With Hector free of cooking duties until the second half of the week, why not take the Opperchancity to visit Favourite Southside venues? My last Lamb Karahi at the Khyber Pass Restaurant (221 St. Andrews Road, Glasgow, G41 1PD) was less satisfactory than what had been previously served, time to give Abdul & Co. a chance to impress once more.
Arriving at 16.00, a family were just leaving, all tables were free. Abdul beamed, – How are you? – a warm welcome. Indeed the premises were thankfully well heated as we approach the Winter Solstice.
I showed Abdul the photos of my last two Lamb Karahi and explained the difference.
The one on the right had less Oil, and was served Hot, Hot,
Spicy? replied Abdul. No, Steaming Hot. The point was put across. And so the Order was placed – Lamb Karahi (£12.00) with a Naan (50p).
For £12.00, one is served a Half Kilo of Lamb on-the-bone cooked with the Afghan method of Salt and Pepper only. One could order the whole Kilo for £22.00 if sharing. Chicken at £7.50 per Half Kilo is also available.
Last time, my Karahi was served far too quickly, so once fifteen minutes had past I felt I would be served the Authentic version. On the half hour mark the Bread order was verified. A Customer waiting for a Takeaway asked if I had tasted Rogni Naan. I had, but was happy to engage. The Order was changed to Rogni Naan (£1.00).
The presentation of a Jug of Water and a Salad heralded the arrival of the Lamb Karahi. At first it appeared to have a too Thin Masala and Excess Oil, this was revised. The Rogni Naan has a Sesame Seed Topping, Flavour-wise, it took me back to Jerusalem. Where can I buy a Jerusalem Bagel?
The Lamb Karahi was Piping Hot, success. This is important, as given the time taken to consume this mass of food, it is inevitably going to cool. By starting off at too Hot to touch, one has a chance of enjoying the endgame.
Ginger Strips topped the Meat and more were within. What is believed to be a Tomato-based Masala had an Earthy Flavour, quite different from any other Glasgow Venue. It is this which makes ordering Lamb every day a possibility, my Favoured venues offers something completely different, from each other.
Such is the nature of the cooking method, the Seasoning in this interpretation of Karahi has to be Sound. The Spice Level was fine, however, when Abdul came over to check on my progress, he brought three whole Green Chillies. I broke up one and mixed it in, an action which was not really necessary.
Is it good today? Abdul asked.
Hot! – was my assuring reply.
A Half Kilo, the Lamb was well into Double Figures. Around Half was served on-the-bone, a variety of bones, one Sucky Bone with Marrow still inside. Approaching the base of the Karahi I realised there was less Oil than first impressions gave. The Masala contained Pulped Lamb, more Flavour. One has questioned the veracity of the Meat served in some venues over the years, not here. The Flavour of the Lamb itself was to the fore, one could almost hear it – Bleat.
The Bill
£13.00.
The Aftermath
I asked Abdul if the Khyber Pass was still busy in the evenings.
Very happy – was his reply.
One hopes this venue is once again well established and can maintain the required consistency of service.