I said I’d be back soon.
With Madhras Dosa (76B, Old Dumbarton Rd, Glasgow, G3 8RE) open once more on Saturday lunchtimes, this was the easy option. The horribleness continues, the Hector was not for crossing the river on such a dull and wet day. South Indian Curry is comfort eating. Last week it was Fish – South Indian Fish Curry (£9.98), today it had to be an all time favourite – Lamb Chettinad (£9.98).
Four chaps and two chapattis were in situ when I took refuge at 13.50. The Chaps would be joined by another couple, momentarily. Some of these guys I have seen before at Bombaywalla – Indian Street Kitchen.
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 menu was presented. As Satheesh approached, notepad in hand, he was about to rectify this, however, I already knew my Order. Basmati Rice (£2.99) and the wonderful Malabar Paratha (£2.50) plus a jug of tap water completed the Order. This side of the river, tap water does not taste – bleachy. There was no Sparkling Water available. Satheesh confirmed I wanted the large portion, not the Tapas. As if.
Somehow, the Hector was fed before the other eight diners. A simple reheat, the girls were having Thali, more complex preparation required. In time some of the chaps had Dosa. For Hector, Curry as always, though the notion for a Tandoori mixed grill has been in mind for some time. The assistant, who appears to occupy the back kitchen, brought the tray.
Lamb Chettinad
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?
As with last week’s Fish Curry, Green Chillies cut length-ways were in the mix. The kick was fierce, not all would handle this. The Rice proved to be a bit of a let-down, lukewarm at best. The heat from the abundant Masala certainly saved the day.
The Meat had to be halved, to eke it out. The Parotta was providing Diversity, I could eat these all day. This made up for Thursday’s Naan catastrophe. Why do they have to cost so much? The ones in my own freezer didn’t.
The Lamb was wonderfully Tender and giving of so much Flavour. The Spice Level kept increasing, the intensity of Flavour was in no way compromised. I may now have satisfied my current desire for South Indian Curry.
The overall appearance of this Curry may contradict everything the Hector normally seeks, Mainstream Curry Houses do not serve anything near as glorious. Did I mention it was Spicy?
A chap came to order Takeaway.
I’m here because of you! – the Hector was recognised once again.
I was introduced to John many years ago, he and his lady spotted Marg and I at The Village recently. Having read last Saturday’s Blog, here was John at Madhras Dosa to order Lamb Chettinad. John sat with me whilst his Order was being readied. A photo opperchancity. His lady came in briefly, perhaps wondering why she had been abandoned for so long. Introductions.
John, aka Digger, knows his Curry. He had a blessed upbringing and consequently has attended many a ceremony featuring Desi Cuisine. Is it possible he has eaten more Curry than the Hector?
The Bill
£15.47 The penny has been reinstated.
The Aftermath
It was the helper who dealt with the card payment. As I departed, so one of the girls beamed. Nice.
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:
Last week in 
The Order was recorded on paper, an opperchancity to bypass the electronica and have my Nan (£2.95) served whole. Duly recorded, as was the 0.75l bottle of Sparkling Water (£3.95) which remains realistically priced. 
The silly season is nigh. I counted over thirty adults present during my hour or so here, and numerous weans. There’s always one to shatter the peace. Rather than have the wean scream until it gets what it wants, why not train it, at home, that all is withdrawn until tantrums cease? Then a wean can be considered fit enough to go out and eat in public. 
It was Omar who brought the Order. I instantly pointed to the superb, shiny, whole Naan. 
Five, moderately-sized, Meatballs sat in the thickest of Masala mashes. Serve me this as a Curry with a full portion of Lamb pieces, and I may struggle. In terms of the Meat content, five Kofta is way less than say a plate of Keema. I had considered giving up one Meatball in favour of an Egg. 
Adam asked where else in Glasgow serves food at the same quality as 
A few hours later, the table in our evening watering hole was joined by Dr. Jamie who, much to Dr. Stan’s chagrin, started quoting segments from Curry-Heute. This may we