Today, Wales came out of Lockdown #2. England is halfway through its first week of Lockdown #2, and Scotland? Plus ca change. However today is a landmark day, Pfizer claim to have a 90% effective vaccine, form an orderly queue, it could be a long one. Meanwhile, President Trump has yet to concede that Biden has won. Today’s t-shirt has never been so relevant.
Before Nicola restricts our movement further, Hector suggested to Marg that we cross the River Clyde and take advantage of the present permission to sit in a venue and eat Curry before 18.00, when Covid becomes virulent once again.
Suitably masked, I entered Karahi Palace (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ) at 13.40 to find Qaiser wiping down tables and one diner in situ.
We can sit in? – I asked, rhetorically.
I returned to the car, parked around the corner, to fetch Marg.
We were last here at the end of August, a long time ago, but then we have done our best to take advantage of life in better organised Covid regimes across Europe. Alas, the line of dominoes has been collapsing behind us. Weinachtsmarkt in Berlin next month looks unlikely. Springtime, with Hector, in Germany – may be the next outing. FFS! This is not what we had planned for retirement.
Do you want the Menu? – I asked Marg.
In August Marg had the same as Hector, she decided to go for Karahi Lamb (£7.90) once again.
Karahi Gosht, one Spicy, one not so Spicy.
A Chapatti (£0.70) and a Chilli & Coriander Naan (£3.00) would accompany.
Marg is slowly accepting that Lamb served on-the-bone is no longer something to turn up her nose at. How long before this becomes her preference?
Chef Rashid was in his spot. The presence of one of Glasgow’s finest Curry Chefs was acknowledged. Rashid is the man, he knows how to tweak the Karahi Gosht a la Hector – extra Methi, extra Seasoning.
Whilst we waited, there was a steady stream of Takeaway customers, these are the bread and butter customers for Karahi Palace. Two more individual diners would take the tables opposite. It’s a Monday afternoon, business is booming. In addition to mentioning that Hector’s – #100 Visit Certificate – still sits proudly on the counter, I’ll also inform the reader that Karahi Palace have their own dedicated – app – with 20% off for the first order.
Qaiser brought a jug of water, glasses, a pile of napkins, cutlery, then two very hot dinner plates. The plates would keep the pile of bones warm.
The Naan looked weird, what was this hole in the middle? Lightly fired, perhaps a bit underdone, the Naan was served – whole – and was suitably light and puffy. The sliced Chillies and Coriander were very much embedded, not the superficial covering which tends to be the norm. It did the job. The standard Karahi Palace Chapatti was buried beneath the Naan. Tried and tested, Marg despatched this and helped out with the ample Naan.
Karahi Lamb
It’s good to be home. Rashid had not held back on the – foliage. Sprinkling – is the word I have been forced to employ for the last month or so in my travels. The Toppings here were approaching – Manchester – levels. There were so many Ginger Strips, some were still present when I eventually reached the bottom of the karahi.
Hot, Hot, Hot !!!
Nowhere else serves Curry this – Hot! Careful, do not touch the karahi. We both ate directly from the karahi, why bother decanting? Where was the Oil? This Karahi Gosht may well have been – dabbed – before serving. This was as – Dry – a Karahi as one could hope for.
I could spot this blindfolded at a hundred paces – if that makes any sense, was my opening remark. Karahi Gosht, so many possible interpretations, this remains among the very best. Why? This is authentic Punjabi Cuisine, not Meat chucked into a needlessly blended Masala from – The Big Pot – with nasties added as – Ballast – then served in metal as if that was all that is required. Karahi Gosht at Karahi Palace is an individually crafted work of art.
Sucky Bones were everywhere, well I had two and Marg had one. Bone Marrow, it adds that something extra to the overall Flavour. Flavour we had in abundance, the Methi came across strongly, this was a Herb-rich and Minimal Masala. The Seasoning was as required, the Spice Level kept building. The Chillies in the Naan added extra bite, then I realised that the – Toppings – also included more sliced Green Chillies. No mercy, and it didn’t end there. Every bite into the tender Meat gave individual blasts of – Spice. I had to ask Marg if she was coping. Across the table, the Karahi Gosht had been suitably tempered.
Rashid had delivered a Hector Curry, suitably demanding, not silly. Most importantly, the Flavours continued to come across, Tomato being the dominant Flavour in the final mouthfuls. I have written this once or twice previously – I could eat this every day.
There was a thumbs-up to Chef Rashid, duly acknowledged.
Marg had her say:
I thought … an excellent flavour from the masala sauce, and lovely tender meat. With ginger blasts, and a good sized Chapatti.
Check the – pile of bones. This was the debris from both Karahi.
The Bill
£20.50 50p cheaper than last time. The price of a Chilli & Coriander Naan is variable, it appears.
The Aftermath
I studied the prepared Dishes on display. Delightful as they appear, I have rarely had these. Perhaps one week I shall make a point of daily visits. However, this Website already covers a fair cross section of the range of Dishes on offer.