This wretched year is drawing to a close. Why do I think that administering vaccine to all, twice, is going to take an eternity? In possession of our hospital issued – permission to travel – we crossed the river to spend time with Mother at the QEUH. On leaving the hospital at 15.00, I phoned Aqeel at DumPukht Lahori (39-41 Paisley Rd. West, Glasgow G51 1LG) to arrange a Takeaway: a kilo of Lamb Lahori Karahi (£20.00) a Naan (£0.90) and a Chapatti (£0.90). There was a leisurely drive through Govan to Paisley Rd. Toll.
Aqeel gave his customary warm greeting. Marg and Hector were last here in October, two days before our pubs were due to close for sixteen days. In another week, it will have been three months. Takeaway is all we have, and I was not missing the opperchancity of securing that which is most certainly not available in Clydebank.
Aqeel worked his magic. The Lamb is clearly cooked in advance. What was going on in the frying pan remains a mystery, Curry was being transformed into – Karahi.
Aqeel was keen to tell me that he is still open early for Breakfast. I suspect he was due to close for a break at 15.00, his wife and weans were waiting for him. Having been introduced, I explained the ongoing photography. The coffee machine looks like a recent addition. I assured Aqeel that when this period of restriction ends, Marg will most certainly be ordering coffee at the end of her meal.
The Bill
£22.00 Still the best value in the city.
With dinner planned for @18.00, I wasn’t waiting that long to sample the fayre. I took a Soupçon of the still warm, Oily, Tomato Mash. The recent present from Yadgar aside, I have not tasted anything this intense since the Beef Curry at Taste of India (Athena) at the start of November. The Seasoning was there, in the face, the Spice kicked in, viscous, Marg will love this, not, then Ginger. This meal was going to be something special, a Curry in a different league from the Mainstream Takeaway available to Hector in West Dunbartonshire.
The Curry was decanted and reheated in the oven. A minute in the microwave was enough to restore the Bread, the plainest of Naan, a Wholemeal Chapatti, enough. The previously purchased Coriander still looked fresh enough to add as – foliage.
Lamb Lahori Karahi
The topping of copious, long strips of Ginger, had been cooked in, the Coriander would prove to be a worthy addition. Taste-wise, I knew what was coming, at least from the Masala. Is the Meat giving or taking – one of the parameters which makes a Curry standout out from the ordinary. This Lamb was giving so much Flavour, the presence of the bones was surely a key feature in achieving this. There were a lot of bones representing a fair cross section of the carcass. At this price, it all goes in, peasant food – came to mind, authentic. This was not the shoulder/leg which some venues boast. Marg has a strong preference for – boneless – but appreciates the benefits in terms of Flavour. Every mouthful was sheer joy.
As ever I alternated between scooping Masala with the Naan and tackling the Meat-Bone. The half kilo each was therefore manageable, I ate all but a scrap of the soft Naan.
This was proper – Desi Cuisine – so far ahead of the Mainstream, Marg too recognised this creation for what it was:
Fiddly, all sorts of meat, I’ve been (previously) spoiled. I liked the masala, when I got to it. Very tender, peppery, I felt it was quite oily. A good flavour to the meat and sauce. I felt it was my husband’s sort of dish.
Indeed it was.
A – Happy New Year – to all the Curryspondents and readers of Curry-Heute. This seasonal greeting may have taken on a much deeper meaning than before.