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 (Zweibrückenstraße 15, 80331, München, Deutschland) was once again the chosen venue, The Crawley Two’s turn for Fisch Chettinad (€14.00) whilst Hector would have the alternative – Lamm Chettinad (€15.00). Two things to note already, the Basmati would be inclusive, Fish costs less than Meat in Europe, so why not in the UK?
Rakes, the new – Host -, greeted, allocated our table, and took the Order. Maggie asked for her Curry to be less Spicy. I asked for all to be – Traditional – an attempt to have Chettinad in the style which Indian Mango have made famous over the last two decades. A 0.4l glass of Sparkling Water (€3.00) and a 0.5l bottle of Still Water (€3.50) completed the Order.
Whilst we waited, Maggie observed that the cutlery clock has gone from the wall. Back in Crawley, their equivalent no longer works. The new co-Manager acknowledged the loss. The clock has gone, part of the subtle rearrangement of the room since the departure of Mr. Jolly Kunjappu and more recently his sidekick – Herr Battra.
The pungent smell of cooking Fish wafted through the seating area from the open kitchen. The Fish Chettinad, still not on the menu, may have changed, the aroma maintains. Rakes brought plates then a large plate of Rice which he divvied up between us.
There would still be Rice left at the end.
Lamm Chettinad Spezialität (scharf)
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 Indian Mango has gone. Did Herr Battra take the Recipes away with him? This was clearly not the same Curry as has been enjoyed, indeed raved about previously, at Indian Mango. Hector can only review what was actually served: Curry-Heute!
The Meat count was into double figures, and each piece was – large. This meant that the Masala was decidedly Minimal, as Hector seeks his Curry. With everything carefully arranged on the plate, the sight was most appealing, in spite of the body wondering – wtf, why this early
The Curry was Spicy as already declared on the menu. The Seasoning was moderate, enough. Less smoky – was an immediate comparison with the previous version, however, this Curry was impressive in its own right. The Onions may have been caramelised, giving a slight Sweetness to the overall experience.
The Lamb was well saturated in Spice, this was certainly not Mainstream Curry. Indian Mango may serve that to those who order lesser Dishes, this Curry was much more demanding. Each bite of Meat gave off more Spice, more Flavour. A blast of (green) Cardamom took me surprise, not spotted.
Rakes came over to check on our enjoyment, I gave the thumbs up. This is how it is, a new era has dawned at Indian Mango.
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.
Fisch Chettinad
The same oblong plate as yesterday, but the quantity of Masala was visibly less, an attempt at recapturing the past? Once again, there was a lot of Fish on the plate. My review of yesterday’s Fish Chettinad did not mention the couple of bones I encountered, hardly an issue. Today there were markedly more.
Food sex – is how Maggie described her Fish Curry. When I finally addressed the Soupçon, – Wow! – what a blast of Flavour! And that was from the Fish alone. Any restaurant that serves a Fish Curry with this level of intensive – Fishiness – will still get my vote.
Maggie: The first mouthful was divine, enough to make me go – …… – there was a few bones in it. The Masala was tasty, the Fish was tender, the portion was more than big enough.
Clive: What she said, a very generous amount of Fish in there. I didn’t realise I had ordered Fish on-the-bone, five in one mouthful.
The Bill
€49.50 (£43.42) Still good value. I have added the Lunchtime Menu below for those who want something less demanding.
The Aftermath
Until next year – was the hopeful farewell to Rakes.
Later, much later, I was walking along what is left of Schillerstrasse. As well as Cafe Schiller, the famous Sports’ Bar, Lahori Hajweri has gone. Around the corner, I spotted Rasoi, whose Pakistan heritage was prominent. Maybe on future trips, Hector may stray from Indian Mango.
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
From the outset of Curry-Heute in 2010, I have never criticised those who go to their favourite Curry House and have the same thing every week. Why risk disappointment? They don’t – blog.
Not going to 
Today’s Karahi Lamb was off the scale. Curry-Heute does not generally do scores, but this was – eleven. Ayaz, Mein Host, and currently Head Chef, had the Seasoning right on the edge. As a consequence, the full Flavours in the Masala were released. There were continuing moments of ecstasy whilst I slowly devoured this Karahi. 
Food served so hot, care had to be taken at the start. Beautifully Tender Meat also – giving – of Flavour, So few venues, anywhere, achieve this. The solitary Chapatti (£1.00) was but a means of conveyance. This was all about the contents of the karahi, the abundant Tomato-based Masala. Today’s Karahi was more Oily, even Soupy in comparison to their standard. With only a threat of sliced Green Chillies, the Spice Level was not OTT. By deliberately letting the Coriander and Ginger Strips on top cook in the hot Oil, they added another dimension towards the end. Hector was beside himself today, pleasure in the extreme. 
It was the new chap who greeted me on my arrival at 14.20. The Order was relayed, only then did Ayaz appear from the side kitchen. Two tables were 
occupied. Two chaps at one, what had to be Nihari was possibly being shared along with Seekh Kebab. The chap beside me also had Seekh Kebab. The four of us ate in companionable silence, not a word spoken. Not a morsel left on any plate. 
A few weeks backs at House of Sher, I purchased 500g of Chapli Kebab mix, effectively Spiced Keema. It was a matter of when to make them, and Hector not living by Chapli alone. Vegetable Pakora felt like a worthy accompaniment. When I told Marg we were having – Starters – for dinner, she was expecting two courses. 
The added water was therefore at a minimum, such that there was a definite coherence to the uncooked Pakora blobs. Seven apiece, that should do. 
Free of domestic duties, Hector was able to fill in one of the few blanks in the coverage of 
What a pukka place, it’s amazing how mirrors can create the sense of vastness. The booths along the far wall allow flexibility in seating. Central tables separate these from the long bar. 
Having looked online at the time of discovery, I found reference to Glassy Central being – Scotland’s first Desi Pub. Bar & Grill – is also how they promote themselves. Do people really go to Indian Restaurants for drinks? In Europe this is commonplace, something new for Glasgow. Adjacent to my table were taps pouring – cocktails – the far end of the bar had various lager taps including one Bier from 
The price of main courses in this city centre restaurant is certainly a plus. Of course, I hadn’t seen the portion size, or the price of cocktails etc. £7.50 for the other Lamb Dishes makes a mockery of the Merchant City. £1.00 here for a Chapatti is honourable, realistic. I note their Karahi features the dreaded 
A couple, clearly known to Mein Host, were sat in the adjacent booth. It was only then I realised that there were mirrors at (sitting) head height. I was losing my bearings, more customers arrived but from where? I had no idea where the route to the stairs lay. Note to Hector, on leaving, do not walk into the kitchen. Sparkling Water.
Topped with Coriander and sliced Green Chillies, a – kick – was anticipated. On placing my spoon in the Masala, the peripheral Oil spilled on to the table, well that was that taken care of. The next dig hit rock bottom. Commensurate with the mass of mirrors, the actual Curry pot was the same size as the Rice. There was a stand beneath with place for a candle, no candle. 
I counted the Meat as I decanted, the magic eight, including three large bones shrouded in Lamb. Maybe as per – 
I ate on, quality Curry, excellent Meat, the Vegetables were a suitable distraction, who wants just Meat & Masala? I was aware of an Oily residue on the base of the plate, but one cannot make a Curry of this quality without sufficient Oil/Ghee.
Mein Host took my card over to the young lady who had recently arrived. This was Priya, daughter of Kinder who had served me. Priya recognised the Curry-Heute Calling Card! The father and daughter team had sold 
Last night, an advert for Fish Curry at 
We do Fish smaller than that – he informed me.
The bottle of chilled Tap Water was savoured, no taste of bleach here. It is possible that this may have been a seasonal feature in Glasgow’s water supply.
The plate was different, no karahi. The traditional Toppings were present, Coriander and Ginger Strips. What was Fish, what was Masala, I’ve been here before. Fish Karahi has been hit and miss at 
Today, there was peripheral Oil, seemingly not to excess. The Fish had been, mostly flaked, only three discrete pieces would be observed, the rest a mash of Fish and Masala. In style, this was close to that enjoyed at 
The remaining Karahi showed less moisture than had been the case at the start. Bread was therefore demonstrated as being appropriate. A Chapatti would have lacked girth, a Paratha too crispy (as typically served here); the Coriander Naan proved to be the ideal accompaniment. 
Only one Naan? – the waiter had asked at the point of ordering.