Yes, Hector is back at Shahi Mahal (452 Cathcart Rd., Govanhill, Glasgow G40 7B2) for the second time this week, a practice not unheard of in the annals of Curry-Heute.
Today marks the fifth Curry ordered at Shahi Mahal, and therefore satisfies one of the criteria to be added to Hector’s Recommended Curry Houses and being local – Glasgow’s Top Rated. Not all Glasgow venues visited five times have reached this status, and are probably unlikely to do so.
Hector has become a regular at Shahi Mahal due to the presence of Zahir, formerly of Sheerin Palace, a most understated venue. He has taken his knowledge and expertise a couple of blocks north, and for Hector has added even more. Today marked the third Lamb Karahi experience at Shahi Mahal, and for the second time – the full kilo (£35.00).
Lord Clive and Lady Maggie of Crawley have been in Glasgow since Thursday, and had yet to have Curry. There was talk of Dr. Stan and The Rickmeister joining us, just talk.
Entering Shahi Mahal at 13.40 two familiar faces were sitting at the table directly in front of the counter. One told me that Zahir was not here today. This is something I raised when here with Marg earlier this month for – the kilo. Zahir cannot be here constantly, is Shahi Mahal set up to produce Karahi Gosht and maintain the required standard?
Zahir’s assistant took the Order. To be clear, I mentioned – Lamb on-the-bone. He further clarified – some pieces without. With no Keema Naan on the menu, I gave Clive his options. He chose Garlic, Hector the Coriander Naan. Maggie would share. There’s that word again. I managed to negotiate a jug of Tap Water. A glass of Mango Lassi completed the Order. Maggie was worried that the Karahi might be too much in terms of Spice, the Lassi would provide respite.
Once again, two booths were occupied, we were relegated to the third, nearer the window. Today, no weans, yay!
A young lady brought the water, plates, napkins, but no cutlery. Perhaps all possible weapons had been requisitioned to defend Moscow? In time the customary Modest Salad and Raita appeared, forks and spoons too.
The – kick – from the Raita forced Maggie to make the usual declaration. Hopefully we got that out of the way. What was taken initially to be hair, was later downgraded to thread. Then there was the realisation that these were strands from the fruit pulp in the Lassi. So it goes.
Assistant and the lady assembled the food on the table, one feels there should be a fanfare when a kilo is presented. Both Breads were served whole, box one ticked. 
The Naan at Shahi Mahal, although not served in the classic Tandoori, teardrop shape, are certainly worthy. Puffy at the edges, there was sufficient rising to create the verge of blistering. There was a sufficiency of Coriander, both Clive and Maggie remarked on the quantity of Garlic on the other Naan, Maggie: The Garlic Bread was extremely garlicky.
This Naan, Hector avoids, the Garlic can distort the Overall Flavour of the Curry. Would Clive and Maggie today be having a different Curry experience from Hector?
Lamb Karahi
The Toppings comprised of Ginger Strips, Coriander and sliced Bullet Chillies. There was already a fair amount of Oil collecting on the periphery of the karahi. Having served – round one – I sat the karahi at an angle such that excessive Oil would drain to one edge. Today, nobody dipped into this. On studying my own portion, the Oil is certainly obvious, however, no Oil, no real Karahi experience. I have seen many a kilo in my times of self-indulgence. Some have been significantly – smaller – than others. This Lamb Karahi was at the voluminous end of the scale, and would prove to be comfortable eating for three. Marg and Hector tried to share the kilo last time, a substantial Takeaway was called for.
Ginger was the first Spice to register on Hector’s palate. Then the Spices from the Masala itself kicked in. The Masala was beautiful. With Tomato Seeds to the fore, the Texture was spot on, suitably – Thick – full of Flavour, Earthy.I prefer this Punjabi Karahi to the Charsi which is becoming increasingly dominant.
The Meat was as Tender as should be. Maggie seemed to have the Sucky Bones (we need sound), Hector, the knobbly ones. With a decent – kick – and the Seasoning pitched to perfection, this Karahi Gosht was living up to expectation, but who had cooked it?
At the outset, Clive remarked on the temperature of the food. The joy of sharing the kilo, it comes when ready, and doesn’t have to wait for the other Dishes to be prepared. Clive tends to eat his share of Karahi then attack his Bread. By round two, he had tasted the Karahi without, then with the Garlic Naan. I could tell he was enjoying it, however, his verdict still took me aback:
I think that was the best Lamb Karahi I’ve ever had. It had a kick, but that was spot on. Lamb was tender, I didn’t have to suck the meat too hard to get (it) off the bone. It was hot and right level of spicy hot.
Best Lamb Karahi ever? We have shared a few, Tooting, Whitechapel, and across Glasgow. That was quite a statement.
Maggie:
Pretty much as Clive said. My initial thought, it might be too much (Spice), that did not transpire, very tasty.
I asked the Lady who had cooked the Karahi, it was the – Assistant. I relayed Clive’s comment. Praise where it’s due.
The Bill
£43.00 A better price than when Marg and I shared the kilo.
The Aftermath
We were all smiles as we departed. QED – that which had to be established, had just been done so.
Later in the afternoon, Hector received a link to an online recipe for Desi Korma. This will be cooked as soon as some new key ingredients are sourced.
With the knowledge and experience of years working at nearby 
Zahir said – Karahi – as I approached the counter. Not today, instead I studied the trays at the counter top. Two Chicken Dishes were on display today, no Lamb. If I heard correctly, one was a Korma, but bore no resemblance to anything seen before. This was not of the Creamy-Coconut variety, or the much sought after – Spicy Desi Korma. With – Korma – a significant part of the menu here, I had to ask if – Spicy Desi Korma – would ever appear. There was a shake of the head, so that’s that then. Dream on, Hector. I did verify that Wednesday is Kofta day at 
Zahir brought the Order which included Raita and a mild Chilli Sauce. Having ordered the Seekh Kebab, I could have done without the Chapatti. Maybe the thought of a whole Chapatti was too much to resist? Wholemeal flour, the classic Glasgow style. 
Maybe it is time to accept that I do prefer Chicken Seekh to Lamb Seekh Kebab. Lighter in colour, these were Spicy and Herb-rich. With the sauces added, a fine complement to the Vegetable Curry. That was the plan.
Topped with sliced Bullet Chillies, Ginger Strips and Coriander, this looked to be a worthy Curry. Often sold as a Vegetable Side, this can be a delightful meal in its own right, especially when of the quality presented today. 
The Chillies meant a big Spicy hit on the palate. Then, that something unique which Cauliflower adds to a Curry, registered strongly. Seasoned a la Hector, this was quite a remarkable Curry. The Masala was a fine pulp, Tomato skins revealed their presence, almost whole green Finger Chillies were in there too. What stood out was the micro-florets of Cauliflower which seemed to form a major part of the Masala. These were in addition to the main Cauliflower stems and crowns. The large pieces of Potato had absorbed the Flavours from elsewhere, light and fluffy, truly gorgeous. It is amazing how these two Vegetables work together. British cooking must undervalue Cauliflower. Adding a Cheese Sauce? Bland. Even Hector’s much praised (by Marg) Cheese Sauce. 
The final stretch was a struggle. The quantity of food before me was testing the limits. As ever, Bread was abandoned first. The Chicken Seekh Kebab proved to be a filling accompaniment. What a feed. 
Thunderstorm over, and having completed my duties at the Glasgow Real Ale Festival – G-RAF – it was time to eat. Having been nothing but 
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 (
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. 
This was a pukka start, and gone hopefully, are the days of plastic cups etc., or is this just a case of – green – woke?
Topped with a threat of Coriander but copious Ginger Strips and sliced Green Chillies, this Karahi Gosht did look the part. 
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. 
We went upstairs, possibly the first time I have been up there since – 
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! 
March 18th marked Hector’s 
With the domestic hockey season over, Marg once again realised that if she didn’t join me for Curry-Heute, she wouldn’t be fed. Marg knew where I was headed, and did not question what I had in mind on arrival. No Aloo Keema (£6.00 for Marg today, she was caught in the trap. 
We took the table which has already become – Hector’s spot – in the otherwise empty premises. Two chaps would take the booth behind us, they only snacked. 
Before taking his leave, the assistant offered to change the TV channel. We were happy to stick with the Asian. No offer of –
These are not complimentary – I informed Marg. However, I knew she would appreciate the distraction. Two 500ml bottles of Water (£1.00) completed the Order. 
Topped with Coriander, Ginger Strips and sliced Bullet Chillies, this Karahi Gosht was served in the classic – Desi – style. The quantity both impressed and challenged. Looking back to the – kilo – served last month in 
The Oil appeared minimal initially, but did collect on the big spoon before the base of the karahi was exposed. Thereafter, the slick duly formed. Marg was in here oft with her Chapatti – heart attack on a plate – I warned. Many are put off by the Oil, those who know, appreciate the mother-lode of Flavour contained therein. 
The substantial remaining portion was taken up to the counter, with about a third of the Naan, then duly taken away for packing. 
One of the 5 places for a great Glasgow Curry
Arriving punctually, I gave my Sunday name, we were led beyond a large group to one of the four remaining tables. Ali, I believe it was he, helped me in to the table, the social distancing barrier was still in situ. Actually, as the photo of Hector below shows, this might predate Covid. The decor hasn’t changed, nor have the staff. Surely the lady behing the bar has been there since the 1990s? 
Pholan Devi 
The Naan came as soon as, nowhere near as large as the halcyon days when it was 
That’s a serious Topping of sliced Green Chillies. 
With the abundant Green Chillies, there was a suitable – kick. The Seasoning was woefully lacking. On the second Alishan post in Curry-Heute, ironically titled – 
Keema Khumbi should be served as Dry as a … not have an Oil slick sitting on top. Why was this not dabbed off before serving? Far too wet, again, it’s just as well we had the Rice to absorb the wettest Keema I have seen in yonks. 
It’s got a kick! – exclaimed Marg at the outset. Oh we’re back to the pre-
Having finished all on the table save a scrap of Naan, Ali saw the empty plates.
In the hope that the mob might actually be leaving, and I report the longest departure in history, Marg ordered ice-cream. The Alishan still serves industrially produced Desserts. Honey Pot (£3.95), complete with almonds, was her choice. 
There was a half kilo of brown Turkey Meat needing cooked, and nobody else to cook for. It may have been a year past its – best before – but being a packet of dry ingredients, well, why not? It was time to use up one of two remaining Curry Kits from Rafi’s Spicebox (
We all know that in Urdu, Turkey translates as a variant of Chicken. Brown Turkey Meat is way more absorbent than Chicken, though not having been in the Masala for that long, the limitations of a quick Curry were exposed. There was a definite packet taste, but to be fair, the ingredients had been in the polythene for some eighteen months. 
Not since early 
Hector managed to arrive at 
Eight pieces, a whole Fish, by any other description. When 
14.38, my precious. Shafiq had done well, especially given the stream of customers front of shop. 
Who would need a second Chapatti? Behold, a huge, Wholemeal Flour based Chapatti, featuring one large risen blister. Light, thin, filling, around a half of this would do. 
A classic Shafiq portion, he who once served me a Karahi with fifteen Lamb Chops. There’s no denying that Lockdown affected Hector’s eating patterns, today was a test, has recovery been fully attained?
At the halfway point, a quick Meat count. What remained I’ve been served as a – portion. Fear not, I knew I would empty the plate.
It’s Dr. Stan’s birthday! There had to be Curry-Heute. We arranged to meet at 
The three of us headed west, Dr. Stan spotted us and stopped in his tracks. He had deduced the scenario – 
Hector and Mags last dined at 
A jug of tap water plus a 0.75l bottle of Sparkling Water (£3.95) completed the Order. This must still be the best value Sparking Water in the city. 
The Starters came in good time, however, that we were having these was eating into the parking.
Three large, not a bad quantity given this was part of the meal deal. 
Again three large pieces. Well fired, this may be something for Hector to consider next time. Mags was impressed:
A pair, as expected, they did look a bit thin. Spiced in their own right, the accompanying Sauce certainly boosted this significantly. The Flavour of the Lamb Mince took me by surprise. Is it possible that having had Chicken Seekh Kebab more often, the Hector has actually developed a preference for these? 
The sliced Green Chillies differentiated Hector and Mags’ Curry. A couple of Ginger Strips completed the garnish. With a sufficiency of Meat protruding through the Thick Masala, all was set. 
There was a Big Spice hit, guaranteed by the extra Chillies. The Seasoning was decidedly – low. It’s possible that I still had the halcyon days of the 
Enjoyable as this Karahi was, the full depth of Flavour hoped for, was not revealing itself. Nor was the customary 
Apart from being served in a different karahi, this appeared to be indistinguishable from the Karahi Gosht. The Flavour, however, would be markedly different. But as the Hector was not having this today, then one may look to 
One can see the Herbs mixed through this wonderfully Dry Keema. With no Oil showing, this must be as fine an example of the genre as one can encounter. 
Marg made short work of this. One was enough, so the extra Chapatti was shared with Mags. Marg immediately remarked on the portion size, her karahi was full. This was the Lunchtime Menu portion? Marg demolished all this and her enjoyment was declared. For reasons that shall unfold, there is no direct quote. 
Every so often, a classic photo opperchancity presents itself: Adam, at work, Mr. Baig, surveying his empire…
A – Bank Holiday Monday – whatever that means, Hector is home. Unusually, Marg has no hockey and knows if she doesn’t come for Curry-Heute, she’ll not be fed. Glassy Central (285 Sauchiehall Street, Glasgow G2 3HQ) has been visited a couple of times recently, Marg had yet to experience – Glasgow’s first Desi Pub – however, she has been to 
To date I’ve had the 
The Curry pots were brought first, neither of us could start until the Bread or Rice arrived. It is frustrating watching hot food going cold. After a few minutes the Naan came, and later the Special Rice. On seeing the Rice, I knew I should have checked, so let this be a warning to all – not for sharing – but ordering two portions? 
Having just returned from Europe where abundant Rice is inclusive, that would hurt. With Cauliflower, Carrots and Green Beans, a tasty Rice. Marg took little more than a Soupçon, Chapatti remains her preferred accompaniment. 
A modest garnish of Coriander topped the tall pot. A suitably Thick, brown Masala shrouded the Meat which reached double figures. Still great value here on the base price for Curry. 
The Lamb was decidedly Tender, one senses quality Meat being sourced here. There was a distinctive Flavour, however, if I write a House Flavour then I’m giving in to – Desi. With a slight tang, the Spice was definitely there, no whole Spices to identify. The Seasoning was below the Hector level of perfection yet the Flavours were coming across. 
The wedge of Tomato, and I suppose the flatter pot, distinguished this Curry from the Garam Masala. Otherwise, they were indistinguishable. The Hector Soupçon revealed no significant difference either. Like Hector, Marg cleared her plate, nothing was left:
A tasty dish with a smooth sauce, some chewy pieces of Lamb, but overall, very tender. I enjoyed the small portion of Vegetable Rice, however, the Naan was more like a Chapatti. (which suited Marg)
An Indian & Thai restaurant? – not Hector’s usual cup of tea, but hey-ho, one never knows. Arriving at 14.00, Diyo – Indian & Thai Restaurant (Tadeusza Kosciuszki 23/1z, 50-027 Wroclaw Polska) was empty, though as I was about to depart, two pairs of diners did arrive. 
Ginger Strips and a sprinkling of Coriander topped as Thick a Masala as one can encounter, the antithesis of 
Whilst – packet of mixed Spice – came to mind at 
