Durham is no more, Hexham is now where it’s at, just the three Curry Houses and one Curry Opperchancity. Arriving yesterday, and taking up residence at the County Hotel, two Curry Houses were – discovered – directly across the street, as if.
Zyka looked – too polished – for The Hector, their Menu too flashy. The adjacent Saathi (28 Priestpopple, Hexham, Northumberland, NE46 1PQ, England) had Methi stated loud and clear in their window posting. By the time we encountered The Valley Connection on Market Place, the mind had been made up. The Saathi Menu also had – Karahi – with no mention of the Dreaded Green Ballast.
Other matters had to be attended to before the Hector was allowed to have Curry-Heute. A train journey to Bardon Mill was selected as the starting point for our day walk along Hadrian’s Wall. The Tourist Brochure/Map has no scale, no north point, and the map symbols do not match those on the key. Bier-Traveller hopefully will have more to say on this.
After four hours in the field an appetite had truly been developed, Ale did call first. Yakima! The window of opperchancity to eat before watching mysteriously poor Deutsche Fussball Team have their comeuppance was allocated.
Marg and Hector entered Saathi just after 18.00, four other diners were in situ. I was immediately taken by the size and layout of the restaurant, the facade does it no favours, or maybe it did. I had dismissed the plusher looking venue a few doors along. The restroom facilities are rarely are commented upon in this Blog, Saathi have invested, other restaurateurs could do well to visit.
Mein Host had greeted us at the door and escorted us through to the Tardis-like interior. We were shown to a corner alcove, – much sought after – we were assured. The Menu was incidental. I had already described the (Lamb) Karahi (£9.25) to Marg, I would have the Lamb Methi (£8.95).
Mein Host had to be told that I had chosen this venue because Methi was prominent on the Menu. He took the time to tell us that he is a trained Chef. Prince Harry and Nick Faldo have dined at Saathi, now they can add – Hector – to their list. A Chapati (£1.25) and a Methi Naan (£2.50) completed the Order. No Starters, I suppose we could share, but we both know that the Curry suffers thereafter.
Mein Host, Marg and I continued the discussion.
I read on your website that you can cook anything with two to five days notice.
The menu is only a guide – was Mein Hosts’s response.
It was established that Marg and I were down from Glasgow, the high level of expectation was thus implied. Mein Host described Curry with excessive Oil, as something he avoids. He was in agreement about the use of Capsicum We appeared to be talking – Curry.
Saathi was filling up, quite impressive for a midweek evening. I suppose Hexham the Market Town, is now a tourist attraction in its own right. A final word on maps, the map of Hexham is always published with the North at the bottom, upside down if you like.
Lamb Karahi
Marg’s Lamb Karahi arrived first – Wow! How many venues present Stir Fry and passed it off as Karahi? This Lamb Karahi looked the real deal.
The Methi Naan had magically transformed itself into a Methi Paratha, a much better prospect. The Flakiness had been maintained around the edges, the Layering was also visible. This was a #1 Paratha. Time to eat.
The Chapatti was Substantial, it had the Girth. Marg ate all, then acquired some of my Paratha.
It’s the best Lamb Karahi I’ve had for a while – Marg does not order Lamb Karahi that often, I suspect she did so as I had planted the seed, she knew I could then review two of my Favourite dishes at one sitting. One Large Green Chilli is all that was left, the Tender Lamb and all of the Minimal Masala had gone. Marg was hungry, amazing what a four hour walk can do for the appetite.
Lamb Methi
The Lamb Methi was presented atop an elaborate candle-lit heater, this too looked menacingly wonderful. The Masala was seriously Thick. The boundary between Masala with copious Methi and Saag/Palak had not been crossed. I had to decant, no way was I touching the red hot irons.
I had asked for the Lamb Methi to be – well Seasoned, I felt it still needed more. Spicy had also been agreed upon, the Spice Level was fine. The Lamb pieces were large and plentiful, there was a lot of eating before me. The Paratha was so good I had more than I normally would, scooping up the Methi-rich Thick Masala, pleasure and some.
There’s a very familiar Flavour here – I remarked to Marg. It’s the Methi! I have not had a decent overdose of my Favourite Herb for quite sometime despite the tacit instructions to make it so. Look at the Toppings – Coriander and Methi!
Is it too early to ask? – Mein Host was back.
The Paratha is excellent.
I didn’t cook that.
He had in fact cooked Our Dishes, we had clearly ordered well and had not just been given The Curry from The Pot. Our earlier chat had evidently raised the bar.
No Oil collected at the sides of either the Lamb Karahi or the Lamb Methi. True to his earlier statement, the Oil slick was not forthcoming. I thought back to the evening that Mr. Shabir Hussein of Bradford’s Akbar’s chain took me to the kitchen after the Glasgow Branch opened and had the Chef show me how they sat the Curry for a few minutes, let the Oil collect and then dab it off.
The Lamb was fibrous – Beef-like – and Tender, but did not give off Spice/Flavour, more notice required perhaps.
Before Marg had finished her Lamb Karahi I dipped her Masala, Sweeter than mine, as expected. Hector had his Methi.
The Bill
£25.35. One of the best value Curry experiences of late, helped by sensible prices for Bread.
The Aftermath
The Calling Card was offered, I could not show Mein Host the Curry-Heute Website as there was no data signal this far back into the stone building.
The – sizzling – description of the Karahi on the Menu was again raised. I mentioned the Big Blobs of Onion and Capsicum that the majority of venues sadly serve – Ballast. Mein Host again assured us that he knows the difference between what passes and what should be served.
As we departed, I could not help but study the Dishes served to others. Red and Soupy Dishes were available for those who enjoy that sort of thing. More discerning diners should be able to clearly describe their preferences; at Saathi one receives Authentic Curry.