Life has its rituals, the monthly trip to Staggs (Musselburgh) followed by the first visit of 2018 to Karahi Palace (51 – 53 Nelson Street, Glasgow, G5 8DZ). Mags and Hector arrived just after 20.30 and had to take one of the two lesser tables. We soon moved away from the doors, much better.
It’s cold out there.
For Mags, her usual Aloo Gosht (£6.90) and Hector – Karahi Lamb (£7.90). Breaking from tradition, no Chapattis (£0.70) this evening. Mags opted for a Plain Paratha (£1.80) and for Hector, my current favourite Bread – Chilli and Coriander Naan (£2.00).
Qaiser took the Order, Chef Rashid was at his post, plus ca change.
Two Chaps at the adjacent table had something different, Chicken-based but full of Palak. It was clear they were enjoying their chosen Curry. Two other individual Chaps soon occupied the two remaining downstairs tables, there would be a feeding frenzy at Karahi Palace.
The Breads
The Paratha looked to be on the – Greasy – side, though decidedly Layered and Flaky. Just as important, it was served – Whole. Mags surprised me when she said:
Crispy, that’s for sure.
It was far from the – Biscuit – texture that may venues present. Hector remains puzzled.
The Naan impressed immediately. Again served – Whole – the Quantity of Chopped Green Chillies and Coriander Leaves embedded was significant. With a Well Fired periphery, Light and Fluffy, this is what Hector considers to be a Perfect Naan. I rarely eat an entire Chapatti when I visit the Karahi Palace, I managed most of this Chilli and Coriander Naan, I’ll be having this again as long as the Chilli intake has no after effects.
Aloo Gosht
The Toppings were a standout this evening. Both Coriander Leaves and Stem were spotted. The Quantity impressed, Mags would eventually face defeat, but there was not enough for a Takeaway. The Masala was of the Standard – Blended, Oily, Desi-style – that prevails across Glasgow’s Southside. As with all Lamb Dishes at Karahi Palace, it was served on-the-bone. Mags loved it:
Still the best Aloo Gosht, nobody does it better, plenty of Coriander and Methi…glad to see it on the Menu, it never used to be.
She’s right, I’ll have to update the Menu.
Karahi Lamb
Beneath the Ginger Strips, Sliced Large Green Chillies, Coriander leaves and Stems lay a very Hot and Spicy Marvel. The Flavour is unique to Karahi Palace, nothing like Glasgow’s other – Superlative Outlets – Yadgar and Ambala, though Lazeez Tandoori (Edinburgh) is getting close. Each venue has – Something Special – to offer.
The first dip of Bread into the Oily Periphery sets the scene, if this doesn’t have you hooked then you’re at the wrong movie. The Masala was as Minimal as it could be, the Tomato-rich Mash was scooped on to pieces of Naan, this had the – Wow! On tackling the Meat, it felt at first as if it was a Stranger to the Masala, by the end this had been refuted. Tender Lamb, a few pieces on-the-bone, Maximum Flavour achieved. The Spice, Seasoning, Temperature, Quantity, Herb content, all Perfect. Chef Rashid should come out to take a bow.
The Bill
£18.60. I had expected to pay more for the Chilli and Coriander Naan.
The Aftermath
Rashid was applauded by Hector as we departed. I shall miss next month’s Staggs visit, I am not waiting two more to have this again.
