A half kilo of Desi Karahi Gosht is what the Hector had in mind when setting off towards the Southside. On discovering that Scotrail had halved the local train service, time was lost. Buses across the river were clustered, late, and the one I boarded terminated after one stop. Change of plan, fast food required.
Darbar Grill (140 Allison Street, Glasgow G42 8RP) would be open, Aloo Gosht should be available, and cooked in the traditional – Desi – style.
Entering the empty premises at 14.00, I believe it was Ahmed’s nephew who served me. He talked me through the ready Curry, only one Lamb Curry, Aloo Gosht it would be – on Rice.
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There’s still no printed menu, the prices on the board appear to be for Takeaway. The declared portion size impressed. Had I been been looking for something else, there was no suggestion that – cooking to order – was available. As Ahmed is effectively running a school for Chefs on these premises, maybe nephew might have offered more? Hector was in a hurry, so not an issue today.
Ahmed parked outside and summoned the chaps to bring the supplies into the restaurant. Interruption over, they returned to their chopping, Ahmed drove off without having entered the premises. Nephew brought the meal plus a jug of tap water. Casual formality, an extra plate was declined, not required.
The Basmati was light, fluffy, served as a sensible portion. All but the stray grain would be managed.
Aloo Gosht
I liked the metal bowl. Shorva, there was no denying that this was as Soupy as Curry can get. This was as Aloo Gosht should be. Seven pieces of Lamb on-the-bone and two decent sized pieces of Potato were arranged on the Rice. Two major bones, one Sucky. The Potato was cut into six manageable pieces. Enough Shorva was spooned over to create a Curry as the Hector sees it. As ever, Masala was retained for the end game, to moisten whatever Rice would be left. Boy, would I get that wrong.
Tender, towards chewy, the Lamb was giving back Spice having sat in the Shorva for a suitable length of time. The Potato too had absorbed the Flavour of the Shorva. This was as good as this Curry gets.
Decent Spice, very well Seasoned, Tomato skins were revealed, no Whole Spices, no Herbs. It was time to decant the remaining Shorva, oops. There was way more than I had realised.
A spoon was required for part two.
A simple Curry, it was what it was, the Seasoning made it special.
Ahmed returned halfway through my meal. The usual pleasantries led me to mentioning I was here (in part) because his son, Moiz (Handi By Darbar), does not open early enough to accommodate my eating pattern. 15.00 is too late for the Hector. Hector the clype?
The Bill
As with the last visit, I had to insist on paying – else I can’t come back.
There was a token, contactless payment.
The Aftermath
Another lengthy wait for a bus across the river. The Seasoning lingered long. Satisfaction attained.