Hector is back in Blighty which means time for more Glasgow Curry! After three weeks firstly in the Curry Desert that was Corsica, followed by the Curry Wilderness of Sardinia with Berlin tagged on at the end, there had to be – Karahi Gosht.
Al-Anwar (223-225 Allison Street, Glasgow, G42 8RU) opened for business on July 3rd whilst Hector was abroad, today was the first opperchancity to appraise the Fayre, though Howard did get there and provide appropriate comments.
When the Huwaei was switched on late this morning, Hector was made aware of – Curry-Heute – being mentioned today in Scotland’s leading broadsheet – The Herald. Ron MacKenna, their food writer, had finally made it to Karahi Palace. He saw it for what it is, a modest Curry Cafe serving outstanding Curry.
Startlingly Committed – is how he described yours truly in the review, with reference to my hundred plus visits. I suspect Hector may be referring to this ad nauseam.
I phoned Ayaz, Mein Host, at Karahi Palace, to inform him, he took it in his stride. Howard visited later for a Takeaway. Ayaz was reportedly quite indifferent. So it goes. Perhaps he already knows what is going to happen to Karahi Palace in the near future when the Barclays’ employees discover what is on their doorstep.
Unbelievably, it was the timing of a hockey match in Turkey later this afternoon that had Marg insist we go to Al-Anwar earlier than the Saturday Curry-Heute norm of 15.00. Arriving just after 14.00, we were met at the door by the young chap who had fielded my questions when I dropped by a few days before their opening. I take it he is managing this business, Mein Host presumably has – fingers in other pies – as Curryspondent Bill likes to put it. I introduced him to Marg and whilst walking in, verified that Karahi Gosht was available.
You said it was oily – referring to their opening day review.
That was Howard – I explained, bad Howard.
I took in the various Burgers and Kebabs on display under the counter. The Curry Menu was on the wall, posted below.
We took our seats in the somewhat Spartan room. Wall decorations may appear in time, perhaps laminated copies of Curry-Heute reviews? After a few minutes we realised that nothing was going to happen unless we went back next door.
Marg desired Vegetable Pakora. It took me a while to establish the price even though it was posted on the wall and on the display board above the counter. I saw no paper menus. Ah, £3.50. The Karahi Gosht was declared to be on-the-bone which is what I hoped for. A Paratha (£1.50) would accompany. Marg took a bottle of Cola Zero from the fridge. I didn’t look to see if there was Sparling Water. I still felt that I might be served at the table.
I watched a karahi being loaded with Karahi Gosht from one of the three Curry trays on display. This was taken through to the kitchen. Beside the Karahi Gosht was a very appealing Mixed Vegetable Curry. Next to that was a very oily Chicken Curry in what looked like Shorva, not for Hector. We returned to our seats.
I took some time to study my photos and establish the price of the Curry on offer. I don’t know who thought up this pricing system. There is a base price for each Curry determined by the choice of Meat, then an add-on for style. A Karahi Gosht is therefore £5.50 base price, plus £0.95. Why not just print £6.45? It was £8.50 when Howard was here. I saw no reference to the £30.00 per kilo for Karahi Gosht reported previously, is there a menu hiatus? Time will tell.
Vegetable Pakora
Reheated Pakora, so few venues attempt cooking the batter on demand. This was quite a plateful, between twelve and fourteen pieces, Marg estimated. One dip accompanied, but not the Raita that Marg prefers. She asked, it came in with some much needed napkins. The young chap who was assisting is still finding his feet.
Whilst this was indeed an impressive portion, what about those who wish to have Pakora as a Starter? This portion would be far too much. A half portion should be made available.
With Dips in place, Marg took care of the Pakora. She enjoyed it. Although being invited to participate, the offer was declined. Hector had a mass of food to deal with.
The Karahi Gosht was accompanied by a large and very thick, Paratha. Served whole, thank you, it was very well fired, this would be interesting. No sooner had I torn off a strip for the ritual photo when another Paratha arrived.
I only ordered one. The second Paratha was withdrawn. I then realised that I had an Aloo Paratha. I asked the other diner sitting at the rear of the room if I had his Paratha. Apparently not. This was an excellently stuffed Paratha with Potato and Coriander. The flakiness had been maintained, it was so fresh, soft, a delight to eat. I nearly managed it all. I would have this again.
Karahi Gosht
Howard was right, this was – Oily. At Akbar’s, I was once shown the dabbing cloth used to remove the excess Oil before serving. They need one here. Having said that, I do not mind Oil collecting on the periphery of my Karahi. Herein lies immense Flavour.
A mass of Lamb sat above the Oil and was topped with a sprinkling of Fresh Coriander. No Ginger Strips. The Curry was – Hot – as was the Paratha. We are back in the land of food being served at the right temperature. There was a good level of Spice at the start, the Seasoning felt OK. At the core of the karahi, I could see a blended Masala, it would be a few minutes before I reached this. The Lamb was incredibly Tender, easily the best Lamb I have had in weeks.
Hector was home, having his favourite Curry. Enjoying it as I was, there was not the hoped for burst of Flavour on the palate. I was happy to eat what I had, then things took a turn for the better. Dipping the Paratha into the Masala as opposed to the Oil was quite a revelation. Now the flavours flooded out. With the Lamb, Masala and Paratha all working in harmony, here was Curry Nirvana. I encountered my first Sucky Bone, bone marrow – Mmmm. The Spice was building considerably on the palate. Why reaching the Masala made such a difference did puzzle. The Lamb had been sat in the Masala, surely it could have absorbed more of the Spices?
The final moments were sheer joy. The remnants of the Paratha were abandoned, I know my limits. The final pieces of Lamb on-the-bone were taken care of. Here was all the pleasure I have been denied for the last three weeks. Why do I leave Glasgow?
The Manager came out to ask the customary question. I told him that his Karahi Gosht is indeed – Oily – but this is how I like it. He had addressed me as – Hector – throughout the visit, the staff names I shall have to work at. Back in the main room I asked when Kofta Anda would be available. He answered – Tuesday and Wednesday. I’ll take a chance some Wednesday in the near future. It is good to have a Glasgow source of authentic Karahi Gosht restored once again. In time even more of the Menu will be explored.
The Bill
To you, £10.00.
Who would argue with this?
The Aftermath
There had to be a photo of Mein Host Jr.
Later, on passing Shahed’s next door to the Allison Arms, we saw the premises had met the same fate as their city centre venue. I hope all is well with – the family Khan – who famously fed Hector, Marg & co at their home one very special evening back in 2012.
Al-Anwar Curry Menu
Update, one month later...
Al-Anwar has gone. Welcome to Basharat G’z