The Menu for Saffron (178 Archerhill Road, Knightswood, Glasgow G13 3JG) dropped through the letterbox in Hector’s House at the start of the week. Saffron promoting themselves in Clydebank, ambitious. But then all Clydebank Curry tastes pretty much the same, perhaps Saffron had something different to offer? One never knows where the next Yadgar will be found.
18.00 on a Friday night was likely to be a busy time for any Glasgow Takeaway, business was steady in the twenty minutes or so I was on the premises. Having studied the Menu in advance I had decided to purchase two Dishes, the Lamb Chop Curry (with bones) (£8.50) was described as having a – Desi sauce -, this had to be sampled. The Karahi (£8.50) did not mention the – Dreaded Ballast – so I would have to ask. All the – Chef’s Specialities – are £8.50 in both Lamb and Chicken. These come with a choice of Rice or Nan, so good value potentially.
A young girl was manning the phone, a Chap from the Kitchen came out to take my Order. He took extra care to verify that I desired the Lamb Chop Curry not the Lamb Chops (£8.95) from the Tandoori section of the menu. I asked if their Karahi was also – Desi – or was it topped with Onions and Capsicum. His colleague, also out from the Kitchen, joined the conversation. He assured me the Capsicum would be – cooked in. I hoped this meant blended in to the Masala and so took the risk. I ordered a Special Rice (£2.50) so as to get – Interesting Vegetables – and took a Rice and Naan as part of the Order. The extra Rice could go in the freezer and be put to good use at a later date.
The Bill
£19.50 Enough food to last two days.
I handed over the Calling Card and introduced myself.
I’ve seen that – exclaimed girl on the phone, someone who knows Curry-Heute. We chatted in the gaps between calls. She has a friend who has been posting for about a year on another medium. That her friend insists on photographing everything before they start eating amused us both.
Your food won’t taste right if it hasn’t been photographed – I proffered.
I appreciated the warmth of the farewell from the Chaps.
It was only a five minute drive back to Clydebank along the A82, insufficient time for the food to cool. On unwrapping my Booty, I could not help but spot the mass of Masala and the copious Green Peppers in the Lamb Karahi. Not what I really wanted, but that was for Saturday.
I tore off half of the Large Naan which was as Plain as a Naan can be. I decanted half of the Special Rice which had the promised Mushrooms, Onions and Peas. This proved to be quite tasty in its own right.
Lamb Chop Curry (with bones)
The Thick blended Masala was full of tomato seeds, so some attempt at – Desi.
The Masala was slightly Sweet with a good Kick and was well Seasoned. I was eager to count the Lamb Chops, four, five would have felt better value, but then so would six.
Four Lamb Chops it was, they were a good size but not cremated to the extent I prefer. The Meat retained a good Texture, quite Succulent actually, enjoyable.
Back for more Masala, I became aware of a quite distinctive Flavour, I was enjoying this, the Rice and the Bread worked well, a worthy combination. I was impressed by what I had eaten but was not getting carried away, a good Mainstream Curry.
Midnight with Hector in Curryland
I decided to fry the leftover Special rice in a little Vegetable oil and – ding – the remaining half Naan. So far so good, but then I noted all the Blobs of Onion and Copious Capsicum in the Lamb Karahi.
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Lamb Karahi
The Lamb Karahi was reheated in my karahi. The Masala took on a thicker consistency as it warmed. I wondered if this was the same Masala as accompanied the Lamb Chop Curry. I managed to separate four pieces of Capsicum on serving, eight more pieces turned up as I ate and were cast aside. I shall continue my struggle to have this – Alien Ballast – outlawed in Curry.
On tasting, it was immediately evident that this was not the the same Masala. The Spice Level was not demanding, but after my own creation a couple of nights ago, it will be a while before Hector’s palate is challenged. I counted ten pieces of Tender Lamb, many could have been halved, this was good value. Some pieces of Lamb gave Spice and Flavour back to the Curry whilst some took in; some pieces were more chewy than others. Was there a correlation? So not all of the Meat had just met the Masala, then there’s allowance for this being a Second Day Curry which must have improved it. One Black Cardamom was encountered.
Despite not being an – authentic Karahi – this proved to be more enjoyable than the first appearances suggested it might be. It was acceptable as – Curry with Rice – and it did need the Rice. Capsicum is never acceptable.
I wonder if Saffron’s – Kofta Curry – is Methi-rich?
