November has been a good month for Curry, Berlin, Bamberg and Manchester all came up trumps. Had assumed on my return to Berlin last week that South Indian Curry at Chutnify would be the fayre of choice. Then I discovered Punjabi Zaiqa, a game changer. Today, Hector decided he would have his South Indian Curry, Bombaywalla – Indian Street Kitchen (186 West Regent St, Glasgow, G2 4RU) was the chosen venue.
Between Charing X station and Blythswood Square, I passed the ongoing demolition, more 60’s crap not withstanding the test of time. I note that Horn Please has gone, a Tapas venue I never got around to visiting. Mowgli Street Food remains on the list, but I have visited the mother shop in Liverpool. No rush. Bombaywalla also serve various – small plates – and snacks, however, Hector was back for the Lamb Sukka.
Arriving at 14.30, seven diners occupied two tables. I took a corner table for two. Within minutes, more diners arrived, such that there was only one small table left unoccupied. Are more people coming onside with Hector’s optimum time of eating? We were a diverse group, one thing was certain, none of us were Polish. Hector was the only person aware of Lewandowski’s poached goal, courtesy of the Oppo.
No sign of Sijin today, it was a waitress who was front of house. There was a new menu on the table, with increased prices since my last visit in June. A glass of Tap Water was ordered, it tasted nothing like the bleachy stuff served south of the river.
Lamb Sukka (£13.50) and Malabar Parotta (£2.95) was the Order. An increase of 13% for the Curry, the Bread price was held. Given the size of Paratha, the price was already at the limits.
Poland 2 v 0 Saudi Arabia, Michal was a happy man when we met up afterwards.
Malabar Parotta, Bombaywalla is one of three Curry Houses in Glasgow known to serve this majestic Bread. White Flour, soft, layered and flaky, but why so small? Chutnify (Berlin) served me two for the same price earlier this month. Purchasing a second Paratha was obviously an option, however no way was Hector spending six quid on Bread. I had to eke out the Parotta, every morsel would be eaten.
Lamb Sukka
Hector was not put off by the sprinkling of Coconut on top. Beneath lay a sinister, dark, thick Masala; a Dry Chettinad, the holy grail of South Indian Curry? To maintain the heat of the contents of the bowl, I decided not to decant to the plate. Compared to the mountains of food presented last week at Punjabi Zaiqa (Berlin), this portion did feel a bit modest.
Hot food! I’m back in Glasgow. Bombaywalla’s Lamb Sukka could be the most challenging Curry served in this city. The big blast of Smokiness coupled with the testing Spice Level is what sets this Curry apart from the Mainstream. The Seasoning was under control, Hector met his match the first time the Sukka was ordered here.
There was also a distinct Flavour of Meatiness, such Tender Lamb, minimal chewing was required. Biting into the Lamb released more heat, just appreciate the complexity of the Flavours. Again, a highlight of many a Curry this month.
I picked out Green Cardamom and a piece of what I took to be Cinnamon Bark, whole Spices, always a sign of efficacy. Chillies were present, today I decided to tackle the whole Green Chilli and was surprised when it was not as fierce as anticipated.
I was in a dark corner eating a dark Masala. I could sense slivers of Onion, caramelised I deduced, given the Fruitiness that emanated from the Masala. There was so much going on here, then add the joy of the Beautiful Bread, a spectacular meal, a wee bit more Parotta would have had Hector in raptures.
The Bill
£16.45 City centre prices.
The Aftermath
The waitress was busy, a full restaurant on a Saturday afternoon. Had Sijin been present, I would have told him that after five visits, Bombaywalla is promoted to both – Hector’s Recommended Curry Houses – and – Glasgow’s Top Rated. Note, the only city centre venue currently to feature.
Today’s was the planned visit to 
Repeating 
They suggested I try a Buffet establishment in Rusholme, those I try to avoid. Here was an opperchancity to ask about the much missed 
A flight to Manchester was the chosen route – Back to Blighty. At the time of booking, it was an evening arrival, too late for
The plate brimmed with food, the ritual decoration meant adding more. Rizwan took the Oppo and recorded the moment. Hector reciprocated. Chaps at the adjacent table watched with interest. Who is this guy? I ask – who was the chap with the biggest smile? If there’s a third Gallagher brother in Manchester, this was he. 
Karahi Lamb it is, and still the – Wow! – is retained. The extra sliced Green Chillies upped the Spice Level The well pitched Seasoning is a major contributor to this Dish. The quality of the Lamb which Rizwan sources remains consistent, so he clearly has not cut back here. Sucky Bones, and sook I did. Delightfully Tender, the Meat was giving back so much Flavour. I am evidently on a run of impressive Meat, maybe a return to the Mainstream is called for, maybe not. 
The table was cleared by the gentleman who is always on hand to do this. A couple of glasses of tap water provided a moment of respite before the Spice reformed on the palate. This would last a long time. I also noted how – clean – the water tasted, nothing like that on Glasgow’s Southside. 
After a decidedly abstemious afternoon spent in the company of the Berlin Ladies, then watching the World Cup at Society, the munchies arrived. This was triggered by the friendly chaps, sharing my table, filling the table with food. They were also interested to hear that half of the Australian football team had a Scottish connection. No wonder they lost. Another Curry? Back in the day, there would have been no question. Lockdown changed this. 
I recognised none of the staff, all change. During my wait I kept my eyes on the kitchen doorway, no sign of Chef Rashid, though if he has a brother… A new guy popped between the kitchen and the serving area where the grilling is done, a new manager? In January there will no doubt be more late night visits to 
£8.99 It was 20.30, have I ever been here so early?
I opened the box: Rice, and a Salad, of sorts. Maybe a Naan would have been too dry an accompaniment, I was given a small portion of Sauce. This partly covered the greenery. 
The Chops had been suitably cremated, the burnt taste takes them to a different level. The eating of the Chops was therefore having the desired experience, however, I had the Rice to address. How much Rice can a Hector eat in one day? Today I found out. Is there a conspiracy? Rice without Masala needs other distractions, the Salad was not it. 
Curry in 
Taking refuge from the snow, Hector arrived at 13.15 to a warm welcome by Sydney, Mein Host the Chef, and his lady assistants. They appreciated that I clearly made the effort to come here, I was not a passing shopper. That I have been to 
Essen Wieim Urlaub, eat like on holiday, was posted on a board. This is why I chose Saphir today. After the exposure to the excellent fayre at 
Rice & Curry is how the food was advertised, I asked which was better Beef Curry (€14.90) or the Fish Curry (€13.90). I was assured I would enjoy the Beef more, and was the invited to choose an accompanying Vegetable. Hector chose Potato. A 500ml bottle of Sparkling Water (€2.90) was chosen over Sri Lankan soft drinks. 
The Poppadom acted like a shield, dividing the two sides of the plate. A mass of Beef sat on one side, Potato on the other. Beneath was the Shorva infused Rice. On the edge, a Chilli Paste plus sliced Green Chillies looked menacing. When Sydney brought the cutlery, he told me he made the Paste himself. 
absorbed Spice also, tasty. The Shorva had all the Seasoning required, and so I set about mixing the contents of the plate. The Chilli Paste was eleven on a Spice Scale of ten. I took Soupçon after Soupçon of the Chilli Paste to bring the Shorva up to a level that suited the Hector palate. Few Chefs provide this option. There was something orange beneath the Chilli Paste, this I couldn’t identify, best left alone, especially if it was Coconut. 
When I was down to my last twelve pieces of Beef, I knew that I could not finish all before me. The Potatoes were easier eating, the Beef more demanding. I restored the Poppadom to its vertical position and waved the flag at eight pieces of Meat. 
Day #3 in 
I recommended the 
I took a litre bottle of Sparkling Water from the fridge and went up to place my Order. Ohne Brot, mit Reis – today I made it clear, Rice only. There was no point in wasting more Bread, and Rice for that matter. 
I was prepared for Shorva, that the Masala was in the classic, blended style was for me, a bonus. The Oil was separating, such a familiar sight, but only with Desi Curry, not the Mainstream. This Masala was markedly different from the 
The Spice Level was the highest of the three Dishes ordered this week, but still far from the extreme. The jury was out on the Seasoning to begin with. I later concluded that the Potatoes were the least Seasoned part of the Curry. Despite the absorption, the sheer size of the pieces meant the interiors were – just Potato. 
From somewhere, there was a Ginger blast, yet no Strips today. Chef clearly knew what he was about. The Overall Flavour was markedly different from yesterday’s 
It’s OK – was as good as I got from Dr. Stan until he was finished. 
It was certainly spiced – began Dr. Stan – and well seasoned. Authentic Curry, not as rich as 
There was almost an air of – too good to be true – on Hector’s return visit to 
Arriving at 15.30, the chap who served me yesterday was again taking orders, it’s Self Service at 
Today, I was not given the magic coaster, when my meal was ready, it was another customer’s which beeped, then Adnan realised it was my Order. Hector was summoned to the counter, another mass of food awaited. 
One could tell just by looking at this Curry that this was another authentic masterpiece. Just look at that Masala, a tweak on 
Herbs had been cooked through the Oily Masala, not Methi, surely. Anticipation ,,, anticipation, oh yes! 
A large Punjabi supermarket lies adjacent to the Curry Cafe, something has been happening here already. I entered 
Lamm Karahi – mit Knochen
Achtung! Behold! Finally, proper Punjabi Cuisine in 
There was an instant – kick. The Tomatoey Flavour from the Masala, gosh, was Hector dreaming? The Seasoning was a few stops down from the Hector idyll. Salt was on the table, but Hector has made a pact. Eat it as it comes. 
It has taken months of trying, as it always does, for Alan and Hector to find a Saturday night when the two couples would be free to dine, together. 
Being a Saturday night, Hector was not having Sparkling Water: a pint of Cobra (£5.95) and a bottle of same (£3.75) for Tracy. Marg, the driver, had Cola (£3.75), eventually Alan managed to find a suitable bottle of wine (£21.45). (If there was a fifth pint, the price of the Cobra was less.)
Andy, from Romania, was our waiter this evening. He managed to serve us well without being too exuberant, as sometimes the staff here can be. 
On
The presentation of Raita and the Mashed Pepper Dip preceded the arrival of the Starters. Despite the ingredients of this Dip, I have no issues with it. The Recipe is 
The portion remains four, possibly the best value in the city. The Salad went in Marg’s direction, who needs this when Chops have to be addressed?
Served with flaked Fish a la 
It must be the – Karahi – which prevents this as being served as a mass of green. This is how Hector likes his Curry with Spinach. Slightly spicier than normal – began Alan – I always order this, very enjoyable and finished all, probably because – shared the chops. 
The lesser Curry:
When one presents Hector with a flat pan of voluminous Karahi, there is instant happiness. A slice of Lemon and a Sprinkling of Coriander topped the Karahi. Green Chillies, sliced length wise were seemingly abundant. With Chillies from the Naan also, maybes not. 
As we were out – to dine – there would be Coffee. Cappuccino (£2.95) for Marg, Espresso (£2.95) pour les autres. For Hector, the choice was coffee, or a night’s sleep, I chose the latter. 
At the end of August, Hector’s attempt at 
The tried and tested 
Adding the water always feels – wrong. This creates the very Shorva that Hector tries not to make. However, when I saw the end results, I realised that this could be the basis of a Chettinad. One day I’ll repeat this stage then try adding Curry Leaves, Dried Red Chillies and Smoked Paprika. Not since Lockdown #1 have I tried cooking Smokey Curry. 
Hector has a new local Takeaway – Spice India. So close to Hector’s House, it must appear in these pages soon. Annoyingly, it doesn’t stay open late enough for midnight Donner Kebap. But, close enough to send Marg along for some Bread whilst I prepared the 
Removing the Tomato skins is tricky, laborious, but the results are imminent, a Masala forms before one’s eyes. Last time I had less Meat, the result, 
The Masala was suitably brown and thick, despite the Tomato base, this was most certainly not a Red Curry! The quantity of Oil had been reined in, no residue at all.
The blast of Citrus took me by surprise. The Lemon Juice in the 
