Well, that was Wales, my third visit. Coincidentally, today was the third time I had set foot in Birmingham and only my second ever Birmingham Curry. As Five of the Six walked down from New St., via Hurst Street to our respective Ibis/Travelodge, Craig and Yvonne pointed out the Maharaja. They assured me they had been impressed last time in Britain’s Second City.
Nobody else was up for Curry-Heute two or three days in a row. Even Hector was questioning his sanity, however, what are the alternatives? This is the Food I prefer to eat and would do ad nauseam except at home where I have to cater for someone else.
Entering Maharaja just before 23.00, I was informed that they had stopped serving. I asked The Waiter where I should go, a risky question.
He opened the door and pointed down the street. About one hundred metres on the left was James Dahl (The Arcadian, 70 Hurst St., Birmingham B5 4TD, England). Did he actually say James Dahl?
The Arcadian is a modern development which may be trying to rectify the Architectural Horrors of the 1960s. Let’s face it, what The Planners have done to New Street et environs is horrendous.
James Dahl looked to be a new venue, a contemporary layout in a building which is on a curve, one could not therefore see the far side of the Restaurant. I was shown to a small table on the extreme left.
Once again The Hector was asked if Poppadoms were desired.
Are you giving or selling?
That was the end of that conversation.
The Menu had a couple of unusual items which are worth drawing attention to: Scotch Bonnet/Naga (£9.95) speaks for itself, however, for the record – Cooked in traditional, Bangladeshi style with entailing exotic naga chillies. Hot, also the Murgh Bahar Special (£16.95) – Indian feast dish comprising tandoori chicken, spiced minced lamb and whole egg cooked with onions, peppers, tomatoes and a mixture of exotic spices served with pilau rice. I felt no need to prove I could eat a Spicy Curry, what would the Curryspondents think if Hector ordered Chicken? A Whole Chicken stuffed in this manner could be a Veritable Feast. Vielleicht beim nächsten Mal.
After Methi on previous evenings, Hector was in the mood for Pickle, nothing to do with previous activities today.
Achari (£9.95) – Cooked with onions, garlic, peppers and Indian pickles to create a unique dish. Medium.
Satkora (£9.95) – Traditional Bengali dish cooked with highly flavoured spices and Bangladeshi lime to bring a tangy, spicy and exquisite flavour.
A choice had to be made, I would take advice. I asked the latest Waiter:
What is the difference between the Achari and Satkora?
This one is nicer. Lamb Achari it was, Peppers withheld.
I was assured that the Sauce would be Thick, Minimal and Spicy.
A Paratha (£2.95) would accompany.
You want rice?
Is the Paratha that small?
A Sparkling Water (£2.50) completed the Order.
It is worth noting is that – All Vegetables – can be added for an additional £0.75. One often wonders if say the order is Lamb and Mushroom, they cut back on the Meat? By this method, the added Interesting Vegetable of choice is an add on, extra.
Both Achari and Paratha were served Piping Hot, Great! The Achari portion appeared to be small in the large white bowl, this was deceptive. The Meat was easily in double figures.
Lamb Achari
The Masala was far from the Soup I had seen so much of last night in Mumbles, it could have been Thickened, possibly with Cornstarch. Appearances can be deceptive – as a Curry Expert once wrote, very recently.
The Paratha was already Quartered which spoiled the fun, I prefer to tear off strips from a whole. The Paratha was Layered but not Flaky, resembling a Large Tattie Scone.
The initial tasting impressed. Ginger hit the back of the throat, Pickle hit the palate. This was a Powerfully Flavoured Curry, just what the Hector wanted. The Level of Spice and Seasoning was approaching what some might consider to be the Limits of Comfort, Tremendous, Brave. The Succulent Lamb was cut flat and started to feel endless, there was a lot of Meat here, Quality Lamb. The Oil collected around the edge of the plate, more pleasure when dipped. As progress was made the full force of the Pickle and Spice confirmed that this was going to be a memorable experience. Many Chefs would not have the courage to serve such an Intensely Flavoured Curry. I would most certainly order this again.
The Bill
£16.94. This included a £1.54 Service Charge. Service Charge? No Tip then.
The Aftermath
The Calling Card was handed to the Waiter, moments later there was a reaction.
Mein Host, Husban, came over to introduce himself, he sat beside The Hector, twenty minutes later…
This was the perfect conclusion to a most enjoyable meal, the Opperchancity to talk – Curry.
I congratulated Husban on the Quality of the Dish served. I had to mention my preference for Whole Paratha. The Curry-Heute Campaign was outlined, my dislike of Capsicum had to be mentioned. I was told that the Service Charge was – Optional. (Interesting)
James Dahl have been in operation for six months. I was introduced to the other brother whose joint operation this is. Ah, the Lawyer – I said. How did you know?
A Chap had sat at my end of the Restaurant adjacent to the Bar throughout my visit, evidently part of the setup, but not here to work. My observation amused.
This took us to discuss the Next Generation. How many of the Sons of the Curry Entrepreneurs wish to continue the business? I related the rise of the Grand Buffets in Scotland, the worst of everything. I have been told that one Scottish Chain is owned by such a Son who is in effect putting his Father out of business.
We went through the list of Cities/Nations on the Curry-Heute Website, for once India impressed. I had to relate the Bradford system: choice of Three Chapattis/Naan/Paratha included in the price. Profits out the window then? Then the ridiculous price of a Chapatti in Aberdeen, hopefully I had not just shot myself in the foot.
There had to be more photos, Husban and Hector, the Brother, finally The Waiter who had taken the order.
A Great Conclusion to a Great Curry. Thanks, Husban.
I’ll be back, one day, for the Murgh Bahar Special.
