Back from Berlin, and it’s a Saturday afternoon with Dr. Stan in Glasgow. Karahi Palace (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ) the chosen venue, not just a matter of – swelling the coffers – but a desire to once again enjoy their Spicy Lamb Korma (£10.00). Last Saturday was my first experience of Karahi Palace’s interpretation of a Lamb Desi Korma, a Curry I simply could not get enough of some years back.
The rendezvous was at 14.00, both Shery and Ayaz, Mein Host and presently the only Chef, were sporting matching black outfits, all part of the relaunch at Karahi Palace. Oh, and the TVs have gone. I advised Ayaz that I was waiting for one more diner.
As I took my seat, Dr. Stan texted to say he was running a bit late – order me a Lamb Handi with a Paratha (£2.50). I assumed he meant Karahi Lamb (£12.00), Handi has not been on the menu here for years.
To accompany, I had to have the Mushroom Rice (£5.00), even though I knew it’s in reality, a portion for two. Half would go to Hector’s House. Ayaz confirmed the Biryani style of the Mushroom Rice, and I remembered to ask for – no Green Peppers!
The wait was appropriate, As Shery brought the food, so he asked a favour: could he take our photos and post them on a new page on a certain social medium? Why not?
The Paratha was served whole and was made from Wholemeal Flour, not Hector’s favourite. So few venues serve the wonderful Malabar Porotta.
The Mushroom Rice, a Biryani, was a rich Pilau with Green Cardamom and quite a few whole Cloves. With Fresh Mushrooms, this had all the substance and Flavour one could desire. At one point I thought I might manage the lot, sense prevailed.
Karahi Lamb
At the point of ordering, Ayaz knowing this was for someone else, confirmed the Karahi would be still be a la Hector: extra Salt, extra Methi.
A perfect blend of herbs and spices – was Dr. Stan’s verdict on this wonderful creation. I shall offer no further comment on the Karahi Lamb other than read any of the hundred plus reviews posted on Curry-Heute.
Dr. Stan ate the lot, including every last morsel of Paratha.
Spicy Lamb Korma
Large pieces of Lamb on-the-bone, sat in the dark, Yoghurt-rich Masala. Herbs had been stirred in, this Curry could have it all. I arranged the Meat on top of the Rice, keeping back some of the Masala for the end. Sliced Green Chillies had been cooked in, a Korma bearing no resemblance to that which appears in Mainstream Menus.
Shery appeared with a portion of Raita. Ayaz was worried he may have made the Curry too Spicy, as if. The Raita remained untouched.
The Lamb was astonishingly Tender, and was bursting with Flavour. Well Seasoned Meat, well Seasoned Masala, this is what the Hector seeks.
With the Cloves, there was another source of Flavour, so much was happening here. Taking Lamb and Masala, the magical Citrus Blast was revealed. The Yoghurt may alter the Texture of the Masala, however, it remained far from Creamy. Of the four bones present, only one was – Sucky!
With the remaining Masala poured over, it was evident that there was not enough Curry for the Rice. The appetite sated, it was time to call it a day.
The Tanginess on top of the richness of Flavour, the quality of the Meat, a spectacular creation. The Mushroom Rice was the icing on the cake.
The Bill
£29.50 Appreciably less than what was being paid in Berlin midweek.
The Aftermath
We studied the menu on the wall, again I enquired about another favourite – Kofta Anda. Would it be on display if they had it? I was assured they would make it from scratch. Interesting, but coming to Karahi Palace and foregoing both Karahi Lamb and Spicy Lamb Korma? Weekly visits may become the norm.
Sunday Lunch
Chicken Biryani, using the famed – leftover Chicken – which every home has.
Even Spicier! Where’s that Raita?