Saturday afternoon in Glasgow, the Traditional time for Curry-Heute. Entering the Karahi Palace (51 – 53 Nelson Street, Glasgow, G5 8DZ) at 15.45, Qaiser was on duty front of house, Chef Rashid was in his spot. On the Monday night which was my last visit, The Man from Bradford recommended the Karahi Palace interpretation of Desi Korma. I told Qaiser I was here for Something Different, he brought out a shiny New Menu. Gosh!
Prices have not increased in my five years plus of visiting this Wonderful Venue, it is about time. The first thing I spotted was the dropping of – New – on the front cover, I would ask, later. First things first – Lamb Korma Spicy (£6.50) had to be ordered. Qaiser went away momentarily to check the availability. All was well. Since I was having a – Curry – and not my usual – Karahi – I considered Rice to be the better Accompaniment. Mushroom Rice (£2.50) was selected from the List. When was the last time I ordered Rice at the Karahi Palace?
A decade or so back, Lamb Desi Korma as served at The Village a few blocks along the road was once my Staple Diet. I could not get enough of this. Their lack of Consistency coupled with the discovery of – Punjabi Karahi – saw the Hector Palate evolve away from – Curry – towards Minimal Masala. This would not be a – Korma – as served in a Mainstream Curry House.
I could not see Lamb Chops as a Starter, but they were listed in the Grills Specials as a Main, served with Salad, Rice and Curry Sauce. Curry Sauce. Chapti? Let those of us who have never made a typo admit they are lying. Ogri? What on Earth? Magaz Masala? Brains, Thunderbirds are Go!
The Fridge looked fully stocked and matched the Drinks listed, still no Sparkling Water. The Biggest Omission/Mystery was the omission of – Lamb – in – Chef Specials. I decided to enjoy my Curry then ask.
Qaiser brought a Huge Plate of Mushroom Rice, a Meal in itself. The Aroma was Magnificent, Cardamoms were present with Finely Chopped Mushrooms, full of Flavour. The Lamb Korma Spicy was served in a white bowl, it has been a long time since I was given one of these, if ever. The Puréed Masala was more Abundant than My Usual, but in no way Excessive. The contents of the bowl were decanted, I appeared to have a Mass of Bones.
The Seasoning hit first. Rashid knows I prefer – Well-seasoned – this was a the top end of the scale, a shock in some ways. The Spice hit the back of the throat, something that has been happening recently with increasing regularity. This – Korma – was not for the feint of heart. An oh so Familiar Citrus Flavour emerged, this was a truly aggressive version of 
Desi Korma taking me right back to my – Curry Days. The Masala appeared to be Tomato-based.
I could describe the Overall Flavour as – a touch of Achari with Yoghurt, but I won’t. Anyway, a Recipe Interpretation is here.
The Bones were Large, the Meat on-the-bones Larger. I decanted more Masala and saw the most Minimal of Oil Residue at the base of the bowl, ah Rashid. Hector was back at one of his Most Favourite Venues, how different was this from the – Curry – served in Polska last weekend?
The Bill
£9.00. Cheaper than Polska! (Thanks to those who voted for – Brexit.)
The Aftermath
I went through the New Menu with Qaiser.
New – can be dropped before Karahi Palace.
Ogri is Tripe.
Lamb Chops not listed as a Starter may well be an oversight.
They have dropped Lamb from the Mainstream Dishes, or – Chef Specials – as listed. As Karahi Palace serve Lamb on-the-bone, Customers apparently don’t like this with the Standard Curry Dishes. Let them eat Chicken.
Qaiser promised to get in some Sparkling Water.
Chapti – I hadn’t the heart….
Last night after an excellent visit to 
Howard could have played – Safe – but was willing to take a – Risk – with the Mutton Karahi (44 Zl). 
The Topping of Fresh Coriander, raw Onion and Ginger Strips was set to one side of the plate. The Masala was scooped with the Paratha, a Curry! Fourteen pieces of Mutton were counted at the start, I revised this upwards later. Some Meat was decidedly Tender, less than half was Chewy. Spice Level 2 was quite sufficient, Seasoning was not an issue. This was very much an 
The Mutton Karahi was only distinguishable by the absence of Onion Topping. I could see some of the 
Masala. Fortunately the 
Who’s Counting?
Buddha Lounge (Dluga 18/21, Gdansk, 
The Indian part of the menu was Minimal. Again, Chinese and Thai Cuisine were on offer. In search of – The Mild – I thought Craig might be tempted, but no, Chicken Tikka Masala (39.90 Zl) it would be. Yvonne was all for having a Chicken Vindaloo (39.90 Zl) when she spotted the Three Chillies.
Both Craig and Yvonne were impressed by their Dish, – Delicious – was echoed. I noted an Onion-rich Masala, suitably Thick and not dissimilar to the Masala whose appearance at least impressed yesterday. The Meat Quantity was Significant. And so the Positives came across the table, two very Satisfied Customers.
I don’t know what Mags was thinking at this point, the four of us have been to the Very Best of Curry Houses in Many Lands. I found it hard to believe, especially when I was permitted to sample a Soupçon. I have to trust my Co-diners, and have even permitted the appearance of the fatuous adjective.
To maintain the consistency of Curry-Heute, The Blog, the Meat was cut Small and was plentiful. The Seasoning was on a par with any Tin of Tomato Soup. Indeed, Tomato Soup is how the Dish tasted. There was absolutely NO enjoyment to be had by eating this so-called Rogan Josh.
Marg and Eleanor had only been in Gdansk for a matter of minutes when Hector put them in a taxi to the airport. Some have work on Monday and flying back from 
A Visual Feast was set before The Hector, a Mass of Fish protruding through an Impressively Thick Masala. The Rice was a Generous Portion, not Excessive. Finally I had something to photograph. The dim light in the Restaurant meant I had no idea of the colour of what sat before me. Still, the juices were flowing in anticipation, this could be Something Special.
Eight Decent-sized pieces of Fish were counted, this was not the nasty Four Pieces swimming in Sauce that I have been served elsewhere. The Fish retained a bit of Firmness, not the Scottish Haddock served so magnificent in Glasgow’s 
The Overall Flavour was Dry-Musty, it became monotonous. I had been hoping for the Smokey Flavour from Dark Red Chillies to kick in, not present in this Curry. This most certainly was not a Chettinad. The lack of any visible Herb meant that this Curry lacked any genuine Depth of Flavour. A Handful of Methi and/or Fresh Coriander would have been a welcomed inclusion.
The wait was appreciable. There is nothing worse than a Curry arriving in moments, straight from The Pot. Preparation noises could be heard from the kitchen which one has to pass if the Facilities are used. This would be Marg and Eleanor’s final day on The Polska Trip, The Man from Bradford would go home today without having had Curry. Strange.
A Circle of Large Chicken Pieces was set before Marg with a Mint Yoghurt in the centre. Marg recalled ten pieces, Hector’s memory was twelve. The photo shows eight, however, the size of each piece of Chicken was more than substantial. The Roti was served halved in a basket and bore little resemblance to any Roti encountered before. This was well towards being a Naan. The Methi coating looked most appealing. Dipping a piece into my Masala a few minutes later was – Joyful. Whatever this Bread was, it was Wonderful.
The upturned Rice made us wonder if the Biryani was better eaten on the serving plate. In the end, Eleanor decided to decant. In doing so she was able to control the Ratio of Rice et al to Yoghurt. Marg asked about the Vegetable Content. Hector was quick to predict – Potato, Cauliflower, Peas and Green Beans. To this Eleanor added:
The Lal Gosht was – Pleasant – it could and should have been Spicier.
The Company have been in 
Taj India (Wiankowa 3, 
Mulligatwany (9.00 Zl), their spelling, was Marg’s #1 selection followed by Fish Amritsari (15.00 Zl), Marg enjoys Starters. Having previously tried the Bhuna Gosht (37.00 Zl) and Lamb Balti (37.00 Zl) I was able to offer advice. These became Mags’ and Howard’s selections respectively. Eleanor went for the exotic sounding Lamb Mughalai (37.00 Zl) while Hector for research purposes opted for Achari Lamb (39.00 Zl). All Curry Dishes at Taj India come with Basmati, though Rice Variations may also be ordered at the risk of ending up with a Mountain as happened in 
The Waitress mentioned Cider whilst listing the Drinks on offer. Hector could not miss the Opperchancity to try Polish Cider, after the excesses of the last few days, a Drink without Hops. A good choice as it turned out.
The Bhuna Gosht looked way better than what I recalled being served in 
Eleanor’s Lamb Mughalai was topped with Cashew Nuts and was decidedly Creamy. Such a Curry is never going to be anything but Mild. Still, Hector could consider having this for a change, one day.
Howard wasn’t saying much as he picked his way through the Bucket of Lamb Balti. I had warned him about the Sheer Quantity served when I had this last year. As with the Achari Lamb, the Masala was 
Very much a mainstream Curry. Lamb Tikka rather than Lamb which normally I don’t like, but was very soft and malleable. Difficult to ascertain a flavour other than the creamy background. The seasoning was at acceptable levels, but a very good 1970’s, 1980’s Curry. The portions were excellent, the rice was a suitable modicum.
The Gingers Strips on top of the 
One concludes that there was Pleasure given by all the meals enjoyed today. Decidedly Mainstream Curry, the Interpretations were not what we would be served in the UK. If one enjoys a Creamy Curry then Taj India is most certainly worth a visit.
The Bill
The Company have a tradition of Big Trips to celebrate Big Birthdays. Hector’s 60th may have been back in April, however, 
A Lunchtime Menu was on the table – 20.00 Zl, not for us. Marg would have a Starter only. Lamb Samosa (16.00 Zl), her customary snack, was her choice. Eleanor, who typically orders Lamb in my presence reverted to Chicken. Butter Chicken (30.00 Zl) with Basmati Plain Rice (8.00 Zl) was her selection. The Hector ordered Lamb Achari (33.00 Zl) with Jeera Puloa 14.00 Zl) a potentially pleasing combination. This also avoided any discussion about Capsicum being present or withheld.
Hector decanted half of the Tender Lamb on top of most of the Jeera Rice. Soup. I was not overly impressed, I knew I would not be raving about this Curry. The Lamb was Delightfully Tender and in Double Figures, just. A Decent Portion, but simply Meat and Sauce, no Interesting Vegetable. The Masala was the Classic Indian Purée, at least this one had no Red Food Dye. The Level of Seasoning was Most Satisfactory this Curry too had a Modest Kick. I kept waiting for the Blast of Flavour associated with – Achari – there was a Hint, as I became closer to the single piece of Lime Rind so the Strength of Flavour grew, much better.
This was in no way bad at all. Mainstream Curry, it’s still Curry, but way too much Masala.
Had all six of us been eating simultaneously we would have needed a larger table. The arrival of the second sitting had enabled us to eat in comfort. As we finished so the remaining food was brought.
Craig’s Chicken Balti was in a Bucket, again very – Red. Both the Lamb Kadai and Lamb Jalfrazi stood apart from all other Dishes served to our table. The base of the Masala was identical to that served to Hector, however, both had Vegetables added.
Mags listed – Onion, Peas, Carrots and Capsicum. Her Paratha impressed too – 4 Layers were counted. Flakiness – was not reported.
How’s yours, Darling? – asked Craig.
Curry-Heute was considered. When Steve texted yesterday Curry-Heute was confirmed. Steve’s choice of venue – 
The usual table was taken, we were the first customers of the session, eight more Diners would assemble by the time we took our leave. The Complimentary Poppadoms and Spiced Onions were brought by a Young Waitress, no Menu was forthcoming. I asked if there was anything else I should try, e.g. New Dishes? Hari informed us that they may close next June, their quietest month, refurbish and produce a New Menu.
The Keema Padora arrived just as the Poppadoms and Spiced Onions had been dealt with. Just how much Lamb Mince was on the Bread? Chef had not held back, this was a Huge Portion. The Spice from the Onions was still very much on Hector’s Palate, the Heat from the Keema on top of this was the Double Whammy. This was Excruciatingly Wonderful, a Test. 
The Methi content was very much to the fore, Sheer Delight. Two Quarters each, and for once I acknowledge it has to be served in this manner, Filling. I could conceivably eat a Keema Padora every day. Three years ago I did order a Portion of just the Keema – 
The Lamb Gurmeet, served on-the-bone, never appears to be daunting, then one begins.
Steve was well ahead of me, he also had most of the Bones, the Sucky Bones too. He managed to wipe his Karahi clean then return to the Aloo Gobi, Steve doesn’t get out much. I asked Steve how he found the Seasoning. He was happy, I found it to be on the Limits of Tolerance. Strange, Hector is still not totally over his recent bug, have both the Taste buds and the Appetite been affected?
The Masala was Thick and not Excessive, indeed the photos prove this; the Flavour of Tomato was very much to the fore. The Egg and Mushrooms provided a Diversity of Texture, Different. What appeared to be Frozen Methi had been added on top as asked for, more Methi please. Perhaps I prefer a Sprinkling of Dry Methi.
A – Sexy Curry? Competent to Good, it still had the – Clydebank Curry Taste – which mysteriously prevails.
The Remnants were – Dinged – a somewhat carefree action. Hector has always been wary of reheating Curry in a Microwave. In the past one could hear the Salt Crystals destroying the Flavour. Perhaps the technology has improved in the twenty plus years since I did this? Anyway, I know that the Curry Cafes I frequent must be employing this method to produce Hot Versions of what is on display. Tonight there was no destruction/contamination, Pleasant. Still I did not finish what was before me.
