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 Kebab Mahal (7 Nicolson Square, Edinburgh EH8 9BH) would be the fifth, time for this humble establishment to graduate, and be recognised on Hector’s Recommended Curry Houses.
*
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 Menu was already in situ, I hadn’t noticed the price increases earlier in the year.
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 Karahi Ghoust here previously and served – on-the-bone – as is preferred. The new Menu does not convey if this is still available.
A Tandoori Nan (£2.15) would accompany. Yes, Hector was going to risk having Bread. No Rice? – I was asked. Rice with Karahi Gosht? I might be thrown out of one of my favourite Glasgow establishments if I did that.
There was no mention of liquids.
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.
Karahi Ghoust
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.)
Oh, yes! We have Seasoning!
As much as I have enjoyed every Curry had to date at Kebab Mahal, the Seasoning has always been a bit below that which suits the Hector palate. Mr. Khan brought a Salt cellar to the table. I declared that I would not be using it – I like my Salt cooked in – and it had been.
The Spice Level was in no way demanding, some extra Chillies would not have gone amiss here. Ah, the Manchester foliage, this system should come north of the border. Nevertheless, this Karahi was all about the Flavour, and it kept coming.
Tomatoes had been added in the final moments before serving, these pieces kept on cooking in the Masala. Style and Flavour-wise, Karahi Palace (Glasgow) came to mind, but without the bite, a touch of classic Rogan Josh followed, the Tomatoes. The soft Lamb tasted, well, of Lamb, quite a pronounced taste, always enjoyed.
Around the halfway point I could tell that the Meat count was still in double figures. I ordered a drink (£1.95), I wasn’t going to make it through the Curry otherwise. It was soon after this I had to abandon the Bread, a game changing moment. The Seasoning was to the fore, even more intense Flavours were revealed. Chef came out from the kitchen, on his return he asked:
Alright, young man?
I raised my thumbs, it’s rude to speak with one’s mouth full.
The joy of a quiet venue, Chef knew exactly who was eating his creation.
This Karahi Ghoust certainly passed muster. Next time, more Chillies, Methi, and on-the-bone?
I’m a great big, demanding old Hector.
Two chaps entered, young Master Khan recited their order to them before they spoke. Regulars. Aloo Ghobi (£4.75), I must try it!
The Bill
£15.60
The Aftermath
Thanks to a fire, a bridge crossing was closed. Stockbridge? Time for a tour of the city, well I am a tourist.
And so, Kebab Mahal is added to Hector’s Recommended Curry Houses, only the third venue in this city.
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. 
Due to the inflexibility of the Scottish Vaccination booking system, Hector’s last trip to Manchester at the end of May had to be abruptly ended. Steve also missed out, so it was fitting that a few days here were conceived.
The two other ever-present staff members spotted us as we entered, beaming smiles of acknowledgement. Rizwan then posed for the ritual photo. Being late afternoon, the place was empty, only four other diners were present, not the usual lunchtime throng. 
My choice of Curry here is long established: Lamb Karahi on-the-bone (£5.30) with Rice (£1.50). Steve pondered for a nanosecond – 
This is the naked Karahi Gosht, enjoyable as presented, however, to give it the edge, – the foliage – has to be added. The three tubs of Diced Ginger, sliced Green Chillies and chopped Coriander were brought to the table. A suitable smothering was applied, we finished the Coriander, and were offered more.
I told Steve that I would be looking for a hundred words from him at the end. My enjoyment of this Curry has been well reported, suffice to say, consistency is the name of the game. Line up twenty from different restaurants and I’ll pick this Karahi out. This is distinctive, comforting Curry.
The Bill
Noon on a Saturday, how many of 
Clive would have the Methi Keema Mutter also, along with Lamb Karahi (£6.20) and a Garlic Nan (£2.15). Hector’s choice was as predictable as ever: Machi Masala (£5.80) and Lamb Saag (£6.20) with a Paratha (£2.15). Litre bottles of both Still and Sparkling Water (£4.15) completed the Order. Having to pay for water without bubbles always riles, especially in Scotland. 
The five large pieces of Pakora still managed to look incidental on the plate which also had two dips and a Modest Salad. 
This Dish has evolved over the years, the Masala has certainly become more – orange but remains delightfully Thick and Minimal, enough to cover the Fish. The standard Topping of Ginger Strips was accompanied by a raw Tomato cut in half. Had it been cooked in, the Tomato might have offered more. 
This was different! The abundant Creamy Masala was there, however, the Walnuts and blobs of Cream topping each of the three largish pieces of Chicken was a work of art. Marg only used half of her Rice so the Masala proved to be far from excessive. 
Suitably Dry, there was no sign of surplus Oil collecting on the periphery, a healthy Curry. 
Sat in the metal pot, this Curry looked inviting. Clive sought confirmation that I had 
Clive tipped the contents of the pot onto his plate, the 
It looked a bit wet on top, it’s all about what lay below. Six large pieces of Meat, I had to halve each, this was substantially more than Tapas. The Masala was exactly how I like my Saag/Palak, Masala with Herbs, not a mass of Herb-mush.
Having eaten about half of the Paratha, I lost interest, that was enough. Marg’s leftover Rice became attractive. I too tipped the contents of the pot, but on top of the Rice. In doing so I revealed large strands of Fresh Spinach, imaginative, an excellent touch. 
