The seventh day of 2022, it’s time for some Manchester Curry. Having checked in to the Ancoats Travelodge, it was round the corner to Kabana (22 Back Turner St., Northern Quarter, Manchester M4 1LQ England). Rizwan, Mein Host, hailed us as we stood outside momentarily to take the exterior photo. The sole diner, sitting mid room, was already intrigued. Once we were settled, he acknowledged that we must be well known at Kabana, as he clearly was also. Biryani is his favoured Dish, he managed to get – the dregs – of today’s batch.
For a change, I’ll have the usual – I instructed Rizwan. Marg announced that she too was having Karahi Lamb (£6.00) on-the-bone. Marg would have her customary Chapatti (£0.80) whilst Hector always has Rice (£1.50) with Karahi at Kabana.
In passing, I shall mention that a Nan at Kabana is also (£0.80), a realistic price.
The foliage – was sat on the counter. Rizwan would bring the three pots to the table when our Order was ready.
Karahi Lamb
Marg’s bowl of Karahi arrived first along with her substantial Chapatti. Wholemeal and risen, the debate continues, was this not a Roti?
Marg showed restraint, only a sprinkling of Coriander was added to her Karahi, not a la Hector.
Karahi Lamb with Rice
The naked Karahi on Rice was smothered with sliced Green Chillies, finely chopped Ginger, and a forest of Coriander. Marg thought this was OTT.
I told Rizwan the remark by Mein Host at the Italian we visited in York. It was suggested that he should not charge me for the Spag Bol, but for the added Parmesan.
Karahi Lamb at Kabana, the level of consistency never fails to impress. The small Menu must help here. The usual Rizwan Mountain of food sat before me, a matter of taking one’s time, savour, enjoy, why rush? The thicker element to the Blended Masala sat proudly with the Meat. The Thinner, Oily part of the Masala, was absorbed by the Rice, making the latter better than anywhere else. A Vegetable Biryani, not available, might be the only way to enhance the experience. I picked out a couple of whole Cloves, the Spice which gives Manchester Curry its distinctive Flavour. Rizwan’s Butcher has received many an accolade in Curry-Heute. The Lamb at Kabana falls off the bone, so Tender, so tasty.
No Sucky Bones today, the array was set aside, the Cloves too. Like Cardamom, maybe better not to eat them. The Seasoning was as it has to be. I had altered the Spice Level quite considerably by adding way more Chillies than I would normally have in a Curry. The joy of helping oneself. The crunch from the Ginger added a variation to the Texture. The Ginger and the Coriander added their distinctive Flavours. The Masala, the Rice, the Meat, the Foliage, each playing their part. This was pleasure in the extreme, is it any wonder that Kabana is the first port of call on any trip to Manchester?
Marg’s eating experience was entirely different from mine. For me, this Karahi works best with Rice, not Chapatti, Naan, etc. Chapattis are how Marg has come to eat her Curry unless she knows it’s going to be – Soup:
Wonderful flavours, the rich sauce complemented the tender meat, perfect with a Chapatti.
Maybe Marg should try Rice?
The Bill
£14.30 Easily the best value meal had on this trip.
The Aftermath
Rizwan asked how long we were down. I related the original plan – tomorrow we were due to come back from Paris. Thanks to Omicron, Paris became York and Harrogate. With the accommodation in Manchester booked, and the train home also, here we are.
Rizwan is always impressed by the extent and frequency of our travels. I told him that The Company will be down in ten days. As always, he will recognise the faces. Rizwan suggested he cook something special for us. I pointed to his Board – everything you do is special!
We shall discuss this further in the coming days, however, I have planted the seed for a Fish Karahi.