Helensburgh – Annaya’s – A Big Night Out

Our diaries coincide less than the stars. Tonight, after considerable consultation, Curry and Drinks with Alan and Tracy were arranged on their home patch. This meant a table booked for 19.00 at Annaya’s Grill House (80-82 West Princes St., Helensburgh, G84 8XD), Masala Twist, the alternative, never a consideration, and decidedly empty as we walked on by.

Tonight, Tariq was our host, ably assisted by Harry. Rocky, Mein Host, was on vacation. This may well have influenced the Curry served to both Alan and Hector.

Poppadoms – mooted Harry, moments after we had been allocated our table in the packed restaurant. This could well have been Hector’s first encounter with the young, turbaned waiter.

Are you giving or selling?

That took him aback. The broad smile and silence said it all. Poppadoms were declined. When Tariq came to take the Order, Poppadoms were once again mentioned. I related that they had already been suggested and that was seven quid off The Bill already.

Alan would go on to suggest that if Rocky had been here, they would simply have arrived. As it happens, none of us were bothered, we had already worked out our Starters. Starters, even to share, we all know the consequences.

Prawn Puri (£7.95) for Marg and Hector, Fish Pakora (£7.95) for Alan and Tracy. For the record, Marg thought my suggestion of a Prawn Puri was an excellent idea. It’s ages since we had one, it was also in keeping with Hector’s planned main course.

I’ll order last – I informed Tariq.

Alan established that there was enough Cider (£4.50) in the house, and that it would be sufficiently chilled.

Two hundred should do – added the Hector who would also partake this evening. After all, we were out – to dine. Tracy added a large bottle of Cobra (£5.95). Marg doesn’t mind driving, Tap Water would suffice, but she planted the seed for Chai, which was confirmed as Kashmiri Tea, for later.

Alan would order his bespoke creation: Desi Lamb Methi (£14.95), a Dish Hector has enjoyed here previously, but had another plan for this evening. Marg asked what Podina Gosht (£14.95) was about. The dedicated page for Annaya’s was shown on the still trusty Oppo, Marg has had this before, and enjoyed it. The Bread topping meant that she wouldn’t have to order any more. For Tracy, her usual: Chicken Tikka Malaidar (£14.95), to this she added a supplementary dish of Green Chillies. Alan and Tracy would share a Garlic & Coriander Kulcha Naan (£4.95), the only Bread ordered this evening as a separate entity.

And now for Hector. The Specials Board showed Sea Bass. Had Rocky been here, a sophisticated Fish Curry might have been agreed upon. However, Hector’s backup this evening, avoiding Lamb, was Vegetable Biryani (£10.95). A key phrase in the menu had caught the eye – served with curry sauce. This is how Biryani was served in Glasgow fifty years ago, somehow, the side serving of Masala has become lost. Marg recalled her major disappointment in Tunisia when she ordered a Biryani, and no Masala came.

Does that mean any Curry Sauce? – I asked Tariq. The answer was in the affirmative.

I’ll have the same as Alan then.

There was a shake of the head, Tariq was convinced that the Methi-laden Masala would not work with Biryani.

He suggested – Bhuna.

Desi Bhuna?

Agreed.

At least I got my tuppence worth in.

Four Dips accompanied the Starters, two Pink Yoghurt, Mango and Mint. Everyone declared their level of appetite to be high on the – hunger scale.

Prawn Puri

Red Cabbage and a threat of Coriander was the somewhat miserly garnish. I let Marg halve the Puri.

As close to the Hector will ever get to ordering a Prawn Curry, the Patia/Chasni Masala had the anticipated Sweet & Sour Flavour. Not too Sweet, Tangy, satisfying. Marg congratulated me for suggesting this:

Marg – Prawn Puri to share for a starter. A light fluffy bread with a rich red sauce and large prawns. Warm and tasty, a lovely change.

Hector has his moments.

Fish Pakora

No Photo of the Fish Pakora was captured, it happens. There is always the library picture. Large pieces, of Haddock, reportedly fresh. Hector was clearly engrossed elsewhere.

Tariq suggested a gap between Starters and Mains, appreciated. Behind me, two tables, eventually I had to ask how many were actually sat there. There seemed to be an endless stream of food being taken to the window tables. Our break was extended, more Cider, before Tariq relented, we could have our Curry.

Warm plates were duly provided along with the next round of drinks, unfortunately, the Cider was considered to be insufficiently chilled. You can’t have everything, or can you?

The solitary Bread, the Garlic & Coriander Kulcha Naan visually impressed. That it was served whole in the classic teardrop confirmed it was a Tandoori Naan. Alan was of the opinion that Annaya’s have only taken delivery of their Tandoor relatively recently. Usually, all Bread here was served in bits, never as satisfying.

The Kulcha Naan, smothered in greenery and Sesame Seeds, was huge, thinner than one might expect, but had peripheral blisters.

Traditional Naan is made using yeast, whereas Kulcha employs baking soda as its rising agent. Kulcha, one can therefore expect to be fluffier. This Kulcha did not appear to be – fluffy.

Desi Lamb Methi

Too much greenery – was my immediate observation. This was not the – Masala with Herbs – that Alan and Hector both prefer, but the lesser – Herb and where’s me sauce? – version. Had Rocky been present, I suspect – the right stuff – would have been presented, or, has Chef Munir departed?

Lamb on-the-bone, well, one Sucky Bone.

Alan described his evening thus:

The Fish Pakora was fresh, light and very tasty. My Desi Lamb Methi was a bit heavy on the Methi, still very tasty but with the starter, too much. The Garlic and Coriander Kulcha wasn’t up to its usual high standard, very edible still.

The cider started off perfectly chilled, the latter can required ice.

Chicken Tikka Malaidar

The swirl of Cream on top gives a clue as to what follows. The Hector hopes that was Green Chilli on top also, and not slivers of the dreaded Capsicum. A menacing looking Curry, this featured the definitive Thick Masala, with Herb Specks visible in its Creaminess, Malai. The menu declared – Saag – and so with Spinach and Cream, we’re almost talking Euro Curry here in terms of its creation. However, this appeared to be of a much higher standard than what passes for a – Saag Curry – in Europe. The menu also referred to – ground chillies – this, along with Tracy’s added bowl of Green Chilli Mash certainly put this into a different league.

Tracy – well yummy. And the extra minced Chillies added just the right amount of heat. Fish Pakora was lively and light.

Just how Spicy does this lady like her Curry?

Podina Gosht

Once again, served in a bowl topped with a Roti/Chapatti, a distinctive presentation. Syboes had been added to the Curry before the Bread topping ritual. Again, a Thick Masala, a hint of Creaminess. Unusually, a hint of Gajar featured in the Masala, Carrot can add a distinctive Flavour to a Curry. Last time, Marg insisted I would love this, tonight’s Soupçon did not sit so well on Hector’s palate, the Carrot may have offered a strong juxtaposition to what was on Hector’s plate.

Marg – Decided on the Podina Gosht, which has the bread on top of the dish. After cutting the bread lid, the dish had minimal sauce but still looked moist. I ate all the lid and loved the extremely tender lamb mixed with a masala of coriander, carrots, onion and spices.

I was feeling full, but could quite happily finish the dish. Instead I took some home to enjoy it again at another sitting.

Vegetable Biryani

This, I was not expecting. Tariq made a point of breaking the surface of the Bread so that this special Biryani presentation could be captured at this unusual angle.

Dhampukht Basmati Rice – steam cooked in the oven – the Bread had clearly retained way more moisture than could have been achieved without a tight fitting lid. The Bread was – Wholemeal – which the Hector actively avoids. Anyway, who eats Bread with Rice? After a few nibbles, just to try it, the bulk of the Bread went in Marg’s direction.

Potato, Cauliflower, Peas, Tarka Onion, Sweetcorn featured in the abundant, moist Rice. The – kick – from the Potato was remarkable, especially as no absorption/discolouration was visible. This array of Interesting Vegetables had me wondering why one would order a Chicken/Lamb version of this fine Dish. Whilst the Rice, had a semblance of being Pilau, or beyond, the low level of Seasoning was a hindrance. I have yet to have Biryani at Curry Pot (Glasgow), but their standard Mushroom Pilau packs more Flavour than was present here.

There’s more.

The side portion of Bhuna Masala was suitably Thick. Fruity and Spicy, it did not seem to go with the Biryani. Having sampled this, the Masala from the Podina certainly did not work. Maybe, an old fashioned 1970s Curry Sauce is what the memory holds so dearly, and so what was really hoped for. Tonight, I had very little of the Masala.

Whilst the volume of what sat before me impressed, it also led to inevitable defeat. Last to call a halt, I at least took comfort from the fact that nobody else had finished their Mains.