Long overdue a Karahi Gosht, the Hector was across the river, arriving at Shahi Mahal (452 Cathcart Rd., Govanhill, Glasgow G40 7B2) bang on 13.00. Zahir, Mein Host, greeted and acknowledged, it is a year since the last visit. Shahi Mahal is the furthest Curry House from Hector’s House in Glasgow’s Top Rated.
Aloo Gosht
Zahir was creating portions of Aloo Gosht (£7.50) and asked if I liked – Oil. Having had this Traditional Curry on Saturday, I was sticking to my guns. Could he cook me the half kilo? Zahir was momentarily hesitant, he had two kilos of Lamb, one kilo of Karahi Gosht (£35.00) would be way too much. He would see what he could do.
With so much on display, here was the opperchancity to take some photos of the fayre.
Shami Kebab
Chicken Seekh Kebab
Vegetable Pakora
Chicken Curry on-the-bone (?)
Taking a seat mid room, with my back to the TV, I was soon in conversation with the only other sit-in customer. A familiar face, he suggested I could cook my own Karahi. Making it clear that my attempts are nowhere near as good as those served in Glasgow’s Desi Curry Houses, he rhymed off a method. Boiling everything without Oil for forty minutes, reducing the moisture, then frying in Oil for a further twenty, sounds so simple. Maybe it is, Zahir would take a mere fifteen minutes to knock out my half kilo and Coriander Naan (£2.50).
Zahir’s young lady assistant brought a Modest Salad, Raita and offered tap water. Sorted, however, in anticipation of what was coming, I just played with the Salad.
Next year in Jerusalem.
Not a line I expected to hear whilst I waited for my Curry. Geo News, a Pakistani channel, was broadcasting an advert by the Israeli tourist board, inviting all.
Make it this year – was the gist of the advert.
Zahir brought the food on a tray.
What I don’t eat I’ll take away – I assured Zahir. My fellow diner had already raised an eyebrow when I mentioned the half kilo. Ten days ago at Punjab’s (Bradford), I put away the half kilo, no problem.
The Coriander Naan was round, large and whole, already a winner. The puffy blisters added to the efficacy. In addition to the copious Coriander, the Naan glistened. I had asked for – no Garlic – was the sheen significant?
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Lamb Karahi – half kilo – on-the-bone
The Coriander, Ginger Strips and Bullet Chillies sliced lengthways created the classic appearance. The Meat count was double a decent standard portion, loads. Behold the Sucky Bones. The Masala, rich in Tomato Seeds, shrouded the Lamb, the peripheral Oil was collecting. This was as majestic as this Curry can be. All was set.
13.25, way too early to be eating this quantity of food. Eat half, take half away.
The Spicy Blast was anticipated then a sense of – Pepper.
Something wasn’t right. Antiseptic – it was back. This happened nine days at Karachi (Bradford), both times, nothing eaten afore. Has the palate developed an irregularity? In my early teens I had to ask Mother to stop adding Cumin Powder to her Curry, I could no longer cope with it. That soon subsided, bring on the Cumin Seeds.
Was there Garlic on the Naan? I find this to be a contaminant, too dominant, a source of Flavour distortion.
Today’s Karahi was woefully under-Seasoned. Others would disagree.
The Meat was magnificent, Tender, and not giving back whatever was upsetting the palate. I ate on knowing that I was the problem. Zahir brought out his lunch and sat across from me.
I asked after retired Chef Rashid (Karahi Palace), he is doing well.
One day he will cook for me again – is the ultimate hope. Zahir recited some of the forthcoming Daily Specials. Kofta tomorrow (Tuesday), Chicken & Kidney to follow. I raised the possibility of the cherished – Lamb Desi Korma – once more. In an earlier visit, Zahir had either misunderstood, or had dismissed the possibility. Today he was more positive. Oh to be here when that is cooked.
On reaching what had become today’s objective, I asked for the remaining quarter kilo to be packed, along with the Naan. There were still ten pieces of Meat.
The Bill
£20.00 No inflated price for the half-kilo.
The Aftermath
Eight hours later, the leftover Karahi was reheated.
Tomato paste was heated with Olive Oil, Garam Masala, and probably way too much Salt. Where had all this Herb come from? The Masala was way thicker, Herb-rich.
The Antiseptic had gone, the Seasoning decidedly upped. Time, the great healer.
