Yet another horrible, wet, Saturday in Glasgow; if August continues to be so, then, a priori, September can only be drier. Plodding through the puddles along Allison Street towards Sheerin Palace (300 Allison St, Govanhill/Crosshill, Glasgow, G42 8HQ), I noticed there was sign of activity at Nan Factory (223-225 Allison street, Glasgow, G42 8RU), this I would check out later.
Kofta Anda? – I said in both hope and expectation. I spotted the tray containing the telltale Oily Shorva, with Eggs protruding.
With? – asked the chap serving. Occasionally I recognise the staff here, this was certainly a new chap, so Hector’s ritual note-taking and photographing all, would be unknown to him.
Bread is the logical accompaniment for Kofta Anda, Hector is still not ready to abandon Rice. I asked for Rice and was offered the Chicken Biryani which sat beside the Meatballs. How many times have I had this at Sheerin Palace? I suppose the reheat was easier, and quicker, than preparing Plain Rice from scratch.
I have been looking forward to having Kofta Anda on these premises for many months. Back in June, Marg and Hector were here on a Wednesday, none left. At the end of April when freedom to travel was returning, I had to settle for a Takeaway as they were not having sit-in customers until after Ramadan. This means it was June 2019 when I last managed to secure one of my favourite Desi creations, and enjoy it at source.
A Salad and Raita were brought to the table. I asked for the customary jug of tap-water, they have stopped providing this, the curse of Covid? A Mango Rubicon was ordered, no Sparkling Water here.
I had a fellow diner for a few minutes. He too was enjoying the Biryani and a Seekh Kebab. I’ve never had a Seekh Kebab here, there’s no Menu, so who knows exactly what is available, and when?
Chicken Biryani
I had seen the chap decant a huge plateful of Biryani and was prepared for what came. Even so, I knew this would be beyond my capacity.
The Spiced Rice would probably be even more – interesting – with Vegetables. With this in mind, I added some of the Salad to the side of the plate, Raita too. I had been given the usual two pieces of Chicken on-the-bone. This was a feast.
Kofta Anda
Four Meatballs, one Egg, and a plateful of Shorva, the standard portion, however, the sliced Green Chillies and Coriander Leaves added a nice touch. I poured most of the Soupy Masala over the Rice and quite sensibly, retained some for later. Last week in Manchester, the difference in taste between the same Curry with Rice instead of Bread was highlighted. I halved my first Meatball, pinkish inside, Spicy, but not a huge amount of Flavour. I dipped the second half in the retained Shorva, now we’re talking. The Seasoning was in the Shorva and so the Flavours flooded out, excellent.
One Egg, two bits of Chicken, which comes first?
Having had quite a few spoonfuls of the tasty Rice, I then concentrated on the Egg. The Egg, Rice and Shorva made for a great combination. I still had Meatballs and Chicken. The coloured exterior of the Chicken suggested some sense of absorption, the inside was white, I rest my case. This was nothing like as flavoursome as the Quail/Baterai enjoyed at Kabana (Manchester) last week.
I was going to end up with dry Rice, or by adding more Raita, cold wet Rice. The serving chap came through to clear the other table and asked if I required anything else.
Can I have more Shorva, please?
He took my almost empty bowl away, minutes later I had a top-up. This transformed the meal, the injection of heat and moisture was exactly what was required, the lake on the plate was collateral damage. I admitted that I knew that I should have been having Bread with my Shorva, he told me he likes to soak his Chapatti in the Shorva. That I’m not ready for, but it would prolong the life of a Roti.
I had been given so much food, it was a matter of eating until I reached a point where I could leave a respectful amount. With a car, I would of course have taken all away. On a Saturday afternoon, other things are planned.
The origins of the Earthy Flavours which emanated from the Biryani were revealed: Green and Black Cardamom, Peppercorns and Cloves. Rice and Shorva, I 
wish I could have eaten more. My mission was interrupted, the chap came through with a Soupçon of Masa Daal.
Red Lentils – he informed me. It was cold, who eats cold Daal? Dry tasting, it might have been a worthy accompaniment if served – hot.
The thought was appreciated, it also confirmed that we were establishing a rapport, unusual at Sheerin Palace.
The Bill
£10.00 a round sum.
The Aftermath
Sheerin Palace is where I first encountered Baterai/Quail, or – Bird – as it was written way back. I asked if this was still served, alas, not. I mentioned the long passage of time without Kofta Anda and my last visit when they had run out. He advised that I should phone in and they would keep me some.
Who is this chap? Excellent service.
And so to Nan Factory, the latest moniker to adorn these premises. Spice Haven is no more yet I still see this name being advertised on a certain social medium. The dining room was empty making me even more surprised to see two tables in the main shop, both fully occupied. I recognised one of the two chaps behind the counter, but from where? He disappeared into the kitchen at the rear and so I engaged the remaining guy. On asking for a menu he held up a laminated sheet, the only one? On reading though the menu, it was clear that Curry was no longer a major feature. Grills and Pizza dominated, two Karahi at £3.99 puzzled. That was the only suggestion of – Curry. Having left the exterior signage to show – Lahori Karahi – I asked if they were still serving this. Order day before – was the reply. As I turned to depart so he told me I should visit their other shop.
Where is it?
Original Khyber on Kilmarnock Road.
That’s where I had seen the other chap, and possibly both of them!
With Curry not a priority at Nan Factory, I see no need to return, Original Khyber is certainly worth another visit. We’ll see how long Nan Factory lasts at this locus.