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 final Curry with Dr. Rick, Charcoals was his choice that day. Charcoals forever will have this Dr. Rick association.
Entering @16.00 I knew I would be there before the Pre-theatre Rush when one cannot expect a table without a Reservation. Muhammed gave the sincerest of greetings and warmest of handshakes and acknowledged that my visits here are sporadic. A table for four was cleared, I was sat facing towards the corridor that splits the doorway seating from the interior seating. It is much brighter here.
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.
Muhammad is well aware of the Curry-Heute website and enquired as to my Travels. Iceland had to be mentioned, not many can say they have had Curry there. As it happens, the Lady from the Icelandic Tourist Board was a relativity recent visit to Charcoals. So it goes.
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.
Lahori Dera in Manchester was mentioned, Muhammad has been there, even before it was called this. I had to admit to my lack of coverage of the Entity known as London. Beetling back to Crawley is the preferred option.
Hector is not a huge fan of Chicken Pakora, Fish Pakora remains the Ultimate. Today’s was as good as I have had. The Batter was Fresh, Hot and Spicy, the Chicken was, Chicken.
The Meat had to be eaten, this was at the expense of the array of Vegetables proffered. Room had to be left for The Mains. There was also a realisation that Yesterday’s Dining Experience now felt like an Ordeal and had left an unwelcomed impact on The Hector Palate. I was still tasting traces of Ghormeh Sabzi. This Dish was discussed with Muhammad, he too could not believe the Red Kidney Beans.
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 First Visit under this regime
With Muhammad never far away I was able to continue the Curry Talk as I ate. The Ginger Strips gave the Crunch and Varied Texture which is always appreciated. This was an Opperchancity to discuss the origins of this now commonplace Topping. I used to think there was a Special Cutter until I tried Peeling and Slicing Fresh Ginger, it’s a Scoosh preparing these. Muhammad said he had been brought up with this. So why did it take so long to arrive in Glasgow?
Knowing that Yadgar is regarded by this Blogger as The Best in Glasgow, Muhammad hopes to have his Curry attain this Accolade. A bit more Seasoning and perhaps Citrus in the Masala may give an extra – Oomph in Flavour. But, I have no knowledge as to what Yadgar’s Chef – Mr. Arshad – does to create their Magnificent Creations.
Still, is there better Curry served in the City Centre?
The Bill
£14.30. With the Sparkling Water, this is appreciably less than one would pay in other Glasgow City Centre venues. The Curry is way-better too.
The Aftermath
G-RAF, the Glasgow Real Ale Festival is to be held once again at the Briggait on the last weekend of June. This will given the opperchancity to visit Charcoals other outlet on Trongate at Glasgow Cross.
Visit the Foreign Bar and I’ll pour you a Bier.
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 
Two staff acknowledged me as I entered, some familiar staff members were conspicuous by their absence this evening. The place was stowed, what looked like a large party was nearing its conclusion in the main dining area. We were taken to a high table beside the pool table on the far side, not ideal, but we were in.
Maggie’s Crispy Bhindi became a distraction briefly. The Okra had been sliced longways and was dipped in a Spicy Coating. How the Chef managed to keep the Okra this Dry was impressive. 
The Dish looked like Fish Bait as served in Greece. The Palate expected a Salty Blast, this was quite a subtle dish. We all sampled the Crispy Bhindi and were impressed. Meanwhile the Lamb Chops required our attention.
Lamb Chops, mmmm. Maggie forced down half a Lamb Chop too.
Of all the Dishes on the table, Maggie’s Chicken Saagwala looked the most enticing. A Lamb version must be investigated in the future. Whilst she enjoyed her Curry, her frustration became more visible. Chaps at the adjacent table were backing into her and causing discomfort. She was not amused. We were here – To Dine!
Hector’s Spicy Aloo Gosht Karahi had visibly more Dry Methi on Top, Marg had yet to experience this recent Variation.
The First Dip of the Paratha was into the gathering Oil, what a way to start. This combination of Paratha, Potato and Lamb was Excellent, as Wonderful a Curry as can be served at the 
Who was enjoying the Experience more, Hector or Marg? The Methi Topping is the icing on the cake.
Marg must have a White Coffee at the 
We had perused the Desi Menu on the train on the journey into town. Steve was already interested in the Lamb Rarra, A Lamb Dish with Lamb Mince in the Masala. A Garlic and Coriander Naan would accompany. Hector was in the mood for a Dish which dates back to the days of 
We ate the lot, clean plates all round. We didn’t like it – I said to Akhtar as he cleared away the crockery. He could tell.