If there ever was such a thing as a – flying visit – then today was it. A night in Manchester and a train back to Scotland was the original plan. However, as shall be written forthwith, there is about to be a slight detour. Apparently it had been raining heavily in the north of Englandshire today, particularly around the Manchester Airport area. No trains to Sheffield, Piccadilly would do.
Checking in to the Ancoats Travelodge @17.00 I was faced with choices. Wait for the rain to go off and eat later, or catch the remains of the day at Kabana (22 Back Turner St., Northern Quarter, Manchester M4 1LQ England). The stomach solved the dilemma, Kabana it was.
I do not recall eating here at any time other than lunchtime or early afternoon at the latest. The place was deserted, the last three customers finishing. There was no sign of Rizwan, his #2 recognised me and took the Order. Karahi Lamb (£5.00) and Rice (£1.50). I didn’t specify on-the-bone, I was not convinced they would have any left this late in the shift.
Taking my seat, I heard footsteps coming down the stairs behind me.
Hector!
Rizwan! – I replied with my back to Mein Host.
You’re the last person I expected to see today.
Rizwan does follow me on a certain Social Medium, he knows all the places I get to. Pleasantries were exchanged, Rizwan went off to sort the Curry. Moments later he produced the veritable plateful covered in – Foliage.
Karahi Lamb
Compare this to the – Garnish – that has accompanied my Curry in the last month. Kabana have set a standard that nowhere else comes close to. A Forest of Coriander, sliced Green Chillies and micro cubes of Ginger. The Karahi Lamb was on-the-bone, there was a mass of Meat here. This made my Fish Curry at Bella Tandoori yesterday in Bamberg seem all the more pathetic. The Masala had already been absorbed into the copious Rice. Hungry as I was, this would still be a test.
When I started visiting Kabana, the Karahi Lamb was – Good, in recent years it has evolved into – Spectacular. The fullness of Flavour is down to the level of Seasoning which for me is spot on. The Spice Level is also well pitched, enough, no need to go crazy. The extra Chillies add – the necessary -, if indeed one considers a bigger – kick – to be so.
Customers arrived just after 17.30, Rizwan told them they stop serving at that time. The shutters were lowered, the remaining staff departed, this was – The Hector and Rizwan Show.
Other venues, as far as Aberdeen were discussed. I had to congratulate Rizwan on the Quality of his Lamb. For the last couple of years it has been outstanding, a change of butcher. Rizwan admitted that he is at the mercy of his suppliers, he cannot tell what he has been sold until he cooks it. Lamb, Mutton, a big difference. Rizwan assured me that – Shoulder Lamb – is the optimum cut. So why do we, the public, get encouraged to buy legs?
The Curry lived up to expectation, the Quantity of Rice beat me. In the end I had to leave a couple of spoonfuls. Waste, but not excessive.
The Bill
£6.50 Again, compare this with yesterday at Bella Tandoori, and I got to sit inside.
The Aftermath
There was time for – Farewells – this time it was very much a case of – Aufwiedersehen.
