… and so a bus was taken from Corstorphine to the city centre. This was followed by the walk over the North Bridge where I gather the ongoing repairs are going to last another couple of years. I had time to study other Edinburgh Curry Houses open this lunchtime. Again, menus suggested snacks, no Curry. OK, the trend may be to call it – Street Food – however, in India – the street – is where this is prepared and consumed. Street Food is not served as – Tapas – in Pukkah establishments at rip-off prices.
It was minutes past noon when I entered Kebab Mahal (7 Nicolson Square, Edinburgh EH8 9BH), the first customer of the day. More would join, an Aussie chap who will be performing at the forthcoming – Fringe – was here for a Takeaway Donner Kebap. A bit early, or was this the conclusion to his night out?
Mr. Khan, Mein Host, recognised me and gave his now customary greeting. Another chap was also serving, possibly the missing generation between Mr. Khan and his grandson who often serves.
I took a can of Mango Rubicon (£1.25) from the fridge and then sat at everyone’s preferred table. I have learned, if one doesn’t help oneself, drinks tend not to be forthcoming.
Lamb Bhuna (£9.65) had yet to be tried, Vegetable Pilau (£3.45) would accompany. I noted that the prices were the same as my last visit in April, and last year for that matter. On relaying the order I gave the usual caveat regarding which Vegetables would appear with the Rice.
Maybe some – was the reply.
Throw them in the bin – was the curt reply. After this number of visits to Kebab Mahal, it was time to test the limits of – the banter.
The wait was appropriate, a longer one would not have been amiss, this was early for Hector to have – The Full Bhuna.
By UK standards, this was a huge portion of Vegetable Rice, easily enough to share. I knew I was staring defeat in the face as I decanted a portion to my plate.
Sweetcorn, Carrots, Peas, Potato and maybe Aubergine were present, no Green Beans, and no Capsicum! This was a meal in its own right. Excellent Rice, offering a great Diversity of Flavours and Texture. There are few venues serving Vegetable Rice to match this.
Lamb Bhuna
The Masala was suitably – Thick, I will admit to having seen a drier Bhuna, but this has become a rarity. This was certainly not the Shorva-esque Masala which featured in Kebab Mahal’s – Rogan Josh. Whilst today’s Bhuna did not feature the abundance of Tomato in the aforementioned Rogan Josh, there was a definite presence. This wettish Bhuna was closer to Hector’s idea of what a Rogan Josh should be. For the record, for the best part of a decade, I used to eat nothing but Rogan Josh at the much missed Akash (Helensburgh).
The Lamb intrigued. I would find the entire spectrum of Textures from Soft, through Tender to Chewy. The joy of topping up – The Big Pot? The Meat was bursting with Spice, a definite – kick – here. The Masala was thick enough not to disappear into the Rice. The Rice therefore was the perfect accompaniment to this Curry. Did a bit of Paneer find its way into the Rice?
The Meat, the Tomato-rich Masala, the Rice, the Vegetables, each gave off their respective Flavours. This was one of those totally satisfying moments, comfort eating, quality Curry.
Mr. Khan came over to check on my progress, which given the time of day was slow:
Well, my friend, is it OK?
Wonderful!
Thank you.
In time, the Bhuna was, of course, finished. Some Rice had to be set aside, then there was the Rice which hadn’t even made it on to my plate.
On clearing the table, Mr. Kahn once again verified my enjoyment. I hate waste, but only a European could have managed all that Rice.
Was Hector the only person in the city of Edinburgh enjoying a Curry in this hour?
The Bill
£14.35 For how much longer?
The Aftermath
At the counter, I pointed to the menu and asked Mein Host:
Aren’t you putting up your prices?
This he acknowledged and referred to the price of Chicken. He was expecting a delivery later, with some trepidation. (Chicken, in a Curry?) I brought up Cooking Oil, Mr. Kahn quoted the same worrying price rise that Mr. Baig mentioned at The Village (Glasgow) last week.
Prices at Kebab Mahal are therefore due to rise, there’s no time like the present to enjoy their Curry.
Please bring a dish – was the request received late on Tuesday night, the event, Julia’s Scottish wedding reception. Hector has been taking Curry to Carnoustie whenever invited to stay over with Dr. Alasdair and Margie, mother of Julia. Curry for ten has been the norm, this time, treble that. Why take a – Dish – that only provides a Soupçon for those at the front of the line? 
The Chicken Thighs brought the mass up to near the brim, more Coriander!
Two large containers were driven north. Those who had enjoyed my previous efforts discreetly asked what I had brought, there was a presumption. Around 19.00 I was brought into the kitchen. My promised big ovenproof pot had been hijacked, the reheating would be on the hob, stirring, not good for Chicken. Marg took over, I chopped even more Coriander, this time for – foliage.
Moderately Spiced and well Seasoned, first boxes ticked. The Chicken had released its Water and so the Texture of the Masala had suffered. Some of my beautifully Blended Masala was approaching an Oily Shorva, not the end of the World. The Rice soaked this up. The Whole Spices had worked their magic, the Potatoes had not absorbed as much Flavour as hoped. So much for Baby Potatoes! 
My plateful also included a Soupçon of a rather superb Korma. Rich, Creamy and Nutty, this was quite a departure from the Coconut laden nonsense one usually encounters. I believe this was a la Fiona, who also served this 
Lord Clive of 
Four large pieces of Pakora formed the 
Having completed our nibbles, Mr. Baig, Mein Host, joined us for what Marg would later describe as the longest conversation we have ever had. Price rises formed the major part of the discourse. Cooking Oil, without which there can be no Curry, has doubled in price this year. I had to mention the Tawa Kirahi. Mr. Baig explained that the increase was also down to the rapid rise in the cost of Meat. He had hoped to bring this back down again, however, the imminent rise of gas/electricity will probably prevent this. He did reveal his current energy bill and what he is expecting to have to pay next year. The number of customers needed to support this can be calculated, meanwhile he admitted that trade is slow, people are still not coming out as they did pre-Covid. 
Behold the larger karahi! The Curry was topped with the most Coriander I have seen for a while. The light brown Masala was exactly how I hoped my Methi Gosht would be served. Clearly, 
I was surprised that the first thing I could identify was the root 
Once more, the large karahi and the Spinach not overdone. The portion included two hard boiled Eggs, one egg is un oeuf at 
A Kebab and and Egg – is how Clive described his Curry – the meatballs were the highlight. Lots of flavour, spice level just about right. It was temperature hot when delivered. The hard boiled egg just made it more interesting. 
There had to be Lamb Chops, or Meat Chops (£6.70) as 
Four light coloured Chops were accompanied by a Soupçon of Salad. Only the extremity of the extremities were charred, I should have asked for cremated Lamb Chops. 
Clive agreed that these Lamb Chops certainly rivalled 
Again I ask, £5.50 for these? Truly, they have shrunk. 
Hopefully, I will never have to taste this. Serve me Brains, Testicles, the scrapings from the bottom of the pot, as at 
Two Dips had been presented along with the Mango Chutney. From somewhere, a plain plastic bottle of Chilli Sauce attracted John’s attention. Even though we were all down to the dregs of the various Salads, he insisted we try it. This was not the Sweet Chilli Sauce as served recently in Newcastle, this was the real stuff, with a definite – kick. Next time, I’ll have this with my Lamb Chops. 
The Chapattis arrived with the Mains. As expected they were devoured. Where was the Naan? The three of us had to wait to get started, our Curry cooling before us. 
I had time to study my Curry before the eventual arrival of the Naan. The small-cut Meat sat in just enough Masala. The Oil collected at the periphery in the time honoured manner. The sprinkling of Coriander was accompanied by a slice of Lemon. 
With the Naan, the Masala was scooped up, so much pleasure here. When our waiter came over to ask the customary question, I had to tell him:
I unearthed a cooked Tomato, this added another dimension, a Curry that simply got better and better. The Meat seemed endless, fear not, there was no wastage.
Visually, this was identical to the Rohsan Lal, right down to the wedge of Lemon. They wouldn’t would they? 
Sufficiently moist, and with no visible Masala as such, this is how an authentic Keema Mutter should be served. Had I not been engrossed with my own Curry I would have had a Soupçon. How could it have been better than the Keema which featured in the 
Tell me this was not the Balti Tarka Daal (£9.90) with some Chicken added. The Curry certainly looked like two Dishes combined. Clive was immediately taken by its dryness, this was far from the Soupy Curry that most venues serve. Not a Curry that Hector would ever order, but a long time favourite of Clive’s if he says it’s good, it must be. 
This afternoon, Howard, Marg and Hector went to see – Kurt Vonnegut : Unstuck in Time – at the GFT. Thereafter we met up with Tracey at 
Pinta’ Lager? 
The Puri was decidedly thicker than previously served either here or the oft visited and much missed 
The – 
Bhoona – said the description for this and the Garam Masala, this was decidedly wet for a Bhuna.
The same Masala, this time with Chicken solids. As is her custom, Tracey would eat to within her limits, the remainder would go home. 
Where to begin? There were no bones. OK, had on-the-bone been available, Jazzy would certainly have said. The Masala was the same as served above, therefore nothing like the delights served here previously. A Dry Curry, Minimal Masala, Herb-rich is what one sees when 
The Spice was medium, the Seasoning would save the day. At least there was a sense of richness coming from the Masala, but nowhere near the hoped for level of intensity. The Tender Lamb was not giving much extra in terms of Flavour, why did Chef think this qualified as – Desi? 
The Steak Pie lunch, a family tradition, the final part of saying goodbye. Today, to mark the passing of the last of the generation of blood relatives. Farewell, Uncle Joe.
Naveed was in his spot. Potato and Cauliflower – was mentioned.
One container was certainly substantial, enough Solids. The Masala was a – Mash – presumably of florets, the Cauliflower debris. In recent Blog entries I appear to have become particularly enthusiastic about the humble – Potato – especially when it has had time to sit in the Masala as was the case here. Today, I celebrate the Cauliflower, this was remarkably moist. As mentioned, I have previously reheated Aloo Gobi in the oven, a pot was today proven to produce better results. 
The return to My Delhi (87A Clayton St, Newcastle upon Tyne NE1 5PY England) was a given, but not for the The Emperor’s Stew (£13.50) which Mein Host, Tahmim had suggested yesterday. Hector had other things in mind.
Croquettes? Hector enjoys a good Croquette. A Vegetable Curry? I have seen enough Lamb in the last week. A Garlic Naan? A risk perhaps, we’ll see. 
I didn’t ask who Chef Gomez was, I was only interested in the contents of the two chunky Croquettes, Chicken Tikka, Potato and Cheese were in the mix. There was a wee kick which came as a bit of a surprise. The Croquettes were suitably moist which was just as well. 
The Naan was served in quarters, it was difficult therefore to judge its size. It had risen well and was puffy. I tend to avoid Garlic on a Naan as it can dominate all, today’s was well judged. This Naan would work well with the Masala.
Ginger Strips, a threat of Coriander plus Salad Cress (!) topped the Soupy Masala. Maybe it has to be accepted that this style of blended Masala is what the majority see as – Curry. Hector may have other ideas.
The quantity of Solids was on a par with any Meat Curry. The Potatoes were small and sliced, resembling Sausage in some ways. They were well cooked, but I didn’t feel that they had been given enough time to absorb the Flavours from the Masala. It was therefore the abundant Peas which stood out as being the source of the complementary Flavour to the Masala. A solitary Cumin Seed was encountered, giving a single tasty blast. Maybe more of these could have been added? 
As I typically have a Vegetable Curry as a side to a Lamb/Fish Curry, I forget that man can be filled by Vegetables alone. Around three quarters of the Naan was consumed before I had to accept defeat. Filling – this Curry certainly was, Aloo Matar, and I didn’t miss the Keema.
After a long, hot day drinking lots of liquids to stay hydrated, it was time to call it a night. Having had a Vegetable Curry for lunch at 
Josh went up to order a Donner Kebap and Chips. He’s a young boy, still growing. 
Served in a Takeaway container with an – L – on the lid, I had to wonder, Lamb Ding?
I removed the lid and saw a familiar sight. Here was the Desi Lamb Curry I had been trying to find in Newcastle. This could have come from Allison Street (Glasgow) or Manchester’s Northern Quarter. The aroma from the Oily, blended Shorva was so familiar, Hector was at home.
I played – hunt the Lamb – and reached the number seven, not a large portion by any means. Eating this was going to be a challenge. I was determined that I was going to eat my Curry, not wear it. 
Eating this with Bread was no doubt the correct way. Rice (£1.99) would have meant a more manageable Dish. Rice would have absorbed the Shorva, the intensity of Flavour would have been lost. Roti (£1.99)? Not at that price. The Naan was the only disappointment, well apart from the lack of a plate and proper utensils. Where’s my Salad?
Josh was finished his Donner and Chips long before me. I shall refrain from commenting on the Kebap. Will (Shawarma Police) doesn’t Blog about Curry, I’ll let him discover Spice of Punjab. 
A large bottle of Sparkling Water (£3.60) was quickly arranged. Served with a glass of ice, just what was required, and great value when one compares this to what I have been paying for smaller bottles of late. 
The Emperor’s Stew (£13.50) appears to be a Nihari but without the bone. I had seen a photo online of the Railway Station Lamb Curry (£12.50), a Soupy Curry, OK let’s go for it. Dum Pilau Rice (£3.25) completed the Order. A Tandoori Roti (£2.75), I think not.
Once the Order had been relayed to the kitchen, Tahmim was happy to chat. The Calling Card was issued early. Another member of staff arrived, and that was it until the moment of my departure when two chaps took an adjacent table. Spicy food on a hot day is just what the body needs. I posted on a well known social medium that I would go in search of a tea house afterwards, as if. 
A Creamy, Soupy Curry with Coconut, maybe the heat outside was affecting Hector’s judgement. Hector quite simply does not order Curry like this, except when he does. 
The aroma was powerful, a pleasing Smokiness hit the palate. With no dried Red Chillies visible, I put this down to the Coconut, but when a Curry Leaf was taken in error, also! Here was the source, how have I missed this through the years? I have used dried Curry Leaves in my own cooking, never knew why. Nigella/Onion Seeds were mixed through the Creamy Masala, then there was the Cumin, a lot going on here. This was a Spicy Curry, but I do not refer to the – heat – which was moderate. 
The Meat gave off a huge, well Seasoned, blast of Flavour, Hector was won over, this unusual choice was giving great satisfaction. The majority of the eating was Masala and Rice, yet I found myself with four pieces of Lamb near the end, had I miscounted? It’s hot outside. 
The Bill
