July 4, apart from a General Election, not much happening today, but it is Marg and Hector’s twenty first wedding anniversary. The majority of anniversary dinners have been enjoyed abroad, presently, we need a break from travel. It was Marg who suggested Murphy’s Pakora Bar (1293 Argyle St., Glasgow G3 8TL), the thought having been planted as we passed the premises last week en route to Glasgow Mela 2024.
The 2022 menu was posted in these pages soon after the (re-) opening of Murphy’s Pakora Bar on the site of the former Green Chilli Cafe, all part of the Ashoka chain. A table was booked for 19.30.
Marg loves her Pakora, especially when freshly cooked, which for the Vegetable version, is actually quite rare. Curry-Heute bingo: Marg’s first experience of Pakora was in a Bearsden/Milngavie Curry House where she found her Pakora to be quite horrible. Puzzled as to why everyone was enjoying theirs, it took a few moments to verify that Pakora is not soap fried in batter. In time she visited the original Murphy’s Pakora Bar and found it to her liking.
We arrived early for our booking. After verification, we were summoned upstairs and allocated a booth table in one of the many rooms and alcoves which make up the premises over the two floors. The menu provided, it was make your mind up time.
With some awareness of the menu, I had previously suggested to Marg that rather than follow our usual model of two Mains, one Rice, one Bread, if we were going to overload on Pakora we should share one Curry. On the bone Desi Lamb (£12.50) would be the Curry.
After Vegetable Pakora (£5.50), Marg loves Haggis Pakora (£7.25), whilst Hector’s favourite is Fish Pakora. The latter was not mentioned per se.
A well kent face approached the table, Mein Host.
I know you! – Hector’s immediate proclamation – your photo is on the wall along the road.
Mother India’s Cafe – added Marg.
He then mentioned a former workplace – Creme de la Creme, once Europe’s largest Curry House, not far from these premises, and long gone. This was where Marg and Hector had a first Curry, on a first date, more than three decades ago.
The face I knew, but not the name. The waiter duly provided a business card – Raj Bajwe MBE. Raj was keen to give advice. He suggested we order the – Murphy’s fryer for 2 (£16.00). We both believe we heard him state that the standard portion was – five – and that the – fryer for 2 – would therefore be more to our advantage. He also confirmed that Amritsari Fish (£7.00) was in fact Fish Pakora. Raj also mentioned the Desi Lamb, I explained that this was primarily why I was here.
We were asked if we used a certain social medium.
I’ll do better than that, but I’ll not tell you how until the end.
Raj obliged the anniversary couple and took a photo.
The drinks order was taken, a 750ml bottle of Sparkling Water (£3.95). We needed more time to formulate the rest of our Order. A request repeated twice more.
Tarka masala tots (£5.50) would be our additional Dish. What better than Potato to accompany a Lamb Curry?
Our original waiter was back to take the Order. The components of the – fryer for 2 – was outlined. Samosa – was suggested. Recalling the near horror in Brisbane that was Samosa chat (served here at £9.50) this was quickly rejected. Let’s maximise the Pakora. Double the Fish allocation was agreed. A Paratha (£3.00) would complete the order.
Any allergies?
None, but I verified that no Capsicum would appear in the – On the bone Desi Lamb.
As ever, I asked for my Desi Lamb to be – Desi-style. Belt and braces.
Can I have Desi-Apna-Desi?
Our waiter wrote nothing down, a sign of confidence or a big mistake?
The welcome had been wonderful, we were all set for a great meal. Meanwhile, Raj was working the room.
Murphy’s fryer for 2
Whilst the presentation may have impressed, the Hector was here for the food. Where was it?
Eight pieces of Pakora, two Dips, minimal garnish. If Chef was having a laugh, the Hector did not find it funny. This was outrageous, £2.00 a unit. Days ago, I had a Vegetable Pakora (£5.50) portion with nineteen pieces.
Four pieces of Fish Pakora, of my two, one was fresh, tasty, the other somewhat wizened. The twice fried Vegetable Pakora was – dry. Marg would go on to state that the Haggis Pakora was the best part of the meal. Her solitary piece.
Marg disagrees, but I still feel Haggis Pakora differs little from that served in any Fish & Chip shop.
Where were the Potatoes? The waiter looked puzzled when I asked the whereabouts of the Tarka masala tots. Having checked the machine on the nearby bar, coming soon was promised.
Already, there was the feeling that our single Curry option might not satisfy, when it arrived, this was proven. However, there was the matter of the Paratha.
Paratha
This was as small as a Paratha can be. It was light in colour, approaching a Malabar Parotta. These are typically served small, but the girth and stretchiness were missing. If this was a Malabar Parotta then why not say so on the menu? If not, a rip-off!
We were immediately offered another, declined.
On the bone Desi Lamb
Eight pieces of Meat, four on-the-bone sat in a reasonably viscous Masala. This was not much more than a – tapas – portion. As the Paratha was divvied then duly dipped in the Masala, so the now farcical nature of our meal became obvious.
We needed another Curry. Marg mooted Butter Chicken (£12.00) but knew I would never accept that.
The Lamb was Tender, but was giving back no more than its meatiness. Four pieces each meant a disproportionate ratio of Meat to Masala. One Sucky Bone.
The Spice Level was fine, and worked for both of us. The Seasoning was decidedly lacking. Consequently, a whole lotta Flavour was not coming through.
Onion strips were mixed through the Masala, no Whole Spice. Where was my Clove, Cardamom, Cinnamon Bark? OK, the Lamb was on-the-bone, this does not make a Desi Curry.
In what way was this Curry, Desi? In name only, surely? Curry-Heute recognises this Curry as – Mainstream.
We had each eaten little more than the volume of any decent sized Starter. The Hector was possibly more hungry than at the start.
Where are the Potatoes?
Still no sign of the Tarka masala tots.
Both our waiter and Raj were in attendance. More Lamb Curry was ordered.
Can you ask Chef to add a bit more Seasoning?
The waiter responded with – Spice?
No, Salt – as I addressed both.
To Raj – do you know the word – Khara?
This was acknowledged. Marg thought I was being condescending. Moi?
More Bread, and going against my usual practice, a Garlic Naan (£4.00) was added.
Logically, the Potatoes could have arrived in the interim. Guess what?
On the bone Desi Lamb – #2
Behold a Shorva! The Masala was way more – Soupy – than its predecessor. The Meat count appeared to be more, but so was the Bone.
The Garlic Naan was a classic example of why I generally avoid them. Served in bits, light, peely wally, no sign of Tawa/Tandoori blistering, soggy. There was but a threat of Coriander. Needless to say, the pungency of the Garlic was going to dominate all else.
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Tarka masala tots
Ah, the Potatoes! As a – Small Plate – this felt as though there was a comparable volume to the main course – Curry. The – Tarka? There was Soupçon hidden beneath the Coriander Leaves. The cubed Potatoes had a decent Texture, unlike the Lamb, here Flavour had been absorbed. The Masala seemed no different from that which was classed as – Desi. The missing link, we now had Meat and Potato, an excellent Curry combination. There was a chance we might actually fill our still empty stomachs.
The thinner Desi Masala had no more Seasoning than version #1.
Plus ca change.
There was no Masala Tea available, Marg’s favourite.
Marg ordered a Latte (£3.50).
Sorry, the machine is not working today – advised the waitress.
We had come to dine, it was still under an hour since we had sat down.
I won’t be back here – declared Marg.
Usually I would ask for more words, this says enough.
Coincidentally, these were a variation of Marg’s words when we last visited these premises as Green Chilli Cafe:
I don’t think you’ll be coming back here.
The Bill
£57.70 The biggest Bill for the smallest amount of food ever served in a Curry House. In over two thousand reviews on Curry-Heute, significant.
The Aftermath
The Calling Card was given to the waiter who concluded I had a Curry House. On clarifying otherwise, he immediately asked for a second which was given to Mein Host.
The review was promised as soon as. Reading any posts prior to this should outline why Glasgow’s Southside is considered the place to go for Curry in this city.
There is so much better to be had than the – Mainstream.
2024 Menu
Setting off for Curry before noon in Glasgow is quite unusual, however, the post-Curry activity on a Monday is shifting earlier as time passes. The joy of retirement. 
I took the same table as Saturday, but decided to face the opposite direction. A chap on my left was finishing his Bread and Vegetable creation. As the Aloo Keema was not out on display already confirmed that the Hector was about to have it – fresh. 
The round Naan was served whole, yay. With a decent girth in the centre, plus a risen, puffy periphery, this proved to be an excellent Naan. Light and fluffy, delightful, I nearly managed the lot. Unheard of. 
OK, let’s recognise the excessive Oil around the rim. A heart attack on a plate, but it mostly disappeared when stirred in. Five pieces of Potato accompanied the mass of Mince. I took it to be Lamb Mince despite the lighter colour. I wasn’t going to ask and have – Chicken – spoil the day. Tomato skins, a piece of cooked in Bullet Chilli and Coriander were mixed through what was a much wetter affair compared to Saturday. Aloo Keema should be almost – Dry.
As I ate, so four chaps took the window table. Two portions of Nihari, four Naan, two Chapattis. I had never previously seen Nihari at 
The Aloo Keema was now on display. There was no Aloo Gobi left from yesterday else I would have had some. I established that Nihari is usually always available, tempting.
Sheerin Palace 
Mobeen must have seen me enter, he emerged from the kitchen and came through to the dining area. That he hadn’t seen me for some time was mentioned. I know Kofta Anda is always available on a Saturday (& Wednesday) – was my explanation for being here. Why he wasn’t in his usual spot behind the counter was revealed later. 
This is what usually comes when Rice is ordered. The multi-coloured Rice is pre-cooked and always on display. 
Four, not particularly large, Meatballs and one Boiled Egg sat in the Shorva. Previously, I have tackled this with a Chapatti and made quite a mess of myself. Rice may not be the ideal accompaniment, but is decidedly more practical. The thin Masala therefore tends to be absorbed quickly by the Rice, but as mentioned, there was sufficient moisture all round. 
The colour suggested Lamb Kofta. Each Meatball would be quartered as encountered, eke the Meat out. Of course there was still the Chicken and the Egg. Spice coloured to a depth of about 2mm, the interior of the Chicken was as white as snow. And people order Chicken Curry. 
There was a good Spicy blast, the Clove Flavour pronounced at times. This was comfort eating but eating all the Rice would have led to discomfort. As I weighed up the options, so more food was brought to the table. The chap was back, a side-plate with not one Soupçon, but two!
Mobeen seemed keen to chat further. It was only at this point that I established his name. With my visits to 
The Village “Curry House”
The main menu was brought, but only after I asked for it. Did I really need it? Lamb Achari (£12.95) with Mushroom Rice (£3.50) is why I was here. Since my return to Glasgow I’ve had 
The Mushroom Rice was once again served on a plate. This guarantees a plateful. Hopefully the former bowls have become a thing of the past. Lightly Spiced, fresh Mushrooms, satisfying.
The Meat count was into double figures, just. Only two large bones, so sufficient eating. The Masala was classic 
The Seasoning and the Pickle hit the palate hard. How often have I had to review an Achari where the Pickle has hardly been there? There was no holding back, the Pickle also added more solids, and so with the Mushrooms, a variety of Textures. The underlying 
I crossed the road to take a photo of the ongoing works. I see the conversion of the upper floor to flats includes the addition of another level. 
Today was Marg and Hector’s fourth Glasgow Mela. A day when the majority of the congregation, having a heritage in the Indian Subcontinent, mingle in Kelvingrove Park, whilst avoiding what appears to be a pram rally. No Bier tent – was one observation made before a further realisation dawned. After the – 
A small tent had a female choir, I was more amused by the adjacent Chaiiwalla tent, not that I was about to have any of that milky nonsense, but I thought Marg might have made a beeline. The main Curry stalls were in situ, same locus as every year. Last time I had Karahi Gosht from 
Hundreds queuing for Curry, what a wonderful sight. Punjabi-English Curry too, there were no big Glasgow names on site today as there have been in the past. With multiple queues the – normal distribution – came to mind, I chose a line at the edge of the throng. Yes it was shorter, but then it hardly moved. Marg became involved when she observed the people in the adjacent queue being served by one of the two chaps in our section. Having concluded the people in front of us were needing managed, Marg was straight in there directing all until it was our fair turn. (I am always wary of posting photos of – the crowd – but there was a sign near the entrance warning that anyone passing that point can expect to be photographed, and by doing so, give consent.)
Meat Karahi with Rice (£12.00), twice, plus a Pink Tea was the Order. Salad with the Karahi was declined. No Tea, so Marg had Mango Lassi (£2.00). By this time we had four chaps serving our section. 
The Rice was sticky in parts, producing Basmati by the tonne must be difficult. There was a threat of Spice on the Rice, not too shabby. 
I thought it was very tasty, with a good level of spice. Tender meat, and a good helping of rice. 
With a visit to 
Alighting at Drumry and walking up the hill, Dönner became Pakora, in fact any Starter would be considered. 
After moments of last minute preparation, good sounds emanated from the cooking area to which my vision was obscured. 
Nineteen pieces of double fried Vegetable Pakora and one tub of Yoghurt Sauce were arranged on a large dinner plate. This was shy of the thirty plus pieces which have been served at Dumbarton’s 
One tub of Sauce, this had to be eked out. The Spice and Seasoning suited the Hector palate, a good start. Onion, Mashed Potato and traces of Coriander were in the batter. No sign of Coriander Seeds as per Hector’s 
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 
Two bottles of Sparking Water (£1.50) completed the Order, for the moment.
A chap came in for Takeaway, followed soon after by the lady who was here to collect – The Big Job. 
The Naan was almost whole. Puffy around the edges, risen, this was surely way better than a Roti? 
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. 
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 
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. 
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. 
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. 
