The Rickmeister, aka The Man from Bradford, set the challenge of choosing the venue for our first ever Curry together in Edinburgh. The choice was simple: Kebab Mahal (7 Nicolson Square, Edinburgh EH8 9BH) is the closest thing Edinburgh has to offer which resembles both the Curry Cafes of Glasgow’s Southside and of course the Curry Houses of Bradford which we have visited most. Dr. Stan makes an appearance today also, he knows the score.
Arriving at Kebab Mahal at 14.30, all but one of the tables were occupied, soon all would be. It is the day before the start of the Edinburgh Festival, an entertainment group from the USA took up two tables near the door. Mr. Khan, Mein Host, acknowledged me as I entered, it is some three years since I last set foot in these premises. Monty’s has gone, the only pub in Edinburgh, so why come through? Part of today’s mission was to establish otherwise.
By chance rather than design, today we would add three Dishes to the coverage of Kebab Mahal, i.e. not seen previously in Curry-Heute. Aloo Ghoust (£11.95) for Hector, Sag Ghoust (£11.95) for Dr. Stan, and Kofta Curry (£13.95) for Ricky.
Ricky was impressed that Kofta was on the menu, but was convinced they wouldn’t have it. His prediction became true, in part.
Dr. Stan mooted Rice, I suggest we share Vegetable Pilau (£3.95), one Chapati (£1.55) as back up. For Ricky, Tandoori Naan (£2.95).
Mr. Khan himself took the Order after Ricky began to believe we would have to go up to the counter. I did advise that if drinks were required, it is a matter of help yourself from the fridge. Dr. Stan took a Rubicon, no other drinks were consumed, though a jug of tap water was available, if one insisted. At Kebab Mahal they do not go out of their way to put liquid on the table. The price of the can was unknown at the point of ordering and remained so.
A rather loud regular was keen on engaging all around. That he had been coming here since the early 1990s was relayed to all, but mainly directed towards Mein Host whom he addressed as Mr. Khan throughout. The actors were entertained. The weans in the far corner daren’t utter a word. A strange atmosphere, but Ricky loved my choice of venue.
The Vegetable Pilau, as expected, was enough to share. Featuring Peas, Carrots, Green Beans and Sweetcorn, the required Diversity was present.
The Chapatti was made from Wholemeal Flour, consequently I had but a scrap. Dr. Stan soon discovered we didn’t really need Bread such was the volume of the Curry.
The Tandoori Naan was an instant winner, served whole, huge, teardrop shaped, risen, puffy, every box ticked. Note to self: order the Naan!
Aloo Ghoust
Technically, the wrong Masala, a traditional Aloo Gosht should be served in a Shorva, however the House Blended Masala is what I was expecting. That is how it is. I arranged ten large pieces of Lamb over the Rice, then half as many bits of Potato.
As ever, I retained some for the end game, to revitalise whatever Rice could be left over. This was a lot of Curry for the £.
A lack of Seasoning has been the recurring criticism on my previous nine visits to Kebab Mahal, today, all was well. Chef may well have changed in the intervening years, this Curry was much more a la Hector. The Spice Level was as it should be, sufficient, not demanding. The basics gotten right, all was set for an enjoyable meal.
Beautifully Tender Meat, only but a trace of sinew encountered, this was quality. Some pieces of Lamb suggested absorption of the Spice, a parameter verified when I tackled the Potato. Clearly, this had just been added and so the magic absorption that an Aloo Gosht on display would have acquired, was not present. Still, the light and fluffy Potato was adding further Diversity, and why I chose this over the Lamb Mushroom Curry (£11.95).
From somewhere, a slight Sweetness was manifesting itself, I’ll always nominate the Carrots when this is so. Otherwise, this was a worthy Curry, streets ahead of what is served in the Mainstream venues which prevail.
Kofta Curry
Why this was £2.00 dearer, than the other Dishes on the menu, is a mystery compounded when Ricky saw a lesser price quoted in the window.
The skewer holes, and linear nature of the solids, confirmed that this was not a Kofta Curry per se. Seekh Kebab had been used, not Meatballs. It happens. The Masala was identical to that seen in the Aloo Gosht. Again, a Punjabi Shorva would have been more authentic.
It’s alright, not what I was expecting – was an early comment by Rick.
So, how had this been cooked? Seekh Kebab would normally be grilled, we saw little evidence for that. Meatballs could be baked then added to a Masala, or partly cooked therein. One of these, presumably. That Ricky was enjoying his Curry was made clear.
The Rickmeister managed an impressive portion of his Naan, he had a lot of Curry to get through. He liked the food, he liked the venue, a proper place.
Sag Ghoust
This was Dr. Stan’s second Palak Gosht in eighteen hours. The Hector did well not become involved last night. A victory in Europe by The Famous had to be celebrated otherwise.
The volume of Curry impressed, the Thick, Dry, Herb-rich Masala Mash, exactly what the doctor ordered. Sorry. However, not the way the Hector desires his Spinach Curry, not enough actual Masala present here. In Deutschland, Dr. Stan always embraces Gemüse, the Spinach Puree oft served as an accompaniment. Too green.
The plate was cleared, although there was a tacit acceptance that we had both abandoned the Chapatti. Dr. Stan:
A basic curry with medium spice. A good blend of spices. Gemüse spinach, which I like because its quite thick. Tender meat, plenty of it. Just about finished it.
On clearing the table, Mr. Khan commented on the half Chapatti remaining. That we had eaten everything else did not seem to matter. As has been written here previously:
Mr. Khan likes clean plates.
The Bill
Paying separately, I lost track. Together we parted with £46.35.
The Aftermath
It was very much a case of – see you again – as we departed. The Rickmeister now has a Curry venue in the east for when he has to attend a certain football ground in Leith. And that, unsurprisingly, was where we headed next. However, by kick-off, Dr. Stan and Hector were in Musselburgh.
Monday lunchtime finds Hector and Marg at 
West St., Tradeston, Glasgow G5 8BA). En route, Marg declared that she was happy to have the Lahore Lunch (£8.95) which features Vegetable Pakora, Keema and Chapattis, great value indeed. Hector had a Desi Curry in mind. 
Medium plus – was the agreed Spice Level. Usually, at 
The Vegetable Pakora arrived, three large pieces, a Chilli Dip and a Soupçon of Salad
Well-fired, a no doubt double fried, Marg insisted I have one. I took a half, an opperchancity to secure a well illuminated photo. Discrete pieces of Potato and Onion were not visible, the Gram Flour was to the fore. Suitably Spiced, tasty, however, Hector’s plate was about to be topped up with something else.
Served at her discretion, this reinvigorated a conversation Marg and Hector have been having since our recent two visits to
The waiter brought the remaining food on a large tray. Two Chapattis, Marg only required one. Wholemeal, not suitable for the Hector, Marg was content. 
Not the full portion as ordering a la carte, but approximating to the actual quantity which Marg prefers to eat. There was a moment of concern when Marg thought she might have been served Chicken Mince, but the darkness surely confirmed Lamb.
Across the table, there was a completely different dining experience. The Mushroom Rice was served directly on the plate, not 
The quantity was significantly more than Marg had been served. The Meat count reached double figures as I arranged the Lamb and some of the Thick Masala on top of the Rice. Spotting the Sucky Bone was another plus.
Small pieces of Pickle were strewn through the Masala. The distinctive 
Super-Tender Meat, melt in the mouth, but as I remarked to Marg, I always end up chewing, then chewing more and more, towards the end game. This must be down to me, not the Meat on the plate becoming tougher. 
An interview? 
Yadgar
Hector’s portion of Goshat Karahi (£10.00) had been ordered yesterday by contacting Shkoor, Mein Host, directly. This would avoid a forty five minute wait for the outstanding creation to be prepared to the standard which sets 
The window tables were occupied as I entered, other people evidently appreciate this time of day as an optimum time to eat. Unusually, I took the furthest table between the kitchen entrance and the facilities. Shkoor arrived moments later, Robbie soon thereafter.
Food, Robbie ordered a Daal and an Aloo Gobi. Today, as one of the Daily Specials, Aloo Gajar Mutter (Potato, Carrots and Peas) was also on offer. Unusually, Aakash our waiter, had provided a 
Not to be denied, I added a portion of Aloo Gobi to my Order, Chapattis (£0.90) would accompany, not that I would be eating much Bread. Wholemeal Flour, I have gone off it. The customary cans of Mango Rubicon (£1.80) completed the Order.
Today, Poppadoms aplenty, Salad, Dips/Chutney, and Mixed Pakora spontaneously appeared. This is why Hector and Co. usually pay an agreed sum when eating here en masse. I’ll also invite readers to go back a few posts to share the recent angst of paying for Poppadoms etc. 
A portion, eight to ten pieces of Meat, is typically served in a bowl, behold the full Karahi! This was easily the half kilo, not on the 
Topped with Coriander and Ginger Strips, Tomato skins were visible in the Minimal Masala. Karahi, not Curry per se, prepared Meat is cooked in a Tomato-based Masala. Simple, many a Chef has relayed the method, online videos too, but Hector’s attempts always fall short. It’s not just knowing the ingredients, but the how much and when. At 
Daal has of course featured previously in these pages, appearing as a – try this – when there’s a group. Robbie remarked on the size of the Lentils, yes they come in varying sizes and colours, advises the omnivore.
With the Oil separating and collecting on the periphery of the plate, a good stir was probably required to bring out the full Flavours. Unless it’s a veritable slick, never discard the Oil.
The humble Potato, such a key ingredient, it can be added to any Curry. Potato absorbs in the way that Chicken never will. Cauliflower always brings its own distinctive Flavour to the party. As long as it al dente, another winner. 
The Aftermath
Lord Clive and Lady Maggie of 
As ever, the two tables were unoccupied, however chairs along the wall have been replaced by fixed seating. The wall covering has also seen an upgrade. One can conclude that people sitting-in is being further encouraged in what is essentially a Takeaway venue. Next, a toilet, then we’ll be talking. 
The hoped for Lamb Karahi Lahori was on display and in sufficient quantity for the four of us. Maggie accepted she should have this, such was the level of recommendation. Marg considered her favoured Keema, here as Aloo Qeema (£7.00/£9.00), but on seeing it was Chicken Mince, decided otherwise. This would be her first full on experience of the Lamb Karahi Lahori at 
With no sign of Arshad or Amjad, it was clear that the chap serving was another relative. Bread was added to the Order: for Marg, her customary Tandoori Roti (£1.00), for Hector – Tandoori Naan (£1.50), Clive was not missing out on the opperchancity to have a Lamb Mince Paratha (£5.00). Maggie enquired after Rice. Boiled (£2.00) and Chicken Biryani (£6.00) were on display. Mushroom Rice, her request, not possible. Boiled it would be – and not too much – was the plea. 
The usual table was claimed, I arranged glasses of water, it’s help yourself at the counter. The Bread would be cooked to order, the reheat of the Karahi would not take long either. 
A Modest Salad and a bowl of Raita followed next.
Then there was the Boiled Rice, way more than Maggie required, Clive took some, but again, wastage. We were here for the Curry. 
Approaching a Shorva, and so ideal for dipping, the Masala was packing the intensity of Flavour I have come to expect at 
Marg:
Today, Howard and Hector finally enjoyed a day of indulgence featuring the odd Bier or two, and many a cult movie: Hell Drivers, This Island Earth, The Day The Earth Caught Fire, The Satan Bug, Zero Hour, The Black Shield of Falworth, Deep End. A home-cooked Curry would feature, Marg even promised to return in time to partake. 
This morning, the final preparations. 
Visually, this Desi Lamb Curry is what I had imagined: a Thick, Tomato-based Masala with minimal Onion, the hint of Creaminess partly from the Cashew Nuts. The Potatoes, having sat all day in the Masala would have taken in the Flavours. 
Some of the Meat had already detached itself leaving Sucky Bones. The Tenderness was a given, the pre-cooking guaranteeing this. Having been cooked firstly in the Garam Masala, then the main Masala, the desired – something extra – was achieved. 
This Lamb was very much in the – giving – category. Short of ordering Tikka Lamb, Mainstream Restaurants do not manage this, and how is pouring a Masala over Tikka Lamb a Curry? 
My first fork happened to have a black cardamom. That woke up my senses. The texture of the sauce and lamb looked perfect. I thoroughly enjoyed the very tender meat with flavoured potato. 
The curry naturally was lamb which came in a rich, deep sauce. Dark and intense, both the sauce and meat had oodles of flavour, with the lamb being melt in the mouth. Given that some, too many restaurants et al only get one element of this right, it was a bonus to get both. 
Hector and Marg are back at 
Craig and Lesley used to appear regularly in these pages, 
An Interesting Starter: four pieces of Chicken, just as well, one each. With cremated nodes, suggesting the Tandoor had been employed, still remarkably White Chicken. Soft, succulent, the Cheese was noted by all but was not intrusive. A new experience. 
The Special Dham Pilau was experienced by Hector 
Topped with Ginger Strips, a threat of Coriander, sliced Bullet Chillies and a slice of Lemon, plenty garnish. Crunchy bits, Spicy bits, Tasty bits, for later. 
Served Whole? Nope. The way the Naan is cut at 
The same Toppings as the Nihari, I wonder how similar was the Shorva/Masala. Marg would go on to describe the Masala as – Thick, so maybe a significant departure from what I had been served? No doubt, the Lamb was from a different cut of the beast. Marg’s summary of the evening:
As seen on Tuesday, no Herb Toppings, Cashew Nuts featuring instead. This Masala was Classic Curry and with this I would have favoured Rice. On advising Craig, Marg was mindful that he does not normally tolerate Cream in any form, yet he accepted a hint of it here. Sqd Ldr Craig:
Punjabi Chilli Chicken
This 
Inevitably, the Bread formed much of the leftovers. 
Our last Curry with Mark and Jude was in 
The complex 
A glass of red wine and the first of two large bottles of Sparkling Water were ordered. Drinks – £18.40. Hector the Miserable? OK, it was a special night and we were out – to dine.
Having left for but a moment, I returned to find the Starters on the table accompanied by a further four Dips. 
Seven decent sized pieces of what I took to be Haddock. That they were freshly cooked was not in doubt, the pieces were so pliable. The Dips were hardly required such was the Flavour from the Fish, but when in 
Helensburgh’s long lost 
Mark said – the Pakora was great. Jude also praised the Condiments. We had amassed seven. 
Both Rice portions proved to be enough to share, especially with Bread accompanying. Having celebrated the Mushroom Rice this past year at 
What lay beneath the toppings of Coriander, Ginger Strips and sliced Bullet Chillies, was exactly what the Hector helped develop in Helensburgh after Methi was first identified in 
The Seasoning was a la Hector. The Herb-rich Masala was approaching the great Bradford Curry Taste. The Bullet Chillies, taken as and when, gave the extra – kick. 
Wonderful! – was an early exclamation by Marg, and why not? The Masala was – Classic Curry, and the Lamb was served – on the-bone. 
A Boneless Nihari, but as we now know, cooked with Bone in the pot. Traditionally served in a Shorva, this Masala was heading in that direction, but was far from watery. A Dark, mysterious Masala, and once again topped with Coriander, Ginger Strips and sliced Bullet Chillies. 
This was the only Curry this evening from the
Rocky was back. More Curry recipes being described. I had to ask The Big Question!
Rocky presented a portion of Chai-mix, reminiscent of Turkish Apple Tea. 
Marg and Hector took the U8 up to Osloer Straße. Alighting from the front of the train makes finding the correct exit so much simpler. 
Entering 
Aniq raised an eyebrow as I confirmed – mit Knochen. As if the Hector would choose anything but Lamb on-the-bone. No Rice, just Bread. That would hopefully prevent the usual cascade of food that cannot be eaten. 
I took a litre bottle of Fanta (€3.50) from the fridge whilst Marg considered her options. Still in Salad mode, Paneer Salad (€6.90) completed the Order. 
The wait for the Karahi felt appropriate, in time it arrived, but strangely, Marg’s Salad took another few minutes. Aniq brought the Bread and Curry on a tray. 
I could have asked for Naan, I should have asked for Naan, but would the Roti have come as well? Served whole, risen, puffy, blistered, the Hector should be happy. Alas, the now dreaded Wholemeal Flour, I should cope.
Ginger Strips, Coriander and a decent wedge of Lemon topped the Karahi. The Lemon was duly squeezed, a much better start than 
The first dip of Bread in the Masala revealed a major problem. One that anyone else could have rectified, but not the Hector. Having not used a salt cellar at the table this century, I wasn’t going to let the standard drop today, how I wished I could. The Seasoning was well down from its norm at 
Marg was dipping pieces into the Masala. However, the Flavour of the Wholemeal Roti was dominating that from the Masala, it was becoming off-putting. The Bread would have been abandoned soon enough, today, sooner. Does this mean that from now on I am going to have to ask what type of Flour the Bread is made from? A definite spoiler, resulting in the abandoning of some Masala. 
Six strips of Paneer sat atop a fairly standard Salad. What I took to be Tamarind had been sprinkled over the Cheese, not a beautiful sight. Having had Coffee and presumably Cake or similar, this morning with The Ladies, this would prove to be a sufficient meal. Marg:
My Paneer Salad arrived little later than the Karahi. Beautifully (?) presented, six pieces of Paneer were laid out on top of the fresh lettuce, cucumber, tomato and onion surrounding the oval plate. There was sauce and a little paprika sprinkled over the Salad. I loved the fresh vegetables with the fried Paneer and managed to steal some of the sauce from the Karahi with the abundance of Bread. A very enjoyable lunch. 
14.30 on a wet Thursday afternoon, you’ll have had yer summer, and Hector finds himself on the Southside. Fortunately Marg has done the driving, so integrity and well-being had been maintained. 
With a Lamb Feast scheduled for Saturday, I was not in the mindset for a heavy duty Curry, Vegetables were foremost in the mind. Still, the Aloo Gosht (£7.50) on display did look inviting. I resisted. The Mix Vegetable (£5.00) is what I had in mind already, with Rice. Containers of Rice were piled high behind the counter, however, it was the Chicken Biryani (£4.50) on display which caught the eye. All this was reminiscent of
Marg saw the Samosas on display and ordered a Vegetable and a Lamb Mince. 
Three other tables were occupied at various times, by individuals, one chap I recognised. There must be a happy band of, mostly Asian, chaps who tour the Southside Curry Cafes, where the real Curry in Glasgow is served. 
I am intrigued, how does one reheat a Samosa? Samosa-ding would kill the pastry. Deep frying would leave an oily residue. An air fryer should be ideal. They looked dry and crispy on the outside, so perhaps Hector’s theory holds? 
As can be seen, Marg created quite a plateful, sadly no interior photos of the Samosas. They didn’t last long. But compared to the mountain of food across the table, Marg’s task was less daunting. 
Two pieces of Chicken served on-the-bone were buried in the mass of Pilau. I assumed that some of the Raita was as an accompaniment. No need, the Rice had a sufficient level of moisture and the Hector had another source to turn this into something even better. There was enough here for two. 
What an array of Vegetables! I’ll even forgive the stray pieces of 
Starting with the Rice, tasty enough but not as outstanding enjoyed at 
I wonder if they have fixed the hand drier! – texted Alan earlier in the day. 
Hector was here for the food, Bradford Curry in Glasgow. A repeat of my choices on 
Maria took the Order. She admitted to remembering Marg & I from
Tonight, the sun was still high enough in the sky to cause problems for those of us sitting at the window and facing west. Despite the presence of blinds, these were purely decorative. Alan was but a silhouette from my side of the table. It’s an ill wind…
Maria brought two Dips, then the bottle of Chilli Sauce, which staff here were previously programmed to describe as – Special. Has it lost its edge?
Four Lamb Chops, and after my 
There was only a hint of Charcoal on some of the eight Chops presented. Is the kitchen simply not willing to serve them as asked for? One of my two had two pink spots, so not even cooked through never mind – well done. 
The pathetic piece of Lemon was insulting, neither use or ornament. If adding Lemon Juice is a key part of this Dish, then give a decent slice, not the skin. The Coriander as a Topping was incidental given the Herb content of the Curry. 
A Masala with Herbs, the Oil collecting on the periphery, Hector’s ideal Methi/Palak Gosht. The plentiful Meat was cut small but not as extreme as – Bradford small. The overall volume did not appear to be challenging, the eyes can mislead. In time I would have to abandon the Bread, as is my norm, to concentrate on the Karahi.
Loads of promises – remarked Alan who sought even more ice to try and cool the wine. – the chops were tasty but very under fired, despite the well fired order. Some were better than others. 
Who doesn’t like Chicken Tikka? If one is going to have a Chicken Curry, then maybe this is the better option? However, pouring Sauce over Meat does not a Curry make.
Unfortunately for me the starter was fatty and well under fired despite asking to be well fired. My (Curry) was supposedly Chicken Tikka, tasted like boiled chicken to me. 
Topped with Coriander and a decent slice of Lemon, this was a classic Keema. Below the Mince, just a hint of Masala collecting on the base of the karahi. The Peas, and Potato when offered, always add a new dimension to – just Spicy Mince. 
When my Keema Matter arrived it was a big portion. The mince and peas were full of spice and there was an enjoyable kick of coriander as well. We shared a Coriander & Chilli Nan which was hung on the metal tree stand. Unfortunately for me, I would have preferred a Roti. The Chilli Nan made my dish too spicy for me. I enjoyed the rich flavours from the Keema. Did not eat too much of the Nan.
By the end of the meal enough displeasure had been tallied: warm wine, insufficiently chilled Bier, fatty Chops, not cooked as asked, the blinding sun not able to be dealt with, warm-not-hot main course. 
The saga of the hand drier may be an indication of this. I found it to be operating, but the direction nozzle missing. Alan regarded this as still broken.