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 – Around The World In 80 Days – sojourn I have become used to a significant oriental presence at every locus. Not today, and quite unusual in Glasgow’s West End. Was this down to there being no big onions in the blandest of yellow sauces?
2014 was our first Mela, then in its twenty fourth year, so today makes thirty four, half a lifetime. When it rains, it’s horrible, thankfully today we were spared. Parking in our usual spot near Madhras Dosa we made our way along Kelvingrove. It was 14.45 when we entered the Park, the crowd was sizeable, have I mentioned prams?
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 Red Cherry (Manchester), today I was determined to have the same but from Lahori Street Food. In 2019, arriving at the close of play, the Hector talked the boss of the then closed stall into supplying food for two. As no money changed hands, it’s about time we put put cash in the coffers of Shangreela Caterers (3 King Cliffe Rd, Huddersfield HD2 2RR England).
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.)
Before Marg sorted the World, and I believe our mammoth trip has made us both less tolerant of the docile, I managed to secure photos of the Fayre. Chicken, of course, for the masses, plus lots of Seekh Kebab. The Karahi Gosht stood out, proper Curry and served on-the-bone.
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 Bill
£26.00 Card payment was being accepted.
Whilst Marg waited for the food, the Hector went off to command a space at a table, no problem. Just the one pram.
Meat Karahi with Rice
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.
The Curry was decidedly on the small side, a mini-portion. I counted just seven bits of Meat, three of which were on-the-bone. Marg took pity and made mine up to the standard eight.
The Meat was Super-soft, bursting with Flavour, no Sucky Bones for Hector. The taste of English Curry, nay – Yorkshire Curry – was most apparent. Glasgow Karahi is markedly different, this was going to be thoroughly enjoyed, albeit a frustratingly small portion.
Whole Cloves were not visible, their Flavour came across a la Manchester Curry. Traces of sliced Green Chillies were strewn through the Thick, Minimal Masala. The Spice and Seasoning were – spot on – as Super Ally has been known to remark. Indeed, Marg and I agreed that the Spice Level was well above what one might expect for a Curry being served to the greater populace. Marg:
I thought it was very tasty, with a good level of spice. Tender meat, and a good helping of rice.
The Hector could happily have eaten twice as much, maybe a case for applying the old – India Club – tactic, three portions for two peeps.
The Aftermath
Ice Cream always follows, I had to remind Marg that better was available off site. We toured the rest of the event.
Marg was almost in the photo she took of the ladies having a break between shows. The big stage had a Qawwali band, Allah Hoo was ending as we walked on to the blaes. Nusrat has been gone for twenty seven years…
We watched for a while, easy songs to pick up as everything is repeated a la Middle of The Road. The sun came out, unglaublich.
And so we walked though the new section of the University campus to the bottom of Byres Road, what a mess they are making of this thoroughfare. Yet another cycle lane, tables on the pavement, so what about the pedestrians?
Little Curry House is undergoing expansion, not so little then.
University Cafe ice-cream, I know of no better in Glasgow, Scotland, The World!
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. 
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 not 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. 
