Visits to Karahi Palace (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ) used to be frequent and regular, hopefully in four more weeks life will begin to return to an approximation of normal. The Restaurants and Curry Cafes should be open for the second half of Ramadan, I feel a late night Buffet or two coming on at The Village. The sun currently sets later and later, putting the clocks forward tonight doesn’t help here.
Marg phoned in the Order for Karahi Gosht (£8.90), twice, and Chapattis (£0.70) as she completed her Southside Hockey commitment. Marg wasn’t sure who served her, but made sure he became aware that this was for – Hector.
The Bill
£19.20
One of the main features of Curry served at Karahi Palace is that it is always served piping hot. Decanted to karahi, a full twenty minute reheat was applied in the oven. The Chapattis went in, still in the foil, for the last five. With a sufficiency of Ginger Strips already in place, the – foliage – today was restricted to Coriander.
Karahi Lamb
Once again I am faced with describing just how wonderful this Curry is. The Meat was cooked to perfection, chewing was still required, but oh so Tender. Somehow nearly all the Lamb on-the-bone was in my portion. This suited us both, but left Marg 
with more Curry than she would manage. Marg set aside that which she knew would not be managed for later. I ate on, savouring every mouthful of this joyous creation. The Spice was there, the Seasoning and the Methi. The Masala was scooped on to pieces of Chapatti. The Chapattis were a cut above those had of late, had I been dining in, a second would have been ordered. Hector becoming excited about a Chapatti? We live in strange times.
Everything just seemed to come together, the distinctive blend of Spices which makes the Karahi at Karahi Palace so special, once again was to the fore. Whether cooked by Rashid, Ayaz or even Qaiser, this was once again, a Karahi to behold. Consistency, the key to keeping customers satisfied. The Quantity was also well judged, a portion was the right amount, however, I feel the half kilo being called for when I am next permitted to set foot on the premises. Southside Karahi, this was right up there with the very best.
Marg’s verdict on the Karahi Lamb:
A very satisfying Curry, ticking all the boxes.
Worth the travel and worth every penny. I liked it I really did. I’ll be back.
It is Curry of this quality which makes Marg aware of just how special the fayre from the Curry Cafes can be, that which makes the – Mainstream – so ordinary.
This morning on the rerun of Recipes That Made Me, Nisha, Mein Host, went to Bradford, the Curry Capital, a city to be visited again as soon as… Three important lessons were learned from this episode. Firstly Okra, it has to be washed and individually dried before chopping else it goes slimy. We all know it goes slimy, we may not know why, but at least this should now be avoided. It also appears that the Kashmiri version of Garam Masala is – Basaar. Every family has their own blend, however, a commercially mixed jar has been ordered already and is on its way. The featured recipes for the Bradford Lamb Masala and Okra Curry are on the BBC website. In cooking the Lamb Masala, the Lamb was boiled in Spices for forty minutes before adding to the Masala. The majority of recipes fudge this. Watch this space, or better still, go to catchup TV.