The monthly trip to The Staggs, Musselburgh, usually concludes with a visit to The New Karahi Palace. Hector feels it is time to renew acquaintances in the Charing Cross area. Steve was in tow, one suspects he was not prepared to cross the river but alighting at Charing Cross was well within acceptable parameters.
Mia – Sugar & Spice (523 Sauchiehall St, G3 7PQ) is the latest branding in the attempt to resurrect the premises that were once the now legendary – Cafe Salma. Akhtar has been the ever-present through this period of transition therefore Hector was surprised – not – to see him this evening. Akhtar was indisposed.
As we entered around 20.30, it was both pleasing and surprising to see every table occupied except the very last one at the kitchen hatch. The 
Waiter offered us a table downstairs, we accepted the small one at the periphery of The Throng. One could not help but note that our Fellow Diners were all Asian. Was this an overflow from a busy Akbar’s a few doors away, or has something wonderful happened since The Hector last visited in October?
First up were The Drinks, Tap Water and Sparkling Water. The latter caused the Young Waiter some problem, whatever the problem was, it was sorted by another Chap who introduced himself as Akhtar’s Son No.2. I met Son No.1 last May when these premises were still Masala Zing.
The Menu was studied in some detail, what to have. Lamb Chops (£3.95) were considered. Why I was looking at Samosas (£2.95) must be a throwback to Athens two weeks ago. The Mains had five possible Dishes that The Hector would be content with:
Desi Handi (£9.95)
Tavaa (£9.95)
Lahori Karahi (£8.45)
Bhoona (£8.45)
Achari Handi (£8.45)
But, could they do more?
To accompany, again, quite a selection:
Chapatti (£1.75) No thanks, Pricey!
Paratha (£2.75)
Stuffed Paratha (£3.25)
Plain Naan (£1.95) Now consider the price of the Chapatti.
Boiled Rice (£2.25)
Steve and Hector agr
eed that Lamb Chops would be our Starter, Portions each. We were hungry.
The Hector took the lead when ordering the Mains: Lamb, on-the-bone, Dry, Minimal Masala, Extra Methi and Seasoning, Spicy. This proved to be too much for our Original Waiter. Cue the return of Son No.2. The order was noted, Steve – The same. Plain Paratha to accompany, one each. For the second time in a week I was asked how I wished my Paratha. This is a positive step.
Well done, Flaky.
Complimentary Poppadoms and Dips kept us amused during the wait.
The Lamb Chops
They looked Peely Wally, they were. Three Lamb Chops, a decent size, Girth, but little sign of having been marinated in Spice. They were devoured but did not emit the required Pleasure. These tasted as if they have been boiled/steamed before they ever met the grill. One knows what to expect from Tandoori Lamb Chops, these did not deliver. Not as frazzled – said Steve.
The Young Waiter was back, he had to be told. These taste as if they were boiled first. He consulted The Chef who insisted they had been in the Tandoor. Maybe so, but I feel they were boiled first.
The point was made. There is an old Curry-Heute Adage – When the Starters impress, beware of The Mains.
Our Young Waiter was not daunted. He admitted that when I had asked for Methi (Metti) he had misunderstood.
I thought you were saying – sweet -, in Bangladeshi it means….
Bangladeshi? You should work in Edinburgh.
I have applied for university there.
You will do well.
The Mains
Two Karahi were presented along with One Perfect Paratha. Not knowing if a second Paratha would follow, we kept our powder dry. The Karahi became the foci of attention. Both Karahi looked just the job. Chef had apparently prepared The Hector Lamb Karahi exactly as required.
There was a mixture of Sucky Bones and Lamb Chops. The Chops were identical to those served as Starters, I rest my case. Now they were Apposite, with the Thick and not excessive Masala-Mash this was shaping up to be memorable. Strains of the Wonderful Green Herb were visible in the Mash. This was far removed from a Pardesi/Saag, a Masala with Methi as opposed to a Plate of Herbs, Glorious.
The Spice Level was Fine, the Flavours Full, well almost. I would have preferred a bit more Seasoning, Steve prefers his Salt around this Level. The root Cafe Salma Taste was still evident.
A Second Paratha was placed atop the First, this was fully quartered. The tearing was simple. Only one quarter remained at the end, how did we manage this? These were Quality Parathas, Piping Hot, Flaky, Well-fired.
Steve was a man on a mission. His mission was to catch the next train. He went up to secure The Bill so that he could make a sharp exit. £16.65 each – he said. His cash was on the table, Steve was off, content. He’ll be back.
Hector ate on, savouring the Tender Lamb, the Masala, Joy. This has put Mia – Sugar & Spice firmly on The Curry Map. There are going to be more visits. From no customers a few months back to a full upstairs, they have become established.
The Bill
£33.30. The Masala Zing prices were a bit high, good to see a more realistic pricing policy. There are Four Curry Houses within three minutes of Mia – Sugar & Spice, The Populace have choice.
The Aftermath
Our table was adjacent to the Ladies, the Gents is downstairs. This offered another chance to record the emptiness of the basement room. In time they may come to use this also.
I asked of I could take a photo of The Chef, he was more than happy to pose.
I read your Blog – he informed me. He was also here back in the days of Cafe Salma.
His sidekick said – I cooked your Paratha.
I know you – was my reply, another photo. I do have the phone number for a Chef who works here. The Fish Curry Challenge was accepted some time back, one for the future.
At the counter was Akhtar Son No.4.
Who is Son No.3?