After a four hour stint at the Glasgow Real Ale Festival 2015 (G-RAF), Lord Clive of Crawley and Hector took a timeous break. The New Karahi Palace (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ) was a ten minute walk along the River Clyde from The Briggait, then south by two blocks to Nelson Street. Rashid was once again manning the operation, Qaiser was presumably out on delivery.
Clive and Hector have taken to having Lamb Chops when we dine together, a tradition started at The Downsman (Crawley). Lamb Chops at The New Karahi Palace number Four in quantity though the Unit Price is less. As Rashid wrote down the Customary Hector Curry, I took the opperchancity to reinforce the level of Seasoning and the Methi, just in case.
Large?
Normal.
After the Lamb Chops, this would be quite sufficient. Clive surprised The Hector by ordering Keema Mutter. Was this a throwback to last night at The Village’s Ramadan Buffet? Chapattis would accompany.
The Modest Salad was presented and remained untouched, however, the accompanying Hot and Spicy Red Dip was welcomed. This would complement the Lamb Chops.
Two sets of Couples entered and took the adjacent tables. Hector is not normally here at 18.30, it was good to see other people who clearly knew what they were after.
Our usual – said The Chap who sat to my left.
Did I hear the words – Half-kilo?
Sheer Extravagance, one would never find The Hector….
The Lamb Chops were Hot, Spicy, Meaty, Savoury, Umami! One could just sit and order Portion after Portion, but that would defeat the purpose of the visit.
Qaiser was back, Ayaz, Mein Host, also arrived, Rashid was therefore left to get on with what is his primary role, preparing The Curry. The Chap beside me had an air of familiarity.
You’re Friends of (Dr.) Stan – he asked rhetorically.
Ah, Glasgow University Physics Department. We met last year at Dr. Rick’s Memorial at the Three Judges.
Indeed, Clive was in town specially that day. Dr. Stan had told me of a former Colleague (Dr. Stan like Hector is Retired!) who happened upon the Curry-Heute Blog when the counter was at 2,828,282. Around April, 2015 by my estimation. This was Dr. Chris.
It was thanks to this Website that Dr. Chris first set foot in the New Karahi Palace. Like the millions who are not queued outside, he too had simply judged it by the exterior. This is now Dr. Chris’ Favourite Glasgow Curry House. He has tried Yadgar but did not have the Goshat Karahi. I affirmed that he must phone this in and try it.
Dr. Chris’ Lady had ordered Chicken Karahi. Such a Dish exists? There is no photographic evidence. Dr. Chris had ordered the Chicken Tikka Lahori Karahi. Even before it arrived I was given permission to record the moment. Hector would take a photo of a Chicken Curry?
The Real Man’s Curry arrived, Lamb Karahi topped with Fresh Ginger Strips and Fresh Coriander. The Methi was in the Masala. Clive’s Keema Mutter came in a Soup Bowl, this was deceptive. The Chapattis were Piping Hot, Light and Fluffy, Magnificent. The First Dip…. Rashid knows…
Like his Namesake on Thursday, Rashid had prepared a Curry for The Hector which was right on The Edge. The Bitterness from the Methi was in the face, the Salt at the limits of tolerance. This would not be everybody’s cup of tea, perhaps I will have to turn this down to Eleven in future. The Lamb on-the-bone was Truly Tender. The Bones were a variety of Sucky and not. Just when the Pleasure could not be surpassed, Qaiser brought Fresh Chapattis… the Heat and Freshness from these kick-started the Total Curry Experience once again. The Masala-Mush was Thick with Tomato and Methi. Hector was in that Special Place.
Clive was making headway with what was a Mass of Keema Mutter.
There’s Potaotoes in here – observed Clive. Mince, Potatoes and Peas.
A Classic British Dish. Who would have thought that this most Basic of Concoctions would provide the basis for this most popular of Curry Dishes?
Chicken Tikka Lahori Karahi
Dr. Chris was served the Half-kilo. He explained that a Portion leaves him wanting more, the Half-kilo is probably excessive, somewhere in between would be ideal. When The Company tackle the Half-kilo it is always Lamb, and on-the-bone. We could not face a Boneless Half-kilo. Dr. Chris is setting new ground.
Those who have kept up with Curry-Heute in recent weeks will sense the Inevitability that Hector is fated to eat Chicken Curry in the near future, such is my current appreciation of Chicken Tikka as served in the Mixed Combo at Helensburgh’s Akash, The Hector has to admit that the Dish set before Dr. Chris looked very appealing. The same Masala-Mush was present, the same variety of Fresh Toppings. Suppose I liked it?
The Bill
£29.60. Two Starters, Two Mains, Four Chapattis.
The Aftermath
Back to G-RAF where the quantity of available Ale was now Minimal. Another success.
Well done, Jonathan, Howard et al.
Lord Clive is Resident, Marg is in Wakefield, Bier and Hockey, respectively. It is the second day of the Glasgow Real Ale Festival 2015 (G-RAF) and Hector is back to work already, as a Volunteer. Volunteer, a term that takes me back to 
The Head Waiter moved some tables from the area where folk were queuing into the main dining area, our table was created. Hector is known at this establishment. The Sparkling Water was ordered, we were off…
Bypassing the array of Starters, Mr. Baig asked if we had enjoyed our Starters.
The Hector led the way, Lamb Bhoona, a Standard Curry from Yesteryear. Helping oneself meant the excess Masala need not be taken for what is traditionally a Dry Curry, the first encounter of this model was back in the 1970s. Keema Aloo, not on the standard 
En route along the multitude of pots on offer, Irram pointed to a plate of Fresh Ginger, Chillies and other Toppings – For the Haleem. Not tonight, well maybe later.
The Keema Aloo was much anticipated and was loved by all. It is amazing how The Company have taken to this over the years. The Keema Aloo was Absolute Perfection. Probably the easiest Curry to make, however achieving the correct balance of Salt and Methi takes skill. At the time of writing, one looks at the photo,…. Mmmmm.
Trotters, Paye, a Dish which most certainly has its roots in Poverty, the attraction was Meat on-the-bone. The Reality was a Fatty Residue. Done it, don’t need to again. Paye makes Haleem seem like a Luxury.
The Daal Kadu would be The Sanity Claus. The Haleem was considered, in fact most of The Company tried it, no complaints. OK, another chance.
The Lamb Karahi was the final Great Attraction, served on-the-bone, This was more than enough. Imagine I had Starters, I would never have reached this far. What is it about Buffets?
The Lamb in the Pilau appears to have been smothered by the Haleem. I still don’t get Haleem. To Hector, Kadu is a Vegetable related to the Pumpkin and should feature in the Curry-Heute Vegetable Curry Recipe (as yet unwritten). This was Courgette, not Kadu. Still, Courgette in a Curry, a first. Very Pleasant. And finally, the Lamb Karahi... there was Karela embedded in the Masala which I had not spotted when spooning. The Bitter Vegetable. This was Superb.
The day has finally dawned, Hector’s last day of work, last day of school. It’s about time I left school. Work no more, well not until tomorrow when I volunteer to help man the Foreign Bar at the Glasgow Real Ale Festival 2015 (G-RAF), see you there.
Curry was always going to be how Hector said his Farewell to Helensburgh. The 
The Main Course had to be the Dish Hector was denied on Monday – Achari Gosht. One Lady had Lamb Rogan Josh, the Dish Hector has eaten at this Venue beyond all others – Respect. The other Lady ordered Chicken Rogan Josh, one out of two… Steve stuck with his now favoured Lamb Methi. Ah, Methi.
Irfan insisted on fetching Rashid from the kitchen as I left for the train. Tonight may well be my last Thursday Night 
Just in case there is still someone out there who is not aware, this is the week of Hector’s Retiral. Thirty-Four Years Service at Lomond School, Helensburgh, one of Scotland’s top Independent Schools. This may explain the propensity for Curry-Heute Reports from far and wide, the holidays have been put to good use. With an Anticipated Audience in excess of the seating capacity of Helensburgh’s 
Favourable comments about the Food served this evening are too many to recall. Strangely, quite a few people admitted they had not been to the 
Mr. Baig (Mein Host) and his son, Kassif, were manning The Starters. These were being served rather than being on a help-oneself basis. Marg was up for Samosa and what looked like Lamb Tikka but turned out to be a (Minced) Lamb Kebab. Hector had considered bypassing The Starters so as to maximise enjoyment of The Mains, however, I found myself with pieces of Fish in Batter which was significantly different from any Fish Pakora I have encountered. Very Good. The aforementioned Wonderfully Spiced Lamb Kebab was another new experience, it’s too tempting to keep eating these – Snack/Starters. The Chapli Kebab was up to the expected standard. The star of the show was the Ribs which Mr. Baig insisted I sample. These were approaching the style of the 
The Young Waitresses were puzzled as to the time Marg and Hector sat once the debris from The Starters had been cleared. We were taking the time to let The Starters digest, something that people tend not to do in a Buffet situation. I never put away as much in a Buffet as would when tackling a Half Kilo.
The Lamb Lahori was on-the-bone, the Dish that seduced The Hector most. The Masala was Thin, the Meat was Very Soft, not the optimum scenario after all. However the Seasoning and Spice saved this Dish from Blandness. A piece of Naan was the sole Accompaniment. No more Bread.
Next up was a plate with Aloo Chana and the Lamb Nihari. The Masala in the Aloo Chana was Very Rich, again the Seasoning and Spice put this above the Average. With an Earthy Flavour, this combination of Chickpeas and Potatoes was a good break between the two Lamb Dishes.
Only a Modest amount of the Lamb Nihari had been taken. This Dish was Heavy in comparison to the Lahori. The Lamb was much more Cohesive but again served in a Thin Masala. A Killer Green Chilli was the only Vegetable contained therein.
The Kofta Anda was the final Dish to attract Hector. A stalwart of the 
Soft Ice Cream – Irresistible! The array of Desserts otherwise will never seduce The Hector. If there is space for Dessert, there is room for more Curry!
Yvonne followed 
Sixteen, one-six, Lamb Fillets.
Fresh and Spicy, the Chapli Kebabs were Superb. The Seasoning was Perfection. The Hot Chilli Dip was the Ideal Accompaniment. The Salad proved to be Voluminous, careful, let’s not fill up on Greens.
Khalid came into the 
Saeed introduced the New Chef, dressed in Black. I was wondering who to expect. This Chap I may have seen at 
As Shkoor passed by the analysis continued. I had to admit to thinking that Falafel were – Meat Balls – when I first encountered this delight in 1980. Shkoor finally revealed some Ingredients – Ground Chickpeas (Falafel!) and Onions. Still, there was something else. A Minimum of Chicken may have been present.
