Picking up Marg at Prestwick Airport at midnight was today’s priority, or was it? Updating Curry-Heute to report on Macs Spice Route, the new version of Balbir’s Route 77 (38 Kilmarnock Rd., Symington KA1 5PW) was the original plan. On phoning them they revealed that they are not open as late as Google Maps suggest, last orders to sit in are @21.00 on a Sunday night.
Plan B
Michael, who recently appeared in the – Yadgar #100 – celebration dinner, took Hector for a Curry in Prestwick some twenty years ago, it was a life changing evening. Having ordered my then customary Rogan Josh / Madras / Vindaloo and Boiled Rice, I came to the realisation that a Meat Curry requires an – Interesting Vegetable – Meat and Sauce can be dull: The Prestwick Curry Lesson.
I phoned Taj Tandoori (141 Main St, Prestwick KA9 1LA ) to ascertain their closing time. Arriving @22.00 was not a problem. Sources state that Taj Tandoori has been in operation for approaching forty years, was this where Michael had taken me?
Arriving @21.45, the Head Waiter greeted me and showed me to a small table for two partitioned from the rest of the Restaurant. This was ideal for the – Lone Diner, from there I could see the Bar, the front room, and all who would come and go. Unfortunately I had glimpsed a much larger room past the Bar to the rear, would I get the opperchancity to see this?
Over my right shoulder, secreted in another booth, I could hear a wean performing as only they can in a Restaurant. This late on a Sunday night? I was happy to see his folks depart by the time I had placed my Order. Thankfully, the wean had to go with them.
Sparkling Water was available in 330ml Bottles (£1.85) or the Litre (£3.95), so the Drinks Menu already on the table informed me. In how many venues does one have to order drinks – blind? The 330ml Bottle was sufficient.
The Head Waiter brought the Menu which I had studied online earlier this evening. Three Dishes were considered, all with – Lamb tender – (£9.30). The Punjabi Special featured Green Peppers, could they be withheld? The Bhuna did not, a fallback. Then there was the Mohan in the Chef’s Specialities section. The description ticked – the Hector boxes – no Capsicum, Dry, and described as being specifically prepared for Lamb, no Chicken alternative was suggested.
Having starved myself all day I was up for a Side. I appreciate when Restaurants offer the Vegetable Mains (£7.30) as Sides (£5.30), Aloo Gobi it had to be. A Paratha (£2.55) says a lot about the efficacy of a Kitchen. I decided to order in reverse thus taking advice on the Main Course towards the end. I stated I had three Dishes in mind and described my requirements. The Head Waiter informed me with an air of enthusiasm that I had to have the – Mohan, our signature dish. I confirmed that Capsicum would not be making an appearance and enquired as to the Spice Level.
Medium – was the response. Hector can do – Medium – however, it’s about time – Medium with a Kick – was reinstated.
If I eat all of that I’ll be astonished – I said as much in jest as in hope.
I’ll be astonished – was his reply.
I prepared for the wait and given that my locus was in full sight of all those who were dining in the front room, three couples (plus the wean), I could not photograph my surroundings. I had previously restrained myself and had not taken photos of the Menu. The camera had to make an appearance when a Complimentary Poppadom and Spiced Onions were presented by the Waitress who had brought my Sparkling Water.
I ate half of the Poppadom so as not to spoil the appetite, the Spiced Onions impressed. The sauce was pale, the horrible Red Food Dye not employed here.
There was time to text Michael, was this the venue he had brought me to all those years ago? By the time of writing he has confirmed this to be so. I felt it had to be.
When the food arrived I wondered if I had ordered way too much.
Paratha
The Paratha seemed huge, it had girth too. On inspection it had the required Layering and was Flaky. This Paratha was well-fired compared to the majority I have encountered, slightly greasy to begin with, or was there a Butter finish? When I eat half a Paratha I think I am doing well. This was daunting.
Mohan
A feast on a platter, the appearance suggested somewhere between Karahi and Stir Fry. The description said it would be – Dry – there was exactly the ratio of Meat to Masala I seek. Thankfully this Curry was not simply Meat and Masala, strips of Onion, chopped Green Chillies and possibly Syboes too were in the melange. The Lamb was well into double figures and very Tender. The Spice was Moderate, not challenging, it could have done with more. The Seasoning came through and so the complexity of Flavours began to reveal themselves. By the third visit to this Dopiaza variant, I was getting Cinnamon and Cloves. Thereafter was the cognisance that this was indeed a new taste experience, Earthy, slightly Bitter, something unique. It lacked the – Wow! – factor, more Spice may have added an edge. Medium with a Kick?
Aloo Gobi
Hector was back on familiar territory here. Here was a Mainstream Tomato-rich blended Masala. After sampling the Mohan there was a definite Sweetness on the palate, a distinct contrast. The Potatoes and Cauliflower were not overcooked. As a Side Dish, the Quantity was well judged, enough, I knew I would manage to finish this.
Meanwhile the Paratha was steadily disappearing, I was well past the halfway mark. With the Aloo Gobi taken care of I had to judge how much more I could eat, no way was I not finishing the Mohan. I abandoned the Paratha with a quarter remaining, I had done this meal justice.
It was approaching 23.00, I was intrigued by those who had arrived later than myself on a Sunday night, but then Prestwick was jumping this evening. Some Ladies arrived for a Takeaway, they were well known to the Staff and so I bided my time. I went up to the counter to pay and introduce myself.
The Bill
£19.00. Precisely what I had calculated.
The Aftermath
The Head Waiter had taken the cash as I had hoped. I handed him the Calling Card, he was instantly taken by this. I now know this to be Jag. I was led through to the back dining room where a couple of Chaps were sat. I was introduced to – Uncle Rabinder who had established Taj Tandoori some thirty seven years ago.
Taj Tandoori has won many Awards, there was a display cabinet, who wins awards? In this year’s Scottish Curry Awards they won – Best in South West Scotland, and in the voter’s choice – Chef of The Year. I recognised the glass plaques, none of which sit in Hector’s House. (Finalist for – Curry Lover of The Year – four times.)
I was then led into the kitchen to meet the Chef and the Tandoori Chef. Taj Tandoori is apparently one of only two Restaurants in Scotland with a charcoal fuelled Tandoor. I must return to sample their Lamb Chops. I was introduced to Mohan who created/invented the very Curry I had enjoyed this evening. I spotted – The Big Sauce Pot.
Jag assured me that Rabinder is at the markets every day to purchase fresh ingredients and everything is made from scratch. An early shift has Chaps come in at 08.00 to start the process of pulping the Onions to create the Masala. How much of what I was told have I forgotten? 
On photographing the Bar, Jag made a point of showing their Malt Whisky selection.
Finally I was introduced to their longest serving Waitress, Victoria, who has even picked up some Punjabi over the years.
Hector had been given the Grand Tour of Taj Tandoori, this was a night to remember. Thank you, all.
And so to collect Marg who won the Bronze Medal for Scotland in her age category at the World Cup Master’s Hockey Tournament held in Barcelona. Who wins awards?