How does one have Marg agree to Sunday Night Curry-Heute in Kilmalcolm? Suggest an afternoon Ice Cream in Largs! We took the Scenic Route past Loch Thom and managed a preview of our planned dinner. We had to walk a few kilometres to work off Dessert before we headed for The Mains.
The Waverley (World’s last ocean-going paddle-steamer) dropped by too, as featured in the Curry-Heute banner
Saffron, or Safffron (2 Market Pl, Kilmacolm, Renfrewshire PA13 4AD) was recommended by Curryspondent John S. This is a modest establishment just off the town centre junction, seating twenty four max. It would be quite a sight to see every seat occupied. One family had arrived not long before us around 19.00. We were shown to a table for four out of sight of the weans, good touch.
The Third F
The Menu puzzled, Safffron? We would have to ask. We told Mein Host we had come from Clydebank.
I’m told you serve good Curry here.
I also informed him that we had Dessert before our arrival and so declined the offer of Poppadoms et al. Cash only, we were advised.
For Future Days
The Menu had some interesting moments – The Glasgow Curries – well that brings a smile. In the Starters section – Barrah Kebab – stood out, Lamb Chops by any other name. Spiced Haddock also featured. On another visit…
Tonight Tonight
Marg has never had Rara Gosht, or Rarra Gosht as written, Lamb with Lamb Mince. This should present with a Thick Masala. For Hector, Dum Pukht Gosht, not a Dish one sees often. The much missed Khyber is where this style of slow cooking was first encountered. Hopefully a good Mash-Masala would accompany the Tender Lamb.
One Chapatti (80p) and a Plain Paratha (£2.50) would accompany. All Parathas were the same price.
The Breads arrived Quartered. Chefs, please stop doing this to Hector’s Breads. I wish to break my own Bread. The Paratha appeared to be of the Wholemeal variety, although layered, it lacked the hoped for Flakiness.
The Rarra Gosht looked just the job. Dark and Thick, the Masala was Minimal as is preferred.
The Dum Pukht had no Interesting Vegetables, Meat and Masala only. The First Dip of the Paratha revealed a Piping Hot Curry which was Well-seasoned with a Slight, but not overpowering Sweetness. This Curry had Taste. Nobody wants a Bland Curry.
The Masala appeared to be Pureed Onion, not as complex as was hoped for. The Lamb was definitely on the chewy side of Tender. Slow cooked? Or was this just Meat and Masala brought together minutes before?
From other sources – Dum Pukht – a traditional method of slow oven cooking, Awadh Region, featuring Meat and Vegetables. Cooked in a Handi. There was nothing here to suggest this. For – Handi – there is the New Karahi Palace.
At £11.00 this was among the dearest dishes on the Menu. One hoped for greater authenticity, still, this was enjoyable eating. The bottom line, Hector likes Curry.
Marg fared much better with the Rarra Gosht, Hector was able to sample this too. Certainly Well-seasoned, on the limit perhaps, full of Flavour. The Herb content looked more Methi than Coriander.
Marg – Plenty substance with taste, lamb a little chewy. That was a great choice.
I asked Marg if she had tasted Coriander. We both concluded Methi.
Indeed, this was the Dish worth returning for.
Mein Host asked the Honourable Question –
Is it OK?
We hope for better than OK!
The Bill
£27.35. Cash. And not much much more than we paid for Ice Cream and Coffee in a well known Largs establishment…
The Aftermath
I had to ask about – fff.
When Mein Host worked at the Iching (Dehli, India) a customer advised him that the third – f – would bring luck.
But the sign outside only has two…
We were told how Mein Host had taken over the premises three years ago. At that time it was a Takeaway only. They have expanded into the current space within this time. Eventually they will invest in new signage.
The Calling Card and Website were shown.
I think I know this website.
As one should.
So, was this Dum Pukht?
Kenny has just under three weeks of his vacation left, so sad. We need a Govanhill Curry – he exclaimed yesterday, and so it would be.
The most Magnificent 
Look at this, Chust Sublime. Three Grown Men who have starved themselves until after 16.00 were about to be sated. Three Generous Helpings were removed from the Karahi, what remained would be a Challenge.
Kashmiri Tea
Walking back towards Victoria Rd. for our bus to town, the 
Today I put the car in the car park then set our on foot to find this highly rated venue. Taj Mahal was passed en route, tempting. However I stuck with it and found Sanam a few metres further on. Entering the restaurant I was instantly impressed. It was 13.00 on a Wednesday there were over a dozen people having lunch, more would arrive. Impressive. I was shown to a table set for four on the far side, discrete. I would not be the Lone Diner left to overhear the conversations of others. This was also a great place to observe Sanam in operation.
I was given a Menu Card with various Lunchtime Offers starting at £5.45 for three courses. The more interesting dishes had Lamb Tikka which I prefer to have as a Starter. Curry is for Tender Lamb IMHO. I was about to ask for the Main Menu when I spotted Mince in Menu #1. Not Keema, but Mince. As in Paris last week, there was the realisation that this could not come out of the Curry Pot, it would have to be prepared separately.
I had a few minutes to study the venue visually and online. In operation since 1976, and having recovered from a kitchen fire earlier this year, one assumes the restaurant did not always have the contemporary layout of today. Today there is a large open room, tables without tablecloths, yay.
The Main Menu had the Mainstream Dishes, however the Specialties had some eye-catchers. The Korma section went beyond the Bland. Madrasi Korma – announced itself as having Achari Spices. This could give 
The Mince Curry and Chapattis were brought within twenty minutes of placing the order, good for those on a lunch hour. The Mince looked like – Mince. This was a Wet Keema.
I’m a one and a half Chapatti Man – I said to the Efficient Waiter when he cleared up. This was tremendous value. The Flavour was decidedly Mainstream, no Methi in this Keema, no Mutter either. The Mince was Temperature – Hot! And the Kick was spot on, the head was being cleared. A bit more Seasoning? Still, to criticise this Dish would be churlish. This was an Excellent Lunch.
Summer can happen in April, anything can occur in the remaining eleven months. Quality Real Ale is virtually non-existent and Craft Beer is a total rip-off. Prices are appreciably higher than the Central Belt. At least Curry can be something to look forward to, but even this can be variable. Aberdeenshire has the Excellent – 
Fair Monday, if one is a Glaswegian, one expects a very quiet night of the year. Two other tables were occupied when we entered at the appointed 20.00. Just as well we booked then. The Booking was as much to announce the arrival of the Hector, I have been looked after very well on previous visits. It is only fair they should know of my arrival given that this epistle follows.
On our 
y, Chapatti for Marg and Plain Paratha for Tracey and Hector. No Rice.
Poppadoms and Dips amused us until the Starters arrived. The Side Portions were Immense! Both the Potato and Cauliflower Sides had the much sought after Minimal Classic Thick Masala, no sign of the Dreaded Soup here. Slightly Under-seasoned would be Hector’s only negative. With Onion in the mix, and a decent Kick this would have been most acceptable as a Main Course. This was a Side, Hector has been been given smaller Mains. 
Sandy too was impressed with his Cauliflower. Presumably underneath the Masala the Gobi was white, unlike Sandy’s spectacular homegrown green ones. The Spice Level made Sandy take note. Across the table The Ladies made short work of the Vegetable Samosas. A pity the third had to be halved.
When Marg recently had 
The Parathas were brought folded on a single plate. When separated the mass was most impressive in addition to the diameter. These were Seriously Large, Fresh, Flaky Parathas. Impossible to eat a whole one, I was astonished at how much of it was devoured. When Makesh came to ask – the polite questions – I had to state that – this was the Best Paratha I have ever been served. The bar for this accolade has been set high, I refer The Reader to our 
Tracey did not find her Chettinad to be too Spicy but did find it too Salty, a quality she has mentioned on previous outings. I assured her that without Salt, Curry does not work. I did advise her not to sample the Large Dark Red South Indian Chilli which protruded from her copious Masala. That may have caused damage. This was the Dish which Hector enjoyed in Fish on 
In the past couple of weeks the Hector Palate has enjoyed some wonderful food. 
Fortunately there was a gap between the Prologue and the Main Act. Shkoor was busy at the counter, but still found time to extend the customary welcome. Naveed had a day off? Mr. Anwar Sr. enquired about my recent trip to Morocco. I have learned a simple lesson, do not go to Casablanca during Ramadan.
Yours will be out in a minute – I said to Stewart as we cleared away the plates from the First Feed. Two Generous Portions were taken from the Karahi, there was still a lot left. The Lamb was covered in the 
Hector is home, albeit for a few days only. The metabolism has to be brought back to the Hector-norm. This can only mean Curry-Heute. Tomorrow’s Goshat Karahi at 
The Lamb, on-the-bone was as delightful as ever. The Bones were welcome, not only for the extra Flavour they add, but to make tackling this Dish a manageable endeavor. I could sense my Fellow Diners having a glance at the Hector Excess – who does this guy…
The Mains would be easy –Karahi Gosht but with Potato replacing the unwelcome Capsicum. Mein Host was puzzled by this.
When the Lamb Tikka was placed on the table, Hector was gobsmacked. I called the Waiter. What is this? Three pieces of Meat for £5.00?
Marg’s Rogan Josh was certainly Red and Tomato-rich also.
Maggie too found her Lamb to be less Tender than hoped for.
The Chicken Achari was well received. I am quite pleased with that. I wasn’t aware of chillies in the spices. It was pickled chicken.
The Menu was brought but Mon Host knew something else was required. Once again I showed a photo of the expectation – Karahi Gosht – was Mon Host’s exclamation.
arg’s Fish Pakora arrived first. The Dips came soon after, the now standard Yoghurt, Tamarind and Pickle. Three Large Pieces of Fish Pakora made up The Portion. One more would have been given credence. Dry was how it looked, – Dry – was how Marg described it. More Batter than Fish.
Five, Six, Seven, the Meat content was easily into Double Figures. The Masala just sufficient, Tomato-rich, had a Viscous, Thick Texture. Dark Green Flecks of Herb were visible. This was Methi! Hector had a Parisien Lamb Curry of Quality!
I showed The Waiter the Photo form the 
We watched as a stream of Plates de Jour were brought downstairs, left on the table opposite, to then be taken outside. Metal trays with the Curry Portion occupying one of the three cavities, Rice and Bread the others. Very Puffy Naans stood out from the array of Food which passed our eyes.
Two Kebabs – was Marg’s first comment. They are usually served in Pairs. So much for – just a Starter – this would be quite filling.
The Standard Seven Small Pieces of Lamb, a Modest Portion but appreciably more than the Five from 
Eight Diners were already in situ this Sunday Lunchtime, two Ladies may have been arranging a Takeaway – Plat a emporter – as they say in these parts. We were shown to a small table for two midway between the other Diners.
Marg, in search of a suitable Starter, recalled the – OK Shami Kebabs – from 
Hector has no sense of humour when it comes to Food. This raised the hackles instantly. A Plate of Creamy Soup with a single Piece of Meat protruding. I had to count them. It took a while, was it really only Five? Indeed. For €11.50?
I ate, in a quiet rage. It is not often I feel this way when eating. I awaited the customary visit from The Waiter, none. The serving spoon was used as a Soup Spoon. This was so far from what I desired…