The thousands of readers sitting on tenterhooks waiting for another Curry-Heute posting from Praha this week shall be disappointed. It didn’t happen, Czech food won in the end.
Back in Blighty, a normal Saturday afternoon in Glasgow featuring a Southside Curry at New Cafe Reeshah (455 Shields Road, Pollokshields, Glasgow G41 1NP). Arshad was behind the counter as I entered at 13.45.
You are alone today – he observed.
Arshad summoned his brother, Chef Amjad – the main man – as he called him, whom I have not seen for some time. Today was the day, Amjad’s photo captured at last.
Lamb Karahi Lahori (£11.00 / £13.00) was on display under the counter, lots of it. Since my visits here became regular, I have been lucky each time, one day, it will have to be something else. Arshad held up a prepared tub of Nihari Lahori Style (£10.00). He has been keen for me to try this. I gave in. Today it was – something else.
A Paratha (£2.50) would accompany. I helped myself to a glass of of water from the jug on the counter and took my seat. The heater was on the floor under the table. I switched it on, ah – heat, warmth.
Green Chilli on top? – asked Amjad before serving. The Hector was not going to refuse. He brought out the food himself, the Paratha looking sublime. Served whole, large, layered, flaky the classic Paratha. Maybe a bit greasy, but the butter content makes this unavoidable. I would manage all but a scrap, less wastage than me ordering a Tandoori Nan (£1.50).
Proper plates, proper cutlery, not too difficult to supply. Way better than some outlets in this area which are more set up for dining in.
I want you to enjoy – said Amjad. He was going out of his way to please.
Nihari Lahori Style
The Lamb Shank sat in the definitive Shorva. Ginger Strips and copious sliced Green Chilli floated therein. The Meat was separated from the bone with ease. Around the equivalent of five large pieces was the estimate of the quantity. Not a huge amount, but then a tenner ain’t a big number.
The spoon would be put to good use. The brown Shorva had an oily sheen. One small piece of what I took to to be Cinnamon Bark would be encountered. Dipping the Bread revealed Big Spice with Ginger to the fore. The Seasoning was a la Hector. This would be fun.
The thinness of the Shorva suggested no Onion had been used in its creation.
No onion or tomato, just garlic and ginger – so Amjad would confirm.
The distinctive Flavour of Mutton stood out. This was a lovely piece of meat. Amjad looked over from behind the counter. I gave him the thumbs up – beautiful meat – I acknowledged.
A strategy was developed to eke out the Meat. Spoonfuls of the Soup, dipping the Paratha, soggy Bread. I considered the latter. This is how I have seen others have Nihari, usually with a Chapatti. Rice would have absorbed the Shorva. OK, tasty Rice would ensue, but not how it’s meant to be eaten.
Another chap came in, ordered, and sat at the adjacent table. I’m sure we have dined together back in the days of Karahi Palace. He had come for Channa Lahori (£5.00 / £6.00) but he too was – persuaded – to have the Nihari.
All the Curry here is good – he assured me. Probably true, but I know which one is outstanding. He was finished before me, got up and took his plates through to the rear of the premises. Is offering to wash up how one gets to use the facilities?
The Meat gone, the remaining Soup was supped. I had assumed that my next Nihari would be at Sheerin Palace. Now I’ll have go out my way to try theirs. Compare and contrast, a partial tautology.
The Bill
£12.00 Thank you
The Aftermath
Not too spicy? – asked Amjad as he took the payment.
I related that on Tuesday of this very week, I experienced the Spiciest Chicken Wings, ever. The menu at BeerGeek (Praha) gives Fear The Reaper an eight Chilli rating. I didn’t order them, and it wasn’t me who sent them back for the sake of one’s sanity and physical well-being.
Amjad suggested that next time I try his Chicken Tikka (£6.00), always cooked to order.
No sauce?
Not Curry.