On this Saturday afternoon in April, some are looking forward to The Grand National, others The Boat Race. I have never understood the attraction to the masses of either of these sporting events, the latter in particular which is a Two Horse Race. There should be no surprise that Hector was to be found having Curry. Stewart was keen to join me this afternoon. The decision to return to the recently opened Sufi Restaurant (331 Langside Rd., Crosshill, Glasgow, G42 8XT) so soon is in keeping with the philosophy of Curry-Heute. You have impressed me once, do it again.
Habib, Mein Host, was phoned just after their Noon opening time to advise of the need for a Share of a Portion of Lamb (Chopan) Chops plus Two Portions of Lamb Karahi. Arriving early the order was re-confirmed. When Stewart arrived this was confirmed again. Garlic Naan was asked for, Stewart enquired about Roghni Naan. Apparently they are not set up for this one yet.
Tap Water was the only refreshment on offer currently. During our visit the fridge was partially filled with some big brands of Soft Drinks. Slowly, slowly. The phone rang a couple of times, Takeaway Orders may be have been given. The Grill Area was always manned, or wo-manned. Sufi appears still to be weeks from full operation level.
All the food arrived simultaneously which means something was going to lose its edge.
The Lamb Chops were served as two plates of three. The Chops were substantial. To serve such a Mass of Lamb Chops, Six Pieces for £5.00 cannot be Sustainable.
Unexpectedly, the Chops were not Spiced. This was in effect UK-style Lamb Chops but cooked over the Hot Coals. Should we specifically asked for Chopan Chops?
Two of the Largest Naans imaginable were presented. You said you could make them big – was Hector’s remark to Habib. The surface was Dry, no sign of the requested Garlic. No way could Two Chaps eat Two Naan.
The Modest Lamb Karahi Portion served two days ago was today greatly enhanced. Six Large Pieces of Tender Lamb sat before The Hector, no bones were evident. As each piece had to be broken up, this was now a Substantial Quantity of Lamb. Stewart had a Similar Mass, though a couple of bones were spotted. The Masala was the Thick Mash that one associates with the North-West Frontier was this time set in a much Oilier Base. The Oil was so visible, some would have found it off-putting. The Seasoning was toned-down compared to Thursday, so the Intensity of Flavour was less. Dark Matter pervaded the Hector Masala, was there a Slight Burnt Mass or was this Fruit? Whatever, it gave an Edge. Stewart was now noticing differences between the Two Karahi.
Yours is completely different.
Stewart’s Masala was Lighter. The strong presence of Tomato Pulp was seen in both Masalas, however, Hector had Coriander Seeds which were not visible in Stewart’s. Were they simply Tomato Seeds in Stewart’s? Hector theorised – Maybe is one is from the Top of The Pot, the other from The Bottom?
The Curry-Heute Challenge is to replicate a Stunning Curry, here we had two Visibly Diverse Dishes.
Tea
Habib offered us the Traditional Afghan Tea. This too differed from Thursday, a Strainer had been used. Whilst the same Earthy Taste was there, I missed the Cardamoms floating in the Mass of Leaves.
The Bill
£20.00. An agreeable sum.
The Aftermath
Habib admitted the Karahi were created by different hands. His Father had prepared the Lighter Karahi, Habib saw the quantity and knew more was required. Habib had added the Coriander Seeds. Like the Boat Race and The Grand National, there was only One Winner.
Update November 2016:
Sufi did not last long.
The premises have shrunk internally and are now called Shinwari Restaurant.
Charsi Lamb Karahi anyone?