Perth – Praveen Kumar – Lamb Bhuna

Posted on December 17, 2025 by Hector

With Marg still up north, an opperchancity to have the second frozen Curry from Praveen Kumar (Unit 1, Islay Place, Perth PH1 3FU) purchased some time ago, at a price I still cannot verify.

Lamb Bhuna, cooked from frozen, I found myself asking why. Last time, for the Railway Lamb Curry,  I did defrost and reheated on the hob, it worked. This time, in the oven, as per instructions.

Once again, the detail given for the ingredients astonishes. No secrets here. 60% solids, half of which is Lamb. 105g of Meat, a – portion for one – not in Hector’s House.

Basmati would accompany. With Plantain needing used, this would provide the Interesting Vegetable accompaniment.

Lamb Bhuna

Six decent sized pieces of Meat, without the Plantain there simply would not have ben enough – lumps – to make a meal.

40% Masala, just enough. Blended, it looked the part. The Spice Level impressed, the lack of Seasoning did not. Cumin and Coconut were the prominent Spices from the off. Why was there Coconut in a Bhuna? This added a slight unpleasantness to the eating, or was that the presence of Fennel?

The Meat was too tough. Longer cooking required? It was also very dry in the mouth, one is used to moist, Tender Meat, this was poor. Furthermore, the Lamb had not absorbed the Flavours from the numerous Spices. Frozen too quickly after preparation? Surely, another reason to defrost for some time before reheating.

Since the fabled Curry Course, towards the end of last century, Hector has not purchased frozen Curry. Prior to that, the occasional frozen M&S Curry had been sampled, way better, the memory assures. Best part of this meal, the Plantain.

The Aftermath

More football on TV. It couldn’t be four defeats in a row, could it? 

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Glasgow – Shahi Mahal – I’m From a Different Planet

Posted on December 15, 2025 by Hector

Today, Hector considered a visit to Paisley, just to savour the any lingering atmosphere from yesterday’s well earned celebrations. What appear to be the better Curry Houses do not open until late afternoon, by which time the Hector has other Monday activities. Instead, same logic, but close to Hampden Park. Shahi Mahal (452 Cathcart Rd., Govanhill, Glasgow G40 7B2) was therefore the ideal venue. Appropriately, Bus 31, or was that 3-1, took me across the river.

Monday is Quail Day (£7.50) at Shahi Mahal, which was definitely in keeping with Hector’s desire not to overdose on Lamb, especially with the knowledge that this coming Friday sees another Meat Fest.

Zahir, Mein Host, gave a warm greeting as I entered Shahi Mahal at 14.10. The exterior clue that he was on the premises was in place.

The usual display of ready fayre was piled high.

Bateera? – was in effect, my response to his salutation.

Bateera Curry, one portion – was the positive reply.

With a small Naan please.

I can never get more than halfway with the standard Naan (£1.25).

I took the booth nearest the counter, others were occupied. As always, there was a steady stream of Takeaway customers during my visit. I was about to begin answering a questionnaire from my Web Host, who caused me hours of frustration earlier this week, when the food arrived.

The lady brought everything on a tray, jug of water, and a colourful Salad too. The only cutlery was the spoon in the Curry, so fingers for the Salad then. No Raita.

The Salad always arrives, for which there is an unknown charge. I still don’t know the precise cost of anything at Shahi Mahal, there must be a surcharge on everything for sitting in. Still, one always leaves well fed, for a fair sum of money.

I ask for a small Naan, it never comes. Served round, whole, risen, puffy, with blisters forming, and importantly, made from a white flour, there was nothing here not to like. Apart from the inevitable wastage. Compare this with the poor offering at The Village last Monday.

With a Buttery sheen, this Naan was excellent. A Bread made for dipping.

Bateera

The Shorva was hot, I was already hoping it would retain its heat whilst I fiddled with the footery bones. It’s Quail, it’s how it is. Fun, finger food.

Clove and Cinnamon were the first Spices to register. The Seasoning was a delight. Soon I upgraded the Seasoning to a – Wow! With the Spice building, so much Flavour also, and I hadn’t even picked up the leg of the wee bird that was seemingly pointing in my direction – me first!

A pair of Quail, one would certainly not be enough, three tiresome. The exterior Meat was stained brown having sat in the Shorva. The interior Meat was its natural colour, well once cooked that is. Of course this was better than a Chicken Curry, why would such a thought even enter the reader’s mind?

Wishbones, I set aside the first one. Why do we do this? Meanwhile, the pile of little bones piled up in the discard bowl provided. Every bone is a Sucky Bone.

Zahir looked across:

It’s good?

Proper food.

He repeated my reply. I think he liked it.

Three chaps came in, one came over and asked a question I couldn’t make head or tail of. He pointed to the heater plugged into the wall beside me, but not switched on.

Are you cold? – I had to ask. A rhetorical question, however, who knows, maybe he goes around collecting heaters … he unplugged it and took it away.

I’m from a different planet.

That’s a reply I wasn’t expecting. Henge gigs aside, I have never knowingly been in the company of aliens.

The Southside Curry Cafes of Glasgow are rarely warm, it’s December, dress accordingly.

I had three napkins, by this time, all three were saturated with finger wipings. I should make it to the end. The second wishbone was carefully placed beside the other. Why is the Hector so whimsical today? If one embarks on eating Quail, one needs a sense of humour.

Zahir was standing at the end of my table, off for his afternoon break, or is that him going home? He bade me farewell.

The Curry bowl wiped clean, I had more of the Salad. The green, white and yellow bits were abandoned, along with about half of the Naan.

I took myself for a short walk. The fingers needed attention. I happened to look in the mirror, wtf?

With Marg still up north, there was nobody to tell me. The Hector was in a definite state of mellow yellow. The bar of soap was most welcome. Four times I washed my face. And to think that two of my favourite Glasgow Curry Cafes have no facilities whatsoever. Shahi Mahal is indeed a palace in comparison.

The Bill

£13.00 From where this number comes, who knows.

The Aftermath

And so back to the questionnaire. I have a question: is there a UK-based Web Host provider which is reliable and affordable?

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Aberdeen – Rehmat’s Restaurant – Simply The Best

Posted on December 13, 2025 by Hector

There was a family lunch at a so-called Bistro outside Banchory. It’s just as well Curry-Heute does not review over-priced cafeterias serving British Fayre. The plan, formed some weeks back, was to join Graeme R and Euan at Rehmat’s Restaurant (249 George St., Aberdeen AB25 1ED Scotland) for Curry at 18.30. By this time, lunch should have been digested. Little did I know how long it would take for lunch to be served, ninety minutes from arrival to the serving of the main course.

For Hector, Fish Karahi (£11.95) and a Plain Naan (£2.95) was still the planned meal. Ensuring I arrived first, I arranged a large table in the empty restaurant, we would be significantly more than three diners this evening. Served in the Bradford style, Fish Karahi has been Hector’s go to Curry at Rehmat’s for some time. And note, prices have not increased here since the last visit one day short of year ago.

Five further diners, none of whom had been to Rehmat’s previously, including three locals, eventually joined us. They were somewhat bemused by the ice-cream shop entrance, and the near labyrinthine walk to the restaurant at the rear of the building.

This evening, there was our group of eight and a seemingly series of birthday celebrations in a large adjacent group. Balloons aplenty.

The waitress would be kept busy. Twice I had to send her away as we were not ready to order. Ryno and Scott, the weans at the far end of the table, spotted Burgers and Nachos on the menu, cue the wind up. Their choice. We got there in the end, by which time, the Hector decided that tonight, there would be an intake of Lamb on-the-bone, the appetite, suddenly restored.

It was on re-reading my review of last year’s visit, that triggered the desire to have Punjabi Goshat (£13.50), which I have not had here for some time. Euan who has until this evening, avoided Lamb on-the-bone, followed my lead, as did Graeme D.

We would each have Rice to accompany: Hector – Mushroom Rice (£4.75), Euan – Pulao (£3.50), Graeme D – Steamed (£3.50).

Graeme R also opted for Lamb on-the-bone, the Nihari (£14.85) again having been enjoyed here previously. Mushroom Rice would accompany, so no Dipping Fest. I described how I witnessed four chaps at Sheerin Palace (Glasgow), armed with a Naan each, share, but one portion of Nihari. The Asian way of eating.

James, whose previous choices in Curry-Heute have featured wee girly Chicken Dishes, has apparently grown up since his last appearance three years ago. Tonight, he and Ryno both opted for South Indian Garlic Chilli – Lamb (£11.95).

Both ordered Pulao Rice and Bread to accompany, oh to have this capacity once again. Peshwari Naan (£4.95) for James, Garlic Naan (£3.50) for Ryno.

Scott and Donna both make their inaugural appearance in Curry-Heute. Someone this evening, had to order Chicken Curry. Chicken Karahi (£10.95) and Balti Chicken Masala (£11.50) respectively. Steamed Rice for Scott, Garlic Naan for Donna.

Eventually, we were ready to place the Order. Graeme mooted Poppadoms, thankfully there were no takers. Why add £20.00 to The Bill? If they come, they come. They didn’t. Graeme was not denied his small bottle of Cola (£2.25), the rest of us stuck to tap water. Phew!

We settled down for the wait. With the other large group and batches of deliveries being assembled, the kitchen staff were certainly being kept busy. Hot plates were brought to the table at 19.34, not bad all things considered, and a vast improvement over our collective Bistro experience earlier in the day.

The Mushroom Rice was served in a sensible portion size. Sliced Mushrooms, so not as impressive as Curry Pot (Glasgow), but the Rice itself was tasty. No need to comment on the Steamed Rice, the Pulao looked comparable to the Mushroom version.

In my first visit to Rehmat’s, the Bread did not impress, as such I have avoided it. Marg who chose to stay in with the ladies and babies has, of course, ordered Chapattis here over the years. No Chapatti/Roti (£1.20) tonight.

The Naans, or what was left of them by the time I got around the table, could well have improved, a bit. Peely-wally, and needlessly quartered, they were at least risen, puffy, and showing signs of blistering. Interestingly, two of the company would go on to liken the Naan to Pizza. For those with a sweet tooth, the interior of the Peshwari Naan may excite.

I am not going to let any visit to Aberdoom pass without highlighting that only at Rehmat’s, is Bread charged at a realistic price. Beware at all other venues.

With a table groaning with food, there was the realisation that we were one Curry short, a Punjabi Goshat. How had the, otherwise efficient and amiable waitress, not spotted that she only had brought seven main courses? Euan would have to wait for his Curry. He has a long history of disappointments, stories of which belong to the sister Blog – Bier-Traveller. If I ever get round to posting them.

Chicken Karahi

No Capsicum, the first revelation. Indeed, we managed to go through an entire meal with out this being raised. Ryno missed a trick there. Not one Curry presented tonight contained the – dreaded Ballast. In Curry-Heute, further proof of the efficacy of the fayre at Rehmat’s.

That the Chicken Karahi, and the Lamb version for that matter, is not in the Desi section of the menu puzzles.  This is probably why it had yet to be ordered here,  The Fish Karahi, is of course excellent, and justly occupies its place in the Desi section.

Topped with Coriander and Ginger Strips, the Masala was decidedly minimal. Better eaten with Bread of course, Scott will learn. For Hector, the Lamb version hopefully lies in the future.

Scott – The chicken karahi curry delivered bold, up-front notes of tomato and garlic, with a subtle hint of coriander lingering on the palate. The balance was spot on, with a generous ratio of tender meat to rich, well-spiced sauce that never felt overwhelming.

I was initially underwhelmed by the garlic naan, which leaned more towards pizza bread than traditional naan in both texture and flavour. That said, I was surprisingly content with my choices overall and didn’t regret skipping the nachos.

Balti Chicken Masala

Coriander, then Red Onion Rings, and more Masala, is how this Curry differentiated itself from the Karahi. Again, the Masala was on the minimal side, no Soupy Curry here. And with both of these diners and their choices appearing for the first time in Curry-Heute, a welcome addition to the coverage.

Donna – “good spice, good amount of chicken and naan was a bit pizza like”

But would go back.

Nihari

Back to the tried and tested, and served on a plate, not a handi. Topped with a threat of Coriander, Ginger Strips and a wedge of Lemon, the Lamb Shank was swimming in a sea of Shorva. By design, this Curry should be served thus. Graeme skilfully detached the super-soft Meat from its bone. A lot of eating here, and the higher price is justified.

*

Graeme R – Excellent tasty nihari. Just the right amount of ginger and spice, lamb was very succulent.

Two brief comments, things are about to change. Ryno’s following essay was composed using AI, the first time this method of cheating has been employed in Curry-Heute.

*

South Indian Garlic Chilli – Lamb

The Chicken version of this Curry has appeared before, but in the coverage of the Buffet. This was a much more menacing affair. Topped with both Coriander leaves and stems, the Masala looked to be suitably viscous. The piece of Lamb protruding was certainly large. Plenty of Meat here.

James – The food at Rehmat’s, was well presented, the southern Indian garlic chilli lamb did pack a powerful punch however, for the occasional curry goer. Peshwari naan of good size and flavour. Pilau rice – big portion! One between two would easily suffice.

Price excellent for Aberdeen compared to other establishments! And taste certainly on par.

And now for a comment as long as the flight to Australia, where I hope he goes back to, soonest, well after he buys me a pint.

Ryno – My culinary adventure this evening led me to Rehmat’s in Aberdeen, a spot that promised authentic Indian flavours. I opted for the South Indian Garlic Chilli Lamb Curry. What followed was a complex tapestry of heat, flavour, and a few notable points of critique that defined the overall dining experience.

The Star of the Show: South Indian Garlic Chilli Lamb.

From the moment the dish arrived, its rich, deep crimson hue hinted at the intensity to come. The initial spoonful was an exhilarating shockwave. This curry is not for the faint of heart; the ‘chilli’ component is a promise that Rehmat’s absolutely delivers on. The heat was potent, pervasive, and gloriously unapologetic, quickly reaching that magnificent threshold where pleasure borders on pain. It was spicy enough, in fact, to bring on the rare and delightful phenomenon of ‘eye-sweat’ – a clear sign that the chef is operating at an impressive level of heat.

However, amidst the roaring fire of chilli, there was a surprising undercurrent that was perhaps a touch too pronounced: sweetness. While a subtle sweetness can balance the fierce heat beautifully, here it leaned slightly towards being cloying, perhaps muting some of the intricate, savoury spices that I was hoping to detect beneath the capsaicin rush.

One undeniable triumph of this dish was the lamb. Rehmat’s is truly unstinting when it comes to their protein portions. The plate contained a very generous, near-luxurious amount of tender lamb, each piece succulent and cooked to perfection, melting away into the robust sauce. It felt like a truly substantial and honest serving, a clear sign of quality and value.

The Accompaniments and Atmosphere

To tame the fiery beast, I ordered the Garlic Naan. Sadly, this was the first significant misstep of the meal. The naan was disappointingly thick and overly doughy, lacking the light, airy blistered character that makes a perfect flatbread. It was closer to a dense bread than a delicate naan, and its texture didn’t quite complement the elegance of the curry.

The biggest personal drawback, however, relates to the beverage situation. A curry of this intensity screams for a crisp, cold beer – a perfect, effervescent foil to the dense, chilli-laden sauce. It was a big downer to find that Rehmat’s does not serve beer. This omission significantly hampered the overall enjoyment of such a spicy dish, forcing me to rely on water when only a hoppy brew could truly stand up to the heat.

A Glimpse of the Competition

My meal was punctuated by a flash of food envy. My brother-in-law, Scott, was enjoying the Chicken Karahi, and after stealing a small, tantalising bite, I have to admit I was a little jealous. His dish possessed a rich, aromatic depth and a savoury balance that seemed to perfectly strike the equilibrium my own curry was searching for. It stood as a tantalizing benchmark of the kitchen’s potential, suggesting that perhaps another visit is in order to explore a different corner of the menu.

Final Verdict

The South Indian Garlic Chilli Lamb is a bold, assertive dish that offers a fantastic level of heat and a truly generous portion of high-quality lamb. If you love spice and don’t mind a touch of sweetness, this dish will certainly satisfy. However, the thick naan and the lack of a beer option are minor practical points that slightly tarnish the experience. Rehmat’s clearly has the capacity for brilliance, evidenced by Scott’s enviable Karahi. I would absolutely return, perhaps just with a different main course selection next time.

Hector – I may invite you back. And what were those tinnies which magically appeared on the table? Thankfully the waitress did not charge you corkage.

Punjabi Goshat

Back in the land of the sensible, a proper Desi Lamb Curry. Topped with more stems than leaves of Coriander, this Curry was the driest served this evening. There was just enough Masala to match the Mushroom Rice.

Once decanted, the visual feast was most enticing. The customary retained Masala for the end-game, was but a spoonful on the base of the handi. Hector seeks a Dry Curry, this was its definition.

Not the greatest of starts, the first mouthful contained a whole Black Cardamom. Whole Spice, at least the – Desi – box was ticked already.

The Spice Level built as I ate. Super-soft meat, the Seasoning was even more prominent here. So few Curry Houses can served a Lamb Curry with such an infusion of Flavour in the Lamb, again – Desi – tick. The Sucky Bones were both fun and another source of Flavour.

With the final spoonful of Masala introduced to the rapidly disappearing Curry, I wondered where this appetite had suddenly come from. I have been putting off another Big Meat Curry for some ten days. The abstinence worked wonders.

The final mouthfuls, leading to every grain of Rice being cleared from the plate, were moments of realisation, the Curry at Rehmat’s delivers the – Wow!

The depth of Flavour here was impressive, a glorious Curry, and only three of eight can confirm how wonderful it was. Though Graeme R has only provided unrecorded verbal positive comments as he exited the premises.

Meanwhile, Euan was ten minutes behind. I feared Chef might just cobble together something quick. Fortunately, having Lamb on-the-bone, Euan’s Curry had to come from the same source as the two already presented.

This Punjabi Goshat was served on a plate, and had way more – Shorva-esque Masala than that served earlier. Study the periphery, not the same Curry as appears above, however, I believe Euan’s portion could well have been larger.

Euan – On the recommendation of Hector I decided to go for the Lamb Punjabi Goshat. This was a first for ordering a dish on the bone, but worth the wait despite a slight delay. The meat was cooked beautifully in a rich and robust sauce which complemented the perfectly cooked generous portion of Pilau rice.  I will definitely consider the wise recommendations of Hector for further meal choices.

*

Karahi Gosht next time, Euan?

We needed an escape plan. With the waitress still attending to the large group and three more diners having arrived, she could have had some help from next door.

We were paying individually, so there no was no total for us all. Instead, the waitress cleverly had a separate Bill for each of us.

Hector’s Bill

£18.25 The five first-timers were each amazed at how little they paid, especially after the Banchory Bistro earlier. There is value to be had in Aberdoom, here, at Rehmat’s Restaurant.

The Aftermath

Having found the exit, eight strode up towards Union Street. Did Ryno buy Hector a Bier? Aye right.

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Glasgow – The Village “Curry House” – A Mixed Bag

Posted on December 8, 2025 by Hector

Lord Clive and Lady Maggie of Crawley were last at The Village “Curry House” (119 West St., Tradeston, Glasgow G5 8BA) for the Ramadan Buffet. Dr. Stan would join us for the 14.30 rendezvous.

At first, the waitress offered us one of the booth style tables mid-room. Clearly, five of us would not fit on this. Instead, I pointed to the area of seating under the balcony. Never having sat here previously, this was a new perspective. Seasonal decorations confirmed that the nadir of sunlight looms. Marg loves this time of year, the Hector, well, one plays along.

The Lahori Lunch Menu (£8.95) was provided, although this suited Marg, I asked for the main menu, some serious Curry eating beckoned.

Maggie quickly spotted the kilo, Tawa Kirahi  (£49.95), that’s even dearer than London prices, ouch, and no thanks. Yesterday at Staggs (Musselburgh) whilst celebrating Clive’s Big birthday, Jim declared that we are overdue going out for the kilo of Karahi Gosht, we won’t be having it here.

The thought of facing a plate of Meat remained daunting. Then there was last Thursday’s near overdose of Spinach at Kabana (Manchester) which somehow appeared not to have sated the appetite. In conversation with Dr. Stan, I had declared my intention to have Kofta Palak (£12.95), Nan Bread (£3.25) to accompany. The Village is the only Glasgow Curry House known to Curry-Heute where this wondrous creation is available seven days a week. I fully expected Dr. Stan to follow suit, however, so rare are his visits here, he was not for missing out on The Village classic – Lamb Desi Qorma (£14.95) accompanied by Veggie Rice (£3.95). Wot, no Mushrooms?

I had promised Clive his favoured Keema Naan (£4.95). Perhaps thereafter, the choice of Curry would be incidental. What does a man have with a Keema Naan? Keema Mutter (£12.50)! Can a man have too much Mince?

Maggie was all over the menu. In her own time she found Dhansak Gosht (£13.95) and announced Mushroom Rice (£3.95), to share. Such is the modest portion of Rice at The Village, the Hector wouldn’t be sharing a portion of Rice with anyone.

From the Lahori Lunch Menu, Marg chose Vegetable Pakora, then Lamb Curry with the two Chapatti option. She only ever eats one. A glass of Mango Lassi (£3.50) was her indulgence for the day.

Not to be outdone, Maggie announced a Starter – Vegetable Pakora (£4.95). Unlike two days ago at Curry Pot, Dr. Stan was not tempted to follow her lead. Maggie ordering a Starter usually leads to half of her main course being abandoned.

The waitress took the Order. Dr. Stan discovered that his Desi Qorma would be served on-the-bone regardless of his preference. Maggie pitched a – medium – Spice Level, Hector – medium plus, whilst Clive opted for – Spicy.

The Hector has learned not to ask for – Spicy – at The Village. Depending on which Chef is on duty, Spicy can end in tears. Clive would manage whatever came his way.

Jugs of tap water was the only tipple, well, apart from the Mango Lassi which appeared to be good value. Who drinks with a straw?

Vegetable Pakora

Today was the first time I have seen the Lunch Menu and full portion side by side. Three pieces versus five, and the latter had the extra Dip.

Once again, a piece of Pakora came Hector’s way, for review purposes. Despite the likelihood of having been double fried, the Pakora tasted fresh.

There was an instant blast of Spice, the Seasoning impressed also. Decent Pakora. The main participants had their say.

Marg – Crispy on the outside, potato, vegetables & spice on the inside. Enjoyed the red & sweet sauce to dip the Pakora into. A very small salad accompanied the dish. 

Maggie – odd number 7 pieces. They were tasty and large.

I counted – five.

There was an appropriate wait before the mains were presented.

As expected, Marg only had one of her Chapattis, and Hector just over half of the Plain Naan. Served in quarters, I forgot to ask for it to be served whole. This was as poor a Naan as I have encountered for some time. Thin, the merest hint of burnt blisters forming, unrisen and a hint of Wholemeal Flour as with the Chapatti, totally uninteresting.

The Keema Naan was similarly served in bits. I always look for individual grains of Mince, here was the lesser Paste/Donner-like sheet spread across the interior. It was duly devoured, so Clive had no issues.

Dr. Stan, sitting at the far end of the table, did not disclose what Vegetables were mixed through his Veggie Rice. Other than a piece of something green, the photo reveals zilch. The Mushroom Rice was as Hector usually orders when having a – Curry – at The Village. Curry Pot (Partick) has set the standard for this accompaniment, as was confirmed by four of us two days ago.

Kofta Palak

Four Meatballs were smothered by the Spinach-rich Masala. The Meatballs themselves were lacking both Seasoning and Spice.

A bit peely-wally, I had to wonder what had happened here. The Seasoning in the Masala was a tad below the Hector idyll. Still, there was a good blast with the Spice building towards – medium-plus – as asked for.

In my mind throughout was the same Dish as served at Karachi (Bradford). I’m sure The Village has matched this level of satisfaction for a Kofta Palak previously, not today.

Lamb Curry

The smaller karahi for the Lunchtime Menu, this quantity definitely suits Marg. I didn’t have to sample this to know that this wold be a fine example of The Village Curry. 

Marg: A smaller dish, with a thick rich red sauce full of spice and flavour. Large pieces of tender lamb cut easily and I used the Chapatti to pick up these smaller pieces. A very satisfying meal with the Mango Lassi a perfect change.

*

*

*

Dhansak Gosht

Daal – said the waiter as he placed the karahi on the table. I had to assure Maggie that Daal/Dhansak is the same thing.  How this offering was allowed to leave the kitchen baffles this observer. Swimming in Oil, the excess should surely have been dabbed off. Large Lentils, I think we both expected more of a – mash.

Once Maggie got underway, I had to ask about the quantity of Meat in her Curry. I could see none. Maggie assured me there had been plenty, she had eaten it.

To deal with the Oil, I advised Maggie to stir it into the Lentils, there was an appreciation that here lay the Flavour. In the end, half a karahi of Daal was abandoned.

*

Maggie: Large portion, the first thing I noticed was the ghee. Too much for me, needed a good stir as all the spice was in the ghee. Large pieces of lamb no gristle. Mushroom rice large portion enough to share. Not as good as Curry Pot. 

*

*

Keema Mutter

The peripheral Oil was a bit more than required. Again, once mixed in, fine. I have never dared to have a Keema Naan with Keema, maybe I should try it. Clive:

I asked for it spicy, it was. The spice level, same as Curry Pot, hot, not too hot.

Texture not oily. And as for the Naan – generous Keema, seems in there.

Lamb Desi Qorma

As has been written oft in these pages, the Curry that made Hector resident at The Village in the pre Curry-Heute days. It’s all about the Masala, viscous, The Village Curry Taste at its finest. To go to The Village and not have this Curry takes self discipline. Dr. Stan:

It was really good, well spiced, tender meat, I’ve forgotten how it was, the Desi Korma.

Quite a mixed bag, varied quality, it’s all down to which Chef is on duty. There is always great Curry to be had at The Village, today, some of us had it.

The Bill

£87.40 Five diners, all well fed, great value.

The Aftermath

Mr. Baig, Mein Host, had acknowledged us in passing. Our departure was low key. After a week on the road, today was the last party. When will Hector sit down and face the now seemingly – daunting task – of facing up to a Lamb Curry?

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Glasgow – Curry Pot – Four Came, To Dine

Posted on December 6, 2025 by Hector

Lord Clive and Lady Maggie of Crawley have reached Scotland. There is a Big Birthday celebration tomorrow, without Curry, so not mine. That gives today and Monday as the Curry opperchancities. Always keen to try new Desi venues, Curry Pot (139 Dumbarton Road, Glasgow G11 6PR) was chosen for today’s Saturday afternoon ritual. Dr. Stan, who has been in our company all week, decided to join us at one of his many local outlets.

14.15 was the rendezvous time, Curry Pot is usually open by 14.00, though Simrat, Mein Host, would later insist they are open from 13.00 on Friday, Saturday and Sunday. Curry-Heute has established otherwise.

There was debris on the middle table which accommodates four. This was no ordinary debris. One of the Chefs quickly cleared away a traditional karahi which had contained something definitely not on the menu.

Staff lunch? – I asked.

No, an early customer. So who was and what was had that required the special presentation?

A young lady, who, in time, would become front of house, lit a jostick. Atmosphere. Just how many people were in the kitchen? The start of another busy day at this humble Partick Takeaway with minimal seating.

The Hector was still not in the mood for Lamb and so, wait for it, went for a Vegetarian option – Mixed Vegetable Curry (£7.95). Maggie took my advice and chose Lamb Curry with Ginger (£9.50), the Curry which made me take note earlier this year. Clive was manipulated into having Lamb Karahi (£9.50), the only Lamb Curry at this venue not reviewed to date on Curry-Heute. Clive was willing to take the risk that he would not overdose on Capsicum. Dr. Stan would stick with his customary Lamb Saag (£9.50).

Having enthused at length about the Mushroom Rice (£4.00), which is not on the dine-in menu, three portions would be duly ordered. I assured Simrat that is the only reason why we were here – the best thing on your menu – was delivered, tongue firmly in cheek. Clive would be denied his preferred Keema Naan, a Garlic Naan (£3.75), to share with Maggie, was in order.

I had advised the first time visitors that at Curry Pot, portions here are – Tapas-plus. For Hector, a guaranteed plate clearing quantity, for the others, a Starter was required. Some ridiculously large Starters were mooted, the Hector got things under control. Despite having binged on Takeaway Vegetable Pakora from Delhi Darbar (Dumbarton) last night, Clive and Maggie would share another portion here (£5.95). To this Maggie added Cucumber & Cumin Raita (£2.95). Dr. Stan joined the Pakora brigade.

Having taken the Order, Simrat brought out some Poppadoms and Spiced Onions – to keep you going. This is how it should be.

*

*

*

The Starters duly arrived.

Vegetable Pakora

Six good-sized pieces in each, with the usual Chilli Dip, and a token Salad. A decent presentation, and proper plates with metal cutlery, never to be taken for granted, sadly.

Somehow, a Soupçon came my way. Not to be refused, for critique purposes only.

Well fired, dry to start, the Dip livened things up.

I sat and watched my fellow diners devour their Starters. Maggie overlooked the presence of the tiny tub of Cucumber & Cumin Raita which she had ordered. Dr. Stan had availed himself of this assuming it was included. Simrat, why are you charging £2.95 for this toty offering?

With phone orders aplenty, the chaps in the kitchen were being kept busy. Who has Curry delivered mid Saturday afternoon? One chap did come in to collect his, he studied our fayre closely.

The Mushroom Rice here, well, come and try it. Enough to cover a plate, tasty Rice, and Mushrooms that are always fresh. The Garlic Naan was served in quarters, space here is at a premium I suppose. Pale, but risen and puffy, it is the first Bread I have seen at Curry Pot. Mushroom Rice.

*

Mixed Vegetable Curry

Ginger Strips, a threat of Coriander and chopped Syboes topped the handi full of Vegetables. Cauliflower, at this stage was the standout.

On arranging the Vegetables on top of my plate already filled with Vegetables, Carrot now stood out. Just how much Carrot was there? Green Beans and Peas were uncovered, the latter not listed on the menu. Where was the Potato, the most important of all the Vegetables, surely?

Simrat came out from the kitchen to check all was well.

No Potato? – I put to him, just as I discovered two small pieces.

The abundant Carrot and Cauliflower had just enough crunch. The Potato, such as it was, perfect. Tossed with onion tomato masala – there was just enough here to make it Curry. I feared Soup, enough Masala to create a moist plate of Vegetables.

The Spice Level built towards – medium-plus. The Seasoning was below my level of preference. There was a Sweetness, probably from the Carrots. Curry/Biryani is the only time I eat Green Beans.  Fine when mixed in with an array of Vegetables, awful when served as the only one on the plate, as Mother used to serve them. The wee blast of Flavour from the Peas, always welcome.

Such a variety of Textures, so many Interesting Vegetables, one could get used to this.

More Spuds, less Carrot next time, Simrat, if I ever order a Vegetable Curry again at Curry Pot.

Lamb Curry with Ginger

The Soupiest of the Curry served today, Rice definitely required, however, there are those who enjoy dipping their Bread. I am overdue having this once again. Maggie was positive about her choice from the start:

Portion size was spot on for one. And for those that like a bit more, a Naan Bread or Starter provides a top up.

The spice level was adequate. The meat was very tender. Lots of juice to be mopped up. Could have had more ginger in it as it was in the title of the dish.

Mushroom Rice was excellent.

Lamb Saag

The appearance was decidedly more appealing than that served in the surprisingly enjoyable Spinach + Potatoes had by Hector at Kabana (Manchester) three days ago.

This was a smooth puree of Spinach. Dr. Stan:

Usual good curry, very rich in spinach. Not too hot hot, could have been hotter for me.

Tender meat, enjoyed the half mushrooms.

Enjoyed the Pakora, crispy, spicy, lovely, I was quite hungry.

And now for the big moment. Was the Karahi at Curry Pot the excuse to serve Stir Fry with lots of Onion and Capsicum, or just the cop-out that Mainstream Restaurants serve up?

Lamb Karahi

Topped with Ginger Strips and Coriander, the large pieces of Meat protruded from the decidedly Minimal Masala. So far so good. The Masala appeared to be Tomato-based. I made a point of securing a further photo once Clive had decanted.

Yes, a couple of pieces of Ballast, Simrat has always assured me the Peppers could be withheld. But what would be left. No Big Onions either. This ticked Hector’s boxes, a decent looking Karahi Gosht. I shall be back soonest to sample this. Clive:

Excellent, spice level was spot on between hot and not too hot. Lamb was cooked perfectly, very tender without being cooked to death. The right texture, not soupy. To many peppers for Hector, but not overloaded.

Mushroom Rice was as recommended, lumps of whole mushroom in there.

All plates were effectively wiped clean.

The Bill

£68.50

The Aftermath

Time for an updated photo of Simrat, the last was a decade ago.

I promised to return. But before then, en route today, I spotted Curry Fi on the other side of the railway bridge at Partick. There is a Lamb on-the-bone Korma which needs to be investigated.

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Manchester – Kabana – Iterum

Posted on December 4, 2025 by Hector

With – The Company – moving north-westwards to Preston, there was a mandatory change of train in Manchester. Unlike Monday’s impromptu visit to Kabana (22 Back Turner St., Northern Quarter, Manchester M4 1FR England), today’s was planned.

Fried Fish (£6.00) was already arranged, my alternate Order here from Lamb Karahi (£7.00). No Fried Rice (£2.00), no Naan, maybe Mix Veg (£5.50) would make the ideal accompaniment?

Arriving at 12.45, both Rizwan, Mein Host, and Laala, Chef and his second in command, were in their positions at the counter. Salutations completed, the availability of Fish was confirmed. A quick glance at the board, no Mix Veg. Today, Spinach + Potatoes (£5.50) had replaced it. Oh, why not?

Fried Fish, Spinach + Potatoes, no Rice, no Bread – was duly relayed.

Mixing it up – was Rizwan’s observation.

I parked my bags under the cutlery shelf, a sensible spot as it happened, and took an adjacent table. The tall jug of water, a style spreading across the land, was already on the table. The cutlery, how much did I appreciate the presence of stainless steel? Rizwan brought the Order a few minutes later, two separate plates, no foliage today.

Fried Fish

A mass of Pollock, in a Spicy Batter, was accompanied by Spiced Onions, a slice of Lemon and a humble Salad topped with Raita. The Fried Fish was clearly the focal point, but little did I know how much the other items on the plate would add to the overall enjoyment.

Spinach + Potatoes

A new addition to the coverage of Kabana in Curry-Heute, this was decidedly – unappealing. The Spinach Mash, which I tend to avoid, smothered the Potatoes whose discolouration confirmed they had absorbed whatever Spices had been added to this creation. The Potatoes, I therefore knew I would enjoy, I braced myself somewhat for the Spinach.

I arranged half of the Spinach + Potatoes beside the Fried Fish and its accompaniments.

The Spinach was thick, stringy, surprisingly, there was quite a bit of Spice here, which kept building. The Seasoning was right on the button. The Potatoes, soft and fluffy, were a delight, their natural Flavour still coming across. Together, quite a contrast of Textures.

The firm Fish had a white interior which contrasted markedly with the applied coating. The lack of Seasoning here was worrisome. I had to ensure that every piece of Fish placed on the fork had an appropriate quantity of Batter included. Together, the magic would happen.

With the three main components studied, I tackled the Salad. This was as much to do with the avoidance of leaving too much on the plate as any interest in what was actually there. Suddenly, the meal took on a new dimension. Citrus, I had squeezed the Lemon, but this was more pronounced. Vinegar, but from where? The Raita possibly, no, it was whatever liquid was accumulating beneath the Spiced Onions. The Fried Fish burst into life, figuratively speaking. A moment of synergy, Fish and Potatoes, not unheard of, but this array, spectacular. Normally, I would have had a separate bowl of Masala from the Lamb Karahi to give the Fish a hand. The Salad had this ability all along.

The Bill

£11.50 By taking the slow train across The Peak District, the saving effectively paid for my lunch.

*

*

*

The Aftermath

A chat with Rizwan, I remarked on the wonder that was the liquid with the Onions.

I confirmed that – The Company – shall be here in force for our traditional end of January visit.

Meanwhile, Rizwan made me aware of an online series – Bill and Dom Eat The World. Kabana is featured in episode six. Have they reviewed Curry in five continents? Curry-Heute has.

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Sheffield – Ayubowan – Sri Lankan Street Food

Posted on December 3, 2025 by Hector

On Monday night at Rutland Arms, the barman asked:

Have you had any good Curry since you have come down? – or words to that effect.

He was able to tell me that it was four years since my last visit to Sheffield. Then, we had spoken at length about all things Curry, but that was at Kelham Island Tavern, not here. It is always good to be recognised.

He had a new place for me, and gave instructions on how to find it. And so yesterday, with TK Maxx as my navigational beacon, I located Ayubowan – Sri Lankan Street Food (Sheffield Plate, 31-32 Orchard Square, Sheffield S1 2FB, England).

As I had already been to Naan Heaven, it was very much a recce.

Today, no more Lamb, I’ve had enough – pro tem. The Curry options at Abuyowan, without Lamb, did not tempt, another day.

Let’s have some different – Nasi Goreng (£13.00), a dish from beyond the Indian Subcontinent, and nothing to do with the chap who lost half the Luftwaffe, in matter of weeks, over southern England and the Channel.

The Bill

£15.00 Including a can of fizz

Sheffield Plate is one of two eateries in the city centre, this venue being smaller than nearby Cambridge Street Collective. Here the majority of stalls sell Asian Fayre of varying styles. Nothing Lahori/Punjabi.

Buzzer #5 soon sounded, I went up to fetch my tray.

Wooden cutlery, again, in the city of stainless steel. I simply cannot abide putting this stuff in my mouth. There is a horrible, tingling reaction, the taste of wood dominates all. Disgusting. I’ll have to bring my own, as I did on RTW-80.

Nasi Goreng

The fried egg on top made this a standout Dish, quite a departure from Egg Fried Rice. Onion, Carrot and Syboes were mixed through the Soya Sauce infused Rice.

The Seasoning was full on, all down to the liberal addition of Soya Sauce. Flavour-wise, not a complex creation, hence my preference for – Indian. The Chicken, yes it sneaked in, was also stained brown, same Flavour as everything else.

Any pleasure which may have been accrued in the eating, was spoiled by the sensation created by the wooden fork. This is a hideous way of transferring food from plate to mouth.

As far as lunch was concerned, this did the job, sufficiently filling, no more.

Next time, I trust I will be in the mood for something better.

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Sheffield – Khyber Diner – Late Night in Wicker’s World

Posted on December 2, 2025 by Hector

It was a long day, songs shall be sung about the wait for lunch at Naan Heaven. As closing time approached, Clive and Maggie declared a severe case of – The Munchies. Imran’s Diner on Wicker was reportedly open until 02.00, places nearby even later, sorted. Despite there only being one visit to date, Hector has  celebrated the Curry at Wicker Kebabish, nothing to do with a chain of a similar name. This splendid Desi Curry House does not stay open late. Having had a decent Lamb Curry earlier, despite what else is written, no more Curry-Heute, bring on the Kebap.

As we reached the end of Stanley Street, behold, food Disneyland. Imran’s was open, but the tables were standing only, we took a look at Khyber Diner (54 Wicker, Sheffield S3 8JB, Yorkshire, England).

Bright, spartan décor, but there was a line of chaps, each with their role clearly defined. A Donner Kebap was a possibility. Lots of Chicken on display, an illuminated board with lots of Chicken Burgers. Chicken, solid meat, never really a Burger, whereas Chapli Kebab is ground Meat.

Despite ever eschewing Chicken Curry, Hector is partial to a KFC, or better still – Nando’s. Hang on, the last board, loadsa Chapli.

Naan and a drink included? I did not need Bread, time to negotiate a combination not on the board.

Two Chapli, one piece of Chicken, nothing else.

The Bill

£9.00 Haggling didn’t work.

Clive was having Donner Meat on a Naan, lots of Chilli Sauce.

For Maggie, a piece of Chicken and a mass of Wedges. Wedges, a fine alternative to Chips.

Chapli & Chicken

A token Salad, I had asked for the Tomatoes, the greenery was in the tray before I could stop it. Chilli Sauce and two large Chillies, just in case.

The crunchy batter and the Chicken skin is where all the interesting flavours were absorbed. Beneath, white meat, fun to eat, fingers of course.

These Chapli were unlike anything encountered previously. The looser Texture suggested they had been been hand made, and recently. The well-fired exterior masked a less well cooked interior. I would have preferred a balance here. Had they been deep fried or grilled?  Possibly both.

The Spice Level took me by surprise, some would not have coped. This accentuated the comparative mildness and sweetness of the Chilli Sauce. These Chapli definitely required more Seasoning, Spicy yes, Sodium Chloride, no. A pity.

Two Chapli, always an indulgence. I deserved it.

Instead of heading back across the Don to Shude Hill, I popped into the other brightly lit venue across the street.

Abaseen Dinner (39-41 Wicker, Sheffield S3 8HS, England) is slated by many online, such assaults make me wonder who is out to destroy them?

A vast place, empty, there was only one chap ordering Takeaway. Expecting only the usual late night Fayre, on spotting what was definitely – Desi Curry on the menu, I had to ask.

Do you serve Curry this late?

Indeed, so next time in Sheffield, who knows what might happen on Wicker?

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Sheffield – Naan Heaven – If you have an hour, or more, to spare…

Posted on December 2, 2025 by Hector

A few days in Sheffield, Hector has the opperchancity to go exploring new venues.

Naan Heaven – Desi & Indian Restaurant (82 London Road, Sheffield S2 4LR England) showed up, part of a cluster of Curry Cafes on the west side of Bramall Lane. On previous trips, Hector has celebrated Apna Style, which lies further south. By coincidence, today saw the publication of the Hillsborough Report, Sheffield’s other football stadium.

Martin and Dr. John agreed to partake in today’s sojourn, a brisk half hour walk from Shude Hill, negotiating multiple cycle paths, with the sun in our eyes. We arrived at Naan Heaven bang on 13.00, five customers were in situ, the premises, as expected, bijou.

We are three, where would you like us? – I asked the young chap front of house, Mein Host. He didn’t move the two small tables together, but sat us adjacent to young chaps who were finishing an impressive looking Nehari (£12.49) and a less appetising Lahori Channa (£5.99).

With the menu on two screens, we studied the Fayre. Something different was foremost in Hector’s mind, Lambed out. Kofta Channa (£7.99) and of course a Plain Naan (£1.25) could meet my requirements. Dr. John opted for Chicken Curry (£9.99) with a Plain Naan and Plain Rice (£2.99). For Martin Lamb Curry (£14.99), note the flexible pricing, and a Plain Naan. A can of fizz (£1.25) for each of us.

Individually, we started to relay our Order.

No Kofta.

Mein Host then decided to bring us the menu. Strange.

OK, Lamb Curry for Hector.

There was no consultation as to what level of Spice we might desire.

The three would be diners sitting behind me questioned Mein Host about the timing of their Order. Who knows how long they had been waiting. The two young chaps certainly did, they offered us a Soupçon of their Nehari.

No bone, a Nehari without the shank/bone. With the red oily Shorva that I could never make, this was potent, full of Flavour. A medium Spice Level and well Seasoned, impressive. A view shared by the three of us.

The chaps reached their limit, the Chana abandoned, they gave us the Nehari and paid for a fresh Naan – for us.

To keep you going – they advised that we would would be waiting some twenty minutes.

The Naan never arrived.

The Nehari was therefore abandoned. In time, a tall turbaned chap came from the kitchen to clear the table. What Mein Host’s role is at Naan Heaven was now being questioned. Where were our drinks? Surely these could have been presented during the wait?

The wait well underway, the passing of time was slow. Hector booked flights to Athena for next autumn, the ritual trip. The three diners received their food at 13.40, again they had questioned how long it had taken. Three stuffed Naan, one Curry to share, Bread with Curry, the antithesis of how we approach matters.

The sound of frying was audible, for whom was something being fried? What was going on in the kitchen?

Curry 55, later Dr. Stan would remark – how many Robins is that?

At 13.55, Mein Host brought out two karahi with the Lamb Curry, Martin tore in despite there being no Bread.

The Naan arrived after a few more minutes, whole, risen, peely wally, no blisters, Sesame Seeds, so not really – Plain,  a sensible size.

No eating utensils.

Can I have a fork or spoon please?

Acknowledged, but nothing happened.

Can we have our drinks? – asked Dr. John, whose frustration was most apparent, more-so having just seen his Chicken Curry.

Can we have cutlery please? I need to be able to eat my Curry.

A plastic knife and a wooden fork were presented. I hate eating with wood.

Can I have a cup?

One was provided.

Do my friends not get one?

The Plain Rice was a Euro portion, way more than any single person could manage. Definitely – for sharing. Neither Martin or I required Rice.

There was an apology for the wait. The reality, food prepared from scratch should be more authentic than that served from – The Big Pot.

Is this your first day? – I asked Mein Host. Apparently he had been let down by other colleagues, and the turbaned chap was new.

Lamb Curry

Served on-the-bone this was already way better than was anticipated. The Meat count was into double figures, and even allowing for the bones, plenty of eating here, so good value. Tomato-based, with peripheral Oil, the Masala was most inviting. The appearance therefore said – Karahi – rather than a straightforward – Curry.

The Spice Level was – medium plus, so well judged. With no Chillies added, that is where it would remain. The Seasoning was sufficient to bring out the Flavours. The Oil/Ghee also played its part here, quite a distinctive overall Flavour. Super-soft Meat, mostly eaten with the fingers, the wooden fork was therefore used as a shovel to force the Masala on to the Naan. No Whole Spices were encountered, yet this creation was certainly – Desi. Simple, effective, tasty.

Martin offered the following:

Meat was tender, and somewhat flavoursome. The sauce was slightly too oily for my liking. Spice level was a little below what I would have wanted. The addition of fresh ginger strips would have been most welcome.

Was it worth the wait – no, was it worth £14.99 – no, would I visit again – no.

At least it wasn’t raining for the walk there and back.

We agreed that the Shorva served with the Nehari had way more Flavour and would have been the better choice.

*

*

*

*

Chicken Curry

Nobody expected this. John failed to recognise this as – Curry. The excess of Oil/Ghee was simply unacceptable. Just as well John had ordered Rice, this would have been a heart attack on a plate otherwise. Topped with sliced Green Chillies, the Meat was smothered with the most minimal of Masala. OK, Chicken is pale, but the lack of colour here puzzled. Namkeen! Was this in fact a Namkeen Karahi, cooked with Salt & Pepper? John had never encountered Namkeen previously. No Soupçon for Hector, so this cannot be verified. Why had the menu not given more information. Why was Mein Host not able to advise?

As with Martin, John was less than satisfied with his experience at Naan Heaven:

55 minute wait for the worst “chicken curry” I have ever had with possibly the worst service ever experienced in a UK restaurant.

Well, he had ordered Chicken Curry, no sympathy here.

The Bill

£17.49 My share, we paid separately.

The Aftermath

With my fellow diners waiting outside, I gave the Calling Card and introduced Curry-Heute. Many apologies followed. Not a good day to have Hector visit.

I assured Mein Host that I would praise his food, but as for the rest, well. 

2025 menu

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Manchester – Kabana – Your journey has been updated

Posted on December 1, 2025 by Hector

Your journey has been updated – which is Avanti-speak for – your 10.38 train is cancelled, your seat reservation is no more, take either an earlier or later train, we don’t give a … it rained overnight, nobody designed a railway to cope with that.

And so Hector found himself at Glasgow Central queuing for the 08.00 along with some like-minded peeps. Sheffield, via Lancaster and Manchester, all being well, an unexpected stopover at the latter meant only one thing.

It was 12.20 when Hector entered Kabana (22 Back Turner St., Northern Quarter, Manchester M4 1FR England). There was no sign of Rizwan, Mein Host, but his sixth sense must have kicked in. Having exited from his hidey-hole, the usual exchange of greetings followed. Rizwan asked what I was having, as if it would vary. The first of any cluster of visits to Kabana has to be Lamb Karahi on-the-bone (£7.00) with Fried Rice (£2.00).

Having parked my luggage out of the way, I squeezed myself on to the table nearest the door. Draughty!

Such is the rapid turnover of customers, I had already identified a better spot soon to become available. As Rizwan brought the food, he too noted the same locus. A quick wipe down by a colleague and all was set.

Lamb Karahi

The foliage had already been added at the counter, so no naked photo today. Abundant Coriander, diced Ginger and sliced Green Chillies topped a mass of Meat, some on-the-bone. Beneath, a portion of Rice, which on a good day I could manage. Today was very much a rushed job, the stress of actually getting here had diminished the appetite somewhat. Get the excuses in early.

Cloves! I can only be in Manchester. I wouldn’t encounter a whole one, but their presence was marked. Black Peppercorns and a best avoided Black Cardamom, the Whole Spices which were unearthed. Today, the Seasoning felt a tad below the Kabana norm, the Spice built, and kept on doing so. Ah, the Chillies, without even thinking, I was taking these in with something approaching gay abandon. There was no stopping me. The three components of – the foliage – greatly enhance the Curry.

Curry, it is Curry, and Rizwan can call it Karahi if he chooses. Much of the Masala disappeared into the Rice. This makes for tasty Rice, and scoff it I did.

Much has been written about the outstanding quality of the Lamb as served at Kabanahttps://curry-heute.com/recommended-curry-houses/kabana-manchester-england/. Today’s lacked that almost velvety texture enjoyed here over the years. It wasn’t necessarily giving back Flavour other than its own meatiness. A new Monday morning batch, or was it a case that Saturday’s equivalent at New Cafe Reeshah (Glasgow) was even better?

Regardless, the unique Kabana blend of Flavours were present. Karahi Gosht twice within forty eight hours, both a different experience.

Had the Lamb, Rizwan says there should be Fish on Thursday for my planned stop-off in Manchester.

The Bill

£9.00  Outstanding value

The Aftermath

As I had approached Kabana along Thomas Street, I noted that Yadgar Cafe has gone. The adjacent Al-Faisal Tandoori went last year, two rivals, this can only be good for business at Kabana which has set the standard of Northern Quarter Curry Cafes, and so must surely continue to thrive. I managed to get my customary comment in regarding the transformation of Al-Faisal into a Kebab House.

Any idiot can grill meat, it takes skill to make a Masala.

When Dr. Stan eventually arrived in Sheffield he somehow took the train I was booked on, although it become the 10.36 to Preston and arrived ninety minutes late. Delay repay?

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