Last Saturday Hector stopped off at the Desi-Curry Palace to arrange a Curry for Six. Waris, the Chef who proudly serves the White Karahi, was not on the premises. Ikram his co-worker took my number, Waris would call me. Not the norm.
Midweek I received the call. Rather than us squeeze on to the bench and table at the Desi-Curry Palace, – come to the house.
This is an offer that does not come along often, it was not to be refused.
We were an agreed five by today, and found Waris’ South-side Home minutes after 15.00. The Family were greeted and introductions made. Waris knows Hector, Mags and Howard from his Lasani Grill days. Kenny and Stewart have been appearing in this Blog with increasing regularity. They have sussed that where Hector goes, Good Curry follows.
The coffee tables were covered in Salad, a choice of three: Waris’ Equally Legendary Salads. A Spicy Chilli and a Raita were the Dips. Here we go…
A plate of what looked like Fish Cakes was brought into the room. The Potato and Spinach content we worked out instantly. Waris advised us that there was Chicken in there too. These were excellent, more-ish. We had more. A plate of Tandoori Chicken was also brought, tasty.
The White Karahi
With its origins somewhere around the Northwest Frontier, this style of – Curry – was first experienced in the much missed Khyber Restaurant – Scotland’s First Afghan Restaurant. Was it truly – Curry? Compared to the norm, no. Nothing – red – is used in the preparation of – The White Karahi, Salt and Pepper dominate.
A casserole dish brimming with the – Pale Creation – was set in the middle of the table, Lady first. A modest portion was taken by each of us in turn. The Chapattis were still arriving. As top-ups were taken, even more Chapattis were still arriving, this was a sign. There is only one thing better than Curry, more Curry! The casserole was filled again, now we had a veritable feast.
The Lamb on-the-bone had been cooked gently for how many hours… The Pale Masala had a Gloopy – thickness. Lightly Spiced it was apparent that although Kenny and Stewart were experiencing something similar to what had been served at the Lasani Grill, this was – special.
A few words from my co-diners:
Mags – The hospitality was fantastic. The Pakora (Potato-Chicken Cakes) was excellent.
Stewart – An altogether different experience with lots of tasty food. Some new flavours all underpinned by great hospitality.
Kenny – Very subtle, more of a Lamb Stew, unexpectedly lovely. The hospitality was out this world, not a Curry Shop, somebody’s front room.
Kenny and Stewart had signed up for today totally bind. They did not know what to expect They were evidently impressed.
Meanwhile, Howard wasn’t short of a word or ten:
A gracious and warm welcome from Waris and family. Three superb Salads, melt in the mouth Chicken and a wonderful Chicken and Potato Croquettes, (Howard praising Croquettes?). At the centre was the wonderful White Karahi, as good as, or better than I remember from my first visit.
There’s more:
There was always going to be Dessert, this is – the way – of Waris. Ras Malai had to be looked up the first time Waris presented this. An old hand, Hector was able to describe the preparation as Paneer in Clotted Cream/Yoghurt. Cool and Refreshing.
The Aftermath
Waris joined us as we polished off the final morsels. He told us the missing part of – The Story – why he left Lasani Grill, now we know. He is happy at the Desi-Curry Palace even though he will not have the chance to prepare this food for the normal customers. Hopefully some will ask! Stewart was later able to find an advert for the lease on the premises currently occupied by the Lasani Grill. So this is not the end of – The Story.
How does one express one’s gratitude for an afternoon like this? To have invited acquaintances and strangers to one’s home and feed them to this degree? A gesture out of the top drawer.
This could be the beginning of a beautiful friendship. – as someone once said.
Update, April 19, 2024
Our dear friend left us suddenly today.
All our thoughts are with his partner and children.
kora Curry popping up all over the country in Cafés. Marg loves Pakora, time to sample this strange creation, a portion to share and two Chapattis
oked until they pulp. An acquired taste? Maybe. Hector will stick to Lamb Karahi please, or Keema Mutter next visit.
We had passed Sugar Rush – Red Pepper (32 St Andrews Road, Glasgow, G41 1PF) en route. Time for Dessert. I had set foot in these premises in the Summer to investigate. They appear to serve everything but Curry.
August 30 was our last visit to 
A Modest Salad and Dips announced the arrival of the White Karahi, a Curry cooked without anything Red, no Paprika, Chilli Powder, Cayenne, and definitely No Food Dye.
We ate heartily, for once we could have done with heaps more. We had each ordered a single Chapatti, we were not Breaded-out, perhaps this also was at the root of – is this all?
On-the-bone, some were – Sucky – some not. The Bone content was not excessive, there was a Sufficiency of Meat, it was eked out. Beautifully Tender and Slow Cooked, this style of Karahi remains remarkable, a Joy to eat.
We were introduced to the new Chef, Mr. Saleem. Did this explain the Slightly Darker Masala?
oes too? Potatoes are always welcome, and for the record, Hector prefers Methi to Spinach.
We agreed a Strategic Wait, Irfan asked if I had had a Big Lunch. Just trying to let the food go down. Ashgar asked confirmation that The Main could be presented, here we go.
The Aloo Paratha was Large and well-stuffed with pieces of Potato. Stuffed Parathas cannot be as Flaky as their Plain counterparts, this was – The Best of Both Worlds. The Edges were Sublime, how could I eat all this? No chance. The Seasoning in the Paratha was Perfect, so when scooping the Masala there was no longer an Under-seasoned Curry set before The Hector. The Combination of Paratha and Karahi was exactly what I required.
Here lay a Spinach based Masala, with Garlic very evident. At first I couldn’t identify what else was in it apart from the Spinach and Garlic. Mustard Leaves? Ashgar would confirm this later when he saw I had left more than half. As I removed the odd spoonful, Oil formed at the edge of the Karahi. I feel I may have written this before.
room is Bright, and has a – Colonial Feel – to the décor which grew on me the longer I was there. The tables were well spaced, I chose one in the middle of the room at a pillar.
f Spice level had been made. I would probably have enjoyed this Curry more if I had had it later in the day. This was Breakfast, and Lamb this early was Heavy. The Chapattis were Freshly made and quite substantial. One proved to be enough for Hector. As I ate on, the Cloves were assimilated, there was a sense of Meatiness, this Curry was full of Flavour. I have described Curry as having a Bisto Flavour in the past and used this as a negative. However, today I use this as a positive, the Meat did impress and it felt as if it would last forever. Was Hector finally Curried-out?
The Masala appeared Plentiful compared to the Fish Methi served at Lunchtime at the 
Mein Host, Mr Bashir, was not in his spot this evening, instead a Young Pretender was in situ. I introduced myself, a Nephew? Showing him earlier Curry-Heute posts, he did not recognise Ali without his beard. There had to be a photo.
Pickle looked a bit different, Red Bits, and was astonishing. What a Kick, what a Salt content, back-off, it’s early.
Omar came and sat with us. He and Taj are coming up to Glasgow in a couple of weeks. Hopefully Omar will get in touch, it is time I took them for Glasgow Curry – where?
The Chap, a 
Whatever the Yadgar Secret is, the Lamb tastes like nowhere else, the Masala has an edge that no other Curry house comes close to. So Rich, one knows that this is a Treat to Savour, one could not eat this every day, too Rich.