Sheerin Palace (300 Allison St, Govanhill/Crosshill, Glasgow, G42 8HQ), it had to be. As I perused the business end of the menu at The Village earlier in the week, the desire to have Kofta Anda was planted in the mind. The choice was Kofta in The Village’s rich Masala, or the more traditional – Kofta Anda served in Shorva. It has been a while, I chose the latter.
Arriving at Sheerin Palace at 13.00, I squeezed past the two chaps queuing at the counter to secure one of the five tables in the room to the left. The table still had some debris, this was soon wiped clean, properly. I hadn’t seen any familiar faces when I placed my Order: Kofta Anda and Rice. Momentarily, this changed.
Mobeen must have seen me enter, he emerged from the kitchen and came through to the dining area. That he hadn’t seen me for some time was mentioned. I know Kofta Anda is always available on a Saturday (& Wednesday) – was my explanation for being here. Why he wasn’t in his usual spot behind the counter was revealed later.
Note, I can never quote prices at Sheerin Palace. If prices are posted, which surely they must, I’ve never spotted them. And as for a menu, forget it.
The (new) chap who was dealing with the visiting dignitaries brought me a wad of napkins, cutlery and a Raita. The Raita remained untouched. I asked for water, a bottle of Still, not particularly chilled, arrived, the glass only when asked for.
Three fellow diners departed, ask me about them privately if you wish.
Chicken Pilao
This is what usually comes when Rice is ordered. The multi-coloured Rice is pre-cooked and always on display.
The plateful was massive, two spoons were provided, certainly enough to share. Defeat was inevitable, just like watching Scotland at the Euros.
Two sizeable pieces of Chicken served on-the-bone, one buried, were in the mass of Pilau. A threat of Coriander, and a slice of a Bullet Chili were in the mix.
The Rice, lightly Spiced, had its own distinctive Flavour. The Raita may well have been the intended accompaniment, however, there was sufficient moistness that this could have been enjoyed on its own. Anyway, the Shorva was about to be added.
Kofta Anda
Four, not particularly large, Meatballs and one Boiled Egg sat in the Shorva. Previously, I have tackled this with a Chapatti and made quite a mess of myself. Rice may not be the ideal accompaniment, but is decidedly more practical. The thin Masala therefore tends to be absorbed quickly by the Rice, but as mentioned, there was sufficient moisture all round.
The colour suggested Lamb Kofta. Each Meatball would be quartered as encountered, eke the Meat out. Of course there was still the Chicken and the Egg. Spice coloured to a depth of about 2mm, the interior of the Chicken was as white as snow. And people order Chicken Curry.
A Green Cardamom, Clove plus pieces of Cinnamon Bark were set aside. Having mixed the Pilau with the Shorva, I cannot be certain from where the Whole Spices originated. They did their job.
There was a good Spicy blast, the Clove Flavour pronounced at times. This was comfort eating but eating all the Rice would have led to discomfort. As I weighed up the options, so more food was brought to the table. The chap was back, a side-plate with not one Soupçon, but two!
Aloo Keema (right)
The lighter colour on the right I took to be Lamb Mince. One piece of Potato made this an Aloo Keema.
Wow! – the Seasoning, the Methi, both pronounced. A Whole Clove was found here also. Aloo Keema has never tasted so good. A couple more chaps arrived, I had to tell them. But they already knew why they were here.
Chicken Palak (left)
Apart form adding protein, the Chicken wasn’t offering much. The complexity of the Herb-rich Masala Mash was evident. Nearby Yadgar have stated that they incorporate five different herbs in their version, so not just Spinach.
Back to the Egg and Meatballs, the remaining Shorva and the unmanageable Rice. I drew a line on the plate, the leftover Rice was going home. Egg in a Curry, why does this work so well? A different Texture, Flavours absorbed, like Potato, the perfect accompaniment.
In time, I took my plate up to the counter.
The Bill
£12.50 Still cash only, great value.
The Aftermath
Mobeen seemed keen to chat further. It was only at this point that I established his name. With my visits to Sheerin Palace being sporadic, I began to wonder if we had previously met at another venue. Perhaps he has just been ever-present on my visits. Mobeen is acting Chef whilst the main man is on vacation.
I praised the Aloo Keema and asked about its availability.
Aloo Keema – Friday & Monday. The chap who had taken my Order added: Aloo Gobi – Sunday. If only there was a menu posted. A return on Monday was now guaranteed.
Walking back along Allison Street I noted that Glasgow’s only Portuguese owned Curry House is no more.
Sara – Donner Kebab is now – Pizza Factory – which does not serve Curry.