Hector and Marg are back at Annaya’s (80-82 West Princes St., Helensburgh, G84 8XD) this Thursday evening, and yes we were here on Tuesday. Who planned this?
Marg had added – Craig & Lesley – to the diary, the format of the evening was unknown to Hector until Lesley asked on our arrival in Helensburgh – where are we going for Curry?
Craig and Lesley used to appear regularly in these pages, Hector’s cooking lessons. Eating out? The Curry-Heute Rule was invoked, no backing out now. We arrived at 18.30, Craig having phoned to advise Annaya’s that we were on our way.
On Tuesday, Mark celebrated Royal Nihari (£15.95) with gusto, this had to be Hector’s choice tonight. Nihari, Lamb Shank, is traditionally accompanied by Bread, Chapattis (£2.50) at Annaya’s are made from Wholemeal Flour which gives no pleasure at all to the Hector. There was a Naan Snafu here on Tuesday, this would have to be addressed.
Rocky, Mein Host, came over to greet, tonight he got the name right. Who prompted him? Or, had he read Curry-Heute?
Tuesday’s less than satisfactory Naan was discussed. Risen, puffy, blistered, three of the parameters in Curry-Heute which define a quality Tandoori Naan, not one ticked. Rocky deduced that if their Tandoor is constantly used it can lose its intense heat. For Hector this evening: Coriander Naan (£4.95) – served whole, no Garlic – was the challenge.
Whole Bread – the fourth parameter.
Meanwhile, there were three others at the table to consider. The menu was brought by the waitress, this would be consulted for the Sundries only. Marg was advising Craig when Rocky appeared with his Board to give us his spiel. As impressive as it was two days ago, the rerun was less compelling. However, tonight there was a new Starter: Malai Boti (£8.50): Chicken, featuring Cream Cheese, Yoghurt, Black Peppercorn and Ginger. This was ordered – to share.
Lesley would choose Punjabi Chilli Chicken (£14.95). Having taken advice from Marg, Craig would have Railway Boti (£14.95) which the lady described as – Wonderful – two days previously. Tonight, Marg opted for Desi Lamb (£14.95), served on-the-bone. So many genuine options. The good people of Helensburgh are fortunate in having this Award Winning restaurant in the heart of their town. As for the bad people, they can go elsewhere. The – Hot Naan Doner – as served along the street at Flamingo, a Takeaway, is truly – bad.
Craig and Lesley added one Roti to Marg’s, plus a Peshawari Naan (£4.95). On mentioning Rice they succumbed to Rocky’s suggestion of Special Dham Pilau (£4.95).
Poppadoms? – mooted Rocky. There was an immediate and positive response from my fellow diners. For once the Hector stayed Schtum, suckered again. That was a needless £9.50 added to The Bill.
OK, I would take a piece, or two, of Poppadom, did enjoy the Onion Chutney and Mango Chutney. The reality, I could have done without this distraction, I prefer not to play this game. Craig took care of the Pickle, Achari he had never heard of, he would like it.
Drinks had already been sorted, a large bottle of Sparkling Water (£5.95) and two pints of Lager (£4.95). Note: a pint here is £2.00 less than at Akbar’s (Glasgow)!
Malai Boti
An Interesting Starter: four pieces of Chicken, just as well, one each. With cremated nodes, suggesting the Tandoor had been employed, still remarkably White Chicken. Soft, succulent, the Cheese was noted by all but was not intrusive. A new experience.
Tandoori Lamb Chops (£8.50), surely better? Tonight, Marg almost had Lamb Chops as a main course, the Masala of her choice, understood. Pouring sauce over Meat does not a Curry make.
With my back to the room, I was unaware of how busy the place was becoming. An Indian family, who studied me with interest as I departed, had squeezed themselves on to one of the bench tables. Eleven years of Annaya’s, they are doing well. The new Balloch outlet has yet to be visited. Tomorrow?
There seems to be a special chap who brings the food, a Chef? In time, all was assembled, there appeared to be a point to be made in bringing Hector’s Coriander Naan last.
Two Tandoori Roti/Chapatti, served halved, having eaten these for years, I have decided no more. This is not the Chapatti Flour I seek, bring me Bradford-style Chapattis made from White Chapatti Flour, the ones which used to prevail in Glasgow.
There was no comment forthcoming about the Peshawari Naan. Served in bits, stuffed Naan cannot rise in the same way a Plain Naan ought to.
The Special Dham Pilau was experienced by Hector back in January, featuring Chickpeas, Carrot and Sweetcorn. Although Rocky had distinctly mentioned Chickpeas at the point of ordering, to the best of my visual acuity, only Peas and Sweetcorn appeared. I was left to wonder who actually wanted Rice, much of the bowl remained untouched.
*
Royal Nihari
Topped with Ginger Strips, a threat of Coriander, sliced Bullet Chillies and a slice of Lemon, plenty garnish. Crunchy bits, Spicy bits, Tasty bits, for later.
A Shorva, but far from watery – was my observation on Tuesday when this Curry was seen for the first time. Today I was able to study it further: somehow more brown and slightly Thicker than that served at Glasgow’s New Cafe Reeshah or Sheerin Palace, I could see why Mark described it as – gravy.
Kick-off was slightly delayed due to the absence of a Coriander Naan. There was not quite a fanfare when it was produced, though clearly this was a key moment in Curry-Heute v Annaya’s.
Served Whole? Nope. The way the Naan is cut at Annaya’s is such that it looks like a whole Bread until examined closely. The Bread must be massive before cutting, space at the table therefore at a premium. Buy some Naan hangers?
Risen puffy, blisters? Around the edges of the Naan, certainly. Towards the centre, no. Here was the same thin, doughy mass as served on Tuesday. The Buttery sheen had me worried for a moment, there was relief when this proved not to be Garlic.
How’s your Naan? – Rocky would ask mid meal.
She passed decades ago – was the tempting answer, however:
Much better – slipped out.
This Naan was much better, but still had a long way to go before being highly praised in these pages. The Curry is what it’s all about. Dipping Bread in a Shorva used to be such an alien action, it appears to be happening more often. Scooping the Shorva with the edges of the Naan became the route to happiness this evening.
Well Seasoned, a decent Spice Level and I’ll take a punt at Cinnamon and Anise, this was a powerfully Flavoured Shorva.
The Lamb, having been removed from the Shank, but still cooked together, was in four large pieces. Unusually, I had to employ a knife to cut the Meat into manageable pieces. At the start of the Dipping, I noted how hot the Shorva was. As I tackled the Meat, I was somewhat taken aback by how much heat it had retained, and continued to do so. We had once again been given hot plates from which to eat, tonight, the Hector was eating directly from the karahi. What happened to the asymmetric bowls the Curry used to come in?
Ultra-Tender Lamb in the initial stages, does Meat become tougher as the Hector eats or is it simply a matter of slowing down to a snail’s pace?
The scooping of the Shorva in time revealed a Thicker Mass towards the base of the karahi, Meat fibre, the motherlode of Flavour. The nature of this Curry was such that it was a case of finish the Lamb, then concentrate on the remaining Shorva, now more of a Masala. Usually the Bread is abandoned to facilitate finishing the Curry, tonight it was merely a matter of surplus Bread. I would love to have seen just how large this Naan would have been served – Whole.
Desi Lamb
The same Toppings as the Nihari, I wonder how similar was the Shorva/Masala. Marg would go on to describe the Masala as – Thick, so maybe a significant departure from what I had been served? No doubt, the Lamb was from a different cut of the beast. Marg’s summary of the evening:
The meal began with a new starter of Tikka Chicken with creamed cheese and spices. We all took a piece and I found it was very juicy and full of flavour. It was a good start to the meal, after Poppadoms and mango chutney.
My main dish was full off lamb on the bone in a thick masala. A general spicy taste with very tend lamb. Used the Roti to pick up the sauce. A very pleasant dish.
Railway Boti
As seen on Tuesday, no Herb Toppings, Cashew Nuts featuring instead. This Masala was Classic Curry and with this I would have favoured Rice. On advising Craig, Marg was mindful that he does not normally tolerate Cream in any form, yet he accepted a hint of it here. Sqd Ldr Craig:
It was nutty, very peppery, flavoursome.
On Tuesday, Marg gave a much fuller appraisal. I suspect this Curry could be my choice next time at Annaya’s.
Punjabi Chilli Chicken
This Annaya’s Curry makes its inaugural appearance in Curry-Heute. Surprisingly, it was topped with sliced Bullet Chillies only. Maybe the clue was in the moniker?
The Masala did appear to be similar to the Railway Boti, again, I would have favoured Rice with this.
Why was so much Rice left at the end?
Lesley offered her description of the evening:
Initial Poppadoms, fairly standard. Never had cheese like that in chicken. It didn’t taste cheesy. Enjoyed the Rice (yay!), wasn’t greasy.
Re the main course: Could have been slightly hotter (in Spice). The sauce was light, flavoursome. Chicken thighs, light, a good portion.
Inevitably, the Bread formed much of the leftovers.
The Bill
£113.95
The Aftermath
I promised Rocky that I would not be back again – this week.