The Chicken Corner (404-406 Paisley Rd. West, Glasgow, G51 1BE) in Cessnock, on Glasgow’s Southside, is actually the re-branded Chilli Cottage. Someone may have told me this, however the penny didn’t drop.
Arriving at 13.00, the Hector was prepared for what was coming. There is no Lamb on the menu, so it was Chicken and/or Vegetables. What was known, this essentially Takeaway venue with three tables, would still have Desi Curry on offer. Once again I draw the reader’s attention to the price of Pizza, just how do the Pizza chains get away with charging what they do?
I asked the chap out front to talk me through the Dishes on display. 
All were available in – small – or – large – sizes. I had Mince & Tatties for dinner last night, so Chicken Mince and Potato (£5.00 / £7.00) wasn’t on. Spinach With Potato’s (sic) (£4.00 / £6.00) might have tempted, however, Hector cooked his own Saag Aloo a few days ago. Chana Curry (£4.00 / £6.00) was had last time on these premises, anyway, the Hector is not a huge fan of Chickpeas. There was nothing for it, take a deep breath:
Chicken Curry (£5.00 / £7.00), and Vegetable Rice (£4.00) please.
I made it clear I was sitting in despite the three sets of twin tables being occupied. I asked a chap who was waiting, for a Takeaway as it happened, if I could join him. Hygiene is something I rarely have to mention. There was congealed food in the gap between the pair of tables, most unappetising. Throughout my stay, the spillage of my fellow diners was never cleaned up. This is not good practice.
Reheats complete, I was called to the counter to collect my food.
Vegetable Rice
The menu clearly states – Mixed Vegetable Rice. Here was a massive plate of Rice with maybe half a tin of Chickpeas.
Way more Rice than I could ever eat, I would manage just over half.
*
Chicken Curry
Four small pieces of Chicken, served on-the-bone sat in a Shorva. There were no leg or thigh bones here, this Chicken may well have been off the arse end of the carcass. Having arranged the Chicken on top of the Rice, I smothered the solids with a sufficiency of Shorva. Half of the Shorva was retained for later.
The Shorva was immense. The Seasoning was well pitched, the Spice would build, the Flavours were classic Desi Curry. With the plastic fork, I was able to separate Meat from Bone with ease. Decent Chicken, and regular readers will not be surprised when I report nothing else. Chicken does not – Curry.
The abundant Chickpeas had the anticipated Dry Texture. If anything, these were guilty of absorbing some of the moisture from the Rice and the Shorva.
This was lunch, this was Curry, the Shorva was doing the heavy lifting. Once the minimal Meat had been consumed, the remaining Shorva was poured across the Vegetable Rice. The expected Mixed Vegetables would have been a game changer here, instead, the Chana was not –interesting – at all.
In time, I ate all I could. A simple meal, great value.
The two chaps who sat at the adjacent table captured what The Chicken Corner is about. They shared a single portion of Chana Curry, and with a Naan (£1.50) each, had a filling snack they were evidently enjoying. With the line of Schwarma/Grill Houses to the east of Cessnock Subway station, this venue is catering for different tastes and perhaps income brackets. What they do here, they are clearly doing well, but give the tables a wipe, please.
The Bill
£9.00 I should have gone – Large.
The Aftermath
On taking the remnants back to the counter, Mein Host acknowledged this:
Big portion!
Too much Rice!
… was the exchange.
2024 Menu extracts
My wife is the best cook in Glasgow – so a taxi driver told me one evening. The Hector is still waiting for an invitation to verify this. 
Despite the minimal seating and lack of facilities, original 
The fayre was a la Glasgow Curry Cafe, an array of starters and ready-cooked mains. Given what I have eaten in the last few days, the Chicken Curry was almost tempting, but what was that top right, behind the Vegetable concoction? There wasn’t much of it. A comparatively Dry Curry, hint of Yoghurt/Cream, the Meat unfathomable at distance, not a trace of Oil.
The business end of the menu offered Curry in two sizes of portion, this I like. Haleem, that was the other Mash, as established when a later customer ordered this obliterated Lamb which is very much a matter of taste. 
The round Tandoori Naan was served whole and was on the verge of forming blisters. Suitably, risen, this would prove to be light and fluffy, an excellent Naan. 
Jumping ahead here, the ensuing conversation confirmed the nomenclature. 
Hector cooks a Prawn Curry? After the recent 
With Marg up north, today was an opperchancity for experimenting. 
The Potatoes were then dry fried in the Onion-Spice mix before the Coconut Milk was stirred in. 
To accompany, Rice, note the inclusion of the leftover Veg Fried Rice from last week’s visit to
The humble Potato rarely fails to deliver. Maybe every Curry should have an – Aloo – component? Herb-rich, Earthy Flavours were unsurprisingly dominant. Seasoned to taste before serving, the late addition of coarse Black Pepper was the only source of Heat. This was surely a better outcome than originally planned.
The Prawns were the added bonus, maybe cooking them in the Onion-Ginger-Garlic at the start would have given them more Flavour. As a light meal, this worked well. 
The freezer said – Chicken tonight. Something different was required, there was a notion for 
The surface Masala was among the thinnest I have ever cooked. There was a more substantial Masala at the base of the pot, so not all Shorva. The quantity of Salt in the 
This was a tasty Curry, enjoyed by us both. It’s all about the sauce, the Chicken, as ever, proved to be incidental. Patia may well make another appearance in the coming months. Has anyone ever encountered Fish Patia? Fear not, the Hector will never order Patia in a Curry House. 
A Monday lunchtime in Glasgow, options for Desi Curry are frustratingly limited. A third visit to The Wee Dhaaba (17 Elder Street, Govan, Glasgow G51 3DY) was the choice. On 
Marg would join me, but not for Curry. I had promised the ladies at The Wee Dhaaba that I would bring Marg for coffee one day. Today was that day, however, once again, the opperchancity to have Masala Tea would not be resisted. 
A return to Lamb Karahi was envisaged, alas this was sold out. If this excellent Curry sells so quickly, why had making more not become a priority? Without a moment’s hesitation, Methi Aloo Gosht was ordered. Spice Level was discussed, I chose seven on a scale of 1 – 10. Today a Paratha (£2.50) to accompany, Tawa was described as giving a softer outcome than Tandoori. 
Marg had studied the cakes etc. on display: Desi Karak Chai (£3.00) and a Cookie (£1.50) became her modest order. 
The wait for the Curry was appropriate. 
As nobody has ever challenged the Curry-Heute classifications of Methi Gosht, I’ll stick with it. There are typically two ways of preparing this Herb-rich Curry. One either adds the Methi to a prepared Masala, which I favour, and as was the case here
Last time,
On Monday, I offered The Carnoustie Two, the option of a visit to 
Rahman was sweeping the floor in the empty downstairs eating area as we entered. Moiz was in his customary spot behind the counter. He told me that he would be on cooking duties this evening, Rahman would look after us. It is four months since I ate here, the current opening hours simply do not suit my days out in Glasgow. Today was different.
I read the Handi section of the menu to Clive with an emphasis on the kilo of Lamb Korma Handi (£32.00). He wasn’t taking the hint. However, Marg stepped up, announcing that even if Clive and I were to share the kilo, she would have a portion (£12.00). I suspect seeing the pleasure this Curry gave the Hector recently at 
Even Daal Gosht Handi (£12.00) did not tempt Clive, was it the suffix which was confusing/misleading him? Maggie too was unsure what to have. Maybe I should draw pictures? It was time to play the ace. I read the details for both Chicken Platter (£14.99) and Lamb Platter (£18.99), sold.
Maggie chose the inclusive Roti, Marg ordered one too (£1.50). Clive asked that his inclusive Naan be a Garlic Naan (£2.50). 
Chicken Platter
For Clive, two Lamb Chops and two pieces of Lamb Tikka. For Maggie, Two pieces of Chicken Tikka and a Chicken Seekh Kebab, halved. Somehow, Maggie found the Raita to be Spicier than the Chilli Sauce, very strange. Clive was well impressed by his meat offerings. That he compared them to 
Topped with Coriander leaves and stems, the Blended Masala, with the tell-tale sign of Yoghurt/Cream having been added, smothered two pieces of Chicken Thigh, served boneless. With the Hector soon to be distracted, none was coming my way. Maggie found her Curry to be – Spicy – but like Marg, there is a long established history of them stating this when starting a Curry. Likewise, having had a Starter, the Curry would not be finished. 
As Maggie ate, so a – Wow! – escaped from her lips. I doubt she realised this at the time, but it was duly noted. Maggie:
The same presentation, same Masala, however, the light may have caught a suggestion of a Tomato-rich Masala. Clive never got beyond – OK – in describing his Curry, meanwhile the Naan was something else.
A Naan with real garlic, that was good.
A Vegetable Biryani in effect, it’s a pity that this remains only available in such a large portion. One needs to have a sharing partner. What’s this sharing nonsense? 
The full kilo of a Lamb Desi Korma, Hector heaven. Moiz had his moment as he brought it upstairs. 
The appearance, of the Curry, and maybe the Chef, was magnificent. Ginger Strips, Coriander and sliced Bullet Chillies sat atop the mysterious Masala. Yes, this has Yoghurt, more than a Karahi, and is easily distinguishable from the latter Flavour-wise. One waits for the Citrus blast, it hopefully comes. 
The – big kick – had me waiting for Marg to repeat Maggie’s reaction, not today. Marg had accepted that this was how it had to be. She could choose to avoid the added Chillies. 
The Seasoning was right up there, yet this Desi Korma was far from being – Salty. Consequently, and directly so, the Flavours were immense. A Clove appeared from somewhere, the Sucky Bone, and finally the Citrus. The quality of Meat was an improvement over that experienced earlier this year. Every piece of Lamb was suitably Tender. 
This would normally mark the end of the meal, not tonight. The Masala Chai arrived, then the Desserts which are included with the Platters. There can be little, if any, profit in this deal. 
Two generous platefuls of Ice Cream and Gajar Halwa were presented. Like Hector, Clive was not bothered about Dessert and so Marg had his. 
We waited patiently for our kilo of lamb korma handi. When it arrived I took some vegetable fried rice which was full of a variety of veg. 
Further regards, best wishes and appreciation were extolled. 
The Carnoustie Two – Dr. Alasdair and Mags, were having a day of dining in Glasgow. Marg and Hector were only involved with dinner, lunch was elsewhere. This meant the timing and volume of Curry-Heute was crucial. Three possible venues were proposed, 
A rainy Saturday, cold and wet, welcome back to Glasgow, Hector.
Having tried a variety of Dishes from the 
Cumin Rice (£4.50) remained the accompaniment of choice. This appeared to cause Chef difficulty, he hadn’t understood. Jeera Rice – I added. That worked. A bottle of Sparkling Water (£2.50) completed the Order. I note the 330ml bottles are cheaper than they were two years ago. It’s a pity Chef brought me Still Water, so no saving then. I only noticed the lack of bubbles on pouring. Why make a fuss, Pratap had treated me 
A complimentary Poppadom and two Dips were brought. The Mango sauce worked, the Mint Raita, not for me. I suspect the Poppadom was also to give Chef more time. There might only have been four of us, but he was having to do everything himself. 
For the first time at 
The description given for the Blended Masala mentions – rice tomato onion. Rice in a Masala, unusual. Given the presence of the Chapatti, I started with a scoop of Masala. 
There was a decent Spicy – kick – but where was the Flavour? There wasn’t much happening here Flavour-wise, the Seasoning was noted as – low. Today, on a certain social medium, I saw someone looking for a Salt-free Curry recipe. Reduce the Salt, reduce the Flavour. Hot food – was noted, this makes such a difference. Other than a Bay Leaf, there were no Whole Spices, though an hour after eating, the customary Cumin Seed would make itself known. 
Suddenly, there was an intense blast of Flavour which had simply not registered previously. Had the taste-buds just been woken up. ? No, the Cumin in the Rice was doing its job, as were the Ginger Strips. Goat Meat, Rice, Masala, the synergy was apparent. Had the Chapatti interfered? 
Perhaps, something from the – Specials – board will suit?
Arriving at 14.05, on the last full day of this trip, the exterior photo unashamedly records what will be the last day of temperatures above 20
We sat at the same table as on our previous visit. This time, the TV entertained Marg with scenes the Geographer deduced were from north Pakistan towards Afghanistan. Not the Khyber Pass? 
The food was brought on a large tray and assembled on the table. The Naan, what a Naan! Light in colour, yet there were sufficient burnt blisters, this proved to be the very definition of quality Naan. Piping hot, light and fluffy, a sheer delight, and it was served – whole! 
We both expected something thicker, resembling a – Daal. Featuring Red Lentils, this was thinner than even a British Lentil Soup, a Shorva by definition. For once, for Hector there was no Soupçon. Sorry. Marg’s words:
A small bowl of taste. Very red in colour and thinner than expected. Red Daal was thinly spread throughout the soup with blasts of coriander as well. A different flavour for me, and I enjoyed having pieces of hot, fluffy Naan bread to go with it.
Presented in a karahi, from which I chose to eat it, this Aloo Keema was quite a portion. Separating Oil had collected on the rim, 
No Peas – I remarked to Marg who then admitted that maybe she didn’t have Peas 
The Earthy blast of Flavour was anticipated, the Spice Level was well above – medium – but was never going to make a Hector, sweat. Well Seasoned, but maybe this batch of Keema was below that had on Saturday. Maybe not. No – Wow! – for Hector today, more Methi could have taken me there. Also, the Potato had not had time to take in the full Flavour of the threat of Masala. Too fresh a batch, was the conclusion. 
Keema, Mince as we, the British, call it, ground meat elsewhere. This Keema was super-fine, very well ground, beyond anything served by a UK butcher or restaurant. Mince so fine, no teeth were required, no chewing, a strange experience. The Potato aside, one could have eaten this Curry through a straw. 
Always on the lookout for new 
We took the U6 to Seestrasse, Kahn Baba is a block east. Arriving at 14.00, Saeed, Mein Host, directed us to the rear right of the restaurant, the tables on the window side being occupied. The menu was brought by a young chap. On studying the lengthy booklet, it was clear that all the Mainstream Dishes were here. Cocktails too, a feature of Mainstream 
In the bottom corner of one page was – Karahi Special. Two portion sizes were on offer commensurate with serious Curry Houses which serve Karahi by weight. Saeed came to take the Order.
Butter Naan (€2.00), Chicken Salat (€6.50) for Marg and a litre bottle of Sparkling Water (€4.90) were added.
I will admit to be surprised at what was presented. Nine large pieces of skewered Chicken Tikka sat atop what, after the Greek leg of this trip, could only be described as a Modest Salad. The red coating only highlights how little of the white meat was actually – Spiced, ergo the repeated observation: there ain’t such a thing as a Chicken Curry. Marg enjoyed her Salad:
A reasonable plate of lettuce, onion, tomatoes and cucumber with about eight pieces of Chicken Tikka. The spices outside of the chicken gave a good blast of flavour to every mouthful. I enjoyed the salad as I have not had too many vegetables in Berlin so far.
Look at the Naan! The Butter Naan must be amongst the smallest ever encountered. The plus, I would manage all of it, a sensible size therefore. The risen, puffy edges were in marked contrast to the centre. Here, the Naan had been elaborately perforated, the method I would love to see, to prevent it rising. Sesame Seeds had been spread across the centre, a Rogni Naan. 
The presentation in the flat karahi impressed. The wedge of Lemon, Ginger Strips and threat of Coriander confirmed that they knew what this was meant to be. The Meat count, on-the-bone as this Karahi must surely be served, reached around a dozen, large pieces. There was a Sucky Bone, yay!
Then there was the Masala which featured no Whole Spices and was comparatively too abundant. I could see pieces of Tomato that were heading towards pulp. If one accepts that a Punjabi Karahi Masala is Tomato based, then why did this one look so – Creamy? The Texture here was simply – wrong. Yes, a spoonful of Yoghurt is a customary ingredient, was too much added? Else, and I wasn’t in the kitchen, it appears to me that Chef pulped some Tomatoes, and why were the skins not removed, then spooned in the House Base Masala. The result? A blend of authentic Karahi Masala and the Mainstream. 
Yadgar 
I asked Saeed how long Khan Baba had been in business.
