Noon on a Saturday, how many of Hector’s Recommended Curry Houses are open north of the river? When Marg realised that we were heading to Mother India’s Cafe (1355 Argyle St, Glasgow, G3 8AD) she was on board, no way would she miss the opperchancity to have her favourite Butter Chicken (£6.00). Maggie was making her inaugural visit, for Clive, his third. Hector knows these things, a well known and reliable Curry Blog records all.
Maggie considered Butter Chicken, but when two Dishes were suggested, she jumped at Fish Pakora (£5.20) and Methi Keema Mutter (£5.95). Both Maggie and Marg would have Basmati Rice (£2.20), the Lemon Rice with Nuts has evidently been dropped from the Menu, else the Specials have yet to be restored.
Clive would have the Methi Keema Mutter also, along with Lamb Karahi (£6.20) and a Garlic Nan (£2.15). Hector’s choice was as predictable as ever: Machi Masala (£5.80) and Lamb Saag (£6.20) with a Paratha (£2.15). Litre bottles of both Still and Sparkling Water (£4.15) completed the Order. Having to pay for water without bubbles always riles, especially in Scotland.
At Mother India’s Cafe, the Tapas Portions tend to arrive when each individual Dish is ready. It was therefore a welcomed surprise when the Fish Pakora arrived first, as a Starter should.
Fish Pakora
The five large pieces of Pakora still managed to look incidental on the plate which also had two dips and a Modest Salad.
Plenty of fish in there – Clive assured us. With only five pieces, none was crossing the table, one day Hector must sample this, will that mean foregoing the Fish Curry?
The Nan was a good size, and appeared to be light and fluffy. Marg challenged that the Paratha was so, closer to a Chapatti she thought. I had to point out the – spiral – and the layering. However, this Wholemeal Paratha was unusually – Dry. The Butter filling had been fully absorbed, and it may well have been cooked without adding more. I’ve had better Parathas.
Machi Masala
This Dish has evolved over the years, the Masala has certainly become more – orange but remains delightfully Thick and Minimal, enough to cover the Fish. The standard Topping of Ginger Strips was accompanied by a raw Tomato cut in half. Had it been cooked in, the Tomato might have offered more.
The taste of well-Seasoned Fish and a decent level of Spice, the comparatively dry Paratha provided a counterpoint. I could eat this every day, yet as I reached the end I realised that I wouldn’t wish any more than had been served. This Curry is remarkably rich.
Butter Chicken
This was different! The abundant Creamy Masala was there, however, the Walnuts and blobs of Cream topping each of the three largish pieces of Chicken was a work of art. Marg only used half of her Rice so the Masala proved to be far from excessive.
Marg explained to Maggie that what makes the Butter Chicken here so special is the – kick. Creamy Chicken Curry – yes – bland – no.
Methi Keema Mutter
Suitably Dry, there was no sign of surplus Oil collecting on the periphery, a healthy Curry.
Clive had his with Bread, Maggie with Rice, the Naan may well have been the better option. Clive cooks this at home regularly, Maggie described how she came to appreciate the presence of Hector’s favourite Herb. She always enjoyed Clive’s Keema Mutter, but when when the Methi was incorporated, the experience moved up a level. Both enjoyed their choice today.
Lamb Karahi
Sat in the metal pot, this Curry looked inviting. Clive sought confirmation that I had had this previously. I explained why I stay clear of it. Over the years, waitresses have insisted the Capsicum is already in, Chefs have been unable to remove the offending Ballast.
Clive tipped the contents of the pot onto his plate, the Capsicum count was almost acceptable, again Tomato had been added as a garnish. The five large pieces of Meat that I could count sat well in the attractive Masala. Another winner.
Lamb Saag
It looked a bit wet on top, it’s all about what lay below. Six large pieces of Meat, I had to halve each, this was substantially more than Tapas. The Masala was exactly how I like my Saag/Palak, Masala with Herbs, not a mass of Herb-mush.
Having eaten about half of the Paratha, I lost interest, that was enough. Marg’s leftover Rice became attractive. I too tipped the contents of the pot, but on top of the Rice. In doing so I revealed large strands of Fresh Spinach, imaginative, an excellent touch.
The Spice Level surprised, appreciably more than on recent visits. The powerful Flavours from the Herbs overcame the lingering – Fishiness – on the palate. Sultry, Earthy Flavours from the Herbs complemented the distinctive Meaty Lamb-taste, Umami!
Not to have this would mean missing out. One day I’ll have to sample the Lamb Chops (£8.00) and revisit the South Indian Ginger Lamb (£6.50).
Marg, whose time was limited, sneaked in a Coffee before the rest of us had finished.
Four happy diners. Next time, the screens will have gone and tables restored to their former position. It’s two more days until Scotland drops the majority of the Covid restrictions, but not all.
The Bill
£59.50 We had eaten well.
The Aftermath
Every member of the front of house staff thanked us as we departed. Always appreciated.
… you’re reading this, so I have. Prawn Curry, a waste of Prawns, a waste of money, has been Hector’s opinion for decades. Marg disagrees, (insert name)‘s favourite is Prawn Curry, so be it. A significant percentage of people also 
order Chicken Curry, Curry-Heute has many posts where the limitations of – Chicken in a Masala – has been reported. Anyway, back to today and the celebrated arrival of Lord Clive and Lady Maggie of 
Mags was wondering why I was not having the aforementioned Karahi, she chose the Desi Karahi Gosht (£14.99) which may or may not be the Lahori Chaska with a different moniker. I must remember to ask Zaheer, Mein Host, for clarification. Marg returned to form and would have Keema Karahi (with Peas) (£9.99). Having informed Clive that – Dhansak – was not on the Menu, he took the opperchancity to explore the Fish Karahi (£11.99). An honourable choice, and a Dish not had here for some years. Hector has this seed planted. 
Rice with Karahi, a no go area at 
The Coriander and Ginger Strips sat prominently with the Peas protruding from the top of the mass of Mince. A Green Chilli sat on the periphery where normally the excess Oil would accumulate. No surplus Oil here, this was an excellent example of the genre, a moist Curry, not the lake as served at 
With the exception of the abundant whole Green Chillies, cooked in, Marg ate the lot, an unusual occurrence. Hector’s plate would acquire a mound of Chillies. The Chapatti was modest in size so Marg had not over-filled on Bread:
Mags’s Aloo Paratha was served on a huge wooden board, this was one mighty Paratha! Pieces would be offered, there was way more than the average person could manage. 
This certainly looked like a worthy Fish Karahi. Again, Coriander and Ginger Strips topped the Karahi, but here was a viscous Masala featuring seeds which I could not identify. With only a modicum of peripheral Oil, this looked most appealing. 
Fish Karahi has been – hit & miss – over the years of visiting 
I am sticking to this moniker because the Masala was appreciably different from that previously experienced in the Lahori Chaska, this was – Shorva-esque. In addition to the Coriander and Ginger Strips, sliced, large Green Chillies featured. 
Rice with Karahi, today, this proved to be the ideal accompaniment. The surprisingly thin Masala, soaked into the Basmati, creating truly Flavoursome Rice. This was way better than I had anticipated, however, the underlying Flavours were not. This took me way back to the earliest memory of Green Gates tasting Curry, and so bore little resemblance to the Lahori Chaska. Not as rich, but still something to enjoy. 
The Lamb was on-the-bone. Hector, ever the gentleman, let Mags go first. Only at the end was it realised that she had carefully selected the majority of the boneless pieces. This was where Karahi with Rice became difficult, with Bread as the accompaniment, never a problem. The Lamb was suitably Tender, tasty, and gave no sense of being a stranger to the Masala. There was no need to count the Meat, two generous helpings each reduced the mound and led us to the end game. After you, Mags. Two well sated diners, Mag’s verdict:
More Coriander and Ginger Strips, the orange Masala looked similar to that in the Fish Karahi. The Big Pot? I asked Yvonne to count the Prawns. Eight. So, eight Prawns in Sauce. 
Clive and Hector watched the three ladies order ice-cream. Why not let the pleasure of the Curry linger on the palate as long as possible? Sweet over Savoury? Again, I cannot compute.
It’s two months shy of two years since Dr. Stan last dined at 
At the point of presentation, all we knew for certain – this was not Haddock. 
Two halved Chapli, one cannot visit 
A chap in a suit sat at the table adjacent to us. On seeing our pile of plates, he acknowledged us, and remarked about the quality of the Fayre served at 
This is it, the 
The accompanying metal platter of Chapattis had arrived without discussion. What else would Chapatti John eat? Four, extra-large, super-thin Chapattis, a new style for 
Carrots were to the fore, followed by Peas. I made sure I secured a piece of Potato. When a Vegetable Curry is presented at 
Two weeks ago, due to chaotic opening times at 
I watched the place fill, the waiter was being run ragged, help appeared, sorted. Hector had his water and fizzy drink, all was set. 
I was expecting four, this looked like six, I counted four. These were seriously huge Lamb Chops. For Hector, and Marg, the perfect Tandoori Lamb Chop is cremated on the exterior, particularly around the bone shaft, but the Meat has to remain succulent. These four Chops were spot on, the seemingly extra piece of Meat dangling was an added pleasure. Burnt, succulent, Meaty, Umami! 
I feared the Pakora had cooled, it was still hot at the start. OK, it had lost its edge, but what a perfect partner to the Lamb Chops this would be. The Spicy batter was (importantly) well Seasoned, the soft, white Fish beautifully fresh tasting. Haddock, what else could it have been? None of that rubbery nonsense here. The Dips added even more Flavour, but as they were cool, they became detrimental. Abandon Dips! 
Hector was full. In the past, how have I eaten this quantity of food then gone on to eat a half kilo of Karahi? Out of practice, or have those days gone? I may find out in three days’ time. 
A Saturday afternoon in the erstwhile Curry Capital, Hector had Kofta Anda at 
Sea Bass Molillee as served at Madras Cafe (82 Howard St., Glasgow G1 4EE) impressed 
We arrived at 14.15 and were given a window table. A large bottle of Sparkling Water (£3.75) was quickly arranged, served cold on this hot summer’s day. The same waiter would serve us throughout our visit. Lamb Punjabi (£10.95) is potentially the most interesting Curry in the Scotland’s Favourites section of the Menu, but – cooked with chunky 
Lamb Rogan Josh (£11.95) is a customary fallback when dining at a Mainstream Restaurant. I asked that –
The Malabar Paratha looked glorious, and was easily the largest of this type encountered to date. The magical swirl was present, the Flavour from the white flour was so much better than the standard Wholemeal Paratha. This was nearly ticking all of Hector’s boxes, however, there was a firmness that puzzled. Soft and spongy is how I have enjoyed these before, today’s was not like that. Close to the Hector idyll, not quite there, but still way better than a Wholemeal Paratha. 
Topped with a sprinkling of Coriander, this looked like a Classic Curry. The Masala had a suitable viscosity and was not excessive. I counted the Meat on the plate, ten large pieces, each could be halved, a decent portion justifying the price. 
The Lamb was super-soft, quality Meat. The Menu describes – intense heat – really? The Spice Level was far from testing, the seasoning was decidedly – low. The Tomato in the base sauce came across momentarily. Where was the Cumin blast from the Rice? That never happened, no seeds? This was Mainstream Curry, nothing distinctive, nothing dramatic. Did I enjoy it? Well, of course, but this does go a long way to confirming that 
If anything this was an even larger portion than I was 
The Bill
On collecting Hector at Glasgow Airport, Marg announced she had made a booking for 20.30 at Green Gates (65 Ferry Rd, Renfrew PA4 8SH). One day, this will be on the route back to Clydebank, alas, the new river crossing is not due to be completed until 2024. By now, I thought I would be considering Green Gates as a – local – Curry House. 
Once again, we were allocated the small table at the window. One day we’ll get to see the interior seating area, to be fair, it was busy. Within the hour, Green Gates would be empty then closed before the throng in the nearby pub could be tempted in by late night munchies. Gone are the days of Curry Houses being opened later than t’pub. 
Green Gates’ Menu is not vast. To date I’ve had the 
The waitress asked if we were having Starters. £6.95 for Seekh Kebab? Either this is a meal or they’re having a laugh. No Starters. The request for – 
On our first visit, we were presented with a Soupçon of 
The Chickpeas were prominent in the karahi. As I decanted the Lamb and Chickpeas so the abundant Onions also became apparent. Finely chopped Onions are fine, here were the Big Blobs of half-cooked Onions for which Marg is usually the magnet. I could cope, and congratulated myself for ensuring the – 
The Spice Level was OK, not demanding, one Green Chilli sat proudly. The Seasoning appeared to vary, but when the Pickle kicked in, all the Flavours one could want were released. This was one very tasty Curry, as much Achari as Balti.
Biting into the biggest of Black Cardamoms was a bit of a shock. A stray piece of something – green – was set aside. If the – Pickle – was indeed – ground – then it wasn’t Lime rind, that left you know what. I wasn’t taking any chances. 
Oh no! Orange Soup! Well that’s the reaction this writer has to – Curry – of this nature. However, as much as Marg appreciates the wonder that is a Dry Karahi, she is just as happy to order a Creamy Curry, with – Chicken – too. Balance from Marg:
Mein Host approached the table as we were approaching the endgame to ask the customary question. As has become my custom of late, I gestured to the near empty plates. He understood. 
It is some five years since Curryspondent Neil made Hector aware of Needoo Grill (95 New Street, Whitechapel, London E1 1HH England). That was on the day of my first Whitechapel Curry at 
Another source has many disparaging comments about Needoo Grill, some suggesting people only come here when 
Needoo Grill is a significant step up from a Curry Cafe, the young chaps serving were buzzing about, keeping themselves busy. The Menu came in an instant, three Dips followed shortly. No – Dry Lamb. We both resorted to type: Karahi Gosht (£9.95) for Hector, Lamb Madras (£9.95) for Steve. 
When the waiter brought the Curry, he couldn’t tell them apart, hopefully, I have them the right way round. The Parathas were served in quarters, for once this did not annoy, they retained the appearance of being whole. Perhaps it is bits in a basket that really disturbs the Hector. Wholemeal, flaky, layered, soft, and signs of – the swirl – excellent Paratha. 
Coriander topped a distinctly authentic, blended Masala. The Oily sheen was forming, but not in any negative way. Karahi has Oil, this was in no way excessive. The Meat count was easily into double figures, large pieces too. This was the – Small – portion, for £16.95 one could have gone – Large. That would be a challenge.
The Spice Level was well pitched, no discussion about strength had been mentioned, this more than satisfied. Another caveat which features in the majority of Curry-Heute Blogs was never raised, I trusted this venue to get to right, no – 
A slightly lighter shade of brown, and perhaps less Oil were the distinguishing features. Had I not been in my unusual predicament I would have asked for a dip of the Masala to verify a difference. Steve assured me early on that he found the Seasoning to be – OK – but then his tolerance is well below mine. Steve’s conclusion:
The Bill
Four of us dining at 
There had to be Seekh Kebab (£1.50). In northern parts, one might expect two for this price, in that London, this is the unit price. We were all having Seekh Kebab, Clive and Jonathan declared two each. To this, Maggie added a Chicken Samosa (£1.75), when will she learn? I did announce to all assembled that there is a well known and reliable Curry Blog which describes every time Maggie has failed to finish her Main Course due to overindulging in Starters. She suggested that the Samosas might become Takeaway. 
As Maggie was about to recite the list of options to Clive, I suggested we cut to the chase – there must be a Dhansak. Actually, it’s not on the Menu, however, our waiter offered this without a blink of the eye. Lamb Dhansak (£9.75) was noted, along with a Keema Naan (£4.00). It came as no surprise when Jonathan ordered Keema Curry (£9.75) and a Tandoori Roti (£2.50). How can a Roti cost more than a Naan?
A Salad and Raita were presented. If there had only been two of use would we have received the same quantity? I believe so. Anyway, we were not here for Salad.
That these have become – must have – is down to them being so well cooked. Moist and tasty, with a Spicy Blast, excellent. 
Evidently, I saw this fine pastry, whatever happened to it, I know not.
When Clive ordered this back in May 2019, I described the Fish Curry as – 
As seen on my visits to date, no other Curry has copious strips of Onions, so why this one? Additionally, there were two pieces of the offending – 
The Spice Level was decent, the Seasoning seemed low which always puzzles in a Fish Curry. Of course it could have been a freshwater Fish. A big blast of Aniseed took me by surprise. Fortunately, as I ate so the Spice, Seasoning, and Fish Flavour steadily built, first impressions were wrong, taste wise. This was a good Fish Curry, but not that – something special – I had hoped for. 
This was nothing like the Keema Curry which Clive enjoyed here 
What an incredible amount of Meat! Once again, the Masala was in the same style as the Curry above, where were the Lentils? A Dhansak must surely have a thicker Masala? As Clive started eating so he suggested that the Lamb tasted as if the preparation had started days ago. Twenty plus – was his Meat count, surely a record for a standard portion? It sounded as though he had the most impressive Curry served to our table.
With Jonathan also in 
Goan Pork Ribs (£6.95) appeared to fit the bill. We were after a snack, not a main meal. The waitress, who struggled with two Scottish dialects, advised that the portion was small. This puzzled, Pork is the cheapest of Meat. We were invited to consider the Thali Platters. 
Thali is something I tend to dismiss, usually I am after my – dinner. This afternoon, a glorified – snack – would suit us perfectly. Keeping things light, I chose the Aloo Gobi Masala (£11.95) whilst Clive and Jonathan both went for Lamb Rogan Josh (£13.95). 
I had time to take in the surroundings, one wonders as to the make up of the clientele. How many come for drinks, how many for food? That only two of the four named Craft Beers on the menu were available today may have frustrated some. 
Where do you start?
There were three pieces of Vegetable Pakora and plenty of Dips to choose from. The Pakora seemed twice fried but was very tasty. I then dipped a piece of Poppadom into the Dip which was not listed on the Menu – a puréed Lime Pickle. This was astonishing. I looked over to Jonathan to establish if he had got there yet, oh yes. If the Aloo Gobi was bland, this would certainly liven it up. Having now reached the Naan, I tried some of the Panchratna Dal. I was glad to find it warm with an Earthy Flavour. This was another plus.
Eating directly from the tray still felt a bit strange yet I’ll happily eat from a karahi. The so-called Biriyani Rice was there, a decent portion for what I was still approaching as a – snack. The Aloo Jeera also had Peas and given the main part of my Thali was the Potato-Cauliflower, I decided that combining these might be the way forward. Decisions. 
The Aloo Gobi was topped with what I took to be fresh Curry Leaves. Green Beans were also a listed ingredient, so quite a Vegetable Curry. With plenty of solids packed into what was a Tapas metal bowl, the blended Masala would not be excessive. 
Jonathan had started on the Chicken Makhani, again positive sounds from across the table. I took a piece of the Chicken and minimal Creamy Masala, Sweeter, as expected. The Texture of the Chicken was excellent, Marg, who loves Creamy Curry, would have appreciated this. 
At least six pieces of Meat are visible in the photo, in the end, Jonathan counted nine, so this was far from being – Tapas. The blended Masala again looked to be a worthy accompaniment. Both chaps thoroughly enjoyed their selection. It looks as though I’ll have to try the Rogan Josh next time. 
The diversity, of Textures and Flavours, plus the – shock – of the Lime Pickle, this was simply an outstanding array of Dishes, Dips and Bread. Well done, Clive, for discovering this place. 
The Aftermath
Spending a July Saturday afternoon in Glasgow still feels strange. Crossing the Clyde felt even stranger, the new banking complex is certainly – coming on. How many more quiet visits will there be to 
I could have sent it back, but why erode the margins of profit for a business at this difficult time? The Naan was dripping in Butter, there was no sign of the Chillies. Hector had been give the more common Garlic & Coriander Naan. With perforations, it had been prevented from rising in the centre. Knowing that I would manage about half, the puffy, well fired rim, would become my area of enjoyment. 
Ah, the Toppings! It’s easy to take these for granted, but when there’s no – foliage – one is missing out on that which gives a Karahi that extra something. Ginger Strips, Coriander, and Green Chillies sliced lengthwise, Mmmmm.
The Meat was piled high, there’s no need to count, the portion is always substantial. I dug through the Thick Masala Mash to find the Oil which had collected on the base of the karahi. The first dip of Naan was a fine example of the self-fulfilling prophecy. Garlic, the Garlic from the Naan dominated, it distorted the anticipated Flavours, so it goes. This is why I believe that Garlic Naan is best avoided, unless, this is the Flavour one seeks. At 
