Hector and Marg are back at Annaya’s (80-82 West Princes St., Helensburgh, G84 8XD) this Thursday evening, and yes we were here on Tuesday. Who planned this?
Marg had added – Craig & Lesley – to the diary, the format of the evening was unknown to Hector until Lesley asked on our arrival in Helensburgh – where are we going for Curry?
Craig and Lesley used to appear regularly in these pages, Hector’s cooking lessons. Eating out? The Curry-Heute Rule was invoked, no backing out now. We arrived at 18.30, Craig having phoned to advise Annaya’s that we were on our way.
On Tuesday, Mark celebrated Royal Nihari (£15.95) with gusto, this had to be Hector’s choice tonight. Nihari, Lamb Shank, is traditionally accompanied by Bread, Chapattis (£2.50) at Annaya’s are made from Wholemeal Flour which gives no pleasure at all to the Hector. There was a Naan Snafu here on Tuesday, this would have to be addressed.
Rocky, Mein Host, came over to greet, tonight he got the name right. Who prompted him? Or, had he read Curry-Heute?
Tuesday’s less than satisfactory Naan was discussed. Risen, puffy, blistered, three of the parameters in Curry-Heute which define a quality Tandoori Naan, not one ticked. Rocky deduced that if their Tandoor is constantly used it can lose its intense heat. For Hector this evening: Coriander Naan (£4.95) – served whole, no Garlic – was the challenge.
Whole Bread – the fourth parameter.
Meanwhile, there were three others at the table to consider. The menu was brought by the waitress, this would be consulted for the Sundries only. Marg was advising Craig when Rocky appeared with his Board to give us his spiel. As impressive as it was two days ago, the rerun was less compelling. However, tonight there was a new Starter: Malai Boti (£8.50): Chicken, featuring Cream Cheese, Yoghurt, Black Peppercorn and Ginger. This was ordered – to share.
Lesley would choose Punjabi Chilli Chicken (£14.95). Having taken advice from Marg, Craig would have Railway Boti (£14.95) which the lady described as – Wonderful – two days previously. Tonight, Marg opted for Desi Lamb (£14.95), served on-the-bone. So many genuine options. The good people of Helensburgh are fortunate in having this Award Winning restaurant in the heart of their town. As for the bad people, they can go elsewhere. The – Hot Naan Doner – as served along the street at Flamingo, a Takeaway, is truly – bad.
Craig and Lesley added one Roti to Marg’s, plus a Peshawari Naan (£4.95). On mentioning Rice they succumbed to Rocky’s suggestion of Special Dham Pilau (£4.95).
Poppadoms? – mooted Rocky. There was an immediate and positive response from my fellow diners. For once the Hector stayed Schtum, suckered again. That was a needless £9.50 added to The Bill.
OK, I would take a piece, or two, of Poppadom, did enjoy the Onion Chutney and Mango Chutney. The reality, I could have done without this distraction, I prefer not to play this game. Craig took care of the Pickle, Achari he had never heard of, he would like it.
Drinks had already been sorted, a large bottle of Sparkling Water (£5.95) and two pints of Lager (£4.95). Note: a pint here is £2.00 less than at Akbar’s (Glasgow)!
Malai Boti
An Interesting Starter: four pieces of Chicken, just as well, one each. With cremated nodes, suggesting the Tandoor had been employed, still remarkably White Chicken. Soft, succulent, the Cheese was noted by all but was not intrusive. A new experience.
Tandoori Lamb Chops (£8.50), surely better? Tonight, Marg almost had Lamb Chops as a main course, the Masala of her choice, understood. Pouring sauce over Meat does not a Curry make.
With my back to the room, I was unaware of how busy the place was becoming. An Indian family, who studied me with interest as I departed, had squeezed themselves on to one of the bench tables. Eleven years of Annaya’s, they are doing well. The new Balloch outlet has yet to be visited. Tomorrow?
There seems to be a special chap who brings the food, a Chef? In time, all was assembled, there appeared to be a point to be made in bringing Hector’s Coriander Naan last.
Two Tandoori Roti/Chapatti, served halved, having eaten these for years, I have decided no more. This is not the Chapatti Flour I seek, bring me Bradford-style Chapattis made from White Chapatti Flour, the ones which used to prevail in Glasgow.
There was no comment forthcoming about the Peshawari Naan. Served in bits, stuffed Naan cannot rise in the same way a Plain Naan ought to.
The Special Dham Pilau was experienced by Hector back in January, featuring Chickpeas, Carrot and Sweetcorn. Although Rocky had distinctly mentioned Chickpeas at the point of ordering, to the best of my visual acuity, only Peas and Sweetcorn appeared. I was left to wonder who actually wanted Rice, much of the bowl remained untouched.
*
Royal Nihari
Topped with Ginger Strips, a threat of Coriander, sliced Bullet Chillies and a slice of Lemon, plenty garnish. Crunchy bits, Spicy bits, Tasty bits, for later.
A Shorva, but far from watery – was my observation on Tuesday when this Curry was seen for the first time. Today I was able to study it further: somehow more brown and slightly Thicker than that served at Glasgow’s New Cafe Reeshah or Sheerin Palace, I could see why Mark described it as – gravy.
Kick-off was slightly delayed due to the absence of a Coriander Naan. There was not quite a fanfare when it was produced, though clearly this was a key moment in Curry-Heute v Annaya’s.
Served Whole? Nope. The way the Naan is cut at Annaya’s is such that it looks like a whole Bread until examined closely. The Bread must be massive before cutting, space at the table therefore at a premium. Buy some Naan hangers?
Risen puffy, blisters? Around the edges of the Naan, certainly. Towards the centre, no. Here was the same thin, doughy mass as served on Tuesday. The Buttery sheen had me worried for a moment, there was relief when this proved not to be Garlic.
How’s your Naan? – Rocky would ask mid meal.
She passed decades ago – was the tempting answer, however:
Much better – slipped out.
This Naan was much better, but still had a long way to go before being highly praised in these pages. The Curry is what it’s all about. Dipping Bread in a Shorva used to be such an alien action, it appears to be happening more often. Scooping the Shorva with the edges of the Naan became the route to happiness this evening.
Well Seasoned, a decent Spice Level and I’ll take a punt at Cinnamon and Anise, this was a powerfully Flavoured Shorva.
The Lamb, having been removed from the Shank, but still cooked together, was in four large pieces. Unusually, I had to employ a knife to cut the Meat into manageable pieces. At the start of the Dipping, I noted how hot the Shorva was. As I tackled the Meat, I was somewhat taken aback by how much heat it had retained, and continued to do so. We had once again been given hot plates from which to eat, tonight, the Hector was eating directly from the karahi. What happened to the asymmetric bowls the Curry used to come in?
Ultra-Tender Lamb in the initial stages, does Meat become tougher as the Hector eats or is it simply a matter of slowing down to a snail’s pace?
The scooping of the Shorva in time revealed a Thicker Mass towards the base of the karahi, Meat fibre, the motherlode of Flavour. The nature of this Curry was such that it was a case of finish the Lamb, then concentrate on the remaining Shorva, now more of a Masala. Usually the Bread is abandoned to facilitate finishing the Curry, tonight it was merely a matter of surplus Bread. I would love to have seen just how large this Naan would have been served – Whole.
Desi Lamb
The same Toppings as the Nihari, I wonder how similar was the Shorva/Masala. Marg would go on to describe the Masala as – Thick, so maybe a significant departure from what I had been served? No doubt, the Lamb was from a different cut of the beast. Marg’s summary of the evening:
The meal began with a new starter of Tikka Chicken with creamed cheese and spices. We all took a piece and I found it was very juicy and full of flavour. It was a good start to the meal, after Poppadoms and mango chutney.
My main dish was full off lamb on the bone in a thick masala. A general spicy taste with very tend lamb. Used the Roti to pick up the sauce. A very pleasant dish.
Railway Boti
As seen on Tuesday, no Herb Toppings, Cashew Nuts featuring instead. This Masala was Classic Curry and with this I would have favoured Rice. On advising Craig, Marg was mindful that he does not normally tolerate Cream in any form, yet he accepted a hint of it here. Sqd Ldr Craig:
It was nutty, very peppery, flavoursome.
On Tuesday, Marg gave a much fuller appraisal. I suspect this Curry could be my choice next time at Annaya’s.
Punjabi Chilli Chicken
This Annaya’s Curry makes its inaugural appearance in Curry-Heute. Surprisingly, it was topped with sliced Bullet Chillies only. Maybe the clue was in the moniker?
The Masala did appear to be similar to the Railway Boti, again, I would have favoured Rice with this.
Why was so much Rice left at the end?
Lesley offered her description of the evening:
Initial Poppadoms, fairly standard. Never had cheese like that in chicken. It didn’t taste cheesy. Enjoyed the Rice (yay!), wasn’t greasy.
Re the main course: Could have been slightly hotter (in Spice). The sauce was light, flavoursome. Chicken thighs, light, a good portion.
Inevitably, the Bread formed much of the leftovers.
The Bill
£113.95
The Aftermath
I promised Rocky that I would not be back again – this week.
Our last Curry with Mark and Jude was in 
The complex 
A glass of red wine and the first of two large bottles of Sparkling Water were ordered. Drinks – £18.40. Hector the Miserable? OK, it was a special night and we were out – to dine.
Having left for but a moment, I returned to find the Starters on the table accompanied by a further four Dips. 
Seven decent sized pieces of what I took to be Haddock. That they were freshly cooked was not in doubt, the pieces were so pliable. The Dips were hardly required such was the Flavour from the Fish, but when in 
Helensburgh’s long lost 
Mark said – the Pakora was great. Jude also praised the Condiments. We had amassed seven. 
Both Rice portions proved to be enough to share, especially with Bread accompanying. Having celebrated the Mushroom Rice this past year at 
What lay beneath the toppings of Coriander, Ginger Strips and sliced Bullet Chillies, was exactly what the Hector helped develop in Helensburgh after Methi was first identified in 
The Seasoning was a la Hector. The Herb-rich Masala was approaching the great Bradford Curry Taste. The Bullet Chillies, taken as and when, gave the extra – kick. 
Wonderful! – was an early exclamation by Marg, and why not? The Masala was – Classic Curry, and the Lamb was served – on the-bone. 
A Boneless Nihari, but as we now know, cooked with Bone in the pot. Traditionally served in a Shorva, this Masala was heading in that direction, but was far from watery. A Dark, mysterious Masala, and once again topped with Coriander, Ginger Strips and sliced Bullet Chillies. 
This was the only Curry this evening from the
Rocky was back. More Curry recipes being described. I had to ask The Big Question!
Rocky presented a portion of Chai-mix, reminiscent of Turkish Apple Tea. 
Marg and Hector took the U8 up to Osloer Straße. Alighting from the front of the train makes finding the correct exit so much simpler. 
Entering 
Aniq raised an eyebrow as I confirmed – mit Knochen. As if the Hector would choose anything but Lamb on-the-bone. No Rice, just Bread. That would hopefully prevent the usual cascade of food that cannot be eaten. 
I took a litre bottle of Fanta (€3.50) from the fridge whilst Marg considered her options. Still in Salad mode, Paneer Salad (€6.90) completed the Order. 
The wait for the Karahi felt appropriate, in time it arrived, but strangely, Marg’s Salad took another few minutes. Aniq brought the Bread and Curry on a tray. 
I could have asked for Naan, I should have asked for Naan, but would the Roti have come as well? Served whole, risen, puffy, blistered, the Hector should be happy. Alas, the now dreaded Wholemeal Flour, I should cope.
Ginger Strips, Coriander and a decent wedge of Lemon topped the Karahi. The Lemon was duly squeezed, a much better start than 
The first dip of Bread in the Masala revealed a major problem. One that anyone else could have rectified, but not the Hector. Having not used a salt cellar at the table this century, I wasn’t going to let the standard drop today, how I wished I could. The Seasoning was well down from its norm at 
Marg was dipping pieces into the Masala. However, the Flavour of the Wholemeal Roti was dominating that from the Masala, it was becoming off-putting. The Bread would have been abandoned soon enough, today, sooner. Does this mean that from now on I am going to have to ask what type of Flour the Bread is made from? A definite spoiler, resulting in the abandoning of some Masala. 
Six strips of Paneer sat atop a fairly standard Salad. What I took to be Tamarind had been sprinkled over the Cheese, not a beautiful sight. Having had Coffee and presumably Cake or similar, this morning with The Ladies, this would prove to be a sufficient meal. Marg:
My Paneer Salad arrived little later than the Karahi. Beautifully (?) presented, six pieces of Paneer were laid out on top of the fresh lettuce, cucumber, tomato and onion surrounding the oval plate. There was sauce and a little paprika sprinkled over the Salad. I loved the fresh vegetables with the fried Paneer and managed to steal some of the sauce from the Karahi with the abundance of Bread. A very enjoyable lunch. 
14.30 on a wet Thursday afternoon, you’ll have had yer summer, and Hector finds himself on the Southside. Fortunately Marg has done the driving, so integrity and well-being had been maintained. 
With a Lamb Feast scheduled for Saturday, I was not in the mindset for a heavy duty Curry, Vegetables were foremost in the mind. Still, the Aloo Gosht (£7.50) on display did look inviting. I resisted. The Mix Vegetable (£5.00) is what I had in mind already, with Rice. Containers of Rice were piled high behind the counter, however, it was the Chicken Biryani (£4.50) on display which caught the eye. All this was reminiscent of
Marg saw the Samosas on display and ordered a Vegetable and a Lamb Mince. 
Three other tables were occupied at various times, by individuals, one chap I recognised. There must be a happy band of, mostly Asian, chaps who tour the Southside Curry Cafes, where the real Curry in Glasgow is served. 
I am intrigued, how does one reheat a Samosa? Samosa-ding would kill the pastry. Deep frying would leave an oily residue. An air fryer should be ideal. They looked dry and crispy on the outside, so perhaps Hector’s theory holds? 
As can be seen, Marg created quite a plateful, sadly no interior photos of the Samosas. They didn’t last long. But compared to the mountain of food across the table, Marg’s task was less daunting. 
Two pieces of Chicken served on-the-bone were buried in the mass of Pilau. I assumed that some of the Raita was as an accompaniment. No need, the Rice had a sufficient level of moisture and the Hector had another source to turn this into something even better. There was enough here for two. 
What an array of Vegetables! I’ll even forgive the stray pieces of 
Starting with the Rice, tasty enough but not as outstanding enjoyed at 
I wonder if they have fixed the hand drier! – texted Alan earlier in the day. 
Hector was here for the food, Bradford Curry in Glasgow. A repeat of my choices on 
Maria took the Order. She admitted to remembering Marg & I from
Tonight, the sun was still high enough in the sky to cause problems for those of us sitting at the window and facing west. Despite the presence of blinds, these were purely decorative. Alan was but a silhouette from my side of the table. It’s an ill wind…
Maria brought two Dips, then the bottle of Chilli Sauce, which staff here were previously programmed to describe as – Special. Has it lost its edge?
Four Lamb Chops, and after my 
There was only a hint of Charcoal on some of the eight Chops presented. Is the kitchen simply not willing to serve them as asked for? One of my two had two pink spots, so not even cooked through never mind – well done. 
The pathetic piece of Lemon was insulting, neither use or ornament. If adding Lemon Juice is a key part of this Dish, then give a decent slice, not the skin. The Coriander as a Topping was incidental given the Herb content of the Curry. 
A Masala with Herbs, the Oil collecting on the periphery, Hector’s ideal Methi/Palak Gosht. The plentiful Meat was cut small but not as extreme as – Bradford small. The overall volume did not appear to be challenging, the eyes can mislead. In time I would have to abandon the Bread, as is my norm, to concentrate on the Karahi.
Loads of promises – remarked Alan who sought even more ice to try and cool the wine. – the chops were tasty but very under fired, despite the well fired order. Some were better than others. 
Who doesn’t like Chicken Tikka? If one is going to have a Chicken Curry, then maybe this is the better option? However, pouring Sauce over Meat does not a Curry make.
Unfortunately for me the starter was fatty and well under fired despite asking to be well fired. My (Curry) was supposedly Chicken Tikka, tasted like boiled chicken to me. 
Topped with Coriander and a decent slice of Lemon, this was a classic Keema. Below the Mince, just a hint of Masala collecting on the base of the karahi. The Peas, and Potato when offered, always add a new dimension to – just Spicy Mince. 
When my Keema Matter arrived it was a big portion. The mince and peas were full of spice and there was an enjoyable kick of coriander as well. We shared a Coriander & Chilli Nan which was hung on the metal tree stand. Unfortunately for me, I would have preferred a Roti. The Chilli Nan made my dish too spicy for me. I enjoyed the rich flavours from the Keema. Did not eat too much of the Nan.
By the end of the meal enough displeasure had been tallied: warm wine, insufficiently chilled Bier, fatty Chops, not cooked as asked, the blinding sun not able to be dealt with, warm-not-hot main course. 
The saga of the hand drier may be an indication of this. I found it to be operating, but the direction nozzle missing. Alan regarded this as still broken.
The number of 
It was therefore with great anticipation when Marg and Hector headed west on S-Bahn 28 from 
Arriving at Rice & Spice at 12.40, a young chap greeted in what we soon realised was quite an extensive venue. He led us towards the dining area in the garden at the rear. 
Drau
Drinks were sorted before we waded through the extensive menu. A bottle of Fanta (€3.00) and a 0.75l bottle of Sparkling Water (€6.00) were secured. 
The extensive menu was recorded, having seen part of it online already, I knew that the Lamm Karahi is why I was here. The description of the ingredients: Ginger, Garlic, Tomato – is true to a Desi Masala. Not the Onion & 
Paye and Haleem were tucked away at the end. No price quoted, I wonder what the demand is for these Punjabi delicacies in Kaarst? Of greater attraction to Hector, Kofta (various), Shami and Seekk Kebab were also available, served with the same accompaniments as our choices. The good people of Kaarst may have won a watch. 
An Interesting Salad was brought to the table. Beneath the dressing lay Grapes, Sweetcorn, Tomato, Apple, Kidney Beans, shredded Carrot & Cabbage, plus some green stuff. Rather than tear in, we both maintained the integrity of the Salad, what else might come?
It was during the efficacious thirty minute wait for the food to be prepared, that Mein Host arrived. Ahmed appreciated that we had not just happened to be in Kaarst. I decided not to reveal –
Three sets of tea-lights were lit. 
In time, Ahmed brought all the food to the table. 
Two Roti, quartered, were presented. Wholemeal, not my preferred Flour, though this suited Marg. The Bread would turn crispy, I was now glad we had Rice. Between us, we would take care of six of the eight quarters.
The large Lamb Chop came as a surprise. On-the-bone, the Meat had not been discussed, this was a veritable bonus. Decanting the Boneless pieces to the plate confirmed there was plenty of eating here. 
The Spice hit the palate first, I had to wait a few moments for the Flavours to reveal themselves. There was nothing pronounced e.g. Clove, Cumin. This Masala was well balanced, truly enjoyable. One thing was immediately apparent, this was not 
The final pieces of Meat were taken from the karahi and smothered with the retained Masala. My last mouthfuls were Curry & Rice, most unusual having ordered – Karahi. I just about managed to clear my plate.
With the Masala at an absolute minimum, this Curry was far from anything served in the Mainstream 
Marg kept offering me a Soupçon. I declined these offers oft, concentrating on maintaining the Flavours on my own palate. In time I relented, a piece of Cauliflower crossed the table. 
A large portion of Salad arrived at the table and we wiated until the main course arrived before devouring it. 
The young chap cleared the table then brought the promised – Beilagen. Two micro-Desserts. One was Sweet Rice with an Almond, the other Rice Noodles in what Marg interpreted as condensed milk. .
Whenever I eat Desi Karahi Gosht, it is generally in less salubrious surroundings. A meal for the eating, a quick in and out. Today was an event, we had – dined. 
Time for 
It was bang on 15.00 when I arrived at 
After what felt like an appropriate wait, Rajiv brought out the food, the aroma already had me won. The presentation was commensurate with dining at any Curry Restaurant, that I was sitting in such a small area did not matter at all.
This accompaniment deserves its own banner, a first in 
Three Ginger Strips topped the Chettinad served in a handi. The seven pieces of Meat were arranged over the Rice, six of these would be halved, so absolutely no issue with the portion size. The viscous Masala was pleasingly not – Shorva – as is too often the case when ordering Chettinad. As ever, some Masala was kept back for the end game.
The aroma had already confirmed the efficacy of this South Indian Curry. The Coconut smokiness complemented the contrasting blend of Spices from the Rice. This was the perfect marriage of Curry and Rice. The Spice Level and Seasoning seemed incidental. With this intensity of Flavour on the palate, each mouthful was a joy.
Those of us who have enjoyed these magic moments when everything comes together, the synergy, should appreciate what is being described here: that which makes – Curry – a unique food. It’s way more than meat in a Spicy Sauce. 
Unlike 
Indieflavours (Odranska 18/19 50-113 Wroclaw, Polska) is found to the north-west of the Old Town, metres from an imposing university building which will have to be investigated at another date. 
A few steps down from street level, Indieflavours has a contemporary décor. The brick walls are a long way from the flock wallpaper we grew up with. Indieflavours seats around twenty.
The menu proved to be difficult to capture on camera, the varied results are as ever, posted at the foot of this post. With only three Lamb Dishes to choose from and one of them Korma (Zl47), Hector options were then two. Whilst Fish appears in the Starters section, there was no Fish Curry. 
To accompany, a Butter Naan (Zl11) for Hector, a Garlic & Coriander Naan (Zl13) for James. I was pleased to see a 0.75 bottle of Sparkling Water (Zl15) on offer, rehydration is always a feature of these trips. James ordered a Lemonade (Zl9). 
James’ Starter duly arrived.
Given the price, I had warned James that this could be close to the volume of a main course. There was no surprise when a dozen-plus pieces of Chicken were presented incorporating the Big Onion Blobs and 
I was invited to sample a piece of Chicken, it was as expected. Shrouded in the universally available red Chilli Sauce, the Flavour outcome belonged to that populous land to the east of the Indian Subcontinent. Maybe out of place in a venue which calls itself Indieflavours? 
After the Breads and Mains were brought, so two bowls of Basmati appeared. I had previously studied the menu for any refreeze of inclusive Rice, the European way. If it was there, it was lost in non-translation. My Rice bowl remained untouched. James managed both Rice and Bread. Oh to be thirty again. Question: if I eat half as much, why am I twice as large? 
Behold an orange, Soupy Masala featuring a swirl of Cream, then topped with flaked Almonds. With Cashews mentioned in the description, not a Curry for anyone with a Nut allergy. The given description also mentioned – Fenugreek. 
James, who one day might graduate towards a more demanding Curry, ate the lot then offered these words:
Having seen photos online of the Lamb Shank encrusted with Spice, I had high hopes. My photo shows but a Lamb Shank smothered in the accompanying Masala. This was what it was, Nihari it wasn’t. 
The Masala was the standard Euro Masala encountered throughout the Continent. Creamy, viscous, a step up from the above Dish perhaps. 
The Bill
As before, the menu was an A3 laminated sheet. 
We left. 
T
Arriving at 15.30, Aniq, as ever, was manning the counter. Curry was on display, I still wonder how they transform this into what is served. It was only on the last 
I took a table at the rear of the premises. A sewing lady was beavering away at the window. 
The heart sank. What was this? The karahi was full of Shorva, where was the Meat? Three pieces of Meat? OK, they were large and each piece was subsequently cut into three, but in terms of presentation, this bore no resemblance to the wonderful Curry that has made me make a beeline to Osloer Strasse every time I come to 
I sampled the Shorva, a decent Spice Level, and the Seasoning was fine. The expected blast of Citrus was not happening. I ate on. Tender Lamb, but not giving anything back other than its own Meatiness. This Curry was a pale imitation of what has come before.
The Bill