On Thursday afternoon, Hector received a call from Mother’s Southside care home, the solution to the matter required a drive across the river. The journey was therefore legitimate.
No way was I coming back without a Southside Curry. Phoning in an order for collection remains permissible in these unfortunate times. Having promised Mein Host at DumPukht Lahori that I would return as soon as possible, that was my first choice. There was no answer. Checking on Google that I had the right number, the business is posted as – closed permanently. I conclude, that having only recently opened, they had not built up the customer base to survive.
I hope that I shall encounter Mr. Aqeel Shah in the future. If Hector described his Curry as being – Excellent – then, you can take it to have been so.
Update – May 21st
DumPukht Lahori is open! Curryspondent Pete gave Hector the news and a phone call verified they are open from 14.00 daily.
One way or another, Yadgar (148 Calder St, Govanhill, Glasgow, G42 7QP) have been mentioned in these pages quite a bit in recent posts, their delivery service still appears to be not operational yet. It was time to redress the imbalance anyway. I phoned Karahi Palace (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ). I took it to be Ayaz, Mein Host, taking the call. A kilo of Karahi Gosht was ordered with a modest two Chapattis to accompany.
The finishing touches were being applied when I arrived some twenty minutes later. It was strange seeing the chairs on the tables, the premises empty other than Ayaz and an assistant.
I studied the dishes on display whilst I waited. I keep meaning to try these, this was the perfect opperchancity. A portion of Aloo Mutter was added to the Order.
The Bill
£32.00 One kilo of Lamb Karahi is £25.00.
Ayaz told me they had just re-opened having been closed for the last two weeks. They are presently heavily reliant on deliveries and collections. I had to ask, no way is Hector’s House within their delivery area. Ayaz promised that if I phone in an order, they will deliver. Yay! I told him I would leave it for a couple of weeks.
When I had my last Manchester Curry at Kabana, en route back from the ill-fated trip to Polska on the eve of Lockdown, Rizwan told me his meat suppliers had put up prices significantly. I have since seen online that the price of Chicken also rose sharply. However, as posted in Lockdown Curry #4, the price of Lamb in the supermarkets is now very favourable. The Rickmeister in Bradford has always insisted that post Brexit, the price of Lamb would plummet.
On inspecting my Curry back at home, the contents of two Karahi containers did look oily. Everything was put in the fridge, I had already prepared Friday’s Leg of Lamb Curry that afternoon. I didn’t want to freeze my freshly cooked Curry.
Marg was happy to have Curry again today. Why not every day? After-all – Every day is a good day to eat Curry.
On removing the Karahi from the containers, it looked entirely different today. Once again, I reheated the contents of each container separately, one might turn out different from the other as happened last week.
Slow reheating was required, I did not want to have to add water and alter the nature of the Curry. Where was the Oil? The Masala revealed itself, I was quite surprised to see that which I have enjoyed a hundred times appear before my eyes. This was not what I had put in the pot. Slowly, slowly, and lots of stirring. The Masala being hot wouldn’t mean the Meat was.
I could see around five big pieces of Lamb on-the-bone in each pot. How was this a kilo? I was tempted to weigh the contents. I keep forgetting that I ordered a kilo of Curry, not Meat. I also tend to forget this when cooking Curry for the masses.
*
I still have no fresh Green Chillies, and so today’s fresh – foliage – was limited to Ginger and Coriander. The Chapattis were given a minute together in the microwave. This was enough to resuscitate them, not turn them into Roti-like cardboard.
It then became apparent that I had way more than just five pieces of Meat in my karahi. Mixed into the wonderful and relatively abundant Masala mash was much more eating than originally spotted. Hector had – loadsameat, I knew Marg would never finish her half kilo. Indeed, four more pieces of Lamb came my way.
Today’s Curry was very much an unexpected pleasure. The Lamb was wonderfully Tender. The Flavours from the Masala mash were spot on, exactly as one would be eating at the Karahi Palace. Years ago, I became convinced that Takeaways rarely taste the same as when dining in. But then, how often do I now buy Takeaway?
A bit too spicy for me – could be Marg’s epitaph. Marg insisted that she preferred my home-cooked Leg of Lamb Curry served two days ago. I am tempted to mix the Karahi Palace’s Aloo Mutter with our leftovers from Friday. Anyway, Marg’s verdict:
I am not a massive fan of lamb on-the-bone. I find that I prefer tender pieces of lamb off the bone because (otherwise) I find it fattier. The taste had a good kick and I got used to it by the end of my meal. Slightly spicier than my preferred, but an enjoyable Curry, with a lovely Chapatti to complement it.
Karahi Palace only serve Lamb on-the-bone. Marg prefers Bradford Curry where the Meat is served in tiny pieces such that she can get Meat and Masala onto her bit of Chapatti. Perhaps picking up big lumps of Meat on-the-bone and gnawing away is not – lady like. If only there was someone I could ask.
The Aftermath
Relieved of food preparation for tonight’s dinner, Hector took a funny turn. Since the turn of the century, I have refused way more cake than I have eaten. What on earth motivated me to try my hand at baking? I have never baked a cake in my life, a recipe for Carrot Cake must have subliminally registered. And so here it is: Carrot Cake #1.
#1? Marg loved it, suitably moist, very tasty. Hector agrees.
Hector has learned that by – cream cheese – what is meant is – Philadelphia-like. Today’s topping was way too runny.
#2 will be even better.