More than just a Glasgow Curry Blog – is the proud claim under the Curry-Heute banner. (I wish I could work out how to restore the font of the tag-line to its former size.) I cannot go to Manchester and not maximise my Curry intake. January 2nd, and Hector has his third Curry of the year, not greed, – research. As you will read, it may benefit others that I made it a mission to return to delhi2go (119 Oldham St., Manchester M4 1LN England).
After an evening at Cafe Beermoth, only Howard accompanied Marg and Hector to delhi2go. Howard decided to have a Takeaway, what he ordered I know not. And why a Takeaway when the Ancoats Travelodge is around the corner?
Mian, Mein Host, summoned Chef Shahid, a ritual which I hope will continue.
What will you cook for me? – I asked hoping that something different may be suggested, and tempt. In the end I defined my #1 preference – Lamb Karahi with Methi (£7.20). As always at delhi2go, a Paratha (£1.70) would accompany.
I had told Marg of my intended portion of Lamb Chops (£5.50) last month which turned into Lamb Chops Achari. This was enough to have Marg salivate and order Lamb Chops.
The Bill
£14.40 We were back to paying in advance.
Whilst Rashid busied himself in the kitchen, Mian – introduced – us to his Lady who was – having a Kebap, Lamb Donner, the first I have seen at delhi2go. This is the best of three photos of – The Happy Couple.
Howard took his leave, Chef Shahid brought out the Fayre, it looked – Magnificent!
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Lamb Chops
Four well cremated Large Chops were accompanied by a Modest Salad which featured some Spiced Onions. They looked superb, Marg was well impressed. Normally when Hector orders Lamb Chops, the portion ends up one fewer as Marg steals one. Reciprocity was not possible this evening, I have seen a lot of Lamb in the last few days. Marg ate four Chops, really. I shall be reminding her of this in the years to come.
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Parathas at delhi2go are always impressively reliable. Once again a Large, Buttered, Layered and Flaky Paratha was served – Whole. Perfection.
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Lamb Karahi (with extra Methi)
The darkest of Masalas was topped with Coriander Leaves, chopped Large Green Chillies and Ginger Strips. One should never take this trio for granted. The Masala was visibly Herb-rich, exactly how Hector seeks his Masala. The visible Tomato Seeds confirmed the efficacy of this Punjabi Masala. Oil was already separating and moving towards the edge of the plate. A plate, why not a karahi? The Meat was plentiful and cut in large pieces. All was set for a sublime Karahi Gosht.
The first dip of the Paratha into the Masala revealed the Wondrous Flavours that Hector seeks far and wide. The Chillies and Spice kicked in, Seasoning was not an issue. The first piece of Meat was tough, really tough. So was the second, and the third…
Hector has been guilty all of his life of minimal chewing and rapid swallowing, well until a year or so back. Meat is now chewed slowly, more thoroughly. This Meat was so tough I would have been chewing for hours more to make progress. Around the halfway point I told Marg I would have to stop, I simply could not eat this Curry. Despite the moisture from the Masala, there was no saliva left on the Hector palate to permit mastication. I had to admit defeat.
For once, nobody came to ask the customary question.
I took seven pieces of Meat back to the counter and asked for it to be packed, it will go back to Glasgow. Whether I risk it again as is, or add it to a future creation remains to be seen. What is certain, there was something far wrong with this Lamb tonight.
Hector will be back in Manchester briefly at the end of next week and at the end of the month for a longer visit. As with January last year, I shall have to relate a sad story.
Meanwhile, it may be time to contact Curryspondent Danny in Manchester.
Two days later
The Lamb was rejuvenated with chopped Tomato, Mushroom, some Apple Sauce which was leftover from last night’s dinner, and a dessert spoon of Yoghurt. This was transformation in terms of style.
Unfortunately, even with another ten minutes cooking time, the Lamb remained on the verge of inedible. This Lamb would have required hours of cooking to make it Tender.
Perhaps delhi2go should ask Rizwan at Kabana from where he is sourcing his truly excellent Lamb?