A Takeaway from Taj Dumbarton (12 West Bridgend, Dumbarton G82 4AB) was purchased last month. I did establish that there is no connection with my local Taj at Dalmuir. Having been recognised by Amar, Mein Host, in both of our encounters, I had failed to confirm that The Dining Room @ No 10 next door is the same business. Further research was required.
One link on a social medium let me contact The Dining Room, I asked for the Menu. Amar replied, he was duly phoned and the Menu sent by email. This was the same Amar as at Taj Dumbarton, QED, his email deserves to be immortalised:
Please let me know a few days in advance so that the whole meal can be prepared to a high standard so that we can knock your socks off.
No sooner had I received this email when Shkoor at Yadgar (Glasgow’s finest) announced his bountiful xmas treat. I told Amar I would get back to him in the New Year.
I emailed last week to arrange for his Special Curry to be served at 18.00 this evening, two portions, one Medium Spiced, the other Medium Plus. I also took the opperchancity to describe the ideal – Hector Curry:
My perfect Curry is Lamb or Fish, with a minimal, thick, masala, not blended, well seasoned, and more than a hint of herbs, including methi, and NO capsicum!
Have I just described a Bradford Curry?
The challenge was accepted. On Monday I received the following:
Your lamb was hand cut of the leg and the shoulder today and brought in by myself to our kitchen that will produce the magic we anticipate you are eager and keen to compare and testify that our dish is as authentic as can be. Head Chef Amar Ali
On Monday night I received this photograph, I asked if there was a name for this creation – Home made Lamb Masala – was the response.
I completed the Order by adding a Chapatti and a Chilli & Coriander Naan, no Garlic.
This evening Marg drove me down to Dumbarton for 18.00, the Order was ready. Amar came out of the kitchen with a pot in hand, he was keen for me to taste the Masala. Ho-ho-ho – an instant – Wow! It was all in the Seasoning.
Amar took the Breads from the poly bag to show off his fine work. I admitted to being able to prepare what appears to be decent Naan dough, but on cooking they do not turn out well. Amar suggested I try the oven.
In the few minutes I was on the premises, I managed to establish that Taj Dumbarton and The Dining Room @ No 10 are in effect one. Amar explained the difference in the fayre. The Dining Room has – slow cooked – food, for the Takeaway, things have to be more immediate. Tonight, Hector was being served Restaurant Quality Curry.
The Bill
£25.00 A round sum
As I took my leave, Amar asked me to report back soon, he was not afraid of receiving criticism. I assured him that Curry-Heute pulls no punches.
On the drive home, I could still taste the Soupçon of Masala, Tomato Seeds were still being encountered. As before, the Curry was presented in foil containers which makes it easier to reheat. One container was clearly marked – Hot – the Medium Plus. The Oil had already separated, I stirred the Masala at the point of serving to restore it to its full glory.
The Chapatti was of a standard size, the Naan was huge. I was in the mood for Rice this evening and so some Basmati was added to the feast.
Home made Lamb Masala
Having stirred the Curry, the Toppings were well mixed in. This evening I decided against adding more – foliage – I was not going to alter that which had been specially prepared. There was enough Coriander on the Naan.
The Richness of the Masala was almost visible, there appeared to be a hint of creaminess. The Lamb was on-the-bone, a rarity for a Takeaway in this county. I didn’t count the Meat, there was a substantial portion here. Sliced Green Chillies had been stirred in to my version. I also encountered my first Black Cardamom in ages. Having decanted enough Meat and Masala to accommodate the Rice, I used the remnants as a Dip for the Naan. This would be like eating two meals.
Tasty – declared Marg at the outset, followed by – Cinnamon. For once, Marg did not react to the Spice Level, I conclude it was perfectly pitched. So too was the – Hot – version before me.
There is Tender Meat, there is Soft, there is Pulp, tonight’s was beautifully Tender-Soft. Sucky Bones! The Marrow spilled out as I picked up one bone. Sucky Bones also confirmed the quality of the cut of Meat, Leg of Lamb. The boneless pieces were presumably from the shoulder.
The Seasoning was spot on, the Herbs came through, this was one of those magical moments which happen all too rarely. This was a truly luxurious creation, that it had been prepared two days previously may well have been a contributory factor. Being on-the-bone also adds so much more in terms of Flavour, yet the payback is the illusion of more Meat. I couldn’t help be amused by our bone tally, didn’t Marg do well?
This Curry was easily the best I have been served in all of West Dunbartonshire. Could/would it ever be repeated?
The Aftermath
Amar contacted me once more, he was seeking a progress report. I responded with Marg’s verdict:
My lips and mouth tell me I’ve had a very well seasoned Curry. An enjoyable experience, with tender lamb, and a rich, flavoursome sauce … went well with the Rice and Chapatti.
Indeed, both Rice and Bread worked well with this Lamb Masala.
How would you rate it? – asked Amar.
I told Amar that I do not give scores on Curry-Heute, it’s all about whether I enthuse with vigour, or use terms such as – bland – and/or – mainstream. I believe I have enthused with vigour in this post. This Curry was right up there with the very best.
You do realise that others will be asking for this – soon – myself included – I assured him. The Curryspondents in Helensburgh will surely be making a beeline to Taj – Dining Room @ No 10, when permitted. Remember advance notice is necessary. I presume mentioning Hector @ Curry-Heute will do no harm.
Amar’s final statement: Great we will keep it coming.