The – Silly Season – officially ends tomorrow, the feast of – The Epiphany.
Next time, less Myrrh – before then, Marg gets to celebrate her birthday. Wendy and Peter were invited to join us for 19.00 at Chimes of India (914-916 Sauchiehall Street, Kelvingrove, Glasgow G3 7 TF).
Marg’s choice of venue – they need the business.
First to arrive and no sign of Vini, Mein Host, the rest of the staff certainly recognised us. After the two diners in situ departed, we four had the place to ourselves.
Poppadoms, Mango Chutney and a towering pot of Spiced Onions were on the table in an instant, how it should be. Peter spotted the price of these on the menu – you have been here before.
It helps.
Hector, last to tackle the amuse bouche, the Spiced Onions stood out, well Seasoned, and a wee Coriander hit.
Drinks were ordered, a large bottle of Sparkling Water (£4.70) for Marg and Hector, a large Red Wine (£8.95) for Peter. Wendy ordered Irn Bru (£2.95) to start, later a glass of Mango Lassi (£3.80).
Hector was sticking to the Curry that triggered so many return visits – Desi Lamb on-the-bone (£12.95) with the favoured Mushrooms (Rice) (£3.90). And yes, I have tried most of the items on the Main Course (Lamb) menu, as well as other Vegetable-based delights and even the Fish, where Marg was headed this evening. Masala Fish Curry (£15.95) would also be accompanied by Mushrooms. Having showed Marg a photo of the Fish Curry, she accepted that a Chapatti (£1.75) might not be appropriate, too Soupy. No – dipping fest – then.
Peter followed Hector’s lead, Desi Lamb, also on-the-bone. To accompany, Nan Bread (£3.50). Wendy sought a Sweet & Sour variant, Chicken Tikka Chasni (£11.95) was the simple option. She did consider South Indian Chilli Garlic (Lamb) (£12.95), bus was concerned about the declared – Hot and spicy – in the description. The waitress said it could be dumbed down, but at the risk of losing the intended Flavours. A Chicken Curry it would be, at least Chicken Tikka Chasni is a new addition to the coverage of the menu at Chimes of India.
With Marg promising some of her Mushroom Rice, not mine, Wendy mooted a Side of Daal Makhani (£6.95). Once more, I was able to show a photo of this as experienced here previously. Sorted.
As we were here – to dine – Marg proposed we all share Mixed Pakora (£10.50). With three pieces in each of four styles of Pakora, the waitress suggested an upgrade to four. Not necessary, some had already dismissed the ones not wanted. Consequently Peter was facing lots of Chicken.
To conclude the Order, I asked for – extra Desi.
The complimentary Poppadoms etc. taken care of, the Mixed Pakora duly arrived. The ladies took care of the Salad elements and purloined most of the Haggis, one component the Hector had dismissed. If Hector desires Haggis Pakora, then a single Haggis from any Fish & Chip shop is surely comparable?
One piece of Vegetable Pakora, double fried, OK, and two pieces of Fish Pakora was my allocation. Fresh Fish Pakora cannot be beaten. That this Fish was Haddock was ever so clear, distinctive, tasty. But two pieces only, maybe time to cross the river for a plateful.
Peter – The Fish Pakora incredibly fresh, tender. The Haggis, excellent flavour. The Chicken was just – Chicken.
Wendy – The Haggis Pakora was excellent, not too much batter, lots of Haggis. Vegetable Pakora good too. I Particularly liked the mango dip.
Marg – a large plate with Mixed Pakora arrived after the complimentary Poppadoms. Thoroughly enjoyed the rich Haggis and Vegetable pieces. The Fish and Chicken was shared out amongst the others.
Hector – Who actually ever wants Chicken Pakora?
There was a sufficient gap between Starters and Mains. Hot plates were presented, the joy of being in an actual restaurant.
The Mushrooms in the Rice were outstanding. Presumably cooked separately in whatever, before adding to the equally tasty Pilau, a great combination. A decent plateful, Hector was still not for sharing.
The Bread at Chimes of India has yet to impress this commentator. The Nan, served in quarters, why, was thin, unrisen, but at least showed signs of blistering.
Contrary to what I think makes the perfect Naan, Peter had other ideas:
The best Naan I’ve had (in a while). Not too thick and doughy.
Ah well.
Daal Makhani
Dark, thick, earthy, with menacing Lentils to the fore – is how I expect a Daal Makhani to appear. For Hector, this was too light and creamy, too Soupy. For the person who ordered it, seemingly acceptable.
Chicken Tikka Chasni
The resemblance to the Daal Makhani was observed by all, another Creamy, Soupy creation. There did not appear to be much Chicken relative to the quantity of Masala. Wendy was satisfied with some of Marg’s Rice and a piece of the Naan. Maybe this Curry called for a huge, puffy Naan for a dipping fest?
Wendy – It was ideal for me. Creamy with a sweet and sour kick. I coupled this with the Daal which was great. Both very filling.
The Lassi was far too rich for me, a miniature would have suited.
Marg quickly took care of the leftover Lassi.
Desi Lamb on-the-bone
Extra Desi – said the waitress as she presented my Curry, not Peter’s. The difference was even more whole Green Chillies. Hence, the Spice Level of the Curry was self administered. I left one Chilli.
The Seasoning was low, another reminder of how much I enjoyed my Methi Gosht at Priya (Ayr) on New Year’s Day.
Sucky Bones were to the fore, the Meat falling off. There was no need to count, the plentiful Lamb was self evident. The Meat to Masala ratio was therefore commendable.
The Masala was speckled with Herb, in time a piece of Star Anise was revealed, Desi confirmed.
As the pile of bones accrued, so the enjoyment of the Sucky Bones was appreciated. The Meatiness too from the Lamb. An array of Textures from chewy through Tender to Super-soft, possibly due to topping up the Lamb Pot. Enjoyable, but the lack of Seasoning was limiting full enjoyment.
On adding a Soupçon of Daal Makhani, there was no great extra burst of Flavours.
The Spiced Onion was the most potent thing I had this evening, maybe it should have been avoided. Had the Spiced Onion already stymied the taste-buds?
Peter – Desi Lamb tender, excellent flavours without being too spicy.
Malbec, tasty.
*
Masala Fish Curry
The Masala could have been identical to that served with the Desi Lamb. There was visibly abundant Fish in the portion, especially compared to many a venue visited. Whether this justified the extra £3.00 charge for Fish remains debatable. Fish Curry in Mainland Europe is typically cheaper than Lamb, nowhere in the UK is far from the sea. Marg had much to say:
A large plate with my Masala Fish Curry and a good-size of Mushroom Rice completed my dinner. The rice added good textures to my thin masala sauce. The fish pieces were numerous and tasty, cooked in the onion and tomato gravy with herbs and spices.
A very pleasant dish, full of flavour. Added the creamy Daal for a different taste.
Ordered Masala Chai to round off a lovely meal. A lovely atmosphere with a very attentive waitress.
Em, we had the place to ourselves…
There was but a scrap of Naan left on the table at the conclusion of the meal. Marg had her Chai. In the otherwise empty restaurant we were under no pressure to depart.
The Bill
£114.90 … of which over £30.00 was for Drinks. Still, good value for the Curry etc.
The Aftermath
Our pleasure was expressed as we departed.
Back out into the freezing night. As for one chap, briefly resident in the East End, sadly, those in charge have had their own epiphany, and have well and truly left him out in the cold. Meanwhile, today’s breaking news, The Magus has returned. Perhaps this – Silly Season – is continuing after all.
A second visit to 
The serving chap confirmed that I would be sitting in, Mushroom Rice (£4.00) was duly added to the Order. In time a glass of water became part of the equation. 
I’ll put on the heater – was the added welcome as I took my seat. When the door opens, there is no escape from the cold blast. One is here for the food, not the ambiance. 
Topped with two Ginger Strips, n
The Masala, if there was one in there, was the alternative approach to presenting this Curry. The opposite of what I had enjoyed at
The Seasoning today seemed desperately low, at least the Spice built towards something that was decidedly Curry and therefore beyond 
After the success of 
With a table booked for 19.00, the three travellers arrived minutes before. Dr. Henry arrived wearing his legendary hat, the first it has been seen for a while, and a reflection of just how 
With my back to the kitchen window, I had a different perspective from last time. An Indian family occupied a large table between 
I made a point of noting the Spicy Curry options on the menu. 
A few more diners arrived, the tables nearer the door where we sat last year were all that remained. A bit draughtier there, but hey-ho, there was plenty of heat to share at Priya.
Tasty Pilau, and the sliced fresh Mushrooms impressed, 
A bit thin perhaps, so on the crispy side, not fluffy, but the burnt blisters were there. 
Not the largest of karahi, but as with the Rice bowl, deceptive. I note the menu has dropped the suggestion of ordering three main courses between two diners. Nine pieces of Meat, one of which would be halved, sufficient, and reflected in the price. Furthermore, on the Takeaway menu (below), Methi Gosht et al are charged at £13.95, a larger portion then?
This Masala was exactly how the Hector seeks his Methi Gosht. The menu makes it clear, a Tomato base, so not the mash of Herbs and – where’s the actual Masala – that some venues present. 
Rara Gosht
Again consistency was evident. This Curry resembled a deluxe Keema, served properly, with a Minimal Oil residue. Specks of a Herb, then pieces of Onion protruded from the thick combination of Meat and Masala. Another rich Curry.
Marg: A dish of very tender meat with minced lamb which was full of flavour and very rich in taste. There was onion and coriander throughout the meal and a crispy coriander Naan complemented the meal. I added some Mushroom Rice to give the dish more texture. I did leave some of the extra oil in the karahi. Overall, a very enjoyable experience.
Yellow, Creamy, Soupy, and topped with Coconut, a Curry for those who like th
Lamb Saag Madras
The seemingly huge dried Red Chilli on top of the Curry was the distinguishing feature between this Curry and the Methi Gosht. Whether there was purely Spinach here, or a blend of Herbs a la 
Some of us thought the meal was over, Marg had other ideas. Indian Tea (£2.95) was duly ordered, and thankfully delivered timeously. Not that we were in a rush to go next door. 
One could tell which one Dr. Henry’s Korma came from, as for the rest of us, hopefully from the smaller pots to the right. The Big Pot on the left looked fierce. Such is Restaurant Curry, the alternative to the ready Curry on display in trays in Hector’s favoured Curry Cafes. 
Nav was already at the door as we departed. A photo felt obligatory. Marg managed not to ask him why the weans had been given Maltesers and she hadn’t. 
If this is not the final 
On the train in towards Partick, yes a train, operating, unlike for the good people of Helensburgh who are being kept prisoner this week, I showed 
The presumed younger brother of Simrat departed with a substantial delivery. Others came in to collect. One chap ordered then stood outside, such that our dining experience would not be disturbed by his close presence indoors. Here we are, mid winter, and the age of thoughtfulness maintains. This is Glasgow. 
Lamb Karahi
I made sure at the point of ordering that the first criterion in the 
Eight pieces of Meat were arranged over the Mushroom Rice. Each would be halved, no knife required. I couldn’t help but make a comparison with the portion served along the road on Saturday at 
Decidedly Soupy in comparison to the Karahi, I was surprised that Marg did not take more Rice. For Hector, this Curry needed Rice, for others, a Dipping Fest. 
Marg – The Lamb dish had a fairly thin sauce but it was full of flavour and left the lips tingling. A good kick of ginger and with some mushroom rice from Hector I was able to mop up all the juice. 
It comes as two – was the explanation when Hector found himself staring at the smallest Dessert bowl ever. A Soupçon, a sufficient Soupçon. So much for leaving with Clove still on the palate. 
Curry Fi (450 Dumbarton Road, Glasgow G11 6SE), the latest addition to the 
It was 14.30 when I entered Curry Fi. The young waitress greeted, even offered in situ, however, a small table mid room was accepted. The A3 laminated menu was already on the table. 
Lamb served on-the-bone, no mention of Coconut, could this be the almost fabled – Lamb Desi Qorma? 
For those who might choose Bread, a Plain Naan (£2.50) is the same price as a Tandoori Roti, strange. However, the Garlic & Coriander Naan, at £2.99, suddenly looked to be good value. But then sizes/style/quality are unknown. 
I settled down for the wait. I never did see the Chef, but somebody was clearly busy in the kitchen. I took in the décor. Another Glasgow muriel (sic), this one had 
The choice of music amused. Sixties schmalz, sorry, classics. All covers, no original artists, so Dean and Frank were having the day off? 
Behold, a solitary Coriander Leaf, a swirl of something Creamy, and a piece of Meat breaking the surface of this definitely Soupy Curry. A Soupy Curry is what was expected on my last outing – 
A Peppery blended Masala, no sign of Citrus, so not the Desi Qorma I had hoped for. Once again, appraise what actually sits before me. A decent Kick, the Seasoning seemed to be lacking initially, this was reconsidered as progress was made. A well Seasoned Curry. 
A Peppery, Creamy Curry, I know a lady who would love this. It’s a pity Marg tends to join me for Curry on a Monday when Curry Fi is closed. 
Curry Fi, a Mainstream Curry House, in the 
Karahi Gosht may well be the Curry which features most in these pages, however, Lamb Desi Qorma conveys the greatest satisfaction. With the demise of 
Meanwhile, Jazzy had complimentary Poppadoms and Spiced Onions on the table in a flash. Marg would ask for Mango, which was soon presented.
Soft drinks (£2.95) for everyone, five bottles of Sparkling Water (350ml) and one Irn Bru. With the choice of two available, I could still hear – 
For accompaniments, the 
Served in quarters, Marg worked out that if she took her declared one slice, that left three for everyone else. So when she took a second piece, it was the Hector who lost out. What is this sharing lark anyway? 
Nephew got into the act and took the group photo.
Sitting opposite Dr. Stan, we looked at the presentation of the karahi, starting at our end of the table.
What a lot of Lamb, my count reached fifteen substantial pieces of Meat. Dr. Stan’s bone debris pile rapidly built up, the Hector definitely had more Meat than seen across the table. Marg would offload some Meat in my direction then Stewart’s, way too big a portion for her to manage. 
The Tenderest of Meat, leg of Lamb, suggested by the bones. A subtle Creaminess emerged, but not the hoped for – Citrus – associated with the Yoghurt in a Desi Qorma. 
With Marg still up north, an opperchancity to have the second frozen Curry from 
Lamb Bhuna, cooked from frozen, I found myself asking why. Last time, for the 
Once again, the detail given for the ingredients astonishes. No secrets here. 60% solids, half of which is Lamb. 105g of Meat, a – portion for one – not in Hector’s House. 
Six decent sized pieces of Meat, without the Plantain there simply would not have ben enough – lumps – to make a meal. 
Today, Hector considered a visit to Paisley, just to savour the any 
Bateera? – was in effect, my response to his salutation. 
I took the booth nearest the counter, others were occupied. As always, there was a steady stream of Takeaway customers during my visit. I was about to begin 
The lady brought everything on a tray, jug of water, and a colourful Salad too. The only cutlery was the spoon in the Curry, so fingers for the Salad then. No Raita. 
I ask for a small Naan, it never comes. Served round, whole, risen, puffy, with blisters forming, and importantly, made from a white flour, there was nothing here not to like. Apart from the inevitable wastage. Compare this with the poor offering at 
The Shorva was hot, I was already hoping it would retain its heat whilst I fiddled with the footery bones. It’s Quail, it’s how it is. Fun, finger food. 
I had three napkins, by this time, all three were saturated with finger wipings. I should make it to the end. The second wishbone was carefully placed beside the other. Why is the Hector so whimsical today? If one embarks on eating Quail, one needs a sense of humour. 
I took myself for a short walk. The fingers needed attention. I 
There was a family lunch at a so-called Bistro outside Banchory. It’s just as well 
For Hector, 
Five further diners, none of whom had been to 
This evening, there was our group of eight and a seemingly series of birthday celebrations in a large adjacent group. Balloons aplenty. 
It was on re-reading 
James, whose previous choices in 
The Naans, or what was left of them by the time I got around the table, could well have improved, a bit. Peely-wally, and needlessly quartered, they were at least risen, puffy, and showing signs of blistering. Interestingly, two of the company would go on to liken the Naan to Pizza. For those with a sweet tooth, the interior of the Peshwari Naan may excite. 
No 
Coriander, then Red Onion Rings, and more Masala, is how this Curry differentiated itself from the Karahi. Again, the Masala was on the minimal side, no Soupy Curry here. And with both of these diners and their choices appearing for the first time in 
Back to the tried and tested, and served on a plate, not a handi. Topped with a threat of Coriander, Ginger Strips and a wedge of Lemon, the Lamb Shank was swimming in a sea of Shorva. By design, this Curry should be served thus. Graeme skilfully detached the super-soft Meat from its bone. A lot of eating here, and the higher price is justified.
Graeme R – Excellent tasty nihari. Just the right amount of ginger and spice, lamb was very succulent.
The Chicken version of this Curry has appeared before, but in the coverage of the 
James – The food at
The Star of the Show: South Indian Garlic Chilli Lamb.
Back in the land of the sensible, a proper Desi Lamb Curry. Topped with more stems than leaves of Coriander, this Curry was the driest served this evening. There was just enough Masala to match the Mushroom Rice. 
Not the greatest of starts, the first mouthful contained a whole Black Cardamom. Whole Spice, at least the – Desi – box was ticked already. 
With the final spoonful of Masala introduced to the rapidly disappearing Curry, I wondered where this appetite had suddenly come from. I have been putting off another Big Meat Curry for some ten days. The abstinence worked wonders. 
This Punjabi Goshat was served on a plate, and had way more – Shorva-esque Masala than that served earlier. Study the periphery, not the same Curry as appears above, however, I believe Euan’s portion could well have been larger.
Euan – On the recommendation of Hector I decided to go for the Lamb Punjabi Goshat. This was a first for ordering a dish on the bone, but worth the wait despite a slight delay. The meat was cooked beautifully in a rich and robust sauce which complemented the perfectly cooked generous portion of Pilau rice. I will definitely consider the wise recommendations of Hector for further meal choices.
Having found the exit, eight strode up towards Union Street. Did Ryno buy Hector a Bier? Aye right. 
Lord Clive and Lady Maggie of 
The 
The thought of facing a plate of Meat remained daunting. Then there was last Thursday’s near overdose of Spinach at Kabana (Manchester) which somehow appeared not to have sated the appetite. In conversation with Dr. Stan, I had declared my intention to have Kofta Palak (£12.95), Nan Bread (£3.25) to accompany. 
The waitress took the Order. Dr. Stan discovered that his Desi Qorma would be served on-the-bone regardless of his preference. Maggie pitched a – medium – Spice Level, Hector – medium plus, whilst Clive opted for – Spicy. 
Once again, a piece of Pakora came Hector’s way, for review purposes. Despite the likelihood of having been double fried, the Pakora tasted fresh. 
Four Meatballs were smothered by the Spinach-rich Masala. The Meatballs themselves were lacking both Seasoning and Spice. 
The smaller karahi for the 
Marg
Daal – said the waiter as he placed the karahi on the table. I had to assure Maggie that Daal/Dhansak is the same thing. How this offering was allowed to leave the kitchen baffles this observer. Swimming in Oil, the excess should surely have been dabbed off. Large Lentils, I think we both expected more of a – mash. 
Once Maggie got underway, I had to ask about the quantity of Meat in her Curry. I could see none. Maggie assured me there had been plenty, she had eaten it. 
Maggie: Large portion, the first thing I noticed was the ghee. Too much for me, needed a good stir as all the spice was in the ghee. Large pieces of lamb no gristle. Mushroom rice large portion enough to share. Not as good as 
The peripheral Oil was a bit more than required. Again, once mixed in, fine. I have never dared to have a Keema Naan with Keema, maybe I should try it. Clive:
As has been written oft in these pages, the Curry that made Hector resident at 