It was again time to celebrate the Lamb Lahori Karahi as served at Glasgow’s newest Curry House – DumPukht Lahori (39-41 Paisley Rd. West, Glasgow G51 1LG). I phoned Aqeel yesterday to arrange a kilo which is on sale at a most attractive price – £20.00. Two Chapattis (£1.00) would complete the Order. 14.30 was the agreed collection time.
The heavy downpour had stopped as I headed south, through the tunnel, driving the permitted 5.1 miles to the Southside. Edmiston Drive is still blocked, a slight detour was again required taking me past Punjabi Ibrox. I’ll be back there soon.
Aqeel put his hands to his head as I entered the empty Restaurant-Takeaway. He had forgotten I was coming. Fear not, the Karahi was mostly prepared, he just had to apply the finishing touches – Yoghurt and presumably Garam Masala. Browsing yesterday, I came across Chaat Masala which features Asafoetida and Mango Powder, both of which I have used in the preparation of a Karahi Gosht. In Hector’s Cooking, there’s still something missing, and Chefs, not even Bill, are not telling me what it is.
I took some more photos of the empty premises whilst I waited the twenty minutes for the Karahi to be perfected and my Chapattis rolled out and cooked. Once more, the Chicken Curry and the Chicken Pilao/Biryani were on display. Aqeel would appear to operate with two bases, one Chicken, one Lamb. One day, Hector will be invited into a Curry kitchen and discover all the secrets.
The Bill
£22.00 Cash only. The best value Lamb Karahi by the kilo in the city.
As I took my leave, I expressed the hope that my next visit here would be to sit in. In a little over two weeks, Pubs and Restaurants are due to reopen. I’ll be back, as soon as I’ve been to Yorkshire for some Bradford Curry. As I write this, I am reminded of the promise I made to Aqeel at the beginning of March before heading off to Polska.
Twenty minutes later I was unpacking the Takeaway. The Curry was still hot, the Chapattis had cooled but I decided not to mess about and just get eating, well after the ritual photos.
One Chapatti was clearly more fired, this is the one I chose to eat today. A decent size, and with excellent Girth, a classic Lahori Chapatti.
Lamb Lahori Karahi
Topped with Ginger Strips, the Oil had already separated. Decanting from the plastic container to the plate created the Karahi norm. The Masala Mash featured pulped Tomato leaving me to wonder about the Onion content. The Lamb was on-the-bone, Hector was set for the full Karahi Gosht experience.
Cloves! Manchester! I have yet to establish if Aqeel has ever been to Manchester, or is aware that his Karahi could pass for one of Manchester’s finest. This is what I was looking for today, sheer joy. The Meat was – Soft, minimal chewing required. The Meat came off the bone with ease. The Spice Level was not as demanding as that served previously, and this time, no extra Chillies from a Naan. The all important Seasoning was spot on. This Karahi had all the Flavour one expects, proper – Desi – cooking, and streets ahead of the more Mainstream Curry had midweek from Bawarchi.
A solitary green Cardamom was encountered, no Cinnamon Bark, but then I hadn’t even bothered studying the other container. Now I see the Sucky Bones are there, there will be a midweek treat. Today there was no need to over-indulge in Curry, there was something else to follow.
The next visit to DumPukht Lahori will be the landmark – #5. DumPukht will be reclassified. Today’s Curry may well be the last posted in Glasgow’s South Side. Glasgow’s Top Rated – is looming. Such is the regard, the level of expectation, the fayre served here has to be experienced.
The Aftermath
For the third time in Lockdown, Hector cooked a Carrot Cake. Yum!