The plan today was to confirm the continuing efficacy of Karahi Palace (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ) in light of the new ownership. Hector had arranged to meet up with Mags at 14.00. Mags would have her usual Aloo Gosht – best served anywhere – is her accolade. Hector would have his alternate Curry to Karahi Lamb – Spicy Lamb Korma. The outcome would determine if this was Visit #144 or Visit #2.
The best laid plans … the shutters were down, Karahi Palace was closed, again. I texted Mags, The Village “Curry House” (119 West St., Tradeston, Glasgow G5 8BA) was the fallback.
Ramadan is over, consequently , or otherwise, The Village was empty this afternoon. The waiter confirmed they had been busy last night, this indeed was the morning after. Mags arrived shortly after I had taken a table, at the window. Hector, the Curry exhibit.
Spicy Lamb Korma, my love of this Curry began at this very venue some fifteen years back, now back on the menu as Desi Lamb Qorma – Lamb on Bone (£12.95). A Mushroom Rice (£3.50) would accompany.
Aloo Gosht is not on the menu at The Village. After deliberation, Mags opted for Lahori Karahi – Lamb on Bone (£12.95) with a Tawa Chapati (£1.25). A jug of Tap Water completed the Order.
We settled down for the wait. Thirty five minutes, more, proper preparation, unlike the nonsensical experience at the start of this week at Kebabish Grill. I was hoping their representative would have contacted me by now, apparently not to be. They know what they did.
Who are you? – asked the manager who appeared from nowhere. He was aware that I had not been to The Village’s Ramadan Buffet, a culinary highlight in Glasgow’s Curry Calendar. Hector’s recent German Trip followed by Marg’s excursions to Durham and Inverness meant there simply wasn’t an obvious day in the diary. The roasting of a – whole lamb – was related. Our loss.
The manager brought the food to the table around 14.45.
I have previously described the Rice portions here as minimal. Today’s Mushroom Rice, once decanted, covered the dinner plate. Enough Rice, though maybe not to share. Better this than the European mountain of waste. With fresh Mushrooms, a worthy accompaniment. As I know what is about to be written below, I’ll permit a moment of nostalgia. The Mixed Vegetable Rice as served at The Village once upon a time, that was something else.
Desi Qorma – Lamb on Bone
This looked the part. Topped with Coriander and Ginger Strips, the Masala had the anticipated viscosity. I counted the Meat into double figures as I decanted, large pieces of Lamb, a few bones, one – sucky. The quantity of Curry and Rice sitting before me looked a sensible portion. This I knew I would finish, but how can others have Starters too?
The food was hot, something one cannot take for granted, even at The Village. Being the only customers certainly helped here, straight from kitchen to table. On hearing positive noises from across the table, unusually, I started with the Meat. Indeed it was excellent, Tender, soft. The Spice Level was pitched well, I encountered a solitary Green Chilli. Most should manage this. The Seasoning was down, a crucial parameter in any Curry. The distinctive – Village Curry Taste – was therefore not forthcoming. The Citrus Blast which I associate with The Village Desi Korma was not present either. Whilst this was still very much an enjoyable Curry, better than served at many a Mainstream restaurant, this was pale shadow of what was served at these premises a decade and a half ago.
Lahori Karahi – Lamb on Bone
Apart from being served in a proper, i.e. black karahi, there was little to distinguish this from the above. The lady who has watched Hector consume many a Karahi Gosht seemed to be on a journey to Damascus. The Meat, the Flavours were all praised as Mags ate. I have oft wondered why she perseveres with Aloo Gosht when authentic Desi Karahi is on offer.
Lamb (was) melt in the mouth. First time with this dish: spicy and peppery, will definitely have it again.
So certain was Mags that her Curry was a winner she insisted I have a sample. And so a Soupçon crossed the table.
Wow! – this was astonishing. This truly put my – Curry – in perspective. The intensity of Flavour hit the Hector plate. The Seasoning was there, QED.
Mr. Baig, Mein Host, came across to greet as we finished. Whilst he admitted to having done well with the Ramadan Buffet nights, he once again declared how difficult it is to sustain his business. Last time he listed the ingredients which have gone up in price. This time it was energy costs. He fears that unless something is done about the cost of both gas and electricity, drastic measures may be necessary. He quoted some venues going part time, but knew nothing of his nearest neighbour.
The Bill
£30.65 Not buying drinks does keep the price down.
The Aftermath
We headed back along Nelson Street to take the bus across the river. Outside Karahi Palace, Ali, the new proprietor was pulling up in his car. Ali wound down the window to greet.
You are closed, we went to The Village.
Once again he explained the erratic opening hours on a – big order.
This may be good business for him, but if Karahi Palace is to continue to be recognised as one of Glasgow’s finest venues to come and experience Curry at source, then this will not do.