Fifteen minutes of preparation, seventeen minutes of pleasure – yes, another review of the outstanding Karahi Gosht at Karahi Palace (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ). Reviewing the same – Curry – on every visit does provide a challenge to the humble Blogger, however, the conclusion to this report does provide an update, albeit sketchy, on Babu – Bombay Street Kitchen. Read on!
Arriving at Karahi Palace at 14.40, Shery was front of house, Ayaz was in the cooking spot, presumably Chef Rashid is off on his travels once more. Another diner was finishing his lunch. As he was sat adjacent to my preferred spot, I took the table mid-room, a different perspective if nothing else. The Order was relayed, the customary Chapatti would accompany, last month, the Naan did not impress.
The delivery guy was in and out, I still wonder as to the logic of ordering food in this manner. Maybe when I give up my car I shall find out. Anyone want a twelve year old diesel Passat?
Shery brought a jug of tap water, the Salad was not offered. Once more, a plastic cup, are they trying to be rid of their single-use plastic? The chemical taste I have been experiencing in this part of Glasgow was much subdued.
Today is day three of G-RAF (Glasgow Real Festival), as ever, Hector is doing his bit at the Foreign/Keykeg Bar, the adulation has been much appreciated. Apart from the chap who approached to talk about Pivo in Polska, quite a few customers remembered the Curry connection, it has been three years. One suggested the quality of Curry in Glasgow’s Mainstream Curry Houses is declining. I note Akbar’s won an Award recently, one of the few I visit on anything like a regular basis. Hector prefers his Curry Cafes.
Shery brought the food. The Chapatti had been scored in half, acceptable. At one point I considered ordering a second, it was working so well. Maybe one day someone will take me seriously and offer a half-Chapatti?
*
Karahi Lamb
Sizzling hot, and some! This is how food should be served. The Ginger Strips and Coriander on top were just dandy. As with last visit, today I decided to decant to the plate. This meant I could count the Meat, served as always – on-the-bone – to double figures. It also shows off the Masala Mash in all its glory. Here, the distinctiveness of an authentic Karahi Masala can be seen, that which differentiates it from – Curry. No blended Mainstream Masala here, just look at all the pulped Tomato, Green Chillies had been cooked in also.
Normally, when working at G-RAF, there’s Curry every day. Thursday began with an emergency dental appointment. I thought it wise to let everything settle down before I took on chewing and the risk of a bone being bitten into. Today was tentative.
The Spice was immediately apparent, a big blast, but still within the range of sensibility, likewise, the Seasoning. Seventeen minutes of sheer joy, the Masala on the Chapatti alternating with the Lamb. The Tender Meat was giving so much Flavour, one simply cannot take this for granted.
Ayaz looked over, with both hands and mouth occupied, I simply nodded. He gave the thumbs up, that’s Hector’s job. Ayaz had certainly done me proud today, this Karahi Gosht was right up there with the best ever had at this venue.
Seemingly such a simple Dish to prepare, there are loads of videos to watch online. My attempts at replication do not turn out like this. Respect.
The Bill
£11.20 It’s about time the prices on the menu board and website were brought up to date.
The Aftermath
And so back to The Briggait, where a Klingon Warbird had just flown over. It took me fully three hours on Thursday to realise that two metres from where I was working, the caterer providing the Indian Snacks was – Babu – Bombay Street Kitchen. I brought out the photo I took of this very lady at Mela back in 2014. The jigsaw was complete. Babu’s days at The Arches have gone, a Cheese Shop on Pollokshaws Rd. (Shawlands) was mentioned. 
Hector Holmes is on the case. I showed photos of her former premises on West Regent St., now – Bombaywalla – Indian Street Kitchen. I described my last experience there, the Lamb Sukka, she confirmed that – Sukka – means – Dry.
Dry Curry, bring it on.
Mela (Glasgow) is next Sunday (26/6) at Kelvingrove Park. Let’s hope it’s not a washout.