Curryspondent John, relax, Hector has now been to 29 States Indian Cuisine (6-8 Norby Rd., Broomhill Square, Glasgow G11 7BN). John has mentioned in a previous communication that the Chef is ex-Ashoka. I don’t know if that was to entice, or lower expectations. The Ashoka chain may be loved by some in Glasgow, the Hector prefers Desi Cuisine over the Mainstream. Maintaining the thoroughness of Curry-Heute’s coverage, the visit here completes the city centre and West End. A Curry Cafe on Duke Street is all that is missing north of the river. Despite being located in Glasgow’s West End, 29 States is not an easy place to get to by public transport. Fortunately, Marg was on hand to drive. More on coming by car below.
The young waitress directed us to a booth table at the far wall. The Hector just managed to squeeze into the space between table and bench seat. Beware.
Having arrived at 14.55, we were still in time for the Lunch Menu (£12.95) which ended at 15.00. Allergans (sic) – why was it asking about Botox?
There was a la carte on the other side of the laminated menu. Having glanced at this, Marg asked for the main menu. No, this was it. Prior research had revealed a multinational range of food available, I had thought of bringing Marg here for Sunday lunch some time back. Maybe John can explain where the steak has gone.
The limited range of Curry on offer was not exactly becoming. Too many references to Cream and Coconut, the Karahi (£10.95) featured the dreaded – bell pepper. The Chettinad (£10.95) did, unusually, promise a – thick sauce, but as written, the Hector was not in the mood for Coconut.
Glasgow Favourite Dishes – added – sweet and sour – to things better avoided. What is the difference between Chasni and Patia? Why both? Whilst these work with Chicken, the Hector was most certainly not succumbing to that. Lamb or Fish.
Marg came out the blocks and mentioned Haggis Pakora (£6.00) and Fish Mappa (£11.95). The Mappa admitted to having – creamy coconut. I don’t get Haggis Pakora. Curious to see what would arrive, I was happy to share a Haggis Pakora.
Marg suggested I consider Lamb Bhindi (£11.95). Oakra (sic), tomato, ginger, garlic paste – no nasties, and an Interesting Vegetable also avoids just Meat and Masala.
To accompany, we would stick to our sharing Rice and Bread: Naan (£3.00) and Pilau Rice (£3.50).
The waitress took the food Order having already brought a sensibly priced 750ml bottle of Sparkling Water (£3.99). We hadn’t seen the portion sizes yet, but the overall pricing is certainly competitive, and the Fish was not more expensive than Meat.
The waitress returned – no Bhindi. Declaring my intention to avoid Cream and Coconut, she suggested Lamb Masala (£9.95). Marinade, pujabi (sic) spices, cumin, ginger, garlic, Yogurt, onion and tomato – again, – no nasties.
This, I went with, though the Lamb Bhoona (£9.95) features Methi, tempting. From the feeling of limited options, when I first read the menu, I now felt I had some choice. The main menu, allergens spelled correctly, also advised – we are happy to make any requested dish of your choice. Quite a claim. So I’ll be back next time for Lamb Desi Korma on-the-bone?
If 29 States can do this, someone please advise.
On arrival, the only other person in the building was a chap fixing lights. It took a while to obtain photos of the interior. This explains the ladder.
A chap came in for a Takeaway Pakora. The only other sit-in customer was a mature chap whose – jakey – credentials were in order. In addition to his Curry he ordered a lager and a pint of milk. As he paid, he ordered another – pinta’ lager. Eccentric millionaire?
Marg spotted a – P – for parking on the till screen. I then realised the big – P – posted on a pillar was also a reference to parking. Why the governors of Broomhill Square shopping centre think they can charge for parking puzzles. Having been caught unawares in a comparable situation, Dan Sath, last year, Marg was taking no chances. The waitress was consulted, registration plate was duly entered, sorted. On departure, I verified that 2.5 hours of parking are free. Nobody is going to park and ride from here, unless they particularly like the 16 bus.
Haggis Pakora
Six Pierogi shaped pieces of Haggis in batter were accompanied by the standard Chilli Dip and a Salad garnish. Marg, who always expects – Haggis balls – took care of the greenery. Three pieces each, enough. A six piece portion, a piece for every Pound (sorry, Seamus). This hopefully lays the ghost of Murphy’s Pakora Bar to rest, and confirms the absurdity of the latter’s portions.
Seasoning is all. The level here was most satisfactory. One would assume Spice would emanate from both the batter and the fabled haggis itself. This was moderate. What intrigued was the overall Flavour, not a brand of Haggis I recognised, do they make their own? Usually I cannot tell the difference between Curry House Haggis Pakora and the Haggis served at a Glasgow Fish & Chip shop. I congratulate 29 States for serving something different.
On clearing the table, the waitress asked if we would like our mains right away. I asked for a few minutes. She dealt with our fellow diner whose Curry was served during our wait. A bit quick, I thought.
After consulting again, hot plates were brought at 15.30.
The Pilau came in a decent portion, enough to share given we had Bread also. On taking my serving, Marg did not eat all that was left. In time, this ended up on my plate, but too late for the remaining Curry. A few grains would be left.
The Naan was a delight. Large and round, that it was halved was not cause for criticism today. Both pieces were substantial. With its buttery sheen, the Naan had risen, the burnt blisters had formed. This created soft and more crispy sections. I took the thicker pieces, Marg the thin. This Naan therefore suited us both. And the taste, oh, yes, this was excellent. The best Naan I’ve had in a while.
Fish Mappa
Yellow, Creamy, the appearance was everything Marg likes in a Curry, and the Hector avoids. Topped with both Coriander leaves and stems, this would prove to be beneficial as one ate. Once decanted, the portion appeared to have substantial Fish. White Fish is all I can report.
The Creamy Masala had a decent viscosity. The given description mentioned an Onion and Tomato rich gravy, whereas the Butter Chicken (£11.95) – tomato, honey, garam masala and cream. I would like to have seen and tasted both for comparison purposes. With its welcome – kick – Marg quickly declared her enjoyment and said the Fish Mappa was like a Butter Chicken, but with Fish. Hector’s Soupçon of Masala found it to be not over-sweet. I could have eaten this. The Fish Mappa certainly was streets ahead of the Birthday Curry at Desi’s (Honolulu). Marg:
Good fish texture with plenty pieces. Sauce creamy with a perfect level of spice. Enjoyed the coriander throughout and the rice. The plain Naan was thin and crispy, my favourite.
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Lamb Masala
The aroma had me onside as I studied the composition. Onion and Tomato were in the given description, there was way more Onion, relatively large pieces at that. Oh no (expletive deleted)! The dreaded Capsicum was here. I left two bits in the karahi, two larger pieces were set aside on the plate. As I ate so more, and more, was uncovered and returned to the karahi. If they were going to be present, why did the menu description not say so as with other Dishes? Ballast in the extreme, I rest my case.
The Masala was not excessive, it was actually difficult to say more given the abundance of Onion. Far from excessive, not – Soup, a decent viscosity.
Once again, the Seasoning immediately impressed. The Flavours hitting the palate were distinctive, something new. The mentioned – Cumin – was presumably not in seed form. One would not expect Whole Spices in a Mainstream Curry House. The Spice Level, not discussed at the point of ordering, was never above – medium.
The Meat count surpassed double figures, the value for money box was ticked. The Tenderest of Lamb, it was giving back Seasoning as well as Meatiness, a cut above the norm.
Alternating between Curry & Rice then Curry & Naan proved to be rewarding. This Naan was excellent. Eating one piece of Capsicum would have resulted in hours of horrible aftertaste. The debris pile in the karahi steadily accumulated, just how much was here?
There was the full spectrum.
With the Minimal Masala rapidly disappearing, this Curry was taking a lot of management. Adding the surplus Rice did not help. The Flavour from the Meat was hanging in there. I mentioned to Marg, more than once, just how good this Curry was, in spite of…
As the waitress cleared the table:
I enjoyed your Curry but I never eat these … Marg interrupted with – he doesn’t like Capsicum – my turn – I do like Capsicum, I otherwise eat it all the time, but (IMHO) it should play no part in a Curry.
The Bill
£38.99 With a shared Starter, competitive pricing.
The Aftermath
The Calling Card was presented to the waitress. Once again I mentioned – Capsicum – throw it in the bin.
No more conversation felt appropriate. I would like to have established the Fish species for example. When the menu is reprinted, hopefully the descriptions of the Curry components can be clarified, and the Botox typo sorted.
Remember the electrician? He was working outside. As I took photos of the verandah, so he engaged. A local, he visits 29 States regularly. I explained what I was about.
Where’s the best Curry House in Glasgow? – he asked.
2024 Menu
A bloodied ear for a would-be President was followed soon after by a bloodied nose for them Dan Sath. Standing under the new-ish sign at 
The only Curry the Hector was interested in today was the Vegetable Daily Special. Spotting the Aloo Gobi made the day already. Fish Pakora and a Chapli Kebab would precede, a tried and tested combination.
Two Dips arrived first, bowls, appropriate for the quantity of Starters we had ordered. The young chaps on duty then conveyed the veritable mass of food. With the car parked nearby, Takeaway was already envisaged.
Thirteen pieces, of what I take to be double fried Vegetable Pakora filled one plate. Well-fired, a crispy exterior in parts, Marg was already enthusing. I’ll stress the number of pieces once more, no skimping here, unlike…
I had ordered two Chapli, Marg would have one half. Experience has taught me not to tackle the more than one when having this array. The remainder was already earmarked to go. 
Fish Pakora
Twelve pieces, just the twelve, plenty to share, enough for later also. Anger may be too strong, but does reflect the rip-off experienced in the West End a couple of weeks back. 
Marg took her share, I had no Vegetable Pakora as it turned out. Reheated Haddock in a Spicy Batter, still impressive, off the scale when presented fresh. The ultimate Spicy Fish & Chips, but who needs the chips? Marg adds:
Hospitality at 
Hector’s favourite Vegetable Curry, Potato and Cauliflower served in a Minimal Masala Mash. With Bread or Rice there’s no way this could be managed after the Chapli/Fish Starter, maybe the Salad had filled me a bit too. 
A Dry Curry in terms of the Minimal Masala, however moistness comes from the Vegetables themselves. The Cauliflower had retained a degree of firmness one doesn’t want mush as can be the case at some venues. The Potato absorbs then emits the Spice and the Flavours from the Masala Mash, glorious. The threat of Coriander atop, coupled with cooked in sliced Green Chillies added further Flavour and a kick. Meanwhile, Marg was still piling on the occasional piece of Pickled Green Chilli. 
Kinara (10 King Street, Glasgow G1 5QP) is the latest addition to the Merchant City’s Curry scene. Kinara has been in business for two months having replaced the Russian cafe/restaurant at this locus. Russia not too popular then? And given what happened to Trump this evening, maybe he’s not too popular either. 
Two waiters were on duty, Adnan and his trainee assistant. The main menu was brought then the Pre-Theatre (£17.99). There, I got as far as – generous chunks of 
Seven pieces, just, of Meat sat in a reddish brown, rich-looking, Thick Masala. There was no sign of Tomato or Cream in the blended Masala. This was a different take on Rogan Josh. There wasn’t very much of it, 5p short of seventeen quid, the 
Hector was far from impressed. To make room for the Rice, I scraped the Curry to one side of the plate. This only highlighted how little food I had been given for £21.90. 
Sampling the Rice first only highlighted the plainness of the Basmati. The sliced Mushrooms and Syboes would provide a variety of Textures, but not a lot. 
Towards the end, Adnan came over to ask the customary question qualified with – No 
With Adnan back to take payment, the Calling Card was issued. Being open for only two months, he stated that they are happy to listen to pointers. The low level of Seasoning had to be mentioned. My preference for Whole Spices being present was also mentioned, but that’s Chef’s choice. 
Back in Blighty for exactly one month, Hector’s itchy feet needed a scratch. A well known and reliable 
The rendezvous was at 18.00. We parked on George Street opposite – The Blue Elephant – which must be a relatively new venue. There – Punjabi Korma – is on the menu, the efficacy of this claim will have to be investigated. Maybe another trip up north in the autumn will be required? 
The heart sank when I realised a young girl was going to serve us. Rarely do they know the food on offer, today’s struggled to understand what was meant by Sparkling Water. Not the best of starts. That we were waiting for two more diners also appeared to confuse. Graeme, who arrived dressed for a hill walk, will wish me to relate that Euan was last to arrive. Euan had opted for the giant umbrella this evening. 
Fish Karahi (£11.95), is why the Hector was keen to return here. So few venues in Britain get this right. Mushroom Rice (£4.75) is new to the menu, and more typically priced for this city. Maybe prices at Rehmat’s were unrealistically low previously? 
As we waited, so five other customers arrived, each here for the 
Over the next hour, I secured the necessaries, with Keema Peas and Aloo Gobi present, Marg and Hector could have done serious damage here. Despite this being only Hector’s third visit, it now makes sense to create 
Topped with fresh Coriander, there was minimal Masala present as is the Hector preference. The surplus Oil was already separating and is seen around the periphery of the handi. Once decanted, the Fish content impressed as did the overall appearance. This was right up there with the best of the Fish Karahi as served in 
Some of the White Fish was flaked, most was in small pieces. The food was hot, a major plus. The Spice, never discussed at the point of ordering, was not demanding, but would build to a decent level. Soft Fish, White Fish, one day I’ll discover what it is. 
This is how a Keema is meant to look. So why do so many venues serve it wet? Sliced Onions had been cooked in with the Peas. Marg:
How different is this? Having established that 
The Shorva was gravy-esque. This is the correct Masala for Nihari, and some eat it with Bread. Graeme, having ordered Mushroom Rice, had a dilemma. Decanting the Meat and Shorva to the Rice was one option. Spooning the Rice into the Shorva, the alternative. Graeme chose the latter, laborious, less messy. Graeme:
The new menu has corrected the spelling. Piled high, – towering – was noted. 
The wedge of Tomato with the Coriander made this Curry look special. With the Okra pieces protruding from the mass of Curry, an Interesting Vegetable to provide extra Texture. The Minimal Masala confirmed the efficacy of this Curry. This had the appearance of quality Curry. Euan:
Did you enjoy your food? – asked the young waitress.
Marg wanted ice-cream and disappeared through to the front of the premises. There she chatted with Ehsan and mentioned 
This is the best Curry House in Aberdeen. 
Hector has been home for a month. A month of visiting local venues, and two new ones at that. Yes, John, I’ll get to 
Mushroom Rice (£3.90) has proven to be the perfect foil for the Desi Lamb, why change a winning formula? A glass and a carafe of chilled tap water was provided. 
Vini brought a complimentary Poppadom and Spiced Onions – while you wait. The Seasoning in the Onions matched the Spice, tasty. 
Ginger Strips and Finger Chillies may be what some first notice, but for Hector it was the Sucky Bone which stood out, and momentarily a second would be revealed. The Meat count reached double figures, all large pieces and the largest of the four bones present was well shrouded in Meat. The viscous, blended Masala oozed quality, this was a classic Indian Curry. There was but a threat of Oil around the rim of the plate, a far cry from Hector’s Desi Punjabi Fayre. 
Believing it to be a Mushroom, the first solid intake was a whole Black Cardamom, not the best start. At least I then spotted, so set aside, the second one too. Recovering with Rice and Masala, so the Big Flavours overcame this hiatus. This already had all the signs of being an absolutely gorgeous Curry. 
July 4, apart from a General Election, not much happening today, but it is Marg and Hector’s twenty first wedding anniversary. The majority of anniversary dinners have been enjoyed abroad, presently, we need a break from travel. It was Marg who suggested 
The 
Tarka masala tots (£5.50) would be our additional Dish. What better than Potato to accompany a Lamb Curry? 
Murphy’s fryer for 2
Whilst the presentation may have impressed, the Hector was here for the food. Where was it?
Four pieces of Fish Pakora, of my two, one was fresh, tasty, the other somewhat wizened. The twice fried Vegetable Pakora was – dry. Marg would go on to state that the Haggis Pakora was the best part of the meal. Her solitary piece. 
Paratha
Eight pieces of Meat, four on-the-bone sat in a reasonably viscous Masala. This was not much more than a – tapas – portion. As the Paratha was divvied then duly dipped in the Masala, so the now farcical nature of our meal became obvious. 
We had each eaten little more than the volume of any decent sized Starter. The Hector was possibly more hungry than at the start. 
Behold a Shorva! The Masala was way more – Soupy – than its predecessor. The Meat count appeared to be more, but so was the Bone. 
The Garlic Naan was a classic example of why I generally avoid them. Served in bits, light, peely wally, no sign of Tawa/Tandoori blistering, soggy. There was but a threat of Coriander. Needless to say, the pungency of the Garlic was going to dominate all else. 
Ah, the Potatoes! As a – Small Plate – this felt as though there was a comparable volume to the main course – Curry. The – Tarka? There was Soupçon hidden beneath the Coriander Leaves. The cubed Potatoes had a decent Texture, unlike the Lamb, here Flavour had been absorbed. The Masala seemed no different from that which was classed as – Desi. The missing link, we now had Meat and Potato, an excellent Curry combination. There was a chance we might actually fill our still empty stomachs. 
The thinner Desi Masala had no more Seasoning than version #1. 
The Aftermath
Setting off for Curry before noon in Glasgow is quite unusual, however, the post-Curry activity on a Monday is shifting earlier as time passes. The joy of retirement. 
I took the same table as Saturday, but decided to face the opposite direction. A chap on my left was finishing his Bread and Vegetable creation. As the Aloo Keema was not out on display already confirmed that the Hector was about to have it – fresh. 
The round Naan was served whole, yay. With a decent girth in the centre, plus a risen, puffy periphery, this proved to be an excellent Naan. Light and fluffy, delightful, I nearly managed the lot. Unheard of. 
OK, let’s recognise the excessive Oil around the rim. A heart attack on a plate, but it mostly disappeared when stirred in. Five pieces of Potato accompanied the mass of Mince. I took it to be Lamb Mince despite the lighter colour. I wasn’t going to ask and have – Chicken – spoil the day. Tomato skins, a piece of cooked in Bullet Chilli and Coriander were mixed through what was a much wetter affair compared to Saturday. Aloo Keema should be almost – Dry.
As I ate, so four chaps took the window table. Two portions of Nihari, four Naan, two Chapattis. I had never previously seen Nihari at 
The Aloo Keema was now on display. There was no Aloo Gobi left from yesterday else I would have had some. I established that Nihari is usually always available, tempting.
Sheerin Palace 
Mobeen must have seen me enter, he emerged from the kitchen and came through to the dining area. That he hadn’t seen me for some time was mentioned. I know Kofta Anda is always available on a Saturday (& Wednesday) – was my explanation for being here. Why he wasn’t in his usual spot behind the counter was revealed later. 
This is what usually comes when Rice is ordered. The multi-coloured Rice is pre-cooked and always on display. 
Four, not particularly large, Meatballs and one Boiled Egg sat in the Shorva. Previously, I have tackled this with a Chapatti and made quite a mess of myself. Rice may not be the ideal accompaniment, but is decidedly more practical. The thin Masala therefore tends to be absorbed quickly by the Rice, but as mentioned, there was sufficient moisture all round. 
The colour suggested Lamb Kofta. Each Meatball would be quartered as encountered, eke the Meat out. Of course there was still the Chicken and the Egg. Spice coloured to a depth of about 2mm, the interior of the Chicken was as white as snow. And people order Chicken Curry. 
There was a good Spicy blast, the Clove Flavour pronounced at times. This was comfort eating but eating all the Rice would have led to discomfort. As I weighed up the options, so more food was brought to the table. The chap was back, a side-plate with not one Soupçon, but two!
Mobeen seemed keen to chat further. It was only at this point that I established his name. With my visits to 
The Village “Curry House”
The main menu was brought, but only after I asked for it. Did I really need it? Lamb Achari (£12.95) with Mushroom Rice (£3.50) is why I was here. Since my return to Glasgow I’ve had 
The Mushroom Rice was once again served on a plate. This guarantees a plateful. Hopefully the former bowls have become a thing of the past. Lightly Spiced, fresh Mushrooms, satisfying.
The Meat count was into double figures, just. Only two large bones, so sufficient eating. The Masala was classic 
The Seasoning and the Pickle hit the palate hard. How often have I had to review an Achari where the Pickle has hardly been there? There was no holding back, the Pickle also added more solids, and so with the Mushrooms, a variety of Textures. The underlying 
I crossed the road to take a photo of the ongoing works. I see the conversion of the upper floor to flats includes the addition of another level. 
Today was Marg and Hector’s fourth Glasgow Mela. A day when the majority of the congregation, having a heritage in the Indian Subcontinent, mingle in Kelvingrove Park, whilst avoiding what appears to be a pram rally. No Bier tent – was one observation made before a further realisation dawned. After the – 
A small tent had a female choir, I was more amused by the adjacent Chaiiwalla tent, not that I was about to have any of that milky nonsense, but I thought Marg might have made a beeline. The main Curry stalls were in situ, same locus as every year. Last time I had Karahi Gosht from 
Hundreds queuing for Curry, what a wonderful sight. Punjabi-English Curry too, there were no big Glasgow names on site today as there have been in the past. With multiple queues the – normal distribution – came to mind, I chose a line at the edge of the throng. Yes it was shorter, but then it hardly moved. Marg became involved when she observed the people in the adjacent queue being served by one of the two chaps in our section. Having concluded the people in front of us were needing managed, Marg was straight in there directing all until it was our fair turn. (I am always wary of posting photos of – the crowd – but there was a sign near the entrance warning that anyone passing that point can expect to be photographed, and by doing so, give consent.)
Meat Karahi with Rice (£12.00), twice, plus a Pink Tea was the Order. Salad with the Karahi was declined. No Tea, so Marg had Mango Lassi (£2.00). By this time we had four chaps serving our section. 
The Rice was sticky in parts, producing Basmati by the tonne must be difficult. There was a threat of Spice on the Rice, not too shabby. 
I thought it was very tasty, with a good level of spice. Tender meat, and a good helping of rice. 
