.95) which had impressed so much in December. Marg said nothing, but I knew she had spotted the Aberdeen Bread Syndrome in full force, a single – Chapathi – (sic) at £2.95. I refer The Reader to the 
Another Chap brought the Complimentary Starter – Pani Puri. The Lightest of somewhere between Bread and Pastry, partly filled with Chickpea and Potato. In effect, a receptacle for the Tamarind Sauce which The Waiter poured in. He invited each of us in turn to take in the Pani Puri in one go. Alison remarked on the hit at the back of the the throat with little Flavour on the tongue. Indeed, but this is how they desire us to eat this Tangy Novelty, not to sip.
The three Naans were presented in baskets, quartered. Again I question the merits of this. It does take up less space on the table, but one does not get a full picture of the size of what has been served. At Aberdeen Bread Prices, one would like to see. The Keema Naan did not have the Individual Grains of Mince which Hector believes make them Special. The Pink Layer of what ends up looking like Donner was spotted. I made no remark, this was Angus’ choice. Marg would comment for hours afterwards on the Flavour of the Garlic and Coriander Naan. This impressed.
This is a classic Hector-style Curry. With a Thick, not Excessive Masala, this ticks the boxes. Angus was most certainly taken by it. His progress was systematic. Marg thought he might need a Doggy Bag, no way. The second half of the Dish was decanted, the Metal Bowl wiped clean with the Naan, the remainder devoured. Whilst Marg enjoyed her Bhuna Gosht, Angus really did, evidently.
Fish Chettinad
OK, so this is not on 
This was Dry. Just enough Masala to cover the Potato, the way I like my Vegetable Curry. The Spring Onion had been sprinkled on, a Texture Variation, that which had attracted me to this Dish. This too had a Kick, however, the Shorva Flavours dominated. There was the temptation to decant the Side into the Chettinad Pot, that could have been sacrilegious.
As we entered Taste of India, the Manager said – Hello again.
An impressive Salad accompanied the order. Pickled Chillies, Olives, and the Usual. Bread came too but was declined. A Mass of Vegetable Rice filled the Plate. The Lamb Curry was served in the standard Metal Dish. The Minimal Masala impressed. I remarked to Marg – Why do so many Venues have to serve Meat swimming in Soup? The Lamb was on-the-bone, one Sucky-Bone was spotted, methinks this was actually Karahi Gosht.
I started with a Pickled Chilli. A staff member having a break sat at the end of our table, he smiled as I gasped. Now for The Curry.
This was a simple Lamb Curry. The Flavour of the Lamb itself was first to register. The Lamb was seriously Tender, enough chewing, relaxation after 
Marg watched, she knew. This was Hector enjoying his Curry.
And so, Marg and Hector spent the last full day as tourisist in 
When the lid was removed from the Hot Pot, I had to enter the – Wow! – mode. Dry – is used frequently in this Blog to differentiate Quality Masala from Shorva. This Lamb Karahi was Bradford Dry. The Masala was just enough to cling to the Mutton, provide the necessary Moistness, and be a vehicle for the Spices. The Meat was also cut Small, some as Small as the Bradford Curry Houses. There was no holding Marg back, she wanted to sample this, then she realised, Hector had not tasted it yet. Gosh! Wonderful! Surely the Photo says it all? Marg clocked – Methi – immediately.
I had to try and calculate how much Paratha I would actually consume, no way can I eat a whole one even when they are this well presented. The Flavour from the Karahi was – Earthy – Familiar. The Chef knew what he was doing, this was shaping up to be a Classic.
Last Night at The Hermion Taverna, Plaka
Not every Restaurant in Greece sells the Traditional Dishes, too many are simply Grill Houses. We had passed the Hermion Taverna on our first night, they had a Veal and a Lamb Dish of the Day. The Veal came with Pasta, the Lamb with Potatoes – Aloo Gosht!
Alcohol beside me as I write, call me Dalton Trumbo, just for today.
There may be some who wonder if the next statement is true, regular readers will not be in doubt. Hector had to return to Greece/Hellas primarily to establish that the Mutton Karahi served 
Pet Shop Rituals completed, we arrived at Pak Taka Tak just on Noon, a bit early for The Hector but if a Greek Meal is to be had this evening… Pet Shop? This is how to keep Marg amused. She can play with the Puppies, Hector knows she cannot buy one, no matter what. It had Blue Eyes…
The Chap who took the order was not seen again. A Younger Chap brought a tray with all The Goodies. Not content with this, he returned with another plate of Quartered Chapatti to add to what was already given. He insisted Marg take some, one piece more was enough, we had plenty of Bread.
The Masala was not the Thickest ever seen, but far from Shorva. Tomato was the dominant feature, Tomato Seeds had collected at the base of the Karahi. Was this an example of what 
The Chapatti was broken up and dipped. Again as
e was plenty Chapatti. Light, Fluffy, not the Flat Bread served in the UK, this was Middle Eastern in style.
Now to be Tourists, The Acropolis and other sites are free today. Just as well, Ice Creams and Coffees later cost us four times what I paid here.
‘Tis a Friday afternoon, an hour before the usual rendezvous, some traditions die hard even though Friday is now just another day of the week. What has happened to the Friday Curry Club? Answers below please.
Ayaz brought the Modest Salad, plates and napkins moments later.
The Karahi was piled high, the Masala- Mash sizzled. It was obvious that this had not been cooked by Ayaz/Rashid, there was more Masala than is normally served, the Oil was more apparent too. Some could be put off by this, not The Hector. This Masala was a Wonderful Pulp, Tomatoes featuring prominently. Dipping the Chapatti and scooping the Masala is always a Pleasurable Experience.
The Lamb was Magnificently Tender. That it had been pre-cooked is now taken for granted. The Chef had achieved a different Background Flavour to this Karahi than is the norm. Still better than what is served in The Mainstream, perhaps the Methi had been been Restrained. As has been written often, I could eat here every day.
To celebrate the arrival of the Indian Visa there had to be Curry-Heute. Rather than pre-order one of The Classic Dishes, Hector chose to simply turn up this afternoon at Yadgar (148 Calder St., Govanhill, Glasgow, G42 7QP) intent on trying (at least) one of The Daily Specials.
The new Young Waiter smiled in recognition as he placed a can of Mango Rubicon on the table. A tall glass was provided, new. Two Poppadoms, Two Dips and a Small Portion of Spiced Onion arrived in moments, enough to be getting on with. Naveed brought out a Plate of Salad resplendent with Black Olives. Tasty. At this point Naveeed informed me that they had just prepared Fish Pakora, some would be coming my way. Three pieces of Fresh Fish Pakora were brought with a Chapli Kebab. All of this was Complimentary. I could not help hear the Father of the Family at the table remark – All this for £14.00.
The Chapli Kebab is a Pancake of Herbs, Vegetables and most likely, Chicken. Yes, Chicken Starters are acceptable. Full of Flavour and with a Modest Kick, this Kebab was a joy to eat. I am happy to say that the Salad was also put to good use, a Variety of Textures. I could have left at the conclusion of this phase, however, there was Curry to come.
Naveed brought the Two Curry Bowls and the Chapatti. He asked if there was anything else I required. What more could he do? A departure from the usual Half Kilo of Goshat Karahi, it was quite a change to be eating from a Crockery Bowl. The Daal Gosht was tackled first. Six good sized Pieces of the Tenderest of Lamb, Two Pieces on-the-bone. A Modest Portion for The Hector. The Masala was approaching Shorva, but was thickened by the Daal. Lentils, taste of… Lentils. Not an option I normally would choose a la Carte.
Pleasant enough, never going to that outstanding. With the Seasoning and Spice at an acceptable level, this was probably as good as this Dish could be. Meanwhile in the other Bowl…
The Vegetable Curry served at 
Marg snaffled one piece of my Chicken Tikka as I dealt with the Seekh Kebab. This left the two smallest Pieces of Lamb Tikka ever served to Hector at the 
Tracey and Steve were well into their Methi Gosht Karahi. This was as Thick and Dry as Hector loves. Both were served on-the-bone. This was unexpected, normally one has to order Lamb on-the-bone in advance at the 
Marg was enthusing about her Lamb Mint Coriander Masala. This may become her Dish of Choice in future visits.
Eventually The Waiter came over and asked what we were waiting for. Was he not aware that Two Diners had no Curry?
Moments later portions of Achari Gosht were set before us. No new Parathas. Do we start? Do we wait? The Fresh Parathas were promised. The Other Waiter brought the Pilao Rice. We cancelled that, we don’t need it. Marg took the opportunity of his presence to order a Milky Coffee so as we would not be detained. Tempes Fugit. It was 20.00.
Howard remarked on the lack of Spice. Hector was appalled at the Masala, it was Shorva, not the Thick Masala that I was anticipating. The entire nature of the Dish had been transformed. This was Poor, clearly thrown together. There was a Potent Pickle Flavour, but not much else. There was no Methi. The Lamb was on-the-bone, but there was as much Bone as Lamb. Tracey observed that Howard and Hector’s Dish did not even look the same.
Rashid finally re-appeared and immediately apologised. He declared that it was all his fault. As Mein Host, yes. However, it was necessary to inform him that the lack of communication with The Waiter was the root of the matter. He had neither observed, listened, or acted. More Training.
Marg drove the Ladies to The Commodore. The Chaps walked along in the Perpetual Helensburgh Rain. Slow Train played their Set. Get it on. 
To mark the moment that Hector parted with his passport in order to secure a Visa for 
The Curry came in moments. Quite a Plateful as it happened, plenty of Lamb Mince with a Sufficiency of Potatoes. Leaves and Stems were found buried within, Fresh Coriander was the deduction, there was no sign of Methi. Oil collected in the base of the plate, never a problem for Hector, though some do question this. Green Chillies gave the required Kick. Very Pleasing.
The accompanying Chapatti was what this Blog has described before as a Wholemeal Chapatti. The Chapatti served here is Darker than the Norm, and goes to Crisp. Half Chapatti – Half Roti? That a dozen or so 16kg bags of self raising flour were piled up on the floor of me just goes to show how little I know about the use of flour in such venues. Though, Hari at 
Haggis, Bratkartoffeln mit Speck, Ratatouille, washed down with some of Bradford’s finest Mango Lassi.