When Hector last visited Halal Kebab House (164 Albert Drive, Glasgow, G41 2N6) in November last year, the Curry was truly outstanding. This was down to the Chef who had learned the secrets of Yadgar then went on to present food of the same quality at Lasani Grill (now Basharat G’z). I was told that a new menu was due to be printed and the display boards revamped. I suggested I wait a few months to let them achieve this goal. I considered ten months should be enough time.
Arriving today at 14.55, Sajid, Mein Host, was standing in the doorway. The only sit-in customer was finishing his meal. This is Hector’s preferred time of day to eat also. I asked for a Menu, there was none. I studied the prepared Dishes on display, there was – something in Lamb. I then looked at the display boards, no Curry, though a paper sign hanging below offered Paya (£5.50) with a – free Naan. I would rather eat – Chicken – than – Trotters, that should tell all.
Sajid asked what I would like:
Lamb Karahi with a Chilli and Coriander Naan.
Spicy – was also agreed.
A glass dish full of Curry was taken to the kitchen from the array on display. Was the Chef who has been called – Habib – in these pages (perhaps wrongly) present?
Sajid brought a sheet of paper to act as a tablecloth, no frills here. No drink was offered, none was asked for. A couple of Takeaway Customers bought Kebaps, one suspects this may well be what sells most here. Perhaps the clue is in the name of the business?
Twelve minutes after placing the Order, Chef brought the Karahi Gosht and Naan, it was nobody I knew. He spotted I had no cutlery, a plastic fork was provided.
The Naan was in the Rogni style, the perforations preventing the Bread rising. Rogni Naan has clearly arrived in Glasgow (from Manchester). The filling of Coriander Leaves and slices of large Green Chillies was abundant. I would eat all but the final scrap. A decent Naan, though I still prefer the traditional – Tandoori.
Lamb Karahi
The aroma was identical to that of the Balti Gosht I had at India Palace (Gent) a couple of weeks ago. In that Curry I questioned the apparent lack of ingredients, in a few moments I would discover the addition of something unnecessary and decidedly unwelcome.
The Topping of Coriander Leaves and Stems meant I would not go short of – foliage. The Masala was of a suitably – Thick – consistency. I then spotted the Capsicum. Tiny pieces of Green Peppers were mixed through the Masala. I could never have spotted these in the dish on display. Already I knew the Overall Flavour of this Curry would be distorted, was this the source of the aroma which was quite a stand out?
The Meat was beautifully soft, and having sat in the dish with the Masala had taken in the Flavours. In double figures, there was plenty of it. The Spice Level was more than acceptable, the Chillies in the Naan were adding to this. The Seasoning was well below the Hector level of expectation.
I picked out the pieces of Capsicum as I encountered them, who knows how many bits were consumed? The finely chopped Onions mixed through the Masala also made the task difficult.
Appearance-wise, today’s Lamb Karahi was identical to the Lamb Bhuna served here last year. In terms of Flavour today’s well well short. The Lamb Bhuna had been prepared by the hands of a master, not today’s.
The Bill
£10.00 Did Sajid say – Free Naan?
The Aftermath
I had to find out if my favoured Chef was still part of Halal Kebab House and so showed Sajid the photo of them both taken last November. I was told why he was not here, but was assured that – Chef Shah still comes in occasionally.
I hope our paths will cross again, without his expertise, Halal Kebab House offers little for Hector.
Sajid asked if I had enjoyed the Curry. I had to point to the pile of Capsicum. Sajid told me they had not been part of the Curry on display, Chef had only just added them! It was suggested that I ask for the Capsicum to be withheld next time.
There’s a thought.
For hours afterwards, the taste of Capsicum lingered on the palate, I hate this.
Hector’s Log – Supplemental
Last night I cooked the semi-Curry that is Curried Eggs with Pork Cutlets.
Wasn’t this the first thing you ever cooked for me? – asked Marg.
Indeed, Hector’s – Standard Fayre, and something very– safe.