… of course, the Hector was at Curry Pot (139 Dumbarton Rd., Glasgow, G11 6PR) not for Takeaway, but to sit in, and for this there is a different menu.
Having avoided the imminent thunderstorm, it was 14.00 when I reached Partick Cross and the venue which provided dinner, once a week, at least, back in the mid 1970s. That story was told in my last visit to Curry Pot in June 2013. A – perfectly enjoyable and competent Curry – proved not to be enough to entice me back, until today. Well actually, Monday, it was here I was heading to with a notion for a basic Curry & Rice. Curry Pot, although Rajiv would tell me later, is open – from twelve until twelve – this is not the case outwith the summer. Is today not summer? Maybe it was yesterday.
It was Chef Suriya who served me. I was directed to the – Sit In – menu housed in a dookit on the wall at the entrance. The Lunch Deal (£10.95) did not entice, no Lamb Curry. I studied the Takeaway/Delivery menu, more options. Suriya brought his copy from the counter, mine only had print on one side. Also!
Lamb Curry With Ginger, first on the list, and two prices quoted: £9.50 to sit in, £12.95 to Takeaway. Unusual, however, the sitting in portion is presumably smaller. I watched £9.50 being noted. The Takeaway menu had Mushroom Rice (£3.95), way more interesting than the straightforward Pilau Rice (£3.40 / £3.70).
Curry Cafe? – no, there is no ready-cooked Curry on display as per the oft visited venues on the Southside. As with New Cafe Reeshah across the river, Curry Pot is primarily a Takeaway with some seating. The chance to have the fayre without condensation contamination is surely the best way to enjoy it?
Curry Pot can accommodate nine sit in customers, this I would love to see. I took my place, mid room, at the pair of small tables. No point being window dressing. A drink was offered, a can of Rubicon (£1.95) was accepted. I congratulate Curry Pot on their fridge setting, a cold drink should be – cold.
The Mushroom Rice was piled high in the handi. I feared a Euro-portion, but once spread out across the plate, I knew this would be manageable.
Fresh Mushrooms, Black Peppercorns, Cinnamon Bark, were the key features. There’s a wall poster highlighting the Biryani at Curry Pot. This Mushroom Rice was in effect Biryani quality. Full of its own Flavours, a Dish in its own right. Moist, so I would not be concerned about running out of Masala. Chimes of India, along the road, serve an excellent Mushroom Rice, Curry Pot may have set a new standard. This was outstanding.
Lamb Curry With Ginger
This handi felt slightly smaller than the Rice. This made the Toppings of Ginger Strips and Coriander stand out. I counted six pieces of Meat as I arranged the Curry over the Rice. Two were decidedly larger, so the – minimum eight – was attained. A viscous, blended Masala, appearance-wise, this is what I had I mind for today. After Wednesday’s share of a kilo of Karahi Gosht at Mera Lahore (Edinburgh), it was good to get back to basics.
A good Spice Level, far from being challenging, well Seasoned, the Hector was onside. Anticipating a blast of Ginger, I was surprised when this Curry took me towards the south of India. No Smokiness or burnt Coconut here, however, I see South Indian Lamb Chettinad (£9.80) is available here, but the distinctive Flavour of Anise. On Monday, the Lamb Handi served at nearby Banta Wala was similar to what lay before me. Today’s was less – monotonous – the Mushroom Rice playing its part here too. A month ago along the road at Mother India’s Cafe, I had – Alan’s South Indian Ginger Lamb, a non-event in comparison to today’s Curry. This Masala was right up with the very best.
The Lamb was suitably Tender, I was aware of the need to not scoff the lot to soon, the larger portion would have been even better. Again, the complexity of Flavours from the Rice, plus the Mushrooms were adding to the overall enjoyment. The Lamb was – Meaty – but not giving back more as in the Southside Desi Houses.
Suriya came from the kitchen and asked – anything else?
No thanks, this is great.
Clearing the plate, a sign that the quantities served were well judged. I didn’t need more, but was already planing a return visit. Saag, Bhoona, Chettinad, and even Karahi – with a tweak – await.
The Bill
£14.95
The Aftermath
It was Rajiv, front of house and taking phone Orders, who took payment. I showed him my previous review, featuring Simrat – the boss – whom I met in 2013.
The food was duly praised. Rajiv was impressed when I was able to specifically identify – Anise – in the Masala. Suriya was summoned for the photo, excellent chaps.
I feel the Hector has a new project.
2025 Takeaway / Delivery Menu
Mera Lahore (26/27 Haddington Place, Edinburgh EH7 4AF), one of the ribbon of Curry Houses on the stretch down towards Leith, has been on Hector’s radar for some time. A Punjabi restaurant in Edinburgh, and one of only four known in this city which serves Karahi Gosht by the kilo, i.e. in the authentic manner. 
We arrived at Mera Lahore at 19.40. Two tables were occupied in a venue which I shall describe as a – Pukkah Cafe. Two chaps, then a mother with two weans, were in situ. The toddler felt it necessary to climb all over the furniture, the baby was a screamer. The screaming was relentless, the worst ever experienced, and the Hector has made many a comment on this subject. What are parents thinking when they take these entities out to dine in public? A simple – there-there – or however this translates into Urdu, clearly does not work. Get the wean out, deal with it.
We couldn’t hear ourselves speak – the chaps at the adjacent table were keen to tell me when I went to take my photos of the surroundings. 
Having – persuaded – Dr. John in advance that we should share the kilo of Lahori Butt Lamb Karahi (£34.95), and that a Starter would be out of the question, he searched for this on the menu, whilst I photographed all. Aqib showed us the page. 
£4.00 more for – Boneless, interesting. Having prepared the appetite for late eating, I knew we should manage the kilo, Boneless, no, but then that’s not the true authentic Dish. 
Supposedly double-fried, the Pakora was well done. A decent portion. Dr. Henry:
another would be required.
The Meat covered the full extent of the flat karahi, no doubting the portion size. An array of Bones were visible, different cuts of Lamb, I could see thick Chops and a Sucky Bone!
I let my fellow diner did in, he took but a few morsels initially and purloined some of his Henry’s Rice. There must have been enough. 
The Masala lacks Seasoning – was my first note. That would turn out to be my only negative. 
This is what Dr. Henry orders, this is what he likes. If the Pakora was found to be – a little Spicy – then the base level has been established. This Chicken Korma was as Henry, and many other diners, are accustomed to. Dr. Henry:
I enjoyed my curry this evening. My Chicken Korma was sweet and tasty and the boiled rice a tiny bit on the dry side. Overall a satisfying meal.
My issue here is: apart from the Chicken, just what was in the karahi? Presumably no more than spoonful of Sauce from The Big Pot, a mass of Cream and a dose of Coconut. Chef could take the day off. Just what is one paying for here? Especially with the uniform pricing. 
The Aftermath
On leaving home this afternoon, Hector’s mind had traditional Curry & Rice foremost in mind, nothing exotic, something simple. En route to Partick it was realised that being a Monday, the intended venue opened later, i.e. too late. 
Arriving at Banta Wala at 13.45 the dining area was empty other than the waiter and waitress. 
The menu was an A3 paper sheet set as a table mat, but removed after ordering. The waitress took the Order for a 330ml bottle of Sparkling Water (£2.60) as I perused the menu. Lamb Rogan Josh (£14.95) was in keeping with the original plan for today, however, a memory of outstanding Paratha led me towards a Curry which should command Bread. It was in 
The food was brought by the waiter at 13.59.
The Paratha, served whole, was clearly overdone. Had this been a Naan I would no doubt have been celebrating the burnt extremities. 
Served on a plate, not a handi, there was no sign of the – earthenware – in which this creation had been reportedly cooked. Topped with Ginger Strips, the Dark, Thick, Herb-strewn Masala impressed. This is how the Hector likes his – Curry. 
As I was not decanting, it took a while to confirm that the Meat count was into double figures. Later, Steve would tell me that the last time he was here, he sent back his plate featuring a mere three pieces of Meat. Today, there was certainly no issue with quantity.
As outlined back in January when Marg cooked 
The point of this day is for me to sit down and eat, no planning, no involvement, as Marg does otherwise, seven days a week. Marg even had to go shopping to find the key ingredients. The full recipe remains unknown, some ingredients were not Hector’s – go-to. I have never cooked Caramelised Red Onions, I could do without them, same for Chickpeas and Mint. With Peas, these formed the Interesting Vegetables in what would become the Spicy Rice. 
With the Fish baked in the oven and the pre-cooked Rice added to the Vegetables on the gas hob, simples. 
Marg announced that the Raita was meant to be poured over the Fish. Other than squeezing the Lemon, no way was I adding something cold to hot Fish. I used the tasty Raita as a complement as and when. 
15.15, a Thursday afternoon, and Hector finds himself in the Southside. With time to snack, where’s better then 
Aloo Gobi (Potato and Cauliflower), Aloo Gajar Matar (Potatoes, Carrots, Peas) were on display along with other delights. What might have been Aloo Gosht disappeared. Two more trays were due out shortly: Beef Biryani and Chicken Jalfrezi. The latter was definitely not for Hector. I took the opperchancity to tell Shkoor, a boy in the 1970s, that my first encounters of Biryani back in the day, always included a side of Masala. 
I took my seat mid room. All tables towards the window wee occupied. Mid afternoon dining, excellent. The remainder of the room was empty, however, spot the Melon. Melon Curry? 
This was where the Salad was sneaked in, sliced pickled Green Chillies in there too, what a plateful! The Fish count reached double figures, and these were not tiddlers. This was a meal in itself. 
Two large, in effect, Chicken Burgers, but nothing like any so-called Chicken Burgers served in the Burger joints. Chicken, Onion, Chilli, Spices, all ground and formed into the patty. 
A snack, had there been Bread or Rice, no way would I have managed all that had been set before me. I left a bit of greenery, because that’s what you do.
Rainy Monday
There was a quick glance at the Curry on display. Lamb Karahi (£11.00 / £13.00) was there, sorted. I fancied Rice today for a change. No Rice. Eh? A Naan (£1.50) would suffice. Marg took longer to study all that was on offer. 
Arshad was keen for us to try the Okra Lamb or Saag, not today. He also held up a tub of 
Both Breads were served whole. Wholemeal Flour in the Roti, not my preference, but Marg is happy with this. The Naan, as ever, looked inviting. Arshad made a point of telling me he had added the buttery sheen. Risen, blistered, light lovely Bread, and as ever, as much eaten as could be managed. 
The peripheral Oil was the only visible proof that this Curry had the correct level of moisture. It’s meant to be Dry otherwise, a classic example sat before Marg. The discolouring of the Potato was evidence that it had absorbed the Flavour of the Minimal Masala. Marg:
The bowl was full of mince and potatoes with a freshly made Roti. The flavour was peppery and I enjoyed the cooked potatoes in amongst the minced chicken. Ate three quarters of the Roti, it was crispy and was made with wholemeal flour. The food was not piping hot, but very easy to eat.
At the first glance, one sees the Oily Shorva around the edge of the plate, maybe why I would like to try this creation with Rice. Then there’s Masala with Peppery flecks, shrouding the Meat, in the true Punjabi Karahi style. Served on-the-bone, as it must be, wonderful.
The level of Seasoning meant that the Masala was bursting with Flavour. The Spice Level was not challenging, the Pepper a standout. Super-tender Lamb, a joy after last week’s experience at 
Marg dropped me off at Ibrox Subway Station even though Shields Road was nearer. An opperchancity to consider that The Famous won a trophy yesterday, it’s seems ages since the other lot won anything…
A threatening sky, after a month zero rainfall and even sunny days, Glasgow is back to its usual, and so is Hector. With no Desi Korma found in 
No Dr. Hanane serving today, no opperchancity to celebrate 
Today, a veritable mountain of Meat. The appetite which was decidedly missing on 
The Spice Level built steadily. Spicy – here does mean a good – kick. The mouth was – on fire – mid meal. A Spicy Korma, and why not?
The Masala was classic Desi Korma, the Seasoning was more noticeable here than in the Lamb. A gorgeous blend of Spice, no individual one stood out. Is Hector missing a blast of Clove? I was less aware of the Citrus Flavour associated with this Curry, however, this Blog entry has more to reveal. 
King Gizzard and The Lizard Wizard, Howard’s favourite band, is the reason why – the six – are in 
Royal Spicy Restaurant (Rua do Benformoso 71, 1100-084, Lisboa, Portugal) lies across the street from 
With a busy day ahead, Hector’s Curry had to be early. We reached 
Food was being dispatched to fellow diners with great efficiency. The wait was not long. The Naan, served in two pieces, was white, light, fluffy and suitably blistered. Beautiful Bread, and why so little would be eaten becomes clear.
The sheer-white creaminess was instantly off-putting. Fortunately, there were signs of Pepper in the Masala, and no sign of anything – red. That this was a Namkeen Curry remained a possibility. The published photo featured Green Chillies, the Toppings today were the standard Ginger Strips and Coriander. Should I have asked for – Spicy?
The first dip of Naan into the Masala confirmed that the Hector had got it right. The Salt/Seasoning was apparent, and the Pepperiness defined the Dish. Somehow, despite appearing to be bland and creamy, this Curry was not. On replicating my manoeuvres, Marg concurred. 
At this point Marg weighed in with the remaining Naan and scooped up a decent amount of the abandoned Masala. Between us, we made an acceptable impact on what, technically, was a portion for two. 
The various Fish Curry Dishes on offer will guarantee a return to Royal Spice. Surely, less chewing required? 
Coliseu dos Recreios resembles the Albert Hall. We were happy not to be in the central standing area, the mosh pit proved to be an unsafe place for people of a certain age. Standing for four hours, no thanks. The twin rows of boxes, may be a hundred plus, above these, another seating area, with another seated gallery above. For the support, we were the only people occupying a box.
Etran de L’Air, from Agadez (Niger), played in Glasgow a bit since. Dressed in their desert garb, no facial recognition possible. Their music, hypnotic, repetitive, took me back to the albums of Manuel Gottsching (Ash Ra Tempel) but with an African twist. 
King Gizzard and The Lizard Wizard were formed in 
King Gizzard and The Lizard Wizard release new music every other week it seems. Their style varies, this evening they avoided any Country references, thankfully. No Country, no Regae, no (c)Rap. Not in these pages. This evening they concentrated on a sound somewhere between Hawkwind on steroids and Shoegaze. 
Marg had never witnessed such prolific crowd surfing. From our safe vantage point, amusing. On whatever cue, the central hundred in the mosh pit engaged in uniform antics. Just how good was the box, and by this time, five others were occupied. How dare they?
Musically, a performance which was much appreciated, despite two of us not knowing a single note. Let the – songs – develop, no need to come up for air every few minutes, this is what the Hector seeks in a band. Would I buy their CDs? Where would one start? Tonight, no more than two tracks were played from each of the nine albums represented.
Howard’s assured us that the synth-board does not always make an appearance, we were treated to more – Techno-style Musik – towards the end of the set. As this, one argues, has its roots in 1970s Krautrock, of which this author was on top of the game at the time, nought wrong with that. 
Curry in 
With Lord Clive and Lady Maggie staying at the same accommodation as Marg and Hector, close to Largo do Chiado, the four set off in the direction of Martim Moniz. The plan was to use Tram 12, however, today it had been cancelled and some of the tourist Tram 28 rolling stock was running the key part of the route from Praca de Luis de Camoes to Martim Moniz. As ever, the queue for Tram 28 was silly, Plan B, the escalators through the hill at Baixa-Chiado enabled our progress towards the famed 
Howard, a 
The menu was different, no longer a printed list, but an iconic layout, a style seen previously up the street at 
Today, Clive was playing silly buggers, and had Maggie describe every option on the menu rather than tell us what he fancied. Come on Clive, it’s either Karahi or Dhansak. As the latter was not available, he went for Chicken Boneless Handi – Handi Frago Desossado (€9.00 – half). Marg for her non-Curry-snack chose Kebab Roll (€5.00) with – two sticks. Seekh Kebab.
Hector. I advised Clive that his favourite Keema Naan was not available, however, a Qeema Parata + Chai (€4.50) was. Sadi informed us that this was only served before noon as Breakfast (Nashta) and suggested a Roghni Naan (€2.50).
Various staff members were involved in the delivery of the food. We got there. 
The Plain Naan was served whole. The thickness suggested half Naan – half Roti, but as always in 
Two Lamb Seek Kebab with elements of Salad wrapped in a Roti. This looked to be a delight, way more interesting than just having the Seekh alone. It proved to be satisfying, Marg:
I decided to have a kebab roll instead of a Curry. Rolled up in a pitta bread or roti. Full of two Lamb Seekh Kebabs, as well as chopped cucumber, onion & coriander. There was a sauce added to the salad. The food was easily eaten with silver foil wrapping up the bread. I enjoyed the burst of coriander and the spicy meat. Plenty of flavour and very filling.
Ginger strips and a sprinkling of Coriander topped the abundant portion of Karahi. The Masala was not in the classic Punjabi style, Soupy in comparison. As much as eating this Karahi was enjoyable, and we stuck to the code, Rice could well have been the better accompaniment.
With a definite kick, the Spice level was as asked for. The Seasoning impressed, this was going to be a pleasing session of Curry eating. Yoghurt flecks were visible in the Masala, adding a moderate level of Creaminess, noticeable but not detrimental.
The Meat was served on-the-bone, a Lamb Chop was in Hector’s karahi, not Howard’s. A Sucky Bone was duly encountered, the occasional pieces of sinew had to be cut off. Chewy in parts, mostly soft, the Mutton was supersaturated. It’s moistness was outstanding, particularly after the 
The Sauce Was The Star.
The presentation of the Chicken Karahi was similar to the Mutton. The Masala appeared ot have a similar Texture, still Soupy, maybe a bit more yellow. Steve:
Chicken pieces on the bone were n*cely cooked. The sauce was very tasty and spiced as I had requested. Small chunks of fresh ginger were a n*ce addition. The consistency of the sauce was just right. Would order again.
Although Maggie had made lots of positive comments as she ate, there was no formal declaration thereafter. Hector shall admit to being impressed by the appearance of this Chicken Curry. Maggie’s smaller portion looked tempting, the Masala, darker than that served to Steve, intrigued.
Handi, as is consistently reported, can be anything Chef wants to dish up. Not served in a handi, but a simple plate, this looked to be nothing special at all, a straightforward Chicken Curry. 
Having taken the group photo, Sadi was well onside. The Calling Card was well received and attracted the attention of the senior staff member. They were issued one 
It is approaching seven years since our last visit to 
Maggie had a table booked for 14.30. They were disappearing later for a comedy show. Adam would also join us pro tem. Marg and Hector would subsequently watch the FA Cup Final, where the result proved to be as ridiculous as The Famous having a perfectly good goal chopped off, again, earlier in the day. 
Four, as predicted, a decent size, else there would have been a stooshie. Suitably cremated, yet retaining their juicy succulence, one simply wants to keep eating these meaty delights. Marg:
Some may already be noting how magnanimous Marg had been during these moments. She had a different agenda. Marg:
The Bill #2
Topped with Ginger Strips, the Peas were visible confirming the – Mutter. This was an appropriately Dry Curry, maybe better eaten with Bread, their choice.
Adam departed after his meal, Takeaway sorted. The football was duly watched. How a referee, linesman, and VAR could all miss a last man hand ball at Wembley was commensurate with the equivalent triumvirate not seeing a ball in the net earlier in Scotland. So it goes.
The Naan was served whole as I had asked for, having seen Adam’s earlier in quarters. Just look at those blisters, how risen was this Bread? Light, puffy, 
The – Soupy – Blended Masala was abundant, hence the above generosity. There was a rim of peripheral Oil, should this be considered as a – Desi – criterion? Once again, Ginger Strips topped the Curry. I wonder how many people set these aside? Their presence always offers an extra burst of Flavour and Crunchiness.
The Spice Level and the Seasoning instantly impressed. Hot, hot food, care had to be taken. The blend of Flavours which burst on to the palate was a new experience at 
