Neil, a Native of Cessnock, advised Hector of a Curry Café on the same block as the Subway. Both he and Mags had observed the display of Sweets in the window in passing, however Curry was reported. The decision to visit today was down to what turned out to be a spoof email inviting Hector to review a Curry Café at an address a few doors along the street. The name of the venue was not given, but in effect I knew where I was heading today but not the venue name.
Approaching from the Ibrox end of Paisley Rd. West, Chilli Cottage/Sabir Sweets (404-406 Paisley Rd. West, Glasgow, G51 1BE) came into view. Sabir Sweets was the dominant signage, with Chilli Cottage appearing above the entrance only.
Hector had agreed to meet up with Stewart at 14.00, he may relate why he was late, far be it from me to reveal this. This gave me time to introduce myself and study what was on offer. Parking the jacket at one of the twelve chairs I made it clear I was here to sit and not for a Takeaway. The Chap behind the counter was most helpful in listing all the Curry on display. All the dishes were Chicken Something except the Chana. He was very proud of the Chicken Bhindi but as soon as Keema Karela was mentioned that was it. Hector has not sampled Karela for some time. The Samosas looked huge, tempting. The Chap then said Chef would make me anything I wanted. I had to try what was available, but next time. A challenge for Neil to arrange something. A fellow customer down from Aberdeen pointed at the Chana Curry and told me this is why he was here, the best ever he claimed.
Stewart had still not arrived and so the customer and I chatted all things Curry. He was recently in Pakistan and was describing the fare. When I mentioned White Karahi he mentioned Black Karahi too. He wondered why the Tastes of Pakistan were not being repeated in Scottish Curry Houses. How good can it be?
When Stewart arrived I had the order in mind but had to wait further to place it. Chilli Cottage is doing great business, we were never alone, the flow of customers was continuous.
Approaching the counter, the Chap started to tell me what he would give me, I had to be insistent in what I was ordering. Two Samosas, Two Portions of Keema Karela, one Portion of Chana Curry and Two Parathas. Two cans of lemonade (no glass/cup) were summoned later. I returned to the table and waited. The wait was longer than expected, the flow of customers continued.
Expecting the Samosas first, it was a bit of a surprise when a solitary plate of Keema Karela was brought. This was joined by the Parathas. No cutlery was provided and so I took two plastic spoons from the counter. This was definitely the cheap and cheerful end of the Curry Market.
What to do?
Stewart and Hector started on the Keema Karela eating from opposite sides of the plate. The Chana Curry was then brought and our Chap suggested we would not need the second portion of Mince. The Samosas came last, he was proved to be right, we had a mass of food but no real means of eating it. Another plate was summoned, and so we were able ot decant the Keema and Chana on to separate plates. This was the business.
The Seasoning was exactly how it should be and so the Flavours from the Keema Karela flooded out. The Karela content was not in one’s face, a bit of subtlety with this most unsubtle of Interesting Vegetables. A small bowl of Lime Pickle was brought, initially I thought this was Karela au naturelle until I turned it over to reveal the shiny skin.
I am not a huge fan of Chickpeas and so the idea of a Side Portion is what I was after. This turned out to be a major discovery. Although Soupy, the Masala packed an Earthy Punch, outstanding. The Keema looked a bit Wet on arrival, compared to the Chana it now looked Dry. The Two Dishes together were immense. The Parathas were Fresh and Flaky, Stewart and Hector were having fun. When it felt time to tackle the Samosa, the Peas spilled out on top of the Mince. Keema Mutter Karela. The Pastry on the Samosa was not far away from the Paratha, most enjoyable.
And so we cleaned the plates with the Takeaway Customers looking on. One wonders how many people do sit in?
Chef came out from the kitchen. I gave the Calling Card, it was received with interest. I had to explain that I was not from an Awards Agency, who wants a Curry Award?
The Bill
After some discussion between Chef and the Chap – £10.00. Not each, between us. Much appreciated.
The Aftermath
Walking past Cessnock Subway Station I went to investigate the premises that will always be The Clachan. Café Sizzler has gone, Café Naseeb is the new branding, but it too was closed. Neil will no doubt keep me informed as to the opening times.
Update 2024
At time unknown, Chilli Cottage became The Chicken Corner.
Changes are minimal.
The message was received, and unlike previous visits there was no panic when another waiter would spot our table bereft of the Crispy Starters. We did receive The Dips, Spiced Onions, Kenny was pleased.
From the First Dip of the Perfectly Flaky Paratha, the Seasoning sang out, then The Bradford Curry Taste hit the palate. This is why Hector was here. Absolutely Magnificent. The Tender Lamb was cut small, the Masala Minimal, Thick and Tasty. I’m sure there was Methi in there too. A Glorious Curry, and so much. The Portions do not look huge, but ten minutes into eating one has barely scratched the surface. After about two thirds of the wonderfully Flaky Paratha was devoured it had to be abandoned. Enough already. The Karahi would be cleared, this took all of one’s Curry eating skills.
Do I go for the Lamb Karahi as as separate, or the All Day Special? Let’s indulge…
Meal B it was with the Lamb Karahi – Karahi dishes are prepared in a traditional cast iron Indian cooking bowl used in the Indian Sub-continent. They are prepared to our own traditional recipes using only the finest ingredients and a blend of spices. A crucial alien additive was not mentioned and so I said nothing at the time of ordering. 
Vegetable Pakora to start, Fried Rice to accompany. Look how much one is given for £8.95. What man could eat all this at one sitting? The joy of the Takeaway, one doesn’t have to. The Curry was decanted and placed in the oven where it sizzled for over an hour. In that time the 
The Pakora was endless, having not reheated it it had lost a bit of its edge, some sixteen pieces this is double what one might be served in a restaurant. How does one stop? Only four pieces left, it would be a pity to waste it, just another dip…
I had served myself about half of the Curry and Rice, Marg would return eventually. She arrived moments after I had stopped eating. Time to – Ding – the remainder. How many crimes has Hector committed tonight? I am not doing this Curry justice.
The Boneless Goshat Karahi looked to have a slightly Creamier Colour compared to the on-the-bone. The latter had the advantage of Bone Marrow – Sucky Bones. The Bones give the Karahi an Edge. Dr. Stan knows this, so do Kenny and Nina, and of course The Hector. This did not stop us sampling the Boneless for Quality Control purposes. The Boneless Diners admitted to trying – Dem Bones. Steve might convert one day. Whilst the Chapli Kebab had an instant Kick, the Karahi seemed Mild at first and then the Spice content built up, oh yes. The Flavours from this combination of Tender Lamb and Thick Masala are unequalled by any Glasgow Curry Venue. (Dr?) Ricky said he had not been to 
Meanwhile Ronnie was serving himself. There was a Reddish Masala, a possible Chasni? I was permitted a taste, this had a Kick, how would Ronnie cope? Ronnie – I would not say it was a Korma, it wasn’t. It wasn’t a Chasni. Ronnie loved it, the Best Curry he had ever tasted.
This was Howard’s first Mixed Combo, the order of ceremony was described – Seekh Kebab first, then the Chicken Tikka and finish with the Lamb Tikka. Gorgeous, the Mixed Combo, Tracey may think I was referring to Howard. One could gorge on this. But Weez are here for The Curry.
By the time Hector had finished his share of the Mixed Combo, the Pakora had gone. Always freshly made, again one could be distracted by the quality and eat on. Look at the Fish Pakora, have you seen better than this?
Irfan was looking after us tonight, Ashgar and Rashid were having time off. A Rashid lookalike was popping in and out of the Kitchen. Irfan asked if we were ready for The Mains, another five minutes. Time to let the Starters digest. This is how it should be. Meanwhile a couple took the normal Hector table on the Dais and the Takeaway Trade was brisk. Boxes of Curry were flying out the door.
How was it? Asked Irfan. Terrible – was the Hector reply. We might come back.
To keep one abreast of the Helensburgh Curry Scene, it was the waiter’s insistence in the 
The Chicken Chasni was everything Hector avoids in a Curry. However, I get to review this which otherwise I would not. Did I sample it? No way, I could tell, and Marg told me.
The Paratha looked substantial, a great Colour, a decent looking Thickness. It was not Flaky as stuffed Paratha tend not to be. Marg was in there first – You’ll love this – she informed me. Whose website is this?
Keen observers will note that that Hector’s Favourite add-in – Fresh Methi – has not been mentioned. I felt it was fair to discover what Annaya’s had to offer before I started the Hector Tweaks. Methi would have put this Karahi in the Top Flight.
There was a Cumin (Seed) Blast, this Curry had Flavour. The Texture impressed. I did not hit the Fresh Coriander Mother-lode until reaching the karahi base. Meanwhile, any thought of there not being enough Lamb was dismissed. The large chunks required the right amount of chewing, the Potatoes provided Balance, my required Interesting Vegetable.
There was time for coffee
The Fourth Curry in Thirty Six Hours, there’s no point being in Manchester and not enjoy oneself.
Steve went without bones and stuck to the more traditional Chapatti accompaniment. When he saw my Toppings he went back up and took some, chopped Ginger too. Had the Ginger been in Strips I could not have resisted.
Steve was instantly impressed. This was Simple Curry, with Flavours that take one back in time, to the 1960s. The Seasoning was remarkable, absolutely how we like it. Black Pepper could well have been the dominant source of Heat, there was a Kick. So simple, so effective. It’s so good – remarked Steve. I wish I was still hungry – he stated at the end, I could have another bowl.
Are you still going to charge us for Water? – I asked. Not you – was the reply. I asked for a Bottle of Sparkling Water, this I expect to pay for. Poppadoms and Dips would be provided. These came in a flash, Mango Chutney Sauce and Spiced Onions. A Litre Bottle came too, not the fliptops but the sealed variety. The Water was poured, no bubbles. Hector had negotiated a Bottle of Still Water.
Having seen the Kulcha last night at 
The Chilli Chicken Masalas started to arrive before the Seekh Kebabs were finished, not as should be. A Basket of three halved Kulcha accompanied, these were remarkable. Much Thicker than those served in The Curry Mile, and covered in Sesame Seeds, these were Substantial. A new Standard has been set. The Mancunian Standard?
The lack of red brought 
Approaching the counter in 
The Lamb Mince Curry also had Potatoes, even better. Peas would have been an extra luxury.
It is once again the Weekend of the Manchester Beer Festival, most of The Friends of Hector attended yesterday, however being the Professional, Hector did not arrive in the city until 20.30 this evening. Steve was in tow, his first Manchester visit. He would not see much through steamy windows as we sprinted by taxi to the Upper Brook St. Travelodge then onwards to the Velodrome. The Met Office had led Hector to believe this weekend would be dry, had Friday night been checked? It was chucking it down.
Lal Qila is in the heart of The Curry Mile. Greeted by a Young Spanish Lady, we were shown to a non-window seat table. Only a handful of the many tables were occupied. Before we had taken our seats the Lady enquired as to our desire for Poppadoms.
I recommended sharing Lamb Chops to start. I had noted Four Chops in a Portion, not the cheapest, but sharing is the best of both worlds, the Taste and Satisfaction achieved, the appetite is not challenged thereafter. When I asked our Waiter for them to be well-done, Steve was slightly alarmed.
For The Mains, we would both have Lamb Methi but let’s highlight what made me return to Lal Qila. The Fish last year was – Wonderful – but it was the array of choices, Lal Qila has a Hector Menu, I could eat here every day of the week and have something different. Next time a Lamb Chops Karahi. The Menu here is as good as anything presented in Bradford and my favoured Glasgow Curry Houses.
The Lamb Chops were served on a Sizzling Platter with Onions, a touch of 
Wow! The Masala looked Very Rich and not Excessive. Not as Dry as a Bradford Curry but certainly on the right side of Masala-Meat Ratio. Safe in the knowledge that Methi was present and with a Fresh Coriander Topping, this Dish had us won before we commenced the eating.
£42.90. The Bar was £9.40. There was a £1.00 charge first in the list. The Dips were not Complimentary then?