Free of domestic duties, Hector was able to fill in one of the few blanks in the coverage of Curry Houses in Glasgow. As reported previously, it was Dr. Stan who spotted Glassy Central (285 Sauchiehall Street, Glasgow G2 3HQ) as we walked past a few weeks back. With no shop frontage, Glassy Central is easy to miss, a la The India Club (Westminster) visited last week. That they have suspended lunchtime opening, scheduling a review here was going to be difficult, how often does Hector have Curry of an evening? But hey-ho, today was that day.
Arriving at 17.30, that I was going to a basement venue surprised. Having looked into the darkness previously, I thought Glassy Central was an upstairs venue. So what was here before? The cordon, at the doorway during opening times, hopefully does attract some attention, in addition to the now illuminated signage.
What a pukka place, it’s amazing how mirrors can create the sense of vastness. The booths along the far wall allow flexibility in seating. Central tables separate these from the long bar.
Having looked online at the time of discovery, I found reference to Glassy Central being – Scotland’s first Desi Pub. Bar & Grill – is also how they promote themselves. Do people really go to Indian Restaurants for drinks? In Europe this is commonplace, something new for Glasgow. Adjacent to my table were taps pouring – cocktails – the far end of the bar had various lager taps including one Bier from Czechia – Pravha (Staropramen). Also on tap, Aspall Cider, now we’re talking. Hector ordered a bottle of Sparkling Water (£3.00).
Mein Host brought the menu, a mature chap, I wondered if our paths had crossed before. A three course meal (£11.95) was also on offer.
I already knew what I was here for, – Desi – was one attraction, also – Lamb on-the-bone – such a rarity in restaurant Curry. Chef’s Special Lamb on the bone (£8.95) was ordered with Special Rice (£2.95) accompanying. I had to ask what Vegetables were with the Rice – Peas, Carrots... – just to ensure that no Peppers would be served. There was no discussion about Spice Level for the Curry, but then – amateurus eateris – would hardly order this.
The price of main courses in this city centre restaurant is certainly a plus. Of course, I hadn’t seen the portion size, or the price of cocktails etc. £7.50 for the other Lamb Dishes makes a mockery of the Merchant City. £1.00 here for a Chapatti is honourable, realistic. I note their Karahi features the dreaded Capsicum, maybe on a future visit, this can be discussed and withheld. The Takeaway Menu I picked up at the door does not feature Lamb Karahi or the Lamb on-the-bone, one can ask, unlike…
Two young acquaintances were in München last week. On my recommendation they went to Indian Mango, the source of the finest Fish Chettinad ever encountered. It wasn’t on the lunchtime menu – was relayed back. It’s not on any menu! Ask! Any establishment which cannot cook to order is suspect, hence my general avoidance of chains who may have robots in their kitchens.
A couple, clearly known to Mein Host, were sat in the adjacent booth. It was only then I realised that there were mirrors at (sitting) head height. I was losing my bearings, more customers arrived but from where? I had no idea where the route to the stairs lay. Note to Hector, on leaving, do not walk into the kitchen. Sparkling Water.
The Curry was brought first, what a mound of Meat and Masala. Brimming. The Special Rice looked modest in comparison. Peas and Carrots were there along with Green Beans, two types. Proper Vegetables, not the abomination which Dr. Stan ordered at the aforementioned – The India Club.
I arranged the Rice on the plate, this was not for sharing, a sensible portion for one.
Chef’s Special – Lamb on the bone
Topped with Coriander and sliced Green Chillies, a – kick – was anticipated. On placing my spoon in the Masala, the peripheral Oil spilled on to the table, well that was that taken care of. The next dig hit rock bottom. Commensurate with the mass of mirrors, the actual Curry pot was the same size as the Rice. There was a stand beneath with place for a candle, no candle.
I counted the Meat as I decanted, the magic eight, including three large bones shrouded in Lamb. Maybe as per – The India Club – three portions between two could be a consideration, but if one had a Starter then this would be more than enough.
The Masala was Thick, already the pedigree for this Curry was evident. The Meat to Masala ratio was appropriate, no – Soup – here.
This Curry was a slow starter. A decent Spice Level was hindered by moderate Seasoning. Hector likes his Chefs to be – brave. The quality of the Meat was a standout, this was as Tender as Lamb can be. I do congratulate Chef for presenting Lamb this soft without it turning to pulp.
Slowly, and as slowly as I was eating to savour this delight, the recognisable – Desi Flavour – which distinguishes a Curry from the Mainstream, emerged. Mein Host was across to tell me that Lamb on-the-bone will taste different from the norm. I assured him that I have had this oft in the Curry Cafes on Glasgow’s Southside.
Trying to isolate a particular Spice was proving to be impossible, a fine Garam Masala then? The root Flavour was familiar, but not in one’s face, no – Wow! – ah, the Seasoning could have given so much more. Cardamom was my educated guess, with no whole Spices one cannot be sure.
Curry – is how this was described on the menu. Curry – is something I rarely order. This transformed to a Desi Karahi (no Capsicum) and the Hector could be in raptures.
I ate on, quality Curry, excellent Meat, the Vegetables were a suitable distraction, who wants just Meat & Masala? I was aware of an Oily residue on the base of the plate, but one cannot make a Curry of this quality without sufficient Oil/Ghee.
Every grain of Rice was eaten, the bones suitably gnawed then replaced back in the pot. I would definitely have this again.
The Bill
£14.90 In the city centre, a main course alone can cost this.
The Aftermath
Time for introductions, I went up to the bar to pay and gave the Calling Card.
How long have you been open, that Curry was not made by chance.
Six months.
Mein Host took my card over to the young lady who had recently arrived. This was Priya, daughter of Kinder who had served me. Priya recognised the Curry-Heute Calling Card! The father and daughter team had sold Times of Punjab (Renfrew) where Marg and Hector dined in 2021. Priya remembered Marg from our visit to Times of Punjab. Then I had an impressive Pan Fried Machi Desi Punjabi Masala. I see no Fish Curry in the Glassy Central menu. My thoughts on Prawn Curry are occasionally blogged, if the diner insists…
Kinder went out of his way to tell me that everything served here is fresh, even the Pakora which typically is double fried, and even bought in at some venues.
Before Times of Punjab, and this is going back a while, they had Diva (Dalmuir) which I note, on one visit, did not have – The Clydebank Curry Taste.
I had to ask about lunchtime opening being suspended. It’s all to do with Chef’s hours. Hopefully, once Glassy Central is better established, this shall return. Note Hector prefers to eat at 15.00.
Priya and Kinder clearly know the business, however, basement premises must be difficult. Hopefully Curry-Heute can do its bit to inform the masses. I shall certainly return, with Marg, of an evening.
And as for the couple who sat near me? They were regulars at Times of Punjab.
Renfrew, not the easiest town to get to/from. When will the bridge to Clydebank be completed?
2023 Menu
Last night, an advert for Fish Curry at 
We do Fish smaller than that – he informed me.
The bottle of chilled Tap Water was savoured, no taste of bleach here. It is possible that this may have been a seasonal feature in Glasgow’s water supply.
The plate was different, no karahi. The traditional Toppings were present, Coriander and Ginger Strips. What was Fish, what was Masala, I’ve been here before. Fish Karahi has been hit and miss at 
Today, there was peripheral Oil, seemingly not to excess. The Fish had been, mostly flaked, only three discrete pieces would be observed, the rest a mash of Fish and Masala. In style, this was close to that enjoyed at 
The remaining Karahi showed less moisture than had been the case at the start. Bread was therefore demonstrated as being appropriate. A Chapatti would have lacked girth, a Paratha too crispy (as typically served here); the Coriander Naan proved to be the ideal accompaniment. 
Only one Naan? – the waiter had asked at the point of ordering. 
Having sampled 
The portions are visibly small, yet I did count the Meat into double figures as I arranged the Meat and Masala over the Rice. That there was another half portion coming my way was most certainly comforting, the Hector would be fed. 
Cloves registered immediately, there was a rich, earthy Flavour emanating from the Masala. This was a function of the Seasoning which was well pitched, the Spice Level was no more than moderate. The Meat was beautifully Tender, Flavoursome, but lukewarm. Indian Curry, as cooked for Indians, quite distinctive, how Curry should taste, but it should not have been presented thus. 
Time to address the elephant in the room. Small pieces of 
A fist appearance in these pages, this is how the Hector likes his Palak Gosht. The Spinach had been stirred into the Masala, presumably the same one used for the Bhuna. 
They must be joking!
Dr.Stan’s verdict:
One cannot help but be amused. If ever Peas had been added on rather than cooked in, then this was it. The Keema did look superb, however, authentically – Dry, no visible Oil, no needless Masala. 
I assumed the latter referred to Spice, not temperature. 
The Aftermath
Day two of – The London Trip – and once again Lord Clive was happy to accompany Hector on the quest for quality Curry in SW17. A busy Lahore Spices (111-113 Upper Tooting Rd., Wandsworth, London S17 7TJ England), was passed yesterday on the trek between Tooting Broadway and Tooting Bec. Today, we alighted at Tooting Bec in the knowledge that Lahore Spices was nearer – the top end. 
We remained the only diners until around 13.00 when two chaps came in armed with bottles of wine. Wine with Curry, what a waste. Tap water for us. 
On relaying the Order to the waiter, I firstly had to establish that the Lamb Korma was not of the the common – Coconut laden – variety. I then asked for Desi, Apna, the lot. Spicy was certainly noted. 
A Modest Salad was brought to the table. This featured three slices of Tomato, Clive was not missing out. I found the Onions to be potent. 
Large pieces of Meat protruded from the rich Masala. The Oil was already collecting on the surface of the Masala, a residue would maintain. Green Chillies, which had been no more than halved, were a feature, – Spicy – had been taken seriously. By eating directly from the karahi, there would be no Meat count, yet this was clearly a decent portion. Indistinguishable from my usual Karahi, this looked worthy of a Hector.
One could not but help notice the abundant Peas. This was an authentic Dry Keema, there was no trace of Oil visible. The quantity impressed, around the halfway stage, it became even more apparent that this was a large portion. 
Clive would repeat this at the end of his meal, then added:
Dr. Bernard stated on December 31st last year – Your blog is not complete without reference to SW17. Today, Lord Clive of 
The Menu was provided, I quickly read it through to Clive, his customary Mutton Dhansak (£11.95) would be passed up, he would follow my lead. Meat Karahi (£11.95) it had to be. There was no mention of – on-the-bone – that I could see on the menu. Perhaps the Lamb Charsi Karahi (£14.95/£21.95) would be served – authentically. Note, Hector was also eschewing Fish Masala Karahi (£11.95) in favour of – Lamb. 
A Butter Naan (£1.50) and a Keema Naan (£4.95) completed the Order. No way was Clive not having his Keema Naan. 
I had to bide my time to get any photos of the room. Observing the Fayre being presented, all were having the food of the Indian Subcontinent. Unlike comparable establishments in Glasgow, Burgers and Pizza are not on the menu. How would my Glasgow Brothers cope? 
Ginger Strips, and sliced Bullet Chillies had been stirred in at the point of serving. A threat of Coriander topped the mass of Meat and Masala, no microscopic London portions here. Initially I noted the Meat as cut – small – but reviewed this as I made progress. The Texture would vary accordingly, the smallest pieces being super-Tender, the larger requiring more chewing. Well, one would hope so. 
On asking for – The Bill – it was Rizwan, Mein Host, who came over with the card machine. 
The Aftermath
Dawat, across from Lahore Karahi, opens at 08.00, whereas next door Saravana Bhava opens at 10.00, both remain open all day thereafter. 
Watan opens at 12.00.
Hector let loose in Glasgow on a Wednesday? That can only mean one thing, Kofta Anda at 
The tray with Kofta Anda was on display under the glass counter, for once I resisted the Aloo Gobi. Mein Host took the Order: Kofta Anda, one Chapatti, one Meat Samosa. I returned to my seat, at other tables the debris from two previous diners was in situ, and would remain so. There is no ceremony here, there’s no menu or prices on display either, WYSIWYG. Things are different in Govanhill, double parking along Garturk Street is also OK. MOT central. 
A chap brought a Chapatti from the kitchen, he looked around, as there was no-one else, he placed it in front of me. Large, Wholemeal, well fired in parts, this would do the job, albeit, there would be the inevitable splashes. One cannot have Rice with Kofta Anda. 
Four Meatballs, only four? 
The first intake of Shorva caught the back of the throat, Spice, Seasoning and Soupy, authentic Shorva. Desi Man! I cut the Meatballs up into smaller pieces, not necessary, but who wants this to stop in four bites? These Kofta had the required level of Seasoning, and seemed more – Meaty, one up to 
At first I thought there were two, something to do with the fold in the pastry. Hot, greasy, the Samosa was packed presumably with Lamb Mince, plus surprisingly large pieces of Potato. Had it arrived first, I would have enjoyed my first ever Samosa at 
Marg, already on the Southside, declared herself free for Curry-Heute. Such was the level of enthusiasm, Marg had secured a table at 
There was no sign of Mr. Baig, Mein Host this afternoon, though Kasif’s big brother who works in the kitchen, did acknowledge me when he passed by. 
Three large pieces, double fried, were accompanied by a Dip and a modest Salad. No Tomatoes, of course, we’ll see how high the price goes in the coming weeks. We had to make do with Cucumber, Onion, and the dreaded 
The Naan arrived cut into four pieces, well almost cut through. Folded, Marg wondered if there would be enough to share. Once opened, the Naan proved to be substantial. With a thin centre and risen, puffy, soft edges, we both had the our preferred parts. 
I didn’t, but I could almost taste that blended Masala. Marg did a Meat count, important when having the Lunch Menu. Six was the total, though a couple of pieces were toty. 
One assumes the distinctive 
The food was – Hot! A quiet 
Five medium-sized Kofta sat in the dark, Herb-rich Masala. Each Meatball was halved in order to make the Meat to Masala ratio appear more favourable. The Masala was wonderfully rich in Flavour. One assumes there was more than just Spinach in there. 
Craig and Lesley’s invitation for dinner in Helensburgh, with Hector cooking of course, has effectively been in place, for years. We all know why it has taken so long to fix the date. Usually when one receives a dinner invitation, the host cooks. However, 
Hector out on a Friday night, so pre-retirement. Alan suggested Curry night for the chaps only, and the venue: 
Alan was having Hector’s usual Order – Karahi Lamb – (£12.00) in the preferred style: extra Salt, extra Methi, with a Chapatti (£1.00). Having had this 
of Cucumber in both meant Alan was not having these. In the end, both remained untouched. When the jug of Tap Water arrived, Alan mentioned – bleach. Somebody reads Curry-Heute. As noted on Saturday, this appears to have subsided. 
Topped with the customary Ginger Strips and Coriander, the Karahi was ever so hot. Allan watched the sizzling, and realised he would have to wait for partial cooling, else he would have done himself damage. The Chapatti was served halved. We studied it then agreed it could have been made from a mixture of Wholemeal and White Flour. 
Served in a bowl, without Toppings, because this is Curry, not Karahi. Alan noted the more – Soupy – nature of the Dish also, hence the need for Rice. The Masala was dark, menacingly so. I decanted the solids and some Masala, leaving the remainder for the end game. 
Twice the price of the standard Rice Dishes, the quantity is commensurate. I had already declared that half was going home. This is a effectively a Biryani, the Mushrooms offering Diversity. The Spices in the Rice complement the Curry, this has become a tried and tested combination. 
Cloves! – registered immediately, and aggressively so. The Spice Level was distinctly high, the Seasoning spot on, for Hector. Apart from Clove, the depth of Flavour here was stunning. I awaited the possible – Citrus – not tonight. I asked Alan if he had been to 
Spicy? The Spice Level seemed to grow. On biting into a Peppercorn, I studied the Masala, none. On digging through the remaining Rice, – aha! 
An alternative favourite meal at 
A Complimentary Salad, featuring sliced, Pickled Chillies and copious Onions was presented along with the customary two Dips. Today, the Chilli Sauce was not heated, too warm outside? I accepted the can of Mango Rubicon (£1.00) which Naveed brought out. All was set. 
A plateful of Fish in Spicy Batter, Haddock is the norm at 
I’ve tried making these, but why bother when 
There was a welcomed gap before the Aloo Gajar Mutter was brought, this meant the food on the table could be eaten whilst hot, apart from the Salad. It was delivery time. Having observed the – Pearl – Cooking Oil being brought into 
Potatoes, skins on, Carrots and Peas, topped with Ginger and Coriander, sat in a mushy Masala; this is a meal in itself, and a rewarding one. It never fails to amaze me that – 
I took around half of the Vegetable Curry and set the remainder aside. I knew already that a – doggy bag – would be required. 
The remaining Fish complemented the Potatoes, Peas and Carrots. The Potatoes had absorbed Flavour from the Minimal Masala, the slight Sweetness from the Carrots added another dimension. The Peas played their part, and not just as – Ballast. This is a favourite combination of Vegetables, but certainly not in European cooking. The Spice brings out so much more from these humble Vegetables. 
I ate on, happy that I had sent half of the Aloo Gajar Mutter back for packing. I mopped up the Oily residue with the last morsels of Fish Pakora. I could have this meal every week, but as unfolds below, morally, I cannot. Anyway, as it’s the start of a new year, I’ll have to get back to the other delightful venues on Allison Street.