On the evening when the – Amateuris Drinkerus – are at their peak, Hector, Dr. Stan, and John found themselves at Akbar’s (573-581 Sauchiehall Street G3 7PQ). The last Friday before xmas, when no sensible chap goes near t’pub, what better night to go to a notoriously busy Curry House?
The reservation was made for 19.00, Dr. Stan and Hector arrived together, super-punctually. Imran, Mein Host greeted us both then showed us to our table. The first round of drinks was – on the house. A 500ml of premium Cider (£4.75) and a glass of red wine arrived in an instant. Thank you, Imran.
John was punctual, the above was repeated, more red wine. It was only this point that John admitted that he has been a regular visitor to Akbar’s over the years. He has yet to have a Bradford Curry in Bradford, as far as I know.
Lamb Chops (£4.45), how could Hector resist? Dr. Stan succumbed to a Mixed Kebab (£5.25). John found Liver Tikka (£5.45). Liver? No way would Hector be sampling any of this.
The dedicated page on Curry-Heute covers quite a range of Main Courses at Akbar’s, thanks to the CAMRA dinner held at this time of year back in 2015. This includes some Dishes Hector would otherwise not have been exposed to. The array of photos was studied by John in conjunction with a careful scrutiny of the Menu. He was determined to avoid a Soupy Curry, I assured him that if it was ordered – Asian style – then this should not happen. I wonder what his experience has been at Akbar’s, Marg and Hector were caught on the Visit #2 when we were given what was very much a Glasgow Curry, most disappointing. Karahi Gosht and Spinach (£8.95) appealed most. Having had a late lunch, John would restrict his Chapatti (£0.75) intake this evening to – two. In 2016, Chapattis were recorded as being £2.00 each which was ridiculous for a Bradford-based Curry House. Someone has seen sense here. Dr. Stan would have the same. What were the chances? Roshan Lal (£10.45) has been my favoured Curry at Akbar’s. A Paratha (£2.50) has proven to be a very suitable accompaniment.
The young Waiter, actually, they were all young, took the Order. I was careful to ensure that our Curry would be prepared – Desi-style – Apna-style – Asian-style. The description for Roshan Lal includes – peppers – not that they are abundant, still, better that they should be excluded. The – Pad – was able to record this tweak. Two Dips were brought, one the Tomato-based Dip whose Recipe appears here.
Akbar’s was stowed, as expected. A large group sat on the other side of the room. They were having fun. I would love to have seen their bill at the end of the meal. I suspect it may well have exceeded the CAMRA Dinner’s £203.65.
*
Lamb Chops
The portion remains four. Initially the Chops looked a bit on the small side, however, they were lanky and had sufficient Meat. There was an instant – Wow– once again. These Chops must be the most Flavoursome served in Glasgow. Not as cremated as I have seen served here, they were totally succulent, an absolute joy. The accompanying Garnish included slivers of coloured Capsicum which were carefully avoided. The Black Olives and the Tomato Dip provided an excellent counterpoint to the Chops, the three were a very tasty combination. Despite a modest price increase since the last time I had Lamb Chops at Akbar’s I feel they have maintained a sense of value. Some venues have lost the plot.
Mixed Kebab
I nearly chose this on the assumption a Lamb Chop would feature, no Lamb Chop. A Seekh Kebab, Shami Kebab and a pair of Onion Bhajis sat on the steaming platter. Since when was a Bhaji a Kebap? A Lamb Chop should surely appear here?
Are you happy with your selection? – I asked the good Doctor.
Very, very – was his reply.
It’s good, a good spiciness to it – he added.
Liver Tikka
Hector cannot abide Liver. Once at the Sheesh Mahal (Bradford), the Rickmeister arranged Lamb and Liver Curry. I had to pick out the latter, the Texture of Liver simply does not sit well on the Hector palate. John was clearly a fan of Liver. I must admit this Dish did look quite appealing, I had never considered the possibility of Liver Tikka. The Meat sat sizzling on the platter, John tore in:
This is the best liver I have ever tasted!
When Imran came over to check on our progress I had John repeat his statement.
I would order that again in a heartbeat – added John.
So, for those who like Liver, this appears to be a winner.
As the Waiter cleared the table he asked if we were ready for our Mains. Dr. Stan was about to reply in the positive, the Hector interrupted – no, not yet, we need a rest. With no Marg present, I had eaten all four Lamb Chops, for once. Marg was meant to join us this evening but had a better offer in the end, aye right.
The Chap who brings the food was once again happy to pose for a photo. The presentation is quite elaborate, he cannot possibly be – the Chef – who should be far too busy to come front of house.
The Paratha was up to Hector’s high standard: Large, Soft, Layered, Flaky and served – Whole, the latter is so important. John did comment on the Butter glistening on top as I insisted he have some. I would manage little more than half of this excellent Paratha. The Chapattis came two at a time and were disappearing faster than I could photograph them.
Roshan Lal
The Toppings featured Coriander, Tomato and a slice of Lemon. The Tomatoes appeared to have been added late and continued to cook in the karahi. The Meat was cut Bradford-small and was impossible to count, there was a lot of Lamb.
In Bradford, I sometimes have to wait quite a time for the distinctive Herb-rich Bradford taste to emerge, tonight it was immediate. Methi is what I have to accept is the root of this Flavour. There was next to no Oil collecting on the edge of the karahi. The Masala was the bare minimum and had a hint of Creaminess about it, though I doubt very much if Cream was present, the blending? Chopped Green Chillies were mixed in to the Masala providing an extra – Kick. The Spice Level was well judged, noticeable, not too demanding. The Tomatoes were better than any I have encountered previously in a Curry, they took on the full Flavour of the Masala. I must try to replicate this manoeuvre. Was I meant to squeeze the slice of Lemon? Usually, the Roshan Lal gives off a Citrus Flavour, not this evening.
Having abandoned the Paratha, I was still left with a mass of Meat, John was finished and noticed I was struggling already. At least Dr. Stan was still eating. The Meat had to be chewed, thoroughly, to both aid digestion and to release the Flavours.
This Roshan Lal was Wonderful, despite the anticipated Citrus not appearing. My only visit to Akbar’s this year, I would be here more often if they opened earlier.
Karahi Gosht and Spinach
This is Hector’s preferred interpretation of this Dish: a Masala with Herbs, not a mash of Herbs and no Onion/Tomato-based Masala. The Meat was presented again in the Bradford style, i.e. small pieces.
Despite his late lunch, John demolished his Curry in next to no time, he was first to comment:
Fantastic lamb, with just the right consistency of sauce and the balance of spice was just perfect.
Sometimes Dr. Stan plays the game and gives a few more words than his normal – Mmmm:
Full bodied, tasty and not overpowering in Spice … medium … maybe could have asked for a bit more. I liked the spinach in it.
We should come to Akbar’s more often but then going to Bradford is preferable. In Glasgow we have a greater range of styles available across the – Desi – Curry Houses. However, the – Mainstream – in Bradford leaves the equivalent in Glasgow well behind.
The Bill
£49.00 Imran was as good as his word, no charge for round of the drinks.
The Aftermath
Mein Host bade us farewell. I let slip where The Company are going for New Year. There may well be a Curry or two before then.
In the meantime, here’s a photo of the latest statue to be unveiled in Glasgow – Charles Rennie Mackintosh (1868 – 1928), architect, designer, more.