A Saturday afternoon-evening in Glasgow, a pleasure once taken for granted, a pleasure denied through Lockdown and travel restrictions for over eight months. A warm and sunny day, summer may be imminent, George Square was quiet apart from some guy peddling his take on whichever deity he thought we should be following through whatever manner he decreed. The masses were assembled in Buchanan Street, I have not seen so many people in the flesh, as it were, for so long. Clydeside is becoming unrecognisable, on both banks, tall buildings under construction, yet footfall here remains almost non-existent. Köln, Berlin, Paris, Glasgow is not.
Footfall in Tradeston may change within the year when the Barclay’s campus is completed, enjoying a quiet meal at Karahi Palace (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ) is something I shall not be taking for granted in future. Karahi Palace quite simply produce one of the finest examples of Karahi Gosht encountered anywhere on the planet, one day the many will discover that this is so.
Dr. Stan and Hector had a 14.30 rendezvous, only the Good Doctor’s second Curry out this year. He was soaked en route to The Village last time, not today. Taking my preferred seat, I was greeted by Chef Rashid, Maestro Rashid. I confirmed my Order but told him I was waiting for a friend. Dr. Stan was punctual as always.
The Menu is available on request. I note that none of the major Curry Dishes are listed on the display boards above the counter, that is for Kebaps etc. I was pleased to see the – Curry-Heute #100 – framed certificate was back in its place. Rashid recited the Curry on display to Dr. Stan who then accepted he was having what Hector was having: Lamb Karahi (£8.90) and a Chapatti (£0.70). He withdrew to his cooking spot then emerged a moment later:
Same salt, same methi?
Thumbs up – he knows you know.
We nibbled on the Salad, cherry-picking it before Rashid offered us – the white sauce. Another chap, whom I did not recognise was assisting Rashid. With plates, cutlery in situ, it was time. Chef Rashid was happy for the moment to be captured.
Karahi Lamb
A Sizzling Hot Karahi, the Lemon Wedge was a new addition, the chance to squeeze on some Citrus, yum. Syboes, Ginger Strips and Coriander were accompanied by slices of the large Green Chillies, chances were, the latter would be cooking in the peripheral Oil. Large, plentiful, pieces of Lamb, some on-the-bone, were smothered in what I have long deduced is a Tomato-based Masala. This Masala was not red, but Burgundy, even visually, the richness oozed.
*
Two Chapattis, one each, enough, these were substantial, not of the species abundant in Bradford. The first dip into the peripheral Oily Masala sets up that which follows. The Flavours hit hard, the Seasoning guaranteed this, then there’s the Herbs, Methi Man!
The Meat had everything, soft bits, chewy, and Flavour. One cannot help be mystified as to why so many venues serve Meat where Spice has not been given a chance to permeate. The taste of Lamb itself came across.
Towards the base of the karahi, as with my last visit, the taste of burnt Tomato, the Masala was still cooking on the table, and the Seasoning, and the Spice, and the Flavours, it was all happening here.
In the midst of all this, Chef Rashid brought a jug of Tap Water:
Rashid, this is magnificent! – I assured him. More smiles. The added joy of the Curry Cafe when Chef is also front of house.
Hector’s Karahi was – wolfed down. For years the pace of eating has been slowing towards a snails pace. This was – easy eating.
Dr. Stan, renowned for his – Mmmmms, uttered a statement beyond anything he has contributed in the last decade:
That was glorious!
(A) very rich blend of spices.
This is Karahi Gosht at Karahi Palace. One day, the mob shall descend upon it, change is inevitable. Enjoy as it is, whilst one can.
The Bill
£19.20 The card machine was not working today, there was a bold sign at the counter to make this clear.
The Aftermath
Rashid’s – assistant – was sitting out front having a cup of tea.
Rashid is a wonderful Chef – I assured him.
Through broken English, the following minutes astonished. This was no assistant, but the Chef from Sheerin Palace, who apparently works in the mornings only. He was here to see his friend. I had to compliment him on his Kofta Anda, but also get in my dig about why he does not prepare enough … cf – In Search of Kofta Anda.