With Two Weeks until retirement, Hector was delighted to find a Congratulatory Card in the pigeon hole today from a former colleague. The card contained Funds towards a Curry. Thank you, Liz.
The Shenaz (17 Granville Street, Glasgow, G3 7EE) is always held in high regard being one of Glasgow’s longest established Curry Houses. Sticking with the tradition of table-cloths and possessing a drinks license, different from the Curry Cafes that tend to sell more Contemporary Cuisine. However, the Menu has a sprinkling of Desi Dishes, when Dr. Stan had the Special Beef a couple of years back this was a standout.
Arriving at Charing Cross @16.30, Masala Zing was the intended port of call. (Hari, I will visit soon, I know I am overdue a visit to the Punjabi.) Masala Zing was – Closed Today. Akbar’s was a possibility, but this is a better Venue in Company. The Shenaz is always open late afternoon and the welcome is always a warm one. Hector was taken to the same table from which the majority of The Shenaz Reviews have been compiled, far corner, right, a table for Two. There were Two Fellow Diners initially, as the clock approached 17.00 so more folk arrived.
The Special Beef was also available as Special Lamb et al, this had not been noticed before. The attraction of this Dish is the stated Methi. Mushroom Jeera Rice would accompany, no Starters. Once again Hector was ordering a la Carte, eschewing the offer on the Pre-theatre Menu.
The wait was well within acceptable parameters. First glance at the Special Lamb, still far too Wet! The Masala was Thin, but at least it was Methi Rich. There was still hope for something outstanding. The Lamb was Plentiful, Good-sized pieces of Soft Lamb in double figures. It had to be Rice for this style of Curry, the Cumin added an extra dimension.
The Spice Level was more than adequate – a Two Nose Curry. Think about it. Very little Seasoning had been used in the creation this Dish, a pity, it definitley needed more.
As ever, the Curry was accompanied by The Bits – Coconut, Pineapple, Spiced Onion and Fresh Tomato. The Latter Two gave a Varity of Texture when added to the side of the plate.
Hector has had Outstanding Curry served at The Shenaz, today’s was not. Maybe a more regular attendance would increase familiarity and hence the chance of Bespoke Cuisine.
The Bill
£14.25. Thanks again, Liz!
The Aftermath
A couple of The Waiters recognised me and so I thought it was time for a Staff Photo. Most obliged. These Chaps have been here for years.
It has not been hard to spot the uncertainties in recent visits to this Fine Restaurant. Later on at The State Bar, Jamie had his first experience of Oakham Green Devil, whilst John and I discussed Café Salma/Masala Zing. John had noticed a similarity to the livery of Masala Twist. The same Family?
We have both enjoyed our Masala Zing Curry in recent weeks, the Café Salma Chef has been working here still.
Is Masala Zing closed permanently? Also, the Café Salma sign is also on display outside. Another transformation?
… and Jamie went for Curry afterwards, to the Punjabi Charing Cross, he was impressed.
Better than Mainstream, but not Wonderful enough to rave about.
The Calling Card was given to The Waiter who immediately summoned Kulwant, Mein Host the Chef.
Magnificent – was Alison’s verdict. The guest always has to be polite, however, Alison was emphatic that she had enjoyed her Korma and ate the lot.
For Hector this was Rice with a Creamy Sauce. The Korma was – pleasant – but as ever with Chicken I found that the Meat was incidental. What does Chicken add to Curry? I know not. Perhaps a Vegetable Korma may now suit me?
Mags and Craig announced they were starving and would share a Vegetable Pakora. Qaiser disappointed The Doctor by stating they do not serve Chapli Kebabs, and so he and Jonathan ordered Seekh Kebabs. Qaiser offered Tarka Daal to Jonathan at this point, accepted.
I have never seen Mags eat a Starter then finish all of her Main – Still the best, a bit more coriander.
Craig thankfully had much more to say, quel surpris!
Not as fearsome, more flavoursome. He then compared this to his two recent visits and pronounced this to be easily his favourite. Craig may be more Spice Tolerant than he will admit. He will be back.
Hector is not a regular at what is probably Glasgow’s Finest City Centre Curry House. Charcoals (26A Renfield St, Glasgow, G2 1LU) are doing very well without the extra publicity that Curry-Heute can bring, the Array of Awards acquired since Mein Host, Muhammed Sultan took over a few years back is proudly on display high up on the left wall. This is only my second visit in almost the last two years since my 
The Menu looked a bit different, revamped, though the Dishes I have enjoyed in the past remained. Muhammad does not want his guests to be bored he assured me. This may well be the Venue where Hector first encountered Rara Gosht, instead of the obvious Lamb Desi on-the-bone it was time to finally try the Adraki Gosht (£9.95) which promised Herbs. One Chapatti (£1.30) would probably have done, but two were recorded.
The well-fired Complimentary Poppadoms were brought with a Selection of Dips, Spiced Onion and a Chickpea Salad. Two sharing would find this to be An Elegant Sufficiency, quite a Feast for One. No sooner had I come to terms with this when a Sizeable Portion of Chicken Pakora was placed alongside. The Hector has always been well looked after on his visits to Charcoals.
Other Curry houses the City Centre of Glasgow were discussed. It is evident that Charcoals is currently the only place I intend to re-visit. Nowhere else has Quality and Quantity served at a Decent price. Few City centre Venues are open mid-afternoon when Hector prefers – to Dine.
Two of the Lightest (Hottest) Fluffiest Chapattis I have ever been served accompanied the Adraki Gosht. The Tender Lamb was Plentiful, one stops counting when Double Figures are reached. Chopped Spring Onions were mixed through the Very Rich Masala. Slightly Oily this was Intensely Flavoured, exactly where the Signature Flavour of Charcoals’ Masala comes from is hard to describe. It is far from the – I could cook this at home – which I felt on my 
Knowing that 
Sholeh Persian Restaurant (146 Nelson Street Glasgow G5 8EJ) was open mid-afternoon which is certainly in its favour. The Lovely Waitress was mopping the floor as Hector entered. She explained the rain meant people were trailing in muddy footprints. So much for Summer,
The Ghormeh Sabzi (£8.50) ticked all of Hector’s boxes. Slow cooked Lamb, Parsley, Fenugreek, Sun-dried Lime, Coriander, Chives, Red Kidney Beans (?). This read like a Classic Hector Curry, Lamb with Herbs, The Bradford Curry?
A very Dry, Sesame Seed topped Naan then arrived. No Rice? In our discussion about Bread the Waitress had evidently put me down for both. The Naan was offered but declined, I could not eat all that, anyway, the Soup would need the Rice. A large portion of Boiled Rice was brought in an instant.
So, what happened to the Chutney? No show. The Salad was merely Green Leaf, very Modest.
The First Dip with a strip off the Real Chapatti – Gosh! The Thin-styled Masala was Classic Shorva. The Onion Base was visible, just. The Seasoning and Spice were Perfect. A Single Strand of a Herb was visible, Reading back to an 
As reported on Monday, and updated on Tuesday by Stanley, 
The serving area too will be upgraded. Most importantly, the toilet is now a most welcoming area. Shiny and White with an electronic hand-dryer in the common vestibule, nobody will ever again have second thoughts about using The Facilities.
We should have The Starters one day and come back the next for The Mains was my conclusion.
This was possibly the Driest Interpretation I have been served at 
Topped with Dry Methi, the Masala was intense, Seasoned to perfection and not too-Spiced, this was remarkable. The Masala was truly Thick, Rashid had worked his wonders again. The bone content was imbalanced, Alan had next to none, the pile was growing beside Hector. Irfan was beckoned. He had already apologised for bringing a Keema Naan instead of Paratha, the offer to change it had been declined. Time to ask – I take it there is more of this in the kitchen? Of course there was and another portion was brought in moments.
