Glasgow – Namak Mandi – …or, not.

Yes, Hector was here at Namak Mandi (21-23 Bridge St, Glasgow G5 9JB) two days ago appraising the – Lunch Buffet. Today was – Visit #5 – when I make the decision as to whether I should add this established to – Hector’s Recommended Curry Houses – …or not.

On – Visit #1 – back in March, I enjoyed the Lamb Charsi Karahi (£11.99).  It was time to experience this again having focussed my attention in the interim on their excellent – Namkeen Karahi. I arrived at 15.00, my preferred eating time on a Saturday. The Waitress who looked after us so well on – Visit #3 – showed me to the small table nearest the door. A Pillar separated me from a family group who were waiting on their Order. The Menu was already on the table, I knew what I was having, a Chilli and Coriander Naan (£1.99) would accompany.

I sat, I waited. OK, the pillar did obscure my presence, but there were two Chaps buzzing about doing who knows what? Fan dancers. After ten minutes, the Waitress approached and asked if my Order had been taken. I think she was surprised that it had not.

I watched her arrange a Salad Garnish on four plates then remove Chicken from skewers. These were presented to the table beside me. Moments later I was stunned.

A Salad was placed before me, before I had the time to study this the rest of my Order was on the table. Less than five minutes had passed since I had placed the Order, enough time to make the Naan.

The Naans at Namak Mandi are not of the – Light & Fluffy – category. Here they are – Thin – but always enjoyable. There was a sufficient quantity of Chopped Chillies and Fresh Coriander to add a Kick and more Flavour respectively.

Lamb Charsi Karahi

This was nothing like what I expected. The Toppings were there: Ginger Strips and Fresh Coriander, however, beneath these lay a very – Grey Karahi – swimming in Oil, lots of Oil, way too much Oil.

I dipped some Naan into the Oil, full of Flavour, but where was the Masala? Oil will always separate, and so I had to look hard to find the base Masala. It was there, adding to the – Grey. I concentrated on putting this on the Naan and avoiding the Oil.

The Meat was on-the-bone, Ribs and Sucky Bones were to the fore with the occasional Splinters, care had to be taken here. The Portion is sold as a Half Kilo, as on – Visit #1 – I was questioning this. The Colour of the Lamb had me puzzled. This looked like the Namkeen Karahi I have enjoyed so much here at Namak Mandi, but all this Oil. The Masala is – Tomato-based – as confirmed by Mein Host back in March. I could see Pips but no sign of Tomato Skins. The lack of Colour forced me to question how this Karahi had been prepared. It had the appearance of being taken straight from a – Pot of Lamb Stew. Dampokht (Dum Pukht) is on the Menu, this was closer to what I would expect to receive had I ordered that, minus the Vegetables. Whatever this was, it came far too quickly.

Lamb Charsi Karahi – today

Lamb Charsi Karahi – six months ago

The lack of – Red – meant that the Flavour was close to the Namkeen Karahi, Peppery and very well Seasoned. The irony is not lost, for years I have been complaining about too much – Red – in Curry. The Flavour of the Lamb itself was intense. However, this was nothing like the Charsi Karahi I was served in March. Somehow, I am able to store the memory of Flavours in my head, as I write I can recall today’s and – Visit #1’s – simultaneously, they are markedly different. A lack of consistency is something that annoys.

I broke up my Feast by taking some of the Salad, very Fresh, the Parsley fooled me. I should cook more often with Fresh Parsley. The Chaps at KRK taught me long ago to taste Coriander before buying else one may get home to find Parsley.

One of the Waiters asked if all was well, seconds later my Waitress repeated the question. I ate on.

The mass of Meat was impressive, gone were any thoughts of this being under the 1/2kg. I was actually glad that the Bone count was high, I was rapidly reaching my limit. A Quarter of the Naan remained, time to abandon it.

One of the Waiters asked if all was well, seconds later my Waitress repeated the question. I ate on.

Why did I have to be asked four times? Exactly what are the Waiters doing at Namak Mandi?

The adjacent Family were finished and almost out the door.

Have I paid, I cannot remember? – asked the Mother.

I was unaware of any recent discourse between the Mother and any Staff.

No – said the Waiter.

They departed without paying (?), Hector was bemused.

The final Pieces of Meat were demanding. I had had enough. Pleasant as this Charsi Karahi was initially, it lacked any depth of Flavour. It became monotonous. Where were the Tomatoes, why so much Oil?

The Bill

£13.98 One of the Waiters took the cash.

The Aftermath

The Waitress who, as far as I observed today, is holding the place together, once again asked the customary question. With the photo of the Charsi Karahi from – Visit #1 – already uploaded to the Huawei, I told her that today’s Charsi Karahi may have been closer to what I would expect in a Dampukht. On seeing the photo, she asked if that was – Chicken. I put her right on this. Chicken, Hector?

I will tell them the change and the difference – she said as I made for the door.

Consistency, we need consistency.