After Hector’s first visit to Rustom Restaurant (2 Grosvenor St, Haymarket, Edinburgh EH12 5EG) it was not a matter of – if – there would be a return, but – how soon? Nine days later Hector was back, this time in a company of five. Ricky, The Man from Bradford, was also present. When it comes to Curry, Ricky takes no prisoners either.
Howard had taken an earlier train through from Glasgow, he was waiting for us outside the restaurant. Yasi, Mein Host last time, came over to greet and shake hands, Hector was remembered. A table mid-room was arranged, only two other diners were present throughout our visit this Holiday Monday afternoon.
The Business Lunch Menu (£7.95) was already on the table. Here lay a problem, the plan was to have a kilo of Karahi Gosht on-the-bone (£24.95) and a kilo of Boneless so as to convince any doubters that the former is so much better. Lamb Karahi was available in both forms as part of the Business Lunch, would Hector have his way, would the fellow diners succumb to the cheaper offer?
Given the horrendous price of a half kilo of Lamb Karahi (£17.95) at Rustom Restaurant, at least the Lone Diner has the opperchancity to sample that which impressed so much on Visit #1, or do they?
Our Waiter this afternoon, I would later realise, was Sunni, Mein Host. On asking about the efficacy of the lunchtime version, he admitted that only by going a la carte would the true Lamb Karahi be prepared. Hector’s plan for both versions of the Karahi was therefore approved.
Howard mentioned Starters, there was no uptake initially. We knew it would take half an hour to prepare the Karahi. Sunni suggested Poppadoms, a couple each. The eyes looked towards Hector and Ricky, they know – the rule. The Man from Bradford is used to Complimentary Poppadoms & Dips, also a Paratha/Naan or up to three Chapattis included in the price of a Bradford Curry – typically @£9.00. As the Poppadoms were not being offered, they were declined, why add a tenner or more to – The Bill – for these?
Sunni sold us on Starters, hopefully better value. For Hector, Lamb Keema Samosa (£3.95), the Menu clearly said – Triangular crispy pasties – plural. Howard sitting opposite chose Fish Pakora (£4.50) and Mags seated at the far end, Mushroom Pakora (£2.95). Dr. Stan, yes he was here too, chose Shammi Kebab (£4.95). Normally Dr. Stan would go for Chapli Kebab (£9.95), but not at that price. Ricky asked specifically for Lamb Seekh Kebab (£4.95) as Chicken was also available. Most venues do not give the choice of Lamb or Chicken Seekh Kebab.
We needed Bread. For Hector, a Chilli and Coriander Naan (£3.95), not on the Menu per se, was possible. Ricky and Howard would have a Garlic Naan (3.50) and a Chilli and Cheese Naan (£3.95) respectively. Cheese Naan? Mags took the Paratha (£2.95) option, whilst Dr. Stan ordered a more modest Tandoori Roti (£2.50).
£2.50 for a solitary Roti, Ricky was almost having apoplexy. Welcome to Edinburgh.
Two glasses of Fresh Orange (£2.50) completed the Order.
Sunni said he would get the Starters to us as soon as possible. We had arrived at 14.00. it was 14.20 when the Order was taken and 15.00 when the Mains arrived. Thankfully we had time to let the Starters digest in the interim.
Lamb Keema Samosa
Just the one, so possibly the most expensive Samosa ever encountered? If anyone wishes to look back over the last nine years of Curry-Heute, please confirm. I have found €4.00 at Ristorante Indiano Bombay Spice (Venezia) but for two Samosas, though they were small.
This Samosa was indeed worthy of the name, stuffed with Mince, Potato and Peas. Green Yoghurt – was my empirical description of the accompanying Sauce last time. Mint and tamarind chutney – is what the Menu says. Whatever, the Spice built steadily as I ate. Enjoyable, two would have been better.
Shammi Kebab
Sitting on my left, Dr. Stan found his pair of Shammi Kebabs – pleasant enough. He continued – the spice built, an acceptable breakfast.
*
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Seekh Kebab
Fortunately, these were served as a pair else Ricky would have questioned why Hector dared bring him here.
Not spicy enough – was his verdict.
*
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Mushroom Pakora
The portion was four Mushrooms, for four quid. Really.
Spicy Batter – was Mags comment.
*
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Fish Pakora
Six strips of Fish coated presumably in the same – Spicy Batter – as the Mushroom Pakora.
As Howard ate I did announce to – The Company – that this looked like the best value Starter. How can Fish be cheaper per gram than a Mushroom? Perhaps someone from the planet – Vega – has a formula to explain the relative pricing?
A proficient light, Starter – remarked Howard.
I had to ask the obvious question, Yadgar (Glasgow) have set the standard for Fish Pakora – how did this compare? It didn’t. So it goes.
The two large karahi were arranged on a stand along with the array of Breads. Sunni realised he had brought a wrong Naan, Howard’s Chilli & Cheese Naan would follow, meanwhile we could keep the extra one. Ricky had never seen or heard of a Cheese Naan before, not served in Bradford then. Those who sampled what I believe were the Cheese Naans, one with Chillies, one without, enjoyed them.
Hector was not for having Cheese when Chilli and Coriander was at hand. Hector’s Naan was light, a bit thin, and a sensible size. I would certainly have this again having enjoyed it more than the Paratha from Visit #1. Mags was too far away to get a verdict on today’s Paratha. Ricky echoed my feelings regarding – Roti, they go crispy too quickly. However, that was Dr. Stan’s choice and he was happy with it.
Now comes one of the strangest Curry experiences ever to be reported on Curry-Heute.
Lamb Karahi – Boneless
As Sunni placed the Boneless Lamb Karahi on the table in front of Hector and Howard there was a sense of approval from all. This was it, everything that we look for in a Lamb Karahi (apart from Bones). The Toppings were amazing! A forest of Fresh Coriander covered whole Green Chillies and sliced Green Chillies, plus the Ginger Strips. Below lay a Thick Masala, delightfully singed around the edges, with good-sized pieces of Lamb protruding. There was no sign of excessive Oil. All was set to assess the difference between the Boneless and the on-the-bone.
As the second karahi was taken to the far end of the table so Sunni announced that this was the Namak Mandi.
What? This was not what we had ordered, £24.95 worth of – the wrong Curry. It was 15.00, we were having lunch before partaking of Ale. Had this been later in the day, then I suspect the majority would have insisted that this be sent back. Surely one gives the customer what they ask for? Where along the chain of command at Rustom Restaurant had the decision been taken to change the requested Lamb Karahi to Namak Mandi?
Namak Mandi, or Namkeen Karahi, is cooked with Salt and Pepper only, no other Spices. Three of the assembled last had this Curry together at Namak Mandi (Glasgow) in May last year. Fortunately both Dr. Stan and Ricky were happy with what they ate that day. Howard and Mags also appreciate a worthy Namkeen Karahi.
Had we sent it back, we would have had to wait for a rushed replacement, better to accept our fate. Hector’s plan for today has just been defenestrated.
Namak Mandi
The Namak Mandi was on-the-bone. The same Toppings were there plus wedges of Tomato which were cooking in the Masala as it arrived. This was not as Pale in colour as one has come to associate with – The White Karahi. On decanting, there was a definite – yellow/green – hue to the Masala.
It’s all in the eating
The Lamb Karahi was as Magnificent as the on-the-bone version I had enjoyed nine days previously. If only I could have made the direct comparison. The Seasoning was once again – brave – and so the intensity of Flavour hit the plate with a vengeance. The whole Chillies were a challenge, these gave off a bigger – Kick – than anticipated. The men were up for it.
The Namak Mandi simply did not have the same intensity of Flavour. This meant we each had only 200g of what had been desired, not the planned Feast. Quite a few of the Tomato wedges went in Howard’s direction, he particularly enjoyed these. That this Karahi was the last to be finished says it all. On any other day this would have been seen as an acceptable Curry, but it was not why we were here, and not what we had ordered.
A Waiter came over to inspect our progress as we neared the end.
Same again? – I suggested.
Lamb Karahi and Namak Mandi – he observed. I had to stop him, he was all set to repeat the Order. Yasi came over a few moments later, we had all but finished scraping the last remnants of Masala from both karahi. I told him that we – do the kilo – in Glasgow often, therefore two kilos between five was not a challenge. Yasi asked if his was better than a Glasgow (Karahi), perhaps continuing our conversation from Visit #1. I was never going to admit that. Also, in Glasgow we get what we order.
My fellow diners each offered a few words:
Mags: My faith in Edinburgh Curry is coming back. I preferred the boneless, the Masala was stunning.
Dr. Stan: I preferred the ordinary Karahi, very rich, full of flavour. The one on-the-bone didn’t compare, though if you had that on its own it probably would have been very good.
Howard: My comments come with a caveat: my taste-buds haven’t fully recovered; what I had, I enjoyed.
The Man from Bradford: The tomatoey one was better, and – not too many bones – in the Namak Mandi. Double Bradford prices. The bread was good, four quid, disgraceful.
The Bill
£91.60 This was actually less than expected.
The Aftermath
I showed Yasi the review from Visit #1. Sunni came over to join us, there had to be a photo.
I look forward to my next visit to Rustom Restaurant, especially if I can get three others to join me.
Unusually, I have added Rustom Restaurant to my list of Hector’s Recommended Curry Houses after only two visits. Their Lamb Karahi has to be experienced to be believed.
