Sajjan (2372 Dumbarton Rd, Yoker, Glasgow G14 0QL) makes its debut on Curry-Heute. Located at the western extremity of Yoker adjacent to the city boundary, Sajjan is next door to Papa Gill’s. A Takeaway next door to a restaurant, the same business? As I didn’t collect the Order I didn’t get to ask. As the proverbial crow might fly, Sajjan is about a hundred metres or so from the impressive Green Gates (Renfrew). Jumping on the Renfrew Ferry for a Curry, tempting, but definitely pushing one’s luck given the present restrictions on movement. Where’s the promised new bridge?
Sajjan’s proximity to Clydebank means that it has been on the radar for years. On studying their online Menu, I was drawn to the presence of Fish Curry in various forms. I’ve eaten a lot of Fish this week and therefore was set on Lamb, however, Machi Parsee (£7.25) is one for the future. There is no Fish Karahi.
Methi Gosht Punjabi Masala (£7.25) was the Hector choice accompanied by Special Fried Rice (£3.50). There was a Garam Masala equivalent but how could Hector resist – Punjabi? Interestingly, I’ve had the Methi Gosht Garam Masala next door at Papa Gill’s.
No Mince today, Marg opted for Lamb Karahi (£6.75) with her usual Chapati (£1.10). The option was given to withhold the Green Peppers, the only Curry which mentioned them and made this offer. Someone knows. I also added my own caveat that no Peppers/Capsicum should appear in any Dish. The Order was placed at 17.30 and immediately acknowledged by email. Fifteen minutes was given as the preparation time. There was then a phone-call to verify that I did want – Lamb – in the Methi Gosht.
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The Bill
£20.10 This included three 50p supplementary charges. Why there was a charge for choosing – medium – puzzles.
Hector had a hot oven waiting to give a boost to the Curry. It was pleasing to see foil containers, so straight in. The Chapatti I would describe as relatively – small – and the Rice – not so special.
Mushroom and Onions, quite a step down from the Sabzi I cooked earlier in the week. The Rice portion was generous for one serving, but well short of enough to share. I’ve had larger portions for less money elsewhere. Marg liked her solitary Chapatti.
Methi Gosht Punjabi Masala
The title made me confident that this would indeed be a Masala with Methi and not a mass of – green. The colour of the Masala was a slightly worrying – red – with the flecks of Methi mixed through. The blended Masala was delightfully thick, large pieces of Onion had then been added. I counted the Meat into double figures, the majority of pieces were large, so no issues with quantity/value.
I was still dealing with the photos when Marg exclaimed – Ginger – on tackling her Karahi. This turned out to be valid for the Punjabi Masala also. Chef likes his Ginger, so do we. Note, the – foliage – was restricted this evening, no extra Ginger or Chillies were prepared. I wanted to taste what Chef had created, not my tweaks, and I had paid the extra 50p for – hot.
This was a well Spiced Curry, definitely the Spiciest I have in ages. I couldn’t serve a Curry with this level of Spice to Marg, so, an enjoyable experience based on this alone.
I had mixed feelings about the Meat. Most pieces were soft, well cooked in terms of texture. However, there was next to no Flavour coming from the Lamb, it could have been anything. A disappointment therefore, and I have to wonder why this is permitted to happen. Surely the Lamb could be sat in a suitable – base sauce – so as to absorb the Spices? How I miss my Southside Curry Cafes.
The Seasoning was way below what I look for in a Curry, however, there were four distinctive Flavour elements. A strong Tomato Flavour emerged as I ate which, along with the Ginger, Herb and other Spices, made for a pleasant experience but maybe not the full – Methi Blast. The final element was seemingly down to the proximity to Clydebank. Yes this was a further example of Curry from the spiral arm of the culinary galaxy that is Clydebank. Almost everything I order in my local area tastes the same.
Lamb Karahi
Compared to the Punjabi Masala, the Masala in the Karahi was much paler, natural. Again the Masala appeared to be blended with large pieces of Onion added. Marg is a magnet for large bits of Onion. I have to compare every Karahi Gosht with what is served in the Curry Cafes of Glasgow’s Southside where one can get the real deal. This leaves one to question the efficacy of what is served in the Mainstream Takeaways.
I took a Soupçon of the Masala. I had been warned about the Ginger, I had not expected the sweetness. This Masala was unexpectedly – Sweet – in comparison to the Punjabi Masala. I asked Marg about her Lamb, Karahi Gosht should be oozing Flavour.
It’s a bit bland – was the immediate response. Hector had the better Curry, by far.
As required, Marg gave a few more words at the end of the meal:
It was very light coloured. A good burst of Ginger throughout. Plenty Lamb but not a strong taste from the meat. Chunks of Onion but no Green Peppers (As requested). The Chapatti went well with the texture of the dish.
We are left to wonder if the Fish options may have made for a better experience. I’ll give Sajjan another try, one day.