Nicola has spoken, from Friday, West Dunbartonshire along with most of Central Scotland goes down a Covid Tier. Restaurants can open until 18.00 for dining in, except there are no known Curry Houses in this county which will do so. Lunchtime, and early afternoon Curry, does not exist in West Dunbartonshire. Hector is still not permitted to go to Glasgow – without a specific reason. (Does Nicola really believe that people will not go into Glasgow to shop?) A local Takeaway remains the only option, The dichotomy between Clydebank Curry and that served in Glasgow’s Southside should explain the paucity of posts from venues surrounding Hector’s House.
Taj (697 Dumbarton Road, Clydebank, G81 4HD) was first visited in 2011. A long overlooked Clydebank Takeaway – was the headline nine years ago. Methi Gosht and Special Fried Rice was the Order. Whilst not setting the heather on fire, the Curry was celebrated as being a departure from the homogeneous Clydebank Curry.
Marg accompanied Hector on the drive down to Dalmuir at 18.00. The Menu on the wall was studied, Lamb Rogan Josh (£6.80) and a Chapati (£1.00) was Marg’s choice, For Hector, same as last time: Methi Gosht (£6.80) plus Special Fried Rice (£2.90).
The chap recording the Order struggled, especially when the – no Capsicum – caveat was announced. Mein Host stepped in. No veg – was recorded.
The merits and demerits of Peppers were then discussed. Mein Host pointed out their health benefits, Marg was quick to establish that I do actually eat them and often. Yes, Dear Reader, the Curry-Heute Campaign continues, it is Hector’s belief that this Ballast has no place in Curry as it tends to dominate, Flavour-wise, when included – like Garlic on a Naan – I insisted. There was a nod of agreement from Mein Host, or was he just being polite?
The Bill
£17.50 Cash only, this may explain the lack of an app to order online.
Marg returned to the car, Hector waited for the moment to present the Calling Card. In times of normality, an extended conversation would no doubt have been forthcoming. We kept it short, that Methi Gosht had to be – meat – was his opperchancity to state a preference. As the Takeaway was presented, so Mein Host declared his hope that it would not take so many years for my return.
Back home, the plastic containers were decanted to karahi which had already been warmed in the oven. There was a ten minute reheat.
The Chapatti was a good size, soft, in the classic style. I let Marg decide if/when she wanted to put it in the oven. The Special Fried Rice was advertised as having Peas and Onion. I saw no Onion, so Peas Pilao is what I had been given, not so – special – then. There was plenty of it, enough to share.
*
Methi Gosht
The 2011 version shows Oil separating from the Masala which suggests that was closer to my preferred – Masala with Methi. Tonight I had the alternative interpretation – a Herb Mash. Having enjoyed the Kofta Palak secured from The Village (Glasgow) last weekend, comparisons were inevitable.
The Meat count was into double figures, with many large pieces, there was a lot of food here to be eaten. The portion size has therefore been maintained. Actually, comparing like with like, it is difficult to tell 2011 and 2020 apart superficially.
2011 2020
The Herb-rich Mash was not giving off much in the way of Spice. The Seasoning was way below that which Hector seeks. Consequently, the Earthy Flavour aside, there was not much happening here. The hoped for Methi Blast was not forthcoming, I was getting as much Spinach from this as any other Herb. I would describe this Curry as a Saag/Palak Gosht. The Masala simply did not pack the punch of that enjoyed last Saturday in terms of Flavour or Spice, though admittedly, that too was under-seasoned.
The Meat was Soft, Tender, and was dry when chewed. It’s more than three weeks since I had a Karahi Gosht. I needed a change, accept the Mainstream, perhaps it is time to return to the intensity of Desi Cuisine?
Lamb Rogan Josh
Hector misses the Tomato-rich interpretation from times gone by, not the current Creamy version which prevails. However, Marg likes – Creamy. Chopped Onions had been added to the blended Masala. At least Marg had avoided the dreaded Big Blobs of Onion for which she is a magnet. The white flecks stood out, an overdose of finely chopped Garlic, or curdling having added the Yoghurt/Cream to the Masala whilst it was too hot? Marg was initially going to eat directly from the karahi, but as the Meat proved to be in large pieces, she decanted to a plate and fetched a knife. Lots of Meat here.
I took a Soupçon of the Masala. Sweet – was my reaction, especially after the slight bitterness of my Herbs. There was no Garlic overdose, and so I can make my own conclusion as to the flecks. One crucial feature was noted, this Curry, thankfully, did not taste like that which is typically served across this town.
As I neared my endgame and decided how much would be retained for tomorrow’s lunch, Marg declared that she could finish hers. This is why Marg does not have Rice very often. At the end, she abandoned some of the abundant Masala, the appetite sated.
It was a pleasant meal, average spice, large pieces of meat, with a creamy and sweet sauce. The Chapatti was a bit crispy having reheated it, still good.
My 2011 post for Taj ended thus:
Shall I return?
I tend to go east and south to eat Glasgow Curry.
Alas, travelling in these compass directions is presently not without controversy. I note there is a Taj in Dumbarton which does have an online Menu featuring a Desi – Mum’s Curry. Maybe Hector now has to head west and north.
Menu Extracts
