Day two of – The London Trip – and once again Lord Clive was happy to accompany Hector on the quest for quality Curry in SW17. A busy Lahore Spices (111-113 Upper Tooting Rd., Wandsworth, London S17 7TJ England), was passed yesterday on the trek between Tooting Broadway and Tooting Bec. Today, we alighted at Tooting Bec in the knowledge that Lahore Spices was nearer – the top end.
We entered at 12.35, the first customers of the day, so a different experience compared to Sunday lunch down the road at Lahore Karahi. The waiter led us towards a window table, I stopped short and chose one mid room.
We remained the only diners until around 13.00 when two chaps came in armed with bottles of wine. Wine with Curry, what a waste. Tap water for us.
Lahore Spices serves traditional Punjabi/Lahori Fayre, not that Hector is likely to ever order Paya (£8.95) or Haleem (£8.95). No Burgers or Pizza are served here, serious food only, well apart from that for – Young Guests.
Karahi Lamb Special ½kg (£17.95) almost tempted. That the standard Karahi Lamb was only £8.95 was also considered, cheap for London. I ran through the menu for Clive, he settled for Keema Mutter (£8.95) plus his usual Keema Naan (£4.25). Lamb Korma (Pakistani Style) (£9.25) caught Hector’s attention. A Desi Korma? I have only ever encountered this in Glasgow at The Village and Karahi Palace. This has long been Hector’s favourite Curry, i.e. when not having Karahi Gosht. A Chilli Naan (£2.25) would accompany.
On relaying the Order to the waiter, I firstly had to establish that the Lamb Korma was not of the the common – Coconut laden – variety. I then asked for Desi, Apna, the lot. Spicy was certainly noted.
A Modest Salad was brought to the table. This featured three slices of Tomato, Clive was not missing out. I found the Onions to be potent.
Lahore Spices is a good sized premises, spacious, well lit with contemporary décor. A display counter runs down one side of the room, the kitchen lies to the rear.
*
During the wait I went up to the counter to photograph the prepared Dishes. Hector was in his element, a worthy Curry Cafe and the prices amazed. If Lahore Spices can sell Chapatti and Naan at £1.00, why can’t everyone?
Both Breads were well fired and in time, would turn crispy. The Chilli Naan, served in two pieces, also featured Coriander, a bonus for Hector. There were sufficient burnt blisters and the puffiness ticked another box. I would eat all but a scrap.
The Keema Naan was quartered. There was no sign of – pink – Mince inside. A meal in itself, Clive would only manage three quarters.
Lamb Korma (Pakistani Style)
Large pieces of Meat protruded from the rich Masala. The Oil was already collecting on the surface of the Masala, a residue would maintain. Green Chillies, which had been no more than halved, were a feature, – Spicy – had been taken seriously. By eating directly from the karahi, there would be no Meat count, yet this was clearly a decent portion. Indistinguishable from my usual Karahi, this looked worthy of a Hector.
There was big Peppery blast which surprised given the redness of the Masala. The Seasoning was spot on, the crucial element which defines a Curry.
Most of the Meat was wonderfully Tender, more chewing was required for a couple of the larger pieces. The Meat was giving off so much Flavour, and with each mouthful, a Spicy blast. With Chillies in the karahi and in the Naan, this was not for the faint of heart. Tears, a runny nose and a sweaty scalp confirmed that if one accepts the – Vindaloo – scale of Spice, this was beyond that.
Importantly, there was Flavour, maybe not as intense as I have been enjoying at Karahi Palace (Glasgow) in recent months, but this was truly – in the style – a Curry to savour, a Curry to remember. I congratulate Chef.
Keema Mutter
One could not but help notice the abundant Peas. This was an authentic Dry Keema, there was no trace of Oil visible. The quantity impressed, around the halfway stage, it became even more apparent that this was a large portion.
In the last couple of years, Clive has been boasting about his home-cooked Keema Mutter. Then he tried the recipe posted in Curry-Heute and upped his further. His first statement today:
I wish I could make it like this.
Clive would repeat this at the end of his meal, then added:
Very good, very spicy, temperature very hot, I had to wait for it to cool down.
We were two satisfied customers in Tooting this Monday lunchtime.
The Bill
£24.70 I asked the waiter to split the Bill, he charged us half each – doh!
The Aftermath
I had spotted a chap who could have been Mein Host, alas he was not in sight as we departed. I gave the Calling Card to one of the waiters. Apart from acknowledging this, there was no further discourse.
Hours later the Citrus was breaking through. With fewer Chillies, this may have been manifested sooner.
2023 Menu
Dr. Bernard stated on December 31st last year – Your blog is not complete without reference to SW17. Today, Lord Clive of 
The Menu was provided, I quickly read it through to Clive, his customary Mutton Dhansak (£11.95) would be passed up, he would follow my lead. Meat Karahi (£11.95) it had to be. There was no mention of – on-the-bone – that I could see on the menu. Perhaps the Lamb Charsi Karahi (£14.95/£21.95) would be served – authentically. Note, Hector was also eschewing Fish Masala Karahi (£11.95) in favour of – Lamb. 
A Butter Naan (£1.50) and a Keema Naan (£4.95) completed the Order. No way was Clive not having his Keema Naan. 
I had to bide my time to get any photos of the room. Observing the Fayre being presented, all were having the food of the Indian Subcontinent. Unlike comparable establishments in Glasgow, Burgers and Pizza are not on the menu. How would my Glasgow Brothers cope? 
Ginger Strips, and sliced Bullet Chillies had been stirred in at the point of serving. A threat of Coriander topped the mass of Meat and Masala, no microscopic London portions here. Initially I noted the Meat as cut – small – but reviewed this as I made progress. The Texture would vary accordingly, the smallest pieces being super-Tender, the larger requiring more chewing. Well, one would hope so. 
On asking for – The Bill – it was Rizwan, Mein Host, who came over with the card machine. 
The Aftermath
Dawat, across from Lahore Karahi, opens at 08.00, whereas next door Saravana Bhava opens at 10.00, both remain open all day thereafter. 
Watan opens at 12.00.
Hector let loose in Glasgow on a Wednesday? That can only mean one thing, Kofta Anda at 
The tray with Kofta Anda was on display under the glass counter, for once I resisted the Aloo Gobi. Mein Host took the Order: Kofta Anda, one Chapatti, one Meat Samosa. I returned to my seat, at other tables the debris from two previous diners was in situ, and would remain so. There is no ceremony here, there’s no menu or prices on display either, WYSIWYG. Things are different in Govanhill, double parking along Garturk Street is also OK. MOT central. 
A chap brought a Chapatti from the kitchen, he looked around, as there was no-one else, he placed it in front of me. Large, Wholemeal, well fired in parts, this would do the job, albeit, there would be the inevitable splashes. One cannot have Rice with Kofta Anda. 
Four Meatballs, only four? 
The first intake of Shorva caught the back of the throat, Spice, Seasoning and Soupy, authentic Shorva. Desi Man! I cut the Meatballs up into smaller pieces, not necessary, but who wants this to stop in four bites? These Kofta had the required level of Seasoning, and seemed more – Meaty, one up to 
At first I thought there were two, something to do with the fold in the pastry. Hot, greasy, the Samosa was packed presumably with Lamb Mince, plus surprisingly large pieces of Potato. Had it arrived first, I would have enjoyed my first ever Samosa at 
Marg, already on the Southside, declared herself free for Curry-Heute. Such was the level of enthusiasm, Marg had secured a table at 
There was no sign of Mr. Baig, Mein Host this afternoon, though Kasif’s big brother who works in the kitchen, did acknowledge me when he passed by. 
Three large pieces, double fried, were accompanied by a Dip and a modest Salad. No Tomatoes, of course, we’ll see how high the price goes in the coming weeks. We had to make do with Cucumber, Onion, and the dreaded 
The Naan arrived cut into four pieces, well almost cut through. Folded, Marg wondered if there would be enough to share. Once opened, the Naan proved to be substantial. With a thin centre and risen, puffy, soft edges, we both had the our preferred parts. 
I didn’t, but I could almost taste that blended Masala. Marg did a Meat count, important when having the Lunch Menu. Six was the total, though a couple of pieces were toty. 
One assumes the distinctive 
The food was – Hot! A quiet 
Five medium-sized Kofta sat in the dark, Herb-rich Masala. Each Meatball was halved in order to make the Meat to Masala ratio appear more favourable. The Masala was wonderfully rich in Flavour. One assumes there was more than just Spinach in there. 
Craig and Lesley’s invitation for dinner in Helensburgh, with Hector cooking of course, has effectively been in place, for years. We all know why it has taken so long to fix the date. Usually when one receives a dinner invitation, the host cooks. However, 
Hector out on a Friday night, so pre-retirement. Alan suggested Curry night for the chaps only, and the venue: 
Alan was having Hector’s usual Order – Karahi Lamb – (£12.00) in the preferred style: extra Salt, extra Methi, with a Chapatti (£1.00). Having had this 
of Cucumber in both meant Alan was not having these. In the end, both remained untouched. When the jug of Tap Water arrived, Alan mentioned – bleach. Somebody reads Curry-Heute. As noted on Saturday, this appears to have subsided. 
Topped with the customary Ginger Strips and Coriander, the Karahi was ever so hot. Allan watched the sizzling, and realised he would have to wait for partial cooling, else he would have done himself damage. The Chapatti was served halved. We studied it then agreed it could have been made from a mixture of Wholemeal and White Flour. 
Served in a bowl, without Toppings, because this is Curry, not Karahi. Alan noted the more – Soupy – nature of the Dish also, hence the need for Rice. The Masala was dark, menacingly so. I decanted the solids and some Masala, leaving the remainder for the end game. 
Twice the price of the standard Rice Dishes, the quantity is commensurate. I had already declared that half was going home. This is a effectively a Biryani, the Mushrooms offering Diversity. The Spices in the Rice complement the Curry, this has become a tried and tested combination. 
Cloves! – registered immediately, and aggressively so. The Spice Level was distinctly high, the Seasoning spot on, for Hector. Apart from Clove, the depth of Flavour here was stunning. I awaited the possible – Citrus – not tonight. I asked Alan if he had been to 
Spicy? The Spice Level seemed to grow. On biting into a Peppercorn, I studied the Masala, none. On digging through the remaining Rice, – aha! 
An alternative favourite meal at 
A Complimentary Salad, featuring sliced, Pickled Chillies and copious Onions was presented along with the customary two Dips. Today, the Chilli Sauce was not heated, too warm outside? I accepted the can of Mango Rubicon (£1.00) which Naveed brought out. All was set. 
A plateful of Fish in Spicy Batter, Haddock is the norm at 
I’ve tried making these, but why bother when 
There was a welcomed gap before the Aloo Gajar Mutter was brought, this meant the food on the table could be eaten whilst hot, apart from the Salad. It was delivery time. Having observed the – Pearl – Cooking Oil being brought into 
Potatoes, skins on, Carrots and Peas, topped with Ginger and Coriander, sat in a mushy Masala; this is a meal in itself, and a rewarding one. It never fails to amaze me that – 
I took around half of the Vegetable Curry and set the remainder aside. I knew already that a – doggy bag – would be required. 
The remaining Fish complemented the Potatoes, Peas and Carrots. The Potatoes had absorbed Flavour from the Minimal Masala, the slight Sweetness from the Carrots added another dimension. The Peas played their part, and not just as – Ballast. This is a favourite combination of Vegetables, but certainly not in European cooking. The Spice brings out so much more from these humble Vegetables. 
I ate on, happy that I had sent half of the Aloo Gajar Mutter back for packing. I mopped up the Oily residue with the last morsels of Fish Pakora. I could have this meal every week, but as unfolds below, morally, I cannot. Anyway, as it’s the start of a new year, I’ll have to get back to the other delightful venues on Allison Street. 
12.45, Marg dropped Hector at 
Unbelievably, this was my first visit to 
The shutters were finally raised, the sunlight flooded in. When does winter arrive?
As reported on Saturday
How I missed the opening of 
Mein Host brought the menu, he confirmed that Taste of Chennai opened on Friday, the balloons didn’t last long. 
The Rice section is extensive. Today, Marg was having Rice, not her customary Chapatti (£1.50). I suggested we share Veg Fried Rice (£6.99). With Plain Rice at £2.99, this should surely be enough to share. A 750ml bottle of Sparkling Water (£3.99) completed the Order. 
The Spice Level built slowly. There was no big blast of South Indian Curry, no Red Chillies, no roasted Coconut. I was evaluating the Seasoning when finally, the Fish gave off its true Flavour. A Fish Curry that tastes of – Fish – too much to ask in too many venues. Something then triggered the release of the recognisable South Indian Flavour, never strong, at last it arrived. This was more like it.
Really, how – Soupy – can a Curry be presented? There was no sign of anything genuinely solid in the Masala. Maybe the floaters were the skins of the famed Dried Red Chillies, Marg wasn’t saying. Marg didn’t count the Meat, but she was finished long before me. I had bones to pick out and notes to take. 
With regards to the Lamb:
Of the thirty five restaurants defined in Curry-Heute as Glasgow’s – 
Having closed in 2020, The Wee Curry Shop (7 Buccleuch Street, Glasgow G3 6SJ) opened again towards the end of last year. As Hector understands it, the people who ran it, as part of the Mother India chain, have their own 
Due to a lesser sporting event, Curry-Heute was early today. Dr. Stan, yes he who avoided all Curry in Manchester last week, arranged to meet Hector at Bombaywalla at 13.00. Surprisingly, Bombaywalla was closed, though later, Mags did find a note online stating this is temporary, until February 12. I led Dr. Stan towards 
sprinted ahead, sort of, to see if The Wee Curry Shop was open. It was. Clearly, opening times have changed since the relaunch, Hector’s preferred mid-afternoon Curry is now an option. Visit #3 to 
Evidently, we were sat in what was formerly the legal premises next door, The Wee Curry Shop has doubled in size. When we departed, eighty seven minutes later, the same tables remained occupied, the chap clearing and wiping as more diners arrived. Why did he keep people standing when so many tables were free? Why so crammed?
The menu was brought, the Lunch Menu: £8.00 or £10.00 for one or two courses, respectively. Having dismissed the Vegetarian and Chicken options, this left – Simple Lamb Curry – and – Lamb Mince and New Potato, hardly riveting. I asked for the Main Menu (below), it was pretty much the same with the added option – Garlic Lamb and Mushrooms (£12.50). OK, one presumes larger portions, but with Rice, why pay more when a Starter was in the offing? 
I recall in the years before Curry-Heute, BC-H, yes there was such a time, being served an insulting potion of Pakora at 
We’re at a Mother India, the company that transformed Curry in Glasgow, educating the masses …including those of us who had yet to try the Curry Cafes across the river. Why – Simple?
Five decent sized pieces of Lamb sat in a Soupy Masala, not Shorva by the strict definition (cf. 
This looked the part, suitably Dry, with a Thick Masala, such as there was. Dunking this in the Soupy Masala would have been sacrilege. I arranged the Potatoes, Cauliflower and Peas around the edge of the soup plate. I can’t say I was aware of the Peas thereafter. I still had a significant amount of Rice to add. 
Simple Lamb Curry – there was no big blast of – anything. Had this been 
Then there was the spare Rice, I dumped it on top.With the Meat almost gone, I was left with Masala soaked Rice, I put on my Biryani hat. A more potent Masala would have enhanced the experience, still, this wasn’t too shabby. Dr. Stan’s verdict:
Given the pedigree of the chain, Hector expected so much more. There used to be – Specials – to complement the menu, why such a limited range? 
On Sauchiehall Street, there were balloons outside Taste of Chennai, the rebranded 