As predicted earlier today after lunch at Kabana, John would be keen to go for more food this evening. I had assumed Curry, but after he had two at Kabana, he was in the mood for – a half Chicken and Chips. Entering delhi2go (119 Oldham St., Manchester M4 1LN England) @23.00, Hector had something light featuring Vegetables in mind. A somewhat animated chap was manning the counter on his own. Another chap in a suit was portraying the manner of authority. Had delhi2go changed hands?
What do you have for now? – I asked, ready to accept whatever that may come.
Mian, Mein Host, appeared from who knows where, Hector was greeted in the customary manner. Chef Rashid then popped his head out from the kitchen, plans immediately changed. On my last visit there was no sign of Chef, there was a worry that without him, delhi2go might not sustain the quality experienced in the last few years.
What can you cook for me? – I asked Chef.
Lamb was confirmed along with the usual – Curry-Heute Caveat.
He went back in to the kitchen then returned momentarily.
Achari Curry Lamb? – he suggested. This was accepted and a Chilli and Coriander Naan (£3.00) added.
Cooked inside? – asked Chef, he knows the method.
The Bill
£12.80. One pays in advance.
I took a seat at a table which needed wiped. They all did. The well dressed dude disappeared out the door with an order, he was the delivery man and this was his last day. I have yet to get to grips with the concept of home delivered food. Surely it’s better to present in person so that the venue knows who they are dealing with if anything goes wrong … as I frequently read on other media.
John took his Takeaway back t’Travelodge around the corner. Whatever he was given it was not what he asked for. John was far from happy, but couldn’t be bothered walking the few metres back. So it goes.
The wait was long. Mian and I chatted a bit, there had to be a photo. Mian acknowledged the fact that I always remember his name. It is written. When the food was eventually placed on the table, it looked like he had been in’t’pub all day, not Hector. Eating at delhi2go is never a dull experience. I had noted the price from the new Menu: Delhi Achari Lamb (£9.80).
Chilli & Coriander Naan
With the – foliage – cooked in, and perforations to the fore, this Naan was in the – Rogni – style which prevails in Manchester. Rogni Naan is also becoming quite a common feature in Glasgow Curry Houses, I will admit to preferring my Naan in the traditional – puffy – style. I’m long overdue trying to make my own on the – Tawa. One day, soon. What lay before me this evening was substantial, more than satisfactory.
Delhi Achari Lamb
The Thick Masala was already releasing its surplus Oil. This could be ignored or mixed in depending on the preference of the moment. I spotted many, many pieces of sliced green … surely not? I thought I had reminded Chef Rashid of my abhorrence of Capsicum in Curry. I fished out as many pieces as possible and made a pile at the edge of the plate. Hector was not amused.
The Spice and the Pickle were prominent, I have been meaning to order an Achari for ages, I was happy with what I was now eating. The Lamb was – Soft – initially. The Seasoning was very well judged in this Masala which I took to being – Tomato based.
I studied the pile of what was now – Ballast – on the plate and took a chance. These were not pieces of Capsicum but finely sliced Green Chillies. I stirred them back in. What was Hector doing? If this Achari was – Spicy – before, it had just been turned up a few notches.
I was still staring at a mass of food. The Bread as usual would defeat me. The animal that is Lamb was been thoroughly chewed. So much for my simpler Vegetable option. Eventually I reached the point where stopping was the intelligent option. I hate leaving food, but I had done the meal justice.
I apologised to Mian at the counter as I paid.
I’m full.
The Aftermath
It was clear that I was not about to leave anytime soon, Mian was still in a chatty mood. A new Menu on the wall showed – Gourmet Burgers. What makes a Burger thus? Mian brought a patty from the fridge and explained that they make say a dozen of these, a day. They must never be frozen, else they lose their nomenclature. If there is a run on Burgers then they have to make more on the spot.
If that is a Gourmet Burger, then what are the Burgers which Hector serves to Marg which she enjoys so much? Boast: better than anything served in a Restaurant.
I spotted the – Chicken Parmesan – also. Yvonne makes this and has described her method oft. I mentioned this to Mian, who knows Yvonne due to her allegedly frequent visits to Manchester. He was keen that she should drop in next time and share her knowledge.
*
Here’s the real boss – announced Mian as another chap entered.
This was Mohamed, he too gave a warm greeting.
In the months since my last visit to delhi2go, they have been asking – where is Hector? Here was the opperchancity to savour the moment.
*
The – animated chap – who had been assisting Mian this evening got wind of what I will dare to describe as – a Curry reputation. He asked with reference to – Desi – cuisine, if I had ever had – testicles.
Indeed, and Brains – was the reply. This appeared to impress, he produced a box of Sweets. No thanks, enough already.
I was able to witness the process of online Orders coming in and being processed. Who orders thus?
The final moments are best described as uncanny. Curry-Heute has celebrated the Athens Curry House – Pak Taka Tak – over some years, the most recent visit being two weeks ago. How the phonetic term – Taka Tak – came about was demonstrated using the kitchen utensils on their griddle. Horn OK Please, Taka Tak, it all posts here.
