Ayr – Priya – Authentic Indian Kitchen – Happy New Year

Happy New Year!

After the success of our two day Hogmanay – New Year’s Day mini extravaganza in Ayr last year, why not have another go? Dr. Stan was even on board, whilst Dr. Henry, a local, arranged tickets for an event last night to – bring in the bells. The first Curry of 2026 was always going to be a return to Priya – Authentic Indian Kitchen (58 Sandgate, Ayr KA7 1BX), a repeat of January 1^st 2025. What’s more, Hector and Marg were having the same Curry as last time, a long established philosophy in Curry-Heute: you impressed once, do so again.

With a table booked for 19.00, the three travellers arrived minutes before. Dr. Henry arrived wearing his legendary hat, the first it has been seen for a while, and a reflection of just how bracing the blustery day had been, especially along the promenade.

As I took my seat, I became aware of a warm blast of air around my head. Once seated, it took a moment to establish the source. This would be the cosiest Curry had in some time.

With my back to the kitchen window, I had a different perspective from last time. An Indian family occupied a large table between us and the door. Even the kitchen staff were out to check on them, must be locals. A family with weans, all well behaved – yay. Maltesers?

Methi Gosht (£12.95) for Hector, what better way to start the year? Rara Gosht (£12.95) for Marg. We would share a portion of Mushroom Rice (£3.95) and a Naan (£3.95), the latter having particularly impressed in 2025.

Dr. Stan always has the Spinach option – Lamb Saag Madras (£12.95), this time with Mushroom Rice. For Dr. Henry, it’s going to be a mild Curry – Chicken Breast Korma Mughlai (£10.95), with Pilau Rice (£2.95).

Drinks: a large bottle of Sparkling Water (£3.95), a glass of Lemonade (£2.50), a 330ml bottle of Cola (£3.25).

At the point of ordering, I asked the waitress if a Coriander Naan was possible, granted.

No Starters, we made that mistake last night.

I made a point of noting the Spicy Curry options on the menu. Dr. Stan had just ordered a Madras variant. Maybe in term time, Priya serve nutters who want to take on the challenge of the extremes. People grow up. By chance, two nights ago, I met a group of former pupils who had certainly grown. The chaps and their respective ladies, follow Curry-Heute closely, and only go where Hector has been. Maybe they need a trip to Ayr?

A few more diners arrived, the tables nearer the door where we sat last year were all that remained. A bit draughtier there, but hey-ho, there was plenty of heat to share at Priya.

The nicknacks along the wall amused.

It took a mere fifteen minutes for our food to arrive, a bit quick, but we had fortunately timed our arrival between the family group and the 19.30 diners.

The Rice portions appeared to be small. On emptying the metal bowls, a plateful, so no wastage. Marg doesn’t take much Rice, so Hector still had enough.

Tasty Pilau, and the sliced fresh Mushrooms impressed, they had Flavour. For fifty years, this has been my preferred Interesting Vegetable accompaniment. I need to source Mushrooms better than the bland offerings which are sold in supermarkets.

The Coriander Naan looked the part. Served whole, with a copious Herb topping, the Bread was a proper, teardrop-shaped Tandoori Naan.

A bit thin perhaps, so on the crispy side, not fluffy, but the burnt blisters were there.

Why did I think that the Naan served at the adjacent table was much larger?

Not a scrap remained at the end. We nearly ordered a second.

Methi Gosht

Not the largest of karahi, but as with the Rice bowl, deceptive. I note the menu has dropped the suggestion of ordering three main courses between two diners. Nine pieces of Meat, one of which would be halved, sufficient, and reflected in the price. Furthermore, on the Takeaway menu (below), Methi Gosht et al are charged at £13.95, a larger portion then?

This Masala was exactly how the Hector seeks his Methi Gosht. The menu makes it clear, a Tomato base, so not the mash of Herbs and – where’s the actual Masala – that some venues present. Here, Tomato pulp was visible on the surface. Having covered the Lamb and the Rice, there was enough Masala left to scoop up with the Naan. Scooping, not dipping, this I get. Tonight, a two pronged attack: Meat and some Masala with Rice and Mushrooms, Naan and the Methi-rich Masala.

The Seasoning was pronounced from the start. Fresh Methi, distinctive, I found a stem, and with this level of Seasoning, the – wow! – moment was guaranteed. The Spice built gradually, never testing.

The Lamb, shrouded in the Herb-rich Masala, gave off a tremendous amount of Flavour with each mouthful. The interior of the Meat could not compete with this. Just the right amount of chewing was required. I appear to be enjoying Lamb again.

I encountered my first whole Clove of 2026, followed quickly by a piece of Cinnamon Bark. In Curry-Heute, this marks a Curry beyond the Mainstream, Desi/Apna cooking can therefore be applied to Priya. I came back because last year impressed, this was even better. A standard has been set for 2026.

Rara Gosht

Again consistency was evident. This Curry resembled a deluxe Keema, served properly, with a Minimal Oil residue. Specks of a Herb, then pieces of Onion protruded from the thick combination of Meat and Masala. Another rich Curry.

Marg: A dish of very tender meat with minced lamb which was full of flavour and very rich in taste. There was onion and coriander throughout the meal and a crispy coriander Naan complemented the meal. I added some Mushroom Rice to give the dish more texture. I did leave some of the extra oil in the karahi. Overall, a very enjoyable experience.

Chicken Brest Korma Mughlai

Yellow, Creamy, Soupy, and topped with Coconut, a Curry for those who like this sort of thing. Chicken too, well it has to be, Lamb does not work. Henry took care of his Meat, then later returned to the leftover Masala, supping some with his spoon.

Marg recalled that when she first associated herself with Hector, this was her level of Curry, that was nearly three decades ago. Is there hope for Henry?

Dr. Henry: Chicken, succulent and tender with pleasing coconut flavour. Very sweet and negligible spice presence. Rice not too dry and of good texture. The sauce was a little too sweet, but overall a filling and satisfying meal.

I told Dr. Henry of Craig’s memorable Curry at Royal Bengal (Praha) where Craig had asked for a Curry with no Spice at all. That is what he received, he enjoyed it.

Lamb Saag Madras

The seemingly huge dried Red Chilli on top of the Curry was the distinguishing feature between this Curry and the Methi Gosht. Whether there was purely Spinach here, or a blend of Herbs a la Yadgar (Glasgow), remains an unknown.

Dr. Stan: a rich curry with tender meat and full of flavour, it was hotter than I usually have being a Madras, but well spiced.

Some of us thought the meal was over, Marg had other ideas. Indian Tea (£2.95) was duly ordered, and thankfully delivered timeously. Not that we were in a rush to go next door.

Throughout our meal, various staff members came over to check on our progress and level of enjoyment. The feedback was unanimously positive. Nav, Mein Host, revealed he had read my review from last year. I promised that this would be an even better one. As I congratulated him on having the Seasoning so well pitched, he revealed the origins of the Curry at Priya being down to his mother’s cooking. The avoidance of – bland – stood out in his discourse. Whilst I congratulated him further on having Whole Spice in his Curry, Nav admitted to picking them out before eating. But, he knows what’s in there. We shared the horror of biting into a Black Cardamom.

Two visits to Priya, both on January 1^st. I note that they are open daily at noon, and the price of a return train ticket to Ayr is the same as Edinburgh, and with a comparable journey time. Who knows, maybe a spontaneous day trip might happen in the summer.

The Bill

£77.50 Ah so, £3.50 for the Cola. As with last time, a charge which did not match the price on the menu. They should watch this. However, the Coriander Naan may well have been undercharged.

The Aftermath

Looking into the kitchen I spotted The Big Pots lined up at the window. Having sought permission, the photo was duly obtained.

One could tell which one Dr. Henry’s Korma came from, as for the rest of us, hopefully from the smaller pots to the right. The Big Pot on the left looked fierce. Such is Restaurant Curry, the alternative to the ready Curry on display in trays in Hector’s favoured Curry Cafes. It is clear that at Priya, they practise their method with great efficiency giving splendid outcomes.

Nav was already at the door as we departed. A photo felt obligatory. Marg managed not to ask him why the weans had been given Maltesers and she hadn’t.