Back from Berlin yesterday, plus another tour of Polska, nobody can be surprised to find Hector at Karahi Palace (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ) today. Marg didn’t fancy Curry for the second time in two days, she would return for her substitute Samosa with Salad (£4.50). For Hector, enough dalliance with the wonderful Spicy Lamb Korma (£10.00), back to his roots – Karahi Lamb – (£12.00) and a Chapatti (£1.00).
We arrived at 14.15 to find three diners at two tables. Hector’s preferred seat was available. There would be a steady stream of Takeaway customers throughout our stay, and a couple more dining in. Monday afternoon in Tradeston, maybe not quite as buzzing as Prenzlauer Berg was on Saturday. There was some demolition going on nearby, how long before these very premises succumb to the ongoing gentrification?
Unusually, Ayaz was front of house, Shery behind the counter, both dealing with seemingly endless Takeaway orders. In time they swopped and Shery came to take our Order. No Vegetable Samosas were available today, Marg would have a pair of Chicken Samosas. Hector relayed the Order:
A portion? Spicy? – asked Shery.
Ayaz knows – was reply. Ayaz would be Chef, extra Salt, extra Methi, understood.
The couple at the adjacent table were finishing their first course as we took our seats. They then demolished a Mixed Grill Starter (£16.00) which had everything from the Tandoor. Starter, aye right. For future reference, I note that Lamb Chops (4) are now £8.00. Once finished, they had a huge Takeaway ordered also.
Can she not cook? – I put to Marg, Bad-Boy Hector.
Later we saw them buying a mass of Meat at House of Cher, Tourists – there was my answer.
Samosa
Those which I had seen in the tray behind the counter, were uncooked. Having watched the operation, I can verify that Marg’s Samosas were freshly baked, not a reheat which is the custom in the majority of venues. Accompanied by a pot of Raita, they didn’t last long.
Filled with a good texture of Chicken Mince and Potato, with a wee kick, the flaky pastry made it more of a meal, with my Side Salad. The Raita gave enough moisture to fulfil my needs.
Karahi Lamb
Hotter than hot – is how the Karahi is served at Karahi Palace. Once has to wait until the first dip of Chapatti is possible.
Schrödinger’s Chapatti
When is a Chapatti both whole and halved? Today’s was partly scored in half, integrity had been maintained, just. Thin, Wholemeal, one is enough if it is eked out, an extra half Chapatti would be ideal.
I considered tipping the contents of the karahi on to the plate to reveal the efficacy of the Punjabi Masala, however, why force it to cool? After my reheat at Chutnify (Berlin) on Saturday, I was not in the mood for tepid food.
I stirred the Ginger Strips and sprinkling of Coriander in the super-hot Masala, in doing so, I made the peripheral Oil disappear. Stand by with the defibrillator.
Tomato Seeds stood out, Tomato skins also, then pieces of Green Chillies, this Masala was technically perfect. The first tasting confirmed this: Big Spice, perfect Seasoning, the Flavours hitting the palate and throat. Absolutely what the Hector ordered.
Counting the Meat whilst still in the karahi can be difficult. Today, I felt there was plenty, the bone count was around five, one Sucky! Plenty of Meat here and what quality. One cannot assume that Lamb will give off its own Flavour and that absorbed from the Masala, or the Spices, in which it was originally cooked.
Karahi Lamb a la Hector at Karahi Palace, bliss.
I hadn’t touched the water which had been served earlier, Marg had. I asked if she tasted bleach. The answer was negative, however, she could smell bleach on her fingers…from earlier laundry duties. It can’t only be me.
It’s about time Karahi Palace sold Sparkling Water.
The Bill
£17.00 So much more affordable than Berlin.
The Aftermath
Thumbs up to Ayaz.
He asked if we had enjoyed our holiday and confirmed he had seen some of the photos (on a social medium).
You don’t get Curry like this in Europe – I assured him.
Marg’s next Curry abroad should feature a venue which is possibly as close as I have found, and I do keep trying.
And so to buy some Lamb on-the-bone. Hector wants to try (again) to replicate today’s Karahi. Still waiting for a tutor to keep an arrangement.