It's The Podcast That's Hotta Than A Dried Bhut Jolokia (Episode 5 feat. Tikka MaBaws)

All up in your grill, it's the second TATTGOC podcast of 2012. In an attempt to shake things up, the centrepiece of Keep Calm And Curry On Episode 5: Heroic Weights is a special extended interview with Tikka MaBaws, easily our most prolific Foreign Curryspondent. As well as filing spicy missives from around the globe, Tikka recently spent 100 days in Japan on a charitable blogging exercise, and recounts a wondrous tale of discovering some authentic curry in an unexpected place. You may also be amazed at where he ends up for his first curry back in Scotland. Thanks, Tikka!

Also in episode five, the Tramps rattle through curry pop-ups, supperclubs and real ale matching in their regular curry news round-up. And while there isn't time for a full Burning Question, there's a hearfelt, heartbreaking response from The Bulldosa to last time's debate. And to wrap things up, The Tramp's Jukebox Puri features the post-disco sounds of Salma Agha ...

(Click through for the shownotes and more ...)

REVIEW: Ladies And The Tramps

Kama Sutra, Sauchiehall Street

The Time: February 9, 8.30pm

Booking Name: Mr Q. Pidd 

The Pub Aforehand: The State Bar, Holland Street 

In Attendance: Trampy, The Tramp, Makhni Knife, Ravi Peshwari, Rumple Of The Balti, Sir Spicy Lover, Rabbie Shankar ... plus Mumbai Me A Pony, Vag Mahal, Naanbread Mouskouri, Tina Turmeric, Chaka Naan, Birhiani and, of course, Baby Bhuna.

Decor: A long-standing Sauchiehall Street curryhouse, Kama Sutra strives to live up to its name with comfy couches, heavy drapes and exotic prints on the walls ... with some even racier artwork in the bathrooms. 

Expectations: While many Clubbers had experimented with Kama Sutra while it was a flagship restaurant of the Harlequin chain, no-one had been along since it became part of the smaller, leaner Kama Sutra Group (now with additional outlets in Edinburgh and Stirling).

(Click here to read ... hang on, what's the deal with those pandas?)

Tastin' With The Tramps: Spice Tree Whisky!

The distinguished members of TATTGOC sure do love their curry, as evidenced by their now-outdated title of Curry Lovers Of The Year 2010. But their ongoing quest for spicy satisfaction isn't merely limited to TATTGOC's regular excursions to some of Glasgow's hidden-gem curryhouses. If they happen across almost any curry-related foodstuff, Trampy and The Tramp feel compelled to take it for a spin – and thus was born the irregular feature Tastin' With The Tramps. What spicy product is in the hot seat this time? Why, it's The Spice Tree, a malt scotch from those artisan whiskymakers at Compass Box!

(Click here to read on ...)

A Very Special Foreign Curryspondence ... Dateline: Brisbane!

(The TATTGOC brotherhood extends around the globe, and we welcome reports of curry expeditions beyond Glasgow – in this very special missive, The Tramp his own bad self reports from the far side of the world. But can the flamin' Aussies really do a scorching curry? Or is it all tucker's luck?)

The Ceylon Inn by The Tramp

Booking Name: The booking was made by our hosts so it was probably their surname. But I like to imagine that it was either "Michael J Dundee" ... or "S. Irwin".

The Pub Aforehand: Unbelievably we didn’t actually go to a pub aforehand (particularly strange for Australia). We were drinking in the AWESOME back garden of our hosts, which features a full-size, perpetually-stocked fridge dedicated to beer.

In Attendance: The Tramp, Mumbai Me A Pony, Crocodhal Dundee and, eventually, Cate Blanchaat.

Décor: Classic colonial chic. Atmospherically low lantern lighting, dark wooden furnishings and loose hanging ceiling drapes. Being in sub-tropical Brisbane, the restaurant is open-fronted and also has two on-street tables complete with comfy old-school sofa/bench combo units ... which is exactly where we were seated.

Expectations: This was to be the third curry I’d tried on our Aussie odyssey – the first, a quickie from a shopping mall food court, was predictably awful and didn’t inspire confidence in Australian/Indian cooking. The second, a takeaway from Bollywood Kitchen in Byron Bay, was much better (especially the prawn pakora) so things were looking up for spicy tucker. Our hosts had  taken us to great eateries throughout the whole trip and assured us that the Ceylon Inn was well-regarded. So expectations were running high ...

The Experience: