Curry with Marg on a Monday is becoming a semi-regular event. We arrived at Curry Cottage (91 Cambridge Street, Glasgow G3 6RU) at 15.30. The restaurant was void of customers, a friend of Mein Host departed as we took our seats. That Curry Cottage is open throughout the day is always a bonus.
The Lamb menu was different from my first visit back in January. The Lamb Kadu, which I had, is gone. The Pumpkin season is over, but then Kadu-proper is available year round. I was going to order the Lamb Bhoona (£10.50) when I spotted the Lamb Leek Potato (£11.95) on the – Day Special – board. Once again, Cumin Rice (£3.25) would accompany.
Keema Aloo (£10.30) unsurprisingly was Marg’s choice, with a Roti (£1.50). A large bottle of Sparkling Water (£4.50) would hopefully complete the Order, alas only the 330ml bottles (£2.95) were available. Who wants to pay, in effect, £9.00 for a litre for Water? That’s even more expensive than Diesel!
A jug of water was provided. Once again, I could taste the chemicals which prevail in Glasgow tap water. Tap water in Clydebank is way better, i.e. approaching – tasteless!
The wait was significant. Complimentary Poppadoms and Spiced Onions were served, this kept us amused. Decent Onions, it is a while since I had a Poppadom, I haven’t missed them. Mein Host was acting as Chef today, his lady, busy elsewhere. He would tell us later of their planned trip to India. Their son was two last time they visited, this time he will certainly mark the difference between life in Glasgow and Delhi. It took more than a half hour for the Order to be presented, during which more Potatoes were sent for.
Lamb Leek Potato
Is that all? – was my reaction to the small pile of Curry on the plate. That I had appreciably more Rice amplified the disparity. And what is one expected to do when the Curry is served in such a manner? Side by side it had to be. Wasted Rice.
A Dry Curry, first box favourably ticked. This was of Bhuna Thickness, minimal Masala taken to the extreme. With Potato and Leek there should be no fear of the dreaded Green Mush sneaking in, as was the case in January. I could see what appeared to be strips of Vegetable, the Leek presumably. There was very little Potato present, the odd Curry Leaf would pop up.
Where was the Meat? It was well buried, in time I did reach the standard count of eight, I also accepted that the portion was – worthy – after all.
The Seasoning was pitched to perfection, this Curry had potential. The Spice Level built slowly, this was a concoction to be taken seriously.
Most of the Vegetable strips had spines in the way that Leek does not. Was this not Cabbage? A large flat piece of Cabbage confirmed this. If Leek was present, it was lost on me. Bangladeshi Curry.
I find that Cabbage adds a – soapy – Flavour to Curry, there was a hint of that underlying here. However, this aside, the Curry definitely had its own distinctive character, the blend of Spices and whatever Vegetable, had created a surprisingly pleasant, I’m even tempted to say – unique – experience. When the Meat was taken, it was seriously Tender, and was even giving off Flavour also.
I was taken by surprise, what looked like a bit of a monstrosity at the start, turned out to be a very fine, and certainly enjoyable, Curry. This was decidedly not a Mainstream Curry, something different, why was it removed from the Main Menu?
Keema Aloo
A larger portion, or was mine just piled higher? There was little/no Oil or Masala oozing from the base of the Mince, the sign of a quality Keema. Wedges of Potato had been added, as had Peas – Keema Aloo Mutter! Marg enjoys the addition of both Vegetables.
There’s a kick – was Marg’s inaugural remark. She has never commented upon Spice Level, before, aye right.
Whether this had been overheard remains unknown, a small portion of a rich, creamy Raita was brought to the table. Marg had her Roti, that was a sufficient accompaniment.
Rough Mince – was her next take, so not as finely ground as the Mince and Tatties served at home. Presumably this was also Lamb Mince.
Marg’s next comment took me by surprise:
I would say this is – Wow!
I don’t think Marg has ever declared any Curry as such before, and she’s had a few, Keema especially.
A Soupçon crossed the table. I can’t say I could taste whatever Marg was enthusing about, but then maybe this added further credence to the quality of the fayre directly in front of me.
That was full of Flavour – was the concluding remark, there was a suggestion this could have been the best Keema Aloo that Marg had ever experienced.
An hour previously, neither of us would have predicted this outcome.
The Bill
£27.00 It all adds up.
The Aftermath
By the time we had finished, Mein Host had joined us for a lengthy conversation. The forthcoming trip to Delhi was outlined. That Marg and I had been was noted. My review of Visit #1 had to be shown, hopefully his son will help him navigate to Curry-Heute.com.
I had to ask about the framed – 2022 Curry Award. He was pleased to tell me it was for – New Restaurant of the Year. I hadn’t realised that the Scottish Curry Awards ceremony was only last week. I note that – Curry Lover of the Year – was once again won by a business, not a genuine Curry Lover i.e. an individual. Mein Host assured me that if one doesn’t book an entire table at the event, one is not going to be considered for a winning place. Hector is never going to book an entire table, so it goes.
It appears that Hector has found another city centre venue to be taken seriously.
Curry Cottage will close for a few weeks in the near future.
Fifteen minutes of preparation, seventeen minutes of pleasure – yes, another review of the outstanding Karahi Gosht at 
Arriving at 
Shery brought a jug of tap water, the Salad was not offered. Once more, a plastic cup, are they trying to be rid of their single-use plastic? The chemical taste I have been experiencing in this part of Glasgow was much subdued. 
Shery brought the food. The Chapatti had been scored in half, acceptable. At one point I considered ordering a second, it was working so well. Maybe one day someone will take me seriously and offer a half-Chapatti?
Sizzling hot, and some! This is how food should be served. The Ginger Strips and Coriander on top were just dandy. As with 
Normally, when working at
Seemingly such a simple Dish to prepare, there are loads of videos to watch online. My attempts at replication do not turn out like this. Respect.
And so back to 
Hector Holmes is on the case. I showed photos of her former premises on West Regent St., now – 
Yesterday there was a post on a social medium by 
The Chapli were spotted through the window, irresistible. Marg would have one, Hector – two. 
As we surveyed the Dishes on display, Shafiq confirmed that this was – the first time in a long time – since 
The Salad arrived with two sauces. I was pleased to find the Chilli Sauce had been heated, this adds another dimension to the Chapli. Marg commented upon the quality of the Olives, these were excellent, and streets ahead of what came our way in the recent trip to 
A Spicy Chicken Burger, the Seasoning was spot on. After last Friday’s debacle at 
Not to have a Chapli at 
The presentation of the substantial Chapattis was by Shkoor himself. He advised that more would come as necessary. We would never eat both. When will someone invent the half Chapatti? 
Splash! Splash! – the joy of having Shorva with a Chapatti, it was comforting to find how easily the liquid was mopped up. 
The Kofta Masala (€12.90) comes with Rice, as do all Mains at 
The food arrived after a respectable period of preparation. The Butter Naan was in bits, and just how much Butter had they spread across it? The thin, peely wally, Bread was – as limp as a chewed rag (Kipling). 
Four generously large Meatballs sat in the House Masala. The description – 
The mere sprinkling of Coriander on top would be the only noted Herb. Two sticks of Ginger completed the Toppings. 
Spicy, well-Seasoned – were the first notes. I marvelled at the size of the Kofta, each would initially become four pieces, later these were subdivided. This was a lot of Meatball. Hector and Dr. Stan had well-Seasoned Frikadellen, twice in 
Up to the counter, this was probably a blessing. I was then able to discuss my requirements. Fish Korma (€12.90) was Mein Hosts’ suggestion. Alu Gosht (€13.50) became the choice, Rice included. A half litre of Sparkling Water (€1.90) completed the Order. 
Topped with Syboes, the Masala was minimal, as I had asked. Herbs were mixed through the Masala. The peripheral Oil was conspicuous by its absence. I counted at least eight pieces of Meat, there was even more Potato. This was a lot of Curry.
The Spice didn’t appear to be significant at the start, but this grew in time. Mein Host had returned to his area of relaxation. From there our conversation continued. He asked of the Spice was OK, I assured him it was, but more importantly, his Curry had Seasoning. I was asked from where I came. Mein Host recognised the number of Pakistani restaurants in Glasgow. 
Tangy and Cloves – were the two things noted when I licked the last of the Masala from the spoon. Too often, one encounters what I have come to describe as the Euro-Curry Taste, probably from a ubiquitous paste used across the continent. Today’s Curry was certainly not of this ilk. This was a Curry with its own pedigree. Moderately Spiced, Seasoning and a distinct Flavour, this is what the Hector seeks. 
The Bill
The U77 terminus is at Holthausen, fifteen minutes later I joined the chaps at 
Wow! – moments are relatively rare. 
Above medium – was agreed as the Spice Level. The wait was appropriate. 
The appearance was identical to my 
The Spice hit the palate then the blast of Pickle. As a Lamb Achari, this was right up there. I waited for the next event, the smoky blast of the South Indian Curry, it wasn’t happening. No – Wow! – today. Eventually I bit into strip of well cooked-in Chilli, the hoped for Flavour then emerged, slightly. I declare the Curry-Heute Test as being – failed. 
I settled down to enjoy my Curry. Mein Host came over to check primarily that the Spice Level was not excessive. For Hector, not a problem, for most Germans it could have been, I have been told oft. 
I have established that 
I promised to return, the Keema has to be sampled, but there’s Kofta too. 
Hector is back in 
The extensive 
A few more diners arrived as we waited. In a restaurant that seats eighty in one open room, the place was decidedly quiet. Restaurant? Perhaps 
This was quite a plateful. First thing to notice: this was Curry with Rice, the latter being 
In the past, when I have been here on a more regular basis, I have asked for tweaks, principally added Methi on top. No such indulgence today. The missing 
Evidently, the food was served – hot.
One goes up to the counter to pay, and so we did, separately.
Apart from the masses who were at the King’s Theatre today to see Mama Mia, the stage-show of the movie, actually a remake of – Buona Sera, Mrs. Campbell – starring Gina Lollobrigida and Phil Silvers, Glasgow was empty on this fine, sunny day. The Meteorological summer has begun, we just need the weather to maintain this. 
Good to see you again – I have identified as Sijin’s customary greeting. I took a table, one to the right of my previous two visits. Having enjoyed the 
I studied the menu further, one day I shall have to come and not have Curry. Fish Cutlets (£6.95) shall certainly form the base of any such meal. 
Sijin brought the food. The quartered Naan was immediately forgiven. Just look at those blisters. This Naan was remarkably light, fluffy, and had more risen pockets than I have ever seen. Inevitably there would be the temptation to overdose on Bread, as if. Sijin told me that many would have Paratha with a Sukka. The Malabar Porotta (£2.95) will have to be tried, if it’s the too rare White Paratha, Hector will be in raptures. 
As promised, this was the Dry, Thick Curry Hector seeks. I chose to eat from the bowl so there no Meat count. As I would come to realise, there was loads. 
As for the Seasoning, here we go. If there was a Hector Scale of Seasoning ranging from – non-existent – through – fine – to – brave, then this was – Brave+. If one cannot handle – Well-seasoned Curry – do not order this. 
Despite the Lamb being seemingly endless, only a Soupçon of the Masala had to be left along with the discarded Curry Leaves and a whole Black Cardamom, encountered the way one hopes not to. I hope this Lamb Sukka does not disappear from the menu. I’ll be back for more. 
Earlier this year I noted on a social medium that Danny Singh of 
Hector was summoned to the Southside for 14.00. People are off work today, and so are out to play. Trying to secure a Curry before 14.00 on a Friday in my happy hunting ground is no easy matter. 
A jug of water, with a glass, was presented. The glass I specifically mention, no more single use plastic in Scotland. The water too is worth a mention, why do I keep tasting chemicals in Glasgow water?
Lamb on-the-bone, in a Shorva, I could smell the Cloves as soon as the bowl was placed on the table. This was Desi Curry. When 
As anticipated, there was a huge blast of Cloves, then hot Spices. The Seasoning was there, spooning on more Shorva invigorated the Rice. The Meat was so soft one could have simply sucked it instead of chew. Sadly, the Flavours from the Herb-rich Shorva had been absorbed by the Potato more than the Meat. Time to spoon more Shorva. Of course, the Flavours from the bones had infused the Shorva.
It’s easy to dismiss such a Curry as being – Soupy, however, when a Shorva is this tasty, one has to acknowledge and appreciate the genre. This was remote from Hector’s preferred Thick Masala. This was Desi Curry, and why I was here. 
The Bill
At some point in the recent past, Freddies Food Club withdrew from their Clydebank outpost and retreated to Knightswood. In its place, Curry Mix (495 Kilbowie Road, Clydebank G81 2AX) was established. Still serving the complete array of anything one would wish to take out, at least the emphasis became such that Hector would have to investigate. With cooking duties suspended pro tem, today was the day. 
The online menu was studied, Punjabi Masala Dishes almost enticed, however, when it was made clear that the dreaded – 
Such is the proximity of Hector’s House to Curry Mix, I could have walked, however, why let the food cool on the return? Arriving bang on 18.00 I introduced myself. The chap who evidently dealt with Curry looked a bit mystified when I mentioned Methi Gosht. He checked the only Order which was waiting, all was well. 
The first sight of the Masala was pleasing. This was most certainly not – Soup. 
A large piece of cooked Tomato was unearthed plus pieces of Syboes. The Masala was Herb strewn: light green, presumably Coriander, dark green, hopefully Methi. This was how I hope to see a Methi Gosht presented: a Masala with Herbs, not just Spiced Herbs. I was already questioning how much Methi had actually been added. 
Initially, the Seasoning felt a bit on the low side, however, as I ate this appeared to grow. The Dry-Herb Flavour from the Methi could have been more pronounced, I suppose I could have gone to the cupboard and added some more on top. Why did I not think of that at the time? Still, a first Curry from Curry Mix, better to evaluate what actually was presented. 
The Peas were doing a remarkable job, the addition of an Interesting Vegetable can transform a Curry. I was certainly enjoying this Karahi, Rice still felt like the better accompaniment. It takes a Desi Masala to command Bread, this was decidedly Mainstream, but within these limitations, a fine Curry. 
