Monday lunch with Marg, it appears to be becoming a regular event. She don’t get fed otherwise. The major benefit is being driven to the Southside, and back, in time for the rest of the day’s activities.
Monday is Bateera Day at Shahi Mahal (452 Cathcart Rd., Govanhill, Glasgow G40 7B2), and it is over three months since the Hector has enjoyed a Brace of Quail at this Top Rated Glasgow Curry House.
On arrival, we knew that Zahir was in house, there is a clue outside. He soon appeared, and the availability of Quail was confirmed. Did I hear him say – Bateera Karahi? The pot (above left) from which it came looked nothing like – Karahi. But then, I don’t know how it had been prepared. 
Marg studied the other Desi Dishes on display, Aloo Keema (£6.00) was a possibility, but clearly it was Chicken Mince. Marg prefers Lamb. What I have always taken to be a Kidney Bean Curry was confirmed to be Kala Chana (Black Chickpeas), a somewhat menacing looking Curry, Marg was feeling adventurous.
A Chapatti (£1.00) would accompany, for Hector a Naan (£1.50). The prices of the two main courses are unknown, also there is 50p surcharge on the Takeaway prices displayed. Is this per item?
Zahir’s lady assistant was out front serving the sit in customers, three sets. Throughout our visit, there was a steady stream of people waiting for Takeaway. Also, Zahir, on his phone, endlessly reciting the available Dishes. Everything in Punjabi/Urdu, I feel as if I can speak the language. This was the busiest I had ever seen Shahi Mahal. And there’s minimal Mainstream Menu Curry on offer here, everything is – Desi.
The lady presented Salad and two small bowls of Raita in addition to what we had ordered. Fear not, one pays for these, regardless.
Both Breads were large, and served – whole. The Chapatti was of the Wholemeal variety which Marg likes and I am currently avoiding. Marg would manage all but a scrap.
Half of the Naan would remain untouched, more Bread than a Hector can eat. I did draw Marg’s attention to the pile of Bread being brought to the next set of diners: Curry with Bread, not Bread with Curry.
The Naan was a delight, small blisters, so fired enough. Partly risen, Zahir likes to perforate his Naan.
My Curry was set on the table with a warning, the bowl was hot. Hot food, crucial.
Bateera
A Brace of Quail, some would claim not a lot of eating, I seemed to have long legs everywhere. It’s not just the Meat, the Shorva is what makes it, and this was Shorva-plus. The Texture was closer to a thin Masala than the standard Shorva served in the Southside Curry Cafes.
My second encounter of Quail at Shahi Mahal, two birds, footery, finger food, there’s no other way. If one is not in a playful mood, do not order Bateera. Suck the Meat off the bone, then chew, as if any chewing is required, take in the Flavours, enjoy.
The Oily Shorva had Tomato pieces cooked through. Cinnamon Bark would be encountered moments after starting. The sliced Bullet Chillies and Ginger Strips would add more bite, however, it was the Seasoning which was noted from the off. Still, the Spice built steadily, nothing silly, enough to make one aware.
Dipping the Naan to scoop up some Shorva alternated with tackling the Quail. The depth of Flavour in the Shorva continually impressed, add to this the gamey nature of the Quail. One torso was isolated, then split open. The Meat was still white inside, the exterior decidedly brown. More Shorva, yum.
Of late I have been realising differing Flavours towards the end of a Curry, today Clove came to the fore. Cinnamon and Clove, how to create a true depth of Flavour.
A chap, in his Friday best, came over to ask if we enjoying the food. A familiar face? We did stand out a bit in the gathering of Desi Diners.
Kala Chana
Black Chickpeas, the Desi variety of Chickpeas, I discovered when verifying they were not Kidney Beans. As with a Daal Makhani, I could envisage having this as a Side, good on Marg for wading in to the full portion.
When the Masala was stirred, the deep purple Masala became more milky in appearance. We agreed that – Gravy – seemed apt, somewhere between a Shorva and a more recognisable Desi Masala. There had to be a Hector Soupçon. Earthy – was my reaction. Marg, offered more:
I decided to try something different, I had the Kala Chana. It was a thin sauce with kidney beans (sic) and chopped coriander leaves. Although I had to send it back for more heat, the dish was full of flavour. I agree with the – earthy – description, my lips were tingling afterwards. The hint of coriander complemented the dish along with the salad of lettuce, onions, cucumber and tomato. I did not manage to finish the large Chapatti. A lovely meal.
The Bill
£20.00
The Aftermath
Michael, who joined me later, spotted the summary of our meal summarised on a certain social medium.
Not knowing what – Bateera – was, he did a search.
Interesting results.