Only Five of The Company made the monthly trip to the Staggs in Musselburgh, there will hopefully be appreciably more next month. Nigel, Mein Host, is celebrating being POTY for Edinburgh, Lothian et al, and not before time. Who wins Awards anyway?
For those heading Westbound from Glasgow Queen Street, Mia – Sugar & Spice (523 Sauchiehall St, Glasgow, G3 7PQ) is but one stop at Charing Cross. Steve, who has not retired yet, accompanied me on this day last month and was happy to do so again.
The Sons of Akhtar greeted us on entry, again no Akhtar himself. The Young Waiter who struggled with – Methi – a month ago was again on duty, time to make him famous.
One of The Sons took the order – Lamb, on-the-bone, Extra Methi, Extra Seasoning. The Parathas here are so impressive this had to be The Accompaniment. Steve duplicated the order. Sitting in what is becoming my customary location at the Kitchen Hatch, I stood up to confirm this with Chef Assif. He informed me that he was on Tandoori this evening, the Other Chef would do the honours.
Normally, the Complimentary Poppadoms and Dips arrive timeously, Steve asked. We were told they were busy chopping more Onions. In time they arrived. There would be a considerable wait for The Mains, once again, Mia Sugar & Spice was busy, this venue is becoming established. The prognosis has to be positive after 
the Hiatus of the last two years. Downstairs has not been occupied in the recent visits, tonight there was a large family group, with weans. Surely not a repeat of Sheffield?
Steve and Hector were munching on the Poppadoms, and marveling at how Fresh Spiced Onion could taste this good, when Akhtar entered the premises. Had he been summoned due to the fact the the Restaurant was so busy? We were greeted, other Faces were also engaged. The Loyal Clientele is growing.
The Methi Gosht Karahi were accompanied by one well-fired Quartered (why?) Paratha, enough to get underway. As I have written most recently, I had to marvel at how Hot the contents of the Karahi were.
Breads tend to cool faster than the contents of a Cast Iron Karahi, this can lead to an excess intake of The Accompaniment. The Second Paratha, also Well-fired, was placed under the first; such Pleasure when Dipped in the Oily Masala-mash. Time to focus on the Lamb.
Hector found himself chewing beyond the norm, Steve complimented the Tenderness of the Lamb. Different Cuts, different demands. The Flavours of Methi and Coriander stood out in the Thick Masala, was it only twenty four hours since I had eaten something almost identical in another venue? I need to eat more Vegetables.
I suggested to Steve that still more Seasoning was required, I like my Karahi to be seasoned to the limit, Steve otherwise. He was once again very impressed by what he was eating:
Spicy, flavoursome, the meat was cooked beautifully. Hit the spot.
Sitting at the top of the stairs, Steve and I had to tolerate the full impact of the weans running up and down the stairs, even through the restaurant, playing tig. This is not appropriate Restaurant Behaviour. Has The Hector become more intolerant of weans since retiring? You bet. Parents, do your job or arrange a sitter.
The unnecessary distractions were interfering with the enjoyment of my meal. The decision was made to do the Doggy Bag, a rarity. Enough to make tomorrow worth looking forward to remained.
The Bill
£29.90. Steve announced the imminent departure of his train and was off.
The Aftermath
As if on cue, Akhtar took Steve’s place. He approached the table announcing that Methi Gosht will be going on their Menu. He sat down, produced a pen and pad, and asked – what else? This was the second time in as many weeks that a Glasgow Restaurateur has asked The Hector to recommend additions to a soon to be revamped Menu.
This felt like a good time to inform Akhtar that I have been shortlisted in the Finals of the Scottish Curry Awards 2016. Ironically, Hector will be in India on the Awards Night. Curryspondent and Protege – Eleanor – has agreed to represent my interests at the Ceremony. Delhi, Jaipur and Agra are the scheduled destinations. How I would love to get to Punjab. Akhtar suggested I should go to Pakistan, proper, mmmm.
Back to business.
Keema Methi – I offered.
Keema Mutter – was Akthar’s rely.
Keema Mutter Methi – my turn. These were noted.
Cafe Salma used to serve Kofta Bhuna.
I had mentioned Ravi Machi when last we met, this was added to The List.
Akhtar mentioned Monkfish, Monkfish Kebabs are apparently popular.
What about Starters? Shami Kebab, Chapli Kebab? Akhtar stood up to consult Chef Assif, no problem.
Hector was on a roll, time to mention the Karahi Variant that has impressed in the last few years.
With the demise of the Khyber Restaurant and Waris’ departure from Lasani Grill, the White Karahi is only available at Yadgar.
Namkeen Karahi – I said to Akhtar. He immediately translated as – Salt, Savoury.
White – as I have come to know it.
Akhtar saw my – Namkeen – and raised me a Dum Pukht. Again, this was a Kyber Menu Favourite.
Potential travel destinations were again brought up. Hector has been to Lagos (Nigeria) in another life. I told Akhtar about – The Special Welcome – that the Immigration People at Lagos International Airport had in store for me. I do not presently plan to visit the Pakistan-Afghan Border. But, the Food….
I offered to make myself available to sample the New Menu when it is unveiled. Akhtar must feel that Mia Sugar & Spice is going to take off. They are a visit or two away from earning a place in Hector’s Recommended Curry Houses.
The Morning After
People tell me that reheated Leftovers impress. The Soupcon was placed in the microwave for two minutes. Oh yes!
