Black & White? The population of our fair city belongs in one of two groups: those who know how wonderful the Curry is at Karahi Palace (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ) and visit regularly, and those who don’t. Hector makes a point of being here monthly, however, as has been written oft in these pages, this is self restraint in the extreme.
Mags enquired on Thursday about my Curry plans for this afternoon. Mags, Marg and Chapatti John have each asked me in the past week why I dine alone so frequently, especially on Saturdays. People know if I’m in Glasgow on a Saturday afternoon, I’ll be in a Curry House, they only have to ask.
Today’s was not my first visit to Karahi Palace this week. On Monday afternoon, I came intent on having my Karahi Lamb (£9.00) fix, to find three of the four street level tables occupied by families with weans, and the fourth table waiting to be cleared of dirty plates etc. How many weans? Literally hundreds – to use the annoying vernacular which currently prevails. But that is not why I took my leave. Having taken a place at the free table before anyone else got there, I was advised by the new chap that there was – no Chef and therefore no Karahi. This was not good, but then the assembled mass were eating Burgers, Pizza and Kebabs, perhaps one of the four capable Chefs had taken a break?
With more time at my disposal, I should have turned left and gone to The Village. Alas, being 14.40 the thought of the Buffet at Namak Mandi (which ends at 15.00) came to mind. Such is the pricing of their Lunchtime Buffet, even the dregs might be good value. There was no Buffet. There was no Curry-Heute, had there been it would have been posted. This was not the end of Hector’s frustration. I walked out of a third establishment, one I had seen queued out previously. Having taken my seat and studied the menu, I have to challenge the owners of that particular chain as to why they think they are serving – Deutsche – Donner? For a start, they don’t have the correct Bread which is a major feature of the genre.
I arrived at Karahi Palace early. I had allowed extra time to purchase my train ticket, the subject of a rant on a certain social medium last Saturday. Why are all train tickets not available on the apps, especially Scotrail’s who offer the concession fare? Mags arrived moments after the arranged 14.00.
Have you ordered? – asked Mags, there being no secret as to what she was having. I had elected to wait before ordering the inevitable: Karahi Kamb and Aloo Gosht (£8.00). The latter is now firmly part of the Menu at Karahi Palace, Mags has played her part in this – the best Aloo Gosht in the World! I think I’ve had it here once, so just how good is the Karahi Gosht?
I photographed the new menu posters on the wall. I am amused that the – Chefs Specials – do not appear to be available in Lamb. All Lamb at Karahi Palace, Kofta aside, is served – on-the-bone – and long may this be so.
The waiter who had disappointed me on Monday took the Order.
Roti? – yes – I replied. Mags asked for a Chapatti (£0.80). Is there a difference as to what is served here? This is my one hundred and twenty second-th review of Karahi Palace, perhaps I should have established this some time back?
Salad was declined, however we both had a can of Mango Rubicon (£1.00) and shared a jug of tap water.
The Bread was presented whole, as it should be, the Roti underneath. They were different. The Chapatti was lighter, thinner, White Chapatti flour? The Roti was thicker, Wholemeal Chapatti flour? The only other sit in customer praised the thinness of the Chapatti as he left, quite unusual. Also unusual, my Roti stayed soft, the first one I’ve ever had which did not turn to crisp. I ate every bit, Mags only needed half a Chapatti.
Karahi Lamb
I should make a video – I said to the waiter when he placed the karahi before me. In the past, I have. Hot – does not begin to describe the temperature. The Oil and Masala sizzled for more than a minute.
Hot-hot-hot! – was my inevitable remark as I attempted to eat a bit of Roti dipped in the Oil. For reasons unknown, with care, one’s mouth can tolerate temperatures fingers cannot. The Meat would have to wait.
Sliced Green Chillies, cooked in, complemented the Toppings – Ginger Strips and Coriander. When I dared to try the Lamb, there was an eruption of Flavour on the palate. Here is what separates the best Curry Cafes from the Mainstream Restaurants, the Meat is not a last minute add-on, it is an integral part of the Curry. Tender would not begin to describe this Meat, seriously soft, yet maintaining shape and texture, no sign of pulp in this Karahi Gosht. There’s more, but at this point I have to bring in Mags.
Aloo Gosht
Mags marvelled at the size of the portion. When visiting Karahi Palace after days out in Musselburgh, Mags tended to eat half and take the rest home. Now she manages this size of portion with little effort. Not that she doesn’t have Takeaways, she proudly showed me the Karahi Palace app on her phone.
As I ate, so I became aware of the fatty bits still attached to the Meat, I was having no problems with this whatsoever, however it was Mags who stated that this was adding even more to the overall Flavour. I had to agree.
Still the best Aloo Gosht served anywhere, and I’ve had a few – Mags declared, and not for the first time – and today’s is the best ever, I don’t know how Rashid does it.
My sentiments indeed, Chef Rashid is the Maestro.
On Wednesday at Kebab Mahal (Edinburgh), I was aware of the Tomatoes cooking in the hot Oil and giving a Flavour which was approaching that served here. Hector’s brain cells started to vibrate, trying to identify that which turns the ordinary into the spectacular. I once again considered the Tomatoes. Tomato Seeds were visible in the Masala Mash, which today was truly spectacular. Dare I say that Rashid had – over-Seasoned – my Karahi six weeks ago?
Today’s was more spot-on than spot-on, as in Kevin Kostner’s – Robin Hood – firing an arrow. As a consequence, all the Spices therein were working in harmony but I was particularly aware of the Tomato. Seared Tomato – has become my new thesis. The Oil was so hot, it gives a new dimension to the Flavour?
The Bill
£20.60 And this includes the £2.00 for drinks.
The Aftermath
I applauded Chef Rashid as we took our leave.
It’s good to thank him face to face – observed Mags.
Ah, the curse of the app, Chef doesn’t know who he is cooking for.