Hector was having a good day. The Famous – were winning against their city rivals, a Spicy Lamb (Desi) Korma at Karahi Palace (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ) could be the icing on the cake. Alas, the shutters were down, again. This is the third time that Hector has arrived to find the staff obviously inside, but not open to the public at the advertised time. And all since the new management came into place. I phoned this evening and was once again given the official line – a Big Order. I made it clear – if Karahi Palace wish to continue to be seen as a restaurant and not a kitchen, then they have to open for their customers. I was assured Karahi Palace would be open at noon tomorrow and Monday. A challenge.
I had given up thoughts of Curry-Heute as I approached The State Bar at 14.30, once more in a somewhat elated mood. Bunkers later, ah, but, behold – Glassy Central (285 Sauchiehall Street, Glasgow G2 3HQ) – as promised by Kinder, Mein Host, at start of March, was open early in the day! The irony, and an opperchancity not to be missed.
Rajesh the new, enthusiastic manager, greeted me like a long lost friend. Given the number of Glasgow venues he has worked in, it is likely we have met before. He was aware from the start that all would be recorded.
The young waiter, clearly a new start, brought the – 3 Course Lunch Menu – available 12.00 until 15.00. I’ll remind the Reader, today is Saturday, and the prices are unbelievable: Business Lunch (£5.95), Executive Lunch (£6.95). Assuming portions are not – Nouvelle Cuisine – get here soon, this is unsustainable.
The Hector asked for the Main Menu, though for a moment – Chicken Chat, Lamb Karahi with Nan – was almost ordered. Note, no surcharge for Meat. If a Mainstream Curry was to be had, then let’s go for something powerful in Flavour. Lamb Achari (£9.95) with Special Rice (£3.50) (without Capsicum) was the Order.
A 330ml bottle of Sparkling Water (£3.00) would accompany. Rajesh was keen for me to order more, Bread, Punjabi Lamb Chops (£5.95). I assured him I had ordered what I could manage. I promised that when I bring Marg, we’ll have the Chops!
Prices have increased since my first visit, but remain competitive for a city centre restaurant. If the daytime opening maintains, Glassy Central could become a useful venue for Hector when time to cross the river is at a premium.
Rajesh was keen to chat whilst I waited. The Curry-Heute website was revealed, a Calling Card issued already. All quite intense. Above Medium Spice – was added in at some point. Chef was cooking for me only, the other diners were departing.
The Special Rice lived up to its name. In March, Peas, Carrots and Green Beans were in the mix. Today, these were complemented by Broccoli and Cauliflower, a veritable Biryani. Once all was sorted, this creation proved to have a powerful Flavour in its own right. A Vegetable Biryani indeed, excellent.
Lamb Achari
One cannot help but count the Meat when decanting, double figures were reached, a decent portion. The Masala had a welcome level of viscosity, Soup – this was not. Bhoona Karahi – was given in the description. As far as Mainstream Curry goes, this looked to be just the job.
The blast of Pickle came across immediately, no skimping here. The Spice was well pitched, not demanding, no extremes, just a decent level. The Seasoning had me won, this was spot on. With these three parameters in harmony, plus the extra Flavours from the Special Rice, this proved to be a most satisfying Curry, as good as Achari gets.
Rajesh asked for points out of ten. I told him I don’t do that, but did praise the Seasoning. This was relayed back to the kitchen.
As I reached the end game, so I was informed that as the only diner present, I could choose the music.
Next weekend, Marg and Hector are off to Morecambe to see Pendragon play their first UK gigs since Lockdown. Remember Hector’s escape from Polska? Rajesh went to his laptop – Breaking The Spell – a Pendragon Classic was broadcast through the restaurant.
Curry, Pendragon, and a victory for – The Famous – Hector was having a good day.
The Bill
£16.45 This was nearly rounded down, I insisted on paying what I owed.
The Aftermath
There was a flurry of photography. Chef Krishna came to do the honours, I ensured his image was captured also. As Rajesh walked me up the stairs, so he informed me that Glassy Central are losing money on their Lunch Menu unless people buy drinks. Who drinks at lunchtime?
Menu
Rather pay the extortionate fee to enter Glasgow Airport, Marg agreed to pick up Hector outside 
It was 18.45 when Marg and Hector entered a sun-drenched 
Lamb Lahori Karahi (£34.99) would be accompanied by a Roti (£1.50) and a Till Naan (£2.99). Waqas was not having this, the half kilo (£17.99) should surely suffice? It had to be made clear: I’m a Hector and I’m having my kilo!
Such was the size of the Lassi, Marg had to share. Sharing? A rarity in this Blog. 
This kilo looked a lot bigger than 
After Lisboa
Aqeel came out to check all was well, receive the thumbs up from Hector, take his bow, and hear Marg express her appreciation. Marg too was thoroughly enjoying her Karahi. 
We were joined by Saad Sikander who had been chatting outside. In addition to his main activity which benefits the community, he has the BBQ Hut Peri Peri on Kilbowie Rd. (Clydebank), not far from Hector’s House. I had to describe how every Curry served in 
Kostas is in London!
Having 
Arriving at 13.00 on this Coronation Bank Holiday Monday, Dawat was stowed. We were led to a table at the rear of the restaurant, only a few tables on the raised dias remained. Families, groups, everyone was here for – Curry. 
We had already agreed that today, we would – do the kilo. Dawat Special Charsi Lamb Karahi (£29.99) is good value. £19.99 for the half kilo is most certainly not.
A large bottle of water (£2.49) was already on the table. Having accepted this, it was somewhat annoying to see a jug of tap water being brought to another table. No ice was offered by the waiter, a Modest Salad and bottle of sauce did mark the completion of the Order. Maggie did remark on the poverty of the Salad, I explained the term – Modest. 
The sliced Bullet Chillies did cause Maggie concern, I assured here these were not as potent as the more common Finger Chillies. 
After the crowning of King Charles III, Hector found himself in Edinburgh en route to Carnoustie. Before the rendezvous with Marg at Peffermill, there was time for Curry-Heute. 
The TV was showing Sky News. The appearance of the Royals on the Buckingham Palace balcony, followed by the curtailed flypast, was timed for 14.30. And so it was. 
A mere ten minutes after ordering, the food arrived. More Rice than I could ever manage, but suitably rich with an array of Interesting Vegetables: Potatoes, Carrots, Green Beans, Beans (other), Peas, Sweetcorn. A meal in itself. 
The Meat count was into double figures, each piece decidedly – large. Lots of Lamb here. Wedges of half-cooked Tomato were mixed through also, reminiscent of the once classic Rogan Josh. There was just enough Masala to cover the Rice. Sliced Onions had found their way into the Masala after the base had been cooked. 
The – Desi – Flavour was subtle, understated. Seasoning, or a lack of, is a recurring theme at 
As I neared the end, a Chap from the kitchen offered me water. Once again, I had forgotten to help myself to a drink from the fridge. 
The only way was to prove one way or the other that Marg and Hector ate each other’s Curry two nights ago at Radhuni (Rua do Benformoso 155 A B, 1100-084 Lisboa Portugal) was to return and order the Lamb Bhuna (€8.50) once again. 
Hector and Marg arrived at Radhuni on the hopefully now famous, well in these pages, 
To accompany the Bhuna, a Chapatti (€1.00). I had hoped today for a Naan (€1.50) – no Tandoor. I noted on the display board outside that something looking very close to the wonderful Malabar Parotta is featured. So what was it 
The accompanying Red Chilli sauce was not touched. Too sweet, surely this belongs with the cuisine of lands further to the east of the Indian Subcontinent? 
Here we go again. This was nothing like as Dry as the Curry
This – Lamb Bhuna – was still a magnificent Curry. Yes there’s Oil, but those of us who appreciate authentic Desi Curry can take this in our stride. You don’t get this depth of Flavour without. Once again, the Spice and the Seasoning combined to create a full on Flavoursome experience. 
I showed the waiter 
Whether or not there was meat in the Samosa was never resolved. Packed full of goodness, both were pleased with what came. 
Having studied the Starters on the counter, Maggie was desperate to find out what the – Croquette – was. A Spring Roll – a la croquette (€2.50) may best describe what came. Maggie was in a playful mood.
Small, nothing risen no sign of a swirl or layering, this was as thin as the Chapatti. On breaking it open there was a sign of minimalist layering, but this was shocking to serve as a Paratha. I immediately ordered another Chapatti, no point paying extra for such a pathetic piece of Bread. The Garlic Rice was substantial, enough for Clive and Maggie to share. 
Pieces of Chicken served on-the-bone, sat in an Oily Masala. There’s no point criticising the Oil content this is how it is. Desi Curry can be Oily. The Masala appeared to be rich, with Lamb this of course would have been a much better experience. Clive thoroughly enjoyed his Curry, in fact his final statement is one to note:
This Curry did not differ much in appearance from the Madras. There may have been less Masala, and this may have been Thicker. We had to trust Fazal. 
The large pieces of Lamb, some on-the-bone, in the Thicker, Oily Masala meant this could not be the Bhuna. The first dip of Paratha into the Masala was a classic – Wow! – moment. The blast of Flavour from the Masala was a moment of joy, Hector has found another wonderful Curry House. The second in a matter of days, why else does the Reader think I was in 
This had to be the Bhuna, and what a fine example of a Dry Curry. I did well to order this, even though it was Marg who ended up having it. Marg’s thumbs were up from the start. I could have eaten that all over again – was a surprising statement. 
Marg wasn’t finished. In the same way that the display of Starters proved to be tempting, so Fazal was asked for a piece of Jalebi also on on the counter. 
I was happy to – make Fazal famous. Maggie had further ideas. She asked to meet the Chef who had cooked her Curry, a first. Chef and the other waiter duly obliged for a photo also. 
The Curry-Heute Test – you impressed me once, prove you can do it again. Having written up 
The unused Tandoor sitting in front of the counter had me question whether they cooked the Bread on the premises. Today, I saw the dough being rolled out and presumably cooked in one of the the two Tandoors in operation at Tasty Hut. I never did see Bread come out of a Tandoor. The Tandoori Meat Chef was certainly being kept busy. 
The Garlic Naan was served whole, again not risen very much, and would turn crispy. Are they turning them out too quickly? The Garlic would prove not to be intrusive. As a means of conveying the Karahi from plate to mouth, well, I know what’s coming. 
Too oily – would be many people’s take on this creation. Without the Oil, the full intensity of Flavour could never be attained. The Meat count was into double figures, each piece was substantial. With no rib bones today, I may have been given better cuts of Meat. 
Here was a big, oily plate of heavenly delight. Super-soft Mutton, each piece giving off way more Flavour than any Mainstream venue. Why does one have to visit a Curry Cafe to achieve this? 
It was midway through last year’s trip to 
Marg and Hector met Lord Clive and Lady Maggie of Crawley at Martim Moniz Metro, a few metres from Benformoso, at 13.15. They admitted to having had Samosas whilst they waited for us. No comment.
Just the three Karahi styles to choose from: Red (Lahori?), White (Namkeen) and Chersi (Afghani). Each Curry was available in three sizes: Quarter, Half, Full. I had to assume that this meant – kilo. I could have asked for verification, hindsight is a wonderful thing. Composing this Blog hopefully provides clarity for future diners.
Sharing a full portion of Chersi Karahi (€22.00) between three seemed a logical order. On asking for Desi/Apna, the waiter assured me that the Chersi was – Spicy. Marg had already declared a quarter of Mutton White Karahi (€5.50). Maggie wanted Chicken. Seeking something – less Spicy – with advice from the waiter, she was led to Red Karahi (€4.50), again a quarter. This left Hector sharing with Clive, a half of Chersi Karahi (€11.00). Maybe I had Athena Curry Cafe prices in my head at the time of ordering. 
Bread, there was no Paratha available today. Clive wanted Keema Nana, not on the menu. The Plain Naan (€1.50) and a Garlic Naan (€2.00) were ordered. No more Garlic Naan, Clive took the Cheese Naan (€2.75) option. How can they run out of Bread? Maybe Tasty Hut do not prepare their own. In my favourite Athena venues, one sees piles of Naan being taken out the door to who knows where?
On seeing the half – Chersi Karahi, I took this to be Maggie’s quarter of Red Karahi. Nope, this was for Clive and Hector to share. On seeing her White Karahi, Marg remarked – Tapas. The portions suited The Ladies, the Chaps, well we just had to get on with it. 
A threat of Ginger Strips and Coriander topped the Masala. The – redness – and consistency suggested a Tomato base. Ribs stood out as I shared the contents of the plate with Clive. We had enough Meat, just, not be too disappointed with our choice of portion size. I had previously concluded that given the – Handi – was advertised as – boneless – all other Karahi were – on-the-bone. 
Wow! – the first dip of Naan into the Masala, that so important moment, this Karahi was something else. The Spice Level was right on, then it kept growing. Not for – The Ladies. The Seasoning was spectacular, perfection, and so the Flavours flooded out. Tomatoey, Peppery, there were no Whole Spices in the Masala, but Chef had chosen well. The Flavours here were immense. And to think that back in 
The quality of the Meat was being praised around the table. Mutton, cooked to perfection, super-soft and giving of Flavour. I did spot a stray piece of – Offal. 
The White Masala looked as though Yoghurt had been added, more than one might expect. Even the Meat looked – white! That Marg has taken to the simplicity of Namkeen Karahi over the years is comforting. We can share one whenever it’s on offer. Marg was keen for me to sample her Curry, I had to decline, no way was I interrupting the flow of pleasure from the Chersi. 
Despite the Oil collecting on the side of the karahi, this looked less Oily overall than the Charsi. The Masala was different, – red – if they like. Maggie held up a bone. It was not one either us recognised. Had they brought Lamb? The Hector was not for being distracted whilst he ate, so did not see the pile of of bones accrue on Maggie’s plate. Definitely – Chicken. 
I do not recall Marg making her customary – Spicy – outburst today Maggie didn’t let me down. Maggie was getting tore in, in the way that someone else wouldn’t. Her pink fingernails were turning orange, Turmeric! – I was informed that Maggie and I both had the telltale signs of enjoyment circling our mouths. 
Having finished the Meat, there was a decent layer of Masala left on the bottom of her karahi. This crossed the table.
Hector and Marg are in 
Marg and Hector set out on the Metro in the direction of the Airport. Alighting at Sete Bicas, it was a short walk to the Norte Shopping Mall. Somewhere within was Chutnify Canteen. No mall map was spotted, logically, food is served upstairs in such venues. Never have I seen so much choice, there must have been dozens of food outlets. It was just after 13.00 when we took our seats at Chutnify Canteen. 
Here there was table service, Sona gave a warm greeting. The menu was provided. The Pork Curry had been scored out already. It is Hector’s belief that Pork Curry could well have been the first ever Curry, and cooked by the Portuguese. Hector was hoping for 
Chicken Kadhai (€12.00) for Hector, with a Butter Naan (€2.50). I asked if 
The Friends of Hector – are already celebrating this Curry as reported on a certain social medium. I suppose if I don’t have a Chicken Curry once in a while, then I cannot justify my considered opinion that – there is no such thing as Chicken Curry. 
There was a decent – kick – from the Masala. We had – Spice. I waited for the Flavours to emerge, Tomato was all I could taste. Freshly Ground Spices – I would like to know which, how many and how much? Seasoning? None. Apart from the Spice, what else was I meant to be experiencing here? 
One has to accept that this Curry is going to be Soupy. Maybe it’s just as well we had the Basmati. Eating this with Bread alone could have been – splashy. 
Chicken in a Tomato Soup, well Marg orders this often when Keema is not on offer. The Soupçon which came my way did nothing for the Hector. Marg’s Curry, Marg’s verdict:
I do not blame Sona or the Chef. I blame Sona, the Chef at Chutnify Canteen and every Chef in every Curry House, plus managers who compile a menu, for including this needless
My words as we emerged into the sunlight:
The plan today was to confirm the continuing efficacy of 
Ramadan is over, consequently , or otherwise, 
We settled down for the wait. Thirty five minutes, more, proper preparation, unlike the nonsensical experience at the start of this week at 
Who are you? – asked the manager who appeared from nowhere. He was aware that I had not been to 
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 
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 
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. 
We headed back along Nelson Street to take the bus across the river. Outside