After the disappointment of Hector’s Home-cooked Lamb Masala a mere two days ago, there was the need for a quick fix. Amar at Taj Dumbarton (12 West Bridgend, Dumbarton G82 4AB) came back with a well timed response to my request for a Curry of quality. Back in January, Amar cooked a bespoke Lamb Masala which was in a different league from any Takeaway Curry ever purchased in this county. With the feeling that one cannot go back to the well too often, I contacted Amar last weekend inviting him to cook for me again. A 17.00 pick-up today was agreed.
The drive down to Dumbarton this spring evening was in marked contrast to the previous journey in the middle of winter. Still, Hector is only able to drive towards the north-west and reach double figures in the mileage. All other compass directions frustratingly hit the county boundary in a matter of minutes, seconds even. Taj Dumbarton / The Dining Room @ No.10 has consequently become an oasis for Curry in West Dunbartonshire.
The doors to both premises were locked, then I realised that the chap chatting in the adjacent gap was at the new serving hatch. The Order was handed over.
The Bill
£15.90 One Curry, two Chapattis.
Amar informed me that today I was having Lamb Mughlai Korma and that it would not be Spicy. As with January’s Lamb Masala, this I do not see in the most recently published Menu. Amar was maybe trying this out on Hector. I was confident that this would not be a mild Coconut-rich Korma but closer in style to a Desi Korma which is an entirely different type of Curry and most importantly, one fitting for a Hector.
For the purposes of reheating in a conventional oven, foil trays are welcomed, so much better than their plastic counterparts. The full twenty minutes was given with one Chapatti going in five minutes before serving. One Chapatti proved to be enough, a decent girth, a good size. One day mine will turn out like these.
Lamb Mughlai Korma
The Masala spoke Tomatoes in a beautiful Oily, Masala Mash, the antithesis of the recipe I tried two days ago. The sprinkling of Herb was supplemented by my own addition of – foliage. About half of the Lamb was on-the-bone, the solitary – sucky bone – stood out. The Meat count reached double figures, just.
The – kick – from the Masala took me by surprise given Amar’s earlier claim. The extra sliced Green Chillies gave a further boost to the Spice Level. Here was the depth of flavour that can only be achieved at the hands of a master, – Desi Cuisine – indeed. Not for the first time Hector writes that the level of Seasoning could have been more, however, this was still a Curry to enjoy. That it was prepared especially for me, added even more to the pleasure. Thanks, Amar.
The Texture of the Lamb was outrageously Tender, the Meat falling off the bone. As has become my custom when having Curry without Rice, the Chapatti was used to scoop the tasty Masala, and fingers to eat the Meat. Hector was in his element, another special day.
Amar contacted me this evening to enquire as to my enjoyment of his creation, positive feedback was dutifully relayed. Hopefully The Dining Room @ No 10 will reopen soon, though Amar is giving nothing away. From our conversations I believe that he may well have a few more new ideas to unveil to the public when restaurant quality Curry can once again be rolled out.