Are you going for Curry tomorrow – Marg asked yesterday.
After a week of indulgence at Kabana (Manchester), giving the Saturday afternoon Curry a miss was a consideration, until the day dawned. The Hector still had unfinished business having been denied the Fish Creation in Manchester, the itch had to be scratched.
It was spotted recently that Madhras Dosa (76B, Old Dumbarton Rd, Glasgow, G3 8RE) could be opened at lunchtimes once again, this was confirmed by telephone. A phone-call, how gauche.
Arriving just on 14.00, Madhras Dosa was empty. The place has been tidied up and new tables and chairs installed. Twenty one could now conceivably be sat at this relatively small venue. But not comfortably, the chairs are somewhat lightweight. Still, it was better than being out in the snow/slush.
Chef Satheesh nodded in recognition as I took my seat. A young waitress brought the latest edition of the menu.
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.
Another chap appeared from the back room behind the adjacent premises. It remains a mystery as to why the former overflow is no longer part of the premises yet the rear is.
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.
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South Indian Fish Curry
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.
The pieces of white Fish were super-soft, approaching pulp. No chewing was required, even a gumsy budgie would have succeeded here. There was little sense of – fishiness – such was the intensity of Flavour from the Masala. An inward glow of satisfaction was attained, yet this Curry was clearly the opposite of the Hector norm. Strangely, I did not make any note on the level of creaminess or the presence of coconut. If present, not an issue. How different was this from a Euro Curry!
The Bill
£16.00 Pennies have been abandoned then.
The Aftermath
I asked the waitress how long it had been since Madhras Dosa opened at lunchtime. She has been here a couple of months, so not that long then.
See you again – was her farewell.
It is time Hector reacquainted himself with the Lamb Chettinad (£7.99/£9.98) at Madhras Dosa. A Saturday lunchtime Curry, north of the river, and within budget; watch the number of visits increase, steadily.
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 
There was time for a seven bell lunch before heading to the airport. It was about time the Home Made Mutton Curry with Bone (€14.90) served at 
The heart sank momentarily, not another Creamy Masala? I convinced myself that the creaminess had been reined in somewhat. Six BIG pieces of Fish sat therein, how I wished it was three hours later. Coriander leaves and stems topped the lot. 
A split Green Cardamom was the first thing I bit onto, not the best of starts, but Whole Spice is always a positive. The Spice Level was significant. Finely chopped Green Chillies were encountered in the mix, these and the Coriander stems added to the traditional – grittiness – of the Masala. The Seasoning varied. The, as ever unidentified, white Fish gave off the hoped for powerful Flavour of Fishiness, but no sense of ever having been in the sea. Fresh-water Fish? The Masala carried the load here, sufficient to declare this as a worthy Fish Curry. There were no bones.
Defeat was accepted. What was the Hector doing having a la carte this early? There was a ‘plane to catch, and the lively Icelandic volcano has yet to erupt.