Not only is it the day of Eid Mubarak, today is cause for other celebration. The Curry at Handi by Darbar (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ) marks the 1200th review of Curry in Scotland on this extensive Blog. Oops, I initially saw this as 2000! Maybe Specsavers is calling. England #500 is certainly on the horizon.
More than just a Glasgow Curry Blog – has been the tagline since post #1. Glasgow does make up the majority of the 1200 Scottish reviews, but then there’s over a thousand for the – rest of the World.
With some of The Company away on a trip, why all this travelling (?), there was a later start for – The Monday Club. This enabled Hector to visit Handi By Darbar for the now 15.00 opening. Moiz, Mein Host, assured me that he would be there already for a big order, we could come earlier. It was 14.30 when Marg and Hector ignored the shutters and took the preferred street level table. Moiz and four other staff were on duty. Hector was here for the Lamb Handi Korma, but what size of portion? Marg was not committing herself until she had studied the menu. Her preferred Keema ain’t there. Marg would follow Hector’s lead. A kilo (£32.00) it was, the plan, to take some home for later in the week. Rice is the preferred accompaniment for this Shahi Curry. With Marg hopefully willing to share, there was the opperchancity to have Veg Biryani (£7.95). Curry and an Interesting Vegetable, a special meal. Marg still wanted a Chapatti (£1.50).
Two bottles of Sparking Water (£1.50) completed the Order, for the moment.
Glasses are provided on request.
The shutters were still down as we sat in the reorganised – downstairs – seating area. With three of the four tables set up with cutlery, one wonders why the #1 table was not. The waiter came back to advise that they were out of Chapatti dough, would a Naan suffice? An upgrade.
A chap came in for Takeaway, followed soon after by the lady who was here to collect – The Big Job.
Moiz brought our food to the table. We never miss a photo opperchancity.
The Naan was almost whole. Puffy around the edges, risen, this was surely way better than a Roti?
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Veg Biryani
The Rice was piled high above the rim of the handi. Having taken a plateful, there wasn’t much of a dent in the volume. Marg took a modest helping. Remember, the handi has a false bottom, but still, a decent amount would go home.
Cauliflower, Broccoli, Onions, Peas and Carrots were the Interesting Vegetables, no Potato. Marg was intrigued to find Plum stones, often a feature of a Biryani. Additionally, Black Peppercorns and Tomato were revealed as we ate. No – Curry Sauce – accompanied as was a feature of many a Glasgow Biryani back in the day. We have been educated, but some still expect it.
Moist in its own right, the Rice was Flavoursome, the Carrots al dente. Had I ordered this as a stand-alone Dish, I would still have been looking for Masala on the side.
Lamb Korma Handi
A Desi Korma, Hector’s favourite – Curry – differentiating from – Karahi. Topped with Coriander and slices of Bullet Chillies, it looked the part, but there was more Oil than I would have preferred. Still, one needs Oil. There was sufficient Masala to shroud the Meat served on-the-bone as all Lamb Curry is served at Handi By Darbar.
I took a plateful, Marg was less ambitious. Something approaching a decent portion should be left over.
Having put Spice on the palate when sampling the Biryani, the Desi Korma instantly gave so much more. Powerful, but not OTT.
It’s lovely – was Marg’s opening remark.
When last given the chance of having this Curry at Punjabi Zaiqa (Berlin) last year, Marg took the easier Fish Curry option. Lamb on-the-bone, there’s always a minor protest. Today, no escape.
The Seasoning was a la Hector, Moiz is learning. The Spice was moderate at the start and would build. The extra Chillies were there as and when required.
The super-soft Lamb was close to the edge, maybe some pieces too near pulp. No dental damage today, but with Bones, Cinnamon Bark, and plum stones in the mix, best to take care. #DavidC, if he’s reading this.
As we had both carefully removed the Meat and Masala from the karahi, quite an Oil slick had formed at the base. Good for dipping, but Hector was concentrating on the Biryani, not the Bread.
The Flavours were suitably intense, Clove to begin with, and in time, the – Citrus – would emerge. From the Yoghurt, I have been told. We ate enough, we had left sufficient to make Takeaway worthwhile. Such a satisfying Curry, and to the best of my knowledge, only served in two venues in Glasgow, and both on the same street.
Enter Sir Howard sporting his – Master of Reality – t-shirt.
I had announced my plan to be here for 15.00, Howard decided to make a surprise appearance. Marg and Hector were well underway. Sharing what we had was a possibility, but that would have thwarted Hector’s plan for the day. Howard also planned to take food back to Helensburgh. Two portions of Lamb Handi Korma (£12.00) were ordered, one to eat in one for Takeaway. A Naan (£2.00) and a soft drink completed his Order. Have soft drinks come down in price? Sparkling Water was previously £2.00.
Marg thought Howard’s Desi Korma was more yellow. The Hector wasn’t paying much attention, too busy finishing off the main feast.
Marg’s wasn’t finished, a Masala Tea (£2.50) would complete her meal. Not the version which Moiz has treated the Hector to on previous visits, but the milky version. No further comment. Marg’s verdict:
That was wonderful! An excellent, earthy and tangy flavour, in both the meat and sauce. The Naan was lovely and crisp in the middle, thin, and more like a Roti.
Howard offered a few words also:
These days I struggle with Curry. As indeed I do with other meals. As such, I was worried about joining for the 2000th Scottish review (one day!). In the end, the quality and portion size of the Curry was ideal. Both the sauce and the meat had flavour, and there was a citrus edge. A lot of bones, but the portion size with the Naan was perfect. The last part was that the spice level was also spot on.
The Bill
Marg & Hector’s – £46.95.
Unlike the USA where the price you see becomes inflated, twice, there was a Hector discount. Who pays for – Tea?
The Aftermath
Moiz was away as we departed. Much waving conveyed the level of satisfaction to the remaining staff.
This is year #15 of Curry-Heute, hopefully Hector will be around for the actual 2000 Scottish reviews.
Does Glasgow’s city centre need another South Indian Restaurant? Well it has one.
Madurai (The Exchange Building, 142a St. Vincent Street, Glasgow G2 5LQ), a few doors down, is in direct competition to the long established 
Arriving at 13.05, four ladies occupied two window tables, another solo diner was sat beyond the flowers. The long dining room created the impression of being relatively narrow, the bar at the far end may or may not be licensed. One would assume it is, but only soft drinks were offered. A jug of water was requested, a glass granted. 
The Ginger Strip garnish also featured a solitary Curry Leaf, more would be unearthed. As he placed the karahi on the table, the waiter checked that I had no issue with – Black Pepper. 
Eleven pieces of Meat were arranged on the Rice. Not a huge portion, city centre prices. The Masala impressed visually, this was proper Curry, not the thin Shorva as served at 
Way back on 
With Marg away, already, representing her country in a certain sport, the Hector was let loose in the kitchen, an opperchancity to experiment. 
Another ten minutes and the Oil had clearly separated, the telltale sign – the Curry is ready. 
A sensible portion of Basmati was the accompaniment. I served up the majority of what was in the pot, not enough for another portion, not too much to waste if it’s horrible. 
The eternal problem when the Hector cooks Curry, the outcome is – Hector Curry. This too had that inevitability, but there was something else happening here. 
Oh, Hector, why did you not use a slotted spoon? 
Lamb Desi Korma, without doubt, Hector’s favourite Curry. With the outstanding example at 
Entering 
Subdividing the dining area to create a function suite was mooted. Then the big issue, Buffet. When 
This is why I write Curry-Heute – I assured him – to make people aware that there is so much better to be had. 
A jug of chilled tap water was duly provided. I was keen to taste this. Fortunately the Southside bleach contamination of ’23 appears to have dissipated, writes the man who just returned from the land of bleached Chicken.
The annoying bowl has been dispensed with. Hector was presented with a proper plateful of Mushroom Rice. The treated Rice is another source of Flavour, more on this below.
Topped with Ginger Strips and Fresh Coriander leaves and stems, the ratio of Meat to Masala looked appropriate. No Soup here. The Masala looked menacing, suitably Thick, only a hint of Oil separating on the periphery.
The Seasoning was wild, way above what some might find comfortable. Perfect for Hector, consequently, the Flavours of this Desi Korma were erupting on the palate. 
The retained Masala was called upon, the final grains of Rice needed sauce. Every grain was managed, the ideal quantity, an empty plate ensued. 
Day 80, OK, Marg and Hector completed the grand – Le Tour Du Monde en 80 Jours – yesterday. Mindful of Michael Palin’s damp squib conclusion to his equivalent televised sojourn, the Hector was determined to mark the end of ours with a bang. Invites were sent out weeks back, after two call-offs, ten still managed to be at 
Ordering too little was a worry, ordering too much would be an embarrassment. Four kilos were therefore ordered as Dr. Stan, Marg and Hector awaited the overnight flight from Boston’s Logan Aiport to Heathrow on Wednesday. Three kilos of Goshat Karahi (£30.00) were ordered, two on-the-bone, one boneless. Six years ago, Shkoor, Mein Host surprised us with an 
Plates of Spiced Onions were brought to the table first. Not much happened thereafter. It was approaching 18.00 when things truly got underway. 
Two plates of elaborate Salad, featuring Olives were presented. Alan and Stewart were not happy to see Cucumber, a minor issue, pick it out. 
Two platters of the real Starters then made an appearance, Chapli Kebab and Fish Pakora, 
More were summoned and duly arrived. The Feast was well underway. 
This variety of Tastes and Textures is what the Hector has been missing on his travels. Real food at last. The last piece of Fish Pakora came my way, how I have missed it. I’ll be returning soon for more of this delight.
Chicken Chat, i.e. Chicken Wings, I’ve had quite a few in the last few months. No more American Sauces, we’re back in the real World. 
The – surprise – kilo was the first to arrive, the Zaytoun Karahi. The Olives appeared to baffle some, and were correspondingly not so welcomed. What surprised the Hector was the telltale paleness of the Masala, this was a Namkeen Gosht Zaytoun Karahi! The – White Karahi – Salt & Pepper only, well Green Chillies too. 
There was plenty of time to study this creation, the means of conveyance had yet to arrive. 
The signature Karahi at 
Similarly presented, I’ll accept there was more eating in this version. Two sharing this might struggle, we had plenty of mouths. 
Potato, Carrots, and Peas Curry, when Hector dines alone at 
Gemüse is what this would be called in 
With everything now on the table, there was a further order of six Chapattis. Hector managed to acquire a decent wedge of hot, straight from the kitchen, Chapatti. 
The waiter took two empty karahi away, much to Stewart’s chagrin, he had his eyes on mopping up. 
The Bill
Day 75, 
Two venues overlapped on Google Maps, Gandhi and Curry Leaf each having the same address (1 Central Ave, Albany, NY 12210, United States). Gandhi had the higher rating. Scrolling through the Gandhi menu, the usual suspects were encountered, the accompanying photos commensurate with what I had seen previously, Soupy, Creamy, no thanks. Then I spotted a potential special – Punjabi Korma. The description looked kosher, what’s more the classic Korma was also on the menu, the heart rate increased.
The Curry Leaf menu featured Punjabi Korma ($12.95), why had the Hector found this previously? Hopes were raised further, Tandoori remained the fallback. I had a photo of the 
One knows, one can tell, this was as Desi a Korma as the Hector has ever encountered. The Masala had that pulped, maybe not quite blended appearance, Tomato Seeds right there. The separating Oil, as with two days ago at 
I looked up at Marg, my head nodding in disbelief. Marg has seen this reaction only a few times. For once I managed to avoid adding an expletive, and – Wow! – did not even begin to describe the feeling. This Curry was something else. Glasgow’s 
The Seasoning, oh, the Seasoning. If ever Salt brought out Flavour, this was it. The Spice would build, gently. This Curry was never going to reach sweat-inducing levels, but was certainly invigorating. I hadn’t even touched the Meat.
Shkoor,
Day 73, a Friday at 11.45, how often does the Hector seek out Curry when those who cook it best are often elsewhere? 
Shalimar was empty as Marg and Hector entered. A chap, suitably attired for the kitchen, greeted and let us choose a table – the window or where you like. 
The menu was brought along with cold tap water, poured from a pitcher which we were not getting to keep. More was quickly summoned, a bit warm outside already. 
Marg had been out earlier and had her version of breakfast. Immediately before coming to Shalimar, we had ice-cream at, the factory aside, the source outlet for Ben & Jerry’s. No Dessert at Shalimar then. Samosa ($5.00) and a Salad ($4.00) for Marg. 
Two pyramidal Vegetable Samosas, well filled, but no Salad to accompany. Where was it?
In time it did arrive, quite a plateful and sliced Carrots aplenty. Note to Chef: grating of course makes such a difference when adding Carrot to a Salad. 
Two good Samosas with herbs, potato and peas mixed well with an abundance of Salad. The Samosas were flavoursome. I loved the raw carrot and made it an enjoyable lunch. 
The Rice, featuring some Cumin, was a proper portion, well judged, manageable. 
The Meat was on-the-bone, a crucial feature that had not been discussed at the time of ordering. Topped with Fresh Coriander, the Masala was screaming – Desi – Tomato Seeds easily spotted in the mash. 
There’s always the moment of trepidation. I refer back 
When Spice and Seasoning register simultaneously, and both are perfection, a Curry has a chance of impressing the Hector. This was a Curry in a hundred, absolutely spot on. The Flavours were immense, and I’ll point out that Bier Scores have become difficult to judge with bunged sinuses. 
see inside the kitchen to know that this has been cooked and allowed to rest as is the case in my favoured Curry Cafes back home (
Our chap took the payment, and just about appeared to understand the significance of the Calling Card. He was keen to tell us about the – Sunday Lunchtime Buffet. That we are moving on tomorrow passed him by.
India Palace (565 Congress St, Portland, ME 04101 United States of America) looked like the best place in town for Curry-Heute. The menu at least gives some recognition to Punjab. Also, Marg and Clive’s favourite Dishes featured. We assembled outside for the 14.00 opening. 
Keema Mutter ($20.00) for Marg with a Chapati/Roti ($4.00) then Gosh Daal ($20.00) with a Keema Naan ($6.00) for Clive, was a given. Lamb With Mix Vegetables ($21.00) is something the Hector has been craving for some time. This left Maggie, who has a history of poor choices. Shahajahana Murgh ($19.00), a Mogul inspired Chicken Curry? At least the given description of this Curry read well. 
All Mains come with Rice and Chutneys. Marg tried to opt out of having Rice, but was advised just not to take any. Simples. Medium – for the ladies. British Hot – for the chaps. There was a – Hot-Hot – option, we shall never know. I did enquire as to the exact Vegetables in the – Mix. On showing a photo of 
A few customers came to collect Takeaway, otherwise we were the only customers of the hour at India Palace. The décor gave an impression of the orient without being OTT. This was very much a restaurant. 
This was everything the Hector has written previously about Chicken Curry. If you order it, and deliberately ask for a lower Spice Level, this is what to expect. An opperchancity to repeat a Curry-Heute tagline: there ain’t such a thing as a Chicken Curry. The Creamy Shorva required Rice to accommodate it, way more Rice than Maggie had intended eating. Maggie:
I thought the place was a little dark perhaps so that I might not notice my skewered chicken lumps. This was thinner than soup, watery. It was OK, I should have gone one spice level higher. 
The presented handi had the appearance of containing straightforward Mince and Peas in gravy. Hector took a Soupçon, QED, there wasn’t much Spice here. The Syboes Topping was the only thing that suggested – Curry. This was way too wet, a Punjabi Keema would never be served like this. By now, we had got used to – Bangladesh – in big letters under the glass on the table top. Marg:
I enjoyed my Masala Tea before and during the food. The Keema Mutter had peas and coriander throughout and a good spice level. The sauce was fairly thin. Plenty mince to go round with my doughy Roti. The spoon helped me demolish the whole dish. 
Served in a handi with the Syboes Topping, things were looking up. The visible Lentils gave the Masala the required viscosity. This was not Shorva. 
Despite his Keema Naan being a meal in itself, Clive had Rice here too. A substantial meal. Clive:
I’m glad I went for one – hot – not – two. A good level of spiciness, slightly soupy but not as Maggie is describing. The Keema Naan was OK, not remarkable, better than some I’ve had. It had some real meat in it. 
The light brown Masala suggested the addition of something dairy, but this, thankfully was not a Creamy Curry. Again, a Syboes Topping, maybe they don’t have access to Fresh Coriander? Large pieces of Lamb protruded from the Masala, a hefty array of Vegetables was in there also.
The Spice Level and the Seasoning immediately impressed. The desire for a bit of a challenge had been correctly conveyed to the kitchen. An Earthy Flavour prevailed, already I was certain that this Curry had the potential to provide satisfaction.
The Lamb was Tender, but had not been given time to absorb the accompanying Spices. The varying Textures of the Interesting Vegetables impressed. Each had been cooked to the appropriate level, some firm, some soft. This is why the Hector is always on the lookout for a Curry with Mixed Vegetables, or better still, a share of a Vegetable Biryani. 
Masala to match the quantity of solids, the sense of having – Curry – was maintained to the end. With no Whole Spices in the Masala, this was probably as Mainstream as Mainstream can be. With many boxes ticked, however, this Curry proved to be a most satisfying meal: Spicy, tasty, filling.
The Calling Card was presented to whom we were to establish as Mohammed, father of Khazi. Khazi and his mother, peripherally seen a la – Still Game – do the cooking. Khazi engaged with enthusiasm, something that has not been the case in many Curry-Heute reviews on this trip.
The family of three have been in situ for three years, the actual Curry House for twenty. Having taken over the premises, they updated the menu. Putting – Punjabi – on the menu might have been an anathema, who knows. Had I not read this before coming, I probably wouldn’t have chosen this venue. 
Day 65 – A Day To Remember
Karahi Point Oakville (2501 Hampshire Gate Unit 8A, Oakville, ON L6H 6C8 Canada) was the chosen venue. Oakville is situated to the west of 
We arrived at 17.40, Karahi Point Oakville is located in a suburban retail park, there’s another Curry House – two doors down. We were the first diners of the evening. A young waitress led us to the booth seating to the left. The next two sets of diners were sat immediately beside us. Less walking for the staff, or is it better to create a – community? Meanwhile to the right, the vast, empty seating area had portal-like decorations which may, or may not have, been inspired by a certain Star Trek episode written by Harlan Ellison – The City on the Edge of Forever. After today’s visit to Niagara Falls, this felt apposite. 
There was the choice of viewing the menu by QR Code, or seeing the physical entity. The Hector favoured photography over screenshots. The availability of a – full portion – of Lamb Karahi (CAD57.99) had caught Hector’s eye long before arriving in 
Knowing Marg would share, the Karahi Gosht, served on-the-bone was the pull factor. Joe was on board with sharing this also, this meant an Interesting Vegetable could be ordered also – Mix Vegetable (CAD12.99). This could have markedly improved the previous two Curry experiences. A Butter Naan (CAD2.99) and a Roti (CAD2.99) should be enough Bread. $2.99 for a Roti, are we in Aberdoom?
Helen was happy to nibble on Bread. Three drinks were ordered to complement the jugs of not so chilled water: CAD2.49 for a cola, CAD3.99 each for two small bottles of Sparkling Water. OK, the Perrier was imported, perhaps we should have asked for Club Soda and drank Canada dry. 
Lightly Spiced Onion plus a Raita with the mushy 
A chap wheeled a trolley to our table. Helen’s Tikka on Rice, a massive portion of Basmati, and Butter Chicken. Not the best of starts. Our waitress was on hand to confirm that the Curry was – to go. It’s a while since Hector sent a Curry back, the last one was a Chicken also. 
A Yoghurt Sauce smothered a massive plate of Salad on top of Chicken Tikka which in turn was on a bed of Basmati. Potentially, there was a a lot of eating here, but sadly, not for Helen. One taste of the Tikka and this was set aside. 
Topped with Ginger Strips and a threat of Fresh Coriander, no sliced Bullet Chilies, this was not the largest of – full – portions encountered. Served in a traditional karahi, the Meat, on-the-bone, protruded from the not too excessive Masala. The Masala was in the correct ratio to the solids. Thick, and somewhat fibrous looking, Meat pulp was visible here. This was already proving to be the most authentic Karahi served to Hector since Day 20 at 
Topped with some Coriander, this was exactly as hoped for, perhaps with an imbalance of Carrots. Potato, Sweetcorn, Peas and Green Beans were also in there. The Masala was a bit on the runny side, and may have been the source of much of the Oil which gathered on the dinner plate. Time to eat.
On dipping Bread into some of the Masala left in the karahi, the sweetness of the Naan drowned the Flavours of the Curry. The lack of Seasoning in the Masala then became evident. Addressing what was on the dinner plate, the fibrous Masala was not giving anything like the depth of Flavour hoped for. The Peshawari Karahi had made it clear that Tomatoes would feature, here it was more difficult to identify a Tomato-based Masala. With – Charsi – mentioned elsewhere on the menu, the Hector was not taking the risk of being served a thin Tomato Shorva. 
I had already been made aware that the Spice level in the Mix Vegetable was appreciably above the Karahi, it was. The Carrots were approaching mushy, off-putting to my fellow diners. These were giving off their natural sweetness which is paramount to creating the sought after distinctive overall Flavour that a Vegetable Curry can achieve. 
Three out of four happy diners. The Takeaway had already been brought to the table, the surplus Raita and Chicken Tikka had to be packed. Here, one fills one’s own containers. 
I had already seen the Butter Chicken as served in the restaurant, the spiral of Cream had long gone. I cannot say this looked particularly appetising, but those who like Chicken Curry no doubt like this sort of thing. The quantity of Rice was a la Continental Europe, way too much for one person. Jillian:
The fourth day in Chicago, another opperchancity to add to the worldwide coverage of 
Karahi Corner Restaurant & Catering House (2658 W Devon Ave, Chicago, IL, 60659 United States of America) was intended to be the locus of 
On Friday, it would have been Mutton Karahi – Bone ($28.99) which the Hector would have ordered. Not being a Friday it was a good day to have Fish – Fish Karahi ($15.99). Where in Europe is a Fish Curry this much cheaper than Mutton? Fish Curry (£16.99) was in the – Curry – section of the menu. I should have asked the difference, again, when is Karahi cheaper than – Curry?
Without a proper service counter, the business end of the room appeared a bit ad hoc. I saw a flask – $2 Tea. Marg enquired and soon had a polystyrene cup of Chai, followed quickly by another. This confirms Marg’s enjoyment. Milky Tea in a polystyrene cup is not how the Hector drinks his Earl Grey.
These could well be the most massive pieces of Pakora served to Marg, though 
Accompanied by a Tamarind and a Mint Dip, Marg tore in. Ketchup? Untouched. It was clear that the Pakora had been freshly made, no double frying here. Potato was noticeably missing, these were made from Onion and what Marg took to be slivers of 
The Buttered Naan was round and served in quarters. Why does Hector not insist on whole Bread? Risen, puffy and with burnt blisters, this was a decent Naan. 
If this was Karahi, then I have to further speculate as to what the – Curry – would have looked like. This was as – Soupy – a Karahi as I have encountered though the Masala was far from Shorva. I am having to think hard as to why this actually was – Karahi. The abundant Masala did appear to be Tomato-based. The quantity of White Fish certainly impressed, and given the price demands comparison with a UK Fish Curry portion. The
The first dipping of the Naan was invigorating. There was a Fishy Flavour, not to be taken for granted, the Spice would build, there was something – tangy – in there. The food was hot, even hotter than 
The Bill
