Another visit to New Cafe Reeshah (455 Shields Road, Pollokshields, Glasgow G41 1NP) was required having established that here is a source of truly outstanding Lamb Karahi Lahori (Karahi Gosht).
That was ten days ago, in the interim, Howard paid a visit, he knows if Hector makes a declaration, it is worthy of consideration. If only the rest of Glasgow’s populace would take the hint, Cf, the subsequent post. Sadly for Howard, having given way to another customer who arrived simultaneously, the last of the day’s Lamb Karahi Lahori (£11.00 / £13.00) was hoovered up before his eyes.
Time to rectify.
Howard and Hector planned a return today at 14.00. Yesterday, a phone-call booked two – large – portions, to sit in.
Come at two thirty – was the advice given.
What is the significance of this time? That’s successive posts where this has been quoted. Maybe the Hector shall have to restore 15.00 as his eating time.
Needless to say, we were both punctual today. Howard, having arrived first, was directed around the corner to – The Bookies – where he was able to use – the facilities.
Note, Cafe Reeshah is primarily a Takeaway, but their fayre must taste better without the condensation which forms in a container, hence spoiling the food. 
The display of ready Curry had ample Karahi on display, Chicken Karahi Lahori (£7.00 / £9.00) too. Chicken Curry has featured enough in these pages of late.
I bided my time, Bread had yet to be sorted, there always seemed to be customers, indeed, there were only momentary gaps between them throughout our stay. Arshad, Mein Host, took the Order: Tandoori Naan (£1.50) and a Paratha (£2.50). I later heard someone phone in to order Nihari Lahori Style (£10.00). So, someone is having their Nihari this week.
I helped myself to glasses of tap water, a jug sits on the counter, available to all.
In time, the Naan and one plate of Karahi was brought to the table. A slight panic – we are having two?
The second plate came with the Paratha.
The Tandoori Naan, served whole, as pleases the Hector, was possibly thinner than last week. Still, a risen periphery, soft bread, fine.
The Paratha seemed huge. Layered, buttery, flaky, and retaining its softness throughout, a decent example. I shall always prefer the use of white flour, not wholemeal.
Arshad offered Coriander to go on top, yes please. Foliage, always welcome.
*
Lamb Lahori Karahi
Ginger Strips had been cooked in with the Tomato-based Masala. I reminded Howard that by removing the Tomato skins, the Masala seemingly creates itself. The portion was well sufficient, even allowing for the Bones. If this was large, it was within our capacity. If standard, then who needs – large? Now for the eating.
The richness of Flavour was immediately evident. The same ingredients are available to every Curry House, it’s therefore down to the Chef, and if he/she knows how, this magical result becomes possible. Today, I did spot a lady emerge from the kitchen.
Yadgar have set the standard for Goshat Karahi in Glasgow, today’s offering was right up there, similarities aplenty. It makes one wonder who is in the kitchen. In time, hopefully there shall be more information here.
One does not make this by chance – I remarked to Howard, who concurred. I needed a – harrumph.
The familiar Flavours were down to the Seasoning, as well as the blend of Spices. The Spice Level was never a challenge, everyone should be able to enjoy this, no sweat. Medium, plus, I noted. The infused Meat was a joy, here too Yadgar came to mind, it’s the way it comes across, Tender, Flavoursome. I can give no higher praise.
Hector has his favourite places, and today I lost one. New Cafe Reeshah will hopefully step up.
As we ate, so Arshad presented a plate of Chanaa Lahori (£5.00 / £6.00) – just made.
Well it had gone 14.30. Chicken, and then Chickpeas, is there a universal conspiracy?
Channa Lahori
A modest portion of Chana sat in a brown Shorva. Cinnamon was what hit Hector’s palate, Howard offered – Clove.
We arranged the plates such that we could split this complimentary offering. Not wanting to spoil the joy of what we had actually ordered, the Chickpea Curry was set aside. It was almost a Dessert, which was fitting when Arshad approached once more:
Would you like Sweet after?
Here was the opperchancity for Hector’s classic response:
If I have room for Dessert, I’ll eat more Curry.
In a quieter moment, Arshad looked across, there was a knowing smile.
You know how to cook – I proffered.
Between us, we cleared the plates of Curry and left minimal Bread. Howard offered a few words:
There was seasoning, spice and flavour. The lamb was soft and Howard had an appetite. Having missed out last week (he’s still going on about it), the anticipation and expectation were high. Both were more than fulfilled by an excellent Curry. I also enjoyed the Chickpea side dish, and was particularly impressed by the Paratha which was savoury, but had a sweet edge that complemented both dishes.
What’s all this speaking of oneself in the third person? Is illeism contagious?
So, you don’t just have to take my word for it, Howard, and the taxi driver who indirectly sent me back here, agree: New Cafe Reeshah has something to offer that is among the best in this city.
The Bill
£26.00 So that was the Standard Portion then, quite enough.
The Aftermath
I showed Arshad the post for my visit here last week. He remarked on the detail. I relayed how five visits can command promotion to Glasgow’s Top Rated. This could be achieved by the end of the year. Being open all afternoon does help.
Phoning in to confirm the availability of a particular Dish is recommended. Lamb Lahori Karahi is cooked every day, be like Hector, not Howard, book it in advance.
Arshad informed me that his brother, Amjad, whom I also met last week, is the Chef.
I look forward to getting to know these chaps in the months, years to come.
Earlier this year at 
Arriving at 13.20, it became apparent that the Hector was too early, not all of the Dishes were ready yet. No Lamb Curry was visible, not even the ever-present Aloo Gosht. Ali, Mein Host, declared Nihari would be available around half past two. Snookered, what was a Hector to do? 
I took a table, another chap had just sat down opposite, Seekh Kebab plus other bits filled his plate. There was a moment of acknowledgment, then I let him be. 
The food soon arrived, a complimentary Modest Salad and Raita, then moments later, the main event. 
What a plateful, enough for two, more even. A Hector cannot eat this volume of Rice. Topped with more Salad components, a bit of thought had gone into the presentation. 
Four pieces of Chicken on-the-bone sat in the Shorva, plus one boneless. I arranged the solids on top of the mountain of Rice, retaining half of the Shorva for later, as is my custom. 
The Spicy Pilau kicked things off, impressive. Soaked with Shorva, even better. The Seasoning was on the button, the Spice would never challenge, enough. The thin, Oily Shorva had all the Flavour properties of a Desi Curry. 
The customary question was asked, I could tell by Ali’s facial expression that he at first thought I was not enjoying my meal, there’s no such thing as Chicken Curry – also puzzled.
With the Meat finished, it was time to pour on the remaining Shorva. The Spiced Rice and Shorva was maybe not exciting, but certainly satisfying. I ate as much as I dare given that the rest of the Monday ritual had to be considered. My final mouthful was most rewarding, a blast of Clove. 
The Chicken Corner 
Arriving at 13.00, the Hector was prepared for what was coming. There is no Lamb on the menu, so it was Chicken and/or Vegetables. What was known, this essentially Takeaway venue with three tables, would still have Desi Curry on offer. Once again I draw the reader’s attention to the price of Pizza, just how do the Pizza chains get away with charging what they do? 
All were available in – small – or – large – sizes. I had Mince & Tatties for dinner last night, so Chicken Mince and Potato (£5.00 / £7.00) wasn’t on. Spinach With Potato’s (sic) (£4.00 / £6.00) might have tempted, however, 
Reheats complete, I was called to the counter to collect my food.
Vegetable Rice
Four small pieces of Chicken, served on-the-bone sat in a Shorva. There were no leg or thigh bones here, this Chicken may well have been off the arse end of the carcass. Having arranged the Chicken on top of the Rice, I smothered the solids with a sufficiency of Shorva. Half of the Shorva was retained for later. 
The Shorva was immense. The Seasoning was well pitched, the Spice would build, the Flavours were classic Desi Curry. With the plastic fork, I was able to separate Meat from Bone with ease. Decent Chicken, and regular readers will not be surprised when I report nothing else. Chicken does not – Curry. 
This was lunch, this was Curry, the Shorva was doing the heavy lifting. Once the minimal Meat had been consumed, the remaining Shorva was poured across the Vegetable Rice. The expected Mixed Vegetables would have been a game changer here, instead, the Chana was not –interesting – at all.
My wife is the best cook in Glasgow – so a taxi driver told me one evening. The Hector is still waiting for an invitation to verify this. 
Despite the minimal seating and lack of facilities, original 
The fayre was a la Glasgow Curry Cafe, an array of starters and ready-cooked mains. Given what I have eaten in the last few days, the Chicken Curry was almost tempting, but what was that top right, behind the Vegetable concoction? There wasn’t much of it. A comparatively Dry Curry, hint of Yoghurt/Cream, the Meat unfathomable at distance, not a trace of Oil.
The business end of the menu offered Curry in two sizes of portion, this I like. Haleem, that was the other Mash, as established when a later customer ordered this obliterated Lamb which is very much a matter of taste. 
The round Tandoori Naan was served whole and was on the verge of forming blisters. Suitably, risen, this would prove to be light and fluffy, an excellent Naan. 
Jumping ahead here, the ensuing conversation confirmed the nomenclature. 
Hector cooks a Prawn Curry? After the recent 
With Marg up north, today was an opperchancity for experimenting. 
The Potatoes were then dry fried in the Onion-Spice mix before the Coconut Milk was stirred in. 
To accompany, Rice, note the inclusion of the leftover Veg Fried Rice from last week’s visit to
The humble Potato rarely fails to deliver. Maybe every Curry should have an – Aloo – component? Herb-rich, Earthy Flavours were unsurprisingly dominant. Seasoned to taste before serving, the late addition of coarse Black Pepper was the only source of Heat. This was surely a better outcome than originally planned.
The Prawns were the added bonus, maybe cooking them in the Onion-Ginger-Garlic at the start would have given them more Flavour. As a light meal, this worked well. 
The freezer said – Chicken tonight. Something different was required, there was a notion for 
The surface Masala was among the thinnest I have ever cooked. There was a more substantial Masala at the base of the pot, so not all Shorva. The quantity of Salt in the 
This was a tasty Curry, enjoyed by us both. It’s all about the sauce, the Chicken, as ever, proved to be incidental. Patia may well make another appearance in the coming months. Has anyone ever encountered Fish Patia? Fear not, the Hector will never order Patia in a Curry House. 
A Monday lunchtime in Glasgow, options for Desi Curry are frustratingly limited. A third visit to The Wee Dhaaba (17 Elder Street, Govan, Glasgow G51 3DY) was the choice. On 
Marg would join me, but not for Curry. I had promised the ladies at The Wee Dhaaba that I would bring Marg for coffee one day. Today was that day, however, once again, the opperchancity to have Masala Tea would not be resisted. 
A return to Lamb Karahi was envisaged, alas this was sold out. If this excellent Curry sells so quickly, why had making more not become a priority? Without a moment’s hesitation, Methi Aloo Gosht was ordered. Spice Level was discussed, I chose seven on a scale of 1 – 10. Today a Paratha (£2.50) to accompany, Tawa was described as giving a softer outcome than Tandoori. 
Marg had studied the cakes etc. on display: Desi Karak Chai (£3.00) and a Cookie (£1.50) became her modest order. 
The wait for the Curry was appropriate. 
As nobody has ever challenged the Curry-Heute classifications of Methi Gosht, I’ll stick with it. There are typically two ways of preparing this Herb-rich Curry. One either adds the Methi to a prepared Masala, which I favour, and as was the case here
Last time,
On Monday, I offered The Carnoustie Two, the option of a visit to 
Rahman was sweeping the floor in the empty downstairs eating area as we entered. Moiz was in his customary spot behind the counter. He told me that he would be on cooking duties this evening, Rahman would look after us. It is four months since I ate here, the current opening hours simply do not suit my days out in Glasgow. Today was different.
I read the Handi section of the menu to Clive with an emphasis on the kilo of Lamb Korma Handi (£32.00). He wasn’t taking the hint. However, Marg stepped up, announcing that even if Clive and I were to share the kilo, she would have a portion (£12.00). I suspect seeing the pleasure this Curry gave the Hector recently at 
Even Daal Gosht Handi (£12.00) did not tempt Clive, was it the suffix which was confusing/misleading him? Maggie too was unsure what to have. Maybe I should draw pictures? It was time to play the ace. I read the details for both Chicken Platter (£14.99) and Lamb Platter (£18.99), sold.
Maggie chose the inclusive Roti, Marg ordered one too (£1.50). Clive asked that his inclusive Naan be a Garlic Naan (£2.50). 
Chicken Platter
For Clive, two Lamb Chops and two pieces of Lamb Tikka. For Maggie, Two pieces of Chicken Tikka and a Chicken Seekh Kebab, halved. Somehow, Maggie found the Raita to be Spicier than the Chilli Sauce, very strange. Clive was well impressed by his meat offerings. That he compared them to 
Topped with Coriander leaves and stems, the Blended Masala, with the tell-tale sign of Yoghurt/Cream having been added, smothered two pieces of Chicken Thigh, served boneless. With the Hector soon to be distracted, none was coming my way. Maggie found her Curry to be – Spicy – but like Marg, there is a long established history of them stating this when starting a Curry. Likewise, having had a Starter, the Curry would not be finished. 
As Maggie ate, so a – Wow! – escaped from her lips. I doubt she realised this at the time, but it was duly noted. Maggie:
The same presentation, same Masala, however, the light may have caught a suggestion of a Tomato-rich Masala. Clive never got beyond – OK – in describing his Curry, meanwhile the Naan was something else.
A Naan with real garlic, that was good.
A Vegetable Biryani in effect, it’s a pity that this remains only available in such a large portion. One needs to have a sharing partner. What’s this sharing nonsense? 
The full kilo of a Lamb Desi Korma, Hector heaven. Moiz had his moment as he brought it upstairs. 
The appearance, of the Curry, and maybe the Chef, was magnificent. Ginger Strips, Coriander and sliced Bullet Chillies sat atop the mysterious Masala. Yes, this has Yoghurt, more than a Karahi, and is easily distinguishable from the latter Flavour-wise. One waits for the Citrus blast, it hopefully comes. 
The – big kick – had me waiting for Marg to repeat Maggie’s reaction, not today. Marg had accepted that this was how it had to be. She could choose to avoid the added Chillies. 
The Seasoning was right up there, yet this Desi Korma was far from being – Salty. Consequently, and directly so, the Flavours were immense. A Clove appeared from somewhere, the Sucky Bone, and finally the Citrus. The quality of Meat was an improvement over that experienced earlier this year. Every piece of Lamb was suitably Tender. 
This would normally mark the end of the meal, not tonight. The Masala Chai arrived, then the Desserts which are included with the Platters. There can be little, if any, profit in this deal. 
Two generous platefuls of Ice Cream and Gajar Halwa were presented. Like Hector, Clive was not bothered about Dessert and so Marg had his. 
We waited patiently for our kilo of lamb korma handi. When it arrived I took some vegetable fried rice which was full of a variety of veg. 
Further regards, best wishes and appreciation were extolled. 
The Carnoustie Two – Dr. Alasdair and Mags, were having a day of dining in Glasgow. Marg and Hector were only involved with dinner, lunch was elsewhere. This meant the timing and volume of Curry-Heute was crucial. Three possible venues were proposed, 
A rainy Saturday, cold and wet, welcome back to Glasgow, Hector.
Having tried a variety of Dishes from the 
Cumin Rice (£4.50) remained the accompaniment of choice. This appeared to cause Chef difficulty, he hadn’t understood. Jeera Rice – I added. That worked. A bottle of Sparkling Water (£2.50) completed the Order. I note the 330ml bottles are cheaper than they were two years ago. It’s a pity Chef brought me Still Water, so no saving then. I only noticed the lack of bubbles on pouring. Why make a fuss, Pratap had treated me 
A complimentary Poppadom and two Dips were brought. The Mango sauce worked, the Mint Raita, not for me. I suspect the Poppadom was also to give Chef more time. There might only have been four of us, but he was having to do everything himself. 
For the first time at 
The description given for the Blended Masala mentions – rice tomato onion. Rice in a Masala, unusual. Given the presence of the Chapatti, I started with a scoop of Masala. 
There was a decent Spicy – kick – but where was the Flavour? There wasn’t much happening here Flavour-wise, the Seasoning was noted as – low. Today, on a certain social medium, I saw someone looking for a Salt-free Curry recipe. Reduce the Salt, reduce the Flavour. Hot food – was noted, this makes such a difference. Other than a Bay Leaf, there were no Whole Spices, though an hour after eating, the customary Cumin Seed would make itself known. 
Suddenly, there was an intense blast of Flavour which had simply not registered previously. Had the taste-buds just been woken up. ? No, the Cumin in the Rice was doing its job, as were the Ginger Strips. Goat Meat, Rice, Masala, the synergy was apparent. Had the Chapatti interfered? 
Perhaps, something from the – Specials – board will suit?