After the sheer blandness of the Euro-Curry not enjoyed yesterday at Bahadur (Berlin), Hector was determined to enjoy the best of Glasgow Curry this weekend. DumPukht Lahori had been pencilled in for tomorrow afternoon. Somewhere in the midst of a late night phone-call to Marg, Curry at Ambala was mentioned for this evening. Realising we would be eating pretty much the same thing on both days, a return to Basharat G’z was mooted. Marg has yet to meet Basharat, something other than Lahori Karahi would be available. Hector eats the same Curry on consecutive days? Only at Indian Mango (München), that was so last weekend.
Parking on Allison Street at 18.30, the unexpected came into view. Hector did the double take – Spice Haven? Basharat G’z is now Spice Haven (223-225 Allison Street, Glasgow, G42 8RU). What happened to Basharat?
That was the question I posed to the new chap behind the counter. Basharat has moved on after one year. I introduced myself, the Calling Card was issued. Asif is the new proprietor and is keen to maintain the established standards by serving Lahori Cuisine. Asif was keen to cook his Lamb Desi Karahi for us – from scratch. This was an opperchancity not to be missed. No DumPukht tomorrow then.
Spice Haven officially kicks off on Sunday, Asif will have a Buffet awaiting his invited guests. The new Menu was produced, though the Basharat G’z menu maintains for two more days. We took both through to the dining area. The new menu was captured, Curry-Heute ahead of the game.
Asif joined us, we discussed the options. Marg has a preference for boneless, Hector for the more authentic – on-the-bone. Instead of the half kilo of each, Asif suggested we have the full kilo and sort it out ourselves. He would take at least half an hour to produce the Karahi, the arrival of other customers may well slow this down. A Starter to share was a sensible way of passing some of the time. Seekh Kebab I had spotted under the counter, Asif informed us he had freshly made Chapli Kebab mixed, ready to cook. Hector was not turning this offer down either. One each would do us. Marg prompted a Salad garnish, this would be forthcoming. A Tandoori Roti and a Chilli and Coriander Naan were to complete the Order along with two drinks.
We settled down for the wait, a familiar face entered and greeted Hector, this was Abbas who is staying on. This evening he popped in and out with a stream of deliveries.
Abbas brought the cans, a young waitress brought the Chapli Kebab and two pots of Sauce, one Tamarind, the other Spicy. Really Spicy!
Chapli Kebab
How fresh were these? Beautiful. Fresh and Juicy – remarked Marg. The two sauces complemented the Kebabs, I shall certainly have this again.
We were offered more Salad whilst we waited, but decided to hold fire. Abbas asked if we wanted the Karahi to be served in two portions, I asked for the big karahi instead. Around 19.15, the waitress placed the dinner plates before us accompanied by a plate of Salad and a substantial bowl of Raita.
Space was left centre table for the Karahi.
The Chilli and Garlic Naan looked wonderful, despite being quartered. I keep forgetting to ask for my Bread to be served – whole. I would manage half of this delightful beast, excellent Naan.
The Tandoori Roti was also quartered. This was of the Wholemeal variety and suited Marg’s requirements.
1kg Lamb Desi Karahi
Oh yes! This was clearly in the authentic Lahori style as served at DumPukht and Ambala. Yadgar and Karahi Palace also have their own distinctive interpretations, giving the city of Glasgow five sources of this outstanding Curry.
There was no skimping on the Toppings. Copious Ginger Strips and a decent flurry of Coriander leaves were accompanied by slices of Lemon. The extra Flavour of Citrus can add another dimension to the overall experience. Green Chillies had been sliced at an angle to create larger pieces, more were cooked in to the Masala Mash which was rich in Tomato Seeds. Oh, look, something new, what Marg took to be Cherries were also stirred in, care required here. The Oil was gathering in the centre of the karahi, a sufficiency, in no way excessive. The ratio of Meat to Masala was perfect, enough to be a – Curry – and no more. This Lahori Karahi was a work of art, Asif had done us proud.
Marg carefully selected the pieces of boneless Lamb, I just spooned a decent helping of whatever came to my plate. Lots of Sucky Bones, this was going to be fun. A Soupçon of Salad and Raita was added to the feast.
This Desi Karahi was indeed the antidote to the blandness served to Hector yesterday in Berlin, it does highlight how fortunate we are in Glasgow to have the Curry Cafes which serve authentic fayre as well as the Mainstream for the masses.
The anticipated Peppery Flavour was present, the Seasoning was spot on. This was going to be a total pleasure to eat. The Spice was there, enhanced by the Chillies which, with Hector’s Naan, were abundant. Were the – Cherries – safe to eat? A careful nibble suggested – beware. Red Cherry Chillies is what I can now call them having consulted other sources. They are fierce!
The Lamb was beautifully Tender, Asif told us he would be using shoulder of Lamb. Analysis completed, it was a matter of simply enjoying what lay before us. In recent weeks, Marg and Hector have shared a few kilos of Desi Karahi, they have been devoured. In times gone by, this would have been out of the question. Marg had said she was hungry, had nobody fed her whilst I was in Deutschland?
Asif came out from the kitchen to receive the due praise. One presumes that Glasgow’s Curry Cafes are selling as much Pizza and Kebap as Curry, if not more. The preparation of the classic Curry dishes may make Chef’s day.
A lovely combination of meat with ginger and lemon in a minimal masala – declared Marg – an extra large chapatti with an abundance of salad and raita to add a different moisture to the dish.
We reached the point where continuing would have been eating to excess. With only half of the Naan eaten, I judged how much Curry to leave, a snack for another time. The remnants were packed for home.
The Bill
£31.00 We had not been charged for the Chapli Kebab. The tip more than covered this.
The printout says – Spice Heaven. We had heard calls being taken, it sounded as if that was how they are identifying themselves. Abbas assured me that – Spice Haven – is the intended name for the business.
The Aftermath
Chatting with Asif afterwards, he mentioned that he would like to make me a Tikka version of what we had today. I still prefer standard Lamb. He also mentioned the Nehari and Paya on his new menu, the latter is certainly not for Hector. I raised the possibility of a Fish Karahi, maybe one day.
Knowing that the review of this evening’s meal will be available for all, Asif made his own request:
Make me Famous!
This is what Curry-Heute is all about, trying new venues and promoting those who deserve it.
I forgot to clarify the opening times, there is a contradiction here.
Spice Haven Menu
