Stewart had contacted Hector, with time off his work, there had to be Curry-Heute. Work – does get in the way of fun, down with that sort of thing. Knowing Stewart is always keen to try somewhere different, Shahi Mahal (452 Cathcart Rd., Govanhill, Glasgow G40 7B2) was mooted. A kilo of competitively priced Lamb Karahi (£35.00) was the plan, sometimes plans change.
Arriving early for the 14.00 rendezvous, Hector’s stomach was giving a clear message, no share of a kilo today. Yesterdays flu jab could well have been to blame. There was time to explore another venue which has previously been spotted one block south of Shahi Mahal, The Chaat Corner.
The external graphics do not convey – Curry. As I took my photo so a chap emerged.
Do you just have Biryani or do you serve Curry?
With the hoped for reply, the Hector found himself indoors, studying the menu. In terms of Curry, minimal, but enough to entice. Desi Nashta and snacks appear to be the focus of this business. With an all day opening confirmed, I promised to return, soon.
Zahir was at the counter as I entered Shahi Mahal. I told him I was waiting for a friend, meanwhile we went through the Dishes on display. Lamb Chops Aloo was the standout Curry, possibly on the menu as Chops Curry (£8.00).
Between us, Marg and I have sampled most of the top shelf including the Chicken (Desi) Korma and the Kala Chana. Today’s Special, in Takeaway tubs, was Garlic Chicken.
When Stewart arrived, I let him down gently. He too would have the Lamb Chops Curry, a Nan (£1.25) plus a Rubicon. With his prepared appetite needing sated, he added Vegetable Pakora (£4.00). With the 50p surcharge for – sitting in – clearly printed on the menu, one never knows if this is per item.
The Order began to be assembled on the table, the Raita and Salad, always charged for, I doubt if either were touched. Stewart and Salad – in the same sentence, there’s a conundrum. As he brought out the food, I introduced Zahir to Stewart, relating how I first came to meet him many moons ago at Karahi Palace.
The two Naan were served whole. Round, risen, puffy, on the verge of forming blisters, not as perfect as my preferred teardrop Tandoori Naan, but I would eat more than I thought capable.
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Lamb Chops Aloo
The Oily Shorva may be off-putting to some. Bear with it, once the eating gets underway there is a transformation. Three Lamb Chops, plus a decent-sized piece of Potato and a modest Coriander Topping, quite a plateful.
With everything hotter than everything else, we did get off to a slow start. Zahir, for the first time ever, brought out – the foliage – on a separate plate, followed by two small bowls of Chilli Sauce.
With more Coriander added to the Curry, plus the Ginger Strips and sliced Bullet Chillies, start again.
The Seasoning, the Flavours, and why did I add more Chillies? Stewart would pull out a piece of Cinnamon Bark from his Shorva, the Hector found the solitary Clove. Whole Peppercorns were also a major feature. It is so much easier to identify Flavours when the Whole Spice is visible. More concentrated Flavour too when these are present. This Curry was full on.
With a further bowl brought for the discarded bones, we set about separating Meat from Bone.
In time, a plate of Aloo Gosht evolved. The Masala also looked nothing like the Oily Shorva at the start of play.
The Lamb Chops, not grilled, had been cooked in the Shorva. Both the Meat and the Potato had absorbed the Spices in the Masala. Should Potato be an ever present feature in Curry? Tender Lamb, various levels of chewing required. Then scooping up the Shorva, so many pleasures, simultaneously.
Dipping, the Hector is at it again. One does not have Rice with such a Curry.
This is Curry at its most basic, traditional, a Desi Curry. The thought of the Mainstream sometimes appalls. The Hector is at home in these Southside Curry Cafes. It may have taken decades to have the notion to visit, hopefully Curry-Heute is enticing people across the river.
The Pakora arrived quite a bit after we became engrossed in the Curry, Stewart would address both simultaneously.
Vegetable Pakora
Ten large pieces, well fired, presumably twice fried. Offers were declined, the Hector literally had enough on his plate. Stewart polished off the contents of one Chilli bowl and started on the next. Ten pieces of Pakora, quite a portion, and that was the – small.
By the end, Stewart had wiped his plate clean – ready for the next customer.
Acknowledging Howard’s customary lengthy contributions to Curry-Heute, Stewart was admittedly more prosaic:
A deceptively small portion, nicely bulked with soft potato. Tasty and pleasant heat from plenty of spices. The pakora gave some needed crunch. Kilo next time.
Indeed, next time. I had refrained from informing Stewart that Lord Clive of Crawley described the kilo of Karahi Gosht at Shahi Mahal thus: best Lamb Karahi ever?
The Bill
£30.50 I never ask.
The Aftermath
In passing, Hector popped in to Darbar Grill. Moiz, son of Ahmed, has been keeping Hector up to date with the internal renovations. All appears to be completed, the commissioned Glasgow and Pakistan muriels (sic) are in situ.
Now there’s the matter of converting the recently acquired next door premises into a Takeaway. There’s also the question of letting me know when a true Desi Korma will be available. It’s not on the last menu I saw.