In May 2013 it was two years since Hector had last visited this long established Glasgow Curry House. Somehow a further three years have passed since that visit. On entering the Alishan Tandoori (250 Battlefield Road, Glasgow, G42 9HU) it still feels like putting on one’s favourite slippers, the same faces serving. The exterior scaffolding suggests this building will be here for many years to come.
Marg declared it was time we took Mother out for Curry, again. My suggestions were vetoed, Marg wished – Ambience – so Curry Cafes were dismissed, it had to be a Mainstream Restaurant. The Alishan ticks all the boxes, the fish tanks at the entrance are what makes this a memorable venue for Marg, for Hector it is the Pholan Devi.
A table was booked for 18.15, it is always better to book as this venue seats only forty. Two Sodas and Lime plus a Sparkling Water were brought in an instant by the Waitress who has been here since time immemorial.
The Alishan Menu is vast, one of the longest I have ever encountered. One could spend half an hour making one’s choice. I must question the veracity of – The Tweaks – if one was entitled to enter the kitchen, how many Masala Pots would there be on the cooker? Mother enjoys straightforward Lamb Curry (£8.70) with Plain Rice (£2.00), plus her mandatory Mango Chutney. Marg went for a typical Hector Curry – Karahi Lamb – (£8.90) accompanied by an Infamous Alishan Naan, this time Garlic and Coriander (£3.90?). The Naans at the Alishan are notoriously Huge, they must be shared. Alishan Naans have been Hector’s Yardstick for decades, when one sees what is presented down south, well.
Once upon a time the Pholan Devi (£11.90) was served in its own exotic pot, no more sadly. The combination of Citrus and Herbs is the attraction. To complement the Naan, Samundri Rice (£3.50) to share was agreed with Marg, this would feature Onions, Mushrooms and Peas. It was Mein Host, Ali Shan, who took the order. Marg asked for the Capsicum to be withheld from her Karahi, Hector had one more request: an Egg cup sized Portion of Dry Methi to add on as required after serving.
No Poppadoms and Dips were forthcoming and none asked for. A case of selling, not giving. Mother spoke nineteen to the dozen, at eighty three, still going strong. A reminder, if any is required, that it was this Lady who cooked Curry weekly for Hector in the primary school years.
The walls of The Alishan are covered with photos, many featuring the Commonwealth Games held in Glasgow in 2014. More on this to follow.
Mother declared that she was looking forward to this, why she no longer cooks Curry remains a mystery. The Lamb Curry on Basmati is what was served back in the Halcyon Days. The bowl of Chutney was way more than Mother would consume. Perhaps I have to introduce her to Chasni.
That was lovely – was the verdict. The Tenderness of the Lamb was remarked upon, the temperature of the plate was not. Many a Curry outing has got off to a poor start when cold plates were presented. Mother was wondering who she could bring here, looks as though she’ll be back.
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Karahi Lamb
The Lamb Karahi was Boneless, I have not found on-the-bone to be an option at The Alishan. For once I was not able to sample this, Marg ate the lot which is quite unusual for her. The Naan did not appear to be as ridiculously large as memory serves. Akbar’s (Glasgow) and the Akash (Helensburgh) serve larger Naans, however, to be fair to The Alishan, it all started here. With the Rice divvied, there was still plenty of Naan to share.
Rich in texture, said Marg, tender lamb, just what I needed.
Pholan Devi
Since the Pholan Devi was first encountered, there is no denying that Hector takes much more to impress. I have never not enjoyed a Curry served at The Alishan, however, to achieve – The Wow – takes something special. Marg’s reheated leftover Lamb Balti did manage this the morning after our last visit.
Ali placed a platter of Saag/Palak beside the Pholan Devi. This is not what I had asked for, I had not made it clear. I now know I have to ask for uncooked Dry Methi. Essentially I had a Curry with a Side of Herbs. The Toppings of Spring Onion and Fresh Coriander on the Pholan Devi were quite Modest therefore in comparison.
As is my custom, the Rice was sampled first to establish the extent to which it would contribute to the overall Array of Flavours. This Rice was an Excellent Melange, now I wished I wasn’t sharing. Spooning the Curry, there was an immediate realisation that there was far too much Masala in ratio to the Meat Content. There was a sense of Citrus, but not the hoped for – Citrus Blast. The Spice and Seasoning Levels were acceptable, more of both would have been an enhancement. Although the Masala was far from Shorva in Texture, the abundance did make this a Soupy Curry. Both Ladies had found the Lamb to be particularity Tender, I have to concur, Quality Lamb.
The Palak was offered to my Co-diners. Mother could not take to it, her first encounter. Marg had a Soupçon. By adding the Palak on to my own plate, bit by bit, I was in effect giving myself even more Masala without Meat. Cue the Naan. Without the Garlic and Coriander Naan my meal would have suffered, this provided a suitable base on which to mop up the Masala and Palak. In terms of Flavour, the Palak was not particularly potent. Is eating Dry Methi straight from the box a healthy option? It works very well as a Topping.
Both Ladies had Ice Cream. Alishan also offer the bought in Toy Desserts, for lack of a better description, cf last visit. Mother was convinced she knew the Ice Cream brand. Again, this pleased.
The Bill
£61.60. It all mounts up.
The Aftermath
I gave Ali a Calling Card and informed him that despite the sporadic nature of my visits, I have been here often enough to know that the Alishan deserves its place in the list of Hector’s Recommended Curry Houses.
A lot has happened since 2013 – said Ali. He pointed to the photos adorning the walls. That the Pakistan Commonwealth Team visited here in force was evident. Ali Shan was being reticent, he did not inform me that he was a member of this Team, representing the country of his birth at Lawn Bowls. Yay!