I keep seeing recipes online for either Prawns or Chicken with Spinach, not Curry. As yet, none have been tried, but having seemingly bought a lot of Spinach in recent weeks, which has to be used, Palak Gosht was calling instead. There was also a kilo of Goat in the freezer which has been there for some months.
The recipe for Palak Gosht has long been published in these pages, not a Curry I make often. Then the notion materialises. There were two significant departures from the published recipe: pressure cooked Meat and fresh Spinach.
I managed to confirm that a standard tin is the equivalent of 400g of fresh Spinach. I used 300g as I was going to add a further Herb. There were three significant departures…
The Goat, on-the-bone, of course, was placed in the pressure cooker and smothered with Garam Masala. Enough water to cover the Meat was added. The Meat was not – browned – I have been told the Punjabi way is not to.
The Spinach was cooked per recipe with Onion and some Oil. Water had to be added to compensate for the liquid that would have been in a tin. Departure #4…
Twenty five minutes cooking time for both pots, the Spinach was suitably pulped, twenty might have been enough for the Goat. The Meat was thoroughly cooked, quite a few pieces had separated from the bones. Still, the Sucky Bones would be added to the Masala regardless. The – broth – remaining in the pressure cooker was chucked. It looks as if it could used as the basis for something else, it tastes horrible.
Frozen Onions, lazy, no tears, but they have been to dry fried to remove the excess moisture before adding the Oil to kick off the Masala. Frozen Onions do not pulp in the same way as fresh, I considered blending, but decided otherwise.
The Masala was created following the recipe, closely. A lot of Oil.
Methi was the extra Herb.
If Yadgar can use five Herbs in their Saag/Palak, the Hector can use three.
The Coriander was fit enough for cooking.
The Spinach Mash added, I cooked the Meat and Masala for a further twenty minutes, infusion.
In the spirit of a recent Manchester Curry review, I spooned off quite a bit of excess Oil. This does alter the Masala, so I left a sufficiency. No Oil, no Masala.
The outcome was visibly pleasing, a quick check on the Seasoning, a la recipe, all was well.
The accompanying Rice was the Chana Pilau presented at Yadgar earlier this week.
Whilst the Rice was suitably Spiced, I cannot say I am a big fan of – black – Chickpeas either. A – not so Interesting Vegetable?
By reducing the quantity of Spinach slightly, I had ensured that this was Masala with Herbs, not a Herb Mash. The outcome was as intended.
Tasty, indeed, this was. The recipe had not asked for loads of Salt, yet the Seasoning was certainly there. The Spice Level was no more than – moderate. Had Marg been here, she would not have made her usual comment re Hector’s cooking.
A Dry Curry with a Herb-rich Masala. I shall suggest that the added Methi tempered the Spinach, a unique outcome for this Saag/Palak.
The Goat was as Tender as I have ever encountered. Pressure cooking is so much simpler. There was a sense of the Meat giving back the Spice too, Hector’s Desi Palak Gosht.
A success.
My last visit
Shafiq raised the shutters at 13.55, and quickly removed the covers from the food on display. He then brought a raw Donner from the kitchen and installed it on the rotisserie. 
There was a huge tray of Fish Pakora (£6.00 / £8.00) on display, so nothing fresh from the kitchen for Hector today. I spotted two dishes containing Potato in the corner of the shelf.
Chicken Mince and Potato-Cauliflower – advised Shafiq. 
Settled into my usual spot, I had come prepared for the chilly room. It was approaching 15.00 when the next two sit-in customers arrived. 
Black and Green Olives, pickled Chillies, my favourites. I will admit to leaving the green stuff. 
Just the nine pieces, each would be halved, such was their size. A whole Fish then. 
The Spiced Batter blanketed the white Scottish Haddock. It’s all about balance here: the Spice mustn’t drown the natural Flavour of the Fish. Flipping between Pakora and Salad, the variety of Textures makes this so much fun to eat. Fish without Chips, or Bread even, Hector celebrating Salad, it was the quality of what sat before me which makes the meal. And there’s more.
Fortunately this had been truly reheated, so the time taken to admire the Fish Pakora was not to the detriment of the Vegetable Curry. There was possibly twice as much Cauliflower as Potato in this portion, as it happened, this turned out to be a bonus. I have written oft of Potato’s ability to absorb Flavours, today no exception, however… 
Behold a freshly made plate of Chana Pilau. In fact I had to verify with the waiter as I put on my coat that it was indeed Chickpea. I had sampled one, a black Chickpea? These I had never seen before. 
The Aftermath
Lamb Chops Tikka (£6.50) at 
After coffee, Marg and Hector arrived at 
In all of my sixty-plus visits to 
One sits, thinking that what is coming shall be the same as seen twice already this week, not when Rizwan, Mein Host, is involved. He brought the Chops to the table.
Nobody was prepared to see one of the Chops with a flame still burning. A flame, not a flicker, it was not going out anytime soon. This provided the opperchancity to mark the moment, multiple photos. Finally, when I blew out the flame, Maggie and Marg, sitting opposite, spontaneously burst into:
Happy Birthday to You!
Apparently, 
Later this afternoon, the ritual of the trapped, then released, Cumin Seed was played out once more. Much later, a Curryspondent saw a posting on a certain social medium and asked if I was still in 
Late nights in the Northern Quarter used to be – later. Currently, one only has until 23.00 to acquire – the munchies. Having only had 
A consequence of – the plague – the tables and chairs at Golden Tandoori were removed. It was only last year that a couple of tables were reinstated. 
Steve, who had Curry for 
As ever, I ensured that no 
There was a steady stream of Takeaway customers. The unholy trinity of Curry/Kebap/Pizza was flying out the door. 
On seeing the first Curry brought to the table I was glad it turned out to be Steve’s.
How 
Once decanted, the volume of Curry did not seem overtaxing. Still, with the Bread and Rice, lots to eat.
In addition to the Coriander Topping, some had been cooked into the Masala. This was a Masala. With skins to the fore, clearly Tomato-based, how to make a proper Desi Karahi Masala. 
The palate adjusted to the assault, more Flavour coming through, the Tomato to the fore. A few prices of – 
Day #3 in Manchester, time for a feast. Spotted last year, but temporarily 
Walking up towards Cheetham Hill, we arrived at Lahori Butt Karahi bang on 13.00. Two doors down, our usual source of the – kilo – 
A waiter gestured that we should sit at the table next to the counter which was set for three. I took the adjacent table, set for four. From here, I would survey all, in time. An open kitchen, one could in theory watch one’s Order being prepared. Another waiter and waitress, in turn, busied themselves wiping plates and then glasses, respectively. Bright and Shiny, photos were acquired as and when tables were evacuated. There was a continuous blast of hot air from above us, no cold room here.
The counter display had prepared Curry, not ready/fast food a la 
A Modest Salad and two Dips were brought to the table. These remained untouched until the main event. 
The Breads arrived in a single basket, halved. Being Manchester, they had also been perforated, two negatives. Fortunately, the Naans had still managed to rise and create the required level of fluffiness. No blisters.
Large Lentils, surprisingly large, and so less of a – Mash. The sheen confirmed the presence of a minimal, but Oily Masala. Once divvied out, a Soupçon remained. As a – Side – this did its job of providing a Diversity of Texture. 
This was certainly – the full kilo. With a more than acceptable Meat to Bone ratio, there was plenty of eating here, enough for three – to share. No Sucky Bones. With no Offal or Fatty bits attached, this had the appearance of – Quality Lamb. 
With the Salad and Dips suitably arranged on the plates, were were all set, something missing.
Behold the Tenderest of Meat, observation matched expectation. Dipping the Bread in the well Seasoned Masala, beautifully crafted Flavours were revealed. Being Manchester, Earthy, with Cloves coming though but not to the detriment of the other Spices. No Whole Spices, but the Masala had the true Desi Texture. Josh remarked that the Spice Level was not as high as he might have feared. Why do people believe that Chefs go out of their way to cause discomfort for their customers? A Curry is all about Flavour with hopefully – a wee kick. 
A half Naan remained, Clive expressed no interest in finishing his share. Usually, when having a Keema Naan with his Karahi, Clive will leave the bulk of his Bread to the end. Today, no Keema Naan was on offer, the Bread was abandoned. Clive:
What time are we meeting? – texted Steve.
What was Clive to do with the Rice? Maggie, who was trying to avoid calories, considered Chicken Tikka (£5.00) to suit her needs. This was served with a Raita smothered Salad and Spice Onions a la Lamb Chops. It did the job, Maggie was once again impressed. The remainder of the above was 
For Marg, who had been out for porridge earlier, a mere Indian Tea (£3.00) was once again her order. A cheap date. 
A huge slab of Pollock (Saithe/Coley) shrouded in baked on Spice, sat atop the standard 
From the adjacent table, Steve remarked:
Not a bad start. Whilst the Fried Fish, as normally served, would certainly work as a meal, the added Masala turns this into a – Curry. The Masala is also required to keep the Rice – Interesting. 
The philosophy behind this is therefore along the lines of my own order today. Kofta Anda, I would have had if no Fish been available. Dr. Stan’s creation only commanded a single Meatball and piece of hard-boiled Egg. He did, however, have Spinach shrouded Potato, Meat and of course the joyous Karahi Masala. 
The first trip of 2025 sees Hector, Marg, and a fair representation of – The Company – in Manchester. This year, a week earlier than our norm as fans of The Famous may be invading Manchester next week. 
Rizwan brought the Karahi, my choice being – on-the-bone – already arranged on the substantial portion of Fried Rice. Being Day 1, and this late in the afternoon, I knew that every grain would be managed. Rizwan also brought the three tubs of – foliage. Ginger Bits, Coriander and Sliced Chillies, help yourself, create the Spice Level one desires, add the varied Textures. A winning formula. 
The so distinctive 
Marg had made a point of asking for Salad at the point of ordering. Lamb Chops at 
Four big Lamb Chops – began Marg – I asked for them well done and they were. Full of spice and enough carbon to keep mum happy. I was able to gnaw every chop after I had enjoyed the soft meat.
Masala Tea afterwards was a full mug with sugar and a great way to finish a meal. 
Alan, Tracy, Marg and Hector out for Curry, this takes an unbelievable amount of planning, so rare do mutually free nights coincide. Tonight, Curry in Helensburgh, a rarity in this era, but commonplace a decade ago. 
With the table booked for 19.30, we were offered a choice. Away from the draught of the door seemed preferable, success, another warm room. 
The 
I forgot to ask for well-fired – admitted Alan. Still, the extremities were suitably – black. The appearance was of well marinated Chops. 
Six large pieces, quite a plateful. I assumed it was Haddock smothered in the Spicy Batter. I could happily have forgone the Curry and had more of this. I feel a return to 
Mint was mentioned in the menu, enough to put off the Hector, but not Marg. Nobody was expecting what came. A Curry with a Chapatti lid baked on, in the style of clay pot cooking. More Bread, just what we didn’t need. 
My main dish looked like a pie. I had to cut inside the dish to remove the Chapatti lid over the food. I had an abundance of very tender Lamb pieces, slow cooked in this pot. Plenty green foliage within the Masala and I expected it to be a strong flavour of mint. Instead, it added flavour but it was not overbearing. I managed to eat the lid with my meal, and added both Mushroom and Dham Rice with Chickpeas (Alan had ordered for us). The ambience was enjoyable and important for me to try new dishes. A lovely change. 
Beneath Podina Gosht on the 
I have seen Malaidar at 
Both karahi had clearly been sat under a heat lamp/grill whilst the above was being prepared. There was a black, toasted crust on top, fortunately Alan and I are not going to complain about a bit of Carbon. The Garnish of sliced Bullet Chillies and Ginger Strips had been added at the point of serving. 
The Thick Masala was Methi-rich, eating this with the excellent Naan was sheer joy. The minimal bone content featured one Sucky Bone. No – bag of bones – here. Columnar Lamb, not the cuts I associate with – Desi. Tender, tasty, but the Seasoning was below the Hector idyll. Alan admitted that he may have forgotten to add the – Seasoning – suffix. 
With the volume of Rice and the included Vegetables, a meal to enjoy. I wish I could have eaten more. Alan:
The food was exquisite. Spicy, with extra seasoning, perfection and a lovely chapati, all with a small cider. 
I appreciate that this is a popular Desi Curry with some, however the Pakora goes mushy in the Masala. A somewhat Creamy Masala, the four of us had no more than a Soupçon. 
Better eaten cold – advised Rocky when he saw how much was left. 
The Bill
Whilst this is certainly the hundredth review of 
A hundred reviews, few have been sycophantic. 
Mr Baig was busy in his office as I walked along the newly created corridor at the entrance. There was an acknowledgement. The young masked waitress led me to a table mid room. She picked up the 
A jug of tap water completed the Order. The strange aftertaste I found in Southside venues last summer has gone. 
The closure of the nearby 
Consistency – used to be the issue. Since the Desi Korma reappeared on the menu, this has evidently been sorted. However, the garnish of Flaked Almonds never appears.
The bone count was such that there was plenty of Meat to be enjoyed. The Sucky Bone is always a sign that quality Meat has been served, the marrow also adds to the overall Flavour. Four whole Cloves, perhaps the single Spice which gives Punjabi Cuisine it’s distinctive Flavour. Both Green and Black Cardamoms were revealed, then surprisingly, the Lemon Rind. Ah, the Citrus. The skin of the Red Chilli may be down to the Hector accepting – Spicy. 
In the pages of 
The Meat count was into double figures, the bone content is revealed above. The blended Masala had an Oily sheen, there was no residue. As ever, I kept some back for the end game, but too much Rice was not going to be an issue, every grain would be eaten. 
Getting a posse together to justify a visit to 
Somehow, we ended up at the same table I have occupied on most of my previous visits in company. I managed to avoid having the soon to set, but still brilliant, sunshine blinding my eyes. 
Having previously agreed that Marg and I would be sharing the kilo of Lamb Karahi (£29.95) from the – Desi Khana – section of the menu, we did not need a Starter. But, given the advised thirty minute wait for this creation, – we could share a Starter. Marg and Wendy appeared to have a tacit understanding that – sharing – was the way ahead. This only works: a) if there’s enough to share, b) one actually wants what others order. 
The two other tables, originally occupied, were soon free, an opperchancity to take a couple of photos of the room. A somewhat chilly room, Alison would keep her coat on throughout our stay, but then she has left the 
Wendy hadn’t expected a cold Starter and reckoned this should have been made clearer on the 
Five pieces, modest or miserly? By the time Marg wheeched two and placed them on the plate with the Gol Gappa, there wasn’t much for the Hector to sample. Two pieces eventually came my way. They appeared to have been double fried, as is the norm. Spicy, well Seasoned, moreish. 
The two Chicken Kebabs were devoured by Alison, who was clearly enjoying her selection. There was a – thumbs up – from the far end of the table. This was a better value Starter than the two above. 
Due to his dietary restriction, it was safer for Steve to leave the accompanying Raita alone. Using the utensils, Steve set about dissecting his piece of Chicken. Well fired, with a Spicy coating, this went down well.
Hot plates, cold room – was noted as the dinner plates arrived. Six diners, five mains, it’s a pity there’s no video of the food being presented. The various dishes were assembled on a tray brought to the side of the table. Each had a lid, to preserve the sense of occasion. Three (!) portions of Pilau were presented, enough for all those who desired Rice. 
The Naan was served whole, and in the style the Hector seeks. Both a good size, risen puffy, blistered, only the lack of a Buttery Sheen stopped this being the perfect Tandoori Naan. But a scrap would remain at the end, so, certainly enjoyed.
The Chicken Tikka sat on a bed of sizzling Onions. To fill out the platter, halved Tomatoes and large wedges of both Yellow and Green 
There was a lot to get through. The 
How was this a – Bhuna? The Masala may have had a sense of viscosity, but there was way too much of it. Bhuna is what led the Hector towards – Dry Curry – all those decades ago in Vinicombe Street (Glasgow). Had I been served this there would have been questions asked. My tuppence worth is written, however, it was Alison who has the verdict:
Nine large pieces of Lamb Tikka sat atop a bed of sizzling Onions. No 
The Hector could have done damage here, this looked wonderful, an intensity of Flavour, understood. I feel a mixed Tandoori coming soon. And the joy is, anyone can do this, any cafe/restaurant with a Tandoor. Peter:
The 
Wendy was also encouraged to sample the Masala in the Lamb Karahi and pronounced hers to be better:
A sprinkling of Coriander plus Ginger Strips topped the Karahi. Large pieces of Meat, it was impossible to judge the bone content at the start. I’ve seen – larger kilos – and given the ease with which Marg and I took care of this one, the quantity was not a challenge. I must point out that the price of – the kilo – at 
Cumin came through in the melange of Flavours. Dry, Earthy, this was delightful eating. Tender, tasty, as the Meat was, it was not giving back the depth of Flavour as, dare I say it, 
Business here remains healthy, despite the reported opening of quite a few more Punjabi Curry Houses in Edinburgh. These I shall have to track down, which could take years given how rarely I am through here.