On Thursday it was announced that The Company were going through to Edinburgh on Real Ale related matters at Monty’s. John who was present on the magnificent Visit #1 to Rustom Restaurant (2 Grosvenor St, Edinburgh EH12 5EG) was keen to return. Mags, who witnessed the strange goings on that was Visit #2, was not missing a Curry. She knew that Hector had unfinished business: to compare the on-the-bone kilo of Lamb Karahi (£24.95) with the boneless. Three people to eat two kilos, nay bother for – The Weegies.
We arrived at 17.51, I wonder how I can be so precise? Mein Host – Sunni – was at the door to greet us. As he showed us to our table, this time on the east side of the restaurant, he acknowledged my recent communication. He assured me that he would be considering my observations re the price of Bread and the relative pricing of Starters as outlined in Visit #2. This does not mean that the Hector rant will not manifest itself in this post. Chapatti John, I know of his propensity to devour the said Bread, but at £1.95 a pop, ouch!
Can we get what we actually order this time? – well, I had to get this dig in.
We took our seats beside a group from Donegal who were finishing an array of Tandoori Dishes and, wait for it, a Lamb Karahi. The leftover Lamb suggested the chap had been well defeated.
The Order was related to Sunni and recorded by a young Waiter. The comparison of both versions of Lamb Karahi was emphasised. We declined Starters, Poppadoms, Salad, the Mains should be sufficient. For Hector, the now customary Chilli and Coriander Naan (£3.95) which is charged at the same price as their top of the range Chilli Cheese Naan. For Mags it was a Tandoori Roti (£2.50) this time having had the Paratha previously. John limited himself to three Chapattis (@£1.85). Two glasses of House Red Wine (@£7.95) completed the Order. Wine with Curry, I still don’t get it.
In case there is anyone left out there who does not appreciate why Hector gets on his high horse about Bread prices, this is £12.30 for Bread, in certain Bradford Curry Houses, the above would be included in the price of the Curry.
John suggested that I calm my Scottish tendencies. This is all part of – The Curry-Heute Campaign. Khyber Pass Restaurant (Glasgow) leads the way on Bread pricing in Scotland, to the best of my knowledge. As I have started making my own Bread in recent months, so I have come to realise the minimal cost of knocking out a Chapatti/Paratha/Naan.
Thirty minutes is the advised waiting time for the preparation of Lamb Karahi at Rustom Restaurant. The time flew past thank to the Donegal group who kept us well amused.
At 18.20 hot plates were brought to the table. The Karahi followed on, the Waiter informed us that he had been told to leave the lids on until the arrival of the rest of the Order. Sunni arrived with the Breads which were presented with a flourish.
The Chilli and Coriander was placed beside me, as good a Naan as I have ever seen: served whole, the classic teardrop shape, suitably thick, fluffy edges, burnt extremities, and the foliage was abundant. The Tandoori Roti was a decent size, enough for Mags who is used to similar at Karahi Palace (Glasgow) who charge 70p. Would three very standard sized Chapattis be enough for John?
The lids were removed – Gosh! One suspects any surface Oil had been dabbed off before the Toppings were added. There was not a hint of a surplus in either karahi. Both looked magnificent, it is still hard to tell which is which. They were topped with abundant Fresh Coriander, Ginger Strips and large Green Chillies which have to be treated with respect. Normally, larger Chillies do not have the – kick – of their smaller counterparts, those served at Rustom take no prisoner, beware!
Lamb Karahi – on-the-bone
Lamb Karahi – boneless
The Hector plate was filled, boneless to the left of me, on-the-bone to the right. A strip of the excellent Naan was dipped into the boneless Lamb Karahi. This was fierce! The Spice Level was beyond that which many could tolerate. This Curry is not for the amateur as the dear chap from Donegal discovered. Time for the comparison.
The on-the-bone version was mellow, still Spicy, but not as aggressive. The Flavours here were more apparent. QED – as far as Hector was concerned.
Sunni came over to check on our progress. I related the above he agreed that the – marrowbone – gives more Flavour to the on-the-bone version. Mags always prefers Boneless Curry, for John the jury was out.
By the time I had finished my first plateful, we had collectively made a huge dent in the volume of both Karahi. All would be eaten. John soon ran out of Chapatti and fished for more Bread. Knowing I would never manage an entire Naan of this size to myself I came to his rescue. All was well.
Abhi, the Waitress who served us on Visit #1 came over to greet. She asked if my Naan was Garlic and Chilli. Chilli and Coriander she had not encountered before, welcome to the future. I had just eaten a whole Green Chilli, there was a tear in my eye, Abhi to the rescue. I suggested we have our photo retaken, Visit #1’s was too blurry.
We ate on. Oil was collecting at the base of the boneless Karahi, Mags was in there with her Roti, she knows that this is the source of abundant Flavour.
The Quality of the Meat again impressed, three visits, each time this has been a standout feature of the Curry. The Masala was delightfully Thick, clearly Tomato-based given the visible Seeds. The Colour was therefore natural, nothing nasty/unwelcome in here. By the end, the palate could not really distinguish between the left of the plate and the right. I somehow had fewer bones than John or Mags. To her delight, Mags had found the – Sucky Bones. There was very little left, it was a matter of asking John not to be bashful and finish off the remnants, aye right.
Yasi, Mein Host on Visit #1 came over and sat beside me. He explained/apologised for the disappointment that was Visit #2, something to do with an overenthusiastic Chef perhaps, who was keen to show off – the other Karahi. Yasi declared a 10% discount on tonight’s Bill as a way of making amends.
Yasi congratulated me on the style of the writing in Curry-Heute, the clarity, the accuracy, the knowledge. He has been spreading the word about Curry-Heute to his friends. So Curry-Heute may become recognised in Edinburgh – More than just a Glasgow Curry Blog, indeed. (English has to be adapted in Blogging to highlight certain features, though I have reduced the capitalisations of late. I need to get to Deutschland more often.) He did wonder as to how many countries in which I have reviewed Curry Houses, twenty eight to date. So Yasi has not been right down to the bottom of the right sidebar then.
My fellow diners were invited to comment.
Mags: Edinburgh Curry is back on track again. The sourcing (?) is marvellous, worth starving myself for.
John: I can’t remember tasting a better Curry.
Which one? – I asked.
After a scientific treatise about the temperatures which bones can reach, he agreed that – on is better. But I would still go for boneless, for value.
Hector continues to wonder why Lamb on-the-bone frequently costs more at the Butchers, and hence Restaurants, when one is getting less Meat. Anyone dining with John should always have Boneless, then you might get some. (emoticon understood)
The Bill
£70.29 Didn’t we do well?
The Aftermath
The required photo with Abhi was taken. Still not as clear as I would have hoped for.
We were bade farewell, for Hector, three visits in three weeks. It’s time to get down to Leith and see how the Karahi Gosht at Desi Pakwan compares.