Glasgow – Basharat G’z – Under control…

Mark is up from Wales for a few days, he required Curry. Howard and John would join us at Basharat G’z (223-225 Allison Street, Glasgow, G42 8RU) for the 16.00 rendezvous. This would be Howard’s first visit, however, he did have the honour of being the first to visit this venue in the summer when it was briefly Al Anwar.

It is a few days to the solstice, darkness had already fallen, the dining room was comfortably warm. Abbas was there to greet, Basharat himself entered having been summoned to cook.

We were all having the half kilo of Lamb Karahi (£12.00). Only John would have – boneless – the rest of us would have the more authentic – on-the-bone – Karahi. Howard and Mark followed my lead to order a Chilli and Coriander Naan (£3.00). Chapatti John would order four: two Tawa Chapattis (£0.70) and two Garlic Chapattis (£1.00). He did say he would not eat them all here, he had plans for the surplus later. Surplus? That’ll be a first.

A young chap brought a jug of water, glasses and a full plate of Salad. After the Salads presented in Berlin last week, it was good to get back to the traditional, not that I had any.

They did their best to bring everything at once on a tray. Three Chapattis arrived later.

John was more than happy with his Bread order.

… and the breads were fantastic – he would add to his few words about the Karahi. Normally, Hector has a Chapatti with a Lamb Karahi, but not here, the bespoke Naan has been perfected.

The Naans today were the best yet. Served whole, which for me is so important, the sliced Green Chillies had been rolled in, the Coriander leaves sat atop. Once again, the centre of the Naan had been perforated to stop it rising – Rogni-style. Today the edges were seriously puffy and well fired. This was the best of both Worlds. None of us would finish our Naans such were the size.

Lamb Karahi

The Masala was possibly even Darker than seen previously. Oil has been an issue on most visits, a Karahi without Oil will not work. Too much is unhealthy. The Oil separating is the sign in cooking that a Masala is – ready. Today, the Oil in the three on-the-bone Karahis was less than before, however, John’s – boneless – did have a bit of a slick when he stopped eating.

Dipping Bread in the Oil is the customary way for Hector to start, here lies so much Flavour, today excellent, intriguing. The Seasoning registered immediately, some would have found this excessive, or – challenging – in workplace parlance. I love a well seasoned Curry, today I most certainly had one. The Spice Level was enhanced by the extra Chillies in the Naan, what a wonderful combination this is, who thought it up?

Basharat was soon out of the kitchen to check that all was well. He was given the thumbs up, then asked about the Oil.

Under control – was my measured response.

Ribs and larger bones were present. As is the case with a Karahi served this – hot – one had to be patient before the Meat could be tackled. Tender, lovely, with Flavours from the Lamb offering so much more than anything I found last week in Berlin where, in the classic – Mainstream Curry House Scenario – I felt the Meat and Masala were strangers. Not today, this Karahi was a master-class.

John noted the various – sounds of pleasure – around the table. Abbas came out to take our photo. We were all trying to work out what the background Flavour was. Cinnamon – was my offering. Howard suggested – Lime Pickle – which was interesting, because around the corner at New Gandhi, they blend in Lime Pickle so the Flavour is present without the rind. John offered – Black Cardamom – having encountered them here on a previous visit. Maybe some of the Palak on display found its way in?

Whatever, this Lamb Karahi was a joy to eat, though later Mark would refer to the Torrey Canyon when describing his Curry today. In the Restaurant he was more circumspect:

I see what you mean about the oil – said Mark.

And that’s it under control – added Howard.

Mark continued:

Good after burn in the back of the throat, pretty good.

As always, Howard added more than a few words:

Expectations were high following reviews on a well known Curry website (what happened to – reliable?). Suffice to say, I wasn’t disappointed. A distinct darkness and earthiness to the Curry, accentuated by the Naan. The spice level and seasoning were perfect for me. Another excellent Southside Curry.

John was miffed:

Howard stole my deep, rich and dark flavours.

Four boys came and sat at the next table. They were at the age where they are responsible but choose not to be. Abbas checked them for their over-loud and unnecessary vocabulary. They departed, then returned, becoming six, then eight. I am told they shared two bags of Chips. John had them in hand, nobody messes with John.

It is a feature of this area that groups of children, youths and adults do hang around street corners. Let’s hope it never kicks off, businesses would suffer.

The Bill

£60.40 We had been fed.

The Aftermath

Once again, I took photos of the prepared Curry on display. Saag/Palak sat beside a Dessert Rice then trays of Chicken also Lamb Curry. Beneath lay the excellent Aloo Gobi. Abbas asked for my verdict. I told him that I describe Chefs who serve a Curry this well Seasoned as – Brave.

Today’s was – Brave-plus!

Earlier, I noted that Masala Twist (Byres Rd.) has gone. Does anyone have information on this?