Lamb two days in a row, it happens. If only Glasgow had a Curry House where the Fish Curry/Karahi was served as a full portion and truly hit the spot. I had originally considered that my next visit to Chimes of India (914-916 Sauchiehall Street, Finnieston, Glasgow G3 7 TF) would feature Aloo Gobi aka Cauliflower Potato Greens (£8.50) and Daal Makhani (£8.50). However, it’s two months since I last had their signature – Desi Lamb (£12.95) on-the-bone, accompanied by Rice – Mushrooms (£3.95).
Arriving at 13.30, there was no sign of Vini, Mein Host, nor would any Chef make an appearance. With a solo diner occupying the table adjacent to my usual corner, I chose the small table nearest the doorway. The next couple to arrive, were sat in his proximity, cosy. Chips, Spike aside, who orders Curry & Chips? With Takeaway customers arriving too, this was the busiest I have seen Chimes of India at lunchtime. The waitress switched on the heater at my feet, cosy indeed.
The Order placed, with a jug of tap water requested too, I settled down for the wait, a full thirty minutes, not a rushed job then, proper cooking.
A couple, of Iberian heritage, entered with a wean in pram and babe in arms. Here we go, again, and tomorrow is Groundhog Day. After a lengthy discussion re complex dietary requirements, the Hector was relieved to establish that they were ordering Takeaway. Better still, they left the premises for the promised twenty minutes. Monday’s aural assault was not to be repeated.
The Mushroom Rice was served in a cold karahi. I quickly tipped the thankfully hot contents onto my plate. A cold plate. I would love to know where Chimes source their Mushrooms, they never fail to impress. I could happily have eaten this without Curry on top.
My water hadn’t arrived. A quick reminder paid dividends. I was permitted – a glassful.
Desi Lamb
The Masala was surely darker than anything served here previously? Tomato Seeds were visible in the rich, thick Masala, Coriander strewn through also. If one is having – Curry – as opposed to – Karahi – then this is how I want my Masala. Whole Spices should feature in a Desi Curry, two Green Cardamom were unearthed in the Masala.
The Meat count was one less than double figures, the majority, large pieces, served on-the-bone. No – Sucky Bones – was my first reaction, an observation that was soon rectified. The bones might not have been from the – leg – with marrow oozing, but solid marrowbone aplenty was revealed as I ate.
The Spice Level was well pitched, enough to know that this was Curry, unlike last night’s meal at home. The Seasoning was certainly in the – brave – category. Any more Seasoning would have been unpleasant, this was maxed out.
The Tenderest of Lamb had been cooked to perfection. A deep, almost burnt Tomato Flavour came through, a bottom of the pot intensity.
The appetite was sated, the cold dinner plate took its toll, eating every morsel would take me beyond the threshold of pleasure. Time to draw a line on the plate, I would leave more than I ought.
The Bill
£16.85
The Aftermath
I left.
It may have been a somewhat tongue in cheek present, but Marg received a cookery for her recent birthday, and not from me. Marg can cook, however, the norm in Hector’s House is that she doesn’t. Despite the joy of going out for Curry, typically twice a week, the Hector can become tired of his own cooking. It was suggested that Marg have a go, periodically. 
With hundreds of recipes to choose from in her Mary Berry tome, Marg chose a Curry, a Korma no less (right). The 
Ms Berry had casually suggested that her Korma be served with Lentils. 
Mint and Paprika were the Toppings. I had convinced Marg that in no way would – Paprika – become – 
Tender Meat, the best I’ve had from this Scotstoun source, which may have changed hands in the not too distant past. (The chap there also has his own poultry farm.) Having sealed/ browned the Meat, I did tell Marg that this would reduce its ability to absorb the Spice. Not the Punjabi way. Consequently, it hadn’t. 
All plates were cleared. Marg:
Arriving with Marg at 13.30, I was relieved to see the high sign had survived Storm 
We were shown to a window table, where else, and issued with the new 
The already well-worn 
This gave plenty of time to capture images of the new layout. The facilities have a new entrance, they too may have been upgraded. It was Marg who spotted the bit of humour… Refuge from the weans?
Having eaten so little of what they had ordered, why not just have Takeaway to start with? Little did I know of what was to come our way.
The Rice was a Euro-portion. I put more on my plate than I knew I would manage, loads left. This Pilau is to share, just as well we hadn’t ordered two. 
If anyone had ordered this anticipating a – Curry – they would have been surely taken aback by the wonder that was presented. This was – Karahi – as authentic as it comes. The minimal, Tomato-based Masala was devoid of any sign of – 
With the Ginger Strips, separating Oil, and a Bullet Chilli halved lengthwise, this had me won even before the eating commenced. I decanted around half of the bowl, there was no point even pretending that I could manage all this food. A late night dietary supplement was already being considered.
The Spice and Seasoning were a la Desi Karahi, a sufficient level of potency, satisfaction guaranteed. The Flavour of Peas had permeated the Pilau, the Masala was giving off its own, and all this before I actually started on the Meat or Cauliflower.
The Lamb was suitably tender, the right amount of chewing. Initially, the depth of Flavour was revealed, way more than just – Peppery. 
I felt as though I had eaten a mountain of Rice, yet as the photo shows, it appears to be hardly touched. My plate remnants were returned to the serving bowl. Surely, that’s more than I started with?
Again, Ginger Strips and the separating Oil may be what registers first. Consider the Mince itself, Minimal Masala in the extreme. This is how a Keema is meant to be served. Today, there was no Hector Soupçon, Marg, as is now her custom, had more than a few words to add:
It took over 30 minutes to prepare and I was hungry when it arrived. A large plate of tasty looking Keema with a fresh Chapatti. The Keema was spicy and I enjoyed the strips of ginger on top. 
After the food, I received my Masala Tea which helped my digestion and completed the meal. 
The Bill
A year since 
The Village “Curry House” (119 West St., Tradeston, Glasgow G5 8BA) was not Hector’s intended venue this afternoon, matters Geography, determined this. Storm 
Achari Gosht (13.95), from the serious part of the menu, was today’s choice, accompanied by the usual Mushroom Rice (£3.95). A jug of tap water was duly provided. 
All but two of the initial assembly would depart during my stay. They were soon replaced, all of us sitting at, or near, the window tables. How many people pass in the bus, look in but never come? This is one of 
No Herb Topping today. Instead, a smothering of Spice which I took to be Garam Masala. Dry Methi might have had me in raptures. 
By 
Walking back along Nelson Street, avoiding big puddles, behold the new frontage and signage of what has been – Hector’s home – for so long: 
I keep seeing recipes online for either Prawns or Chicken with Spinach, not Curry. As yet, none have been tried, but having seemingly bought a lot of Spinach in recent weeks, which has to be used, 
Methi was the extra Herb. 
If 
The accompanying Rice was the Chana Pilau presented at 
Tasty, indeed, this was. The 
My last visit
Shafiq raised the shutters at 13.55, and quickly removed the covers from the food on display. He then brought a raw Donner from the kitchen and installed it on the rotisserie. 
There was a huge tray of Fish Pakora (£6.00 / £8.00) on display, so nothing fresh from the kitchen for Hector today. I spotted two dishes containing Potato in the corner of the shelf.
Chicken Mince and Potato-Cauliflower – advised Shafiq. 
Settled into my usual spot, I had come prepared for the chilly room. It was approaching 15.00 when the next two sit-in customers arrived. 
Black and Green Olives, pickled Chillies, my favourites. I will admit to leaving the green stuff. 
Just the nine pieces, each would be halved, such was their size. A whole Fish then. 
The Spiced Batter blanketed the white Scottish Haddock. It’s all about balance here: the Spice mustn’t drown the natural Flavour of the Fish. Flipping between Pakora and Salad, the variety of Textures makes this so much fun to eat. Fish without Chips, or Bread even, Hector celebrating Salad, it was the quality of what sat before me which makes the meal. And there’s more.
Fortunately this had been truly reheated, so the time taken to admire the Fish Pakora was not to the detriment of the Vegetable Curry. There was possibly twice as much Cauliflower as Potato in this portion, as it happened, this turned out to be a bonus. I have written oft of Potato’s ability to absorb Flavours, today no exception, however… 
Behold a freshly made plate of Chana Pilau. In fact I had to verify with the waiter as I put on my coat that it was indeed Chickpea. I had sampled one, a black Chickpea? These I had never seen before. 
The Aftermath
Lamb Chops Tikka (£6.50) at 
After coffee, Marg and Hector arrived at 
In all of my sixty-plus visits to 
One sits, thinking that what is coming shall be the same as seen twice already this week, not when Rizwan, Mein Host, is involved. He brought the Chops to the table.
Nobody was prepared to see one of the Chops with a flame still burning. A flame, not a flicker, it was not going out anytime soon. This provided the opperchancity to mark the moment, multiple photos. Finally, when I blew out the flame, Maggie and Marg, sitting opposite, spontaneously burst into:
Happy Birthday to You!
Apparently, 
Later this afternoon, the ritual of the trapped, then released, Cumin Seed was played out once more. Much later, a Curryspondent saw a posting on a certain social medium and asked if I was still in 
Late nights in the Northern Quarter used to be – later. Currently, one only has until 23.00 to acquire – the munchies. Having only had 
A consequence of – the plague – the tables and chairs at Golden Tandoori were removed. It was only last year that a couple of tables were reinstated. 
Steve, who had Curry for 
As ever, I ensured that no 
There was a steady stream of Takeaway customers. The unholy trinity of Curry/Kebap/Pizza was flying out the door. 
On seeing the first Curry brought to the table I was glad it turned out to be Steve’s.
How 
Once decanted, the volume of Curry did not seem overtaxing. Still, with the Bread and Rice, lots to eat.
In addition to the Coriander Topping, some had been cooked into the Masala. This was a Masala. With skins to the fore, clearly Tomato-based, how to make a proper Desi Karahi Masala. 
The palate adjusted to the assault, more Flavour coming through, the Tomato to the fore. A few prices of – 
Day #3 in Manchester, time for a feast. Spotted last year, but temporarily 
Walking up towards Cheetham Hill, we arrived at Lahori Butt Karahi bang on 13.00. Two doors down, our usual source of the – kilo – 
A waiter gestured that we should sit at the table next to the counter which was set for three. I took the adjacent table, set for four. From here, I would survey all, in time. An open kitchen, one could in theory watch one’s Order being prepared. Another waiter and waitress, in turn, busied themselves wiping plates and then glasses, respectively. Bright and Shiny, photos were acquired as and when tables were evacuated. There was a continuous blast of hot air from above us, no cold room here.
The counter display had prepared Curry, not ready/fast food a la 
A Modest Salad and two Dips were brought to the table. These remained untouched until the main event. 
The Breads arrived in a single basket, halved. Being Manchester, they had also been perforated, two negatives. Fortunately, the Naans had still managed to rise and create the required level of fluffiness. No blisters.
Large Lentils, surprisingly large, and so less of a – Mash. The sheen confirmed the presence of a minimal, but Oily Masala. Once divvied out, a Soupçon remained. As a – Side – this did its job of providing a Diversity of Texture. 
This was certainly – the full kilo. With a more than acceptable Meat to Bone ratio, there was plenty of eating here, enough for three – to share. No Sucky Bones. With no Offal or Fatty bits attached, this had the appearance of – Quality Lamb. 
With the Salad and Dips suitably arranged on the plates, were were all set, something missing.
Behold the Tenderest of Meat, observation matched expectation. Dipping the Bread in the well Seasoned Masala, beautifully crafted Flavours were revealed. Being Manchester, Earthy, with Cloves coming though but not to the detriment of the other Spices. No Whole Spices, but the Masala had the true Desi Texture. Josh remarked that the Spice Level was not as high as he might have feared. Why do people believe that Chefs go out of their way to cause discomfort for their customers? A Curry is all about Flavour with hopefully – a wee kick. 
A half Naan remained, Clive expressed no interest in finishing his share. Usually, when having a Keema Naan with his Karahi, Clive will leave the bulk of his Bread to the end. Today, no Keema Naan was on offer, the Bread was abandoned. Clive:
What time are we meeting? – texted Steve.
What was Clive to do with the Rice? Maggie, who was trying to avoid calories, considered Chicken Tikka (£5.00) to suit her needs. This was served with a Raita smothered Salad and Spice Onions a la Lamb Chops. It did the job, Maggie was once again impressed. The remainder of the above was 
For Marg, who had been out for porridge earlier, a mere Indian Tea (£3.00) was once again her order. A cheap date. 
A huge slab of Pollock (Saithe/Coley) shrouded in baked on Spice, sat atop the standard 
From the adjacent table, Steve remarked:
Not a bad start. Whilst the Fried Fish, as normally served, would certainly work as a meal, the added Masala turns this into a – Curry. The Masala is also required to keep the Rice – Interesting. 
The philosophy behind this is therefore along the lines of my own order today. Kofta Anda, I would have had if no Fish been available. Dr. Stan’s creation only commanded a single Meatball and piece of hard-boiled Egg. He did, however, have Spinach shrouded Potato, Meat and of course the joyous Karahi Masala.