Two late nights in Helensburgh this week, another opperchancity for direct comparison between the long established Akash (45 Sinclair St., Helensburgh, G84 8TG) and the up and coming Annaya’s Grill House, tomorrow.
I can’t believe four weeks have passed since my last visit, and as the countdown to June goes so slowly, well, that’s a month less.
Irfan was present, as ever, to greet me as I entered and took my normal table for two on the raised Dias.
It isn’t Thursday – remarked Irfan. I couldn’t wait until tomorrow, the pattern of last month has been flipped. The Sparkling Water was brought with the usual efficiency, time to study The Menu.
Last time I dared to have the Lamb Tikka starter so as to indulge on Lamb alone. I quickly learned that it is the Diversity of Textures that makes this Dish. The Mixed Combo it was.
Methi Gosht Karahi or Aloo Gosht Karahi, that is the question? Last time I had the Aloo Gosht Karahi with Dried Methi sprinkled on top, this went down a treat. That was a month ago? Time to see if this can be repeated – The Hector Curry Test. Mince Rice? It was about time I sampled this.
Irfan reported The Friends of Hector, and their Friends, who have either Dined or had Takeaways in recent times, the number is growing. People are now asking for The Hector Specials, check this link.
The Mixed Combo had the usual two pieces of Chicken Tikka, Lamb Tikka, but less Seekh Kebab than the norm. The Chicken Tikka is what completes this Dish. What? Hector being positive about Chicken? One will admit to having enjoyed Chicken Tikka Masala some Thirty Years ago, when it was new and different. Most have moved on. Still, the Chicken Tikka was Succulent and easily cut with the fork. The Flavours were Subtle compared to the intensity of the Lamb Tikka. The Seekh Kebab was drowned in the mass of Solid Meat.
I asked for a break between Starter and Main, this was no problem. As The Lone Diner why would it be? The Takeaway Trade was starting by 17.30, just how early was I? Hector was on the premises right on 17.00.
Irfan was intrigued by the fact that I rarely order alcohol with Curry, but do order Sparkling Water specifically.
It’s what I drink most of – I related. With no Calories this has to be the Healthy Option. I had to explain that 8 Litres are available in supermarkets for @£1.50. Yes, this is less than Restaurants charge for a 330ml bottle.
When suitable digestion had occurred, the Aloo Gosht Karahi was summoned. It did not come in an instant I am glad to report.
Look at this:
The Akash, Chef Rashid, has learned how to make a Curry that Hector can look forward to. The Masala was indeed as Minimal as is sought. The Dry Methi Leaves on top just look the part. The Kick was there, not excessive, enough. More Seasoning was the usual Hector Criticism, it is a Brave Chef who can achieve Perfection here. The Lamb was seriously Tender, there was plenty of it, and just in case there was Mince in the Rice. The Extra Mince worked a treat.
The Rice Mince is Dry, the presence of more Lamb added to the Dryness of the Main. The Potatoes did their job, Texture, something other than Meat. I even considered a Side of Aloo Methi instead of pursuing this path. Could I have eaten it all?
I am glad to report that despite the Starter everything set before Hector was consumed. I hate wasting food.
Normally – The Bill – would appear at this point in the Curry-Heute Blog. Marg announced her imminent arrival.
Pakora for Marg, her Favourite Pakora, anywhere. This did come very quickly and so was obviously half cooked in advance. Note to self – again – I am long overdue making Pakora and posting the Recipe.
A White Coffee amused me whilst I watched Marg eat. She too had Coffee thereafter. The Coffee was Milky and Piping Hot, just how Marg loves it. All was well.
The Bill
£23.45. On Wednesdays and Thursdays one can order any food from the a la Carte Menu for a Flat Fee – £15.00. Two Soft Drinks, Two Coffees and One Pakora caused the inflated price.
The Aftermath
Two more Diners had arrived. There should be more than this, but such is the competition.
Four Curry Houses in Helensburgh may well prove to be unsustainable. Hector appears to be Championing Two.
Howard dropped in later and bought a Takeaway – Yay!
‘Tis Das Ritual, a day at The Staggs, Musselburgh, concludes with Curry at the 
Maggie was happy to order a Mixed Pakora instead of a recognised Main Course. This was a Feast, if only there was room…
The Seasoning was right on the limit. The Luxurious Vegetable Oil collected at the Base of the Karahi in time honoured manner. The Spice, The Flavours … The Mash.
The Vegetable Parathas were Huge, well stuffed, Flaky even. It became most apparent that it was eat the Paratha or finish the Curry. No prizes then.
Marg and Maggie ordered from the Menu, Tikka Pasanda Nawabi Chicken and Lamb Pakora respectively. The Special Rice would accompany the Chicken – Mushroom, Fruit and Peas.
More Seasoning – was the only the only improvement I noted. This was a Great Curry, enhanced by the Herb-Rich Paratha.
New Cafe Punjab is no more. The premises are now selling the unmentionable other – C – word.
Lord Clive and Lady Maggie of Crawley are in town, something to do with a coincidental line-up of celestial bodies tomorrow morning. Their berth was booked two years ago, so who could have predicted that a very delicate Clive would present this evening?
That John and Hector would go for Curry-Heute after the day trip to Carlisle was never in doubt. The choice of venue was up for discussion. A Special Request was sent to 
Ayaz, Mein Host, must be amused, tonight he saw the circle completed. Ayaz was ably assisted by his Brother/Cousin Rana. However, the main cause for celebration was to have the Curry cooked by the hands of Chef Rashid.
Whilst we waited I risked making a nuisance of myself. Some Chaps at the adjacent table had ordered Pizza, this always amuses. That so many people come to this venue for the Pizza must say something about the quality, hopefully I shall never find out. Photo? Permission granted.
Sheer Joy, that is how Wonderful the Karahi is as served at the 
John loved his Curry but was intrigued as to how mine differed. He was finished first and so was happy to dip some Chapatti in the Mash at the base of my Karahi. More Methi – was his observation.
Stated at the start of the Main Courses was the proud claim: No curry house stereotypes!
Bhuna Gosht Adraki – Intensely cooked lamb with ginger, a specialty of Hyderabad – would be Hector’s Choice. This should be Thick and perhaps tending towards Dry. For a moment I considered asking for Potatoes to be added but then the consideration – let’s see what comes – prevailed.
The first dip of the Paratha was near scalding, patience. This gave me time to study the Paratha. The tell-tale sign of quality was manifested by the flakes of cooked Mince which gathered after I had broken the bread. This is how Hector now expects his Keema Paratha to be served, with the Mince pre-cooked. None of this pink, Donner-like nonsense.
The Parathas were again Thin and Flaky with a bit of Crispness, definitely the Best of Accompaniments for this Superb Dish. We ate, three of us perched on stools, behold the plastic forks. Steve had to stand.
Doris called through to the back, the Kitchen. Mein Host, Sham, came out and The Hector Curry was described: Tender Lamb, Methi, Dry, Thick Masala, Seasoning and NO Capsicum. Sham was happy to do this. Parathas? These were not on the Menu, Sham said he hadn’t done one in ages – Plain, Flaky. Sham said he had been just about to go home but would stay to cook for us. Doris was bemused. Poppadoms and Dips were immediately offered – on the House – said Sham.
Sham brought out the Curry himself. As soon as I saw it, I knew. His colleague brought the Parathas, again spot on. The Aroma in Nice & Spicy is Heavenly, the Taste-buds were in overdrive, and this was merely in anticipation.
I feel as if I’ve been eating for twenty minutes and I still have twelve pieces of Lamb left.
The Paratha was so good I had to hold it high. We were in that – Special Place. Not since 
It was during the last visit to the 
A Lady brought the Modest Salad and Two Dips, Raita and the Red Chilli Sauce. She is Spanish and speaks next to no English. Just another Crazy Dimension to add to the 
Minding my own business, the Three Lamb Chops I had to enjoy were how I like them… Dark and Crispy on the Exterior, not too Moist inside. Charcoal and Spice, this was a Lamb Chop, or three.
One could see Dr. Stan’s anticipation. It matched my own. Meanwhile Marg observed the bone content, she is becoming used to it.
The Lamb Karahi was not too Spicy, enough. It’s all in the Flavours. Dr. Stan instigated a comparison between this Lamb Karahi and the Goshat Karahi at 
The Bill