Lahore Karahi (145 King St, Aberdeen, AB24 5AE), has been on the list of Hector’s Recommended Curry Houses for many a year. There have been bumps along the road when either the service, or the food, has made me ask – what’s going on here? This evening, I was left to ask the proverbial – wtf?
Our third Curry in Aberdoom in four nights, so far, excellent. And I thought I was keeping the best to last. We arranged to meet Graeme and Euan at 18.30, our first Curry together for two and a half years, a reflection of the time that has been stolen from our lives. Marg and I arrived first, the new signage was recorded, four other diners were in situ.
The new menu was brought, some minor omissions perhaps, the price increases were certainly dramatic. The Mains have gone up by 50%, as have the majority of the Rice Dishes. Beware of the Mushroom Rice (£5.50). No way can this be justifiable. Is there a more expensive Mushroom Rice in the land? I doubt it.
I have had issues with the astronomical price of Bread in Aberdoom Curry Houses in the more than two decades I have been a regular visitor to this city. I have always highlighted that at Lahore Karahi, they kept their Bread prices reined in. No more. Bread prices have doubled, a Tandoori Roti is now £2.95 – wtf?
That is a disgrace – as a certain M.P. is famed for uttering.
Last time we were here, the chaps brought their own bottled Bier, no corkage charge. On hearing the – clink – of glass as they took their seats, I advised them that there is now a £10.00 corkage charge, per table. Euan said he had checked Lahore Karahi’s website before leaving the house. There was no mention of this, he reported. The chaps were not amused. As Marg and I were having our usual Sparkling Water (£2.95), this made for expensive Bier.
I had Fish Curry (£13.95) in mind, a change from Lamb. Previously I have secured worthy Fish Curry, as it comes, and occasionally with Methi, which has been outstanding. Sometimes, Chef has got it totally wrong and served effectively a Machi Palak, not what was asked for. Tonight, I was taking no chances, Fish Curry, no tweaks, plus a Tandoori Naan (£3.50). Marg couldn’t believe it when she declared her intention to have the Fish Curry also. As is her wont, a single Roti would accompany, we’re not in Bradford now.
Euan always takes advice. The first piece was not to order the Peshwari Naan (£4.25), he doesn’t like it. Chicken Bhuna (£11.95) with an accompanying Tandoori Naan ticked his boxes. Graeme chose Achari Chicken (£11.95), again with a Naan. I wonder what the difference is between Achari Chicken and Chicken Achari Balti (£11.95)? The waitress was not for offering any advice here. The first thing she started to write was – Peshwari Naan! Marg asked for – mild – still in fear mode after her last visit to Ambala (Glasgow). For Hector, – medium-plus.
It was 18.47 when the hot plates and food were brought to the table, a bit too quick for my liking. How did Chef manage to produce Curry, Bhuna and Achari in such a short time?
Fish Curry
The waitress announced that Chef had differentiated between the – mild – and the – medium-plus – by the addition of the sliced Bullet Chilli. Both were topped with a sprinkling of Coriander.
When I had this last year as a Takeaway with Mushroom Rice, everything was – as you like it. I did not recognise the Curry at all this evening.
In recent posts I have commented on how sometimes one can tell a quality Masala by its appearance alone. Tonight, the heart sank, I was not looking at a Punjabi Masala. OK, it was blended as Mainstream Curry Houses do, however, the Masala appeared to have an overdose of – pulp. I love Tomato-based Masala, I do not think that was it. Despite having a decent viscosity, the Texture was simply – not appropriate. Mushy rather than being the – Masala Mash – as presented in the Desi Curry Cafes.
A Fish Curry that lacks Seasoning, I report this far too often. At least the Fish did taste as if it had come from the sea, not a freshwater lake. That was it, so correspondingly, the Masala lacked any strength/depth of Flavour. The Spice was there, as asked for, but at the expense of everything else. I regarded this Curry as – shockingly poor. I know what Lahore Karahi are capable of, this was nowhere near it.
Marg was more forgiving:
A dry sauce with plenty Fish, tasty, but I realised the Fish was in batter. Enjoyable, but not the best. I didn’t like the batter.
Yes, why serve /breaded/battered Fish?
The near oval Naans had no pan-handle/teardrop, my favourite bit. If the traditional sponge was used to stick them to the sides of the Tandoor, I would like to have seen it. The required burnt blisters were present, the edges were of a decent thickness, however, I found the Bread to be too dry. This was nowhere near the quality served at Shish Tandoori a few nights back. The Roti received no comment, Chapattis are preferred.
Achari Chicken
Same topping, same Masala, with added Pickle. I accept that’s how one makes an Achari, what I’m getting at will be made clear below. Graeme’s comment:
It was a Curry. Well cooked chicken, fairly spicy, ok.
Chicken Bhuna
Same topping, same Masala, surely the Bhuna should have looked markedly different? I challenge the Chef to explain why this Masala deserved to be called a Bhuna?
Euan’s few words:
Enjoyed the Naan, Curry was tasteful.
Let’s be clear, there was nothing – wrong – with the Curry served this evening, most certainly edible, but well short of the standards previously attained. The jury is out for Lahore Karahi.
What’s the story? New Chef? Chef’s night off? New management?
The Bill
£81.15 Including the last Corkage Charge I hope this company shall ever pay.
The Aftermath
The staff appeared to be engrossed with each other as we took our leave.
Behold the plate of – Soup! Hector and Marg both ordered this? It’s just as well it came with Rice, Bread alone would have been impossible, we had Bread.
As always the first dip of Paratha into the Masala would reveal so much. Topped with Red Chillies, these added more to the underlying – smoky – Flavour. There was Spice, not enough to have Marg make her customary outburst, there was Seasoning, enough to make me take note. This Masala had everything one could hope for, Texture aside. Why so runny? 
Not a Curry, but a Lamb Kebap topped with Syboes with an accompanying Salad. The Red Sauce is something Hector has learned to avoid. Too often straight from a bottle, Chilli Sauce tends to be as Sweet as it is Spicy. Angus had ordered Pilau Rice when Bread would have been the logical accompaniment. However, he and Alison were sharing the Rice and a Naan.
Angus did express his pleasure immediately, he had chosen something to his taste. Thereafter it a matter of clearing the plate, which he did, though half the Pilau Rice was left over. 
The last time I saw this Curry
Indeed, Judith and Angus had the Pilau and Coconut Rice before them, neither could establish which was which. 
This Curry last featured in 
This was the proverbial mountain of Rice accompanied by two small bowls of sauce, a Raita and presumably a Masala. I would have expected, and have confirmed, the serving of much more Masala as Marg and I did recently at the 
Of the five bowls of Rice on the table, none were finished. There is a physical limit as to how much Rice a person can eat. At the end of our meal, the table resembled a European Curry House with 
The Bill
We took a chance and turned up at 19.00 without having phoned to check there was space. Around a dozen customers were present, scattered across the restaurant which occupies part of the building which makes up The Brig Inn, also a hotel. I/we didn’t know this, yet we have passed this building oft on our way to 
A young waiter brought the menu then returned soon after, keen to take the drinks order. Only 330ml bottles (£2.30) of Sparkling Water were available – two please. 
The waiter was not ready for my interrogation. On mentioning Ghaly Masala, he started writing this down. I had to stop him and ask again what sort of Masala this was. He went off to consult and returned with – creamy. Strike one. On enquiring about the – rich sauce – in the Lamb Budda, he told me the Lamb had been cooked in the sauce. Well I bloody well hope so – is the phrase which was withheld. Hector was firmly back in the land of the – Mainstream – no – Desi – here. In time the word – thick – was used to describe the sauce, but only after I had introduced – Soupy – as a possible description. Lamb Budda it would be – 
At 19.30, hot plates were brought to the table. Later, two more bottles of Sparkling Water were brought. On pointing out that we hadn’t ordered these, the waiter returned to confirm – on the house. ‘Tis the season to be jolly, allegedly. 
As I intrinsically knew when I saw the Masala in the Lamb Curry at 
subsequently be halved, a decent portion. Two wedges of Tomato had been introduced near the point of serving. I always enjoy half-cooked Tomatoes. 
The Lamb Budda has a two Chilli rating – Madras – was given in the guide elsewhere on the menu. I would call it a – Medium – Spice Level, never challenging, enough to know it was – Indian Fayre. With the amount of Flavour present, there was really no need for more heat, however, had I ordered Chilli on my Naan, well who knows? As we shall see, Marg did alter the Spice Level of my Curry. The Seasoning was as I hope for, not what usually comes. Lamb Budda, so far so good.
The Masala here was decidedly paler than the above, but had the same blended consistency. Sliced Green Chillies had been stirred in, pieces of which merrily crossed the table. Merrily? Calm, Hector, you’ll be using – joyful – and – triumphant – next. I took a Soupçon of the Masala for comparison purposes. 
Every grain of Rice was eaten, the entire Naan too, which is unheard of. Plates were wiped clean. Joe came over to join us on seeing we were finished. He apologised for the wait, the Complimentary Drinks were a consequence of this, a large Takeaway had delayed matters. Here was the opperchancity to introduce Curry-Heute. I congratulated Joe on the quality of his Curry. That we knew Fiona and family was revealed. Indeed the next couple to depart made a point of chatting also, Shish Tandoori has its enthusiastic regulars. 
The Bill 
Our attention returned to Fiona et al. They described Shish Tandoori as being their favourite Aberdeen Curry House.
Mosque Kitchen (31-33 Nicolson Square, Edinburgh EH8 9BX) lies opposite the venerable
I arrived at 14.20, there were only a handful of customers in this somewhat large Curry Cafe. In the Manchester style, the fayre was on display in food pans, ready to serve. 
It was the Masala which brought me here, it has that – special – appearance which I shall describe as possessing an – oily porosity. A hint of something herb-like sat to one side of the plate where the Masala had run free. The Rice featured Seeds, I hoped for Cumin, but no telltale blast was forthcoming. Seven large pieces of Meat, school dinners came to mind once more. I thought back to a certain lady who would count the chips in the scoop as she served them, shaking off what she regarded as too many. Each piece of Lamb would be halved, I had no issues therefore with the portion size vis a vis the price. 
Two chaps sat on the far end of the table, I waited until they departed and took the photo across Nicolson Square. It could be some time before I return to the impressive 
During 
Comparisons with Nando’s was the primary purpose of the visit. Hector has been enjoying Nando’s since 1994 when introduced to, I believe, their second outlet at Earl’s Court (London). Since then Nando’s have expanded across the nation and Peri Peri Chicken has been introduced to many a Curry House and Kebap Shop. 
Both come with Chips, Marg managed to arrange a Salad instead of Chips. 
I’ll start with the Chips. Since the ritual of – adding Salt – to one’s dinner disappeared from Hector’s book of tricks over two decades ago, Chips have been relegated to – occasional – and are only ever eaten with Mayonnaise. Mayonnaise may have been available, none was asked for. These Chips were seriously hot, fresh, and remarkably tasty in their own right. What’s more, the bucket in which they were served had been heated. Good Chips, as verified by Marg who suddenly became interested. I never order Chips at Nando’s, double Spicy Rice for Hector when having a half Chicken. 
Saturday’s Salad had way more Pickles than previously seen at 
No Olives, and not overtly – Spicy – as Marg did not make her usual cry. For the extra £1.50, I felt that the Peri Peri Chicken looked to be a much better deal/meal.
Hector has deduced that there are no hockey balls being struck by ladies anywhere in Central Scotland today. As a consequence, Marg declared herself free to join Hector for the Saturday afternoon Glasgow Curry ritual. Indeed, Marg went one step further and invited Peter & Wendy, who are similarly without commitment, to join us. Furthermore, Marg even suggested the venue: 
Having agreed that Peter would share the kilo of Lahori Chaska Lamb Karahi (£24.99) with Hector, Zaheer was contacted yesterday and the Order placed. This should save us the wait whilst the 
For accompaniments Hector went off-Menu – Chilli & Coriander Naan (£2.99), whilst Peter chose a Garlic Naan (£2.99). Marg stuck to her usual Chapatti (£1.30). On realising there would be more than enough Bread on the table, Wendy decided to share in what came her way. 
Sat facing the counter, I could not see how many were in the Restaurant. A huge portion of Peri-Peri Chicken passed us, this I must try, sometime. Peter acknowledged that he too liked the look of this. However, he was here, for what I believe, was his first sit-in share of a Desi Karahi. 
The customary Chilli Dip and Raita, today, were accompanied by a Salad which was a departure from the norm. Overloaded with Pickles, this was a pleasing change. I don’t think I’ve ever had a Pickled Onion with a Curry before. The Pickled Chilli was mine!
Topped with Coriander, Ginger Strips and a single slice of a Bullet Chilli, this was quite a mass of Mince, and Peas. The consistency was as it should be, a hint of a Masala, this is meant to be a Dry Curry, too many venues do not know this. 
The Chapatti was standard fayre, and definitely a Chapatti, not a Roti. Some went to Wendy. 
If ever I was not having my kilo of indulgence, I believe this may be the go-to Curry at 
The Toppings had no Chillies, the Spice Level in the Curry was pitched perfectly. QED:
I know that families sit down to share this quantity of Karahi. They do so with piles of Bread. Some may wonder how I can put away so much Meat, I wonder how they can eat so much Bread. Without Bones, the intensity of Flavour would not be the same. Without Bones, the challenge would be a non starter. Today, there was a sufficiency of Lamb on-the-bone, the Meat bore no resemblance to the kilo and a half of Lamb on-the-bone I bought in my local Halal Butcher yesterday. That appears to be Bones with Lamb. 
The first dip of Bread in the Masala reveals all. We had Spice, we had Seasoning, and most importantly, we had Flavour. Glorious! I can always identify Cloves, thereafter it becomes a matter of stop analysing, get on with the enjoyment. 
The karahi was cleared, mission accomplished.
Having regularly promoted the wonder that is the Lamb Lahori Karahi served at 
The new 
I remain uncertain as to the correct name, however, it is close to the Bread which I enjoy in the 
The wait was considerable, Marg had her book. Chopping sounds came from the kitchen. Eventually a Salad and Raita (£2.00) was presented. At 
A sprinkling of Coriander sat amongst a mass of Ginger Strips and Green Chillies, that the latter were cut lengthways made them stand out even more. The photo may be misleading in terms of the amount of liquid. The Oil started to collect at one side of the karahi, the volume was appropriate, not excessive. As we made progress, so the Oil seemed to move away from the Meat and Masala. Sucky Bones stood out, as did a Lamb Chop which was definitely coming Hector’s way. The – Desi – nature of the Masala was apparent, a consistency that is not achieved by fully blended Masalas. Cooked Tomatoes, which had not totally decomposed, were a prominent feature of this Masala, Tomato-rich, a classic.
For those who have been following the ongoing debate regarding the difference between Chapattis and Rotis, Marg’s Bread was definitely a Roti. Wholemeal, an air pocket, so partially risen. The Chapattis served in Bradford the week before last, do not have these properties. 
Hector’s Bread was as requested. White Flour, again an air pocket and correspondingly risen, closer to Pitta, but well fired. Could this be the Roti equivalent of the White Naan which is also my preference? This style of Bread remains my preferred Bread accompaniment, lighter than a Naan, more girth than a Chapatti. 
Last year, when this Karahi was the cheapest kilo in Glasgow, the Meat was Lamb plus stray attachments. Today, the quality of the Meat was in a different league, no cheap cuts here. Tasty and Tender, the anticipated Flavours from the Lamb emerged. Marg was already commenting on the Spice Level as is her wont. As is mine, I declared – we have Seasoning! Consider the hundreds of reviews in Curry-Heute where the Meat has been described as being a late addition, basically, a passenger, a parasite to the Masala. To get this much Flavour into the Lamb requires skill, patience. Beautiful. The Lamb Chop was an extra bonus. 
Visits to 
During my wait, I perused the Menu at 
Starters – Rice, no Starters – Bread, is what was in Hector’s mind. Alan decided to try the Vegetable Pakora (£4.30). Having studied the menu on the train down to Dumbarton East, I resolved that if a Starter was happening tonight, it would be a Prawn Puri (£5.00). Hector ordering Prawns? Hector ordering a Prawn Puri? … unheard of in the history of this blog. Usually it’s Marg who is responsible for this appearing in Curry-Heute. 
If there’s a larger portion of Pakora served anywhere on this planet, then Hector has not been told. I counted at least a dozen pieces of Pakora,
The remaining Red Dip was called into action. We discussed if these had come from the great Cumbernauld Pakora Factory or were made on the premises. Alan found them to be smaller than the norm with a correspondingly higher ratio of batter to filling. This he did not like, – a bit stodgy – was his final observation before the white flag was raised. Seven pieces were left, one is lucky to get that many in a portion in the majority of restaurants. The abundance of raw onion puzzled.
I don’t understand the use of 
The Chapatti, obviously a traditional Chapatti, was a decent size, but Alan said it could have been warmer. The Mushroom Rice came last, the container deceived, there was enough here for two. With Mushrooms and Peas mixed through the Spiced Rice, superficially, this was what the Hector seeks. Alas, the Flavours from the Spice were not powerful enough, more Seasoning would have helped. 
Here is the opperchancity for Chef to show his might. Curry with a genuine taste of home, that’s why Hector was here and why Alan was willing to partake. What did we get?
Firstly, the quantity of Masala was such that this was definitely – Curry. I counted ten as I decanted the Meat, mostly large pieces, so as one must accept at 
Chewy – was the first realisation on both sides of the table. I watched Alan try to half a piece of Lamb with his fork, a struggle. Only one of my ten pieces would be described as – Tender-soft. The menu states – meat marinated in a special sauce. In terms of the Lamb adding Flavour, there was little to no evidence of this. A big hitting Masala could have saved the day.
Whatever triggers Hector’s occasional desire for Saag/Palak is unknown. Last Friday’s 
So much for the promised thousands Hector predicts will soon discover the wonderful Curry available in Tradeston.
A Boiled Egg (whole) and four, not particularly large, Meatballs sat in the abundant Masala. Masala, this was a Herb-rich Mash. If this didn’t sate Hector’s Spinach craving, what would? The Coriander topping would add even more Herb Flavour, sliced Green Chillies also sat menacingly there too. 
The Masala Mash was suitably Spiced, the Chillies took this to an even higher level. Testing. The Seasoning was there and, as a direct consequence, the full Flavours of the Spinach came across. This is what I was hoping for. 
The Bread had to be abandoned, else defeat would have been the outcome. The final stretch then became easier, and even more enjoyable. Spinach and Egg, the ultimate accompaniment for Meatballs? 
The Aftermath 
A perfect day in 
A Salad, with Raita plonked on top, was brought instantly. The Poppadoms which followed were declined. After last night’s feeding frenzy at 
Nobody in Glasgow will serve me this. Flaked Fish, though some pieces were unusually large today, in an Oily, Tomato-rich Masala. Rest assured, the Oil was in no way excessive. No Oil no Seasoning, no Curry! 
The Bill