Lockdown Curry # 23 – Basharat G’z – Open for Business

With the five mile travel limit lifted, Hector headed way down south, well as far as Allison Street. Basharat G’z (223-225 Allison Street, Glasgow, G42 8RU) has not been visited since the end of last year. Having phoned a few nights ago, I established that their present opening time is 16.00, hopefully this will be a temporary measure as Lockdown is due to end next week.

Last night, whilst browsing though a certain Social Medium, as one tends to do every few nanoseconds, I spotted a group post stating that Basharat G’z is up for sale. This was another case for Hector Holmes.

Arriving just after the 16.00 opening time, the shutters were down over the dining area, the scaffolding outside confirms that weary as these tenement blocks may be, they are certainly worth saving, part of the architectural fabric which makes up Glasgow.

Noor was behind the counter, pleasantries were exchanged, it is good to see the expected faces, there may come a time when we shall come to realise who has not survived the last few months. As I relayed my Order for a half kilo of Desi Lamb Karahi (£12.00) and a Coriander Naan, I studied the Fayre on display.

The Daal looked particularly – yellow. The Masala in the Chicken Curry looked very inviting, a smaller quantity of Lamb Curry was in the other unit sitting next to some very tempting Chapli Kebabs. Above that was a tray of Kofta Anda.

I worked out later why this was not beside the other Dishes, it was still cooling, freshly prepared. Dear Reader, you must have worked out already what was going through Hector’s mind.

With the Lamb Curry taken to the kitchen, Basharat himself appeared, Noor had either told him I was here, else Basharat was wondering who was ordering Karahi Gosht this early in his shift.

With Basharat busy in the kitchen, I asked Noor about the premises being up for sale. If we go back to last August, Hector met Mr. Anwar the owner of the unit who set himself up here, oh so briefly, in the former Lasani Grill premises. Noor was confident that it is the property which is being sold, they have the lease and so Basharat G’z will continue.

There are bound to be casualties. Rishi Sunak, the Chancellor of the Exchequer who once waited on tables, announced today that a discount scheme will be established to get people to dine out on Mondays, Tuesdays and Wednesdays throughout August. I wonder if this will include the Curry Cafes which Hector promotes above all. It could mean virtually free food in Govanhill. This will surely benefit the locals and those of us who live for Desi Curry.

As I write, I saw an advert, in the same source, for a Desi Chef in Clydebank. Desi Curry in this town? Hector Holmes is again on the case and has been in contact to establish which venue needs such a person. Over the years, those with whom I have discussed Curry in Clydebank, have reckoned that there is no demand for Desi Cuisine. I await a response.

Two Chapli Kebabs were added to the Order as Noor placed a very large Pizza in the oven, and of course a portion of the Kofta Anda. As Noor counted out four Kofta and one Egg, I saw the vapour rise from the Shorva, it had been too hot to put in the cooler. The additional items I took – cold – tomorrow’s lunch and a dinner next week.

The Bill

£23.40 Two full meals here.

The Coriander Naan was huge, enough to share, but Marg has again found a picnic to to attend. Doesn’t she do well? And – Hi! – to Fraser who assures Marg that he is a regular reader of Curry-Heute and Bier-Traveller. The Naan was given thirty seconds in the microwave to restore its heat. I noted the perforations, this stopped it rising. Still, it was suitably well fired, but only around a half would be consumed.

Desi Lamb Karahi

The Oil had separated, as one would expect. Had I scooped off the residue, I would have changed the entire nature of the Curry. Rejuvenation was called for, and so the Oil was combined back in to the Karahi by giving it a few minutes in the wok. This was now just the job.

Bay Leaves, I wonder what they add, were mixed in through the thick Masala which featured abundant Tomato Seeds. There is a certain look to a Masala, one can tell it is going to be amazing.

The Meat was way into double figures, there was no challenging if this was the half kilo.

Oh, anticipation…

Basharat can cook! I have known this since my first visit. His Lamb Karahi is something special, it has the – Wow! The Spice Level was not demanding, the Seasoning, however, was right on the edge. The intensity of Flavour emanated from Chef’s bravery. For some this may have been too much, for Hector it was spot on. There are only five venues in Glasgow which can consistently serve a Karahi Gosht at this level, the rest get nowhere near. And I deliberately use the term – consistently – to argue my point.

The Meat featured ribs, no Sucky Bones. Soft, Tender, the right amount of chewing, excellent Lamb and so well cooked. No – Interesting Vegetables – today, this was back to basics, Meat and Masala. The Coriander from the Naan did come across also.

This was serious Curry and there was so much of it. The Naan had to be abandoned, eat the Meat, sheer joy. Get yourself along here and order Desi Lamb Karahi, on-the-bone, of course!

Chapli Kebab

The Chapli Kebabs were dry fried to bring them back to life. I presume these were Chicken Chaplis.

Rather than just present Marg with a Burger in a Bun, I added some garnish. Trailing over the edge of the roll, this was way better than any quarter pounder.

The Morton’s Roll proved to be an ideal foil. The combination of Spice from the Chapli and the hit from the Red Onion slices was a case of synergy. I have never had a Chapli Kebab served in such a manner, I recommend this. Hector needs to arrange a supply of these for the freezer.

Spicy! – said Marg, who is back on form.