A Friday night in December and Hector is out for Curry. Stranger things have happened. Tonight, Wendy and Peter invited Marg and Hector to help them spend £50.00 worth of tokens at Turban Tandoori (Station Rd, Giffnock, Glasgow G46 6JF).
The booking was for 17.00 in order to fill the gap between matches in the World Cup.
On arriving at Turban Tandoori, Hector entered last. Jai, sporting his Movember appendage shook Hector’s hand. This was only our third meeting, however, the memory of the launch of his brother’s – Danny Singh’s Gandhi – lives long. Danny has given up his restaurant and is enjoying retirement, aren’t we all?
We were shown to a corner table, menus were issued and Complimentary Poppadoms, Dips, Lime Pickle and a big pot of Spiced Onions soon arrived. This is how it should be.
A large bottle of Sparking Water and two glasses of red wine were ordered. And for once I was not caring about the price of these, or the following two glasses. Who has wine with Curry?
In the car, I reminded my fellow diners what we had back in April 2019. Jai talked us through the Specials, unfortunately one was Chicken and the Lamb Curry was the Lamb Desi had last time. However, the mention of Lamb on-the-bone almost tempted the Hector. Jai informed us that they have done their best to keep prices down. Salmon was a £4.00 supplement previously, tonight it was £5.00. How can Fish be that much more expensive than Red Meat? Regardless, I was still considering a Fish Curry but in – The House Specialities – I couldn’t see a Curry which would have justified the added cost. Lamb it would be, Lamb Achari (£12.95). Peter’s choice was Lamb Kerela (£12.95). Marg was trying to warn Peter, I had to remind her that Kerala is a region of southern India, Karela is the Bitter Gourd. A South Indian Curry, it could be special.
The ladies chose Creamy Curry commensurate with their gender. Can I write that? It’s my Blog, I just have. Empirically, I hold this to be true, the records in this Blog do not mislead.
Lamb Pistachio Korma (£9.95) for Wendy, and Lamb Malaidar (£12.95) for Marg, it is written. I see Shakuti (£9.95) also features in the list of Kormas. Spicy Korma, a pity it’s Creamy at Turban Tandoori, it doesn’t have to be. I must have another Spicy Lamb (Desi) Korma at Karahi Palace before the year end.
Wendy and Peter followed our lead: share a Rice and a Bread. For Marg and Hector: Desi Rice (£4.25) as highlighted by Jai, plus a Garlic & Coriander Nan (£3.95) – without the Garlic – that amused Jai. For Wendy and Peter: Saffron Pilau Rice (£3.50) and a Plain Nan (£2.95), sorted.
No Starters? – asked Jai.
I would like to know what percentage of people can actually finish a Curry having had a Starter. Would a study on this qualify for an academic research grant?
The finely cut Spiced Onions were a treat. I was about to tear in to the Lime Pickle when I remembered, I was having Achari. No need to saturate the palate before the arrival of my Lamb Curry with Pickle. Poppadoms for Hector twice in a week, these ones I enjoyed. Thanks, Jai, the gesture is always appreciated.
Turban Tandoori was quite empty when we arrived, soon every table was occupied. A full restaurant, I haven’t seen too often of late. Friday night, this must be when the majority go out to dine. Midweek, 15.00, remains the Hector optimum, yet most places are not open all afternoon.
Enough to share, the Desi Rice clearly had Spices mixed through. However, it did not make the same impact in terms of Flavour as the comparable Masala Rice at Bombaywalla – Indian Street Food, that was truly special. Next time at Turban Tandoori, I’ll again have the Mushroom Zeera Rice (£4.25), that was – wow!
Tandoori Naan, one thinks that all venues should master the presentation of this fine Bread. Alas, not the case, but here were two excellent Naans: risen, puffy, and big burnt blisters. The Coriander Naan was of course the better of the two. A pity they were served in bits, maybe no more room on the table otherwise.
Curry for The Chaps
Lamb Kerela
Fresh Tomato, Coriander and Coconut topped this pot of Curry. The Thick Masala reportedly included a blend of both Roasted Coconut and Cashew Nuts. Peter made his enjoyment clear from the start, both in terms of the Masala and the quality of the Lamb. Having come to appreciate that the Roasted Coconut is also responsible for creating the Smokey Flavour I associate with South Indian Curry (along with dried Red Chillies), I was on 
tenterhooks. When Peter reported no – smokiness – I felt a bit of a let-down. Perhaps the good people of Giffnock are not ready for this onslaught of Flavour? Peter’s verdict was certainly generous:
The lamb was incredibly tender, melt in the mouth. A little bit of sweetness from the coconut, with a slight kick from the other spices, very enjoyable.
Not a – Sweet & Sour – a – Sweet & Kick.
Lamb Achari
The whole Green Chilli stared at the Hector, threateningly. Did Jai have this added especially, or is this how it comes? The Coriander would complement the Coriander on the Naan, one cannot have too many Herbs. When Peter had used the term – kick – he admitted that perhaps he was over emphasising the Spice Level in his Curry. Hector was well aware of what a whole Green Chilli is going to add to a Curry. Slice it I did, no issues with Spice Level in this Achari. The blended Masala was viscous, and far from excessive.
I waited for the blast of Pickle, there was certainly a sense that this had been included, but no – blast. At the point of ordering, Jai had pointed out the possible ferocity of this addition. I assured him I could manage. There was nothing for it, the retained Lime Pickle had to be stirred through, now we’re talking! This was Achari!
In the midst of all this, I noted that the Rice was not adding anything more to the Dish. Wiping the bowl with the Naan was a joy. When this ran out, there was another source of Masala, see below.
The majority of my ten pieces of Meat required chewing, only a few pieces were as Tender as Peter had described. The quality of the Lamb was apparent, tasty Meat. Yet as is usually the case in a Mainstream Curry House, the Meat was not giving of any more than the Flavour of the Lamb itself. Well, I suppose the Pickle had only recently been stirred in so expecting more in this department could be optimistic.
A Gender Neutral Curry
Daal
Another Complimentary Dish brought by Jai with the Mains, this made me wonder if he had just been reading the review of our last visit. Then, Wendy had ordered the Turban Special Daal, which turned out to be too Soupy, hardly – special. Tonight we had a much more robust Daal, we each had a share. This is where the Naan came into vogue once more, for Hector it became Curry & Rice, alternating with Daal & Naan. Diversity, excellent, the making of a meal. Once again, thanks to Jai.
Curry for The Chapattis
Lamb Malaidar
The equivalent of a German Saag/Palak, Hector has encountered this in Deutschland too often. A Creamy Curry with Spinach, the epitome of all that the Hector – tries to – avoid. And it looked – disgusting.
Marg loved it, this is her style of Curry, look what happens when she is let loose. Marg ate the lot, for Hector it was – eyes right.
Despite the colour, it was a very tasty dish, with a good portion of tender lamb. Very enjoyable.
So it goes. It’s about time Marg was exposed once more to a kilo of Karahi served on a flat karahi, and on-the-bone.
Lamb Pistachio Korma
Yellow, Creamy, Soupy, what’s not to like? Everything, as far as – Hector’s Book of Curry – goes. However, this is what happens when one goes out as a couple, it’s not called – The Silly Season – for nothing. If people didn’t order this, then it wouldn’t be on the menu, I suppose, and restaurants such as Turban Tandoori wouldn’t be wedged and win Awards. Who wins Awards? Not the Curry Houses I most frequent. I wonder why this is so? Answers on a SAE to …
Anyway, here’s Wendy’s verdict on her Nutty Curry, with Cinnamon:
I was hoping for a tasty lamb dish, not too hot, and it delivered in every department. I enjoyed the combination of the lamb, Daal and Saffron Rice.
I’ll be back when the girls give me another voucher.
We had been told they needed the table back by 18.30. At 18.30 there was still wine to be finished, we were not rushed.
The Bill
£97.70 Way better value than my other meal for four in Crieff earlier in the week.
The Aftermath
We made our way to the door, passing the throng. Our thanks were expressed once more to Jai and his team for looking after us. As Wendy said, we’ll be back, as and when.
2022 Menu extracts
Two nights in Crieff, four Curry outlets reported, a Curry opperchancity. Hector was misled. Many moons ago, Marg announced a family get-together at a posh establishment in this town. Hector booked us into a B&B on the high street instead, the difference in price would hopefully cover the Curry. Actually it was more to do with avoiding dogs & weans. 
Nepalese & Indian – claim The Gurkha’s, there was hope having studied the menu online. Gordon, father of James, plus Ryan and Hector arrived at the empty Gurkha’s around 18.30. Two more diners would eventually arrive. A Wednesday night, and no World Cup on TV, surely a night to get out? 
James, who had Butter Chicken when he made 
The description for Karahi was sufficient to command a wide berth. Most certainly not a Punjabi/Lahori Karahi. 
Lamb Methi (£13.95) became Hector’s first choice, depending on the nature of the Dish. Lamb Bhuna (£11.95), which also featured Methi, was the fallback. I asked Mein Host about the nature of the Lamb Methi was it – Masala with Methi, or a mass of Herbs and no Masala? His first response was – Fenugreek. Then he assured me it was my preferred – Masala with Methi. 
Meanwhile, across the road at Royal Tandoori, they were preparing a £119.00 Order for those on dog and wean watching duties, or them that just couldn’t be bothered coming out in the cold. Marg had been organising this when we left. I heard Chicken Tikka Masala more than once. Delivery (£1.00) via one of the many agencies had been mooted. What could possibly go wrong? 
Seven decent sized pieces of Chicken in a worrying – 
Given the light colour, I deduced these were made from Chicken Mince. Ryan seemed to take an age to get started. Again, on offer, Hector was not missing out. 
How peely wally are these? Hardly a burnt blister to be seen, no sign of rising, and served in six pieces. This is not how Hector seeks his Naan. 
A decidedly thick Masala in a Nepalese House? There’s hope for mankind. Appearance wise this was way better than I could have expected. Strands of Herb were strewn through the Masala, would the Hector have his Methi blast? 
The Seasoning was well below the Hector idyll, as a consequence, the Flavours took a while to emerge. The Spice Level was no more than – moderate. At least it wasn’t – Bland!
I have just referred to The Gurkha’s as – Mainstream. Already this is a positive in Curry-Heute. Let’s not get carried away, this Lamb Methi needed much more Methi for a start. No Methi blast, overall the Flavour was at a premium, Hector is used to a greater intensity. Having asked for – Spicy – it wasn’t. Still, competent Curry, that it wasn’t – Shorva, a bonus. If I was a resident of Crieff, I would indeed take advantage of the invitation on the Takeaway Menu to ask for my – dish of choice. Well, insist it was cooked towards the Hector palate. 
Lamb Tikka one assumes given the BBQ reference. Apart from that it is difficult to identify much difference from the above Curry. Maybe the Methi had the visible strands of Herb. 
When I saw this, I had to mind my language. Wtf has this got to do with a Rogan Josh? I have seen many a horrendous Curry, had a few unfortunately, look at those Onions! Since when did a Rogan Josh become a Dopiaza? Large pieces too, hardly cooked. Now I can imagine what Gurkha’s – Karahi – may have looked like. The likely use of 
We’re back in the land of proper, thick Masala, with perhaps some pieces of Onion protruding. Again, why so – 
The Bill
I went up to the counter and presented the Calling Card. I then congratulated Mein Host on not serving Soupy Curry. He confirmed that the Kormas have more sauce.
December, the Silly Season is upon us, time for sensible chaps to stay in on a Friday night. Marg, however, traditionally has places to go meaning that Takeaway tends to rear its head in this month more than any other. Takeaway, had enough of that through Lockdown, but hey-ho, there’s a new venue open in Clydebank close to Hector’s House, I have been waiting for the opperchancity. 
Arriving at 18.50, the front door was wedged open, inviting, but cold inside. 
When I saw the container being passed over in the shop, Soup was the observation. However I was pleased to find a decent, blended Masala, this was Curry. Time would tell if the ratio of Masala to Rice would culminate in the plate being cleared. A modest sprinkling of Coriander was accompanied by slices of the large Green Chillies. The latter were a welcomed sight. 
I counted eleven pieces of Meat as I arranged the Curry on top of the Rice. Large pieces, one could easily have halved each piece. Let’s face it, Takeaway portions tend to dwarf those served in many Curry Houses, the pukka ones in particular. 
Tangy – is why I chose this Curry. Had Achari been available I would have gone there, alas, this was a close as. Note to self: another visit to 
Curry in Clydebank, it cannot all come from the same pot, surely? Theoretically, it could all come from the same kitchen and be distributed accordingly. Too fantastic to consider. 
I was offered – Tray of Donner Meat (£3.50) – the leftovers. No problem. There was no mention of Bread, I asked for Pitta (£0.50). One was duly put in the Pizza oven. 
Arriving at 14.45 this Monday afternoon, there was a smile of recognition from the manager standing behind the counter. I took a window seat in the otherwise empty restaurant. The waiter brought the 
As expected, prices have increased since last time, around 10% for most items, however, the big hitting Karahi have increased by some 20%. Such is the way of things. 
When the food arrived, it was way better than anticipated. The Naan, served in two pieces, was as puffy as a Naan can be. With a Buttery sheen, light and fluffy, excellent. The waiter said he would bring another Naan if required. I assured him I would be lucky to manage half of this one. Some have Bread with Curry, Hector has Curry with Bread.
Behold the – foliage! Accompanying the abundant Ginger Strips and Coriander were copious slices of Green Chillies, the large ones, so not as fierce as their thinner counterparts. I was expecting Curry, this looked more – Karahi – than – Curry. The given description was – thick masala sauce. What sat before me was way more special. The thickness was there and the Texture had – Tomato-based – written all over it. Normally I would have eaten straight from the karahi, but I had to see the Masala. 
I took about a third of the contents of the karahi, the Cauliflower was present, but so was a lot of Meat, and not much sign of bones. I watched the Oil collect in the corner of the karahi which had been vacated. 
The colour of the Masala intrigued; no sign of – red – this was approaching grey-brown, almost the shade of Namkeen. As I dipped my first piece of Naan in the Masala, so there was a Peppery blast. Having expected Curry, I had definitely been given Karahi, and was now considering how close this was to Namkeen Karahi. 
So much pleasure here today, as ever, I reached the point where I had to take stock of how much Bread could be managed. A little over half of the Naan had been eaten, enough already. 
Having served the flat karahi to my fellow diners, the waiter asked the customary question.
November has been a good month for Curry, 
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. 
Malabar Parotta, 
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 
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. 
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