Warning, there’s going to be a lot of Curry consumed in the next few days, when the Hector is in Bradford followed by Manchester, it is written, or shall be soon. Prior research had revealed a new venue in the heart of Bradford – Chaskah – one for later. Lahori Butt Karahi was first spotted last summer on Cheetham Hill Rd. (Manchester) and marked then as one for the future. Lahore Butt Karahi Bradford on Listerhills Road is also presumably new. It was there Marg and Hector headed after a journey to Bradford which seemed to take all day. Alas, with scaffolding outside, Lahore Butt Karahi was found to be closed. No Butt.
The adjacent Punjab’s (122-126 Listerhills Road, Bradford, BD7 1JR England) was a worthy fallback. A re-branded venue, Hector had not been to Punjab Sweet House & Grill Centre for six years. I had heard reports that it had gone, probably in the aftermath of that event from a couple of years back.
Entering Punjab’s at 17.45, nothing appeared to be different except – Punjab’s – is now inscribed on the waterfall. Greeted by a young boy, he had to refer to his seniors to allocate a table.
We were sat adjacent to a window water feature in the heart of the room along with other diners.
Some were sat in the rear room, this would empty. Needless to say the Hector soon found himself a metre from an occupied high chair, well within screeching range.
The menu provided, there were decisions to be made. Would Marg share a kilo, or stick to her standard Karahi Keema (£10.95)? She chose the latter. This left Hector with the choice of the large Karahi Gosht (£13.95) or the half kilo of Handi Gosht (£14.95). The Handi is on-the-bone, and where else but Bradford is one going to get a stand alone half kilo for this amount? Sorted.
Few places maintain the Bradford tradition of inclusive Bread, three Roti (£1.20) seemed enough. One of the two more senior young chaps took the Order. Spice Level was discussed. Medium – for Marg, – above medium – for Hector.
Spicy – was the response.
Medium plus.
Spicy is between medium and hot.
Three more Spice Levels beyond – hot – were then quoted. Excellent, charm, personality, knowledge. It’s so much better being served by a male, but then in Bradford, being served by a female is a rarity.
Raita and Chilli Sauce were brought to the table. A Salad would arrive with the mains, I let Marg deal with it, Hector literally would have enough on his plate.
The Roti were huge. Made from Wholemeal Flour, not Hector’s favourite, but Marg prefers these. We would manage two and a bit. No crisping, decent Bread.
Handi Gosht
Served in a large karahi, not a handi, there was a mass of Curry here. There was no need to count, this was the veritable half kilo by any means of measurement, and I’ve seen a few miserly ones.
The smooth, possibly blended, Tomato-rich Masala oozed quality. The Oil was separating, this looked to be the real deal. The food was hot, as in beware. Sliced Green Chillies had been mixed through, there were no Whole Spices.
Super-soft meat, not too many bones, and one – Sucky – featured. Excellent, this was going to be fun, and a test of stamina. The Spice Level was exactly what was sought. The Seasoning was decidedly lower than Hector’s preference. Consequently, the intensity of Flavour, one felt, was being restricted. The Bradford Curry Taste was there, but was subdued to an extent. Still, a glorious meal, satisfying would be an understatement.
Karahi Keema
The portion looked significantly smaller, but matched what Marg normally manages. No Peas or Potato, this was a straight karahi-full of Mince. No needless Masala, the Oil was collecting on the base of the dish as is expected.
A good portion of Keema in the karahi dish. A rich flavour with a hint of Coriander throughout. (No Methi?) Oily residue in the dish but overall a very tasty meal with the Roti.
The other chap asked – Can I get you anything?
You can answer a question.
Despite his young age and not having been here that long, he was able to tell us that Punjab’s had changed hands a few times in recent years, but the Chefs have been here fifteen to twenty years. Punjab Sweet House remains next door.
The Bill
£29.50 A lot of Curry for the Pound.
The Aftermath
Punjab Sweet House is Takeaway only. Maybe someone can explain the separation?
2024 Menu
The comparatively Dry nature of the Bombay Aloo complemented the Shorva. The Potato had a much more intense Flavour, Coriander to the fore. 
The Big Onions were as feared, redundant. Cauliflower, say, would have been much better. Had there been a Cauliflower in the house, Aloo Gobi could have been today’s creation. 
There was a lovely aroma in the kitchen, with fresh coriander, and I took a good helping of the potatoes which had absorbed the Spices. When I added the thin fish sauce, I enjoyed mashing the potato to soak up another burst of flavour. The fish added flavour, as did the prawns, to a wonderful dish. 
A rainy Monday, it’s a bank holiday also, and the Hector does not feel like schlepping across to the Southside for Curry-Heute. A Monday means fewer places are open in the city centre. The options were perused, Goat Curry served on-the-bone in Glasgow? Do we have a winner?
Arriving at 14.20 by Subway, to avoid a walk in the rain, 
Goat Meat (on the bone) (£14.95) with Cumin Rice (£4.50) was the Order. With – Desi – mentioned on the menu already, I asked for – extra Desi. This did not appear to register. Spice Level was then mentioned – above medium – was noted.
During the wait I had time to take in other options. £4.00 for a Plain Naan? Are they testing our humour? 
One chalk board outlined the £10.95 lunch menu, the other already had me planning a return visit. 
Karahi Fish (£16.95) may or may not suit the Hector given 
A 10% Service Charge? At least they are up front about it, so no tip then. What about – nuts? Are there nuts in the Curry at Curry Cottage or not? Do printers just produce what they are given without proof reading? 
As on previous visits, the Curry arrived in a soup plate. If one is having Bread, this is not an issue, with Rice, where do you go from here? 
The Cumin Rice was a sensible portion for one, not enough to share, so a bit on the pricey side then. The hope was the Seeds would add another dimension to the overall experience. During the meal I was not necessarily aware of the Cumin, but an hour later, the customary Seed jammed in the upper teeth revealed its Liquorice blast. 
By scraping the Curry to one side of the plate so space was found for the Cumin Rice. This also revealed that the Curry portion was not huge. I did count ten pieces of Meat, around half on-the-bone. The ratio of Meat to Masala was favourable. Whilst the Tomato and Onion Masala was thin, approaching Shorva, this was in no way a Soupy Curry. Arranged on a flat dinner plate, this would have taken on the appearance of a worthy Dry Curry. 
Today was the significant fifth visit to 
I told Vini I was not here for Curry today, but Starters only. A deliberate strategy to cover more of the menu on this landmark day. The Hector does not deny that the Desi Lamb (£11.95) served on-the-bone is what has instigated the return visits. Ruaridh, the son of one of Marg’s Aberdoom school chums was here last evening in a party of eight. Having studied 
Six large pieces of Haddock, as Vini confirmed, shrouded in a Spicy Batter. Importantly, freshly cooked and piping hot. 
Wholemeal Flour, not Hector’s preferred ingredient. For a presumably fried Bread, this showed no signs of Oil. The interior was a mass of fresh Mushroom slices shrouded in a Creamy, Garlic-rich Sauce. Sauce, Masala does not seem appropriate. 
Shrikhand
After 
Having spent the late afternoon in Brighton, Maggie was not particularly keen to return to Dosa Plazza, the Curry here takes no prisoners. On 
Hector was having what Marg had on 
For simplicity, I read out the Order to the waitress. For reasons unknown, this appeared to puzzle. 
The nine pieces of Meat were arranged on the Rice. Curry Leaves stood out, a Green Cardamom would appear shortly. Whole Spice, always a plus mark. The Soupy Masala was quickly absorbed by the Rice, dare I possibly write that I could have done with some more? 
The Spicy blast was instantaneous. The Seasoning was also in the face, and so the big smokiness associated with South Indian Curry was manifested. In recent weeks I have avoided visiting Glasgow’s 
The sprinkling of Coriander differentiated this Curry from the Sri Lankan Mutton. Just as Soupy, I sneaked a dip. The Seasoning impressed here also, but I was off before any Methi had a chance of registering. Clive:
With the Herb flecks, the Hector would have called this as Clive’s Curry. There was a lighter hue, but this was as far from the standard bland Creamy Korma as last year’s 
After a splendid day in Worthing and Brighton, Clive and Hector returned to the new ‘ouse in Northgate. Knowing that we would both be fading away, Maggie had promised us – something with Chicken. Her slow-cooked Cassoulet is legendary, however, this evening she experimented with a Balti recipe produced by a well known slimming company. Why a Balti? Because the recipe said it was. Why the slimming peeps would produce such a thing, who knows? Everyone knows that Bier and Curry contain no calories. 
Chicken, in a slow cooker? That it didn’t shred, impressed. I have read that supermarkets are increasingly sourcing Halal Meat as standard. Halal Chicken retains its integrity for much longer. Maggie admitted to not having all of the ingredients: no fresh Coriander or Onion Seeds. Twice as much Spice as the recipe suggested had been used. Roasted independently, the Big Onion Blobs had been added at the last minute. Onions can make the entire Dish taste metallic if slow cooked. So why use a slow cooker? As the 
Hector demonstrated to many a pupil in the fabled – 
Served with Basmati, the Masala was viscous and not excessive. One dare not ask what was in this and what wasn’t, don’t upset the Host. Maggie did mention chopping Ginger and Garlic then blending. 
In the early days of 
One of the first elements of our Order to arrive was Plain Pilau Rice (£3.50) which nobody had ordered. We decided to hold onto it pro tem, who knew what other errors awaited? It went back eventually.
Whilst there has long been a 
Then there was the – Foo Yung! Make an omelette, mix it through the Pilau, serve. Clive is going to be fun to sit beside in a few hours. 
The Masala may well have been identical to that in the Egg Curry. Here the massive pieces of Potato protruded from the Masala at the top of the handi. Then there was the killer garnish, a whole Dry Red Chilli. The pungent aroma from this creation was a winner. 
Yellow soup, the thinnest of Masalas. This is for those who like that sort of thing. 
The Masala here may well have been a variant on the above Dishes. However, this Curry does look stunning. The Hungry Hector sitting on Jean’s right was almost tempted to accept the offer of a Soupçon. Jean, making her debut in Curry-Heute:
Both served on a flat metal container, I ask why I saw what looked like a much larger portion being served in a karahi to the adjacent diners. 
So there we are, six reasonably contented diners.
The two British Indian Restaurant means of presenting this hallowed Curry have been described oft in these pages. Hector by far prefers – Masala with Methi – over the mass of – Green Herb Mash – a la Palak/Saag. Then there’s the third approach, as is common across Mainland Europe – add Cream! This was the latter. 
There was a lot of Meat here, double figures easily reached. The Meat was giving nothing back in terms of Flavour above its own. How could it, a near instant Curry. The Texture was no better than Tender-ish. 
Did the staff ever approach to ask the customary question? No! Apart from reminding us that drinks were only available at the bar, they did not engage. The Takeaway business seemed to be more important.
Hector is Dan Sath for a few days, resident at Chez Lord Clive and Lady Maggie of 
Crossing the threshold at 18.45 this evening became quite an emotional moment for Clive. This building was long used as the King & Barnes shop, the actual brewery being located behind. Closed some thirty years, Clive still misses the traditional English ale formerly produced here. 
We were shown to a corner table in the far corner of the room adjacent to the bar. Being in the shade did not suit Clive who asked for a window seat. The extra light would enhance his chances of finding the food on his plate.
Also under – House Specials was Lahori Karahi (£11.95). The words – truly – and – authentic – had been used in the description, this would be challenged. 
Meanwhile, under the banner – Presidential Chef’s Specials – was Lal Maas (£12.95), 
The description for the Lamb Chettinad (£12.95) had the juices flowing already. 
Home Style Fish Curry (£13.95) was also considered. Why is Fish generally more expensive than Meat in the UK? 
Railway Lamb (£12.95) appeared to have everything except being offered – on-the-bone. 
A sprinkling of Coriander leaves and stems topped what to the Hector, appeared to be quite a wet Dhansak. Large pieces of Chicken protruded through the mass of Daal Masala. 
A Dhansak exactly as it should be. Slightly sweet, slightly hot, well balanced. Huge portion of Chicken, very tender, a lot of it. 
The added menace of the whole, dried, Red Chilli sitting atop the viscous, blended Masala was a good touch. The Meat count reached twelve, mostly large pieces, as they were arranged on top of the Mushroom Rice. 
This Curry was saying – vicious. There was therefore no surprise when the Spice Level registered so highly on the palate. The Seasoning, significantly less so. The Tender-firm Lamb was not giving much Flavour back. The land of the Mainstream, it’s a pity one has to accept this as the norm. 
A super-rich Tomato Flavour is what was anticipated. Perhaps the extreme Spice was masking this. The first Flavours to emerge were from the Mushrooms and Onions in the Rice. A solid, pod-like, Spice was unearthed. Cardamom, possibly Star Anise. This and the Red Chilli were giving the Curry pedigree. 
Ritu came over to ask the customary question. She confirmed that there was no way she could have eaten this Lal Maas. Why was it served with so much heat? 
Even though the menu was covering such a range of Curry from across the Indian Subcontinent, the Hector still had the feeling that Chak De India could well be a Nepalese managed establishment. There is a tendency not to rush towards these, too many bland encounters. Chak De India may well become the exception.
Kofta Palak (£11.95), sometimes a great notion, only one venue in Glasgow is guaranteed to have this available at all times: 
At 13.00 this Monday lunchtime, 
A jug of iced tap water was duly provided. The wait was appropriate, especially given the number of customers present this afternoon. 
Six Meatballs were buried under a mass of Herb-rich Masala Mash. Despite the abundant Spinach etc. presence, there was still a sense of there being a Masala in there, somewhere. On dissecting the first Kofta, the Meat was found to be light in colour. Chicken? No way, they are in the Lamb section of the menu!
Taking the Nelson Street exit, (
Curryspondent John, relax, Hector has now been to 29 States Indian Cuisine (6-8 Norby Rd., Broomhill Square, Glasgow G11 7BN). John has mentioned in a previous communication that the Chef is ex-
The young waitress directed us to a booth table at the far wall. The Hector just managed to squeeze into the space between table and bench seat. Beware. 
The limited range of Curry on offer was not exactly becoming. Too many references to Cream and Coconut, the Karahi (£10.95) featured the dreaded – 
Glasgow Favourite Dishes – added – sweet and sour – to things better avoided. What is the difference between Chasni and Patia? Why both? Whilst these work with Chicken, the Hector was most certainly not succumbing to that. Lamb or Fish. 
The waitress took the food Order having already brought a sensibly priced 750ml bottle of Sparkling Water (£3.99). We hadn’t seen the portion sizes yet, but the overall pricing is certainly competitive, and the Fish was not more expensive than Meat. 
On arrival, the only other person in the building was a chap fixing lights. It took a while to obtain photos of the interior. This explains the ladder. 
A chap came in for a Takeaway Pakora. The only other sit-in customer was a mature chap whose – jakey – credentials were in order. In addition to his Curry he ordered a lager and a pint of milk. As he paid, he ordered another – pinta’ lager. Eccentric millionaire? 
Six Pierogi shaped pieces of Haggis in batter were accompanied by the standard Chilli Dip and a Salad garnish. Marg, who always expects – Haggis balls – took care of the greenery. Three pieces each, enough. A six piece portion, a piece for every Pound (sorry, Seamus). This hopefully lays the ghost of 
The Naan was a delight. Large and round, that it was halved was not cause for criticism today. Both pieces were substantial. With its buttery sheen, the Naan had risen, the burnt blisters had formed. This created soft and more crispy sections. I took the thicker pieces, Marg the thin. This Naan therefore suited us both. And the taste, oh, yes, this was excellent. The best Naan I’ve had in a while. 
Yellow, Creamy, the appearance was everything Marg likes in a Curry, and the Hector avoids. Topped with both Coriander leaves and stems, this would prove to be beneficial as one ate. Once decanted, the portion appeared to have substantial Fish. White Fish is all I can report. 
The Creamy Masala had a decent viscosity. The given description mentioned an Onion and Tomato rich gravy, whereas the Butter Chicken (£11.95) – tomato, honey, garam masala and cream. I would like to have seen and tasted both for comparison purposes. With its welcome – kick – Marg quickly declared her enjoyment and said the Fish Mappa was like a Butter Chicken, but with Fish. Hector’s Soupçon of Masala found it to be not over-sweet. I could have eaten this. The Fish Mappa certainly was streets ahead of the 
Good fish texture with plenty pieces. Sauce creamy with a perfect level of spice. Enjoyed the coriander throughout and the rice. The plain Naan was thin and crispy, my favourite. 
The aroma had me onside as I studied the composition. Onion and Tomato were in the given description, there was way more Onion, relatively large pieces at that. Oh no (expletive deleted)! The dreaded 
Once again, the Seasoning immediately impressed. The Flavours hitting the palate were distinctive, something new. The mentioned – Cumin – was presumably not in seed form. One would not expect Whole Spices in a Mainstream Curry House. The Spice Level, not discussed at the point of ordering, was never above – medium. 
Alternating between Curry & Rice then Curry & Naan proved to be rewarding. This Naan was excellent. Eating one piece of 
As the waitress cleared the table:
Remember the electrician? He was working outside. As I took photos of the verandah, so he engaged. A local, he visits 29 States regularly. I explained what I was about. 
