This afternoon, Hector drove 13km north-west from Clydebank in search of Desi Curry, the next few months may well reveal how few venues in West Dunbartonshire attempt serving anything beyond the – Mainstream. Hector first became aware of Taj Dumbarton (12 West Bridgend, Dumbarton G82 4AB) three years ago when visiting The Dining Room @ No 10 next door. A return to the latter may be imminent given the current travel restrictions. Since 2017, Taj Dumbarton have been finalists in the Scottish Curry Awards, an honour bestowed upon Hector three times, always the bridesmaid.
A 16.00 opening time at today’s venue was confirmed by phoning last night. Arriving at 16.00, there was no sign of life, thankfully, within six minutes, the shutters were up. Mum’s Lamb Curry (£10.90) is what brought Hector here, Lamb served on-the-bone, a rarity in these parts, and surely the only way of experiencing the true Desi Flavours. For Marg, the original intention was to serve her Hector’s home-cooked Keema Karahi (see below). Instead, Marg was persuaded to have Lamb Rogan Josh (£8.50), a Curry she particularly enjoys, the promise of Methi is what caught Hector’s attention. Our usual Sundries would accompany: Mushroom Rice (£3.50 and a single Chapati (£1.00).
I was served by Amar, who was already aware of Curry-Heute even before I he was presented with the Calling Card.
You’ve been next door – he stated, knowledgeably.
How did you know?
I saw the review.
I established that Taj Dumbarton has no connection with – Taj – in Dalmuir which Hector and Marg visited earlier in the week. I failed to establish any connection, or lack of, with the restaurant next door, both are inextricably linked in online searches.
As always, I asked that there should be no lumps of Capsicum added to either Curry. This was relayed to Chef after Amar had admitted that Green Peppers may already have been blended into the Masala. So it goes. I referenced Karahi Gosht which I had deliberately eschewed given the Taj menu description. Amar was of the opinion that Peppers are an integral part of Karahi, I argued that the Desi Curry Houses of Glasgow’s Southside are on Hector’s side. The Curry-Heute Campaign continues.
The Bill
£23.90 Expensive Mushroom Rice.
It was agreed that I would sit in the car and wait the estimated twenty minutes, Amar would then bring the Order to me. The Order was presented exactly thirty minutes after the premises opened.
Marg arrived back from hockey coaching around ten minutes after Hector reached home. The use of foil containers is preferred when keeping the Curry hot is necessary. I’m sure everyone has a cupboard full of plastic Takeaway containers, no more needed. Today, we put the Bread in the microwave for thirty seconds to prevent it going crispy as was the case earlier in the week.
Marg was surprised to find two Chapattis in the bag. Smaller than we are used, to, the extra Chapatti was appreciated. I reckon these were – White Flour Chapattis – way better than Wholemeal. Today I decided not to decant all of the Mushroom Rice. In recent Takeaways, I have not managed to finish it, today’s portion was well judged.
Mum’s Lamb Curry
Where were the bones? The Menu clearly states this Curry is served with meat on-the-bone. Topped with a sprinkling of Coriander, the Masala was far from excessive, and appreciably less than the Rogan Josh. This Curry had the appearance of a standard, Mainstream Curry, expectations, however, were high.
The Oil was collecting around the edge of the karahi as I decanted the dozen pieces of Meat, this was a warming, welcoming sight. With the Fresh Mushrooms, I had an abundance of solid material to accompany the Masala. There was no sign of the expected solid Spices: Cardamom, Cinnamon, Cumin Seeds. The Oily nature of the Onion-rich Masala had a familiar look.
When I began eating I believed I knew why. Biting into a piece of Ginger I realised I have been eating something very similar for over a decade. Mum’s Curry, whose mother? Hector was taught how to make Curry by a charming lady, using her mother’s recipes at Annielsand College. The recipe – Aloo Chicken – A Beginner’s Curry – posted in Curry-Heute, is an adaptation of all revealed in the Curry course, and was relayed to many in my final years of teaching.
The Taj Mum’s Curry was if anything, less complex, than Hector’s. As mentioned, the Masala was visibly Onion-Tomato, the Herb presence was at the absolute minimal level, just the odd strand by the time all was mixed, not an abundance of Coriander-foliage. How I miss Manchester.
The Meat was exceptionally tender, well most of it. The final piece was as tough as old boots. The Seasoning was at a level below that which I seek, the Spice Level built as I ate. Rice as the accompaniment was the correct choice, the Mushrooms adding the required Diversity. A thoroughly enjoyable Curry, I will not deny hoping for something approaching the – Wow! – moment, but then I do so every time I visit a new venue. More Herbs could have upped this a level, extra Seasoning too would have brought out more Flavours. I missed the Flavour dimension that Lamb on-the-bone offers. I would have this Curry again, but on a subsequent visit I would have to sample Lamb Chop Masala (£10.90) – slow cooked in a tandoor … with a desi masala sauce. How does one – slow cook – in a Tandoor?
Lamb Rogan Josh
Behold, finally, a Rogan Josh which does feature Tomatoes and has no Cream. I contacted Curry Guru – Bill – during the week to ask how/why this classic Curry has become something entirely different from that enjoyed for decades. He thinks it began at the Ashoka, part of Glasgow’s Harlequin chain. I should add – bring back the traditional Tomato Rogan Josh – to – The Curry-Heute Campaign.
With visibly more Masala than the above Curry, the extra Chapatti was indeed welcomed. Again, Rice would have been Hector’s advised accompaniment for this Curry, Marg prefers Bread. The green flecks of Herb can again be seen to be not over generous. Surely if Methi was listed in the description, there could be more? OK, this was a first visit, I took care of the Capsicum issue, more Seasoning, more Herbs could be sorted with greater familiarity.
Marg appreciated that the temperature of her Curry had been given a boost. Perhaps we should have kept the foil containers? Marg evidently had a range of Meat textures, clearly many more – tough – pieces than I had been served. The Hector Soupçon was mandatory. The – Sweetness – hit hard compared with Mum’s Curry, if anything, this Curry had Richer Flavours. How much Methi was present? Methi should have tempered any sweetness, so from where was it originating? Marg does – sweet – so this Masala suited her. A solitary green Cardamom was encountered, a welcome sight.
Marg offered me some of her surplus Masala, no way was I contaminating what I had. Marg’s verdict:
A good mixture of tomato and onion, not overpowering. I can see the Methi, not too much. (eh?)
Enjoyable, I thought the meat was chewy. I’m glad there was two Chapattis, the sauce was runnier.
Driving to Dumbarton was certainly worth the effort, I managed to secure two offerings which were thankfully different from the one size fits all Clydebank Curry Pot.
So what about the Keema Karahi?
The Keema from the aborted Chapli Kebabs seemed the ideal base for a Keema Karahi. A Tomato-rich Masala was prepared yesterday. Having watched more online videos, I added Lemon Juice, Mint Sauce and even some of the leftover Yoghurt Dip during the preparation. The result was a very pleasing Masala with Cumin to the fore. Then I added the Mince. Half an hour later I tasted the creation. FFS!
Marg, this is going straight in the bin.
The Lamb Mince had been in the freezer for some months. How old it was at the time of purchase I shall never know. The Lamb Mince was bogging.
Taj Dumbarton Curry Menu
