Marg is out with Hector in Glasgow for a Saturday afternoon Curry, again? Clearly, there were no hockey balls needing hit today. We arrived at Karahi Palace (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ) just after 14.00 to find two families with noisy weans strewn across the two joined tables to the right. We took the table on the opposite side on which the TV was perched. The door was wide open, just as well I had advised Marg to wear something warm for our visit. 14ºC, summer has ended.
The new chap was front of house with Chef Rashid and Qaiser on cooking duties. It was a few minutes before we were served, the family had ordered quite an array of food including a large karahi of something, plus Pizza which finally shut the weans up. One of the adults was out the game, sleeping, then not eating, and eventually staggering out with his unruly kids. Strange.
Even stranger was Marg’s choice of Curry. Knowing that all Lamb Dishes here are served on-the-bone, she surprised me by going for the Karahi Lamb (£7.90). Marg would have the customary Chapatti (£0.70) to accompany, and in a week where Hector has enjoyed excellent Plain Naans in Berwick-upon-Tweed, it was back to the favoured Chilli & Coriander Naan.
The serving chap suggested the (half) kilo, however, Marg’s requirements differed from Hector’s, standard portions were required:
One Spicy, one not so Spicy.
Nothing was written down, I heard the Order being relayed to the cooking area.
With the arrival of our food and the photographic ritual underway, five more chaps entered, one recognised me as the Curry Blogger and introduced me to the rest of his company. He reckons that Karahi Palace is second only to Yadgar in Glasgow Curry. The number of Curry-Heute visits to both venues bears this out. I suggested he try Ambala which is turning out magnificent Karahi Gosht presently, and of course the new venue – DumPukht Lahori – along the road from where we were sat.
Karahi Lamb
Karahi Gosht a la Hector, spot the difference. Marg’s portion was topped with Coriander only, this best captures the minimal Masala, in the extreme.
Chef Rashid knows exactly how Hector seeks his Karahi Gosht, Marg would remark that – this is probably the driest Curry I have ever eaten. This Karahi bore little resemblance to those with the Peppery Masalas enjoyed in recent weeks at Ambala and DumPukht Lahori, Karahi Palace have their own unique interpretation and Chef Rashid, Qaiser and Ayaz are all capable of reproducing it.
Hector’s portion not only had the Coriander but Ginger Strips too and an abundance of Green Chillies cut lengthwise. Minimal Masala and a – forest of foliage – here we go.
The Naan would do its job, acting as a vessel on which to support firstly the Masala, then the Meat. The Flavours were so recognisable, an aggressive blend of Spices with Methi mixed in, so distinctive. This Curry could only come from Karahi Palace. There was a hint of something burnt at the base of my karahi which only added a further dimension to the overall Flavours. Just how good was this?
I asked Marg about the Spice Level in her Karahi, she had not uttered her usual – it’s spicy!
Maybe I’m getting used to it?
Aye right.
Marg had Lamb Chops and Ribs in her Karahi, Hector Chops only. The bone count in my Karahi came to three, a lot of Meat. Wonderful Meat, chewing was required yet the Lamb was far from being tough. So much Flavour came from the Meat, far too often one has to wonder what part the Lamb is playing in a Curry.
The different cuts of meat gave added flavour to the meal, an enjoyable experience – was Marg’s verdict on her brave choice of Curry-Heute.
Marg was finished long before me, her Chapatti was devoured, her bone collection assembled on the dinner plates which neither of us were otherwise using. Eat direct from the karahi, it keeps the food warmer. The Naan served whole, was quite a treat. There was a lot of eating here. This Karahi Gosht was truly – as good as it gets.
The Bill
£21.00 I know not how this total came to be.
The Aftermath
Farewells to Rashid, Qaiser and the chaps who by 15.00, were well into their Starters.
Why had they not opened the upstairs dining room this afternoon, or any afternoon? Fifteen diners in the middle of a Saturday afternoon, the perfect time of day to eat Curry.