Curryspondent Derek asked a while back if he could join the Hector for Curry. Today is the day. Derek suggested the time and place: 13.00 at The Village “Curry House” (119 West St., Tradeston, Glasgow G5 8BA). Given the range of Desi Curry always available at The Village, a wise, but conservative choice.
The Hector had to get there first, Derek has seen many photos of this Blogger, so not quite a blind date.
Arriving early, a large bottle of sensibly priced Sparkling Water (£2.95) was ordered. The main menu was secured in addition to the Lunchtime offers. Methi Gosht (£12.95) had not been had here for a considerable period of time. A Nan (£2.95) felt like an appropriate accompaniment, especially as I had particularly enjoyed the one served here some three weeks back.
Derek arrived having negotiated his way through the winter gloom covering Central Scotland. It’s two weeks until the solstice, today was never brighter than dim, when the heavens opened, it was quite simply – horrible.
What to have?
I believe this was Derek’s first Village visit. Initially he was going to replicate my Order, however, I suggested he sample the Curry which became my obsession many moons ago in the first incarnation of The Village. Lamb Desi Qorma (£12.95) had to be accompanied by Rice, today Boiled Rice (£2.95). For Drinks, a jug of tap water.
A young waitress took the Order. Both of us were having Lamb on-the-bone. Derek was intent on keeping the Spice Level at – medium – for Hector, a bit above.
Determined to secure a Naan served – whole – once again, a somewhat lengthy conversation ensued. In all the years of ordering, I have never been asked how well done I wanted my Naan.
I like blisters – hopefully conveyed what I had in mind.
Today, the Order was back to being recorded on a pad, who knows what went in?
On sipping his glass of water, Derek immediately commented upon the taste. Water shouldn’t have taste.
Bleach? – I proffered. Confirmed.
The Tradeston contamination is back then. I thought it had gone, perhaps I’ve just become used to it? What is happening to Glasgow’s water supply?
During the wait, we had a lot to get through. Derek admits to reading Curry-Heute weekly. He even finds this Blog amusing, in parts. He has come to recognise the faces which appear most often, and asked after Jonathan who is no longer with us. I did confirm that although the desire for Indian Food is typically satisfied thrice weekly, I do not subject Marg to Curry seven days a week. Capsicum, yeuch!
Derek has embraced my reference to Mainstream Curry Houses, he wonders why the masses accept what is served as Curry, particularly in the East of Scotland. He recognises Glasgow as the only place to get proper Desi Curry. He has been to Yadgar and Akbar’s, once (?), there are many more venues in the Southside to explore.
What about the East End? There is a distinct lack of venues in that part of Glasgow, however, Curryspondent Archie has made me aware of Roti and Pickle on Duke Street. One for the future, when the sun stays up for longer.
The Naan arrived in one piece, as asked for. That aside, it was nothing like as anticipated. Was it even a Naan? Wholemeal flour? Who makes a Naan from this? The orange parts showed signs of being well-fired. Blisters? The Bread had not risen, was far from being puffy, hence no big blisters. It was edible, I would manage my usual – half – or thereabouts. This Bread was nothing like anything ever seen previously, anywhere. The Bread Chef’s day off?
Was it a Naan? Exactly what had been recorded on – the pad?
I could tell the bowl containing the modest portion of Boiled Rice was super-hot. Derek had to take care as he decanted.
Time for the ritual photos.
Bread in hand – predicted Derek as he did the honours.
Derek wondered if anyone ever objects to me taking photographs. It’s becoming standard practice for many. As for my fellow diners, they have long been told that their Curry will not taste right unless it has been photographed, by Hector.
Methi Gosht
Topped with a flourish of Coriander, visually, this Curry immediately pleased. There was little sign of the Oil separating. Rich in appearance, but surprisingly light in colour, here was a Masala Mash with Methi, not the Dark Green Mash that one encounters in a Desi Palak. As the Meat was not about to be decanted, the quantity remains unknown, however, the bone count was minimal.
The Seasoning was definitely in the – brave – category. The Spice Level never got above – medium, no challenge here. The Meat was superbly Tender, giving of Flavour. The intensity of Flavour was approaching Bradford levels, there they do – Methi, big style. Still, the underlying distinctive Village Taste was not lost here.
How wonderful would this Methi Gosht have been if accompanied by a light, fluffy Naan, made from the correct flour?
Lamb Desi Qorma
Ginger Strips were the additional Topping to distinguish the two Dishes. Here there was a an Oil presence, but far from excess. Having had this last time here, and many, many times before that, Hector’s take on this gem of a creation is well recorded. Today, a new voice. I did advise Derek that there is one word which does not appear in Curry-Heute:
It was good, medium hot like they said, I could have taken it hotter. Lovely Lamb, I could have taken a Naan as well, still a bit hungry.
Oops, the Hector could have offered some of what would become the surplus. But then, who would want to judge The Village Naan by what was served today?
Derek spotted the oily residue on the base of his karahi. He accepted that this was within acceptable parameters and went on to tell me of a Keema served – in the East – which had an unacceptable slick.
Which word can’t I use?
On every TV food programme, whenever anyone is asked for their verdict, the answer is universal: very ….
The conversation continued. Derek commented upon the fact that I rarely slate a restaurant. I am here to celebrate Curry, not close business down. Though, in the UK, I have probably been most critical of The Village over the years. Abroad is where many horror stories have been told. Abroad, they don’t know where I live.
Do I get preferential treatment? At Yadgar, most certainly, elsewhere, not necessarily. Occasionally, some Bills do get rounded down.
Derek likes to cook Curry. His first mention of Bradford was with reference to Aagrah’s Spices, available online. Not as good as going to Bradford for a Bradford Curry.
The Bill
£35.75
The Aftermath
Mr. Baig, Mein Host, had become involved in the processing of the payment. With two large groups present in addition to the twenty odd that had been initially present I put it to him that he was doing well today. He replied:
Two weeks to go.
To the solstice?
After a week of indulgence at 
Arriving just on 14.00, 
Still no Sukka/Chukka so a Soupy Curry would be inevitable. The standard £7.99 for a Tapas portion used to include the choice of Rice or Bread in the quoted price, not any more. An extra £1.99 lets the diner – go large.
South Indian Fish Curry (£9.98) had yet to be tried. Soupy Curry requires Rice, the Hector was not missing the opperchancity to have a Malabar Parotta. Basmati Rice (£1.99) and a Malabar Paratha (£2.50) would be the accompaniments. I passed on Sparkling Water (£1.50) in favour of a jug of tap water. 
A manageable portion of Rice was presented in a small karahi. Every grain would be eaten. The Malabar Parotta was as small as ever, tiny. It is how it is. Soft, layered, absorbent, a joy to dip in the Masala. 
The Masala was not yellow, as anticipated, the gross – soupiness – was. As I decanted the Soupy Masala I struggled to find the Fish. Cut small, I may eventually have reached double figures, however, there was certainly not a lot of solids here. Green Chillies had been cut lengthwise, these were numerous, as were the fresh Curry Leaves. Onion Seeds were mixed through the Masala. One small piece of a Dry Red Chilli was located, this I regard as a sign of efficacy in a South Indian Curry. Keeping everything on the small dinner plate was quite a challenge. 
The hoped for assault on the palate was immediate. The Seasoning registered first, then the Spice and finally the Smokiness. This was exactly what the Hector sought. Curry with a Big Flavour, not too much to demand.
The Chillies added more of a kick when encountered. Just how many leaves is a man meant to eat? I balked at the largest one. 
Hoping to enjoy the – 
Rizwan apologised, still no Fish. There was only one thing for it – Lamb Karahi (£6.50) on-the-bone with Rice (£2.00). It has been 
A decent size, and well filled, they didn’t last long. I suspected the abundant Spiced-Onions may prove to be too much.
For Hector,
Dr. Stan then made his entrance. 
Daal, Keema and Lamb Karahi.
There were a few audible – Mmmmms. 
The Aftermath
Kabana
Four Meatballs and half a hard boiled Egg sat in a blended Masala. With the foliage applied, the Chillies and Ginger would add extra bite. The Masala was more – orange – than the Masala which features in the Karahi. I am used to Kofta Anda being served in a traditional Shorva, this was a departure. 
A different experience, well short of achieving the – Wow! – status. A decent Curry, but lacking the intensity of Flavour that the legendary Lamb Karahi possesses. 
Steve, who had poured his Curry over his Chapatti, was less forgiving:
Mags had arrived whilst we were eating. She had ordered Lamb Karahi (£6.50) and a Chapatti. Having left half of her Rice 
The naked Karahi in a bowl is a markedly different eating experience from that which the Hector often enjoys, as in 
The Hector duly waited for a few words:
What could have been a Blog of Hector Naypals was further enhanced by a familiar face appearing at the window. Enter Marg with Claire who has appeared twice in these pages. Now she knows where 
What is the route to finding happiness? Hector recommends 
It was all happening on Thomas Street in the Northern Quarter as Hector, Marg, Steve and Mags approached 
Lalaa was initially busy in the background, Rizwan greeted the familiar faces as we entered 
Knowing exactly what Marg and Hector would order, Rizwan directed us to a spacious table at the rear. Keema Peas (£6.50) with a Chapatti (£1.00) for Marg, Lamb Karahi (£6.50) on-the-bone with Rice (£2.00) for Hector. The others would also have Karahi, Mags with Rice, Steve with a Chapatti. 
Arrange a generous sprinkling of sliced Green Chillies and diced Ginger across the Curry. 
Smother in Coriander, the foliage is thus defined. 
Steve did likewise, however, as he had no Rice, the already full bowl was overflowing by the time he had decorated his Curry. There was a solution. Steve had to decant his Curry and spread it over his Chapatti. Karahi eaten with a knife and fork, what is the World coming to? 
Having had this Curry forty odd times, my pleasure is already recorded. That consistency is maintained is all the more remarkable. Sucky Bones featured, fundamental, Steve usually has – boneless. The intensity of Flavour remains so distinctive. Cloves, clearly a key ingredient, but no Whole Spices were revealed. The Masala, wonderful, far from excessive, tomorrow’s Fish creation was already being formulated. 
Marg having a Mince Curry, nothing new here either. The bowl was full of Mince and Peas, there was next to no Masala. This is how Keema should be served. 
My usual choice of dish, served hot with an abundance of peas. It didn’t disappoint me as it was up to its usual standard, a lovely meal. 
Omar did the double take when he saw me sitting alone in 
Today I fancied a Desi Korma, and with 
After an appropriate wait, the waitress brought the food. The aroma of the Desi Qorma already had me won. I know it’s not exactly the same as was served here in the Noughties, one always hopes. Perhaps the distinctively flavoured Vegetable Rice, which was once a featured accompaniment, was fundamental to the overall enjoyment. The Veggie Rice (£3.50) which is available, bears little resemblance to what was, however, at the time of writing, there is the realisation that it should be given another chance. 
The Sucky Bone stood out in the Toppings of Ginger Strips and Coriander. I reached double figures whilst decanting the Meat to the Rice. Two other bones had next to no Meat, still, there was plenty to enjoy. 
The Seasoning was instantly apparent, the Spice less so. Within a few minutes I was reaching for the napkin, yes, this Curry was Spicy. The Tenderest of Meat gave off an explosion of Flavour whilst chewing. 
Why do I rarely spot Cardamom before I bite into them? A Green Cardamom and some whole Cloves were duly set aside. Whole Spices, an important feature of a Desi Curry, but one can choose what to digest. 
The Aftermath
Before reporting on 
Possibly just another Takeaway, however, I did identify three features that make Sara worthy of further investigation. 
It was just before 14.00 when I popped in, two hours before the opening time given on the menu. No – Curry – was on display. Aloo Gosht and Gosht (£10.45), both Desi, will have to be investigated.
Fine & Dandy
The Order was placed with Shkoor, Mein Host, over the weekend. This included a request for Chapli Kebab (£3.50 a pair) and Fish Pakora (£8.00) to precede the main event. Additionally, for the sake of Diversity, today’s Vegetable Dish should also accompany the Karahi. 
Howard aside, my dining companions today are not regulars at 
What are these? – asked Bernard as he tore into the Chapli. Chicken Chapli, suitably Spiced, one cannot come to 
The Fish Pakora was hot and fresh, another standard for Hector. In recent times I have been happy to have this combination of Starters along with a Vegetable Curry. 
What could be finer than this?
Another one!
The Lamb was glorious, giving back the Spice in addition to its own meatiness. Stewart and Hector were on one karahi, Dr. Bernard, Graham and Howard on the other. In time we passed ours along the table. I was surprised when it came back. Appetites were being sated, but then the amount of food on the table had not stopped growing. 
The Chapattis were replenished. The largest Wholemeal Chapattis ever seen, the first one had risen to form an enormous blister at the time of presentation. Not overdosing on Bread was a key tactic in finishing all that lay before us.
I had asked for a Vegetable Side, a good helping of Aloo Gobi arrived soon after the Karahi. I had to tell Stewart, sitting opposite, that the Flavours from this are as intense as those from the Karahi, again, how do they do this? There’s more. 
A plate of Daal arrived, we were being well looked after and this is essentially why the instigators have never come here without the Hector. 
A plate of Saag/Palak completed the array of food. Spot the slices of Butter which melted in, way better than the Creamy Mash encountered in Europe. Bernard made a beeline, tore in, then asked if it was actually possible to buy this. A Soupçon was procured around the table, Dr. Bernard took care of the rest. Where was the camera crew, a sound recording at least? The positive noises on my right should have been noted.
The three Vegetable Sides were finished. Still there was Meat and Masala, The instigators had bailed first, I ensured that Howard was replete before encouraging Stewart to mop up the remnants. The Hector still had Meat on his plate. Howard had the honour of the final spoon of Masala. 
We had done it, all but a tiny scrap of Chapatti had been devoured. Five was the magic number. 
It was time to go round the table and record some words. Graham:
Stewart:
Last week in 
The Order was recorded on paper, an opperchancity to bypass the electronica and have my Nan (£2.95) served whole. Duly recorded, as was the 0.75l bottle of Sparkling Water (£3.95) which remains realistically priced. 
The silly season is nigh. I counted over thirty adults present during my hour or so here, and numerous weans. There’s always one to shatter the peace. Rather than have the wean scream until it gets what it wants, why not train it, at home, that all is withdrawn until tantrums cease? Then a wean can be considered fit enough to go out and eat in public. 
It was Omar who brought the Order. I instantly pointed to the superb, shiny, whole Naan. 
Five, moderately-sized, Meatballs sat in the thickest of Masala mashes. Serve me this as a Curry with a full portion of Lamb pieces, and I may struggle. In terms of the Meat content, five Kofta is way less than say a plate of Keema. I had considered giving up one Meatball in favour of an Egg. 
Adam asked where else in Glasgow serves food at the same quality as 
A few hours later, the table in our evening watering hole was joined by Dr. Jamie who, much to Dr. Stan’s chagrin, started quoting segments from Curry-Heute. This may we
A Friday night on the Southside, most unusual. As Marg was also nearby, the Hector contrived to arrange a lift home. Just one more thing, a stop-off at 
The Bill
I was also here to plant seed. It is a long time since The Company were fed – at 
Twenty pieces of light coloured Vegetable Pakora, they still appeared to have been twice fried. Crispy, a full on delight, the Potato content was on the edge of perfection, another minute would have removed the need to bite in. Anyway, after the horrible Falafel had in