Lord Clive and Lady Maggie of Crawley have reached Scotland. There is a Big Birthday celebration tomorrow, without Curry, so not mine. That gives today and Monday as the Curry opperchancities. Always keen to try new Desi venues, Curry Pot (139 Dumbarton Road, Glasgow G11 6PR) was chosen for today’s Saturday afternoon ritual. Dr. Stan, who has been in our company all week, decided to join us at one of his many local outlets.
14.15 was the rendezvous time, Curry Pot is usually open by 14.00, though Simrat, Mein Host, would later insist they are open from 13.00 on Friday, Saturday and Sunday. Curry-Heute has established otherwise.
There was debris on the middle table which accommodates four. This was no ordinary debris. One of the Chefs quickly cleared away a traditional karahi which had contained something definitely not on the menu.
Staff lunch? – I asked.
No, an early customer. So who was and what was had that required the special presentation?
A young lady, who, in time, would become front of house, lit a jostick. Atmosphere. Just how many people were in the kitchen? The start of another busy day at this humble Partick Takeaway with minimal seating.
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 Curry-Heute. Clive was willing to take the risk that he would not overdose on Capsicum. Dr. Stan would stick with his customary Lamb Saag (£9.50).
Having enthused at length about the Mushroom Rice (£4.00), which is not on the dine-in menu, three portions would be duly ordered. I assured Simrat that is the only reason why we were here – the best thing on your menu – was delivered, tongue firmly in cheek. Clive would be denied his preferred Keema Naan, a Garlic Naan (£3.75), to share with Maggie, was in order.
I had advised the first time visitors that at Curry Pot, portions here are – Tapas-plus. For Hector, a guaranteed plate clearing quantity, for the others, a Starter was required. Some ridiculously large Starters were mooted, the Hector got things under control. Despite having binged on Takeaway Vegetable Pakora from Delhi Darbar (Dumbarton) last night, Clive and Maggie would share another portion here (£5.95). To this Maggie added Cucumber & Cumin Raita (£2.95). Dr. Stan joined the Pakora brigade.
Having taken the Order, Simrat brought out some Poppadoms and Spiced Onions – to keep you going. This is how it should be.
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The Starters duly arrived.
Vegetable Pakora
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.
Somehow, a Soupçon came my way. Not to be refused, for critique purposes only.
Well fired, dry to start, the Dip livened things up.
I sat and watched my fellow diners devour their Starters. Maggie overlooked the presence of the tiny tub of Cucumber & Cumin Raita which she had ordered. Dr. Stan had availed himself of this assuming it was included. Simrat, why are you charging £2.95 for this toty offering?
With phone orders aplenty, the chaps in the kitchen were being kept busy. Who has Curry delivered mid Saturday afternoon? One chap did come in to collect his, he studied our fayre closely.
The Mushroom Rice here, well, come and try it. Enough to cover a plate, tasty Rice, and Mushrooms that are always fresh. The Garlic Naan was served in quarters, space here is at a premium I suppose. Pale, but risen and puffy, it is the first Bread I have seen at Curry Pot. Mushroom Rice.
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Mixed Vegetable Curry
Ginger Strips, a threat of Coriander and chopped Syboes topped the handi full of Vegetables. Cauliflower, at this stage was the standout.
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 menu. Where was the Potato, the most important of all the Vegetables, surely?
Simrat came out from the kitchen to check all was well.
No Potato? – I put to him, just as I discovered two small pieces.
The abundant Carrot and Cauliflower had just enough crunch. The Potato, such as it was, perfect. Tossed with onion tomato masala – there was just enough here to make it Curry. I feared Soup, enough Masala to create a moist plate of Vegetables.
The Spice Level built towards – medium-plus. The Seasoning was below my level of preference. There was a Sweetness, probably from the Carrots. Curry/Biryani is the only time I eat Green Beans. Fine when mixed in with an array of Vegetables, awful when served as the only one on the plate, as 
Mother used to serve them. The wee blast of Flavour from the Peas, always welcome.
Such a variety of Textures, so many Interesting Vegetables, one could get used to this.
More Spuds, less Carrot next time, Simrat, if I ever order a Vegetable Curry again at Curry Pot.
Lamb Curry with Ginger
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 spice level was adequate. The meat was very tender. Lots of juice to be mopped up. Could have had more ginger in it as it was in the title of the dish.
Mushroom Rice was excellent.
Lamb Saag
The appearance was decidedly more appealing than that served in the surprisingly enjoyable Spinach + Potatoes had by Hector at Kabana (Manchester) three days ago.
This was a smooth puree of Spinach. Dr. Stan:
Usual good curry, very rich in spinach. Not too hot hot, could have been hotter for me.
Tender meat, enjoyed the half mushrooms.
Enjoyed the Pakora, crispy, spicy, lovely, I was quite hungry.
And now for the big moment. Was the Karahi at Curry Pot the excuse to serve Stir Fry with lots of Onion and Capsicum, or just the cop-out that Mainstream Restaurants serve up?
Lamb Karahi
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 Ballast, Simrat has always assured me the Peppers could be withheld. But what would be left. No Big Onions either. This ticked Hector’s boxes, a decent looking Karahi Gosht. I shall be back soonest to sample this. Clive:
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 peppers for Hector, but not overloaded.
Mushroom Rice was as recommended, lumps of whole mushroom in there.
All plates were effectively wiped clean.
The Bill
£68.50
The Aftermath
Time for an updated photo of Simrat, the last was a decade ago.
I promised to return. But before then, en route today, I spotted Curry Fi on the other side of the railway bridge at Partick. There is a Lamb on-the-bone Korma which needs to be investigated.
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 
Your journey has been updated – which is Avanti-speak for – your 10.38 train is cancelled, your seat reservation is no more, take either an earlier or later train, we don’t give a … it rained overnight, nobody designed a railway to cope with that.
It was 12.20 when Hector entered 
Having parked my luggage out of the way, I squeezed myself on to the table nearest the door. Dra
The foliage had already been added at the counter, so no naked photo today. Abundant Coriander, diced Ginger and sliced Green Chillies topped a mass of Meat, some on-the-bone. Beneath, a portion of Rice, which on a good day I could manage. Today was very much a rushed job, the stress of actually getting here had diminished the appetite somewhat. Get the excuses in early. 
As I had approached 
Hot food on a cold afternoon, winter has definitely arrived in Glasgow. Arriving at 
With everything hotter than everything else, much care at the start. The peripheral Oil 
Having over-indulged with Bread, I took stock of what remained. Six pieces of Meat, almost a portion at other venues. I could manage this, just, slowly, lots of deliberate chewing. It was only towards the end I spotted the Ginger Strips cooked in. The Flavours just kept coming. 
Aware of the fact that I had not been to 
What to have, I surveyed the ready fayre. Vegetables were foremost in my mind, so no Aloo Gosht (£7.50). Aloo Gajar Mutter (£5.00) I have enjoyed here oft, but today it would be Aloo Gobi (£6.00), 
The Salad components could have been presented on the plates with the Samosa and Chapli, instead we were treated to the full Bunte Salad, 
Two, halved, a meal in their own right. One, felt not enough, I knew Marg would take a half, the perfect accompaniment therefore. Chapli Kebap, the ultimate Spicy Chicken Burger. Who needs a Burger chain when these exist? Full on Seasoning and Spice, Cumin to the fore, and when dipped in the Chilli Sauce, a total delight. Why was food like this not on offer at the – Refectory – when at university? Why did I not think of wandering down Gibson Street, then in its heyday, and discover such – snacks? 
The solitary Samosa did look kind of lonely sitting alone on the plate. Quite a crust, but the focal point looked to be well stuffed. Marg created quite a plateful:
A visit to 
I knew the Chapatti would come in handy. Served whole and of the Wholemeal variety, I ate way more of this Bread than I originally envisaged. The subconscious – order a Chapatti – had proved to be the correct move.
More Cauliflower than Potato, this was as Dry a Curry as one can envisage. Yet, there was still a sufficient level of moistness coming from the Vegetables to make the combination with the Chapatti work. Again, Cauliflower appeared to dominate in the Masala Mash, such as it was. Not a single trace of Oil. 
As with the Fisch at 
As I approached the counter to pay, I asked Shkoor:
A day in 
Fisch Chettinad, not on the 
Ginger Strips and a modest sprinkling of Coriander topped the Masala whose appearance was heading towards an authentic Shorva. This was not a Mainstream blended Masala.
Two marvellously large pieces of Pollock, plus a third smaller piece, 
A sharp sense of Spice hit the palate. There had been no discussion of Spice Level, extra Chillies were clearly sat before me. If this was the starting point, where did Chef think I was going to end up? The Hector has had his 
The Onions added crunch, an alternative Texture. The Lemon, added Citrus, which, for me, always works in a Curry. As I broke it down into smaller and smaller pieces, approaching – flakes – I marvelled at the Fish. The Texture was spot on. A bit of chewing, certainly not – rubbery. Why so white? Does this mean Fish Curry is comparable to Chicken Curry in terms of a lack of permeability? No way, not if one has had Chef Pintu’s Fisch Chettinad, and the Hector has had plenty. 
The Masala, I was coming to terms with. Far from excessive, I found myself pouring on the remainder. No Clove or Cinnamon was evident here. Then I found a Green Cardamom – Desi, man! Today, the definite – fishiness – was complementing the Earthy Flavours from the Masala. The Seasoning was all in the latter which maybe was doing the heavy lifting. 
Having already drawn a line on the plate for what I thought I might manage, once the Fish and Masala was gone, that was it, the end.
Steve, who is otherwise not in this saga 
On entering Bella Tandoori, nothing was familiar. 
Rehydration, a
For Hector, Lamm Rogan Josh (€19.90), a bit steep, but of course, in Europe, Rice is usually included. And we have tablecloths, so pukka eating today. Clive, determined to find something with a – kick – opted for Chilli Chicken (€15.90), whilst Maggie took Hector’s advice and went for Chicken Sabji (€14.90). 
Three Spice Levels were outlined on the menu. Our waiter took time to address our individual needs. Maggie specified – lightly spiced – whilst the men sought something above medium, but not crazy. 
When the food arrived, Maggie was impressed by the 
Attractively presented, raw Onions Rings were an interesting addition to the ubiquitous Ginger Strips and threat of Coriander. I counted out the, oh so standard, eight pieces of Meat. 
We had Seasoning! The Spice Level was well pitched, and we had Flavour. OK, calm, there was no great depth of Flavour, no Whole Spice, and so nothing 
With an identical garnish, the Masala looked not dissimilar to the Rogan Josh. The major difference was the protrusion of the Meat in the Masala. So, maybe more eating here. Clive:
Everything about that was good. Nice place, good service. Excellent, it was hot and spicy, not lethal, pleasantly hot. Addition of f
The Masala here was markedly diffe
Lots of vegetables, lightly spiced as requested. Not too soupy, lots of chicken, cubes of chicken. Just the right portion size. It’s not often you go somewhere and get everything you ask for.
