On Monday, the plan was to take Marg to Bombaywalla – Indian Street Kitchen (186 West Regent St, Glasgow, G2 4RU) in order to sample the Keema Matar (£11.50). Alas, Bombaywalla is closed on Mondays. Consequently, Marg had possibly the best Keema Aloo she has ever experienced at nearby Curry Cottage.
We arrived today at Bombaywalla at 14.45, Sijin, Mein Host was absent. I would later establish that the Chef was not the chap I have seen on my previous three visits.
In order to enjoy a different perspective, I took a larger table on the far side. The restaurant was empty, our choice.
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. Bombaywalla operate a free BYOB policy can one bring a large bottle of Sparkling Water?
For Hector, today it had to be the Lamb Sukka (£11.95), a Curry that was a test of endurance when had last visit. A Malabar Poratta (£2.95) would accompany. This would be the much sought after – White Paratha. I only know three other venues in Glasgow which serve this.
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.
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The wait was appropriate, plenty of time to take photos from a different perspective. There was no conversation with the chap, his English was clearly not up to it.
Frankie Wrap – Minced Lamb & Green Peas
A substantial Wrap, accompanied by a simple Salad and a Mint Sauce. Marg identified the other contents beyond simple Mince and Peas:
A good size, full of minced lamb and peas with extra salad, especially onions inside. A good spice level, with a small salad. The mint dip was not used.
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.
Still, a White Paratha, glorious!
Lamb Sukka
In discussion with “Babu” at G-RAF last week, she confirmed that – Sukka – means – Dry. A Dry, Thick, Minimal Masala is of course Hector’s ideal Curry. Last time, the Spice Level was beyond – Vindaloo – the Seasoning off the scale. Surely that had not been the intention?
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.
The Big Spice was there, the whole Green Chillies were set aside, enough. The Seasoning was taking no prisoners but not as extreme as before. This Curry had it all. The South Indian Flavours were to the fore. Marg had a Soupçon and remarked on the intensity of the Flavours. She has only tasted this level of Smokiness in the Chettinad as served at our favourite München Curry House – Indian Mango.
The Lamb was beautifully Tender. With minimal Bread, my custom of scooping the Masala with Paratha and eating the Meat alone, was the only option today. Maybe this Curry would also work with Rice. Even a share of the Masala Rice (£2.75) would work.
Coconut is not an ingredient I rush towards. However, a decidedly pleasant toasted Coconut was coming across. I am becoming used to this, it worked.
In terms of being a test, this time I passed. Today’s Lamb Sukka was moderate in comparison to last month’s, maybe it could be reined in a bit more. A remarkable Curry, certainly one I shall return to in the future, time will tell.
The Bill
£25.75 The price of Soft Drinks is not on the menu. Having been charged £1.95 for each of the unwanted bottles of Still Water, there was no tip.
The Aftermath
No Sijin, no chat.
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. 
Hector is back in 
The extensive 
A few more diners arrived as we waited. In a restaurant that seats eighty in one open room, the place was decidedly quiet. Restaurant? Perhaps 
This was quite a plateful. First thing to notice: this was Curry with Rice, the latter being 
In the past, when I have been here on a more regular basis, I have asked for tweaks, principally added Methi on top. No such indulgence today. The missing 
Evidently, the food was served – hot.
One goes up to the counter to pay, and so we did, separately.
Apart from the masses who were at the King’s Theatre today to see Mama Mia, the stage-show of the movie, actually a remake of – Buona Sera, Mrs. Campbell – starring Gina Lollobrigida and Phil Silvers, Glasgow was empty on this fine, sunny day. The Meteorological summer has begun, we just need the weather to maintain this. 
Good to see you again – I have identified as Sijin’s customary greeting. I took a table, one to the right of my previous two visits. Having enjoyed the 
I studied the menu further, one day I shall have to come and not have Curry. Fish Cutlets (£6.95) shall certainly form the base of any such meal. 
Sijin brought the food. The quartered Naan was immediately forgiven. Just look at those blisters. This Naan was remarkably light, fluffy, and had more risen pockets than I have ever seen. Inevitably there would be the temptation to overdose on Bread, as if. Sijin told me that many would have Paratha with a Sukka. The Malabar Porotta (£2.95) will have to be tried, if it’s the too rare White Paratha, Hector will be in raptures. 
As promised, this was the Dry, Thick Curry Hector seeks. I chose to eat from the bowl so there no Meat count. As I would come to realise, there was loads. 
As for the Seasoning, here we go. If there was a Hector Scale of Seasoning ranging from – non-existent – through – fine – to – brave, then this was – Brave+. If one cannot handle – Well-seasoned Curry – do not order this. 
Despite the Lamb being seemingly endless, only a Soupçon of the Masala had to be left along with the discarded Curry Leaves and a whole Black Cardamom, encountered the way one hopes not to. I hope this Lamb Sukka does not disappear from the menu. I’ll be back for more. 
Earlier this year I noted on a social medium that Danny Singh of 
Hector was summoned to the Southside for 14.00. People are off work today, and so are out to play. Trying to secure a Curry before 14.00 on a Friday in my happy hunting ground is no easy matter. 
A jug of water, with a glass, was presented. The glass I specifically mention, no more single use plastic in Scotland. The water too is worth a mention, why do I keep tasting chemicals in Glasgow water?
Lamb on-the-bone, in a Shorva, I could smell the Cloves as soon as the bowl was placed on the table. This was Desi Curry. When 
As anticipated, there was a huge blast of Cloves, then hot Spices. The Seasoning was there, spooning on more Shorva invigorated the Rice. The Meat was so soft one could have simply sucked it instead of chew. Sadly, the Flavours from the Herb-rich Shorva had been absorbed by the Potato more than the Meat. Time to spoon more Shorva. Of course, the Flavours from the bones had infused the Shorva.
It’s easy to dismiss such a Curry as being – Soupy, however, when a Shorva is this tasty, one has to acknowledge and appreciate the genre. This was remote from Hector’s preferred Thick Masala. This was Desi Curry, and why I was here. 
The Bill