On leaving home this afternoon, Hector’s mind had traditional Curry & Rice foremost in mind, nothing exotic, something simple. En route to Partick it was realised that being a Monday, the intended venue opened later, i.e. too late.
The premises currently known as Banta Wala (192-194 Byres Rd., Glasgow G12 8SN) part of the Masala Twist chain, have been visited twice previously more than a decade ago. Not rushing back – has been used previously. Their Helensburgh branch comes a firm second to Annaya’s when events take me back to the Clyde Estuary. The relocated Hope Street branch has been visited in more recent times.
Arriving at Banta Wala at 13.45 the dining area was empty other than the waiter and waitress. Last time here, there was a Buffet which had brought in the masses. Today, no Lunch Menu, no Buffet. In time, three other chaps came in for a late lunch.
The menu was an A3 paper sheet set as a table mat, but removed after ordering. The waitress took the Order for a 330ml bottle of Sparkling Water (£2.60) as I perused the menu. Lamb Rogan Josh (£14.95) was in keeping with the original plan for today, however, a memory of outstanding Paratha led me towards a Curry which should command Bread. It was in Hope Street’s original Masala Twist where the Hector first enthused about their Vegetable Paratha, a feat not replicated when Helensburgh’s branch opened. Then, a spokesman explained that Helensburgh’s Prnatha/Paratha had been cooked on a Tawa, not the Tandoor as in Hope Street. Since those days, Hector has discovered the Malabar Parotta which is regarded as – the King of Paratha.
Somehow, I found myself ordering Lamb Handi (£14.75) and a Plain Paratha (£3.25). When asked – anything else – I had to admit that I would be doing well to finish what I had ordered. During the less than ten minute wait for the food, I had time to familiarise myself with the origins of the name of the restaurant. Banta – is a bottle stopper, Wala – of course the chap who sells them. This information was well illustrated on the walls.
The food was brought by the waiter at 13.59.
The Paratha, served whole, was clearly overdone. Had this been a Naan I would no doubt have been celebrating the burnt extremities.
The layering was there, a plus, the Wholemeal Flour, a minus. That the Bread soon went crispy, another minus.
*
Lamb Handi
Served on a plate, not a handi, there was no sign of the – earthenware – in which this creation had been reportedly cooked. Topped with Ginger Strips, the Dark, Thick, Herb-strewn Masala impressed. This is how the Hector likes his – Curry.
As I was not decanting, it took a while to confirm that the Meat count was into double figures. Later, Steve would tell me that the last time he was here, he sent back his plate featuring a mere three pieces of Meat. Today, there was certainly no issue with quantity.
Piping hot food, always appreciated, the first intake of Masala registered – South India – on the palate, yet the description said – Punjab. This was not a Punjabi Curry.
South India was verified when a series of whole Black Peppercorns were encountered. The Spice Level was above medium. The Smokiness I also associate with South India was not here. Instead, what I took to be Anise could have been the source of the potent, powerfully flavoured Masala.
The Lamb, whilst super-tender, was adding little to the meal. That which differentiates the Curry in a Desi Curry Cafe and the Mainstream was all too apparent today. The Meat was void of Seasoning, Spice, Flavour other than its own meatiness.
The waitress approached to ask if everything was – OK.
Yes – was the honest reply, but the Hector seeks Curry which is way better than just – OK.
With the Paratha and Meat not pulling their weight in this meal, it was left to the Masala to carry the load. Powerful, Potent, but somehow the Flavours became monotonous. The Lamb gone, I was left with a substantial quantity of Masala. This was when I came to accept that say, Mushroom Rice (£3.95), would have been a far better accompaniment. Rice and a Vegetable would have added a welcomed Diversity.
I ate less than I could have, I simply had no desire to eat any more.
As she cleared the table, the waitress again asked about my enjoyment.
It was alright, nothing great – I felt forced to admit.
Having sat in a corner, hardly visible from the bar area, I was surprised when Mein Host came over to join me. As pleasantries were exchanged, it became clear that he somehow had remembered me. Does Masala Twist have facial recognition software?
Mein Host knew I had had the Handi. He accepted my premise that a Handi can be anything Chef wishes to serve. I acknowledged the potency of Flavour in the Masala, that I was underwhelmed was hopefully communicated. The overdone Paratha was explained as having been cooked in a Tandoor. I felt I was back to where it all began with Masala Twist.
The Bill
£20.60 less £2.70 = £17.90
I was not expecting the discount. Somewhere, in the house, is my 20% discount loyalty card for Masala Twist. I hadn’t anticipated needing it today.
The Aftermath
I gave the waitress the Calling Card.
In case you are wondering how your boss knows me.
As outlined back in January when Marg cooked 
The point of this day is for me to sit down and eat, no planning, no involvement, as Marg does otherwise, seven days a week. Marg even had to go shopping to find the key ingredients. The full recipe remains unknown, some ingredients were not Hector’s – go-to. I have never cooked Caramelised Red Onions, I could do without them, same for Chickpeas and Mint. With Peas, these formed the Interesting Vegetables in what would become the Spicy Rice. 
With the Fish baked in the oven and the pre-cooked Rice added to the Vegetables on the gas hob, simples. 
Marg announced that the Raita was meant to be poured over the Fish. Other than squeezing the Lemon, no way was I adding something cold to hot Fish. I used the tasty Raita as a complement as and when. 
15.15, a Thursday afternoon, and Hector finds himself in the Southside. With time to snack, where’s better then 
Aloo Gobi (Potato and Cauliflower), Aloo Gajar Matar (Potatoes, Carrots, Peas) were on display along with other delights. What might have been Aloo Gosht disappeared. Two more trays were due out shortly: Beef Biryani and Chicken Jalfrezi. The latter was definitely not for Hector. I took the opperchancity to tell Shkoor, a boy in the 1970s, that my first encounters of Biryani back in the day, always included a side of Masala. 
I took my seat mid room. All tables towards the window wee occupied. Mid afternoon dining, excellent. The remainder of the room was empty, however, spot the Melon. Melon Curry? 
This was where the Salad was sneaked in, sliced pickled Green Chillies in there too, what a plateful! The Fish count reached double figures, and these were not tiddlers. This was a meal in itself. 
Two large, in effect, Chicken Burgers, but nothing like any so-called Chicken Burgers served in the Burger joints. Chicken, Onion, Chilli, Spices, all ground and formed into the patty. 
A snack, had there been Bread or Rice, no way would I have managed all that had been set before me. I left a bit of greenery, because that’s what you do.
Rainy Monday
There was a quick glance at the Curry on display. Lamb Karahi (£11.00 / £13.00) was there, sorted. I fancied Rice today for a change. No Rice. Eh? A Naan (£1.50) would suffice. Marg took longer to study all that was on offer. 
Arshad was keen for us to try the Okra Lamb or Saag, not today. He also held up a tub of 
Both Breads were served whole. Wholemeal Flour in the Roti, not my preference, but Marg is happy with this. The Naan, as ever, looked inviting. Arshad made a point of telling me he had added the buttery sheen. Risen, blistered, light lovely Bread, and as ever, as much eaten as could be managed. 
The peripheral Oil was the only visible proof that this Curry had the correct level of moisture. It’s meant to be Dry otherwise, a classic example sat before Marg. The discolouring of the Potato was evidence that it had absorbed the Flavour of the Minimal Masala. Marg:
The bowl was full of mince and potatoes with a freshly made Roti. The flavour was peppery and I enjoyed the cooked potatoes in amongst the minced chicken. Ate three quarters of the Roti, it was crispy and was made with wholemeal flour. The food was not piping hot, but very easy to eat.
At the first glance, one sees the Oily Shorva around the edge of the plate, maybe why I would like to try this creation with Rice. Then there’s Masala with Peppery flecks, shrouding the Meat, in the true Punjabi Karahi style. Served on-the-bone, as it must be, wonderful.
The level of Seasoning meant that the Masala was bursting with Flavour. The Spice Level was not challenging, the Pepper a standout. Super-tender Lamb, a joy after last week’s experience at 
Marg dropped me off at Ibrox Subway Station even though Shields Road was nearer. An opperchancity to consider that The Famous won a trophy yesterday, it’s seems ages since the other lot won anything…
A threatening sky, after a month zero rainfall and even sunny days, Glasgow is back to its usual, and so is Hector. With no Desi Korma found in 
No Dr. Hanane serving today, no opperchancity to celebrate 
Today, a veritable mountain of Meat. The appetite which was decidedly missing on 
The Spice Level built steadily. Spicy – here does mean a good – kick. The mouth was – on fire – mid meal. A Spicy Korma, and why not?
The Masala was classic Desi Korma, the Seasoning was more noticeable here than in the Lamb. A gorgeous blend of Spice, no individual one stood out. Is Hector missing a blast of Clove? I was less aware of the Citrus Flavour associated with this Curry, however, this Blog entry has more to reveal. 
King Gizzard and The Lizard Wizard, Howard’s favourite band, is the reason why – the six – are in 
Royal Spicy Restaurant (Rua do Benformoso 71, 1100-084, Lisboa, Portugal) lies across the street from 
With a busy day ahead, Hector’s Curry had to be early. We reached 
Food was being dispatched to fellow diners with great efficiency. The wait was not long. The Naan, served in two pieces, was white, light, fluffy and suitably blistered. Beautiful Bread, and why so little would be eaten becomes clear.
The sheer-white creaminess was instantly off-putting. Fortunately, there were signs of Pepper in the Masala, and no sign of anything – red. That this was a Namkeen Curry remained a possibility. The published photo featured Green Chillies, the Toppings today were the standard Ginger Strips and Coriander. Should I have asked for – Spicy?
The first dip of Naan into the Masala confirmed that the Hector had got it right. The Salt/Seasoning was apparent, and the Pepperiness defined the Dish. Somehow, despite appearing to be bland and creamy, this Curry was not. On replicating my manoeuvres, Marg concurred. 
At this point Marg weighed in with the remaining Naan and scooped up a decent amount of the abandoned Masala. Between us, we made an acceptable impact on what, technically, was a portion for two. 
The various Fish Curry Dishes on offer will guarantee a return to Royal Spice. Surely, less chewing required? 
Coliseu dos Recreios resembles the Albert Hall. We were happy not to be in the central standing area, the mosh pit proved to be an unsafe place for people of a certain age. Standing for four hours, no thanks. The twin rows of boxes, may be a hundred plus, above these, another seating area, with another seated gallery above. For the support, we were the only people occupying a box.
Etran de L’Air, from Agadez (Niger), played in Glasgow a bit since. Dressed in their desert garb, no facial recognition possible. Their music, hypnotic, repetitive, took me back to the albums of Manuel Gottsching (Ash Ra Tempel) but with an African twist. 
King Gizzard and The Lizard Wizard were formed in 
King Gizzard and The Lizard Wizard release new music every other week it seems. Their style varies, this evening they avoided any Country references, thankfully. No Country, no Regae, no (c)Rap. Not in these pages. This evening they concentrated on a sound somewhere between Hawkwind on steroids and Shoegaze. 
Marg had never witnessed such prolific crowd surfing. From our safe vantage point, amusing. On whatever cue, the central hundred in the mosh pit engaged in uniform antics. Just how good was the box, and by this time, five others were occupied. How dare they?
Musically, a performance which was much appreciated, despite two of us not knowing a single note. Let the – songs – develop, no need to come up for air every few minutes, this is what the Hector seeks in a band. Would I buy their CDs? Where would one start? Tonight, no more than two tracks were played from each of the nine albums represented.
Howard’s assured us that the synth-board does not always make an appearance, we were treated to more – Techno-style Musik – towards the end of the set. As this, one argues, has its roots in 1970s Krautrock, of which this author was on top of the game at the time, nought wrong with that. 
Curry in 
With Lord Clive and Lady Maggie staying at the same accommodation as Marg and Hector, close to Largo do Chiado, the four set off in the direction of Martim Moniz. The plan was to use Tram 12, however, today it had been cancelled and some of the tourist Tram 28 rolling stock was running the key part of the route from Praca de Luis de Camoes to Martim Moniz. As ever, the queue for Tram 28 was silly, Plan B, the escalators through the hill at Baixa-Chiado enabled our progress towards the famed 
Howard, a 
The menu was different, no longer a printed list, but an iconic layout, a style seen previously up the street at 
Today, Clive was playing silly buggers, and had Maggie describe every option on the menu rather than tell us what he fancied. Come on Clive, it’s either Karahi or Dhansak. As the latter was not available, he went for Chicken Boneless Handi – Handi Frago Desossado (€9.00 – half). Marg for her non-Curry-snack chose Kebab Roll (€5.00) with – two sticks. Seekh Kebab.
Hector. I advised Clive that his favourite Keema Naan was not available, however, a Qeema Parata + Chai (€4.50) was. Sadi informed us that this was only served before noon as Breakfast (Nashta) and suggested a Roghni Naan (€2.50).
Various staff members were involved in the delivery of the food. We got there. 
The Plain Naan was served whole. The thickness suggested half Naan – half Roti, but as always in 
Two Lamb Seek Kebab with elements of Salad wrapped in a Roti. This looked to be a delight, way more interesting than just having the Seekh alone. It proved to be satisfying, Marg:
I decided to have a kebab roll instead of a Curry. Rolled up in a pitta bread or roti. Full of two Lamb Seekh Kebabs, as well as chopped cucumber, onion & coriander. There was a sauce added to the salad. The food was easily eaten with silver foil wrapping up the bread. I enjoyed the burst of coriander and the spicy meat. Plenty of flavour and very filling.
Ginger strips and a sprinkling of Coriander topped the abundant portion of Karahi. The Masala was not in the classic Punjabi style, Soupy in comparison. As much as eating this Karahi was enjoyable, and we stuck to the code, Rice could well have been the better accompaniment.
With a definite kick, the Spice level was as asked for. The Seasoning impressed, this was going to be a pleasing session of Curry eating. Yoghurt flecks were visible in the Masala, adding a moderate level of Creaminess, noticeable but not detrimental.
The Meat was served on-the-bone, a Lamb Chop was in Hector’s karahi, not Howard’s. A Sucky Bone was duly encountered, the occasional pieces of sinew had to be cut off. Chewy in parts, mostly soft, the Mutton was supersaturated. It’s moistness was outstanding, particularly after the 
The Sauce Was The Star.
The presentation of the Chicken Karahi was similar to the Mutton. The Masala appeared ot have a similar Texture, still Soupy, maybe a bit more yellow. Steve:
Chicken pieces on the bone were n*cely cooked. The sauce was very tasty and spiced as I had requested. Small chunks of fresh ginger were a n*ce addition. The consistency of the sauce was just right. Would order again.
Although Maggie had made lots of positive comments as she ate, there was no formal declaration thereafter. Hector shall admit to being impressed by the appearance of this Chicken Curry. Maggie’s smaller portion looked tempting, the Masala, darker than that served to Steve, intrigued.
Handi, as is consistently reported, can be anything Chef wants to dish up. Not served in a handi, but a simple plate, this looked to be nothing special at all, a straightforward Chicken Curry. 
Having taken the group photo, Sadi was well onside. The Calling Card was well received and attracted the attention of the senior staff member. They were issued one 
It is approaching seven years since our last visit to 
Maggie had a table booked for 14.30. They were disappearing later for a comedy show. Adam would also join us pro tem. Marg and Hector would subsequently watch the FA Cup Final, where the result proved to be as ridiculous as The Famous having a perfectly good goal chopped off, again, earlier in the day. 
Four, as predicted, a decent size, else there would have been a stooshie. Suitably cremated, yet retaining their juicy succulence, one simply wants to keep eating these meaty delights. Marg:
Some may already be noting how magnanimous Marg had been during these moments. She had a different agenda. Marg:
The Bill #2
Topped with Ginger Strips, the Peas were visible confirming the – Mutter. This was an appropriately Dry Curry, maybe better eaten with Bread, their choice.
Adam departed after his meal, Takeaway sorted. The football was duly watched. How a referee, linesman, and VAR could all miss a last man hand ball at Wembley was commensurate with the equivalent triumvirate not seeing a ball in the net earlier in Scotland. So it goes.
The Naan was served whole as I had asked for, having seen Adam’s earlier in quarters. Just look at those blisters, how risen was this Bread? Light, puffy, 
The – Soupy – Blended Masala was abundant, hence the above generosity. There was a rim of peripheral Oil, should this be considered as a – Desi – criterion? Once again, Ginger Strips topped the Curry. I wonder how many people set these aside? Their presence always offers an extra burst of Flavour and Crunchiness.
The Spice Level and the Seasoning instantly impressed. Hot, hot food, care had to be taken. The blend of Flavours which burst on to the palate was a new experience at 
With Marg back from her curtailed and over-complicated trip, there was the first opperchancity to drive across the recently opened crossing of the River Clyde from Clydebank to Renfrew. How many years since conception?
Objective #1 today was to prove Google Maps wrong. The hypothesis was: it must be faster to use the new bridge to get to Glasgow Airport than by driving twice the distance via Erskine and the M8. With only three sets of traffic lights on the latter route, it soon became apparent that the ten on our our side of the river were slowing us down considerably. Then there was the unexpected. The bridge was closed for one and three quarter hours to let a ship past. Really? Research discovered this was one of five lengthy closures during daylight hours this very day. Another white elephant? 
Renfrew has three Curry Houses, now virtually on our doorstep. Two venues have been reviewed previously. The Punjab Times (63 Hairst Street, Renfrew, PA4 8QU) remains rated albeit a re-imagination of 
Marg spotted that a pint of Mango Lassi was a mere £3.95. Not to be missed. Tap water accompanied. The Hector, unable to order a large bottle of Sparkling Water on this fine day, settled for 330ml at £2.95. 
Seat coverings aside, there is little difference in layout at The Times of Punjab. The 
Tureens for Buffet were also along one wall. For this, I have no more information. 
Marg’s Vegetable Pakora duly arrived. Three, well-fired pieces, I was offered one, but seriously, how could I accept? If the Hector is going to eat Pakora, it’s by the dozens, plural. Marg:
Large, served whole, teardrop-shaped, risen, blisters, the buttery sheen, no Garlic: meeting all the criteria for a proper Tandoori Naan. Why is this so difficult to source?
I include a second photo of the Naan, this time with the Rice for scale. Marg had already tore off the pointed tip, her Naan, and she knows this is the best bit. I would eat way more Bread than I had envisaged when ordering the Rice, which now felt slightly surplus to requirements. 
The small karahi, but these can still be deceptive. A decent portion in a lunchtime menu. The Thick Masala was topped with a sprinkling of Coriander. Visible strips turned out to be Onion, not the 
The dish had a rich tomato flavour and was fairly sweet with a slight kick to it. There were pieces of tender lamb in this onion based sauce. I left some strips of onion as I had eaten enough. The Naan was very large and freshly made. I enjoyed using the bread to pick up up my meat and sauce. A great combination. 
Ginger Strips and a trace of Coriander topped the Dry, Thick Masala. Tin foil?
Nine pieces of – The King of Curry Meat – were duly arranged on the Masala and Rice. Dipping the wonderful Naan into the retained Masala, the mental cache of Curry Flavours was quickly accessed. 
The top end of menu, but still, Mainstream Masala Flavour, served across the land, There was a greater intensity of Flavour here than a standard restaurant Masala. Well Seasoned, and with a Spice level that continued to build, there was something happening. Tomato-rich in Flavour, I regret not having sampled the Rogan Josh for comparison purposes. 
By this time I had identified Mein actual Host. The Calling Card was duly issued, conversation was limited. As I took photos of the now almost empty restaurant, he made sure he got in on the act. 
Does the Karahi have 
And yes, the Renfrew Bridge was open, until 18.00, on our return. For years I have envisaged nipping across to Renfrew for a Curry, if only there was a bus. 
Goat Meat (on the bone) (£14.95), the reason why I keep returning to 
The Curry was duly ordered along with the customary Cumin Rice (£4.50). a glass of Tap Water was secured, no ice.
Pratap came in, acknowledged his other customers, but stopped to address the Hector.
The Fish Karahi (£18.00) I have mentioned previously. Pratap has assured me that he can withhold the dreaded 
The Topping of fresh Spinach was novel. Cooked, but not cooked-in, there was no sense of a Saag/Palak invasion. I did not count the pieces of Goat as I decanted, however, the Bone count would only reach three, so plenty of Meat. No Sucky Bones, Goat is empirically different.
Hot food, always noted and appreciated. A Bay Leaf was the only solid encountered in the blended Masala. The Meat was – Super-soft – which is to be commended, Goat needs more cooking. Initially, I was not sensing Spice coming back from the Meat, the notes were revised towards the end. This Curry was working.
Good as this Curry was, next time I should try something else. There are always interesting options at