My chef friend tells me that no matter how good a curry house is, you are always going to get a few meals on their large menus that just don’t work.
If this is true, then Miaz must have a fair few stinkers, as when you arrive, it takes you about half an hour to peruse the exhaustive menu.
But if you are to dine at the St Thomas Street restaurant, time is what you need.
In fact, clear your diary for the next week or two, as while the food is tasty and the portions ample, Transatlantic flights have been completed in less time than it took for our cuisine to be served.
It’s a shame, as the restaurant is a welcome addition to Scarborough’s already bloated curry scene.
Like many newly opened Indian restaurants, traditional gold furnishings and sitars have been swapped for faux-leather and piped-in 21st century Bollywood pop.
While the aesthetics are hardly original, it’s light, clean and spacious.
We arrived midweek to an all but empty restaurant, so to gauge its popularity based on a Tuesday teatime crowd would be unfair.
Once seated, we avoided the beer and opted for Coke.
It’s pretty hard to get a pint of Coke wrong, but, somehow, our waiter managed it. The first lowlight of the evening, the Coke was flat and visibly just poured from a plastic bottle. Our decision to complain just ended up in us getting an even flatter pint.
But in terms of food, while the menu doesn’t reinvent the wheel, you would be incredibly hard pressed not to find something on there that didn’t tickle your tastebuds.
And just like the portions, it’s big.
But as my chef friend claimed, when you have such a big menu some things are going to flop, and in the case of my starter it did.
The most expensive sole starter on the menu at £3.50, the Miaz King Prawn was a sort of crustacean crispy pancake.
A whole prawn fried in breadcrumbs, it looked rubbish and didn’t taste that much better.
A new addition to the menu, I’d like to think over time the dish would improve, but, bland and poorly seasoned, it will need a lot of work.
My companion’s mixed kebab, while a bit of a safe choice, is the opposite, marinated chunks of meat cooked to near perfection.
Our mains, served with tasty traditional sides, were a set above the starters.
My butter chicken was as good a mild curry as I’ve had. A king-sized dish, the meat swam in a sea of rich, creamy sauce.
My companion opted for the chicken shashlick, again delicious, and both dishes were the better side of a tenner.
However, the cooks’ good work was undone by sloppy, slow service. We waited for what seemed like the best part of an hour between courses – despite only two other parties dinning.
Our waiter, while chirpy, made a series of errors while taking our order and at one point attempted to stuff a bib on my lap without asking. I’m a messy eater, but it bordered on humiliating.
And sadly, it’s that incredibly poor service that will stay with me, not the good food.
Menu choice 9