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 – Peppers – could be withheld in the Karahi Dishes, it had to be Methi Gosht Karahi (£7.00). Bread should normally accompany Karahi, but taking no chances regarding the efficacy of the Masala, Special Fried Rice (£4.00) was chosen.
The Bill
£10.50 There is a 10% discount for ordering online. Then there are surcharges which eroded this.
The Order was placed around 17.30, I was given 18.00 as the collection time.
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.
Very efficient, bar the new double yellow lines across the street which many ignore. For the record, Hector was in the car park, this avoids having to go around the Kilbowie roundabout.
The standard Takeaway containers meant there was as much Rice as Curry.
I took what I would manage from the Rice container. Peas and Onions made it – Special. I had hoped for fresh Mushrooms too.
Methi Gosht Karahi
The first sight of the Masala was pleasing. This was most certainly not – Soup.
The Masala was wonderfully – Thick – and given the quantity of Meat, not excessive. I counted the Lamb into double figures as I arranged the Curry on top of the Rice. A decent portion, but my other, and equally close Takeaway – New Kismet Tandoori – across the city boundary, gives more.
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.
As ever, I tasted the Rice first. A decent Pilau, the flavour of the Peas was pronounced, the Onions were a bit crunchy, a Diversity of Textures, QED.
The Masala gave off a good kick. Some online ordering systems permit a choice of Spice Levels, an extra charge may well then follow. The Spice here was well pitched.
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 Lamb was delightfully soft, dry at times. The jury is still out as to how much Spice/Flavour this Meat was giving back, however, I might err on the positive.
Around the halfway point I had reached two conclusions: this Karahi did not have the ubiquitous Clydebank Curry Taste, I would certainly order this again.
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.
Next time: Lamb Punjabi Masala (£7.00).
Menu extracts
The first Curry after the trip to 
Lamb on-the-bone, how this has been missed, Ginger Strips too! After my revealing experience at 
Super-Hot food, one never takes for granted. By decanting, the Curry would cool quicker, but I could get tore in sooner than normal. And tear in I did.
With three quarters of the Naan eaten, it was time to consider what was left. A bit more Bread to mop up, otherwise it was Meat and Masala. I had considered ordering a Side given I knew my strategy today was to eat from the plate. Just as well I didn’t, as always the portion here was satisfying. Who needs the half kilo? 
Our last day in what has been a truly relaxing week, not all spent by our magnificent pool at Mitos Apartments. Apart from the European Cup Final (sic), that’s the football season over. Glasgow Rangers at least did feature in the other, who would have thought? And they won a wee trophy yesterday, so life could be worse. Why did Aston Villa collapse losing three goals so quickly? I bet Stevie-who? was not a happy chap. 
There are two main waiters at Taj Mahal, both became involved in the – 
Three huge masses of stringy Vegetables in batter took us back to 
I had gone against my norm by ordering the Garlic Naan. I had spotted the other night that it would not arrive dripping in Garlic, a Buttery Sheen was adequate. Less pale, than Thursday, and perhaps even puffier, this was again a worthy Naan and significantly better than those served in the 
The concept of – 
Yes, more Chillies with somewhat large cubes of Cheese. Too –
A substantial quantity, most would be wasted. This did not really fit in with the other contents of my plate. Marg marked it as having finely chopped Vegetables, and being – crunchy and fresh. 
The first dip of Naan into the Masala set the alarm bells ringing – Euro Curry! 
The Meat in the Karahi Lamb was divine. Far from the Mainstream, the Lamb was no stranger to the Masala. The Texture, the Flavours, Hector was back where he wanted to be. The Masala may have had a hint of Yoghurt, this was a different Curry from Thursday’s 
Topped with Coriander, this looked to be quite a plateful, a mass of Curry. 
It was very finely ground mince with a mixture of red and green Chillies. (no escape) A good flavour and the use of the Wholemeal Roti enhanced the enjoyment, though the Roti was a bit heavy. A lot of meat, and I enjoyed stealing the Garlic Naan. The Mince was spicy, I cooled my mouth with the Raita. 
Marg fancied a Coffee. The board listing the range was just within the limits of my visual acuity. Cappuccino for Marg, and for the first time in Curry-Heute, one of Hector’s all-time favourite drinks makes an appearance. 
The Bill
Given the size of Içmeler, we couldn’t help but pass Taj Mahal (Içmeler, Kenan Evren Biv. No:27, 48720 Marmaris/Mugla, Türkiye) on our first night. The chap out front was insistent that the big, bold claim on their menu was accurate. If I wasn’t convinced, I wouldn’t have to pay. He had just thrown down the goblet (sic). We promised to return, 
There was the thought about visiting the Taj Mahal mother shop in Marmaris yesterday before a certain football match, alas, we were caught up in the atmosphere. For the record, my first Donner Kebap of the trip was last night. 
I started my spiel but then realised the Drinks waiter was not clued in. Being on holiday: a Tuborg (50TL) for Hector and a Soda (17.50TL) for Marg was permitted.
The Seekh Kebap was accompanied by three Dips. Finally, the real ones, no more Ketchup. Raita, Mango Chutney and Onion Chutney, the classics.
I wonder if there is an internationally agreed length for a Seekh Kebap? These were just like home. Chicken of course, the Seasoning hit the palate, then the Spice kicked in. This was the most Seasoned Meat I had been served in any Turkish Curry House to date. However, the Curry-Heute adage came into play: if the Starters are this good, the Mains tend not to be. The Seekh and Salad were devoured, excellent.
The food was assembled on the table. The Naan was hung, wonderful, it also saves space. A bit pale perhaps, that would be the only criticism. The blisters were in the process of forming when it had been removed from the flame. Not too doughy for Marg, a sufficient girth for Hector. A few Seeds were embedded. The best Bread had to date in a Turkish Curry House. 
Feast your eyes!
The all so important first dip of Naan into the Masala revealed a huge Spice hit, not in the sense of heat, but intensity of Flavour. Whilst the 
Again, the same Coriander Topping, the Oil was already collecting around the edges of the karahi. The Balti was not as – 
Marg’s verdict:
The Calling Card was issued to the chap who dealt with the payment. We followed him downstairs to where Mein Host stood at his dais. Our enjoyment was expressed. He told of the owner, a Bradford Chef, who came over some twenty years ago. 
Hector and Marg in a holiday resort? Not our usual style of trip, not unheard of, last year we went to 
Içmeler in May, an unattainable concept prior to this year. The resort is just reawakening up after two years of hell, not just Covid, but a major forest fire at the peak of last summer which disrupted the town’s infrastructure. 
There are two Curry Houses which keep popping up when researching Içmeler, Masala (Içmeler, Kenan Evren Blv., 48720 Marmaris/Mugla, Türkiye) appears to be the better rated. That Masala is open at noon every day, suited the Hector dining pattern. We arrived at 13.40, unsurprisingly, we would be the only customers. 
The Samosae were Vegetable. Marg found both the colour of the interior and the corresponding Flavour intriguing. Turmeric – was her nominated Spice, how she knows what Turmeric on its own tastes like, well, maybe she does. The colouring did give this credence. Marg was unable to identify a particular Vegetable in the Mash. 
Perched high on its stand, the Curry stood proudly, the Coriander topping pointing skywards. As I arranged the Meat on the Rice, so I counted to double figures, the pieces, however, were tending towards – small.
There was a sense of excessive – 
I began by sampling the Vegetable Rice, a pronounced Flavour came from this, a good start. Then the Meat and Masala, nothing. I ate on, waiting for the Flavour of the Bhuna to hit the palate, nothing. 
The Spice did build to something I would describe as – below Medium. The Seasoning was non-existent, hence the total lack of Flavour. Unsurprisingly, the Meat and Masala were strangers on the plate, how long had they been in each other’s company? 
These are moments of despair for Hector. I can only be true to myself and my readers, there was nothing happening here. Other Sources describe Masala as serving – authentic – Cuisine. What did they order? I felt my constructive criticism of the two 
As I arranged the final pieces of Meat, Masala and Rice in the centre of the plate so I declared:
The Bill
Until yesterday, my research had not revealed 
Marg and Hector set off up the hill from Galata to Pera, in the direction of Taksim Square. Once again, another Curry House was found near our destination, this is how Istanbul works, it’s all functional linkages. If one wishes to purchase electrical fittings of any type, then the streets around our accommodation are where one comes. Glasgow, however, appears to have more Turkish Barbers than Istanbul, but then I’m hardly looking for them.
Arriving at Nosh-E-Jaan at 13.30, a group were sat near the doorway in the otherwise empty restaurant. Spartan – may describe the decor. I would come to regret choosing a seat adjacent to the TV, the soundbar in particular. Far too loud. 
People came and went, no more actual customers. The TV blared, a Turkish singer, nowhere near as good as the Erdem Ozkan Band we saw last night at Nardi’s Jazz Club (Galata). 
Four small Samosae accompanied by Ketchup, and thankfully, Raita. What’s with the Ketchup in 
Very cute – was Marg’s first observation. 
I immediately admired the pot, the garnish, the contents looked so appealing.
The pedigree of the Masala was self evident, it appeared to be Tomato-based. This was indeed Desi Cuisine. After yesterday’s strange experience at 
Big Spice, small seasoning, no chance of the – wow – today. The Meat was delightfully Soft, the Texture I admired greatly. It takes great skill to get Beef to this level of Tenderness and not let it turn to pulp. The Meat was excellent, I could have done with more. At these prices, let’s not complain. In terms of quantity, it was way more than 
My mouth was on fire by the time I wiped the Masala residue from my plate. This Curry was good, but, one always hopes when visiting a new venue that something truly wonderful is going to be experienced. Not today. This does not mean that I did not enjoy what I ate, I just know it could have really hit the spot. 
Our waiter had issues with the card reader. Another chap, with more English and a second machine, evidently – Mein Host – sorted things. He asked the customary question.
Later, standing in the abnormally lengthy queue to use the facilities at Ziba Bar, I was in conversation with a local. On the wall was a poster advertising a book. In the top right corner, there was another word which features oft in these pages – Umami!
A young chap brought the menu. Marg was not ready for a large meal having had breakfast. The Mix Vegetable Pakora (50TL) would suffice. The Mutton and Beef section of the menu became Hector’s focal point. 
We took in the décor. The marble tiled floor was wiped twice during or stay. The stone walls were faux, polystyrene. I only managed one shot of the interior, the place was too full thereafter, no need to risk offending folk. 
I could see what I took to be strips of Potato in a freshly cooked, crispy batter. Marg declared strips of Onion. In time she identified both Vegetables. How was this Mix Vegetable? These are the standard two Vegetables in Pakora. The strips bemused, why had the Vegetables not been finely chopped? OK, Pakora as we expect it, is a British thing, probably even Scottish. The English have their – Bhaji. 
I took a Soupçon: Spicy and well Seasoned. Marg certainly enjoyed it:
The Butter Naan was a sensible size. Thinner than anticipated, the 
Large pieces of Mutton and the Coriander Topping stood out from the Thick Masala. I could see that Yoghurt had been added to the blended Masala. I was reasonably pleased with what I had been given, traces of Oil could be seen mixed through, only marginally on the periphery of the karahi as I have come to expect. I counted the Meat, eight, decent sized pieces. This was value for money.
On dipping the Naan, there was certainly a blast of pleasure, but no – wow. Perhaps a bit heavy on the – Creaminess. The Spice was there, Seasoning was not an issue. I was starting to feel a bit underwhelmed when I reevaluated the scene. This was certainly more than a Mainstream Karahi Gosht, what was I missing?
Now we’re talking, behold the classic grey-brown hue. The Masala looks stunning. 
This afternoon, a return to 
Seabass Malabar (£11.95) was expected to be as – Soupy – as the 
Like Pilau, but more intense flavours. 
A yellow Curry with Coconut, quite a departure from the Hector norm. At least there were no Big Blobs of Onion. The Fish was from Kerala, I was informed. There was just enough to cover the central area of Rice. The Fish was soft, far from rubbery. Maybe a tad more in the portion would be a suggestion. How big was the Seabass?
I had hot food before me, the Spice built steadily. Mein Host told me that in Kerala, this Curry would be served seriously Spicy, here it was toned down. Still, the nose was wiped, more than once. The Curry Leaves were picked out and set aside as they were encountered. Hector’s digestive system does not process these. 
Every grain of Rice on the plate was eaten. The Curry had been certainly enjoyed. I would have this again.
An hour or so later, the full taste of South Indian Curry was lingering on the palate. No Red Chillies, I conclude the Tamarind and Coconut must therefore play a significant role. Thankfully, Coconut in Curry does not always mean – 
The presentation was a major departure from what was expected. Three large Lamb Chops sat under a smothering of a Spinach Mash. Was this in fact a Curry? Did it matter? Nobody was going to be disappointed with this. 
Marg’s verdict:
This was the only choice of the three which actually resembled a traditional – Curry. It was therefore a justification for having the Rice. Potato and Peas were expected, the cooked Tomato wedges offered even more. The Masala resembled a blended Vegetable pulp as is the norm in such a creation. The fluffy Potatoes had absorbed some of the Flavours from the Masala. From somewhere, possibly the Peas, a slight sweetness was evident. 
Presented in a karahi, this could easily have been served sizzling on an iron platter. Dry – was promised, Dry was delivered. When the Head Waiter came to check on our progress I informed him:
Some of the Onions were cooked to black, how good did they taste? The Lamb puzzled, I studied it closely. There were no signs of skewer holes, so not Tandoori Lamb. My deduction, the Lamb had indeed been dry fried on the Tawa. This Meat did have cremated extremities. Every mouthful was going to be sheer joy, Meat that was giving Flavour, it had to, given the lack of an obvious Masala. The karahi was not just Lamb and Onions. Tomatoes were listed, again I deduce that these had been cooked down to create the fine coating over the Meat. This Dish was – Dry – but suitably – moist. It’s Soupy Masala we try to avoid, this creation was on another level. 
On scraping the last pieces of Onion from the base of the karahi, an extra blast of burnt offerings, wonderful. Usually I use my Naan/Chapatti to mop up the Masala, today I enjoyed the Meat in Bread. Did I mention how wonderful the Naan was? 
How I have missed the Ramadan Buffet at 
We were advised to arrive in good time before the 21.00 Buffet launch. The window table nearest the action was allocated. Cola (£2.50), and a sensibly priced bottle of Sparkling Water (£2.95), would complement the jugs of tap water consumed. Does all of Glasgow’s tap water taste of bleach, or is it just Nelson Street properties? 
We were in the queue when the 21.03 official start was rung out. Salads and Sauces were the first in order, as if … well Marg couldn’t resist the Fruit Salad, she also asked what the first Meaty Starter was – Chicken Nuggets – tee-hee. There were a few kids present this evening, one already in his pyjamas. 
The latter certainly intrigued. I shall have to search through my collection of Indian Cookbooks to find the recipe for these. Mashed Potato, and more. This is the joy of having access to such an array of Starters, one should always find something new and interesting. Chicken Chat/Tikka, I have always enjoyed these Indian versions of Nando’s. Why pour sauce over them to create – Curry? 
Lamb Bhuna, just look at that Masala. This was the classic 
Finally, Lamb on-the-bone, that this was last in line was probably a calculated decision. What could possibly follow 
So, up we went. There are no prizes for guessing what the ladies selected. Is Curry-Heute becoming sexist? Was it ever not? As predicted, Marg did not pass by the Keema Karela or Butter Chicken, Kath had the Chicken Tikka Masala. I pointed out the – must tries – to Graeme. He was game, and took Soupçons of the Haleem and Paye in addition to the other Men’s Curry. OK, I’ll stop this, until next time. 
Except, I found myself, camera in hand, at the Desserts. Gulab Jamun, Kath was nearly tempted, Gajar Halwa and Sweet Rice were the premium Desserts. Cheese Cake, two styles, proved irresistible to Hector. Graeme loves Jelly. Not content with all that sat before her, Marg ordered four scoops of Ice Cream (£3.95), to share, allegedly. 
Village