In December, after the first visit to Rehmat’s Restaurant (249 George St., Aberdeen AB25 1ED Scotland), I promised Graeme that I would be back in Aberdoom before the end of April for another Curry at this impressive venue. Marg and Hector met Graeme outside Rehmat’s at the arranged 18.30 in the gloom of twilight. The clocks go forward this weekend, why? It’s already getting brighter in the evenings. Do we need the sun to set even later? Leave our clocks alone!
Graeme has only ever had a Takeaway from Rehmat’s and had never been – through the back – where the Curry House lies. The Ice-Cream Shop at the front is appropriately – garish – and, in effect, obscures the presence of the Indian Restaurant. For those who have never been to Rehmat’s, the back room definitely lacks ambience compared to the more pukka Aberdeen establishments. Spartan – may well be an apposite description. However, Curry-Heute is all about the Fayre, and that the Hector was back in Aberdoom primarily to visit Rehmat’s should tell all.
Two chaps were sat, separately, waiting for Takeaway? The staff were conspicuous by their absence. We stood and waited to be sat. We waited, and waited some more. After what was an age, a young waitress showed us to the same table we had occupied in December. Tonight, no noisy teenagers, no large party at the far end of the room. In time, Mein Host chatted to one of the two chaps, a Burger had been ordered. The other departed, that was it until a group of lads arrived, for – Curry. There was a feeling of isolation throughout our visit.
Hector was here for the Fish Karahi (£7.95) which Marg enjoyed in December. Then Hector had but a Soupçon, the attraction on Visit #1 being the worthy Punjabi Goshat (£8.95) served – on-the-bone. There was no surprise this evening when Marg chose Keema Peas (£7.95) with a Chapatti (£0.95). A Chapatti for under £1.00 in Aberdoom, take note! For Graeme, Bhindi Ghost (£9.50), as expensive as Curry gets at Rehmat’s.
I advised Graeme that the Naan (£2.50) had not impressed last time, Rice could be the better option. So that he could taste his Curry without distraction, Graeme chose Plain Rice (£2.50). The alternative was Spicy pulao (£2.95), my choice. Ideally, a Vegetable Rice would have been chosen, however, the list of Accompaniments is limited.
Despite the Fish Karahi being in the – Desi – section of the menu, I asked for – Extra Desi – which the waitress translated as – Spicy.
A large bottle of Sparkling Water was not available. Tap Water was offered, accepted. Last time we secured 330ml bottles of Sparkling Water (£2.45), why these were not forthcoming this evening shall never be known.
Marg squeezed in a glass of Mango Lassi (£2.30).
Hector’s most frequented venues tend not have waiting staff. When venues employ youngsters, one wishes the management would make them au fait with what is on offer and the tweaks that may be asked for. This was a recurring issue in early visits to the nearby Lahore Karahi, the only other source of authentic Punjabi Cuisine in Aberdeen.
We waited over thirty minutes, in the eerily quiet premises, until hot plates were provided. Mein Host, who had engaged us at length last time, was never seen again. A pity, he may well have appreciated Review #1.
The Chapatti was served whole, made from Wholemeal Flour and did the job. The Rice portions were substantial, Graeme would manage most and chose to use his dinner plate. Hector looked at the Spicy Rice, let’s add the Curry on top.
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Fish Karahi
I knew what to expect and was not disappointed. Nowhere else in Scotland, i.e. reviewed in Curry-Heute, is serving Fish Karahi of this quality and at this price. Bradford prices!
I counted seven spoons piled high with Fish and Masala as I decanted the contents of the pot. This was twice the volume of the Fish Curry served at Travancore and at half the price.
Who needs ambience?
The Fish was flaked, some pieces were still quite large. A Dry Fish Curry, why is this so difficult to source? There was enough Masala, just enough to consider this to be a Curry, however, it was Karahi, a different species and this was as fine an example as one can find. The Spice Level was not OTT, sliced Green Chillies had been stirred in. The Seasoning was noted as – fine – but after Saturday’s experience at Shahi Mahal (Glasgow), only a Buttery was going to taste – Salty. If there was a scale of – Fishiness – then this Karahi would score highly.
The expansive Rice proved to be a decent accompaniment. The Spice was subtle, and provided an extra source of Flavour. Vegetables would have added a further dimension, Vegetable Biryani is not the menu. I had to employ a strategy to ensure that I would always have Fish and Rice. The overall quantity, decidedly satisfying, every grain of Rice was consumed. I will admit that the imagination kicked in, the addition of Dried Smoked Red Chillies, or Smoked Paprika, and this Fish Karahi could have matched the ultimate Chettinad at – Indian Mango (München).
A Fish Karahi that tastes of Fish, suitably Spiced and Seasoned. How many miles has the Hector travelled to find this over the years? Here it is, in Aberdeen.
Keema Peas
Again, a Dry Curry, Keema does not need but a sense of Masala. There was a threat of Coriander, and no trace of peripheral Oil. No Soupçon for Hector whose palate had been taken in a different direction, however this appeared to be an excellent Keema. Marg:
A good helping of Keema. Fresh Peas, not soggy, and a reasonable kick to complete the dish.
Bhindi Ghost
If further proof that Rehmat’s serve authentic, and not – Soupy Curry – was required, then surely this photo says it all. The minimal Masala again appeared to be Tomato-based, suitably Thick, a joy to behold. The large pieces of Lamb protruding proved to be ample. I was keen to establish if the Okra was rubbery, get it wrong and this otherwise Interesting Vegetable can be destroyed. Graeme reported all was well – This is very good – was an early comment, then finally:
The Curry was excellent, the lamb was very well cooked, as was the okra.
With four different choices reviewed over two visits, it is fair to conclude that Hector’s instincts proved to be correct. This could well be the best place for Curry in Aberdeen. Next time Karahi Lamb (£8.95) will have to be tested, can the – wealth of ingredients – exclude the dreaded Capsicum?
Next time? It could be a while, for Hector the avoidance of – babies – is paramount, and the next generation of the family are intent on reproduction.
No dogs, no sprogs.
In the meantime, I suggest the locals enjoy Rehmat’s Curry at these very competitive prices. I doubt they are sustainable at a time when food inflation, by empirical observation, is running close to 20%.
We’re not finished, Marg ordered Ice-Cream. Ice-Cream and Mango Lassi? Did Marg think we were at an Ice-Cream Parlour?
The Bill
£34.10 The Ice-Cream was charged, hence paid separately, in the front room.
The Aftermath
Lots of smiles from the front room staff as we departed, a pity we never had the opperchancity to talk to Mein Host once again.
Hector was here for – The Works – a half kilo of Lamb Karahi (£16.00) from the – Desi Asian Style – section of the menu. As these pages record, when done properly, this is the King of Curry. Although not listed on the menu, a Coriander Naan would accompany, plus a Mango Rubicon (£1.00). (The prices quoted are from the Takeaway Menu.) I note the – Desi – section of the menu is not on the electronic display boards. Unlike
Before settling down to watch the end of The Famous beating Motherwell on the trusty Oppo, I asked permission to take photos of the premises. 
Just after 14.20, the feast began to assemble on the table. Twenty odd minutes to transform pre-cooked Lamb into a Karahi. The Naan was wonderful. Large, with thick edges, sporadic holes towards thinner centre, plenty of burnt blisters, and served – whole! Why ruin a Naan by cutting it up? Behold the splendour.
A Modest Salad and Raita were provided, these would provide a minor distraction during the main event. Zahir eventually would bring more cutlery, I would have managed with the spoon provided for the Karahi. 
Fortunately, pictures can paint a thousand words which is better for both Hector and the reader. This was exactly what was hoped for, expected even. The sheer quantity was indulgence, defeat staring me in the face from the outset. It had to be, a portion (£9.00) would not have made the same impact. The customary Ginger Strips and fresh Coriander were complemented by sliced Bullet Chillies. The latter would boost the moderate Spice Level as and when required.
Seasoning! It was there, and at the level I refer to as – brave. It has to be thus else the true Flavours never appear. This Karahi was nothing short of spectacular. One cannot help but make comparisons, the warmth of Flavour that 
There had to be a photo of Zahir in his new place of work. I enquired about Rashid’s (
Hector’s early appearance this afternoon at 
Various Dishes were already on display which makes me wonder what time the door actually opened. However, the piles of Samosas, Chapli & Shami Kebabs, plus the tray of Fish Pakora suggested that this had to be left from the weekend. 
Served not as hot as I like it, the Fish itself was still fresh, the batter Spicy. Ten pieces, a veritable plateful. Marg would help out, as she did with the quartered Chapli. 
I took a nibble, this was light years ahead of 
Chicken Mince with Potato and Peas in a minimal Masala, perfection, unless one prefers Lamb Keema. The accompanying Chapatti seemed huge, Marg would manage but a sliver. Hector has abandoned Bread when having the now well established lunch at 
Marg had Mince, Potatoes and Peas, for Hector – Potatoes Peas and Carrots. I have celebrated this creation oft, particularly in the post-Lockdown era. The Carrots give the most taste via their inherent Sweetness. Add to this the 
The mouth was registering way more Spice than envisaged at the outset, synergy? This was a worthy creation, don’t be surprised if it appears again.
On Cathcart Road, I spotted
From the outset of Curry-Heute in 2010, I have never criticised those who go to their favourite Curry House and have the same thing every week. Why risk disappointment? They don’t – blog.
Not going to 
Today’s Karahi Lamb was off the scale. Curry-Heute does not generally do scores, but this was – eleven. Ayaz, Mein Host, and currently Head Chef, had the Seasoning right on the edge. As a consequence, the full Flavours in the Masala were released. There were continuing moments of ecstasy whilst I slowly devoured this Karahi. 
Food served so hot, care had to be taken at the start. Beautifully Tender Meat also – giving – of Flavour, So few venues, anywhere, achieve this. The solitary Chapatti (£1.00) was but a means of conveyance. This was all about the contents of the karahi, the abundant Tomato-based Masala. Today’s Karahi was more Oily, even Soupy in comparison to their standard. With only a threat of sliced Green Chillies, the Spice Level was not OTT. By deliberately letting the Coriander and Ginger Strips on top cook in the hot Oil, they added another dimension towards the end. Hector was beside himself today, pleasure in the extreme. 
It was the new chap who greeted me on my arrival at 14.20. The Order was relayed, only then did Ayaz appear from the side kitchen. Two tables were 
occupied. Two chaps at one, what had to be Nihari was possibly being shared along with Seekh Kebab. The chap beside me also had Seekh Kebab. The four of us ate in companionable silence, not a word spoken. Not a morsel left on any plate. 
A few weeks backs at House of Sher, I purchased 500g of Chapli Kebab mix, effectively Spiced Keema. It was a matter of when to make them, and Hector not living by Chapli alone. Vegetable Pakora felt like a worthy accompaniment. When I told Marg we were having – Starters – for dinner, she was expecting two courses. 
The added water was therefore at a minimum, such that there was a definite coherence to the uncooked Pakora blobs. Seven apiece, that should do. 
Free of domestic duties, Hector was able to fill in one of the few blanks in the coverage of 
What a pukka place, it’s amazing how mirrors can create the sense of vastness. The booths along the far wall allow flexibility in seating. Central tables separate these from the long bar. 
Having looked online at the time of discovery, I found reference to Glassy Central being – Scotland’s first Desi Pub. Bar & Grill – is also how they promote themselves. Do people really go to Indian Restaurants for drinks? In Europe this is commonplace, something new for Glasgow. Adjacent to my table were taps pouring – cocktails – the far end of the bar had various lager taps including one Bier from 
The price of main courses in this city centre restaurant is certainly a plus. Of course, I hadn’t seen the portion size, or the price of cocktails etc. £7.50 for the other Lamb Dishes makes a mockery of the Merchant City. £1.00 here for a Chapatti is honourable, realistic. I note their Karahi features the dreaded 
A couple, clearly known to Mein Host, were sat in the adjacent booth. It was only then I realised that there were mirrors at (sitting) head height. I was losing my bearings, more customers arrived but from where? I had no idea where the route to the stairs lay. Note to Hector, on leaving, do not walk into the kitchen. Sparkling Water.
Topped with Coriander and sliced Green Chillies, a – kick – was anticipated. On placing my spoon in the Masala, the peripheral Oil spilled on to the table, well that was that taken care of. The next dig hit rock bottom. Commensurate with the mass of mirrors, the actual Curry pot was the same size as the Rice. There was a stand beneath with place for a candle, no candle. 
I counted the Meat as I decanted, the magic eight, including three large bones shrouded in Lamb. Maybe as per – 
I ate on, quality Curry, excellent Meat, the Vegetables were a suitable distraction, who wants just Meat & Masala? I was aware of an Oily residue on the base of the plate, but one cannot make a Curry of this quality without sufficient Oil/Ghee.
Mein Host took my card over to the young lady who had recently arrived. This was Priya, daughter of Kinder who had served me. Priya recognised the Curry-Heute Calling Card! The father and daughter team had sold 
Last night, an advert for Fish Curry at 
We do Fish smaller than that – he informed me.
The bottle of chilled Tap Water was savoured, no taste of bleach here. It is possible that this may have been a seasonal feature in Glasgow’s water supply.
The plate was different, no karahi. The traditional Toppings were present, Coriander and Ginger Strips. What was Fish, what was Masala, I’ve been here before. Fish Karahi has been hit and miss at 
Today, there was peripheral Oil, seemingly not to excess. The Fish had been, mostly flaked, only three discrete pieces would be observed, the rest a mash of Fish and Masala. In style, this was close to that enjoyed at 
The remaining Karahi showed less moisture than had been the case at the start. Bread was therefore demonstrated as being appropriate. A Chapatti would have lacked girth, a Paratha too crispy (as typically served here); the Coriander Naan proved to be the ideal accompaniment. 
Only one Naan? – the waiter had asked at the point of ordering. 
Having sampled 
The portions are visibly small, yet I did count the Meat into double figures as I arranged the Meat and Masala over the Rice. That there was another half portion coming my way was most certainly comforting, the Hector would be fed. 
Cloves registered immediately, there was a rich, earthy Flavour emanating from the Masala. This was a function of the Seasoning which was well pitched, the Spice Level was no more than moderate. The Meat was beautifully Tender, Flavoursome, but lukewarm. Indian Curry, as cooked for Indians, quite distinctive, how Curry should taste, but it should not have been presented thus. 
Time to address the elephant in the room. Small pieces of 
A fist appearance in these pages, this is how the Hector likes his Palak Gosht. The Spinach had been stirred into the Masala, presumably the same one used for the Bhuna. 
They must be joking!
Dr.Stan’s verdict:
One cannot help but be amused. If ever Peas had been added on rather than cooked in, then this was it. The Keema did look superb, however, authentically – Dry, no visible Oil, no needless Masala. 
I assumed the latter referred to Spice, not temperature. 
The Aftermath
Day two of – The London Trip – and once again Lord Clive was happy to accompany Hector on the quest for quality Curry in SW17. A busy Lahore Spices (111-113 Upper Tooting Rd., Wandsworth, London S17 7TJ England), was passed yesterday on the trek between Tooting Broadway and Tooting Bec. Today, we alighted at Tooting Bec in the knowledge that Lahore Spices was nearer – the top end. 
We remained the only diners until around 13.00 when two chaps came in armed with bottles of wine. Wine with Curry, what a waste. Tap water for us. 
On relaying the Order to the waiter, I firstly had to establish that the Lamb Korma was not of the the common – Coconut laden – variety. I then asked for Desi, Apna, the lot. Spicy was certainly noted. 
A Modest Salad was brought to the table. This featured three slices of Tomato, Clive was not missing out. I found the Onions to be potent. 
Large pieces of Meat protruded from the rich Masala. The Oil was already collecting on the surface of the Masala, a residue would maintain. Green Chillies, which had been no more than halved, were a feature, – Spicy – had been taken seriously. By eating directly from the karahi, there would be no Meat count, yet this was clearly a decent portion. Indistinguishable from my usual Karahi, this looked worthy of a Hector.
One could not but help notice the abundant Peas. This was an authentic Dry Keema, there was no trace of Oil visible. The quantity impressed, around the halfway stage, it became even more apparent that this was a large portion. 
Clive would repeat this at the end of his meal, then added:
Dr. Bernard stated on December 31st last year – Your blog is not complete without reference to SW17. Today, Lord Clive of 
The Menu was provided, I quickly read it through to Clive, his customary Mutton Dhansak (£11.95) would be passed up, he would follow my lead. Meat Karahi (£11.95) it had to be. There was no mention of – on-the-bone – that I could see on the menu. Perhaps the Lamb Charsi Karahi (£14.95/£21.95) would be served – authentically. Note, Hector was also eschewing Fish Masala Karahi (£11.95) in favour of – Lamb. 
A Butter Naan (£1.50) and a Keema Naan (£4.95) completed the Order. No way was Clive not having his Keema Naan. 
I had to bide my time to get any photos of the room. Observing the Fayre being presented, all were having the food of the Indian Subcontinent. Unlike comparable establishments in Glasgow, Burgers and Pizza are not on the menu. How would my Glasgow Brothers cope? 
Ginger Strips, and sliced Bullet Chillies had been stirred in at the point of serving. A threat of Coriander topped the mass of Meat and Masala, no microscopic London portions here. Initially I noted the Meat as cut – small – but reviewed this as I made progress. The Texture would vary accordingly, the smallest pieces being super-Tender, the larger requiring more chewing. Well, one would hope so. 
On asking for – The Bill – it was Rizwan, Mein Host, who came over with the card machine. 
The Aftermath
Dawat, across from Lahore Karahi, opens at 08.00, whereas next door Saravana Bhava opens at 10.00, both remain open all day thereafter. 
Watan opens at 12.00.
