A few weeks back, Curryspondent Stephen informed Curry-Heute of the imminent opening of a new Afghan Restaurant in Glasgow. The First, The Khyber, is greatly missed. Stephen suggested I give them a month to get settled. Yesterday I went looking for this venue along the length of Langside Rd and missed it. On the second attempt I found Sufi Restaurant (331 Langside Rd., Crosshill, Glasgow, G42 8XT) in the premises which were once the Albert Bar. People were standing outside, they went in, Hector followed.
Workers were still installing whatever, the place was Spartan. A Mature Couple were near the doorway, The Calling Card was offered as introduction.
We are open – The Lady assured me.
I have just eaten, I shall return tomorrow. With the briefest of Menus in hand off I went.
24 Hours Later
Entering this afternoon at 15.00, a Young Chap dressed for Restaurant work was standing at the Large Grill area to the right. Kebabs were being cooked under a massive Flue. I advised him that I was told they are open and pointed to the far end of the room where two tables were set. Lamb Karahi was my only utterance thereafter.
The Menu shows Lamb Karahi served with Salad and a Naan for £7.00. What does one get for this? The only drink on the Menu is Traditional Afghan Tea. Various Kebabs are described along with Qabeli which reads as a Biryani Variant. Six Lamb Chops for £5.00 sounds good, next time.
Sitting near the corner of the L-shape I could count another six tables. A Chap in Asian Dress sat barefoot on the Dais which was opposite the Bar. He appeared to be the source of the music, a transistor. I became intrigued, there was no movement from him, and no interaction with the various people who passed through. Was this a Customer, who was this Mystery Man? The Kebabs were for him. He ate on the floor of the Dais.
At 15.20, the Young Chap who was evidently Mein Host, came over enquire about the Spice Level. Spicy is good.
A Glass of Water was brought. A Modest Salad and Raita followed moments later, then, The Main Event.
A Large Round Plain Naan accompanied a Plate with Five Large Pieces of Lamb on-the-bone. The Masala was going to be the key to this Karahi. The Khyber Masala was unique, slow cooked in the Lamb’s own Juices and no Red Spices. Waris has introduced us to the White Karahi, Lamb cooked in Salt and Pepper. The Masala at Sufi was Darker, Rich, closer to the Punjabi Cuisine I have come to crave. From the first Dip of the Naan, oh yes! 
The Seasoning was right on the Limits of Tolerance. The Salt let the Flavours shine through. The Lamb was Tender but still required a decent chew. With no dignity at all, the Lamb was gnawed from the Bone. Such a joyful way to eat. Five Pieces, not normally enough, this was filling.
The Naan differed from the Soft-Puffy style, that one hopes for. Just over half was used. That Bread is served with the Lamb Chops suggests that avoiding Bread-overkill is something one may have to watch.
Mein Host offered me the Afghan Tea. Having established that this was without milk, the offer was accepted. Green Cardamoms featured in this Brew along with Large Green Leaves. Earthy, Slightly Bitter, Refreshing.
A return visit was already planned. Hector will be back on Saturday, Stewart will join me.
The Bill
Money did change hands. (BHHIP)
The Aftermath
Introductions were made. Mein Host is Habib, it was his parents I met yesterday. Sufi has been opened a month but is making slow progress. They hope to be fully resplendent by the end of the current holidays. I congratulated Habib on the Courage of his Chef who prepared such a well-seasoned Karahi. Habib had not sampled it. The Chef is from a Big City Restaurant. One wonders if he has been previously held back from preparing such a joyous dish?
Qabeli, a Persian Dish, was described as being a Sweeter interpretation of Biryani and does come with a Sauce. The Menu will be expanded as the business does.
I had to discuss portion size and prices. I would happily pay more for a Bigger Portion, simply ordering Two would double the Naan, no need. The (Half) Kilo is something Habib could consider as this is typical in this part of Glasgow.
Shkoor placed the Large Karahi in the middle of the table – Are you bringing out Dr. Stan’s?
With the bone content it is possible for two to share this, just. Sublime.
Mr Anwar Sr. came over for a chat. I put it to him that one could not eat such a Rich Curry everyday. He agreed. He spoke of – diluting – the Meat with an Array of Vegetables, but not Potatoes. Dr. Stan has agreed that next time will will order a Kilo of Daddy’s Karahi.
Today began with an early rise in Reykjavik. A final cup of the always pleasing Icelandic coffee at 04.45 preceded the journey to Keflavik Airport and the surprisingly short flight back to Glasgow. Before meeting up with The Chaps, there had to be Curry. The 
The Modest Salad was accompanied by the Raita which made it an attractive prospect. For the first time in a while, Hector tore into the Salad. A truly awful Bollywood Movie was playing on the TV. Under the TV is the Menu Board, time to study this, self-distraction.
Slices of Large Green Chillies gave the Masala a Serious Kick. The Chapatti enabled the scooping of this Wonderful Mash rich in Ginger, Onion and Tomato. The Seasoning permitted the full Blend of Flavours to emerge. Alternating between Masala and Meat progress was made through the Feast. The Vegetable Oil collected on the base of the Karahi , dipping into this, another Source of Pleasure. The best thing about going away is coming home. This Curry was Sheer Joy.
The downstairs toilet has been given a new coat of paint. With the hand dryer this is now a place one might permit a lady to use. Well done.
The Weans were given an upper room to the rear of the restaurant. This worked out well. There were four other diners which puzzled as Bambus is not normally open on a Sunday. Our 18.30 booking was put back to 19.00 as another group were there before us.
Calm! This was the Starter. Garlic Soup, Spicy, Creamy and Tasty with both Red and Green Capsicum. This was very pleasant. Before The Reader thinks The Hector has totally lost it, I have no problem with Capsicum anywhere but in Curry.
Cauliflower, Onion, Celery, Brocolli, Carrot, Courgette and Capsicum on one plate. A good combination, a variety of Textures. The situation was one of eking out the quantity, taking it slow else it would have been gone in a flash. The Cod had to be fresh, the North Atlantic was one block away, the harbour along the road. A Portion twice this size would have been more satisfying, Still, Refreshingly Enjoyable.
Water with gas? I asked more in hope than expectation.
On departure I left a British Couple placing their order. One suspects this venue is doing well and this may well be on merit, not by chance. Opening at 16.00 was a master-stroke as far as Curry-Heute was concerned.
Rashid at 
This is a School Trip, conceived two years ago, Twenty Six Weans and Three Staff, such are the Expectations of working at a Top Independent School in the West of Scotland. This trip is very much Hector’s – Last Hurrah – before retiring in June. I may not have mentioned this for a few Postings. The original plan was Jordan, to gaze back across the Jordan Valley from the East Bank and perhaps even cross over to Emek Hayarden where the Yarmuk meets the Jordan River below – 
Marg was stiff finishing her coffee upstairs when Steve and Hector entered Hradlestin just before 11.00. We were advised of the opening time but took our seats opposite the Food Displays regardless.
The Samosas could not have been Smaller. The Food was not particularly Warm, just in?
Shalimar (Austurstraeti 4, Reykjavik 00101) as the first Venue located. The sign said it is a Pakistani outlet, there was hope. But. Opening at 16.00 the notice on the door said. The Menu displayed on the window included a Lamb Punjabi Karahi. What chance a Lunchtime Curry then another at 16.00? For Research Purposes, Dear Reader.
This would not open until 17.00, their loss. 17.00 was when Hector had to meet the returning Whale Watchers.
hen Eldhus (Laugaveur 60a, Reykjavik 101) was not far from the main Hradlestin, again closed. This venue admitted to selling Nepalese Cuisine. Hector would only consider this as a last resort.
Poppadoms and Spiced Onions should keep the Hector amused during the wait for The Main Event. Little did Hector know that the wait would be lengthy. The Karahi Bhoona on-the-bone was being prepared from scratch. Lucki assured me, more than once, that the best things in life are worth waiting for.
ob. Hector admires a young man who has taken over these premises and is currently renovating another in Edinburgh. Where? Perhaps Hector will be invited to sample the Fayre there too?
Hector had deliberately not mentioned Methi or Dry when ordering the Karahi, it was felt fair to discover what the Chef thinks is his best work. What was presented looked very interesting. The Masala was visible but not excessive and was topped with Spring Onion and Fresh Coriander. The Texture was complex with more than Onion giving the opulence. Pieces of Boneless Lamb were mixed in with Rib and Shank – The Sucky Bones. The Marrow adds such an extra dimension to the Flavour of Curry, those who eschew this know not what they miss.
The Aftermath
There will most certainly have to be a return visit.
the large car park outside 
The Main Courses ordered this evening ranged from £9.99 to £11.99, potentially better value than seen 
Everything arrived as together as was realistic. Let’s start with the negative. The Chapatti and the Paratha were too pale, tiny, certainly not worth the over-inflated Aberdeen Bread Price. The Naans were further along the table and were served in pieces, Hector prefers to see the Naan in its full splendour, cf the 
Katherine – That was really tasty, one of the best I’ve had.
Virginia had a mass of Chicken Pakora. More Sauce had to be arranged – to dip.
The Handi Masala was Dark, Rich, Thick, exactly what Hector seeks in Curry. The Reddish hue reflected the Tomato content which complemented the Onion. The Seasoning is Perfect – was the first Hector utterance. To achieve the Perfect Harmony of Tomato and Onion in the Masala takes great skill. The Masala was full of Flavour. The Spice level was significant, not excessive, ideal. There was a Sufficiency of Tender Lamb presented in large Pieces. This was easily the best Curry I have had in The City of Aberdeen in years. I know where Marg and Hector will have their next Aberdeen Curry, and probably the one after that.
Julia and Marg only managed half of their shared Rice. Rowena’s share had long since gone, in she went. It was then I realised the table which had groaned with Bread, Rice and Curry was bare. We had eaten the lot, zero waste. No Sparrows here.
This would be a weekend without Bier, it most certainly was not going to be a weekend without Curry. Hector finds himself in Aberdeen, the Designated Driver for the Hockey Tour of a Top West of Scotland Independent School. The Young Ladies are scheduled to have Curry tomorrow evening, tonight they chose Pizza in Union Square. Hector crossed the road to visit the nearest source of Curry – Nazma Tandoori (62 Bridge St., AB11 6JN, Aberdeen). Time was when the Curry here was a stand-out, then the 
A Mature Waiter began the noting of the order for the large group. That I could be here all night became a matter of concern. Another Young Waiter spotted the international sign of ready to order, the ignored menu. I ensured that no Capsicum would feature despite it being a non-listed ingredient. In the spirit of Dry Methi Rules, I asked for a Sprinkling of Dry Methi to be added on top. At £14.45 for the Lamb Karahi, this is more than I am used to paying for a complete meal. £4.00 for an Aloo Paratha is the going rate in the City of Aberdeen where Bread is basically a rip-off. For the record, a Chapatti is £1.70 and Fish Curry comes in around the £20.00 mark, ouch!
The Palate waited for The Hit. The Karahi was under Spiced, no Kick. Six Large Pieces of Lamb comprised the Meat content, the Lamb gave nothing to the Curry in terms of Flavour, however the texture of the Lamb was Excellent, this was Quality Lamb. Still I waiter for Flavours to emerge. The Onion content was Excessive, the classic Onion-overdose. Large Pieces, too many, I can imagine the Capsicum I avoided. The Onion killed the Karahi. The Masala was suitably Thick and Minimal, so was the Flavour. Still I waited in the hope of the Herbs to perform their Little Miracles, nothing. This Curry was approaching – Bland. Killed by Onion.
It is pleasing that there is a choice of decent Curry Sources in Helensburgh, Hector still thinks there is one Pretender too many. Hector was the first of the Evening Diners at 
Entering just on 17.00, we were Five customers by 5.15. By 18.00 we numbered Fourteen, including a colleague and family. The Pre-theatre Menu was the attraction for some, Hector as ever would dine a la Carte. Zak brought a Complimentary Poppadom and a generous Bowl of Spiced Onion, as he did for all. This is how it should be.
One Small piece of Lamb, Two pieces of Chicken on-the-bone and Two Fair-sized pieces of Chicken Tikka. The Chicken on-the-bone was dispatched first. This is served as Chicken Chat in many establishments, too little to become excited. It was a similar story with the modest piece of Lamb Tikka. The Spicy Flavours were just emerging when it was gone. Two Pieces required here.
The Methi Sprinkling could now become The Norm when Hector dines in the Mainstream, Quality Assured.
Profligate, Moi?