WHEN curry fans get together, they can’t help but compare notes.
There’s that touch of one-upmanship to trot out the latest discovery or a new, previously unheard-of dish.
Not everyone agrees all the time, except on one thing – Nawaabs.
It seems this Summer Street eatery has found the magic touch of becoming the gold standard for fine Indian cuisine in the Granite City.
But as it had been some time since I last ventured through the door, a return visit was called for.
Mrs B and I had wisely booked a table.
The place was heaving and wannabe diners were waiting at the bar. Which probably accounted for us being plonked at a very tight table for two, elbow-to-elbow with a neighbouring couple.
Not to worry, it gave us a chance to lug in on their conversation while waiting for the starters to arrive.
(Top tip mate ... if your date is glazing over about your diving exploits, it’s time to change the subject.)
Still, we stopped eavesdropping and started eating once our mixed starter (£5) arrived.
This was a trot through some fabulous treats, from tender and tasty chicken tikka, through to grease-free and yummy pakora. Even the fiery sheek kebab got a big thumbs up from Mrs B, despite her aversion to minced lamb.
I, on the other hand, love minced lamb. Which is why I chose the special mughi masala (£10.95) as my main course.
It boasted more of that subtly excellent tandoori chicken, but was cooked with chick peas and minced lamb, along with garlic and ginger.
The result was a dark, rich and tongue-tingling stew of a dish that had me licking my spoon even as I was spooning it over my pilau rice (£2.95).
I thought I had cracked it for the best dish of the night, until my other half offered over a forkful of her shalimar kharni (£10.95).
This was a riot of tastes, peppery, oniony, sweet-ish, with the right touch of spice to make the whole thing sing.
It had a touch of cream, but was far from cloying or sickly.
And the sauce was mopped up enthusiastically with our shared, light-as-a-feather garlic naan (£2.95).
I’d go back anytime, just for another shot of that dish.
So, when I next meet up with my curry chums, I’ll be proud to boast of my latest discovery.
Nawaabs is just as good as I remember ... maybe even better.