Lord Clive of Crawley declared that he had not had Curry with Egg for ages, this had to be rectified. I suggested that Kofta Anda is what he should have this afternoon. Before leaving Hector’s House, there was a mass cook in, preparation of the largest Curry for Carnoustie yet, more on this tomorrow.
We arrived at The Village “Curry House” (119 West St., Tradeston, Glasgow G5 8BA) at 14.30, my second visit this month. Here, Kofta is available daily, I cannot think of any other Glasgow venue where this is guaranteed.
Marg would choose from the Lunchtime Menu (£7.95) – Vegetable Pakora, Mince Curry and two Chapattis. I suggested to Clive that he have the full Bhuna – Kofta Anda Palak (£12.95). He was on board with this, a Keema Nan (£4.50) would accompany.
Having consulted a well known and reliable Curry Blog, I realised that I have never had the Methi Gosht (£12.95) at The Village, well at least, not in the years of Curry-Heute. I have tried their various Spinach Dishes, hopefully the Methi would be in the same style: i.e. Masala with Herb, not a mash of Herbs impersonating a Masala. A Nan (£2.95) would accompany.
Jugs of iced Tap Water were provided, today, there was far less sense of bleach compared to previous visits to Nelson Street. Has nobody else noticed this?
For once, I read the entire Curry Menu. Unfortunately, due to ongoing camera issues I cannot yet post the 2022 version. I can report, however, that the price of the kilo of Tawa Kirahi, served – on-the-bone – has increased from £34.95 to £44.95. Don’t all rush at once. Once more I ask: who is calculating our inflation figures?
Vegetable Pakora
Four large pieces of Pakora formed the Lunch Menu portion. The Pakora was light in colour and therefore appeared to be freshly made, no double frying here. Determined to finish her Main Course, Marg offered Clive and I a piece each, duly accepted. The freshness was instantly apparent, decent Pakora.
Having completed our nibbles, Mr. Baig, Mein Host, joined us for what Marg would later describe as the longest conversation we have ever had. Price rises formed the major part of the discourse. Cooking Oil, without which there can be no Curry, has doubled in price this year. I had to mention the Tawa Kirahi. Mr. Baig explained that the increase was also down to the rapid rise in the cost of Meat. He had hoped to bring this back down again, however, the imminent rise of gas/electricity will probably prevent this. He did reveal his current energy bill and what he is expecting to have to pay next year. The number of customers needed to support this can be calculated, meanwhile he admitted that trade is slow, people are still not coming out as they did pre-Covid.
I cannot post the overexposed Bread photos. Suffice to say the Chapattis were substantial such that Marg only ate one. The Naan arrived in the same basket, quartered, impact lost. A decent Naan, but clearly not the feast which Clive had ordered. He loves his Keema Naan, this one did not disappoint:
Plenty of Mince in here.
Mince Curry
Served in a smaller karahi than when ordering from the a la carte menu, I was actually surprised to see this Curry not arrive on a plate. There was certainly enough of this moist, but not Soupy Curry.
A very worthwhile lunch both in quantity and quality, good value – remarked Marg –
Unlike the hyper-inflated Tawa Kirahi, maybe one should get here soon to enjoy lunch at this price.
Mehti Gosht (sic)
Behold the larger karahi! The Curry was topped with the most Coriander I have seen for a while. The light brown Masala was exactly how I hoped my Methi Gosht would be served. Clearly, The Village Masala had the required Herb added, it should not therefore dominate.
I decanted to the plate in order to establish a precise Meat count. Nine, one better than the standard eight, and most would be halved. A decent portion. The wonder that is The Village signature Masala now stood proud on the plate.
I was surprised that the first thing I could identify was the root Village Curry Taste, a good start. The Methi then kicked in, and soon a Tang which was another surprise. My last Village Curry was the Achari Gosht, today’s appeared to borrow from that stable, the Methi balancing the Tanginess. The Spice Level and the Seasoning were well judged, another fine Village Curry.
*
Kofta Anda Palak
Once more, the large karahi and the Spinach not overdone. The portion included two hard boiled Eggs, one egg is un oeuf at Sheerin Palace. Also, at Sheerin Palace the Kofta Anda (served Wednesdays and Saturdays only) comes in a Shorva, the Masala at The Village is much more substantial. I cannot say how many Meatballs were present, needless to say, with the Keema Naan, Clive had a lot to get through.
A Kebab and and Egg – is how Clive described his Curry – the meatballs were the highlight. Lots of flavour, spice level just about right. It was temperature hot when delivered. The hard boiled egg just made it more interesting.
I can see me back for this again soon, the Keema Naan may be too indulgent for Hector.
The Bill
£41.30 We’ll see for how much longer three can have Curry for this sum.
The Aftermath
What had been an almost empty restaurant when we arrived was having a wee turn. Good to see people out mid-afternoon.
There had to be Lamb Chops, or Meat Chops (£6.70) as 
Four light coloured Chops were accompanied by a Soupçon of Salad. Only the extremity of the extremities were charred, I should have asked for cremated Lamb Chops. 
Clive agreed that these Lamb Chops certainly rivalled 
Again I ask, £5.50 for these? Truly, they have shrunk. 
Hopefully, I will never have to taste this. Serve me Brains, Testicles, the scrapings from the bottom of the pot, as at 
Two Dips had been presented along with the Mango Chutney. From somewhere, a plain plastic bottle of Chilli Sauce attracted John’s attention. Even though we were all down to the dregs of the various Salads, he insisted we try it. This was not the Sweet Chilli Sauce as served recently in Newcastle, this was the real stuff, with a definite – kick. Next time, I’ll have this with my Lamb Chops. 
The Chapattis arrived with the Mains. As expected they were devoured. Where was the Naan? The three of us had to wait to get started, our Curry cooling before us. 
I had time to study my Curry before the eventual arrival of the Naan. The small-cut Meat sat in just enough Masala. The Oil collected at the periphery in the time honoured manner. The sprinkling of Coriander was accompanied by a slice of Lemon. 
With the Naan, the Masala was scooped up, so much pleasure here. When our waiter came over to ask the customary question, I had to tell him:
I unearthed a cooked Tomato, this added another dimension, a Curry that simply got better and better. The Meat seemed endless, fear not, there was no wastage.
Visually, this was identical to the Rohsan Lal, right down to the wedge of Lemon. They wouldn’t would they? 
Sufficiently moist, and with no visible Masala as such, this is how an authentic Keema Mutter should be served. Had I not been engrossed with my own Curry I would have had a Soupçon. How could it have been better than the Keema which featured in the 
Tell me this was not the Balti Tarka Daal (£9.90) with some Chicken added. The Curry certainly looked like two Dishes combined. Clive was immediately taken by its dryness, this was far from the Soupy Curry that most venues serve. Not a Curry that Hector would ever order, but a long time favourite of Clive’s if he says it’s good, it must be. 
This afternoon, Howard, Marg and Hector went to see – Kurt Vonnegut : Unstuck in Time – at the GFT. Thereafter we met up with Tracey at 
Pinta’ Lager? 
The Puri was decidedly thicker than previously served either here or the oft visited and much missed 
The – 
Bhoona – said the description for this and the Garam Masala, this was decidedly wet for a Bhuna.
The same Masala, this time with Chicken solids. As is her custom, Tracey would eat to within her limits, the remainder would go home. 
Where to begin? There were no bones. OK, had on-the-bone been available, Jazzy would certainly have said. The Masala was the same as served above, therefore nothing like the delights served here previously. A Dry Curry, Minimal Masala, Herb-rich is what one sees when 
The Spice was medium, the Seasoning would save the day. At least there was a sense of richness coming from the Masala, but nowhere near the hoped for level of intensity. The Tender Lamb was not giving much extra in terms of Flavour, why did Chef think this qualified as – Desi? 
The Steak Pie lunch, a family tradition, the final part of saying goodbye. Today, to mark the passing of the last of the generation of blood relatives. Farewell, Uncle Joe.
Naveed was in his spot. Potato and Cauliflower – was mentioned.
One container was certainly substantial, enough Solids. The Masala was a – Mash – presumably of florets, the Cauliflower debris. In recent Blog entries I appear to have become particularly enthusiastic about the humble – Potato – especially when it has had time to sit in the Masala as was the case here. Today, I celebrate the Cauliflower, this was remarkably moist. As mentioned, I have previously reheated Aloo Gobi in the oven, a pot was today proven to produce better results. 
The return to My Delhi (87A Clayton St, Newcastle upon Tyne NE1 5PY England) was a given, but not for the The Emperor’s Stew (£13.50) which Mein Host, Tahmim had suggested yesterday. Hector had other things in mind.
Croquettes? Hector enjoys a good Croquette. A Vegetable Curry? I have seen enough Lamb in the last week. A Garlic Naan? A risk perhaps, we’ll see. 
I didn’t ask who Chef Gomez was, I was only interested in the contents of the two chunky Croquettes, Chicken Tikka, Potato and Cheese were in the mix. There was a wee kick which came as a bit of a surprise. The Croquettes were suitably moist which was just as well. 
The Naan was served in quarters, it was difficult therefore to judge its size. It had risen well and was puffy. I tend to avoid Garlic on a Naan as it can dominate all, today’s was well judged. This Naan would work well with the Masala.
Ginger Strips, a threat of Coriander plus Salad Cress (!) topped the Soupy Masala. Maybe it has to be accepted that this style of blended Masala is what the majority see as – Curry. Hector may have other ideas.
The quantity of Solids was on a par with any Meat Curry. The Potatoes were small and sliced, resembling Sausage in some ways. They were well cooked, but I didn’t feel that they had been given enough time to absorb the Flavours from the Masala. It was therefore the abundant Peas which stood out as being the source of the complementary Flavour to the Masala. A solitary Cumin Seed was encountered, giving a single tasty blast. Maybe more of these could have been added? 
As I typically have a Vegetable Curry as a side to a Lamb/Fish Curry, I forget that man can be filled by Vegetables alone. Around three quarters of the Naan was consumed before I had to accept defeat. Filling – this Curry certainly was, Aloo Matar, and I didn’t miss the Keema.
After a long, hot day drinking lots of liquids to stay hydrated, it was time to call it a night. Having had a Vegetable Curry for lunch at 
Josh went up to order a Donner Kebap and Chips. He’s a young boy, still growing. 
Served in a Takeaway container with an – L – on the lid, I had to wonder, Lamb Ding?
I removed the lid and saw a familiar sight. Here was the Desi Lamb Curry I had been trying to find in Newcastle. This could have come from Allison Street (Glasgow) or Manchester’s Northern Quarter. The aroma from the Oily, blended Shorva was so familiar, Hector was at home.
I played – hunt the Lamb – and reached the number seven, not a large portion by any means. Eating this was going to be a challenge. I was determined that I was going to eat my Curry, not wear it. 
Eating this with Bread was no doubt the correct way. Rice (£1.99) would have meant a more manageable Dish. Rice would have absorbed the Shorva, the intensity of Flavour would have been lost. Roti (£1.99)? Not at that price. The Naan was the only disappointment, well apart from the lack of a plate and proper utensils. Where’s my Salad?
Josh was finished his Donner and Chips long before me. I shall refrain from commenting on the Kebap. Will (Shawarma Police) doesn’t Blog about Curry, I’ll let him discover Spice of Punjab. 
A large bottle of Sparkling Water (£3.60) was quickly arranged. Served with a glass of ice, just what was required, and great value when one compares this to what I have been paying for smaller bottles of late. 
The Emperor’s Stew (£13.50) appears to be a Nihari but without the bone. I had seen a photo online of the Railway Station Lamb Curry (£12.50), a Soupy Curry, OK let’s go for it. Dum Pilau Rice (£3.25) completed the Order. A Tandoori Roti (£2.75), I think not.
Once the Order had been relayed to the kitchen, Tahmim was happy to chat. The Calling Card was issued early. Another member of staff arrived, and that was it until the moment of my departure when two chaps took an adjacent table. Spicy food on a hot day is just what the body needs. I posted on a well known social medium that I would go in search of a tea house afterwards, as if. 
A Creamy, Soupy Curry with Coconut, maybe the heat outside was affecting Hector’s judgement. Hector quite simply does not order Curry like this, except when he does. 
The aroma was powerful, a pleasing Smokiness hit the palate. With no dried Red Chillies visible, I put this down to the Coconut, but when a Curry Leaf was taken in error, also! Here was the source, how have I missed this through the years? I have used dried Curry Leaves in my own cooking, never knew why. Nigella/Onion Seeds were mixed through the Creamy Masala, then there was the Cumin, a lot going on here. This was a Spicy Curry, but I do not refer to the – heat – which was moderate. 
The Meat gave off a huge, well Seasoned, blast of Flavour, Hector was won over, this unusual choice was giving great satisfaction. The majority of the eating was Masala and Rice, yet I found myself with four pieces of Lamb near the end, had I miscounted? It’s hot outside. 
The Bill
When Chapatti John spotted this photo published on a certain social medium by 
Dr. Stan and Hector had previously agreed to share a kilo of the Special Namkeen Karahi (£33.00). John announced that he had eaten earlier, and had therefore taken the edge off his appetite. John couldn’t face the Mixed Grill (£24.00) on his own, he agreed to share a kilo with Mags. Hector was having the Chilli Naan (£3.00), Chapattis were not on the menu, John enquired, Chapattis (£1.00) were ordered.
I have written about Namkeen Karahi already this week. Do read the account of my controversial visit to 
A Complimentary Salad, featuring Green Olives, was provided along with Chilli Sauce and Raita. Once divvied up, this was no more than an Amuse Bouche. We all commented on both the Flavour and Spice Level of the Chilli Sauce, excellent. 
The Wholemeal Chapattis were suitably large, great value. They were presented as – Roti, but didn’t go crispy. In my Blog, theses are – Chapattis. Five in all came to the table. I’ve seen John wade through piles of the things, today two sufficed, Dr. Stan wasn’t holding back, he was soon well into his second. 
The Chilli Naan had abundant Coriander too. The Naan was decidedly thin, not the risen, puffy Naan I dream of. However, this was ideal given the quantity of Meat facing me. That I nearly managed all of it, I found to be remarkable. This Chilli Naan proved to be the perfect accompaniment. 
Photos of both, the one on my side of the table would turn out to have more bones. John would announce later that he only had three bones on his plate, this suited him. John invited Mags to draw a line, difficult given the quantity of runny Masala. Dr. Stan took a share, I did the same, that which was left was easily another portion each. 
These were – good – kilos. Being John’s first Namkeen, I had to explain the difference from our usual Lahori Karahi – Salt and Black Pepper, nothing – 
Half a Chapatti, a scrap of Naan and piles of Bones is all that remained at the end. The families had long since departed, peace in our time. Time for some contributions:
Mein Host had been popping in and out throughout our visit. As we departed, I congratulated him on the quality of the Fayre. He asked if his son had told us the big news, nope. Announced today in the media, 
outgrown their present locus. This could well become the largest Curry House in Glasgow. A one minute walk from the south side of the Suspension Bridge, this should bring even more business.
Challenges, confrontations even, are rare in Curry-Heute, that this reviewer was in full Hector mode, before a morsel had been eaten, must be a record. Welcome to Edinburgh. 
Mother India Cafe (3-5 Infirmary St, Edinburgh EH1 1LT) has no apostrophe on the exterior signage, whereas Glasgow’s original 
The room I was in emptied somewhat, save the family group along the opposite wall. The wait was appropriate. 
The Paratha ticked most of Curry-Heute’s boxes: served whole, layers, flaky, the spiral. Seemingly a near perfect Paratha, however, it did turn to crisp as it cooled. I couldn’t help but think about the beautifully soft Malabar (white) Paratha as served at 
The bright orange colour has become a feature of the 
The pot was commensurate with a Tapas portion, what came out astonished. The Dark Masala was separating as the Oil does in my beloved Karahi. But this was not Oil, it looked more watery. A sprig of Fresh Spinach sat atop. I decided to empty the pot on to the plate such that I could stir the Masala once more. 
Saag v Palak, are the terms truly interchangeable? As has been written oft, when ordering Palak Gosht, Hector hopes for Masala with Herbs, not a mash of green and nothing recognisable as a sauce. This Herby Masala was decidedly – Soupy, something one tries to avoid. I counted the Meat to six, however, two pieces of Lamb were enormous. These would not be halved but – thirded – taking the portion up to double figures. For a Tapas portion, this was impressive. Thirded – never used that before.
The Lamb was such a disappointment. Once the pieces were opened up, the pinkness was to the fore, absorption of Masala and Flavour had basically not occurred. Bland Meat. 
He mentioned the regional variations of cooking in 
Vindaloo (traditionally a Pork Curry). A bit of research that day, and Vasco da Gama became my hero.
Glasgow – 
Peterborough – 
