It was only in the last few weeks Hector noticed that the Wee Curry Shop (41 Byres Road, Glasgow G11 5RG) on Byres Rd had been rebranded as the Little Curry House. It was time to investigate.
Summer may finally have arrived in the West of Scotland, Usha’s Vegetarian Restaurant at the corner of Byres Rd. and Dumbarton Rd. looked splendid, the sun showing up the red sandstone in all its glory. A – Vegetarian Restaurant – in Glasgow – and it’s still open after one year? The Little Curry House, one block further up Byres Rd, and on the West Side, was in the shade as Hector arrived late afternoon. They had opened at 16.00, Hector was the first customer of the day.
Research on-line had outlined the change of ownership from being part of the Mother India Chain to a private enterprise. The Singh Family now operate this, nothing to do with the other Singhs one assumes. The Waiter took me upstairs and laid out the a la Carte Menu along with the Pre-theatre and the Drinks Menus. Having studied the a la Carte earlier I was aware that only two Lamb Dishes are always available – Lamb Karahi (£8.45) and Ginger Lamb with Mushroom (£8.95). The Specials had a third Lamb Dish – Patina Lamb (£8.95). The Trusty Samsung was being consulted when the Waiter came back up the stairs to the mezzanine.
Mint – he informed me.
I don’t wish Mint in Curry, I prefer Methi.
The subtlety of this hint was lost.
Ginger Lamb with Mushroom it would be, with a Plain Paratha (£2.50) and the ever sought – Sparkling Water (£1.90). This Main Course was not on the Pre-theatre Menu and so no offer was made to take that route. One always wonders about portion size when one takes the risk of a deal.
I took this opperchancity to enquire about the Mother India connection. Two years – I was told since this became a private business. Mmmm. Hector was here last in December 2013, it is possible they had already changed over, who looks up as one heads to Partick Cross when the former Wilson’s Bar (now Tony Macaroni) comes into view?
Enough time had passed to suggest that the Curry had not simply been taken out The Big Pot. The Waiter seemed amused when Hector placed the wooden base of the karahi on the dining plate. Why decant?
First impressions were quite wrong. The Masala looked Thin, Runny. However once this excess was mopped/soaked up with the quartered (why?), quite Flaky Paratha, the residue was Excellent. A Mash – just how Hector loves his Curry. Little Surprises – was how the Masala was noted. The sliced Button Mushrooms blended in well with the Onion Slices and hints of Fresh Coriander. The Ginger Strips gave the Pleasant Crunch. (Once upon a time, before Ginger Strips…) The Lamb was Tender and sufficient in quantity. With large pieces, possibly in double figures, this again was not the first impression. The karahi contained a greater volume than anticipated. This had the makings of an excellent Curry, the Spice level was such that one was aware without being troubled. What spoiled the entire serving was a total lack of Seasoning. A pity.
Better than Mainstream, but not Wonderful enough to rave about.
Mrs. Majhu’s
Long before Curry-Heute there was the Lamb Bhoona served on these premises, the Driest Curry Hector had ever been served. This stood comparison with the Best of Bradford. One day, someone will resurrect this – Please!
The Bill
£13.35. Correct, as added from the above. Good value given the portion size.
The Aftermath
The Calling Card was given to The Waiter who immediately summoned Kulwant, Mein Host the Chef.
The Website was shown, the List of Cities does go on a bit.
Kulwant mentioned Edinburgh. Curry-Heute has a lack of Edinburgh Venues. Did he say he had worked in Haymarket? He told me the story of working at Mother India before setting himself up here.
We are a family business.
I wish them well. If they re-create the Lamb Bhoona from the days of Mrs. Majhu, then someone please tell me!
Update – July, 2015
Initially I concluded The Waiter was Jasdeep, apparently not the case.
The comments below do not reveal who served me.
Magnificent – was Alison’s verdict. The guest always has to be polite, however, Alison was emphatic that she had enjoyed her Korma and ate the lot.
For Hector this was Rice with a Creamy Sauce. The Korma was – pleasant – but as ever with Chicken I found that the Meat was incidental. What does Chicken add to Curry? I know not. Perhaps a Vegetable Korma may now suit me?
Mags and Craig announced they were starving and would share a Vegetable Pakora. Qaiser disappointed The Doctor by stating they do not serve Chapli Kebabs, and so he and Jonathan ordered Seekh Kebabs. Qaiser offered Tarka Daal to Jonathan at this point, accepted.
I have never seen Mags eat a Starter then finish all of her Main – Still the best, a bit more coriander.
Craig thankfully had much more to say, quel surpris!
Not as fearsome, more flavoursome. He then compared this to his two recent visits and pronounced this to be easily his favourite. Craig may be more Spice Tolerant than he will admit. He will be back.
Hector is not a regular at what is probably Glasgow’s Finest City Centre Curry House. Charcoals (26A Renfield St, Glasgow, G2 1LU) are doing very well without the extra publicity that Curry-Heute can bring, the Array of Awards acquired since Mein Host, Muhammed Sultan took over a few years back is proudly on display high up on the left wall. This is only my second visit in almost the last two years since my 
The Menu looked a bit different, revamped, though the Dishes I have enjoyed in the past remained. Muhammad does not want his guests to be bored he assured me. This may well be the Venue where Hector first encountered Rara Gosht, instead of the obvious Lamb Desi on-the-bone it was time to finally try the Adraki Gosht (£9.95) which promised Herbs. One Chapatti (£1.30) would probably have done, but two were recorded.
The well-fired Complimentary Poppadoms were brought with a Selection of Dips, Spiced Onion and a Chickpea Salad. Two sharing would find this to be An Elegant Sufficiency, quite a Feast for One. No sooner had I come to terms with this when a Sizeable Portion of Chicken Pakora was placed alongside. The Hector has always been well looked after on his visits to Charcoals.
Other Curry houses the City Centre of Glasgow were discussed. It is evident that Charcoals is currently the only place I intend to re-visit. Nowhere else has Quality and Quantity served at a Decent price. Few City centre Venues are open mid-afternoon when Hector prefers – to Dine.
Two of the Lightest (Hottest) Fluffiest Chapattis I have ever been served accompanied the Adraki Gosht. The Tender Lamb was Plentiful, one stops counting when Double Figures are reached. Chopped Spring Onions were mixed through the Very Rich Masala. Slightly Oily this was Intensely Flavoured, exactly where the Signature Flavour of Charcoals’ Masala comes from is hard to describe. It is far from the – I could cook this at home – which I felt on my 
Knowing that 
Sholeh Persian Restaurant (146 Nelson Street Glasgow G5 8EJ) was open mid-afternoon which is certainly in its favour. The Lovely Waitress was mopping the floor as Hector entered. She explained the rain meant people were trailing in muddy footprints. So much for Summer,
The Ghormeh Sabzi (£8.50) ticked all of Hector’s boxes. Slow cooked Lamb, Parsley, Fenugreek, Sun-dried Lime, Coriander, Chives, Red Kidney Beans (?). This read like a Classic Hector Curry, Lamb with Herbs, The Bradford Curry?
A very Dry, Sesame Seed topped Naan then arrived. No Rice? In our discussion about Bread the Waitress had evidently put me down for both. The Naan was offered but declined, I could not eat all that, anyway, the Soup would need the Rice. A large portion of Boiled Rice was brought in an instant.
So, what happened to the Chutney? No show. The Salad was merely Green Leaf, very Modest.
The First Dip with a strip off the Real Chapatti – Gosh! The Thin-styled Masala was Classic Shorva. The Onion Base was visible, just. The Seasoning and Spice were Perfect. A Single Strand of a Herb was visible, Reading back to an 
As reported on Monday, and updated on Tuesday by Stanley, 
The serving area too will be upgraded. Most importantly, the toilet is now a most welcoming area. Shiny and White with an electronic hand-dryer in the common vestibule, nobody will ever again have second thoughts about using The Facilities.
We should have The Starters one day and come back the next for The Mains was my conclusion.
This was possibly the Driest Interpretation I have been served at 
Topped with Dry Methi, the Masala was intense, Seasoned to perfection and not too-Spiced, this was remarkable. The Masala was truly Thick, Rashid had worked his wonders again. The bone content was imbalanced, Alan had next to none, the pile was growing beside Hector. Irfan was beckoned. He had already apologised for bringing a Keema Naan instead of Paratha, the offer to change it had been declined. Time to ask – I take it there is more of this in the kitchen? Of course there was and another portion was brought in moments.
It is the End of May Bank Holiday Monday, as opposed to the Mayday Bank Holiday which was rarely a Holiday in the World of Hector. What is significant, today is Hector’s last ever Holiday from work. Twenty three more working days to go then the R-word… How should Hector mark the day?
The customary cans of Rubicon Mango were brought by the relatively new still Nameless Waiter, then the Complimentary Poppadoms (Four!) and Dips. Marg remarked on the Quality of the Spiced Onions. Chunky too. Naveed brought the Glasses and the 
We know the Review of the Karela Gosht is going to be Wonderful, so lets begin with the Mixed Pakora. Look at the Size of it! For Marg, this had Defeat written all over it. 
The Fish Pakora was plentiful. Fish in Batter – was how Marg described it. Methinks it be far more than this. The tell-tale Coriander Leaves gave away that there was Subtle Spicing in there too. Fish at 
It has been a while indeed. The Curry looked very similar to the Karahi which is normally consumed. The Masala was identical, Thick and Minimal and Shrouds the Meat like no other Masala I have encountered. One can tell the Masala belongs to the Meat, they are as one, not Sauce poured over Meat and – how do you do? The Lamb was on-the-bone, believe me, this is important, so much more Flavour. The distinctive 
