With two consecutive work related late nights in Helensburgh, the end of this week is facing up to becoming a Curry-Fest. Now that Helensburgh has a genuine choice of venues, it was decreed time to revisit the impressive Annaya’s Grill House (80-82 West Princes St., Helensburgh, G84 8XD).
Entering just after 19.30, Marg and Hector were greeted by Zak, Mein Host, who probably took a moment or two to focus on who this couple were. The Young Waitress, who was starting her first shift one month ago, brought both the pre-theatre and a la carte menus. It was after 19.30 and so this offer was appreciated, but declined.
The Karahi Gosht with Potatoes replacing the ubiquitous Capsicum really impressed last visit, time to try something else. The Achari looked a good bet but there was also the Gosht Makhanawala leading the list of Connoisseur’s Choices. A Milder Dish featuring Cream, the standard ingredients suggested a well composed Dish, bring in Marg. She was sold on this.
Zak came across to take the order. When I mentioned Achari he stated that he was expecting me to set him a challenge.
Here we go
The Classic Hector Curry was reeled off: Tender Lamb, Methi, Extra Seasoning and Potato.
I held back from adding Spicy or Dry and Thick. The Mash-Masala served last time had me well onside, unless one asks for a Mainstream Dish, one is not going to be served Soup at this venue.
You and your potatoes – was Zak’s immediate remark. Wait until he meets Mags.
What else can you tempt me with?
Zak mentioned they had just taken delivery of Fresh Spinach Leaves. I prefer Methi, but why not, as long as the Curry does not turn into Pardesi. I hoped Zak might mention Okra, but Potatoes it was.
Marg was congratulated on her choice. This dish has been selling well since Valentine’s Day we were told. By now Zak had clearly remembered our last visit and was able to quote parts of the Curry-Heute Review. The Tomato Soup reference had struck a chord, it was what Marg had expected given that she had ordered a Chasni. Marg got in 
her comment about Food Colouring, who has trained her in this way of thinking?
A single Chapatti (£0.90) and a Mince Paratha (£3.50) would be the Accompaniments. Hector has not been hungry enough to try the Keema Paratha Test lately.
We were treated to Poppadoms and Dips, as are all of Annaya’s customers. In fact, Three were presented, which really makes one ask again why other venues are profiteering on this nibble. Should I sample the Lime Pickle and risk killing the taste buds? I did and I may have. I was in an Achari mood, tomorrow.
It was pleasing to observe another half dozen diners present this evening. At least one couple were here for the first time, they made it clear that they would return. A group of three were here for the long stay.
Zak brought the Curry served in the Karahi with Lids, this maintains the element of surprise. Marg’s Gosht Makhanawala looked way better than Mainstream. Here was a relatively Thick, Onion-based Masala with a more Natural Colour and sat in a Circle of Cream. Thought had gone into this creation. I was permitted a sample, my verdict agreed totally with Marg’s dictation afterwards:
I thought it was lovely, a nice kick, a rich masala with a good texture. There was a slight sweetness, I thought there was cinnamon at first, but then, no.
The portion size impressed too, Marg had to ask for the Doggy-Bag. Hector may add a suffix later.
The Aloo Methi Gosht was certainly Dry and Thick. As before I had to dig beneath the more obvious Potatoes to find the Lamb, more than enough. I was distracted when the Keema Paratha arrived, was this in the Preferred Style?
Regular Readers will now that I have found only a handful of venues who do not present the Mince so poorly that it resembles Donner Meat. On opening the Paratha, a spread of Brown Granules of Mince covered the bottom layer, this looked Perfect. The First Dip in the Masala proved so, the Seasoning from the Paratha would compensate for the slightly Under-seasoned Curry.
Zak was over to seek comments. I had to congratulate him on serving such a Fine Paratha. He related how some venues add the Mince in its – Raw State, at Annaya’s and other worthy venues, the Mince is cooked first.
And so for the Aloo Methi Gosht. There was a Thick, Leafy Masala giving off an almost Musky, but certainly Earthy Flavour. The Lamb was served in relatively Large Pieces, although Tender, there was an appropriate amount of chewing required, far from the dreaded pulp. The Potato served sufficiently as the Interesting Vegetable, this was a worthy Curry to set before The Hector.
When Zak as ked later what I thought, I hit him with – Fine. He was hoping for a bigger response. Let the fingers do the talking. There was no – Wow. The Karahi served on the last visit was much closer to putting Hector in that Special Curry Place. This was a very good Curry, maybe more Herb than I had in my mind at the time of ordering. I should have stuck to Methi only, my fault.
My next challenge to Zak will be to serve Lamb on-the-bone.
Marg recalled how much she enjoyed her Coffee last time. She did so again.
Hot and milky … with chocolates…
The Bill
£26.25. A Discount on the food had been applied and the Soft Drinks and Coffee added at the end. A good touch.
The Aftermath
Home. Hector out this late on a school night?
Four Lamb Chops served with a Salad, hold me back. Marg had been presented with Two Poppadoms, Two Portions of Spiced Onion and Something along with the required Mango Chutney. The Onions travelled west. Four Lamb Chops, Salad, oops Marg snaffled some of this, and the Spiced Onions. The Chops were cooked through – Durch – I told Asfand that these were the best Lamb Chops I had ever been served at Akbar’s. Succulent, and well Spiced, the quantity was enough to satisfy without fear of excess. Tracy doesn’t eat Lamb, so the story goes. She dispatched her Lamb Chops like a professional. Alan suggested that next time we dine at Helensburgh’s 
Alan noted that Asfand did not give us a time for the Mains. It is a Saturday night, the place was stowed. The piped music was occasionally interrupted by Happy Birthday. 
Marg’s Karahi Fish looked the genuine Bradford Curry. The Fish was cut into small shreds, the Masala was Dark, Thick, of course I sampled this. That a Doggy Bad was necessary says something about the quantity. This has also given Hector a chance to appreciate the Dish. A wonderful Kick, the something special that Fish adds to Curry. Hector may be sneaking out for Karahi Fish soonest.
The Karahi Gosht was a disappointment, yet so much of the experience was as desired. The Seasoning hit first, a plus. The Spice level was also spot on, so why the disappointment? The Bradford – Wow! – was not there. The Lamb was cut small, in the Bradford way. The Lamb was both Tender but slightly Chewy. The Masala was Dry and Thick as expected, dipped with the Flaky Paratha this was fine, but…
Concluding the exchange of pleasantries with Manoj, Hector announced – Let’s eat Curry. I had to ask for a recommendation and was directed to the Masala Zing Desi Style section, the Desi Handi stood out. At £10.95 this is a bit steep. Perhaps they should reconsider the base price of The Mains this side of Charing Cross. A Paratha would accompany. No Rice this time.
The Paratha was Perfection, Flaky, exactly how I like it. The First Dip in the Masala took me back a couple of years. This was still very much in the 
Nasif, one of the three behind 
Manoj and Nasif were happy to pose outside under the new livery. It was agreed next visit I shall try the Achari Gosht. There most certainly shall be a next time, the Desi Section of the Menu is extensive, affordable Fish too. I must meet Chef Akhtar again.
Hector is home, most of The Company are at the Derby Beer Festival this weekend, leaving Jonathan to join Hector for Curry-Heute, where else but the 
Karela, Salt, Methi, Spicy.
From behind the counter, Ayaz looked across and nodded once. In reply I nodded three times. He knows.
Seating around forty, 
The Combo’s Masala was more abundant, from the Lamb Curry that used to be Chicken. The Keema Mutter set before me was as Dry as it should be. The Ginger Strips spread on top alternated with another Vegetable. Slivers of 
I handed over the Calling Card and received three in exchange. 
On his Bus Tour yesterday, Steve’s Guide had highlighted the growing Indian presence in the area south west of Omonia. These venues are not where one would go – To Dine – but for Lunch they are ideal, and decidedly cheap.
Two Black cast iron karahi were placed on the gas stove, a Chef was seen stirring away. Promising. Two fellow diners had three Samosas each. We watched as trays were assembled on the counter with wooden bases for the karahi, Salad and Raita. Quartered Naans were placed and finally the Karahi. Mein Host was happy to pose enabling the moment of anticipation to be captured.
From the moment the tray was placed before the Hector, I knew. The first dip of the substantial Aloo Naan revealed Cloves in perfect harmony with the Masala. Flavours burst on to the palate. This was joyous. As I ate so the pleasure simply increased with each passing mouthful. The Tender Mutton was on-the-bone. The pieces on top had minimal bone, larger pieces below would require fingers. The Potato stuffing in the Naan provided the Interesting Vegetable. Sesame Seeds atop the Naan added Further Flavour.
Bloody Hell – was the exclamation. It was hours later that it dawned on me what I was tasting. The overall experience was familiar, it was the Ghee, this Curry had the same rich Buttery Taste as presented to Marg and Hector at 
The Chap brought two more Naans, even Marg was dipping now. Her Samosa had been devoured, the Salad and the Spicy Raita too. Hot in temperature, mostly Peas and Potato – was Marg’s description.
We searched for The Other Restaurant but could not locate it. We did find a Delicatessen which was a Tourist Attraction in its own right. A warm welcome here too, and just to stand in awe.
The Menu had photos of each dish on offer, the names also written in Greek and our own script. The International Language of Curry. Apvi Kpai and a Paratha, what more could a Hector desire? Total cost – €5.
This Lamb truly tasted of Lamb. The Fresh Ginger Strips atop the Curry provided the Crunch. A Good Find, a Good Curry. This was classic Desi Cooking.
Three quarters of a Paratha is my usual limit, Marg mopped up the remaining Raita with what remained. She too was impressed with her visit to Rajdhani.
When Stewart arrived I had the order in mind but had to wait further to place it. Chilli Cottage is doing great business, we were never alone, the flow of customers was continuous.
And so we cleaned the plates with the Takeaway Customers looking on. One wonders how many people do sit in?
The Bill
The message was received, and unlike previous visits there was no panic when another waiter would spot our table bereft of the Crispy Starters. We did receive The Dips, Spiced Onions, Kenny was pleased.
From the First Dip of the Perfectly Flaky Paratha, the Seasoning sang out, then The Bradford Curry Taste hit the palate. This is why Hector was here. Absolutely Magnificent. The Tender Lamb was cut small, the Masala Minimal, Thick and Tasty. I’m sure there was Methi in there too. A Glorious Curry, and so much. The Portions do not look huge, but ten minutes into eating one has barely scratched the surface. After about two thirds of the wonderfully Flaky Paratha was devoured it had to be abandoned. Enough already. The Karahi would be cleared, this took all of one’s Curry eating skills.
Do I go for the Lamb Karahi as as separate, or the All Day Special? Let’s indulge…
Meal B it was with the Lamb Karahi – Karahi dishes are prepared in a traditional cast iron Indian cooking bowl used in the Indian Sub-continent. They are prepared to our own traditional recipes using only the finest ingredients and a blend of spices. A crucial alien additive was not mentioned and so I said nothing at the time of ordering. 
Vegetable Pakora to start, Fried Rice to accompany. Look how much one is given for £8.95. What man could eat all this at one sitting? The joy of the Takeaway, one doesn’t have to. The Curry was decanted and placed in the oven where it sizzled for over an hour. In that time the 
The Pakora was endless, having not reheated it it had lost a bit of its edge, some sixteen pieces this is double what one might be served in a restaurant. How does one stop? Only four pieces left, it would be a pity to waste it, just another dip…
I had served myself about half of the Curry and Rice, Marg would return eventually. She arrived moments after I had stopped eating. Time to – Ding – the remainder. How many crimes has Hector committed tonight? I am not doing this Curry justice.