Yes, Hector is back at Shahi Mahal (452 Cathcart Rd., Govanhill, Glasgow G40 7B2) for the second time this week, a practice not unheard of in the annals of Curry-Heute.
Today marks the fifth Curry ordered at Shahi Mahal, and therefore satisfies one of the criteria to be added to Hector’s Recommended Curry Houses and being local – Glasgow’s Top Rated. Not all Glasgow venues visited five times have reached this status, and are probably unlikely to do so.
Hector has become a regular at Shahi Mahal due to the presence of Zahir, formerly of Sheerin Palace, a most understated venue. He has taken his knowledge and expertise a couple of blocks north, and for Hector has added even more. Today marked the third Lamb Karahi experience at Shahi Mahal, and for the second time – the full kilo (£35.00).
Lord Clive and Lady Maggie of Crawley have been in Glasgow since Thursday, and had yet to have Curry. There was talk of Dr. Stan and The Rickmeister joining us, just talk.
Entering Shahi Mahal at 13.40 two familiar faces were sitting at the table directly in front of the counter. One told me that Zahir was not here today. This is something I raised when here with Marg earlier this month for – the kilo. Zahir cannot be here constantly, is Shahi Mahal set up to produce Karahi Gosht and maintain the required standard?
Zahir’s assistant took the Order. To be clear, I mentioned – Lamb on-the-bone. He further clarified – some pieces without. With no Keema Naan on the menu, I gave Clive his options. He chose Garlic, Hector the Coriander Naan. Maggie would share. There’s that word again. I managed to negotiate a jug of Tap Water. A glass of Mango Lassi completed the Order. Maggie was worried that the Karahi might be too much in terms of Spice, the Lassi would provide respite.
Once again, two booths were occupied, we were relegated to the third, nearer the window. Today, no weans, yay!
A young lady brought the water, plates, napkins, but no cutlery. Perhaps all possible weapons had been requisitioned to defend Moscow? In time the customary Modest Salad and Raita appeared, forks and spoons too.
The – kick – from the Raita forced Maggie to make the usual declaration. Hopefully we got that out of the way. What was taken initially to be hair, was later downgraded to thread. Then there was the realisation that these were strands from the fruit pulp in the Lassi. So it goes.
Assistant and the lady assembled the food on the table, one feels there should be a fanfare when a kilo is presented. Both Breads were served whole, box one ticked. 
The Naan at Shahi Mahal, although not served in the classic Tandoori, teardrop shape, are certainly worthy. Puffy at the edges, there was sufficient rising to create the verge of blistering. There was a sufficiency of Coriander, both Clive and Maggie remarked on the quantity of Garlic on the other Naan, Maggie: The Garlic Bread was extremely garlicky.
This Naan, Hector avoids, the Garlic can distort the Overall Flavour of the Curry. Would Clive and Maggie today be having a different Curry experience from Hector?
Lamb Karahi
The Toppings comprised of Ginger Strips, Coriander and sliced Bullet Chillies. There was already a fair amount of Oil collecting on the periphery of the karahi. Having served – round one – I sat the karahi at an angle such that excessive Oil would drain to one edge. Today, nobody dipped into this. On studying my own portion, the Oil is certainly obvious, however, no Oil, no real Karahi experience. I have seen many a kilo in my times of self-indulgence. Some have been significantly – smaller – than others. This Lamb Karahi was at the voluminous end of the scale, and would prove to be comfortable eating for three. Marg and Hector tried to share the kilo last time, a substantial Takeaway was called for.
Ginger was the first Spice to register on Hector’s palate. Then the Spices from the Masala itself kicked in. The Masala was beautiful. With Tomato Seeds to the fore, the Texture was spot on, suitably – Thick – full of Flavour, Earthy.I prefer this Punjabi Karahi to the Charsi which is becoming increasingly dominant.
The Meat was as Tender as should be. Maggie seemed to have the Sucky Bones (we need sound), Hector, the knobbly ones. With a decent – kick – and the Seasoning pitched to perfection, this Karahi Gosht was living up to expectation, but who had cooked it?
At the outset, Clive remarked on the temperature of the food. The joy of sharing the kilo, it comes when ready, and doesn’t have to wait for the other Dishes to be prepared. Clive tends to eat his share of Karahi then attack his Bread. By round two, he had tasted the Karahi without, then with the Garlic Naan. I could tell he was enjoying it, however, his verdict still took me aback:
I think that was the best Lamb Karahi I’ve ever had. It had a kick, but that was spot on. Lamb was tender, I didn’t have to suck the meat too hard to get (it) off the bone. It was hot and right level of spicy hot.
Best Lamb Karahi ever? We have shared a few, Tooting, Whitechapel, and across Glasgow. That was quite a statement.
Maggie:
Pretty much as Clive said. My initial thought, it might be too much (Spice), that did not transpire, very tasty.
I asked the Lady who had cooked the Karahi, it was the – Assistant. I relayed Clive’s comment. Praise where it’s due.
The Bill
£43.00 A better price than when Marg and I shared the kilo.
The Aftermath
We were all smiles as we departed. QED – that which had to be established, had just been done so.
Later in the afternoon, Hector received a link to an online recipe for Desi Korma. This will be cooked as soon as some new key ingredients are sourced.