Day 3 in Durham, it has become apparent that like Halifax, Curry is not served at Lunchtime. The plan this afternoon was to drive to the coast. Arriving in Seaham, County Durham, it rained for much of the afternoon; whatever charm this town has was lost. How could the day be rescued? By staying on for Curry-Heute!
Sagar Indian Restaurant (East Shore Village, Seaham, County Durham, SR7 7XR, England) stood out in the Reviews from other sources, the locus was puzzling at first. Sagar lies in a modern shopping parade on the Coast Road at the northern end of Seaham, just in case there is any doubt. FYI, the wi-fi from the premises next door to them comes in very useful.
Two Diners were in situ when Marg and Hector entered just after the 17.00 opening time. Four more would arrive during our stay, including two Scots, yay!
Two Chaps were on duty, both were involved in our allocation of a table for two and the taking of the order. Advice had to be taken, both of us had spotted the Special Lamb Dish on the menu:
SAGAR – Exclusive Lamb (£14.95) – A special cut of spring lamb tikka cooked with minced meat in a method of a traditional manner as to preserve the flavour and authenticity of the dish. It is a dish full of flavour and pleasantly aromatic and of medium strength. With Rice & Side Vegetable.
The use of Tikka Lamb put us both off, though this turned out to be somewhat ironic as this Blog Entry shall reveal.
The Usual, The Mainstream, one always hopes for more, Duck for a change. Hector’s choice this evening was – Bhuna Masala Hansh (£10.50) – Tender slices of Duck breast cooked with garlic, onions, masala spices with coriander and fresh herbs.
Methi did not appear anywhere on the Sagar Menu. The waiter confirmed the presence of a Thick Masala, when challenged on the use of Capsicum, he admitted that finely cut pieces could have been incorporated into the making of the Masala along with the Onions. The Dreaded Large Chunks would not be forthcoming.
Marg was in the mood for Lamb Chops, she tends to order these as an alternative to Curry, proper. What to have with them was her next decision. The Waiter informed her that the Lamb Chops were served with a Mint Sauce and Salad. As neither Rice or Bread would really be necessary, this added to the dilemma that was developing. Lamb Chop Bhuna (£8.95) – Home style lamb chop on the bone marinated overnight with Chef ’s special spices then cooked in the tandoori oven with garlic, ginger, onions and coriander – is what Marg had in mind. To this, add one Chapatti (£0.95). This is the best priced Chapatti we have encountered in recent times. A Plain Paratha was a sensible £2.25, assuming that either should really be charged for. Instead, Vegetable Pilao (£3.25) was chosen by Hector, again, the withholding of any Capsicum was agreed.
A Large Bottle of Sparkling Water £3.95 completed the Order.
The First Couple were presented with a Substantial Starter which they must have devoured in great haste, before I knew it, their Mains had arrived. I was kept amused by the lights in the photo on the opposite wall periodically changing. My view of the Bright, Spacious premises was through the mirror which ran the full length of the wall. No Starters? Enquired the other Waiter as he removed the surplus cutlery.
We cannot eat a Starter then finish a Curry – Marg informed him.
When our Order arrived I immediately congratulated Marg on having selected the Better Curry. The Large Plate of Chops in a Superbly Thick, and in no way Excessive, Masala could have been served up anywhere in a Curry House in Glasgow/Bradford, here we were on the North-East Coast. Home style lamb chop – The Menu stated, Desi – by any other description. When bitten into, the Chops were still slightly – Pink inside, not Tandoori Chops as I know they should not have been. Four Chops were provided, these were not the Tiny affairs one encounters normally, Twice the size, and they had Girth. Marg said she would keep one for me. I have a Lovely Wife.
I like the sauce, this is lovely. The Mango was very much the Standout Flavour I was informed. I let her get on with it, time to tackle the Duck.
The Vegetable Pilao was approaching Microscopic. Too often I complain, especially in Europe that the Complimentary Rice would feed three, there was just enough for one person. Potatoes, Carrots and Green Beans were mixed through the Rice, if the Overall Portion was Small, then one can work out the Quantity of Included Vegetable.
The Bhuna Masala Hansh was worryingly – Red – not more Food Colouring? The Masala was suitably Thick, the Quantity made Rice the correct accompaniment. As the pieces of Duck were decanted, I counted Six, not many I thought. As I addressed the Duck I realised that two pieces at least would require halving. There was enough meat, just. Perhaps the statement above about not requiring a Starter was inappropriate, anyway, not approaching London Portions.
The Spice Level was not a challenge, I had not asked for – Spicy. The Seasoning seemed – under – to begin with, as I progressed so more and more Flavour emerged from the Melange, the level of Seasoning was commendable. The Spring Onion Topping gave the Masala a welcomed – Crunch. I appear to have been writing this with increasing regularity of late. Are Spring Onions replacing Ginger Strips? Cybies may be in season, cheaper… far easier to prepare.
The Duck was proving to be a major departure from my normal – Tender Lamb. The Flavour was wholesome, that there was Flavour/Spice made me speculate as to whether this was Duck Tikka. Look for skewer holes – suggested Marg when I had one piece left. Perhaps I spotted one.
My eyes were still feasting across the table. I had tried some of Marg’s Masala earlier, the same Gritty, earthy Texture that my Duck Dish possessed, though Marg’s was definitely – Sweeter. It was time for me to try the remaining Lamb Chop. One bite… No! Sorry, this does not work after what I have just eaten, too much of a Conflict of Flavour.
Of the Chops, Marg insisted she could find no sense of the claimed overnight marinade. What she was actually hoping for was Lamb Chops Curry as served at The International in Bradford where they pour a Masala over the Tandoori Chops, yes, that is cheating. Wouldn’t she therefore have been better order the Tandoori Chops served with the Mint Sauce and Salad? Still, I thought what she was given was Magnificent, despite the fact that the Two Masalas were not Complementary on The Hector Palate.
The Bill
£27.60. A Standard Price.
The Aftermath
I approached the Waiter with my Calling Card and showed him the Curry-Heute Website. Admitting that this was a hobby and not my job appeared to surprise, perhaps relieve.
What happens next? – he asked. A good question: people will either find this positive review and drive for miles to dine here, or they will not.
Dear Reader if you have not done so recently, go to Google and enter – UK Curry Blog.
Seaham’s Sagar Indian Restaurant is a welcomed addition to Curry-Heute, our visit was a memorable experience, look again at the Lamb Chops Bhuna.
The other Curry Sources in Seaham
