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.
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
The Rickmeister, aka The Man from 
Arriving at 
Mr. Khan himself took the Order after Ricky began to believe we would have to go up to the counter. I did advise that if drinks were required, it is a matter of help yourself from the fridge. Dr. Stan took a Rubicon, no other drinks were consumed, though a jug of tap water was available, if one insisted. At 
Technically, the wrong Masala, a traditional Aloo Gosht should be served in a Shorva, however the House Blended Masala is what I was expecting. That is how it is. I arranged ten large pieces of Lamb over the Rice, then half as many bits of Potato. 
A lack of Seasoning has been the recurring criticism on my previous nine visits to 
Beautifully Tender Meat, only but a trace of sinew encountered, this was quality. Some pieces of Lamb suggested absorption of the Spice, a parameter verified when I tackled the Potato. Clearly, this had just been added and so the magic absorption that an Aloo Gosht on display would have acquired, was not present. Still, the light and fluffy Potato was adding further Diversity, and why I chose this over the Lamb Mushroom Curry (£11.95). 
Why this was £2.00 dearer, than the other Dishes on the 
It’s alright, not what I was expecting – was an early comment by Rick. 
This was Dr. Stan’s second Palak Gosht in eighteen hours. The Hector did well not become involved last night. A victory in Europe by The Famous had to be celebrated otherwise. 
A basic curry with medium spice. A good blend of spices. Gemüse spinach, which I like because its quite thick. Tender meat, plenty of it. Just about finished it. 
The Bill
Monday lunchtime finds Hector and Marg at 
West St., Tradeston, Glasgow G5 8BA). En route, Marg declared that she was happy to have the Lahore Lunch (£8.95) which features Vegetable Pakora, Keema and Chapattis, great value indeed. Hector had a Desi Curry in mind. 
Medium plus – was the agreed Spice Level. Usually, at 
The Vegetable Pakora arrived, three large pieces, a Chilli Dip and a Soupçon of Salad
Well-fired, a no doubt double fried, Marg insisted I have one. I took a half, an opperchancity to secure a well illuminated photo. Discrete pieces of Potato and Onion were not visible, the Gram Flour was to the fore. Suitably Spiced, tasty, however, Hector’s plate was about to be topped up with something else.
Served at her discretion, this reinvigorated a conversation Marg and Hector have been having since our recent two visits to
The waiter brought the remaining food on a large tray. Two Chapattis, Marg only required one. Wholemeal, not suitable for the Hector, Marg was content. 
Not the full portion as ordering a la carte, but approximating to the actual quantity which Marg prefers to eat. There was a moment of concern when Marg thought she might have been served Chicken Mince, but the darkness surely confirmed Lamb.
Across the table, there was a completely different dining experience. The Mushroom Rice was served directly on the plate, not 
The quantity was significantly more than Marg had been served. The Meat count reached double figures as I arranged the Lamb and some of the Thick Masala on top of the Rice. Spotting the Sucky Bone was another plus.
Small pieces of Pickle were strewn through the Masala. The distinctive 
Super-Tender Meat, melt in the mouth, but as I remarked to Marg, I always end up chewing, then chewing more and more, towards the end game. This must be down to me, not the Meat on the plate becoming tougher. 
An interview? 
Yadgar
Hector’s portion of Goshat Karahi (£10.00) had been ordered yesterday by contacting Shkoor, Mein Host, directly. This would avoid a forty five minute wait for the outstanding creation to be prepared to the standard which sets 
The window tables were occupied as I entered, other people evidently appreciate this time of day as an optimum time to eat. Unusually, I took the furthest table between the kitchen entrance and the facilities. Shkoor arrived moments later, Robbie soon thereafter.
Food, Robbie ordered a Daal and an Aloo Gobi. Today, as one of the Daily Specials, Aloo Gajar Mutter (Potato, Carrots and Peas) was also on offer. Unusually, Aakash our waiter, had provided a 
Not to be denied, I added a portion of Aloo Gobi to my Order, Chapattis (£0.90) would accompany, not that I would be eating much Bread. Wholemeal Flour, I have gone off it. The customary cans of Mango Rubicon (£1.80) completed the Order.
Today, Poppadoms aplenty, Salad, Dips/Chutney, and Mixed Pakora spontaneously appeared. This is why Hector and Co. usually pay an agreed sum when eating here en masse. I’ll also invite readers to go back a few posts to share the recent angst of paying for Poppadoms etc. 
A portion, eight to ten pieces of Meat, is typically served in a bowl, behold the full Karahi! This was easily the half kilo, not on the 
Topped with Coriander and Ginger Strips, Tomato skins were visible in the Minimal Masala. Karahi, not Curry per se, prepared Meat is cooked in a Tomato-based Masala. Simple, many a Chef has relayed the method, online videos too, but Hector’s attempts always fall short. It’s not just knowing the ingredients, but the how much and when. At 
Daal has of course featured previously in these pages, appearing as a – try this – when there’s a group. Robbie remarked on the size of the Lentils, yes they come in varying sizes and colours, advises the omnivore.
With the Oil separating and collecting on the periphery of the plate, a good stir was probably required to bring out the full Flavours. Unless it’s a veritable slick, never discard the Oil.
The humble Potato, such a key ingredient, it can be added to any Curry. Potato absorbs in the way that Chicken never will. Cauliflower always brings its own distinctive Flavour to the party. As long as it al dente, another winner. 
The Aftermath
Lord Clive and Lady Maggie of 
As ever, the two tables were unoccupied, however chairs along the wall have been replaced by fixed seating. The wall covering has also seen an upgrade. One can conclude that people sitting-in is being further encouraged in what is essentially a Takeaway venue. Next, a toilet, then we’ll be talking. 
The hoped for Lamb Karahi Lahori was on display and in sufficient quantity for the four of us. Maggie accepted she should have this, such was the level of recommendation. Marg considered her favoured Keema, here as Aloo Qeema (£7.00/£9.00), but on seeing it was Chicken Mince, decided otherwise. This would be her first full on experience of the Lamb Karahi Lahori at 
With no sign of Arshad or Amjad, it was clear that the chap serving was another relative. Bread was added to the Order: for Marg, her customary Tandoori Roti (£1.00), for Hector – Tandoori Naan (£1.50), Clive was not missing out on the opperchancity to have a Lamb Mince Paratha (£5.00). Maggie enquired after Rice. Boiled (£2.00) and Chicken Biryani (£6.00) were on display. Mushroom Rice, her request, not possible. Boiled it would be – and not too much – was the plea. 
The usual table was claimed, I arranged glasses of water, it’s help yourself at the counter. The Bread would be cooked to order, the reheat of the Karahi would not take long either. 
A Modest Salad and a bowl of Raita followed next.
Then there was the Boiled Rice, way more than Maggie required, Clive took some, but again, wastage. We were here for the Curry. 
Approaching a Shorva, and so ideal for dipping, the Masala was packing the intensity of Flavour I have come to expect at 
Marg:
Today, Howard and Hector finally enjoyed a day of indulgence featuring the odd Bier or two, and many a cult movie: Hell Drivers, This Island Earth, The Day The Earth Caught Fire, The Satan Bug, Zero Hour, The Black Shield of Falworth, Deep End. A home-cooked Curry would feature, Marg even promised to return in time to partake. 
This morning, the final preparations. 
Visually, this Desi Lamb Curry is what I had imagined: a Thick, Tomato-based Masala with minimal Onion, the hint of Creaminess partly from the Cashew Nuts. The Potatoes, having sat all day in the Masala would have taken in the Flavours. 
Some of the Meat had already detached itself leaving Sucky Bones. The Tenderness was a given, the pre-cooking guaranteeing this. Having been cooked firstly in the Garam Masala, then the main Masala, the desired – something extra – was achieved. 
This Lamb was very much in the – giving – category. Short of ordering Tikka Lamb, Mainstream Restaurants do not manage this, and how is pouring a Masala over Tikka Lamb a Curry? 
My first fork happened to have a black cardamom. That woke up my senses. The texture of the sauce and lamb looked perfect. I thoroughly enjoyed the very tender meat with flavoured potato. 
The curry naturally was lamb which came in a rich, deep sauce. Dark and intense, both the sauce and meat had oodles of flavour, with the lamb being melt in the mouth. Given that some, too many restaurants et al only get one element of this right, it was a bonus to get both. 
Hector and Marg are back at 
Craig and Lesley used to appear regularly in these pages, 
An Interesting Starter: four pieces of Chicken, just as well, one each. With cremated nodes, suggesting the Tandoor had been employed, still remarkably White Chicken. Soft, succulent, the Cheese was noted by all but was not intrusive. A new experience. 
The Special Dham Pilau was experienced by Hector 
Topped with Ginger Strips, a threat of Coriander, sliced Bullet Chillies and a slice of Lemon, plenty garnish. Crunchy bits, Spicy bits, Tasty bits, for later. 
Served Whole? Nope. The way the Naan is cut at 
The same Toppings as the Nihari, I wonder how similar was the Shorva/Masala. Marg would go on to describe the Masala as – Thick, so maybe a significant departure from what I had been served? No doubt, the Lamb was from a different cut of the beast. Marg’s summary of the evening:
As seen on Tuesday, no Herb Toppings, Cashew Nuts featuring instead. This Masala was Classic Curry and with this I would have favoured Rice. On advising Craig, Marg was mindful that he does not normally tolerate Cream in any form, yet he accepted a hint of it here. Sqd Ldr Craig:
Punjabi Chilli Chicken
This 
Inevitably, the Bread formed much of the leftovers. 
Our last Curry with Mark and Jude was in 
The complex 
A glass of red wine and the first of two large bottles of Sparkling Water were ordered. Drinks – £18.40. Hector the Miserable? OK, it was a special night and we were out – to dine.
Having left for but a moment, I returned to find the Starters on the table accompanied by a further four Dips. 
Seven decent sized pieces of what I took to be Haddock. That they were freshly cooked was not in doubt, the pieces were so pliable. The Dips were hardly required such was the Flavour from the Fish, but when in 
Helensburgh’s long lost 
Mark said – the Pakora was great. Jude also praised the Condiments. We had amassed seven. 
Both Rice portions proved to be enough to share, especially with Bread accompanying. Having celebrated the Mushroom Rice this past year at 
What lay beneath the toppings of Coriander, Ginger Strips and sliced Bullet Chillies, was exactly what the Hector helped develop in Helensburgh after Methi was first identified in 
The Seasoning was a la Hector. The Herb-rich Masala was approaching the great Bradford Curry Taste. The Bullet Chillies, taken as and when, gave the extra – kick. 
Wonderful! – was an early exclamation by Marg, and why not? The Masala was – Classic Curry, and the Lamb was served – on the-bone. 
A Boneless Nihari, but as we now know, cooked with Bone in the pot. Traditionally served in a Shorva, this Masala was heading in that direction, but was far from watery. A Dark, mysterious Masala, and once again topped with Coriander, Ginger Strips and sliced Bullet Chillies. 
This was the only Curry this evening from the
Rocky was back. More Curry recipes being described. I had to ask The Big Question!
Rocky presented a portion of Chai-mix, reminiscent of Turkish Apple Tea. 
Marg and Hector took the U8 up to Osloer Straße. Alighting from the front of the train makes finding the correct exit so much simpler. 
Entering 
Aniq raised an eyebrow as I confirmed – mit Knochen. As if the Hector would choose anything but Lamb on-the-bone. No Rice, just Bread. That would hopefully prevent the usual cascade of food that cannot be eaten. 
I took a litre bottle of Fanta (€3.50) from the fridge whilst Marg considered her options. Still in Salad mode, Paneer Salad (€6.90) completed the Order. 
The wait for the Karahi felt appropriate, in time it arrived, but strangely, Marg’s Salad took another few minutes. Aniq brought the Bread and Curry on a tray. 
I could have asked for Naan, I should have asked for Naan, but would the Roti have come as well? Served whole, risen, puffy, blistered, the Hector should be happy. Alas, the now dreaded Wholemeal Flour, I should cope.
Ginger Strips, Coriander and a decent wedge of Lemon topped the Karahi. The Lemon was duly squeezed, a much better start than 
The first dip of Bread in the Masala revealed a major problem. One that anyone else could have rectified, but not the Hector. Having not used a salt cellar at the table this century, I wasn’t going to let the standard drop today, how I wished I could. The Seasoning was well down from its norm at 
Marg was dipping pieces into the Masala. However, the Flavour of the Wholemeal Roti was dominating that from the Masala, it was becoming off-putting. The Bread would have been abandoned soon enough, today, sooner. Does this mean that from now on I am going to have to ask what type of Flour the Bread is made from? A definite spoiler, resulting in the abandoning of some Masala. 
Six strips of Paneer sat atop a fairly standard Salad. What I took to be Tamarind had been sprinkled over the Cheese, not a beautiful sight. Having had Coffee and presumably Cake or similar, this morning with The Ladies, this would prove to be a sufficient meal. Marg:
My Paneer Salad arrived little later than the Karahi. Beautifully (?) presented, six pieces of Paneer were laid out on top of the fresh lettuce, cucumber, tomato and onion surrounding the oval plate. There was sauce and a little paprika sprinkled over the Salad. I loved the fresh vegetables with the fried Paneer and managed to steal some of the sauce from the Karahi with the abundance of Bread. A very enjoyable lunch. 
14.30 on a wet Thursday afternoon, you’ll have had yer summer, and Hector finds himself on the Southside. Fortunately Marg has done the driving, so integrity and well-being had been maintained. 
With a Lamb Feast scheduled for Saturday, I was not in the mindset for a heavy duty Curry, Vegetables were foremost in the mind. Still, the Aloo Gosht (£7.50) on display did look inviting. I resisted. The Mix Vegetable (£5.00) is what I had in mind already, with Rice. Containers of Rice were piled high behind the counter, however, it was the Chicken Biryani (£4.50) on display which caught the eye. All this was reminiscent of
Marg saw the Samosas on display and ordered a Vegetable and a Lamb Mince. 
Three other tables were occupied at various times, by individuals, one chap I recognised. There must be a happy band of, mostly Asian, chaps who tour the Southside Curry Cafes, where the real Curry in Glasgow is served. 
I am intrigued, how does one reheat a Samosa? Samosa-ding would kill the pastry. Deep frying would leave an oily residue. An air fryer should be ideal. They looked dry and crispy on the outside, so perhaps Hector’s theory holds? 
As can be seen, Marg created quite a plateful, sadly no interior photos of the Samosas. They didn’t last long. But compared to the mountain of food across the table, Marg’s task was less daunting. 
Two pieces of Chicken served on-the-bone were buried in the mass of Pilau. I assumed that some of the Raita was as an accompaniment. No need, the Rice had a sufficient level of moisture and the Hector had another source to turn this into something even better. There was enough here for two. 
What an array of Vegetables! I’ll even forgive the stray pieces of 
Starting with the Rice, tasty enough but not as outstanding enjoyed at 
