A timeous return to a favourite Curry Cafe was required. Marg and Hector arrived at DumPukht Lahori (39-41 Paisley Rd. West, Glasgow G51 1LG) at 17.25, Aqeel, Mein Host greeted with:
Hi, Hector!
Six chaps were feasting at our usual spot, the far corner became ours. Aqeel started to recite our Order as he approached the table, however, I was keen to confirm the menu had not changed in the last six months. It hadn’t.
A kilo of Lamb Lahori Karahi (£34.99) it would be. A Roti (£1.50) for Marg, a Till Nan (£2.99) for Hector. For reasons not fully explained, Til Naan was not available, Aqueel promised – something.
Salad was mentioned and declined before Marg had her say. Aqeel was on his own, why waste his time with the frivolous? The six chaps were still receiving top-ups, I can state with confidence that they had not shared three kilos.
Hot plates were provided, just as well there was no Salad. It took Aqeel thirty minutes to work his magic.
The Roti was pale, standard for Glasgow’s Southside. Hector’s Bread was half Naan half Roti. Hot and glistening, this proved to be a soft, worthy Bread. More than the norm would be consumed.
Lamb Lahori Karahi
Glorious! The mass of Lamb on-the-bone was shrouded in a pulp-like pale Masala, no – Red – here. Coriander Leaves, Green Chillies cut lengthwise, and Ginger Strips were abundant on top. Actual liquid was at an absolute minimum, once settled there proved to be no Oil slick.
Let’s get tore in!
Peppery! This was as close to Namkeen Karahi as one could find without ordering it as such. The Seasoning was astonishing, right up there – brave. Salt and Pepper the fundamental ingredients of this simple Karahi. Simple? I’ve tried, this takes a special skill. Some Green Chillies were consumed, many were abandoned, there was no need to change the nature of what lay before us.
No Sucky Bones, no ribs, from where this Meat came I know not. There was something with the appearance of a Lamb Chop in there. It was evident earlier this year that the actual quality of the cuts has improved since the early days of DumPukht. Nothing – offal – here. Beautiful Lamb, giving back so much, the antithesis of Mainstream Curry.
The Masala was so pale a brown it was grey, pulped Tomato, I assume. The ratio of Masala to Meat was spot on. This Karahi was giving as much pleasure as could be hoped for, yet there was still no – wow – moment. Maybe this Karahi was very much as expected. Aqeel can cook.
When Marg’s Roti was finished, she stopped eating Curry. Whereas, Hector stopped eating Bread to ensure the completion of the Curry.
It became apparent that we would manage the kilo without Takeaway. As I savoured the final mouthfuls, so Marg was considering Dessert, no ice-cream on the menu.
Marg declared that after Keema, this style of Curry is her favourite. So much for my varied – Home-cooked – efforts. Looks like I’ll have to have another go.
Having gone up to enquire about Dessert, Marg returned to the table with the promise of Chai which Aqeel was preparing for – the six.
Milk with Tea and Sugar (sic), not for Hector.
Aqeel’s lady helper arrived around 18.00. On seeing Marg’s empty plate and Bread basket she was keen to clear up. Hector had to stop her in her tracks, ritual photos required.
I could make out enough of her subsequent Farsi(?) conversation with Aqeel to confirm that she was reporting back.
You like your food – was her observation when the table was finally cleared.
The Bill
£38.50 Complimentary Chai.
The Aftermath
Hector is famous – Aqeel informed his assistant – not a new customer.
Well, maybe here. Hector was here in March 2020 a few weeks after DumPukht opened. We all know what happened thereafter.
Amit Sharma @ The Lansdowne (7A Lansdowne Crescent, Glasgow G20 6NQ), is one of three Curry Houses north of the river which Hector has 
Various menus were provided, wine dismissed, as was the Saturday & Sunday lunch (£16.00) offer. Street Food / Tapas – featured prominently in the main menu, not why I was here. Two sections featured Curry of interest: Fish & Seafood, Some Old Glasgow Favourites. Boatman Fish Curry (£16.00) is one for another day. South Indian Ginger Lamb (£14.00) should guarantee the avoidance of both Chicken and 
To accompany, Rice, to be discussed. Wonderful as they might be, the Hector was not paying £4.25 for a Malabar Parantha. Such is the price of Bier, I wonder how many people come here for nibbles and stay on for the evening? Maybe I just don’t understand the setup. 
For Hector, a large bottle of Sparkling Water (£4.25). The Order was relayed, I enquired about the Rice. Basmati, Fried and Lemon & Cashew a la 
How to get some photos? The chap behind the bar acknowledged as I took the broad shot. The Rogues’ Gallery did not feature any recognisable faces. Hector knows no rogues? 
Just how many does The Lansdowne seat? This place is spacious, enormous. 
The sliced Red Chillies were different, the distinctive aroma of South Indian Curry was already wafting towards the Hector receptors. It all looks a bit – lonely. The plate resembled a flat karahi. The area was such that the Masala spread thinly across the base. Had this Curry been served in a more standard karahi/handi then it most certainly would have appeared to be – Soupy. Without the dinner plate, adding the Rice here would have been a major negative. Adding Rice to Curry is a – no-no. 
I counted to nine as I arranged the decent sized pieces of Lamb on the Rice. As is the custom, some of the Masala was retained for the end game. Before me sat a potentially worthy meal. Meat and Masala, maybe I was already wishing there was an Interesting Vegetable in there. 
The plate was cleared, every grain of Rice managed, a Curry to be enjoyed, however, it would be remiss not to state that the Flavours here were not as intense as those found in other venues serving South Indian Curry, north of the River Clyde e.g. 
Dinner for one – what’s in the freezer? An unusually large portion of leftover, cubed Roast Beef, and Tomatoes which were frozen before the trip to Hellas/Italia. Curry-Heute – and why not? This also gave the opperchancity to try using the Nutmeg and Mace that were purchased a bit since. These new additions were ground together. Bay Leaves, Cloves, Coriander Seeds, Cumin Seeds and Black Cardamom would remain – whole, no Cinnamon. Kashmiri Chilli and Turmeric were the powdered Spices, oh, and some Garam Masala for later. 
The result was a red-rich Masala with the texture of pulp, does this define – Karahi?
The thick Tomato-based Masala Mash was something to be proud of. The Hector is getting better at achieving this. The Seasoning was well pitched, of course. The Spice Level was not overly demanding, this Curry was not about – heat – but trying to create something that differed from the Hector norm.
Yes, I could get used to this. Whatever I cook typically tastes like a Hector Curry. Every local Takeaway tastes like a Clydebank Curry. Something different, and enjoyable, at last.
One month to the day since 
Marg, wary of doing further damage to her top lip, would have Mince Curry as part of the Lahore Lunch (£7.95) deal. This comes with an option for two Chapattis and Vegetable Pakora. Mushroom Rice (£3.50) always works well with a 
The Pakora arrived almost in an instant, three pieces, two large. Hector’s share was much appreciated. Warm-hot, with a decent Spice Level, fresh and tasty, how I have missed this. 
The Chapattis were in the style of the preferred: traditional – Tawa cooked. Marg only required one of the two. The Mushroom Rice bowl was so hot it was dropped on the cold pate as I distributed the contents. The Rice itself was tasty, the Mushrooms a bit – iffy. I’ve had better fresh Mushrooms. The quantity always looks to be meagre when compared with the absurdity of a European serving of Basmati. The reality, every grain would be eaten, an elegant sufficiency therefore. 
I counted the Meat well into double figures, no skimping here. An isolated Sucky Bone stood out, four more would be revealed, one rib. Quality Lamb – evidently. 
Warm-hot once again, piping hot food at 
The smaller karahi for the lunchtime menu, you get what you pay for. The dark Lamb Keema with Coriander stirred in, had minimal Oil collecting on the 
periphery. A spoonful crossed the table. The Seasoning was instantly apparent. That my Achari had even more Flavour was also realised. Marg likes her Keema, though today no Aloo or Mutter. 
The Bill
As storm Babet draws to a close in the East of Scotland, the West remains remarkably calm. A dry day in Helensburgh, always worthy of celebration. 
Five years have passed since Hector and Marg dined with Alan and Tracy in Helensburgh. 
Desi Lamb (£14.95) was on the – Special Menu – board. Alan was quite specific: 
Six large pieces of Fish in a Spicy Batter, served – hot-hot – and definitely for sharing. The Hector declined a piece but did secure a Soupçon. Hot and freshly made, when Fish Pakora is served thus, it is magnificent. 
Hot plates, hot food, always a good start. Topped with Ginger Strips and sliced Bullet Chillies, this was – the business. I counted eight pieces of Meat at the start, three on-the-bone. A standard portion at 
Hector is back in the land of quality Meat, tender, soft, Lamb giving of Flavour. The depth of Flavour was beyond anything I’ve had of late. A rich Curry, the restaurant price felt fully justified. Alan assured me that with regards to this Dish – I’ve had it better. Just how good can it get?
The leftovers across the table became Takeaway.
The mission continues, to cook a Desi Korma at home as good as say 
The ingredients were assembled, no Tomatoes, and 300g seemed a lot of Yoghurt. The cooking instructions, written in many languages both inside and outside the box, as ever had a glaring omission. Much was made of cooking the 300g of Onions and removing them, but only 60g would ever be returned. With the ingredients of the mix not in English, and no mention of Seasoning, discretion would be required. Determined not to make a – bland Korma – Green Chillies would be added. 
A decent Masala Mash was created. Whole Spices were revealed, Green Cardamom and Peppercorn. Given the self imposed rule, the Seasoning had to be tested before serving. Not bad at all, no more Salt required. 
Three of the six Chicken Thighs looked like a portion. This was possibly my first Chicken in a month. We know what’s coming next.
Punjab Food had a modest array of ready Dishes, Beans and Chicken did not entice the Hector to enquire about anything else. Further research online confirms that this is a Fast Food outlet, Curry as such is not on the menu. 
The modern premises appeared to promote Pizza more than Curry. The waiter was quick to tell us that Pizza was not available yet today. Boo-hoo. The population of 
Having had Curry yesterday at the impressive
Muttan Curry (€14.00) did not sound that exciting, I decided to try Fish Masala (€14.00) with Riso Zeera (€4.50). Two things to note here: Fish was being charged at the same price as Meat, in the UK, how often does one find this? The Jeera Rice seemed a bit steep. Maybe I should have gone the whole way and had Sabzi Biryani (€7.00). A Vegetable Biryani at this reasonable price would add Diversity. 
Raw Onions, lettuce and Chickpeas topped the pair of Vegetable Samosas. Served halved, the Potato was visible in the Samosa, no more. There was little more than a threat of Raita as a dressing. Sometimes this creation can be served as a soggy mass, this was way more acceptable. 
This was quite a plateful.
The lid was removed, OK, this was by all possible definitions, a Fish Masala. Did it have to look so disappointing from the off? Orange, what sort of Masala was this?
There was a definite lack of Seasoning in the Masala, the Spice Level was moderate. The Flavour of the Fish was not powerful. Here we go again, Hector has been at this movie too often. A Fish Curry that lacks Seasoning and a Fish that may never have seen the ocean. 
Fish, Masala, Rice, not particularly creative, I should have ordered the Sabzi Biryani also. Marg offered some of the Onion from her Chat, this added some crunch. Her Potato leftovers also crossed the table, distraction, variation, further improvement. 
Maybe this restaurant has more to offer? Fette di agnello, a kilo of Lamb Chops was similarly priced, I reckon I could have a go at that myself.
With a gut feeling of unfinished business, I made a return visit to Tikka Point (Desi Nashta) (Via Federico Venturini, 8a, 40126 Bologna Italia). Mid afternoon on a Sunday was evidently quieter than the same time yesterday. The three small tables to the right and the single table to the left of the door were all free.
Hector is out of time. 
We could see diners in an adjacent room to the entrance seating area, another room lay to the back. With the fayre on display in the style of a decent Curry Cafe, all looked good. I established Lamb, Marg the Keema. Vegetable Curry, Daal and Saag/Palak were also on display. 
Mutton Aloo (€12.00) was the safe choice, let’s be brave: Mutton Karahi (€12.00). For Marg: Qeema Matar (€10.00). These choices demanded Bread: Naan (€1.50) and a Roti (€1.50). Spice Level was discussed, medium for Marg, more for Hector. Not crazy – went down well. 
The Mutton, on-the-bone, was piled high in the karahi. One – Sucky Bone – featured plus an array of ribs, potentially quality Meat then. Fatty bits were encountered, these were few. 
The Shorva-esque Masala puzzled. Thinner than one would expect, there was more than a hint of Creaminess in there. A decent Spice Level registered on the palate, however, the Seasoning was lower than the Hector typically seeks. 
The karahi could hardly have held more, a big portion. The Mince had been ground to a level of fineness not found in the UK. The Oil quickly gathered on the periphery, I observed a puddle at the midway point. Marg mopped up this excess with her Roti. She appreciates the Flavour lies here. Earthy, quite spicy – observed Marg. 
A Soupçon came my way at the start and a full spoonful later. The underlying Flavour was markedly different from the – Karahi. No way was this as good as my – Desi Korma. 
Our waiter had dealt with the payment at the till. He was visibly excited when it was announced that Mirch Masala would appear in Curry-Heute. A happy chap. 
A window table for two was allocated, due to restricted space on the pavement outside, all who passed would see us. Our view was not what one expects to see from a 
The standard fayre was listed, for Hector: Mutton Rogan Josh (€9.90), for Marg: Mutton Dansak (€9.90). Just in case, an Alu Gobi (€5.50) was added. A Roti (€1.50), Jeera Pilau (€3.90) a 0.75l bottle of Frizzante (€2.00), and a glass of Mango Lassi (€2.50) completed the Order. 
Seven days in 
Soupy Curry! This is why the Hector is usually found outwith the Mainstream. I counted nine below average sized pieces of Mutton as I decanted, as ever, I left half of the Masala in the karahi for later. Not a lot of Meat.
Proper Curry! Served – Dry – in a minimal Masala Mash, this was more like it. As I appear to have been doing recently, I arranged half of the Potato and Cauliflower on the opposite side of the plate of Meat and Rice. 
I started with the Aloo Gobi, the Texture of both Potato and Cauliflower were perfect, no mush here. A single Curry Leaf was uncovered, no other Whole Spice. Tepid, the food could have been warmer. The Seasoning impressed, the Spice Level was hardly challenging. Despite the Potato not having had time to absorb the Masala, this was an impressive Aloo Gobi. The Texture and Flavours were worthy of praise.
The brown Masala puzzled. The description said – Tomato based – why so dark? I had chosen this Rogan Josh because it was not the – creamy – interpretation which may soon prevail. Thicker than a Shorva, the Masala gave off a tangy Flavour. I note their Vindaloo is described thus. I wonder? Again we had Seasoning! The Spice Level was moderate, maybe that is being generous. Spice Level was highlighted on the menu, we had chosen – zero Chilli. An oversight on our part. 
Here we had a suitably thick Daal containing only six pieces of Meat. The extra solids from the Aloo Gobi would complement this Curry. Without the Aloo Gobi, I don’t think either of us would have had – enough.
Marg was quick to comment on the Seasoning, it must have been right up there. 
We’re not finished. A Cappuccino (€2.00) for Marg. Served – hot – as coffee should be.
As has been the case on recent visits to 
The menu had changed since last year, less iconic, more traditional in layout. Last time Marg had the impressive 
With plentiful, chilled, Sparkling Water, sold at an honest price, we waited for the food. First to arrive, in a great moment of comedy, was the Salad. 
This is small? I would love to have seen the large one. Whole Green Chillies, these might come in handy later. Whilst Marg was dealing with her plateful of Vegetables, the Omelette arrived.
A sensible size, it did look a wee bit of a let down compared to the – Buntersalat. For a reason she couldn’t immediately establish, Marg coughed, more than once. Here were sliced Green Chillies embedded in the Omelette! These were carefully set aside. 
The Malabar Parotta lived up to expectation. Stretchy, Buttery, Soft, multi layered, I couldn’t resist tucking into this before the Curry arrived. Magnificent, whenever, wherever, Parotta is available, I recommend it. Except 
I was almost applauding when this was placed before me. This was one helluva Fish buried in a Creamy, Viscous Masala. The sliced Tomato accentuated the size of the plate. This was definitely to share, Marg stepped up.
Hideous as this may have become, this was how to enjoy the Masala and Rice, with the periphery being mopped up by the Parotta. Remember the Parotta!
Marg was determined that I did not overdo it, especially when I introduced some of the Onion from her Salad. I happen to like raw Onion in a Fish Curry. When it was time to give in, I tidied up the remnants, didn’t I do well?
