Dr. Bernard stated on December 31st last year – Your blog is not complete without reference to SW17. Today, Lord Clive of Crawley accompanied Hector on a first ever visit to Tooting, a popular front for Curry in the Borough of Wandsworth. South of Tooting Broadway tube station lie five Curry outlets; heading northwards towards Tooting Bec, a mere twelve more. (see the foot of this post) Where to start?
The very beginning – allegedly, is – a very good place to start. Lahore Karahi (1Tooting High Street, Wandsworth, London SW17 0SN England) appeared to fit the bill. Actually having studied the online menus for quite a few venues, this would have been my first choice, regardless of Lahore Karahi being the first venue encountered.
Note, all venues appear to open at noon, daily, making Tooting a candidate for Curry Heaven. We could smell the wonderful aroma of – Spice – as soon as we exited Tooting Broadway. 12.30 may be early for Hector to be out for Curry, especially on a Sunday, however, having taken an early flight to Gatwick this morning, there was certainly an appetite.
Lahore Karahi, established 1995, was stowed. A cross section of society was represented here, perhaps with an Asian bias. Approaching the counter, where many Dishes were on display, the chap who greeted passed us on to another for seating. An empty table for six was adjusted creating a table for two. Strangely, a sole diner who followed had the table for four. We had limited space. This was the classic Curry Cafe which the Hector seeks, people here for the food, not elaborate décor.
The Menu was provided, I quickly read it through to Clive, his customary Mutton Dhansak (£11.95) would be passed up, he would follow my lead. Meat Karahi (£11.95) it had to be. There was no mention of – on-the-bone – that I could see on the menu. Perhaps the Lamb Charsi Karahi (£14.95/£21.95) would be served – authentically. Note, Hector was also eschewing Fish Masala Karahi (£11.95) in favour of – Lamb.
A return visit was already being formulated, and this was just Tooting Curry #1.
A Butter Naan (£1.50) and a Keema Naan (£4.95) completed the Order. No way was Clive not having his Keema Naan.
A jug of Tap Water was eventually secured, despite the local geology, no nasty tastes here.
I had to bide my time to get any photos of the room. Observing the Fayre being presented, all were having the food of the Indian Subcontinent. Unlike comparable establishments in Glasgow, Burgers and Pizza are not on the menu. How would my Glasgow Brothers cope?
I watched people eat methodically with their – right hand. Hector is ambidextrous, forked food with the right, Bread etc. conveyed with the left. No formalities here, hopefully.
There’s a BYOB policy in operation, £2.00 per person, which certainly favours Bier, unlike their namesake in Aberdoom where there is a comparable charge per bottle. The seemingly large number of staff, on both sides of the counter, were kept busy. The wait was commensurate with the food being properly prepared, and the number of people dining.
The Butter Naan proved to be the perfect Naan. Risen, puffy, burnt blisters and served whole, I would eat the lot, just. The Keema Naan was an eye opener, were these – spirals – a la Paratha? Again served whole, this well-fired Bread was seemingly packed with Mince. I wasn’t for ripping Clive’s Bread apart to fully inspect the Keema, however, it did appear to be properly cooked, no sign of the pink – Donner-like – stuff here. Good Bread.
Meat Karahi
Ginger Strips, and sliced Bullet Chillies had been stirred in at the point of serving. A threat of Coriander topped the mass of Meat and Masala, no microscopic London portions here. Initially I noted the Meat as cut – small – but reviewed this as I made progress. The Texture would vary accordingly, the smallest pieces being super-Tender, the larger requiring more chewing. Well, one would hope so.
The Seasoning was noted as – low – at the outset, the Spice as – OK. As further sliced Chillies were encountered so – OK – was revised upwards, and some. Importantly, the meat was giving a big blast of Spice on every bite. So few venues achieve this. Slivers of Tomato were visible in so authentic Masala. I couldn’t tell if this was Tomato/Onion based, or both.
With no Clove or Cinnamon to the fore, the Hector was trying to pinpoint what made this Masala so recognisable, Cumin, perhaps. Umami! – had to be declared, there was a definite sense of – Savoury Meatiness – and more, from the Meat.
One always hopes for something – magnificent – something that really grabs the palate, this was not to be, no – Wow! – today. I have to make clear: this Karahi bore no resemblance to the continually disappointing nonsense served up in Mainstream Curry Houses across this land, and many more. Authentic Lahori/Punjabi Fayre is what the Hector craves, and here it was.
This Meat Karahi was enjoyable, lacking the full depth of Flavour I seek, perhaps down to the Seasoning, or lack thereof. Other mortals would have added – Salt – the Hector must not. Also, no bones, their presence makes a significant difference. Clive could hardly contain himself:
Absolutely smack full of flavour, not sure at the start, then ten seconds later, it hit you. Not the tenderest meat I’ve eve had, but still OK.
Is it possible that the Keema Naan had enhanced the overall Seasoning and correspondingly, Clive’s experience?
The Calling Card had to be presented, the waiters were too busy to engage. In the meantime, I had spotted the chap who had to be – Mein Host, I would approach him later.
On asking for – The Bill – it was Rizwan, Mein Host, who came over with the card machine.
I see you didn’t like the food – he remarked.
That’s my line when the plates are wiped clean.
Introductions were made and the Calling Card presented, yes, I had just flown down from Glasgow this morning to have Curry in Tooting.
A Curry Blog! – Good to have you.
The Bill
£30.25 – spontaneously reduced to £20.35.
Such gestures are always appreciated but not always accepted. Given the number of diners, I doubt that Rizwan will be struggling any time soon.
The Aftermath
Rizwan’s photo was captured, then I felt I could take the photos above of the ready Dishes.
I would certainly return to Lahore Karahi, and expect to pay in full, the aforementioned two Dishes are up my street. With sixteen more Tooting Curry Houses to investigate, more trips to – that – London are required.
Power to the Hector!
2023 Menu
The trek to Tooting Bec…
Dawat, across from Lahore Karahi, opens at 08.00, whereas next door Saravana Bhava opens at 10.00, both remain open all day thereafter.
Hyderabadi Zaiqa and Al Mirage open at noon.
Watan opens at 12.00.
Lahore Spices opens daily at noon, Spice Village similarly, on Fridays at 14.00.
Kolam – South Indian Restaurant, opens at 18.00. Chatkara opens daily at 11.00 and is the only restaurant on this stretch staying open after midnight.
Both Namak Mandi and Royal Mahal open daily at 12.00, (14.00) on Fridays.
Hector let loose in Glasgow on a Wednesday? That can only mean one thing, Kofta Anda at 
The tray with Kofta Anda was on display under the glass counter, for once I resisted the Aloo Gobi. Mein Host took the Order: Kofta Anda, one Chapatti, one Meat Samosa. I returned to my seat, at other tables the debris from two previous diners was in situ, and would remain so. There is no ceremony here, there’s no menu or prices on display either, WYSIWYG. Things are different in Govanhill, double parking along Garturk Street is also OK. MOT central. 
A chap brought a Chapatti from the kitchen, he looked around, as there was no-one else, he placed it in front of me. Large, Wholemeal, well fired in parts, this would do the job, albeit, there would be the inevitable splashes. One cannot have Rice with Kofta Anda. 
Four Meatballs, only four? 
The first intake of Shorva caught the back of the throat, Spice, Seasoning and Soupy, authentic Shorva. Desi Man! I cut the Meatballs up into smaller pieces, not necessary, but who wants this to stop in four bites? These Kofta had the required level of Seasoning, and seemed more – Meaty, one up to 
At first I thought there were two, something to do with the fold in the pastry. Hot, greasy, the Samosa was packed presumably with Lamb Mince, plus surprisingly large pieces of Potato. Had it arrived first, I would have enjoyed my first ever Samosa at 
Marg, already on the Southside, declared herself free for Curry-Heute. Such was the level of enthusiasm, Marg had secured a table at 
There was no sign of Mr. Baig, Mein Host this afternoon, though Kasif’s big brother who works in the kitchen, did acknowledge me when he passed by. 
Three large pieces, double fried, were accompanied by a Dip and a modest Salad. No Tomatoes, of course, we’ll see how high the price goes in the coming weeks. We had to make do with Cucumber, Onion, and the dreaded 
The Naan arrived cut into four pieces, well almost cut through. Folded, Marg wondered if there would be enough to share. Once opened, the Naan proved to be substantial. With a thin centre and risen, puffy, soft edges, we both had the our preferred parts. 
I didn’t, but I could almost taste that blended Masala. Marg did a Meat count, important when having the Lunch Menu. Six was the total, though a couple of pieces were toty. 
One assumes the distinctive 
The food was – Hot! A quiet 
Five medium-sized Kofta sat in the dark, Herb-rich Masala. Each Meatball was halved in order to make the Meat to Masala ratio appear more favourable. The Masala was wonderfully rich in Flavour. One assumes there was more than just Spinach in there. 
Craig and Lesley’s invitation for dinner in Helensburgh, with Hector cooking of course, has effectively been in place, for years. We all know why it has taken so long to fix the date. Usually when one receives a dinner invitation, the host cooks. However, 
Hector out on a Friday night, so pre-retirement. Alan suggested Curry night for the chaps only, and the venue: 
Alan was having Hector’s usual Order – Karahi Lamb – (£12.00) in the preferred style: extra Salt, extra Methi, with a Chapatti (£1.00). Having had this 
of Cucumber in both meant Alan was not having these. In the end, both remained untouched. When the jug of Tap Water arrived, Alan mentioned – bleach. Somebody reads Curry-Heute. As noted on Saturday, this appears to have subsided. 
Topped with the customary Ginger Strips and Coriander, the Karahi was ever so hot. Allan watched the sizzling, and realised he would have to wait for partial cooling, else he would have done himself damage. The Chapatti was served halved. We studied it then agreed it could have been made from a mixture of Wholemeal and White Flour. 
Served in a bowl, without Toppings, because this is Curry, not Karahi. Alan noted the more – Soupy – nature of the Dish also, hence the need for Rice. The Masala was dark, menacingly so. I decanted the solids and some Masala, leaving the remainder for the end game. 
Twice the price of the standard Rice Dishes, the quantity is commensurate. I had already declared that half was going home. This is a effectively a Biryani, the Mushrooms offering Diversity. The Spices in the Rice complement the Curry, this has become a tried and tested combination. 
Cloves! – registered immediately, and aggressively so. The Spice Level was distinctly high, the Seasoning spot on, for Hector. Apart from Clove, the depth of Flavour here was stunning. I awaited the possible – Citrus – not tonight. I asked Alan if he had been to 
Spicy? The Spice Level seemed to grow. On biting into a Peppercorn, I studied the Masala, none. On digging through the remaining Rice, – aha! 
An alternative favourite meal at 
A Complimentary Salad, featuring sliced, Pickled Chillies and copious Onions was presented along with the customary two Dips. Today, the Chilli Sauce was not heated, too warm outside? I accepted the can of Mango Rubicon (£1.00) which Naveed brought out. All was set. 
A plateful of Fish in Spicy Batter, Haddock is the norm at 
I’ve tried making these, but why bother when 
There was a welcomed gap before the Aloo Gajar Mutter was brought, this meant the food on the table could be eaten whilst hot, apart from the Salad. It was delivery time. Having observed the – Pearl – Cooking Oil being brought into 
Potatoes, skins on, Carrots and Peas, topped with Ginger and Coriander, sat in a mushy Masala; this is a meal in itself, and a rewarding one. It never fails to amaze me that – 
I took around half of the Vegetable Curry and set the remainder aside. I knew already that a – doggy bag – would be required. 
The remaining Fish complemented the Potatoes, Peas and Carrots. The Potatoes had absorbed Flavour from the Minimal Masala, the slight Sweetness from the Carrots added another dimension. The Peas played their part, and not just as – Ballast. This is a favourite combination of Vegetables, but certainly not in European cooking. The Spice brings out so much more from these humble Vegetables. 
I ate on, happy that I had sent half of the Aloo Gajar Mutter back for packing. I mopped up the Oily residue with the last morsels of Fish Pakora. I could have this meal every week, but as unfolds below, morally, I cannot. Anyway, as it’s the start of a new year, I’ll have to get back to the other delightful venues on Allison Street. 
12.45, Marg dropped Hector at 
Unbelievably, this was my first visit to 
The shutters were finally raised, the sunlight flooded in. When does winter arrive?
As reported on Saturday
How I missed the opening of 
Mein Host brought the menu, he confirmed that Taste of Chennai opened on Friday, the balloons didn’t last long. 
The Rice section is extensive. Today, Marg was having Rice, not her customary Chapatti (£1.50). I suggested we share Veg Fried Rice (£6.99). With Plain Rice at £2.99, this should surely be enough to share. A 750ml bottle of Sparkling Water (£3.99) completed the Order. 
The Spice Level built slowly. There was no big blast of South Indian Curry, no Red Chillies, no roasted Coconut. I was evaluating the Seasoning when finally, the Fish gave off its true Flavour. A Fish Curry that tastes of – Fish – too much to ask in too many venues. Something then triggered the release of the recognisable South Indian Flavour, never strong, at last it arrived. This was more like it.
Really, how – Soupy – can a Curry be presented? There was no sign of anything genuinely solid in the Masala. Maybe the floaters were the skins of the famed Dried Red Chillies, Marg wasn’t saying. Marg didn’t count the Meat, but she was finished long before me. I had bones to pick out and notes to take. 
With regards to the Lamb:
Of the thirty five restaurants defined in Curry-Heute as Glasgow’s – 
Having closed in 2020, The Wee Curry Shop (7 Buccleuch Street, Glasgow G3 6SJ) opened again towards the end of last year. As Hector understands it, the people who ran it, as part of the Mother India chain, have their own 
Due to a lesser sporting event, Curry-Heute was early today. Dr. Stan, yes he who avoided all Curry in Manchester last week, arranged to meet Hector at Bombaywalla at 13.00. Surprisingly, Bombaywalla was closed, though later, Mags did find a note online stating this is temporary, until February 12. I led Dr. Stan towards 
sprinted ahead, sort of, to see if The Wee Curry Shop was open. It was. Clearly, opening times have changed since the relaunch, Hector’s preferred mid-afternoon Curry is now an option. Visit #3 to 
Evidently, we were sat in what was formerly the legal premises next door, The Wee Curry Shop has doubled in size. When we departed, eighty seven minutes later, the same tables remained occupied, the chap clearing and wiping as more diners arrived. Why did he keep people standing when so many tables were free? Why so crammed?
The menu was brought, the Lunch Menu: £8.00 or £10.00 for one or two courses, respectively. Having dismissed the Vegetarian and Chicken options, this left – Simple Lamb Curry – and – Lamb Mince and New Potato, hardly riveting. I asked for the Main Menu (below), it was pretty much the same with the added option – Garlic Lamb and Mushrooms (£12.50). OK, one presumes larger portions, but with Rice, why pay more when a Starter was in the offing? 
I recall in the years before Curry-Heute, BC-H, yes there was such a time, being served an insulting potion of Pakora at 
We’re at a Mother India, the company that transformed Curry in Glasgow, educating the masses …including those of us who had yet to try the Curry Cafes across the river. Why – Simple?
Five decent sized pieces of Lamb sat in a Soupy Masala, not Shorva by the strict definition (cf. 
This looked the part, suitably Dry, with a Thick Masala, such as there was. Dunking this in the Soupy Masala would have been sacrilege. I arranged the Potatoes, Cauliflower and Peas around the edge of the soup plate. I can’t say I was aware of the Peas thereafter. I still had a significant amount of Rice to add. 
Simple Lamb Curry – there was no big blast of – anything. Had this been 
Then there was the spare Rice, I dumped it on top.With the Meat almost gone, I was left with Masala soaked Rice, I put on my Biryani hat. A more potent Masala would have enhanced the experience, still, this wasn’t too shabby. Dr. Stan’s verdict:
Given the pedigree of the chain, Hector expected so much more. There used to be – Specials – to complement the menu, why such a limited range? 
On Sauchiehall Street, there were balloons outside Taste of Chennai, the rebranded 
When heading back to Scotland from Manchester, Hector tries to find a train, at the right price, which gives the option for Curry at lunchtime, today, something different. 
The Bill
Golden Tandoori
I weighed the two portions of Karahi Lamb, a kilo, impressive. One went in the freezer. 
Wonderful! The Seasoning registered first on the palate, strangely the Cloves were last to do so. The Lamb was up to its usual outstanding level of quality, the careful reheating had paid off. All the usual 
The first