It is many years since a visit to Staggs (Musselburgh) was followed by Curry. When Dr. John suggested that he, and his brother – Dr. Henry, should join Hector for Curry in The Capital, goblets (sic) were thrown down. Hector had to find a worthy venue, and Dr. John had to be taken out of his comfort zone. Dr. Henry would stick to his usual, regardless. Both make their inaugural appearance in Curry-Heute, it will be interesting to see where we go next.
Mera Lahore (26/27 Haddington Place, Edinburgh EH7 4AF), one of the ribbon of Curry Houses on the stretch down towards Leith, has been on Hector’s radar for some time. A Punjabi restaurant in Edinburgh, and one of only four known in this city which serves Karahi Gosht by the kilo, i.e. in the authentic manner.
The walk down from Princes Street was completed at an admirable pace. Being a tourist in the east, obligatory photos were captured en route. Ah, the memories of the Playhouse.
We arrived at Mera Lahore at 19.40. Two tables were occupied in a venue which I shall describe as a – Pukkah Cafe. Two chaps, then a mother with two weans, were in situ. The toddler felt it necessary to climb all over the furniture, the baby was a screamer. The screaming was relentless, the worst ever experienced, and the Hector has made many a comment on this subject. What are parents thinking when they take these entities out to dine in public? A simple – there-there – or however this translates into Urdu, clearly does not work. Get the wean out, deal with it.
We couldn’t hear ourselves speak – the chaps at the adjacent table were keen to tell me when I went to take my photos of the surroundings.
In time we had the place to ourselves and would be well looked after by Aqib and Asha.
Having – persuaded – Dr. John in advance that we should share the kilo of Lahori Butt Lamb Karahi (£34.95), and that a Starter would be out of the question, he searched for this on the menu, whilst I photographed all. Aqib showed us the page.
£4.00 more for – Boneless, interesting. Having prepared the appetite for late eating, I knew we should manage the kilo, Boneless, no, but then that’s not the true authentic Dish.
Desi style please, on-the-bone.
Desi-Apna – I added, belt and braces. Aqib acknowledged this.
A Plain Naan (£2.95) was ordered – we can order another if required.
I do wonder at venues where the price of single Roti is £2.95. Rice prices were no better. Dr. Henry ordered Boiled Rice (£3.95). Note: Mushroom Rice (£5.95), Hector’s typical go-to, come on. The price of our Kilo, to be fair, was competitive, especially allowing for Edinburgh.
Henry would have his Chicken Korma (£15.95), preceded by Vegetable Pakora (£4.95). With no price differential here for Chicken, Lamb or Veg Curry, a rethink here is surely required.
Dr. John ordered a Cola (£2.95), a jug of Tap Water was asked for otherwise. The Tap Water was tepid, where was the ice? This is June. Dr. Henry:
The water (was) a bit on the warm side.
A Chilli Dip, Raita and a Modest Salad were brought to the table. No Poppadoms, so accompaniments for the Pakora? As is written oft in Curry-Heute when dining in company, why pay for them, if they wanted us to have them, they would have brought Poppadoms.
As I made my tour of the premises, so the chaos had subsided. The high chair disposed of.
I note that Mera Lahore is open on Sunday mornings for Desi Nashta. I wonder how many avail themselves of this? The Punjabi presence in the east of Scotland is minimal compared to the west.
I had anticipated at least at thirty minute wait for the Kilo, as would be the case at Rustom Restaurant (Haymarket), the only other venue where I have enjoyed the King of Karahi in Edinburgh. Not only did the food arrive quicker than expected, it all came together. Henry’s Starter, and the main courses. Really?
Vegetable Pakora
Supposedly double-fried, the Pakora was well done. A decent portion. Dr. Henry:
The Pakora was a little more spicy than I was expecting.
The seemingly small Naan, cut into quarters – why? – was peely wally. Thin, hardly risen, it was closer to Pitta. On removing two quarters from the plate it was clear 
another would be required.
I instructed Aqib:
Served whole please, well fired.
Sorted, much better. Why serve such a poor offering initially?
*
Lahori Butt Lamb Karahi
The Meat covered the full extent of the flat karahi, no doubting the portion size. An array of Bones were visible, different cuts of Lamb, I could see thick Chops and a Sucky Bone!
Topped with minimal Coriander and Ginger Strips, sliced Bullet Chillies were conspicuous by their absence. The appearance of the Masala immediately had me won. My last two such Karahi: Taste of Lahore (Lisboa) and DumPukht Lahore (Glasgow), have been served with a Masala approaching – Soupy. I’ve was hoping to get – efficacious – into this Blog, and so I have managed it. This was the – reet proper – Dry, Thick Masala, no red, a brown approaching – grey – as my eyes see it. Dr. John may think I need help here.
I let my fellow diner did in, he took but a few morsels initially and purloined some of his Henry’s Rice. There must have been enough.
I helped myself to a typical Round #1 portion. Note the almost complete absence of Oil, this may have explained mouthful #1.
The Masala lacks Seasoning – was my first note. That would turn out to be my only negative.
The first intake of Meat was close to a – Wow! – moment. The suitably Tender Lamb was bursting with Seasoning and Spice, this is why I was here. Meat that gives off a true depth of Flavour, it is what I hope for in every Curry and is so rarely delivered in the Mainstream venues, a la Monday at Banta Wala (Glasgow). This was a Desi Karahi, a treat, if readers will let me away with that.
In time, I unearthed a piece of Cinnamon Bark, a Black Cardamom, a Curry Leaf and a single slice of Bullet Chilli. Where did the rest go? Did I mention the – Sucky Bone?
Alternating between Meat then Naan & Masala, I was back on side with the latter, synergy. A true Desi Karahi.
The appetite still coping, Round #2 was just as satisfying. Dr. John was doing his bit, we would manage this. Three sharing might have permitted a Starter.
Of the two scraps of Bread remaining, the smaller was Naan #1, abandoned. Henry took care of the larger piece, a dipping he would go. Meanwhile, across the table…
Chicken Korma
This is what Dr. Henry orders, this is what he likes. If the Pakora was found to be – a little Spicy – then the base level has been established. This Chicken Korma was as Henry, and many other diners, are accustomed to. Dr. Henry:
I enjoyed my curry this evening. My Chicken Korma was sweet and tasty and the boiled rice a tiny bit on the dry side. Overall a satisfying meal.
Well, you don’t think the Hector is going to leave this there?
A bit of Naan was dipped into Henry’s surplus Sauce, I cannot bring myself to use the term – Masala.
Sweet, Creamy, Coconut-rich, a Dessert. Each to their own.
My issue here is: apart from the Chicken, just what was in the karahi? Presumably no more than spoonful of Sauce from The Big Pot, a mass of Cream and a dose of Coconut. Chef could take the day off. Just what is one paying for here? Especially with the uniform pricing.
I have kept Dr. John’s first contribution, considered words, in Curry-Heute until the end. Other than highlighting, as sent:
Was excited to take part in a Curry-Heute review and sample my first ever 1kg of Lamb Desi Karahi.
Restaurant was somewhere between a British traditional Indian restaurant and a street food cafe. Staff friendly and helpful.
Atmosphere spoiled by crying child.
Pakora Chilli Sauce and salad provided but no popadums. Sauce very good, Salad ok but could have been a bit fresher.
Food came much quicker than expected which slightly concerned me – pre-cooked and reheated? Quality of meat just ok – acceptable but not great.
John had told me in advance that he is exacting when it comes to eating Lamb in a restaurant. He was willing to have a go, else, this review would not have been possible.
Sauce quite dry, and not a style I am familiar with, so difficult for me to comment on quality.
1st Naan undercooked, 2nd OK, but not fantastic.
Overall I thoroughly enjoyed the experience but Lamb Desi Karahi would not be my preferred choice of dish.
I would be pleased to participate in further Curry-Heute reviews but would prefer to comment on dishes I am more familiar with.
It looks as though we shall go to the ball once more.
The Bill
£68.65
The Aftermath
The Calling Card was issued, Aqib and Asha introduced themselves, the photo inevitable. They are an interesting partnership, find out for yourself.
I acknowledged the Tandoori Chef in the window as we departed.
On the train back to the former Curry Capital, the hidden Cumin Seed dislodged itself. Yay.
And yes, I know, the sun was setting well to the west of Leith.
2025 Menu
On leaving home this afternoon, Hector’s mind had traditional Curry & Rice foremost in mind, nothing exotic, something simple. En route to Partick it was realised that being a Monday, the intended venue opened later, i.e. too late. 
Arriving at Banta Wala at 13.45 the dining area was empty other than the waiter and waitress. 
The menu was an A3 paper sheet set as a table mat, but removed after ordering. The waitress took the Order for a 330ml bottle of Sparkling Water (£2.60) as I perused the menu. Lamb Rogan Josh (£14.95) was in keeping with the original plan for today, however, a memory of outstanding Paratha led me towards a Curry which should command Bread. It was in 
The food was brought by the waiter at 13.59.
The Paratha, served whole, was clearly overdone. Had this been a Naan I would no doubt have been celebrating the burnt extremities. 
Served on a plate, not a handi, there was no sign of the – earthenware – in which this creation had been reportedly cooked. Topped with Ginger Strips, the Dark, Thick, Herb-strewn Masala impressed. This is how the Hector likes his – Curry. 
As I was not decanting, it took a while to confirm that the Meat count was into double figures. Later, Steve would tell me that the last time he was here, he sent back his plate featuring a mere three pieces of Meat. Today, there was certainly no issue with quantity.
As outlined back in January when Marg cooked 
The point of this day is for me to sit down and eat, no planning, no involvement, as Marg does otherwise, seven days a week. Marg even had to go shopping to find the key ingredients. The full recipe remains unknown, some ingredients were not Hector’s – go-to. I have never cooked Caramelised Red Onions, I could do without them, same for Chickpeas and Mint. With Peas, these formed the Interesting Vegetables in what would become the Spicy Rice. 
With the Fish baked in the oven and the pre-cooked Rice added to the Vegetables on the gas hob, simples. 
Marg announced that the Raita was meant to be poured over the Fish. Other than squeezing the Lemon, no way was I adding something cold to hot Fish. I used the tasty Raita as a complement as and when. 
15.15, a Thursday afternoon, and Hector finds himself in the Southside. With time to snack, where’s better then 
Aloo Gobi (Potato and Cauliflower), Aloo Gajar Matar (Potatoes, Carrots, Peas) were on display along with other delights. What might have been Aloo Gosht disappeared. Two more trays were due out shortly: Beef Biryani and Chicken Jalfrezi. The latter was definitely not for Hector. I took the opperchancity to tell Shkoor, a boy in the 1970s, that my first encounters of Biryani back in the day, always included a side of Masala. 
I took my seat mid room. All tables towards the window wee occupied. Mid afternoon dining, excellent. The remainder of the room was empty, however, spot the Melon. Melon Curry? 
This was where the Salad was sneaked in, sliced pickled Green Chillies in there too, what a plateful! The Fish count reached double figures, and these were not tiddlers. This was a meal in itself. 
Two large, in effect, Chicken Burgers, but nothing like any so-called Chicken Burgers served in the Burger joints. Chicken, Onion, Chilli, Spices, all ground and formed into the patty. 
A snack, had there been Bread or Rice, no way would I have managed all that had been set before me. I left a bit of greenery, because that’s what you do.
Rainy Monday
There was a quick glance at the Curry on display. Lamb Karahi (£11.00 / £13.00) was there, sorted. I fancied Rice today for a change. No Rice. Eh? A Naan (£1.50) would suffice. Marg took longer to study all that was on offer. 
Arshad was keen for us to try the Okra Lamb or Saag, not today. He also held up a tub of 
Both Breads were served whole. Wholemeal Flour in the Roti, not my preference, but Marg is happy with this. The Naan, as ever, looked inviting. Arshad made a point of telling me he had added the buttery sheen. Risen, blistered, light lovely Bread, and as ever, as much eaten as could be managed. 
The peripheral Oil was the only visible proof that this Curry had the correct level of moisture. It’s meant to be Dry otherwise, a classic example sat before Marg. The discolouring of the Potato was evidence that it had absorbed the Flavour of the Minimal Masala. Marg:
The bowl was full of mince and potatoes with a freshly made Roti. The flavour was peppery and I enjoyed the cooked potatoes in amongst the minced chicken. Ate three quarters of the Roti, it was crispy and was made with wholemeal flour. The food was not piping hot, but very easy to eat.
At the first glance, one sees the Oily Shorva around the edge of the plate, maybe why I would like to try this creation with Rice. Then there’s Masala with Peppery flecks, shrouding the Meat, in the true Punjabi Karahi style. Served on-the-bone, as it must be, wonderful.
The level of Seasoning meant that the Masala was bursting with Flavour. The Spice Level was not challenging, the Pepper a standout. Super-tender Lamb, a joy after last week’s experience at 
Marg dropped me off at Ibrox Subway Station even though Shields Road was nearer. An opperchancity to consider that The Famous won a trophy yesterday, it’s seems ages since the other lot won anything…
A threatening sky, after a month zero rainfall and even sunny days, Glasgow is back to its usual, and so is Hector. With no Desi Korma found in 
No Dr. Hanane serving today, no opperchancity to celebrate 
Today, a veritable mountain of Meat. The appetite which was decidedly missing on 
The Spice Level built steadily. Spicy – here does mean a good – kick. The mouth was – on fire – mid meal. A Spicy Korma, and why not?
The Masala was classic Desi Korma, the Seasoning was more noticeable here than in the Lamb. A gorgeous blend of Spice, no individual one stood out. Is Hector missing a blast of Clove? I was less aware of the Citrus Flavour associated with this Curry, however, this Blog entry has more to reveal. 
King Gizzard and The Lizard Wizard, Howard’s favourite band, is the reason why – the six – are in 
Royal Spicy Restaurant (Rua do Benformoso 71, 1100-084, Lisboa, Portugal) lies across the street from 
With a busy day ahead, Hector’s Curry had to be early. We reached 
Food was being dispatched to fellow diners with great efficiency. The wait was not long. The Naan, served in two pieces, was white, light, fluffy and suitably blistered. Beautiful Bread, and why so little would be eaten becomes clear.
The sheer-white creaminess was instantly off-putting. Fortunately, there were signs of Pepper in the Masala, and no sign of anything – red. That this was a Namkeen Curry remained a possibility. The published photo featured Green Chillies, the Toppings today were the standard Ginger Strips and Coriander. Should I have asked for – Spicy?
The first dip of Naan into the Masala confirmed that the Hector had got it right. The Salt/Seasoning was apparent, and the Pepperiness defined the Dish. Somehow, despite appearing to be bland and creamy, this Curry was not. On replicating my manoeuvres, Marg concurred. 
At this point Marg weighed in with the remaining Naan and scooped up a decent amount of the abandoned Masala. Between us, we made an acceptable impact on what, technically, was a portion for two. 
The various Fish Curry Dishes on offer will guarantee a return to Royal Spice. Surely, less chewing required? 
Coliseu dos Recreios resembles the Albert Hall. We were happy not to be in the central standing area, the mosh pit proved to be an unsafe place for people of a certain age. Standing for four hours, no thanks. The twin rows of boxes, may be a hundred plus, above these, another seating area, with another seated gallery above. For the support, we were the only people occupying a box.
Etran de L’Air, from Agadez (Niger), played in Glasgow a bit since. Dressed in their desert garb, no facial recognition possible. Their music, hypnotic, repetitive, took me back to the albums of Manuel Gottsching (Ash Ra Tempel) but with an African twist. 
King Gizzard and The Lizard Wizard were formed in 
King Gizzard and The Lizard Wizard release new music every other week it seems. Their style varies, this evening they avoided any Country references, thankfully. No Country, no Regae, no (c)Rap. Not in these pages. This evening they concentrated on a sound somewhere between Hawkwind on steroids and Shoegaze. 
Marg had never witnessed such prolific crowd surfing. From our safe vantage point, amusing. On whatever cue, the central hundred in the mosh pit engaged in uniform antics. Just how good was the box, and by this time, five others were occupied. How dare they?
Musically, a performance which was much appreciated, despite two of us not knowing a single note. Let the – songs – develop, no need to come up for air every few minutes, this is what the Hector seeks in a band. Would I buy their CDs? Where would one start? Tonight, no more than two tracks were played from each of the nine albums represented.
Howard’s assured us that the synth-board does not always make an appearance, we were treated to more – Techno-style Musik – towards the end of the set. As this, one argues, has its roots in 1970s Krautrock, of which this author was on top of the game at the time, nought wrong with that. 
Curry in 
With Lord Clive and Lady Maggie staying at the same accommodation as Marg and Hector, close to Largo do Chiado, the four set off in the direction of Martim Moniz. The plan was to use Tram 12, however, today it had been cancelled and some of the tourist Tram 28 rolling stock was running the key part of the route from Praca de Luis de Camoes to Martim Moniz. As ever, the queue for Tram 28 was silly, Plan B, the escalators through the hill at Baixa-Chiado enabled our progress towards the famed 
Howard, a 
The menu was different, no longer a printed list, but an iconic layout, a style seen previously up the street at 
Today, Clive was playing silly buggers, and had Maggie describe every option on the menu rather than tell us what he fancied. Come on Clive, it’s either Karahi or Dhansak. As the latter was not available, he went for Chicken Boneless Handi – Handi Frago Desossado (€9.00 – half). Marg for her non-Curry-snack chose Kebab Roll (€5.00) with – two sticks. Seekh Kebab.
Hector. I advised Clive that his favourite Keema Naan was not available, however, a Qeema Parata + Chai (€4.50) was. Sadi informed us that this was only served before noon as Breakfast (Nashta) and suggested a Roghni Naan (€2.50).
Various staff members were involved in the delivery of the food. We got there. 
The Plain Naan was served whole. The thickness suggested half Naan – half Roti, but as always in 
Two Lamb Seek Kebab with elements of Salad wrapped in a Roti. This looked to be a delight, way more interesting than just having the Seekh alone. It proved to be satisfying, Marg:
I decided to have a kebab roll instead of a Curry. Rolled up in a pitta bread or roti. Full of two Lamb Seekh Kebabs, as well as chopped cucumber, onion & coriander. There was a sauce added to the salad. The food was easily eaten with silver foil wrapping up the bread. I enjoyed the burst of coriander and the spicy meat. Plenty of flavour and very filling.
Ginger strips and a sprinkling of Coriander topped the abundant portion of Karahi. The Masala was not in the classic Punjabi style, Soupy in comparison. As much as eating this Karahi was enjoyable, and we stuck to the code, Rice could well have been the better accompaniment.
With a definite kick, the Spice level was as asked for. The Seasoning impressed, this was going to be a pleasing session of Curry eating. Yoghurt flecks were visible in the Masala, adding a moderate level of Creaminess, noticeable but not detrimental.
The Meat was served on-the-bone, a Lamb Chop was in Hector’s karahi, not Howard’s. A Sucky Bone was duly encountered, the occasional pieces of sinew had to be cut off. Chewy in parts, mostly soft, the Mutton was supersaturated. It’s moistness was outstanding, particularly after the 
The Sauce Was The Star.
The presentation of the Chicken Karahi was similar to the Mutton. The Masala appeared ot have a similar Texture, still Soupy, maybe a bit more yellow. Steve:
Chicken pieces on the bone were n*cely cooked. The sauce was very tasty and spiced as I had requested. Small chunks of fresh ginger were a n*ce addition. The consistency of the sauce was just right. Would order again.
Although Maggie had made lots of positive comments as she ate, there was no formal declaration thereafter. Hector shall admit to being impressed by the appearance of this Chicken Curry. Maggie’s smaller portion looked tempting, the Masala, darker than that served to Steve, intrigued.
Handi, as is consistently reported, can be anything Chef wants to dish up. Not served in a handi, but a simple plate, this looked to be nothing special at all, a straightforward Chicken Curry. 
Having taken the group photo, Sadi was well onside. The Calling Card was well received and attracted the attention of the senior staff member. They were issued one 
It is approaching seven years since our last visit to 
Maggie had a table booked for 14.30. They were disappearing later for a comedy show. Adam would also join us pro tem. Marg and Hector would subsequently watch the FA Cup Final, where the result proved to be as ridiculous as The Famous having a perfectly good goal chopped off, again, earlier in the day. 
Four, as predicted, a decent size, else there would have been a stooshie. Suitably cremated, yet retaining their juicy succulence, one simply wants to keep eating these meaty delights. Marg:
Some may already be noting how magnanimous Marg had been during these moments. She had a different agenda. Marg:
The Bill #2
Topped with Ginger Strips, the Peas were visible confirming the – Mutter. This was an appropriately Dry Curry, maybe better eaten with Bread, their choice.
Adam departed after his meal, Takeaway sorted. The football was duly watched. How a referee, linesman, and VAR could all miss a last man hand ball at Wembley was commensurate with the equivalent triumvirate not seeing a ball in the net earlier in Scotland. So it goes.
The Naan was served whole as I had asked for, having seen Adam’s earlier in quarters. Just look at those blisters, how risen was this Bread? Light, puffy, 
The – Soupy – Blended Masala was abundant, hence the above generosity. There was a rim of peripheral Oil, should this be considered as a – Desi – criterion? Once again, Ginger Strips topped the Curry. I wonder how many people set these aside? Their presence always offers an extra burst of Flavour and Crunchiness.
The Spice Level and the Seasoning instantly impressed. Hot, hot food, care had to be taken. The blend of Flavours which burst on to the palate was a new experience at 
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 
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. 
Seat coverings aside, there is little difference in layout at The Times of Punjab. The 
Tureens for Buffet were also along one wall. For this, I have no more information. 
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:
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?
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. 
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 
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. 
Ginger Strips and a trace of Coriander topped the Dry, Thick Masala. Tin foil?
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. 
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. 
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 
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. 
