Karahi Palace (51 – 53 Nelson Street, Glasgow, G5 8DZ), we’ve been here before, The Lone Diner, – The Usual. It is good to be back in the erstwhile Curry Capital of the UK after varying Curry Quality in the past two weeks. One Wroclaw Curry and one Berlin Curry were at the level of – could have come out of a Jar, one Berlin Curry did not sit well on – The Hector Palate. Still, it’s what this Curry Blog is about, trying new venues, one never knows. Swera in Berlin is a venue I have now added to the Recommended Curry Houses, so some success. With the exception of Indian Mango in München, deutsche Curry is very much in League Division 3. Many German Restaurateurs tell me they have to serve up what The Locals will tolerate, not the Authentic – Desi Style – Cuisine that is available in Glasgow, Bradford, Manchester et al. Polska typically does better. I would like to think that the venues I recommend are well above – The Mainstream in whatever part of the planet I find myself.
Qaiser greeted me from across the road as I approached the Karahi Palace, he was off on a delivery. Ayaz and Rashid were behind the counter with Chef #3. It is Ramadan, business will be slow until sunset which in Glasgow is currently @22.00.
The Spanish Lady brought a Jug of Tap Water which made me realise that this was a first for this week.
The most Modest of Salads followed, without Raita it did not tempt. I was joined by a Chap who ordered Chana Curry and two Chapattis, he asked for Raita and ate his Salad. Also.
Ayaz brought the Karahi Gosht (£8.70) and solitary Chapatti (£0.70). Look at this and compare it with what has been served to The Hector in the past two weeks. This is – Desi Style – a Tomato-rich Masala an no sign of – The Dreaded Ballast.
Far too – Hot – to touch, it is just as well the photographic ritual takes a minute or so. Dangerously Hot, yet the Palate copes. The first dip of a piece of Chapatti into the Hot Oil, the Flavours are there. Scooping the Masala Mash on to the Chapatti, – Wow! Welcome home, Hector!
The Spice, the Seasoning, the Herbs, the Ginger Strips, the Fresh Coriander Topping, were all marvelled at. Then there was the Tender Lamb. It felt like an age before I could tackle the Lamb on-the-bone. Marrow Bone makes such a difference to the Overall Flavour of any Curry. Hector had Bones to lift with more Chapatti. If the Bones were Large, the Meat surrounding them was even More. I had one regret, I could have ordered the Half Kilo, but in daylight during Ramadan? I should not do that.
The Bill
£8.70. My kind of price.
The Aftermath
A Curryspondent has asked for clarification about Ramadan at Karahi Palace. As reported last month, Ayaz led me to believe they would be putting out Food upstairs. Today the answer was:
Just normals.
A block further west lies – The Village Curry House, here is The Buffet to end all Buffets.
Marg tells me Thursday suits, here we go…
Curry Houses in Berlin are aplenty, Curry-Heute has only managed five to date. It will be a lengthy process covering a decent percentage, this may require many more Trips, oh well. After two 
Walking along Bergmannstrasse in what is now – Summer – was an entirely different experience. The colourful Street-market alternated with many sitting outside the various Bars and Restaurants, far different from a November evening. Many were sat under the awning at 
The Machli Sabzi was very – Cheeky. What I had in effect was Fish Pakora sitting on top of a Vegetable Curry. How would this work? I decanted enough of the Generous Portion of Basmati, always 
We were both impressed last time about the Masala being so Minimal, it’s Curry we want, not – Soup. The Masala soaked into the Rice leaving a Perfect Dry Curry. Peas, Courgette, Cauliflower, and what was this Orange Vegetable, Pumpkin? Ah, Bizarrely-cut Carrots! Four pieces of the – Dreaded Green Ballast – were present also, and so set aside. I recalled that Capsicum was not an issue when Marg had her Lamb equivalent last time. Ginger Strips were in there too, with all of the Components identified, it was time to enjoy.
There are many images posted by the many Curry Outlets in 
In 1982, Hector walked up Friedrichstrasse and crossed over to – East Berlin – for the afternoon. This street is unrecognisable from those historic days, especially the further south one goes. Long gone are the brooding tenements which were rebuilt after 1945, walking on towards towards Hallesches Tor, the atmosphere is so different, a vibrancy which did not exist in bygone days. Delhi 6 is located at the north east corner of Theodor-Wolf Park.
The majority of the Diners were outside. The Waiter gestured towards this seated area as I walked in just after 13.00. I said I would rather sit inside, only one other Diner has chosen this option. The Menu was brought, the Business Lunch was recorded but not read. Today was a Lamb Day, the options were studied. Too much Cream, too much Coconut was my initial thought. The Lamb Saag (€12.90) was considered, however, in 
At Delhi 6, Mains come with Basmati Rice and a Salad, this justifies the €12.90. The Menu also says one can ask for meals to be served in the – Desi – style, this was most encouraging, so I did. A Sparkling Water (€1.90) completed the Order.
The Blended and Oily Masala was – Red – unnaturally so. If Cream has been added, this was no longer visible, here was another Red Rogan Josh, not the Creamy version served in so many venues currently across Europe. Once it had soaked into the Rice, the Lamb stood out. The Texture of the Meat was such that it was apparent that this had been cooked in a Masala for some time.
From the start I sensed that something was not right. The Spice Level was approaching the non-existent, ironically, the Seasoning was OK. It was the Flavour, as – One Dimensional – as I have encountered. The Ginger Strips gave the only Diversity. I quickly realised that this – Solitary Flavour – in the Masala was not – Pleasant. The Source? I may never know. There was a slight familiarity, thankfully I have not encountered this often. It is possible the Onions were past their best. An over infusion of Kewra? The taste of Red Food Dye can destroy any Dish.
Today, it was a matter of finding somewhere along the line of the U6. 
For once, the Quantity of Rice was manageable, to mix or not to mix. By mixing the Masala into the Rice, a suitably – Dry Curry – was achieved. The Capsicum was easily rounded up and cast aside. The Masala was too Red and could easily have come from a jar. Surely not? One suspects that a Chilli Sauce was simply added to whatever Masala had been prepared. There was a Sweetness, a sense of Spice, the Seasoning was Fine. The Duck was Soft and required just the right amount of Chewing. The Duck was not Spiced and had no doubt just been introduced to the Masala.
In my best Deutsch, I told Mein Host that I did not eat Capsicum and that none were mentioned in his Menu descriptions. The Calling Card was given, the Website shown. For The Lone Diner seeking a Quick Lunch, Shiwa is ideal.
Hector and Marg are in Oxford for – The Holiday Weekend – with Lord Clive and Lady Maggie of 
Entering Shezan at 21.15, we were greeted by Mein Host who recognised the – Scottish Accent – from the telephone call, a – Friendly Welcome. Two tables were occupied, the place was quiet. Mein Host brought the Menu, he admitted to be being the – Author – so hoped we would enjoy what we would order. That Mein Host is Punjabi was also a bonus, the Source of Hector’s – Favoured Cuisine.
The Menu highlighted – Mughlai Cuisine – therefore acknowledging influences from west of what is now 
We had time to take in the surroundings. The décor gave off the feeling of the Orient coupled with a fine English Dining Room, fitting for Oxford. New arrivals were served, their Drinks supplied, where was ours? Maggie eventually asked a Young Chap serving. A Warm Sparkling Water and a Jug of Water were brought, Ice required. 
The Keema Mutter was presented in the standard Metal Pot. Oil was collecting, quite a lot of Oil, around the periphery of the Mince. The Pea content looked to be Sufficient. The contents were decidedly – Hot – in Temperature, 
Clive was initially restrained in his comments with a – Satisfactory. By the end, he was in a happier place.
This was a Classic Indian Curry with copious Blended Masala. Crushed Garlic Cream Sauce – said the Menu. There was little evidence of – Cream. For most of my life, Rogan Josh has been a Tomato-laden Dish. In the last decade or so, Cream has become the dominant add in. This Rogan Josh was more – Traditional. Marg counted seven pieces of tender Lamb, each of which she had to halve, so a Decent Portion. I took a Soupçon of the Masala, oh yes!
Marg’s words:
Marg’s concern throughout her selection was finding the Cashew Nuts in her Lemon Rice.
Somebody had to order Chicken Korma. It is rare to see Maggie finish a Curry, by avoiding Ballast, she had no problem. As one who eschews Chicken Curry, this Korma appeared to have a Classic Korma Masala, though Maggie never mentioned – Coconut. Six pieces of Chicken were present – some large – remarked Maggie. 
Mein Host was in discussion with other Diners and so we waited patiently for our turn. The Calling Card was presented, conversation followed.
Steve had chosen a table mid-room, in what is quite an elaborate set-up, as much Bar-Lounge they would have you believe. I would have to see it to believe it. The Menus were provided, The Hector already knew what he was having, Europe’s most reliable, dedicated 
Lamb Kadai (35 Zl) with Jeera Pulao (14 Zl) would once upon a time been a very cheap meal, no longer for those of us who are paid in Sterling. Steve spent a few moments studying his options, then out of the blue came Lamb Madras (38 Zl) and a Keema Naan ( 22 Zl). I suppose if he orders the same thing every time, then his comparisons are most valid. Sparkling Water (15 Zl) completed the order. Despite asking for two Bottles, our Waitress suggested one at a time. We humoured her.
The Waitress brought the Sparkling Water:
This is when photos mislead. I had chosen Lamb Kadai based on my previous visit. Although I did not actually have this Dish, it was served with the Thickest and most Minimal of Masala of the various Dishes – The Company – had chosen. What is shown today may be commensurate, however, what was in front of me today was difficult to see. The central part of Buddha Lounge was in virtual darkness, I could not see the detail.
The Ginger Strips gave off most Flavour initially, there did not appear to be much in the way of Flavour in this Curry. The Spice Level was – Fine – however, the Seasoning was definitely – Under – which was restricting the full flow of Flavour. The occasional Cumin Seed from the Rice confirmed that The Hector Palate was not at fault. There was a lot of Lamb, this was a huge meal. The Tender Lamb tasted of – Lamb – a first this week. Things were looking up. Slowly, slowly, the Spice and Seasoning were more noticeable, this Lamb Kadai improved the more one ate, and a fair number of Capsicum Strips had been removed. 
In the end I was left with half a portion of Rice and a pile of Capsicum. How many had I eaten?
Steve was positive from the start. He had what he wanted, no Capsicum here. 
I had to inspect the Keema Naan. For me, it failed, looking too much like Donner Kebap than grains of Keema. Steve, however, was not put off:
Where the whole Naan and the contents of the metal bowl containing the Lamb Madras went to with such speed, puzzles. It was still two hours before my preferred eating time, however, such is the nature of this Trip, Brunch was required. 
Located across the Oder from Stare Miasto, the Old Town, lies another Wroclaw Curry House – Thali Restauracja Indyjska (Curie-Sklodowskiej 5, 50-381 
There was a variety of Fish Dishes which almost tempted, however, as I appear to be eating only once per day on this trip, I thought Lamb would be the option to provide greater stability. Achari Mutton Curry (Zl 34) would hopefully have more flavour than the bland offering at 
My first Small Bottle of Sparkling Water (Zl 5) did not last long, it’s amazing how Bier of an evening can make one so thirsty. The Young Waiter brought the Mutton Achari and a Generous portion of Rice. The Aroma from the Pickle was quite Powerful, hopes were raised. The Mutton was in double figures, the Masala appeared to be Excessive initially, but given the Quantity of the Meat this was not so. This was decidedly – Mutton – given the required chewing. The Meat gave off no Spice or Flavour, once again a scenario where Meat and Masala were strangers until very recently. 
The Pickle content was not as strong as the Aroma suggested. There was something in this dish I could not identify. I encountered Green Cardamom and could clearly taste the Ginger Strips. The Blended Masala had a slight Creaminess. 
Mein Host approached my table as I had seen him do to all. I was asked the customary question. My reply:
Three days in 
The Menu featured Standard Dishes and one standout – Punjabi Chole – (25.00 Zl). The Hector was not going to refuse a Punjabi Curry. 
The Punjabi Chole looked – Superb – a Thick Masala, in no way Excessive and rich in Chickpeas (Chana/Chole). There was more Rice than I could ever eat. A Side of Grated Onion and Carrots accompanied. With Chunks of Tomato and Toppings of Ginger Strips and Fresh Coriander, I was set for a memorable meal. I had been given what was no more than a Side Plate from which to eat my Curry. 
The Spice level was Moderate, the Seasoning lacking, this was the very definition of – Bland. That I could taste the Ginger, Carrots and not much else means that it was not The Hector Palate that was at fault. The Lamb, some of which was decidedly – Chewy – also offered no Flavour. This Curry was simply lacking. How could something that looked so good offer so little?
Howard arrived and sat opposite, start again.
The Kofta Dehradun arrived in a Large Karahi. It was accompanied by Rice, what appeared to be a Puri, and a Side of chopped Tomato and Cucumber. This was a lot of food, the significantly higher charge may have been justified.
The appearance was decidedly – Meatballs in Soup.
That was good mainstream Curry. The sauce had the right level of spice and seasoning. The standout was the meatballs which had excellent flavour. All it needed was a change in the proportions between the sauce, meatballs and potato. The cucumber and tomato added little, the Naan was bland.
For reasons that will become apparent later in the week, Hector is en route to 
Rizwan was seeing to a Delivery/Takeaway being boxed and going out the back door. As soon as he was free he greeted me with his usual Warm Welcome. This Monday Lunchtime there was only around a half dozen Diners already in situ, more would come.
The Lamb Karahi was photographed – naked – and then – as it should be. To be able to sprinkle as much Chopped Green Chillies and Fresh Coriander as one one wishes is always a treat. To the table….
The Lamb was on-the-bone, I counted Double Figures below my Floral Canopy, enough, more than. The Masala by now appeared – Minimal – any excess having soaked into the Basmati. A Mountain of Rice, I would eat every grain. Even before I took in a Chilli, the Spice Level was – adequate -, with the Chillies, a suitable – Kick – was achieved. Ah, the Seasoning, absolutely – Spot on. The Tender Lamb having sat in the Masala had Flavour to give back, this was – Simple Curry – Superbly cooked. The Seasoning was all, through this the Distinctive Flavour that makes a Curry – Kabana – came through. 
Rizwan sat with me through most of my visit, any other day he would have been far too busy. I had to compliment him on the Fayre. He asked about other discoveries. 
I had to mention the number of hits my photos of the 
First things first, Damo’s never ending World Tour was interrupted last year due to ill health, it is great to have him back, especially having lost fellow CAN member – 
As is the custom in a Curry Blog, there was a visit to a Curry House pre-gig. Somehow two months have passed since I was last at 
Having been recognised and acknowledged by two staff members as I entered, one brought the 
The Fish Karahi was presented in a Bowl, not a Karahi. With Minimal Masala under the Ginger Strips and Fresh Coriander Toppings, this was a Mass of Fish, Masala Fish. 
He tried to make it flaky – said Ahmed as he placed the flat board beside the Curry. Here indeed was a Layered and Flaky Paratha. Served in eight pieces, rather than the Whole which I prefer, this was indeed a Worthy Paratha. Butter-rich with a Balanced Level of Seasoning, this complemented the Fish Karahi. A Chap appeared beside me, a Chef, enquiring as to the efficacy of my Paratha. He informed me that most people prefer their Parathas to be – Crispy – but now that they know how I like mine, this can be accommodated. It pays to be known.
The Fish was served in Batter, something that always puzzles given that whenever I see Masala Fish on sale, it is never thus. Tomato was visible in the Masala Mash, was this another non-Onion-based Masala? It was difficult to tell. The Spice Level was – Fine -, the Seasoning not apparent. After my 
Howard had to collect his ticket, Hector was busy presenting his as Marg spotted Damo squeezing round to the other side of the desk. A one man band – was how Damo accounted for the fact that he himself was selling his merchandise before the gig, and after. We bought a random CD each, does it matter which one? They will all be similar, they will all be totally different, such is the nature of a Damo performance. Marg became the photographer, Howard secured a signed CD and his photo taken with the – CAN legend – on his first encounter. Now for some music.
