Black & White? The population of our fair city belongs in one of two groups: those who know how wonderful the Curry is at Karahi Palace (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ) and visit regularly, and those who don’t. Hector makes a point of being here monthly, however, as has been written oft in these pages, this is self restraint in the extreme.
Mags enquired on Thursday about my Curry plans for this afternoon. Mags, Marg and Chapatti John have each asked me in the past week why I dine alone so frequently, especially on Saturdays. People know if I’m in Glasgow on a Saturday afternoon, I’ll be in a Curry House, they only have to ask.
Today’s was not my first visit to Karahi Palace this week. On Monday afternoon, I came intent on having my Karahi Lamb (£9.00) fix, to find three of the four street level tables occupied by families with weans, and the fourth table waiting to be cleared of dirty plates etc. How many weans? Literally hundreds – to use the annoying vernacular which currently prevails. But that is not why I took my leave. Having taken a place at the free table before anyone else got there, I was advised by the new chap that there was – no Chef and therefore no Karahi. This was not good, but then the assembled mass were eating Burgers, Pizza and Kebabs, perhaps one of the four capable Chefs had taken a break?
With more time at my disposal, I should have turned left and gone to The Village. Alas, being 14.40 the thought of the Buffet at Namak Mandi (which ends at 15.00) came to mind. Such is the pricing of their Lunchtime Buffet, even the dregs might be good value. There was no Buffet. There was no Curry-Heute, had there been it would have been posted. This was not the end of Hector’s frustration. I walked out of a third establishment, one I had seen queued out previously. Having taken my seat and studied the menu, I have to challenge the owners of that particular chain as to why they think they are serving – Deutsche – Donner? For a start, they don’t have the correct Bread which is a major feature of the genre.
I arrived at Karahi Palace early. I had allowed extra time to purchase my train ticket, the subject of a rant on a certain social medium last Saturday. Why are all train tickets not available on the apps, especially Scotrail’s who offer the concession fare? Mags arrived moments after the arranged 14.00.
Have you ordered? – asked Mags, there being no secret as to what she was having. I had elected to wait before ordering the inevitable: Karahi Kamb and Aloo Gosht (£8.00). The latter is now firmly part of the Menu at Karahi Palace, Mags has played her part in this – the best Aloo Gosht in the World! I think I’ve had it here once, so just how good is the Karahi Gosht?
I photographed the new menu posters on the wall. I am amused that the – Chefs Specials – do not appear to be available in Lamb. All Lamb at Karahi Palace, Kofta aside, is served – on-the-bone – and long may this be so.
The waiter who had disappointed me on Monday took the Order.
Roti? – yes – I replied. Mags asked for a Chapatti (£0.80). Is there a difference as to what is served here? This is my one hundred and twenty second-th review of Karahi Palace, perhaps I should have established this some time back?
Salad was declined, however we both had a can of Mango Rubicon (£1.00) and shared a jug of tap water.
The Bread was presented whole, as it should be, the Roti underneath. They were different. The Chapatti was lighter, thinner, White Chapatti flour? The Roti was thicker, Wholemeal Chapatti flour? The only other sit in customer praised the thinness of the Chapatti as he left, quite unusual. Also unusual, my Roti stayed soft, the first one I’ve ever had which did not turn to crisp. I ate every bit, Mags only needed half a Chapatti.
Karahi Lamb
I should make a video – I said to the waiter when he placed the karahi before me. In the past, I have. Hot – does not begin to describe the temperature. The Oil and Masala sizzled for more than a minute.
Hot-hot-hot! – was my inevitable remark as I attempted to eat a bit of Roti dipped in the Oil. For reasons unknown, with care, one’s mouth can tolerate temperatures fingers cannot. The Meat would have to wait.
Sliced Green Chillies, cooked in, complemented the Toppings – Ginger Strips and Coriander. When I dared to try the Lamb, there was an eruption of Flavour on the palate. Here is what separates the best Curry Cafes from the Mainstream Restaurants, the Meat is not a last minute add-on, it is an integral part of the Curry. Tender would not begin to describe this Meat, seriously soft, yet maintaining shape and texture, no sign of pulp in this Karahi Gosht. There’s more, but at this point I have to bring in Mags.
Aloo Gosht
Mags marvelled at the size of the portion. When visiting Karahi Palace after days out in Musselburgh, Mags tended to eat half and take the rest home. Now she manages this size of portion with little effort. Not that she doesn’t have Takeaways, she proudly showed me the Karahi Palace app on her phone.
As I ate, so I became aware of the fatty bits still attached to the Meat, I was having no problems with this whatsoever, however it was Mags who stated that this was adding even more to the overall Flavour. I had to agree.
Still the best Aloo Gosht served anywhere, and I’ve had a few – Mags declared, and not for the first time – and today’s is the best ever, I don’t know how Rashid does it.
My sentiments indeed, Chef Rashid is the Maestro.
On Wednesday at Kebab Mahal (Edinburgh), I was aware of the Tomatoes cooking in the hot Oil and giving a Flavour which was approaching that served here. Hector’s brain cells started to vibrate, trying to identify that which turns the ordinary into the spectacular. I once again considered the Tomatoes. Tomato Seeds were visible in the Masala Mash, which today was truly spectacular. Dare I say that Rashid had – over-Seasoned – my Karahi six weeks ago?
Today’s was more spot-on than spot-on, as in Kevin Kostner’s – Robin Hood – firing an arrow. As a consequence, all the Spices therein were working in harmony but I was particularly aware of the Tomato. Seared Tomato – has become my new thesis. The Oil was so hot, it gives a new dimension to the Flavour?
The Bill
£20.60 And this includes the £2.00 for drinks.
The Aftermath
I applauded Chef Rashid as we took our leave.
It’s good to thank him face to face – observed Mags.
Ah, the curse of the app, Chef doesn’t know who he is cooking for.
Curryspondent David contacted me last week to recommend Times of Punjab (63 Hairst St., Renfrew PA4 8QU). A fellow Bankie, he too had taken to crossing the water in search of a worthy Curry. 
With the far left dining area clearly busy, we were shown to the quieter right. A waitress brought the Menu, the drinks order was taken, a large bottle of Sparkling Water (£3.50) sufficed. Times of Punjab may be a bar, I saw nothing to tempt me, but then the 
Our selections would come from the House Specials, many Dishes contained – 
Rather than reproduce a list of endless variants, the Menu shows a £8.95 for Chicken Tikka Breast, Pan Fried Machi and Prawns, or £9.95 for Tender Lamb. Fish the same price as Chicken? Wonderful, I have questioned for years why venues consider – Fish – being worthy of a supplement. That – Tender Lamb – was the standard for the House Specials also encouraged. Again, many venues resort to Lamb Tikka, surely best enjoyed without a Masala? 
Having studied the Takeaway Menu also, I note the availability of Karahi and Punjabi Korma, not on the Restaurant Menu. If these are served in the truly authentic style, I would love to sample these. Karahi Gosht may well be Hector’s #1 Curry, then there’s a Desi Korma, a stalwart Curry of 
Plenty of Fish was the first observation as I decanted the solids. White and in oblong cuts, possibly Monkfish tails. But then, apart from being Masala Fish, what does Hector know? The brown, blended Masala contained signs of Herbs, in time I would unearth Green Cardamom and Cloves, though the latter may have been in the Rice. A Fish Curry, expectations are always high, Karahi Gosht may be my go to order, only because it is so difficult to find outstanding Fish Curry. 
I had asked for – above medium spice – this had been noted and was duly delivered. The Seasoning I registered as – low – initially, but as the Flavour of the Fish came across, not a problem. The Fish felt unusually soft, I highly recommend this Curry to anyone who has difficulty in chewing. The Masala intrigued, something different, something new. I relayed to Marg that I was particularly enjoying this Curry. Had this Curry been in Lamb, it would have been a completely different experience. The aforementioned Cardamom and Cloves, in conjunction with the solids in the Special Rice, added to the Diversity of Flavours, and in terms of the edible bits, Texture. 
The inclusion of – tarka – had made Marg hope for Crispy Onions. Instead, more of the large cut Onions protruded from the Reddish, Thick Masala. Marg is an Onion magnet. Having taken some of the Rice, Marg had to decant, the result looked quite familiar. I took a sample of the Masala, familiar indeed. 
Renfrew is metres across the Clyde from Clydebank, somehow, The Clydebank Curry Taste has crossed the river. A – Reddish Sweetness – is how I can describe it. All down to the Onions, I conclude, bring on a Tomato-based Masala!
Large pieces of tender lamb in a rich, red sauce with plenty of onion – began Marg – and a perfect spice level for me. Worked well with the Special Rice and the Chapatti, an enjoyable meal.
Marg announced that Coffee was required. As a new waitress came to clear the table so Dessert was mooted. Apparently new Desserts had arrived this afternoon, being uncertain as to exactly what, she went off to fetch a sample. Cue a Salted Caramel Ice Cream (£4.25) and an extra hot Latte (£2.45). 
We were here – to dine. Hector had to settle for the remains of the Sparkling Water. The Coffee was suitably – hot – the accompanying mint, the final indulgence.
The Aftermath
Edinburgh in August, The Festival, not a good time of year to be in The Capital, unless one has tickets for an event or two. On Monday, someone mentioned Bier in the much praised Salt Horse, that was enough to bring Hector through to the east, even though there’s a trip scheduled to the far east tomorrow, Staggs (Musselburgh). 
Hector had a cunning plan, another visit to the always impressive 
I arrived at 12.50, Mr. Khan, Mein Host, was in his spot, he gave his customary warm welcome. A couple were sitting at the table which appears to be the focal point of the room, next time I’ll be earlier. I sat on the far side at the wall, the laminated 
Karahi Ghoust (£11.50) was to be my choice, this time I would ask for – Chef to add a little extra Salt. Mr. Khan took this in his stride. In my excitement I forgot that I have had 
Ten to fifteen minutes passed, then the Order appeared. I glanced at the Curry, but couldn’t take my eyes off the Naan. Wtf? This was huge! Defeated already! I undid the fold and celebrated it’s wholeness. Mostly – Pale – with some burnt blisters at the centre. This was not cooked on a Tawa, the pan-handle/teardrop shape confirmed this. Later in the day would the Tandoor have been hotter? 
Soft, light, fluffy, Hector had chosen a good day to abandon Rice. The Tandoori Naan was indeed – plain – no nasty Garlic contamination here. Overdosing on Bread, then having to eat neat Curry, is why I have avoided it recently. This Naan initially was too good not to eat, but it did go surprisingly crispy. At that point it was – Curry – by the spoonful. 
Topped with but a threat of Coriander, the Curry too looked pale. The karahi itself appeared to be – small – how deceptive was this? There was no attempt at counting the Meat, with just enough Onion-rich Masala, there was enough Lamb here to justify this being the most expensive Curry on the menu. With the Oily residue already collecting around the periphery, it was time to dip. I tore off the point, my favourite part of a Naan. Can one buy six tips? (I shall consult my Rabbi.)
Yet another horrible, wet, Saturday in Glasgow; if August continues to be so, then, a priori, September can only be drier. Plodding through the puddles along Allison Street towards 
A Salad and Raita were brought to the table. I asked for the customary jug of tap-water, they have stopped providing this, the curse of Covid? A Mango Rubicon was ordered, no Sparkling Water here. 
I had seen the chap decant a huge plateful of Biryani and was prepared for what came. Even so, I knew this would be beyond my capacity. 
Four Meatballs, one Egg, and a plateful of Shorva, the standard portion, however, the sliced Green Chillies and Coriander Leaves added a nice touch. I poured most of the Soupy Masala over the Rice and quite sensibly, retained some for later. Last week in Manchester, the difference in taste between the same Curry with Rice instead of Bread was highlighted. I halved my first Meatball, pinkish inside, Spicy, but not a huge amount of Flavour. I dipped the second half in the retained Shorva, now we’re talking. The Seasoning was in the Shorva and so the Flavours flooded out, excellent. 
Having had quite a few spoonfuls of the tasty Rice, I then concentrated on the Egg. The Egg, Rice and Shorva made for a great combination. I still had Meatballs and Chicken. The coloured exterior of the Chicken suggested some sense of absorption, the inside was white, I rest my case. This was nothing like as flavoursome as the Quail/Baterai enjoyed at 
He took my almost empty bowl away, minutes later I had a top-up. This transformed the meal, the injection of heat and moisture was exactly what was required, the lake on the plate was collateral damage. I admitted that I knew that I should have been having Bread with my Shorva, he told me he likes to soak his Chapatti in the Shorva. That I’m not ready for, but it would prolong the life of a Roti. 
I had been given so much food, it was a matter of eating until I reached a point where I could leave a respectful amount. With a car, I would of course have taken all away. On a Saturday afternoon, other things are planned. 
wish I could have eaten more. My mission was interrupted, the chap came through with a Soupçon of Masa Daal.
And so to Nan Factory, the latest moniker to adorn these premises. 
Eleven Takeaways
The Bill
I counted sixteen pieces of Lamb, half of which would certainly need to be halved. Having arranged the Meat over the Rice, I noted the quantity of Masala left over, not that much, so once again, a great value Curry from New Kismet. 
I have written oft about – The Clydebank Curry Taste – a feature of every establishment in this metropolitan area, as if one Chef had cooked the base for all Curry. This Desi Lamb certainly paid homage, but whatever makes me want to return to New Kismet, albeit sporadically, had something else: A New Kismet Taste? 
The train home tomorrow was chosen to permit one final lunchtime Manchester Curry. After this afternoon’s feast at 
Did you enjoy the Quails? – asked Rizwan. He had sent us to the sister shop – 
What more can I say about this wondrous creation? 
Enjoy the photos of the neat Curry, on Rice, and then each with the added foliage. 
A slightly different taste from the other day – he added – spicier, more intense. 
Having made the mandatory pilgrimage to 
A portion of Bateera (£6.50) was ordered with Rice (£1.80). Rice with Quail? Steve took the more traditional Chapatti option. Hector is not eating Bread with Curry presently. 
The – foliage – was on the counter, a fourth pot, brown seeds of some sort. I didn’t ask, Coriander, Green Chillies and Diced Ginger is quite enough. A customer overheard our order – what is Quail? – he asked. I will admit to – sparrow – being referenced in my reply. When I told him it was a – Wednesday Special – he was up for it.
Baterai is how I have come to call this delicacy in Glasgow. This pair looked substantially larger than those encountered previously. Spooning Rice over the Shorva did feel a bit silly. I immediately knew that half of the Rice would go to waste, a portion enough was to share.
After yesterday’s strange experience at nearby 
Brown meat, absorbent, in the way that the most popular White Poultry served in a Curry House is not. The skeleton bones were placed on the space on the Rice plate, quite a pile was forming, I felt almost apologetic for eating this poor animal. However, when the first was done, I was certainly happy to start on its partner. Peppercorns and pieces of Cinnamon Bark were carefully set aside, no more Cardamom. I couldn’t help but notice, across the table, Steve had none of these solids. As with yesterday at 
Steve mopped up all the remaining Masala with his ample Wholemeal Chapatti. The blue towel roll sat on the shelf beside us, handy. 
Come tomorrow for anything else
I managed to capture Steve’s – Mixed Kebab – before it too was smothered. I left him to it, haste became the order of the moment, home before the Salad cooled. 
Such was the level of added liquid, the Wrap itself stood no chance. On attempting to pick it up, it was obvious that disintegration was imminent. The Cucumber was trying to escape, the Spiced Onions too. There was nothing for it, open up the sticky mass and eat as one would a Donner Kebap. 
And so the entrails of the Seekh Kebab Wrap were exposed. So much – healthy Salad – I convinced myself, the Pickled Chillies seemed like an added bonus. 
Then there was the Meat, by this time, a near afterthought. I’ve had bigger Seekh Kebab, I’ve had better Seekh Kebab, I’ve never had the privacy to get stuck in like this before. 
Tomorrow night, a Gourmet Burger, and whilst I shall not be reviewing it, the inevitable photo will be added to the ever expanding coverage of the Fayre served at 
The Menu was on display boards, one for each day of the week. Mein Host talked me through the contents of each kettle, Paya was there, not for Hector. Lamb Karahi it had to be, a safer choice, and necessary for comparison purposes. Having seen the Oily Shorva, I asked for Rice, the logical choice. Steve ordered two Chapattis. 
Lamb Karahi
Steve’s plate had the naked Curry, no foliage today. He uttered an immediate – Wow! It’s got taste! – as he dipped his Wholemeal Chapatti into the Shorva. I was still getting myself sorted, expectations were high. 
The Rice absorbed a fair quantity of the Desi Masala, the excess sat atop. I counted the Lamb served on-the-bone to double figures, a huge portion for the price. The Meat was wonderfully soft, having sat for some time in the Shorva, it had taken on a good Spicy Blast. This is the Manchester Curry Cafe scene. 
23.45, and the late night munchies reign supreme. Last night when I dropped into 
I watched plastic tubs being arranged on the table opposite, ah, a familiar face. This was trusting, all it would take was one late night nutter to come and send them sprawling, very trusting. We watched the tubs being filled from an industrial sized bucket, a day’s supply?
Given the limitations, this was a work of art. Large Red and Green Chillies topped the creation with Coriander and a slice of Lemon. Below lay a dark, thick Masala with split Lentils protruding from the mass. 
The Rice at 
The Meat was cut small, approaching Bradford-small. Chewing was at a minimum, so delightfully Tender. There was a Big Spice Hit, then the Achari-Pickle registered. This was going to be one ferocious meal, no holding back here, full on Flavours.
Shahid was still at the table, keen for confirmation that his efforts were being appreciated. Oh yes!
Topped with leaves and stems of Coriander, whole Green Chillies stood out in the dark, thick, Masala. As Steve ate, so many more Chillies emerged, again, no prisoners being taken here. Steve’s level of enjoyment was approaching ecstasy, he too was having a ball. I took a Soupçon, despite the Hector palate being laden with Achari, the efficacy of this Curry was still apparent. 
Tender Lamb – began Steve – full of flavour, perfectly spiced, citrus flavour? A Light Naan. Wonderful. 