Having driven past The Chaat Corner (516 Cathcart Road, Govanhill, Glasgow, G42 7BX) for who knows how long, Hector set foot on the premises last week en route for Curry at nearby Shahi Mahal. A mature chap essentially invited me in to study the menu. Curry is served here – despite there being no clue on the exterior artwork towards revealing this.
Hector returned this afternoon at 14.45 and took up a seat at a table from which all could be surveyed.
The laminated menu was already on the table, a portion of Lamb Karahi (£11.99) is why the Hector was here. The half kilo (£20.00) was available, not today. It soon became apparent that one orders at the counter. The young lady took the Order.
The artwork at the doorway advertises an array of interesting Paratha. The Laccha Paratha looks close to Hector’s favourite Malabar Parotta, light in colour, thick, and multi-layered. This was not on the menu, nor was it being offered. A Plain Paratha (£2.99) completed the Order.
Give me ten minutes.
I sincerely hoped it would take longer, thankfully, it did.
Two young ladies sat to my left, perhaps a family group at the window table. Soon I was alone.
A young chap appeared from the kitchen.
Green chillies?
Yes please.
I spotted the board with a list of Curry Dishes, various. I wondered how many of these are available at any given time.
The chap brought the food after a sensible period of preparation. The quartered Paratha was a good size, thin, flaky, had some layering but was decidedly thin/flat compared to how I like my Paratha. A bit greasy too, but that’s the Butter. Wholemeal Flour appeared to have been used, definitely not my favourite. I would manage half, which is good going for the Hector.
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Wooden cutlery was on the table, this I find abominable. By the time I arrived in Brisbane on last year’s RTW-80, my niece had furnished me with a set of plastic cutlery to use on ‘planes. I asked for a metal spoon/fork. This was quickly provided. As it happened, I had panicked too soon. There was a proper spoon with the Karahi.
Lamb Karahi
A small karahi, and only half full, how I miss the indulgence of the days of Karahi Palace. I counted the Meat, thrice. There was between seven and nine pieces of Meat, two on-the-bone. One bone looked like a Chop, as I ate, I decided otherwise.
Topped with ample Coriander and Ginger Strips, I would soon find sliced Green Chillies in there. I was offered Pickle. I had enough garnish, Pickle would also have masked the natural Flavours of what sat before me.
The Spice Level was appropriate to the Dish, this does not have to be – in the face – Spicy. The Seasoning was well pitched. The Flavours from the Masala revealed themselves, this was a beautiful creation.
The minimal Masala was Tomato based, an Oil separation was still visible at the base of the karahi. A quick stir restored the Masala to its intended appearance. Initially, I was confident that this was not a Charsi Karahi in either appearance or Flavour. I have gone off Charsi. The next half hour would prove to be a new experience.
A half hour? Hot food, yet I tore in, over-enthusiastically as it happened. Esophageal Dysphagia, food impaction, I have been suffering from this for years. With care, it can be avoided. Having sat still for a full five minutes after piece of Meat #1, I had to apologise,
Your food is so good, I ate it too quickly.
In time a glass of water, which tends to make matters worse, was provided.
A full fifteen minutes past, the young lady offered to reheat, declined. This was a mess of my own making. Not since the eighth birthday of Curry-Heute, celebrated at Lahore Lahore (Paris), have I had to interrupt a meal to this extent. It should not happen again, for a few years I hope.
Tender to chewy – was noted at the start, This was updated to – chewy. Even allowing for my condition, I did find this Meat to be on the tougher end of the scale. Importantly, the Lamb was giving back the Flavours of the Spices. Peppery, Buttery, though the latter could well have come from the Paratha. Then I focused on the Oily residue, I recognised the Flavour but could not 
identify it with certainty. The Ghee/Oil was giving off a distinctive Flavour which put me back in the Charsi road, no, this was better.
The karahi was wiped towards virtually clean, the two large bones remained, as did half of the Paratha. The appetite sated, I went up to pay and introduce myself.
The Bill
£14.98 I would happily have paid a few quid more for a larger portion.
The Aftermath
The Calling Card was duly presented. The young lady is the niece of the owner. I enquired about the Dishes listed on the board. Aloo Gosht and Kofta Anda, in particular were mentioned. I remain unsure if these are always available. Enough to have me return, either will do – nicely.
I was offered a Samosa, to try, but did not wish to be carrying food for the rest of the day. Having already spotted the coffee machine and the cakes, I promised to return with Marg. This could well be her sort of place.
Now to find answers for the big questions. The Chaat Corner has been in operation for three years, yet is only now appearing in Curry-Heute. I strongly suggested that they consider making it clear from the outside that – Curry is Served Here! Desi Karahi – in particular. As I shall outline below, it could be in the new year before I get back, so many new places to explore, whilst I continue to indulge myself at my favourites. Chapatti John reminded us this evening, it’s that time of year when we go to Akbar’s.
In the last weeks I have reviewed Kothu Rotti and plan to visit Tharas Takeaway soonest. On the bus back to the city centre, I noted that Zaika Taal now occupies the city centre location which was previously Madras Cafe. Madras Cafe has relocated to Stockwell Street? I read that Kochchi, Ruthven Lane is imminent. Is South Indian / Sri Lankan cuisine taking over Glasgow the north of the river, leaving the best Punjabi outlets on the Southside?
The Chaat Corner – 2025 Menu
