Another visit to New Cafe Reeshah (455 Shields Road, Pollokshields, Glasgow G41 1NP) was required having established that here is a source of truly outstanding Lamb Karahi Lahori (Karahi Gosht).
That was ten days ago, in the interim, Howard paid a visit, he knows if Hector makes a declaration, it is worthy of consideration. If only the rest of Glasgow’s populace would take the hint, Cf, the subsequent post. Sadly for Howard, having given way to another customer who arrived simultaneously, the last of the day’s Lamb Karahi Lahori (£11.00 / £13.00) was hoovered up before his eyes.
Time to rectify.
Howard and Hector planned a return today at 14.00. Yesterday, a phone-call booked two – large – portions, to sit in.
Come at two thirty – was the advice given.
What is the significance of this time? That’s successive posts where this has been quoted. Maybe the Hector shall have to restore 15.00 as his eating time.
Needless to say, we were both punctual today. Howard, having arrived first, was directed around the corner to – The Bookies – where he was able to use – the facilities.
Note, Cafe Reeshah is primarily a Takeaway, but their fayre must taste better without the condensation which forms in a container, hence spoiling the food. 
The display of ready Curry had ample Karahi on display, Chicken Karahi Lahori (£7.00 / £9.00) too. Chicken Curry has featured enough in these pages of late.
I bided my time, Bread had yet to be sorted, there always seemed to be customers, indeed, there were only momentary gaps between them throughout our stay. Arshad, Mein Host, took the Order: Tandoori Naan (£1.50) and a Paratha (£2.50). I later heard someone phone in to order Nihari Lahori Style (£10.00). So, someone is having their Nihari this week.
I helped myself to glasses of tap water, a jug sits on the counter, available to all.
In time, the Naan and one plate of Karahi was brought to the table. A slight panic – we are having two?
The second plate came with the Paratha.
The Tandoori Naan, served whole, as pleases the Hector, was possibly thinner than last week. Still, a risen periphery, soft bread, fine.
The Paratha seemed huge. Layered, buttery, flaky, and retaining its softness throughout, a decent example. I shall always prefer the use of white flour, not wholemeal.
Arshad offered Coriander to go on top, yes please. Foliage, always welcome.
*
Lamb Lahori Karahi
Ginger Strips had been cooked in with the Tomato-based Masala. I reminded Howard that by removing the Tomato skins, the Masala seemingly creates itself. The portion was well sufficient, even allowing for the Bones. If this was large, it was within our capacity. If standard, then who needs – large? Now for the eating.
The richness of Flavour was immediately evident. The same ingredients are available to every Curry House, it’s therefore down to the Chef, and if he/she knows how, this magical result becomes possible. Today, I did spot a lady emerge from the kitchen.
Yadgar have set the standard for Goshat Karahi in Glasgow, today’s offering was right up there, similarities aplenty. It makes one wonder who is in the kitchen. In time, hopefully there shall be more information here.
One does not make this by chance – I remarked to Howard, who concurred. I needed a – harrumph.
The familiar Flavours were down to the Seasoning, as well as the blend of Spices. The Spice Level was never a challenge, everyone should be able to enjoy this, no sweat. Medium, plus, I noted. The infused Meat was a joy, here too Yadgar came to mind, it’s the way it comes across, Tender, Flavoursome. I can give no higher praise.
Hector has his favourite places, and today I lost one. New Cafe Reeshah will hopefully step up.
As we ate, so Arshad presented a plate of Chanaa Lahori (£5.00 / £6.00) – just made.
Well it had gone 14.30. Chicken, and then Chickpeas, is there a universal conspiracy?
Channa Lahori
A modest portion of Chana sat in a brown Shorva. Cinnamon was what hit Hector’s palate, Howard offered – Clove.
We arranged the plates such that we could split this complimentary offering. Not wanting to spoil the joy of what we had actually ordered, the Chickpea Curry was set aside. It was almost a Dessert, which was fitting when Arshad approached once more:
Would you like Sweet after?
Here was the opperchancity for Hector’s classic response:
If I have room for Dessert, I’ll eat more Curry.
In a quieter moment, Arshad looked across, there was a knowing smile.
You know how to cook – I proffered.
Between us, we cleared the plates of Curry and left minimal Bread. Howard offered a few words:
There was seasoning, spice and flavour. The lamb was soft and Howard had an appetite. Having missed out last week (he’s still going on about it), the anticipation and expectation were high. Both were more than fulfilled by an excellent Curry. I also enjoyed the Chickpea side dish, and was particularly impressed by the Paratha which was savoury, but had a sweet edge that complemented both dishes.
What’s all this speaking of oneself in the third person? Is illeism contagious?
So, you don’t just have to take my word for it, Howard, and the taxi driver who indirectly sent me back here, agree: New Cafe Reeshah has something to offer that is among the best in this city.
The Bill
£26.00 So that was the Standard Portion then, quite enough.
The Aftermath
I showed Arshad the post for my visit here last week. He remarked on the detail. I relayed how five visits can command promotion to Glasgow’s Top Rated. This could be achieved by the end of the year. Being open all afternoon does help.
Phoning in to confirm the availability of a particular Dish is recommended. Lamb Lahori Karahi is cooked every day, be like Hector, not Howard, book it in advance.
Arshad informed me that his brother, Amjad, whom I also met last week, is the Chef.
I look forward to getting to know these chaps in the months, years to come.