Shahi Mahal (452 Cathcart Rd., Govanhill, Glasgow G40 7B2), in the heart of Govanhill, Glasgow’s – Southside Curry Quarter, is a new addition to the Lahori/Punjabi Curry scene. Discovered on Monday, Hector was straight in to investigate. Zahir, Mein Host, instantly recognised Hector, Rashid at Karahi Palace introduced his friend a year or so back. Zahir is the former Chef at Sheerin Palace, the second of their Chefs to go it alone, Ahmed at Darbar Grill being the other. There is a long history of the Allison Street Chefs moving around.
A day of intense showers in Glasgow, Hector took refuge at Shahi Mahal at 14.00. Zahir was in the same spot, accompanied by a friend. Initially, this appeared to be a one man show, though during my stay, two more staff arrived.
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 SW17, Burgers and Pizza are on the menu, this is what the kids go for, a change from what they have at at home.
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. Shahi Mahal is the only proper sit-in Curry House on Cathcart Rd., though Waris will squeeze you in at nearby Deira Lahore.
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.
Lamb 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 Yadgar achieve was not there, the distinctive Karahi Palace experience neither. This was a Karahi which merits its own category. Peppery, if anything, it was closer to DumPukht than those just mentioned. There was ample evidence of the Tomato base, if Onions were here, they had long been dissolved into the Mash. The Meat varied from superbly Tender, to a bit chewy, or was that just the Hector struggling towards the end.
The Masala was in the correct ratio to the Meat, Sucky Bones were here too. Masala on the Naan, Lamb by the spoon, Salad by the fork, this was a fun way to spend the middle of a Saturday afternoon.
Zahir was serving a family that had arrived, he stopped to check up on my progress. I congratulated him on the – Seasoning – he appeared to recognise what I was getting at. I wonder how often Zahir got to cook this at Sheerin Palace?
Towards the end I spotted whole Green Chillies cooked in. The Oil was never more than a residue. Having avoided sharing a kilo for quite some time, I was determined to do this justice. The doggy bag was considered then dismissed, let’s at least finish the Meat. The Naan had long been abandoned, With the last piece of Lamb taken care of, I accepted that the remaining Masala was beyond my capacity. There was no need to cross the peak threshold of pleasure.
What a Karahi Gosht, hopefully, this will be the first of many enjoyed here. It’s up to the troops to say when they wish to join me.
The Bill
£23.00 No complaints. Zahir would have preferred cash, but took a card payment.
The Aftermath
There had to be a photo of Zahir in his new place of work. I enquired about Rashid’s (Karahi Palace) progress, he’s still in Pakistan.
The menu contains – Kashmiri Korma – my other favourite Curry. Alas, there was either a misunderstanding or it is the case that Zahir’s Kormas all have Coconut. Kofta Anda does make an appearance here, it has to, but there appears to be no fixed pattern to what Zahir puts out.
The Vegetable Curry did look enticing, next time.
And was that Daal Makhani? Mmmm.
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.
Hector let loose in Glasgow on a Wednesday? That can only mean one thing, Kofta Anda at 
The tray with Kofta Anda was on display under the glass counter, for once I resisted the Aloo Gobi. Mein Host took the Order: Kofta Anda, one Chapatti, one Meat Samosa. I returned to my seat, at other tables the debris from two previous diners was in situ, and would remain so. There is no ceremony here, there’s no menu or prices on display either, WYSIWYG. Things are different in Govanhill, double parking along Garturk Street is also OK. MOT central. 
A chap brought a Chapatti from the kitchen, he looked around, as there was no-one else, he placed it in front of me. Large, Wholemeal, well fired in parts, this would do the job, albeit, there would be the inevitable splashes. One cannot have Rice with Kofta Anda. 
Four Meatballs, only four? 
The first intake of Shorva caught the back of the throat, Spice, Seasoning and Soupy, authentic Shorva. Desi Man! I cut the Meatballs up into smaller pieces, not necessary, but who wants this to stop in four bites? These Kofta had the required level of Seasoning, and seemed more – Meaty, one up to 
At first I thought there were two, something to do with the fold in the pastry. Hot, greasy, the Samosa was packed presumably with Lamb Mince, plus surprisingly large pieces of Potato. Had it arrived first, I would have enjoyed my first ever Samosa at 
