Glasgow – Akbar’s – The Start of The Silly Season

Chapatti John declared it was time for another visit to Akbar’s (573-581Sauchiehall Street G3 7PQ). A table for five was booked for 17.00, though Hector arriving early was in situ some twenty minutes before. 17.00 is the official opening time, two tables were already being served at 16.40. I still wish they would open way earlier.

John texted to say he would be fifteen minutes late, but did send in his Order, just in case. Mags and Yvonne were punctual, Dr. Stan hobbled in at 17.10. Yvonne was not amused, people turning up late. Yvonne wouldn’t do that.

Yvonne, making her first visit to Akbar’s, was surprised that I/we enthused about such a pukka venue being used to my preference for Southside Curry Cafes. That Akbar’s was revealed to be part of a chain, puzzled more.

It’s Bradford Curry, in Glasgow! – was my explanation.

John proffered that Akbar’s is the only chain worthy of consideration.

Our waiter today was Hafiz who appeared to be – extra attentive.

Drinks were sorted: Sparkling Water (£3.00) for Hector, a pint of fresh orange (£6.50) for Dr. Stan, a large glass of red wine (£8.95) for John, whilst the ladies would share a bottle of Prosecco (£26.95).

Wine with Curry, I don’t get it. Drinks, this is where Akbar’s make their big profits, especially on orange juice, it appears.

The Starters virtually wrote themselves: Meat Chops (£8.95) for Mags and Hector, I asked for mine to be – cremated.

Why? – asked Yvonne.

That’s the way I like them. Simples.

John was having his customary Liver Tikka (£7.00), Dr. Stan a Seekh Kebab (£6.95), whilst Yvonne introduces Fish Pakora (£7.95) to these pages.

Poppadoms were mentioned by Hafiz. Had Imran been present, they may well have arrived, not playing this game.

Roshan Lal (£14.50) is Hector’s usual Curry at Akbar’s, tried and tested, full on Flavour. Tonight, a change, Karahi Gosht (£15.50). The price difference suggests more effort in the former. Dr. Stan and John rarely stray from Karahi Gosht and Spinach (£15.95) as Mags does from Aloo Gosht, served at Akbar’s as Gosht & Potato Balti (£14.50).

With an entire new menu to choose from, Yvonne selected King Prawn & Spinach Special (£16.00) then acknowledged the Hector’s thoughts on Prawn Curry. A waste of Prawns.

All Mains were ordered as – Desi.

I believe Hafiz was taken aback.

Fortunately, the Starters didn’t take too long. Hafiz made it clear, again, that if we weren’t happy, he would change whatever. He had brought two Dips and the – Special Sauce – a line we heard I heard last month, clearly part of the current script.

Don’t try too hard – was my advice.

This caused a rumble around the table, particularly from our first timer who doesn’t know this place. Over-attentiveness becomes irritating.

There was a group photo taken once the Starters were assembled.

Meat Chops

Cooked a la Hector, and Marg, lots of Charcoal on the bones and peripheral Meat. The Lamb Chops were still succulent in the centre, so it can be done. The garnish has changed to mostly Onion. With abundant Special Sauce applied, this made things more interesting. A red Chilli Sauce, maybe not that interesting.

Four Chops, five would be better, but then one has to eat a main course afterwards. Suitably Spiced, meaty, as good as they get. One could eat these all day.

Across the table, Mags was having a similar experience – exceptional – was her initial observation, followed by – wonderful, spicy and tender.

Seekh Kebab

Dr. Stan keeps ordering this, value for money this is not, possibly treble what one might pay across the river.

Seekh was juicy, bit of a hot hit. Enjoyed.

Liver Tikka

The portion was huge, for a Starter, but then this is offal. The disproportionate size of the individual pieces was remarked upon. Dog’s liver too, the excess of sugar, and the demise of Scott of the Antarctic et al due to eating too much of it. There’s a story to look up.

Cotton wool soft, and super-tasty – was John’s take.

Fish Pakora

Four large strips of white Fish coated in a Spicy batter. Large pieces, one could claim this was the equivalent of eight-plus anywhere else, so not bad a portion. (Yvonne did swap a piece of Pakora for some Liver.)

Initially the verdict on Fish Pakora was – the forbidden phrase. This was downgraded to – fine. Preferred the Liver – was the final comment here.

Hafiz cleared the table, all was well. There was an appropriate wait between courses.

The six Chapattis arrived in batches. Despite looking as though they had been made from Wholemeal Chapatti Flour, these were of the thinner consistency that I prefer, the traditional Chapatti, available more commonly these days in Bradford.

Only a Pound each – Chapatti John would later remark after he had devoured his three, before helping out with the Naan.

Bradford prices, they cannot give them away in the Curry Capital then charge Aberdoom prices up here.

The Family Naan was the last item to arrive. My second in a month, I’m sure they used to be bigger. The pivotal top hook had torn through the pointy part of the Naan leading to a collapse. With the ice bucket occupying the obvious place on the table for the Naan, there would be lots of leaning across others eye-line. Entschuldigung.

The Naan was a delight. Risen, with girth, soft, fluffy Bread. To produce this consistently takes skill. Somehow, I was able to eat way more Bread than normal, and finish my Curry. OK, I had nothing to eat all day prior to coming here, it was later in the day, relativity speaking, and there had been no Bier since Monday. The perfect storm to create an appetite.

Karahi Gosht

The Meat was cut Bradford-small. Indeed, the photo appears to exaggerate the size of the individual pieces. Close, far away? There was a sufficiency of Masala, no more. This was a Bradford-dry Curry. The peripheral Oil would become a well as I ate, a bit of stirring, order was restored. Removing the Oil would destroy the Curry.

The Bradford Curry Taste was immediately apparent. Even in Bradford, this is not always forthcoming so quickly. The customary Roshan Lal may now have competition even though that is a richer Curry.

The Spice Level was no more than moderate, the Seasoning was not obtrusive but certainly suited the Hector palate. The Masala, Oil-rich, was doing its job, more Flavour and maintaining the moisture level overall. The Tender-Firm Meat oozed Flavour. This was authentic Bradford Curry, yet as a Karahi Gosht, markedly different than what is served in Glasgow/Manchester.

Karahi Gosht & Spinach

Topped with more Coriander than the other Dishes served this evening, this was a distinctively Herb-rich Curry. The presentation puts this in the style of how the Hector likes his Methi Gosht: Masala with Spinach, not a mass of Herbs and – where’s the Masala? It’s about time I tried this. As for the Karahi? Consider the above, then add Spinach. It must be good, they keep telling me so.

Consistently brilliant – Chapatti John, who also pointed out – Chapattis as good as you get.

Perfect, as usual – Dr. Stan.

There is an opperchancity to return to Akbar’s in a couple of weeks. Hector may well try this, two Chapattis should suffice.

Gosht & Potato Balti

Another illusion, or was the Meat here larger than in the Karahi? Tomato pulp also appears to be a feature of the slightly more abundant Masala. Still, a Bradford-dry Curry. To what extent the Bradford Curry Taste was present was not forthcoming.

Amazing, very good, perfect for me – was Mags’s verdict, coupled with – the Naan was soft and fluffy. Good meal.

King Prawn & Spinach Special

The number of Prawns was not commented upon, as was the case in a disastrous experience at Ambala some years back. Enough Prawns. The Masala could not have been too different from that served in the Aloo Gosht, but once decanted, it took on quite a different appearance. Almost transparent, with Peppery flecks, unfortunately not captured. The Hector tries not to be intrusive once people start eating.