If it's Sunday it's Mother India's Cafe

Hector had to be amused before the Germany – England match.

So Marg and I went to Mother India’s Café, again. This would be our last domestic Curry-Heute for some time. As a departure from the norm, Marg ordered the Fish Pakora to precede her Butter Chicken. This meant I was able to finally try the Butter Chicken and then enjoy the Lamb Massallum with Ladyfingers.
I portion of rice and two chapattis were sufficient to mop these up.
When will I taste the likes again?

Superb, as ever.

Absent Friends and Mr Boyd, at The Village

Six on a Saturday afternoon

The Calendar stated that this was the day of ‘Yvonne at The Ally’. Inevitably this meant joining Jonathan, Dr Stan and Hector for the Saturday ritual curry. Marg had her first free weekend in ages, and Mr Boyd arrived, eventually.
The Chapli Kebab was the only starter ordered, by Mr Boyd.

All six of us ordered – wait for it : The Village Lamb Desi Korma (three ‘hot’). The accompaniments were Pilau Rice, vegetable Rice and a Paratha.

All six dishes arrived together, and guess what? They were all the same colour, texture and presumably taste. This must be the most consistent presentation of this dish achieved in my presence in all of the visits. So the conclusion now is: this dish is light brown.

It is of course the best Curry in Glasgow!

Banana Leaf, a new experience in Glasgow

Marg and Hector came across this place by chance some months ago when trying to find a parking space close to Mother India's Café. The Banana Leaf (76B, Old Dumbarton Rd, Glasgow, G3 8RE) lies parallel to the road featuring Mother India Café, The Art Galleries, The Kelvin Hall and this splendid view of the alma mater, Glasgow University.

Marg makes no secret that she prefers the ambience of more upmarket locations. I had prepared her for the worst. I knew it would be a small place; however there was a small surprise in store.

There were three sizeable tables between the door and the serving counter. It would appear that the Banana Leaf specialises in takeaways and even outdoor catering. We sat at the middle table, two chaps behind took delivery of a rather impressive Dosa shortly after we had taken our seats. This would be different. So why we then set about ordering as close as we could find to our ‘normal’ choices is somewhat pathetic on our part.

The menu was decidedly different from the norm, Indian names and not the Pakistani versions are a novel experience in Glasgow. The south Indian – Tamil Nadu sourcing of the recipes was eagerly anticipated. No Chicken Tikka Masala here.

Hector asked the waiter what the difference was between the Lamb Chettinadu (Lamb Curry with Chettinadu Spices) and the Aattu Erachi Kozhambu (Lamb Curry made of special ground Chettinadu spices with a touch of pepper). I was told that the latter was a ‘stew’. The Lamb Chettinadu was chosen. This term was first experienced on the Specials Board at the Indian Mango in München. As is Blogged previously this München Curry turned out to be one of the best I have ever tasted. Cue a culinary drum roll.

The Vegetable Pakora was finer in texture than the norm. Freshly cooked and a sufficiently large number of pieces for two to share. At £2 a bargain.
Sparkling water was not available so a jug of tap water was requested. Marg ordered a Mango Lassi, at £2 for a 250ml plastic cup this was not a bargain.


Marg selected the Chicken Chettinadu, well she was in München that day too. The waiter told us that the all the Chicken dishes were ‘on the bone’. This was off putting so Marg chose the Fish Kozhambu (Tamilnadu special Curry made of tamarind juice and special spices).

We also ordered the Pulihora (Tamarind Rice finished with Lentils) despite being told that our dishes came with either Rice or two Chapatis. This special rice was £3.00 a portion, why so much?

Somehow we became sure that we would end up with an abundance of rice but remained unsure as to whether the teatime special deal of ‘any Curry and two chapattis/rice for £4.99’ would limit the size of the portions.
The dishes were served on steel trays, no plates. One concludes this was a representation of the traditional eating from a ‘Banana Leaf’ as is customary throughout Africa and Asia. The Rice was indeed abundant and had to be piled on top of the Curries.

The lamb Chettinadu was decidedly hot. The sauce was thin and excessive perhaps. The rice did soak this up in the end. The taste was instantly recognisable. This took Hector back to Sri Lanka when I ‘visited the Chef’ at the Lighthouse Hotel in Galle. Here the ingredients were the norm it was the preparation that was dramatic. The spices were not simply roasted before adding them to the onions, they were burned! This creates a very distinct and peppery taste. (Indeed the thinness of the sauce here makes me question the onion content of this sauce.)
I suspect this was a bit too much for Marg. The Fish Kozhambu was also fiery hot but the Fish did dominate the overall taste. Marg ate about half her meal which gave Hector the opportunity to finish this. This did not come anywhere the splendour of the Indian Mango in München.
It is my intention to support the Café restaurants in the region who attempt to produce something different. The List (Glasgow’s ‘what’s on ‘magazine) has clearly been a major player in the survival of this outlet. They have been ‘nearly’ winners. This was very much ‘a nearly’ experience.

The surprise? On leaving a chap came out of the adjacent doorway. There is an overspill which must sit another dozen or so people.

A challenge : Jonathan and I shall take this place by storm some Saturday and order an array of (vegetable?!) dishes and discover what the Banana Leaf is really about.

Once again the nearby University Café (Byres Rd) was visited for ‘dessert’. I asked for a ‘large’ wafer: this is what I was given. Imagine walking along the street trying to eat this in a dignified manner.

Cafe Salma, Revisited

It was Hector’s turn to select the venue for Curry-Heute. After the sheer extravagance of The Indian Gallery, the much more affordable Café Salma (523 Sauchiehall St, G3 7PQ) : at Charing X!) was the chosen venue.
That they do not have an alcohol licence does not bother Hector, but no cider for Alan?
The staff at Café Salma were all dressed in Moroccan style costumes and wearing the fez. Having booked a table I was surprised to see the place so quiet. We were offered a table downstairs in the recently developed Moroccan Room. This appears quite authentic but there is something missing, em the aroma… Around the Mediterranean most eating places have the stale smell of incense - josticks. Perhaps the smoke free rules have backfired somewhat here.

The staff was certainly attentive, the drinks were ordered as the complementary Popadoms and spiced onion were presented.
Fish Pakora, how can one resist? We didn’t : two portions between the three of us.

Alan ordered the chicken Jalfrezi : Garlic, ginger, peppers, onions and bullet chillies (spicy). Tracey ordered something quite different, the Shahi Bhuna : Tikka pieces of meat cooked with garlic, ginger, peppers, onions, boiled egg and special herbs. The hardboiled egg was the feature of this dish, certainly a novel addition. The presence of Capsicums in a Curry would prevent Hector ordering this.
Hector had tasted Marg’s Garam Masala : Garlic butter, warm spices and fresh coriander, on his last visit. This had to be experienced in full. This dish is magnificent. The texture, quantity and taste were all perfect.
The proprietor Hassan, had told us last time that we should have ordered the Garlic and Coriander Nan. Two of these were dispatched this evening with no difficulty. A Special Rice was also shared.

At the end of the meal there were lots of thanking and handshaking from the staff. Hassan himself made a point of thanking us on our departure.

The two occasions that I have visited Café Salma have impressed greatly. The food is excellent. The Moroccan dishes as featured on the Café Salma website are also attractive. Why the fish dishes cost twice the price of a Curry has yet to be established. Maybe they are that good!

Friday, 5-15, The Village

A Curry before the Bon Accord

This was the pre-Birthday Celebration Curry-Heute: Jonathan’s birthday was back in April in München and coincided with the Volcano. Tonight the masses were due at The Bon Accord to finally and formally celebrate his 40th.
When Mr Holden and Mr Taylor were up a month ago they were taken to The Village by Dr Stan and they raved about the Chapli Kebab starter. When a man from Bradford says this is a good Curry House and raves about a starter, one takes it seriously.
The Chapli Kebab hails from Afghanistan and is made from minced meat. Dr Stan and Jonathan both ordered this: Hector was permitted a taste. One could describe it as something like an Indian style schnitzel. Very tasty with the spice and the coriander to the fore. Next time I will be tempted.

As we were under a bit of pressure to get to The Bon Accord Hector wondered why starters were being ordered at all.

The main course took an age to arrive from the perspective of this commentator who had to wait whilst others ate.

For a complete change, Hector ordered the Saag Gosht. This is a very dry and herby dish, enough to me me a 'happy old Hector'. The Mustard leaves are not as tart as the equivalent Palak (Spinach) version.

Dr Stan had the Village Lamb Desi Korma: it was the brown version tonight. Jonathan had the Lal Lahore which appeared to have more tomato than I remember from the start of the week when I nearly had this dish.

A Beginner's Curry

A Curriculum for Excellence!

Hector has been asked for his recipes many times over the years. Some have logged into this Blog to access that which has been posted already. This Curry-Heute was something different, a lesson.
The Sixth Years are leaving within two weeks, they have been involved in a variety of activities designed to prepare them for life after school. A semi serious suggestion was made to the organiser that I might do a Curry demonstration, this was taken up.

Today five chaps and the school nurse were present at the boarding house. The latter was a distinct advantage in case of accidents. Ah, the world of Risk Assessment and Health and Safety…

A chopping we will go…



A mass chopping of onions was soon underway with an appropriate number of accompanying tears. It is a sad thing to leave school, the emotions were high. Six people chopping onions simultaneously, madness! The Masala was taking shape some twenty minutes later after the Ginger and Garlic had been added to the heated oil and onion mix.

When the tomatoes were added along with the spices and herbs the aroma was beckoning very recognisable. The chaps were making their first ever Curry and they realised it was going to be something special. One chap had never peeled a potato in his life before today. Some had clearly been in a kitchen ‘watching with mother’.




The question of Rice was also addressed. Mass cooking Rice for six people is something that needs care. There was multiple rinsing then the microwave was put on full blast for much longer than anticipated.


In the end there was a large bowl of Basmati cooked properly. Each chap then brought their pot to the table. The proof is in the eating.
Some found it hot and dived for the fridge.





Cookie was in his element. He ate for Scotland.



Hector learned something today...

To see six Curries prepared with identical ingredients turn out differently was most interesting. The most impressive looking Curry was the one prepared in the Wok.
The better the pot, the better the Curry!

How often do you eat Curry?

This is a question asked frequently. The answer lies within this Blog.
The term ‘Curry’ is a mere convenience. It is cooking in an Asian style. Indians eat this food every day, if they are fortunate. Why can’t we? In 1994 in my visit to Sri Lanka I did try to eat Curry for breakfast, lunch and dinner. In the end twice per day was sufficient.
The search for the equivalent of Indian home cooking (Desi) continues. After all, in India there are no 'Indian Restaurants'.

D/Phyeley : A Village phenomenon

Hector saw the lights of Bradford, but the Curry was over a green hill far away...

A Curry-free weekend. Well almost. The Field Centre at Malham had Local Lamb Curry on the menu on Saturday evening. From where was this being sourced Hector enquired. It turned out that it was the Lamb that was local, not the Curry. So, not a Desi as one would hope, but an in-house 'catering for children' style meal. Hector had three platefuls.

A soon as Marg was free we sped straight to The Village. A starter for a change. The D/Phyeley had been spotted previously on the menu. When one 'Google's' this, The Village on-line menu appears. Whatever it means, it must be unique?

We were advised that it was lentil and yogurt based. Perhaps it was, in reality it was like cold sponge with flour balls covered in yogurt. Not wonderful.

And so straight in to the main event. Hector ordered a hot Lamb Lahore, Marg the Lamb Tawa.

The Lamb Lahore immediately hit the spot. Marg started the Tawa then stopped. 'There are chillies in this'. Had the chef spiced up the wrong dish?

We swopped the entire meals, so Hector was now in charge of the Lamb Tawa, Marg the Lamb Lahore.
The Lamb Tawa immediately hit the spot.

'There are chillies in this', the lady declared once more. So there were. No error had been made. Marg was simply being tested, a real curry after the safety net of Butter Chicken elsewhere.

Hector can verify that both dishes were in good form.

We then went to the King's Theatre to see Spamalot. It is a musical! ...with songs, and dancing...and the occasional Monty Python scene re-enacted from the movie.
Fear not, a theatrical Blog is not about to be born.

A Clydebank Curry-Heute Take-Away?

It must be the ‘New’ Café Punjab!

As a resident of this town for many years, the (New) Café Punjab (24 Alexander St, G81) Clydebank, has satisfied those moments when there is no time or desire to cook, but the taste buds are taking over. After Hector did his Curry Course at Anniesland College some eight? years ago, the tutors said that I would never buy another take-away. They were right, nearly. A couple of years later I popped into this restaurant in Alexander St and realised they had moved. I asked how long they had been at their new premises: that is when I realised it had been years.

I have been as a sit-in customer rarely. They do ‘sell’ the buffet. Not necessarily my cup of tea.
The take-away dish of choice for Hector has tended to be the Lamb Rogan Josh. At the New Café Punjab this has been different from the normal overdose of tomatoes: the sauce here is creamy and served with nuts. Other dishes have been tried, but Hector keeps coming back to this. But not tonight!

The staff at the New Café Punjab always recognise me, so it is somewhat ironic that I was spotted taking the photo outside by a young waiter who did not know me. Suspicion was aroused; the Blog was explained. There was an extensive chat about the best Curry Houses in the UK. I have yet to experience Manchester, the waiter has yet to experience Bradford. München was mentioned, one has to plant the seed that curries can be excellent outside of the UK.
The Tea Time Specials have the Tikka dishes plus sundries at £8.50, or ‘tender lamb’ as the waiter described it at £7.50.. The latter suits me, Tikka Lamb? I am not in Crawley!
The Lamb Bhuna was suggested but then the South Indian Garlic Chillie was proffered: ‘A spicy dish with rich garlic base, blended with South Indian Chillies’.
Now just look at what you get for £7.50!
A choice of Pakora or Onion Bhaji. Hector chose the vegetable (Chicken or mix £1.50 extra) Pakora, look at the plateful: this is a meal in itself. So, why the minuscule portions in restaurants where one is paying almost this much just for the starter?

Two complementary Poppadoms and Spicy Onions are included. From the choice of Rice, Nan or two Chapaties (sic), Hector chose the Chapattis… no vegetable rice tonight.

Hector asks why given the proliferation of Curry Houses do people go to those awful take-away shops selling pizza, fish and chips etc? Surely one must get a better curry from a restaurant?
As I left a familiar face was walking down Alexander St. Had the Lady of the House been present when I ordered, the above conversation would not have happened. The 'early bird' gets the interview.

I have never had a bad curry from the New Café Punjab. I was not disappointed tonight. There tends to be sameness about the curries presented in this house, the same basic underlying taste, the sauce one presumes. Tonight the dish was sweeter than the norm. It was probably the saltiest curry I have had in a while. This is not a negative statement!
After a relaxing hour gap the Pakora is set to be devoured. You cannot do this in a restaurant.

There is no next scheduled visit. A late night return from a trip will be the likely stimulus. Time will tell.

Over the next few days I shall be a few kilometres from Bradford but not be able to have a curry anywhere, a top up was necessary to get me through the weekend.

Mother India's Cafe, at last!

This is essentially an Indian style Tapas restaurant.

The idea is to order a couple of portions each. The portions are smaller than the main dish experience, one should never leave unless one feels fulfilled.
There is a take away menu, but this has yet to be experienced.

When Marg is free on a Sunday, we go to Mother India's Café (1355 Argyle St, Glasgow, G3 8AD) for a late lunch. The fact that this is the first posting of this magnificent source of Curry is perhaps testimony to how many free Sundays Marg enjoys.








The order is pretty much the same every time we go: it ain’t broken so why fix it?
Marg has a vegetable Pakora, always freshly made. Her favourite dish is the Butter Chicken which she insists has a kick. Hector has perhaps had a taste of the sauce but is far too involved with his own chosen dishes.

The Lamb Karahi is ever-present on the menu and is always superb. If the Okra version is available on the specials list then sometimes this is selected. Then, the signature dish of the restaurant: the Machi Masala… this is sublime, the best fish Curry to be had outside of München.

The rice with lemon and nuts, plus a Paratha were the chosen accompaniments on this visit.

A trip to Glasgow would only be complete if Mother India's Café and a trip to The Village were experienced.


This was an excellent weekend.