Day two of – The London Trip – and once again Lord Clive was happy to accompany Hector on the quest for quality Curry in SW17. A busy Lahore Spices (111-113 Upper Tooting Rd., Wandsworth, London S17 7TJ England), was passed yesterday on the trek between Tooting Broadway and Tooting Bec. Today, we alighted at Tooting Bec in the knowledge that Lahore Spices was nearer – the top end.
We entered at 12.35, the first customers of the day, so a different experience compared to Sunday lunch down the road at Lahore Karahi. The waiter led us towards a window table, I stopped short and chose one mid room.
We remained the only diners until around 13.00 when two chaps came in armed with bottles of wine. Wine with Curry, what a waste. Tap water for us.
Lahore Spices serves traditional Punjabi/Lahori Fayre, not that Hector is likely to ever order Paya (£8.95) or Haleem (£8.95). No Burgers or Pizza are served here, serious food only, well apart from that for – Young Guests.
Karahi Lamb Special ½kg (£17.95) almost tempted. That the standard Karahi Lamb was only £8.95 was also considered, cheap for London. I ran through the menu for Clive, he settled for Keema Mutter (£8.95) plus his usual Keema Naan (£4.25). Lamb Korma (Pakistani Style) (£9.25) caught Hector’s attention. A Desi Korma? I have only ever encountered this in Glasgow at The Village and Karahi Palace. This has long been Hector’s favourite Curry, i.e. when not having Karahi Gosht. A Chilli Naan (£2.25) would accompany.
On relaying the Order to the waiter, I firstly had to establish that the Lamb Korma was not of the the common – Coconut laden – variety. I then asked for Desi, Apna, the lot. Spicy was certainly noted.
A Modest Salad was brought to the table. This featured three slices of Tomato, Clive was not missing out. I found the Onions to be potent.
Lahore Spices is a good sized premises, spacious, well lit with contemporary décor. A display counter runs down one side of the room, the kitchen lies to the rear.
*
During the wait I went up to the counter to photograph the prepared Dishes. Hector was in his element, a worthy Curry Cafe and the prices amazed. If Lahore Spices can sell Chapatti and Naan at £1.00, why can’t everyone?
Both Breads were well fired and in time, would turn crispy. The Chilli Naan, served in two pieces, also featured Coriander, a bonus for Hector. There were sufficient burnt blisters and the puffiness ticked another box. I would eat all but a scrap.
The Keema Naan was quartered. There was no sign of – pink – Mince inside. A meal in itself, Clive would only manage three quarters.
Lamb Korma (Pakistani Style)
Large pieces of Meat protruded from the rich Masala. The Oil was already collecting on the surface of the Masala, a residue would maintain. Green Chillies, which had been no more than halved, were a feature, – Spicy – had been taken seriously. By eating directly from the karahi, there would be no Meat count, yet this was clearly a decent portion. Indistinguishable from my usual Karahi, this looked worthy of a Hector.
There was big Peppery blast which surprised given the redness of the Masala. The Seasoning was spot on, the crucial element which defines a Curry.
Most of the Meat was wonderfully Tender, more chewing was required for a couple of the larger pieces. The Meat was giving off so much Flavour, and with each mouthful, a Spicy blast. With Chillies in the karahi and in the Naan, this was not for the faint of heart. Tears, a runny nose and a sweaty scalp confirmed that if one accepts the – Vindaloo – scale of Spice, this was beyond that.
Importantly, there was Flavour, maybe not as intense as I have been enjoying at Karahi Palace (Glasgow) in recent months, but this was truly – in the style – a Curry to savour, a Curry to remember. I congratulate Chef.
Keema Mutter
One could not but help notice the abundant Peas. This was an authentic Dry Keema, there was no trace of Oil visible. The quantity impressed, around the halfway stage, it became even more apparent that this was a large portion.
In the last couple of years, Clive has been boasting about his home-cooked Keema Mutter. Then he tried the recipe posted in Curry-Heute and upped his further. His first statement today:
I wish I could make it like this.
Clive would repeat this at the end of his meal, then added:
Very good, very spicy, temperature very hot, I had to wait for it to cool down.
We were two satisfied customers in Tooting this Monday lunchtime.
The Bill
£24.70 I asked the waiter to split the Bill, he charged us half each – doh!
The Aftermath
I had spotted a chap who could have been Mein Host, alas he was not in sight as we departed. I gave the Calling Card to one of the waiters. Apart from acknowledging this, there was no further discourse.
Hours later the Citrus was breaking through. With fewer Chillies, this may have been manifested sooner.
2023 Menu
