That there would be Curry-Heute in London was never in doubt. With the demise of The India Club, this would surely be in either Tooting or Whitechapel. Yesterday, on a certain social medium, the eight anniversary of my hitherto first and only visit to Tayyabs (83-89 Fieldgate St, Whitechapel, London E1 1JU) flashed up. Clive and Maggie had never been, nor Dr. Stan for that matter. Richard would join us too, it’s an even longer period of time since we last dined together.
Back in 2017, Tayyabs was stowed during my early afternoon visit. Taking no chances, a table was booked for 13.00. This had to be done online. Why? I was already on the phone. As it happened, Tayyabs was remarkably quiet, and so photographs of the extensive interior were captured. This was out of the question in that era when everyone had to go to the office to work.
Four of us arrived at 12.30, it was therefore a bonus to take our table a half hour early. A jug of water and three Dips were on the table.
The waitress brought Poppadoms (£1.00) and Salad to the table.
Would you like Poppadoms?
No – what other reply would the Hector give?
The Salad and four Poppadoms were placed on the table regardless.
As it happens, this did us a favour, well three of us were suitably amused whilst we waited for Richard, who was punctual, and has his share.
It was Dr. Stan who noticed that Batera (£13.00) is the Tuesday Special. Normally, the opperchancity to have Quail would be jumped at, however, at the foot of the back page of the menu was – Karahi Fish (£14.00). This trumps everything except perhaps a Desi Korma.
Dr. Stan and Richard both opted for Karahi Gosht (£13.00).
As ever, Clive would not pass on a Karahi Keema (£13.00), whilst Maggie went for Karahi Chicken (£13.00).
There was to be no consultation regarding individual Spice Level requirements.
So, Chicken and Lamb are the same price, Fish one Pound more. This is an unusual pricing scheme. Having consulted a well known and reliable Curry Blog, I couldn’t help but notice than since 2017, prices at Tayyabs have increased by typically £4.50 per main course. I wonder how much of that was in the last two years.
No Rice today, Tandoori Naan (£2.00) for Dr. Stan and Hector, Garlic Naan (£3.75) for Maggie and Richard, a Keema Naan (£4.00) for Clive.
A Keema Naan with Karahi Keema, Clive can never have to much Keema.
The wait felt appropriate. Despite the plentiful staff on the premises, there was no interaction, why were five people in Whitechapel for Curry on a Tuesday lunchtime?
And why here?
The waitress brought two Naan, both scored in half and declared these to be the Garlic Naan. Consequently they were passed along the table. She then brought two more decorated Naan, the Coriander a standout. These were actually the Garlic Naan.
A sensible size, a sensible price, the Tandoori Naan may have been a bit pale, but the Bread had risen. Light, puffy with well formed blisters, unbelievably, the Hector would manage an entire Naan, well nearly.
Karahi Gosht
Dr. Stan had ordered this Curry having been made aware of the Dry Meat Karahi which the Hector enjoyed here back in 2017. In recent weeks, he and The Rickmeister reportedly experienced a Bradford Curry which re-defined – Dry. I don’t think he was prepared for the quantity of Masala presented here today. This Karahi was – swimming. Fortunately, after the initial Masala had been scooped off with the Naan, the remnants took on the more familiar appearance of a Punjabi Karahi.
We could also now see that there was plenty of Meat here. Dr. Stan:
It was presented as a soupy Curry, next time I might go for rice
The meat was tender, wasn’t overwhelming spicy, it could have been a bit more.
The naan soaked up the sauce. Very happy to go back.
Richard had been made aware that his Karahi Lamb would not taste as good as Dr. Stan’s because I would only be photographing the latter. Richard, when asked for a few words, was asked not use the moronic word pairing which prevails across every TV food interview. Alas, Richard was not known as – The Wean – in his Glasgow days for nothing. Richard:
A very nice Karahi Gosht in a very nice restaurant with some very nice friends in a very nice part of London.
The Lamb was cooked very nicely and was cooked with a brilliant blend of very nice spices that tickled the taste buds. The amount of sauce was just right and soaked up with a very nice Garlic Naan bread. Overall a very nice excellent lamb dish.
So, Dear Reader, this is what you have been spared for the past fifteen years.
Karahi Chicken
Here was the same Shorva-esque Masala as the Karahi Gosht. The offending Ballast was spotted immediately. Maggie was quick to hold this up for the Hector to record the moment. What self-respecting Chef had added Capsicum to a Punjabi Karahi? But then, do I have sympathy for people who order a Chicken Curry?
*
Maggie:
Mine wasn’t very spicy. It had some in but was fairly commercial.
The chicken was tender, not a huge portion, enough for me.
The garlic naan was really garlicky.
*
Keema Karahi
This looked magnificent, and when Clive decided to decant to his plate, so the impressive volume was revealed. Suitably Dry, there must have some Masala in there. Topped with a threat of Coriander and some Ginger Strips, this Karahi was actually a – Keema Mutter, Peas aplenty. The Tomato pieces added towards the end of cooking may well have given this a further dimension.
The Keema Naan also impressed, Brown Mince in there, not the pink substitute. OK, today’s Naan were a manageable size, however, I never fail to be impressed as to how Clive can put away well stuffed bread along with his Curry. Clive:
That was a Keema Lamb, it was excellent. Probably too spicy for Maggie perfect for me.
I was struggling at the end, a generous portion. A respectable amount of meat in the Keema Naan.
Karahi Fish
This was the last Dish to arrive by some considerable time. Having foregone the Poppadoms, I wondered how much of this visit to Tayyabs would be spent watching others eat.
The Fish Karahi was sizzling hot, no other Curry at our table was, a bonus. The quantity of Fish was studied: three large, three small. Each piece would be cut up to both eke out the quantity and make the eating manageable. If I had gone – Large – I could have managed more. Ah, the other Karahi have this option, not – The Fish!
The Fish was suitably firm, not about to turn flaky anytime soon. Richard asked – what sort of Fish?
Masala Fish!
Always the easiest answer. Tilapia possibly, Cod more likely.
The blended Masala appeared to be Tomato-based. As one would expect, the Oil was separating.
The Flavours were not intense initially, as I found more of the well-cooked pieces of Fish, so the Flavour flooded. The Seasoning was fine, a Fish Curry that tasted – Fishy. I made full use of the Lemon, a bit of Citrus can give an edge. And so the Spice Level built.
From searing hot at the start, towards a more comfortable eating temperature, I was enjoying the pleasures of eating this comparatively rare Curry. Short of attaining the level of a – Wow! – still thoroughly enjoyable. I could have eaten more.
Due to the mix-up with the Naan at the start, Richard had already torn in to what would become mine, so my finishing the Naan was a simpler task. It is unusual for the Hector to present both an empty karahi and an empty Bread plate.
There was not a scrap of food left on table, however, do I detect that we had been given varying quantities of Curry?
As the waitress cleared up, I enquired as to the type of Fish.
Cod! – was the emphatic reply. I’m getting better at this.
The Bill
£97.31 £5.00 for the Poppadoms, at least the Dips and the Salad were complimentary.
The Aftermath
No Calling Card was issued, they received one back in 2017. The Hector has yet to make his mark here. I did enquire as to the empty spaces this lunchtime. A chap assured me that in the evenings, the five hundred capacity can be reached and there can be three sittings.
500 seats, why did I book?
My tally of visits to Tayyabs is now two. I have tried to add to this in the interim, however, seeing people queuing outside has proved to be off-putting. It’s safer to book.
2025 Menu
Since my last visit to 
Suddenly, the three of us were heading into town, arriving at the empty Balti BLVD at 15.25. A young chap, I shall henceforth refer to as – Son – let us choose our table. The now familiar menu was presented. We were here because Lamb Karahi (£23.99 / £38.99) was being served by the kilo, a first for 
The kilo a given, accompaniments were agreed between us: Butter Naan (£1.49) for Hector, Garlic Naan (£1.99) for Clive, White Rice (£3.99) for Maggie. Sensible Bread pricing, disproportionate compared to the Rice, but then we hadn’t seen the portion size. Who has Rice with Karahi?
The menu at 
After a few minutes he returned to announce that Mother would cook the Lamb Karahi. Medium Spice was agreed. Maggie always worries that it could be too much despite my repeated assurances – nobody is going to serve a kilo at a Spice Level that people cannot eat. 
Lamb Karahi would take twenty minutes. I assured Son that if it took any less, I would not be impressed. Two Roti and one White Rice would accompany. A jug of non-chilled tap water was provided. We settled down for the wait. 
A sprinkling of Coriander lay atop the Meat and Masala, no Ginger Strips or sliced Bullet Chilies. Tomato stood out, so minimal, if any, Onion had been employed in its creation. Thin, Shorva-esque, once the Meat was removed, there was quite an Oily residue on the base of the karahi. This was markedly different from the Punjabi Masala I was hoping for, this Karahi was in the – Charsi – style. 
The lack of Seasoning was apparent from the start. There was no sense of anything Chilli-like, and so the Spice Level was also not demanding. This Karahi took me back a couple of years to 
The Lamb was Tasty and Tender, latterly, Clive and Maggie would give conflicting reports. It was Maggie who first encountered Kidney. The occasional fatty pieces gave off a powerful Mutton Flavour. Both Sucky Bones and Ribs were encountered, so a familiar cut of Lamb. 
We had to meet Mother-the-Chef. We also needed a name, and so Shaheen was summoned from the kitchen. The 
The Masala looks to be authentic Desi Korma, Lamb on-the-bone, as it should be. Dr, Stan did not register – Citrus – but did offer:
Hector has his favourite places, locally these are well recorded in 
It was just after 14.00 when Hector arrived at 
I was here for the Curry and there was no need to fill up on these, the gesture was appreciated.
A young solo diner was finishing his meal as I entered. Soon thereafter, two couples took the table adjacent to my own. The glass partition, a remnant of you know what, still serves a purpose. Bottles of wine, Starters, main courses, it was good to see the 
Curry, classic Curry. Topped with Ginger Strips and no more than a threat of Coriander, the large pieces of Lamb stood out in the Masala. On decanting, the Meat count easily reached double figures, not every piece on-the-bone. Plenty of eating here.
The Masala, well that’s what makes the Curry, oozed quality. The rich, brown colour, the oily tint, the flecks, a blended delight. 
The Spice was immediately noticeable, far from silly, I chose not to have the second Chilli. Enough already. The Seasoning was a tad below the Hector idyll, still sufficient to let the Masala Flavours emerge.
The flecks suggested the addition of Yoghurt to the Masala, a slight Creaminess, well within acceptable parameters, befitting even of a Karahi. 
Curry in Partick was today’s objective, however, Little Curry House (41 Byres Road, Glasgow G11 5RG) became the fallback. The ongoing project of exploring the menu at the impressive, and long overlooked 
Marg and Hector passed Little Curry House a few weeks back and studied the menu outside the now extended premises. Gone is the reliance on the poky downstairs seating area and mezzanine, though these could still provide an overflow. Instead the acquisition of the adjacent unit has provided a more spacious and brighter dining area. Business must be good to justify the investment. 
The waiter led me through the original doorway to the new dining area. A couple were sat at the window table, live decoration. I was offered a choice of any small table to the rear. Despite sitting as far as possible from my fellow diners, I heard every word of their conversation. The chap considered himself an expert of World affairs, why he had to wait for this meal to impart his knowledge to the suffering wife, well, who knows? 
The Express Lunch Menu (£11.95) was already on the table. With only one Lamb Curry here, and that being Lamb Karahi (£1.95 supplement), almost tempting. However – lamb cooked in a traditional pepper sauce – was never going to entice the Hector. Whose – tradition – is a – pepper sauce? Not one that is recognised in these pages. Exactly what type of – 
I asked for the Main Menu. Much better, way more options. Having read this side of the menu only, a key piece of information was not taken on board.
The waiter suggested a Poppadom (£1.20), no thanks. And with Spiced Onions, Mango Chutney and Mixed Pickles at £1.95 each, I was not being taken for a mug. Those who choose to do so, have my permission, but please, not in my company. 
The waiter brought a heated plate, a side plate. I was to eat my Curry and Rice from this? Even when the food arrived, the penny didn’t drop. And given the price of the Rice portion, why would it?
The contents of the small bowl looked familiar. The same colour and consistency in the Masala as has evolved at nearby 
White Fish, possibly Haddock, spiced only on the exterior. Hector’s ongoing argument re Chicken Curry comes home to roost. It did taste – Fishy – a key feature in a Fish Curry that too often is not realised. 
The Flavours, I recognised. The same tang as is the feature of Machi Masala at 
The Rickmeister, aka The Man from 
Arriving at 
Mr. Khan himself took the Order after Ricky began to believe we would have to go up to the counter. I did advise that if drinks were required, it is a matter of help yourself from the fridge. Dr. Stan took a Rubicon, no other drinks were consumed, though a jug of tap water was available, if one insisted. At 
Technically, the wrong Masala, a traditional Aloo Gosht should be served in a Shorva, however the House Blended Masala is what I was expecting. That is how it is. I arranged ten large pieces of Lamb over the Rice, then half as many bits of Potato. 
A lack of Seasoning has been the recurring criticism on my previous nine visits to 
Beautifully Tender Meat, only but a trace of sinew encountered, this was quality. Some pieces of Lamb suggested absorption of the Spice, a parameter verified when I tackled the Potato. Clearly, this had just been added and so the magic absorption that an Aloo Gosht on display would have acquired, was not present. Still, the light and fluffy Potato was adding further Diversity, and why I chose this over the Lamb Mushroom Curry (£11.95). 
Why this was £2.00 dearer, than the other Dishes on the 
It’s alright, not what I was expecting – was an early comment by Rick. 
This was Dr. Stan’s second Palak Gosht in eighteen hours. The Hector did well not become involved last night. A victory in Europe by The Famous had to be celebrated otherwise. 
A basic curry with medium spice. A good blend of spices. Gemüse spinach, which I like because its quite thick. Tender meat, plenty of it. Just about finished it. 
The Bill
Monday lunchtime finds Hector and Marg at 
West St., Tradeston, Glasgow G5 8BA). En route, Marg declared that she was happy to have the Lahore Lunch (£8.95) which features Vegetable Pakora, Keema and Chapattis, great value indeed. Hector had a Desi Curry in mind. 
Medium plus – was the agreed Spice Level. Usually, at 
The Vegetable Pakora arrived, three large pieces, a Chilli Dip and a Soupçon of Salad
Well-fired, a no doubt double fried, Marg insisted I have one. I took a half, an opperchancity to secure a well illuminated photo. Discrete pieces of Potato and Onion were not visible, the Gram Flour was to the fore. Suitably Spiced, tasty, however, Hector’s plate was about to be topped up with something else.
Served at her discretion, this reinvigorated a conversation Marg and Hector have been having since our recent two visits to
The waiter brought the remaining food on a large tray. Two Chapattis, Marg only required one. Wholemeal, not suitable for the Hector, Marg was content. 
Not the full portion as ordering a la carte, but approximating to the actual quantity which Marg prefers to eat. There was a moment of concern when Marg thought she might have been served Chicken Mince, but the darkness surely confirmed Lamb.
Across the table, there was a completely different dining experience. The Mushroom Rice was served directly on the plate, not 
The quantity was significantly more than Marg had been served. The Meat count reached double figures as I arranged the Lamb and some of the Thick Masala on top of the Rice. Spotting the Sucky Bone was another plus.
Small pieces of Pickle were strewn through the Masala. The distinctive 
Super-Tender Meat, melt in the mouth, but as I remarked to Marg, I always end up chewing, then chewing more and more, towards the end game. This must be down to me, not the Meat on the plate becoming tougher. 
An interview? 
Yadgar
Hector’s portion of Goshat Karahi (£10.00) had been ordered yesterday by contacting Shkoor, Mein Host, directly. This would avoid a forty five minute wait for the outstanding creation to be prepared to the standard which sets 
The window tables were occupied as I entered, other people evidently appreciate this time of day as an optimum time to eat. Unusually, I took the furthest table between the kitchen entrance and the facilities. Shkoor arrived moments later, Robbie soon thereafter.
Food, Robbie ordered a Daal and an Aloo Gobi. Today, as one of the Daily Specials, Aloo Gajar Mutter (Potato, Carrots and Peas) was also on offer. Unusually, Aakash our waiter, had provided a 
Not to be denied, I added a portion of Aloo Gobi to my Order, Chapattis (£0.90) would accompany, not that I would be eating much Bread. Wholemeal Flour, I have gone off it. The customary cans of Mango Rubicon (£1.80) completed the Order.
Today, Poppadoms aplenty, Salad, Dips/Chutney, and Mixed Pakora spontaneously appeared. This is why Hector and Co. usually pay an agreed sum when eating here en masse. I’ll also invite readers to go back a few posts to share the recent angst of paying for Poppadoms etc. 
A portion, eight to ten pieces of Meat, is typically served in a bowl, behold the full Karahi! This was easily the half kilo, not on the 
Topped with Coriander and Ginger Strips, Tomato skins were visible in the Minimal Masala. Karahi, not Curry per se, prepared Meat is cooked in a Tomato-based Masala. Simple, many a Chef has relayed the method, online videos too, but Hector’s attempts always fall short. It’s not just knowing the ingredients, but the how much and when. At 
Daal has of course featured previously in these pages, appearing as a – try this – when there’s a group. Robbie remarked on the size of the Lentils, yes they come in varying sizes and colours, advises the omnivore.
With the Oil separating and collecting on the periphery of the plate, a good stir was probably required to bring out the full Flavours. Unless it’s a veritable slick, never discard the Oil.
The humble Potato, such a key ingredient, it can be added to any Curry. Potato absorbs in the way that Chicken never will. Cauliflower always brings its own distinctive Flavour to the party. As long as it al dente, another winner. 
The Aftermath
Lord Clive and Lady Maggie of 
As ever, the two tables were unoccupied, however chairs along the wall have been replaced by fixed seating. The wall covering has also seen an upgrade. One can conclude that people sitting-in is being further encouraged in what is essentially a Takeaway venue. Next, a toilet, then we’ll be talking. 
The hoped for Lamb Karahi Lahori was on display and in sufficient quantity for the four of us. Maggie accepted she should have this, such was the level of recommendation. Marg considered her favoured Keema, here as Aloo Qeema (£7.00/£9.00), but on seeing it was Chicken Mince, decided otherwise. This would be her first full on experience of the Lamb Karahi Lahori at 
With no sign of Arshad or Amjad, it was clear that the chap serving was another relative. Bread was added to the Order: for Marg, her customary Tandoori Roti (£1.00), for Hector – Tandoori Naan (£1.50), Clive was not missing out on the opperchancity to have a Lamb Mince Paratha (£5.00). Maggie enquired after Rice. Boiled (£2.00) and Chicken Biryani (£6.00) were on display. Mushroom Rice, her request, not possible. Boiled it would be – and not too much – was the plea. 
The usual table was claimed, I arranged glasses of water, it’s help yourself at the counter. The Bread would be cooked to order, the reheat of the Karahi would not take long either. 
A Modest Salad and a bowl of Raita followed next.
Then there was the Boiled Rice, way more than Maggie required, Clive took some, but again, wastage. We were here for the Curry. 
Approaching a Shorva, and so ideal for dipping, the Masala was packing the intensity of Flavour I have come to expect at 
Marg:
Today, Howard and Hector finally enjoyed a day of indulgence featuring the odd Bier or two, and many a cult movie: Hell Drivers, This Island Earth, The Day The Earth Caught Fire, The Satan Bug, Zero Hour, The Black Shield of Falworth, Deep End. A home-cooked Curry would feature, Marg even promised to return in time to partake. 
This morning, the final preparations. 
Visually, this Desi Lamb Curry is what I had imagined: a Thick, Tomato-based Masala with minimal Onion, the hint of Creaminess partly from the Cashew Nuts. The Potatoes, having sat all day in the Masala would have taken in the Flavours. 
Some of the Meat had already detached itself leaving Sucky Bones. The Tenderness was a given, the pre-cooking guaranteeing this. Having been cooked firstly in the Garam Masala, then the main Masala, the desired – something extra – was achieved. 
This Lamb was very much in the – giving – category. Short of ordering Tikka Lamb, Mainstream Restaurants do not manage this, and how is pouring a Masala over Tikka Lamb a Curry? 
My first fork happened to have a black cardamom. That woke up my senses. The texture of the sauce and lamb looked perfect. I thoroughly enjoyed the very tender meat with flavoured potato. 
The curry naturally was lamb which came in a rich, deep sauce. Dark and intense, both the sauce and meat had oodles of flavour, with the lamb being melt in the mouth. Given that some, too many restaurants et al only get one element of this right, it was a bonus to get both. 
Hector and Marg are back at 
Craig and Lesley used to appear regularly in these pages, 
An Interesting Starter: four pieces of Chicken, just as well, one each. With cremated nodes, suggesting the Tandoor had been employed, still remarkably White Chicken. Soft, succulent, the Cheese was noted by all but was not intrusive. A new experience. 
The Special Dham Pilau was experienced by Hector 
Topped with Ginger Strips, a threat of Coriander, sliced Bullet Chillies and a slice of Lemon, plenty garnish. Crunchy bits, Spicy bits, Tasty bits, for later. 
Served Whole? Nope. The way the Naan is cut at 
The same Toppings as the Nihari, I wonder how similar was the Shorva/Masala. Marg would go on to describe the Masala as – Thick, so maybe a significant departure from what I had been served? No doubt, the Lamb was from a different cut of the beast. Marg’s summary of the evening:
As seen on Tuesday, no Herb Toppings, Cashew Nuts featuring instead. This Masala was Classic Curry and with this I would have favoured Rice. On advising Craig, Marg was mindful that he does not normally tolerate Cream in any form, yet he accepted a hint of it here. Sqd Ldr Craig:
Punjabi Chilli Chicken
This 
Inevitably, the Bread formed much of the leftovers.