This afternoon, a return to Bombaywalla – Indian Street Kitchen (186 West Regent St, Glasgow, G2 4RU), Hector had Fish Curry in mind. Arriving at 14.00, Sijin, Mein Host was in situ, once again the restaurant was empty. This time, of course, I was recognised. The warm greeting included a thanks for my review of Visit #1. That I was back so soon must say something about the quality of the fayre.
Seabass Malabar (£11.95) was expected to be as – Soupy – as the Lamb Kolhapuri enjoyed here last month, therefore, it had to be a Rice. The Mix Veggies Biryani will next be ordered when in company, today I asked about the Masala Rice (£2.75).
Like Pilau, but more intense flavours.
That sounded like the perfect accompaniment.
A glass of tap water was provided, thankfully, the bleach taste of Nelson Street was not present. I should really study the fridge to see what else is available. Bombaywalla operate a BYOB policy, not that this is of any interest to Curry-Heute.
The Masala Rice lived up to its promise, the Flavours from this were certainly satisfying. With the moistness, Spice and Seasoning, this could be eaten on its own. Indeed, Sijin confirmed that some customers have done so.
I decanted enough Rice to cover the plate, the leftover would not be eaten, I know my limits. Two could easily share one portion of Masala Rice, especially if Bread was also ordered.
Seabass Malabar
A yellow Curry with Coconut, quite a departure from the Hector norm. At least there were no Big Blobs of Onion. The Fish was from Kerala, I was informed. There was just enough to cover the central area of Rice. The Fish was soft, far from rubbery. Maybe a tad more in the portion would be a suggestion. How big was the Seabass?
I had hot food before me, the Spice built steadily. Mein Host told me that in Kerala, this Curry would be served seriously Spicy, here it was toned down. Still, the nose was wiped, more than once. The Curry Leaves were picked out and set aside as they were encountered. Hector’s digestive system does not process these.
Seasoning is all, and I’ve had many a Fish Curry where it has been lacking. No doubt the Masala Rice was adding to that of the Masala. The taste of the Seabass itself was pronounced on eating. Although visible in the Masala, the Coconut was not invasive, and the Masala was certainly not – sweet. Chillies – are mentioned in the description, today, no dried Red Chillies which would have added the smokiness. Still, this Curry’s Flavours were certainly a nod in the direction of southern India.
By the conclusion, I had eked out enough Fish not to be left with Rice and Masala. Some Peas mixed in here would have added an interesting diversity.
Every grain of Rice on the plate was eaten. The Curry had been certainly enjoyed. I would have this again.
The Bill
£14.70 In Scotland, Fish costs more than Lamb, very strange.
The Aftermath
There is nothing Hector enjoys more than talking – Curry – after a meal. Swadish take note. The Curry of South India and Sri Lanka was discussed as was Marg and Hector’s trip to the Golden Triangle: New Delhi, Jaipur, Agra.
An hour or so later, the full taste of South Indian Curry was lingering on the palate. No Red Chillies, I conclude the Tamarind and Coconut must therefore play a significant role. Thankfully, Coconut in Curry does not always mean – Korma. And – Korma – does not always mean – bland – as – Desi Korma – proves.
The presentation was a major departure from what was expected. Three large Lamb Chops sat under a smothering of a Spinach Mash. Was this in fact a Curry? Did it matter? Nobody was going to be disappointed with this. 
Marg’s verdict:
This was the only choice of the three which actually resembled a traditional – Curry. It was therefore a justification for having the Rice. Potato and Peas were expected, the cooked Tomato wedges offered even more. The Masala resembled a blended Vegetable pulp as is the norm in such a creation. The fluffy Potatoes had absorbed some of the Flavours from the Masala. From somewhere, possibly the Peas, a slight sweetness was evident. 
Presented in a karahi, this could easily have been served sizzling on an iron platter. Dry – was promised, Dry was delivered. When the Head Waiter came to check on our progress I informed him:
Some of the Onions were cooked to black, how good did they taste? The Lamb puzzled, I studied it closely. There were no signs of skewer holes, so not Tandoori Lamb. My deduction, the Lamb had indeed been dry fried on the Tawa. This Meat did have cremated extremities. Every mouthful was going to be sheer joy, Meat that was giving Flavour, it had to, given the lack of an obvious Masala. The karahi was not just Lamb and Onions. Tomatoes were listed, again I deduce that these had been cooked down to create the fine coating over the Meat. This Dish was – Dry – but suitably – moist. It’s Soupy Masala we try to avoid, this creation was on another level. 
On scraping the last pieces of Onion from the base of the karahi, an extra blast of burnt offerings, wonderful. Usually I use my Naan/Chapatti to mop up the Masala, today I enjoyed the Meat in Bread. Did I mention how wonderful the Naan was? 
How I have missed the Ramadan Buffet at 
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? 
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. 
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? 
Lamb Bhuna, just look at that Masala. This was the classic 
Finally, Lamb on-the-bone, that this was last in line was probably a calculated decision. What could possibly follow 
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. 
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
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. 
