The final Curry of 2018 is in Huddersfield, at a new venue for Hector, Sher e Akbar (80 Blacker Rd., Birkby, Huddersfield HD1 5HN England) kept popping up on Google Maps. Having studied the Menu online, two Dishes caught the eye. Under – House Specials – is Lamb Karahi (£7.50), and under – Chef Specials – is Karahi Gosht (£6.50), neither mentions the dreaded Capsicum, the latter includes – green bullet chillies. Sher e Akbar was calling Hector, Marg was in tow.
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The taxi driver said he had never heard of Sher e Akbar, on dropping us off he suggested the venue had recently been re-branded. Research reveals it was previously – Desi Buffet. We entered after 21.00 to find a large group of chaps, many in turbans, here for a celebration. One assumed that a BYOB policy operates here given the quantity of wine and spirits on the table. They were having a good time.
We were shown to a table adjacent to the Buffet which presumably had come to an end, one other group of diners were finishing their meal. Marg disappeared downstairs, the Hostess came over to chat. She would offer us any Main Course and Sizzling Starters at the Buffet Price (£11.95). I described my desire for a genuine Lamb Karahi but was unsure as to what Marg had in mind. On her return Marg mentioned Butter Chicken but wasn’t certain she would do it justice if we were having Starters. It was agreed that the Butter Chicken would only be ordered once the Starers were finished.
Whilst we waited for the official Starters, we were invited to help ourselves to Poppadoms etc. from the Buffet. The Tomato and Cucumber Salad took us back a few nights to our Carnoustie Curry. There was just enough time to polish off this plateful when Hector’s first indulgence of the evening was presented.
The Sizzling Starters
Where does one begin? The Onion Bhaji was super hot, a delight. The Chicken Tikka was – OK. A Seekh Kebab had been cut in four, two pieces were on my plate. This may well have been the only part of the Starter I would have ordered on any other night. The Mini Samosa impressed, this was a Keema Samosa, Methi could well have been present.
I note that Marg had employed a different approach to covering her plate with the above. She had bowls of Dips. Hopefully the Soupy Pork Vindaloo Hector cooked for Carnoustie has not had a long lasting effect.
Hector was on a roll, the Onions had continued cooking on the platter, a fine break between the Samosa and the flat piece of something or other which had us both puzzled. Aubergine, no it was Meaty. What is Flat, Spicy, very Tasty and Meaty? Donner! It had to be, quite a a surprise this was, and it worked. The Chicken Drumstick in spicy breadcrumbs was a bit of a let down thereafter. That left the remaining piece of Chicken which was way better than that which had preceded it. Lose the Drumstick, add a Lamb Chop?
Our Hostess returned. As anticipated, Marg had reached a state of satisfaction, there would be no Butter Chicken this evening. A Main Course for Hector would end up being a struggle, but we were here to investigate the Quality of the Karahi Gosht, or was it the Lamb Karahi? I asked for – the best Lamb Karahi you can bring me. That no Peppers should appear had already been covered. A solitary Chapatti would accompany, a Paratha would simply have been a waste of food.
Karahi Gosht
There was a look of surprise when I declined the dinner plate, why decant from a hot karahi? Hot? It most certainly was, a good start, I could take my time and the Curry would stay warm for longer.
A sprinkling of Coriander topped a very convincing looking Lamb Karahi. There was enough Masala, no excess. I could see pieces of Onion which had not turned to Mash plus Tomato Seeds. As ever I tried to establish if this a Tomato-based Masala or the more common Onion and Tomato Mash. I had evidence for both. The Oil started to collect on the periphery of the karahi as it typically does. The analysis was over, time to eat.
The Meat was Boneless and there was a lot of it. The Tenderness, Softness, of the Lamb impressed immediately. Being half an hour from Bradford, one always wonders how close a Curry will be in terms of Flavour. There was the slightest hint 
of Bradford Curry present. Tomato was the first Flavour to be recognised which once more had me wondering about the make-up of the Masala. More Seasoning, Methi, and this would have been a Bradford Curry, but this was Huddersfield, Sher e Akbar; there was something quite distinctive here.
Big pieces of Chilli were taken in, Marg took a serviette and dabbed the pate. The Spice Level was more than adequate. Our Hostess was back to check on my progress.
Yes, this is a Desi Karahi – I confirmed.
The Chapatti was served halved, a needless bit of cutting. It was of the Wholemeal variety. One was easily enough given what else had been had been eaten this evening.
The final minutes of this Karahi Gosht were indeed a struggle. The Meat appeared to become more chewy in places, there was finally more than a hint of the taste of Bradford Curry, a familiarity. Determination got me through, no way was I wasting any of this Echtes Desi Karahi.
There’s more
Rather than have Marg sit watching me eat, our Hostess offered Marg a choice of Dessert from the Buffet display. The first time I brought this sugary creation back to Glasgow from Bradford, Marg was not particularly impressed. Now that it is spreading across the land she is becoming used to it. Not for a Hector.
The Bill
On asking, Mein Hostess mooted £20.00 based on the fact that Marg had not eaten a Main Course. No problem with this.
The Aftermath
The Calling Card had already been presented at the start of the visit to partly explain the amount of photography.
How were we? – asked our Hostess, as if expecting a score.
I don’t give points – I explained – I either like it (a lot) or I don’t.
I did.
What appeared to be the Chef was out from the kitchen. As we departed, I acknowledged his contribution to what was a memorable visit. We had been well looked after, the Curry had been cooked as asked for. I would have no hesitation in returning to Sher e Akbar, but they open late afternoon and close before the pubs which is not within Hector’s normal Curry window. It’s a Huddersfield thing. Actually, it’s universal.
