Renfrew – Times of Punjab – Established 2020

Curryspondent David contacted me last week to recommend Times of Punjab (63 Hairst St., Renfrew PA4 8QU). A fellow Bankie, he too had taken to crossing the water in search of a worthy Curry.

A midweek visit was considered, I phoned on Monday to confirm the noon and subsequent all day opening (Monday to Saturday, 15.00 on a Sunday), but instead, decided to make a night of it. A Friday night out, and with Marg, a rarity. This evening I booked a table for two at 19.30.

 

 

 

 

 

 

 

 

A Friday night in Renfrew, the streets were all but deserted, finding a parking spot on Hairst St. was not a problem. Getting home later proved to be so, Paisley Rd. was closed, if only there was a bridge connecting Renfrew with Yoker!

Times of Punjab is an upstairs venue, I stopped on the stairs to take photos of the Muriels (sic) which proved to be a feature of the décor throughout. We stood adjacent to the bar and waited to be shown to our seats. Low tables and comfy chairs occupied the central area opposite the bar, diners are actively encouraged to sit here for drinks before and after their meal. Or, simply just come for a drink. Bar-Restaurant is a feature of some European Curry Houses, I have not seen much evidence for this taking off in the UK.

With the far left dining area clearly busy, we were shown to the quieter right. A waitress brought the Menu, the drinks order was taken, a large bottle of Sparkling Water (£3.50) sufficed. Times of Punjab may be a bar, I saw nothing to tempt me, but then the Bier-Traveller does have quite discerning tastes.

Our selections would come from the House Specials, many Dishes contained – Peppers. Marg and I both focussed on the same Curry – Desi Punjabi Masala – cooked with fresh ginger, garlic, peppers, spring onions, fresh chillies, tomatoes and coriander. Desi Punjabi cuisine is Hector’s preferred Curry style, if the dreaded ballast could be withheld, a possible winner. If not then – Nentara – a choice of meat simmered and added to a tarka base with fried onions and coriander. Marg’s alternative to the above was Rogan Josh served in the contemporary creamy style, not the original classic with abundant Tomatoes.

How many encounters has Hector had with useless girlies who do not know one Dish on the menu from another? This was most certainly not the case at Times of Punjab. The waitress proved to be knowledgeable, she did not have to consult about withholding the Capsicum. When Marg enquired as to the consistency of the Masala in the Nentara, she used the term – bulk – to describe what – Peppers – would do. This young lady was very much aware.

Rather than reproduce a list of endless variants, the Menu shows a £8.95 for Chicken Tikka Breast, Pan Fried Machi and Prawns, or £9.95 for Tender Lamb. Fish the same price as Chicken? Wonderful, I have questioned for years why venues consider – Fish – being worthy of a supplement. That – Tender Lamb – was the standard for the House Specials also encouraged. Again, many venues resort to Lamb Tikka, surely best enjoyed without a Masala?

Having studied the Takeaway Menu also, I note the availability of Karahi and Punjabi Korma, not on the Restaurant Menu. If these are served in the truly authentic style, I would love to sample these. Karahi Gosht may well be Hector’s #1 Curry, then there’s a Desi Korma, a stalwart Curry of The Village (Glasgow).

Our Order was placed: Pan Fried Machi Desi Punjabi Masala (£8.95), Lamb Nentara (£9.95), Special Rice (£3.50 and a Chapatti (£1.50).

Sitting beside a partition and with two couples behind Marg, photographing our surroundings was difficult. The adjacent table therefore features, plus one of the kegs suspended from the ceiling. Times of Punjab is also a bar, just in case this is not obvious.

The Chapatti and Special Rice arrived first. The Chapatti was of standard size, not the monsters served in Glasgow’s Curry Cafes, Marg would require some Rice. The Special Rice was decided moist, oily, even. With pieces of Onion to the fore, these were a distraction from the toppings of Coriander and Syboes. Peas and Mushrooms also featured, plus what I took to be Bay Leaves. Tasty Rice, and enough for us to share with Hector having the majority.

Pan Fried Machi Desi Punjabi Masala

Plenty of Fish was the first observation as I decanted the solids. White and in oblong cuts, possibly Monkfish tails. But then, apart from being Masala Fish, what does Hector know? The brown, blended Masala contained signs of Herbs, in time I would unearth Green Cardamom and Cloves, though the latter may have been in the Rice. A Fish Curry, expectations are always high, Karahi Gosht may be my go to order, only because it is so difficult to find outstanding Fish Curry.

I had asked for – above medium spice – this had been noted and was duly delivered. The Seasoning I registered as – low – initially, but as the Flavour of the Fish came across, not a problem. The Fish felt unusually soft, I highly recommend this Curry to anyone who has difficulty in chewing. The Masala intrigued, something different, something new. I relayed to Marg that I was particularly enjoying this Curry. Had this Curry been in Lamb, it would have been a completely different experience. The aforementioned Cardamom and Cloves, in conjunction with the solids in the Special Rice, added to the Diversity of Flavours, and in terms of the edible bits, Texture.

The large cut Onions were my only negative. Far from being the dreaded blobs which Marg always seems to attract, their highly visible presence put them on the limits of tolerance. Finely chopped Onions please.

I most certainly enjoyed this Curry, and being a Fish Curry, that is quite an accolade.

Lamb Nentara

The inclusion of – tarka – had made Marg hope for Crispy Onions. Instead, more of the large cut Onions protruded from the Reddish, Thick Masala. Marg is an Onion magnet. Having taken some of the Rice, Marg had to decant, the result looked quite familiar. I took a sample of the Masala, familiar indeed.

Renfrew is metres across the Clyde from Clydebank, somehow, The Clydebank Curry Taste has crossed the river. A – Reddish Sweetness – is how I can describe it. All down to the Onions, I conclude, bring on a Tomato-based Masala!

Having had Curry from Clydebank on very few occasions, Marg was not aware of the similarity. Like Hector, she enjoyed her Curry and ate almost every morsel.

Large pieces of tender lamb in a rich, red sauce with plenty of onion – began Marg – and a perfect spice level for me. Worked well with the Special Rice and the Chapatti, an enjoyable meal.

In the final moments of our eating, the chap who had brought the food returned to check on our progress. I pointed to the empty Rice plate and empty Curry pots.

No Peppers – was his observation. Indeed, neither of us had piles of Ballast.

Marg announced that Coffee was required. As a new waitress came to clear the table so Dessert was mooted. Apparently new Desserts had arrived this afternoon, being uncertain as to exactly what, she went off to fetch a sample. Cue a Salted Caramel Ice Cream (£4.25) and an extra hot Latte (£2.45).

We were here – to dine. Hector had to settle for the remains of the Sparkling Water. The Coffee was suitably – hot – the accompanying mint, the final indulgence.

The Bill

£34.55   Even waitress #2 remarked on the paucity of the total. Great value indeed.

The Aftermath

I had given the Calling Card to the waitress. As we made our way towards the exit so a staff member stood, Card in hand. This was the daughter of the entrepreneur who had established Times of Punjab. He has had outlets in Renfrew and Barrhead previously, the Shimla chain was mentioned. I welcome their decision to abandon – Buffet – and stick with a la carte.

We shall be back. The young lady with whom we chatted even mentioned – the bridge. How this river crossing will transform the connectivity of Clydebank to Renfrew Curry Houses and the airport, and Renfrew to a train station.

Update 2023

Priya and Kinder sold Times of Punjab at the end of 2022.  They now have Glassy Central (285 Sauchiehall Street, Glasgow G2 3HQ).