Tartan Tikka (5 Second Ave, Clydebank G81 3BD) opened on December 16, Hector was there, twice. The visit early in the day confirmed the imminent launch, alas, on my return, they weren’t quite ready and Hector was hungry. Hector departed, empty handed.
This new Clydebank outlet is the fourth Tartan Tikka across Scotland’s central belt. 
The first three outlets are at Sauchie (Alloa), Cumbernauld and Carmyle, we now have a chain. A chain means the inevitable questions have to be asked. Is the Curry cooked from scratch in each outlet? Or, is there a mother kitchen from which the base Curry is sent to each venue? Cooking by numbers is another possibility. Early publicity stated that one could watch Chef cook the order before your eyes, not possible in the Clydebank branch unless one stands outside and looks through the window, which is what Hector ended up doing this evening.
Tonight’s Order was booked online. It was back to the Mainstream after the Desi Delight that was the – Home made Lamb Masala – created by The Dining Room @No. 10 / Taj Dumbarton last week. The Lamb Special Karahi Bhoona (£6.95) had to be dismissed – Peppers and onions – far from the Punjabi Desi Cuisine which Hector seeks. Methi Gosht (£8.95) tempted, one of the most expensive choices on the Tartan Tikka Curry Menu, perhaps one for the future. Lamb Bhoona (£6.50) would feature – tomato chunks – but the description gave no idea as to the level of dryness. An accompanying Vegetable Dish would add diversity. Aloo Gobi was not available, what one might hope to be Vegetable Sides are charged at the same price as Mains. The – Vegetable Traditional Curry (£6.50) – would be a further test of the efficacy of the Tartan Tikka fayre. Mushroom Rice (£2.90) would complete Hector’s selection. Marg was happy to go with her customary Keema – Lamb Mince Curry (£6.50). What on earth is a Vegetable Mince Curry (£6.50)? Marg would forego her usual Chapatti as Hector was in Bread-making mood once more.
The Bill
£20.26 There was a 10% Online Discount, then a 50p Service Charge. Eh? This was a Click & Collect Order.
Thankfully, there was a comment box in which the – Capsicum Caveat – was clearly added.
The Order was placed at 17.00, however, Hector’s Curry Day began before noon.
Having attempted making Naan with Eggs and/or Yeast, I found a convincing recipe which featured neither. Plain Flour, Baking Soda, Salt, Sugar, Yoghurt, Oil and Water, the ingredients for a fine dough, surely.
The dough did not rise as dramatically as my Yeast recipe attempts, but on rolling, appeared to maintain its integrity more than seen previously. What attracted me to this recipe was the demonstration of the dough sticking to the Tawa for heating directly on the gas.
Tartan Tikka, Hector’s local Takeaway. If they impress, then future Orders will be inevitable. That the business has it origins elsewhere, hopefully not another monotonous Clydebank Curry.
The signage was in situ unlike opening day, alas, the illumination was too bright for the camera to capture. Knowing I should not enter the premises, I showed my Order through the window on the still trusty Oppo. Two minutes – was called back.
Three chaps were in the kitchen area, I watched a lot of stirring and the emptying of a poly bag into what was already in a pan … the secrets of Fast Food. Around 17.25, the Takeaway was assembled. I gave the Calling Card.
Minutes later, Marg had the Curry decanted to karahi and placed in the warm oven. Hector le Chef got into action. Why do Chefs wear white? Black is clearly a better colour for operating with Flour, not.
Heat the Tawa on high for five minutes, then turn down low – was another piece of guidance missing to date.
The dough, wet side down, was thrown over the Tawa, I nearly missed. Stickiness soon became apparent. The Tawa, formerly known as Non-non-stick, was about to deliver. Behold the – Non-stick Tawa – working! Hector finally created a Naan with something resembling big burnt blisters, but not a lot of rising. Yeast required. The first Naan went a bit crispy, the second remained peely-wally. Both seemed edible.
Vegetable Traditional Curry
A sprinkling of Coriander sat atop the mass of Mixed Vegetables, the Oil was collecting on the periphery before it was decanted to the karahi. With no stirring, this is how it was finally served. The standard Vegetables were present – Potato, Carrot, Cauliflower, Peas and Green Beans. Additionally, Sweetcorn, and Broccoli featured, plus possibly another Herb. A watery residue formed at the base of the karahi, the Masala Mash may have been Vegetable pulp.
The lack of Seasoning was apparent from the start, at least there was – a wee kick. Something earthy, very traditional, wafted when I first opened the container. In time, this emerged on to the palate. The Broccoli had been way overcooked, the remaining Vegetables were fine. One hoped for a strong blast of Flavour, however, this was never going to happen, a veritable lack of Seasoning. Between us, we ate less than half, the remainder may well be blended into Hector’s next Soup.
Lamb Bhoona
The wedges of Tomato, still cooking in the Oily Masala, were the first feature of this creation which was noted. Appearance wise, this Curry was close to a classic Rogan Josh. The Meat count was into double figures, each piece was decidedly – large, great value. The – red – was a bit worrying, hopefully, there was no food dye.
The thick, blended Masala had a slight Sweetness in addition to a definite Tomatoey Flavour. The Spice Level was no more than – Moderate. Next time, ask for Spicy, at no extra cost one hopes. Again, the Seasoning was below that necessary to reveal a depth of Flavour. Had the Lamb been cut smaller, it may have been able to absorb more of the Spices. This Meat was still taking in Flavour rather than emitting it. Last week’s Taj Dumbarton Desi Masala was the antithesis of what lay before me today. Hector was firmly back in the – World of the Mainstream, however, and most importantly, this Curry did not taste like the ubiquitous Clydebank Curry!
Mushroom Rice
Such was the surprising intake of the Naan, the Rice almost became surplus to requirements, an afterthought on the plate. There was easily enough to share. That not eaten today will be enjoyed along with Marg’s leftovers. Marg was well beaten by the quantity of the Keema.
Lamb Mince Curry
The whole Green Chilli, the chunky type, had Hector won at the point of opening the container. No way would Marg be having this, … come to Hector! The driest of the three dishes, correctly so, and with a more natural colour, this did look the most pleasing of all purchased today.
The Mince was the most finely ground encountered in a long time, if ever. Again, Tomato wedges were cooked in. The Soupçon which came in my direction also suffered from a lack of Spice and Seasoning. The Chilli would have upped the Spice experience, but that was not for Marg:
Very fine minced lamb worked well with crispy and doughy Naans. Don’t enjoy tomato pieces, but the meal had a good kick with a hint of Coriander.
I enjoyed your Naan, I don’t like it too doughy which is why I go for Chapattis.
Sadly, the Bread produced by Hector today is not what is sought. Maybe it’s time for Hector to give Bread a rest.
As for Tartan Tikka, this is now Hector’s nearest Takeaway, and so close to Singer Station. Depending on how late they stay open, it could also become a late night Kebap refuge.