Curry-Heute

Renfrew – The Punjab Times – via The Renfrew & Erskine Bridges!

Posted on May 15, 2025 by Hector

With Marg back from her curtailed and over-complicated trip, there was the first opperchancity to drive across the recently opened crossing of the River Clyde from Clydebank to Renfrew. How many years since conception?

Objective #1 today was to prove Google Maps wrong. The hypothesis was: it must be faster to use the new bridge to get to Glasgow Airport than by driving twice the distance via Erskine and the M8. With only three sets of traffic lights on the latter route, it soon became apparent that the ten on our our side of the river were slowing us down considerably. Then there was the unexpected. The bridge was closed for one and three quarter hours to let a ship past. Really? Research discovered this was one of five lengthy closures during daylight hours this very day. Another white elephant?

Renfrew has three Curry Houses, now virtually on our doorstep. Two venues have been reviewed previously. The Punjab Times (63 Hairst Street, Renfrew, PA4 8QU) remains rated albeit a re-imagination of Times of Punjab reviewed in these pages back in 2021. Kinder, Mein Host at Times of Punjab, and his daughter Priya departed, establishing Glassy Central on Sauchiehall Street towards the end of 2022, before moving the business to Cambuslang in 2024. Green Gates duly took over Glassy central. Green Gates, who originated in Stirling,established themselves in the West of Scotland in Renfrew before their expansion to The Merchant City and then the former Glassy Central premises on Sauchiehall Street. For further clarification, Kinder once had Diva (Clydebank). (eh?)

Green Gates, our new nearest Curry House, does not open until 16.00. Sundays excepted (15.00), The Times of Punjab opens at noon and remain so all day. Perfect for our purposes. Arriving at 14.05, thirty minutes later than planned, there were a dozen diners, some no doubt taking advantage of the Express Thali Lunch (£7.95) or Lunch Deal (£9.50). Marg was having the latter with the £1.00 supplement for Lamb.

Veg Pakora would be followed by Lamb Rogan Josh with a Naan. Dessert/Tea/Coffee later.

Marg spotted that a pint of Mango Lassi was a mere £3.95. Not to be missed. Tap water accompanied. The Hector, unable to order a large bottle of Sparkling Water on this fine day, settled for 330ml at £2.95.

Having studied the out of date online menu en route, I was still unsure as to what to have. The Fish did impress last time, only one Fish Curry was on offer today: Salmon Meen Moiley (£14.95).

Moiley/Moilee equals Soup, no thanks.

Lal Maas (£15.95), once a favourite at The Village, a Dish long gone, and here it was in Venison. Tick. Mushroom Pilau (£3.50) would accompany.

The turbaned chap who served, I took to be Mein Host, but established otherwise later. A pity he was not around as we departed. Most helpful, and an eyebrow was raised when I ordered the Lal Maas and asked if it was on-the-bone. It wasn’t.

He explained the change of name after the change of ownership. They lost all access to the media, social or otherwise, for Times of Punjab, and so had to tweak the name and start again. A second branch of The Punjab Times is due to open in Paisley.

Seat coverings aside, there is little difference in layout at The Times of Punjab. The Punjab Times poster remain in situ as one climbs the stairs at the entrance. The same historic graphics adorn the wall, and Bier kegs remain suspended from the ceiling. We, the fourteen diners, were well spread out, though at one point Marg did ask if there was a crowd of women sitting behind her.

Only two – and a chap saying little and doing a lot of nodding.

My issue was the music, fortunately not played loud, but still irrelevant. The TV screen was stuck on a chap playing Indian Techno. Mid afternoon on a Thursday, who was here to dance? There were posters too for – Curry-Oke. Hold me back.

Tureens for Buffet were also along one wall. For this, I have no more information.

Vegetable Pakora

Marg’s Vegetable Pakora duly arrived. Three, well-fired pieces, I was offered one, but seriously, how could I accept? If the Hector is going to eat Pakora, it’s by the dozens, plural. Marg:

3 small pieces of Vegetable Pakora. I liked the crunchiness of them, and tasted the veg before dipping them into the sauce.

As the mains were assembled on the table, so the highlight of our meal would soon become apparent. In the – Breads – section of the menu, Chapati (£1.95) and Tandoori Roti (£2.25) appear to be over-priced. A Plain Naan (£3.25) looks better value. When we saw what was served, the Lunch Deal took on a new perspective. Behold the heavenly Naan!

Large, served whole, teardrop-shaped, risen, blisters, the buttery sheen, no Garlic: meeting all the criteria for a proper Tandoori Naan. Why is this so difficult to source?

The Mushroom Rice was a sensibly sized portion. Fresh Mushrooms, important, and the Rice had been suitably spiced. A suitable accompaniment.

I include a second photo of the Naan, this time with the Rice for scale. Marg had already tore off the pointed tip, her Naan, and she knows this is the best bit. I would eat way more Bread than I had envisaged when ordering the Rice, which now felt slightly surplus to requirements.

Lamb Rogan Josh

The small karahi, but these can still be deceptive. A decent portion in a lunchtime menu. The Thick Masala was topped with a sprinkling of Coriander. Visible strips turned out to be Onion, not the Dreaded Capsicum. There was no visible Tomato and thankfully no inundation by Cream, so which version of Rogan Josh was this? For once no Soupçon for Hector.

The dish had a rich tomato flavour and was fairly sweet with a slight kick to it. There were pieces of tender lamb in this onion based sauce. I left some strips of onion as I had eaten enough. The Naan was very large and freshly made. I enjoyed using the bread to pick up up my meat and sauce. A great combination.

Lal Maas

Ginger Strips and a trace of Coriander topped the Dry, Thick Masala. Tin foil?

Edible Silver – I was assured by our chap.

Do I have to eat it? – was the Hector response. Maybe the body was lacking in Silver, as a consequence of today, maybe not. It soon became part of the melange. However, it did show a bit of class. After Lamb Shank (£16.95), the Hector had just ordered the most expensive Curry on the menu, and, for once, it wasn’t the Fish!

Nine pieces of – The King of Curry Meat – were duly arranged on the Masala and Rice. Dipping the wonderful Naan into the retained Masala, the mental cache of Curry Flavours was quickly accessed.

I’ve had this a hundred times – I remarked. Marg needed to know.

The top end of menu, but still, Mainstream Masala Flavour, served across the land, There was a greater intensity of Flavour here than a standard restaurant Masala. Well Seasoned, and with a Spice level that continued to build, there was something happening. Tomato-rich in Flavour, I regret not having sampled the Rogan Josh for comparison purposes.

Venison, as has been written each time it is encountered, is – half Curried – before one begins cooking, such is the Herb-rich Flavour of Bambi’s diet. Beautifully Tender Meat, as I remarked to our chap when he came over to ask the customary question of the a la carte diner, but not the lady on the Lunch Deal. I wrote something similar recently at The Village.

Alas, despite some sense of being gamey on the palate, the Meat was dry, and not giving the full Flavour one hoped for. As though the Meat and Masala were strangers. The final pieces were difficult to masticate.

I had retained some Masala for a last hurrah with the still plentiful Naan but had to smother the remaining Rice with it. To no avail, as it happened, the end point had been reached.

But not for Marg, who had ice cream yet to order as part of her ever continuing Lunch Deal.

I enjoyed vanilla ice cream to round off the meal. Very satisfying. The pint of Mango Lassi was a great addition to the whole lunch. Very reasonably priced.

Does this mean that in effect, Marg had Dessert, twice?

The Bill

£35.85

The Aftermath

By this time I had identified Mein actual Host. The Calling Card was duly issued, conversation was limited. As I took photos of the now almost empty restaurant, he made sure he got in on the act.

Does the Karahi have Capsicum despite its honourable description? Is the Lamb Shank actually a traditional Nihari? To be continued…

And yes, the Renfrew Bridge was open, until 18.00, on our return. For years I have envisaged nipping across to Renfrew for a Curry, if only there was a bus.

2025 Menu

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Glasgow – Curry Cottage – Back For The Goat!

Posted on May 10, 2025 by Hector

Goat Meat (on the bone) (£14.95), the reason why I keep returning to Curry Cottage (91 Cambridge Street, Glasgow G3 6RU). This rarity in Glasgow was suspended over the Festive period at the turn of the year, then through Ramadan. A Curry in May, plenty of time for the normal menu to be restored.

Pratap, Mein Host, was not in the house as I entered at 14.00. Three tables were occupied, two solo diners, the Hector became the third. Chef was doing front of house duties, having served me previously, he duly made me aware of his recognition.

The Curry was duly ordered along with the customary Cumin Rice (£4.50). a glass of Tap Water was secured, no ice.

I watched the other customers food arrive. It would have been too much of a brass neck to strain to see what other peeps had ordered.

Their food, of course, would have tasted so much better if the Hector had photographed it en route.

Pratap came in, acknowledged his other customers, but stopped to address the Hector.

I’m back for the Goat – I announced. A bit predictable, and I shall remind the reader that Curry Cottage always has different Daily Specials on offer.

The Fish Karahi (£18.00) I have mentioned previously. Pratap has assured me that he can withhold the dreaded Capsicum, which he would add otherwise. After Monday’s experience at Mother India’s Cafe, maybe I should have taken the plunge, then also ranted about the price of a Fish Curry. But, I was here for the Goat!

Pratap brought out my meal, including an extra plate. I do not like adding Rice to Curry.

Cumin Rice, a well judged portion, manageable, realistic. With abundant Cumin, I looked forward to playing the – Seed Reappearance Game – later.

Goat Meat (on the bone)

The Topping of fresh Spinach was novel. Cooked, but not cooked-in, there was no sense of a Saag/Palak invasion. I did not count the pieces of Goat as I decanted, however, the Bone count would only reach three, so plenty of Meat. No Sucky Bones, Goat is empirically different.

Hot food, always noted and appreciated. A Bay Leaf was the only solid encountered in the blended Masala. The Meat was – Super-soft – which is to be commended, Goat needs more cooking. Initially, I was not sensing Spice coming back from the Meat, the notes were revised towards the end. This Curry was working.

A good – kick – the Seasoning built steadily as I ate. A highlight was when I did suck the large triangular bone, this had it all, and justified my effort. This was as close to a – Wow! – moment as I reached today. Whilst the Masala had an interesting – tang – it was not full on in terms of Flavour. Fortunately, the added rush of Flavour from the Cumin Seeds proved that this Rice combination was the ideal accompaniment.

Good as this Curry was, next time I should try something else. There are always interesting options at Curry Cottage as the dedicated page confirms.

The Bill

£18.90 A bit knocked off the price of the Cumin Rice. Cheers!

The Aftermath

Pratap asked if I wrote books. Just my two Blogs, though the volume written could make for a bound illustrated tome. Any publishers out there?

Do I make money from my writings was the next questions. A hobby, albeit the Hector is – startlingly committed – as described by Ron MacKenna of the The Herald.

As Pratap escorted me to the door, a chap came in with his elderly mother, regulars, this took Hector back a few years.

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Glasgow – Mother India’s Cafe – It’s Been A While, I Know Why

Posted on May 5, 2025 by Hector

Marg has long proclaimed that the Butter Chicken (£8.75) at Mother India’s Cafe (1355 Argyle St, Glasgow, G3 8AD) sets the standard. Somehow it’s almost four years since this was last verified. For Hector, the Machi Masala (£8.75) has always been the – must have. The suggestion that we return was therefore met with strong approval, despite the knowledge that we could eat for half the price in the oft-frequented Southside Curry Cafes.

Arriving at 13.40 on this Bank Holiday Monday, around half of the tables were occupied. The waitress led us to a table we had never sat at before, at the wall opposite the window. The menu was brought along with the hand-written list of Daily Specials.

Also, a third menu, a mid-afternoon Tapas menu with no price quoted. It was established that this choice of four Tapas and two Sundries was £25.00. Much better value if one likes Chicken and/or Capsicum, the latter always a needless feature of their Lamb Karahi (£9.25).

Being not quite 14.00, and also a holiday, the waitress was about to remove the mid-afternoon menu but then checked that the offer was valid. As I know how this all ends, we would have been better choosing from this list, regardless.

A 0.75l bottle of Sparkling Water (£4.75) was ordered at once. We then spent quite a few minutes before declaring our second Dish. For Marg: Aloo Gobi & Green Peas (£7.50). For Hector, it was a case of which Lamb option. Alan’s South Indian Ginger Lamb (£9.25) today trumped Roadside Lamb (£9.25) and Lamb on the bone Curry (£9.95).

At Mother India’s Cafe, Marg always has Lemon & Cashew Nut Rice (£4.50), so in a reverse of our norm, it was left to Hector to order the Chapati (£1.75).

It was Mein Host who took the Order. I had to ask – who is Alan?

Reportedly, a regular who loves his South Indian Ginger Lamb. At the time of ordering, I had no idea that my choices today were per my last visit here at the start of 2024. My last review was such that I considered removing Mother India’s Cafe from Glasgow’s Top Rated and therefore Hector’s Recommended Curry Houses.

During the wait, an alarm sounded, for a full ten minutes. This did drown out the local Curry expert at the adjacent table who was educating his family, and all within hearing distance, i.e. everyone, about the merits and demerits of every conceivable Curry. Cue their Korma.

There’s no Desi Korma at Mother India’s Cafe.

Marg had forgotten that the Rice portion is disproportionate to the volume of an individual Tapas. The consequence was a plate which looked like a dog’s breakfast. The Chapatti was close to Hector’s preferred style, little sign of Wholemeal Flour. A second Chapatti was considered, but £3.50 for the pair, no way, Pedro.

Again I refer the reader to the mid-afternoon menu.

Butter Chicken

As yellow-orange and Soupy as ever, this Tapas portion featured two larger pieces of Chicken and one smaller. As curiosity may have seen the Hector have a Soupçon in the past, not today. Marg’s verdict (below) would suffice.

Aloo Gobi & Green Peas

This has been had as – & Green Beans – previously. Today’s also featured Green Beans. The Dry, Thick, Minimal Masala was topped with slivers of Orange Capsicum. The latter easily avoided. Notionally, Marg’s selection, more than anticipated came my way due to the volume of the Rice. The Potato was doing the heavy lifting in terms of Flavour and what little Spice-kick hit the palate. There was seemingly less of the aromatic Cauliflower present. Lacking in Seasoning, the whole Dish was therefore lacking in Flavour. This was second division Aloo Gobi compared to Yadgar, who may set the standard in Glasgow.

Marg’s words: A lovely change for Curry was a visit to Mother India’s Cafe. I ordered one of my favourite dishes, Butter Chicken. It arrived with three pieces of Chicken, two were large. The sauce was redder than I expected, but had the creaminess and a slight kick to it. The sauce went well with the abundance of Lemon & Cashew Nut Rice. I enjoyed the crunchy nuts throughout the dish.

The Aloo Gobi was full of Cauliflower, Green Beans, Peas & Potatoes. A different texture to the dish.

Maybe it was Marg who purloined the Cauliflower?

Machi Masala

At the dawn of Curry-Heute, this was oft described as the best Fish Curry found in Glasgow. It may well still be, such is the lack of competition. Here, a Thick Masala topped with Syboes, not the Soupy Masala which prevails across the city when Fish is served in a sauce. The – orange – is testimony to how this Curry has changed in the last twenty years or so.

The white Fish I took to be Haddock, but something darker lay below. The Spice Level was not challenging, but noticeable. The now accepted Tanginess was present, long gone is the Citrus. The derogatory term – Mainstream – was once more coming to mind, when something happened. At the base of the plate, the darker Fish, only two small pieces, but here was the Seasoning the Flavour, the Fishiness, one seeks. A plateful of this would have had the Hector in raptures.

Alan’s South Indian Ginger Lamb

Again Syboes topped the blended Masala. Five pieces of Meat, the majority were a decent size. Tender Lamb, but the Meat was not giving back any sense of having absorbed Spice, and therefore – Flavour – other than its own meatiness.

What I took to be strips of cooked Onion were examined more closely, Capsicum. Why? This explained the random Sweetness, totally out of place in a South Indian Curry. I awaited the blast of toasted Coconut, Smokiness, it was not coming. Ginger Strips were outnumbered by Capsicum. Moderately Spiced, under-Seasoned, the only distinctive Flavour was when I bit into a whole Green Cardamom. Whole Spice, at least one tick in the Desi list.

I can accept that the Masala in the Fish Curry was more potent and therefore gave the Lamb Curry more work to register on the palate. However, I have to ask – in what way was this Curry associated with South India?

The Bill

£45.45 An expensive lunch. We would have been better accepting the mid-afternoon menu and maybe ordering the Machi Masala too.

The Aftermath

The original waitress asked the customary question, a bit late. Where was Mein Host?

My thoughts on the so-called South Indian Ginger Lamb were expressed.

As I conclude this Blog entry I am left to wonder to what extent Mother India’s Cafe is living off its name? Once upon a time, this was a standout venue. Having visited all but a deliberately avoided handful of Curry Houses in Glasgow, the realisation is: Mother India’s Cafe ain’t that special at this time.

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Glasgow – New Cafe Reeshah – The Best Curry for your £ in Glasgow?

Posted on May 3, 2025 by Hector

Having enjoyed a run of excellent Curry outings in Glasgow in the last few weeks, why let the level of expectation drop? Another visit to New Cafe Reeshah (455 Shields Road, Pollokshields, Glasgow G41 1NP) felt overdue. Two months, where does the time go?

Three ladies occupied the larger of the two tables as I entered Cafe Reeshah at 13.40. I claimed my usual spot. Arshad greeted, then brother Amjad also appeared behind the counter. They know I keep giving them wonderful reviews, hopefully the word is spreading across the city that something special is happening here. Not only is their food excellent, the value may be the most competitive in the city for Desi Curry. DumPukht Lahori had held that accolade, no more, as was established midweek.

I glanced at the Curry on display, the reason for my being here was the Lamb Karahi (£11.00), served on-the-bone. The container was full, all was well. Beside it was what I took to be an interesting looking Aloo Gobi, more on that below.

A small Naan (£2.50) – I put to Arshad. This was repeated to Amjad. I cannot get anywhere near finishing the Naan served here, last time we agreed that that – a half – could be served. Having helped myself to the tap water on the counter, I settled down for the short wait. Salad and Sauce were declined, no mention of a Coriander Topping today.

The three ladies were having an extended conversation having finished their sit-in meal.. Unknown to me, they were now waiting for a substantial Takeaway. Someone has to buy Haleem (£7.00 / £9.00).

The wait was remarkably short, as long as it took the cook the Naan. I would like to know the method of reheating the Curry portion, stove I assume.

The – small – Naan was surprisingly close to, if not the same size as their standard. Wastage guaranteed.

Whole, risen, puffy, with blisters forming, as the Hector likes it. Soft, used for mopping up the Masala, eaten until the body sends the signal – no more Bread.

How do people eat multiple Naan?

Lamb Karahi

Yes, technically I had the same meal three days ago at DumPukht Lahori, but such are the interpretations, this would be a completely different experience altogether … this would a completely different eating experience.

Here the Ginger Strips had been cooked in. With peripheral Oil, the Masala was closer to what I expect a Karahi to look like. Way fewer Bones than Wednesday’s at DumPukht, and of course, the Sucky Bones were here too.

The Masala oozed quality, Tomato-based. This time the Seasoning registered before the Spice, as the distinctive Cafe Reeshah House Flavours emerged. Rich, satisfying, consistent, and that was just the Masala.

The Tenderest of Lamb, and having sat in the Masala, Flavours had been absorbed ready to be given back. Each time I have Curry in these modest premises I remind myself why I am reluctant to visit the Pukka Restaurants of The Merchant City, where one would pay more than double to find anything close to this, if at all.

Amjad checked on my progress, from behind the counter initially – enjoying?

Spring Lamb had been used in the preparation of this Karahi Gosht. Amjad outlined his appreciation that this makes the outcome even more special. He then came out for a chat, proper.

He offered to cook Peshwari Karahi with advance notice. Fearful that I might prefer what sat before me, I asked if he cooked Namkeen Karahi.

Arshad smiled from his spot behind the counter.

He knows the terms.

Indeed, Amjad’s Peshwari and Hector’s Namkeen are the same Curry.

Amjad explained that it must be eaten as soon as it’s ready, the Salt & Pepper Karahi cannot be stored. Given that he would have to prepare a kilo, at least, I think I know one or two who may well offer to accompany.

Associated with this, I thought I would further explore the limited use of the term – Karrah. As a Punjabi, he doesn’t use it. So I’ll stick to Cumin and Turmeric instead of Jeera and Haldi.

The Bill

£12.50

The Aftermath

Conversation with Arshad was getting underway when a taxi driver entered. His Punjabi was better than mine. So it goes.

And the Aloo Gobi (bottom right)? I saw a hefty bone then a Chicken bone and remained puzzled. I then concluded that the lumps had to be Chicken. Well, my focus was on the adjacent container. The Masala, however was something else. If/when I see this again, temptation may prevail.

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Glasgow – DumPukht Lahori / Kinross – Arena – 30th Anniversary Tour

Posted on April 30, 2025 by Hector

April 30, the Hector knows what he would like for his birthday. The choice of venue for the Birthday Curry has varied over the years. Today a long overdue return to DumPukht Lahori (39-41 Paisley Rd. West, Glasgow G51 1LG), whose advertised 16.30 opening time does not generally fit in with the Hector’s schedule.

Today was different, with breakfast at The Green Hotel, Kinross, where Prog Rock Band – Arena – were also to be found after last night’s gig at the same locus. Curry first.

Arriving just on 17.30, Aqeel, Mein Host, had yet to open the new doorway. Seeing Marg and Hector outside, this was quickly rectified. Having opened an alternative entrance, the main door are has permitted another table and six seats to be installed. Hopefully this reflects an increase in the number of sit-in customers.

Aqeel asked for a few minutes to set up, his assistant arrived moments behind us.

The menu was duly provided as we took our seats at our customary table. As expected, prices have increased significantly since our list visit to DumPukht, eighteen months ago. Then, prices were unsustainably low, this evening our kilo of Lamb Lahori Karahi (£39.99) is at the top end of what one pays in this city. Very much a birthday treat then.

A kilo between two, quite ambitious these days, but with the car parked around the corner, any surplus could be taken home. Note, car parking on Portland Street is currently free. Hopefully, Curry-Heute has no readers in the council.

To accompany, Marg was sticking to her usual Roti (£1.50) and Hector the Til Nan (£2.50). A jug of tap water was the chosen tipple.

The assistant brought a Modest Salad and Raita, which are chargeable. The background Qawwali music was quite familiar: Nusrat Fateh Ali Khan. During our wait for the food to be prepared, I took the opperchancity to photograph the new layout.

Both Breads were served whole, always the preferred way. The Wholemeal Roti suited Marg. Somehow, she managed to eat the entire Roti then help out with the Til Naan. Firm and risen, the Naan had a rich topping of Sesame Seeds, these would add an extra and pronounced Flavour to the meal.

Lamb Lahori Karahi

Coriander, Ginger Strips and Green Chillies halved lengthways, topped a somewhat – wet – looking Karahi. Brown, with an Oily hue, the Masala was decidedly Shorva-esque, not what was expected. As would become apparent, the Oil content was distinctly minimal. Wot, no Oil? A healthy Karahi.

On taking our starting portions from the flat karahi, I was confident that we would finish all before us. There was clearly a lot of Bones here, every piece I took was on-the-bone. Marg’s deft ladling had secured pieces which were Meat only.

Sucky Bones and Ribs, confirmation that the increase in price was justified. Better cuts of Meat, and today, no sign of Offal attachments which had been a feature of DumPukht previously. There were, however, bits of Meat with fatty attachments, just a couple, not a problem.

Dipping the Naan in the Masala confirmed a good level of Spice and Seasoning. Marg would not make her frequent – It’s Spicy– comment, so well pitched. I bit the stem off one of the Green Chillies and ate the entire piece, my audience reacted with a slight shake of the head.

Flecks of Black Pepper were prominent in the Masala. In time, the Pepper absorbed by the Meat came through. The intensity of the Lamb’s own Flavour was noted. Soft Meat, minimal chewing, the tenderness was remarkable. Yet, such was the Bone content, every intake of Lamb had to be treated with care.

The second half of the meal was markedly different. Having mopped up the excess Masala, that which remained had taken on a more familiar Tomato consistency. There was a sense of it being more Creamy also. This could have been due to Raita on the dinner plate drifting towards the Masala.

Marg had placed her Bones in the bowl provided, I kept mine on my plate. Our different experiences are thus manifested. A lot of Bones, but such was the overall Flavour in this Karahi, forgivable. Sesame infused Salt & Pepper lingered long on the palate.

Marg had quite a few words to add:

I had managed to work up an appetite before our kilo of lamb on the bone, arrived sizzling hot. There was a variety of pieces on the bone as well a small cuts of meat with some fatty ends. I was not too sure of the quality, but after tasting the meat in my Roti, the overall flavour was strong and very enjoyable. The sauce was minimal in oil, but used the bread to gain the spicy, oily, coriander and ginger strips within the sauce. A rich taste which complemented the tender meat pieces around the bone. I picked out the bones and ate my whole Roti with the rich sauce and meat pieces.

The Salad consisted of onion, cucumber and tiny pieces of tomato with creamy Raita sauce to add. A lovely combination with the meat and a very enjoyable meal.

The Bill

£47.50

The Aftermath

There was discussion with Aqeel about opening times. He did point out that on Saturday and Sunday he opens in the morning for Nashta.

Puri, Nihari and Paya were quoted. The Hector would certainly trot on past the Paya.

And so to the previous twenty four hours…

We arrived at The Green Hotel, Kinross, just after 16.00. This would allow time to investigate the Leven Brewery which was directly across from our allocated room window. Not so great.

We did spot Clive Nolan, co founder of Arena, and active keyboard player in Pendragon also, who of course appeared on Close To The Edge.

It feels like only three weeks ago since we had breakfast together on deck.

Clive admits to facial-recognition-blindness, so although always happy to chat, he needs a cue. Hector’s t-shirt was also a visual clue.

Catching up once more, and a continuation of our last conversation, having to learn all the Arena material again in such a short time had been a challenge. The band had played last night to a half empty room in these very premises. A show added late to the tour, and with Marg returning from Belgium, not considered. Now the promoter knows, but at least he is getting bands to Scotland albeit in Fife. Without a car, Kinross is impossible, staying over seemed the sensible thing to do after seeing Pendragon here on the eve of – The Plague.

With a prompt 20.00 start planned, and a 22.00 curfew imposed by the management, the original setlist would have to be curtailed. Being the 30^th Anniversary Tour, the plan was to cover all ten studio albums of which Hector has nine.

The hotel staff advised that the bar in venue, Backstage at The Green, would open at 19.00. Coming down from our room at 18.45, to queue to get in, felt very much like being back on the Norwegian Gem. Marg wouldn’t let me attend the show in my slippers, however, but I did feel at home.

The venue was open already, only six people seated. Why not take the front row seats directly opposite the keyboards and John Mitchell’s guitar setup? On the floor beside the pedals was tonight’s setlist, two songs scored off due to the time restriction. A couple of people spotted what I was doing, and they too came down to take a photo.

Marg chatted with Susan, a prog guru, Marg couldn’t bluff as she can do with the breweries of Bamberg. A familiar face entered from the rear and greeted the few who had joined us.

There’s a solitary witness – was my greeting to Damian Wilson, current vocalist in Arena, who Hector saw twice way back in ’94 at The Marquee (London). The title of Landmarq’s first album and opening lyric to their second, was of course recognised.

That I saw him at The Marquee was down to The Science of Coincidence, sorry. Pendragon were playing The Marquee, Landmarq supported. It was the same story when I returned a few weeks later to see the recently reformed IQ on the – Ever – tour. Marg knows the music of Landmarq, it is played oft in the car. I also assured her that Damian is one of the finest singers she will ever see/hear live.

Associated with that, I asked about his collaborations with Rick Wakeman, also seen recently on Cruise To The Edge. I have few of Rick’s albums because I cannot stand the vocals. It has long been my theory, that the lyrics are set in impossible keys. In a roundabout way, Damian concurred.

Welcome To The Stage

With the setlist to hand, it was very much a case of which songs I would know better than others. The first two albums less so, even allowing for their inclusion on the first live album. There would have been an even greater level of familiarity had Covid not happened. Tickets for the postponed London show in 2020 were valid for the rearranged show in 2021. Sadly, the date didn’t suit.

Marg and Hector saw Arena perform all of The Visitor in Yorkshire back in 2018. Marg knows The Visitor by heart. John took centre stage, well as far as his lead would let him, for the instrumental Serenity, before the band launched into (Don’t Forget To) Breathe. Big smiles on my left.

Four songs would feature from their 2022, and latest studio album – The Theory of Molecular Inheritance. Marg has played this oft on drives to/from Aberdoom. She knows it well. There is a live album from 2023 – Lifian – which features Damian on vocals. This might appear in someone’s xmas stocking as Live & Life did back in 2004.

Here Damian was singing the Arena music he is most associated with. Though as Clive told in his between song – Arena Factoids – Damian could have been the singer in this band many years ago, on two occasions.

Having played the part of Jean Valjean in Les Miserables, Damian is stage experienced and can hold an audience. With a longer mike lead, he was able to pace up and down the central isle. He sang to us all, and to each of us individually, captivating.

Kylan Amos remains on Bass and still looks like John Jowitt, his predecessor, albeit, with hair. Behind the drum-kit, and obscured from my camera all night, remains Mick Pointer, founding member of Marillion. Whatever happened to them?

How many John Mitchell albums do I possess? Arena, Frost*, Kino, the collection keeps growing. Always serious, he has to remember which solo is in which song in which band – I reminded Marg. He did beam at the conclusion to one of the – Arena Factoids. Clive the M.C., he is set free with Arena. In Pendragon, it’s his school chum Nick Barrett who has the limelight.

There was a requested standing ovation between the final song and the encore. With no stage wings left or right, the band had nowhere to go. The ovation delivered, there was another spontaneous one at the end.

Bar profits – were mentioned in one – Factoid – as being the reason for the curfew. We did our bit. Clive approached me cola in hand, an honour, after the show, and asked if I had enjoyed the set. A – thank you – was duly delivered. We did discuss prog bands playing to hundreds in the UK and thousands across Europe. Clive reckons the Boerderij in Zoetermeer (Nederland) is his favourite venue. If the Hector is ever to get to see Mystery (Canada) it may well be there.

There had to be a photo with Damian, and indeed, so familiar were we becoming, he came over at breakfast this morning to bid us farewell.

I had suggested to Marg that she have him sing Happy Birthday at midnight, not to be.

Posted in DumPukht Lahori | Comments Off

Glasgow – The Village – Dr. Hanane

Posted on April 28, 2025 by Hector

Earlier in the year, Curryspondent John, suggested I should introduce myself to the young waitress at The Village “Curry House” (119 West St., Tradeston, Glasgow G5 8BA). That, and a Lamb Desi Qorma (£14.95) were the objectives this afternoon before meeting up with – The Monday Club.

Today is the Monday between two Bank Holidays, it was quite a surprise to see The Village this full at 13.45. Two separate groups in double figures, plus other tables, would keep Hanane and the staff busy.

Should I call you Doctor? – I asked as Hanane served me at the window table.

If you wish.

I was then addressed as – Hector – so the young lady has been made aware of Curry-Heute. Today, Dr. Hanane makes her inaugural appearance, still masked, nobody knows what she looks like otherwise.

The menu wasn’t really required, but it’s always worth checking the prices. The – Lamb – section wasn’t my focus of attention today but where was the Desi Qorma? Somehow, a blank page had been incorporated. This was quickly rectified.

Extra Desi, on-the-bone – was clarified, plus tap water. Spicy – was agreed. Still a risk, last year, Chef truly tested the Blogger.

I nearly forgot to add the Mushroom Rice (£3.95).

As I waited, so the restaurant emptied, were people going back to work? Have the Barclays staff finally discovered Curry in Nelson Street?

Mushroom Rice, always seen as the ideal accompaniment for a Desi Korma, is served here in just the right quantity. The Fresh Mushrooms maintain standards and provide a distraction from Meat & Masala. Today I could not manage the final grains. I was here an hour before I really would have preferred. However, if one is not in situ at the rendezvous for 15.00, the weekly abuse from the East End is missed.

Lamb Desi Qorma

Copious Ginger Strips topped the distinctive Masala. The Coriander may well have been cooked as it was stirred in. A heater was also provided, dining a la carte merited this. This meant I did not arrange all of the Meat on the Masala at the beginning.

Two whole, probably – dried – Chillies had been added. These were carefully set aside, the Hector was not falling for this. Yoghurt Flecks were visible in the Herb-strewn Masala, the study period was over, time to eat.

The Citrus blast was immediate, success. I may never understand why the Yoghurt creates this Flavour in a Desi Korma but not in other Curry/Karahi. I do know that this is a key part of why this is my favourite – Curry. For Karahi I go elsewhere.

The Spice Level was a bit testing, but nothing like the aforementioned. The Seasoning may have been a tad below the Hector idyll, but not so much to impinge on the overall enjoyment.

The Sucky Bones gave out their Marrow, adding even more Flavour to the meal. Quality Lamb, some pieces were not so giving, the majority were spot on, Spice infused, Flavours released. The Village is currently the only known source of this Festive Curry in Glasgow. Across Europe, one venue in Berlin, another in Lisboa. I hear them both calling.

I outstared the Red Chillies. The pleasure receptors assured me it was time to stop. The recreational yield had been maximised, the remaining grains of Rice would have tipped the balance. I could eat this every week. I used to.

The Bill

£18.90

The Aftermath

The stray Cumin Seed was released at 16.25.

Posted in The Village "Curry House" | Comments Off

Glasgow – Yadgar – via Foodasia, House of Sher

Posted on April 23, 2025 by Hector

This year, instead of the annual pukka dinner for the Glasgow members of her alma mater, Marg and her committee came up with the idea of a trip to the Burrell Collection, with lunch thereafter. Hector was willing to forego the customary Aberdeen Angus, soup and sandwiches were promised. Hector has been known to devour a sandwich or ten.

With a freezer needing re-stocked, and Marg away to hit hockey balls in Belgium tomorrow, the stop off at Foodasia, House of Sher, in Tradeston, would be complemented by a few favourite items from Yadgar (148 Calder St, Govanhill, Glasgow, G42 7QP).

It could well have been forty years ago, to the day, since the Hector last set foot in the Burrell. Then I was not impressed by the contents, just the building. Ed, our guide today ensured we appreciated the major exhibits.

With Marg covering four diners, soup and sandwiches would have been fine. Instead, an over-priced, pretentious menu was on the table. The Hector refused to engage, a fruit scone was the compromise.

Foodasia could be renamed – Fantasia. Everything one can dream of is here, however, free parking is no more. The huge saving on Olive Oil more than covered this.

For years I have been asking why UK restaurants charge so much for Fish Curry, whilst in Europe, Meat Curry costs more. For the price of 1kg of Lamb on-the-bone, today I could have purchased 4kg of Tilapia. One 2kg pack of frozen Fish sufficed. Watch out for Fish Curry appearing in the near future.

And don’t start me on Malabar Parotta, how does 20p per Paratha become £4.00+ in a restaurant?

No such issues at Yadgar where £22.00 bought all this: four Meat Samosas, six Chapli Kebab, one portion Fish Pakora, one portion of Aloo Gobi.

Unbelievably, Samosas have not appeared in these pages before, nor has a Chapli Sandwich. Reheated in the air fryer, the Texture of the pastry was maintained. The Spice Level surprised. Meat, Potato, Peas, two is definitely better than one.

The air fryer was also used to reheat the Fish Pakora, again, the batter survived. The Chilli Sauce was microwaved, such a treat to have this Hot Sauce with Fish Pakora.

Martin, who appears occasionally in these pages, asked if I have to review every Curry. Well, yes, else what’s the point? Also, the tallies are crucial for recording the visits. Today, however, no review, Samosas aside, I had everything bought today at Yadgar last week, so there’s the review.

Chapli Kebab, Aloo Gobi, Malabar Parotta

Posted in Yadgar Kebab House | Comments Off

Glasgow – Shahi Mahal – Bateera Day!

Posted on April 21, 2025 by Hector

Last month, Zahir, Mein Host at Shahi Mahal (452 Cathcart Rd., Govanhill, Glasgow G40 7B2) and Hector were discussing the Daily Specials. After Ramadan, Bateera (£7.50) would be available once again on Mondays. Today, a holiday Monday, the Hector set out to verify.

Entering at 13.10, Zahir was on the phone taking a complex Order. He interrupted the call to acknowledge my entrance and my speculative cry of – Bateera?

One of four containers in the glass counter was duly removed.

Bateera in Shorva! – was his positive response.

The phone-call continued, this gave me time to consider a Bread accompaniment. Why have a Roti (£1.00) when one can have a Nan (£1.25) for a few pennies more? The Glasgow Southside Curry Cafes, the land of affordability and sensibility, as the Hector looks back two Blog entries to Bombay Darbar (Miami FL).

I took a seat in the booth where the table mysteriously looks truncated. The time it took the kitchen to reheat the Curry and prepare a Naan, was minimal. Zahir brought the goodies on a tray.

Salad and Raita are always part of the meal at Shahi Mahal, and one pays for these. Empty plates were brought, for the bones.

The splendidly huge Naan, served whole, was approaching – Rogni – in style. With multiple perforations to prevent it rising, well fired, burnt blisters just about forming.

I warned Zahir that I would do well to manage half. This he misunderstood, took the Naan away and cut it. The two – quarters – I might manage.

Bateera

Two – Birds – sat in the steaming hot Shorva. Coriander Leaves and Stems would add that bit extra. What I had seen in the original plastic container appeared to have swelled in portion size.

Bateera has featured semi-regularly in these pages, a Wednesday treat at Kabana Cheetham Hill (Manchester). Always a pair, one would be insulting, three too many. The legs and torsos were separated, I cheekily rearranged the layout.

Always a Shorva, so the spoon would be put to good use. Prior to this, a dipping fest. Pieces of Naan were duly immersed, the Spice Level of the Shorva took me a bit by surprise. The Seasoning was a la Hector. This was quite a Shorva.

Zahir asked if I was familiar with – Shorva.

I assured him I was used to having it with Kofta Anda.

I related to Zahir that I first had Bateera on my first visit to Sheerin Palace back in 2010. Sheerin Palace no longer serve Bateera. It is possible that Zahir had cooked it, or even served me. Bird – was how this poultry was described, before establishing that Bateera is Quail, a word neither of us used today. Zahir told me he first presented Bateera at Karahi Palace back in 2004. Having met him there subsequently as a visitor, I never knew he had worked there. Back then, the Hector had yet to discover the adjacent – Village – never mind – Karahi Palace – which, sadly, has well and truly gone.

A Bullet Chilli cut lengthways, was unearthed in the Salad. I added the two halves to the Shorva then ate one. Oh, why did I do that?

Having retreated to the kitchen, Zahir returned with a glass of Natural Lassi. A different experience for the Hector who is used to Mango Lassi. I would have this for – Dessert.

So taken was I with the Shorva, Naan and Bateera Legs, the torsos almost became an afterthought. The spoon halved the Bird, the carcass soon revealed. Not a lot of eating here, a fraction of what one would have in a Chicken Curry. However, this was not Chicken Curry. Bateera absorbs, the Meat is way more porous than its larger counterpart. Gamey in Flavour, and dipped back in the Shorva, even more flavoursome.

Cinnamon, I had already recorded, then a second distinctive Spice was recognised – Anise.

Nibbling at the Salad, dipping the Naan, fiddling with the footery Bird, the antithesis of the fayre enjoyed a few days back at Yadgar. Hector cannot live by Karahi alone.

With the bones sucked dry, the Soup supped, and as much Bread as could be accommodated taken on board, the appetite was sated. A young lady cleared the table. Time for Dessert.

The Lassi turned out to be Sweeter than anticipated, but still close to drinking Yoghurt. As much as I love Mango Lassi, having it with or after Curry surely counters the Flavours of the Spice? Relief for those who may require it, unnecessary otherwise, Plain Lassi may actually complement Spice.

For Hector this was the end, but nearly not so. Zahir appeared at the table with a modest plate of Lamb Chops Aloo, a deluxe Aloo Gosht. I assumed he was offering this for me to sample, but no way could I tackle it. Fortunately the food was not wasted, Zahir sat in the next booth and had this for lunch.

The Bill

£13.00

The Aftermath

There was mention of Karahi next Monday, tempting.

Apart from the persistent rain, did anything else happen today?

Posted in Shahi Mahal | 1 Comment

Glasgow – Yadgar – Simply The Best

Posted on April 17, 2025 by Hector

Today’s visit to Yadgar (148 Calder St, Govanhill, Glasgow, G42 7QP) was conceived long before the recent trip across The Pond for – Cruise To The Edge. Jim and/or David decided we were long overdue a meat-fest. The title of today’s trip was also conceived before the events later in the day, where highly suspicious/incompetent refereeing, saw the end of this year’s run in Europe for – The Famous.

Simply The Best – remains apposite for Yadgar, any new US readers in particular, shall discover why the Hector is disparaging about the Mainstream. Yadgar serves Punjabi Cuisine, as it is meant to be served, prepared honourably, from scratch, no shortcuts.

The rendezvous was 14.15, fifteen minutes after opening. If this was earlier, there would be more visits. Dr. Stan called in late, his bus was being delayed. Jim and David were waiting outside in the car as Hector walked along Calder Street, Howard was not too far away.

Shkoor, Mein Host, directed me to the window tables, Sajad offered to put on the heater under the bench sets, Please!

Are you well – enquired Shkoor.

I’m cold, I don’t know how people can live in this climate – was Hector’s response. 28ºC to 12ºC is quite a drop.

We watched the remaining staff arrive, it is a long time since Chef Arshad has been seen, Naveed too. We were waiting for The Good Doctor, drinks were sorted, Mango Rubicon for all, the first of two rounds.

The Dips were brought first, Raita and the heated Chili Sauce. Heat, appreciated. The Salad was enough for five to pretend we were playing the game.

Shkoor questioned Hector’s Salad intake.

Not the green bits.

Chana Masala

Chana, closer to Masala than Chat, was next to arrive. Warm rather than hot, this was the Starter least enthused over. The lack of Seasoning was its limitation. Even after the five had taken a Soupçon, an appreciable quantity remained after the real stuff had been taken care of. The chaps eventually scooped up the remnants. It quickly became apparent that Dr. Stan, in juggernaut mode, would handle every scrap.

A Chicken Curry featuring Shorva was placed before us. This puzzled, not our style. It was quickly removed, wrong table. Phew. The Hector having to review a Chicken Curry at Yadgar? Who knows, this might have been wonderful.

Chapli Kebab, Fish Pakora and Seekh Kebab are the Big Big Train of Starters at Yadgar. The quantity had been well judged, enough to permit enjoyment of the main event. Pre-Koronawirus, we could indulge way more, we were indulged. Hector’s plateful was manageable.

Chapli Kebab

The well-Seasoned, well-Spiced Chapli was as good as it gets, stunning in fact. OK, it is, in effect, a Chicken Burger, but let’s not go there. Chapli is why the Hector tends to come to Yadgar and enjoy this with Fish Pakora and a Vegetable Curry. Who needs Goshat Karahi?

Fish Pakora

The Fish Pakora was as delightful as ever. Quality Haddock in a Spicy batter. More-ish. Had we asked for more, more would have arrived. We had to manage all we had.

Seekh Kebab

The plate of Seekh Kebab had a lighter one on top. This was definitely Chicken leaving one to conclude the darker ones could have been Lamb. No prizes for guessing which version arrived on Hector’s plate. Dr. Stan’s go-to Starter, enjoyed by all, though not as Spicy as the Chapli.

Marg is bringing Hector across the river next week for lunch at The Burrell, already a plan is being formed to liberate a mass of Chapli Kebab etc.

In time, everything except some green bits of Salad was scoffed. QED.

The table cleared, Shkoor offered a fifteen minute break before the main event. A Vegetable Curry is always a welcomed addition to the Order. Shkoor listed today’s options, Hector jumped at Aloo Gobi. Chapattis were a given.

Shkoor then promptly left the premises, all was set.

The chaps at the Takeaway counter were being kept busy. I was amazed at how many customers there were mid afternoon. What was also pleasing was the number of sit-in diners. All sorts, those who know this is where the food is at, and are catching on that mid-afternoon is an ideal time to eat.

Two kilos of Goshat Karahi (£30.00) was the pre-order, on-the-bone. There are only seven venues in Glasgow where this glorious creation can be secured in such a manner. Each of course has their own interpretation, Yadgar’s has long been held as #1. In fifteen years of Curry-Heute, nobody has contradicted this.

Goshat Karahi

Jim mentioned a friend, not present, who would love this. David reckoned the Oil might be an issue. The separating Oil is all part of the experience. With minimal Masala, this takes – Curry – to a different dimension. We took it as read that the Meat would be giving back way more Flavour than a Mainstream Curry House.

I noted the presence of Tomato Skins in the Masala Mash, so much for the online recipes which have one spend time trying to remove them.

Dr. Stan and Hector had one karahi set before us, the adjacent three sharing the other. I made a point of stating that what lay between Dr. Stan and I was also theirs, Dr. Stan and Hector should not manage the kilo. Worryingly, the contents of the adjacent karahi did not appear to be diminishing.

Don’t hold back, get stuck in.

Why am I called – Hector?

Our karahi had a mix Lamb Chops and boneless Lamb. The Sucky Bones were along the table. Lamb Chops, not the Tandoori version, cooked for Curry, a treat. Soft, succulent Meat, yet chewing required. The pleasure I had missed having had Vegetable Curry, various, for four consecutive days on Cruise To The Edge.

Having eaten my plateful, two more Lamb Chops were calling, I just managed to squeeze them in. Meanwhile, Dr. Stan was wiping the karahi with pieces of Chapatti. In time, and with help from along the table, we were left with a shiny karahi.

Five substantial Chapattis had been served. I took but a scrap being here for Curry, not Bread.

There are still other pleasures to describe. Our requested Aloo Gobi was complemented by a portion of Aloo Baingan which was well received on our post – Round The World in 80 Days – feast last June. There, I managed to mention both Grand Trips in one Curry Blog.

Aloo Baingan

Aubergine and Potato in a Masala Mash, here the mandatory Oil was also separating. I’ll keep the Potato review for a moment, the mushy Eggplant was the focal point of this Dish. I was certain that I was getting Citrus from this, but on consulting my fellow diners, there was no – harrumph. So it goes.

Aloo Gobi

Similar in appearance to the Baingan, here, Cauliflower accompanied the Potato. The Cauliflower was on the soft side of firm. Another explosion of Flavour on the palate, both the distinctive Flavour of Cauliflower pieces then the micro-bits mixed in with the Masala.

The Potato defied belief. Totally saturated. Whilst the Goshat Karahi had the unique – Yadgar Taste – here the Potato seemed to have even more. Studying Hector’s plate should reveal as much Potato as Meat. I’ve been here oft, oftentimes alone, and it’s the daily rotation of Vegetable Curry which is the preferred option. The humble Potato has it.

Why am I serving plain – Mash – at home?

Apart from Dr. Stan who was still ploughing his way, we were replete. In time, what looked as though it could become Takeaway, was divvied out. Once upon a time, the Order would have been three kilos between six, two between five, ample.

If people are truly content having second rate Curry then that’s their choice. With Yadgar, and to be fair, six other Glasgow venues all listed in Glasgow’s Top Rated, the difference in what is served is night and day.

The chaps offered a few words:

Jim – Yadgar, absolutely fantastic as usual. The amount of flavour packed into the Lamb is amazing. Pity the chef won’t divulge the secret.

Dr. Stan – Excellent meal with tasty kebab and (fish) pakora starters followed by juicy lamb chops cooked with a sublime blend of spices.

Howard – The headline is – Improving on Perfection.

Every trip to Yadgar as a sit in customer is a joy. Astonishingly they managed to make today’s visit even better. First there were the starters. The seekh kebabs, both chicken and lamb, were superb, flavoursome, soft and melt in the mouth. The chickpeas were less successful. Along with the main dish were two wonderful sides comprising cauliflower and potatoes and an aubergine dish. Chapattis completed the meal. The lamb was full of flavour something other places can’t do. The oil at the bottom was just as special and only my heart stopped me having more. And as Hector has said before the vegetable dishes had the special Yadgar imprint. Superb service generous portions and a stunning meal. Indeed, perfection plus.

Shkoor texted to check all was well.

Average Karahi, average service – was the deliberately misleading reply.

Sorry, that’s the Miami place... I clarified.

The Bill

£100.00 Simples.

The Aftermath

The stray Cumin Seed dislodged itself at 17.24.

I advised Shkoor – We’ll come back at midnight for Dessert.

Almost a perfect day, Referee!!!

Posted in Yadgar Kebab House | Comments Off

Miami FL – Bombay Darbar – Coconut Grove

Posted on April 11, 2025 by Hector

Coconut Grove is closed for renovation, please use the free shuttle from Douglas Road – has been announced on every train leaving every Metro station during our days in Miami FL, regardless of direction of travel. It was somewhat ironic therefore when two major sources claimed that Bombay Darbar (2901 Florida Ave., Miami, FL 33133, USA) in Coconut Grove was the outstanding place in Miami for Curry.

Setting off from Brickell just after noon we took the Orange/Green Line south to Douglas Road then walked through a residential area to Downtown Coconut Grove. This was surely quicker than all the faffing about, and Google were the only peeps in Miami who did not appear to register the ongoing disruption. The free Trolley took us back.

Arriving at Bombay Darbar, in this pleasant Miami suburb, at 13.00, we were offered a table in the covered terrace where most diners were sat, or inside. After the walk, cooling down was necessary. Being a sweaty blob on eating a Vindaloo is fine, not so wonderful to present in such a manner.

A litre bottle of Sparkling Water ($7.50) was quickly procured.

The Thali lunch menu was quickly dismissed, if I’m going to review a Curry, let’s have the full Bhuna.

Marg had spotted a sign outside for Tandoori Salmon Salad, this was right up her street, a variation of her oft consumed Tuna Salad.

Other than Lamb Chops Masala ($34.95), there was no sign of Meat served on-the-bone. No Goat Curry either which tends to be served this way across the USA. This would be my first Lamb in ages, having had nothing but Vegetable Curry aboard the Norwegian Gem.

The description of the Lamb Kadhai ($22.95) was favourable, no offending Capsicum mentioned. I would take advice from the group of waiters who were highly visible when not required. Having declared my intention of having Lamb Curry, I asked –

Do the terms Desi or Apna mean anything to you?

This raised a smile.

I was directed to Lamb Roganjosh ($22.95) and Lamb Chops Masala as their – most popular – offerings.

Medium to hot was agreed for the Rogan Josh. With inclusive Basmati, there was no need to discuss the Bread options. However, I shall highlight the price of a Tandoori Roti ($3.95), so not just in Aberdoom.

I had just ordered possibly the most popular Curry in Miami’s most popular Curry House. Marg was quick to point out that – most popular – hadn’t actually answered my question.

Two halves of a Poppadom, the preferrred type with embedded Cumin Seeds, a Salsa, and what I took to be the standard Capsicum Mash, were presented. I nibbled. The Mash was Sweet, the Salsa a pleasant change.

Pink, the reader may notice a pink hue in most of the photos, such was the lighting. Using flash would have distorted the ambience. Large premises, table cloths aplenty, as Mainstream a Curry House in appearance as one might encounter. A restaurant, definitely not a Cafe. Had I found the latter, I would have been there for what is my only remaining opperchancity for Curry in Miami. There was of course Akash Miami Beach, which is not in Miami, before Cruise To The Edge.

Grilled Salmon Salad

What a bowlful! Marg’s intended snack was way more than she had imagined. We are in – America! – where people often – box – their leftovers for Takeaway.

The piece of Naan was not in the photo displayed outside, a bonus. I liked the blisters on the Naan, decent looking Bread, but none crossed the table. Needless to say, Marg ate the lot:

A large piece of salmon was the highlight of the dish. Had a small piece of cold Naan bread with garlic. Plenty of different green leaves made up the salad with flakes of almonds, cranberries, crumbled goats cheese on the top. Plenty of cucumber with chopped, small tomatoes. A big chew, but very enjoyable.

Now we know why the Hector was not offered any Bread. Curry aside, try ordering anything in the USA which does not come with Cheese.

Lamb Rogan Josh

The standard sized handi had Meat protruding through the blended, Shorva-esque, Masala. A Soupy Curry with Ginger Strips atop, and no sign of Fresh Herbs.

The Rice, served in a matching quantity, was a sensibly sized portion, manageable. On transferring to the plate I was pleased to see Cumin Seeds and a whole Green Cardamom. If there was also Whole Spice in the Masala then this Curry’s impression would be greatly enhanced. Alas no.

Prepare for more Mainstream Curry, Hector.

The large pieces of Lamb reached a count of double figures. A knife would have to be employed to manage these, a worthy portion of Meat.

The Spice Level impressed, a decent kick, never going to test, but as asked for. The Seasoning stood out by its absence. This was not going to be a – Karrah! – experience.

The Tender Lamb required an appropriate amount of chewing, not – super-soft then. Other than its own Meatiness, the Lamb was giving nothing back. The Curry-Heute checklist now complete, this Curry was set firmly in the Mainstream category.

The Flavour from the Masala was oh-so familiar. My suspicions at Akash Miami Beach shall never be proven, nor those aboard the Norwegian Gem, but in the latter, way more effort had been applied to disguise the probability that there and here, the base Spices came from a packet of – Prepared Spice Boxes. Whether they be from MDH/Shan/Lazzat, all have a telltale packet taste. Had any waiter approached us whilst we ate, there might have been discussion, but no.

Athena (Hellas) and Lisboa (Portugal) aside, I have to accept that in Continental Europe, whilst I tend to enjoy nearly every Curry, the vast majority of venues, are in the second division compared to what is served across the UK. Today’s Curry could only be considered to be at the lower level. The big question, however, in what way was today’s Curry a Rogan Josh?

There are two accepted styles of Rogan Josh. The version I consider to be traditional is the Tomato-rich, usually with actual pieces visible. Today, this was not the case. The alternative has a significant Cream presence, some argue this predates the – Tomato – version, Curry-Heute does not recognize that. Today’s Curry was not in this style either, just a standard Curry, no more. Not distinctive.

I have had significantly better Curry in the USA. If this is the best Miami has to offer, so be it. We’re back to the classic scenario of Chef/Proprietor serving up what they think the customer can manage, therefore that is what they want, instead of the authentic fayre as served in the Indian Subcontinent. And Glasgow’s Southside – where I’m headed soonest.

The Bill

$52.22 which quickly became $60.92 (£46.95).

The tip scale here was favourably lower than the 18-20-22 percentage options which prevail in this land.

Beware: many venues add a 20% service charge, then finesse a tip on top.

The Aftermath

The Calling Card was, in time, given to one of the many rushing waiters who had once again all disappeared. Accepted politely, there was little further discourse.

No rapport – as Marg observed, then proffered – I’m doing my job.

2025 Menu