Around noon, Steve agreed to go for a walk, the destination: Sultan Restaurant (219 Manningham Lane, Bradford, BD8 7HH England). I had phoned already to ensure they were open, Punjab Sweet House & Grill Centre, a walk in the opposite direction, told me they were open for Takeaway only.
A vigorous walk took us up the hill past Forster Square station towards Valley Parade. The bus shelter is the landmark for Sultan. I noted the sign outside with the opening times and warning stickers re the price increase. Sultan, when it’s open, is open all day which is always to Hector’s advantage. Beware of Friday prayers and Monday & Tuesday closing.
QR code check-in done, we took a booth on the right, two chaps to our left were finishing off. A young waiter brought us the Menu, jug of Tap Water, Salad and a Dip, no messing about here. He told us to call him when we were ready. I can now appreciate the Menu prices remain as on my last visit in 2018 when I had the – wonderful – Fish Karahi -. so everything is now £1.00 more?
Fish Karahi (£8.50?) is what I had in mind today, with Rice (£2.50?). No more Bread for Hector for a while, and certainly no more Lamb! Steve would have the same but with Chapattis (£0.50). A chap higher up the hierarchy came to take the Order. All appeared well until the Father of The House came over to apologise, they have just re-opened and the Fish doesn’t arrive until later. Start again.
Aloo Gobi (£6.50) became Hector’s choice #2, Steve would go for Koftay (£8.00?). Alas, no Aloo Gobi was available, Mixed Vegetables was offered. OK, choice #3, and not on the Menu.
Supplies were arriving during our visit, bits piled up here and there, Irn Bru too!
Koftay
What a strange looking plate. Meatballs this was not.
It’s Seekh Kebab cut into pieces – I assured Steve – the same thing as Kofta effectively.
I would assume that Kofta are baked, Seekh are done under a grill or in the Tandoor. Steve studied the flat, white bits sitting on top – Chicken? – he pondered.
It’s Egg, you have Kofta Anda!
OK, Anda is hard boiled Egg, these Eggs may have been poached, so maybe – Shahi Kofta – the much missed Dish from International. The Masala was Oily and Herb-rich, I must have this in future. Desi Cuisine, indeed.
I believe Steve was still a bit bemused as to what this Curry was about:
The Spice could have been hotter (heat), sauce was good, egg was unnecessary, bit overcooked.
But, Steve, dear chap, it’s the Egg that makes it!
As he bit into the Seekh/Kofta he remarked on the Spice and the Coriander. There was a spontaneous – Wow! – as he finished. He got it in the end.
Mixed Vegetables
The Thick Masala Mash hid all but one protruding piece of Potato. As I decanted the Curry on top of the Rice plate so I found Cauliflower and Peas, so not far from an Aloo Gobi.
Was this the correct way to eat this mass of food? Mein Host pointed to the steel plates that were on the table. Everything was piled high, if I decanted once more then I could incorporate the Salad and Dip. Even the Hector got there in the end.
The Spice was modest initially then built, no problems here. The Flavours were remarkable, as with Yadgar (Glasgow) I had to wonder how Chef could get so much out of Vegetables. The base Masala must be excellent.
Hector seeks Dry Curry, this tested. The Salad and Dip provided Diversity and Moisture. This was a beautiful Vegetable Curry, though on a normal day, a Paratha would have been the better accompaniment.
The Bill
£16.50 Next time I might be more certain about the prices and confirm that Chapattis etc are still included.
The Aftermath
Farewells were sincere. The chaps here are excellent. One day I may be regarded as a regular.
