When Chapatti John spotted this photo published on a certain social medium by Namak Mandi (21-23 Bridge St, Glasgow G5 9JB) back on June 15, he had to have it, a date was put in the diary. Today happened to be the first opperchancity when John, Dr. Stan and Hector could dine together, Mags wasn’t for missing out. Four out for Curry on a Saturday afternoon? It has been a while.
The main room was almost empty when we entered just after 15.00, however, the side room was curtained off, a kiddies’ party well underway. It was noisy.
We were shown to a table for eight, to give room for the food. Within the next half hour every table in the room was occupied by family groups, even here there might have been as many weans as adults. Hector was growling.
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.
Jugs of Water were already on the table, available only to those dining a la carte, as we were told on the last visit here for the Buffet Lunch back in 2020. The Buffet Lunch, which was incredible value, was suspended during Covid. One wonders if it will return.
The last time I had the kilo of Namkeen Karahi at Namak Mandi was in 2018, then it cost £23.98. If those who calculate the rate of inflation included Curry Houses in their calculations, the published rate of inflation would be significantly higher.
I have written about Namkeen Karahi already this week. Do read the account of my controversial visit to Mother India Cafe (Edinburgh). As today’s Karahi was already in the diary, maybe there was something subliminal going on in Hector’s brain on Wednesday when faced with the prospect of an inferior, Mainstream Karahi. Namak Mandi serve authentic Karahi. The Tomato-based Lamb Charsi Karahi (£15.00) is also available, ideal for an odd numbers of diners, or couples not brave enough to go for the Namkeen!
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.
We settled down for the wait, a Namkeen Karahi is not going to appear in a flash, even allowing for the Lamb presumably being pre-cooked. Settled? Not in Hector’s case. Why do wee girls have to scream? The noise from next door wasn’t abating, was there a disco or a game of pass the parcel? Then there was the beat of a drum, oh no. Not to be left out, we had bawling weans in the main room.
I haven’t seen tears like this since my Higher Geography class.
John insisted that I shouldn’t be – grumpy – regarding the children. My days of tolerating weans have long gone.
Food must have been served next door, all went quiet-ish. In the main room, the families had their Kebabs long before our Karahi would arrive, it was not as bad as it could have been.
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.
Namkeen Karahi
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 – red. The menu states Onions are included, this is more than acceptable in Hector’s World of Karahi.
The Oily Masala was runny, but way more complex than a Shorva. The Garlic was easy to spot, so no surprise when the first intake revealed a huge Peppery and Garlic blast! With a Salt & Pepper base, the Seasoning was never going to be in doubt. It was Mags who pointed out the role of the Bone Marrow in adding both Flavour and the Texture. Sucky Bones were aplenty.
The joy of having a first plateful and knowing a second awaits is what sharing a kilo is all about. The Lamb was beautifully Tender, just enough chewing required. Importantly, the Lamb was giving Flavour, this how one differentiates from what one receives in a Mainstream Restaurant. Back to the Masala, so simple a concept, bursting with Flavour, immense.
This was when the Chilli Naan was validating my choice. Had it been thicker I would have had to abandon it sooner. Somehow, today I was able to keep going. Spoon in one hand, Naan in the other, every mouthful was sheer joy, the Garlic was magnificent.
Dr. Stan, using both his knife and fork, matched me all the way. Our piles of bones grew on the plates. Mags and John were finished long before us, how they managed this I know not, far too busy concentrating on our our steadily emptying karahi.
As is the custom at Namak Mandi, every member of staff seemed to come over to check on our progress and ask the customary question. Four diners, devouring two kilos, madness?
At this rate they’ll be bringing in passers by to ask us – I remarked.
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:
My first White Karahi – said John – and I thoroughly enjoyed it. Two Chapattis were enough.
Mags – I really enjoyed that, it has been a while, full of flavour.
I was unaware of any – Mmmmmms – from Dr. Stan this afternoon.
I thought it was very good, a peppery flavour to it.
We all enjoyed the change from the Lahori Karahi.
John had more to say:
It’s a pity the drums weren’t beaten, I was ready to give you an aspirin.
The Bill
£74.00 The card machine was not working. Somewhat surprisingly, we had enough cash between us.
The Aftermath
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, Namak Mandi is moving round the corner to significantly larger premises (100 Norfolk St., Glasgow G5 9EJ). In five years, they have 
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.
The corner of South Portland St. on Norfolk St., is where they are headed in three months. With all this space, hopefully the Buffet Lunch can be accommodated once more.
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 – 
Sometimes the craving is for Spinach, today it was Achari, a hangover, if you like, from last Wednesday’s visit to Cilantro (Edinburgh). I was just getting into their wonderful Achari Aloo when knew I had reached my limit. I know of no Achari Aloo being served in Glasgow, so it was back to 
A 250ml bottle of Sparkling Water (£1.95) and Mushroom Rice (£3.50) would accompany the Achari Gosht. The waitress offered Lamb on-the-bone, an option always taken. I asked for Desi style too to ensure I would receive the best Curry that 
Given the quantity of Masala present, Rice was certainly the correct option. I decanted the Meat, I think I reached a count of eight, eventually. Strangely, bones with no Meat attached were in the mix, this did feel like a bit of a con. The Meat was super-soft, and gave off so much Flavour, I’ve done well in this respect of late. 
Desi style – the Spice hit hard, the Seasoning was a la Hector, perfection. The Pickle Blast satisfied the craving, I even ate the Lime Rind. I was so glad I had ordered the Mushrooms, the extra solids were most certainly required, else I would have had only Rice and Masala in the endgame. Every grain of Rice was eaten, Hector was back on form. No excesses today, a portion of Curry and Rice that ticked all the boxes. However, at the end, the quantity of bones did look somewhat disproportionate to the quantity of Lamb actually eaten. 
The Bill
Why is it called – Kebab House – asked Graeme as we departed from 
I asked for an interlude before the Mains, this was duly noted. That Chapattis would accompany was verified, three to start. During our break, three familiar faces on Curry-Heute arrived. So the chaps are sneaking out to 
Graeme did a double take when he saw the Chapattis. You don’t get these in Aberdoom. A fourth would arrive later, just in case.
I have seen many a half kilo and questioned the quantity. I know what a kilo looks like, this must have been appreciably more. Kath looked on, aghast, Graeme and Hector were going to demolish this? We would give it our best shot before accepting that a decent portion could be left and go north. 
Another Yadgar classic. I assured Kath that the Flavour in the Masala was remarkably close to that in the Karahi. Again one asks, how is this possible? To watch others have this and not partake, such discipline, writes the man who was gorging on Lamb. 
As good as yours – said Kath to Graeme. Graeme’s doesn’t come with a mass of fresh Coriander on top. 
First had when Shkoor added 
Grind the Chickpeas and serve them as Falafel, then Hector will bite your hand off. The Texture of this Vegetable does not sit well on the Hector palate. Chickpeas in small doses therefore, but it wasn’t me who was having this. 
Graeme and Kath gave a few words to describe the experience:
After a first ever visit to Ocean Terminal in Leith, our walk back to the northern periphery of the Capital would have us arrive early for the scheduled 17.30 appointment. A quick phone call to Cilantro, and Shami, our host for the visit, confirmed we could arrive fifteen minutes early, and that we were expected.
Bijou and contemporary – may best describe Cilantro. I assumed the wooden wall décor to be faux until Marg pointed out, no, this was the real thing. Cilantro seats eighteen. A BYOB system is in operation. 
And so Poppadoms and Chutneys were declined, two 500ml Bottles of Sparkling Water were brought as Shami mentioned the BYOB possibility. I believe he was amused when I declared – if I’m out for Curry I’ll have Curry, when I’m out for Bier, I’ll have Bier. So it goes.
Working from the back of the menu, Special Rice (£4.50) features Egg and Peas, interesting. Achari Aloo (£6.95) – Pieces of marinated potato cooked in a tantalising pickle masala, garnished with whole green chillies & fresh cilantro leaves – should add the dynamic of a truly – Interesting Vegetable. A Naan (£3.75) would complete the Order, but what was Hector to have for the main course? 
Achari Gosht (£11.95) would have been a worthy choice, however, the joy of Pickle was now taken care of. From the list of – Cilantro’s Specialities – this left the Hector with either Karai Gosht (£11.95) or Sag Gosht (£11.95). With regards to the Karai Gosht, Shami confirmed that the unwelcomed – 
The Special Rice immediately impressed. Two fresh Herbs, including – Cilantro – topped the generous portion. Finely chopped Onions were in the mix also. There was clearly enough here to share. On tasting, it became apparent that the Special Rice would stand up as a Dish in its own right. The Seasoning here was spot on, more on this below. 
The Naan had been quartered, this always ruins the impact that a whole Bread can create, however, it would never have fitted on the table otherwise. With a decent girth and burnt extremities, the Naan proved to be substantial, also both light and fluffy. The Naan at 
Hector the Herbalist is concluding that the second Herb present today was – Watercress. This formed part of the toppings along with Ginger Strips and copious sliced Green Chillies. The toppings were abundant, for a brief moment – 
The two Herb topping maintained. The Masala, smothering the large pieces of Potato, at first looked similar to that of the Karahi. However, Tomatoes had been cooked through also. Add to this the finely chopped Carrots (?) which would prove to be the source of the Pickle element, and here was quite an array of Vegetables, a complex Masala. That there was such a quantity of Masala maybe took me by surprise. Bombay Potato for example would have none, Aloo Gobi appreciably less, this was a veritable Potato Curry. In recent times Curry-Heute has been celebrating the humble Potato, its versatility truly recognised. Marinated Potato – even better, the ability to absorb Flavours in the way that say, Chicken doesn’t, has been oft reported. 
Once again, the twin Herb garnish topped the blended Masala. This Masala was possibly even more viscous than those above. Normally, I would have sneaked a taste, however, having thoroughly enjoyed this creation at 
A good portion of very tender lamb, complemented with the citrus rind. Full of flavour, and went well with the Special Rice. 
My thanks to Mohammed, proprietor of both 
It was back in January when Marg and Hector stumbled upon Rafi’s Spicebox (17 Goodramgate, York YO1 7LW England). I had known of Rafi’s existence for approaching twenty years but assumed it had gone. Since 2017 there is a second shop in Leeds. 
Curry Kits, they have to be better than buying a sauce from a jar, surely? One has to accept that the price is over the odds for the Spice mix. For those without a Spice cupboard, maybe they make sense. I purchased three: Madras, Rogan Josh and Kashmiri. That it has taken six months to open the first, might be testimony to the array of Herbs and Spices in Hector’s House, also, not much 
The Vegetables were all cooked to perfection, especially the Potatoes! As ever, the Chicken added nothing to the overall experience. The Spice Level was moderate, a few extra Chillies would have done this Curry no harm. If – Madras – was meant as a rung on the Spice ladder, it had failed. At least it wasn’t sweet.
Season and garnish with coriander leaves. I soon realised that Salt should have been added. Too late for this meal, tomorrow is another day. Before washing up, I added a good teaspoon of Salt. We’ll see what tomorrow brings.
Ah, much better! The Potato had absorbed the Flavours from the Masala. Potato Curry, I should serve this and test Marg’s reaction. The Seasoning made all the difference, this was a much more satisfying Curry, but not wonderful. 
The Curry Kit meant that the initial preparation time was significantly reduced. The pre-cooked Onions making the difference. Next time, I’ll add more Chillies, and some Fresh Ginger to add more bite. The overnight infusion certainly enhanced the experience. 
Murphy’s Pakora Bar (1293 Argyle St., Glasgow G3 8TL) is back! And it’s located metres from the original premises in the former 
If one made a night of it, as a – bar – there’s little that suits Hector’s discerning palate, Budvar may have to do. 
We took in some of the entertainment before getting down to the real purpose of our visit. Last time I enjoyed a late afternoon Lamb Curry courtesy of 
Having been a mere eight days since we stood beside each other at the 
The freshly made Pakora at the much missed 
There were multiple queues at Red Cherry. Marg stood in the longest whilst I verified that the shorter queues were for those with Mela tokens. Who gets these? I could see no price list, how were they getting away with this? Annoyingly, Red Cherry was – cash only. Whilst Marg gave the Order, I was able to photograph the goings on. 
Marg nearly ordered Chana Chat, I talked her out of it. She settled for a Meat Samosa and a Kashmiri Tea. For Hector, Lamb Curry with Pilao. The young chap serving first offered Salad on top of the Curry then a choice of bottled sauce. No thanks. There was no – foliage – on offer. Babu at least had Coriander. 
It was chucking it down. Tables had been arranged under the supposed tree cover. We found a stehplatz at a table. With food in one hand and umbrella in the other, how does one eat? Marg took over umbrella duty, she could eat and hold the brolly. 
There was more Pilau than Curry, here we go again. Suffice to say, the Rice had absorbed all of the Shorva from the Curry leaving a suitably Dry Curry, in the Hector style. The first taste confirmed that this was from Manchester, the telltale blast of Clove. There were no Whole Spices in the Curry. Apart from the Lamb, Peas were the only other solids, these were mixed through the Rice. 
Today I established that
On Monday, the plan was to take Marg to 
Marg asked for a large bottle of Sparkling Water. We were presented with two 330ml bottles of Still. Not only had the chap not understood our request, he had opened and partly poured the contents of each bottle into glasses. Not what we wanted, a jug would have done. At least the water tasted better than Glasgow’s tap water, as in, there was none. 
Marg, who was having a dinner out this evening, decided to have a Frankie Wrap – Minced Lamb & Green Peas (£6.95). Hopefully, this would reveal the efficacy of the Keema Matar and not be too filling. 
A substantial Wrap, accompanied by a simple Salad and a Mint Sauce. Marg identified the other contents beyond simple Mince and Peas:
Across the table, Hector was having something completely different. The Paratha was as hoped for in terms of texture. But why so small? The temptation to immediately order another was overcome, I probably wouldn’t have finished two. I certainly wasn’t about to part with another £2.95. The Paratha should be larger, appreciably so. 
In discussion with “
Topped with a mere sprinkling of Coriander, a whole Green Chilli protruded from the mass. I decided to decant to the plate, I didn’t count the Meat there was certainly enough. The knowledge that this could be another testing experience was foremost in my mind. 
In terms of being a test, this time I passed. Today’s Lamb Sukka was moderate in comparison to