Alan had booked us in to Dining Room @ No 10 in Dumbarton for this evening at 20.00. With the trains off for the fourth day, nobody was leaving Helensburgh by that means of transport. The A814 was reportedly – open – having been blocked by abandoned vehicles for days, a wee bit of snow. England is still cut off, we are told. Marg declared herself fit to drive to Helensburgh; Annaya’s Grill House (80-82 West Princes St., Helensburgh, G84 8XD Scotland) it would be.
This was Hector’s first visit to Annaya’s in three years, and the first Helensburgh Curry in two years. Hector is retired, why keep going back? When Annaya’s opened as the fourth Helensburgh sit-in Curry venue, I wrote that this was a Curry House too many, now there are two. The Akash went on fire in 2016 and never re-opened. No. 28 has gone too, leaving the West of Scotland chain Masala Twist as Annaya’s only competitor. Even Annaya’s managed to have a fire in the interim and was closed for some time. Fire in Helensburgh – a significant feature of my life.
We arrived punctually for our 20.00 booking. Two tables were finishing off, we had a choice, I suggested the booth on the far wall would be more comfortable for the four of us. The Menu was brought and the Drinks order taken, Hector would join Alan in consuming Cans of Strongbow, Tracy had Bottles of that ubiquitous Italian Birra, there’s no hope, for any of us.
I had picked up the name of our main Waiter for this evening when the tables were cleared – Yousaf. I asked about Mein Host, Zak. He was in the kitchen ensuring all was well. Yousaf was keen to take us through the Specials on the Board. No prices were posted here, but I was able to work backwards later. Having photographed (badly, see below) the Menu, and read the reviews of my previous visits, I was keen to have something new.
When Yousaf mentioned the Raj Rezala (£12.95) was on-the-bone, this had me won. If I recall correctly, Cashew Nut Powder was a key ingredient in the Masala, no problem. I asked about the Offending Vegetable, Capsicum was blended in the Masala and also use as a Garnish. Cooked in, OK, Garnish, no thanks.
You call it – Garnish – I call it – Ballast.
I like that – replied Yousaf, who was now playing the game.
The description of the Special Karahi (£9.50) amused:
Your Special Karahi is hell for me, it has Green Peppers AND Capsicum.
Tracy, who eschews Lamb, suggested she and Alan share Lamb Tandoori Chops (£6.50). How many Chops? – I asked. Three. Marg and I joined in. One is used to Six Chops for £8.95 at The Downsman (Crawley) or Four Chops for £6.00 at the Karahi Palace (Glasgow). £6.50 for three Chops feels a bit excessive, as does £12.95 for a Main Course. We’re in Helensburgh, in the sticks, not The Merchant City. The Lamb Chops Order was placed, Alan knew what he was doing in terms of having something on the table to eat, early. VDT.
After my days in Bradford, I did not feel like paying for Bread or Rice, a Vegetable Side (£5.50) was available, £7.95 for a Full Portion. I asked for Aubergine Aloo but they had run out of Eggplant. Yousaf suggested Okra, Bhindi Bhaji it would be. I had previously considered this as – Bhuna – featured in the description.
Marg declared early that she would have Salmon Curry (£12.95) with her customary Chapatti (£0.90). 90p for a Chapatti, three free in Bradford with every Main Dish.
Alan chose from the Chicken section of the Board: 67 Village Curry (£11.95). Tracy also went for Chicken: Chicken Tikka Sim Sim Chandana (£12.95) – Hot. I was surprised when Alan and Tracy added two more Chapattis to the Order, no Naan?
Waiter #2 brought a pile of Poppadoms and a Bowl of Spiced Onions. Alan has a theory that Tracy gets full on Poppadoms and so does not finish her Main Course. Usually they share one Main Course.
Complimentary – said Waiter #2 as he placed them on the table.
That’s Hector’s favourite word – said Alan.
Poppadoms were left, not even all of the decent Spiced Onions were finished which may have surprised Alan who thought I was having all of them at the start.
The Chops arrived, there are Three? On both plates, Chop #3 was a – Tiddler. I knew I was having two, Marg had the Salad, Tracy also had two. Tracy does not like Lamb.
The Chops were well fired, Spicy, well Seasoned, Tasty. Another four, each, would have been Perfect.
More Drinks
Four Hot Plates
Yousaf brought the plates, the heat radiated into the room, no need to touch to establish – how hot. The Mains arrived on a trolley, Alan lifted the lid on the covered dish and invited me to photograph it before it was sent back – Capsicum, in three colours – loadsa Ballast! Somehow – No Garnish – had been lost in the kitchen. Waiter #3 verified that I was not allergic.
Put them in the bin, where they belong!
Three Substantial Chapattis sat mid-table, the asymmetric bowls contained the remaining Curry.
Salmon Curry
Chunks of Salmon protruded from the Shorva-like Masala. The Coriander Topping was Minimal, Onion/Nigella Seeds were mixed through the Masala. Hector’s Machi Masala Recipe is what Marg is used to, how would this compare?
Mine needs more Salt – was Marg’s first reaction. She ate more than half before calling it a day. Hector was on hand to finish the Salmon which can be very filling. I have to concur with Marg’s overall verdict:
Plenty Fish, needed more Seasoning. It looked perfect, not enough taste in the sauce to make it memorable, needed more of an – Oomph.
67 Village Curry
This Curry had an even Thinner Masala, more Shorva but not excessive; nothing Hector would deliberately order – Chicken in Soup! The more liberal Fresh Coriander Topping complemented the Herb rich Shorva. Alan stated at the start that he thought he was getting Chicken on-the-bone which I presume he would have preferred.
A Soupçon came Hector’s way, it was possibly better than I anticipated. I liked the Herb content, but having dined here before, assume it was from the Spinach family and not Methi.
Alan’s comments:
Very tasty, could have been spicier, but they are reticent to do so here. Could have had more Seasoning, very tasty.
Chicken Tikka Sim Sim Chandana
A complicated name for which I can find no explanation. The Masala looked slightly Thicker than the above Dishes, but had a redder tinge.
Tracy gave no tasting notes but did comment on the temperature of her Curry:
Sitting under the lights for long, I like it more than warm.
Tracy went on to say:
Chapattis were warm, Poppadoms were yummy, Chops were awesome.
His (Alan’s) Curry was better than mine.
Bhindi Bhaji
Given that I had to wait for my Curry without Capsicum, I had plenty of time to consider the Bhindi Bhaji. This was a well presented array of Vegetables: Okra, Tomato, Onion and Cybies were present in a Minimal Masala. The Spice was noticeable without being demanding, I had hoped for more Intense Flavours. Still, an excellent variety of Textures.
Raj Rezala
Meat and Masala only, how glad I was I had ordered the Bhindi Bhaji. With Rice, the Blended Yoghurt-rich Masala would have been soaked up, disappeared. Bread may have worked for dipping, tackling the Meat required fingers. I counted ten pieces of Meat, nine of which were on-the-bone. The Bones were Large, the Lamb was beautifully Tender, however, the actual Meat content not as much as it could have been. There was not a lot of eating here.
The Masala was woefully under-seasoned, the Spice Level at the bottom end of the scale. As a result, the full onslaught of Flavours one hopes for never appeared.
This is where the Bhindi Bhaji was further appreciated, this made the meal by providing alternate Flavour and Texture.
More Drinks, three had Coffee, Espresso and Latte. Hector abstained, far too late for Coffee.
The Bill
£115.15. Coffee and Bar – £43.15. It happens, once in a while.
The Aftermath
This became the most memorable part of the evening. Yousaf was back, the Calling Card was finally presented, the existence of the Curry-Heute Website had been revealed previously. I showed Yousaf the photo of my own Fish Curry cooked yesterday.
I like the colours – was his take.
The Minimal Masala was my point. This set us on a conversation about – Curry – and from where his family originate. That Curry/Karahi becomes closer to the preferred Hector style – Near Afghanistan – came into the conversation which meant The Khyber and the now Khyber Pass Restaurant came up. Yousaf recommended Namak Mandi (21-23 Bridge St, Glasgow G5 9JB Scotland) – Salt, Slow cooked – is the translation. He described the Meat as being cooked in its own juices as is the Afghan/Punjabi way. I had to mention Namkeen, a matter of dialect it appears. The term – Karrha – which Chef P.J. introduced me to years ago was mooted, few seem to know this term. Karrhi – was Yousaf’s reply.
The – Language of Curry – Hector was in his element.
Salt – was very much part of the conversation, I had to bring the conversation back to tonight’s food. All the Dishes were under-seasoned. Yousaf said this is why they have Salt on the table. Alan recalled how some twenty years ago, Hector used to – paint his meal white with Salt. Not since the Millennium has Hector used a Salt Cellar. I eat what is set before me else I am not tasting what Chef presents.
Yousaf, thank you, we will meet again.
This new Restaurant on Bridge St, opposite The Laurieston, cannot have been open for long. Their Special Namak Mandi Lamb Karahi (½kg) £11.99 or £19.99 for the full Kilo will have Hector there soonest.
Halfway down the Google page I saw a link to a well known and reliable Curry Website. In 2014, Hector had a Namak Handi Lamb Karahi (½kg) at the former Afghan Village. The Chap there now has the Khyber Pass Restaurant.
Afghan Cuisine, Namkeen Karahi, Yadgar, Karahi Palace, Ambala Deli Bar … Glasgow has a greater Diversity than Bradford, it is time we regained – The Curry Capital – status. Alas, it is – The Mainstream/Famous – venues which are selected, never – The Best.
Extracts from Annaya’s Menu
It’s Friday night and Hector is going nowhere, housebound for forty eight hours already, and all because of – a wee bit of snow. Fish Curry came to mind, but not my usual 
Marg had escaped, and so only Hector was eating this fine creation. 
Note what Hector considers to be a 
Flavour-wise, I have to boast that I was impressed. It is rare that I cook Curry without Pickle or Tamarind. Cooking Curry has become a bit of a rarity. I shall do this again, with Breaded Fish, uncooked. There’s plenty of this batch left, so it will be a while.
Arriving at 
Basically at lunchtime this is the menu. 
Mr. Baig, Mein Host, came over to exchange a few words. The conditions outside were the focus. As a teacher of thirty four years I accept that there are three distractions that one cannot call order to: Window Cleaner, Wasp/Bee, Snow. So it goes.
We have seen this often in the last year or so. For what one pays, quite sufficient. It suits Mother’s appetite. A few pieces of Lamb in a Standard Blended Masala, but this is The Village, one should expect their Signature Flavours. 
As I began decanting the Curry, the Aroma had me won, oh so familiar, the Citrus. Topped with Sliced Almonds – wot no Ginger and Coriander? – eight Large pieces of Tender Lamb were present, I could have halved them, not today. The Flavoured Rice had Peas and Mushrooms, one could ask for Potatoes too and see what happens? There was nothing – 
In my review of the recent visit to 
The Village Ski Resort.
Hector is the Last Man in 
I visited these 
One occasionally spots something new: I have referred to this Curry House as – 
I always enjoy this Curry, a Light and not too filling start to the day. With Tomato cooked into this much Thinner Masala than the 
Somehow I found myself starting the third Chapatti, this is unheard of. One should never have this Fish Karahi with Rice, Chapattis it is.
February 24th, 2017
Glasgow has 
We had each taken a Modest Portion to start us off, then shared out the ever diminishing remnants. We could have eaten twice as much, even more. 
Back on the 576, a longer than expected wait, then two came together.
Two nights ago a Bradford taxi driver recommended the Sultan Restaurant (219 Manningham Lane, Bradford, BD8 7HH England) as being a Curry House worthy of investigation. Hector has drive along Manningham Lane many times and has wondered about the venues near Valley Parade. I phoned yesterday to establish the opening time, Noon suited perfectly.
Yvonne declared last night that she would join me for Curry this Lunchtime. Perhaps she and Craig are realising that this is a good way to start the day after all. I arrived at 
Other Diners arrived from another direction, there are two sets of stairs? Craig, Yvonne and Mags arrived some ten minutes after noon, also from the other side of the room. I had to ask where this door was, – beside the main door. How have I missed it all these years? Initially I parked in the adjacent Wilton St. car park so always approached from there, therefore those are the stairs I know. I have only ever dined in the main Restaurant above once back in 1997.
To aid their selections, I showed my Fellow Diners the dedicated page for 
The Kebabs were very long and moist and reminded me of – something I prepared earlier, sorry. Craig was enjoying these and insisted we all try a Soupçon. The Seekh Kebab was Spicy, very Tasty and Fresh, much appreciated. 
This was served delightfully – Dry – as Keema should be. 
In many ways this Curry is the antithesis of why I come to Bradford. The Masala stands out and is decidedly – Thin – approaching Shorva. However, the Masala is so full of Flavour and combines especially well with this Fish, Masala Fish. The Spice and Seasoning were well balanced allowing all the Flavours to emerge. I find this a joy to eat, and it has to be with Chapattis.
Yvonne was waxing lyrical, whatever that means:
Craig made no comment that he had ordered – Meat – and had been given Chicken. He eats Chicken Curry mostly anyway. This Jalfrezi was the Driest I have ever seen, one to note for the future. 
Fifteen Chapattis were served up, and simultaneously. They retained their heat, four were left. I realised that in Aberdeen this pile of Chapattis would have cost up to £45.00, in Bradford they are inclusive.
And so to Saltaire for The Bradford Beer Festival, Sir Titus Salt would turn in his grave if he knew that his – Temperance Village – was being used this way. 
… or Hector orders Chicken Curry!
We waited for our Curry, at this point Ali would have kept us amused, the photo suggests we were not particularly so. 
Why this Curry is served in a Glass Dish remains a mystery. Only this and Lamb Chops Karahi/Achari have been served thus on previous visits. The Egg, is it cooked on top of the – Hot Masala? Part of me hopes this is the case and it’s not just a Fried Egg thrown on at the point of serving. The Lemon Wedge offered some Citrus, another source of Flavour. A sprinkling of Fresh Coriander Leaves and Stems was present too, no Ginger Strips!
Five Kofta were buried under the Egg, more than enough Meat. Halving the first, quartering the second and so on felt as if a Geometric Multiplier was in force, the more I ate, the more I appeared to have. The Masala was closer to the – Standard Blended – Masala that would feature in any Mainstream Curry House, the 
Very, very good – said Howard who was eventually defeated. He would take his remnants away with him. 
Howard was not getting away with a three word comment – he was tracked down:
Hector was home for some nine hours between arriving back from 
The first Bradford Curry of this week was at Bradford’s oldest Curry House: 
Ricky glanced at the Menu then cast it aside stating that he didn’t know why he had bothered, he already knew what he was having – Meat Ball Spinach (£7.00). Hector chose the same with the Madras option for an extra 30p. Dr. Stan chose from the – Rick Stein Special – section of the Menu: Meat Spinach Karahi (£7.50). As is the Bradford way, three Chapattis each were inclusive. Note this all from Aberdoom who cannot afford to travel #1 Class!
The Portion comprised of four Kofta topped with a sprinkling of Fresh Coriander. Each would be halved then halved again. The more I ate, the more I appeared to have, this Portion was deceptive. The Spice was there, the Seasoning was not, it needed more, though Ricky thought otherwise. Tomato had been cooked into the Masala which looked so simple, yet so full of Flavour. This was a Masala with Spinach as I prefer, not a plateful of Green Herbs with Spice as some venues resort to. 
This had the appearance of a Classic Bradford Curry, small cut Meat in a Thick but Minimal Masala. Once again the Spinach was present, not dominant. 
Dr. Stan enjoyed his selection: 
After the preview evening at the Bradford Beer Festival held in Saltaire (CAMRA members only), Hector knew that a late night Bradford Curry was called for. Jonathan would accompany. 
Menus were brought along with the customary welcome of Poppadoms, Salad and Dips. The – Mash – had a particularly – Earthy – Flavour and would keep us amused until the Order was presented. The Seasoning here stood out, this was a worthy dip. The Lime Pickle was not touched, it can kill the palate and spoil what follows. One could stir it in, which reminds me, I have not had an Achari for some time.
On looking at the Menu, it was a matter of which Keema would Jonathan have? Keema Massala (£7.50) was his choice, preceded by Shami Kebab (£2.20). I decided to ignore the Menu and order a Bespoke Curry. In recent visits the 
No problem – was his reply. This should never be a problem, however, some venues claim the Peppers are already in. Six inclusive Chapattis would accompany. 
The two Patties looked to be well fired and possibly Dry. I would hear no complaints. 
This Curry typified why I am so keen to come to Bradford, this was a Bradford Curry! The Masala was as Thick and Rich in Flavour as one can encounter. The Bradford Taste – soon revealed itself, the Methi doing its job. The Lamb was presented attached to a variety of Bones: Chops, Ribs and Sucky. The Spice was well pitched, the Seasoning was decidedly Brave. Bones, Methi, Seasoning, the ingredients which make – The Perfect Curry.
