There was an early rise this morning, 03.45 (GMT) to accommodate a flight from Malta back to Glasgow-Prestwick. There was only one thing on Hector’s mind thereafter, a Karahi Gosht (£7.90) at Karahi Palace (51 – 53 Nelson Street, Tradeston, Glasgow, G5 8DZ). Actually, there were two things on Hector’s mind, a Ceilidh (dance) on the Southside to which the Curryspondent had been summoned, by Marg. Payback time.
Eight Maltese Curry Dishes have been reviewed in the past week, whilst Maharaja (Sliema) most certainly impressed, the Maltese Curry experienced was nowhere near the same Quality as what is presented in the finest Glasgow Curry Houses. Today was Visit #99 to Karahi Palace. Whilst Curry-Heute has featured a significant array of the Dishes served here, Karahi Gosht reigns supreme.
Arriving just before 18.00, Qaiser was behind the counter, he looked up and smiled. Taking my favourite seat, Chef Rashid looked over from – his spot – and beamed:
How are you?
This was Hector’s first visit to Karahi Palace in 2019. Visit #100 is likely to be in the first half of March, this means I cannot return for a sneaky visit before then. One is tempted to eat at Karahi Palace every week, every day, even.
Qaiser came over to take the Order, as if he didn’t know it. Karahi Gosht and a Chapatti (£0.70). This was relayed verbally across the room to Chef Rashid. Hector had not asked for the usual – extra Salt, extra Methi. Chef Rashid is – The Man – he knows.
Phone orders were aplenty, a new Chap was busy doing deliveries. I saw Jim post, on a Social Medium, photos of a decidedly inferior product from a Curry House in Paisley which Hector may now never visit. Their Chicken Curry looked appalling. Mainstream Curry is available everywhere for those who desire it. For those who wish to be kept up to date with the finest of Punjabi Cuisine in particular, there is Curry-Heute.
Karahi Gosht
Large Green Chillies topped the Karahi Gosht along with Fresh Coriander Stems and Leaves. The Chillies had been cut lengthwise, the Coriander Stems would add a sense of – Grittiness. Beneath the – forest – the Oil sizzled, this Curry was far too hot to touch, but as nature has decreed, not too hot to eat. I tore a strip from the equally hot Wholemeal Chapatti. How good it was to see Bread being charged at an honourable price. I scooped some of the Masala Mash with the Chapatti… ‘kin’ell!
The Seasoning hit the palate hard as simultaneously did the whole gamut of Karahi Palace Flavours. Wonderful, Excellent, Sublime, do not do this Karahi Gosht justice. The Thick Masala was sufficient in Quantity to cover the Meat, it was dark, mysterious and most importantly – Herb-rich. Hector had his Methi, again. The Bones were still too hot to touch, I could see Lamb Chops and Marrowbone, the Meat was stewed, this was not Tandoori to be simply covered in Masala. Eventually it was time to savour the Lamb. How many times have I written about Meat and Masala being strangers? Too often. This was the complete Curry, everything in harmony.
Eating from the karahi meant that both Meat and Masala were still hot at the base, significantly warmer at the end of eating than Maltese Curry was at the start. There was the inevitable disappointment when the base of the black karahi stared back, bare and shiny. Karahi Palace #100 will surely feature the half kilo?
The Bill
£8.60 Yes, this is what one pays for the Finest of Curry in Glasgow!
The Aftermath
I spotted Kofta Anda on display under the counter, another all time favourite. I do not see this often enough. Qaser told me it is usually prepared on a Friday. Mmmm.
I showed Qaiser the heading for the last review here. He picked up that if today was #99, then… Those who have expressed an interest in attending NKP #100 will be contacted shortly.
In the meantime, Dashing White Sergeant – anyone?