As with Schrödinger’s Cat, the Hector is both at home, and not at home. An event tomorrow, in deepest Aberdeenshire, has Hector and Marg spending the night in Aberdoom. A late decision, we only managed to raise a party of five for our visit to Rehmat’s Restaurant (249 George St., Aberdeen AB25 1ED Scotland).
Marg’s show, she booked for 19.00, hardly necessary, Rehmat’s is still finding its way. That the Curry House is hidden from the street, masked by the Ice-Cream Parlour, is something that should be addressed. Marg went out meet Gordon, last to arrive, just in case he didn’t recognise Rehmat’s as a Curry House. The finest in Aberdoom, though this had yet to be established for three of five this evening.
Our waiter directed us to the corner table, with restricted access, useless. I insisted we combine two tables mid-room, much better. We were the only customers, and that is how it would remain until the very end of our visit.
The menu was duly studied, no price increase since the last visit at the end of 2025.
Following on from the wonderful Fish Chettinad had one week ago at Chili’s South Indian Cuisine (Settle WA), another Fish Curry was in mind. Fish Karahi (£11.95) at Rehmat’s has been celebrated here previously, Both Marg and Hector were up for this. For Hector, a Plain Nan (£2.95), for Marg, a Roti (£1.20).
As more Bread was ordered, I had to point out that at Rehmat’s, Bread is charged at a realistic price. Check the ridiculous prices charged for Chapattis in particular, in other Aberdeen Curry Houses.
Kath, sitting, opposite, stayed Traditional: Chicken Rogan Josh (£10.95) with a Plain Nan.
Graeme, on my left, was here for a feast, the only person to order a Starter. Too much, I believe he was warned. Two Poppadoms (£1.00), and Lamb Chops (£7.95) to kick things off. Lamb Karahi (£11.50) was considered until he spotted Punjabi Goshat (£13.50) served on-the-bone. Mushroom Rice (£4.75) would accompany.
Lastly, Gordon, who is less experienced in matters, Curry. With Marg on his left, somehow they came up with Lamb Karahi with Pilau Rice (£3.50). Quite a jump from his previous appearance in Curry-Heute. Rice with Karahi, not the norm, but maybe a Curry without Rice, too big a step.
Drinks: Tap Water only for four of us, a Cola (£2.25) for Graeme. Serving ice with the tap water did not cross our waiter’s mind. Jugs would have been more efficient than individual glasses.
The first part of this show was all about Graeme. Others may have nibbled on his Poppadom, the Hector does not play this game.
*
Lamb Chops
Three, as per menu, well-fired, juicy looking, a decent size. Two Dips accompanied, plus a modest Salad-Garnish.
That was good – was Graeme’s initial comment. More below.
Punjabi Goshat
This has to be the signature Lamb Curry at Rehmat’s. The pale brown, almost grey, Thick Masala, a hint of Yoghurt implied by this colouring, The Sucky Bone, further evidence of the pedigree. A sufficient quantity, perhaps too much if one has already devoured three Lamb Chops. Graeme:
A welcome return to Rehmat’s for a private dining experience with brothers and sister in law. I was feeling fairly hungry and was the only person to order popadums (2nr) and Lamb chops (3nr) for starters.
Lamb chops were large and sumptuous and there was plenty of meat to sook off the bones.
Main course of Punjabi Goshat Lamb followed along with Mushroom Rice. The lamb was succulent, plentiful but surprisingly more off the bone than on. Mushrooms were disappointingly chewy, I’ll stick to plain rice in the future.
Given that I’d had starters, I called it quits when comfortably full and had enough left for dinner at the weekend. Rounded off with the smallest Strawberry ice cream ever, all in all a perfectly fine dining experience.
Yes, Graeme had the full three courses.
The surplus Curry, and Bread, was duly packed for Takeaway.
Chicken Rogan Josh
The first time featured at Rehmat’s, Hector has been enjoying Rogan Josh, in Lamb of course, for nearly fifty years. In recent times, this Curry has been evolving from a Tomato-prominent Curry towards something Creamy. Some Chefs insist Creamy is the Traditional, not in Hector’s lifetime. It was pleasing to see today’s 
version as being Tomato-rich. If anything, the Tomato looked like a last minute addition, in Restaurant Curry, par for the course. Kath:
A delicious spicy Rogan Josh with a lovely hot fresh, plain Naan. The perfect curry with excellent company.
Did I mention that Kath was sitting opposite Hector?
Lamb Karahi
It is hard to believe that the usual Hector go-to Curry has not appeared in these pages until this evening. Chicken Karahi and Fish Karahi certainly, have, the latter being the reason why the Hector has yet to have the Lamb here.
The first thing to note: no Capsicum, this has never been an issue at Rehmat’s.
Served Boneless, one day I shall establish if this Curry can be served on-the-bone. Or, is that not what the Punjabi Goshat may be already? Gordon:
I enjoyed the evening and the curry meal which I had. Well presented and the waiter was very helpful.
The cup of tea was a new experience.
Before the celebration of the Fish Karahi, the Bread. I had asked for my Plain Nan to be served – whole.
No slices – was how our waiter recorded this. Tonight, all Bread arrived – whole.
The Wholemeal Roti, not to my liking, but always enjoyed by Marg, was substantial. The Naan, suitably risen and puffy, also featured Wholemeal Flour. Tonight, I was able to tolerate this, but as ever, would only manage about half. Kath managed more Naan than the Hector.
Fish Karahi
Topped with token Ginger Strips, and a threat of Coriander, some pieces of Fish stood out in the mix. Separating Oil, in the style, to be stirred back in to the Masala when one instinctively feels the time is right.
White Fish, Haddock was confirmed later, which retained its integrity until it was decided to flake it, then stir it into the Mash.
Sliced green chillies had been cooked in, enough here to boost the Spice Level. Indeed, a – Big Kick – was duly recorded. Well Seasoned, all was set to savour the moment.
Fishy! A Fishy – Fish Karahi, never to be taken for granted. Cumin Seeds, adding their own distinctive Flavour. With Lamb, one tends to alternate scooping Masala and then Meat with pieces of the Naan. With flaked Fish, both elements of the Karahi can be consumed simultaneously.
Yet more Cumin Seeds were encountered, yet more bursts of Flavour. This Fish Karahi was outstanding, – Best in Scotland? – was recorded. The Hector has not found better, and not for the lack of trying. Marg:
Five of us sat down to order our food. I was keen to have the Fish Karahi & a Roti to accompany the meal.
The dish was full of flavour with a good kick from the spices. I used the Roti to pick up the food and enjoyed the strong taste from the haddock. Although this dish was hotter than usual, I continued to eat everything on my plate. I even managed to scrape all the sauce with my bread. I would thoroughly recommend this dish.
And Marg was not finished, in a classic example of – we were out to dine – there would be both Masala Chai (£3.50) and Ice Cream (£2.95 / £4.50).
Milky Tea, not for the Hector, four Chai were duly ordered.
Graeme regretted having ordered a single scoop. Two scoops started to look like a portion. Marg:
I could not resist having some vanilla ice cream after my main dish. It was very creamy and rich.
I finished my eating experience with a Masala Chai. Decided not to add sugar but to enjoy the spices within the drink. It was a great way to end my meal.
Throughout our meal, Zahar, Mein Host, had moved between the kitchen and the Ice Cream Parlour. Another Schrödinger moment, had we both recognised each other or had we not?
The Bill
£109.30 The Aberdeen residents could not believe this. Sensible, realistic prices.
The Aftermath
Zahar came to join us, our first chat since visit #1 back in 2022.
I put it to him that his could well be – The best Fish Karahi in Scotland.
Can a restaurant have two Signature Dishes?
Praise such as this tends to be well received. It was then that Haddock was confirmed. On mentioning my almost disgust at encountering Capsicum in Curry, Zahar’s reply should be noted, especially by one fellow diner-
We don’t use it.
Zahar once again told us of his Glasgow heritage, his years working at the long lost Shalimar. By the strangest of coincidences, Zahar was down in Glasgow a couple of weeks ago, eating at Yadgar, where Maqsood, his friend, and erstwhile colleague at Shalimar works in the kitchen. Maqsood, the quiet man in Yadgar’s kitchen, now we have a connection.