Edinburgh – Lazeez Tandoori – Ah well then

The monthly trip to Staggs (Musselburgh) used to be on a Saturday and often concluded with Karahi Gosht at Karahi Palace (Glasgow). Since the move to Thursday trips to Musselburgh, midweek Curry on the return has become sporadic. Enter – Chapatti John. In recent weeks, the very impressive, and now recommended, Rustom Restaurant has become the focus of attention it was time to take John somewhere different.

Lazeez Tandoori (191 Dalry Rd, Edinburgh EH11 2EB) is the Edinburgh venue which has been reviewed most on Curry-Heute, a Takeaway with a few tables, which like – Rustom – serves Hector’s preferred Punjabi Cuisine. This style of cooking is less common in the east of Scotland. We arrived at 20.10, the optimum table was free.

Two Chaps were behind the counter, one taking Orders over the phone, the other serving the steady stream who came in to place/collect. I took Menus from the counter, John was happy to follow my lead. Lamb Karahi (£9.95) had to be John’s first Curry at Lazeez Tandoori. Three Chapattis (@£1.10) and a Chilli and Coriander Naan would accompany. At last, Chapattis at an acceptable price. The Naan was not priced on the Menu, it would cost between £2.75 and the £3.75 which was being charged for the Cheese and Garlic Naan.

I suddenly felt extra hungry and so suggested Starters. Lamb Seekh Kebab (£3.50) for Hector, for John, Chicken Tikka (£4.50). I went up to place the Order. I made a point of asking the Chap to ensure that no Capsicum be added. If it was already cooked in, so be it.

He won’t – was the reply.

In the past, Hector has had Capsicum-free Dishes prepared specially.

We sat and watched the traffic. John needed to use the Facility. He approached the counter to ask to use the Lazeez Facility but was declined. Strange, this has not been an issue previously. I believe there was a Lidl round the back.

The Starters were brought at 20.30, by this time we were really hungry.

Chicken Tikka

What a mass of Meat! The Salad and Red Sauce provided Diversity, this was quite a plateful.

That is exceptionally good, and well worth the wait – began John who was beginning to wonder how long the Starters were going to take.

The salad is in perfect condition.

It’s not often such praise is given for the Salad.

Lamb Seekh Kebab

The pair of well singed Kebabs were accompanied by a similar Salad and this time,  a Raita.

Spice! Bloody Hell – was recorded.

These were easily the Spiciest Kebaps that Hector has ever encountered. Some may not have coped, I wonder how many people were sitting at home this evening having ordered these and going – wtf? This was a memorable Seekh Kebab, and it was so good to once again have the Lamb version, so much better than Chicken.

The Breads and Mains arrived as soon as we had finished our Starters. The Chapattis were of standard size and girth, enough to keep John amused, for a while. The Naan had everything Hector now looks for. The edges were Puffy, the centre not too Thin. The firing was as is sought, burnt blisters. The yellowness intrigued, however, the Coriander Toppings was generous, the Chillies were harder to spot. Another source of Spice, just what the Hector palate needed, not.

Lamb Karahi

So few venues can serve a Karahi Gosht of this Quality. The Fresh Coriander sat atop the Thick Masala which was already releasing the Oil towards the edge of the karahi. Tomato Seeds were abundant, so one assumed a Tomato base to the Masala. It was impossible to determine how much Meat was here given that we would both eat from the karahi, Needless to say, there was an appreciable amount.

John made rapid headway, devouring nearly all before him. He did stop when all three Chapattis were done. Surplus Naan went his way.

The Lamb Karahi was – Hot. The Lamb Karahi was – Spicy, Killer Spicy. On dipping the Naan into the Masala it was clear that no prisoners were being taken this evening. The taste-buds were about to be shot, or so I thought. On taking each piece of Meat – Chef’s Payback – was manifested. I have written so many times of the disappointment of being served Curry where the meat adds nothing to the experience. Tonight, every piece of Meat – exploded – with Spice and Heat. This Lamb Karahi was – a blast – of Spice! Hopefully it might go some way towards curing Hector’s present lurgy.

Small pieces of Green Pepper had been cooked in with the Masala. These were set aside as they were encountered. As long as they are not eaten, there should be no nasty after effects.

Towards the base of the karahi, so more Seasoning and hence more Flavours emerged. This surprised, this level of Spice frequently means next to no Flavour at all. John commented on the slow pace of my eating. I have little choice these days, each piece of Meat was thoroughly chewed, meaning the full effect of every piece was, em – endured. The Hector plate was proving to be resilient.

I had spotted the Lady Hostess making brief appearances behind the counter, she was evidently busy in the kitchen. Sitting with my back to the counter, I do not know at which point she spotted me, it was sixteen months since my last visit to Lazeez Tandoori.

She called over to ask how we were enjoying our food.

That was the Spiciest Seekh Kebab I have ever tasted.

We’re all fasting and so we haven’t tasted anything.  You never said – no Capsicum – she continued.

I did – I replied – I told him – pointing to the Chap who had served.

Not too much? – she enquired.

That much – I showed her the small mound on the otherwise unused plate.

It’s in the Bhuna – I was told, and so I conclude that the Bhuna is used as the base for the Karahi.

I like it in everything.

Hector has other ideas, hence – The Curry-Heute Campaign.

I suggested that it should never appear in Indian cooking. I can eat it but it’s the after effect – the belching. (and the unpleasant after-taste) At least this was not the mass of Ballast that too many venues dish out.

The Bill

£34.20 I was then able to establish that the Chilli and Coriander Naan was charged at £2.75, the lower end of the scale.

The Aftermath

Our conversation continued. I mentioned that I was going to the The Village (Glasgow) Ramadan Buffet on Saturday night. She has been and appreciated the Punjabi Fayre. The serving Chap said he didn’t like the food.

Ah well then.

Menu – Extracts