Glasgow – Kothu Rotti – Al Fresco Dining in Woodside

Posted on October 28, 2025 by Hector

The ritual Monday Curry in Glasgow was cancelled, maybe a break was required, or something else was afoot. On Sunday, Curryspondent Martyn made Hector aware of a Takeaway in Glasgow’s West End, or thereabouts, which was actually serving food on the premises. Kothu Rotti (427 St George’s Rd, Glasgow G3 6JX) is open daily at 10.00 for Breakfast, except 16.00 on Mondays. A Tuesday Curry it would be, Marg wasn’t missing out.

Woodside is close to where the Hector spent his formative years, hence Curry at Green Gates aged ten on Bank Street off Great Western Road. It was quickly established that Maryhill/Garscube Road is the simplest way to reach Kothu Rotti from further west, too many blocked off streets otherwise, Woodside Road in particular. We were almost paying £4.80 per hour to park on George’s Road when it was noticed that it’s free on Woodside Road. Yay!

Two tables and eight chairs were positioned under a lean-to shelter outside the otherwise brick built Takeaway. It was 14.35 when Hector walked in to find himself in a kitchen, Ravi, Mein Host, standing mid-room was somewhat taken aback. Ah, dining at Kothu Rotti is al fresco. Marg took the table in the centre of the covered patio, she then retreated to the far end, not bitterly cold, but better to get out of the draft. 12ºC, decidedly autumn. Marg went back to the car to fetch a warmer jacket.

We now met Anitha, Mrs. Ravi, who took the Order. The menu was posted on the wall. My reason for rushing here was not just to visit a New Curry House, but the availability of Malabar Parotta, or Butter parotta (£4.00) as they are called here. £4.00 for a pair of Malabar Parotta, this must be the best value in the city.

 

 

 

 

 

 

 

 

Which Curry to have, two Mutton options: Mutton curry (£7.99) or Spicy Ceylon curries (£7.99). Let’s start at the beginning, Mutton Curry, above – medium, was agreed.

Mutton Kothu (£7.99), makes a first appearance in these pages. Anitha showed Marg a photo on a board. A concoction featuring Bread is what we saw: a well known source describes it as – a Sri Lankan dish consisting of chopped roti, a meat curry dish of choice along with scrambled egg, onions, and chillies.

No accompaniment was therefore required.

What came, was certainly complex, but let’s deal with the Curry, first.

The Butter (Malabar) Parotta, a pair, were totally in the style. Soft, layered, stretchy, and indeed, Buttery, one of life’s greatest pleasures. Perfect for dipping. The Hector again goes a dipping…

*

Mutton Curry

As Soupy as a Curry can be, a spoon proved to be the best way to tackle this – Shorva. Chukka/Sukkha – aside, this is how Curry is served in the South of India and Sri Lanka. One day, I’ll find a Glasgow Curry House serving a Dry – Chettinad.

It took two sets of hands to capture the solids smothered by the Shorva. Then the small cut Mutton and Tomatoes were visible. However, in time, much more would be uncovered.

The first dip of the Parotta conveyed the rich Smoky, Peppery blast. If the enemy of Curry is blandness, then this Curry was very much my friend. The Spice Level was much higher than what I would consider to be – above medium, never a problem, go on, test me.

The Seasoning, oh, the Seasoning, a delight. The impressive depth of Flavour had me onside with this creation. When Ravi and Anitha came out from their refuge to ask the customary question, I asked if this Curry was South Indian or Sri Lankan. The latter. Both Marg and I had to play the Sri Lanka card.

We have been to Sri Lanka!

I rhymed off Anuradphura and Galle. This was well received. Mount Lavinia (Colombo) is where Marg and Hector had a first Curry at source on the Indian Subcontinent, years before the birth of Curry-Heute. This felt like the correct moment to introduce Curry-Heute, the Calling Card was duly presented.

The menu (below)  gives a clear description of the Curry served at Kothu Rotti:

Our curries are made with a wonderful blend of cumin, cloves, ginger, lemongrass and homemade roasted curry powder with coconut milk and finished with curry leaves.

These ingredients were blended to create the Shorva, however in true Desi style, other Whole Spices were revealed. I always seem to identify the presence of Cardamom when I bite into one, today, was no exception. Green Cardamom and a mass of Curry Leaves, were set aside. I prefer not to eat Curry Leaves, not convinced my system can digest them. Another lump encountered was a Star Anise, a further source of intense Flavour.

As I started the second Parotta, I had to remind myself to eat the Meat. Decidedly the Texture of Mutton, still only minimal chewing required. Such was the saturation of the palate, I had no idea if the Meat was giving off Spice, I suspect it was not behaving in parasitical manner.

In a pique of  culinary momentum, both Parotta would be consumed in their entirety, no sharing, the karahi wiped clean, this was an historic event. And having had this outdoors, will surely enhance the memory. The local primary school was coming out, Marg and I were becoming an attraction.

Look at them!

Mutton Kothu

Served in a metal handi, Onion rings and a wedge of Lime formed the topping. The Roti had been finely chopped, as had everything else. It became a case of what could Marg identify. Peppers, were quoted, though the jury is out on this. Small cut Meat was in there along with an array of – everything. Marg’s account:

A new adventure to the north-west of Glasgow saw Hector and I visit a small curry house called Kothu Rotti. We could only sit outside, but the sun was out despite some rain and wind forecast. We were well under cover as well.

I ordered the Mutton Kothu as something different and it certainly was. The dish was Sri Lankan and full of finely chopped everything. The main ingredients were vegetables and bread with small pieces of lamb. I thoroughly enjoyed the moist taste of these flavours. The green chillies gave the food a kick and the small pieces of onion, tomato, with red, green and orange peppers all combined to enhance the dish. There seemed to be some egg in amongst the dish which added flavour and moisture. I ate some of the curry leaves as well which were also chopped finely. A new experience, but a very satisfying one. The food was fresh and it was very enjoyable to eat. A lovely change.

There’s more…

This was not the only Dish we would see today. Ravi brought out a huge Thali-platter. If the Kothu had – everything, this had – everything plus.

What do you call it? – I asked Ravi.

My lunch.

So it goes.

The Bill

£19.98

The Aftermath

A lovely couple, we could happily have spent more time in their company. Anitha had to take her leave, this left us with Ravi, who was keen to chat. This business has only been in operation for a couple of months. Already, there are plans to expand. North Star Cafe on Queen Margaret Drive, is shortly to become theirs. A change of name assumed. With two outlets imminent, I had to ask – when will you see your wife?

And so Marg and Hector set off to find the new premises. En route, we did stop off at Queens Cross to visit Cafe D’Jaconelli for some of their famous ice cream.

There was also the memory of our visit to the Rennie Mackintosh kirk where we saw Anathema  in 2018. Anathema are no more, now Weather Systems.

There shall be more on Kothu Rotti soon, and hopefully when dining indoors. 

2025 Menu

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Glasgow – Chimes of India – Curry On A Saturday Night

Posted on October 25, 2025 by Hector

This evening’s Curry at Chimes of India (914-916 Sauchiehall Street, Finnieston, Glasgow G3 7 TF) was planned a few weeks back, last night’s at Annaya’s (Helensburgh) was impromptu. At the time of writing, the ritual Monday lunchtime Curry has not been ruled out. Curry three days out of four? Such is the diversity of – India Fayre – on offer, never a problem.

Graeme, who was not quite quick enough to remind me that he had cooked a Madras, not a Bhuna,  a few weeks back before its posting, is resident at Hector’s House, as is of course Kath. The last time, seven years ago, we four dined out in Glasgow, there was an evening of indulgence at Ambala. . Tonight, we went a bit more pukka, and to licensed premises.

The 18.30 booking was put back to 19.15, stormy weather in the Irish Sea being the root cause. It was a calm, chilly night in Glasgow as we entered Chimes Of India. The place was full, importunately, our table was the one at the door. The periodic opening of winter curtain permitted a draft as delivery chaps, and customers various, came in and out. Once drawn, it did its job. Vini, Mein Host, was front of house to greet.

Yes, we have been here before – was the answer to the question posed by our house-guests.  If it’s in Glasgow, Curry-Heute covers it, unless it’s a duplicate in a chain, else Nepalese.

With my back to the room, I soon became aware of a group at the window with a particularly loud chap, plus another who was – louder still. No self awareness. A quick glance, no opperchancity for the Hector stare, revealed full pints on the table. Had they just arrived, or were they close to departure? Time would tell.

Poppadoms, Mango Chutney and Spiced Onion were brought in a flash, no messing about asking if… no silly games. A welcome to Chimes of India, and thank you for choosing us.

The menu studied, Graeme, without prompting, spotted the Desi Lamb (£12.95) served on-the-bone, the reason why I brought him. I recommended Mushrooms as the Rice accompaniment. For Kath, Chicken Bhuna (£11.95) with Naan Bread (£3.50). Kath was immediately taken by the realistic prices, – especially the Bread – I was quick to add. As residents of Aberdoom, they recognise that they are paying way over the odds when dining out.

Marg considered the Lamb Karahi (£12.95), even though, as with earlier this week at Celestia (Edinburgh), the dreaded Capsicum was a feature of its given description. I advised her that although Vini has previously stated that the unnecessary  Green Ballast could be withheld, she was still likely to end up with the equivalent blobs of Big Onion. Maybe, one day, Curry-Heute will establish otherwise, no rush. And so it was back to Marg’s favourite standby: Methi Keema Peas (£12.95) with a Chapati (£1.75)

A Saturday night Curry, a share of Amritsari Fish Pakora (£7.50) was put to Marg. Graeme suggested Mixed Pakora (£10.50), however, I had to make it clear that the Fish Pakora is all I was interested in. One portion of Fish Pakora it would be.

A Saturday night Curry, Marg and Hector stuck to the traditional daytime accompaniment, a large bottle of Sparkling Water (£4.70), Kath – tap water. Graeme succumbed to having yellow fizz, a pint of Cobra (£5.50).

Everything sorted, even Hector managed to secure a piece of Poppadom. Still the noise behind was bothersome. Vini came over for a chat. He confirmed that Chimes of India continue to do well at weekends, especially when there’s an event at the SEC/Hydro. Vini also thanked me, for my small part, in promoting the restaurant.

Amritsari Fish Pakora

Five large pieces of Haddock in batter, accompanied by two Dips, and a wee Salad. Eventually, everyone had sampled the Fish Pakora, all impressed. The freshness of the Spicy batter is the key here, if it has been sitting around and is reheated, not the same impact. Just the right amount of Spice in the batter to make it interesting.

There was still half a Poppadom left as the waitress cleared the side plates. Graeme took care of it.

After all the activity ongoing behind me, finally, there was a quiet moment of celebration when the noisy group took their leave. I hope we did not spoil their night. They were soon replaced by more considerate diners, as were all departing customers.

Hot plates announced the arrival of the mains.

Mushrooms, the Mushroom Rice has been celebrated in these pages oft. The portion size is such that sometimes I have struggled to finish, just enough to share if having Bread, a sensible quantity otherwise. Tonight’s Mushrooms were not as firm as had previously, but still way better than last Sunday at Celestia. The lightly Spiced Rice was up to its usual standard. Graeme was instantly taken by it – as good as home made – was his verdict. Next time I’m in Aberdoom, I may insist on verifying this.

Marg’s Chapatti, served whole, had a Wholemeal content that even I might have been happy with. The Naan, needlessly quartered, was suitably risen and puffy, displaying blisters. It’s – plainness – did stand out after my glorious Chilli & Coriander Naan had last night at Annaya’s.

Chicken Bhuna

Ginger Strips, and a threat of Coriander, topped the Thick Masala. There appeared to be ample Chicken, boneless, plus some pieces of partially cooked-in Tomato. I would expect my Bhuna to have less Masala than this. Kath was happy with the Meat to Masala ratio. That both her Naan and Curry were served – hot – was mentioned. Hot food makes such a difference. Kath:

My Chicken Bhuna was delightful, just the right balance between spicy and saucy. The Naan complemented the meal.

Delicious – was subsequently added, as was a comment re – the attentive staff.

*

*

Methi Keema Peas

The Peas being so visible, suggests they had been added at the point of serving, along with the single Ginger Strip. A further cooked array of Toppings featured: Fried Onions plus Curry Leaves and an almost obscured piece of Tomato. Together, these created an imposing Dish. There was only a hint of peripheral Oil, this was an authentic Dry Keema. As I would be kept busy with my own Curry, no Soupçon came my way. After last night at Annaya’s, it would be difficult to match that level of Methi. Given Marg’s account, maybe it did:

We arrived into a very busy restaurant, with a very friendly atmosphere. Hector was interested in sharing Fish Pakora, meanwhile I was happy to enjoy the Poppadoms with mango chutney and spicy onions.. I did have one piece of Fish Pakora which had cooled down, but was still tasty.

I decided to have Methi Keema & Peas with a Chapatti. A large bowl appeared with onion, tomato and ginger on top.

The first fork-full was intense with rich flavours and a good spice level. I used all of the Chapatti to scoop up the mince. I was unable to finish my dish because I was just too full. There was not enough to take home.

… Graeme had a Soupçon.

Desi Lamb on-the-bone

I gave Graeme the sad news: his Curry could not taste as good as mine as I would only be photographing one. As it happened, my Curry was served in the usual flat plate with the rim, Graeme’s on a standard soup plate. 

The Whole Green Chilli certainly stood out, one was therefore invited to self administer the required level of – pain. Large cut Lamb on-the-bone, some would give off two mouthful-sized pieces of Meat, plenty. Sucky Bones too.

What makes this Curry unique to Chimes of India of course is the quality of the Masala. I have had this on most visits, my reason for being here. The Texture is an absolute delight, one day I’ll master producing this on a consistent basis. As ever, I retained some Masala for the end game, however, tonight, I always seemed to have plenty going on, so was not left with Rice alone.

I picked out pieces of Cinnamon Bark, Cardamom and Anise. As Vini checked on our level of enjoyment, I had to admit that finding the Whole Spices not only confirms the efficacy of this being a Desi Curry, it also makes identifying what’s happening in the Masala so much easier. Powerful Flavours, the Seasoning was crucial here. It was noticeable that the Masala had more Seasoning than the Meat. Tender, and fun as the Meat was, it did need the Masala to maintain the level of pleasure. And lets not forget the Rice and Mushrooms, these were playing their part also.

Tried and tested, this is a combination which works well.   Graeme:

Beautifully succulent lamb, mostly off the bone. Enough bones to have a good – sook. Finished with an excellent Masala Tea.

So, someone else appreciates – Sucky Bones.

*

A Saturday night Curry, and so Marg played the lets prolong the meal card. Chai was mentioned, Chai Latte (?) also. The waitress was asked – Masala Tea (£3.00) – times three, was duly ordered. Chai comes with latte, not how the Hector drinks his tea. Marg consulted further – Cinnamon, Ginger and Cardamom – feature in this creation.

The Bill

£77.60 Way less than our fellow diners expected to pay to dine out in Glasgow.

The Aftermath

Fond farewells to the staff, appreciation expressed. On the walk back to the car, more positive comments. We soon passed Akbar’s, maybe next time.

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Helensburgh – Annaya’s – Five Go For Curry-Heute

Posted on October 24, 2025 by Hector

At some point in the week, Sir Howard of Helensburgh arranged for an informal get together with Lady Eleanor of the same parish. Steve, Marg and Hector were invited to participate, a Lomond get-together, as an honourable member, Howard loves these.

On arrival at a certain hostelry, Eleanor mooted Curry. Despite not having appeared in these pages for four years, she remembered – the rule – no changing of mind at the last minute. Being a Friday evening, the Hector considered that there would be little chance of a table at Annaya’s (80-82 West Princes St., Helensburgh, G84 8XD) without a reservation until after 21.00. As we walked from the waterfront around 20.00, Steve observed that every eatery en route was empty. As it happened, Annaya’s was stowed, as predicted. Rocky, Mein Host, took Marg’s number, he would contact us as and when.

Duly summoned at 21.15, we were allocated a booth table on the right of the still busy restaurant. Alan and Ian, spotted earlier, were in situ, Alan having his oft reviewed Desi Lamb Methi – Spicy, with extra Seasoning, on-the-bone, understood. Ian who admitted to still being a novice here, was tucking in to Truck Stop from today’s Specials Board. Or – something with herbs – as Ian described it.

Taking my place at the table, Poppadoms were being declined, Annaya’s have had enough of Hector’s Shekels on recent visits, having been coerced by others into partaking in this needless ritual.

Howard and Eleanor would share a Vegetable Pakora (£5.95), the only ones having a Starter. The rest of us may know better. Eleanor was also the only person to order from the printed menu: Nalli Gosht (£14.95) accompanied by Fried Rice (£3.50). Served – on-the-bone, I wondered why Alan has not highlighted this on previous visits? Howard, having seen Lamb Chops on the Board, was advised that this could become a main course Curry, but opted instead for Beef Lahori (£15.95) with a Garlic & Coriander Naan (£4.95). Steve asked Rocky what Lamb RaRa (£14.95) is. Has he not studied a well known and reliable Curry Blog? Earlier, he also seemed to be surprised when I informed him that the – search box – in the top right corner of every page, has been ever-present in Curry-Heute. Having accepted there would be Keema and Meat in his Curry, RaRa was duly ordered, along with a Plain Nan (£3.25) and Fried Rice. How Steve can manage both Bread and Rice is always commented upon. Also, with that quantity of Sundries, does the Curry not become an accompaniment? The Asian way of eating.

Having had this Curry here previously, Marg was sticking to Railway Boti (£14.95) with her customary Tandoori Chapati (£2.50). Now for Hector.

Lamb Kadhi (£14.95) has never been tried here. Indeed, Marg’s Curry aside, that is four new Dishes being added to the array of Annaya’s Curry. The conversation with Rocky went something like this:

Does the Karahi have Capsicum?

What Karahi?

The – d – and – r – are interchangeable on menus.

Despite having seen this on many a menu, Marg’s level of doubt was reaching biblical proportions. She went online to check: karahi/kadai, also…

However, Rocky’s description of Kadhi was in fact a different Curry altogether: a Yoghurt and Gram Flour based Masala. The mention of – Fenugreek – had me won.

In the spirit of the still missed Akash, I asked for – extra Methi on top.

Rocky said he would employ the Desi Lamb here.

The – search box – reveals that this could be similar to the Methi Gosht / Desi Lamb combo enjoyed here back in November 2019. On that day, Zak assured me that Capsicum does not appear in any Specials on the Board. This is worth noting, again.

Drinks: Marg and Hector would share a large bottle of Sparkling Water, Eleanor a small bottle of Still, presumably. Fresh Orange for Howard, Yellow, fizzy, Lager for Steve.

Marg and Steve spent some of the wait trying to remember the names of other diners. Helensburgh, between us, we have encountered many peeps over the last forty odd years.

Vegetable Pakora

Around eight large, Marg managed to purloin one. Assuming the double cooking, an opperchancity for Marg to fondly recall the halycon (sic, it’s a Lomond thing) days of Akash, who made theirs freshly to order.

*

Accompanied by four Dips, enough to amuse. Comments on the Pakora follow.

The portions of Fried Rice were hardly touched initially. Steve eventually got around to his, some of Eleanor’s would go home with Howard. Marg’s Wholemeal Chapatti arrived, needlessly halved.

Having seen Ian & Alan’s Bread earlier, I should have asked for Whole Bread, but somehow, the presentation tonight did not detract from the Naan experience. Cut into five, still large pieces, the Coriander toppings were abundant. No Garlic on mine, success. Risen, blistered, puffy, quality Tandoori Naan, as shall be outlined, I managed way more than my norm. Since when did Howard hold Bread aloft to have his photo taken in a Curry House?

Hot plates were provided, Marg and Hector would not be using them.

Lamb RaRa

The suitably Thick Masala was topped with Coriander and an impressive quantity of sliced Bullet Chillies. Steve had asked for – Madras – hot, these Chillies do not give off a lot of heat.

As mentioned, Steve concentrated on his Bread for quite a while, the Fried Rice was very much the end game. How can he manage all this? Steve:

RaRa lamb, (spiciness of madras requested)  Tender chunks of lamb in keema.  An exceptionally tasty curry, not quite the madras spiciness, nevertheless a glorious, flavoursome experience enjoyed with some delicious soft, perfectly cooked naan bread.  Will order again.

Nalli Gosht

Topped with Coriander, Ginger Strips and fewer sliced Bullet Chillies, how – Soupy – was this? Maybe this is why this Curry has never been brought to Hector’s attention. I was not aware of this Curry having bones, but then, I was distracted by my own Curry.

Eleanor:

Very tasty. Lovely tender lamb – so flavoursome.

*

*

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*

Lahori Beef

The Texture of the Masala here oozed – Tomato base. Topped with Ginger Strips and Coriander, this looked close to a Karahi. I would happily have ordered this based on its appearance. A Soupçon did cross the table, the intensity of Flavour that I was otherwise experiencing, did drown this one. Reciprocity, Howard agreed. Howard:

Our venue tonight offers the potential for some interesting and different curries. Each still needs an explanation from the owner. My choice tonight was Lahori Beef. Often with lamb dishes either the lamb has flavour or the sauce. The best lamb curries give you flavour from both. In this case with the beef it had flavour. The sauce looked excellent  but didn’t release much flavour. The nan was good while the vegetable pakora shared with Eleanor as a starter didn’t offend. A decent curry without setting the world on fire. Some marinated leftovers for tomorrow might mean an improvement. 

Yes, Takeaway required for the leftovers.

Railway Boti

This Curry is different each time I see it. The Cashew Nut Topping maintains, however, the Masala here was way Soupier than that served earlier this year. Then there’s the 2019 version… This interpretation would have better suited Rice, Marg stuck with her Chapatti. Marg:

Enjoyed one piece of Vegetable Pakora which was crisp, with onion & potato. 

The main dish was Railway Boti with a Tandoori Chapatti. It arrived with chopped nuts and some cream/yoghurt added at the last minute. The sauce was piping hot and full of magnificent flavours which complemented the very tender pieces of lamb. I now enjoy the lamb on the bone as there seems to be more flavour in the whole dish. The sauce was thinner than a masala and allowed me to dip the Chapatti into this wonderful experience. I ate everything and wiped my plate clean. An excellent dish.

Again, the Lamb being served on-the-bone was not realised. I do not know where Marg and Eleanor had hidden their bones.

Lamb Kadhi

Tarka-Onion and masses of Herb topped the Yoghurt-rich Masala. Not Creamy, per se, this was along the lines of my favoured style of Methi Gosht.

Hot food, big Seasoning – were immediate notes. I could already tell that this Curry was going to be something special.

The flecks of Herb cooked in the Masala had to be Methi, the Flavours here evoked Bradford Curry. Just how good was this Curry going to be?

Dipping the Naan, and I seem to be doing a lot of this currently, there was a big – kick. Chillies from the Naan was my first reaction. I sampled the Masala alone, no difference, no prisoners. There was a significant degree of Chilli in the Masala.

Wow! – a definite – wow! … and I hadn’t even sampled the Meat. The Lamb now felt incidental, I could happily have carried on just dipping. This Masala was outrageous.

One Sucky Bone was eventually isolated and dealt with. The Tenderest of Lamb, super-soft. Eating directly from the karahi, I didn’t count, there was enough.

Back to the Naan, all but a scrap was managed.

Having served the final customers, in fact, we might well have been, Rocky had disappeared. No chance to congratulate. I must have this Curry again, soonest.

Alan had managed to nominate a free evening next month. How he knew our availability might be revealed later.

Same again please.

The Bill

£123.15

The Aftermath

The cats were herded, we were last to leave. Out in the night, Howard, Takeaway in hand,  posed in front of his birth place.

Now we know.

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Edinburgh – Celestia – By Invitation

Posted on October 19, 2025 by Hector

On this dreich Sunday afternoon, Hector and Marg headed east to the capital. Mohammad Abass, proprietor of Celestia (18 Eyre Place, Edinburgh EH3 5EP) had invited us to review his latest enterprise. Opened in the spring of this year, Celestia follows on from Cilantro and Bo’ness Spice, both of which have been reviewed in these pages.

Located on an arterial road in the heart of Stockbridge, Celestia aims to deliver a luxury dining experience. Heavenly Cuisine – served in the north-west of Edinburgh, with prices to match, the opposite end of the spectrum from Marg and Hector’s €5.00 feast at Zam Zam (Roma) posted last month.

Celestia opens daily at 13.00 and remains so all afternoon, perfect for those of us who enjoy a Curry mid-afternoon. Arriving early for our 17.00 booking, we would be the first diners this evening. Greeted by the young waitress, she checked the book to verify our reason for being here. Mein Host would not be present today, one day we’ll actually meet. With the choice of any seats in the restaurant, we took a corner table at the window. The decidedly deluxe menu was brought, drinks were sorted, a large bottle of Sparkling Water (£3.25?).

For the less abstemious, there are two beer taps, the Indian IPA will have to be explored at a later date.

When invited to review a restaurant, and today makes five in the east of Scotland, our model has been to eschew Starters and concentrate on the Curry: two main courses and a Vegetable Side. To not have a Starter at Celestia would surely be a mistake. Thought and imagination have clearly been applied here, how could one resist such an array of Interesting Vegetarian Starters? Marg selected – Assorted Vegetable Crisp (£7.95), whilst the Hector chose Potato Khubani Tiki Chat (£9.75).

The Hector already knew his choice of main course: Gongora Lamb Mamam (£18.95). Gongora (sorrel/roselle) is a herb seen oft in Asian grocers, but to date, never bought by this commentator. A sour leaf used in South Indian cooking, this would be a new experience. Despite – bell pepper – being clearly mentioned on the menu, Marg surprised me by opting for Lamb Karahi (£17.95). Back to the model: Mushroom Pulao (£4.95) and a Butter Naan (3.50) would complete the Order.

Even dining at Celestia as guests, it would not be true to Curry-Heute if I did not admit to steering Marg away from her customary Roti (£3.25). Especially having just returned from Bradford where, traditionally, three Chapattis are included with each main course. All things in perspective, this is fine dining, but Bread remains flour and water.

Poppadoms etc. were offered, as apparently they always must, declined. I explained that we had no wish to fill up on these when much better things awaited.

I asked that there would be a substantial gap between Starters and main courses.

With further time to take in the surroundings, pink and purple was Marg’s take, the Hector went for – lilac, the illumination is the major feature of the décor. No tablecloths, yay, every table was set to match the menu. Ambient piano music, filled the air. Between tracks, someone in the kitchen held fort. Ambience, Marg likes ambience, the antithesis of my Bradford Curry last week where one had to ask for cutlery. Hector can enjoy Curry in both Worlds.

Potato Khubani Tiki Chat

Clearly, this was neither Bradford or Roma, the presentation bordered on the spectacular. Topped with Sev, this Chat had the expected ingredients – abundant Chana, (Chickpeas) and the three sauces: Yoghurt, Tamarind and Green Chutney. Pomegranate Seeds and Cress also formed part of the garnish. This was going to be a veritable melange of Textures and hopefully Flavours.

Whole Potato is what was expected, instead, a more complex Mash sat beneath the Toppings, two balls. I would have preferred these to be served hotter, but maybe that would have interfered with the other ingredients. On tackling the Potato Mash, Cumin was to the fore.

Well Seasoned, the Tamarind playing a significant part here, there was also a considerable kick, from where, I never established. Khubani, apricot, wherever this was, again not picked up by this diner. Perhaps in the Mash?

The gritty Sev, fine noodles made from Chana Flour, more associated with Bombay Mix, marked one end of the spectrum of Textures, the Potato Mash, the other. In between, the seasonal Pomegranate was a welcome addition. In terms of both Texture and Flavours, the synergy of this creation impressed.

Assorted Vegetable Crisp

Pomegranate, Cress and the artistic flourish of Sauces immediately caught the eye, the Banana Leaf beneath, all part of the creativity. Hector does not see this in the humble Curry Cafes of Glasgow’s Southside. The principal players: three masses of what I shall describe as Bhaji-meets-Pakora. Regular readers should predict the intrusion of – there ain’t no such thing as an Onion Bhaji. Hector’s Soupçon was half of one ball. With Potato and Onion most identifiable, I found these to be – Dry. Marg kept offering the red sauce, I resisted, and continued to marvel at the Seasoning. This was at the – brave – end of the scale. Karrah! – no Seasoning, no Flavour.

My reason for resisting the red sauce was my, wrong as it happened, assumption that this was the disgustingly Sweet, standard, bottled Chilli Sauce, which is universally employed. Far from it, an in-house creation, else Celestia’s Chef has found a better source of materials than everyone else. Chilli, Tomato, sharp, most unusual, and not Sweet! The relatively dry Bhaji/Pakora was thus complemented.

Marg now gets to speak:

I chose Assorted Vegetable Crisp expecting something a little different, but three fairly large pieces of Pakora were on my plate. The rolled Pakora was full of onion, potato, peas with cress, tiny seeds of pomegranate, tiny cubes of beetroot and tomato displayed on the side. I enjoyed them and added the red spicy sauce for more moisture.

The  clean plates were removed by the waitress, I proposed serving the Curry at 17.30, a decent gap. Marg said she was already raring to go. Calm.

In the interval, a new member of staff joined the team. He would engage with us for the remainder of our meal. New to Celestia, at this point I gave him the Calling Card to explain who we are, and why we were here, just in case…

At exactly 17.30, two hot plates were brought to the table, the main courses soon followed.

Mushroom Rice has become Hector’s thing in 2025, some outstanding examples are reviewed, particularly in Glasgow’s West End. Sadly, Celestia’s was not in the same league. Again, value for money in Sundries is a common thread throughout Curry-Heute. This portion was hardly commensurate with the price, even allowing for the pukka atmosphere.

The small bowl was almost too hot to handle, a positive. The contents, however, cooled rapidly, even on the hot dinner plate. The Tarka-Onion aside, as a Pulao, there was nothing distinctive in terms of Flavour. The soft Mushrooms, although fresh, disappointed. Firm is so much better. Perhaps Mushrooms grow better in the West?

The Mushroom Rice shared, there wasn’t much on the plate. So, no wastage, unlike many a Euro-Curry experience.

Not the largest, but featuring the genuine Tandoori Texture, the Butter Naan was risen, blistered, puffy, as the Hector seeks. Served in quarters, why? Whole Bread makes much more of an impression, and permits the joy of tearing off strips. As the meal progressed, the Naan quickly disappeared, Marg’s preference for Bread over Rice. Then some Naan miraculously reappeared. Hector’s right to share was recognised, also Marg’s acceptance that she was rapidly filling. Surprisingly, a quarter of the Naan would remain.

Gongora Lamb Mamam

The beauty contest was over, now for the main event. Curry Leaves, part of the mysterious Topping, were quickly absorbed as I decanted. Ten pieces of Meat, of varied size, were arranged over the Rice. This left the Masala, suitably Thick, viscous, blended one assumes, no surplus Oil. The Earthy aroma already had me onside. Some may consider this Curry to be – Soupy, else, this may be how the majority expect Curry to appear.

A new Flavour! The reason why I had chosen this Dish. Earthy indeed, Dry-tasting, sources suggest – Tangy and Sour – is what was to be expected. The Seasoning was remarkable, beyond – brave!

Moderately Spiced – was noted at the start, towards the end, this was revised upwards. From where this extra – kick – originated was not revealed.

The Naan dipped in the Masala was one side of the meal. Here the true intensity of the sauce was revealed. Curry and Rice ran in parallel, the Tenderest of Lamb came into play. The Meat was giving back just enough to earn Hector’s praise. This is why I was here, this is why Curry-Heute is written. The Chef at Celestia has created a blend of Herbs and Spice which has never previously been encountered, and most importantly, it worked.

The waiter approached to ask the customary question.

I’m tasting something new! – I exclaimed.

Apart from the free food, this most certainly had made the journey worthwhile.

I would definitely have this again, however, on a return visit, the equally unique Karahi would have to be explored.

Lamb Karahi

The Toppings here had more of a flourish, was that a whole Chilli hiding beneath a Ginger Strip and what I took to be large-leafed Coriander? At this time, the Hector’s attention was firmly elsewhere.

The Thick Masala had all the signs of being Tomato-based, so certainly not from the same pot as the above. Once more, no peripheral Oil. When a Soupçon crossed the table, I was somewhat taken aback by the difference in Flavour from my own Curry. A major juxtaposition, I explored no further less I spoil my own meal. One key feature did have to be established:

How may pieces of Capsicum?

None.

When Marg did unveil the two whole Green Chillies, she knew the best way of dealing with them. Hopefully, they had already completed their mission.

The Hector shall continue to despair that Mainstream Restaurants insist on serving big blobs of Onion and Capsicum in their so-called – Karahi. None here, a big tick, so the – bell pepper – had been blended in, one surmises. I am fine with that, although the Flavour of the Masala can be impaired. Was that my reaction to my Soupçon? Towards the end, Marg was offering me her last three pieces of Lamb, declined. I believe the Meat content of her Karahi was greater than my Curry. Marg:

My main dish, Lamb Karahi, was served in a fancy pottery dish and we already had very hot plates for our food. I had some Mushroom Rice and added large pieces of lamb and thick sauce. The various textures added to the overwhelming flavour. The meat was very tender and I used my fork to cut them into smaller pieces. The thick masala contained dried green chillies, cardamom and coriander. Overall, the dish was very filling with both rice and some pieces of crispy naan bread. A very enjoyable dish, full of flavour.

I missed the Cardamom, another Whole Spice. In the parameters of Curry-Heute, this certainly promotes Celestia to a higher league, and sets it apart from the – Mainstream. Maybe Lamb on-the-bone at Celestia might be a step too far?

At the end, but a scrap of Naan remained.

Two other couples had arrived, they sat separately at the the far side, near the other window. This was evidently one couples’ first visit to Celestia, I heard them say they had occasionally passed and decided to give it a try. I did see a few people outside study the menu posted at the doorway, maybe one day?

The waiter brought the Dessert / Hot Beverage menu, the waitress came to take an Order. On another day, I would not have walked away from the Wild Berry Cheesecake (£11.95). Marg and I were both of the opinion that we were not here to abuse the hospitality, but review the Curry. The waitress tried further to tempt:

– the Gulab Jamun (£10.95) is made here.

I explained that I like to leave – savoury – on the palate. Marg typically has other ideas.

The Cumin Seed, which usually dislodges itself an hour or so after Curry eating, magically appeared before our departure, most unusual. Savoury! Desi!

One day we shall get to meet Mr. Mohammad Abass, now that I have completed my task, I thank him again for his hospitality. Our appreciation, as always, to Scott and Julia of – Hotels PR – who once again made today possible.

2025 Menu

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Hector Cooks: Aloo Gajar Mutter Brinjal Tarkari

Posted on October 15, 2025 by Hector

A Hector cannot live by Gosht alone, an Interesting Vegetable often makes a Curry. At some point in the last few days, Aloo Gajar Mutter flashed up on a certain social medium. A long time favourite, especially as cooked at Yadgar (Glasgow), today was pencilled in as the ideal time to have a go.

After last night’s Gluten-free, Dairy-free, sans Tomato creation for a house guest, no restrictions, and actually only the second time I have cooked anything for a nearly a month. No restrictions, with leftover Courgette and Aubergine, I decided to go the whole way and add the Brinjal and Tarkari also. Khumbi, I resisted. I wouldn’t even add Mushrooms to the Rice. Five major Vegetables, a first for Hector. However, the Masala requires three more: Onion, Tomato and Garlic. How healthy was this?

No Ginger, no Cinnamon, no Cardamom, no Clove: today, keeping things simple. Heaped teaspoons only of the Spices were added: Cumin Seeds, fried in the hot Oil, Turmeric and Kashmiri Chilli plus Salt, added once the Masala Mash had been created.  One complication: the sliced Aubergine was salted/sweated all afternoon as taught in Israel in the 1980s, when this less than popular Vegetable was first encountered.  This removes the bitterness.

Having finely chopped one and a half Onions, I felt as if I had enough. This would also match the volume of the five fresh Tomatoes.

I gave the Onions, plus a dessert spoon of Garlic Paste, the full twenty minutes to mash in the hot Oil with Cumin Seeds. Having added the Tomatoes and another ten minutes of occasional stirring, Tomato Puree was calling. When I was not attending the karahi, the lid was on, not my standard practise.

With the Salt, Turmeric, Chilli powder stirred in, the Mash was looking good, yet I knew I would soon destroy this glorious Texture when it came time to complete the full cooking of the Vegetables. Adding water, I hate having to add water. In it went, else how would the Vegetables cook?

Aloo Gajar Mutter: chopped Potatoes, Carrots and Peas. As these would take more cooking time than the Courgette and Aubergine, five minutes-plus of cooking here before the grand moment.

Chopped Coriander, Kasoori Methi, Courgette and Aubergine immediately absorbed some of the lake in the karahi, there was hope.

Meanwhile in another room, Marg was starting to become inquisitive. She had previously spotted the Yadgar Samosas defrosting, I’ve had them a while. Marg failed to take in what else was on the plate. The Hector was about to present the full feast.

A pack of six Lamb Chops were bought on my last visit to KRK, these were grilled whilst the Meat Samosas were reheated in the air fryer, eight minutes. Hector rarely serves a meal without Meat, and tonight would not be the exception.

*

*

Meat Samosa

Rejuvenated, not. The pastry went rock hard, so much for all those who insist air-frying is the answer to everything. A bit of soggy microwaving might have been better.

The interior Keema, Potato and Peas were fine, but definitely a let down because of the ruined pastry.

Lamb Chops

These had been marinated before purchase, grilling is all that was required.

Any idiot can chuck meat under a grill – who wrote that?

An extra couple of minutes could have had them cremated, as we both prefer. Still, these turned out beautifully succulent, suitably Spiced, tasty, the best Lamb Chops I have ever eaten at home.

Three each, Marg took one initially, worried that she would be stuffed before the main event. A timeout was agreed. All six Lamb Chops duly disappeared.

I highly recommend, these Lamb Chops, value for money, tempting enough to have me visit Kelvinbridge/Woodlands more often.

I let the Curry sit for the best part of an hour, everything that absorbs could do so, the Vegetables that can give of Flavour, do their work.

Just enough cooked Rice to cover two plates was conveniently to hand. Some homes have – leftover red wine – at Hector’s House, more likely it will be a Rice or a Pasta dish. Marg, who prefers Bread with her Curry, still thought this might be too much Rice.

A bowl of minimal – foliage – was prepared: no Ginger, for once it was not in the Curry, no sliced Green Chillies, ditto.

Aloo Gajar Mutter Brinjal Tarkari

Stirred before serving, any excess liquid was quickly absorbed. Two portions, differing sizes, Hector knows his audience.

The Masala Texture was how I admire it in restaurants: viscous, smooth, looks blended but isn’t. I had managed to reduce it, less excess water than feared. Earlier sampling had suggested a bit of Spicy heat that might be throat catching, this had subsided. Marg would not utter her usual – It’s Spicy!

The Seasoning was spot on, no Salt had been added since the original heaped teaspoon.

The Potatoes, Carrots and Peas had the correct level of firmness, cooked, not hard, not mush. The Courgette and Aubergine, as expected, had cooked towards complete softness. The hoped for range of Textures had been achieved.

The array of Flavours took me aback. Carrots add so much Flavour, as do the Peas. The slightly Sweet Taste from the Carrots must change the dynamic of the Masala. The Courgettes proved to be no more than Ballast, however, the musky/earthy Flavour of the Aubergine was a positive, it may well have absorbed Flavour from the Masala. 

Synergy: everything worked together, this was as good a Curry as I have ever created. The depth of Flavour, range of Textures, Spice and Seasoning, all to my taste, however, the audience will have her say. Marg:

A Samosa for starter, with some interesting Lamb Chops. The pastry was well done and very crunchy, but the filling was full of potato, peas and some meat. Very tasty.

The chops had been marinaded and were full of flavour. The meat was soft and tender and very easy to eat. We had a break before the Vegetable Curry. The aroma had been wafting from the kitchen and I was not sure what to expect.

A small helping of rice and a small dish of Curry was my next challenge. My first mouthful was of firm carrot, full of flavour. The potatoes were soft and fluffy and the sauce was a mixture of Curry tastes. A real blast of flavour accompanied the vegetables and the Curry was very moreish. I thoroughly enjoyed the meal.

*

Clean plates, and two portions left in the karahi. I imagine that a la Curry Cafe, this can only taste better the day after. Time will tell.

And finally – without Ginger, Cinnamon, Cardamom or Clove, for once, this did not taste like a Hector Curry. 

 

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Bradford – Karachi Restaurant – Rick Stein’s Choice, was it – The Right One?

Posted on October 11, 2025 by Hector

It’s Saturday, Curry-Heute is expected. My 14.00 arrival at Karachi Restaurant (15 Neal St., Bradford BD5 0BX England) would mean a fourth Bradford Curry in forty six hours, in keeping with the spirit of this Blog. One cannot always be here, enjoy Bradford Curry whilst one can. After last night’s midnight Curry at International, one thing would be certain about today: no Curry #3!

A youngish chap greeted me from behind the counter as I entered the near empty restaurant. Hector is not known here. The mature serving chap was hardly engaging, asking for the menu felt a step too much.  In time, further front of shop staff would arrive and he retreated to the kitchen, preparing vegetables, his next chore. This year’s prices had to be established, same menu as last year as it turned out, so inflation at Karachi has been absorbed.

The Rickmeister, aka – The Man from Bradford – had assured me that his Kofta Palak – Meat Ball Spinach (£10.50) was particularly outstanding on Thursday. This has been my go-to Curry when I get to Karachi for many years.

In planning this trip, there was the consideration that whilst I have watched Chapatti John, and maybe others, devour the Rick Stein made famous – Meat Spinach Karahi (£11.50), I have never had this at Karachi. Dr. Stan was also of the opinion that the version shown on the Karachi dedicated page in Curry-Heute looks to be particularly light.

After Handi, Aloo Gosht and last night’s Meat and Ginger Karahi, it was time to add some Saag to my diet. How much Mutton can a man eat? If there’s a tomorrow, Fish. Did man evolve to eat leaves and grass?

Chapattis (£0.50) – were agreed, inclusive of course, the traditional Bradford way.

A jug of water and the token Salad with a splash of Raita were duly presented. Rehydration got underway, I would leave the Salad until later. No cutlery anyway, it only comes with the meal, if at all.

My chap brought the food, no ceremony. The dinner plate would remain unused. The – willow pattern – took me back to my infancy, before I had heard of – Curry.

Proper Chapattis, and once again, I would manage two of three.

Meat Spinach Karahi – as ordered here by Rick Stein

The thick covering of Coriander stood out on top of the mass of Meat and Herb-rich Masala. The peripheral Oil let me convince myself that this Curry was somewhat along the lines of my preferred Spinach in a Masala, not just a mass of Herbs.

The Meat was larger than I have come to expect in this city. Have the butchers stopped cutting it – Bradford-small? Or was this always done in house?

Hot food, an even hotter karahi, take care, Hector. I spooned some Masala on to a valley of Chapatti. The spoon, the only utensil provided.

Antiseptic – this happens on Hector’s palate, and why I never order Dolmades in Hellas. Who wants to eat Vine Leaves anyway? Whether this was totally down to me, or had the Spinach been kept so long it was fermenting, the kitchen may comment should they choose.

Fortunately, this subsided so the Curry took on more of an Earthy feel than a Chemical one. The Seasoning was decidedly – low, the Spice Level a cinch after last night’s – beyond Vindaloo – experience.

Not the greatest of starts.

As pieces of Tomato surfaced, the beginning of another taste dimension. I appear to be over-enjoying Tomatoes of late. Two weeks in Hellas then Italia can do that. I am faced with cooking for a house guest next week who cannot eat Tomatoes, a challenge.

Finally, the Meat, Tender as it should be. For once I have to be neutral about whether it was giving of Spice, but once certainty emerged: Meatballs are better!

Well Seasoned, well-Spiced Kofta surely complement a Saag/Palak way more than straightforward pieces of Meat. I recall the halcyon days at Cafe Salma (Glasgow) when Dr. Stan and Hector would wind up Hassan/Lachen by sharing a Kofta Palak as Dessert. The Village (Glasgow) remains my reliable source for Kofta, and they’ll even add the Anda, if one asks.

So, did Rick Stein order the wrong Curry? The Rickmeister and Hector would say so.

Remember the slivers of Salad? Dessert.

The Bill

£11.50   Cash only.

The Aftermath

My chap had to interrupt his Potato/Onion peeling to take my cash. He may have said little, but was certainly keeping his eye out.

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Bradford – International – A Late Finish

Posted on October 11, 2025 by Hector

On the return from Huddersfield, the Hector had to show reasoned restraint not to alight at Wakefield. Maybe December will present another opperchancity. Back in Bradford the Münchener Okotoberfestbier was duly tackled.

As the time to leave The Lord Clyde approached, so the munchies had taken hold. Could I face another Curry-Heute? It has been some time since this level of madness has been reported in these pages. Maybe just some Lamb Chops?

International (40-42 Morley Street, Bradford, BD7 1BA) was due to close at 01.00, gone are the days of all night Curry. I arrived at midnight, the waiters were sitting in a group near the door. One sprang into action and would look after me for the duration of my stay. It’s possible we have crossed paths here previously.

Poppadoms were mooted, declined. Back in the days of Khalid and Ali, they would simply have arrived. A giraffe (sic) of chilled water was presented.

What to have? A revamped menu, still no sign of the Shahi Kofta which became a favourite under the old regime. Lots of choice, I was determined not to again have Meat Nawabi Khana (£13.95) which reached – Wow! – status on my last two visits. Fish Karahi (£14.95), but that is pencilled in for Sunday morning. Sunday morning? We’ll see. There it was, something not had here before: Meat and Ginger Karahi (£13.95). Above medium – Spice Level was agreed. I would have been happy to pay for two Chapattis (£1.00), but was reminded that International still provide three Chapattis, two Roti, Plain Rice or Plain Naan as part of the package.

The great Bradford tradition: only International, Kashmir and Karachi restaurants maintain this, so The Rickmeister assures me.

A group of chaps to my left finished their meal and departed, I was the only customer. The staff wiped down surfaces, then were down on the floor cleaning the table supports. Thorough, having failed the hygiene inspection back in 2018, taking no chances.

A hot plate was brought from the kitchen then soon after, the food arrived. Three Chapattis, and as earlier in the day at Kashmir, proper Chapattis, no Wholemeal Flour. Two is my limit. These Chapattis were – hot!

*

*

Meat and Ginger Karahi

The Toppings of Coriander and cooked in Tomato looked oh so familiar. The abundant Meat seemed to be protruding from the karahi, loads. Bradford Curry, I could smell it. This Curry was not about to disappoint. Small cut Meat, tiny Meat, Bradford-small Meat, just enough Masala with traces of peripheral Oil.

That first moment when all is revealed, the sudden blast of Flavour hitting the palate. Methi, The Bradford Curry Taste, here it was, in abundance. Why I was here, why was I here? The Seasoning, right up there, get this right, everything falls into place. The Spice Level felt above medium to start, then kept growing. Vindaloo strength left far behind. Chef had made his mark. I could handle this even the Bullet Chilli which revealed itself. All this heat and yet the Flavours had not been compromised, skill. The Ginger Strips gave their crunch, and more Flavour, there must have been Ginger cooked in also, not dominant, but I was made aware.

Tomato Seeds in the Masala, quality, then there was the pieces of Tomato themselves. These had retained their heat, another explosion in the mouth. Citrus, from where? I love this in a Curry, that which makes a true Desi Korma. Tender to firm, then I realised the Chapattis needed more chewing effort than the Meat. Meat giving of Spice, Flavours, this Curry had it all. Bradford Curry, the – Wow! – attained. This was as good as it gets. And I had nearly ordered Chops.

With the staff dressed to go home, bar my chap, I had to form my own escape plan. Pack what was left? No fridge. Keep eating, another twenty minutes possibly. Not fair. How the gut might feel at 04.00 came to mind. Late night eating, madness. Sense prevailed, stop, abandon the wonder that sat before me. So it goes.

The Bill

£13.95

The Aftermath

Do you need more water?

I was not being rushed out. Having not touched the water initially, now was the time.

04.00, what a thirst.

After their hiatus, International is back. I still wish they opened at lunchtime.

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Bradford – The Kashmir Restaurant – An Early Start

Posted on October 10, 2025 by Hector

This is going to be a long day. Having checked in at The Lord Clyde where the Münchener Oktoberfestbier was already flowing, Hector the abstemious, headed up the slope to The Kashmir Restaurant (27 Morley St, Bradford BD7 1AG England). As I approached the Morley Street entrance at 12.40, so I saw people sitting in the upstairs restaurant. This early, most unusual. I headed downstairs, darkness, about turn.

Jan was there to greet upstairs, he read my puzzled face.

Downstairs no more.

Now we know.

Five fellow diners were in situ, I sat close to the till and adjacent to two University chaps deep in conversation about rogue students. Education, do I miss it? Consider this: half of the population are of below average intelligence, OK, median.

Jan brought water, the modest Salad and Raita, and the menu. I took my time to study the menu, I had no idea what to have. If I come back on Sunday morning, that will be Fish Karahi (£11.90). Somehow, I unwittingly chose a Kashmir Curry which has not appeared in these pages before – Meat Potato Masala (£10.80), or Aloo Gosht as it is called elsewhere.

Chapattis? – asked Jan.

This was confirmed. Kashmir retains the Bradford tradition of inclusive Bread. Confirmation that we are basically being ripped off at way too many venues. No need to play – The Poppadom Game – here either, they simply arrive, also inclusive.

With two Poppadoms sat before me, I thought I had better make some effort. No sooner had I started when the food arrived.

Three Chapattis, the ones I was brought up on, thin, unobtrusive, and no sign of Wholemeal Flour. As ever, I would manage no more than two.

*

*

*

Meat Potato Masala

There was plenty of Meat on the plate, no need to count. Larger cuts than the Bradford-small I have become used to. Is this no longer the Bradford way? With the skin visible on the Potatoes, I concluded New Potatoes. The non-porous skin would surely restrict the absorption of the Masala. The exposed, cut side would have to do all the work. Pieces of Tomato had been cooked in. All was set.

The Seasoning was decidedly low, the Spice built quickly. The Potatoes were approaching al dente, firm. As expected, they had not had time to absorb the Masala Flavours, a pity. The Tender Meat, was this Beef, was doing the work. The Meat was giving off a dry Spiciness. I write oft of Meat and Masala that are strangers until the point of serving, not the case here. This Meat was totally giving of Flavour.

Flavour? The Bradford Herb-blast was not emanating from either Meat or Masala, instead, just the blend of Spices. A whole Clove and a Coriander Seed were set aside. Whole Spices, a parameter which defines – Desi. The still hot Tomato added another dimension. Lots going on here.

The Curry finished, Jan was for clearing the table. I asked that he leave the Salad, Poppadoms and Raita. Poppadom for Dessert, this worked. Way better than spoiling one’s appetite at the start of a meal. I ate one.

The Bill

£10.80 Cash only.

The Aftermath

I asked Jan if I had eaten Beef or Mutton.

Not, lamb, mutton.

And so for Huddersfield. With major railway works ongoing, the shorter route via Brighouse was a replacement bus. Instead, I found myself changing at Leeds and approaching via Wakefield. Wakefield, I need to get back there, Syhiba Restaurant is overdue another visit. Then there’s Curry in Huddersfield, six years since I had Curry there. The Hector is not ubiquitous.

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Bradford – Des N Pardes – Not a “Bradford Curry” House?

Posted on October 9, 2025 by Hector

Wilton Street in the heart of Bradford, the first place I ever parked in this city in the mid 1990s, in order to go searching for Curry.

Des N Pardes (Wilton St, Bradford BD5 0AX) opened ten months ago in a building which was once the most basic of Curry Houses, but had lain derelict for some time. Earlier this year, Dr. Stan and The Rickmeister, aka The Man from Bradford, visited Des N Pardes, good things were reported.

The Rickmeister is associated with those who have arranged for proper Münchener Oktoberfestbier to be served in Bradford this weekend. The Hector was not missing out.

At 15.45, Hector Naypals arrived at Des N Pardes, nobody there. I would dine alone. The place is unrecognisable compared to, lets face it, what was a dump of a venue when last here.

*

Greeted as – Boss – throughout my visit, the young chap serving brought the menu, water, then a generous complimentary Salad and Raita. It was a lady who was in the kitchen.

The minimal menu had only four main courses the Hector could consider. Without a dining partner, the kilo of Butt Lamb Karahi (£34.95) will have to wait for another day. The half kilo (£19.95) seemed disproportionately expensive. I asked about Chef’s Daily Special (£11.95) – Keema with Daal Makhani, topped with Egg – enough already. Actually, this almost tempted, I assured the waiter that if my wife was here, she would be having this. Had it not been visit #1, I might have succumbed, but let’s see what their actual Curry is about before going exotic.

From the House Special Handi section of the menu – Lamb Masala (£12.95) accompanied by a Plain Naan (£1.95) became the choice for Curry-Heute.

Whilst I waited, time to consider the ongoing events on the eastern end of the Mediterranean. Two years and two days since the October 7 massacre, finally a ceasefire is in sight. Maybe the beginning of the end of this needless slaughter. Having been to what may become – Palestine – and having traversed the West Bank oft, empirically I have come to know that the majority just want to get on with their lives. Only the proscribed want eternal chaos/destruction – taking the lives of others.

Tomatoes, big slices, fresh and tasty. With the sharp Raita added, quite a treat. The Onions and Cucumber were incidental, and let’s not mention the green.

The main event arrived within fifteen minutes of ordering.

The Naan was quartered, now we know to ask for – whole Bread. Perforated, to prevent it rising, I don’t know why they do this either. Still, Bread too hot to touch, blisters forming, light and fluffy, excellent. Having had nothing to eat since yesterday, I managed three quarters.

*

*

Handi – Lamb Masala

Topped with Ginger Strips, a threat of Coriander and two large pieces of cooked-in Tomato, well presented, and hot food! The Meat appeared to be significantly larger than the customary – Bradford-small. Super-soft at times, tougher at others, one wonders if there are two pots, or maybe just The Big Pot being topped up with fresher Meat. Whatever, the Meat was not giving any Flavour other than its own. Spices had not been absorbed.

The Seasoning was decidedly low, consequently, the Flavours were subdued. No Whole Spices, no Spice a standout other than that which was steadily building the Spice Level. A standard Masala found anywhere across the nation, the Herb-rich Bradford Taste was not present. For a Curry in Bradford, this tasted – unfinished, else, the Chef at Des N Pardes had no intention of creating what makes this city famous. Lahori Cuisine I conclude, not Bradford. I didn’t ask for – Desi style, would this have made a difference?

Did I enjoy the food? Of course, it was Curry, but not why I came to Bradford. There is more on the menu to explore, so a return is likely, especially if I can find a willing partner to share the kilo.

Open daily at 10.00 for Desi Nashta, Des N Pardes becomes an attractive venue when an early start demands an early Curry.

The Bill

£14.90 Paid by bank transfer, cumbersome.

The Aftermath

The Calling Card was presented and Curry-Heute outlined.

Des N Pardes becomes the twenty-seventh Bradford Curry House to be reviewed in Curry-Heute.

Two new venues have appeared nearby. Miwan Restaurant next door to Des N Pardes has a Middle Eastern – Afghan menu. Lawi Restaurant now occupies the building where I had my first ever Bradford Curry, a Grill House, no need to go there. 

2025 Menu

 

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Graeme Cooks: Beef Bhuna + Daal

Posted on October 7, 2025 by Hector

Hector finds himself in Aberdoom,, the land where Indian Bread is charged as if made from gold-dust, c.f. Hector’s Ten Curry Commandments. Despite house prices plummeting, thanks to the Oil Industry being shackled by green politics, restaurants still charge as if they deserve a premium. However, Marg and Hector were once more treated to Graeme’s hospitality and home-cooked Curry.

A Beef Curry was announced, however, I put in a bid for Daal which has featured in these pages previously. Graeme’s Daal is consistently sound; what would turn out to be a Beef Bhuna was cooked to a recipe Graeme has been using for decades.

During the preparation, the Hector kept his nose out of the kitchen. Copious Onions were heard being chopped, it was only when all was in the pot that the – for the record photos – were captured.

Around 19.00, Marg and Hector were invited through – to dine.

Boiled Basmati would form the principal base for Hector’s plate. Poppadoms and Naan had been bought in for the occasion, the former ignored by this commentator. Both Kath and Graeme were of the opinion that the Naan had been over-watered before reheating, the half I took was as good as one can expect. Light and fluffy, no problems here.

Having taken our places, so Marg began to describe our recent Curry outings in both Athena and Roma, and in particular, the Hector’s new dress code. There was much amusement when the said – bib – was produced. Michelin Man perhaps, but all agree, this is practical. 

Daal

Daal is a Dish which the Hector usually only has in a Buffet scenario, unless someone is keen to share a Side of Daal Makhani. There’s a Dish which is overdue another appearance in Curry-Heute. Possibly more than a billion people have Daal daily, some as their staple diet as observed, first hand, in India.

What makes Graeme’s Daal a standout is the thicker consistency – properly chewy – is how he described it. Why is it runny elsewhere? – posed Graeme. To eke it out, was my conclusion.

Pitched at no more than a medium Spice Level, there was a worthy, earthy Flavour. Scooped on to the Naan, this provided a diversity to the meal. For Hector, more Seasoning could have been the only improvement.

Beef Bhuna

The dark, thick Masala is why – Bhuna – has been been applied to this creation. Graeme admitted that he may have reduced it more than planned. With no Whole Spices, Curry-Heute will not recognise this as – Desi – despite being cooked at home. Instead, as smooth Masala with no sign of the known Onion content. Blended? I didn’t ask.

Is there Coconut? – I did ask.

Apparently not, again, down to the reduction, but there was a hint of – smokiness – in there. Despite watching sweat develop on Graeme’s brow, I would describe the Spice Level as no more than – medium-plus. For once, Marg did not emit here – it’s spicy! – cry. Here the Seasoning was closer to a la Hector.

Tender Beef, and after my recent – chewing-to-infinity – experience  at Pak Tikka Shop – Grill House (Athena), a welcome change from Mutton.  Marg:

I really enjoyed the rich flavour of the sauce as well as the tender beef. It was spicy and earthy and I kept going back for more. The daal was tasty and gave moisture to the whole dish. Overall, the meal was excellent.

Three diners had stopped eating before the Hector had cleared his plate. Graeme’s appetite sated, I took more Bhuna, leaving but a few pieces of Meat. In time, the somewhat reticent ladies took care of this. The leftover Daal would live to fight another day.

The Aftermath

Marg mentioned Chai. Kath and Graeme, having been to India recently, have acquired the taste. Graeme was set to work again. Twenty minutes later, the milky tea was produced. As always, Hector passed.

Graeme has asked, more than once, why the countries, cities, Curry Houses in Curry-Heute are not alphabetical.

They are arranged – Geographically – closest to home first, then around Scotland The significant exception: Deutschland being the second, it’s a Curry-Heute thing.

And, Graeme, there is a search box at the top right on every page.

Posted in Home Cooked (by others) | 1 Comment