In the coming weeks, Karahi Palace (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ) will be transformed and rebranded as – Handi By Darbar. So Moiz, Mein Host, informed me this afternoon after another excellent Karahi Lamb (£12.00). This identifies the link with Darbar Grill which is run by Ahmed, Moiz’s father.
When Moiz took over Karahi Palace at the start of June this year, he outlined his plans to upgrade the décor in this humble establishment. Mehfil – was then mooted as a likely new moniker, Handi by Darbar it is to be.
Handi – is a serving pot. Today, Moiz posed with the copper version in which my Lamb Desi Korma was served last month. In my first visits to Karahi Palace it was the much missed clay pots which were used. Many a menu has – Handi – as a Curry in its own right. Moiz confirmed my empirical conclusion that a – Handi – can be anything Chef desires. When the Hector orders a Handi, it is usually in the hope of discovering something special, a departure from the Mainstream. Sometimes this works.
Arriving at 13.40, Moiz was upstairs preparing for a function this evening. His assistant took the Order. The Vegetable Curry on display (centre) looked inviting. Hector was not about to be distracted, no Karahi Gosht for five weeks. Since then, the aforementioned Desi Korma both here and at Punjabi Zaiqa (Berlin), Bateera and Fish Masala in Manchester, Telangana and Sukka in Berlin, and both Palak and Methi Gosht in Wroclaw.
Why all the travelling? – a Curryspondent once asked.
Can you make your site more of a blog and not Hector’s favourite curry houses – accused another.
Aye right.
Late September is going to be the start of another month of Bier-Traveller and Curry-Heute. Favourite places revisited, and hopefully some worthy new venues reviewed.
Taking no chances, I advised – Assistant/Chef – the Hector tweaks: a bit more Salt, a bit more Methi. A Chilli and Coriander Nan would accompany, no Garlic.
I looked in the fridge no Sparkling Water. Sold out! Clearly there is no demand for Sparkling Water.
The young lady brought me a bottle of chilled tap water after she had finished sweeping the floor. Another young lady entered enquiring as to vacancies, followed by two chaps who sought, who knows what? They bought nothing.
Assistant – was then able to get to work. A modest Salad and Raita were provided. The chilled Raita was super-refreshing, an amuse-bouche. Is Hector’s stomach still on CET? The wait for the main event was appropriate.
The lady brought the food. No Garlic on the Naan, as requested. What happened to the Chillies? I would soon realise that a Coriander Naan (£2.00) is really all I needed. Served whole, the size was sensible. Soft and light, I would manage more than usual. Whilst I still prefer the Tandoori, tear-shaped, risen and puffy interpretation of Naan, this proved to be most satisfactory.
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Karahi Lamb
So who needed Chillies in the Naan? The mass of sliced Bullet Chillies would provide the boost to the underlying spice Level of the Tomato-based Masala.
Hot food, it’s only when one is served steaming-hot food, that one recognises that this is not the norm.
The Seasoning was pitched a la Hector such that the distinctive Flavour of Karahi as now served on these premises was coming across. There was a rich, Tomatoey-Spice hit, not Charsi, something more satisfying, almost a tang. The peripheral Oil was soaked up by the Naan, more Flavour, more pleasure. The Meat was right on the edge, so soft, minimal chewing. Any more cooking and it would have turned to pulp. Three bones, one – Sucky – joy of joys. Meat that gives off more than – meatiness – not too much to ask, but in the Mainstream, evidently so. As the base of the black karahi revealed itself one sensed the osmosis, the years of quality Karahi that has been served on these premises. Serve – Curry in the Handi – please keep these wonderful black karahi for the Hector’s Karahi Gosht.
It was towards the end of the meal when Moiz made his appearance. Our conversion covered many topics, the lack of a true – Curry Street – in Glasgow was raised. The cluster around Allison Street being as close as we have.
The Bill
£14.00 – said Moiz.
Make it £25.00 – was Hector’s reply.
Honour restored, I wasn’t charged last month.
The Aftermath
With meat trapped in every gap – where’s my Zahnstocher? – was muttered on the bus back across the river.
After his arrival in 
Arriving on schedule, Maharaja was busy. A crowd of international student types were finishing their meals, then getting up en masse to pay at the counter. They did so individually, and today’s host, Mani, engaged with each one as they did. This took a full ten minutes. 
Once the room was empty, Mani came over to greet. Thankfully, he was aware of our arrangement. Methi Gosht (Zl44) would be forthcoming, two spicy, one medium.
Chef got to work whilst Mani cleared the debris from three tables. The aroma of Garlic then Spice wafted from the kitchen. On completion of his task, Mani came over to chat. 
On Sunday, as I waited for the 
With excessive moisture gathering around the edge of the karahi, and the spoonful of Cream swirled in the centre, this was not the hoped for 
The Spice Level was a notch above – medium – what happened to the Green Chillies? The Seasoning, which was the foil for Sunday’s 
Ten pieces of Meat were embedded in the Mash, I found a few fatty pieces, one or two required a bit more chewing. By now I should appreciate that these karahi may look small, they are deceptive. We had substantial Curry portions. 
The Calling Card was still at the counter, Mani therefore knew of Curry-Heute. I wrote earlier in the year that Maharaja has potential. Today this was not realised. What happened to 
Three months ago, on 
For Marg, a simple choice: Mutter Aloo Gobi + Rice (Zl28). Two half litre bottles of Sparkling Water (Zl7) completed the Order. 
We took the table nearest the counter. Two other couples were present, as they departed so others arrived. Takeaway customers too, a steady business. I had time to contemplate my Order: what had I done? A Creamy Spinach Curry in Europe? Usually the aftertaste is similar to stuffed vine leaves as served in 
Two sensibly sized portions of Rice were brought to the table. I would eat every grain, Marg, who prefers Bread, deliberately would not have it all. 
The Thick Mash of Herbs put this Palak Gosht into the lesser category as defined in Curry-Heute. There was no obvious sign of a Masala. The Meat count may just have reached double figures, it was difficult to see. Having arranged the Curry on the Rice, I licked the spoon – ah, Seasoning!
The Spice grew slowly, the Spinach did not come across as Bitter as it can do. Other Flavours emerged from the Mash, the listed Spices suggested that there may well have been a base Masala. The Meat was suitably Tender but felt remote from the rest of the Curry. 
This Vegetable Curry was served majestically. What a beautifully Thick and Minimal Masala. I wonder if this is how it is usually served at Maharaja? Marg offered me some Cauliflower, I asked for Potato, that would tell me more. 
I could actually taste the Peas from the Potato such was the level of infusion. I think a side of this must be ordered in future visits. Marg enjoyed her Vegetable Curry:
A tray of what we took to be Bubble Tea was distributed among the diners. Gelatinous and Sweet, not my thing, like drinking frog spawn. Marg was surprised I finished it. 
As Mein Host was not present last time, a Calling Card and introduction felt appropriate. He was honoured to have us, so we were informed.
GapShap Indian Restaurant (Güntzelstraße 19, 10717 Berlin Deutschland) was suggested by Bruna who was somewhat miffed that Marg and I went to her local – 
GapShap – gossip, tittle-tattle, but in the spirit of 
Drinks had to be sorted, a 0.75l bottle of Sparkling Water (€6.40) kicked things off. The Curry section of the menu was a realistic length, not pages of endless tweaks of the same Masala one finds across the city. Lamb Chettinad (€18.90) was the initial attraction but was instantly dismissed when Lamb Sukka (€19.90) was spotted. Marg took the Chettinad option, a Curry she knows well. 
From the moment it was set on the table, I knew we had authentic Curry. This was seriously – Dry. With a huge pile of Meat in a Minimal Masala, sat atop the Paratha, there was an issue.
I had been given a dinner plate, decanting was the solution. A significant proportion of the Minimal Masala had by then, soaked into the Paratha. This left a soggy Paratha and a naked Curry. I took some of Marg’s excess Rice, not what Chef had intended. I stopped counting the Meat beyond double figures, each piece was large. There was also an abundance of Big Onions, usually Marg falls into that trap. This was a lot of eating. 
The Paratha may well have been – flaky – as declared, Marg may well verify. I like to – get down and dirty – so tucked in, left hand trying its best to pick up Meat with the limp Paratha, otherwise, spoon in right hand for Curry & Rice.
Topped with Ginger Strips and slices of Coconut, the Masala was significantly different from the – Mainstream. There was no Shorva here, this was a decent, Thick Masala. Again, the Meat count reached – plenty. 
Marg’s verdict:
Between April and November last year, Hector visited 
Today, all forgiven and back on familiar ground, we wondered around Prenzlauer Berg before deciding it was Curry-Zeit @13.15. A familiar face greeted us, a table inside was requested. The other diners had chosen to sit outside, today it was warm enough to do so. This was the first time I had seen the interior of the restaurant so empty. Booking is recommended if coming of an evening.
We were brought a lunchtime menu plus the main menu. Prices have not increased since last November. For Hector it had to be Telangana Lamb available at either €14.00 or €19.00 depending on the menu, Basmati Rice included. For a change, Marg was having Lamb Thali (€15.50). To complete the Order: a 0.75l bottle of Sparkling Water (€6.00) and Malabar Parotta (€3.00). This king of Breads is served as a pair, try getting one for this price in the UK. 
Previous encounters have featured dry Red Chillies floating in the Shorva, not today. I counted nine pieces of Meat as I decanted, most of these would be halved, so quite a plateful. One piece of Potato was present also, usually more.
Calm. The Spice was pitched at a worthy level, not demanding, but significantly better than what is served across Mainstream 
Half a Poppadom sat atop a mass of Basmati, with the spoonful of Chutney adjacent. One was not going to leave 
Marg cleared her tray and had much to say thereafter:
The Bill
Marg wanted to sit further in, I insisted we have a peripheral table from where all could be observed. Marg concurred that the décor, ambience here, was a cut above many a Curry Cafe. A few people were finishing their meals, in time, a young couple with an unruly wean did take the far corner table. Tantrum after tantrum, a mouthful of Vindaloo would have sorted her. 
They like to bring everything out on trays – I had advised Marg. A Salad amused Marg for the final minutes before the mass of food was presented. 
The round Naan was served whole. Perforated and with Seeds, it was suitably light and fluffy. 
What a magnificent sight. Could you get more Curry in the karahi? I stopped counting as I passed double figures whilst decanting the Meat to the plate of Rice. There were Boneless pieces of Lamb then dem large bones, from who knows where? Sucky Bones also featured. This would be a lot of eating. The Thick Masala oozed quality. Once again, the Herb content was obvious, the cooked in Green Chillies, less so. 
The intensity of Flavour was hard to believe. The Seasoning matched the Hector idyll, the Spice Level would build. Every moment of this Desi Korma was going to be special, yet I would say it was markedly different from that enjoyed here previously. The first time I had the Lamm Korma at 
Such was the size of some pieces of Meat, I had to use a knife to separate them from the Bones. Most fell apart. Tender Lamb, full of Flavour, – Muttony – was noted. By the time I added the reserved Masala, it was time to draw a line on the plate. Even more Rice would be abandoned. 
The karahi was laden with Fish in a Thick Masala. I doubt if I have ever seen so much Fish in a Curry. Again, check the price. Always on the lookout for a decent Fish Curry, the Hector was keen to establish the quality.
Marg wasn’t finished. There was an Ice Cream menu. The menu photos of Ice Cream brimming over the pot did not match the tiny pot of solid Mango Kulfi which was presented. 
Next door lies a Punjabi Grocer/Butcher. The opperchancity to purchase packets of Korma Spices was taken. How does Desi Korma differ from Karahi?
Moiz has now been in charge at Karahi Palace (
Sparkling Water? Finally, at last, Hector’s preferred tipple is being stocked. Shkoor (
The metal pot was a first. Bullet Chillies had been cut lengthways, no shortage of Chillies then. The thin, blended Masala contained the telltale white flecks, Yoghurt, not Cream. And no Coconut, Desi Korma bears little resemblance to that served in the Mainstream Curry Houses. I counted eight pieces of Meat featuring one Sucky Bone and two pieces of sinew. Had I stuck to my guns and ordered Rice, the Masala would have disappeared. Today, the Naan proved to be the ideal accompaniment. More Masala required?
At the end, with a mouth on fire, the Sparkling Water was thoroughly appreciated. Bubbles too. Green Tea was then offered, and graciously accepted. Tea does highlight the Spice before tempering the palate. 
Having only become aware of the existence of Namaste by Delhi Darbar (St Enoch Centre 1st Floor, 55 St Enoch Square, Glasgow G1 4BW) in recent weeks, it meant there were now three venues in Glasgow on the – to do – list. Reviews elsewhere are positive, but not all specifically about the Curry.
I had previously studied the menu on-line and was therefore aware that there was only one Lamb Curry on the menu which was worthy of the Hector. For the record, and the nth time, 
Lamb Bhoona (£10.00) and Basmati Pilau Rice (£4.00) was the Order, plus tap water. There was little point ordering Bread and leaving half of it, as tends to be the case. Four quid for Rice, that could be a hefty portion. 
The India Club at Hotel Strand Continental
At Namaste, there was always the hope that Chef had something special waiting, something distinctive, this is always the hope when visiting any new Curry venue. I didn’t have long to wait, eight minutes after taking my seat, the food arrived. Call in the chaps from Guinness. 
The Curry was in a soup plate, the Rice on a platter, no third plate. Why do restaurants do this? Adding Rice to a plate of Curry feels absurd. 
The reasonably Thick Masala contained Syboes and featured seven pieces of Meat, not the magical eight. Rice was definitely the correct accompaniment, whilst not as – soupy – as my recent 
The Sweetness of the Masala hit first. The Seasoning was moderate to low. Having billed the Spice as being – medium strength – this quite impressed, a modest – kick. 
I have had this Curry, in effect, a hundred times. This was what passes for – Curry – across the European continent. Mainstream Curry for the masses, nothing offensive, safe, easy to eat. I know people who would happily devour this.
When Dr. Stan sat beside the Hector on Thursday at 
The Order was taken promptly, a Tawa Chapatti (£1.25) would accompany, a jug of tap water would be sufficient liquid. Above Medium – was noted for the level of Spice. Everything was recorded on paper. Pads no more?
For Hector, the – Lamb – section of the menu is a focal point: Methi Gosht and Achari Gosht have been had oft. Kofta Kirahi has yet to be tried. Apart from – Pineapple – I wonder what the difference is between Daal Gosht and Dhansak Gosht. 
With but a threat of Coriander atop, five medium-sized Meatballs sat in the Thickest of Herb-rich Masala mashes. The Oil which would become visible at the base of the karahi was enough to confirm that there had been a Masala at some point. 
The final day of this trip: this means the Hector does not have to have Curry tomorrow, though thoughts of Kofta Palak on Saturday are already looming! In keeping with the name of this Blog, another Manchester Curry had to be squeezed in. 13.20 at 
Today’s Curry, 
Rizwan brought a plateful of the – foliage. The Coriander was back. Was that all I was getting? Emoticon understood. 
This portion had Oil collecting on the edge of the bowl whereas 
The Fish was presented on top of the Rice, and adjacent to the Salad and Raita. Spiced Onions had been squeezed on to the plate also. 
There was still the – foliage – to add.
It was good to have Spiced Onions without the oft used red food colouring. Crunchy, Spicy, this would give additional Texture to the Creation, as would the Salad components. 
From her advantageous viewpoint, Marg saw the arrival of Dr. Stan, his second Curry in three days. Dr. Stan moves in mysterious ways as was
The Hector was still eating, the tail of the Coley and the remaining Masala. It was decided that the Rice which was still white would be abandoned. 
Mags came in. Karahi Lamb on-the-bone and a Chapatti for Mags. This was 