One usually refers to the –monthly trip to The Staggs, Musselburgh, not this time, Hector was there on Wednesday. There was no subsequent Curry-Heute on Wednesday, Hector was too busy spreading the late evening good news from Crawley.
With a Festival on in The Capital, trains were mobbed today. To guarantee a seat both ways, Cross Country tickets were purchased, this meant a return to Glasgow Central. The New Karahi Palace (51 – 53 Nelson Street, Glasgow, G5 8DZ) feels the closest Outstanding Glasgow Venue to Central Station.
Stewart made speculative contact just after I had left Edinburgh: eta Karahi Place – 20.30. I was given the instruction to order – the same – for Stewart if I arrived first. We both arrived on Nelson Street seconds before the rendezvous time.
A Chap had just finished his meal, that was it, a quiet night at the New Karahi Palace, however Ayaz was busy bringing the largest pots ever seen into the premises. Some party that must have been.
My last visit here was memorable, the Best Karahi Gosht that Chef Rashid has ever prepared for me. How does one follow that? Knowing Stewart’s capacity I had a flash of inspiration – Let’s have a Kilo!
Ayaz came across to take the order.
Is a Kilo possible? (Sometimes they have run out of Lamb by this time on a Saturday.)
One kilo, two kilo, five kilo – was his reply.
One Kilo (£25.00), Lamb on the Bone, Karahi, Spicy, Extra Methi and Seasoning, two Chapattis (70p). We may order a third later.
Once more Rashid went to work his magic. The Modest Salad was brought with Raita, Stewart picked, Hector left it alone.
The Ginger Blast was instantaneous, then The Kick. The Fresh Green Chillies stood out in the Thick Masala Mash. The Seasoning was once again – how I like it. 
The Meat was a mixture of Lamb Chops, Ribs and Suckey Bones/Leg. The Flavour from the Masala Mash was once again right up there, a perfect Blend of Herbs and Spices. Having impressed myself at least with Hector’s Home-cooked Karahi in recent weeks I had to admit, for what lay before me – This was not simply a Wonderful Karahi, this was once again, Magnificent.
That was the easiest Kilo I have ever shared – was my remark to Stewart as the remnants of my Chapatti were used to scrape the side of the Large Karahi. I was hungry.
I always remark on the Oil which collects at the base of the Karahi when I eat directly from one, note how little had accumulated here.
Lovely to be back – said Stewart. It is a while since we have dined together, Hector no longer has to wait for people to finish their work first….
Stewart – Spicy without being eye-watering. A warming flavour. At this level of indulgence, just the right amount.
The Bill
£26.40. Very affordable.
The Aftermath
We adjourned to The Laurieston to await Marg.
There was even better news from Crawley today!
Curryspondent Archie reminded me as soon as I had my 
It was approaching 12.30 as I entered 
Karahi – Methi – Keema – Kofta – all the options one would expect to find in a good Glasgow/Bradford Curry Cafe. As Lamb Bhuna was my 
Providing the Sparkling Water (£2.95) caused some difficulty. A passing Chap advised The Waiter serving me that there was none. He went to check, a Warm Bottle arrived, I asked for Ice. A Chilled Bottle replaced it, a Litre too, success.
This looked the proverbial Bee’s Knees. The large Karahi had a huge portion of Meat in a Masala Thick with Methi. One tends to know that when it looks this good it is usually wonderful, usually. I felt as if I had been given an extraordinary long time to marvel at what lay before me, no Bread. Eventually my very Light, in fact, peely wally Naan was ready, I would have given it longer. Light, edible, yes, but could have been better.
The Masala was very well Seasoned, the Spice level was not remarkable, I could have asked for – Spicy, it wasn’t offered either. Although – Familiar Tasting – the impact of this Methi Gosht – was not the same as at 
The first half of – the eating – was Satisfying, then I realised that the enjoyment level was diminishing. One expects the excess Oil to collect at the base of the karahi as source of sumptuous Flavour, instead I had a watery residue. The metal karahi had also cooled quite dramatically, the last quarter was decidedly – cold. Here lies the irony, if I had been given less I would have been finished by this point. The Naan, which had been too hot to touch initially, was also past its best. The pleasure coefficient was in free-fall. A disappointing end after a magnificent beginning.
It is a pity the Calling Card did not achieve the intended objective, I was hoping to ask about the Specials, which I spotted well after I had ordered. Dry Lamb sounds right up my street. Lamb Chop Curry – both of these still £7.75. On the bone – please – always when available.
On entering I was impressed to see a few tables and chairs, so not just a Takeaway establishment. A choice of Two Meats were on their respective Rotisseries, one obviously – The Donner, the other? I enquired and this is what impressed: a slice of Both was cut freshly and Hector was given samples for comparison. Choice #2 was Chicken, I had to. Hector ordered Chicken, it tasted way better than the standard Donner. With – Everything on – the Chicken Donner was triple wrapped at my insistence.
Ten minutes later all was revealed, a Kebap worthy of a Hector. What would Will think?
From the moment the Menu was opened we knew we were on to a winner. The magic words – Punjabi – Karahi – Methi – all under the heading – Lamb. Each item was also numbered, so the order was:
49 Karahi Methi Gosht (£10.50) twice, 51 Karahi Methi Keema Mutter Aloo (£9.50) and three Naan (£1.40). It was good to see the Minced Lamb spelled out with the Peas and Potatoes. Hector has not seen Methi so prominent on a Menu for some time. Rather than take any chances, I asked the waiter to ensure that no 
A Lunchtime Buffet (£8.95) was on offer, temporarily as the notice outside advised. I watched a Chap get his money’s worth. A Big Portion was spooned on top of his Rice, then more, and more. I congratulate him for presenting with such an appetite this early in the day. For Jonathan and Hector, this was Breakfast.
The efficacy of the Karahi Methi Gosht was confirmed by the Aroma. The first Dip of the Light and Fluffy Naan into the Masala was a joyous moment. Hector has not tasted such an intense dose of Methi in some time. This Curry is exactly what The Hector required. The Spice and Seasoning were commendable, but the Methi hit, oh yes.
The Lamb is lovely – was Jim’s almost immediate reaction.
Across the table, Jonathan had made great progress through his Karahi Keema Mutter Aloo. We discussed the absence an of Oil residue collecting at the base of his karahi, there was no needless Masala either. Again, this was as authentic as this Dish can be served. When asked for an immortal quote, my Learned Friend replied –
Karl’s Karahi Lamb Tikka Masala arrived as we were finishing our Curry, almost instantly there was an – Mmm. Another Dr. Stan impersonation this weekend. This Dish appeared to be more Red than it need be, surely no additives? The 
Karl was ready with his comment –
The Curry Stand at GBBF was one of the first things I noticed on arrival yesterday.
Whilst The Chaps were serving up the Punjabi Lamb Curry with Rice, I asked if they had a shop, or if this was it. No shop, this is their business. £7.00 was the normal fee, there was a 50p discount for Staff at the Festival. A quick Photo Opperchancity was not passed up. With Curry, Rice, Polystyrene Container and Plastic Spoon, I walked half the length of Olympia and went upstairs to the Volunteers Bar. Being a Beer Festival there had to be an Ale to accompany.
Dr. Stan joined me with his Steak Pie and Chips just in time to record the moment. People eat that? They call it – Food? Actually, I love Steak Pie, but not with Chips.
The Breads were served on a single plate. I have read other Sources criticising the Bread at 
Jim managed to put a Cardamom Pod into his mouth as soon as he began, the Cardamom Flavour was pronounced, Tomato also came through strongly as I made progress. There was enough Medium cut Lamb in the serving, this had been well cooked, very Soft and Tender. The Spice Level was not demanding, perhaps a little bit more Seasoning, but the Tomato Flavour did come through in the end, so perhaps the Seasoning was spot on. My only criticism of the Bhuna Lamb was the Temperature. The metal dish was hotter than the contents, the Bhuna Lamb approached Tepid in parts, The Hector desires his Food to be served Hot.
The Keema Mutter had no Masala as such and was not swimming in Oil, this should be my choice next visit. Jonathan was doing his Dr. Stan impersonation making suitable noises.
Hector finds himself in that London volunteering at the Great British Beer Festival – GBBF. Jim has enticed me down from Scotland to work at the German-Czech Bar in Bieres sans Frontieres, a few familiar faces on Curry-Heute are here too.
Three Diners were studying the Menu when I entered, given their conversation it was evident where they spent their afternoon. I was offered a table for two nearest the door, a 750ml Bottle of Sparkling Water (£3.25) was ordered. I had no idea at the time of ordering what Drinks cost, a risky move in London.
The Lamb Bhuna looked like any Curry served in a Mainstream Indian Restaurant, the Masala was Indian Standard, Thicker than Shorva, just. Eight Large Pieces of Meat were decanted along with some Tomato, I had a Sufficiency.
The Seasoning and Spice Levels were Fine, the more I ate the more the Spice did its job. In terms of Flavour there was nothing Outstanding but nothing also to dislike. The Meat was Tender, the Masala was not Excessive. I had not been given a Plate of Soup. This was a Competent Curry, as much as I could hope for.
Hector cannot be everywhere and so it was great to receive such a warm welcome from Khalid and Saeed on entering 
No sooner had the Salad been presented when Saeed brought the Curry and Rice. Hector likes to eat his Food when it is as hot as possible, this was to the detriment of the Salad, a pity.
By choosing the Display Curry I had eschewed my favoured Curry Style of Dry-Thick Minimal Masala. This was Curry with the Classic Indian Masala, too Splashy for Bread, this is why we have Curry and Rice. The Lamb was on-the-bone which was welcome, Bones mean more Flavour. Sucky Bones and a Flat Bone suggested Leg and Shoulder, Quality Lamb. It may be worth mentioning that the Asian Grocers along Allison Street are selling Spring Lamb at £8.99 a Kilo, which is marvellous.
A few pieces of Onion were mixed in, boiled in the Masala. This made me wonder how the Karela had been cooked, not boiled surely? The Bitterness from the Karela gave this Lamb Curry the extra dimension to raise it from Mainstream, this was Desi. The Seasoning was not so apparent initially, nor was the Spice. A quick visit to the Salad introduced the Chillies, now we’re talking. The Meal improved with every mouthful, the Salad changed the Texture, the Interesting Vegetables were raw, so it goes.
I was almost finished when the third star of 
Yes, Hector is back at the Restaurant/Cafe Discovery of 2016 in Glasgow. 
The Order was phoned in at 13.30 just to save a bit of time, 15.00 as ever was the time of the Saturday Curry Meet. It has been a while since Hector was joined by Dr. Stan, we may see him feature more often in the next couple of weeks.
At 15.30 Naveed brought the Lamb Handi, the Karahi/Wok does impress, I knew what was coming, Dr. Stan was taken aback.
The Lamb Handi was decanted to small plates, so Rich, Amazing Depth of Flavour, no doubt achieved by the Perfect Seasoning. The Spice Level was such that most could cope, one could ask for More Spicy if required. It only took seconds for Dr. Stan to nod his head. The – Mmm – followed soon after, then more – Mmmms – in quick succession. Hector had no fear of Dr. Stan failing to be impressed, I have had enough 
