A rainy Monday, another bank holiday, how many thought the Hector was Govan bound once again this afternoon? That project can wait, there’s still the ongoing one in the city centre: Curry Cottage – Indian Restaurant & Bar (91 Cambridge Street, Glasgow G3 6RU). Today was visit #4, a different Curry had each time, unusual for Hector.
Arriving at 14.00, the waiter who served me last time, was just entering, he did remember me, but just to make sure, I took the same seat in the empty restaurant.
I quickly dismissed today’s Specials on the board. None of those Dishes suit the Hector palate. Given the strange hiatus on the palate reported in recent weeks, I decided to conduct an experiment. Instead of repeating the glorious Goat Meat (on the bone) (£14.95), I decided to try Garlic Lamb Mushroom (£14.95). Garlic – may well be a the root of what has been described in these pages in recent weeks as – antiseptic. This Curry could determine if that is what Hector’s palate is reacting to.
The waiter took the Order. Cumin Rice (£4.50) and a glass of tap water were the accompaniments.
Curry Cottage describes itself as a restaurant and bar. The lukewarm glass of water was a bit stingy. Next time I shall be asking for ice, and more water, not that it is generally required.
The Hector was left alone in the body of the restaurant whilst the Order was relayed. I’m sure there must be cameras. Whilst I waited I watched a video clip, filmed in a Paisley grocer, starring a couple who may be getting a visit from the chaps with the helmets soon. Alcohol had been taken, they evidently required more.
After an appropriate wait, the food was brought. This time I was ready:
Can I have another plate please?
Strangely, this request took some minutes to process. What came was little larger than a side-plate. Better than dumping the Rice on top of the Curry though.
The Cumin Rice was a sensible size if one is not sharing. I still think it’s a bit steep for the portion size. Once decanted, it was time to arrange the Meat on the Rice.
Garlic Lamb Mushroom
Ten pieces of Meat, no bones, were arranged around the perimeter of the Rice base. The slices of fresh Mushrooms maybe reached six. Hector could manage a Starter at Curry Cottage in addition to a main course. Enough food to be regarded as – dinner – just. Had I ordered Bread, I would not have been writing this.
The seriously Thick Masala had sporadic cloves of Garlic mixed in.
The Spice Level was initially moderate, I would revise this upwards, significantly around the halfway mark. Yes, a decent Spice Level. There was no doubting the level of Seasoning, totally a la Hector! Damn good Curry. To what extent the Garlic was adding to the richness of Flavour in the Masala cannot be ascertained. What was certain, this Masala was right up there with the best. Then there was the occasional blast of Cumin from the Rice, I waited for one of the Seeds to lodge in the usual spot.
Tender as the Lamb was, it did not give back the same intensity of Flavour in terms of – Spice – but in terms of – meatiness – this was impressive.
The waiter came over to check all was well, it was.
The Mushrooms and Masala created another experience. Mushroom Rice is ordered oft in Curry-Heute, an Interesting Vegetable can add so much more. In my own cooking, I often add Mushrooms as Ballast. These Mushrooms had taken in the intense Flavours from the Masala, another source of pleasure in this Curry. Quality Meat, quality Mushrooms. By the end I had a mouthful of Spice and Meatiness, a truly delightful Curry, and no reaction whatsoever to the – Garlic.
The Bill
£19.45
The Aftermath
Hopefully, the waiter will come to note my asides.
Seasoning is all – was today’s lesson.
Now to find the Cumin Seed.
Two days ago, Curryspondent Peter made the Hector aware of a new Curry Cafe on Glasgow’s Southside. With the aim of enjoying some more Lahori/Punjabi Cuisine, hopefully served in the Desi-style, Hector took the Subway across to Govan at 13.30. The Famous had a home match this afternoon, the streets of Govan were empty, strange times. 
It was a five minute walk along Govan Rd. to The Wee Dhaaba (17 Elder Street, Govan, Glasgow G51 3DY). As I approached, so the huge shipyard, commonly known as – Govan – came into view. I last walked this stretch one summer’s evening @1978, en route to guard part of this industrial site. The Wee Dhaaba occupies the corner unit opposite what is now Fairfield’s Heritage Centre, Elder Street is one of the many streets along the south bank of the River Clyde which comes to an abrupt dead end. 
A couple occupied the corner window table as I entered. I was surprised to see a variety of cakes (£3.50) on display under the counter, not pre-cooked Curry as is the norm on the Southside. It was apparent that The Wee Dhaaba is aiming to be recognised as a – Coffee & Cake – establishment in addition to serving Pakistani Curry.
The lady, I would later establish as – Sara – took the Order on a pad. A bottle of Sparkling Water (£1.20) was a welcomed addition.
The appearance was – magical – the aroma had me immediately won. The peripheral Oil was at a minimum. On-the-bone, there was no reference to this on the menu or discussed at the time of ordering. No messing, this was the real thing, an authentic Desi Karahi Gosht.
And so back out into an eerily quiet Saturday on Govan Rd., twenty minutes to kick-off, hardly a soul to be seen. The Wee Dhaaba is open seven days, all day, 
Long overdue a Karahi Gosht, the Hector was across the river, arriving at 
With so much on display, here was the opperchancity to take some photos of the fayre. 
The Coriander Naan was round, large and whole, already a winner. The puffy blisters added to the efficacy. In addition to the copious Coriander, the Naan glistened. I had asked for – no Garlic – was the sheen significant?
The Coriander, Ginger Strips and Bullet Chillies sliced lengthways created the classic appearance. The Meat count was double a decent standard portion, loads. Behold the Sucky Bones. The Masala, rich in Tomato Seeds, shrouded the Lamb, the peripheral Oil was collecting. This was as majestic as this Curry can be. All was set. 
The Antiseptic had gone, the Seasoning decidedly upped. Time, the great healer.
Darbar Grill 
There’s still no printed menu, the prices on the board appear to be for Takeaway. The declared portion size impressed. Had I been been looking for something else, there was no suggestion that – cooking to order – was available. As Ahmed is effectively running a school for Chefs on these premises, maybe nephew might have offered more? Hector was in a hurry, so not an issue today. 
I liked the metal bowl. Shorva, there was no denying that this was as Soupy as Curry can get. This was as Aloo Gosht should be. Seven pieces of Lamb on-the-bone and two decent sized pieces of Potato were arranged on the Rice. Two major bones, one Sucky. The Potato was cut into six manageable pieces. Enough Shorva was spooned over to create a Curry as the Hector sees it. As ever, Masala was retained for the end game, to moisten whatever Rice would be left. Boy, would I get that wrong. 
Tender, towards chewy, the Lamb was giving back Spice having sat in the Shorva for a suitable length of time. The Potato too had absorbed the Flavour of the Shorva. This was as good as this Curry gets. 
A spoon was required for part two. 
Bateera (Quails) (£7.00) at 
Just before the cluster of Curry Houses on Cheetham Hill Road, another new venue came into view – Cafe 99 Khan Baba (97 Cheetham Hill Rd., Manchester M8 8PY England). Rice & Three (£6.00), attractive, but it needs to be established exactly what is on offer. With kilos of Lamb Karahi also advertised, another one for the future. Walking past 
The more agile Marg went under the shutters, not quite limbo dancing, and called out. A lady emerged from the gloom. Having challenged the fact that they should be open, it was explained that there was a water problem and works were ongoing. Lahori Butt Karahi would open later.
Cafe 99 Khan Baba now seemed like the logical place to investigate. Crossing at the lights, yet another venue was revealed. A second branch of Lahori Nazara, currently of Stockport Road, east of the Wilmslow Road – Curry Mile. This may further enhance the theory long proposed in these pages, that the Curry scene in Manchester is moving north. The Northern Quarter and Cheetham Hill is becoming a more authentic – Curry Mile. With many shops in the original Curry Mile now just Kebap-grill houses, Cheetham Hill is where one finds Lahori-Desi Curry. A taxi driver on this trip concurred, he acknowledged the changing ethnicity in the south of Manchester and the change in food on offer. 
Marg likes giraffes, there had to be a photo. On entering the empty Cafe 99 Khan Baba, we chose the table at the door. Despite it getting hotter by the minute outside, we needed air. A chap sat behind the counter, it became clear he was never going to approach us. I went up to place the Order.
Wary of how splashy the accompanying Masala can be, never mind the footeriness of eating this micro-game bird, I decided to try Boiled Rice (£2.50) as the accompaniment. Having explained to Marg that Keema Balti (£7.00) was about being served in a – bucket – and did not refer to a particular ingredient, she was happy with this, plus her customary Chapatti (£1.00). 
A portion is normally two, the Hector had three! This would increase the chances of staining the polo-shirt by fifty per cent. I should invest in a bib and carry it with me. Steve later suggested I carry a spare t-shirt for dining in. There are no photos of the Hector, napkins aplenty, held in place by will power. 
The Masala oozed Desi quality. Orange, Oily, possibly blended, I put enough on top of the wee-birds to created the appearance of Curry & Rice. With some of the Masala soaked into the Rice, one part of the strategy was working. However, there was nowhere near enough Masala to accommodate the Rice. I could fetch more, as and when. The absurdity of having Quail with Rice soon became apparent. Fingers are required, there is no other practical way. 
Served on a plate, not a – bucket – one has to wonder why this Curry was called as such. 
Chicken and 
Lahori Butt Karahi was open as we walked back down Cheetham Hill Road. Their loss. Next time, but I think I have written this before.
A late night Curry at 
The 
Last night, I ordered the ½lb Cheese Burger (£6.90). Outrageous, especially when the – half kilo – was planned for this afternoon. The Onions and Pickled Chillies are what gave it height. How could each of these two patties be quarter-pounders? 
The Bill
Four good sized Lamb Chops, suitably cremated, but with the pink from the Tikka Powder adding colour, a slight detraction. Well Spiced, well Seasoned, this was the anticipated delight. Maybe two portions would be better than one? Ordered separately. I didn’t want it to end. The late night munchies were tamed. Or were they?
The suggested rendezvous time at 
Steve joined us having ordered – Fish and a Chapatti (£1.00). 
It’ll taste alright now – he acknowledged after the Hector had secured the necessary photo. Dr. Stan’s mini-Buffet featured Channa, Keema Peas, and Spinach + Potatoes. Quite a variety, quite a plateful.
Mags arrived having ordered boneless Karahi Lamb (£6.50) and a Chapatti. With no further space at the table, Marg adopted the Hector mode and directed Mags to a window table where they would sit together. 
Steve’s Order was duly presented: freshly Fried Fish with Salad. This was not what he was expecting. He had assumed a Fish Curry. I sent him up to the counter to fetch a bowl of Masala. He now the components to replicate Hector’s Fish Creation, albeit without the Rice. Steve was about to create his own Dish.
Normally one would tear off pieces of Bread and either dip in a Masala, or scoop up solids. Steve was about to create something approaching a wrap, but to be eaten with a knife and fork. This was not complete until Steve had gone back up to the counter to fetch – the foliage. 
Rizwan brought Hector’s plateful: Fried Fish, Salad, and Fried Rice. Rizwan had already added – the foliage – and had spooned on some Masala. I had to ask for the additional bowl of Masala, this is what makes the Dish, else there would be insufficient moisture to eat all assembled. The bowl of distinctly orange Masala hopefully came from the Karahi Lamb. 
The Fish had been fried in a Spicy Batter, with the added Green Chillies, there was quite a – kick. With two sources, the Seasoning was right up there. The Masala was giving out its Umami Spice and Seasoning. The Fish tasted as if it had actually come from the sea. Not too much to ask, but a well-Seasoned Fish Curry can be hard to source. 
A certain social medium highlighted that today was the anniversary of a visit to 
There was no Rizwan as Marg and Hector entered 
Rizwan arrived at 12.58 and immediately came over to greet. That our Order had already been placed was confirmed. Then there was the catching up, and the sad news that two of our company could not travel. We shall still make double figures. 
Four large Chops, the Spice coating could be seen, an Onion based Salad to accompany. Maybe Marg had something grander in mind on that side. 
Decided last minute to go for lamb chops and salad. 4 cremated chops appeared with enough carbon and tender meat to satisfy me. Great flavours of spice, and I enjoyed the cooling onion, lettuce and tomato salad with mint yoghurt. The chops were messy to eat but well worth it. 
The naked Curry was brought by Rizwan who then went to fetch – the bits. Suitably dressed, it was time to tear in. There was no Meat count, no need, the portion was as massive as ever. The ratio of Meat to Masala was such that careful management was necessary, the antithesis of a Soupy Curry. With the Masala, partly absorbed by the slightly Spiced Rice, this Karahi, if indeed it actually is, just looks so welcoming. Blended, possibly, the richness of Flavour of the Masala never fails to impress. Consistency, I’ve had this Curry dozens of times, it is always the same. Wonderful. 
Tender Meat, the quality always stands out. 
The Bill
With half an hour to go before we could finesse an early check-in at t’Travelodge, Marg chose a new venue on Tibb Street for coffees and one dessert. Fourteen pounds, eighty three pence, seriously.
A Sunday brunch in 
Entering at 13.15 on this fine day which resembles summer, a chap to our left was finishing his meal. The serving Doris was sat on the far side. We sat mid-room. A chap from the kitchen approached the counter and acknowledged our arrival. There was no sign of the mature gentlemen who provided the immortal phrase regarding the continuing acceptance of – cash only. 
Do you need 
The Hector did need the 
Two Chapattis, a sensible size, a sensible thickness. Not quite the plain ones I particularly enjoy, there was a hint of – Wholemeal – in there. The Hector would manage only one and a half Chapattis. 
The Rickmeister has told of the Samosas in 
Kofta Palak, one takes a notion for this intense Curry. Four large Meatballs were sat in a karahi, shrouded by a Dark, Thick, Herb-rich Masala. Hot food, care had to be taken until the extreme heat abated. 
The Spice built quickly, the Herb blast was unforgiving. This was the full on Saag/Palak experience. The Seasoning was quite a bit below the Hector idyll, but the potent Herbs compensated. Antiseptic – was noted as Marg took a Soupçon and pronounced the Masala to be – Sweet. We all see colours differently, do tastes register on our plates differently also?
Pieces of Tomato were revealed as I ate. The surplus Onions added crunch, Diversity. Whatever the notion, it had been well sated. 
The Aftermath
Warning, there’s going to be a lot of Curry consumed in the next few days, when the Hector is in 
The adjacent 
Entering Punjab’s at 17.45, nothing appeared to be different except – Punjab’s – is now inscribed on the waterfall. Greeted by a young boy, he had to refer to his seniors to allocate a table. 
The menu provided, there were decisions to be made. Would Marg share a kilo, or stick to her standard Karahi Keema (£10.95)? She chose the latter. This left Hector with the choice of the large Karahi Gosht (£13.95) or the half kilo of Handi Gosht (£14.95). The Handi is on-the-bone, and where else but Bradford is one going to get a stand alone half kilo for this amount? Sorted.
Raita and Chilli Sauce were brought to the table. A Salad would arrive with the mains, I let Marg deal with it, Hector literally would have enough on his plate. 
Served in a large karahi, not a handi, there was a mass of Curry here. There was no need to count, this was the veritable half kilo by any means of measurement, and I’ve seen a few miserly ones. 
Super-soft meat, not too many bones, and one – Sucky – featured. Excellent, this was going to be fun, and a test of stamina. The Spice Level was exactly what was sought. The Seasoning was decidedly lower than Hector’s preference. Consequently, the intensity of Flavour, one felt, was being restricted. The Bradford Curry Taste was there, but was subdued to an extent. Still, a glorious meal, satisfying would be an understatement. 
The portion looked significantly smaller, but matched what Marg normally manages. No Peas or Potato, this was a straight karahi-full of Mince. No needless Masala, the Oil was collecting on the base of the dish as is expected. 
A good portion of Keema in the karahi dish. A rich flavour with a hint of Coriander throughout. (No Methi?) Oily residue in the dish but overall a very tasty meal with the Roti.
