How I have missed the Ramadan Buffet at The Village “Curry House” (119 West St., Tradeston, Glasgow G5 8BA). No other Buffet, ever encountered, puts on so many authentic Punjabi offerings, in addition to Curry that caters for the less adventurous.
With Kath and Graeme resident for one night, here was the opperchancity to show the best of Glasgow Curry. It is some eight years since they were introduced to the fayre at The Village. By coincidence, our last Ramadan Buffet was also with Aberdoom relatives.
We were advised to arrive in good time before the 21.00 Buffet launch. The window table nearest the action was allocated. Cola (£2.50), and a sensibly priced bottle of Sparkling Water (£2.95), would complement the jugs of tap water consumed. Does all of Glasgow’s tap water taste of bleach, or is it just Nelson Street properties?
From my vantage point I could see the array of Starters being assembled. The change of layout at The Village meant I initially could not see the tureens which would soon be filled with assorted Curry.
The manager came to the table to greet, it was he who would give the – go! He declared the place to be less busy tonight, the turnout was still the largest gathering in a restaurant I have witnessed since … well my last Village Ramadan Buffet.
A Soupçon of Dates were brought, amuse bouche. Graeme had never tasted Dates in this manner before. The tables remain separated by a considerable distance, hopefully normality will be restored soon. I’ll mark today by pointing out that we Scots no longer have to self isolate, unless one chooses to.
We were in the queue when the 21.03 official start was rung out. Salads and Sauces were the first in order, as if … well Marg couldn’t resist the Fruit Salad, she also asked what the first Meaty Starter was – Chicken Nuggets – tee-hee. There were a few kids present this evening, one already in his pyjamas.
Strangely, there was a tray of Sandwiches. Who would want a sandwich when all the rest was available? On the return to our table, I noted that the chaps sitting nearest had purloined many, what did they know that I didn’t?
Previously, I have managed to have plate in one hand, camera in the other, and record the array as I have worked my way along the delights. Tonight, I must have had plate and camera in the wrong hands.
After the rush, I was able to go back and capture, near enough, the key Starters, and also note that I missed out on a Chapli variant (above left). There was no sign of Kasif or his father, Mr. Baig, it was new faces who dished out the Starters. Later, one was able to go up and help oneself, I suppose they don’t want the premium items being hoarded at one one table, as if. Had there been Lamb Chops, Graeme might have been tempted to do so. The Fish Pakora (above right) was a departure from the norm. I shall be asking more about this in future a la carte visits.
Hector & Marg’s plates of Starters, respectively.
Samosa, Spring Rolls, Vegetable Pakora, Fish Pakora, Chicken Chat, Chicken Tikka (two styles of Chicken anyway), Chapli Kebab, Aloo Pakora, Potato Pancake/Rosti.
The latter certainly intrigued. I shall have to search through my collection of Indian Cookbooks to find the recipe for these. Mashed Potato, and more. This is the joy of having access to such an array of Starters, one should always find something new and interesting. Chicken Chat/Tikka, I have always enjoyed these Indian versions of Nando’s. Why pour sauce over them to create – Curry?
Each member of our four remarked on the Spice, having sampled all, our palates were certainly being stimulated. The freshness of each item was apparent, the diversity of Flavours and Textures. Our guests were certainly impressed by the array, and soon realised that the cardinal sin is to overdose on the Starters. With this in mind, one year, I came here twice: a night for Starters, a night for Curry.
The table was cleared, time for a break, there’s no rush, let the food digest before assault #2. I joined the handful of diners who went up first for the Curry, no plate, camera in hand. This was the sensible way to record a Buffet.
The Bread and the Rice were first in line. Yeah, fill your plate with these, no way. Actually, there were two sizes of plate to choose from, standard, and seriously large. Marg, where can we buy these large plates? Both Chicken and Lamb Pilau followed the Naan.
I had advised Graeme that tonight was his opperchancity to try the Punjabi – delicacies – that he is unlikely ever to encounter in Aberdoom. If he ever does, then he’d know what he was committing himself to. I was therefore delighted to see Haleem as the first Curry, not that I would be having any this year. I had already described it as – ingredients cooked for one hundred years. Paye (Trotters) came later. Delicacies.
Daal Makhani was next, this I love, and as Graeme makes a decent Daal, this would not go untouched.
Keema Karela was a standout Curry back in 2019’s Ramadan Buffet, it was good to see this rarity once again. As with the Daal Makhani, for the discerning diner who can manage the Bitterness of this fine Vegetable. And to have it in Mince? Genius! This would test Marg.
Daal Chana and Chicken Chana, not for the Hector, let’s move on.
Chicken Kirahi, as has been written oft in Curry-Heute, Hector would not be tempted here either. Had it been Lamb Karahi, then damage to this tureen would have been done.
Chicken Tikka Masala, well it had to be here, I suppose. This was the only Curry on offer with the dreaded green contaminant, that says it all. Was adding the Capsicum, the needless Ballast, Chef’s little joke?
Butter Chicken, another one for the ladies, well Marg certainly, who could not walk past this. It was surely time for the big hitters?
Lamb Bhuna, just look at that Masala. This was the classic Village Curry, masses of it, waiting to be devoured. Why did I have any Starters? You mean I have to share this with the rest of the diners?
Next up, Paye, for those who want to get down and dirty. After the thicker Masala of the Bhuna, who would choose this Shorva? But many do, and I appreciate its popularity, it’s not for me, more for those who wanted it. How considerate is Hector?
Nihari, close to what I had at Swadish yesterday, looks different when not served as a portion. Gone was the impact of the Lamb Shank standing proud in the Shorva. This looked a somewhat uninviting mess, but would no doubt be appreciated by those in the know.
Finally, Lamb on-the-bone, that this was last in line was probably a calculated decision. What could possibly follow The Village‘s Lamb Curry on-the-bone?
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So, up we went. There are no prizes for guessing what the ladies selected. Is Curry-Heute becoming sexist? Was it ever not? As predicted, Marg did not pass by the Keema Karela or Butter Chicken, Kath had the Chicken Tikka Masala. I pointed out the – must tries – to Graeme. He was game, and took Soupçons of the Haleem and Paye in addition to the other Men’s Curry. OK, I’ll stop this, until next time.
Here we go, again
Kath and I must have both started on the Daal Makhani at the same moment. It was powerful, full on Spice, we both sneezed. Marg declared it to be too much for her, that meant that everything which followed should not be. Alas, the Keema Karela was not far behind on the Spice Scale. This Keema was certainly demanding, those who cannot handle the – bitter gourd – should be warned. In the early days of Curry-Heute, Hector could not get enough Karela, or Karelae as many refer to it. You do not get this in a Mainstream Buffet.
Lamb Bhuna Lamb on-the-bone
Next up it was Lamb Bhuna (boneless) v’s Lamb on-the-bone. If ever the something extra which bone on Curry presents, it was made clear this evening. There was a gasp from the Hector when the – on-the-bone – was tasted, a huge – Wow! The Shorva had run across my plate, bring on the Pilau. That it was in a Shorva was my only query, however, I accept that there are times when it has to be. The thicker, blended Masala in the Bhuna, as observed above, was magnificent. The Lamb was Tender to chewy-Tender, had I been served this, no doubt I would have been content. As I finished my plate, I knew that the Bhuna was filling the stomach when more Lamb on-the-bone could have been.
My fellow diners were already straining to see if the Desserts were in situ. Hector’s adage – if I have room for Dessert, then I have room for more Curry – came into vogue. Off they went, I discarded my large plate, a fresh, small plate would be sufficient. Alas, I was not the only person to have realised that the Lamb on-the-bone was the standout Curry this evening. The tureen contained bones and Shorva, the Meat had been skilfully sieved.
At this point, I had a choice: go for Dessert, or ask for more Lamb Curry. The last time I asked for more Curry, instead of refilling the tureen, a karahi full of my chosen Curry was brought to the table, way more than I could comfortably manage. Tonight, it was the honourable course, and given yesterday’s mass of Meat at Swadish, it was time to call it a day.
Except, I found myself, camera in hand, at the Desserts. Gulab Jamun, Kath was nearly tempted, Gajar Halwa and Sweet Rice were the premium Desserts. Cheese Cake, two styles, proved irresistible to Hector. Graeme loves Jelly. Not content with all that sat before her, Marg ordered four scoops of Ice Cream (£3.95), to share, allegedly.
Village Lamb on-the-bone, Mmmm.
The Bill
£81.20 … £17.95 per head for the Buffet. Kath could not believe the base price, but then Aberdoom is needlessly expensive. We had our money’s worth.
The Aftermath
The Village was almost empty when we departed. Afterwards, I secured a few words from Marg:
I found the Daal (Makhani) too spicy, the Butter Chicken helped to calm my mouth and went well with the Naan. I had the Bhuna Lamb, very tender and rich in flavour. (QED) I loved the variety of Starters, with Salad and Fruit Salad, a healthy addition.
The Village Ramadan Buffet, evidently, an evening of healthy eating.
Having studied the fayre over the last couple of years, I wondered if there would be anything suitable for me at all. Karahi Gosht, to the best of my knowledge, has never featured at Swadish. Dare I report my empirical observation that the Meat element of the Menu is more suited to the fairer sex? Lots of classic Chicken Curry, not enough Lamb. I shall back up this statement with references to evenings I have dined with a dozen plus ladies: 
The A4 Menu was on the table, I was pleased to see two Lamb Mains, Marg got her selection in first: Braised Hydrabi Lamb Korma (£15.00) – Tender Scottish Lamb beautifully braised for hours, Cloves, Cinnamon, Brown Onion Sauce. The Korma as it should be. 
In Europe, abundant Rice would be inclusive, especially at these prices. This is the Merchant City. Our usual dining model is to share a Rice and Bread. Marg’s preferred Chapatti was not on the Menu. The descriptions of the meals, and online photos confirmed the Curry here would be – Soupy. We needed Rice, but how much? We asked Sanjeev, our waiter, to describe the size of a Rice portion.
The ornate Toppings were commensurate with the locale. I would rather have forgone these and paid a fiver less. 
Bone Marrow was the only clue given as to the base of the Shorva. Behold the Soupiness which Hector typically eschews, however, this was Curry. But which Curry?
Cloves and Cinnamon, I knew what was coming, I was not disappointed. The intensity of Flavour from the Shorva was taking the palate to the south of 
Here I can use – Masala – with confidence. Far less – Soupy – the sauce had a much thicker consistency, closer to our preference. Beneath the artistic Toppings and Masala, sat large pieces of Lamb, there was clearly a sufficient portion here also. The Soupçon of Masala which crossed the table wasn’t a huge departure from my own Curry. 
Later, there was a cake. 
More Curry, just what Hector needed after Saturday’s excess at 
Aloo Gobi, perfect. The Aloo Keema Mutter would suit Marg. The Chapli Kebabs were covered, what a pile, someone has been busy. We took our seats. The latest waiter took the Order. Two Chapli for me (aye right), a Naan was added also, plus two cans of Mango Rubicon. It was revealed that the Keema was – Chicken Mince. Marg was happy with this. 
A generous half went east, the remainder was quite sufficient. Hector would say that, this was not a Lamb Chop scenario. 
The round Naan was served whole. Thin, the way Marg prefers it, there were some blisters. No panhandle, still, a worthy Naan, all but a scrap would be eaten. Marg acknowledged that sharing this was a positive change from our usual Chapatti. 
Steaming hot, a good start. The peripheral Oil stood out as did the Coriander Topping. Sliced Green Chillies would soon be encountered, no issue with the Spice Level here, or the Seasoning. This is 
Hector, beware of the Black Cardamom – too late!
There’s dry and there’s – Dry. No peripheral Oil, I could not see much in the way of Masala. How many venues mistakenly serve this as approaching – Soup? The Potato pieces were substantial, plenty of Peas in there too. Marg could eat this every day. 
A very rich and flavoursome dish full of different textures, and a step above my favourite – Mince& Tatties. A wonderful meal.
Four days ago, a certain social medium flagged up that it is three years since 
Arriving at 14.45, the premises were seemingly empty, nobody front of house. Mein Host came out from the back kitchen, my Order was relayed. 
I took the opperchancity to photograph the far dining room in which I have yet to sit. As I studied the Takeaway Menu, I established that there was no price difference for dining in. My Naan was officially – Fresh Plain Nan. The Bread prices at Khyber Pass have always been realistic. 
A Salad and Raita were brought to the table. I asked for a jug of water, having seen no Sparkling Water in the fridges. The Salad was certainly better than – modest, the thin Raita had a Peppery kick. At this point I established that the – New Management – have been in place for four months. My question – what happened to the other guys? – fell on deaf ears. 
These premises have changed hands at least twice since I first visited – 
Lamb Karahi
At 
The Naan, served whole, was also huge. Despite the perforations, it had risen, probably due to the sheer amount of dough. I suspect some wholemeal flour had gotten into the dough mix. The Bread had risen to create a sufficient level of fluffiness.
I had hardly made a dent in the contents of the karahi. The Oil ran across the plate. This was not going to waste, especially at a time when cooking Oil is rapidly disappearing from our supermarket shelves. 
The first wipe of Oil immediately confirmed the efficacy of this Curry. The anticipated – Pepperiness – was there, and of course, the – Seasoning. The Masala shrouded the Meat, there wasn’t much room in the karahi for an excess. Tomato-based, this was the real deal, the only – red – that would have been added to the pot when cooking. Tomatoes, Green Chillies, Salt and Pepper cooked for hours, hopefully with Lamb on-the-bone in situ. Namkeen Karahi has such a distinctive, full on Flavour, the simplicity of its magnificence still baffles after all these years.
It would have been criminal to question the quantity at the point of serving. I took the remaining portion of, still hot, Namkeen Karahi up to the counter:
Update – August 2025
A train journey without wearing a mask, for Hector, today’s trip through from Glasgow was the first time in over two years there has been the choice. Today’s chosen venue for Curry was the tried, tested and always reliable 
Master Khan brought the latest edition of the 
The Naan, served whole, was enormous. It had the correct pan-handle shape to have come from a Tandoor. Lightly fired around the edges, it had risen significantly in the main body of the Bread. Only a minimal spread of Butter had been scored across the middle, a bit more would have been welcomed. Thankfully, no Garlic had been added. This was one mighty Naan, excellent, and no way would I manage more than half. 
The Meat was piled high in the karahi. Such was the volume, counting was unnecessary, if this wasn’t the half-kilo, it wasn’t far off. Given the restrictions of the karahi itself, the Masala was certainly the definition of Minimal. This is exactly how Hector seeks his Karahi. Pieces of Tomato pulp were mixed through the presumably Tomato-based Masala. From here was the core of the Flavour. The Masala on the Naan was truly delightful. Very little Oil was collecting on the base of the karahi, a few calories less.
The Tender Meat gave back the Spice, I took another photo at the halfway stage. Later with six decent sized pieces of Lamb still to go, I knew this would be a challenge. The Naan was abandoned, finish the Karahi. 
If hot food is what one is after, then one Glasgow Curry House guarantees it: 
When the food arrived, the Naan looked strange. Cut into five pieces, at least the pan-handle remained intact. With only the edges risen, this looked a fairly peely-wally Naan. There was a buttery sheen, not Garlic, and the Coriander topping was minimal. However, the Herb had been rolled inside. There was plenty of Coriander, and somehow, I would eat every piece of this Naan. 
Not burning the roof of one’s mouth was objective #1. One has to let the sizzling Oil calm down before the first, all important dip of the Bread. 
Ayaz observed my progress, Shery enquired if I needed anything more. What more could I require? The perfect Karahi Gosht in one of 
Manchester is lit in blue. And by 22.30 last night, the Glasgow team in blue reached the semi finals of the Europa League. Hector will not be in 
Al-Faisal
This was not the Salad Marg had in mind. Even for £1 she expected more than Lettuce, a few strips of Onion, and a covering of Raita and Tamarind. This was decidedly – modest. When the next customers ordered Salad and received a separate plate, Marg was not amused. The Samosa was better received:
How I have been looking forward to a Manchester Desi-Karahi, it has been two months. We could have flown home directly to Scotland, however, the flight price to Manchester was such that the extra night’s accommodation and train fare still made it the attractive option. Even on the holiday weekend. 
I had but a few pieces of Lamb left with some Masala flavoured Rice, it wasn’t too late. Sorted. The Coriander and Chillies added that extra boost, all was well. As I finished the last grain of Rice, for a moment I actually considered ordering the same again. Marg expects our traditional return from a trip – Spag Bol – tonight, better not.
I passed what appears to be a new outlet for Curry in the Northern Quarter – Cafe & Grill Istanbul – on Oldham Street. In the daytime they are hardly going to compete with the established venues, however, we’ll see how late they stay open. 
Before matters Curry, I’ll sneak in a mini music post. This afternoon at Alexanderplatz, the sounds of an amazing – groove – wafted through the air. A three piece called Dr. Phil Harmonic, guitar, bass, drums. I should have bought their CD, next time. 
This evening Marg and Hector dined at 
were advised that the menu could be accessed using the QR code at the table. Ten minutes later we had not managed this, the signal both indoors and out was not for letting us download the pdf file. Why did we have to download it anyway, annoying junk. I attracted the attention of the front of house lady who suggested I try the Wi-Fi. This required a password. No sign of any password, why not have it on the back of the QR code? After a Thali had been taken outside, she came over and entered the password on both of our phones. Success was immediate. 
One Curry was very much of 
Sea Bass, Coconut Milk, Mustard and Ginger – the menu tells us. It didn’t say it was Fish in a creamy Tomato Soup. Creamy Curry in 
There was plenty of Fish, but without a Vegetable no Diversity. The Thali option therefore has its advantages. I took a Soupçon of the Shorva, definitely worth the – two Chillies. Having come to terms with the Tomato Soup, I was puzzled by the tanginess. However, I was far too busy to dwell on this. 
The long, floating – dark, red Chilli, looked menacing. Again Shorva, but no nasty colouring to worry about here. This looked like echtes Indian Curry, and I do deliberately differentiate between this and my usual intake of Desi-Punjabi fayre. Slow-cooked Lamb – was mentioned in the description, I was surprised to find wedges of Potato in there too. Meat and Vegetables, yay! And the Potato hopefully had not just been introduced to the blended Masala. 
Five large pieces of Meat were decanted, one was huge, the equivalent of three in other servings. Plenty of Meat. 
We arrived at Tasty India just after the noon opening. On entering, it became immediately apparent that there was next to no space to dine inside. I pointed to the solitary table near the doorway, they would bring it outside. So, Tasty India is primarily a Takeaway, with a green carpet under the canopy outside, for those who wish to brave the elements. There is no toilet available for customers. It was 9ºC as we took our seats, coats were staying on. 
Menus were provided, the usual Deutsche-Indian fayre. Then I spotted Fish Vindalu (€10.90) with inclusive Rice. Not often one sees this, it had to be. Marg was having Mix Pakora (Veg) (€7.90) along with Jogi Tea (€1.50). I asked for a litre bottle of Sparkling Water (€2.90), which would surely be the cheapest served in 
The drinks arrived, Marg’s Tea was suitably hot and milky, yeuch. I was given a glass of Sparkling Water, so none for Marg. The Pakora and two Dips arrived moments before the Curry.
I counted about fifteen pieces of Pakora, so the price feels justified. Unlike proper Vegetable Pakora where finely chopped Vegetables are mixed together, this was simply slices of Vegetable in batter. Aubergine, Paneer, Cauliflower and Potato were present, around three or four pieces of each. 
Tasty India is my fifteenth 
I decanted eight good sized pieces of Fish and three large Potato Wedges, plenty of solids. The quantity certainly matched the price, good value. The Masala had a decent level of viscosity, this was far from being Shorva. 
Vindaloo in 
Do you want more Rice? – asked Mein Host when he came out to check on our progress. How much Rice can Europeans eat? 
The Bill
€22.80 (£19.05) Mein Host confirmed that the Sparkling Water was listed as – Naan – (€2.50). 
Marg wanted to visit the Oberbaumbrücke, Hector – The Wall Museum – and so Curry across the River Spree felt logical. Sadhu Pakistani Restaurant (Falckensteinstraße 41, 10997 Berlin, Deutschland) has been visited twice previously. Sadhu, the namesake of 
Arriving at 13.45, I was surprised at how empty the place was, a handful of diners only. Previously, this venue was bustling, perhaps because it was Saturday? I attempted to consult a well known and reliable 
Throughout Lockdown, Marg’s Salads became legendary on a certain social medium. Today, here was a Bunte Salat fit for a Marg. The Chicken Tikka was covered by a mass of Lettuce, Rocket, Tomato and Green Peppers. Slices of Carrot and Cucumber formed the peripheral guard. Slices of Orange added another dimension. The swirl of Chilli Sauce and Yoghurt was a work of art. 
Last time this was 
I didn’t count the Meat as I decanted, it was easily into double figures. The Lamb proved to be so Tender-soft, minimal chewing was required. As ever, the Lamb was such that one concludes it had only recently met the Masala. 
My meal had cooled substantially, yet note the initial vapour rising. The temperature of the Rice was cooling the Curry. Eventually I had to record that this Curry needed more Spice and more Heat. 
We walked back across the Spree to The Wall Museum. How we could do with a Gorbachev today.