Once upon a time, well eight years ago to be precise, there was Cafe Sizzler located in the former Clachan Bar on Paisley Rd. West. In 2014, Hector was invited by Nadeem to review this welcomed addition to the Glasgow Desi Curry scene. Lovely, bespoke Curry, cooked by Chef Mohammed, Cafe Sizzler didn’t last.
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Last year, when I finally got to visit Desi Dhaba Chaiwala, located in the grounds of the car wash at Eglinton Toll, Zee, our lady host, recognised me from the days of Cafe Sizzler. It was Howard who told me that these modest premises were closed. Passing yesterday, I spotted the sign giving the new locus for Desi Dhaba Chaiwala (21 Forth Street, Pollokshields, Glasgow G41 2SP). Hector, as always, is on the case.
The area around Albert Drive, Pollokshields, could probably support more Desi Curry Houses, however, opening next door to Ambala Pakistani Cuisine was decidedly brave. Forth Street is always buzzing, a focal point of the community, forget trying to park here.
A group of chaps were sat outside Desi Dhaba Chaiwala taking advantage of the spring sunshine. Entering at 14.15 with camera in hand, I was taken aback by the sheer size of the place, and the number of people present. I came to realise that many were staff, lots of staff, – Team Dhaba.
Oh, you’re back, I remember you – was the greeting by the tall chap who famously lost his Chapatti to the wind, when Marg and I visited their former premises. Zee passed me too, a smile of recognition, Hector was in the house. Desi Dhaba Chaiwala has only been in operation at this location for three weeks.
Before taking a seat mid-room, I investigated the length of the premises, what a place. What was here before?
The laminated menu was brought to the table, one orders at the counter, then pays at the end. It didn’t take long to digest the menu, Keema Aloo (£8.00) and Lamb Curry (£9.00) were the only Dishes of interest to the Hector. Opening at 09.00 daily, it became apparent that Desi Nashta is the main fayre on offer. Alas, Hector likes his Curry/Karahi.
With no Rice or Naan on the menu, A Plain Paratha (£3.00) felt like the appropriate accompaniment. The Student Biryani (£6.00) aside, this must be the only Curry House I have encountered with no Rice.
My Chapatti Chap served at the counter. No Sparkling Water and so a can of Mango Rubicon (£2.00) completed the Order.
Sans moustache, and sporting a baseball cap, I failed to recognise Chef Mohammed when he brought me Bhel Puri. The four shells, a Chana Chaat, and Tamarind were an unexpected and much appreciated bonus.
The Tamarind added the bite, there was probably as much Potato as Chickpea so the Chaat was certainly enjoyed. The couple who took the adjacent table were similarly welcomed, a nice touch.
My chap soon brought the Order. Having declined ice, I was given no glass. I had to go up to the counter to fetch my own, glass, spoon, and more napkins. Looking at the Lamb Curry, I was left with one overriding thought – is that it?
Lamb Curry
I counted eight pieces of Meat, some on-the-bone, sat in a Shorva. I later revised the count upwards to nine. Shorva, with Kofta fine, as a Curry, not what I would choose. I didn’t feel that I had £9.00 worth of Curry sitting before me. Another option would have been the Mix Thali (£15.00), a three Curry model. Why spend that much? For £15.00 I can get a veritable feast at Yadgar. In Manchester, Rice & Three is around the £6.00 mark. Maybe, Desi Dhaba will review their portion size?
The Paratha was huge, glistening, with a buttery sheen. Usually this tends to evaporate, not today, if anything, the Paratha was too greasy/buttery. However, it did have the layering, the swirl, the moistness prevented flaking.
I dipped my first piece of heart-attack Bread into the Shorva, oh. There was a sharp kick which hit the back of the throat, we had Spice. The first piece of Lamb also gave a huge blast, this time of Flavour. The Meat and Shorva were definitely not strangers. Some was Tender, some chewy, however, the Meat was always enjoyable. Why was the Shorva not giving the same depth of Flavour? Abandoning the Buttery Paratha, I used the spoon to sup the Soup. Ah, here we go, the anticipated rich Desi Flavours hit the palate. Well Seasoned, Aromatic, I felt the same taste in my mouth as when waking into a Suq. The Flavours were distinctive, powerful, this may not have been my first choice when it comes to Curry, but this was damn good.
Four members of staff checked on my progress. My server, Chef, Zee and finally Mein Host, Zee’s brother. To him I mentioned the minimal menu. Their plan is to rotate the Lamb Curry, but only ever have the one on offer. A few Dishes only, fresh each day is the model. On showing my photos back in 2014, it was Mein Host who confirmed that this was indeed Chef Mohammed, his father. When Chef was with me, I confirmed that the true Desi Flavours were prominent. Desi Dhaba – was his reply.
More food arrived, this time Dessert. It is some time since I have had Gajar ka Halwa, served warm as it was today, always appreciated.
The Bill
£14.00 In effect, the same as I paid at Karahi Palace on Saturday. It is clear which Curry was the better value, but then, I did enjoy the extras.
The Aftermath
Zee (Zaytoun) was happy to have her photo taken with her brother. She too repeated the plan to rotate the Curry, Curry one day, maybe Karahi the next. But how does one know in advance? If Karahi Gosht is on, I would love to know when. I put it to Zee that they were brave opening beside the excellent Ambala, however, I can see that Desi Dhaba is trying to offer something different.
More photos, the fayre on display, plus a freshly prepared Desi Nashta.
As I departed, I spotted the poster for the Kashmiri Pink Tea (£3.50). That’s one for Marg. The chaps outside asked if I had enjoyed my visit – indeed!
2022 Menu
15.00, a Saturday afternoon in Glasgow, time for Curry. Today was the day for what has become the monthly visit to 
The Coriander Naan was a work of art. With burnt extremities, and a big blister forming to one side, there was a combination of thicker edges and a slimmer centre. Plenty of Coriander had been mixed in with the dough. Light, fluffy, this Naan was so good I nearly managed the lot. 
One day, I'll count how many times I have had this Curry at 
Desi Curry in
As we entered 
We amassed quite a spread, again, check the Salad.
Vegetable Samosa
The Salad, superficially, resembled the – comedy – Salad served yesterday at 
How puffy is this? Risen, with burnt extremities, blisters, and a sprinkling of Herb, this Naan looked majestic. What’s more, it was not dripping in Garlic, Butter etc. The size was, well, – Hector size. I would manage every morsel. The Hector idyll? This could well be the Naan I have been describing, but not securing, in many posts over the last few months. 
The standard eight pieces of Meat, large and boneless, sat in a classic Shorva. This was Desi Curry, I could tell long before it hit the taste-buds. Time for an aside.
The first dip of the Naan revealed a killer Desi Shorva. We had Seasoning and a Peppery, Chilli blast. The back of the mouth instantly knew there was Curry coming its way. No Oil, no Flavour, here was the required intensity of Flavour. Mmmmm. Let’s dip more Bread in the wonderful Oily Shorva.
For this Karahi, it had to be Bread, though I am left to wonder how good the Vegetable Biryani (€5.50) would have been? 
As I paid at the counter, so I presented the Calling Card, which hopefully will find its way to the boss. Permission to photograph the counter was granted as a matter of course. 
The laminated menu was on the table, to say it was minimal would indeed be brief. No prices, is this legal, in the EU? Rua Sao Pedro Martir is not Rodeo Drive, I reckoned we would be alright. 
The Order was assembled, it became instantly apparent that the volume of Marg’s snack would mean that no assistance was coming my way. 
The volume of Mince that could have made four decent sized Chapli had been combined to make two! Marg managed to raise a smile for the photo. Remember, the three thick slices of Lime are in the foreground. This was the biggest plate of Mince ever set before the Lady. Then there was the Salad.
Chunky – does not even begin to describe this. (One ought to see Marg’s – coleslaw!) 
Despite their humongousness, the Chapli were cooked through, raw Mince would have unacceptable. I had to take a sample, I could have taken half, Marg would not have complained. Moistness had been maintained, a Spice Level which did not cause Marg to comment meant all was well here. An – earthy – Flavour emanated from the blend of Meat and Spices, and no doubt Herbs also. If one was going to face – death by Chapli – then today might as well be the day.
The same Topping of sliced Almonds, as featured two years ago, was a most welcomed sight, continuity. It was Marg who spotted that the Lamb was on-the-bone. A Sucky Bone was present here. There was no Meat count, two Dishes, a huge challenge. 
I would love to know what was sprinkled on top with the Coriander. The large cut Meat, again – on-the-bone – sat in the blended Masala. I decanted the contents of the karahi on top of about half of the Biryani. Hector, what were you up to? Marg’s little fingers stayed firmly across the table, absolutely no assistance was forthcoming. 
The Masala should have been had with Bread, I let it soak into the Rice. The Spice Level was not testing, the Seasoning developed as I ate. There definitely was Flavour here, and something quite familiar. The distinctiveness of the blend of Spices was comforting on the palate. This was the Desi Cuisine I seek, wherever I dine. 
The Meat, from both Karahi and Biryani, was generously giving of Flavour. This was beyond all Lamb had on this trip. Tender, with the right amount of chewing – was noted. 
€31.90 (£29.59) Card payment accepted. 
He was more handsome back then – our chap said of Chef. All were assembled, the updated staff photo for Taste of Pakistan. A backstreet Restaurant certainly worthy of a visit, however, moments after we departed, 
Instead of turning right as we left 
Three different Mutton Karahi, hold me back.
We chose 21.00 as the optimum time before closing for Curry-Heute at Caxemira – Conzinha Indiana (Rua dos Condes de Monsanto 4, 1º Dt. º-1100 – Lisboa Portugal), a venue I was determined to return to. Caxemira, the upstairs Curry House people walk past every day, not knowing the splendours that are served here. The upstairs locus and the décor are reminiscent of 
Today for Hector, Rogan Josh (€12.50) – Borrego/Lamb – of course. A Paratha (€2.75) would accompany. Marg returned to her favourite, Kheema Curry (€13.50) with a Roti (€2.00). For Steve, Lamb Chilli (€12.50) with a Garlic Nan (€3.25). Mein Host gave a Piri-Piri warning to Steve, Mr. Madras would surely cope.
All the Bread was served quartered. Why do I always forget to ask for it to be served whole? The Garlic Naan had risen to create the required puffiness with burnt extremities. Internally, it did not resemble a – normal – Naan, but did have the same airiness as that served on Sunday at 
Eight pieces of Meat, the magical number which Chefs have decided constitutes a – portion. The – redness – confirmed the richness of Tomato in the blended Masala. Finely chopped Onion were also present, so blend the Masala then add more Onions, different. I should try this at home. 
The food was hot, the Spice Level I recorded as – sharp. The Seasoning was – right up there. The Lamb proved to be delightful, giving flavour, Tender, Spicy. So many positives here lead to the conclusion that this was indeed a Curry to be respected. 
Clearly this Curry had been served way too wet. No Peas, no Potato, just a mass of Mince in a Soupy Masala. 
Despite the false colour in the photo, this Curry was actually – brown. The Masala had a similar Texture to the Rogan Josh. Steve ate in silence, savouring the moment. Having eaten here previously, he knew this would be a good Curry. At the end he did say he could distinguish between the Piri-Piri and the Chilli.
There was little point having a Curry Blog and not revealing it. A second Calling Card was issued at Caxemira, Mein Host was delighted. The lady who had observed all was brought in, she too appeared to be well chuffed. Three happy diners, two happy staff, hopefully Curry-Heute can give joy to all. 
Cascais lies forty minutes by train, to the west of 
The given description of Lamb Karahi (€9.90) was encouraging, however, the Fish Karahi (€11.00) contained the offending – 
Beef Bhuna (€10.00) was calling, the Onion, Tomato and Thick Sauce attracted, the 
Marg turned back the clock, Butter Chicken (€9.90) with Jeera Rice (€2.00). Jeera Rice? What’s going on here? This was based on the assumption of a more Soupy Masala than she would normally order. 
Steve studied the menu from front to back more than once. He too felt like a change from Lamb, his ordering of Chicken Madras (€9.50) came with a spice warning. Pulav (€3.00) and a Garlic Nan (€2.75) completed the food order. 
This was an authentic looking Butter Chicken. The swirl of Cream was complemented by a Topping of Almonds. The orange colour was comparable to a Chicken Tikka Masala, Marg’s verdict made me wonder how different these two Dishes would have been:
I enjoyed the Poppadom pieces with the Tamarind and the green stuff. The Jeera Rice really complemented the rich, buttery, tomato sauce. Lovely pieces of Tikka Chicken, a filling dish. 
Coriander and Ginger Sticks, Chef had me won already. The Onion stood out in the Thick Masala. Big Blobs of Onion, 
The first dip of the beautiful Bread into the blended, rich Masala, was a special moment. Behold a brave Chef, the Seasoning was a la Hector. Consequently, the full Flavours of the Spices and Tomato came over strongly. 
It was at this point Marg declared a surplus of Jeera Rice. That which remained matched my quantity of Curry. I decanted from the karahi, I counted six pieces of Meat, so I must have had an OK portion. 
The Rice absorbed the Masala, the Curry was transformed, the intensity of Flavour was significantly diminished. When I announced that my Curry had lost its edge, Marg apologised. A lesson learned, Quality Curry is best eaten with Bread. 
Topped with a sprinkling of Coriander and more rind than Lemon, this was a much more of a Soupy Curry. If anything, this magnified the excellence of the thicker Bhuna Masala. I didn’t get a taste and so cannot compare the Flavours. Steve’s take:
The Madras sauce was spiced, not in your face. Flavours. The Chicken was tender, precooked Tikka. The Pilao Rice was very good, just no room. 
The Bill
I first spotted Annapurna Anjos (Rua Angelina Vidal 82, 1117-375 Lisboa Portugal) on 
The Garlic Nan arrived first. Having been quartered, the interior was visible. The Bread had risen, but not in the way the dough would as cooked on a Tawa or in a Tandoor. This looked like a different species of Naan altogether. The Keema Nan then arrived, again quartered. The pink Meat stood out, a massive layer – Donner-like. This is not the style which Curry-Heute recognises as being authentic. The Bread itself had a strange sheen, again, one has to wonder about the dough and/or method of cooking. 
The Roti was a bit heavy, and not recognisable as such.
The Masala was topped with a modest sprinkling of Coriander. In terms of viscosity/thickness, this was certainly impressive. The Lamb protruded though the mass of Lentil Masala. A Soupçon came in my direction. I instantly recognised the creation. This was in effect – Daal Makhani – with Lamb, Spicy and Creamy. The Flavour from the Masala hit the palate with such a familiar warmth. The Lamb Dal was beyond any Dhansak I have ever encountered. It was Marg’s Curry:
Steve had taken some of the Rice, I took enough, there was still more remaining. As I decanted so I counted six good sized pieces of Meat and five wedges of Potato, so enough solids. By the time I done so I noted the tiny amount of Masala remaining in the karahi. 
Minimal Masala ticks my boxes, this truly was – minimal. I had Spice, I had Seasoning, this Curry was ticking more boxes. The Keema Nan was dipped in the remaining Masala, not that it needed a boost. There was pleasure coming from all directions. The Meat was giving Flavour, something one cannot take for granted in what is a – Mainstream Restaurant. Umami – once more. This Curry was – not bad at all. No, it was much better than that, thoroughly enjoyable, but not as striking as the 
The blended Masala here was visibly thinner, therefore closer to my perception of Nepalese Cuisine. I’m glad I avoided this. The Coriander Topping looked like an afterthought. Perhaps it was merely a marker for the server. Steve described his Naan as – soft, garlicky. With Bread, Curry and Rice, like Hector, there was much to get through. 
Everything was eaten except for a few scraps of Bread. The Bread was different.
I approached the counter to pay, here stood Mein Host who had surveyed all. The Calling Card was accepted, my mission explained. There was an air of interest, so much so, the photo became a formality. 
After my impressive 
It was a retreat from the incessant rain when we entered Spice Art at 13.00. The lady host showed us along the narrow access to the rear of the restaurant. Here sat a solo chap at a small table which could just about accommodate two. We took a window table, another couple were already in situ, indeed, they were still there when we departed. Spice Art has adopted the – & Bar – classification which is widespread across Europe. Do people actually go to Curry Houses just to drink? 
Dropping the unnecessary – 
Which Fish? That Fish!
The view from our window should have been a Douro vista, today, mist and rain. 
As requested, all the food arrived together. As is the custom, I’ll deal with Marg’s – Starters – first.
Six large pieces of fresh looking Fish in batter sat atop two slices of Cucumber. A light Herb sprinkling, presumably Coriander completed the garnish. What this Fish was, remains an unknown. Marg assured me that there was a – good saltiness in the batter. Seasoning here of course is crucial. For once, there was no reference to the Spice, it must have been well within acceptable parameters, for Marg. 
The Salad impressed also. The sliced Black Olives added a nice touch. 
Fish Kadai? This was but a large bowl of Curry. I cannot see how the Creamy Mass which sat before me could be classed as a – 
A mere sprinkling of Coriander topped the blended Masala. The Masala was viscous, a decent texture, the Creaminess is something I prefer to avoid. Finely chopped Onions and traces of Tomato were mixed through. There was no evidence of a Masala Mash ever having been achieved. As I decanted the Basa, I counted enough pieces of Fish to satisfy. This was a decent plateful of Curry. 
Coconut! – was my first exclamation. From where had this originated? Coconut was not a listed ingredient in the Kadai Masala description. I tried the Rice, nope. This remains a mystery. Creamy, with a Peppery kick – was my next experience. The Seasoning was low, however, the creaminess was taking this Curry in 
I returned to the matter at hand. Enjoy, yes? I was enjoying this Curry, but I am gong to conclude with what may be another negative. There was an air of familiarity here, underlying tones of – The Big Euro Curry Taste. This I have always put down to Chefs sourcing the same tubs of paste. This cannot always be so, today’s Curry definitely had more. 
Marg and Hector find themselves in 
There are Curry Houses in 
AM Indiano, (the longest address ever posted?) lies in the basement of a business complex, not a shopping mall. The unit is small, four tables only inside, however, there is as much space as the owners will ever need on the concourse. Arriving at 13.00, a couple sat immediately outside the unit, later another couple did take an inside table. So, some people were having Curry in Gaia this Friday lunchtime.
Mein Host was quick to come out and greet, menus were provided. Many familiar names were present, the international language of Curry. An app on the trusty Oppo was used to fine tune some translations. 
The Drinks arrived, the Mango Lassi caused a stir. With Whipped Cream on top and Syrup lining the glass, this was more commensurate with an Ice Cream parlour. 
The six pieces of Vegetable Pakora were reported as being – crispy, not doughy. 
The Coriander Topping was a welcomed sight, somehow it gave the Curry pedigree. The Masala was suitably viscous, no Shorva being served here. This was the classic blended Masala, sometimes I have to remind myself that this is what one gets with – Curry – as opposed to its cousin – Karahi. As I decanted, so I counted the solids. Marg remarked on the quantity of Meat, I had to remind her that some was Potato. In all, I had seven large pieces of Lamb and three wedges of Potato, a decent portion. 
The warning had been given a – kick – was expected and duly delivered. This was a worthy Vindaloo in the accepted – Scale of Spice – which has surely had its day. The Seasoning was a tad below the Hector idyll, but somehow, I had other things to concentrate on. There was a delightful tanginess from the Masala, the – vin? The Meat was wonderfully Tender, and each bite gave an explosion of Spice. No prisoners were being taken. Even the – Aloo – had absorbed some of the Flavours from the Masala in the short time that they had presumably been in each others company. 
There was a blast of cold air, then the unmistakable sound of heavy rain on glass. For once, whilst eating a testing Vindaloo, the pate did not erupt with sweat. There was nothing here not to like. As far as a Lamb Vindaloo goes, this did everything one would hope for / expect. And in 
