Edinburgh Curry, again?
Kebab Mahal (7 Nicolson Square, Edinburgh EH8 9BH), again? Something is afoot. Even Marg decided to join the party.
As we approached Nicolson Street, Marg spotted an interestingly named shop on the opposite side of the street. Emek Hayarden – I spontaneously translated – Jordan Valley – into the Hebrew. I even cooked a Curry there for the masses in the first months of Curry-Heute.
Last week’s visit to Kebab Mahal saw this venue being added to Hector’s Recommended Curry Houses and the creation of their own page on Curry-Heute. Today I decided to turn the clock back to my first visit and have the Curry which the Curryspondents assured me was the reason for coming – Methi Ghoust (£7.95) – even though I knew it was not presented here in Hector’s favoured style. It was a matter of needing something completely different. What could possibly follow the truly outstanding Karahi Lamb served last Saturday at Karahi Palace (Glasgow)? To accompany, I decided to forego the always pleasing Mushroom Rice (£2.95) and go for the Vegetable Pilau (£2.95). Diversity.
Marg thought about Starters for a moment and then played it safe – Lamb Keema Curry (£7.85) and a Chapati (£1.15). Master Khan took the Order. Today I ensured that a jug of tap water was provided. I also took the opperchancity to verify that for the Karahi Ghoust (£11.50) is still available on-the-bone. It is, the current Menu does not make this clear.
It was 14.00 when we arrived, all tables were occupied by the time we departed. Perhaps it is time to restore the full quota of tables?
Mr. Khan brought the food himself. His greeting was one of definite recognition. It was my fourth visit since the end of April.
The Chapatti was suitably thin, but appreciably larger than average. The Vegetable Pilau was in effect a Vegetable Biryani. Present in the moist Rice were: Peas, Sweetcorn, Green Beans, Onion and Potato. What a plateful! More on the Potato to follow.
Lamb Keema Curry
A plate of Mince with Oil collecting around the periphery was presented. It did look a bit plain. I asked Marg why she hadn’t ordered the version with – Peas – which she had last time, her preferred Curry is Keema Mutter. She hadn’t spotted – Keema Matar Curry (£7.85).
Some pieces of the dreaded green mush, i.e. Capsicum, had sneaked in. This has never been an issue previously at Kebab Mahal. Perhaps another reason to have the Keema Matar. The Spice Level was pitched at a level which was within Marg’s level of tolerance. For reasons that will become apparent, Marg was finished long before Hector, her plates cleared. She gave the following verdict:
Quite a kick, enjoyed the flavour with additional onions and small pieces of green pepper. A good quantity and combined well with my Chapatti. It was good.
Methi Ghoust
OK, so I like Masala with Methi, not a mass of Herbs, but I was in the mood for this today. The pinkish, columnar Lamb was into double figures, large pieces too. I piled the Methi Ghoust high on top of the Rice, a Curry Tower?
This was a first, and proved just how Dry-Thick this Curry was. Was this actually Curry? The Methi Mash had no features of being a Masala proper. I started with the Rice.
The Rice itself was bursting with Flavour, the various Vegetables added the required variety of Flavours and Textures, then I reach the Potato – Wow! My first – wow – at Kebab Mahal. The Spices which had been used to flavour the Rice had been totally absorbed by the pieces of Potato. I can see the Vegetable Pilau being a – must have – on all future visits.
Unlike last week, today, I had not asked for extra Salt, so there was no surprise when I found the Level of Seasoning to be low. The Flavours from the Rice compensated, then there was the Methi blast. Pleasant, but still I missed some traditional Masala. I wonder how the Sag Ghoust (£7.95) compares?
With Bread instead of Rice, the enjoyment level today would have been reduced. I worked my way through this mountain of – Curry – taking my time as is the new normal. Excellent, but the Vegetable Pilau was the deciding contributor.
The Bill
£19.30 A few pence less than anticipated.
The Aftermath
I showed Mr. Khan the Kebab Mahal page on Curry-Heute. He was both impressed and appreciative.
There’s one thing missing, I need your photograph.
Next time – was the response.
Maybe no masks by then? We shall see.
Black & White? The population of our fair city belongs in one of two groups: those who know how wonderful the Curry is at 
With more time at my disposal, I should have turned left and gone to 
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 
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. 
Mags marvelled at the size of the portion. When visiting 
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.
The Bill
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. 
