Until yesterday, I did not know of the existence of The Moti Mahal (123 Old Castle Road, Cathcart, Glasgow G445TJ). A taxi driver took a seemingly bizarre route to the Linn Crematorium along Old Castle Rd., behold a Curry House which was not on Hector’s radar.
Located in the heart of Cathcart in a residential area, The Moti Mahal may lie along the route linking Newlands to Croftfoot, however, one does not frequent this part of the Southside too often. I decided to visit today as part of my determined effort to have reviewed all Southside Curry Houses (Chains excepted?) by the end of this year. That I keep finding more c.f. Tandoori Grill House, is not making the task any simpler. It is worth noting the number of Southside Curry Houses which have closed in Glasgow since the inception of Curry-Heute, those in [square brackets].
On the train over to Cathcart, five stops from Glasgow Central, I read as many reviews as I could find on The Moti Mahal. When the name – Tony – popped up I realised I knew Mein Host and have done so for well over twenty years. We last met when I was invited to bring Marg, Mags and Dr. Stan to his former premises Curry Haven in Strathaven. That was a night to remember.
I entered The Moti Mahal @17.15, fifteen minutes after opening time, I was the first customer of the day. I was greeted by a Chap I would later establish as Amrit. Tony was sitting in the far corner, a pillar half obscured the view. When Tony saw me he was straight over to greet.
Do you know who this guy is? – he said to Amrit. This is the guy who does all the writing. Introductions were made, a hug was in order as I was shown to my seat. Tony was evidently pleased to see me.
Chicken Wings, I’m going to do you Chicken Wings – declared Tony before I had a chance to look at the Menu. These would be cooked in a clay oven then pan fried in a Garlic Masala. I asked if their Karahi would feature Capsicum. Amrit admitted it normally would but it could be avoided. I explained why I have an abhorrence of Capsicum in Curry. This appeared to be understood, so why do people persist?
A Lamb Karahi was agreed with Mushroom and Peas Jeera Rice to accompany. A Glass of Sparkling Water was brought with two Poppadoms, two Dips and some Spiced Onions. The Onions were a standout, with a slight Sweetness and well Spiced, these impressed. I ate one Poppadom, I had an inkling of what might follow. By this time, Tony had disappeared into the kitchen to supervise the creation of The Hector Curry.
A Brief History of Curry Time
Back in 1985, these premises were the Anand. Tony and his then business partner moved to Strathbungo and opened the New Anand which is where I first encountered them in the mid 1990s. The Ladz (sic) used to enjoy The Buffet there of an evening.
Tony then went on his own opening India Gate opposite the Allison Arms. The strength of the Garlic in a Lamb Bhuna I had there lives on in Hector’s memory. I have tried to to replicate this many times and have failed. It was Curryspondent Bill (beware of taxi doors, Bill!) who arranged for our visit to Curry Haven (Strathaven) which Tony tells me is now just a Takeaway, though I cannot find any evidence that it has survived. His Lady Colleague who had been sat at the corner table throughout, informed me that The Moti Mahal has been in operation here since September 2016.
What about the original Moti Mahal? – I asked.
Amrit reminded me that this was what became the Alishan Tandoori on Battlefield Road.
Tandoori Chicken Wings
A plateful of Chicken was set before me. Five Chicken Wings, and not the skimpy ones which many venues serve. They were too hot to touch, no way was I using cutlery. There’s only one way to eat Chicken.
Annoyingly, my camera did not record a quality photo, only the LG which is nowhere near as good, so apologies for the slight fuzziness here.
Having eaten nothing all day prior to my arrival at The Moti Mahal, I was hungry. Once I was able to pick one up it was time to savour. Whilst I eschew Chicken Curry, Starters are a different matter. 
The Spice hit, then the Flavour of the Garlic came through. I discarded the bones to a separate plate and so revealed what lay beneath the Chicken Wings. Here was a layer of Masala rich in Chopped Green Chillies, Fresh Coriander, Garlic Cloves and Ginger Strips. The complexity in this Masala was remarkable. Tony appeared from the kitchen:
Talk to me!
The above was related, the Garlic being the key element.
My response earned a pat on the back.
For once I can forgive the Red Food Dye which is always employed when Tandoori Chicken is created. These were Outstanding Chicken Wings.
A finger bowl was provided and a towel. I must have looked a picture.
Tell Tony I only have one stomach.
Amrit and I chatted whilst Tony and his regular kitchen staff busied themselves. I heard the term – Bhuna – at one point. Good, I thought, a suitably Thick Masala. I mentioned my recent visit to Barcelona and that although the Curry Houses appeared to have all the right Dishes, they fell a bit short on Flavour. Amrit mentioned – Manchester. He has friends/relatives in Cheetamhill but has never been to Dera. I showed him my coverage of Dera, Tony was out to see this too. Cue a Trip to Manchester. The Company booked one yesterday – Irmin Schmidt!
Lamb Karahi
The lack of – Red – made me think – Namkeen. Indeed, this Thick Masala Mash was reminiscent of Afghan Cuisine. The Masala had two elements, the Thick Onion Mash and the Oily Shorva which collected around the edge of the Karahi. There was more Meat than I could count, time to decant.
Mushroom Peas Jeera Rice
There was enough here for two, even three at a stretch. I knew before I started that I would be taking Rice away with me. Fortunately being on my own patch I could do so. The Great Euro Rice Wastage would not be in vogue today. The Mushrooms were Fresh, Chunky, this Rice was Excellent.
I had declined Bread which may well have been the better accompaniment. Who eats a Karahi with Rice? But I did arrive hungry.
I arranged the Meat and Masala on top of the Rice. Two Green Chillies and a wedge of Tomato topped the Curry, I found more Mushrooms cooked in. The Meat on my plate was in double figures with still more left in the Karahi.This was not the Tikka Lamb which is usually serevd in a Karahi at The Moti Mahal, this had been cooked specially for Hector.
The Spice was Moderate, no need to go overboard, the Chillies were there as backup. The Seasoning was Fine, the potential was there for the Flavours to emerge. How Chefs attain this level of tenderness in Lamb I know not. This was so Soft and yet showed no signs of tending towards pulp. The Flavour of the Lamb itself was prominent.
When Tony asked the customary question.
Namkeen – was my reply. This appeared to impress all three staff members present. This was a very Flavoursome Karahi, a bit short of a – Wow – but very impressive.
I see Methi Gosht (£7.95) is on their Takeaway Menu, tempting.
Tony described a Leg of Lamb Dish that is one of his Favourite Creations. It takes days to prepare. He has my number, I am always available for new experiences. As happened at Curry Haven back in 2015, Fish was mentioned.
There are so few places in Glasgow where one can get a decent Fish Karahi – I proffered. Maybe one day, soon.
Tony departed with a delivery, Amrit was left for the end game.
The Bill
I asked for – The Bill – there wasn’t one. There was therefore a Tip above the norm.
The Aftermath
A pint of Tap Water was secured before I departed, this was thirsty work.
I’ll be back.
