You’ll have had your Curry (and your Train)
March 30th had long been marked in Hector’s Diary as a Day Trip through to Scotland’s second largest city. Nobody seemed to know why, and this was well before Hector had made his first visit to Tanjore (6-8 Clerk St, Edinburgh EH8 9HX). The lure of Quality Fish Curry had increased the level of determination to return so soon, even if it meant taking on the Edinburgh Waverley Staff, the most obstructive transit personnel I have encountered outside of Napoli Centrale. I am convinced these Chaps watch the opening five minutes of Tati’s – Les Vacances de M. Hulot – before commencing every shift. Dr. Stan was on board, but only if we went through on the 29th. Is he in cahoots?
We arrived at Tanjore at 12.30, the first customers of this session. I chose the table adjacent to where Marg and I sat last Sunday. The Chap who brought the Food last visit was front of house today, he brought the Menus. Hector was here to conduct – The Curry-Heute Test. Having been served Excellent Curry last week, could they repeat it?
A quick glance revealed that these were the Lunchtime Menus, they had nothing resembling a Full Meal. I asked for the Main Menu, this was not forthcoming.
I have come all the way from Glasgow to eat your Fish Curry.
The Replacement Samsung was powered up, the page with my review shown.
This is what I came through for. Do you not have a Chef on the premises?
The Hector was microseconds from putting on his coat.
Still there was a hesitancy, finally:
Chennai Fish? How many portions?
Two (£8.95), and two of your Excellent Parathas. (£2.95)
Glasses of Sparkling Water (£1.50) and a Fresh Orange (£1.95) completed the Order.
Sorted. Welcome to Edinburgh.
Two other tables were occupied during our visit: a Chap possibly out with his Mum, very commonplace; a Couple had a screaming wean, lovely. I managed to take the photos of the Restaurant’s Interior which were not possible last time. Still, I do not have a clear photo of the description on the Menu for – Chennai Fish.
A basket with two of the most Perfect Parathas ever seen accompanied two Modest Portions of the Chennai Fish Curry. One would not put on weight eating at Tanjore. The Parathas were Light, Flaky and Layered, as Wonderful as before. Still, they could be Larger, I managed to eat all of mine which is basically unheard of.
The Chennai Fish looked very – Red – there was no Cream/Yoghurt Topping today. The Masala was Tomato-rich, perhaps in the extreme. The Aroma was wonderful, Dark Red Chillies which I never see in Glasgow Grocers other than in packets.
A different set of Spices from what I am used to – was Dr. Stan’s opening remark. Thereafter he concentrated on his Lunch. The occasional – Mmmm – was emitted.
The Seasoning and Spice Levels were once again spot on. Full of Flavour, the much loved – Smokiness – associated with South Indian Cuisine was much in evidence. The Tilapia held firm, there was not a huge amount of Fish. Perhaps we should have ordered three portions between us?
This is definitely the Best Fish Curry I have found outside München (Indian Mango) – I declared.
It was good – was Dr. Stan’s minimalist confirmation. Hang on – A good blend of Spices – was added.
Our Trip could now be regarded as worthwhile.
The Bill
£23.80. Having looked out our cash based on what I was charged last week, I could tell this was not enough. The Drinks had not been added. Try again.
£27.75. Mein Host thanked us for bringing this to his attention.
The Aftermath
Thank your Chef for cooking for us.
The Ice appeared to be defrosting. We were told that on Monday to Friday Lunchtimes, they only serve Thalis and Dosas.
I came for my Dinner – was my hearty reply.
Finally I asked about the picture on the wall which has intrigued on both visits.
Tanjore – is what I was advised.
Further research shows it is the Brihadeeswarar Temple built in the Eleventh Century near Thanjavur in Tamil Nadu, SE India.
Dr. Stan and Hector met up with Neil around the block at the Auld Hoose and commenced the rest of our day. A very pleasant, if not expensive afternoon and evening followed. Dr. Stan declared we would go for the 22.00 from Waverley back to Queen St. Being nearer Haymarket, we knew we could avoid the – Platform Lottery – all trains leave from Platform 4 at Haymarket.
No trains to Queen St. – we were informed, by the Abellio Worker. These Chaps in Edinburgh appear to take great delight in making it difficult to get to Glasgow.
There was no information given at point of ticket purchase, no announcements en route.
He pointed to a distant poster – there’s one of these in every station in Scotland.
I checked when I eventually got home, having stood in ridiculously cramped conditions on the three carriage train to Helensburgh, i.e. via Queen St. Low Level.
Aye right.
Hector finds himself out on a Sunday once again. The Sun is shining, 16
Mein Host came through to ask if I needed a Drink. Steady. With no Sparkling Water available, Mango Rubicon was ordered, the glass later. The Massive plate of Food arrived moments later, a quick reheat. Owen did the honours, photos of Hector at 
The Lamb sat on top of a Huge Portion of Biryani. Salad Components smothered this Melange. This was most certainly not 5* Service, simply Honest Fayre, Desi. The Shorva had disappeared into the Rice adding to the moistness of the Biryani. The Exquisitely Seasoned Flavours from the Shorva had permeated too. Rice? This was way more than Rice.
Two pieces of White Meat on-the-bone sat towards the edge of the plate. The Butcher had made Cuts different from the norm, I had to taste to be convinced it was – Chicken. That dispensed with, it was time to concentrate on the Boneless Lamb. Six Large pieces, Lamb that had taken in the Flavours from the Shorva also. The Spice was coming from who knows where. It was hard to say where the Curry ended and the Biryani started. A half of a Large Potato was in the Mix, enough. Add to this the Diversity of texture provided by the raw Onion Slices, the Tomatoes, this was the – Veritable Feast.
After an excellent day at the Hawkshead Brewery in the English Lakes for the – Northern Craft Beer Fest – there had to be Curry-Heute, but in Glasgow. Realising that our arrival back at Glasgow Central would be after 22.00, the Curry order was phoned in to the 
Ayaz, Mein Host, was behind the counter, Qaiser busy between serving tables and dealing with Takeaways. Chef #2 was on duty. The best two tables were occupied, a familiar face was there, we sat mid room. I turned round to face Ayaz and confirmed two Chapattis (£0.70). The wait was not a long one, Supper’s Ready. Meanwhile we accepted the Jug of Water and noted the Modest Salad is no longer a guaranteed feature.
The Karahi Gosht arrived, seriously Hot and Sizzling. Let the Pleasure begin. The Chapattis were as Fine as ever, Strips were dipped into the Oily Residue at the edge of the Karahi, then the Masala-mash was savoured. Finally the Lamb on-the-bone was cool enough to tackle. Eight Bones were assembled on the plate after they had given up their Tender Lamb. The Spice was there, the Seasoning was Perfect, Chef #2 has graduated to be a Master. I should have ordered a Half-Kilo, I was hungry enough. I have not fully indulged for a while.
Still the best Aloo Gosht in Weegie-Land – was Mags’ verdict.
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. 
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?
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.
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?
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.
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. 
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.
Tangy, and lots of flavour – was Marg’s proclamation moments after she started.
The second Paratha arrived, again Piping Hot. The Cooling Curry was revitalised.
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.
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.
