Bo’ness, or Borrowstounness, to give its Sunday name, this was a first visit to this town on the Forth Estuary. At The Radhuni (Loanhead) 10th Anniversary Celebrations back in September, Scott and Julia Thornton of – Hotel PR – suggested that Hector and Marg could visit Bo’ness Spice (61-63 South St, Bo’ness EH51 9HA) to appraise their fayre. Curry-Heute is always open to such invitations. It was arranged with Mohammed, the proprietor, that we should arrive this evening at 17.00.
We set off from the West on this late autumn afternoon in time to see some of the sights of Bo’ness. There was certainly enough to justify a return on a summer’s day when, hopefully, everything will be back in full swing. Trains and Ice Cream were two established attractions before we entered Bo’ness Spice.
Mohammed was otherwise distracted this evening, awaiting the imminent arrival of a new addition to his family. Mein Host this evening was a more than capable, and charming stand-in. Hereafter, I shall refer to him as – Mein Host. (It’s complicated.) We were shown to one of two tables for two. Seating fourteen at four tables, Bo’ness Spice is most certainly a bijou restaurant. A table for six would be occupied soon after our arrival, more chaps arrived later; meanwhile on-line orders, phone orders, takeaways and deliveries were underway.
Mein Host, already clued in as to why we were here, invited us to choose anything from the Menu. I relayed our usual system, we have done this a few times, foregoing Starters but ordering a third Curry, a Vegetable Curry. It was therefore the end of the Menu which I studied first.
Sabzi Rogon Josh (£8.95) was looking good until until Marg declared her Main – Rogon Fish (£10.95).
And so it was back to the old faithful – Aloo Gobi Massalam (£5.95) – from the Side Dishes section.
I described my Curry preferences, Karai Gosht (£9.95) was offered with the Capsicum withheld. Mein Host and I hit upon Shatkora Lamb (£10.95) almost simultaneously. Hector always enjoys a blast of Citrus.
To accompany, Marg and I had previously agreed to test the Naan and order a Rice with Vegetables. A Nan (£3.75) would be accompanied by Ghee Batt (£4.50), the latter being Basmati fried in Ghee with Onions.
Only Soft Drinks are on offer at Bo’ness Spice, though I did overhear BYOB being mentioned. This of course suited us, though only small bottles of Sparkling Water (£2.95) were available.
The conversation with Mein Host continued until the arrival of the birthday party of six. I was surprised to hear that they make their – gravy – freshly every day. I have always assumed that to maintain the particular – house-taste, The Big Pot would simply be topped up. He also told us that it is Mohammed’s wife who grinds the Spices to create the Garam Masala for the restaurant.
Hot plates preceded the arrival of the food, much appreciated, it was rapidly becoming a cold night in Bo’ness. The table for two had limited space. Mein Host solved the puzzle of arranging all – I have done this before – he assured us.
The Ghee Batt was just enough to share given that we also had Bread. We were subsequently offered more Rice, there was no need. The Onions were subtle, I had feared that Marg had presented the opperchancity for us to receive the dreaded – Big Onion Blobs, not tonight. The Nan was presented in quarters, Hector always prefers his Bread to be served whole, there simply wasn’t the space. Thin with blisters, and – cooked in a clay oven, says the Menu; this was not the Tandoori Teardrop Naan which Hector has been dreaming about in recent posts. Mein Host told us that they keep their Naans simple and deliberately do not go for doughy. I had to admit that theirs is exactly how Marg likes her Naan.
Perhaps you should write the review – he said to Marg.
Charm and humour, we were being well looked after.
Rogon Fish
Salmon, I did ask, sat in a blended Masala, topped with a sprinkling of Coriander. It was Marg who spotted the strips of Tomato mixed in. A Soupçon of the Masala crossed the table, there was Seasoning and a definite – Fish Flavour – enough to make me wonder how Marg had got to this Curry first. Unexpectedly, Marg came out with the quote of the evening:
I could eat this every day.
Has the Lady who tends towards Butter Chicken and Keema finally got the hang of Fish Curry? What had I missed? Marg’s summary:
An abundance of fish, a thick Masala, full of flavour, with strips of tomato adding to the overall flavour. I thoroughly enjoyed the dish, I liked the Naan.
*
Shatkora Lamb
Again, Coriander topped a possibly even thicker Masala than that across the table. It was a relief to see such viscous Masalas after the – Soup – served at Annaya’s Indian (Helensburgh) at the weekend. A wedge of half-cooked Tomato added colour and also meant the Curry was not simply Meat and Masala. As I decanted the Meat to the plate, so I counted into double figures, a decent portion.
Aloo Gobi Massallam
With further Coriander Garnish and another wedge of Tomato, I was again happy to see the Masala was both Minimal and suitably Thick. Marg possibly took only about a third of this Side, leaving the remainder for yours truly.
The first dip of the Naan was into the Shatkora Masala. Surprisingly, a slight Sweetness was revealed with Medium Spice. The Spice Level did not grow, if I had this again I would ask for a bit more. Crucially the Seasoning was there, for Hector, the fundamental parameter which defines a Curry of interest.
The Lamb oozed of – lambiness. Tender does not begin to describe it, this was quality Meat. The Flavours from the blended Masala built steadily. In time I spotted a finely chopped Vegetable, or in this case, Shatkora Fruit. This was the source of the Citrus and a – slight bitterness. This was much more forgiving than adding Karela, Hector has found a new ingredient for his Home-cooked Curry.
In terms of pleasure, this was already a worthy experience, but there was the other side of the plate to consider.
Clove – is what hit the palate when I started the Aloo Gobi. As there were no Whole Spices added after blending in any Curry this evening, we were on a blind tasting. With the Citrus/Bitterness from the Shatkora now embedded on the palate, it was inevitable that the Masala with the Aloo Gobi tasted – Sweeter, but not excessively so. The Curry on the left side of the plate would temper this anyway. The Cauliflower retained some firmness, perfectly cooked. The Potato looked as though it was already absorbing Flavours from the Masala. Suitably Soft, excellent. This was the ideal accompaniment.
Mein Host checked on our progress. I asked Marg to repeat the above quote. All was well. At the end, I pointed to the plates and serving dishes, all wiped clean.
I think this says it all.
Mein Host cleared the table and said – Chef will be waiting to see the plates.
Dessert was declined, though two white coffees – as hot as you can make them – were ordered. There is no – fancy – coffee machine at Bo’ness Spice. The two Hot Coffees were appreciated.
We were able to chat further with Mein Host in the doorway on our departure. There will be a return to Bo’ness Spice, the quality of Curry served this evening was definitely beyond the Mainstream. We need to meet Mohammed and remind him of this day, we need to fully experience the other attractions of Borrowstounness.
Menu
