Glasgow – Sheerin Palace – In Search of Nihari

Earlier this year at Sheerin Palace (300 Allison St, Govanhill/Crosshill, Glasgow, G42 8HQ) it was established that Nihari is a regular Dish, served daily, even. Reviewing their Nihari was today’s plan, however, the best laid plans…

Arriving at 13.20, it became apparent that the Hector was too early, not all of the Dishes were ready yet. No Lamb Curry was visible, not even the ever-present Aloo Gosht. Ali, Mein Host, declared Nihari would be available around half past two. Snookered, what was a Hector to do?

If I survived a Chicken Curry at The Chicken Corner last week, why not? The young chap behind the counter explained that the drier, boneless Chicken Curry had Peppers. Chicken on-the-bone with Rice it would be. Also, for the first time, the Rice was purely Pilau, usually it’s Chicken Pilau. Therefore, today was not my first experience of Chicken at Sheerin Palace, but certainly this would be a first Chicken Curry.

I took a table, another chap had just sat down opposite, Seekh Kebab plus other bits filled his plate. There was a moment of acknowledgment, then I let him be.

Ali was out to wipe every table. How apposite was this after last Saturday’s Blog? This was the first time I have seen Ali this year, he was on vacation when I made two summertime visits.

The food soon arrived, a complimentary Modest Salad and Raita, then moments later, the main event.

I should read my own Blog, but then I wasn’t planing on having Rice today.

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Pilau

What a plateful, enough for two, more even. A Hector cannot eat this volume of Rice. Topped with more Salad components, a bit of thought had gone into the presentation.

The Rice was beautifully Spiced, pieces of Cinnamon Bark would be encountered as I ate. It was the distinctive Flavour of Clove which permeated the Pilau.

Chicken Curry

Four pieces of Chicken on-the-bone sat in the Shorva, plus one boneless. I arranged the solids on top of the mountain of Rice, retaining half of the Shorva for later, as is my custom.

The Spicy Pilau kicked things off, impressive. Soaked with Shorva, even better. The Seasoning was on the button, the Spice would never challenge, enough. The thin, Oily Shorva had all the Flavour properties of a Desi Curry.

The Chicken skin had absorbed the Flavours, the interiors not. I picked up the neck, a Sucky Bone in effect. This oozed Flavour, and micro pieces of Meat,  definitely worth having, if not a bit desperate.

The young chap came through to ask if I wanted anything else, Naan and Kidney Bean Curry were mooted. I had more than enough on my plate.

The crunch from the raw Onion was enjoyed, varied Textures. I was munching away when Ali came through once again and sat at the adjacent table. This was a first. Whilst I have always been recognised, it took until July when Mobeen broke the ice.

The customary question was asked, I could tell by Ali’s facial expression that he at first thought I was not enjoying my meal, there’s no such thing as Chicken Curry – also puzzled.

Even at Nando’s it is only the Chicken skin which takes on the Flavours. The white Meat speaks for itself. Ali informed me it’s all down to British mass produced Chicken. It can only be cooked for ten minutes before shredding. Back in the villages where poultry runs free, the animals are allowed to live a life. With these older birds, and presumably tougher Meat, longer cooking is possible, giving better results.

Here was the opperchancity to mention Bateera. My first encounter with Quail was on an early visit to these premises, now a Wednesday, Manchester favourite, at Kabana (Cheetham Hill). Ali informed me they have Tripe on Wednesdays. Mother used to cook a wonderful white Tripe Dish, it was all about the Onion Sauce. Once I bought brown Tripe, the smell when cooking was awful. Marg was far from impressed. Neither of us could eat it. The Quail bate was not taken, a bird which does absorb Flavour.

How much is a Naan? – I heard a young boy ask at the counter. I never heard the reply.

Eight Naans please.

Wonderful.

The third chap on the premises brought napkins, the Hector was being well looked after.

With the Meat finished, it was time to pour on the remaining Shorva. The Spiced Rice and Shorva was maybe not exciting, but certainly satisfying. I ate as much as I dare given that the rest of the Monday ritual had to be considered. My final mouthful was most rewarding, a blast of Clove.

Note to self, again, ask for a half portion of Rice.

The Bill

£10.00

The Aftermath

Apart from the chap who took the cash, the others were in the kitchen. There was a lot of Naan to be cooked.