The first port of call on my Saturday afternoon wandering was Deira Lahore (641 Cathcart Road, Crosshill, Glasgow G42 8AE). I have been doing this periodically but most recently, if recent is appropriate, visits have not fulfilled their purpose: to say – hi – to one of Glasgow’s understated Chefs – Waris.
The man himself was front of house as I entered, the reception was warm, sincere, the single customer waiting for his order must have wondered – wtf? Whilst Waris sorted his Takeaway, I examined the Curry on display. Despite the fact that I was meeting Marg at Yadgar shortly for a feast, it felt churlish not to put some cash into the coffers of Deira Lahore.
Aloo Gosht (£5.99) and Keema Aloo Mutter (£4.99) looked like the best of what was available, I will admit to believing I saw (wrongly) Aubergine in the Lamb Curry melange. Waris held up two sizes of container, Hector went – large.
The Bill
£12.00 Large portions.
The Aftermath
Thereafter we managed to chat. Waris insisted I photograph his colleague – the Chef – so presumably what I had just purchased was not cooked by my friend.
On previous visits I have been aware of a small table in the corner, sitting in was possible, albeit a squeeze. Today, the seating gave the impression that they are more serious about accommodating diners. Waris agreed he would cook for me by arrangement, and suggested I bring friends, but not too many. I mentioned – Namkeen Karahi – as this is something Waris does particularly well, however, on studying the Deira Lahore Menu, I see there is Fish Karahi.
Can Hector resist a Fish Karahi? Could it be the definitive example of what I have been searching for all these years in Glasgow? At the hands of Waris it may well turn out to be.
The reviews of my Takeaway follow below, in the meantime I wish to highlight that Deira Lahore is open at 10.00 daily with – Desi Nashta – served on a Saturday and Sunday. Asian Style Specialities – include Paya and Haleem for those who enjoy that sort of thing. For Hector, Aloo Gobi may well suffice.
Monday – Aloo Gosht
I don’t know what caught the light and made me think – aubergine. Possibly a large piece of Cinnamon? The presence of – Sucky Bones – was the big plus here, hopes for something beyond – decent – were raised.
Whilst the karahi was in the oven, I set about making some Fried Rice with Onion and Mushrooms, two portions, enough for tomorrow also.
The Shorva soaked into the Rice, this is how I prefer to have a Curry with a Soupy Masala, it also spares the laundry bill when Chapattis are involved. The big – Spice hit – took me a bit by surprise, good for something off the shelf, as it were. The level of Seasoning I marked down as being – OK. The Meat varied from mostly Soft to Tender, some chewing required, and the portion was plentiful. The Potatoes is where the full – Desi Curry – was revealed, here much more Flavour was revealed. Ah, the humble Potato, such a major player in the enjoyment of a Curry.
Desi – this Curry most certainly was, but nothing earth shattering. It were awright – as they say in Yorkshire, is how I felt whilst eating this Curry, however, towards the end, something happened. The sense of satisfaction kept growing, the Seasoning became more prominent, the Potatoes? Hector’s palate was in a very good place for a full hour after finishing. Remarkable.
Tuesday – Keema Aloo Mutter
This Curry was – Wet. I note that Deira Lahore do a Lamb Mince Karahi (£6.99), this was not it, this was – Curry. So much so, it was reheated on the hob, no worries here about losing precious moisture. As with the Aloo Gosht, Mushroom Rice would accompany.
Spice? Where was it. Seasoning? Nope. Flavours? Had I been served this as Mince, Potatoes and Peas, it would have been acceptable, as a Curry I have to ask – really?
An infusion of Cloves would have kick-started this Curry, Cumin, Herbs too, sorry, this did nothing for me.
