Curry-Heute

Project Karahi Palace (New-co #2) (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ) continues, today – The Big Test. Moiz, Mein Host, had previously assured the Hector that a Lamb Lahori Karahi (£12.00) could be cooked to given specifications: extra Methi, extra Salt. Additionally, Mags was invited to give a critique on her favourite Curry – Aloo Gosht (£11.00), assuming it was available.

The 14.00 rendezvous was put back fifteen minutes due to overhead wires being down somewhere between Singer and Larkhall. That no other train on the Queen Street or Glasgow Central low level lines was affected makes me challenge the efficacy of this – excuse. There was also an enforced detour at Bridge Street due to the imminent arrival of a parade. July in the West of Scotland.

Today, Moiz had a black Chef’s tunic covering his posh garb. He is taking his new role seriously. Moiz clocked the t-shirt. We were therefore both suitably attired, down to business. My Bespoke Karahi was ordered. Dry, Minimal Sauce was also agreed, a true Desi Karahi was the objective. There was not a lot on display. I enquired about Aloo Gosht – can do.

You have a challenge – I informed him. Mags has stated over many years that the Aloo Gosht as served at Karahi Palace is/was the best served – anywhere. The New-co #2 therefore had a lot to live up to. Mags and Hector would be pulling no punches.

Sat at our customary table, the Bread was ordered. Mags went for a Tawa Chapatti (£1.00), Hector would test the Naan – Coriander Naan (£2.50). This was a favourable price for the Naan given the posted prices for compound Toppings.

Moiz brought the bottle of chilled Tap Water, plates and cutlery. Mags picked up on the new level of service. We waited for Chef, a chap I didn’t recognize, to produce the goods. There was a new lady on duty also, she appeared from upstairs. Hopefully, Moiz will get the upstairs seating area up and running, people should be encouraged to use this space. Meanwhile, a stream of people who were lining the route of the march were being caught short. Some did the decent thing and bought drinks, food even. One chap ordered Vegetable Pakora, there was none. A bit of an oversight here? He settled for the mixed Kebab, his fellow traveller ordered a Naan. Conversation ensued, the mixed Kebab was highly praised.

A hidden gem – remarked the first chap. Spooky. A week ago, another chap sat in the same spot and made the same comment.

Moiz and his assistant brought the fayre. The wholesome Chapatti was obscured by the ample Naan. Served whole, but with perforations, the Bread had only partly risen. Why do this, we’re not in Manchester? Let’s have totally risen and puffy Naan! Still, there were the beginnings of burnt blisters. Soft and light, with plenty of Coriander, this was a decent Naan.

A somewhat tired looking Modest Salad with Raita made a late arrival.  This was hardly touched.

Lamb Lahori Karahi – Desi style – with Hector’s Tweaks

Topped with sliced Bullet Chillies, Ginger Strips and a threat of fresh Coriander, this was a veritable Dry Karahi. The portion size was visibly smaller than was served here previously. However, the Meat count did reach double figures, just. Taking the bone count into consideration, this Karahi would certainly be manageable. As ever, the Naan would be abandoned at the appropriate moment.

The Methi blast was a positive start. The Seasoning was pitched a la Hector. The Lamb was decidedly soft, Tender. Meat pulp was evident in the Minimal Masala. There was a serious depth of Flavour, a vast improvement over Visit #1 a couple of weeks back. Served in the black karahi, it was as if the Flavours of the wonder that was the Karahi Gosht served on these premises, were oozing from the metal. Osmosis? (thanks, Howard!)

Better? – asked Moiz when he had the opperchancity.

This is Karahi!

Indeed, this was a Karahi Gosht worthy of the name above the door.

In terms of striving towards perfection, it certainly was – Dry – as asked for, maybe a bit more Masala. Working together, we can make New-co #2 a notable venue.

Aloo Gosht

With the same Toppings, this Curry looked like a wetter version of my Karahi. I would also speculate that this was the first time that an Aloo Gosht has ever been served in a karahi on these premises. Curry has usually commanded a bowl. What ever happened to the ceramic pots that were used in my earliest visits to Karahi Palace?

The abundant Masala was way thicker than the Shorva which is a traditional feature of this Curry. Over the years at Karahi Palace, Mags has had Aloo Gosht with a Masala at every level of thickness. One takes what comes.

Mags was making positive comments from the start. She did, however, make the mandatory lady diner comment about the Spice Level. Marg, Mags, Maggie, are they winding up the Hector?

Mags was somewhat miffed that her verdict was not sought by the staff.

First Aloo Gosht in the new (-co #2), not the same. However, it has Mags’ seal of approval.

(What’s this referring to oneself in the third person?)

The lamb was tender, falling off the bone. Great spicing, with a chilli-ginger kick.

I will be having this again.

Two contented customers: we’re on our way to happiness.

The Bill

£23.50 This was less than I had calculated. Moiz said last time that some prices would come down. A Tenner for each Curry, cheers!

Do you want to pay more? – asked Moiz.

The Aftermath

Thumbs up as we departed. The end of the march had just walked past. Distraction. Moiz’s assistant said he liked the tunes.

How come one can play these tunes and sing one’s choice of words in a march, but not at Ibrox?

The house guests have gone south, Marg has gone north. With the completion of the admittedly contrived objective of awarding Shahi Mahal its due place in – Glasgow’s Top Rated – it was time to resurrect another project. Karahi Palace (New-co #2) (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ) has changed hands twice in recent months. Mein Host #3, Moiz, suggested on Visit #1 that – Mehfil – might be the chosen name in the future rebranding. Having today admitted that other names are under consideration, we shall have to wait and see. A new floor is to be installed before the required work on the exterior is undertaken. Maybe the downstairs facility might be given a makeover also?

A hidden gem – was the description given by my first fellow diner as I took my seat late this afternoon at 15.45. Chicken Curry on-the-bone was his choice, clearly a guilty pleasure he has been enjoying here for some time. I don’t think he had observed the changes.

Determined not to have Karahi Lamb (£12.00), choices were few today. Daal and Palak were not calling the Hector, this left Chicken Keema (£8.00) and a Chapatti (£1.00) as Hector’s Order.

Moiz, resplendent in his new businessman’s outfit, brought a bottle of chilled tap water, plate, cutlery and napkins. He does appear to have a new, young, lady assistant. I couldn’t establish if today’s Chef was the same young chap as Visit #1, however, the Keema would have been prepared well in advance, so the person doing the reheat may or may not have been he.

The Chapatti was back in familiar territory. A Wholemeal Chapatti, cooked on the Tawa, I conclude after the Tandoori one served last time. I still prefer White Chapatti Flour to the Wholemeal that prevails in Glasgow, but remains the standard in Bradford.

Smaller in size than previously served on these premises, two might be required in future.

Keema Mutter

The Chicken Mince and Peas was served in a karahi. I had to ask Moiz if this was therefore Keema Mutter Karahi? Alas, having read my comment on serving Karahi Lamb in a bowl last time, today’s was all about presentation.

The sliced Bullet Chillies and Ginger Strips enhanced the appearance. The Chicken Mince did look peely wally compared to my favoured Lamb Mince. I tend to praise Dry Keema. This was certainly – moist – but far from being wet, or worse – Soupy, as some venues mistakenly serve this Curry.

There was a definite – kick – to this Curry, as I made progress, so cooked in Green Chillies were unearthed. The Seasoning seemed to be well below that which I seek, Herbs were lacking also. The Peas were abundant, their Texture and Flavour did add Diversity. In fact, the Peas made the Dish.

There was nothing standing out in terms of being able to identify a particular Spice. In time, the Seasoning did register, all was not lost. A decent Curry, well short of being outstanding. More Methi, more Salt! – the Hector mantra.

An aside. Having suffered in recent weeks from unruly/noisy weans, the heart sank once more when a family of two adults, baby in pram, plus a toddler, took the table opposite. This was after the male had communicated his Order with Moiz. What language was being used was beyond me. The poor chap was a sad example of de-evolution. The baby slept throughout, the toddler was awake for ten seconds, battering anything within his grasp before blacking out again. Drugs? The father(?) was not of this world.

As a dear friend mused oft decades ago: the more you see of your fellow man, the more you like your wee dug. Hector has been home too long.

Moiz brought Complimentary Green Tea as on Visit #1. I took the opperchancity to change the spelling of his name which I did have correct on Darbar Grill posts.

The Bill

£9.00   Prices might be reduced in future, see below.

The Aftermath

The Hector is determined that the quality of the Fayre at Karahi Palace will be maintained, even though it has to be accepted that the phenomenal Karahi Lamb I have previously enjoyed is no more. Mags has agreed to accompany me here on Saturday, I shall put their Karahi Gosht to the test once more: More Methi, More Salt! If Aloo Gosht is available, then Mags will have much to say. Karahi Palace did serve – the best served  anywhere!

A board outside advertises special offers for taxi drivers and students. There is now a £5.00 Lunch Menu, available seven days: 12-3pm. Note, Friday prayers may delay opening. Personally, nothing on the list which is not Curry attracts. However, this could be aimed at attracting custom from the nearby Barclays complex.

I did point out that – Any Curry with Two Roti – could be interpreted as written. The intention is for this to be the ready Curry on display, not a choice from the main menu. Be careful, Moiz.

Moiz told me he intends to adjust some of the prices, especially the Chicken dishes which are only £6.00 at Darbar Grill, the mother shop. I raised the question of the price of Fish. Why is it that across Europe, Fish Curry is always cheaper than Meat, but never in the UK? Fresh Fish landed at Peterhead may well be more expensive than frozen Fish imported to the EU from Asia, but why? Thank you, Boris!  Or, as I feel, are we generally being ripped off in the UK?

Fish Karahi, I had to get this into the conversation. The challenge was issued. Moiz reckons he may have to practise. Get this right, and Curry-Heute will heavily promote Karahi Palace (New-co #2), or whatever they may be called by then.  There may be some way to go before this venue appears once more in – Glasgow’s Top Rated.

Lunch Menu

Thunderstorm over, and having completed my duties at the Glasgow Real Ale Festival – G-RAF – it was time to eat. Having been nothing but critical of Karahi Palace (New-co) (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ) in recent weeks due to their unreliable opening times, and serving up the wrong Curry, it was time for another go.

21.20, hopefully they hadn’t closed early.

Four chaps, sitting at my favourite table, was the first thing that caught the eye as I entered. Approaching the counter, the most recent Chef was not in situ. However, here was a young, bearded chap, displaying a beaming smile of recognition. Behold Moiz (Darbar Grill), whose photo first appeared in Curry-Heute as a young boy back in 2016. He has been serving me in subsequent visits to Darbar Grill when his father, Ahmed, has not been present.

I had to ask what he was doing here.

We took over a week and a half ago!

I have to admit to the heart sinking. The recent Chef could almost replicate the wonder that was the Karahi Lamb (£12.00) as prepared by Chef Rashid or the former manager, Ayaz. This surely means the end of Karahi Palace as the Hector knows it. One hundred and forty two visits, now to be reclassified in [square brackets] as – no more!

Let’s get the Order placed and find out. A Chapatti (£1.00) would accompany. Moiz asked if I wanted Tawa or Tandoori. That was new, Tandoori, always. Moiz said the Tawa would be thinner, which I actually prefer, next time.

I sat at the adjacent table to the chaps who were finishing a kilo of Karahi Gosht. A kilo between four? The Hector had to engage. Their remnants looked as though they had been served something decent. That at least two ended up behind the counter at some point suggests they have their – fingers in the pie – as Curry Bill likes like to put it.

On asking for a jug of water, Moiz brought me a glass bottle of seriously chilled tap water, cutlery wrapped in a napkin, and a glass with a further napkin.

This was a pukka start, and gone hopefully, are the days of plastic cups etc., or is this just a case of – green – woke?

A modest Salad, no Raita, accompanied the meal. The Chapatti was visibly different to that normally served here, holes! Still wholemeal but slightly smaller, this would suffice.

Karahi Lamb

Wot, no karahi? The bowl did look alien. Maybe they have to invest in some karahi.

Topped with a threat of Coriander but copious Ginger Strips and sliced Green Chillies, this Karahi Gosht did look the part.

Bones had not been discussed, but assumed. Karahi Palace have had a policy in recent years of all Lamb Curry being served on-the-bone. How it should be, but those of us who have come to accept this are biased. The added Flavour is significant. Tonight, no Sucky Bones, the marrow from which is the key.

The Meat was delightfully Soft, on the edge of turning to pulp, a feature for which I often congratulate Chefs. The Masala did not seem right at all. A watery residue, not Oil, collected at the base of the bowl.

The Chillies meant that the Spice could only build. The Seasoning was to my liking, and I hadn’t asked. The distinctive Flavours of the – Karahi Palace-Karahi Lamb – were nowhere to be found. The transfer of knowledge had not been a feature of the takeover.

Now the notes become brutal – this is closer to a Spicy Lamb Stew than a Karahi Gosht. Having had the Karahi Gosht at Darbar Grill, the mother shop, this bore no resemblance to that either. There is clearly work to be done here.

A tingly tongue and slivers of Bones marked the end of the meal.

The four chaps had Kashmiri Tea at the end of their meal. Moiz brought me Green Tea, a nice gesture, and thankfully without milk, else I would have been forced to decline.

A cup of Tea at the end of a Curry brings a wonderful Spicy warmth to the roof of the mouth. Something I first learned about the age of seven when having a ‘Scotch Pie’, or – Pie – as we call it in Scotland. Pie, Haggis, Square Slice (Sausage), all – Spicy.

The Bill

£13.00 Prices as advertised, though I had to pay cash, the card payment not being installed yet.

The Aftermath

Firstly, my verdict on the Curry was sought.

Too wet, needs to be drier, and more Methi!

My responsibility – was Moiz’s reply.

So, this place is – his. Quite a responsibility.

The young Chef has recently come over from Pakistan, speaks no English and was previously with them at Darbar Grill. We agreed that – Desi – is what I seek.  Chef needs to learn, I seek what he cooked in his Homeland.  I had to ask Moiz if he knows of the Spicy Desi Korma, a Curry that had also become a firm Hector favorite at Karahi Palace.  The reply was positive, I suggested that he tell me at what point in the future I can order this.

Now to relate what’s happening.

Moiz wants to renovate and change the name to – Mehfil – a gathering, or to entertain, praise someone. I mentioned that pre-Lockdown, Ayaz had plans to up the ambience and have staff in a recognisable uniform. Moiz held up his – Slater’s – bag. He appreciates that if this is – his place – he has to be seen to dress for the part.

Please, no tablecloths!

We went upstairs, possibly the first time I have been up there since – Visit #100. Moiz had found the #100 certificate and also recognised Aqeel from back in the day. The present décor is less – ice-cream shop, but needs a rethink. Gutting this and making the frontage more appealing will require a significant investment, the chaps downstairs? Karahi Palace could have been so much more.

The potential of these premises was inevitably discussed. When the good employees of Barclays are – forced? – to return to their new workplace, then surely lunchtime trade here shall boom.  Here is, in effect, a village on their doorstep. Moiz mentioned – wraps – I suggested Scottish Rolls, a la Morton’s!

Lunchtime: Fridays aside (14.00), Mehfil (Karahi Palace) once again opens at noon. The Hector shall soon be back to test this, however, there is another ongoing project.

When I first met Ahmed, Moiz’s father, at Darbar Grill, he knew me from my visits to Sheerin Palace. This was also the case when I first set foot in Shahi Mahal, Zahir also recognised me from Sheerin Palace. The staff at Sheerin Palace tend not to be talkative, evidently they know their customers. So, Ahmed and Zahir worked together for years. I need another couple of worthy visits to get Shahi Mahal into the – Glasgow’s Top Rated – category. That project may well take longer with Mehfil hopefully being open as was stated.

Finally, the elephant missing from the room: it is not for these pages to give personal details, however, Chef Rashid remains in limbo. Getting him back is not impossible, reportedly. If Chef Rashid can be accommodated at the new Mehfil, assuming this name change comes about, then what made Karahi Palace unique in terms of – Flavour – shall be reinstated. With the pedigree of Sheerin Palace and Darbar Grill added to that long established at Karahi Palace, then surely, Mehfil will most certainly be on the Curry map. Hector, Curry-Heute, shall watch and report as and when.