Glasgow – Darbar Grill – What was this?

Posted on August 30, 2025 by Hector

As reported at the start of the week, the Hector had arranged for a portion of Desi Qorma to be retained at Darbar Grill (140 Allison Street, Glasgow G42 8RP). This proper Korma is usually cooked in bulk for ceremonies, it is that special. Ahmed, Mein Host, and father of Moiz, informed me that he had three large Orders for this weekend, the Desi Korma would feature.

Arriving at 13.25, there was no sign of Ahmed. A young chap in the kitchen would deal with me throughout my stay. It was he who announced my Order: Lamb Korma and Rice.

I asked if a Vegetable Rice was available, apparently not. When Moiz, son of Ahmed, had Handi By Darbar, his Veg Fried Rice proved to be the perfect accompaniment. So today, Plain Basmati which remains my preferred accompaniment when having this Curry in Berlin at Punjabi Zaiqa.

As I waited, I looked up Khyber Pass Restaurant on a well known and reliable Curry Blog. Passing in the car this afternoon, I noted that it is now re-branded as Watan Grill. Sources suggest this happened around the start of this month. Another Grill House, at least Charsi, Namkeen and Dumpukht Karahi have been retained, though only Charsi Karahi appears to be served as a standard portion. The Hector is in no rush to order a Charsi Karahi, however I shall pay Watan Grill a visit when I find someone to share a Namkeen Karahi.  

The reheat did not take long, the young chap brought everything on a tray at once.

The Modest Salad and Raita would provide a bit of distraction. I would eat about half. The napkin in the glass, with the jug of water, was a simple touch of class. Darbar Grill may never rise above the level of Curry Cafe, but they do at least show a bit of flair.

The Rice portion was a veritable plateful.  as is my normal practice, some Masala would be retained for later, in order to keep the Rice – Interesting.

Lamb Desi Korma

The alarm bells rang immediately. The simple sprinkling of Coriander on top of the Shorva bore no resemblance to that last enjoyed at Handi By Darbar. That it was so clearly a Shorva, and the telltale Citrus aroma was distinctly lacking, also had me wonder as to what I had been served. This Curry just looked Monday’s Aloo Gosht without the Potato.

Decanting the Meat, the count reached double figures. Most pieces of Meat were on-the-bone, unlike Monday’s where the Bone count was remarkably low.

Again, Tender to Chewy Meat, one Sucky Bone, this time there was a sense of Spice being given back.

The Seasoning was there. The Spice attained a decent level. Never going to be taxing, but there was a – wee fire – burning in the mouth.

Clove was the dominant Spice in the richly flavoured Shorva. I studied the thin, oily Shorva closely, there was only the merest hint of Yoghurt Flecks present.  This would explain the total lack of – Citrus.

A pleasant Lamb Curry, however, I did not recognise this as a Desi Qorma.

The Bill

£12.00

The Inquest

I sent Moiz a photo of my Curry and asked –

What happened? That was not a Desi Korma.

The reply was within the hour. The customer who made the actual Order had asked for – gravy type – hence that is why it was runny. It was suggested that I return on Monday, – tomorrow will be proper Korma.

Alas, the Hector is not prepared to visit the same Curry House thrice in a week, after all, it’s not the halcyon days of The Village.

Posted in Darbar Grill (Desi Cafe) | Comments Off on Glasgow – Darbar Grill – What was this?

The Glasgow Bell – The Interview with Hector

Posted on August 27, 2025 by Hector

Is this Glasgow’s — nay the world’s — most prolific curry critic?

Curry-Heute has reviewed over a thousand curries across the city — here are his favourites

ROBBIE ARMSTRONG | 27 August 2025 |

It is impossible to convey the scope of Hector’s appetite for curry, but allow me to endeavour. Hector (not his real name) styles himself as “near mythical”, promising to all that, “If you cook Curry, Hector will visit, eat and review”. And review he has, on a scale that makes Jay Rayner’s career look a bit half-arsed, quite frankly.

Since Curry-Heute began in 2010, Hector has filed over a thousand reviews in Glasgow alone. Across Scotland, he’s totted up 1,284 entries. And he does not consign himself to his own patch. Hector has sampled rogan josh in Orkney, lamb Karahi in Caithness and onion bhaji in Inverness. In England, he’s eaten in the hallowed cities of Bradford (151 reviews), Birmingham (4) and Manchester (150), as well as further flung and lesser known locations like Huddersfield, Leamington Spa and Horsham. There are 44 entries for Crawley alone. He’s enjoyed aloo gobi in St Albans, sag duck in Berwick-upon-Tweed and mixed kebab in Peterborough (the less said about the latter, the better). In Germany, he’s clocked up 227 reviews — which may have something to do with Hector’s predilection for all things Germanic lager. But there are also entries for Ireland, Wales, Portugal, Spain, France, Belgium, the Netherlands, Italy, Luxembourg, Croatia, Malta, Czechia and Slovakia. (The list goes on). He’s eaten goat curry in Vermont: “I couldn’t believe how good it was”. Vegas, one word: “terrible”. Desi Korma in Albany: “A happy end to that trip.”

Last year, he went on a curry world tour, visiting Singapore, Australia, New Zealand, Canada and the United States. His first stop upon his return? Yadgar Kebab House on Calder Street, where we’re meeting today. It will be his 156th review of the Pakistani diner in Govanhill. It is the epitome of the “curry café’; the high watermark of desi cooking and the precise sweetspot in the price/quality curry ratio. (Others might describe Yadgar as a prime example of Humble Yum™). The café curry is Hector’s preferred plate, rather than the more upscale eateries, today centred around Merchant City, with the notable exception of Mother India. There is a global list of Hector’s recommended curry houses on his website, including restaurants as far afield as Seattle, Tel Aviv and …

Helensburgh. He’ll always come back to Yadgar’s though. “It is unique what they achieve in this place.”

Hector’s a happy chappy. Photo: Robbie Armstrong

Hector could well be the most prolific reviewer of curries. I invite you to find anyone who has reviewed more curry houses than he. In fact, there is only one other food writer on these isles with an equally obsessive approach to reviewing; Andy Hayler is to Michelin star restaurants what Hector is to mom-and-pop curry shops. Hayler may have been to every three star restaurant in the world, but has he frequented each of Glasgow’s world-famous Pakistani curry cafés? I thought not. And I know which middle-aged man I’d prefer to be eating lunch with on a Tuesday afternoon. “Three o’clock is my preferred time to eat, I’m not a breakfast person,” he explains, as I take a seat in the booth across from him.

So strap in, hopefully not on an empty stomach, as we bring you Curry-Heute’s Ten Curry Commandments, as well as his top ten Glasgow curry houses. You can thank me later — I’ll be at Yadgar’s, watching the main man chow down on an alarmingly large portion of goshat Karahi, mango Rubicon in hand.

Hector, 69, is a retired geography teacher from the West of Scotland (hence wishing to remain relatively anonymous). He’s portly, with rimless glasses and a grey beard. He exudes a geeky cheekiness, and is never far from cracking his next joke. For the past decade and a half, he’s been reviewing a minimum of two curries every week, often more. He writes up a review of each meal, without exception.

Curry-Heute came about as a happy accident, borne out of his previous blog, Bier Traveller, the idea for which had been knocking around his head since the dawn of the internet. When Hector found himself writing about curry as much as beer while on his travels, he started Curry-Heute, meaning ‘curry today’ in German — a nod to a late friend’s blog called Bier Today (as in bier today, gone tomorrow; which seems sadly apt since his pal’s passing). Interestingly, Hector goes out drinking with Shawarma Police, another fanatical food blogger we’ve written about before. Yet Hector has never eaten a lamb wrap with Will, nor Will a lamb Karahi with Hector. “The twain never shall meet,” he quips. His disinterest in wraps is explained thusly: “Any idiot can grill meat; cooking a masala takes skill.”

The Curry-Heute pose, apparently. Photo: Robbie Armstrong

Sections on his website include: ‘Gone, but not forgotten’; ‘Hector’s lust for curry’; and, inexplicably, ‘Prog Rock Concert Reviews’. He also has a recipes section, and a long-running campaign to stop restaurateurs using peppers/capiscum, which he lambasts as “cheap, nothing but ballast… detract[ing] from the Flavours of what is Indian Food” (more on this anon). He has a whole list of other campaigns, including the extortionate price of chapati, use of red food dye, charging for poddadoms, and other similarly heinous crimes against curry. Lamb is, without any hesitation, his favourite. “Ain’t no such thing as a chicken curry,” he delights in telling me, before going on to expand on his theory of flavour absorption relating to various types of meat. If it wasn’t already abundantly apparent, he has opinions on everything curry-related. He emphatically declares that “there is no good fish Karahi in Glasgow”, and urges the piscivorous among you to travel to Munich for your fishy fix.

Shkoor, the hospitable face of Yadgar’s, who Hector describes as “a delight”, wanders over to say his hellos. Fifteen years ago, he handed “the Hector” a menu, “and the rest is history”. “His palate has varied over the years,” Shkoor explains of

Hector, “but he’s still a red meat eating carnivore.” The only change he’s noticed: “He’s discovered vegetables.” Shkoor says that former pupils of Hector’s make the pilgrimage to Calder Street, where they ask for whatever Hector’s order is, before explaining that he is their old school teacher.

Shkoor Anwar, who’s father owns Yadgar’s. Photo: Robbie Armstrong

Hector’s repeat reviews are heavily grouped around informal curry cafés like Yadgar’s. “I can’t go to Merchant City — it’s too expensive, and I’d have to tell them it’s not worth the money … When you’re suddenly paying £23 for a main that you can pay a third for south of the river, why, what’s the point?” he asks. “I’m a pensioner, I can’t afford it.” One of his favourite places to eat is a takeaway with two tables and no toilet. Customers are sent to the bookies next door to use the facilities.

If an eatery in Glasgow only has one entry on his blog, as many do, one can assume that the food was either substandard, not to his exacting taste, too expensive, or a combination of the aforementioned. Take it all with a pinch of garam masala though; scanning the list, I notice numerous spots with a (1), (2) or (3) beside their names where I have enjoyed great (and occasionally exceptional) food. But I don’t make the rules.

We move on to the topic of Glasgow winning curry capital (it last won in 2010, a record fourth win in a decade). “Yes it deserved it, for the cafés. But when you see all the awards for the best places for Glasgow curry, they’re not the places I’m recommending.” There is likely no restaurant nor chef that could dissuade Hector that some of the best value for money curries this side of Karahi can be found in the ‘curry quarter’ of Govanhill, comprising Yadgar’s, Sheerin Palace, Darbar and Shahi Mahal. “I’d love to live around here, but I’d be twice the size I am now,” he says with a shake of the head. Hector’s favourite spots tend to make ‘desi’ or home-style curries with meat on-the-bone, preferably the day before, so the flavours have time to properly marinate. He has his own parameters for what makes a curry desi, which may seem odd for a white man from Glasgow — but seeing him speak with Shkoor and the rest of Yadgar’s staff over the course of a few hours, one quickly realises that he has nothing but the deepest of respect for culinary tradition and craft.

He refuses to rate or score curries (“If it’s curry, I’m going to enjoy it”), preferring to let the nuance of each review, and the number of repeat visits, to do the talking instead. He doesn’t make money from his blog, and (like Hayler) pays for food out of his own pocket.

Hector talks often and amiably of his wife, ‘Marg’, who features prominently in his reviews, often photographed over a cluttered table of curries with a wide smile. A number of her recipes also feature on his blog. (When I tell him about a friend’s family recipes from the Punjab, he immediately asks for copies). Does Marg like curry, I ask. “She does now,” he says with a belly laugh. Before they met, she was a “chicken curry sort of person”. These days, she’s seen the light, and knows lamb is best.

Yadgar’s roti and goshat Karahi. Photo: Robbie Armstrong

In 1964, when Hector was about eight or nine years old, his father, a master mariner, returned home one day with a recipe for an Indian curry from one of the ship’s crew. Hector’s mum was “duly dispatched to find the ingredients”. Hector tried the curry, which was far too spicy for his liking, so much so he “cried his eyes out”. His parents were indifferent, telling him, “This is your dinner, eat it.” The next time — with his father back at sea captaining his ship — his mother repeated the recipe, only milder. So his love for curry was born. His first visit to a curry house was in 1968, aged 11 or 12, at the Green Gates on Bank Street in the West End, one of the city’s first curry houses. He asked for the vindaloo. The waiter looked at him, then at his dad, who said “go for it”. It was “uncompromising and HOT!” as he describes on his blog. With time, he came to realise that spice alone is not the marker of a great curry. But he still remembers the taste. He begins to gesticulate with his hands, his eyes alight. “It was greeny brown, fierce, and unlike anything my mum had cooked.”

By his late teens, a student at university, he would visit Akbar off George Square on Cochrane Street on the regular (mid afternoon, then as now). Often, he would

head home for another curry that evening with his mum. Based on that one recipe from his father’s shipmate, his mother would go on to cook curry for the rest of her life. For their honeymoon, he and Marg went to Sri Lanka, where Hector attempted to eat three curries a day, before notching down to two for the seventeen-day duration of their trip. When he retired in 2016, he took a nine day trip to India, the results of which were recorded exhaustively. 20 years ago, he did a curry course at Anniesland college, where a Punjabi mother and daughter taught him all the basics. It is their recipes he has tweaked and adapted on his website.

Hector lives and breathes curry. He even has a list of “curry connections” in his address book. He gets out his phone, and shows me a long list of friends and acquaintances from across the country, their names prefixed with the word “Curry”. His reviews are even plastered on the walls of a Seattle curry house he visited with Marg. When I ask if he follows other food reviewers or critics, he smiles and says simply, “I eat curry.” On ceremonial occasions, he goes to Swadish, the acclaimed Indian restaurant by Indian chef and Great British Menu finalist Ajay Kumar. His only aversion appears to be to the “soupy curries” of Nepal, which he holds in contempt. By comparison, he takes his fork and compares it to the thick, ghee-rich sauce of Yadgar’s curries. He proceeds to point out the eight to ten pieces of lamb in the sauce, “a half kilo, which you couldn’t buy for less than £20 in a restaurant”. During the pandemic, Shkoor texted him to say, “Curry’s on the way.” Half an hour later, a kilo of lamb curry arrived at his door by delivery.

With friends like these … who needs shawarma? Photo: Robbie Armstrong

In the early days of Curry-Heute, there were two other curry reviewers in the city. “One got married, that put the kaibosh on it. The other petered out.” People have occasionally got in touch with him over the years to tell him they’re going to eat and review a curry every day, but they always fail to go the distance.

Shkoor comes back out to check on us. “There was a time when your capacity was way beyond current levels,” he tells Hector, before boxing up the remains of his lamb. “I’m ten kilos heavier than I was at the start of Covid and I eat less ,” Hector replies, patting his belly. “So all the conspiracy theories about the vaccine are true then,” Shkoor says with a laugh.

Hector’s Glasgow top ten

“I hate to promote the big guys, they don’t need me. I like to promote the little guys.”

  1. Yadgar

  2. Village Curry House

  3. Sheerin Palace

  4. Akbar’s

  5. DumPukht Lahori

  6. Ambala Restaurant

  7. Shahi Mahal

  8. Darbar Grill

  9. New Cafe Reeshah

  10. Punjabi Ibrox

Hector’s Ten Curry Commandments

The gospel according to Curry-Heute

  1. Curry cannot be bland, nor should it cause discomfort. Optimally, a Masala should be medium, with a kick. Let’s not suffocate the flavours with extreme Chilli.

  2. The spice and herb content should be revealed to their fullest: karrah – salt enhances the flavour. Seasoning, therefore, is all.

  3. Apart from the surface, Chicken is non-absorbent, leading to the conclusion that there is no such thing as a Chicken Curry – yet it prevails globally. Try Lamb/Goat (Gosht), preferably on-the-bone, Fish (Machi), Venison (Hirn), the humble Potato (Aloo), these absorb Flavour and so can give it back.

  4. Capsicum is ballast, creating the illusion of more on the plate. The afterglow is also unwelcome, burp. Peppers: green, red, yellow should be nowhere near a Curry, especially a Karahi. Karahi highlighting Peppers and Onions is a stir-fry, not authentic – avoid.

  5. Food colouring, unnecessary, throw it in the bin, along with the Capsicum.

  6. Curry is not Soup i.e. Meat swimming in a Masala, get the balance right. Bhuna is dry, make it so. Shorva does translate as Soup, a specific style of Masala served with Kofta, Nihari, Aloo Gosht.

  7. There is genuine, home-style, Desi/Apna Curry served across the land, give it a go. Mainstream Curry Houses should not therefore simply add – Desi – to their menu and con the public.

  8. Bread is made from flour and water, not gold dust, so charge an honourable sum. The traditional Bradford Curry Houses still serve three Chapattis with every Curry.

  9. Outside the UK, Rice is included in the order. In Europe, served in portions which are enough to feed a family. Universally, common sense portions and pricing please.

  10. Hot plates, hot food, not too much to ask.

Posted in Odds and Sods | 1 Comment

Glasgow – Darbar Grill – The Moiz & Ahmed Show

Posted on August 25, 2025 by Hector

Moiz, son of Ahmed, has been keeping Hector up to date with the ongoing renovations at Darbar Grill (140 Allison Street, Glasgow G42 8RP), a new kitchen was recently installed. Arriving today with Marg at 13.30, the seating layout also appeared to be different, the plain walls suggested more to come.

Ahmed, father of Moiz, was there to greet. I spotted the new printed menu, a first at Darbar Grill, which Moiz had also mentioned. Alas, Ahmed said this would not be up and running until the end of the year by which time he also hopes to have taken over the adjacent unit and transform it into their own Takeaway. How well will that go down with Desi – Curry Palace on the other side of Darbar Grill?

In the meantime, the same old was on offer. Ahmed revealed the contents of each tray. Having dismissed the Vegetable and Chicken options, our choices were simple: Aloo Gosht for Hector, Chicken Keema Aloo for Marg. Chapattis would accompany, two were ordered, three would come.

We took a table, the new menu was photographed then studied. With a 09.00 opening time printed, Desi Nashta, the availability of which is spreading on the Southside, will be a key feature. As for the Curry, the Main Courses remain as seen today, however, the Karahi section is new and bold. The Hector has of course enjoyed a custom cooked Karahi Gosht at Darbar Grill.

No Desi Qorma, I had to raise this. Ahmed studied his own menu.

Dropped – he began – I will make it for you when you come.

A jug of chilled water was brought to the table.

*

*

Ahmed produced his phone and showed us the planned muriels (sic) for the walls. Traditional scenes from Pakistan will adorn the rear wall, whilst famous buildings of Glasgow will line the wall at which we sat.

A young chap brought out the food. A Salad and Raita accompanied the Chapattis. Thin, Wholemeal Chapattis I can manage, I really should just order Naan despite the inevitable wastage. Bread prices at Darbar Grill shall remain competitive/realistic.

Aloo Gosht

Behold the authentic version of this Desi Curry. Shorva, by definition, the soupiest of Masalas. The aroma of Cloves was powerful, though no Whole Spices would be encountered. The Meat count was difficult to establish in the depths of the metal bowl, approaching double figures. The Bone content appeared to be significant, however, the Hector was being misled. Only two large Bones featured, so plenty of Meat. Two large pieces of Potato would be cut into three pieces each.

Dipping pieces of Chapatti into the Shorva revealed the powerful Flavours, Clove understood. Without being overwhelming, the Spice Level was much appreciated as was the Seasoning. This was Curry, yet markedly different from that enjoyed recently at Curry Pot. Yes, the Hector eats lots of Curry, but the array of what is on offer is hopefully highlighted in these pages.

Hot food, always noted, another positive. A spoon was put to good use, otherwise I would have been left with a bowl of Soup. Tender to chewy Lamb, Ahmed prides himself on only serving quality cuts, apart from it’s Meatiness, there was little sense of Spice being given back. The Potatoes were different, the joy of this chameleon-like Vegetable. The full Flavours of the Shorva had been absorbed and were being emitted. Potato Curry, the future?

Ahmed asked the customary question.

I made a gesture with my hands conveying – Big.

Flavour! – was the one word response.

But a Soupçon of Salad was sampled, a distraction, Marg would take care of the rest. With the plate being used for the discarded Bones, I was surprised at the end how few there had been.

Marg accepted the offer of Chai which arrived at the end of our meal. 

Murgh Keema Aloo

Another generous helping in the metal bowl. Pale Chicken Meat, Marg does prefer Lamb. This creation was certainly more moist than Marg has been served of late. She ate the lot in seemingly no time at all.  Marg:

I received a large dish of mince and potatoes. The food was full of flavour in a rich, oily sauce. I broke up the fresh Chapatti to eat the food. The potatoes added flavour and texture to the meal. I really enjoyed the food and waited for my Chai afterwards. A pleasant way to finish the meal.

Whilst we ate, Moiz entered the premises and walked straight past us. So the Hector is not recognisable from the back of his head?

Our visit to Darbar Grill took on a new dimension. Mutual respect, a few wind ups, could I find the photo of Moiz and Ahmed taken when he was but a boy? Moiz is due to take up a job in Clydebank flipping Burgers in a chain I had never heard of. This could be fun – Desi Burgers? Otherwise, a waste of his talents? Moiz can cook.

Desi Qorma, yes I keep going on about it, and Moiz can cook this as was proven at the ill-fated Handi By Darbar. Ahmed has three party groups over the weekend, and as Desi Korma is oft a feature of such gatherings, the Hector has been promised a portion shall be retained. Saturday, and the Hector may have to accept Chicken Qorma!

The Bill

£15.00 There was inverse-haggling, I couldn’t possibly pay the first price quoted.

The Aftermath

I told Moiz of our first trip to Türkiye and the purchase of a leather jacket. The poor stall holder was almost in tears when I bid him down to what felt like rock bottom.

Give him a tip! – was Marg’s plea. So it goes.

Ahmed, joined in and relayed how greedy/misleading market vendors can be. Haggle, but downwards!

Until Saturday, but in the meantime…

Posted in Darbar Grill (Desi Cafe) | Comments Off on Glasgow – Darbar Grill – The Moiz & Ahmed Show

Glasgow – Curry Pot – These Chaps Know What They’re Doing

Posted on August 23, 2025 by Hector

To say the Hector cannot get to Curry Pot (139 Dumbarton Road, Glasgow G11 6PR) often enough may well be a clichéd understatement. Noon is the given opening time on Google, a couple of weeks ago, Simrat, Mein Host, wasn’t for serving me at 13.45, today another attempt.

Simrat was out front on his laptop as I entered. I was asked to give him another fifteen minutes, fair dos. However, I wasn’t going anywhere and so took my now usual spot. The advertised noon opening time was duly challenged, Simrat said he would get around to adjusting this. Hopefully to 14.00, not later. As we chatted so Simrat came to recognise who he was dealing with – Hector! – was called by name without any prompting.

An ice-cold Cola (£1.95) was enjoyed whilst I waited. The chat with Simrat continued intermittently. He asked what other food I enjoyed.

Italian and Greek, but anyone can cook Italian.

Indian is your favourite.

No, Punjabi.

He got the gist.

At 14.00 the sit-in menu was brought. Today it was the turn to have Lamb Bhoona (£9.95), the fourth of the five Lamb Dishes to be covered in Curry-Heute. On Visit #1 I had Lamb Methi Bhoona, that was way back in 2013, today’s Curry therefore continued the plan to have a different Dish on each visit. Mushroom Rice (£3.70) would accompany. I took the opperchancity to praise the Mushroom Rice served at Curry Pot:

The best I have found in Glasgow, it’s Biryani quality.

That went down well. Time to discuss the elephant on the menu. I pointed to the description for the Lamb Karahi (£9.50) which highlights both Onion and Peppers, and simultaneously showed a photo of a classic Punjabi Karahi.

Is yours anything like this?

The answer was along the lines of – sort of.

Simrat then admitted that he doesn’t like Peppers in Curry either – too powerful, well maybe in some things.

One day he may offer to make a Karahi Gosht in the true style, then I’ll go to work on a Desi Qorma.

Chef Suriya entered whilst I waited. He should be used to seeing me here by now.

Here’s your favourite Mushroom Rice – declared Simrat as he brought the food.

The large pieces of white, quartered Mushrooms stood out. These  Mushrooms have a firmer texture than I find in supermarkets. Spread across the plate, a perfectly manageable portion.

Guess, what, today I did not get the full Biryani experience. Still, enjoyable.

Lamb Bhoona

Ginger Strips and a modest sprinkling of Coriander topped the blended Masala. The Meat count reached six as I decanted. The sit-in portions I would describe as Tapas-plus. Takeaway portions are larger, and priced accordingly.

Four of the piece of Lamb would be halved, so along with the Mushrooms, plenty of solids with the Masala.

Having sampled the Rice first, the intensity of Flavour in the Masala took me by surprise, an immediate – Wow! – moment. The Seasoning was right up there, this was a reyt proper Hector Curry.

Pieces of Tomato had been cooked in towards the end of preparation, Diversity.

A whole Green Cardamom was encountered, once again after I had bitten into it. Better than biting into the black ones. Duly set aside. Today I spotted what I took to be Cumin Seeds, usually these dislodge themselves from the gnashers an hour after eating. A piece of Curry/Bay-leaf was also set aside. Then I found whole the first of the Black Peppercorns. Whole Spices, it makes such a difference, proper Desi Curry.

On biting into the first piece of Lamb, the explosion of Spice onto the palate further confirmed the Desi efficacy of this Curry. Tender-soft Meat, minimal chewing was required, even at the end.

Everything on my plate was – Wonderful – as I relayed to Chef Suriya when he came out to ask the customary question.

The Whole Spices make such a difference – I remarked, just in case he was unaware.

Only Lamb served on-the-bone could have improved this Curry. Maybe one day.

When I first returned to Curry Pot in June after a gap of too many years, I sensed there was something special happening here. Today is an other milestone towards establishing Curry Pot as one of Glasgow’s Top Rated.

The Rickmeister and Dr. Stan were here midweek for their second visit. Dr. Stan secured a Lamb Saag. One for the future, and from the Takeaway Menu, I assume.

Curry Pot is a Takeaway with token seating. There could be Takeaways across Glasgow serving Curry of this quality, but without at least one table a la Deira Lahore on the Southside, how is the Hector ever meant to find out?

The plate was duly cleared, sensible portions, good value. Suriya dealt with the payment whilst Simrat busily chopped away in the kitchen.

The Bill

£15.60

The Aftermath

I was all set to hopefully engage Simrat once again when two chaps entered, one went straight into the kitchen. That put paid to that idea.

Next time, and I hope it’s soon. Curry Pot is surely not just for night time.

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Glasgow – The Village “Curry House” – Overcoming Self Denial

Posted on August 18, 2025 by Hector

Today’s Lamb Desi Qorma (£14.95) at The Village “Curry House” (119 West St., Tradeston, Glasgow G5 8BA) was very nearly Kofta Palak (£12.95), but as I travelled around the Inner Circle on the Subway to West Street, I wondered why I was denying myself my favourite Curry. This was especially so after Dr. Stan managed to secure one on Friday at Balti BLVD (Crawley) and it’s a couple of months since the Hector last ordered Desi Qorma at The Village. I could eat this Curry every week, but then what would become of Curry-Heute?

Entering the near empty restaurant at 14.00, a mere seven diners were in situ. A new waitress brought the Lunchtime Menu, no Dr. Hanane today. She seemed a bit surprised when on her return, I announced my Order without having had to consult the main menu.

On-the-bone – was confirmed, and a – medium-plus – Spice Level. Depending on the duty Chef, asking for above – medium – can lead to a challenging Curry. Mushroom Rice (£3.95) would accompany,  a jug of water was asked for also.

The other waitress brought my drink, a pint. Had I received the requested jug, I would have torn in, for reasons I cannot work out, I decided to leave the glass untouched. Self denial kicking in again.

The wait was appropriate. A hot plate was brought to the table. The food delivered, photographed, the feeding frenzy was underway, well almost.

The Rice bowl was too hot to touch. With a napkin protecting the fingers, I managed to tilt the bowl on to the hot plate and arrange the Mushroom Rice accordingly. Once upon a time I felt the quantity to be a bit stingy. Now I appreciate that on a normal day, I should manage every grain.

Fresh Mushrooms, hot Rice, an excellent base for the Curry.

Lamb Desi Qorma

The aroma is distinctive, Citrus-Clove, as is the appearance, the Yoghurt flecks always stand out. The Meat count just reached double figures. Sucky Bones, plural, and others, quite a lot of Bone here today. Still, plenty of eating. I was here for lunch, not – to dine.

Big Spice, Low Seasoning. Both would hinder today’s enjoyment. Biting into the first of four whole Cloves encountered, proved the palate was at least receptive to this intense blast of Flavour. The Spice-heat in this Curry was masking too much otherwise.

A blended Masala with added whole Cloves, enough to be considered – Desi. The Bones no doubt had played their part too. Today I felt the Tender Meat was not giving enough back, but with a mouth on fire and a nose streaming, what chance did I have?

Adding the retained Masala towards the end was a game changer. I have found myself writing similar words at this stage of a Curry with increasing regularity. There was distinctly more Seasoning coming across in the Masala at the base of the karahi, There was even a hint of – The Village Curry Taste. Much better.

With every morsel that could be eaten taken care of, it was time to put out the fire. The pint of iced-water provided instant relief, but as everyone should know, this can only be temporary, the Spice comes back, with a vengeance.

The Hector had had his Desi Qorma fix, it could have been better, but there’s more…

The Bill

£18.90

The Aftermath

On the bus back across the river, my lips were in a lovely place. Salty, the range of Flavours from the Desi Qorma were revealing themselves, and some. The kick from the unseen Chillies in the Masala had subsided, I should have risked sipping water as I ate, but therein lies madness. That’s how not to eat a Vindaloo strength Curry.

An hour later, cue the reappearance of not one, but two Cumin Seeds. Liquorice, man!

Next time, Hector, stick to – medium.

Posted in The Village "Curry House" | Comments Off on Glasgow – The Village “Curry House” – Overcoming Self Denial

Clydebank – Spice India – Well, can’t you see that’s the last act of a desperate man?

Posted on August 16, 2025 by Hector

We don’t care if it’s the first act of Henry V… (Blazing Saddles)

22.00 on a Saturday night, and having travelled home the slow way from Crawley, the Hector required food. Spice India (133 Riddle Street, Clydebank G81 2DH) have the misfortune to be the closest source of Curry to Hector’s House and it’s within walking distance.

Misfortune? Spice India is very much a Takeaway which caters for the masses, well they have to. The creator of Curry-Heute always hopes for, nay demands, better. The issue? Having dismissed the Curry which the Hector shall never order: too many Dishes feature Capsicum/Peppers. Ballast, a Flavour contaminant, a viewpoint held by many a Chef, and Hector has engaged a few, but evidently not at Spice India.

Opened in 2022, the Hector has only managed three recorded visits. The first saw Lamb Mirchi Masala, a tangy Curry, a full Achari could have been better. The following year, Lamb Achari Balti which sneaked in Capsicum when the given description had not admitted its presence. Last year my only Curry-like purchase was Vegetable Pakora. There has been at least one visit for a late night Donner, not Curry so not posted here. However, late night is another issue at Spice India, they are oft observed to be in shutdown mode long before the advertised 23.00.

My first question was to confirm they would still cook me a Curry. Then it was a matter of what to order. Tikka Lamb I do not want in a Curry. I love Lamb Tikka, simply pouring a Masala over it does not make – Curry. This left Popular Dishes – Lamb (£9.99), though I did consider Aloo Gobi (£7.99), that would have avoided a lot of tension.

Let’s go for it:

Why does your Karahi have Peppers in it?

Mein Host, trained in Delhi, assured me this was a key ingredient. He may as well have waved a red rag.

I bet you £100.00 there is always capsicum in Curry.

I showed the him the rotating photos of Karahi Gosht in the – About – page in Curry-Heute.

Can I have £100.00 please?

On recognising Punjabi Karahi, the claim was clarified as – Delhi.

I showed photos of the Curry I had in Delhi, not a sign of Capsicum, but unfortunately no Karahi. If he was right I would have avoided it.

Mein Host went on to describe his Delhi training, did I detect a sense of despair that the UK masses keep ordering Patia, Korma, Jalfrezi, et al? Another key moment – he advocates 90% of the Salt typically used. Cue the Hector mentioning – Karrah – a term with which he was not familiar.

Fundamentally, we have a chap who advocates the inclusion of Capsicum and minimal Seasoning. Maybe Hector was at the wrong movie, our views on what makes – Curry – are contrary. In future, the walk across the city boundary to New Kismet Tandoori may be called for.  Wee Nippy can’t stop me now!

Start again. I drew his attention to the description for Tikka Chilli Korma (£9.99). A Korma with Chillies, it was as soon as I mentioned Desi Korma that Mein Host recognised me. The assistant, who was doing the actual cooking, became involved. He suggested Lamb Bhoona (£9.99), agreed. A Mushroom Rice (£4.00) would accompany.

I waited the appropriate time. Mein Host took orders on the phone. Do people come out to collect at this time of night? I watched large Mushrooms being taken from the fridge, for my Rice, I deduced.

The Bill

£13.99       Mein Host knocked a bit off. Yay!

Five minutes later…

That the Rice portion tends to match the main course in a Takeaway, always amuses. Two could just about share one portion. I took what I thought I would manage, playing at home, leftovers are not a problem.

Fresh Mushrooms, no great Flavour from these, the Rice lacked any punch. This was not the Biryani quality I have been served at Curry Pot in recent times. I need to get back there.

Lamb Bhoona

Served in a thick sauce – this always ticks a box. I wasn’t expecting this much Masala, a – Soupy Bhuna? The Masala gave off a slight Fruity Sweetness, it’s possible that – you know what – had been blended in. Pieces of Tomato had been cooked in towards the end, this I liked, and they had retained their heat. Careful, Hector.

Nine pieces of Meat, but some were subsequently halved, the largest, quartered. Plenty to eat here. The Lamb proved to be a delight, Tender-soft, despite not giving much more back than its own meatiness. I cannot understand why people order the other Meat option.

The Spice Level built towards – medium-plus. Not a challenge, well pitched, all should enjoy this. The Seasoning, however, was well below the Hector idyll, but then Mein Host had warned me.

Initially, I was not getting anything distinctive in terms of Flavour. This in itself was significant. Having tried every Takeaway in the Greater Clydebank area in the last thirty-plus years, I have long concluded that all the Curry could quite easily have come from the same kitchen. The Clydebank Curry Taste – has long been mentioned in these pages, and it it ain’t wonderful.

Fresh Coriander had been cooked in with the Masala, there was a welcomed Herb blast. Then, unexpectedly, I bit into a piece of Herb shell that could only have been Green Cardamon. Things were taking an upward path.

At one point I thought I might clear the plate, but being at home, no need.

I wondered at how moist the remaining Rice-Masala was for a Bhuna.

The Aftermath

It was only on doing the research for this post that I was reminded that my last ever Curry in India was in Delhi at Rampur Kitchen, it could well have been a Desi Qorma.

Seasoned to perfection, and Capsicum? Of course not! 

2025 Menu

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London (Whitechapel) – Tayyabs – Eight Years Later

Posted on August 12, 2025 by Hector

That there would be Curry-Heute in London was never in doubt. With the demise of The India Club, this would surely be in either Tooting or Whitechapel. Yesterday, on a certain social medium, the eight anniversary of my hitherto first and only visit to Tayyabs (83-89 Fieldgate St, Whitechapel, London E1 1JU) flashed up. Clive and Maggie had never been, nor Dr. Stan for that matter. Richard would join us too, it’s an even longer period of time since we last dined together.

Back in 2017, Tayyabs was stowed during my early afternoon visit. Taking no chances, a table was booked for 13.00. This had to be done online. Why? I was already on the phone. As it happened, Tayyabs was remarkably quiet, and so photographs of the extensive interior were captured. This was out of the question in that era when everyone had to go to the office to work.

Four of us arrived at 12.30, it was therefore a bonus to take our table a half hour early. A jug of water and three Dips were on the table.

The waitress brought Poppadoms (£1.00) and Salad to the table.

Would you like Poppadoms?

No – what other reply would the Hector give?

The Salad and four Poppadoms were placed on the table regardless.

As it happens, this did us a favour, well three of us were suitably amused whilst we waited for Richard, who was punctual, and has his share.

It was Dr. Stan who noticed that Batera (£13.00) is the Tuesday Special. Normally, the opperchancity to have Quail would be jumped at, however, at the foot of the back page of the menu was – Karahi Fish (£14.00). This trumps everything except perhaps a Desi Korma.

Dr. Stan and Richard both opted for Karahi Gosht (£13.00).

As ever, Clive would not pass on a Karahi Keema (£13.00), whilst Maggie went for Karahi Chicken (£13.00).

There was to be no consultation regarding individual Spice Level requirements.

So, Chicken and Lamb are the same price, Fish one Pound more. This is an unusual pricing scheme. Having consulted a well known and reliable Curry Blog, I couldn’t help but notice than since 2017, prices at Tayyabs have increased by typically £4.50 per main course. I wonder how much of that was in the last two years.

No Rice today, Tandoori Naan (£2.00) for Dr. Stan and Hector, Garlic Naan (£3.75) for Maggie and Richard, a Keema Naan (£4.00) for Clive.

A Keema Naan with Karahi Keema, Clive can never have to much Keema.

The wait felt appropriate. Despite the plentiful staff on the premises, there was no interaction, why were five people in Whitechapel for Curry on a Tuesday lunchtime?

And why here?

The waitress brought two Naan, both scored in half and declared these to be the Garlic Naan. Consequently they were passed along the table. She then brought two more decorated Naan, the Coriander a standout. These were actually the Garlic Naan.

A sensible size, a sensible price, the Tandoori Naan may have been a bit pale, but the Bread had risen. Light, puffy with well formed blisters, unbelievably, the Hector would manage an entire Naan, well nearly.

Karahi Gosht

Dr. Stan had ordered this Curry having been made aware of the Dry Meat Karahi which the Hector enjoyed here back in 2017. In recent weeks, he and The Rickmeister reportedly experienced a Bradford Curry which re-defined – Dry. I don’t think he was prepared for the quantity of Masala presented here today. This Karahi was – swimming. Fortunately, after the initial Masala had been scooped off with the Naan, the remnants took on the more familiar appearance of a Punjabi Karahi.

We could also now see that there was plenty of Meat here. Dr. Stan:

It was presented as a soupy Curry, next time I might go for rice

The meat was tender, wasn’t overwhelming spicy, it could have been a bit more.

The naan soaked up the sauce. Very happy to go back.

Richard had been made aware that his Karahi Lamb would not taste as good as Dr. Stan’s because I would only be photographing the latter. Richard, when asked for a few words, was asked not use the moronic word pairing which prevails across every TV food interview. Alas, Richard was not known as – The Wean – in his Glasgow days for nothing. Richard:

A very nice Karahi Gosht in a very nice restaurant with some very nice friends in a very nice part of London.

The Lamb was cooked very nicely and was cooked with a brilliant blend of very nice spices that tickled the taste buds. The amount of sauce was just right and soaked up with a very nice Garlic Naan bread. Overall a very nice excellent lamb dish.

So, Dear Reader, this is what you have been spared for the past fifteen years.

Karahi Chicken

Here was the same Shorva-esque Masala as the Karahi Gosht.  The offending Ballast was spotted immediately. Maggie was quick to hold this up for the Hector to record the moment. What self-respecting Chef had added Capsicum to a Punjabi Karahi? But then, do I have sympathy for people who order a Chicken Curry?

*

Maggie:

Mine wasn’t very spicy. It had some in but was fairly commercial.

The chicken was tender, not a huge portion, enough for me.

The garlic naan was really garlicky.

*

Keema Karahi

This looked magnificent, and when Clive decided to decant to his plate, so the impressive volume was revealed. Suitably Dry, there must have some Masala in there. Topped with a threat of Coriander and some Ginger Strips, this Karahi was actually a – Keema Mutter, Peas aplenty. The Tomato pieces added towards the end of cooking may well have given this a further dimension.

The Keema Naan also impressed, Brown Mince in there, not the pink substitute. OK, today’s Naan were a manageable size, however, I never fail to be impressed as to how Clive can put away well stuffed bread along with his Curry. Clive:

That was a Keema Lamb, it was excellent. Probably too spicy for Maggie perfect for me.

I was struggling at the end, a generous portion. A respectable amount of meat in the Keema Naan.

Karahi Fish

This was the last Dish to arrive by some considerable time. Having foregone the Poppadoms, I wondered how much of this visit to Tayyabs would be spent watching others eat.

The Fish Karahi was sizzling hot, no other Curry at our table was, a bonus. The quantity of Fish was studied: three large, three small. Each piece would be cut up to both eke out the quantity and make the eating manageable. If I had gone – Large – I could have managed more. Ah, the other Karahi have this option, not – The Fish!

The Fish was suitably firm, not about to turn flaky anytime soon. Richard asked – what sort of Fish?

Masala Fish!

Always the easiest answer. Tilapia possibly, Cod more likely.

The blended Masala appeared to be Tomato-based. As one would expect, the Oil was separating.

The Flavours were not intense initially, as I found more of the well-cooked pieces of Fish, so the Flavour flooded. The Seasoning was fine, a Fish Curry that tasted – Fishy. I made full use of the Lemon, a bit of Citrus can give an edge. And so the Spice Level built.

From searing hot at the start, towards a more comfortable eating temperature, I was enjoying the pleasures of eating this comparatively rare Curry. Short of attaining the level of a – Wow! – still thoroughly enjoyable. I could have eaten more.

Due to the mix-up with the Naan at the start, Richard had already torn in to what would become mine, so my finishing the Naan was a simpler task. It is unusual for the Hector to present both an empty karahi and an empty Bread plate.

There was not a scrap of food left on table, however, do I detect that we had been given varying quantities of Curry?

As the waitress cleared up, I enquired as to the type of Fish.

Cod! – was the emphatic reply. I’m getting better at this.

The Bill

£97.31  £5.00 for the Poppadoms, at least the Dips and the Salad were complimentary.

The Aftermath

No Calling Card was issued, they received one back in 2017. The Hector has yet to make his mark here. I did enquire as to the empty spaces this lunchtime. A chap assured me that in the evenings, the five hundred capacity can be reached and there can be three sittings.

500 seats, why did I book?

My tally of visits to Tayyabs is now two. I have tried to add to this in the interim, however, seeing people queuing outside has proved to be off-putting.  It’s safer to book.

2025 Menu

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Crawley – Balti BLVD – Kashmiri Cuisine

Posted on August 11, 2025 by Hector

Since my last visit to Crawley three months ago, two new Curry Houses have opened, both on the High Street. Hector had been installed at Schloss Clive and Maggie less than hour when the menu for Balti BLVD (36 High Street, Crawley RH10 1BW England) was presented. Clive had recently fetched this and had advised that – my friend who does a Curry Blog is coming next week.

Advance notice then.

Suddenly, the three of us were heading into town, arriving at the empty Balti BLVD at 15.25. A young chap, I shall henceforth refer to as – Son – let us choose our table. The now familiar menu was presented. We were here because Lamb Karahi (£23.99 / £38.99) was being served by the kilo, a first for Crawley and a major departure from all recent additions to the Crawley Curry scene which have tended towards South Indian / Sri Lankan. It is thirteen years since the beginning and end of Desi Grill & Karahi House, a Punjabi Curry House to rival the still excellent Downsman. The latter is in Southgate, Clive and Maggie have relocated to Northgate, this makes the High Street all the more attractive.

The kilo a given, accompaniments were agreed between us: Butter Naan (£1.49) for Hector, Garlic Naan (£1.99) for Clive, White Rice (£3.99) for Maggie. Sensible Bread pricing, disproportionate compared to the Rice, but then we hadn’t seen the portion size. Who has Rice with Karahi?

Son came to take the Order and then informed us that it was Chef’s day off, no Karahi, no Naan. Roti, despite not being on the menu, he could do. We were directed towards the Biryani section of the menu, not why we were here.

The menu at Balti BLVD is not extensive, three Lamb options, today, possibly two. The description for Lamb Qorma (£11.99) suggested the possibility of the much sought after Desi Korma, no Cream or Coconut here. Son was on board with my deduction. Clive was considering Achari Lamb (£12.99) when Son suggested that maybe his Mother would cook for us.

After a few minutes he returned to announce that Mother would cook the Lamb Karahi. Medium Spice was agreed. Maggie always worries that it could be too much despite my repeated assurances – nobody is going to serve a kilo at a Spice Level that people cannot eat.

Lamb Karahi would take twenty minutes. I assured Son that if it took any less, I would not be impressed. Two Roti and one White Rice would accompany. A jug of non-chilled tap water was provided. We settled down for the wait.

A young lady appeared. No, Clive, that is most certainly not – Mother.

Charming Daughter engaged us in conversation. Balti BLVD has only been opened for some three weeks. The family originate from Kashmir, it is food from that region they are focusing on. For the record, Balti is not on the menu at Balti BLVD.

Once more I mentioned the Lamb Qorma, Daughter confirmed it would be as the Hector seeks, a Desi Korma, no Coconut. Daughter related how she had to question the veracity of a Butter Chicken she recently ordered, it was in the now accepted British style, not how this Curry began life in the Indian subcontinent. Her dismissal of the excessive use of Onions – too sweet – did intrigue.

Daughter brought us another jug of tap water, this time with much appreciated ice. It’s quite warm outside today, a moderate 29ºC. This was followed by a Salad and a Spicy Dip.

The board outside advertises an 09.00 opening to serve Coffee & Croissant (£4.99). The window also had a sign advertising for more staff. I hope they are successful in their recruitment. I have seen in Glasgow what happens when a family tries to run a shop with such extensive hours. Something has to give.

Why no Desi Nashta? Maybe Crawley isn’t ready.

Daughter brought the food. The Roti had been made from Wholemeal Flour, something the Hector is currently trying to avoid. Fortunately, they were thin and so would not dominate the Flavours from the Karahi. Maggie tends to avoid Bread but only requires a small amount of Rice. Rather than see two thirds wasted, we all took some.

Karahi with Rice, who does that?

Lamb Karahi

A sprinkling of Coriander lay atop the Meat and Masala, no Ginger Strips or sliced Bullet Chilies. Tomato stood out, so minimal, if any, Onion had been employed in its creation. Thin, Shorva-esque, once the Meat was removed, there was quite an Oily residue on the base of the karahi. This was markedly different from the Punjabi Masala I was hoping for, this Karahi was in the – Charsi – style.

Maggie divvied out the Meat, easily enough for three. With Salad and some Rice on the plate, quite a departure from the norm.

The lack of Seasoning was apparent from the start. There was no sense of anything Chilli-like, and so the Spice Level was also not demanding. This Karahi took me back a couple of years to Kulba Kabul (Gent) in terms of appearance, but that Afghani Karahi was well Seasoned.

The Lamb was Tasty and Tender, latterly, Clive and Maggie would give conflicting reports. It was Maggie who first encountered Kidney. The occasional fatty pieces gave off a powerful Mutton Flavour. Both Sucky Bones and Ribs were encountered, so a familiar cut of Lamb.

The final pieces of Meat at the base of the karahi had sat a bit longer in the Oily Shorva, way more Flavour down here. There was even a wee tingle on Hector’s lips.

Maggie – The lamb was tender, fell off the bone. The food was completely non-processed, only the ingredients that were required. Friendly staff. Definitely worth a look, they are in the end of the town where people do not congregate, quiet, and one can park outside.

Clive – It wasn’t the tenderest of lamb, but forgiven. It was cooked at short notice, especially for us.

The karahi was empty, wiped clean. Only but a scrap of Roti remained.

As Daughter cleared the table, so Maggie admitted that next time she would ask for more Spice. I had to mention the Seasoning, or lack thereof. I asked Daughter if she was familiar with the term – Karrah – the Salt brings out the Flavour of everything else, apparently not.

We were not finished. Three small portions of Zarda, Sweet Rice with Nuts, were presented. Clive and Maggie devoured theirs, the Hector had half. After all, if there was room for Dessert, there was room for more Curry.

The Bill

£48.40 The price of the Roti (£1.00) was now established. We were also charged for the Salad (£2.50) and Dip (£1.00) even though these had been presented at the table.

The Aftermath

We had to meet Mother-the-Chef. We also needed a name, and so Shaheen was summoned from the kitchen. The Curry-Heute website was revealed, and our collective travels to India and Sri Lanka mentioned.

The Desi Korma had to be mentioned once more. If they truly serve this in the classic style, then the Hector will be making a beeline to Balti BLVD on every visit to Crawley. But then, Clive and Maggie wasted no time in getting me here today.

Update : August 15, three days later

Dr. Stan managed a visit to Balti BLVD, and as per my suggestion, ordered the Lamb Qorma. 

That Dr. Stan told me is a start, photographing his own dinner was, for him, quite an abberration.

The Masala looks to be authentic Desi Korma, Lamb on-the-bone, as it should be. Dr, Stan did not register – Citrus – but did offer:

Very tasty, tender lamb that fell off the bone and well spiced. 

Hector will be back, soonest.

Posted in Balti BLVD | Comments Off on Crawley – Balti BLVD – Kashmiri Cuisine

Glasgow – Chimes of India – Never Disappoints

Posted on August 9, 2025 by Hector

Hector has his favourite places, locally these are well recorded in Glasgow’s Top Rated. Chimes of India (914-916 Sauchiehall Street, Finnieston, Glasgow G3 7 TF) was first visited in February 2024, their Desi Lamb (£12.95) served on-the-bone, was immediately recognised as outstanding. Boneless – is available for those who prefer, however, Curry-Heute will always champion any Curry served – on-the-bone.

Well, maybe not with certain Fish.

It was just after 14.00 when Hector arrived at Chimes of India. Why the bus stop directly outside the premises is currently not in use is unknown. The almost completed construction across the street, and temporary traffic lights, have led to congestion here in recent times, so what now?

Chef Sharma greeted as I took the small corner seat adjacent to my usual spot. The waitress spontaneously brought Complimentary Poppadoms and Spiced Onions, declined. Why so many venues are still charging a small fortune for these remains an ongoing issue.

You don’t like Poppadoms? – asked Sharma.

There are better things to eat.

I was here for the Curry and there was no need to fill up on these, the gesture was appreciated.

Mushrooms (Rice) (£3.90) would accompany the Curry. Extra Desi – was asked for, you never know, Chef might add even more magic.

Sharma knows how I like it.

Copious chilled tap water completed the Order.

A young solo diner was finishing his meal as I entered. Soon thereafter, two couples took the table adjacent to my own. The glass partition, a remnant of you know what, still serves a purpose. Bottles of wine, Starters, main courses, it was good to see the Chimes‘ coffers being filled. Evidently regulars, hopefully a sign of things to come.

The Mushroom Rice at Chimes of India has been celebrated oft in these pages, the perfect accompaniment to their Curry. Fresh Mushrooms aplenty, full of Flavour, powerful enough to be tasted through the Masala, therefore adding Diversity.

Look at the plateful. I’ll take the reader back to last Saturday at Little Curry House where I was charged marginally more for about half the volume of Mushroom Rice served today at Chimes. On a different medium I did challenge this.

We are competitively priced compared to other restaurants within the city – was their reply. Gaslighting, Curry-Heute has established otherwise.

Today’s portion at Chimes was such I had to leave more than a few grains.

Desi Lamb on-the-bone

Curry, classic Curry. Topped with Ginger Strips and no more than a threat of Coriander, the large pieces of Lamb stood out in the Masala. On decanting, the Meat count easily reached double figures, not every piece on-the-bone. Plenty of eating here.

The Masala, well that’s what makes the Curry, oozed quality. The rich, brown colour, the oily tint, the flecks, a blended delight.

A Curry Leaf, whole Clove and two Green Chillies would be unearthed as I made progress through this delight.

This was authentic Desi Curry.

The Spice was immediately noticeable, far from silly, I chose not to have the second Chilli. Enough already. The Seasoning was a tad below the Hector idyll, still sufficient to let the Masala Flavours emerge.

The Mushrooms may have been responsible for the Earthy Flavour hitting the palate, on top of this, the Flavours of a truly old-fashioned Curry. Those of us who have been around for a few decades would be totally at home with this.

Soft-firm Meat, easily separated from the Bones, initially I thought I had Chops, alas not. The almost l-shaped bones remain an unknown cut.

The flecks suggested the addition of Yoghurt to the Masala, a slight Creaminess, well within acceptable parameters, befitting even of a Karahi.

This was comfort eating. How have four months been allowed to pass since I was last here? Curry & Rice, as good as it gets.

As the waitress cleared the table, an apology for not clearing the plate, the Hector proferred:

Now you know see why I didn’t have the Poppadoms.

The Bill

£16.85

The Aftermath

Chef Sharma asked from behind the counter:

Did you enjoy the Desi?

Always, it’s why I come here.

And hopefully more will follow. As it happens, I met an FP this afternoon, he and others, were heading to Chimes of India this very evening.

Posted in Chimes of India | Comments Off on Glasgow – Chimes of India – Never Disappoints

Glasgow – Little Curry House – Little Portions, Lots of Confusion

Posted on August 2, 2025 by Hector

Curry in Partick was today’s objective, however, Little Curry House (41 Byres Road, Glasgow G11 5RG) became the fallback. The ongoing project of exploring the menu at the impressive, and long overlooked Curry Pot across the junction, was the intended venue. Despite their advertised opening times, Simrat, Mein Host, was not ready for business at 13.45, Hector could not wait the requested fifteen minutes.

Marg and Hector passed Little Curry House a few weeks back and studied the menu outside the now extended premises. Gone is the reliance on the poky downstairs seating area and mezzanine, though these could still provide an overflow. Instead the acquisition of the adjacent unit has provided a more spacious and brighter dining area. Business must be good to justify the investment.

Today was Hector’s first visit to Little Curry House in five years. It was also Visit #5 which can take on a special significance in Curry-Heute. It is some ten years since the Wee Curry Shop, part of the Mother India chain, was rebranded as Little Curry House. During Lockdown, Ginger Garlic, a discrete operation, was launched from the same kitchen, offering delivery to all – G – postcodes. That made great business sense.

We tried it once.

The waiter led me through the original doorway to the new dining area. A couple were sat at the window table, live decoration. I was offered a choice of any small table to the rear. Despite sitting as far as possible from my fellow diners, I heard every word of their conversation. The chap considered himself an expert of World affairs, why he had to wait for this meal to impart his knowledge to the suffering wife, well, who knows?

Better than weans, more entertaining.

The Express Lunch Menu (£11.95) was already on the table. With only one Lamb Curry here, and that being Lamb Karahi (£1.95 supplement), almost tempting. However – lamb cooked in a traditional pepper sauce – was never going to entice the Hector. Whose – tradition – is a – pepper sauce? Not one that is recognised in these pages.  Exactly what type of – pepper?

I asked for the Main Menu. Much better, way more options. Having read this side of the menu only, a key piece of information was not taken on board.

Knowing how difficult it is to secure a worthy Fish Curry in Glasgow, I decided to take the chance. Machi Masala (£9.40) and Mushroom Rice (£4.00) became the Order.

*

A glass of chilled tap water was secured. Bier was never going to be part of this meal, but I did note the outrageous price (£4.25) for a half pint of draught Bier.

The waiter suggested a Poppadom (£1.20), no thanks. And with Spiced Onions, Mango Chutney and Mixed Pickles at £1.95 each, I was not being taken for a mug. Those who choose to do so, have my permission, but please, not in my company.

New diners chose to sit outside. To this commentator, dining alfresco in Glasgow feels a bit ex loco: Trastevere, yes, Byres Road, no. So it goes.

The waiter brought a heated plate, a side plate. I was to eat my Curry and Rice from this? Even when the food arrived, the penny didn’t drop. And given the price of the Rice portion, why would it?

£4.00 is a fairly standard charge these days for Mushroom Rice. Too often I complain about the outrageous volume of (inclusive) Rice served, especially in Europe. Today I have to quote the opening lyric of the first track on the eponymous album by Black Sabbath:

What is this that stands before me?

The Rice barely covered the side plate, it was also a case of – spot the Mushroom.

In terms of Flavour it wasn’t giving off much either.

Machi Masala

The contents of the small bowl looked familiar. The same colour and consistency in the Masala as has evolved at nearby Mother India’s Cafe. There, I prefer how it used to be.

I arranged the three chunks of Battered Fish over the minimal Mushroom Rice. Three pieces, was I in Aberdoom?

The waiter asked me for a comment, I hadn’t even started eating. He gave me a moment and then asked once more.

It’s a bit small.

It’s a tapas portion.

I didn’t ask for tapas.

He made an apology with reference to the Express Menu. I assumed he meant the Lunchtime Menu on which nothing I ordered was to be found. I studied my photos of the menu from which I had actually chosen: Evening Tapas Menu.

Not another one. How many more Tapas Restaurants does Glasgow need? This is not how Little Curry House sold Curry previously. This is not how the Hector wants his Curry. Thursday’s mammoth portion at Kebab Mahal (Edinburgh) now seemed a lifetime ago. I hadn’t thought, It certainly took a long time to twigg.

White Fish, possibly Haddock, spiced only on the exterior. Hector’s ongoing argument re Chicken Curry comes home to roost. It did taste – Fishy – a key feature in a Fish Curry that too often is not realised.

The lack of Seasoning in the Curry, as served at Little Curry House, has been an ongoing criticism in these pages. Today, the Seasoning was way more pronounced, consequently, the full Flavours of what sat before me were revealed. The Spice Level was moderately pitched, enough to take note of its presence, never gong to challenge.

The Flavours, I recognised. The same tang as is the feature of Machi Masala at Mother India’s Cafe was present. Added to this, an almost Euro Curry Flavour was emanating from the Masala, not welcome at all. The first time I had Machi Masala at this venue, the dreaded Capsicum was found in the mix. There was a definite sense of it today, confirmed when a solitary piece was set aside.

A mild Achari Fish finally came to mind, the tanginess dominating.

I was finished in no time at all, it seemed. Pleasant enough not the Fish Curry I seek in this city. To quote another lyric, this time by an Irish band:

I still haven’t found what I’m looking for.

OK, I’ll blow my own trumpet, the recipe for Machi Masala posted above in Hector’s Curry Recipes gives way more satisfying results than too many a restaurant.

The Bill

£13.40 … for not very much food.

The Aftermath

A mature chap in a turban cleared the table at the far end of the room. The owner I was told. I studied the chaps in the open kitchen as I departed, they bore no resemblance to the chaps who went out of their way to introduce themselves to me back in Visit #1. The waiter insisted Little Curry House has not changed hands.

Visit #5, Little Curry House will not be added to Hector’s Recommended Curry Houses or Glasgow’s Top Rated. I note that full portions are available in the Takeaway menu, so why not in the restaurant? Then, I may consider a return.

I still miss Mrs. Majhu’s. 

Express Lunch Menu 

Evening Tapas Menu

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