Here we go again, Day 3 of 4 with Lord Clive of Crawley in Glasgow, yet today we are in Edinburgh. So it goes. The plan was a Pub Crawl around Edinburgh watering holes. Before this Clive requested a crossing of the Forth Bridge, this was so good we did it twice! The Company were waiting patiently in Monty’s near Haymarket. In the end we never left Monty’s. When one finds an Ale that ticks the boxes, we stay, until it’s finished. When it was, we left. Some went home, Mags joined us in the walk around Haymarket to Lazeez Tandoori (191 Dalry Rd, Edinburgh EH11 2EB), at this time, the only Edinburgh Curry House Recommended by Curry-Heute.
Arriving around 18.30 a Chap sitting at the only free table for four gave way, he was waiting for a Takeaway as the majority of customers do at Lazeez. As is clearly written on the window, they deliver too. How does one flip a Photo? Ask Google!
For Mags life is simple, Aloo Gosht (£7.50) with a Plain Paratha (£2.50). She went up to order and paid her £10.00 in advance. Clive likes his Chicken Dansak (£6.50), the description said it came with Pineapple, this could be addressed. The Menu at Lazeez has my Favourite Menu Statement:
On my last visit here I had a near – Perfect – Lamb Karahi (£9.95). I have learned to invoke their own clause and ask for Capsicum to be withheld resulting in various reactions. Clive and I would both have Keema Paratha (£2.95).
I went up to the counter to give the Order to a young Chap, a very young Chap. He was coping with the Telephone Orders, now for Hector. Withholding the Pineapple in the Dhansak was noted. Lamb Karahi without Green Peppers – Capsicum – please. And Spicy.
I took my seat, I heard noises off. The Chap was standing beside me, out to tell me that there was Green Pepper already in the Karahi.
You haven’t cooked it yet! – my was my resounding response.
I sensed another presence behind me, it was Mein Host-The Chef, out of the kitchen to see who was being so precise. Hector was recognised, all was well. If you don’t ask…
Lazeez Tandoori is a Takeaway with a handful of tables, a Classic Curry Cafe. Our long afternoon meant that we had to use the – Facility – in turn. This involves a walk through the kitchen. Hector has been here before, and even managed a photo. Today I spotted the Big Curry Pot, no photo, do not annoy Chef.
Aloo Gosht
A plateful of Lamb and Potato was presented in a Blended, Reddish Masala. This was a Standard Curry resembling nothing that I have ever eaten at Lazeez.
Nippy – was Mags’ overture.
Normally every Aloo Gosht is compared to Karahi Palace (Glasgow) who Mags reminds us is – The Best. Tonight no comparisons, just enjoyment.
I really enjoyed that, I’m actually going to finish it.
The Parathas
The Plain Paratha was served – Whole – had Spirals, Layers and was Flaky. These are the Curry-Heute parameters for defining the – Perfect Paratha.
That was marvellous – Mags confirmed.
*
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When Parathas are stuffed, one has to accept that Flakiness is lost. Again this was served – Whole – was a decent size and was well stuffed with Mince. The final parameter for Keema is the Colour and Texture. Here again we had the – Perfect Paratha – with individual grains of Brown Mince, not the Pink Donner Kebap-looking nonsense that too many venues serve up.
Lamb Karahi
One can tell immediately if a Karahi Gosht is going to impress, this most certainly did. The Masala-Meat Ratio was towards Dry, no Soup here, no Stir Fried Ballast.
The initial eating was tentative, everything was hotter than everything else. The Spice hit instantly, this was – Spicy. The Seasoning was right up there. The Masala was Tomato-rich, possibly Tomato-based. And the Flavour…. It is Hector’s turn to mention the Karahi Palace once more. The Overall Flavour was remarkably similar as established previously; the Herb content contributed, Methi. There were, however, a few small Green Specks I hoped were Chillies. Trace Capsicum I can almost accept, two visits ago I ended up with a quite a Discard Pile, not acceptable.
Counting the Meat was impossible, there was simply too much to count. The Tender Lamb tasted as if it belonged to the Masala. No Bones, had this Karahi had Lamb on-the-bone it would have been off the scale.
This was a Wonderful Lamb Karahi.
Chicken Dansak
Behold a Yellow Masala with specks of Tomato and Herb. Had Chickpeas replaced the Pineapple? The Lentils, I conclude, must have been particularly – Large.
A Dhansak with a bite this, oh yes.
Clive was already on board.
Is yours as Spicy as mine? – I asked.
It’s quite lively, a Dhansak which bites back.
Clive’s Keema Paratha was devoured, this too impressed:
Plenty well stuffed, loads of Keema in there.
Clive knows I only take him to the Best of Venues.
I went up to pay, Mein Host-The Chef was there to take the cash.
The Bill
£22.35, this was rounded down to £20.00.
The Aftermath
Your best yet – I informed Chef.
I made it from scratch, I put a wee bit of Capsicum in.
Blended is fine, it’s the mountains of Stir Fry (even Raw) that too many vendors resort to.
Another Calling Card was handed over, it is time I made a dedicated page for Lazeez Tandoori.
And so Mags took the train back to Glasgow from Haymarket, a taxi took Clive and Hector to Musselburgh, well why not?
