OK, so this week, Hector is unashamedly promoting Handi By Darbar (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ). Having waited so long for the re-opening, it’s a matter of getting some in. Once this is achieved, Ambala may well be calling. Ambala is closed for renovation. It’s all happening on The Southside.
As posted on Saturday, Stewart was keen to join me today to a share the kilo, he was not aware of the great traditional Punjabi/Lahori Curry that is the Desi Korma. The rendezvous today was 13.00. arriving early, I found Moiz busy on the ground-floor area. The chairs were on the tables, Moiz was mopping his pride and joy, the new laminate floor.
Good to see you doing real work – had to be said as I headed up the illuminated stairs to the main dining area. I haven’t eaten up here since the well attended celebration of Visit #100 to Karahi Palace. That was three years ago. Last year Karahi Palace changed hands – twice!
Whilst I waited for Stewart, Moiz was showing a chap the transformed upstairs with a view to adding wall decorations. I suggested a poster print of Moiz, Qadeer, his father (Darbar Grill) and Hector! And why not? Having re-posted the first photo I took of Moiz with his father, I was reminded that this was seven years ago. Moiz hardly recognises himself.
The chap admired the new lighting system, thirty two, one watt bulbs. Sustainable. Moiz asked if I needed the heating put on, not necessary, even in mid February.
On seeing the chairs still on the tables, Stewart thought I might be hiding in a corner. Upstairs! Yes, the Hector is determined to make people aware of Handi By Darbar as a place to dine, not just for a Takeaway or source of a quick snack. This is a serious source of Desi Curry.
The kilo of competitively priced Lamb Korma Handi (£32.00) was ordered, along with a Vegetable Biryani (£7.95).
Naan, Rice? – asked Moiz.
Biryani has Rice, unless yours is different.
Ouch.
There was a debate about the inclusion of Mushrooms, Stewart regards these in the same way the Hector sees Ballast. Cut small – was agreed as being acceptable. Moiz did confirm that Vegetable Rice does taste better with Mushrooms. Does all Curry not benefit by having Mushrooms, somewhere on the plate?
Drinks. A 500ml bottle of Sparkling Water (£1.50) feels good value, £2.50 for Stewart’s lemonade does not. There’s Mango Rubicon in the fridge, but as that was downstairs, it was missed.
A platter with a modest Salad, Raita and Chilli Dip was provided as always. Stewart is not big on Salad. We left this untouched until the arrival of the main event.
We settled down for the wait. Cooked from scratch, this Desi Korma does not come out of – The Big Pot.
After some twenty minutes, Moiz came upstairs with complimentary samples of his Mocktails (£6.00): Mint Mojito and Berry Smash. Hector was not having the green one.
With fresh fruit and no – kick, the Berry Smash was something the Hector would never consider ordering. As with Saturday’s complimentary Cheesecake, Moiz knows that Curry-Heute will feature them. Publicity/Marketing.
It was just after 14.00 when the Biryani was brought upstairs. The dumb waiter may or may not work. A large plateful, enough to share as was the plan, served in the customary – handi. Instead a plate, a work of art.
Green Beans, Peas, Carrots and Sweetcorn were mixed through the Spiced Rice, the standard Vegetables which feature in this Dish. No Mushrooms. A bowlful of Raita accompanied, we had an abundance.
In bygone days, Glasgow Biryani was always accompanied by a bowl of Masala. Everywhere else, Raita, so it goes. Finally, the main event.
Lamb Korma Handi
Beneath the Toppings: sliced Bullet Chillies, Ginger Strips and Coriander, lay a somewhat – shiny/wet – looking Curry. Once the big spoon was applied, so the Masala took on its true nature. This was suitably – Thick – approaching – Dry.
The Lamb was on-the-bone, as it surely must be. We each took a generous portion leaving more than enough for the – Second Go-Round. Here we go:
The Seasoning registered first. Get this right and Hector is always a happy hound. Finding a whole Clove in my mouth took me straight towards a Manchester Curry. The Spice Level was decidedly – medium – this Curry is all about Flavour, not heat.
The richness of Flavour in the Masala was quite breathtaking, and due to the Clove, quite different from Saturday’s – portion. The underlying – Citrus – wasn’t quite happening.
Moiz was on hand to tell us two things:
It’s a kilo, so more Cloves went in.
The citrus comes from the yoghurt.
There was a range of Bones, Stewart seemed to find more. Fingers were employed as and when. Soft, Tender Meat, full of Flavour. One does not get this in Mainstream Curry Houses.
With the Biryani’s Vegetables, the Spiced Rice and not forgetting some Salad and Raita on the plate, there was suitable Diversity. Such is the price of the Vegetable Rice, it takes two diners to achieve this outcome.
In another moment of engagement, and Moiz will be kept fit with the stairs, the Hector revealed himself once more and repeated a comment written last time – the Rice prices are a bit steep.
Daddy’s prices, I may knock off a pound.
Time will tell.
Having topped up, Stewart spied the remnants sticking to the karahi. He was not for leaving anything. A Chapatti (£1.50) was duly ordered.
More chewing was required for the latter pieces of Meat. As one fills so the pace slows. But not across the table. Stewart had finished his half kilo and was busy mopping up. Maybe some years ago Hector might have engaged and a – Happy Birthday, Stewart!
Moiz took the polished karahi away as the Hector finished the final mouthfuls. Maybe Moiz didn’t believe we could do it.
Same again please!
Stewart wrote his own comment:
Nicely spiced, every spoonful different thanks to the rice and very soft lamb which melted away.
The Bill
£45.45 was reduced to £40.00.
Was this Bill# 2? Technically no, but Moiz made it so.
We were busy yesterday, somebody keeps posting how good we are.
The Aftermath
On announcing my plan to return on Wednesday, and try something else…
I’ll put a bed upstairs for you.
Two hours later, the Citrus. How did that happen?