The Monday lunchtime Curry, the opperchancity to introduce Marg to Dawat (253-255 Maxwell Rd., Pollokshields, Glasgow G41 1TE). Hector is not hiding the fact that Dawat is being accelerated towards the significant fifth visit such that it can take its worthy place in Glasgow’s Top Rated. Dawat may only have opened at the start of this year, however, such is the résumé of the Chefs, this is a matter of course.
Arriving at 14.00, Waqas was first to greet, can three times establish a pattern? Marg took the corner table in the otherwise empty premises. Our Order today had been agreed in advance: Namkeen Gosht (£18.00), the half kilo, a portion of Aloo Gobi (£5.00 / £7.00) one Naan, (£1.50) one Chapatti (£1.20).
I had anticipated a repeat of last week’s offer, the Lamb Karahi being specially prepared, however, Waqas drew my attention to the ready – Aloo Gobi Gajar. Another – Classic Veg Curry – not strictly on the menu. Carrots, more on that below.
I studied the other Dishes on display. Haleem, (left) lots of it, not for Hector.
What is this? – I asked, pointing to a tray with pieces of discrete Meat: hopefully not what I feared.
Liver.
It was.
No way, Perdro.
The fan heater was at Marg’s feet, there was no need to point it in our direction. When visiting a Southside Curry Cafe, dress accordingly. Once again, no Chef Arshad on a Monday, and today, no staff having their lunch mid-room. Instead, three chaps would follow a solo diner, and take the centre spot. They ordered a mass of Bread and minimal Curry – Nihari (£10.00).
Waqas brought a bottle of Tap Water, Salad and Raita to the table. Without implements, there was minimal nibbling. Eventually, dinner plates and cutlery were provided. Cold plates, remember where we are. After a suitable wait, the food was assembled.
A glorious Naan, served whole, round, risen, puffy, blisters and a Buttery sheen.
Is that the Naan? – asked Marg who was maybe impressed by its comparative thinness. Hector would manage more than his traditional norm.
The Wholemeal Chapatti was enjoyed by Marg, I will not be ordering one of these when dining alone. Bring back traditional Chapattis!
Aloo Gobi Gajar
Potato, Cauliflower, Carrot in a Masala Mash, of which pulped Cauliflower may well have been dominant. Marg appeared not to notice the – Gobi, she missed out. The firmness retained in the comparatively few pieces present, somehow, Cauliflower has even more Flavour when presented in this style than it ever would, in say Cauliflower-Cheese. Then there’s a Cauliflower Steak, which nutters fall for that?
Chef Arshad’s hand was clearly involved. The Yadgar Taste, so familiar, the presence of Carrot has the Hector making the usual speculation. Carrot is surely the root of this distinctive melange, always denied. They would, wouldn’t they?
The Potato had only partially absorbed the overall Flavours, another day in the tray always helps. The Spice Level surprised, not silly, but enough to have Marg seek her pleasure elsewhere.
Namkeen Gosht
The aroma was decidedly Peppery. The abundance of the White Masala was initially off-putting, too similar to what was served two weeks ago at Zaiqa Curry House. The separating Oil is a standard feature in many a Karahi. However, this creation was not listed as such, Namkeen Gosht, a Curry.
Lamb Chops and boneless Lamb were in the mix, as per the Lamb Karahi had here on visit #1. The quantity, to share, was ideal with the accompanying Vegetable Curry.
Once we had taken our quota, with Salad, there was certainly enough on the plate, with more to return to.
Nothing red – is the key to this Curry. Oil, Pulped Onions, Salt, Pepper, and Green Chillies are featured in the preparation, along with the pre-cooked Lamb. The result, a Curry like no other. Seasoning was to the fore, it had to be. The simplicity, the Pepperiness, a modest – kick.
The Meat was bursting with Flavour, Tender, but requiring a decent amount of chewing.
Waqas was over, twice, to check all was well. It was. I had to mention the familiarity of the Aloo Gobi Gajar.
The ambient temperature and the cold plates did nothing to maintain the heat, hence stop the food cooling rapidly. Remarkably, what remained in the karahi was pleasantly warm.
Marg – The salad arrived and I waited until the main dish, before starting to eat. In the Namkeen, the white sauce had a green tinge with strips of ginger and coriander leaves on top. The lamb was very tender and I enjoyed eating the meat off the bone. There was a rich flavour to this dish and I used my Chapatti to scoop up the sauce. The side dish of Aloo Gobi Gajar was too spicy for me and although I ate some of the potatoes & carrots, I did not want this taste to dominate my meal. The raw salad helped to cool down my mouth and gave some crunch to the meal.
An enjoyable experience.
Marg had reached her conclusion, the Hector was at the moment of abandoning the Naan such that all remaining on the plate could be managed.
Amran appeared with a Soupçon.
This is proper spinach – Amran informed us, presenting a plate of the just-made Saag/Palak.
This was hot food, a welcomed addition.
Spinach makes regular appearances in these pages. When the notion is aroused, it’s comparable to an itch needing scratched. This was unexpected, no itch.
Prepared for the blast of Herbs, I was taken aback by something far less savoury. Metal! The slow cooker in Hector’s House was abandoned long ago, everything that came out of it tasted metallic. And so it was today, a pity.
At the end, we had two Soupçon, from the Namkeen Gosht and the Saag. Waqas packed these into small tubs for Takeaway.
The Bil
£27.70
The Aftermath
A quiet departure, another glance at the pret a manger. What was this?
I have still not presented a Calling Card at Dawat, maybe on visit #5