Masala Twist (261 Hope Street Glasgow G2 3PS), almost a blast from the past. My only other visit to the Hope Street branch was not to these premises. Back in 2013, Masala Twist was further down the hill. My lasting memory was the outstanding Vegetable Paratha, the Curry wasn’t too shabby and Chef had been flexible and substituted Peas and Mushrooms for the otherwise abundant Capsicum. The Helensburgh branch has only been visited three times due to a lack of flexibility, also – Annaya’s – is presently the go-to venue for Curry.
So, Masala Twist (Hope St.) and why today? They are open from noon and stay open, thus Hector’s preferred mid-afternoon Curry slot can be catered for. Having studied their online menu, there was the feeling that they might be offering something beyond the Mainstream, hope street indeed. Mags texted yesterday, she too was up for a Saturday afternoon Curry, 14.30 was arranged.
Arriving first, the young waiter tried to squeeze me into the pit at the window, I wasn’t having that. Next, he offered a small table adjacent to three wuman, no chance. I gestured to the vast available space and was led the to the far end, adjacent to the bar. Above was a ceiling heater blasting seriously hot air. I would have melted sitting directly under this. By moving to the right side of the table, all was well.
I had already chosen my Curry – Rajahstani Laal Maas (£12.95) with a four Chilli rating. Chillies, Coriander, Whole Masala – potential, and no mention of the dreaded Green Mush which was prominent elsewhere in the Menu. In case the Masala was – Soupy – I decided on Rice and Bread. No way should I be able to finish both, however, the Paratha had to be sampled once again. Mushroom Rice (£3.50), a Plain Paratha (£3.25) and a small bottle of Sparkling Water (£1.99) would complete my Order.
Mags was punctual, she too sat on the side of the table away from the blast of hot air. Uncannily, Mags would order exactly what Marg would have chosen: Mince and Tatties (£12.95) with a single Chapati (£1.55) plus a bottle of Still Water (£1.99).
The young waiter had been keen to take a drinks order, I had held on until Mags arrived. Despite the full menu being printed on the table mat, we were offered a lunchtime menu.
Mags gave her order, now to ensure that Hector would not be served the unacceptable. Before announcing my choice of Curry, I told him that I didn’t want to see Green, Red or Yellow Peppers, – no Capsicum! He made a note then repeated – you do want to see… I put him right then asked him to ensure that the Laal Maas would be suitable. I was asked if I was allergic, – no, I just don’t want to see them in my Curry! He disappeared to the kitchen door where a confabulation got underway. After a few moments, Mein Host came over to declare that all would be well with my choice. There was an air of familiarity, was this Raman whom I met in the Byres Rd. branch, now Banta Wala, back in 2012?
Whilst we waited, I watched the place fill. The next diners were placed in the window pit. After that, the table I had declined, thereafter, the small table behind Mags. Five sets of diners, in a line along one wall, highly amusing. By the time we departed, the restaurant was remarkably full, it was great to see so many people out enjoying a Curry mid-afternoon. Maybe there is something here for everyone?
A young lady brought the food, I would most certainly eat all the Curry and hopefully do the Rice and Bread justice.
The Mushroom Rice was enough to share. I took a full plateful. Tasty Rice, tasty Mushrooms – Umami!
The Paratha was served in four pieces, the buttery sheen was apparent, layering, the spiral, flaky, all boxes ticked other than serving the bread – whole. This was a quality Paratha, I would manage around half, a pity because when I saw the Curry, I realised that this alone, would have been the ideal accompaniment.
Rajasthani Laal Maas
The Masala immediately impressed. This most certainly was not – Shorva – but a suitably Thick, and not excessive, Masala. Arranging the Meat on the Rice, the count reached double figures, decent-sized pieces of Lamb. The price was justified.
The first dip of Paratha into the Masala revealed powerful Flavours, Cinnamon and Cumin at a guess. Whole Masala? I found no whole Spices. The Seasoning was there, and the four Chilli rating was certainly justified. The Spice Level impressed, it wasn’t crazy, I doubt it would have caused many people distress.
The Meat was super-soft, beyond simply Tender. Excellent Lamb in terms of Texture, but it was not giving as much Flavour back as does the Meat in my most visited venues. The Mushroom Rice certainly added more Flavour to the meal, but then I felt that everything was becoming much of a muchness. Pleasant, enjoyable, but this Curry was far from making me want to rush back for more. It was a reflection of what is available in Glasgow’s city centre, decent Curry, but well short of the – wow! Meanwhile, across the table, Mags was tackling her mass of mince.
Mince and Tatties
Keema Aloo, nay this was Aloo Keema Mutter, there be Peas. This Curry impressed visually, enough moistness, no more, and no sign of an Oil slick. The Potatoes had been cut particularly small, such that the overall appearance was very much a plate of Mince. And there was a worthy mass, which again justified the price. The single Chapatti worked, a Paratha may have been an even better accompaniment. Mags’ verdict:
Keema Aloo Mutter, not soupy, flavoursome, I really enjoyed it and would have it again.
There was the sound of wee girls screaming, and again. Was the 2022 version of Donny Osmond across the road at the Theatre Royal? The waitress saw my puzzled expression.
Is someone in distress? – I asked.
It’s the function room upstairs – I was assured. Also, what was going on up there?
As I asked for – The Bill – I presented my Masala Twist loyalty card.
Is this still valid?
Sure, sir – was the reply.
A 20% reduction would make city centre prices more bearable.
The Bill
£38.18, however, this was reduced to £31.34.
The Aftermath
I asked our enthusiastic waiter if Raman was still part of Masala Twist. As I suspected, Mein Host who had spoken to us earlier was indeed Raman. My Calling Card was presented, Raman appeared momentarily. It is approaching ten years since we first met.
Raman told us that the Hope St. branch is where he puts in most time. The menu is due to be changed with South Indian Cuisine being added. Cue the opperchancity to mention Lamb Chettinad, and the hope that theirs will not be – Soupy.
Raman drew my attention to the Street Food section of the menu and highlighted the Bhatura. I have not seen these puffy, and sweeter, fried Breads in Glasgow, however, in Berlin they come with everything.
I shall certainly come back to sample the new menu, and let Marg have a go at her favourite – Mince & Tatties. In the meantime, Byres Rd. is calling.
Menu extracts
Somewhat predictably, 
What else? Shkoor advised that fresh Dishes were due to arrive from the kitchen soon. We already had enough to choose from. 
We took our seats in the empty room, have the heaters at the window stopped working? Fortunately, experience has taught us how to dress for 
Always a treat, one could overdose on these, the Flavours are wonderful. The – Big Spice Hit – was instant, that’s the palate into overdrive – I thought as I ate. Marg asked if there was actually – Meat – in the mash from which the patty had been created. I reminded her of my not so successful attempts at creating Chaplis during Lockdown. 
Fresh Haddock, shrouded in a Spicy Batter. Spice and the taste of Fish, add the hot sauce, and this is off the pleasure scale. Again, one could eat this all day, fortunately the quantity served was well judged. We could look forward to managing – The Mains – with confidence.
Three plates of Curry plus a tray with two Chapattis arrived. The bowls were hot, as was the food, crucial in February. With the photographic ritual out of the way, I pondered as to the necessity of the Chapattis. One would have done, Hector after all, had Meat and three Veg, who needs Bread? 
The Lamb was on-the-bone, one Sucky Bone was unearthed along with Black Cardamom. It has been a few weeks since I encountered the black, smokey pods. 
A Dry Curry, some of the Cauliflower had gone to pulp and was therefore indistinguishable in the Minimal Masala, the remainder was as should be. More Potatoes, can man have too many Potatoes in a Curry. A few days ago in 
Potatoes, can man, or a woman, have too many Potatoes in a Curry? Potatoes are a source of – Glutamate – QED. As are Fish and Mushrooms.
More Potatoes, more Umami! And more of Marg’s favourite Curry. Here was an appropriately Dry Curry with no sign of peripheral Oil, the healthy option. 
After an outstanding 
I poured the Raita over the Salad. At 
Tender-Soft, Lamb on-the-bone, and lots of it. 
The Bill
The décor at Vedi’s is outstanding, perhaps this is why others rate it so highly. I insisted Marg visit the facilities, the fountain is a hoot, and complements the most modern of fittings. Ambience, décor, these are not the parameters by which Curry-Heute rates a Curry House, it’s all about the food.
Marg had eaten earlier and so would have Indischer Masala Chai (€2.80). For Hector, Mutton Vindaloo (€13.90) with the accompanying Rice and Salad. Other Dishes featured the inevitable – 
From my seat I could see through the hatch into the kitchen. Takeaway customers were dealt with first. The Tea arrived with the Sparkling Water, the three young chaps serving were not exactly being overrun, however, Marg thought other customers were waiting a long time for their drinks. The Curry did not arrive in an instant which was pleasing, in fact it took half an hour.
When I saw the pot of Rice, I thought – 
The grated Coconut stood out in the Shorva-esque Masala. I can handle a bit of Coconut, hopefully this would not distort the overall Flavour. I decanted the solids, easily into double figures, then I realised some were Potato, but only three. Three pieces of Potato in a Vindaloo, more required, surely? 
The moment of truth, not bad at all. There was a sense of building Spice. The Spice would never reach a demanding level, clearly pitched for the German palate. The Seasoning was sound, this Curry had a chance of impressing the Hector. The Mutton was Tender-firm, well cooked Meat. By the time I added the remaining Masala to the Rice, I realised I could have done with some more. So, not excessive Masala. 
Marg was not having Curry-Heute, not even the presence of Keema on the menu could persuade her. Spaghetti Carbonara would be acquired later. At 
Marg’s Tea was everything I try to avoid. 
A tiny sprinkling of Coriander sat atop the Masala, plus more generous Ginger Strips. The Oil was separating in the karahi, a feature of many a decent Curry enjoyed back in Blighty. Having taken – enough Rice – I decanted the Meat and about half of the Masala. Curry Leaves revealed themselves in the mash, Tomato Seeds were prominent throughout. The Meat was easily into double figures, the Masala was suitably thick. Shorva – this was not! The colour was a comforting light brown, not – 
The first mouthful of any Curry at a new venue is always one of great hope. Being my third visit to 
The Spice Level was indeed – Scharf – but not crazy. The Seasoning? It could not have been pitched better. For some, this Curry may have been too Salty, however, this was the level of Seasoning all but Creamy Curry should possess. 
I gave the reply of approval, I would keep my powder dry for a few more minutes. 
Back to 
Five well fired pieces of Chicken were accompanied by Spiced Onions, a Modest Salad with some Raita poured on top. The Spiced Onions were left – too Spicy – was Marg’s take. Having enjoyed her lunchtime snack, the following was declared:
The abundant Masala was approaching Shorva, this makes for quite a splashy meal. With Rice, the excess is absorbed, this tends to be the runny component, leaving the thicker elements atop the Rice. 
Rizwan is deservedly proud of his butcher – I related. Marg cued up Martin for a more elaborate quote:
This Karahi is in a category of its own. It is not the thick Desi Karahi as served at 
With the excellent Naan in hand, the Masala was dipped into, a novel approach for Hector at this venue. All that needed to be confirmed, was. The Spice, the Seasoning, and thus the anticipated Flavours all present. Today, no Clove encounter, of any kind. 
And I would do this again, but only on day one of a trip when the appetite matches the Curry Lust. 
Tomorrow, we plan to meet up with Martin for Curry. Karahi Lamb was therefore not Hector’s choice today, instead it was Keema Peas (£5.30) with a Chapatti (£0.80). Unsurprisingly, Marg opted for the same. 
I saw a chap have two Naans with his Curry. How anyone could eat all that Bread still puzzles. Anyway, the Naan looked wonderful, risen, light and fluffy. I was wishing I had ordered a Naan, but when I started on my Chapatti I was gobsmacked. It has been a while since I’ve had a 
The standard, before the addition of moderate foliage.
Smothered in Masala, this of course would change the nature of the Curry. Normally the driest of Curry, this made my Keema Peas quite moist. The aim was – to give a kick. 
Along with the added Green Chillies, this goal was certainly achieved. The Seasoning was there. The Coriander added a further blast of Flavour, the diced Ginger added a crunch also. We both noted how fine the Keema had been ground, quite a difference from British Mince.
Good as this Curry was, it wasn’t Karahi Lamb, on-the-bone. Tomorrow. 
Marg was finished long before me such was the imbalance in the portion size. Her verdict:
The Village “Curry House”
Once upon a time, I was offered Palak Gosht in the Lunch Menu. The simplicity of the current list leaves Lamb Curry as the only Hector Curry option. If other variants are possible, why not make this clear? I did take the – on-the-bone – option at an extra £1.50. A pint glass of chilled tap water was secured. 
Three large pieces of a Red Pakora were accompanied by Salad nibbles and a Chilli Dip. Sesame Seeds were to the fore in addition to the – 
of Vegetable and Chicken-somewhere, giving an astonishing depth of Flavour. The Spice was significant and further enhanced by the Chilli Dip. Three pieces, already I was wishing I had six. The third piece had a visible piece of Chicken, but was still surrounded by the tasty, crusty coating. Excellent, and the Sesame Seeds were a wonderful addition. The next time I make Pakora, I shall dip the Mash in Sesame Seeds. 
Two simple words – Lamb Curry – not Hector’s usual go to selection. The Sucky Bones were a welcome sight, quality Meat. The Spice Level was adequate, the palate was already tingling after the Starter. Seasoning was not an issue, yet the hoped for – 
With about six decent sized pieces of Meat, four on-the-bone, there was just enough to make this a meal. I was left with the feeling that for 35p more, I could have had a full-on portion of Karahi Lamb, with a Chapatti, a few metres along the road at Karahi Palace. 
Lahori Chaska (571 Cathcart Rd., Glasgow G42 8SG), an addition to Glasgow’s Southside Curry Cafes, and as the name of the venue suggests, Desi Cuisine is to the fore. Mein Host would tell me they have been established for a year. Limits to movement during Covid and their former rest days, combined to make it so long for Hector to investigate. Lahori Chaska presently operates seven days a week with a noon opening time. At weekends they open at 10.00 to serve Haleem/Paya/Nehari for those who can face these – delicacies – that early in the day. I will not be rushing across the river for these any time soon. 
I was led to the dining room and invited to take the table at the rear. Having spotted nobody else on the premises, I had to ask:
The laminated menu was on the table. Having seen a large karahi in another source, I was hoping to share the kilo of a Desi Karahi. Alas, this was not on the menu. Instead, a choice of two: Lahori Lamb Karahi and Lahori Charsi Karahi. 
At £17.99 a portion, appreciably more than the Chicken (£10.99), the half kilo was assumed, and soon verified. To my knowledge, £35.98 is the most expensive kilo of Karahi Gosht in the city, surpassing 
Plain Paratha (£1.99) and cans of Mango Rubicon (£1.49) completed the Order. It was 15.40, as Michael said, hopefully the meal would not come too quickly. It was 16.05 when the food was served. In the meantime, another chap had taken a seat and ordered Soup and a Curry whose style I could not establish. 
When not in in Blighty, Michael can oft be found in Turkey. I asked for an update about their Cuisine. Surely they have more than the ubiquitous – Grill – which sadly is taking over in 
The Wholemeal Paratha were huge. Layered, flaky and featured – the spiral. A bit greasy initially, the butteriness calmed down. Close to being the Perfect Paratha, the volume would become an issue around the halfway point. This Paratha was too good not to eat. 
Lahori Lamb Karahi
Let the size of the karahi not mislead. This karahi was filled with Meat and an appropriate quantity of Masala. There was relief when my fork hit a bone. I would manage all that lay before me. 
Despite not having introduced Curry-Heute, I took the opperchancity to ask for a photo of Chef.
Michael was first finished, his karahi wiped clean, his words:
Later, as we headed west, Michael qualified his statement. This was in comparison to Mainstream Curry, Madras, Vindaloo, etc. 
The window had a flashing advert: 
One currently chooses to go to 
Marg had her customary – I’m not having Curry – thoughts as we drove across the river. Pakora and Samosas would be her usual fallback. I reminded Marg of the wonderful 
I was finishing my last bits when the Curry arrived. The wholemeal Chapatti seemed unusually huge. I could easily have foregone this, but traditions have to be sustained.
With a liberal Topping of Coriander, the Lamb, cooked on-the-bone, sat in the Masala Mash. This Mash was decidedly different from the Masala which accompanies the Goshat Karahi. Prominent in the Mash were strips of what, at first glance, appeared to be Onion, but no, there were signs of the green skin. This was the abundant Karela. An acquired taste, not for everyone, anticipation was all.
The volume of Potato stood out. On cooking Aubergine in this manner, it must turn to mush, which itself becomes part of the Minimal Masala. Not necessarily the most visually appealing of Dishes, I wonder how many come to 
Shkoor believed that this was my first serving of this comparatively rare Curry. However, on consulting a well known and reliable Curry Blog, it was revealed that Hector and Marg had previously enjoyed this 
Shkoor was going out for supplies.
The Peshwari Tea arrived at the very end.