It was Rizwan at Manchester’s Kabana who made Hector aware of the existence of PIND Restaurant (Bowland St, Bradford BD1 3BW England) just three days ago. Photos of their Lahori Karahi’s (sic) looked just the job. The Rickmeister had never heard of PIND. When we found the location, Ricky was gob-smacked, just beside the Sweet Centre, and on the route taken by those who visit Valley Parade, he reckons he must have driven past PIND – a hundred times.
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Having spent the afternoon writing up Curry-Heute whilst Ricky was at t’fitba’, I headed up the hill towards what was once Haigy’s. I found Kashmir Aangan before I realised I had passed PIND by. PIND is off-street, in a former industrial yard, so plenty of parking space.
Ricky and Mick were already tucking into Salad and Dips, the photos are therefore of what remained. I took the opperchancity of the nearly empty restaurant to photograph the layout and furnishings. The tables and chairs were decidedly contemporary, but uncomfortable. It was impossible to get one’s knees under the table. To eat one has to lean forward, a recipe for stained clothing.
On another Medium, the management at PIND acknowledged the fact that the relative heights of the tables and the chairs do not work, that was two years ago. So, no change then.
The uncooked Lamb Chops (£6.50) were on display, tempting, but after the indulgences of the last couple of days, we agreed on no Starters. Unfortunately, there was no call for sharing a kilo of Lamb Karahi (£24.99), £15.99 for a half kilo was not worthy of consideration.
Ricky was about to order Lamb Nihari (£7.99), I talked him out of it. Nihari is the antithesis of what Ricky looks for in a Curry. Shorva is not for him, though – cooked with a rich stew – as described on the Menu presented the possibility of something else. The Waitress confirmed the presence of lots of Masala, or – Soup – as Ricky would call it. Palak Gosht Handi (£6.99) for Ricky and Lamb Handi (£7.99) for Hector. Why was the Handi without Spinach dearer? One pays more for one fewer Ingredient?
Mick chose something completely different: Shami Kebab (£2.99), and Daal Mash (£5.00) from the – Vegetatian – section. Who prints these menus? This would be accompanied by a Tandoori Roti (£0.75), Ricky opted for a Naan (£1.25). So, no inclusive Breads, though the prices here were acceptable. Having had Paratha in the last two days I too decided to ask for a Naan. My request for a Chilli and Coriander Naan was emphatically declined, most unusual. For a change, I asked for a Kulcha Naan (£1.50).
As always, I asked that no Capsicum would appear in my Lamb Handi.
We don’t use Capsicum in Lamb Curry – was the very welcomed response.
Ricky was quite bemused that we were being served by a waitress. In Bradford, Sarina’s aside, ladies front of house is apparently – unheard of.
Shami Kebab
Served as a pair with a modest Salad garnish, these were a good size. Mick’s verdict:
Soft, a bit too soft, could do with being a bit firm.
The Breads
These arrived on a single plate, the relative sizes of the Naan, Kulcha Naan and Roti are clear to see. The Kulcha Naan was therefore appreciably smaller, but a size that suited the Hector perfectly. I liked the burnt blisters, the customary Sesame Seeds were present. This was as good as Kulcha Naan as I have ever had, a good choice. The remaining Breads were described as – Fine.
The Handi
Two clay pots covered in tin foil: I have not seen this since my early visits to Glasgow’s Karahi Palace. Experience has taught me that a – Handi – can be anything Chef desires it to be. The foil had to be carefully removed, hot, the Palak Gosht Handi looked wonderful, I passed it to Ricky.
Palak Gosht Handi
Wonderful – I wished I had ordered this as soon as I saw it. Here was a dark, Herb-rich Masala, presented exactly as I like such a Curry: Masala with Herbs, not an excess of the latter. Ricky announced that he was – enjoying the Spinach. At the end he declared his Curry to be – above average.
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Daal Mash
I missed the arrival of this Dish being busy on tin foil removal duty.
It’s not a bowl of Soup – observed Ricky, positively. Indeed, this was a decidedly – Dry Daal – until the Oil revealed itself. I was surprised when Mick failed to finish the Daal. I suspect it was Quantity rather than Quality which defeated him. Mick:
… too grainy, moderate flavour, not outstanding.
Lamb Handi
This Masala was Pale, almost Creamy, in comparison to the Palak Gosht Handi. The Sucky Bone stood out, however, this was the only bone. Twelve large pieces of Meat sat in a Blended Masala, this was markedly different from that which Hector is normally served in Bradford. This was approaching the – Mainstream.
There was a decent – kick – from the Masala which was – Well-seasoned. The Meat was the toughest I have been served this week in Manchester, Halifax and Bradford. Major chewing was required, only one piece could have been described as – Tender. The actual taste of the Lamb itself was prominent in the blend of Spices. Overall, I had to record that the Flavours here were very pleasant. As I chewed away, this Curry was deemed to be more than acceptable, and quite different from anything else I have had this week. Such is the diversity of outcomes that can be achieved from the array of Herbs and Spices, that having Curry every day this week has been most enjoyable. It is, however, time for a break.
Should the opperchancity to return to PIND present itself, it has to be to share a kilo of Lamb Karahi, or better still, Butter Lamb Karahi (£25.99).
The Bill
£27.42 Good value, but then, we are in Bradford.
The Aftermath
I had the briefest of conversations with Mein Host, we had a bus to Brighouse to catch.
Hector is booked to return to Bradford in October.
Menu Extracts
