The phone rang a couple of weeks ago, it was Bill:
Why not come over to The Moti Mahal (123 Old Castle Road, Cathcart, Glasgow G44 5TJ) and join Tony and I?
Hector was already out with other Company. Instead, a Birthday Dinner was suggested for this evening. Bill insisted I invite Dr. Stan and Mags to accompany Marg and I, – The Strathaven Four – dine again. In September 2015 we were invited – To Dine – at Curry Haven (Strathaven), Tony’s former enterprise. Last month Hector rediscovered Tony now at The Moti Mahal, the welcome was decidedly a warm one. So it goes.
We arrived at the arranged 19.00, a table for eight had been set for us, would Bill and Tony be dining with us? Four other Diners were in situ, another four would take the table behind what would become my seat. Apart from the occasional Takeaway Customer, that would be it for the evening. Quiet, as expected, on a Monday night.
After a series of welcoming – Hugs – from Tony, Hector was ushered into the kitchen. The camera is always at the ready for such occasions, always interesting to see – behind the scenes. The eyes immediately searched for – The Big Pot. It was covered, another Pot with a lighter sauce sat on the side, the Creamy Masala? Bill was working on an – Aloo Gobi. Amrit, primarily the Waiter but a Chef too, was also working hard in there. It has been a while since I saw Bill, his appearance has changed somewhat.
Poppadoms, Spiced Onions and Dips were the prelude to the arrival of an array of Starters. Two plates of Salad were presented, one with Fresh Ingredients, the other with Pickles. Pickled Chillies, yum. I could eat these all day, not that that would do anyone any good. Marg found the wedges of Fresh Ginger to be daunting:
This is how you do it – I demonstrated. As a kid, I hated Ginger.
Tony is proud of his Spicy Buffalo Wings which filled Hector last time meaning there was little room left for the Main Course. Salt and Chilli Chicken Wings accompanied. Hector has no issue with Chicken as a Starter. A plate of Haggis Pakora and a pair of Vegetable Samosas completed – The Starters.
As before I asked Amrit to remind Tony that I only have one stomach. He informed us that Tony was up for serving six Samosas initially.
I started with the Salt and Chilli Chicken as they were placed nearest me. These were suitably Spiced, but not OTT, I knew what to expect from the abundant Spicy Buffalo Wings. Here the Thick Red Sauce was finger licking good. Dr. Stan was unaware of the quantity of sauce covering his face, Marg let the cat out of the bag, no photo. These were indeed Spicy, a Big Kick, and filling. Marg took half a Samosa and the Samosa Queen was immediately impressed:
The outer casing is not as greasy as served in other places.
Tony brought out another Dip, Green Mush, it looked evil.
How many Chillies? – I asked. Hundreds – was the reply.
Tentatively I tried a Soupçon. Yes, there were Chillies, it was not as Fiery as I feared. Mint tempered the Chillies, the Mush was decidedly – Well Seasoned. I liked this.
It took a while to get around to – my – half Samosa The interior was still remarkably hot despite having sat for some time. I have to declare that I was impressed by the great mash of Potato and Herbs inside. The Green Mush added more.
Haggis Pakora has always puzzled me. It differs little from that served in a Glasgow Fish and Chip Shop. These were – Chocolate Roll – sized and in the style of the – The Chippy. Of course Hector loves Haggis, it’s Spicy, the National Dish? Maybe that’s Curry presently.
When the table was cleared Amrit suggested a two hour rest. This was required, we had to digest what in effect was a meal before the Mains. Tony came out with his pad to take the Order. I had already asked for a Fish Karahi, my challenge. Mags’ Aloo Gosht preference had been previously been registered. This left Marg and Dr. Stan to select a Main Course.
Marg was taken by the Red Fort Chicken Delicac. The description had all her Favourites – Cream and Nuts. We have also seen the Red Fort in Delhi. Hopefully the Curry would not be as – Red – as the Fort.
Chicken Tikka – said Tony as he made his notes. If one is having a – Chicken Curry – then it may as well be –Tikka. You know what? I fancy going out one day and ordering a Chicken Tikka Masala just for the hell of it.
Dr. Stan announced – Lamb Nentara – it has Fenugreek – he told me.
Tony and/or Bill had prepared a Special Lamb Karahi so that would be the base for the Nentara and the Aloo Gosht.
Lamb Karahi for us – said Tony looking me in the eye. Did he think I could eat a Fish Karahi then a Lamb Karahi?
Dr. Stan asked for Pilau Rice having been assured that his Curry would have sufficient Sauce. Marg took the Mushroom Peas Jeera Rice option. A Chilli and Coriander Naan for Hector, Mags was somehow overlooked.
Being my Birthday, I was not on Sparkling Water this evening. Cobra on tap was deemed to be better than Tennent’s. Mags too was up for this, Marg stuck to the Sparkling Water, the designated driver. Dr. Stan, the CAMRA stalwart, could not bring himself to take any of the available Bier. More Sparkling Water.
I never saw the four sitting behind me, or was in fact six? Marg and Mags had the story covered. It was somebody’s fiftieth birthday, Balloons were clustered in the corner confirming this. They came, they were fed, they went. Tony and Bill were hard at work in the kitchen preparing our Specials.
After a sensible gap, the two Lamb Dishes were presented which gave Mags the Opperchancity to order a Chapatti. The Masala was decidedly different from that served on my first visit. This was a Majestic, Thick, Dark and Mysterious. I hoped to have a sample later. An array of Lamb Cuts including Chops protruded from the Minimal Masala. Why had Hector ordered Fish?
Lamb Nentara – or was it?
Topped with now customary Ginger Strips and Fresh Coriander, I feel the photo captures well the Quality that oozed from this creation. Enough Masala, the Oil collecting around the periphery as I love. I watched Dr. Stan decant his Meat and Masala on top of his sensible Potion of Pilau. Maybe Bread would have been a better accompaniment? There were a few – Mmmmms – before Dr. Stan made his declaration:
Very rich, very spicy.
You can tell it’s Tomato based.
Red Fort Chicken Delicac
Clearly a Chicken Korma variant, though Marg made no reference to Coconut. Almonds, ground Cashew Nuts and Sultanas were mentioned in the description. Marg loves this sort of Curry. Hector only cooks this under pressure, from Marg that is. Lamb is cooked in a Pressure Cooker.
Before tackling the Curry, Marg had to deal with the Mushroom Peas Jeera Rice. Hector experienced this Biryani in effect last visit. Much of it went home with me. Marg tried to give some to Mags whilst she waited for her Chapatti, but failed.
As written above, when one sees a Chicken Curry of this pedigree, it’s almost tempting.
It was Creamy, Tasty, everything it said it would be, a change. The Mushroom rice was a meal.
Marg managed about two-thirds of her Curry, the remainder and about half of the – Biryani – would become a Takeaway.
Fish Karahi
With a decidedly – Soupy Masala – this Curry was the least Hector Curry-like of those presented this evening. Shorva plus. Fish Curry does not appear on many menus in Glasgow, hence my challenge. The Fish was clearly not the Haddock I am used to. This Fish had been cut into pieces of approximately five by two centimetres and had retained its integrity. In Bradford, the Fish in a Karahi is served – Flaked.
The Chilli and Coriander Naan looked splendid. The Naans served to me recently all looked as if they had been cooked on a Tawa, this was decidedly Tandoori baked. The shape was right, with the tail, the burnt blisters too. Tandoori Naan, the opposite of Pizza: the edges are the best bits, thicker, light and fluffy, the centre goes to crisp. I tried to unload some on Dr. Stan, how much of this would I get through?
The first dip of Bread into the Shorva was an instant – Wow!
The Flavour from the Fish and the Masala was full on, the Spice was there, and the Seasoning? No way was Tony/Bill going to serve a Curry that was not properly Seasoned.
Marg dipped some Naan:
I couldn’t handle that – she gasped.
This was a Hector Curry, not one for those who order Creamy Chicken.
The Blended Masala was Herb-rich, the Ginger Strips gave a crunch, a varied texture. Appearance wise this Curry wins no prizes, but then nothing of merit does. In terms of Flavour this was truly Excellent.
This is not the end, I had yet to establish what type of Fish this was.
Aloo Gosht
How do they cram in so much Flavour? – asked Mags as she began her Favourite Curry. One has to deduce that this Curry was commensurate with her Karahi Palace benchmark.
The Spiciest Aloo Gosht I’ve ever had.
I took a piece of Mags’ Lamb shrouded in the Thickest of Masala. The Lamb was Beautifully Tender, so Soft, how to get Lamb to cook this well remains a challenge, too much and it becomes – Stew. With a palate already saturated with the Fish it took a few moments to taste anything, then the Blast of Flavour arrived. I have resorted to – Earthy – over the years to describe this taste which lacks any sense of Sweetness. Cumin – is what I announced as a possible source of what dominated.
It’s a pity Hector only has one stomach, I would have thoroughly enjoyed this too. I shall have to return.
The Aftermath
With the table cleared Bill and Tony joined us, Amrit hovered. Takeaway business was ongoing. Four of us now had Cobra, Marg and Dr. Stan had Tea.
I had assumed that Bill and/or Tony had cooked the Fish Karahi. Amrit announced it was him – from my Mother’s Recipe. Twenty minutes later Tony announced that the Fish Karahi had been cooked – from my Mother’s Recipe.
That’s what Amrit said! Oh, you’re brothers…. – I hadn’t realised.
Amrit told me that no Ginger or Onion is used in the preparation of the Shorva. I shall have to consult my various Indian Cookery Books. It was Bill who identified the Fish – Vietnamese River Cobbler – or – Basa – as I cooked in Carnoustie at the end of last year.
Tony wheeled a Karaoke Machine out from the Gents, a good place to keep it, out of sight of the women! One of the Waitresses entertained us. For the benefit of those who were not here last month, he related how this was the original – Anand – before he moved to what is now the – New Anand.
Beneath the pile of Menus was a very large – Indian Cookery Book. I had to ask Tony if it was from here that he obtained his Recipes. It was a present to him for his fiftieth.
The Masala in the Lamb Karahi was next up for analysis. My – Cumin – was dismissed: Cinnamon, Cardamom and Cloves were the key ingredients.
Bill, whose power of recall is astonishing, is aware of my desire to work for a few days in a Pakistani Kitchen: to observe, and hopefully learn how to make Bread. This could be difficult given the level of secrecy in every outlet. Bill described how in in his formative years he would prepare the – Onions-Ginger-Garlic-Tomatoes – base then – The Boss – of the establishment would appear with a bag of the – Secret Blend of Spices.
Bill told me once again how to prepare a Tomato-based Masala. I have been asked not to publish this. I shall try once more. Last time was a disaster.
Bill has a Brother, we’ll see if he appears in Curry-Heute sometime in June.
The Bill
£80.00 There had to be one. This was a fraction of the true total. One can be a Guest, but not abuse the invitation.
There’s more
Dr. Stan has a Big Birthday next month. I thought he would benefit by receiving his present from Marg and I early.
The Balloons were still in the corner. They had been there since the weekend. So much for the – Fiftieth Birthday Party – behind me…. a fabrication by the ladies.
As always, a BIG THANKS to Bill & Tony, and Brother Amrit.
Update 2022
Sadly, in the autumn of 2022, Bill informed me that The Moti Mahal was no more.
Hector last visited the Shish Mahal (60-68 Park Rd, Glasgow G4 9JF) back in 2010, there was no rush to return to one of Glasgow’s oldest Curry Houses. That evening my meal impressed, my fellow diners did not have such a good experience. Friends have been having the Lunchtime Menu here for some time and have recommended this, so why not give it a go? It’s shopping day with Mother, a Lunchtime Menu is ideal.
Six diners sat at the table to my left, we were sitting closer than we would at any other venue. The bonus was that I could see all of their Order. The Portions impressed, though after the full sized Naan served at The Village last week, I failed to see why the Shish Mahal charges an extra £1.50 for this. 
The Machli Pakora had four decent sized pieces of Haddock in a Spicy Batter. Fresh – was noted instantly, this Pakora oozed Freshness. Strangely, the Seasoning was lacking. I poured some of the Red Sauce onto my plate, it was Watery, approaching tasteless. This disappointed, I was hoping to give a boost to the experience. However, I still enjoyed my Fish Pakora. Did I mention – Fresh?
The Onion Pakora came as six pieces, four Large, two Tiddlers. I have paid a Fiver for portions of this size at other establishments. Four pieces proved to be enough for Mother and so I mopped up the remainder. This Pakora was exactly as described – Onion. It was peculiar to have a Vegetable Pakora without Potato. It looked lacking and tasted accordingly. Too much Batter to Onion – was Hector’s verdict. 
Eight good sized pieces of Meat sat in a suitably Thick, and not Excessive, Masala. The Rice Portion was well judged, sensible. I decanted the Curry to the Rice, Mother did the opposite. 
I enjoyed that – said Mother as she finished the final grains of rice.
The first solo Irmin Schmidt album was Filmmusik (1980) which I bought on vinyl on the release date. This has never appeared on CD. Howard had a 
