Chapatti John observed a few weeks back that we were well overdue a return visit to Akbar’s (573-581 Sauchiehall Street G3 7PQ). Indeed, it’s five months to the day since my last one, nine months since we three dined here together. On that day, we also had Marg and Clive in attendance.
A table was booked for this evening at 17.00, just in case. As we entered, people were already sat at window tables. I confirmed the opening time with the waiter, now 16.30 apparently. If Akbar’s opened at 15.00, Hector would be here – often! By 17.30, all the window tables were occupied, a strategy that always amuses. It’s still Ramadan, I’m sure Akbar’s would have been full by 20.00.
Dr. Stan sat opposite, Marg was meant to be here also, however, the journey south for a Hockey Tournament in Durham was brought forward. Retirement offers such flexibility.
As expected, prices have increased at Akbar’s, but by less than 10% for main courses, whilst the Starters appear to have been held. John pointed out that Chapattis are still under £1.00, few venues can claim that accolade. Akbar’s, Bradford based, can hardly charge more than can be tolerated in their own city.
Mohsin, our waiter for the day, mentioned Poppadoms.
Only if you’re giving, not selling.
John didn’t think that Mohsin understood my drift, five Poppadoms and Dips duly arrived. We would find out the answer later.
The Order was the same as nine months ago:
Hector – Meat Chops (£6.70), Roshan Lal (£12.90) – Peppers withheld.
John – Liver Tikka (£5.70), Karahi Gosht & Spinach (£13.40).
Dr. Stan – Seekh Kebab (£5.50), Karahi Gosht & Spinach.
Desi style.
I must try this – other Curry – sometime, but with sporadic visits, missing out on the Roshan Lal does not feel to be an option.
John initially ordered two Chapattis (£0.95) on the assumption that his Starter would be filling. He also knew some of Hector & Dr. Stan’s shared Coriander and Chilli Nan (£3.95) would come his way. In the end, a third Chapatti was ordered.
Drinks were limited to Sparkling Water (£2.50) and Orange Juice (£2.75). Abundant Tap Water was also made available.
The Creamy Dip, I did not sample until the last part of my Poppadom. This was surprisingly good, I should watch out for this in future.
John enquired as to the make up of the Green Dip, I informed him that the Recipe is on a well known and reliable Curry Website. A different waiter brought a bottle of Sauce. Primarily, this was to accompany the Starters. John was straight in, he was certainly impressed by its – fruitiness.
Meat Chops
Four Lamb Chops, possibly still the best value in this city. I didn’t ask for them to be cremated, I took my chances. Only one of the Chops had a big bone and was therefore recognisable. I know not what precise cut the remaining three were.
Succulent, an easy word to describe these Chops, – juicy – would be so much more accurate. These Chops were a joy, and one was suitably cremated. Cooked, through Tender, wonderful.
Liver Tikka
What a platter, John loves this. Chicken Liver is what he identified as sat before him. Thoroughly enjoyed, full of Vitamin A, but for Hector, hideous.
The Liver was so soft and succulent – John related – and mild.
Mild? That’s a new one. What about the Texture, that’s what I cannot stand, it’s not about the Flavour.
Seekh Kebab
Poor Dr. Stan, this looked sadly lacking in comparison to the above. Two tiny Kebap, but this is what he likes. At least this should not have ruined his appetite.
There was a suitable break between Starters and Mains. Having recognized us, the Assistant Manager came over to greet, hence the Poppadoms. We were told that Imran should be en route home from his vacation. At Akbar’s they know their regulars, the service is always friendly, attentive. I could name the place where Dr. Stan and I, et al, had breakfast on Thursday morning, stale bread, and a Host who was just being stupid. Hector does not aim to put firms out of business, though in Europe, I have offered to show Chefs how to make Curry. At Akbar’s the customers are always well looked after.
The Mains arrived, the Naan was last. Huge, soft, puffy, blisters, served whole, a delight. A pity that between three of us, we couldn’t finish it. John claims to have finished a share of the Family Nan (£5.95). His third Chapatti arrived hot and puffy, straight from Tawa to table. Maybe this is a good tactic.
Roshan Lal
This Curry never disappoints. If one knows the Methi-rich killer Bradford Curry taste, then this is the one to order. With the Meat cut so small, in the Bradford tradition, it means that one can have Bread, Meat and Masala, simultaneously. This is also a filling way to eat. In time, the Bread has to be abandoned, mustn’t leave any Curry.
The first mouthful gave the Bradford Blast, superb. The Chilli on the Naan no doubt upped the overall Spice Level, the Seasoning was sound. The Masala showed a hint of creaminess, presumably the late addition of Yoghurt. What a range of Flavours from the gorgeous, Herb-rich Masala, why am I not having this every week?
The Meat was super-soft, and also giving of Flavour. Eaten with the Naan, the first half of the meal was simply perfection. The second half makes one question the merits of a Starter and Naan, maybe a Chapatti would be more practical. But why deny oneself these pleasures?
Bradford Curry, so distinctive, and yes, Hector and Marg have dates in the diary for another visit in the near future.
Karahi Gosht & Spinach
I must try this Curry. With even more Herbs than the Roshan Lal, it must be a delight. Today’s version had visibly less Oil than the Roshan Lal, however, the base Masala looked the same. A classic Bradford – Dry – Curry.
I did here John emit a – Wow! – as he ate. Dr. Stan was almost exuberant:
Rich, spicy, very tasty … one or two tough bits of meat, mutton. Certainly very good.
John was almost in raptures:
Faultless consistency, and I don’t recall tasting better.
The table was cleared, I asked for – The Bill – when the rain stops.
It was chucking it down, many would be soaked in Glasgow this evening.
The Bill
£71.65 The Poppadoms were indeed Complimentary. He who asks, sometimes gets.
The Aftermath
Mohsin was thanked, and rewarded, for his fine service this evening.
On Saturday, Hector arrived at 
I placed the Order, today a Naan (£1.50) instead of the customary Chapatti (£1.00), was this a moment of intuition? On taking my favourite spot in the empty dining area, I was asked – Spicy?
A Modest Salad and Raita soon arrived, the jug of Tap Water soon after. The Water had no taste, yay, the Raita did. The Salad was a momentary distraction until the main event.
The – killer aroma – defined the moment. With sliced Green Chillies, Ginger Strips and Coriander atop the thickest of Masalas seen here in a while, all was set. The copious Meat was on-the-bone as all Lamb is served at 
The Naan and Masala combination was a step above my usual Chapatti accompaniment. What a Masala, and only a trace of Oil collecting at the base of the karahi. Given what follows below, this may be a crucial marking of the expected standard of Karahi Gosht served at
The quantity of Karahi was manageable, only three quarters of the Naan was consumed. The bone count = one, unusual.
Meet the new boss, Ali, I have seen him here previously. Ali recognised me both on Saturday and today, he has acknowledged seeing me and my dining companions, but only here? Ali must be associated with other venues.
Hector now has a dilemma. Is this still
Adnan recognised me as I approached the counter to order, no sign of Kaka today. I had already decided, well actually months ago, that my next Curry at 
Helping oneself to a drink from the fridge is expected, I took something that was clearly – gassy – but turned out to be a sweet Turkish Lemonade, not Sparkling Water. 
On seeing the huge pieces of Meat with pointy bones protruding, the heart sank – Chicken? Thankfully, these were not Chicken Thighs but simply huge pieces of Lamb on-the-bone. The bones I didn’t recognise, possibly from the cheaper cuts which more Pukka venues wouldn’t use? There was loads of Meat and not so many bones as it turned out, this was easily the – half kilo. 
Wow! – instant gratification. Nowhere else in 
Wow! – yes, this deserved a second exclamation. The Flavour was astonishing, whilst the Spice Level would never reach overwhelming, it did grow steadily as I ate. Sliced Green Chillies had been cooked in. The Seasoning, well this Curry could not have attained this level of satisfaction without this being well pitched. The blended Masala simply oozed pleasure, for once I accepted that more would have been even better. Soupy Curry – is not what the Hector seeks, however, today, to manage the Rice, more Masala required. Bread next time, unless there is someone to share a more complex Rice a la 
Spicy Desi Korma, a Curry which has nothing in common with that served in Mainstream Curry Houses, no Coconut here, not for beginners. This Lamm Korma was just sublime, and totally justified the horrible price of tomorrow’s flight home. 
Day #5 of this trip and Curry #3, anything to avoid Deutsche Essen. The Hector will admit to having had Wiener Schnitzel, but surely that’s Austrian? 
The Fisch Madras impressed on 
Fisch Madras (€13.90) comes with inclusive Rice and a Naan. The Euro norm is the choice of either, serving both may be regarded as a bonus, however, given what is served at Ganesha, I wonder which mortals can manage both?
A Complimentary Poppadom and three Dips were presented. The Poppadom was well toasted and contained Cumin Seeds which always ups the impact of the experience. Of the three Dips, the Oily one was seriously – Scharf, achtung!
The Rice portion was almost obscene, this was enough Basmati for three. Quality Rice, but quite simply a waste of food. I took what I thought I might manage, well if it was 15.00, it wasn’t.
The presentation could not be faulted. Abundant Curry sat atop the tea light stand. I decanted seven large pieces of Fish, each would be cut into three or more pieces. Fresh Mushrooms were once again present, a welcome bonus. An Interesting Vegetable always adds Diversity. The blended, Creamy Masala was as experienced previously. With a decent viscosity, the Masala was far from being – Soupy. There was enough Masala to match the quantity of Fish, perhaps, this was only element of the meal which was not to excess. 
The Fish was particularly soft, spongy even. On risking being wide of the mark, possibly Monkfish (tails). I will admit to preferring a more firm Fish. The Flavour from the Fish took a while to emerge, however, the Spice Level struck immediately. This Fish was giving back a serious – kick. 
The Manager, Naveen, came to make the customary check. 
A Hauptbahnhof at noon rendezvous for Curry-Heute, Lord Clive and Lady Maggie had coffee in hand, and bags of food. Strange. Curry at 12.30, even stranger, in fact the reality is worse. Five days ago the body clock was set at – GMT. Yesterday, Hector had to begin adjusting to – GMT+2. Hector was in effect, having Curry for Frühstuck. 
Indian Mango
Whilst we waited, Maggie observed that the cutlery clock has gone from the wall. Back in 
A Coriander Garnish, the pot was brimming with Meat in the Thickest of Masalas. That there was a visible Masala was the telltale sign that the almost – stir fry – era of Chettinad at 
The Lamb was well saturated in Spice, this was certainly not Mainstream Curry. 
I would end up leaving a couple of mouthfuls of Rice, the contents of my plate had swollen, some of Maggie’s Fish found its way in my direction. 
The same oblong plate 
Later, much later, I was walking along what is left of Schillerstrasse. As well as Cafe Schiller, the famous Sports’ Bar, 
Lord Clive and Lady Maggie (
Whilst waiting, I studied the menu, no inflation in 
The oblong plate was different, as were the contents. The quantity impressed, I have previously commented upon the paucity of the portion. I decanted five large pieces of Fish, as in seriously large. I was left with a Thick Masala, interesting.
In the years – Before Curry-Heute – the Fisch Chettinadu – was approaching – Soupy – as it is served across the planet. Having discussed this with Mr. Jolly, in time the classic, almost – stir-fry – version evolved. New Chef, was the immediate conclusion. However, as I ate, one of the two long standing Chefs passed by and smiled in recognition. Is this the new version or, did he not know who he was cooking for? Tomorrow’s Lamm Chettinad may reveal all. 
The blast of Flavour from the Fish headed off any sign of disappointment. Thick Fish, integrity maintained, white, perhaps if I look back through a well known and reliable Curry Blog, I’d be able to offer a name for the species? 
The Masala was a revelation. That there was one came as surprise. Was this possibly the Fish Curry (€13.00)? The Texture revealed the pedigree, one does not stumble across this. Having flaked the Fish, the relative ratios of – Fish-Masala-Rice – worked well. Again, if only the Dish had been hotter on arrival. 
The Bill
Monday lunch, it was too soon to return to 
On the bus across the Clyde, I watched Sky News on the trusty Oppo. Scotland’s new First Minister was being announced, what a time they took to do so, prolonging the moment. Without further ado… an oft quoted line, why have any – ado?
I arrived at 
Friend – talked me through the Dishes on display. Aloo Gosh (£7.50) with Rice (£2.50) was duly ordered. Again, I quote the Takeaway prices, though Rice is included with the Curry in that format. The wait was not long, a quick reheat. 
I was pleased that Pilao had been provided, with Coriander mixed through. The portion was huge, enough to share. Salad and Raita were again presented, one pays for these, not Complimentary, as is the usually the case in the Glasgow Curry Cafes. The Salad was chilled, fresh, and the Raita added even more pleasure. Tasty Raita, keep it coming. 
Simply adding Potato to Curry does not make Aloo Gosht. The authentic version, as featured here, has Shorva. It was at 
I decanted the Lamb, served – on-the-bone – to the plate of Pilau. Three pieces of Potato, the Meat count was into double figures, a substantial portion, more than that served at the western end of Allison Street. I kept half of the Shorva back for the end game, otherwise the Rice may have absorbed all the liquid too soon. 
The Meat varied from Tender to a bit chewy, a big Lamb Flavour burst onto the palate. There was Spice, there was Seasoning, there was Flavour. On addressing the Shorva-soaked Rice, – Mmmmm – lovely. Both the Meat and the Potatoes had absorbed the Flavours from the Shorva, hence they both had a lot to give back. One simply does not experience this in the – Curry – served in the Mainstream Restaurants. 
In December, after
Hector was here for the Fish Karahi (£7.95) which Marg enjoyed in December. Then Hector had but a Soupçon, the attraction on 
I advised Graeme that the Naan (£2.50) had not impressed last time, Rice could be the better option. So that he could taste his Curry without distraction, Graeme chose Plain Rice (£2.50). The alternative was Spicy pulao (£2.95), my choice. Ideally, a Vegetable Rice would have been chosen, however, the list of Accompaniments is limited. 
The Chapatti was served whole, made from Wholemeal Flour and did the job. The Rice portions were substantial, Graeme would manage most and chose to use his dinner plate. Hector looked at the Spicy Rice, let’s add the Curry on top. 
I knew what to expect and was not disappointed. Nowhere else in Scotland, i.e. reviewed in Curry-Heute, is serving Fish Karahi of this quality and at this price. 
The Fish was flaked, some pieces were still quite large. A Dry Fish Curry, why is this so difficult to source? There was enough Masala, just enough to consider this to be a Curry, however, it was Karahi, a different species and this was as fine an example as one can find. The Spice Level was not OTT, sliced Green Chillies had been stirred in. The Seasoning was noted as – fine – but after Saturday’s experience at 
Again, a Dry Curry, Keema does not need but a sense of Masala. There was a threat of Coriander, and no trace of peripheral Oil. No Soupçon for Hector whose palate had been taken in a different direction, however this appeared to be an excellent Keema. Marg:
If further proof that Rehmat’s serve authentic, and not – Soupy Curry – was required, then surely this photo says it all. The minimal Masala again appeared to be Tomato-based, suitably Thick, a joy to behold. The large pieces of Lamb protruding proved to be ample. I was keen to establish if the Okra was rubbery, get it wrong and this otherwise Interesting Vegetable can be destroyed. Graeme reported all was well – This is very good – was an early comment, then finally:
The Bill
Hector was here for – The Works – a half kilo of Lamb Karahi (£16.00) from the – Desi Asian Style – section of the menu. As these pages record, when done properly, this is the King of Curry. Although not listed on the menu, a Coriander Naan would accompany, plus a Mango Rubicon (£1.00). (The prices quoted are from the Takeaway Menu.) I note the – Desi – section of the menu is not on the electronic display boards. Unlike
Before settling down to watch the end of The Famous beating Motherwell on the trusty Oppo, I asked permission to take photos of the premises. 
Just after 14.20, the feast began to assemble on the table. Twenty odd minutes to transform pre-cooked Lamb into a Karahi. The Naan was wonderful. Large, with thick edges, sporadic holes towards thinner centre, plenty of burnt blisters, and served – whole! Why ruin a Naan by cutting it up? Behold the splendour.
A Modest Salad and Raita were provided, these would provide a minor distraction during the main event. Zahir eventually would bring more cutlery, I would have managed with the spoon provided for the Karahi. 
Fortunately, pictures can paint a thousand words which is better for both Hector and the reader. This was exactly what was hoped for, expected even. The sheer quantity was indulgence, defeat staring me in the face from the outset. It had to be, a portion (£9.00) would not have made the same impact. The customary Ginger Strips and fresh Coriander were complemented by sliced Bullet Chillies. The latter would boost the moderate Spice Level as and when required.
Seasoning! It was there, and at the level I refer to as – brave. It has to be thus else the true Flavours never appear. This Karahi was nothing short of spectacular. One cannot help but make comparisons, the warmth of Flavour that 
There had to be a photo of Zahir in his new place of work. I enquired about Rashid’s (
Hector’s early appearance this afternoon at 
Various Dishes were already on display which makes me wonder what time the door actually opened. However, the piles of Samosas, Chapli & Shami Kebabs, plus the tray of Fish Pakora suggested that this had to be left from the weekend. 
Served not as hot as I like it, the Fish itself was still fresh, the batter Spicy. Ten pieces, a veritable plateful. Marg would help out, as she did with the quartered Chapli. 
I took a nibble, this was light years ahead of 
Chicken Mince with Potato and Peas in a minimal Masala, perfection, unless one prefers Lamb Keema. The accompanying Chapatti seemed huge, Marg would manage but a sliver. Hector has abandoned Bread when having the now well established lunch at 
Marg had Mince, Potatoes and Peas, for Hector – Potatoes Peas and Carrots. I have celebrated this creation oft, particularly in the post-Lockdown era. The Carrots give the most taste via their inherent Sweetness. Add to this the 
The mouth was registering way more Spice than envisaged at the outset, synergy? This was a worthy creation, don’t be surprised if it appears again.
On Cathcart Road, I spotted