Rather pay the extortionate fee to enter Glasgow Airport, Marg agreed to pick up Hector outside Green Gates (Renfrew). This was the fallback if DumPukht Lahori (39-41 Paisley Rd. West, Glasgow G51 1LG) was not yet open. The delayed flight from Gatwick ensured Plan A maintained.
It was 18.45 when Marg and Hector entered a sun-drenched DumPukht Lahori. There was no sign of Aqeel, Mein Host. His current assistant, Waqas, unknowingly showed us to what has become our usual table. En route, I passed a chap who recognised me. Curryspondent – Councillor Jon, he who first sent me to Cafe Reeshah, a decade ago! It was good to establish that he still follows these pages. On the far side of the room was a mature chap having an extended Coffee. I noted the coffee machine has pride of place in the room, the vessels have gone. It is seventeen months since Hector was last at DumPukht, the later opening time does not suit.
After copious Charsi Karahi last week in Lisboa and on Monday at Dawat (Tooting), Hector desired something less Tomatoey, a classic Lahori Karahi is what was desired, a kilo of course! We had both starved ourselves today to make this possible.
Lamb Lahori Karahi (£34.99) would be accompanied by a Roti (£1.50) and a Till Naan (£2.99). Waqas was not having this, the half kilo (£17.99) should surely suffice? It had to be made clear: I’m a Hector and I’m having my kilo!
Prices have increased significantly at DumPukht Lahori, they had to. At the time of opening, Aqeel was not charging enough, even though he was using lesser cuts of Meat. With rampant inflation, he could not have survived otherwise.
Waqas went to relay the Order. This prompted Aqeel to come from the kitchen for verification. There was a hug. It has been a long time, and he knows why, however, an 02.00 closing time is not commensurate with an early start, except Sundays for – Nashta. Aqeel was determined that after we had eaten, we should meet his Coffee Customer, a legend, apparently. How many – Legends – are there in Glasgow?
Tap Water appeared to suffice, then Marg decided a Mango Lassi (£4.99) was required. Starting with Dessert, why not?
Prior to this she had considered a Starter. Hunger?
Such was the size of the Lassi, Marg had to share. Sharing? A rarity in this Blog.
We had a good chat with Jon before his departure, consequently, our wait for the Karahi passed in no time. The sun was in our eyes, but this would lead to some interesting photos.
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The puffy Chapatti was substantial, Wholemeal has become the norm in Glasgow. Whatever happened to the traditional thin Chapattis? Over the years, I can refer to DumPukht thus, Aqeel has presented some excellent Bread. My preference is risen and puffy, today’s was well risen. Records show the Til Naan in various guises, the surface of tonight’s was so again, the interior, wonderful. We left no Bread. Waqas also brought Raita and a Modest Salad, these would subsequently work their way on to the dinner plate.
Lamb Lahori Karahi
This kilo looked a lot bigger than my last kilo in Tooting. Suitably dressed with Ginger Strips and Finger Chillies cut lengthwise, this was a full kilo of Hector’s desire. With two diners, there’s no need to count, two large portions of Karahi were coming Hector’s way, Marg had all she required. 
After Lisboa, Marg did not make her usual starting cry re the Spice Level. The Spice Level was ecumenical, the Chillies were for as and when. Still, it’s all about the Flavour and that is Seasoning dependent. Perfection – was noted, hence the full Flavour of the Spices emerged, including the hoped for Pepperiness, the distinctive Flavour of Mutton, wonderful. It was all happening here.
Aqeel came out to check all was well, receive the thumbs up from Hector, take his bow, and hear Marg express her appreciation. Marg too was thoroughly enjoying her Karahi.
The Meat was glorious, no sign of lesser cuts this evening. With both Meat and Masala giving off Flavour, this was a manifestation of the joy of eating. At no point did the kilo feel extravagant. Having tread carefully in the last couple of years, maybe the pre-Covid appetite has returned?
The Bill
£45.50 Is the end of the penny?
The Aftermath
And so Captain Fareed came over to join us. I have seen him at Ambala, a member of the group of chaps oft sat at the first window table. Touring the Desi Houses of the Southside, this is what he does. In addition to praising Aqeel’s culinary skills, he spontaneously derided all Curry featuring Chicken, even Vegetables. Lamb is what it’s all about! I had to mention Fish Karahi, this too he appreciates. Not that this is easy to come by. No Chicken Curry! A man after Hector’s heart.
We were joined by Saad Sikander who had been chatting outside. In addition to his main activity which benefits the community, he has the BBQ Hut Peri Peri on Kilbowie Rd. (Clydebank), not far from Hector’s House. I had to describe how every Curry served in Clydebank tastes the same. He explained this in terms of the Base Masala, however I was hoping he had a deeper insight, as in – it’s a Base Masala from the same kitchen. A wild theory, but empirical.
There was an appreciation that Marg and I have been to India and Sri Lanka. Visiting Pakistan is presently off the agenda, they admitted.
Contact details were exchanged, hopefully something will develop from this.
Kostas is in London!
Having 
Arriving at 13.00 on this Coronation Bank Holiday Monday, Dawat was stowed. We were led to a table at the rear of the restaurant, only a few tables on the raised dias remained. Families, groups, everyone was here for – Curry. 
We had already agreed that today, we would – do the kilo. Dawat Special Charsi Lamb Karahi (£29.99) is good value. £19.99 for the half kilo is most certainly not.
A large bottle of water (£2.49) was already on the table. Having accepted this, it was somewhat annoying to see a jug of tap water being brought to another table. No ice was offered by the waiter, a Modest Salad and bottle of sauce did mark the completion of the Order. Maggie did remark on the poverty of the Salad, I explained the term – Modest. 
The sliced Bullet Chillies did cause Maggie concern, I assured here these were not as potent as the more common Finger Chillies. 
After the crowning of King Charles III, Hector found himself in Edinburgh en route to Carnoustie. Before the rendezvous with Marg at Peffermill, there was time for Curry-Heute. 
The TV was showing Sky News. The appearance of the Royals on the Buckingham Palace balcony, followed by the curtailed flypast, was timed for 14.30. And so it was. 
A mere ten minutes after ordering, the food arrived. More Rice than I could ever manage, but suitably rich with an array of Interesting Vegetables: Potatoes, Carrots, Green Beans, Beans (other), Peas, Sweetcorn. A meal in itself. 
The Meat count was into double figures, each piece decidedly – large. Lots of Lamb here. Wedges of half-cooked Tomato were mixed through also, reminiscent of the once classic Rogan Josh. There was just enough Masala to cover the Rice. Sliced Onions had found their way into the Masala after the base had been cooked. 
The – Desi – Flavour was subtle, understated. Seasoning, or a lack of, is a recurring theme at 
As I neared the end, a Chap from the kitchen offered me water. Once again, I had forgotten to help myself to a drink from the fridge. 
The only way was to prove one way or the other that Marg and Hector ate each other’s Curry two nights ago at Radhuni (Rua do Benformoso 155 A B, 1100-084 Lisboa Portugal) was to return and order the Lamb Bhuna (€8.50) once again. 
Hector and Marg arrived at Radhuni on the hopefully now famous, well in these pages, 
To accompany the Bhuna, a Chapatti (€1.00). I had hoped today for a Naan (€1.50) – no Tandoor. I noted on the display board outside that something looking very close to the wonderful Malabar Parotta is featured. So what was it 
The accompanying Red Chilli sauce was not touched. Too sweet, surely this belongs with the cuisine of lands further to the east of the Indian Subcontinent? 
Here we go again. This was nothing like as Dry as the Curry
This – Lamb Bhuna – was still a magnificent Curry. Yes there’s Oil, but those of us who appreciate authentic Desi Curry can take this in our stride. You don’t get this depth of Flavour without. Once again, the Spice and the Seasoning combined to create a full on Flavoursome experience. 
I showed the waiter 
Whether or not there was meat in the Samosa was never resolved. Packed full of goodness, both were pleased with what came. 
Having studied the Starters on the counter, Maggie was desperate to find out what the – Croquette – was. A Spring Roll – a la croquette (€2.50) may best describe what came. Maggie was in a playful mood.
Small, nothing risen no sign of a swirl or layering, this was as thin as the Chapatti. On breaking it open there was a sign of minimalist layering, but this was shocking to serve as a Paratha. I immediately ordered another Chapatti, no point paying extra for such a pathetic piece of Bread. The Garlic Rice was substantial, enough for Clive and Maggie to share. 
Pieces of Chicken served on-the-bone, sat in an Oily Masala. There’s no point criticising the Oil content this is how it is. Desi Curry can be Oily. The Masala appeared to be rich, with Lamb this of course would have been a much better experience. Clive thoroughly enjoyed his Curry, in fact his final statement is one to note:
This Curry did not differ much in appearance from the Madras. There may have been less Masala, and this may have been Thicker. We had to trust Fazal. 
The large pieces of Lamb, some on-the-bone, in the Thicker, Oily Masala meant this could not be the Bhuna. The first dip of Paratha into the Masala was a classic – Wow! – moment. The blast of Flavour from the Masala was a moment of joy, Hector has found another wonderful Curry House. The second in a matter of days, why else does the Reader think I was in 
This had to be the Bhuna, and what a fine example of a Dry Curry. I did well to order this, even though it was Marg who ended up having it. Marg’s thumbs were up from the start. I could have eaten that all over again – was a surprising statement. 
Marg wasn’t finished. In the same way that the display of Starters proved to be tempting, so Fazal was asked for a piece of Jalebi also on on the counter. 
I was happy to – make Fazal famous. Maggie had further ideas. She asked to meet the Chef who had cooked her Curry, a first. Chef and the other waiter duly obliged for a photo also. 
The Curry-Heute Test – you impressed me once, prove you can do it again. Having written up 
The unused Tandoor sitting in front of the counter had me question whether they cooked the Bread on the premises. Today, I saw the dough being rolled out and presumably cooked in one of the the two Tandoors in operation at Tasty Hut. I never did see Bread come out of a Tandoor. The Tandoori Meat Chef was certainly being kept busy. 
The Garlic Naan was served whole, again not risen very much, and would turn crispy. Are they turning them out too quickly? The Garlic would prove not to be intrusive. As a means of conveying the Karahi from plate to mouth, well, I know what’s coming. 
Too oily – would be many people’s take on this creation. Without the Oil, the full intensity of Flavour could never be attained. The Meat count was into double figures, each piece was substantial. With no rib bones today, I may have been given better cuts of Meat. 
Here was a big, oily plate of heavenly delight. Super-soft Mutton, each piece giving off way more Flavour than any Mainstream venue. Why does one have to visit a Curry Cafe to achieve this? 
It was midway through last year’s trip to 
Marg and Hector met Lord Clive and Lady Maggie of Crawley at Martim Moniz Metro, a few metres from Benformoso, at 13.15. They admitted to having had Samosas whilst they waited for us. No comment.
Just the three Karahi styles to choose from: Red (Lahori?), White (Namkeen) and Chersi (Afghani). Each Curry was available in three sizes: Quarter, Half, Full. I had to assume that this meant – kilo. I could have asked for verification, hindsight is a wonderful thing. Composing this Blog hopefully provides clarity for future diners.
Sharing a full portion of Chersi Karahi (€22.00) between three seemed a logical order. On asking for Desi/Apna, the waiter assured me that the Chersi was – Spicy. Marg had already declared a quarter of Mutton White Karahi (€5.50). Maggie wanted Chicken. Seeking something – less Spicy – with advice from the waiter, she was led to Red Karahi (€4.50), again a quarter. This left Hector sharing with Clive, a half of Chersi Karahi (€11.00). Maybe I had Athena Curry Cafe prices in my head at the time of ordering. 
Bread, there was no Paratha available today. Clive wanted Keema Nana, not on the menu. The Plain Naan (€1.50) and a Garlic Naan (€2.00) were ordered. No more Garlic Naan, Clive took the Cheese Naan (€2.75) option. How can they run out of Bread? Maybe Tasty Hut do not prepare their own. In my favourite Athena venues, one sees piles of Naan being taken out the door to who knows where?
On seeing the half – Chersi Karahi, I took this to be Maggie’s quarter of Red Karahi. Nope, this was for Clive and Hector to share. On seeing her White Karahi, Marg remarked – Tapas. The portions suited The Ladies, the Chaps, well we just had to get on with it. 
A threat of Ginger Strips and Coriander topped the Masala. The – redness – and consistency suggested a Tomato base. Ribs stood out as I shared the contents of the plate with Clive. We had enough Meat, just, not be too disappointed with our choice of portion size. I had previously concluded that given the – Handi – was advertised as – boneless – all other Karahi were – on-the-bone. 
Wow! – the first dip of Naan into the Masala, that so important moment, this Karahi was something else. The Spice Level was right on, then it kept growing. Not for – The Ladies. The Seasoning was spectacular, perfection, and so the Flavours flooded out. Tomatoey, Peppery, there were no Whole Spices in the Masala, but Chef had chosen well. The Flavours here were immense. And to think that back in 
The quality of the Meat was being praised around the table. Mutton, cooked to perfection, super-soft and giving of Flavour. I did spot a stray piece of – Offal. 
The White Masala looked as though Yoghurt had been added, more than one might expect. Even the Meat looked – white! That Marg has taken to the simplicity of Namkeen Karahi over the years is comforting. We can share one whenever it’s on offer. Marg was keen for me to sample her Curry, I had to decline, no way was I interrupting the flow of pleasure from the Chersi. 
Despite the Oil collecting on the side of the karahi, this looked less Oily overall than the Charsi. The Masala was different, – red – if they like. Maggie held up a bone. It was not one either us recognised. Had they brought Lamb? The Hector was not for being distracted whilst he ate, so did not see the pile of of bones accrue on Maggie’s plate. Definitely – Chicken. 
I do not recall Marg making her customary – Spicy – outburst today Maggie didn’t let me down. Maggie was getting tore in, in the way that someone else wouldn’t. Her pink fingernails were turning orange, Turmeric! – I was informed that Maggie and I both had the telltale signs of enjoyment circling our mouths. 
Having finished the Meat, there was a decent layer of Masala left on the bottom of her karahi. This crossed the table.
Hector and Marg are in 
Marg and Hector set out on the Metro in the direction of the Airport. Alighting at Sete Bicas, it was a short walk to the Norte Shopping Mall. Somewhere within was Chutnify Canteen. No mall map was spotted, logically, food is served upstairs in such venues. Never have I seen so much choice, there must have been dozens of food outlets. It was just after 13.00 when we took our seats at Chutnify Canteen. 
Here there was table service, Sona gave a warm greeting. The menu was provided. The Pork Curry had been scored out already. It is Hector’s belief that Pork Curry could well have been the first ever Curry, and cooked by the Portuguese. Hector was hoping for 
Chicken Kadhai (€12.00) for Hector, with a Butter Naan (€2.50). I asked if 
The Friends of Hector – are already celebrating this Curry as reported on a certain social medium. I suppose if I don’t have a Chicken Curry once in a while, then I cannot justify my considered opinion that – there is no such thing as Chicken Curry. 
There was a decent – kick – from the Masala. We had – Spice. I waited for the Flavours to emerge, Tomato was all I could taste. Freshly Ground Spices – I would like to know which, how many and how much? Seasoning? None. Apart from the Spice, what else was I meant to be experiencing here? 
One has to accept that this Curry is going to be Soupy. Maybe it’s just as well we had the Basmati. Eating this with Bread alone could have been – splashy. 
Chicken in a Tomato Soup, well Marg orders this often when Keema is not on offer. The Soupçon which came my way did nothing for the Hector. Marg’s Curry, Marg’s verdict:
I do not blame Sona or the Chef. I blame Sona, the Chef at Chutnify Canteen and every Chef in every Curry House, plus managers who compile a menu, for including this needless
My words as we emerged into the sunlight:
The plan today was to confirm the continuing efficacy of 
Ramadan is over, consequently , or otherwise, 
We settled down for the wait. Thirty five minutes, more, proper preparation, unlike the nonsensical experience at the start of this week at 
Who are you? – asked the manager who appeared from nowhere. He was aware that I had not been to 
I have previously described the Rice portions here as minimal. Today’s Mushroom Rice, once decanted, covered the dinner plate. Enough Rice, though maybe not to share. Better this than the European mountain of waste. With fresh Mushrooms, a worthy accompaniment. As I know what is about to be written below, I’ll permit a moment of nostalgia. The Mixed Vegetable Rice as served at 
This looked the part. Topped with Coriander and Ginger Strips, the Masala had the anticipated viscosity. I counted the Meat into double figures as I decanted, large pieces of Lamb, a few bones, one – sucky. The quantity of Curry and Rice sitting before me looked a sensible portion. This I knew I would finish, but how can others have Starters too?
The food was hot, something one cannot take for granted, even at 
Apart from being served in a proper, i.e. black karahi, there was little to distinguish this from the above. The lady who has watched Hector consume many a Karahi Gosht seemed to be on a journey to Damascus. The Meat, the Flavours were all praised as Mags ate. I have oft wondered why she perseveres with Aloo Gosht when authentic Desi Karahi is on offer. 
Lamb (was) melt in the mouth. First time with this dish: spicy and peppery, will definitely have it again. 
We headed back along Nelson Street to take the bus across the river. Outside 
A Friday night Takeaway, another opperchancity to sample the Fayre at the local: Spice India (133 Riddle Street, Clydebank G81 2DH). Last time, 
Lamb Achari Balti (£8.95) and Mushroom Rice (£3.00) was duly ordered. Last time I played the – 
The Mushroom Rice filled the plate, and Hector’s dinner plate is large. Somehow, I knew I would manage every grain this evening. Tasty Rice, fresh Mushrooms. 
The Meat count was well into double figures, large pieces too. The blended Masala had a decent viscosity. Hector was eating Mainstream Curry. As I decanted, I saw – shiny red. Tomato I hoped, nope. I picked out the first of many pieces of the dreaded
On the Spice India menu, the following list – 
The Meat was suitably Tender, but was not giving much more than – meatiness – back. Still, significantly better than so called – Chicken Curry. 
Last night, Riverside played in Glasgow for the first time in four years. A much welcomed return, however, in March 2019 on the – 
Six of the seven songs on I.D. Entity were spread throughout the set. Much of the older material was selected due to the – vocables – which allow a sing-along for those who like that sort of thing. When you’re a Polish band with English lyrics, touring Europe, I suppose this helps break down language barriers. 
Give Riverside a listen, these days one does not have to commit to buying albums. And spot, Marg, Hector, and Colin front-right.