Lord Clive and Lady Maggie of Crawley were last at The Village “Curry House” (119 West St., Tradeston, Glasgow G5 8BA) for the Ramadan Buffet. Dr. Stan would join us for the 14.30 rendezvous.
At first, the waitress offered us one of the booth style tables mid-room. Clearly, five of us would not fit on this. Instead, I pointed to the area of seating under the balcony. Never having sat here previously, this was a new perspective. Seasonal decorations confirmed that the nadir of sunlight looms. Marg loves this time of year, the Hector, well, one plays along.
The Lahori Lunch Menu (£8.95) was provided, although this suited Marg, I asked for the main menu, some serious Curry eating beckoned.
Maggie quickly spotted the kilo, Tawa Kirahi (£49.95), that’s even dearer than London prices, ouch, and no thanks. Yesterday at Staggs (Musselburgh) whilst celebrating Clive’s Big birthday, Jim declared that we are overdue going out for the kilo of Karahi Gosht, we won’t be having it here.
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 Village is the only Glasgow Curry House known to Curry-Heute where this wondrous creation is available seven days a week. I fully expected Dr. Stan to follow suit, however, so rare are his visits here, he was not for missing out on The Village classic – Lamb Desi Qorma (£14.95) accompanied by Veggie Rice (£3.95). Wot, no Mushrooms?
I had promised Clive his favoured Keema Naan (£4.95). Perhaps thereafter, the choice of Curry would be incidental. What does a man have with a Keema Naan? Keema Mutter (£12.50)! Can a man have too much Mince?
Maggie was all over the menu. In her own time she found Dhansak Gosht (£13.95) and announced Mushroom Rice (£3.95), to share. Such is the modest portion of Rice at The Village, the Hector wouldn’t be sharing a portion of Rice with anyone.
From the Lahori Lunch Menu, Marg chose Vegetable Pakora, then Lamb Curry with the two Chapatti option. She only ever eats one. A glass of Mango Lassi (£3.50) was her indulgence for the day.
Not to be outdone, Maggie announced a Starter – Vegetable Pakora (£4.95). Unlike two days ago at Curry Pot, Dr. Stan was not tempted to follow her lead. Maggie ordering a Starter usually leads to half of her main course being abandoned.
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.
The Hector has learned not to ask for – Spicy – at The Village. Depending on which Chef is on duty, Spicy can end in tears. Clive would manage whatever came his way.
Jugs of tap water was the only tipple, well, apart from the Mango Lassi which appeared to be good value. Who drinks with a straw?
Vegetable Pakora
Today was the first time I have seen the Lunch Menu and full portion side by side. Three pieces versus five, and the latter had the extra Dip.
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.
There was an instant blast of Spice, the Seasoning impressed also. Decent Pakora. The main participants had their say.
Marg – Crispy on the outside, potato, vegetables & spice on the inside. Enjoyed the red & sweet sauce to dip the Pakora into. A very small salad accompanied the dish.
Maggie – odd number 7 pieces. They were tasty and large.
I counted – five.
There was an appropriate wait before the mains were presented.
As expected, Marg only had one of her Chapattis, and Hector just over half of the Plain Naan. Served in quarters, I forgot to ask for it to be served whole. This was as poor a Naan as I have encountered for some time. Thin, the merest hint of burnt blisters forming, unrisen and a hint of Wholemeal Flour as with the Chapatti, totally uninteresting.
The Keema Naan was similarly served in bits. I always look for individual grains of Mince, here was the lesser Paste/Donner-like sheet spread across the interior. It was duly devoured, so Clive had no issues.
Dr. Stan, sitting at the far end of the table, did not disclose what Vegetables were mixed through his Veggie Rice. Other than a piece of something green, the photo reveals zilch. The Mushroom Rice was as Hector usually orders when having a – Curry – at The Village. Curry Pot (Partick) has set the standard for this accompaniment, as was confirmed by four of us two days ago.
Kofta Palak
Four Meatballs were smothered by the Spinach-rich Masala. The Meatballs themselves were lacking both Seasoning and Spice.
A bit peely-wally, I had to wonder what had happened here. The Seasoning in the Masala was a tad below the Hector idyll. Still, there was a good blast with the Spice building towards – medium-plus – as asked for.
In my mind throughout was the same Dish as served at Karachi (Bradford). I’m sure The Village has matched this level of satisfaction for a Kofta Palak previously, not today.
Lamb Curry
The smaller karahi for the Lunchtime Menu, this quantity definitely suits Marg. I didn’t have to sample this to know that this wold be a fine example of The Village Curry.
Marg: A smaller dish, with a thick rich red sauce full of spice and flavour. Large pieces of tender lamb cut easily and I used the Chapatti to pick up these smaller pieces. A very satisfying meal with the Mango Lassi a perfect change.
*
*
*
Dhansak Gosht
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.
To deal with the Oil, I advised Maggie to stir it into the Lentils, there was an appreciation that here lay the Flavour. In the end, half a karahi of Daal was abandoned.
*
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 Curry Pot.
*
*
Keema Mutter
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:
I asked for it spicy, it was. The spice level, same as Curry Pot, hot, not too hot.
Texture not oily. And as for the Naan – generous Keema, seems in there.
Lamb Desi Qorma
As has been written oft in these pages, the Curry that made Hector resident at The Village in the pre Curry-Heute days. It’s all about the Masala, viscous, The Village Curry Taste at its finest. To go to The Village and not have this Curry takes self discipline. Dr. Stan:
It was really good, well spiced, tender meat, I’ve forgotten how it was, the Desi Korma.
Quite a mixed bag, varied quality, it’s all down to which Chef is on duty. There is always great Curry to be had at The Village, today, some of us had it.
The Bill
£87.40 Five diners, all well fed, great value.
The Aftermath
Mr. Baig, Mein Host, had acknowledged us in passing. Our departure was low key. After a week on the road, today was the last party. When will Hector sit down and face the now seemingly – daunting task – of facing up to a Lamb Curry?
Lord Clive and Lady Maggie of 
The Hector was still not in the mood for Lamb and so, wait for it, went for a Vegetarian option – Mixed Vegetable Curry (£7.95). Maggie took my advice and chose Lamb Curry with Ginger (£9.50), the Curry which made me take note earlier this year. Clive was manipulated into having Lamb Karahi (£9.50), the only Lamb Curry at this venue not reviewed to date on 
Having taken the Order, Simrat brought out some Poppadoms and Spiced Onions – to keep you going. This is how it should be.
Six good-sized pieces in each, with the usual Chilli Dip, and a token Salad. A decent presentation, and proper plates with metal cutlery, never to be taken for granted, sadly. 
I sat and watched my fellow diners devour their Starters. 
The Mushroom Rice here, well, come and try it. Enough to cover a plate, tasty Rice, and Mushrooms that are always fresh. 
Ginger Strips, a threat of Coriander and chopped Syboes topped the handi 
On arranging the Vegetables on top of my plate already filled with Vegetables, Carrot now stood out. Just how much Carrot was there? Green Beans and Peas were uncovered, the latter not listed on the 
Mother 
The Soupiest of the Curry served today, Rice definitely required, however, there are those who enjoy dipping their Bread. I am overdue having this once again. Maggie was positive about her choice from the start:
Portion size was spot on for one. And for those that like a bit more, a Naan Bread or Starter provides a top up. 
The appearance was decidedly more appealing than that served in the surprisingly enjoyable Spinach + Potatoes had by Hector at 
Usual good curry, very rich in spinach. Not too hot hot, could have been hotter for me. 
Topped with Ginger Strips and Coriander, the large pieces of Meat protruded from the decidedly Minimal Masala. So far so good. The Masala appeared to be Tomato-based. I made a point of securing a further photo once Clive had decanted.
Yes, a couple of pieces of 
Excellent, spice level was spot on between hot and not too hot. Lamb was cooked perfectly, very tender without being cooked to death. The right texture, not soupy. To many 
I promised to return. But before then, en route today, I spotted Curry Fi on the other side of the railway b
With – The Company – moving north-westwards to Preston, there was a mandatory change of train in Manchester. Unlike 
A mass of Pollock, in a Spicy Batter, was accompanied by Spiced Onions, a slice of Lemon and a humble Salad topped with Raita. The Fried Fish was clearly the focal point, but little did I know how much the other items on the plate would add to the overall enjoyment. 
A new addition to the coverage of 
The Spinach was thick, stringy, surprisingly, there was quite a bit of Spice here, which kept building. The Seasoning was right on the button. The Potatoes, soft and fluffy, were a delight, their natural Flavour still coming across. Together, quite a contrast of Textures. 
A chat with Rizwan, I remarked on the wonder that was the liquid with the Onions. 
On Monday night at Rutland Arms, the barman asked:
He was able to tell me that it was four years since my last visit to Sheffield. Then, we had spoken at length about all things Curry, but 
As I had already been to 
Today, no more Lamb, I’ve had enough – 
Let’s have some different – Nasi Goreng (£13.00), a dish from beyond the Indian Subcontinent, and nothing to do with the chap who lost half the Luftwaffe, in matter of weeks, over southern England and the Channel. 
Sheffield Plate is one of two eateries in the city centre, this venue being smaller than nearby Cambridge Street Collective. Here the majority of stalls sell Asian Fayre of varying styles. Nothing Lahori/Punjabi.
Wooden cutlery, again, 
The fried egg on top ma
It was a long day, songs shall be sung about the wait for 
Despite ever eschewing Chicken Curry, Hector is partial to a KFC, or better still – Nando’s. Hang on, the last board, loadsa Chapli. 
A token Salad, I had asked for the Tomatoes, the greenery was in the tray before I could stop it. Chilli Sauce and two large Chillies, just in case. 
The crunchy batter and the 
Abaseen Din
A vast place, empty, there was only one chap ordering Takeaway. Expecting only the usual late night Fayre, on spotting what was definitely – Desi Curry on the menu, I had to ask.
A few days in Sheffield, Hector has the opperchancity to go exploring new venues. 
We are three, where would you like us? – I asked the young chap front of house, Mein Host. He didn’t move the two small tables together, but sat us adjacent to young chaps who were finishing an impressive looking Nehari (£12.49) and a less appetising Lahori Channa (£5.99). 
The chaps reached their limit, the Chana abandoned, they gave us the Nehari and paid for a fresh Naan – for us. 
The Plain Rice was a Euro portion, way more than any single person could manage. Definitely – for sharing. Neither Martin or I required Rice.
Served on-the-bone this was already way better than was anticipated. The Meat count was into double figures, and even allowing for the bones, plenty of eating here, so good value. Tomato-based, with peripheral Oil, the Masala was most inviting. The appearance therefore said – Karahi – rather than a straightforward – Curry.
The Spice Level was – medium plus, so well judged. With no Chillies added, that is where it would remain. The Seasoning was sufficient to bring out the Flavours. The Oil/Ghee also played its part here, quite a distinctive overall Flavour. Super-soft Meat, mostly eaten with the fingers, the wooden fork was therefore used as a shovel to force the Masala on to the Naan. No Whole Spices were encountered, yet this creation was certainly – Desi. 
Martin offered the following:
We agreed that the Shorva served with the Nehari had way more Flavour and would have been the better choice.
Nobody expected this. John failed to recognise this as – Curry. The excess of Oil/Ghee was simply unacceptable. Just as well John had ordered Rice, this would have been a heart attack on a plate otherwise. Topped with sliced Green Chillies, the Meat was smothered with the most minimal of Masala. OK, Chicken is pale, but the lack of colour here puzzled. Namkeen! Was this in fact a Namkeen Karahi, cooked with Salt & Pepper? John had never encountered Namkeen previously. No Soupçon for Hector, so this cannot be verified. Why had the menu not given more information. Why was Mein Host not able to advise? 
As with Martin, John was less than satisfied with his experience at Naan Heaven:
With my fellow diners waiting outside, I gave the Calling Card and introduced 
Your journey has been updated – which is Avanti-speak for – your 10.38 train is cancelled, your seat reservation is no more, take either an earlier or later train, we don’t give a … it rained overnight, nobody designed a railway to cope with that.
It was 12.20 when Hector entered 
Having parked my luggage out of the way, I squeezed myself on to the table nearest the door. Dra
The foliage had already been added at the counter, so no naked photo today. Abundant Coriander, diced Ginger and sliced Green Chillies topped a mass of Meat, some on-the-bone. Beneath, a portion of Rice, which on a good day I could manage. Today was very much a rushed job, the stress of actually getting here had diminished the appetite somewhat. Get the excuses in early. 
As I had approached 
Hot food on a cold afternoon, winter has definitely arrived in Glasgow. Arriving at 
With everything hotter than everything else, much care at the start. The peripheral Oil 
Having over-indulged with Bread, I took stock of what remained. Six pieces of Meat, almost a portion at other venues. I could manage this, just, slowly, lots of deliberate chewing. It was only towards the end I spotted the Ginger Strips cooked in. The Flavours just kept coming. 
Aware of the fact that I had not been to 
What to have, I surveyed the ready fayre. Vegetables were foremost in my mind, so no Aloo Gosht (£7.50). Aloo Gajar Mutter (£5.00) I have enjoyed here oft, but today it would be Aloo Gobi (£6.00), 
The Salad components could have been presented on the plates with the Samosa and Chapli, instead we were treated to the full Bunte Salad, 
Two, halved, a meal in their own right. One, felt not enough, I knew Marg would take a half, the perfect accompaniment therefore. Chapli Kebap, the ultimate Spicy Chicken Burger. Who needs a Burger chain when these exist? Full on Seasoning and Spice, Cumin to the fore, and when dipped in the Chilli Sauce, a total delight. Why was food like this not on offer at the – Refectory – when at university? Why did I not think of wandering down Gibson Street, then in its heyday, and discover such – snacks? 
The solitary Samosa did look kind of lonely sitting alone on the plate. Quite a crust, but the focal point looked to be well stuffed. Marg created quite a plateful:
A visit to 
I knew the Chapatti would come in handy. Served whole and of the Wholemeal variety, I ate way more of this Bread than I originally envisaged. The subconscious – order a Chapatti – had proved to be the correct move.
More Cauliflower than Potato, this was as Dry a Curry as one can envisage. Yet, there was still a sufficient level of moistness coming from the Vegetables to make the combination with the Chapatti work. Again, Cauliflower appeared to dominate in the Masala Mash, such as it was. Not a single trace of Oil. 
As with the Fisch at 
As I approached the counter to pay, I asked Shkoor:
A day in 
Fisch Chettinad, not on the 
Ginger Strips and a modest sprinkling of Coriander topped the Masala whose appearance was heading towards an authentic Shorva. This was not a Mainstream blended Masala.
Two marvellously large pieces of Pollock, plus a third smaller piece, 
A sharp sense of Spice hit the palate. There had been no discussion of Spice Level, extra Chillies were clearly sat before me. If this was the starting point, where did Chef think I was going to end up? The Hector has had his 
The Onions added crunch, an alternative Texture. The Lemon, added Citrus, which, for me, always works in a Curry. As I broke it down into smaller and smaller pieces, approaching – flakes – I marvelled at the Fish. The Texture was spot on. A bit of chewing, certainly not – rubbery. Why so white? Does this mean Fish Curry is comparable to Chicken Curry in terms of a lack of permeability? No way, not if one has had Chef Pintu’s Fisch Chettinad, and the Hector has had plenty. 
The Masala, I was coming to terms with. Far from excessive, I found myself pouring on the remainder. No Clove or Cinnamon was evident here. Then I found a Green Cardamom – Desi, man! Today, the definite – fishiness – was complementing the Earthy Flavours from the Masala. The Seasoning was all in the latter which maybe was doing the heavy lifting. 
Having already drawn a line on the plate for what I thought I might manage, once the Fish and Masala was gone, that was it, the end.