What is the route to finding happiness? Hector recommends Yadgar (Glasgow), The Village (Glasgow) followed by Kabana (22 Back Turner St., Northern Quarter, Manchester M4 1FR England) as a worthy sequence of visiting Curry Houses. That this has been managed within seven days did take a bit of planning.
It was all happening on Thomas Street in the Northern Quarter as Hector, Marg, Steve and Mags approached Kabana at 15.30. A glass lid, which is under construction, appears to be a wonderful addition, a means of further accentuating the atmosphere of this developing urban playground. However, the erection is reportedly temporary. Coco Chanel’s Metiers D’Art Fashion Show is due to be held here next week. Outdoors, in Manchester, in December, aye right. Who thought that one up?
Lalaa was initially busy in the background, Rizwan greeted the familiar faces as we entered Kabana.
Where’s the Main Man? – asked Rizwan.
He read my face, possibly backtracked, then mentioned – Howard – specifically.
The Hector may have been demoted from being Mr. Manchester, now he’s not even Mr. Kabana? Howard has been here oft in recent weeks, but not thiswan! (sic).
Later, Steve assured me he had heard – Big Man. Calm, Hector.
Knowing exactly what Marg and Hector would order, Rizwan directed us to a spacious table at the rear. Keema Peas (£6.50) with a Chapatti (£1.00) for Marg, Lamb Karahi (£6.50) on-the-bone with Rice (£2.00) for Hector. The others would also have Karahi, Mags with Rice, Steve with a Chapatti.
This was the ideal time for Hector to dine at Kabana. The lunchtime rush was over, and having only had an egg sandwich at Carlisle, the appetite was in top condition. Every grain of Rice would be managed. Mags, who had a substantial breakfast on the train, would suffer a major defeat due to the quantity of Rice.
The three pots of foliage were placed beside us, there would be no holding back the chaps. The large Chapattis were well received: light and fluffy, a perfect accompaniment – Steve would relate. The bread was piping hot, freshly made – Marg concurred.
The three stages of achieving happiness: take a naked –
Lamb Karahi (on-the-bone)
Arrange a generous sprinkling of sliced Green Chillies and diced Ginger across the Curry.
Smother in Coriander, the foliage is thus defined.
Steve did likewise, however, as he had no Rice, the already full bowl was overflowing by the time he had decorated his Curry. There was a solution. Steve had to decant his Curry and spread it over his Chapatti. Karahi eaten with a knife and fork, what is the World coming to?
Having had this Curry forty odd times, my pleasure is already recorded. That consistency is maintained is all the more remarkable. Sucky Bones featured, fundamental, Steve usually has – boneless. The intensity of Flavour remains so distinctive. Cloves, clearly a key ingredient, but no Whole Spices were revealed. The Masala, wonderful, far from excessive, tomorrow’s Fish creation was already being formulated.
The Curry was sensational – declared Steve – lovely flavours. (I) don’t usually have on-the-bone, flavour from sucky bones, magnificent. The meat was lovely and tender.
Lamb so tender – began Mags, who had a naked Karahi – falling off the bone, a magnificent Curry as served in this establishment.
Sensational, magnificent, Hector will add a – Wow!
Keema Peas
Marg having a Mince Curry, nothing new here either. The bowl was full of Mince and Peas, there was next to no Masala. This is how Keema should be served.
My usual choice of dish, served hot with an abundance of peas. It didn’t disappoint me as it was up to its usual standard, a lovely meal.
Not one of us mentioned Spice or Seasoning, most unusual. It’s all about the Flavour.
The Bill
£16.00 for Marg and Hector, same again for Mags and Steve.
The Aftermath
Rizwan was informed that we are here for a differing number of nights, three more have yet to present. We’ll all be back, in dribs and drabs.