Karahi Palace (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ) on a Saturday has become a ritual over the last three weeks, fear not, Hector will move on soon. One cannot have the same Curry at the same venue every time. As has been the case in this sequence of visits, the Hector has torn himself away from the perpetual Karahi Lamb (£12.00) in favour of the Spicy Lamb Korma (£10.00) accompanied by the excellent Mushroom Rice (£5.00).
Dr. Stan and Mags were waiting for the punctual Hector at 14.00. Dr. Stan had already ordered a can of Mango Rubicon (£1.50), where did he think he was? Tap Water would suffice thereafter.
As always, Mags was having Aloo Gosht (£11.00) with a single Chapatti (£1.20). I note a sneaky extra 20p has been added to the price of the Bread. Dr. Stan was here to sample the Spicy Lamb Korma which has grabbed Hector’s attention in recent visits. What makes the meal extra special is the Biryani-like Mushroom Rice (£5.00) served in a quantity sufficient for two portions. We would share this and a Chapatti. The Bread was really just to wipe the bowl.
Shery took the Order, Ayaz began working his magic. Another customer took a seat behind me, he too ordered Biryani. After a decade of having nothing but Bread at Karahi Palace, I have certainly become more aware of the Rice options.
No Salad distraction today, and the Tap Water may have lost its chemical taste. After a period of audible scraping, Shery brought the food.
The Chapattis seemed incidental, they did their job. Once again, the Mushroom Rice was totally satisfying, and this week, there would be no waste or Takeaway. Fresh Mushrooms in a well-flavoured Pilau, it sort of belongs with a Curry.
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Spicy Lamb Korma
Today, I was convinced I could see Tomato Seeds in the Blended Masala. Black Cardamom and Cinnamon Bark were revealed as I decanted the solids. Dr. Stan had a Sucky Bone today, the Hector not. The bone count was minimal meaning a lot of eating.
Spicy by name, Spicy on the palate. Let’s say the level of Seasoning was – understood. Why is that the Meat in Curry Cafes tends to give so much more Flavour than Restaurants? There was a comforting amalgamation of Spices, complemented by a hint of Creaminess and Citrus.
Dr. Stan was quick to appreciate that this Curry was markedly different in Flavour than our customary Karahi:
That was very good. Spiced, a different sort of flavour, not sure what it was. A good kick, I can feel a warm glow.
At the end of the meal, Dr. Stan acknowledged that the Mushroom Rice had significantly enhanced the overall experience.
Aloo Gosht
Usually a Shorva as tradition requires, the Masala today was indistinguishable from the Spicy Korma, well in terms of appearance. Mags drew my attention to a Sucky Bone and whole Peppercorns.
Rammed full of flavour – was an early comment. Why the Masala was thicker today, I didn’t ask, not my Curry. Clearly, this was a departure from the norm at Karahi Palace, however, it was certainly up to scratch:
Fantastic, thick sauce, I don’t know how they managed to pack in so much flavour, but they did. Tender meat, they should make this their signature dish. Still the best, incredible flavours.
Mags went on to recognise and appreciate the Salt content in her Curry, is she finally coming on board? Signature Dish? Karahi Lamb certainly is regarded as that in Curry-Heute, 
with the Spicy Lamb Korma a close second. Can one have three Signature Dishes?
How many Curry Houses could claim this?
The Bill
£39.90 For three diners!
The Aftermath
When possible, I take photos of the prepared Curry as posted above. What on earth was this slimy creation, full of the dreaded green mush?
Chicken Jalfrezi – Shery informed me. I told Ayaz that this was the antithesis to what I consider to be Curry, but I know two people who would love it.
Fond farewells, I advised that I will not be back until next month, however, there’s nothing to stop Mags and Dr. Stan maintaining the ritual.
Arriving at 19.00, it was pleasing to find a dedicated car park round the back, this meant there was no need to park on one of Glasgow’s main radial roads. Divans Darbar is up a flight of stairs, diners beware. After a warm greeting by two staff members, we were shown to a table on the far side of the room by the chap who I would later learn to be from Romania. He was decidedly more front of house than the chap I would have guessed would be – Mein Host. 
The Naan was exactly that which Hector seeks. Served whole, it was a size such that we would not be left wanting. With an array of burnt Blisters, the Bread had risen, thick and puffy. There was a sufficiency of fresh Coriander, the Garlic was not overdone. 
This too was different from what was anticipated. Chettinad does not have to be – Soupy – and this certainly was not. I took the Toppings to be Coconut with a Coriander garnish. There was no sign of the hoped for large, dried, Red Chilli which I associate with South Indian Curry, i.e. The primary source of – smokiness. Curry Leaves were unearthed, another potential source of smokiness. 
I waited for what should have been an eruption of – Chettinad Flavour – on the palate, it wasn’t coming, and never would. Had the Coconut been toasted and the Curry Leaves dry fried, then this might have been achieved. Sadly, that was not so. I had to quickly dismiss this Curry as not being as described. This was not a Chettinad.
Start again. Despite the infused Rice offering a confusing Flavour, there was still much here to enjoy. The all important Seasoning was pitched at a decent level, the Spice Level, whilst never demanding, was noticeable. Overall, this was a pleasant Curry, there was nothing here – not to like – even though a greater intensity of Flavour was anticipated. Tender Lamb in a suitably Thick Masala is what the Hector seeks. Perhaps, one day, I’ll establish the difference between this Curry and their Bhoona. 
Keep the Hector away, a classic example of what is eschewed. There was an almost Mushroom coloured hue to the grey/brown Soupy Masala. The level of Creaminess here was way beyond that which stopped Hector ordering Saag/Palak in Mainland Europe. That Marg was declaring her appreciation of Creamy Spinach was a revelation. For once, Hector declined even a – Soupçon. 
The chap whom I had assumed to be Mein Host, cleared the table. Our enjoyment was expressed, Hector, of course would have more to say. 
Chef came out from the kitchen, Calling Cards for all. There was talk of inviting Hector back for – something special. Bring it on! 
Back from 
To accompany, I had to have the Mushroom Rice (£5.00), even though I knew it’s in reality, a portion for two. Half would go to Hector’s House. Ayaz confirmed the Biryani style of the Mushroom Rice, and I remembered to ask for – 
The Mushroom Rice, a Biryani, was a rich Pilau with Green Cardamom and quite a few whole Cloves. With Fresh Mushrooms, this had all the substance and Flavour one could desire. At one point I thought I might manage the lot, sense prevailed.
At the point of ordering, Ayaz knowing this was for someone else, confirmed the Karahi would be still be a la Hector: extra Salt, extra Methi. 
Large pieces of Lamb on-the-bone, sat in the dark, Yoghurt-rich Masala. Herbs had been stirred in, this Curry could have it all. I arranged the Meat on top of the Rice, keeping back some of the Masala for the end. Sliced Green Chillies had been cooked in, a Korma bearing no resemblance to that which appears in Mainstream Menus. 
The Lamb was astonishingly Tender, and was bursting with Flavour. Well Seasoned Meat, well Seasoned Masala, this is what the Hector seeks.
With the remaining Masala poured over, it was evident that there was not enough Curry for the Rice. The appetite sated, it was time to call it a day. 
Sunday Lunch
Telangana Lamb (€19.00) is what impressed the Hector on 
Bier seemed better value than Water at the point of ordering. There wasn’t much in it. Although printed menus are available on request, the staff at 
Individual bowls of Basmati were brought, a decent plateful, no wastage, every grain would be eaten. 
The Cheese Naan made me ask Steve a simple question:
Yes, the Masala was Soupy, but one has come to accept that this is how the majority of South Indian Dishes are served, Sukka being the exception. The huge Red Chilli floating on top of the Masala was a welcomed sight, classic South Indian Curry. 
I counted six large pieces of Lamb, plus a tiddler, as I arranged the Meat on the Rice. Steve had a piece of Potato in his serving, as I did 
With the remaining Masala poured over the remnants, Hector’s strategy was bearing fruit, every mouthful whether it be Rice and Masala, or Meat and Masala, was a joy. 
The Bill
Mela (Crellestrasse 46,10827 Berlin Deutschland) is the seventeenth 
Mela was recommend by a taxi driver when I passed through 
Mela is located in Schöneberg in the south west of 
On no, here we go again. What on Earth was this? The Masala was minimal, a positive. But this was not Curry, it was a classic exampleof what passes for Karahi in many, European in particular, Indian Restaurants. Behold the Big Onions, some cooked, some less so. Was Rice the correct accompaniment? 
The Tender Mutton was plentiful, initially giving more than just the Flavour of Meat but stopping short of the ubiquitous – Euro Curry Taste. In time, the Meat as a source of Flavour, dried up. There was next to no Spice coming from the Mutton. The Seasoning in what little Masala was present was fine. Both Steve and Hector added some of the Green Mash to give the – Curry – a boost. Whatever Flavour the Masala was able to give was eroded by the dominance of the Big Onions. Too many Onions. This was not a Curry, this was – Stir Fry. 
Don’t judge a book by its cover – remarked Steve as he ate. Later he added:
I started again. On mentioning – Desi/Apna – there was no response, I suppose he was hardly going to admit there was better to be had elsewhere. Somewhere in 
Having spent five nights with Lord Clive and Lady Maggie of 
The Order was nearly sorted, Clive then asked for a Keema Naan, not available. Alternatives were discussed – Garlic, Chilli, Coriander Naan (£4.00) replaced one of the Chapattis. Shery came to finalise the order on paper, Ayaz had lost a Curry. Oh, and Mags had arrived, so the Aloo Gosht may have been the missing piece in the jigsaw. 
A meal I have eaten here many times before. Today’s had something extra excellent. – said Clive. 
If one looks carefully, the Garlic Chilli, Coriander Naan was served in four pieces, and was substantial. The portion of Fried Rice was more than Maggie would manage. Cumin Seeds were mixed through. Then there was the Mushroom Rice. It became immediately obvious why this cost a fiver. A mountain of what was in effect a Biryani was served up to the Hector. The Pilau was enhanced by the presence of Cloves, Cinnamon, Green Cardamom and even Lemon rind. A couple of stray pieces of 
A Curry served in a bowl, not what Hector is used to at 
The Village
Why Mags has this with Bread often puzzles, surely the nature of the Masala commands Rice? However, the intensity of Flavour from the Shorva-esque Masala may be absorbed. Mags’ choice, she must know what she’s doing.
One takes a notion for Spinach, else it is avoided. This gives the appearance of being a Masala with Spinach, as Hector likes it. However, as the bowl was emptied, so a Spinach Mash was revealed.
Maggie immediately praised the Chicken, this was at the standard she expects and a vast improvement over that which she endured a few nights ago at 
When Hector and Marg arrived at 
Prices have increased, they had to. My Chapatti would cost a whole £1.00, still an honest and sensible price. I did my best to record the 
A couple of Takeaway customers came in whilst I waited. 
It never looked so appealing. 
Nobody serves hotter food than 
The Meat was sublime, nothing false here, as authentic as a Karahi can be, giving of Flavour. Green Chillies had been cooked into the Tomato-rich Masala, Ayaz and Rashid both know my tweaks, extra Methi, a bit more Salt. The Seasoning tonight was perfection, and so all the Flavours were released, crucial. 
No Sucky Bones tonight, the bone count was minimal, as if Ayaz would spoil the moment. Spoil the moment? This was a moment to savour. The well worn cliché about not knowing what you’ve lost until after it’s gone, rubbish! Other venues may serve something similar, there is a distinctive 
Find a Curry House in East Grinstead – was the instruction. Having studied the options, it had to be Curry Kitchen Takeaway & BYOB Eatery (194 London Rd., East Grinstead RH19 1EY England). Why? Their online menu showed two versions 
of Karahi Gosht. One – Lamb Korai – featuring the offending – 
Clive, Maggie, Hector and Dr. Stan arrived at Curry Kitchen at 20.30. Yes, Dr. Stan had been captured having spent a fine afternoon at East Grinstead’s – The Engine Room. A Wednesday night, around three tables were occupied, one definitely had taken advantage of the – BYOB. For us, Soft Drinks sufficed: £1.90 for 330ml bottles of Still and Sparkling Water. Dr. Stan had Tap Water, actually a weak solution of Calcium Carbonate. Clive was content to pass.
A tenner on – The Bill – already for sod all, is how the Hector sees it. Clive disagrees. Many venues simply provide this as a welcome and a thanks for having brought them the business. Maybe in the current hard times, Hector will have to come to terms with this. Maybe not. 
Whilst Maggie waited for her Starter, I once again raised the point that she tends to – over order, and under eat. If she consulted a well known and reliable Curry Blog, it is clear that Maggie has never finished a Curry having had a Starter. Depending on the portion size, there could be three Hoovers loitering, ready to assist.
This was different. Rather than a deep fried ball of Mushroom in Gram Flour, this resembled a Mushroom Chaat. Syboes were in the stir fry. Perhaps the waitress could have given better advice. In what way would one need this Mushroom Bhaji when one has ordered Mushroom Rice? 
The heart sank when this was placed on the table. This had all the appearance of the worst possible interpretation of what a – Karahi – can be, a Stir Fry. The Big Onions should quite simply not be there. Pieces of – red – also disturbed, most turned out to be Tomato, however, 
Some may worry about Putin starting WW3, Hector was not about to. The pen is mightier than the sword, aye right. I dipped some of the excellent Naan into the Keema Masala. 
I enjoyed that, tasty, plenty of meat. 
Having had a not so impressive 
To be fair to Chef, the Meat would not be cooked in this style of sauce. If one orders a – Curry – such as this, then this is what to expect. 
When this arrived, I took it to be the Hyderabadi, until I saw the latter. One would expect a sea of Daal, however, this looked quite decent. Coriander and Syboes topped the Masala, along with a wedge of Lemon. My records do not show the menu description of this Curry. It appeared to have an Onion-based Masala presumably with the Daal added towards the point of serving. An easy way to create this, and it looks way more inserting that many a Dansak I have seen Clive eat. Clive loves a Dansak, and as this Blog regularly relates, every Dansak is as good as, if not better than its predecessor.
Mein Host, Sharif, was sitting in the far room, I sat myself down at his table. We had a wee chat. He confirmed the Keema in the Karahi. I had to tell him that the Onions were quite inappropriate (as served) and this most certainly was not a Lahori Karahi. I did confirm that despite that, the overall Flavour was – wonderful! 
Trips to 
Today the Meat Platter was – Hyderabadi Lamb Thali (£16.50), a veritable mountain of food.
The Mini Poppadoms went straight into the Mix Veg Pickle Dip, very tasty. However, the strength of Pickle can wipe out the taste-buds receptive capabilities for what follows. The Daal was served – hot – and so provided an interesting alternative to the cold Pickle, a decent Daal. Clive’s tactic was to dip his Naan into the Daal, a time consuming feat given their relative dimensions. 
It was time to address the Curry and Rice. The Rice was emptied on to the tray, the Hyderabadi Lamb arranged on top. There was still plenty of Daal and Carrot/Mooli on the periphery, diversity was certainly the name of the game. 
The Masala had a Mint Leaf garnish, would Curry Leaf not have been more apt? The Tender Lamb was Dry, Earthy. Although the Masala looked the part, it was void of Seasoning, and consequently was lacking in Flavour. A pity, it was all going so well until this point. The detailed description of what was in the Masala was lost on me. This is when the remaining components came into play. The Carrots/Mooli added a crunch and some more Flavour. The Daal and Rice worked well, even though that in itself was a strange combination. Time to scrape the Pickle Pot. Everything bar the Masala had something to offer. Seasoning has not been an issue here before.
Very hot in temperature, I thought the Curry was quite tasty, and the meal as a whole was absolutely ample. 
The Aftermath
I had already persuaded Clive that we should order three Main Courses. London Portions – unless one has a Starter, there’s a good chance you’ll leave simply wanting more. Bhuna Lamb – Chef Special (£13.00) with the 
The waiter did the raised eyebrows when I asked for Bhuna times three. Maybe they should offer their Mains in differing sizes? One is always happy to pay extra for a declared larger size of portion. Paying extra? The prices at The India Club have increased in line with inflation, not the level admitted by the government, but the reality to reflect the cost of key ingredients having doubled.
When one orders Pilau, one expects a bit of colour, not today. The Rice did have Cumin Seeds, always a bonus. The sensible portion was enough to cover the plate, who needs more Rice?
Served – naked – as requested, the Dark, Rich Masala beckoned. I tilted half a portion of Curry over my Rice and did likewise for Clive. This covered more of the Rice than I had envisaged. Has the portion size actually increased? The irony.
When the full portion was added, here was a feast. The Meat count was well into double figures, possibly approaching the half kilo, this was more like it. There was only a trace of Oil. Here was a classic Tomato-rich, Minimal Masala, an authentic Bhuna. Why do so many venues get this wrong? 
Remember Curry Houses back in the 1960s, OK, 1970s? There was something simple, straightforward back then, an instant blast of Spice. This Bhuna may have shared the appearance but was markedly different, a slow burner. The Spice felt innocuous at the start, but registered slowly on the palate, growing steadily. I recorded the Seasoning as – neutral. Similarly, the Flavours revealed themselves gradually. Had this been a first visit, there might have been concern, however, one knew what was coming. Every mouthful was better than the last. This is where the added quantity came to the fore. A standard portion, and it would all have been over too soon. That the Meat required a good chew also prolonged the pleasure, and no, it wasn’t tough, far from it. Today I got to savour this wonderful creation for even longer. 
Every grain of Rice was meticulously rounded up, the solitary Green Cardamom is all that remained on the plate. For the first time at The India Club, I felt replete, sated.
£47.00 Service not included.