It’s the first week of Ramadan so Moiz, Mein Host at Handi By Darbar (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ) is opening at a later time this week, however he agreed to open today at 13.30 to feed our – company of five. The last time we five were assembled here was for the Karahi Palace #100. That turned out to be a lengthy visit, fortunately Moiz and his staff were well organised today.
Chef Moqeeb was sweeping downstairs as Hector took refuge from the incessant rain. Moiz was upstairs setting up after last night’s successful Iftari Buffet.
A new Drinks Menu has been printed, Hector’s Sparkling Water (£2.00) has gone up 50p! The rest of The Company would have tap water only. Not that we were skimping, Craig considered the excellent value Chicken Platter (£14.99) but declared that we were here to put money in the till. Starters all round.
Howard, Craig and Hector chose Fish Pakora (£7.95), a favourite of us all and never had at these premises. Yvonne opted for Lamb Seekh Kebab (£4.95) whilst Steve had a traditional Vegetable Pakora (£4.95).
With five diners, three new Dishes make an appearance today in Curry-Heute. For Hector – Achari Gosht Karahi (£15.00) with Brown Rice (£3.95), Craig – Chicken Jalfrezi Handi (£10.00) also with Brown Rice, Yvonne – Chicken Boneless Karahi (£10.00) accompanied by a Chapatti (£1.50). Howard was keen to try the Curry Hector has been recommending for weeks – Lamb Korma Handi (£12.00) with Brown Rice, whilst it was suggested that Steve try the Lamb Karahi (£12.00) with a Naan (£2.00) for comparison purposes. Hector can still taste the ghost of Karahi Palace in the Karahi Gosht, would Steve? Rice with Karahi, Hector? That was always a no-no when Handi by Darbar was Karahi Palace. The feeling was – Achari needs Rice.
Craig negotiated – mild – his customary Baby Curry. We told Moiz of Craig’s famous Curry without Spice at Royal Bengal (Praha) back in 2012.
The Starters arrived in good time. Each was served on a steel tray with Raita and a Chilli Sauce. All but the Vegetable Pakora commanded a modest Salad too.
Fish Pakora
Five bits of Tilapia, not great value, eight quid for not a lot of Fish. Initially I wondered if these were small Fish or strips of a larger one. The latter was the conclusion. Freshly cooked in a spiced batter, there was a good kick, especially when the Chilli Dip was employed. Less shrubbery, more Fish please.
Seekh Kebab
Two Seekh Kebab cut into four pieces. This did appear to be better value.
Lovely Kebab – was Yvonne’s remark later.
Vegetable Pakora
This appeared to be the best deal among the Starters. A dozen or so pieces of Pakora, the dark colour showed they had been well cooked, and probably twice.
Plenty of it. Not fresh, definitely reheated – was Steve’s comment.
There was a loud clatter emanating from the foot of the stairs – he’s dropped all the food! Fortunately for us all, not the case. There is a dumb waiter, but I haven’t seen this being used yet.
The Breads were well received, Yvonne is a fan of Wholemeal Flour, so the Chapatti suited her taste. The Naan was good – Steve would tell me later.
This was the first time I have sampled the Brown Rice at Handi By Darbar, it will not be the last. With Cloves and (Nigella?) Seeds mixed through, this Rice was particularly tasty. The volume was judged correctly, we each managed to clear our plates.
Achari Gosht Karahi
The – portion – has had me asking myself why I hadn’t invested in the half kilo. £23.00 may be the answer. Sharing a kilo (£35.00) is a much better option.
Topped with copious slices of Bullet Chillies, the Spice Level could be managed. The Meat count was into double figures, Lamb on-the-bone, of course, one Sucky. The Masala was sufficient, just enough to have with Rice. The viscosity meant it didn’t all disappear into the Rice.
The Meat was decidedly more chewy than experienced here previously. However, it’s possible that having experienced the outstanding quality of Lamb served at Chimes of India, the difference was noticeable.
This tastes of India – was a remark made out loud at the start. There was something about the blend of Spices which whisked the taste-buds to the east. Cloves and Star Anise were prominent, to what extent the Rice was contributing here was hard to judge, but contribute it did. This was an ideal partnership.
Around the halfway point I remembered I was eating Achari. It is suspected that the Pickle was merely waved over the karahi, much more was required. The level of tanginess was therefore – minimal. Whilst that may have disappointed, the overall Flavours from the Curry still impressed.
Chicken Jalfrezi Handi
Chicken, Jalfrezi, we know what’s coming…
What sort of abomination was this? Craig and Yvonne wind up the Hector oft: a jar of Curry Sauce, poured over Chicken with big pieces of Capsicum and sliced Onions – a favourite – home-cooked – meal. And so, Craig carefully arranged the Capsicum into a pile, the Chicken appeared to be incidental. He loved it, and told us so constantly as he ate. One assumes the Spice Level was a la Craig. Chicken Jalfrezi, it’s on the menu for such peeps.
Very enjoyable, tasty starter and main. Excellent, friendly service – his very words.
Chicken Boneless Karahi
The saga continues. This was the first Chicken Karahi seen at Handi By Darbar, the joy of the fellow diner. It wouldn’t appear otherwise. This was an unusual choice for Yvonne who does like Soupy Curry.
The sliced Bullet Chillies and Coriander sat atop a thick, minimal Masala. What Flavours can one create without Lamb or Bones, I may never establish. The Karahi went down well. Yvonne:
Excellent meal, I really enjoyed it.
Nice chicken, very tender, a good bite to it without being excessively hot.
Lamb Karahi
How often have we had this at these premises? The yardstick. The same Toppings, similar Masala, but now there’s proper Meat.
At the start, Steve was less than impressed, he wasn’t getting much from this creation. In time, he mellowed, the situation improved, he got it. Steve:
Flavoursome, the meat was slightly tough, not as intense as previously.
I did point out that since the days of Karahi Palace, he has been used to the Hector tweaks – more Methi, more Seasoning. Note to Moiz.
Lamb Korma Handi
This may well be be Hector’s favourite – Curry. Stewart and Hector shared the kilo here last month, do read that review.
Having starved himself for many hours beforehand, Howard was hungry. On seeing the portion, I suspect he too may have appreciated the half kilo. Had the Achari not been the distraction, we could have shared the kilo. One day we shall. Howard wrote this:
The revamped and renamed premises met expectations. Unusually for me I had a starter and a main with rice. The starter was fish pakora which is difficult to get wrong. This was good. My main was Lamb Korma Handi with brown rice. Most of the lamb was chewy but I’m fine with that. What stood out was that the lamb had flavour which is not always the case. For some reason I was reminded of a white (pepper) karahi. I will soon be told if I’m very wrong. The brown rice had flavour and was a satisfying accompaniment. Overall an enjoyable experience.
Namkeen Karahi, we haven’t had that for ages.
Moiz accepted the praise that was forthcoming, five happy diners. The hand wipes were accompanied by mint creams. Not ordinary mint creams as it happened: Elizabeth Shaw peppermint cream. Yvonne was well impressed:
I recommend this restaurant!
The Bill
£108.10 Five, Starters, five Mains.
The Aftermath
It was Moqeeb who took the payment, Moiz had popped out. Therefore it was just as well that I had advised him earlier that this would be my last visit for some time. The location of the Curry in a week’s time may well surprise.
Update – October 17, 2024
This would turn out to be Craig’s final appearance in Curry-Heute.
The Bill
£24.60, however, it should have been – £20.50 ! 
Lamb Chukka (£5.50) (menu prices) and a Parotta (£2.00) were a given. The substantial Chukka is technically a Starter, no way was a full Curry going to follow this. 
Instead, another Starter was considered. Some were clearly the fayre of places east of 
Your favourite one – said the waiter as he noted the Order. With beards de rigueur, this may or may not have been Vasanth. I mentioned the young Indian chap who greeted me on Saturday afternoon. A former employee was mooted. 
The Malabar Parotta was as wonderful as ever, possibly larger than served here previously, so maybe worth the extra 40p! A few strands of the multi-layered, stretchy Bread would remain after the Hector had finished his share of the food, but not for long. 
This is the business, and how this is a Starter still puzzles. With Curry Leaves aplenty, and the much revered Dry Red Chillies peeking out, spot the lack of liquid on the plate. This is the definition of a – Dry Curry, so it’s ironic that the Curry section of the menu is all – Soup. 
Beneath the Coriander lay sliced Mushrooms, I would have preferred larger pieces. The Black Pepper was prominent, not so the quantity of finely chopped Onion mixed through the Mushrooms. Marg took the lettuce. 
The plan was to temper the anticipated intensity of the Chukka and provide the always welcomed – Diversity. A Hector needs more than just Meat and Masala, not that there was much of the latter on show in either plate. The Mushroom Pepper Fry was transferred to the Chukka plate, they were sampled alternately, towards the end, a bit of mixing. 
The Seasoning in the Lamb Chukka registered immediately, with the Spice not far behind. No prisoners, this was a Spicy Curry. The Meat was at the the limits of remaining solid, pulp was not far away. Consequently the required amount of chewing was minimal. 
The Peppery Mushrooms lived up to the description. Here the Seasoning was significantly below that of the partner Dish. The Peppery Flavour was somewhat one dimensional in comparison to the superb Chukka. 
The Mushrooms stretched the Chukka meaning that the pleasure there was prolonged. A decent combination, and one Parotta proved to be enough. A worthy meal. 
Across the table, Marg was coming to terms with the quantity of Basmati that sat before her. She knew from the off that there was more Rice than she could manage. Inclusive Rice/Bread, no holding back then. 
The creamy Masala was described as – thick – on the menu, compared to the other Masalas, possibly. It was still – Soup. This is how 
I sampled a Soupçon, interesting, more below. Marg cleared everything she had on her plate.
When I decanted the rice I felt there was too much. The bowl of creamy Butter Chicken soaked well into the rice. The sauce was spicy and left my lips tingling. A good portion overall, with some of Hector’s Mushroom Pepper and lettuce added texture to the dish. Enjoyable. 
The last strands of Parotta were put to good use. The Curry bowl was duly wiped clean. And so what must be the Spiciest Butter Chicken found yet, was duly noted. With pronounced Seasoning, this was far from the customary, relative blandness associated with Butter Chicken. 
First visited two weeks ago, – the return – to 
Vini, Mein Host, greeted from the kitchen as I stood mid room. Following a shake of hands, the Hector chose a corner table from which all could be surveyed. Window table declined. Menus were brought, a 500ml bottle of Sparkling Water (£1.60) ordered. The chaps arrived momentarily, in the interim, Vini thanked me for my 
The Curry-Heute Test : you impressed me significantly last time, can you do so again? 
Hector’s Poppadom intake was minimal, the chaps took care of the pile of three. Customers came and went, Takeaway too. 
The three Chapattis disappeared in an instant. I don’t know how he does it. There was nearly a fourth, however, Hector offered a distraction. The Mushroom Rice was as good as anything served anywhere, better probably. The fresh Mushrooms complemented the lightly Spiced Rice, the perfect accompaniment? And there are those who cannot stand Mushrooms.
I note there is no equivalent Curry here in Lamb. Two Ginger Strips and a threat of Coriander topped a dish that was clearly dominated by the Meat content. The ratio of Chicken to Masala was favourable and befitting of the Bread accompaniment. The Masala appeared to have been blended and had a decent level of viscosity.
Desi Lamb (on-the-bone)
Last time
The Meat and Masala were arranged on top of the Mushroom Rice, spot the Sucky Bone. The overall quantity on the plate matched the Hector idyll, there would be no wastage. Whole Spices ware revealed: Green Cardamom, Peppercorn and the mysterious piece of Star Anise which 
The quality of the Lamb was apparent once more, as Tender as Lamb can be without being on the edge of pulp, glorious. The leftover Masala was added sooner than is the Hector norm. Having applied a bit of stirring, any sense of soupiness was gone. 
The Curry-Heute Test : Curry and Rice, such a simple concept, this was as good as it gets.
On 
There were no – Mmmms – as the good doctor ate, unusual. As with his fellow diners, every morsel was eaten. Dr. Stan’s verdict:
It was lightly spiced, a creamy, spinach flavour. Lovely, tender (meat), not a spicy Curry, but very good. Not the usual Lamb Saag served, it’s different. 
The Bill
It’s approaching two months since Hector last had his staple 
Moiz greeted as I entered at 12.50.
I took my usual spot in the ground-floor seating area. I have resolved that when dining alone, I shall maintain this favoured seat, upstairs beckons otherwise. With the room to myself, I managed more photos of the ground-floor vista. 
The 
The stripes of Tamarind across the Yoghurt/Raita topping had me puzzled for a moment. The appearance was such that this could have been a Dessert. Once I stirred the contents of the plate so I revealed Chickpeas, lots of them, Tomato and Coriander. 
The abundant Ginger Strips and loops of a Chilli brought Manchester’s – 
Stirring up the remainder at the halfway point brought out my first awareness of Cloves. My final piece of Meat featured a Sucky Bone, the marrow was suitably acquired. Flavour, such an intensity of Flavour. Whilst 
The Aftermath
Taste of Lahore (Rua do Benformoso 76, 1100-086 Lisboa) was spotted on Wednesday after a not so special Curry at 
Today, the ladies were off up-town for a pukka lunch and a girls’ day out. They would spend a bit more than €6.00 a head. I fetched Clive and led him to Martim Moniz and on to 
The three of us were therefore having the Mutton Korma which comes with two Naan, Raita and Salad. 
The three bowls were assembled, the distinctive aroma of a Desi Korma revealed all was well, this was what the Hector wanted. Four large pieces of Goat on-the-bone sat in a Shorva. Initially we had no cutlery, this was going to be fun. 
Dipping the Naan in the Shorva revealed Big Spice and Big Seasoning. Dipping Bread, what’s this all about? This was a Desi Korma, full on. Clive had the Sucky Bones, I found a rib bone. Goat, we had assumed Lamb, this was as soft as Meat can be. My limited exposure to Goat has been associated with tougher Meat, not today. 
The earthy, authentic Desi Korma Flavours were a delight, I could identify a faint sense of Cloves. 
Freed from my corner, the Calling Card was issued and appreciated. More photos, big smiles. Hopefully this will put Taste of Lahore on the Curry map.
Later, we passed the highly protected Russian Embassy en route to pay our respects at the memorial to Alexei Navalny who was buried this afternoon in Moskva.
Caxemira – Conzinha Indiana – some may recognise the name and recall the down-town location on an upper floor. In last year’s visit to 
Arriving at 19.30, Caxemira was empty apart from a solo diner. The premises bore no resemblance to their former locus, this was bright, modern, pukka. Comparisons with 
The logo on the menu was the first confirmation that these were the same people. I did show Mein Host a photo of the previous premises:
The solo diner departed, we had the place to ourselves. The original premises were always busy, this felt strange as did the décor. Those who used the facilities remarked on the luxury. Caxemira bears no resemblance to the nearby 
There was no dramatic entrance, no smoke, no sizzling. Pieces of Tandoori Chicken, Chicken Tikka, Lamb Seekh Kebab and eventually unearthed Lamb Tikka sat atop a bed of Onions. The accompanying viscous, Herb-strewn Masala, looked decent.
Needs more salt – was Steve’s opening remark. Unusual for Steve. 
Two whole Finger Chillies and a threat of Coriander topped the Masala. At the end, one Chilli remained, so Clive stopped short. The Masala was different from Steve’s. In fact, the four Masalas presented this evening had different characteristics, so a good bit of tweaking in the kitchen. 
With a Tomato-Red hue, this appeared to be the richest Masala presented this evening. Tomato is what the Hector was after, not Cream. Fortunately any Cream here was minimal, however, there was a brief panic when a trace of 
Nine pieces of Meat were arranged on top of the Pulau, an OK portion, Previously at Caxemira, I have suggested two people sharing three portions a la 
Behold a Soupy, Yellow, presumably Creamy Masala. Down with that sort of thing. However, this was very much a Curry for the ladies and/or – the children. Condescending, moi?
That the Chicken had been cut into small pieces was relayed early-doors. Then Marg made a statement of special significance:
The Chai was described as – hot. 
There was an exchange of pleasantries as we took our leave, a pleasant visit. 
Steve had already ordered. Had he read a well known and reliable Curry Blog more carefully, he may not have ordered the – quarter – of Red-Mutton Karahi (€5.50) but gone for the – half – which the Hector was back for – €10.50. In addition, he ordered a Plain Naan (€1.50) and Plain Rice (€2.50). 
Marg took a notion for Masala Fish (€6.00). This was not available and so it was back to a Kebab Roll (€4.00) in Chicken, 
Tasty Hut was stowed. We were sat at table 4 in the corner, sharing with three other chaps. They ordered a veritable mountain of food, no surprise then when some of it became Takeaway. Despite being finished first, they sat patiently until we had finished before taking their leave. Respect. 
Marg had asked for Salad in particular when ordering. What came was a Chicken Seekh Kebab wrapped in a Naan with Onion, Cucumber and Lettuce inside. 
Steve considered his – quarter – portion to be enough. Hector was here for Curry, not Bread. Twelve large pieces of Meat were arranged on the Rice. This left relatively little Masala. As ever, some was retained to top up after the first drizzle had been absorbed. 
The Masala was Peppery, a positive. Unfortunately, there was a dominant Flavour, that which I have experienced most often in Europe, and have only recently come to identify specifically – Cabbage. Steve reckoned he could smell it, the Hector could certainly taste it, and it was spoiling the day. This is not what I was 
The Bill
Tasty Hut is no more. The premises were seen to be renovated, Nawaab G is due to open here soon.
There was almost no Curry-Heute, after the indulgences of the past week, even the Hector considered a break. Marg, declaring herself free for lunch – on a Saturday – was the motivation to try a new 
opperchancities. A young lady brought the menu, Chicken on one side and thankfully Fish and Lamb on the other. Desi Lamb (£11.95) available on-the-bone had to be tried. Strangely, Marg ignored the Methi Keema Peas (£11.95) in favour of Lamb Bhuna (£11.95). She did stick to her customary Chapatti (£1.50), whilst Hector would finally secure a Mushroom Rice (£3.80). 
How long since Hector last had Karahi Gosht? The description of the Lamb Karahi (£11.95) at Chimes of India was everything the Hector deplores, 
Marg made short work of it. So much so, some of the Mushroom Rice crossed the table. The fresh mushrooms were marvellous. I would later watch the super-mario brothers deliver a box of lovely white and robust, fresh Mushrooms in addition to a sack of Onions etc. Lightly Spiced, I took enough Rice to match the quantity of Curry leaving some for the appreciative lady.
Three Ginger Strips and a threat of Coriander, topped the plateful of Curry, Meat protruding through the somewhat – red – Masala. Glasgow (sic) favourite hot curry – was printed on the – Lamb – side of the menu. A flavoursome thick sauce – was written on the other. Dry & Minimal – are the terms Hector hopes to see in any Curry. This Masala had an abundance such that Marg realised she needed Rice. I have seen Thicker Masalas. 
Hector was already having a more intense experience. A whole Green Cardamom was revealed, Whole Spice, always a plus. Marg devoured the lot in no time at all:
The large, split, Finger Chilli added a bit of menace to the presentation. Showing respect to the diner, there was the choice: cut it up, or set it aside. No prizes for guessing the outcome today. A prominent bone differentiated this Curry from the Bhuna. Otherwise, the Masala seemed similar to the Bhuna, darker perhaps, but with a similar consistency. The Meat count reached double figures as the Curry was arranged over the Mushroom Rice, two bones. In Hector’s mind, – Mainstream – was still competing with – Desi – and – on-the-bone.
The quality of the Meat immediately impressed, this was out of the top drawer. The most Tender of Lamb, and as progress was made, full of Flavour, beautiful. 
This is damn good – was declared, whilst Marg responded with a – lovely – with regards to her Bhuna. 
Curry-Heute is about exploring new venues in addition to celebrating the wonders already discovered. In time, 
The third visit to 
Is that your table upstairs – asked Moiz as he joined me and took the order for a bottle of Sparkling Water (£1.50).
Today, the Hector was going to try the Lamb Platter (£18.99) which features: Lamb Tikka, Lamb Chops, (both plural), Lamb Handi, a choice of Roti or Naan, plus Dessert of the day. My perception of this was a Thali with minimal Curry, maybe I needed a break. A couple of weeks back, after a period of intense Curry eating, I had considered going – Tandoori. That didn’t happen. 
The modest Salad, with Raita and Chilli Dip was provided once more, hot plates too. 
The Vegetable Rice was a mini version of Monday’s 
Having had the Lamb Korma Handi twice in recent days, I was paying less attention here. Saturday’s –
It was very well seasoned and spicy. (A) rich, smooth, creamy taste to it, and the Veg Rice did complement it very well. 
I was not expecting this. Two pieces of Lamb Tikka and two Lamb Chops sat on an iron sizzler plate. Abundant Onions were being cremated, some were already. Had I known this was coming, I would have asked for the Curry to be served thereafter. The precedent set, we all now know!
Lamb Chops, I could eat these all day. With burnt edges, cooked a la Marg & Hector, succulent, tasty, and here the Raita came into its own. The Tikka pieces were regarded as Boneless Chops, perfection. As for the Onions, a Moizzy Marvel. 
The Naan was served halved, I must remind him, Bread served whole is so much better. Light in colour and Texture, a bit puffy, there were no burnt blisters. The Naan would act as a conveyor, little more. I would manage just over half. Without Coriander & Chillies, not so interesting. Again, maybe there’s room for negotiation here. 
Featuring the standard Toppings at 
Some Tomato Seeds were visible in what I have come to recognise as a Desi Masala. Blending, as done in Mainstream venues, does not create this smooth, Oily Texture. How does one achieve this without blending? 
As Moiz cleared the table so he noted the unfinished Naan. He concurred with my observation that Europeans have – Curry with Bread – whilst Asians have – Bread with Curry. Indeed, Moiz remarked upon Europeans ordering multiple Mains then sharing Rice and Bread. Marg and Hector in company. 
The Bill
After this series of visits, to get 
OK, so this week, Hector is unashamedly promoting 
Whilst I waited for Stewart, Moiz was showing a chap the transformed upstairs with a view to adding wall decorations. I suggested a poster print of Moiz, Qadeer, his father (
The kilo of competitively priced Lamb Korma Handi (£32.00) was ordered, along with a Vegetable Biryani (£7.95).
Green Beans, Peas, Carrots and Sweetcorn were mixed through the Spiced Rice, the standard Vegetables which feature in this Dish. No Mushrooms. A bowlful of Raita accompanied, we had an abundance. 
Lamb Korma Handi
Beneath the Toppings: sliced Bullet Chillies, Ginger Strips and Coriander, lay a somewhat – shiny/wet – looking Curry. Once the big spoon was applied, so the Masala took on its true nature. This was suitably – Thick – approaching – Dry. 
The Seasoning registered first. Get this right and Hector is always a happy hound. Finding a whole Clove in my mouth took me straight towards a Manchester Curry. The Spice Level was decidedly – medium – this Curry is all about Flavour, not heat. 
Having topped up, Stewart spied the remnants sticking to the karahi. He was not for leaving anything. A Chapatti (£1.50) was duly ordered. 
Moiz took the polished karahi away as the Hector finished the final mouthfuls. Maybe Moiz didn’t believe we could do it. 
The Bill