Marg and Hector having Curry out on a Monday evening? The New Karahi Palace (51 – 53 Nelson Street, Glasgow, G5 8DZ) was overdue a visit, Hector needed to guarantee Curry-with-the-Wow. A Monday evening? ‘Tis the 75th Birthday of Alistair Boyd, Glasgow CAMRA Stalwart, Cider-Man, Raconteur. The Social Gathering was held at the nearby Laurieston, former Glasgow POTY, Curry first.
Ayaz, Mein Host, was busy behind the counter as we entered around 20.00. I pointed upstairs, Marg prefers the ambience of a Restaurant, Ambience at the New Karahi Palace. The heating had to be turned on, Ayaz appeared to fumble with a Musical Box, thankfully no sounds emanated from there.
I had noticed that the price display boards were still blank and the illuminated sign outside was still off. I had to ask if there was a New Menu. I think I heard Ayaz say there was no New Menu, just New Prices. Let’s not go there. The rare occasions that I sit upstairs are the only times I see the Menu, a full range of Karahi Interpretations on offer. Hector would stick to his favourite: Lamb Karahi, Spicy, Extra Seasoning and Methi, on-the-bone. Here lies Perfection.
Without Menu, I would have asked for the same for Marg but Medium Spice. Marg had other ideas. Grilled Lamb Chops Karahi (£7.95), this is most certainly her Favourite, too many visits to Bradford. Perhaps it’s about time I inflicted Yadgar’s Lamb Chops Achari on Marg?
Chapattis (£0.70) are the normal Accompaniment, Marg spotted Butter Chapatti and Garlic Chapatti (£0.80), the latter had to be sampled.
A Mango Lassi for Marg and Mango Rubicon for Hector completed the Order. The Spanish Doris brought up the Drinks. Los Pollos Hermanos – I remarked when she entered the near empty Dining Room. She has no English, she may not even have been aware of the significance of her t-shirt. Who speaks Spanish? The Small Bottled Mango Lassi amused Marg who is used to the Mumtaz Bottle. The Lassi disappeared, Mango Rubicon for Marg too. No Modest Salad this evening.
The Waitress brought up the Karahi too. The Grilled Lamb Chops Karahi stood out, the Tikka Chops had the telltale Redness in the Masala, The Hector Special was Pale in comparison, no colouring here, just Raw Pleasure.
Grilled Lamb Chops Karahi
My immediate focus of interest was the number of Chops, anything more than three and there was a good chance that one would be coming in my direction. There were Four Chops.
Having received warm plates ten minutes before the arrival of the Karahi, Marg decanted.
Tender. Messy to eat. Yvonne wouldn’t have eaten them that way. I watched Marg scrape off the Thick Masala to eat the chops then use the Chapatti to scoop the Masala, Maestra. The Garlic Chapattis lived up to their description. They were presented folded. When separated a Mass of Garlic Butter was visible, this was Garlic Overload.
No Spice Level had been stipulated, it was no surprise when by the third Chop, Marg was feeling the effects. She was happy to stop. I was happy to see just the right amount of Oil collected at the base of her Karahi for reheating purposes. Tomorrow’s Lunch.
Karahi Gosht – Hector-style
Come to Hector! This Dish is Absolute Pleasure, all the criticisms of recent Pretenders were cast out of mind, this is Karahi Gosht as I have come to love it. Topped with Ginger Strips and the Chunky Fresh Green Chillies, there is Bite and Crunch, Varied Texture. The Lamb was a mix of Tender (non-Tikka) Chops and other cuts, one Sucky Bone was present. The Masala-Mash as Thick as only the Best Venues present, full of Flavour. No Ballast here, everything in the Karahi was there for a purpose. Ayaz had done us proud.
The first Dip of the Garlic Chapatti was Weird – Garlic! As much as Hector loves Garlic, this proved to be a Distraction, Butter Chapatti if ever I go down this road again.
A Portion is is Perfect, the Half Kilo – Perfection Squared. Still the Appetite is not fully restored, is The Hector fading away? Marg senses my Pleasure as I eat Outstanding Curry, first observed at The International in Bradford many years ago. She knows I would eat here every day.
Marg was worried about the Garlic as we concluded. Let no-one come near us tonight.
With One Chop Karahi in hand we went downstairs to pay.
He’s behind you – were the words that greeted us.
We’re not worthy – was the follow up. Three Chaps, Curry Connoisseurs, they must be, they recognised the Hector!
The Bill
£20.80. If this is after the price rise, no complaints.
The Aftermath
Walking to the Laurieston I mentioned that one of Dr. Stan’s former colleagues always orders Chicken Tikka Karahi. It looks Wonderful, Hector has never had it. Marg thinks I should, just for Completion.
A Laurieston Birthday Cake
Dr. Stan and The Man from Bradford we discovered later had already dined at the New Karahi Palace, their second visit in three days. The Lamb Desi Korma now comes highly recommended, a Dish which was Hector’s Staple Diet at The Village for many a year, but evidently has never been sampled at this locus. Bring it on.
Update
A Lamb Chop for Lunch.
How did Marg eat three? The Spice hit immediately, it has been a while since Hector had Lamb Chops. This was but a Soupçon, putting me in the mood. Downsman on Saturday anyone?
Marg was the intended Company, however, erstwhile Colleague – Barbara – was having her retirement do this evening in Helensburgh. Marg had to attend, on any other night… Let the Curryspondents note that The Man from Bradford was also in Glasgow and made no mention of Curry. Howard would stand in for both events. Howard would have me mention another Band of which Michael Rother was an early member, Writers Prerogative, not in these Pages.
Akhtar sat with us whilst Chef #2 did – The Deed. I have not seen Chef Assif for some time. We watched the torrential rain – Nobody will be coming out for Curry. And so in came the next Diners, refuge.
The Karahi Gosht was Boneless, what happened? There was way more Masala than Hector considers necessary, but when the Masala is as Thick and Flavoursome as this, there can be no complaint. The Seasoning was a bit under for my Exacting Palate, the Spice Level was right up there. Hector had Curry! There was a Mass of Tender Lamb to be scooped up with the Modest Chapatti.
Howard was making an near endless series of – Mmmmmms – across the table. He had Sucky Bones. Well seasoned – was his first verbal utterance. Howard’s Desi was already making my Karahi feel Inferior. How often does this happen when we dine together? Unless we order identically, one has to suffer. There was nothing wrong with – 
The Soundtrack began, Projections appeared on the screen at the rear of the stage. After a few minutes Ms Soe Paing re-entered the arena.
Isi – from Neu! 75 kicked off the set. The Simplistic Lead Guitar of Rother over the steady Rhythm Guitar of Bargmann. Lampe ground out the Rythms a la Jaki Liebzeit. The table top housed various switches, knobs, oh the flashing knobs, from here the Background Electronica was controlled, Midi fully employed. With most of my Michael Rother Musik on Vinyl, and no Turntable currently connected, I am in no way versed with a knowledge of the various track titles. Some were obvious, from Neu! 75 – See Land and E-Musik. Michael made a special reference to Klaus Dinger since the latter was from his side of the album.
Communication on the stage was Minimal, perhaps they reacted to track calling from the audience of a few hundred. Deutschland Uber alles – was requested from the rear of the room.
It was an Honour to see a Deutsche Legend appear in my home town. How do I persuade Howard to go to Düsseldorf in December to see all of – Flammende Herzen – performed in its entirety for the first time?
Abdul came from behind the counter, hands were shaken, this was only our third encounter. Curryspondent John put it to me after my first visit here that Abdul was once of the short lived 
A Modest Salad and Raita were placed before me after a few minutes, plus a Bottle of Still Water, I had expected the Jug of Tap Water. No Sparkling Water was available. No sooner had the moment been recorded when the Karahi and Bread were placed on the table.
Hector likes to watch the Oil collect on the sides of the Karahi as the Meat and Masala settle, today’s offering had too much Oil from the outset. At the 
The Naan was a Good Size, different from that served in Indian/Pakistani Restaurants. I do not know if it was the perforations which made the difference, however, this Bread was more in the style of Bread served in the Middle East; not far from from a wonderful Israeli Pitta. Dipping the Bread in the Oil, as is my custom, did not give the anticipated – Wow. In fact, this was quite Unpleasant. The Oil did not have the Richness of Flavour of a Punjabi Karahi. This brought firmly to mind the difference between Afghan Cuisine and Punjabi. Only Salt and Pepper had been used, no Red Spices. Tomato Seeds were visible in the Masala, presumably no Onions had been used either. The Masala-Mash, if indeed this term was appropriate was more Pulped Meat than a Sauce. I was not convinced I had been given the best they could offer.
The Lamb counted sixteen pieces, mostly on-the-bone. So Tender, no complaints here, one could taste – The Lamb. The tip of my tongue was the assurance that the Dish was indeed Spicy. As I approached the bottom of the Karahi, so I had more Oil than anyone would wish, off-putting. Everything was now Cool, less pleasant.
Abdul was finishing what looked like a Rice Pudding as I approached the counter. He offered me Dessert.
And so we walked along to Naaz which advertised a 30% Discount on Sunday and Monday, ah well. The place was busy, Hector was half expecting the – Do you have a reservation? We were taken through to the rear and down some stairs. A secluded table for five was allocated to us, a very good locus.
The stairs were adjacent to our table. We were amused by the fact the Waiters pushed all the Meals on a trolley to the top of the stairs and then had to lift the entire caboodle. I suppose Curry is not heavy.
Rajastani Gosht – 
The Chicken Malaya was Yellow, Korma-esque, not for The Hector. This was totally adequate for someone who finds themselves in a Curry House because one Curry in a three night excursion in this Company is expected.
Marg grimaced, Onion Ballast was to the fore. Well, what did she expect? Years ago, Marg used to order Dopiaza then wonder why she ended up with an Onion surplus. In effect, Mainstream Curry Houses are serving Dopiza in a Karahi and passing it of as such. We both know what Karahi is, this was not. Why Tikka Lamb?
Hector decanted the Vegetable Pilau, the Portion was Large but not Excessive. Potato, Green Beans, Peas and Cabbage were the Interesting Vegetables. Mission accomplished, when the Rogan Josh was poured over, I would have the perfect Combination of Masala and Solids, Varied.
The Masala was the Standard Indian Purée, there was a Slight Sweetness, but not such that enjoyment was impaired. I would not regard it as particularly – Thick. As Graeme had noted, the Lamb was indeed Tender. Hector’s Meat Tally was into double figures, no Ballast here, the Tomato was not to Excess. The Masala was Well-seasoned, the Kick was Modest, then… as I ate on, so the Spice Level increased. What cannot be forgiven was the Lack of Fenugreek or Fresh Coriander. One cannot advertise a Herb-rich Curry and serve this. Ulverston’s Naaz Rogan Josh was as Mainstream as Mainstream Curry could be. It was Curry, and as I have written many times, I like Curry. This Curry should have been better.
A Medium used by the Band confirmed the current line-up as: Christian Vander (drums/vocals), Stella Vander (vocals), Isabelle Feuillebois (vocals), Hervé Aknin (vocals), Staiïss Ësslëhnt (guitar), Jérome Martineau-Ricotti (keyboard), Benoît Alziary (vibraphone), Philippe Bussonet (bass).
The Musik of Magma is demanding. I referred to the style above, tonight was relentless, endless. The first – Piece – lasted forty minutes, an ever changing set of musical motifs and time signatures. It is always a pleasure to hear Drums – played. The Bass player was unforgiving, as good as any I have ever seen/heard and Hector did see Jaco Pastorius five times. The vocals, the lyrics, as percussive as the Musik. That nothing was intelligible was irrelevant to this listener, I do not listen to words, they are a distraction. Only rarely were there guitar breaks. The Vibraphone player did have extended spots, as visually entertaining as they were pleasant to listen to. At other times his playing was lost in the mix. The keyboard player could have saved energy for one ten minute sequence by employing Digital Delay as the vocalists did on occasion. This was Minimalism.
Capsicum inevitably would have spoiled the Lamb Karahi for The Hector. Tomatoes had also been cooked in, that I do like. The Lamb Karahi did look Splendid. Why did I not order this? A piece of Lamb came my way, – Oh yes!
s – Wow – now it’s getting hotter for me.
Thick with Herb, there was no collection of Oil on the side of the plate. The Methi Blast was there. The Seasoning and Spice Level were commensurate with Total Enjoyment. It was a Pleasure to taste Scottish Lamb after my recent sojourn. I did not establish the ratio of Meat to Potato, I had more than enough Solids to fill. The appetite is not fully restored. 
Mein Host sat down to eat, I had to inspect – The Staff Curry. Keema Rice topped with Yoghurt. 
Severinstrasse, 
On display was a tray of Lamb marinating in Spice, a perfect welcome.
Most of the Veg is Chickpea, with Spinach, of course – remarked Dr. Stan.
The Potatoes are a bit on the large side – said Steve. This was his only criticism. Fancy having to cut a Potato?
Steve’s Garlik Naan looked Dry to me which is also what photos from my previous visits show. He had eschewed the advice for Paratha. I had ordered two knowing I could hardly eat a whole. They were for sharing. Dr. Stan was impressed by the Softness and Flakiness. Charged at €2.00, these were very well prepared and good value. Paratha should be on the Menu.
The top of Hector’s Lamm Vindaloo had Fresh Coriander and Dry Methi, exactly how I like to see my Curry presented. The Redness was a disappointment, there is no need for this. The Masala was also Thinner and more Plentiful than hoped for. There was a Big Kick, the Seasoning seemed Appropriate. Light Masses protruded through the Puréed Masala, Chicken? For the briefest of moments I wondered. It was the Potato, Large Pieces as Steve had noted. The number of Solids on my plate was well into double figures, I did not note the ratio of Meat to Potato, I was too busy enjoying the Flavours.
The Kick is Excellent – I declared to my Fellow Diners.
This was when Farhad introduced formally himself. You have a Blog? – he asked rhetorically. He too has plans for a Blog, presumably not about Curry since he has much to learn. He is from Bangladesh, Farhad means – Happiness. Don’t they have Curry in Bangladesh?
Hector, Jonathan, Mags, and Dr. Stan alighted from the Boat at Bernkastel just after 13.00. After a quick look at the sights it was time for Lunch at Taj Mahal (Hebegasse 1, 54470 Bernkastel-Kues, Deutschland). There was a problem, Hector’s appetite was Zero, a combination of a bug not fully shaken off and the overindulgence of the last few days. For months Jonathan and Hector have looked forward to the Tandoori Mix (€16.50) which impressed so much last year. In effect, The Hector never planned to have Curry-Heute, Fish Pakora Amritsari (€4.50) was not what I had in mind. I should be able to force down a Starter.
Four flat pieces of Fish stared up from the plate accompanied by a Garnish which would remain untouched. This was an Appropriate Portion, though one cannot help compare this Portion with that given on my 
One always worries, this Dish can be horrendous in Europe, and in many UK venues for that matter. This was the first Dish I had in these premises 
Mags started slowly but warmed to what lay before her. The Naan proved to be too much for Mags who had taken her share of the sensible portion of accompanying Rice.
I had put it to Dr. Stan that his Masala did not appear to be too different to that in the Karahi, he agreed. Neither of use were sure why this was a – Bhuna.
This is one of the most joyous spectacles ever encountered. Piled high, no Higher, on a Sizzling Metal Platter came Chicken, Lamb and Prawns topped with Lemon and Onion and even more Onion and Tomato beneath the Meat. Not Curry, but Stunning Indian Cuisine.
With an enforced change of train between Düsseldorf and 
The Pakora was a Hoot. Strips of who knows what in Batter. Something Green – was my first observation. Broccoli was suggested, Onion too, perhaps Potato. The Raita was Thicker than the Norm, Tasty. This was but a Soupçon, hardly Echtes Pakora.
Strips of Beef and Onion lay in the Thinnest of Masalas – Shorva. The Masala disappeared into the Rice changing its colour. That was all the Masala was capable of.
The 0.2l Bottle of Sparkling Water was a bit of a disappointment, in this heat one needed to take on Bunkers. I had no clue as to the cost of this tiny bottle, better safe than sorry.
The Seasoning hit home first, the Salt level was definitely in one’s face. The Spice Level was at the Mild end of the Spectrum, I hadn’t specified – Scharf, so I cannot complain. The Lamb was Tender and tasted of Lamb. A not so Spicy Lamb Stew – flashed through Hector’s mind as the note-taking continued. However, is this not the definition of – Curry?
There was a very distinctive and powerful Flavour whose source I could not fathom. Assuming an Onion and Tomato base to the Masala, this was a blend which was a standout. 
Given there was enough Rice for two, I concluded that there was probably enough Bhuna Gosht for two. Supposing one came to Tandoori and ordered a Starter? 
Hector knew one thing for certain today as he headed to Musselburgh to celebrate Neil’s Birthday/Retiral do – there would be no Curry-Heute. Whatever the source of the stomach bug, Hector has been out of commission since the small hours of Tuesday.
Qaiser was at the dark doorway as I arrived – what has happened to the lights?
On entering, John noticed that the Price Boards had been stripped. 
Extra salt, extra methi – said Qaiser as he placed the Karahis on the table.
Hector spotted the Masala was even Thicker and Darker than the normal – Thick, the Masala was also more plentiful. It was John who spotted that the Chops had been cooked in the Tandoor, the skewer hole was the giveaway.
