Hot food on a cold afternoon, winter has definitely arrived in Glasgow. Arriving at New Cafe Reeshah (455 Shields Road, Pollokshields, Glasgow G41 1NP) at 13.50, Arshad, Mein Host, was behind the counter dealing with a substantial order which included lots of Pizza, yet the only other customer was waiting for a Kebap.
On confirming the Lamb Lahori Karahi (£11.00 / £13.00) was on display, I stood at the counter and chatted with my fellow customer.
What we both took to be a Rice Dish turned out to be a coarse Daal, maybe one day. On spotting the tubs of Nihari (£10.00) he was almost in raptures. I assured him that Arshad had insisted I try the Nihari on a previous visit, I was back for my fix of Lamb on-the-bone, and without doubt, one of the finest Karahi sold in this city. He then went on to sing the praises of the Tandoori Chicken, also on display. I’m not rushing but if I draw a blank with the favoured Dish, as happened to a dear friend some months back, perhaps.
When you see a brown face you know the food is good – was an unexpected remark.
Often I’m the only white face when I go out for Curry – was my empirical reply.
Clearly, this is his go-to venue for food in an area which has many options –
fresh food and friendly faces… Arshad concurred.
My Order placed, including a Tandoori Naan (£1.50), I took my seat in the usual spot. Last time the bench seating had been installed, I don’t think I appreciated the full extent of the renovation. The wall covering is decidedly pukka. Two tables is as many as can ever be, however, someone has made the decision to make sitting in a better experience. They just have to fix the door which has a tendency to stay slightly ajar. Draughty.
Arshad brought out the food.
You’ll make me famous.
You are famous!
Well he should be by now, and his brother Chef Amjad who appeared from the kitchen.
Round, whole, risen, puffy, blisters, an excellent Naan at a sensible price. So good was it, I managed more than half before abandoning the Bread to finish the Karahi.
Lamb Karahi Lahori
With everything hotter than everything else, much care at the start. The peripheral Oil was perfect for dipping. The Masala shrouded the Meat, Tomato skins giving away its foundation. The Seasoning was perfectly pitched, the Spice built, no worries here, enough. The Flavours, no Whole Spices, but still an impressive intensity. There was a flash of – Bradford – on the palate, not had that before, usually it’s closer to Yadgar. I took the Herb strewn through the Masala to be Coriander, was there Methi in here too? Four Bones, three Sucky, fun. How Tender can Lamb be? Beautiful Meat, some melt in the mouth, again, giving of Flavour. Was this the best version of Lamb Lahori Karahi ever had at New Cafe Reeshah?
Amjad came out to seek a verdict. I enquired about the presence of Methi. My pronunciation – mett-ay – appeared to confuse. No Methi, however, Amjad revealed that today, my Karahi had been reheated in a frying pan, this was not the customary Karahi Ding! He reckoned that this made the Masala thicker. A Minimal and Thick Masala, this is what the Hector has sought since even before the inception of Curry-Heute.
Having over-indulged with Bread, I took stock of what remained. Six pieces of Meat, almost a portion at other venues. I could manage this, just, slowly, lots of deliberate chewing. It was only towards the end I spotted the Ginger Strips cooked in. The Flavours just kept coming.
The Bill
£12.50
The Aftermath
It was another chap who took payment. Having not heard of my website before, he was interested in Curry-Heute, where has he been? That I have travelled far and wide was mentioned. He suggested that I should visit Lahore. I cannot see me ever flying East on a long haul flight again. Never say never.
Amjad had mentioned – Hand Chopped Keema.
Last Saturday at Dessi Tadka (München), I reported the – would you like more Rice – offer, as if. It’s never a case of – would you like more Curry – but I did admit that on occasion, a Soupçon of something – to try – has come my way. And so Amjad presented – a wee take – of Hand Chopped Keema – the locals love it.
The Texture of the Meat was approaching that of Stew, but cut even smaller than Bradford small. There was seemingly no Masala as such, yet the telltale Tomato skin confirmed there was a hint. The Seasoning and Spice did not match that which I just consumed.
I gave my verdict – it needs Methi. Now Amjad understood my – Methi. Next time.
As I made my way back down Shields Road, which was closed to traffic, instead of waiting for the Cumin Seed to dislodge itself, it was a case of – free the Mince!