My wife is the best cook in Glasgow – so a taxi driver told me one evening. The Hector is still waiting for an invitation to verify this.
I make it a point of establishing where taxi drivers eat in Glasgow, anywhere for that matter. They usually know the best places. It was Steve who mentioned New Cafe Reeshah (455 Shields Road, Pollokshields, Glasgow G41 1NP) last week after he, Howard, and their ladies shared a taxi. For Takeaway only – was the given caveat.
Despite the minimal seating and lack of facilities, original Cafe Reeshah was becoming a favourite when it changed hands in 2018. New Cafe Reeshah did not impress, this venue then fell off the radar. Having decided to suspend my latest project and give The Wee Dhaaba a rest, I’ll try not to wait six years before returning there.
The Monday Curry, I arrived at New Cafe Reeshah bang on 13.00. A small queue stood at the counter, this venue is very much a Takeaway, however, the two tables remain. Seating for ten, cosy if anyone else joins. By removing my jacket, I made it clear I was here to sit in. The Dishes on display were duly captured.
The fayre was a la Glasgow Curry Cafe, an array of starters and ready-cooked mains. Given what I have eaten in the last few days, the Chicken Curry was almost tempting, but what was that top right, behind the Vegetable concoction? There wasn’t much of it. A comparatively Dry Curry, hint of Yoghurt/Cream, the Meat unfathomable at distance, not a trace of Oil.
I took my seat and studied the menu whilst those who had ordered pizza got their order. Pizza, it would fly out the door in the next half hour or so, and at the prices charged here, not surprising. I cannot believe what the big chains now charge.
The business end of the menu offered Curry in two sizes of portion, this I like. Haleem, that was the other Mash, as established when a later customer ordered this obliterated Lamb which is very much a matter of taste.
The only thing I knew for certain on arrival, I was having a Tandoori Naan (£1.50), enough Rice of late. Lamb Karahi Lahori (£11.00) was the obvious attraction on the menu.
We can do anything for you – was the proud claim back in 2018.
I had come early to allow waiting time if necessary. When one of the two chaps front of house was free, I asked what the mystery Curry was.
Lamb on-the-bone.
Done.
An impressive portion of the Lamb on-the-bone was taken to the kitchen for reheating.
I helped myself to tap water from the jug on the counter. I would count four members of staff, at some point or other, everyone was involved in slicing large pizzas. The delivery truck came with Spices, flour and more pizza boxes.
One of the kitchen chaps placed my Curry and Naan on the counter, came out front, and made a point of serving me himself. Having secured a spoon, all was set.
The round Tandoori Naan was served whole and was on the verge of forming blisters. Suitably, risen, this would prove to be light and fluffy, an excellent Naan.
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Lamb Lahori Karahi
Jumping ahead here, the ensuing conversation confirmed the nomenclature.
The transformation from display Curry to what sat before me was marked. The Oil had separated, if one doesn’t appreciate an Oily Masala, then this is not for you. Herein lies Flavour, and maybe the heart attack. Tomato Seeds were prominent in the Masala, one piece of skin. This Masala oozed quality.
The Meat count reached double figures, two Big Bones were apparent, smaller ones attached elsewhere.
Dipping a piece of Naan into the Masala, a sharp blast of Spice hit the back of the throat. No prisoners being taken. The Flavours soon followed, how intense was this? The Seasoning was spot on, it was all happening here.
Having sat in the chilled Masala, the Meat was well marinated. Super-tender, a total delight. No Sucky Bones, behold the distinctive bone from a Lamb Chop, Meat slightly detached. Just how good was this Curry?
No Whole Spices, a subtle sense of Cloves, what a blend Chef had produced. This was Wow! – and beyond. The Flavours, the pleasure given, off the scale. Such depth, that which marks Desi/Apna from Mainstream Curry Houses.
One of the co-hosts engaged me. I firstly confirmed this was the Karahi.
We use bone, home style.
He then seem to suggest that this was not for Takeaway, so much for taxi drivers.
Desi! – I got it in, again.
Is bone bothering you?
I assured him this was my preference.
I ate on, eventually reaching the point where the very fine Naan had to be abandoned.
Just how good was this Karahi? The Seasoning was right up there, again, those who cannot handle – Salt – this is not for you.
Stunning, sensational, this is why the Hector tours these humble Southside venues. Authentic, a term abused by too many venues, but truly apposite. This was as good as Curry gets. Something wonderful has happened at New Cafe Reeshah since my first visit. I shall certainly be back to sample more.
The Bill
£12.50 Great value.
The Aftermath
Introductions over, I established that this glorious Lamb Karahi is available every day. As is the Curry Cafe norm, fresh Dishes are prepared every day, so until the pattern is established, it could be pot luck in terms of the other Dishes. Lovely people, I look forward to my future/immediate visits. (New) Cafe Reeshah is back.
2024 Menu
Hector cooks a Prawn Curry? After the recent 
With Marg up north, today was an opperchancity for experimenting. 
The Potatoes were then dry fried in the Onion-Spice mix before the Coconut Milk was stirred in. 
To accompany, Rice, note the inclusion of the leftover Veg Fried Rice from last week’s visit to
The humble Potato rarely fails to deliver. Maybe every Curry should have an – Aloo – component? Herb-rich, Earthy Flavours were unsurprisingly dominant. Seasoned to taste before serving, the late addition of coarse Black Pepper was the only source of Heat. This was surely a better outcome than originally planned.
The Prawns were the added bonus, maybe cooking them in the Onion-Ginger-Garlic at the start would have given them more Flavour. As a light meal, this worked well. 
The freezer said – Chicken tonight. Something different was required, there was a notion for 
The surface Masala was among the thinnest I have ever cooked. There was a more substantial Masala at the base of the pot, so not all Shorva. The quantity of Salt in the 
This was a tasty Curry, enjoyed by us both. It’s all about the sauce, the Chicken, as ever, proved to be incidental. Patia may well make another appearance in the coming months. Has anyone ever encountered Fish Patia? Fear not, the Hector will never order Patia in a Curry House. 
A Monday lunchtime in Glasgow, options for Desi Curry are frustratingly limited. A third visit to The Wee Dhaaba (17 Elder Street, Govan, Glasgow G51 3DY) was the choice. On 
Marg would join me, but not for Curry. I had promised the ladies at The Wee Dhaaba that I would bring Marg for coffee one day. Today was that day, however, once again, the opperchancity to have Masala Tea would not be resisted. 
A return to Lamb Karahi was envisaged, alas this was sold out. If this excellent Curry sells so quickly, why had making more not become a priority? Without a moment’s hesitation, Methi Aloo Gosht was ordered. Spice Level was discussed, I chose seven on a scale of 1 – 10. Today a Paratha (£2.50) to accompany, Tawa was described as giving a softer outcome than Tandoori. 
Marg had studied the cakes etc. on display: Desi Karak Chai (£3.00) and a Cookie (£1.50) became her modest order. 
The wait for the Curry was appropriate. 
As nobody has ever challenged the Curry-Heute classifications of Methi Gosht, I’ll stick with it. There are typically two ways of preparing this Herb-rich Curry. One either adds the Methi to a prepared Masala, which I favour, and as was the case here
Last time,
On Monday, I offered The Carnoustie Two, the option of a visit to 
Rahman was sweeping the floor in the empty downstairs eating area as we entered. Moiz was in his customary spot behind the counter. He told me that he would be on cooking duties this evening, Rahman would look after us. It is four months since I ate here, the current opening hours simply do not suit my days out in Glasgow. Today was different.
I read the Handi section of the menu to Clive with an emphasis on the kilo of Lamb Korma Handi (£32.00). He wasn’t taking the hint. However, Marg stepped up, announcing that even if Clive and I were to share the kilo, she would have a portion (£12.00). I suspect seeing the pleasure this Curry gave the Hector recently at 
Even Daal Gosht Handi (£12.00) did not tempt Clive, was it the suffix which was confusing/misleading him? Maggie too was unsure what to have. Maybe I should draw pictures? It was time to play the ace. I read the details for both Chicken Platter (£14.99) and Lamb Platter (£18.99), sold.
Maggie chose the inclusive Roti, Marg ordered one too (£1.50). Clive asked that his inclusive Naan be a Garlic Naan (£2.50). 
Chicken Platter
For Clive, two Lamb Chops and two pieces of Lamb Tikka. For Maggie, Two pieces of Chicken Tikka and a Chicken Seekh Kebab, halved. Somehow, Maggie found the Raita to be Spicier than the Chilli Sauce, very strange. Clive was well impressed by his meat offerings. That he compared them to 
Topped with Coriander leaves and stems, the Blended Masala, with the tell-tale sign of Yoghurt/Cream having been added, smothered two pieces of Chicken Thigh, served boneless. With the Hector soon to be distracted, none was coming my way. Maggie found her Curry to be – Spicy – but like Marg, there is a long established history of them stating this when starting a Curry. Likewise, having had a Starter, the Curry would not be finished. 
As Maggie ate, so a – Wow! – escaped from her lips. I doubt she realised this at the time, but it was duly noted. Maggie:
The same presentation, same Masala, however, the light may have caught a suggestion of a Tomato-rich Masala. Clive never got beyond – OK – in describing his Curry, meanwhile the Naan was something else.
A Naan with real garlic, that was good.
A Vegetable Biryani in effect, it’s a pity that this remains only available in such a large portion. One needs to have a sharing partner. What’s this sharing nonsense? 
The full kilo of a Lamb Desi Korma, Hector heaven. Moiz had his moment as he brought it upstairs. 
The appearance, of the Curry, and maybe the Chef, was magnificent. Ginger Strips, Coriander and sliced Bullet Chillies sat atop the mysterious Masala. Yes, this has Yoghurt, more than a Karahi, and is easily distinguishable from the latter Flavour-wise. One waits for the Citrus blast, it hopefully comes. 
The – big kick – had me waiting for Marg to repeat Maggie’s reaction, not today. Marg had accepted that this was how it had to be. She could choose to avoid the added Chillies. 
The Seasoning was right up there, yet this Desi Korma was far from being – Salty. Consequently, and directly so, the Flavours were immense. A Clove appeared from somewhere, the Sucky Bone, and finally the Citrus. The quality of Meat was an improvement over that experienced earlier this year. Every piece of Lamb was suitably Tender. 
This would normally mark the end of the meal, not tonight. The Masala Chai arrived, then the Desserts which are included with the Platters. There can be little, if any, profit in this deal. 
Two generous platefuls of Ice Cream and Gajar Halwa were presented. Like Hector, Clive was not bothered about Dessert and so Marg had his. 
We waited patiently for our kilo of lamb korma handi. When it arrived I took some vegetable fried rice which was full of a variety of veg. 
Further regards, best wishes and appreciation were extolled. 
The Carnoustie Two – Dr. Alasdair and Mags, were having a day of dining in Glasgow. Marg and Hector were only involved with dinner, lunch was elsewhere. This meant the timing and volume of Curry-Heute was crucial. Three possible venues were proposed, 
A rainy Saturday, cold and wet, welcome back to Glasgow, Hector.
Having tried a variety of Dishes from the 
Cumin Rice (£4.50) remained the accompaniment of choice. This appeared to cause Chef difficulty, he hadn’t understood. Jeera Rice – I added. That worked. A bottle of Sparkling Water (£2.50) completed the Order. I note the 330ml bottles are cheaper than they were two years ago. It’s a pity Chef brought me Still Water, so no saving then. I only noticed the lack of bubbles on pouring. Why make a fuss, Pratap had treated me 
A complimentary Poppadom and two Dips were brought. The Mango sauce worked, the Mint Raita, not for me. I suspect the Poppadom was also to give Chef more time. There might only have been four of us, but he was having to do everything himself. 
For the first time at 
The description given for the Blended Masala mentions – rice tomato onion. Rice in a Masala, unusual. Given the presence of the Chapatti, I started with a scoop of Masala. 
There was a decent Spicy – kick – but where was the Flavour? There wasn’t much happening here Flavour-wise, the Seasoning was noted as – low. Today, on a certain social medium, I saw someone looking for a Salt-free Curry recipe. Reduce the Salt, reduce the Flavour. Hot food – was noted, this makes such a difference. Other than a Bay Leaf, there were no Whole Spices, though an hour after eating, the customary Cumin Seed would make itself known. 
Suddenly, there was an intense blast of Flavour which had simply not registered previously. Had the taste-buds just been woken up. ? No, the Cumin in the Rice was doing its job, as were the Ginger Strips. Goat Meat, Rice, Masala, the synergy was apparent. Had the Chapatti interfered? 
Perhaps, something from the – Specials – board will suit?
Arriving at 14.05, on the last full day of this trip, the exterior photo unashamedly records what will be the last day of temperatures above 20
We sat at the same table as on our previous visit. This time, the TV entertained Marg with scenes the Geographer deduced were from north Pakistan towards Afghanistan. Not the Khyber Pass? 
The food was brought on a large tray and assembled on the table. The Naan, what a Naan! Light in colour, yet there were sufficient burnt blisters, this proved to be the very definition of quality Naan. Piping hot, light and fluffy, a sheer delight, and it was served – whole! 
We both expected something thicker, resembling a – Daal. Featuring Red Lentils, this was thinner than even a British Lentil Soup, a Shorva by definition. For once, for Hector there was no Soupçon. Sorry. Marg’s words:
A small bowl of taste. Very red in colour and thinner than expected. Red Daal was thinly spread throughout the soup with blasts of coriander as well. A different flavour for me, and I enjoyed having pieces of hot, fluffy Naan bread to go with it.
Presented in a karahi, from which I chose to eat it, this Aloo Keema was quite a portion. Separating Oil had collected on the rim, 
No Peas – I remarked to Marg who then admitted that maybe she didn’t have Peas 
The Earthy blast of Flavour was anticipated, the Spice Level was well above – medium – but was never going to make a Hector, sweat. Well Seasoned, but maybe this batch of Keema was below that had on Saturday. Maybe not. No – Wow! – for Hector today, more Methi could have taken me there. Also, the Potato had not had time to take in the full Flavour of the threat of Masala. Too fresh a batch, was the conclusion. 
Keema, Mince as we, the British, call it, ground meat elsewhere. This Keema was super-fine, very well ground, beyond anything served by a UK butcher or restaurant. Mince so fine, no teeth were required, no chewing, a strange experience. The Potato aside, one could have eaten this Curry through a straw. 
Always on the lookout for new 
We took the U6 to Seestrasse, Kahn Baba is a block east. Arriving at 14.00, Saeed, Mein Host, directed us to the rear right of the restaurant, the tables on the window side being occupied. The menu was brought by a young chap. On studying the lengthy booklet, it was clear that all the Mainstream Dishes were here. Cocktails too, a feature of Mainstream 
In the bottom corner of one page was – Karahi Special. Two portion sizes were on offer commensurate with serious Curry Houses which serve Karahi by weight. Saeed came to take the Order.
Butter Naan (€2.00), Chicken Salat (€6.50) for Marg and a litre bottle of Sparkling Water (€4.90) were added.
I will admit to be surprised at what was presented. Nine large pieces of skewered Chicken Tikka sat atop what, after the Greek leg of this trip, could only be described as a Modest Salad. The red coating only highlights how little of the white meat was actually – Spiced, ergo the repeated observation: there ain’t such a thing as a Chicken Curry. Marg enjoyed her Salad:
A reasonable plate of lettuce, onion, tomatoes and cucumber with about eight pieces of Chicken Tikka. The spices outside of the chicken gave a good blast of flavour to every mouthful. I enjoyed the salad as I have not had too many vegetables in Berlin so far.
Look at the Naan! The Butter Naan must be amongst the smallest ever encountered. The plus, I would manage all of it, a sensible size therefore. The risen, puffy edges were in marked contrast to the centre. Here, the Naan had been elaborately perforated, the method I would love to see, to prevent it rising. Sesame Seeds had been spread across the centre, a Rogni Naan. 
The presentation in the flat karahi impressed. The wedge of Lemon, Ginger Strips and threat of Coriander confirmed that they knew what this was meant to be. The Meat count, on-the-bone as this Karahi must surely be served, reached around a dozen, large pieces. There was a Sucky Bone, yay!
Then there was the Masala which featured no Whole Spices and was comparatively too abundant. I could see pieces of Tomato that were heading towards pulp. If one accepts that a Punjabi Karahi Masala is Tomato based, then why did this one look so – Creamy? The Texture here was simply – wrong. Yes, a spoonful of Yoghurt is a customary ingredient, was too much added? Else, and I wasn’t in the kitchen, it appears to me that Chef pulped some Tomatoes, and why were the skins not removed, then spooned in the House Base Masala. The result? A blend of authentic Karahi Masala and the Mainstream. 
Yadgar 
I asked Saeed how long Khan Baba had been in business.
After 
Once again, U8 was the preferred means of reaching Osloer Strasse, 
Aloo Keema (€9.90) with a Roti made the young chap smile. I held up a photo of the last Lamm Korma had here.
Marg took a litre bottle of Sparkling Water (€2.00) from the fridge and secured two paper cups. 
Sitting mid-room, Marg could see the TV, and an event ongoing at the Kaaba, Macca. I watched the rotating 
The aroma confirmed the efficacy of this Curry, so distinctive. Ginger Strips and Coriander sat atop the karahi laden with Meat and a Shorva-esque Masala. Arranging the Meat on the Basmati, the count reached double figures. The bone count was commensurate with still having plenty to eat, one Sucky Bone. 
The Masala was Thin, but not as watery as the classic Shorva. I dipped my wee piece of Roti in the Masala, – oh yes!
The Meat looks soft – remarked Marg. She was right, of course. Tasty Lamb, giving back some sense of Spice, but not the intensity of Flavour from the Masala. As is the custom when Rice is involved, I had held back a fair quantity of the Masala, für das Endspiel. With careful management, the Masala was eked out such that there was no plain Basmati left on my plate. Hopefully, the empty plate is testimony to the degree of pleasure accrued. This Curry has to be had. 
Again, topped with Ginger Strips and Coriander, the karahi was brimming. This Keema was as it should be, Dry, not even the merest trace of Oil. As Marg cut into a piece of Potato, so the impregnation was visible. The customary Soupçon crossed the table. Another – Wow! – moment. This was superb, a big Meaty blast, Spicy, well Seasoned. This could well be the best Aloo Keema the Hector has encountered, and that based on just the sample. The Hector must experience the full Curry, but that means foregoing Korma/Karahi. Why do I keep coming back to 
Marg couldn’t finish all her Curry echoing the quantity. At home, Takeaway would have been employed, not possible today. Marg’s words: