With Hector free of cooking duties until the second half of the week, why not take the Opperchancity to visit Favourite Southside venues? My last Lamb Karahi at the Khyber Pass Restaurant (221 St. Andrews Road, Glasgow, G41 1PD) was less satisfactory than what had been previously served, time to give Abdul & Co. a chance to impress once more.
Arriving at 16.00, a family were just leaving, all tables were free. Abdul beamed, – How are you? – a warm welcome. Indeed the premises were thankfully well heated as we approach the Winter Solstice.
I showed Abdul the photos of my last two Lamb Karahi and explained the difference.
The one on the right had less Oil, and was served Hot, Hot,
Spicy? replied Abdul. No, Steaming Hot. The point was put across. And so the Order was placed – Lamb Karahi (£12.00) with a Naan (50p).
For £12.00, one is served a Half Kilo of Lamb on-the-bone cooked with the Afghan method of Salt and Pepper only. One could order the whole Kilo for £22.00 if sharing. Chicken at £7.50 per Half Kilo is also available.
Last time, my Karahi was served far too quickly, so once fifteen minutes had past I felt I would be served the Authentic version. On the half hour mark the Bread order was verified. A Customer waiting for a Takeaway asked if I had tasted Rogni Naan. I had, but was happy to engage. The Order was changed to Rogni Naan (£1.00).
The presentation of a Jug of Water and a Salad heralded the arrival of the Lamb Karahi. At first it appeared to have a too Thin Masala and Excess Oil, this was revised. The Rogni Naan has a Sesame Seed Topping, Flavour-wise, it took me back to Jerusalem. Where can I buy a Jerusalem Bagel?
The Lamb Karahi was Piping Hot, success. This is important, as given the time taken to consume this mass of food, it is inevitably going to cool. By starting off at too Hot to touch, one has a chance of enjoying the endgame.
Ginger Strips topped the Meat and more were within. What is believed to be a Tomato-based Masala had an Earthy Flavour, quite different from any other Glasgow Venue. It is this which makes ordering Lamb every day a possibility, my Favoured venues offers something completely different, from each other.
Such is the nature of the cooking method, the Seasoning in this interpretation of Karahi has to be Sound. The Spice Level was fine, however, when Abdul came over to check on my progress, he brought three whole Green Chillies. I broke up one and mixed it in, an action which was not really necessary.
Is it good today? Abdul asked.
Hot! – was my assuring reply.
A Half Kilo, the Lamb was well into Double Figures. Around Half was served on-the-bone, a variety of bones, one Sucky Bone with Marrow still inside. Approaching the base of the Karahi I realised there was less Oil than first impressions gave. The Masala contained Pulped Lamb, more Flavour. One has questioned the veracity of the Meat served in some venues over the years, not here. The Flavour of the Lamb itself was to the fore, one could almost hear it – Bleat.
The Bill
£13.00.
The Aftermath
I asked Abdul if the Khyber Pass was still busy in the evenings.
Very happy – was his reply.
One hopes this venue is once again well established and can maintain the required consistency of service.
Two Lamb Dishes were to the front of the display, one was clearly Aloo Gosht, I asked about the other – Aubergine. Chicken Biryani, Chana Curry, Keema Mutter and a White (Namkeen ) Karahi were also on offer. Waris’ Namkeen Karahi is something to behold. I looked at it – Mmmm. 
A Plateful of Desi Aloo Gosht, on-the-bone, was set before me along with another plateful of Chicken Biryani with some Onion and Greens. Raita came too. Waris then put two cans on the table and apologised for only having a plastic cup. I informed him that I knew I was not here for Five Star Dining, I was here for his Cooking.
When Curry-Heute began and I started touring the Southside Curry Cafes, I was critical of the Thin Shorva-style Masalas that accompanied some Dishes, Kofta Anda in particular. I have learned that this is the true Desi Masala, indeed, I encountered this Thin Masala often in 
The Kick came from the Aloo Gosht, the Seasoning came from the Biryani. Cloves in the Rice gave an aromatic Flavour, this was a great combination of Dishes. Yes I know, traditionally I should have had a Chapatti with the Desi Aloo Gosht, too Splashy.
Marg was confused by the identity of the chosen venue: Bombay Grill (19-21 Glasgow Road, Hardgate, Clydebank, G81 5PJ), once of the Boulevard Hotel, then relocated to up the hill to Hardgate. On entering, it appeared that a party was in full swing, every table occupied, Buffet Kings and Queens. Having stated that we had no reservation, there was no chance ot a table. It was Marg who suggested a Takeaway from the adjacent doorway.
The phone rang almost constantly throughout our wait, a more established member of staff took over the counter, up to an hour wait was quoted. We had time to study our surroundings. Wine bottles were visible in a fridge, so Bombay Grill have their Drinks Licence (they were awaiting this 
On another wall, the Set Meals offer was listed. £8.95 for a Starter, Mains, Sundry, an extra £1.50 for variations, including Lamb? We could have paid Less and been given More. This offer was not made. More importantly, Karahi and Bhoona were part of the Set Meals, but not on the Main Menu. Why?
When Hector opened the packaging there was almost a gasp of horror. No way would I order this, but then Marg loves Butter Chicken. She took half of the Pilau Rice where each individual Grain stood out, this had been cooked properly, and half of the Chicken Makhani Masala. A Bright Coloured Sauce with Chicken swimming therein is something Hector finds abhorrent, each to their own. Unfortunately, with half leftover, Hector would have to fall on the sword. Tomorrow’s Lunch?
Entering the 
Mein Host and his Lady were not to be seen as we took our seats. The Menu was brought by a Young Waitress, however, when it came time to order, Mein Hostess was standing, pad in hand, and a beaming smile. Hector and Steve are known here.
I have written much about the 
Steve appeared to be taken aback by the Duck. He appreciated the Quality of the Meat but reckons he will be sticking to Lamb henceforth. Appearance wise, it was difficult to tell our Dishes apart, the same Masala no doubt, not Excessive, a Standard Indian Masala.
A reasonably good Curry, a good level of Spice. My first Duck Curry, I wouldn’t rave about it, though I enjoyed the meat.
Neil signed up first, Steve arranged the tickets, online. Jonathan came for the other activities, he headed into Downtown Düsseldorf whilst we navigated our way to the venue – Zakk.
Sonnenrad from Sterntaler for me is – The Track – and also the first I ever heard. Not knowing his Harmonia material, I believe the less Melodic sequences dated back to the pre-Neu days. I’m sure there was some Katzenmusik in there too.
Michael expected two – names – would be in the audience tonight, firstly the son of producer Conny Plank, and the Schlagzeug Maestro himself – Jaki Liebezeit. Jaki of CAN fame, played drums on the Rother solo albums; it was the possibility of his presence which made Hector determined to be here this evening. Alas, neither showed up. A Lady standing beside us asked if we had come all the way from – England – so see this performance. No, Scotland. She was bemused that Rother had played in Glasgow recently and asked about the venue. I assured her the Glasgow School of Art has a venue comparable to Zakk.
Steve, who knows a wee bit about guitar playing, observed that Franz Bargmann only played six chords all night. His duty was to maintain the – wall of sound – to which Lampe could overlay the Liebezeit-inspired Metronomic Rhythms. Steve was impressed by the sound Michael Rother was able to create with his adapted guitar, though I think he was more taken by Bargmann’s machine which was the same make as used by Dave Hill in Slade once upon a time. Neil was with us, but disappeared early to find a seat.
Steve had put up the cash for the tickets, I told him I would only pay if he enjoyed the concert. Steve said I should pay him double, that says it all.
Jaipur Palace (Bahnstraße 72, 40210 Düsseldorf) becomes the sixth 
Sitting at the only table for two, Hector was given the Menu and the order was given for Sparkling Water (€4.50). A Large Bottle was provided which was welcomed, better value, especially given the German tendency towards 200ml Bottles.
A Half Poppadom and Dips were presented – On the house – said the Waiter who was being kept busy. The Tamarind Dip is always enjoyed, I decided to keep the Dips in case the Curry needed a boost. The Soupçon of Lime Pickle may come in handy.
The Meat Content was Pathetic, four pieces of Lamb and as many of Potato. Baby Potatoes indeed. I had Masala and Rice with some Solids in effect.
Mother is a simple – Lamb Curry with Rice – Customer. Even a Vegetable Pakora is outwith her culinary idyll. This was her first ever Seekh Kebap.
Three halved Chicken Seekh Kebabs had been presented. Rich in Herb and Spice, these were very tasty. Mother remarked on the Spice Level, nothing she couldn’t handle, I think she was simply surprised.
Two Karahi arrived, one with Lamb on-the-bone, the other a Distinctive White.
Mother, on seeing the two Karahi, was concerned. I assured her that the Lamb Curry on-the-bone was not a Full Portion, I would manage.
The Lamb Curry was very well Seasoned, spot on. The Spice was Sufficient. A Chapatti would have been the better accompaniment, especially given that the Masala was close to Shorva. With no Ballast and such a Thin Masala, I had to give consideration to this being in fact a – 
One does not encounter Namkeen Karahi often, indeed only really in the aforementioned Streets. I explained to Mother that this interpretation of Karahi is from the Lands of Pakistan-Afghanistan, that nothing – Red – is added, this is Meat cooked in Oil, Salt, Pepper with added Green Chillies.
A Very Young Chap had entered the premises. This is my Son – explained Ahmed.
The Silly Season is upon us, that time of year when our usual Berths at t’Local are occupied by Screeching Wumin. City Centre Pubs are a – No-Go Area – for the discerning Ale-Supper. It is a Friday Night, an Opperchancity to venture to one’s Local Takeaway – for Curry-Heute!
The Green Chillies gave the required – Extra Bite – this Karahi was suitably Spicy. The Seasoning was Marginally Under what could have led to the – Wow. Topped with a Soupçon of Herb, there was not the Quantity of Methi hoped for. In a Restaurant where one is a Regular, the feedback could be given and sorted for next visit. This is more difficult with a Takeaway, unless Mein Host has time to read this. Hector is becoming Regular, an ever increasing number of visits per year.
Back to the Rice. Long Strips of Onion were contained therein, this added to the Micro pieces of Onion in the Masala. Fortunately this was far from the Large Square Chunks that feature too often in Karahi, Onions served as they should be.
In Deutschland, Herb-rich Curry tends to be served in a Creamy Masala, this is less common in Scotland. The Lamb Methi at 
A few weeks ago, The Rickmeister raised the matter of a Barrel Party on this very day. Few knew of this, especially The Hector who ended up as Host. Pyraser Landbier (Pyras, Bayern) was the main event, with a smaller barrel of 
With no Ladies or Babies present today, there was the Opperchancity to up the Spice Level. Hector had not sampled his Creation at any point prior to giving The Man from Bradford a Soupçon.
Hector met Gordon some thirty five years ago. This evening we dined together for the first time, though for a couple of the early years we did eat regularly under the same roof, complicated. Part of the reason why we met up this evening will be revealed below. Having flown across The Pond from Florida, only the Very Best of Glasgow Curry could be consumed. 
The 
The two Karahi were presented with Sizzling Oil and Masala, always an impressive sight, where is the audio? The Chapattis were too hot to handle initially, no way could the Meat be tackled until the Sizzling has ceased. We both scooped the Minimal Masala from under the Lamb on to strips of Chapatti, even for The Hector after seventy-plus visits, this never ceases to amaze.
Full of Flavour, the Spice and Seasoning also hit the mark. Any discerning Curry Lover could not fail to be impressed by this interpretation of Karahi Gosht. The lack of Ballast sets the Standard that the majority of venues fail to reach. The Lamb was a mixture of Chops and Other Cuts, as Tender as Lamb could be. The pile of bones were set aside, there was still a Mass of Meat to be consumed. By eating directly from the Karahi, the temperature of everything was maintained. Why decant to a cooler plate?
