Epoxy Resin, two words which certainly have not appeared previously in Curry-Heute. Until today, I had only the vaguest notion as to what this was, strange floor coverings came to mind.
Unexpectedly, there was a Southside rendezvous this afternoon. This provided the opperchancity for another Desi Curry, so what if I had one at Yadgar yesterday. With Howard due to be part of The Company, I knew he would be up for a Curry adventure.
16.00, Curry, we take what we are given.
The Hector now had to arrange the Curry, the chosen venue: Biryani House (157 Allison St, Govanhill, Glasgow G42 8RY). Something had caught my eye yesterday as we drove along Allison Street, something subliminal perhaps.
With sleep patterns still disrupted, I texted Ahmed, this took place at 06.38.
Ahmed, today I will bring a friend. A special Lamb Cury for two please.
I will admit to a few hours more sleep before my phone was switched on again.
Ahmed phoned me just after noon.
Whilst he was more than happy to cook, he advised of ongoing renovations.
Years ago, five of us squeezed into a space no larger than a cupboard when the late Waris fed us across the street at Desi Cury Palace. In India, and Italia, in particular, Marg and Hector have had Curry in some – lesser establishments – making the Athena Desi Houses feel majestic. If there’s Desi Curry, bring it on.
The ritual exterior photo baffled. Biryani House was no more, the premises had clearly expanded into the premises next door: Epoxy Resin Decoration Designer.
Ahmed was at the door to greet. Lots more shelving random furniture, so be it. Ahmed led us through to the newly acquired unit. At the far end of the room, a makeshift table for two.
Howard and Hector were about to have the last meal under the banner Biryani House. The business, as of June 1st, will be an Epoxy Resin showroom. Ahmed, feels this new venture shall bear fruit. I suspect he was not doing anywhere near enough trade as a Curry House.
Ahmed went out to fetch a bottle of Cola, 26ºC today, liquid certainly required. We were sat at the end of a table with moulds of varying shapes and sizes.
The food started to arrive. I had assured Howard that we would be fed.
First a Salad, a work of art, that even Marg would consider to be mountainous. Not one but two plates of Mayonnaise, topped with Parprika.
A bountiful Salad with Coriander and Lemon standing out. Healthy, but no need to overdose on this.
In our phone-call, Naan had been arranged, however, an array of Bread was forthcoming. The two Roti would remain untouched, wholemeal flour, no need for these when two fine Naan were in the pile.
One Naan featured Sesame Seeds, a Roghni Naan, the other, a Plain Naan. We had plenty to work with here. No Rice, and this a Biryani House, the Hector learned that lesson last time here.
*
Then it was time for the star of the show: Karahi Gosht, served on-the-bone, of course.
Karahi Gosht
The big plastic bucket amused, a reet proper Balti. The Masala was approaching Shorva, but nowhere near as thin. Sucky Bones aplenty, the next half hour was going to be serious fun.
The Seasoning immediately stood out, Whole Cloves, just how much Flavour was this Curry going to reveal?
The Tenderest of Lamb, Meat fully giving of its own Flavour and that of the Masala. This was achieved with only a few hours notice, yet the Mainstream restaurants rarely get this close. The Sucky Bones, why are so many put off?
Visible in the Masala, flecks of Garlic, finely chopped Onions, whole Black Peppercorns, then Howard, sitting in the far corner, pulled out a Plum Stone. This he did not recognise, however, the Hector has encountered these before. This was Desi Curry.
A Medium Spice Level had been previously agreed, this Curry was taking no prisoners.
Having made a decent dent in the volume, instinctively, I stirred the base of the bucket. The Masala was transformed: it instantly became Thicker, more Creamy. Good as it was already, this Curry achieved an even more intense level of Flavour. There was a mutual sense of agreement, today, we had stumbled upon something special, and the likelihood was, it may never be repeated.
Howard can always be relied upon to offer a few words:
It often pays to know Hector Curry-Heute. In addition, trying to be a good person can often lead to positive outcomes. Today Hector was a bit cryptic but that can often unlock interesting experiences. Today was one of those days. The venue was an epoxy resin shop that had been a curry cafe. As if by magic the owner appeared and was incredibly welcoming. After a short while a beautiful salad was brought out. It was followed by ubiquitous bread and Lamb Karahi.
The first taste confirmed something special. The seasoning was at the top end which resulted in a deep and flavourful curry. The lamb was ultra soft. The odd plum stone appeared. I will work out one day what it adds in terms of flavour. The salad dressing tasted of lemon and coriander. Simple but super tasty. The owner Ahmed was super nice and made the whole experience different and special. A very happy experience.
Throughout our stay, Ahmed was on hand to check all was well. He also relayed more about his forthcoming venture. It is only fair that I add this at the foot of this review.
In no way could we finish all that lay before us. Hopefully, the untouched elements would not go to waste.
The Bill
You are my guest – and – I will cook for you any time – were mentioned oft. In Curry-Heute, hospitality is accepted where and when it is felt to be justified, or has been earned. There was no Bill, however, Howard and Hector slipped an appropriate payment under a platter.
The Aftermath
It was made clear that despite the other activities planned for these premises, the kitchen shall be retained, Ahmed still wants to cook. His employees may well have the best staff lunches in the city.
And so for Epoxy Resin, you now know what it is, and where to get it.
Don’t be bashful, ask about being being fed.
If you don’t ask…
23
Arriving at 
Monday lunch at 
Today’s Salad featured sliced Pickled Chillies which have a way of coming in Hector’s direction. The two Dips also had different recipients, the Raita to Marg, Chilli Dip to Hector.
Since April 30, and the delivery of sixty Chapli to 
Shkoor arrived, as he tends to do, when we are midway though our meal. My opperchancity, here, to formally thank him for making 
A moist-dry Curry, work that one out. The antithesis of 
Marg offered a few words:
As I went up to pay, so I noticed an even larger display of Desserts than before. With the number of Sweet Shops opening in this area, maybe time to take them on. Not that the Hector has any interest in Dessert.
Marg left the shop, Takeaway in hand, Dessert. Marg:
As with Schr
Our waiter directed us to the corner table, with restricted access, useless. I insisted we combine two tables mid-room, much better. We were the only customers, and that is how it would remain until the very end of our visit.
Following on from the wonderful Fish Chettinad had one week ago at
Drinks: Tap Water only for four of us, a Cola (£2.25) for Graeme. Serving ice with the tap water did not cross our waiter’s mind. Jugs would have been more efficient than individual glasses.
Three, as per menu, well-fired, juicy looking, a decent size. Two Dips accompanied, plus a modest Salad-Garnish.
This has to be the signature Lamb Curry at 
The first time featured at 
version as being Tomato-rich. If anything, the Tomato looked like a last minute addition, in Restaurant Curry, par for the course. Kath:
It is hard to believe that the usual Hector go-to Curry has not appeared in these pages until this evening. Chicken Karahi and Fish Karahi certainly, have, the latter being the reason why the Hector has yet to have the Lamb here.
Served Boneless, one day I shall establish if this Curry can be served on-the-bone. Or, is that not what the Punjabi Goshat may be already? Gordon:
Topped with token Ginger Strips, and a threat of Coriander, some pieces of Fish stood out in the mix. Separating Oil, in the style, to be stirred back in to the Masala when one instinctively feels the time is right.
Fishy! A Fishy – Fish Karahi, never to be taken for granted. Cumin Seeds, adding their own distinctive Flavour. With Lamb, one tends to alternate scooping Masala and then Meat with pieces of the Naan. With flaked Fish, both elements of the Karahi can be consumed simultaneously.
Five of us sat down to order our food. I was keen to have the Fish Karahi & a Roti to accompany the meal.
Milky Tea, not for the Hector, four Chai were duly ordered. 
The Bill
We don’t use it.
Hector’s Big Birthday Tour
We walked past an Indian Restaurant, where was Ammi’s? Doubling back, the address was rechecked. Right place, wrong restaurant, this was Mirch Masala. It was 12.45, we were here, we were hungry, it was either a blind Curry or American Fayre.
The menu had most of the usual Mainstream suspects. A straightforward layout, all Dishes available in Vegetables, Paneer, Tofu, Chicken, Lamb, Fish, Lamb Prawns. All Lamb (€20.99) charged at the same as Fish and Prawns, you don’t see that back in Blighty. 
Karahi had to be dismissed, 
Mirch Masala is broad at the entrance, the large bar is prominent. Always be aware of Curry Houses which appear to be promoting drinks as much as the Curry. 
The big question was answered: this Saag Gosht was Palak with Masala. At least it did not appear to be – creamy. For Chefs, this is the easier method of preparation: simply add the chosen Meat to a mass of pre-cooked Herbs. Our preferred style is always so much more superior, and packs a greater variety of Flavours. Two sets of comments:
The threat of a Coriander garnish was the only Herb seen in this Curry. A blended Masala, suitably viscous, but the big give away: one cannot cook Meat on-the-bone in a Masala then blend it. Before me lay the perfect example of why the Hector frequents the Curry Cafes in 
Eight pieces of Goat, mostly on-the-bone, a couple were huge, so perhaps a more favorable Meat to Masala ratio than mentioned above. Tender Meat, but giving nothing back in terms of Spice or depth of Flavour. How could it, the Meat and Masala were undoubtedly strangers until the point of serving.
I hadn’t got very far when Prof G asked me the crucial question.
Experiences such as today’s are all part of expanding the 
Seattle WA
Anila, Mein Host, had warned us on 
What is the difference between goat and lamb – asked one customer at the adjacent table. Anila brought me into the conversation. I could have drawn a picture, however:
Anyway, the Hector was here for the Fish, Tilapia, to be precise. On 
The Mexican waiter, 
Boneless Lamb served in a not too Soupy Masala. As with the 
I saw it on 
The three Dry Red Chillies were duly set aside. They help provide the distinctive Flavour, they need not be consumed. Coriander leaves and stems, the latter would add a distinctive grittiness to the Texture, both giving Flavour. And not the dreaded soapy-cabbage that keeps appearing in US Curry. The separating Oil, the Hector felt so much like at home.
Desi Curry: whole Black Peppercorns, Green Cardamom, four whole Cloves, the Meat versions of this creation did not feature these to this extent. This was Curry Heaven.
The glorious Parotta were used to scoop up the Minimal, gritty Masala. The Masala infused Rice added another dimension. Let’s celebrate the Parotta once again. So few venues across the planet serve this special version of Paratha. White, soft, stretchy, layered, buttery, a joy to dip in any Masala.
On the day of 
Today in 
In the minutes following, there was a steady stream of customers, such that the poor chap, manning the place alone, had to advise of a forty minute wait for food to be served. We timed 
Three patties sat atop a small bed of Rice, they were covered in a Modest Salad comprised of Onion and Coriander, with a small Dip on the side. Modest, small.
Dr. Stan offered no official comment, but enjoyed his lunch. 
The Bill
Hector’s Big Birthday Trip
Who is that? – I asked Prof G, the most rhetorical of questions.
Chili’s 
Today our table was mid-room. The waitress, now used to seeing us, brought the ice-cold tap water, not that
A Chettinad with a thick, viscous Masala, only in two 
Unlike last Friday
Normally, when Bread is to hand, the Hector starts with a dip, not today. The Meat was so inviting, the Tenderest Goat ever encountered. Quality Meat, and so much of it. The ratio of Meat to Masala was such that careful planning would be required, else a pile of leftover Rice might result.
Spice Level 4, a kick but in no way stressful. 
If the Masala in the Goat Chettinad was viscous, then this was even more-so. 
On Sunday, the Hector will have much more to say on this mysterious presentation. Mysterious? What is the connection between 
For the moment, we have Dr. Stan’s comment:
Day #3 of the 
Fortunately, The Good Doctor spotted 
I took a seat at a long table. Prof G had taken advantage of the $10.00 Lunch Special with Chicken Korma and Chana Masala as the principal components. Dr. Stan had a full Curry and drink, Lamb Saag ($14.56), of course. 
Plastic cutlery, yay, not wood. Eating with wood, yeuch. 
Gravy – was the first recognisable flavour. Low in Spice and Seasoning, there was just enough here to call it – Curry. The Coriander gave off its flavour. 
The Lamb was super-soft. With such a mild Masala, it had little chance of giving anything more back. As I ate on, so I accepted my lot. If one became a 
regular here, I’m sure extra Chillies, extra everything, could be commanded. Crucially, there was nothing here not to like.
The Rice appeared to be the largest component here, less Curry overall. Spot the Samosa, there was a bit of Chapatti as part of the deal also. Prof G’s verdict:
The worry is that one gets the creamy version that prevails across Continental Europe. Well, I wasn’t worried, Dr. Stan had to accept his fate. Actually, it didn’t look too bad. 
The middle four days of 
With no breakfast as part of our hotel deal, Dr. Stan was once again happy to accompany. Entering the pukka establishment at 12.00, only two diners were present, completing their meal in this decidedly spacious venue. 
Prominently displayed on a somewhat crude hand written poster was 
Dr. Stan has generally done well by having Buffet in US Curry Houses. Lunch Meal ($16.99) provided three choices from the six prepared Dishes on display: Paneer Masala, Goat Curry on-the-bone, Butter Chicken, 
Not as much Curry as one would secure in Manchester at say, 
Meanwhile, Dr. Stan tackled his two pieces of Vegetable Pakora before addressing his choices of: Goat Curry, Lamb Curry and Eggplant Curry. With a piece of Poppadom, a half Naan plus Rice to accompany, again, the ratio of Curry to Sundries seemed out of balance. Then there was the solitary Gulab Jamun to wash it all down. Additionally, the waitress drew Dr. Stan’s attention to the Dips that were included in his package deal.
There was little doubt that Dr. Stan was enjoying his meal. The Eggplant Curry was immediately remarked upon the best of the three. A taste of – closer to home – one might conclude. 
Whilst The Good Doctor was taking care of his Thali, the Hector had been up at the counter negotiating. The waitress spoke English, the mature lady less so. I established the two types of Korma that exist and asked if their Goat Korma was in the – Punjabi, Desi-style – or in the Mainstream – Creamy-Coconut.
Having surprised myself at the quantity of food eaten in the last two visits to
The portion of Basmati would probably have done. There was no mention that Rice was inclusive. Cumin Seeds in the Rice impressed. The Naan, served in quarters, was risen, slightly blistered, but not puffy. Too thick I concluded. 
There was but the slightest whiff of Coconut as the karahi was placed on the table. One could see a degree of Creaminess in the Masala, but this most certainly was not the feared version of Korma. 
The first dip of Naan into the retained Masala, – wtf?
Not since 
The palate had to adjust to the unwelcome combination of Spices and whatever. I ordered it, I’ll have to eat it, it’s my dinner.
Some Spices.
Day #4 of 
We arrived this Sunday lunchtime at 13.00. Unlike 
Today for Hector – Kerala Goat (Bone-in) ($22.99). As with all Curry at 
Today, I took better care with the management at the start. The Rice was spread across the 
I noted later that they are on sale from the fridge-freezer. Are those served in house from the same source? If so, how does one reheat them to this level of excellence, Hector’s feeble efforts at Bread making/reheating are described in 
I counted eight pieces of Goat as I carefully arranged the Meat on top of the Rice. Even allowing for the Bone content, enough eating here. With Goat, one does not appear to get Sucky Bones as one does with Lamb. Not that the Hector is currently missing Lamb.
After 
The same Masala, presentation, with a Spice Level a tad lower than the above Curry, and of course, boneless Lamb instead of Goat. Apart from that, a similar experience. Whilst the Hector decanted all of the Goat to leave enough Masala for his dipping frenzy, Dr. Stan left Lamb and Masala for phase #2 of his meal.
Although we said next to nothing whilst we ate, our pleasure was communicated. We have had numerous Curry experiences together, we both recognise top quality when set before us. 
There was the matter of payment. Given the ongoing mutual appreciation and promotion of