Our last Curry with Mark and Jude was in Dunedin, New Zealand, on Day 33 of RTW-80. Today’s rendezvous took Marg and Hector down to Helensburgh and Annaya’s (80-82 West Princes St., Helensburgh, G84 8XD). Annaya’s, the best show in town, and as the evening would reveal, it’s not just in the eating.
Following an aperitif, we arrived for our 19.00 booking. A Tuesday evening, Annaya’s was quiet, however, I am more used to being here on a Saturday when the place is wedged.
The complex menu, first seen in January, apart from Sundries, was basically ignored. The Specials Board is where – the good stuff – is displayed. Even then, the Desi Lamb, courtesy of Alan of this parish, and influenced by Hector over the years, has become: Desi Lamb Methi – on-the-bone, extra Seasoning (£14.95).
There was no sign of Rocky, Mein Host, initially. When the waitress mooted Poppadoms, I gave my usual response – if Rocky wants us to have them, they will arrive.
They did, and I was not amused to find £8.50 on The Bill to cover these and the Chutney/Dips. My tactic didn’t work, I would have been outvoted anyway.
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.
Back to the food. Rocky appeared, recognised me, called me by the wrong name and proceeded to talk us through the Specials on his own portable board. There were only one or two tweaks from that last seen in January.
Rocky informed me that my elaborate Methi Gosht would feature Mustard Leaves as well as Methi. Rocky’s spiel was so detailed I interrupted to suggest we should have made an audio recording. It was not just revealing the ingredients for each Dish but also the timing of when they are added. Royal Nihari (£15.95) was one Curry he particularly highlighted this evening. I had to challenge when he relayed the Lamb was removed from the Bone before cooking. Ah, the Bones are then cooked in. Clever, and not off-putting as some may find being served a Lamb Shank. Mark was sold on the Royal Nihari. As with last year in Dunedin, Marg chose a Railway Curry: Railway Boti (£14.95), whilst Jude stuck to Prawns: King Prawn Tikka Masala (£15.95).
Each couple would both share Rice and Bread: Pilau (£3.50) for the visitors with a Garlic & Coriander Nan (£4.95), Marg and Hector – Mushroom Rice (£4.95) and a Coriander Nan (£4.95?). Once again, I had managed to persuade Marg to have the more elaborate Bread. Roti here is made from Wholemeal Flour, and as established at Punjabi Zaiqa (Berlin) on Saturday, the Hector is not for having this.
Starters? Oh, why not? Marg and Hector would share Fish Pakora (£7.95) which was a standout last time, Mark and Jude – Vegetable Pakora (£5.95).
It was great being here on a quieter evening, the full treatment was very much the name of the game. Annaya’s keeps winning awards. Who wins Awards?
Having left for but a moment, I returned to find the Starters on the table accompanied by a further four Dips.
Fish Pakora
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 Rome. The batter was seriously Spicy, surprisingly so.
Vegetable Pakora
Helensburgh’s long lost Akash set the standard for freshly cooked Pakora, none of this double frying nonsense which has become the norm. Tonight’s Pakora was lightly fried and featured the jaggy bits which are a feature of home-cooked Pakora. Six pieces, once upon a time it was nine, so not a lot when sharing, and Delhi Darbar (Dumbarton) would be passed on the way home, their Takeaway portion oft reaches more than two dozen.
Mark said – the Pakora was great. Jude also praised the Condiments. We had amassed seven.
Five to ten? – asked Rocky, referring not ot the time but the proposed gap between courses.
Fifteen – I proposed. Let the Starts digest.
Jude remarked that we were never asked how Spicy we wanted our Curry. I assured her Spice Level would not be an issue, they know what they are doing.
Super hot plates heralded the arrival of the Mains. And with Rice ordered, we would all be eating from a dinner plate this evening.
Both Rice portions proved to be enough to share, especially with Bread accompanying. Having celebrated the Mushroom Rice this past year at Chimes of India (Glasgow) then more recently at Curry Pot (Glasgow), I know how wonderful a Mushroom Rice can be. Tonight’s Mushrooms appeared to be compariively few and shrivelled, a not so Interesting Vegetable. The Rice itself had no particular Flavour. impact.
What happened to the Bread? I have read back through previous visits to Annaya’s. The Bread, in various forms, has always impressed. Not tonight.
The waiter presented the Naan, Garlic & Coriander to Mark and Jude, Plain Naan to Marg and I. I assumed he was simply differentiating.
Risen, blistered, puffy – has been a feature of the Tandoori Naan served here previously. Tonight, peely wally, limp, soggy, and no sign of the dough having been near a Tandoor.
As I completed my photographic ritual, so Marg got to the Bread first.
Garlic!
Was the Bread issued the wrong way round? Mark confirmed they too had Garlic. Further study revealed just a threat of Coriander in theirs.
Our Naan had no sign of Coriander and was clearly giving off overwhelming Garlic, which we had deliberately tried to avoid.
Served in four pieces, this Naan was a classic example of everything the Hector tries to avoid.
There was little point in sending it back. The mistake had been made, why let our food cool whilst we waited for another limp piece of Bread? Between us, we ate less than half.
Desi Lamb Methi – on-the-bone, extra Seasoning
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 Bradford three decades ago. A Dry, Thick Masala with Herbs, not the Herb Mash which some venues resort to … and in mainland Europe, they add Cream!
The aforementioned Akash is where this Master Curry was honed to Hector’s palate, then there was the ill fated fire. To have this Methi Gosht served on-the-bone, even better, a Desi Curry.
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.
Super-soft Lamb, saturated with Herb, Meat that was giving back more than just its own Flavour. Again, this is what the Hector seeks, and although no Whole Spices were encountered, enough to justify being called a Desi Curry.
The Bread dismissed, the Rice still proved to be plentiful. It was a case of maximise pleasure, finish the Curry, and so leave a few grains. Bhuna Dry, this was quite a Curry.
Railway Boti
Wonderful! – was an early exclamation by Marg, and why not? The Masala was – Classic Curry, and the Lamb was served – on the-bone.
Topped with Cashew Nuts, the Oily sheen from the Masala was so inviting. For once, not even a Soupçon was coming Hector’s way. Coriander too, hard to tell for sure if the Masala had been blended. This version of Railway Boti bore no resemblance to the Creamy-Soupy affair served here back in 2019. As with – Handi – a Curry with this moniker can be anything Chef wishes to dish out. I would be tempted to have this version next time, but then I know what follows below already.
At this rate, Marg will be starting her own Blog:
A Poppadom with Mango Chutney was a familiar start to a meal in the past. When the Fish Pakora arrived it was piping hot and freshly made. I enjoyed the mixed sizes of Pakora and used a few of the dips on offer.
We asked for a short break and this gave us all some time to digest our starters and be ready for the main meal. My Railway Boti dish looked full of meat with cashew nuts sprinkled on top. I loved the taste of the sauce and the lamb was very tender with some pieces on the bone. This rich, sweetened sauce was absorbed in the mushroom rice and was a real treat to eat. The only hiccup was the nan bread, which was covered in garlic, instead of coriander which had been asked. I did use the bread to mop up the meal, where the garlic was too strong. Overall, the dish was fabulous and a real delight.
Royal Nihari
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.
Mark raved about his Curry throughout the eating and would later tell Rocky that he would happily have just had the Masala on its own, so impressive was the Flavour.
With the introduction and explanation, it became an event. Not just a meal.
I recommend that curry, sauce was like a Sunday roast gravy with spices, not too (Spicy) hot.
King Prawn Tikka Masala
This was the only Curry this evening from the menu, not the Specials. A Soupy Masala, with a swirl of Cream, never going to be a challenge.
Jude did ask Mark to verify that she had Prawns, she didn’t recognise the now spiralled Seafood. Her concluding remark says it all:
Thought the service was phenomenal. The attention to detail, made you feel welcome curry was good, not the best I’ve ever had. Flavours not complex, down to me picking a basic curry.
Has the lady been away from her native Bradford for too long?
Rocky was back. More Curry recipes being described. I had to ask The Big Question!
Have you ever served a Desi Korma?
Rocky then proceeded to give a detailed description of the ingredients and method to create this truly – Shahi Curry – and how it was transformed from what the Hector considers to be the tastiest of Curry, traditionally served at functions, to the creamy/coconut abomination (my term) that is universally available.
Maybe, one day, this will be one of the Specials.
Next time at Annaya’s, the Maestro will have to be recorded. So much information lost to the ether.
The Bill
£119.30
The Aftermath
We didn’t stay for Coffee, though Marg must have been overheard mentioning Chai.
Rocky presented a portion of Chai-mix, reminiscent of Turkish Apple Tea.
Marg may well purloin this.
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
… 
It was Chef Suriya who served me. I was directed to the – Sit In – menu housed in a dookit on the wall at the entrance. The Lunch Deal (£10.95) did not entice, no Lamb Curry. I studied the Takeaway/Delivery menu, more options. Suriya brought his copy from the counter, mine only had print on one side. Also! 
Lamb Curry With Ginger, first on the list, and two prices quoted: £9.50 to sit in, £12.95 to Takeaway. Unusual, however, the sitting in portion is presumably smaller. I watched £9.50 being noted. The Takeaway menu had Mushroom Rice (£3.95), way more interesting than the straightforward Pilau Rice (£3.40 / £3.70). 
Curry Cafe? – no, there is no ready-cooked Curry on display as per the oft visited venues on the Southside. As with 
This handi felt slightly smaller than the Rice. This made the Toppings of Ginger Strips and Coriander stand out. I counted six pieces of Meat as I arranged the Curry over the Rice. Two were decidedly larger, so the – minimum eight – was attained. A viscous, blended Masala, appearance-wise, this is what I had I mind for today. After Wednesday’s share of a kilo of 
A good Spice Level, far from being challenging, well Seasoned, the Hector was onside. Anticipating a blast of Ginger, I was surprised when this Curry took me towards the south of 
Clearing the plate, a sign that the quantities served were well judged. I didn’t need more, but was already planing a return visit. Saag, Bhoona, Chettinad, and even Karahi – 
It was Rajiv, front of house and taking phone Orders, who took payment. I showed him 
