How does one have Marg agree to Sunday Night Curry-Heute in Kilmalcolm? Suggest an afternoon Ice Cream in Largs! We took the Scenic Route past Loch Thom and managed a preview of our planned dinner. We had to walk a few kilometres to work off Dessert before we headed for The Mains.
The Waverley (World’s last ocean-going paddle-steamer) dropped by too, as featured in the Curry-Heute banner
Saffron, or Safffron (2 Market Pl, Kilmacolm, Renfrewshire PA13 4AD) was recommended by Curryspondent John S. This is a modest establishment just off the town centre junction, seating twenty four max. It would be quite a sight to see every seat occupied. One family had arrived not long before us around 19.00. We were shown to a table for four out of sight of the weans, good touch.
The Third F
The Menu puzzled, Safffron? We would have to ask. We told Mein Host we had come from Clydebank.
I’m told you serve good Curry here.
I also informed him that we had Dessert before our arrival and so declined the offer of Poppadoms et al. Cash only, we were advised.
For Future Days
The Menu had some interesting moments – The Glasgow Curries – well that brings a smile. In the Starters section – Barrah Kebab – stood out, Lamb Chops by any other name. Spiced Haddock also featured. On another visit…
Tonight Tonight
Marg has never had Rara Gosht, or Rarra Gosht as written, Lamb with Lamb Mince. This should present with a Thick Masala. For Hector, Dum Pukht Gosht, not a Dish one sees often. The much missed Khyber is where this style of slow cooking was first encountered. Hopefully a good Mash-Masala would accompany the Tender Lamb.
One Chapatti (80p) and a Plain Paratha (£2.50) would accompany. All Parathas were the same price.
The Breads arrived Quartered. Chefs, please stop doing this to Hector’s Breads. I wish to break my own Bread. The Paratha appeared to be of the Wholemeal variety, although layered, it lacked the hoped for Flakiness.
The Rarra Gosht looked just the job. Dark and Thick, the Masala was Minimal as is preferred.
The Dum Pukht had no Interesting Vegetables, Meat and Masala only. The First Dip of the Paratha revealed a Piping Hot Curry which was Well-seasoned with a Slight, but not overpowering Sweetness. This Curry had Taste. Nobody wants a Bland Curry.
The Masala appeared to be Pureed Onion, not as complex as was hoped for. The Lamb was definitely on the chewy side of Tender. Slow cooked? Or was this just Meat and Masala brought together minutes before?
From other sources – Dum Pukht – a traditional method of slow oven cooking, Awadh Region, featuring Meat and Vegetables. Cooked in a Handi. There was nothing here to suggest this. For – Handi – there is the New Karahi Palace.
At £11.00 this was among the dearest dishes on the Menu. One hoped for greater authenticity, still, this was enjoyable eating. The bottom line, Hector likes Curry.
Marg fared much better with the Rarra Gosht, Hector was able to sample this too. Certainly Well-seasoned, on the limit perhaps, full of Flavour. The Herb content looked more Methi than Coriander.
Marg – Plenty substance with taste, lamb a little chewy. That was a great choice.
I asked Marg if she had tasted Coriander. We both concluded Methi.
Indeed, this was the Dish worth returning for.
Mein Host asked the Honourable Question –
Is it OK?
We hope for better than OK!
The Bill
£27.35. Cash. And not much much more than we paid for Ice Cream and Coffee in a well known Largs establishment…
The Aftermath
I had to ask about – fff.
When Mein Host worked at the Iching (Dehli, India) a customer advised him that the third – f – would bring luck.
But the sign outside only has two…
We were told how Mein Host had taken over the premises three years ago. At that time it was a Takeaway only. They have expanded into the current space within this time. Eventually they will invest in new signage.
The Calling Card and Website were shown.
I think I know this website.
As one should.
So, was this Dum Pukht?