A – Bank Holiday Monday – whatever that means, Hector is home. Unusually, Marg has no hockey and knows if she doesn’t come for Curry-Heute, she’ll not be fed. Glassy Central (285 Sauchiehall Street, Glasgow G2 3HQ) has been visited a couple of times recently, Marg had yet to experience – Glasgow’s first Desi Pub – however, she has been to Times of Punjab (Renfrew) which Mein Hosts – Priya & Kinder – ran before Glassy Central.
At 14.30, Glassy Central was the busiest I have seen it, all the booth tables were occupied. We were led to the far end of the room, a table for two, with armchairs. The young waiter brought the Lunchtime Menu and the Drinks Menu. On my last visit, Rajesh admitted they make no money on the Lunchtime Menu, it’s in the hope that people have drinks. We were here for Curry, the a la carte was provided, but only after the waiter checked with the kitchen. At this point Kinder came over, serious customers, there was an air of half recognition. When Marg said – Hector – so he remembered me.
To date I’ve had the Chef’s Special – Lamb On The Bone (£8.95) and the Achari Lamb (£9.95). Marg called out Lamb Karahi (£9.95) first so there was no point in the Hector having the same. Marg is also a member of the – let’s avoid Capsicum club, we would ask. South Indian Garlic Chilli was her fallback. Lamb Garam Masala (£9.95) was the Hector’s choice.
Having enjoyed the Special Rice (£3.50) here twice previously, today was an opperchancity to share this with Marg and explore the Bread at Glassy Central. If only the Hector had read his own review for Visit #1 – this was not for sharing, a sensible portion for one. And so the Special Rice would be ordered with a Plain Naan (£3.00).
I asked Kinder if Capsicum would be visible in the Karahi. He said it could be withheld. He then admitted the Big Onions could not. He suggested Marg have the Bhoona.
Sadly, this makes me challenge the use of the term – Desi – at Glassy Central. If Chef can only produce the very Karahi which Hector absolutely avoids: i.e. stir-fried Capsicum and Onions with Meat added in and the Sauce poured on top, then Glassy Central can only ever be regarded in this Blog as a Mainstream Curry House, not – Desi.
Two 330ml bottles of Sparkling Water completed the Order. Glasses with ice were provided, a sweltering 18ºC outside! I’m still missing Lisboa and Lisbon Curry!
The Curry pots were brought first, neither of us could start until the Bread or Rice arrived. It is frustrating watching hot food going cold. After a few minutes the Naan came, and later the Special Rice. On seeing the Rice, I knew I should have checked, so let this be a warning to all – not for sharing – but ordering two portions?
Having just returned from Europe where abundant Rice is inclusive, that would hurt. With Cauliflower, Carrots and Green Beans, a tasty Rice. Marg took little more than a Soupçon, Chapatti remains her preferred accompaniment.
The Naan was poor. Served in quarters, thin, peely wally, far from being puffy and risen, the opposite of Hector’s vision of a proper Tandoori Naan. And it was small.
Lamb Garam Masala
A modest garnish of Coriander topped the tall pot. A suitably Thick, brown Masala shrouded the Meat which reached double figures. Still great value here on the base price for Curry.
The Lamb was decidedly Tender, one senses quality Meat being sourced here. There was a distinctive Flavour, however, if I write a House Flavour then I’m giving in to – Desi. With a slight tang, the Spice was definitely there, no whole Spices to identify. The Seasoning was below the Hector level of perfection yet the Flavours were coming across. Last time, I went out of my way to praise the level of Seasoning, and flatter Chef Krishna. Still, a tasty Curry, maybe I could class Glassy Central as Mainstream+?
Lamb Bhoona
The wedge of Tomato, and I suppose the flatter pot, distinguished this Curry from the Garam Masala. Otherwise, they were indistinguishable. The Hector Soupçon revealed no significant difference either. Like Hector, Marg cleared her plate, nothing was left:
A tasty dish with a smooth sauce, some chewy pieces of Lamb, but overall, very tender. I enjoyed the small portion of Vegetable Rice, however, the Naan was more like a Chapatti. (which suited Marg)
A quick meal – remarked Kinder when he saw the empty plates.
Maybe people do linger here longer, there is an array of Bier taps. Aspall Cider may one day entice, especially if the temperature does get seriously higher.
The Bill
£32.40. We could have spent half as much on the Lunchtime Menu.
The Aftermath
A quick chat with Kinder who highlighted that Glassy Central is once again open at noon, Sundays excepted.
The sign of a quality Curry is when the Flavour lingers long (hence the hatred of Capsicum). Today’s Garam Masala did just that. Mainstream perhaps, but I have enjoyed my three visits here. Desi? – the jury is still out.
Update : December 2024
Green Gates have moved in, Glassy Central has gone to Cambuslang.
An Indian & Thai restaurant? – not Hector’s usual cup of tea, but hey-ho, one never knows. Arriving at 14.00, Diyo – Indian & Thai Restaurant (Tadeusza Kosciuszki 23/1z, 50-027 Wroclaw Polska) was empty, though as I was about to depart, two pairs of diners did arrive. 
Ginger Strips and a sprinkling of Coriander topped as Thick a Masala as one can encounter, the antithesis of 
Whilst – packet of mixed Spice – came to mind at 
Wroclaw
2023 sees a Boy’s Trip to the Bier Festival, with Michal making his debut in Curry-Heute. Again the correct rendition of – Micha? – is lost. To humour him, yesterday we had – Golabki – a traditional Polish dish I’ve been eating for more than sixty years. 
Choices were minimal. I had to dismiss the Lamb Kadhai (Zl44) due to the listed ingredients featuring the 
The Curry was a classic example of why Karahi is preferred. This was – Soup. So – Soupy – it is difficult to describe the Masala as anything other than – gravy. 
Pieces of Onion had been stirred in, one wonders how much Onion was used in cooking the Base Sauce? I counted eight pieces of Meat as I arranged the Lamb on the Rice. 
Boxed Spices – the immediate reaction, this Gravy tasted as if it had come straight from a box of Mixed Spice Powders. With no solid Spice in the Sauce, the Hector was left shaking his head. But hang on…
I’ve had better – was Michal’s only remark. 
Two Days Later
Steve, who has been sneaking out for Curry on his own, paid a visit to Maharaja. Not only did he enjoy his Curry, the debris on his plate shows whole Cloves and pieces of Cinnamon Bark. 
Seven hours on your feet, a daunting task. The venue – The Platform – the original railway station before the line was cut back a few hundred metres. Seats were available for those who really needed them, however, one really wants to be as close as possible to the action. Being present an hour before the band came on stage, meant the last – cuddly-sized – t-shirt, as Nick’s wife – Rachel – put it, was secured. We also got to see Rog Paterson’s solo acoustic set. Rog would then play twelve string guitar as and when during the Pendragon set. 
The second hour was a trip through the back catalogue, the joy being that the Band could choose different songs for Saturday and Sunday. 
There were seemingly automatic – goodnights – from the stage, however, we all knew there was more to come. With the keyboards reduced to piano, no drums, we were treated to another half hour, the acoustic set.
At times it felt like it was Peter Gee who was holding it all together whilst Nick and Clive went exploring on the fretboard and keys respectively. How do we get out of this? The Morecambe and Wise tribute was pure improvisation, we all think we know the words to – Bring Me Sunshine – until the second verse, then…
This morning, 11.00, there was a rendezvous at the Eric Morecambe statue. An opperchancity to chat with Clive. No more Arena gigs are scheduled for the UK presently. The last tour was missed due to not being able to get into London thanks to the periodic train strikes. Hector was ticketed for London, the gig having been postponed by one year, meanwhile as a consequence, Kinross became impossible to attend. Marg disappeared momentarily, she returned with a photo of herself with the latest drummer – Jan-Vincent Velazco.
Strangely, the music today was scheduled for the afternoon. At 14.15, Nick did a talk about his pedal array. This was followed by a full band – Q&A. Clive has five albums in the bag thanks to Lockdown. Instead, Nick has a book nearly finished. 
Rog Paterson was due to play another thirty minute solo spot, Marg and Hector went next door to rest the feet. We timed our arrival for the beginning of – Not of This World, the entire album, performed in order. Lyrically some of this is brutal, – the divorce album. Faithless-All Over Now, delivered with due emotion. 
Following on, another collection of classic Pendragon songs. 
After the gig it was Hector’s turn to be photographed with the famous. Having introduced myself, I reminded Nick of the Glasgow gig @1988 when there was but a handful present for a late night show in an upper room. I think it was Barrowlands, Nick thinks Night Moves. Is there an upper room in Barrowlands? 
Finally, and with feet that were comfortably numb, it was time for Curry-Heute. Having passed Saffron (6 Skipton St, Morecambe LA4 4AR England) yesterday, an upstairs venue was expected, instead, it was down to the basement. A few tables were occupied when Marg and Hector entered at 19.15, Pendragon t-shirts were already in situ. We were led to a quiet corner at the rear, from here we could see some of the intricate décor through the basement arches. Ambience and Mainstream Curry, one has to give in occasionally. 
T
Lamb Bhuna – said the waiter as he placed the Lamb Methi on the table. A welcome mistake, Dry Curry is what the Hector seeks. This was a suitably Thick Masala, Bhuna indeed. The Meat count reached eight, not the largest portion. 
The Flavour of the Lamb itself may have been the most potent feature of this Curry. The Spice was pitched at a low level. The Seasoning, however, was fine. Tender Lamb with a hint of Methi, was noted. An Earthy Flavour rather than a blast of Herbs was forthcoming. After the intensity of 
This is how a Keema should look, Dry, and no Oil slick. The grains of Mince appear to be coarse. Marg made short work of this. No kick – was her first utterance, which is quite a departure from her norm: 
There was not a morsel left on the table at the end.
Syhiba is a name that has appeared previously in Curry-Heute, a Curry House I have praised in 
Hector and Marg spent a pleasant afternoon in Hebden Bridge, how many coffee shops can Marg visit in one day? More than I can visit Curry Houses! We arrived at Syhiba Restaurant (57 Wharf St, Sowerby Bridge HX6 2AF England) at 19.10. The sheer size of the premises impressed, from the outside it was clear the place was stowed. There was a crowd at the door and screaming weans inside. Marg was happy to wait at the doorway, I gestured her to walk up the steps inside, here we spoke to a waiter who promised us a table. Two minutes later we were led to table 11 in the far right hand corner. What a viewpoint. 
Cash only – was made clear at the doorway. This has been the case on visits to 
During the wait, I went walkabout. Large as the venue is, the premises are quite narrow. I counted some fifty diners. However, upstairs there was another large room, initially empty, Marg reported a large group there later. Was all of Sowerby Bridge at Syhiba?
We were prepared for a long wait, imagine the surprise when the food was served at 19.35. The Naan was spectacular. Served vertically, it was therefore whole, had risen, burnt blisters were present, and it proved to be light and fluffy. Hector’s Naan idyll, Marg was happy too. Unusually, we ate the lot! Marg then spotted that some had a larger Naan. The Family Naan (£4.95) would have been too much. 
Topped with a threat of Coriander and featuring a Lemon Slice, this looked the part. Perhaps a bit more Oily than would be served a few kilometres away in 
The first dip of Naan in the Masala was one of those rare and special moments. The Flavours flooded out, wonderful! The Spice kept building, the Seasoning caught up, this was Curry.
Apart from being boneless, the Curry looked identical to the Handi: the threat of Coriander, the Lemon Slice and the embedded half Bullet Chilli. Bradford Curry was written all over it.
Zingy – said Marg at the start. I suspect the Lemon Slice was the cause of this. Adding a squirt of Lemon Juice in Curry, something to consider. Marg’s verdict:
The Bill
Thereafter we walked down the canal locks, the largest drop on the planet, well maybe not. 
12.40 is somewhat late for Hector to arrive at 
Marg asked for two Meat Samosas (£1.00), only – Veg – was available. 
These were the largest Samosas seen in a while. The deep frying had altered the pastry accordingly. Marg:
For a 
The Spice Level was moderate, the Seasoning was low and the expected – Methi – blast wasn’t coming. Instead, Cloves hit the palate yet no whole Spices were found. The Earthy Flavour was quite straightforward, – Umami – a Meat Curry, it was what it was. 
The Bill
A day in 
Records show that a Lamb Chops portion at
The Naan was perfect. Served whole, it had risen, displayed burnt blisters, was light and puffy, and might even have been cooked in a Tandoor! There, it can happen. 
Behold the mountain of Meat! The Masala was Minimal, the ratio of Meat to Masala that works so well in 
There was a big blast of both Clove and Methi, classic 
Three nights in 
No Scottish Notes – was posted in a sign at the reception. For the record, Sultans is closed on Mondays and Tuesdays. End of bulletin. 
Four Chapattis accompanied the Mains thus avoiding a needless waste of Bread. Between us we managed these, Marg said she did not fully have two. The waiter did offer more as he saw the pile diminish, our entitlement, was duly declined. 
The portion appeared to be small, though these mini-karahi can be deceptive. When the Bread does its job, the appetite is soon sated, enough. This was as Dry a Fish Karahi as one will encounter, the collecting peripheral Oil was at a minimum. The Haddock had been flaked, therefore along with whatever quantity of Masala was present, the combined mixture was little more than a Mash. 
The same size of portion, I will remind the Reader that at Sultans, one can – go large – on quite a few Dishes. This is now an extra £6.00. 
Ground Mince – is how Marg described it – smooth – also. 
The Bill
Hector had a huge Cauliflower which was in danger of going past its best. Having not cooked anything for a while, it was decreed time to try Aloo Gobi. The recipe is that published in – 
Red Onions? I had white Onions and Potatoes with red skins. Having finely chopped the Onions I felt I had an imbalance already, an extra Tomato was added, three in all. Thereafter, a traditional Masala was created, maybe a few ingredients fewer than a full blown Hector Masala. 
In restaurants, the Masala Mash at the base has always intrigued, now I know, a standard Masala. Visibly, this creation was as good as I have encountered, but it’s all about the Flavour. 
To declare a – Wow! – in my own cooking is somewhat boastful, so I’ll again honour 
Yes, the 
It is with a sad heart that Hector has to accept that
With no cooking duties today, Hector was able to join the BBC – Bad Boys’ Club. Prior to the partaking of ale, there was a ritual Curry. In a phone-call last night to 
I took my favourite seat, a jug of Water, Modest Salad and Raita were soon brought to the table. Southside tap water has lost its chemical taste, is this then seasonal? Mr. Ali, the new owner, entered with a delivery of supplies. His greeting was warm, with reference to Chef:
Yellow, Creamy and presumably containing Coconut, not what the Hector ordered. One can already conclude that all the 
Today’s Mushroom Rice packed even more Flavour. I have to use the term – Desi – this was at another level, and possibly even better than original 
Eight pieces of Meat, some on-the-bone, sat atop the splendid Rice. Who has ever had a Korma on-the-bone? The Spice Level was certainly above the – bland – which makes this a popular Curry with women and children. How condescending. Korma can be hyper Sweet, fortunately, this was not. Whatever the quantity of Coconut, if any, it was not in the face. 
At the counter, I showed Chef what I was expecting. Next time – was the response.