With Storm Boelo raging, Hector headed to the Southside. Martin had made me aware of the existence of Dawat (253-255 Maxwell Rd., Glasgow G41 1TE) a bit since. Having reported on the current ongoings in Govanhill, it was time to return to Pollokshields, the area where Desi Curry surely began in Glasgow. Only in the past year or so have the number of Curry Houses increased to match the threshold in this area. It looks as though Lahori Tawa has gone already. Is it a case of youngsters with ambition, not realising what the required hours of commitment actually entail?
Arriving at Dawat, slightly damp, I was happy to discover a large enough room to seat twenty diners, simple décor. As with the style of Glasgow Curry Cafes, the fayre was on display in the long counter down the right. Chapli Kebab (£3.50), I wonder for how many?
You have Curry, can I take photos? – I asked the first member of staff to approach.
Of course – was the encouraging reply.
Turka Daal (£5.00 / £7.00), Palak, Chana, Haleem (£7.00 / £9.00), not what I had planned for today. My issue with Lamb appears to have subsided, bring it on.
Another chap appeared, he talked me through the Chicken Spinach (£7.00), Chicken Curry and finally Aloo Gosht. As he spoke there was a mutual air of recognition, this was Amran, formerly of New Cafe Reeshah, three blocks to the west. He confirmed that Dawat has been opened for nine months.
How had my regular trawls on Google Maps missed this?
I was happy to have Aloo Gosht (Daily Lamb Special – £8.00), when Amran, knowing my propensity for Karahi Gosht informed me that this could be freshly prepared.
The half kilo of Lamb Karahi (£18.00), with a Naan (£1.50) to accompany, was ordered.
Two chaps, possibly father and son, were finishing their lunch. The elder chap smiled as I took my seat at the far wall. Amran came across with a bottle of chilled Tap Water to discuss Spice Level.
Medium with a kick – was accepted. Back to the tried and tested.
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A Modest Salad and Raita was supplied. Enough to nibble on during what would become a twenty minute wait.
Meanwhile, the first chap to greet sat at the middle table, and was soon accompanied by Amran. Staff lunch, Haleem, and lots of Bread. The Chapatti (£1.20) did not necessarily have Wholemeal Flour, there’s hope. In time, it was Hector’s turn to eat.
The Naan, served whole, was round. A round Naan always make me ponder: Tandoori or Tawa? However, such was the puffiness, the size of the blisters, this surely was from a Tandoor.
The Buttery sheen added to the splendour.
Somehow, I would manage around half.
Lamb Karahi
Occasionally, one sees the half kilo and wonders how the weight was measured, with a finger pressing on the scales? No such issue today, this was a mass of Meat. Lamb Chops stood out, the long Sucky Bone confirmed other cuts. Was the appetite actually up for all this?
The Meat was smothered in a Thick Masal prominently featuring Tomato Seeds. The mini Ginger Strips and flecks of possibly uncooked Tomato, looked like an afterthought. Thankfully, this was not the Charsi Karahi which has dropped out of Hector’s favour, but the gloriously rich Lahori / Punjabi Masala one might dream of. Does Hector dream about Curry?
The Oil had already separated, some would be stirred back in, maybe some could have been dabbed off. However, this bore no resemblance to the Oil Slick served to Marg at Zaiqa Sweet & Curry House last week.
A dinner plate had been provided, not heated, but the Hector would be eating straight from the karahi, regardless.
Hot food, with the first dip of Bread into the Masala, oh yes, the Seasoning was most certainly in the – brave – category. Consequently, the Flavours from the Masala were revealed. A Back Peppercorn was the only Whole Spice unearthed.
Powerful Flavours, a slight Sweetness, the Spice Level built, there definitely was a more just a – kick.
Whilst the Hector was going to thoroughly enjoyed this Karahi, one couldn’t help but wonder what difference the addition of a little Methi wild make. Since the closure of Karahi Palace, I have not found a venue which would have me order Karahi Gosht with the regularity of former years. Yadgar, always retained for special outings.
The Lamb was firm, yet Tender. The Sucky Bone was sucked and set aside. The first Lamb Chop, fun, it had to be picked up. Lamby-tasting Lamb, having restricted the intake of this meat in recent times, today must be what I was saving up for.
A goal for The Famous in horrendous conditions, as much Karahi Gosht as I cared to eat, Hector was in a happy place.
Suddenly, standing in front of me, an oh-so familiar face.
What are you doing here?
This is my place, I was told someone had come in.
It’s me!
Chef Arshad, who has cooked one hundred times, plus, for me at Yadgar, had prepared today’s Karahi. Suddenly, I understood why I had not seen him this year. Taking his bow at the end of a meal was part of the ritual.
The food set before me was discussed. That I had not recognised the Maestro’s cooking was poor on my part.
It didn’t quite taste the same, but added Methi was once understood.
It was agreed that in future, this would be included
Karrah – I asked if he used this term, apparently not. Still, I congratulated him on the level of Seasoning – the salt brings out the Flavour of everything else.
As for the Naan, a Tandoor was confirmed.
Arshad went to collect a menu. He showed me the Tawa for six (£120.00).
I promised that I would be back, with friends, but I suspect our company of six would be concentrating on the Curry.
I still had Curry to eat. I had passed the point of leaving enough to justify Takeaway. I set aside some Masala, a plan. I could finish all the Meat, and still enjoy it, though I was at my limit.
The end game, the second Lamb Chop, and spot the piece of stray Offal.
Mission accomplished.
By this time, Arshad was sitting in the centre table having his meal. I took the near empty karahi up to Amran. There was just enough Masala to fill a small pot. Someone else has to witness the pleasure experienced today.
Whilst this was happening, I photographed the menu. No Kofta Anda, no Desi Qorma. But Namkeen Gosht (£18.00 / £35.00) is there.
I explained the – five visits rule – to Arshad to justify being added to Glasgow’s Top Rated. I promised to return on Monday.
Dawat is open seven days from noon. This certainly suits the Hector’s preferred eating times.
The Bill
£19.50
The Aftermath
Tub of Masala secured, Amran gave a second containing a Date and a Prune. So it’s Prunes that are added to Biryani, hence the Plum stones.
Back out into the elements, the rain was horizontal, the wind from the east. The eye of the storm must be imminent.
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2026 Menu
