Wednesday is Bateera Day at Kabana (Cheetham Hill) (133 Cheetham Hill Rd., Manchester, England M8 8LY), the sister shop to the much celebrated – Northern Quarter Kabana.
With three portions of Quail (£6.50) set aside for Hector, Mags and Lord Clive, Marg knew that she would be having – something else. We set off from Ancoats, at 14.00, it took fifteen minutes at a snail’s pace to reach – the other Kabana. Paul was Mein Host this afternoon. Thankfully, he was expecting us.
Keep three good portions of Quail – was the given instruction, Paul reported.
His colleague is always keen to welcome, a feature of every visit to date.
Chapattis (£0.90) for three were ordered, Marg surveyed her options. Lamb Chops Tikka (£6.00) is what I understood from the menu, to be her order. Today’s Specials are clearly posted for the the six days of opening, unlike the mother shop. Alas, when Marg and I were here in September, the promised Quail did not materialise. Quail, a first for Mags and Clive.
Lamb Chops
Five Lamb Chops, each a decent size, and seemingly well cremated, shared the plate with a mass of Salad and Spiced Onions. Even allowing for the predominance of Lettuce, this plateful was way more than just Lamb Chops. Marg eating five Lamb Chops, all to herself, this is becoming her standard fayre.
Five Lamb Chops on a bed of Salad with Spiced Onions, very tasty though a little pink. I enjoyed the amount of meat which complemented the Salad.
When Marg had pink Lamb Chops two weeks ago, across the road at Lahori Badhsa, she did send them back. Today’s must have been within her limit of tolerance.
*
As the food was assembled on the table, I once again pondered about the Chapattis.
Wholemeal, as is the norm in Manchester, these Chapattis had perforations as is the other feature of Bread in this city. Despite the attempt to stop the Chapattis rising, they had still managed to do so, at least partially. Chapatti/Roti, one thing I am certain of, one was enough.
Bateera – Quail
Quail what? – Clive had asked. A reasonable question, by the end I had reached some sort of conclusion.
Two little birds sat in the Oily-Desi Masala. Their near nakedness was addressed.
I fetched the four foliage containers, the modest sprinkling of Coriander was nowhere near enough. To each of the three plates I added: the Ginger cubes, sliced Green Chillies and loads more Coriander. Then there was the matter of the mysterious fourth container. Something ground and brown, I carefully placed this to the side of each plate, just in case.
Some of the Masala was approaching Shorva, with a larger plate, this oily residue could have been mixed back in. Or heaven forbid, if we had we ordered Rice, it would have been absorbed. I had Rice with my Quail here last summer, one is assured that Bread is the way to go.
The Ginger added grittiness to the Masala, the Chillies enhanced whatever Spice was already there. Perhaps I am guilty, like those who add Pepper to their Soup without prior tasting. Give me Chillies to add, I’ll add them. Needless to say, the Spice Level was spot on as was, more crucially, the Seasoning. This Masala had way more Flavour than that which accompanied our Kofta Anda yesterday at the mother house. The Brown? Coarsely ground Cumin was my verdict, and it worked.
Then there was the matter of the micro poultry. Footery – only begins to describe it. The bones are tiny, thin. Mags asked if they were edible. The main ones no, some appendages proved to be so. The pile of bones accrued on the side of the plate. Quail, it becomes a matter of – is it worth it?
I would like to believe that the effort is justified, the Meat is definitely more flavoursome than the ubiquitous poultry which features in Curry across the land. Of course, it’s the Masala which makes it, and today’s was exemplary. I shall answer Clive’s question – Bateera Karahi? If not, then Bateera Masala.
Mags had much to say today:
Full of flavour, the sauce did not overwhelm the quail. I would have it again despite the bones. It was delicious.
We had sympathy for Clive who was always going to struggle with this Curry. I put it to him that it’s one’s tongue which does all the hard work. He got to the end but had very little Masala left and nearly a whole Chapatti. Marg asked if he would have this again:
Flavour was excellent, amount of effort to get the bones out…
So maybes aye, maybes naw.
The Bill
£13.90 For Marg’s plateful, Quail and one Chapatti.
The Aftermath
Our enjoyment was expressed to Paul. The Quail was briefly discussed.
More like red meat – was how Paul described it.
More gamey than Chicken – I put to him – I never eat Chicken Curry (except when I do).
Wednesdays at Kabana (Cheetham Hill), Quail Day, well worth sampling, but I suggest one phones in advance to confirm and reserve the wee burds before embarking on the walk up.
2022 Menu
