March 18th marked Hector’s first visit to Shahi Mahal (452 Cathcart Rd., Govanhill, Glasgow G40 7B2), the – The Works – were most certainly enjoyed. Then it was but the half kilo of Karahi Lamb (£16.00), today the – kilo (£30.00).
With the domestic hockey season over, Marg once again realised that if she didn’t join me for Curry-Heute, she wouldn’t be fed. Marg knew where I was headed, and did not question what I had in mind on arrival. No Aloo Keema (£6.00 for Marg today, she was caught in the trap.
Marg drove us across the river, today’s Southside Curry would be significantly different from the Mainstream served at The Alishan Tandoori last week. Shahi Mahal is a – Desi – Curry Cafe, here is served – the right stuff.
Arriving at 13.45, the chap front of shop greeted us warmly, he must have been here on Visit #1. I asked for Zahir, Mein Host the Chef, who duly appeared.
Can you cook us a kilo, in Lamb?
He knew I meant business, and duly retreated to the kitchen.
We took the table which has already become – Hector’s spot – in the otherwise empty premises. Two chaps would take the booth behind us, they only snacked.
Before taking his leave, the assistant offered to change the TV channel. We were happy to stick with the Asian. No offer of – Pendragon – then.
A new assistant appeared, he took the Bread order. Coriander Naan (£2.50?) for Hector, a Chapatti (£0.80) for Marg. At 14.05, Zahir presented the plates, a worthy Salad and two Dips.
These are not complimentary – I informed Marg. However, I knew she would appreciate the distraction. Two 500ml bottles of Water (£1.00) completed the Order.
26ºC in Glasgow today, the ice cold water went down a treat. Sparkling Water would have been better of course, but the Southside Curry Cafes tend not to embrace this.
We were carefully sharing out the Black Olives when Zahir brought the Karahi. 
Thirty minutes, an apposite amount of time to turn pre-cooked Lamb into Karahi.
His assistant brought the Bread, served whole as they should be. The Wholemeal Chapatti was large, and had risen air pockets. Similarly, the Naan had loads of blisters, was puffy in parts, and smothered with Coriander that had been partially cooked on top. Flakes of Charcoal would drop everywhere, fun! More Bread than we would manage, yet modest when one sees families out to share our Main Event. Charcoal Flakes – a new criterion?
Karahi Lamb
Topped with Coriander, Ginger Strips and sliced Bullet Chillies, this Karahi Gosht was served in the classic – Desi – style. The quantity both impressed and challenged. Looking back to the – kilo – served last month in Tooting-SW17, the Wandsworth Karahi suddenly looks paltry. The – kilo – at Shahi Mahal was – the full Bhuna. In Tooting we were three sharing, today two. What had I done?
Two days after Tooting, Marg and Hector did share a – kilo – at DumPukht Lahori. That was later in the day, and Marg hadn’t been fed in my absence? We managed Aqeel’s Lahori Karahi – without duress. Zahir’s was clearly going to be a challenge, but fear not, we had the car, Takeaway remained an option.
A Hector cannot live by Karahi alone. This partly explains the alternating visits to the Mainstream Curry Houses. Amuse Bouche? By having bog standard Curry, moments like today’s can be fully appreciated. It also makes for a more comprehensive Blog.
The Oil appeared minimal initially, but did collect on the big spoon before the base of the karahi was exposed. Thereafter, the slick duly formed. Marg was in here oft with her Chapatti – heart attack on a plate – I warned. Many are put off by the Oil, those who know, appreciate the mother-lode of Flavour contained therein.
Two familiar Flavours hit the Hector palate – Cloves and Pepper. Peppery Karahi always wins Marg’s approval. It was quite some time before whole Spices were unearthed – Clove and Peppercorn. It’s almost as if the Hector knows what he’s talking about.
The Meat was served on-the-bone, this was not even verified at the point of ordering, one makes this assumption. Desi Karahi. Sucky Bones were present, more-so on my side of the table, Marg has a keen eye and tries to avoid bones.
My first pieces of Meat were amazingly Tender and giving of Flavour. The next couple were more chewy and did not. A mixed bag, from different depths of the Lamb pot?
I made no note regarding Seasoning. It was neither in one’s face or lacking, one concludes – pitched well. And so, we had Karahi with amazing Flavour, and it just kept coming. The joy of the – kilo – when shared between two, maybe the only time you’ll read Hector using the – share – word without condemnation.
Having observed Marg admit defeat, there was a quick calculation. Finish what I still had on my plate and more than a decent portion would be left for Takeaway.
Marg had a few words:
A spicy blast of flavour when eating the Karahi, and I chose a few bones. I enjoyed the fresh salad with the Raita and ate nearly all the Chapatti when picking up the meat with the sauce.
The substantial remaining portion was taken up to the counter, with about a third of the Naan, then duly taken away for packing.
The Bill
£42.00 Who knows where this sum comes from? The prices quoted above are from the menu which may be out of date.
The Aftermath
We departed with warm wishes, but not from Zahir.
Zahir had left the building at 14.30. Shahi Mahal opens daily at 10.00, one may deduce Zahir had been here since then, and was due a break. If one arrives whilst he has gone is there someone here to the necessary? A young lady was also spotted behind the scenes, it is likely that she is more than capable. Time will tell. And with the Glasgow Real Ale Festival – G-RAF a few days away, Hector might sneak back here for more investigation. It’s but five stops on Bus 31 from The Briggait.