It is two years since Hector had lunch at Annaya’s Indian (80-82 West Princes St., Helensburgh, G84 8XD) and even longer since I dined with this evening’s company. Hector doesn’t get out much.
Eleanor had made a booking for eight at 17.00, we arrived simultaneously. Two other groups of eight were already in situ, plus a table of four, impressive. On our departure some two hours later, people were queueing to take our table. There is only one Curry House in Helensburgh, it appears.
Rocky, Mein Host, shook my hand as I took my seat at one end of the table opposite Marg. Kirsty, on my right, predicted I would order Methi Gosht. This was not on the Menu. I could have predicted that Kirsty would be the only person to order Chicken. I did my best to record the current Menu, the reflections meant a less than satisfactory outcome. All Main Courses from the Connoisseur’s section, and the Specials’ Board are now £13.95.
Marg was keen to share a Starter, Vegetable Pakora (£4.50) was mooted, really? After last night’s passing visit to Delhi Darbar (Dumbarton) I thought she would have seen enough Pakora. I shall expand upon this at the foot of the post.
Starters were dismissed, Hector was happy, a half hour saved not to mention fifty quid and the inevitable waste of food thereafter. Marg put it to Eleanor that they would have Poppadoms. Poppadoms for all – was declared. Steve took it upon himself to ensure that these would be Complimentary. Rocky was onside with this. Hector maintained a low profile, and did not partake in the feeding frenzy which followed. I took time to consider what would happen if eight of us each ordered a different Curry … this post would take a week to write.
Rocky talked us through the Special Menu, in great detail. The Shadi Wala and Desi Lamb both sounded like a Hector Curry. I had to seek further clarification re the thickness of the Masalas. The Shadi Wala was declared to be – thicker. Furthermore, I had to establish that the dreaded ballast – Capsicum – was not going to make an appearance.
Rocky assured us there was – no capsicum – in any of the Dishes, then went one further:
Why would you add Capsicum to Curry?
Says the man who puts Cabbage in his Masala – was Hector’s response.
Only in RaRa – was the reply.
Whilst this was an answer supporting – The Curry-Heute Campaign – I must draw the reader’s attention to the Menu and the Special Karahi in particular which lists – green peppers, onions and capsicums. One can never be too careful. So it goes.
Tracy took the Turnip option – Shulgum Gosht – which was almost my choice. Kirsty ordered Chicken Shimla Karahi, the only Chicken Curry ordered at our table. QED. Unbelievably, the remaining six all went for Shadi Wala. What a relief for Hector, and Chef too. There would be no need for me to run around the table and match the different choices to those who ordered them, a potential photographic nightmare avoided.
Howard and Tracey would share a Cheese Nan (£3.75) whilst Steve and Louise would share both a Tandoori Nan (£2.50) and Basmati Pilau Rice (£2.75). Kirsty too would have the Pilau whilst Eleanor at the time of ordering, described the Basmati Special Pilau (£3.75) as – Original. Marg asked for a Roti, I had to ask her why.
Roti is not on the Menu, Tandoori Chapatti (£1.80) is. Marg prefers Chapattis to Rotis, the latter crisp, she knows this. Chapatti it was. Chilli and Coriander Nan is not listed, Rocky was happy to take the Order.
Drinks, on a Saturday night, inevitable. Two abstained from alcohol, some had double, let’s feel for those who lose when – let’s split The Bill – is the compromise.
Poppadoms and plates cleared, hot, hot plates were set before us. It took the chaps two trays plus to get the food on the table. All done with efficiency.
We’re back in the land of sensible portions for Rice, after the mountains served in Kraków earlier this week. Eleanor’s – Original – had Chana, Onion and Carrots, as I observed, not that Special.
Marg’s Chapatti was standard fayre, she would go on to help me with my Naan. The Tandoori Nan, served in quarters, had lost any impact it may have had before being cut up. The Cheese Nan, although quartered, retained its roundness. I looked at Howard and Tracey as I took the photo – wtf? – was the mutual realisation. This was not a Cheese Naan, I did not hang about to see if any of the Cheese melted. Non-melted Cheese, presented to a USA born lady. No way, Pedro!
The Chilli and Coriander Nan was a Garlic and Coriander Nan with added Chilli, not what I had in mind, not what I asked for. There is no need for Garlic on a Naan, it distorts the Flavour of the Curry, whereas Chillies simply add extra bite. Again, served as a round, no Tandoori teardrop, the Naan was well fired and featured lots of – green – the Chillies and the Garlic. The quantity was ample, the Bread thinner than I dream of, but it did the job. Is it time to revisit Alishan Tandoori (Glasgow)? After five years, certainly. The home of legendary Naan in Glasgow.
Chicken Shimla Karahi
At the point of ordering, Kirsty was offered – thigh or Chicken Tikka, she chose thigh, the best part of a Chicken in Hector’s empirical opinion. A light coloured, Creamy Masala was presented with specks of Herb/Spice to make it reminiscent of that served to Hector at Delhi Curry House (Kraków) earlier in the week. The Masala looked like one which would be particularly appealing to Marg. The Shimla Karahi was also available in Lamb. Topped with Syboes, the Masala appeared to have a decent viscosity. Dare I write it? As Chicken Curry goes, this looked alright. Kirsty’s words:
Chicken thigh was tender and sauce was thick and well flavoured, a delightful kick to it. Rice was fluffy and complemented the dish well.
Shulgum Gosht
With the peripheral Oil already formed on the surface, this had the appearance of a Classic Curry. Only here was there – red – which Tracey always finds to be off-putting. The Masala looked like the – Desi – which one strives to discover in a Mainstream Curry House. Maybe Annaya’s is always trying to be better than – Mainstream? This looked like a worthy alternative to the Shadi Wala. Tracey’s words:
I have always been disappointed in Annaya’s curries…I’m not sure how, but I always end up with something I don’t like. But this? This was goooood! It only had 5 bits of meat in, but the lamb was so tender and the sauce was delicious. I’m bringing the leftover sauce home with me to re-live this lush curry another day!
I asked Tracey how many pieces of Turnip she had. None – was the surprising answer. It had all been blended into the Masala we concluded. Not the way Hector cooked a version of Shalgam Gosht earlier this year.
Five pieces of Meat? I would have sent it back.
Shadi Wala
That every Curry served tonight had a Syboes Garnish made me wonder if Chef had run out of Coriander and Ginger. The Masala was significantly thinner than we had been led to believe. Marg pitched her comment that had we known this, Rice would have been a better accompaniment. A Vegetable Rice, Meat and Masala only, is not Hector’s favoured scenario.
Some had bones, Eleanor amassed a collection, everyone had at least one except – moi! This was ironic as Hector is the principal advocate of Lamb on-the-bone. However, this is from the perspective of the Bone & Marrow adding more Flavour to the Masala. The Bones had been there, Hector would benefit from the outcome, whilst all solids in one’s karahi would be edible.
With six verdicts to be delivered, Hector’s shall be kept to the end. let’s start with Marg:
I felt that the sauce was very tasty with plenty of flavour. A good kick with tender lamb and one piece of lamb on the bone. Very enjoyable with my chapatti, although the sauce was a little thin for the chapatti. Had a wee taste of Hector’s nan bread. Much thicker with a good flavour.
Steve:
Good spiciness. Meat slightly too chewy for my liking. Sauce thinner than expected. I did enjoy it but would not get it again.
Louise:
Very tasty although sauce was a bit too runny and very large bone so not a lot of meat.
Howard:
No flavour from the lamb and the sauce was generic, and bland, overall a disappointment.
Eleanor:
That was a very tasty curry. Just the right amount of spice and sauce. I finished the whole thing. I also enjoyed the combination with the original rice. I would recommend this dish.
Five opinions, and varied as one would expect. I couldn’t count precisely the number of pieces of Meat in my karahi, the sizes varied considerably. It approached the standard eight, possibly, there was just enough. At the price charged, I would have expected more. Had there been bones in my karahi, I would have been less than impressed with the quantity. I think we are all in agreement that the viscosity of the Masala was not as expected. If this was the thicker Masala, the Desi must have been Shorva. However, it’s all about the Flavours.
My first dip of Naan into the Masala revealed a big – Desi – blast which set this Curry apart from the Mainstream. Marg too remarked on how hot the Curry was. When dining in a group, one fears that the Curry goes cold whilst the Order is being assembled.
The Spice Level impressed, indeed the – kick – reached the back of the throat. Meat and Masala, yes Rice would have been the better accompaniment. The ratio of Meat to Masala was such the Masala could only be described as being in excess. As I filled with Bread, so a spoon was used to consume the Masala, sorry, but in Curry-Heute, this defines a Soupy Curry. However, the Flavours were impressing. The Seasoning was there, did I even detect a hint of Citrus?
On studying the light flecks in the orange Masala, I deduced – Yoghurt. I looked across the table to Marg:
I’ve had this before, many times.
Possibly hundreds of times. This Shadi Wala was close in appearance Texture, Soupiness and Taste to the much loved, and indeed, much missed Village Lamb Desi Kourma. This was the Curry which began Hector’s obsession with The Village (Glasgow), sated by three visits a week. Curry-Heute came later.
The blended Masala felt so familiar, a Green Cardamom proved that whole Spice had been added to the blended Masala. Yum!
As with the halcyon days at The Village, I was left wanting more, then it was down to greed. I conclude that the six of us who had the Shadi Wala would have appreciated a larger portion, tonight, it wasn’t down to greed.
Two white coffees filled the time between finishing the meal and our next appointment.
The Bill
£181.65 The – Bar Bill – £49.60, a disgrace! Sparkling Water with my next Curry.
The Aftermath
Masks on, we made our way out, passing the next shift. Rocky made a point of thanking me individually. Howard keeps suggesting I join him here more often for lunch. Maybe within the next two years?
The Pakora Story
Last night, on our way through Dumbarton, we stopped off for Pakora at Delhi Darbar as we are prone to do. I have described previously how ample the portion of Vegetable Pakora (£3.50) can be. Last month it was quite standard, so last night – two portions. Mein Host chatted with me whilst I waited, I’m never sure how well I’m known there. Note, their menu now includes Desi Curry, so a sit in is required.
A huge bag of Pakora was presented containing two brown bags and Dips. Marg and I consumed more than twenty pieces before reaching home. I plated the rest. Two portions, sixty pieces in all, and Marg mooted Pakora this evening?