January feels as if it is nearly over and prior to today, I’ve made a mere three Glasgow Curry posts in my home city this month. I have done well with two trips to Manchester and one to Edinburgh. For Hector inevitably, a lot of Lamb. The Lahori Lamb Karahi enjoyed at Lahori Badsha (Manchester) a mere two days ago was outstanding. Hector’s present fixation with this Dish maintains knowing what is just around the corner. Today it was back to the Southside where the majority of – Glasgow’s Top Rated – are located.
Karahi Palace (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ) would serve a Lamb Karahi tasting nothing like that enjoyed in Manchester such is the diversity of this – Curry. There are many interpretations of this Dish, the Punjabi/Afghan versions reign supreme, not the imposters dished out in Mainstream venues.
I approached Karahi Palace minutes after my usual 15.00. The construction site along the river is coming along. Will the brick fortress which separates Nelson Street from the new Barclay’s building come down? I hope so.
It is eight weeks since I was last here, so many places to visit and projects to complete. Ayaz, Mein Host, was behind the counter, Chef Rashid in his spot. Rashid has not cooked for me since the end of October.
Guess what? – I said to Ayaz.
The usual.
Chef Rashid got to work. A Lamb Karahi (£7.90) with extra Seasoning and Methi accompanied by a Chapatti (£0.70) is – The Hector Curry. I took my preferred seat in the empty seating area. A young chap ordered up something served in a plate (standard Curry) plus a Naan, he sat at the adjacent table. Two solo diners who knew exactly what they wanted in this most understated of Glasgow Curry Houses. 
Lamb Karahi
Ginger Strips and Fresh Coriander topped the mass of Meat and Masala. Sliced Green Chillies had been cooked in along with more Herbs, the – Methi. I could see Tomato pulp as I had in the magnificent Manchester version at Lahori Badsha. No blended Masala here, this was an authentic Masala Mash. The vapour rose from the Curry, the karahi was too hot to touch. This was by far the hottest food I have been served this week.
Seasoning! And I do not mean – salty – it tasted of everything. Chef had pitched the Seasoning aggressively, the result, full on Flavours. Hector had his Methi too. What came in Manchester relied heavily on Cloves, this was far more complex.
When the Lamb had cooled sufficiently, I worked my way through the single large chop then ribs, and finally the always rewarding – sucky bone. Beautiful Meat, there was no need for the half kilo, this portion was more than substantial. But if someone suggests it…
The Bill
£8.70 The Chapatti may have gone up to 80p.
The Aftermath
Chef Rashid commented that he hadn’t seen me for some time, true.
I took photos of the prepared Dishes, one intrigued:
Kidney Beans in Masala – Ayaz informed me. For a moment I thought I had missed out on Daal Makhani.