Having closed in 2020, The Wee Curry Shop (7 Buccleuch Street, Glasgow G3 6SJ) opened again towards the end of last year. As Hector understands it, the people who ran it, as part of the Mother India chain, have their own Curry Cottage around the corner on Cambridge Street. Competition.
Due to a lesser sporting event, Curry-Heute was early today. Dr. Stan, yes he who avoided all Curry in Manchester last week, arranged to meet Hector at Bombaywalla at 13.00. Surprisingly, Bombaywalla was closed, though later, Mags did find a note online stating this is temporary, until February 12. I led Dr. Stan towards Curry Cottage, but then 
sprinted ahead, sort of, to see if The Wee Curry Shop was open. It was. Clearly, opening times have changed since the relaunch, Hector’s preferred mid-afternoon Curry is now an option. Visit #3 to Curry Cottage will have to wait, it was time for Visit #3 to The Wee Curry Shop, some ten years after the last one.
Entering at 13.10, four tables were occupied already. A 13.00 opening time, impressive. The waiter showed us to a small table far left, adjacent to a corner table for four. All diners were crammed on to the tables for two, leaving space towards the centre of the room, and the windows. Today, Hector was not window dressing. For the record, the tables for two at the always excellent Mother India’s Cafe are appreciably larger.
Evidently, we were sat in what was formerly the legal premises next door, The Wee Curry Shop has doubled in size. When we departed, eighty seven minutes later, the same tables remained occupied, the chap clearing and wiping as more diners arrived. Why did he keep people standing when so many tables were free? Why so crammed?
The menu was brought, the Lunch Menu: £8.00 or £10.00 for one or two courses, respectively. Having dismissed the Vegetarian and Chicken options, this left – Simple Lamb Curry – and – Lamb Mince and New Potato, hardly riveting. I asked for the Main Menu (below), it was pretty much the same with the added option – Garlic Lamb and Mushrooms (£12.50). OK, one presumes larger portions, but with Rice, why pay more when a Starter was in the offing?
Vegetable Pakora, Simple Lamb Curry, Rice, was the obvious choice from the Lunch Menu. I suggested we share an Aloo Gobi with Peas (£8.50) from the Main Menu. Dr. Stan was on board with this, he added a Fresh Orange (£2.80).
No Drinks Menu was actually provided, so no Sparkling Water for Hector, tap would suffice. Other diners were tucking into Lager, one couple ordered what could have been Champagne. Why peak so early?
There was a slight taste of bleach from the tap water, but nothing like as strong as south of the river. Is nobody else noticing this? In West Dunbartonshire, our water is tasteless, and I drink loads of it, albeit with added bubbles.
Service is not something that Curry-Heute generally concentrates on, this Blog is about the food. However, today, everything seemed to take an eternity. Were they a man short? The waiter was rarely visible, hence people having to wait for tables to be cleared. There were two staff in the open kitchen, the Menu is limited, options few, so what was taking them so long to turn out the fayre?
Vegetable Pakora
I recall in the years before Curry-Heute, BC-H, yes there was such a time, being served an insulting potion of Pakora at The Wee Curry Shop (Ashton Lane). To receive six decent sized pieces today was therefore a relief. The Chilli Sauce seemed better than the usual. If the Pakora had been double fried, then this was not apparent, well cooked not overcooked. Dr. Stan remarked on the crispiness of the Vegetables, more than once. That the food was hot, and the Pakora Spicy, had the Hector won.
I haven’t had Pakora for a while – Dr. Stan informed me – I enjoyed that.
Six pieces, tasty and much appreciated.
From my corner, I could see much of the goings on. The smokers were out as often as they were in. Champagne at lunchtime, OK for some. The adjacent father and daughter were minutes ahead of us, two other tables ahead of them. Why so long? At 14.00 we still didn’t have our mains. Hector is prepared to wait, is used to doing so, for Karahi Gosht but Simple Lamb Curry? Surely, this is just out of The Big Pot. Of course this is a Mother India outlet, so where is the food actually cooked?
Our Curry and Rice arrived eventually, The waiter had an air of completion as he presented the Rice. I reminded him about the Aloo Gobi.
Simple Lamb Curry
We’re at a Mother India, the company that transformed Curry in Glasgow, educating the masses …including those of us who had yet to try the Curry Cafes across the river. Why – Simple?
Five decent sized pieces of Lamb sat in a Soupy Masala, not Shorva by the strict definition (cf. Sheerin Palace). That it was served in a soup plate was therefore appropriate. The Basmati was a sensible, manageable portion. Was one meant to ask for a dinner plate? There was no more room on the table. Tipping Rice on top of Curry just feels – wrong. It looks stupid. My neighbour had a Roti, I bet he regretted that.
Aloo Gobi with Peas
This looked the part, suitably Dry, with a Thick Masala, such as there was. Dunking this in the Soupy Masala would have been sacrilege. I arranged the Potatoes, Cauliflower and Peas around the edge of the soup plate. I can’t say I was aware of the Peas thereafter. I still had a significant amount of Rice to add.
More space, a dinner plate, why so crammed? Time to eat.
Simple Lamb Curry – there was no big blast of – anything. Had this been The Village, their unique telltale Flavours would have hit the palate, even in their Lunchtime Menu. Not here. In time I would unearth a Green Cardamom and one whole Peppercorn, but these could have been in the Aloo Gobi. The Lamb was delightfully Soft, but was not giving back any more Flavour other than of the Meat itself. Again, surely, this had been sat in The Big Pot and should have had time to absorb?
For a Mother India Curry, one has to question why this was on the menu.
The Aloo Gobi saved the day. Hector always tries to have Diversity, not just Meat and Masala. The Potatoes and Cauliflower did just that. The Texture of both was spot on, the Potatoes had visibly absorbed the Masala in which they had been sat.
There was a powerful Earthy Flavour from the Minimal Masala, even the Coriander Leaves hit the palate. The Potatoes did exactly what the Meat did not. We Had Seasoning, still moderate Spice, but this was simply streets ahead of the Lamb Curry.
Then there was the spare Rice, I dumped it on top.With the Meat almost gone, I was left with Masala soaked Rice, I put on my Biryani hat. A more potent Masala would have enhanced the experience, still, this wasn’t too shabby. Dr. Stan’s verdict:
A Simple Curry, quite liked the spice, a pleasant heat to it. It lived up to its name, good enough for all that.
Given the pedigree of the chain, Hector expected so much more. There used to be – Specials – to complement the menu, why such a limited range?
The Bill
£31.30 We had been well fed, eventually.
The Aftermath
A Calling Card had to be issued. Who knows where it well end up? The waiter did confirm that this was still – Mother India. I did go out of my way to praise Mother India’s Cafe, but as far as the mother shop is concerned, maybe it’s time to give them another chance, it has been thirteen years.
On Sauchiehall Street, there were balloons outside Taste of Chennai, the rebranded Kama Sutra. I feel a Fish Chettinad coming on. Dr. Stan said I missed another Curry House nearby, has Southern Spice gone? Hector Holmes is on the case. It’s good to see so many Curry Houses in the vicinity of Sauchiehall Street, who wants to pay Merchant City prices? Still, as those who follow these pages already know: the most authentic Curry is served south of the River Clyde.
The Wee Curry Shop Menu 2023
When heading back to Scotland from Manchester, Hector tries to find a train, at the right price, which gives the option for Curry at lunchtime, today, something different. 
The Bill
Golden Tandoori
I weighed the two portions of Karahi Lamb, a kilo, impressive. One went in the freezer. 
Wonderful! The Seasoning registered first on the palate, strangely the Cloves were last to do so. The Lamb was up to its usual outstanding level of quality, the careful reheating had paid off. All the usual 
The first 
Day #4 in Manchester, if anyone thinks these trips are not demanding, then read the previous posts. After an explicable 38 hours without Curry, Hector arrived at a quiet 
It would have been easy to simply once again have the consistently wonderful Karahi Lamb. From the depths of the imagination came:
It was back in 2016 when I had 
The three pots were brought to the table, Hector would have his – foliage – sliced Green Chillies, Diced Ginger and abundant Coriander. 
The Fish was impressively – Thick – Cod is what I believed at the time, Scottish Haddock ain’t like this. The Fish retained its integrity but broke up into flakes easily with the fork. This was a Texture I really liked. 
More Masala was required, significantly more. The light coloured Masalas from the Mixed Veg or Chicken would not guarantee the impact I sought. There was only one thing for it, Hector approached the counter once more:
The Masala gave a boost of heat to the contents of the plate. The Spice Level was also increased, and this was after I had been tackling the Green Chillies. This was a definite – Wow! – moment, the best of both worlds. 
As happens here occasionally, I was beaten by the quantity of Rice. 
A young chap brought the well worn menu, no price increases here for a while. I was pleased to see the Fresh Lamb Karahi (in Lahori Style) per kilo – £25.00. 
Meanwhile back in Scotland, Darvel has been put on the map, lots of coverage of the events there last night. For those who know, it brought a big smile to many in the West of Scotland. Then there was the great water shortage in Glasgow after a water main burst. Well, a water shortage apart from the flooded streets near Auchenhowie. A good day to be in Manchester. Flooding at Auchenhowie, drought in Ibrox, conspiracy!
Authentic Karahi, the Masala reveals all. Tomato based with some Yoghurt stirred in. The Masala looked – grey. Mags mentioned – Namkeen – almost immediately, it wasn’t, but was maybe not far off in terms of Flavour, Peppery, man!
Ladies first, three good portions were taken with enough left to top up, as and when. My Karahi companions appeared to avoid the Bones, novices. The Meat was beautiful, no Sucky Bones, so my lack of butcher knowledge means I cannot identify from where the Meat came. 
The Seasoning was spot on, the Spice Level was perfectly pitched. I had assured everyone that they would not serve something that we could not all manage. The sliced, large Green Chillies, added extra bite, the Ginger Strips, another dimension to the overall Flavour. Our karahi had only smears of Oil/Ghee, though I did note that our neighbours had a slick in the centre of theirs. 
Anyone fancy a Curry? – was Hector’s hourly mantra throughout the afternoon. Despite the feast earlier this afternoon at 
The dark brown Masala looked vicious. With sliced Green Chillies on top, and an extra pot of Chillies provided, there was going to be nothing bland about this Curry. The slice of Lemon was squeezed, a bit of Citrus always enhances a Curry.
Being the Hector, there was a moment of reality. I asked why we couldn’t have proper plates and cutlery:
The Bill
Traditionally, this is the week of the Manchester Real Ale Festival. For reasons Covid, it has not been held for the last two years, and the organisers weren’t ready for this year. Undeterred – The Company – have descended on this fine city, ten of us so far, potentially six more to come. There will be a lot of Curry this week, and maybe a Bier or ten also. 
First stop on arriving in Manchester is always 
Of course, that’s not the end of the process. The – foliage – has to be added, the Ginger adds crunch, the sliced Green Chillies up the – kick – whilst the forest of Coriander simply adds to the overall pleasure. 
The glory of the blended Masala, the outstanding quality of the Lamb, have been described oft. Every mouthful is such pleasure. One simply feels good eating this. I still wonder why not everyone is having this. 
I worked my way through steadily, no Sucky Bones today. I arranged the debris on the edge of the plate. Not all of the Lamb was on-the-bone, loadsa Meat. It’s Monday, Day #1, the appetite is intact. As the week progresses and eating becomes earlier, so I may struggle. Today was just a quiet celebration. 
Rizwan appeared, he had been downstairs. What happens down there? He apologised for not having served me. I reminded him that it’s only 
The Bill
Howard arranged the Über from Society back to Ancoats, three of us found ourselves in 
The Bill
Curryspondent Neil made Hector aware of the opening of Hujra Restaurant (337 Paisley Rd W, Glasgow G51 1LU) towards the end of last year. Curry Houses at this locale have not done so well in the era of Curry-Huete. The adjacent Schawarma Grill, which occupies the former site of the The Clachan Bar, must dominate this stretch opposite Cessnock Subway Station, however they do not serve Curry. The signage at Hujra contains the magic words – Charsi Karahi. 
Having studied the modest menu some time back, I was concerned that Karahi would only be available by the kilo, today I would have taken that if necessary, or pay the premium for the half kilo. 
Qudrat was keen to let me know this would be Afghani Karahi, I hopefully expressed my appreciation of this (when done properly). 
Green Tea, anyone? The menu shows a list of – welcome – items, the Salad included. The laminated menu confirmed Charsi Karahi available by the kilo: Chicken (£18.00) and Lamb (26.00). This is great value for Lamb presently. I also note that some venues are, somewhat cheekily, not differentiating in price between Chicken and Lamb. At this point the price of the half kilo was unknown. 
The Salad arrived and remained untouched until the arrival of the main course. An elderly chap took the window table, He had a Naan plus the Aloo Saag/Palak. Is the Hector being haunted by Spinach? I didn’t spot what his bonus component was. 
Lamb Chops stood proudly, protruding from the mass. Four or five Lamb Chops was a quick estimate. Then I spotted a Sucky Bone and some ribs. All cuts were here. A half kilo with bones, manageable, a half kilo without, madness. 
The Masala was thin, runny, compared to the Lahori/Punjabi equivalent. What sat before me bore little resemblance to the photo on the menu (right). There was no doubting that the Masala was pulped Tomatoes, and no sign of skins. A quick comparison with the equivalent at 
Unsurprisingly, Tomato was the first Flavour to register. The Seasoning impressed, the Spice Level built up slowly from – moderate, especially when the sliced Green Chillies were encountered. Hot food, I tentatively tackled a Chop … these had not been grilled, so cooked in the proper manner, in advance, then added to the Masala; the only way to produce this in the time permitted. The Meat varied in Texture from soft, through tender, a couple of bits were recorded as – tough. As the bones testified, all cuts here. I revised the Lamb Chop estimate down to two/three.
The answer was in the affirmative, however, Qudrat reckoned that he would be left with it in the fridge for some three days. Fresh food is the plan. 
The Aftermath
Harrogate? Marg and Hector appear to be repeating January 2022 in reverse. This is the final stop, fourth night only, feels like a week already. Bettys Tearoom was visited once again, the most expensive Tea in the North, possibly. There Marg had lunch, Hector was saving the appetite for real food. 
We arrived at Jinnah, a converted kirk, at 18.30. 
closed today. 
Arrive together they did, and a bit too quickly for my liking. Having watched and waited for authentic Afghan Karahi being prepared in Glasgow at both 
With the Prawns well into double figures, and a suitably viscous Masala, this was a classic Puri. Well, the actual Puri was sufficiently large to make a meal in its own right. Who would have this as a Starter followed by a Main Course? 
That the contents only half filled the pot was the first negative observation. The garnish included the 
Tomato was the standout Flavour at the start, a low level of Seasoning disappointed. The Spice Level was quoted as – medium – it certainly was. The Lamb was suitably Tender and the ratio of Meat to Masala was equitable. The traditional Bread accompaniment was the correct choice. 
Determined to examine the Masala further, with a bit of balancing, I managed to secure a photo on the new Oppo. The Masala was Thicker than I had previously realised, redder too, Tomato-based? As I looked across the table to the Prawn Puri, I could not see much difference between the two Red Masalas. Hopefully there was. 
When Neil introduced me to Rogan Josh around 1980, it became the go-to Curry for many years. I therefore enjoyed tonight’s Curry for how it actually tasted, not for what it was meant to be. 
The first/only Bradford Curry of the day was at 23.00? Back in the day, this could well have been the third. The distraction was Sunday lunch at Old Gate in Hebden Bridge, there the roast beef dinner is to be recommended. A worthy plateful, featuring Yorkshire pudding, of course, lashings of gravy, plus mash, roast potatoes, mashed turnip, sage&onion, green beans, cauliflower, broccoli and mange tout. Hector will admit to having none of the latter, Marg ate it all. 
straight to 
Hector required a Curry which ticked all the boxes. This could well be my last opperchancity on this trip to have the full bhuna. A well known and reliable Curry Blog led me back to Lamb Nawabi Khan (£12.95), tried and tested. 
I did briefly consider the Desi Lamb (on-the-bone) option, but a half kilo at £17.95 could prove to be too much Curry. I do congratulate 
To complete the Order, a Garlic Coriander Naan (£3.50), Tap Water was also promised. 
The result no Poppadoms. Under the previous management, Complimentary – everything – was the norm, inclusive Chapattis/Naan/Rice also. One could go across the street to 
Five! Sensational value. And they were nearly cremated. In a moment of sensibility, I declined a Lamb Chop, unheard of. Who wants to become Mr. Creosote? This meant five Lamb Chops for Marg, which must be discouraged, however, the precedent has been set. 
Five, succulent Chops, with carbon-infused bones. I thoroughly enjoyed gnawing my way through the meat and bone. 
The Coriander Topping was but a threat. The karahi was filled to the brim with an inestimable quantity of Bradford-sized Meat. With just enough Masala to make this a – Curry – I emphasise that there was a lot of Meat here. Who needs a half kilo on-the-bone?
Cough! This hit the spot. With sliced Green Chillies cooked in, there was no denying, this was – Spicy! The distinctive Bradford Curry Taste was there, Methi is the ingredient which is believed to be responsible. 
If one seeks a blunderbuss of Flavour and Spice, the Lamb Nawabi Khan has to be tried. 
I believe the word had got round that a food blogger was present, smiles aplenty. I did insist that there was a photo with Quasim. It is time to record The Next Generation making their mark.