The plan today was to confirm the continuing efficacy of Karahi Palace (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ) in light of the new ownership. Hector had arranged to meet up with Mags at 14.00. Mags would have her usual Aloo Gosht – best served anywhere – is her accolade. Hector would have his alternate Curry to Karahi Lamb – Spicy Lamb Korma. The outcome would determine if this was Visit #144 or Visit #2.
The best laid plans … the shutters were down, Karahi Palace was closed, again. I texted Mags, The Village “Curry House” (119 West St., Tradeston, Glasgow G5 8BA) was the fallback.
Ramadan is over, consequently , or otherwise, The Village was empty this afternoon. The waiter confirmed they had been busy last night, this indeed was the morning after. Mags arrived shortly after I had taken a table, at the window. Hector, the Curry exhibit.
Spicy Lamb Korma, my love of this Curry began at this very venue some fifteen years back, now back on the menu as Desi Lamb Qorma – Lamb on Bone (£12.95). A Mushroom Rice (£3.50) would accompany.
Aloo Gosht is not on the menu at The Village. After deliberation, Mags opted for Lahori Karahi – Lamb on Bone (£12.95) with a Tawa Chapati (£1.25). A jug of Tap Water completed the Order.
We settled down for the wait. Thirty five minutes, more, proper preparation, unlike the nonsensical experience at the start of this week at Kebabish Grill. I was hoping their representative would have contacted me by now, apparently not to be. They know what they did.
Who are you? – asked the manager who appeared from nowhere. He was aware that I had not been to The Village’s Ramadan Buffet, a culinary highlight in Glasgow’s Curry Calendar. Hector’s recent German Trip followed by Marg’s excursions to Durham and Inverness meant there simply wasn’t an obvious day in the diary. The roasting of a – whole lamb – was related. Our loss.
The manager brought the food to the table around 14.45.
I have previously described the Rice portions here as minimal. Today’s Mushroom Rice, once decanted, covered the dinner plate. Enough Rice, though maybe not to share. Better this than the European mountain of waste. With fresh Mushrooms, a worthy accompaniment. As I know what is about to be written below, I’ll permit a moment of nostalgia. The Mixed Vegetable Rice as served at The Village once upon a time, that was something else.
Desi Qorma – Lamb on Bone
This looked the part. Topped with Coriander and Ginger Strips, the Masala had the anticipated viscosity. I counted the Meat into double figures as I decanted, large pieces of Lamb, a few bones, one – sucky. The quantity of Curry and Rice sitting before me looked a sensible portion. This I knew I would finish, but how can others have Starters too?
The food was hot, something one cannot take for granted, even at The Village. Being the only customers certainly helped here, straight from kitchen to table. On hearing positive noises from across the table, unusually, I started with the Meat. Indeed it was excellent, Tender, soft. The Spice Level was pitched well, I encountered a solitary Green Chilli. Most should manage this. The Seasoning was down, a crucial parameter in any Curry. The distinctive – Village Curry Taste – was therefore not forthcoming. The Citrus Blast which I associate with The Village Desi Korma was not present either. Whilst this was still very much an enjoyable Curry, better than served at many a Mainstream restaurant, this was pale shadow of what was served at these premises a decade and a half ago.
Lahori Karahi – Lamb on Bone
Apart from being served in a proper, i.e. black karahi, there was little to distinguish this from the above. The lady who has watched Hector consume many a Karahi Gosht seemed to be on a journey to Damascus. The Meat, the Flavours were all praised as Mags ate. I have oft wondered why she perseveres with Aloo Gosht when authentic Desi Karahi is on offer.
Lamb (was) melt in the mouth. First time with this dish: spicy and peppery, will definitely have it again.
So certain was Mags that her Curry was a winner she insisted I have a sample. And so a Soupçon crossed the table.
Wow! – this was astonishing. This truly put my – Curry – in perspective. The intensity of Flavour hit the Hector plate. The Seasoning was there, QED.
Mr. Baig, Mein Host, came across to greet as we finished. Whilst he admitted to having done well with the Ramadan Buffet nights, he once again declared how difficult it is to sustain his business. Last time he listed the ingredients which have gone up in price. This time it was energy costs. He fears that unless something is done about the cost of both gas and electricity, drastic measures may be necessary. He quoted some venues going part time, but knew nothing of his nearest neighbour.
The Bill
£30.65 Not buying drinks does keep the price down.
The Aftermath
We headed back along Nelson Street to take the bus across the river. Outside Karahi Palace, Ali, the new proprietor was pulling up in his car. Ali wound down the window to greet.
You are closed, we went to The Village.
Once again he explained the erratic opening hours on a – big order.
This may be good business for him, but if Karahi Palace is to continue to be recognised as one of Glasgow’s finest venues to come and experience Curry at source, then this will not do.
A Friday night Takeaway, another opperchancity to sample the Fayre at the local: Spice India (133 Riddle Street, Clydebank G81 2DH). Last time, 
Lamb Achari Balti (£8.95) and Mushroom Rice (£3.00) was duly ordered. Last time I played the – 
The Mushroom Rice filled the plate, and Hector’s dinner plate is large. Somehow, I knew I would manage every grain this evening. Tasty Rice, fresh Mushrooms. 
The Meat count was well into double figures, large pieces too. The blended Masala had a decent viscosity. Hector was eating Mainstream Curry. As I decanted, I saw – shiny red. Tomato I hoped, nope. I picked out the first of many pieces of the dreaded
On the Spice India menu, the following list – 
The Meat was suitably Tender, but was not giving much more than – meatiness – back. Still, significantly better than so called – Chicken Curry. 
Last night, Riverside played in Glasgow for the first time in four years. A much welcomed return, however, in March 2019 on the – 
Six of the seven songs on I.D. Entity were spread throughout the set. Much of the older material was selected due to the – vocables – which allow a sing-along for those who like that sort of thing. When you’re a Polish band with English lyrics, touring Europe, I suppose this helps break down language barriers. 
Give Riverside a listen, these days one does not have to commit to buying albums. And spot, Marg, Hector, and Colin front-right.
At the end of 2019, 
Arriving just on 14.10, the restaurant was empty, apart from Vijay who greeted and led me to a window table. Both the three course Lunch Menu (£11.95) and the Main Menu were provided. The Lunch Menu was perused, an extra £1.95 for – Lamb – then. 
The juxtaposition of pukka glass and plastic bottle amused. Still, I was having my preferred beverage, not always available in the local Curry Cafes. 
The Coriander Nan (£3.50) was actually a Plain Nan with Coriander sprinkled on top. One assumed that Chef would have rolled in this wonderful Herb and cooked it thus in the Tandoor, or on the Tawa, not so. At least the Naan, served whole, was light, fluffy and ticked Hector’s other boxes. Anyway, that was the case for a while. 
In terms of appearance, this was a classic Afghan Karahi, suitably pale, i.e. nothing – red – here. A whole Bullet Chilli and whole cloves of Garlic were mixed in the Thick Masala. Tomato-based, one believes, this looked the job. Having been given a warmish dinner plate, I decided to decant from the long dish. Had the Namkeen been presented in a karahi, there it would have remained. 
How had Chef produced this Namkeen in such a short time? The Meat may give a clue. The Boneless Lamb was suitably Tender, well cooked but was giving nothing back in terms of Salt or Pepper. How long had this Meat and Masala been in each others company before serving? Not very long is an obvious answer, however, Hector has another theory. 
A second waiter had appeared, Shafiq. 
The Bill
Chapatti John observed a few weeks back that we were well overdue a return visit to 
A table was booked for this evening at 17.00, just in case. As we entered, people were already sat at window tables. I confirmed the opening time with the waiter, now 16.30 apparently. If 
Four Lamb Chops, possibly still the best value in this city. I didn’t ask for them to be cremated, I took my chances. Only one of the Chops had a big bone and was therefore recognisable. I know not what precise cut the remaining three were. 
What a platter, John loves this. Chicken Liver is what he identified as sat before him. Thoroughly enjoyed, full of Vitamin A, but for Hector, hideous. 
Poor Dr. Stan, this looked sadly lacking in comparison to the above. Two tiny Kebap, but this is what he likes. At least this should not have ruined his appetite. 
This Curry never disappoints. If one knows the Methi-rich killer Bradford Curry taste, then this is the one to order. With the Meat cut so small, in the Bradford tradition, it means that one can have Bread, Meat and Masala, simultaneously. This is also a filling way to eat. In time, the Bread has to be abandoned, mustn’t leave any Curry. 
The first mouthful gave the Bradford Blast, superb. The Chilli on the Naan no doubt upped the overall Spice Level, the Seasoning was sound. The Masala showed a hint of creaminess, presumably the late addition of Yoghurt. What a range of Flavours from the gorgeous, Herb-rich Masala, why am I not having this every week? 
I must try this Curry. With even more Herbs than the Roshan Lal, it must be a delight. Today’s version had visibly less Oil than the Roshan Lal, however, the base Masala looked the same. A classic Bradford – Dry – Curry. 
The Bill
On Saturday, Hector arrived at 
I placed the Order, today a Naan (£1.50) instead of the customary Chapatti (£1.00), was this a moment of intuition? On taking my favourite spot in the empty dining area, I was asked – Spicy?
A Modest Salad and Raita soon arrived, the jug of Tap Water soon after. The Water had no taste, yay, the Raita did. The Salad was a momentary distraction until the main event.
The – killer aroma – defined the moment. With sliced Green Chillies, Ginger Strips and Coriander atop the thickest of Masalas seen here in a while, all was set. The copious Meat was on-the-bone as all Lamb is served at 
The Naan and Masala combination was a step above my usual Chapatti accompaniment. What a Masala, and only a trace of Oil collecting at the base of the karahi. Given what follows below, this may be a crucial marking of the expected standard of Karahi Gosht served at
The quantity of Karahi was manageable, only three quarters of the Naan was consumed. The bone count = one, unusual.
Meet the new boss, Ali, I have seen him here previously. Ali recognised me both on Saturday and today, he has acknowledged seeing me and my dining companions, but only here? Ali must be associated with other venues.
Hector now has a dilemma. Is this still
Adnan recognised me as I approached the counter to order, no sign of Kaka today. I had already decided, well actually months ago, that my next Curry at 
Helping oneself to a drink from the fridge is expected, I took something that was clearly – gassy – but turned out to be a sweet Turkish Lemonade, not Sparkling Water. 
On seeing the huge pieces of Meat with pointy bones protruding, the heart sank – Chicken? Thankfully, these were not Chicken Thighs but simply huge pieces of Lamb on-the-bone. The bones I didn’t recognise, possibly from the cheaper cuts which more Pukka venues wouldn’t use? There was loads of Meat and not so many bones as it turned out, this was easily the – half kilo. 
Wow! – instant gratification. Nowhere else in 
Wow! – yes, this deserved a second exclamation. The Flavour was astonishing, whilst the Spice Level would never reach overwhelming, it did grow steadily as I ate. Sliced Green Chillies had been cooked in. The Seasoning, well this Curry could not have attained this level of satisfaction without this being well pitched. The blended Masala simply oozed pleasure, for once I accepted that more would have been even better. Soupy Curry – is not what the Hector seeks, however, today, to manage the Rice, more Masala required. Bread next time, unless there is someone to share a more complex Rice a la 
Spicy Desi Korma, a Curry which has nothing in common with that served in Mainstream Curry Houses, no Coconut here, not for beginners. This Lamm Korma was just sublime, and totally justified the horrible price of tomorrow’s flight home. 
Day #5 of this trip and Curry #3, anything to avoid Deutsche Essen. The Hector will admit to having had Wiener Schnitzel, but surely that’s Austrian? 
The Fisch Madras impressed on 
Fisch Madras (€13.90) comes with inclusive Rice and a Naan. The Euro norm is the choice of either, serving both may be regarded as a bonus, however, given what is served at Ganesha, I wonder which mortals can manage both?
A Complimentary Poppadom and three Dips were presented. The Poppadom was well toasted and contained Cumin Seeds which always ups the impact of the experience. Of the three Dips, the Oily one was seriously – Scharf, achtung!
The Rice portion was almost obscene, this was enough Basmati for three. Quality Rice, but quite simply a waste of food. I took what I thought I might manage, well if it was 15.00, it wasn’t.
The presentation could not be faulted. Abundant Curry sat atop the tea light stand. I decanted seven large pieces of Fish, each would be cut into three or more pieces. Fresh Mushrooms were once again present, a welcome bonus. An Interesting Vegetable always adds Diversity. The blended, Creamy Masala was as experienced previously. With a decent viscosity, the Masala was far from being – Soupy. There was enough Masala to match the quantity of Fish, perhaps, this was only element of the meal which was not to excess. 
The Fish was particularly soft, spongy even. On risking being wide of the mark, possibly Monkfish (tails). I will admit to preferring a more firm Fish. The Flavour from the Fish took a while to emerge, however, the Spice Level struck immediately. This Fish was giving back a serious – kick. 
The Manager, Naveen, came to make the customary check. 
A Hauptbahnhof at noon rendezvous for Curry-Heute, Lord Clive and Lady Maggie had coffee in hand, and bags of food. Strange. Curry at 12.30, even stranger, in fact the reality is worse. Five days ago the body clock was set at – GMT. Yesterday, Hector had to begin adjusting to – GMT+2. Hector was in effect, having Curry for Frühstuck. 
Indian Mango
Whilst we waited, Maggie observed that the cutlery clock has gone from the wall. Back in 
A Coriander Garnish, the pot was brimming with Meat in the Thickest of Masalas. That there was a visible Masala was the telltale sign that the almost – stir fry – era of Chettinad at 
The Lamb was well saturated in Spice, this was certainly not Mainstream Curry. 
I would end up leaving a couple of mouthfuls of Rice, the contents of my plate had swollen, some of Maggie’s Fish found its way in my direction. 
The same oblong plate 
Later, much later, I was walking along what is left of Schillerstrasse. As well as Cafe Schiller, the famous Sports’ Bar, 
Lord Clive and Lady Maggie (
Whilst waiting, I studied the menu, no inflation in 
The oblong plate was different, as were the contents. The quantity impressed, I have previously commented upon the paucity of the portion. I decanted five large pieces of Fish, as in seriously large. I was left with a Thick Masala, interesting.
In the years – Before Curry-Heute – the Fisch Chettinadu – was approaching – Soupy – as it is served across the planet. Having discussed this with Mr. Jolly, in time the classic, almost – stir-fry – version evolved. New Chef, was the immediate conclusion. However, as I ate, one of the two long standing Chefs passed by and smiled in recognition. Is this the new version or, did he not know who he was cooking for? Tomorrow’s Lamm Chettinad may reveal all. 
The blast of Flavour from the Fish headed off any sign of disappointment. Thick Fish, integrity maintained, white, perhaps if I look back through a well known and reliable Curry Blog, I’d be able to offer a name for the species? 
The Masala was a revelation. That there was one came as surprise. Was this possibly the Fish Curry (€13.00)? The Texture revealed the pedigree, one does not stumble across this. Having flaked the Fish, the relative ratios of – Fish-Masala-Rice – worked well. Again, if only the Dish had been hotter on arrival. 
The Bill
Monday lunch, it was too soon to return to 
On the bus across the Clyde, I watched Sky News on the trusty Oppo. Scotland’s new First Minister was being announced, what a time they took to do so, prolonging the moment. Without further ado… an oft quoted line, why have any – ado?
I arrived at 
Friend – talked me through the Dishes on display. Aloo Gosh (£7.50) with Rice (£2.50) was duly ordered. Again, I quote the Takeaway prices, though Rice is included with the Curry in that format. The wait was not long, a quick reheat. 
I was pleased that Pilao had been provided, with Coriander mixed through. The portion was huge, enough to share. Salad and Raita were again presented, one pays for these, not Complimentary, as is the usually the case in the Glasgow Curry Cafes. The Salad was chilled, fresh, and the Raita added even more pleasure. Tasty Raita, keep it coming. 
Simply adding Potato to Curry does not make Aloo Gosht. The authentic version, as featured here, has Shorva. It was at 
I decanted the Lamb, served – on-the-bone – to the plate of Pilau. Three pieces of Potato, the Meat count was into double figures, a substantial portion, more than that served at the western end of Allison Street. I kept half of the Shorva back for the end game, otherwise the Rice may have absorbed all the liquid too soon. 
The Meat varied from Tender to a bit chewy, a big Lamb Flavour burst onto the palate. There was Spice, there was Seasoning, there was Flavour. On addressing the Shorva-soaked Rice, – Mmmmm – lovely. Both the Meat and the Potatoes had absorbed the Flavours from the Shorva, hence they both had a lot to give back. One simply does not experience this in the – Curry – served in the Mainstream Restaurants. 