Karahi Gosht may well be the Curry which features most in these pages, however, Lamb Desi Qorma conveys the greatest satisfaction. With the demise of Karahi Palace /Handy by Darbar, The Village is the only source of this elusive Curry in Glasgow, though theirs takes second place to Punjabi Zaiqa (Berlin). Hector cannot be in the German capital as often as he would like.
Curryspondent Bill has kept tab on this over the years. He arranged with Harry of Punjabi (560 Paisley Road West, Ibrox, Glasgow, G51 1RF) for a bespoke Desi Qorma to be prepared. Five agreed to join Hector this afternoon at 16.30, just after the opening time.
Marg and Hector arrived first, Jazzy was there to greet, no Harry today. There was time to take note of the new, brighter décor.
Meanwhile, Jazzy had complimentary Poppadoms and Spiced Onions on the table in a flash. Marg would ask for Mango, which was soon presented.
Eventually the six were assembled. Steve by car, Michael by bus. Stewart texted to ask which Subway Station is closer, Cessnock or Ibrox. Dr. Stan, mistakenly assumed Cessnock and so was last to arrive.
Ibrox – is always the answer!
Soft drinks (£2.95) for everyone, five bottles of Sparkling Water (350ml) and one Irn Bru. With the choice of two available, I could still hear – a pint of lager – ringing in my ears, evoking the early visits here back in the 1970s. Tap water would be provided later. Some spotted that Southside Water tastes different from that which comes out of the pipes north of the Clyde.
Jazzy asked when I first set foot in – Modern Punjabi – as it was called back then. I though the mid 1970s, Jazzy stated that 1978 was when it all started. Bill ran the place back then, he is still involved – a finger in this pie.
Jazzy informed us that his nephew would be coming to assist. When he entered the premises carrying a big pot, I had to wonder. Jazzy admitted that Desi Qorma is not a Curry he is necessarily familiar with, yet there is a Punjabi Korma on the menu.
The bespoke Curry aside, there was something else on the agenda today. First experienced at the much missed Punjabi – Charing X, there was no way we were coming to Harry’s House and not having the wonderful Keema Padora (£7.50).
Marg agreed to share, everyone else was up for it. I suggested five, Jazzy advised that four would be enough.
Jazzy was clearly taken aback when we all ordered Lamb Desi Qorma. Had he not been made fully aware of why we were all here? Jazzy pointed out that the Lamb would be on-the-bone, again, why we were here.
For accompaniments, the menu had to be provided. Marg would stick to her Chapatti (£1.00), the rest of us – Rice, enough Bread afore was anticipated.
Mushroom Pilau Rice (£4.00) for Steve and Hector. Jazzy offered a Special Rice and Jeera Rice neither of which is on the menu. Special Rice for Dr. Stan and Michael, Jeera for Stewart. Sorted.
The wait for the Starters was not long. Takeaway customers started to arrive, phone orders also. Still, Jazzy admitted that it has been a difficult year.
Keema Padora
Served in quarters, Marg worked out that if she took her declared one slice, that left three for everyone else. So when she took a second piece, it was the Hector who lost out. What is this sharing lark anyway?
Puri – is how the menu defines the Bread. Puffy as much as – risen, for once, being quartered makes sense. Folding over a sector, the ideal way to eat this gem of a Starter. And it must be eaten on the premises, this would never have same appeal or outcome purchased as Takeaway.
It’s all about the combination of Puri and Keema. Dry, no Oil, a mini Mince Curry, rich in Methi, whilst the Spice and the Seasoning also stood out. This is simply pleasure in the extreme. Dr. Stan would later suggest that we come here for Keema Padora as a main course and share a third as – Dessert. Share? Aye right.
Marg’s enthusiasm was disclosed thus: We waited for the starter to arrive and it was freshly cooked puffy bread with a good helping of rich Keema sauce with raw onion and coriander. An excellent mixture of flavours and I was very keen to have a second one.
Further comments are posted below, needless to say, this was an outstanding feature of the overall meal.
Jazzy confirmed that a break was required before the serving of the main course. 
Nephew got into the act and took the group photo.
Marg’s Chapatti was served whole, she does not mind the inclusion of Wholemeal Flour, Hector misses the traditional Chapatti, now only found in Bradford Curry Houses, it appears.
The Mushroom Rice was served in an appropriate volume. Straightforward Pilau, sliced Mushrooms, fine, but not in the same league as across the river at Curry Pot or Chimes of India. There, larger, fresh Mushrooms reign supreme, and much more Flavoursome Rice of Biryani quality.
The Jeera Rice was straightforward Basmati with embedded Cumin Seeds. The Special Rice featured Mushroom, Onion and slivers of Capsicum. Yes, Michael and Dr. Stan were willingly adding the dreaded Green Mush to their Curry.
Hot plates, hot karahi, much appreciated.
Lamb Desi Qorma
Sitting opposite Dr. Stan, we looked at the presentation of the karahi, starting at our end of the table.
Where was the Masala?
Had it been served as their very own Desi Lamb (£12.95), this Curry would have ticked all the boxes. A seriously Dry Curry, with an absolute Minimal Masala, as the Hector seeks his Curry/Karahi, but this is not how a Desi Qorma looks. There was a hint of Creaminess in the Masala, not the more abundant Yoghurt associated with this Curry.
So, how much effective communication/research had there been between Hector-Bill-Harry-Jazzy? It was now very much a case of enjoy the Curry set before us.
Topped with Coriander and the sliced Green Chillies as prominent as the Sucky Bones, appealing. As ever, I retained half for later, there was next to no Oil on the base of the karahi thereafter.
What a lot of Lamb, my count reached fifteen substantial pieces of Meat. Dr. Stan’s bone debris pile rapidly built up, the Hector definitely had more Meat than seen across the table. Marg would offload some Meat in my direction then Stewart’s, way too big a portion for her to manage.
The Desi credentials accrued. Whole Black Cardamom, Star Anise and a Herb Stem on my plate, in addition to the Sucky Bones. Cinnamon was revealed elsewhere.
Both the Seasoning and the Spice Level could be described as – medium. Nothing here to cause anyone distress.
The Tenderest of Meat, leg of Lamb, suggested by the bones. A subtle Creaminess emerged, but not the hoped for – Citrus – associated with the Yoghurt in a Desi Qorma.
I felt I had already eaten well by the time I reached part two. Still nine pieces of Meat left and Marg trying to interrupt my strategy by adding more. There was even more Flavour emanating from the reserve, it had further time to sit and absorb the Flavours from the Minimal Masala. An excellent Curry, but …
There appears to be a consensus:
Stewart – Good curry, well-spiced, and plenty of meat and sucky bones to sate the appetite. Didn’t expect to have it with rice, and that’s only because it was a pleasure to first revisit several slices of the Padora – my star of the show – after however many years.
Dr. Stan – Excellent Keema Padora, spicy mince and fluffy bread. Good and spicy curry with plenty of meat though not the rich masala I might have expected. Tasty special rice.
Marg – Hot plates arrived then a large karahi dish with a very generous helping of meat was given to all of us. The lamb was very tender with lamb on the bone as well. Good bones with extra flavour. I thoroughly enjoyed the dry sauce with the Chapatti. Ginger burst, coriander, cinnamon sticks and a thick sauce made the dish memorable. Very enjoyable.
Steve – The starter – Spicy, herby Keema served on very soft, slightly sweet Padora. Very moreish!
The curry – large helping of tender and delicious pieces of lamb on the bone in a very dry sauce with the predominant flavours coming from whole spices, garlic and ginger.
Accompaniment – although perfectly edible, the Mushroom Rice was a bit too flavoured and gloopy for my liking. It reminded me of – Bachelors savoury rice – from the 70s. Next time, with this curry, I’ll get an ordinary pilau rice.
The Bill
£141.50 Having been charged around the same as the standard portion of the Desi Lamb, we did very well. Thanks, Bill, Harry and Jazzy.
The Aftermath
There have been a few photos of Jazzy and Hector posted over the years, time for an update.
Hector now awaits Bill’s reaction, there shall no doubt be one, but will it be posted?
The search for Desi Qorma continues.
An update, one week later
Some words from Curryspondent Bill:
Aye well hmmm
With Marg still up north, an opperchancity to have the second frozen Curry from 
Lamb Bhuna, cooked from frozen, I found myself asking why. Last time, for the 
Once again, the detail given for the ingredients astonishes. No secrets here. 60% solids, half of which is Lamb. 105g of Meat, a – portion for one – not in Hector’s House. 
Six decent sized pieces of Meat, without the Plantain there simply would not have ben enough – lumps – to make a meal. 
Today, Hector considered a visit to Paisley, just to savour the any 
Bateera? – was in effect, my response to his salutation. 
I took the booth nearest the counter, others were occupied. As always, there was a steady stream of Takeaway customers during my visit. I was about to begin 
The lady brought everything on a tray, jug of water, and a colourful Salad too. The only cutlery was the spoon in the Curry, so fingers for the Salad then. No Raita. 
I ask for a small Naan, it never comes. Served round, whole, risen, puffy, with blisters forming, and importantly, made from a white flour, there was nothing here not to like. Apart from the inevitable wastage. Compare this with the poor offering at 
The Shorva was hot, I was already hoping it would retain its heat whilst I fiddled with the footery bones. It’s Quail, it’s how it is. Fun, finger food. 
I had three napkins, by this time, all three were saturated with finger wipings. I should make it to the end. The second wishbone was carefully placed beside the other. Why is the Hector so whimsical today? If one embarks on eating Quail, one needs a sense of humour. 
I took myself for a short walk. The fingers needed attention. I 
There was a family lunch at a so-called Bistro outside Banchory. It’s just as well 
For Hector, 
Five further diners, none of whom had been to 
This evening, there was our group of eight and a seemingly series of birthday celebrations in a large adjacent group. Balloons aplenty. 
It was on re-reading 
James, whose previous choices in 
The Naans, or what was left of them by the time I got around the table, could well have improved, a bit. Peely-wally, and needlessly quartered, they were at least risen, puffy, and showing signs of blistering. Interestingly, two of the company would go on to liken the Naan to Pizza. For those with a sweet tooth, the interior of the Peshwari Naan may excite. 
No 
Coriander, then Red Onion Rings, and more Masala, is how this Curry differentiated itself from the Karahi. Again, the Masala was on the minimal side, no Soupy Curry here. And with both of these diners and their choices appearing for the first time in 
Back to the tried and tested, and served on a plate, not a handi. Topped with a threat of Coriander, Ginger Strips and a wedge of Lemon, the Lamb Shank was swimming in a sea of Shorva. By design, this Curry should be served thus. Graeme skilfully detached the super-soft Meat from its bone. A lot of eating here, and the higher price is justified.
Graeme R – Excellent tasty nihari. Just the right amount of ginger and spice, lamb was very succulent.
The Chicken version of this Curry has appeared before, but in the coverage of the 
James – The food at
The Star of the Show: South Indian Garlic Chilli Lamb.
Back in the land of the sensible, a proper Desi Lamb Curry. Topped with more stems than leaves of Coriander, this Curry was the driest served this evening. There was just enough Masala to match the Mushroom Rice. 
Not the greatest of starts, the first mouthful contained a whole Black Cardamom. Whole Spice, at least the – Desi – box was ticked already. 
With the final spoonful of Masala introduced to the rapidly disappearing Curry, I wondered where this appetite had suddenly come from. I have been putting off another Big Meat Curry for some ten days. The abstinence worked wonders. 
This Punjabi Goshat was served on a plate, and had way more – Shorva-esque Masala than that served earlier. Study the periphery, not the same Curry as appears above, however, I believe Euan’s portion could well have been larger.
Euan – On the recommendation of Hector I decided to go for the Lamb Punjabi Goshat. This was a first for ordering a dish on the bone, but worth the wait despite a slight delay. The meat was cooked beautifully in a rich and robust sauce which complemented the perfectly cooked generous portion of Pilau rice. I will definitely consider the wise recommendations of Hector for further meal choices.
Having found the exit, eight strode up towards Union Street. Did Ryno buy Hector a Bier? Aye right. 
Lord Clive and Lady Maggie of 
The 
The thought of facing a plate of Meat remained daunting. Then there was last Thursday’s near overdose of Spinach at Kabana (Manchester) which somehow appeared not to have sated the appetite. In conversation with Dr. Stan, I had declared my intention to have Kofta Palak (£12.95), Nan Bread (£3.25) to accompany. 
The waitress took the Order. Dr. Stan discovered that his Desi Qorma would be served on-the-bone regardless of his preference. Maggie pitched a – medium – Spice Level, Hector – medium plus, whilst Clive opted for – Spicy. 
Once again, a piece of Pakora came Hector’s way, for review purposes. Despite the likelihood of having been double fried, the Pakora tasted fresh. 
Four Meatballs were smothered by the Spinach-rich Masala. The Meatballs themselves were lacking both Seasoning and Spice. 
The smaller karahi for the 
Marg
Daal – said the waiter as he placed the karahi on the table. I had to assure Maggie that Daal/Dhansak is the same thing. How this offering was allowed to leave the kitchen baffles this observer. Swimming in Oil, the excess should surely have been dabbed off. Large Lentils, I think we both expected more of a – mash. 
Once Maggie got underway, I had to ask about the quantity of Meat in her Curry. I could see none. Maggie assured me there had been plenty, she had eaten it. 
Maggie: Large portion, the first thing I noticed was the ghee. Too much for me, needed a good stir as all the spice was in the ghee. Large pieces of lamb no gristle. Mushroom rice large portion enough to share. Not as good as 
The peripheral Oil was a bit more than required. Again, once mixed in, fine. I have never dared to have a Keema Naan with Keema, maybe I should try it. Clive:
As has been written oft in these pages, the Curry that made Hector resident at 
Lord Clive and Lady Maggie of 
The Hector was still not in the mood for Lamb and so, wait for it, went for a Vegetarian option – Mixed Vegetable Curry (£7.95). Maggie took my advice and chose Lamb Curry with Ginger (£9.50), the Curry which made me take note earlier this year. Clive was manipulated into having Lamb Karahi (£9.50), the only Lamb Curry at this venue not reviewed to date on 
Having taken the Order, Simrat brought out some Poppadoms and Spiced Onions – to keep you going. This is how it should be.
Six good-sized pieces in each, with the usual Chilli Dip, and a token Salad. A decent presentation, and proper plates with metal cutlery, never to be taken for granted, sadly. 
I sat and watched my fellow diners devour their Starters. 
The Mushroom Rice here, well, come and try it. Enough to cover a plate, tasty Rice, and Mushrooms that are always fresh. 
Ginger Strips, a threat of Coriander and chopped Syboes topped the handi 
On arranging the Vegetables on top of my plate already filled with Vegetables, Carrot now stood out. Just how much Carrot was there? Green Beans and Peas were uncovered, the latter not listed on the 
Mother 
The Soupiest of the Curry served today, Rice definitely required, however, there are those who enjoy dipping their Bread. I am overdue having this once again. Maggie was positive about her choice from the start:
Portion size was spot on for one. And for those that like a bit more, a Naan Bread or Starter provides a top up. 
The appearance was decidedly more appealing than that served in the surprisingly enjoyable Spinach + Potatoes had by Hector at 
Usual good curry, very rich in spinach. Not too hot hot, could have been hotter for me. 
Topped with Ginger Strips and Coriander, the large pieces of Meat protruded from the decidedly Minimal Masala. So far so good. The Masala appeared to be Tomato-based. I made a point of securing a further photo once Clive had decanted.
Yes, a couple of pieces of 
Excellent, spice level was spot on between hot and not too hot. Lamb was cooked perfectly, very tender without being cooked to death. The right texture, not soupy. To many 
I promised to return. But before then, en route today, I spotted Curry Fi on the other side of the railway b
With – The Company – moving north-westwards to Preston, there was a mandatory change of train in Manchester. Unlike 
A mass of Pollock, in a Spicy Batter, was accompanied by Spiced Onions, a slice of Lemon and a humble Salad topped with Raita. The Fried Fish was clearly the focal point, but little did I know how much the other items on the plate would add to the overall enjoyment. 
A new addition to the coverage of 
The Spinach was thick, stringy, surprisingly, there was quite a bit of Spice here, which kept building. The Seasoning was right on the button. The Potatoes, soft and fluffy, were a delight, their natural Flavour still coming across. Together, quite a contrast of Textures. 
A chat with Rizwan, I remarked on the wonder that was the liquid with the Onions. 
On Monday night at Rutland Arms, the barman asked:
He was able to tell me that it was four years since my last visit to Sheffield. Then, we had spoken at length about all things Curry, but 
As I had already been to 
Today, no more Lamb, I’ve had enough – 
Let’s have some different – Nasi Goreng (£13.00), a dish from beyond the Indian Subcontinent, and nothing to do with the chap who lost half the Luftwaffe, in matter of weeks, over southern England and the Channel. 
Sheffield Plate is one of two eateries in the city centre, this venue being smaller than nearby Cambridge Street Collective. Here the majority of stalls sell Asian Fayre of varying styles. Nothing Lahori/Punjabi.
Wooden cutlery, again, 
The fried egg on top ma
It was a long day, songs shall be sung about the wait for 
Despite ever eschewing Chicken Curry, Hector is partial to a KFC, or better still – Nando’s. Hang on, the last board, loadsa Chapli. 
A token Salad, I had asked for the Tomatoes, the greenery was in the tray before I could stop it. Chilli Sauce and two large Chillies, just in case. 
The crunchy batter and the 
Abaseen Din
A vast place, empty, there was only one chap ordering Takeaway. Expecting only the usual late night Fayre, on spotting what was definitely – Desi Curry on the menu, I had to ask.
A few days in Sheffield, Hector has the opperchancity to go exploring new venues. 
We are three, where would you like us? – I asked the young chap front of house, Mein Host. He didn’t move the two small tables together, but sat us adjacent to young chaps who were finishing an impressive looking Nehari (£12.49) and a less appetising Lahori Channa (£5.99). 
The chaps reached their limit, the Chana abandoned, they gave us the Nehari and paid for a fresh Naan – for us. 
The Plain Rice was a Euro portion, way more than any single person could manage. Definitely – for sharing. Neither Martin or I required Rice.
Served on-the-bone this was already way better than was anticipated. The Meat count was into double figures, and even allowing for the bones, plenty of eating here, so good value. Tomato-based, with peripheral Oil, the Masala was most inviting. The appearance therefore said – Karahi – rather than a straightforward – Curry.
The Spice Level was – medium plus, so well judged. With no Chillies added, that is where it would remain. The Seasoning was sufficient to bring out the Flavours. The Oil/Ghee also played its part here, quite a distinctive overall Flavour. Super-soft Meat, mostly eaten with the fingers, the wooden fork was therefore used as a shovel to force the Masala on to the Naan. No Whole Spices were encountered, yet this creation was certainly – Desi. 
Martin offered the following:
We agreed that the Shorva served with the Nehari had way more Flavour and would have been the better choice.
Nobody expected this. John failed to recognise this as – Curry. The excess of Oil/Ghee was simply unacceptable. Just as well John had ordered Rice, this would have been a heart attack on a plate otherwise. Topped with sliced Green Chillies, the Meat was smothered with the most minimal of Masala. OK, Chicken is pale, but the lack of colour here puzzled. Namkeen! Was this in fact a Namkeen Karahi, cooked with Salt & Pepper? John had never encountered Namkeen previously. No Soupçon for Hector, so this cannot be verified. Why had the menu not given more information. Why was Mein Host not able to advise? 
As with Martin, John was less than satisfied with his experience at Naan Heaven:
With my fellow diners waiting outside, I gave the Calling Card and introduced 
