Manchester – Golden Tandoori – Seating Restored

Posted on January 16, 2025 by Hector

Late nights in the Northern Quarter used to be – later. Currently, one only has until 23.00 to acquire – the munchies. Having only had Lamb Chops at lunchtime, the Hector was definitely in need of more sustenance.

For the first time in seven years, Golden Tandoori (40-42 Great Ancoats St, Manchester M4 5AE, UK) became the venue of choice. In 2017, Golden Tandoori was the first Ancoats venue to stay open – late. The subsequent opening of delhi2go became a major distraction. There, Chef Rashid quickly became a legend.

A consequence of – the plague – the tables and chairs at Golden Tandoori were removed. It was only last year that a couple of tables were reinstated.

This must have been coincidentally around the time that Chef Rashid disappeared from delhi2go. The latter now places less focus on Curry, whereas, at Golden Tandoori, Curry very much dominates the menu.

Steve, who had Curry for lunch at Kabana would join Hector at 23.30 this evening. Howard came for a Takeaway, I have no idea what he bought. Curry, twice in one day, are we rediscovering our youth? As we claimed one of the now three tables, an exuberant chap was keen to engage us. He welcomed us, hugs too, before departing…wtf was that?

I studied the boards as I approached the counter. Takeaway customers were dealt with, my turn. I asked for the best Curry they can make. Meat Karahi (£9.50) was the suggestion.

As ever, I ensured that no Capsicum would appear. In the past, this was never an issue here, no problem tonight. Naan Bread (£2.20) would accompany.

The Bill

£11.70 Paid in advance.

Steve’s turn: Meat Madras (£9.50), Pilau Rice (£2.80) and a Garlic Naan (£2.90). Rice and Bread, respect. I don’t know how he does it.

There was a steady stream of Takeaway customers. The unholy trinity of Curry/Kebap/Pizza was flying out the door.

Note, in recent times, including last night, it was Burgers which have led me to delhi2go. Their Burgers are wonderful, the Bier served at t’Travelodge, less so.

The food was brought to the table. A decent portion of Pilau, two Naan. Both were round, served whole and neither had perforations. The Bread had been allowed to rise creating a decent girth. Light, fluffy, blisters, great Naan, and I would correspondingly eat a larger proportion than my norm.

On seeing the first Curry brought to the table I was glad it turned out to be Steve’s.

Meat Madras

How red is this? This cannot be natural. Coriander Leaves topped the blended Masala which although looking – Soupy – appeared to have a decent level of viscosity.

Once decanted, the volume of Curry did not seem overtaxing. Still, with the Bread and Rice, lots to eat.

For Hector, there was a more abhorrent than – red – situation to deal with, wooden cutlery. Yeuch. The plastic bowls and plate suddenly felt – posh.

Meat Karahi

In addition to the Coriander Topping, some had been cooked into the Masala. This was a Masala. With skins to the fore, clearly Tomato-based, how to make a proper Desi Karahi Masala.

Tender, and abundant, as the Meat was, it was not giving back Flavour other than its own meatiness. There could have been more Seasoning, it may have made the difference.

There was no lack of Spice here, the notes started with Spicy and eventually reached – through the roof. It is a mere twenty four hours since I wrote – Why do people believe that Chefs go out of their way to cause discomfort for their customers? A Curry is all about Flavour with hopefully – a wee kick. Tonight’s Curry was far from having – a wee kick. This was what some refer to as – Vindaloo – strength.

The palate adjusted to the assault, more Flavour coming through, the Tomato to the fore. A few prices of – green – showed up, set aside, just in case. I even upped my appreciation of the Seasoning. Enjoyment – may be a stranger given the above, however, one adjusts to what is presented. Not wonderful, but bloody good – was the eventual verdict.