14.30 on a wet Thursday afternoon, you’ll have had yer summer, and Hector finds himself on the Southside. Fortunately Marg has done the driving, so integrity and well-being had been maintained.
Having stopped to take the exterior photo, Marg headed alone into Shahi Mahal (452 Cathcart Rd., Govanhill, Glasgow G40 7B2). She waited for me before approaching the counter where the two chaps recognised the Hector. No Zahir today, there was a clue outside as to why this was so, I’ll let the reader work that one out.
With a Lamb Feast scheduled for Saturday, I was not in the mindset for a heavy duty Curry, Vegetables were foremost in the mind. Still, the Aloo Gosht (£7.50) on display did look inviting. I resisted. The Mix Vegetable (£5.00) is what I had in mind already, with Rice. Containers of Rice were piled high behind the counter, however, it was the Chicken Biryani (£4.50) on display which caught the eye. All this was reminiscent of Sheerin Palace around the corner, Zahir’s previous place of employment before going on his own.
Marg saw the Samosas on display and ordered a Vegetable and a Lamb Mince.
With Salad! – she added eagerly thereafter.
The Price of a single Samosa remains unclear, possibly £1.50. Served with Salad £2.50/£4.00 depending on how much Salad one requires How would they charge Marg’s Order of two Samosas? Also the menu says – 50p charge extra for sit-in – is this per item? Another puzzle for today.
Three other tables were occupied at various times, by individuals, one chap I recognised. There must be a happy band of, mostly Asian, chaps who tour the Southside Curry Cafes, where the real Curry in Glasgow is served.
A jug of tap water, no need for ice today, was brought to the table accompanied by a generous, but simple Salad and two bowls of Dips. There would be more than enough here to keep Marg amused and satisfy her need for – Salad.
Samosas
I am intrigued, how does one reheat a Samosa? Samosa-ding would kill the pastry. Deep frying would leave an oily residue. An air fryer should be ideal. They looked dry and crispy on the outside, so perhaps Hector’s theory holds?
As can be seen, Marg created quite a plateful, sadly no interior photos of the Samosas. They didn’t last long. But compared to the mountain of food across the table, Marg’s task was less daunting.
Marg:
Decided to have Samosa instead of a Curry. Ordered a meat one as well as a vegetable samosa with salad. Added the plate of salad to my Samosas and some Raita on the side.
The Samosas were well fried, but the filling was soft and full of flavour. The potato was present in both and gave the dish the necessary spice alongside the vegetable and minced lamb. I enjoyed the contrast of the fresh salad and the sauce gave enough moisture to the whole dish.
Chicken Biryani
Two pieces of Chicken served on-the-bone were buried in the mass of Pilau. I assumed that some of the Raita was as an accompaniment. No need, the Rice had a sufficient level of moisture and the Hector had another source to turn this into something even better. There was enough here for two.
Mix Vegetable
What an array of Vegetables! I’ll even forgive the stray pieces of Yellow Capsicum. Potato, Cauliflower, Peas, Carrot, Aubergine, Coriander and was that Tomato or Red Capsicum…
The Masala Mash shrouded the Vegetables, a residue of Shorva was collecting at the side of the plate. There was nothing left to do but chuck the entire contents of the bowl on top of the Biryani.
Now we’re talking.
Starting with the Rice, tasty enough but not as outstanding enjoyed at Curry Pot in recent visits. However, one key ingredient I have been missing of late is the humble Clove. I picked out a few of these, Whole, then a large piece of Cinnamon Bark. These two Spices gave the Pilau its extra edge.
Meat and Masala, I admit to not being that excited currently about the simplicity of a standard Curry. The Diversity of Vegetables adds so much more in terms of Texture and Flavour. The sweetness from the Carrots, the distinctiveness of Peas, the Cauliflower blast. But the king of all these, the Potato. I remarked to Marg, I think I could easily just have a Potato Curry these days. The Potato had absorbed the Flavours of the Shorva, and was giving back so much Spice in the way that too often, Meat does not.
The there was the Chicken. Dry, white Meat which does not absorb. Just what does Chicken add to a Curry?
You’re picking out the best bits – observed Marg.
Indeed, there was a strategy. With the car around the corner, a Doggy Bag was possible. With the Vegetables taken care of, a suitable portion of Pilau could be taken home and had another day.
Satisfaction, I can’t get no, was attained. I took the remnants up to the counter.
The Bill
£15.00 A fair price, exactly how it was calculated, we’ll never know.
The Aftermath
A quiet exit. No Zahir, no party.