Today’s visit to Akbar’s (573-581 Sauchiehall Street G3 7PQ) was mooted by Chapatti John to follow our recent visit to Namak Mandi. In the interim, Lord Clive of Crawley announced he was coming north, today we would be five diners.
Marg was waiting outside Akbar’s as Hector arrived for the 17.00 opening. John was at our tail, Dr. Stan escorted Clive a bit behind. I noted the poster in the window, a new addition to the menu – Charsi Karahi – available in Lamb at £13.90. It’s good to see this authentic Dish from west of Punjab being made available, one day. Prices in the new menu were up about 20%, so where do the government source their inflation calculations?
There had to be Lamb Chops, or Meat Chops (£6.70) as Akbar’s call them. Clive and Hector would be making comparisons with The Downsman (Crawley) who have set the standard. Dr. Stan would have his customary Seekh Kebab (£5.50), the price of which looked absurd. John would have Liver Tikka (£5.70), hoping it would be as impressive as when he last had this Starter.
Knowing that Hector was not for sharing, and not wishing to be left out, Marg ordered a Popadom (£1.70) and some Mango Chutney. I made no comment at the time, but this is a truly ridiculous price for a Poppadom which many venues are happy to supply on a Complimentary basis.
Today, Marg would have her Keema, both she and Dr. Stan ordered Karahi Keema & Matter. John kept to his usual script – Karahi Gosht & Spinach (£13.40), Clive likewise – Chicken Dansak (£11.45). So much for Lord Clive having a Bradford Curry. Now for Hector.
Roshan Lal has been Hector’s favourite Curry at Akbar’s over the years. The description of the Roshan Lal contains the offending ingredient, however, having this withheld has never been a problem. The staff today, bar the Manager, were all new. I had difficulty convincing our chap that Roshan Lal, a la Hector, was possible.
There was resistance, the Capsicum may already be cooked in.
I don’t want to see any – was the firm instruction. He went off to check, all was well.
Can I have Desi-Apna-Asian Style please?
All but Marg then asked for the same.
It is crucial that one asks for this at Akbar’s, else one receives a much lesser Curry. Only on my second visit here did I fail to communicate this, I did not recognise what came.
Marg would have a solitary Chapatti (£0.90), John a mere three. Dr. Stan, Clive and Hector would share a Coriander & Chilli Nan (£3.95). Three of us might manage a single Naan, might. Bread prices at Akbar’s remain sensible and reflect their Bradford roots.
The bottle of Tap Water was replaced oft. This water tasted better than that served south of the river, no obvious chemicals. It all comes from Loch Katrine, so why the difference?
Meat Chops
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.
The Chops were moist, succulent and gave off a Big Spice hit. The Flavours were intense, whatever was in the Marinade had truly worked. These were glorious, however, at the back of my mind there remained the – what if? Maybe I should ask for two as they come, and two cremated Chops?
Clive agreed that these Lamb Chops certainly rivalled The Downsman. I haven’t had Lamb Chops in Crawley for some time, the prices there became off-putting and that was before the current spiral of inflation took hold. I believe it would still be fair to say that Akbar’s remains much better value.
As I finished each Lamb Chop, so Marg took the bones. This is how all of my Chops ended up across the table.
Seehk Kebab
Again I ask, £5.50 for these? Truly, they have shrunk.
As always, Dr. Stan enjoyed his Seekh Kebab – Mmmm.
Liver Tikka
Hopefully, I will never have to taste this. Serve me Brains, Testicles, the scrapings from the bottom of the pot, as at Sheesh Mahal (Bradford) and I’ll have a go. The Texture of Liver simply does not sit well on the Hector palate. John was thoroughly enjoying his Starter:
The best liver I have ever tasted.
The quantity impressed also.
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.
There was a suitable break between Starters and Mains. There had to be. It is rare for Hector to have a Starter unless they are known in advance to be outstanding as was the case last week at Punjabi-Ibrox with their Keema Padora. Hector has done well of late, and is aware that the next few days are going to be a period of Curry saturation. Maybe this is why there was so little consumed at the start of the month, I know what awaits.
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.
Eventually, and without a fanfare, the huge Naan was presented. They have to get the Naan right at Akbar’s else it wouldn’t work.
The covering was ample, the Bread light fluffy and with a sufficient level of dough to satisfy the Hector. We managed all but the tip/point, which frustratingly is Hector’s favourite part of a Naan.
Roshan Lal
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.
The Lemon plays an important part of the Roshan Lal, in fact I should have asked for more. Squeezing the Lemon adds a wonderful Citrus bite. I decided not to wait for the Bread.
Bloody Hell! This was astonishingly wonderful. The Big Taste of Bradford Curry attacked the palate. The Herbs were full on, the Spice and Seasoning pitched perfectly. I started on the abundant Meat, so full of Flavour. This one cannot take for granted but differentiates the Mainstream from special venues.
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:
This is wonderful!
Why would people have this as described on the menu when this version is available?
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.
This was a Curry I could eat often, yet visits to Akbar’s are relatively rare. If only they would open earlier.
Karahi Gosht & Spinach
Visually, this was identical to the Rohsan Lal, right down to the wedge of Lemon. They wouldn’t would they?
Fantastic flavours – remarked John who had no problem downing his three Chapattis.
Asian-style made it just perfect.
*
Karahi Keema & Mattar
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 Keema Padora last week at Punjabi (Ibrox)? Maybe it was.
It has been a long time since I had a Bradford – Keema Mutter, well worth the wait – said Marg.
Why don’t we got to Bradford tomorrow? – was almost my reply.
Very fine Mince, perfect with the Chapatti.
Dr. Stan added: It was great, very spicy and plenty of it.
A lot of perfection so far.
Chicken Dansak
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.
That was fantastic, never had a dry Dansak before. That was marvellous.
It appears we all enjoyed our Curry.
The Bill
£99.90 I suggested we round it up. Nobody got it.
The Poppadom was £1.00, not as printed on the menu.
The Aftermath
Our waiter was well taken care of. We walked past the line of staff, everyone who visits Akbar’s is greeted like a celebrity.
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
When Chapatti John spotted this photo published on a certain social medium by 
Dr. Stan and Hector had previously agreed to share a kilo of the Special Namkeen Karahi (£33.00). John announced that he had eaten earlier, and had therefore taken the edge off his appetite. John couldn’t face the Mixed Grill (£24.00) on his own, he agreed to share a kilo with Mags. Hector was having the Chilli Naan (£3.00), Chapattis were not on the menu, John enquired, Chapattis (£1.00) were ordered.
I have written about Namkeen Karahi already this week. Do read the account of my controversial visit to 
A Complimentary Salad, featuring Green Olives, was provided along with Chilli Sauce and Raita. Once divvied up, this was no more than an Amuse Bouche. We all commented on both the Flavour and Spice Level of the Chilli Sauce, excellent. 
The Wholemeal Chapattis were suitably large, great value. They were presented as – Roti, but didn’t go crispy. In my Blog, theses are – Chapattis. Five in all came to the table. I’ve seen John wade through piles of the things, today two sufficed, Dr. Stan wasn’t holding back, he was soon well into his second. 
The Chilli Naan had abundant Coriander too. The Naan was decidedly thin, not the risen, puffy Naan I dream of. However, this was ideal given the quantity of Meat facing me. That I nearly managed all of it, I found to be remarkable. This Chilli Naan proved to be the perfect accompaniment. 
Photos of both, the one on my side of the table would turn out to have more bones. John would announce later that he only had three bones on his plate, this suited him. John invited Mags to draw a line, difficult given the quantity of runny Masala. Dr. Stan took a share, I did the same, that which was left was easily another portion each. 
These were – good – kilos. Being John’s first Namkeen, I had to explain the difference from our usual Lahori Karahi – Salt and Black Pepper, nothing – 
Half a Chapatti, a scrap of Naan and piles of Bones is all that remained at the end. The families had long since departed, peace in our time. Time for some contributions:
Mein Host had been popping in and out throughout our visit. As we departed, I congratulated him on the quality of the Fayre. He asked if his son had told us the big news, nope. Announced today in the media, 
outgrown their present locus. This could well become the largest Curry House in Glasgow. A one minute walk from the south side of the Suspension Bridge, this should bring even more business.
Challenges, confrontations even, are rare in Curry-Heute, that this reviewer was in full Hector mode, before a morsel had been eaten, must be a record. Welcome to Edinburgh. 
Mother India Cafe (3-5 Infirmary St, Edinburgh EH1 1LT) has no apostrophe on the exterior signage, whereas Glasgow’s original 
The room I was in emptied somewhat, save the family group along the opposite wall. The wait was appropriate. 
The Paratha ticked most of Curry-Heute’s boxes: served whole, layers, flaky, the spiral. Seemingly a near perfect Paratha, however, it did turn to crisp as it cooled. I couldn’t help but think about the beautifully soft Malabar (white) Paratha as served at 
The bright orange colour has become a feature of the 
The pot was commensurate with a Tapas portion, what came out astonished. The Dark Masala was separating as the Oil does in my beloved Karahi. But this was not Oil, it looked more watery. A sprig of Fresh Spinach sat atop. I decided to empty the pot on to the plate such that I could stir the Masala once more. 
Saag v Palak, are the terms truly interchangeable? As has been written oft, when ordering Palak Gosht, Hector hopes for Masala with Herbs, not a mash of green and nothing recognisable as a sauce. This Herby Masala was decidedly – Soupy, something one tries to avoid. I counted the Meat to six, however, two pieces of Lamb were enormous. These would not be halved but – thirded – taking the portion up to double figures. For a Tapas portion, this was impressive. Thirded – never used that before.
The Lamb was such a disappointment. Once the pieces were opened up, the pinkness was to the fore, absorption of Masala and Flavour had basically not occurred. Bland Meat. 
He mentioned the regional variations of cooking in 
Vindaloo (traditionally a Pork Curry). A bit of research that day, and Vasco da Gama became my hero.
Glasgow – 
Peterborough – 
Sometimes the craving is for Spinach, today it was Achari, a hangover, if you like, from last Wednesday’s visit to Cilantro (Edinburgh). I was just getting into their wonderful Achari Aloo when knew I had reached my limit. I know of no Achari Aloo being served in Glasgow, so it was back to 
A 250ml bottle of Sparkling Water (£1.95) and Mushroom Rice (£3.50) would accompany the Achari Gosht. The waitress offered Lamb on-the-bone, an option always taken. I asked for Desi style too to ensure I would receive the best Curry that 
Given the quantity of Masala present, Rice was certainly the correct option. I decanted the Meat, I think I reached a count of eight, eventually. Strangely, bones with no Meat attached were in the mix, this did feel like a bit of a con. The Meat was super-soft, and gave off so much Flavour, I’ve done well in this respect of late. 
Desi style – the Spice hit hard, the Seasoning was a la Hector, perfection. The Pickle Blast satisfied the craving, I even ate the Lime Rind. I was so glad I had ordered the Mushrooms, the extra solids were most certainly required, else I would have had only Rice and Masala in the endgame. Every grain of Rice was eaten, Hector was back on form. No excesses today, a portion of Curry and Rice that ticked all the boxes. However, at the end, the quantity of bones did look somewhat disproportionate to the quantity of Lamb actually eaten. 
The Bill