Four nights in Bradford, just how much Curry will Hector consume? It all starts here. Howard, Mags and Hector departed from Glasgow on the 08.40 but arrived in Bradford by different routes and at different times. Only Mags would join Hector for the first Curry of the Trip at the Sheesh Mahal (6 St. Thomas’ Rd, Bradford, BD1 2RW). Mags survived the forced march up the hill from t’Travelodge.
Taj, Mein Hosts at the Sheesh Mahal, has been asking The Man from Bradford what has happened to Hector. On my visit last month he was not around, today he was there to greet us. But who was this new young man? Sporting a beard and possibly a new haircut, he looked as svelte as nephew Sadaqat. Is the Sheesh Mahal becoming a Trendy Curry House?
We were asked if we required Menus. No need, Mags would order, wait for it, Aloo Gosht (£9.00), Hector asked for Lamb on-the-bone with Methi on top (£9.50).
Not as spicy as him? Taj asked Mags. He had her measure. How Spicy would Hector’s Creation be? Chapattis for Hector (three inclusive) and a Paratha for Mags completed the Order. A Young Waiter, possibly a Son of Taj, brought three Dips and two Poppadoms, Complimentary, of course. What appeared to be a pulped, Coriander-based Dip was the standout.
With only two other diners present downstairs and a family upstairs, Chef was able to produce our meals with minimal distraction.
The Layered and Flaky Paratha sat atop three Chapattis. This maintained the heat in the Chapattis which would add to my pleasure. Mags appreciated the Quality of the Paratha. Even after she was finished her Aloo Gosht she was still picking off bits.
You could eat this just on its own.
Aloo Gosht, probably not on the Menu, but Mags’ Staple Curry, her third in five days. This would be the second one she finished. Served Boneless, it had the Classic Bradford Herb-rich Masala. Too busy eating my own, I only have Mags word for how well this suited her. The Spice Level was exactly to her taste: Chef must have been psychic.
The spiciness was lovely, not too hot, full of flavour. I enjoyed it very much.
Mags would later compare Aloo Gosht to preparing – Stovies. The Ingredients are essentially the same in every Restaurant yet it comes out so differently. She likes the Potato to be on the verge of going to Mash. The Sheesh Mahal had served the Queen of Aloo Gosht a worthy Curry, she ate the lot.
Is this any good? I asked Taj as I completed my Photographic Ritual. He shook his head. I must introduce him to the term – Usual Rubbish.
With the Oil collecting at the base of the Karahi, this Lamb Desi looked so appetising. There was no Dry Methi on top, just Fresh Coriander, unless of course the Methi was Fresh too and mixed in. The full Bradford Curry blast of Flavour hit instantly. Twenty plus years of Bradford Curry eating, it is so Distinctive. One can easily tell Bradford Curry from Glasgow and Manchester, the herb content is the key. Far from being Saag/Palak, the Thickness of the Masala has set the Standard. It is from here that all comparisons are made.
The Bones were a mixture of Rib and Chop, jaggy, care was taken, my Dentist is miles away. The Boneless Lamb was cut Bradford Small, faster to cook. Counting the Meat Content would have been pointless, there was more than enough. Sheer joy. This is why Hector comes to Bradford at every Opperchancity.
The Bill
£19.95. There was a £1.00 charge for the Paratha. The Man from Bradford later explained that as Chapattis and Naan are inclusive, there was a modest charge for the variant. I wish all Restaurateurs would take this on board.
The Aftermath
And so to rendezvous eventually with Craig and Yvonne at the Corn Dolly, an aperitif before an Ale Festival. There will be more Bradford Curry afterwards. The International beckons.