Amongst the other things that happened on Friday night, there was a first encounter with Tony, – The Duke’s Neighbour. Curry was mentioned, Edinburgh Curry. Who mentioned the – E – word? Admitting that my preference is for Punjabi Cuisine, means that I favour Glasgow and Bradford above all. As a consequence, the Bangladeshi dominance in Scotland’s second largest city, makes Edinburgh less attractive to this Curry Lover. Lazeez Tandoori has been on the radar for some three years , one of Edinburgh’s few Punjabi outlets.
Tanjore (6-8 Clerk St, Edinburgh EH8 9HX) was mentioned by Tony, a South Indian Restaurant, these are not prolific in Scotland. On the infamous No. 2 Bus home I studied the website for Tanjore. There was a Fish Curry, a South Indian Fish Curry. As the Curryspondents know, the Indian Mango in München has set the standard, their Fisch Chettinad being one of life’s greatest pleasures.
Marg had declared herself to be free of hockey commitments on Sunday, but how to get her to Edinburgh? I know!
In the early afternoon, Marg and Hector headed east, negotiating the mess that is currently the M8. All would have been well if a truck had not broken down on the slip road which was part of a diversion. Roslin was the destination, Rosslyn Chapel being on our list of places to visit ever since we saw a certain movie based on a certain book. We arrived at 15.00, just in time for the last lecture of the day. Hector-the- Secular visiting and entering a Chapel? Curry-Heute.
The Guide was excellent, this Fifteenth Century partial construction fully explained. Did Scottish Explorers really set foot in the Americas before Columbus? The musical notes carved into stone, a – Code – of their own. Then the acceptance that visitors to Rosslyn have quadrupled since the book and the movie, financing the restoration and the construction of the visitor’s centre. No photos permitted inside, why?
A Fruit Scone cannot be resisted, not – my only pleasure – but a sporadic one. Eating this after 16.00 meant we had to let our snack digest before dining.
We’re only ten minutes from Musselburgh – I advised the Dear Lady.
It came to pass that Marg and Hector were at the Staggs for an aperitif. Others must suffer.
I took the Opperchancity to phone Tanjore. Having seen the size of the premises and the layout on their website, there was no point risking a queue. A table for two at 18.30, please. Who knows what was actually written down for the name? Hector– might have been easier.
Clerk Street is one of only three streets in Edinburgh I can navigate my way to, the Queen’s Hall. We managed to park for free across from Tanjore. The Waitress remembered the phone call, but had no decipherable name for the booking. We chose a table well inside, three at the door were vacant, three inside, but not for long.
An A3 double sided Menu acted as a table setting. I knew what I was having, now to lead Marg in the right direction.
Lamb Tanjore (£8.95) would have been my choice in any Mainstream Restaurant. Lamb Karaikudi (£8.95) looked so much better – Chettinad Spices – yes please. Both Dishes had Boneless Lamb only, one cannot have everything. Marg spotted Tanjore, but then changed to Karaikudi, finesse.
Chennai Fish Curry (£8.95), study the description, this could be what I have been looking for.
We agreed to share Jeera Rice (£3.50) and a Parotta (£2.95). Two glasses of Sparkling Water completed the Order.
Tanjore is quite an informal venue. They operate a BYOB policy with no corkage fee. Many fellow diners had brought wine, one Chap nipped out and returned with a couple of cans. Seating around forty, the place filled up. Only the two tables adjacent to us at the rear remained unoccupied. Booking should always be considered. It would have been impolite to take interior photos of my fellow diners, next time I’ll come at a quieter time. Lunchtime?
Two Ladies beside us had their Curry, the Masalas did not appear Excessive, my expectations were rising by the minute. Many had gone down the Thali, Dosa, Uthappam route. Tanjore was clearly far from being Mainstream.
Bring it on!
Two very Hot dinner plates were set before us by the Chap who brought the food.
No Karahis here, the Curry was served in oval shaped crockery. Topped with Cream, Cucumber and Tomato, both Dishes looked very inviting. The Chennai Fish and the Lamb Karaikudi had more Masala than would be served in a Chettinad at Indian Mango. However, I have to admit that my earliest Chettinad’s at Indian Mango were much – Wetter – affairs, they have toned it down at my request over the years. Their Fish Chettinad, as served to Hector, is currently as much a Stir Fry as a Curry.
One of the Smallest Bowls of Rice ever seen, for £3.50!!, accompanied. There was hardly enough for one, never mind to share. Any sense of disappointment was momentary, the Paratha arrived. Piping Hot, Layered and Flaky, then some. The Ritual Photos complete, I looked for the Strip I had torn off, Marg had already snaffled it. By the time I took some more it was evident we would not have enough. Another – Parotta – was ordered, hopefully it would come before we were finished.
Marg was already commenting on the Rice. In addition to the Cumin Seeds, Nuts were also present, Excellent. Well not Excellent, the Portion was ridiculous, and this the day after I left Rice at Tuk Tuk. My own Curry-Heute Campaign backfiring? In passing I shall mention Tuk Tuk once more, it was the reading of Tanjore’s Menu which put me in the mood for the distinctive South Indian Flavours, hence my indulgence yesterday with Lamb Kohlapuri.
Chennai Fish Curry
The Chennai had more Fish than Masala, crucial to Hector’s enjoyment. Alternating with Rice and Paratha, I had the Best of Both Worlds. Had the Paratha been larger, I would have declared it my – Best Ever.
The anticipated Smoky Flavour was there, and much more. This Masala made me realise how Simplistic the Kolhapuri was yesterday, this Chennai had a Greater Complexity of Flavours. The Spice and Seasoning were well within acceptable parameters.
Tilapia, as everyone knows, is a Freshwater Fish. Sources suggest it is not the healthiest Fish Option, links to Alzheimer’s even being suggested. Let’s forget that and enjoy. The Masala Fish was the Perfect Complement to this Masala, served with the Skin still on, it held together well. The Paratha was gone, a few grains of Rice left, Marg suggested we halt and wait for the second.
Lamb Karaikudi
Tangy, and lots of flavour – was Marg’s proclamation moments after she started.
I sampled some of the Masala, it was possibly even more Complex than the Flavours in the Chennai. I did not dwell, I couldn’t spoil my own Curry. In the final moments a third of her last piece of Lamb came my way, then the remainder. At the start, Marg had counted six pieces of Meat, again, not a Large Portion, but enough for Marg. Hector has Greater Needs. The Lamb was a Standout, too often the Meat can be something to chew on whilst the Flavours come from the Masala alone. This Lamb was – giving – to the Overall Flavour, it was – Succulent – by all definitions, a term I rarely employ.
The second Paratha arrived, again Piping Hot. The Cooling Curry was revitalised.
Marg suggested I would really enjoy the Lamb Karaikudi when I next come back. Only if I were here for two sittings, no way could I pass up on a Fish Curry which I have to describe as one of the Very Best I have ever been served.
Whilst Hector likes to let the savoury linger, Marg likes to end on a sweet note. Vanilla Ice Cream (£2.25) was ordered. I could see three balls, Marg considered it to be nearer two.
The Bill
£32.55. Tanjore only accept Cash. The Sparkling Water was revealed to be £1.50 a glass.
The Aftermath
The Calling Card was given to the Waitress who immediately thought I owned a Glasgow Curry House. She is planing a Trip to the erstwhile Curry Capital soon, welcome to Punjabi Cuisine.
A challenge to Curryspondent Neil: when the M8 works are complete, I shall take the Bus through, we should have Lunch here, then see what happens thereafter.
Dr. Stan, March 29th?
Mr. Snax, why have you not been to Tanjore?
Howard, you wouldn’t like it.
After an epic night in the State Bar, it was obvious The Company would re-assemble there this evening. With the imminent demise of the EGW, we are running out of Pubs in Glasgow that sell the Ale we desire. There had to be Brunch afore, Brunch at 17.00.
Two Tiffin Tins – Dabbas – and a modest Portion of Pilao Rice we arranged before me. The provided plate was little larger than a side plate. Half of the Rice was spread over the plate, there was way more than I first thought. The Rice would be necessary to soak up the Copious Masala that is a feature of the Kolhapuri.
The Lamb was spooned on top of the Rice, five good sized pieces, one more than 
Zaheer passed by – How is it, Hector?
Desi Hot – said Akhtar as he noted the Order. I had never noticed the Spice Levels on the Menu prior to today. Desi Hot, taking no prisoners then? A Vegetable Rice (£3.95), not on the menu, would accompany. The reminder was given – 
The Lamb was Tender, the chewing was so pleasurable. How I hate Lamb which could be sucked through a straw. This was Perfect. The Masala was Minimal and Thick, exactly the Standard expected. From the first intake of Meat and Masala there was a definite Citrus Blast. This took me back not only to the days of 
When the rest of the Bhuna was taken, I calculated that perhaps a third of the Rice would be 
It was quite a blustery morning when Hector finally awoke from a lengthy slumber. Reports of a lorry being overturned on one of Scotland’s high bridges, and all this the day after the elected First Minister called for another Referendum – Scottish Independence! One feels the unelected Prime Minister may have thrown her toys out of the pram already. Perhaps we need a Referendum to decide if we want another Referendum?
Jonathan, Jim, and a son of Jim would rendezvous at 
Jim and Jonathan decided to share a Jug of Mango Lassi (£7.99). At that price, I would expect a Gallon. This came quickly, the tallest of receptacles, it would not have gone amiss in a Chemistry Lab. During the wait, the diaries were out. Today’s meeting was about sorting out dates for shifts at Paisley Beer Festival, the Great British Beer Festival, plus flights to/from 
A Mountain of halved Naans were brought. They must have been quite a size to start, we shall never know. The Bread today was not up to Standard. Preparing and serving four at once must have tested. They were not so well fired, too doughy. Had the Tandoor been on long enough?
I’ll be Mother – was a strange thing to say as I took the first mass of Curry from the Large Handi. I was helping myself. Gavin followed and left some for his Dad.
Garlic was very much to the fore today. Goodnight, Ladies. The Lamb was as Tender as only the Best venues can achieve, and full of the distinctive 
Busy concentrating on the Handi Gosht, I was astonished to see Mother scrape the last traces of Meat and Masala on to her last grains of Rice. She finished all the Desi Karahi, a rarity.
The Seekh Kebab Krahi had the same Quality of Masala. How easy had we made things for Chef? It’s a pity Jonathan prefers Boneless Meat, however, this did the job.
Curry-Heute was considered for this afternoon in Dumbarton. The long established 
Another Customer arrived to order Curry. Everyone else who had been in and out had ordered Kebaps, Pizza, Chips. He assured me that the Curry served here is Excellent. When my Curry arrived there was a Ritual Photo. None of the major players are featured.
Look at the Curry! Absolutely no Excessive Masala. This was the definitive – Dry and Thick. The Herb content was most apparent, this was still Curry with Herbs, not Saag/Palak. Again half was decanted. This was quite a Portion.
Next time I shall try their Lamb Karahi, how much Ballast will there be?
The arrival at Glasgow Central meant only one thing could follow: Curry-Heute at 
I posted a photo, the reaction was instant. Hector was having Chicken Karahi?
I have learned this year that 
In recent times, I have been adding [Square Brackets] to convey a disturbing number of Glasgow Curry Houses which are no longer in business. It is therefore a pleasure to visit new premises on Sauchiehall Street, once a focal point of Glasgow Curry.
An A3 Paper Menu was brought, Zaheer talked me through the offer which is available from Noon until 16.00. He realised that all would be photographed and recorded. For £12.00 I could have the Tuk Tuk Tiffin Lunch: a choice of three Starters, two – Street Curries – and a Side. The Pakora Platter (£3.95) was the choice of Starter. Two Lamb Dishes stood out: The Railway Lamb Curry (£5.65) was on-the-bone and contained Spinach, Lamb Kolhapuri (£5.65) was – slow cooked – Lamb. A Garlic Naan (£2.30) completed the Tiffin; a Sparkling Water was the Drink.
Zaheer advised that the Order would take ten to fifteen minutes, an 
The Lamb Kolhapuri was tackled next, the logic being to leave the Railway Station Lamb Curry to the end. One expected the Lamb with Bones to be the tastier of the two. Four Large pieces of Lamb sat in a mass of Masala. Given the – Tapas – nature of what was being served, this was on the edge of acceptability. This was Masala with Meat which The Hector has to categorise as – Soup. Meat with Masala please.
The Meat was suitably Tender, Soft with the right amount of chewing required. The Meat was consumed intermittently with the abundant Masala. I soon realised that I could eat all of the Naan with what was here. £2.30 for another Naan this size? No way. Rice may have been the better option here. The Biryani served to my fellow diners was overflowing the Dabba when presented. How did they manage this?
The lid was taken of the Railway Station Lamb Curry. Three pieces of Meat were seen, two on-the-bone. One bone was of the – Sucky – variety, full of Flavour giving Marrow. The Masala, not as Thick as the Kolhapuri, had traces of Spinach. This was thankfully a Masala with Spinach, not a Palak/Saag. The Seasoning and Spice were well down compared to the now Wonderful Kolhapuri which preceded it. Despite the Earthy Flavour, this simply did not compete.
Our apartments in Zlota are a two minute walk to 
The Waitress offered both the Lunchtime and Main Menus. The Cuisine is notionally Nepalese, not a style I often tolerate – cf 
The Curry arrived, and so did Steve’s Chilli Chicken. The Creamy Masala looked very European, the Mustard Seeds added an air of Authenticity. The Cumin Rice looked happy where it was, so I decided not to decant to the provided plate. Spooning on the Fish and Masala, the Aroma was most welcoming. The first taste was oh so familiar. This was deutsche Curry! How can a Curry taste German? I know, I’ve had a few.
The Kick was in the face, this was a Spicy Curry. The Seasoning was Perfection, the Masala had a reasonable sense of Thickness. As ever, the Fish was unknown. The Masala Fish was white and soft. I soon realised I was working up a sweat. The Red Chilli that topped the Balti was left untouched, I was not going there. This was a Damn Fine Fish Curry, my third in a week. One has to take the Opperchancity when it presents. Back home in Glasgow where is there Decent Fish Curry?.
Steve’s expression was not a happy one. The Chilli Chicken was a Stir Fry. He recalled his Karahi with Marg and I in 
As is written, there would be no Curry-Heute, Steve and Hector planned to have Traditional Polish Cuisine at 
Where are the Indians?
There was time to explore the premises. The Bar area had three tables, opposite was a smaller room. Beyond lay the main dining area, a few tables were occupied. Tuesday at 19.00, not a busy time of week.
The size of the Pot impressed, this was a lot of Mince. The Peas looked Large. There was a slight Wetness at the top of the Pot, this dissipated quickly. The Methi Paratha was small by UK Standards, but a sensible size in terms of being able to finish it. Dry Methi coated the surface, all was set.
The Spice was there, the Seasoning was not. Steve suggested I should add Salt. Hector has not added Salt to a Dish for nineteen years, this is how it came, this is how I would eat it. One usually expects Keema to have Methi in, not this Interpretation, the Methi Paratha was therefore the Perfect Accompaniment. Layered and Flaky, this was a most enjoyable Paratha.
For over a decade, this was my Staple Dish at the 
The Rice was Plain Basmati, the decoration was noteworthy The – Wed Wose – was made from Fresh Beetroot, the Leaves were Cucumber. Compare this to the 
The Meat is good, delicious – stated Steve. He too noted an Aromatic After-taste.
Walking back through town heading towards 
The Fish Kadhai (34Zl) and Vegetable Pilao Rice (12Zl) has proved to be a formidable combination. I was determined that the – Dreaded Capsicum – would not make an appearance and asked for it to be withheld from the Soup, the Curry and the Rice. The Waiter went to check and said that Green Peppers were part of the Kadhai Masala. I showed him a photo from October 2014 of 
We were offered Drinks. Tap Water was asked for, this did not go down well with the Waiter. We declined to pay 15Zl for a Bottle. Two free glasses were provided.
The Karahi was filled to to its absolute maximum, as I tried to turn it, so some Masala slipped off. The Masala was Wonderfully Thick, Rich in appearance, and reflected everything that has been good about 
Topped with Ginger Strips and Fresh Coriander, Black Cardamoms and a Bay-leaf were encountered in the Masala, this was a Curry worthy of The Hector. The Spice Level was Perfect, the presence of Dark Red Chillies was another Treat, their – Smoky – Flavour adding even more. Surprisingly, for a Fish Curry, the Seasoning was slightly under, but this could be splitting hairs. 
Topped with Fresh Coriander and – Something – , but what? It was grated and white, possibly Garlic. Salty – was Steve’s first remark. The irony. The Masala here too was Rich. The Naan was a Sensible Size, Steve was clearly enjoying his Lamb Madras.
