Alan had booked us in to Dining Room @ No 10 in Dumbarton for this evening at 20.00. With the trains off for the fourth day, nobody was leaving Helensburgh by that means of transport. The A814 was reportedly – open – having been blocked by abandoned vehicles for days, a wee bit of snow. England is still cut off, we are told. Marg declared herself fit to drive to Helensburgh; Annaya’s Grill House (80-82 West Princes St., Helensburgh, G84 8XD Scotland) it would be.
This was Hector’s first visit to Annaya’s in three years, and the first Helensburgh Curry in two years. Hector is retired, why keep going back? When Annaya’s opened as the fourth Helensburgh sit-in Curry venue, I wrote that this was a Curry House too many, now there are two. The Akash went on fire in 2016 and never re-opened. No. 28 has gone too, leaving the West of Scotland chain Masala Twist as Annaya’s only competitor. Even Annaya’s managed to have a fire in the interim and was closed for some time. Fire in Helensburgh – a significant feature of my life.
We arrived punctually for our 20.00 booking. Two tables were finishing off, we had a choice, I suggested the booth on the far wall would be more comfortable for the four of us. The Menu was brought and the Drinks order taken, Hector would join Alan in consuming Cans of Strongbow, Tracy had Bottles of that ubiquitous Italian Birra, there’s no hope, for any of us.
I had picked up the name of our main Waiter for this evening when the tables were cleared – Yousaf. I asked about Mein Host, Zak. He was in the kitchen ensuring all was well. Yousaf was keen to take us through the Specials on the Board. No prices were posted here, but I was able to work backwards later. Having photographed (badly, see below) the Menu, and read the reviews of my previous visits, I was keen to have something new.
When Yousaf mentioned the Raj Rezala (£12.95) was on-the-bone, this had me won. If I recall correctly, Cashew Nut Powder was a key ingredient in the Masala, no problem. I asked about the Offending Vegetable, Capsicum was blended in the Masala and also use as a Garnish. Cooked in, OK, Garnish, no thanks.
You call it – Garnish – I call it – Ballast.
I like that – replied Yousaf, who was now playing the game.
The description of the Special Karahi (£9.50) amused:
Your Special Karahi is hell for me, it has Green Peppers AND Capsicum.
Tracy, who eschews Lamb, suggested she and Alan share Lamb Tandoori Chops (£6.50). How many Chops? – I asked. Three. Marg and I joined in. One is used to Six Chops for £8.95 at The Downsman (Crawley) or Four Chops for £6.00 at the Karahi Palace (Glasgow). £6.50 for three Chops feels a bit excessive, as does £12.95 for a Main Course. We’re in Helensburgh, in the sticks, not The Merchant City. The Lamb Chops Order was placed, Alan knew what he was doing in terms of having something on the table to eat, early. VDT.
After my days in Bradford, I did not feel like paying for Bread or Rice, a Vegetable Side (£5.50) was available, £7.95 for a Full Portion. I asked for Aubergine Aloo but they had run out of Eggplant. Yousaf suggested Okra, Bhindi Bhaji it would be. I had previously considered this as – Bhuna – featured in the description.
Marg declared early that she would have Salmon Curry (£12.95) with her customary Chapatti (£0.90). 90p for a Chapatti, three free in Bradford with every Main Dish.
Alan chose from the Chicken section of the Board: 67 Village Curry (£11.95). Tracy also went for Chicken: Chicken Tikka Sim Sim Chandana (£12.95) – Hot. I was surprised when Alan and Tracy added two more Chapattis to the Order, no Naan?
Waiter #2 brought a pile of Poppadoms and a Bowl of Spiced Onions. Alan has a theory that Tracy gets full on Poppadoms and so does not finish her Main Course. Usually they share one Main Course.
Complimentary – said Waiter #2 as he placed them on the table.
That’s Hector’s favourite word – said Alan.
Poppadoms were left, not even all of the decent Spiced Onions were finished which may have surprised Alan who thought I was having all of them at the start.
The Chops arrived, there are Three? On both plates, Chop #3 was a – Tiddler. I knew I was having two, Marg had the Salad, Tracy also had two. Tracy does not like Lamb.
The Chops were well fired, Spicy, well Seasoned, Tasty. Another four, each, would have been Perfect.
More Drinks
Four Hot Plates
Yousaf brought the plates, the heat radiated into the room, no need to touch to establish – how hot. The Mains arrived on a trolley, Alan lifted the lid on the covered dish and invited me to photograph it before it was sent back – Capsicum, in three colours – loadsa Ballast! Somehow – No Garnish – had been lost in the kitchen. Waiter #3 verified that I was not allergic.
Put them in the bin, where they belong!
Three Substantial Chapattis sat mid-table, the asymmetric bowls contained the remaining Curry.
Salmon Curry
Chunks of Salmon protruded from the Shorva-like Masala. The Coriander Topping was Minimal, Onion/Nigella Seeds were mixed through the Masala. Hector’s Machi Masala Recipe is what Marg is used to, how would this compare?
Mine needs more Salt – was Marg’s first reaction. She ate more than half before calling it a day. Hector was on hand to finish the Salmon which can be very filling. I have to concur with Marg’s overall verdict:
Plenty Fish, needed more Seasoning. It looked perfect, not enough taste in the sauce to make it memorable, needed more of an – Oomph.
67 Village Curry
This Curry had an even Thinner Masala, more Shorva but not excessive; nothing Hector would deliberately order – Chicken in Soup! The more liberal Fresh Coriander Topping complemented the Herb rich Shorva. Alan stated at the start that he thought he was getting Chicken on-the-bone which I presume he would have preferred.
A Soupçon came Hector’s way, it was possibly better than I anticipated. I liked the Herb content, but having dined here before, assume it was from the Spinach family and not Methi.
Alan’s comments:
Very tasty, could have been spicier, but they are reticent to do so here. Could have had more Seasoning, very tasty.
Chicken Tikka Sim Sim Chandana
A complicated name for which I can find no explanation. The Masala looked slightly Thicker than the above Dishes, but had a redder tinge.
Tracy gave no tasting notes but did comment on the temperature of her Curry:
Sitting under the lights for long, I like it more than warm.
Tracy went on to say:
Chapattis were warm, Poppadoms were yummy, Chops were awesome.
His (Alan’s) Curry was better than mine.
Bhindi Bhaji
Given that I had to wait for my Curry without Capsicum, I had plenty of time to consider the Bhindi Bhaji. This was a well presented array of Vegetables: Okra, Tomato, Onion and Cybies were present in a Minimal Masala. The Spice was noticeable without being demanding, I had hoped for more Intense Flavours. Still, an excellent variety of Textures.
Raj Rezala
Meat and Masala only, how glad I was I had ordered the Bhindi Bhaji. With Rice, the Blended Yoghurt-rich Masala would have been soaked up, disappeared. Bread may have worked for dipping, tackling the Meat required fingers. I counted ten pieces of Meat, nine of which were on-the-bone. The Bones were Large, the Lamb was beautifully Tender, however, the actual Meat content not as much as it could have been. There was not a lot of eating here.
The Masala was woefully under-seasoned, the Spice Level at the bottom end of the scale. As a result, the full onslaught of Flavours one hopes for never appeared.
This is where the Bhindi Bhaji was further appreciated, this made the meal by providing alternate Flavour and Texture.
More Drinks, three had Coffee, Espresso and Latte. Hector abstained, far too late for Coffee.
The Bill
£115.15. Coffee and Bar – £43.15. It happens, once in a while.
The Aftermath
This became the most memorable part of the evening. Yousaf was back, the Calling Card was finally presented, the existence of the Curry-Heute Website had been revealed previously. I showed Yousaf the photo of my own Fish Curry cooked yesterday.
I like the colours – was his take.
The Minimal Masala was my point. This set us on a conversation about – Curry – and from where his family originate. That Curry/Karahi becomes closer to the preferred Hector style – Near Afghanistan – came into the conversation which meant The Khyber and the now Khyber Pass Restaurant came up. Yousaf recommended Namak Mandi (21-23 Bridge St, Glasgow G5 9JB Scotland) – Salt, Slow cooked – is the translation. He described the Meat as being cooked in its own juices as is the Afghan/Punjabi way. I had to mention Namkeen, a matter of dialect it appears. The term – Karrha – which Chef P.J. introduced me to years ago was mooted, few seem to know this term. Karrhi – was Yousaf’s reply.
The – Language of Curry – Hector was in his element.
Salt – was very much part of the conversation, I had to bring the conversation back to tonight’s food. All the Dishes were under-seasoned. Yousaf said this is why they have Salt on the table. Alan recalled how some twenty years ago, Hector used to – paint his meal white with Salt. Not since the Millennium has Hector used a Salt Cellar. I eat what is set before me else I am not tasting what Chef presents.
Yousaf, thank you, we will meet again.
This new Restaurant on Bridge St, opposite The Laurieston, cannot have been open for long. Their Special Namak Mandi Lamb Karahi (½kg) £11.99 or £19.99 for the full Kilo will have Hector there soonest.
Halfway down the Google page I saw a link to a well known and reliable Curry Website. In 2014, Hector had a Namak Handi Lamb Karahi (½kg) at the former Afghan Village. The Chap there now has the Khyber Pass Restaurant.
Afghan Cuisine, Namkeen Karahi, Yadgar, Karahi Palace, Ambala Deli Bar … Glasgow has a greater Diversity than Bradford, it is time we regained – The Curry Capital – status. Alas, it is – The Mainstream/Famous – venues which are selected, never – The Best.
Extracts from Annaya’s Menu
