Many moons have passed since Hector and Marg last attended the – Ramadan Buffet – at The Village (119 West St., Tradeston, Glasgow G5 8BA). This evening we were joined by Lord Clive and Lady Maggie of Crawley, who are in Bonnie Scotland to celebrate the Big Birthday of one of our company.
Last time here for this event, sunset in Glasgow was around the solstice, making – Iftär – unbearably late. In 2025, Ramadan has started almost month before the equinox, sunset is just on 18.00. A table was booked for this time.
Adam was at the greeting point, clipboard in hand, we were allocated a corner window table from where all could be surveyed.
You can take as many photos as you like, of the food – he advised.
Indeed, it was difficult to capture photos otherwise, the now divided dining room was stowed.
Tradition requires the wait for official kick-off, what I took to be an appropriate prayer broadcast over the sound system. Some were out the traps immediately, the Starters arranged along the window towards the Nelson Street exit. The flexible seating had created a barrier between the dining area and the main counter, here were the Meat Starters then the tureens with Main Courses. The Village Ramadan Buffet remains the only place known to Hector with the opperchancity to savour Desi Curry.
Until the drinks are ordered, one does not feel as if one is really present. A waitress brought glasses of the welcome drink – Rooh äfzäh – the soul refresher – made from herbs, fruits, flowers and vegetables. The aroma planted the sense of the Souk on the palate. Rosewater – is how the waitress translated this sweet and syrupy drink – god bless you Mr. Rosewater.
A drink made for Marg, surely. Neither she or Maggie took to it. The Hector would leave his for later, Dessert.
With Maggie incapacitated, Marg had to fetch her food whilst the Hector was Clive’s visual assistant. Who suggested Buffet?
Dates, enjoy them whilst one can. On our last trip to Maroc, we became used to indulging every day at breakfast. Leaving Agadir Airport at the end of 2023, I tried buying some at the Duty Free. How much? You can keep them.
The Sauces, and other distractions including tinned Fruit Salad, were the first items in the Buffet.
Ignore? – well Marg succumbed to the Fruit Salad. Shami Kebab, not my favourite, but Clive desired one, rare in Crawley.
Chapli Kebab, however, a must. These had a definite – kick. In effect, Spicy Chicken Burgers, yet when one orders a Chicken Burger outwith the World of Curry, it’s filet one is served, not ground meat.
Hector’s Starters
Vegetable Pakora, double fried given the well-fired appearance, and typically enjoyed here when having the Lunchtime Menu. Sound, with an Earthy Flavour, two pieces were enjoyed.
The flat Pakora I took to be Potato, though Aubergine was a possibility, one piece taken just in case. This indeed turned out to be a Spicy Fritter.
Pizza and Chips, popular among the Asian community. I am constantly amused when I see families out for Pizza. What was a big Pizza on my first trawl had mostly gone by the time I tried to secure a meaningful photo.
Away from the window side, the real stuff. Loads of Chicken in various guises, Tikka, Tandoori, Fish Pakora too. Marg had the Fish and was surprised at the lack of Spice. Normally the Hector would have dived in here, but the best part of the Buffet Starters was at the back of the Meat array: Lamb Chops!
This is when one recalls the year we came here twice: one night for the Starters one for the Curry. Every item on the plate would mean less Curry thereafter. To let the Hector loose on Lamb Chops, Marg too, and Clive wasn’t missing out either, risky business. We took – our fair share.
The Lamb Chops were smothered in a thick Spice coating. Unusually, they were moist as a result of sitting in a Gravy/Masala, again established when I went back to capture the images.
Do compare the differing preferences of Hector and Marg.
Marg’s Starters
The ladies had the Chana Salad, this was found to be particularly – hot. A bit of wastage here.
Maggie’s Starters
Clive’s Starters
There was a suitable gap between Starters and Mains, however, in any practical set-up, an hour should have been taken. The Curry strategy for Hector was clear, the final four tureens housed the Desi Curry.
It might be too Spicy – was Marg’s fear. I assured all that in Buffet, they cannot serve blisteringly Spicy food. And what lady is going to resist – Butter Chicken?
Rice, white or yellow Basmati, and Naan were at the start of the Mains. Again, filling one’s plate with these? Get real. The Hector was having Curry, no Sundries.
Haleem and Paya were both present.
Traditional Desi Fayre, both tried on previous visits, and hence the Hector can say – not for me.
Chicken: Tikka Masala, Butter and Achari, would have satisfied those who desire that sort of thing.
The presence of Noodles puzzled.
Ah, the Vegetable option, as was Chana Daal.
However, one Vegetable Curry was not to be missed, the Aloo Gobi was Hector’s first choice.
Lamb Bhuna, it was assumed would be classic Village Curry. Kofta Anda, on a help yourself basis, danger, Hector. Finally, Lamb Karahi. Four serious choices filled Hector’s plate.
Hector’s Plate
Aloo Gobi, the Seasoning in the Cauliflower impressed, whilst the Spice was in the Potato. Now for the Meat.
The Meat in the Lamb Bhuna was ultra-soft, the Masala was standard, blended. If Bhuna is considered a Dry Curry, then it was up to the customer to decide how much Masala was taken. A sense of Clove was present but not the Village Curry Flavour which has had me coming here for decades. If this was – Curry for the masses, then the Karahi bore little resemblance to this most revered Dish. Again, the photo in the tureen shows separated Oil, one needs some to experience the full Flavour. However, if one considers the flat karahi on which this gloriously Dry Curry can be served, to see this quantity of Masala made one question the efficacy of this interpretation, way too Soupy. Lamb on-the-bone, again on a help yourself basis, amazing value. One is expected to pay twice tonight’s Buffet fee for the kilo in this era, again, but a Soupçon was taken.
The pleasure, the joy of the variety, but as with – sharing – a bit of this, a bit of that. In effect Thali, not how the Hector eats. The Interesting Vegetable is always welcome, better than just Meat & Masala, and hey-ho, no Rice or Bread taken today. No Starters would have maximised the Curry intake, the – two visit – strategy is therefore recommended.
There’s more…
If I have enough room for Dessert, I’ll have more Curry instead – has long been the philosophy. There was little point going into – the other room – to investigate the sugary masses and not partake. The Gulab Jamun was delightfully warm. Just the one, no need to overindulge.
On my return, Adam asked if I had any complaints. On replying – Yes – he balked for a moment.
I only have one stomach.
Meanwhile, Marg had spotted Chai. I could smell the aroma of Cinnamon when she brought some back for herself and Maggie. For once, no milk had been added. Almost tempting, but it was time for the Hector to tackle the Rosewater.
Adam came to the table, he seemed pleased that the Chai had been sampled.
Qahwa – is the name given to this Tea which the Hector could actually drink. Next time.
As is the custom, my fellow diners were asked to contribute. Starters aside, it is interesting to note that Marg has come a long way from the early days:
There was a great array of options when we went up to choose our starters. I had decided not to overeat and chose one piece of Veg Pakora, Fish Pakora, Chinese Pancake Roll, Salad, Fruit Salad and Daal. There was a good spice to the Pakora and especially the Daal. The Fish was freshly made and the sweetness from the Fruit Salad calmed the spice in my mouth.
For my main course I thoroughly enjoyed the juicy Lamb Chop, the different sauces & meat from the Butter Chicken, Lamb Karahi and the vegetables in the Aloo Gobi. A variety of flavours on one plate.
My dessert consisted of the sweet rice, carrots (Halwa) and some nutty pastries. The tea was a perfect finish with strong cinnamon to help the digestion. I had forgotten the highlights of having a Buffet with so much variety and choice.
Maggie, who shall no doubt be more careful next time she sets foot on a treadmill, identified an issue which has lone been observed at The Village:
Starter, the salad, chicken and fish were enjoyable. The Chickpea was spicy hot. The salad had a **** dressing, the chicken fell off the bone.
The main course, all of the dishes were not heat hot, warm enough to eat. The method of retaining the heat was not good. The Lamb Chops were wonderful, just the right amount of spice. I could have eaten them ad infinitum. The Rice was separated, not stodgy. The Butter Chicken and Achari Chicken, you could identify it was a Curry, not spicy. The Rosewater was too sweet for me. The Chai was amazing.
Clive had been quite conservative in his selection:
Vegetable Samosa was excellent I liked the spiciness. Pakoras were also enjoyable. The Lamb Chops were good but could have done with a bit more oomph. The Lamb Bhuna had good sized pieces of tender lamb. The Butter Chicken, something I would not normally have, was enjoyable.
Clive drank his Rosewater – more interesting than water – was his observation.
The Bill
£91.75
The Aftermath
Would there be a second sitting? Evidently not. A la carte was in operation as we took our leave.
A Friday night, four stuffed peeps went home.
The Monday Curry Ritual appears to have advanced, becoming at least an hour before Hector’s dietary idyll. In other words, once more it was 13.30 when I arrived at today’s destination – 
Arshad was in his customary spot behind the counter. As he welcomed me back, I glanced at the Fayre on display, a lot of Spinach today. Ah, but there it was, the Curry that keeps bringing me back, although 
In 
The round Tandoori Naan was a vision, risen, burnt blisters forming, and of course, served whole. No Wholemeal Flour here and with its Buttery sheen, this was the real deal. With so much Curry coming my way, overindulgence here was not on. I would manage around half of the Naan. It’s about time I addressed this.
Three Sucky Bones stood proudly on the plate. How often is the Hector blessed with three? A mass of Meat, boneless pieces too, this immediately became the priority. Do not insult my host by not finishing the Meat. Sucky Bones, leg of Lamb, quality Meat. 
The Masala would have some critics running for the hills. Yes, there was quite a collection of Oil in the foreground, separated as the Karahi was reheated. Study the original photos, this is what happens. Knowing how much Flavour is in the Oil, this was reintegrated, absorbed even, as soon as I had made space on the plate to stir it back in. Now we’re talking. A magnificent Masala, Tomato skins highly visible, and all those recipes which appear on a certain social medium insisting the skins should be removed. 
Arshad expressed his pleasure in reading my previous posts for 
Alighting at Partick, the intention was to cross the river by Subway for a Southside Curry. Alas, many others had the same idea. Unusually, The Famous had a home match at 15.00, on a Saturday, another – sad story – as it unfolded. Plan B was therefore jumping on a bus towards Kelvingrove and 
13.30 was early for Hector. Vini, Mein Host, not seen since 
I took my usual spot at the small window table in the corner. Vini brought all 
The Chutney actually had pieces of Mango in it, normally it’s just the sauce which venues present. In my formative days of Curry eating, a mere six decades ago, Mother would present Mango Chutney. I would never touch the actual fruit content, couldn’t stand the hairy texture. Whatever caused that? Mango is probably my favourite fresh fruit. In Lagos, Nigeria, back in 1994, I established the true cost of fresh Mango. Boy are we being ripped off in the UK. 
The Sucky Bone stood out from the other two in the serving. As always, the Masala oozed quality. The Oily sheen, the viscosity of the blended Masala, always impresses. The Meat count was into double figures, a lot of eating here with the abundant Rice still well short of the absurd Euro portions. 
Given the different presentation, I probably retained more Masala for later than is my norm. This resulted in an unfortunate beginning where I registered the Seasoning as being well below the 
Marg was free for lunch today, thus there would be 
14.00, a decent time for brunch, and today, the Hector’s appetite had recovered after the recent dash to 
Marg spotted what may be alterations, or ongoing work, to the ceiling décor as we took our seats. Perhaps the Hector has never looked up? We both remarked on the level of warmth in the room, cozy. 
The 
Today Kofta (£12.95), there are four variants on the menu: Curry, Kirahi, Anda, Palak. Spinach was calling, but I wasn’t missing out on my hard-boiled Egg. No problem – was the response when asking for Kofta Anda Palak. 
We would share a Nan Bread (£3.25). I asked for this to be served – Whole. Again – no problem. A jug of tap water was duly provided.
Served – Whole – as requested, the round Naan had been cooked on a Tawa. Risen, more so around the periphery, blisters were partly formed. A decent Naan, though Tandoori can be better. Bread with Curry, not Curry with Bread, between us, we would manage all but a scrap.
The Spice felt – moderate – but would build to a decent, not demanding level. 
I’m surprised that Lord Clive of 
It was a lovely change to have large lentils mixed with coriander and green chillies in a creamy, yet spicy, sauce. The pieces of lamb were tender and I was able to make them smaller for the purpose of eating easier with the nan bread, but did not eat as much of it as the lentils were quite filling. I thoroughly enjoyed the meal. 
things may well be different, in the evenings anyway. The famous
Walking back to the Subway, and avoiding some serious puddles, we passed the premises now home to Bayt Alsham (forgive the tautology) as I did for many years, to my sorrow, when it was 
Having oft cited
Arriving at 15.00, Hector’s preferred eating time, it still felt a bit early for brunch. The sign – Chettinad – had me confused, but it was soon established that Yummy Kithcen is part of the – Asia Might – chain across 
The menu was brought, I could have spent thirty minutes studying this. A chap took my drinks order, I let him know that it would be some time before I would chose my meal. 
€
Most of the Dishes on the menu were not Curry per se but Indian food. The South Indian Lamb options were therefore comparatively few. No Fisch Chettinad, I could have asked, Chettinad Mutton Curry (€13.90) it would be. Leicht scharf – was the claim beside four out of five Mutton Dishes, Mutton Pepper Masala (€13.90) being the exception, another time. 
Despite main courses being served with inclusive Basmati thus making the food prices seem very reasonable, the Hector was not missing out on the opperchancity to have a (Malabar) Parota (€3.50). 
Mummy, Mummy, Mummy! – exclaimed wean the elder. She flipped skilfully between English and whatever Dravidian language, to her, was indigenous. This wee girl held court, the parents never got a word in. Opinions aplenty: The Gold Standard, the intensity of the microcosm, Comet Kohoutek, who knows? On and on – Miss Precocious 2025 – went, until the food arrived. No doubt she gave a critique. Does she have her own Blog. The future President of Tamil Nadu? I shall be heard!
The Parotta was everything this stretchy Bread should be. Well-fired compared to the norm, not virginal white to which I am accustomed. Still, the Buttery Layers were present, a joy.
The Coconut Milk accounted for the Creamy colour. This should not be a Creamy Curry, else the Hector would be giving it a wide berth. Traditionally, it does come – Soupy – unless one is in 
Dipping the Parotta into the Soupy Masala brought the anticipated pleasure. Curry Leaves and traces of Red Chilli were strewn through the Masala, key sources of Flavour. Authentic South Indian Cuisine has a way more intense Flavour than the Mainstream. The Smokiness was there, this enhances the Seasoning; if you like this style of Curry then this was a fine example of the genre. The Spice Level took me by surprise, in no way extreme, but so much for – Leicht. Don’t ask for – Sehr!
The Famous had already kicked off by the time I threw in the towel. I had to get back to Prenzlauer Allee and get the trusty Oppo into gear. I could have, should have, eaten more. The spare Parotta was leaving with me, a midnight snack?
It was thirty metres to the U Bahn station. Relief, but not for long, a catastrophic afternoon at Ibrox unfolded.
The news that 
A two day trip only, there would be Curry first, at 
There was a sense that Chef may have recognised me, it was a new young chap who took the Order. 
It’s Europe, Hector, it’s not Rice as we know it. 
Look at that Masala, this is Curry! 
Surprisingly, it was a blast of Coriander that hit the palate first. This wonderful Herb was strewn through the Masala. Big Spice, good Seasoning, the pleasure receptors were in a happy place, a definite – Wow!
Fish Karahi (£11.90) was almost had yesterday afternoon at 
This was postponed, last night’s eventual venue, 
Being later in the day, Fish Karahi was abandoned. Instead, Meat Mushroom Masala (£10.80) would make its inaugural appearance in 
At the point of ordering, I asked the waiter to reduce our entitlement of Chapattis to four. Let’s reduce wastage. 
The added Mushrooms made the overall appearance similar to the Fish Karahi. Additionally, an almost identical, minimal Masala with the Oil separating, and a few pieces of cooked-in Tomato, featured. Otherwise, this was a different kettle of fish. The Bradford-small Meat was well into double figures, the volume not really comparable to Scottish Curry outlets. 
There was a sharp bite from the combined Meat and Masala, a well Seasoned combination. There was a reasonable level of Spice, enough to know this was Curry, just what did happen last night at 
This Curry could have gone down as highly rated, however, there is a calamity to address. The Mushrooms were tinned. I know people who never eat Mushrooms because tinned are what they first encountered. As with Peaches and Pineapple, preserving in a tin does nothing to enhance the fresh fruit. Tinned Lychees, I would argue, benefit. 
This was the classic Keema Mutter. Served Dry, Masala at an absolute minimum, a plateful of Mince and abundant Peas. Spot the cooked-in Tomato making its appearance here also. Marg was a happy diner:
Enjoyed the free Poppadoms with Raita and some vegetables. 
The Bill
OK, we did pass through 
Sheesh Mahal
At 18.00, 
Amar was behind the counter as we entered. He knew it has been a while. 
In the days of Omar, Amar’s cousin and son of Taj the owner, the Hector rarely consulted the 
Marg chose something different: Makahani Mutton (£11.95) with a Chapatti (£0.50) to accompany. 
We had plenty to nibble on and nibble we did. 
A plateful of Curry, no handi, no karahi. No Ginger Strips, just a wee Topping of Coriander. The quantity felt fine at the outset, manageable. The Masala displayed a appreciable level of viscosity and was far from excessive. 
Where was the Seasoning?
The absence of bones and the Coconut Topping were the features which visually differentiated the two Dishes. Only on enlarging the photos can any significant difference in the Masalas be identified. Even then, one is still trying hard to spot the Cream, if there was any. I ask – how was this a Makhani?
Marg gives her words, I add these without further comment:
The Bill
At this point, imagine Hector’s head swelling, whilst Tony picked himself off the floor.
Outside t’Travelodge at Forster Square, Kurumilagu – Indian Kitchen has opeend in the premises occupied a decade ago by 
IQ performed their first of two differing sets this weekend at The Met (Bury) this evening. More on them later, firstly – Curry. Hector has long learned that a night in Manchester is way better than staying in Bury, and so we moved on from Harrogate this afternoon, arriving at 
Seven tables were occupied initially, five by solo diners. By the time we departed the place was pretty much full. Curry mid-afternoon, people are catching on. 
Anyone seeing this for the first time, must marvel at the sheer quantity of food piled on the plate. With a Meat count well into double figures, even allowing for the bone content, loads to eat. Fear not, every morsel would be eaten.
Is it the Spice or the Seasoning which is the standout here? Such a familiar blend of Spice, with Clove to the fore as is the Manchester way. A stray piece of Cinnamon Bark was the only Whole Spice encountered. Still, this was very much – Desi cooking. 
At the halfway point, I took stock, still so much more to enjoy. 
Four large Meaty Chops served with Spiced Onion and a threat of Salad. Cremated exteriors, but not actually 
Four well-fired Lamb Chops, plenty of succulent meat with good flavour. Managed to gnaw most of the meat off the bone. Messy face (who told her?) and fingers. The spicy onions with sauce gave the dish more eating. It was well worth the effort. 
On arrival at The Met, no queue, yay. At the merchandise stall, the new album! Nobody knew this would be available tonight, apart from the band I suppose. I trust everyone bought a copy. 
The theme tune from – Are You Being Served – announced the arrival of the band on stage. The ever-present three screen projector system had an image of Mrs. Slocombe bob from one to the next. 
Sleepless Incidental from the first disk followed on before Sacred Sound (Dark Matter, 2004). All good so far, and tonight, Cookies’ drumming was not drowning out everyone else as was the case on a previous visit here. 
The annual IQ gig in Bury sees Marg and Hector in the north of that England. To add something special, two nights in Harrogate. Marg’s local hockey chum had recommended 
There is a lot of choice in this somewhat pukka town. 
Studying the menu in advance, ILLAM boasts a diverse menu in terms of Indian Cuisine, but not necessarily – Curry – per se. Having dismissed all things – Chicken – that leaves three Meat Curry options, also Fish, but no Chettinad. Beef Varattiyathu (£18.95) looked the best Hector option, pricey, but includes the legendary Malabar Parotta. Sold.
A waiter, pad in hand, asked if we had a reservation, it’s an Indian thing. Most tables were occupied. We were offered the small table in front of the bar, or upstairs. Street level, as ever, the Hector wanted to see – the action.
The presentation was – pukka Thali. A banana leaf sat beneath the focal part of the Dish. Chukka/Sukka is how I have experienced this Curry before. A Dry, Thick Masala, not the Shorva which prevails in South Indian Cuisine, and of course, in Hector’s preferred style. Chopped Onion permeated the Masala, do they blend then add this, or was this a true Masala Mash? The Meat was cut – Bradford small. The Meat count was therefore indeterminate, I had no issue with quantity versus price.
The Parotta looked sublime. White, layered, stretched, maybe the largest yet encountered, worth the admission money alone. Well, maybe not. This remains the – King of Indian Bread. The Salad, little more than a garnish would be classed as incidental. The surprise was the small Side of Aloo. With a Green Mush as its Masala, I considered Peas as the base, alas, there was no sense of – Mutter – here, taste-wise. Given what lay beside it, the Aloo would only provide a welcome Diversity of Texture, but in terms of Flavour, it would be drowned. 
The Spice Level in the Main Masala could prove demanding for some. Striking at the start, it subsequently rampaged on the palate: Cinnamon, and most importantly, the definitive South Indian – smokiness. Why has the Hector been denying himself this pleasure for the past year? The answer is written, already. 
A half full handi, why not full? Lamb swimming in a Soupy Masala, a Tarka Topping, such is South Indian Curry, and why the Hector prefers Chukka/Sukka. The Coconut Rice portion at first appeared to be modest, but having covered her plate with what she felt was enough, Marg was offering Rice across the table, declined. In the end, Marg would use up all her Rice such was the abundance of Masala in terms of its ratio to the Meat. 
A Soupçon of the Masala was sampled, it had nowhere near the intensity of Flavour of Hector’s chosen Curry. However, Marg was certainly pleased with her choice.
My dish had a thin sauce with small pieces of very tender lamb. The dish recommended Coconut Rice or Parotta. I had decided on the rice. A good helping of rice with small bits of cashew nuts. The rice absorbed the sauce and it gave the dish a good flavour and enough spice for me. It was a filling dish with all this rice, but I thoroughly enjoyed it.
Photo taken, and Chef wondering who this Hector was, the word – Glasgow – reached his ears.
