Marg and Hector are in Haddington for Barbara and Scott’s wedding being held tomorrow. Others were happy to dine at The Golf Tavern, which reportedly serves fine fayre. Marg knew: a first visit to Haddington, one Curry House, it was written.
Eastern Eye (6 Hardgate, Haddington EH41 3JW) was a short walk across the old bridge over the River Tyne, no not that one. A surprisingly large venue, around half a dozen tables were occupied when we entered at 19.30, a Friday night. We were greeted by one of the mature waiters who instructed one of the youths to show us through to the rear. With pinewood dominating, Eastern Eye is a very bright Curry House with a contemporary décor, no flock wallpaper here.
The Menu was brought by one of the younger staff, Poppadoms were offered and declined. As is the Curry-Heute way, if they wanted us to have them, bring them. A large bottle of Sparkling Water (£2.95) was ordered and delivered, thereafter, the main chaps would deal with us.
Having studied the Menu in advance, Hector knew what he was having already: Methi Gosht (£9.95) accompanied by a side of Aloo Gobi (£3.95). Marg plumped for Ginger Lamb (£9.95). Unsure as to the viscosity of Masala which may come our way, Marg insisted on Plain Rice (£2.95) to share which complemented Hector’s determination to have a Paratha (£2.95). At an outrageous £1.95 for a Chapatti, consider those who order three or four as standard, and up to £4.50 for Rice with Vegetables, we felt we had chosen wisely. Still, six quid for Bread and Rice, Restaurant prices and an opperchancity to highlight once again that in Bradford, these are inclusive.
Can you make sure that no Green Peppers appear in any part of our Order? – I asked the Waiter.
This was duly noted.
Without Capsicum – announced the same Waiter when he brought the various Dishes.
The Paratha impressed: Layers, Flaky in the extreme, it was crumbling before our eyes, and – The Swirl! This was a Classic Paratha. Having witnessed my own efforts, Marg is now more critical, she too recognised the Quality here. The Rice was covered initially, there was enough to share. Some Rice was left over partly as a result of our efforts to finish the Paratha, and because of the lid. Hector had forgot about it.
Methi Gosht
This Curry had pedigree, the Masala looked – Superb – a beautifully Thick Masala, exactly how Hector desires it. This was not the mass of Herbs that some venues serve, this was a Masala with Herbs. I counted eight pieces of Meat, all large, they would need to be halved.
The Spice Level was Moderate, actually, Moderate may be too high a rating. Other Dishes were described as being particularly – Spicy – the Methi Gosht was not. The Seasoning was way below what the Hector seeks, as a result, the full blast of Flavour from this Curry was not released. A pity, adding Salt is not an option for Hector, Curry-Heute rules.
*
Ginger Lamb
The Masala had even more flecks of Herb than the Methi Gosht. Once more, Marg had managed to order a Curry which had Big Blobs of Onion which she will simply not eat. Marg pulled out a piece of Capsicum and was going to eat it. I persuaded her to stop so that I could get a photo of the – Offending Ballast.
Tangy – was Marg’s immediate reaction to her Ginger Lamb. She ate on with great enthusiasm finding the Meat to be particularly – Tender. Marg insisted I take a piece of her Lamb. I decided to save this until I had finished my Methi Gosht. A second piece of Capsicum emerged, this Vegetable was not mentioned in the description for this Curry. It was there, Chef had not found all of the bits.
*
Aloo Gobi
This was very much a Side Portion, two large strips of Cauliflower and about six pieces of Potato shrouded in a suitably Thick Masala. Again, this looked exactly as was hoped for.
On sampling the Cauliflower, virtually no – taste – registered on the palate, same with the Potato. An unfortunate conclusion was reached: the Hector Taste-buds were not working properly, it happens. The Texture of both the Cauliflower and Potato impressed, Diversity had been provided, the pleasure that could have been had unfortunately been denied.
We cleared all three karahi, we appeared to have enjoyed our meal. At least Marg was able to fully describe her positive experience:
I thought it was really good. It was tangy from the ginger, the meat was really tender and was complemented by the Paratha. I enjoyed the Cauliflower, I didn’t mind the surplus Onion.
But she didn’t eat it!
The Bill
£32.75 The extra – Side Dish – may have been a bit of an extravagance, but we were both hungry.
The Aftermath
It was clearly Mein Host who came to take the cash. The Calling Card was given and accepted with interest. Mein Host asked how many people may have seen Curry-Heute. When I replied – over ten million – he was impressed. In an attempt to highlight the breadth of coverage, I told him the story of the chap in Vancouver (Washington, USA) who mentioned a Curry House in Tel Aviv he had worked in – Hector had been, this amused.
Eastern Eye has been in operation for twenty three years.
Both Marg and I commented on the quality of the Masala we had been served. I described our fear of being served – Shorva. I had to mention that I found the Curry to be lacking in Seasoning. I introduced the term – Khara – to the conversation which Mein Host used in his reply. His philosophy, and correct it must be, is that Salt can be added, it cannot be taken out. On a return visit, Hector would certainly ask for more Spice and Seasoning. Green Peppers inevitably had to be brought up, I described their use as – Ballast. Mein Host actually likes them in Curry, we do not. I eventually asked Mein Host from where he originated. Bangladesh – was his not too surprising answer. Bangladeshi Curry Houses prevail in the east of Scotland, Hector does not hide a preference for Punjabi Cuisine. So it goes.
If Eastern Eye was my local, and in the case of Haddington – only – Curry House, then I would, in time, have the Dishes tweaked to my own taste. We saw enough this evening to conclude that Eastern Eye had great potential. Mein Host demonstrated great charm throughout our conversation, a gem, there had to be a photo.
Menu extracts
