Howard invited Hector to join him and colleagues Karen and David for lunchtime Curry at Annaya’s Indian (80-82 West Princes St., Helensburgh, G84 8XD). I note that – Grill House – has been dropped from Annaya’s moniker at some time previous.
Arriving last for the 12.20 rendezvous thanks to Scotrail, I was advised by my fellow diners that the two course – Lunch Time Menu – is a very competitive £6.95 with the option to pay an extra £3.00 to choose a Curry from the – Special Menu – board. I didn’t have to be told twice. Up I went to take the necessary photo, Zak, Mein Host, spotted me and came through from the kitchen to greet. I told him my choice would be Methi Gosht or Desi Lamb. Zak suggested a combination of the two. I did announce my usual caveat – No Capsicum! Zak assured me that there is no Capsicum in any of their – Specials. This was not the case when Annaya’s first opened. I consider this to be a victory for Mankind and Curry-Heute!
Karen and Howard would take this opperchancity also. David asked for Desi Lamb without bones, however, the waiter informed him that all the Special Lamb Dishes were – on-the-bone. They agreed upon South Indian Garlic Chilli Ra Ra. David would have Chapattis to accompany, Howard a Naan, whilst Karen and Hector stuck to the traditional Pilao Rice.
The Starters were almost an afterthought. Karen declared her interest in Garlic Mushrooms, David and Howard both chose Fish Pakora. Normally, Hector would never turn down the opperchancity for Fish Pakora, however, the Spicy Pickle Potatoes intrigued.
Annaya’s was slowly filling up. Each time the door opened, there was an icy blast, winter is upon us. Open at lunchtimes on a Friday and Saturday only, this – Award Wining Restaurant – appears to have a good thing going. A few metres away is Masala Twist who have a Lunchtime Buffet. Hector always prefers to have something more serious than is offered in a Mainstream Buffet. Who wins – Awards?
Garlic Mushrooms
I wondered what would come. I regard Mushroom Pakora as a waste of time, this was clearly way better. David described the Garlic Mushrooms as being like a – Garlic Korma. The Masala indeed resembled this. I was puzzled to see the Dip accompany the Garnish. The quantity impressed, this was most certainly a good value Starter.
Very lovely, very big portion – was Karen’s observation.
I would certainly suggest one tries this, an excellent counterpoint to the Curry that would follow.
Fish Pakora
Five pieces of Fish in the Spicy Batter were presented. As a Starter in the Main Menu one might expect six, so apparently good value on this Menu. Whilst David and Howard enjoyed their Starter, both made the same observation as outlined by Howard:
Light, as David said, the ratio of batter to fish was wrong, too much batter.
Spicy Pickle Potatoes
The bowl contained Baby Potatoes shrouded in an interesting, light coloured, Thick Masala. The Flavour was full on, a decent level of – Seasoning, yet the – Pickle – element was subtle. The Spice Level was spot on, so definitely more – Spicy – than Achari. I had Achari Gosht in an early visit to Annaya’s, ironically, topped with Dry Methi. Zak told me back then that he liquidises the Lime Pickle so that the diner does not come across anything nasty. This could become my inspiration for a Carnoustie Curry at the end of the year.
Whilst I could have eaten a lot more of this, the quantity was ample as a Starter. I would definitely have Spicy Pickle Potatoes again.
Very hot plates heralded the arrival of – The Mains.
Hot plates on a cold day – I quipped, much appreciated. The Mains and accompaniments were assembled on a stand beside the table. This way we all appeared to be served simultaneously.
The Rice portion was more than adequate and contained Cumin Seeds, always a welcome addition.
The Naan was Light and featured the burnt blisters associated with the Tandoor. A sensible size, I wondered at only half of the Naan having Butter spread across it. The Chapattis arrived as they became ready. One would have suited me, David took care of two very substantial Chapattis.
Methi Gosht / Desi Lamb – Combo
The best of both Worlds? Maybe not. This Curry was decidedly weighted towards Methi Gosht than what I would have expected in a Desi Lamb. There was a slight Creaminess in the Masala, closer to how Saag/Palak Gosht is served in the European Mainland.
Eight pieces of Meat were arranged on top of the Rice, one, with the bone, was particularly large. Karen on my left had three bones, at least one was of the – Sucky – variety … and I sucked the marrow, a new experience – declared Karen. From here should come the extra boost of Flavour. Eight pieces of Meat, the same quantity as I have previously counted on evening visits, so let Hector highlight once again just how great value this Lunch Time Menu is.
The – Methi Blast – was most welcoming, I have not tasted so much Methi in quite some time. I set the creaminess to the back of my mind. After the Spiciness of my excellent Starter, this was not making the same impact. The Seasoning was also way down. As always, Hector eats the Curry as it is presented, unless a supplementary small pot of Chillies is presented, as has been the case at Annaya’s.
The Meat was particularly – Soft – I also enjoyed my moments with the – Bone. Howard too only had one piece of Meat – on-the-bone. As much as I enjoyed this Curry, my enjoyment would have been improved if I had stuck to my favoured Chilli and Coriander Naan. Perhaps one should ask for one’s Curry exactly how one desires it… note to self. Howard had a few words:
Had the Desi and the Methi separately, the combination of the two added a new dimension. Overall, a satisfying lunchtime Curry.
SIGC Ra Ra
With a lighter colour, and still – Thick Masala, this was an entirely different beast. The Chapattis were a worthy accompaniment, however, I was surprised to see David leave two pieces of Meat. Tough – was stated.
I don’t even know what I had – remarked David referring to SIGC – South Indian Garlic Chilli. It’s written in the Main Menu.
Just enough spice to kick through a cold – was David’s concluding remark.
It was 13.30, nine tables were occupied. The people of Helensburgh evidently appreciate what is on their doorstep. I wonder what Annaya’s is like on a Saturday lunchtime. Perhaps someone will tell me?
The Bill
£48.00 This included Coffee, Sparkling Water (twice) and pints of Soft Drinks.
The Aftermath
Zak came out to ask for our verdict. I congratulated him on the outstanding Spicy Pickle Potatoes. That took him by surprise as he probably would not have known who was having this Starter. I had to mention the fundamental lack of Seasoning in the Main Course. We discussed the dilemma, as I have with quite a few Chefs, of either serving Curry with a level of Seasoning which I describe as being – brave – versus playing safe and letting people adjust accordingly. People may add their own Salt, Hector cannot. It is written.
That aside, we all expressed our enjoyment and appreciation. Hopefully, Howard will suggest that Hector joins his crew once again.