The Southside, the home of Desi Curry in Glasgow. Sheerin Palace (300 Allison St, Govanhill/Crosshill, Glasgow, G42 8HQ) is a prime example of the Curry Cafe scene, a humble establishment primarily a Takeaway, but always appreciative of those take a seat.
Wednesday, and Saturday, is Kofta Anda Day, Meatballs plus a hard-boiled Egg served in a Desi Shorva. Howard has become a Wednesday regular, is it really fourteen years since we last dined here together? On that day: Kofta Anda plus a share of Fish.
14.00 was the rendezvous time.
Howard was in situ at my favourite table.
We studied the Fayre on offer, only three prepared Dishes at the that time. On another day the Vegetable Curry would have been a must, maybe with a Chapli Kebab to add further protein.
Howard considered having a Chapli today, but we both knew, one Curry portion accompanied by a Naan, each, would be sufficient.
Howard ordered a Mango Rubicon (£1.50) the only price I can quote with confidence. Tap Water for Hector.
Howard, you can ask for a glass.
I saw two bowls of Kofta Anda being placed in the microwave, unlike a 
thicker Masala, Shorva is evidently not destroyed by this method of reheating. Ali, Mein Host, was busy in the kitchen, he may have cooked the Naan.
Two Naan, served whole, always a plus. With a Buttery Sheen, puffy, risen, blisters, sound. I would manage around a half, Howard a bit more.
Kofta Anda
Four Meatballs, one hard-boiled Egg. As Howard is always keen to remind us:
- one egg is un oeuf.
The first dip of Naan in the Shorva took me back half a century, authentic, traditional fayre. The sharpness caught the back of the throat as Curry did in Hector’s formative years. The Seasoning was spot on. The Flavours, remarkable as always. I picked out two hard shards, Cinnamon, possibly Star Anise. So much pleasure and the solids not even tackled yet.
It was difficult to establish the level of Spice in the Kofta as the palate was well saturated by the time they were halved then spooned. However, their Meatiness came across, Umami! Then the Egg, a juxtaposition of Textures, without this, the Curry would not be the same.
Our serving chap left the counter and brought more napkins, an opperchancity to sing the praises of Sheerin Palace.
This is food! – I exclaimed.
He asked if we had had their Nihari, I could answer in the positive. Paya was then mentioned.
No thank you, Paya and Haleem are not for me.
He disappeared to the kitchen then returned with a Soupçon of the Palak Chicken which had just been prepared.
Palak Chicken
By coincidence, the very Curry that Craig ordered on his one and only visit to Sheerin Palace with Howard and Hector. 
Yes, we shared this. A mass of Herbs, not the alterative interpretation of visible Masala plus Herbs which I prefer. As ever, the Chicken was incidental.
Howard: Sheerin Palace has been on the radar for the past year thanks to a well known curry website. The attraction is Kofta Anda. On the surface it’s a simple dish of meatballs and boiled egg and shorva. Yet it is much more than that. The meatballs are excellent and the single boiled egg makes a big surprising, difference. But the star of the show is the sauce. Seemingly thin, in a good way, the flavour recalls a different, older era. An old fashioned flavour that’s superb, which, combined with a nan/chapatti, is the perfect light but filling lunch. In these post covid times, that’s special.
It’s about time Howard tried Nihari, available most days on demand.
The Bill
£9.50 / £11.00 Hence I can quote the price of the drink.
The Aftermath
I asked if there was a menu. That stumped the chap. In all my years of coming here, no menu, no price list. I don’t know why. Needless to say, prices are a fraction of those across the river, and it is still – cash only.