The Carnoustie Two – Dr. Alasdair and Mags, were having a day of dining in Glasgow. Marg and Hector were only involved with dinner, lunch was elsewhere. This meant the timing and volume of Curry-Heute was crucial. Three possible venues were proposed, Akbar’s (573-581 Sauchiehall Street G3 7PQ), serving Bradford Curry and five minutes from our rendezvous point, Chimes of India, a ten minute walk for a more Mainstream Indian Curry with a Desi option, or an Uber across the river to Handi By Darbar and the full blown Punjabi experience. The mentioning of – large Naan – was the deciding factor, Akbar’s it would be. We set off at 18.30.
This would be Hector’s first visit to Akbar’s this year, two appears to have become the average number over the years. After all, there is Bradford itself, it is seven years since the four of us dined there together. Recently, Dr. Alasdair and Mags did manage a visit to Chili’s South Indian Cuisine (Seattle WA, USA) and saw that it was good.
Naveed was this evening’s manager, Imran’s day off. This means I’ll have to squeeze in another Akbar’s visit before the end of the year, else Imran may think we have abandoned him. Naveed directed us towards a window table, Taimoor would be our more than capable waiter.
The 2024 version of the large laminated menu was brought. Drinks were sorted, Poppadoms declined – unless you are giving them. Had Imran been on duty they may well have arrived. In reality, we didn’t need to fill ourselves before the Curry as two portions of Meat Chops (£7.95), to share, were surely inevitable.
Drinks: three small bottles of Sparkling Water (£3.00) and a small glass of wine (£6.25). Akbar’s price the Curry competitively and make their profits from the Drinks. On further consideration, Curry prices have increased significantly in recent times, as they have elsewhere.
I talked our guests through the Menu, the Desi-Apna Style section first, then the Chef’s Specialities. The anomaly of Karahi Gosht & Spinach (£15.95) and Gosht & Spinach Balti maintains. In case anyone was tempted, I did draw people’s attention to Liver Tikka (£7.00). No doubt I shall see this before the year is over.
Marg and Mags both opted for Fish Karahi (£15.00).
Dr. Alasdair followed Hector’s lead – Roshan Lal (£14.50). As always, I asked Taimoor that mine be served without the listed and unnecessary Capsicum. For devilment, or otherwise, Dr. Alasdair declined to take this on board and would accept his fate.
Mags suggested a Bhindi Bhuna (£7.00), a Vegetable Side, for the table – to share. This was warmly received by Hector who prefers to have more than just Meat and Masala.
No Rice, a Family Naan (£7.00) completed the Order. All Curry would be served Asian-style. Marg asked that our Meat Chops be – well-done. Maybe this should be a menu option.
Akbar’s was relatively empty when we arrived, the place soon filled up, lots of family groups. What does the popularity of Bradford Curry in Glasgow tell us? I watched one family group devour a Naan then order another. What a mistake to make. They were hopefully embarrassed when Naan #2 was eventually removed from the table, barely nibbled.
Two Dips were brought to the table a Raita and the wet, blended Capsicum Sauce. Later, a – special – bottle of Chilli Sauce was brought – for the Chops.
Meat Chops
Four Lamb Chops, cooked enough, though neither portion was as well-done as our side of the table would have preferred. We like the taste of charcoal.
Marg grabbed most of the Salad then, on realising this, offered me some. The Onions would suffice.
The Spice Level was surprising, a combination of the marinated Chops and the accompanying sauce. Suitably juicy, more-ish, one quickly recognised that this sharing nonsense is not for a Hector.
Mags was quick to comment – they were delicious, followed by Dr. Alasdair’s – that was a very good idea. Marg had her say also – I would have had them more well done. She later added – I enjoyed the succulent lamb chops which were full of flavour.
There was a suitable gap between Starters and Mains. I recalled the time when the waiter would give a precise time, Marg, the rose petals on the tables.
The food was arranged on the table with supreme efficiency.
With the Family Naan hanging right in front of my nose, it did not appear to be anything like as large as served here previously, but given the dimensions of the stand, it probably was. We would manage all but the top piece holding everything together.
Suitably risen around the periphery, there were multiple choices to be made. Importantly, start from the bottom. Mags and I became responsible for assuring the desires of our spouses were met, conveying the light and puffy Bread, as and when.
Bhindi Bhuna
Served in a karahi, there was possibly as much Tomato here as Okra. The Okra was properly cooked, retaining some firmness, not the slimy mass that used to be the result when Hector’s tried cooking this Vegetable. This was Hector’s opperchancity to remind all how to cook Okra.
The pulped Tomato was heading towards a Masala. The Flavour from the Tomato complemented the Okra, both offered Diversity, so much better when the meal is not just Meat and Masala. The contrast of Flavours with the main course Curry certainly worked. I would certainly revisit this, less filling than an Aloo Gobi.
Roshan Lal (without)
The micro-cut Meat was a la Bradford. The comparatively Thin Masala is not what the Hector orders when in the Curry Capital, there it’s dark, thick, and rich in Methi. The colour suggested the addition of Yoghurt, so overall, not dissimilar to the fabled Desi Korma.
The distinctive Bradford Curry taste hit the palate, as did the Big Spice. Even in Bradford, this does not always happen so quickly. Sliced Green Chillies had been cooked in, adding another – kick – beyond what the Masala itself was offering. The Seasoning was pitched well, neither imposing or lacking.
Dipping the Naan in the Masala, (who does this?) proved to be thoroughly rewarding. The Meat was Tender-firm and giving of Spice. The quantity needed to be managed, when to abandon the Naan. Still, there was the distraction of the occasional Soupçon of Bhindi Bhuna. This was a three ring circus, pleasure emanating from the Roshan Lal, the Side and of course the Naan. Maybe it was just as well I only had the two Lamb Chops this time.
Roshan Lal
This was identical in appearance to my own Curry, other than the big pieces of – Ballast – that had been stirred in towards the point of serving. Uncooked – I was told, so what was the point? Dr. Alasdair soon realised the raw Capsicum was offering nothing to the Dish. As he and Mags tend to eat half a Curry, then switch, comments are below.
Periodically, Taimoor was over to check all was well, Naveed too. Attentive, never intrusive, and my response for – anything else – was understood.
We most certainly did not need – five more Naan please.
Karahi Fish
Many restaurants are reluctant to serve flaked Fish. Here we had the classic Fish Karahi which Hector has been enjoying at The Kashmir Restaurant (Bradford) for decades. I had to remind Mags that she had in fact seen me have this for brunch at the aforementioned venue.
There was a lot of Fish here, complemented by a worthy and minimal Tomato-based Masala. Neither of the ladies would manage the sheer volume.
I know full well the joy of eating this Curry. Marg had her say:
The Fish Karahi was desi style and at the top limit of my spice level. Good flavour of fish and plenty of it. We shared a family nan which was a perfect accompaniment to my dish. Unfortunately, I could not finish the dish as I was full. I did enjoy the side dish of tomato and okra.
And a few words from Alasdair:
Excellent choice of venue, lovely ambience and great service And great value. Lamb chops delicious and succulent, curries full of rich flavour with a decent level of spiciness. Sadly I have to admit that although the green peppers were delicious they added little to the curry and were an unnecessary adornment. The ochra dish was also excellent with great flavours which weren’t swamped by an over spicy sauce. ,
Also worthy of a mention was the family nan. Rice or other bread were as unnecessary as you had suggested and flavour and consistency were perfect.
An unnecessary adornment – Hector will be using that.
The remnants of the Karahi Fish in both karahi were combined. A decent portion was therefore created. This, and the scrap of Naan that was left over, would go back to Carnoustie.
The Bill
£104.15 Dr. Alasdair was surprised at – how little.
The Aftermath
Busy as the restaurant became, we were able to sit and chat for a considerable period after our meal was finished.
Update – Wednesday, October 16, 2024
Two days after our visit, it was announced the Mr. Shabir Hussain, founder of the Akbar’s chain, had passed.
As soon I became aware that Akbar’s was bringing Bradford Curry to Glasgow, I was in direct communication with Shabir, culminating in our meeting in 2012. A true gentlemen, who knew the business, I hope those who come after remain true to his model.