This afternoon, Howard, Marg and Hector went to see – Kurt Vonnegut : Unstuck in Time – at the GFT. Thereafter we met up with Tracey at Punjabi Ibrox (560 Paisley Road West, Ibrox, Glasgow, G51 1RF) at 18.15.
Camera issues meant that I was last in. Jazzy was there to greet – It’s been a while.
Indeed, it is over three years since Marg and Hector dined here however, there were three Takeaways during Lockdown.
The Poppadoms and Dips were already on the table when I took my seat, Complimentary, I hoped. Tracey remarked that the Spiced Onions had no – red. She’s on board with The Curry-Heute Campaign no needless – red – stance. Back in the 1980s, this is where Tracey had her first ever Curry in the days of – The Modern Punjabi.
Pinta’ Lager?
Soft Drinks for all. I noted the universal £2.95 charge for all Soft Drinks and ordered a pint of Soda Water. Three quid for a can? This all seemed to be a bit steep.
Howard and Tracey were going to share Lamb Chops (£7.50). There was no way I was not having the Keema Padora (£6.50), surely the Signature Dish at Punjabi, and it’s only a Starter! Would Marg share? She agreed to have a quarter, this also meant that Marg couldn’t have a Keema Curry. She surprised us all by choosing Bindi Gosht (£10.95). Tracey opted for Chicken Garam Masala (£9.95). Howard and Hector were up for the Desi Lamb (£10.95), the only Lamb Curry served – on-the-bone.
Chapattis (£1.00) for three of us, Hector was in the mood for a Paratha (£3.00). And so the Order was relayed, no mention of Spice Levels, no mention of – Desi – or – bones.
The restaurant was empty when we arrived, the tables soon filled up. The Starters came in good time.
Keema Padora
The Puri was decidedly thicker than previously served either here or the oft visited and much missed Punjabi (Charing X). The Keema still had it. Rich in Methi, well Seasoned, Spicy, an absolute delight. Why wasn’t everyone having this? This was a blast! Marg’s quarter became three eighths, for once Hector wasn’t bothered, who could eat one of these and a Main Course?
Lamb Chops
The – red – from the Tikka Marinade and whatever, looked a bit much. The peripheries were suitably cremated. Howard was permitted three of four:
A bit fatty, but I don’t mind that. Not a lot of flavour, a bit disappointing.
They should have shared a Keema Padora.
Can we have a break please? – I asked the waiter who had joined the crew. We were duly consulted before the Mains were brought, but not before Tracey announced that she was wondering why they were taking so long.
The Chapattis were a decent size, light. The Paratha (right) was almost an abomination. Curry-Heute has well established criteria to rate a Paratha. Being served whole was the only box ticked. Layering was minimal, there was no spiral, flakiness was non-existent, and it was heavy on the Wholemeal Flour. In what way was this a Paratha? This was but a Wholemeal Chapatti variant.
The Curry was arranged on the table, the Masala looked pretty much the same in them all, this should not have been the case.
Bindi Gosht
Bhoona – said the description for this and the Garam Masala, this was decidedly wet for a Bhuna.
The Masala did appear to have a viscous consistency. With a piece of Okra protruding from the Masala, the discussion about the merits and demerits of Ladyfingers was inevitable. Marg assured us they were not – mushy. I have never known Marg to deliberately have Okra, it’s a matter of tolerance when I serve this Interesting Vegetable at home – having washed and dried them before cooking, as one must, else they go mushy.
Lovely Lamb, soft Okra , the Masala was flavoursome.
I would rave about the Starter.
Chicken Garam Masala
The same Masala, this time with Chicken solids. As is her custom, Tracey would eat to within her limits, the remainder would go home.
It was good, a different spice blend from my usual, but I enjoyed it. The chicken was very, very tender.
Desi Lamb
Where to begin? There were no bones. OK, had on-the-bone been available, Jazzy would certainly have said. The Masala was the same as served above, therefore nothing like the delights served here previously. A Dry Curry, Minimal Masala, Herb-rich is what one sees when clicking here, no resemblance at all to that served tonight. Where was the Coriander, indeed, no Toppings on any Curry this evening. Whilst close to the fabled Lamb Gurmeet may be what I had hoped for, this was no more than a Mainstream Lamb Curry.
Eight pieces of meat sat in the blended Masala, here, I believed I could see the expected Tomato Seeds. Dark Green Rings were mixed through, these I took to be cooked in deseeded Green Chillies. I started eating directly from the karahi then decided to use the plate.
The Spice was medium, the Seasoning would save the day. At least there was a sense of richness coming from the Masala, but nowhere near the hoped for level of intensity. The Tender Lamb was not giving much extra in terms of Flavour, why did Chef think this qualified as – Desi?
I had to abandon the Paratha earlier than is my norm, I simply didn’t like it. I can eat Wholemeal Chapattis, but prefer them them made from White Chapatti Flour. This Paratha was spoiling my Curry. When Jazzy came over to check on our progress, I had to mention the Paratha.
At the end, Howard’s experience was not dissimilar:
I was expecting some real depth of flavour, but never got that. Perfectly edible.
He also noted the dark green rings and observed that – there was something coming from there.
We had seven Soft Drinks in all.
The Bill
£73.50 £2.50 had been knocked off for the – Paratha.
The Aftermath
Back in 2019, Jazzy told us of the rapidly rising prices of ingredients. I recently listened to a Restaurateur in Köln’s – Royal Punjab give an almost identical spiel. This evening, Jazzy concurred. This was not just Hector trying to get Cashew Nuts into the conversation.
So it goes.
The Steak Pie lunch, a family tradition, the final part of saying goodbye. Today, to mark the passing of the last of the generation of blood relatives. Farewell, Uncle Joe.
Naveed was in his spot. Potato and Cauliflower – was mentioned.
One container was certainly substantial, enough Solids. The Masala was a – Mash – presumably of florets, the Cauliflower debris. In recent Blog entries I appear to have become particularly enthusiastic about the humble – Potato – especially when it has had time to sit in the Masala as was the case here. Today, I celebrate the Cauliflower, this was remarkably moist. As mentioned, I have previously reheated Aloo Gobi in the oven, a pot was today proven to produce better results. 
The return to My Delhi (87A Clayton St, Newcastle upon Tyne NE1 5PY England) was a given, but not for the The Emperor’s Stew (£13.50) which Mein Host, Tahmim had suggested yesterday. Hector had other things in mind.
Croquettes? Hector enjoys a good Croquette. A Vegetable Curry? I have seen enough Lamb in the last week. A Garlic Naan? A risk perhaps, we’ll see. 
I didn’t ask who Chef Gomez was, I was only interested in the contents of the two chunky Croquettes, Chicken Tikka, Potato and Cheese were in the mix. There was a wee kick which came as a bit of a surprise. The Croquettes were suitably moist which was just as well. 
The Naan was served in quarters, it was difficult therefore to judge its size. It had risen well and was puffy. I tend to avoid Garlic on a Naan as it can dominate all, today’s was well judged. This Naan would work well with the Masala.
Ginger Strips, a threat of Coriander plus Salad Cress (!) topped the Soupy Masala. Maybe it has to be accepted that this style of blended Masala is what the majority see as – Curry. Hector may have other ideas.
The quantity of Solids was on a par with any Meat Curry. The Potatoes were small and sliced, resembling Sausage in some ways. They were well cooked, but I didn’t feel that they had been given enough time to absorb the Flavours from the Masala. It was therefore the abundant Peas which stood out as being the source of the complementary Flavour to the Masala. A solitary Cumin Seed was encountered, giving a single tasty blast. Maybe more of these could have been added? 
As I typically have a Vegetable Curry as a side to a Lamb/Fish Curry, I forget that man can be filled by Vegetables alone. Around three quarters of the Naan was consumed before I had to accept defeat. Filling – this Curry certainly was, Aloo Matar, and I didn’t miss the Keema.
After a long, hot day drinking lots of liquids to stay hydrated, it was time to call it a night. Having had a Vegetable Curry for lunch at 
Josh went up to order a Donner Kebap and Chips. He’s a young boy, still growing. 
Served in a Takeaway container with an – L – on the lid, I had to wonder, Lamb Ding?
I removed the lid and saw a familiar sight. Here was the Desi Lamb Curry I had been trying to find in Newcastle. This could have come from Allison Street (Glasgow) or Manchester’s Northern Quarter. The aroma from the Oily, blended Shorva was so familiar, Hector was at home.
I played – hunt the Lamb – and reached the number seven, not a large portion by any means. Eating this was going to be a challenge. I was determined that I was going to eat my Curry, not wear it. 
Eating this with Bread was no doubt the correct way. Rice (£1.99) would have meant a more manageable Dish. Rice would have absorbed the Shorva, the intensity of Flavour would have been lost. Roti (£1.99)? Not at that price. The Naan was the only disappointment, well apart from the lack of a plate and proper utensils. Where’s my Salad?
Josh was finished his Donner and Chips long before me. I shall refrain from commenting on the Kebap. Will (Shawarma Police) doesn’t Blog about Curry, I’ll let him discover Spice of Punjab. 
A large bottle of Sparkling Water (£3.60) was quickly arranged. Served with a glass of ice, just what was required, and great value when one compares this to what I have been paying for smaller bottles of late. 
The Emperor’s Stew (£13.50) appears to be a Nihari but without the bone. I had seen a photo online of the Railway Station Lamb Curry (£12.50), a Soupy Curry, OK let’s go for it. Dum Pilau Rice (£3.25) completed the Order. A Tandoori Roti (£2.75), I think not.
Once the Order had been relayed to the kitchen, Tahmim was happy to chat. The Calling Card was issued early. Another member of staff arrived, and that was it until the moment of my departure when two chaps took an adjacent table. Spicy food on a hot day is just what the body needs. I posted on a well known social medium that I would go in search of a tea house afterwards, as if. 
A Creamy, Soupy Curry with Coconut, maybe the heat outside was affecting Hector’s judgement. Hector quite simply does not order Curry like this, except when he does. 
The aroma was powerful, a pleasing Smokiness hit the palate. With no dried Red Chillies visible, I put this down to the Coconut, but when a Curry Leaf was taken in error, also! Here was the source, how have I missed this through the years? I have used dried Curry Leaves in my own cooking, never knew why. Nigella/Onion Seeds were mixed through the Creamy Masala, then there was the Cumin, a lot going on here. This was a Spicy Curry, but I do not refer to the – heat – which was moderate. 
The Meat gave off a huge, well Seasoned, blast of Flavour, Hector was won over, this unusual choice was giving great satisfaction. The majority of the eating was Masala and Rice, yet I found myself with four pieces of Lamb near the end, had I miscounted? It’s hot outside. 
The Bill
When Chapatti John spotted this photo published on a certain social medium by 
Dr. Stan and Hector had previously agreed to share a kilo of the Special Namkeen Karahi (£33.00). John announced that he had eaten earlier, and had therefore taken the edge off his appetite. John couldn’t face the Mixed Grill (£24.00) on his own, he agreed to share a kilo with Mags. Hector was having the Chilli Naan (£3.00), Chapattis were not on the menu, John enquired, Chapattis (£1.00) were ordered.
I have written about Namkeen Karahi already this week. Do read the account of my controversial visit to 
A Complimentary Salad, featuring Green Olives, was provided along with Chilli Sauce and Raita. Once divvied up, this was no more than an Amuse Bouche. We all commented on both the Flavour and Spice Level of the Chilli Sauce, excellent. 
The Wholemeal Chapattis were suitably large, great value. They were presented as – Roti, but didn’t go crispy. In my Blog, theses are – Chapattis. Five in all came to the table. I’ve seen John wade through piles of the things, today two sufficed, Dr. Stan wasn’t holding back, he was soon well into his second. 
The Chilli Naan had abundant Coriander too. The Naan was decidedly thin, not the risen, puffy Naan I dream of. However, this was ideal given the quantity of Meat facing me. That I nearly managed all of it, I found to be remarkable. This Chilli Naan proved to be the perfect accompaniment. 
Photos of both, the one on my side of the table would turn out to have more bones. John would announce later that he only had three bones on his plate, this suited him. John invited Mags to draw a line, difficult given the quantity of runny Masala. Dr. Stan took a share, I did the same, that which was left was easily another portion each. 
These were – good – kilos. Being John’s first Namkeen, I had to explain the difference from our usual Lahori Karahi – Salt and Black Pepper, nothing – 
Half a Chapatti, a scrap of Naan and piles of Bones is all that remained at the end. The families had long since departed, peace in our time. Time for some contributions:
Mein Host had been popping in and out throughout our visit. As we departed, I congratulated him on the quality of the Fayre. He asked if his son had told us the big news, nope. Announced today in the media, 
outgrown their present locus. This could well become the largest Curry House in Glasgow. A one minute walk from the south side of the Suspension Bridge, this should bring even more business.
Challenges, confrontations even, are rare in Curry-Heute, that this reviewer was in full Hector mode, before a morsel had been eaten, must be a record. Welcome to Edinburgh. 
Mother India Cafe (3-5 Infirmary St, Edinburgh EH1 1LT) has no apostrophe on the exterior signage, whereas Glasgow’s original 
The room I was in emptied somewhat, save the family group along the opposite wall. The wait was appropriate. 
The Paratha ticked most of Curry-Heute’s boxes: served whole, layers, flaky, the spiral. Seemingly a near perfect Paratha, however, it did turn to crisp as it cooled. I couldn’t help but think about the beautifully soft Malabar (white) Paratha as served at 
The bright orange colour has become a feature of the 
The pot was commensurate with a Tapas portion, what came out astonished. The Dark Masala was separating as the Oil does in my beloved Karahi. But this was not Oil, it looked more watery. A sprig of Fresh Spinach sat atop. I decided to empty the pot on to the plate such that I could stir the Masala once more. 
Saag v Palak, are the terms truly interchangeable? As has been written oft, when ordering Palak Gosht, Hector hopes for Masala with Herbs, not a mash of green and nothing recognisable as a sauce. This Herby Masala was decidedly – Soupy, something one tries to avoid. I counted the Meat to six, however, two pieces of Lamb were enormous. These would not be halved but – thirded – taking the portion up to double figures. For a Tapas portion, this was impressive. Thirded – never used that before.
The Lamb was such a disappointment. Once the pieces were opened up, the pinkness was to the fore, absorption of Masala and Flavour had basically not occurred. Bland Meat. 
He mentioned the regional variations of cooking in 
Vindaloo (traditionally a Pork Curry). A bit of research that day, and Vasco da Gama became my hero.
Glasgow – 
Peterborough – 
Sometimes the craving is for Spinach, today it was Achari, a hangover, if you like, from last Wednesday’s visit to Cilantro (Edinburgh). I was just getting into their wonderful Achari Aloo when knew I had reached my limit. I know of no Achari Aloo being served in Glasgow, so it was back to 
A 250ml bottle of Sparkling Water (£1.95) and Mushroom Rice (£3.50) would accompany the Achari Gosht. The waitress offered Lamb on-the-bone, an option always taken. I asked for Desi style too to ensure I would receive the best Curry that 
Given the quantity of Masala present, Rice was certainly the correct option. I decanted the Meat, I think I reached a count of eight, eventually. Strangely, bones with no Meat attached were in the mix, this did feel like a bit of a con. The Meat was super-soft, and gave off so much Flavour, I’ve done well in this respect of late. 
Desi style – the Spice hit hard, the Seasoning was a la Hector, perfection. The Pickle Blast satisfied the craving, I even ate the Lime Rind. I was so glad I had ordered the Mushrooms, the extra solids were most certainly required, else I would have had only Rice and Masala in the endgame. Every grain of Rice was eaten, Hector was back on form. No excesses today, a portion of Curry and Rice that ticked all the boxes. However, at the end, the quantity of bones did look somewhat disproportionate to the quantity of Lamb actually eaten. 
The Bill
Why is it called – Kebab House – asked Graeme as we departed from 
I asked for an interlude before the Mains, this was duly noted. That Chapattis would accompany was verified, three to start. During our break, three familiar faces on Curry-Heute arrived. So the chaps are sneaking out to 
Graeme did a double take when he saw the Chapattis. You don’t get these in Aberdoom. A fourth would arrive later, just in case.
I have seen many a half kilo and questioned the quantity. I know what a kilo looks like, this must have been appreciably more. Kath looked on, aghast, Graeme and Hector were going to demolish this? We would give it our best shot before accepting that a decent portion could be left and go north. 
Another Yadgar classic. I assured Kath that the Flavour in the Masala was remarkably close to that in the Karahi. Again one asks, how is this possible? To watch others have this and not partake, such discipline, writes the man who was gorging on Lamb. 
As good as yours – said Kath to Graeme. Graeme’s doesn’t come with a mass of fresh Coriander on top. 
First had when Shkoor added 
Grind the Chickpeas and serve them as Falafel, then Hector will bite your hand off. The Texture of this Vegetable does not sit well on the Hector palate. Chickpeas in small doses therefore, but it wasn’t me who was having this. 
Graeme and Kath gave a few words to describe the experience:
After a first ever visit to Ocean Terminal in Leith, our walk back to the northern periphery of the Capital would have us arrive early for the scheduled 17.30 appointment. A quick phone call to Cilantro, and Shami, our host for the visit, confirmed we could arrive fifteen minutes early, and that we were expected.
Bijou and contemporary – may best describe Cilantro. I assumed the wooden wall décor to be faux until Marg pointed out, no, this was the real thing. Cilantro seats eighteen. A BYOB system is in operation. 
And so Poppadoms and Chutneys were declined, two 500ml Bottles of Sparkling Water were brought as Shami mentioned the BYOB possibility. I believe he was amused when I declared – if I’m out for Curry I’ll have Curry, when I’m out for Bier, I’ll have Bier. So it goes.
Working from the back of the menu, Special Rice (£4.50) features Egg and Peas, interesting. Achari Aloo (£6.95) – Pieces of marinated potato cooked in a tantalising pickle masala, garnished with whole green chillies & fresh cilantro leaves – should add the dynamic of a truly – Interesting Vegetable. A Naan (£3.75) would complete the Order, but what was Hector to have for the main course? 
Achari Gosht (£11.95) would have been a worthy choice, however, the joy of Pickle was now taken care of. From the list of – Cilantro’s Specialities – this left the Hector with either Karai Gosht (£11.95) or Sag Gosht (£11.95). With regards to the Karai Gosht, Shami confirmed that the unwelcomed – 
The Special Rice immediately impressed. Two fresh Herbs, including – Cilantro – topped the generous portion. Finely chopped Onions were in the mix also. There was clearly enough here to share. On tasting, it became apparent that the Special Rice would stand up as a Dish in its own right. The Seasoning here was spot on, more on this below. 
The Naan had been quartered, this always ruins the impact that a whole Bread can create, however, it would never have fitted on the table otherwise. With a decent girth and burnt extremities, the Naan proved to be substantial, also both light and fluffy. The Naan at 
Hector the Herbalist is concluding that the second Herb present today was – Watercress. This formed part of the toppings along with Ginger Strips and copious sliced Green Chillies. The toppings were abundant, for a brief moment – 
The two Herb topping maintained. The Masala, smothering the large pieces of Potato, at first looked similar to that of the Karahi. However, Tomatoes had been cooked through also. Add to this the finely chopped Carrots (?) which would prove to be the source of the Pickle element, and here was quite an array of Vegetables, a complex Masala. That there was such a quantity of Masala maybe took me by surprise. Bombay Potato for example would have none, Aloo Gobi appreciably less, this was a veritable Potato Curry. In recent times Curry-Heute has been celebrating the humble Potato, its versatility truly recognised. Marinated Potato – even better, the ability to absorb Flavours in the way that say, Chicken doesn’t, has been oft reported. 
Once again, the twin Herb garnish topped the blended Masala. This Masala was possibly even more viscous than those above. Normally, I would have sneaked a taste, however, having thoroughly enjoyed this creation at 
A good portion of very tender lamb, complemented with the citrus rind. Full of flavour, and went well with the Special Rice. 
My thanks to Mohammed, proprietor of both 
