Hector out on a Friday night, so pre-retirement. Alan suggested Curry night for the chaps only, and the venue: Karahi Palace (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ). Who am I to disagree?
Approaching Karahi Palace at 20.00, the disco lights were flashing upstairs, a wedding reception, soon to reach its conclusion. I took my preferred place in the ground floor seating area. Ayaz, Mein Host, was in the cooking spot, a new chap was front of house serving, possibly brought in especially for the evening. We had timed it well, an hour earlier, who knows how long we could have waited. The down side, we never saw the Fayre that went upstairs.
Alan was having Hector’s usual Order – Karahi Lamb – (£12.00) in the preferred style: extra Salt, extra Methi, with a Chapatti (£1.00). Having had this six days ago, it was time for Hector to have the great alternative: Lamb Korma Spicy (£10.00) with Mushroom Rice (£5.00). Whilst the new guy wrote down the Order, I was communicating to Ayaz that we wanted – the full Bhuna.
Spicy – was therefore added to the mix.
Coffee, served in paper cups, was the only foodstuff I saw go upstairs. In time, the weans stopped running around, all was quiet on the Tradeston Front. A Modest Salad and Raita were brought to the table. The presence 
of Cucumber in both meant Alan was not having these. In the end, both remained untouched. When the jug of Tap Water arrived, Alan mentioned – bleach. Somebody reads Curry-Heute. As noted on Saturday, this appears to have subsided.
Karahi Lamb
Topped with the customary Ginger Strips and Coriander, the Karahi was ever so hot. Allan watched the sizzling, and realised he would have to wait for partial cooling, else he would have done himself damage. The Chapatti was served halved. We studied it then agreed it could have been made from a mixture of Wholemeal and White Flour.
Having described this Curry a hundred times, it’s good to have another person’s take on it. Alan will always count the bones, tonight he had fewer then me. His first ever Karahi here was described as – a bag of bones. Not so tonight, but Alan reckons the overall portion size has shrunk, well the Meat content. He took up Ayaz’ offer of a second Chapatti, however, only a fraction of this was required. The – half Chapatti – has to be invented.
That was very tasty – was the spontaneous comment as he wiped the karahi clean.
Lovely, very spicy, less meat in the portion.
This is compared to his last visit here which was pre-Lockdown. How has he denied himself the pleasure for so long? In this period, we had discussed sharing the kilo, alas, Hector is not yet ready for this challenge with only two diners.
Lamb Korma Spicy
Served in a bowl, without Toppings, because this is Curry, not Karahi. Alan noted the more – Soupy – nature of the Dish also, hence the need for Rice. The Masala was dark, menacingly so. I decanted the solids and some Masala, leaving the remainder for the end game.
Mushroom Rice
Twice the price of the standard Rice Dishes, the quantity is commensurate. I had already declared that half was going home. This is a effectively a Biryani, the Mushrooms offering Diversity. The Spices in the Rice complement the Curry, this has become a tried and tested combination.
Cloves! – registered immediately, and aggressively so. The Spice Level was distinctly high, the Seasoning spot on, for Hector. Apart from Clove, the depth of Flavour here was stunning. I awaited the possible – Citrus – not tonight. I asked Alan if he had been to Kabana (Manchester), not yet. This Spicy Korma was comparable to their so-called Karahi. The Texture of the Lamb took me back to Kabana, and this is a major compliment. Two – Sucky Bones – it was all happening on Hector’s plate.
Spicy? The Spice Level seemed to grow. On biting into a Peppercorn, I studied the Masala, none. On digging through the remaining Rice, – aha!
Ayaz had certainly pulled out all of the stops, most certainly the – Fiercest Curry – I have ever been served at Karahi Palace.
*
The Bill
£31.00 There is evidently an extra charge for – Bespoke Curry.
The Aftermath
Ayaz was beaming, then laughed aloud – Spicy!
I ate it – was the response.
Anyone can add Chillies and up the Spice Level, to do so and retain this depth of Flavour, takes special skill.