Yesterday, when Marg announced she was having a picnic elsewhere today, Hector’s mind for some unfathomable reason turned to – Curry. It was time to once again celebrate the re-opening of DumPukht Lahori (39-41 Paisley Rd. West, Glasgow G51 1LG). Hector phoned Aqeel and arranged a kilo of his wonderful Lamb Lahori Karahi (£20.00) served – on-the-bone – as it surely must be. To accompany, a solitary Tal Naan (£1.50). As before, Aqeel tried to offer me more Bread, how could one Naan be enough? The Order was timed for today at 15.00.
Saturday, 15.00, Hector’s optimal time for his weekend Curry. It has been a while.
Arriving just before 15.00, Aqeel was putting the final touches to the Karahi. I saw the Yoghurt go in, a couple of spoonfuls only. The Naan was rolled out, Sesame Seeds sprinkled on top, then Aqeel used his knuckles to make a series of depressions across the surface. For a Rogni Naan, there would have been perforations to stop it rising, this was new (to me). The Naan went into the Pizza oven.
Whilst I waited, the ready Curry was studied, Chicken in a mass of Oily Masala, Chicken Pilao and the remnants of a Chana Curry. On the grill, some Chicken was being cooked for another order. I was about to meet my fellow customer.
Maintaining – social distancing – throughout, I was introduced to – The Accountant. We chatted all things – Curry, Hector once more in his element. That I do not give Curry Houses scores, seemed to surprise. In terms of the Curry Houses in Scottish and English cities in particular, I explained that if I keep going back, then they must be good. When I rhymed off my favourite Desi Houses in Glasgow, he appreciated that I take my Curry seriously. Aqeel told him I have always ordered the kilo of Lamb Karahi. Had there been more opperchancities to sample more of the Menu I would surely have done so by now. But then, the outstanding Lamb Lahori Karahi is why I have been mentioning DumPukht in despatches of late.
Punjabi cuisine was discussed and the Oily Curry on display in particular. That is how it is preferred. On being asked if I had been to Pakistan, I gave my usual reply – No, but I have been to India and Sri Lanka. My fellow customer is convinced that I would meet with no trouble if I visited Pakistan.
The Accountant has known Aqeel for some time and mentioned his previous place of employment. I shall not. I asked if he knew of Aqeel having a Manchester connection. On Visit #1 there was a pronounced – Taste of Manchester – in Aqeel’s Karahi. Last time it took a few moments to emerge. If this distinctive flavour can be maintained then the Karahi at DumPuhkt will become legendary, well in the World of Curry-Heute anyway.
Aqeel came out with the pan of Lamb Karahi and let me sample the Curry I was investing in. The Ginger blast was powerful, the Spice hit hard. It’s just as well this Curry was not intended for Marg.
The Calling Card was placed on the counter, then taken up by The Accountant. The Chicken was taken away, suitably packed.
Hector managed to hold back a gasp on seeing the Naan being cut in half. The intention was to only eat half of this Order today. As before the Karahi was packed in two plastic containers. A half Naan was therefore ideal, for once.
The Bill
£21.50 This has to increase, soon.
5.1 miles, or thereabouts, along the M8 to Clydebank, the Lamb Lahori Karahi soon reached its destination.
The Curry was still hot but needed its edge restored. A quick stir in the wok and the Oil which had separated was once again absorbed.
The Ginger strips which had topped the Curry were now cooked in. The Flavours from the Cardamom and the Cloves stood out. The single large strip of Cinnamon Bark was in the other container.
Tomato Seeds stood out in the Masala. The ratio of Masala to Meat was well judged. The Lamb was not too soft, Tender, of course, and still the necessary amount of chewing was required, tasty. Sucky Bones – were in here too, even tastier, and not too high a bone count. Magical as this Karahi Gosht was, today, Manchester – did not come across as strongly. The signature Cloves were certainly there, maybe the strength of the Spice had masked this. Still, a Karahi to savour.
The Aftermath
Around midnight, and after a lengthy Zoom session, Hector had the munchies. What is a Hector meant to do when half a kilo of Karahi Gosht is in his fridge?
A Soupçon was taken to the wok, a strip or two of Naan also.
Bliss.