Fish Karahi (£11.90) was almost had yesterday afternoon at The Kashmir Restaurant (27 Morley St, Bradford BD7 1AG England) on arrival in Bradford, somehow coffee & cake was the outcome. It’s a Marg thing.
This was postponed, last night’s eventual venue, Sheesh Mahal, a disappointment. Bradford, is there a problem?
With eyes glued to The Famous struggling to achieve victory at Tynecastle early this afternoon, a further postponement. Kashmir Curry would finally be had this evening, and in the upstairs venue! The last time the Hector had an upstairs Curry at Kashmir, A’ Level Geography was still being taught at a not too posh, Independent School in the West of Scotland. A series of INSET days in Yorkshire enabled Bradford Curry to be enjoyed en route. This was long before Curry-Heute was imagined.
Arriving at 19.50, Marg didn’t believe that we had to enter from Wilton Street. Three tables were occupied, one had a young chap, two mothers, two weans. I was at this movie not long ago, once again, had Marg not been present, I might have walked.
Evening staff, unknown to Hector, the rituals maintained. Three Poppadoms (£0.40), a Minimalist Salad, and Raita were brought to the table in a flash, tap water too. For these, sometimes a modest charge.
Being later in the day, Fish Karahi was abandoned. Instead, Meat Mushroom Masala (£10.80) would make its inaugural appearance in Curry-Heute. Marg stuck to her tried and tested: Keema Peas Masala (£9.50). As is the tradition in the long established Bradford Curry Houses, inclusive Chapattis (3) or Rice were the options.
At the point of ordering, I asked the waiter to reduce our entitlement of Chapattis to four. Let’s reduce wastage.
The on table distractions were devoured. Slightly Salty Poppadoms, different. That we would wait over thirty minutes for our Order was puzzling. At lunchtime, ten minutes is the norm. However, the serving staff had become distracted, embroiled with the carers of the weans.
Cash only – it clearly said on an improvised sign posted on the till. Between us, we managed to raise the funds. Not so, them. I could use various descriptions to describe the reprobrates who were trying to take their leave. No cash, not a working bank card between them. Somehow, card payments had become a possibility, normally they are, well downstairs. It’s a business account – one proferred, as if. The money will be there in thirty six hours – I heard. Meanwhile, of course, the weans were running amok.
The chaps with the helmets could well have been called, they might even have turned up, who knows? Addresses were left, possibly real ones. Tonight’s profit, gone. Order restored, our food was then presented.
Four Chapattis, the proper ones! Thin, flexible, proper Chapatti Flour, not Wholemeal. We left one and a scrap. Why didn’t I take it away?
Meat Mushroom Masala
The added Mushrooms made the overall appearance similar to the Fish Karahi. Additionally, an almost identical, minimal Masala with the Oil separating, and a few pieces of cooked-in Tomato, featured. Otherwise, this was a different kettle of fish. The Bradford-small Meat was well into double figures, the volume not really comparable to Scottish Curry outlets.
There was a sharp bite from the combined Meat and Masala, a well Seasoned combination. There was a reasonable level of Spice, enough to know this was Curry, just what did happen last night at Sheesh Mahal? Earthy Flavours, especially from the Meat, Umami even made it to the notes. The hoped for Bradford Curry Taste was there, just, maybe I should ask for Methi. I decided the Herb strewn through the Masala was Coriander. There were no Whole Spices.
Lots of chewing was required to finish the Meat. The Spice Level had actually kept building, all the way to the end of the meal. The portion size may have looked modest, it was in fact well judged, and two-ish Chapattis was the perfect accompaniment.
This Curry could have gone down as highly rated, however, there is a calamity to address. The Mushrooms were tinned. I know people who never eat Mushrooms because tinned are what they first encountered. As with Peaches and Pineapple, preserving in a tin does nothing to enhance the fresh fruit. Tinned Lychees, I would argue, benefit.
I have commented a few times in recent weeks about the quality of fresh Mushrooms served in Glasgow Curry Houses. These uniform, rubbery Mushrooms served at Kashmir were abhorrent.
Keema Peas Masala
This was the classic Keema Mutter. Served Dry, Masala at an absolute minimum, a plateful of Mince and abundant Peas. Spot the cooked-in Tomato making its appearance here also. Marg was a happy diner:
Enjoyed the free Poppadoms with Raita and some vegetables. It took some time for the main dish to arrive. A reasonable quantity of Keema with four Chapttis to share.
The taste was rich and had minimal oil on the plate. The peas were part of the dish and there were two pieces of tomato throughout. A hint of Coriander was tasted. An enjoyable meal.
The Bill
£20.70 So, 40p for all the Sundries.
The Aftermath
Daytime, downstairs, feels more like home. I wasn’t sure if I had seen Chef before. He was sat beside the waiters at the till.
Outside, walking along Wilton Street, two new venues, both reportedly open early and remaining so, were a welcome sight. Mirwan Restaurant has Curry but not an extensive array.
However, Des N Pardes looks like the real deal: Desi Nashta for those up early, and Karahi served on-the-bone.
OK, we did pass through 
Sheesh Mahal
At 18.00, 
Amar was behind the counter as we entered. He knew it has been a while. 
In the days of Omar, Amar’s cousin and son of Taj the owner, the Hector rarely consulted the 
Marg chose something different: Makahani Mutton (£11.95) with a Chapatti (£0.50) to accompany. 
We had plenty to nibble on and nibble we did. 
A plateful of Curry, no handi, no karahi. No Ginger Strips, just a wee Topping of Coriander. The quantity felt fine at the outset, manageable. The Masala displayed a appreciable level of viscosity and was far from excessive. 
Where was the Seasoning?
The absence of bones and the Coconut Topping were the features which visually differentiated the two Dishes. Only on enlarging the photos can any significant difference in the Masalas be identified. Even then, one is still trying hard to spot the Cream, if there was any. I ask – how was this a Makhani?
Marg gives her words, I add these without further comment:
The Bill
At this point, imagine Hector’s head swelling, whilst Tony picked himself off the floor.
Outside t’Travelodge at Forster Square, Kurumilagu – Indian Kitchen has opeend in the premises occupied a decade ago by 
IQ performed their first of two differing sets this weekend at The Met (Bury) this evening. More on them later, firstly – Curry. Hector has long learned that a night in Manchester is way better than staying in Bury, and so we moved on from Harrogate this afternoon, arriving at 
Seven tables were occupied initially, five by solo diners. By the time we departed the place was pretty much full. Curry mid-afternoon, people are catching on. 
Anyone seeing this for the first time, must marvel at the sheer quantity of food piled on the plate. With a Meat count well into double figures, even allowing for the bone content, loads to eat. Fear not, every morsel would be eaten.
Is it the Spice or the Seasoning which is the standout here? Such a familiar blend of Spice, with Clove to the fore as is the Manchester way. A stray piece of Cinnamon Bark was the only Whole Spice encountered. Still, this was very much – Desi cooking. 
At the halfway point, I took stock, still so much more to enjoy. 
Four large Meaty Chops served with Spiced Onion and a threat of Salad. Cremated exteriors, but not actually 
Four well-fired Lamb Chops, plenty of succulent meat with good flavour. Managed to gnaw most of the meat off the bone. Messy face (who told her?) and fingers. The spicy onions with sauce gave the dish more eating. It was well worth the effort. 
On arrival at The Met, no queue, yay. At the merchandise stall, the new album! Nobody knew this would be available tonight, apart from the band I suppose. I trust everyone bought a copy. 
The theme tune from – Are You Being Served – announced the arrival of the band on stage. The ever-present three screen projector system had an image of Mrs. Slocombe bob from one to the next. 
Sleepless Incidental from the first disk followed on before Sacred Sound (Dark Matter, 2004). All good so far, and tonight, Cookies’ drumming was not drowning out everyone else as was the case on a previous visit here. 
The annual IQ gig in Bury sees Marg and Hector in the north of that England. To add something special, two nights in Harrogate. Marg’s local hockey chum had recommended 
There is a lot of choice in this somewhat pukka town. 
Studying the menu in advance, ILLAM boasts a diverse menu in terms of Indian Cuisine, but not necessarily – Curry – per se. Having dismissed all things – Chicken – that leaves three Meat Curry options, also Fish, but no Chettinad. Beef Varattiyathu (£18.95) looked the best Hector option, pricey, but includes the legendary Malabar Parotta. Sold.
A waiter, pad in hand, asked if we had a reservation, it’s an Indian thing. Most tables were occupied. We were offered the small table in front of the bar, or upstairs. Street level, as ever, the Hector wanted to see – the action.
The presentation was – pukka Thali. A banana leaf sat beneath the focal part of the Dish. Chukka/Sukka is how I have experienced this Curry before. A Dry, Thick Masala, not the Shorva which prevails in South Indian Cuisine, and of course, in Hector’s preferred style. Chopped Onion permeated the Masala, do they blend then add this, or was this a true Masala Mash? The Meat was cut – Bradford small. The Meat count was therefore indeterminate, I had no issue with quantity versus price.
The Parotta looked sublime. White, layered, stretched, maybe the largest yet encountered, worth the admission money alone. Well, maybe not. This remains the – King of Indian Bread. The Salad, little more than a garnish would be classed as incidental. The surprise was the small Side of Aloo. With a Green Mush as its Masala, I considered Peas as the base, alas, there was no sense of – Mutter – here, taste-wise. Given what lay beside it, the Aloo would only provide a welcome Diversity of Texture, but in terms of Flavour, it would be drowned. 
The Spice Level in the Main Masala could prove demanding for some. Striking at the start, it subsequently rampaged on the palate: Cinnamon, and most importantly, the definitive South Indian – smokiness. Why has the Hector been denying himself this pleasure for the past year? The answer is written, already. 
A half full handi, why not full? Lamb swimming in a Soupy Masala, a Tarka Topping, such is South Indian Curry, and why the Hector prefers Chukka/Sukka. The Coconut Rice portion at first appeared to be modest, but having covered her plate with what she felt was enough, Marg was offering Rice across the table, declined. In the end, Marg would use up all her Rice such was the abundance of Masala in terms of its ratio to the Meat. 
A Soupçon of the Masala was sampled, it had nowhere near the intensity of Flavour of Hector’s chosen Curry. However, Marg was certainly pleased with her choice.
My dish had a thin sauce with small pieces of very tender lamb. The dish recommended Coconut Rice or Parotta. I had decided on the rice. A good helping of rice with small bits of cashew nuts. The rice absorbed the sauce and it gave the dish a good flavour and enough spice for me. It was a filling dish with all this rice, but I thoroughly enjoyed it.
Photo taken, and Chef wondering who this Hector was, the word – Glasgow – reached his ears.
The thousands of readers sitting on tenterhooks waiting for 
Back in Blighty, a normal Saturday afternoon in Glasgow featuring a Southside Curry at 
Lamb Karahi Lahori (£11.00 / £13.00) was on display under the counter, lots of it. Since my visits here became regular, I have been lucky each time, one day, it will have to be something else. Arshad held up a prepared tub of Nihari Lahori Style (£10.00). He has been keen for me to try this. I gave in. Today it was – something else. 
Green Chilli on top? – asked Amjad before serving. The Hector was not going to refuse. He brought out the food himself, the Paratha looking sublime. Served whole, large, layered, flaky the classic Paratha. Maybe a bit greasy, but the butter content makes this unavoidable. I would manage all but a scrap, less wastage than me ordering a Tandoori Nan (£1.50). 
The Lamb Shank sat in the definitive Shorva. Ginger Strips and copious sliced Green Chilli floated therein. The Meat was separated from the bone with ease. Around the equivalent of five large pieces was the estimate of the quantity. Not a huge amount, but then a tenner ain’t a big number. 
Another chap came in, ordered, and sat at the adjacent table. I’m sure we have dined together back in the days of 
Prague
Howard, who had found his appetite, texted this morning to say he would join me at 
As witnessed on my two previous visits to Amritsar Mail, the majority of diners were here for the Buffet (129Kc). At a little over six quid for – all you can eat – tremendous value. Featuring Vegetables and Chicken only, not for the Hector, or Howard. 
The a la carte menu was provided. Previously, I have published extracts, today, the whole thing (below). This is what is available at Amritsar Mail. How many are aware of this?
Steve has been here before, but missed out on the impressive Lamb Madras (370Kc), ironically, his favourite Curry. Today, the three of us would have the Lamb Madras. Having read a well known and reliable Curry Blog, Howard appreciated that the Rice portions here could be excessive. We would therefore share a Mushroom Rice (130Kc) and a Butter Naan (80Kc). 
With hydration required, I ordered both a Fanta (65Kc) and a half litre of the House Lemonade (90Kc). 
The work of art served here previously, no more. The Toppings today were minimal. Seven large pieces of Meat were arranged over the Mushroom Rice. This I should manage. The thick Masala impressed, a decent level of viscosity, maybe more – 
Columnar Lamb, one day someone will name the cut, Tender, an acceptable amount of chewing required. As I made progress, I noted that the Lamb was the least interesting component of what lay before me. Meaty yes, giving back more, not so. It was the prominent Seasoning which stood out. 
First impressions / second impressions
Steve:
2025 Menu
Lamb two days in a row, it happens. If only Glasgow had a Curry House where the Fish Curry/Karahi was served as a full portion and truly hit the spot. I had originally considered that my next visit to 
Arriving at 13.30, there was no sign of Vini, Mein Host, nor would any Chef make an appearance. With a solo diner occupying the table adjacent to my usual corner, I chose the small table nearest the doorway. The next couple to arrive, were sat in his proximity, cosy. Chips, Spike aside, who orders Curry & Chips? With Takeaway customers arriving too, this was the busiest I have seen 
The Mushroom Rice was served in a cold karahi. I quickly tipped the thankfully hot contents onto my plate. A cold plate. I would love to know where 
The Masala was surely darker than anything served here previously? Tomato Seeds were visible in the rich, thick Masala, Coriander strewn through also. If one is having – Curry – as opposed to – Karahi – then this is how I want my Masala. Whole Spices should feature in a Desi Curry, two Green Cardamom were unearthed in the Masala. 
The Meat count was one less than double figures, the majority, large pieces, served on-the-bone. No – Sucky Bones – was my first reaction, an observation that was soon rectified. The bones might not have been from the – leg – with marrow oozing, but solid marrowbone aplenty was revealed as I ate. 
It may have been a somewhat tongue in cheek present, but Marg received a cookery for her recent birthday, and not from me. Marg can cook, however, the norm in Hector’s House is that she doesn’t. Despite the joy of going out for Curry, typically twice a week, the Hector can become tired of his own cooking. It was suggested that Marg have a go, periodically. 
With hundreds of recipes to choose from in her Mary Berry tome, Marg chose a Curry, a Korma no less (right). The 
Ms Berry had casually suggested that her Korma be served with Lentils. 
Mint and Paprika were the Toppings. I had convinced Marg that in no way would – Paprika – become – 
Tender Meat, the best I’ve had from this Scotstoun source, which may have changed hands in the not too distant past. (The chap there also has his own poultry farm.) Having sealed/ browned the Meat, I did tell Marg that this would reduce its ability to absorb the Spice. Not the Punjabi way. Consequently, it hadn’t. 
All plates were cleared. Marg:
Arriving with Marg at 13.30, I was relieved to see the high sign had survived Storm 
We were shown to a window table, where else, and issued with the new 
The already well-worn 
This gave plenty of time to capture images of the new layout. The facilities have a new entrance, they too may have been upgraded. It was Marg who spotted the bit of humour… Refuge from the weans?
Having eaten so little of what they had ordered, why not just have Takeaway to start with? Little did I know of what was to come our way.
The Rice was a Euro-portion. I put more on my plate than I knew I would manage, loads left. This Pilau is to share, just as well we hadn’t ordered two. 
If anyone had ordered this anticipating a – Curry – they would have been surely taken aback by the wonder that was presented. This was – Karahi – as authentic as it comes. The minimal, Tomato-based Masala was devoid of any sign of – 
With the Ginger Strips, separating Oil, and a Bullet Chilli halved lengthwise, this had me won even before the eating commenced. I decanted around half of the bowl, there was no point even pretending that I could manage all this food. A late night dietary supplement was already being considered.
The Spice and Seasoning were a la Desi Karahi, a sufficient level of potency, satisfaction guaranteed. The Flavour of Peas had permeated the Pilau, the Masala was giving off its own, and all this before I actually started on the Meat or Cauliflower.
The Lamb was suitably tender, the right amount of chewing. Initially, the depth of Flavour was revealed, way more than just – Peppery. 
I felt as though I had eaten a mountain of Rice, yet as the photo shows, it appears to be hardly touched. My plate remnants were returned to the serving bowl. Surely, that’s more than I started with?
Again, Ginger Strips and the separating Oil may be what registers first. Consider the Mince itself, Minimal Masala in the extreme. This is how a Keema is meant to be served. Today, there was no Hector Soupçon, Marg, as is now her custom, had more than a few words to add:
It took over 30 minutes to prepare and I was hungry when it arrived. A large plate of tasty looking Keema with a fresh Chapatti. The Keema was spicy and I enjoyed the strips of ginger on top. 
After the food, I received my Masala Tea which helped my digestion and completed the meal. 
The Bill
A year since 
The Village “Curry House” (119 West St., Tradeston, Glasgow G5 8BA) was not Hector’s intended venue this afternoon, matters Geography, determined this. Storm 
Achari Gosht (13.95), from the serious part of the menu, was today’s choice, accompanied by the usual Mushroom Rice (£3.95). A jug of tap water was duly provided. 
All but two of the initial assembly would depart during my stay. They were soon replaced, all of us sitting at, or near, the window tables. How many people pass in the bus, look in but never come? This is one of 
No Herb Topping today. Instead, a smothering of Spice which I took to be Garam Masala. Dry Methi might have had me in raptures. 
By 
Walking back along Nelson Street, avoiding big puddles, behold the new frontage and signage of what has been – Hector’s home – for so long: