Dr. Robin and Hector have been acquainted for well over a decade, today was the first time he ever made contact on matters other than Real Ale. It is Glasgow Curry Week, Dr. Robin decided that if he did not indulge this week, then when? Having studied T’Internet, Dr. Robin found it difficult to find a list of Participating Restaurants, and also what would make this week Special. Dr. Robin contacted The Hector early afternoon, intent on going for Curry-Heute. It was agreed he would wait until 20.00 when Hector returned from the Ale Festival at the World Famous – Staggs – in Musselburgh.
Karahi Palace (51 – 53 Nelson Street, Glasgow, G5 8DZ) is Hector’s preferred venue having been to Staggs, Dr. Robin was fetched from the nearby Laurieston, former Glasgow POTY. The illuminations at Karahi Palace are still not fully restored, however, given Maximum Darkness, they still light up Nelson Street. The above poster was not on display here.
Ayaz, Mein Host, and Qaiser were nowhere to be seen. Chef Rashid beamed as I walked in. It was another Chap who came to serve us, offering Menus. These were declined, I went up to the counter and confirmed with Rashid, two – Lamb Karahi (£7.90) on-the-bone, extra Methi, two Chapattis (£0,70).
Five Chaps were finishing an array of Dishes at the two core tables, no sign of Pizza or Donner Kebap, just authentic Desi Cuisine, this was why we were here. Dr. Robin has limited experience of Glasgow Curry Houses. His earlier research as to what may constitute Glasgow’s Top Ten had been inconclusive. He suspected that other Sources may be less than reliable. Having studied Curry-Heute he soon picked upon the number of Hector Reviews/Visits to the Curry Houses of Glasgow, and beyond. If Hector has only been – Once – then that tells its own story.
Dr. Robin was prepared for what he was about to receive. I described – The Ballast – that is served in too many Interpretations of this Dish across the Continent. He commented that if the Dish is called – Karahi – and the Restaurant is called – Karahi – they must know what they are doing here.
The Lamb Karahi were brought with one Chapatti, halved, to start. Number two Chapatti would arrive after we were tucked in. The Lamb – on-the-bone – stood Proud. I suspect this was the first time Dr. Robin would have eaten – on-the-bone. Too hot to handle, I suggested he start by spooning the Thick Masala-mash from the base of the Karahi. Very tasty – was Dr. Robin’s immediate take.
In the six weeks since I last enjoyed Lamb Karahi at Karahi Palace, Hector has been to Curry Houses in Polska, Deutschland, England and Scotland. Nothing was as Wonderful as this, yet Karahi Palace has no chance of ever winning Best in Glasgow. Dr. Robin agreed, it should not be about Ambience, just about the Quality of The Curry. Dr. Robin had also read my belief that – Chicken – does not Curry. We were in agreement again. We are in the Minority.
The Lamb was Magnificently Tender. I held up a Sucky Bone and explained – It is the Bone Marrow which all the difference to the Overall Flavour. The Seasoning was Perfect, Rashid knows how Hector wants his Curry. Chopped Green Chillies permeated the Masala-mash, just on the edge of Demanding, a Perfect Spice Level – not OTT – I noted as I ate.
Extremely tasty – was Dr. Robin’s verdict. He also commented on just how well pitched the Spice Level was – Not OTT – his very words.
Qaiser appeared from who knows where. The Young Spanish Lady cleared the table. More Customers had arrived. All was well at Karahi Palace.
The Bill
£17.20. Did they put the prices up last month when the new Menu was published? The Lamb Karahi is now 10p cheaper!
The Aftermath
Walking back across the Clyde, the Supermoon was Obscured by Clouds. Dr. Robin effectively asked – what has Glasgow Curry Week done for us? We have no Kids (to eat for free). He thought – New Dishes – might be on offer. But given the – Glasgow Palate – as reported by Just Eat here, maybe not.
Dr. Robin is keen to join Hector again on Wednesday.
Ambala Deli Bar
tion for Karela, however, Chicken Karela (£8.99) was his choice. I would slip into the conversation later that Hector does not consider Chicken as being the best Meat to put in Curry. Controversial no doubt as the majority of the population no doubt eat Chicken Curry. As it would take twenty minutes or more to prepare the Handi, Vegetable Pakora was summoned. Naveed brought this and an array of accompanying Dips with great efficiency. Camera-shy Irfan did add Ketchup. This greatly amused The Hector.
Our conversation was well underway. Introductions gave way to brief histories of our lives and upbringing. In terms of Curry, Hector’s is written 
A Pakora Spoon Race on Wednesday? This has to be seen. Hopefully this will happen on Buchanan Street at a time to be confirmed. A chance to visit the Catering College on Thursday is something Hector looks forward to. It was a Curry Course at Anniesland College which really began 
The Pakora was still not finished when Naveed brought the Lamb Handi. Irfan was well at home with this, Hector was glad there was someone to share with. With more Masala than the above referred to – Karahi – this is where the Marrow from the Bones makes all the difference to the Flavour. As Intensely Flavoured as Curry can be, Moderately Spiced and Well Seasoned, this Dish has been shared with a handful of friends since I first discovered 
The Menu was brought, the bound version is so different from the Newspaper of old. Dining alone in the evening unfortunately meant that ordering a Lamb Karahi was not on, it comes by the Kilo. I asked the Waiter, he pointed to two Dishes on a list. One was Chicken, the other Lamb on-the-bone. Lamb Masala (£7.95) it was with a Naan (£0.95). The Waiter was unclear as to whether I would be getting Lamb on-the-bone, he scored out whatever he had written and started again. Lamb on-the-bone. A Mango Rubicon (£1.95 – eh?) was ordered also.
Two Sauce Boats containing Dips were brought with a Bottle of Tap Water, none were touched.
The Aroma from the Lamb Masala was Wonderfully Distinctive. I could almost taste it before I started. Fifteen pieces of Lamb sat in a Thick Brown Gravy-like Masala. How different was this from the Shorva served in Deutschland in recent days? This was Real Curry, Punjabi Cuisine at its finest. Topped with Chunky Slices of Green Chillies and Ginger Strips, there was a considerable bite. Hang on, something was missing. Where were the Bones?
The Spice Level was Ideal, aided by the Chillies, the Seasoning a tad under. After the Erlangen 
The opening of Cafe Zafran (Brennerstraße 42, 96052 
A Large Bottle of Sparkling Water (€4.00) was a welcomed Accompaniment. Liquid without Alcohol, dearer than Bier in 
The Portion size was most satisfying: Potatoes, Peas, Green Beans, Cauliflower, Carrots, Courgettes, Tomatoes and Ginger Strips featured. I like the way the Carrots and Courgettes were cut lengthways.
This was a very Simple Curry, Pleasant.
Dr. Stan, Jonathan and Alan were making their first visit to the Curry House, Steve has been before. They were all warned, the Curry served here is the most Seasoned in any establishment Hector has visited.
Drei Jahren – was my greeting to Mein Host when we entered just on 14.00. For the second consecutive day Hector was recognised in a Deutches Curry Haus. I was handed a Menu but still studied the prepared Dishes on offer. The Base Curry Dishes are used as in any Curry House, Mutton Madras (€9.90) was the choice of Hector and Alan. Orange Lassi (€1.90) was advertised on the wall, I helped myself from the fridge and paid.
I too my seat and waited for Chef to make the necessary Tweaks. Steve surprisingly chose Mutton Vindaloo (€9.90), Dr. Stan and Jonathan both took the familiar option – Mutton Karahi (11.50). The Karahi would guarantee more than Meat and Masala, and we all know what’s coming next.
Eight Huge pieces of Mutton sat on Hector’s plate, sitting in a relatively Thin but Earthy Masala. Ginger Strips and Curry Leaves were the only other Solids in the Masala. Rice occupied half of the plate suggesting a Sensible Portion, there was still a lot of Rice. The Mutton was Huge, seriously Huge. I found myself cutting each piece of Tender Meat into four pieces. Now one can fully appreciate just how much Curry I had been given for my Tenner.
Steve sat opposite, it was apparent that his Mutton Vindaloo was worthy of any UK Curry Enthusiast.
Dr. Stan and Jonathan sat either side of Hector with their Mutton Karahi. The Masala was much Thinner than the Madras/Vindaloo, a definite Shorva, but not Excessive. Red Capsicum and Onions featured in the mix, Ballast possibly, but closer to a Masala Mash. There was the occasional – Mmmm – from The Doctor. Dr. Stan doesn’t say much when he’s eating. Jonathan had to celebrate the presence of the Capsicum knowing Hector’s abhorrence.
Basmati Rice, to share, was placed on the table first. There was more than enough but not the Wasteful Excess that too many Euro-venues supply. The Curry arrived, one could see instantly that the Ente Curry was Simple Fayre, Meat and Masala, the Lamm Karahi was the far Greater Dish.
What impressed me
The Ente Curry could not possibly compete with the Lamm Karahi, however, I was keen to order something else from the Menu. I also like Duck and only in Europe does it appear so often on Curry House Menus. One always comments on the Tenderness of Lamb, this was at a Different Level, Soft but in no way Mushy as Lamb tends towards. An Excellent Texture, being Brown Meat too it absorbed Flavour from the Masala. The Meat count was well into double figures.
Today is 
The Mittagsmenu replicated the a la Carte, however, I was later able to confirm Smaller Portions. Lamm Sabji (€14.90) – Lamm mit Gemüse in Currysosse. Medium – was suggested. Hotter than Medium? Levels were offered, two as Standard, I opted for three. Four exists, taking my mind back to 
I had only finished the first Cumin-laden Poppadom when the Lamm Sabji arrived. Firstly I had to deal with the inclusive Basmati, again enough for two. Spooning the Curry on to the Rice revealed the Largest array of Interesting Vegetables ever encountered: Carrots, Cauliflower, Courgettes, three types of Bean, Aubergine, Broccoli, and Ginger Strips. Mixed into this were six pieces of Lamb, this was a Mountain of Curry.
Level 3
The Quantity was such that defeat was inevitable. On seeing the Lunchtime Menu Portions, I was still happy to have ordered from the Main Menu.
Alles war Gut?
Tea Time
Mr. O’Leary has commenced a new Route: Manchester to Nürnberg at very advantageous prices. Nürnberg is as close to 
Approaching from Tibb St. all I could see was a building covered in tarpaulin, Men in hats hard at work. Had 
Rizwan took Cutlery and Napkins to a table occupied by one. Curtis is well known here, he would be welcoming. Meanwhile I completed my photographic ritual at the counter ensuring I had enough Chopped Green Chillies and more than enough Fresh Coriander.
Once the introductions were out of the way, Curtis asked if we had Curry Cafes like this in Glasgow. I replied in the positive though strictly speaking in Glasgow the Curry Dishes on display have to be reheated a Portion at at time. In Manchester the Curry is kept warm by baths of Hot Water beneath.
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ke Capsicum in Curry. Tastes differ as was manifested last weekend in 
Naveed brought out Yvonne’s Karela Gosht and Roti first. This was a Thick Mass of Lamb and the Bitter Gourd. Back in August, Howard and Hector were guests of Mein Host – Ahmed, on that day the 
Hector was fed next. The Karahi Gosht looked exactly as it should, a Mass of Lamb on-the-bone protruding through not the Thickest of Masalas ever seen, but absolutely no sign of needless Ballast. The Naan was as hoped for, Very Light, the first dipping was a – Gosh – moment.
Across the table Craig was making positive statements from the off. His intention to return to 
Some believe that Hector serves Marg a Curry every day, if only. A few times a year is the norm. Last night the freezer was inspected, it was overflowing with Lamb, much of it bought at the local supermarket, and heavily discounted too. Who would pay Supermarket Prices for Lamb when any Asian Grocer will undercut?
The Lamb, not browned, was pre-cooked mostly in its own Juices, a mere Sprinkling of Vegetable Oil was added to the Garam Masala and Dry Methi which were well stirred in. Unsurprisingly, the result was Dry Lamb with a Heavy Infusion of Spice and Herb.
The results were as intended, Minimal Masala, Herb Rich. The Seasoning was a Tad Under, Hector ran out of Salt! The Spice Level was kept Low so Marg would actually eat what was served. Ironically, the Superbly Tender Lamb gave off more Spice than than the Masala.
