The middle of – The Silly Season – and a Friday, a good night to stay in. How many Takeaways has the Hector had on this equivalent Friday? However, Chapatti John reckoned we were overdue another visit to Akbar’s (573-581 Sauchiehall Street G3 7PQ). With Lord Clive and Lady Maggie of Crawley resident this week, a fine opperchancity presented itself. A table for six was duly booked then updated to seven when Steve decided he wasn’t missing out. Strangely, we have never dined here with Steve in the eleven years that Akbar’s has been in Glasgow. Eleven.
Marg and Hector ensured the house-guests were punctual, early even. Simar was our waiter this evening. In time, drinks were sorted. It is The Silly Season, so no Sparkling Water (£2.50) for the Hector, Marg maintained the tradition, Maggie was – Still (£2.50). Draught Cobra (£6.95), is a ridiculous price for a bog standard pint of lager. Booze is where Akbar’s must have their highest profit margin. Steve too had a pint, as did Clive. Dr. Stan had a sensible Orange Juice (£2.75), John a large glass of wine (£6.50). Wine with Curry? This I have never understood. A jug of tap water was also requested.
Simar was keen to mention Poppadoms for the table. Marg was almost on board, but I held her back. As Curryspondent Derek concurred last week when we dined together at The Village, Akbar’s are currently keen to – sell Poppadoms – not – give. In the early days they simply arrived, Complimentary, of course! Had I spotted Imran, the manager, on entry, things might have been different. More on this below.
After a lunch which was larger than planned, the Hector was not up for having a Starter.
But how can one come to Akbar’s and not have Meat Chops (£6.70)? Four Lamb Chops I could eat, but then there would be no appetite for a main course. Maggie has learned over the years that for her, a Starter is similarly wasteful. Hector share his Chops? Clive said – if a Starter is put in front of me, I’ll eat it. Marg was still holding out for a Poppadom (£1.75), and no doubt the Pickle Tray (£3.25). £5.00, really? Times seven?
Hector the magnanimous – persuaded – Marg to have a Lamb Chop instead, Clive would willingly participate. Two Lamb Chops only for the Hector, it had to be. Steve would have a portion to himself. Dr. Stan stuck to his customary Chapli Kebab (£5.45) and John the Liver Tikka (£5.70).
No way was Maggie reading all of the extensive menu to Clive, better to ask what he would like. Karahi Keema & Matter (£13.40) struck a chord. For Maggie, Fish Karahi (£13.40), they would share a Mushroom Rice (4.95). For once, Clive did not enquire about Keema Nan (£5.95). Unexpectedly, Marg also opted for Fish Karahi as opposed to Keema. A single Chapatti (£0.95) would accompany. Note, no surcharge for Fish Curry, as is the British norm.
Given the disparity in price of a Poppadom versus a Chapatti, I have oft wondered if this is down to being a Bradford based chain? At some venues in the Curry Capital, up to three Chapattis are inclusive with every Curry, charging at all is therefore an anathema.
Chapatti John would restrict himself to two in the knowledge that there would be surplus Bread on the table. Karahi Gosht & Spinach (£13.40) remains his go-to Curry at Akbar’s. For Dr. Stan, Karahi Gosht (£13.40) with one Chapatti and Hector, Roshan Lal (£12.40) accompanied by a Coriander & Chilli Nan (£3.95).
It was at this point I realised that Steve has not been here often. Despite the presence of the Big Hitters, he stuck to his usual Lamb Madras (£11.45) with a Garlic Nan (£4.25).
The Chaps were intent on having their Curry – Asian style, the Chapattis, as it comes. Simar challenged Dr. Stan. That we knew what we were about appeared to take some convincing. As five – Asian style – was being noted, so I whipped out the Oppo and showed my Akbar’s page and the photo of Hector with Shabir Hussain, the proprietor. What other insufferable customer could play this card?
Do you know this chap? – asked the Hector.
I saw this photo yesterday – was the unexpected reply.
All was well, Asian style accepted, our waiter was no longer in fear of serving Curry we wouldn’t manage. Withholding the – Peppers – in the Roshan Lal was not an issue. Why did Samir ask if I wanted – Lamb?
Having arrived at 17.15 for our 17.30 booking, the place was originally empty. Akbar’s was filling rapidly, the seating area to the rear also. This is how it is, always book in advance. Tonight, no weans, nobody to steal our Bread. Was that really ten years ago?
Simar brought two sets of Dips and a larger bowl of Chilli Sauce. Why order the Pickle tray? The Starters followed soon after.
Chapli Kebab
A pair, small, and too well fired, Dry too; Chapli needs to have retained a degree of moistness. These were nothing like the size or quality served at Yadgar across the river, and effectively double the price.
Liver Tikka
Chicken Liver – John assured us.
A mountain as ever, not as strong (as other animals). John knows.
Steve sampled a Soupçon and declared he was having this next time.
People actually enjoy Liver?
Meat Chops
Four reasonably sized Lamb Chops and prove me wrong, still the best value in the city. The Salad was a bit skimpy compared to previous times. Having divvied them out, and that did hurt, some of the Chilli Sauce was spooned on to the plate.
Succulent – is a word used sparingly in these pages, it is only apposite to Grilled/Tandoori Meat. These Chops defined – succulent. Previously – cremated – was the #1 parameter, no more. With the Chilli Sauce, the Spice Level was way up there. There was a – Wow! – moment, and the Hector was only having two Lamb Chops.
Very delicious – added Steve. The day of eschewing a Curry in favour of a Tandoori may be imminent.
There was an appropriate gap between Starters and Mains. The delivery of the Bread almost caused a stooshie.
Steve’s Garlic Nan was placed beside him, the Coriander & Chilli would follow. Suddenly the Naan was taken from our table and given to chaps at a window table who had already devoured one. That they needed a second baffled, but unless Fawlty Towers is the model, you don’t wheech away a guy’s Garlic Nan. Steve’s Naan became the last item to arrive by which time he was assisting the Hector. No burnt blisters, still, the Coriander & Chilli Nan was not overdosed in Chillies, a fine specimen and huge.
The Mushroom Rice was enough to share, just. Having also had a large lunch, Clive and Maggie had ordered a sensible quantity of food. Normally, one eats nothing before a visit to Akbar’s.
One of the Chefs helped bring out the Curry, always a nice touch.
*
Fish Karahi
The Fish Karahi looked heavy going, Oil collecting in the middle of the Curry did look a bit unappetising, the magic sponge would have been welcomed at this point. Marg did her best to remove it. The Fish was flaked a la Bradford, Bullet Chillies were present in addition to the cooked-in finely chopped Green Chillies. Both Marg and Maggie set aside the Bullet Chillies.
Maggie was quick to remark on how – Fishy – the Karahi tasted, a positive, and a feature never to be taken for granted. She continued:
It had arborio rice to thicken it and stop it being soupy. Incredibly flavourful, plenty of Fish, lots of small cut Chillies.
Arborio Rice, in a Curry House? Either she was mistaking some of the Fish Flakes or overlooking the fact she had ordered Mushroom Rice, which was definitely Basmati. I did advise the ladies that the Bullet Chillies are milder than the finger Green Chillies which they ate.
Marg – very flaky fish in a rich sauce, and surprisingly filling with my Chapatti.
The Kashmir Restaurant, Bradford’s reliable source of Fish Karahi, is overdue a return.
Karahi Keema & Matter
This was a Keema Mutter! Not a sign of needless Masala and no peripheral Oil. And quite a bucketful.
Very good, almost as good as my own – declared Clive, maybe not so tongue in cheek. Clive is proud of his own recipe but has never dared present it to the Hector.
Big lumps of mushroom, it was on the hot side, way too hot for Maggie. I did ask for it Asian style.
Roshan Lal
Dry, with a Thick, Minimal Masala, this defines a Bradford Curry, and here it was, once again. If I dined at Akbar’s more frequently I would stray from this favourite Curry occasionally, however, it’s too good to pass up. Why are the chaps ordering Karahi? Save a quid!
The Bradford Curry Taste was there, yet today I would say there was a dominance of Spinach over the customary Methi. The small-cut, super-soft Lamb was bursting with Spice and a heat beyond what the Chillies were offering. Too demanding for some perhaps, a consistently glorious Curry.
As ever, the Naan had to be abandoned to ensure the Curry was finished. John was almost ordering another Chapatti until I gave him a wedge of Naan. Marg too was in there, then Clive. Still, a mass of Naan, larger than many houses initially present, was let go.
Lamb Madras
It’s a while since I have seen a straightforward Curry at Akbar’s. With visibly larger pieces of Meat, not in the Bradford style, and big Chillies atop, the Masala still looked inviting. The lack of heat in the Chillies was verified when Steve reached for the Chilli Sauce, – to help it along.
It was no surprise when it became clear that Steve was struggling. Having made a decent dent in his Garlic Nan, the four Lamb Chops were taking their toll.
It was difficult to differentiate between the remaining Dishes. Dr. Stan and John were furthest away from the Hector, no comments were heard or noted, thereafter I gave them the night off. Their choices have already been reviewed oft.
*
*
Karahi Gosht
Would you believe Marg mooted Coffee and Dessert?
The Bill
£164.45, of which £24.45 was for drinks. Seven diners, I hope to never discover what this would have come to in the Merchant City.
The Aftermath
It was only in the final moments that I spotted Imran. He took the time to verify our enjoyment. He was keen to know if I had ever tried their Charsi Karahi (£13.90). I have but as is written, for Hector it’s Roshan Lal.
I said I’d be back soon. 
Chef Satheesh was front of house taking Orders. As ever, there was a smile of recognition as I entered. Taking a small table with my back to the kitchen, no 
As – Soupy – as Curry can be, there is no issue. Here, the Masala is outstanding, intensity of Flavour guaranteed. Having decanted the six pieces of Lamb and arranged them on top of the sensibly sized portion of Rice, it didn’t look much. OK, the pieces of Meat were a decent size, but six. Ordering two portion of Tapas (£7.99) may be worthy of consideration. 
The Curry had to be drowned, as much Masala as the plate would hold was poured on. There was still some left for dipping.
Tearing off a piece of the delightfully stringy Parotta was pleasure in its own right. The first dip fulfilled all expectations. The hot Masala gave off a big Spicy Blast, then the smokiness registered. The Seasoning, of course, was a la Hector, spot on. In time, I would unearth the Dry Red Chilli responsible in part for this Flavour. How much is down to smoked Coconut? 
I was introduced to John many years ago, he and his lady spotted Marg and I at 
Curryspondent Derek asked a while back if he could join the Hector for Curry. Today is the day. Derek suggested the time and place: 13.00 at 
Arriving early, a large bottle of sensibly priced Sparkling Water (£2.95) was ordered. The main menu was secured in addition to the 
I believe this was Derek’s first 
During the wait, we had a lot to get through. Derek admits to reading Curry-Heute weekly. He even finds this Blog amusing, in parts. He has come to recognise the faces which appear most often, and asked after Jonathan who is no longer with us. I did confirm that although the desire for Indian Food is typically satisfied thrice weekly, I do not subject Marg to Curry seven days a week. 
The Naan arrived in one piece, as asked for. That aside, it was nothing like as anticipated. Was it even a Naan? Wholemeal flour? Who makes a Naan from this? The orange parts showed signs of being well-fired. Blisters? The Bread had not risen, was far from being puffy, hence no big blisters. It was edible, I would manage my usual – half – or thereabouts. This Bread was nothing like anything ever seen previously, anywhere. The Bread Chef’s day off? 
I could tell the bowl containing the modest portion of Boiled Rice was super-hot. Derek had to take care as he decanted. 
Topped with a flourish of Coriander, visually, this Curry immediately pleased. There was little sign of the Oil separating. Rich in appearance, but surprisingly light in colour, here was a Masala Mash with Methi, not the Dark Green Mash that one encounters in a Desi Palak. As the Meat was not about to be decanted, the quantity remains unknown, however, the bone count was minimal. 
The Seasoning was definitely in the – brave – category. The Spice Level never got above – medium, no challenge here. The Meat was superbly Tender, giving of Flavour. The intensity of Flavour was approaching 
Ginger Strips were the additional Topping to distinguish the two Dishes. Here there was a an Oil presence, but far from excess. Having had this 
It was good, medium hot like they said, I could have taken it hotter. Lovely Lamb, I could have taken a Naan as well, still a bit hungry. 
After a week of indulgence at 
Arriving just on 14.00, 
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. 
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. 
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. 
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: