Murphy’s Pakora Bar (1293 Argyle St., Glasgow G3 8TL) is back! And it’s located metres from the original premises in the former Green Chilli Cafe. Pakora – is as Scottish as Chicken Tikka Masala, England have their Onion Bhaji, the latter of course is meaningless.
Today, I post the menu. When I eventually visit, time will tell. The 16.00 opening is too late for Hector’s preferred dining model, also closed on Mondays.
If one made a night of it, as a – bar – there’s little that suits Hector’s discerning palate, Budvar may have to do.
In a departure from version #1, Small Portions and Curry have been added to the extended menu. Desi Lamb (£10.00) will have to be sampled. The small print mentions – Curry creations from the people behind the Ashoka Cookschool. One assumes therefore that Pakora Bar remains part of the Harlequin group which is famed for Ashoka. People have been telling me of late of good experiences at various Ashoka. The Ashoka chain may be worth further investigation. Hector is listening.
We took in some of the entertainment before getting down to the real purpose of our visit. Last time I enjoyed a late afternoon Lamb Curry courtesy of 
Having been a mere eight days since we stood beside each other at the 
The freshly made Pakora at the much missed 
There were multiple queues at Red Cherry. Marg stood in the longest whilst I verified that the shorter queues were for those with Mela tokens. Who gets these? I could see no price list, how were they getting away with this? Annoyingly, Red Cherry was – cash only. Whilst Marg gave the Order, I was able to photograph the goings on. 
Marg nearly ordered Chana Chat, I talked her out of it. She settled for a Meat Samosa and a Kashmiri Tea. For Hector, Lamb Curry with Pilao. The young chap serving first offered Salad on top of the Curry then a choice of bottled sauce. No thanks. There was no – foliage – on offer. Babu at least had Coriander. 
It was chucking it down. Tables had been arranged under the supposed tree cover. We found a stehplatz at a table. With food in one hand and umbrella in the other, how does one eat? Marg took over umbrella duty, she could eat and hold the brolly. 
There was more Pilau than Curry, here we go again. Suffice to say, the Rice had absorbed all of the Shorva from the Curry leaving a suitably Dry Curry, in the Hector style. The first taste confirmed that this was from Manchester, the telltale blast of Clove. There were no Whole Spices in the Curry. Apart from the Lamb, Peas were the only other solids, these were mixed through the Rice. 
Today I established that
On Monday, the plan was to take Marg to 
Marg asked for a large bottle of Sparkling Water. We were presented with two 330ml bottles of Still. Not only had the chap not understood our request, he had opened and partly poured the contents of each bottle into glasses. Not what we wanted, a jug would have done. At least the water tasted better than Glasgow’s tap water, as in, there was none. 
Marg, who was having a dinner out this evening, decided to have a Frankie Wrap – Minced Lamb & Green Peas (£6.95). Hopefully, this would reveal the efficacy of the Keema Matar and not be too filling. 
A substantial Wrap, accompanied by a simple Salad and a Mint Sauce. Marg identified the other contents beyond simple Mince and Peas:
Across the table, Hector was having something completely different. The Paratha was as hoped for in terms of texture. But why so small? The temptation to immediately order another was overcome, I probably wouldn’t have finished two. I certainly wasn’t about to part with another £2.95. The Paratha should be larger, appreciably so. 
In discussion with “
Topped with a mere sprinkling of Coriander, a whole Green Chilli protruded from the mass. I decided to decant to the plate, I didn’t count the Meat there was certainly enough. The knowledge that this could be another testing experience was foremost in my mind. 
In terms of being a test, this time I passed. Today’s Lamb Sukka was moderate in comparison to 
Curry with Marg on a Monday is becoming a semi-regular event. We arrived at 
Lamb Leek Potato
Is that all? – was my reaction to the small pile of Curry on the plate. That I had appreciably more Rice amplified the disparity. And what is one expected to do when the Curry is served in such a manner? Side by side it had to be. Wasted Rice.
Where was the Meat? It was well buried, in time I did reach the standard count of eight, I also accepted that the portion was – worthy – after all. 
I was taken by surprise, what looked like a bit of a monstrosity at the start, turned out to be a very fine, and certainly enjoyable, Curry. This was decidedly not a Mainstream Curry, something different, why was it removed from the Main Menu? 
A larger portion, or was mine just piled higher? There was little/no Oil or Masala oozing from the base of the Mince, the sign of a quality Keema. Wedges of Potato had been added, as had Peas – Keema Aloo Mutter! Marg enjoys the addition of both Vegetables. 
Rough Mince – was her next take, so not as finely ground as the Mince and Tatties served at home. Presumably this was also Lamb Mince. 
I had to ask about the framed – 2022 Curry Award. He was pleased to tell me it was for – New Restaurant of the Year. I hadn’t realised that the 
Fifteen minutes of preparation, seventeen minutes of pleasure – yes, another review of the outstanding Karahi Gosht at 
Arriving at 
Shery brought a jug of tap water, the Salad was not offered. Once more, a plastic cup, are they trying to be rid of their single-use plastic? The chemical taste I have been experiencing in this part of Glasgow was much subdued. 
Shery brought the food. The Chapatti had been scored in half, acceptable. At one point I considered ordering a second, it was working so well. Maybe one day someone will take me seriously and offer a half-Chapatti?
Sizzling hot, and some! This is how food should be served. The Ginger Strips and Coriander on top were just dandy. As with 
Normally, when working at
Seemingly such a simple Dish to prepare, there are loads of videos to watch online. My attempts at replication do not turn out like this. Respect.
And so back to 
Hector Holmes is on the case. I showed photos of her former premises on West Regent St., now – 
Yesterday there was a post on a social medium by 
The Chapli were spotted through the window, irresistible. Marg would have one, Hector – two. 
As we surveyed the Dishes on display, Shafiq confirmed that this was – the first time in a long time – since 
The Salad arrived with two sauces. I was pleased to find the Chilli Sauce had been heated, this adds another dimension to the Chapli. Marg commented upon the quality of the Olives, these were excellent, and streets ahead of what came our way in the recent trip to 
A Spicy Chicken Burger, the Seasoning was spot on. After last Friday’s debacle at 
Not to have a Chapli at 
The presentation of the substantial Chapattis was by Shkoor himself. He advised that more would come as necessary. We would never eat both. When will someone invent the half Chapatti? 
Splash! Splash! – the joy of having Shorva with a Chapatti, it was comforting to find how easily the liquid was mopped up. 
The Kofta Masala (€12.90) comes with Rice, as do all Mains at 
The food arrived after a respectable period of preparation. The Butter Naan was in bits, and just how much Butter had they spread across it? The thin, peely wally, Bread was – as limp as a chewed rag (Kipling). 
Four generously large Meatballs sat in the House Masala. The description – 
The mere sprinkling of Coriander on top would be the only noted Herb. Two sticks of Ginger completed the Toppings. 
Spicy, well-Seasoned – were the first notes. I marvelled at the size of the Kofta, each would initially become four pieces, later these were subdivided. This was a lot of Meatball. Hector and Dr. Stan had well-Seasoned Frikadellen, twice in 
Up to the counter, this was probably a blessing. I was then able to discuss my requirements. Fish Korma (€12.90) was Mein Hosts’ suggestion. Alu Gosht (€13.50) became the choice, Rice included. A half litre of Sparkling Water (€1.90) completed the Order. 
Topped with Syboes, the Masala was minimal, as I had asked. Herbs were mixed through the Masala. The peripheral Oil was conspicuous by its absence. I counted at least eight pieces of Meat, there was even more Potato. This was a lot of Curry.
The Spice didn’t appear to be significant at the start, but this grew in time. Mein Host had returned to his area of relaxation. From there our conversation continued. He asked of the Spice was OK, I assured him it was, but more importantly, his Curry had Seasoning. I was asked from where I came. Mein Host recognised the number of Pakistani restaurants in Glasgow. 
Tangy and Cloves – were the two things noted when I licked the last of the Masala from the spoon. Too often, one encounters what I have come to describe as the Euro-Curry Taste, probably from a ubiquitous paste used across the continent. Today’s Curry was certainly not of this ilk. This was a Curry with its own pedigree. Moderately Spiced, Seasoning and a distinct Flavour, this is what the Hector seeks. 
The Bill
The U77 terminus is at Holthausen, fifteen minutes later I joined the chaps at 
Wow! – moments are relatively rare. 
Above medium – was agreed as the Spice Level. The wait was appropriate. 
The appearance was identical to my 
The Spice hit the palate then the blast of Pickle. As a Lamb Achari, this was right up there. I waited for the next event, the smoky blast of the South Indian Curry, it wasn’t happening. No – Wow! – today. Eventually I bit into strip of well cooked-in Chilli, the hoped for Flavour then emerged, slightly. I declare the Curry-Heute Test as being – failed. 
I settled down to enjoy my Curry. Mein Host came over to check primarily that the Spice Level was not excessive. For Hector, not a problem, for most Germans it could have been, I have been told oft. 
I have established that 
I promised to return, the Keema has to be sampled, but there’s Kofta too.