Curryspondent David contacted me last week to recommend Times of Punjab (63 Hairst St., Renfrew PA4 8QU). A fellow Bankie, he too had taken to crossing the water in search of a worthy Curry.
A midweek visit was considered, I phoned on Monday to confirm the noon and subsequent all day opening (Monday to Saturday, 15.00 on a Sunday), but instead, decided to make a night of it. A Friday night out, and with Marg, a rarity. This evening I booked a table for two at 19.30.
A Friday night in Renfrew, the streets were all but deserted, finding a parking spot on Hairst St. was not a problem. Getting home later proved to be so, Paisley Rd. was closed, if only there was a bridge connecting Renfrew with Yoker!
Times of Punjab is an upstairs venue, I stopped on the stairs to take photos of the Muriels (sic) which proved to be a feature of the décor throughout. We stood adjacent to the bar and waited to be shown to our seats. Low tables and comfy chairs occupied the central area opposite the bar, diners are actively encouraged to sit here for drinks before and after their meal. Or, simply just come for a drink. Bar-Restaurant is a feature of some European Curry Houses, I have not seen much evidence for this taking off in the UK.
With the far left dining area clearly busy, we were shown to the quieter right. A waitress brought the Menu, the drinks order was taken, a large bottle of Sparkling Water (£3.50) sufficed. Times of Punjab may be a bar, I saw nothing to tempt me, but then the Bier-Traveller does have quite discerning tastes.
Our selections would come from the House Specials, many Dishes contained – Peppers. Marg and I both focussed on the same Curry – Desi Punjabi Masala – cooked with fresh ginger, garlic, peppers, spring onions, fresh chillies, tomatoes and coriander. Desi Punjabi cuisine is Hector’s preferred Curry style, if the dreaded ballast could be withheld, a possible winner. If not then – Nentara – a choice of meat simmered and added to a tarka base with fried onions and coriander. Marg’s alternative to the above was Rogan Josh served in the contemporary creamy style, not the original classic with abundant Tomatoes.
How many encounters has Hector had with useless girlies who do not know one Dish on the menu from another? This was most certainly not the case at Times of Punjab. The waitress proved to be knowledgeable, she did not have to consult about withholding the Capsicum. When Marg enquired as to the consistency of the Masala in the Nentara, she used the term – bulk – to describe what – Peppers – would do. This young lady was very much aware.
Rather than reproduce a list of endless variants, the Menu shows a £8.95 for Chicken Tikka Breast, Pan Fried Machi and Prawns, or £9.95 for Tender Lamb. Fish the same price as Chicken? Wonderful, I have questioned for years why venues consider – Fish – being worthy of a supplement. That – Tender Lamb – was the standard for the House Specials also encouraged. Again, many venues resort to Lamb Tikka, surely best enjoyed without a Masala?
Having studied the Takeaway Menu also, I note the availability of Karahi and Punjabi Korma, not on the Restaurant Menu. If these are served in the truly authentic style, I would love to sample these. Karahi Gosht may well be Hector’s #1 Curry, then there’s a Desi Korma, a stalwart Curry of The Village (Glasgow).
Our Order was placed: Pan Fried Machi Desi Punjabi Masala (£8.95), Lamb Nentara (£9.95), Special Rice (£3.50 and a Chapatti (£1.50).
Sitting beside a partition and with two couples behind Marg, photographing our surroundings was difficult. The adjacent table therefore features, plus one of the kegs suspended from the ceiling. Times of Punjab is also a bar, just in case this is not obvious.
The Chapatti and Special Rice arrived first. The Chapatti was of standard size, not the monsters served in Glasgow’s Curry Cafes, Marg would require some Rice. The Special Rice was decided moist, oily, even. With pieces of Onion to the fore, these were a distraction from the toppings of Coriander and Syboes. Peas and Mushrooms also featured, plus what I took to be Bay Leaves. Tasty Rice, and enough for us to share with Hector having the majority.
Pan Fried Machi Desi Punjabi Masala
Plenty of Fish was the first observation as I decanted the solids. White and in oblong cuts, possibly Monkfish tails. But then, apart from being Masala Fish, what does Hector know? The brown, blended Masala contained signs of Herbs, in time I would unearth Green Cardamom and Cloves, though the latter may have been in the Rice. A Fish Curry, expectations are always high, Karahi Gosht may be my go to order, only because it is so difficult to find outstanding Fish Curry.
I had asked for – above medium spice – this had been noted and was duly delivered. The Seasoning I registered as – low – initially, but as the Flavour of the Fish came across, not a problem. The Fish felt unusually soft, I highly recommend this Curry to anyone who has difficulty in chewing. The Masala intrigued, something different, something new. I relayed to Marg that I was particularly enjoying this Curry. Had this Curry been in Lamb, it would have been a completely different experience. The aforementioned Cardamom and Cloves, in conjunction with the solids in the Special Rice, added to the Diversity of Flavours, and in terms of the edible bits, Texture.
The large cut Onions were my only negative. Far from being the dreaded blobs which Marg always seems to attract, their highly visible presence put them on the limits of tolerance. Finely chopped Onions please.
I most certainly enjoyed this Curry, and being a Fish Curry, that is quite an accolade.
Lamb Nentara
The inclusion of – tarka – had made Marg hope for Crispy Onions. Instead, more of the large cut Onions protruded from the Reddish, Thick Masala. Marg is an Onion magnet. Having taken some of the Rice, Marg had to decant, the result looked quite familiar. I took a sample of the Masala, familiar indeed.
Renfrew is metres across the Clyde from Clydebank, somehow, The Clydebank Curry Taste has crossed the river. A – Reddish Sweetness – is how I can describe it. All down to the Onions, I conclude, bring on a Tomato-based Masala!
Having had Curry from Clydebank on very few occasions, Marg was not aware of the similarity. Like Hector, she enjoyed her Curry and ate almost every morsel.
Large pieces of tender lamb in a rich, red sauce with plenty of onion – began Marg – and a perfect spice level for me. Worked well with the Special Rice and the Chapatti, an enjoyable meal.
In the final moments of our eating, the chap who had brought the food returned to check on our progress. I pointed to the empty Rice plate and empty Curry pots.
No Peppers – was his observation. Indeed, neither of us had piles of Ballast.
Marg announced that Coffee was required. As a new waitress came to clear the table so Dessert was mooted. Apparently new Desserts had arrived this afternoon, being uncertain as to exactly what, she went off to fetch a sample. Cue a Salted Caramel Ice Cream (£4.25) and an extra hot Latte (£2.45).
We were here – to dine. Hector had to settle for the remains of the Sparkling Water. The Coffee was suitably – hot – the accompanying mint, the final indulgence.
The Bill
£34.55 Even waitress #2 remarked on the paucity of the total. Great value indeed.
The Aftermath
I had given the Calling Card to the waitress. As we made our way towards the exit so a staff member stood, Card in hand. This was the daughter of the entrepreneur who had established Times of Punjab. He has had outlets in Renfrew and Barrhead previously, the Shimla chain was mentioned. I welcome their decision to abandon – Buffet – and stick with a la carte.
We shall be back. The young lady with whom we chatted even mentioned – the bridge. How this river crossing will transform the connectivity of Clydebank to Renfrew Curry Houses and the airport, and Renfrew to a train station.
Update 2023
Priya and Kinder sold Times of Punjab at the end of 2022. They now have Glassy Central (285 Sauchiehall Street, Glasgow G2 3HQ).
Edinburgh in August, The Festival, not a good time of year to be in The Capital, unless one has tickets for an event or two. On Monday, someone mentioned Bier in the much praised Salt Horse, that was enough to bring Hector through to the east, even though there’s a trip scheduled to the far east tomorrow, Staggs (Musselburgh). 
Hector had a cunning plan, another visit to the always impressive 
I arrived at 12.50, Mr. Khan, Mein Host, was in his spot, he gave his customary warm welcome. A couple were sitting at the table which appears to be the focal point of the room, next time I’ll be earlier. I sat on the far side at the wall, the laminated 
Karahi Ghoust (£11.50) was to be my choice, this time I would ask for – Chef to add a little extra Salt. Mr. Khan took this in his stride. In my excitement I forgot that I have had 
Ten to fifteen minutes passed, then the Order appeared. I glanced at the Curry, but couldn’t take my eyes off the Naan. Wtf? This was huge! Defeated already! I undid the fold and celebrated it’s wholeness. Mostly – Pale – with some burnt blisters at the centre. This was not cooked on a Tawa, the pan-handle/teardrop shape confirmed this. Later in the day would the Tandoor have been hotter? 
Soft, light, fluffy, Hector had chosen a good day to abandon Rice. The Tandoori Naan was indeed – plain – no nasty Garlic contamination here. Overdosing on Bread, then having to eat neat Curry, is why I have avoided it recently. This Naan initially was too good not to eat, but it did go surprisingly crispy. At that point it was – Curry – by the spoonful. 
Topped with but a threat of Coriander, the Curry too looked pale. The karahi itself appeared to be – small – how deceptive was this? There was no attempt at counting the Meat, with just enough Onion-rich Masala, there was enough Lamb here to justify this being the most expensive Curry on the menu. With the Oily residue already collecting around the periphery, it was time to dip. I tore off the point, my favourite part of a Naan. Can one buy six tips? (I shall consult my Rabbi.)
Yet another horrible, wet, Saturday in Glasgow; if August continues to be so, then, a priori, September can only be drier. Plodding through the puddles along Allison Street towards 
A Salad and Raita were brought to the table. I asked for the customary jug of tap-water, they have stopped providing this, the curse of Covid? A Mango Rubicon was ordered, no Sparkling Water here. 
I had seen the chap decant a huge plateful of Biryani and was prepared for what came. Even so, I knew this would be beyond my capacity. 
Four Meatballs, one Egg, and a plateful of Shorva, the standard portion, however, the sliced Green Chillies and Coriander Leaves added a nice touch. I poured most of the Soupy Masala over the Rice and quite sensibly, retained some for later. Last week in Manchester, the difference in taste between the same Curry with Rice instead of Bread was highlighted. I halved my first Meatball, pinkish inside, Spicy, but not a huge amount of Flavour. I dipped the second half in the retained Shorva, now we’re talking. The Seasoning was in the Shorva and so the Flavours flooded out, excellent. 
Having had quite a few spoonfuls of the tasty Rice, I then concentrated on the Egg. The Egg, Rice and Shorva made for a great combination. I still had Meatballs and Chicken. The coloured exterior of the Chicken suggested some sense of absorption, the inside was white, I rest my case. This was nothing like as flavoursome as the Quail/Baterai enjoyed at 
He took my almost empty bowl away, minutes later I had a top-up. This transformed the meal, the injection of heat and moisture was exactly what was required, the lake on the plate was collateral damage. I admitted that I knew that I should have been having Bread with my Shorva, he told me he likes to soak his Chapatti in the Shorva. That I’m not ready for, but it would prolong the life of a Roti. 
I had been given so much food, it was a matter of eating until I reached a point where I could leave a respectful amount. With a car, I would of course have taken all away. On a Saturday afternoon, other things are planned. 
wish I could have eaten more. My mission was interrupted, the chap came through with a Soupçon of Masa Daal.
And so to Nan Factory, the latest moniker to adorn these premises. 
Eleven Takeaways
The Bill
I counted sixteen pieces of Lamb, half of which would certainly need to be halved. Having arranged the Meat over the Rice, I noted the quantity of Masala left over, not that much, so once again, a great value Curry from New Kismet. 
I have written oft about – The Clydebank Curry Taste – a feature of every establishment in this metropolitan area, as if one Chef had cooked the base for all Curry. This Desi Lamb certainly paid homage, but whatever makes me want to return to New Kismet, albeit sporadically, had something else: A New Kismet Taste? 
The train home tomorrow was chosen to permit one final lunchtime Manchester Curry. After this afternoon’s feast at 
Did you enjoy the Quails? – asked Rizwan. He had sent us to the sister shop – 
What more can I say about this wondrous creation? 
Enjoy the photos of the neat Curry, on Rice, and then each with the added foliage. 
A slightly different taste from the other day – he added – spicier, more intense. 
Having made the mandatory pilgrimage to 
A portion of Bateera (£6.50) was ordered with Rice (£1.80). Rice with Quail? Steve took the more traditional Chapatti option. Hector is not eating Bread with Curry presently. 
The – foliage – was on the counter, a fourth pot, brown seeds of some sort. I didn’t ask, Coriander, Green Chillies and Diced Ginger is quite enough. A customer overheard our order – what is Quail? – he asked. I will admit to – sparrow – being referenced in my reply. When I told him it was a – Wednesday Special – he was up for it.
Baterai is how I have come to call this delicacy in Glasgow. This pair looked substantially larger than those encountered previously. Spooning Rice over the Shorva did feel a bit silly. I immediately knew that half of the Rice would go to waste, a portion enough was to share.
After yesterday’s strange experience at nearby 
Brown meat, absorbent, in the way that the most popular White Poultry served in a Curry House is not. The skeleton bones were placed on the space on the Rice plate, quite a pile was forming, I felt almost apologetic for eating this poor animal. However, when the first was done, I was certainly happy to start on its partner. Peppercorns and pieces of Cinnamon Bark were carefully set aside, no more Cardamom. I couldn’t help but notice, across the table, Steve had none of these solids. As with yesterday at 
Steve mopped up all the remaining Masala with his ample Wholemeal Chapatti. The blue towel roll sat on the shelf beside us, handy. 
Come tomorrow for anything else
I managed to capture Steve’s – Mixed Kebab – before it too was smothered. I left him to it, haste became the order of the moment, home before the Salad cooled. 
Such was the level of added liquid, the Wrap itself stood no chance. On attempting to pick it up, it was obvious that disintegration was imminent. The Cucumber was trying to escape, the Spiced Onions too. There was nothing for it, open up the sticky mass and eat as one would a Donner Kebap. 
And so the entrails of the Seekh Kebab Wrap were exposed. So much – healthy Salad – I convinced myself, the Pickled Chillies seemed like an added bonus. 
Then there was the Meat, by this time, a near afterthought. I’ve had bigger Seekh Kebab, I’ve had better Seekh Kebab, I’ve never had the privacy to get stuck in like this before. 
Tomorrow night, a Gourmet Burger, and whilst I shall not be reviewing it, the inevitable photo will be added to the ever expanding coverage of the Fayre served at 
The Menu was on display boards, one for each day of the week. Mein Host talked me through the contents of each kettle, Paya was there, not for Hector. Lamb Karahi it had to be, a safer choice, and necessary for comparison purposes. Having seen the Oily Shorva, I asked for Rice, the logical choice. Steve ordered two Chapattis. 
Lamb Karahi
Steve’s plate had the naked Curry, no foliage today. He uttered an immediate – Wow! It’s got taste! – as he dipped his Wholemeal Chapatti into the Shorva. I was still getting myself sorted, expectations were high. 
The Rice absorbed a fair quantity of the Desi Masala, the excess sat atop. I counted the Lamb served on-the-bone to double figures, a huge portion for the price. The Meat was wonderfully soft, having sat for some time in the Shorva, it had taken on a good Spicy Blast. This is the Manchester Curry Cafe scene. 
23.45, and the late night munchies reign supreme. Last night when I dropped into 
I watched plastic tubs being arranged on the table opposite, ah, a familiar face. This was trusting, all it would take was one late night nutter to come and send them sprawling, very trusting. We watched the tubs being filled from an industrial sized bucket, a day’s supply?
Given the limitations, this was a work of art. Large Red and Green Chillies topped the creation with Coriander and a slice of Lemon. Below lay a dark, thick Masala with split Lentils protruding from the mass. 
The Rice at 
The Meat was cut small, approaching Bradford-small. Chewing was at a minimum, so delightfully Tender. There was a Big Spice Hit, then the Achari-Pickle registered. This was going to be one ferocious meal, no holding back here, full on Flavours.
Shahid was still at the table, keen for confirmation that his efforts were being appreciated. Oh yes!
Topped with leaves and stems of Coriander, whole Green Chillies stood out in the dark, thick, Masala. As Steve ate, so many more Chillies emerged, again, no prisoners being taken here. Steve’s level of enjoyment was approaching ecstasy, he too was having a ball. I took a Soupçon, despite the Hector palate being laden with Achari, the efficacy of this Curry was still apparent. 
Tender Lamb – began Steve – full of flavour, perfectly spiced, citrus flavour? A Light Naan. Wonderful. 
Due to the inflexibility of the Scottish Vaccination booking system, Hector’s last trip to Manchester at the end of May had to be abruptly ended. Steve also missed out, so it was fitting that a few days here were conceived.
The two other ever-present staff members spotted us as we entered, beaming smiles of acknowledgement. Rizwan then posed for the ritual photo. Being late afternoon, the place was empty, only four other diners were present, not the usual lunchtime throng. 
My choice of Curry here is long established: Lamb Karahi on-the-bone (£5.30) with Rice (£1.50). Steve pondered for a nanosecond – 
This is the naked Karahi Gosht, enjoyable as presented, however, to give it the edge, – the foliage – has to be added. The three tubs of Diced Ginger, sliced Green Chillies and chopped Coriander were brought to the table. A suitable smothering was applied, we finished the Coriander, and were offered more.
I told Steve that I would be looking for a hundred words from him at the end. My enjoyment of this Curry has been well reported, suffice to say, consistency is the name of the game. Line up twenty from different restaurants and I’ll pick this Karahi out. This is distinctive, comforting Curry.
The Bill