With the knowledge and experience of years working at nearby Sheerin Palace, Chef Zahir deserves to be recognised in his breakaway premises Shahi Mahal (452 Cathcart Rd., Govanhill, Glasgow G40 7B2). Today was the Hector’s fourth visit. Having verified the efficacy of the Lamb Karahi, twice, it was time to try the Curry on display once again.
Arriving at 14.00, two booths were occupied, chaps in one, a lady with – weans – at the other. Here we go again. The baby was never an issue, it was the three year old which refused to be amused by whatever electronica was brought, leading to a lengthy period of screaming the house down. The lady, the grandmother (?), did apologise in time, however, for the second time in as many weeks, Hector’s dining experience was ruined by unnecessary noise pollution in a Southside Curry House
Take them outside, deal with them! No more tantrums from Hector either.
Zahir said – Karahi – as I approached the counter. Not today, instead I studied the trays at the counter top. Two Chicken Dishes were on display today, no Lamb. If I heard correctly, one was a Korma, but bore no resemblance to anything seen before. This was not of the Creamy-Coconut variety, or the much sought after – Spicy Desi Korma. With – Korma – a significant part of the menu here, I had to ask if – Spicy Desi Korma – would ever appear. There was a shake of the head, so that’s that then. Dream on, Hector. I did verify that Wednesday is Kofta day at Shahi Mahal, presumably Kofta Anda. When a Wednesday opperchancity presents, Hector shall investigate.
Having thoroughly enjoyed Zahir’s – Aloo Gobi – in his time at Sheerin Palace, this had to be tried at the new venue. A Chapatti (£0.80) would accompany, then, having studied the food under the counter, two Seekh Kebab.
No Salad please.
I will admit that the mysterious Chicken Korma nearly had me. One day, perhaps.
It was peaceful as I took my seat in a different booth from my norm. This was not to last. A distraction: Anuj @ FeedSpot has contacted me. According to their ranking, Curry-Heute is #2 in Glasgow Food Blogs. Good to be recognised. I don’t know who FeedSpot are, and apart from the annual fee, what they want. More on them as and when. Or more likely – not.
Zahir brought the Order which included Raita and a mild Chilli Sauce. Having ordered the Seekh Kebab, I could have done without the Chapatti. Maybe the thought of a whole Chapatti was too much to resist? Wholemeal flour, the classic Glasgow style.
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Seekh Kebab
Maybe it is time to accept that I do prefer Chicken Seekh to Lamb Seekh Kebab. Lighter in colour, these were Spicy and Herb-rich. With the sauces added, a fine complement to the Vegetable Curry. That was the plan.
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Aloo Gobi
Topped with sliced Bullet Chillies, Ginger Strips and Coriander, this looked to be a worthy Curry. Often sold as a Vegetable Side, this can be a delightful meal in its own right, especially when of the quality presented today.
The Chillies meant a big Spicy hit on the palate. Then, that something unique which Cauliflower adds to a Curry, registered strongly. Seasoned a la Hector, this was quite a remarkable Curry. The Masala was a fine pulp, Tomato skins revealed their presence, almost whole green Finger Chillies were in there too. What stood out was the micro-florets of Cauliflower which seemed to form a major part of the Masala. These were in addition to the main Cauliflower stems and crowns. The large pieces of Potato had absorbed the Flavours from elsewhere, light and fluffy, truly gorgeous. It is amazing how these two Vegetables work together. British cooking must undervalue Cauliflower. Adding a Cheese Sauce? Bland. Even Hector’s much praised (by Marg) Cheese Sauce.
Zahir looked across the noisy room. I had to give the thumbs up. He eventually came over to offer me a drink, this had been forgotten in the ongoing distraction. Too late, not required, there were multiple sources of moisture on the table.
The final stretch was a struggle. The quantity of food before me was testing the limits. As ever, Bread was abandoned first. The Chicken Seekh Kebab proved to be a filling accompaniment. What a feed.
The Bill
£8.00 Without the Salad, a cheap lunch.
The Aftermath
Following on from my visit to Mehfil(?)-Karahi Palace on Friday, I had to ask after Zahir’s good friend Chef Rashid. The chances of him cooking for me again have become even more remote. So it goes.