Hector and Marg found themselves in Largs for the second time in a fortnight, today for a 40th Wedding Anniversary. Last time was for world famous Ice Cream, this time there had to be Curry-Heute. Knowing there was a choice of two venues, a decision had to be made. I phoned Anayas on the seafront to see if they were connected to their namesake in Helensburgh, not so. Anayas, Largs, may well be connected to another in Kilbirnie, Annaya’s Grill House in Helensburgh has the – double n. So it goes.
The decision was made to go – Mainstream – to the – well established. Koh-I-Noor (43 Main St, Largs KA30 8AE Scotland) has many positive revues in other sources. As is written in – Curry-Heute, Hector does not seek to criticise those who visit the same Curry House every week and order the same Dish, let’s all enjoy our Curry. Curry-Heute is about exploration, who knows where the next outstanding Curry may be served? One week ago, The Curry of India (Nowownicza 37, 50-147 Wroclaw, Polska) made Hector and his fellow diners take note.
We arrived just after 16.30 two chaps were already tucking in, the remaining eleven tables were empty. We were permitted to take one of the four both booths down the left side of the restaurant, the small tables for two down the middle must surely only come into play when the place is full. Koh-I-Noor seats forty four.
The Waitress brought the Menu, she was back moments later to take a Drinks order. No large bottles of Sparkling Water were available so two 330ml bottles (£2.25) kicked things off.
The Menu frustrated, all the – Koh-I-Noor Specials – had Lamb Tikka (£11.95), not Hector’s preference. Standard Lamb – was only available in the – Golden Oldies (£8.50) section. Both Marg and Hector were determined to try something contemporary, let’s find out what Koh-I-Noor is capable of.
Having noted the Dishes which clearly included – Capsicum – we both went for options which did not. Regardless, I spelled it out to the Waitress that we did not seek Peppers in our Curry:
No Green, Red or Yellow Peppers.
For Marg it would be Lamb Karahi, Hector has learned not to order this in Mainstream Curry Houses, how big would the blobs of Ballast be? Still, we could be surprised.
The Parsee Korma had caught my eye, could this be an authentic Persian Curry in the style of the Desi Korma served at The Village (Glasgow)? When – Chattinad – was spotted, the mind was made up – a treat for your tastebuds – was promised. That Hector loves the distinctive – Smokey flavour – of South Indian Curry is well recorded in these pages. Hector has been perfecting this in – Hector’s Home Cooking – in recent months.
The Special Fried Rice (£3.50) and a Garlic and Coriander Naan (£3.95) completed the Order. Again I asked that – no Peppers – should appear in the Rice melange. We settled down for the wait.
Moments later a Waiter came out from the kitchen to verify our Rice order. The – Koh-I-Noor Specials – come with Rice, we hadn’t spotted this, the Waitress hadn’t told us. It was agreed that we would have the Rice we desired and waive the inclusive, at no extra cost, we were assured.
At 16.45, the food arrived. Given the amount of time we had spent choosing, ordering, and verifying, this was a record.
Marg took some of the Special Fried Rice which was easily enough to share. This contained Peas, Sweetcorn, Sliced Chillies and Sultanas, different. Her first trawl of Lamb Karahi brought up a huge piece of Green Pepper, then another. This was exactly what we had been trying to avoid. The Waiter was summoned.
I related that we had particularly asked for – no Peppers. He assured me there was none in the Chettinad, which I had yet to tackle. He apologised and offered to change the Karahi.
It will only take two minutes – he told Marg.
That worries me – was the Hector response.
Marg was hungry, she was not for waiting any longer, she would deal with the – Ballast.
What is one meant to do in such circumstances? If I begin then manners are out the window. Marg then has to let the Bread and Rice cool whilst she waits for a replacement. Either nothing goes back, or everything goes back.
The Naan was a disappointment. Served in bits, why? It was far too thin, under-fired, peely wally. Between us, we managed to eat half.
Lamb Tikka Chattinad
The Garnish was dubious, Parsley. Fresh Coriander at least, please. A minimal number of sliced Syboes was present too. The Masala had a decent consistency, pieces of Onion appeared to be present as Ballast, in the end these proved to be less obtrusive. Chickpeas will never be Hector’s favourite Vegetable, however, mixed in like this, never a problem. Red Chilli – was mentioned in the description, I hoped to see the customary large – smoked Red Chilli – that my favoured venues incorporate, not here. Time to eat.
The hoped for distinctive – South Indian Flavour – was not there, nor would it emerge. Instead, there was a Sweetness which Hector eschews in Curry. Initially it was thought this may have been from the Sultanas in the Rice, however it was later verified that this was not the case. The Spice Level was at the bottom of the scale, the Seasoning was lacking.
The Meat was into double figures, a decent portion. I felt no sense of this being Tikka Lamb which was both a positive and a negative. I love Lamb Tikka as a Starter, Lamb Chops – Mmmm. This can dominate a Masala, but not today, the plus. The Lamb was fine, given the speed of serving, how long the Meat and Masala had been in each other’s company, one can speculate.
I was left to wonder, in what way was this Curry a – Chettinad?
Lamb Tikka Karahi
The Toppings were Raw Onion, Ginger Strips and more Syboes. The Masala again had a good level of viscosity but was excessive for what one might expect in a true Punjabi Karahi. A Soupçon came in Hector’s direction, the Flavour was markedly different from the Chettinad, the Sweetness was not there, so not the Sultanas then, this had a sharper Flavour, better in fact.
Some of the Lamb is Tender, some chewy – Marg informed me, this was noted. Marg also mentioned the powerful Flavour of Ginger throughout, this pleased. Not too much Onion either.
The Waiter checked on our progress. Apart from the mountain of Ballast which was growing on Marg’s plate, we had to be reasonably content with what we had. Mainstream Curry, no more. He went on to explain that the Chef had been led to believed that we did not desire – Black Pepper – in our Curry. This puzzled. Who had made this interpretation? I had been precise and had listed the three colours of Capsicum.
Three regulars came in and were warmly greeted. The took a booth diagonally opposite. Their drinks were brought on a tray, the glasses were top heavy, cue the inevitable. A pint of Cola went flying, firstly across the tray, and then drowned the table. Fortunately the diners were able to sit back and avoid disaster.
Was your food OK? – asked the Waiter as we finished our meal.
It was OK – replied Marg, it was certainly no more than that.
Not our day – was his final comment.
The Bill
£30.35 The Bill showed a total of £25.75 for food, £4.50 for drinks, addition! The food element was less than anticipated. I did observe that the Waitress had made no attempt at recording the request for – no Peppers. Had this been the trigger for an allergy, then what?
The Aftermath
The Calling Card was left, I couldn’t bring myself to spoil their day any further. I would still like to establish the efficacy of the Parsee Korma served here, however, if there’s ever another Curry in Largs, it may well be at Anayas.
Menu – Extracts
He directed me to a young chap with better English. I introduced myself and Curry-Heute. It was confirmed that Al-Anwar opens today (12.00 until 23.00, seven days, suggest after 14.30 on Fridays). Mein Host – Anwar – is the owner of the premises which were previously leased to Lasani Grill. I noted the redecoration of the main dining room, booths on one side, surely the small tables on the opposite side are temporary? 
Desi Curry will be served along with the usual Kebap, Burgers and Pizza which go down so well in this part of the city. If Hector was not presently in a – Curry Desert – then there would be more to write. Soon, hopefully.
The first thing Howard mentioned was the Oil. This can be seen to be separating from the Masala. We both appreciate that herein lies the source of Flavour. The Masala appears to be suitably viscous and not excessive. I was assured that the Meat count was into double figures, a worthy portion. 
John decided to cook – The Company – another Curry, or two in fact. Chicken Curry would be provided for – The Children, Lamb for the adults. His 
