It was time for a break on the third and final day of the Glasgow Real Ale Festival (G-RAF), already, those in the know, were confident that the event had been a success.
I thought I would give Bombay Bad Boy (279 Gallowgate, Glasgow G4 0TR) another chance, but this time I phoned ahead, the given number did not work. If anyone has any more information on this venue, please advise.
I was overdue a return to Namak Mandi (21-23 Bridge St, Glasgow G5 9JB), they have been on the cusp of being added to – Hector’s Recommended Curry Houses – for some time, today could be the day.
Arriving @18.15, a Waiter welcomed me with a handshake and a warm greeting:
Nice to see you, my friend.
This chap I hadn’t remembered, so well done to him. The chap who appeared to be the Head Waiter was very familiar, did he once work at Akbar’s? We would have no interaction, so this may established at a later date.
I was shown to a booth in the corner from where I could survey all, though respecting a family’s privacy prevented more photos of the interior during my visit.
Same menu? – I said to the Waiter.
Same menu – he replied.
The Menu at Namak Mandi is not vast, there are only two Dishes of interest from a Curry-Heute perspective. Once more I would have the Lamb Charsi Karahi at £11.99 for the half kilo. On previous visits I have questioned the actual volume served in my write-ups. Chilli Naan (£1.99) is on the Menu, I asked for mine to have Coriander also, sorted.
*
A much needed jug of Fresh Water was provided, followed quickly by a very refreshing Salad and Raita. I still had some Salad left when the Order arrived.
The Chilli and Coriander Naan was covered in (Sesame?) Seeds, and as is the norm here, perforations. I heard the family at the adjacent booth order theirs and confirm this was in fact a Roghni Naan, which I associate more with Manchester. The Naan was well fired, only the edges were able to rise. The perforations meant the majority of the Naan was – Thin. I enjoyed the Naan, but it did get cold quite quickly. Once I felt I had eaten enough Bread, it was discarded.
Lamb Charsi Karahi
The Toppings featured a generous quantity of Ginger strips and Fresh Coriander, no skimping here. Appearance wise, this may look very similar to the Karahi Gosht I had yesterday at Karahi Palace, however, this interpretation is an entirely different beast. Although Tomato-based, I assume, this Karahi was less red than those which have been served to me previously.
The Quantity of Meat impressed for the first time, this evening I was convinced that I had the full half kilo.
The Oil was separating at the periphery of the karahi, in fact it looked more Watery than Oily. This was an Afghani Karahi, not Punjabi, the Textures and Flavours would be quite different.
The Masala was minimal in the extreme, the Meaty Flavour from the Lamb was the first thing recorded. The Spice Level was more than acceptable, the Seasoning was below the Hector optimum. One has to question if this really could be classed as a – Curry – a – Spicy Lamb Stew – is probably more accurate, such is the way this Dish had been prepared. For once, this is not a derogatory description.
The Lamb was on-the-bone, I was delighted to find a – Sucky Bone. The pile of bones grew on the adjacent plate. Hector prefers to eat straight from the karahi so that the Dish retains its heat. Although well cooked, the Lamb still required a lot of chewing, but then Hector’s eating style has been forced to change, much slower, methodical, the days of – scoffing – may be gone.
How many times have I written that the Meat offered nothing to the Dish? This Lamb Charsi Karahi was testimony to what can be achieved. The Flavours emanated from the Meat, here the Meat was a – giver – not a – taker.
There was a sense of transformation as I delved further into the mass which lay before me. Green Chillies were encountered, well cooked in. More Masala was found beneath the Meat, here was the Tomato, more Peppery Flavours emerged also.
The karahi was cleared save for a couple of pieces of bone, had I just encountered – Paya?
The Bill
£14.00 I didn’t mind the micro-rounding up given the provision of the fine Salad.
The Aftermath
As I walked back along Carlton Place, again I was left wonder why the waterfront is so undeveloped in our fair city.
A few weeks ago I was invited to the re-opening of Kebabish Grill (323-325 Victoria Rd, Glasgow G42 7SA), alas on that day I was having a pretty poor Curry at Kwiat Peonii (Poznan, Polska). Having observed the pace of the reconstruction, I would have been surprised if this had gone ahead. Today in my – Spam – folder, I found an invitation to the rescheduled opening. Sadly that was for last night.
I feel Namak Mandi have now done enough to be added to – Hector’s Recommended Curry Houses.
Update:
Kebabish Grill is open!
