Glasgow – Karahi Palace – 100 Reviews on Curry-Heute!

The 100^th Review of

Karahi Palace

People often ask Hector – What is the best Curry House in Glasgow? The answer is most certainly a matter of personal taste, however, one thing is certain, Karahi Palace (51 – 53 Nelson Street, Tradeston, Glasgow, G5 8DZ) has to be one of them. Today, – The Company – of thirteen assembled at Curry o’clock to celebrate the hundredth review of Karahi Palace on Curry-Heute.com.

Hector originally conceived today as featuring a select group of about six sitting at the usual downstairs tables, people had other ideas. Curryspondent Archie was first to claim a spot when we celebrated Yadgar #100 twelve months ago. As the day approached so the others expressed their interest, in the end I didn’t have to invite anyone. Today we were eight Chaps and five Chapattis, Michael and Eleanor were debutants.

I contacted Qaiser on a Social Medium a couple of weeks back to firstly check that they would serve such a group a la carte, and give advance warning that there would be a significant demand for Lamb Chops (£5.90) and Karahi Lamb (£7.90). Karahi Palace has an upstairs Restaurant which is decidedly underused. They do cater for Group Bookings and serve Buffet, but a la carte? It would not be the first time that Hector has arrived at Karahi Palace to be told – No Lamb, just Lamb Chops. Work that one out. Today would be a challenge for the staff, Karahi Palace remains primarily a Takeaway.

Alan, Tracy and Hector entered precisely at 15.00 to find Archie, Howard and Michael waiting at the draughty table in front of the counter. Qaiser was wearing an apron, there was no sign of Chef Rashid:

You’re not cooking for us today? – I asked, Qaiser nodded – then we’re off. Chef Rashid popped his head out from the back room where who knows what occurs. Six of us went upstairs and sat at the large table which we have not occupied for many years, there were signs of a recent paint job. The garish colour scheme has been covered up. As the rest arrived so we realised that we needed to sit along the back wall. Qaiser came to take the Order at 15.20, Hector had managed to record about half of it by this time.

Lamb Chops, a portion of four, for Hector, Mags, Tracy, Howard, Michael, Alan, just the six of us? Perhaps Steve still had our visit last week to Novomestsky Pivovar (Praha) in mind when he opted for Large Chicken Wings (£5.90). Eleanor took advice regarding alternatives, Chapli Kebab (£3.50) was her choice. Archie surprised us with Chicken Tikka Puri (£3.95). Craig and Yvonne would share a Seekh Kebab Chicken (£3.00), whilst Dr. Stan would command the full portion. Tracey passed.

The Karahi Gosht at Karahi Palace is simply sublime, the associated page on Curry-Heute is proof that over the one hundred visits, Hector has tried a fair bit of the Menu, however, Karahi Gosht is their Signature Dish – IMHO. When Qaiser reached Hector, he already knew what would be asked for, Dr. Stan, Eleanor, Yvonne, Alan, Michael, Howard and Steve joined this particular party. Mags would have her usual Aloo Gosht (£6.90) which she is pleased to see finally in the current print of the Menu. Archie once again surprised by going for Palak Gosht (£6.90). Tracey declared her interest in Kofta Chana (£6.50), whilst Tracy who will devour Lamb Chops, but will not contemplate a Lamb Curry, was certain that Chicken Tikka Karahi (£7.50) would satisfy her needs. This left Craig who famously asked for  Lamb Balti at the Royal Bengal (Praha) with as little Spice as possible, and was presented with little more than a Lamb Stew. Chicken Tikka Jaipur (£7.90) with Rice (£1.80), at least this time he was guaranteed a Curry, unlike at Himalaya’s Kashmir (Roma) when he ordered Tandoori Chicken with Rice and wondered why there was no Sauce.

So, just the one portion of Rice. Mags asked for a Paratha (£1.80) and Steve a Garlic and Coriander Naan (£2.80). A Chapati (£0.70) each for the rest of us. I wondered if Karahi Palace could produce ten Chapattis, a Naan and a Paratha simultaneously without degradation.

We sat, the sense of anticipation building. A half hour after taking the Order, the door opened, Qaiser appeared with two plates piled high with Poppadoms and two bowls of Spiced Onions, Complimentary, of course! I passed on the Poppadoms, without Cumin Seeds as served in Europe, they do little for me. However, I had to sample the Spiced Onions. Alan was first within earshot to remark on the splendour of the Onions, the freshness impressed him. Both Archie and Tracy commented on the Spice Level. The Spiced Onions were clearly above average.

It was 16.15 when Qaiser next appeared, the Starters were ready. This would not be the Lamb Chop frenzy that Hector had anticipated, still there were six portions on the table with two left over. The extras were withdrawn. For a moment Hector thought a bonus Lamb Chop was coming his way, at least the four provided were all for me. Marg is in Aberdoom today.

The Lamb Chops had been well marinaded, the thick coating impressed. The Chops had been suitably cremated, cooked through, Succulent, I could hear ripples of pleasure around the table. A wedge of Lemon would have made them absolutely perfect.

The Seekh Kebabs were consumed far to my left, Dr. Stan loves a Seekh Kebab. there were no complaints. Sitting opposite, Archie tackled his Chicken Tikka Puri. A fried Chapatti – is how Archie described his Puri to those who had not previously encountered this. How he could eat all that Bread before his Main Course baffled, though Archie did say he had only asked for one Chapatti when normally he would order two.

Pretty good, spicy, tangy – was his take on the Chicken Tikka Puri.

The pair of Chapli Kebabs were eaten with the delicacy that one associates with Eleanor. I suppose Craig and Yvonne were also using utensils, the rest of us ate properly, with fingers! Steve informed us that he had six pieces of Chicken in his – Large – portion. They were suitably Spiced and also properly cremated, a departure from the ritual Chicken Wings at Novomestsky Pivovar.

As good as Praha? – I asked.

Better, proper Tandoori Wings.

The pile of Bones was assembled at the end of the table to my right, there they would remain for the duration. The Reader must appreciate that in addition to dealing with our Order, downstairs, the Chaps were still catering for a normal Saturday afternoon. There would be Diners and a continuous stream of Takeaway customers. Would the Karahi Gosht have the usual – edge – or would it lose something when being prepared times eight?

It was approaching 17.00 when the Mains came upstairs. Qaiser did well to get Rice and Chapattis on the table so that those with their Curry in front of them could begin. There was a knowing look on Qaiser’s face when he handed me my bowl of Karahi Lamb. Bowl? It appears that Karahi Palace does not posses thirteen karahi!

Tracy’s Chicken Tikka Karahi was last to arrive, there was no point us waiting, eat the food whilst it’s Hot. Alan had started before me, I checked with him that his Karahi Gosht was Hot. Not the – too Hot to handle – temperature which is the Karahi Palace norm, but far from The Village who notoriously bring Cool Curry when serving a large group.

Karahi Lamb

This looked strange in a bowl. The Toppings were as abundant as ever, the Fresh Coriander, Ginger Strips and sliced large Green Chillies all play their part in making this Curry such an event. The Oil had time to settle at the base. The Minimal Masala shrouded the on-the-bone Lamb. Appearance-wise, all was well. Time to Dip. From the far end of the table to my right, I heard Steve:

Wow!

This is the Curry I have eaten most in Glasgow since the birth of Curry-Heute. Yadgar’s equivalent is very Rich, one could not eat it every day, the Karahi Gosht presented here today just blew me away. This I could eat every day. The Kick was there and the Seasoning, plus the big Methi hit, that which makes the Karahi Lamb at Karahi Palace so special was there. This was simply Magnificent, why had I not ordered the half-kilo? Had I done so, then many would have followed, would there have been enough Lamb left in the house for everyone else who called at Karahi Palace today? Hector the magnanimous, better to totally enjoy what lay before me, and enjoy it I did. The Chaps downstairs had not skimped in any way, this Karahi Lamb was as good as I have ever enjoyed at this venue. Chef Rashid is a genius! You do not have to take my word for it:

Dr. Stan – It was very, very good. A rich Masala, as it has been for the hundred times you have been.

Eleanor – Very tasty. Beautifully seasoned. Just the right amount of oil. Would definitely have this again.

Yvonne – Curry was probably fine, but not to my taste, too oily for me.

Michael – Excellent, I think I’ll consider the half-kilo portion next time.
Michael realised that he had become hungry again between Starter and Main Course – Down to the wait.

Alan – The chops were excellent, spicy, the Karahi reminded me of a city in France.

He refers to a city between Cannes and Monaco, in an attempt to insert the banned word in Curry-Heute. Howard is never short of a word or ten:

That was an excellent Curry, having had Lamb Karahi many times at Karahi Palace, it is always excellent, however, today they surpassed themselves. The balance between the lamb and the sauce was perfect, an absolutely stunning Curry.

Palak Gosht

Topped with Coriander Stems and Leaves, this Curry was incredibly Herb-rich. Archie clearly enjoys his Saag/Palak having insisted that this be the first Curry I had when visiting Kebab Mahal (Edinburgh) last year for the first time. Archie was in raptures from the start, Tracy, Alan and I were each invited to have a Soupçon, Mmmm. There can be a Bitterness which occasionally puts me off this Dish when served in the UK, or it can be too Creamy as served in Europe. Not here, this was Smooth and rich in Herb Flavours. Archie was also impressed by the Quantity:

Probably the best Palak I’ve ever had. Spicy, the spice built throughout the duration of the meal, a large portion, hardly any bones.

Aloo Gosht

Again, this was topped with Coriander Leaves and Stems only, perhaps to differentiate between this and the Karahi. The Masala was Minimal as in the Karahi, an entirely different interpretation to the Aloo Gosht in Shorva which I had yesterday at Sheerin Palace. Mags always declares that the Aloo Gosht served at Karahi Palace sets the standard against which all others are compared, few venues come close. The Paratha also looked well layered and Flaky. I should make a point of ordering one of these in a future visit, the solitary Chapatti has become the norm.

Mags – Still the best Aloo Gosht I’ve ever tasted, and I’ve tried many.

Now for the Chicken Dishes, there always has to be one, today we have two.

Chicken Tikka Jaipur

Coriander Stems and Leaves topped a Thick Masala which was surprisingly – Red. The large blobs of Onion are an Anathema to Hector, there was Capsicum in there too. This may well be the first time Hector has ever seen the Dreaded Green Mush at Karahi Palace, to think it actually crossed their threshold.

Craig had thoroughly enjoyed his share of the Seekh Kebab, his Spice tolerance is low, so on asking for Mild, he means it:

Very good, lovely, perfect – of course there had to be the wind up – capsicum, mushrooms, tomato.

Chicken Tikka Karahi

The Ginger Strips and the Fresh Coriander were there, however this Karahi did not command sliced Green Chillies. Hector will confess to having sampled Chicken Karahi on these very premises, once. Tracy appears to have enjoyed her non-Lamb Karahi:

Awesome, the proof of the pudding was the empty bowl.

Meanwhile, at the far end of the table, Tracey had chosen something off-kilter.

Kofta Chana

Meatballs and Chickpeas topped with Coriander in a Masala which resembled the Jaipur, this was definitely something different. Despite her reservations about the Kofta, Tracey did actually enjoy her Curry:

I didn’t care for the texture of the Kofta, but the Chickpeas and the sauce were a revelation, in a good way.

The Bill

We never actually saw a Bill. Everyone contributed based on what they had consumed, with a little bit more. £192.50 was assembled and more than covered the estimated £167.05.

The Aftermath

It was time to make the presentation. Chef Rashid left his spot and came to the counter to take his bow with Qaiser, they were both well chuffed. Chef #3 got in on the act too. The certificate was then placed on the counter.

Qaiser apologised for the slow service, I assured him that we were happy to wait to receive the Quality of food they eventually produced. The Karahi Gosht today was – Exceptional.