The dust has settled after the awards evening and the word ‘fix’ has been read on many pieces of internet traffic that have been circulating. Time to move on.
A weekend in Cambridgeshire may be on the horizon, however it is three days since Hector had his last Curry-Heute experience, too long. The (New) Karahi Palace (51-53 Nelson St, Tradeston, Glasgow, G5 8DZ – just along from The Village) was once again the chosen venue – another chance to experiment.
A small group deep in discussion was blocking the doorway as I entered. Were they about to eat, had they eaten? They left, leaving Hector once again the sole diner in a Curry House.
The waiter recognised me and approached without the menu. Hector had two objectives: to sample the Handi and avoid the dreaded Capsicum. I asked for the menu.
There were various options on the Handi list. The Chicken was dismissed but these still left Lamb permutations. Chops – half kilo – Kerala (sic). I took advice, well I tried to. Nothing was being recorded and the young waiter was not giving much away. The word Vegetable was uttered when the Karela was enquired about. This was it – but I was then informed it was not ready and there would be a fifteen minute wait – perfect – cooked just for Hector!
Karela v Kerala
Hector thought he was ordering a regional dish. It now appears that this was no menu misprint; ‘Bitter Melon’ or ‘Bitter Gourd’ (how much?) is how Karela is described on other sources. The advantage of the internet and hindsight. It is ‘yon jaggy green vegetable’ I keep seeing in KRK and had no idea what it was or what to do with – though the shape does tacitly put images in the mind that are better never disclosed.
Fifteen minutes later
I had declined the ‘Salad and Sauce’, I had no intention of eating it. ‘Chapatti or Nan?’ I was asked in the interim. The Mushroom Pilau arrived – gosh – is this all for me? Then a marvellous stone pot filled near enough to the brim with Lamb was set before me. Not since the Alishan served their famed Pholan Devi in such a manner has a Curry looked so impressive.
The tender Lamb (on-the-bone) was dry and cooked to perfection.; the Masala such as it was, thick. There was a thin layer of Ghee on the bottom of the pot. The thickest Chapatti ever set before Hector was dipped into this melange – there are times dining alone can be frustrating and so dear reader you may imagine me punching the air. What a find!
Handi Karela Gosht
The super-taste that would put this curry top of my list never revealed itself; however, there was something decidedly unique about the flavour. I now know what. There was a stringy green-black Vegetable strewn through the Lamb – was this the Karela? If so, I look forward to this experience again.
More bitter than Methi, cooked by a Chef who clearly knows what he is doing, cooked to order: this experience ticks many boxes. At £10.90 (lemonade included) this is great value too. I could not finish the Rice and left a third of the Chapatti.
How many more hidden Curry Cafe gems does Glasgow have?