Hector was in Bradford in August when the re-opening of International (40-42 Morley Street, Bradford, BD7 1BA) was reported – after their enforced and subsequently lengthy closure. Alas, then it was too late to investigate if this was a – New-co – or a continuation of the original business. Having been closed for over a year, the waiters and kitchen staff would no doubt have moved on. Everyone I have asked has assured me it is the same family who are running International. Here lies the great dilemma, do I reclassify all previous visits and call tonight Visit #1, or continue as Visit #27 in the era of Curry-Heute? If Khalid was still here, I would have my answer.
Having left Leeds before John and Hector, it was we who had to wait for Howard to arrive in Bradford, yet somehow he was waiting for us at International. Work that one out.
The new illuminated signage shone like a beacon down Morley Street. On entering, the layout had not changed but the fittings had been brought up to date. I would introduce myself quickly so as to secure the license to photograph all. I was told that Khalid only works on Thursday evening presently. This gave the sense of – continuity – that I sought.
I chose the table under the stairs which has become a favourite over my twenty plus years of dining at International. The double-sided A3 laminated Menu has been replace by a folded sheet of A2. I checked for the Dish which became a firm favourite in the latter visits to the – old International. Shahi Kofta was not on the Menu. I took the ready Huawei up to the counter, they offered Kofta Anda as an alternative. As much as I love Kofta Anda, this is a lunchtime Curry. The Shahi Kofta was something magical, if it has gone forever, I shall have to have another go at replicating it … I did try once.
Once again, John was not having Curry, but a Starter only. That’s four Bradford Curry Houses I have brought him to, and he has only had Curry twice. Perhaps he needs more training. Chicken Liver Tikka (£3.85) was his choice, none of us knew what would unfold here.
Howard came up with – Fish Nambali – (£4.95). Chicken Nambali was once ordered in a grand evening out at Akbar’s (Glasgow), so Nambali has made an appearance of sorts in Curry-Heute, I’m not sure about the photo, but the Nambali was described as – Yeuch!
For Hector, tonight there would be no Starter, such restraint.
Poppadoms etc were offered, not brought, a first.
Are you selling or giving?
There would be no Poppadoms. Change of management, change of policy.
I was determined to have a Curry which should stimulate the hard-worked taste-buds. Karela Lamb Karahi (£9.95) would be the choice, accompanied by a Garlic and Coriander Naan (£2.95). As the staff were new to me, I gave the usual request – no Capsicum! Howard opted for Lahori Lamb Chop Handi (£10.95) accompanied by a Cheese and Onion Naan (£2.95).
I cannot recall ever having to pay for Bread/Rice/Chapattis/Roti at International. Their policy of including these with Main Meals continues, I would await – The Bill – with interest.
Chicken Liver Tikka
As much as Hector loathes Liver, the appearance of this was actually enticing. The large pieces were many, and so well fired. I’m sure John’s eyes lit up, this was surely beyond the anticipated. How can a Chicken have such a large – Liver?
Look at the size of the Liver – he exclaimed – it’s unbelievable how delicate the Liver is.
At the end of the meal:
The Liver was unbelievably delicate and succulent, definitely a new regular for me from now on.
Fish Nambali
Having not studied that part of the new Menu, I was surprised at what came. The Cheese coating was abundant. Underneath lay an array of Fish and Potatoes with Tomatoes and Herbs, a meal in itself.
That was very good – said Howard – something very different from whatever I’ve had in a Curry House. Not sure how authentic it was. It hit the spot and was excellent.
I can assure Howard it is authentic and Hector may well have a go at making this soon.
When the Mains were brought, three plates were set. John sat in hope, or was it expectation?
The Bread
I don’t normally order a Naan with Garlic, however, I was keen to see what would come. The Garlic moistened the surface and was not obtrusive on the palate. The Coriander was partly cooked in and on top. This Garlic & Coriander Naan was as good as any I’ve had, plenty of burnt blisters, and in my preferred style. Rogni Naan is never as good as this.
The Cheese and Onion Naan did nothing for me. Cheese on his Fish, Cheese on his Bread, who has been cooking for Howard? Fortunately, the person eating it was impressed:
The Cheese Naan was perfect.
Karela Lamb Karahi
I could see Lamb Chops immersed in the Masala, and thankfully the Karela component had not been overdone. A few years ago, I could not get enough of Karela, I have since toned the intake down.
This tastes like Bradford Curry – I announced to my fellow diners. Being a generous sort of chap, some crossed the table to let John share the experience.
The Masala was sufficient and Thick with Chillies mixed through. The Spice Level was spot on. The Flavour from the – bitter gourd – complemented but never dominated, Chef had delivered a good balance. The Seasoning may have been below the Hector ideal, however, given how – Salty – the Curry had become at International, prior to – the great hygiene debacle of 2018 – this was no bad thing. Once I had dealt with the surface Meat, there was standard Lamb underneath – Mmmmm.
This was a very enjoyable Curry, the best I’ve had on this trip. I am very pleased to be able to report this.
Lahori Lamb Chop Handi
There was enough Masala here to call it – Curry. Handi of course can be anything Chef desires it to be, one has to accept what comes. The Meat was well fired suggesting it had come from the tray containing marinaded Chops ready for the Tandoor, not Chops cooked in the Masala as say in Glasgow’s Yadgar or Karahi Palace. What was served here can be very appealing. Once again, some of this ended up on John’s formerly empty plate.
The Lamb was stunning – began Howard before John interjected with – Yes!
… a real depth of flavour. The Cheese Naan was the perfect accompaniment … good to be back in International after a hiatus.
The Bill
£35.90 We were charged full price for the Naans. So what happened to the inclusive Rice/Naan/Chapatti/Roti we never had? Another case for Hector Holmes.
The Aftermath
Chapatti John changed capes and became Uber John. I always try to engage taxi drivers regarding their preferred Bradford Curry House. Somehow, tonight, Aloo Gobi was discussed. Driver mentioned a certain Bradford Curry House which uses Chicken Stock to achieve their distinctive flavour in Aloo Gobi. A tip for the future when I finally try to create this wonderful Dish. And with no apology to the food extremists, I’m not saying where.