On Wednesday, Marg took a small detour on her way home from the QEUH, we haven’t had a Takeaway/Delivery from Karahi Palace (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ) during Lockdown #2. On our last visit to Karahi Palace in early November, Pfizer had just announced that their vaccine was 90% effective and Lockdown #2 was looming. Three months on, vaccines are being rolled out across the land, but it looks as though we may all have to sit in our homes for a similar time period on top of what we have just endured.
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The Order was phoned in, Marg ensured that they knew the Karahi Lamb (£8.90) was for Hector. Marg enquired about her preferred Keema, only Chicken Keema (£5.90) was available, this she accepted. Two Chapattis (£0.70) would accompany.
Fifteen minutes – was declared, Marg collected as instructed.
The Bill
£15.80 An honourable price.
On inspecting the contents of the bag, a complimentary Gulab Jamun had been added. Marg would claim this.
The reheat this evening was done using Hector’s preferred method, karahi placed in a conventional oven. After fifteen minutes, I could see some of the Lamb showing signs of burning on the extremities.
Karahi Lamb
Here was a portion, significantly more than the 120-150g of Meat suggested in the Pedlar & Spice – Curry Kit – blogged three days ago. The Ginger Strips and Coriander were cooked in somewhat during reheating, my own Toppings today were restricted to diced Ginger and a sliced Green Chilli. We are out of Fresh Coriander, so limited – Foliage.
The Masala was Herb-rich due to the Coriander and the – extra – Methi which Chef knows is the Hector preference. The Seasoning stood out – extra – Salt too. The added Chillies upped the Spice, this would be demanding but well within Hector’s level of tolerance.
The top pieces of Meat showing signs of burning were consequently tougher than the perfect Lamb which lay beneath. Sucky bones, marrow, all the Flavours one has come to hope for in a Karahi Palace creation.
Hector was in his element, alternating Chapatti and Masala with the so flavoursome Meat. This Meat was very much in the – giving – category.
It has been a long three months since I enjoyed this. When the Hector is set free, don’t be surprised to see him in Karahi Palace at opening time.
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Chicken Keema
I cannot say that the paleness of the Chicken Mince endeared itself to this observer.
This was as Dry as a Curry can be. There was no visible Masala, no Oil, yet clearly (Tomato skins) there was the required level of Moistness. Marg ate her chosen meal without making her usual reaction to the presence of the Spice. Marg’s verdict:
There was a wee kick in this unusual but tasty Chicken Keema.
Oh to have the full access to Glasgow’s Southside Curry Cafes restored to what we used to take for granted. How much longer?