Tomorrow, we discover what our dear leader has planned for the foreseeable, chances are the present 18.00 curfew in restaurants will be replaced by shutdown, other than for Takeaway. In other words, back to the time of condensation-spoiled Takeaway and Hector’s Home Cooked Curry, or Lockdown-Light by any other description.
It is two months since Marg and Hector stumbled upon the latest branding of the ever-changing venue in Glasgow’s Southside. Asif, Mein Host and Chef at Spice Haven (223-225 Allison Street, Glasgow, G42 8RU) cooked us a rather special and truly authentic Karahi Gosht last time. Rather than return within days to verify that this could be recreated, it was decided to let Spice Haven establish themselves, and get their own menu published.
We arrived at 16.05, a new chap was behind the counter, I asked if Asif was here, there was no point being here if Chef was not. Asif’s presence confirmed, we took our seats in the empty dining area.
The new Menu was brought, a kilo of Lahori Lamb Karahi (£25.00) is what we were after. Having enjoyed the Chilli & Coriander Naan (£3.50) last time, I decided to keep it simple today, a Tandoori Naan (£1.00) plus Marg’s usual Chapati (£0.80) would accompany.
The Menu clearly states that the Lahori Karahi is always freshly cooked and takes half an hour. As before, we considered the benefits of ordering a Chapli Kebab (£3.50) to share whilst we waited.
We could hear the activity in the main room, but there was no sign of us being served. I went through to get things going, no-one there, but an opperchancity to photograph the prepared Dishes and not alarm the new chap.
Hector was on the point of putting on the coat and leaving when Asif presented in full PPE, enough to perform surgery. It was only at this moment that he knew who his sit-in customers were. He was delighted to see us, and expressed his thanks for the so positive review from Visit #1. Apparently it was brought to the attention of his friends and family both home and abroad.
If the food’s as good, you’ll get the same again – I proffered.
I will make it even better – was Asif’s reply.
On bone? – was confirmed. Some will therefore be pleased to conclude that the boneless version is available. I remembered to ask for the Bread to be served – whole.
It makes such a difference.
We settled down for the extended wait. The new chap brought a Salad, Raita and the two Dips which accompany the Chapli Kebab. When the napkins and cutlery were presented, care was taken to ensure that the latter were spotless.
We had ordered the Chapli to fill in the time whilst the Lahori Karahi was being readied, that it was evidently not forthcoming began to frustrate. When the Chapli arrived at 16.45, we knew recovery time would be at a premium.
Chapli Kebab
A pair, with a more Interesting Salad than had originally been presented, and easily enough to share. The Raita was spread liberally across the Salad, whilst the Dips were arranged either side of the Patty.
Moist and Spicy, the Chapli Kebab was spot on. It is always a pleasure to have these. Marg too is coming to appreciate them, our recent Chapli encounter at Vip’s in Athena is worth highlighting once more.
We were halfway through the Chapli experience when the Bread was brought to the table. As a consequence, the Bread would have cooled by the time we broke it.
Despite my request for the Bread being served whole, today it did not pass muster. The periphery of the Naan had risen, the centre less so. The lack of butter spread across the Naan had left it somewhat dry. A standard Naan, however, the delights of the Bread served in Athena in recent weeks has left Hector wanting more.
Wholemeal flour had been used in both creations, not our preferred ingredient. The Chapatti too was puffy around the edges. The perforations towards the centre had prevented rising as I understand the mechanics of bread-making. Why does a Chapatti have to be treated thus? The Chapatti was reported as – dry – and turned to crisp quite quickly, Marg was not impressed, she too has enjoyed the Bread of Athena, and more recently the quality Chapattis as served at nearby Karahi Palace. Next week should see Hector return to Bread-making, honesty as always. We still hadn’t finished our Chapli Kebab when the Karahi was presented, it was 16.52.
Lahori Lamb Karahi
Once again, Asif had created a wonderful interpretation of this Curry which Hector holds so dearly. The Toppings had copious Coriander and Ginger Strips, sliced, large Green Chillies plus slices of Lemon. The Meat and Masala were suitably dark in colour, a rich brown, nothing nasty, alien or red here. Hang on, the mysterious Red Chillies from last time were here.
Having removed decent helpings, it was time to dip the bread across the flat karahi and scrape up some Masala. This is always the moment when anticipation becomes reality. Oh yes, this will do. As is the expectation, the Masala-Meat ratio was well judged, Tomato seeds were prominent as is the style. Here was the classic Karahi Masala.
Having been – careful – with her selection, Marg, the bone avoider, was already making positive comments about the Lamb:
Tender, very moist, the texture is very moist … succulent.
There’s a word which does not appear too often in Curry-Heute.
However, Marg did continue with:
Pity it’s not very hot, in temperature.
Indeed, both the Bread and the Karahi had to wait whilst we had finished our Starter, this took the edge off.
Still, the Meat was remarkable. Soft – does not begin to describe it. Far from being pulp, the texture was perfect. I began to consider whether one would actually need teeth to chew this as I reached my tenth chew of what was in my mouth. Soft, Tender, but still chewing required, perfect Lamb, and so much Flavour.
The new chap, who informed us he is from Romania, came to check all was well and that we were enjoying our meal.
Asif is a Chef! – was the proclamation.
With the Bread long abandoned, we both knew that this kilo was going to defeat us. Marg drew a line in the karahi, Takeaway was required.
Asif came out to ask the customary question, I told him that his Meat was wonderful. He thanked me for this. I then enquired about the Red Chillies – Bird’s Eye Chillies – is what they are, and safe enough to eat I was assured. Hector took no chances, but they did go in the Takeaway.
For once, Marg made no comment about the Spice Level and Hector none about the Seasoning. Both therefore must have been well pitched. Asif has proven that he can serve up a quality, authentic Karahi Gosht. Next time, no Starter.
The Bill
£29.50 It was another chap who dealt with the payment, two new staff members.
The Aftermath
We were offered Ice Cream as we departed, a bit late, therefore a pity.
Three Hours Later
The Takeaway was consumed, more Spicy, even tastier, and served piping hot.
Update June 19, 2021
Ten days ago, when I last walked along Allison Street, I was surprised to see the shutters down at Spice Haven. Today, the latest incarnation of these premises is unveiled – Nan Factory. People at this site do not appear to have much luck.
Food looks delicious. Were you not tempted to send the Karahi back to get it warmed up a bit ? Sounds as if on the day they were a tad disorganised. No matter as long as you both enjoyed your meal that is the main thing. Cheers.
Hector replies:
Asif was probably under pressure with the number of phone orders coming in. To reheat the Karahi would have spoiled the aesthetics, we accepted less than perfection.