The plan for December 2021 was to make up for the disappointment of 2020. After consultation, The Company decided that the – Weinachtsmarkt – of both Köln and Berlin should be experienced. But, how to get there given the few flights available from Scotland, and not helped by easyJet cancelling nearly every European flight from Edinburgh in the last month. Manchester-Köln with Ryanair was the optimum solution. Alas, the best made plans of man hit the skids, firstly, thanks to Omicron, then Wee Nippy’s continuing determination to put the kibosh on foreign travel, double PCR testing and eight days of self-isolation my arse.
The train to Manchester and a night’s accommodation were prepaid, it had to be. Hector and Marg arrived at Kabana just after 15.30, Rizwan’s assistant beamed as we entered before the man himself clocked our arrival.
What are you doing here? – was the strangest of greetings from Mein Host.
The answer was simple, Karahi Lamb on-the-bone (£5.30) with Rice (£1.50) for Hector, Keema Peas (£5.30) and a Chapatti (£0.80) for Marg.
Whilst Hector placed the Order, Marg selected our table in the near empty Curry Cafe. More would arrive for the final hour of service.
Rizwan said he would bring the food to the table, he did so, the Karahi came first (the Chapatti taking longer), the important three pots of – foliage – were brought also, indulgence.
Karahi Lamb
Hector’s juices were already flowing. Somehow, as I turned from Oldham St. on to Hilton St., the memory of the taste of Kabana Curry was to the fore.
Wow! Wonderful! – was my ecstatic reaction to the first mouthful, Kabana, I’m back.
Hector does not count the pieces of Meat when Rizwan serves, it’s more a matter of – will I manage all on my plate?
Cloves! – the next remark, that which makes Manchester Curry stand apart from Glasgow/Bradford Curry. The Spice Level was enhanced by the extra Chillies, the Seasoning was there. I read an online article a couple of days ago – The biggest mistakes people make when cooking Curry – not adding sufficient Salt was mentioned – twice.
The quality of the Lamb always impresses, beyond Tender, full of Flavour. The bones were stripped and set aside, a Sucky Bone was there. The blended Masala was sufficient for the quantity of Rice. The occasional Black Peppercorn was encountered, crunch. Crunch, also from the diced Ginger. Fresh Coriander, the Chillies, the Masala, the Meat, so much going on simultaneously. Amazing Curry.
Karahi Lamb at Kabana, one of life’s greatest pleasures.
Keema Peas
This too arrived – naked. Rizwan waited to see if Marg would also cover her Curry with foliage. Coriander sufficed.
This Keema Mutter was suitably – Dry – one suspects the quantity in the bowl was deceptive. The Chapatti was large, thick-ish, and of the Wholemeal variety. Curryspondent Archie has instigated a debate over the difference between a Chapatti and a Roti. Bradford Chapattis are the classic, super-thin, non-Wholemeal. If it doesn’t go – crispy – it’s a Chapatti, else it’s a Roti. Have I just opened a can of worms?
A good kick with peppercorns to add more flavour – said Marg – a full dish of Keema Mutter at its best.
Keema Peas at Kabana, one of life’s greatest pleasures?
The Bill
£13.60 Are you paying for both? – asked Rizwan. Another strange question.
The Aftermath
Fond farewells, and the promise to return soonest. Indeed, more trips to Manchester are planned in the coming months.
And so to the Manchester equivalent of a Weinachtsmarkt, more Cloves, more Cinnamon, and the opperchancity for Marg to wear her Berlin Weinachtsmarkt cosy hat.