Earlier this year at Sheerin Palace (300 Allison St, Govanhill/Crosshill, Glasgow, G42 8HQ) it was established that Nihari is a regular Dish, served daily, even. Reviewing their Nihari was today’s plan, however, the best laid plans…
Arriving at 13.20, it became apparent that the Hector was too early, not all of the Dishes were ready yet. No Lamb Curry was visible, not even the ever-present Aloo Gosht. Ali, Mein Host, declared Nihari would be available around half past two. Snookered, what was a Hector to do?
If I survived a Chicken Curry at The Chicken Corner last week, why not? The young chap behind the counter explained that the drier, boneless Chicken Curry had Peppers. Chicken on-the-bone with Rice it would be. Also, for the first time, the Rice was purely Pilau, usually it’s Chicken Pilau. Therefore, today was not my first experience of Chicken at Sheerin Palace, but certainly this would be a first Chicken Curry.
I took a table, another chap had just sat down opposite, Seekh Kebab plus other bits filled his plate. There was a moment of acknowledgment, then I let him be.
Ali was out to wipe every table. How apposite was this after last Saturday’s Blog? This was the first time I have seen Ali this year, he was on vacation when I made two summertime visits.
The food soon arrived, a complimentary Modest Salad and Raita, then moments later, the main event.
I should read my own Blog, but then I wasn’t planing on having Rice today.
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Pilau
What a plateful, enough for two, more even. A Hector cannot eat this volume of Rice. Topped with more Salad components, a bit of thought had gone into the presentation.
The Rice was beautifully Spiced, pieces of Cinnamon Bark would be encountered as I ate. It was the distinctive Flavour of Clove which permeated the Pilau.
Chicken Curry
Four pieces of Chicken on-the-bone sat in the Shorva, plus one boneless. I arranged the solids on top of the mountain of Rice, retaining half of the Shorva for later, as is my custom.
The Spicy Pilau kicked things off, impressive. Soaked with Shorva, even better. The Seasoning was on the button, the Spice would never challenge, enough. The thin, Oily Shorva had all the Flavour properties of a Desi Curry.
The Chicken skin had absorbed the Flavours, the interiors not. I picked up the neck, a Sucky Bone in effect. This oozed Flavour, and micro pieces of Meat, definitely worth having, if not a bit desperate.
The young chap came through to ask if I wanted anything else, Naan and Kidney Bean Curry were mooted. I had more than enough on my plate.
The crunch from the raw Onion was enjoyed, varied Textures. I was munching away when Ali came through once again and sat at the adjacent table. This was a first. Whilst I have always been recognised, it took until July when Mobeen broke the ice.
The customary question was asked, I could tell by Ali’s facial expression that he at first thought I was not enjoying my meal, there’s no such thing as Chicken Curry – also puzzled.
Even at Nando’s it is only the Chicken skin which takes on the Flavours. The white Meat speaks for itself. Ali informed me it’s all down to British mass produced Chicken. It can only be cooked for ten minutes before shredding. Back in the villages where poultry runs free, the animals are allowed to live a life. With these older birds, and presumably tougher Meat, longer cooking is possible, giving better results.
Here was the opperchancity to mention Bateera. My first encounter with Quail was on an early visit to these premises, now a Wednesday, Manchester favourite, at Kabana (Cheetham Hill). Ali informed me they have Tripe on Wednesdays. Mother used to cook a wonderful white Tripe Dish, it was all about the Onion Sauce. Once I bought brown Tripe, the smell when cooking was awful. Marg was far from impressed. Neither of us could eat it. The Quail bate was not taken, a bird which does absorb Flavour.
How much is a Naan? – I heard a young boy ask at the counter. I never heard the reply.
Eight Naans please.
Wonderful.
The third chap on the premises brought napkins, the Hector was being well looked after.
With the Meat finished, it was time to pour on the remaining Shorva. The Spiced Rice and Shorva was maybe not exciting, but certainly satisfying. I ate as much as I dare given that the rest of the Monday ritual had to be considered. My final mouthful was most rewarding, a blast of Clove.
Note to self, again, ask for a half portion of Rice.
The Bill
£10.00
The Aftermath
Apart from the chap who took the cash, the others were in the kitchen. There was a lot of Naan to be cooked.
The Chicken Corner 
Arriving at 13.00, the Hector was prepared for what was coming. There is no Lamb on the menu, so it was Chicken and/or Vegetables. What was known, this essentially Takeaway venue with three tables, would still have Desi Curry on offer. Once again I draw the reader’s attention to the price of Pizza, just how do the Pizza chains get away with charging what they do? 
All were available in – small – or – large – sizes. I had Mince & Tatties for dinner last night, so Chicken Mince and Potato (£5.00 / £7.00) wasn’t on. Spinach With Potato’s (sic) (£4.00 / £6.00) might have tempted, however, 
Reheats complete, I was called to the counter to collect my food.
Vegetable Rice
Four small pieces of Chicken, served on-the-bone sat in a Shorva. There were no leg or thigh bones here, this Chicken may well have been off the arse end of the carcass. Having arranged the Chicken on top of the Rice, I smothered the solids with a sufficiency of Shorva. Half of the Shorva was retained for later. 
The Shorva was immense. The Seasoning was well pitched, the Spice would build, the Flavours were classic Desi Curry. With the plastic fork, I was able to separate Meat from Bone with ease. Decent Chicken, and regular readers will not be surprised when I report nothing else. Chicken does not – Curry. 
This was lunch, this was Curry, the Shorva was doing the heavy lifting. Once the minimal Meat had been consumed, the remaining Shorva was poured across the Vegetable Rice. The expected Mixed Vegetables would have been a game changer here, instead, the Chana was not –interesting – at all.
My wife is the best cook in Glasgow – so a taxi driver told me one evening. The Hector is still waiting for an invitation to verify this. 
Despite the minimal seating and lack of facilities, original 
The fayre was a la Glasgow Curry Cafe, an array of starters and ready-cooked mains. Given what I have eaten in the last few days, the Chicken Curry was almost tempting, but what was that top right, behind the Vegetable concoction? There wasn’t much of it. A comparatively Dry Curry, hint of Yoghurt/Cream, the Meat unfathomable at distance, not a trace of Oil.
The business end of the menu offered Curry in two sizes of portion, this I like. Haleem, that was the other Mash, as established when a later customer ordered this obliterated Lamb which is very much a matter of taste. 
The round Tandoori Naan was served whole and was on the verge of forming blisters. Suitably, risen, this would prove to be light and fluffy, an excellent Naan. 
Jumping ahead here, the ensuing conversation confirmed the nomenclature. 
Hector cooks a Prawn Curry? After the recent 
With Marg up north, today was an opperchancity for experimenting. 
The Potatoes were then dry fried in the Onion-Spice mix before the Coconut Milk was stirred in. 
To accompany, Rice, note the inclusion of the leftover Veg Fried Rice from last week’s visit to
The humble Potato rarely fails to deliver. Maybe every Curry should have an – Aloo – component? Herb-rich, Earthy Flavours were unsurprisingly dominant. Seasoned to taste before serving, the late addition of coarse Black Pepper was the only source of Heat. This was surely a better outcome than originally planned.
The Prawns were the added bonus, maybe cooking them in the Onion-Ginger-Garlic at the start would have given them more Flavour. As a light meal, this worked well. 
The freezer said – Chicken tonight. Something different was required, there was a notion for 
The surface Masala was among the thinnest I have ever cooked. There was a more substantial Masala at the base of the pot, so not all Shorva. The quantity of Salt in the 
This was a tasty Curry, enjoyed by us both. It’s all about the sauce, the Chicken, as ever, proved to be incidental. Patia may well make another appearance in the coming months. Has anyone ever encountered Fish Patia? Fear not, the Hector will never order Patia in a Curry House. 
A Monday lunchtime in Glasgow, options for Desi Curry are frustratingly limited. A third visit to The Wee Dhaaba (17 Elder Street, Govan, Glasgow G51 3DY) was the choice. On 
Marg would join me, but not for Curry. I had promised the ladies at The Wee Dhaaba that I would bring Marg for coffee one day. Today was that day, however, once again, the opperchancity to have Masala Tea would not be resisted. 
A return to Lamb Karahi was envisaged, alas this was sold out. If this excellent Curry sells so quickly, why had making more not become a priority? Without a moment’s hesitation, Methi Aloo Gosht was ordered. Spice Level was discussed, I chose seven on a scale of 1 – 10. Today a Paratha (£2.50) to accompany, Tawa was described as giving a softer outcome than Tandoori. 
Marg had studied the cakes etc. on display: Desi Karak Chai (£3.00) and a Cookie (£1.50) became her modest order. 
The wait for the Curry was appropriate. 
As nobody has ever challenged the Curry-Heute classifications of Methi Gosht, I’ll stick with it. There are typically two ways of preparing this Herb-rich Curry. One either adds the Methi to a prepared Masala, which I favour, and as was the case here
Last time,
On Monday, I offered The Carnoustie Two, the option of a visit to 
Rahman was sweeping the floor in the empty downstairs eating area as we entered. Moiz was in his customary spot behind the counter. He told me that he would be on cooking duties this evening, Rahman would look after us. It is four months since I ate here, the current opening hours simply do not suit my days out in Glasgow. Today was different.
I read the Handi section of the menu to Clive with an emphasis on the kilo of Lamb Korma Handi (£32.00). He wasn’t taking the hint. However, Marg stepped up, announcing that even if Clive and I were to share the kilo, she would have a portion (£12.00). I suspect seeing the pleasure this Curry gave the Hector recently at 
Even Daal Gosht Handi (£12.00) did not tempt Clive, was it the suffix which was confusing/misleading him? Maggie too was unsure what to have. Maybe I should draw pictures? It was time to play the ace. I read the details for both Chicken Platter (£14.99) and Lamb Platter (£18.99), sold.
Maggie chose the inclusive Roti, Marg ordered one too (£1.50). Clive asked that his inclusive Naan be a Garlic Naan (£2.50). 
Chicken Platter
For Clive, two Lamb Chops and two pieces of Lamb Tikka. For Maggie, Two pieces of Chicken Tikka and a Chicken Seekh Kebab, halved. Somehow, Maggie found the Raita to be Spicier than the Chilli Sauce, very strange. Clive was well impressed by his meat offerings. That he compared them to 
Topped with Coriander leaves and stems, the Blended Masala, with the tell-tale sign of Yoghurt/Cream having been added, smothered two pieces of Chicken Thigh, served boneless. With the Hector soon to be distracted, none was coming my way. Maggie found her Curry to be – Spicy – but like Marg, there is a long established history of them stating this when starting a Curry. Likewise, having had a Starter, the Curry would not be finished. 
As Maggie ate, so a – Wow! – escaped from her lips. I doubt she realised this at the time, but it was duly noted. Maggie:
The same presentation, same Masala, however, the light may have caught a suggestion of a Tomato-rich Masala. Clive never got beyond – OK – in describing his Curry, meanwhile the Naan was something else.
A Naan with real garlic, that was good.
A Vegetable Biryani in effect, it’s a pity that this remains only available in such a large portion. One needs to have a sharing partner. What’s this sharing nonsense? 
The full kilo of a Lamb Desi Korma, Hector heaven. Moiz had his moment as he brought it upstairs. 
The appearance, of the Curry, and maybe the Chef, was magnificent. Ginger Strips, Coriander and sliced Bullet Chillies sat atop the mysterious Masala. Yes, this has Yoghurt, more than a Karahi, and is easily distinguishable from the latter Flavour-wise. One waits for the Citrus blast, it hopefully comes. 
The – big kick – had me waiting for Marg to repeat Maggie’s reaction, not today. Marg had accepted that this was how it had to be. She could choose to avoid the added Chillies. 
The Seasoning was right up there, yet this Desi Korma was far from being – Salty. Consequently, and directly so, the Flavours were immense. A Clove appeared from somewhere, the Sucky Bone, and finally the Citrus. The quality of Meat was an improvement over that experienced earlier this year. Every piece of Lamb was suitably Tender. 
This would normally mark the end of the meal, not tonight. The Masala Chai arrived, then the Desserts which are included with the Platters. There can be little, if any, profit in this deal. 
Two generous platefuls of Ice Cream and Gajar Halwa were presented. Like Hector, Clive was not bothered about Dessert and so Marg had his. 
We waited patiently for our kilo of lamb korma handi. When it arrived I took some vegetable fried rice which was full of a variety of veg. 
Further regards, best wishes and appreciation were extolled. 
The Carnoustie Two – Dr. Alasdair and Mags, were having a day of dining in Glasgow. Marg and Hector were only involved with dinner, lunch was elsewhere. This meant the timing and volume of Curry-Heute was crucial. Three possible venues were proposed, 
Naveed was this evening’s manager, Imran’s day off. This means I’ll have to squeeze in another 
Drinks: three small bottle of Sparkling Water (£3.00) and a small glass of wine (£6.25). 
I talked our guests through the 
Marg and Mags both opted for Fish Karahi (£15.00). 
Akbar’s 
Four Lamb Chops, cooked enough, though neither portion was as well-done as our side of the table would have preferred. We like the taste of charcoal.
The Spice Level was surprising, a combination of the marinated Chops and the accompanying sauce. Suitably juicy, more-ish, one quickly recognised that this sharing nonsense is not for a Hector. 
With the Family Naan hanging right in front of my nose, it did not appear to be anything like as large as served here previously, but given the dimensions of the stand, it probably was. We would manage all but the top piece holding everything together. 
Served in a karahi, there was possibly as much Tomato here as Okra. The Okra was properly cooked, retaining some firmness, not the slimy mass that used to be the result when Hector’s tried cooking this Vegetable. This was Hector’s opperchancity to remind all 
The pulped Tomato was heading towards a Masala. The Flavour from the Tomato complemented the Okra, both offered Diversity, so much better when the meal is not just Meat and Masala. The contrast of Flavours with the main course Curry certainly worked. I would certainly revisit this, less filling than an Aloo Gobi.
The micro-cut Meat was 
Dipping the Naan in the Masala, (who does this?) proved to be thoroughly rewarding. The Meat was Tender-firm and giving of Spice. The quantity needed to be managed, when to abandon the Naan. Still, there was the distraction of the occasional Soupçon of Bhindi Bhuna. This was a three ring circus, pleasure emanating from the Roshan Lal, the Side and of course the Naan. Maybe it was just as well I only had the two Lamb Chops this time. 
This was identical in appearance to my own Curry, other than the big pieces of – 
Many restaurants are reluctant to serve flaked Fish. Here we had the classic Fish Karahi which Hector has been enjoying at 
I know full well the joy of eating this Curry. Marg had her say:
And a few words from Alasdair:
The remnants of the Karahi Fish in both karahi were combined. A decent portion was therefore created. This, and the scrap of Naan that was left over, would go back to Carnoustie. 
A rainy Saturday, cold and wet, welcome back to Glasgow, Hector.
Having tried a variety of Dishes from the 
Cumin Rice (£4.50) remained the accompaniment of choice. This appeared to cause Chef difficulty, he hadn’t understood. Jeera Rice – I added. That worked. A bottle of Sparkling Water (£2.50) completed the Order. I note the 330ml bottles are cheaper than they were two years ago. It’s a pity Chef brought me Still Water, so no saving then. I only noticed the lack of bubbles on pouring. Why make a fuss, Pratap had treated me 
A complimentary Poppadom and two Dips were brought. The Mango sauce worked, the Mint Raita, not for me. I suspect the Poppadom was also to give Chef more time. There might only have been four of us, but he was having to do everything himself. 
For the first time at 
The description given for the Blended Masala mentions – rice tomato onion. Rice in a Masala, unusual. Given the presence of the Chapatti, I started with a scoop of Masala. 
There was a decent Spicy – kick – but where was the Flavour? There wasn’t much happening here Flavour-wise, the Seasoning was noted as – low. Today, on a certain social medium, I saw someone looking for a Salt-free Curry recipe. Reduce the Salt, reduce the Flavour. Hot food – was noted, this makes such a difference. Other than a Bay Leaf, there were no Whole Spices, though an hour after eating, the customary Cumin Seed would make itself known. 
Suddenly, there was an intense blast of Flavour which had simply not registered previously. Had the taste-buds just been woken up. ? No, the Cumin in the Rice was doing its job, as were the Ginger Strips. Goat Meat, Rice, Masala, the synergy was apparent. Had the Chapatti interfered? 
Perhaps, something from the – Specials – board will suit?
Arriving at 14.05, on the last full day of this trip, the exterior photo unashamedly records what will be the last day of temperatures above 20
We sat at the same table as on our previous visit. This time, the TV entertained Marg with scenes the Geographer deduced were from north Pakistan towards Afghanistan. Not the Khyber Pass? 
The food was brought on a large tray and assembled on the table. The Naan, what a Naan! Light in colour, yet there were sufficient burnt blisters, this proved to be the very definition of quality Naan. Piping hot, light and fluffy, a sheer delight, and it was served – whole! 
We both expected something thicker, resembling a – Daal. Featuring Red Lentils, this was thinner than even a British Lentil Soup, a Shorva by definition. For once, for Hector there was no Soupçon. Sorry. Marg’s words:
A small bowl of taste. Very red in colour and thinner than expected. Red Daal was thinly spread throughout the soup with blasts of coriander as well. A different flavour for me, and I enjoyed having pieces of hot, fluffy Naan bread to go with it.
Presented in a karahi, from which I chose to eat it, this Aloo Keema was quite a portion. Separating Oil had collected on the rim, 
No Peas – I remarked to Marg who then admitted that maybe she didn’t have Peas 
The Earthy blast of Flavour was anticipated, the Spice Level was well above – medium – but was never going to make a Hector, sweat. Well Seasoned, but maybe this batch of Keema was below that had on Saturday. Maybe not. No – Wow! – for Hector today, more Methi could have taken me there. Also, the Potato had not had time to take in the full Flavour of the threat of Masala. Too fresh a batch, was the conclusion. 
Keema, Mince as we, the British, call it, ground meat elsewhere. This Keema was super-fine, very well ground, beyond anything served by a UK butcher or restaurant. Mince so fine, no teeth were required, no chewing, a strange experience. The Potato aside, one could have eaten this Curry through a straw. 