Having had the Birthday Curry under Lockdown last week, tonight’s Curry comes from the venue where I celebrated last year’s – Punjabi Ibrox (560 Paisley Road West, Ibrox, Glasgow, G51 1RF). Once again Mother’s care home required a presence, and as before, there was no point in returning from Glasgow’s Southside without quality Curry.
I texted Jazzy, Mein Host, yesterday to confirm the opening time for today and place the order: Karahi Gosht with Methi, twice. I did not ask for Lamb – on-the-bone – knowing Marg prefers standard, and I felt like something different. Today, on confirming my arrival time, I added two Chapattis (£0.75) and a Chilli & Coriander Naan (£2.50).
I arrived just on 18.00 to find a very different Punjabi. No tables were set, Jazzy was sporting a face mask, the kitchen door was wedged open, Chef was at work inside. I took a seat, more than a safe distance from Jazzy who had almost instinctively shaken hands as I entered. A lady, who appeared to be doing the deliveries, was the only other person briefly present. The phone rang a few times in the ten minutes or so I waited for my order to be assembled. Good business for a Monday.
Punjabi has just reopened having been closed for the past four weeks. I timed it well. Jazzy asked what I have been up to – partying – got a mention. I assured him I have been stuck in the house like everyone else.
The Bill
£22.00 That makes each Curry – £9.00.
Heading for the Clyde Tunnel, my return journey took me along Edmiston Drive, just for old time’s sake. I have never passed Ibrox Stadium and not seen cars parked outside.
Marg had a hot oven waiting, just to give the food a boost. She had also put the karahi in the oven, dangerous, as Hector would eat directly from his.
The Naan was a good size, well fired around the edges. The inserted sliced Green Chillies had prevented the Naan rising in the middle. Still, at last I had a substantial and fresh Naan, way better than my attempt last Thursday. Curryspondent Bill, who retains his connections with Punjabi Ibrox, has since told me to use self-raising flour.
Marg would only eat one Chapatti as is her norm, the second was for freezing. Our next Curry is already at the planning stage.
Karahi Gosht (with extra Methi)
On seeing this, Marg questioned the presence of Methi. I assured her that all good Karahi recipes should call for Methi, I had simply asked for more. The appearance of the Masala was exactly what I had in mind at the time of ordering. Here is a Masala with extra Herb, not a Green Mush of Herbs acting as a Masala.
The Meat was well into double figures, each piece was a decent size, a lot of Meat. This was a good challenge for Hector, Marg would leave a couple of pieces. The flavours from the Masala were exactly what Hector anticipated. Apart from being boneless, this had the exact taste of the dishes which were combined years ago at the former Punjabi (Charing X) to create the once famous – Lamb Gurmeet.
Chef had been – brave, the Seasoning was at the top end of the scale.
It’s a bit salty – was Marg’s first declaration. I assured her that this was everything I seek in a Curry.
The Chillies in the Naan had upped the Spice for my Curry, again, to the required level. Marg considered the Spice in her Curry to be – at the high end. However Marg’s usual – too spicy – was not uttered.
The Lamb was a joy, soft giving way to a mass that required a good chew. There is that special place between too soft and too chewy, this Lamb was perfect.
The Naan, the Meat, the Masala, the extra Herbs, the Seasoning, the Spice, this was the ideal – Hector Curry.
So why has Punjabi not featured often in Curry-Heute? The former Charing X venue was more accessible. Punjabi Ibrox does not open until 16.00, Hector prefers to eat at 15.00 on most Curry outings, even earlier.
With our appetites sated, the surplus Masala Mash and the two pieces of Meat joined the Soupçon of Goshat Karahi left over from the Birthday Curry. This went in the freezer.
Our next Curry is going to be a blend from at least three sources. How soon will Marg accept Curry for dinner again?
The flavours from tonight’s Curry lingered long on the palate. Jazzy, I’ll be back when the present hiatus ends. This Curry has to be had again, as soon as possible.