Three nights in Bradford, there could be a Curry or three looming. To begin, a return to the new Sultans Restaurant (204-206 Keighley Rd., Frizinghall, Bradford BD9 4JZ England) locus at Frizinghall. The 19.30 train from Forster Square took four minutes, the walk up the hill from the valley bottom took longer. Already, the Hector had decided on a bus back to North Parade to save walking up the hill again.
No Scottish Notes – was posted in a sign at the reception. For the record, Sultans is closed on Mondays and Tuesdays. End of bulletin.
Hector was in the mood for Fish: Sultan Fish Karahi (Haddock) (£15.00) has been enjoyed previously at the original premises. Fifteen quid, again one wonders why in the UK, a Meat Curry is cheaper than a Fish Curry whilst the reverse holds on Mainland Europe.
For Marg, Keema Karahi (£12.00), after a longer than expected journey down from Glasgow, she too was hungry. At Sultans, main courses come with three Chapattis each, a Bradford tradition that many venues have abandoned. The price of the Fish was already forgiven.
A table of four chaps, who must have been here for the 17.00 opening, sat opposite. They departed not long after our arrival. Two chaps took their place, it was quiet this Wednesday evening.
A Modest Salad was brought to the table, the bottle of sauce was already there.
Four Chapattis accompanied the Mains thus avoiding a needless waste of Bread. Between us we managed these, Marg said she did not fully have two. The waiter did offer more as he saw the pile diminish, our entitlement, was duly declined.
These are the traditional Chapattis that were a feature of Glasgow Curry Houses before wholemeal flour began to dominate. Much lighter, a conveyor of food, rather than being a focal point of the meal. These I like.
Sultan Fish Karahi
The portion appeared to be small, though these mini-karahi can be deceptive. When the Bread does its job, the appetite is soon sated, enough. This was as Dry a Fish Karahi as one will encounter, the collecting peripheral Oil was at a minimum. The Haddock had been flaked, therefore along with whatever quantity of Masala was present, the combined mixture was little more than a Mash. Last time, there were recognisable pieces of Fish.
Fishy! – as in tasting of Fish – was noted, a good beginning. Many a Fish Curry has been blogged where this was not the case. The Spice would build slowly on the palate, as would the Seasoning which did seem to be a tad low initially.
The mix of Spices gave a unique Flavour which I could not fathom. What was here, what was not, only Chef could tell us. Pleasant, enjoyable, but short of the – Wow! Does the Lisbon Curry hangover continue? Or even the intensity of Flavour achieved in yesterday’s home-cooked Aloo Gobi? Let’s celebrate this being a welcomed Dry Fish Karahi. At the end – salty lips – was noted.
Mein Host, resplendent in his Chef’s gear, brought the Order to the other diners. He acknowledged us en route.
Keema Karahi
The same size of portion, I will remind the Reader that at Sultans, one can – go large – on quite a few Dishes. This is now an extra £6.00.
I could not help but marvel at what appeared to be a complete lack of Masala and absolutely no Oil. In effect, Marg had a karahi filled with Spicy Mince.
Ground Mince – is how Marg described it – smooth – also.
That was excellent, full of flavour, rich in taste. It just felt perfect with the light bread. I could have kept eating it, but I’m full.
I had to ask the waiter if we paid him, or at reception. Out I went.
*
The Bill
£27.00. It was Mein Host himself who handled the card payment. Clearly he still likes to be seen front of house.
The Aftermath
Back to North Parade to find a TV, we ended up at the Peacock Bar who tonight were not serving nibbles. Somehow Manchester City have reached the European Cup Final.