Today was another day of indulgence, as if there haven’t been a few in the last week. Walking across the River Clyde for the first time in an age towards Karahi Palace (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ), the progress on the Barclay’s construction site was striking. One cannot help but wonder: who is going to work in all this office space?
Qaiser was behind the counter, I did a double take with Chef Rashid who was sporting a more trimmed appearance. On taking my favourite seat, a new chap took my order:
Lamb Karahi (£8.90), one Chapatti (£0.70), they know how I like it.
On asking for water, a bottle (£0.80) was provided, I could make no sense of the explanation for the lack of jugs and glasses, a cardboard cup had to suffice.
As I waited for Chef to produce another – Meisterwerk – a few Takeaway customers entered the premises. Two chaps decided to sit in and have their wraps, well why not, we have been denied this pleasure for so long.
Lamb Karahi
Six months and two days have passed since I was last served a hot and sizzling Karahi Gosht at Karahi Palace. The Takeaways in the interim were enjoyed, but nothing can beat a Karahi straight from the hob. The Meat was piled high, this was a portion plus. The Toppings of Ginger Strips, Coriander and loads of sliced, large 
Green Chillies were complemented by slices of finger Green Chillies cooked in. Each would add their own distinctive Flavour to the eating experience.
The Chapatti was hot to touch, the Karahi even hotter, take care, Hector.
Joy of joys, the intensity of Flavour still astonished. The first dip of a piece of Chapatti into the hot oil is a well established ritual, the Flavour here was so familiar, a prelude to that of the Masala Mash itself. Tomato was highly visible. On the train today I studied another online recipe for Karahi Gosht made with a Tomato-based Masala, no Onions. It looks so simple, but how does one achieve the magnificence of what lay before me today?
Sucky Bones, two of, two more Bones, this Curry was not the – bag of bones – that one fellow diner experienced many years ago. Some cuts I recognised but cannot identify with certainty. Large and flat, – skirting – is what Mother bought back in the 1970s. The Meat count was way into double figures, many pieces were decidedly huge. The most generous of portions, a wonderful welcome back, this was going to take an age to eat; fortunately, cast iron karahi kept everything hot that bit longer.
Some Meat was super-Tender, other bits required serious chewing, a mixed batch, the best of everything. And the Flavours, no individual Spice stood out, the Seasoning was – brave, plus.
Salty, burnt Tomato – is what I noted. Add to this the Spices, the Ginger crunch, the Herbs, this Karahi Gosht had it all.
My final scoop of Masala onto my Chapatti contained the last two pieces of finger Green Chillies, how these gave even the last mouthful another edge was remarkable, a crescendo. This unique interpretation of Karahi Gosht has to be experienced, in house.
The Bill
£10.40 Incredible value.
The Aftermath
Qaiser acknowledged me as I paid, Chef Rashid stuck his head out from behind his screen. I gave him the thumbs up, this guy can cook.