Not for the first time in these pages, the saga is being told of Hector being invited to dinner and bring the food, cooked of course. A change from last week when Marg had me cook – Lasagne – for four – and btw, you won’t want to come, it’ll be all hockey talk.
On the eve of Marg’s favourite festive day, the afternoon was spent preparing all this:
1) Machi Masala, a simple Salmon Curry with added Cream, everyone who has had this has thoroughly enjoyed it.
2) Spicy Rice, elaborate, and adds an extra, possibly – Interesting Vegetable.
3) Aloo Gobi which has been attempted once previously in Curry-Heute, the recipe courtesy of – Cook with Nabeela
With all three requiring Onions, cue the bags of frozen, nay tears. However, they are saturated on defrosting, the water has to be boiled off, and once added to hot Oil, they are a bu**er to turn to pulp.
The Oil, I recently purchased a bottle of Mustard Oil. Mustard Oil reportedly adds more Flavour to the base Masala, but – for external use only – tends to be written on the label. The chaps in Allison Street Street assured me it was safe to cook with. At the time of writing, there have been no reports of a reaction.
As and when I break out the Fish Oil, there is always the sound of doors being firmly closed, windows opened. Had Marg been at home when I started cooking, she would have been into the kitchen to ask – wtf... Today, the horrible, yellow, smelly Mustard Oil / Onion mash had me worried. By the time the Spices went in, the Masala Mash was looking normal, but was it edible? I was not adding the Fish until there had been adjudication. Actually, the Salmon and Mushrooms were not added until the Masala crossed the river.
Marg enthused about the naked Masala, it had a – kick – but was considered to be – not too Spicy for Wendy. There was more to come.
Kashmiri – flaked Almonds and Dried Fruit, can add another Flavour dimension and Texture. Having not opened the jar of flaked Almonds for some years, the contents were decidedly foosty.
Marg was charged was fetching flaked Almonds on her way home along with any fresh Coriander she could lay her hands on. Flaked no, chopped yes. In they went along with the raisins.
Oh no, never again. Flaked Almonds sit on the tongue like petals. Ground equals – gritty. This would not do, the Masala had to be decanted to a taller pot, then blended.
To me, the intensity of Flavour, even after the Cream had been added, was beyond anything I have ever been served in a restaurant. Creamy Curry does not have to be – bland.
The Fruit and Nuts must also have played their part.
This was a complex Masala, and was – better than edible.
Across the river, the Mushrooms and Salmon were finally added after the Masala was fully reheated. The final outcome was a seriously viscous Masala, full of Flavour, complemented by the Salmon, the Mushrooms added further – Ballast.
For the garnish, Coriander and a sliced Bullet Chilli, just in case anyone wanted an extra – kick. Marg took this moment to advise me that she didn’t think Wendy likes Coriander.
Machi Masala
For once, no quotes from my fellow diners this evening. Remember the day, why spoil it? Marg and Wendy loved the Salmon, the latter may now be a convert to – Fish Curry. The Spice Level had been pitched well, the Seasoning not intrusive, but this was only a third of what would end up on my plate. I cannot help but mention the cat on the table at the point of serving. After all, there was Fish Curry to be had.
Spicy Rice was part of the Curry Course I attended at Anniesland College back in the mists of time. This has been made sporadically over the years, when something special is called for.
I have never attempted – Biryani – but imagine it must be along similar lines. Another base Masala, this time with Sunflower Oil. With the Rice cooked in, the pot was covered in a damp cloth. Moisture is therefore retained, the Rice does not turn to mush. Chickpeas, never a favourite of mine, but another Vegetable on the plate.
In the end, the Spicy Rice was overwhelmed by the Machi Masala. I had given the health and safety warning, beware of the Cinnamon Bark. Wendy declared her particular enjoyment of Chickpeas.
Spicy Rice
On starting the Aloo Gobi, it became apparent that the ratio of the remaining Onions to the recipe quantity of fresh Tomato, was not in balance. Adding a further Tomato compensated for this. Another base Masala, this one without Garlic or Ginger, I wonder how it turned out so well on attempt #1.
Mushy Aloo Gobi had to be avoided, and so it was raw Cauliflower and Potato which crossed the river.
The recipe stated that the Cauliflower should be added minutes before the Potato. Why so long? Cauliflower usually cooks in next to no time. The Potatoes were par-boiled, a lesson I have learned, the hard way.
Was it the Olive Oil in the Masala? Twenty minutes to cook Cauliflower florets, unheard of.
The Coriander garnish was added, the final flourish.
Aloo Gobi
Peter is not into Vegetables. Tonight, he may well have consumed more than he normally would. He ate his dinner. The discussion re Spice Level was mostly instigated by Marg, who was not able to make her customary declaration. Knowing my audience, the Spice Level was not challenging. Peter did say his lips and upper palate tingled but the Spice had not hit the back of his throat. The Flavours he found to his liking.
There was loads left over. There had easily been enough for six, more. My creations, I never wish to see again once I’ve had them. My Curry, they all come out tasting of Hector’s Curry, maybe it’s a Clydebank thing.
As the news spreads of the wonder that is the Lamb Lahori Karahi (£13.00 – large), served – on-the-bone – at 
Marg, who was not having 
A Chapatti (£1.00) for Marg, and two Tandoori Nan (£1.50) completed the food Order. As I fetched gasses of water, so Stewart asked for a Can. 
Arshad held aloft a ready portion of Nihari Lahori Style (£10.00). 
The presentation of the large karahi was a wondrous moment. How long have they had this tucked away? Two large portions, near enough the kilo, and remember the price. The abundant Meat, topped with Ginger Strips, protruded from the rich Masala. 
With the key ingredient of the – foliage – now added, it was a game of two halves. 
Meanwhile, Hector had had his Bread quota and was inviting Stewart to clear up. With his plate wiped clean, Stewart took care of the remnants in the karahi, nothing wasted. Stewart:
Chicken Mince, finely chopped Onion, and plenty of Potato pieces, without needless Masala, and not a trace of Oil, this was a classic Desi – Aloo Keema. A Soupçon came Hector’s way. Given that I was eating 
Chicken Mince with plenty potatoes. Full of flavour with a spicy kick. A good helping which complimented the Chapatti. Did not manage to finish the bread. Half way through, arrived a dish of freshly chopped coriander. This added a lovely blast of coriander to the meal.
Green Gates (285 Sauchiehall Street, Glasgow G2 3HQ) recently took over the premises occupied by 
The waiter brought two menus, the – Lunch (£10.95) – and the – Pre Theatre (£13.95). The main menu was available also, I was informed, but I had already decided to go – cheap – today after recent excesses. The Hector cannot support all of Glasgow alone. 
During the wait, I fetched the main menu. Hadiwala Gosht (£14.95) is served – on-the-bone. Lamb Kadhai (£14.55) made no mention of the – 
As I took in the new surroundings, there was clearly much space opposite the bar. More tables could be added, as and when. The musak was different too. Given the time of year, respite from the usual nonsense, today, Disco-Schlager Musik. Dig it, man.
A chap appeared from the kitchen bearing the complimentary amuse-bouche which is a feature of 
Four, decent sized pieces of Pakora were accompanied by an Onion, Olive and Bean Garnish, a pot of Chilli Sauce and a slice of Lemon. A meticulous presentation, I wasn’t sure where the Lemon fitted in. 
The Pakora did not appear to have been double fried, the exterior was a stimulating change. Featuring Onion and Potato, this was suitably filling. Why does mainland Europe get Vegetable Pakora so wrong? The Chilli Sauce was not too Sweet. 
Behold the Naan! The Plain Naan (normally £3.25) was exactly what the Hector seeks. Served whole, the tear shape confirming it had come for the Tandoor, thin, risen, big puffy blisters, the buttery sheen. This was worth the entrance money alone. 
A Tapas-sized handi, one cannot expect the full portion in a Lunch Menu. Normally, I would eat directly from the handi, but given this was visit #1, I decided to turn out the contents on to the heated plate provided. 
Five pieces of Meat, eight pieces of Potato, sat atop the Thickest of Masalas. Finely chopped Onion and Garlic permeated the Masala, as hard as I looked, I saw no Tomato Seeds. I believe I did see pulped Meat in the Masala. The yellow colouring in the Potato suggested it had been given a chance to absorb the Spice. 
The Spice Level was decidedly – medium, the Seasoning was not in one’s face, but certainly sufficient. The Tenderest of Lamb, I found the interior somewhat Dry and not giving back the Spice. In these pages, this is what identifies the Mainstream over Desi. The Potato, however, had done its job, and was why I had opted for this Curry. Here was the full Flavour of the Masala. There was hardly a trace of Oil. 
Having consumed way more Bread than was proportionate to the quantity of Curry, I admit to struggling with the final pieces of Meat. The Dry-ness may therefore have be down to the Hector palate. 
No Calling Card, Mein Host was well aware of my presence. I remarked on the new décor to the waiter, the removal of the mirrors and told of Marg marching into the kitchen because she had lost her bearings due to the multiple reflections. 
The sweep of the Southside Curry Cafes continues. Fast food was required before a 17.00 rendezvous in Strathbungo. Tandoori Grill House (170 Darnley St, Pollokshields, Glasgow G41) was
Arriving at 16.00, a chap was at the counter ordering what sounded like a massive Takeaway, there was a bit of haggling when he returned to collect it. Daal was the only Curry on display. I asked Mein Host what Curry was ready – Keema & Potato and Tarka Daal – was the reply.
Mysteriously, there was an ongoing conversation in the kitchen, a second staff member, never seen, not even when I went up to pay. Mein Host brought the food to the table. Proper crockery, 
The Wholemeal Chapatti was served – whole. Unusually, I would eat every morsel.
The food was served piping hot, always a plus. A modest portion, enough. With no needless Masala, this was moist enough. The traces of Oil on the base of the plate were well within acceptable parameters. Chicken Mince, much more common than Lamb Mince in these parts. The small-cut Potatoes seemed plentiful, stained yellow, they appeared to have absorbed the Spice. 
somewhat subdued. Tomato skins were one of the visible remnants of whatever went into the Masala. A leaf and stem, or was it a thin piece of Cinnamon Bark, were also revealed. Whole Spices, the mark of a true Desi Curry. 
The Bill
A Monday Curry, 
I was assured it will return in January. This aside, I didn’t see anything different from the 
I had recorded a gap of fifteen minutes since placing the Order, respectable, who wants a rushed job? Pratap appeared with a bowl of Soup – from the Chef.
Behold a Hot and Spicy Shorva with pieces of Chicken, Sweetcorn, and Carrot. Whilst there was a hint of the gelatinous texture one finds in Hot & Sour Soup, the cornflour here had not been overdone. The Flavours were decidedly Indian Spice. 
The Vegetable Rice was as described. What seemed like a sensible portion would become more than I could manage given the quantity of what accompanied. 
This was a work of art. Ginger Strips, Coriander and Onion topped a pyramid of Lamb Chops shrouded in the thickest of Masalas. Three, large, thick, chunky Chops. Only three, but these were complemented by a further three large pieces of boneless Lamb. This was quite a portion. 
With the Meat and Masala arranged over the Vegetable Rice, it became a matter of how to eat this. Maybe a Chapatti would have been a better accompaniment. It did seem a bit strange approaching Chops with Rice. With the added Vegetables there was a lot going on here. 
The Seasoning in the Masala stood out. Correspondingly, the full Flavours of the Masala were revealed. Intense west Asian Spice here, meeting the eastern Flavoured Rice, a new experience.
Pratap acknowledged the volume as he came to clear the table, an opperchancity to praise his creation and my unwitting ordering of – east meets west. 
A trip to Aberdeen in December, ganz normal. However, this year, a bit earlier, and Marg wants me back in January. So it goes.
In a repeat of 
Fortunately, Marg spotted their Bill being paid, they were soon away. Six weans, tomorrow’s family gathering will feature eight toddlers, bring it on. A grumpy old man – is how Marg describes me. I used to get paid to tolerate kids, now I’m not. In passing, I’ll drop in that a former pupil is now the Chairman at Ibrox. 
Curry, despite the attractive range of Desi Dishes on offer, the Hector was not missing out on the Fish Karahi (£11.95). There are so few venues across the UK that serve Fish Karahi in what I can call – 
Hot dinner plates were presented, I also noted that the plates on which the food was served were also heated. Crucial in December, and this follows on from comments made in recent outings in Glasgow. 
Topped with Ginger Strips and a modest sprinkling of Coriander, the Masala was Thick, Minimal, classic Punjabi Karahi. The only trace of Oil would be found at the base of the handi. There was a sufficiency of White Fish which had retained its integrity. However, the Hector would soon flake this to transform the Curry into something more similar to that served at 
The Texture of the Fish was spot on, no rubbery nonsense here. The Spice Level was well pitched, enough to make its presence known, never a challenge. No Green Chillies added. That this was a Fish Curry was not in doubt, too often I have to report otherwise. The Seasoning could have been braver. More would have put this Curry into the stratosphere, today, I settled for the troposphere. A damn fine Fish Karahi, every morsel of Curry and Rice was consumed. 
Identical Toppings, spot the Sucky Bone. The Masala looked wonderful, again Thick and not excessive. A Soupçon of Lamb crossed the table. Tender Meat, but without the Masala, dry. Come on, Hector, Dry Curry is what these pages celebrate. 
With the full handi and no Bones, there could well have been even more eating here. As I got to taste neither, I cannot comment on any difference between the Masala here and above. Still, with the quantity of solids protruding, the ratio Meat to Masala appeared to be fitting for a – Bhuna. Meat & Mushroom Vindaloo – Hector’s #1 Curry in the 1970s. Euan’s combination today was not far away from this. 
I was not sure what to select, given 
Somehow, three months have passed since Hector had Desi Lamb (£12.95) served on-the-bone at 
There was no sign of Vini, Mein Host, today, instead, a young waitress would take of us. Our usual corner table was selected. The offer of switching on the fan heater was gratefully accepted, a cold room, and as Marg observed, not helped by the large window behind me. 
Glasses of tap water were arranged whilst we studied the 
It was the equivalent Starter, served many years ago across the road at 
A Soupçon crossed the table. The potent combination of Fish and Citrus impressed, very tasty. The quantity was pitiful. I showed Marg a 
Decided to try this instead of Fish Pakora. A good sized (eh?) haddock arrived wrapped in foil and full of spices. I scraped it onto my plate and enjoyed the fish with my side salad of small tomatoes, onion, cucumber and 
Topped with Ginger Strips and whole Green Chillies cut lengthways, the rich, dark brown, blended Masala looked stunning. The viscosity impressed. Curry, not Karahi, there was still a strong resemblance to what is served as – Karahi – at the wonderful
The Seasoning was perfection, consequently, the complexity of the Flavours was revealed. The Spice Level was no more than – medium – but on taking in a Chilli, this rang a bell or two. The waitress came over to enquire if the Spice Level suited. 
As with 
Despite being December 2
Instead, Marg and Hector took their £Curry to New Cafe Reeshah (455 Shields Road, Pollokshields, Glasgow G41 1NP) for a 13.30 Lamb Lahori Karahi (£13.00) – large. There was a phone-call at noon, firstly to verify they were open, as if, but more importantly, to guarantee the availability of the truly outstanding Desi Karahi served on-the-bone. 
Both Breads were served whole. Pleasing, a standard that Curry-Heute is trying to establish. It’s so much more satisfying tearing one’s own Bread apart. The Wholemeal Chapatti was huge, and just how Marg likes them. The Naan had a massive blister, was therefore well risen, light and fluffy. An excellent Naan. 
The Meat count reached double figures, I suspect the portion may have been somewhere between standard and large. We both had a Sucky Bone, always a treat and the sign of quality Meat. Such simple things can makes one’s day. 
Peppery – was Marg’s immediate reaction. This is what she particularly likes, not a huge Chilli hit. Hence, her usual declaration, for once, was not apposite. 
A good helping of tender meat both on and off the bone. Easy to eat and easy to enjoy. A thin but flavoursome sauce allowed me to justify the wholemeal Chapatti. Overall, a lovely peppery taste with different spices left in the mouth afterwards. A wonderful experience. 
The only negative was the temperature of the room resulting in tepid food by the end of eating. But hey-ho, this is a Takeaway establishment, not a restaurant. It’s a privilege to be permitted to sit here and enjoy the food at source. 
Arshad informed me that they have Nihari available every other day. I was assured the Masala was not too thin. The Hector will have his Nihari, one day. He then pointed to a ready portion of Paya, not for me, nor is Haleem, I informed him. The Aloo Keema on display did look inviting. There may only be a small range of – Desi Curry – containers on display, however, it appears there is always going to be something of interest on offer here. 
Chapatti John declared it was time for another visit to 
John texted to say he would be fifteen minutes late, but did send in his Order, just in case. Mags and Yvonne were punctual, Dr. Stan hobbled in at 17.10. Yvonne was not amused, people turning up late. Yvonne wouldn’t do that. 
Drinks were sorted: Sparkling Water (£3.00) for Hector, a pint of fresh orange (£6.50) for Dr. Stan, a large glass of red wine (£8.95) for John, whilst the ladies would share a bottle of Prosecco (£26.95). 
The Starters virtually wrote themselves: Meat Chops (£8.95) for Mags and Hector, I asked for mine to be – cremated. 
Fortunately, the Starters didn’t take too long. Hafiz made it clear, again, that if we weren’t happy, he would change whatever. He had brought two Dips and the – Special Sauce – a line I heard last month, clearly part of the current script. 
There was a group photo taken once the Starters were assembled. 
Cooked a la Hector, and Marg, lots of Charcoal on the bones and peripheral Meat. The Lamb Chops were still succulent in the centre, so it can be done. The garnish has changed to mostly Onion. With abundant Special Sauce applied, this made things more interesting. A red Chilli Sauce, maybe not that interesting.
Four Chops, five would be better, but then one has to eat a main course afterwards. Suitably Spiced, meaty, as good as they get. One could eat these all day.
Dr. Stan keeps ordering this, value for money this is not, possibly treble what one might pay across the river. 
The portion was huge, for a Starter, but then this is offal. The disproportionate size of the individual pieces was remarked upon. Dog’s liver too, the excess of sugar, and the demise of Scott of the Antarctic et al due to eating too much of it. There’s a story to look up.
Four large strips of white Fish coated in a Spicy batter. Large pieces, one could claim this was the equivalent of eight-plus anywhere else, so not bad a portion. (Yvonne did swap a piece of Pakora for some Liver.)
The Family Naan was the last item to arrive. My second in a month, I’m sure they used to be bigger. The pivotal top hook had torn through the pointy part of the Naan leading to a collapse. With the ice bucket occupying the obvious place on the table for the Naan, there would be lots of leaning across others eye-line. Entschuldigung. 
The Meat was cut 
Topped with more Coriander than the other Dishes served this evening, this was a distinctively Herb-rich Curry. The presentation puts this in the style of how the Hector likes his Methi Gosht: Masala with Spinach, not a mass of Herbs and – where’s the Masala? It’s about time I tried this. As for the Karahi? Consider the above, then add Spinach. It must be good, they keep telling me so.
Consistently brilliant – Chapatti John, who also pointed out – Chapattis as good as you get. 
Another illusion, or was the Meat here larger than in the Karahi? Tomato pulp also appears to be a feature of the slightly more abundant Masala. Still, a 
The number of Prawns was not commented upon, as was the case in 
Maybe Prosecco does not lead to decent photography…
Always on the lookout for new possible – Desi – Curry Houses, even in 
Exiting from Aidenbachstraße U Bahn, it became clear it would have been better if I had taken the rear exit, in the direction of travel. From there, 
As I was shown to a large table in the rear dining room – Fisch Chettinad – was suggested by Mein Host. Despite having had that 
A 0.75l bottle of Sparkling Water (€7.50) completed the Order. 
When the food was brought, in addition to the inclusive Rice, a Tandoori Naan accompanied. 
I could immediately tell that this Curry was from the hand of a Chef who had worked at 
The full on, Smokey Chettinad blast was not there. However, this Curry certainly tasted – South Indian. I picked out Bay Leaves, I did sense the finely chopped Coriander Stems as I ate. Ah, the Mango Gritty Texture! I have missed this. 
In March, there could be seven of us in 
Madhu was sitting nearby, lunching with a colleague. As they concluded, so Hector had his photo.
Big smiles, it had been